Tomatoes at Every Table

We had a beautiful tomato love affair while visiting friends and family in California and Marfa, Texas recently. Many sweet outdoor meals were made with products from home gardens with tomatoes, squash, runner beans, herbs, cucumbers, and magic galore.

Simone's crazy good tomatoes (with Burrata) from the West Paris garden in Marfa. You did it Simone! 

A potluck spread at Mark & Jen's Santa Barbara riviera balcony high above the pacific

Old friends and newlyweds gather 

Mark & Jen have converted an entire dry hillside into a produce giving paradise

Jen and Ingrid at my childhood home during golden hour on the Santa Barbara riviera

all photos Danielle Rubi-Dentzel, except the top tomato photo by Simone Rubi

Meat and Coffee in Chicago

Last Tuesday we went to Chicago. It was a last-minute decision. Total whim. Chicago is it's own thing. It lacks pretense and is full of purposeful architecture. The river running through the city creates such a wonderful travel experience for the pedestrian and biker. Luckily, the city started it's own public bike system last year, so we got to see the city by bike. Riding around in perfect Summer weather, stopping to check out a couple of art exhibitions, wandering into restaurants that were recommended. 

The two stand-out restaurants that I went to were The Publican and Au Cheval. I received a tip from a friend (and chef) back in LA, Lydia Burkhalter. She suggested I try the homemade bologna sandwich at Au Cheval, in the meat packing district. It was unreal. The soft, thin, slightly-sauteed slices of the delicately-spiced mortadella were velvety and sweet. Layered high on a soft, eggy brioche bun, with oozy cheddar and a bit of mornay sauce, it was not the bologna you think of from that sad sack lunch from 5th grade. It was a delicacy. It was an honest sandwich, mirroring what Chicago feels like, honest and meat-loving. 

I tried the roasted chicken & sausage on fries at The Publican and, in the words from fellow TofC contributor Sam Grawe, this had the best juices. Don't miss this place! The thinly sliced Benton's country ham (Tennessee) with goat butter on housemade German-style bread, was pure joy. Salty and sweet, melting on my tongue, on par with the Iberican hams in Spain. The avocado, kale, carrot, and toasted peanut with tahini dressing was better than the kale salads back in California. They nailed it. Chicago nailed it. Skip a white table cloth table for lunch and hit these spots instead. You won't regret it.

THE REAL MEAL

Steel cut Irish Oatmeal with a knob of butter, dried apricots, brown sugar, nutmeg, a little maple syrup, pinch of good salt, and a drizzle of cream. Yes!

Here we have another guest post from my sister, Simone Rubi, who you may remember from her beautiful series from Belize and other delights here in Trail of Crumbs. Enjoy!

The Fall season is always a little tardy in Los Angeles. I've been welcoming it without reservation every morning, in soft clothes, and with a heart-y bowl of steel cut Irish oatmeal. I love the version they have over at Café Stella in the Silverlake neighborhood. They bring the accroutrements in little vessels on a wooden slab. It's cool. Here are two options that I've been into lately (see photos) and the basic oatmeal recipe to start with.

Here's a list of things that go great on oatmeal:

- brown sugar (coconut sugar is delicious and carmel-y too)
- agave or maple syrup
- jam (homemade, from a pal is best!)
- sautéed fruit with brown sugar and butter (apples, bananas, pears...)
- dried fruit like apricots, cherries, cranberries, currants, raisins
- fresh berries
- toasted coconut flakes
- toasted and salted pecans, hazelnuts, or almonds
- walnuts
- dash of nutmeg, cardamom or cinnamon
- a knob of good butter or coconut butter
- fleur de sel (good salt)
- a drizzle of cream (or half and half).

My recipe:
Serves 2
Time 30 min.

Ingredients:

-4 cups water
-1 cup steel cut Irish oats
-2 pinches salt
-any of the above toppings

Bring 4 cups of water to a boil. Stir in 1 cup of oats. Boil for 2 minutes, stirring occasionally.  Bring the heat down to a simmer. Simmer for 20 minutes for chewy oatmeal and 30 minutes for creamier oatmeal. Add more water if it gets too thick. Add 2 pinches salt and a dash of nutmeg (or cinnamon or cardamom)... now add whatever else you like from the list above!

