UMAMICatessen: Tres Leches Donut :) Yummers! (Taken with Instagram at UMAMIcatessen)

UMAMICatessen: Fries with pickled peppers, ham purée and pig brainase :/

The Escondite, downtown Los Angeles: Fritos on my burger. Can’t get any better than this!

THROWBACK THURSDAY!  Pasta Carbonara :)

Click on photo for original post and recipe.

L’ Épicerie Market - Culver City, Ca

Cafe Demitasse a halogen siphon coffee bar in Little Tokyo, downtown Los Angeles.

BAKED ROSEMARY CHICKEN and BRUSSEL SPROUTS
2 1/2 - 3lb chicken, 1 stick of butter, 3 sprigs of rosemary, 3 large cloves or garlic (I personally could eat garlic by itself, so add as much to your liking), lemon zest, salt, pepper, brussel sprouts, white onions.
I took a cooking class about a year ago at The New School of Cooking in Culver City, Ca that demonstrated different ways of cooking chicken.  My partners and I were given this challenge.
It was fairly simple and it tasted amazing.  Since I didn’t quite remember the recipe, this is my modified version.
Preheat over to 375 degrees.
The chicken
The Chicken I bought was about 2 1/2 - 3 lbs.
Remove the giblets, rinse and pat dry
The butter, garlic, rosemary and lemon zest
I let the butter get to room temperature and added chopped garlic, about a teaspoon of lemon zest and rosemary to it.
I slathered the butter mix all over the chicken under the skin.
Add enough salt and pepper on the chicken before you put in the pan to bake.
Bake chicken for about an 1 1/2 to 2 hours.  Basically make sure it’s cooked all the way through. 
IF you want, add 1/2 a cup of white wine to the juices of the chicken when it’s cooling down and pour it over before you dig in.
The brussel sprouts and onion
If I had shallots, I would have used that instead of an onion but nevertheless, after the chicken was baked and in the midst of cooling down, I sauteed about 15 brussel sprouts with half of a large white onion in butter, a little bit of olive oil, salt and pepper and it was yum!
Enjoy your day all!
A-

BAKED ROSEMARY CHICKEN and BRUSSEL SPROUTS


2 1/2 - 3lb chicken, 1 stick of butter, 3 sprigs of rosemary, 3 large cloves or garlic (I personally could eat garlic by itself, so add as much to your liking), lemon zest, salt, pepper, brussel sprouts, white onions.

I took a cooking class about a year ago at The New School of Cooking in Culver City, Ca that demonstrated different ways of cooking chicken.  My partners and I were given this challenge.

It was fairly simple and it tasted amazing.  Since I didn’t quite remember the recipe, this is my modified version.

Preheat over to 375 degrees.

The chicken

  1. The Chicken I bought was about 2 1/2 - 3 lbs.
  2. Remove the giblets, rinse and pat dry

The butter, garlic, rosemary and lemon zest

  1. I let the butter get to room temperature and added chopped garlic, about a teaspoon of lemon zest and rosemary to it.
  2. I slathered the butter mix all over the chicken under the skin.
  3. Add enough salt and pepper on the chicken before you put in the pan to bake.
  4. Bake chicken for about an 1 1/2 to 2 hours.  Basically make sure it’s cooked all the way through. 
  5. IF you want, add 1/2 a cup of white wine to the juices of the chicken when it’s cooling down and pour it over before you dig in.

The brussel sprouts and onion

  1. If I had shallots, I would have used that instead of an onion but nevertheless, after the chicken was baked and in the midst of cooling down, I sauteed about 15 brussel sprouts with half of a large white onion in butter, a little bit of olive oil, salt and pepper and it was yum!

Enjoy your day all!

