Let's Eat!

Turmeric Rice and Peas

2010-02-10T20:57:00.000-08:00

My new favorite dish - it takes less than 20 minutes and is packed with good stuff. Turmeric is a spice generally used in Indian dishes. It doesn't have an overbearing flavor, and is sometimes called the "poor man's saffron" because of the yellow-orange hue it lends dishes.

But the great thing about turmeric is its numerous health benefits. For years, it has been used as an alternative medicine to heal burns and cuts, acting as an antiseptic. Turmeric is also rumored to combat Alzheimer's and depression, and is being tested for its effect on cancer cells.

As if you didn't need more reasons to try it - it tastes good too.

Turmeric Rice & Peas
1/2 cup long grain rice
2 tsp turmeric powder
1 cup water
1/4 cup frozen peas

Toast rice and turmeric powder lightly in a pan. Add 1 cup water and bring to a boil, then turn the burner to low. Cover and steam cook according to directions (about 15 minutes).

Add peas about halfway through cooking. They'll cook along with the steam and stay moist.

Lately, I've been making this dish weekly to have with Trader Joe's Indian packaged meals or Amy's Indian wraps. But it's also a tasty mid-day snack that you can feel good about. And that will make you feel good!

Chicken, Broccoli, and Breadcrumbs

2010-02-02T20:59:00.001-08:00

Whenever I eat out, I rarely order pasta. Perhaps that's because I always think of pasta as one of those easy to make, college-era meals that anyone can throw together. But I'm starting to come around. This is my second attempt at making Grown-Up Pasta (the first being Ruth Reichl's recipe for spaghetti carbonara).

Inspired by a picture on the cover of this month's Food Network magazine, I took some fresh veggies that I had in the fridge, whole-grain pasta, spices from the cabinet, and a healthy dose of olive oil and put together this dish.

Chicken and Broccoli Pasta with Breadcrumbs
1/3 box angel hair pasta
1 head broccoli
1 cup chopped cooked chicken
1 Tbsp chopped garlic
2 Tbsp olive oil
1/4 cup breadcrumbs
1/4 cup chopped walnuts

Boil the pasta according to directions. Drain, reserving 1/4 cup of the pasta water.

Cook broccoli in a large skillet with a few tablespoons of water (the steam will help cook the broccoli without making it mushy). In a separate skillet, cook the garlic on low heat with a tablespoon of the olive oil - 5 minutes or so, just until it is slowly roasted.

Add cooked chicken to the broccoli, top with the garlic and olive oil mixture. Mix in a few dashes of salt, pepper, and red pepper flakes, depending on how hot you prefer.

In the skillet you used to roast the garlic, add the breadcrumbs and chopped walnuts, stirring to coat in the remaining oil. Toast for 5 minutes on low-med heat, until nicely browned.

Add the cooked pasta to the broccoli-chicken mixture, along with the pasta water (this will help it stick together better). Stir in 1/2 of the breadcrumb mixture to the pasta and serve; use the rest to garnish individual plates.

The walnuts and breadcrumbs give it a hearty feel - you don't even need chicken if you're a vegetarian. Alternatively, you can experiment with adding Parmesan cheese, or white beans into the mix. Finally, a quick pasta dish that doesn't have to taste like Chef Boyardee.

Though, I do reserve the right to eat Spaghettios every once in awhile.

Happy Thanksgiving!

2009-11-27T09:33:00.000-08:00

Buttermilk Pancakes

2009-10-03T11:28:00.000-07:00

Love her or hate her, Martha Stewart has a point. Why wouldn't you add real butter to buttermilk pancakes?

I've experimented with different pancake recipes the past 3 weekends in a row (my poor, long suffering husband) and finally stumbled upon this one, from MarthaStewart.com. The melted butter adds more flavor than oil, and makes the outside of the pancakes crispy and savory. If you're concerned about the fat content this adds, you can find reduced-fat buttermilk at Trader Joe's that substitutes nicely.

Martha's Buttermilk Pancakes
2 cups flour
3 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 cups buttermilk
2 eggs, beaten
4 Tbsp butter, melted

Mix together all dry ingredients, creating a well in the center.

Stir melted butter together with eggs and buttermilk.

Add to dry ingredients all at once, mixing just until combined. There should be lumps remaining (this adds air pockets to the pancakes, making them fluffier).

Cook on a heated griddle, greased lightly with butter, until holes appear on one side - about 5 minutes. Flip and cook until golden brown, another 2 minutes.

Serve with syrup and bacon (or if you're like me, smothered in peanut butter). Once again, Martha knows best.

Hearty Chocolate Chip Cookies

2009-09-28T08:38:00.000-07:00

This cookie isn't for the faint of heart. Each one is equivalent to at least 4 "normal" sized chocolate chip cookies. But then, what's the fun in being normal?

After watching a recent episode of Throwdown on the Food Network, and gloating over Bobby Flay's loss to the Levain Bakery Girls, I was inspired to try this knock-off recipe of their trademark gigantic chocolate chip cookie.

There are two techniques that Levain Bakery incorporates to set their cookies apart from the normal Toll House type of cookie - the first is that they doesn't use vanilla. I was surprised to find that I couldn't taste the difference. The second is their use of cold ingredients. By cutting in the butter and egg cold, instead of creaming them together, the dough stands up better in the oven and creates a crispy shell while the middle stays melted and chewy.

This recipe makes 1 dozen of the gigantic cookies.

Massive Chocolate Chip Cookies
2 1/2 cup flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup butter (cold)
2/3 cup white sugar
2/3 cup brown sugar
2 eggs (cold)
1/2 cup dark chocolate chips

Mix together flour, baking powder, salt, and baking soda. Cut in cold butter until mixture resembles coarse crumbs.

Stir in sugars. Add cold egg to the mixture and mix just until combined and dough forms. Stir in chocolate chips (and/or toasted walnuts).

Form fist-sized balls by hand and place on parchment paper on a cookie sheet.

Bake at 400 degrees for 7 minutes. Check that cookies are browned, but not too crispy. Rotate the cookie sheet from front to back to ensure they cook evenly. Return to oven and cook for an additional 3-4 minutes.

Cool on cookie sheet for 5 minutes, then transfer to a wire rack.

When finished, cookies should be brown and firm on the top, and chewy in the center.

These massive cookies are a meal in themselves. Chocolate's a food group, right?

Simple Desserts - Sponge Cake

2009-09-17T08:15:00.000-07:00

Craving a sweet bite to eat, but not in the mood for anything labor-intensive, I stumbled across this recipe in my trusty red-checkered Better Homes & Gardens cookbook the other night. It seemed too easy to be true - AND low-fat, I wondered? What was the catch?

The trick here is to beat the eggs and sugar for 4 minutes apiece until they form a thick air-whipped batter. Then, you just add flour and baking powder, and a little warm milk and butter. The ingredient list is so easy that I won't even need to reference the book the next time I make this.

Warm Milk Sponge Cake (adapted from BH&G)
2 eggs
1 cup sugar
1 cup flour
1 tsp baking powder
1/2 cup milk
2 Tbsp butter

Beat eggs in a blender on high speed for 4 minutes. Add sugar and beat on medium for an additional 4 minutes. Add dry ingredients and stir on low speed.

In a saucepan, heat the butter and milk together over the stove just until the butter has melted. Add hot mixture to the mixing bowl and stir together.

Pour into greased cake pan - either 9x9 square or a 9" round.

Bake for 20-25 minutes at 350 degrees, or until golden brown.

Let cool on a wire rack, in the pan.

I used a simple chocolate glaze frosting, made with melted baker's chocolate, butter, and powdered sugar and milk. It was the perfect accompaniment to the light and airy cake.

You can also top with fresh fruit and powdered sugar, or a zesty lemon glaze. However, since we're choco-holics over here, the traditional chocolate frosting was the only way to go.

Best when served warm!

Easy "Poached" Eggs

2009-08-14T07:56:00.000-07:00

This is another Julia recipe, taken from one of her French Chef shows on PBS, "Elegance with Eggs." What I like about her philosophy is that all of her recipes are tested to the point where they are foolproof - if you follow her instructions. So even a casual cook like myself can produce restaurant-quality eggs on a twenty year-old electric stove.

I don't know if you've ever tried poaching an egg, but it ain't pretty. Or clean. Or particularly tasty, or easy to make in large amounts, as there is too much room for error. Here's an ultra-easy way to fake poached eggs for a group, per Julia.

Ingredients
4 large eggs, room temperature
1/4 cup cream
2 Tbsp butter
parsley
1 cup boiling water

Hardware
4 - 2" round ramekins or glass bowls
1 casserole dish

Place ramekins or bowls in a large casserole dish. Fill dish with boiling water, until the ramekins are about 1" submerged.

Add a pat of butter to each ramekin and swirl, until butter melts and bottom and sides are fully coated.

Crack one egg into each ramekin. Fill with approximately 1 Tbsp heavy cream. Sprinkle with parsley or other spices.

Transfer the entire casserole dish to the oven, and bake at 350 degrees for 10 minutes, or until eggs are firm.

The beauty of this dish is that you can prep it ahead of time, and the eggs will stay warm (without overcooking) until you're ready to take them out of the individual ramekins and serve.

I tried a few plain on toast, and then topped with spinach, tomatoes, and a sprinkle of parmesan cheese.

Alternatively, if you don't have ramekins, you can crack the eggs into a muffin tin before submerging the pan in water and baking. The resulting shape is a neat rounded little egg puck that's perfectly bite-sized and stackable. And because it's not fried or scrambled, it's a whole lot lighter.

Take that, Egg McMuffin!

Julia's Sole Meuniere

2009-08-05T21:33:00.000-07:00

With previews for the upcoming Julie & Julia movie everywhere, I've been inspired to read the other book that influenced the film: My Life in France by Julia Child.

My Life in France depicts Julia and Paul Child's time in Paris, where she was inspired to take lessons at the Cordon Bleu, write a cookbook, bring French cooking to America, become a world-famous TV personality, and so on and so forth. All in a day's work.

When she first arrived in France, the dish that Julia calls "the most exciting meal of my life" was at a storied 600+ year old restaurant where she tried Sole Meuniere for the first time. My husband was skeptical that fish could ever be called "exciting," so I set about proving him wrong.

This recipe is taken from a later cookbook that Julia wrote, entitled The Way to Cook.

Sole Meuniere
4-6 fillets Dover Sole
1/4 cup flour
salt & pepper to taste
6 Tbsp butter
Parsley

Mix flour, salt, and pepper in a shallow bowl.

In the meantime, melt 2 Tbsp butter in a saute pan.

Rinse fish and pat dry, then dredge in flour mixture briefly before placing in pan.

Cook 3 minutes each side, until fish is golden brown and flakes easily. Place aside on plate.

In saute pan, add remaining cold butter in chunks. Cook over medium heat until lightly browned. Top fish with browned butter sauce and serve immediately.

While the dish wasn't life-changing, it was damn good. Then again, anything with a stick of butter as topping is bound to be tasty. Would I make it again? Definitely. But I'm also eager to try the other recipes in her cookbook(s), like Cassoulet or Oeufs en Coquette.

Stay tuned for more.....

Farmer's Market Blackberry Crumble

2009-07-22T19:39:00.000-07:00

After braving the hundred degree heat to go to the Farmer's Market over the weekend, I felt compelled to do something out of the ordinary with my booty of fresh fruit. These lush blackberries were $3 a quart and bursting with flavor.

With a little bit of oatmeal, sugar, and butter, I made a quick "crumble" topping. It's almost like baking a miniature oatmeal cookie on top of the fruit, and easy to eyeball as you throw it together. Here's an approximate recipe for those keeping track at home.

Blackberry Crumble for Two
12-15 large blackberries
2 Tbsp brown sugar
1/4 cup flour
1/4 cup oats
2 Tbsp butter
Drizzle of honey

Wash blackberries and pat dry. Set in 4" round ramekin.

In bowl, mix together the sugar, flour, and oats. Cut cold butter into dry mixture until crumbly.

Spoon on top of blackberries, and drizzle with a bit of honey, for added sweetness.

Bake at 350 degrees for 35-40 minutes, or until golden brown.

Serve warm, with a scoop of vanilla ice cream.

It was an ideal sweet to tart ratio. The only change I would make next time is to double the recipe.... so I wouldn't have to share.

Sisca's Crepes: Sweet and Savory

2009-07-18T12:01:00.000-07:00

Lately, I've been bitten by the travel bug, big time. And, like a bug bite that you continue to scratch, the more I travel it seems the more I itch. Instead of rushing off to the airport every time that happens, Mr. Gingerbread and I have been "traveling" via cuisine. This morning, we went to "Paris" for breakfast.

This recipe is from my friend Francisca, who has spent a good deal of time in France. Out of all my friends, Sisca has the same amount of wanderlust as me, if not more. This is her authentic recipe for light and delectable crepes - serves 7-8, depending on size.

Sisca's Crepe Batter
3 eggs
1 cup low fat milk
1/4 cup water
2/3 cup flour
3 tablespoons oil

Heat a large skillet over medium-hot.

In large bowl, beat the eggs first and then add everything else, mixing well.

When the pan is fully heated, coat with a small pat of butter.

Pour in a small amount of crepe batter and swirl it around in the pan - if you use less batter, you can make them thinner.

Flip, then add topppings. Fold into a triangle shape and serve.

You can change up the filling to be whatever you're in the mood for: sweet or savory. I made two of each. First up, sweet with homemade raspberry jam and chocolate sauce. Ideally, I would've liked to use Nutella, but I was all out. Besides being the Parisian standard for crepe fillings, Nutella is thicker and holds up better in the crepe.

And for savory, a blend of turkey, fresh spinach, and mozzarella cheese.

It was breakfast, lunch, and dessert all in one sitting, and our breakfast nook doubled for a sidewalk cafe in the Latin Quarter.

Where to go next....?

Food, Inc. Screening - Free!

2009-07-15T13:27:00.000-07:00

This week in the Los Angeles area, Chipotle is hosting three free screenings of the new documentary Food, Inc., which is a sobering look at how big business influences our food choices and production. It's a must-see for fans of books such as The Omnivore's Dilemma and Fast Food Nation.

I highly recommend the movie, though perhaps you should eat dinner beforehand, just to be on the safe side....

The good thing about this movie is that it's not all doom and gloom. Well, mostly. But ultimately, it reinforces the idea that we, as consumers, can drive the market by the choices we make at the grocery store every day.

Go see it now! And then stop by your local Farmer's Market on the way back home!

Bastille Day French Toast

2009-07-14T07:46:00.000-07:00

In honor of the French National holiday Bastille Day, which is July 14th, here is my recipe for French toast with French bread. In France, this dish is often called "lost bread," as it's a way to use the leftover stale or hard pieces of baguette by softening them with eggs and cooking in butter.

French Toast
1 crusty baguette
2 eggs
1 tsp vanilla
1/4 cup milk
1 tsp cinnamon
2 oz butter

Slice baguette into thin, diagonal slices and set aside.

Beat together eggs, milk, vanilla and cinnamon in bowl.

Soak bread slices in egg mixture for a minimum of 30 seconds each side.

Melt butter in a skillet over the stove. Add egg-soaked bread to pan and cook, flipping after 5 minutes.

Serve with powdered sugar and syrup.

Viva la Revolucion!

Spinach Manicotti

2009-07-13T21:01:00.000-07:00

Some classic Italian dishes like lasagna or manicotti seem like more trouble than they're worth, due to the elaborate construction of all the layers and multiple cooking steps. The beauty of this recipe is that you add water to the sauce and use uncooked pasta - letting the dish cook itself as you go.

I've enjoyed this recipe more than a few times when visiting my in-laws, so I finally decided to tackle it myself. Thanks to my mother-in-law for going over the details of the recipe one more time with me the night before I made it!

Reynolds' Family Spinach Manicotti
1 package uncooked manicotti
2 1/2 cups sauce
1 cup water
1 bag fresh spinach or 1 block frozen spinach
1 15oz container ricotta cheese
1 cup mozzarella cheese
1/4 cup parmesan cheese
1 egg
2 tsp parsley
Pinch of salt, pepper, garlic and onion powder

Dilute the tomato sauce with one cup of water and pour into the bottom of an ungreased 9x13 pan.

If using fresh spinach, steam in a skillet with a bit of water until the leaves are wilted. Drain.
In another bowl, stir together the cheeses, egg, spices until blended. Add spinach.

Stuff uncooked manicotti shells, arranging in the 9x13 pan in rows. There should be enough to fill the entire pan with one single layer, plus a bit left over for a separate 8x8 pan as well.

Cover layer of shells with additional sauce until fully immersed in liquid. Top with 1/2 cup of mozzarella cheese and cover. Set aside in refrigerator from 6 hours to overnight.

Bake at 350 degrees for 40 minutes.

Serves 6. Or 4 very hungry dinner guests. This picture doesn't quite do it justice, but it is enough to make me want to reheat some leftovers for a midnight snack right about now!

Summer Sangria

2009-07-12T12:37:00.000-07:00

An easy and refreshing recipe to throw together a few hours before a dinner party. The flavors blend together in the fridge, and when your guests arrive, it's already mixed and ready to pour. Added bonus: the fruit soaks in the extra alcohol, and leaves you with a tangy, rum soaked fruit to nibble on at the end of your drink.

Summer Sangria
2 bottles Riesling wine
1 cup light rum
2 white peaches
1 dozen strawberries
1 cup sparkling water

Cut peaches and strawberries into small, bite-size chunks and place in a glass pitcher.

Add wine and rum, stir together. Top with sparkling water and let chill for 2-3 hours in refrigerator.

Serve with sprig of mint, if desired.

