Dishing Up Delights

Cookies and Cream Brownies

2012-02-08T05:30:00.000-08:00

I'm almost convinced that the only reason people invite me places is because they know I will make them some sort of treat. Of course my sparking personality helps, but more often than not, I feel the invitation comes with an unspoken note of "so what are you bringing?". For the Superbowl, I did not want to disappoint. I first discovered this combination on Pinterest and couldn't wait for the opportunity to cook for a crowd so I can make them on my own. I used the base brownie recipe from the Rocky Road Brownies and then topped them with the cookies and cream buttercream. These are amazingly rich and over the top, but worth it for a fun night partying with friends.

Other Cookies and Cream Brownies from the Web:
Mint Cookies and Cream Brownies from Alida's Kitchen
Cookies and Cream Brownies from Baking Bites
Cookies and Cream Brownies from The Girl Who Ate Everything

Cookies and Cream Brownies
(Adapted from Martha Stewart, Mignardise and Baseball, Baking, and Books)

Makes 16 brownies

For the brownies:
1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
1 bag (12 ounces) semisweet chocolate chips
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 large eggs
3/4 cup all-purpose flour (spooned and leveled)
8 crushed chocolate sandwich cookies

For the buttercream:
4 tablespoons unsalted butter at room temperature
2 cups powdered sugar
2-3 tablespoons heavy cream
7 crushed chocolate sandwich cookies

To make the brownies
Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.

Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Fold in the crushed cookies. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes. Cool the brownies in the pan for five minutes. Transfer the brownies to a wire rack to cool completely before frosting.

To make the buttercream:
In a stand mixer, beat the butter until light and fluffy. Add the powdered sugar and then the cream until the buttercream has reached the desired consistency. Fold in the crushed cookie pieces. Spread the buttercream over the cooled brownies. Chill the brownies for at least 20 minute before serving.

Printable Recipe

Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce

2012-02-06T05:51:00.000-08:00

Serious Eats has long been one of my favorite websites for food news, reviews, and recipes. It's one of the websites that inspired me to start blogging nearly four years ago and I turn to it often for inspiration. At the end of last year, Serious Eats published their first cookbook and did a series of posts on some of the recipes. This one caught my eye immediately. It's been a while since I've been to New York, but I have vivid memories of these Halal carts, even though I never had a chance to try them. It's good to know I can have this deliciousness without having to fly all the way to New York. The chicken is savory and flavorful while the rice has a slight warmth. The sauce at first taste, may seem too sweet, but really works when mixed with the rice and chicken and cools everything down. I didn't have any Harissa on hand so I used Nando's peri peri sauce which worked well. I have a major aversion to iceberg lettuce so I used butter lettuce which added that nice crunch. I will definitely be making this again when I get a craving for street food at home.

One year ago: 8oz Burger Bar
Two years ago: Asian Turkey Cabbage Cups
Three years ago: Greek Turkey Burgers

Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce
(Adapted from Serious Eats)

Makes 6-8 servings

*Note: The original recipe says not to marinate the chicken for more than four hours or it will turn mushy. I marinated for two hours

For the chicken:
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1/2 teaspoon ground coriander
5 garlic cloves, grated on a microplane
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 3/4 pound boneless, skinless chicken thighs, trimmed of excess fat (8 thighs)
1 tablespoon canola oil

For the rice:
2 tablespoons unsalted butter
1/2 teaspoon tumeric
1/4 teaspoon ground cumin
1 1/2 cups long grain white rice
2 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper

For the sauce:
1/4 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon freshly squeezed lemon juice
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper

For serving:
1 head butter lettuce, shredded
1 tomato, diced
Pocketless pita bread, brushed in butter, toasted, and cut into strips
Hot sauce

To make the chicken:
Whisk the lemon juice, oregano, coriander, garlic, and olive oil together in a small bowl. Season to taste with salt and pepper. Place the chicken in a large ziplock bag and add half of the marinade. Turn the chicken to coat. Marinate for at least 1 hour and up to 4 hours. Reserve the other half of the marinade in a large bowl.

Remove the chicken from the bag and pat dry with paper towels. Season the chicken with salt and pepper. In a large skillet, heat the canola oil over medium-high heat. Add the chicken and cook for ten minutes, turning once, halfway through. It may be necessary to do this in batches. Transfer the chicken to a cutting board and let the meat rest for 5 minutes.

Chop the chicken into 1/2-inch chunks. Add the chicken to the bowl with the remaining marinade and toss to combine. Cover the bowl loosely with plastic wrap and refrigerate.

To make the rice:
Heat the butter in a large Dutch oven over medium heat. Add the turmeric and cumin and cook until fragrant, about 1 minute. Add the rice and stir to coat. Cook for about 4 minutes, until the rice is lightly toasted, stirring frequently. Add the chicken stock and season to taste with salt and pepper. Bring to a boil then reduce the heat to low. Cook until the rice is tender and the liquid has absorbed, 15-20 minutes.

To make the sauce:
Whisk together the mayo, Greek yogurt, sugar, vinegar, lemon juice, and parsley. Season to taste with salt and pepper.

Return the entire contents of the chicken bowl to the skillet. Cook over medium-high heat, stirring occasionally, until heated through.

Serve the chicken on a pile of rice. Top with the white sauce and hot sauce. Serve with the lettuce, tomato, and pita strips.

Printable Recipe

Valentine's Day Options in Los Angeles

2012-02-03T21:43:00.000-08:00

People much less jaded and cynical than me are getting ready for Valentine's day. Between the Groupon/Living Social/Bloomspot etc emails and PR pitches, I've been reminded that the one day you can show you love someone is coming up. I've never been a fan, though I did have a great time last year cooking a simple dinner for a fabulous couple. However, if going out is much more thing and you don't mind fighting the crowds, here are some options for a nice evening out in the city of angels.

Mezze in West Hollywood is offering a $65/person prix fixe menu with a complimentary glass of sparkling wine per person. Options include a merguez flatbread, foie gras terrine, and white bass among other things. To make your dinner extra decadent, truffles can be added to any dish for an additional $30.

Naya Restaurant and Lounge is also offering a prix fixe menu at $55/person.You start with a rose water scented champagne cocktail ("Love") and move on to a five course meal with fresh bites like the amazing sprout street salad or butter chicken masala before moving into the lounge for an after dinner "Lust" cocktail and live entertainment.

Not all restaurants are offering prix fixe menus. Ombra Ristorante has many delicious options to choose from like risotto with rose petals ($17) and cannoli ($3.50/each).

My favorite new restaurant from last year, MB Post will also be offering some TBD specials as well as their wide variety of small plates.

On many lists as one of last year's favorite new restaurants, Picca Peru is serving up a prix fixe truffle menu. for $79/person with delicacies like truffle-stuffed grilled chicken, quinoa risotto, 63-degree truffle-infused egg.Wine pairing is also available for an extra $24/person.