A-

RESTAURANT VISIT
Peohe’s: 1201 1st Street Coronado, CA 92118-4405
Hot Chocolate Lava Cake - $10.95,  rich Godiva chocolate liqueur cake with molten chocolate center with warm chocolate sauce, Heath Bar Crunch and macadamia nut ice cream.
The “after” shot.
Well, more like the before the “after” shot, since there wasn’t even a speck of dessert left on the plate.
Since, in my humble opinion, this presentation wasn’t the most creative I’ve seen as far as lava cakes go, I was somewhat already disappointed.   However, as I took a mild stab at this heap of crusty looking cake, I was more than pleasantly surprised. As the warm lava oozed out slowly, the most amazing sweet smell dissipated through the air.  I actually stood up and did 4 cartwheels in the middle of the crowded restaurant… well, in my head I did.
What a surprise!  I now know the true meaning of “don’t judge a book by it’s cover”or “sometimes things aren’t always what they seem” - these quotes may apply to other aspects of your life as you see fit. ;)
A-

RESTAURANT VISIT

Peohe’s: 1201 1st Street Coronado, CA 92118-4405

Hot Chocolate Lava Cake - $10.95,  rich Godiva chocolate liqueur cake with molten chocolate center with warm chocolate sauce, Heath Bar Crunch and macadamia nut ice cream.


The “after” shot.

Well, more like the before the “after” shot, since there wasn’t even a speck of dessert left on the plate.

Since, in my humble opinion, this presentation wasn’t the most creative I’ve seen as far as lava cakes go, I was somewhat already disappointed.   However, as I took a mild stab at this heap of crusty looking cake, I was more than pleasantly surprised. As the warm lava oozed out slowly, the most amazing sweet smell dissipated through the air.  I actually stood up and did 4 cartwheels in the middle of the crowded restaurant… well, in my head I did.

What a surprise!  I now know the true meaning of “don’t judge a book by it’s cover”
or “sometimes things aren’t always what they seem” - these quotes may apply to other aspects of your life as you see fit. ;)

A-

FRIED TORTILLA’S WITH CINNAMON AND SUGAR
I’ve been scrounging around looking for my USB connector like a madwoman so I could upload my latest deconstruction, with absolutely no luck at all.   What I did find however, were the photos I took of tortilla’s I fried about a month ago.  
I’ll usually take pictures of EVERYTHING I cook nowadays,  just in case I’m fortunate enough to get that one great shot.  This was not that shot, BUT, it was damn tasty!  So here’s what I did:
Cut two large flour tortilla’s like a pizza into 8 triangles.
Deep fried the slices in canola oil until brown and crisp.
Place fried tortilla chips on paper towels.
Sprinkle enough sugar and cinnamon to taste.
I’m sure you all could have figured out how to make these on your own, but I thought I’d share the process with you regardless.  Tonight, wish me well, that I may find my cable, otherwise I’ll have a another unexpected, annoying expense this month.  
A-

FRIED TORTILLA’S WITH CINNAMON AND SUGAR

I’ve been scrounging around looking for my USB connector like a madwoman so I could upload my latest deconstruction, with absolutely no luck at all.   What I did find however, were the photos I took of tortilla’s I fried about a month ago.  

I’ll usually take pictures of EVERYTHING I cook nowadays,  just in case I’m fortunate enough to get that one great shot.  This was not that shot, BUT, it was damn tasty!  So here’s what I did:

  1. Cut two large flour tortilla’s like a pizza into 8 triangles.
  2. Deep fried the slices in canola oil until brown and crisp.
  3. Place fried tortilla chips on paper towels.
  4. Sprinkle enough sugar and cinnamon to taste.

I’m sure you all could have figured out how to make these on your own, but I thought I’d share the process with you regardless.  Tonight, wish me well, that I may find my cable, otherwise I’ll have a another unexpected, annoying expense this month.  

A-

WHAT AM I GOING TO COOK NEXT?

I’m so excited about these books! Slim and Scrumptious and Food Cures by  Joy Bauer are not only written well, but so much thought and organization were put into each chapter and each recipe, they make meal planning so simple, that you really have no excuse to not eat well. 

I was always aware of my caloric intake, and therefore fortunate enough that I’ve never had to go on a “real” diet.  Ever since I started this blog, however, my journey of learning to cook and deconstructing dishes somehow made me immune to counting calories. I’m so glad that each dish in Slim and Scrumptious is literally slim and scrumptious! Not only is the nutritional value listed for each recipe, but I get to buy fresh food! No diet program frozen packages for me please!  Now, I’m eating right, I’m eating light and I’m STILL learning to cook!  Score!

