Grungry Girl!

Re-direct to Tumblr!

2011-12-15T19:50:00.000-08:00

Hi, I've moved!!! If you're not automatically redirected, please click this link to find me in my new spot!: http://grungrygirl.tumblr.com/

Thanks for coming by!

It's been a while

2011-11-22T20:50:00.001-08:00

I'm here writing today because I've been neglectful.

I just read a wonderful blog entry by Caitlin at EngineerBaker, and was inspired by her honesty. I too have been feeling that with the exciting changes in life... including an upcoming move, and a bygone wedding, that blogging hasn't been at the top of the list this year.

I still have a passion for food, and an interest in photographing it, but that passion to publish the experience of it has not been at the forefront of late. That being said, my twitter is still active. So, continue to follow me there!

I hope to continue my blogging whether it be on the subject of food, or something else entirely, I'd love to see you on the flipside! I'll let you know what the upcoming endeavors are.

I'm Married! Wedding Snippets!

2011-07-07T23:00:00.000-07:00

So I've been away... almost forever. But lots of exciting things have been happening these past few months! For one thing, E + I are now MARRIED! And... we've been EATING (+ traveling) quite a bit!

I've been to NYC 3 times and up and down the California coast several times... and have many food photos and adventures to share.

Let's start with the good stuff! Here are a few gorgeous photos of the wedding decor (and of us)...shared by our AMAZING family, friends and of course our photographer, Sherri Johnson! Our wedding took place in Malibu, CA on a flawlessly beautiful day in June...

We could not have dreamt of a more beautiful day or venue

Little Ms. B.- Flower girl extraordinaire

Cake toppers by yours truly. Cupcakes by Enjoy Cupcakes, Los Olivos, CA

Amazing Props, Courtesy Flipp'n Cool! Our FLIPBOOK Vendor!

A very special shoutout to my sister, Betty Wan of Type A Planning for making the wedding weekend the most spectacular BASH I have ever been to!!! I am, of course TOTALLY biased... but E + I were completely and utterly taken aback by the positive energy and JOY that EMANATED through the air all weekend long. Our friends and family absolutely ROCK!!!

Hope you enjoyed the little slideshow!

Stay tuned... I'll be back with food + travel updates shortly (since I don't have wedding planning to distract me any longer). =)

Oh the Wedding Diet! Creating more energy for LIFE!

2011-04-14T21:49:00.000-07:00

Lately, with so much on the mind... I've been posting a lot more on the go on my tumblr.com account. Check it out sometime!!!

So, I know you've missed me here. =) Here are some images of what I've been eating the past few weeks:

CA Health + Longevity Institute Cooking Class- 4 soups!

Simple Home Cookin'- Grilled Salmon Salad w/ egg= Japanese B'fast for two!

Steamed talapia w/ sweet chili sauce + Steamed kale

Tamari based salmon teriyaki w/ steamed broccoli and quinoa

Can't forget dessert! @enjoycupcakes lemon gluten freeeee + a cutie!

Ok, so this bride has some tricks up her sleeve. I downloaded the "My Fitness Pal" app on my iphone... and I am shooting to get healthy not just for the wedding, but for LIFE! It's not about weight loss or anything like that for me. It's for the reward of having more energy each day.

Happy Spring!

Valentine Cupcake Idea Round=up! + Hello, Cupcake!

2011-02-08T21:40:00.000-08:00

For Valentines Day this year, E surprised me with an early present... and Guess what it was!?!?

THAT'S RIGHT... the CUTEST cookbook I've ever seen. Hello, Cupcake! So, I decided to find all the helpful items I'll need to make some of these delightful confections and share them with you, so you can all make some awesome Valentine's day treats as well!

My favorite designs are the dirt + worms garden cupcakes. They are absolutely adorable, with itty-bitty shovels stuck in the "dirt" next to sprouting carrots and peas made of various candies.

And here, is What's New, Cupcake? In case you already have Hello, Cupcake!

For your favorite little princess at home... the sweetest little kit with flower baking cups and princess cake toppers!

A Cupcake TOWER Stand for presenting your creations at home!

And then, a great holder for travel!

And, to finish it off... these cute little boxes to transport gifts!

Valentines Day Idea and Coffee Drinking Genius!

2011-02-07T18:11:00.000-08:00

"I had no idea that I’ve been needing this my entire life, until right … now. " Thank you Diana!

If you're like me, I am always looking for something just fun and cute for Valentine's day. The fact of the matter is, the holiday is IN YOUR FACE, so it's pretty difficult to ignore, but E + I don't necessarily like to go all out either... Hence, this idea for an adorably ridiculous coffee mug!

thedailywhat:

Drinkware of the Day: “Face Mug” from Uncommon Goods.

Put a smile on that mug with a hungry mouth cubby that bites off more than you can chew. Perfect for serving milk and cookies, coffee and doughnuts, tea and biscotti, or your favorite snack-time combinations.

