Chomping Board

Savory Dutch Baby Pancake

2013-04-23T12:50:00.003-07:00

I'm often torn between having something sweet or savory for breakfast. The simple solution to that, of course, is to have both! This morning I made a double batch of dutch baby pancakes. I split the batter in half and added 1/2 cup of grated cheddar cheese to one half. What resulted was a slightly cheesy flavor infused with the usual sweet pancake batter. I like the browned cheesy bits on the surface of the pancake, but the batter base was sweeter than I would have preferred. If I do a double batch of sweet and savory pancakes again, I'd add the sugar to the sweet pancake after splitting the batter in half. Or another solution would be to make the cheesy batter on its own, decreasing the sugar and adding a bit more salt or other savory herbs. All in all, still tasty and I'll let you know how it goes with a few modifications next time.

Coconut Lemon Bars

2013-04-03T15:16:00.000-07:00

It's hard finding a lemon bar recipe that has just the right balance of sugary sweetness and lemony flavor without being too sour or sickening sweet. I got this lemon bar recipe from a good friend and have been using it ever since. I think the best part is actually the shortbread crust, which holds up its buttery cookie texture while cradling the lemon custard filling. Out of curiosity I sprinkled a layer of shredded coconut on top before baking. What resulted was a nice toasty, chewy coconut layer added to a well-balanced lemony treat!

Lemon Bars
Makes 16 pieces

Crust:
8 Tbsp unsalted butter, softened
1/4 cup granulated sugar
3/4 tsp vanilla extract
1/8 tsp salt
1 cup all-purpose flour

Filling:
1 cup plus 2 Tbsp sugar
3 Tbsp all-purpose flour
3 large eggs
1 1/2 tsp finely grated lemon zest
1/2 cup strained fresh lemon juice
1/2 cup shredded coconut, optional

Preheat oven to 350 F. Position a rack in the lower third of the oven. Line an 8"x8" square pan along the bottom and up all 4 sides with foil or parchment paper.
Crust: Cut butter into chunks and melt in a saucepan over medium heat. Remove from the heat and stir in the sugar, vanilla, and salt. Add the flour and mix until just incorporated. Press the dough evenly over the bottom of the pan. Bake for 25-30 min, or until the crust is will browned at the edges and lightly browned in the center.
Filling: While the crust is baking, stir together the sugar and flour in a medium bowl until well mixed. Whisk in the eggs. Stir in the lemon zest and juice. When the crust is ready, turn the oven down to 300 F and slide the rack out without removing the pan. Pour the filling over the hot crust. If using, sprinkle shredded coconut evenly over the top.
Bake for 20 to 25 minutes, or until the topping is puffed at the edges and no longer jiggles in the center when the pan is tapped. Set on a rack to cool completely in the pan.
Lift the ends of the foil or parchment liner and transfer to a cutting board. Cut into sixteen 2-inch bars. May be stored, airtight, in the fridge. Lemon bars keep well for about 3 days; after 3 days the crust softens but the bars still taste quite good for the remainder of a week.

Espresso Chocolate Shortbread Cookies

2013-03-28T16:33:00.000-07:00

These shortbread cookies were quite amazing. Full of coffee and chocolate flavor, soft and crumbly with a sandy texture. They were definitely buttery and one cookie was perfect for satisfying my sweet tooth. In my first attempt at this recipe, I somehow mixed up my measuring cups and accidentally used only half of the flour required. Imagine my horror as I watched through the oven door to see my shortbread melt into a flat pool of dough! The messed up batch was overly buttery but still tasted so good that my husband refused to let me throw them away. Instead, he stashed them out of my reach and polished them off within the following week. I would make this recipe again, but before I do I'd like to explore some other shortbread varieties out there.

Espresso Chocolate Shortbread Cookies from Smitten Kitchen

Oatmeal Chocolate Chip Coconut Toffee Cookies

2013-03-26T15:27:00.001-07:00

What a mouthful of ingredients! This recipe is reminiscent of one of my favorite cookies, a Cherry Chocolate Chip Oatmeal Toffee Cookie, that I have yet to share on the blog. I used my favorite Ghiradelli chocolate chips, though chocolate chunks from Trader Joe's Pound Plus Dark Chocolate would work well too. This is hands-down a chewy cookie, made so from the oatmeal and toasted coconut. It was almost difficult to distinguish the chewiness of the oatmeal from the coconut, but there is definitely a subtle coconut flavor. The best textural component comes from the toffee bits that melt while baking, forming slightly crisp bottoms and edges. Remember to let these cool on the baking sheet for about 10 minutes before you transfer them to a cooling rack, otherwise the toffee bits may still stick to the baking sheet.

