berry desserts: July 2013

Obsessions + Confessions

Time for another week of my obsessions + confessions!

Loving these DIY ruffled curtains

I need an iPhone solely for these foodie phone cases.

What's with all of the gorg preggo bloggers who look better pregnant than I do not pregnant?! They make pregnancy look so easy breezy.

These are on sale! Must buy asap. When I recover my losses from that vacation.

The little girl in me wants these.

The little girl in me also wants these. In my belly. Like now.

Salsa in summer form.

Like, the ultimate s'mores idea.

Summery breakfast perfection.

Ombre nails. Nuff said.

Oh.my.word.

Oh, this is so me. Sorry Peej.

If there's any recipe in the whole wide world that will make me like potato salad, this would be THE ONE.

Same for pasta salad.

Omgizzle.

Cassie, will you marry me?

Love this creative way to serve shrimp cocktail.

I wish I had an infinite amount of walls so I could do all of these gallery walls.

I live by this.

Peace, and bacon grease!

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The Taste of Mexico Returns Oct 11, Presale Ends July 31

The Taste of Mexico is returning on October 11, and you have until July 31 to get special presale pricing of $50 VIP admission ($20 off with code LASFF13) and $40 general admission ($10 off with code LASFF) on their website.

Some of the best Mexican restaurants in LA like La Casita Mexicana, Coni Seafood, La Guelaguetza, and Mexikosher will be there, along with various tequila, wine, and Cerveza Victoria to quench your thirst.
Last year, the Guelagetza siblings even got these sweet outfits for mixologists Steve Livigni and Pablo Moix.

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Win 2 Tickets to Plate By Plate (Saturday, August 3)!

Plate by Plate is the annual fundraiser for Project by Project, which chooses a different nonprofit cause in the Asian American community each year. This year's event, which benefits East West Players, promises to be quite amazing with restaurants such as Bestia, Allumette, Alma, Petty Cash, Stella Barra, Park's Finest BBQ, Rivera, and so many more participating (and Drunken Udder for dessert)! For a complete list of the restaurants and beverage sponsors, check out this page.

There will also be tons of beverage sponsors including The Bruery, Rebel Winery, and various sake.

The event will take place this Saturday, August 3 at The Vibiana Cathedral in downtown and it's not too late to get tickets!
The tickets are $150 for general admission which starts at 7pm, and $250 for VIP admission which starts at 6pm and gets you access to the VIP lounge (with my favorite bar, 1886, along with Kali Dining and other exclusives).

Or ... you can try and win 2 General Admission tickets to the event by entering below!
The contest will end at 11pm on Thursday, August 1, and I will inform the winner on Friday morning. Be sure to check your emails and confirm immediately so I can tell the event coordinators. Good luck!

Entry -Form

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Healthy Vegan Cuisine at Dr. J's Vibrant Cafe (Downtown LA)

Being a food blogger is hazardous, so a healthy, vegan dinner is a welcome change once in a while. Recently this came to me with a preview dinner at the new Dr J's Vibrant Cafe in downtown LA.

The owner of Dr J's is the young man in the picture who opened this cafe to honor his mother and her cooking. His mother is the cute little woman next to him. Story was that he got really sick after attending college and was supposed to go on life long medication, but his mother, Dr. J, told him to try eating her pure, clean eating lifestyle before going on the medication. As you can guess, he got better and no longer needed his medication. Now he wants to spread this lifestyle by opening the cafe.

What I liked about Dr. J's Vibrant Cafe is that the food is not only vegan but actually healthy - as in low sodium, low sugar etc. Some vegan or vegetarian places around didn't actually seem that healthy to me because they tend to be overly salty to make up for the lack of meat or dairy. The food here, like the kale salad, quinoa spring salad, or brown rice medley, tasted healthy but still has enough flavor (the rice noodle one was still a bit bland to me)

Of the ones I tried, I really liked the brown rice medley (with peas, onions, carrots, and tofu) and the Curried Potatoes with carrots, green beans, and peas.

