The Hungry Cat

new digs!

2009-12-02T11:32:00.000-08:00

Hi everyone.

It's been awhile since I've checked in here at Hungry Cat. Things got a little crazy with work and life and there wasn't much time to devote to the blog. I've never forgotten it though, and despite an offer to buy the blog (something I regarded with great suspicion), I've always wanted to keep and come back to it in some way. I still get comments and visitors now and again, and I look on these early chronicles of my cooking efforts with a great deal of affection. I've learned so much since the days when I first started learning how to cook 3 years ago, and I've discovered so many wonderful and delicious things about our adopted home in Los Angeles.

A lot of my time these days has been taken over with my interest in crafting, and I can't seem to separate food and craft. Just last night I was sidetracked from a project I was working on and had to make Martha's walnut rum wafers from the December issue of MSL. I think creative peeps tend to be creative in many different aspects, and as such I've started a new blog that focuses on craft, food, and various other things that amuse and inspire me.

I thought I'd lure you with my recipe for LA's infamous illegal bacon-wrapped hot dogs, something I wrote over the summer for a website on handmade. If you've never tried one, you're in for a hugely indulgent treat.

I so appreciate all the lovely comments and feedback from readers over the years. Hope you'll pop over and visit me in my new roost!

butter croissants from Williams-Sonoma

2007-05-08T23:51:00.000-07:00

We got a box on our doorstep today from Williams-Sonoma marked "perishable". When my husband told me this over the phone, I said "Hey, maybe somebody sent us some croissants."

And---someone did! My wonderful friend Michel sent me 3 months of croissants for my birthday. Little did he know, but he had sent me yet another Oprah-sanctioned food gift that I had been wanting for ages. I'd heard about this years ago and had always wanted to try it or send it to someone else--but I can attest that receiving food as gifts is even better than giving food as gifts.

The first month of croissants is the plain butter croissant, a dozen to a box. You leave the croissants to rise at room temperature for at least nine hours before baking for 15 minutes in a 375 degree oven. Since the box sat on our doorstep for a few hours in today's 100 degree weather (albeit in a styrofoam cooler and a large ice pack, and shaded), it only took about half that amount of time to come to the right size. Good thing, because how could we possibly wait overnight to taste them?

And ohhhhh . . . .these croissants are everything I'd hoped they would be. Light and buttery, with a delicately crispy thin crackle when you bite into the flaky layers. Obviously not what a fat Frenchman is going to feed you at a sidewalk cafe in Paris, but pretty darned amazing, especially considering that they were shipped frozen. Having them hot from your own oven is a huge treat.

The box also comes with a little card describing the supposed origins of the croissant. Apparently in the 17th century, Viennese bakers working late in the night thwarted a band of marauding Turks, and as reward, were allowed to create a commemorative pasty. A COMMEMORATIVE PASTRY. Isn't that awesome? And in the shape of a crescent moon, which is of course, on the Turkish flag. So that's kind of like if the Allies had been "permitted" to create swastika-shaped bread to mark World War II isn't it? Hah!

I have to share my photo of the entire croissant as well. Since I hadn't realized at first they needed to rise, I'd set out a few croissants in much too close proximity, and had to pull them apart, which messed with the shape somewhat. This one kinda came out looking like a giant dungeness crab, which was kind of fun. Very generously sized, as you can see.

Anyway, I am SO thrilled with my present of quarter year of croissants! Michel is a genius. The only thing that would have made these better was if he had been here to eat them with me.

strawberry shortcake from Whole Foods

2007-04-29T23:17:00.000-07:00

Behold, my birthday cake from Whole Foods--a strawberry shortcake concoction with mascarpone.

Hugo was so detail-oriented, he bought new strawberries to replace the not-so-fresh ones on the cake before serving. He's a nice husband. :)

the little door restaurant

2007-04-29T20:24:00.000-07:00

Today was my birthday, and for dinner Hugo took me to The Little Door Restaurant. Tucked away in the "zoo" of Third Street, we were enchanted to find a romantic patio with rustic tables, Mediterranean decor, and genial service. As it got darker, the patio was lit with candles placed at different heights throughout the room, lighting the area with an intimate, seductive ambiance. The indoor area, which has a fireplace and piano bar, looked like it would be the perfect thing for a winter's day as well.

The bread basket boded well for the meal--chewy, crusty baguette served with a olive oil and olive mixture. Our dinner consisted of:

Mozzarella with balsalmic and grilled toast
Shrimp casserole with feta, fennel, oregano
Seared sea scallops with aged balsalmic sauce
Duo of Duck with honey, lemon, and thyme sauce

Our starters were wonderful--the mozzarella fresh, and the shrimp "casserole" warm and earthy. Hugo's sea scallops were fat and perfectly cooked, though the carrot "flan" was bland and unappetizing.

I was looking forward to my duck, but was somewhat disappointed in the entree--one of the two ways that was not mentioned on the menu was l'orange, which I'm not a huge fan of; this portion of duck was also overcooked, and the sauce heavy. The lemon, thyme, and honey duck was much better, if slightly salty; it also was not very appealing to the eye, although it tasted just fine. The rice and vegetables were pretty blah as well.

Hugo also couldn't resist the strawberry rhubarb tart at the end of the meal, however (despite birthday cake at home), which he prounounced "excellent."

All in all--though I would skip the duck next time, the service and ambiance were such that we still enjoyed ourselves thoroughly, and would definitely come back again. A wonderful evening in a most charming setting.

Check out www.thelittledoor.com.

asahi ramen

2007-04-29T15:33:00.000-07:00

One of my favorite comfort foods is a great big bowl of noodles from Asahi Ramen on Sawtelle. Simple and perhaps slightly overpriced at $8.95 a bowl, but it hits the spot every time.

Hugo likes the wonton while I'm a fan of the pork chasiu, which comes with generous lean slices of pork, bamboo shoots, sprouts, and a half a hardboiled egg. Parking is a bit hard (as with all the places on Sawtelle), and only cash is accepted--but well worth it on a day when you're craving the comfort that a warm tummy brings.

bamboo restaurant

2007-04-29T15:25:00.000-07:00

This was one of those perfect Southern California weekends--sunny, warm, breezy, and beautiful. In search of lunch and outdoor seating on Saturday, we settled on a Brazilian place called Bamboo Restaurant on Venice, which turned out to be a great find.

Hugo had their ahi tuna steak, covered in tomatillo sauce, and I had a delicious grilled chicken sandwich, served on garlic French bread and covered with mozzarella cheese, lettuce, onions and tomato. Both meals came with black beans, perfectly crispy and sweet plantains, and rice flecked with corn. We had a couple of decent, if unremarkable mojitos as well. Reasonably priced, non-trendy, and relaxed! Check out www.bamboorestaurant.net.

sweetcakes cupcakes delivery, denver

2007-04-28T16:11:00.000-07:00

I recently wanted to send a thank you to someone in Denver, and was trying to think of something appropriate. I came across a mention of Sweetcakes on the Cupcakes Take the Cake blog and decided to try it out. While there is no website yet, I found some photos of their cupcakes on Flickr. I generally don't like to send food I haven't tasted, but I decided to take the chance since I'm of the opinion that if it looks pretty, it generally has a pretty good shot of tasting good.

I e-mailed master baker Sarah Lippa, who was incredibly helpful and friendly, and created exactly the flavor and style of cupcake I wanted. She offers batches of 1 dozen cupcakes in traditional sizes, but also sweet little BittyCakes in batches of 2 dozen. Since these were going to an office (and I adore things that are fun-sized), we went with 2 dozen of Bittycakes in "the Sweetcake" flavor--a buttery vanilla bean cake topped with fluffy vanilla buttercream, speckled with bits of Madagascar vanilla bean. I requested robins egg blue frosting with some pretty little red flower candies I'd seen in a Flickr photo. With delivery, the cupcakes came to a very reasonable $26.

As you can see from the photo, the cupcakes were just darling! The recipient (and her boss) called to tell me they were the best cupcakes she had ever tasted, as well as the cutest. I'm so pleased that they made her happy. To top it all off, I discovered two days after delivery that Sarah hadn't even received her check yet when she delivered the cupcakes--she had done it on faith that the check was in the mail. How's THAT for terrific service?

Sweetcakes is highly recommended, and I believe an official website is in the works. In the meantime, however, if you're in need of a sweet treat in Denver, e-mail sarahsweetcakes@gmail.com for a menu of cupcake flavors.

zankou chicken

2007-04-16T00:40:00.000-07:00

Did we cook anything this weekend? Nope.

So today we had lunch at Zankou Chicken, at the location on Sepulveda. The chicken is juicy, moist, and tasty, and comes with a creamy garlic sauce to dip it in. Alongside the portion of 1/4 dark that I ordered were warm pita bread, with somewhat bland hummus (you get spoiled when you make your own and can just add tons and tons of garlic, thyme, and red pepper), and pickled vegetables.

We enjoyed our meal, but we're still in search of really great pollo a la brasa. We haven't tried very many places here yet, so--the hunt continues. Check out www.zankouchicken.com.

il cono gelateria

2007-04-16T00:30:00.000-07:00

We love Il Cono gelato, on Little Santa Monica in Beverly Hills. After our amazing sushi, we headed over to indulge in sinfully delicious frozen treats. The bright, cheerful shop is open until 10 pm or 11 pm everyday and features rich, creamy gelatos and sorbets made fresh onsite daily.

I had a combination of cappuccino and donatella, which is a hazelnut flavor, while Hugo had a chocolate brownie and strawberry combo. Delicious!

Not cheap, though--each cup is about $5, but totally, totally worth it. Check out www.ilconogelato.com.

omakase menu, hiko sushi

2007-04-13T21:31:00.000-07:00

We had the most amazing sushi on Friday night, and we may never eat sushi anywhere else ever again.

One of my colleagues had told me about Hiko Sushi on National. The chef goes to the fish market every morning and selects the best fish for the day's menu--no fresh fish on the weekends, so no weekend hours. No rolls, no donburi, no nonsense of any kind. Sounds marvellous, except that I'd also read posts online about how the chef is deadly serious about the experience--if you're not eating your sushi correctly, if you're screwing around with your meal--they have been known to take away your chopsticks and tell you that you're done. Crazy!

Suffice to say, our interest was sufficently piqued. How good could this sushi be, that you would be willing to sublimate any natural tendencies towards individualism? Could anyone really be so bold as to insist that his way is the only way sushi will be eaten, or you're out? Could this casual little cafe, with its unassuming front and melanine dishes, really have an experience that was that special?

I can only say that after this experience, I truly understand the meaning of the "chef's choice" option at sushi bars. The word omakase literally means to entrust in Japanese, and while the concept can seem foreign and somewhat intimidating (especially with the threat of dire consequences lingering overhead should you displease the owners), it will take only one taste to convince you that anything placed before you in this restaurant will tantalize your taste buds.

With a minimum order of 4 dishes per person, we ended up with:

baby tuna sashimi with sesame ponzu
yellowtail
toro and red snapper with lemon and sea salt
albacore with garlic and ginger ponzu
crab hand roll
shaved hamachi wonton
sea bass with pickled seaweed
sweet shrimp

As the server brings each dish, she tells you tactfully whether you should be dipping it in soy sauce or whether it should be enjoyed just as is. We had one heartstopping moment when Hugo accidentally dipped a non-soy-sanctioned piece into soy sauce out of habit, but he quickly popped the offending morsel into his mouth before anyone noticed. (I also was a bit more furtive about my photo-taking than usual, as I realized after the first dish how wonderful the experience was going to be and I really, really did not want to get thrown out. If you get reprimanded for using soy sauce who knows what would happen if they objected to photography in their restaurant!)

Anyway, we could not have enjoyed ourselves more. Everything put before us was an astonishing blend of flavors and textures. Every bit of fish was incredibly clean and fresh, with a luxurious, buttery texture unlike anything we'd ever tasted before. The sushi rice is served warm, which in many dishes made a wonderful contrast to the chilled fish. We even enjoyed the thin, papery hand roll--I'm not usually a big fan of those, as the seaweed tends to be thick, rubbery, and tough. Not so here--the seaweed was pliable and chewy, and made the most wonderful slight crackling noise as you ate the fresh cold crab and warm rice. My favorite had to be the red snapper with lemon and sea salt, however--the subtle, delicate flavors somehow intricately enhanced but did not overwhelm the pretty, translucent fish.

Dining here was an amazing experience. Be forewarned, no prices are mentioned, and for the two of us (including a beer and tea), the bill was about $140 with tip. But it was one of the best meals we'd ever had. Hiko also has weird hours--lunch is from 12:00 pm - 1:45 pm, and dinner from 5:00 pm - 9:00 pm, weekdays only.

There is something divinely freeing and exciting about handing over your whim and every random desire over to another person. Not something I'd do lightly, but after tasting the results, I convinced there is nothing I wouldn't eat that was laid before me here, in whatever manner I was instructed. In the hands of this master chef, every dish is presented exactly as it should be--and for the willing, adventurous guest, a feast of unparalleled flavors and sensations is the reward.

ham, mascarpone, and asparagus tart

2007-04-09T00:17:00.000-07:00

This Epicurious recipe for ham, mascarpone, and asparagus tart is being made on the East coast by my friend Michel for his Easter brunch as well. We haven't compared notes yet, but mine turned out pretty well.

I liked the flavors all together, but needed to pile much more of the toppings on top of the tart than I actually did--I was going for aesthetics, and in the end each piece needed to have more toppings put on them anyway. The spiciness of the arugula, the smokiness of the ham, the crunch of the asparagus, the creaminess of the cheese, and the tang of the lemons make for a great combination.

Next time I would make my own crust, however, since the store bought one was too thin to adequately complement all the mascarpone. Also, previous reviews on Epicurious mention that the tart tastes better second day, which I imagine is probably true, since the cheese will have firmed up quite a bit more. A nice addition to the brunch menu, however.

1 twelve inch pie crust
1 1/2 cups mascarpone cheese
2 tablespoons fresh tarragon, finely chopped
4 teaspoons horseradish
4 teaspoons coarse-grained mustard
salt and pepper to taste
1 pound asparagus, trimmed
3 cups arugula
6 ounces of smoked ham, thinly sliced and cut into strips
juice and zest of 1 lemon, divided in half

Preheat oven to 425°F. Place pie crust in bottom of a glass pie pan and press all around sides, crimping edges. Bake crust until golden brown, about 12 minutes. Cool completely.

For tart filling, mix in medium bowl the cheese, tarragon, horseradish, mustard, and first half of the lemon zest and juice. Add salt and pepper to taste.

Drop asparagus in large pan of salted boiling water. Cook 3 minutes; drain. Cool in bowl of ice water. Drain, then slice each spear as you wish--small pieces, or to fit the pie. Toss asparagus in medium bowl with arugula, ham, and remaining lemon juice and zest. Add a pinch of salt and pepper.

To assemble tart, spread filling evenly into cooled crust. Top with asparagus-ham-arugula mixture and allow to cool in refrigerator, covered, for serveral hours before serving. Might actually be best to make this the day before intending to serve, actually.

We had some of Hugo's leftover birthday cake as Easter dessert, which tastes even better on day 2. Firm, chocolatey and delicious, I think this is my new favorite sweet to make for special occasions!

roasted shrimp and tomatoes

2007-04-08T23:57:00.000-07:00

I love roasted shrimp, and the accompanying tomatoes and garlic in this dish are a great pairing.

1 package cherry or grape tomatoes, halved
4 garlic cloves, finely chopped
1/2 tablespoon crushed red pepper
olive oil
salt and pepper
1 pound fresh shrimp, peeled and deveined
juice and zest of 1 lemon
3 tablespoons flat leaf parsley, finely chopped

Preheat oven to 350 degrees.

Place tomatoes on a baking sheet, and sprinkle with garlic, chili pepper flakes, salt, and pepper. Drizzle with olive oil, and toss. Bake for 20 minutes.

