Pier W – Eating On The Lake

It so happens to be my parents-in-law’s 40th anniversary, and so we (my parents-in-law, my sister-in-law, my parents, my wife and I) went for a romantic dinner at Pier W, a gorgeous restaurant jutting out over lake Erie with three sides of glass walls. Gorgeous at night, with downtown Cleveland glowing in the distance, perfect for groups and romantic tete-a-tetes.

And I should mention at this point that all pictures in this post minus one (can you spot the bad one?) are courtesy of my sister-in-law, who both owns a camera I lust after and knows how to use it, unlike me.

The decor was a nice modern mix in whites and blues with some fish art and a neon bar, which looked all the better once the sun had gone down. Pier W has won many an award, most recently “Best of Cleveland 2012 / Best Restaurant for Romance & Best Seafood from Scene Magazine”. And it deserved it. Courteous, attentive service, a great atmosphere not too hushed to be afraid to laugh and not too boisterous to feel like you are not private with those at your table, and wonderful dishes.

We started off with calamaris and crab cakes, and let me tell you, the crab cakes just about melted on your tongue. Some of the best I’ve ever had, and everyone at our table was delighted. At this point in time my father-in-law presented my mother-in-law with a diamond pendant, there were many toasts and lots of love. Aww.

I should also mention that my mother-in-law is one of the biggest baseball fans I know, and since she was born and bred in Massachusetts, the Red Sox are everywhere. I learned about baseball (don’t laugh, we don’t have it in Germany and my only contact were those horrible Charlie Sheen movies!) watching the 2004 “breaking of the Curse” on DVD. I am, I profess, a Red Sox fan, spiting the Cleveland Indians a little. Now, you may or may not know that Johnny Damon broke the collective Red Sox heart when he left the Sox after the Curse was broken and went to the *GASP* Yankees of all places. My mother-in-law’s heart broke along with that of my sister-in-law. Many years later, Johnny Damon joined the Cleveland Indians, just a few weeks ago. Guess who sat down at the table next to ours? Yes. The only way to make the night more perfect would have been a big sparkly bow on his faux-hawk.

The night degraded in averted stares, fake posing of the anniversary couple so we could snap some pictures (we are pretty sure he was on to us), swooning giggles and my sister-in-law “calling dibs”. Excellent. The food distracted us only a little.

My sister-in-law had crab-stuffed shrimp on mashed potatoes with asparagus. I tried a shrimp, pretty delicious!

In my family, the running joke is that my mother is out to drive ducks into extinction when at a restaurant. If this is true, my wife’s aspiration must be similar in regard to salmon. Behold, cedar-planked salmon. Served with a side of rosemary potatoes and asparagus. You know you are jealous.

And yes, I may be driving tuna into extinction. Gorgeous ahi tuna, seared just a tad, with a miso reduction, pea-shoot spring rolls and glutinous rice. A dream on a plate. Also, our waitress squealed in delight when I ordered my tuna rare and praised me for “knowing how to eat tuna”. My father, who taught me everything, smiled on proudly.

For the finishing coup, we ordered a warm chocolate truffle cake with vanilla bean ice cream and salted caramel sauce. The restaurant added an adorable little congratulatory chocolate banner, and we were all somewhere 5 feat above the ground in ecstasy.

The bottom line? If 50 bucks per head without wine do not scare you, this is the perfect place for a romantic seafood dinner (and they do have steaks, too). Plus, you might just meet your baseball heartthrob! Pier W is definitely worth a visit.

P.S.: I’ll be back in a week, my commencement is on Sunday, and my parents are whisking my doctoral self away to Niagara Falls for a week.

Do you have a favorite romantic restaurant? Ever run into celebrities?

Posted in Restaurant Reviews & Eating Out | Tagged , , , , , , | 23 Comments

Mung Bean Cakes For The Dragon Boat Festival

I already wrote about zong zi, the special dumplings made for the Dragon Boat Festival in China. Little cakes like these are popular for several holidays, including the Lunar New Year, and since I am just a tad addicted to mung beans and confections made from them, I was delighted to find these little treats in the bakery right next door to our hotel in Chengdu, Sichuan province. I bough one. Then another one. Then I argued I should sample all available fillings. Then I went back for seconds. Ahem.