Oatmeal Chocolate Chip Coconut Toffee Cookies
Makes 2 dozen (3" diameter cookies)

1 cup sweetened shredded coconut
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup old fashioned oatmeal (or quick oats)
1/2 cup toffee bits
1 cup chocolate chips (dark works best in my opinion)

Preheat oven to 350F. Line a cookie sheet with parchment paper and spread shredded coconut in a thin layer. Toast coconut in the oven for 5-7 minutes, stirring halfway through. When coconut is lightly browned, remove from oven and set aside to cool. Keep lined cookie sheet to use for baking the cookies.
Raise oven temperature and preheat oven to 375F. In a small bowl, whisk together flour, baking soda, cinnamon, and salt.
In a large bowl, use a stand or hand mixer to cream together the butter and brown sugar until mixture is light and smooth. Scrape down the sides of the bowl if necessary. Add egg and vanilla and continue mixing until smooth. Add flour mixture and stir until all the dry ingredients are incorporated. Add oatmeal, toasted coconut, and toffee bits and stir. The batter will be very thick at this point. By hand, fold in the chocolate chips.
Drop 1 1/2 tablespoons (medium OXO cookie scoop) of dough onto a lined cookie sheet, about 2 inches apart from each other.
Bake for 9-11 minutes until edges are firm and cookies are lightly browned. Remove from oven and let cookies rest on baking sheet for 10 minutes before transferring to a cooling rack to cool completely.

Healthy Oatmeal Pancakes

2013-03-21T14:45:00.001-07:00

I had some leftover cinnamon-sugar from making snickerdoodles the other day. I considered different ways to use it up - breakfast bars, dutch baby, more snickerdoodles - and somehow ended up making pancakes! With an apple cinnamon topping. This pancake recipe was great, not only because it contained oatmeal to make it healthier, but also because I only had 1/4 cup of flour left and that's all I needed! The original recipe calls for quick-cooking oats which I did not have. Instead, I used old fashioned oats and roughly ground them with a mortar and pestle. A quick pulse in a food processor would work too, just enough to break down the oats but not so much that all you're left with is fine powder. The various oat bits, big and small, add a nice textural component to the final pancakes. The pancakes are 3" in diameter and slightly crispy when fresh from the pan. Leftovers can be frozen or kept in the fridge for a couple days and reheated in the toaster oven.

Oatmeal Pancakes
Makes about 12 pancakes, 3" in diameter
Slightly adapted from CookingLight

1/4 cup (1.2 oz) all-purpose flour
1 cup oats (quick oaks, or roughly ground old fashioned oats)
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 cup buttermilk (or slightly less than 1 cup milk plus 1 tablespoon white vinegar)
2 tablespoons butter, melted
1 egg

Combine all dry ingredients together in a large bowl and stir with a whisk.
Combine buttermilk and egg in a smaller bowl and mix until well combined. Add to flour mixture and add the melted butter. Stir all ingredients together until everything is barely moist and incorporated. Batter will be lumpy from the oatmeal. Be careful not to over mix the batter.
Heat a nonstick pan over medium heat. Lightly coat pan with a small drizzle of cooking oil or spray. Spoon about 2 1/2 tablespoons of batter for each pancake onto the pan, creating pancakes with about a 3" diameter. Flip pancakes when bubbles appear on the tops and the edges look cooked and dry. Cook until the bottom of pancakes are lightly browned. Serve immediately with your choice of toppings.

I don't have an exact recipe for the apple cinnamon topping. I started with 1/2 cup cinnamon-sugar mixture, 1 chopped apple, and 1/4 cup water. Cook everything together in a saucepan over medium heat until sauce thickens slightly and apples are soft.

Beer Braised Corned Beef Dinner

2013-03-18T18:30:00.000-07:00

Beer braised corned beef with cabbage, carrots, and red potatoes. Happy St. Patrick's Day!

Oven Roasted Kale Chips

2013-03-14T11:30:00.001-07:00

I've been on a vegetable roasting kick for the past year. Aside from these delicious roasted brussels sprouts, my other staple is roasted kale. These crisp up very nicely and amazingly do take on the satisfying crunch of real chips. Don't be overly ambitious like me in piling kale leaves onto your cookie sheet - it's important to bake these in 1-2 layers so that they cook evenly and all take on the same texture.

