Chez Beau tag:www.chezbeau.com,2008-12-11://1 2010-04-26T04:07:21Z I like to eat... and I know a few tricks Movable Type Pro 4.32-en Pulled Oyster Mushroom Tacos tag:www.chezbeau.com,2010://1.1276 2010-03-20T22:14:30Z 2010-04-26T04:07:21Z Ginevra picked up some fresh veggies while I snored away this morning. Hungry, I asked if I could make up something with ‘em… =)... Beau Smith http://beausmith.com Ginevra picked up some fresh veggies while I snored away this morning. Hungry, I asked if I could make up something with ‘em… =)

Pulled Oyster Mushroom Tacos

]]> Serves 2-3, depending upon hunger.

Ingredients

  • 2 T butter
  • 2 large handfulls oyster mushrooms (4-5 cups)
  • 2 T garlic paste
  • 1 t seasoning salt
  • 1 t paprika
  • 1 T chili powder

Method

  1. Clean and wash mushrooms.
  2. Pull mushrooms into thin strips. Oyster mushroooms have a grain to them and will pull apart into strips easily.
  3. Melt butter in frying pan on medium-high heat.
  4. Add garlic and stir into butter.
  5. Add mushrooms to pan. Stir and flip to reduce. Mushrooms should get slightly browned.
  6. Just before removing from pan, sprinkle salt, paprika, and chili powder over the mushrooms and stir to combine.

Serve in warm corn tortillas.

]]> Chard 'n' Chokes with Eggs tag:www.chezbeau.com,2009://1.774 2009-06-19T16:01:33Z 2010-03-20T22:30:29Z This morning’s experiment turned out much better than expected! A great combination of flavors and textures: savory, sour, sweet, hearty, and comfortable. Good with home fries and a glass of apple juice. =)... Beau Smith http://beausmith.com This morning’s experiment turned out much better than expected! A great combination of flavors and textures: savory, sour, sweet, hearty, and comfortable.

Good with home fries and a glass of apple juice. =)

]]> Serves 2-4, depending upon hunger.

Note: recipes on this site without photos typically turned out so tasty that they were eaten before the thought of a photo popped into my head.

Ingredients

  • 1 med onion, julienne sliced
  • 4 cloves garlic, smashed and chopped
  • 4 large leaves of green chard, de-stemed and chopped
  • 6.5 oz jar of marinated artichoke hearts, strained and quartered
  • 4 T sun-dried tomatoes in oil, chopped into strips
  • 2-4 eggs
  • salt & pepper

Method

  1. Cook onion in a frying pan over medium heat until soft.
  2. Stir in garlic.
  3. Add chard on top. After a few minutes for the garlic to heat up, stir.
  4. Once chard has wilted, add artichoke and sun-dried tomatoes and stir till all ingredients are thoroughly heated.
  5. Fry eggs in separate pan.
  6. Serve fried egg over top of chard mixture.
  7. Salt and pepper to taste.
]]> Rock's Rockin Salsa tag:www.chezbeau.com,2009://1.770 2009-06-16T17:40:47Z 2010-03-20T22:30:10Z My dad has made this salsa for years. He makes it whenever we have company and brings it to most family gatherings. The many friends he’s made with this salsa always ask for the recipe. His salsa is the most... Beau Smith http://beausmith.com My dad has made this salsa for years. He makes it whenever we have company and brings it to most family gatherings. The many friends he’s made with this salsa always ask for the recipe.

His salsa is the most common snack at my parents house and my mom swears that it’s her favorite medicine. Growing up, if you were the one to finish off a batch (usually stored in large reused yogurt containers) then you’re responsible for making the next batch.

Because he uses canned tomatoes (which are typically very ripe upon canning), this salsa can be made year round.

Please be careful, it’s super easy to make and it’s very addictive.

]]> Hardware
  • a food processor is essential for the smooth but slightly chunky texture.

Software

  • 28 oz. can of peeled tomatoes (No tomato skin people!)
  • 1 yellow or white onion about the size of your fist (quartered)
  • 1 bunch cilantro (large bottom stems removed)
  • 1-5 chiles (serraño, habañero, etc), basically as you can handle.

