A Much Needed Break

So, uh, maybe you've noticed that I've been absent over here. Well, it feels like longer to me because I'm used to blogging more. Anyway, maybe you've been too busy to notice. I hope that's true. Summer should be busy--in a good, lazy sort of way. Like, "I'm too busy to blog because I'd rather play with my kids at the park, or make homemade ice cream, or garden. Or watch trashy daytime TV." The last one doesn't apply to me unless you count Marvin the Tap Dancing Horse or Pecola.

I'm going to be back soon. I just got burned out with blogging and all the other time drains I amuse myself with during the day. The laundry has never been so caught up! The dishes are washed and put away! I've even crafted a bit!

Like I said, I'll be back soon. Just thought I'd let you know.

Happy Friday to one and all!

New Contributor at Make and Takes

I have awesome news! Marie from Make and Takes asked me if I would be a regular contributor on her website. Of course, I was totally flattered and didn't hesitate to say yes.


(click on image for recipe)

My first post, a step-by-step recipe for making Simmered Tomatillo-Serrano Chile Sauce, is up. Head on over to check it out.

Teriyaki Tofu and Peanut Noodles

I'm trying to do more meatless/vegetarian meals.

It took a very long time for me to get up the courage to eat tofu. It looks strange. It has a distinct texture...right? And it is practically flavorless.

Aha! That's why it's awesome. You can make it taste like anything you want it to. And if you can get past the texture thing (clearly I have issues with certain textures), then you'll be set.

I'm still sort of new to tofu. We've started small and we'll work our way up.

Tofu really needs to be in a flavorful dish because it is bland on its own. We like to marinate it. A quick saute in some hot oil in a skillet and you're good. My kids even eat tofu this way.

Make sure to buy "firm" or "extra firm" tofu for this recipe. Silken or soft tofu is more for smoothies and pureed soups. You want to be able to cut the tofu into squares or slices and have it hold its shape.



Teriyaki Tofu

One 19 oz. package FIRM tofu in water
1/2 cup or so homemade or store bought Teriyaki sauce (recipe below)
a few teaspoons of canola or grapeseed oil

Remove tofu from the package and drain. Place the tofu between layers of paper towels on a plate, and place a heavy pan on top. Let sit for about 30 minutes. Remove tofu and cut into slices or cubes. Drizzle with a bit of the teriyaki sauce. Let marinate for about 15 minutes.

Heat a skillet over medium-high heat. Add a little oil. Cook the tofu on each side until golden brown, turning if necessary so they don't burn.

Serve warm.

Polynesian-Style Teriyaki Sauce

1 cup Polynesian soy sauce (regular soy will work, too)
1 cup white sugar
1 cup water
fresh ginger and garlic, minced (to your taste)

Mix well to dissolve sugar. Use as a condiment or as a marinade for chicken, beef, or pork.

We like to make this sauce and keep it in the fridge so it's ready at a moment's notice.




Peanut Noodles with Veggies

8 oz. linguine, cooked and hot (don't use too much salt in the water)
1/2 cup creamy or chunky peanut butter
1/3 cup reserved pasta water (more or less to thin out the sauce)
1-2 Tbsp. brown sugar
1-2 Tbsp. soy sauce
1/4-1/2 tsp. sambal oelek (go easy this stuff is hot)
1 tsp. fresh ginger (can use 1/2 tsp. ground ginger)
1/2 cup shredded carrots (buy these from the salad section at the store)
1 red pepper, thinly sliced
2-3 green onions, thinly sliced, white and tender green parts only
cilantro, for garnish

Whisk together the peanut butter, brown sugar, soy sauce, sambal oelek, and ginger. Add the water a little at a time until the sauce reaches desired consistency. Pour over the noodles and toss to coat. Add the veggies and toss again. Garnish and serve. Makes enough for 4-6 people as a side dish.

Creamy Peach Tart

I'm looking forward to August and when the heavenly local peaches magically appear by the bushel in roadside stands. I can taste and smell them if I close my eyes. Until then, I will settle for the early peaches that are available now.



There's always been something enigmatic about peaches.

When I was a little girl, I remember peaches fresh from the tree in my grandparents' back yard. We'd take great care to look for any worms before eating any. My grandmother kept a small paring knife on the windowsill above the kitchen sink. She used that knife to slice bananas and strawberries for her cereal each morning, as well as to peel and slice up fresh peaches for us.

She and my mother would bottle peaches and we'd enjoy them all year long. Sometimes my job was to sort out the new tops for the bottles. I loved to hear the big black pot boiling away on the stove. Each bottle top was tested to make sure it was properly sealed. The kitchen would always feel sticky for a few days afterward.



There is nothing like a fresh, juicy peach off the tree. (It's been a long time since I've had one.) But I also have a fondness for bottled peaches.