If you're looking for a more casual option, Rush Street in Culver City is making a whole weekend out of Valentine's Day. Starting with a Calling All Singles Soiree on February 11th. Who knows, maybe you will meet a special someone in time to enjoy one of the above options by the 14th.

Lastly, for all the cynics/do-gooders, Caroline on Crack is hosting a Love Stinks karaoke party at Neat Bar in Glendale. There will be $6 Absolut cocktails and karaoke singing with a firing squad. The best part of this party is that a portion of the proceeds will go to benefit Share Our Strength which raises money to end childhood hunger.

So there you have it. Whether you choose to stay at home or go out, I do sincerely hope you enjoy your Valentine's evening...while I'm stuck in the office...working.

Spaghetti Squash Sesame Noodles with Edamame

2012-01-30T06:10:00.000-08:00

I was quite taken with this recipe after seeing it on Marla's blog earlier this month. I'd never worked with spaghetti squash before, but I immediately picked one up at the farmers market. This is such a simple dish to prepare, but it packs a delicious flavor punch. I took Marla's suggestion and instead of trying to cut into the squash before roasting it, I just roasted the heck out of it, cut it and then pulled out the delicious spaghetti-like strands. I'm not a fan of faux meats or tofu noodles, but subbing spaghetti squash for regular noodles in now something that I can fully get on board with. I'm already thinking about the next way I can use spaghetti squash and thankfully there are a ton of ideas out there for inspiration.

Spaghetti Squash Recipes from around the Web:
Spaghetti Squash Pancakes by Citron et Vanille
Spaghetti Squash with Tomato and Mozzarella by A Work in Progress
Spaghetti Squash Paella Marinera by Foodalogue

Spaghetti Squash Sesame Noodles with Edamame
(Adapted from Family Fresh Cooking)

Makes 4-6 servings

3 cups cooked spaghetti squash (from one 2 3/4-pound squash)
1 tablespoon toasted sesame oil
2 teaspoons honey
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon sriracha
1/2 teaspoon grated fresh ginger
1 large garlic clove, grated
1/2 cup shelled edamame
1 green onion, diced
1 tablespoon toasted sesame seeds
Chopped cilantro for garnish

Preheat the oven to 375 degrees and line a baking sheet with foil. Place the squash on the sheet, and roast for 45 minutes to 1 hour, or until a paring knife is easily inserted in the center of the squash.

Cut the squash in half lengthwise. Scoop out the seeds with a spoon. Scrape the sides of the squash using two forks to remove the spaghetti.

In a small bowl, whisk together the sesame oil, honey, soy sauce, vinegar, sriracha, ginger, and garlic until well combined.

Toss the squash noodles with the sauce. Fold in the green onions and edamame. Serve slightly warm or at room temperature garnished with sesame seeds and cilantro.

Printable Recipe

Carne Adobada (Red Chile and Pork Stew)

2012-01-26T06:12:00.000-08:00

The weather cooled down long enough for me to try one of the long braises I crave at this time of year. According to my friend Raul, this dish is usually roasted on a spit, but since I lack that equipment in my small apartment kitchen, I went with the old Dutch oven. Do not be scared of the amount of peppers. There is heat, but it is gentle though lingering. The pork becomes incredibly tender and the onion and cilantro relish adds a bit of freshness and bite. Initially, I served this with warm corn tortillas which gave me a chance to show off the tortilla warmer and salsa dish that my sister gave me for Christmas, but this stew also goes really well with rice.

One year ago: Lentil Soup with Tomatoes, Kale, and Saffron Yogurt
Two years ago: Chicken Satay
Three years ago: Quinoa with Roasted Vegetables

Carne Adobada
(Adapted from Saveur)

*Note, the recipe calls for blending the sauce in a blender. My blender met it's unfortunate demise when I made frozen hot chocolate, so I used an immersion blender. If you do the same, make sure to be very careful when blending to avoid red splatters all over your kitchen.

Makes 8-10 servings

5 ounces dried New Mexico chiles, stemmed
2 tablespoons New Mexico chile powder
2 tablespoons honey
1 tablespoon white wine vinegar
2 teaspoons ground cumin
1 1/2 teaspoons ground cloves
1/8 teaspoon cayenne pepper
Juice of 1/2 lime
5 tablespoons olive oil
3 pounds boneless pork shoulder, cut into 1 1/2-inch chunks
Kosher salt and freshly ground black pepper to taste
Warm corn tortillas for serving
Onion and cilantro relish for serving

Heat the chiles in a 6 quart Dutch oven over medium-high heat and cook, turning occasionally until toasted and fragrant, about 5 minutes.

Transfer the chiles to a large bowl and cover with 8 cups of boiling water. Let the chiles sit for 20 minutes. Drain the chiles, and reserve 1 1/2 cups of the soaking liquid. Transfer the chiles to a blender. Add the reserved liquid, chile powder, honey, vinegar, cumin, cloves, cayenne, and lime juice. Puree until smooth and set aside.

Return the Dutch oven to medium-high heat and add the oil. Season the pork with salt and pepper. Working in batches, brown the pork on all sides, about 12 minutes per batch.

Add all of the pork back to the pot with any accumulated liquids. Add the sauce and bring to a boil. Reduce the heat to low and cover the pot loosely. Cook, stirring occasionally until the sauce has thickened and the pork is tender, about 1 1/2 hours. Add salt as needed. Serve with warm tortillas and onion and cilantro relish.

Printable Recipe

Brunch at Mohawk Bend

2012-01-23T06:11:00.000-08:00

I didn't really get excited when I was invited to a recent comped media brunch at Mohawk Bend. My first experience there was not bad, but didn't really leave me wanting to rush back any time soon. I think it was mostly the memory of the marshmallow-like vegan cheese on the pizzas. However, it's very hard for me to turn down brunch where egg dishes abound and you can drink before noon without judgement, so off I went.

Tony Yanow is known for having many vegan dishes in his restaurants so of course we had to try a few at brunch. Traditional scrapple is made by combining various leftover meats into one (supposedly) delicious mound. At Mohawk Bend, they take that concept and make it vegan. Leftover scraps of vegetables are combined with tofu and lightly fried. It's surprisingly delicious.

The fried eggs and ham ($13) was one of the first dishes to catch my eye so I was glad we ordered it. Two poached eggs are fried and served with arugula, prosciutto, and roasted root vegetables. It's a great mix of decadent and fresh.

Huevos rancheros is one of my favorite brunch dishes. Mohawk's version, the Huevos Divorciados ($11) did not disappoint. The chilaquiles stay crisp for a surprisingly long time and the salsas and queso fresco bring everything together.

To sweeten our morning, we had the Elvis french toast ($10). It's stuffed with bananas, topped with a slice of bacon and served with a peanut sauce. The sauce makes the dish.

The roast mushrooms ($11) can be made with either a tofu scramble or eggs. We chose eggs. As most readers know, I'm not a mushroom person, but these were tasty.

