I’m here, hungry and digesting and curious and aspiring. I’m making this list so that my husband (and #1 dining partner) can make a choice of where we’ll go each week. I research and narrow it down; he gets a big fat vote.

Here are the spots I want to visit soon in my lovely hometown:

Jayne’s Gastropub

Market Del Mar

Addison

1500 Ocean

Jack’s in La Jolla

Hawthorn’s San Diego

Galileo 101

Trattoria di IV

Cafe Cerise

Asia Vous

Lei

Vagabond

Confidential

Cantina Mayahuel

Spread

Curry House on Convoy

Pizzicato

Mondo Gelato

Yogurt World on Convoy

If you live in San Diego and you are passionate about food, you’ve probably heard buzz about Modus for a few months now. On Friday night, I finally got to see what all the excitement is about.

Let me put it to you this way: I’m still obsessively thinking about the S’more dessert that my friends and I shared. Now that I think about, I should have just gotten one for myself so that I could eat every chocolate, creamy, luscious calorie on my own! It was like a little pie with a graham cracker crust and hot marshmallowy insides topped with chocolate and edible gold flourishes. To die for. I have to figure out an excuse to go back there ASAP.

But let me rewind to the rest of the meal. I got two cocktails that were really different and exquisite in their own ways. First up was a drink called Should Woulda Coulda and it was vodka, champagne, and grapefruit juice served in a martini glass. I have to try making this at home some day. And my second libation was called Candied Ginger and that’s exactly what it tasted like. Very unique flavors for a cocktail.

I ordered an amazing Avocado and Beets Salad with citrus vinaigrette that was totally simple but at the same time inspirational. I also got to taste a little of their Pomme Frites, French Onion Soup, and Belgian Endive Salad. All delish.

For entrees, I loved my Fresh Northern Halibut, but next time I’m ordering the Braised Short Ribs because I got to try them, too, (yay for friends who share bites!) and they were tender and perfectly spiced. I know the menu changes regularly at Modus, so I guess I’ll just have to hurry back if I want my own serving of short ribs.

Service was great. It was a little weird because they were out of several beers that they listed on the menu, so my friend had to finally settle on a third or fourth choice brew. But the chef came out in his whites and checked on our table toward the end of the meal. Always a nice touch.

Go to Modus. Since all I wanna do is go back there myself, I hope to see you there!

:) Beth

P.S. Sorry for the lack of pics. I’m not into snapping flash at my food in restaurants lately. Maybe it’s a phase.

I feel like I hit the total recipe JACKPOT the other day because I made one of those dishes where, before I’d even had one bite, I could tell that it would be a beloved and oft-prepared recipe for the rest of my life. Simple, quick, healthy, protein, deep-flavored, versatile, and delicious. Love it!

Shrimp, Tomato, and Feta Cheese, Greek Style
from my cooking teacher Nadia
Serves 6-8

1/4 cup olive oil
1 small onion , finely chopped
at least 3-4 cloves of fresh minced garlic
1 28-ounce can of whole peeled tomatoes
salt and freshly ground pepper
2 pounds large shrimp, peeled and deveined
pinch of dried oregano
2 tablespoons of chopped Italian parsley (I used cilantro)
8-12 ounces crumbled feta cheese

1. In a large skillet, heat olive oil, add onion and gently saute for about 2-3 minutes. Add a little water, if necessary to prevent discoloring. Place the whole tomatoes and juice in a food processor or blender and pulse to puree. Add tomato puree to the skillet, stir, cover pan, and simmer about 10 minutes.

2. Add oregano, shrimp, and parsley. Toss mixture and cook shrimp about 3-4 minutes. Try not to overcook! Add feta cheese and cook a few minutes longer, until shrimp are just cooked through.

Some of Nadia’s priceless tips:

• You can saute the shrimp separately first (before adding to the tomato mixture) with a little white wine or brandy. This was a part of a tagine cooking class, so I believe this tip about sauteeing them separately is specifically helpful if you’re using a tagine.
• I put just a little bit of the feta in on the stovetop. I add the rest upon serving so that it doesn’t melt completely in.
• Nadia recommends the frozen shrimp from Costco, if you’re curious.
• This is great served on top of couscous or polenta. I’ve done it both ways. I especially liked it over polenta made with a little butter added at the end, as well as some frozen corn stirred in and warmed through.

I’ve made a lot of different lentil soups in my day. But this new-to-me recipe has something special. The bright flavor of dill is pervasive in every bite. The creamy feta added at the end is sublime and makes me wonder why I don’t add feta to every lentil soup! So many veggies make the soup ridiculously healthy. And even my husband likes it! This one is going in the permanent recipe file immediately.

Tomato and Lentil Soup
Almost identical to a recipe from Cooking Light
Makes 6 servings

2 tablespoons extravirgin olive oil
1 1/2 cups finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 cup diced yellow or orange bell pepper
2 garlic cloves, minced
5 1/2 cups water
1 1/2 cups dried lentils
2 tablespoons chopped fresh dill, divided
2 bay leaves
1 dried red chile pepper (I omitted this)
1 (8-ounce) can tomato sauce
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled feta cheese

Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, bell pepper, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently. Add water, dried lentils, 1 tablespoon dill, bay leaves, chile, and tomato sauce. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in remaining 1 tablespoon dill, vinegar, salt, and black pepper; discard bay leaves and chile. Sprinkle with cheese.

This was a delicious addition to our Rosh Hashana feast last week. Shana Tova!

Wild Rice with Pecans and Cranberries
from The Whole Foods Market Cookbook
Serves 6

Raspberry Vinaigrette Dressing:
* 3 T balsamic vinegar
* 3 T raspberry vinegar
* 1/4 cup extra-virgin olive oil
* salt and freshly ground pepper to taste

* 4 cups water
* 1 cup (dry) wild rice
* 1/2 cup dried cranberries
* 1/2 cup chopped flat-leaf (Italian) parsley
* 1 cup pecan halves, toasted
* 1 yellow bell pepper, seeded and diced
* 4 scallions, finely chopped
* sea salt, to taste
* ground pepper, to taste

For the Dressing:
Combine the vinegars, olive oil, and salt and pepper with a hand mixer or in the bowl of a food processor or in a blender until smooth.

For the Rice:
In a large saucepan, bring the water to a boil and add the wild rice and salt. Reduce the heat, and cover the saucepan. Cook the rice for 50 to 60 minutes (or according to directions on the box), until the rice is completely tender. Drain the excess water, and let the rice cool.

Once the rice is cooled, transfer it to a large mixing bowl, and add the cranberries, parsley, pecans, scallions, bell pepper, and raspberry vinaigrette. Add the salt and pepper, and mix the rice salad thoroughly.