I am at once delighted and sufficiently terrified.
[colossal.]

and...HAPPY MONDAY! Now, I need to make some gluten free donuts to justify this.

Dainty Lemon Shortbread Bars- Perfect Winter Snack

2011-01-28T17:50:00.000-08:00

At work one morning, I walked in to find a beautifully presented tin of lemon bars in the conference room. Every person who came in to try one would leave, exclaiming that it was the "BEST thingggg they had ever put in their mouth!"... or something equally as convincing.

Sister Baking Day!

Dainty Cakes, featured in out Holiday Display! (Left platter, center)

This was a few weeks ago, while my parents were still in town for the holidays. So, I decided to try my hand at making some of these "dainty cakes" that my boss' wife is known for. She sent me the recipe when she realized that I wasn't able to try the (conventional flour) lemon bars that my boss had brought in to work that day.

Now, I'm proud to share the GLUTEN FREE version of the recipe!

Here goes:

Mrs. H's Dainty Cakes!

Shortbread

2 C Gluten Free Flour

1 C Butter

3/4 C Powdered Sugar

photo credit- muddysbakeshop.com

Knead together until well blended, then throw on lightly floured board until dough shows “cracks”.
Press firmly into a 9x9 or 7x11 pan. Poke solidly with a for all over.
Bake 45 minutes in 300 degree oven. Should be lightly browned.
Remove and allow to cool slightly before spreading the dainty cake topping over the shortbread

Dainty Cake Topping

1 Cup Brown Sugar

2 Eggs

1 teaspoon Vanilla

1 teaspoon Baking Powder (NOT Baking Soda)

1 Cup chopped nuts (walnuts or pecans)

1/2 Cup Shredded Coconut

2 Tablespoons Gluten Free Flour

Mix all ingredients together and spread over warm shortbread.
Bake at 350 degrees for 20 minutes or until topping looks dry.
Let it cool

Lemon Glaze

1 Cup Powdered Sugar

1 to 2 Tablespoons of lemon juice

grated rind of lemon ( a “smidgen”)

Mix together until smooth. Add a tiny amount of butter to smooth and make the glaze easier to manage.
Drizzle over Dainty Cakes and cut into 1 to 1 1/2 inch squares!

ENJOY!!! These sold out SO quickly. They became an INSTANT holiday classic in my house.

Gluten Free Wedding Cake in SoCal!

2011-01-18T23:42:00.000-08:00

So, I've been scouring the web in search of gluten free wedding cake vendors in Southern California, and with the help of friends and fellow foodie bloggers, I've found a handful of extremely talented cake vendors capable of making gluten-free wedding cakes!

Here's the shortlist:

Enjoy Cupcakes!- Amber made me the most delectable cupcakes this summer, and I'd love to use her for a cupcake topping bar.
Helena Wirth Cakes- Has beautiful cake designs and amazing reviews from clients.
Rossmoor Bakery/ Sensitive Baker- The Sensitive Baker and Rossmoor Bakery have recently announced a wedding cake collaboration! Sensitive baker specializes in kosher, dairy free and gluten free baked goods, while Rossmoor specializes in beautifully decorated confections... match made in heaven. I ordered my birthday cake from the Sensitive Baker this year, and it was absolutely fabulous.
A Sweet Design- Recommended by my caterer, this bakery also has beautiful cake designs and great reviews from clients!

New Years Resolution - PATH: Feeding and Housing the Community

2011-01-06T21:35:00.000-08:00

For my thesis in architecture school, I designed a transitional housing facility and directed my research focused on the homeless population in Los Angeles. After spending years at a University with a campus surrounded by a lower income population, I decided to learn more about this community that we were surrounded by. For as much as the university has improved the real estate of the surrounding area, there was not as much community outreach as I would have expected or imagined. While conducting my research, a particular organization held my attention and became something of a model for my thesis project.

This organization is called PATH: People Assisting the Homeless in Los Angeles. PATH is not only a housing shelter for families and individuals who find themselves without homes, but also has a full scale employment center with other supportive services for those in need. Their mission is important in a City with more homeless persons per capita than any other City in the Nation.

Their fundraising campaign is called the Imaginary Feast... and is a no frills way to contribute directly to the organization rather than paying hundreds of dollars for a seat at a fancy fundraiser dinner.

As a start to the new year, I think this is a great way to give back! HAPPY NEW YEAR! Please consider giving to those in need in your community. It's a great gift in these tough times.

Join the Food Revolution! Sign the petition for Christmas!!!

2010-12-22T07:32:00.000-08:00

Each Christmas, we all join our families in holiday cheer and eat and drink to our hearts content. But, at times like this, we should also reach out to those in need of better options. Today's post is about Jamie Oliver's Food Revolution.

