Culinary Treasures from the East Coast...

VERVACIOUS ~ Voyage Inspired Fancy Foods

On a recent trip to the East Coast, I had the opportunity to visit the most charming town of Portland, Maine. A place filled with character and many delightful culinary shops. I had the afternoon to walk around and take it all in, truly picturesque and lovely! I was smitten!

Walking along the main drag, Commercial Street, I stumbled upon the most delicious little specialty gourmet shop called VERVACIOUS. I was drawn by the aesthetics, the displays, the banner proudly boasting the write-up in O Magazine… and the name!!
Vervacious is defined as “Vibrant, exuberant, brilliant, inspired.” At this point, I was in love!! Loved the word, an adjective that should be in Webster’s… and I was in love with the store, the staff, the products and the story.




This is a husband/wife collaboration… being passionate about food, Heidi and Mark, set out to sail from Newfoundland down to the Caribbean then over to the Mediterranean on their ketch named Verve’… and “Vervacious” was born! Their culinary experiences along the way inspired them to capture the essence of their discoveries in these delightful little jars!! The kicker is that they are stackable and look adorable on my kitchen counter!!






There is an array of herbs and spices… and fusions of the same with sea salts… and then the sauces and vinegars, oh my!! I felt like I was in gourmet heaven!! I wanted to purchase one of everything, but my reality was having to pack it and getting it back to California!! So I compromised, I bought a few jars for myself and one as a gift… I went with Provencal Lavender Pepper Salt Blend, because I love lavender infused foods, Star Anise Salt, a wonderful and warm seasoning salt, and a Sicilian Sumac salt, a gift for my favorite Italian chef.




I wasn’t very sure about carrying the balsamic vinegars, so it wasn’t long after I returned home that an online order was submitted for the Balsamic vinegar trio, which included Chocolate balsamic, Espresso balsamic and Spiced Balsamic! I recently made a Cherry Tomato/Green Grape salad (read about it here) that I used the Spiced Balsamic in and just tonight I drizzled a spoonful of Chocolate Balsamic over a creamy Vanilla Bean Ice cream! In just an instant a simple treat became a wonderful and decadent creation!!

These products are a must have for any aspiring chef, foodie, or gourmet-next-door!! The wonderful thing is that you won’t have to travel all the way to Portland, Maine… you can go online to www.vervacious.com and order to your heart’s content!

The holidays are around the corner, this is perfect for all the gourmets in your life… a gift that will continue giving! From salts, rubs, spices and chocolate mixes to confits, sauces, infused mustards and pastes!Unique, beautiful, impressive and useful products!! Genius in every jar!




I invite you to visit the website and see all the accolades VERVACIOUS products have received from very respected figures in the culinary world! I, personally, would love to have one of everything!! (In case any of my friends should be reading this… AHEM!) LOL!

Heidi and Mark, thank you for inspiring me with your amazing creations, fusion of flavor and sheer genius! I adored your shop and your lovely staff, (Melanie was extremely helpful, knowledgable and friendly)!! I hope to visit again sometime in the near future… however, in the meantime, I will be sure to visit your online shop, time and time again!

Regards from a fellow foodie, fellow cook, and a huge fan!

Elle :)

Cooking with Fresh Ingredients... Fruit and Herbs...

Cherry Tomato/Green Grape Salad

Back with the theme of being inspired by ingredients that are already in your kitchen. This is the “side salad” that I served with the Basil Walnut Pesto Orecchiette that I blogged about recently. It was a perfect mix of sweet/tart/savory, simple and a perfect accompaniment to a pasta dish!! It’s easy and quick, but that can remain our little secret!!

The measurements are "visually measured". I used basil to associate the salad's flavors to the pasta, but I think that fresh mint or tarragon would work just as wonderfully, alone or as a combination of any of these herbs. The kicker here was the special balsamic vinegar that I used to dress this salad. I purchased it online from a fantastic gourmet specialty shop called VERVACIOUS. I visited this shop while on a recent trip to Portland, Maine and I was like a kid in a candy store (blog to follow). I will give more details on the culinary treasures I discovered soon.



Approx. 1 pint of Cherry tomatoes
Approx. 1 pint of Green seedless grapes
1 and 1/2 tablespoons of chopped herbs (I used basil)
2 tablespoons of Extra Virgin olive oil
1 tablespoon VERVACIOUS Spiced Balsamic Vinegar (or plain balsamic)
Salt and pepper to taste

Cut the cherry tomatoes and grapes into halves lengthwise and put into a mixing bowl. Fold in the olive oil the balsamic vinegar. (Note: If you don’t have the wonderful spiced balsamic vinegar from VERVACIOUS, a good balsamic will do; the taste will be different, but still delicious). Add salt and pepper to taste.

This makes about 3-4 servings.