For being both vegan and gluten free, Sera's Signature Waffle ($8) is surprisingly light and fluffy. It is made with white beans, baking soda, and some other ingredients that I promptly forgot. We all enjoyed the waffle with the syrup it came with, but agreed that there is a savory component that would make this waffle excellent with a chicken and waffles-type dish.

My Golden Road Hef ($5.50) made at Yanow's Golden Road Brewery was perfect for washing down all the brunch food.

The last time I visited Mohawk Bend, I wasn't that impressed with the pizzas. This Breakfast All Day pizza ($14) has since changed my mind. The vegan crust is topped with cheese, Canadian bacon, spinach, Parmesan, and two eggs. The crust is nice and thin and the runny yolks meld perfectly with the cheese and bacon.

We all left this brunch surprisingly pleased with how good this meal was. With a new chef and a more streamlined operation, it seems Mohawk Bend has settled in to their surroundings and has found their groove.

Mohawk Bend
2141 W. Sunset Blvd.
Los Angeles, CA 90026
(213) 483-2337
Website

Namibia Trip - Swakopmund and Namib Desert

2012-01-19T06:11:00.000-08:00

After driving through Etosha for a few days, we spent a few relaxing nights in Swakopmund taking in the quaint, German beach scene. We stayed at the charming Hotel Eberwein just a few blocks from the beach. Since it was Christmas, most businesses were closed, but we still got a feel for the place and at times I felt like I was on a beach in Southern California instead of Africa.

From Swakopmund, we made the very long trek to the Namib desert. After a point, the road is mostly gravel and there isn't much to see. Then all of a sudden, you come across some interesting granite formations in the Tropic of Capricorn.

Eventually we found our way to the Desert Homestead Lodge. Imagine being in Palm Springs in the middle of summer with no air conditioning. The climate was pretty brutal. The next morning (at 5:30), we took a guided tour to Sossuvlei to see the amazing sand dunes.

Entering Sossuvlei at sunrise and there are springboks (again)

Oryx

Ostrich

Dune 45 is quite possibly one of the most photographed sites in all of Namibia

We opted out of climbing Dune 45 part way so we could save our energy for the "Big Daddy" dune. At the base of Big Daddy is Deadvlei and at the top of the dune you can see stunning views from all around. Unfortunately, this is also when my camera battery started to die so some of these pictures are from my cell phone.

Big Daddy

It looks easier than it is

The view

About two-thirds of the way through, my mom and I decided we had had enough of hiking the dune, so we rolled down the hill (no easy feat). We waited for the rest of our group in Deadvlei. This area used to have dunes, but now contains petrified trees from dunes long ago.

With all the hiking, we worked up a monster appetite. Luckily, our tour package included a champagne brunch!

From the desert, we headed back to Windhoek so I could catch my flight(s) back to LA. My sister and mom spent some time in Twyfelfontein and Windhoek for the remainder of the trip. I took many more pictures than what I have shown you. To view my cell phone pictures, click here. To view my ridiculously large (400+ pictures) photo gallery from my entire trip, click here. Namibia is a vast and beautiful country and I feel extremely lucky to have been able to experience it this way. It's not a place I would have ever thought to visit before, but now I can say that I am very glad that I did.

Sweet Potato and Kale Pizza

2012-01-16T06:17:00.000-08:00

It's been a very long time since I've posted a pizza recipe on this site and I had to remedy that immediately. This pizza has some of my favorite winter ingredients, but used in a fun way instead of another stew or casserole. Since it's chock full of vegetables, you can fool yourself into thinking this is healthy. You'll probably have a lot of kale left over after making this. Make kale chips and try not to devour them all on one sitting. I love the sweet potatoes and onions with the slightly bitter and crispy kale. I added a few red pepper flakes when serving to give it a spicy edge, but a drizzle of balsamic cream would be amazing as well and would tie everything together nicely.

Pizza ingredients

Add olive oil and seasonings to the kale

Do the same with the sweet potatoes

Roll out the dough to something that resembles a circle

Brush the dough with oil

Top with cheese

Add the sweet potatoes

The the onions

Bake for 5 minutes

Add the kale

It's done!

Close up

Slice and eat

Orange and Green Pizzas from Around the Web:
Sweet Potato Kale Pizza by Two Peas & Their Pod
Sweet Potato Kale Pizza by Tri To Cook
Roasted Butternut Squash and Kale Pizza by Bev Cooks

Sweet Potato and Kale Pizza
(By Esi)

Makes 2 9-inch pizzas

1 pound curly kale, washed, dried, and torn into pieces
1 small sweet potato, peeled and thinly sliced
Extra virgin olive oil
Salt and pepper
Cornmeal as needed
1 pound whole wheat pizza dough, at room temperature
1 cup mozzarella cheese
1/2 red onion, thinly sliced

Preheat the oven to 450 degrees and line a baking sheet with foil. Spread a thin layer of cornmeal on the foil and set aside.

In a large bowl, drizzle the kale with olive oil and season with salt and pepper. Toss to lightly coat all of the kale with oil and seasonings.

Drizzle the sweet potato slices with olive oil and season with salt and pepper. Toss to coat.

On a lightly floured surface, roll the dough out to one large circle or two 9-inch circles. Brush any excess flour off the dough.

Brush the dough with a thin layer of olive oil. Top with the mozzarella and then the sweet potato and onion slices.

Bake the pizza for 5 minutes. Take the pizza out of the oven and top with the kale. Bake for an additional five minutes until the cheese is melted and bubbling, the sweet potatoes are cooked through, and the kale is crisp. Serve immediately.

Printable Recipe

Namibia Trip - Okonjima and Etosha

2012-01-12T05:09:00.000-08:00

My mom has settled in to her life in Namibia and the Peace Corps. A few weeks ago, my sister and I packed up our bags and made the (very) long trip to go see her for the holidays. For those that don't know, Namibia is in southern west coast of Africa. It's neighboring countries are South Africa, Botswana, and Angola. Namibia is roughly twice the size of the state of California and actually has a similar landscape. It's the second least populated country behind Mongolia and you can drive for long stretches without seeing other people. Namibia is not known for it's food (salty meat, millet, ketchup and mayonnaise on everything), but what they lack in culinary prowess, they more than make up for in beautiful landscapes and interesting wild life. Since my mom wasn't allowed to leave the country yet, we spent our time driving all over the country and seeing almost everything Namibia has to offer.

To break up the drive between Windhoek and Rundu, we spent one night at the Okonjima Lodge. Okonjima is the home of the Africat Foundation where injured or mislocated cheetahs and leopards are taken to be rehabilitated and reintroduced to the wild. We did a cheetah tracking mission which took us through their vast territory and we managed to get up close and personal with a cheetah that had just made a kill. It was beyond amazing to see.

The cheetahs and leopards are collared and tracked with devices that look like this.

Before you see the cheetah, you see a lot of other wildlife like warthogs (which are everywhere in Namibia), various antelopes, and giraffes.

Score!

