Shokudo

Shokudo

Imagine that you see a handsome individual at a party, he approaches you, you hit it off, and go on a first date.  First date was ok, all you could do was stare at his face because he's so darn cute.  You go out on a second date...same scenario as above.  You had a great time, but nothing to write home about.  You go out again on a third date...yup he's still a hottie, but this is when you come to the disappointing realization that...he.is.boring.  Drop dead gorgeous, but so completely mild in every way possible that if it weren't for his looks, you would never notice him.

This is how I feel about Shokudo.  I want to LOVE this place, but there is no flavor.  The decor is cool, the facade is modern and clean, and the people there are friendly, but the food is so watered down that I can't bear it.  It's tragic.  There was so much hope for this place when it first opened.  I kept going back hoping that my taste buds were somehow off.  Perhaps the chef had a bad day, maybe the menu was still under construction...all these excuses and 5 visits later, I'm still wondering why the flavors of Asia aren't coming through given that the owner is Japanese and the chef is Filipino.  Here are some of the tragic encounters:

Tragedy #1- Sapporo Miso Ramen with Braised Pork Belly- the small font on the menu continues to indicate that this dish has " Narutomaki, Soft Boiled Egg, Bean Sprout, Baby Corn, Wakame, Red Miso".  

My issues with this dish:

a) This dish has absolutely zero flavor.  With all of the ingredients listed above, you would think that there would be yummy umami goodness galore.  Sadly, no.

b) Instead of a soft boiled egg, I got a cross between an overcooked egg (complete with greenish gray ring around the yolk) and a "century egg".  This seems nit-picky but when you are anticipating the ooey-gooey goodness of a warm and runny yoke to add some silkiness to a broth which desperately needs it, a hard-boiled anything will simply not do.


Tragedy #2- Kalbi - 72 hour marinated ribs.

a) You marinate anything for this long and it has to taste like something, anything!  This Kalbi was flat in flavor and I actually had to request some soy sauce to add some ooomph to it.

b) Isn't this dish really called "Galbi"?  

Tragedy #3- Pork Braised in banana leaf

a) This dish was served to me cold.  I don't know about you, but I don't really like cold pork.

b) Zero flavor.

Tragedy #4- Kimchee sampler (I can't find this on the online menu, but we ordered it)

a) No flavor.

b) The portions were similar to how much ginger is served on the side of a sushi order.




The silver lining is that they have great desserts and some of the best pancakes I've ever had.  But that's not what I want from an Asian restaurant.  


Shokudo is beautiful but the food lacks in flavor and focus and it is simply heartbreaking.  

I want to love you, Shokudo, but I just can't.

Hurdles

With most new businesses, there will be challenges.  I'm facing a few small hurdles right now: speed of production, transportation of goodies, and shelf-life.  The wholesome chocolate chip cookies are absolutely delicious, if you tried them at the Miami Shores Carnival you already know this.  Part of what makes these cookies so amazing is that they are sold a few hours after they come out of the oven.  The key to their flavor is freshness and making them in small batches.

If you want to order more cookies, please email us: bettyclementine@gmail.com.

 

Sold out!

Saturday was a huge success!  We sold all of our cookies at the Miami Shores Carnival and had a great time.  Thank you to everyone who supported Betty Clementine.  We were so busy, we forgot to take photos.  Stay tuned to find out where our next stand will be.  In the meantime, if you want to order cookies those amazing (yet healthy) chocolate chip cookies, email us: bettyclementine@gmail.com.

And of course, a HUGE thank you to The Village Stand, the niftiest and best gourmet shop around!

Autumn Spice Cookies

These cookies are a result of my curiosity.  I recently read an article which indicated that bananas can be used to replace eggs in most cookie recipes.  I tried it and the results weren't bad at all.  These cookies are completely vegan, no eggs, no butter, no honey, no animal products and they are quite delicious.  Oh, and they are also wheat and gluten free.  

Some of the ingredients are: 

ginger

raw brown sugar

apple

banana

almonds

almond flour
cinnamon

Come and get your goodies!

