Wichita Eats

Thai tea is better when sipped through a giant straw tucked into a
second giant straw and wearing arm warmers. She's a maniac, maniac...

While in Wichita, we got to dine at Zen Vegetarian Cuisine. Zen serves an all vegetarian menu, offering many of your favorite Asian dishes with meat analogs. I don't know if it's run by a cult or not, but the all of the employees sure seemed beatific! Perhaps it was just all of the delicious veggie food they get to eat?

We started with some dumplings which might be the best I have ever had and also ordered edamame and vegetable tempura. One dish sounded suspiciously like Protein 2000, my favorite menu item at Veggie Heaven in Austin, TX, so of course I ordered it. Not quite the same, but delicious and served with a heaping bowl of a beautiful multi-grain rice. Which is cheaper at the restaurant than white rice--I guess they are trying to promote good and healthy eating. (Cult?) I tried a bite of almost everyone's dish and were wonderful. The skipped the one Francie ordered, 'Perfection from the Ocean,' as I never cared for actual fish and wasn't interested in a substitute. Molly, the sole meat eater at the table, declared it the closest faux-meat she had ever consumed. It was a great meal and a beautiful restaurant. Wichita finally has an all-vegetarian place to dine! I'd be there at least once a week if I was still living in the ICT.


Confession: I don't really care for donuts all that much. I mean, if you stop and buy a box of donuts and drop them off, I'll probably have one. But I'll pay for it the rest of the day with heartburn. So, I'm probably never going to say, "Let's go get donuts." Just not my weakness, even without the heartburn. Now, offer me a box of chocolate cupcakes and I'll sing a different song.

But all that could change thanks to the Donut Hole in Wichita. Oh my, Molly and I went for breakfast on Saturday and my expectations and preconceptions about donuts have been changed forever. The difference? Cake. Yes, cake donuts. I'm used to being offered one or two cake donuts at donut store and I love the cinnamon ones they serve at Boo's Cafe, but I have never been to a donut shop that served only cake donuts. I should say only cake donuts, I should say: a mindblowing array of spectacular cake donuts. In every flavor you can imagine and some you would never think of: cocao krispies, bacon, buttermilk, peanut butter and more. All transformed into a delicious breakfast treat. And served with great coffee with Cafe du Monde as one of the choices. Coffee with chicory! It was heaven. It was so good, we stopped by on the way out of town that Sunday.

On top of the delicious donuts, the decor is fab and fun and funky. There is a giant cock on the roof and lots of crazy things spread around the interior. If I lived in Wichita, it would be donuts from the Donut Hole for breakfast five days a week and I would be as big as a house. Driving through? They have a drive through open 24-hours a day. Honestly, if you're close, it's worth the stop for delicious donuts and a peek at Wichita, which is a little cooler and a little funkier these days. As always, on the verge. And, you can buy their VERY cool t-shirts and other merch with the awesome logo designed by our friend Chris without ever setting foot in Kansas.

While there, I sampled the original buttermilk, maple and a bite of Molly's chocolate peanut butter.


Recipe: Kiwi Sorbet

I am always looking for a new frozen dessert to try and when I spied this kiwi sorbet in the latest issue of Gourmet, I was intrigued. The recipe was curious because it contained only two ingredient: kiwi and sugar. Most sorbets are a combination of fruits, water and sugar, but I guess the kiwifruit has enough liquid in it that additional isn't necessary. The results: everything you love about kiwi (a mixture of flavors and textures) all frozen and on a spoon. Honestly, it couldn't be any easier than this.

I made this for Francie one night when she was here and served it in little glass bowls with the tiny spoons used for salt cellars. She was intrigued by the spoons and had to have a photo of each of us holding the petite wonders.

Recipe: Kiwi Sorbet
The easiest way to prepare the kiwi is to slice the ends off and then run a spoon around the edge of the fruit to release it from the skin. Of course, the skin is entirely edible and also nutritious, but wouldn't make for a very attractive sorbet. David thought this might be good with some sliced strawberries. Likewise, a citrus flavored cookie would also be a nice accompaniment.