Awhile back , I had this great idea (or so I thought) for creating a new-ish flavor of peach cheesecake ice cream. As with most of my experiments...it was not quite there, if you know what I mean. Just a bit off. It didn't freeze when I churned it in my Cuisinart. It didn't get particularly hard when I put it in the freezer. I thought about tossing it.


(white peaches and nectarines from last summer)

We ate sampled my concoction by the spoonful before I decided what to do with it--add a few eggs, throw it into a prebaked tart shell, bake at 350...perfection.



The name for this tart is sort of bland, but the tart isn't. My husband asked me to place a gold star next to this recipe because he loves it so much. (I'll practically do anything for a gold star from anyone!)

It is a good tart. I will make it again. And again. And even a few more times after that. It would be even better with a nut crust. Yes...I think I'll do that next time around.

Creamy Peach Tart

1 recipe sweet tart dough

8 oz. fresh or frozen peaches (about 2 cups sliced)
1/4 cup water
1 (14 oz) can sweetened condensed milk
4 oz. cream cheese (full fat or 1/3 less is fine)
2 large eggs
1 tsp. vanilla extract
1/4 to 1/2 tsp. almond extract (if you like it add more!)

Place the peaches and water in a small saucepan. Heat over medium heat and cook until the peaches are soft. (You won't need to do this is the peaches are fresh and ripe.)

Puree the peaches and water in a blender until very smooth. Set aside and let cool to room temperature.

Beat the cream cheese with an electric mixer. Slowly add the condensed milk with the mixer running on low. Add the eggs one at a time. Add the extracts. Beat until smooth. Add the peach puree.

Pour into the baked crust. Bake at 350 degrees for about 20 minutes. The tart will be set, but still a big jiggly. It will continue to set up out of the oven, so don't overbake it or it will curdle.

Let cool in a wire rack. Chill for several hours until ready to serve.

Local Stuff: Review of Spark Restaurant Lounge in Provo

-THE SCENE-

Spark Restaurant+Lounge in Provo.

-TABLEMATES-

Carina (aka The Jet Set)
Lisa V. Clark (as herself)
Whitney (The Rookie Cookie)
Ashley (photographer extraordinaire)
Fred (my muse and husband)
Me (yes, I was there, too!)

-THE MENU-

Shrimp Roll: jicama | cilantro | sushi rice | tomato jalapeno salsa | guajillo puree

Cheese & Meat Assortment: Manchego, Shepherd's Chevre, Beehive Cheese Co. smoked promontory cheddar with fruit, Criminelli salamis (cacciatore, sopresatta, casalingo), membrillo (quince paste)

BLT Salad: Boston Bibb lettuce | heirloom tomatoes | cherry heartwood smoked bacon | blue cheese dressing

Pan-Roasted Filet Mignon: potato galette | Roquefort | red wine demi-glace | sauteed spinach

Basil Crusted Wild Alaskan Halibut: Parmesan gnocchi | heirloom tomatoes | sweet peas | tomato consomme

intermezzo: passion fruit sorbet

banana strudel: house-made mango ice cream | strawberry coulis | mango coconut foam

panna cotta: vanilla panna cotta | kiwi pearls
____________________________________________

Blake Ballard, the owner of Spark Restaurant+Lounge invited local bloggers to a dinner held at his restaurant to give us a sampling of what Spark has to offer.

I was excited when I received his invitation because I've been wanting to go to Spark for a very long time. Even before I moved to Utah, I'd been wanting to give it a try. There is nothing else like it in Provo. (Except for a handful of really good restaurants, Provo and the surrounding areas are high on the fast food and chain restaurants.)

Here's a run-down of what you can expect at Spark--

*ultra hip, modern atmosphere reminiscent of the big city
*fun, inventive non-alcoholic "mocktails" and unique bottled sodas
*fantastic food created with care by Chef Lauro Romero (who is also a very nice guy)
*later-than-usual hours (Spark is open Mon. until 10 pm, Tues.-Thurs. until midnight, and Fri-Sat. until 1 am.)
____________________________________________________

Here's a run-down of the night:



My muse, Fred, dressed in a fancy French-cuffed shirt from England and pinstriped linen jacket, came with me.

The waitress told us to order as many drinks as we'd like. (Don't have to ask me twice!)



Spark is an alcohol-free establishment--love it or hate it.

This doesn't bother me because I am a teetotaler myself. I happen to really get into the "mocktail" thing--not because they are trying to be something they are not, but because I like fun drinks. Even if you do drink, I think you'll like their beverage menu.



We started out with the Lycheetini (lychees+seltzer) and the Bellini (a white peach puree+seltzer). We loved the floral infused lychee drink a lot. The Bellini was a little sweet, but I still really liked it.



Carina knew instantly that she wanted to start with a Mango Mojito. (I ended the night with one. Very good.)



Then came the appetizers--shrimp rolls with cilantro, sushi rice, fresh tomato salsa, and guajillo sauce.



They were pretty darn tasty. Would have been even better with a bit more heat (spice).



