The French make a killer sammy...

This unassuming pressed sandwich is probably one of the best I've had in awhile. It was a long piece of french bread stuffed with thinly sliced salted ham, herbs and warm gooey French cheese. Pressed to perfection. I shared it with Curtis and it was so good I wished I had my own. I could have eaten 2 of these things it was that good. The sad part is, we will probably NEVER have this again. This was purchased on a small island off the coast of Newfoundland, Canada called St. Pierre. This island is still ruled by the French and so technically when you go there, you are going to another country. (Our passports got stamped and we had to go through customs and everything!) Oh yummy sammy...I will always remember you as one of the better offerings from St. Pierre.

Candied Walnuts

I made a salad the other night for dinner with cranberries, walnuts and spinach, but I wanted to do something special to it so I decided to make candied walnuts. It was really easy to do and it kicked up the salad. Curtis said it was like a dessert salad - haha.

Ingredients

• 1/2 cup sugar
• 1 1/2 cups raw walnut halves
• 1/8 teaspoon coarse salt

Method

1 Preheat oven to 350°F. Use middle rack in oven. Lay walnuts out on a baking sheet in a single layer. Bake for 5 minutes. Test for doneness. If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn. (Like really careful!!) Remove from oven and let cool in pan on a rack.

2 Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber. As soon as sugar is melted and the color is a medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.

3 As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined either with a non-stick mat, or parchment paper. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt. Let cool completely.

Makes 1 1/2 cups

Graffiti

So we went to Graffiti for dinner with our friend Justin tonight. It's a super cute Indian restaurant. Very tight space. We had 7:10 reservations. (Odd timing - I know). It was either that or 9:30 - so we went with the earlier slot. I wouldn't recommend just walking into this place on a weekend. I think the whole place only holds like 15 seats.

Now to the food...it's not your typical Indian cuisine. It's more traditional food with an Indian flair. All the dishes come out one at a time - perfect for sharing!! We ordered a damn feast!

My photos are inconsistent. Because the place was so tiny, there was family style seating. I felt awkward snapping away photos with other people at the table. This was: GREEN MANGO PANEER. It was a little spicy, but delicious! It was served with warm flat bread. If you've never had paneer, it's cheese with kind of texture and consistency that reminds me of mozzarella.

This is a photo I found on the web of the same thing. Notice the newsprint? That was our place mat. Cute idea!

This treat is called: ZUCCHINI HUMMUS PIZZA. It's light and very tasty. Even Curtis liked it and he hates zucchini!

Here is a picture of it I found off the web. It had crushed wasabi peas on top (which I wasn't so sure about, but it worked). Yum.

CHILI PORK DUMPLINGS, GRAPEFRUIT CONFIT: probably one of the highlights of the meal. The chili hits you first, followed by the citrus from the grapefruit.

PICKLED GINGER SCALLOPS, CANDIED RED CHILI. Scallops were sliced thin - really yummy!

Here's another photo (again off the web). I should probably just be annoying and use the flash.

CHICKPEA CRUSTED SKATE, MINT YOGURT SAUCE. This was really good too actually...crunchy crust on the fish with a mesculin salad on top. The yogurt sauce was on the side so you could decide how much (or little) you wanted.

BRAISED PORK BUNS, APRICOT CHUTNEY: This was Curtis's favorite. I loved the steam bun! The pork was juicy and spicy with strong flavors of star anise. The chutney was fresh - watch out for pits!

Here's a better photo I found...

GRAFFITI BURGER, GARLIC FINGERLING POTATOES, CHIPOTLE MAYONAISE. I opted out on this one - the boys split this. But I did taste one of the fries and they made me want to smack somebody, they were that good.

We had dessert too but forgot to take a picture of it: WARM TRUFFLE ALMOND STRAWBERRIES, PEPPER ICE CREAM. The warm truffle oil was really unique with the strawberry - but it worked with the black pepper ice cream and the almonds all together. Perhaps the couple on their first date distracted us. Imagine being drilled about why you chose to become a vegetarian and then argued with about your views on fidelity...thank god that poor girl had a good meal out of the deal - 'cause her date was a total tool. And yes, for you veg. friendly folk, they tailor their menu for Vegetarians and Gluten-free diets. Oh and Chef Mehta operates this joint...and he actually works there. I thanked him for a wonderful meal when we left. Man oh man, I love this city...

Lemon Ginger Chicken

This recipe actually came from Cooking Light magazine. Curtis did a great job making it though.

From the website: Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original. Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.

Yield: 4 servings (serving size: 1 breast half, or 1 thigh plus 1 drumstick)

Ingredients

• 1 teaspoon grated lemon rind
• 1 cup fresh lemon juice (about 4 lemons)
• 2 teaspoons minced peeled fresh ginger
• 1 1/2 teaspoons minced garlic
• 2 bone-in chicken breast halves, skinned
• 2 bone-in chicken thighs, skinned
• 2 chicken drumsticks, skinned
• 4.5 ounces all-purpose flour (about 1 cup)
• 2 teaspoons ground ginger
• 1 teaspoon paprika
• 1/2 teaspoon ground red pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup peanut oil
• 1/4 cup fat-free, less-sodium chicken broth
• 2 tablespoons brown sugar
• 1 lemon, thinly sliced

Preparation

1. Place rind, juice, and next 5 ingredients (through drumsticks) in a large zip-top plastic bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning bag occasionally.

2. Sift together flour and next 3 ingredients (through red pepper). Place flour mixture in a large zip-top plastic bag. Remove chicken from marinade bag, reserving marinade. Sprinkle salt and black pepper evenly over chicken. Add chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Reserve remaining flour mixture. Place chicken on a wire rack; place rack in a jelly-roll pan. Cover and refrigerate 1 1/2 hours. Let stand at room temperature 30 minutes.

3. Preheat oven to 350°.

4. Return chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Discard remaining flour mixture.

5. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until golden, turning once. Arrange chicken in single layer in a shallow roasting pan. Combine broth and reserved marinade in a small bowl; carefully pour broth mixture into pan. Sprinkle chicken evenly with sugar, and top with lemon slices. Bake at 350° for 45 minutes or until golden and a thermometer registers 165°.

Nutritional Information

Calories:

375

Fat:

15.5g (sat 3.3g,mono 6.6g,poly 4.7g)