Since this recipe more than fills one pitcher, I froze some of the extra liquid in an ice cube tray to add to our drinks later. It's a good way to keep your drink extra chilly, without diluting the flavor.

Unfortunately, we polished off all of the finished product before I was able to snap a picture. But, take my word for it, it looked almost as delicious as it tasted.

Lobster and Crab Steampot

2009-07-12T12:10:00.000-07:00

There's something appealing to watching food on TV, whether it's being eaten or being made. And not just on the Food Network or on shows like Top Chef, but when it's a part of the show. We've been working our way through Season One of True Blood, which conjures up cravings for Southern food. It takes place in Louisiana and occasionally features pecan pie and clambakes.

To set the mood as we watched the final episode of the season, we put together a spicy Southern steampot of crab legs, lobster claws, and of course, corn and new potatoes. It's a lot simpler to make than you'd think - one of those dishes that looks like it took more work than you put into it. Basically, you fill a large lidded pot with water, vinegar, and all your ingredients and let the steam do its work.

But, don't forget this, perhaps the most important ingredient.

Old Bay seasoning is produced in Maryland and is the classic seafood seasoning for most of the South. It's a unique blend of peppers, ginger, and celery seed, among other things, and is a must-have for any Southern style seafood dish from gumbo to crabcakes.

Steampot Recipe

Fill a large pot, or Dutch oven, halfway with water. Add 1/2 cup vinegar and 3-4 Tbsp. of Old Bay seasoning. Bring to a boil.

Add two ears of corn on the cob, shucked and cleaned, and 4-6 small red potatoes.

Let boil for 20 minutes, until potatoes are tender.

Add a combination of shellfish - anything from lobster claws to crab legs to prawns or clams.

The seafood should sit on top of the vegetables, in order to cook in the resulting steam. Cover pot with lid and let the seafood steam for 5-10 minutes. Be careful not to overcook.

Carefully drain boiling water and shake excess liquid from shellfish. Serve at once, all on one platter with the corn and potatoes. And a side of hush puppies or crusty French bread.

If desired, serve with a small dish of butter that has been melted and strained until clear. However, most of the food will be so flavorful that you might not even need the extra calories.

Having a themed dinner made it all the more satisfying to find out who the killer was... I won't give anything away, but I'm eager to start digging into Season Two next week. Maybe I'll whip together a spicy jambalaya for the next True Blood night with all the leftover seafood.

Gazpacho Summer Salad

2009-06-27T12:18:00.001-07:00

It's the perfect refreshing salad for summertime - light and crisp with a hint of vinegar. This Gazpacho inspired salad has all the ingredients of the classic Spanish chilled soup, but in a more portable form.

The centuries-old recipe originated in Spain, out in the fields, as a way for farmhands to cool off with a hearty meal made out of local, fresh vegetables. It's equally refreshing as a side dish at a poolside BBQ - this recipe served nearly 8 people, with leftovers.

Gazpacho Salad
6 Plum Tomatoes
1 Seedless Cucumber
2 Red Peppers
1 small Red Onion
Basil Leaves
1/2 cup Tomato Juice
1/4 cup Red Wine Vinegar
1/4 cup Olive Oil

Chop vegetables into 1/4 inch chunks and toss together in a bowl. Gently tear a handful of Basil leaves into small chunks and stir into mixture. Cover and set aside in refrigerator.

Stir tomato juice, vinegar, and oil together in a separate bowl with a whisk. Cover and refrigerate until ready to use. Immediately before serving, toss vegetables with dressing and serve chilled.

Pinkberry Party

2009-06-23T07:48:00.000-07:00

This Friday evening, between 5pm and 9pm, your local Pinkberry will be handing out free cups of their two new flavors: Coconut and Passionfruit. Like you needed an excuse to go get fro-yo in the first place, now that So Cal has finally warmed up in time for summer to officially start.

If it's for free, it's for me!

Bachelor Toast and Bacon

2009-05-05T19:21:00.001-07:00

Last lazy Sunday morning, I wanted something different than just the usual eggs 'n toast. Inspired by a recent extravagant brunch out at Caioti (on Tujunga), where I was served something called "bachelor toast," I decided to try and replicate the dish at home.

This basic breakfast dish has stakes in England, and has many varied names: eggs in a basket, bird in the nest, eggs in a frame, and so on, which are all pretty straightforward descriptions. People often mistake it for Toad in the Hole, which is something quite different. I pulled out my trusty American-to-British translator to find that Toad in the Hole is made up of sausages baked in Yorkshire pudding. And Yorkshire pudding is a type of batter, often served with gravy. A-ha. All cleared up now.

Here's a simple step-by-step recipe for this easy (and more impressive looking) breakfast dish.

Step 1: cut holes in two slices of bread, either with a knife or cookie cutter. Butter one side of the bread.

Step 2: Place the bread in a frying pan, butter side down (I like to toast the extra squares too).

Step 3: Crack an egg directly into the center of the bread, filling the hole.

Step 4: Flip if necessary, for over-medium consistency.

When finished, you'll have a neat little portable slice of breakfast. The egg so thoroughly melds with the bread that it's hard to see where one ends and the other begins. Perfect for bachelors, old married hags, Brits and Yankees alike.

Now if someone could just explain what Welsh Rarebit is next...

One-Bowl Banana Bread

2009-04-24T23:01:00.000-07:00

After the heat wave this week, I found myself with several prematurely brown bananas and a whole bag of melted chocolate chips. Instead of tossing them aside, I decided to make lemonade out of lemons... or rather chocolate chip banana bread out of the mess.

This recipe is also adapted from my hometown church cookbook, and is simple and easy - in fact, I only had to clean one bowl and one spoon afterward. Well, that and a cutting board full of chocolate chip chunks that I had frozen, and then hacked into the appropriate portions. Here's the transformative recipe:

Easy Banana Bread with Chocolate Chips

1/2 cup oil
1 cup sugar
3 ripe bananas, mashed
2 eggs
1 1/2 cups flour (I used 1/2 white, 1/2 wheat)
1 tsp baking soda
1 tsp vanilla
1/4 tsp salt
3/4 cup chocolate chips

Mix all ingredients together in one bowl. Stir well.

Pour into ungreased loaf pan and bake for 55 minutes at 350 degrees.

You can also substitute nuts for the chocolate chips, but there's something about bananas and chocolate that complement each other so well. Plus, it makes it a late-night snack to satisfy a sweet tooth, instead of just a traditional breakfast bread.

Free Cone Day!

2009-04-20T19:50:00.000-07:00

It's that time of year again... Free Cone Day at Ben & Jerry's! And what better timing than when Southern California is in the midst of a heat wave. I was hunkered down inside the air-conditioned office all day, only to find that my car was a toasty 101 from hanging out in the company parking lot.

Enjoy the free scoop tomorrow, between noon and 8pm. Hopefully you can eat it quicker than it will melt...

Quote of the Day

2009-04-17T13:20:00.000-07:00

“The grand thing about cooking is you can eat your mistakes.”
- Julia Child

And a link to some pictures from the set of Julie & Julia, where Meryl Streep had to fill Julia Child's impressive shoes. I'm still excited to see the movie, though the book was less than stellar... Hopefully Streep & Company can elevate the source material.

(Sony Pictures)

Now, off to make more edible "mistakes!"

More Tax Day Dining Deals

2009-04-13T13:44:00.000-07:00

If you're a procrastinator like me, here is some motivation for rushing to the post office in time to take advantage of some foodie freebies. In addition to the Cinnabon deal listed below, many nation-wide restaurants are offering free or reduced price tax break deals this Wednesday. Check 'em out.

Seafood chain McCormick & Schmick's is celebrating tax day with specialty drinks like "In the Red" or "In the Black," as well as several menu items at $10.40. In addition, each diner on Wednesday night will be given a gift certificate for $10.40 to be used another night.

Subway is giving away free cookies all day (or until they run out).

P.F. Chang's is offering 15% off all food and drink.

Free scoop of ice cream at Maggie Moo's.

Mom's Chicken Divan

2009-04-09T21:34:00.000-07:00

This easy one-dish casserole was the first recipe I learned how to make. Granted, mom probably pulled it off the back of a Campbell's soup can, and it typifies the 70's casserole trend, but it's become a stand-by. I probably mastered this fool-proof recipe when I was at the ripe old age of 10, but over the next two decades I kept coming back to it, modifying it here and there to be somewhat healthy... and not as predictable.

The term casserole actually comes from the French word "cassoulet," the name of a hearty winter stew made with beans and sausages. There's a great recipe on Slate.com, that lays out the laborious 3-day process. This dish, fortunately, takes only about an hour from start to finish.

Chicken Divan for Two*

2 pieces uncooked chicken breast
1 large head broccoli
1 can cream of broccoli soup
1 cup cottage cheese, pureed
1/2 cup sharp cheddar cheese
1 tsp curry powder
1/4 cup breadcrumbs

Layer fresh broccoli in a small cooking pan (I used a loaf-sized pan). Place uncooked chicken on top.

In separate bowl, puree the cottage cheese so that no lumps remain. Mix together the condensed soup, the pureed cottage cheese, shredded cheddar cheese, and curry powder. Add pepper to taste.

Since I didn't have breadcrumbs on hand, I toasted two slices of wheat bread - making sure they went through the toaster cycle twice so they were extra crispy. Then I broke the bread apart in chunks and put in a blender to chop into fine crumbs.

Pour cheese mixture into pan, to fully cover the chicken. Top with breadcrumbs and cook, uncovered, for 35-40 minutes at 350 degrees.

Serve over rice, egg noodles, or pasta.

*Please note that the recipe card pictured is for the full 6 person casserole...my instructions are for a smaller portion. Mainly because I only had 1 can of soup in the cupboard. But also because I knew if I made the full serving my husband might just polish it all off.

If It Tastes Like Bacon....

2009-04-07T21:29:00.000-07:00

Starting with the rampant success of the Bacon Explosion profiled earlier this year in the NY Times, to the LA Times ongoing column "1,001 Things to do with Bacon," the other white meat has pervaded our culture like no other.

According to a recent study published in the Telegraph, bacon contains a unique combo of amino acids and sugars that, when cooked, cause a chemical reaction that pleases all of the senses. Or maybe that's just an elaborate justification for why we all crave it so much.

Is there a limit for what we can put bacon on? So far its invaded martinis, ice cream, and chocolate bars. There's even an entry on Wikipedia for "Bacon Mania," listing links to several bacon lovers clubs, new products, and claiming March 1st as National Pig Day. But now the smoky flavor has invaded the somewhat healthy sunflower seed... BIG'S brand sunflower seeds just announced a rollout of several new flavors, one of which is bacon. There's no actual bacon in these seeds, which are both vegetarian and kosher, but the flavor, smell, and taste is pure pig.

(photo from www.bigs.com)

While I'm not about to join the Bacon of the Month club or join the Bacon eating competition in Des Moines (both of which do exist), I'll give bacon its due... But I can't help but wonder if bacon has reached the tipping point of popularity. What's next, bacon flavored breakfast cereal? Or bacon scented bath soaps? What? They already have those too?? I may be starting a bacon backlash soon, if only that chemical reaction didn't smell (and taste) so good.

Sweet Tax Relief

2009-04-07T21:08:00.000-07:00

To combat tax day this April 15th, Cinnabon is handing out free samples of the bite-sized treat. Called "Cinnabon Bites" as in "tax day bites" (their words, not mine) these mini-bons will be gratis between 5-8pm.

(photo from cinnabon.com)

Since a regular Cinnabon clocks in at a whopping 730 calories, let's hope that the tiny Bites will have all of the flavor, but a significantly smaller amount of guilt. Since you can never be too rich or too skinny, and the only constant thing is death and taxes, or something to that effect...

Mangia Italia

2009-04-07T14:23:00.000-07:00

Whether you're a fan of Italian mega-chain Olive Garden or not, this contest is definitely something to check out. From now until April 12th, register on their website for a chance to win a tour of the Olive Garden Culinary Institute. Wait for it.... IN TUSCANY. The trip includes stops in Florence and Rome, and I'm sure bottomless bowls of salad and breadsticks.

Plus, every day they're giving away $25 gift cards at random. It's no trip to Italy, but a free meal in this economy is never bad!

Original Toll House Cookies

2009-04-02T22:10:00.000-07:00

Lately, it seems that every cooking show on the Food Network, Bravo, or Travel Channel is talking about cookies. And, inevitably, the segment appears where they show the origin of the chocolate chip cookie, the most popular cookie overall (homemade, that is - Oreo holds the spot for best selling pre-made treat).

By now, almost everyone knows the story of the owner of the Toll House Inn who added chopped up pieces of a nearby chocolate bar to her classic sugar cookie recipe. Instead of melting, the chocolate held its shape and the chocolate chip cookie was born. In exchange for her invention, Ruth Wakefield received a lifetime supply of Nestle's chocolate. Not such a bad deal it seems, as the happy accident has turned into a cultural icon. Looking for an easy crowd pleasing cookie to bring to a party this weekend, I decided to test out the well-worn recipe.

Toll House Chocolate Chip Cookies (4 dozen)

2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
12 oz chocolate chips

Mix flour, baking soda, and salt together. Set aside. In a mixer, cream butter and sugars together. Add eggs one at a time, beating well. Add vanilla (I used 2 tsp for extra flavor).

Stir in flour completely, then add chocolate chips and mix by hand.

Drop by rounded spoonfuls on ungreased baking sheet (or parchment paper). Bake at 375 for 9-11 minutes, until golden brown. Let cool on baking sheet before transferring to cooling rack.

The dough was slightly soft, and probably could've benefited from some time "resting" in the fridge in order to be more malleable. And next time I might try to find a newfangled recipe that doesn't use quite as much butter, as I prefer a chewier cookie. But there's no better place to begin than square one, and branch out from there. I think I'll munch on a cookie to help me brainstorm.

Sour Cream Coffee Cake

2009-03-30T20:36:00.000-07:00

These days, I tend to get most of my recipes online, but every once in awhile I want something a little more time-tested. That's when I pull out the old-fashioned church cookbook from back East - a collection of classic recipes from my mother's local congregation. Some of the recipes, like Marilyn Yates' "Blueberry Muffins" are over 100 years old, and most have a quaint personal touch, like "Roger's Carrot Cake" or "More, Please! Chicken."

Most communities have something akin to this - family recipes passed down throughout the years, gathered together for a fundraising event. There's actually quite a large number for sale on eBay. It'd be interesting to buy a few and read them as culinary road maps for a specific town or time period.

I'm not quite sure of the origins of Lola Riddle's sour cream coffee cake, but it sounded like an easy and timeless recipe. With a leftover container of sour cream, and a cabinet full of cinnamon and sugar, I dragged out the trusty old church cookbook.

Sour Cream Coffee Cake by Lola Riddle
1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Topping:
1/2 cup brown sugar
1/4 cup white sugar
2 tsp cinnamon
1/2 cup chopped pecans

Cream butter and sugar together. Add egg and vanilla and stir till combined. Beat in the sour cream.

In a separate bowl, mix the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the sour cream mixture and beat until combined.

Spoon half the batter into a greased 8x8 pan, and sprinkle with 1/2 the topping mixture. Add remaining batter and topping.

Bake at 325 degrees for 40-45 minutes.

Ideally, the cinnamon-sugar streusel will look more like a distinct band, but the dough got a little sticky on me and it turned into more of a Jackson Pollack type swirl. The sour cream, however, did its job and turned the cake into an almost pudding like consistency in the middle, and super moist and savory on the edges.

Thanks to all the folks at Trinity Episcopal Church in Tariffville, CT for keeping me on my floury toes in the kitchen.

The Password Is....

2009-03-30T19:55:00.000-07:00

In this city of taco trucks, roach coaches, and infamous Korean BBQ tacos, it's hard not to find a tasty deal. In fact, the topic has been hotly debated by LA Weekly's Jonathan Gold, and covered by Morning Edition on NPR.

I haven't eaten at a fraction of the taco joints discussed by Mr. Gold, but the one closest to me is better than most I've tried. Hugo's Tacos on the corner of Coldwater and Riverside is an offshoot from the Hugo's Restaurant across the street. Both serve mostly organic food and have plenty of vegetarian dishes. Hugo's Tacos uses organic beans and rice, and even has soy chorizo as an option.

(photo from hugostacos.com)

But I digress, as we all grow hungrier... the point is, if you haven't given Hugo's Tacos a whirl yet, every Wednesday in April they'll be selling tacos for $2.50 apiece between 7-10pm. Oh, and you have to say the secret password: ROLITO. Happy taco-ing.

Atwater Village Location
Open 10am to 10pm daily
3300 Glendale Blvd.
Los Angeles, CA 90039
Phone: (323) 664-9400

Meals O' the Week

2009-03-20T13:58:00.000-07:00

While I try to cook at home for the most part, there are some weeks where I find myself eating out quite a bit. When I sat back and looked at my meals out lately, I was surprised at the variety.

In the past 7 days, I've had the cuisine of 8 different countries: Japanese (sushi), Thai, Italian, Korean BBQ/Mexican, Czech (beer), Vietnamese (pho), and Cuban. And I haven't driven more than 13 miles from my apartment. Sometimes, living in Los Angeles does have its benefits.

Here are my "top 5" dishes of the week:

1. Burrata Mozzarella with roasted red peppers - Riva in Santa Monica
2. Spicy Korean Fries - Kogi BBQ at the Alibi Room
3. Sardines on homemade crackers - home
4. Black beans and sticky rice - Mambo's Cafe
5. Dragon roll - Little Tokyo

I can't wait to see what's on the menu tonight.... there's still time to squeeze in at least one or two more countries before the weekend!

