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I wish. To travel along the rebel who knows food like nobody I know in person, I wish. To learn about carta di piano from the mothers and grandmothers of a Sardinian village while raising a toast with wine made locally, I wish. To walk among golden fields of wheat and rye, to sink my teeth in a tomato bursting with flavors and straight off its vine, I wish.

I’ve been watching lots of “No Reservations” on the Travel Channel. Can you tell? I guess it’s only fair that I mention I’m a fan of the show on Facebook as well, so that I can get their updates and feeds about the upcoming episodes like:

As if it wasn’t alarming already, I follow the guy on twitter, too, because, well, he’s there and clearly wants to be cyber stalked.

Alright. I get it that it’s not quite Tony himself. It’s the producers, the marketing team, the network even, who the cracker knows. Tony is some other place every time a new twit appears online. Duh.

Have you noticed how familiar I got with Mr. Bourdain? It’s because his book “Kitchen Confidential” is sitting on my night-stand supported by no other than the most recent of his penned bricks “Medium Raw”. He’s everywhere I turn my eyes whenever the lights are on. I feel like I KNOW the guy in person. If he happened to be strutting down Sunset Boulevard right in my neighborhood, I would merely throw at him…

“WHASSUP TONY!”

… without so much as a wink, and keep walking Cosmo hoping for a rapid poop, so we can turn around and go home finally. Man, that dog takes FOREVER to empty his bowels! WHAT’S WRONG WITH THAT PATCH OF GRASS??

I don’t even know how it all began, that boyfriend-approved affair with another man. Jason hasn’t shown any signs of jealously in fact since I took a break from watching “Dog Whisperer”. Back then he would ask me biweekly at least…

“ARE YOU GOING TO LEAVE ME FOR CESAR MILLAN?”

…I haven’t heard that phrase in a long, long time.

I will take my assumption even further. I am convinced Jason would not reject an offer of some sort of a ménage a trois, if we were given an opportunity to shlep along chef Bourdain across Europe for example. I mean it in a professional sense, of course, where our job would be to attend any finger-licking tastings and youth-reviving feasts. In such a setting I would gladly share a seat with Mrs. Bourdain, with their offspring gleefully hopping on Jason’s lap. Think sequel to “European Vacation”.

In my tribute to Tony (Yes, we go WAY back!), I’ll be writing today about PORK. My sweet Ms. Piggy in a flurry of crispy bibb lettuce and a nest of pea shoots resting right on thy head, make yourself at home.

No recipe is needed for this pink perfection. Simply season the loin with salt, pepper, a touch of olive oil and maybe fresh thyme as well; place it in a roasting pan, add a cup of white wine or chicken stock and shove all into a preheated oven (at 350°) for 35-40 minutes total. Take it out, cover with aluminum foil and let it rest for another 10-15 minutes. While the meat is gathering its juices, you make a glaze: 1/2 cup of port wine + 1-2 tbsp of honey in a small sauce pan. Let it come to a boil, turn the heat down to low and let it simmer away until reduced two-thirds or so. When the liquid gets thicker and sticky-er, pour it over the slices of your roasted pork loin.

You know how I am–always chicken this, chicken that (the happy, organic kind of course). However, pork tenderloin is lean and healthy, rich in vitamins of the B family, then zinc and of course protein. Since it’s also referred to as the other white meat, I no longer feel like a cheater, well, because… how much chicken can I eat for my ass’ sake?

I made this dashing, juicy, bursting with flavors PORK LOIN last week and fell for its tender and oink pink flesh instantly. So did Jason. Now, guess who’s coming to dinner this week? The red carpet is ready for you, my dear Ms. Piggy.

Guys, I have a new fun project and I hope you can help me. I am looking for talented cooking women of certain age, basically raised before the Internet era, who learnt most or everything they know about making food from their mothers and grandmothers.

Take a look at this ad I posted on Facebook and think hard whether it’s YOU or someone you know that fits the bill:

* * *
  • Is your mother/aunt/grandma the best cook you know?
  • Do all your friends look for an excuse to come visit around mealtime, claiming they were “in the neighborhood by chance?”
  • Do your mama’s dishes take you back to her homeland, the country where she was born and raised?

* * *

If yes, I want to meet the women of your tribe.  I invite your Mama/Grandma/Aunt to try her food on me, to show me how she does it, and to let me write about her on ONE MORE BITE. Using my blog, I want to showcase the hidden culinary talents amongst us, with a special dose of love for those who, like myself, had crossed the ocean in search of a new home here in America.

There are ethnic restaurants all over Los Angeles. However, I’m looking for authenticity, hidden away from commerce, where culinary traditions have been cultivated for generations. Whether your Mama/Aunt grew up in Thailand, India, Vietnam, Lebanon, Camerún, Italy, or Sweden, I’m dying to learn the tricks she inherited from her mother and grandmother.