Behold exhibit A. “Mung Bean CAKE – Super for people who has exquisite taste and enjoy the finestthings in life.” The flavor of the filling is indicated by the sticker in the top right corner, and the first one I tried was osmanthus, a popular tea flavor. I was hooked.

Buttery soft, melty mung bean dough on the outside, creamy flavorful center. You know I had no chance of resisting.

Next was hawthorne flavored filling. Not too bad, though I preferred osmanthus. Ah, the gorgeous pattern and perfect two-bite snack-size.

This one remained a mystery – not sure what the filling was, but it was delicious. Anyone that can help me out?

And my absolute favorite. Rich chocolate. Heaven in a little plastic wrapper! I may or may not have indulged in several of these.

So! If ever in Chengdu try to find the bakery next door to the Garden City Hotel and get your fingers onto these, your palate will thank you!

Have you had mung bean cakes or other sweets made with mung beans? Any secret bakery tips you’ve discovered on vacation?

Posted in China, Holidays, Wednesdays - Travel Log | Tagged , , , , , , , , , , | 26 Comments

Yellowfin Tuna Carpaccio And Arugula Salad

It’s time for another recipe from my sustainable seafood cooking class experience! After king salmon, it’s time for tuna, which is probably my favorite fish ever. Yellowfin tuna, or ahi, is a more responsible variety to chose than bluefin, which is severely overfished. Speaking of tidbits I learned in class, did you know that the really red color of tuna simply is a sign that the filets were gassed to preserve the blood line color? I wasn’t too happy to hear it, either.

Ingredients:
-
8 ounces fresh sashimi-grade yellowfin tuna loin (since this carpaccio is very rare, you want to use really good quality fish)
- 1/4 tsp sea salt
- 1 tbsp fresh coarsely ground black pepper
- 2 tbsp canola oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 cup extra-virgin olive oil
- salt and pepper to taste
- 2 cups arugula
- 2 tbsp diced shallots
- 1tbsp capers
- crackers (e.g. sesame crisps)

Steps:
1.
Sprinkle tuna with salt. Grind pepper and spread on a plate, then roll the tuna in the pepper to coat evenly.

2. Heat a small non-stick pan over high heat with the canola oil (did you know that olive oil has a smoking point of 290F, which is too low to sear? If you sue olive oil for searing you’re just adding gasoline to your food!), then sear the tuna at 360F on 4 sides for 10 to 20 seconds (should still be very rare inside).

3. Remove tuna from pan and let cool. Freeze for ~ 1 hour. Meanwhile cut arugula into strips. Whisk together lemon juice and zest, then slowly ad the oil while whisking vigorously to emulsify. Add salt and pepper to taste and stir in shallots.

4. Remove tuna from freezer and cut into very thin slices using a very sharp knife. Serve on crackers with arugula tossed in the dressing and topped with capers.

Posted in Recipes | Tagged , , , , | 32 Comments

Spinach, Tofu and Sun-Dried Tomato Stir Fry

This weekend we moved. Why? Long story short, our landlords had promised us a 3 months extension on our lease, then pretended no such thing was ever said. So we had to move, and move within 3 weeks of this awesome revelation and were very lucky to find a (much more gorgeous, and much bigger) apartment that is essentially the second floor of a house. Best of all, rent is month to month, which is perfect in our current situation of not being certain when we’ll leave Cleveland later in the year.

So Saturday morning, my wife, me and a group of wonderful friends rented a moving truck and in 4 hours, moved our entire apartment. After another 4 or so hours of unpacking the necessities, I managed to destroy only one electronic item and we relaxed together. Sunday was spent scrubbing the old apartment (if grudgingly) and having a party involving our bathtub, all of our pots and pans, a tub of Barkeeper’s Friend and very, very sore arms. Then we unpacked some more.

