Does this sound like jet lag to you?

I can’t fall asleep at the right time and, once I do, I’m awakened for no apparent reason. My timing is all thrown off. I am lonely and in unfamiliar territory. I’m trying to figure out how to make international calls so that I can talk to a loved one. I keep doing quick calculations to figure out what time it is halfway around the world.

Somehow, my husband has given me his jet lag! I didn’t even know that was possible. He’s in Japan right now and I’m not. I’m still in San Diego, but I stay up like an insomniac because I’m not used to sleeping alone in our bed. I’m woken up two hours before the normal time because that’s the only time he can call me.

Besides the fact that my schedule is thrown off, the biggest problem is that I’m envious beyond rationality. When I figured out how to dial his hotel room in Tokyo and I heard the operator speaking in Japanese, her words ending in the familiar word, “Gozaimas,” I felt like hopping on the next plane to Asia.

And this does relate to food… when I heard that he was headed to Japan on business, I pulled out all the stops to try and get him to take me along with him. I even surprised him with his very-favorite “Daniel Cookies,” a family recipe so treasured that I don’t think I’ll ever be allowed to share it here. But alas, the cookies failed to work their magic and it became obvious that a second trip to Japan in 2005 wasn’t meant to be for me. I’m a teacher and the school year just began, so it’s not like I could have left anyway.

But that doesn’t mean I’m not jealous.

Daniel calls and tells me how his hosts took him to eat Shabu Shabu on the first night. The next night, after his big presentation, they went to a three-hour meal where the sashimi and chicken skewers and other delectables just kept pouring out the kitchen, along with beers and sake and plum wine. He ate all different types of sashimi - flounder, bonito, sweet baby shrimp, scallop, squid & octopus. His favorite dish was a very lightly fried toro. Last night, hishosts took him to Akihabara, Tokyo Tower, and izakaya for dinner. Izakaya is a Japanese-style bar with small plates of cheap food that perfectly suits a night of drinking.

I can’t handle many more days of this – hearing about the amazing Japanese food I’m missing out on.

But really, I’m happy for him. Right?

Thanks again to Catherine of Food Musings for tagging me for the Basic Juice food and wine meme. Also, thanks to Beau for allowing me to report on a marini-related meal, rather than wine. I feel honored and I’m so excited to participate in my first meme – even though I’ll admit that I barely understand what the word means!

So basically, the topic for my meme contribution is… The Best Martini-Enhanced Meal I’ve Eaten in the Last 30 Days.

One of the best meals of my life, much less in the last month, was at Todd English’s restaurant at the Bellagio in Las Vegas. It’s called Olives and it is crazy-good.

It was our second night in Vegas, and we’d already enjoyed our traditional first night meal at Nobu the day before. So we didn’t expect to indulge in another top-notch meal. Little did I know, when we casually strolled into Olives on a whim, that I would later be hard-pressed to decide which meal impressed me more. The two meals – Asian fusion and Mediterranean-inspired cuisine – could not be more different. But both meals blew our minds and complicated our lives because now we can’t go to Vegas without eating at these restaurants, which limits our ability to try new places. Oh the troubles we have! Don’t you feel sorry for us?

The reason our evening at Olives stands out most in my mind is that my husband Daniel stumbled upon the best martini he’s ever had. I’m not much of a classic martini drinker, so in my mind I didn’t really see what could make one superior to another. But when Daniel tried one sip of his dirty martini garnished with green olives hand-stuffed with heaping blue cheese, I looked at his face and I knew he was having a special moment with this cocktail. The bartender there takes his cocktails seriously. He’s won awards for many of his creative concoctions. His classic martini is made with gin only, no vermouth. The drink set the stage for a fabulous meal

Anyway… here’s what we got at Olives:

Olives’ House Bread with Green and Black Olive Tapenades – Tart and buttery, then spread on olive-oily focaccia. Wow.

