Belly of a Beast

Notes of a novice cook, but expert eater
Café Rivva, Brentwood, CAVegetarian Hawaiian Burger (Taken with Instagram) This “burger” is my favorite item there so far, but the little cafe also offers yummy froyo and a whole list of made-to-order juices. Name aside, my coworkers and I are fond of the “Goodness Flows Within - Immune Booster” with carrots, beets, lemon, & ginger.

Café Rivva, Brentwood, CA
Vegetarian Hawaiian Burger (Taken with Instagram)

This “burger” is my favorite item there so far, but the little cafe also offers yummy froyo and a whole list of made-to-order juices. Name aside, my coworkers and I are fond of the “Goodness Flows Within - Immune Booster” with carrots, beets, lemon, & ginger.

Bonefish Grill, Brandon, FLStrawberry Shortcake (Taken with instagram) Yes, it’s a chain. But it’s also delicious. After a long day of working an event in a city far from home, our little group feasted on crispy, creamy, spicy Bang Bang Shrimp, perfectly cooked fish with an array of sauces, the most incredible Corn Chowder Soup with Lump Crab (GET THIS), and this strangely perfect Strawberry Shortcake. Of course a healthy after-hours dose of dirty martini was in order as well. I don’t normally go for fruity desserts, but this one is definitely worth straying for. Here’s the recipe, straight from the kitchen (but clearly missing the secret to the best ingredient): Active Time: 45 minStart to finish: 60 minServings: 4 Strawberry Shortcake Ingredients 4 small short cake biscuits (purchased from the bakery section of your supermarket) 1 pint - strawberries, washed, hulled and cut into halves Bacardi strawberry mix Crème Anglaise as needed Whipped cream (as needed) Mint sprigs, for decoration (optional) Directions In a 1 qt stainless bowl, combine the strawberries and mix in 1/4 cup of Bacardi strawberries mix. Cut short cake biscuits in half and lay each bottom on a 6 inch round plate. Distribute the strawberries mixture evenly on top of each biscuit and place the other half of the biscuit on top. Drizzle 2 ounces of Crème Anglaise over the exposed strawberries and the remaining on the plate. Place 3 over heaping tablespoons of whipped cream on top of biscuit and garnish with a sprig of mint, if you like. Crème Anglaise Ingredients 1 cup of half and half 2 each egg yolks 1/4 cup granulated sugar 2 tsp vanilla extract Directions Place 1 qt of water into a two quart pot and bring to a simmer. Place a stainless steel bowl on top of the simmering water, being careful of the rising steam. Pour half and half into stainless bowl and stirring frequently until the temperature reaches about 100 degrees. In a separate bowl mix egg yolks, sugar and vanilla. Whisking constantly, slowly add warm half and half to the egg mixture; then pour back into the stainless steel bowl (that is over simmering water). Stir constantly until the custard sauce becomes creamy and coats the back of a spoon (temperature should be approx. 170 degrees). Strain the mixture into a clean container with a lid. Allow to cool to 40 degrees before using.

Bonefish Grill, Brandon, FL
Strawberry Shortcake (Taken with instagram)

Yes, it’s a chain. But it’s also delicious. After a long day of working an event in a city far from home, our little group feasted on crispy, creamy, spicy Bang Bang Shrimp, perfectly cooked fish with an array of sauces, the most incredible Corn Chowder Soup with Lump Crab (GET THIS), and this strangely perfect Strawberry Shortcake. Of course a healthy after-hours dose of dirty martini was in order as well.

I don’t normally go for fruity desserts, but this one is definitely worth straying for. Here’s the recipe, straight from the kitchen (but clearly missing the secret to the best ingredient):

Active Time: 45 min
Start to finish: 60 min
Servings: 4

Strawberry Shortcake

Ingredients

  • 4 small short cake biscuits (purchased from the bakery section of your supermarket)
  • 1 pint - strawberries, washed, hulled and cut into halves
  • Bacardi strawberry mix
  • Crème Anglaise as needed
  • Whipped cream (as needed)
  • Mint sprigs, for decoration (optional)

Directions

  1. In a 1 qt stainless bowl, combine the strawberries and mix in 1/4 cup of Bacardi strawberries mix.
  2. Cut short cake biscuits in half and lay each bottom on a 6 inch round plate.
  3. Distribute the strawberries mixture evenly on top of each biscuit and place the other half of the biscuit on top.
  4. Drizzle 2 ounces of Crème Anglaise over the exposed strawberries and the remaining on the plate.
  5. Place 3 over heaping tablespoons of whipped cream on top of biscuit and garnish with a sprig of mint, if you like.

