Let Me Eat Cake

Let Me Eat Cake is moving...

2011-01-11T18:05:00.000-08:00

I'm moving my blog over... i think... well we'll see how I like it. But for now please go to

www.theletmeeatcake.com to check out all my sweet eats!

xoxo,

Let Me Eat Cake

From Cake to Pickles, Celebrating LA's Finest Handmade Edibles

2010-10-18T21:17:00.000-07:00

What are you doing this weekend? Got any plans? Well don't miss out on Artisanal LA happening Saturday and Sunday (October 23&24th) Downtown LA in the historic Cooper Building!

Artisanal LA will feature of 75 local vendors. Guests get to sample delectable nibles, sip on spirits and teas, observe cooking demonstrations and even participate in crafts. This is a rare chance to sample some of LA's finest vendors from baked goods, chocolates, teas, oils, pickles and more.

I've got my cash ready and I'm excited to stock up on some goodies. Some of the vendors I'm really looking forward to loading up on goodies from include BakeLab (I'm stocking up on chocolate chip cookies, snowballs and more!), Perishable Pickle Shop (I can't wait to get my hands on some bacon jam) and Backwards Bee Keepers (honey of course gotta support those hard working honey bees). I will be there on Sunday so if you see me say hello!

Tickets are $10 with advance purchase and $15 at the door. I'm GIVING AWAY a pair of tickets because I really really don't want you to miss out! Just leave me a comment below telling me why you want to check out Artisanal LA and be sure to leave an email address AND/OR tweet to me @LetMeEatCake i want tickets to @ArtisanalLA. You have until Wednesday evening to get those comments and tweets in!

You admission gets you:

• Hosted beverages from Honest Tea, Dry Soda, Function and Bonadea
• Local craft beer and organic spirits tasting (21+)
• One-of-a-kind tote bag for the first 1000 attendees
• Workshops and cool handmade activities
• Family friendly arts & crafts
• Great speakers and chef demos
• Giveaways all weekend long
• Souvenir copy of our vendor directory
• Unlimited re-entry all weekend long
• DJ Bryan Davidson setting the mood
• Seedlings from Pitchfork’s Mud Baron to inspire your inner urban farmer
• Shopping from more than 75 local, craft vendors!
• Donation based gift wrap hosted by Uncouth Gourmands benefiting the LA Regional Food Bank
• Partial proceeds benefit LAUSD Edible School Garden Programs

The Cooper Building

860 S. Los Angeles St.

11th Floor Penthouse

Downtown L.A., CA 90014

BloggerProm 2010

2010-10-03T22:46:00.000-07:00

A little over a week ago I took a much needed night out and attended the 2nd Annual Blogger Prom. Let me tell you it was the perfect way to hit the town when you find that you don't have much free time any more. The location for this year's prom was Yamashiro Restaurant, a Japanese palace of sorts nestled in the Hollywood Hills with sweeping views of the city. The theme was Old Hollywood Glam and glam it was. Long satin gloves, hats, bowties, sweeping dresses and quaffed hair everyone looked gorgeous! The night was perfect, food, friends, libations to go around and best of all sweets! Tacos courtesy of Chef Brock, "cheese sex" courtesy of The Cheese Impresario, ice cream sammies from CoolHaus and my favorite part KeyLime cupcakes from Crumbs. I wish I had taken more pictures but honestly I was too busy soaking up all the fun. There is no better way to capture the night than through a few pictures I was able to snap in between catching up with blogging buds and imbibing, enjoy them below. I can't wait for Blogger Prom 3.o! A big thank you to the Blogger Prom commitee CarolineonCrack, E*starLA, TaraMetBlog, HappyGoMarni, SquashBlossom, LA&OCFoodie, TheLiquidMuse and ShopEatSleep!

Check out these posts from my dear friends for more!

Misty of Noms Not Bombs

Esi of Dishing Up Delights

Josie of UncouthGourmand and H.C. of LA&OCFoodie

Rachael one half of the wonderful Chicks With Knives and Diana of DianaTakesABite

The Minty!

Beautiful Bricia (Guelaguetza)

Heaven in a Waffle Bowl - Lake Street Creamery

2010-09-20T23:00:00.001-07:00

Wow it really has been 1 month since I last blogged! And before that I had only blogged once in August! What a bad blogger I am. If you are still out there and you are still reading Let Me Eat Cake, well thanks! Running SoCal's FIRST Filipino food truck with my blogging pal BurntLumpia has been no easy feat. We spend tireless hours prepping, planning, booking and working on the truck. It gets hot in there, it is tiring and to tell you the truth sometimes I want to cry. But at the end of the day I try to remember that I started my very own small business. I try to remember a smiling happy face of a customer that enjoyed our food. And I try to remember that this adventure is challenging and exciting not matter how hard it gets sometimes.

With that said, I do spend all my time on the truck and rarely have any time to go out to eat or bake anymore, but I DO now have the luxury of trying so many of LA's delicious gourmet food trucks whenever they park near by. And so I bring you Lake St. Creamery which is by far some of THE best ice cream I have had in a long time. In fact they have officially resuscitated my once dying love of ice cream. Truly, this ice cream is the stuff dreams are made of! Don't believe me? Go find them on the streets and see for yourself.

Lake Street Creamery is run by the gracious and sweet Beth and Tim. I'm telling you, you've never met nicer people. The truck is a beautiful and stylish azure with a charming old timey feel.

I want to have a favorite flavor after sampling all of their offerings, but I can't say that I do. Their ingredients are carefully chosen and paired harmoniously.

The cake donut really tastes like biting into a cake donut but somehow in cold, smooth ice cream form.

The pancake breakfast tastes like a forkful of fluffy buttermilk pancakes dripping in maple syrup with a side of hot crispy bacon and a cup of strong dark roasted coffee!

The California zephyr is fresh and bright with meyer lemon and mint.

The Aztec sacrifice is luxuriously chocolatey with undertones of spice that sneak up on your.

The Holiday chocolate is winter in a cup. Silky sweet like a cup of hot chocolate with delicate notes of nutmeg and ginger dancing around.

Their elaborate inventions even included a creation for the season premier of Mad Men - the Don Draper. Vanilla, bourbon, caramel and smoke (yes smoke!) this sweet treat is boozy and rich. This flavor is spot on, if Don Draper were an ice cream he would definitely be boozy and rich wrapped up in an addictive charming sweetness!

Lake Street Creamery doles out creative confections. From their cake donut to their california zephyr the flavors will wow you. As each cold spoonful traverses your tongue, you will wonder why you ever ate any other ice cream before.

The Perfect Summer Drinks

2010-08-18T23:51:00.000-07:00

Boy was it a hot one out today! So hot you can't move, you can't think and yet I somehow managed to bake, but that is another story all together. The one thing that really gets me through these hot hot summer days is an ice cold glass of lemon/or limeade.

Early in the summer when it wasn't quite as hot as it was today in LA, I made two absolutely amazing and thirst quenching drinks. They were just what I needed to beat the heat today, but of course I didn't have them. If you are in need of the perfect summer refreshment here are two recipes to keep you cool! I know that I will have at least one of these in the fridge for the rest of the summer. These summer drinks are sweet, simple and addictively delicious!

Fresh Peach Rosemary Lemonade

makes 1 quart

1 cup fresh squeezed lemon juice

1 cup fresh peaches pureed (skin off)

1 sprig fresh rosemary

3/4 cup sugar

1 cup water

2-3 cups cold water to dilute (measure water to taste)

In a medium saucepan combine 1 cup water and 3/4 cup sugar. Add rosemary and bring to a boil. Once this simple syrup boils remove it from heat and let it cool.

Meanwhile, peel 2 to 3 fresh peaches. Take peeled peaches minus the pit and place it in a food processor to puree. Set aside.

When simple syrup is cooled remove the rosemary. Add the simple syrup to 1 cup of freshly squeezed lemon juice. Add peach puree. Begin adding cold water 1 cup at a time to dilute. Add as much water as you need. You make like your lemonade thicker or sweeter so do not add all of the water at once, measure to taste. Enjoy!

Mango Mint Limeade

1 cup fresh squeeze lime juice

zest of one lime

1 cup water

3/4 cups sugar

7 mint leaves

1 cup fresh mango pureed ( about 2-3 mangoes)

In a medium saucepan combine 1 cup water and 3/4 cup sugar. Add lime zest and fresh mint and bring to a boil. Once this simple syrup boils remove it from heat and let it cool.

Meanwhile, peel 2 to 3 fresh mango. Take peeled mango minus the pit and place it in a food processor to puree. Set aside.

When simple syrup is cooled pour it through a fine sieve to remove the mint and zest. Add the simple syrup to 1 cup of freshly squeezed lime juice. Add mango puree. Begin adding cold water 1 cup at a time to dilute. Add as much water as you need. You make like your lemonade thicker or sweeter so do not add all of the water at once, measure to taste. Enjoy!

Seriously could it be any easier? Hope you are enjoying your summer!

Savor Los Angeles - One Sweet Event You Don't Want To Miss!

2010-07-27T21:49:00.000-07:00

It is no secret that I love sweets! All shapes, flavors and sizes (espcially the cake kind). Finally there is an event that has me practically drooling. Friday at Miauhaus Studios on La Brea, Savor Los Angeles presents an exclusive best of the best sweet tasting event. From 7pm-10pm ticket holders get to enjoy endless amounts of delicious confections. The wash it all down they can enjoyed a steaming cup of Intellegensia coffee or a sweet sparkling Izzie soda or my personal favorite choice PAMA liquer cocktails. Savor Los Angeles is an intimate unique gathering all centered around sweets. Participating establishments are chosen for their emphasis on fresh and organic ingredients, alternatives to high-fructose corn syrup, vegan offerings, presentation & design, and good ol’ overall yumminess. The result is an environment that feels luxurious, genuine and exciting. Guests are invited to sample an assortment of delectable delicacies from Babycakes NYC/LA, Frosted Cupcakery, Gotta Have S’more, N’ice Cream, p.o.p. candy co., Plaisir, Popcakes, Pure Cheesecakes, Sweets For The Soul, The Crosby, and XT Patisserie.

So what are you waiting for! Tickets are only $35 for all of this goodness. I can't wait to eat my way through my favorite brownies from Sweets For The Soul and some pineapple coconut cupcakes from Frosted and I'm excited to finally get to try Plaisir creampuffs and p.o.p. candy! I will be there enjoying as much as I can before I fall into a sweets coma, hope to see you there!

