om nom notes

ad hoc Sunday Brunch, Yountville CA

2013-05-06T18:00:00.000-07:00

The best part about dining at Thomas Keller's ad hoc restaurant is that I don't know the menu till day of. This is also the worst part about dining as I usually scope and scour the internets to strategize what I'd like to order and what are must try menu items.

ad hoc posts their daily menu at http://www.adhocrestaurant.com/menu/. Their american style sunday brunch was no exception and given their menu is their menu, you have to be willing to eat anything that's served to you. No substitutes!

My foodie buddies and I really wanted to try ad hoc, but were nervous so we decided to play it safe *just in case*. The good news is that there are many, many other world-class restaurants walking distance for a last minute change of plans.

Once we arrived, there was no question that we would stay. At the end of the day, these folks know what they are doing so it's worth trying regardless. I don't think I've ever ordered a porkchop for breakfast, but I'm so glad I was forced to. At $34 per person (excluding drinks/extra), it's well worth the money to experience the culinary skills of the ad hoc team and try something new.

Everything was delicious from start to finish: Beautiful spring endives & watercress salad, a crispy, juicy porkchop with cheesy grits and apple crumble, a side of belgian chocolate pancakes, and finished with strawberry shortcake = amazing. Here's what we ate on April 28th, 2013. Everything other than dessert was served family style.

ad hoc Bloody Mary
Endive & Watercress Salad with ruby red grapefruit, tangelos, carrot, ping pong radishes, and dill-yogurt dressing
Grilled Porkchop with ham gravy, anson mills cheddar grits, sunny-side up hen eggs, charred kale sprouts, and baked apples (these were more like an apple crumble with so many crispy bits to die for!)
Chocolate Chip Pancakes (an extra $8 for 3 - again, if you're at ad hoc, you might as well try everything!)
Strawberry Shortcake with lemon curd, swanton strawberries, and whipped chantilly cream

Can't wait to go back and try dinner there one day, and visit addendum (located right behind) for their famous fried chicken!

Tips:

Make reservations in advance! ad hoc is on OpenTable which makes it pretty easy.
If the menu hasn't been posted yet, you can call them at 707-944-2487hen they open at 10am to check what brunch items they're serving, or just stop by the location. The menu is posted outside.

See more pictures at http://on.fb.me/11dfGEb

Endive and Watercress Salad from ad hoc

Grilled Porkchop from ad hoc

Coffee & Cinnamon Toast by the Beach, San Francisco

2013-04-30T16:21:00.000-07:00

Life's pretty good when there's good coffee and cinnamon toast to be had from Trouble Coffee Company in the Outer Sunset area (next to the beach) in San Francisco. Discovered this place after visiting the San Francisco Zoo a couple miles away.

I would say the latte was pretty decent though it only comes in 1 size and with whole milk, but what really makes the coffee here is the cinnamon toast.

It's almost a heart attack waiting to happen, but it's worth it. Every "toast" is made to order with a thick slice of white bread (delivered daily from Just For You Cafe in the Dogpatch), toasted till a crunchy crust happens, then generously slathered with layers of butter and cinnamon sugar. There is a process of literally stabbing the bread to make sure the buttery cinnamon goodness gets all the way through.

The result? A cinnamon bun like flavor but with a lot more crispy edges to enjoy, minus icing (but trust me - you don't need it). Next time, I'll have to go back and try the "build your own damn house" which apparently is cinnamon toast with the addition of young coconut.

If you're in the area, don't miss out on the toast and a chat with the folks who run the place. It's a fun little neighborhood place to visit if you need a break from the city.

Tip: Cash only

latte and cinnamon toast cut to share from Trouble Coffee Company

Baking with Olive Oil Measurement Conversion

2013-04-30T12:28:00.001-07:00

Can't wait to try more baking with extra virgin olive oil, especially Lucero's Chocolate Olive Oil. I've done it before when a recipe has called for vegetable oil, but never substituted it for butter.

In the mean time, here's a handy dandy conversion chart, plus read the original article and get more Lucero olive oil recipes here: How to Bake with Olive Oil

Tip: Try the Emsa Perfect Beaker (large amounts) or OXO Mini Beaker Measuring Set (small amounts) to measure liquid ingredients. It's so much easier to use and more accurate, like a measuring scale for dry ingredients. No more overfilled little spoons!

Olive Oil to Butter Conversion Measurements

Substitute Olive Oil for Vegetable Oil 1:1

1 cup of EVOO = 1 cup vegetable oil

Substitute Olive Oil for Butter/Margarine 1:3/4

1 tsp butter = 3/4 tsp EVOO
1 tbsp butter = 2 1/4 tsp EVOO
2 tbsp butter = 1 1/2 tbsp EVOO
1/4 cup butter = 3 tbsp EVOO
1/3 cup butter = 1/4 cup EVOO
1/2 cup butter = 1/4 cup + 2 tbsp EVOO
2/3 cup butter = 1/2 cup EVOO
3/4 cup butter = 1/2 cup + 1 tbsp EVOO
1 cup butter = 3/4 cup EVOO

Romolo's Cannoli, San Mateo CA

2013-04-29T20:39:00.000-07:00

I'll take a chocolate on chocolate cannolo please! That's my order now after getting a thorough overview of "How to order cannoli" lesson from the folks at Romolo's Cannoli and Spumoni Factory in San Mateo, CA who have been in the business for over 40 years. Chocolate on chocolate is a chocolate coated shell, freshly filled with sweet ricotta filling, with chocolate chips covering the ends.

Even if you self profess to not really like cannoli (which was me before), try Romolo's at least once. And if you aren't convinced, they have a whole bunch of other treats to try - like ice cream cannoli, spumoni and other ice cream, or tiramisu. You really can't go wrong.

Tips:

A single "cannoli" is actually "cannolo" (duh!)
The chocolate shell helps freshly filled tiramisu last a couple hours longer than a regular shell. But, I also think these taste better.
If you really want to put yourself through the ordeal of not eating your cannoli sooner than later, you can get the cannoli kits and fill the shells yourself at the desired time - but you have to buy a minimum of 6.

Chocolate on Chocolate Cannolo

Ricotta Dishes at Locanda Verde, Tribeca NY

2013-04-10T09:01:00.000-07:00

So glad I finally got to try an Andrew Carmellini (known for modern Italian cuisine) restaurant - Locanda Verde in Tribeca NY. Ordering brunch here was easy as I knew exactly what to try. That's not to say there aren't a whole bunch of other dishes for lunch or dinner that I want to try. Guess I'll have to go back :)

What I ordered:

Sheeps' Milk Ricotta with truffle honey, thyme and burnt orange toast ($15) - so worth the hype and enough to share for any meal. The ricotta was light, fluffy, and complex yet simple. The burnt orange toast was such a genius idea, will have to try the approach at home next time.
Lemon Ricotta Pancakes with blueberries and meyer lemon curd ($15) - devoured this light refreshing breakfast dish. It's sad I got so full off the appetizer that I didn't get to finish :(

They served illy espresso drinks but my latte was tiny. Good thing La Colombe is just a couple blocks away!