On Saturday, October 14, you can get Betty Clementine Baked Goods at the Miami Shores Fall Carnival.  Come out and see us!

The beginning of The Season

It's October and the weather is starting to be a little more pleasant.  For me, and many other people, this month is the beginning of the holiday season.  This is when we relax and give in to temptation.  Just don't forget to enjoy in moderation or go for a lighter version of the original...like these chocolate chip cookies made by yours truly!

  

Avocado Season

These beautiful avocados came from our back yard.  These are larger and more firm than the Haas variety, but they are still delicious.  I love to give these away as gifts and sometimes include a little recipe card for my version of guacamole.  What would you do with these?

Hy Vong

Bahn Cuon

A very fresh salad

After hearing good things about this place, we decided to check it out.  If you drive too quickly on 8th street, you'll miss it.  There aren't any major signs pointing you to the restaurant, so keep your eyes open.  The interior is small and cozy and the servers are doing their best...with that said, I'll move on to the food.  Our dishes were fresh and tasty.  I would highly recommend the Bahn Cuon - steamed pork dumplings (very flavorful and garnished with loads of fresh herbs) and the pumpkin soup (if it's available).  The soup had a clear broth and nice, large chunks of pumpkin with a bit of fried onion for garnish.  For our main dishes, we ordered Bun Thit Nuong and Fried chicken with spicy sauce.  The food was very fresh and I have nothing bad to say about the quality of the ingredients.  Overall I was pleased with the food, I just wish the grilled pork in the Bun Thit Nuong would have been grilled a little longer.  

Would I recommend this place to my friends...yes and no.  Yes, if you are willing to wait almost an hour between appetizer and entree.  No, if you are in a hurry and need something quickly.  

One thing that I found odd about the restaurant, the main server made it seem as though she was giving us freebies with comments like, "oh, I'll just give you the appetizer" and "I think you deserve a lemonade".  At the end of the night, those little treats appeared on our bill.  I certainly don't mind paying for dishes, I expect to do so, and we did.  But, I don't like it when servers hide their "up-sell" by being shady.  The food is good, but I don't think I'll be going back anytime soon.  

Getting Started

This is so exciting!  Based on the recommendation of several friends, I met with the company that coordinates local farmers markets.  I brought in some samples of my healthy baked goodies and they approved!  Yay, happy dance!!!  I plan to be up and running, with goodies ready to sell within the next two weeks.  If all goes according to plan, you will also be able to purchase baked treats on this site.  Wish me luck!

The Grove Cafe and Market

If you are ever in Albuquerque, you MUST have breakfast at The Grove.  This place serves nitrate-free meat, organic produce, has neat gifts and books, courteous servers, and runs like a well-oiled machine.  This place serves breakfast all day and also serves lunch starting at 11am.  We were starving so we ordered the following:
Croque Madame
Grove Pancakes
Classic Scrambled
and...
Banana with salted caramel cupcake.

Our meal was worth every single calorie.

For those of you who happen to be fans of Breaking Bad, a handful of scenes (season 5) with the characters Walt and Lydia were shot in this very cafe.

More delicious than Peanut Butter!

If Peanut Butter had a sweet, fluffy, and slightly sassy younger sister, this would be it!  If this package looks familiar, it's probably because you've had the cookie version of this.  My first introduction to Biscoff cookies was on a flight...I don't recall the destination or the airline, but I remember how happy my mouth was to meet this little sweet.  I found this at my local grocery store and allow myself one serving every week.  Last week, I tried to counter balance the decadence of this spread by pairing it with a whole wheat hot dog bun.  Yes, you read that last sentence correctly, a whole wheat hot dog bun.  Seriously.  So here's what I did:

1) grab one fresh, whole wheat hot dog bun and open it (you know it's fresh if it is still pillowy [I think I just invented a word] to the touch)

2) lovingly smear this awesome spread on the whole wheat hot dog bun

3) savor EVERY single bite

That's it!  I know.  This is the strangest recipe ever for a dessert, but it is truly delicious.  You'll thank me once you've tried it.  