Greek Flatbread - Whipped hummus, tomatoes, cucumbers, oregano vinaigrette feta cheese, marinated olives - A simple concept, expertly done.

Me: Butternut Squash Tortelli - Brown butter, sage, parmesan cheese hand-wrapped in large homemade sheets of pasta– One of the most unique , rich, and indulgent entrees I’ve ever had, this dish inspired me to buy a Todd English cookbook and try my hand making these at home. I’ll have to report on that adventure another day!

Daniel: “Best Scallops He’s Ever Had” – I don’t know the official name because it’s not on the web site, but they were cooked to ideal tenderness with a tad bit of crispiness on the outside. Perfect…

Dessert: Homemade cookies and ice cream - Simple and homey, the perfect finish to an exquisite meal we’ll never forget.

If you appreciate a good martini and enjoy well-done cuisine, give Olives a try. We walked in around 9 p.m. on a slow Vegas weekend without reservations and got a great table. Next time, I’d like to reserve a table on the patio, which overlooks the expansive Bellagio lake and fountain show. That’s the only thing I could think of that would make it a more memorable meal.

And to complete my meme responsibilities, I’d like to tag… Michele from Oswego Tea and Robyn from The Girl Who Ate Everything.

Special thanks to Catherine of Food Musings for the food meme tag. I hope there aren’t any rules about a 1-day turnaround after you’ve been tagged, because I’ll need a day or two to do this right.

But until then…

I hope you all have enjoyed the Italian recipes I have shared from my cooking class at Voila! in Del Mar. Today I have for you the last entrée that I watched chef Nadia Frigeri prepare. Over the last year or two, I’ve been easing into a more meat-oriented lifestyle, so I’m not a meatball expert by any means. But I couldn’t resist these perfectly-prepared little morsels and I’m so glad I tried them. The meatballs were juicy and tender, and the Merlot sauce was a fresh and fruity change from the typical red sauce that you imagine when you think of meatballs.

Three-Meat Meatballs with Merlot Wine Sauce
(Polpettine Al Vino Rosso)
Courtesy of Nadia Frigeri
Serves 6 to 8

½ pound ground veal (or chicken or turkey)
½ pound lean ground beef
½ pound ground pork
1 egg
2-3 slices of bread, soaked in milked and squeezed dry
1 T fresh chopped thyme
2 T chopped parsley
approximately 1/4 cup freshly grated parmesan cheese
Salt and freshly ground pepper
¼ cup olive oil
1 bunch green onions or ½ cup chopped shallots
1 cup broth or more if necessary

2 T butter, at room temperature
1 t cornstarch
½ t beef or veal demi-glace
1 cup Merlot or Chianti wine

In a bowl combine beef, veal, pork, egg, bread, thyme, parsley, and cheese. Season with salt and pepper and mix well to blend ingredients.

In a large skillet or casserole, combine olive oil with onions and sauté 2 minutes. Shape meat mixture into small balls. Add meatballs to skillet and brown lightly all around. Season with salt and pepper and add broth. Cover and cook about 20 minutes. Remove meatballs from skillet, set aside, and keep them warm.

Combine butter, cornstarch, and demi-glace in small bowl. Mix to blend. Add mixture to pan and add wine. Simmer a few minutes or until mixture thickens.

Pour Merlot Wine Sauce over meatballs and serve.

Beth’s Note: Although the recipe’s instructions say to add cheese to the meat mix, Nadia’s written recipe accidentally omits it from the ingredient list. So, I have taken the liberty of adding 1/4 cup of parmesan to the list, as an estimate. Use your best judgment on how much cheese to use. Sorry for any inconvenience!

Buon appetito!

Today is the day for a recipe that achieves the winning trifecta of food preparation for most people. It’s that rare dish that is super-healthy, painless to assemble, and not only delicious, but comforting and filling… Easy Layered Beans & Rice.