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Paiche (Marina del Rey)

After Picca and Mo Chica, Ricardo Zarate is moving further south with Paiche in Marina del Rey.
The name Paiche comes from a type of fish from the Amazon, but you can't just use the name without serving it, so Paiche does indeed serve paiche. Of course, I had to try some and went for the Paiche tiradito (Amazonian fish, aji amarillo lemon vinaigrette, tamari, sweet potato mousse - $10)

In keeping with their other restaurants, the cocktails here are worth trying. The cocktail program is helmed Deysi Alvarez who has been working with Zarate and Stephane Bombet at the previous restaurants. One of my favorites is The Last Ice Age (Pisco Porton, Hakushu whiskey 12yr, egg white, lime, lemon, evaporated simple syrup, Fernet Branca drops - $13)

It's frothy without being too sweet or rich, this will be nice for the summer nights ahead.

For appetizers, I suggest the Yuquitas (stuffed yucca beignets, Manchego cheese, grated parmesan - $8)

These beignets are quite unique. They're pretty light, chewy, and the combination of fried yucca and creamy cheese is delicious.
Read more »

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A Taste of Canada. Eden at The Rimrock Resort (Banff, Canada)

I really wanted to get some foie gras while I was in Canada, and a quick search landed me at Eden Restaurant at The Rimrock Resort in Banff. This is white tablecloth service rarely seen in Los Angeles. We got a table by the window with a view of the mountains. Dinner starts with the server bringing the champagne cart.

I wanted to indulge but didn't want to spend too much so I opted for the cheapest one, a Chandon Rose. I don't know if they normally refill your champagne, but they refilled mine all night long. Apparently since we were the last table on a Sunday night, they figured they might as well finish off the bottle they opened for my order! Lucky!

Our first amuse bouche was a fried duck confit served on a pine log.

The bread basket was served with Hay smoked butter, whipped olive oil w aged balsamic, goat's milk butter. The most interesting of the bread was the Flax seed bread.

More amuse bouche: Alaskan king crab and confit beef tongue. I loved the confit beef tongue.

First course: Juniper smoked sturgeon on top of rock coho white salmon, Bloody Caesar sorbet

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Alberta, Canada

Calgary

Lake Louise
Hotel: Fairmont Chateau Lake Louise
Walliser Stube

Banff
Eden Restaurant at Rimrock Resort

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Fiend: A Novel by Peter Stenson

Fiend
A Novel
by Peter Stenson

Hardcover, 304 pages

There’s more than one kind of monster.

Can you ever have too many zombie books? No. Do they have to have a twist to really capture your attention? Yep, absolutely.

And what a twist we have here. Chase Daniels finds himself coming down from a weekend drug bender and has the worst hallucination ever. Outside the window an innocent child and a dog are playing. Or, rather wrestling. In fact the child is eating the dog. Blood runs from her face as she looks at him. He really needs to get off the drugs.

But this is no dream - Something happened to the world that weekend. And it will never be the same. Run with Chase through this drug-fueled adventure of horror, heart-ache, redemption and humanity.

Think Trainspotting meets The Walking Dead.

Not for the faint of heart, but truly exciting for us bold readers.

Photo credit: Robbie Lane

Peter Stenson

PETER STENSON received his MFA from Colorado State University in 2012. His stories and essays have been published in The Sun, The Bellevue Literary Review, The Greensboro Review, Confrontation, Post Road, Fugue, Harpur Palate, The Pinch, Blue Mesa Review, and elsewhere. He is also a recovering addict and has been sober for 10 years. He lives with his wife and daughter in Denver.

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Bacon and Spicy Cream Cheese Stuffed Mushrooms

It's Secret Recipe Club tiiiiiiiiiiiiiiiiime!

This month I was assigned to Veronica's (aka Vonnie's) blog, My Catholic Kitchen. I knew I'd love her blog as soon as I read that she loves Krispy Kreme Donuts, fried chicken, and southern food just like me. And her recipes have been featured in Taste of Home cookbooks! What an accomplishment!

I did my usual perusing and spotted some eye-catchers like Nutella Swirl Bundt Cake and Bourbon Burgers, but finally had to narrow it down and chose her Stuffed Mushrooms.

I made a few changes, mainly just that I used fancy cream cheeses and added some fresh chives. I liked this new Spicy Jalapeno cream cheese flavor... it added the perfect amount of heat to make these little apps even more flavorful.

