The Bumbling Gourmet has found a new home!


We here at Eaterie are thankful for what TRULY matters this holiday season. Family, friends, health…and food on the table. Most of all, we are thankful for LOVE.

Share this reminder with someone you love this Christmas season with this wonderful gift!Everyday Gratitude.



1 cup watercress
½ sheet nori
½ cup extra virgin olive oil
½ tablespoon sesame oil
1 teaspoon caper berries
1 scallion chopped
2 teaspoons raw blue agave syrup
1 tablespoon crème fraiche (or sour cream as substitute)

Add watercress, scallion and olive oil then puree in a food processor for two minutes. Add nori, caper berries, agave, and sesame oil then puree for an additional two minutes. Finish with crème fraiche and blend until smooth and creamy. Fill sauce in a squeeze bottle then use as a garnish.

Fall- That time of year when the leaves get crunchy, the days get longer and the air gets decidedly cooler. As the north wind starts to howl, one needs a little something to warm the insides. We have been exploring the bounty of a fruitful harvest season lately, indulging in more than our share of stews or hearty dishes featuring meats and root vegetables of all sorts. It’s been wonderful experiencing the rich earthiness Mother Nature has so graciously provided us with as we scour the local farmers markets.

Maybe a little to wonderful as this entry is about a slight return to something much lighter, if only for a few days, before we indulge in that grand feast which is Thanksgiving and set sail on the annual glut of the holidays. You can call it a last ditch effort to hold on to some semblance of a healthy weight before packing on that extra layer of insulation to shield us from the harsh winter months.

In a last hurrah of health, I whipped up this light and easy little dish to even out the till and give our waist lines a breather before the gorge fest later this week.

seared tuna with arugula and watercress salad

Seared Tuna with Arugula Watercress Salad and Asian Dressing

Searing the tuna well on the outside but leaving it rare on the inside gives you a lovely contrast between the two textures. That said, if you like your tuna cooked through, the salad will still be delicious.

1/3 cup extra-virgin olive oil
1 tablespoon Asian sesame oil
1 tablespoon soy sauce
½ teaspoon fish sauce
6 tablespoons rice vinegar (not seasoned)
2 tablespoons minced peeled ginger
1 tablespoons ground coriander
2 tablespoons nori fumi furikake
1 tablespoon kosher salt
1 tablespoon vegetable oil
1 (1-lb) sushi-grade tuna steak (about 2 inches thick)
1 lb jicama, peeled
1 bunch arugula (8 oz)
1 bunches watercress (8 oz), tough stems discarded
• Whisk together olive oil, sesame oil, soy sauce, vinegar, fish sauce and ginger.
• Combine ground coriander, nori fumi forikake, and kosher salt in a small bowl.
• Rub vegetable oil all over tuna, then coat with spice mixture, pressing gently to help it adhere.
• Drizzle non-stick fry pan with extra virgin olive oil, then sear tuna, turning onto all sides, until seared on all sides but still very rare inside, 3-4 minutes total. Transfer tuna to a cutting board and cut across the grain into 8 slices.
• Julienne jicama using an adjustable-blade slicer fitted with 1/8-inch julienne attachment or using a knife.
• Toss arugula, watercress and jicama with drizzle with enough dressing to lightly coat, then season with salt and pepper.
• Serve tuna over salad and garnish plate with asian watercress sauce(See Recipe). Serve remaining dressing on the side.
Cooks’ notes:
• The tuna in this recipe will not be fully cooked.


2008 Lapostolle Casa Sauvignon Blanc
2007 Trimbach Reisling
2007 Schlumberger “Prince Abbes” Pinot Gris

Anyone who knows my son, Julian, knows he is a notoriously picky eater. The kid literally subsists on the basic diet of chicken for a protein source and a few key carbs such as pasta, potatoes (only baked or French fried), and Ramen noodles…loads and LOADS of ramen noodles. It just so happened today, when we went for his old stand-by, we were fresh out of ramen, although we did have the makings to whip up a mean Yaki Soba- the basis of most instant ramen.

I know it runs contrary to logic we would not have a basic like instant ramen on hand, but we DID have the rough elements in store to whip up a quick soup from scratch. WHY?

Because that’s just how we roll around our house!

So armed with these ingredients, I set out to piece together the best down home ramen the kid has ever ate!

The basic recipe is quick, fairly simply and a million times more satisfying and rich than the 1 minute microwave version. I received a resounding two thumbs up from the boy.

Yaki Soba

-serves 4 (or one hungry teenager boy!)