I know there are amazing and highly skilled cooks in Los Angeles, who, despite the lack of professional training, are experts in their native cuisine. Help me shine a spotlight on the hard-working women from your family or community, who express their love through food.

Don’t wait! Contact me ASAP within the comment section!

WE MADE IT! It’s January 2010. Dear New Decade, here we are!

Mama, thank you for those beautifully embroidered pillow cases with our monograms. May the world learn about your talents.

Now back to the kitchen.

Have I ever mentioned my fascination with Jamie Oliver, the British chef and an author of gazillion cooking books? He’s a man of many assets. However, it’s not the superb chopping skills, or the teeth loosely arranged in the mouth of that alleged heartthrob (He has a speech impediment, but who cares when he lisps with a British accent?) that got my interest. I’ve yearned for Jamie Oliver to be my homie ever since I learned of his organic vegetable gardens that he plants around his house in rural England. He has a love affair with rustic cooking, just the way our great-grandmothers used to do. In his kitchen he wants organic produce, healthy fish, beef from grass-fed cows, and cage free chickens. In other words, he does it Agi Style and chooses the best for himself and his family. Jamie also tries to convey to the masses the importance of going back to our roots through his various TV shows and books he’s published.

I own a couple of those. I’ve also been known to stalk the above-mentioned CHEF online (Youtube, Apple podcast, Wikipedia, Twitter, Facebook…) to suck out more tips and culinary techniques HE NEEDS ME TO KNOW.

I want to start this BRAND NEW BABY YEAR 2010 with a recipe inspired by Jamie Oliver that I spotted on his TV show called “Jamie at Home”. He made those crispy and sticky CHICKEN THIGHS WITH POTATOES AND TOMATOES* I later recreated on my own stove. Not only is it an ideal comfort food (just wait till your teeth sink into the tender and juicy thighs), but also it’s packed with fireworks of flavors (the sweet and tart tomatoes with basil). It is a painting bursting with colors on a plate. It is an invitation sent to SPRING to hurry over. It is also silly cheap, aha!

Today, you be inspired. Get yourself those few elements and bring out the inner artist:

-       6 chicken thighs (boned, skin on, ideally free range and organic)

-       1-1.5 lbs potato medley

-       1 pound heirloom cherry tomatoes (medley of colors)

-       red wine vinegar, a splash or two

-       fresh basil, a bunch

-       sea salt and freshly ground black pepper to taste

-       good olive oil

Clean the potatoes and cook them whole in a pot filled with boiling water seasoned with salt.

Sprinkle a few drops of olive oil all over the chicken, then bang-bang with salt and pepper, and cut each thigh into 3 strips. Toss them onto a sizzling hot sauté pan and stir-fry on high heat for about 5 minutes on each side until almost cooked. Make sure the pan is not overcrowded and each of the guys has enough room to kick around. If need be, cook the meat in two batches.

Wash the tomatoes and toss into a bowl. Boil some water and pour it over the tomatoes, then drain after about 2 minutes. This little trick will allow you to easily remove the skins and expose the sweet flesh of the fruit. Prick each tomato open with a sharp knife, gently season with salt and pepper and mix with fresh basil leaves torn into chunky scraps. Lots and lots of them!

Drain the potatoes and cut them roughly into halves and thirds. Toss them into a large baking dish along with the chicken thighs and tomatoes. Spread them flat-ish if possible.

In a separate cup or a small bowl whisk together about 4 tbsp of extra virgin olive oil with a few splashes of red wine vinegar, and a tad more of the salt and pepper bang-bang. Taste and add more olive oil and/or a touch of honey if the dressing is too tart. Pour over the meat and veggie mixture, stir around, and get the energy flowing and the small talk going. Into the oven they go. Bake in a preheated oven (400°F) for about 40 minutes, or until golden!

Taste…. AW-MAH-GAWD! That is so GOOOD! Pair your beautiful entrè with a simple green salad, dressed with a basic lemon vinaigrette, pop open a bottle of wine, sit at the table facing someone you give a damn about, and eat straight from the dish. And, oh, it’s hot, remember? So watch out. You’ll fight for the last bite, it’s a given.

* Possible Side Effects: overwhelming happiness, subconsciously letting the inner monkey off the leash, jeans button popping, uncontrollable LOL and consequently sprinting water/wine through the nostrils, food coma, money savings, orgasmic satisfaction.

There’s this thing on a certain social networking site, known as Facebook, where one writes up 25 things about themselves and sends the list to 25 people. The idea is to share intimate, less known facts about yourself with people of your choice. Instead of writing down my 25 things and posting it on the above mentioned website, I thought I’d toss them here and make a salad out of it.

1. Almost every morning, as I dress up my bottom, I glance in the mirror and smile with approval at the sight of my profile.