Matzo Brei Breakfast

2009-03-15T17:53:00.000-07:00

With Passover approaching, and the grocery stores making way for end cap displays of Matzo crackers and jars of Gelfite Fish, this Shiksa decided to make something she's always wondered about: Matzo Brei.

I've heard the stories from friends about how good it is, and have been tempted to order a platter whenever I'm at the Jerry's Deli on Ventura, but somehow was always distracted by something more traditional on the overwhelmingly giant menu.

So, after reading Ruth Reichl's "Garlic & Sapphires," where she makes the dish as comfort food for her young son, in a very touching scene, I decided to follow her recipe and try it for myself.

Matzo Brei (from Ruth Reichl's recipe)

2 large Matzo crackers
2 eggs
salt
3 Tbsp butter

In a colander, break up Matzo crackers into small pieces, then run under warm water. Drain and place in bowl.

Crack eggs into bowl, season with salt, and mix with a fork until moistened.

Melt butter in a saucepan, then add the egg mixture, stirring to coat and cook.

For variety, a little green onions and pepper did wonders. And for those of you who may think that sausage has no place on a plate filled with Matzo Brei, this one was an innocuous vegetarian brand of breakfast non-meat.

It was so easy to make, and unlike regular scrambled eggs or omelettes, the absence of cheese went unnoticed. I plan on making it several more times...at least until the grocery store removes the end cap displays, or until I find a better recipe to test out. Matzo Ball soup anyone?

Bacon Chocolate Scones

2009-03-08T11:58:00.000-07:00

A few weeks ago, I went to a ladies brunch, but it wasn't your typical girlie event. There were no shrinking wallflowers here, and a greasy plate of Bacon Explosion sat next to the delicate chocolate chip scones. Everywhere you looked, there were sweet girls with snarky and wise statements, reflecting the juxtaposition of the savory bacon and sugary chocolate. Which got me to thinking....how to combine the best of both flavors??

I took the scone recipe that was emailed to the group of us a few days later (thanks Gabrielle!) and got to work. Instead of the chocolate chips that the recipe calls for, I substituted chopped up pieces of the classic Vosges Bacon Bar. Found at Whole Foods, Mo's Bacon Bar contains milk chocolate, sea salts, and real applewood smoked bacon. The result was a sweet and savory mix that resembles a typical scone at first, but then yields to a salty, smoky, bacon-lovin' taste that covers the tongue.

Chocolate Chip Scones (from Williams-Sonoma)

2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cups sugar
3/4 cups semisweet chocolate chips (or 6 chopped squares of the Bacon Bar)
1 1/4 cups heavy cream
3 Tbsp. unsalted butter, melted
2 Tbsp. sugar for topping

Preheat oven to 425 F; line heavy-duty baking sheet with parchment paper.

Sift together sifted flour, baking powder, salt & the 1/4 c sugar into a bowl. Toss together with a fork to mix thoroughly. Mix in the chocolate chips. Pour in the cream and mix with the fork until the mixture holds together. The dough will be fairly sticky.

Transfer the dough to a lightly floured work surface and sprinkle lightly with flour. Knead the dough 10 times, pushing it away from you with the heel of your hand, folding it back over itself and giving it a quarter-turn each time. Pat into a 9-inch disk. Brush with the melted butter and then sprinkle with the 2-3 Tbsp. sugar. Cut the dough into 12 pie-shaped wedges (I suggest a bench knife or pizza cutter) and transfer each to the baking sheet, leaving about a 1-inch space between the wedges.

Bake until the tops are golden brown, 15-17 minutes. Serve warm.

It's breakfast AND dessert all in one.

Turkey Burger Sliders

2009-03-07T11:57:00.000-08:00

I've been craving mini burgers ever since my last trip to NYC, where we ate our way through the Big Apple, from Two Boots Pizza to Sassy's Sliders on the Upper East Side. Like White Castle, Sassy's specializes in small, bite-size burgs, which are easy to eat by the fistful.

Adapted from the book Top Secret Recipes by Todd Wilbur, here is a simple and healthy version of the classic White Castle slider (including their signature steam-cooked burger).

Turkey Burger Sliders

1 lb ground turkey
salt & pepper to taste
1 small white onion
1 pkg dinner rolls

Mix together ground turkey and salt and pepper. Form into 2-inch square patties and place on parchment paper.

With a straw, poke five holes in each patty. Cover and place in freezer for 10-15 minutes, or until firm. In the meantime, chop onion into fine pieces and set aside.

Grease a frying pan and place chopped onion pieces in small bundles (as shown). Place the semi-frozen turkey patty over each onion pile. The steam from the onions should cook the entire burger without having to flip sides.

Toast dinner rolls and slice down the center horizontally. When the burgers are fully cooked, use a spatula to transfer them from the pan immediately onto each individual roll.

Fudgy Chocolate Walnut Cake

2009-03-03T22:20:00.000-08:00

While dinner tonight may have consisted of half a bag of vegetable chips dipped in hummus, dessert was not something to be rushed or trifled with. The only prerequisite was that it contain chocolate, so I dug up a dependable brownie recipe I've been working on lately. My Farmer's Market finds from the weekend included a bag of locally grown California walnuts, which seemed like the perfect addition.

I've found that adding one or two high-quality ingredients has an exponential effect on the finished product. From hand crafted olive oil to red sea salt, to imported chocolate powder and fresh walnuts, it's worth the few extra pennies to take your cooking to the next level.

Chocolate Walnut Cake

1/4 cup olive oil
3/4 cup sugar
1 cup cocoa powder
1/2 tsp baking powder
1/2 Tbsp vanilla
pinch salt
2 eggs
3/4 cup flour
1/4 cup crushed walnuts

Pour olive oil into a large mixing bowl and add sugar, stirring until sugar is fully dissolved. Add cocoa powder, baking powder, vanilla, and salt - and stir together.

Beat in eggs, then mix in flour by hand. Fold in the crushed walnuts to the batter and spoon into a greased 1 pound loaf pan.

Bake at 350 degrees for 40 minutes, or until toothpick comes out clean. Serve warm.*

*Mason jar full of milk is optional...but highly recommended.

Spaghetti with a Twist

2009-03-03T19:21:00.000-08:00

Inspired by a recent trip to the Studio City Farmer's Market to stock up on fresh vegetables, I decided to create a veggie-full version of the simple, yet classic Spaghetti Carbonara.

The trick to this dish is letting the warm pasta cook the eggs, so they don't resemble chunks of cooked eggs, but provide a rich and flavorful sauce for the dish. The process is much simpler than it seems, and the end product is a grown-up twist on scrambled eggs and bacon.

Spaghetti Carbonara with Asparagus

1/4 cup diced pancetta
8-10 stalks asparagus
1/2 lb spaghetti
2 eggs, beaten with salt and pepper
pinch of parsley
1/4 cup mozzarella or parmesan cheese
green onions and tomatoes to garnish

Cook pancetta and asparagus in a pan until crispy, adding olive oil if necessary.

In a separate bowl, beat together two large eggs with salt, pepper, and parsley, to taste.

Meanwhile, bring a pot of water to boil and cook spaghetti. Drain, then add to the pancetta and asparagus saucepan and turn off heat.

Pour egg mixture over pasta and stir vigorously until eggs are cooked by the heat of the pasta. Serve with green onions and tomatoes (and cheese, if desired).

Serves 2-4, depending on appetite!

Scatter Mix: A Guest Column

2009-03-02T07:58:00.000-08:00

Here is my husband's response to my write-up of his beloved Scatter Mix:

***************************************

Hello there. My wife is Gingerbread Girl, so I guess that makes me Gingerbread Man, or Gingerbread Guy, or Mr. Gingerbread. My other internet screen name is “Caped Revenger,” but since we are not talking about alternate casting decisions for “Superman III” on this site, Gingerbread Guy it is.

I was asked to contribute to this installment of “Let’s Eat,” because the edible subject – Scatter Mix – is a recipe that my mother discovered years ago. When viewed from a distance – and for your own safety I recommend at least 10 feet when it’s fresh out of the oven and my father and I are near – this snack dish looks like any other put together from an assortment of Chex cereals: Wheat Chex, Rice Chex, Corn Chex, Planter’s Peanuts, any kind of straight pretzels, and in our case, even Cheerios. There is also some other alchemic combination of butter, Worcestershire sauce and heating.

I maintain the mystery mainly because the actual recipe and cooking instructions are below, where they should be. But also because our family attraction to this catnip of snacks is so strong so that we couldn’t possibly believe that anything less than the Manhattan Project conjured up the secret formula. Saved mainly for the time of year from Thanksgiving to The New Year, “Scatter Mix” is a kind of obsession for us. We have been known to polish off an entire batch while still standing up. My Mom would send me some in zip-locked bags to college to share among new friends. Hiding them in my desk drawer, I thought then, as I do now, “to hell with making friends.” My dad once joked about the idea of finding a way to mainline Scatter Mix, directly into his veins, and I think if he tried to make some for himself it would be less “Mr. Mom” and more “Breaking Bad.” What I’m trying to say is that we’re seriously into this stuff.

Of course, nothing throws more light on the wackiness of a family tradition than seeing it through someone else’s eyes (the closest we had come before was when our beloved Labrador Sally looked over at us while we were chomping away as if to say, “Guys, I know I run in circles when you offer me a treat, but you’re just embarrassing yourselves”). When Gingerbread Girl first arrived, I didn’t understand why she wasn’t throwing herself face first into a bowl like the rest of us. Now I get it. We went a little overboard, and by “a little” I mean “a lot.” It’s nice to have someone new in the family, to not only look at old traditions with a fresh perspective, but bring in new ones too. The lovely person you all only know as “Gingerbread Girl” is the love of my life, and one of the many gifts she has given me is an appreciation for healthy food of real quality. I have abandoned my bachelor life of processed cheese spread, sugary sodas and dinners prompted by commercials featuring a talking Chihuahua, and traded it for a world of beet salads, Gouda cheese, whole-wheat spaghetti, dark chocolate, and pierogies. I used to think that last one were the bad guys on Star Trek: Deep Space Nine. The experience is better, the taste is better, I feel better. But maybe the best moment came when she set aside the healthier version of Scatter Mix she made the first time around, the one with less butter, less salt, and streamlined ingredients, and decided to make a letter-perfect version of the bowl of greatness from my childhood, just for me.

And to show you just how far I’ve come in all these years, I shared some with her.

A Retro Family Recipe

2009-03-01T19:13:00.000-08:00

A few years back, when my husband first brought me home to meet his family, I was introduced to a whole new batch of family traditions. One of them being Scatter Mix, which was an affectionate name for the Chex Mix party snack my now Mom-in-Law would make on Christmas, the Fourth of July, and other special occasions. Soon, our visits home became special occasions in their own right, and we began to look forward to enjoying the retro treat - from the minute we walked through the door and smelled the Scatter Mix toasting, to the large overstuffed Ziploc bag full of the magic mixture we'd inevitably get for the plane ride home.

Forget what you've always thought about Chex Mix, especially the over-salted and dry versions you can find at 7-11. It's also a distant cousin to the recipes on the back of the modern boxes, most of which feature "fun, hip" additions like marshmallows, chocolate, or bagel chips. This recipe is the real deal - found printed inside an antique Chex cereal tin purchased at a yard sale in the Midwest.

Chex Mix was first developed in the early 1950's, was featured in a Life Magazine article in 1952, and then hit its stride in the mid-50's, after the wife of a company executive served it at a holiday gathering and it caught on as an instant party staple. These days, Chex sells 15 different varieties of the mix, but I'm now a devoted fan of the original....thanks to the secret recipe that I finally recieved a copy of once I joined the family.

Chex Mix aka Scatter Mix

1 stick butter
1 1/2 tsp seasoned salt
4-5 tsp Worcestershire Sauce
2 cups Wheat Chex
2 cups Rice Chex
2 cups Corn Chex
2 cups Cheerios
1 cup cocktail peanuts
1 cup broken pretzel sticks

Heat oven to 250 degrees, and melt butter in large roasting pan as oven comes up to temperature. Stir seasoned salt and Worcestershire Sauce into butter until fully combined.

Add all of the remaining ingredients at once, stirring to coat. Bake at 250 degrees for one hour, mixing every 15 minutes until done. Spread on paper towels to cool, then store in airtight container.

Something to Chew On

2009-02-25T08:00:00.000-08:00

With daily reminders that the economy is suffering, here's some good news - a list of major restaurants in Los Angeles that are offering reduced priced prix-fixe menus and nightly specials.

Just in time for Easter, Peeps unveils a new flavor: chocolate mousse marshmallow bunnies. Can you believe they're low-fat??

A bakery in Indianapolis is bringing the "pizza cone" to America. It's precisely what it sounds like: a slice of pizza in a hand held ice-cream cone shape.

The elusive Kogi Taco truck has hit the pages of the New York Times. There's also a rumor that they'll be establishing a permanent location later this year.

Cole's French Dip restaurant has finally opened its Prohibition-era inspired back bar, Varnish. I can't wait to try the "The Business," a gin, honey, & lime combination.

LA Weekly's Jonathan Gold is hosting a Food & Wine event next Sunday, March 8th where you can sample beer, wine, and small bites from over 30 local restaurants. (Hint: Goldstar has tickets that are nearly half off the list price).

In connection with Michelle Obama's tour of the White House kitchen, here's the official website on the kitchen's history, including pictures throughout the years.

Is it lunchtime yet??

An Unsatisfied Customer

2009-02-20T13:29:00.000-08:00

Most people, when faced with a bad meal or an unruly server, choose to leave a bad tip or do the dine and dash. Or, if they're really feeling burned, speak with the manager.

An Orange County woman tops it all by calling 911 to summon the cops to Burger King. The reason: they messed up her order for a Western Burger. Her explanation was, because, "you're supposed to be here to protect me."

According to snopes, this was an actual call that the Orange County Sherriff's Department had to field. Maybe it was a slow day, because the dispatcher takes a full 2 1/2 minutes to ultimately tell her to just grow up.

The question that remains is, who will protect us from people like her?

Celebrate National Pancake Day at IHOP

2009-02-19T20:30:00.000-08:00

Next Tuesday, February 24th, is Shrove Tuesday, the day before Ash Wednesday and the beginning of Lent. Also known as Fat Tuesday, this is a day to indulge in all the last minute goodies before fasting (or abstaining from foods like meat or dairy) for the following 40 days.

In some cultures, Shrove Tuesday was celebrated with pancakes, a quick and easy way to use up all the remaining eggs, butter, and milk before Lent began. Drawing on this trend, IHOP has declared next Tuesday National Pancake Day. And to celebrate, the International House of Pancakes is giving away a free shortstack of pancakes all day, from 7:00am and 10:00pm. All they ask in return is for you to consider making a donation to the Children's Miracle Network.

IHOP holds a special place in my heart, as Mama Gingerbread worked there before I was born. When my brother and I were older, she'd take us back to the restaurant where we'd have chocolate chip pancake smiley faces with cherries for eyes and a whipped cream mouth as people stopped by to say hello.

Whether you are planning to fast this year, give up something, take up something, or celebrate Mardi Gras... be sure to have some free pancakes first.

(photo from www.ihop.com)

Homemade Wheat Crackers

2009-02-18T22:37:00.000-08:00

Early tonight I had a craving for crackers and cheese but was missing one of the major parts of the equation. Around the same time, I was watching an episode of "Good Eats" on the Food Network, which I'm sure contributed to my hunger. Just like the rule about going grocery shopping, it's never wise to watch the Food Network on an empty stomach. In this episode, Alton Brown made homemade crackers look like a breeze, as he does most anything. However, this time, they really were simple.

Since I didn't have the poppy or sesame seeds required in the recipe, I used a little bit of garlic pepper to flavor the crackers instead. Sometimes I like to play a little game called "let's see how many things I can make from food that's already in our cupboard." Also, if I had ventured out to the store, it would've been too easy to just grab a box of Saltines. I'm glad I didn't - these crackers were more substantial and more flavorful than most you'd find at the grocery store. Slightly reminiscent of Wheat Thins, but more savory and crisp, especially warm out of the oven. Now if I could only find a way to mass produce them, they'd be perfect for that upcoming Oscar party....

Baked Wheat Crackers
(adapted from Alton Brown's seedy crisps recipe)

1/2 cup wheat flour
1/2 cup white flour
1 1/2 tsp baking powder
1 tsp salt
1 tsp garlic pepper
3 Tbsp olive oil
6 oz water

Mix dry ingredients thoroughly in small bowl, then stir in oil and water by hand until a small ball of dough forms. Knead by hand 4-5 times on a well floured surface, then let the dough rest under a towel for 15 minutes.

Separate dough into 4 parts and roll out each section until the thickness is about the size of a sheet of paper. Place on parchment covered cookie sheet, poking holes in the top to let air escape. (Here's where I cut the dough with a pizza cutter into squares, so they'd be easier to separate after baking.)

Bake at 425 for 5 minutes each side, flipping partway through to ensure both sides are evenly browned.

Serve with onion dip, peanut butter, or my favorite... cheddar cheese.

Chocolate Graham Cracker Cookies

2009-02-16T18:13:00.000-08:00

For Valentine's Day this year, I got a pound of chocolate. Nothing so silly as chocolate wrapped up in a heart-shaped box or infused with bacon, but a plain plastic jar of Valrhona chocolate powder. It was exactly what I wanted.

Valrhona is mostly popular among chefs for its small, vintage productions of chocolate, grown in individual plantations, much like wine. While their chocolate can't be found in most traditional grocery stores, over the past 90 years it has become one of the largest chocolate suppliers in the world. But even though it seems exclusive, Valrhona is only slightly more expensive than the store-brand chocolate powder - only $10/lb - and tastes much more refined and rich.