If you don't plan to serve this immediately, I'd suggest letting them cool in a single layer on the cookie sheet before you place them in a container. Otherwise, any residual heat will cause them to soften inside the container and lose their crunchy texture. Good luck with that though, we snacked through half our batch before it even made it onto the dinner table. :)

Oven Roasted Kale Chips
Serves 2

1 bunch of curly green kale (another variety of kale should work too)
1 tablespoon olive oil
1/2 teaspoon sea salt, or to taste
1/2 teaspoon smoked paprika, optional

Preheat oven to 300F.
Remove the stems and cut off the tough center ribs of each kale stalk. Cut leaves into bite-size pieces, roughly 2" in diameter.
Wash kale thoroughly and spin dry in a salad spinner. Give it a few extra spins since it's crucial to get them as dry as possible or else the water droplets will steam your kale in the oven.
In a bowl, toss leaves with olive oil, salt, and paprika. Spread leaves in a single layer onto a cookie sheet. Use an additional cookie sheet if necessary.
Bake in the oven for 15-20 minutes until crispy. Ten minutes into baking, check on the kale and use tongs to stir or gently turn the leaves over for even baking. When kale is crispy, remove from the oven and serve immediately or leave the chips on the cookie sheet to cool.

Yogurt Carbonara Pasta

2013-03-08T16:52:00.000-08:00

Pasta carbonara is a simple, classic spaghetti dish with a creamy sauce. Typical additions include bacon (or ham in my case) and green peas. Hot pasta tossed in a mixture of cream, raw eggs, and shredded parmesan cheese make for a creamy, delightful sauce. I don't usually have cream on hand, so I made this recipe using plain non-fat yogurt instead. It came out surprisingly well, with a welcomed lightness and slight tang. One day I will try the full cream version, but for now this healthier version of carbonara pasta will do just fine. :)

Yogurt Carbonara Pasta
Serves 4

1 lb spaghetti pasta
1 cup plain non-fat yogurt
3 eggs
1/2 cup shredded parmesan cheese, plus more for topping
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
fresh ground black pepper
1/2 cup diced cooked ham or other protein (optional)
1 cup thawed frozen peas (optional)

Cook pasta as instructed.
Prepare the sauce while pasta is cooking. In a large mixing bowl, whisk together yogurt, raw eggs, parmesan cheese, cinnamon, and cayenne pepper.
Drain cooked pasta, reserving 1/2 cup of the pasta water. Immediately place the hot pasta directly into the large mixing bowl containing the sauce. Mix well since the heat from the pasta will cook the eggs. If the mixture is too dry, add some of the reserved pasta water.
Add diced cooked ham and peas and continue to toss to combine. Serve immediately, topped with freshly ground black pepper to taste and additional parmesan cheese.

Note: This dish is best served fresh the day it's made. Reheating will change the texture of the sauce.

Dutch Baby Pancake

2013-03-07T09:02:00.000-08:00

One of our recent weekend breakfast/brunch treats has been to make a Dutch baby pancake, a German pancake or popover. The ingredients are simple and usually on hand. Prep is quick since everything is mixed up in the blender. Plus, it's another great use for our cast iron skillet! Our 10" skillet Dutch baby was enough to serve the two of us. Dutch baby pancakes will puff up as they bake in the oven and usually fall by the time you serve them, so it's recommended that you eat these immediately when they are done. You can top them with a dusting of powdered sugar, fresh fruit, Nutella, Trader Joe's Cookie Butter, or any other sweet combination you desire. We threw some leftover apple pie on ours and served it with an egg scramble. I loved the crispy pancake edges!

After trying a few different recipes, my favorite one still comes from Elise at Simply Recipes. Get your Dutch baby pancake recipe here!

Ad Hoc Buttermilk Fried Chicken @ Bouchon - Beverly Hills, CA

2013-03-06T14:32:00.000-08:00

After hearing so many great things about Thomas Keller's Ad Hoc Buttermilk Fried Chicken, I was ecstatic to learn that the Beverly Hills Bouchon occasional served a Fried Chicken dinner. With much planning and anticipation, we finally made it out there one 3-day weekend to try it. The Fried Chicken dinner to-go even came in a white cardboard bucket, reminiscent of another common fried chicken joint.

At $36/person, each order contained three pieces of fried chicken, a NY cheddar biscuit and gravy, mac and cheese, and fresh corn salad. We picked up our bucket and ate at the tables in the adjacent park.

The chicken was truly one of the best fried chickens I've ever had. The buttermilk coating was crisp and flaky. Both white and dark meat pieces were incredibly moist and full of flavor from brining. The biscuits were buttery and soft, complete with a slightly crisp exterior shell. There were salty cheddar bits sprinkled throughout the biscuit.

I really enjoyed the fried strips of thyme mixed into our bucket contents. The mashed potato and corn salad sides were also delicious and we gobbled it up before I was able to get a picture. I would definitely come back again to have this as a treat. The restaurant was nice but I think I preferred our method of getting a to-go bucket and enjoying it outdoors in the park. Don't forget to visit the Bouchon bakery for some macarons for dessert!

The special Ad Hoc Fried Chicken dinner is only available on select Monday nights. Check Bouchon's events webpage for upcoming dates.