(That's Lisa helping herself to a shrimp roll.)




When they brought out the cheese plate....oh....we were all very excited.

There were three kinds of salami from Creminell Fine Meats (available locally at Caputo's, Liberty Heights Fresh, and Emigration Market), Manchego, membrillo (quince paste), Shepherd's goat cheese (my very favorite local goat cheese), and smoked cheddar from Beehive Cheese Co., pistachios, and strawberry slices.

The quote of the night from my husband--

"If I had a blog it would be about cheese plates."

Lisa replied, "And I would read that blog."



Whitney ordered the whimsical Shirley Temple topped with cotton candy. It was a favorite drink of many of the bloggers.



I was curious about the Blueberry Pop from Capt'n Eli's of Maine. It was pretty sweet, but by the time I drank half of the bottle, I was a fan.

I didn't get a good photo of my very favorite drink, the Pomegron. Picture pomegranate puree, fresh tarragon, lime wedges, and seltzer.

If you like funky, you'll like the Pomegron. The waitress said people either love it or hate it. I loved it so much I'm going to start making my own at home. (And I bought ingredients at the store so I can.)



Next came our BLT Salad--Boston lettuce, tomato, smoked bacon, and blue cheese dressing. Not too fancy or special, but good.

Me: Lisa, do you like salads with bacon?



Carina then ordered a Ramune soda from Japan. (One of my favorites.) The bottle is sealed with a marble in the top that you push down. Very fun for kids and adults--you can sometimes buy them in Asian markets.



After the salad we were treated to the pan-seared filet mignon. It was perfection. The steak rested upon sauteed spinach and a very thin potato galette. And then there was the red wine demi-glace...which I love, love, loved.

(I also love that the restaurant doesn't serve alcoholic bevs but uses wine in the entrees. Just like the way we cook at home.)



I was very full, but then came the halibut encrusted with basil. And fresh Parm gnocchi that had been crisped up in butter. I wish I had a better picture. Everything was right with this dish. Everything. Probably the best fish I've had in a very long time.



To cleanse our palates, we were served a tangy passion fruit sorbet. I could have called that dessert and been fine.



But no...there were still two desserts that followed.



Banana strudel (not my favorite, but good) served with mango ice cream, strawberry coulis and mango-coconut foam. (I'd been waiting to try the foam. I totally loved it.) We sort of thought there was too much going on in this dessert. I did like the tartness of the coulis with the sweetness of the ice cream. The foam added a cool texture component. Everyone else loved the banana strudel. (I just have a thing against warm bananas.)

Don't worry though. The wait staff brought us out our final course and all was well in the world.



Panna cotta topped with kiwi pearls.

Fred: This is better than yours, Lindsey.
Me: I know! How do they make the pearls?
Carina: It's probably tapioca.

Lisa, the Queen of Facial Expressions:



Me: Lisa, you're thinking "Hmm...what is that?"



Me: And now you're wondering "Are they frog eggs?"

The waitress told us that indeed the pearls are made from tapioca. I need to know how to make those. They were so fun to eat.



The lovely ladies at our table. (Whitney in red, Lisa in white, Carina in black, and Ashley with the lovely, flowing blonde locks.)

_____________________________________________

-BOTTOM LINE-

I say:

Spark has a lot going for it. The food is amazing. I love that the menu is created from seasonal and local foods. (Chef Romero says he changes it every couple of months.)

I loved the drinks. It's fun to have a change from the normal soda fountain and flavored lemonade options. (They do have those, too.)

Spark isn't, however, my scene. It's definitely more for a younger, hip crowd. It probably goes without saying, but you definitely want to leave the kids with grandma. This place is not for the kiddies.

I'd go back for a girls night out. It's definitely has some of the best food in Provo--nay, Utah County.

He says, and I quote:

"I thought the place was a bit pretentious. I would love to take the food and have it in a more elegant atmosphere. I was very impressed with the food. There was a lot of care that went into the food and making it as elegant as possible.

The chef is such a nice guy. I like fancy, but I'm not into hip stuff, I'm into real. The food is the only reason to go. (I'm not a food critic or a food blogger.) I enjoy good food, eating out and good company. I don't need the drinks. This restaurant is sort of having an identity crisis."

There you have it. From the muse's mouth. I kind of agree. (But I still loved the drinks.)


Don't forget to print out your voucher and head over and enjoy some good clean, alcohol-free fun and some fantastic food.




Prices:
Specialty drinks ($3 - $4.50)
Appetizers ($5 - $10)
Salads ($8 - $11)
Entrees ($14 - 20)
Desserts ($6 - $7)

Spark Restaurant Lounge
86 N University Ave.
Provo, UT
801.701.6780

*Reservations highly recommended*

You can also keep track of Spark by following them on Twitter, Facebook, or checking out the Spark blog.

{p.s. Forgive the crappy, blurry pictures. I'm just glad I was able to actually download them.}