Remove the tomatoes from the oven and add shrimp, lemon juice, and lemon zest. Return the sheet to the oven and bake for an additional 5 minutes or so, until shrimp turn pink. Sprinkle with parsley, and serve warm or at room temperature.

tarragon egg salad sandwiches, deviled eggs

2007-04-08T23:52:00.000-07:00

Today's Easter Brunch came after a long and fruitless morning at the Pasadena Flea Market. We trudged for what seemed like miles in search of numerous things for the apartment, but left with nothing more than a churro and a soft pretzel. Oh, well. Mimosas were quite successful in raising our spirits.

First item on the menu: tarragon shallot egg salad sandwiches from a Gourmet recipe. I love egg salad, and this is a light, lovely recipe that is perfect for teas and brunches.

8 large eggs, hard boiled and finely chopped
1/2 cup mayonnaise
3 tablespoons finely chopped shallots
1 1/2 tablespoons fresh tarragon, finely chopped
2 teaspoons white-wine vinegar
salt and pepper to taste
small squares of rye or pumpernickel bread

Stir together eggs and remaining salad ingredients in a bowl with a fork, adding salt and pepper to taste. Assemble sandwiches. Egg salad can be made 1 day ahead and chilled, covered.

Next up, sour cream, lemon, and herb deviled eggs, a light and fresh update to an old classic.

6 hard-boiled eggs
3 tablespoons sour cream
1 1/2 tablespoons mayonnaise
1 teaspoon Dijon mustard
zest from 1 lemon
2 teaspoons fresh lemon juice
1/2 teaspoon cayenne pepper
fresh thyme, finely chopped

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.

Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

happy easter, everyone!

2007-04-07T10:42:00.001-07:00

Courtesy of our friend Nikhil, a Peep diorama. Click on the image to enlarge if you can't see the writing.

Happy bunnies to all the foodies out there!

chocolate honeybee cake

2007-04-06T22:53:00.000-07:00

Hooray! It is Hugo's birthday, and today I baked him a cake.

I'm not good at cakes. The few times I've attempted it before, it's been a disaster. I could not resist this Nigella Lawson recipe for chocolate honeybee cake, however--just look at it! So adorable.

This cake was very easy to make, and turned out to be incredibly moist and rich. I'm a little perturbed that the middle was oozing chocolate, though--no mention is made of a molten lava effect, which I don't think is supposed to happen since it's served room temperature anyway. Should I have baked it longer? I'm constantly in fear of overbaking, however.

Oh, well. As you can see in the top photo, my poor middle bee sank slowly into the chocolate as all the other bees watched in bemusement.

4 ounces semisweet chocolate
1 1/3 cups light brown sugar
2 sticks soft butter, room temperature
1/2 cup honey
2 eggs, room temperature
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon cocoa
1 cup boiling water

1/4 cup water
1/2 cup honey
6 ounces semisweet chocolate, finely chopped
1/2 cup plus 2 tablespoons confectioners' sugar

1 ounce yellow marzipan
12 flaked almonds

Melt the chocolate from the cake part of the ingredients list in a double boiler. Set aside to cool slightly. Meanwhile, preheat the oven to 350 degrees Fahrenheit, and butter and line a 9-inch springform pan.

Beat together the sugar and soft butter until airy and creamy, and then add the honey. Add 1 of the eggs, beating it in with a tablespoon of the flour, and then the other egg with another tablespoon of flour. Fold in the melted chocolate, and then the rest of the flour and baking soda. Add the cocoa pushed through a tea strainer to ensure you have no lumps, and last of all, beat in the boiling water. Mix everything well to make a smooth batter and pour into the buttered pan.

Bake for 45 - 50 minutes (the Food Network site says for up to 1 and 1/2 hours, which seems crazy! It's correct in Nigella's book FEAST). Remove the cake, and let it cool completely in the tin on a rack.

To make the glaze, bring the water and honey to a boil in a saucepan, then turn off the heat and add the finely chopped chocolate, swirling it around to melt in the hot liquid. Leave it for a few minutes, then whisk together. Add the sugar through a sieve and whisk again until smooth. Line your cake plate with parchment paper to catch the drippings, and pour the sticky honey glaze evenly over the cake. Pull away the parchment when glaze has set a bit.

Divide the marzipan into 6 even pieces and shape them into fat, sausage-like bees' bodies, slightly tapered at the ends. (I didn't have yellow marzipan, so I used regular and just painted the bodies yellow with food coloring and put them in the freezer to quick-dry.) Using a wooden skewer, paint stripes with the sticky honey glaze left in the pan from icing the cake. About 3 stripes look best, and then very carefully attach the flaked almonds at an angle to make the bees' wings, 2 on each one. They might snap as you dig them into the marzipan bodies, so have some spare.

I'd definitely try this cake again, perhaps cautiously adding some additional baking time. Tastes just marvellous, though!

red pearl kitchen

2007-04-06T22:26:00.000-07:00

I'm flummoxed by the dearth of decent Chinese food in LA. How many Asians live here? Eh?

We'd been looking forward to trying Red Pearl Kitchen on Melrose and Citrus since it was recommended to us a few months ago. Hugo decided he wanted Chinese for his birthday, so off we went with great anticipation.

The place is has pretty cool decor--dramatic lighting, oversized doors, and fun, kitschy chinoiserie with a comfortable, loungy atmosphere. High marks for friendliness, knowledgeability, service, and speed. But the thing that was just okay? The food.

We started off with two recommended appetizers: the banana duck lettuce wraps, which were decent but much too strongly flavored, and with the strange texture of a pulled meat sandwich, followed by the simple, but very good salt and pepper shrimp. Hugo then had the General Tso's Crispy Tofu which tasted fine but was drowning in sauce and vegetables, and therefore no longer crispy. My black noodle and drunken beef tasted good at first bite, but upon further eating you discovered that the wide, flat noodles seemed thin and undercooked, almost papery. The beef and vegetables were good in this dish, but again--just they were just overpowered by the sauce, which, though I could be wrong, seemed to have smoke flavoring added to it versus being wok-fired.

So--I have mixed feelings about this place. I'd be willing to give the food another chance, but I don't hold much hope for much change, as we tried a lot of different things. But the service was really quite excellent, and the place has a fun vibe, so I'd come back to hang out, have drinks, I think. But that's probably all.

sprinkles delivery

2007-04-05T18:54:00.000-07:00

I've eaten, and ordered, a lot of Sprinkles cupcakes in my year here in LA. While nowhere near as good as Cake Love in Washington, DC, they do a good job in holding their own in taste and presentation. The location on Beverly Hills is so cute, too--matchbox-sized, with chocolate brown and pink colors. (You have to applaud the cozy cupcake culture of LA--where else can you find such a sprawling assortment of tiny sweet boutiques to choose from?)

Anyway, I like Sprinkles. I eat at Sprinkles. I order from Sprinkles all the time for pick-up.

My latest experience in having Sprinkles delivered, however, left a pretty sour taste in my mouth. It is my husband's birthday tomorrow, and since he's working offsite and I wanted to surprise him, I decided to send him some Sprinkles at work a day early. Kind of like sending cupcakes to your kid's third grade class, but classier and with way less effort.

I ordered online, choosing an assortment of chocolate-banana, carrot cake, and red velvet. I entered in all the delivery info, winced but paid the $30 delivery fee, and then put in a note asking them to please use their cute little pink and green bunny decorations instead of their customary dots. It all seemed to go just fine, until I got a phone call from the bakery the next day confirming my order, but telling me they were unable to use the Easter decorations. Sorry, actually, they could use the holiday decorations, but only if I were only ordering all of one kind of cupcake. All. Of. One. Kind.

Honestly--when you're paying $70 for what, maybe 5 bucks of raw material, is it too much to ask that you put some freakin' rabbits on the cupcakes? You can never eat their decorations anyway, they're too hard. I know it's an assembly line, I know the decorations help them code, whatever. I don't care. I say it's worth the goodwill to take the extra minute to look at the order and please a customer, especially when you're in the business of cultivating serious repeat clientele.

Anyway--it seems my husband and his coworkers enjoyed the treat on a somewhat gloomy day, so I'm glad about that. But you'd better believe I'm going to need some time to lick my wounds before I'm ordering from Sprinkles again. They're not the only cupcake kings in town.

animal style fries, in-n-out

2007-04-01T15:28:00.000-07:00

We ordered our fries "animal style" for the first time at In-N-Out today. Heart attack on a plate? Yes. Amazingly good? Yesssss!

Smothered in cheese, diced caramelized onions, and secret sauce, these are a great substitute when you aren't anywhere near Ben's Chili Bowl in Washington, DC. The fries are kind of weighed down by all the toppings, though, so it kind of makes you wish for a thicker-cut potato . . . .

pinkberry alert: century city!

2007-03-31T10:14:00.000-07:00

Yes my friends, it's true--Pinkberry is coming to Westfield Century City!

There's a fun sign in the store front with quotes from different articles on the store, the most important of which is "The place that launched 1,000 parking tickets." They've done a clever little footnote underneath near the "Opening Soon" notice saying "Parking courtesy of Westfield Shoppingtown."

Visit the pinkberry site if you haven't in awhile, by the way--they've written a crazy little rap song that is totally commercial-ready. Whoever's doing their marketing campaign is very clever--it's all aesthetically clean and pleasing, and feeds the obsessive Pinkberry lover sensibility. Check out www.pinkberry.com.

chocolate dinosaur egg

2007-03-31T10:01:00.000-07:00

It was my friend Laraine's birthday recently--the big 3-0!

So in the spirit of keeping the kid inside alive and thriving, I sent her a chocolate dinosaur egg from Dinosaur Farm. This foil-wrapped milk chocolate egg comes filled with tiny little dark and milk chocolate dinosaurs, and is adorably packaged. I've given this gift before to my husband, although it was from a different company from quite a few years ago.

I think Laraine enjoyed it--I got a voice mail saying she ate the egg and the dinosaurs over the weekend, and was staring at the phone with her pants unbuttoned thinking of Hugo and me.

Check out www.dinosaurfarm.com.

artichokes with lemon-garlic butter

2007-03-29T23:32:00.000-07:00

I've never made steamed artichokes before, but will be doing it plenty from now on! Especially since I found giant artichokes for 50 cents apiece at the huge Asian supermarket in Orange County. (Take that, Trader Joe's!)

This Epicurious recipe for artichokes with lemon-garlic butter is just wonderful--simple, but satisfying. I didn't realize it was going to take so long to steam the 'chokes, but the end result was worth it.

4 fresh artichokes
1/4 cup olive oil
6 large garlic cloves, minced
4 teaspoons fresh thyme, minced
1/2 cup fresh lemon juice
1/2 cup (1 stick) butter

Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Cut stems and top 1 1/2 inches from artichokes. Cut away first outside row of artichoke leaves. Using scissors, cut off pointed tips of leaves. Arrange artichokes on rack. Bring water to boil over high heat. Cover pot; steam artichokes until knife pierces base easily, adding more water if necessary, about 45 minutes.

Meanwhile, heat oil in heavy medium saucepan over medium heat. Add garlic and thyme; cook 1 minute. Add lemon juice and butter; whisk until butter melts. Liberally season with salt and pepper. Serve artichokes warm with seasoned butter.

smothered pork chops

2007-03-29T23:25:00.000-07:00

So tonight I attempted a Southern meal of smothered pork chops and biscuits. I used Tyler Florence's recipe, which calls for coating the chops in a flour mixture, frying them briefly, removing them from the pan, making gravy from the pan drippings and buttermilk, and then cooking the chops off after immersing them in the sauce.

The chops turned out okay, but I'm not crazy about the texture. It would be better, I think, to fully cook them initially, and then just coat them with the pretty good gravy. The current method makes the chops too moist and causes a slightly weird texture when the gravy mixes with the flour coating the pork chops. Either way, though we ate them, I'm not sure I'd repeat this recipe again.

garrett's popcorn

2007-03-28T21:14:00.000-07:00

How good can popcorn be? You don't know until you've tasted Garrett's Popcorn.

Michel sent a sweet treat in thanks for his visit with us (such a good houseguest!), a delivery from Garrett's Popcorn Shops. Now I'd heard about this years ago from Oprah's Favorite Things--before it got all hysterical and criminally unimaginative--but I never had much interest, especially since I'm not the world's biggest fan of packaged or caramel popcorn.

But the bucket of Caramel Crisp that Michel sent was A-MAZING. Crispy, buttery popcorn coated in the thinnest sweet layer of caramel--incredibly good, and incredibly addictive. I can understand why there are purported lines around the store in Chicago. Hugo and I have reached for this so much, we've half-jokingly considered putting the canister on top of our giant teak cabinet so that we have to work to get to it. Can't wait to try their cheesy flavor!

Check out www.garrettpopcorn.com.

one hour shrimp paella

2007-03-27T22:38:00.000-07:00

I've only made paella once, with my dear friend Wilson in DC. I keep asking her for the recipe and she keeps telling me she will send it, but in the five or six years since it hasn't happened, so I should probably just take the hint. Found this recipe recently, however, and adapted it from the April 2007 issue of Bon Appétit.

The smokiness of the ham is delicious, and saffron infuses the ingredients with wonderfully subtle flavor.

1 tablespoon olive oil
8 oz smoked ham (about 1 3/4 cups), cubed
2 cups chopped white onions
1 cup chopped red or orange bell pepper
1/2 teaspoon saffron threads, crumbled
1/2 teaspoon hot paprika
3 cups chicken broth
1 1/2 cups rice
1 pound fresh shrimp, peeled and deveined
1/3 cup jalapeno-stuffed green olives, slivered*
*I halved them per instructions--it's too much! Slivering will be better.

Heat oil in heavy large skillet over medium-high heat. Add smoked ham, onions, and bell pepper, and sauté until golden brown, about 8 minutes. Stir in saffron and paprika, then 3 cups broth and rice. Bring to boil. Sprinkle with salt and pepper.

Reduce heat to low, cover, and simmer until rice is almost tender, about 15 minutes. Season shrimp with salt, pepper, and paprika. Nestle shrimp into rice, top with olives, and drizzle more broth (if necessary) to moisten. Cover and cook until shrimp are just opaque in center, about 6 minutes. Serve immediately, and enjoy! Makes about 4 servings.

fresh tofu, watercress salad

2007-03-26T22:32:00.000-07:00

I hate Western style tofu--dry, rigid, and rubbery messes. If Whole Foods can find 800 varieties of olives to sell, can't they outsource some fresh tofu from Asian markets? I have to drive to Orange County to get anything decent.

Anyway, continuing on the Asian theme, tonight we had a simple dinner of fried fresh tofu with rice, accompanied by a watercress and brie salad dressed with olive oil and lemon juice. I love airy, crispy, bubbly tofu squares with tuong cu da sauce (fermented soy bean paste) mixed with sugar.

shrimp and shitake shumai

2007-03-25T22:38:00.000-07:00

I love dumplings. I could eat dumplings every day. I would dearly love to write a little poem to dumplings to express my appreciation for them, but I could never come up with something worthy of their all-encompassing goodness.

Last week when my friend Michel was in town, he mentioned he has made steamed dumplings AND made his own wrappers. Sheesh! I'm much too lazy for that, my friends. Making wrappers is just one more step and a lot more time between the making of the dumplings and the eating of the dumplings, which is primarily what I am interested in. But we did make shrimp and shitake shumai tonight, using good old store-bought wrappers. Call me Sandra Lee, I dare you.

1 lb fresh shrimp, peeled, deveined, cut into thirds
3/4 lbs ground pork or chicken
1 cup shitake mushrooms, cleaned and minced or slivered
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sherry
2 tablespoons soy sauce
2 tablespoons sesame oil
1 package won ton or shumai skins (I prefer won tons, as they are thinner.)

In a medium bowl, mix all ingredients well with a rubber spatula. Set aside. In one small shallow bowl, put a few tablespoons of sesame oil. In another, a few tablespoons of water.

For each shumai, take one skin, wet edges with water using your fingers dipped in the bowl. Using a spoon, place a small amount of the filling into the center of the skin, about the size of quarter mounded--be careful not to overfill, as we did several times tonight. Gather the four corners of the wrapper together, twisting gently and pinching together. Dip the dumpling into the bowl of sesame oil, brushing off excess, and place in the bottom of a bamboo steamer. Repeat the process for all dumplings, making sure to keep a bit of distance between each dumpling.

