eatTALK: food for blog

Angel Food Cupcakes with Cinnamon Whip

2012-05-24T17:31:00.000-07:00

Baking was one of the childhood activities that, luckily, my parents promoted - and the result was a mix of delicious treats and baking disasters. I have learned a few lessons...but I still dabble, stir, whip, and frost and hope for the best. Lately, my gauge of quality are the friends that light up when I have the newest treat readied for consumption. This dessert is a very light rendition of the cupcake genre coupled with an even lighter 'frosting'. It was easy to eat in 1 to 3 bites, and a shame that I ran out so quickly!

Ingredients
Servings:12 cupcakes,
2 Cups Whipped Cream

Prep Time: 35 min

Angel Food Cupcake

1 Cup All-Purpose Flour, Less 2 Tbsp
2 Tbsp Corn Starch

1 Cup Confectioners Sugar

1 1/2 Cup Egg Whites
2/3 Cup Sugar, Granulated

1 1/2 Tsp Cream of Tartar

1 1/2 Tsp Vanilla Extract

Cinnamon Whipped Cream

1c Heavy Whipping Cream
1 Tsp Vanilla Extract

1 Tsp Cinnamon, Ground

2 Tbsp Sugar, Granulated

Preheat oven to 375 degrees.

Sift together flour, corn starch, and confectioners sugar twice. Place another mixing bowl in a warm water bath and stir together egg whites and sugar until dissolved. Add vanilla and cream of tartar and whip until a meringue forms. Once glossy, fold in flour mixture with a spatula until evenly mixed. Spoon among 12 cupcake tins and bake at 375 degrees for 20-25 minutes - until inserted knife comes out clean.

The whip is quite simple: in a chilled mixing bowl, use a hand mixer to mix the whipping cream, vanilla, cinnamon, and sugar until stiff peaks form. A spatula can be run through the whipped cream and its shape should remain intact. Adding more sugar is discretionary and directed by individual tastes, I prefer to lean on the lighter side where I can when it comes to sweets.

As it may already be guessed, I did go for something a little 'extra' with this dessert. Instead of just frosting the cupcakes with the whipped cream, I piped a small amount through the base of each cupcake for a mild sweetness within the treat. Certainly not necessary, but it rounded out the airiness of these light and fluffy little cakes and made for a fun shift in texture when eating!

Nutrition Info (Angel Food Cupcake: 1 serving)

Calories 67, Total Fat 0.1g, Sat. Fat 0g, Cholest. 27.6mg, Sodium 14.6mg, Carb. 0.1g, Fiber 0.1g, Sugars 10.6g, Protein 2.1g

Nutrition Info (Cinnamon Whip: 2 Tbsp)

Calories 46, Total Fat 4.2g, Sat. Fat 2.6g, Cholest. 15.4mg, Sodium 4.3mg, Carb. 2g, Fiber 0.1g, Sugars 1.6g, Protein 0.2g

Creamy Avocado Soup

2012-05-21T09:32:00.000-07:00

When I think of avocado, I fondly think of an ice cream I had back in college, and a smoothie I had in Shanghai, or I think of some of my favorite Latin-American restaurants across Southern California. However, of a different note, I wanted to introduce this creamy concoction of the avocado persuasion. The smooth texture enhances to warmth the dish already provides and it can be varied for personal taste - a dollop of sour cream, a spoonful of crema, or a few leaves of cilantro, all add a nice finish to this Creamy Avocado Soup that is quickly made and quickly eaten!

Ingredients

Servings: 2 1/2 Cups

Prep Time: up to 15 min

2 Cups Chicken Broth

1/4 Cup Heavy Whipping Cream

1 Avocado, Ripened

1 Garlic, Clove, Minced

5 Sprigs Cilantro, Finely Chopped

1 Tsp Corn Starch

Creamy Avocado Soup, stovetop view

Heat broth, less 1/4 cup, and heavy whipping cream to a medium boil on the stove. Mash avocado and stir into broth/cream mixture. Add cilantro and garlic and lessen heat. In separate smaller bowl, mix together 1/4 cup broth and corn starch, stir into saucepan. Raise to a medium boil for 1-2 minutes or until soup thickens slightly. Serve immediately and enjoy!

Note - I make this soup regularly and never tire of the taste. Add salt and pepper at individual discretion (broth already packs a punch with sodium) and some kickers (chipotle, cayenne, jalapeno) if desired.

Nutrition Info (1 cup)
Calories 214, Total Fat 18.4g, Sat. Fat 7g, Cholest. 32.9mg, Sodium 626.3mg, Carb. 8.5g, Fiber 3.8g, Sugars 0.8g, Protein 5.6g

Homemade Yellow Cake

2012-05-17T13:49:00.000-07:00

Admittedly, I can never seem to make a boxed cake; said to be easy and heard to be true, yet for some reason I just can't seem to make it work in the kitchen. In my attempt to make a homemade version of a childhood favorite I came to this: a simple yellow cake. In the recipe I utilized the Rich Chocolate Ganache from a previous post whipped with a little cream to fluff. Yes, I was tempted to add in a little extra and did to some degree, but simply put, the cake served its memory; baked and layered, chilled and served, the cake yielded reactions of "Yummy!" "Sooooo goooood" "I want more cake!" I'm glad it's not still sitting in my kitchen, or I'd have some difficulty keeping away!

Ingredients

Servings: 12 Slices

Prep Time: Up to 1hr
(including frosting time)

Yellow Cake

(1)

1 Cup Butter, Unsalted

1 1/2 Cup Granulated Sugar

3 large eggs

1 Tbsp Vanilla Extract

8 oz Sour Cream

4oz Nonfat Milk

(2)

2 3/4 Cups All-Purpose Flour

4 Tbsp Corn Starch

2 Tsp Baking Powder

1 1/2 Tsp Baking Soda

Chocolate Ganache Frosting

2 1/2 Cups Rich Chocolate Ganache

1/2 Cup Heavy Whipping Cream, chilled

Preheat oven to 350 degrees.

When there are more than a handful of ingredients, it sometimes is easier to separate the 'wet' and the 'dry' items to simplify the recipe. With this thought: mix all items under (1) together in a large mixing bowl and sift all items under (2) together in a smaller mixing bowl. Mix (1) until creamy and sift (2) at least twice, ideally three times. Note - using items at room temperature can facilitate the combining.

Fold in (2) - flour, starch, powder, and soda - at about 1/2 cup at a time, scraping the sides inward with any excess dry ingredients. And voila! Yellow cake batter!

Grease and flour three 9" round baking pans, or two if wanting a thicker cake. Bake at 350 degrees for 25-30 minutes until golden and an inserted knife comes out clean. Set aside to cool for about 10 minutes and cut with knife to loosen and remove. Transfer to a cooling rack until room temperature. Note - using parchment paper to line the pans can alleviate the worry of the bottom of the cake sticking.

Ganache Frosting: The frosting is made by whipping the cream in a chilled bowl until it begins to fluff then whipping in the ganache until evenly mixed; this lightens the richness of the ganache. If not immediately frosting, set aside in fridge to chill.