2 pounds tender ripe green kiwifruit (about twelve)
3/4 cup superfine granulated sugar

Peel kiwis, then pulse with sugar in a food processor until smooth. Chill until cold, about 1 hour.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up, at least 1 hour.

Recipe: Happy Sandwich Salad for Ganesh

I portioned this out: half with hot, pickled okra and the other without.

John wrote and mentioned he made the happy sandwich salad with the addition of garam masala, a spice mixture from India. I had been thinking of adapting my recipe with the addition of curry, spiciness and eastern flavors, and his addition spurred me to action. Here's the updated recipe for Happy Sandwich Salad with an Indian accent. Read about preparing the tofu here.

Recipe: Happy Sandwich Salad for Ganesh
3 ribs celery, sliced horizontally in three pieces and cut on the diagonal into quarter-inch pieces
3/4 cup mayonnaise or mayonnaise style product*
2 tsp. fresh lemon juice
1 tsp. tumeric
2 tsp. curry powder
1 tsp. dry mustard
A large pinch of cayenne
2 tbsp. Mayor Grey chutney, large piece chopped
1 14-oz package of Chinese-style tofu
4-5 large picked okras, chopped into small to medium rounds.

In a big yellow bowl, combine the celery with the next six ingredients, stirring to blend. Using your finger, crumble the dried tofu slices into the mixture and fold until well-mixed. Add the okra and stir to combine. Season with salt and freshly-ground pepper, taste and check for seasoning. This is delicious as soon as its prepared, but even better after it sits in the refrigerator overnight. Serve on toast, in a wrap, on a bed of greens or just on a spoon from the bowl.

*I've updated the recipe with a little more mayo, realizing I use a heaping 1/2 cup (more like 3/4 cup) rather than a perfect 1/2 cup. But, to your taste of course!

Recipe: John's Scones

John made these delicious scones when we were visiting in the LGB and they are simple and perfect for breakfast--or a mid-morning snack. He made his with the elusive cinnamon chip, but I used walnuts and dried cranberries to equal success. I've altered the recipe to say 'one cup of your favorite mix-in,' which could be dried blueberries, chopped fresh strawberries, pecans, dried apricots, white chocolate....or whatever you can think up. What makes this recipe so simple is that you just drop them right on the cookie sheet and bake--with a little pat on top or not, it's up to you.

Recipe: John's Delicious Scones

2 cups all-purpose flour (I used half white whole wheat, for a healthy twist.)
1 cup of your favorite mix-in
1/3 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
5 tbsp. unsalted butter, cut into sm. pieces
3/4 cup buttermilk

Preheat the over to 425 degrees. Sift flour with salt, sugar, baking soda, and baking powder into a big yellow bowl. Cut in the butter with a pastry blender until well mixed.* Add your mix-in and toss well to mix. Sprinkle the milk over and mix gently with a fork until dough just holds together. Drop by spoon onto lightly greased baking sheet. Dip your hand in flour and gently pat down the scones until about 1 inch thick. Bake for 12-15 minutes.

*Alternatively, you can combine all of these ingredients in the bowl of your food processor, then transfer to a big yellow bowl and proceed.

The Last of my California Vacation Arrived

When we were in Long Beach, we spent some time at We Olive tasting all of the wonderful California olive oils. Of course, I couldn't bring any back because of restrictions on liquids, but John was kind enough to send it via the post and included a little something extra: Brunette Belgian praline spread. Yum, can't wait to taste it, but not sure what I should put it on. Toast? Pancakes?

I also can't wait to try the lime olive oil and the blackberry balsamic vinegar with pear...