Next Carmellini restaurant to try: The Dutch (for rabbit pot pie)

Lemon Ricotta Pancakes from Locanda Verde

What to Eat & Drink in Downtown Seattle, March 2013

2013-04-04T15:24:00.000-07:00

Seattle was such a hard city to decide what I wanted to eat. There are way too many choices for amazing cuisine.

Here are the food, drink, & restaurant establishments I visited in March 2013 over 3 days and what I ordered. Mostly, these were easily walkable from the Westin Seattle around downtown. All in all, I think I made tasty decisions!

Om nom notes: Downtown Seattle (Not in any order of preference but bolded names are not to be missed)

For Food

Sitka & Spruce - sourdough, black cod, artichoke gratin, halibut, gateau basque. get more details here
Salumi - Get here at around 10:30am, trust me - the line will be shorter than if you came later. Also, get some salumi to go! It doesn't need to be refrigerated. Even if you can't finish the sandwiches, get at least 2 to try. I got the muffo and a Finnochiona (black peppercorn and fennel) & Provolone on Giuseppe. So good! Definitely add the onions and peppers too.
Dahlia Lounge - came here for drinks only (liked the menu at Serious Pie better that night) Interesting cocktails (many with hibiscus infused liquors) and a solid glass wine list.
Taylor Shelfish Farms - oysters, tried one of every kind
Mamnoon - in the words of my friend, we tried everything with something funky including bamyeh bi zeit (okra), bateresh (eggplant and lamb), arnabeit makli (cauliflower), muhammara (walnut pepper paste), fattoush (mache radish salad)
Serious Pie - Regular margherita, and the soft egg/cotto pizza. If there's a wait, head over to Dahlia Lounge for a drink.
The Crumpet Shop - have you ever had a crumpet? Now i have! tried the pesto, tomato & english cheese. Their crumpet shop blend tea is good as well - free refills and they'll even give you a to-go cup.
Beecher's Handmade Cheese - supposedly the world's best Mac & Cheese. It was a bit too 'wet' for me. Fun to watch the cheese making though and try their flagship cheese.
Pike Place Chowder - the original new england seafood chowder is the one to try. I could drink a vat of this

For Sweets

Dahlia Bakery - Get the famous Triple creme coconut pie, available in bite, individual, and normal pie sizes. I might have come here 3 times in 3 days...Wish I could have tried their homemade english muffin breakfast sandwich but ran out of time :(
Top Pot Doughnuts - warm fresh doughnuts. Got an old-fashioned glazed and a mug of coffee. great place to chill and read a magazinego

For Coffee

Zeitgeist Koffee - Get some coffee to go as you wait in line for Salumi around the corner.
Stumptown Coffee - The same as what's from Portland, might as well get some to go!
Caffe Senso Unico

Sitka and Spruce, Seattle

2013-04-04T14:37:00.001-07:00

I truly loved my meal at Sitka & Spruce, it was probably one of my favorite meals ever and most certainly my favorite sourdough. A simple Northwest cusine menu with fun, unique ingredients like stinging nettle or pickled fiddleheads - love! Fantastic service and I loved the open kitchen setting. The best seat in the house is at the communal table where you can watch the magic happen.

Make sure to make reservations in advance to not miss out. It's a favorite of locals and visitors!

What we ordered from their March 2013 menu:

Sourdough - This is NOT too be missed. I'm still sad that I failed at buying sourdough to bring home. It's available for purchase daily after 2pm, but apparently you have to get there exactly then or else they sell out. The bread is baked at their sister restaurant The Corson Building and it has this really great charred crispy crust with a soft, chewy tangy center. I dream about this sourdough.
Raw black cod, creme fraiche, warm potato, pickled fiddleheads - what a creative dish with a lot going on, but worked as a whole. The curliques are the pickled fiddleheads.
Gratin of artichokes, cream, wood sorrel & winter mushrooms - earthy, creamy with a bit of crunch. a bit heavy for me on its own but it's good for sharing.
Neah bay halibut with Whidbey kamut and stinging nettle - decided on the halibut over lamb, only because I really wanted to try stinging nettle. it worked out because I don't think i could have had the room for the lamb (though that was the host's reco)
Chinon, Les Pensees de Pallus 2010 - French Loire Valley wine that was similar to a very well structured cabernet franc, green bell peppery, herbaceous and held up well to our fish dishes
Gateau basque with poached figs - creamy custard center. get it even if you're full.

Can't wait to return, especially for the bread. Oh, and even better - they do seasonal menus so I'm sure there'll be something different next time!

See the full picture gallery here: http://on.fb.me/11tadWC

Neah bay halibut with Whidbey kamut and stinging nettle from Sitka & Spruce

Pike's Place Chowder, Seattle

2013-04-03T23:31:00.001-07:00

The line wasn't too bad but it was sort of difficult to find. Pike's Place Chowder is located in the building of Pike's Place Market at the corner of pike and 1st, off of Post Alley. Don't give up! It does exist, just have to navigate through the building.

Check in on yelp to get 3 samplers for $8, which comes with sourdough and free crackers.
I got...

Original New England Clam Chowder - this is the famous one, it is really really good.
Seafood Bisque - lots of chewy bits but good
Smoked salmon - didn't really like this one, overwhelmingly like smoked salmon (which I like, but this was too much)

Next time, will try the manhattan!

Lowfat Apple Banana Cherry (ABC) Mini Muffins Recipe

2013-03-04T23:08:00.000-08:00

I've always loved applesauce banana bread but recently received a 4lb bag of dried cherries and have been trying to figure out how to go through them all (I also made homemade rum cherry ice cream).

Lucky me, I just happened to have 2 leftover ripe bananas and my snack standby -unsweetened applesauce. That's about all you need to make this easy, no-guilt muffin recipe with applesauce, bananas, and dried cherries. There's no butter and no oil in the recipe, with the only fat coming from the eggs. I added a touch of nonfat Fage greek yogurt to add a touch of richness - but that's healthy too!

I guess I could have made full sized muffins, but the mini ones are so much cuter and easier to share. Hope you enjoy these reduced fat ABC mini muffins (applesauce, bananas, & cherries) - they're a healthy snack!