I’m hoping tonight we’ll finish decorating and unpacking (just in time for our families to arrive on Wednesdays) and we would never, ever had done this without our friends. Here’s to wonderful people.

Anyways. My new kitchen is so much more awesome than the old one, and I can’t wait to cook the life out of it!

Ingredients:
- 1 package frozen spinach (because your arms are jell-o and you are bone-tired after moving)
- 1 cup firm light tofu
- 1/3 cup sun dried tomatoes
- 1 sprig rosemary
- 1 tbsp fresh basil leaves
- 1 clove garlic
- salt and pepper to taste

Steps:

1. Thaw spinach according to instructions. Spray a pan and heat over medium heat.

2. Dice garlic and brown in pan.Meanwhile cube tofu into 1/4 inch cubes.

3. Stir in spinach, herbs, sun dried tomatoes and spices and cook for about 5 minutes.

Posted in Mondays - Healthy Foody Eats Locally, Recipes | Tagged , , , , , , | 27 Comments

Guest Post Thursday – Gluten-Free Chocolate Brownies With Claire Of The Realistic Nutritionist

Today is pretty special – Claire from the fantabulous  The Realistic Nutritionist is here as a guest poster! Who doesn’t adore and admire her mouthwatering recipes that always manage to be on the healthy side? I may or may not be a little star-struck ;)
Hi friends and fans of Healthy Foodie Travels, it’s Claire, The Realistic Nutritionist, here! I want to thank Kiri for hosting me here and I’m SO excited about this recipe I have to share with y’all! Not only is it delicious, it’s super healthy, low-fat and completely gluten-free, which is perfect for a girl like me whose trying to lose those last few pounds [without much avail].
I know what you’re thinking, how the HELL are these gluten-free? They look so rich, so moist, so thick and chocolately. And guess what? They are all those things AND STILL gluten-free. Amazing, right? Now, the secret to these gluten-free masterpieces doesn’t lie in expensive flours or weird things like xantham gum. It’s actually in something you can pick up for less than a buck.
BLACK BEANS! After the success of my black bean Valentine’s Day cake, I knew I had to use them again in another dessert. The thing that’s amazing about these brownies (and that cake) is you don’t taste beans. At all. Not even a little after taste. All you taste is rich and sweet chocolate. It’s incredible how you can make something that normally contains cups of flour without any and not compromise taste or texture.

Now, they aren’t exactly like regular brownies, though. You don’t get that crusty top and they aren’t as fudgey. But really? That’s the only difference! The taste is the exact same and they are even smoother than a regular brownie. Honestly guys, I might only make these going froward.
I know, bold statement. But seriously. Take the test and make these. I promise they’ll make you a black bean dessert believer. And if not? I’ll take them off your hands, gladly :)
Recipe adapted from All Recipes.
Gluten-free Chocolate Brownies
Yields about 12 brownies
Prep time: >10  minutes
Cook time: 28 minutes
Ingredients:
  • 3 brown eggs
  • 3 tablespoons canola oil (can also use vegetable)
  • 15 ounces of black beans, rinsed and drained
  • 1/4 cup unsweetened cocoa powder
  • Dash of salt
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup chopped walnuts
  • 1/3 cup gluten-free semisweet chocolate chips
Directions:
  1. Preheat oven to 350 degrees F. Grease an 8 x 8 baking dish with nonstick cooking spray.
  2. In a large blender, add black beans, eggs and canola oil. Blend on high until mixture is smooth. Pour mixture out of the blender and into a large mixing bowl. Add cocoa powder, sugars, vanilla, salt, walnuts and chocolate chips. Stir well. Pour mixture into the prepared baking dish.
  3. Bake for 22 – 28 minutes, or until the edges start to come in and top is a little dry.
Nutritional information per brownie:
Calories: 116
Fat: 5.4 grams
Carbohydrates: 17.3 grams
Fiber: 2 grams
Protein: 2.75 grams
Weight Watchers Points Plus Points: 3

*looks up from frantically opening black bean cans* … ahem. Yes. Thank you Caire! This looks amazing, and I am fairly certain not one of my readers can resist :)

I want to try and have guest posts here on a fairly regular basis, since I have enjoyed guest posting for other blogs and think it’s a great way to find new blogs and/or readers. If you would like to guest post here, please email me at healthyfoodietravels@gmail.com!

