Amy T. Shuster
Brussels sprouts are like the Justin Bieber of the local market food world. Lately they seem to be everywhere; in every recipe, every farmer’s market and grocery store whether you like it or not. These leafy mini-cabbages are roasted, steamed and even deliciously deep-fried before ending up on the dinner plates of vegetable concious eaters. As with any adult Bieber fan, I must sheepishly confess my love. Somewhat ashamed, and somewhat proud, thanks to an introduction from a good friend, I am a recent convert to this “healthy” little guilty pleasure.
It is a versatile little vegetable that has unfairly gotten a bad rap by toddlers around the world because yes, they are indeed “good for you.” However, Brussels sprouts deserve respect. Not only are they capitalized, (named after the Belgium city) but they are recently making a resilient comeback thanks to local restaurants driven by farmer’s market inspired local produce, their high vitamin C content and (best of all) anti-cancer fighting properties.
Just a few years ago, my friend invited me over for dinner and she served up a side of Brussels sprouts alongside the main entrée. I have to admit; I was scanning her kitchen secretly looking for the nearest exits the very moment I saw them simmering on the pan. I had never eaten them before and I had always assumed that they were gross old-man vegetables. My friend insisted that at least, I try, ONE. She even bet me that I would actually LIKE them. I picked up the round green little bulb, closed my eyes and with that first bite, plunged off the cliff. I reassured myself by saying things like, “it’s just like baby cabbage… it’s cute and tasty… it’s fun to eat! Baby cabbage… baby cabbage… Baby— Hey, that’s actually not bad!” The texture was soft and crispy at the same time. The outer leaves had a nice crunch and the inside was moist and playfully mushy. My friend did a great job lightly seasoning them and I was surprised at how much I enjoyed popping these little “baby cabbages” in my mouth. Needless to say, I had more than one that night.
Cut to two years later. I am very much looking forward to my weekly yoga exercise in the park. Just after the class finishes, I grab my cash money and my canvas bag (like the good progressive shopper I am) and I walk down to the weekly Barnsdall Park Farmer’s Market. I notice the big bowl of fresh bright green Brussels sprouts sold by the pound and immediately flash to that fateful night and remember my friend who introduced me to a new world. I decide I would pay it forward and that night, make the very same dish for my father who at 67-years-old had never eaten a single Brussels sprout.
They crackled and simmered in the pan and I could tell my dad was just as nervous as I had been in my friend’s kitchen. He had this look on his face like he was a little kid being punished for breaking into the cookie jar. I assured him that he need only relax and enjoy the sweet aroma of the little greens caramelizing on the pan.
In the end, I served them up alongside my main course and watched as he popped one in his mouth. “Well?” I tried not to be too obvious, but I waited and wondered with anticipation as to what he would say. The corners of his mouth turned, he smiled and nodded his head slowly as he said, “I like them!”
Told ya so.
For a simple preparation that gets the job done, here is the recipe that won me and my dad over:
Pan-Browned Brussels sprouts
Yield: Serves 2 or 3 as a side dish
Prep and Cook Time: 30 minutes or less.
Ingredients:
1/2 pound Brussels sprouts
2 large garlic cloves
1 (½) tablespoons unsalted butter
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons dried cranberries and raisins (you can also use any sort of nut, for example almonds, pine nuts, hazelnuts for an extra crunch)
1/3 cup shaved parmesan
Preparation:
Trim Brussels sprouts and halve lengthwise and then again crosswise. Cut garlic into thin slices. In a heavy skillet melt 1 tablespoon of butter with olive oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with cranberries and rasins and add salt and pepper to your liking. Cook sprouts on med-high heat, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.
With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and mix lightly with big serving spoons. Top with shaved parmesan and serve.
Cooked dish can be stored in an airtight container for 2-3 days in the refrigerator.
*Adapted from Epicurious
1620 N Cahuenga Blvd · Los Angeles, CA 90028 · Neighborhood: Hollywood
This year has brought much success for a couple of local business owners in my neighborhood. I recently learned that two of my favorite specialty shops are expanding this December, to which I say, “Congrats!” and give cyber high-fives to the hard-working owners of the German sausage kitchen, Berlin Currywurst and the Chicago-style cult pizza favorite, Hollywood Pies (more on them in an upcoming post).