Once all dumplings are made, bring a pot of water to boil (about an inch of water), over which your steamers will sit. Steam for 12 minutes and then remove from heat.

In the meantime, make your sesame dipping sauce by combining 4 parts soy sauce to 1 part sesame oil and a little chili if desired. When dumplings have finished cooking, serve immediately with sauce.

Quite a day of Asian foods today . . . .

bánh khọt, brodard restaurant

2007-03-25T22:20:00.000-07:00

I've never had this dish before, but when I saw the description on the menu at Brodard (see October 14 2006 posting) I couldn't resist. These bánh khọt, or luna rice cakes, are shrimp, mung beans, and scallions sitting on a crispy rice cake. Wrapped in fresh greens and dipped in nuoc mam, they are delicious! Essentially, they are kind of like mini bánh xèo, but without the coconut milk.

I also ordered mien xao cua, which is a dish my mother makes that I love. The restaurant's version included vermicelli rice noodles, egg, crab, scallions, and onions, and was pretty decent, though severely lacking in quality and quantity of crab. My mother's dish was simply lump crabmeat, garlic, and noodles, which I think I prefer to this more complicated affair--the flavor of the crab and noodles come out much better.

(flank) beef and (roasted) broccoli

2007-03-22T20:29:00.001-07:00

I've been doing lots of fish and beef lately--so lazy! It's either that or takeout, haven't the time or patience to search out more interesting stuff.

Tonight's dinner was sliced Asian flank steak with rice, adapted from a recent Bon Appétit recipe. The basic flavors are good, but I'd let the marinade soak in longer, maybe even overnight, versus cooking a sauce.

1/2 cup dry sherry
1/3 cup soy sauce
2 tablespoons ketchup
4 garlic cloves, minced
1 1/2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 1/2 lbs flank steak
olive oil

Whisk ingredients together in a shallow baking dish or bowl. Add steak and turn to coat. Let marinate at room temperature 1 1/2 - 2 hours, turning occasionally.

Preheat olive oil just enough to just coat a grill pan. Lift steak from marinade and grill each side, about 4 minutes each side for medium-rare. Transfer steak to platter, and let rest for 5 minutes. While waiting for steaks, transfer marinade into a small saucepan and boil for 3 minutes. Cut steak crosswise and serve with cooked marinade as sauce.

With this, we had roasted broccolini.

1 bunches (about 8 ounces) broccolini
1/2 tablespoon olive oil
kosher salt to taste
1/2 tablespoon balsamic vinegar

Preheat the oven to 450°F.

Trim the stem ends of the broccolini and spread the spears on a baking sheet. Brush them with olive oil (especially the flowering part) and sprinkle with salt.

Roast the broccolini on the top rack of the oven until the stems become tender when pierced with a knife, about 10 minutes. Toss the broccolini with the balsamic vinegar and serve.

dinner impossible

2007-03-21T23:53:00.000-07:00

I recently had a to-die-for experience when I watched a Food Network show being filmed. Yes, me--me! She who blogs! She who will eat anything in sight! She who learned to cook from watching Food Network!

The episode I saw filmed and, ahem, was actively involved in helping to make happen was Dinner Impossible: Premiere Impossible, in which Chef Robert Irvine was tasked to create food for the afterparty for the film AMAZING GRACE at the Santa Barbara Film Festival. The show aired tonight and repeats again this Sunday night/Monday morning, so be sure to check it out if you haven't already.

I've been around lots of majorly famous people, but I have to say that seeing this show filmed has got to be one of the most exciting things I've ever experienced. It was great to see how the whole thing comes together, and I have a lot of respect for the incredible amount of planning, hard work, and clever editing that goes into it.

Best thing out of this whole experience? I have Marc Summer's phone number and e-mail. (He of Unwrapped and former Double Dare fame.) I'm stalking you, baby!

lemon sole

2007-03-21T23:41:00.000-07:00

Fast fish dinner: buttery lemon sole, which we enjoyed with handy old wilted spinach and mini potato pancakes from a box mix.

1/2 cup butter
1 lemon, juiced and zested
1 teaspoon salt, plus extra for seasoning fish
1 teaspoon ground black pepper, plus extra for seasoning fish
1/2 teaspoon dried parsley
6 cloves garlic, minced
4 fillets dover sole

Preheat oven to 375 degrees.

Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.

Arrange sole fillets in a single layer on a medium baking sheet. Sprinkled very lightly with a small pinch of salt and pepper on one side (remember, there's plenty of both in the sauce!) Cover with the butter mixture, and sprinkle with lemon zest. Cover with foil. Bake 15 minutes in the preheated oven, then uncover the foil and bake for an additional 15 minutes.

The fish is flakey, buttery, and delicious with bright bursts of flavor from the lemon.

secret menu, jamba juice

2007-03-21T23:28:00.000-07:00

I introduced Michel to the secret menu at Jamba Juice. Unlike the not-so-secret menu at In-N-Out (how secret is it if it's on their corporate website?), Jamba Juice doesn't advertise their off-menu items. I stumbled on the info about these underground smoothies as I was googling random things.

I've tried the White Gummi Bear, which tastes great but is a little too sweet. On my second try I hit on the Pink Star, however, which tastes just like a heavenly pink Starburst, and it's become my new favorite. It's called Pink Star so they don't get sued, of course! My regular menu favorite is the Orange Dream Machine, which is what Michel had.

Here's the recipe for the Pink Star, if you find a Jamba Juice employee who doesn't know how to make it:
6 oz lemonade
6 oz soymilk
1 raspberry sherbet
1 frozen yogurt
1 sorbet
2 strawberries

Apparently you take your chances when ordering this stuff, as it's not required for their employees to know them--but it's kind of a proud tradition, and I haven't run into any employees that didn't know what I was talking about yet. Although I did have one try to pawn off a regular strawberry smoothie as a Pink Star once. A fistfight almost ensued.

There are a bunch of other flavors, too--I'm interested in trying the Sourpatch Kid, Now and Later, Skittles, and Strawberry Shortcake--clearly my taste in smoothies is like that of an 8 year old's! I think I will be skipping the Chocolate Gummi Bear and Peanut Butter and Jelly flavors, though.

roscoe's chicken and waffles

2007-03-21T23:23:00.000-07:00

I thought the idea of these two things together was one of the most excessively fattening and unappealing things I'd ever heard of until I actually tried it. Our friend Michel was in town last weekend, so we took him to an LA institution--Roscoe's Chicken and Waffles.

While the chicken was a bit dry this time around, the combination of crispy chicken and the warm syrupy goodness of soft, slightly cinnamon-y waffles is an out of this world combination. Yes, you can almost feel your arteries hardening--but boy is it good!

cabo!

2007-03-21T22:12:00.000-07:00

Hugo and I went to Cabo two weekends ago for 4 days. You know what? There is no good cheap Mexican food in Cabo. It's a big sandy tourist trap filled with dusty little kids who harrass you with goods for sale and fresh but inferior food that is marked way way up. So we ended up eating mostly non-Mexican food, as you'll see below.

Breakfast was mostly around our hotel, which was the not-recommended Tesoro Resort (unless you're a frat boy looking to hook up with drunken girls.) Had a great ham and mozzarella croissant (baked fresh onsite) at Captain Tony's, as well as an avocado and mushroom omelette at Soloman's Landing Bar and Grill.

We didn't end up eating lunch too often, as we were mostly lazing around at the beach or at the hotel pool. One afternoon I had a wicked craving for beer and hot wings though, so we got a bucket of Coronas and hung out on the deck of Wamongo for a couple of hours. The bucket o' beer was the only bargain we experienced the whole trip--5 Coronas and chips and salsa for $10.

Later that night we headed over to Senor Sweets, where I had a pretty good stacked shrimp salad and a pistachio and peach dessert pizza.

Our best dinner was the one we had our last night at Crab and Shrimp of Cabo Restaurant. Not a terribly original name, but really terrific food. Grilled shrimp and perfectly cooked lobster, flakey mahi mahi, a slightly heavy octopi pasta alfredo, great fishsticks made from premium whitefish, and lots more. We ate ourselves silly.

We also had faux sopapillas at Justo Al Gusto, made with a couple stacks of fried tortillas and artificially flavored strawberry ice cream. Still very good despite the processed ingredients.

All in all we had a good time in Cabo, but we're not in a huge rush to go back. We're interested in visiting other less touristy parts of Mexico to see how that goes, however, and in the meantime--there's a lot better, more authentic, and cheap Mexican food in Los Angeles.

panko crusted salmon

2007-03-05T23:34:00.000-08:00

Tried a recipe tonight from the wonderful Simply Recipes site for panko crusted salmon--just delicious! Surprisingly strong flavor, with excellent texture from the crunchy panko. With this, we had a simple spinach salad and polenta. Check out Elise's fabulous recipe here: http://www.elise.com/recipes/archives/000983pankocrusted_salmon.php.

Her photos (and recipes)--so much better than mine! But I live to learn. And covet.

chocolate cupcakes with peanut butter frosting

2007-03-05T23:25:00.000-08:00

Remember those old Reese's Peanut Butter cup commercials where some nut would dunk a bar of chocolate into a jar of peanut butter?

Ina's recipe for chocolate cupcakes with peanut butter frosting is like that, only ten times better. Ohhh, the frosting alone is sinfully delicious.

I have to confess, though--I neglected to buy the sour cream that this recipe called for, didn't realize it until I was halfway through mixing the batter, and since I proceeded anyway, the cupcakes are a little on the dry side. Plus, I burned the bottoms slightly, even though I left it in for just the minimum amount of time. But the frosting--the amazingly sweet and salty frosting ensures that I will be making this again, with sour cream, and yanking them out before my crappy oven burns 'em.

1 1/2 sticks butter,
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen's Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans. Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely. Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Kathleen's Peanut Butter Icing:
1 cup powdered sugar
1 cup creamy peanut butter
5 tablespoons butter, at room temperature
3/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Enjoy, and bat away your neighbors!

spaghetti with clams

2007-03-04T22:27:00.000-08:00

I love pasta, but generally dislike heavy sauces, so this recipe for spaghetti with clams is perfect. Based on a recipe by Giada de Laurentiis, the flavors are subtle and pleasing. The clams were sweet and chewy, though I'd do around 3 pounds next time for a pound of spaghetti--2 pounds is a little skimpy in my view.

1 pound spaghetti
1/4 cup olive oil
4 shallots, rough chopped
6 cloves garlic, minced
1 cup chopped sun-dried tomatoes
1 1/2 cup white wine (I used sauvignon blanc)
1 pound shrimp, peeled and deveined
2 pounds littleneck clams, washed
1 teaspoon kosher salt
1 teaspoon black pepper
2 cups arugula or spinach

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.

Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the spinach or arugula. Stir gently and place on a serving platter. Serve immediately.

steak and boursin sandwiches

2007-03-03T08:53:00.000-08:00

I'm scared of our broiler--our stove/oven is so crappy, and when you open the drawer thingy you can see the flames shooting up and practically licking anything you put on the broiler grate. Nevertheless, it was braved for a quick dinner of steak and Boursin sandwiches, from an Epicurious recipe. Quite a Sandra Lee moment today!

1 (1-lb) piece flank steak
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (24-inch-long) baguette
1 package Boursin cheese spread (herb or pepper)
2 tablespoons olive oil
2 hearts of romaine, halved lengthwise
2 sprigs thyme

Preheat broiler.

Pat steak dry and sprinkle all over with salt and pepper. Put on rack of a broiler pan and broil 2 to 3 inches from heat, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes.

While steak broils, cut baguette into 4 sections, then halve each horizontally. Spread Boursin over bottom halves of bread. Sprinkle thyme leaves on Boursin.

While steak stands, heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté romaine in 2 batches, turning over once, until browned in spots and slightly wilted, about 2 minutes per batch. Add remaining tablespoon oil to skillet between batches. Transfer as sautéed to cutting board with meat. Cut off and discard core end of romaine, then lay romaine on top of Boursin.

Cut steak across the grain into thin slices and divide among sandwiches.

halibut in chard leaves with lemon-thyme butter

2007-03-01T21:46:00.000-08:00

My husband has the flu, so I've been making an effort to cook this week. I'd gotten the rest of the ingredients during our grocery run earlier this week, but stopped off at the grocery store after work for some fresh halibut--pricey, but delicious, for our dinner of halibut in chard leaves with lemon-thyme butter. From an Epicurious/Bon Appetit recipe, although I didn't do the weird rolling method they suggested.

1 stick butter, room temperature
1.5 tablespoon fresh lemon juice
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh chives
zest of 1 lemon

4 very large Swiss chard leaves, halved lengthwise, center stems cut out
4 1-inch-thick halibut fillets (each 6 to 8 ounces)
4 lemon slices

Preheat oven to 450°F. Blend butter, fresh lemon juice, chopped fresh thyme, chopped fresh chives, and grated lemon peel in small bowl; season butter to taste with salt and pepper.

Place four 12-inch squares of foil on work surface. Overlap center edge of 2 chard halves on each square. Sprinkle fillets on each side with salt and pepper, then spread with some lemon-thyme butter. Top each with lemon slice. Place 1 fillet crosswise on widest part of chard. Enclose each wrapped fillet in foil. Arrange packets on rimmed baking sheet. Bake until fish is just opaque in center, about 15 minutes. Transfer packets to plates, open foil, and serve.

Along with this, we had sherried shitake mushrooms. Easy and quite tasty!

olvera street

2007-02-25T23:05:00.000-08:00

Today we went to historic Olvera Street in downtown Los Angeles. After grabbing a quick beef taquito smothered in salsa verde at one of the stands, we walked around the little neighborhood enjoying the sights. There weren't as many stand-types of places as I was expecting, so lunch turned out to be a little pricier than we'd thought but still not bad.

We ate at El Paseo Inn, a sit-down restaurant with a great brick patio located in what used to be a winery. I sampled an excellent combination plate of a cheese enchilada, steak fajitas, and chili rellanos, along with terrific rice and beans. Hugo had the beef flautas, which were crispy and delicious, and I also tried a horchata for the first time, which was sweet and cool and the perfect balance to a Mexican meal. During our meal a trio of mariachi singers strolled tableside, which seemed terribly cliche except that it was so charming.

We were stuffed after lunch, but I couldn't resist buying a ball of milk pecan candy to go, made and sold fresh at one of the many candy stands. Olvera Street is definitely worth a trip back sometime.

Rose Garden Tea Room, Huntington Botanical Gardens

2007-02-18T22:30:00.000-08:00

We had my mother back for an additional unexepected day today. She's a lover of all things green and growing, so we decided to explore the Huntington Botanical Gardens, Library, and Art Gallery. Situated on over 100 acres in San Marino, this place is an amazing hideaway that boasts several different sections on its grounds: a desert garden, a jungle, a Zen Japanese garden, lily ponds, and many others. We were pretty impressed by the naturalistic and lush landscaping, a well as the distrinctly different feel in each garden. Although some of the garden was not in bloom--no roses, in particular--there was still enough there to make for a beautiful retreat. We spent hours walking around.

We also toured the Huntington's private art collection, which boasts a number of Gainsboroughs and some surprisingly good British and American paintings and some great antiquities. The Library also had a remarkable abundance of first editions, letters, and manuscripts from the likes of Shakespeare, Donne, Locke, Thomas Paine, Lincoln, Chaucer, Thoreau, Benjamin Franklin, a Gutenberg bible, an early Audubon, and many, many others. All in all quite amazing for a private collection.

While we were there, we stopped in the lovely Rose Garden Tea Room, where we enjoyed a simple but satisfying repast of finger sandwiches, including carrot-ginger, tarragon chicken on walnut bread, smoked salmon and caviar, and parma ham and asparagus. There were also an assortment of delicious salads, cheese and crackers, and lovely fresh fruits and tarts, brownies, and chocolate mousse cups. We were served sweet little mini scones of ginger and raisin, along with pots of strawberry kiwi tea and black mandarin tea. Served buffet style and overlooking a pretty herb garden, the service was warm and friendly and our meal unhurried, despite the many parties coming and going.

