Something Good to Eat: GOEMON

I walked past this Japanese restaurant various times, but it wasn't until someone mentioned it that I actually noticed it was there. When I went in, I was hesitant, it was quite small and simple and looked like any other sushi place. But then i noticed two full tables of japanese business men eating heartily and laughing loudly over their sake. And if there's one thing I know, if the Japanese are eating at a Japanese restaurant, it's because it's the real deal and very good. This rule goes for all other foods.

The menu is quite simple and specific, divided into lunch and dinner. In fact you should keep in mind their specific schedule too which is as followed.

Monday to Friday
12:30-3:30
7:30-11:30

Saturday
1:00-4:00
7:30-12:00

This place is well-known for their Shabu Shabu and Sukiyaki which are cook-it-yourself meals.
And you can feel free to try it, but I have only gone there for 3 things.
Ramen, sushi and tempura.

The Ramen, which I have only been able to find here, is amazing. A flavorful broth with noodles, egg, pork and seasoned with your choice of miso, soy or salt. I suggest the miso. This soup is so heartwarming and calming, I will openly admit that after a bad break-up I went straight to Goemon, took a seat at the bar and ordered nothing but this soup which soothed my broken heart.

There are a few sushi rolls to choose from, but I only suggest one. Hana Atun Roll.
I'm so embarrassed to say that I can't recall exactñy what's in it besides avocado, but it's covered with the freshest and smoothest tuna I have ever tasted! That's probably why I can't remember the other ingredient, I couldn't get over the tuna. I do enjoy that it DOESN'T come with cream cheese, which has bored me to death in sushi rolls. And this one is so good, I don't even have to dunk it in soy sauce. I really don't suggest any other.

Continuing with freshness, I also suggest the Nigiri mix. This is real sushi rice, unlike other places that use regular rice. And the sashimi slices are just amazing. So smooth and filling.

I also suggest the shrimp tempura. It is costly...but it's the biggest shrimp I have ever seen! Seriously, monster shrimp. Longer than my hand shrimp, and the batter is amazing. I would show a picture...but they were devoured before I could.

Of course, if you want something strong and traditional to go with your food, some warm sake is always the way to go.



So, all in all, the menu seems limited (and it is) and it's also somewhat costly, but if you're looking for something traditional and really good, this is it.



Goemon
Manuel Montt 38, Providencia.
0222351714

Something Good to Eat: TEA CONNECTION

I have found that when I start trying discovering new restaurants I like, i'm not partial to the whole menu, but to very specific items. And in general, it's a sad truth that there are very few restaurants around here that have a full satisfying menu. 

But anyways...this is one of those places with select go-to items. 

Tea Connection is actually a chain restaurant that has locations in Chile, Argentina, Brazil and Mexico. Usually I am hesitant to chain restaurants, but I was attracted to the clean and modern look which is something that is lacking in this country. 

The menu is based on healthy and fresh preparations, and it is reflected in the food. Breakfasts are also available, but when I ordered one it was pretty costly for such small portions. The service is a little slow, but that's Chileans for ya.

So I decided to settle on a sandwich called the Tibio Thai. This is has roasted chicken with cheese, mango chutney, mushrooms and arugula. The bread is also made in the same location and is amazing.

When I first went, I also ordered a side of potatoes wedges called Come to Papa with crispy skin (shows it's fresh and tastes so much better), and a side of smooth cream cheese and chives. I fell in love with the potatoes. And I always ordered on the side, but now they offer it with the sandwich which is a new bonus. (Although, to be honest, I still order a portion of potatoes)

Of course, being called Tea Connection they have a wide variety of teas. Pretty good to. They sell loose tea, but I seriously don't suggest it. It's far too expensive and not worth it. They do have some great iced teas, and smoothies. I personally drink the flavoured waters which come in a beautiful bottle. It may be simple, but it's got a fresh flavour and obviously is healthier.

I also have to make a special mention to the desserts. They have a lovely variety and so delicious. I am partial to their carrot cake which is actually the best I have tried anywhere and gotten much inspiration from. I swear I tried to take a picture, but i ate it too quickly. So I highly suggest it!

In conclusion, go for the sandwiches, extra side of potatoes, fruit water and finish of with any of their great pastries. And if price is something you need to know, you will spend approximately $18.000. And that's for two people. One sandwich with the potatoes is more than enough for two. So all in all, not bad for a relaxing summer date.*wink*

Tea Connection
Av. Pedro de Valdivia 0129
022340047

Monday-Saturday 8:30-11:30
Sunday 12:00-9:00

Something Good to Eat: LA SIGNORIA

It's probably no surprise that I'm a complete foodie. And when I came to Chile, I was surprised by the gastronomic contradiction here. The agriculture here is amazing. The markets have such a great, affordable and vast collection of produce. And yet, I was very disappointed with the limited variety of restaurants and the general lack-luster of the food. Even the high-end, well-reviewed restaurants hardly ever blew me away. So I made it my mini mission to find truly good places to eat. Whether they be hole-in-the-wall or 5 star locations...I just wanted something good to eat.