Lowfat Apple Banana Cherry Mini Muffins: bananas, applesauce, dried cherries, nonfat greek yogurt, eggs, brown sugar, flour, cinnamon, nutmeg

Lowfat ABC (Apple Banana Cherry) Mini Muffins

Yields: 48 mini muffins (2 pans) or 12 regular sized muffins

Ingredients

1 3/4 cup (219 g) all-purpose flour
1/3 cup (67 g) brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp saigon cinnamon (or regular)
1/2 tsp nutmeg, freshly grated
1/2 tsp salt

2 eggs
2 ripe bananas mashed (a little less than a cup)
2 tbsp nonfat Fage greek yogurt (or your brand of choice)
1/2 cup unsweetened applesauce
1/2 tsp vanilla

Stir In

1 cup dried cherries (can substitute other dried fruits like cranberries, blueberries, etc. I add a lot because I like the chew but feel free to reduce)
(Optional - 1/2 cup nuts of your choice)

Directions

Preheat oven to 350 degrees F
Combine the dry ingredients in a bowl and mix well.
Combine the wet ingredients in a bowl and mix well. Add in mixed dry ingredients and mix together well.
Stir in dried cherries
Spray mini-muffin tins with non-stick baking spray with flour
Pour batter into muffin tin - about a tbsp each so that batter comes just under the edge
Bake for about 16-18 minutes, until toothpick inserted is clean.

Note: These muffins can be frozen and defrosted, just like your favorite banana bread recipe.

The Best Breakfast Egg Casserole - Texas Eggs Recipe

2013-03-02T16:35:00.001-08:00

Texas Eggs are a Thanksgiving tradition in our household passed down over the years. You make it the night before, and bake it the morning of Thanksgiving for a fuss free, filling breakfast that keeps the kitchen clean for Thanksgiving cooking. Another bonus is that it gets the oven warm and prepped!

Now, this 16 egg casserole recipe may look like a heart attack on a plate, but having this once a year is so worth it. Just invite more people over to help feast on the rich, savory, creamy goodness of the egg casserole. But don't forget - the reheated leftovers are EVEN BETTER so don't worry if there aren't many to enjoy together.

Texas Eggs Recipe
Ingredients

¼ cup butter
½ cup flour
1 qt whole milk
3 oz dried beef*, diced
½ lb bacon, fried & crumbled (make sure this is crispy)

16 eggs
½ tsp salt
1 c evaporated milk
¼ c butter

Sprinkle of paprika

Directions - Day 1

Cook the butter, flour and whole milk until thick. It should be thick enough to coat a spoon and it will look sort of like gravy.
Add the dried beef & bacon and set aside

Whip together the eggs, salt & evaporated milk.
Melt the butter in a large frying pan, add the egg mixture and scramble eggs until they just start to set.

Butter a 9x13 pyrex pan and layer as follows:

First a thin layer of sauce
Next all the eggs
Top with the rest of the sauce
Sprinkle with paprika

Cover and refrigerate overnight

Directions - Day 2

Bake 275°F 1 hour – let stand at least 5 min before cutting

*Dried beef can be found in the grocery aisle usually near the canned goods like canned tuna in regular grocery stores (eg Safeway, Walmart, Lucky, etc. NOT organic places like Whole Foods) The brand that is usually available is Hormel's, or you can order it online. There is no substitute so make sure you find it!

My Perfect Macaroni and Cheese Recipe

2013-01-23T20:06:00.000-08:00

Martha Stewart's "Perfect Macaroni and Cheese" was pretty close to perfect, but I've made a couple tiny tweaks to make it perfect for me and the family. By using Panko instead of her "buttered breadcrumbs", I save oven space (for all those other Thanksgiving dishes) and I get more of the cheesy crunch across the top (love!). By using a tbsp more butter but 2% milk - it helps keep this mac 'n cheese rich and gooey, but not as heavy which is the only fat sacrifice made for this dish.

Hope you enjoy this as much as we did! We lamented at the lack of leftovers :(

Perfect Macaroni and Cheese: macaroni, butter, flour, 2% milk, gruyere, sharp white cheddar, parmesan, panko, parsley, etc.

Perfect Macaroni and Cheese
Adapted from Martha Stewart's Recipe, Volume 66 February 1999

You can easily double this recipe; use a 3 quart casserole dish if you do.
Serves 6

4 tablespoons (1/2 stick) unsalted butter, plus more for dish
2 3/4 cups 2% milk
1/4 cup all-purpose flour
1 teaspoon kosher salt (or more to taste)
⅛ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground black pepper (or more to taste)
⅛ teaspoon cayenne pepper
2 ¼ cups (about 9 ounces) grated sharp white cheddar
1 cup (about 4 ounces) grated Gruyere
½ pound elbow macaroni
½ cup grated Parmigiano Reggiano
¾ cup Panko breadcrumbs
2 tbsp freshly chopped parsley

Heat the oven to 375 degrees. Butter a 1.5-quart casserole dish; set aside. Combine panko, parsley, and parmesan in a small dish; set aside. In a medium saucepan set over medium heat, heat milk until steaming but not boiling. Melt 3 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Whisk with a flat whisk until smooth, 1 minute.

Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick (coats a spoon).

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 1.5 cups cheddar, and 3/4 cup Gruyere. Season with salt to taste. Set cheese sauce aside.

Fill a large saucepan with water. Bring to a boil. Salt water. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone (not crunchy though). Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

Pour the mixture into the prepared casserole dish. Sprinkle remaining 3/4 cup cheddar and 1/4 cup Gruyere; sprinkle panko mixture on top. Dab remaining butter in spots on top. Bake until browned on top and bubbly on the edges, about 30 minutes. If the top isn’t crispy enough, broil for a few minutes but watch carefully. Transfer dish to a wire rack to cool for 5 minutes; serve.

The Salt Lick for "Bottomless" Brisket BBQ and More!

2012-09-08T13:04:00.000-07:00

The Salt Lick is one of the best barbecue places to visit if you're near Austin, TX. It's located in Driftwood, TX which is about a 35 minutes outside of Austin, but between the amazing bbq and experience - it's worth the drive. They are always busy though, so my reco would be to go at an off hour. We went at around 4:30PM on a Sunday afternoon, and were seated right away. During normal meal hours, the waits can easily get up to over an hour.

If it's your first time, I strongly recommend ordering the all you can eat "Family Style" option for $19.95 as this is the best way to get to try the different meat options: beef brisket (lean, moist, burnt ends), sausage, and pork ribs. It also comes with potato salad, cole slaw, baked beans, pickles, white bread, and optional jalapenos (careful - these are really spicy!). Don't discount the white bread - it's probably the softest, tenderest white, sandwich bread I've ever had. A hint of sweetness with texture that's probably most similar to Hawaiian bread. Add some whipped spread and enjoy :)

Get everything for your first plate just to see what you like. I normally like either lean or burnt ends, but found out after trying the options that "moist" for the brisket was my favorite. You get enough of the "char" and a little bit of crispy on the edges, without it being too tough (which the burnt ends ended up being). The moist beef brisket is so, so tasty! My 2nd favorite is the sausage, and last - the pork ribs. I've definitely had better pork ribs (I really like Texas Roadhouse), but the beef brisket and sausage are amazing.

