The First Milk

My son is a college swimmer and my husband and I travel frequently for his meets. For me virtually all travel involves finding the most interesting food in any destination. Thus far I have been pleasantly surprised and downright impressed by food in the Midwest. Case in point, MilkTooth Cafe in Indianapolis. The brainchild of chef Jonathon Brooks and his wife Ashley, it is a modern take on diner fare using local ingredients and creative twists on classics. Located in a repurposed former auto shop with roll-up garage doors opening to a patio, reminiscent of cafes in my hometown of Portland, Oregon, it serves up breakfast and lunch daily.

I recently dined there with my son the aforementioned swimmer. At 6 foot 6 inches tall with daily four hour workouts he can usually put down several entrees. I encourage him to order as much as he likes and use this to my advantage so that I can sample as many dishes as possible. While he perused the menu I started with a Dreamsicle Mimosa. Composed of freshly squeezed orange juice, Bergamot Vodka, Vanilla simple cream and a splash of sparkling wine it elevated my childhood popsicle memories to an adult nirvana. What are Bergamot Vodka and vanilla simple cream you ask. Bergamot is a citrus whose fragrant oils give Earl Grey tea its characteristic aroma. The Bergamot Vodka produced by Square One imparts complex orange/lemon and floral components to this cocktail but an orange vodka could certainly be substituted. After querying the bartender, the mysterious vanilla simple cream was revealed to be sweetened condensed milk infused with a vanilla bean. Make this for your next brunch ! More later on the food after I recover from testing the mimosa recipe!

Dreamsicle Mimosa

2 oz Square One Bergamot Vodka

4 oz freshly squeezed orange, tangerine juice, I use blood orange which gives a lovely rosy hue

1 oz Vanilla Simple Cream

2 oz Champagne, Prosecco or sparkling wine

Place orange juice, vodka and simple cream in a cocktail shaker with a handful of ice and shake vigorously. Strain into a wide champagne glass and top with the bubbles

Note: when measuring ingredients with a jigger the large end is 2 oz and the small is 1 oz.

Vanilla Simple Cream

1 11.5 oz can sweetened condensed milk

1 vanilla bean , split and scraped

Place milk in a microwavable bowl, scrape interior of bean into milk. Add the bean and microwave for 90 seconds. Will keep in the refrigerator covered for 2-3 months. Use it in your coffee too. I heat it for about 60 seconds in the microwave so that it has a more pourable consistency for the above cocktail.

The Second Milk

Back home here in Portland I had been hearing consistent praise for another cafe, Milk Glass Market. Located in the North Portland neighborhood, this farm to table gem is a micro-market, counter service cafe by day and table service restaurant Friday and Saturday nights. Past Sunday morning I arrived with family in tow, ten minutes prior to opening and just before a line began to form. The wait is justified. Each dish sampled was a well conceived composition of contrasting flavors and textures form the buttery sky high biscuits slathered with soft, tangy Spanish Miticrema sheep's milk cheese and a dollop of lightly spiced sweetly acidic ripe tomato marmalade, a veggie sando with briny, crisp, pickled beets, carrots and roasted red peppers dressed with a rich and creamy cashew butter on light housemade focaccia , to a smoked trout plate with pickled beets, perfect soft hard boiled eggs and capers. Lastly was the warm goodness of a brown butter cake with silky creme fraiche and tart, sweet blueberry compote. Can't wait to return for a dinner!

One of my favorite cities is San Francisco . On each visit there, I walk for miles, for exercise and in hopes of happening upon a new find. Last month while walking back from Tartine Bakery in the Mission, wandering down Valencia Street perusing the shops, I found myself in front of Samovar Tea. It's a simple, clean-lined space with an Asian vibe, and seating that feels comfortable when taking tea solo. It has a well-edited tea and chai menu, along with light meals of avocado toast and sous vide eggs on coconut toast. Ever have an egg cooked in its shell in 145 degree water for 45 minutes? It is the perfect poached egg. But I digress...I had my eye on the Tumeric Coconut Latte. With its anti-inflammatory properties, turmeric has been touted to prevent everything from joint pain to Alzheimer's. For me it is chai without guilt. Their version is the best I have had yet. I had several over the next few days and watched intently, asking numerous questions so that I could reproduce this warming delight at home. Curl up to a cup.

Turmeric Coconut Latte

1/2 Cup Turmeric Ginger Tea (recipe follows)

1/2 Cup Milk of your choice (Almond milk, if you are dairy free)

1 Tablespoon Sweetened Condensed Coconut Milk (Nature's Choice available on Amazon)

2 Grinds Black or White Pepper, (pepper enhances the absorption of tumeric )

6 Drops Orange Flower Water (Available in cocktail or baking sections of grocery)

Heat milk and tea in a serving cup for 1 minute in the microwave. Add the condensed coconut milk and stir until dissolved. Grind the fresh pepper over the cup and finish with the drops of orange flower water. I steam the milk separately with my home expresso machine or you could use a brother for the milk.

Turmeric Ginger Tea

1 teaspoon peeled whole turmeric, finely grated

1 teaspoon peeled ginger root, finely grated

1 cup boiling water

Pour boiling water over ginger and turmeric. Cover and steep for 10 minutes. Strain and use. I quadruple this recipe and keep it in the fridge so I can have Lattes all week.