After Okonjima, we headed to Rundu a few days. Rundu is where my mom lives and works. There isn't much to do there and I got a cold so those couple of days were spent laying around trying to get better quick (which I did). From Rundu, we made our way to Etosha National Park. We spent one night at the gorgeous Namutoni Lodge and two nights at Okaukeujo. There is a ridiculous amount of wildlife in the park and we spent our days there driving through looking for animals. We saw everything from springboks (which are also all over Namibia) to lions, but sadly, the weather was too warm to see any elephants. We also had a fun (well, not so fun for my mom) moment when our 4x4 got stuck in the mud of the Etosha Pan. Thank goodness for German tourists who got us unstuck!

Zebras

Wildebeast

Ducks

Side-Striped Jackal

The ever present springboks. The blurs in the background are lions!

Giraffes

White Rhino

Sunset at the waterhole in Okuakuejo

After Etosha, we visited Swakopmund and the Namib Desert. Stay tuned to find out more about what we did in each of those places.

Frozen Hot Chocolate

2012-01-09T06:08:00.000-08:00

I came back from ten days in Africa fully expecting cold weather and gray skies. Instead I was greeted with sunny skies and 85 degree temperatures. I guess I brought the Namibian heat back with me! This frozen slushie was the perfect way to cool off during my relaxing weekend and was so worth me breaking my blender. Again, this is way more slushie than milkshake which I actually prefer since I'm not a huge fan of milkshakes. It's not too sweet and if you use low or nonfat milk, it's not terribly bad for you (for those that made resolutions to eat better).

Everything you need

Chocolate in the double boiler

(Almost) melted chocolate

Add the sugar and hot chocolate mix

Mix thoroughly

Add some milk

Mix until smooth

Add everything to the blender

Blended

Serve

One year ago: Sweet Potato Hash with a Fried Egg
Two years ago: Turkey Black Bean Chili
Three years ago: Shaksouka

Frozen Hot chcolate
(Adapted from Serendipity 3)

3 ounces of your favorite chocolate (can use a variety), cut into small pieces
2 teaspoons hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice
Whipped cream and chocolate shavings for topping (optional)

Place the chocolate in a double boiler over simmering water, stirring occasionally until the chocolate has melted. Add the hot chocolate and sugar, and stir until completely blended. Remove the bowl from the heat and slowly stir in half a cup of milk. Mix until smooth. Set aside to cool to room temperature.

Place the ice, remaining, milk, and cooled chocolate mixture in a blender. Mix on high speed until smooth. Pour into a glass and serve with whipped cream and chocolate shavings if using.

Printable Recipe

Roasted Persimmons Wrapped in Bacon

2012-01-06T06:28:00.000-08:00

Before the holidays, I got together with my friends for one last potluck and a gift exchange. I needed something simple and fast to make. The best part of this appetizer is that you can wrap the persimmons a day in advance and just pop them in the oven right before the party. The mild, sweet persimmons go well with the smoky bacon and tart balsamic. Leaving them on the toothpicks makes it easy for guests to eat too. I love finding new ways to use persimmons and this easy preparation is certainly a keeper.

One year ago: Quinoa with Shrimp and Pineapple
Two years ago: Winter Fruit Salad with Whole Wheat Orzo and Arugula
Three years ago: Vanilla Bean Marshmallows

Roasted Persimmons Wrapped in Bacon
(Adapted from Food & Wine, December 2004)

4 persimmons, each cut into 8 wedges
16 pieces of bacon, halved crosswise
Salt and pepper to taste
Aged balsamic vinegar for serving

Lightly season the persimmons with salt and pepper.Wrap each persimmon wedge with a piece of bacon and secure with a toothpick. This can be done up to a day ahead of time. Keep the persimmons refrigerated until ready to bake.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil. Roast the bacon-wrapped persimmons for 20-25 minutes or until the bacon is cooked through. Serve warm, drizzled with balsamic vinegar.

Printable Recipe

Urbano Pizza Bar

2012-01-04T06:17:00.000-08:00

Here in Los Angeles, we certainly have our fair share of former Top Chef contestants making their mark on the food scene. Long before Michael Voltaggio stole the show with ink, Ilan Hall was making waves at The Gorbals with controversial menu items like bacon wrapped matzoh balls. Hall's newest effort is Urbano Pizza Bar in downtown which I recently got to visit with some friends.

The menu is divided into small plates and pizzas. To get started we shared the beet and burrata salad ($9). There's a hunk of creamy burrata topped with pesto and served alongside beets, arugula, and a chunk of grilled bread. The flavors are fresh and clean.

Similar freshness can be found in the wild arugula salad with parmigiano, olive oil, and lemon juice ($7).

My favorite dish of the night was the wood-roasted broccoli ($6). The broccoli is nice and charred and served with balsamic saba, garlic, and chili flakes.

I was less excited about the charred corn with balsamic butter ($7). The flavors were fine, but nothing really popped.

The rosemary roasted potatoes ($7) were also a bit of a letdown and after the first taste, no one really touched the sofrito ketchup they were served with.

Things rebounded nicely with the mozarella trio ($9). Burrata, smoked mozzarella, and fresh mozzarella come with tomatoes, pesto, and a totally addictive marinara sauce. We ended up ordering extra sauce on the side.

You can't visit a pizza bar without getting pizza so we ordered a few. We defiled our margherita pizza with pepperoni ($12 plus $3 for the pepperoni). It was fine, but nothing amazing.

The schimietta comes topped with smoked bacon, pumpkin, and goat cheese ($14). The toppings work well together, but like the rest of the pizzas, the crust is lacking. It's thin which I always prefer, but kind of doughy instead of crisp.

The favorite pizza of the night was the quattro formaggi ($14). Probably because we're all such cheese whores. The mozzarella, fontina, gorgonzola, and parmigiano give this pizza heft and there is a nice salty bite from castelvatrano olives.

We couldn't leave without ordering a couple of deserts. The poco dolce ($7) is caramelized pizza bread with sweet ricotta, nutella, and strawberries. This is an instance where the pizza dough actually works. It was delicious.

Since the celebration was for my friend Jason, we had to order his favorite chocolate and mint combo in an ice cream sandwich. The mint ice cream was real mint flavor and so perfect with the chocolate.

Urbano isn't reinventing the pizza wheel, but it's certainly a nice addition to downtown LA. With Library Bar next door, you have a ready made fun night out on the town.

One year ago: Spaghetti All'Amatriciana with Spicy Smoked Mozzarella Meatballs
Two years ago: Maple Bacon Biscuits
Three years ago: Fried Ravioli

Urbano Pizza Bar
630 W. 6th Street, Suite B & C
Los Angeles, CA 90017
(213) 614-1900
Website

Oreo-Stuffed Chocolate Chip Cookies

2012-01-02T06:16:00.000-08:00

Happy New Year! I hope you all had a safe and fun celebration. I am slowly recovering from my vacation and jetlag and am looking forward to getting back in to regular posting. These cookies popped up in the blogosphere last year and quickly spread like wildfire. I had wanted to make them for a long time, but finally got the chance to make that many cookies for a crowd for the Eat My Blog bakesale. Created by Jenny at Picky Palate, these cookies are fun and best shared with a group so you don't devour them all in one setting. I followed the recipe exactly except for using 8 ounces of mini chocolate chips instead of full size and since I baked them while they were cold, I increased the bake time to 12-14 minutes. You can find the original recipe here.