I discovered this recipe through the Cooking Light Boards, which I’ve been reading for years – even when I haven’t been dieting. Even non-calorie counters will find these message boards a very effective way to find all types of recipes that are tried-and-true and worth making. Many of the shared recipes are fat-laden and nowhere near “light.” So, if you cook often and are in the market for some new ideas, check out the CL boards. It’s a great resource for any kitchen help you would ever need.

As a result of this recipe and in light of other glowing commentary, I’ve added “The Meatless Gourmet: Easy Lowfat Favorites” cookbook to my wish list, even though I usually avoid anything labeled “low-fat” like the plague. Anyone have this cookbook?

Easy Layered Beans and Rice
from “The Meatless Gourmet: Easy Lowfat Favorites”
Serves 4

1 cup long-grain white rice, uncooked
4 sun-dried tomato halves (not packed in oil), cut into small pieces
1 (8-oz) can corn, drained
1 1/4 cups boiling vegetable broth
2 cups reduced-fat, meatless spaghetti sauce
1 (1-lb) can pinto beans, rinsed and drained (or 2 cups of cooked beans)
1 cup shredded reduced-fat mozzarella cheese (4 oz)
1 tablespoon grated Parmesan cheese

Preheat oven to 375F.

Lightly oil a deep 2-quart casserole or spray with a nonstick cooking spray.

Spread rice in the casserole. Sprinkle with sun-dried tomatoes. Spread corn evenly over rice. Gently pour broth over corn.

Spoon half of the spaghetti sauce evenly over the corn. Spoon beans over the sauce, followed by remaining sauce.

Cover tightly and bake 45 minutes.

Uncover, sprinkle with both cheeses, and return to oven until cheese is melted and begins to brown, 5-10 minutes.

Serve-again hint: Here’s everything you need for a bean and rice burrito, including the cheese. Just roll leftovers in flour tortillas, heat in an oven or microwave, then top with salsa.

Per serving: 413 cals, 6g fat (3 g sat), 19g pro, 71g carbs, 938mg sod, 11mg chol

Beth’s Notes:

• I’ll be adding more corn to the mix next time I make this. The more, the better!
• I add an increased amount of sun-dried tomatoes, for the concentrated sweetness they give to the mix. Also, I was a rebel and used oil-packed tomatoes because a little oil doesn’t scare me.

Happy Tuesday, y’all!

With our stomachs properly empty and eager, my husband Daniel and I arrived at Parallel 33 in San Diego’s Hillcrest neighborhood promptly at 8:30 on Friday night.

At the Bar

While we waited for what the maitres d’ assured us would be a prime table, Daniel and I tried two unique and delicious drinks in the bar. He got a Pomegranate Martini (my copy-cat recipe is below), also known as a “Tears of a Prophet.” The cocktail was a beautifully deep rose color with just the right amount of sweetness - similar to a Cosmopolitan but better.

I savored a “Golden Buddha” which consisted of Captain Morgan’s Spiced Rum and Ginger Beer with crystallized lemon rind pieces as a garnish. Since Daniel and I are seasoned drinkers, it’s hard to find a drink that’s truly unique to us. But these two cocktails were definitely new to our palettes, and so our visit to Parallel 33 was off to a promising start.

In the Booth

Although the wait in the bar was quite a bit longer than the “3 minutes” we were told when we walked in, the fantastically cozy booth was worth it. Daniel and I felt like we were in our own little Moroccan-Japanese-Indian fusion world!

The menu traumatized me. Everything sounded like a “must-have” and yet we had to remain practical. After all, there’s only so much room in our stomachs. Although Daniel wanted to try their Crispy Curry Calamari with Asian Slaw, Yuzu Dressing, and Minted Mango Salsa, he chivalrously acceded to my choices, which were:

Starters

House made Warm Flat Bread with Three -Region Dipping Sauces – Daniel liked the Eggplant & Garlic Hummus best, while I obsessed over the other two sauces: Red Pepper/Mango and Kalamata Olive.