Of course, I had to experiment with it as soon as I got home and made three different kinds of chocolate cookies. Here were my favorites, the chocolate graham cracker cookie (sort of like marshmallow-less s'mores).

Chocolate Graham Cracker Cookies

1/2 cup butter
3/4 cup brown sugar
1 egg
1 tsp vanilla
1 cup flour
1/3 cup cocoa powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup chocolate chips
3 graham crackers, broken into small pieces*

Cream together butter and sugar; add egg and vanilla. Mix together all dry ingredients and add slowly to butter mixture until fully combined. Stir in chocolate pieces and graham crackers by hand.

Bake at 350 degrees for 12-14 minutes. Let cool before serving. Makes about one dozen.

*For variety, try chopped nuts, chocolate chips, or butterscotch morsels instead

It's surprising what a big difference the Valrhona chocolate makes. The cookies tasted more like dense fudge brownies or small squares of speciality chocolate than just plain old chocolate cookies that took no longer than 15 minutes to throw together. It's sort of like adding nitrous oxide to a plain old combustion engine, leaving everything else behind in the dust.

Fresh Links and Free Fries

2009-02-10T13:27:00.000-08:00

If you've seen the recent Jack in the Box commercials that feature Jack getting hit by a bus, the company is hoping that this coupon for free curly fries will console you.

For the best pictures of bacon doughnuts and deep fried candy bars, look no further than ThisisWhyYou'reFat.com

A Los Angeles eater wraps up his edible journey through 120 different countries at ManBitesWorld.com

Traxx, the art deco restaurant at Union Station, is offering a prix-fixe Valentine's day menu.

The Vegan restaurant Doomie's is going out of business, but before they do are staging a $10 all-you-can-eat event to clean out the pantry.

Starting in March, Starbucks will be featuring lower-priced combo deals if you buy one of their new breakfast sandwiches with your coffee.

And a recent transplant to LA marvels at the farmer's market selections we have to offer (with tasty pictures).

Chinese Dim Sum Egg Custard

2009-02-08T20:52:00.000-08:00

Growing up, I was a frequent visitor to New York City's Chinatown. As a young girl, it was my choice for my special birthday meal several years in a row, and I quickly became a connoisseur of everything from shrimp dumplings to frog legs. After every meal, however, we'd finish off whatever new and exotic dish we had tried with a simple egg custard tart.

It's one of the rare sweet treats found at Dim Sum (the loose translation being "heart touching"), a Chinese tradition that arose from afternoon tea to include small appetizer-sized plates of steamed buns and savory rolls. Now, the meal is usually served from mid-morning to early afternoon at most Chinese restaurants, the servers bustling around the restaurant with carts full of their offerings like a movable buffet. Tea is still served as a matter of course with Dim Sum, and it is considered good luck to fill your companion's cup before yours.

Nothing goes with tea quite like the simple but sweet egg tart, which is the most common dessert served at Dim Sum. It consists of a plain flour crust and warm egg custard. Being miles from Canal Street and finding LA's options too crowded, I decided to make my own with this easy recipe.

Dim Sum Egg Custard Tart

Crust:
1 cup flour
1/2 stick butter
2 Tbsp warm water

Filling:
1 egg
4 Tbsp sugar (fine or syrup)
1/2 cup milk

Knead together flour and butter, then slowly work in water by hand. Roll out dough on a lightly floured surface and separate into 8 round pieces. Press gently into greased tart pan or cupcake tin.

Beat egg by hand (room temperature works best) and mix in sugar and milk, making sure there are few air bubbles. Fill each shell 1/2 inch.

Cook for 10 minutes at 425 degrees, then reduce heat to 400 degrees and continue cooking for 12-15 minutes or until toothpick inserted comes out clean.

Two Boots Grand Opening (and Party)

2009-02-07T12:18:00.000-08:00

The quirky NYC pizzeria chain Two Boots is finally opening its much anticipated (by me, at least) Los Angeles branch this weekend - in Echo Park, to be precise. Though they have started to serve their signature pizza, the restaurant's official grand opening is next Thursday, February 19th, where you can get free slices and soda between 6pm and 8pm at the "Opening Night Party."

Two Boots, so named because it combines flavors from the boot-shaped regions of Italy and Louisiana, first opened shop on Ave A in the East Village in the summer of '87. Since then, it's become an NYU student stalwart, a part of the lower level Grand Central food court, and gone up the New Haven line to open shop in Bridgeport, CT. On my last trip to New York, a Two Boots had even moved into my favorite corner pizzeria on the corner of 84th and 2nd, bringing their eclectic assortment of slices with them.

While the pizzeria adheres to most NYC thin-crusted "musts" (like cornmeal on the bottom) it also breaks tradition with flavors that transcend the typical. From the Dude (cajun bacon cheeseburger), to the Mr. Pink (chicken, tomato, & garlic), or the Bayou Beast (shrimp, crawfish, andouille sausage, & jalapeno), chances are you'll find what you're looking for. Even plain ol' cheese.

I, for one, am glad that I'll be able to relive the mid-90's by stopping by the new Boots after a night out at a dark club (it's conveniently located next door to the Echo) and rejuvenate with a piece of Larry Tate. And I won't even have to fly all the way to New York.

Olive Oil Brownies

2009-02-04T23:03:00.000-08:00

On a recent drive to Lake Tahoe, we stopped at the only exit for miles to stretch our legs and happened upon the small mountain town of Placerville, California. There's just one Main Street running through town, with boutique shops and art cooperatives lining the street. And at one of those shops is where we struck oil in the former gold rush town.

Winterhill Farms produces and bottles their own extra-virgin olive oil in a variety of flavors. In addition to the traditional EVOO, they also feature cold-pressed blood orange, lime, and meyer lemon. The sampling booth was set up so that we could try each of the varieties with a small crust of bread. While the fruit flavors took a few seconds for the tastebuds to get used to, ultimately they would serve the right recipe well.

The Winterhill store in Placerville sells olive oil by the bottle, and also in bulk. If you bring in your used bottle (or any container, for that matter) you can get a refill for only $6, about 1/3 the cost of a 500 ml bottle. Here are the stainless steel containers, lined up and ready to dispense.

In addition to oil, Winterhill carries a variety of sea salts and organic chocolates. We decided to get a selection of all three and combine them in a unique recipe for Extra Fudge Brownies.

Using olive oil as a substitute for butter keeps the brownies a little more moist, less greasy, and actually much better for you. Wherever the recipe calls for butter, you can substitute olive oil at a 75% ratio. Meaning, 3/4 cup of oil for every 1 cup of butter.

Red sea salt from Hawaii is said to complement the cocoa bean and bring out intense hidden flavors in chocolate. It's usually harvested with small amounts of clay, which give the salt its red hue.

Here is my adapted recipe for:

Olive Oil Brownies with Red Sea Salt

1/2 cup olive oil
2 cups sugar
2 cups cocoa powder
1/2 tsp red sea salt
1 Tbsp vanilla
1 tsp baking powder
3 eggs
1 1/4 cup flour
1/4 cup dark chocolate chunks

Mix the oil and sugar in a medium bowl until the sugar is completely dissolved. Slowly add the cocoa powder, salt, vanilla, and baking powder, mixing well. Add eggs one at a time, beating well. Stir in the flour until fully combined and then add the chocolate chunks.

Bake at 350 degrees for 30 minutes, or until toothpick inserted comes out clean.

The finished product is more nuanced than traditional brownies - sweet up front, with a salty tang towards the end that intensifies the flavor. Overall, the olive oil isn't abundantly noticeable to the casual taster, but it ultimately makes the brownie taste more like a grown-up dessert.

Now I must plan another trip up to Placerville to refill my nearly-empty bottle, and experiment with mixing in some additional flavors to my brownie mix. I wonder what blood orange flavored brownies would taste like??

Free Chipotle Thursday!

2009-02-04T07:24:00.000-08:00

To celebrate the opening of its new Encino store, Chipotle will be giving away free burritos (or burrito bowls) this Thursday, February 5th, between 11:00am and 8:00pm. The new store is located on Ventura Blvd, just west of Woodley.

Chipotle has made strides to use all-natural, antibiotic free meat, incorporate recycling into their menu prep and clean-up, and even opened a "green" store in Illinois that's partially powered by wind.

So now you can feel good about eating their so-called "Food with Integrity" and not just because the guacamole is rocking.

Free Breakfast at Ikea

2009-01-28T08:35:00.000-08:00

This Friday 1/30 through Sunday 2/1, Ikea is offering a free basic breakfast (including coffee) to promote their "seize the days" sale this weekend.

You can find a coupon in the weekly flyer in your mail, or by going to this link and printing one out. The deal is for eggs, bacon & potatoes, but alas, none of their famous Swedish meatballs in lingonberry sauce. You can probably buy some regional specialties in the market on the way out - I find it's always easier to shop on a full stomach.

Mini Lemony Cupcakes

2009-01-27T22:09:00.000-08:00

November through March provides a small window where Meyer Lemons bloom and bring a new flavor to the wintery kitchen landscape. I've been seeking out different ways to use them this season, including a failed lemon bar recipe from the Barefoot Contessa that I mistakenly overcooked into a lemon jam consistency. Good for spreading on toast, but a little thick and caramelized for a sweet snack.

I was putting away groceries the other night when I spotted a recipe for lemon cupcakes on the back of a bag of organic sugar, of all places. In addition to lemon zest and lemon juice, it called for a container of lemon-flavored yogurt. It seemed I couldn't get more citrus-y than all three in one dish, so I gave it a whirl.

There was a strong lemon taste to the mini cakes, but not overpowering. The lemon yogurt made the consistency slightly more dense than usual, but overall the difference was not noticeable.

On half the cupcakes I mixed a quick "lemon glaze" that my Aunt H. uses on her homemade lemon bread made with fruits from the tree in her backyard: 2 Tbsp sugar stirred into 1/4 cup lemon juice.

On the other half, I made a lemon infused frosting with milk and powdered sugar, mixing until stiff enough to shape on the cupcakes. Since the cakes themselves weren't very sweet, the frosting provided a nice counterpunch.

And so, from the back of my Ralphs' brand organic sugar, here's the recipe for:

Real Lemony Muffins

2 1/4 cups flour
2 1/2 tsp baking powder
1 tsp baking soda
1/2 cup organic sugar
1/4 tsp salt

Mix the above ingredients by hand in a medium sized bowl; set aside.

In electric mixing bowl, blend together:

2 Tbsp melted butter
2 medium eggs
12 oz lemon yogurt
Zest and Juice from 2 lemons

Slowly add in the dry ingredients and stir until blended. Spoon into muffin cups, filling 3/4 full.

Bake at 400 degrees for 20 minutes until the tops are golden brown.

Makes 15 regular sized cupcakes, or 36 miniatures.

Frosted Chocolate Chip Ricotta Cookies

2009-01-25T15:21:00.000-08:00

With all the leftover ricotta cheese from my lemon ricotta pancake experiment the other night, I've been scouring the internets for other new and delicious recipes. Thinking that the ricotta could potentially make certain desserts sweeter without all the extra oil and butter, I found a recipe for basic ricotta cookies that I adapted for my own uses.

By adding dark chocolate chunks to the mixture, I was hoping to emulate the taste of an Italian Cannoli (plural for cannolo, which means "little tube"). However, at the end of the day, the cookies were plenty moist and sweet, but tasted more like plain old scones. Though not as crumbly or savory as a scone. But made with far less butter!

Chocolate Chip Ricotta Cookies

1/2 cup butter
1 cup sugar
1 large egg
1 tsp vanilla extract
1 cup ricotta cheese
2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder

In mixer, cream together butter and sugar. Add vanilla and egg, mixing until combined. Fold in ricotta cheese, and then stir in the flour, baking soda, and baking powder mixture.

Drop by rounded teaspoons on a parchment paper covered cookie sheet and bake at 350 degrees for 12-15 minutes, until golden brown. Let cool before serving. (Makes 2 dozen cookies).

To finish them off, I mixed together a simple glaze of butter, milk, vanilla extract, and confectioner's sugar over the stove, then dipped each cookie in by hand as the frosting was cooling. It took about a half hour to set, though I confess to trying 2 or 3 before they were finally "finished." The extra sweetness took them back into cookie realm and made 'em perfectly proportioned. Tastewise, that is, not structurally, as you can judge from the picture.

Far from Normal

2009-01-24T14:35:00.000-08:00

This post is custom-tailored for my husband, who may be the biggest simultaneous fan of both Roger Ebert and the Midwest hamburger chain Steak & Shake. Something that, as he self-deprecatingly points out, is akin to reading the NY Times while sipping Mountain Dew.

In his Wedne sday blog entry, the Chicago Sun-Times film critic takes a departure from talking about movies and instead examines his love for the old-timey steakburger, which originated at Steak & Shake's first location in Normal, IL.

I don't dare paraphrase Ebert's homage to homemade milk shakes and the extinction of the car hop, as it is poetically written and wonderfully nostalgic. But suffice it to say that it would be his meal of choice on Death Row, or over the course of a 3-day trip back home for a high school reunion. Ebert breaks down childhood memories and a brief history of the restaurant with the same amount of attention he would normally devote to this year's crop of Oscar nominees.

My own first Steak & Shake experience was a few years back, on a trip to Florida to visit an old friend, Miss H. Even though my husband and I had only been dating for a few weeks, I was well aware of his fondness for the franchise (along with his pie-in-the-sky plans to eventually bring one to California). So when Miss H. and I spotted one on the way home from a night out on the town, I urged her to pull over. We had a 2 a.m. snack of steakburgers and grilled cheese on Texas Toast in the shiny black and white tiled dining room which was, judging by the other clientele, a popular cop hangout in the early morning hours.

When we told the waitress that my husband would be jealous of our visit to Steak & Shake, she provided us with paper chef's hats bearing the logo to take home to him. Miss H. and I couldn't resist having a picture taken of us mugging in front of the counter wearing the matching hats. Later on, while relaying our culinary adventures, my husband was happily surprised to see I had brought him back a souvenir. Though I'm sure he would've been much happier if I had found room in my luggage to bring home an actual burger.

If you're ever in the Midwest or Texas, I encourage you to stop by and see what all the Steak & Shake fuss is about. And, maybe one day, I'll be able to meet you for a milkshake at the Beverly Hills location...

Free Coffee at Panera

2009-01-23T13:12:00.000-08:00

This coming Wednesday, Jan. 28th, Panera is rolling out its new line of artisan coffee and breakfast offerings. To promote the new Light & Dark roasts, Panera is offering free cups of coffee all day long. According to Panera Bread's Chief Concept Officer Scott Davis, "To ensure that each cup is of the highest quality and consistency, we filter the water used down to one micron or one tenth the size of a droplet of mist." Sounds like someone's been busy in the lab.

In addition to the free cup of joe, Panera will also be handing out samples of its breakfast sandwiches (made with Ciabatta bread, fresh eggs, and Vermont cheddar cheese, they'll be giving Starbucks' reheated selections a run for their money) and new low-fat strawberry granola parfait.

The food, drink, and wi-fi will all be complimentary on Wednesday, but Panera is asking that you contribute at least $1 to "Operation Dough-Nation" to help feed the community. The company plans on matching all donations that day to raise money for local food needs.

Free food with a side of do-gooderness. Not a bad way to start the morning.

Zesty Meyer Lemon Ricotta Pancakes

2009-01-23T00:24:00.000-08:00

I'm not a morning person. And when the alarm goes off, I'd much rather press snooze three times in a row than take that 21 minutes to create a well-balanced healthy breakfast. That's why the "Breakfast for Dinner" option holds such great appeal. Better still, you can drink wine with your eggs or crepes.

In search of a pancake that would be filling enough for a whole meal, I found this recipe for Lemon Ricotta Pancakes online. It serves two, but can easily be doubled for a larger crowd. The process is just as easy as making traditional pancakes, though the ricotta cheese substitutes for much of the batter, giving the pancakes a denser, creamier finish.

At Trader Joe's, the only lemons I found were sweet Meyer Lemons (a variety that originated in China and is thought to be a cross between a traditional lemon and a mandarin orange). The Meyer Lemon has been the citrus fruit du jour among name-brand chefs, and can be found in desserts at L.A.'s All' Angelo and Mozza. Winter is the season for Meyers, so I took advantage and bought a 5-pack, hoping to test drive several other lemony recipes if the pancakes went well.

And it did. My guinea pig, Miss Tigre, commented on how delectable the structure was - after calling out ingredients to me as I stirred and poured and flipped, she was surprised to see that the cheese mimicked a traditional flour batter. The lemons, however, being on the sweet side, didn't provide quite the tang we were looking for. An easy fix for next time would be to add even more lemon zest to the batter. I'd also heat the griddle hotter, for longer, in order to get a better contrast between the crispy crust and pudding-like center.

As crusty NYC cafe owner and pancake guru Kenny Shopsin says, "If you buy a good griddle, you oil the griddle properly, you heat it as hot as it needs to be heated before you drop the batter, and you cook the pancakes for the correct amount of time, you could use boxed pancake mix or Aunt Jemima frozen pancake batter, and your pancakes would turn out just as good as mine." That's a theory I plan to put into practice from now on....

Meyer Lemon Ricotta Pancakes (adapted from food writer Amy Sherman)

1/3 cup ricotta cheese
1 large egg; separated
2 Tbsp milk
3 Tbsp flour
1 tsp sugar
1/4 tsp baking powder
pinch salt
1/2 teaspoon grated lemon rind

In a large bowl, mix together the egg yolk and ricotta cheese, reserving the egg white.
In a separate bowl, combine the flour, sugar, baking powder, salt, and lemon rind. Slowly add the milk, then combine with the ricotta cheese mixture.