All the barbecue has 'sauce' already, but you can add more. They have their original and spicy available at the tables. While they call the spicy "Habanero", it really is not very spicy at all. I liked the original and don't think the extra spice added anything unique. The sauce here isn't tomato based and tastes really unique from other bbq sauces I've had. It's very yummy though and you can buy bottles of it to bring home.

The potato salad and cole slaw (neither of which have mayonnaise based sauces which I appreciate) both have a light vinegar taste. Along with the pickles, these work great with the bbq as it helps cut through the grease. They may not be the most attractive sides, but they are simple and good. I'm not a huge baked beans fan - but they're worth trying.

Last, I've heard their desserts - cobblers and pies - are delicious, but I had too much meat in my belly :( Maybe next time. I haven't tried the turkey either so I just might do that. Mmmm….can't wait till I get more brisket. The Salt Lick is worth visiting again and again, but I may have to sacrifice a visit the next time I'm in Austin to try

Tips: The Salt Lick is BYOB and if you're really craving a fix, they do have a location at the airport. It's not as good - but it does the trick to get your last bite of barbecue in!

See more pictures here: http://on.fb.me/PcCICN

The BBQ Pit, A Smorgasbord!

The barbeque pit at the Salt Lick: sausage, turkey, brisket, ribs, and more

All You Can Eat "Family Style" - $19.95

"Family Style": endless sausage, ribs, brisket, potatoes, cole slaw, beans, bread and pickles

Low (er) Fat, Tender Buttermilk Biscuits Recipe

2012-08-06T22:35:00.001-07:00

I won't pretend that these biscuits are without fat, but given that they are made with 1% buttermilk, it makes me feel better that they are "low fat" biscuits :) More importantly, others won't be able to tell that they are "healthier", and an added bonus is that they are very easy to make!

Adapted primarily from a highly rated Cooking Light biscuit recipe, I added additional best practices from other biscuit experts that I incorporated. I learned that making good biscuits is all in the handling of the dough, so hopefully these tips will help you avoid dry and crumbly biscuits.

Tip: While these are very easy to consume, I highly recommend eating these in moderation as your belly will get full from them! My friends and I love these and hope you do too :)

Lowfat Buttermilk Biscuits Recipe
Makes approximately 12 2-inch biscuits
(recipe easily doubles to make ~12 3.5" biscuits)

9 oz all-purpose flour (I highly recommend weighing this as extra flour makes for dry biscuits!)
2 1/2 tsp baking powder
1/2 tsp salt
3 tbsp chilled butter, cut into small pieces
2 tbsp chilled shortening, cut into small pieces (I use Crisco)
3/4 cup 1% buttermilk (make sure you shake before measuring)
3 tbsp honey

PREPARATION

Preheat oven to 400 degrees (425 if you are making 3.5" biscuits)
Prepare butter & shortening into small pieces and refrigerate to ensure they are chilled. (Note: you can use all butter or all shortening but I like the combination of both. The shortening creates a flakier biscuit)
Combine flour, baking powder, and salt in a large bowl.

MIXING

Cut in butter & shortening until mixture resembles coarse meal. It's ok if there are a little pebbles of fat left. Chill for at least 10 minutes.
Whisk buttermilk and honey until well blended (Note: I do this in a 2-cup Pyrex so it's easy to measure and pour), then place in the fridge to chill as well.
After ingredients are chilled, create a crater in the middle of the flour mixture and pour the liquid mixture all at once into the crater.
Use a fork to mix everything together as quickly as possible, starting from the center and bringing flour in, until just moist. It's ok if there's a little flour left, but you don't want a lot.

FOLDING & CUTTING

The next few steps are critical. Do not overwork the dough or else you'll get less tender biscuits. I also think this folding method from Cooking Light is the easiest to follow.
Turn dough out onto a lightly floured surface and knead a few times to make sure any extra flour is incorporated.
Pat dough with your fingertips into a 1/2" thick 9x5" rectangle (18x10" if you're making larger biscuits). Dust surface lightly with flour.
Fold dough into thirds, as if folding a piece of paper to fit an envelope.
Pat dough again into 1/2" thick 9x5" rectangle (18x10" for larger biscuits). Dust surface lightly with flour.
Fold dough into thirds.
Pat dough to a 3/4" thickness into a shape where you can maximize the number of biscuits, depending on your biscuit cutter size.
Cut dough with your preferred biscuit cutter. Make sure to press straight down, and do NOT twist the cutter. You can also cut your dough into squares if you prefer.

BAKING

Place dough rounds on a parchment lined baking sheet with the edges just touching. This helps the biscuits to rise and also helps them to stay more tender. (Note: you can reshape the scraps and bake, but these won't be as tender)
Bake for approximately 12 minutes on the top oven rack. For larger biscuits, rotate pan about halfway through. The biscuits should be cooked after ~12 minutes, but check a scrap to be sure. If the biscuits are cooked inside but not quite golden on top yet, use the broiler for 1-2 minutes (while watching carefully!) to create the color.
Remove from pan and cool 2 minutes on wire racks before serving.

These biscuits are really best on the same day, but are still pretty tasty the next if you store them in a ziplock bag. I have also freezed them after bake for future consumption. Enjoy alone, with jam, or get creative! I served these with a homemade Korean-inspired fried chicken slider.

Homemade Lowfat Buttermilk Biscuits

Lowfat Buttermilk Biscuits: all-purpose flour, 1% buttermilk, butter, crisco, baking powder, salt, honey

East Meets West Fried Chicken Slider on a Biscuit

East Meets West Fried Chicken Slider: fried chicken, homemade Korean inspired bbq sauce, homemade pickles & fresh lettuce on a biscuit

Dim Sum in SF Bay Area: Koi Palace, Daly City

2012-07-15T12:10:00.001-07:00

om nom notes rating: 4 stars

Dim Sum on the weekends can hit the spot - but only if you're mentally prepared for the wait (easily 30-90 min) and ok service. Koi Palace at the Daly City is a good option in the Bay Area, but it is a little more pricey and there will always be a wait. They do have the traditional dim sum carts, but that's also supplemented by a menu where you can order off on for any particular dishes you may want to try - without constantly having to "check" if the next server has it in her cart.

Koi Palace has an extensive menu, and they do use quality ingredients generously (eg the har gow with a lot of plump shrimp). As long as you expect the wait and know that you're not going for the service (despite the price), you'll enjoy the food and experience. Note: in comparison to other dim sum locations, the service here is actually quite good!

Tips for Dim Sum at Koi Palace:

Get there early - your wait will be much less the closer you arrive to their opening time for dim sum on the weekend, 10am on Saturdays and 9am on Sundays. Get your number and wait outside where it's quieter - they have a speaker outside so you can hear your number. Koi has a clever "number tracking" screen where you can see exactly how many tables are in front of you, sorted by table size. They even have an SMS update notification you can sign up for. Note: While you can *try* making a reservation, you will most likely still have to wait.