In this version:  Sautéed apples (in butter, brown sugar, cinnamon, and pinch of salt), agave syrup,
more cinnamon, knob of butter, and a drizzle of cream

post and photos: Simone Rubi

Belize Diary Entry #3

Here is Simone Rubi's last diary post on Belize. She will also put together a nice round up of her experience for a future post that will include photographs and stories which will reflect upon her experience as a whole.

Belize Days 5 & 6

Belize is full of ornaments. Mayan symbols and philosophy, orchids and their faces, jewelry-like fruit hanging from trees, blooms, and conch shells. I really love orchids when they are found in the wild. Every time one presented itself on this trip, it felt like a cue. A sign. A signal.

Coffee roasted and grown at The Hidden Valley Inn. Typical morning beverages. 
Mango, guava, coffee, water. Boom

 Pork "Pipil" tacos. Pipil is pork that has been roasted underground for a whole day 
until it melts in your mouth

 Organic farm at the Ka'ana boutique hotel

A beautiful stop in the jungle. Homemade food right by the river. The grandmother of the cook there is really into plants and animals so the garden is fantastic and I got to hang with baby ducks.

A platform in the middle of the jungle. I imagined a yoga retreat or music performance here.

The Mayans use corn as the base for a lot of their foods. I like how the Ka'ana used corn as the base for the sweet corn colada. A spin on a piña colada.

Guatemalan textiles

Good design

Mayan embellishments

A very typical Belizean soup. Split pea and pig tail. I ate this with a jalapeño infused tequila cocktail. Needed the spice!

 A peaceful room at Ka'ana.

Mahogany is a native tree in Belize. To see mahogany used everywhere was special. The British loggers came and benefited from this. Today, there is a specific limit to how much you can cut to keep the practice sustainable. There are also teak and cedar forests as well.

 A typical meat pie. Kind of life chili inside.

Plantain chips perfectly salted from the side of the road

 Mamey fruit. The texture is similar to avocado...the taste is in between papaya and mango.

Belize Diary Entry #2

"Hol Chan" , Little Cut, the coral reef where we snorkeled

Mineral rich red soil roads take us to more paradise lands

Belize it: Days 3 & 4


The magic lies in the people and nature here in Belize. With English as a main language, I can be funny and also understand the local humor. I've asked tons of questions on what locals eat and compared that food with what I've been served. I've come up with some really interesting conclusions which I'll post on my last post on Belize to come later.

I've become fast friends with much of the staff and nature guides at the place where I'm currently staying - The Hidden Valley Inn in the Pine Ridge Reserve. It's absolutely stunning. It's located on miles of jungle mixed with pine trees and waterfalls. The food that has made me the happiest has actually been in what's also the freshest. I've been amazed at all the juices, so I'll include a few pics of those. A coconut cake with a fine texture and toasted flavor, and some fish dishes with subtle sauces. The fish is so fresh here and lobster season just started so I've been mainly ordering in that direction. The disappointment has been in their lack of using the local and fresh ingredients in a more healthy way. Or using something like orange Fanta soda to make a orange reduction sauce for a dessert. Lots of condensed milk (where I think they should be using their delicious coconut milk) even though they have access to dairy from the Mennonite community who farm here and provide the country with lots of products. I've been endlessly fascinated with the history here and the blending of cultures.

Mountain Pine Ridge in the Cayo District of Belize

 A "Soursop", Guanabana, shake and an insanely good pineapple and lime juice

I'm off to Belize City today for the launch party of "Flavors of Belize." On the way, I'll be stopping in villages and hopefully getting my hands on some of "recado" or "anchiote" which, all the locals say is used to spice and season all the meat and fish with. Here's hopin!

The Victoria House on the island of San Pedro

One of many waterfalls in the nature preserve in Mountain Pine Ridge

"Xunantunich", Mayan ruins

Text and photos: Simone Rubi