It's Mango Season

Sweet, fragrant, and fresh!  These mangoes are ready to be eaten.  The best way to enjoy them is simply to chill, slice, and serve.  I don't know the official name of this particular variety, but I've named them Honey Mangoes for their deep and rich flavor.  Some of the ways I've enjoyed these beauties have been: pureed and added to my morning smoothie, pureed and added to my home made energy gel, in a parfait, in a marinade, and frozen as a sorbet.  What would you do with these?

Gabose Korean Restaurant

Dessert!

If you are anywhere near Lauderhill and love Korean food, you MUST eat at Gabose.  They serve great food, have a very knowledgeable and friendly staff, and never skimp on quality.  If you've never tried Korean food, ask your server for recommendations.  If you've had Korean food and are a huge fan, you won't be disappointed.  I would have posted photos of the main dishes, but I was too hungry to stop and take pictures.

A neat gift idea

I'm a fan of Living Social, Gilt City, Groupon, etc.  I have been able to pick up great deals for myself and for a bunch of my friends (as gifts).  One of today's deals on Living Social is a magazine subscription to Martha Stewart Living and Everyday Food.  It's a great gift for your Mom (Mother's Day is right around the corner), the Domestic Goddess in your circle or for your dear friend the Ultimate Hostess.

This deal expires in a few days, so Happy Gift giving!

Breakfast smoothie

This smoothie was so delicious that I couldn't help myself from drinking it prior to the photo.  I promise I'll post a prettier picture next time.

3 cups coconut water
1 cup water
1 long pour of raw unfiltered honey
1/2 cup frozen blueberries
2 bananas
1/2 cup frozen mango
1/4 cup low fat Greek yogurt

(this recipe is good for 4 servings or 2 really large servings)

Blend in blender until smooth and serve immediately.  If it's too thick, add more water (slowly) until you reach the consistency desired.  If it's too thin, add some ice.  Enjoy your breakfast smoothie full of antioxidants, fiber, and protein.  This is so good for you.

Chocolate covered pita chips

Ok, I know this sounds strange but it's tasty.  I borrowed the idea from the chocolate covered potato chip craze, but put a healthy spin on it.  Instead of fried potato chips, I used Stacy's baked pita chips with sea salt.  The chocolate is Alpine Milk Ritter Sport (you can use dark chocolate too).  To melt the chocolate, instead of using heavy cream I used skim milk.  For extra crunch I used raw whole almonds which I chopped myself.  If you want the recipe, e-mail me: bettyclementine@gmail.com

Sweet, Salty, and Crunchy- the perfect bite with afternoon tea or coffee

Tu-DO Vietnamese Restaurant

Fried Fish at Tu-DO Vietnamese Restaurant

Mr. Clementine and I dined at the number one rated Vietnamese restaurant in Pensacola (according to Yelp).  I really wanted the steamed fish, but our server recommended this instead.  The fish and the veggies were ok, but the sauce was incredibly heavy.  It reminded me of the orange sauce used in dishes such as orange chicken at Chinese restaurants.  Once this plate was set on the table, I immediately transferred all of the veggies and the fish to another plate.  I was trying to prevent the sauce from permeating the food.  The rest of the meal was spent meticulously liberating the fish from the crispy coating with my fork and spoon.  If you find yourself having dinner at Tu-Do, stick with the classics such as Pho.  If you absolutely must have this dish, ask for it without the sauce.  

Mushroom and Arugula salad

Light and Tart with a peppery kick

This is a great salad for picnics or as a light first course.  

Ingredients:

1/2 pound button mushrooms, cleaned and cut in half

1 whole lemon (you will use the zest and the juice from this lemon)

1/2 cup freshly grated Parmigiano Reggiano

1/4 teaspoon freshly grated black pepper

1/8 teaspoon fleur de sel (or kosher salt)

2 cups baby arugula

1 teaspoon olive oil

In a large bowl, combine mushrooms, pepper, Parmigiano Reggiano, lemon zest, lemon juice, salt and olive oil.  Toss well and make sure all the mushrooms are coated with Parmigiano Reggiano.  If the salad looks dry at this point, add the juice from another 1/2 lemon.  At the last possible minute, add the arugula.  

