Birthday Baking

At work, we have a ‘birthday potluck’ tradition. We use birthdays as an excuse for everyone to bring in food and binge eat all day. For many birthdays, I will pick up a bag of chips or bring in some oj. But it is easy to tell who is special to me- they are the people I bake for.

Now that I have given you the intro, I can tell you that it was Jean’s birthday this week! She turned… ha. You thought I was going to say it, didn’t you? 

 Happy Birthday Jean!

So needless to say, I baked. I even skipped yoga to bake. I baked a semisweet chocolate hazelnut tart, knowing how much Jean loves chocolate. Unfortunately, I don’t own a pretty tart pan, but I do own a round spring-form pan, so that’s what I used. Therefore my tart looks a bit like a chocolate pizza. Well, the pan issue, plus the fact that I am the worlds worst crust crimper.

Here are some pictures of the tart-making process. I only wish I had a picture of Jean eating it!

Hazelnut Caramel

Then the Ganache is added...

The Finished Product

Although it may look like a chocolate pizza in the pictures, I promise you it did not taste like one! Within the edges of the homemade crust was a caramel layer laced with hazelnuts, which was then smothered with a semisweet chocolate ganache and topped with more hazelnuts and chocolate chips. It was sinfully rich and decadent. Jean had to stop herself after two pieces and so did I. I gave the leftovers away, just so I wouldn’t be tempted to consume the hundreds of delectable calories all in one sitting. If you like baked goods, you better get on my good side before your next birthday...

-Katrina

Virginal Eggs...

Happy Easter everyone. I popped over to Katrina’s tonight to work on our very own Chowbellas and she suggested that we dye some Easter Eggs. I was immediately intrigued, being a non-American and having never dyed an egg in my life. ‘So fun,’ I thought.

When I arrived, Katrina and her roommate had already commenced the festivities. Colored eggs strewn all over the table. Jars of colored liquids. Pools of bright colors. And a variety of dipped eggs decorated meticulously by the girls. They couldn’t believe that I had never-ever, in my entire life, colored eggs. They sat in shock as I asked how to begin and what to do. 

 Some of Katrina and Jaime's better looking eggs...

Picking out my favorite color of aqua blue, I began a great new life experience. Look at what I produced! How fun… and you can eat them too!?

Jean's first Easter egg... EVER.

A new Easter tradition has begun for me for sure.

-Jean

Deal or No Deal?

Groupon, Travelzoo Local, Living Social, Blackboard Eats, Open Table Spotlight, Bloomspot… All deals of the day. But are they really deals?

I guess it depends on what you are looking for. Sometimes, I am wowed by a complimentary bottle of wine and dessert platter with purchase of entrée, such as past offers I have taken advantage of at Wolfgang Puck’s Chinois on Main in Santa Monica or STK in West Hollywood. Other deals have been even better, such as a five-course meal paired with champagne at Whist in the Viceroy Hotel. Others, such as a Groupon for custom framing are less than desirable.

When Blackboard Eats decided to tack on a $1 charge for every deal in 2011, I was immediately turned off. But then as the deals flowed into my in-box for restaurants I have been dying to try, some seemed very worthy of the spend.

Though the number of online sites these days are excessive and varied, one really must pick through the trash to find the gem. Regardless, these sites are valid and there are deals are out there to be had. It just depends on your opinion of trash versus gems.

-Jean

Obsessed with Oysters

This is a new obsession. About a year ago, I can honestly say that I had only eaten three raw oysters in my life. In the last month alone, I have probably eaten over two dozen. I’m not sure what brought on this need to feed on these critters on the half-shell. Maybe I just liked the idea of the decadence. Maybe my subconscious was trying to tell me I needed more aphrodisiacs in my life. Or maybe I just really wanted to force myself into liking oysters. In any case, I’m hooked.

 
Now, let me just say, I am no expert. I am learning, but by no means am I an oyster connoisseur. I do know that I like west coast oysters far better than east coast oysters. A knowledgeable server once told me that oysters from the coasts are like the people. East coast oysters are harsher and more hardened; they live in the rougher of the two oceans (The Atlantic) and are generally brinier (read: ocean-y and fishy). West coast oysters are more laid-back and mellow; they live in the calmer Pacific and are generally sweeter and gentler on the palate.

Where have I gone on this oyster binge you ask? Well, let’s see. There’s Santa Monica Seafood, where I’ve enjoyed their Kusshi, Kumomoto and Fanny Bay varieties. Then there is Ocean Avenue Seafood, with their oyster and wine flight happy hour special. I have also indulged at Delphine in the W Hollywood, the Tasting Kitchen in Venice and Blue Plate Oysterette in Santa Monica.

Although I have only uncovered the tip of the iceberg, the world is my oyster for this new fixation. You never know where I may discover my next pearl.

Father's Office Part II??

Lukshon in Culver City is Sang Yoon's (of Father's Office fame) lastest creation. Overrated? Yes.

Although people are all talk about Yoon's newest culinary dining experience, Lukshon hasn’t received the best ratings. Yet everyone wants to check it out.

So off I went with a fellow foodie and beaus in tow to check out this new local creation.

“Haute cuisine,” someone recently commented on a blog- doubtful I think.

Impeccable was also a word used to describe this new restaurant. I would certainly agree on the service element, however, the food has a long way to go. The eggplant side dish tasted more like an old cardboard box and the raw scallop appetizer was less than average .