The trick to getting fluffy pancakes is to whip the egg white separately, and then fold into the batter. This is true for these pancakes or traditional flapjacks.

Heat skillet over medium heat, then coat with peanut oil or cooking spray. Immediately before dropping the batter onto the hot skillet, add a cold dab of butter to the pan.

Cook until bubbles appear on the opposite side, then flip and continue until both sides are golden brown.

Serves two happy customers.

There's No Place Like Auntie Em's

2009-01-21T21:56:00.000-08:00

Located on a main thoroughfare in the heart of Eagle Rock, Auntie Em's Kitchen on Eagle Rock Blvd. is like dining at a good friend's place. When you step inside, narrowly ducking busy waitresses bearing trays or busboys clearing tables, you'll find three tiny rooms and a patio with little nooks and crannies, one of which overlooks a collection of glass Mason jars. Local artwork hangs on the walls and function rules over form. Meaning, you help yourself to your own coffee - located in two giant carafes in the main dining room.

Just like the decor inside, the menu is a funky blend of home cooking and organically sourced products. Since Auntie Em's is mostly open for breakfast and lunch ('til 7 on weekdays and 5pm on weekends), it specializes in pastries and treats from the bakery case. Breakfast consists of a wide array of open-faced sandwiches on ciabatta bread, to staples like french toast and bagels.

Where Auntie Em's true gems lie, however, is in the seasonal menu. Recently, for a Sunday brunch, the ever-changing chalkboard listed nearly as many items as on the standard menu. There's usually a quiche of the day, breakfast grits and sausage, and pancakes with fresh fruit, and always a large selection of vegetarian items. The wintery breakfast specials held quite a few pleasant surprises, from a roast pork loin and eggs, to an omelette with white beans, to a gratin made with potatoes, yam, kale, and a blend of cheddar, american, and chevre cheeses. Being a lover of all things covered in cheese, you can probably guess which dish I ordered.

The food is rich and filling, and not for the faint of heart (or those watching their Weight Watchers points). However, the all-natural ingredients and fresh vegetables, some grown in the restaurant's own backyard, help ease the guilt factor. Once every few months, Auntie Em's puts all that organic goodness to task, when it hosts a five-course local Farmer's Market dinner. At $32 per person, it's a rare tasting menu that doesn't break the bank.

Even though we were well past the point of being full, we couldn't leave the premises without sampling the oft-recommended Red Velvet cupcake. It was a light and fluffy picture of perfection, which led to a discussion of whether the name velvet subliminally made it taste richer. I think we need to try a few dozen more, in order to find out for sure.....

Fresh from the Kitchen

2009-01-21T13:09:00.000-08:00

Did you know that President Obama was once a guest critic on a local Chicago food show? The episode never aired, but you can see the Prez opine on Peach Cobbler in this clip from You Tube.

As a healthy, salmonella-free alternative to peanut butter, check out the Soy Nut Butter alternative from Trader Joe's.

Noah Baumbach envisions a dark future in this fabricated study from the New Yorker on how red wine may increase your lifespan.

Go to the official Senate website to download the recipes for Seafood Stew, Brace of Pheasant and Duck, and Apple Cinnamon Sponge Cake served at Obama's historic inaugural meal yesterday.

Burger King wants you to send someone an Angry-Gram to coincide with its new product, the Angry Whopper - so named for its layers of jalapenos, pepper jack cheese, "angry" onions, and spicy sauce.

Daddy Geek Boy reviews the Butterfinger "Buzz" bar, the all new caffeine-enhanced version of an old favorite.

The New York Times reposts one of its most-viewed articles from '08 listing the "11 Best Foods You Aren't Eating."

And, as a counterpunch, Men's Health rounds-up the 20 Worst Foods of the year, along with suggestions for healthy alternatives.

A Nation Smiles

2009-01-20T13:01:00.000-08:00

To celebrate the fact that millions of Americans can't stop smiling on this historic day, Trident is giving away free packs of gum. Their campaign is centered around VeePee Biden and his pearlier than thou whites - you can check out their message of "Peace, Love, and Dental Hygiene" on the website JoeBidensTeeth.com.

For your complimentary pack of Trident sugar-free gum, go to the site and upload a picture of your smiling face. But for even more amusement, check out the "Testimonials" tab, where you can read Hockey Mom call Biden's smile a shining "beacon of hope," and Anonymous call those choppers "a smile that could end a filibuster."

Peace, Love, and Dental Hygiene, indeed.

Free Pinkberry

2009-01-20T11:20:00.000-08:00

From now until next Sunday the 25th, Pinkberry is offering a buy-one, get-one free deal with the following coupon. The addictive low-fat yogurt now comes in coffee and pomegranate flavors, in addition to the original and green tea standard choices.

Added bonus: you can print out the coupons as many times as you like between now and Sunday. Looks like the newly opened Burbank branch may be getting some higher than normal business this week.

Basic Indian Food

2009-01-19T09:21:00.000-08:00

Every time that I go out to eat, I try and pick something new or unique - something that I couldn't easily replicate at home. That's why Indian food has held a certain fascination lately, since I can't quite figure out how all the flavors meld together to create the flavor of warm-spicy, but not hot-spicy. It's also primarily vegetarian, and not in a wilting salad, unfulfilling kind of way. Vegetables never tasted so interesting when I was growing up (sorry, Mom).

The challenge was set. Therefore, to make things difficult for myself, I requested an Indian cookbook for the holidays and got my favorite kind: one with an equal mix of recipes, history, and of course, pretty pictures. Flipping through the pages is like watching the Food Network: dangerous when you're hungry.

I found the most basic recipe to start with - Aloo Gobhi, a mix of potatoes and cauliflower. According to Savoring India, Aloo Gobhi is a mild dish that is served to children to acclimate their palates to traditional Indian spices. It's also a jumping off place before getting into more complicated (and spicier) fare. Perfect place to start. Except I'm missing cauliflower...

Having seen a few variations at my favorite local Indian buffet (this deserves a much longer post, but suffice it to say at the moment it is the champagne brunch at Clay Oven on Ventura), I decided to substitute carrots instead. The sweetness of the carrots counter-balanced the sharpness of the ginger and heat from the cayenne pepper perfectly. And it only took 15 minutes to throw together the chopped vegetables and create a smoky, spicy sauce over the stove using household spices. Of course, the chopping and peeling of vegetables took some time, especially with my new knife set, which I think has a higher finger vs. food ratio in terms of things chopped in my kitchen.

So, here's a variation on the basic Indian dish Aloo Gobhi from the Williams-Sonoma cookbook, and our introduction into recreating our favorite dishes at home.

Aloo Gobhi

3 potatoes, peeled and cut into 1-inch pieces
5 large carrots
2 Tbsp vegetable oil
1 tsp cumin
2-4 Tbsp ginger (preferably fresh)
2 tsp minced garlic
3/4 tsp turmeric
1/2 tsp cayenne pepper
1 1/2 tsp salt
3/4 cup water

In a large saucepan, heat up the oil and cook the cumin seeds for 30 seconds, or until a darker shade. Add the potatoes and stir-fry for 5 minutes, until slightly tender.

Add the rest of the spices (ginger, garlic, turmeric, cayenne pepper, salt) and stir. Throw in chopped carrots and water, then cover and simmer for 10 minutes until vegetables are soft.

Uncover and cook for an additional 5 minutes to thicken the sauce. Serve with a side of rice or naan. (2 people as a main dish, 3-4 as a side).

Donuts for America

2009-01-16T15:57:00.000-08:00

On Inauguration Day this Tuesday, Krispy Kreme will again support patriotism in its own way: by giving away free doughnuts!

According to the press release, all you need to do is show up on Tuesday the 20th for the complimentary doughnut of your choice to see firsthand "how oh-so-sweet "free" can be."

If their Election Day giveaway was any indication of how popular this freebie will be, I'd suggest arriving before the actual inauguration time (with festivities starting at a bright and early 7:00am for us West Coasters) or plan on watching the seemingly endless path of doughnuts through the waterfall of glaze to pass the time.

I'd Like to Give the World an Obama Coke

2009-01-16T08:42:00.000-08:00

Jones soda is known for its popular sodas (Green Apple, Root Beer), a little off-center flavors (Blue Bubblegum) and just downright weird concoctions (seasonal Turkey and Apple Pie). You can read what the folks at the Onion AV Club had to say about last year's Kosher Christmas Ham, among other new holiday offerings.

So it only figures that the quirky soda company would be offering a new Presidential combo: the Orange you Glad for Change Cola that is natural cane sugar cola with a citrus twist. And a smiling picture of our next President. Six-packs of the future collectible are now selling for $14.99.

(image from www.myjones.com)

The folks at www.myjones.com are all about making their product personal, even offering custom designed labels for weddings and office parties. Some of the most popular can be found in an online gallery where you can choose to have a bottle printed with another user's pre-loaded image. I suppose this would work, if you're in a rush and you always wanted a picture of "Danielle's" new baby or "Royce" popping his skateboard.

While most of their limited edition products lie in the realm of novelty-only, the Obama Cola looks like it could actually be tasty. Or at least less salty than Christmas Ham.

The American Plate

2009-01-15T20:31:00.000-08:00

This is a surviving menu from President Lincoln's 1865 Inaugural dinner. As the crowd gathers in D.C. to witness Barack Obama's inauguration next week, a few of us wonder what he'll be dining on later that night in a celebration dinner with family and future Cabinet members.
The Los Angeles Times reports that much of the menu served next Tuesday will be an homage to President Lincoln - featuring some of Abe's favorites such as pheasant and molasses sweet potatoes. The article also provides a thorough account of what former Prez Madison, Clinton and Truman served, with an amusing sidebar about early crowd control.

Here's the full article by Andrew F. Smith, including recipes for Garfield's pickled oysters, Harrison's poundcake, and Dubya's beef in peppercorn sauce.

To any of my friends who are going to D.C. next week to see history in the making... please bring me back a doggie bag.

Food for Thought from Andy Rooney

2009-01-15T08:35:00.000-08:00

Here's an oldie but goodie - a clip from 60 Minutes' perpetually crotchety commentator Andy Rooney on deciphering the nutrition label on your favorite foods.

Firsts of the Year

2009-01-12T22:36:00.000-08:00

While I try to organize all the cookbooks and true-life food stories I got over the holidays, here's a glimpse at some articles I found interesting this week:

The first organic sparkling water is released in a variety of eight flavors, guaranteed calorie-free and all natural.

Folks at the Onion AV Club review China's version of the Oreo, finding it tough competition.

I'm only 25 pages into Michael Pollan's latest book, In Defense of Food, and I'm already afraid to eat 88% of the items in my kitchen.

Here's where you can buy soon-to-be President Obama's favorite treat: the salted caramel.

(sea salt caramel image from franschocolates.com)

A Slate article on cows, and the demise of Sam the Butcher.

No time to boil, peel, and mash potatoes for a side dish? Betty Crocker is rolling out a line of 80-calorie single serve packets of instant mashed potatoes.

And for the hipster doofuses in the crowd, another startling Onion observation that people, well, just like food.

The Great Pumpkin

2009-01-12T21:46:00.000-08:00

The other day when I was going through the cabinets and sorting out the post-holiday goods, I found a can of pumpkin I had bought to make pie last November. Wary of making another custard-y and fattening dessert, and spending time crafting a pie shell and everything that goes along with that, I sought an alternative.

And found a recipe for low-fat, fiberful brownies on the Hungry Girl website. Her daily tips and weigh-in advice are written with a sugary sweetness that her calorie-conscious recipes shun. Also, her round-ups of the fat grams in some of your guilty pleasure foods are frightening enough to make you hold your breath if you even walk past a TGI Fridays, for fear you'll inhale some runaway airborne trans fats. I mean, not even Starbucks is safe from her "Girls Bite Out" list. It's enough to make you eat every meal at home, or better yet, move to New York City, where restaurants are now required to post nutrional facts on the menu.

Anyhow, on to the experiment at hand. Taking a cue from Hungry Girl and healthy food writers/rivals Jessica Seinfeld and Missy Lapine, I substituted all the required ingredients on the back of my store bought brownie mix with a can of plain pureed pumpkin from Whole Foods, sneaking in a wallop of fiber and vitamin C.

The batter mixed up a little thicker than normal, but still pliable enough to be scooped into a regular brownie pan.

For something different, I split the mixture in half and baked it a bit longer in two 4" ceramic ramekins. The one caveat to this recipe is that the brownie mixture doesn't settle, so you have to smooth it out yourself in order to get a flattened cake shape. Neglecting to do this, I ended up with a rocky landscape resembling that of a recent volcanic eruption. Still, in its own deformed way, it had style.

Especially when topped with a sprinkling of sifted confectioner's sugar that melted slightly upon contact. It looked surprisingly similar to a flourless chocolate cake...only without the pound and a half butter. And best of all, you couldn't even taste the pumpkin.

I've experimented in the past with substituting applesauce for oil, soy milk for cream, Smart Balance for butter, and even blueberry yogurt for eggs, but this was the tastiest (and closest to a traditional brownie texture and taste) by far.

So far, so good. The other popular brownie trick, suggested by both Seinfeld and Lapine, is to add spinach to the mix, but I might wait a little while before tackling that one....

Velvety Red Cupcakes

2009-01-04T22:56:00.000-08:00

Inspired by a recent trip to New York where we it seemed we ate everywhere but the Magnolia Bakery, (a favorite stop for visitors to Greenwich Village and "Sex and the City" fans alike) I just had to make their infamous recipe for red velvet cupcakes as a consolation snack.

Magnolia Bakery's Red Velvet Cupcakes

3/4 cup unsalted butter
2 1/4 cup sugar
3 eggs
3 T unsweetened cocoa powder
3 T red food coloring
1 1/2 tsp vanilla
3 1/3 cup cake flour
1 1/2 cups buttermilk
1 1/2 tsp salt
1 1/2 tsp cider vinegar
1 1/2 tsp baking soda

Beat together softened butter and sugar in mixer until light and fluffy.
Add eggs one at a time and beat well.
In separate bowl, mix cocoa, food coloring and vanilla. Add to the batter.
In another bowl, combine buttermilk and salt.
Add to batter slowly, alternating with the flour.
Mix vinegar and baking soda in a separate bowl, then add to mixture.

Pour into cupcake tins and bake at 350 degrees for 15-17 min or until toothpick inserted comes out clean.

The Magnolia recipe calls for a white buttercream frosting, but I opted for the traditional Southern topping of cream cheese frosting, a recipe I found at AllRecipes.com.

I also used mini muffin tins, sometimes called tea cakes, for a mixture of large and small cupcakes. I'll let you guess which ones I took into work and which I kept for myself.

The red in Red Velvet cake mostly comes from food coloring these days, but sometimes came from beets or cherries. Though, there are varying stories of how the cake originally got its coloring and its name. The acid in the vinegar creates a volatile reaction with the cocoa, which already contains a reddish tinge that is amplified by the chemicals. History also suggests that in the pre-FDA days before cocoa was processed, this reaction was more intense.

Though there are some recipes that are chocolate-less, most traditionalists agree that cocoa powder is a must, making it not quite chocolate, but then again, not quite like anything else you've tasted. Now to wonder where the velvet term comes from... it's probably easy to romanticize it but really, it's the copious amounts of butter and buttermilk that give the cake a moist and silken feel. Good thing I'll be getting them out of my fridge and onto someone else's hips tomorrow.

Required Reading

2008-12-14T22:18:00.000-08:00

It's nearly my birthday and I'm mired in a full week of holiday parties and other fellow Sagittarius birthday celebrations, so in lieu of a brand new blog entry, here are a few highlights from some other food obsessed interweb-ers that I found amusing.

The Onion AV Club review of Baconnaise, a new bacon flavored mayo that is surprisingly vegetarian.

Smitten Kitchen's advice on how to poach an egg (which I put to the test this past weekend for a 1-1 success rate).

A charity auction for designer lunchboxes designed by celebrities and benefiting the Food Bank of NYC.

Kraft Foods is rolling out the new Bagel-ful, a bagel and cream cheese combo that looks slightly reminiscent of a Twinkie, only for breakfast.

How to make a Reese's Peanut Butter cup hot chocolate for the holidays.

Happy reading and happy holidays!

Black Friday Breakfast

2008-11-20T08:06:00.000-08:00

If you're venturing out into the crowds next Friday to take advantage of all of the Black Friday discounts, build up some energy by stopping for breakfast at Ikea first. Participating Ikea stores are giving away free breakfast (eggs, bacon, potatoes) and coffee all morning long on 12/28. At least until 10:30 am, when they start serving lunch.

While their standard breakfast only costs 99 cents on a typical day, it's always nice to get something for free. Plus, it'll help justify the pile of cash you'll be dropping on that Blu-Ray player at WalMart later that day.

Dueling French Dips

2008-11-18T19:36:00.000-08:00

In just a few short weeks, downtown will once again be caught in the middle of an ages-old rivalry between Philippe's and the newly remodeled Cole's. Both restaurants claim to have invented the French Dip, both have signs advertising their statements (Philippe's calls itself "the Original" while Cole's boasts its status as "the Originator"), and both opened to the public in 1908. However, for the past year, Cole's has been busy undergoing a major renovation and is due to re-open its doors the first week of December.

To celebrate it's grand re-opening on December 6th, Cole's is selling sandwiches and slices of pie for $1.00 apiece from noon to four p.m. That's one penny for each year that it's been open.

The legends abound as to the origin of the popular dish. Philippe's original owner was French, and his signature dipping of roast beef sandwiches became known as "Frenchie's Dip," and then presumably shortened to just French Dip. Meanwhile, the chef at Cole's Pacific Electric Buffet insists that the sandwich was born when the French bread he was using was too stale, so he dipped it in a plate of warm gravy to soften it.