A second Currywurst location will feature a sweet open-air beer garden and a handful of pretty little trees (it’s a garden, duh!). Super chill owners, Lena & Hardeep Manak hope to bring a sense of community and a bit of beauty to the heart of Hollywood – just down the street from Big Wangs and the Arclight on Cahuenga.
Expect more tasty German craft beers on tap, more sausages and an expanded menu. Indoor and outdoor seating will be available. Das ist gut!
Set to open the first week of December, (that is next week people!) here is a sneak peak of what you can expect:
Keep them on your radar, then pay them a visit with a good friend and a hearty appetite!
61 N Raymond Ave · Pasadena, CA 91103 · Neighborhood: Pasadena
Most sports bars are dark, cramped little man-caves with outdated TVs and food that’s merely “edible.” You watch your (insert favorite sports team here) play on the big screen and enjoy a cold generic beer to the sounds of cheers and jeers while you desperately try to flag down your server who still hasn’t brought your french fries. Oh! Here they are… cold.
Happily, this is not the case at the newly opened, Slater’s 50/50.
The setting is bright, comfortable and clean and the staff is all too eager to please. Although a small chain, the restaurant concept grew from the ground up from in Anaheim Hills in 2009 from a then 27-year-old budding entrepreneur. Scott Slater got his start selling hotdogs outside Home Depot locations. A pure bacon lover at heart, he came up with the concept restaurant introducing a 50% bacon, 50% beef burger patty, thus Slater’s 50/50 was born. The idea caught on and the rest is history.
The locations Scott chose for his restaurants are primarily located in suburban areas, centered around the community and are a bit off the grid. The restaurants specialize in unique, comfort-food combinations like classic fried chicken and pancakes, a chili cheese burger topped with Fritos, 1000 Island Dressing and cheddar cheese or Guinness Mint Chocolate, Pop Rocks and Maple Bacon Milkshakes. It is truly a bacon-lover’s paradise; American bar food at its best.
Locations are sprouting up all around SoCal with the help of supportive local word-of-mouth. This newest Pasadena joint opened to the public Thanksgiving weekend so you can go out there and get your bacon-burger on asap.
Oh, and the best part…The have 101 beers on tap. Need I say more?
Here’s a sneak peak of what you can expect:
Fried Chicken and Pancakes topped with “house-made-bacon-infused-country-gravy,” two strips of thick bacon strips and a sunny side up egg nestled between three buttermilk pancakes and topped with maple syrup. Uhm, yeah… Are you hungry yet?
The Peanut Butter and Jellousy Burger with (of course) bacon was a crazy-weird concoction, and oddly enough, I dug the peanut butter on my bun. I also know of plenty of foodie radicals who would love this type of thing.
Slater’s namesake, the 50/50 Burger. 50% beef 50% bacon, a sunny side up egg, pepper jack cheese, adobo mayo on a white brioche bun.
The sweet potato fries come with a pumpkin sauce that is deliciously sweet.
Fried Bacon Mac n’ Cheese Balls served with Tapatio ranch. If you love fried, edible (cheese) balls, definitely up your alley. For me, I would have just as well ordered a mac and cheese – which they serve up four different ways.
You can customize your burger (hence the name “burgers by design”) and there is a paper menu that you can check off your selections of meat, bun, toppings, etc. To some, it may seem a bit overwhelming to hold “the power” of deciding what goes on their burger but to others who dream of being on Top Chef one day, it may be right up their alley.
This guy seems to know what he wants… chicken.
I recommend getting the 2/3 pound burger as the 1/3 is dwarfed by the huge brioche bun and the full pound is about the size of a baby cow. Choose wisely.
BYB Tip: Tons of giant flat screens – great for watching weekend games anywhere you sit. Get 50% off well drinks and house wines during Happy Hour (M-F 3pm to 7pm). Also, make sure to try the sweet potato fries with their specialty pumpkin sauce – it’s legit!