To Frost: Chill cake layers in fridge for 15 minutes. Remove and cut off rounded top with a serrated knife - this will even out the layers for an even stack. Frost each layer using 2/3 to 3/4 cup of frosting. Frost the top and sides with a very thin coat of frosting, until smooth, and set aside in fridge for 15 minutes to harden - this is often referred to as a crumb coat, to allow for a smooth finish. Once chilled, frost another layer over the crumb coat and set aside in fridge until about 15 minutes before serving. Note - Cutting the cakes and maintaining clear cuts in the frosting is easier the colder the cake.

The cake can sit covered, comfortably, at room temperature away from sunlight. Keep in mind that it is a whipping cream-based frosting, so sun exposure and heat will cause the frosting to soften a lot. As a little 'extra' for this dish, I did a very light glaze with a Peanut Butter Buttercream on the top coat - a last minute, but tasty decision!

Nutrition Info (1 Slice)
Calories 410, Total Fat 19.1g, Sat. Fat 11.5g, Cholest. 100.9mg, Sodium 285.9mg, Carb. 54.2g, Fiber 0.8g, Sugars 25.9g, Protein 5.7g

Nutrition Info (1 serving)
Calories 144, Total Fat 11.8g, Sat. Fat 7.2g, Cholest. 23.1mg, Sodium 7.8mg, Carb. 11.6g, Fiber 1g, Sugars 9.6g, Protein 1.1g

Rich Chocolate Ganache

2012-05-14T09:08:00.000-07:00

"Chocolate, chocolate, chocolate, chocolate, chocolate..." One of those 'single' words that can perk up the ears around and bring a smile to quite a number of people's faces. To be honest, chocolate isn't my natural go-to but to make an impressive side to present to some of my closest chocolate lovers - this one takes the cake. I made this particular ganache chocolate heavy to increase density and I added butter to weave in some gloss. The chocolate chosen can vary by taste, but for simplicity I used a common baking item: milk chocolate chips. The result is quite the decadent little treat.

Ingredients

Servings: 1lb 4oz

Prep Time: 20 min

10oz Chocolate, Semi-Sweet

8oz Heavy Whipping Cream

1 Tbsp Butter

2 Tbsp Flavoring, if desired*

*Strawberry Jam was used in this recipe*

Heat up the cream and butter to a light boil. Pour over the chocolate in a mixing bowl. Let sit for 2-5 minutes. For a faster melt: give the chips a few pulses in a food processor before pouring the cream.

Using a spatula, stir, stir, and stir. Avoid getting air in the mix by keeping the spatula submerged in the chocolate throughout. The mixture will thicken and chocolate will melt, approximately 5 minutes.

Fold in the desired flavoring at this time: alcohol, fruit, flavor extracts; Note: increasing the liquid, decreases the density. I would suggest decreasing flavoring to 2 Tsp - 1 Tbsp if it's a thin liquid and/or strong flavor.

Once fully melted and integrated, stir another minute more and then pour into an airtight container. Hit the base of the container against the counter to bring the air bubbles to the surface. Once at room temperature, place a bit of cellophane wrap directly onto the surface and seal the container and refrigerate.

Check the texture until proper for the desired use (frosting, truffles, etc.). I allowed the ganache to set overnight in the fridge for more of a fudge-like consistency. Notice the air bubbles at the surface.

In this recipe I used Strawberry Jam to add an extra 'tone' for those expecting just another chocolate dessert and because I will also be using this as a frosting. The spoonful pictured above was quickly devoured, as was another, and I'm sure many more to come!

Note: I used extra chocolate to increase the density, but if not desiring a ganache as rich, reduce the chocolate by 2oz.

Nutrition Info (1oz - without Strawberry Jam)

Calories 97, Total Fat 8.2g, Sat. Fat 5g, Cholest. 18mg, Sodium 5.8mg, Carb. 7g, Fiber 0.6g, Sugars 5.7g, Protein 0.7g

Nutrition Info (1oz - with Strawberry Jam)
Calories 99.8, Total Fat 8.2g, Sat. Fat 5g, Cholest. 18mg, Sodium 5.8mg, Carb. 7.8g, Fiber 0.7g, Sugars 6.4g, Protein 0.7g

Fresh Strawberry Jam

2012-05-12T15:14:00.000-07:00

My newest of neighbors kindly brought over a large batch of strawberries that she admittedly couldn't finish between her and her husband. Several recipes came to mind as I thought about using the fruit before it went to spoil. A very simple and longer-lasting item was jam; if using a sterilized bottling process, it can last to about one year on the shelf! The simple jam could be used in a later recipe and for my own enjoyment on breakfast toast, peanut butter and jelly sandwiches, etc. so it was clear that making this was a win-win. The recipe contains minimal ingredients and is something I've made since I was a kid for fruit pies and toppings. Enjoy!

Ingredients

Servings: 12 Tbsp

Prep Time: 15 min

2 c Fresh Strawberries, Quartered

5 Tbsp Sugar, Granulated

1 1/3 Tbsp Lemon Juice

Set a small plate in the freezer for later 'Jelling' test.

Remove stems. Slice strawberries into quarters and set aside.

Mix Sugar, Lemon Juice, and Strawberries in a medium-sized mixing bowl.

Stir mixture in a medium saucepan on medium heat until warmed. Increase to medium to high heat.

Water will begin escaping the fruit. As liquid boils, foam will also form. Spoon foam into a separate bowl.

Liquid will thicken. Continue stirring, scraping excess from the sides. Test for 'jelling' and remove.

'Jelling' Test: Remove plate from freezer and place 1/2 tsp of the liquid onto the plate. Allow to sit for a few seconds. Run the spoon through the jam. If it tries to re-seal, continue stirring and heating for 1-2 more minutes and test again. Jam will remain jelled on either side when ready to be removed from heat. Please note: the jam will continue to thicken as it cools.

Fresh Strawberry Jam

It is a simple but delicious jam meant to go anywhere jellies and jams can go. The recipe can be easily duplicated with other berries and fruit, but keep in mind that some hold more water which will change the cooking time and heat levels. Starting at a lower heat and building up to medium to high will help prevent overcooking and burning. If creative flavors are next on the list, adding a bit of fresh mint or spice to a jam concoction could add a twist and make a new favorite!

Nutrition Info (1 Tbsp)
Calories 29, Total Fat 0.1g, Sat. Fat 0g, Cholest. 0mg, Sodium 0.3mg, Carb. 7.4g, Fiber 0.5g, Sugars 6.5g, Protein 0.2g

Alta Coffee and Restaurant

2012-05-09T14:18:00.001-07:00

Newport Beach, CA. My friend and I wandered up to this little coffee shop in Newport Beach and a queue had already formed. Hope that was telling! This place is known as a coastal spot for coffee and sweets, with a taste almost like mama’s very home cookin’. With some recommendations already under our belt, we decided to add Alta Coffee for a nice cup of coffee and a breakfast staple: Coffee Cake.

We tried both the Toffee Crunch Latte and Coconut Lattes. The coffee shop appeared to have a bit more of a selection than many franchise competitors. The highly-esteemed toffee coffee was sweet at its start and to its end, with a bit of sugar to the last sip. Its peer was milky smooth, just as hot, and a good starting point for the day.