I support Chef Oliver's goals of educating America's families and children about staying health conscious and reducing the risk of obesity induced illnesses. With life moving at a 1000 miles per hour in the States, we are all urged to take a step back, and take care of ourselves and communities. I think this is an appropriate holiday message.

Here's a link to the Food Revolution toolkit, so each of us can do our part in the community.

Spiced Mexican Chocolate Cookies! Gluten Free!

2010-12-19T20:32:00.000-08:00

I've been occupied with finding the perfect Christmas cookie recipe... and I think I found it! I couldn't try them at the recent cookie exchange party I went on (as they weren't gluten-free), so after the rave reviews, I decided I should make them for myself! This is a mini pre-Christmas project that one of my bridesmaids and I will embark on tomorrow night!!!

photo credit: http://web.me.com/mikejdunlap

Mexican Chocolate Cookies!!!

Ingredients

1 cup gluten free flour
1/2 cup plus 1 tablespoon unsweetened Dutch Process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 1 tablespoon brown sugar
1/2 cup plus 1 tablespoons granulated sugar
3 tablespoons sweet butter, slightly softened
3 tablespoons stick margarine
1/2 teaspoon ground cinnamon
Generous pinch of ground black pepper
Generous pinch of cayenne pepper
1 teaspoon vanilla
1 egg white
Red Sprinkles!

Directions

Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps.
In a medium mixing bowl, beat butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer.
Add the flour mixture. Beat on low speed just until incorporated.
Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill about 1 hour.
Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or aluminum foil.
Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes.
Rotate baking sheets from top to bottom and front to back about halfway through.
Transfer cookies to a wire rack to cool.
Once cooled, sprinkle red or other festive colored sugar sprinkles atop the cookies and SERVE!!!

Loads of Holiday COOKIESSS!!

Gluten Free Gingerbread Houses!!!

2010-12-11T21:10:00.000-08:00

Call me a kid, but I can't help but get a tinge... a HUGE TINGE of nostalgia everytime I see my little niece's gingerbread house. I think back to going over to friends houses in grade school each winter to erect and decorate those lovely little houses with frosting and gum drops. Holidays always bring my thoughts back to those carefree days before being gluten-free.

Then, I realize, that there are lots of kiddies out there who haven't been able to enjoy those moments at all up till this point. For those kids, A + J Bakery, a nut-free and gluten free bakery of Rhode Island is making their Christmas wishes come true this year! They've introduced their allergen free gingerbread house kit, which is available to ship nationwide!

photo credit: Flickr user wendycopley

It's GORGEOUS, and allows all kids the joys of Christmas that the rest of us remember. =)

Happy Friday! What Chefs do when they're bored...

2010-11-12T18:17:00.000-08:00

Check this out! and Happy Friday everyone!

What Chefs Do When They're Bored

Newly Engaged!

2010-10-15T14:10:00.000-07:00

Eugene and Angela, sitting in a treeeeeee!!! This is at Yosemite, days after the engagement!

Macau Almond Cookies- Gluten Free for Camp Blogaway!

2010-09-27T07:10:00.000-07:00

This weekend, B w/ Corque Blog and I went to Camp Blogaway for a meeting of the minds with about 60 fellow food bloggers in LA! It was the first event of it's kind that I had gone to, so it was really exciting for me to participate and meet like minded foodies from all around LA, and to listen to advice from some seasoned bloggers.

Anyway, we were asked to bring a Potluck dish for a Competition at the event. Betty and thought long and hard about the possibilities. We wanted to do something "different" and gluten free (of course). We thought that it would be great to bring something that would showcase our Chinese culture... something that others may never have tried before. So, we decided to bring Macanese Almond Cookies 杏仁餅 (xing ren bing)! Our favorite ones growing up were from Pastelaria Koi Kei in Macau. In fact, when our parents go to Hong Kong and Macau each year, this is still our most often requested gift.

Photo Credit Pastelaria Koi Kei

Without further ado, here is the recipe we used for the cookies. We found a great recipe online at Feeding the Dragon, and used it for the potluck food competition:

At Camp Blogaway!

Macanese Almond Cookies

Ingredients:

2 cups mung bean flour (from Asian Specialty Market)
1 cup powdered sugar
1/2 cup ground almonds, or almond meal from the store
2/3 cup shortening
1 tsp almond extract
2 tbs water
1/4 cups almonds roughly chopped
1 small paper cup (base of the paper cup should be about a 2" diameter), or Cookie mold

Directions:

Preheat the oven to 275 degrees.
Use a sharp knife or a pair of scissors to cut the top portion of the paper cup off, leaving only a 1/2" deep cookie mould. Discard the paper scraps.
In a large mixing bowl mix together the flour, sugar, and ground almonds. Using your hands, mix in the shortening until the dough looks like sand. Add the water and almond extract and continue mixing with your hands until thoroughly mixed.
Place about 5 chopped almond pieces into the paper cup mould. Over the mixing bowl, press a handful of the dough into mould and use your fingers to pack the dough into the mould and then level it off.
Place the mould upside-down on an ungreased cookie sheet and slowly remove the mould. Repeat this process with the remaining dough.
Bake the cookies for 25 mins and then let them cool for 30 minutes before eating.