Dim Sum Hours: Sat 10-3, Sun 9-3 (or weekdays from 11-2:30)

Because you're waiting - you might as well try out the Dragon's Beard Candy, a hard to find, traditional Chinese confection. The skill to make this sweet treat is very rare so take advantage of the opportunity! I literally haven't had this in over 10+ years and am so glad Koi Palace always has it. See it made: http://on.fb.me/N9JN7A

Order the roasted suckling pig slices - this is one of the "special" items off the menu. It's a little pricey at $18 an order but it's worth it. Get it if you love crispy pork skin and tender, juicy pork. You'll want to order this from the servers as it often does not show up in the carts.

Baked egg custard buns take 45 min to prepare - so order these from the servers as soon as you sit down in case they have run out of a batch. These are usually my favorite, but I unfortunately did not get to try them as I wasted all my time waiting for these to appear in the carts :(

Use the carts & order off the menu - i hate it when dim sum places only have the "order off the menu" option as it no longer feels like dim sum any longer. Koi has a nice variety of options from the carts, but because of how busy the place is - sometimes there are selections that never come by you. This is where the menu comes in handy.
You can easily flag down a server to order any specific dishes that you don't want to miss, and they'll bring it back to you. This way, you get the experience & ensure you don't miss out!

Don't forget to order tea - It's not dim sum unless you have tea. My favorites are either Puerh or Chrysanthemum to go with dim sum. Oolong (which I normally love) in my opinion gets a little overpowering.

See more pictures @ http://on.fb.me/Nrbl3S

Hand Roasted Suckling Pig Slices - $18

Roasted Suckling Pig Slices: the skin is so crispy but the inside stays nice and moist

Fresh Dragon's Beard Candy - $9 for 8 pieces

Dragon's Beard Candy: a traditional chinese confection made from spun sugar, and filled with toasted peanut, coconut, and sesame. Koi Palace has someone to make it fresh, don't miss out - it's hard to find!

Koi Palace

1564 Yelp reviews as of 7/15/12

(650) 992-9000

http://www.koipalace.com

A Must Try Food Truck: Turf N Surf Po' Boy in Austin

2012-07-13T10:24:00.001-07:00

om nom notes rating: 5 stars

This food truck served what ended up being my favorite meal in Austin, TX this last trip. In a sea of food trucks - Turf N Surf Po' Boy stands out from the rest because of it's unique local, fresh food menu and intentionally dilapidated but charming "truck". They had quite the selection of responsibly sourced seafood, beef, pork and veggies - but po' boys are truly the star. This truck is not to be missed.

I have to add that the folks here are the NICEST people. They took the time to recommend selections, and made it a point to tell me that I could order anything exactly the way I wanted. So of course I did. :) They were also very apologetic when they didn't have some menu items like the guacamole or etouffee.

While their blackened or fried shrimp po boys are the crowd favorite, I chose to do the grilled crawfish po-boy with extra tomatoes and coleslaw on the side.

It was AMAZING. Between the crusty and just right grilled multi-grain bread (different from your standard french-style baguette), the seasoned just right crawfish, the fresh tomatoes & mesclun greens, and the addition of thick sliced pickles - every bite's mingle of flavors made me so happy.

While you would think might be a heavy, greasy sandwich - the greens, pickles, and squeeze of line added the unexpected freshness that made this monstrosity of a sandwich seem almost delicate. It was so good that I must have eaten the entire thing in 5 minutes. The coleslaw is very creamy (courtesy of Mr. Mayo), so I'm glad I got it on the side.

You can also get any of the Po' Boys in the form of 2 tacos, or a salad (but really - who would want to do that?). I got to try a bit of the blackened shrimp taco, but I have to say that the po-boy with the amazing bread is better and significantly more memorable. Blackened shrimp was very good though.

The cilantro fries on their own are worth getting, just note that it's a huge portion and enough to share between at least 4 people. Curiously enough, they reminded me of the fries from "The O" (The Original Hot Dog Shop) in Pittsburgh - about a medium cut, but fried till crispy. I had heard that you can get etouffee fries, but sadly they were out of gravy. Next time…

See more pictures at: http://on.fb.me/NIkzeh

Quick Notes:

Love that the truck/trailer was built out of 90% recycled/reclaimed material - it started as a shipping container!
There is a shaded seating area, but it's open so still hot!
They take credit cards.
Learn more about the history of the po' boy.
They sometimes are open outside of their normal hours, just check their Facebook page for updates

Normal Hours:

Mon-Thu 11 am - 3 pm

Fri 11 am - 3 am

Sat 12 pm - 3 am

Grilled Crawfish Po' Boy - $10

Grilled Crawfish Po' Boy: grilled crawfish, mesclun greens, pickles, red onion, tomatoes, and coleslaw (on the side)

Cilantro Fries - $3

Cilantro Fries: fresh cut potatoes, salt, cilantro, ketchup

Turf N Surf Po' Boy Trailer Truck

Turf N Surf Po Boy Food Truck: at 4th and Congress

Turf N' Surf Po Boy

177 Yelp reviews as of 7/13/12

Bagels that are Worth the Calories

2012-07-05T16:38:00.004-07:00

om nom notes rating: 5 stars

Ever since I found out that bagels are easily 300-400 calories for a bagel itself, I generally stopped eating bagels. However, I recently discovered House of Bagels in San Carlos. These traditional New York style bagels are amazing and I have to use my utmost control to limit my intake to only 1 bagel per week. These bagels are worth it.

House of Bagels is a franchise in the SF Bay area, but every store controls their own menu. What is consistent is how they make their bagels. Made fresh daily, HOB bagels are boiled first, and then baked on brick. This creates the soft, moist but chewy interior, and a tougher, flavorful crust exterior - just the way a bagel should be. The right texture for both the inside and outside of these bagels is what makes the difference. Note: these bagels aren't as large as Panera or Noah's/Einstein Bro's, but more than make up for it in taste and quality.

While I can easily eat any of these bagels on their own, they taste even better with HOB's large selection of schmears (in between normal and whipped and usually available in lite) or bagel sandwiches (available with your preferred bagel). My favorite bagel go-tos are either egg or jalapeno which I get with lite cream cheese on the side. Or, if I'm feeling particularly indulgent, I go for the "Hamlet" bagel omelet (#3) on jalapeno. Ham, fluffy egg, and american cheese on a bagel with a little bit of kick, it's the best way to start a weekend.

This family owned franchise store cranks out an amazing number of orders every day (including perfecting a method to cook the egg exactly as needed for the bagel breakfast sandwiches!). They're incredibly efficient to help meet the needs of the customers who just want to stop in, pick up, and get on with their day. Don't take this efficiency as poor service please. They work hard and are totally pleasant if you are!

Tip: They only make specific quantities of bagels each day and will close early (before 2pm) if they totally run out! I usually go around 10am on a weekend and have all my choices still.