This simple salad is delicious with the pasta dish that I shared a few days ago. I am sure it would be delightful alongside most pasta dishes, as the brightness of this side dish cuts the starchiness in the pasta. This could pair well with sandwiches or would be a wonderful side at a picnic!!

Enjoy!

Elle :)

Cooking with Fresh Ingredients...

Orecchiette with Basil-Walnut Pesto

There always seems to be that eternal question of "What's for Dinner?"... and today was not any different for me. There is much to be said about always having a well stocked pantry... as well as, fresh herbs nearby... either in your fridge, or in your garden. The simplest ingredients can make the most amazing meals...

Today I decided to make a fresh pesto... easy, better and healthier than store bought pesto... minus all the preservatives! More importantly, you control the quality of the olive oil as well as the amount of salt... this is key for people with restricted diets and/or allergies. If you plan ahead, having key or basic ingredients saves time and money.

I was feeling a bit creative, and I was inspired by walking into my kitchen and seeing fresh ingredients. This pasta dish is easy, flavorful and sure to be a hit with your family or guests. I used a recipe from Ina Garten (The Barefoot Contessa), one of my favorite chefs, as inspiration to make this version. Of course, I improvised a bit by using the ingredients that I already had handy. Today, I was cooking for two people... so I took the measurements I would normally use to make a large batch of pesto and simply used half the amounts...
If you are feeding a family of 4-6, simply double the measurements.

2 1/2 packed cups of fresh Sweet Basil leaves
3-4 cloves of garlic
Approx. 1/3 cup of chopped walnuts
1/2 teaspoon sea salt
1/2 teaspoon fresh black pepper
1/2 cup freshly grated parmesan cheese
1/2 - 3/4 cups of good olive oil
1/2 lb. of Orecchiette pasta

Place garlic and walnuts into a food processor and process for about 30 seconds, using the steel blade attachment. Add the basil leaves, salt and pepper and continue to process. With the processor running slowly pour in the olive oil. Finally, add the parmesan cheese and process until a smooth consistency is achieved.

Meanwhile, cook the pasta according to the package's instructions. Today, I chose to use Orecchiette, which means "little ears" in Italian. The lovely thing about this variety of pasta is that the concave pasta pieces hold the sauce they are being tossed in.

Once the pasta is done, save approximately one cup of pasta water. The water that the pasta is cooked in has a lot of starch and is used to help create a thicker pesto (if you like). Once drained, pour the pasta back in the pot you used to cook it in and spoon in about 2/3 of the pesto. Fold in gently and using about two tablespoons of the reserved pasta water to create a richer sauce. (Keep in mind that the pasta water is optional. I chose not to use it this time and it created a cheesier coating on the pasta). Serve immediately, season to taste.



This pasta dish is delicious with a simple side salad of greens tossed in EVOO. I was feeling a bit creative and made a Cherry Tomato/Green Grape salad (recipe to follow on another blog).

On another note, this pesto can be made ahead of time, and if you have any leftover, it can be stored in an airtight container for 7-10 days with a light layer of Olive oil on top to preserve the freshness.

For another recipe idea... you can use this pesto to create a great party dip for veggies or pita chips!! Simply mix with sour cream, or for a healthier version...mix it into some plain greek-style yogurt!!

Great dinners don't have to be complicated... the simplest ingredients create the most amazing dishes. Go ahead... impress your family or guests... let them think you slaved in the kitchen... what they don't know won't hurt them... they will be loving you and your fantastic meal! :)

Bon appetite!!

Elle :)

Bennett and seafood.... What a night!

The Naked Oyster Bistro and Raw Bar
Hyannis, MA

On a recent trip to visit a dear friend, we had the wonderful opportunity to see the remarkable Tony Bennett live in concert, at the Cape Cod Melody Tent! An amazing entertainer even at at his age, Mr. Bennett, is like a fine wine, he gets better with age!! Of course, with great music, comes great food to create an experience!!

After, what we (Mary, Mark and I) thought was the best live performance ever, we felt ourselves quite famished.... And when in the Cape, seafood is the first choice. Mary, being quite the knowledgeable Cape Cod hostess, and quite the foodie... recommended that we go to an area favorite, THE NAKED OYSTER, which had very recently moved to a brand new location. It had a very urban-chic vibe when we walked in, and it was quite busy for a late night in a sleepy town (which was not too far from the famous Kennedy compound)!!

We were quickly whisked to the back dining room.... Where before long, we were presented by some delicious creations from the sea. Appetizers were the components of the meal, and a way to taste several dishes. The oysters here all come from local oyster farmers and are extremely fresh. You can't really go wrong with any of the varieties of shellfish...
So we ordered an oyster sampler... And they were all delicious! The Oysters Rockefeller, of course, was my fave. Rich, perfectly flavored and decadent, a must have!






Clam chowder is, of course, a staple I find the need to order when you know the clams are super fresh. Great texture, great flavor.... Delicious.