Reservations are needed (I, um, finagled ours through somewhat underhanded methods), and though not at all fancy, the experience was a relaxing little respite from our five hours on the Huntington grounds. My quibbles with the food were minor, as the overall experience was so pleasant. I'm also a fan of supporting an institution that is so well-run.

Be sure to visit the little gift shop before leaving, and check out www.hungtington.org for more information.

king of beef jerky, little saigon

2007-02-18T22:05:00.000-08:00

I love all kinds of beef jerky. On our drive/move across the country, we made a point to stop at every two-bit stand and local convenience market to sample every new kind of beef jerky we could find. You've never had really good beef jerky, however, until you've had Vietnamese beef jerky. It's more more flavorful and has much better texture than any other kind I've ever had.

Our favorite place to get jerky is at Vua Kho Bo, or King of Beef Jerky in the T & K Supermarket Plaza in Little Saigon. Here you'll find giant plastic containers filled with fresh jerky of all different varieties--including those flavored with lemongrass, curry, five-spice, sweetened with fruit juices, and every level of spicy imaginable. You can also buy great snacks like dried jackfruit, dried mango, sesame candies, pickled plums, chewy dried cuttlefish, and other fun snacks sold by the pound. You can pretty much sample anything you like, and your purchase usually comes with a friendly offer of a bottle of water. My favorite jerky is pretty basic--dark, meaty and bark-like, and studded with chili.

Visit King of Beef Jerky's many locations in Westiminster, including at 9191 Bolsa Avenue.

santa barbara restaurants

2007-02-12T23:05:00.000-08:00

I recently spent five days in Santa Barbara on business. While I was holed up in the hotel for a good part of the time fighting a sinus infection, I did manage to partake of a few places I had heard about. Sorry for the lack of photos!

I had lunch at Olio et Limone on State Street one afternoon. Service was exceptionally attentive--no prejudices against singles here--and the food was quite good, if unspectacular. My asparagus soup was a pureed affair that was warm and pleasant, but rather boring. The house olive oil, which the restaurant sells, and olives were also on the bland side. My entree of zucchini parpardelle was rich with butter, parmesan, and fresh pasta, however. Olio et Limone was a nice enough place, but the menu was small and the experience was not something I'd actively seek out again.

My husband had read about The Habit Burger Grill on State Street, which purports to have burgers rivalling In-N-Out. I ordered a hamburger with carmelized onions and french fries and added cheese and bacon to it. It was a good burger--on the lean side, with a toasty bun--but hardly anything I'd be craving in the middle of the night. Whoever said they are just as good as In-N-Out must've been dreaming.

During my time in SB, I also had to plan two dinners for 12 - 16 people. Having never been to a fine dining place there, I relied on my friend Liliane (a former sous chef from SB) to give me some suggestions. I spent some time researching, and narrowed it down to Bouchon on Victoria Street. I was a little worried at first, since their website is completely backwards and hokey looking. But all the reviews I read were overwhelmingly positive, and the managers were helpful and friendly when I spoke to them. I ended up booking both dinners there, and I didn't regret it.

Since we had larger parties, the restaurant gave us a fixed choice of several things. During my two dinners, I tried escargots on puff pastry, which were incredibly buttery and delicious; cornish game hen, which was moist and juicy, if a tad oversalted; ahi tuna with wasabi sauce, which was bitey and melted in your mouth; some sort of duck which was tender and perfectly cooked; a creme brulee which had too thick a sugar top on the first dinner, but was exactly as thin and crackly as it should be on the second dinner; and an apple tatin with cinnamon ice cream, which was fairly good.

Service was attentive but unobtrusive, and both red and white wines were excellent. We had a number of fairly big-deal things going on in Santa Barbara, but over and over I heard from our guests how great the two dinners were. Would highly recommend Bouchon if you're ever headed that way.

electric lotus

2007-02-12T22:51:00.000-08:00

We ate at Electric Lotus in Los Feliz recently. We haven't had too much Indian food since we moved here, so we were eager to check it out. It's a cute little place on Franklin with hardly any people in it during lunch time.

We started off with veggie samosas of course--spicy, piping hot, and deliciously heartening. I adore anything that has potatoes in it, and as such, we also had the aloo paratha, which is essentially naan stuffed with potatoes, peas, and spices. I could eat these everyday.

Our main entrees were a little less appealing, however; somehow we both ordered chicken, and neither one was anything special. Hugo had the tandoori chicken, which was decent but unremarkable, as was my chicken makhni. A lot of sameness of flavor, and for what is was, slightly overpriced. But, we're willing to give this place another shot sometime.

chocolate cream puffs, beard papa's

2007-02-12T00:47:00.000-08:00

My mother was in town this weekend, and it was the first time I'd seen her in almost a year. We had a great two days together, during which I was determined that she see as much of Los Angeles as possible--including, of course, all the great food that is here.

She is the kindest, most gentle person I know--but she can be very timid about a lot of things, including trying new food. I was pleased that while she was here--her first time in LA proper!--she had Italian, Japanese, some fish, and Korean. This morning my husband and I took her to Sawtelle, and had noodles at Asahi Ramen. She went a little nuts in Giant Robot afterwards, buying up stuffed animals of all kinds for my nieces and nephews back in DC (okay, and an adorable stuffed elephant for me.)

After wandering through grocery stores and a few of the fun little shops, we had a chocolate cream puff at Beard Papa's, which is apparently a chain that was started in New York and also has a location at Hollywood and Highland. The charm of this place is that you order your oversized cream puff at the counter, and they fill it and dust it with powder to order. You can always get vanilla or chocolate, and depending on the day, a third choice of green tea, strawberry, caramel, or coffee is also available. It's pretty fun to see the girls in tall white hats filling fresh shells from giant custard machines.

As far as cream puffs go, the filling is pretty good--not too sweet, sort of like extra rich sweet whipped cream. The shell is really quite excellent though--a little crispier and chewier than most cream puffs. I enjoyed eating it, although I have to say that the cream puffs I've gotten in Little Saigon are better overall (and they are 3 for a dollar there!). Still, you can't beat this sweet treat for $1.50 - $1.85 right in the city.

Check out the fun animated story behind Beard Papa here: www.muginohousa.com.

eleni's cookies

2007-02-08T00:44:00.000-08:00

So a former colleague did me a huge favor recently. She didn't have to do it, didn't owe me anything--but she did it anyway, and saved me a ginormous amount of grief. So in thanks I sent her a box of Eleni's Cookies from Manhattan, which she absolutely loved. I've read about Eleni's over the years, but have never tried them or had the occasion to send them, but I'm happy to report that in addition to being cute, they are apparently also pretty tasty.

They are pricey, but the box I chose gives 50% of the proceeds to breast cancer research, which I think is a pretty good deal. The bees and flowers are so cute, too. They will ship anywhere, and within Manhattan delivery is only $6.95. Check out www.elenis.com.

I love giving food as presents, especially to friends who are far away. Probably because I love receiving food as presents, too!

the other white meat

2007-02-08T00:31:00.000-08:00

"You can-not stop trew love, Lorrd CHICKEN BRREAST!"

I have to say, this commercial for pork makes me laugh every time I see it. I've found that there are tons of people who hate it (why? why??), but I think it's pretty brilliant. Check it out here: http://www.theotherwhitemeat.com/aspx/fun_stuff/forbidden_love.aspx.

So honestly . . . .we have eaten in the last two months, I swear. Haven't cooked too much, but have certainly ingested nutrients. I've even brought along the camera a few times. But in addition to my starting a new job, and my husband starting a new job, and streams of visitors and events, it's been a little nutty. I've resolved to come back, though, even if I'm posting in the wee hours of the morning. There is just too much good food out there to be silent about.

spiced roast beef and vegetables

2006-12-03T22:50:00.000-08:00

Tonight we watched How the Grinch Stole Christmas and had roast beast. (Hee!) We watch a marathon of Christmas movies every year, and this was a fitting way to start.

I'm loving the California winter, by the way. I was worried about the transition, since we've both lived on the east coast all our lives, and I think we would have had serious adjustment issues if it were still icky warm. But--it's beautiful and sunny during the day but still feels like winter, and then it cools down considerably at night. Cold enough to bundle up in cozy scarves and sweaters if you wish, but certainly not the biting, headache-inducing numbness of the east coast winters. There are also some leaves that have turned color, and that marvellous autumnal smell of fireplaces burning is in the air.

Anyway, for our spiced roast beef, I precooked the veggies and prepped the spices last night, and my husband bravely slit and cloved the beef and put it in the oven. The meat was juicy and perfectly cooked, although the veggies probably were still cold from the fridge and could have used another few minutes. Still great, though.

2 teaspoon cumin
2 teaspoon coriander
1 teaspoon black pepper
1 1/2 teaspoon salt
1 teaspoon ground ginger
1 1/2 teaspoon cayenne pepper
4 russet potatoes, peeled, cut into 1-inch chunks
8 medium carrots, peeled, cut diagonally into 2-inch lengths
4 tablespoons extra-virgin olive oil
1 3- to 3 1/4-pound beef eye of round roast
6 garlic cloves, thinly sliced
2 tablespoons chopped fresh cilantro

Preheat oven to 350°F.
Toss potatoes, carrots and 3 tablespoons oil in large bowl. Sprinkle with salt and pepper. Spread vegetables in large roasting pan. Roast 30 minutes.

Meanwhile, using tip of knife, make several slits in roast; insert garlic into slits. Brush roast with remaining 1 tablespoon oil. Mix all spices together, and rub spice mixture over roast.

Push vegetables to sides of pan, leaving space in center. Place roast in center of pan. Roast until meat thermometer inserted into center of meat registers 125°F for medium-rare, about 1 hour. Transfer roast to platter. Tent with foil. Increase oven temperature to 450°F. Spread vegetables in pan; continue roasting until vegetables are tender and brown, about 10 minutes. Sprinkle with cilantro.

Surround roast with vegetables. Cut roast into thin slices and serve.

shepherd's pie

2006-12-03T22:49:00.001-08:00

And with our Thanksgiving leftovers, I made a very rustic shepherd's pie, layering stuffing, corn, gravy, turkey, and mashed potatoes and baking for 30 minutes. My husband looks forward to this more than the actual Thanksgiving, I think.

deep dish apple pie

2006-12-03T22:43:00.000-08:00

Whoops, with Thanksgiving dinner, we also had Ina's deep dish apple pie. I'm always amazed at how easy this is, although I did put too much lemon in it so it was a little more lemony than it should have been. We counteracted that on second helpings with a little bit of powdered sugar on the filling, though. I forgot to take a photo when the pie was still whole, which is a shame, since I had my husband cut out a nice leaf for the middle.

thanksgiving dinner

2006-12-03T22:16:00.000-08:00

Yah, Thanksgiving was 10 days ago. I'm just now posting since it's been a little nutty in our household.

This is only our second year cooking a full turkey dinner from scratch since we've always gone to my in-laws' house. The menu turned out to be a little heavy on the rich foods and I managed to somehow slightly burn the stuffing, but all in all dinner was a great success. We had herbed roasted turkey, which we brined thanks to Alton Brown and cooked in 2 and a half hours. We also had mushroom shallot stuffing, honey glazed sweet potatoes, twice baked mashed potatoes, traditional green been casserole, and a baked Swiss pumpkin, from Ruth Reichl's recipe.

We discovered we really love the Swiss pumpkin, but it's definitely too rich to have on a heavy eating day, so we'll be making it again on another occasion. Nice leftovers for a few days, though!

wild mushroom lasagne

2006-11-20T22:32:00.000-08:00

I haven't made lasagne before, so I was excited to try this recipe. I'm not counting my one disastrous attempt in my early twenties when I used no-boil lasagne sheets--they were dry and crazy!

This recipe for wild mushroom lasagne based on an Epicurious one is a little time-consuming, but tasty. I always tend to think there is too much ricotta in most lasagnes, so this is perfect for my taste. Next time I'd love to add some maybe some artichokes or zucchini for additional flavor, and some mozarella. Also, I used more pasta sheets than the recipe called for since I cooked a full package, so next time I'd add more tomatoes and mushrooms.

Béchamel Sauce
3 tablespoons butter
2 1/2 tablespoons flour
3 cups whole milk, heated
1 garlic clove, smashed
3/4 teaspoon salt
1 teaspoon black pepper

Mushroom Tomato Sauce
2 cups boiling-hot water
1 oz dried porcini mushrooms (1 cup)
3 oz sliced cremini mushrooms
1 cup chopped onion (1 medium)
2 tablespoons extra-virgin olive oil
2 (14- to 15-oz) cans diced tomatoes in juice
2 pinches of sugar
3 tablespoons chopped fresh basil
1 teaspoon salt

12 long ruffle-edged dried lasagne noodles (not no-boil)
5 oz finely grated Parmigiano-Reggiano (1 3/4 cups)

Make béchamel:
Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.

Make mushroom tomato sauce:
Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid.

Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, cremini, and 1 tablespoon basil. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes. Stir in salt and remaining tablespoon basil.

Assemble and bake lasagne:
Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain and transfer to a bowl of cold water.

Put oven rack in middle position and preheat oven to 425°F. Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese.

Bake, uncovered, until lasagne is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting. Garnish with remaining tablespoon of fresh basil before serving.

• Béchamel and mushroom tomato sauces can be made 2 days ahead and cooled, uncovered, then chilled separately, covered. Bring sauces to room temperature before using. Lasagne can be assembled 1 day ahead and chilled, covered. Bring to room temperature before baking.

roast pork with shitake and leek compote

2006-11-13T20:35:00.000-08:00

This recipe for roast pork loin from Epicurious is fabulously easy. The pork is juicy and the leeks and mushrooms complement them beautifully, even though I oversalted the mushrooms. With this, we had a baked potato with the herbed butter I made for the parsnips from last week, as well as a roast beet and blue cheese salad.

1 large leek (white and pale green parts only)
a 1-pound center-cut boneless pork loin
1 1/2 talbespoons chopped fresh parsley leaves
1 tablespoon butter or olive oil
1/2 pound fresh shiitake and cremini mushrooms, stems discarded and caps cut into 1/2-inch slices
1/2 teaspoon salt
1/2 cup dry red wine
1/2 cup beef broth
Garnish: fresh parsley sprigs

Cut leek crosswise into 1/2-inch slices and in a bowl soak in water to cover, agitating occasionally to dislodge any sand, 5 minutes. Lift leek out of water and drain in a colander.

Trim any fat from pork. Season pork with salt and pepper and pat with 1 tablespoon chopped parsley. In a 10-inch oven-proof non-stick or cast-iron skillet heat butter or oil over moderately high heat until hot but not smoking and brown pork loin, turning it. Transfer pork to a plate.

Preheat oven to 425°F. In fat remaining in skillet cook mushrooms and leek with salt over moderately high heat, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes. Add wine and broth and bring to a boil. Put pork on vegetables in skillet and roast in middle of oven 40 minutes.

Transfer pork to a cutting board and let stand 10 minutes. If vegetable compote is too liquid, cook over high heat, stirring occasionally, until almost all liquid is evaporated. Stir remaining teaspoon chopped parsley into compote.

Slice pork thin and serve, garnished with parsley, with compote.

white chocolate raspberry tarts

2006-11-13T00:04:00.000-08:00

I'm so annoyed at Nigella Lawson. This recipe for raspberry tarts with white chocolate cream and chocolate crust is just dreadful. I was so looking forward to making it since it sounded so good. The last tart I made I had a wee bit of trouble with the cream, which didn't seem would be a problem here since it called for a simple filling of melted white chocolate, cream, and marscapone. Well, the cream didn't give me trouble, but the recipe is just not a good one.

She warns you that the dough can be hard to work with and therefore perhaps you should just try to make 4 individual tarts instead of 6--well bloody hell, why don't you just write recipe that takes into account some trial and error? In any case, this crust was horribly dry. And not at all chocolatey enough. I also put in twice the amount of melted white chocolate that the cream called for, which still didn't seem like enough.