Philippe's has more of a down-home atmosphere, with community tables and sawdust on the floor. Their coffee is always sold at the old-fashioned price of 10 cents a cup, as a reminder of the restaurant's early beginnings. The newly revamped Cole's looks more to be cashing in on the resurgence of downtown, with slightly higher prices and a sleeker look. In the next few months, they'll also be opening a Prohibition-themed bar in the back of the restaurant. It's also now being managed by the same company that brought downtown L.A. the Golden Gopher and Seven Grand.

Whichever version of the French Dip you prefer, I plan on championing the Cole's legend on December 6th between the hours of noon and 4pm. Then, quite possibly hitting Philippe's on the way back home for a 10 cent cup o' joe.

Giving Thanks-giving

2008-11-17T22:18:00.000-08:00

It's official. Macy's owns Thanksgiving. I've actually heard people refer to it as the "Macy's Day Parade" recently. Well, in addition to their annual star-studded stroll from West 77th Street down to the flagship Macy's on 34th and Broadway, Macy's is taking another corner on the big holiday. Next week, they'll be giving away one million meals to the homeless through their "Macy's Million Meals Program."

With stops in Atlanta, San Francisco, and Hawaii, chefs like Mozza's Nancy Silverton and the Food Network's Tyler Florence will promote the program with special appearances and lessons on how to make some of their favorite recipes, like Florence's "Ultimate Mac-n-Cheese." Which, of course, will then be served to a nearby homeless shelter, along with the traditional turkey and stuffing.

Go to the Feeding America website to donate money to the cause or, better yet, click here to find out where you can volunteer at a shelter in your area. And a Happy Macy's Day to all!

Free Cup of Holiday Cheer

2008-11-11T08:42:00.000-08:00

The Coffee Bean & Tea Leaf is rolling out its speciality holiday drinks today, with a free 12oz drink tonight between 5pm and 8pm at your local participating store.

(picture from www.coffeebean.com)

Free selections include the Holiday Blend coffee, Winter Dream tea (a spicy mix of rooibos and black tea), and Peppermint infused lattes and ice blendeds.

The 45 year old coffee chain began in Brentwood and spread to most parts of the Southwest and Hawaii. Here in Los Angeles, it's one of the main competitors to Starbucks, with loyal customers who vouch that the Coffee Bean invented the concept of the ice blended coffee drink.

As long as the drinks are free, I'm happy to do a comparison taste test and report back.

Monday Night Showdown

2008-11-10T21:34:00.000-08:00

In addition to the cheap eats at Malo in Silverlake, a few other nearby restaurants are offering Monday night incentives.

(interior of Little Dom's, from www.la.eater.com)

Little Dom's, the younger sibling to Dominick's in Hollywood is now open on Hillhurst, just south of Los Feliz Blvd., and already getting great reviews on their traditional homemade Italian. Most entrees will cost you between $12-24 for anything from ravioli to hangar steak, but on Monday nights, Little Dom's offers a $15 fixed price menu. The selection changes weekly, but a ten spot and a fiver will always get you an appetizer, main course, and dessert.

For a more high-end deal, check out Campanile's Monday Night family menu for $45. Relatively speaking, it's a good deal for such a well regarded, special occasion type of place. Over the next few Mondays, they'll be serving up Porchetta (an Italian dish featuring layers of pork and spices), Steamed Mussels, Country Pork Pate and Cream Cheese Custard.

And it's not prix-fixe, but the next two choices let you sample anything off the menu for 50% off. Both Citizen Smith on Cahuenga, and Dolce on Melrose are enticing customers into their kitchens on Monday nights with half off anything on the menu (save, of course, alcohol).

Who said Mondays have to be boring or manic anymore??

Chill to the Music

2008-11-10T14:00:00.000-08:00

To promote the new, larger version of Tic Tacs, Tic Tac "Chill," the company is giving away four free song downloads to the first 50,000 visitors to their site: www.tictacplaychill.com

Since they're partnered with Sony BMG, much of the song selections are from Sony artists like Cyndi Lauper or Aqualung, and are what the Tic Tac corporation have deemed a good "chill" tune to complement their new product.

The new Chill comes in mint or cherry, with slightly redesigned packaging. They're also the first offering from the company that's completely sugarfree, which means the old slogan of having less than one and a half calories per mint still stands.

Tic Tac began in 1969 with their classic mint flavor, and soon branched out to include the popular orange (which is really a tangerine flavor) and wintergreen. In the '70's they experimented with limited edition "alternative" flavors, starting with cinammon. Some worked and are still around today, but you'll need to travel overseas to try others, like Honeycomb, Lemon Mint, Mango and Pink Grapefruit.

Oh yeah, and the first 1,000 people to download their songs also get a free sample of the actual product...

Malo Mondays

2008-11-05T07:00:00.000-08:00

Malo in Silver Lake is quite contrarian. Unless they're going for the late 80's Michael Jackson era definition of "bad" as actually, quite good. Their quirky menu is worth exploring, from the ground beef and pickle taco that reminds you of a McDonald's burger from your childhood, to the "chewy chips" that are undercooked just enough to be a combo of pliable and crunchy.

While most Mexican joints around L.A. are known for their "Taco Tuesdays" (El Guapo on Melrose, El Torito in Bev Hills), Malo is setting a new trend for earlier in the week with "Malo Mondays."

$1 gets you any of the vegetarian tacos on the menu, including the Crispy Potato - which basically amounts to mashed potatoes and cheese wrapped up in a hard shell, the Potato & Eggplant, and the Veggie Soy-rizo. For a bit more at $1.50, you can order the meat-filled tacos, which encompass the signature ground beef and pickle, and the pork carnitas, marinated in Coke and O.J. The grilled fish and lobster tacos are $3 a pop - still better than the usual price of $10-12 any other day of the week. They also have cerveza and tequila specials to boot.

If you want to spring for some interesting side dishes, try the Mexican corn on the cob - it comes in two halves soaked in butter, then topped with cojita cheese and red pepper for a blend of salty and sweet. The fried bananas with garlic are similar to plantains, and the sauteed squash is fresh and healthy.

As their tagline goes... Malo es Bueno! And now es comprable!

Same Taste, New Wrapper

2008-11-04T08:00:00.000-08:00

Hostess has announced that the newest addition to their popular 100-calorie snack line would be the classic lunchbox favorite, the Twinkie. The 88 year-old treat will be recreated and repackaged for a calorie-conscious crowd, and be broken up into three bite-size pieces. Added bonus: you can save an additional 75 cents for trying the new "Twinkie Bites" by clicking here.

The Twinkie started its life in 1930 as a baked treat similar to shortbread, with a banana cream filling. A few years later, due to WWII, America encountered a banana shortage and they reverted to plain vanilla filling, which has been the Twinkie standard ever since. With the exception of a special banana edition homage released for a limited time in 2007.

The urban legend that Twinkies would be the only food to survive a nuclear blast is not true - in fact, they have a shelf-life of 28 days, which is slightly longer than most snacks, but is probably only due to the fact that they do not contain dairy. The other urban legend, that the consumption of Twinkies was a sign of mental instability in the Harvey Milk murder case is, at least somewhat, true and led to the term "Twinkie defense."

Hostess' Twinkie is such a cultural icon that President Clinton put one in the time capsule. And just a few years ago, they released a Twinkie Cookbook with some recipes we've heard of (the deep fried Twinkie), some we haven't (pigs in a Twinkie), and some that are just bizarre (a wedding cake made entirely of Twinkies).

What's funny is that the classic Twinkie itself is only 150 calories, but the 100-calorie line has caught on so quickly that the minor reinvention will ensure a whole new crop of adult fans, eager to relive their childhood.

More Election Freebies!

2008-11-02T21:51:00.000-08:00

AKA, a guide to eating for free all election day long.

In addition to the news below about the free scoop of Ben & Jerry's being offered tomorrow, several other restaurants across the country are rewarding the democratic process with complimentary treats.

By now, most of you have seen the Starbucks ad for a free Tall cup of coffee. Starbucks has had limited television advertising, and actually only aired their first ad last holiday season, after being in business for 26 years. With their high profile SNL spot, they're bound to get even more response for this new promotion.

While Starbucks is offering the free coffee if you simply tell them you voted, Krispy Kreme is asking to see the classic "I Voted" sticker before handing out their freebies: a star shaped donut with red and blue sprinkles. Click here to find directions to a donut shop in your area.

If you live in Georgia, Oklahoma, or Florida, select Chick-Fil-A restaurants are giving out free chicken tenders or a sandwich and drink to local voters. So, depending on where you live, you can be covered for breakfast, lunch and dessert.

Happy voting!

Frozen Economy Stimulus Treats

2008-10-29T13:09:00.000-07:00

With the election fast approaching, the economy entering a recession, and the Dow jumping around like an EKG reading, Ben & Jerry's is once again coming to the rescue!

For 3 hours on election day, they'll be offering free scoops. Typically their ice cream freebies are from a limited menu, but any flavor of free tastes good to me.

Also, in time for Halloween, the Ben & Jerry's website has opened its "flavor graveyard" to pay homage to all the favorites that have fallen by the wayside, like Rainforest Crunch and Peanut Butter & Jelly. There's also a form you can fill out to vote on which flavor to resurrect. I'm casting my vote for the ones I missed the first time around: Holy Cannoli (ricotta ice cream with pistachioes) and SNAFU (strawberries naturally all fudged up).

You don't need an "I Voted" sticker to receive your complimentary treat next Tuesday, but it will make the experience sweeter. Let's just hope the lines at your local Ben & Jerry's are shorter than at the neighborhood polling place.

The Great Pumpkin

2008-10-28T08:37:00.000-07:00

Just in time for All Hallow's Eve, the Santa Monica Farmer's Market is once again holding their annual all-you-can-carry deal. For just $5, at the Wednesday farmer's market on the corner of Arizona and 2nd Ave, near the 3rd Street Promenade, you can take with you all the pumpkins you can carry. Load up your arms with the orange globes and walk down a 25 foot path towards the exit; whatever you're able to hold, you can take home with you.

Not sure what to do with the extra pumpkins? If you're artistically inclined, check out this guide to carving unique designs such as the Cannibal pumpkin below.

Tom Nardone, and the rest of the crew at ExtremePumpkins.com use chainsaws and torches to create their oddball masterpieces. While it's too late to enter their annual carving contest, you can get a leg up on practicing for next year.

There are more cooking uses for pumpkin than just pie, as well. A member of the squash family, it can be roasted or mashed as a side dish. Another popular Fall dish is pumpkin stuffed ravioli, which is especially good at Cinque Terre restaurant on the Westside, where it's served with a brown butter sage sauce. In Thailand, pumpkin is served as a sweet custardy dessert, usually in its own shell.

And for an added health benefit: according to new studies, there are properties in pumpkin that can help guard against Type 1 Diabetes.

Do you need any further reasons to head to the Santa Monica Farmer's Market to grab a pumpkin or three? If you're feeling competitive, the record for pumpkins carried over the finish line is 6. I'm headed to the gym to start lifting now...

Packing a Punch

2008-10-17T08:45:00.000-07:00

I'm torn here... part of me wants to scream from the rooftops about the Tonga Hut's 50th anniversary party next weekend, but another part of me wants to keep my favorite Tiki bar a secret.

Well, it may have been open for 50 years, but the Tonga Hut just recently changed owners a few years ago. Since then, it's definitely acquired more of a dive bar feel, complete with hipster jukebox and the occasional DJ spinning tunes.

Some things, however, stayed traditional. Like the recipe for the "Tonga Punch," which the new owners found taped to the inside of a drawer while cleaning up. It's still a secret (though now to a few more people than before) and is still the perfect signature drink for a place like this. Although I miss the days when they would serve it in actual tiki head mugs. Somehow, it tasted more authentic that way.

Whether you check out the 50th anniversary party on the 25th, or on a random Tuesday, preferably at 3 in the afternoon, you'll find an eclectic mix of young NoHo residents, regular barflies, and plenty of amusing stories. Now if I could only locate the exact address....

12-hour Nosh

2008-10-13T13:10:00.000-07:00

If you've never been to Canter's Deli on Fairfax for a knish, some chocolate rugala, or to hear your friend's band play in the Kibitz room, well... first, of all I am sorry. Second of all, this Tuesday the 14th is your chance to make up for all of that when Canter's celebrates its 60th anniversary.

According to Canter's website, "over 4,900 lbs of Pastrami are sold per month." Expect that number to double tomorrow, when they're offering Pastrami sandwiches for 60 cents apiece, between noon and midnight only.

With all the time that goes into preparing a cut of Pastrami, this is a steal. First, the meat is soaked in brine, then covered in a blend of peppercorns and spices and smoked, simmered, sliced and layered. It's truly a work of art, especially at this Los Angeles institution.

Mazal Tov Canters! Thanks for sharing the wealth.

Knork Love

2008-10-13T11:14:00.001-07:00

So far, the best wedding gift we've received (apart from the "having each other" and all that sappy, but true, sentiment) has got to be The Knork. My new favorite kitchen item that I never knew existed but now cannot live without.

The Knork, a portmanteau of "knife" and "fork," is a utensil with all the properties of a fork, but with a beveled edge on either side of the tines that acts as a cutting instrument. It's sharp enough to slice through a chicken enchilada (I speak from experience here) but not enough to injure the eater. The genius of the Knork is that it's made for both right and left handed diners, not just lazy people who don't want to have to clean two utensils.

While the Knork is only a few years old, invented by a twenty-something who had the brainstorm while trying (and failing) to slice pizza with a fork, its cousin the Spork has its origins in the late 1800's, and was first added to the dictionary in 1909. Silly me, I thought that it was purely an invention of Taco Bell in the mid-70's...

Now to figure out a way to combine all three, and make a fortune selling the Foonife to true minimalists.

Sugar and Salt and Everything Nice

2008-10-08T20:42:00.000-07:00

With the Fall and its brisk weather fast approaching - at least in every place other than Southern California, where it hit 101 in the Valley today - Starbucks is bringing back their seasonal favorites, which in past years have included my personal favorite, the Gingerbread Latte. New this year, they're introducing a line of gourmet hot chocolates, most notably the Salted Caramel Hot Chocolate - a blend of chocolate, caramel, and smoked sea salt topped with a sprinkle of "artisan sea salt and Turbinado sugar from Hawaii."

The unique blend of salty and sweet echoes the childlike joy of sopping up the remaining syrup on your breakfast plate with bacon. A sentiment that has inspired premium chocolate makers like Vosges, whose product "Mo's Bacon Bar" combines applewood smoked bacon with creamy milk chocolate. This trend of combining two official flavor tastes to form a third sensation is growing. Look no further than the innovative Scoops ice cream parlor on Heliotrope, here in L.A., where they've been creating combos like Chocolate Wasabi and Strawberry Balsamic.

Is there a new classification of taste in this unique combo? The five recognized taste parameters in the human senses are sweet, salty, sour, bitter, and umami. Umami, the newest "taste" to be catalogued in 1980 as one of the official five, is best described as a savory flavor that brings out a different complexity to foods. First discovered in the early 1900's by a Japanese scientist, it is most evident in seaweed and asparagus.

Professional analyst company Datamonitor predicted that in 2008, Americans would seek out bolder flavors to satisfy their tastes. It could be a reaction to the bland big-box restaurants serving up large portions, but little flavor. Or it could be a throwback to the days of the Aztecs, who mixed their hot chocolate with cayenne pepper, ginger, and cloves. Either way, Starbucks is looking to fill our increasing demands for something new and unique with which to express our individuality.

Now, if I could only figure out why they exchanged my beloved Gingerbread Latte for the Gingersnap Latte this season...

Red-Eye Reduction

2008-10-07T17:04:00.000-07:00

It may be a little late in the day to ingest 2 oz of a concentrated caffeine substance, but for all you graveyard shift workers, night owls, and coffee junkies, the Coffee Bean & Tea Leaf is celebrating their birthday today with free espresso shots.

According to Wikipedia, espresso has three times the amount of caffeine as a regular cup of coffee and "is chemically complex and volatile, with many of its chemical components quickly degrading from oxidation or loss of temperature." So drink quickly, before it grows tame.

In Italy, when you order a "cafe" or coffee, this is what they serve you. Kind of beats the 24-oz S-bucks Venti Big Gulp by a mile, doesn't it? For those of you who require only a minimal amount of caffeine to get your day started, Starbucks does offer an 8-oz cup called the "short." It's not on the menu board, so you have to ask for it by name.

In-the-Know

2008-10-07T16:17:00.000-07:00

By now, everyone knows about In-n-Out's secret menu. Or even their super secret menu. I mean, I am a lazy, part-time vegetarian but even I've heard of the 3x3 and "animal style" french fries. Though, that's also because the secret menu has a grilled cheese option (all of the fixin's, none of the cow) that I usually get. By the way, Google the "100 x 100 burger" and you'll get a whole slew of greasy pictures that will make you feel full by proxy.

You have also probably heard the urban legend that In-n-Out was founded by a couple of religion junkies, which is not quite accurate. The original owners are extremely religious, and, since they retain private ownership of the franchise are able to print anything they want on the wrappers. This includes bible verses. Usually located on the undersides of cups and fry baskets, they're printed as "Davinci Code" type clues pointing you to a specific passage.

(image from www.in-n-out.com)

Now, what you may not know is that In-n-Out is celebrating their 60th anniversary this month, and for one day, on Wednesday, October 22nd, they are reverting to their 1948 prices of:

Hamburger: 25 cents
Cheeseburger: 30 cents
Fries: 15 cents
Drinks: 10 cents

Not that their prices are that steep, as is. But maybe, like me, you can't resist a good deal. Even if it is served up with a side of John 3:16.