Amiko’s Ahi Poke with Asian Pear and Mango, Spicy Wasabi Dressing – Thanks for the recommendation, Candice! The Ahi Poke held together a wealth of fresh flavors and fascinating textures, shaped into a cube and served on a crispy cracker. It made me feel badly for people who refuse to eat raw fish. Oh well – more for the rest of us, right?

Off the Vine

Since Daniel knows more about wine than I do, he chose what we would drink with our entrees – lamb for him and fish for me (more on those in a moment!). For me, he selected a 2003 Monticello Chardonnay. For himself, he decided upon a 1999 Schweiger Cabernet Sauvignon. Both were perfect accompaniments for the meal to come…

The Main Dishes Were “Insane”

After wavering between the Udon Noodles with Spinach, Eggplant, Kalamata Olives, Oven Dried Tomatoes, Feta Cheese and the Baquetta Seabass on Roasted Vegetable Couscous, Japanese Eggplant And Charmoula, I finally decided on the fish special. I don’t know the official name because it wasn’t on the menu, but I would call it Locally Caught Rock Fish Served on Green Tea Udon Noodles with Sweet Corn and Many Other Vegetables. I’d never had Rock Fish before. Daniel declared it some of the best fish he’s ever eaten. He’s right – the fish was outstanding, beautifully presented with a radicchio garnish and plenty of corn, carrots, slivered red bell peppers, mushrooms, cherry tomatoes, and a fairly spicy red sauce that was a little too fiery for my admittedly wimpy tongue.

Daniel chose very wisely, indeed, with the help of Kirk’s glowing recommendation. He chose the Persian Style Lamb Shank, Basmati Rice with Dill, Fava Beans, Carrots. I hardly ever eat lamb, but I was thoroughly enchanted by this dish. It was one of the tastier things I can ever remember eating, with the lamb served on a Moroccan-inspired bed of couscous and potatoes with figs, pine nuts, fava beans, carrots, and hints of Indian spices. The lamb was tender and irresistible – more than once I had to ask for a deposit onto my bread plate from Daniel’s plate. Despite our best efforts to consume every last crumb, we left with a happy little doggy bag of leftovers that survived well into Sunday.

We Couldn’t Skip Dessert

While Daniel and I almost always opt for dark chocolate confections, we forced ourselves to eat outside of the box and get Madeleines of Medjool Date Cake with Vanilla Rose Gelato. I’m so glad we did. The ice cream was the perfect garden-fresh accompaniment to the delectable little date cakes. I even ate some of the precious little rose petal garnish decorating the plate.

I Just Realized… Fusion Is My Thing

As much as I love traditional cuisines or a classic American steakhouse, our most memorable meals have been at the hands of chefs who presented us with tastes we never even contemplated before. In San Diego, that might mean meals at El Agave or Indigo Grill. On the road, it’s definitely Nobu in Tokyo or Las Vegas, or Mesa Grill in New York City. I’m so glad to have another phenomenally innovative restaurant right here in town that can blow our minds and our taste buds every so often.

Much thanks for everyone who offered the tips that helped make our first trip to Parallel 33 so special.

In the mood for a Pomegranate Martini? Here’s how to make one at home:

Pomegranate Martini
Inspired by Parallel 33
Serves 2

3 ounces Skyy Citrus Vodka
3 ounces POM brand Pomegranate Juice
Lemon rind for garnish
Ice

Place 2 martini glasses in the freezer for about 5 minutes. Meanwhile, put some ice in a cocktail shaker and add the liquor and juice. Shake thoroughly and pour into chilled martini glasses, leaving the ice in the shaker. Garnish with a corkscrew of lemon rind and enjoy!

Note: POM also sells other flavors of pomegranate juice, including Pomegranate Mango, which I would imagine also makes a fantastic martini.

Cheers, everyone! Have a great week!