Crumb Cake - was mild-mannered, and although a polite pastry is wonderful, the expectation went unmet. Bite after bite yielded the same result: dry with no discernible topping. Though the concept was there and the filling was strong, the key factors reduced the hype of the item itself. The combinations were neutral enough, and with the sweetened lattes we purchased, it became a fact for which we were thankful. It can only be imagined how fantastic the dish would've been from perhaps a different pan - next time...will definitely be ordering it next time for another try.

This little shop, although with its longs lines, was fast-paced. One would expect the opposite with a full-house already intact, but pleasant service was offered to every customer, regardless of the length of the order. If there were questions, they would answer, and keep answering until each customer was satisfied. There’s a counter where most of the servers write up their orders and cash up their customers, containing the baked goods available for purchase. Since the eatery has a home-style focus, it’s no surprise that the server checks with each order to see if some of the items are even still available. For more of a selection, certainly an early morning stop is necessary, but for coffee at any time of the morning or early afternoon, this is a great little place to take a break!

Alta Coffee

506 31st St
Newport Beach, CA 92663

(949) 675-0233
www.altacoffeeshop.com

Marzipan

2012-05-07T11:28:00.000-07:00

A friend and I were talking about the varying uses of marzipan and it left me inspired to make a home version for a later recipe. The little decorative confection has multiple uses across dessert dishes with its pliability and unique texture. It can be a very dense 'dough' of sorts, and the taste may or may not be sweet to any individual's liking. For pairings with sweeter items, I prefer to let it be as it is, though kneading it further with confectioners sugar will up the sweet ante.

Ingredients

Servings: 6 oz

Prep Time: 10 min

1c Almond Flour
3 Tbsp Light Corn Syrup
1/2 Tsp Vanilla OR Almond Extract

Confectioners Sugar, as desired

Ready-to-Use Marzipan

To make the marzipan, draw a hot water bath in a sink and rest a mixing bowl inside. Stir the syrup and vanilla until combined and syrup is thin. Fold in flour until fully mixed and knead for a few minutes. The dough will be sticky at first. Use a small amount of confectioners sugar when kneading to aid. Set aside in a covered container for a few hours before first use.

Shortcuts:

Almond flour is pretty simple to make: process blanched almonds in short intervals and sift out the fats. Repeat the process a few times for a finer flour.
Almond meal is just as easy: replace blanched with raw almonds and do the same process for a grittier texture.
Note: process for short intervals only or the heat from the blades will draw out the fat and the result will be a paste or clay versus flour.

Nutrition Info (0.5 oz - without confectioners sugar)
Calories 72, Total Fat 4.8g, Sat. Fat 0.4g, Cholest. 0mg, Sodium 3.5mg, Carb. 6.4g, Fiber 1.2g, Sugars 1.9g, Protein 2.1g

Crunchy Roasted Almond Butter

2012-05-03T15:25:00.000-07:00

Oh...almonds...what am I going to do with you?? Well here's an idea: deviate from another recipe and delve into something new. I've started using roasted almond oil a lot in my cooking at home, adding a mild nutty flavor to the food. In the midst of making almond flour for another dish and separating out the fat, I decided to use the oil to enhance the nuts' potential. This homemade almond butter, made from slivered almonds, is a fast and easy alternative to the store-bought brands, and in my opinion a bit 'cleaner' in flavor. Enjoy!

Ingredients

Servings: 2/3 Cup (approx.)

Prep Time: 5 min

1c Slivered Almonds

1 1/2 Tbsp Roasted Almond Oil
1 1/2 Tbsp Amber Honey

1/4c Slivered Almonds, Crushed

Spoonful of Crunchy Roasted Almond Butter

Process all the ingredients together in a food processor. Done!! Alright, well to expand the recipe just a bit: process slivered almonds in a food processor until finely ground. Continue to process and slowly add in roasted almond oil, followed by honey, scraping any remaining dry powder from the container's sides. A few minutes and voila: roasted almond butter.

Granulated sugar can be used instead of honey, but I found the honey to allow the butter to spread quite well. If a smoother texture is desired, leave out the crushed almonds. Also, almonds in the raw can be used instead of slivered almonds to create a grittier texture (butter will take on a much darker tone).

Nutrition Info (1 Tbsp):
Calories 91, Total Fat 7.6g, Sat. Fat 0.6g, Cholest. 0mg, Sodium 0.2mg, Carb. 4.9g, Fiber 1.4g, Sugars 2.9g, Protein 2.4g

Plan Check

2012-04-28T17:44:00.000-07:00

Los Angeles, CA. What have we here? A new American eatery with communal dining and cuisine of intrigue? Or yet another place to dine in Los Angeles saturating the market with American this and that? Luckily, it embodies the former, and sits in LA's "Little Osaka" adjacent to buildings of industry and Japanese eats. Parking is street, put simply, but mind the hour as it can be sometimes difficult to find a space.

Seating expands inside and out, though inside be advised: anyone can join the table, though the servers will do their best to accommodate independent dining. Friends can be made anywhere and in a place that serves unique plates it becomes easy to observe neighboring orders and ask "So, what exactly is that one?" before coming to decision. Items will sound appetizing, but theoretical items may not translate for the taste buds if the orders are examined layer-by-layer. Take it in, look around, ask questions, and eat with an open mind. If the eyes are bigger than the stomach: share plates among the group!

Stuffed Mushroom: roasted portobello, swiss cheese fondue, crispy kale, steak sauce

Stuffed Mushroom - Graphically unappealing but looks were certainly deceiving. The roasted mushroom was topped with swiss, fondue style, enhancing the tang and accented with steak sauce at the base. The 'crispy kale' was mostly decorative, as there was no significant taste adding or taking away from the dish. Each bite held soothing tones, for reasons unexplained, and was warming to the last few bites. A simple share among two to three people or a tasty addition to an individual entree.

Veggie Chips + Avocado Dip: yucca and plantain

Veggie Chips - were easily a favorite and devoured upon arrival. I grew up with variations of plantains and can never seem to stop once I start. A delicate shave and a light fry, each chip was well-cooked and easy to nosh. Yucca is fast-becoming a taste acquired, as I have enjoyed the item in several Brazilian eateries since moving to Los Angeles. The dip accompanying this side dish was a mildly flavored guacamole. Though it did the trick in providing a different texture with the chips, it did not have that 'extra' dash of spice I would have desired.

Chef's Favorite Burger: cheese two ways, bacon two ways, ketchup leather, sunny fried egg, hot sauce

Chef's Favorite Burger - was ordered medium-cooked and brought as requested. In short, the burger was messy: the hot sauce dripped from the corner of my mouth, the bacon broke off onto my plate, the egg yolk leaked with continued bites. The cheese remained adhered to the bun, making up for some of the other bits that just would not stay intact. That aside, it was a fun combo that I certainly got into and the mess I was quickly creating around me spoke very highly of that fact: juicy + crispy = a food party.