Crème Anglaise

Ingredients

  • 1 cup of half and half
  • 2 each egg yolks
  • 1/4 cup granulated sugar
  • 2 tsp vanilla extract

Directions

  1. Place 1 qt of water into a two quart pot and bring to a simmer.
  2. Place a stainless steel bowl on top of the simmering water, being careful of the rising steam.
  3. Pour half and half into stainless bowl and stirring frequently until the temperature reaches about 100 degrees.
  4. In a separate bowl mix egg yolks, sugar and vanilla.
  5. Whisking constantly, slowly add warm half and half to the egg mixture; then pour back into the stainless steel bowl (that is over simmering water).
  6. Stir constantly until the custard sauce becomes creamy and coats the back of a spoon (temperature should be approx. 170 degrees).
  7. Strain the mixture into a clean container with a lid.
  8. Allow to cool to 40 degrees before using.
Umamicatessen, Downtown Los AngelesCrispy Pig Ears with parsley, lemon, & brainaise (Taken with instagram) Bizarre and addicting. The crispy, crunchy (“…potato chippy”—SNL anyone?), tough texture takes a bit getting used to, but the novelty and surprising tastiness keeps you going. Definitely share with a friend. I was with the one vegetarian in the room, so my tummy was a little upset I wasn’t able to stop until they were gone.

Umamicatessen, Downtown Los Angeles
Crispy Pig Ears with parsley, lemon, & brainaise (Taken with instagram)

Bizarre and addicting. The crispy, crunchy (“…potato chippy”—SNL anyone?), tough texture takes a bit getting used to, but the novelty and surprising tastiness keeps you going. Definitely share with a friend. I was with the one vegetarian in the room, so my tummy was a little upset I wasn’t able to stop until they were gone.

Amy’s Bread, Chelsea Market, NYSemolina with Golden Raisins & Fennel Reliving our NY trip with #thedreamteam

Amy’s Bread, Chelsea Market, NY
Semolina with Golden Raisins & Fennel

Reliving our NY trip with #thedreamteam

Saltine Chocolate Brittle

Cheap, easy, & delicious!

Makes 30 pieces

  • 1 sleeve (about 37) saltine crackers
  • 3/4 cup brown sugar
  • 1 cup butter
  • 12 oz (2 cups) semi-sweet chocolate chips
  • 3/4 cup chopped nuts (optional)

1. Preheat oven to 400 degrees F.

2. Line a cookie sheet with foil; spray very lightly with cooking spray. Cover cookie sheet with crackers.

3. Boil sugar and butter for 3 minutes. Pour mixture over crackers and spread evenly.

4. Bake for 5 minutes. Remove from oven. Sprinkle chocolate chips. Let sit 1 minute, then spread melted chips with spatula. Sprinkle chopped nuts over this and press down lightly. (I also like adding sprinkles and/or marshmallows.)

5. Cut on diagonal immediately, or cool until firm, then break up. Pieces can be frozen.

Fresh Basil Pesto Our basil plant, Basil (BAZ-el), was looking a little top heavy…and now he’s naked…very nude. Pine nuts may be pricey, but it’s worth it. Great way to use up the basil and try out that pretty little bag of French Grey Sea Salt I got for Christmas. Most recipes call for more garlic (~3 cloves), but I don’t get it—how is that possible?! Am I doing something wrong?? Personally, 1 clove of fresh garlic alone already does some damage, but you can’t do a pesto without it. Serve over pasta, with bread, on pizza… Makes 1 cupPrep Time: 10min 2 cups fresh basil leaves, packed 1/3 cup pine nuts (or walnuts…but it’s just not the same!) 1 garlic clove 1/2 cup grated Parmesan cheese 1/2 cup extra virgin olive oil Salt and pepper to taste 1. Combine the basil, pine nuts, and garlic in a food processor and pulse a few times. 2. Slowly add the olive oil while the food processor is on. 3. Add the cheese and pulse again until blended. Add salt and pepper to taste.

Fresh Basil Pesto

Our basil plant, Basil (BAZ-el), was looking a little top heavy…and now he’s naked…very nude. Pine nuts may be pricey, but it’s worth it. Great way to use up the basil and try out that pretty little bag of French Grey Sea Salt I got for Christmas. Most recipes call for more garlic (~3 cloves), but I don’t get it—how is that possible?! Am I doing something wrong?? Personally, 1 clove of fresh garlic alone already does some damage, but you can’t do a pesto without it. Serve over pasta, with bread, on pizza…

Makes 1 cup
Prep Time: 10min

  • 2 cups fresh basil leaves, packed
  • 1/3 cup pine nuts (or walnuts…but it’s just not the same!)
  • 1 garlic clove
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

1. Combine the basil, pine nuts, and garlic in a food processor and pulse a few times.

2. Slowly add the olive oil while the food processor is on.

3. Add the cheese and pulse again until blended. Add salt and pepper to taste.

Vanilla Bake Shop, Westfield Century City, Los AngelesFleur de Sel Cupcake Dark chocolate cake with creamy caramel filling, french sea salt, and dark chocolate buttercream frosting. Perfection!! Or so close! My only tweak would be to use larger salt crystals on top for a slight crunch (a la Sweet Rose Creamery’s Salted Caramel Ice Cream. MMMM!!!!). Vanilla opened only a couple months ago at Westfield Century City, and they have another location in Santa Monica. DO IT.

