Wasabi Mashed Potatoes

After all the rich food from the cruise, I decided to go healthy last night. Dinner was a seared ahi tuna steak, steamed broccoli, and wasabi mashed potatoes. A light and healthy meal with great flavor that was still very satisfying.

Now, there is really nothing difficult about wasabi mashed potatoes – just add wasabi paste to your typical mashed potato recipe. With that said, here are a few tips that I use that may make your wasabi mashed potatoes that much better.

1: Blend the wasabi past with soft butter before adding it to potatoes. By blending the two first, the combination will be smoother and easier to work in. Also, it will help to evenly distribute of the wasabi so there are no spice chunks (and resulting wasabi hot spots).

2: Know everyone’s tolerance level so you don't overpower anyone. I love spicy food, but it’s not for everyone. It is no good if you make them to your liking if no one else at the table will enjoy them. I tone mine down to get the flavor, but not the killer spice.

3: Add the wasabi slowly and taste as you go. While this seems very simple, using a spice like wasabi can easily ruin a dish if you use too much. Add some and taste it - if you then need more, add more. You can always add more. Unfortunately, you can’t take it out once it has been added.

Enjoy.

Where Have You Been? On Vacation!

I know it has been a while, but I have been on vacation. I now return, tanned, rested, and ready. Before I get back to cooking however, I have to tell you about my trip. I was on a seven-day Caribbean cruise that left from Miami with stops in Cozumel, Belize, and Roatan – a once-in-a-lifetime trip. In addition to taking in all the sights and sounds of the ports, I also enjoyed all the amenities the ship had to offer…including the food!

If you have never taken a cruise, I seriously recommend it. The service is great, the food is wonderful and the portions are huge (not having to cook or do dishes for the entire trip isn’t half bad either). I will warn you, it is easy to be overwhelmed. With that, I give you my five tips for cruise dining:

FIVE TIPS FOR CRUISE DINING
1: Pace Yourself
The cruise is a long trip and you have all that time to enjoy it. Don’t try to take it all in on the first day – you can’t do it. Explore and plan out where and what you are going to eat so you can try it all, while still fitting into your swimsuit.

2: Be Patient
They call it a cruise LINE for a reason – there is a line for everything. Think about it. It’s just you, your traveling companions and about three thousand other people on that floating city. Be patient because it’s easy to lose your cool when standing in the buffet line (or the carving line, or the dessert line, etc.) Once exception: There are usually not too many people waiting to hit the salad bar – it is a cruise after all.

3: Try It
You are going to have the opportunity to try foods that you normally do not get to experience. Keep an open mind and try as much as you can. You are not going to like everything, but you will never know if you don’t try. For example, one evening there was an escargot appetizer on the menu. I have already had and know that I enjoy escargot, so I recommended it to others at my table. I got a few strange looks and a few “you know that that is, right?” comments, but those who tried them enjoyed them greatly.

4: Mix It Up
There are a number of different food stations as well as different food themes and restaurants onboard cruise ships so experience all of them. You may have a favorite, and that’s fine, but don’t go for your favorite place at the cost of not trying another new area. Who knows, you may find a new favorite.

5: Relax
The simplest and most important rule! Remember, you are on vacation. Take it all in, enjoy it and relax. Have the steak, order another cocktail, and don’t miss the desserts. When your vacation is over, you can go back to the gym. For now, indulge and enjoy!

Business Travel: Finding the “Lobster-Covered” Silver Lining

A guest blog from the wife of the Downsized Chef:

Business Travel is almost always a doozy. It’s not fun to leave your family, pack your life into a tiny carry-on bag, board a plane, sleep in a bed slept in by thousands of other people, and eat free, dry, crusty eggs for breakfast in the Hotel lobby. Business Travel, while at times a necessity, is the Bain of my existence. My wonderful hubby cooks nearly every night. I love his cooking. My favorite restaurant is our coffee table; the great company, the food is delicious and they never run out of your favorite wine, I love being at home. I really despise traveling.

There is one positive about business travel - trying new restaurants chosen by clients, vendors and local food aficionados. Want to know the best part of business travel? Someone else picks up the deliciously wonderful and all inclusive tab. Ahh – yes, I’ll have another glass of wine – thank you.

I found myself in Columbus, OH this week and my client recommended a new place; a steak house. I am a white meat eater. It’s hard to push me onto pork, let alone a steak. In a room full of 14 people all keen on ordering the Filet, I couldn’t be the one ordering rubber chicken. I spotted what can only be described as heaven on a plate and decided, when in Rome – or at least a steak house…
- Steak Horaz - 7, 10, or 12 oz. filet served with Lobster tail, Béarnaise sauce, asparagus and mushroom caps. (Could it be? Lobster? Creamy, delicious sauce? Mushrooms? Come on! )

I leaned over to my neighbor – “What are you having?”
-“I think I’m going to go with the Petite Filet.”
-“Did you see this,” I pointed my manicured finger to the Horaz, “lobster…on…steak.”
-“I didn’t.” I swear he swallowed and licked his lips. “You sold me.”

We ordered it. In fact, we learned it was the house favorite and at least 4 other people at the table did the same. Along with appetizers, dinner, dessert, bread and at least 6 - 8 bottles of wine…maybe more. We started dinner at 6:30 and left the restaurant at 10:00 and in that time, I became a steak eater.

Here’s the menu we enjoyed along with a link to the restaurant. If you find yourself in Columbus, OH anytime soon – please, by all means stop by. Friendly and professional staff – great food – quick service and an all around good time. And if you have no plans to be there anytime soon – make some.

Hyde Park Prime Steakhouse – www.hydeparkrestaurants.com/

Appetizers
-Jumbo Shrimp
-Lump Stone Crab
-Oysters

Dinner
-Beef Steak Tomatoes, Smoked Mozzarella, and Onion with Vinaigrette
-Steak Koras with lobster, Béarnaise Sauce, Asparagus and Mushroom Caps
-Garlic Whipped Potatoes
-Scalloped Potatoes
-Asparagus
-Creamed Spinach

Desserts
-Cheese Cake
-Key Lime Pie
-Mixed Berry Tort
-Crème Brule

My Inspiration

Growing up, I learned more about cooking from my mother than from anyone else. Since that time, I have been inspired my many of the classic chefs – like Julia Child and Jacques Pepin – as well as the newer generation – like Paula Deen, Michael Symon and Bobby Flay – who have taken cooking to the next level . I have always been impressed with their cooking skills, but also equally impressed by their ability to connect with the audience and share a piece of themselves.

In addition to the famous chefs above who have inspired me, I would be remiss if didn’t mention one of my favorite chefs of all. Here is a clip of this master in action demonstrating the proper way to make Chocolate Moose.