So here it is, my first review for my first find in Santiago, Chile.

La Signoria

I found this place while I was walking on Loreto making my way to the Chinese supermarket, and noticed a doorway with the word pastry shop in Italian written along the wall and knew I HAD to go in and take a look. I found an empty little place that was decorated completely in white and had room for about 20 people. The single waiter that was there jumped into action to serve us and showed us a plastic menu. Nothing looked interesting until he mentioned the special. Each day, the chef goes into market to find fresh ingredients and makes up approximately 5 new pastas each day. We went straight for it. We also ordered a fruit juice. And not the bottled Watts nonsense they drink here, but an actual fruit juice with pulp and all. And those also change daily.

Before the pasta, we got a surprise entree. Bruschetta with antipasto on top. We were told this also varied each day and in winter soup was given instead of the bruschetta. Either way, it's a complimentary treat given before the pasta. And it was amazing!

And the pasta? I am not a fan of fresh pasta...but this was better than anything I have ever eaten. I had ravioli filled with squash and covered with butter and sage that was so heavenly, I was imagining myself running through a vegetable garden on a warm day of autumn.

I wasn't able to take a picture of my plate because I devoured it, but I did manage to take a picture of my partners plate (who is a more a patient eater than I). He ordered mushroom and ricotta ravioli with sautéed mushrooms on top. Amazing!

I have told so many people about this place, and it seems as though word has really gotten around. They offer a lunch special during the week, but on the weekends I can't get a seat unless I make a reservation. And that plastic menu? Disappeared. And why not? The pasta is so amazing, it is the only reason I would go there...well, unless I'm looking for a good brunch, but I'll leave that for another review.

La Signoria

Bellavista 211, Santiago, Chile

02 2813 6591

The Mean Red

"You know those days when you get the mean reds? Suddenly you're afraid and you don't know what you're afraid of!"-Breakfast at Tiffany's

I loved this little bit of the film. Because it's totally true. Some days you just wake up and nothing seems sure or safe. And the only explanation is fear but with no real reason. I, however, have plenty of reasons why I feel this way, or why I feel it's necessary for a drink especially when you've just got off a 12 hour shift at work on a Sunday when it's gorgeous outside and you're locked in a kitchen!

Necessity if the mother of invention, and so...desperately needing a fancy drink, but unable to go out for one, I came up with this magic potion with what I had in the fridge.

And I've adequately baptized it as: The Mean Red

Ingredients on hand: Absolut Raspberry, Grenadine, 

Bauza Ice (chilean version of Smirnoff Ice), and Raspberries.

After a long day of work or a simple when you got the "mean reds" and you feel like all you want to do is lie in bed and cry...mix this little number up and it'll make all the difference! (Granted, it's no trip to Tiffany's, but after a glass of this, it's a close second!)

THE MEAN RED

2 shots Absolute Raspberry

2 Shots Grenadine

Spoonful of crushed raspberries

Top up with Smirnoff Ice or equivalent bubbly drink.

Matcha Madness

What is Matcha? Matcha is finely ground green tea. The Japanese tea ceremony is based solely on the preparation, serving and drinking of this lovely powder. It's also used as a dye or to flavor various foods like cakes, pasta and the amazing wagashi. It does have an acquired flavor. Quite bitter actually. But if prepared just right, that can be avoided and thoroughly enjoyed. Besides the fact that it is a unique flavor, it's crazy-good healthy for you. Since you're ingesting the whole leaf, and not just the brewed water like usual green tea, you're getting way more benefits. In fact, one cup of matcha is the equivalent of 10 cups of brewed leaves.Here are a few benefits of matcha:

Anti-oxidant. 10 times more than blueberries.
Amino Acid L-Theanine which promotes relaxation and awareness.
Energy Booster
Calorie Burner. Burns fat and boosts metabolism without raises heart rate or blood pressure.
Natural Detox

So...really good for you. Now, it doesn't have to be too complex to make it in tea form, but I drink so much tea of other kinds already, I like a little variety. So I make matcha popsicle.

My recipe is simple enough. And you can adjust the ingredients and amounts to you liking. You need:

• A Cream base
• Matcha
• Something to sweeten 

Here is what I use: Coconut Cream and Agave Syrup or Organic Cane sugar and coconut milk to loosen is necessary. 