189 The Grove Dr · Los Angeles, CA 90036 · Neighborhood: Mid-City West
Cupcake maven Candace Nelson opened her third California Sprinkles location (not including the cupcake ATM) this weekend.
Candace lured in willing customers (mostly families, shoppers and tourists brave enough to leave the house on Black Friday) with the promise of offering 5 lucky cupcake purchasers “Golden Tickets” inside of cupcakes throughout the day. Baked inside were various prizes including a $1000 Shopping Spree at The Grove and of course, cupcakes!
I didn’t win (sigh), but some lucky shoppers did. I do hope they use their $1000 wisely and buy themselves a year supply of cupcakes or something.
Here are some pics of the new Grove location:
BYB Tip: The shop is located just below the Grove parking structure right as you exit the elevators. You can park, get your treats and get back in your car without even having to step foot in the actual Grove which can be sheer madness sometimes.
Excuse me, while I step onto my soapbox for a brief moment…
More and more often these days it seems like Princess Barbie, Hawaiian Barbie, Dream Date Barbie are a thing of the past. Young girls are so obsessed with body image that they appear to be ditching the dolls and instead making themselves into the real thing. For months, the web has been discussing in shock, awe and horror how 21-year-old Ukranian, Valeria Lukyanova would undergo plastic surgery to achieve such a “Barbie effect.” You can click through her photos and decide if it was all worth it. I was always a fan of Barbie, but come’on I never wanted to look like her. First off, I had brown skin and had an afro, and there was no such doll back then. And secondly, this chick was thin as a twig… and I love to eat!
Like any young bright eyed-pigtailed little girl, I used to collect Barbie dolls with an obsessive fervor. In the 80’s, when a new Barbie would be announced, my parents would rush to the store to make sure I had the latest, trendy new doll. Hollywood Barbie? Sure! Workout Barbie? Okay! Divorcée Barbie? Whatever! I had them all. I had the big house, the pink car, her side kick Skipper and of course, the original McDreamy… Ken.
You say it’s your birthday? Oh, look! Another Barbie doll. I’d shriek with delight, hug my parents and disappear into my room for hours. Naturally, I was a young happy girl who believed in the world of make-believe and magic. Sometimes, I would even have two of the same doll – Barbie twins!
When my family moved across the country, space in the truck was limited, and there were items that unfortunately needed to get thrown out. My Barbie collection was one of the first things to go. Gasp! My childhood vanished before my eyes. I remember Barbie and her friends being gently laid in her coffin (those plastic clear garbage bags) and with a heartfelt good-bye, the “trash” was taken to Goodwill a.k.a. the mortuary. I was crushed. I still remember her stoic face looking out at me through the crinkled bag. Barbie was much braver than I was. It was as if I was abandoning a friend.
Perhaps, my mother was inadvertently doing me a favor by tossing out my Barbie dolls just before I hit adolescence. Maybe it was because of this, that I never had a desire to be Barbie-thin or have pristine ivory skin and perfectly symmetrical features. I ate anything I liked (though I liked mostly vegetables anyway) and didn’t care about weight gain – I was a kid! Sure, I had the usual pre-teen insecurities (e.g. “Why do I suddenly have hair on my legs!? Yuck!”). And of course, I pushed the limits with my parents often probing them with questions like, “hey dad… would you still love me if I pierced my tongue and tattooed my butt?” But thankfully, I never felt the pressure to change my body to fit a certain image type. I knew I didn’t need an unrealistic Barbie body or an unnatural doe-eyed face.
Now, I digress. This IS a food blog after all. And I couldn’t help but wonder… with a 20-inch waist and a body like THAT – does this teensy Ukrainian girl Valeria ever eat? Well, to be fair, Barbie never did. She was plastic. But if she did eat, I’d like to think she’d enjoy eating healthy, organic foods. Maybe she would drive with Ken in her pink Barbie corvette to the local farmers markets and shop for fruits and veggies. She’d eat sustainably and cook a nice Thanksgiving meal for all her other Barbie friends. Heck, you’d think with a name like “Barbie,” she’d be down for grilling up some shrimps a least.