Bouchon

235 N Canon Drive

Beverly Hills, CA 90210

(310) 271-9910

Chewy Molasses Cookies

2012-12-27T14:49:00.000-08:00

As I was cleaning through my baking supplies, I found an opened bottle of molasses and decided to use it up by making some Christmas season cookies. I love this molasses cookie recipe! The cookies spread out into a thin layer and they really are very soft and chewy. I threw some dark chocolate chips into half the batch and it added a nice contrast to the sweet cookie. These are the perfect cookies for ice cream sandwiches - thin and chewy, yet firm enough not to crumble apart when you take a bite. I can't remember if I made any adjustments to this recipe, so I'll just direct you to the source. Enjoy!

Chewy Molasses-Spice Cookies
from Everyday Food, Martha Stewart

Prime Rib and Oven Baked Risotto

2012-12-26T15:07:00.000-08:00

We had a blast on our first Christmas together, with both of us spending time together and doing things we both loved. I spent the day baking and cooking new recipes. John spent the day rooting my phone and cooking up a mean prime rib. Sprouts had bone-in prime rib on sale and though most of the pre-packaged portions were far too big for the two of us, John asked for a cut with just one bone. How clever! We used a pre-made steak rub from Costco to season the prime rib. I'm not sure what else he did, but John did a great job cooking the meat to a perfect medium rare.

Meanwhile, I made an oven baked butternut squash risotto and stir-fried chard. Paired with a bottle of Three Philosophers beer, we had a wonderful meal celebrating the birth of our Savior, Jesus Christ. Merry Christmas!

Peter's Gourmade Grill - new location!

2012-12-09T14:58:00.000-08:00

Many of you will remember this amazing burger I raved about in my first post on Peter's Gourmade Grill. Since then, Peter's has grown in popularity and long ago graduated from their first location and moved up the street to a new establishment. Although still small, the new place does have indoor seating and the food is still cooked to order and delicious. I miss the charm and novelty of its original gas station location, but it's good to see them grow. Orders sometimes take a while to prepare so I suggest texting in your order.

Peter's Gourmade Grill
14311 Newport Ave, Suite A
Tustin, CA 92780

Mapo Tofu

2012-06-08T18:18:00.000-07:00

As I prepared to make Mapo Tofu, I realized I had some Sichuan peppercorns in the pantry and decided to add them to this recipe as called for. The peppercorns really added a huge step of spiciness, such that I could only eat a small bowl of this before my mouth and tongue were burning and starting to feel numb. Make sure to have plenty of rice to eat with this to calm the heat. This also went well over a bowl of noodles.

Mapo Tofu
serves 4-6

1 lb soft tofu, drained and cut into 1 inch cubes
3 Tbsp vegetable oil
6 oz ground turkey
2 garlic cloves, minced
4 green onions, sliced with white and green parts separated
1 red bell pepper, diced
1/2 cup dried Shitake mushrooms, rehydrated and diced
2 1/2 Tbsp chili garlic sauce
2 teaspoons toasted Sichuan peppercorns, ground
1 cup chicken stock
2 tsp white sugar
2 tsp soy sauce
2 Tbsp cornstarch mixed with 3 Tbsp cold water

Place Sichuan peppercorns in a dry skillet on medium-high heat. Stir and toast peppercorns for about 2-3 minutes until fragrant. Remove from heat and grind.
Pour oil into a large wok or frying pan over high heat. Add ground turkey and stir fry until the meat is no longer pink. Turn heat to medium and add bell pepper, Shitake mushrooms, garlic, and the white portions of the sliced green onions. Cook while stirring for 3-4 minutes. Add chili garlic sauce and ground Sichuan peppercorns. Stir well. Add chicken stock, sugar, and soy sauce and continue stirring until well mixed.
Carefully add the cut tofu into the pan. Stir carefully so that tofu will keep its shape. Cook for another 3-4 minutes until tofu is heated through and sauce boils and thickens. Pour cornstarch mixture over tofu, stir thoroughly, and remove pan from heat. Serve with rice or noodles. Garnish with the green portions of the sliced green onions.

Strawberry Coconut Mojito Sorbet

2012-06-04T23:30:00.000-07:00

Inspired by this delicious flavor at Coolhaus, I gave it a try this past weekend using a basic strawberry sorbet recipe. The sorbet uses coconut milk, making it slightly creamy yet dairy free. The mint flavor is subtle and adds a nice refreshing factor. Shredded coconut was swirled within the sorbet, adding a great chewy texture. Right out of the ice cream maker, the sorbet was the perfect smooth consistency for eating. After freezing, it does become a little more icy. I'd definitely make this again!