For tickets and more information on participating vendors check out www.savor-losangeles.com

Soul Satisfaction - Four Cafe's Summer Menu

2010-07-05T20:32:00.000-07:00

Four Cafe first opened its doors in April of this year. They offer fresh local organic ingredients using a slow food cooking approach. The menu changes with the seasons, offering only dishes at their peak of deliciousness. Since the restaurant's opening days I have been an enthusiastic regular customer. Each visit never disappoints and my love for this neighborhood gem only grows stronger with time. You may remember my first post about it here; if that didn't entice you to visit this Eagle Rock cafe the new summer menu certainly will have your jumping off of the couch and into the car!

True to form, Four Cafe has a list of mouth-wateringly delicious soups, salads and sandwiches, highlights of which are the shrimp and fennel soup, the southwest steak salad and the grilled fish burger. But be sure to save room for some of chef Michelle Wilton's sweet confections. Coming from a girl who loves anything sweet, these are some of the best desserts I have had. This summer look for a rich apricot cobbler, blueberry cheesecake bars and raspberry pistachio buttermilk cake.

This is what I call a summer soup. Funny as it may sound, some soups can be summer-friendly without being gazpacho. Soft fennel flavors penetrate this silky pureed soup. The flavors are subtle until the first bite of shrimp. The shrimp pop with savory flavors. Salty and smoky, the shrimp compliment the delicate fennel and create an all too scrumptious starter.

The southwest steak salad is something at which to be marveled. The honey jalapeño lime dressing is maybe one of the best salad dressings I’ve ever tasted. The enchanting taste is so good you will find yourself frantically taking stabs of the crisp lettuce in an almost compulsive manner. The steak is medium rare with a nice charred taste. Juicy chunks of jicama and yellow bell pepper are scattered throughout. This is a hefty, hearty and addicting meal.

I am a huge fan of a good grilled fish burger, but I never eat them. The reason for this is that the only good one I have found in LA is at Houston’s. That is until now. Four Café has a grilled fish burger just as good as Houston’s. Perfectly seasoned fresh fish, topped with a crunchy slaw on a homemade bun. They do not skimp on the dressing either, so grab some napkins because this burger is a messy tasty treat.

Apricot cobbler. I come once a week now even if it is just to take home a slice of cobbler. This cobbler has a thick almost viscous crumble topping. Below lies the real jewels: apricot halves that are a rich syrupy delight. I also have Four Cafe's berry crisp waiting for me in the kitchen - I couldn't resist and took it to go. I'm sure it will not disappoint.

I could go on and on waxing poetic about everything on Four’s summer menu. You should just go to Four Café and enjoy it for yourself. This is soul satisfying, comforting food. Convivial atmosphere, amazing food and some of the best service you will find. Enjoy the flavors of summer!

FOUR CAFE

2122 1/2 Colorado Blvd

Eagle Rock CA 90041

323/550-1988

If You Don't Know, Now You Know!

2010-06-20T16:48:00.000-07:00

Have you heard the news!? Of course you have I can't stop talking about it. But here it is again and I couldn't have put it better myself! Straight from my partner Marvin Gapultos' (aka BurntLumpia) blog! http://burntlumpia.typepad.com/burnt_lumpia/2010/06/heres-the-filipino-food.html

We are both so excited to have embarked on this amazing adventure! Together we are bringing Filipino food to the masses of Los Angeles with LA's FIRST Filipino food truck! I hope I see you all out there on the road and please please help us get the word out! Tell all of you friends and follow us on Twitter @manilamachine! Find our weekly schedule on our website www.themanilamachine.com!

Our launch June 10th Downtown LA Artwalk...

people were lined up before we even opened...

and the line continued for three and a half hours until we sold out of everthing on the truck!

First night on the road check! Success check!

the next week we were invited as a special guest addition to the

Americana at Brand Streat Feast!

again never ending line! The excitement is awesome and we are so glad to be bringing Filipino food to the masses!

We are on the road now and the fun never stops! Hope to see you out there!

Eat My Ube Cupcake

2010-06-18T20:20:00.000-07:00

It is that time again folks, a time to over indulge in some sweets while giving back to your community. It is time for Eat My Blog, a charity bakesale hosted by fellow Angelino bloggers Cathy Dahn of Gastronomy Blog and Diana Hossfeld of Diana Takes a Bite. All proceeds from the bakesale go to the Los Angeles Regional Food Bank. The innagural Eat My Blog bakesale was held last winter and was a huge success. Eat My Blog gathers food bloggers, restaurant owners, chefs, bakers and the like to contribute sweet goodness to raise money to help fight hunger. Last year I contributed Let Me Eat Cake oatmeal sandwich cookies. They were a hit and I had a blast being part of this amazing event.

For this year's second annual Eat My Blog charity bakesale I will be donating ube cupcakes with a coconut buttercream frosting from The Manila Machine (LA's first and only Filipino food truck- my food truck!). We are excited to contribute and hope that you all come down and share in the fun. It is going to be a sweet time for a good cause. Come enjoy a plethora of confections and meet some bloggers. I will be working 10am-1pm so make sure to say hi!

Now you can drool over this preview of the cupcakes I will be bringing...

You can find the Manila Machine ube cupcake recipe here, but why bake them visit us on the truck and you can enjoy theses plus many many more delicious Filipino eats!

The Manila Machine Hits the Streets!

2010-06-14T22:40:00.000-07:00

photo courtesy of Cathy Dahn www.gastronomyblog.com

I have been absent from the blog lately, but for good reason … I am now co-owner of LA’s first and only Filipino gourmet food truck, the Manila Machine! It has been so exciting and crazy the past few weeks. The Manila Machine officially launched last Thursday June 10th at the Downtown LA Artwalk. The response was overwhelming. We got a great spot right on the corner of 5 th and Main and before we finished parking we had a line of people. Three and a half hours later we sold out of everything on the truck. What a night! Tomorrow we will be at the Americana at Brand for Street Feast, which is sure to be a huge event. I’ve been rolling lumpia, baking leche flan and buying up the city’s ube! So come share in the fun and try some tasty Filipino home cooking off a truck! Follow us on twitter @manilamachine to find where the truck is rolling each day. Hope to see some familiar faces out there!

photo courtesy of liezl estipona

Enjoying Vancouver One Sweet Bite At A Time

2010-05-31T21:48:00.000-07:00

Vancouver is a city that will instantly capture your heart. Fresh air, clean streets, flowers blooming all around you. There are spectacular mountain views from every angle and a sea that seems to encircle you, with big beautiful buildings and gorgeous parks for miles and miles. What isn’t there to love about this city?

Vancouver is the perfect city for visiting gastronomes with a culinary concept of terroir that will satisfy any palate. Each meal is an adventure around the world from Japanese gyozas to Indian curries to Pacific Northwest seafood. The multicultural influence of produce and cuisine are astounding and refreshing. The abundance of fresh, diverse seafood is inspiring. Beyond the savory selection, Vancouver offers an impressive selection of sweet options. We are not talking your average cupcake or tiramisu, there are extraordinary desserts from across the globe, with more choices then one would know what to do with. Dining in Vancouver is a complete, well-rounded and gratifying experience.

Here are a few unassuming places to find great sweets in Vancouver:

Salt Tasting Room

45 Blood Alley Square

vancouver, BC V6B 0C4, Canada

(604) 633-1912

Among the magnificent array of charcuterie and cheeses, Salt Tasting Room offers one seasonal dessert that is impossible to forget. On my visit to Vancouver, rhubarb was in season and available in abundance. It was the star ingredient in Salt’s dessert tasting, a stellar trio of rhubarb cheesecake, rhubarb pudding and a rhubarb crumble. The presentation highlighted the beauty and creative genius of the menu at Salt Tasting Room.

My favorite of the desserts was the rhubarb cheesecake. The graham cracker crust was moist and crumbly. The cheesecake was lush and silky. The rhubarb compote top was unfailingly juicy and vibrant. The combination was an explosion of flavor. If not just for the dessert, I highly recommend a visit to Salt Tasting Room if you are in Vancouver.

Pourhouse

162 Water Street

Vancouver, BC V6B 1B2, Canada

(604) 568-7022

We came to Pourhouse for some after-dinner cocktails, however after glancing over the menu to find our drinks of choice we discovered a dessert menu that included house-churned salted caramel ice cream. Warm chocolate cake with house churned salted caramel ice cream to be exact. Full as I was, I could not pass it up.

The chocolate collapsed under my fork to reveal bittersweet liquid gold! Ribbons of caramel sauce danced across the plate. To the side lay the salted caramel ice cream. It was magical, buttery to no end with an undeniable salty presence. Paired with a nice artisan beer, this dessert is sexy!

Medina Cafe

556 Beatty Street

Vancouver, BC V6B2L3, Canada

(604) 879-3114

Since the moment I first discovered the ‘true’ Belgian waffle known as a liege at Le Pain Quotidien in Los Angeles, I fell in love. Perfectly golden brown, with a gooey doughy center, these waffles have sugar pearls hidden inside each fold and square of dough. I haven’t found another liege since - that is until this visit to Vancouver.

Café Medina in the Gastown district of Vancouver specializes in liege waffles. A steaming cup of coffee and a waffle in the morning - what more could you ask for? Café Medina offers an assortment of accompaniments to the liege from white chocolate pistachio to mixed berry compote. I gave a few toppings a try, but I have to admit I am a purist at heart and I enjoy my liege unsullied and unadorned. The sugar pearls give you all the sweetness you need. Take note: just one waffle won’t be enough - they are so good you will need to order two or three!

New Town Bakery

158 Pender Street EastVancouver, BC V6A1T3, Canada(604) 689-7835‎

One of my all time favorite desserts are sweet sesame balls. Imagine my delight when walking down the quiet streets of Vancouver’s Chinatown on my last Sunday in the city I stumble upon a window full of hot, fresh (and may I add gigantic) sesame balls. I had stumble upon New Town Bakery a Chinese Filipino bakery with a dessert case of sweets that will make your mouth water.

A sesame ball is mochi rice flour that is deep-fried and rolled in sesames. The crust is so crisp, almost like a brulee; one delicate touch and it folds into itself revealing a sweet, sticky, starchy inside. Dig even deeper and you reach a center of sweet red bean paste. The combination of ingredients is idyllic, not too cloying, just pure soul satisfaction.