Southern Fry: smokey fired jidori chicken, spicy green pimento cheese, duck breast ham, pickles

Southern Fry - was a home-style surprise. The ham, pickles, and cheese were great contributors, but the chicken stood apart. When I crave a fried chicken, I think of my grandmother's crunchy flour-coated chicken, escaping steam, and juicy morsel of chicken heating up my mouth. This chicken fry was so similar that immediately the nostalgic comparison came to mind. The flavors in the exterior were subtly added and the chicken remained succulent and tender - anything but dry. It was a burst of 'good' and that little food party I mentioned previously...continued.

Sure, it is a bit different, but the spin works at Plan Check. Servers gladly explain the concept and answer questions with utmost courtesy. I have since come back a few times to try their desserts (churros and cream?? yes please!), off-menu items (poutine with pastrami and pickles), and a few other dishes (smokey fried chicken) and all have remained consistently tasty and usually inventive. They make their own pickles, they serve interesting beers and cocktails, but the food is the fun point of interest I will be adding to my restaurant list.

Plan Check
1800 Sawtelle Blvd
West Los Angeles, CA 90025

(310) 288-6500
www.plancheckbar.com

Cafe Milan

2012-04-20T14:31:00.000-07:00

Playa Del Rey, CA. Ever feel like getting away? Heading into a small community, where neighbors are friends, faces are greeted with a smile, and food is served with humility? Ever want to grab a warm or cold cup of coffee and taking a stroll to the beach, salt spray in the air, gulls sounding overhead? Cafe Milan brings together all such qualities, nested in a small plaza in the beachside community known as Playa Del Rey.

I have biked, run, walked, and driven here from various parts of Los Angeles, all to seek out the same sense I have enjoyed each time in the years before. Walking in, the local vibe is experienced readily: cyclists sitting taking rest and weathered skin sharing recent wisdom; local college students filtering out with 'takeout' containers heading to the beach; iced drinks sitting in a cooler to the right, coffee sweeteners adjacent, and next to the counter with a small pastry display and a simple menu fixed overhead. Yup, this place has not changed.

I have come so often that showing images across the menu does not extend the same experience. I have tried nearly everything here and have yet to be disappointed. It is a local spot and feels that way. The staff have always been pleasant and the food has been consistently...comforting. It has been a great place to go for conversation or as a quick stop on the way in or out of town. It is refreshing to see such an eatery thrive and remain relevant in its community. Though I am no longer a local, its charming familiarity has me hooked, and that is what keeps me coming back.

Cafe Milan
205 Culver Blvd
Playa Del Rey, CA 90293

(310) 306-0059

Chicken Fried Turkey 'Steak'

2012-04-14T16:50:00.000-07:00

It may be clear that home-cooked flavors and memorable foods have influenced how I approach cooking - this recipe being a clear example of that little fact. I grew up eating country fried steak in my own home and generally sought it out at restaurants, diners, and dives. The variations I became accustomed to included a pan or deep fried cube-steak with a white or brown gravy, determined by the ingredients available and the locale of the dish. This simple interpretation of one of my childhood favorites keeps the proteins high and the calories low, making for far less guilt!

Ingredients

Prep Time: 15 min

1 Serving

'Steaks'

5 oz of Ground Turkey, Extra Lean (99%/1%)
1 Egg Yolk
1/3 Tbsp All-Purpose Flour

1/2 Tsp Black Pepper, Ground

2/3 Tbsp of Canola Oil (absorbed)

use approx. 1/4"of oil from the bottom of the saucepan,
amount varies

Country Gravy

1/2 Tbsp Canola Oil (or pan drippings)

1/3 Tbsp All-Purpose Flour

1/3 Cup Nonfat Milk

2 Tsp Black Pepper

Chicken Fried Turkey 'Steaks'
Mix ground turkey with egg yolk and season with salt and pepper to taste. Form into two patties. Put flour on a small plate and mix with black pepper. Press patties into flour to coat each side. Fill medium saucepan with canola oil to coat about 1/4" up from the bottom of the pan and heat to medium to high; with time of frying in several versions, the approximate absorption of oil was 2/3 Tbsp for both 'steaks'. Once heated, sprinkle a little flour into the pan or put the handle of a wood spoon, oil will bubble around either - oil is ready. Fry until golden on each side, a little over two minutes each. I thinned out the patties to ensure the 'steaks' were fully cooked.

Country Gravy
Made just as simply as the steaks: Heat pan drippings or canola oil in a small saucepan on medium. Whisk in flour until thickened and slowly add in milk, continuing to whisk until smooth. While mixing, add in pepper, and a little hot sauce if you want the spice. Spoon over 'steaks' and enjoy!

Chicken Friend Turkey 'Steak' Nutrition Info (2 Steaks):

Calories 296, Total Fat 15.7g, Sat. Fat 2.9g, Cholest. 278.5mg, Sodium 95.7mg, Carb. 2.6g, Fiber 0.1g, Sugars 0.1g, Protein 35.5g

Country Gravy Nutrition Info (1/3 Cup):
Calories 110, Total Fat 7.2g, Sat. Fat 0.6g, Cholest. 1.6mg, Sodium 36.2mg, Carb. 8.8g, Fiber 1.2g, Sugars 4.2g, Protein 3.5g

Stella Rossa Pizza Bar

2012-04-09T16:23:00.001-07:00

Santa Monica, CA. A favorite eat done pretty right. The smells of familiar Italian cuisine emanated from the storefront of this little shop. A pizza bar? What is this? The dim lighting, wooden interior, high-top and bar-seating options makes this a uniquely, nice addition to the streets of Santa Monica. My friend and I stopped inside and sure enough there was a pizza eatery at play.

My friend and I sat at the pizza bar to watch the pizzas being crafted with a close-up view of the pizza-making process. It was interesting to see staff focused on their work, despite the row of eyes watching their every move in preparation. In newer pizza spots, menus seem pretty slim and at this place it was no different: a one-pager. A pleasant manager approached our seat prior to ordering and gave us a few recommendations...funny enough our pizza choice fell on her list.

Bloomsdale Spinach White Pizza - was topped with crispy purple kale, young pecorino, cracked black peppercorn, and organic extra virgin olive oil. In essence, it's a white pizza with 'flare'. The crust was an excellent thickness and crispness and on its own tasty enough to dip in the olive oil and balsamic vinegar passed our way. Shortly after getting our pizza, one of the chefs saw us in 'devour' mode, and suggested we try a little chili oil to enhance the dish - nice spicy addition indeed. It was noted that the pecorino did seem to up the saltiness of the dish. However, the item was delicious still and a solid recommendation from the eatery's manager.

The pizza shop turned out to be a great new find. 'Watch the pizza and eat it too' is literally the model, as the pizza bar offers a great vantage for the pizza-making process. The service was friendly but not overbearing as staff would stop by and offer up something new gather a few thoughts. Though we stopped in for just a small bite, the looks of the pizzas being crafted and the smells in the air made it quite easy to return, glad we followed our nose!!

Stella Rossa Pizza Bar

2000 Main St

Santa Monica, CA 90405

(310) 396-9250

www.stellarossapizzabar.com

C'est Si Bon Bakery

2012-04-04T16:03:00.001-07:00

Newport Beach, CA. When meeting up one morning, we decided to try something along the pastry and sweet side. No complaints with that one! C’est Si Bon Bakery had a number of pastries, tarts, cakes lining the front display, and breads lining the back. Times of the latest baked loaves are shown clearly above the racks so customers can get their preferred 'best.' Waiting in line, with indecision aplenty, we stared at the case wondering which item we were craving this particular day.