Method

  1. Mince chiles in food processor. This may require scraping sides to get the chiles back to the blade.
  2. Add the onion and cilantro.
  3. Pulse processor a few times.
  4. Add the tomatoes.
  5. Blend at high speed for 10-15 seconds.

Tips

  • combine a few types of peppers for the best spicy flavors
    • anaheim
    • habañero
    • serraño
  • use grilled (or boiled) tomatillos instead of tomatoes
  • add lemon or lime juice (no seeds, they make salsa bitter)
  • salt is usually not necessary as tortilla chips are usually generously salted.
]]> Crazy Good Napa Cabbage Salad tag:www.chezbeau.com,2009://1.712 2009-05-26T19:46:19Z 2010-02-04T20:00:56Z I made this salad for a few friends on a whim and it turned out really tasty. Looking forward to making it again.... Beau Smith http://beausmith.com I made this salad for a few friends on a whim and it turned out really tasty. Looking forward to making it again.

Crazy Good Napa Cabbage Salad

]]> Dressing
  • 1/4 c toasted sesame paste (tahini)
  • 1/4 c miso (I used white)
  • 1/4 c toasted sesame seeds
  • 1/2 c rice wine vinegar
  • 1 T red chile flakes
  • 1 t soy sauce
  • 1 t mirin
  • 1 t fish sauce

Salad

  • 1 napa cabbage, thinly shredded
  • 1 red bell, diced
  • 4 c bean sprouts, washed & dried
  • 1 cucumber, sliced in thin rounds
  • 1 bunch cilantro, de-stemmed, chopped

Garnish

  • 1.5 c roasted peanuts (I used some peanuts with some kind of garlic flavor)

Instructions

  1. Mix dressing ingredients in jar.
  2. Mix salad ingredients in bowl.
  3. Dress salad with dressing and toss to combine. Not all dressing may be required.
  4. Top with garnish just before serving to ensure peanuts are crunchy!

Notes

  • Instead of the sesame seeds and chile flakes, I used a Japanese condiment that was a mix of black sesame, brown sesame, and chile flakes. If I could read Japanese I’d tell you more about the exact ingredients.
]]> Piña Colada Steel Cut Oats tag:www.chezbeau.com,2009://1.675 2009-05-13T18:45:20Z 2009-05-13T18:52:08Z Ingredients 1/2 c steel cut oats 1 c water 1/4 cup fresh pineapple (chopped) 1/8 cup grated coconut (freshly toasted) Method Combine oats and water. Bring to a boil, then reduce to lowest temperature Cook for 20 min. Turn off... Beau Smith http://beausmith.com Ingredients
  • 1/2 c steel cut oats
  • 1 c water
  • 1/4 cup fresh pineapple (chopped)
  • 1/8 cup grated coconut (freshly toasted)

Method

  1. Combine oats and water.
  2. Bring to a boil, then reduce to lowest temperature
  3. Cook for 20 min.
  4. Turn off heat.
  5. Mix in pineapple and coconut.
  6. Let rest for 2 min.
]]> Huevos Blancos Rancheros tag:www.chezbeau.com,2008://1.436 2008-12-22T01:44:05Z 2008-12-22T02:00:35Z Whipped this one up for myself this mornin. I had some left over egg whites from a Coco-Choco experiment and some tomatoes that were on the verge of expiring… this is what happened.... Beau Smith http://beausmith.com Huevos Blancos Rancheros

Whipped this one up for myself this mornin. I had some left over egg whites from a Coco-Choco experiment and some tomatoes that were on the verge of expiring… this is what happened.

]]> Serves 1-2. Adjust as necessary, I would have added some garlic and cilantro if I had any, but then I would have just been giving in to a habit.

Ingredients

  • 4 egg whites (or 2 eggs) beaten
  • 1/2 medium onion
  • 3 medium/large tomatoes
  • 1 teaspoon chipotle powder (or other chile powder to taste)
  • black pepper (as always, freshly ground)
  • 1/2 avocado, peeled and sliced.

