Uchiko

I know I've blogged about Uchi but that was last year :) And, we're talking about the sister restaurant now. My parents, Adam, and I indulged in many interesting masterpieces on Saturday. Here are our favorites!

Pic 1: maguro sashimi and goat cheese big eye tuna, pumpkin seed oil, fuji apple

Pic 2: crispy brussel sprouts, lemon chilinorwegian mackerel, bluefoot

*Don't leave until you order them!

Pic 3: fried milk choco­late milk, toasted milk, iced milk sherbet

Cabo

Happy New Year everyone! We started off the year with a quick trip to Cabo. Thanks to Aunt Marilyn and Uncle Michael we had the best time and are feeling very refreshed and motivated going into twenty thirteen. I wish I had taken pictures everyday but I was phone-less until the last day. Here you will see the best caprese I've ever had! They use burrata cheese, YUM! That's Adam's chili relleno and fried egg and then my 'non-gorda quesadilla' that I ate everyday for lunch. It's a gluten-free veggie quesadilla with shrimp. They use a brown rice tortilla and I'd ask for a side of jicama with it instead of french fries. It doesn't get better than this! Back to reality...

Parigi

Last week Adam and I had dinner with Nana and Gene at their neighborhood restaurant in Dallas. My meal, pictured below, was very good and the restaurant has mastered their presentations. After all, we eat with my eyes before our mouths :)

Pic 1: Cheese plate... my ultimate guilty pleasure
Pic 2:  Mozzarella salad with pesto
Pic 3: Cali-roll deconstructed... crab, avocado, cucumber, rice, nori, wasabi-soy vinaigrette
Not pictured: 1/2 chocolate glob 1/2 peach cobbler... delicious and dangerous!
I think we all dug in before I could get a picture!

Oatmeal Raisin Pecan Cookies

Ingredients

• 1 1/2 cups pecans
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 cup dark brown sugar, lightly packed
• 1 cup granulated sugar
• 2 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 3 cups old-fashioned oatmeal
• 1 1/2 cups raisins

Directions

1. Preheat the oven to 350 degrees F.
2. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
4. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
5. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

*In cooking, little details can make a big difference in flavor. When I bake with nuts, I often toast them first to bring out their flavor.
*For larger cookies, drop 3 inch mounds and bake for 20 minutes.
*For chewier cookies, allow them to cool on the pan.

Hanukkah Spirit

Adam and I had a little dinner party this past weekend and we are in the Hanukkah spirit! We made miso cod, potato latkes, and brussel sprouts. For dessert, I made this layered cake which is always a hit. It's super easy and you don't even have to turn the oven on...

All you need is:
-1 package of famous chocolate wafer cookies, looks like this (http://www.walmart.com/ip/Nabisco-Famous-Chocolate-Wafers-9-oz/17670785)
-2 cups heavy whipping cream
-1/4 cup sugar
-1 tsp. vanilla extract

BEAT cream, sugar, and vanilla with mixer on high speed until it becomes thick like whip cream.

SPREAD whipped cream onto each wafer, stacking as you go, then frost the whole cake with remaining whipped cream.

REFRIGERATE for 4 or more hours. Cut at an angle (so you can see the layers) to serve.

Snow Crab

Lately I've been eating a lot of Snow Crab. Adam got me to try it and now I'm a huge fan. It's so lean... in fact, the nutrition numbers look a lot like my protein powder! We buy ours in the frozen section at Sam's Club. That's broccoli from our garden (look at the deep green) and quinoa... a feel good meal :)

Last night Grandma Betty, Aunt Marilyn, and Uncle Marshall came over for dinner. The first picture is a smorgishborg of crackers, gruyere, cheddar, aged salami, aged trout, apricots, and honeycomb. I love an appetizer like this one :) The second picture is Adam's famous Mongolian beef, brussel sprouts, and brown rice. It's so nice to live in a town with so much family!