Foodie Barbie! Where are you!? Come and teach our girls how to eat right! The new generation needs you! Come back please… with some cellulite and a fatter ass. It’s OK. We’ll still love you.
742 N Highland Ave · Los Angeles, CA 90038 · Neighborhood: Hollywood
I’m going to guess you haven’t been to STREET in a while. I bet you’re like me… kinda wishing that STREET was on a different street with more foot traffic. Although I practically drive pass the unassuming hip restaurant on a daily basis, I often forget to include it on my list of dinner options. Parking can be difficult in the area and to be honest, the nearest major cross streets – the corner of Highland and Melrose – with the exception of Mozza, is not exactly… bumpin’.
That’s why, (despite its well-known chef at the helm) STREET, to me is a hidden gem.
I was recently re-introduced to their latest menu and thankfully remembered, “Oh, yeah, I like this place!”
I really should frequent more often, after all it’s just a few blocks from my apartment. It’s so close in fact that I decided to lace up my best pair of walking shoes for my latest lunch outing there. It took exactly 7 minutes to huff it making it practically in my backyard.
In case for some odd reason you don’t already know, STREET’S food is brought to you by the bubbly celebrity chef Susan Feniger. The menu is her modern and accessible take on the bold street foods of Asia and other various parts of the world. It’s great for when you want to spice things up and go a little “ethnic” – you know, beyond tacos (which in L.A. by the way, are not even considered ethnic!). Also, their menu changes seasonally, and they have started to offer more vegan and vegetarian friendly dishes.
The dishes are tapas-like in nature; you are meant to order much (2-4 plates) and share with a friend or two. This is really the best way to sample the food as the flavors are very bold and explosive. Many dishes you’ll find have interesting flavor pairings, which seem to work better together than alone. For example, our waiter recommended that we make sure to take a bite of the chicken WITH the waffle for maximum deliciousness.
(pic below)
After insta-gramming this photo, my friend asked me to describe the Chicken and Waffles Croquettes. She said, “So, does it taste like Roscoe’s Chicken and Waffles!?” This was the furthest comparison from my mind. “Like apples and oranges,” I said. The chicken here are crispy bite-sized chewy croquettes which are slathered with a pungent spicy maple sauce. The waffles serve as a nice base. It works well.
I sampled a few other items that I hadn’t tried before, and I found myself loosening my belt buckle just a little with each bite. Each dish presenting a unique flavor all it’s own, whether it was sweet, savory or just texturally interesting. I was secretly thinking how glad I was to have the opportunity to walk home. I wanted to INDULGE in this mini feast and walking home made me feel less guilty about ordering two desserts. More on this later.
These Laundry Day Fritters were texturally nice; a gritty crunch on the outside with a soft, tasty center. Two perfect little bites of red beans, rice, hot sauce crema, andouille and scallions.
The Turkish Zucchini Cakes were soft and slightly sweet. They had an amazing dill and spicy pepper sauce that packed a flavorful punch.
STREET’S signature dish, the immensely popular Kaya Toast, is worth ordering if you’ve never tried it – coconut jam lathered between squares of toast, accompanied by soft fried runny egg, drizzled in dark soy and white pepper.
The rotating special of the day was the Rickshaw Noodles. It was a shrimp and sausage chow mien, which I loved. It was just the right amount of noodle to meat ratio, and it had a piquant sauce – spicy without being overwhelming.
Hardly having room for desert, I couldn’t help but order the Egyptian Basbousa Cake. A lightly gritty semolina cake, whipped cream and blood orange-cranberry marmalade. The tangy lime curd made this spongy cake remind me of key-lime pie.
In contrast, the Thai Tea Crème Caramel had a nutty flavor – probably due to the candied Kaffir cashews. It was a light custard, infused with Thai tea and was topped with lime caramel. Different… interesting… and I liked it.
Thank you Leslie for re-introducing me to my neighbor up the street!
BYB Tips:
If you love STREET’s food, you can now purchase Susan’s cookbook. which features many recipes from the restaurant and from Susan’s travels around the world. Purchase at the retaurant and Susan will sign a copy for you!
