Author Archives: Renate Valencia

Did a “drive by” at Delhi Dhaba & Chaat in San Pablo (CA)

Chicken wrap with masala fries from Delhi Dhaba & Chaat in San Pablo

Chicken wrap with masala fries

Matthew and I were hungry (what else is new?) while taking care of a Smart & Final shopping trip in San Pablo recently.  It was pouring rain so we didn’t want a production, and decided that he would run into the new Indian place, Delhi Dhaba & Chaat, with $20 and buy a few things to snack on in the car.

He came back with pakora and a chicken wrap with masala fries, costing something in the neighborhood of $10.

Here’s a quick run-down of what we thought:

1).  The pakora, little vegetable fritters, were served in a paper bag to absorb the oil.  They were OK, but a little batter-heavy and veggie-light.
2).  The masala fries were regular fries with a little powdered seasoning.  Fine, but, you know, decent fries with a little something on them – what more can you say?
3).  The chicken wrap was fabulous. Lots of really moist, flavorful chicken with fried onion and green bell pepper.  All kinds of  juices so it wasn’t dry.  The naan was warm and charred.  I’m happy to have this available because I’ve been missing the chix wraps at Curry Cafe on Solano in Albany.  They used to have a great chicken wrap, but when the place changed over to House of Curries, I didn’t, and still don’t, like their version.

The proprietors at DD&C, according to Matthew, are very nice and have years of experience in the restaurant business.

Matt and I’ll go back for a full meal and report to you soon.

If you go, though, try that chicken wrap.

Affogato: Quick, wonderful dessert

Affogato at Pasta Pomodoro in El Cerrito

My son’s friend, Ed, introduced him to affogato a few years ago, and I’m glad.

Affogato means “drowned” in Italian, and involves pouring a shot of hot espresso over a scoop of vanilla gelato or ice cream, and is quite delicious.  I’m glad to have learned about it because it’s an easy way to serve a lovely dessert on the fly.

If you don’t have an espresso machine, a very strong shot of regular or good instant coffee works, but, really, you can go to Marshall’s or Ross and get a stove top espresso maker for around $10.  You don’t need some expensive job from Sur La Table.  One can of Illy and a quart of decent ice cream in the freezer will make you dessert-ready.

Ideally, serve the ice cream in a cup and the espresso on the side in a little silver pitcher or creamer, allowing your guests to pour said espresso over said ice cream.

The photo above is of a mini-affogato we had recently at Pasta Pomodoro in El Cerrito – which you can generally order even when it’s not listed on the menu.

Kirkland Fresh White Truffles

Package of white truffles at my costco

Package of white truffles at my Costco on 12/23/10

Well, not Kirkland, but you get what I’m saying.

I was at my Costco (Richmond, Cali) yesterday and they had fresh white truffles for $1,799.99 per pound.  No kidding.  Really.  Not behind any kind of glass or protected by armed guard.  Out in the open in a case next to other stuff for $8.99 a pound.  Not to be believed.  I thought I’d seen it all.

These truffles are more valuable than the jewelry or cameras they sell.

Have a wonderful holiday season!

Potato & Cabbage Gratin

Serving of potato cabbage gratin on blue fiestaware

An oozing casserole is a great thing to have for din-din on a cold winter’s eve.

While a potato gratin may be the perfect form of this, I like to add a little something else to the mix.

Awhile ago I adapted Tyler Florence’s “ultimate” recipe to what I give you here – having added the booze, changed the type of cabbage, altered the proportions and simplified the bacon process a bit.

You’ll need an oblong casserole – something like 13″ X 9″ and deep enough to hold 5 layers.

Have this with some crusty bread and a bold red.  That is all.  I tell you this because I first made it as a side and was told not to make anything else next time – just lots of gratin.

Shredded cabbage

Shred the cabbage by hand so you get a hearty result

Potato & Cabbage Gratin with Bacon
   Serves 4 – 6 as a main dish with bread

8 ounces bacon, cut into small dice or pieces
2 tablespoons butter plus extra to butter the casserole and drizzle on top
1 very small head green cabbage (or half a medium head), medium shred
2-1/4 cups heavy cream
1 shot dry sherry
1 teaspoon ground thyme
3 or so huge Russet potatoes, sliced on the thin side – at an angle (don’t peel)
1-1/2 cups shredded Asiago or Parmesano Reggiano cheese
Sea salt
Ground black pepper

1).  Fry the bacon in a medium saucepan until it’s just about browned and remove from heat for a moment.
2).  Return to a low flame and add the butter.
3).  Add the cabbage and a little salt and pepper (depending upon bacon) and saute for about 10 minutes, keeping it moving a bit.
4).  Cover cabbage and set aside.
5).  Butter your casserole and shingle in a layer of potatoes – like the photo below.
6).  Sprinkle 1/4 of the cheese on top – evenly.
7).  Add another layer of potatoes and 1/4 of the cheese.
8).  Spread the cabbage out as its own layer.
9).  Add another 2 layers of potatoes and cheese.
10).  Whisk the thyme, sherry and a little salt and pepper into the cream.
11).  Pour the cream mixture into the casserole (find a spot in the middle – don’t douse the whole top).
12).  Sprinkle a little melted butter on the top.
13).  Cover very well with foil and bake at 350 deg. F for an hour.
14).  Remove from oven and test middle with sharp knife.  When potatoes are tender, jack temp up to 400 deg. F and bake until brown and bubbly – without foil – but watch carefully to avoid burning.  You’ll need about 15 mins or so at this higher temperature.  If you need more browning, just broil for a couple of minutes.
15).  Allow to rest for 10 mins before serving.

Layer of shingled potatoes for gratin

This is how to shingle potato slices for the gratin

Potato cabbage gratin in a glass baking dish ready for the oven

Gratin ready for the oven – just needs foil cover

Gratin done and out of the oven

Gratin done and ready to serve

Gres des Vosges at my Costco

125 gram box of gres des vosges cheese on black background

You normally don’t find 125 gram packages of any food item at Costco.  Well, maybe caviar.

I was very happy to come across this wonderful little fern frond-topped cheese — essentially a pasteurized milk version of Alsatian Munster — at the Richmond (CA) branch.

The real deal — meaning raw milk Alsatian Munster — is illegal to import/sell in the US unless it has been aged 60 days or more, in which case it would be dead.

This is a soft cow’s milk cheese with a washed rind.  Earthy, yeasty, pungent and a little fruity, it’s quite funky when very ripe, which I always appreciate.  Life’s a bore without a little stank, and I felt the presence of this baby in the cheese case even though it was situated next to some overripe teleme that had all but run out of its package.

Have it with some bread, fruit and a spicy white or dessert wine.