See more pictures at http://on.fb.me/PlX3r5

Hamlet Bagel Omelet - $3.85

Hamlet: jalapeno bagel, ham, egg & cheese

Bagel Varieties - $0.95/each or $9.25/dozen, Premium $1.10/each

Bagels: chocolate chip, cranberry, cinnamon raisin, blueberry, garlic, egg, jalapeno, sourdough, pumpernickel, whole wheat, sun dried tomato, salt, rye, onion, all in one, poppy, sesame, plain
Premium Bagels: cinnamon sugar, cheddar & jack cheese, jalapeno cheddar & jack, asiago

House of Bagels - San Carlos

60 yelp reviews as of 7/5/12

http://

German Chocolate Cake Without Nuts and Ganache Frosting

2012-07-04T12:30:00.002-07:00

This is how I like my German Chocolate Cake - no nuts, and frosted with chocolate ganache. After doing some research, this recipe is mostly based on the version from Joy of Cooking, but with my own little tweaks. Of course, if you like nuts in your german chocolate cake - you can definitely add the pecans back in!

I also learned that German Chocolate Cake isn't technically from the Germans, it was just a type of sweet chocolate invented by a man named German. :) I think the cake is sweet enough though so my choice was to use dark chocolate (about 58% cacao) instead. Trader Joe's sells their Pound Plus (17.6 oz) Belgian baking chocolate for $4.99 and it works great!

This recipe may look long, but it's worth it! I tried to break out the steps as much as possible for this one :) I hope you enjoy!

German Chocolate Cake: dark chocolate, butter, cake flour, sugar, eggs, vanilla, buttermilk, salt, coffee, evaporated milk, sweetened coconut, heavy cream, baking soda

German Chocolate Cake Recipe
2 9-inch round layers

Group A

2 1/4 cups sifted cake flour (make sure you measure after you sift)
1 tsp baking soda
1/2 tsp salt

Group B

4 oz dark baking chocolate, finely chopped
1/2 cup warm coffee (I use strong french-pressed coffee)
1 tsp vanilla

Group C

1 cup buttermilk (I used reduced-fat buttermilk and think it's just as good, but you can use regular)
1 cup (2 sticks) unsalted butter (I start with cold butter from the fridge)
1 3/4 cups (350 grams) sugar
4 large egg yolks (save the egg whites, you'll use them later)

Group D

4 large egg whites
1/4 tsp cream of tartar
1/4 cup (50 grams) sugar

PREPARATION

Preheat the oven to 355, you'll reduce this to 350 to bake at as soon as you put the pans in. The extra 5 degrees helps to ensure your cake starts baking from the start at 350.
Have all the ingredients at room temperature, with the exception of butter if you're using a stand mixer. I've found that this helps to ensure the butter doesn't break.
Grease and flour 2 9x2inch round cake pans, or line the bottoms with parchment paper. I don't recommend lining the sides with parchment as these can cause the cake to bake unevenly.
If you use parchment, save the scraps to use while frosting later.

GROUP A: DRY INGREDIENTS

Whisk together sifted cake flour, baking soda and salt until thoroughly blended

GROUP B: MELTING THE CHOCOLATE

Bring a small saucepan of water to a simmer.
Combine chopped chocolate and coffee in a heatproof bowl that will fit on top of your saucepan.
Place the bowl on the saucepan and stir until the chocolate is melted and smooth.
Stir in vanilla
Remove bowl from saucepan and set aside

GROUP C: MAKING THE BATTER

Have buttermilk measured and ready to go on the side
Cut cold butter into 1 inch chunks.
Using a stand mixer with a flat beater, beat butter until creamy and pale.
On high speed, gradually add 1 3/4 cup sugar (about 1/4 cup at a time) and beat until light and fluffy.
Beat in 1 egg yolk at a time until all 4 are incorporated.
On low speed, add in the melted chocolate mixture and beat until just incorporated.
Add flour mixture in 3 parts, alternating with the buttermilk in 2 parts
Beat until smooth and make sure to scrape the sides down as appropriate.
Transfer all of the mixture into a large, wide bowl. You'll use this to fold the meringue in later.

GROUP D: MERINGUE

Use a clean mixer bowl with a flat beater, beat egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add 1/4 cup sugar and beat on high speed.
Beat until peaks are stiff but not dry.

C+D: FINISHING THE BATTER

Use a rubber spatula to fold in 1/4 of the meringue into the chocolate batter mix.
Fold in remaining meringue.

BAKING

Divide batter among pans and spread evenly across the tops. I generally measure both pans on a scale to ensure they are equal.
Bake until toothpick inserted into the center comes out clean, about 25-30 minutes
Let cool in pan for at least 10 minutes before removing from pan.

COOLING

Lightly spray cooling rack with baking spray.
Run a thin knife around edge of pan, invert on to a cooling rack, peel off parchment paper, and turn the cake right side up to cool.
Wait till cakes completely cool before frosting.

ASSEMBLING THE CAKE

Start this process only after cakes and filling have cooled.
Cut each cake into 2 halves, using a rimless baking sheet or flexible cutting board (reserved for baking only) to help remove the layers.
Split filling into 3 batches (I measure this on a scale to make sure it's even)
Starting with the 1st layer on a 10 inch cake round, use the 1st batch of filling and spread evenly across the cake. Leave about a 1/3 inch edge as the filling will push out when you add on the additional layers.
Repeat with next 2 layers of cake. Place the 4th cake layer on top.
Trim the edge of the cake with any uneven edges. Doesn't have to be perfect as the edges will get covered with ganache later.

FROSTING THE CAKE

Place your parchment pieces around the bottom edge of the cake to protect the cake round.
Pour a little ganache on to the top of the cake, just to create a thin smooth layer to cover any crumbs. Use a spatula to help smooth out if necessary. Let cool for a couple minutes to set.
Make sure the remaining ganache is nice and smooth, but viscous (this will make sure it creates a thick layer), reheating over the saucepan if necessary.
Pour remaining ganache onto the cake slowly, positioned right above the middle. Let the ganache drip over the edges.
Go back and smooth out the edges so that the sides are frosted. Don't touch the top as this should be smooth!
Next time, I plan to add chocolate sprinkles on the sides of the cake too.

Coconut Filling Recipe (Nuts Optional)

About 3 1/4 cups

Group A

1 cup sugar
1 cup evaporated milk (you can also use heavy cream)
3 large egg yolks, beaten together
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/8 tsp salt
1/2 tsp vanilla

Group B

1 2/3 cups flaked sweetened coconut (I use Baker's Angel Flake)
OPTIONAL: 1 1/3 cups chopped pecans (Reduce coconut by 1/3 cup if you choose to use nuts)

GROUP A: MAKING THE BASE

Combine all Group A ingredients in medium saucepan
Cook mixture over heat, stirring constantly until mixture is thickened and bubbling gently on the edges.
Reduce the heat to low and cook/stir for another 2 minutes
Remove from heat.