This recipe is not only gluten free, it's dairy free, egg free and DELICIOUS! They taste EXACTLY like how we remembered them. We didn't win the competition, but we did get some positive feedback from folks at Camp Blogaway!

Gluten Free Mac & Cheese Recipe from Type A Planning!

2010-09-15T07:12:00.000-07:00

In a recent post- for Vicky + Bee's Birthday party, Betty w/ Type A Planning made a WONDERFUL gluten-free macaroni and cheese for the party. At the party, it was an ABSOLUTE HIT. It was more popular than the gluten version of the mac + cheese... everyone came back for seconds!

Anyway, Betty was kind enough to share the recipe with me, so I could post it here.

Ingredients:
4 c gluten-free elbow pasta (I prefer Tinkyada pasta)
6 Tbs butter
4 Tbs gluten-free flour
1/2 tsp salt
1/2 tsp ground black pepper
4 c milk
1 lb sharp cheddar cheese, cubed

Directions:

Preheat the oven to 350 degrees F and butter a casserole dish.
Prepare pasta per package instructions.
In a stockpot or large sauce pan, melt the 6 tablespoons of butter. On medium heat, blend in the flour, salt and pepper.
Add the milk slowly to the pot. Continue to cook and stir mixture until it thickens.
Add the cubed cheddar cheese and stir until the mix is melted.
Mix the pasta into the cheese mixture, until thoroughly coated with cheese. Then pour the contents into the casserole dish.
Bake at 350 degrees F for 35 to 40 minutes.
Voila!- Serve while still hot, or reheat as necessary!

Just as good the next day!

Katz Gluten Free- Challah for some Holla! (Or Vice Versa)

2010-09-09T22:37:00.001-07:00

While it's still Rosh Hashanah, I wanted to send a shout out and a HUGE thank you to Katz Gluten Free! Check out that link for some DELICIOUS, Gluten Free Challah rolls.

I had the fine fortune of sampling some amazing goodies from Katz Gluten Free recently. My ABSOLUTE favorite type of bread growing up was Challah bread... specifically, the braided egg bread from Diamond Bakery in Newton, MA. I was the only one in the house that craved challah, so I would have to be VERY convincing (and very good at home) in order to persuade my mom into driving me to Diamond Bakery to pick up a loaf. Once we got there, I would peruse the bakery, scrutinizing every baked item on the shelf. And once in a while, my mom would let me leave with a box full of goodies ranging from chocolate rugelech to black and white cookies to hamantascen along with the loaf of challah.

Photo Credit: Katzglutenfree.com

When I received my package from Katz, I was suddenly brought back to those moments with my mom in the bakery. I was ECSTATIC! Challah and rugelech were some of the very things I thought I would never eat again after becoming gluten free. I literally HUGGED my loaf of challah when it arrived from New York. I felt like I'd hit the jackpot.

For the two weeks following the arrival of the challah, I savored it... I ate it as a toasted PB+J, every morning. Then, sometimes I would come home after work, and thaw a piece to eat alone. The bread was perfect, just how I remembered challah... fluffy, light, sweetly flavored. The top glistened perfectly, and became a thin crispy crust when toasted, that flaked off in my mouth as I bit into it.

Me and my rich, little buttery rugelech!

I love this challah, and highly recommend it as a substitute for your table over this Rosh Hashanah! If you have gluten free relatives coming to dinner, this is an amazing option. I think this recipe has been perfected, and I really commend Katz Gluten Free for their tasty baked goods!

More to come, as I try the rest of the treats!

Rosh Hashanah- Potato Latkes + Apples + Honey= Gluten Free Goodies!

2010-09-08T07:05:00.000-07:00

Photo credit: LaLoosh.com

Although I don't celebrate the Jewish high holidays myself, I certainly do appreciate some of the foods that go along with them. I personally find that I can create any occasion to eat potato latkes. Also, they go fantastically well with the traditional apples and honey, that are symbolic of the Jewish new year.

Here's a great, simple recipe for potato latkes, as we made them last year for a little holiday party with the girls.:

DELICIOUS!

