My Hatred of Casey---renewed on Top Chef Finale

I really disliked Season's Three chef, Casey Thompson. I found her extremely annoying. So, while I was beyond happy to see Richard and Marcel (two finalists who were worthy of the title of Top Chef and fell short), I was less than pleased to see Casey. But, as much as I cringed at the return of Casey, I was so mad at Karla. She managed to do the VERY thing that landed her in the bottom during the competition...being amiable.


Sooooooooo, Hosea is Top Chef. Congratulations Hosea...I guess.

Stefan was robbed.

Recipe: Spinach and Artichoke Dip

I hate to toot my own horn (who am I kidding; TOOT TOOT!), but I make a pretty good Spinach and Artichoke dip. I am not one to hold on to my favorite recipes, I share them freely. I once took a few friends step by step through the process (after which they decided it was just easier for me to do it). So, here it is!

Ingredients:

1 10oz bag of frozen spinach (thawed and drained)
1 4oz jar of Italian marinated artichokes, drained and chopped
1 cup of Alfredo sauce (I use the jar kind)
4 oz garlic herb cheese spread
1 clove of garlic, minced
1/2 shallot, chopped
1 tbs of olive oil
2/3 cup of Parmesan Cheese
salt and pepper to taste

Directions:

1. Preheat oven at 350.
2. Saute garlic and shallots in olive oil. Add artichokes, and saute for 4-5 minutes. Remove from heat and set aside.
3. In a large mixing bowl, mix together spinach, alfredo sauce, garlic herb cheese spread, the artichoke mixture, and 1/3 of cheese.
4. Transfer to a dish (I use a large tart/quiche dish)and top with remaining cheese
5. Bake in oven until bubbly and slightly brown around edges (about 15-20 minutes).

Serve with baguettes or tortilla chips

ENJOY!!

Favorite Thing:Tender Green's Grilled Flatiron Steak Salad

I can go on about how salads aren't that special. I mean, you have to try really hard to make a bad salad. However, I've learned that even if my previous statement is true, that doesn't mean that a salad can't rock your world. Because, it can. Oh, and that salad is in Culver City.

The flatiron steak salad consists of tender red and green butter lettuce topped with breakfast radishes and red and golden beets. The salad is tossed in a light and flavorful horseradish vinaigrette. This lovely salad is then topped with a nice piece of medium rare flat iron steak, and finished with a sprinkling of chives. Omigoodness!I could eat it everyday.

Tender Greens prides itself on providing the freshest product available. Their food is not complicated, however, it is simply delicious.

9523 Culver Blvd., Culver City, Ca 90232

Top Chef Five: Ho Hum

*sigh* Once upon a time, writing about Top Chef was a big deal on this here blog. I will admit, my excitement tapered a bit during Season Four. But, I still blogged occasionally. However, there is only one real episode left in Season Five and not a word. Why? It's not because I'm not watching. I've watched every single episode of the show this season...more than once. However, I have no real excitement for any of the cheftestants. Carla is entertaining. I'm glad to see the tortoise nearing the finish line. I could listen to Fabio forever. Oh, and Stefan amuses me. His crush on Jamie was a little funny. Still, I'm not compelled to write at length about anything that's happened. Most of the chefs were forgettable and that's unfortunate. Oh, and where the heck was Anthony Bourdain?!? So, yeah...whatever.

Favorite Thing: Soon Tofu Soup

Soon from Beverly Tofu

I work with a very diverse group of people. While always a fan of Asian foods (Chinese, Japanese, Indian, and Filipino foods are my favs), I've been exposed to a variety of new dishes. Some I've enjoyed so much that I have incorporated them into my diet. One of those dishes is Soon Tofu Soup. I was introduced to it a couple of years ago, and on a cold day like today I crave it like my parent's gumbo. It is the ultimate comfort food. There's nothing better than enjoying a big steaming bowl of delicious spicy soup, filled to the brim with beef, shrimp, clams, and silken tofu. This delicious soup is topped off with the introduction of a raw egg. The boiling hot soup cooks the egg, adding a little something special to the flavor of the soup that you didn't know was missing. Mmm.

It's about 48 degrees here and I'm headed out to get a bowl at lunch time.


Where I get my soup:
BCD-There are various locations in the LA area. Visit their website for location information. http://www.bcdtofu.com/
Beverly Tofu-2717 W Olympic Blvd Ste 108, Los Angeles, CA 90006-2642, (213) 380-1113