Next time, I'm using Ina's recipe for tart crust and just adding lots of cocoa to it--as well as adding more and more white chocolate until it's appropriately sweet. Tarts are enough of a pain to make without being thoroughly disappointing to eat. Ugh!

iron chef america: delaurentiis/flay vs. ray/batali

2006-11-12T23:33:00.000-08:00

Tonight's Iron Chef America was totally engrossing. It pitted Giada DeLaurentiis and Rachael Ray ostensibly against each other, but then in a surprise turn teamed them up with Bobby Flay and Mario Batali for a cranberry battle. I would like to have seen the two women really compete without the men, since the guys are such pros at their game--not to mention in their element in Kitchen Stadium. However, it was interesting for a lot of reasons, not the least of which was that it proved everything I suspected to be true about the two women.

This show is repeating a bunch of times on the Food Network, so don't continue reading if you don't want to hear some spoilers . . . .

Rachael started out very flustered and seemed to feel a little out of her 30-minute comfort zone. However, common sense soon took over and she was soon manfully soldiering forth, producing: pasta cooked in red wine with a garlic, sausage, and cranberry sauce on cranberry polenta; pancetta wrapped sage shrimp with a cranberry balsamic reduction; and a cranberry curd for the Italian trifle that Batali made. Mario made all the meat dishes, and they worked silently and well together. All dishes were praised by the judges, and the few criticisms were met with good humor and graciousness.

Giada, on the other hand, stumbled throughout the entire hour. Without her presumable army of food stylists, endless assortment of beautiful bakeware and crystal, and inability to rely on "oh, it's so pretty!" moments, she seemed completely out of her element. She threw up her hands numerous times, asked Bobby for help with getting her ingredients out of the food processor, and constantly, constantly, mugged for the camera. It makes you realize how much she relies on the camera capturing her charm to carry her show. She also had trouble with her cookie cutter, burned her butternut squash, and asked the sous chef for direction at one point. But the biggest issue was that all the food she made were variations on the same food she makes all the time on her show. Squash and cranberry ravioli (Alton remarked she was using ready-made pasta instead of fresh--also true to form for her), cranberry zeppolini, cranberry risotto, and yikes, I can't even remember the other one. (Bobby also made all the meat dishes for this team.) No real creativity or originality whatsoever. And when the judges expressed tactful criticisms, she made sad faces at them and at one point said she was stabbed through the heart because of it. I would love to have known how poor old Bobby really felt about teaming up with her.

All this just goes to show how very limited her range is, especially in comparison to the others. While about 20% of the dishes on her show are really, really good, the majority are often just repetition on the same themes. I also find her over-reliance on store-bought ingredients frustrating. (Why does hulking old Emeril often have better pasta recipes, for example?) I'm sure going into this battle she felt she could take on poor little Rachael Ray and sweep a victory on the basis of her plating and charm (and I was worried about the teaming, since Bobby Flay is great), but thankfully, sometimes the universe does allow the truth to show itself.

I don't mean to knock her totally--I know the Iron Chef thing must be a crazy stressful thing to participate in (hey, it's stressful to even watch) and again, some of her food is really excellent, and certainly great for a beginning cook like me to learn from. But a really innovative, top-notch chef who can think on her feet and create inspired dishes? I think not.

LOVE this concept of pitting one FN chef against another, though.

the farm of beverly hills

2006-11-12T00:06:00.000-08:00

We had to run a few errands at the Grove today, so we popped in for dinner at The Farm of Beverly Hills. Despite the somewhat obnoxious name, the food is actually pretty good. The service is top notch without being bustly or intrusive, and we're usually in and out in an hour.

Tonight we had the warm grilled duck quesadilla to start, resplendent with caramelized onions, smoked gouda, a crispy shell, and a just barely sweet hoisin mango salsa. Mmm! Worth a trip just for that. A bit pricey at $12.75 for an appetizer, but absolutely delicious.

Hugo had the barbecue short ribs, which turned out to be a tender chuck served on mashed potatoes--not what we expected, but still very good. I had the stuffed baguette, which was a great concoction of hollowed out baguette rounds stuffed with sauteed red peppers, onions, mozarella, and chicken. One end was covered with Parmesan and baked, which made for a really decliciously warm and crunchy sandwich-y thing. One thing--the chicken was a little dull, so I think seasoning it or even using this method as the shell for a steak sandwich would be more successful. I'm definitely trying this method out at home. Check out www.thefarmofbeverlyhills.com.

Following dinner, a stop at Sur La Table, and Anthropologie (Christmas decorations are here!), we headed over to a fabulous Pink Martini show at the Wiltern. A perfectly satisfying night.

bi bim bop, sake house

2006-11-10T22:42:00.000-08:00

Well, it's funny to order a Korean dish at a Japanese place, but I love bi bim bop so this is my usual at Sake House on La Brea. Bi bim bop is a classic Korean dish, a fast, simple meal-in-a-bowl, with rice, shitake mushrooms, carrots, cabbage, beef, and who knows what else. It comes out sizzling in a heavy earthenware bowl on top of a wooden board, since it's insanely hot and stays that way until your very last bite.

The hostess brings the pot out to you, asks you for your spicy comfort level, and proceeds to combine all the rice, veggies, and meat together with two spoons. Theatrical? Yes. But so fun! The flavors and textures are amazing, and there is a nice crunchy brown crust of rice at the bottom of the bowl from the heat-- always the best part. Best of all? $8.95 for your meal. $8.95!

Just a few doors down from the lamentable Shabu Shabu Ya, this neighborhood joint is crowded, noisy, tiny, and cheerful. Being Friday night we had to wait a while to be seated and to eat, but the service is so upbeat and solicitous it's hard to care. I'm not a huge fan of the sushi--it's just okay, in my opinion--but everything else looks great. I nearly stole our neighboring table's short ribs, they looked so good. Check out www.sakehousemiro.com.

baked macaroni and orange broccoli

2006-11-09T22:18:00.000-08:00

I prepped dinner last night after we saw Volver at the Arclight. I was working later tonight and knew we'd be eating crap again if I didn't. I made everything for this pretty basic recipe for baked macaroni and poured it into a baking dish, and my husband just popped it in the oven and had it ready when I got home. Fantastic!

1 lb elbow macaroni
2 tablespoons olive oil
1 package chicken breasts, cut into 1-inch cubes
1 cup diced onion (1 small onion)
4 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 1/2 cup shredded mozzarella
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup bread crumbs
1/2 cup grated Parmesan
1 tablespoon butter
vegetable oil spray for buttering the baking dish

Preheat the oven to 400 degrees F. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered or oiled 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes. (Or 40 in our case, since we had it in the fridge.)

For the orange broccoli, I steamed the broccoli and cut the shallots last night and just spent 5 minutes sauteeing before dinner.

1 head broccoli, cut into florets
1 navel orange, rind removed and reserved
salt
3 tablespoons extra-virgin olive oil, 3 turns of the pan
2 shallots, thinly sliced
1 orange, juiced
pepper

Bring a couple inches of water to boil in a large skillet and add the florets, orange rind and salt. Cover and simmer until tender, about 6 minutes. Drain broccoli, rinse in cold water, and remove rind and transfer to a platter or bowl. Return pan to heat, add extra-virgin olive oil and heat over medium heat. Add shallots and cook until soft, 3 to 4 minutes. Add broccoli and turn to coat. Squeeze the orange juice over the pan and toss veggies again. Season the orange scented broccoli with salt and pepper to taste.

The broccoli is really wonderful--the orange lends it a very subtle sweetness, and the shallots are a great pairing. This method of steaming and then cooking over a flame keeps the broccoli's texture firm but pliable. Easy and tasty!

pumpkin chocolate chip muffins

2006-11-01T20:30:00.000-08:00

This recipe for pumpkin chocolate chip muffins is pretty good. I added walnuts and adjusted the spice measurements a bit. We ate them with jamoca almond fudge ice cream--heavenly! They would also be very good with tea.

3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips
1/2 cup walnuts, chopped

Preheat the oven to 400 degrees F. Line with paper muffin liners.

Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips and walnuts.

Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

I would up the quantities of sugar next time, perhaps to even 1 cup. The batter could be a little sweeter for my taste. This was super fast and super easy, though; makes 12 muffins.

squid ink tagliatelle, pumpkin soup

2006-10-31T22:09:00.000-08:00

Happy Halloween! Our sad count for trick-or-treaters is 2 this year, despite our best efforts to lure children to our door.

Our menu tonight was squid ink tagliatelle with red and orange peppers and cumin pumpkin soup. The pasta was really good, especially with my additon of a few pats of butter and chicken, from an Epicurious recipe. Although it doesn't seem like there's anything to it, the wine, the garlic, the spice, and the sweet peppers combine for some really great flavors. Plus the drama of the black tagliatelle and the orange and red peppers cannot be bettered.

I went a little overboard on the spices for the pumpkin soup--the recipe I had was so bland!--but it turned out to be edible, if not something I'd probably make again. I have a better one I will be making soon, using real pumpkin.

8 large garlic cloves, minced
1 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
1 orange bell peppers, cut into thin strips
1 red bell pepper, cut into thin strips
3/4 cup dry white wine
1/2 cup chicken broth or water
1/2 pound black linguine, fettuccine, etc. (squid or cuttlefish ink pasta)*
3 pats of butter
cooked chicken (optional)
1/3 cup finely chopped fresh parsley leaves
fresh flat-leafed parsley sprigs
*available at specialty foods shops

In a large kettle bring 4 quarts salted water to a boil for pasta.

In a heavy skillet cook garlic with pepper flakes in oil over moderate heat, stirring, until garlic begins to turn golden. Add bell peppers with salt to taste and cook, stirring, until softened. Add wine and chicken and boil, stirring occasionally until almost all liquid is evaporated. Add broth or water and simmer, covered, until bell peppers are tender, about 5 minutes. Pepper mixture may be made 1 day ahead and chilled, covered. Reheat mixture in skillet before proceeding.

In boiling water, cook pasta until al dente and drain in a colander. Add pasta to pepper mixture with parsley and toss with salt and pepper to taste over moderate heat until combined well and heated through.

We watched Veronica Mars during dinner, and then followed with (of course!) It's the Great Pumpkin, Charlie Brown.

herbed butter parsnips

2006-10-28T22:10:00.000-07:00

I've never had parsnips before. Who knew these big white carrots are slightly starchy and sweet? This recipe for herbed butter parsnips (again, from Tyler) is really good, and we're glad to have found a new vegetable we like.

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 pounds parsnips, peeled and sliced into circles
Kosher salt and black pepper

1/2 pound unsalted butter, softened
1/2 cup mixed chopped fresh herbs, like chervil, sage, and chives
Kosher salt and black pepper

Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.

Meanwhile, make the herb butter by combining the soft butter and herbs together; season with some salt and pepper. To serve, spread some herb butter in the bottom of a bowl. Add the hot vegetables and dot with more herb butter.

We have plenty of leftover herbed butter, too, which will be great on baked potatoes, steak, etc. . . .

ultimate pot roast

2006-10-28T22:05:00.000-07:00

It's more than 3 hours from start to finish, but boy is this recipe from Tyler Florence for pot roast worth it. I had no idea how easy pot roast is to make.

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and black pepper
3 tablespoons olive oil
1 large can crushed tomatoes
1 cup water
2 yellow onion, halved
4 garlic cloves, chopped
6 carrots, rough chopped
2 celery stalks, sliced
2 cups button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
6 sprigs fresh thyme
2 bay leaves
1/2 cup of red wine

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside, about 15 minutes total. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil, and add in the wine. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

The meat falls away from your fork, and the vegetables are sweet and perfectly cooked. The photo really doesn't do justice to how good this is (why so orange?), and we have a ton of leftovers. Awesome!

chocolate raspberry lava cakes

2006-10-27T22:55:00.000-07:00

A while ago, my husband snatched a box of chocolate raspberry lava cake mix off the shelf at the World Market. It's languished away in our baking drawer for months until I finally realized we still had it. The lure of a dessert ready in 20 minutes was too good to pass up, so after our disappointing dinner, we decided to have . . . .a disappointing dessert.

The cake itself is pretty good--nice chewy cake, melty chocolatey center. But the artificial raspberry flavor--ehhhh. Not so good. It's not horrendous, but certainly it lets you know in no uncertain terms that the lazer baker who brought this to you made it from a mix. Even the rum whipped cream I made to go along with it didn't save it. So--it's back to scratch next time we decide we want a molten cake.

shabu shabu ya restaurant

2006-10-27T22:25:00.000-07:00

I love playing with food. And I love finding good restaurants in my neighborhood. So there was every reason in the world for us to like Shabu Shabu Ya, a new restaurant that opened last week on La Brea. We went prepared to like it.

We'd never had shabu shabu before, so we eager to try the communal hot pot cooking we'd heard about. You choose from either thinly sliced beef or chicken, and your portion comes with noodles, rice, tofu, pickled cucumbers, alfafa sprouts, enoki, and salad. But it's a small portion. Especially for $25 a head.

That would have been fine, except for two things. First, the atmosphere is not worth the price. Although the service was very prompt and courteous, the decor pretty nice, the music your typical "aiming for cool" vibe, the lighting was just horrendous. Horribly unflattering to both food and people, and although the place would lend itself to being a "nicer" place to eat--especially at those prices--the feel is more like a lunchtime cafeteria.

Second--the food was good, but not great. I couldn't really tell whether it was Shabu Shabu or whether this style of cuisine is just not for me. I found the meat too gummy, the sides unremarkable, and the broth that you cook everything in just not flavorful enough to do anything but cook the stuff that went in it. I also really dislike the wet dripping into the rice with which you are supposed to eat it. This is very similar to a Vietnamese dish (whose name escapes me at the moment), but unlike this where you could only choose from two meats, the Vietnamese one combines shrimp, beef, and calamari so there are a bunch of different textures and flavors going on. Plus that broth has vinegar and coconut soda in it, and you wrap everything in rice paper instead of eating it with rice.

I grew tired of the sameness of the so-so taste of the shabu shabu beef and vegetables. And although the sesame sauce was very good and I was charmed by the presentation of the mortar and pestle for you to smash up the sesame seeds in, the ponzu sauce was just . . . .okay.

So--we weren't outraged by our experience (especially since the people were so nice) but our fifty dollars plus tip is much better off at a Korean barbecue. We won't be coming back here again.

chipotle shrimp tacos

2006-10-25T20:17:00.000-07:00

This recipe for chipotle shrimp tacos with avocado salsa verde is very simple, but very tasty. The salsa is so pretty with all the different greens and yellows, and complements the shrimp perfectly.

1 small onion, quartered
1 serrano chili, quartered, keep half the seeds
4 garlic clove, smashed
4 medium tomatillos, husked and coarsely chopped
1 avocado, peeled, seeded, and cut into large chunks
1 1/2 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

1 tablespoon olive oil
1 teaspoon chipotle chili powder
1 teaspoon kosher salt
1 pound medium shrimp, peeled and deveined
8 tortillas
2 limes, cut into wedges

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
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Heat a stovetop or outdoor grill to medium-high. Toss the shrimp in oil in a small bowl, and then add chili powder and salt. Toss to combine. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with a few shrimp.. Serve with a lime wedge on the side.

smoky corn chowder

2006-10-25T20:01:00.000-07:00

Mmm soup. Autumn is most definitely here, and I feel the urge to cook and bake lots of comforting dishes.

I've had a love-hate relationship with corn chowder for most of my life, in that I either love what I'm tasting or I hate it. Come to think of it, it's pretty much the same way for most soups. At any rate, I adapted this recipe for corn chowder from Epicurious to suit my tastes--I pureed the cooked vegetables and some of the bacon so that the consistency was smooth before adding the corn and cream, since I wanted the complexity of the flavorings but not to actually eat the carrots, celery, etc.

The soup turned out amazingly well, and was a great starter for our shrimp tacos.

6 slices of bacon, cut in 1 inch chunks
2 cups diced sweet onion
1 large carrot, finely chopped
1 celery rib, finely chopped
1/2 red bell pepper, diced
3 small potatoes (I used russett), small diced
5 cups reduced-sodium chicken broth
2 fresh thyme sprigs
3 cups corn (about 6 ears)
1 and 1/2 cups heavy cream
3 teaspoon sea salt (approx--to taste)
3 teaspoon black pepper (approx--to taste)

Cook bacon in a heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring for about 8-10 minutes until onion is softened. Add potatoes, thyme, and 2 cups of the broth. Simmer, covered, until potatoes are just tender, about 15 minutes. Take off the heat and let cool for about 10 minutes.