Big Things Are Happening...

2010-05-24T19:26:00.000-07:00

photo credit: Burnt Lumpia www.burntlumpia.typepad.com

I know I haven't been posting much lately, but I have a GOOD reason for it. Unfortunately I cannot tell you the reason yet, but trust me, some big things are in the works. So please stay tuned because you are not going to want to miss what I have coming! For now you can take a peek at this (and maybe guess what it is). The big news will be announced in a little less than two weeks. I can't wait to tell you!

xo,

LetMeEatCake

Hatfield's

2010-05-11T10:21:00.000-07:00

For a very special birthday dinner, R surprised me by taking me to Hatfield’s. This was my first experience enjoying a meal prepared by Quinn Hatfield and all of the reviews ring true- the food is phenomenal. Now let’s move on to dessert!

Coconut Custard “Macaroon” with marinated pineapple and vanilla tapioca. I changed the sorbet from elderflower to blood orange, since I'm not much of an elderflower fan. The blood orange was zesty and tart and provided a nice contrast to the sweet flavors of the custard. Sweet tapioca pearls for the base for a delicate and smooth coconut custard. A thin disc of a meringue with toasted coconut crowns the custard. Surrounding the dish is small chunks of sweet, almost boozy pineapple. Gather this all in one bite and the textures are amazing. There is a little bit of everything – chewy, crunchy, creamy, soft and juicy. This dessert packs a fascinating complexity of flavors. There is a depth to the pineapple and a hidden ingredient in the custard. The whole experience will leave you mmm-ing and sighing

It's Like Winning the Loteria!

2010-05-04T00:00:00.000-07:00

Cinco de Mayo is right around the corner. How are you going to celebrate? My suggestion, margaritas and flan at Loteria Grill!

A few months ago I had an amazing lunch with my food blogging gal pals at one of my favorite restaurants in Los Angeles- Loteria.

Owner and Executive Chef Jimmy Shaw opened Loteria Grill as a stand in the Original Farmers Market. It was nestled in the middle of a buzzing culinary labyrinth. Despite the distraction of numerous food stands around it, Loteria is a favorite among market visitors, myself among them.

In 2008 Loteria opened a second location on Hollywood Boulevard in a grand space. Lofty windows, floods of light – this was a full-fledged restaurant. The stand still remains, but if you want a sit down dining experience the restaurant offers the same menu and the same quality.

Loteria has a great classic margarita, but if you are more adventurous than we are the restaurant offers countless tequilas to choose from. We stuck with the classic in pitcher form. The more the merrier!

As a starter, Loteria always offers chips with chipotle salsa. This salsa is amazing. It will be hard to stop yourself from devouring the whole basket and leave room for tacos. The tomatoes in the salsa are almost creamy with a mild heat and smokiness.

To start we ordered the chihcarrone de queso, also known as a cheese hat. As Jimmy explained to me, this is a larger version of the crispy, salty bits of cheese that ooze out of a quesadilla and cook on the griddle - everyone’s favorite bite. The queso is crunchy and savory and it has the same appeal as tortilla chips. Bite after bite you can’t stop yourself.

The cochinita pibil taco is unlike any other: Bold zesty flavors cradled in a soft corn tortilla, dripping with sweet sauce.

Delicious tacos aside, one of the main reasons I love Loteria is the flan de cajeta. It is made with goat’s milk that adds a nutty depth to the flan. As a perfect flan should be, this flan is velvety with exuberant caramel flavor.

On this visit I discovered what could best be described as the most incredible union of desserts - cake layered with flan. This is a sweet and spongy vanilla cake that is layered with thick creamy flan and topped with a caramel frosting. It is miraculous. The pairing was glorious.

Announcing the winner of sweets!

2010-04-29T20:31:00.000-07:00

And the winner is...

Rhea of Personal Velocity blog:

CONGRATS!

A Year of Sweetness and a GIVE AWAY!

2010-04-26T22:52:00.000-07:00

It is here – my one year blogiversary! It has been quite a sweet year.

One of my favorite places to get a sweet treat in Los Angeles is Sweets for the Soul. This is a sweets shop to rival all others. They make an amazing brownie. The exterior is faintly crisp like a French macaron, while maintaining a satisfying chewy soft texture. The Valrhona chocolate is stunningly rich with a delicate creaminess. These brownies are just sexy. So buttery they almost melt away.

On a recent visit I discovered the Caramel Bliss brownie. Is there anything better in the world than combining chocolate, caramel and pecans? This brownie is dense and luxurious. The caramel is sweet and toothsome. The pecans supply the perfect bite, blending together all of the flavors.

While Sweets for the Soul is known for their seductive brownies, they do have an enticing glass cake stand right by the register. This glass carapace is home to daily specials from pb&j cupcakes to cookies and more. To my surprise I found one lone cinnamon sugar cake donut shyly hiding beneath the glass lid.

I ordered it instantly.

It was perfect.

Crumbly soft and sweet, it was a heart shaped piece of heaven. What are you waiting for? Get in your car and visit Sweets For The Soul in Atwater Village, I promise you will not be disappointed!

On this blog I often wax poetic about my on going love affair with desserts. Let me eat cake is really just a philosophy for enjoying life’s sweet pleasures. To celebrate my blogiversary I have a GIVEAWAY. Sweets For The Soul’s owner Lilly LaBonge has kindly donated a $20 gift certificate for one of my readers! Simply leave a comment below and I will be picking a winner at random on Thursday. For a second chance to win tweet a link http://bit.ly/b6Kp79 to this blog post and leave me another comment letting me know you have done so. Be sure you leave an email so I can contact you if you win!

Good luck!

* must be a Los Angeles resident to win giveaway*

On The Lamb

2010-04-20T22:56:00.000-07:00

Have you heard of On The Lamb?

A chef, a baker and a sommelier.

Young, hip and fun.

Let’s get something straight- these ladies know how to throw a party!

After first catching wind of On The Lamb, I quickly signed up to receive information about their events. A few weeks later, I received a mysterious email: a “postcard” from Santiago de Cuba. It talked about sun and sand. It talked about rum and pork. But that was all. An alluring love note beckoning me further, it enticed me to RSVP to my first On The Lamb event.

The address was revealed the night before the party. The setting was a home in the hills of Echo Park. Classic Cuban tunes playing in the background, lights strung across the porch and coconuts all around, it was an intimate gathering of strangers.

This was On The Lamb.

As we entered our destination we were greeted with a honey negressarita - black lime honey simple syrup with fresh orange and lemon juice and rum of course. It was a light and refreshing way to start of the night.

Soon after came bowls of creamed plaintain soup topped with black bean and citrus zest salsa and El Salvadorian chorizo. The subtly sweet plantains were suffused with a rich coconut milk broth, zesty citrus, salty black beans and crunchy spiced chorizo. The flavor combination was invigorating. I happily polished off the entire bowl.

Next up we enjoyed the Sally Kick: guava juice, rhubarb bitters, Turkish chili pepper syrup and rum. The drink was sweet and spicy all at once. The guava added a delicate sweetness while the rhubarb added complexity and depth.

These delicious cocktails were paired with what will forever be known as the best media noche sandwich I have ever had. The media noche was comprised of layers of thinly sliced ham, slow roasted mojo pork, provolone cheese and butter pickles on a perfectly toasted roll. The flavors of this mojo pork were unrivaled. Combined with a mojo sour orange guava aioli, I was bursting from my shirt having snuck back for seconds. The flavors in the sandwich were striking; the nuances became more pronounced with each bite.

Our final drink of the night was the Tres Leche Cubano: cinnamon infused rum, coffee syrup, three milk fat wash and coconut cream. It was dessert in a cup. A thick creamy top layer gave way to rum, sweet rum. I was almost fooled by the sweetness, but this drink packed a punch at the end. There was just enough bite to balance a beautiful malt coffee flavor.

The coup de grace was Many Leches Cake: almond cake soaked in evaporated milk, coconut milk, half and half, sweetened condensed milk and rum. All those leches made for one mind blowingly good cake. Sweet but not cloyingly sweet. Rich but not swimming in richness. It was a thing of sheer beauty. The milk glistened on top of the cake creating an almost gossamer casing.

Everything we enjoyed was handmade and hand crafted by these three amazing ladies. Their talent and creativity made for one delectable evening. I will be dreaming about rum and mojo pork until I receive another mysterious email to whisk me away to what is sure to be another brilliant evening.

twitter.com/onthelambfb

Brown Butter Vanilla Bean Cookies & a Bakesale!

2010-04-16T15:08:00.000-07:00

I like to bake when life’s stresses get the best of me. Creaming, folding and mixing help to put me at ease and bring me to a happy place. When I smell the sweetness wafting from the oven, a smile comes over my face and I forget I had any problems.

I was having one such stressful day and needed a little baking break. Thinking of what I had available in my fridge and pantry, I searched my favorite food blogs for inspiration. The result was browned butter vanilla bean cookies made with sour cream.

These cookies have a pure vanilla flavor. There is an underlying nuttiness from the brown butter and a slight molasses note from the addition of brown sugar. The texture has a feathery and pillowy appeal while still maintaining a nice chew. Simple and quick to whip up, this cookie is pure comfort.

Go ahead eat your emotions, I won’t tell a soul.

Tomorrow is the first annual Food Bloggers Bakesale to raise money for Share Our Strenth. Food bloggers across the country will be holding back sales the help fight child hunger. The Los Angeles bakesale will be at Morel's at the Grove Saturday, April 17, 10:30 am to 1:30 pm at Morel’s French Bistro at The Grove, 189 The Grove Drive, Los Angeles, CA 90036. If you are in the area pick up some sweet treats and help end childhood hunger!