Posted in Recipes, Thursdays - Guest Post | Tagged , , , , , , | 41 Comments

Ginger And Soy Mahi Mahi On Bok Choy

Fish is one of my favorite proteins – quick to cook, adaptable, delicious, low fat. Does it get any better? This is one of my standards for a quick fish dinner that you can whip up in no time, and I don’t have any time, lately, not even today on my birthday.

Ingredients:
- 2 4oz mahi mahi fillets
- 1 small head bok choy
- 2 tbsp soy sauce
- 2 tbsp dark rice vinegar
- 4 cloves garlic
- 1 tbsp fresh ginger root

Steps:
1.
Preheat oven to 325F. Bring water in a large pot to a boil. Meanwhile slice garlic cloves and chop ginger and spread on mahi mahi fillets.

2. Wrap fish in foil packets and bake for 15 minutes.

3. Meanwhile roughly chop bok choy and drop into boiling water. Boil for 3 to 5 minutes. Don’t over-boil!

4. Drain bok choy, then toss with soy sauce and vinegar and arrange on a plate. Top with fish fillets. Enjoy!

What is your favorite way to enjoy fish? And which fish do you love best?

Posted in Mondays - Healthy Foody Eats Locally, Recipes | Tagged , , , , , , , | 35 Comments

Toronto On A Budget

This last weekend in Toronto was pretty amazing – we went to TCAF, the Toronto Comic Arts Festival, where my wife was an exhibitor and sold her work. I got to be giddy and get books signed, hang out with friends, sell when my wife was attending panels, and have a generally awesome time. And eat, of course.

We set out in our friend Kevin‘s car along with Devin, one of the lovely apple peeler giving brothers, after work on Friday and made spectacular time to Toronto – 5.5 hours! We collapsed (in a king size bed and a cot, since our order for two queen beds didn’t come to pass), awoke way, way too early the next day to set up the table at TCAF and geek out happily. After an awesome first day, about 20 or so people made it to Hue’s Kitchen, a little place off Bloor Street, and gorged ourselves on an eclectic mix of Asian noodle soups and rice bowls as well as Indian wraps.

My wife can never, ever resist butter chicken. This particular version came wrapped in a  roti flatbread.

I had steamed brown rice with tamarind tofu – spicy, fragrant, delicious! The rice was a bit rubbery, but who cares about rice when the tofu is that amazing? Hue’s is our standard for TCAF each year!

They have a large smoothie menu, too, and while I haven’t tried their jackfruit smoothie, Devin’s avocado smoothie was excellent! Surprisingly sweet, and very, very creamy. All they add to their smoothies is fruit, ice, and sugar, but they are happy to hold the sugar if requested.

Sunday night before the nightly party (comic artists are wild people, I tell you. My poor scientist self conked out while they were laying it down on the dance floor like clockwork), we went to Real Thailand Restaurant, the winner of 2011 Best Thai in Toronto. Devin and I split asparagus and shiitake mushrooms in a spicy sauce (I forgot to write down the Thai name… but it’s number 103, of you should ever go there!), which was excellent. Perfect amount of spice with your lips on happy fire.

But the real stars were their desserts. I saw taro root, and I knew my mind was made up. Sticky rice and taro root wrapped in banana leaves – almost like zong zi, but flat and grilled, not steamed. Love at first bite.

Devin and my wife split fried bananas, and since having tasted Asian bananas, I think I’ve realized that this isn’t meant to be a sweet and mushy as it is here, because the Asian kind would stay firmer and turn a bit tart. This has kind of ruined fried bananas for me, now, which is a bit a sad.