One year ago: Holidays 2010
Two years ago: Sriracha Chicken Wings
Three years ago: Macarons with Vanilla Bean Honey Buttercream

Favorite Recipes of 2011

2011-12-22T06:51:00.000-08:00

I cooked a lot less this year than the past few years, but the food was still delicious. Here are some of my favorite recipes from the past year:

I'm not vegetarian, but I tend to gravitate towards vegetarian cooking. So many of my meals out are so heavy, that the food I eat at home has to be light to balance it out. I love this black bean and butternut squash chili because it's hearty, healthy, and warming all in one comforting dish.

Sometimes I like to take on fun baking projects just for the heck of it. To break in my new kitchen, I made these gorgeous rosemary and sea salt pretzels. They tasted as good as they looked.

For our Easter potluck, I made a bunch of things, but the highlight were these strawberry cheesecake muffins with streusel topping. Using in season strawberries in muffins is always a treat, but the cream cheese layer and streusel hits them out of the park.

I tend to choose beer and wine over mixed drinks, but an early season heat wave had me breaking out the blender to make these cucumber lemonade cocktails. These are a totally refreshing way to beat the heat.

It's hard to say how much money I spent on tomatoes this past summer, but I just couldn't get enough of them. I love this simple, savory pasta with bacon, rosemary and tomatoes for a quick meal any day of the week.

My other favorite way of using tomatoes is this simple pico de gallo. It's safe to say that I consumed buckets of it while tomatoes were in season.

I just love baking whether I'm making scones to relieve tension, or bringing treats to friends. These salted caramel apple cheesecake bars probably got the best reaction all year, not just from my friends, but from me as well and I can be picky about dessert.

And there you have it. I hope you are all having a wonderful, fun, busy, and happy holiday season. Thanks for another great year of blogging, friends, laughs, and many, many glasses of wine. I once again find myself looking forward to another delicious year.

Favorite Restaurant Dishes of 2011

2011-12-20T06:53:00.000-08:00

If you're reading this, it means the Blogger gods are cooperating and letting me get a couple posts in while I'm exploring the wilds of Namibia. This year, there were too many favorites to just do one post so without further ado, here are my favorite restaurant eats from the past year:

Piazza by Zucca Ristorante has unfortunately closed since my visit, but their luscious panna cotta is still in my mind. It was my first panna cotta experience and the one I will compare every future panna cotta I eat to.

My meal at Feng Mao was very meat-centric. To help break through the heft, we had scallion pancakes. This simple pancakes were crispy and full of onion flavor. I recently went back and they were just as good as when I first experienced them.

Earlier this year, I moved to the east side of town and I have really enjoyed getting to know my neighborhood. Sausage places are popping up in Los Angeles faster than zits on a teenager's face and so far my favorite is Berlin Currywurst. The varying levels of heat, perfectly cooked sausages, and reasonable prices are reason to go often.

There were many great bites at LA Street Food Festival, but my favorite of the day was the oyster from Mision 19. I declared it the best oyster ever and that still remains true.

As I have mentioned many times, I am a huge fan of brunch. While ricotta hotcakes are something I would never order, I am thrilled we got them at Cecconi's. My mouth just waters at the thought of the fluffy hotcakes bursting with housemade ricotta.

One of my most epic meals this year as LudoBites 7.0. I really enjoyed most of what we had, but I am still dreaming of the epoisse risotto.Still the best risotto I have ever had.

It was really hard to pick between LudoBites 7.0 and MB Post as my favorite meal of the year, but I say MB Post wins by a hair. There was so much outstanding-ness at that dinner, it's hard to pick just one part as my favorite, but I'll give the honor to the pomegranate and melon couscous salad. It's the perfect example of how the simplest food can be the best.

It's hard to imagine I'd still be hungry after all this food, but I am. Stay tuned to find out my favorite recipes of the year!

Apple Cinnamon Rolls with Cream Cheese Glaze

2011-12-16T06:01:00.000-08:00

A few months ago when I made blueberry sweet rolls, I was left with so many scraps of dough that I just couldn't bear to throw them away. I decided to turn those scraps into a new, more fall-themed cinnamon roll with excellent results. These make a really decadent Sunday breakfast and go excellently with a cup of tea. I immediately went on another hike to the Hollywood sign after devouring one of these, but it was well worth it! This is my last regular post as I prepare to take off on a long vacation for the holidays. There will be a few things popping up while I'm gone so be sure to check in. I'll be back with plenty of recipes, restaurants, photos, and musings in 2012. Happy holidays!

Leftover dough (I'm so happy I think to freeze almost everything)

Filling ingredients

Start melting the butter

Mix the cinnamon and sugar

Butter is still melting

Peeled apples

The butter has melted

Almost browned

Don't forget to add lemon to the apple pieces so they don't brown

Butter the dish

Un-package the dough

Roll out the dough to a "rustic" rectangle

Brush the dough with browned butter

Spread the cinnamon and sugar over the butter

Top with the apples

Roll it up

Cut into equal(ish) pieces

Put them in the baking dish

Cover with a damp cloth

Glaze ingredients

Don't forget to sift the sugar

Mix them together

Almost ready

Practically irresistible

So cute and little

Now it's covered in glaze. Eat it.

Apple Cinnamon Rolls
(By Esi)

Makes about 5 cinnamon rolls

For the dough:
Leftover sweet roll dough

For the filling:
2 pink lady apples, peeled, cored, and chopped
Juice from 1 small lemon
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1/2 cup (1 stick) butter, melted and browned

For the glaze:
4 ounces reduced-fat cream cheese, at room temperature
3-4 tablespoons milk
1/4 cup powered sugar, sifted
1/2 teaspoon vanilla extract

Butter an 8x8 baking dish with unsalted butter.

To make the filling, mix the apples and lemon juice in a small bowl and set aside. In another bowl, mix the brown sugar and cinnamon and set aside.

On a floured surface, roll the dough out to a 12x9 rectangle. Brush the entire top of the dough with the browned butter. Spread the cinnamon sugar mixture over the browned butter, and then top with the apples in a single layer.

Starting with the long side, roll the dough into a log, tucking the ends underneath the log. Cut into equal pieces and place in the prepared baking dish. Cover with a damp cloth and let the dough rest for 30-45 minutes.

Preheat the oven to 350 degrees. Bake the cinnamon rolls for 30-35 minutes or until the dough is cooked through and lightly browned. Let the rolls cool on a wire rack.