Vanilla Bake Shop, Westfield Century City, Los Angeles
Fleur de Sel Cupcake

Dark chocolate cake with creamy caramel filling, french sea salt, and dark chocolate buttercream frosting. Perfection!! Or so close! My only tweak would be to use larger salt crystals on top for a slight crunch (a la Sweet Rose Creamery’s Salted Caramel Ice Cream. MMMM!!!!). Vanilla opened only a couple months ago at Westfield Century City, and they have another location in Santa Monica. DO IT.

Breadbar, Westfield Century City, Los AngelesAngus Burger and White Wine Sangria Just got back from a lovely lunch and day date with Erin! As expected, Breadbar’s Angus Burger with white cheddar and onion confit was solid: flavorful, juicy, and partnered with tasty ginger garlic fries. The home run, though, was the refreshing white wine sangria made with St. Germain and a splash of soda. (Thanks, Antoine!!) I’d definitely recommend both. Unfortunately they were out of the famous macarons they import from France, but at least it gave us an excuse to try Vanilla Bake Shop next door!

Breadbar, Westfield Century City, Los Angeles
Angus Burger and White Wine Sangria

Just got back from a lovely lunch and day date with Erin! As expected, Breadbar’s Angus Burger with white cheddar and onion confit was solid: flavorful, juicy, and partnered with tasty ginger garlic fries. The home run, though, was the refreshing white wine sangria made with St. Germain and a splash of soda. (Thanks, Antoine!!) I’d definitely recommend both.

Unfortunately they were out of the famous macarons they import from France, but at least it gave us an excuse to try Vanilla Bake Shop next door!

Pumpkin Cream Cheese Muffins
Adapted from Annie’s Eat

OK, this wins. No more waiting around 9 months for Starbucks to release their only good baked good. Now you can get your fix whenever you have a can of pumpkin (*stockpile!*). You can even freeze them for later and they’ll be just as scrumptious as the day they were born!

Special thanks to taste testers Jared and KCRW’s DnA host, Frances Anderton (pictured above); Veronica; Monica and Aaron; Janette; Jo Hannah, Susanah, and Omar at Hoehn Honda (ha); and pretty much everyone I saw that week and their mother (including my mother).

Makes 24 standard muffins

Cream Cheese Filling:

  • 8 oz. cream cheese, softened
  • 1 cup powdered sugar

Muffins:

  • 3 cups flour
  • 3 tsp. ground cinnamon*
  • 1 ½ tsp. ground nutmeg*
  • 1 ½ tsp. ground cloves*
  • 1 tsp ground ginger*
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 4 eggs
  • 1 ¼ cups vegetable oil
  • 2 cups sugar
  • 2 cups pumpkin puree

*In lieu of pumpkin pie spice…

Streusel Topping:

  • ½ cup sugar
  • ¼ cup and 1 tsp. flour
  • 4 tbsp. butter, cubed
  • 1 ½ tsp. cinnamon

1. To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. On a piece of plastic wrap, form mixture into a log about 1 ½ inches in diameter. Smooth the wrap tightly around the log and reinforce with a piece of foil. Freeze until slightly hardened (~2 hours).

2. Preheat the oven to 350°F. Line two muffin pans with paper liners.

3. To make the muffins, combine the flour, spices, salt, and baking soda in a medium bowl. Whisk to blend and set aside. In a separate large bowl, combine the eggs, oil, sugar, and pumpkin puree. Mix until blended. Add in the dry ingredients, mixing on low speed until just incorporated.

4. To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly. Chill in the refrigerator until ready to use.

5. To assemble the muffins, fill each muffin well with just enough batter to cover the bottom. Slice the cream cheese log into 24 equal pieces. Place a slice in each muffin well. Divide the remaining batter among the muffin cups, covering the cream cheese completely. Sprinkle the streusel topping over each muffin.

6. Bake 20-25 minutes. Let cool completely on a wire rack before serving.

Teaser…

Crock Pot Chicken Noodle Soup

I made this while caring for a very sick Jared on the day before his first day of work at an awesome new job. The recipe’s simple, filling, comforting, and a great way to finally use that crock pot in the back of the bottom drawer. Your sick one will thank you. Enjoy!