That said, the black heirloom rice dish was tasty and creative, utilizing the forbidden rice of Nepal.

Although tasty and well cooked, the Lamb entrée dish for $36 consisted of three tiny chops, more appropriately sized as a small tapas plate and certainly not entrée worthy.

Our main peeve was the fact that once we finished our bottle of French Gamay, we were in the mood for just a sip more of wine. When we asked our server to see the list of red wines by the glass, she told us that they had no red wines by the glass, but had rose or white wine selections. I mean, what restaurant in this day and age doesn’t offer a red wine by the glass? Completely ludicrous.

The only redeeming quality was the fact that the service was impeccable and the sommelier was both professional and friendly. The restaurant décor consists of clean crisp lines, both bright and fresh.

Although I can see the patio being a sought after spot in the summertime, I will not be returning to Lukshon anytime soon.

www.lukshon.com

- Jean

Pumpkin Time!

To me, nothing says ‘autumn’ more than a bright orange pumpkin. Of course, pumpkins are associated with Halloween, but looking past Jack-o-lanterns, they are also the perfect fall food. A few years ago, I came across this recipe in one of the many food magazines I subscribe to, and since then, making it has become an annual obsession...er...I mean.... tradition. I have made a few adjustments to the recipe over the years, but this year, I really think I may have perfected this rich and gooey sinful pumpkin recipe.

Pumpkin “Fondue”
Ingredients:
1 12-inch baguette, cut into ½ inch slices
1 5 to 7 lb Sweet Baking Pumpkin
1 c. Heavy Cream
½ c. Chicken Stock (reduced sodium)
½ c. Dry White Wine
 ½ tsp Nutmeg, grated
2 ½ c. Gruyère, grated (about 6 oz.)
2 ½ c. Emmental (or other Swiss cheese), grated (about 6 oz.)
1 Tbsp Extra Virgin Olive Oil
Salt and Pepper

Method:
Preheat oven to 450°F with rack in lower third.
Toast baguette slices on a baking sheet in oven until tops are crisp, but not browned, about 7 minutes. Transfer to a rack to cool.
Remove top of pumpkin by cutting a circle around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including off top of pumpkin). Season inside of pumpkin with ½ teaspoon salt.

Whisk together cream, broth, wine, nutmeg, 1 teaspoon salt and 1 teaspoon pepper in a bowl. Mix together cheeses in another bowl.

Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about ½ cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about ½ inch from top, using all of cream mixture. (You may have some bread left over.)

Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin with olive oil. Bake until pumpkin is tender and filling is puffed, 1 hour and 15 minutes. Let cool slightly.

To serve, scoop out roasted pumpkin flesh and cheese/bread filling into shallow bowls. Serve with leftover bread slices.

 (Photo by Romulo Yanes from Epicurious.com)

-Katrina

Meeting Mario

I have to begin by saying that I am not one to get all googely-eyed over celebrities. In fact, I am quite the opposite. I would rather just leave people to their own to enjoy their lives, rather than harassing them as so many others seem to do.

 
On a trip to New York last weekend, I made plans with my best friend and our boys to check out Eataly, Mario Batali’s newest restaurant concept. After dining at some of Mario’s restaurants here in LA and watching him endlessly on the Food Network, I was eager to see what it was all about. I read many exciting reviews of this new eatery, describing it as seven restaurant concepts under one roof, along with amazing artisan/gourmet food selections: Pasta, pizza, wine, cheese, cured meats, chocolate, gelato, breads, etc., offered in one unique setting in a loft-style building in Manhattan. Just the thought of this place drove my foodie palate wild at the thought of its deliciousness.

 
When we arrived, it was bustling with people moving between different food stations, each with their own décor, and each offering a different type of eats. We were pleasantly surprised to find a large high-top table for the four of us to hunker down at. Service began attentively and with a smile, but that quickly took a downward spiral. Our server disappeared after we let him know the bottle of wine we ordered was corked, but not before trying to argue with us that it wasn’t. A young, uneducated server leaves a lot to be desired when they try to argue such things. He did finally arrive back with a better Barbera varietal, which we all thoroughly enjoyed, but he remained unavailable to us for the rest of our stay. We had to track down any random server in sight for the remainder of our meal service. But now back to the fun part.

 
As we surveyed the scene, we looked about to see what everyone else was eating and suddenly I spotted Mario behind a counter, casually chatting to a few of the clientele seated nearby! I took a walk over to check out if he was wearing his signature orange clogs. Confirmed. I was half tempted to say hello but decided to refrain and leave the man to his work.

 
We ordered a few menu items to share, including a platter of assorted cheeses and charcuterie and a tomato mozzarella dish. Both were outstanding in quality, presentation and flavor.

 

 After wrapping up our meal, we wandered around the different sections of the venue gazing longingly at the variety of Italian cuisine in each area. The gelato bar and espresso station looked inviting but we refrained. We spotted Mario again, still chatting to guests and staff members throughout the joint.  This time, I couldn’t stop myself from grabbing Lou’s arm and approaching him to say hello. At that point I was fully committed to making his acquaintance and had also decided I would ask him for a photograph. He was smiley and bubbly the whole time and was appreciative when I told him I was a big fan. I guess it’s easy to grin from ear to ear when you have just launched a tremendous new food venture in NYC!

http://www.newyork.eataly.it/index.php/about/about-us/

-Jean