A Neighborhood Gem: Four Cafe, Eagle Rock

2010-04-12T23:03:00.000-07:00

It is such a good feeling to have that one reliable place that you can go to for dinner when you have had a long day and don’t feel like cooking. A place that is comfortable and inviting with food that makes you want to come back again the next day. Four Café is just that place. Open a mere six days along a stretch of Colorado Blvd. in Eagle Rock that is quickly becoming a culinary mecca, Four offers soul satisfying food, ethereal desserts, and impeccably friendly service.

fresh english pea • cup 4 bowl 6

shallots, spring potato topped with chive oil, (vegan)

This is Spring in a bowl. Verdant flavors that continue to develop and expand with each bite. It is evident that a scrumptious attention to the detail is given to each ingredient in this soup.

grilled flank steak 7.95 half 12.5 full

napa cabbage, arugula, avocado, and tomato with an

apple-shallot soy vinaigrette

I do not often order a salad for dinner, but this was not your average salad. Spicy arugula, creamy avocado, crunchy cabbage and thick and chewy pieces of flank steak grilled to a nice pink with a vinaigrette that married all of the flavors together beautifully. I devoured the salad and was left satisfied and pleased.

oven roasted tomato panini • 8.95

tuscan kale,tomato, and burrata

A crunchy and flaky ciabatta is home to decadent burrata melting to perfection with juicy sweet roasted tomatoes balanced with bitter kale. Each bite leaves you eager for more.

meyer lemon yogurt cake • 3

I lifted the delicately placed glass cake cover to get a good picture of these cute meyer lemon yogurt cakes snuggly leaning against each other on the stand. What lay beneath was fantastically aromatic. Had I not already decided to order one, the tempting smell would have sold me. The meyer lemon yogurt cake was spongy while at the same time dense. At first the cake is milky with a slight tang from the yogurt, then a bright lemong flavor builds and lingers on your tongue. It is memorable.

blood orange upside down cake • 3

Caramelized oranges, cinnamon biscuit

This cake will change your life. I’m not the biggest champion of blood oranges. In fact I think they look better than they taste, but this blood orange upside down cake has changed my perspective forever. The cake is crumbly and sweet with nuances of vanilla and cinnamon. The blood oranges provide a refreshing zesty punch to the sweetness of the cake. Near the end of the cake I’m floored - the caramelized oranges have bled into the outer crust of the cake leaving the finally bites gooey, rich, and sweet. I smile and sigh; now that was one damn fine piece of cake!

After my first dining experience I knew that this would be a weekly habit. With affordable prices for stellar food there isn’t any reason not to frequent Four Café. What seems like a typical seasonal menu is truly anything but. From the minimal wood decor to the housemade sodas to the sandwiches, it is clear that there is a mechanical precision taken in choosing every detail. The flavors in all of the dishes evolve into something even more magical as the meal goes on. The personal touch to the service from the husband and wife team that operate Four is the cherry on top of an already amazing dining experience. With affordable prices for great seasonal food, there isn't any reason not to frequent Four Cafe.

FOUR CAFE

2122 1/2 Colorado Blvd

Eagle Rock CA 90041

323/550-1988

info@fourcafe.net

A Peek Inside the Cheesemonger's Kitchen

2010-04-02T20:53:00.000-07:00

I have a secret.

Sometimes when I need a recipe or inspiration on how to prepare a certain ingredient there is generally one person I turn to. He is a chef and he always has the answers I’m looking for.

I have another secret.

I love cheese.

Here is where these two secrets meet: I am often looking for a new and creative way to cook with cheese. It just so happens my friend with all of the answers, Chester Hastings, is coming out with a book from Chronicle Books. The Cheesemonger’s Kitchen: Cooking with the World’s Finest Cheeses is exactly what I have been waiting for.

In honor of springtime and Chester’s upcoming book here is a sneak peek at a recipe from The Cheesemonger’s Kitchen.

Burrata with asparagus, pinenuts and golden raisins is so simple to prepare. Asparagus evokes springtime. Vibrant and crisp, it is a beautiful way to celebrate the season. The burrata is a delicate, creamy base for the warm, tender asparagus. The asparagus is lightly tossed with fruity olive oil, toasted pinenuts and succulent golden raisins. Top the asparagus salad with browned breadcrumbs for a nice crunch. Add a few strands of saffron and the whole dish is enlivened. This dish is light, fresh and uncomplicated.

Here is the recipe with an excerpt from the upcoming book:

BURRATA WITH ASPARAGUS, PINENUTS and GOLDEN RAISINS

The distinctly Sicilian combination of pine nuts, raisins and breadcrumbs is quickly becoming a classic all over the world. From light pastas with fried sardines and fennel, or fillings for swordfish or beefsteak rolls to lovely and light springtime fair such as this presentation of early April asparagus and fresh burrata cheese.

The addition of saffron, if used judiciously, adds a lovely perfume and an elegant effect if the threads are left whole.

ingredients:

2 balls fresh burrata, roughly 6 ounces each

1 bunch asparagus

2 tbsp toasted pinenuts

2 tbsp golden raisins

6 threads of saffron

½ cup best quality extra virgin olive oil

¼ cup bread crumbs

Cut the woody ends of the asparagus off and discard. Blanch the asparagus spears in plenty of salted boiling water until tender, just giving when pinched where the tip begins (do not overcook!). Shock the asparagus quickly in a bowl of ice water and dry thoroughly with paper towels. Cut asparagus on the angle into pieces resembling penne pasta.

Soak the golden raisins in warm water for 5 minutes to re-hydrate, then drain and pat dry with a kitchen towel.

In a large bowl, combine the cooked and cut asparagus with the pine nuts, re-hydrated raisins, saffron and olive oil. Season to taste with salt and freshly cracked black pepper.

Heat 4 tbsp of the olive oil over a medium heat and add the breadcrumbs. Shake the pan vigorously over the heat, frying the breadcrumbs to a light and golden crisp. Remove from heat and set aside.

Cut the burrata balls in half and lay individual plates ‘skin side’ down. Divide the asparagus mixture among the burrata pieces and sprinkled the fried breadcrumbs over the top.

Drizzle with a bit more extra virgin olive oil and serve cold or at room temperature.

Serves 4.

*a thin slice of prosciutto di parma would be a welcome addition to this dish, simply served alongside or draped over the top to hide the jewel of a salad hidden underneath.

Latin American Dessert Crawl

2010-03-30T22:39:00.000-07:00

A few weeks ago, after a truly delicious day of exploring the streets of Los Angeles with Bill Esparza (StreetGourmetLA), we started to talk about desserts.

And more desserts.

Eventually we started talking Latin American desserts.

A few weeks later, Bill had the brilliant idea of going on a dessert crawl. I messaged a few fellow food enthusiasts, settled on a date and time and we were ready for sweets.

We began our crawl in Huntington Park at El Carriel, a Colombian bakery. El Carriel is an unassuming small panaderia tucked away in a strip mall. The space is snug and clustered with the focal point, a glass case enclosing an array of Colombian confections, in the middle. El Carriel offers a full breakfast menu as well as pastries. The owner Myriam told us that her recipes are what she learned to make while living in Cali, a city west of Bogota. To accompany our hot fresh coffees, Myriam prepared for us Pandebonos and an Arepa de Choclo.

Pandebono is Colombian cheese bread made from cornmeal or masarepa (precooked corn flour). Shaped like a small donut, the exterior is crusty while the innards are warm and toothsome. The cheese baked within the dough imparts an irresistible nutty flavor.

Arepa de Choclo is a delicate griddled corn cake that is found throughout Colombia. The corn was sweet and buttery. The Arepa was topped with queso fresco that added a nice salty contrast.

For added indulgence we each enjoyed a Colombian version of Bunuelos.

Bunuelos are simply fried doughy balls. When cut open they are fragrant and soft. They are more like a beignet than a doughnut, very cakey and eggy. They were simply divine.

We caravanned to the next stop on our crawl, Amalia’s Guatemalan restaurant. Amalia’s is a converted house turned restaurant located on Virgil in East Hollywood. Here we enjoyed plantains served two ways, representative of Guatemalan cuisine.

Rellenitos de Platano is a mashed plantain filled with black beans and served with a side of crema. The rellenitos were tender perfection. Delicately sweet with a distinct cinnamon flavor, the black bean filling melded with the plantains and was almost indiscernible.

Next up was Platano de Mole. The mole is a chipotle and chocolate sauce bursting with sweet and savory spice. The platanos were swimming in mole and after a few bites my taste buds were burnt out. Throughout all three platano versions cinnamon seemed to be the dominant flavor.

From Amalia’s we ventured a few blocks west to Rincon El Chileno. With minimal décor and minimal crowd I was not sure what to expect, but I bite of the Panqueques Celestino and I was in heaven.

Panqueques Celestino is a Chilean version of pancakes. They are somewhere between a pancake and a crêpe and are filled with manjar, also known as dulce de leche. The dough is sweet with crisp edges. It is slathered with manjar and rolled. Dusted with powdered sugar, each bite of panqueques celestino is irresistible. This is a sexy dessert.

We were able to squeeze in one more stop on our crawl. The last stop was El Colmao Cuban restaurant. Here were sampled Flan de Guayaba and Coco Rayado Con Queso Crema.

Guayaba seems to be a favorite ingredient of Cuban desserts. Guayaba is guava shell that has been boiled with sugar. It is super sweet and grainy. The flan was smooth and pliant but to my dismay was swimming in sweetness from the guayaba. A few bites and I was well on my way to a sugar coma.

Coco Rayado con Queso Cream is grated and sweetened coconut with cream cheese. While many around me loved it, I have yet to understand or appreciate the marriage of super sweet fruit in syrup with cream cheese. Not for me.

Stop after stop, this dessert crawl was the perfect day of indulgence. I only wish we had more time or more room in our stomachs to try more desserts.

El Carriel Panderia

2405 Randolph Street

Huntington Park, CA 90255

Amalia's

751 North Virgil

Los Angeles, CA 90029

Rincon El Chileno

4354 Melrose Ave.

Los Angeles, CA 90029

M-Sun 10am-10pm

El Colmao

2328 West Pico Blvd.

Los Angeles, CA 90006

M-F 10am-8:30pm Sat/Sun 12pm-8:30pm

Breakfast at the Farmers Market

2010-03-28T18:55:00.001-07:00

Breakfast is one of my favorite meals. When done right, there is really nothing better. I love a perfectly buttered and toasted piece of bread with fresh cheese and jam. I love crispy salty bacon with a nice chewy bite. I love oily flash fried potatoes with rosemary and garlic. But most of all I love pancakes.

Sunday mornings the Gastrobu s parks at the Los Feliz farmer’s market for their Organic Sunday breakfasts. This truly is one of my favorite breakfasts in Los Angeles. A bold statement I know, but having had my fair share of breakfasts in my life as an Angelino I have to say the Sunday breakfast from the Gastrobus is always inspired. I have yet to be disappointed by their seasonal fresh menu.

Today we enjoy Raspberry Pancakes with Lemon Curd and Mint.

Fluffy, tart and fresh.

This was the perfect marriage of flavors.