I made 8 portabello stuffers total. Next time I'd make less cream cheese mixture and not fill them as much so I adjusted the recipe to show a little less cream cheese. You can adjust your recipe to yield a mushroom:cream cheese ratio that suits you and your family though. These little guys were on point!

But did you really think you could go wrong with roasted mushrooms, bacon, cream cheese, and chives with a spicy kick? Didn't think so.

Bacon and Spicy Cream Cheese Stuffed Mushrooms
adapted from My Catholic Kitchen

3 oz Philadelphia Spicy Jalapeno cream cheese, softened
3 oz Philadelphia Chive and Onion cream cheese, softened

6 slices of bacon, cooked and crumbled (reserve some for garnish)
3 chives, chopped and divided
8 stuffer portabello mushrooms, rinsed and wiped dry

In a large bowl, mix cream cheeses, crumbled bacon, and 2 chopped chives. Mix until well blended. Stuff mushrooms with mixture. Bake on a baking sheet with edges/rim at 350 degrees for 30 minutes or until lightly browned. Top with reserved bacon and 1 chopped chive.

Printable Recipe

Check out my past Secret Recipe Club posts.

Linking up here.

Peace, and bacon grease!

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Spicy Lamb Stew at Cui Hua Lou (Monterey Park, CA)

If you like lamb, Cui Hua Lou is a place for you. This corner place in a strip mall (really, everything's in a strip mall in this town). It's a large menu, but luckily Chinese restaurants tend to number the dishes by what they think is their specialty. So, of course, we got the no. 1, "Stewed Lamb in Casserole" ($21.99).

The lamb stew is large, enough to feed 3-4 people. We tried finishing it with two people but couldn't quite do it, and my friend and I ate a lot! The stew is served in a this electric pot which they plug in after bringing it to your table.

They'll tell you to wait white the stew boils. Such spicy and flavorful broth, tender lamb meat on the bone, tofu, and cabbage. A very satisfying meal for lamb lovers! It may be kind of hot for the summer nights, but at least the restaurant has air conditioning!

If that's not enough lamb for you, they do have spiced lamb skewers and many more dishes. In case you need vegetables to feel less guilty or something. The lamb skewers aren't as good as Feng Mao's but they're cheaper.

食上烤吧 Cui Hua Lou

920 E Garvey Ave
Monterey Park, CA 91755
(626) 288-2218
http://cuihualouca.com/

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Saturday July 20: Support Torrance Memorial, Attend Evening Under the Stars

Los Angeles is not the only one with food festivals, South Bay has their own, too. Hosted by American Honda at its Torrance campus, Evening Under the Stars gathers some of the best in South Bay restaurants while raising funds for Torrance Memorial Medical Center. Disneyland Resort Sommeliers will be serving 80 different wines while educating the guests and saxophonist Kenny G will be the entertainment of the night.

Some of the restaurants and bars that will be there include Alpine Village, Fleming’s Prime Steakhouse & Wine Bar, Gonpachi at Miyako Hybrid Hotel, Jackson’s Food & Drink, Nothing Bundt Cakes, Ortega 120, Riboli Family Wine Estates, and The Strand House.

The festival will take place from 6 p.m. to 9:30 p.m. Tickets are $150 per person, $250 per pair or $4,000 for table sponsors (10 guests per table) and can be purchased by calling the Chamber at 310-540-5858, the Torrance Memorial Health Care Foundation at 310-517-4703, or by visiting www.TorranceMemorial.org.
Tickets can only be purchased online until noon, Friday July 19.

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Neal Fraser Serves Up Gourmet Hot Dogs at Fritzi Dog (The Original Farmers Market, Los Angeles)

I usually shy away from the processed meat that is hot dog, but Chef Neal Fraser (BLD) changed my perception with his gourmet hot dogs at Fritzi Dog, all made with humanely-raised, organic meat. There's a dog for everyone at this stand inside The Original Farmers Market.