Strawberry Coconut Mojito Sorbet
makes about 1 pint

1 cup coconut milk
3 Tbsp sugar
1/4 cup chopped mint leaves
1 lb fresh or frozen strawberries, chopped
1 Tbsp coconut rum
1 lime, juiced
1/2 cup sweetened shredded coconut

Combine coconut milk, sugar, and chopped mint leaves in a medium saucepan and bring to a boil. Once boiling, remove from heat, cover, and set aside for 1 hour to allow the mint to steep.
Add coconut milk mixture (no need to strain out the mint leaves), strawberries, lime juice, and rum to a blender. Puree until smooth. Chill mixture in the refrigerator overnight.
Following your ice cream maker's instructions, place puree mixture into the ice cream maker and churn until thick and creamy. About 5 minutes before the ice cream maker is done, add the sweetened shredded coconut to the sorbet. Serve immediately when done or transfer to an airtight container to store in the freezer.

Mochi Egg Custard Tart @ 85C Bakery Cafe - Irvine, CA

2012-06-03T12:07:00.000-07:00

Those from Southern California are probably well acquainted with 85C Bakery Cafe, a Taiwanese bakery chain known for its sea salt coffee, countless varieties of fresh bread, and unending long lines and crowds. I live 5 minutes away from the bakery yet almost never go unless it's with out-of-town visitors. The bread is indeed delicious, but the crowds keep me away. This past weekend, some friends brought over a dozen mochi egg custard tarts fresh out of the oven. They even called ahead to ensure they'd get a fresh tray. I've had egg tarts from 85C plenty of times, but never had I had one that was so fresh that it was still warm when I received it. The crust was flaky and crisp, its sweetness fully evident. The egg custard was warm and the layer of mochi on the bottom of the tart was soft and chewy. The ones I've had before always had limp crusts lacking that sweet crisp and a mochi layer that was more tough and stiff. What a difference! This certainly renewed my desire for 85C Bakery pastries. :)

85C Bakery Cafe
Diamond Jamboree Shopping Center
2700 Alton Pkwy, Ste 123
Irvine, CA 92606

Snow Princess Dessert House - Hacienda Heights, CA

2012-05-28T22:21:00.000-07:00

Shaved snow may just well be the next dessert craze to hit Southern California, following the spread of frozen yogurt a few years ago. I first had it in Taiwan, where its unique texture captured my interests. Fruit juice or other flavors are typically mixed with condensed milk and then frozen into a block of ice. Upon ordering, the ice block is shaved by a special machine that produces ribbons of flavored milk ice. It's light yet creamy, melting like snowflakes on your tongue.

The shaved snow at Snow Princess uses fresh fruit and no dairy. It was certainly flavorful but I prefer the sweet creaminess from places that use condensed milk in their snow (like Class 302).

--- Food/Drinks ---

The snow is probably the most unique part about this dessert house - it has a soft ribboned look that ends up creamy and melty in your mouth. All of the snow flavors I tried were good including lychee, green apple, strawberry and yogurt. Portion size is a plus. The orders were piled about 6-8 inches high with the toppings decorating the bottom edges. Definitely enough to be shared between two people.

I didn't think the toppings were very good. Fresh fruit would've been a big plus. The popping boba is a little on the sweet side making chewing a little strange. I think the primary purpose of the rainbow jelly is for adding color, I didn't think it added very much to the snow in terms of taste.

--- Service ---

Average service. There is a $3 per person minimum when sitting down. This means that if splitting a snow dish three ways, you'll be asked to order fries or something else. Typically I would expect this minimum from a super busy place, but since the place was nearly empty, I would've liked them to be a little more lenient in this area.

--- Environment ---

I visited with friends on a Saturday night, it was very empty. The tables, chairs and room decorations were appealing and colorful, typical of what you might expect from a shaved ice cafe.

--- Parking---

Located within a plaza, the nearby stores and restaurants can be very popular requiring a short walk from your car. Parking spaces are on the smaller end but other no problems finding parking.

The Playground - Santa Ana, CA

2012-05-22T14:58:00.000-07:00

The food truck craze has come a long way. Being first a fan of The Lime Truck, we were excited to hear that chef Jason Quinn started his own B&M restaurant. Complete with daily changing menus using fresh ingredients of the season, the restaurant has garnered many rave reviews and now we can finally contribute to that.

-- Food ---

The Playground Burger - This burger was not on the menu but ask your server and he/she will know. After the first bite I immediately knew - this is one of the best burgers I've ever had. The patty is medium to medium-rare, extremely tender with an incredibly rich and juicy meat flavor. Mustard by itself is not something I have typically seen in my recent burger adventures, but in my opinion I thought the mustard sauce paired very well with the burger. This burger is a must have if it's your first time.