This was springtime in a pancake.

And The Winner Is... #51

2010-03-25T23:22:00.000-07:00

Elle of Elle's New England Kitchen you are the lucky winner of this beautiful bottle of Macallan 10 Fine Oak Scotch. I hope you enjoy making that Scottish Honey Cake, but have a glass before you start baking!

Elle said...And now following @EdenAlgie on twitter. Thanks for the opportunity to win this!MARCH 24, 2010 9:55 AM

* I chose the giveaway winner using Random.org here are a copy of the results:

True Random Number Generator

Min: 1

Max: 62

Result:

Sweeten Up Your Day with Macallan ... and a Give-Away!

2010-03-21T12:02:00.001-07:00

I recently attended a Macallan tasting at the W Hotel, courtesy of my lovely friend Julie. While I certainly enjoy the occasional Scotch on the rocks, I have never been too discerning of my whisky.

That has all changed.

After sampling different varieties of Macallan single malt Highland Scotch I developed a true appreciation for the nuances of a finely crafted whisky. A few drinks and I was in love. I now recognize the value of the subtle notes of flavor, the depth and richness and the smooth texture of Macallan. After talk of my other love, dessert, Macallan’s ambassador Eden Algie urged me to experiment with Macallan in my dessert adventures.

Through playful experimentation and one too many drinks I discovered that Macallan is not only lovely as a drink to pair with desserts, but it also offers a sophisticated marriage with sweets.

Scotch is either single malt - meaning it comes from one distillery - or a blend of different whiskies. Scotch lovers usually favor single malts because of their smoothness. Macallan offers a variety of single malt Scotches. The Macallan 12 is matured in Spanish sherry oak casks. The Fine Oak varieties are triple aged in European sherry oak casks, American sherry oak casks and American bourbon oak casks. The difference between the two is found in their color and flavor composition.

I tested the Macallan Fine Oak 15 and the Macallan 12 in two different desserts. Tell me what you think.

Maple Macallan Glazed Donuts

Donuts are irresistible. Doughy, sweet, fried, they are all the things that comfort me. I decided to try my hand at making donuts at home. They were easier than I thought. I made both fried donut holes and baked donuts. I found that the maple Macallan glaze paired best with the donut holes. The dense cakey texture of the baked donuts overpowered the delicate flavor of the glaze. I used the Macallan 12 for the glaze because it is sweet and distinctive. This Macallan has big vanilla and toffee characteristics that complimented the maple and the donut.

The glaze was so fantastic I could eat it alone. Bursting with a syrupy rich flavor, the subtle Macallan essence washes over the tongue. This makes for a decadent breakfast with a nice cup of tea or a nice finish to a meal when accompanied by a glass of Macallan 12.

Traditional Scottish Honey Cake with Macallan

When researching Scottish desserts, I found that honey seemed to be a prominent ingredient. I decided to make a traditional Scottish honey cake. What came out of my oven was transcendent. The edges of the cake were slightly crisp and super buttery. The cake was studded with hints of refreshing citrus. It was nutty and luxurious with a faint woozy bite. With this recipe I used the Macallan Fine Oak 15, which is light, mellow, and subtly floral. This whisky has soft notes of spice and fresh zesty elements that balance nicely with the assertive honey glow of the cake. I dusted the cake with powdered sugar and light cascade of orange blossom honey rather than the citrus butter cream in the recipe. For added pleasure enjoy this cake with a glass of Macallan 15.

Did I mention there is a give away? I have a little present for you… leave me a comment telling me which recipe you liked best or leave me a recipe you think would pair well with some Macallan and I might send you a bottle of Macallan Fine Oak 10. For another chance to win, follow @EdenAlgie on twitter and leave me ANOTHER comment letting me know you are following him. Winners will be selected using random.org. Good luck!

Maple Macallan Glaze (adapted from Gourmet)

1/4 cup (1/2 stick) unsalted butter 

2 tablespoons pure maple syrup

2 tablespoons whipping cream

2 tablespoons Macallan 12

6 tablespoons powdered sugar, sifted

Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add powdered sugar and and Macallan and whisk until mixture is smooth. Allow glaze to cool until slightly thickened, about 15 minutes. Dip doughnuts into glaze or drizzle glaze over doughnuts.

Scottish Honey Whisky Cake

Ingredients:

6 oz self-rising flour

6 oz butter

3 eggs

4 tablespoons Scotch

6oz light brown sugar

zest of 1 small orange

2 tsp honey

confectioners sugar and honey (topping to taste)

Using an electric mixer, cream butter and sugar until fluffy. Add the orange zest and honey and mix until incorporates. Beat in the eggs one at a time. Scrape down sides of bowl and add half of the flour and mix. Pour in Scotch and fold into mixture. Add remaining flour and fold together.

Grease 6 muffin tins or two mini loaf pans and pour in batter. For loaf pans bake of 20-25 minutes in oven at 375 or until cake is golden brown. For cupcakes bake at 275 for 18-20 minutes or until a light golden brown. Place on wire rack to cool.

The Blueberry Pancake Shoot Out

2010-03-15T22:37:00.000-07:00

My idea of the perfect breakfast is a stack of pancakes with hot melting butter and sweet maple syrup dripping down the edges. Throw in some juicy fresh blueberries and add some ricotta cheese and you have a perfect pancake. Slightly sweet, bursting with flavor, and light as a cloud. While nothing beats a hot fluffy pancake for breakfast, nothing is worse than going to a restaurant and ordering pancakes that taste like a thick, rubbery, bland mess. Here are a few of my favorite Blueberry Ricotta pancakes in Los Angeles.

BLD

BLD serves up a heaping stack of pancakes ($13). The serving is truly more than you could ever eat so here is a little tip: you can order just one luscious blueberry ricotta pancake, and that is precisely what I did ($6). One giant pancake later and I was bursting at the seams. The pancake at BLD is dreamy. It is golden and thick with blistering blueberries throughout. The syrup is warm and rich. Forkful after delicious forkful you will be sighing over each bite.

7450 Beverly Blvd

Los Angeles, CA 90036

Little Dom’s

These pancakes are perfection ($8). Just the right amount of pancakes that yield easily under the fork. The ricotta creates a light-as-air texture and the blueberries offer a vibrant burst of flavor. These pancakes had a nice delicately crisp and buttery exterior. While I was full after three little pancakes, they were so good I was left wanting more.

2128 Hillhurst Ave.

Los Angeles, CA 90027

The Gastrobus

For a cheap and quick breakfast I visit the Gastrobus. The Gastrobus offers a seasonal menu of market fresh ingredients. On a recent visit they featured blueberry pancakes with lemon curd($4). The pancakes were delicate and light, enlivened by the thick, puckery topping. It was the perfect balance of sweetness to acidity. The thick lemon curd was a pleasant change from the tradition maple syrup accompaniment to pancakes.

* you can follow the Gastrobus on Twitter to find their location*

Pudding for a Rainy Day

2010-03-09T00:08:00.000-08:00

It seems like lately just about every weekend here in LA has been rainy. While I love the rain, I do miss the California sun. Rainy days make me crave comfort and warmth. I love to curl up on the couch with a warm blanket and a creamy pudding and listen to the rainfall. Here are a few pudding recipes to get you through those rainy days.

Salted Caramel Pot de Crème

I love caramel. To me, heaven is a salted caramel pot de crème. Each bite is velvety and rich. I dotted this pot de crème with a soft Australian River Salt that melts in your mouth. The salt was delicate and flaky and perfectly complimented the buttery caramel. This dessert is the embodiment of simplicity.

Recipe from Bon Appetite January 1998

1 1/4 cups sugar

1/4 cup water

1 3/4 cups whipping cream

1/2 cup whole milk

6 large egg yolks

Position rack in center of oven and preheat to 325°F. Place six 2/3-cup soufflé dishes or 3/4-cup custard cups in large roasting pan. Combine sugar and water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Gradually whisk in 1 1/2 cups cream and milk (mixture will bubble vigorously). Stir until caramel dissolves, about 2 minutes.

Beat yolks in large bowl until foamy. Gradually whisk in warm caramel. Strain into 4-cup glass measuring cup. Divide among dishes. Pour enough hot water into pan to come halfway up sides of dishes. Cover pan with foil. Bake until custard is just set at edges but still moves in center when shaken gently, about 1 hour. Remove from water; cool on rack. Chill until cold, at least 2 hours. (Can be made 2 days ahead. Cover; keep chilled.)

Beat 1/4 cup cream in small bowl until soft peaks form. Spoon cream into pastry bag fitted with large star tip. Pipe 1 rosette in center of each custard. Serve chilled.

Café Au Lait Pudding

If you love coffee like I do, this Café Au Lait pudding is for you. It is tantalizing and creamy. Not cloyingly sweet like some puddings tend to be, this pudding is just dreamy. The delicate coffee flavors linger on the palate. Milky, rich and understated, it is everything a pudding should be.

Recipe from Gourmet November 2009

2 cups whole milk 

3 tablespoons instant coffee granules 

2 tablespoons plus 2 teaspoon cornstarch

 1/4 cup plus 2 tablespoon sugar, divided 

1/2 cup heavy cream 

1/4 teaspoon pure vanilla extract 

Cinnamon or nutmeg for sprinkling

Whisk together milk, coffee granules, cornstarch, 1/4 cup sugar, and a small pinch of salt in a heavy medium saucepan. Bring to a boil over medium heat, stirring occasionally, then boil 1 minute, stirring constantly. Transfer to a metal bowl set in an ice bath and cool, stirring often, about 10 minutes. Pour into cups or ramekins and chill, uncovered, 20 minutes.

Beat cream with vanilla and remaining 2 tablespoon sugar using an electric mixer just until soft peaks form. Spoon whipped cream onto puddings and dust cream lightly with cinnamon.

Panna Cotta with Citrus Compote

Panna cotta is so simple to make, I can’t believe I have never made it before. It takes only five minutes to cook the cream and mix it with the gelatin. The mixture sets in the refrigerator for about four hours and the panna cotta is ready to be served. It is silky and lush. It has a delicate vanilla flavor that pairs harmoniously with a number of toppings. Since citrus is abundant at local farmers markets right now, I decided to make a citrus compote with mandarins and blood oranges. The contrast of sweetness from the mandarins and a nice zesty tang from the blood oranges was the perfect accompaniment to the panna cotta. This dessert is a dense mouthful of bright luscious flavors. Snuggle up, dig down, scoop up and savor each bite.