You can build your own by choosing one of the many options: Porker Dog (pork with French spices and curry), Deli Dog (classic Kosher style all beef dog), Bird Dog (turkey and duck with mesquite), Stadium Dog (smoky pork and beef), Cali Dog (beef, pork, spicy Merguez and Chilean Merken), and for the vegetarians there's the Carrot Dog. You can get the original bun or switch it up with the pretzel bun, and they have something for the gluten-free folks, too.
Overwhelmed by the choice of toppings? Try one of the signature creations. Most of the dogs are $6.25 or $8.95 as a combo with fries or tots. There are a couple of special ones that cost more.

The signature dogs include fun flavors like the Tokyo Dog (Porker Dog, wasabi aioli, peas, Sriracha ketchup, nori )

Finishing touches like the crispy pea crumbles make Neal Fraser's hot dogs extra special. The dogs are all great, with a nice snap to them, but if I have to pick a favorite it might be the Cali Dog!

My favorite signature dog was the Garlic Dog (Cali dog on pretzel bun, garlic aioli, crispy onions)

One big reason is probably because I love garlic! But I also love the slightly chewier pretzel bun and the flavors of the Cali dog.

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Green Your Beauty, Beauty Foodie Attitude

Here are some advice of Jolene to adopt the "beauty foodie" attitude from now on:

"the beige, it is wrong": the famous quote of the Dr. Jeannette Graf, the doctor and dermatologist. In the same way as the beige can not work in mode, any "beige" food (industrial bread, cereals) is devoid of nutriments and is indigestible by our digestive tract, what makes it tired. Complete cereals are weak alternative in grease and rich in nutriments and in fibres.Do not make the dead end on the green. They are forgotten or they avoid them, and however green vegetables (spinaches, parsley, vegetables with leaves, bettes) balance the pH of our body, and are rich iron. A tendency came into the world to take more pleasure to get its daily dose of "Greens" with the fashion of smoothies and other natural green juices.To us bays. Besides being sweetened and delightful, especially in this epoch of the year, bays (blueberries, raspberries, redcurrants) is rich in oxidizers and in vitamin C and them favour the production of collagen.Nice proteins. Fish, poultry, nuts and almonds are packed with nutriments true booster rockets of collagen and of keratin, for nails and nice and strong hair.It' s (Green) tee time! Its beneficial effects on health are known to all, the green tea is also a powerful bulwark against wrinkles.Detoxez-moi... Instead of rushing on the cup of coffee of morning, why rather not starting its day with a glass of hot water with a bit of lemon? This brew will awaken your digestive enzymes, detoxera your digestive tract and favours the brightness of the skin.and away with the stress! Stress ages the skin prematurely and favours weight gain.protect your skin from within. Red and orange ailments (beta-carotene and vitamin A) are good for your health and protect your skin of damage caused by radiance UV. There is too much exposure to the sun? Fill your plate of tomatoes, carrots, with melon with at least 2 weeks before your arrival on the beach (or swimming pool, terrace etc). And do not make the dead end on the sun-protection cream!

Read more here http://www.stylezza.com/green-your-beauty-beauty-foodie-attitude-1686

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Florina Tudor has published 1 article. Article submitted on July 16, 2013. Word count: 361

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The Bread Baking Babes bake Rheinbrot!

Rheinbrot? Bread with wine. Riesling, to be exact. A loaf of bread, a jug of wine, and thou.

And if we can start mixing some of that up.... even better!

Many thanks to Astrid for challenging us to make Rheinbrot this month. Wine and bread have to be two of my most favourite things!

I had fun playing with the recipe and flattened the dough out after the last rise and sprinkled on a chopped Granny Smith apple, a small handful of dark raisins, a pinch of cinnamon and some honey. Then I rolled it up and placed it in a well buttered and floured pyrex loaf pan to rise.

After a good rise, I slathered on an egg wash and added a melange of rolled oats, almond slivers and flax seeds. Yum!

When it was about ready, I preheated the oven to about 375°F for 15-20 minutes and baked for 20 minutes. I turned the loaf and baked another 15 before checking for an internal temperature of 185°F. I let it cool for 10 minutes in the pan and then on a rack until no longer warm.

Delicious toast bread for breakfast!