FINISHING THE FILLING

Stir in coconut (and pecans if you prefer)
Let cool until spreadable.

Chocolate Ganache Recipe

Frosts 9-inch cake.

7 oz chopped bittersweet or dark chocolate
7 oz heavy cream
1 tbsp unsalted butter (this helps the ganache maintain a shiny appearance)

Place chopped chocolate in heatproof bowl
Heat heavy cream and butter in a saucepan until just boiling.
Remove cream mixture from heat and pour immediately over chopped chocolate.
Whisk until ganache is smooth.
Let rest for a few minutes before starting to frost cake.

Affogato - An Italian Coffee Ice Cream Float

2012-06-22T09:25:00.000-07:00

What's a double shot of affogato with stracciatella? Only the perfect treat on a sunny breezy day! An affogato is an Italian coffee beverage traditionally served as a scoop of vanilla gelato with a shot of hot espresso poured over, and served with a spoon.

I like getting mine with stracciatella flavored gelato though as this is essentially Italian vanilla chocolate chip. The chocolate chip bits add an additional dimension of texture to this luscious, creamy afternoon treat. Two shots of espresso also help to offset the sweetness if you like more coffee flavor.

Affogatos are usually available at italian coffee shops, cafes, or restaurants - but most importantly, where there is a good espresso machine. Sometimes, affogatos are served with a shot of liqueur such as amaretto (almond) or frangelico (hazelnut). Since I usually get mine on the go, I am plenty happy with just the gelato and espresso - but make sure you get it from a place that makes good espresso! I also think whipped cream is unnecessary. Gelato makes it rich enough.

Now that I'm thinking about affogatos, I think they're a perfect treat any day!

Affogato with Stracciatella Gelato - $6.75

Affogato: 2 shots espresso, Italian vanilla chocolate chip gelato

Assorted Italian Pastries

Croissants, Bastone, Sfoglia di Amarena, Kipfen, Cannella, etc.

Farmer's Market Produce with a Noticeable Taste Difference

2012-06-19T10:51:00.000-07:00

I love going to Farmer's Markets and do notice a difference in some produce items. Not all of them - but the below are some fruits and vegetables that I refuse to buy from a grocery anymore. I'm sure this list will grow as I continue to get spoiled by fresh, local california produce!

White Peaches: The flavor, juiciness, and sweetness of the white peaches are out of this world. So many varieties too where you can really taste the difference. Most regular ones are ~ $2.00/lb. The Yen-Yen White Donut Peach ($3.50/lb) is one of my favorites.
White Nectarines: Similar to peaches above, so tasty! The Polar Light Nectarine is out of this world sweet - $3.50/lb
Cherries: Especially the Rainier Cherries. Even the little ones are plump and super flavorful - $5.00/basket
Tomatoes: You'll never want to eat grocery bought tomatoes again! Cherry, orange, yellow, hybrids, etc. So many different types, all delicious with varying degrees of tomato flavor vs. sweetness. ~$4.00/lb
Elephant Garlic: It costs more, but each clove is huge and packed with flavor ~$2.00/head of garlic
Summer Zucchini & Squash: I learn about a new type of zucchini or squash every time I go to the market! Roly Poly, Squash Blossom, Turban etc. Very low maintenance - just brush with olive oil, season with salt and pepper and throw it on the grill.

Fresh, Local Produce

Farmer's Market: eggplant, lemons, onion, elephant garlic, roly poly zuchhini, tomatoes and rainier cherries

Grilled Vegetables

Grilled Summer Vegetables: eggplant, zucchini, squash, tomatoes, onions drizzled with a balsamic, parsley, basil and rosemary vinagrette.

What is a Kouign Amman?

2012-06-15T10:24:00.001-07:00

om nom notes rating: 5 stars

It's only the best baked good ever! It's travesty that I have not had this delectable Breton, French pastry until this most recent trip to New York. Why don't they have more places that make this in California, especially in the Bay Area!

In short, a Kouign Amman is a baked specialty by the Bretons from Brittany, France. In Breton, the traditional language spoken in Brittany, Kouign means "cake" and Amman means "butter" (pronunciation: koo-ween ah-mon).

The result? A "butter cake" that's flaky, buttery with a little salty goodness and a crunchy caramelized crust all in one delicious treat. Literally, the kouign-amman is made by folding together layers of salted butter, sugar, and bread dough. It's almost like a croissant, puff pastry, and a palmier all in one - and it certainly is at the top of my list. It even beats the amazing Williams-Sonoma Croissants. That's saying a lot.

There are several places in New York that carry Kouign Ammans, but it is a signature at the Dominique Ansel Bakery in the South Village lovingly named the DKA ("Dominique's Kouign Amman"). The DKA along with the Perfect Little Egg Sandwich, complete with a garden sitting area made for a delightful breakfast visit. The only issue was that I really wanted to try everything on the menu, I must go back.

Yes the price was a bit steep, but these little treats take a lot of effort to make. Kudos to David Lebovitz and The Purple Foodie for taking that challenge on! As for me, I'll need to start the search for these around San Francisco - even if that means trekking all the way over to the Starter Bakery in Oakland, CA.

I promise I'll come by to your store often if anyone starts selling these on the Peninsula :)

DKA - $5.25

Dominique's Kouign Amman: butter, salt, sugar, and flour

DKAs: a whole basket of them!

Perfect Little Egg Sandwich - $5.00

Perfect Little Egg Sandwich: egg, herbs, butter, on a brioche bun

Dominique Ansel Bakery

71 Yelp reviews as of 6/15/12

(212) 219-2773

http://dominiqueansel.com/

The Ambiguous "Onion Soup" IS French Onion Soup

2012-06-09T16:37:00.001-07:00

om nom notes rating for onion soup: 5 stars

So Blue Ribbon Brasserie's dishes to fame are seemingly the Beef Marrow & Oxtail Marmalade and Fried Chicken, but sadly I did not have a chance to try these out. I'm sure it's delicious though and you can read all about it on Yelp. Next time...

That being said, I did want to share is that the ambiguous sounding "onion soup" on the menu is in fact French Onion soup, complete with lots of crusty but melty cheese with toasty bread edges. The price is a bit steep, but I've heard that it's one of the best french onion soups in New York City - and it's certainly shareable. Don't ignore it (which is what I did while reading the menu)

I love crispy bits so appreciated the large shallow bowl it came in to maximize the crunch and ooze:)

Tips: I've heard from NY natives that this place is a great place for celeb sightings and the mustard here is great! Used it with my Ham & Cheese Sandwich (Cotta de Parma & Swiss).