Monday morning we walked to The Beguiling, the comic store in charge of TCAF, and back to the hotel (there was a lot of walking this weekend), and then set off back to Cleveland. Cosmic balance punished us for the smooth trip to Toronto with heavy traffic, but since I mostly slept through the trip, head lolling and all, I didn’t suffer too much. Breakfast before was awesome though: a whole wheat multi-grain bagel with avocado, goat cheese and olives. Highly recommended.

Bottom line? Good food, road tripping, awesome friends and comics – Toronto is awesome.

What are some of your favorite toad trip memories? Have you had goat cheese with avocado?

Posted in Canada, Restaurant Reviews & Eating Out, Wednesdays - Travel Log | Tagged , , , , , , , , | 24 Comments

Daikon – Japanese Radish & A Recipe

I’m leaving for Toronto tonight and won’t be back until Monday night, so forgive me my absence over the weekend. But for today, let’s look at daikon. Daikon is the Japanese name for Raphanus sativus, a large, white variety of radish, and literally means “large root”. It’s relatively mild in flavor for a radish and looks somewhat like a giant, white carrot. All parts of the plant are edible, but today I’ll deal with the root itself.

All you need to do is peel it, it’s great raw, but is often made into fried cakes in Japanese cuisine, or used freshly grated as a delicious condiment for teppanyaki. Now, in terms of nutrition, daikon is kind of amazing: 100g only pack 15 calories – that’s 6 calories per ounce! Quite a bargain when you’re looking for something filling. Plus you get 34% of your daily Vitamin C in just 100 grams! Definitely worth it.

So here’s a quick recipe that is not at all authentic, other than the use of grated daikon as a topping, but that’s tasty. And I used my foodie penpal spice mix!

Ingredients:
- 1/4 daikon
- 2 tilapia filets
- 2 tsp Asian spice mix (I used Chicago Spice House’s Argyle Street Mix, with black and white sesame seeds)
- 10 oz mushrooms

Steps:
1.
Cook mushrooms in a sprayed pan over medium high heat for about 15 minutes total.

2. Rub the tilapia in spice mix and cook in a sprayed pan over medium heat until done, flipping every two minutes or so. The length will depend on the thickness of your fillet.

3. Peel daikon and grate using a micrograter. You’ll get a watery, slightly chunky paste.

4. Serve mushrooms topped with daikon, and put some on your fish, too!

Posted in Fridays - First-time Food Experiences, Recipes | Tagged , , , , , , , , | 53 Comments

Guest Post Thursday – Sweet Chicken Rice Bowl With Monet From Anecdotes And Apple Cores

Today please welcome Monet from Anecdotes and Apple Cores as a guest poster. Monet is one of the sweetest and kindest people I know – her posts are always touching, thoughtful, and make my day a little brighter. Please visit her, you won’t regret it! Her writing always touches a chord and her baked goods are to die for. And now for a delicious dinner idea from Monet!

Hello! My name is Monet Moutrie, and I’m the baker/blogger behind Anecdotes and Apple Cores. I was honored when Kiri contacted me about doing a guest post for Healthy Foodie Travels. I’ve only started following this blog in the past year, but it has quickly become one of my favorites. Fresh foods, new flavors, and mouth-watering pictures make it a go-to destination each time I turn on my laptop. And after talking to Kiri? Well, I wasn’t surprised to find the same compassion and knowledge in our correspondence. Normally, I share baked treats with my readers, but since Kiri has inspired me with all these healthy meals, I thought I would add my own to an already fabulous collection. This Sweet Chicken Rice Bowl with a simple apple vinaigrette is an easy and flavorful meal. I made this after a long day of work, and with very little effort I had a delicious meal that both me and my husband enjoyed. Not only did it taste great, but it also gave us all the energy we needed for our Monday  night yoga class. I’m always drawn to recipes that taste great and then make me feel great too. This recipe is ripe for adaptation. If you’re tired of brown rice, swap quinoa. If you are a vegetarian, nix the chicken and add in tofu of edamame beans. And of course, these vegetables are only starting points. There are so many wonderful ways to make this bowl your own.