Croissants (Plain, Almond, Chocolate) - When asked directly, the cashiers agreed that croissants were the top picks of this particular shop, so decidedly, three were tried: almond, chocolate, and plain. Though the general taste was "alright," the filling of the almond and chocolate was minimal (clearly seen by the thin layer of paste or chocolate pieces visible even before biting). The plain croissant was distinctly different than the others with its fluffy and buttery quality. Each bite held a similar reaction "Mmm," warranting some leftovers to play host to a sandwich the next day. It became understood the clear focus seemed to be on the croissant itself.

Cinnamon Twist - was served heated and remained delicious throughout its consumption. The cinnamon layering was consistent in the pastry and the light dusting of powdered sugar sweetened the mouth. This sweetness along with the flaky, buttery nature of the twist married nicely: it was like eating a french toast themed croissant. It was certainly not too much for the tongue and rendered the morning as 'a great start.'

The little shop had a steady flow of business during our visit and there seemed to be a youthful and helpful group of employees for the undecided. Once one was engaged, personal likes and dislikes of the latest baked goods were freely told. To drink along the walk away, we opted for an iced tea, a blend of pomegranate and green, giving us something icy to balance the warmth of the southern California sun. For our pastry fix in Orange County, this place hosted buttery baked treats and a rather good decision for the start of the day!

C'est Si Bon Bakery

149 Riverside Ave

Newport Beach, CA 92663

(949) 645-0447

WoodSpoon

2012-03-29T16:03:00.001-07:00

Los Angeles, CA. There are few better ways to end an enjoyable day than a nice home-cooked meal from a warm and friendly kitchen. With its simple decor, efficient wait staff, and a straight-forward menu, it plays host to a careful blend of traditional Brazilian flavors from the owner’s very own childhood. Dishes are made from locally grown ingredients, selected by the restaurant staff and owner herself. The unique approach to fresh is taken one step beyond just the ingredients, as each item is prepared on the order to maintain the freshest and most delicious of tastes.

After taking our seats along the street-facing window, a waiter brought over a carafe filled with ice cold water. Following in the tradition of her mother, the restaurant’s owner infuses water with spices or fruit (like cinnamon, cucumber, mint, mango) to add an extra quality to a rather flavorless beverage. We checked out the menu, but truth-be-told, we came for a specific talked-about item: pot pie.

Brazilian Pot Pie - came out hot with pockets of steam escaping the flaky topping with every new bite; it was definitely worth the stop. The crust was delicately soft and flaky, with a hint of butter. The filling was gratuitously stuffed with chicken, corn, roasted potatoes, olives, and hearts of palm. All was folded into a sauce that was phenomenal in its own right: steamy, creamy and providing balance to the other ingredients. The dish was served with a side of a garlic dipping sauce and greens tossed in a vinaigrette. There was no real need for a beverage, as the mango, orange, or cinnamon water was a fun twist on refreshing.

The family feel and community aesthetic, is only one of many positive attributes identifying this eatery as standing on its own in a city saturated with those placating to the palate. This isn’t a run-of-the-mill, get-in-get-out restaurant. It's like walking into someone's home and they just happen to have a few things to try. After an enjoyable in the city, it seemed perfect to stop in such an environment where we could sit down, take a load off, and have a new family welcome us in and fill us up before we look back at the day, smile, and think, “I can’t wait to come back!”

WoodSpoon
107 W 9th St
Los Angeles, CA 90015
(213) 629-1765
www.woodspoonla.com

Sockerbit

2012-03-21T16:49:00.003-07:00

New York, NY. Whether the craving is for cola pops or sour fish, chocolate covered banana chips, or simply milk chocolate with a toffee finish, Sockerbit fills the craving while introducing its customers to Scandinavian candy culture. Purposeful design creates its muted but modern aesthetic directing one's gaze directly to the transparent bins of rainbow color lining the walls. The spacious interior, allowing and promoting the collection of tourists and locals alike, seems somewhat necessary, as the little candies may be overwhelming to grasp. A floating candy connoisseur is readily available to answer questions and guide its customers through this magical journey that readily becomes a memorable favorite.

The store's name actually translates to sugar cube, a confection also served up in one of the the candy bins, though not tried by my friend nor I. We gathered some of our personal favorites including chocolate and sour, but the specialty shop itself was the highlight. Sockerbit prides itself in serving candies of high quality ingredients, free of trans fats, possessing natural coloring, and states plainly that its little candies are free of genetically modified ingredients. The broad selection of childhood sweets supported the combination of components that made for a tasty snack on the way home from an extended day of food indulgence.

Candy Treats

A fun fact for this momentary stop: it was hard to leave without a smile, and though candy is not a traditional craving of mine coming back will remain on the menu.

Sockerbit
89 Christopher St
New York, NY 10014
(212) 206-8170
www.sockerbit.com

Sweet Potato Pie Ice Cream

2012-03-13T18:20:00.000-07:00

The smell of cinnamon awakens a holiday spirit in me - fondly recounting the days of freshly baked pies, cakes and other comforting treats. In such frame of mind (and while being left alone in the kitchen), I took one of my family's pie favorites and adjusted it to be enjoyed as an ice cream and at any time of year. I topped it off with a homemade Pecan Brittle and enjoyed a snack with a nostalgic flavor.

Ingredients

Prep Time: 20 minutes

5 Servings

3/4 Cup Nonfat Milk

1/2 Cup Nonfat Evaporated Milk

1/4 Cup Sugar, Granulated

1/8 Cup Brown Sugar

1 Cup Sweet Potatoes, Pureed

1 1/2 Tsp Vanilla Extract

1/2 Tsp Ground Cinnamon

Set aside the nonfat milk. Combine the evaporated milk, sugars, sweet potatoes, vanilla, and cinnamon until well-mixed. If an ice cream freezer is NOT available, place into an air-tight freezer safe container and place in a standard freezer. Every 45 minutes, use a spatula to stir and pour in 1/4 cup of the nonfat milk each time the batch is checked. Continue until desired consistency is reached (it took approx. 3 hours in my freezer). If an ice cream freezer IS available, combine all milk with the ingredients and follow the manufacturer's instructions.

Sweet Potato Pie Ice Cream + Pecan Brittle

It's probably been noticed that I don't use an ice cream freezer, though I've found this little cheat to work quite well. Similar to the Banana Ice Cream, I rely on the prime ingredient instead of a rich custard base. The taste is more full-bodied to me, it doesn't seem to melt as quickly, and I don't get an upset stomach, all successes in my book!

Nutrition Info (Ice Cream Only - 1/2 Cup)
Calories: 155, Total Fat: 0.2g, Sat. Fat: 0.1g, Cholest.: 1.8mg, Sodium: 64.8mg, Carb.: 34.3g, Fiber: 2g, Sugars: 25.9g, Protein: 4.1g

Rounds Premium Burgers

2012-03-08T09:00:00.001-08:00

West Hollywood, CA. The "gourmet" burger trend in Los Angeles seems to be growing exponentially with burger bars, kitchens, and burger menus popping up at new and old eateries alike. So why not park on the street and take a seat at this burger joint with an order format similar to its "pencil-it-down" competitors. Thankfully the difference here is that it makes for a more casual dining experience, sits at a significantly lower cost, while catering a generous mouthful.