It's easy enough. Through all three in a blender, and mix. Add more liquid if it's too dense, and more sugar if not sweet enough. But remember...the point is that matcha isn't overly sweet. I will add an extra ingredient which is my little secret: CINNAMON. Seriously, don't ask me how, but tsp of cinnamon will actually calm down the bitterness. 

The final texture should be like a thick soup. Not too liquid or you will get an icy popsicle instead of a creamy one. You will noticed when poring it into your molds that it has a satiny look to it. From there on...freeze and then enjoy!

If you ever have a small amount leftover in the blender, (which I always hope for) I will add more coconut milk and make myself a milkshake to enjoy right then and there. Of course, you don't have to make popsicle to enjoy it...just blend some matcha with your choice of milk and sugar. Or if you have a hankering for something richer, use good quality vanilla ice cream, a splash of milk and throw in some matcha. Amazing!

My Matcha Popsicle Recipe

• 1 Can Coconut Cream
• 3 tbsp Matcha Powder
• Splash Coconut Milk
• 1/3 cup Organic Cane Sugar

Mamma Mia!

So I have tried so many complex and exotic dishes in my life. 

But honestly, pasta has always freaked me out. 

Supposedly it's one of the easiest dishes to prepare, but I always found it to be way more complicated than what it seems...until I decided to actually try it. 

In fact, I have always found the so-called simple dishes to be harder and make me nervous.

So this time I decided to find my cooking-guts and gave it a try. I'll even tell you how I almost thought I completely failed this recipe, and then found some salvation! My own recipe will follow at the end.

But I've discovered that just like any other cooking, and especially with all 'dough', it's all about how you handle it and your emotions that go into the cooking.

If you're freaking out, the dough will freak out too and nothing will work. So...handle with care. Professionals who worked at hotels told me that semolina is essential. I've heard that, but just so happened to be OUT of semolina and had no interest in running out to fetch some. Pasta is stay-indoors foods.

 And after going through my Silver Spoon and Jamie cookbooks, I realized that semolina was never mentioned. So, I decided to follow their advice.

You could use the traditional mound of flour with eggs in the center, but if you're ok with skipping on that small traditional detail, a food processor works wonders! Just place the eggs and flour in the processor and start blitzing away. Through the funnel, I added olive oil (not in the recipes, I just thought it felt 'Italian' to add some.

When I removed it, the trick is to press the 'crumbs' together until they stuck and started to kneed until it resembled dough.

After a while I noticed the texture was too tough and broke apart too easily. I returned it into the processor and added more flour and slowly added water through the funnel until the processor makes a dull sound and it looks like the dough is moving slowly inside.

I took it out, and the difference was amazing. This time when I started to kneed, it didn't take long until it formed a smooth ball that was not sticky or dry. 

I heard once that It should be as smooth as baby's skin. It sounds morbid, but it's exactly right!

After you feel it the right texture, roll it out. If you're doing this by hand, divide it into small portions and roll out until desired thickness and cut into strips or shapes that you want. If you're using a machine, which is crazy simple and easier, you want to pass the slightly rolled out dough through the widest setting. You pass it through, fold it in half,  lengthwise, and pass it through until it's smooth. Then you start passing it through adjusting the with smaller and smaller each time you pass it through until it's as thin as you like. This you can ct it out, or use the adjustment like I have and pass it through to automatically cut out the pasta.

Once you've got your pasta, make sure it evenly dusted with flour. From here, boil it straight away in very salted water (as the Mediterranean), or if you're going to save some, hang it to dry and store in an airtight container, or I suggest to make little round mounds, wrap it, bag it, Tupperware it, and then freeze it. To use again, just thaw it out and use.

I boiled some straight away with a homemade pomadora sauce (recipe to come in another post) , and the rest I froze for another rainy day. The good thing about fresh pasta is that for all the time it takes to make it, it only takes 2min to cook it. When done, have you sauce ready in a frying pan, and add it in straight from the pot without rinsing. That water with starch is something you want to add to the sauce. Mix it up there and then...serve hot with fresh grana padano cheese. Don't let anyone wait! Once the plate is received, it must be consumed!

Pasta Dough
4 cups flour

2 eggs (preferably organic)

1/4 cup olive oil

1 cup water

Let's get cooking!

Aside from working on my own online pastry and baked goods web-based business, Gabriela's Pastry & Sweets, I have an uncontrollable obsession for all things "kitchen".

Cooking from a young age to escape the world of chain fast-foods and mashed potatoes in a box, I have expanded my knowledge far and wide, trying to leave no 'culinary stone' un-turned. And there is still so much more to discover! That's the beauty of gastronomy! 

Here I will share new discoveries, experiments and just plain indulgences for you to discover and try as well. From the exotic to the just plain give-it-to-me-now laziness.

Remember where the real inspiration for food comes from:
if you want it, make it, then just plain enjoy it!