Next on my to cook list:  Baked Tilapia with Spicy Tomato-Pineapple Relish recipe.

Food Cures - I love, love, love this book.  For each health concern from the top of your hairy (or not so hairy) head, down to your twinkling little toes,  Joy gives you a grocery list along with meal plans and suggestions for breakfast, lunch, dinner and even snacks. There’s an abundance of great information in Food Cures that this simply is a must read.  Did I say I love this book?

I have frizzy but healthy hair so I won’t need help in that department, BUT,  I’ll be following Joy’s suggestions for beautiful skin, insomnia and a few more I don’t care to mention at the moment. :)  I’ll keep you posted on my progress, and no I won’t be taking before and after pictures of my T-Zone, sorry. 

Hope you enjoy these as much as I did.

A-

APPLE PIE

I decided to make an inside out, apple pie.  Even though I’ve seen recipes for stuffed apples, I have yet to find one that actually stuffed them with pie crust.  So here it is, my version of the good ol’ apple pie.

This was so simple and so quick to make, I can’t wait to have a get together to make these for dessert. They’re not only cute, but super tasty!


Cored apples.


Brown sugar (not shown under sugar is butter and cinnamon)


Instant pie crust from the 99 cent store! 

Preheat oven to 425 degrees or as the instructions on the pie crust box advises.

The Apples

  1. Slice the top of the apples and remove the core.
  2. Gut as much of the apple you want out.

The Pie Crust

  1. This pie crust from the 99cent store required that only 5 tablespoons were added to the powder.  Love it!
  2. Once the consistency turned into a light fluffy dough, I made really, really thin quarter sized layers.  

The “Pie”

  1. Use a tiny square of butter in the apple, add brown sugar and cinnamon.
  2. Lightly place 1 layer of pie crust dough over the brown sugar mix.
  3. Repeat steps 1 and 2 until the top of the apple is covered with one more layer of dough.
  4. Place the apples on a cookie sheet and bake for about 12-15 minutes or however long the recipe you use for the pie crust recommends.
  5. After they are baked and the dough is slightly browned, sprinkle with brown sugar and cinnamon.

I made a 2 servings where the pie crust over lapped the sides of the apples but they expanded so high, that it just looked too weird to take a photo of.   

I used tongs to move them on to a serving plate, let them cool and dove right in!  Unfortunately I didn’t have ICE CREAM or whipped cream, I think that would’ve made my day!

Hope you enjoy this as much as I did eating them!

A-

RESTAURANT VISITS - NEW YORK
What could be better than to kick start your morning with a good cup of joe?  
Flying in on a Saturday morning at 6am from Los Angeles could have worked out perfectly had I not been in the middle seat. I was nodding off from one side to the other being careful not to lay on my neighbors shoulders.  On top of looking silly, I wasn’t able to count enough sheep as I had hoped.
First stop, was dropping off the luggage to Mel’s apartment and schlepping off to Brooklyn.  I can honestly say Williamsburg is not my favorite place in NYC, BUT finding El Beit for coffee, made the beginning of my day much much better.  So what now?  We didn’t feel like shopping for overpriced vintage clothing at the moment, and since Brooklyn’s waterfront flea market was on Sunday we decided to meet Shawna back in the Upper East Side at Sarabeth’s.

Goldie Lox with egg whites.
Goldie Lox
Great choice, great atmosphere and great service.  I loved the neighborhood and the fact that it was so close to Central Park and the Guggenheim.
After walking all day around this beautiful city, with little to no sleep the night before, I decided to buy a slice of pizza, garlic bread with a 6 pack of Stella and call it an early night, while everyone else painted the town red.  Note to self, window seat.
Ah the next day! Refreshed!  Heading back to Williamsburg for the flea market, we started to chat it up with a friendly couple on the train who told us about the Fort Greene flea market on Saturday’s.  Too bad for us! We not only missed it, but clearly didn’t do our research.
As we strolled through the market, again, I didn’t feel like shopping for overpriced vintage clothing so I saved my money for a glass wine at the D.O.C. Wine Bar