Choices of beef, chicken breast, tuna, turkey or veggie are offered but each time I've come to Rounds Premium Burgers the burgers are where I tend to steer. How pricey a meal gets is completely within the customer's control and start pretty low with the patty + free toppings + bun included. A respectable burger with extra sauce, cheese, or premium fixings can still hit at less than $9.00 - not too shabby. Still hungry? Sweet potato and standard fries are also on the menu to pair up with the personalized eat.

Burger + Fresh Bun, sauce on the side

Burger + Fresh Bun – was not quite mom 'n pop but still hard to put down. The beef was moist, lean, and tasty. The chopped lettuce and caramelized onions were included along the standard penciled path and a slice of cheddar was added for fun. A fried egg topped the creation before the warm, toasted bun was placed to finish it off. Chipotle ketchup was ordered on the side to apply at will. The result yielded a burger similar to a personal favorite and was quite the delicious success!

Tips:

‘Sauce on the Side’ – the sauces are pretty potent here and are heavy-handed in the serving. Putting them on at the eater’s discretion seems best.
‘Wheat, pretty please?’ – this household bun runs out quickly, but if fiber is the need then mixed greens are a great runner-up.

It looks like there IS a happy medium between popular fast food chains and high-priced gourmet. Rounds Premium Burgers is relaxed, reasonably-priced, and finger-licking good, making it difficult to not become a regular. Is there any harm in adding another burger spot to the list? I didn't think so!

Rounds Premium Burgers

8871 Santa Monica Blvd

West Hollywood, CA 90069

(310) 855-1004

www.roundsburgers.com

Pecan Brittle

2012-03-05T19:30:00.001-08:00

It's time for an impressive sweet treat that is so simple to make it could be a joke. I was in the kitchen, staring at a few ingredients and figured I could switch up this ole peanut favorite. The brittle takes on a caramel tone and melts in your mouth with the next little chew. It's brittle + taffy + caramel in my opinion, but check it out for yourself!

Ingredients

Prep Time: 15 minutes

16 Pieces

1/8 Cup Water, Room Temperature

1/2 Cup Sugar, Granulated

4 Tbsp Light Corn Syrup

1/8 Tsp Salt

1/2 Cup Pecans, Chopped

1/2 Tsp Baking Soda

1 Tbsp Butter, Unsalted

Pecan Brittle (soft)

Boil the water, sugar, corn syrup, and salt on medium heat until dissolved; consistency will take on a thickened syrup. Stir in chopped pecans. When small bubbles begin to appear, remove from heat and immediately stir in baking soda and butter. Fold onto a non-stick surface (I used parchment) and allow to set at room temperature.

Pecan Brittle (hard)

The brittle firmed up overnight in this recipe. The next day I used a pizza cutter to evenly break the brittle into pieces. Whether it be for a small dinner get-together or a personal snack, enjoy!

Nutrition Info (1 Serving)
Calories: 70, Total Fat: 3.2g, Sat. Fat: .7g, Cholest.: 1.9mg, Sodium: 61.1mg, Carb.: 11g, Fiber: 0.3g, Sugars: 7.9g, Protein: 0.3g

Porto Rico Importing Co.

2012-02-29T17:45:00.002-08:00

New York, NY. Ocean waves gliding into the shore, gulls sailing through the wind, youth playing in the distance and senses catching the faint scent of a light roast. Ah...the warmth. Hoping to find the source, eyes opened and reality set in...the traffic, pigeons, and taxi hails teasing the senses, but the warm, fresh roast remaining true at Porto Rico Brewing Co. just down the street.

On a brief but food-saturated trip to New York I was introduced to this Greenwich Village shop (although there are other locations). It proudly hosted flavors and blends galore with coffee in excess to grind. Customers and staff seemed like old pals as favorites were discussed and suggestions made for that perfect personalized cup. Chocolate covered beans and nuts, loose teas, and syrups also populated the store shelves though its centerpiece stood clear: coffee and even more...coffee.

Beyond all of this in the rear of the store is their very own barista 'hut' with a small sign identifying prices and sizes, and a helpful rep with about 3 square feet in which to make the magic happen. The choices were inexpensive compared to larger franchise standbys and enriched with a fair quality allowing for an easy favorite. The little shop was as mellow as my simple fantasy of the cool ocean breeze, and the aroma and warmth of the coffee brought a sigh of contentment for the coming day.

Porto Rico Importing Co.
201 Bleecker St
New York, NY 10012

(212) 477-5421
www.portorico.com/

Porto Rico Times Blog

Bäco Mercat

2012-02-23T12:51:00.000-08:00

Los Angeles, CA. I humorously entertained the idea of Meerkat? What an odd name for a restaurant, though of course in great error. Bäco Mercat is from the creative hands of Chef Josef Centeno, presently known as executive chef for Downtown Los Angeles' Lazy Ox Canteen. The bäco, featured in the restaurant's name, is noted to have been a simple snack created for staff and friends. The flatbread sandwich has since transformed from its humble beginnings to play host to the lovely variety that food and spice can offer.

On this day, the weather granted the familiar 70s, sunshine, and mid-day glow; it was another ideal moment for edibles. This nearby eatery exuded modesty: moderately sized interior and architecturally similar to downtown spots with its industrial fixtures, metals and use of matted browns. My friend and I chose an outside table for street observation. With a few moments to decide we selected and awaited the dining experience. It was a business day and customers seemed to be coming and going for their lunch before the turndown - yes, the restaurant temporarily closes between lunch and dinner, the industrial reset button if you will.

Crispy Bread with Spicy Dipping Sauce

Shortly after sitting, a runner brought out our first tasting of bäco in the form of a lightly fried appetizer with a spiced dipping sauce. Tasting like a combination of pita, naan, flatbread, and tortilla, the dish wasn't offered in a complex manner, but quite addictive. As any other subtle inclusion to the table - as pita is to hummus, tortilla chips is to salsa, and bread is to dipping oil - one quickly noticed the absence of the next piece by the time the server arrived with the food. Where did they go? We all know the answer...

Tomato and Cheese 'Coca'

Tomato and Cheese 'Coca' - was a thinly pressed, baked bäco with remnants of flour dusting its bottom. Liberally applied were the marinara-like tomato confit and mozzarella. The smoked jalapeno wasn't readily noticed and though a listed ingredient, absent in the continued bites. My thought for peppers is generally along the following: when roasting, sautéing, baking, or the like, a pepper loses its punch. Despite this, the dish was elegant in its simplicity and the perfect share among friends.