2. The more I cook, the more appreciation I gain for my mother’s culinary talents. I didn’t realize how good of a cook she was until I tried the trade myself. The goal is NOT to be able to make a few dishes I can later alternate when making dinners for my family. Instead, I cook to free my soul and go to heaven for having discovered and exploited my potential.

3. There’s something about Jason’s nipples I cannot simply resist.

4. I am on non-speaking terms with Starbucks for their new line of VIA Ready Brew. While the world screams “RECYCLE! USE LESS PACKAGING! STOP CUTTING DOWN THE AMAZON!” they come up with those tiny coffee sachets worth 1 cup each. Hello! Have you not heard of global warming and The Great Pacific Garbage Patch, which is twice the size of Texas?? These Starbucks people are bananas! Argh!

5. The awesome thing about the holidays is that Jason can’t stop me from making peanut butter and chocolate brownies, or a shit load of chocolate cookies, or even a brownie pie!

6. My favorite candy store? Sur la Table for breakfast, lunch or dinner.

7. My favorite day of the week? The bra-free day. I like to keep my girls free and give them all the play-time they want before I get them to work for food when I get pregnant next year.

8. Hey, Mister! Have you not noticed your car has built-in blinkers? Nooo, these are not Christmas ornaments. You ought to use blinkers all year round dammit. Oh, yeah, that’s a huge pet-peeve of mine.

9. I grew up surrounded by books. Love ‘em to the last page. However, since I started this blog, I’ve been mostly purging words rather then inhaling them. I miss that.

10. Cosmo is a four-legged Pelè in disguise.

11. I have a vivid imagination. In my head, I see pictures of myself and/or people close to my heart in extremely catastrophic scenarios. Those images come to me randomly and out of the blue. Often they are so realistic I start to cry. I am unaware of the origin of this condition. I don’t know how to overcome it either.

12. Beauty moves me. It fills up my chest till it hurts and I start to cry. Again.

13. I secretly fart.

14. I haven’t used a hairbrush in six months, since I cut my hair short.

15. I was a witch in one of my previous incarnations, who lived in the woods and brewed herbal concoctions for various ailments.

16. – 24. Last night I made a salad, a twist on Coleslaw, that was so good the world stopped spinning for a moment. It was so fantastic in fact it’s worth 9 points of the 25 Important Things From Agnieszka Graczyk’s Life. Here’s how I did it…

I bought a package of shredded cabbage. I’d have gotten a whole head if the store offered one, as you know how I feel about the unnecessary packaging, etc. They didn’t carry the veg in its natural form. Back in my kitchen, I emptied the bag into a large bowl and added shredded Granny Smith Apple along with a bunch of chopped scallions. In the meantime, I toasted maybe a 1/2 a cup if raw walnuts, let them cool, and then roughly chopped them into small boulders of brain nuts.

Don’t they totally look like brains? The truth is they are really good for your brain, so it’s a clever tip to remember. The smurfs that write on Whole Foods web pages made my life easier for describing in detail the nuts’ magic:

Walnuts have often been thought of as a “brain food,” not only because of the wrinkled brain-like appearance of their shells, but because of their high concentration of omega-3 fats. Your brain is more than 60% structural fat. For your brain cells to function properly, this structural fat needs to be primarily the omega-3 fats found in walnuts, flaxseed and cold-water fish. This is because the membranes of all our cells, including our brain cells or neurons, are primarily composed of fats. Cell membranes are the gatekeepers of the cell. Anything that wants to get into or out of a cell must pass through the cell’s outer membrane. And omega-3 fats, which are especially fluid and flexible, make this process a whole lot easier, thus maximizing the cell’s ability to usher in nutrients while eliminating wastes–definitely a good idea, especially when the cell in question is in your brain.

The salad would not be complete without the dressing I quickly whipped up in our Magic Bullet. These were the components:

-       freshly squeezed lemon juice from 1 lemon

-       1 tbsp of honey

-       2 tbsp of heavy cream

-       3 tbsp of olive oil (the whole nine yards – organic, extra virgin, first cold pressing, etc.)

-       2 tsp of sea salt

-       1 tsp of black pepper.

Everybody in the bowl (the cabbage, scallions, apples, and nuts) got coated evenly with the silky dressing, then chilled in the refrigerator for at least 45 minutes before consumption time. Then I took a bite, and with it I heard music and saw fireworks on a horizon. It was amazing, beyond delicious. There was the tartness from the apples and the dressing, but instantly the nut took off the edge and spread comfort and bliss in my mouth.

I didn’t need anything else for dinner. That was my delight of the day. For Jason, however, I reheated leftover penne over pancetta and garlic, and grilled three chicken tenders. Just like that. Nevertheless, the salad still took the Guest of Honor’s seat, and got a round of applause. Pure brilliance on a plate.

25. I am madly and uncontrollably in love with that white boy from Texas named Jason Blaine. Moreover, I am madly and uncontrollably loved by that white boy from Texas named Jason Blaine. He loves me just the way I am.

Gobble, gobble…!

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