Method

  1. Sauté onion in oil till translucent
  2. Add tomatoes. Cook, stirring till soft and converted to sauce
  3. Add chipotle powder and pepper
  4. Prepare eggs in separate pan
  5. When sauce is reduced to a thick consistency, pour over eggs on plate.
  6. Garnish with avocado slices
]]> Jalapeño Habanero & Cranberry Brownies tag:www.chezbeau.com,2008://1.435 2008-12-21T23:21:17Z 2008-12-22T01:18:16Z These are really not as spicy as you might think, rather the savory flavor of the jalapeño chile comes out when baked and paired with chocolate. The sharp spicy flavor common in salsa fresca is replaced with a sweet... Beau Smith http://beausmith.com Jalapeño Habanero Brownies

These are really not as spicy as you might think, rather the savory flavor of the jalapeño chile comes out when baked and paired with chocolate. The sharp spicy flavor common in salsa fresca is replaced with a sweet and mild warmth in the back of the mouth. The habanero adds a little more warmth and tames the herbal flavor of the jalapeño. The cranberries add a bit of texture and their natural sweetness is a true compliment to the sweetness of the chiles.

If you’re a fan of spicy food you’ll love the familiar flavor but miss a little of the spiciness you might expect. If you’re not such a fan of “spicy,” you’ll be surprised to discover the flavor of jalapeño normally hidden behind the fiery spiciness you might expect.

I prefer my classic brownies stale, but these treats are best served right out of the oven, cut into bite-sized chunks. The heat-hotness and the chocolaty vapors of the fresh-out-of-the-oven-brownies will make for the best possible experience!

Mmmmmm! I can’t wait to make this again.

]]> (This recipe was made with a brownie box mix, but I’m gonna create a recipe from scratch using Sharffenberger chocolate in the next few days. If you’ve got a great (from scratch) recipe you can recommend, please share as a comment or link below!)

Ingredients

  • 1 box of your favorite fudge brownie mix. Check the box, but you’ll probably need the following for the brownie mix:
    • 3 eggs
    • 1/2 cup vegetable oil
    • 1/4 cup water
  • 7 jalapeño peppers, minced. But cut off the tops (with a little of the “meat”) and save ‘em for decoration.
  • 1 habanero pepper, minced
  • 3/4 cup dried cranberries, chopped

Method

  1. Prepare box brownie mix
  2. Stir in minced jalapeños, habanero, and cranberries
  3. Bake according to box directions, but….
  4. Half-way through the baking (when the batter is still wet, but firm) place the jalapeño tops in random places on the top of the brownies.
  5. Place back in the oven till done.
  6. Serve hot. With milk!
]]> Leek Soup tag:www.chezbeau.com,2008://1.434 2008-12-11T05:41:01Z 2008-12-11T18:45:24Z Great for cold winter nights. Ingredients 2 medium yellow onions, diced. 2 T butter 6 c vegetable broth 6 medium potatoes, 1/2 inch cubes 3 T olive oil 5 leeks, halved, cleaned and cross-cut thin 1 c white wine Method... Beau Smith http://beausmith.com Great for cold winter nights.

Leek Soup

Ingredients

  • 2 medium yellow onions, diced.
  • 2 T butter
  • 6 c vegetable broth
  • 6 medium potatoes, 1/2 inch cubes
  • 3 T olive oil
  • 5 leeks, halved, cleaned and cross-cut thin
  • 1 c white wine

Method

  1. Sweat onions in butter.
  2. Place broth and potatoes in large pot on medium high heat.
  3. Add sweated onions to pot.
  4. Add olive oil and leeks to pan over medium heat, stirring.
  5. When leeks get soft and begin to stick to the pan, add half the wine. Once the wine evaporates, add the rest, and then keep stirring.
  6. Add the leeks to the pot.
  7. Once potatoes are fork soft, turn off the heat.
  8. Blend soup with immersion or traditional blender.
]]> Thick & Hearty Veggie Soup tag:www.chezbeau.com,2008://1.364 2008-11-03T06:29:57Z 2008-12-11T07:23:58Z I was inspired to make a soup with a high nutrient-density… and also taste good. What happened was so good. Ingredients 2T olive oil 1 m onion, chopped. 6 stocks celery, small cubes 1 m eggplant, small cubes 2 zucchini,... Beau Smith http://beausmith.com I was inspired to make a soup with a high nutrient-density… and also taste good. What happened was so good.