Pour the mixture into a food processor, add about half the reserved bacon, and pulse until all the veggies are pureed into a smooth texture. Add a cup of broth during the pureeing process. Pour the contents back into the pot, add the remaining 2 cups of broth, and bring back up to a simmer. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then garnish serving bowls with bacon bits.

Creamy, soothing, and delicious!

perfect roast chicken

2006-10-22T23:18:00.000-07:00

If you were Jeffrey Garten, you'd come home every Friday to a dinner like this. Ina calls it perfect roast chicken, and it really is. The meat is juicy and tender, the skin perfectly crisp and golden brown, and the fennel and pototoes catch all the drippings from the chicken as it cooks, so they are packed with flavor.

3 bulbs of fennel
3 large russet potatoes
1 large white onion
1 chicken
1 lemon, halved
1 head of garlic, halved
3 tablespoons butter, melted
small bunch of thyme
kosher salt
black pepper
2 tablespoons flour or cornstarch
1 cup chicken broth

Preheat oven to 425 degrees. Chunk up fennel, potatoes, and onions and layer them in the bottom of a roasting dish. Lightly salt and pepper them.

Remove all chicken innards, and salt and pepper the cavity of the chicken. Pat dry your chicken, and put all the lemon, garlic, and thyme inside. Brush the outside of the chicken thoroughly with butter, and salt and pepper the skin. Tie the legs together with kitchen twine. Put in the oven and cook for 1 and 1/2 hours.

Remove chicken and vegetables after 90 minutes, and place on a serving platter after removing lemon, thyme, and garlic. Cut the twine, and tent with foil to keep warm. Put the roasting pan on your stovetop, and heat the juices left in the pan until simmering. Add chicken broth, and then quickly whisk in cornstarch. Stir constantly to pick up all the bits in the pan for about 5 minutes or until all the flour is cooked, and add salt and pepper to taste. Once the pan gravy is done, serve dinner immediately!

french crêpe company, farmer's market

2006-10-22T21:13:00.000-07:00

I do so love the Farmer's Market at the Grove. Since our movie was sold out for the earlier show, we had hours and hours to kill until the next one, so we decided to head over to The French Crêpe Company stand for some crêpes. I ordered one with banana, Nutella, and almonds, while Hugo's was chocolate and what should have been strawberry. It's so fun to watch the stern men in aprons making the crêpes as you wait. Check out www.frenchcrepe.com.

roasted shrimp

2006-10-22T21:03:00.000-07:00

Saturday night we decided to have appetizers for dinner before going to see The Prestige. First off was Ina's roasted shrimp with thousand island dip, which was terribly easy and very fast--will have to remember this one for the next party. We especially enjoyed the sauce--very good with the pickles and capers.

1 pound large shrimp, peeled and deveined
1 teaspoon kosher salt, plus pinch for sauce
1 teaspoon black pepper, plus pinch for sauce
1 tablespoon olive oil
2 tablespoon freshly squeezed lemon juice, plus 1 teaspoon for sauce
3/4 cup mayonnaise
1/4 cup ketchup
1 teaspoon minced capers
1 tablespoon minced dill pickles
1 teaspoon lemon juice

Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil and lemon juice over the shrimp (although really--be very liberal with the lemon juice on the shrimp), and roast in the oven for 5 to 6 minutes.

For the dressing, place the mayonnaise, ketchup, capers, pickles, lemon juice, salt and pepper in a bowl, and stir until blended. Serve with the roasted shrimp.

I also made a less successful Ina dish, a roasted eggplant spread with pita bread. It was okay, but kind of bland, even though I added more garlic (of course) and a jalapeno.

I may be tearing this out of my cookbook and shredding it.

versailles cuban restaurant

2006-10-22T20:54:00.000-07:00

We finally made it to Versailles on Venice this weekend. We've only had Cuban food one other time, at Havana on Sunset, which we enjoyed thoroughly, so we were looking forward to this.

After you become accustomed to the oddly musty smell, the throwback to the 70's diner-style cafe is kind of fun. Hugo really enjoyed his pan con bistec sandwich, which was served on awesome crusty bread. I ordered the house specialty of garlic chicken, which was a full (giant) half chicken served on onion slices with fried plaintains. The first few bites were great, but I grew tired of the sameness of the taste--could have used more complex flavors and spices, and it was a little too limey. The plaintains were the best I'd ever had, though--plump, sweet, and carmelized to perfection.

We'd come back again, but I'm ordering something else next time! Meals for two with two non-alcoholic drinks were $27. Check out www.versaillescuban.com.

chabuya tokyo noodle bar

2006-10-21T09:02:00.000-07:00

A stand-by we enjoy is Chabuya Japan, a ramen noodle house on Sawtelle. It's fast, cheap, and the atmosphere is nicer than a typical noodle place. Friday night our service was strangely uneven, however, as our server left us unattended for long periods of time and pretty much avoided us once we realized we'd been waiting 45 minutes and one of our entrees had been out for 15 minutes without any sign of the other one. (Coward!) Still, that's not our usual experience so we're still heading back the next time we want some ramen.

Our dishes included charbroiled garlic noodles with nicely charred scallions, onions, and a few shrimp--and with a great chewy texture to the garlicky noodles; the classic with cha shu, a thin yellow ramen in broth with pork. Hugo said he'd probaby get the classic next time without the pork, since it didn't really add anything to it. We also had pork shumai, although we regretted it; we've found that their dumplings are not very good and weirdly lacking in flavor.

So--less than perfect experience this time, but a place we still enjoy. Dinner for two with green tea and a soft drink came to $27, which is not bad at all for a Friday night.

penne with beef and arugula

2006-10-18T23:43:00.000-07:00

Dinner tonight was a stand-by which comes from Giada De Laurentiis. All the herbs, the balsamic, and the mustard make this penne with beef and arugula something a little more than your ordinary weeknight dinner.

1 (1-pound) steak
1 tablespoon herbs de provence
4 garlic cloves, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
2 cups chopped arugula

Season the steak with salt and black pepper, herbs de provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 4 minutes per side (I overcooked mine a bit--ugh. Seems to be my lot recently). Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss and serve.

This dish is also excellent as leftovers, since it serves up well cold.

el charro, venice

2006-10-16T21:24:00.000-07:00

I've posted about the wondrous cheap and fabulous eats at El Charro on Venice before, but I had to post again with photos. The place is manned by one tough-looking guy, who takes your order, cooks your order, brings your order, and constantly checks on you to make sure you're doing okay. The place is small--5 small tables for two and a counter--but I'm still impressed by the efficiency. You can't get this kind of service and attentiveness at a freakin' Morton's, for sure.

Our friends had told us about one of the specials of the house, a Mexican shrimp cocktail that is so fresh, the cook just walks to the market next door, buys some shrimp, and then cooks it for you. It's not on the menu--we had to ask for it--but the cocktail turned out to be a warm, limey broth with shrimp, tomatoes, and avocadoes. Pretty darned good. We also had crispy chicken flautas and a salsa verde burrito. Our bill for 3 huge portions of food and two Mexican Cokes was $22.

El Charro is at 12819 Venice Blvd in Mar Vista. Worth a stop when you're in the mood for honest, no-frills but fresh Mexican cooking.

individual beef wellingtons

2006-10-16T21:13:00.000-07:00

The pastry was light and flaky, the pate a rich and complex texture, and the mushrooms a terrific accompaniment. But--the meat was overcooked! And the wellington was oddly shaped!

So there is a reason people use tenderloin instead of flank steak for this recipe for individual beef wellingtons, I suppose--and that is that the meat is nicely uniform in shape. Plus the recipe, based on a Cooks.com one, called for a thicker cut, so the meat came out well done. I would still cook it less time than it says, since we like our steaks medium rare. I've adjusted the times, etc. below accordingly.

It tasted great, aside from the tougher-than-we're-used-to meat. Oh, well, live and learn. I will definitely try this again--but with a more even-featured cow shape from now on. After all, it's really no use going to all this effort if your steak just looks like a fancy Hot Pocket.

4 beef tenderloin steaks, 4 - 6 oz. each, fat trimmed
2 tablespoons butter
salt & pepper to taste
1/4 lb. fresh mushrooms, chopped
1 pkg. (8 oz.) frozen puff pastry, thawed
3 oz (appox) liver pate, with truffles
1 egg
water

Spread both sides of steaks with 1 teaspoon butter each. Sprinkle with salt and pepper. Place on cookie sheet. Bake at 450 degrees for 5 minutes. Chill 10 minutes.

In a skillet, melt remaining butter. Add mushrooms. Saute over medium heat until cooked and dry. Turn out onto plate. Cool.

Roll out 4 pastry shells to 8 inch diameter. Place 1/4 of the mushrooms in the center of each. Spread to cover a 2 to 3 inch area. Top each with 1 slice pate, if used. Place 1 steak on top of each. Bring pastry up over steak. Wrap completely. Brush with water. Seal firmly, pinching edges together. Place, seam-side down on baking sheet.

Roll out remaining pastry rounds to 1/4 inch thickness. Cut into shapes and "paste on" using water. To make glaze, in a small bowl, beat together egg and milk. Brush over pastry-wrapped steaks. Cut 3 air vents in each. Bake at 450 degrees for 15 - 20 minutes or until golden.

salmon with lemon, capers, and rosemary

2006-10-16T21:03:00.000-07:00

This salmon with lemon, capers, and rosemary was ready in no time, and packs a lot of flavor. The fish is moist and flaky from being cooked in the wine and its own juices, and serving it at the table in the foil packet is very fun.

2 (6 ounce) salmon fillets
extra-virgin olive oil, for drizzling
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh rosemary, finely chopped
4 thin lemon slices
1/8 cup lemon juice
zest of 1 lemon
1/4 cup white wine
2 teaspoons capers
2 pieces aluminum foil

Drizzle both sides of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.

Top the each piece of salmon with 2 lemon slices, and approximate quantities as follows: 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

WIth this, I made polenta for the first time. So easy and delicious! I put in butter, grated parmesan, and salt and pepper to taste.

brodard nem nuong restaurant

2006-10-14T21:53:00.000-07:00

If you go deep into the Little Saigon area of Orange County and past the parking lot for a 99 cent store right off of Brookhurst or Trask, you'll find the one of the best Vietnamese restaurants you'll ever eat in. Not fancy, not complicated--but fresh, fast, and inexpensive.

Brodard Restaurant specializes in nem nuong, which are essentially grilled pork spring rolls. Normally nem nuong is fatty and in awkward meatball form, but here it is in long grilled strips, without any filler rice noodles, and with a crunchy center that makes it out of this world. You can watch ladies assembling them efficiently in the restaurant's window, which is really fun.

We also had goi ngo sen thom thit, a giant lotus salad with lotus stems, pork, daikon, carrots, mint, peanuts, and onions in a special dressing with shrimp chips, and Hugo's favorite bun thit nuong, grilled pork with vermicelli. The dressing on the salad was a little too sweet, but overall both dishes were very good.

The lotus salad was expensive at $10.25 (and really, although generous--much too big. I'd love to see a half portion at half the price), but the other two dishes were around $5.00 each. Crazy good--and cheap! So cheap! Check out www.brodard.net.

green bean salad

2006-10-14T01:23:00.000-07:00

To counter-act the bad bad badness of the fried chicken, we also had green bean salad. Would have been better if I'd had the red onions that Ellie Krieger wants you to use, but I did have the walnut oil which complemented the nuts nicely.

1/2 pound green beans, trimmed
2 tablespoons chopped walnuts
2 tablespoons flat leaf fresh parsley, finely chopped
2 tablespoons red onion, finely chopped
2 teaspoons walnut oil or olive oil
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
salt and pepper

Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.

Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.

In another small bowl, whisk together the oil, vinegar and mustard. Season the dressing with salt and pepper, and toss the grean beans with the dressing. Top with the walnut mixture and sserve warm or at room temperature.

My husband has never really liked green beans, but he ate three helpings of this salad. Yay!

buttermilk fried chicken

2006-10-13T23:10:00.000-07:00

This is the absolute best recipe ever for buttermilk fried chicken. It is time-consuming (3 steps, requiring at least 10 1/2 hours from start to finish) and the first time you do it you will be up to your elbows in flour wondering it it's worth it--but trust me, it is. I've adapted it slightly from a Gourmet recipe.

6 skinless chicken drumsticks
4 skinless chicken breasts
1/2 cup, plus 1 1/2 teaspoons kosher salt
3 cups well-shaken buttermilk
1 onion, thinly sliced
1 cup flour
1 teaspoon cayenne pepper
1 teaspoon cajun seasoning
1 teaspoon cracked black pepper
2 cups vegetable shortening
1 stick butter

Oh, yes--shortening and butter. No wonder this chicken is so darned good!

Put chicken in a bowl and sprinkle evenly with salt. Cover and refrigerate for 1 hour. In the meantime, combine buttermilk and onions in a large bowl. Rinse chicken well and add to buttermilk. Make sure all your pieces are steeped in buttermilk, and that the onions are covering as much chicken surface as possible. Marinate, covered and refrigerated, for at least 8 hours. I have always left the chicken overnight, as it can be left this way for up to one day.

Put flour, cayenne, cajun seasoning, pepper, and remaining 1 1/2 teaspoons salt in a large bowl. Whisk together. Shake excess buttermilk off chicken pieces, and liberally coat them with the flour mixture. Place floured chicken on aluminum foil and allow to air-dry for 30 minutes.

Pre-heat oven to 200 degrees. Heat shortening and butter in a heavy pot or skillet over moderately high heat, until hot but not smoking. Add chicken in 3 batches, cover, reduce heat to low, and cook for 10 minutes. Carefully turn chicken over and cook for an additional 10 minutes. Transfer chicken to paper-towel lined oven-safe bowl and keep warm in oven. Cook remaining batches in same manner.

Finger lickin' good! You can really taste the brining and the onions seeped in the juicy meat, and the spicy kick the seasonings give the crunchy coating is just perfect. So bad for you . . . .but so, so good.

pea soup with lemon cream

2006-10-13T22:46:00.000-07:00

Ahh, pea soup. Served warm, it is earthy, green, velvety. You can just taste all the good-for-you nutrition going down your throat. Served chilled with lemon cream, it is a wonderful counterpart to heavy or spicy food.

1 teaspoon olive oil
1 large onion, sliced (about 1 1/2 cups)
2 1/2 cups chicken broth
1 teaspoon fresh tarragon, chopped
1 teaspoon salt
1 teaspoon black pepper
1 (10-oz) bag frozen peas

In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt, black pepper and bring to a boil. Add the peas and cook just until defrosted.

In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. Adjust seasonings to taste as well. If you're serving it cold. chill in the fridge for a few hours.

We had this yesterday after it was just cooked, and the warmth and texture was really heartening. Today, we had it served cold with lemon cream, adapted from a Gourmet recipe. (Incidentally--I almost made pea soup from their recipe using fresh peas, but it requires that you chill the soup for exactly 8 hours--no more, no less. Who is ever planning to be tied to the house for that amount of time?!)

3 tablespoons sour cream
zest of 1 lemon
1 tablespoon lemon juice
2 1/2 teaspoons of water
salt and pepper to taste

Whisk all ingredients together, and float it gently on top of very well-chilled soup.

It was delicious! The lemon cream and the tarragon bring extra layers of flavor that you can really taste. I really do need to get a sieve, though--the texture would be silkier if I strained it afterwards.

My photo is a little wonky--not sure why it looks so super shiny, and plus my lovely lemon cream rudely spattered all over the soup when I tried to artfully swirl it in, and it was much thinner than I'd expected it to be. So, there you have it--inkblot lemon cream.

pasta puttanesca

2006-10-11T20:32:00.000-07:00

This is pasta the way "a whore would make it," named after ladies of the night. I like it because it packs a lot of punch, but it's light at the same time. With this, I also made parmesan tarragon crisps to go on the side.

Generally speaking, pasta puttanesca is hot, spicy, and fast, but other historical info can be found here: www.en.wikipedia.org/wiki/Puttanesca.