Visit for lunch or dinner on Fridays to try a globally inspired cocktail or two or four — Happy Hour is from Noon to 7pm! Yes, you read that right. Wherever you sit, all day Friday, get discounted drinks and appetizers.
Also, pay them a visit on “Meatless Mondays” for innovative, you guessed it… meatless dishes.
Gasp! Is that what I think it is!??
Well, shave my afro and call me Bea Arthur, it’s the The Big Gay Ice Cream Truck! “Awww snap!”
While driving down LaBrea avenue the other day, I had to do a double take when I saw this loud-ass truck on the street. I quickly did an illegal U-Turn and parked my car faster than you can say “in Bea we Trust.” I had heard about these guys from my friends who live in the Big Apple, and until now, this truck had only been a figment of my imagination… you know, like how a big-gay-sparkly-rainbowed-ice-cream-licking unicorn would be.
Turns out, the founders Doug Quint and Bryan Petroff decided to make a quick pit stop in Los Angeles before parking the truck up for the winter.
“Hooray!” – said many southern Californian foodies.
As word caught on about their arrival, the lines grew longer and longer. My New York based foodie friends were quick to recommend their favorites to me; “Get the Salty Pimp!” “Try the Mexican Affo’gay’to!”
I swooned over the salted-caramel infused vanilla ice cream cone, d/b/a “Salty Pimp.” Then I was compelled to get back in line to go another round, this time ordering the “Bea Arthur” – a vanilla ice cream with crushed Nilla wafers and dulce de leche. I chose the Maker’s Mark butterscotch syrup on top too, just for shits and giggles. It was a subtle yet flavorful, unadulterated – Mmmmm!
Both flavors were delicious, in a familiar old-school, soft serve-style. They both were served up in a sturdy (drip-proof) cone.
I felt just like a big, gay small, straight kid again!
The truck was loud (in a fun, New York-loud way) and the owners were dispensing the ice cream the way it always should be: “with humor and good cheer.”
Owner Doug agreed to a photo with the Backyard Bite and helped himself to a cuddly snuggle with the ‘fro as well.
The truck is only in LA for a couple more days (single tear). Check out their website or twitter feed for the remainder of their L.A. schedule. Or if you miss out this time around, be sure to pay them a visit when you are in the Big Apple.
BYB Tip: Cash only betches!
2019 E 7th St · Los Angeles, CA 90021 · Neighborhood: Downtown
What do you get when you mix traditional New York style thin-crust pizza and fresh, local California ingredients? Throw in a dash of “eclectic” and a pinch of “hip” courtesy of the downtown arts district… not to mention the super chill and friendly skateboarding-surfer owners… Voila! you’ve got yourself Pizzanista.
Pizzanista is an unassuming little restaurant in the middle of nowheresville… and those are the best finds after all. I’ve driven up this downtown street a handful of times and never once noticed it. Granted, they have only been open since late summer 2011, but locals are already in the know about this little gem.
There’s not much else around it but a little saloon, a few warehouses, artist studios and residential lofts. My only complaint is that I wish they were located closer to me! Still, when I am in the downtown area and need a good pizza fix, this place hits the spot without breaking the bank.
The owner, Salman introduced himself to us as he stocked the refridgerator with tasty looking “real sodas in real bottles“, sparking or still waters and assorted Kombucha.
He doesn’t seem as concerned with flagging down new customers so much as providing a quality product. The pizza speaks for itself. Pizzanista has already been written up in Los Angeles Magazine and LA Weekly. I’m currently lovin’ on the Meat Jesus – a delicious mix of quarter sized-pepperoni, sausage and bacon. Yes, please!
The restaurant is small with a few outside stool seats that face the simple but manly interior. The menu offers reasonably priced, by-the-slice and large pie NY-style pizzas. Think: fluffy-on-the-inside, crispy crust outside, with big fold’em up large slices (minus all the grease-down-your-arm). There are also salads and the usual sides like garlic knots and homemade meatballs which also looked tasty.
(A little birdie told me it’s one of Roy Choi’s favorite spots — Not a bad recommendation!)
BYB Tip: Love the Maine Root Mandarin bottled soda – tastes like Crush (but better!) I drank one and had to order another – it was so refreshing and goes perfect with the pizza.