Blind Tasting

2008-10-07T10:36:00.000-07:00

You may have noticed that all the pretty pictures are missing from my blog lately. In the process of switching accounts last week, I impatiently clicked on the wrong button thinking that it would speed up the transition but really only succeeded in erasing every snapshot from the last two years.

I most likely won't be able to repost all of the pictures (see aforementioned "impatience" issue) but I have a few new reviews and a fresh start on the way soon.... stay posted.

Joe's Knows Pizza

2008-08-11T23:57:00.001-07:00

Every time I hear of a new "NY Style" pizza place, I get excited, then skeptical, then excited again to try it... and ultimately disappointed. The same was true of the latest hyped up place, Joe's Pizza in Santa Monica.

Now I'm not a pizza snob by any stretch. Well, except when it comes to choosing the local corner brick oven pizza over Domino's. There is a difference, people. Here in L.A., I would count Casa Bianca and Mulberry Street among some of my favorites. Of course, for the California style pizza popularized by Wolfgang Puck, there are plenty more options - most significantly Caioti Pizza in Tujunga Village (the chef there is a defect from the original Spago kitchen). But we're talking about New York pizza here, a la Famous Rays, thin and crispy crust, slight brush of cornmeal, and a tang to the cheese only achieved by throwing in a handful of cheddar into the mozzarella mix.

(picture from www.joespizza.com)

What Joe's has going for it is the bare bones NYC hole in the wall atmosphere, complete with massive ovens and an array of pizzas in the glass case up front, ready to be reheated. And perhaps that was the problem: we had reheated slices instead of ordering an entire fresh pizza. But still, it felt something was missing.... The crust was great but a little too overcooked to the point of tasting like a hard breadstick up at the top. The cheese was great, but what was missing was the extra flavins: messy, gooey cheese, a slight burn mark from the hot oven, or the oil dripping down the side of your hand when you fold it in half like a taco. Honestly, with 22 more days before I have to fit into a wedding dress, I don't need any extra grease in my diet. However, I grudgingly admit that it affected the overall flavor, giving the end result a drier texture instead of a mouth watering one.

In the land of plentiful Mexican food and sushi galore, pizza is the final missing piece for this homesick east coaster. As tough a job as it is, I'll keep hitting the freeways for the perfect slice. Next stop: the new Two Boots transported from NYU to Silverlake.

Born to Cook

2008-07-23T23:48:00.000-07:00

I was going through some old photos the other day and stumbled across this gem. It might have been the first and last time I wore an actual apron. Flower print, no less. I have a very determined look on my face, don't I??

The times, they are a'changin'. But not much. I baked corn muffins and made chocolate gelato just this past weekend, so that little chef in training is actually filling in the big girl shoes.

To Live and Dine in L.A.

2008-01-29T17:05:00.000-08:00

Everyone has those restaurants around town that they dream of visiting, if only they could justify the hefty tab that comes with indulgence. The once-every-six-months, or special birthdays-only place that you normally could not afford to frequent. My current special occasion restaurant is The Little Door, which I probably could swing more easily now than I could as a struggling agency assistant just a few short years ago.

However, we're all one step closer to being able to try that out of reach place now...at least until next Friday, February 8th. This Monday kicked off the city's annual "Dine L.A." event, where for the next two weeks over 100 local restaurants are offering fixed course menus ranging from $15-22 for lunch and $25-34 for dinner. The places are as wide ranging as the Barn Burner Texas BBQ in Pasadena to The Palm Steakhouse in WeHo, and all have a special menu consisting of an appetizer, entree, and dessert for one low, low price. It's a good way to experiment with places or things you wouldn't normally try, or a valid excuse to go back to those restaurants you normally spend too much money on.

My first Dine L.A. experience of the week was this afternoon at Eat on Sunset - one of those chicly lit Hollywood places that is made slightly less cool by virtue of having a one-word name. The special menu, and the friendliness of the staff made up for that a bit. Considering that most of the typical menu selections are in the $16-22 range, the 3 course feast was a steal at $15. I started with the field green salad in orange vinaigrette, topped with candied hazelnuts. The portions were more than generous; with a little grilled chicken, it would've made a full meal. Only, there were still two more courses to come. I tried the wild mushroom risotto, which was honestly the lightest risotto I've ever had. Don't get me wrong, it was still baked in a cream sauce, and I'm sure was at least 40 grams of fat, but it tasted like whipped air. Very creamy, yet not heavy in the least. I also taste tested a bite of the grilled chicken, which has a lemony taste to the crispy golden skin, complemented nicely by the caramelized onions. Dessert was a rich and lumpy chocolate pudding topped with cream and mint. I was only able to eat a few spoonfuls, but it was only due to the fact I couldn't fit any more. They'll feature the same lunch menu everyday of the event, and a different selection for dinner.

Seinfeld once noted that when you first sit down at a restaurant and open the menu, you're starving and it seems that price is not an obstacle. "More drinks, appetizers, quickly, quickly! It will be the greatest meal of our lives." When the check finally comes, you're full and taken aback by the amount you've spent. "Does this look right to you? We're not hungry now. Why are we buying all this food?!" Well, there's no need to worry because the bill at the participating restaurants is pre-determined.

Next on my list is Grace, BLD, Violet, and Angeli Caffe. Looks like I'll be eating out every night for the next two weeks... Go to the official website for a full list of all the eateries around town who are in on the deal. I just may have to fight you for an open table.

Last-minute gift ideas

2007-12-13T18:17:00.000-08:00

While frantically searching for a Secret Santa gift at the Barnes & Noble at the Grove the other night, I found a whole slew of books that I secretly wanted for myself. It's much too late to put them on any gift lists, as my entire family has already shipped boxes of goodies to me straight from Amazon, so inspired by this article in Slate, I put together my own list. Here they are, in a particular order:

The Way We Eat What We Eat by Raymond Sokolov

Looking at Columbus' journey to the New World in the way it changed food culture around the world, from what he brought back and re-pollinated in different parts of the globe. Besides deadly diseases, that is.

Alone in the Kitchen with an Eggplant by Various Food Writers

An obscure title, sure, but it's a collection of observations from both food writers and traditional authors (including one of my favorites, Ann Patchett), about the merits of dining alone. I'm a little fascinated with this topic, as I've gone to great lengths to prepare a gourmet meal just for myself - probably spending more money in grocery bills than I would at a fancy restaurant.

Sweet and Low by Rich Cohen

I read a NY Times review on this one when it first came out and it still fascinates me. It's kind of a pulpy take on the oddball family who created "Sweet and Low" - as an aside, they also invented the concept of the sugar packet. Apparently, it's part love story, part family scandal, as the heir to the Sweet and Low fortune was completely shut out of the will. It's just too bad that I prefer Splenda.

Julie and Julia by Julie Powell

This is an older title, which by all accounts I should have read by now, but it's still on the list. I read a Julia Child biography last year, and this is a good companion piece. Meryl Streep is also being cast as Julia in the movie version, and I'm curious to see how a years' work of French cooking can sustain an entire feature

Eat, Pray, Love by Elizabeth Gilbert

I'm not usually one to jump on the Oprah bandwagon, but my friend just told me she featured this book on the show. It's about a recently divorced woman who travels the world to find herself, finding food instead, among other things. I guess it's more of a travelogue, with spiritual undertones, but hey, that works too.

Well, if I don't get any of these in my stocking, I at least have some reading goals set for next year already. Now it's time to go eat dinner, because if reading about food has taught me anything, it's that it usually makes you hungry. Kind of like going to the grocery store on an empty stomach, but much more tempting to your mind-grapes.

Baking Spree

2007-12-12T16:28:00.000-08:00

Friday afternoon at work I was guilted into bringing cookies to our "cookie exchange" on Monday, which meant I went on a baking spree over the weekend. Kind of like a crime spree, but the only victim is my skinny jeans, which will probably not fit again til sometime in late March.

I started with my mom's recipe for Chocolate Peanut Butter balls, which follows below. It entails hand rolling about 60 peanut buttery concoctions, then dipping in a pot of hot melted chocolate until they're thoroughly coated. As you can guess, it's a pretty messy process - although a massively rewarding (and highly caloric) one.

Anna's Chocolate Peanut Butter Balls

1/2 cup margarine or butter
1 18oz jar chunky peanut butter
1 lb confectioner's sugar

Mix the above ingredients well, then shape by hand into golf ball-sized portions.

24oz semi-sweet chocolate chips or baking squares
1/4 bar paraffin

Melt the chocolate and paraffin over a double boiler, stirring constantly. Drop peanut butter balls into mixture and turn, until completely coated. Remove with a fork and set on wax paper to dry. Put in the freezer for 5 min. to set, then store in a sealed container.

After that, I just had to make my mother's other stand-by, Anisette Toast. It's a type of biscotti, made with anise flavoring and topped with red and green sprinkles for Christmas. They have such a potent scent that reminds me of this time of year - as soon as they went into the oven I started singing "It's beginning to smell a lot like Christmas."

The streak continued into the night, with a variation on my old roomie's classic oatmeal cookie recipe, with chocolate chips and cranberry chunks mixed in. Very fall looking and tasting. They were so good that Matthew made trip #3 to the store to get premium tupperware so we could store them amidst all the other goodies.

Needless to say, the cookie exchange was a big success but I couldn't help but think that instead of getting 3 cookies off everyone else's plate, I'd rather just keep all 3 dozen of my own!

A Little Bit of All'

2007-11-04T00:54:00.001-07:00

Sadly, I do not have any pictures from this latest adventure in dining, since I was at the restaurant for a semi-serious work event, however since I tried at least 10 dishes off the menu, I feel required to impose my opinion on you nevertheless. All' Angelo on Melrose has been around since January of this year, and recently opened for lunch - although it's unclear if that is common knowledge, since there was only one other table present during our two and a half hour meal. That is no indication on the quality of the food, although may be the reason why our many numbered waiters were all so attentive, even so far as to accommodate serving half of our large party from the tasting menu and the other half regular entrees.

The restaurant itself is rather plain, with starch white tableclothes and plain beige walls and the look and service is a tad too stiff for the cuisine, which is a warm comforting Italian. The one note of color in the room is from an antique hand cranked meat slicer by the bar - a black lacquer with bright flowers painted on the side. It's still in perfect working order, and one of the kitchen workers operated it to carve our meat sampler appetizer of prosciutto and salami with marinated peppers and crunchy charred bread. Of the appetizers, the cauliflower concoction was the top choice. It can best be described as a warm souffle, creamy like mashed potatoes but light as air. With two dishes and fourteen spoons, it didn't last long. The runner-up was the octopus carpaccio. Now, I'm not one for exotic fishes unless I'm in an adventurous sushi mood, but this was thinly sliced and served with sundried tomatoes that cut through the olive oil dressing.

Our tasting menu started with warm asparagus in vinaigrette, topped with bufala mozzarella. The two worked off each other perfectly, although it could've used a bit more salt and pepper garnish. The second course was a potato and porcini mushroom ravioli in a brown butter sauce that achieved melt-in-your-mouth status. I'm just glad there were only two of them, or else I would've devoured an entire plate of them without stopping to take a breath. Third, every one in my group received a pork chop on the bone, but since I prefer fish they made an exception and served me the special: a giant butterflied prawn with light breading that appeared to have been broiled, on a bed of endives. It was tricky to peel from the shell, but the seasoning and texture was worth the effort. The endives were a good counter-balance to the prawns in their bitterness and refreshing crunch.

Not everything at All' Angelo was picture perfect, though much of it was. The lobster risotto had generous chunks of Maine lobster claw, but the red pepper sauce rendered it overly sweet and not diverse enough. The tuna tartar appetizer was interesting, served on a chunk of grilled polenta, but tasted pretty average. And the creme brulee wasn't worth the nearly $11 price tag.

The dessert that was worth its weight, and possibly even more, was the lemon budino. Budino means pudding in Italian, but this was more akin to a bread pudding, with softened pieces of polenta soaked in a Meyer lemon sauce that was overpowering in its intensity. It was the perfect palate cleanser, topped with a fluffy lemon meringue sauce, which complemented it perfectly.

For my next trip, I've been recommended the Mediterranean sea bream and the rustic handcrafted spaghetti. Although it is a catch-22: the company card which afforded this extravagance also prevented me from showing the digital evidence. I'll hopefully be able to save up both the money and the appetite for round two, one of these days.

A Taste of Charleston

2007-10-24T11:34:00.000-07:00

We've all been to the little "Taste of" whatever city we live in, which when you live in Los Angeles, can be pretty homogenized. Last month, however, I was in South Carolina visiting my newly semi-retired dad who moved to a golf course last year from the city - THE city, with all its multi-culturism and great eats on every street corner. So I was surprised to see there was more than just grits and deep fried seafood at the Taste of Charleston festival the weekend I was down there - although there was still plenty of that; it may be a legal requirement to fry 90% of the food on the menu south of the Delaware border.

The Taste of Charleston was held on a 200 year old pecan farm, known locally as the Boone plantation. It was one of the longest running plantations in the area, made famous for being the model for "Tara" in the movie version of Gone With the Wind. They had a cute one-skit play about it in front of the house, as well as a tour of the main house - which turned out to be a welcome respite from both the heat and the eating.

There were over 50 restaurant booths set up around the 700 acre property, with separate sections for casual restaurants and higher-end restaurants. Meaning there was an Applebee's and a Ben & Jerry's (which, oddly had the longest lines, as if everyone in America wasn't already aware of what Cherry Garcia tastes like), with a sushi stand right across the way. We started out at the ticket booth, where we turned $20 into 20 food coupons. Most of the samplings ranged from 3-4 tickets, although some dishes like the hush puppies set us back only 1 ticket. All in all, it was a good deal, and the portions were pretty generous.

For starters, we split two shrimp skewers with a cajun-type seasoning and grilled peppers, and also lightly breaded crab cakes with a great tangy tartar sauce. The second course for me was a classic shrimp gumbo with rice and sausage that was just spicy enough, although might have been more enjoyable if it wasn't such a hot day. It was the kind of Southern stew that warms your insides and makes your nose run. In the stew/soup family is also my new favorite discovery: shrimp and grits. I had tried this for the first time on Friday, ironically enough at the Shrimp and Jazz Festival a few towns over. This people know how to make eating into an event! Shrimp and grits consists of an opaque shrimp and sausage gravy ladled over a base of cheese and garlic infused grits. It was creamy and rich, and probably 350 calories per bite.

My better half tried the kobe bacon cheeseburgers, which were slider-sized and heaped with crumbled bacon. They looked dangerously greasy and good, but due to my part-time vegetarian ways, I couldn't bring myself to try them. The consensus was that they were some of the best burgers he's ever had, but then again I've only been making burgers of the garden variety lately.

We further expanded our stomachs with a holiday dinner style dish of pork chops, collard greens and a herbed biscuit. The greens were bitter and dripping in what I'm sure was bacon grease, but tastefully done. It would've made for a fine meal all by itself, and was a little heavy for the fifth or sixth course. I honestly had trouble finishing this one, and needed a break with iced tea - not sweet tea - about as hard to come by as non-fried food down in this region.

After a quick tour of the (thankfully) air conditioned home, and a trip to the petting zoo, our spirits were revived enough to spend the last of our remaining tickets. We also scored an additional 7 tickets from an older couple on their way out who obviously didn't have the stamina for gluttony that we did. By the time we headed back out to the festival grounds, the weather had cooled down significantly and our interest was piqued in a few other dishes. Unfortunately, the home baked desserts were gone at this point, which were a major disappointment as I was looking forward to some pecan pie. We ended the feast at the one and only sushi booth, serving spicy tuna with wasabi... flash fried of course! It was only a 7 out of 10, but this is coming from someone who frequents both Little Tokyo and Sushi Katsuya.

Unbelievably enough, we still found room for dinner later that night. After a long walk and a nap, of course. For a visitor, it was a great way to experience just a little taste of everything: a new dish and some old favorites, or even a red meat item that your girlfriend won't make at home. In all, it was the surroundings, the history and the variety that made this a can't-miss event.

Shabby Chica

2007-08-26T15:10:00.000-07:00

If you're looking for the perfect girlie brunch location, or a romantic evening under the moonlight, get to 26 Beach early. Especially if it's the weekend. There are two separate sides to the restaurant: one a traditional booth and table dining area, and the other a frou-frou garden setting bedecked with flowered pillows and miniature hanging lights. The ceiling in the garden section is composed of a gauzy red curtain, through which light, fresh air and neighboring buildings are readily visible. If L.A. didn't have a smog problem, then you could probably see the stars at night, too.

Most of the decor is practical, meaning the mismatched china in the weathered cabinets is taken out and used for serving tea. The benches and chairs are covered in soft floral fabrics, but are more aesthetic than comfortable in some cases. The shabby chic look is in full effect, from the wall decorations to a casually propped chalkboard that lists the daily specials. Hot, fresh sourdough bread has to be requested, but is well worth ordering if only to see the butter melt over the soft dough that was baked on the premises earlier that day.

The menu is a laundry list of salads, sandwiches, and specialty pizzas, some inspired, some just plain offbeat. A running theme was the use of fresh vegetables and fruits, which are all featured heavily on the menu. At $13 a plate, the salads seemed a bit overpriced, but soon proved their worth. Served on plates large enough to constitute a family serving, the greens were artfully arranged. The fruit and goat cheese salad was bursting with bright blueberries and deep red strawberries, alongside medallions of goat cheese coated in almonds and deep fried. I had the Tuscan salad myself, a veritable backyard garden of veggies, mixed in a light balsamic dressing. They did not skimp on top-shelf items such as artichoke hearts and asparagus, which outnumbered the lettuce 2:1. The pesto chicken sandwich was large enough to feed two... or perhaps even more, as our companion was pregnant and yet still took some leftovers home. The accompanying French fries were flavorful and crispy, just maybe a result of being a tad overdone. That still didn't keep us from polishing off most of them anyway.