Sweet Chicken Rice Bowl
Servings: 4

1. Bring brown rice and 4 cups of water to a boil over medium high heat. Once the mixture begins to boil, cover and turn down to the lowest setting. Allow to simmer for 40-50 minutes, or until all the water has evaporated. Allow the rice to sit, covered, for an additional 15-20 minutes.

2. Meanwhile, make apple vinaigrette. Combine 1/4 cup natural applesauce with 1 TBSP dijon mustard, 1 teaspoon champagne vinegar, and 1/4 tsp salt. Whisk 1/3 cup of olive oil into mixture. Set aside.

3. In a small saucepan, heat 1 TBSP of olive oil. Add the minced garlic and sweet onion, and cook until soft, about 5 minutes. Add finely diced sweet potato to pan, cover, and cook until tender, about 7 minutes. Add thinly sliced zucchini and cook for an additional 1-2 minutes.

4. In a large mixing bowl, stir together the cooked chicken, the onion-sweet potato mixture, and the sweet cherry tomatoes. Sprinkle the goat cheese on top. Add the cooked brown rice and garden fresh parsley. Cover with a generous 1/2 cup of vinaigrette. Stir to combine.

Ingredients

2 cups brown rice
1 lb of chicken breast, grilled and diced (rotisserie chicken works great!)
1 sweet potato, diced
1 sweet bulb onion, sliced thin
1 zucchini
1 garlic clove, diced
1 8 oz carton of sweet cherry tomatoes
4 oz goat cheese
Garden fresh parsley, chopped

Apple Vinaigrette:
1/4 cup natural applesauce
1/3 cup olive oil
1 TBSP Dijon mustard
1 tsp champagne vinegar
1/4 tsp salt

Doesn’t this look fantastic? I really want to try it with bulgur, or maybe even try quinoa for the first time! Thank you, Monet, for being as wonderful as ever.

I want to try and have guest posts here on a fairly regular basis, since I have enjoyed guest posting for other blogs and think it’s a great way to find new blogs and/or readers. If you would like to guest post here, please email me at healthyfoodietravels@gmail.com!

Posted in Recipes, Thursdays - Guest Post | Tagged , , , , , | 26 Comments

Che chuoi – Vietnamese Banana, Tapioca And Coconut Pudding

You may be noticing that I’m really, really trying to sell you che, Vietnamese “sweet soup” or “pudding”. That’s because it is fantastic. Trust me. It may not always look pretty, but it is heaven in a bowl. Che is always coconut milk based, and can come with anything from azuki beans to tapioca pearls.

Today, you’re in for a special treat, che chuoi, sweet pudding made with bananas. My Vietnamese coworker to whom I owe all my che found Vietnamese bananas for the first time in 13 years over here in the United States, so she went on a che chuoi rampage and has been supplying me with the goodies. Delicious! I think this is my favorite che yet, since Vietnamese bananas become just a little tart upon cooking, unlike the bananas we’re used to over here. You could probably also make this with regular bananas, but I really love this tarter version.

Ingredients:
- 26 oz unsweetened coconut milk
- 1/2 cup sugar
- 1/2 cup cooked pearl tapioca
- 4 small Vietnamese bananas (or 2 large American bananas)
- fresh crushed peanuts to top (optional)
- 2 oz unsweetened coconut milk
- flour

Steps:
1.
Bring coconut milk to a boil in a pot and stir in tapioca pearls and sugar.

2. Reduce heat to medium and cook for 5 to 10 minutes, stirring constantly.

3. Cut bananas into quarters (eights if using American ones) and stir them into the milk mixture. Turn off heat and let rest covered for 15 minutes.

4. Meanwhile bring 2 oz of milk to a boil, reduce to a simmer and thicken with flour until you get a thick sauce.

4. Serve che chilled, topped with sauce and with peanuts if desired.

Do you have a killer recipe that tends to scare people off by its looks? Have you ever had Asian bananas?

Posted in Recipes, Wednesdays - Travel Log | Tagged , , , , , , , , , | 34 Comments