1 pound cappellini
2 tablespoons extra-virgin olive oil
8 cloves garlic, minced
1 cup chopped flat-leaf parsley
1/2 cup pitted chopped Spanish or Greek olives
3 tablespoons capers
1 tin anchovy fillets, chopped
1 tablespoon fresh oregano leaves or 1 teaspoon dried
3/4 tablespoon crushed red pepper flakes
20 ounce can diced tomatoes
1 cup chopped fresh arugula
1/4 cup grated parmesan

Bring a large pot of water to a boil, add pasta and cook according to the directions on the package. Cappellini should only take a couple of minutes to cook.

While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.

When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese and enjoy!

peppered pork tenderloin in red wine sauce

2006-10-10T20:51:00.000-07:00

This peppered pork tenderloin is so good and the meat so tender, my husband said it tastes like steak. This recipe from Ellie Krieger is originally for pork au poivre, but I can't really technically call it that since I had to grind my peppercorns finely--still missing our mortar and pestle.

1 1/4 pounds pork tenderloin
1 teaspoon dijon mustard
1 tablespoon black peppercorns, coarsely ground or crushed
2 teaspoons olive oil
1/2 cup chicken broth
1/2 cup dry red wine
salt

Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into 1 large, flat piece. Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.

In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes, turning once. Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced. Add salt to taste. (I also whisked in some cornstarch since it wasn't thickening up enough.) Pour sauce over meat and serve.

With this, I made wilted arugula and buttered sherry potatoes from a recipe from fellow food blogger Simply Recipes. Find the recipe here: . Great flavor, and much less heavy than the recipes that call for cream.

Blogspot isn't letting me post photos at the moment (boo!), so I'll try to post the photo again tomorrow.

maple oat scones

2006-10-09T22:41:00.000-07:00

These goodies are pretty sticky business, and they make the house smell like maple syrup. Heavenly!

I would add more oats next time I make these maple oat scones, and roll out the dough so it is thicker since they didn't rise as much as I thought; I think I was overzealous in rolling, so the dough was only about 1/2 inch thick. I would also add some walnuts and double the glaze amounts so I could put on a thicker or second coating of glaze. These were very good with tea, but I'd like 'em a little sweeter.

3 1/2 cups flour
1 cup whole wheat flour
1 cup rolled oats
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold butter, diced
1/2 cup cold buttermik
1/2 cup maple syrup
4 extra-large eggs, lightly beaten
1 egg for egg wash

1 1/4 cups powdered sugar
1/2 cup maple syrup
1 teaspoon vanilla extract

Preheat oven to 400 degrees. Using a stand mixer, combine flours, oats, baking powder, sugar, and salt. Blend in cold butter on lowest speed and mix until butter is in pea-sized pieces. Combine buttermilk, syrup, and eggs and then quickly add to the flour and butter mixture. Mix until just blended. The dough will be sticky!

Dump the dough out on a well-floured surface and roll out to 1-inch thickness. You should see lumps of butter in the dough. Cut into rounds or cut into triangles and place on parchment-lined baking sheet. Brush tops with egg wash and bake for 20 - 25 minutes, until the tops are crisp. Let cool for 5 minutes.

For the glaze, mix powdered sugar, syrup, and vanilla. Drizzle each cooled scone with glaze. The warmer the scones are when you glaze them, the thinner the glaze will be.

poached cornish hen w/ zucchini and carrot spaghetti

2006-10-09T21:10:00.000-07:00

So I've come to the question--why poach a chicken when you can roast it? Roasting is so much more tasty, not to mention pleasing to the eye.

I was excited to try this recipe for poached cornish game hens after seeing Curtis Stone make it. It's very easy to make and the chicken was moist and perfectly cooked, but I have to say, not very flavorful. Where is the salt and pepper in this recipe? Probably should have shoved some more herbs and flavorings up the bird's butt as well. It wasn't bad, but I really can't see myself making this again. I also didn't enjoy the wet chicken skin.

BUT--I did really enjoy the zucchini, squash, and carrot spaghetti, which were a great texture and had subtly harmonious flavors. I would definitely make that again as a side dish.

2 quarts chicken stock
1 carrot (roughly chopped)
1 celery stick (roughly chopped)
1 onion (roughly chopped)
2 sprigs of thyme
1 bay leaf
1/2 head of garlic, crushed
2 Cornish Game Hens, about 1 pound each

1/2 large carrot (thinly sliced on a mandolin to make spaghetti)
1 zucchini (thinly sliced on a mandolin)
1 yellow squash (thinly sliced on a mandolin)
1/4 bunch of tarragon leaves
olive oil to drizzle

In a large heavy pot, place the stock carrot, onion, celery, thyme, bay leaf and garlic. Place pot of stock over medium heat and bring to a gentle simmer. Using kitchen twine, tie the legs of the Cornish hen together. Add hens to stock and simmer for 35-40 minutes.

Remove hens and allow to rest for 15 minutes and strain stock discarding all vegetables from stock. Using a ladle, remove fat and impurities from stock. Return stock to heat and bring to boil. Add the thinly sliced carrots and allow to cook for 30 seconds before adding zucchini and yellow squash for just a minute or so. Strain all vegetable and reserve stock.

Divide vegetables between 2 large serving bowls. Ladle the stock over the hens. Garnish bowls with tarragon leaves and a drizzle of olive oil. Serve immediately.

blue corn taco shells

2006-10-09T00:59:00.000-07:00

I made tacos tonight, since we found Garden of Eatin' (hah!) blue corn tortillas at Mayfair Market, a grocery store we'd never been to on Franklin. Turns out they are a Gelson's store, which means superb cuts of meat, but a lot of somewhat overpriced items as well. Worst part was, both they and Pavilions were out of fresh thyme (which I will need several times this week), so we will have to go to another store for that.

At any rate, the tortillas were great. I made ground turkey tacos and salsa verde using canned tomatillos and fresh cilantro, serrano chiles, lime juice, and salt. Pretty good stuff! The tortillas, warmed in the oven for 5 minutes, were crunchy but not too hard or stale, which often seems to be the problem with corn tortillas. Will definitely be searching these out again.

I found out they are also all-natural, organic, Kosher . . . .and geez, probably hand-mashed and flattened by free-range burros tended to by angelic oaxacan maidens. Check out www.gardenofeatin.com.

sorabol, century city

2006-10-09T00:35:00.000-07:00

We had a great cheap meal on Saturday at Sorabol at the Westfield Mall in Century City as we were waiting for The Departed to begin.

A tasty and generous meal of Korean barbecue short ribs, rice, thin glass noodles, and two vegetables (I chose spicy daikon radishes and kim chi) was only $9.00, and left me stuffed and patting my tummy in contentment. We ate in the bustling cafe area since it was cool outside. Best cafeteria food I'd ever had! Check out www.sorabolrestaurants.com.

mini bbq meatloaf and brussel sprouts

2006-10-02T01:14:00.000-07:00

Mm mm. My husband never liked meatloaf until he tasted the two kinds that I know how to make. His favorite is mini barbecue meatloaf from a recipe from Rachael Ray, and I have to admit it's so good I haven't felt the need to seek out another meatloaf recipe yet. Plus, it's loaded with veggies and perfectly spicy and flavorful.

1 and 3/4 pounds ground sirloin
1 medium onion, peeled
1 1/2 cups sauteed zucchini and yellow squash
1 red bell pepper, seeded
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning (I like one that is a little spicy)
1 cup smoky barbecue sauce
1/2 cup chunky tomato salsa
1 tablespoon Worcestershire sauce
vegetable oil

Preheat oven to 450 degrees F.

Put ground beef into a big bowl. Finely chop bell pepper and onions and add to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Grease the bottom of a baking sheet with vegetable oil. Use an ice cream scoop to help you fill meat into scoops, and pack together tightly with your hands. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes.

This was the first time I used muffin tins to shape them per Rachael's instructions, and since it was harder to get them out of the tin, I really do prefer shaping them myself with the ice cream scoop and my hands. I also subbed zucchini (which I pre-sauteed with some garlic and salt and pepper) and red bell pepper for her suggestions of celery and green bell pepper. Results are incredibly tasty and moist. With this, I made braised brussels sprouts and mashed potatoes.

olive oil
4 shallots, chopped
1 cup chicken stock
1 bay leaf (I used dried)
1 sprig fresh thyme, leaves only
3 tablespoons dry sherry
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound brussels sprouts, halved

Coat the bottom of skillet with olive oil and put over medium heat. Add shallots and cook until lightly browned. Add stock, bay leaf, thyme, sherry, vinegar, salt, pepper and sprouts and bring to a boil. Reduce heat to medium and cover. Simmer until the sprouts are tender, about 15 minutes. Remove bay leaf before serving.

mexican cokes, el rancho mercado

2006-10-02T00:55:00.000-07:00

I have a great love of Coca-Cola in old-fashioned glass bottles. The first time I ever had one was in the fourth grade, when I had an awesome teacher named Mrs. Winifred Buebe at Tuckahoe Elementary. We did all kinds of fun things that year--went to New York, went to Williamsburg, wrote stories and cut out shapes for their covers (mine was Koala Kong and my cover was shaped like Australia), raised monarch butterflies and baby chicks, and all kinds of other fun stuff. We all worshipped Mrs. Buebe, and I often wondered if she's still out there inspiring kids somewhere. Still my favorite year of education, hands down.

One of the best things we did that year, to raise money for a trip, was to pop popcorn, bag it, and sell it to kids after school. (In retrospect, I don't know how we ever got out of class for so long.) But in the room where we made the popcorn, there was an old creaky vending machine that had Coke in real bottles. It was the first time I'd ever had it, and even in a time before bottles were all plastic and aluminum cans are the norm, my 10-year-old self knew enough to covet the distinct and absolute pleasure of drinking perfectly carbonated, icy cold fizz from a heavy glass bottle. As it becomes more and more difficult to find glass-bottled Coke in restaurants, in stores, in quick-stops, it is with a strange fixation and delight that I appreciate it ever more when I do happen upon it.

In Los Angeles, I've come across the absolute premium thing, which I'd only tasted a few other times before--Mexican Coke in glass bottles. Mexican Coke is sweeter than regular old American Coke, and you can tell the source by looking the bottle, which is usually over-sized. We'd been meaning to search out some mercado latinos to see if we could find some, and sure enough, the El Rancho mercado on Vine behind the taqueria we visited held the mother lode. We loaded up and took home a good number, and the next time I break one open, I'm raising a toast--to you, Miss Winnie, wherever you are.

tacos, cactus taqueria

2006-10-02T00:32:00.000-07:00

I've been meaning to consult a fellow food blogger, The Great Taco Hunt, for ideas on good taquerias, but we decided to go for lunch on the spur of the moment. Fortunately, we went to a small shack called Cactus Taqueria on Vine that was awarded, ahem, 4 tacos out of 5 on the blog, and enjoyed ourselves thoroughly.

A pretty extensive menu of burritos and tacos and meats was offered, and we skipped past options for tongue tacos and cow's head tacos (I don't really even want to know--my suspicions are enough) and settled on a shrimp taco, a battered fish taco, and a beef taco with guacamole and cheese for me, with the three crispy beef tacos platter for Hugo, which came with rice and beans. Pretty good stuff, hot and sizzling off the grill. We waited in a fairly long line of people, who were all pretty happy to wait for the cheap good eats that were coming out of the window of the shack. Tacos start at $1.75 each--not bad a'tall! No website, but the place is at 950 Vine Street in Hollywood. Check out the Great Taco Hunt's write-up as well by visiting their blog at the link above, with handy taco summaries on the side of their homepage. Ingenious!

pinkberry

2006-10-02T00:17:00.000-07:00

Ohhh--I have seen the lines, I have heard the success stories, I have read the articles, and now--I understand!

Pinkberry has arrived in my neighborhood, on the corner of Melrose and La Brea. We decided to check out this famed frozen yoghurt place after urging by our friend Michel in DC, who said it sounded very much like places he'd been to in Italy. We went expecting the possible 20-minute wait that its original in West Hollywood is famous for, but we were third in line and had no issues at all. With only 2 flavors to choose from, original or green tea, we made our choices quickly (you get three toppings with a medium) and settled in to see what all the fuss was about. And ladies and gents--it is spectacular!

My original flavor plain frozen yoghurt was adorned with fresh bits of mango and shaved coconut. The sweetness of the mango, the faint sourness of the yoghurt, the chewy texture of the coconut, and the perfect creamy coldness was a combination that was freakin' amazing. As soon as I'd finished my small-sized container, I was ready for another--and at only 20 CALORIES AN OUNCE, this is a habit I can supersize to my heart's content. Hugo's plain yoghurt with strawberries and crunchy granola was also really, really good. I'm eager to try the other toppings, and to search out the other 30 locations that will be opening in Los Angeles over the next year. Argh! I want more Pinkberry NOW!

Check out a great article on the Pinkberry phenomenon here: www.latimes.com/features/lifestyle/la-et-pinkberryaug04,0,7985455.story?coll=la-home-style.

candy baron & salerno, laguna beach

2006-10-01T01:16:00.000-07:00

On our road trip, we stopped in beautiful Laguna Beach for dinner. Beforehand, we visited a fun little shop called The Candy Baron for gummy frogs, hot tamales, Fruit Stripe gum, and chocolate-filled coffee candies. Check out www.thecandybaron.com.

Dinner was at Salerno Restaurant, a traditional family-run Italian restaurant that has been around for more than 30 years. There's something really comfortable about a very simple Italian meal, and our experience didn't disappoint. After salad and crusty bread with good butter, we had the fried mozzarella appetizer, which is a big block of fresh mozzarella that is breaded and smothered in fresh tomato sauce and had to be cut with a knife to be consumed. The cheesy goodness just oozed in your mouth---mmm, fried cheeeeeese! I have Homer Simpson-class drool developing just thinking about it.

My meal was the lobster ravioli special, which was very good--the sauce not too thick or too rich, but textured just right with creamy bits of lobster and parsley. Hugo had the baked scallops parmigiana, which was also very good, if a bit tomato-ey. Nothing fancy, but good old-fashioned good food that I imagine your Italian grandparents might be serving you if you were very lucky. No website that I can find, but it's at 220 Beach Street.

road trip, Pacific Coast Highway

2006-10-01T01:05:00.000-07:00

We started out doing one thing today, and then decided on the spur of the moment to go for a drive. Have I mentioned how much I love California? We drove for 5 hours south down the PCH, almost to San Diego. We stopped occasionally at beaches, roadside flea markets, and little stores, but mostly we just drove and enjoyed the spectacular view. We could literally smell the saltwater in the air as we drove, and at one point had to stop to clean off our windshield because there was a fine spray of sand all over it.

A new discovery today, at a roadside gas station food mart: peach flavored FlavH20, which is very similar to Clearly Canadian or slightly aerated Fruit20 (which, by the way, is impossible to find in SoCal! Argh.) Anyway, this drink is only 80 calories, comes in a very cool lightweight plastic can, and has a mildly fruity flavor that is very pleasing. Along with red licorice strings, it made a pretty great beachy snack. Hoping this makes it into stores soon.

beef mushroom pot pie, asparagus with hollandaise

2006-09-24T23:17:00.000-07:00

I cribbed together a couple of different recipes for this beef and mushroom pot pie. Fair warning--not a neat pie to cut or eat! All the juices and filling spills out everywhere. But it was flavorful and hearty, and probably would be really great on a cold winter's day. (Hah! Not that we have to worry about that anymore.) And of course, since it uses refrigerated pie dough, very easy.

1 package refrigerated pie dough
2 tablespoons vegetable oil
2 1/2 tablespoons butter, cut into 1/2 -inch cubes
3/4 cup finely chopped onion
10 ounces cremini mushrooms, sliced
sea salt
black pepper
about 1 1/4 pounds beef tenderloin, cut into chunks
1 cup red wine
1 cup low-sodium beef broth, or more as needed
2 teaspoons cornstarch
1 teaspoon Dijon mustard
2 tablespoons finely chopped parsley
1 egg

Roll out the pie crust dough and place in the bottom of a pie pan. Set aside. Preheat oven to 400 degrees.