Beef Tongue Schnitzel 'Bäco'

Beef Tongue Schnitzel 'Bäco' - schnitzel seems to be the easy 'out' for luring consumers in to try 'gamey' items. By the time it is flattened, coated, and fried it tastes like chicken anyway. Well, it is not chicken and if that's the conclusion our mind draws, then maybe, just maybe, a new restaurant should be added to the list. At this eatery, I ate tongue and I could taste the tongue, and it was nothing familiar. It was chewy and it was crispy. It was succulent and it was moist. Nothing like previous tries of alligator and oxtail. Packaged the same way but doing it right. The tender portions were paired with a smoked aioli, a fiery sauce (harissa), pickles and arugula to balance out the combo. A juicy entree that stood alone, all wrapped in a warm bäco. Good work Chef Centeno...good work.

It was another southern Californian day and another great food find. Spending the time with a friend added to the otherwise tasty experience. I am curious to experience the climate change with a nighttime crowd. It would also be interesting to understand how popular the place has become to its city-dwellers and visitors. However, I like the idea, for the moment, of it being a shared little secret with several interesting new eats to enjoy.

Bäco Mercat

408 S Main St
Los Angeles, CA 90013

(213) 687-8808
www.bacomercat.com

Chicken Quiche in a Garlic Rosemary Crust

2012-02-14T19:36:00.000-08:00

Being a fan of the breakfast for dinner concept really makes this little creation that much less of a surprise, ha - I like my eggs, what can I say? The great thing, despite the steps, is that making a quiche such as this is simple and easy to vary. Add onions, peppers, chipotle spices or use sausage or meatballs instead of chicken? Why not? It's the choice of the chef or the eater, so enjoy the taste as much as the process! This protein-packed quiche will easily fill the stomach and satisfy the hunger.

Ingredients

2 Serving

Prep Time: 25 Minutes

Quiche

8oz of Chicken

1 Tbsp Butter, Unsalted, Melted

1 Tsp Cayenne Pepper

Salt and Pepper for taste

5 Egg Whites

1 Egg, Whole

1 Slice Muenster Cheese

Crust

1/2 Cup Flour, All-Purpose
1 Tsp Baking Powder
1 Tsp Rosemary, Dried
1 Tsp Garlic, Crushed
1 1/2 Tbsp Butter, Unsalted, Room Temperature
1 1/2 Tbsp Water

Preheat oven to 350 degrees.

Garlic Rosemary Crust, pan-pressed

First things first, cube and boil the chicken in a saucepan for about 15 minutes on medium-high heat. Drain and set aside when fully cooked. While the chicken is boiling, prepare the crust. Combine the flour, baking powder, garlic, rosemary and butter with a fork until crumbly. Add in water and mix until doughy. Knead with hands until smooth in texture. Press crust mid-way into two nonstick mini-loaf pans (or a comparable sized pan). Use a fork to press a few holes and bake for 10 minutes.

Quiches, pre-bake

Shred the chicken and toss with melted butter, cayenne pepper, and salt/pepper for taste and set aside. In a mixing bowl, whisk the whole egg and egg whites until foamy. Place a half of the Muenster slice at the bottom of both pans and spoon a few spoonfuls of the eggs over each. Split the chicken between the two and pour the rest of the eggs over each. Bake for approx. 40 minutes at 350 degrees until inserted knife comes out clean and quiche is a golden yellow.

Quiches, ready-to-go!

Sure, it could seem like a lot, but the combination of lightness and heaviness in both texture and flavor makes this breakfast dish quite the treat. Enjoy it while it's hot!

Chicken Quiche in a Garlic Rosemary Crust

Nutrition Info (1 Serving)
Calories: 509 Total Fat: 25.1g, Sat. Fat: 13.5g, Cholest.: 224.2mg, Sodium: 336.7mg, Carb.: 25.6g, Fiber: 1.1g, Sugars: 1g, Protein, 45.1g

Summer House

2012-02-08T19:32:00.000-08:00

Corona Del Mar, CA. I was hungry...but not just 'any' kind of hungry. I was in that familiar frame of mood; something my friends refer to as: "don't-talk-to-Andrew-until-he-eats." My friend proposed this restaurant choice to stabilize the temporary mood offset. Not a common venture...Sunshine-Something? Sum....oh THERE it is...that yellow spot. Sure he didn't successfully remember the name but he remembered the food and thats what counts...right?

We sat at a corner booth, near a wall but away from the door. The place is designed like a summer home, or something seen on a cooking show. It's comfortable and clean, with warm tones and use of older woods to enhance the dining experience. Staff were friendly, if not jovial, and seemed excited when you ordered some of their favorite dishes. My friend glanced at the menu and recommended I try one of their burgers and the hungry me politely (or perhaps excitedly) said "YES."

Black and Blue Burger with Fries

Black and Blue Burger - It was like my grandma was in the kitchen, rolling the meat with her hands, adding in the spices, while humming a tune, grilling the meat, heating up the bun, and layering on the fixings before giving it to my waiter with a little bit of love. The burger tasted home-fresh with a heavy helping of blue cheese melted onto the burger served as requested: medium-rare. It was a home-run as far as I was concerned and was worth that little bit of a wait it took between ordering and getting.

French Fries with Crumbled Blue Cheese

And the fries? On the thinner side, however...being the hungry person that I was, I pondered the idea of expanding the blue cheese goodness beyond the burger. I asked that crumbled blue cheese be sprinkled across the fries, in the hopes that the request would be granted. To the blue cheese supporters out there: ask the server to put the dish under the hot lamp to melt just a tad. Result? A really GREAT decision.

Mac 'n Cheese

Mac 'n Cheese - was a little treat for myself...something I enjoy, don't make, but can't help myself if it's good. A very humble dish that supported the idea previously stated: grandma's been cookin' up a storm. Served quite hot and crispy on top, the creamy cheese and soft noodle was a filling addition to my afternoon of eats. As anticipated, the oils from the cream and cheese began to separate as the dish began to empty, but for my fellow eaters out there, it was not the least bit bothersome.

On a sunny day or a rainy day, alone or with a friend, Summer House is a simple take on traditional cuisine from the backyard barbecue. It's not done-up, it simply presents to you what it is, gives you what you expect, and spawns memories of that good ole American cuisine. I overheard a few tables discussing their menu favorites and some with an incredible burger focus (as I too shared that day). The locals appear to enjoy it, so there's no reason a passerby can't either!

Summer House
2744 E Coast Hwy
Corona del Mar, CA 92625
(949) 612-7700
www.summerhousecdm.com

Rice To Riches

2012-02-04T12:51:00.000-08:00

New York, NY. If a place can claim fame in the area of ice cream, burgers, or donuts, why not rice pudding too? A friend of mine and I were splurging on pizza or something else savory and he led me in the direction of this little store. Why not, eh?

It was easy to be overwhelmed by flavors with the display case taunting its customers, though that feeling is a bit enjoyable when it comes to my love affair with food. I saw cinnamon, coconut, caramel and cheesecake. I saw ice cream flavors and combinations that I couldn't imagine. I could do a half-and-half or I could order a mini-tub of my favorite taste or or...Oh what to do?? I took the easy route and chose one of the four pre-packaged popular flavors to-go.

Cheesecake - flavor wasn't incredibly sweet, thought it was rich, smooth and filling with a taste supporting its name. Housed in a simple enclosure and easy to walk and eat, I nearly forgot that I was shoveling rice pudding into my mouth - a strange thought when it's usually walk-friendly staples like ice cream or frozen yogurt.