Rheinbrot

Sponge:
50 gram semisweet Riesling
50 gram boiled water, at room temperature
100 gram flour
50 gram of wheat sourdough at 100% hydration

Dough
250 gram flour
135 gram water
6 gram salt

1) Mix wine with water and add the sourdough, whisk thoroughly.
2) Add flour and mix again.
3) The dough ferments at 2 stages:
3a) 4 hours at a temperature 30-32°C, it should grow at least twice its size, will be lumpy looking at this stage and have larger and smaller bubbles. If you stick your nose into the container, the scent will be somewhat unpleasant, it may even seem that the dough has deteriorated. Don't panic, this only means the dough is doing the right things ;o)
3b) Pour the sponge in a bowl and whisk thoroughly to remove all the gas out of it and fill it with oxygen. Cover with foil and let sit for 10-12 hours (overnight) at room temperature. Dough will rise again in half and very often shows smaller bubbles.
4) Now the sponge is ready for kneading: pour in the water and stir until smooth. Add the flour, mix well and give the autolysis a chance to do it's magic for 40-50 minutes.
5) add the salt and quickly knead the dough, if it is too sticky add a little four, but be careful not to add too much.
6) Let ferment for 2-2.5 hours. Fold twice after 1 hour and 1 1/2 hour. The dough smells fresh now, no smell of the wine.
7) Form a loaf and let proof in a basket for 1 1/2 hours (doubles in size) covered with a towel in a draft free place.
8) Preheat oven to 240°C.
9) Transfer dough to your baking sheet. Make an incision or two and let it slide on your baking stone.
10) Bake for 10 minutes with steam and without steam like 20 minutes at 200°C.
11) Let cool down for alt least half an hour before slicing the bread.

You should have a bread with a nice soft crust and an airy crumb. Enjoy with some nice glass of white wine to accompany the bread ;o)

The Bread Baking Babes

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Kyushu & Okinawa Fair at Mitsuwa, Back on July 18-21

I love going to Mitsuwa during their various regional fairs and the Kyushu and Okinawa Fair is returning on July 18-21, featuring some very fun food items. They sell most of the stuff at all the Mitsuwa Marketplace locations including Costa Mesa and San Diego, but the most complete one is Torrance (check out this page to see which store is selling what)

My favorite from last time was the caramel pudding with cream in a choux pastry! They're not doing the caramel one this year but they'll have a strawberry pudding in a choux pastry :D I'll definitely be trying that.

Last year they had tonkotsu ramen from Ramen Tatsuno-ya but unfortunately they'll only be in San Jose this time around. Instead, we'll have Hakata Nagahama Ramen from Tanaka Shoten.

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Cake Recipe With Chocolate Flavor

Cooking has never been this easier with the introduction of the Internet. At first I thought that baking cakes was something that was hard and would take my whole day. This was short-lived as a friend of mine informed me that she was simply using the Internet to bake cakes for her family. This surprised me a lot since she was simply searching for a recipe that she thought she could manage. Once this was done, her work was simply to rush to the stores and find the ingredients that were recommended in the cake recipe that she was about to use. I thought over this and I knew it was time to try out my cooking skills. I tried this twice and the best recipe that I found to be easy was the chocolate one. I am quite certain that by following my way of cooking you would definitely prepare something that your family would enjoy. Below is how I cook my chocolate cake:

Ingredients of the cake recipe

1½ serving of butter - softenedSugar- 1¼ spoonfuls of sugarEggs - (number will vary)All-purpose flour - 2 cupsUnsweetened cocoa - 2 cupsBaking powder - 2 spoonfulsOne and a quarter servings of baking soda1½ spoonful of vanilla¾ cup of milk - buttermilk

Filling ingredients:

Pie fillings of cherry - 2 servings3-4 servings of cream that is chilled2 cups of confectioner's sugarMilk chocolate (shaved) - will help in garnishing the baked cake

Cooking tips and procedure for your cake recipe:

The first procedure of this cake recipe is to preheat your oven to 350 degrees Fahrenheit [should be done before you even start preparing your ingredients].

Using a non-sticking paper, you should line your cake pan to ensure that the cake does not stick on the sides of the pan.