Cook Time: ~5hr 30min to 6hr 30min

Serves 4-6

  • 3 carrots, peeled and chopped
  • 1 large onion, very coarsely chopped
  • 3 stalks celery, chopped
  • 4 boneless skinless chicken breast halves
  • 4 cups chicken broth or vegetable stock
  • 4 cups water
  • 1/2 tsp dried parsley
  • 1/2 tsp dried basil
  • 1 bay leaf
  • Salt-n-Pepa to taste (Ah, push it - push it good. Ah, push it - p-push it real good!)
  • 8 oz noodles (I like extra wide egg noodles)

1. Put carrots, onion, celery, chicken, broth, water, & bay leaf into crock pot. Sprinkle parsley, basil, salt, & pepper on top

2. Cover and cook on low 5-6 hrs

3. Remove bay leaf & chicken

4. Add noodles and cook on high until done (approx 20 min), or cook noodles separately and add to soup before serving

5. Dice chicken & return to broth until noodles are ready to serve

Pumpkin Chocolate Chip CookiesAdapted from Cooks.com And we’re back! Out with the old, in with the new. I’m not even sure what to make of it just yet, but these past couple months have been INSANE. I recently quit my job; chopped off my hair; curated my first art exhibition at my other, part-time job; started this blog; realized I want to take some real cooking classes; ran my first 5k; and decided “screw this, I’m returning to Italy!” And all that happened before exactly 1 hour ago when I accepted this new job in an entirely different field…what?! Crazy! This is all so bizarre…and kind of scary. But also kind of exactly what I need. So arrivederci routine, goodbye summer, and hello new adventures, fall, and (most importantly) fall baking!! Basically, that was just a long-winded way of saying, “PUMPKINNN, thank god it’s finally acceptable to bring you out of the cupboard. I need you.” 1. Preheat oven to 375 degrees F. 2. Mix together the following: 2/3 c. sugar 1/3 c. packed brown sugar 1 c. canned pumpkin 1/2 c. oil 1 egg 3. Sift the following, then add to above: 2 c. flour 1/2 tsp. salt 1 1/2 tsp. cinnamon 1/4 tsp. ginger 1/8 tsp. nutmeg 1/8 tsp. cloves 2 tsp. baking powder 4. Dissolve and add to rest of ingredients: 1 tsp. baking soda 1 tsp. milk 1 tsp. vanilla 1 c. chocolate chips 1/2 c. nuts (optional) 5. Drop on lightly greased cookie sheet. Bake approximately 10 to 12 minutes.NOTE: Be careful not to overcook. These cake-like cookies will be soft and moist. I think you will like these. A lot. My friend Aaron is a strange one (he’s not into sweets) and yet he loved them. Special thanks and find cred to Karen for the original recipe!

Pumpkin Chocolate Chip Cookies
Adapted from Cooks.com

And we’re back! Out with the old, in with the new. I’m not even sure what to make of it just yet, but these past couple months have been INSANE. I recently quit my job; chopped off my hair; curated my first art exhibition at my other, part-time job; started this blog; realized I want to take some real cooking classes; ran my first 5k; and decided “screw this, I’m returning to Italy!” And all that happened before exactly 1 hour ago when I accepted this new job in an entirely different field…what?! Crazy! This is all so bizarre…and kind of scary. But also kind of exactly what I need. So arrivederci routine, goodbye summer, and hello new adventures, fall, and (most importantly) fall baking!!

Basically, that was just a long-winded way of saying, “PUMPKINNN, thank god it’s finally acceptable to bring you out of the cupboard. I need you.”

1. Preheat oven to 375 degrees F.

2. Mix together the following:

  • 2/3 c. sugar
  • 1/3 c. packed brown sugar
  • 1 c. canned pumpkin
  • 1/2 c. oil
  • 1 egg

3. Sift the following, then add to above:

  • 2 c. flour
  • 1/2 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cloves
  • 2 tsp. baking powder

4. Dissolve and add to rest of ingredients:

  • 1 tsp. baking soda
  • 1 tsp. milk
  • 1 tsp. vanilla
  • 1 c. chocolate chips
  • 1/2 c. nuts (optional)

5. Drop on lightly greased cookie sheet. Bake approximately 10 to 12 minutes.
NOTE: Be careful not to overcook. These cake-like cookies will be soft and moist.

I think you will like these. A lot. My friend Aaron is a strange one (he’s not into sweets) and yet he loved them. Special thanks and find cred to Karen for the original recipe!

Blood Orange Cinnamon Black Tea

Friend and fellow tea devotee Sheridan does it again! Instantly feeling better with this blend—not a fruity, decaf infusion (ew, yuck), but a summery black tea touched with sweet blood orange and the warmth of cinnamon. Don’t be fooled, i.e., turned off, by its title, “Eat, Pray, Love.” (Woof. Not my kind of book. But I tried!) This tea is amazing. Too bad it’s a limited edition and apparently sold out online. If you can find it, buy it. And send me a can. Or maybe just blend it yourself. Yeeahhhh…