Onion Soup - $14.50

Blue Ribbon Brasserie Onion Soup

Blue Ribbon Brasserie

412 Yelp reviews as of 6/9/12

NY Chicken and Rice (+Lamb) - Different But DELICIOUS

2012-06-08T14:12:00.000-07:00

om nom notes rating for Sammy's Halal Cart: 5 stars

If you've never had chicken and rice from a food cart/stall/truck/stand in New York, you are missing out. While Sammy's Halal is not the same as the famed chicken and rice from The Halal Guys at 53rd and 6th, it IS OM NOM NOM AMAZING and a much closer option if you're in the SoHo/Lower West Side area. It is different though and there's almost more of an Indian twist to these platters. Treat it as such and you won't be disappointed.

Biggest differences between Sammy's and The Halal Guys are noted below:

$5 for an order vs. $6 (53rd and 6th) - It is a touch smaller of an order
Rice is brown vs yellow and has a stronger cinnamon flavor vs. turmeric, plus it seems to be of a longer grain
Chicken is cooked with onions and peppers and is less 'shredded'
Lamb is more like cubed gyro meat - Note: I do like the Halal Guy's lamb better as it has more crispy bits
You can add chickpeas at no extra cost - these are a little bit spicy and very well spiced.
In addition to white sauce and red sauce, there is a green sauce available
There is only 1 Sammy's cart

If you've never had chicken and rice from a food stand, you must do so immediately even if it's from a random stand - it is always delicious. Sammy's and The Halal Guys at 53rd and 6th just bring it to the next level.

Chicken + Lamb and Rice Combo - $5.00

Chicken + Lamb (Gyro) and Rice Combo: chicken, lamb cubes, rice, lettuce, white sauce, red sauce (harissa based), green sauce (cilantro based), and chickpeas

Sammy's Halal Food Truck: on the NE corner of 6th avenue and W. 4th street on the west side of Washington Square Park. get off at the christopher st. - sheridan sq stop if you're taking the 1 train, or at the W. 4th street stop if you're taking the A, B, D, E, F, or M trains. It is right in front of the Chase Bank at 340 6th avenue, New York NY.

Sammy's Halal Menu: chickpeas and green sauce can be added at no extra charge if you ask for them. note - they only charged me $5 for a platter when i asked for half chicken/half gyro.

Sammy's Halal Food

52 Yelp reviews as of 5/8/12

Buying IPPIN Junmai Sake to Drink Hot At Home

2012-06-05T15:00:00.000-07:00

om nom notes rating: 5 stars

I need to brush up on my sake deciphering skills so I know what sake to buy at the local Japanese grocery like Suruki or Marukai (also available for purchase online). Happened to get this bottle only because it was labeled "for hot sake" and ended up loving it. This bottle of Junmai Sake IPPIN was very very very very good so I may just stick to this bottle when I can find it!

Junmai just means that the sake is pure and contains no additives for taste, color, or alcohol content. Usually this also means you're drinking a premium sake.

Heat 1 cup in the microwave at 1 minute for hot sake and then pour into your appropriate sake bottle. Or, you can do it the 'actual' wave by sticking the sake bottle into a pot of hot water until heated.

IPPIN Junmai Sake (720 mL) - $21.99

Ippin Junmai Sake: Yamadanishiki Polished to 60%, this sake has a creamy texture and great balancing acidity. From the Kanto region of Ibaragi, it has hints of roasted root vegetables, eggplant, mushrooms, and toast that linger on the palate for a medium to long finish - KL Wines

Love the Marukai and Suruki japanese supermarkets! :)

An Easy to Work With Fresh Pasta Dough At Home

2012-06-04T20:26:00.000-07:00

So after making angel food cake at home (separate post to come later), I wound up with 12 egg yolks with no plans. Thus began my attempt to find a recipe that could use as many of the yolks at one time.

Good thing Jen from Canada's Food & Family already did the legwork and made it super easy with her Recipes to Use Up Extra Egg Yolks. Conveniently organized by 1, 2, 3, 4, 5, 6, 7, 8, and 12 egg yolk recipes - I was hooked by Thomas Keller's French Laundry Pasta Dough, made available by Smitten Kitchen with fantastic step by step pictures. Probably because I had all the other ingredients handy already, plus fresh pasta is so easy to freeze and use later. Here's a quick refresher on how to freeze fresh pasta.

Technically, this is a 7 yolk pasta dough recipe, but it requires 6 yolks and 1 egg. Along with all purpose flour, olive oil (I use my favorite lucero ascolano olive oil), milk, and some good old fashioned work - you'll get some of the best tasting pasta, and easiest to work with fresh pasta dough I've ever tried. It makes rolling pasta with a the Imperia Pasta Machine so smooth and simple. I've easily gone down to even setting number 2 for paper thin pasta sheets that I plan to use for homemade lasagna and cut up to about 3/4 inch for some pappardelle. Each batch makes about 13-14oz of pasta.

Yes, it is probably a fatty pasta but it is worth it. I may also have made 4 batches at this point...thanks Smitten Kitchen!

Tip: Be sure to follow the 2 below steps I've repeated below. It'll make the process so much easier, speaking from experience :)

"When the dough begins thickening and starts lifting itself from the board, begin incorporating the remaining flour with the pastry scraper by lifting the flour up and over the dough that’s beginning to form and cutting it into the dough. When the remaining flour from the sides of the well has been cut into the dough, the dough will still look shaggy. Bring the dough together with the palms of your hands and form it into a ball. It will look flaky but will hold together."

"Even if you think you are finished kneading, knead it for an extra 10 minutes; you cannot overknead this dough. It is important to work the dough long enough to pass the pull test; otherwise, when it rests, it will collapse." - Smitten Kitchen

Fresh Fettuccine

Homemade Fettuccine: unbleached all purpose flour, 6 egg yolks, 1 egg, olive oil, 2% milk. rolled at setting 3.

Fresh Spaghetti

Homemade Spaghetti: unbleached all purpose flour, 6 egg yolks, 1 egg, olive oil, 2% milk. rolled at setting 3 (this is more like a pasta between angel hair and spaghetti because it is so delicate!)

A Light But Decadent Tiramisu'

2012-05-24T16:36:00.000-07:00

om nom notes rating for tiramisu: 5 stars

While 54 Mint has a lovely dinner menu with fresh house made pastas, tasty specials of the day like bunny, and a decent italian wine list - the star of the meal was the Tiramisu'.

Recommended hands down with no questions asked by the bartender (apologies I forgot her name) whose eyes lit up as she spoke about this dessert selection, I had to try it even though I was desperately full. She said that it was light but rich at the same time, and probably unlike other tiramisu I've had. And it was. I gobbled up every fluffy bite.

Go there, sit at the bar, get some wine, some tiramisu - and it'll be a good night. (Tip: there are hooks under the bar, just don't forget your stuff after you're dizzy on wine and sugary goodness)

See the full dessert menu

Tiramisu - $7

Tiramisu': espresso-soaked lady fingers with chocolate, Marsala, and mascarpone

54 Mint - Vineria Ristorante

458 Yelp reviews as of 5/24/12

Neighborhood: SOMA

(415) 543-5100

http://www.54mint.com