Allow the butter that has been mixed with sugar to soften before you beat it using an electric mixer. Add the eggs to the mixture but make sure that you add an egg at a time as you mix well before adding another egg. You then need to add sifted flour, baking powder, buttermilk, cocoa, baking soda as you stir well to ensure that no lumps are formed. Once your oven has reached 350 degrees Fahrenheit, as mentioned earlier, slowly add the batter into the pan and allow it to bake till there is a middle set. Ensure that the bake time is about 40-45 minutes. Use a tooth pick to determine if it is ready or not. If it comes out with some crumbs in it then you will still need to place your cake in the oven for a few more minutes.

Serving

The best way to serve is when it is cold. Cut it into three or four layers for easy storage if the cake is big enough. This will ensure convenience in keeping it in a refrigerator.

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July 21: Angeleno Mag's Live and Dine LA (+ 2012 recap)

Live and Dine LA is Angeleno Magazine's celebration of their Restaurant Issue, and it's always one of my favorite events, featuring LA's best restaurants at the beautiful Fairmont Miramar Hotel and Bungalows. This year's event will start at 4:30 pm on Sunday, July 21. Tickets are $95 and can be purchased on http://2013liveanddinela.eventbrite.com/. This year, the VIP ticket gets you two nights of extravaganza. The $250 VIP ticket (can be purchased here) gets you a four-course dinner made by Chefs Ray Garcia, Michael Voltaggio, and Ricardo Zarate with wine and cocktail pairing, and also admission to the main tasting event on July 21.

Live and Dine LA is more about quality rather than quantity, but there are still way more than enough food. Here are some my favorite bites from last year:
Blue Cow Kitchen and Bar served Mendocino's pork belly banh mi atop a banh xeo (Vietnamese "crepes")

Chef Ray Garcia from FIG served nose-to-tail pork tacos, displaying this impressive bowl of just that.

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Avocado, Goat Cheese + Roasted Tomato Crostini

Well how the heck are ya? It's about time for another recipe. Apparently I'm on a cute-little-appetizer kick.

This time, it's avocado + goat cheese + roasted tomatoes. Salivation and grinning-ear-to-ear were my first reactions too.

Awhile back, I had seen this alluring Parmesan with Roasted Garlic dipping oil and had to have it. Only thing is, I'm not much of a bread person. So these little guys were the perfect opp to use that dipping oil. The less bread, the better. Except when it comes to Red Lobster's Cheddar Bay Biscuits. And when I saw goat cheese as an ingredient, I couldn't just go with plain goat cheese. No, no. So I got all fancy with some special tomato basil goat cheese.

Avocado, Goat Cheese + Roasted Tomato Crostini
slightly adapted from Food.com

*Yields: 20 crostinis

1 ciabatta baguette
dipping/olive oil (I used Parmesan with Roasted Garlic dipping oil)
20 cherry tomatoes (or more)
1 tablespoon balsamic vinegar
salt and pepper
1 large ripe avocado
4 oz goat cheese (I used tomato basil goat cheese)
juice and zest of 1/2 of a lemon
2 dashes hot sauce

Preheat oven to 350 degrees. Cut baguette into 20 half-inch slices. Brush slices with dipping/olive oil and bake until golden brown, about 10 minutes. Reduce oven to 300 degrees.

Cut tomatoes in half and place on a baking sheet. Sprinkle with balsamic vinegar, salt and pepper, and a drizzle of dipping/olive oil. Roast for 30 minutes.

Cut avocado in half lengthwise, remove pit, and scoop out the inside into a large bowl. Add goat cheese, lemon zest and juice, hot sauce, and salt and pepper to the bowl and mix. Place dollops of avocado mixture onto baguette slices and garnish with 2 (or more) roasted tomato halves.

Printable Recipe

Sprinkle a little balsamic vinegar on top if you please, like I did.

A balsamic glaze would have really cut down on the vinegar taste since I just straight drizzled balsamic vinegar itself on top. And it would make for prettier pictures, that's for sure. That dark, thick gorgeous glaze. Team balsamic glaze all the way. Learn from me.

linking up here.

Peace, and bacon grease!

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Pages

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Peter Stenson

食上烤吧 Cui Hua Lou

The Bread Baking Babes