Recipe from David Lebovitz

4 cups heavy cream

1/2 cup sugar 

2 teaspoons of vanilla extract, or 1 vanilla bean

2 packets powdered gelatin

6 tablespoons cold water

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

 2. Lightly oil eight custard cups with a neutral-tasting oil.

 3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

 4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

 5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours.

 6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

Foodbuzz 24 24 24: A Glimpse Inside The Foodie Underground- Chicks with Knives

2010-02-28T19:18:00.000-08:00

Each month Foodbuzz.com selects 24 food bloggers from among their Featured Publishers to prepare or enjoy a meal all on the same night across the globe. I was selected for February’s 24 24 24. My meal? Shhh! It’s a secret! Around Los Angeles, people whisper of a supper club that pops up once a month in an undisclosed location. The address is given only to those fortunate enough to receive an invitation. Welcome to Chicks with Knives.

Chicks with Knives is an underground, invite-only supper club. It is a gathering of individuals with one thing in common: an interest in consuming delicious dishes creatively prepared using sustainable, organic, local, and ethical ingredients. The night is a celebration of one of life’s simple joys - pure gastronomic pleasure.

I was fortunate enough to join these secret ranks for an evening, and so I offer you a rare glimpse inside Chicks with Knives.

The setting for tonight’s dinner is a non-descript building on a quiet Downtown street. The night is dark and the sky dewy from the day's rain. I walk up a narrow staircase along the side of a building to the loft above. When I enter I am greeted by warm smiles. In true Chicks with Knives fashion, the space is big, bright, and convivial, just like the women behind the dinner.

The main course of the evening was duck. For an amuse bouché, our hostesses used the delicious duck liver to create creamy duck liver mousse on house-made brioche toast topped with apricot-saffron jam. I’m generally not one for mousse or pate, but this improvised concoction was a savory delight. The brioche toast had a nice toasted edge to compliment the smooth duck mousse. Flecks of salt enhanced the sweet, smoky apricot jam. A few of these and our appetites were whetted.

The dining area contained three small tables that were precisely set. At each table were the cutest Kichu tangerines fresh from the farmer’s market. They were a sweet palate cleanser. While we waited for the appetizer, we nibbled on the Easter-egg radishes with cultured butter, pickled Persian cucumbers, and German butterball potatoes.

I have never enjoyed pickled food more than I do when it is pickled by the hands of Rachael of Chicks with Knives. She has a talent for pickling that is unmatched. At a previous dinner I had the pleasure of attending, I enjoyed the most amazing pickled beets. For tonight’s dinner, we were served a lovely dish of pickled Persian cucumbers. Crunchy yet soft, tangy with a hint of sweetness, these pickles were altogether perfect.

There is something so wonderful about a simple plate of radishes with butter. Sprinkle a little sea salt on top and each bite is blissful. To go with tonight’s radishes, the Chicks provided homemade cultured butter that had more flavor than any other butter I’ve tasted. This butter was truly inspired.

The roasted German butterball potatoes with green olive and roasted garlic tapenade surprised me. This was not your average spud. The green olive and roasted garlic tapenade was explosive with flavor. The rosemary spike in each potato provided a fragrant compliment to the flavors.

The first course was a wild mushroom consommé with smoked mushroom tortellini and roasted chanterelles. The broth was comforting and rich. There were a few beautiful strands of chanterelles sprinkled throughout. Tender pillows of tortellini rested in the broth. With each loud slurp satisfying warmth filled my body.

The second course was a pain d’epices blini with roasted fennel, winter citrus and hollandaise. The verdant flavor of the fennel paired well with the zesty Oro Blanco grapefruit, while the Cara Cara oranges provided delicate sweetness to offset the rich Hollandaise.

The main course was a duck pot-pie with pate a choux crust and English peas. This sat atop a duo of buttered carrots and sautéed garden greens (kale, sorrel, Swiss chard, amaranth and collard greens) with garlic. The duck was tender and rich, swimming in a sea of savory béchamel and peas. This viscous stew was pleated between two soft flaky crusts of bread- the pate a choux. The bitterness of the sautéed greens nicely offset the lush pot pie. This meal was sumptuous and memorable.

Along side the main course was a vanilla scented rutabaga puree. This was the most heavenly bowl of creamy, smooth, vibrante mash I haven't ever tasted. The vanilla beans shine through the buttery rutabaga. Each bowl was practically licked clean. (Find recipe below)

Already full from the bounty of amazing dishes, each guest was presented with a bowl of key lime cheesecake with key lime curd and rhubarb compote. These petite works of art were crowned with a “graham cracker” tuille. The dessert was transcendent. The cheesecake made from farmer’s cheese was silky and lush. The key lime curd was so deliciously tart there were puckered lips around the table, followed by satisfied smiles. The subtle rhubarb compote paired harmoniously with the bright flavors of the key lime. The graham cracker tuille was firm with a delicate crumble. I wanted three or four more of these tuilles they were so good.

Our small group left bewitched and delighted. Each course was mesmerizing and impossible to forget. To be invited to one of these secret dinners is to be one of the lucky few that gets to enjoy one of the best meals in Los Angeles among the a select group of new friends.

** Chicks with Knives recipe Vanilla Scented Rutabaga Puree**

1 tablespoon hazelnut oil

1 teaspoon vanilla extract

Salt

1 pound Yukon Gold potatoes

1/2 pound rutabaga (aka Swede)

1/4 cup butter

1/4 cup heavy cream (yup!)

2 (more) teaspoons vanilla extract

1 vanilla bean, split lengthwise, and seeds scraped out

Salt

Preheat your oven to 275F.

Toss the hazelnuts with the oil, extract and some salt. Roast for 5 -8 minutes or until just fragrant. Rough chop and set aside.

Peel and chop the potatoes and the rutabaga. Boil in salted water until soft (the rutabaga takes longer...so either chop it smaller than the potato or boil them separately.)

Drain and mash with the remaining ingredients. Taste and adjust seasoning to preference.

Worth Every Penny

2010-02-22T23:20:00.000-08:00

Sometimes there is nothing more soul satisfying than a well-seasoned patty of beef and a slice of flavorful cheese on a soft toasted bun. Throw in a heaping helping of crisp tender fries and all of my troubles melt away.

When Diana of DianaTakesABite told me that she had never had a cheeseburger before, I knew I had to be present for the momentous occasion when she enjoyed her first cheesy, meaty bite. After much debate on Twitter over where to get the best cheeseburger in Los Angeles, Diana settled on Rustic Canyon for her cheeseburger and me as her dinner date.

Rustic Canyon is an upscale restaurant and wine bar that offers an extensive menu of contemporary, market-driven comfort foods. The menu ranges from Butternut Squash soup, Crispy Polenta, Parpardelle to Roasted Jidori Chicken. A cheeseburger would hardly seem like the thing to order at a restaurant like Rustic Canyon, but the burger is definitely part of the attraction and does not fall in the shadows of the restaurant’s other dishes.

Rustic Canyon serves a Niman Ranch burger with sharp cheddar, onion fondue, bread and butter pickles and an herb remoulade on a Rockewagner brioche bun ($16). Each strata of this cheeseburger is well thought out and inspired from the beef to the bun to the pickles.

The ratio of ingredients is ideal. The thick juicy patty is coated with the right amount of sharp melted cheddar cheese. A resonant onion fondue sits atop the melted cheese. A nice slather of herb remoulade brings all the flavors together. The slightly sweet brioche bun is tender and firm and cradles all of the components. With each bite the bright and spicy notes of the arugula stand out. The cheeseburger is unfailingly juicy.

Rustic Canyon demonstrates how with the right ingredients even the most ordinary dish can be transformed. This may be one of the more expensive burgers in Los Angeles, but it is worth every penny.

Rustic Canyon

1119 Wilshire Boulevard

Santa Monica, CA 90401

(310)393-7050

Xiomara: Foodies Beware!

2010-02-15T18:02:00.000-08:00

I drive by this restaurant all the time. The name grabs me. I wonder what kind of food they serve and who goes there. I decided finally to give it a try during DineLA week. My reservation was made for Xiomara (See-o-mara), a Cuban fusion restaurant on Melrose Avenue just past Highland.

The reservation was for four people at 9pm. The restaurant was quiet on this Monday night with only four other parties seated. Having looked over the DineLA prix fixe menu before arriving, we were all hungry and eager to enjoy the food at Xiomara.

Then the waiting game began. Our party was promptly seated at our table, but no menus were given. A server came to our table and took our drink order. Four tantalizing mojoitos arrived at our table, but still no menus. We sat for 20 minutes before receiving a menu.

Our appetizers came out relatively quickly and we thoroughly enjoyed them, however the rest of the meal dragged on. Our plates were cleared, our drinks finished, and no entrees in sight. By the time our entrees were delivered, only one other party remained in the eerily quiet restaurant. By the time we received dessert, even they were gone. To make matters worse, the ice cream accompaniment to our tres leches cake was half melted. Our friend’s three-gelato sampler turned out to be three samples of mango. Our server told her that this was the only gelato they had. Suffice it to say she did not order mango at all and did not eat her dessert.

At this point we were ready to leave. We waited for our check and had trouble even finding one of the two servers to bring it to us. Did I mention that it was already 11pm! The bill was presented and we immediately put down our payment. I could see one of the servers behind me cleaning silverware while the other server was at the front of the restaurant setting tables. No one was acknowledging us. I would have asked for a manager, but it was very evident that there was no manager working that night. Finally in our frustration we called for the server across the room. We waited another 19 minutes for the bill to return and watched as the two servers struggled with splitting our check. The check returned manually written and the server explained that the Micros system had crashed. Fine. Yet, another problem occurred- we had been overcharged. Imagine how frustrated we are at this point, tired from all the waiting and ready to go home. I again flagged down a server and tried to explain that we were charged incorrectly, but rather than understanding their error and fixing the mistake, the servers argued over it in front of us.

We left Xiomara upset and completely disappointed. From the minute we sat down to the minute we left, we received poor customer service. Throughout our dinner we were kind and tolerant, but we should not have spent $200 on a dinner that took 2 hours and 20 minutes. What disappoints me most is that we enjoyed our meal and were looking forward to sharing a positive experience, but after receiving such completely horrible service we will certainly never be back.

