I Heart Eric

"Life is a journey. Some people snap photos along the way. Others write stories. Some sketch. I cook. That’s the best way I know to experience what life has to offer at every turn..." -Chef Eric Rupert

Karma Kitchen -Paying it Forward

A week ago today, I spent an afternoon in the lovely town of Berkeley, working with an inspiring group called Karma Kitchen. It all began a few weeks ago, when a friend posted a picture on Facebook from his day at KK. (Thank you, Sateen.) I went to their website and learned that it is a volunteer-based group that takes over a restaurant for lunch service every Sunday. The volunteers run the whole show –seating, serving, bussing, plating, washing, setup, cleanup… everything except the cooking, which is done by the restaurant’s chef. Even more intriguing was the fact that KK is completely donation-based, where patrons are given a check at the end of the meal with a zero tab. Patrons are told that their meal was paid for by those who came before them and are invited to continue the chain of paying it forward. Their website further explains, “In a gift economy, goods and services are given without any strings attached… a shift from consumption to contribution, transaction to trust, scarcity to abundance, and isolation to community.”

I knew it wasn’t a coincidence that I happened upon his post; I had been feeling a lack of service in my life lately and had been researching various organizations in Los Angeles. Something about KK spoke to me and I decided then and there I wanted to volunteer with them on my next trip to the bay area. It was only a day’s commitment, but it was a step in the right direction; I decided to go to San Francisco for the 4th of July weekend. I was staying with my friend Reena and when I told her about KK, she decided it would be a fun experience to do together and signed up as well.

On a gorgeous Sunday morning, we headed down to Berkeley, my first visit to the town in years. We had no idea what we were in for, but were excited and ready for whatever came our way. There was a brief orientation, where we met the rest of the volunteers, were told a bit more about KK and the day ahead, and were given our job assignments. I had told myself that even if I were assigned to dishwashing, I would do it blissfully. After all, I had been inspired to serve; how I served would be unimportant that day.

As it turned out, three of us were chosen as servers (and bus-girls, it turned out, since we were short of volunteers that day). The rest of our team of nine served as maitre’d, cashier and check runner, dishwasher, drinks and dessert filler, platers, and pretty much everything in between. Most of us had never worked a day in a restaurant. I have hosted countless brunches and dinner parties, but nothing thus far had prepared me for the next few hours. It was constant motion: welcoming diners; explaining the concept of KK to those who had never been; taking orders; wiping down tables; yelling out forgotten drinks or extra naan orders; turning two-tops into four-tops into six-tops (I learned a bit of restaurant lingo); back and forth (and back and forth) through the swinging door hoping not to have one of those movie-scene moments where you run into the person on the other side, a tray of mango lassis crashing to the floor. It felt like a non-stop stream of Top Chef’s quick fire challenges and restaurant wars rolled into one.

Here are a few snapshots of the most memorable moments.

• Finding myself peeling potatoes with Vishnu the Nepalese cook while waiting for the morning orientation; the joy on his face when I tell him I speak Hindi, creating our own special bond throughout the day.
• The elderly lady who I was told was a pain and sat herself in my station, only to turn out to be one of my sweetest customers. She was more demanding than the others, but when she asked for something with an “I know you’re really busy but,” I responded with “never too busy for you” and a smile. If she were my grandmother, I would have wanted someone else to do the same for her.
• The five year old who was overjoyed when the bowl of rice came out with peas arranged in a smiley face. When I told him they made it especially for him, he beamed up at his parents and said, “See, I got my own surprise!”
• Patrons who gladly got up to help when we were backed up and at our busiest.
• My cohorts showing me that we were all a team – a smile, an unexpected hug, an icy drink, a calm reminder to take a deep breath, stepping in to serve someone else’s table when things got backed up, and on and on.

At the end of the day, we sat down for a community meal, most of us too exhausted to think about eating. It was a beautiful way to end the day, to go around and share each person’s experience. I was filled with gratitude to be a part of the KK experience and to have met such a passionate group of people, all who came together to give their time and heart to those who came to the restaurant. Someone asked me if the experience had met my expectations, having driven up from L.A. and I responded:

It was a tough day, not any more than I expected, but it was tough…but in a good way, like going on a hike that you don’t think you can do, but somehow you keep on going, finally reaching to the top and looking down at the amazing view. You forget moments of doubt, the ache in your legs, the tightness in your back; you feel nothing but the rush of adrenaline and the joy in your soul.