Recipe: Tortilla Pizzas

I guess say this a lot: this isn't so much as recipe as a suggestion, use tortillas (flour or whole wheat) to make easy pizzas topped with whatever you have one hand. Last week I made two:
  • One classically topped with tomato sauce and cheese, plus some fresh basil
  • Another topped with white gravy, mashed potatoes, Parmesan cheese & tarragon
Mashed potato pizza? What? Yes, it's great and not that original. I think we had some, or saw some, on a trip to Madison, WI a couple of years ago where we some great pizza at a place that presents some very interesting pizzas by the slice--but it didn't make the blog. Anyway, the one I made was delicious and a wonderful way to use up leftover mashed potatoes.

Here's how:

Recipe: Thin & Crispy Personal Pizzas
  • Preheat over to 425 degrees.
  • Spray both sides of the tortilla or wrap of your choice with cooking spray and place on a large, rimmed cookie sheet.
  • Use the topping of your choice to adorn the tortillas.
  • Bake for 15-25 minutes until the 'crust' is crispy, the cheese is melted and everything else is warm and bubbly.

Mangez!

Veggies!

I am feeling a little spoiled this week, especially after a big basket of just-picked-this-morning vegetables were delivered to my office. David and Kathy have a beautiful garden and I was delighted to share in their bounty: broccoli, new potatoes and spring onions.

With beautiful, fresh produce I like to do as little as possible, so it was a just a spritz of olive oil on the broccoli and potatoes, a sprinkle of salt and then some time in the oven. Delicious!

Ah, summer.

Recipe: Cava Sangria

This is my favorite sangria recipe which I originally posted in 2006. I made it last night (as least once or twice annually) so wanted to remind you to try it if you haven't: delicious.

Recipe: Cava Sangria
Sangria is always a welcome addition to entertaining in the summer, but this version is especially delicious and refreshing. This recipe is based on one from Jose Andres' in Bon Appetite, June 2006.

1/2 cup white grape juice
6 tbsp. Licor 43 or Tuaca (I used Tuaca. The bottle of Licor 43 I found was about 60 years old.)
5 tbsp. brandy
2 tbsp. sugar
2 750-ml bottle of cava
1 cup sliced strawberries (plus more for garnish)
Fresh mint

Combine the first four ingredients in a large pitcher, stirring until the sugar dissolves. Add the strawberries and allow to sit for several hours or overnight. Add the two bottles of cava, stir to combine and serve over ice. Garnish with mint and strawberries.

Fantastic Dinner

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Monday evening, Ann Albano, executive director of the Cleveland Sculpture Center, was in Terre Haute to finalize the jurying of the 65th Annual Wabash Valley Juried Exhibition. She had done the preliminary work long distance, but came this week to see the submissions she accepted in person and decide awards. It's an exciting and eclectic exhibition, and the Swope will be announcing the winners and sharing other information about WVJE in the coming weeks.

It was a delight to meet Ann and also have the opportunity to introduce her to the wonderful community of arts supporters in Terre Haute. Since she deals with sculpture, we invited friends from Art Spaces, Inc. as well as Board members who work with both organizations. David and Kathy Brentlinger hosted a fantastic dinner at their home outside of town. We had cocktails and hors d'oeuvres by the pool with lively conversation, then dinner inside. Everything was delicious, but I could have eaten an entire plate of the potatoes. David and Kathy are consummate hosts and made sure everyone had a fantastic evening.

The 65th Annual Wabash Valley Juried Exhibition will open to the public on Saturday, July 11 with a reception from 2 to 3 p.m., and awards at 2 p.m. The exhibition is sponsored by First Financial Bank.

Recipe: Strawberry Sorbet

The strawberry-fest continues! We crushed some of the freshly-picked berries from last week and stashed them in the freezer. Transforming those beautiful berries into a delicious sorbet couldn't be easier. There is very little added sugar, so it's basically like eating cold, amazing fruit on a spoon.

Recipe: Strawberry Sorbet

6 tablespoons sugar
3 tablespoons water
pinch of salt
3 cups of crushed strawberries
juice from half of a lemon

In a small saucepan, simmer the sugar, water and salt until it is completely dissolved and syrupy--two minutes or so. In a blender, combine the lemon juice, sugar syrup and strawberries. Blend until uniformly pureed. Chill for several hours then process in you ice cream maker according to the manufacturers directions. Best when consumer in the day or two after making.