Boardwalk 26 proved itself to be a charming garden hideaway, with a focus on healthy eats and large portions. It seems best suited to a girl's day out, and probably not for most of the guys, due to its overly feminine setting. However, if you're a dude who is comfortable wearing a pink shirt, or is lucky to be dating someone who does, then I'd suggest trying the pizza.

Down South in Eagle Rock

2007-08-08T15:03:00.000-07:00

Housed in an up and coming section of Eagle Rock, Larkin's Restaurant has transformed a former neighborhood eyesore into a stunning Craftsman style home-turned-eatery. The menu is down home Southern style, and the decor is antique garage sale chic. From the wraparound porch with outdoor seating, to the gleaming hardwood interior, there is a cozy feel to the entire place. A old fashioned sign warning gentlemen not to smoke in front of their ladies hangs in the front lobby, while a handpainted sign pointing to the garage is just beyond the side yard.

No detail goes unnoticed in the recently opened restaurant, that just began offering a lunch menu last month. The glasses on the table are authentic mason jars, in a variety of sizes, including a small 1/2 cup version for alcoholic beverages. Drinks vary from fresh-squeezed lemonade to homemade fruit punch with secret spices, and bottled sodas such as ginger beer and mint julep flavored. The mint julep soda was an alien shade of green with a kick of mint equivalent to a virgin mojito. Since there is no liquor license of yet, guests can sometimes bring their own wine or beer to accompany their meal.

All of the food is prepared according to family recipes and the no-substitutions rule is strictly enforced. Larkin's theory is that their recipe hasn't changed in decades, so why mess with perfection? There is even a short list of guidelines propped up on every table, cautioning customers to be pleasant to the wait staff, and to take cell phone conversations outside. Despite the tough exterior, everyone we talked to was friendly and eager to help, to the point of letting us sample a new side dish for free. The lunch menu is short but sweet, and even has a vegetarian option in the form of a hearty Portabello mushroom sandwich cooked in BBQ sauce. Some of the classic Southern dishes, such as the "slap your momma it's so good" potato salad, and collard greens mixed with red peppers, tasted lighter than the traditional steeped-in-lard fare. Even the onion rings were thin and crisp, with a sweet aftertaste from the red onions that Larkin's uses as an alternative to the plain white. The catfish po'boy featured a generous piece of fish, coated in a thin cornmeal breading, with a tartar mayo sauce that had a kick to it. Some of the other selections that went over well were the chili verde soup and the sirloin steak sandwich special. All of the main dishes were in the $7-8 range for lunch, with soups and sides at an additional $5. The only complaint we had was that there was no dessert offered at lunchtime. With all of the hearty and affordable selections on the lunch menu, we had visions of pecan pie or blueberry crumble to top off the meal. Maybe we'll just have to go back for dinner...

Whole Gelato Love

2007-03-26T22:12:00.000-07:00

Forget everything you just read about Pinkberry. The newest storefront in Tujunga Village (a quaint little enclave in between Woodbridge and Moorpark in Studio City) will make you throw down those little pink spoons in favor of a clear plastic gelato spoon shaped like a spade. All the better to eat with, my dear....

Gelato is a denser, richer form of ice cream, traditionally made with milk or water instead of heavy cream. The Gelato Bar on Tujunga Blvd. is a yellow and green striped Willy Wonka land of colors and flavors, part old fashioned ice cream shop, part Italian coffee bar.

Once inside, the vibrant colors and original terra cotta tiled floors match the relaxed ambiance emanating from the stone fountain and cozy, mismatched chairs. There are even a few tables set up outside, with more to be added once the LA weather decides to stick to a steady temperature. The small shop is owned by Gail Silverton (sister of Mozza owner Nancy Silverton), who imported the luminescent ice cream cone-shaped lights from the town in Italy which inspired the Gelato Bar.

Enough background, and on to the cold stuff. The gelato here is amazing. I've personally tried five different flavors (thanks to a generous pal and a friendly girl behind the counter) and found it to be a very difficult decision. There's an array of 24 rotating flavors, with traditional Italian staples occupying a permanent place in the case next to Silverton's more unique combinations such as: Cinnamon & Basil, Fruit & Ricotta, and Honey, Fig & Mascarpone.

I tried Sesame - which tasted not unlike those sesame stick treats in old penny candy stores; Chocolate - a lush fudge flavor; and the aforementioned Honey Fig Mascarpone - sweet with ribbons of honey. Finally, I compromised by putting two flavors side by side in a dish (which they'll do if nicely asked). The Hazelnut had whole nuts in it and was hearty like a strong coffee. I swear, I felt like I could almost smell it.

And the winner of the night was the most simple, albeit unpronounceable, Stracciatella, which is a mixture of sweet cream and thin slivers of chocolate. It is simply incomparable to any other chocolate chip ice cream ever made. Starting at $4.50 for a small, the prices were steeper than your typical ice cream shop - but then again, you won't find flavors or freshness like this anywhere else.

With over 24 flavors left to try - and I didn't even get to the quiches, pastries and tea lattes on the menu - Gelato Bar ensures repeat visits. It's a great companion piece to the small town main street setting, the perfect second stop after Caioti Pizza and Aroma Cafe, or even the indie theater down the street.

Pinkberry who? Viva Gelato!

The Pinkberry Controversy

2007-03-22T17:22:00.000-07:00

It's been reviewed, franchised, obsessed over, and blamed for creating a parking snafu in West Hollywood at its original LA location. Or for creating an incredible windfall for parking enforcement officers, depending on how you look at it. But the fact remains: Pinkberry has become a phenomenon.

Is it worth it? Well... yes. The yogurt they use is the tart, culture-filled, all natural version. It's not as sweet as I Can't Believe It's Yogurt (I always want to put a "not" in there) or TCBY, but it has a unique fruity taste in itself, which is oddly refreshing. To put it in catagorizable terms, it kind of tasted like the summer I got an electric ice cream machine and after running out of fresh cream and eggs, threw in the strawberry organic yogurt I had in the fridge. Except their version is smoother. And tastier.

The controversy lies in Pinkberry's wild success, and the sudden cropping up of similar Korean fro-yo shops claiming to have invented the tasty dessert. You've got Cantaloop on La Brea and the newly opened Red Mango in Westwood, both of which feature similar products, and even have logos that look like they could be from the same artist. Other itinerations include Kiwi Berry and Berri Good. All of this has led to strict policies from all parties who are trying to stake a claim in the newly re-popular yogurt biz.

I, for one, worked at a TCBY in college. It was empty most of the time, this being the post-90's fro-yo craze. We were also in New England, which has a short window for frozen confections. I have fond memories of sneaking in at 2 in the morning to make mini-sundaes after getting too drunk at the bars. It' was like being a kid locked in a candy shop, only better.

I have to give a shout out to the toppings here, the best part of the whole operation. There are no jimmies (sprinkles, for you West Coasters), but there are large chunks of fresh fruit, along with your favorite childhood cereals. I'm partial to Cap'n Crunch, roof of the mouth damage notwithstanding. There's also Fruity Pebbles, which I was unaware they were still making. Personally, I would love to see them introduce Cinnamon Toast Crunch into the repertoire.

Dear Pinkberry,
Don't hate. You have the undying love and affection of the WeHo boys, and girls, and will soon be attracting a large number of Valley-dwellers and Koreatown-ies with your 9 (yes, 9) new stores in the LA area. You're already crushing the competition, and have your faithful followers. Soon, the dust will settle and people will go on with their lives. Just as we still confuse ICBIY with TCBY, so shall you be forgotten with the rest. So enjoy it while you can!

Katsu-ya!

2007-03-21T12:46:00.000-07:00

Saturday afternoon marked my tenth trip to Sushi Katsu-ya on Ventura and I have to say that 1) it would be 100 trips if I could afford it, and 2) it is unequivocally my favorite sushi restaurant. But Katsu-ya doesn't need any help from me. There are assistants all over Universal and WB with callouses on their fingers from hitting redial to try and orchestrate a miracle and get their boss a lunch reservation. Since they just opened up another branch on San Vicente, the Studio City location might be more accessible, but the last Friday night I checked, there was still a 45 minute wait.

Hanging in the waiting area is a review from Angeleno magazine, which sums it up perfectly when they say that Katsu-ya attracts many Hollywood stars, but that they're quickly forgotten in comparison to the food. The restaurant certainly has its share of celebrity sightings, such as an (allegedly) drunk and disorderly Vince Vaughn the other night. To think, I might've missed him by mere hours.

Nevertheless, people flock to Katsu-ya for one reason: the warm hand crab roll. Whoops, I mean the multi-talented chef Katsuya Uechi, who is like the Picasso of spicy tuna. He mixes ingredients and defies traditional rolls, making each selection an art form. The main thrill of eating at Sushi Katsu-ya is that each dish is unlike anything you've had before. From the aforementioned crab roll, flavored with a rich, creamy sauce to the rock shrimp tempura in a tangy pink glaze, every selection is unique and light years away from even the best kind of traditional roll.

The menu is simple, feature Omakase (chef's choice) and lunch box specials during the day, but the main draw is the colorful dry erase board with everyday specials. Must-have selections are the spicy tuna on crispy rice (served with thin jalapeno slices), seared albacore with crisp fried onions, almond encrusted scallops, and spinach salad topped with warm salmon skin.

From the warm, cozy atmosphere to the happy greeting of sushi chefs as you walk through the door (as if you're a long lost close family friend), this restaurant is pretty much nirvana. And I'm talking about the original Valley location, not the much ballyhooed, Philippe Starck club edition.

Prices aren't outrageous if you keep it simple- basic rolls are around $5 - but my vote is to save up and splurge on the specialty items to make it worthwhile. Give me an pricey Katsu-ya crab roll wrapped in soy paper any day, over a roll that any old sushi chef could make. Celebs like Vince Vaughn may be making headlines, but Katsu-ya doesn't need any more publicity... maybe just a few extra tables for the next crowded Friday night.

Style and Substance

2007-03-13T15:31:00.000-07:00

Everyone has their go-to sushi joints, and at least three of mine are on Ventura Blvd. between Tujunga and Colfax. I know there's a whole wide world of sushi out there, but every time I go over the hill or into the Bev Hills, I'm disappointed and slightly more broke. The other night, however, I expanded west a few miles, to Mon Sushi - still on Ventura, just past Van Nuys - and realized that branching out can be okay.

The difference at Mon Sushi strikes you immediately when you walk in. It has more of a Japanese teahouse atmosphere, or that of a laidback pub, where you can sit at the mahogany bar and watch an 80's movie on the lo-def TV while you eat. The soundtrack, from one of the server's homemade collections, was an interesting mix of emo classics and newer cover songs. The walls are a lush red color, with framed Japanese artwork, and a giant winking Buddha in one corner.

Not to be outdone, the sushi rolls themselves are just as eclectic. Sure, this place has the traditional sashimi for purists, but here at Mon it's all about forging interesting combinations. Take the "heart attack" for example, which is a twist on the traditional jalapeño popper appetizer. In addition to the jalapeno and cream cheese, this popper is stuffed with spicy tuna, then cooked tempura-style, making it much crispier and less greasy than its TGI Friday's predecessor.

I'm always looking for something unique to try, or a signature dish of the restaurant, and this was the first time I'd seen fish wrapped in anything other than seaweed or soy paper. This dish, the "pearl roll," had yellowtail and tuna wrapped in thin slices of cucumber, which were surprisingly still crunchy. Along with the masago on top, it all tasted very refreshing.

Up next was the special of the night, a mixture of snow crab topped with sweet eel sauce and wrapped in an avocado to form a heart shape. I don't know why they call it eel sauce, which makes me cringe every time. I actually really like unagi, as long as no-one mentions the "e" word.

This prompted a quick discussion about how, if you drown things in enough butter, garlic or sweet sauce (i.e.: escargot, frog legs, and oyster shooters), then you can almost get past the fact that you're eating something that the 5 year old you would've gagged at the thought of. Ah, how our tastebuds have matured. Now if only the rest of us could catch up....

In all, it was an experimental night. The specialty roll section of the menu was a page and a half long (averaging from $6.95-$9.95), and that's not including the four daily specials up on the chalkboard. We barely made a dent in the menu, and I definitely saw a lot more that I'd be willing to try.

So, let's raise a cup of cold, unfiltered sake in a toast, to broadening our horizons. I remain happily surprised at how unique Mon Sushi was, inside and out. It made me want to take a chance on new restaurants more often... next time, I may even head over the hill.

And the winner is...

2007-03-07T10:44:00.000-08:00

I just won a $25 gift card to Trader Joe's! Besides having the best bruschetta sauce in the States (I was going to say the world, but didn't want to offend Italy), it also cares about the environment. Stay with me, here. They sell their own hearty canvas bags to tote your purchases home - every time you use your own bag instead of paper or plastic, you're entered into the weekly giveaway. After only 8 months of bagging my own groceries, I've hit the jackpot!

This lucky streak started when I was 15, and joined my mom for church bingo. My first time ever playing bingo, I won the final cover-all for $500 - which was like a hundred grand back then. Just think of all the candy bars and video games I could (and did) buy. Sixteen years later, I won at bingo again, but this time the caller was a drag queen named Bel Air and the prizes were yoga towels, scented candles, and a spa voucher. I won three games in a row, and each time was forced to do the run of shame around the bar, while the losing players threw their crumpled up bingo cards at me. By the final run, I was getting whanged in the head pretty hard. I actually won a fourth time, but let someone else take the glory (and the pain).

The only time I don't seem to strike it rich is when I'm in Vegas, for some odd reason. But I'd rather win small, unexpected bonuses than develop a gambling problem. I'm just as happy sitting at home savoring my small victories, eating bruschetta and oatmeal cookies from TJ's, as fancy scented candles burn around me.

Thanksgiving in March

2007-03-07T09:16:00.000-08:00

Even if it's 77 degrees outside in March, that doesn't stop me from craving a warm, wintery, turkey noodle soup. And then spending four hours on a Sunday stirring and chopping and simmering over a hot stove. I like to suffer for my craft.

I'm not going to brag about this next dish, since technically I didn't really have a recipe. It was more a haphazard array of vegetables and spices, basically whatever I had left in my kitchen cabinets, mixed with turkey meat. Note the different colors and shapes of pasta in the bowl. True kitchen-sink leftover style.

It was a good deed to liberate my Thanksgiving turkey from the freezer, where it's been for the last few months, tightly wrapped and double bagged, waiting for its true purpose. It's no easy feat to boil and salvage the leftover meat - I felt like a true pioneer. After straining all the non-essentials out, I added coarsely chopped carrots, celery and onions, along with bits of rosemary, thyme, a few scallions, and plenty of pepper. And some garlic garni, a genius low-sodium invention that goes with anything. Literally. It's the chameleon of spices.

So, I opened all the windows (even though Matthew thought it still smelled like Christmas dinner), turned on the fan, and ate two and a half steaming bowls of turkey noodle soup on that prematurely hot mid-winter night. Oh yeah, and seeing how I've got about 8 cups of leftovers, I'm sure that turkey hasn't seen the last of the freezer.

No Sushi for You!

2007-02-26T15:53:00.000-08:00

After all the rumors, recommendations, and hype about Sushi Nozawa, I decided to come back and give it another try. The first time I was here, we sat at the bar and had the "Chef's Choice," a never ending array of fresh fish and rice, handpicked by the sushi chef, whose strict demeanor has earned him the nickname "The Sushi Nazi." Much like the Seinfeld character after which he is named, the Sushi Nazi has little tolerance for newbies, cell phones, or anyone craving the familiar and comforting sushi roll. The sushi here is by the book, but in a good way, served up piece by solitary piece with no garnish, spices, or flair.

Sushi Nozawa lives and breathes by tradition. It's closed on Saturdays and Sundays, as the local fish market only sells Monday through Friday. And the freshness is evident on the palate. There is no fishy smell or taste to any of the sushi, and it retains a soft buttery texture that nearly melts in your mouth.

The two ways to go: Chef's Choice or By the Menu, both have their benefits, but are equally expensive. For four pieces of sushi and two hand rolls, we drank tap water and paid a premium of $60. When I sat at the bar for chef's choice, I walked away decidedly more satisfied but with a bill of over $120. For true sushi fanatics, this place is more about ceremony and simplicity. I can see the appeal, but part of the joy of going to a sushi restaurant is to enjoy the minimalistic Japanese design, which this place is sorely missing. From the plain brown tables stacked closely together, to the vertical blinds and bright fluorescent lighting, Nozawa expects its fish to provide the ambience.

In the pros column, the red snapper and salmon sushi were among the most tender and flavorful I've encountered. In the cons, the crab hand roll was dull, and stingy with meat. The lobster hand roll was interesting, albeit a little saucy, but then again it's hard to mess up lobster.

For a crab roll beyond compare, I much prefer the warm, rice paper enveloped crab roll that is a speciality of Sushi Katsu-ya, right down the street. In fact, Katsu-ya takes traditional sushi and tweaks it just a bit in the right direction to make you feel like you're trying it for the very first time. And there's no shortage of calming bamboo and recessed lighting there, either.

With all the great choices along sushi row, it will be awhile before I subject myself to the sushi nazi. It's a neat gimmick for some very fresh fish, but there is something missing from the overall taste and experience. It's no wonder there were still three tables open on a Friday night, when every other place we stopped at had a 45 minute wait.