I wrote to the General Manager to explain what happened on our visit. It took her almost a week to send this response:

Xiomara had a meeting with all the employees that worked on Monday night to discuss the service your received.

According to the servers the reason you did not receive menus as soon as you were seated is that your group did not all arrive at the same time and they waited until your group had completely arrived before giving you the menus.

The problem with the melted ice cream was that it literally had just finished churning and had not had time to freeze- it should not have been served. it seems that the server did not put the sorbet order in with the flavors that were requested. the server should never had told you that we only had mango, since we did have all the flavors on the menu.

The disagreement on how to split your check happened because our pos system was not processing credit cards, the filter on our water heater had burst over the weekend and shorted out several different electronic systems and the hardware to process the credit cards had not been replace yet. However, they should not have disagreed in your presence nor should they have double charged the sales tax, that was someone not understanding how to fill out the credit card slip.

The service you received was not our normal standard and Xiomara would like to send you a gift certificate for 2 mojitos and 2 appetizers.

I cannot believe that a restaurant would be so apathetic to this situation. I expected a sincere apology and acknowledgement of what went wrong on our visit. Instead Xiomara's General Manager passively justified all of the evening’s mistakes. In a sense she validated the poor customer service we received. Her offer of 2 mojitos and 2 appetizers hardly compensates for our four meals. Take my advice: there are many fantastic restaurants in Los Angeles - do not waste your time or your money on Xiomara.

Let Me Eat Nutella

2010-02-11T16:55:00.000-08:00

Last Friday the world celebrated Nutella - that ooey gooey chocolate hazelnut spread that with one lick has you hooked for life. For World Nutella Day I was honored with a rare firsthand experience in the kitchen of Joan's on Third. I received a special lesson in the making of one of Joan's favorite recipes- mouth watering Nutella poundcake. The whole kitchen had a warm vanilla fragrance. Jar after beautiful jar of Nutella in front of me, it was hard not to steal a taste. Joan’s on Third offers Nutella poundcake ($1.95) throughout the week. Come on the right day and you can find it fresh out of the oven and wrapped in individual slices.

It all starts with the butter and sugar.

Then the pure vanilla extract and eggs.

Once the wet ingredients are combined, add the flour.

Take the mix and create alternating layers of Nutella and batter.

The end result is poundcake with a warm honeyed glow throughout. The Nutella glistens through folds of plump cake. The exact recipe remains Joan’s secret, but my time in the kitchen inspired me to make my own Nutella creation.

Since I have a known affinity for cake so I decided to make Nutella cupcakes. I used a vanilla cake base with a hint of almond extract and mixed Nutella throughout the cake batter. The result was a buttery marble cupcake with subtle nutty undertones. I was pleasantly surprised to find a thick dollop of Nutella at the bottom of each cupcake. For added richness I frosted some of the cupcakes with more Nutella. Add toasted hazelnuts for a nice crunch. On its own, frosted, with nuts, anyway you have this cupcake, the flavor is impossible to forget.

I got bit by the Nutella bug and now I’m nutty for Nutella.

Vanilla cake (Recipe adapted from Joy of Baking)

½ cup unsalted butter, room temperature

2/3 cup white sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

zest of 1 large lemon

1 ½ cups all purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

¼ cup milk

Preheat oven to 350 degrees. Using an electric mixer on medium speed, cream together butter and sugar. Next, mix in eggs, vanilla and almond extracts, lemon zest and milk.

In a separate bowl combine flour, baking powder and salt.

Add dry ingredients to wet ingredients and mix with electric mixer on low speed. Scrape down sides of bowl periodically to make sure all ingredients are fully combined. Mix for 3-5 minutes, batter will be slightly lumpy.

Fill lined muffin cups 2/3 full. Alternate layers of cake batter and Nutella. Take a tooth pick and stir up mixed batter. Bake for 18-20 minutes.

Sweets For Your Sweet

2010-02-07T20:31:00.000-08:00

Valentine’s Day is just around the corner. What are you getting your sweetheart?

Here are a few sweet spots for perfect Valentine’s Day gifts.

SWEETS FOR THE SOUL

Sweets for the Soul is a gem in Atwater Village. Small and sweet, it houses the best brownie creations you will find in Los Angeles. The selection ranges from the basic Brownie Bliss and Blondie squares to Hotter Shots and Truman Capote brownie hearts. What better way to say I love you than with a brownie heart?

The Hotter Shot is Valrhona Venezuelan dark chocolate spiced with cayenne pepper, cardamom, cinnamon and ginger. This bite-sized morsel instantly captivates with the rich depth of its dark chocolate. The hidden heat bursts at the end of the bite. It is all together sweet, spicy, subtle and explosive.

The Truman Capote is a Valrhona cocoa base with white chocolate chips. Even this seemingly simply combination is anything but plain. There is a complexity of flavors unmatched by any other brownie I have had. The white chocolate chips undulate through the assertive dark chocolaty essence. Each blissful bite is exuberant.

At $2.50 - $3.75 per brownie, these handcrafted confections my seem pricey, but after one bite the value of the product is apparent. Throw your budget to the wind - this is an indulgence worth splurging on.

Sweets For The Soul 3169 Glendale Blvd. Los Angeles, CA 90039 11am-7pm Tues & Wed; 11am-10pm Thurs-Sat 11am-5pm Sunday

SCOOTABAKER

image courtesy of Scootabaker

There has never been a cake so carefully constructed, a tart so tantalizing, a muffin so mouth-watering as those delivered by Scootabaker. Owned and operated by Heather Wong, her talent and passion shine through in the desserts she creates for Scootabaker- LA’s all natural dessert delivery service. Her desserts go from idyllic to demur. She has taken the hassle of traffic and parking out of the equation and left only sweetness delivered to your door.

image courtesy of Scootabaker

For the perfect Valentine’s treat, deliver your sweetheart Scootabaker’s signature frosting-filled heart cupcakes. The frosting rests delicately in the center of each cupcake in the shape of a heart. The cupcakes are silky and lush. The cupcakes are reasonably priced at $2.50 each. Whether you order a cake or tart, cookie or bar, you are sure to win the heart of the one you love.

image courtesy of Scootabaker

* Delivery Rates start at $10 & vary based upon your location from 90028 $30 Minimum order for delivery.

Love Birds with Wild Mushroom Polenta Hearts

2010-02-05T22:15:00.000-08:00

February is Battle Mushroom, part of the monthly food fight “Beet n’ Squash You” hosted by Mel of Gourmet Fury and Leela of She Simmers.

Shiitake

Maitake

Cremini

Many people think about mushrooms in the same way they think about Valentine’s Day: they view this flavorful fungus with disdain and annoyance. I am among those who love both mushrooms and Valentine’s Day. With mushrooms I choose to look beyond the dirt-coated exterior to find the rich earthy flavor below. The same goes for Valentine’s Day. I look beyond the crass commercialization of this day and prefer to view it as a pure celebration of love. Diamonds and flowers aside, it can be a nice excuse to simply remember the romance of a first kiss.

Keeping those themes in mind I have created a simple meal to share with the one you love. Wild Mushroom Polenta Hearts are rich and comforting. The creamy polenta marries well with the unabashed flavors of the Shiitake, Maitake, and Cremini mushrooms. Add freshly grated Parmigiano to accentuate the savory notes of the mushrooms.

I paired these polenta hearts with a perfectly roasted chicken brightly seasoned with lemon and herbs. The chicken had a crisp skin with moist and tender meat below. The Wild Mushroom Polenta Hearts and roasted chicken were simply beautiful together. I finished the dish with spiced honey and crushed fried sage for added depth.

This is not only a recipe for a delicious meal, it is a recipe for instant seduction.

Wild Mushroom Polenta:

1 cup polenta

4 cups water

1/2 cup cremini

1/2 cup maitake

1/4 cup shitake

1/2 cup Parmigiano

In a heavy sauce pan bring water to a boil. Once water is boiling slowly stream in polenta. Create a vortex in the water with your whisk before you begin pouring in polenta. Whisk constantly for 3 - 5 minutes until polenta begins to thicken. Once polenta thickens low simmer for another 30 minutes stirring frequently.

Meanwhile saute mushrooms with 3 tablespoons of butter until they become golden brown.

When the polenta is ready, mix in the mushrooms and Parmigiano. Season with salt and pepper to taste.

Evenly spread polenta onto a lined sheet pan. Let cool. Once cooled cover the polenta with plastic wrap and leave in the refrigerator over night or for an hour to cool.

Use a heart cookie cutter to create polenta hearts. Before serving sear polenta hearts in a non-stick skillet over high heat. Use a little butter to get a nice, crisp brown edge to your polenta. Let the polenta sear, untouched for 2 -4 minutes per side.

* I purchased a roasted chicken from Joan's on Third. It is easy to prepare a roasted chicken, but for a quick and delicious weeknight meal Joan's on Third offers daily hot dinner items available after 4pm. Why not let someone do the cooking for you!

Joan's on Third

8350 West Third Street

Los Angeles, CA 90048

Things To Do In Denver Before You Die: D Bar

2010-01-28T22:10:00.000-08:00

photo courtesy of Dbardesserts.com

After my lovely experience at Nomelie Cupcakes, I began a culinary conversation with Nomelie’s owner through Twitter. She is as sweet as her cupcakes and gave me more than a few fantastic recommendations on the best eats in Denver. Per her advice, R and I headed to D Bar in the Uptown area of Denver where we were joined by our friend Neil.

D Bar is a restaurant devoted to desserts. Upon arrival it was very clear that D Bar was the place to be on a Saturday night. Every Saturday night chef and owner Keegan Gerhard can be found behind the bar preparing his sweet masterpieces right before your eyes. Inside D Bar the lighting is dim, the room is packed, and the energy is electric. After a long wait in the cramped heated doorway of the restaurant we were finally seated. The prime seating is along the L shaped bar - this is where all of the action can be experienced first-hand. We sat along the counter facing the window, which turned out to be a comfortable spot with the windows serving as mirrors to the bar behind us.

D Bar offers a well-stocked wine and beer list. We started our meal with my favorite wine: Layer Cake Primitivo. Layer Cake is a well-balanced and jammy wine that lends itself well to both sweet and savory dishes. It was the perfect accompaniment to our food.

We ordered four desserts to try to get the full spectrum of D Bar’s offerings. The desserts $8-$10 each. The Palmond is an almond cake with a caramelized pears and almond ice milk. The cake was dry and crumbly with a crisp almost pasty almond layer on the top. The pears were soft with a deep rich flavor. The almond ice milk was a light and cool compliment to the caramel tones of the pear. While this was a pear dish I would eat again, I did not enjoy the mild and dry flavors of the cake.