2 Cups beef broth
1 Cup chicken stock 
1 tbls. Soy sauce
1 tsp. fish sauce or
½ tsp.  Katsaobushi (fish flakes)
1 cup chopped leek
1 clove garlic minced
½ tsp Fenugreek
8 oz. Dry Lo Mein noodles
1 Bay leaf
1 tbls. butter


1 Cup diced Chicken, beef of shrimp
1 cup mushroom (shiitake or portabella)
1 cup sliced carrot

In a medium stock pot, add beef broth and chicken stock, soy sauce, fish sauce (or fish flakes), Fenugreek and Bay leaf. Bring to a simmer over medium high. Sautee chopped leek in 1 tbls. Butter and then add along with 1 clove garlic to simmering stock. Add 8 oz. Lo Mein noodles and reduce heat to low. The basic Yaki Soba is ready to serve as soon as the noodles are al dente’.

You can also sautee mushrooms and carrot in 1 tbls of butter and 1 clove garlic. In a separate sauce pan, brown your chicken, beef or shrimp, then toss along with mushrooms and carrot until combined then add to basic Yaki Soba. Simmer on low for 5-10 minutes to meld flavors, then serve

Being a dyed- in –the wool, certified meatophile carnivore, I often find myself longing for those glorious chunks of heaven which are the holy grail of the grill- the cheese burger! So, when a recent episode of Michael Symon’s Food Feuds introduced me to a Minnesota regional favorite known as the Juicy Lucy (or Jucy Lucy depending on local preferences) I decided to give the dish a try adding my own spin.

As if molten globs of hot, gooey cheese oozing forth from half a lb. of charred beef weren’t enough, when I tried my hand at this puppy, I figured we could take it up yet another notch. My version being a Bourbon and Cola glazed affair slathered with caramelized onion, finished off with a nice dollop of Vidalia onion fig sauce all nestled into a warm, toasty corn meal dusted bun. The Pièce de résistance- a warm, creamy smoked Gouda tucked into the center.

This two fisted onslaught is a meal in itself but as the food gods know, no burger is complete without fries. We stuck with a hearty steak fry seasoned with a bit of the grill seasoning left over from the burger recipe. A sweet potato version would also be a nice departure with it from time to time.

As most of you know, the use of quality ingredients is key in bringing your best to the table. Leslie and I lean heavily in favor of fresh, locally produced, organic products in most of our meal offerings. Being a Kentucky girl, Leslie insists there be no other bourbon aside from one produced in her home state and we have found each we have tried imparts a unique flavor element. Among our favorites, we have found Woodford Reserve to be wonderfully suited for both cooking and sipping. Woodford’s, with its creamy Vanilla, sweet caramel, delicate butteriness, and a touch of fruitiness, makes for a perfect compliment in my recipes. Equally great is Buffalo Trace-a fine Kentucky sipper which features a rather handsome label which I am partial to for the fact that it was produced by my uncle, nationally claimed artist Lee Cable. It doesn’t hurt that the bourbon contained inside is of excellent quality also.

When it comes to cheeses, Ohio may just give the famed cheese of Wisconsin a good run for the money. The Amish community of Holmes County is home to several small farm producers such as Heini’s and Guggisberg. My son, a notoriously finicky eater, will covet an entire roll of the extra creamy baby Swiss the folks at Guggisberg turn out. I believe my next bout with the Juicy Lucy will include that same cheese-maybe with some buttery, sautéed mushrooms?

We had a major grilling epiphany this summer when discovered Cowboy brand, an all natural hardwood charcoal. The stuff is made from 100% natural. Lights without chemicals. It Cooks in 1/2 the time of briquettes. The best part being there are NO off tastes or flavors from chemicals. We’ve also found we uses less charcoal per fire than briquettes. Makes for a safer environment. I’ve also experimented with a variety of hardwoods to enhance the flavor of our grilled foods, Applewood and Hickory being my personal favorites for their roundness of flavor.

If  this has you salivating and ready to fire up the grill even though cooler temps are setting in, here is the scoop on the burger recipe-

Juicy Lucy Burger

Serves 4

1 lb. fresh ground sirloin

1 lb. fresh 80% fresh ground chuck

2 Tbls. Rendered bacon fat

1 ½ tea. Kosher salt

1 ½ tea. fresh Ground Black pepper

2 Tbls. Worcestershire Sauce

1 cup Kentucky Bourbon

1 cup Cola ( Coke is it! )

1 medium sweet onion

2 Tbls.unsalted butter

½ lb Hickory Smoked Gouda cheese

Combine ground sirloin, ground chuck, and rendered bacon fat with 1 ½ tea. Kosher salt and 1 ½ tea. Ground pepper. Add 2 Tbls. Worcestershire sauce and mix together. With a burger press, form ¼ patties with the beef. Approx.8 total. The flavors will merge well and these will cook best if these are allowed to sit covered overnight in the fridge.