I recently trekked down to Torrance, CA to take part in a special event presented by JETRO ( the Japan External Trade Organization). The event was an educational seminar and exhibitor tasting of the popular distilled sake-like drink called shochu.
I enjoy drinking sake and my initial suspicion was that shochu was a similar type alcoholic drink. What I eventually learned in the seminar, I got to experience for myself through various samplings that afternoon. Every vender really pushed the idea that shochu was a “healthy” alcoholic beverage. When consumed often (though in moderation, yah) it is said to help improve blood circulation among other things.
Here are some fun facts about shochu:
1. Drink it in a variety of ways. The taste is comparable to vodka – silky on the tounge and minimal “burn.” It can be served hot, cold, straight up, with water, on the rocks or mixed into cocktails. Master sommelier and shochu specialist Yuji Matsumoto from Kabuki restaurant served up a few different cocktails for us and explained all the different things you could do with shochu. Since the taste is fairly neutral, it’s very easy to create cocktails. I loved one particular lychee cocktail he made using 2 ounces rice based shochu, 2 ounces lychee puree, 1 ounce french vanilla simple syrup, 1 ounce pineapple juice and a 1/2 ounce of lemon juice. Very refreshing and fruity!
2. Shochu can help blood circulation and is a low-calorie drink. I often suffer from cold hands, so it’s nice to have a warm drink at the bar sometimes. After having a few samples of shochu at this event, I found my body naturally warming up and of course I was a lot looser. It can be a great drink to get the blood flowing during the cold winter months. Shochu and Turkey anyone?
3. Made from a variety of starches, the flavor profile can vary greatly. The most popular varieties being Rice, Sweet Potato, Barley and Awamori (distilled rice shochu unique to Okinawa). The flavors vary among the different ingredients and regions – if you try a type of shochu and don’t like it, try a different variety or starch base and you’ll eventually find the one that is your preference.
After all the various tastings, I found that I prefered the lighter subtler Barley or Rice based shochu as opposed to the more complex Awamori or bolder tasting Sweet Potato based varieties. It’s really up to your taste.
4. The alcoholic content varies. Think of shochu like tequilla or vodka as opposed to beer or wine. Unlike fermented sake (which is made in a similar manner to wine or beer), shochu is a “distilled” beverage anywhere from 12 to 45 proof alchohol content – thus making it much stronger than traditional sake. You wont need more than a few of these before you’re on the karaoke mic singing Livin’ on a Prayer (though let’s hope you’re sober enough to pick a better song choice).
5. Shochu is nice on its own, yet excellent with food. I tried a few appetizer pairings and discovered that shochu goes well with most any Japanese food.
The Rice shochu can be paired with anything light, seafood or pastas. Here it was paired with Pear and Brie in phyllo dough… Sweet Potato with Beef Wellington in pastry puffs… Barley with Tuna Carpaccio…
At the end of the day, it comes down your preference and availability of course. I do hope that I start to see more varieties of shochu when I’m dining out in SoCal. In the meantime, you can pick up shochu in California at any Japanese market like Mitsuwa or Marukai.
Here are some memorable brands from the event:
This one is coffee infused.
This lightly fruity one is infused with Red Shiso leaves, which give the shochu a nice pinkish color.
This Yuzu shochu was delicious and one of my favorites. It was very balanced, smooth and fruity.
Now, you can impress your friends by bestowing your newfound knowledge about shochu. Enjoy responsibly!
Oh! And so I don’t leave you dry, here is a recipe courtesy of fit-sugar for a shochu Bloody Mary. Recommended with a Rice-based shochu, but you can use any kind:
ASIAN BLOODY MARY
original recipe
Ingredients
2 ounces shochu
4 ounces tomato juice
1/2 teaspoon freshly grated wasabi or
1 teaspoon wasabi paste
1/2 teaspoon freshly grated ginger
1/2 teaspoon soy sauce
1/2 teaspoon Sriracha hot sauce
(or sub with ponzu sauce)
Pinch of freshly ground pepper
Juice of 1/2 large lime
Celery stalk, tomato, lime, or cucumber spear for garnish
Directions
If I don’t have homemade tomato juice on hand, I’ll use R.W. Knudsen’s organic tomato juice. It has no added sugar, and the sodium content is relatively low compared to other store bought brands.