Recipe: Eggless/Tofu/Sandwich Salad

When I first became a vegetarian, I had the darnedest time understanding tofu. Lots of books suggested great ideas for using it, but I had no idea how to prepare it. I would buy the wrong type, prepare it the wrong way and end up with some odd-sort-of good something.

And there were mixes and recipes for 'eggless' salad and I tried to enjoy them, but never came up with something that was really....delicious. After lots of trial and error, I've finally come with a preparation and recipe that you won't be able to stop eating. The key here is how you deal with the tofu, the rest can be handled according to taste. I love the strong flavor of dry mustard and lots of relish, so this recipe leans that way. Like something creamier? Use more mayo. Want something cruchier? Add more celery. Suit yourself.

To prepare the tofu:
Buy a tub of Chinese-style tofu packed in water: don't buy the smoother, Japanese-style sold in aseptic containers. Get extra-firm and organic, if you can find it. Place the tofu in its container in the freezer and leave it there overnight to freeze. That's right: you've got to start this part a day or two ahead. Freezing the tofu magically transforms it, making it firmer and chewier.

Next morning, put the tofu out to thaw. Once it's completely thawed, drain off the water and press as much water out as you can. Next, slice the tofu into six slices. Using a couple of layers of paper towels and working with two pieces at a time, squeeze as much water out of the slices as you can. The more water out, the more flavoring gets in.

Now, here's the recipe for the salad...

Recipe: Happy Sandwich Salad

3 ribs celery, sliced horizontally in three pieces and cut on the diagonal into quarter-inch pieces
3/4 cup mayonnaise or mayonnaise style product (I use a soy product, but its up to you.)*
2 tsp. fresh lemon juice
1 tsp. tumeric (in addition to giving the salad a great yellow color, tumeric is great for you.)
1 1/2 tsp. dry mustard (use less if you want a milder flavor)
A large pinch of cayenne
1 14-oz package of Chinese-style tofu prepared as described above
4-5 tbsp of sweet pickle relish (if you like it)

In a big yellow bowl, combine the celery with the next five ingredients, stirring to blend. Using your finger, crumble the dried tofu slices into the mixture and fold until well-mixed. Add the pickle relish and stir to combine. Season with salt and freshly-ground pepper, taste and check for seasoning. This is delicious as soon as its prepared, but even better after it sits in the refrigerator overnight. Serve on toast, in a wrap, on a bed of greens or just on a spoon from the bowl.

For my next batch, I am going to substituted finely chopped hot pickled okra for the relish and lemon. It think it will give the salad a briny kick and fiery bite that will be delicious. We'll see.

*I've updated the recipe with a little more mayo, realizing I use a heaping 1/2 cup (more like 3/4 cup) rather than a perfect 1/2 cup. But, to your taste of course!

Strawberry Fields For-evah

Saturday morning was beautiful and clear, so we drove out to Ditzler Orchard, north of town, for some u-pick strawberries with Jonah and Stephanie. The patch was huge and we got to choose a row and pick and pick until we had enough. I guess, presented with tons of fresh ripe berries, our eyes were larger than our stomachs. Mitchell and I picked about nine pounds of berries, got them home and then had to decide what to do with them. What would you do with nine pounds of fresh, ripe strawberries?

Here's my answer:

1. Jam.

We made a full batch of strawberry jam and a half batch of strawberry balsamic jam. That's twelve 8-ounce jars. I had never made jam by myself, but I had helped my grandmother make it when I was a kid and my family has always 'put up' food. Stephanie made some last year for the first time, so with her encouragement I sallied forth. It all seemed to turn out just perfect, but I guess we'll see for sure when we open a jar and begin to enjoy it. Note: for those who think my preserve selection too exotic, it is now well-stocked with homemade strawberry jam. Just like you like it.

2. Cheese cake Ice Cream with Strawberries

A double recipe of one of favorite ice creams, studded with red berries. Yum!