Meanwhile, whisk together the glaze ingredients. Drizzle the cinnamon rolls with the cream cheese glaze and serve warm

Printable Recipe

Naya Restaurant and Lounge

2011-12-14T06:44:00.000-08:00

I have to admit, when I think of eating Indian food, I usually just think about ordering in, not going out. I was recently invited to try the menu at new-ish Indian restaurant Naya. Given it's close proximity to my house and it's promise of "new" Indian food, I just couldn't pass up this comped media dinner.

There is an interesting contrast at Naya. The lounge is dark and sexy while the main dining room is soft and white. I arrived too late to sample many of the appetizers that were being passed around the lounge, but the fried peanuts were enough to whet my appetite. I had a few sips of the Dancing Lotus cocktail ($12). With Belvedere, Cointreau, lychee juice, and pomegranate. I wish it had been a little heavier on the pomegranate and lighter on the Cointreau and lychee juice.

We soon moved to the dining room to begin the tasting. The green salad ($8) was bright and refreshing.

I'm not the biggest fan of regular potatoes, but the sweet and tangy dressing of the Sweet and Sour Potato salad ($8) masked the blandness of the potato without being overpowering. This is one of the lightest potato salads I've ever had.

One of my favorite dishes of the night was the Sprout Street salad ($7) with chickpeas, potatoes, tortilla chips, sprouts, and sweetened yogurt. It had great textures and flavors and again didn't feel too heavy.

Next up was the Four Flavored Chicken ($12). The types were blackened, green, red, and malai tikka. The chicken was full of flavor, but a little dry. This was a rare instance I would have preferred something saucier.

The last appetizer was the Silky Lamb Kabob ($11) with charred minced lamb and garlic mashed potatoes. Once again, the lamb had great flavor, but I would have preferred some sort of dipping sauce because it was a bit dry. The fried onion on top was a forgettable, but if you enjoy mashed potatoes (I do not), you would like this garlicky version.

For our first entree we had the Butter Chicken Masala ($16). It's actually a cornish game hen in the buttery tomato sauce, but it hit the spot. It comes with "Naya Rice" which is a lightly seasoned white rice. It comes with a lot of the entrees.

The Everest Lamb ($17) is a warm and comforting dish with tender lam ossobuco, onion-tomato glaze and Naya rice.

We were next greeted with a couple of side dishes. The Yellow Lentil Stew ($8) was delicious as was the Fenugreek and Green Pea Curry ($8)

It was then time for a couple of seafood dishes. I really liked the Cognac Prawns ($20) with jumbo shrimp, onion-tomato masala, cognac and a reduced balsamic glaze served with the ever present Naya rice. Some people felt it was too sweet, but I thought it had a good balance of saltiness and spiciness to balance out the sweetness.

The last seafood dish was the Apricot Patagonian Seabass ($26). It's Chilean seabass with apricot curry and black rice. I thought the curry was more like apricot jam and a bit too sweet, but the seabass was perfectly cooked and paired well with a slightly different kind of rice.

Coconut Moile Baby Eggplant with mustard chili, coconut curry sauce, Naya risotto ($15).

We were also treated to garlic and regular naan ($3 each), but by this late in the game, I was full of the meatier dishes and Naya rice to give it too much thought which is a shame since garlic naan is one of my favorite foods ever.

Eggplant

I really should have paid more attention to the desserts, but I was entirely too full by this point. The chocolate samosa was bursting with chocolate goodness, but I was not a huge fan of the other pastry which was a bit too soggy for my tastes.

Naya is a beautiful restaurant. It feels like you're at a fine dining establishment, but with a very relaxed and casual vibe. Many of the dishes are vegetarian and will cater to a wide variety of tastes. This new Indian cuisine is alright with me.

One year ago: Thomas Keller Oreos
Two years ago: Pumpkin Bread with Cinnamon Cheesecake Layer
Three yeas ago: Slow Roasted Tomato Soup

Naya Restaurant and Lounge
3705 West Sunset Boulevard
Los Angeles, California 90026
(323) 663-8268
Website

Buttermilk Fried Chicken

2011-12-12T06:18:00.000-08:00

I'm fairly certain that the last time I attempted to fry anything was over two years ago when I made cannoli. I'm also fairly certain that I promised myself at the time that I would never fry anything because of the lingering smell in my studio apartment for at least two days. Well now I live in a bigger apartment and when I received a copy of Georgia Pellegrini's book Girl Hunter, I couldn't stop thinking about her fried rabbit recipe. It probably had something to do with the fact that I was fresh off of my first Dinner at Eight party and I had fried chicken on the brain. I think it had more to do with the fact that the recipe sounded too mouthwatering to pass up.

Reading this book is just as fun as making it's recipes. Georgia is a classically trained chef with a real understanding about where her food comes from due to her hunting adventures. I love her fun, casual tone and at times the book reads more like a novel than a cookbook. It may not be easy to always find elk in the neighborhood, but Geogia provides plenty of substitutions in case certain meats are not readily accessible to you. I'm looking forward to trying many more recipes from this book.

Buttermilk Fried Chicken (or Rabbit)
(From the book Girl Hunter by Georgia Pellegrini Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2011)

Makes 4 servings

2-3 pounds of chicken, rabbit, turkey or other young game meat, cut into serving pieces
2 cups buttermilk
1 medium onion, sliced
3 garlic cloves, roughly chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 teaspoon smoked paprika
2 teaspoons salt, plus more as needed
1 tablespoon cayenne, divided
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
Ground pepper to taste
2-3 cups vegetable oil

Soak the meat overnight in the buttermilk, along with the onion, garlic, herbs, paprika, 1 teaspoon of cayenne, and 1 teaspoon of salt.
Drain in a colander, leaving some herbs on the meat. In a large bowl, mix the flour, garlic powder, onion powder, remaining 2 teaspoons of cayenne, 1 teaspoon salt and a large pinch of black pepper. Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil, but not so hot as for the oil to be smoking.

Working in batches, coat the meat in the flour mixture, dredging just enough meat to fit in the pan at one time.

Add the meat to the skillet and fry on one side for 10-15 minutes, until golden brown, then use tongs to turn the pieces over and fry for another 10-15 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the meat, but not so that it burns.

Remove the beat from the skillet and place it on a wire rack over paper towels. Season immediately with salt and pepper to taste, to help preserve the crispiness for the table. This is good served immediately or also good cold for lunch the next day.

Printable Recipe

LudoTruck Foie Gras Night

2011-12-09T06:41:00.000-08:00

Usually on a Friday night, the last thing I want to do is fight crowds of people to wait in line for food from a truck. The week leaves me exhausted and my only desires are to curl up on my couch with my Snuggie and a glass of wine. However, last Friday, my friend Eliza convinced me to join her at DomaineLA for a little wine and a lot of foie gras. Beloved LA chef, Ludo Lefebvre was cooking up a menu devoted to duck liver that particular night and we just couldn't miss it.