Step 1: Combine all ingredients except garnish in an ice-filled cocktail shaker and shake to combine.
Step 2: Strain over fresh ice into a glass and garnish with assorted veggies.
Makes one drink.
So, about 12 years ago I went to France for the first time. My uncle, a resident of a beautiful rural countryside in the South of France had been living there for over 15 years. He had been there so long, that he had completely lost his New York accent. His Puerto Rican and English speaking skills became more than a bit dodgy. His cooking however was still, as always, incredible.
In his kitchen, I experienced my first “real” French toast, made from a day old, French baguette from the neighborhood baker. He made me my first homemade ratatouille dish and positively influenced my current obsession with chocolate croissants (more on this in another post).
At the age of 18, as a former ferociously picky eater, I often made my uncle frustrated when I refused to try something new. I remember one night, he entered the kitchen and handed my best friend and I two cans of pâté. He was beaming. My friend and I looked at each other nervously and then at the boring looking cans of brown paste which curiously resembled dog food. “Gee, uh, thanks Tio.” I could not appreciate then what he was trying to do for us, nor did I care. I was young and lame and had no clue that not eating the exquisite food left behind on my plate was a sign of disrespect.
Cut to 12 years later, I find myself in Barcelona, Spain in a small neighborhood restaurant owned by a charismatic wallflower of a owner named Flor, or “flower.” Perhaps it was because I was with a party of 10, or that I now write a food blog and feel a certain duty to my readers to always try new things. Maybe it was because I was simply starving. Whatever it was, I was grateful. The first dish of our 4 hour long, 7 course meal that night was a pairing of crusty bread with goose and house-made duck pâté.
The lights in the place were dim… I wish I had gotten a better picture of it… But it didn’t really look like much anyway. It was the taste that was memorable.
Uhm, “wow!” was my first thought. Followed by an “Oh, my gosh!” and “Can I get some more!?” The romantic Barcelona air and fantastic, more than hospitable service was the perfect reintroduction of this unusual delicacy for me. I surprised myself at my eagerness to try something that years ago I detested so much.
The goose pâté was both creamy and buttery and had the appearance of maybe, tuna salad… It tasted divine. I almost felt guilty eating it, it was so good. The house pâté, which I believe was duck, was brownish in color… visually, imagine an olive-paste or a chocolate-mousse. It had a nice slightly salty grittiness to it, but was just as smooth and spreadable as cream cheese. It sounds odd, but trust me, it tastes incredible.
Cut to Paris – just days later. Proud of my expanded food palate and the memory of that meal in Barcelona, I was compelled and eager to try the pâté in France. I ordered pâté my first night at a typical little French restaurant recommended by our hotel concierge. “Uhm, wow?” This time, it was a different WOW. The wow, now was instead, one of confusion and shock. I was stunned at how incredibly different the three pâtés I had tried were. This one, made from rabbit, was much tougher in texture. It was heavy in herbs and spices and not as quickly spreadable. My boyfriend, who devoured the pâté spread in Barcelona, would not eat more than a taste of this one. He was not a fan.
While, I didn’t love the rabbit pâté, I also didn’t hate it. It was simply… different. I appreciated the fact that not all pâtés are created equally. Of course depending on the preparation and type of meat used, like variants of tofu or even ice cream – there are differences in flavors, duh.
I decided that there is probably a version of pâté out there for everyone’s preference; some smoother, some heartier and some that look like dog food (sorry uncle).
My point here is if you try a food once, don’t rule it out forever. Try a different preparation of it, or just wait a while and give your brain some time to forget your aversion to it. Taste buds change over time and practice. As I got older, I grew to love mushrooms, onions, garlic and bacon. I can’t imagine how I went without bacon for so many years!
Don’t be boring. Be adventurous… You may find yourself falling for a completely new food.
Is there a new favorite food of yours that you used to hate? Comments welcome…
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