3. Strawberry Rhubarb Crumble with Walnuts

I held back enough fresh strawberries to make a crumble with rhubarb that was promised to me for Monday. Some people (Dad!) don't care for the tartness of rhubarb or the idea of adding all that sugar, but that sweet-tart mix is one of my favorite flavors. Oatmeal and walnuts on top? It's practically a health food!

4. Share the Harvest

Give some to friends! We had a delicious dinner on Saturday night with Jimmy, Ellie, Hadley and the menagerie, and took them some fresh berries to enjoy on Sunday morning.

5. Sorbet

I froze a few of them to use in a strawberry sorbet at some future date.

THAT is what you do with a flat of fresh-picked strawberries that I thought would never end...next week: the TH farmer's market opens and I have been studying up on preserves, pickles and other treats. Stay tuned.

Astro Burger

We ran into LA tonight to see Chris Burden's installation 'Urban Lights' at LACMA lit up. We stopped at Astro Burger for a hot mess of a meal--because they have a lot of veggie options. I had the Santa Fe burger, which was topped with poblano pepper and cheese, along with some veggie chili fries. The burger was good, but the chili was pretty bland. Great if you needed something fast, but certainly not a destination.

Great logo! Since 1974...

We Olive


As a palate cleanser between sugar courses, we stopped into We Olive, a small storefront devoted to California olive oils of all types and flavors as well as a variety of vinegars and olive oil focused accoutrement.


Every bottle in the stores is available for tasting, so I worked my way around. I had a habenero infused oil that was fruity and hot on the tongue. I also tasted a lime flavored oil that was like a little burst of summer. I settled on a bottle of blackberry pear balsamic vinegar and a bottle of the lime olive oil. I am thinking some sort of fruity salad with the vinegar and something with avocado and tomato with the lime oil.

(More) Frosting

Frosting Cupcakes in Belmont Shores is super cute, with a fun mural of a dancing cupcake that strikes a vintage vibe. Since I am about to go into sugar shock, I showed restraint and only had a bite of M's chocolate peanut butter. Mmmmmmm...

We popped into Babette's Feast, with its well-stocked pastry case (including the elusive chocolate filled eclair) with the promise of 'one of the best' chocolate chip cookies. I couldn't stand it and had to delay the intake of more sugar for a later moment. Despite how fantastic everything looked....soon they will all BE MINE.

See, too much sugar.


Bistro 212

This morning, it was Sunday brunch at Bistro 212, where even the Bears in skirts can be seen in their natural environment, throwing back the omelets and mimosas. I split breakfast with Mitchell, and we were served a plate of breakfast chilaquiles large enough to feed a small village. We also sampled the Brick French toast, two slices of bread stuffed with cream cheese and fried together. So large, it put Texas toast to shame. Both were yummy and the salsa on the eggs just warm enough to flare, but not hot enough to burn.

Mexi-CAN



We had great Mexican last night, with amazing salsa and guacamole at Super Mex.

Then we went by Pinkberry to find out what all the culty business is about. I had original flavor with blueberries, so felt a little healthy but still satisfied. I took a photo, even though you aren't supposed to. The interior was very cool, but a little loud...so we didn't linger.



After, we popped into a great little candy store with all kinds of treats: Mike & Ike (my favorite!) in vintage-y boxes; salt water taffy in all kinds of flavors; all your favorite old fashioned candy; and Marie Antoinette lollipops! It was a good thing I was already stuffed full of burritos, enchiladas and yogurt, or I would have bought a huge bag of goodies...


Mini-cupcakes!

We had dessert at Miss Priss Cupcakes, close to John's office. Sugar rush!

The have bittles--bite size cupakes in every flavor they make. I was glad, because that meant I got to try a wider range. John says it's the best red velvet he has ever had--and he may be right!

I had:
Vanilla Cookies & Cream
Lemon
Red Velvet
Chocolate Peanut Butter
Chocolate Cream
Death by Chocolate (a divine way to go!)

All of then amazing, moist and perfect.