Foie gras is definitely a controversial ingredient in modern day cooking because of the methods used to fatten the liver (gavage). In fact, in about six months, the use of foie gras will be banned in restaurants in West Hollywood and many chefs have already pledged not to use it ever again. Ludo has tackled the controversy head on and only uses foie gras that has been produced without excessive gavage. He recently had a multi-course foie gras menu at Animal restaurant and this event was meant to further educated the masses.

Ludo's truck is mostly known for their fried chicken (formally chicken balls, but now hunks of chicken thighs). The menu has just been re-vamped and was available for sampling along with the special foie gras items. For the main meal, we chowed on a foie gras and corn soup ($8), a foie gras terrine sandwich ($15), and a foie gras beignet ($12). Many of my dining neighbors said the beignet was their favorite part of the meal, but while I enjoyed it, I was more partial to the velvety soup.

Despite the richness of foie gras, we were still a little hungry so we finished our meal with the Provencal fried chicken. This is the chicken used to come in ball form, but now arrives in the much more manageable full thigh style. It's meaty and crispy and stays surprisingly hot for a long time.

You have to hand it to Ludo for constantly finding new ways to put himself out there and stir up a conversation. I'm looking forward to seeing what he has in store for 2012 including the next LudoBites in January (if I can get a reservation) and rumblings of a permanent brick and mortar restaurant.

LudoTruck
@LudoTruck

Bibim Nengmyun (Buckwheat Noodles with Hot Pepper Sauce)

2011-12-07T06:47:00.000-08:00

I recently had a strong and intense craving for noodles. I had to satisfy it immediately so I decided to try out a new recipe. These are easy, fast, and satisfying and great for any time you need noodles in a hurry. Bonus points for me having all of the ingredients in my kitchen. The spice factor is high so be forewarned, but that is always what I am looking for so I loved it. The egg and cucumber can help cool your mouth if you are sensitive to that sort of thing.The noodles are served at room temperature or cold which was great for a sudden, unexpected burst of unseasonably warm weather we recently experienced.

One year ago: Best of 2010
Two years ago: Garlic Sizzled Chicken Wings
Three years ago: French Yule Log

Bibim Nengmyun
(Adapted from Spoon Fork Bacon)

Makes 4 servings

8 ounces buckwheat soba noodles
1/4 cup gochujang (Korean red pepper paste)
1-2 tablespoons sugar, depending on your taste
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
Salt to taste
1 teaspoon toasted sesame seeds
4 hardboiled eggs, halved
1/2 of a hothouse cucumber, cut into sticks

Bring a large pot of water to a boil and salt it liberally. Add the noodles and cook for 4-5 minutes until they are soft. Drain the noodles and run them under cold water until they have cooled to room temperature.

Meanwhile, whisk the gochujang, sugar, soy sauce, vinegar, and sesame oil in a large bowl. Add salt if necessary.

Add the noodles to the sauce and toss well to combine. Divide the noodles amongst plates and top with sesame seeds, egg halves, and cucumber pieces.

Printable Recipe

Persimmon-Goat Cheese Wedges

2011-12-05T06:21:00.000-08:00

Yes, I'm still talking about Thanksgiving, but this is the last post. I promise. I made these little wedges to go with the turnovers as an appetizer. They are super simple and a great way to use up the remaining herbed goat cheese that didn't go in the roasted beet salad. As I discovered at Ombra, sweet persimmons go well with a tangy cheese and this was no exception.

One year ago: Roasted Pumpkin Soup with Shrimp, Farro, and Leeks
Two years ago: Pasta with Shaved Brussels Sprouts and Bacon
Three years ago: Parmesan Thyme Crackers

Persimmon-Goat Cheese Wedges
(Adapted from Food & Wine, December 2006)

Makes 12 servings

1/2 cup rosemary marcona almonds, finely chopped
4 ounces herbed goat cheese, softened
4 Fuyu persimmons, sliced crosswise, 1/4-inch thick
Aged balsamic vinegar for serving

In a small bowl, mix 1/4 cup of the almonds with the goat cheese. Divide the mixture into 6 equal pieces and roll each piece into a ball.

Use a 2-inch biscuit cutter to cut out 12 rounds from the persimmons.

Sandwich each goat cheese ball between two persimmon slices, pressing to flatten slightly. Roll the edges in the remaining almonds and refrigerate until firm, at least 10 minutes or overnight.

Cut each round into quarters and transfer to a plate. Serve the wedges drizzled with aged balsamic.

Printable Recipe

Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese, and Candied Walnuts

2011-12-02T06:20:00.000-08:00

Our Thanksgiving meal was remarkably healthy, but I guess I should not have been surprised with a group comprised of mostly actors and a personal trainer. In addition to turkey we had grilled brussels sprouts, grilled potatoes, roasted carrots, mashed cauliflower, stuffing, and this salad. This is a fancier version of a salad I did a couple of years ago. It takes a while to make because of the time required to roast beets, candy walnuts, and make herbed goat cheese, but it is so worth the effort. I used by go-to balsamic vinaigrette as the dressing which added a touch of tanginess. I love the various textures in the salad which keep it anything but boring and pretty to boot.

One year ago: Spicy Truffle Mac and Cheese
Two years ago: Garlic Soup with Shrimp
Three years ago: Butternut Squash and Caramelized Onion Galette

Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese, and Candied Walnuts
(By Esi)

Makes 8 servings

1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1 1/2 teaspoons Dijon mustard
Salt and pepper to taste
3 bunches of beets, roasted, cooled, and diced
Greens from 3 bunches of beets, washed and dried
6 ounces baby spinach, roughly torn
5 ounces herbed goat cheese
1 cup candied walnuts
1/4 cup pomegranate arils (optional)

In a medium bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard. Season to taste with salt and pepper and set aside.

Add the beet greens and spinach to a large pot. Cover and heat over low heat until the greens have wilted, about 10 minutes. Season the greens lightly with salt and cool to room temperature.

Arrange the greens on a large plate, top with the roasted beets, candied walnuts, dollops of goat cheese, and pomegranate arils if using. Serve the salad at room temperature with the dressing on the side.

Printable Recipe

Spiced Candied Walnuts

2011-11-30T06:20:00.000-08:00

I had a really wonderful Thanksgiving weekend (as I'm sure most people did). My sister was in town from San Francisco and we had a nice combination of relaxing and partaking in fun. We volunteered at a Thanksgiving dinner for the less fortunate in Santa Monica, we worked off calories by hiking to the Hollywood sign, and of course we ate a ton. As I tend to do, I couldn't pass up the opportunity to make a couple of extra recipes for our Thanksgiving feast. These walnuts became part of a bigger recipe, but they are amazing on their own. They're a little sweet, a little salty, and warmly spiced making them great for sweet or savory pairings. I'll show you how I used them in a couple of days. Here are some highlights from the weekend:

Pupusas at the Barnsdall farmers market.

The Civic Auditorium became the setting for a festive dinner

My friend Andrew showing off his "artwork".