Dragon Roasted Broccoli - A roasted broccoli dish that wasn't very interesting. I would pass on re-ordering this dish next time.

Roasted Sunchokes - Sliced sunchokes browned in olive oil and a unique blend of seasonings. It's not bad.

Modernist Fried "Brick" 1/2 Jidori Chicken with San Marzano Tomato & Peas - Although the dish is listed as a half chicken, it is not your typical rotisserie sized "half-chicken" - it's a lot smaller. The plate holds about three pieces of chicken with a rolled blend of white and dark meats together. The chicken is amazing and the skin is wonderfully crispy. The chicken and the off-menu burger were the standout favorites for me.

--- Service ---

The service was prompt and friendly. Our server's recommendation for the half brick chicken was spot-on. I also really like restaurants that leave the carafe water bottle at the table to serve ourselves. When we emptied the bottle, another bottle was placed on our table - like.

On the menu they list a "Fun Fact". A 3% gratuity is added to all food orders to thank the chefs who work hard in cooking and preparing the food. Not too bad, but also not really that "fun" for the customer.

--- Environment ---

The red painted walls, eccentric paintings and art pieces give a unique feel to the place. The large board of beer and wide selection of beer taps behind the bar is also a plus. No TV's for watching sports, just a pretty cool open seating area to hang out and enjoy your food.

--- Parking---

Metered parking wasn't a problem for Saturday dinner around 5pm. One quarter will give you 20 minutes in the meter.. There seems to also be some free street parking in the back streets behind the restaurant.

Fudge Brownies with Almonds

2012-05-21T17:15:00.004-07:00

These quick and easy fudge brownies take after Mark Bittman's recipe in How To Cook Everything, The Basics. I followed the tweaks to make nutty brownies by adding toasted almonds and subbing 1/4 cup of almond flour for 1/4 cup regular flour. These came out more fudge-like than I expected. The almonds were a nice addition and the almond flour contributed to the moist, fudge consistency. For lack of a square baking pan, I baked them in the cast iron skillet which resulted in thinner brownies as well. Definitely an easy recipe, but I prefer my brownies to be chewier and I like using regular dark chocolate more than unsweetened chocolate.

Fudge Brownies with Almonds
makes 9-12 slices

8 Tbsp butter, plus a little more to grease the pan
3 oz. unsweetened chocolate, roughly chopped
1 cup white sugar
2 eggs
1/4 cup all purpose flour
1/4 cup almond flour
1/2 cup toasted, slivered almonds
pinch of salt
1/2 tsp vanilla extract

Preheat oven to 350F. Grease a an 8x8 square baking pan with butter, or line with parchment paper.
Combine butter and chocolate in a small saucepan over low heat. Stir constantly until chocolate is melted. Remove from heat and continue stirring until smooth.
Transfer mixture to a large mixing bowl and stir in the sugar until well combined. Add eggs, one at a time, and mix until combined. Gently stir in flour, almond flour, salt, and vanilla. Carefully fold in the toasted almonds.
Pour the mixture into the prepared baking pan. Bake for 20-25 minutes until brownies are just set in the middle. Cool until set, cut, and serve.

Oven Roasted Brussels Sprouts

2012-05-19T23:14:00.007-07:00

Roasted brussels sprouts have become quite a popular item on many menus lately. Seeing as how we really enjoy roasting other vegetables, we decided to give this a try this week. The last time I had brussels sprouts was when I was a kid. They didn't leave much of an impression on me, though books and movies certainly left a negative impression of them in my memory. After this trial, I can say for sure that I enjoy brussels sprouts. At least when they are roasted. Even more so when individual leaflets are roasted to a nice crunchy brown - brussels sprout chips! We made these two days in a row. The second time we actually peeled off the leaflets of each brussels sprout so that we could have a whole tray full of these delicious veggie chips. The brussels sprouts taste great reheated, but the chips do lose their crispiness within a couple hours.

Roasted Brussels Sprouts
serves 2

1/2 lb brussels sprouts
2 Tbsp olive oil
1/8 tsp salt
1/8 tsp pepper
1/8 tsp smoked paprika (optional)

Preheat oven to 400F. This amount of brussels sprouts should also fit well in the toaster oven.
Cut off the browned ends of each brussels sprout. Slice in half lengthwise. Save any leaves that fall off, or peel off more leaves if desired.
Place cut brussels sprouts and leaves, olive oil, salt, pepper and smoked paprika in a medium bowl. Toss until the brussels sprouts are well coated.
Spread brussels sprouts in a single layer on a baking pan. Roast in the oven for about 40 minutes, stirring the contents halfway through to ensure more even cooking. Brussels sprouts are done when individual leaves are browned and crispy and intact halves are softened and cooked through.