Ingredients
4 large russet potatoes, peeled and cut lengthwise

1 small white onion, chopped

2 large eggs, lightly beaten

1 tablespoon ground sea salt

Freshly ground black pepper

Vegetable oil, for frying

Directions

Peel potatoes and cut in half lengthwise. Then, place the potatoes in the bowl of a food processor fitted with the shredding disk attachment and process until shredded.
Move the shredded potato to a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
Add onions to bowl; stir in eggs, salt, and pepper.
In a heavy nonstick frying pan, heat 1/4-inch of oil. Spoon 1/2 cup of potato mixture per pancake into pan.
Fry on both sides until golden brown, 4 to 6 minutes. And place on a plate covered with papertowels (to soak up access oils).
Serve and enjoy immediately w/ apple sauce, sour cream and ketchup! Also, Apples and Honey for Rosh Hashanah!

Here are some photos of us preparing the latkes over last Hanukkah! Enjoy!!!

Lisa- w/ makeshift funnel- putting potatoes into food processor

Lauren- Shredding potatoes

Lisa- Modeling the condiments

Me- w/ the final product at the table.

Summer Birthdays- Oh the Beauty of Lazy Weekend Events

2010-08-25T23:17:00.000-07:00

This will likely be part 1 of a series on summer birthdays (and the summer is coming to a close already). I've got a big family, and therefore lots of birthdays to celebrate! Summer is great because these birthdays always end up lingering, and being celebrated for weeks... with barbeques, dinners, brunches and cakes.

In late July, we celebrated with the niece + Vicky. (It was part one of the niece's 6th birthday celebration)... We had quite the feast on a mellow Sunday afternoon. The star of the show was Enjoy Cupcake's beautifully crafted gems. I had been dreaming of them forEVER, when Amber of Enjoy Cupcakes had tweeted that week about starting to experiment with gluten-free cupcakes. I was instantly consumed with the thought of finally being able to taste these scrumptious looking goodies. Hours later, the opportunity presented itself when RayRay (that's what my niece used to call him) told us that he'd be in Santa Barbara for the weekend, visiting on his maturing wine. I took advantage of this information, and suggested that while he checked on his wine, he go pick us up some cupcakes as well.

Ray agreed to pick up the cupcakes for the B + Vicky's birthday party, which gave me license to peruse the list of flavors. I narrowed it down to 2 flavors for the gluten free cupcakes (it was a minimum order of a dozen)- 1. Chocolate Salted Pudding (a.k.a. Miss V.) or 2. Chocolate Blackberry Syrah. I decided on the "Miss V."... the flavor and name were very appropriate for Miss Vicky's birthday.

Without further ado... here are the pix:

Birthday Girls: Miss V + Miss B

Miss B + Balloon

GLUTEN FREE MAC + CHEESE (I was so spoiled, by the g-f foods, it felt like MY birthday!)

Black Truffle Chicken Breast, foreground.

Grungrygirl + Corqueblog + Shoppingandinfo!

Enjoying too much- not the most flattering pic, but very truthful!

The finale! The salted chocolate pudding cupcake was moist, richly textured with just a right hint of salt. It was an absolute hit, and perhaps more popular than the gluten cupcakes at the party! The frosting was perfectly delicate, and was perfectly paired with the deeper flavor of the cupcake. I also want to note that the cakes had the most beautiful and smooth aftertaste. (I tend to think that most prepared gluten-free baked goods have a strange aftertaste- perhaps due to the baking mix used).

I want to thank Amber a million times over for baking up this special order for us. I felt so special and spoiled that day, with my gluten free cupcakes and my gluten free mac + cheese! It was a really great occasion.

Visit Amber at Enjoy Cupcakes:

Los Olivos

2971 Grand Ave. Los Olivos, Ca 93441(in the Saarloos & Sons tasting "house")

Open Thursday Through Sunday from 11:00 until 6:00 (unless we sell out before)

Solvang

1661 Mission Dr. Solvang, Ca 93463 (in the "Olive House")

Open Thursday Through Sunday from 11:00 until 5:00 (unless we sell out before)

phone 805-451-0284

Come see more posts on Gluten Free Desserts + this weeks "World Peas" Theme!

Next up on the summer agenda... E's Birthday!

Vegas Trip- Michael Mina Restaurant + Serendipity 3 + Much More!

2010-08-07T09:46:00.000-07:00

A few weeks ago (on Friday, at 4PM, to be precise), The Man was requested by his new boss to make a last minute research trip to Vegas! Wow.

Photo credit McCollough Photography

I thought it was a joke at first... and in anticipation of that, his email went like this, "My boss wants me to Vegas this weekend as part of our research. No joke. Do you want to come on Saturday?". So off we went on the first of 2 Vegas excursions that week (we already had plans to go the following week for a wedding). It was perfect also, because our friends (from my earlier Providence post) were still in town, and it was Diane's 2nd time in the States. What better way to show foreigners the excesses that the States have to offer than with a trip to Las Vegas? We are NOT by any means regulars in Las Vegas... it was actually my first trip there with The Man in the 4 years we've been together in Los Angeles. (We had both been separately at various times... but now we were making up for lost time by going twice in a week).