For more information or to volunteer: http://www.karmakitchen.org

Orzo w/Roasted Beets, Toasted Walnuts and Blue Cheese (with Orange Thyme Dressing)

Getting Over the Blues

I don't know if it was a psychological block to a "moldy cheese," or the much-too pungent taste of the varieties I had tried in the past, but blue cheese is the one that has been neglected over the years by this cheese lover... until now. I don't know what came over me the other day, but I found myself in the cheese section of Trader Joe's eyeing the blues (and to be honest, actually craving it). I wanted to make something for a going away party I was attending that evening and was inspired by the leftover roasted beets that I had made for dinner the night before. The wheels started turning -the mild flavor of roasted beets would pair well with the blue cheese, toasted walnuts would add some texture, and an orange-based dressing would play perfectly to offset the potent flavor of the blue cheese.

Orzo Salad:

1 16 oz. box orzo
2 medium roasted beets*, peeled and sliced.
1/2 cup crumbled blue cheese
1/2 cup toasted walnuts
Orange thyme dressing (see below)

Cook one 16 oz. box of orzo, according to package. Rinse, drain and allow to cool. To toast walnuts, add them to a heated dry skillet and cook at medium-high for about 3-5 minutes, stirring them frequently so they don't burn. Allow to cool.

In serving dish, mix in about 1/2 cup of the dressing with the cooked orzo. Stir in 1/4 cup blue cheese and 1/4 cup toasted walnuts. Lightly fold in the sliced beets. Note: Your orzo will likely turn pink - I rinsed and dried my roasted beets, but it still turned my salad into a dish fit for Valentine's Day. Top with remaining blue cheese and walnuts. Drizzle with another 1/4 cup of the dressing. Serve chilled or at room temperature.

Orange Thyme Dressing:

1/3 cup orange juice
1/3 cup white balsamic vinegar
1/3 cup olive oil
3 tbs fresh lemon juice
1 tsp fresh thyme leaves, dried and crushed
1/2 tsp fresh mint, dried and crushed
salt and fresh ground pepper to taste

Combine all ingredients and whisk together. Note: you might not need all of the dressing for the salad; store remaining dressing in refrigerator for up to 3-4 days.

*If you don't have roasted beets on hand: Preheat the oven to 350 degrees. Remove greens and wash beets thoroughly, leaving the skins on. Dry beets and place them in small baking dish. Cover with foil and bake for 45 to 60 minutes, or until a knife can slide easily through the beets. Allow to cool, then peel and slice.

Brussel Sprouts with Balsamic and Shaved Parmesan

I love my weekly farmer's market ritual because it continues to inspire me, to push me into unknown arenas. I grew up in a traditional Indian home, and certain foods were a mystery to me until I entered the world of college. Sure, I would hear about brussel sprouts, artichokes, asparagus, etc., but I had no idea what they tasted like, let alone how to cook them. It's amazing to me to look back at what I grew up eating and see the contrast with the wide breadth of foods I now enjoy.


This dish was inspired by a trip to the cafe Lemonade in Brentwood; I still haven't eaten there, but the array of colorful dishes in the display case looked delicious!

1 lb brussel sprouts
3 tbs extra-virgin olive oil
3 cloves garlic, smashed
1 tsp crushed red pepper
balsamic vinegar
shaved parmesan
salt to taste

Boil brussel sprouts in salted water for 2-3 minutes. Drain and pat dry. Cut brussel sprouts in half. Heat oil in skillet and add garlic and brussel sprouts. Cook over high heat for 1 minute. Add crushed red pepper, 2 tbs balsamic vinegar, salt to taste. Cook over medium heat, stirring occasionally until browned and tender. Transfer to bowl.

Let cool for a few minutes, then toss with 1 tbs balsamic and shaved parmesan. Serve while still warm.

Frittata Al Fresco

Dinner ready. Lounge playlist set. A perfect Friday evening.


Friday nights used to be a big going out night for me, but now I usually prefer to wind down the week with a mellow evening. I decided to call a friend I hadn't spoken to in a while, and the timing was perfect. Her kids were napping and she had some time for an undivided attention catch up session. It was a warm evening so I decided to open up a chilled bottle of white. My friend and I had our own virtual happy hour, and it was just what I needed. Our phone date ended when her boys woke up, so I turned my attention to what I would have for dinner.

I didn't want anything too complicated, but I also wanted to use up some of the vegetables hanging out in my refrigerator, begging to be eaten. My eyes roamed the shelves and found orange and yellow bell peppers, scallions, some fresh spinach, roma tomatoes, eggs, a bunch of cilantro, pepper jack cheese, and two lonely red potatoes. A frittata it would be then.