The Iron Press - Costa Mesa, CA

2012-05-17T22:54:00.000-07:00

Recently opened at the OC Mix Mart, we stopped by the Iron Press last weekend to check it out. We really enjoy the waffle sandwiches at Bruxie and wondered how these measured up. Overall, my wife prefers the waffles at Bruxie for their light, fluffy texture. The waffles here didn't have any standout flavors on their own, but the meat choices were pretty good, especially the Bratwurst that's locally sourced from Mattern Sausages & Meats. The Iron Press also has 30 local beers on tap and the counter-style seating makes for a casual and social setting.

--- Food/Drinks ---

Fried Chicken Waffle - Not bad. I haven't been a huge fan of fried chicken and waffles, but overall a tasty dish. The jalapeno maple syrup tasted a little watered down - I would've liked it to be a little thicker.

Bratwurst Waffle (Hot Link) - Wow, I liked this one a lot. The Mattern brat had a nice little kick to it. Paired with the onions and the mustard, this was my favorite compared to the fried chicken.

Waffle Fries (garlic and parmesan tossed) - The texture and the crunch were very good. The garlic and parmesan cheese were just okay - nothing special and not really worth the extra $1.50.

The waffles are okay, I wasn't able to spot anything particularly unique about it. The condiments come in a very tiny metal sauce container. Despite being served in such a small container, the sauces that came with the waffles and fries were only half full! The small container also made dipping your food difficult. It seems they might have been running short on sauce that day or they just didn't take the time to fill it up all the way - dislike.

--- Service ---

Came to eat with a few friends during lunch. Apparently we had come at a very busy time. It took over 30 minutes to get our food after ordering. There was a couple nearby that sat down after us and got so angry about the wait time that they stormed out of the restaurant before the food was served.

The waitress that took our order was pleasant and accommodating. The owner came by and chatted with us afterwards - nice guy. He apologized for the wait on our orders and made up for it before we left - extra star for the service.

--- Environment ---

Very cool layout. Sitting at the bar and watching the staff cook the food is very fun to watch. Although I'm sure working in the open kitchen must be pretty stressful knowing that almost everyone in the restaurant is watching you.

--- Parking---

Located on the edge of the OC Mix Mart, parking is plentiful and very close to the restaurant. No problems finding parking during lunch on the weekends.

Skillet Blondie Cookie

2012-05-05T12:58:00.005-07:00

I was really excited to finally own a cast iron skillet. Such basic cookware and so cheap too!! I really should have gotten one earlier! This recipe was a quick fix for my cookie craving. Even though it's officially called a blondie, it tasted like a giant cookie and went well with a scoop of ice cream. It was moist and chewy on the inside with a slight crisp on the edges. There are a lot of mix-ins in this recipe so the stuff-to-dough ratio is quite high. It's possible to swap out mix-ins for other items to your liking. I've tried craisins with walnuts and almonds with shredded coconut - both were delicious!

Skillet Blondie Cookie
adapted from the kitchn
serves 8

1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup firmly packed dark brown sugar
1 1/2 teaspoon vanilla extract
1 teaspoon espresso powder
1 large egg
3/4 cup dark chocolate, chopped
1/2 cup walnuts, chopped
1/2 cup dried cranberries

Preheat the oven to 350F.
In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon and baking powder.
Heat the butter in the 10-inch cast-iron skillet over medium-low heat. Once the butter has completely melted, add the brown sugar and whisk together until it dissolves, about 1 minute. This can also be done in a small saucepan and you can brown the butter while you're at it. Note that the butter sugar mixture may not mix uniformly and may separate out into layers.
Slowly pour the butter mixture into the flour mixture. Add the egg, vanilla, and espresso powder. Mix with a wooden spoon until combined.
Fold the chopped chocolate, walnuts, and dried cranberries into the dough. Transfer the dough back to the buttery skillet, and bake for 20-25 minutes or until the blondie is golden brown on top and set in the middle. A toothpick should come out of the center clean.
Cool the blondies for at least 30 minutes before slicing. Slice in wedges like a pie and serve with a scoop of vanilla ice cream (optional).
Blondies will keep for three days in an airtight container at room temperature.

Furikake Chex Mix

2012-04-24T13:06:00.000-07:00

Furikake is a Japanese condiment of sorts, comprised of bits of dry roasted seaweed and sesame seeds. Sometime it'll also contain dried fish and bonito flakes. It's salty, umami-packed flavor make a delicious meal when sprinkled atop plain rice. In this snack, it's sprinkled on crunchy Chex or Crispix cereal that's coated in a savory sweet syrup. The combination of savory, sweet, and crunchy make this a dangerously addictive snack. Before we knew it, we had eaten the entire batch within 48 hours! Some people like to add pretzel sticks, popcorn, Bugles, or other items, but I like to keep my Furikake "Chex Mix" pure and simple.