Serve chilled or at room temperature.

(If you have friends that don't like the slimy texture of cooked mushrooms, they might enjoy this salad.  The mushrooms are raw and do not have a slippery texture.)

Potato Lentil Soup

Whenever the weather is a little cold and dreary, I usually crave soup.  This recipe is something I came up with this evening.  

Ingredients:

1 cup red lentils (rinsed)

2 small potatoes, peeled and cubed

2 medium carrots, peeled and diced

1 small yellow onion, peeled and diced

3 cups vegetable broth

3 cups water

1 cup freshly chopped baby bok choy

1/4 cup freshly chopped spring onions

1 teaspoon olive oil

2 bay leaves

1 star anise

salt and pepper

freshly grated Parmigiano Reggiano (please don't ever use that pre-grated stuff in a green can)

Step 1: Saute the onions, carrots, and bay leaves in olive oil in a medium sized sauce pot (on medium heat) for 5 minutes.

Steep 2: Add lentils, potatoes, star anise, vegetable broth, water, and pepper

Step 3: Bring ingredients to a boil and then immediately bring the heat down to the lowest setting.  Simmer for 20-25 minutes.  

Step 4: Serve the soup, season with salt, pepper, chopped baby bok choy, spring onions, and Parmigiano Reggiano.  

Step 5: Enjoy

Artichoke Asparagus Frittata

A frittata is a great brunch dish.  It serves plenty of people and doesn't really require much prep time.  Here's what you need:

1/2 cup chopped asparagus

1/2 cup quartered artichoke hearts (I like the ones in a jar- already chopped for you)

1/2 cup minced spring onions

4 eggs

1/2 cup egg whites

1/4 cup freshly grated Parmigiano Reggiano

1 teaspoon olive oil

enough butter to lightly coat the bottom of 1 skillet

freshly chopped cilantro for garnish

2 skillets

an oven

salt and pepper

In a medium sized skillet (skillet #1) saute the asparagus, artichoke hearts, and spring onions in the olive oil.  Saute for 5 minutes over medium heat.  Add the eggs and egg whites.  Continue to stir for about 3 minutes, until the eggs begin to firm up.

Take the other skillet (skillet #2) and coat the entire cooking surface with butter.  Transfer the contents of skillet #1 into the skillet #2.  Put skillet #2 in the oven, set the broiler on low and leave the frittata in there until the top begins to brown.  Depending on your oven, this could take anywhere from 8 to 15 minutes.  Once the top of the frittata is firm and mostly golden brown, remove it from the oven, top with the grated Parmigiano and  cilantro.  Serve and enjoy. 

Chocolate coconut macaroons

This is not to be confused with the light and airy French version.  This recipe was inspired by a delicious snack that I recently had.  If you don't like coconut flakes, don't try this recipe.  If you like desserts that aren't too sweet, love coconuts like I do, and aren't allergic to nuts you'll really enjoy this treat!

Ingredients:

2 tablespoons almond butter (smooth or crunchy- it's up to you)
2 tablespoons agave sweetener
2 tablespoons of very hot water
1 tablespoon of special dark cocoa (DO NOT use instant hot cocoa mix- it's too sweet)
1 cup of unsweetened shredded coconut

1 large bowl and disposable food safe gloves

In the large bowl, mix the almond butter, agave, cocoa, and hot water.  Once it reaches the consistency in the picture number 2 add the coconut.  Mix well and form into teaspoon sized bites.  Enjoy!
Don't forget to store these in the fridge. :)

Happy 2012

A new year always brings so much promise.  It's like opening a brand new journal...no scribbles, no words, just blank with so much potential.  My goal is to come up with a new recipe each week.  Stay tuned.  I've got some pretty delicious recipes ready to go.  Now I just have to go to the grocery store.

Cheers and may 2012 be a fantastic year full of happiness.