*6 eggs
*1/4 cup milk
*1/2 cup pepper jack cheese
*1 small yellow or red bell pepper, sliced
*2 tablespoons olive oil
*6 small red potatoes, sliced
*1 cup torn fresh spinach
*2 tablespoons sliced green onions
*1 teaspoon crushed garlic
*salt and pepper to taste


Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and bell peppers. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.

In a medium bowl, beat together eggs, milk and half of the cheese. Pour into the skillet over the vegetables. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs start to set. Sprinkle rest of cheese on top; transfer to broiler and cook for 3-4 minutes, until melted.

Slow Cookin' II - Chicken Adobo

I woke up this morning craving my college roommate's chicken adobo. The last time I had it was in September when I was visiting her back east. I had followed her around the kitchen with my pen and notepad in hand, writing down everything she did -even having her measure when she ordinarily wouldn't have. I have that recipe around here...somewhere. I tried to recall how she made it, but I could only remember bits and pieces. One thing I clearly knew, was that I'd be in the kitchen for a while. Today wasn't one of those Sundays. Sure, I had the craving, but I wasn't quite inspired to try my first hand at it the old fashioned way. Today was going to be a lazy Sunday, I could already tell.

I decided to look up some slow cooker recipes and tweak them a bit, like adding carrots and mushrooms. I know it's not traditional adobo, but hey, I like it. I was sure it wouldn't be the same as sauteing onions and browning the chicken, but I was hoping to get close enough to satiate my craving.

I put the ingredients in the slow cooker, set it to high, and let it go. In the meantime, I was left free to do the dishes, take out the trash, and sort through two weeks of mail. I even had time to get a little writing done and relax with a cup of tea while catching up with an old friend over the phone. Oh, yeah, and I had time to make a few paper cranes. Yes, I said paper cranes. (I'm helping a friend make some for a wedding.)

Put the following in slow cooker and cook on high for approx. 4 hours. I've come to realize that not all crockpots cook at the same level so I tried to check on doneness after about three hours, making any adjustments to salt, acidity, etc.

1 lb chicken pieces, no skin
3/4 cup low sodium soy sauce
1/2 cup vinegar
1/2 cup water
3 large cloves garlic, crushed with the flat of a knife, and chopped
3-4 bay leaves, crushed
1 tsp cracked black pepper
1 tsp ginger paste
1 tsp brown sugar
7-8 carrots, peeled and cut in large pieces
3-4 medium sized potatoes, peeled and quartered
12 oz. package mushrooms, cleaned and sliced
1 large onion, chopped

After several views of a youtube video, I think I finally got it down right.



Results: definitely not as good as hers, but not bad for a first try!

Kale, Chickpea and Golden Beet Salad

I had to take something to a friend's potluck yesterday and couldn't for the life of me figure out what to make. I was in the mood to "make" and not just pick up something from the store. It was a beautiful Sunday and the sun was out. I could feel summer just around the corner. I put a bottle of lambrusco in to chill and headed out to the farmer's market. I thought the trip would help me figure out what I wanted to make; instead, I ended up with bags of vegetables all over my counter and too many ideas floating in my head. In the end I chose the kale as the main player and came up with this salad. (I also ended up making the Green Goddess Chicken Salad in the entry below.)

1 large bunch kale, rinsed thoroughly and coarsely chopped
6-7 golden beets, peeled
1 can chickpeas, rinsed and drained
1/2 red onion, chopped
2 cloves garlic, minced
olive oil
lemon
salt
pepper
ground roasted cumin

Pre-heat oven to 400 degrees. In bowl, add beets, some olive oil, salt and coarse black pepper, making sure beets are fully coated. Transfer to shallow baking dish and cover with foil. Cook for 30 minutes, or until a small knife easily slides through. When done, allow to cool, then cut into quarters. (Note: these can be roasted in advance.)

While beets are roasting, heat 3tbs olive oil in large pan and add garlic. (Don't let the oil get too hot or the garlic will burn.) Add kale and saute until it starts to wilt. Add a splash of balsamic vinegar and a splash of rice wine vinegar. This particular batch of kale was more bitter than usual, and I found the addition of the vinegars helped cut the bitterness of the kale. Once kale cools, transfer to a large bowl. Add chickpeas, onions, and roasted beets. Toss with juice of one medium lemon, salt, pepper and roasted cumin powder.