Furikake Chex Mix
serves 6-8

1 box Crispix or Chex cereal (I prefer Crispix. It's more 3D shape gives a greater crunch!)
1/2 stick butter
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup vegetable oil
1/4 cup light corn syrup or honey
1 Tablespoon soy sauce
1 bottle Nori Fumi Furikake

Preheat oven to 250 degrees F. Line two sheet pans with foil or parchment paper.
Heat butter and sugar in a saucepan over medium-low heat until butter melts and sugars dissolve. Add oil, corn syrup or honey, and soy sauce and continue stirring. TIP: Measure the oil out first. Then when you go measure the corn syrup or honey, the measuring cup will be lightly coated with oil and the corn syrup or honey won't stick to the cup. When everything is well mixed, remove from heat.
Place the cereal in a large mixing bowl, working in two batches if necessary. Drizzle some of the syrup over the cereal and carefully mix with a wooden spoon. Sprinkle some Furikake over the cereal and mix carefully. Continue drizzling syrup, sprinkling Furikake, and mixing until the cereal is well coated.
Spread cereal in a single layer on the two baking sheets. Bake for 1 hour, stirring every 15 minutes.
Let cereal cool before eating. Can be stored in an airtight container for 3-4 days, but it may be all gone well before then!

Braised Guinness Lamb Shank Stew

2012-04-15T23:37:00.006-07:00

This week's lamb stew was half inspired by the recent Hunger Games movie release (The books are so much fun! And addictive.) and half inspired by lamb shanks on sale at the supermarket. The lamb flavor was incredibly rich in the cooked down stew and the lamb shank was falling-off-the-bone tender. I didn't like the added sweetness from the dried plums since the stew already had a sweet overtone from the lamb, onions, and carrots. I would leave out the dried plums next time. We ate this with plain rice though it would be good with pasta or bread as well. Another great use for my Dutch oven! :)

Looking for another Guinness recipe? Try out this tasty bread!

Braised Guinness Lamb Shank Stew
Adapted from bon appetit
serves 2 (with plenty of leftover stew)

3 tablespoons olive oil
2 lamb shanks (about 2 pounds total, one lamb shank per person)
1/4 cup all purpose flour
2 cups chopped onions
2 cups beef stock or canned broth
1 12-ounce bottles Guinness stout
4 carrots, peeled, cut into 1-inch pieces
1/4 cup pitted prunes

Heat 3 tablespoons olive oil in heavy large Dutch oven over high heat. Season lamb shanks with salt and pepper. Lightly dredge lamb shanks in flour; shake off excess. Reserve excess flour.
Add lamb to Dutch oven and brown well on all sides. Using tongs, transfer lamb to bowl. Reduce heat to medium. Add chopped onions to Dutch oven and sauté until transluscent, scraping up any browned bits, about 5 minutes. Add reserved flour and stir 1 minute.
Return lamb shanks and any accumulated juices to Dutch oven. Add beef stock and Guinness. Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour.
Add carrots to Dutch oven and simmer uncovered until meat and vegetables are tender and stew thickens slightly, about 40 minutes. Spoon fat from surface of stew. Add prunes and simmer 20 minutes.

Baked Shirred Eggs

2012-04-12T09:48:00.008-07:00

Shirred eggs are basically baked eggs with a little cream, herbs, and cheese. There are endless variations and it's easy to toss in whatever you find in your pantry. We happened to have some sun-dried tomatoes, shredded mozzarella, and italian herbs. You can add onions or fresh herbs or even some smoked meat if you like. The yolks came out soft like an over easy egg, making it perfect to sop up with a toasted slice of crusty bread. This is a relatively quick and easy breakfast. You can give each person their own ramekin with one egg or bake multiple eggs in a larger ramekin as we did.

Baked Shirred Eggs
serves 2

4 eggs
4 tablespoons heavy cream (milk works too)
2 tablespoons shredded mozzarella cheese
1 tablespoon chopped sun-dried tomatoes
Italian seasoning
Salt and pepper

Preheat oven to 425°F. Lightly grease a 6 inch ramekin. You can use a smaller size and adjust your cooking time for desired egg consistency.
Crack the eggs into the ramekin and pour the milk onto the eggs. Sprinkle the sun-dried tomatoes and cheese into the ramekin. Season with Italian seasoning, salt, and pepper as desired.
Bake for 12 to 15 minutes (12 for a very runny yolk, 15 for a firmer yolk), until the egg is 'set' to your preference. Serve immediately with toasted bread. Eggs will continue to set up as you eat, so get them to the table as soon as possible.