Ingredients

  • 2T olive oil
  • 1 m onion, chopped.
  • 6 stocks celery, small cubes
  • 1 m eggplant, small cubes
  • 2 zucchini, quartered and sliced
  • 1 large handful mushrooms, sliced
  • 1 can fire roasted tomatoes with adobo
  • 1 can pinto beans
  • 1 large handful TVP (optional, but adds “meaty” texture)
  • 2 c carrot juice (secret ingredient)
  • 1/2 c minced fresh basil
  • 2 T VegeBase
  • Salt & Pepper to taste

Instructions

  1. In a heavy-bottomed pan, sweat onions and celery in olive oil over medium heat
  2. Add eggplant, zucchini, mushrooms. Cook for 15 min stiring occassionally.
  3. Once ingredients in pot have softened, add the rest of the ingredients.
  4. Simmer for 15 minutes.
]]> Bachelor Bean Dip tag:www.chezbeau.com,2008://1.214 2008-09-02T02:15:12Z 2008-12-11T07:24:47Z Threw a few items from the pantry and fridge together and it was mighty tasty. It’s great on a taco salad, or just as a dip. The recipe, by popular demand… Ingredients 3 cans refried black beans 20oz plain... Beau Smith http://beausmith.com Is that Bean Dip?

Threw a few items from the pantry and fridge together and it was mighty tasty. It’s great on a taco salad, or just as a dip.

The recipe, by popular demand…

Ingredients

  • 3 cans refried black beans
  • 20oz plain Greek yogurt
  • 1/2c chipotle in adobo (blended to a paste)
  • 4 green onions (fine chop)
  • 1/2 bunch cilantro (finely minced)
  • 1c minced leftover vegan sausage (optional)
  • 1c corn kernels (optional)

Directions

  1. Prepare all ingredients
  2. Mix
  3. Chill
  4. Eat
]]> Orange Cranberry Salad tag:www.chezbeau.com,2007://1.15 2007-09-06T22:42:00Z 2008-12-11T07:25:32Z I made this salad for my camp at Burning Man. It’s very light, juicy, refreshing, and tasty. I had three helpings. Ingredients 1 cup and 3 tablespoons orange juice 3 1/2 tablespoons olive oil 3 oranges (remove peel and segment)... Beau Smith http://beausmith.com I made this salad for my camp at Burning Man. It’s very light, juicy, refreshing, and tasty. I had three helpings.

Ingredients

  • 1 cup and 3 tablespoons orange juice
  • 3 1/2 tablespoons olive oil
  • 3 oranges (remove peel and segment)
  • 6 tablespoons dried cranberries
  • 6 cups mixed baby greens
  • 3/4 cups toasted pecans
  • 1 tablespoon grated orange peel
  • 2 tablespoons white wine vinegar

Directions

  1. Bring 1 (one) cup of orange juice to a light simmer in a saucepan. Remove from heatsource.
  2. Stir in your dried cranberries, let it sit until softened (takes approximately 30 minutes).
  3. Drain this and throw away the soaking juice.
  4. Whisk up orange peel, oil, vinegar, and your remaining 3 tablespoons of orange juice in a small bowl. Mix in the cranberries.
  5. Season the dressing with salt and pepper to taste.
  6. Put your greens in a good-sized bowl and toss with about 2/3 of the dressing you made.
  7. Divvy up the greens into 6-8 bowls then put in your orange segments and toss with remaining dressing.
  8. Finally top off each salad with orange segments and your roasted pecans!
]]> Sangria for Six Apart tag:www.chezbeau.com,2007://1.14 2007-08-10T04:54:10Z 2007-08-10T04:58:09Z Saturday is Six Apart’s company BBQ Picnic. I was tasked with getting the games and activities together and I also took on the role of Sangria Barista. Wanting to make a nice and fruity sangria like they serve at Cha... Beau Smith http://beausmith.com Saturday is Six Apart’s company BBQ Picnic. I was tasked with getting the games and activities together and I also took on the role of Sangria Barista.