I have a special place in my heart for donuts. When donuts are on the dessert menu at a restaurant it is often hard for me to pass them up, so I was sure to order D Bar’s Brioche Cinnamon Sugar Donuts. The order comes with three fluffy, sweet brioche donuts dusted in cinnamon sugar and served with vanilla dipping sauce with a chocolate swirl. When the donuts were dipped in the subtle combination of vanilla and chocolate, it added a sweet gossamer casing that enhanced an otherwise average donut.

After watching waffle after delicious waffle pass by, we had to order the Warm! Mit Waffles. This is an ice cream sandwich unlike any other. Let go of your preconceived notions of ice cream sandwiches because this dessert is nothing like its predecessors. Vanilla bean ice cream is packaged between two warm rock sugar waffles that are adorned with a three-cherry compote and amaretto cream. The waffles were ideal: a gentle, firm exterior that gives way to a warm, doughy bite. The cherry compote added a pleasant tartness that paired harmoniously with the other sugary flavors.

Our final dessert was not on the menu, it was the night’s special: Baked Alaska. I’ve often heard of this fabled dish, but I’ve never seen it on a menu. This was my favorite dish of the evening. This Baked Alaska consisted of a tart shell filled with coconut ice cream covered by a baked meringue. All of this was lying atop slices of pineapple, which were brushed with a vanilla bean caramel sauce. Each dense mouthful was permeated with vanilla bean. The pineapple was sweet with no hint of tartness. The meringue top was baked to perfection with toasted edges and a gooey, spongy bite.

I have an unyielding penchant for sweets and D Bar satisfied my proclivity. Whenever I am in Denver I will be sure to make a stop at D Bar.

D Bar
1475 E. 17th Ave.
Denver, Co 80218
(303) 861 - 4710

Things To Do In Denver Before You Die: Nomelie Cupcakes

2010-01-25T09:38:00.001-08:00

I have a contagious passion for cake. On my recent visit to Denver, it was evident that R and his mom had caught my affliction. On our second day in this winter wonderland we discovered the cupcake shop of our dreams.

Tucked away in the sleepy town of Parker, just outside of Denver, is Nomelie Cupcakes. It is your quintessential cupcakery, pink and precious. Warm smells of sugar and sweetness greeted us along with vibrant and welcoming smiles from the staff.

Nomelie Cupcakes is a family owned bakery. They make their cupcakes on site in small batches baked fresh daily. They have a small rotating selection of cupcakes. On our visit they offered Vanilla Love, Chocolate Love, Coconut Dream, and Salty n’ Sweet. We got three of each!

Under a carapace of fluffy frosting, delicately sprinkled with translucent flakes of salt, lies the best cupcake I have ever had. A bold statement I know, but no doubt once you’ve enjoyed a Salty n’ Sweet cupcake from Nomelie Cupcakes you will agree. It might just be the best thing on earth!

The Salty n’ Sweet is a moist chocolate cake with salted caramel baked inside. The burnt sugar of the caramel is visible through tiny glistening caverns in the chocolate cake. The caramel creates a buttery, slightly sticky bite. It is prudently frosted with a caramel frosting that has an almost airy consistency. This cupcake from top to bottom is dessert heaven.

It is just sweet enough, without being tooth-achingly sweet. The salt is a perfect compliment to each bite. I have a penchant for caramel so this was the ideal cupcake for me. If I close my eyes I can still taste the rich filling, fluffy frosting, and chocolaty essence.

Nomelie Cupcakes

19751 E Main Street R5

Parker, CO 80138

** If you are planning a trip to Denver I suggest picking up an Eat/Shop guide, it is an invaluable resource. Or email me theletmeeatcake@gmail.com **

Things To Do In Denver Before You Die : Smash Burger

2010-01-18T21:37:00.000-08:00

It has become a winter tradition to visit Denver with R. I generally meet him after the holidays just before the New Year. Unlike Los Angeles, Denver is a true winter wonderland. The cold biting weather, the snowy ground, the clear skies, and the mountains all around, let’s just say we’re not in LA anymore. It is the perfect mini break from the hectic pace of the city and the holidays. If you haven’t been to Denver before it is a beautiful city with bountiful gastronomic pleasures.

Since I have been back in LA, I haven’t stopped thinking about all of the memorable meals I enjoyed while in Denver. When I left I was satiated and eager for my next visit. Here is some of what I enjoyed.

I am not a regular patron of chain restaurants. I tend to prefer the mom and pop cafes, or the charm of a restaurant that only has one location. However, when I was in Denver a few weeks back, it was a chain restaurant, of all things, that stole my heart!

Known as the hometown of Chipotle, Denver is a city that is not lacking in chain eateries. My favorite of their local chains was Smash Burger. This is a restaurant the guide books are not going to direct you to, but you want to be sure not to miss.

Smash Burger is a burger joint with a modern feel. What sets a Smash Burger apart from other burgers is the plump, crisp, perfectly cooked beef. Not all patties are created equal; some are too thick, or too seasoned or just dry hard disks of meat, but Smash Burger is not any of these things.

I ordered the BBQ Bacon and Cheese. It had thin crunchy fried onions, thick slabs of apple wood smoked bacon, tangy BBQ sauce and the perfect beef patty. The flavors blended together collapsing with each bite. The bun was nicely buttered and grilled. It had a soft exterior with perfectly toasted edges. At $6 a burger, Smash Burger is the ultimate burger. A burger so good you ingest it in 30 seconds and then beg for more.

Smash Burger

S. Parker Rd & Yale Ave

2630 S Parker Road

Aurora, Colorado 80014

720-213-0012

Open 10am-10pm Daily

** If you are planning a trip to Denver I suggest picking up an Eat/Shop guide, it is an invaluable resource. Or email me theletmeeatcake@gmail.com **

Ain't Your Mama's Slaw

2010-01-08T00:08:00.001-08:00

I find myself walking around exclaiming “Battle Napa Cabbage!” with such excitement, an excitement I never thought I would have for a vegetable.

January is the month of Battle Napa Cabbage. The monthly “food fight” held by Mel (Gourmet Fury) and Leela (SheSimmers) has done exactly what it set out to do. In just two months time it has gotten me excited about vegetables and eager to cook with vegetables that are not part of my normal repertoire.

Napa cabbage, also known as Chinese cabbage, is a pale green (almost white) elongated cabbage with a mellow, nutty flavor. It has tightly clinging leaves that are crispy and creased. I found that the Napa cabbage was a great canvas for an array of ingredients.

Since it is the start of a new year - a time of resolutions and new beginnings - I thought it fitting to prepare a recipe that was healthy and light. Rather than preparing the Napa cabbage in a soup, stir- fry, or kimchi as it is typically found, I decided to use the cabbage in a slaw.

This is not your mama’s slaw. In thick wedges or large chunks, the Napa cabbage is coated with a tart dill mayonnaise. It is spiked with slivers of carrots and paper-thin rings of red onions. Crack some black pepper over the top and you are done. Serve it with a salty shaving of smoked salmon or accompany it with delicate Sardinian parchment bread and you have a healthy, light, and satisfying meal.

The slaw has a delicate creaminess. The crunch from the cabbage, the sweetness from the carrots, and subtle spice from the onions marry well together. This slaw is the embodiment of simplicity.

Ingredients:

1 Napa cabbage

1 carrot

1 red onion

Smoked salmon (less than ¼ pound)

½ teaspoon freshly ground black pepper

Dressing:

¾ cup mayonnaise (a great store bought will do, or make it from scratch)

Juice of ½ lemon (or more to taste, the dressing should be really tart!)

½ cup of chopped fresh dill

Take ¾ cup of mayonnaise and add fresh squeezed lemon juice and stir to combine. Add ½ cup of freshly chopped dill and combine. Do not add salt! The salt will pull the moisture from the cabbage and make this slaw soggy. Who wants that?

Shred 1 carrot and shave ¼ of a red onion for garnish.

Pull the exterior leaves from the Napa cabbage and save for another use. Take the heart of the Napa cabbage and cut it into long wedges or thick chunks. Dress the Napa cabbage to taste. Add carrots, red onion, and pepper. Enjoy!

A Dosa or Two...

2010-01-05T22:20:00.000-08:00

What is a dosa? A dosa is a South Indian crepe made from rice and lentils. It is typically filled with South Indian ingredients and served rolled almost like a burrito. In a city as ethnically diverse as Los Angeles, I was surprised to find myself unfamiliar with dosas. With an unyielding need to eat everything, my stomach and I were on a mission to find the Dosa Truck.

Dosa truck is owned and operated by Brooklyn born Leena Deneroff. While the menu focuses on dosas the truck also offers Masala fries, salads, and samosas. All dosas are priced at $6 each, a bit steep for food from a truck.

On my visit one dosa was not enough. Several dosas later I was full and happy.

The Mumbai Madness (Masala) dosa is filled with smashed curried Indian potatoes. The potatoes were tucked into the lean rolled crepe and it remained surprisingly crunchy top to bottom. The flavors were mild and creamy. With hints of fennel seeds sprinkled throughout, this dosa was crisp and light.

Sita’s Surprise is a dosa filled with sweet potato masala. This dosa was sweet and rich with a delightful buttery aftertaste. The rice lentil crepe was crispy yet soft and snugly sandwiched the potatoes. This was my favorite dosa.

The Shiva Shakti is a dosa comprised of 1/2 sweet potato and ½ malsala dosa. From end to end the flavors transitioned smoothly.

The Goa Goodness is a dosa filled with spinach, mushroom, and cheese. It was ooey-gooey good. The fresh spinach wilted slightly under the melted cheese with thick meaty slices of mushroom, the rice lentil crepe lending a subtle sweetness to the flavors.

Brahma’s Boon is a dosa filled with caramelized onions, mushrooms, and cheese. My least favorite of the dosas it was somehow too juicy and required the assistance of multiple napkins. The onions overpowered all other flavors and it felt uninspired. I could not find the South Indian influence in this dosa.

Dosas make a great lunch. They are crispy, light, quick and satisfying. On my next visit I will be sure to order the Slumdog rubbed with pesto and filled with paneer, spinach and masala potatoes, but for $6 a pop I will try to restrain myself to just one dosa.