That Saturday, we woke up, ate breakfast, then set out on our journey. I'm not really one for road trips, but this one was particularly fun because it was so spur of the moment. On the way there, we looked up restaurants and decided that the Michael Mina restaurant had exactly what we were looking for. There was 2 different tasting menus, as well as ala carte fare that was decadent enough to continue our week of rich and luxurious dinners.

The boys got the Cookbook Tasting Menu and the girls ordered the ZD Tasting Menu... But of course, in our regular fashion, E and I shared all the food. We like to "split and switch", or just eat off each other's plates =) Here's the photo tour of our delicious meal at Michael Mina that night.:

Happy bellies at the end of dinner

Watermelon, Watercress + Goat Cheese Amuse Bouche

A's Sashimi of Dill Cured Hamachi w/ Salmon roe, cucumber + honeydew gazpacho

E's Caviar Parfait- w/ smoked salmon and shallot potato cake- Potato put this dish OVER THE TOP!

A's Blackened Butter Poached Lobster w/ Corn Succotash

Yup- definitely into it!

E's GLUTEN Lobster pot pie- It looked and smelled AMAZING- so sad I couldn't try it

HAHAHA- Just the smell of butter put him over the top. E was still full from our meals earlier that week.

E- Very pleased after a few bites

A's Roasted California Quail- Dark fruits, bacon wrapped foie gras- Delicious!

E's Dry Aged Rib Eye w/ Seared Foie Gras- at this pt, starting to think Foie Gras at 2 meals in a week is absurd.

A's Herb Roasted Rib Eye, Braised shortrib stuffed tomato w/ balsamic bordelaise

Ended the meal w/ TINY root beer floats!

Onto the next day... E made a stop at the conference, while us girls kept ourselves busy at Serendipity 3. Ever since I was a wee child, I had dreams of going to Serendipity in New York, but somehow timing (and my parent's interest in going to a chocolate shop) never quite worked out in my favor.

So here we were... at Serendipity 3, with my very first Frozen Hot Chocolate!

And then it was time to head home. Great, quickie trip to Vegas. Just long enough to eat and see all we wanted to.

Gluten Free White Pizza- Perfect Weeknight dinner!

2010-08-02T21:07:00.000-07:00

Last Tuesday... and actually probably for a month before that, I had the hankering for PIZZA. It had been SO long since the last time I had pizza. IN fact, my last ATTEMPT to have pizza was thwarted. About a month ago, we went out with a group to try Pizza Fusion in Santa Monica for the first time. I called on the way there to make sure they had gluten free crust that evening... and when we got there, they told me they had SOLD OUT! WHAT? Ok, anyway, I digress... Ever since that evening a month ago, I had been wanting pizza.

I came home and found that I still had a package of gluten free pizza dough mix by Gluten Free Pantry and a TON of veggies in the fridge, so it was the perfect weeknight to embark on a pizza making adventure. The only thing missing that night was tomatoes and tomato sauce. So, we had a DELICIOUS white pizza. (But, you can always add a layer of sauce before the toppings to make a more conventional pizza.)

If you are feeling particularly industrious during the week, you can also make your own dough from the best recipe I've tried so far. It's a recipe I adapted from Gluten Free Girl, which is FANTASTIC. Even my boyfriend and all the gluten eaters I've eaten it with will agree whole heartedly.

Pizza w/ arugula salad (served w/ honey balsamic vinagrette)

Gluten Free Pizza Dough Recipe:

As adapted from Gluten Free Girl

Ingredients:
2 c rice flour
1/2 c tapioca flour
1/2 c sorghum flour ( I use sorghum because it is more readily available, and I love the sweet flavor)
1 tsp cider vinegar (another addition- it thins it a little)
1 tsp salt
1 c lukewarm water
1 packet gluten-free yeast
1 tbsp sugar

Directions:

Pour a packet of yeast into the cup of lukewarm water, then stir in the sugar.
Preheat oven to a low temperature
Slowly stir the mixture together, then rest the bowl atop the warm surface of the stove, as the oven heats up. Allow the mixture to rest for a half hour, or until it is bubbly.
Mix the flours together in a bowl, then add the salt and stir well.
Make a well in the center of the flour mix and pour the warm yeast water in the center.
Combine the liquid and the flour, slowly stirring together. Once the dough is thoroughly mixed and slightly sticky, let the bowl rest on the surface of the stove, for about twenty minutes. This will allow the dough to rise.
As the dough is rising, turn the temperature of the oven up to 400 degrees F to allow it to preheat.
Roll out the dough with a rolling pin, on a floured surface to create two 7-8" pizza crusts, or one larger crust the size of a baking sheet.
Transfer the rounds onto a baking sheet and put into a 400 degree F oven for eight minutes or so. The crust should be golden, and slightly hard on the exterior.
Remove the crust(s) from the oven, and top with pasta sauce (optional), and then with the veggies and chicken as prepared below. Finish it off with a very hefty layer of cheese. (I always recommend using more than you expect to need). Pop the pizzas back in the oven for 10-12 more minutes... then ENJOY!