I really wished I didn’t order that 3rd glass of wine so that I could remember what we actually ate.  ”Who cares, I’ll look it up online” I say with a slight slur, well not exactly, but I was really really happy, happy enough to not care at the moment what the name of our flatbread covered in mozzarella dish was.  Anyways, there’s no menu online!!  
Really D.O.C.?! You’re THE cutest place ever, with delicious food and great service, not to mention a bathroom with an awesome gigantic sliding door.  How do you NOT have a menu online?  
Hopefully you followed my tweets which mentioned a few other places I visited including What Happen’s When. 
Unfortunately, my lazy butt didn’t feel like taking my SLR around everywhere I went (2nd note to self, big mistake for someone who blogs about food) and the digital point and shoot I did bring for that specific reason, well, um, er, I forgot it in NYC. 
So there it is, my mini adventure in a big, big city.  I definitely hope to go back again this year for more fantastic food and to soak up more of it’s amazing culture.  That being said…I love L.A. ;)
A-

RESTAURANT VISITS - NEW YORK

What could be better than to kick start your morning with a good cup of joe?  

Flying in on a Saturday morning at 6am from Los Angeles could have worked out perfectly had I not been in the middle seat. I was nodding off from one side to the other being careful not to lay on my neighbors shoulders.  On top of looking silly, I wasn’t able to count enough sheep as I had hoped.

First stop, was dropping off the luggage to Mel’s apartment and schlepping off to Brooklyn.  I can honestly say Williamsburg is not my favorite place in NYC, BUT finding El Beit for coffee, made the beginning of my day much much better.  So what now?  We didn’t feel like shopping for overpriced vintage clothing at the moment, and since Brooklyn’s waterfront flea market was on Sunday we decided to meet Shawna back in the Upper East Side at Sarabeth’s.



Goldie Lox with egg whites.


Goldie Lox

Great choice, great atmosphere and great service.  I loved the neighborhood and the fact that it was so close to Central Park and the Guggenheim.

After walking all day around this beautiful city, with little to no sleep the night before, I decided to buy a slice of pizza, garlic bread with a 6 pack of Stella and call it an early night, while everyone else painted the town red.  Note to self, window seat.

Ah the next day! Refreshed!  Heading back to Williamsburg for the flea market, we started to chat it up with a friendly couple on the train who told us about the Fort Greene flea market on Saturday’s.  Too bad for us! We not only missed it, but clearly didn’t do our research.

As we strolled through the market, again, I didn’t feel like shopping for overpriced vintage clothing so I saved my money for a glass wine at the D.O.C. Wine Bar




I really wished I didn’t order that 3rd glass of wine so that I could remember what we actually ate.  ”Who cares, I’ll look it up online” I say with a slight slur, well not exactly, but I was really really happy, happy enough to not care at the moment what the name of our flatbread covered in mozzarella dish was.  Anyways, there’s no menu online!!  

Really D.O.C.?! You’re THE cutest place ever, with delicious food and great service, not to mention a bathroom with an awesome gigantic sliding door.  How do you NOT have a menu online?  

Hopefully you followed my tweets which mentioned a few other places I visited including What Happen’s When. 

Unfortunately, my lazy butt didn’t feel like taking my SLR around everywhere I went (2nd note to self, big mistake for someone who blogs about food) and the digital point and shoot I did bring for that specific reason, well, um, er, I forgot it in NYC. 

So there it is, my mini adventure in a big, big city.  I definitely hope to go back again this year for more fantastic food and to soak up more of it’s amazing culture.  That being said…I love L.A. ;)

A-

KALE

I never thought I’d enjoy Kale aka borecole so much.  Taking pictures of this fluffy, green specimen was fun, and after baking it, I went into this feeding frenzy like a flock of pigeons attacking falling crumbs of a scone at an outdoor cafe.  Yes, it was that good.  In fact I ate so much of it, I was too full to eat dinner.  Considering it has a high antioxidant and vitamin content, I didn’t feel all that bad.