Gorgeous centerpieces

Raul checking on the turkey

Pumpkin Pancake Cupcakes

Gingersnap cocktail made with Canton (deeeelish!)

Getting closer

The sun setting

We made it! (The hike takes you behind the sign)

One year ago: Little Ethiopia
Two years ago: Kale Salad with Spicy Peanut Dressing
Three years ago: Shrimp with Chive Butter

Spiced Candied Walnuts
(Adapted from Dishin and Dishes)

2 cups walnuts
1/3 cup powdered sugar
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Pinch aleppo pepper

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Mix the sugars, cinnamon, salt, and peppers in a bowl. Set aside.

Bring a large saucepan of water to a boil. Add the walnuts and let them blanch for 30 seconds. Drain the walnuts, then quickly toss them with the sugar mixture (the sugar will melt).

Spread the walnuts in a single layer over the parchment paper. Bake for 10-15 minutes until the nuts have toasted and the sugar is bubbling. Use two forks to separate the nuts and allow them to cool completely. Serve with salad or as a party appetizer.

Printable Recipe

Great Los Angeles Walk 2011

2011-11-28T06:26:00.000-08:00

After a wonderful time walking through Los Angeles via Wilshire Blvd. last year, I was ready to take on the Great Los Angeles Walk again this year. I was especially thrilled that the walk would be going through some of my favorite parts of town, like Silverlake and Hollywood. Though there was rain in the forecast, the sun actually came out to play and the weather stayed dry for our stroll around town.

We started at the Triforium in Fletcher Bowman Square. The statue, while not particularly pretty, does light up to music which I would like to see some time.

Right across the street is Los Angeles City Hall. It's hard to believe this was once the tallest building on the west coast.

Of course you can't visit downtown LA these days without seeing an Occupy Protest.

The beginning of the walk was not so scenic, but one of the things I do appreciate about it is that you get to see things you would oridinarily miss while driving around town. Like the beautifully colored leaves hanging from a stretch of the freeway.

Tribal Cafe in Echo Park has a very colorful facade. I must go back and try their eats some time.

At long last we reached Hollywood Blvd. via Vermont Ave. Before you get to the actual Hollywood Walk of Fame, there is an amusing, self-deprecating stretch with signs like this. This was right near Taron Bakery where HC stopped for a delicious spicy beorek.

At Hollywood Toyota, a food truck "army" was set up to feed hungry walkers. None of the trucks interested us much so we pressed on.

We instead decided to rest our feet and fill our stomach with brews and food at Blue Palms Brewhouse. Even though this place is right down the street from me, I'd never been. Shame on me! The food and beers were delicious. Hanh and I split the scuplin sandwich and an order of truffle fries ($12). Jon was content with his tuna melt and sweet potato fries ($12) and HC seemed to love his fish tacos ($9). My food went perfectly with the Uinta Monkshine Belgian Style Blonde Ale ($6).

This was also the point when our walk turned into a bar crawl. It was all downhill from there. We followed up our lunch with a few cocktails at Loteria Grill. Dos XX Ambers for me and Jon ($6 each).

A spicy jalapeno margarita for Hanh.

And a tamarind margarita for HC.

The downward spiral continued at Musso & Frank. The oldest restaurant in Hollywood has bartenders and waiters almost as old as the location. It's quaint, quiet, and kind of hilarious. Our bartender Manny has been serving at the restaurant for over 20 years.

At this last stop, the walk (crawl) was basically over for me and Jon. We managed to hobble a few more blocks to Hollywood and La Brea before turning back. HC and Hanh kept going and walked the full 19.5 miles to the ocean (their energy is amazing). Though this is only my second year participating, the Great LA Walk has become one of my favorite LA traditions. I can't wait to see what the route is next year!

One year ago: Little Ethiopia
Two years ago: Pavlova with Pomegranate Curd
Three years ago: Penne with Pesto, Mascarpone, and Bacon

Taron Bakery
4950 Hollywood Blvd.
Los Angeles, CA 90027
(323) 663-4809

Blue Palms Brewhouse
6124 Hollywood Blvd.
Los Angeles, CA 90028
(323) 464-2337
Website

Loteria Grill
6627 Hollywood Blvd.
Los Angeles, CA 90028
(323) 465-2500
Website

Musso & Frank Grill
6667 Hollywood Blvd.
Los Angeles, CA 90028
(323) 467-7788
Website

Apple, Pear, Membrillo, and Manchego Turnovers

2011-11-23T06:43:00.000-08:00

When this time of year rolls around, I always turn to the nearest person and say "I can't believe it's Thanksgiving". Well, once again, I can't believe it's Thanksgiving. Though I sometimes sound like a bit of a scrooge, I'm looking forward to sharing a table with friends and forgetting about the hecticness of life and being grateful for what I have around me. Of course, with my group of friends, no celebration is complete without a massive feast, so here is my contribution. I think I came across this recipe even before I thought of making my own quince paste and in my crazy mind, I decided I should make my own (that's just how my brain works). I love the fruit flavors combined with the salty, nutty cheese and the buttery crust. These are a little sweet, but just savory enough to be served as an appetizer to the meal. I'm making them small so people don't fill up too much before the main event. I'm looking forward to it all and once again I hope you all have a happy and delicious Thanksgiving!

One year ago: Braised Short Ribs with Autumn Root Vegetable Puree
Two years ago: Cannoli
Three years ago: Dumpling Noodle Soup

Apple, Pear, Membrillo, and Manchego Turnovers
(Adapted from Serious Eats)

Makes about 12 appetizer-sized turnovers

1 sheet puff pastry, thawed, and kept in the refrigerator until needed
1 tablespoon unsalted butter
1 pink lady apple, peeled and finely diced
1 Bartlett pear, peeled and finely diced
2 tablespoons membrillo
1 tablespoon sugar
Pinch of salt
1 tablespoon all-purpose flour
12 1/2-inch thinly sliced squares of manchego cheese
1 egg, lightly beaten with a splash of milk or water for egg wash

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a saucepan, melt the butter over medium heat. Once the butter has melted, add the apples and pears and cook until the fruit softens, about 4-5 minutes.

Add the membrillo, sugar, and salt an cook for another 3 or so minutes until the fruit softens even more and thickens.

Add the flour and cook for 1 minute until thoroughly combined in the fruit mixture and the raw flour taste is gone. Remove the pan from the heat and set aside to cool. The mixture should resemble pie filling.

Roll the puff pastry out on a lightly floured board to a 12x12 rectangle. Use a 2 3/4-inch cutter to cut out rounds or cut 3x3-inch squares. Lay a piece of manchego on the lower half of each cutout. Top with a half teaspoon of the fruit filling. Dip your finger in some water and seal each turnover. Use a fork to press the edges together. Brush the top of each turnover with a bit of the egg wash and then use a paring knife to lightly score the top of each turnover so the steam can escape.

Bake for 15-20 minutes or until the pastry is puffed and golden and the filling is steaming hot within.

Printable Recipe