The Pizza Toppings:

Since we were cleaning out the fridge for this recipe- we used all kinds of veggies as well as a chicken breast.

Ingredients:
1/2 yellow onion- diced
1/2 green pepper- diced
1/2 lb spinach
1- 1/2 chicken breasts- diced
4 cloves garlic- finely diced
1/3 packet of Italian blend shredded cheese
2 tsp red pepper flakes

Directions:

Warm a pan with olive oil, and saute the yellow onion and green pepper together. Once they are about 2/3 of the way cooked, remove them from heat and set them aside in a bowl
Warm the pan again with olive oil, and saute the spinach with the garlic, until the spinach is just barely wilted. Remove from heat and set aside in a bowl.
Warm the pan yet again with olive oil and saute the chicken pieces until fully cooked. Set aside until the crusts are ready to be topped!
See #10 above for topping the pizza!!

Let me know what you think!

Grungry Girl on Wanderlust Wednesday!

2010-07-14T07:32:00.000-07:00

Good Morning, All!

Another great way to discover other blogs... I just posted to Wanderlust Wednesday, through Wanderlust and Lipstick! It's Beth Whitman's blog, you can check it out for other foodies, recipe ideas and travel advice! Good stuff!

Lucques Ribfest #1! Sunday Supper in Los Angeles!

2010-07-13T22:05:00.000-07:00

Ribfest #1 happened a month ago... but in honor of Ribfest #2 (8/15/2010), I thought I'd post my experience from the first showdown with meat this year at Lucques Restaurant in Los Angeles.

Photo credit: gusto.com

Lucques is a renowned restaurant, with a star chef, Suzanne Goin, who has been nominated for a James Beard Award ("the Oscar of our world" as described by the restaurant host). Anyhow, this is how it all happened... My man and I had a Groupon to the restaurant Taste, which is located next door to Lucques (this was on a Saturday night). I'd been dying to try Lucques, and our reservation at Taste wasn't for a few minutes... so we sauntered over to Lucques to have a look.

The host was super friendly, despite the fact that there was a full house that night. He gave us a tour of the restaurant, and told us a little about the history of the structure. Apparently the building was once the carriage house of silent movie star Harold Lloyd. Probably because of its previous life as a carriage house, the restaurant is understated, with exposed brick walls and a sealed concrete floor, high ceilings and booths all around. The patio was especially beautiful that night at dusk. It is covered by a white canopy that can be partially open to allow sunlight or moonlight to trickle down onto diners. During our tour, I mentioned that I had ALWAYS meant to come for Sunday supper at Lucques... and the host turns to me and says, "well, you are in LUCK! Tomorrow night is our RIBFEST, which we only have once a year. It's probably booked, but we can check to see if there are any cancellations." OMGOMGOMG, I can't pass up meat! So, we checked and sure enough, there was an opening for 2!

Unfortunately for the man, he was busy that Sunday. But I booked it anyway, knowing that one of my carnivorous girlfriends would be sure to come with me. So, my friend Jo came with me. Don't be fooled by my photos. The two of us small ladies can eat A LOT. In fact, a few years ago at the Bellagio buffet in Las Vegas, the two of us out-ate 9 other girlfriends... 11 plates at the buffet EACH. WOW. With that preface- This is the text message I received from Jo when I invited her to the Ribfest meal- "SOOOOOOOOOO pumped. This will be our Vegas buffet tribute dinner". YES, the stage was set for an epic meal.

And, here's how it went:

Waiter in cowboy get-up seats us. He asks "Is there anything that you would like to drink?" We look at the menu, and Jo peers up from the menu with an expression of complete DELIGHT... and says "Can I please have the pabst blue ribbon?" Yes... this is how you know the night is gonna go well.

Then the waiter explains to us "We'll bring two servings of each item to you, and if you want more, just ask". AMAZING. We were in heaven even before the food and drink arrived.

Here is Jo. PBR in hand, and ribs, front and center


Feast: Exhibit A

Got your beef ribs, lamb ribs, pork ribs, spicy chicken, cole slaw, baked beans, collard greens, corn-on-the-cob, watermelon and lime salad, grilled cornbread & wonder bread.

Feast: Exhibit B

Watermelon-lime salad bliss

YUM. Rhubarb crumble.

YUMMIER (arguable): Buttermilk Ice Cream topped w/ the freshest berries

And, there you have it, folks. An amazing feast. Our favorites were the BEEF ribs and the watermelon salad. Did I mention that we got seconds of both of those items? Or that we stayed for THREE HOURS?

YES, epic. Please go. Please go next month... Sunday, August 15th. I promise, you won't regret it. And definitely tell me all about it.