To prep the burgers for the grill, cut four squares of Smoked Gouda, about 2 inches each. Place in the middle of two beef patties and press the edges firmly together. Be sure the edges are well sealed so the cheese doesn’t ooze out during cooking. Season the burgers generously with grill seasoning, then place on hot grill. Turn the burgers once then Glaze with Bourbon Cola mixture. Turn the burgers again, repeat glaze then cook until medium rare. This, I believe, brings out the full flavor of the dish and gives you a nice, juicy burger. Hence, THE JUICY LUCY!

In the mean time:

Slice one whole sweet onion and place into a sauté pan with 2 Tbls. Melted butter and 2 Tbls. Cola. Brown low heat until nicely caramelized. Topped finished Burger with Onions and Sweet Vidalia Onion Fig Sauce.  Place on corn meal dusted buns which have been lightly grilled.

Grill Seasoning

1 Tbls Sea Salt

1 Tbls dehydrated Onion

1 Tbls Fresh Ground Black pepper

1 Tbls Fresh or Dried Thyme

1 Tbls Tarragon

1 Tbls Garlic powder

½ Tbls Fennel Seed

3 Bay leaves crushed

Combine all ingredients.

Tom Yum Kai

Tom Yum Kai

-serves 4

1 lb. Chicken Thigh

2 tablespoons Green Curry Paste (see recipe)

2 lemon grass stalks

1 qt Chicken Stock

2 tbls. Fish sauce

1 1/2 cups water

12 small dried Shiitaki mushroom caps

1 cup fresh peas

½ lb. lo mein noodles uncooked

1 red chili pepper diced

½ teaspoon Fresh grated ginger

1/2 teaspoon fresh lime juice

For garnish:

2 scallions diced

3 stalks cilantro diced

Sauté chicken thighs in approx. 1 ½ tbls. Extra Virgin olive oil. When chicken is browned,  add 1 tbls. Green curry paste. Toss until coated, then simmer on low heat for 2-3 min. Add 1 qt. chicken stock in large stock pot, then bring to a slow boil over med. high heat. Add 1 tbs. of remaining Green curry paste, 2 tbls. Fish sauce, fresh lime juice and 1 ½ cup of water.  Continue to simmer over medium high heat. Dicing only the white stalks of the lemon grass, add those as well along with fresh ginger, red chili, shiitake mushrooms and fresh peas. Simmer 5 min. Add lo mein noodles and simmer until they are cooked al dente.

Serve and garnish with diced scallions and fresh cilantro.

Thai Green Curry Paste

-Makes ½ cup


8-10 small green chilies, seeded

2 lemon grass stalks, white part only, thinly sliced

1 inch piece of galangal, finely chopped

1 teaspoon very finely chopped kaffir lime skin

4-5 medium garlic cloves,finely chopped

3-4 medium Asian shallots, chopped

5-6 cilantro stalks, finely chopped

Handful of Thai basil, finely chopped

2 teaspoons shrimp paste

1 teaspoon ground coriander

1 teaspoon ground cumin


Using a mortar and pestle, pound the chilies, lemon grass, galangal, and kaffir lime skin into a paste. Add garlic, shallots, and coriander and pound together. Add remaining ingredients one at a time and pound until the mixture forms a smooth paste. Alternatively, use a food processor or blender to grind or blend the ingredients into a paste.


Store the paste in an airtight jar for two weeks in the refrigerator or two months in a freezer.

Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes
Total Time: 1 hour, 60 minutes

• 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
• 1 large onion, finely chopped
• 2 cloves of garlic, chopped
• 3 tablespoons of fresh parsley, chopped
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 tablespoons flour
• Salt
• Pepper

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into 1 inch balls. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Stuff two to three Falafel in pita lined with a healthy scoop of Greek yogurt sauce. Garnish with sliced cucumber and tomato wedges. Add additional Greek yogurt to taste. Garnish with fresh diced mint.

Greek Yogurt Sauce    –Tzatziki

1 pint Greek Yogurt
2 cloves garlic, minced
1 table spoon fresh mint, diced
1 tablespoon fresh lemon juice
Sea salt to taste
White pepper to taste

Tabouli Salad

Tabouli Salad

• 1 cup water
• 1 cup fine Bulgar Wheat
• 1 cup minced fresh parsley leaves
• 1/2 cup minced fresh mint leaves
• 1/2 cup finely chopped yellow onion
• 3 tomatoes, diced
• 2 cucumbers, seeded and diced
• 3 tablespoons olive oil
• 3 tablespoons lemon juice , or to taste
• 1 teaspoons sea salt

In a large mixing bowl, pour the water over the cracked wheat and cover, refrigerate about 30 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy.

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