Wanting to make a nice and fruity sangria like they serve at Cha Cha Cha in SF, I looked around for a few recipes and finally settled on adapting Jay’s Secret Sangria Recipe. Here’s what I just got at the store, calculated to fit perfectly into a 5 gallon Rubbermaid water jug…

Ingredients

  • 12 bottles Chuck’s best Cabernet Sauvignon
  • 3 bottles White Zinfandel
  • 2 bottles Knudzen Sparkling Kosher Grape
  • 2 bottles Knudzen Organic Pineapple Juice
  • 2 bottles Knudzen Simply Delicious Morning Blend
  • 2 bottles Knudzen Organic Limeaid
  • 1 cup Grand Marnier
  • 8 oranges, half wheels
  • 6 limes, half wheels
  • 1 ripe pineapple, quartered and sliced
  • 3 mangoes, peeled and diced
  • 16 oz strawberries, stemmed and halved
  • mint for garnish

Directions

  1. Cut limes, oranges, and pineapple.
  2. Marinate cut fruit with Grand Marnier and one bottle of Cab, let marinate for a few hours.
  3. Add all other liquids, refrigerate overnight.
  4. Slice mangoes and strawberries and add combine with liquids
  5. Serve over ice and garnish with mint.

Mmmmm… I can’t wait to start this tomorrow morning…. I’m even more excited to get my croquet on while sipping sangria.

]]> Real Tomatoes tag:www.chezbeau.com,2007://1.4 2007-03-12T00:19:48Z 2007-03-12T00:54:28Z Scored some beautiful and tasty tomatoes at the Ferry Building farmers market on Saturday after a bike ride to Marin. When you find tomatoes sold with dirt on them… you know they’re gonna be good.... Beau Smith http://beausmith.com Scored some beautiful and tasty tomatoes at the Ferry Building farmers market on Saturday after a bike ride to Marin. When you find tomatoes sold with dirt on them… you know they’re gonna be good. Farmers Market Tomatoes

]]> Topped them and a few cukes with some fresh grated Romano and fresh ground pepper for a tasty brunch. Tomato and Cucumber w/ Romano and Black Pepper

I can’t wait till my parent’s garden is overflowing with tomatoes this summer. Until then I’ll get my freshies straight from the SF farmers markets and other Bay Area farmers markets.

San Francisco Farmers Markets

  • Ferry Plaza Farmers Market - www.cuesa.org
    Ferry Building on The Embarcadero
    Year Round: Saturdays: 8am - 2pm & Tuesdays: 10am - 2pm
    Seasonally: Thursdays: 4pm - 8pm & Sunday : 10am - 2pm

  • UN Plaza
    Hyde and Market Streets
    Wednesdays and Sundays 8AM-5PM

  • Alemany Farmers’ Market
    100 Alemany Blvd. near Highway 101
    Saturdays, 6AM-6PM

Via sanfrancisco.about.com & www.sallys-place.com

]]> Food! tag:www.chezbeau.com,2007://1.1 2007-03-02T09:04:32Z 2007-03-02T09:33:17Z Ever since I was a pudgy little kid, I’ve always loved food… but I’ve never written about it. I hope that writing about a passion of mine using MT (another passion of mine) will allow me to learn more about... Beau Smith http://beausmith.com Ever since I was a pudgy little kid, I’ve always loved food… but I’ve never written about it. I hope that writing about a passion of mine using MT (another passion of mine) will allow me to learn more about both passions.

I love learning new preparation techniques, dispelling culinary myths, learning the how and why (read “chemistry”[1]) of food, discovering the history of various edibles, and other various tidbits TBD. =)

But I’m no expert… so let me know what you think, share you knowledge, and tell me I’m a liar!

Here we go!

[1]: Ha! Just remembered that the worst grade I ever got in school was in chemistry =P

]]>