In a large skillet over medium heat, heat 1 tablespoon of the oil and 1/2 tablespoon of the butter. Add the onion and cook for 3 to 4 minutes, stirring, until the onion pieces are soft and translucent. Increase the heat to medium-high and add the mushrooms. Cook, stirring every minute or so, until the mushrooms release their liquid and begin to brown, 6 to 8 minutes. Transfer the mushroom-onion mixture to a plate and set aside.

Add the remaining 1 tablespoon of oil to the skillet and reduce the heat to medium. Season the beef with salt and pepper to taste. Cook for a minute to brown one side, then turn the strips and cook for 1 minute more. Transfer the cooked meat to the mushroom-onion mixture. Add the red wine and 1/2 cup of the beef broth to the skillet, then increase the heat to high and cook about 5 minutes, or until the liquid has reduced by half.

In the meantime, in a small bowl, combine the remaining 1/2 cup beef broth with the cornstarch and mix well. Set aside.

When the liquid in the skillet has reduced, reduce the heat to medium; add salt and pepper to taste and whisk in the mustard. Add the broth-cornstarch mixture, whisking to combine. Cook until the sauce thickens; this will take only a minute. Whisk in the remaining 2 tablespoons of butter, a few pieces at a time, until well combined. Add the mushroom-onion mixture and meat and mix well. Taste and adjust seasonings as necessary.

Put the beef ternderloin filling into the pie pan. Put the other pie crust round over the top, pinch to seal, crimp edges, and brush with egg wash mixture (egg lightly beaten with water). Cut several slits in the center. Bake for 30-40 minutes or until crust is golden brown.

With this, I made steamed asparagus with hollandaise sauce. I'd never made hollandaise before, and was surprised at how easy it was. A shame it doesn't last longer!

Hollandaise Sauce:
1/2 cup butter
3 large egg yolks
1 tablespoon plus 1 teaspoon of fresh lemon juice
1/4 teaspoon salt
dash cayenne pepper or hot pepper sauce
2 tablespoons hot water
finely chopped fresh parsley

Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes. Sprinkle with chopped fresh parsley before serving. Makes about 2/3 cup of hollandaise sauce.

I got fancy and put the sauce into a plastic squeeze bottle (per Anthony Bourdain's suggestion) and zig-zagged it over the asparagus.

blue cheese and honey bruschetta

2006-09-24T23:10:00.000-07:00

We had half of a leftover baguette, so did a variation on a Giada DeLaurentis recipe for blue cheese and honey bruschetta . I'm not putting quantities since I just kind of threw everything together from memory. Simple, fast, and a pretty tasty appetizer. I'd recommend lots of honey to counteract the saltiness of the cheese!

olive oil
french baguette
thinly sliced blue cheese
honey

Preheat the oven to 350 degrees. Cut the baguette into 1/4 inch thick slices on an angle, and drizzle with olive oil. Place them on a baking sheet and bake in the oven for approximately 10 minutes or until golden brown. Pull them out and place cheese slices on each piece of toast. Pop them back into the oven for just a minute or two until the cheese melts to a good consistency, Take out the sheet and drizzle the toasts liberally with honey. Transfer to a plate and serve immediately.

chili-honey chicken, roasted beets, hasselback potatoes

2006-09-23T23:18:00.000-07:00

Today, dinner was a pretty big hit. Everything was cooked in the oven and I managed to time it so everything came out all at the same time. I started out by making hasselback potatoes from Nigella, which are apparently the Swedish version of baked potatoes. In addition to being crispy on the edges and perfectly mealy on the inside, they are so pretty! The smaller the potatoes, the better this will look, I think.

3 tablespoons olive oil
3 tablespoons butter
6 medium oval-shaped potatoes
sea salt

Preheat the oven to 425 degrees. (Everything I made today cooked at this temperature.)

Make narrow 1/4 inch incisions across the length of the potatoes, but not quite cutting through. Place a shallow baking sheet on the stovetop on medium heat, and put the potatoes cut-side down on the sheet. Drizzle olive oil and butter to coat the potatoes. After the cut side has the beginnings of a nice golden brown color, turn it over and wait until the bottoms begin to brown as well. Spoon butter and olive oil over the tops as you wait.

Sprinkle sea salt liberally over the potatoes, and place the baking sheet in the oven. Let them bake for at least an hour and 10 minutes, longer for larger potatoes.

Next up, I made roasted beets. I've recently rediscovered how much I like beets, although the filthy bunch I brought home from the grocery store did get dirt on my She-Ra: Princess of Power hoodie. Grr . . . .

1 bunch of red beets, scrubbed and quartered (reserve greens for recipe below)
3 tablespoons olive oil
1 tablespoon garlic, minced
Salt and pepper

Place the beets in a small roasting or baking dish in one layer. Drizzle with the oil. Add the garlic, salt and pepper. Toss to combine. Roast until fork-tender, about 45 minutes.

The main dish was juicy chili-honey chicken, from an Epicurious recipe. I used skinless chicken breasts and drumsticks with the skin on, which I think really helped the chicken stay moist.

olive oil
2 tablespoons chili powder
1 tablespoon red pepper flakes
1 tablespoon honey
zest and juice of 1 lime
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 chicken drumsticks, 4 chicken breasts

Line bottom of a shallow baking pan with foil, drizzle bottom with olive oil, and set oiled pan in the oven to warm.

Stir together chili powder, red pepper flakes, honey, lime juice, salt, and pepper in a large bowl, then add chicken and turn to coat completely. Transfer chicken to rack, arranging in 1 layer, then bake, turning over once, until cooked through, 35-40 minutes.

And finally, 5 minutes before pulling everything out of the oven, I made wilted beet greens from an All Recipes.com recipe.

1 bunch beet greens
olive oil
3 cloves garlic, minced
2 tablespoons onions, chopped
salt and pepper
1 tablespoon red wine vinegar
crumbled goat cheese

Wash the beet greens thoroughly and remove any large stems. Chop the greens in thirds. When the roasted beets are almost done, heat the olive oil in a skillet over medium-low heat, just enough to coat the pan. Add the garlic and onion, and cook for a minute. Add the greens to the skillet, and stir until greens are wilted and tender. Season with salt and pepper. Put a few dashes of red wine vinegar on the greens before placing the roasted beets on top and dotting with goat cheese.

The chicken was perfectly cooked, and I couldn't believe how good the beet greens were. Similar to the taste and texture of arugula, with the satisfaction of knowing you are using all the parts of the veggie that you can. During dinner we had a marathon of the Bourne Identity and Bourne Supremacy films. They are such intelligent, intricately plotted, and superbly produced/acted/directed films. Can't wait until the next one . . . .

jalapeño mac, citizen smith

2006-09-22T23:09:00.000-07:00

It's cool and breezy in Los Angeles today. We were starving and had no groceries in the house, so we went for an early dinner at Citizen Smith, a relatively new hot spot in West Hollywood on Cahuenga. There were very few other patrons there--apparently the Entourage gang and Scarlett come nearer towards the closing hour of 4 am--but it was a fun experience. There are those who have a hard time coughing up moolah for an evening out, but I'm of the mind that if the atmosphere is gorgeous and the food is good and the service is attentive and unpretentious I really don't care what is happening on the bill. Much.

Citizen Smith is pretty much upscale comfort food and steaks, and pretty comparable in its nicer-dining prices. In a Cher-in-a-gorgeous ski-lodge-in-Aspen-style setting, the place has 22-foot ceilings, petrified wood lounge tables, cowhide-lined booths, distressed oversize wooden doors, exposed beams and brick walls, a punch-work metal bar, and layers and layers of candles. Our waiter was a handsome, smiling Ryan Reynolds lookalike who recommended the barbecue shrimp appetizer, which really was not bbq at all, but a nicely brothy and spicy pile of shrimps and french bread. Hugo had the filet mignon and mashed potatoes. The steak was very good, and mashed potatos light and fluffy, but they could have used a little more flavor. I chose two appetizers as my entree, a trio of tangy and delicious mini steak sandwiches with carmelized onions and Citizen Smith's famous jalapeño macaroni and cheese. The mac was perfectly cooked--the noodles tender and bubbling hot, the topping crisp--but I wish it had been a little spicier. All the same, it was a thoroughly enjoyable experience to be spooning the warm goodness into my mouth on a cool LA evening, and there were plenty of leftovers as well. Check out www.citizensmith.com.

On a side note--I'm pretty sure I went to middle school with the executive chef. You don't find names like Taylor Boudreaux too often. He wouldn't remember me, I'm sure, but we shared a few classes in Virginia back in the day . . . .most memorably with a science teacher who would walk around the lab with his yardstick and whack it down beside unsuspecting (um, slumbering/dazed/confused) students and thundering, "There is an ABUNDANCE of ignorance in this room." In retrospect, if he weren't generally smiling and good-humored, that probably could have scarred some kids for life. But I think of good old Mr. Kirby quite fondly.

raspberry cream cupcakes

2006-09-20T22:43:00.000-07:00

Hooray for cupcakes! I had the urge to bake today, so I made some raspberry cream cupcakes from a recipe by Giada de Laurentis. Great for when you need a fast and easy dessert, since it uses a box mix--practically no measuring to be done.

1 (18.25-ounce) box white cake mix
1 1/3 cups water
3 large eggs whites
2 tablespoons butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Preheat the oven to 350 degrees F.

Beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a stand mixer for 2 minutes, or until the batter is well blended. Line 18 muffin cups with muffin papers. Spoon the batter into the prepared muffin cups about 3/4 of the way. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash 1 and 3/4 of the raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar (optional) and serve with the remaining berries.

I'm still having trouble regulating heat with this crappy gas stove, so my cupcakes were slightly burned on the bottom, although they weren't quite all golden on top. Still edible, though, and it satisfied my Betty Crocker urge for the day. The burst of flavor from the mashed berries in the light-as-air whipped cream really makes this a great dessert.

tasting menu, ritz-carlton's jer-ne

2006-09-20T20:43:00.000-07:00

Yesterday was our 2-year wedding anniversary. (Yay!) Since our wedding dinner was at a Ritz-Carlton hotel, we're making a tradition of having dinner at one every year. I love Ritz-Carltons (sooo much better than any other luxury chains) and their restaurants as a general rule. Jer-Ne Restaurant (pronounced journey) in the Ritz-Carlton at Marina del Ray was everything we've come to know and expect--comfortable, luxurious, and attentive. And the food? Extraordinary.

Jer-Ne 8-Course Tasting Menu
Organic Quail on Roasted Beets and Hazelnuts with Goat Cheese
Seared Hailbut with Lemon Linguini, Roasted Onions, and Olives
Foie Gras and Carrot Puree, Poached Cherries, and Candied Almonds
Roasted Patridge with Butternut Squash Risotto and Grilled Asparagus
Pork Chop with Apple-Fennel Hash, Goat Cheese, and Star Anise Jus
Buttermilk Panna Cotta, Strawberry Sorbet, and Candied Almonds
Selection of California Cheeses
Chocolate Mousse and Devil's Food Cake with Raspberry Sorbet

Everything was amazing--the courses got better and better, even things which sounded less interesting. The cheese course, for example, included Humbolt Fog Chevre, Ewe-F-O, and Gold Mine Aged Blue Vein, and were served with the buttery marcona almonds and orange flower honey. All the meat dishes were juicy, perfectly cooked, and married with wonderful flavors; I'm usually very wary of sweet and savory combinations, but in capable hands the pairings can be positively inspired. I also tend to shy away from risotto, since it's usually undercooked or overcooked--not so in this case. Perfectly cooked, and perfect texture.

My favorites were probably the cheese course and "teaser dessert" of panacotta, which are pictured, but I would order any of them again without hesitation. All of them are available as individual entrees, but honesty for $85 I got to taste a little bit of everything--which is my perfect meal. What a great way to celebrate a special occasion!

tea and jane austen

2006-09-18T01:37:00.000-07:00

One of my favorite films is Sense and Sensibility with Emma Thompson. I just replaced my VHS with the special edition DVD copy, and laughed and wept over it all over again this weekend. My husband, who is a very tolerant fellow, watched it with me, and assured me it was not only because I fed him Earl Grey tea and the last of our plain chocolate Hob Nob biscuits (so oaaaty) that he agreed to keep me company. Probably didn't hurt, though.

Nøw if only they would release a special edition of Emma with Gwyneth Paltrow . . . .

baby back ribs, zeke's smokehouse

2006-09-18T00:50:00.000-07:00

I'm a barbecue kind of girl. You know how some women just aren't? You meet them, and you think--I just can't imagine you grinning foolishly over a plate of ribs with a smear of sauce on your mouth. You will never catch me saying no to a anything with the words "smoked" or "charcoal" . . . .you could just paint that on the side of your building and I would be knocking on your door wanting to know when you were opening for lunch.

At any rate, we were kind of worried that we wouldn't be able to find good barbecue in Los Angeles. Land of tofu and sprouts and all that. We hadn't seen too many places driving by, and were reluctant to try anyplace and be disappointed--I mean, it's juicy meat on the line, not just any old meal. Fortunately, our first barbecue at Zeke's Smokehouse, on the corner of Santa Monica Boulevard and La Brea, was a great experience. Casual atmosphere, great service, completely laid back. The place smells great as soon as you enter, and although it's set in the West Hollywood Gateway complex, it faces away from the main part so it doesn't feel like a "mall" restaurant at all, especially since we sat outside. The quality of the meats turned out to be superb, and the sides and desserts are apparently made from scratch.

I had the smoky Memphis baby back ribs, which were practically falling off the bone. Hugo's giant long-horn beef ribs (the boy is not afraid of anything) were also flavorful and intensely satisfying. Along with my ribs, I had excellently vinegary sweet and sour slaw, fantastic crispy matchstick potatoes, and best of all, my soda was Coca-Cola in a glass bottle from Mexico, which meant it was extra syrupy and sweet. Fantastic! Only quibble? The garlic "Texas toast" was not very flavorful. But with so many other great things to eat, I barely noticed. Check out www.zekessmokehouse.com.

spicy baked salmon

2006-09-12T19:48:00.000-07:00

This is my new favorite salmon dish. I cribbed together a few different recipes and came up with this recipe for spicy baked salmon . . . .I love dishes where you just throw things on a baking sheet and put it in the oven!

1 pound salmon
lemon pepper
1/4 cup soy sauce
2 tablespoons Srirachi chili sauce
1 tablespoon finely chopped fresh ginger root
6 cloves garlic, finely chopped
2 tablespoons honey
1 lime, juiced and zested
handful flat leaf parsley, chopped

Preheat oven to 400 degrees. Place salmon on 2 large, overlapping sheets of aluminum foil and season both sides lightly with lemon pepper.

In a bowl, stir together soy sauce, chili sauce, ginger, garlic, and honey. Mix in lime juice and lime zest. Spoon sauce over the salmon. Fold the foil over the salmon, and press the edges to seal. Bake for 30 minutes, and garnish with parsley.

With this, we had lemon-sage orzo. Not bad for a mid-week dinner . . . .

saltado de mariscos, mario's

2006-09-11T21:02:00.000-07:00

We thought Mario's Peruvian Seafood Restaurant was one of those pollo a la brasa places, which we loooove. We haven't found a good one in Los Angeles yet, so we were very excited to try Mario's . . . but as it turns out, we didn't notice the glaringly obvious word "Seafood" is sandwiched between "Peruvian" and "Restaurant." Upon entering, we were a little uneasy at first, because the atmosphere was somewhat lacking (who has flourescent lighting in food places anymore?) and the decor was non-existent. We also couldn't see any evidence of food on anyone's table to judge by, but we decided to give it a go anyway.

And as luck would have it--the food was excellent! Hugo had the Peruvian chicken fried rice, and I had the saltado de mariscos, which is a dish made up of shrimp, squid, and octopus sauteed with onions, tomatoes, and french fried potatoes, served with seasoned rice. Very tasty! I didn't even mind the octopi; I normally don't eat tentacles, but these were small enough that I was charmed by them. Dinner for 2 came to $24, and we had leftovers.

No website that I can find, but Mario's is on the corner of Melrose and Rossmore, near the Popeye's and across the street from Yum Yum Donuts. Mmmm . . . .Yum Yum Donuts . . . .