Crab Cakes!! I am a huge fan of crab cakes... And a huge fan of anything fusion, sweet, tangy and savory all coming together to create a party in your mouth! The crab could not be more fresh and flakey... Combining a mouthful of the crab cake with some of the tangy citrus, mango salad and the Cajun spice Aioli... And that is a serious flavor explosion in your mouth! So good!!



Last was the Seafood Ceviche "Martini"... What to say about ceviche that is made with extremely fresh, local seafood? Fresh goodness every bite through and through! Of course, being a big fan of all things spicy... I had to add a dash of hot sauce, but not to take away from the integrity of the dish, I'd still order it again. Paired with fresh avocado, and freshly made chips... It's a great accompaniment to any of the delicious drinks their bar serves up, or a bright , fresh dry white wine, like a Pinot Grigio.



The food was delicious, and the company priceless.... However, the only thing lacking here was the service. We concluded that the staff was still trying to acclimate to the new location, and towards the end of our meal we felt rushed to finish it. Sadly, the lack of service could put a dent into an experience. I think I would give this place a second chance on my next visit to Hyannis.... Assuming Mr. Bennett is healthy and strong next year, I will be back to see another performance which I'm sure will be just as unforgettable as this one was.... And follow it by some memorable oysters!!!

One delicious bite at a time....

Elle. :)

Red O.... OOOOhhhh, Boy....OOOOOOhhhh, Boy!! :)

Red O
On the fashionable Melrose, West Los Angeles, CA

Oh, boy, Oh boy.... or should I be saying?? ... Oh Rick, Oh Rick!!!
The master chef, Rick Bayless, and best ambassador to Mexican cuisine, has come to LA!! After making a name for himself with his restaurants in Chicago, IL; Frontera Grill, the more upscale Topolobampo, and the newer brainchild XOCO... Rick has moved West, to the area that could be the mecca of Mexican cuisine, outside of Mexico.

Bayless is a very celebrated chef and best selling author of cookbooks, having won the coveted James Beard award and earned much acclaim from some of the best food publications in the country... How does one resist then to visit such an acclaimed establishment?? ....Moreover... what a perfect location to celebrate a birthday??

On my recent 41st birthday, I along with 13 of my wonderful foodie friends went to RedO... with some pretty high expectations, and we were not disappointed!! The restaurant as a whole has a wonderful vibe... a very extensive tequila bar to complement the truly authentic menu. Delicious drinks, La Sirena, El Catrin, to name a few, the favorite by far was El Alacran (The Scorpion), a delicious concoction of lemony tartness and the spiciness of chile peppers... rimmed with a chili/salt mix that's yummy through every sip!!



When you gather 14 foodies in a restaurant that has a BRIGHT BITES menu, similar to Spanish TAPAS, you will have most of the menu items ordered to that table... so to say that it rained fantastic food that night is an understatement!!

Much to say about all the dishes that were ordered... and all great things!! Here are the dishes that stood out... and for the most part, the ones the made it before the camera before they mysteriously vanished!!

The Shrimp Ceviche... one word, flavorful!! I am quite particular about the preparation of this Mexican treat, and Mr. Bayless did not skip a beat... a definite must try!! I must try one of the other three on the next visit!



The Plantain Sopes... I had to try the creative, and not usual use of ingredients... there was a completely separate party in my mouth!! This would be perfect for all my vegetarian friends!! Delicious!



The Cazuelas for Soft Tacos... I can't say enough about the Adobo marinated Duck Tacos... something u just won't find at your average taqueria... very memorable!!



Then there are the CELEBRATED SEVEN. These are traditional regional dishes that Mr. Bayless has perfected. I wish I could have ordered one of each, but alas I was able to sample one of the two pork dishes. The COHINITA PIBIL... form the Yucatan region, achiote-marinated and slow cooked in banana leaves; you take a bite and you are instantly transported to Mexico. Rick does not skip a beat on flavor, texture and presentation!



Always having room for dessert, even after a surprise birthday cake, I had to try the creamy Goat Cheese Cheesecake, served with caramel corm and a Mexican "Root Beer" sauce... I can still savor the smooth creamy consistency that melted as it touched my tongue! Who would have thought... Goat Cheese? Believe it!... more importantly, try it! You will thank me!

All in all, this culinary experience did not disappoint. I am sure I will return and try different items every time! Having grown up on truly authentic Mexican cuisine, I am proud to say that Rick really represents the spirit and flavors of Mexico in his genius creations! All those years of living there and absorbing the culture truly paid off!
I can't wait to visit his acclaimed restaurants in Chicago and report back with equally fantastic, if not more amazing reviews!!



A phenomenal culinary experience through and through. The food was definitely center stage, and it was my pleasure to share the limelight!
Thanks to the staff at the Red O for the amazing evening and a very memorable 41st birthday celebration!!

Buen Provecho!!

Elle :)