Ingredients:

Kale, olive oil, garlic salt, pepper

Pre-heat oven to 400 degrees. 

I simply cut the kale into the size of large potato chips, brushed each piece lightly with olive oil and sprinkled garlic salt and pepper to taste and in the oven it went!

I started to check on it after about 5 minutes and took out the finished product when it turned light brown after about 8-10 minutes.  The first batch were extra crispy which I prefer, however definitely tasted over-cooked.

Enjoy!

A-

MECHADO

Did you know that the Karaoke machine did not originate from Japan?  It was actually created by the Filipino inventor Roberto Del Rosario.  Why am I mentioning this in my blog you may ask yourself?  Well, I’ll tell you why!  As I was trying to research what part of the Phillipines one of my favorite dishes came from, that random factoid popped up in an article which had a great recipe for Mechado, but not quite the one my mom used to make.  

Growing up, Mechado, was always the usual suspect at a large family gathering.  No doubt would it be a different version of my mother’s, however, I was never disappointed. I just simply love the mix of tomatos, onions and garlic in any sauce. 

Here’s the version I’m familiar with.

Ingredients:

  • 3 lbs. Beef roast or Boneless short ribs
  • 1/2 tsp. salt
  • 1/3 cup soy sauce
  • 1/2 cup sugar 
  • 1 cup water 
  • 1 can (8oz.) tomato sauce 
  • 1 can (6oz.) tomato paste 
  • 2 tbs. of white vinegar
  • 1/2 tsp. of course or regular black pepper
  • 5 cloves of garlic
  • 1 bay leaf
  • Juice of 1 lemon
  • 9 slider buns 
  • I usually add potatoes but not this time, since the buns would be enough carbs for us that night.

Combine all ingredients into a 4-5 quart slow cooker.  Cover and cook on the high setting, of 4-6 hours. Just keep checking on it after 4 hours, you’ll know when it’s ready.

Take out the bay leaf, shred the beef and place in the mini buns. 

So simple and so good!

A-

SPAGHETTI WITH MARINARA SAUCE

This is hard work thinking of new ways to deconstruct or reconstruct recipes we all know and love or at least like. I think if I had a nitrous oxide whipped cream charger, or the patience to learn how to use lecithin or agar properly, my dishes would be a tad bit more creative.  With that being said, I now feel like the ultimate slacker making up excuses and trying to find validation in why my efforts have taken a turn towards Al Bundy’s sofa.  I need to step up my game!

Ok, I promise in the next post, or at least the one after that, you’ll witness THE most creative deconstruction ever concocted known to mankind.  Hmmmm, don’t count on it.  But I’ll definitely get an “A” for effort, just you wait and see!


Buitoni angel hair pasta, tomatos, garlic, onions, flat leaf parsley, oregano, basil, salt, pepper, sugar, parmesan cheese, tomato sauce.

The spaghetti or angel hair pasta:

  1. I love love love Buitoni pasta’s! 
  2. I heated canola oil in a pan and twisted about 4-5 strands of pasta together, then deep fried.

The marinara sauce:

  1. Salsa style!  I combined a couple of recipes I found on food.com and allrecipes.com.
  2. Chopped 1/4 of a white onion, minced 1 garlic clove, chopped a medium size tomato and sauteed in a frying pan with olive oil.
  3. Added enough tomato sauce until it resembled the consistency of salsa.
  4. Added chopped flat leaf parsley, oregano, basil, salt, pepper, sugar, and parmesan cheese to taste.

The fried pasta was delicious, the marinara sauce was great, however, trying to eat the two together was not fun at all!  The minute I started to dip the sticks in the sauce, instant crumbling occurred.  I settled for munching on half of the fried pasta by itself then crushing the remaining sticks in the sauce and eating it like a mini bowl of chili. 

There is no doubt I will deep fry pasta again, but I think I’ll just sprinkle the delicate sticks with parmesan cheese, garlic salt and pepper the minute they come out of the fryer! In fact, I think I’ll try that tonight! :)

A-