The shop was clean, bright, and busy. The cleanliness was quite incredible given the creamy texture and spill-able nature of rice pudding. It had a minimalist design with its choice of oranges and darks and high-top and bar-style seating (sparse). It was bustling with tourists and locals snapping photos of the interesting signage (see example above) spreading humor and a light feeling across the store. Despite the waits to peek and eat the variety, the cashiers were sure to set its customers up with samples to fulfill curiosities. Nice choice friend, nice choice - adding a 'unique' place to experience during a trip to New York.

Rice To Riches

37 Spring St
New York, NY 10012
(212) 274-0008
www.ricetoriches.com

Tasty n Sons

2012-01-31T17:37:00.000-08:00

Portland, OR. The rain drizzled from the gray skies and the temperature settled on a steady cool. The street was silent, less the sound of a few cars running their course over the wet pavement. Occasionally, a passerby under an umbrella would nod, acknowledging this return to normalcy. The sun in the preceding days was nice but short-lived. On such a day, lining such a street, was a surprising eatery taking on a newer challenge: breakfast tapas. So let the coffee pour and the eating begin.

From the creators of the ever popular Spanish tapas restaurant Toro Bravo comes this brunch and dinner restaurant that will keep your mouth entertained and your taste buds in awe. Breakfast for dinner? Tapas for brunch? Breakfast at any time of day? Why not? As the theme of the venue offers such an option to its neighborhood patrons and a few fun surprises to boot. Decor was a combination of metals and woods and served with clean whites and clears. Minimalism is a personal lean, and the venue offers up hearty taste in an environment that feels both humble and modern: high exposed ceilings, a bar mid-room, tables lining the wall and some communal seating near the front behind a waist-level bar viewing the street. Servers provided explanations readily and despite some of the 'buzz' of wait times, my friend and I were seated immediately on this morning.

Chocolate Potato Doughnut with Creme Anglaise

Chocolate Potato Doughnut with Creme Anglaise - was a doughy little concoction that had me second guessing its name. Where exactly is the potato? Well logically it made sense, but it didn't offset the taste nor did it make it stray from an anticipated doughnut. It was simple, yet elegant, and due to its size, I took it quite slow for the sake of enjoyment. The light custard subtly meshed with the sugary sweet but was not the victor in this dish.

Cast-Iron Frittata with Asparagus, Oregon Nettles, Caramelized Onions, & Fromage Blanc

Frittata with Asparagus, Oregon Nettles, Caramelized Onions, Fromage Blanc - a lovely pan-made dish with flavors that were precisely complementary. The sweetness drawn from the onions countered the tartness of the nettles and asparagus leaving the bitterness of the cheese to bring everything home. The egg base stood as the foundation hosting the ingredients which, together, made for a dish that was savory indeed.

Glazed Yam with Cumin-Maple

Glazed Yam with Cumin-Maple - had the flavors in force and wonderful for consumption. Cumin is a spice I readily use on meats, but rarely do I think to add it to my starch. The maple combination to sweeten the naturally sweet spice (a variation of Cardamom it would seem) was a nice little trick. The yam itself roasted and cooked evenly, tasting almost 'buttery' when it hit the tongue. I certainly took away a new method for cooking yams.

Fried Egg 'n Cheddar Biscuit with Fried Chicken

Fried Egg 'n Cheddar Biscuit with Fried Chicken - held many things I enjoy in breakfast food: fried, cheese, eggs, buttermilk. One of the true winning dishes, with the cheese placed moments before serving and the chicken hot and juicy to the bite. If I had this every day I would need to be rolled around, but for this particular day, this dish made for an easy eat reminiscent of several childhood fast-food favorites. Though it held the concept intact, the combination was certainly heartier and more flavorful than those old favorites.

It was another day for locals in the expected rain-water pour, but an unusual day for me, in my efforts to explore. The items were tasty, and they left me yearning for more. I made a concerted effort to stop myself from traveling across the menu, but with so many choices, I'll surely be back on my next trip to Portland.

Tasty n Sons
Hub Bldg
3808 N Williams, Ste C
Portland, OR 97212

(503) 621-1400
www.tastynsons.com

Sweet Potato Cookies with Honey Glaze

2012-01-22T14:38:00.000-08:00

A trek to the grocery store yielded a few unused items in my pantry. Randomly purchased and sitting isolated in the fruit bowl, this sweet potato was meant for something...unusual. The recipe formed itself and in thinking what could possibly work, I had already started the process. Creativity in the kitchen is a fun hobby, and though it can make the work a bit more challenging the results are usually quite tasty!

Ingredients

Prep Time: 25 Minutes

30 Cookies

Sweet Potato Cookies

1 Cup Sweet Potato (approx. 5"), Mashed

1 1/2 Cup Flour, All-Purpose

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1 1/2 Teaspoons Cinnamon, Ground

1 Cup Light Brown Sugar, Packed

1/2 Tablespoon Vanilla Extract

2 Egg Whites

6 Tablespoons Butter, Unsalted, Softened

1/2 Cup Greek Yogurt, Nonfat, Plain

Honey Glaze

3 Tablespoon Confectioners Sugar

2 Tablespoons Honey, Amber

1 Tablespoon Water

When I bake I tend to lay out the ingredients to be sure everything...and I mean everything...is in front of my eyes. Baking is a science. Though I enjoy going off course and experimenting with how things work, it's a good idea to get in the habit when using more than a handful of ingredients.

Ingredients...

Cube one 5" sweet potato and boil on medium-high heat for 15 minutes. Drain water and set aside to cool. Once a comfortable temperature (chef's discretion), peel off the outer skin from the cubes. Mash potatoes until a smooth consistency and set aside.

Sweet Potatoes, Cubed, Boiling

In a large mixing bowl, combine wet ingredients (vanilla, egg whites, butter, yogurt). In a separate bowl combine all dry ingredients (flour, baking powder, baking soda, cinnamon, brown sugar). Using a whisk, mix the dry ingredients into the larger mixing bowl until smooth in texture. Fold mashed sweet potatoes into mixture with a spatula until evenly mixed.

Sweet Potato Cookie Batter

Drop cookie batter by small spoonfuls (approx. 1") onto a parchment paper lined (or greased) cookie sheet, providing ample space for the cookies to expand as they bake. Bake at 375 degrees for 15-20 minutes until cookies are golden and inserted toothpick comes out clean.

Sweet Potato Cookies

On their own, the cookies are a soft cake-like semi-sweet concoction that would pair easily with a coffee or tea. When I did just that, I thought: what would some honey do? And thus the glaze came about - a very simple addition to sweeten up the cookies for a standalone eat. In a small bowl, whisk the confectioners sugar, honey, and water together. Quickly drizzle over the cookies and allow to set. Enjoy...but be warned, it is hard to have just one!

Nutrition Info (1 cookie)
Calories: 68, Fat: 2.4g, Sat. Fat: 1.5g, Cholest.: 6.1mg, Sodium: 47.8mg, Carb.: 10.3g, Fiber: 0.4g, Sugars: 4.6g, Protein: 1.4g