Camacho Watcho

With a last minute cancellation to cooking club this past week due to the host couple’s sick child, the rest of the group decided to still get together but to go out to dinner for a change. We chose Blackbird Cafe in South Minneapolis for the occasion.

I had previously visited Blackbird to photograph a beautiful bowl of noodles for this Heavy Table article, by fellow writer Susan Pagani. The day I went to photograph I had just eaten lunch, so when the noodles were offered to me I regretfully declined, but vowed to myself that I would be back.

A cross between a European cafe and a hunter’s lodge (only because of the mounted antlers on the wall..a bit of a mystery to me), Blackbird presents itself as an eclectic little spot that appeals to all. The menu is diverse with Asian, Latin and American flavors featured in the dishes. With all the tempting options, it makes it nearly impossible to decide on just one thing to order.

We decided to order some appetizers to start. My favorites were the BBQ ribs, coated in a rich and tangy sauce, and the empanada, a buttery pastry filled with green olives and pulled pork and served with smokey chipotle sauce.

Entrees were a wide array of choices, reflecting the diverse menu. Of course, I went for the Spicy Peanut Noodles with Tofu (featured in the Heavy Table article). This flavorful and well-balanced dish is similar to Thai pad thai, but with a saucier presentation (literally, it is presented with the sauce coating the noodles, rather than being sauteed together). If you do try this, don’t be fooled by the heat. The first few bites were Minnesota spice, but as the eating continued, the heat continued to build. And, of course, I love that Blackbird adds a fried egg on top – the yolk is a creamy, rich addition to the spicy sauce.

Also ordered was the salmon with creme fraiche and dill (a dish we replicated at home the next night), seafood tacos and the special of the day – halibut and blue crab ceviche served on masa cakes.

Our dining experience ended with fortune cookies. Everyone opened theirs and read their lovely fortunes. And then I opened mine. It was a bit like being a Chino Latino, where they give you nasty fortunes. Mine was a backhanded complemented that read, “You deserve respect and will eventually get it.” Ouch!

After Blackbird, we went back to Jill and Brian’s house for dessert. They had already made their assigned cooking club dessert and we certainly didn’t want it to go to waste. So we all enjoyed bowls of vanilla ice cream topped with homemade caramel and toasted coconut. Absolutely delicious.

Toasted-Coconut Caramel Ice Cream Sundaes

1 cup sugar
1/4 cup water
1 cup heavy whipping cream
1/4 cup sweetened cream of coconut
1 1/4 cups sweetened flaked coconut
1 1/2 pints purchased French vanilla ice cream

Place sugar and 1/4 cup water in heavy deep medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high. Boil until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Remove from heat. Immediately add cream and sweetened cream of coconut (mixture will bubble vigorously). Whisk over low heat until caramel sauce is blended and smooth and any caramel bits dissolve. do ahead Can be made 1 day ahead. Cool, cover, and chill. Rewarm slightly over medium heat, stirring often, before using.

Preheat oven to 350°F. Spread coconut evenly on small baking sheet. Bake until golden brown, stirring every 3 to 4 minutes, about 12 minutes. Cool. DO AHEAD: Toasted coconut can be made 4 hours ahead. Let stand at room temperature.

Scoop ice cream into bowls. Spoon some of warm caramel sauce over. Sprinkle toasted coconut over and serve immediately.

Several week’s ago we were invited, along with a few other couples, to learn some cooking techniques from a Vietnamese woman. Lana moved to the US from Vietnam a couple years ago and a friend of Carly’s mom. She is an excellent cook and delighted us with a meal of spicy Tom Yum soup.

While we all were eager to learn and help, we were given strict instructions to just observe her while she busied herself in the kitchen. It was a great time chatting with the girls and watching Lana as she pulled everything together.

The essence of the soup is in the broth, which Lana made from scratch using pork bones, lemongrass and taro root. This bubbled on the stove while she prepared a spicy sauce of lemongrass, garlic, tomato (she used ketchup) and oil and then cleaned the seafood and greens.

Once the broth was ready, she removed the lemongrass and bones and then added the sauce. Along with some Tom Yum paste, a seafood bouillon cube, tofu and the seafood itself – we were ready to dish up our bowls.

Usually this soup would be poured into a serving bowl with a heating unit and placed on the table for everyone to make their bowls of soup, but in this occasion we did this at the stove. Lana demonstrated how to assemble the steaming bowls. First, your serving of greens are added to the soup pot to wilt. You then put some noodles in your bowl and choose the seafood and other vegetables that you want. You then retrieve your greens and then ladle the spicy broth on top. We all patiently waited in line clutching our bowls for our turn – it smelled incredible.

The taste was absolutely perfect. Spicy but slightly sweet – the ultimate comfort food. The seafood was perfectly cooked, tender and saturated with the spicy flavor. When the weather turns a bit cooler, I’ll have to dig up a recipe to see if I can make this at home myself.