Cinnamon Rolls- Gluten Free Goodies from Mariposa Bakery in SF

2010-07-11T20:48:00.000-07:00

Nothing smells better in the morning than hot coffee and cinnamon rolls! I miss the days of coming down the stairs to the smell of Pillsbury cinnamon rolls wafting up through the house. Those were the days... 5 kids in the house, and mom making breakfast on a Sunday morning.

Photo credit: Mariposa Bakery

I don't know that I would love Pillsbury's as much as I once did. But, I do know that I LOVE Mariposa Bakery's cinnamon rolls today just as much as I loved other cinnamon rolls growing up. I have to thank the lovely B from Corque for introducing me to these bad boys. Both times she's been up to the Bay area recently, she's stopped by Mariposa Bakery in the Ferry building to pick me up some goodies.

These little babies have a perfect crust that just is a little crunchy on top (exactly how I like it), and so ooey and gooey at the center. They are not overly sweet, though they fill the apartment with the same cinnamon-y fullness that the buns of my childhood did. Even after being frozen and defrosted in the toaster oven, the taste and consistency of the sweet, dripping icing is still intact. On this fine Sunday Morning, these were the perfect pick-me-up. I MAY have even dunked a little strand in my latte. =)

The Mariposa cinnamon buns are both dairy free and gluten free, and are made from all natural ingredients. If you didn't know, the Ferry Building in San Francisco has turned into a small haven of lovely gluten free treats. I haven't been back up north in quite a few months, but I've heard much about the new additions to this building and area. Check out this post, by G-free Goodie. San Francisco is constantly taunting me with its great food and never ending imaginative additions.

Providence Restaurant- A Michelin Starred Anniversary Dinner!

2010-07-08T23:15:00.000-07:00

So, a couple of friends were in town from Hong Kong, who just so happen to love food as much as we do. We decided to bring them to the restaurant Providence, which we've heard oh, so much about. It's one of the only restaurants in Los Angeles with Michelin stars (2 stars actually)... and the Chef Michael Cimarusti has received much praise for his work. Recently, he was featured in Bon Appetit as a "leader of the newest generation of chefs". Gah, my mouth is watering just thinking about it again.

Us, in front of the restaurant

We were there for our anniversary, and it was Providence's anniversary month as well! So, we ordered the 5 course tasting menu, which was on special for $65 just for the month of June (it's usually $85, and a little too steep for a non-special occasion meal).

Ok, now before I continue, I want to note that I was EXTREMELY impressed by the attentiveness to my gluten intolerance. I only needed to say it once, and everything that came to the table for me was served on a slightly different platter or with a varying garnish from the rest, to indicate that though my food looked the same, it had been modified for me. I've never before been so relieved and astounded at the amount of thought that was put into the gluten free modifications. Everything was ON POINT. For once, I didn't feel like I was being served something of an afterthought... or a red headed step child of the intended dish. Needless to say, I was SO PLEASED with the entire meal.

Shall we start with the amuse bouche?:

Roe w/ Cream Fraiche, topped with gold leaf


Left- Margarita "Bubble", Right- the roe and cream fraiche concoction

Even the amuse bouche was beautifully, though simply presented. My favorite part of it was on the right, with the crispy rice, topped with a dallop of cream fraiche and roe. The layering of the elements was perfect, and it was just the right size for the amount of flavor it packed.

My first course- Kanpachi sashimi served atop a tomato salsa, w/ dill

First Course w/ Gluten- Kanpachi sashimi w/ a soy cream fraiche

My favorite dish- A Seared scallop servcd w/ rhubarb, carrot, pepper & a light curry sauce

Halibut w/ raisins and olives served atop an olive tapenade

And another angle- SO delicious

Foie Gras Saute served with a cherry puree, cherry & foie gras powder!

Heaven...

Veal tenderrrrrloinnn served w/ purslane and delectable mushrooms

The gluten dessert... Yuzu curd, Meringue and Blackberry Sorbet

We are almost at the finale of this amazingly decadent photo food tour. The meal was phenomenal, and it stretched my imagination in all kinds of ways with the layered complexity of each dish. I never would have thought to use a succulent to bring freshness to a red meat dish, for example. Every dish had an extra special zing to it... a surprise element that kind of challenged the taste buds (and the cook's mind). I was so happy to have had the privilege of eating such a spectacular meal.

So now, I'll present you with the dessert that pleasantly surprised me. I am a huge chocolate and SWEETS fan for the most part. And this dessert was more of a balance between sweet and savory, dancing that fine line that most Asian desserts do. I thought that it was truly the perfect balance though. It was one of those moments where the underdog really blew my mind (see above for the gluten dessert). Anyway, if you haven't had the chance yet... GO TO PROVIDENCE!


And my amazing dessert- Brulee'd bananas, served atop a thai basil and coconut infused tapioca bed