I'm a Culinary Groupie!

I know what you're thinking, "What the heck is that?" That's a perfectly valid question. A question I will answer in this post. However, I do so with a bit of trepidation. By retelling the story behind this photo, do I REALLY want to expose the enormity of my craziness (and the craziness of the people I know) to the abyss that is cyberspace?

*sigh* Why not?

The question, "What the heck is that?" Well, my friends (sorry I'm channeling JMac), that is a picture of Anthony Bourdain sitting in his car taken from the PASSENGER seat of my friend's car with my Blackberry. *sigh* I know that your next question is probably, "Why?". That question is a little more difficult for me to answer. Thinking long and hard, it boils down to the fact that I'm a Culinary Groupie! There! I finally said it.

So, my willing accomplice and I were on the 405N headed back home after an afternoon of playing racquetball in Redondo Beach. I was completely spent and decided to nod most of the way back to Culver City. I decided to rouse myself from my exhaustion-induced stupor and enjoy the remainder of the ride. Well, when I looked up, I saw a car with an interesting license frame. However, I only saw the bottom half of the frame that read, "Support A Chef". Of course, I perked up. I asked my friend to speed up a bit so that I could see the rest of the plate. OF COURSE, my friend sped past the car. As I looked over to my right, I noticed that the driver was none other than Anthony Bourdain. Ok, I lost it! I started screaming. It went something like, "Omigod...omigood, that was Anthony Bourdain...SLOW DOWN!" Seriously, all of that. So, my road dog, who encourages my madness said, "Nuh uh!" As she attempted to slow down (for all you Angelenos--yes, on the 405), he decided to slow down as well. I looked in the side mirror and caught a quick glance of him. What was he doing? SMIRKING! He totally knew what we were doing and intentionally slowed down. What a jerk! Oddly, at that moment, I started to love him even more. What did I start to do? Like a LUNATIC, I started to wildly wave my hands out the window and scream "I love you". I know...I know. Clearly frightened, he managed to stay behind us a safe distance. That was all well and good. We didn't want to get shot for slowing down traffic, so we decided just to keep driving and take our exit.

But, WAIT! He got off at my exit!!!

In the back of my mind, I'm wondering why he's going to Culver City. But, hey...I love Culver City, so why not! A part of me also thought that this was meant to be. Exactly what "this" entailed, I can't tell you. Anyway, we both arrived at the stoplight at the same time. So, there we were. Me and Anthony...side by side. Now what? Of course, in all of the excitement, I never thought about what I WOULD do if we caught up with him. Inside the car, there's a bit of back and forth about whether or not I should take a picture. After all of that, we have a minute long back and forth about "to take a picture or not take a picture". The light, not caring about the weight of my dilemma, turns green. Realizing, that it's now or never, I quickly reach over and snap a picture as he starts to drive off. The very picture that precedes this little story.

So, there you have it. I know. Wow! Ok, that happened a couple of months ago. I thought the craziness factor would diminish with time. But, it really doesn't.

By the way, I did finally get a chance to read the rest of the frame. It said, "Support a Chef...Eat Out Often". I couldn't agree more.

Kiss My Bundt

I first heard of Kiss My Bundt when one of my food groups scheduled a visit. My weekends are usually scheduled a month or so in advance, so I knew I would be able to join them. However, my curiosity was piqued. It's like me and my book clubs. I belonged to two book clubs last year. My schedule prevented me from actually ATTENDING the club meetings, but I always read the books. Same with my food groups. If I can't make an event, I make a mental note to check out the place when I have time. I made a mental to note to stop by the bakery the next time I was in the area. Recently, after a late breakfast and a little shopping with my road dog at The Grove, I decided to head over to the bakery. Although, finding a parking space was daunting task, it was well worth the effort.


As we entered, we were warmly greeted by the owner,Chysta Wilson, who freely invited us to try samples of her cute little cakes. As the child of Southern parents, bundts were frequently present at family gathering or an older relative's kitchen table. Growing up, 7-up, lemon, and Million Dollar bundt cakes were staples. As I stared into the case, filled with familiar treats, I was reminded of my childhood.

The store is an explosion of pink and brown. I happen to love the color combination, and was downright giddy to see it applied so liberally throughout the store. My favorite element was the bright pink couch. A pink couch! So girly, and so perfect. While I LOVED the couch, it led me to the one negative thing about the bakery. As far as seating, the couch is it. So, my desire to sit down and chat while eating my cake and drinking a glass of milk was immediately squashed. But, enough about that. Let's get to the cake.

There is a wide array of flavors available at Kiss My Bundt. There are over 30 flavors and 20 different frostings. Wilson has a selection of eight flavors that are available everyday (Daily 8), along with a few flavors from her list. I had the pleasure of tasting six flavors: vanilla with buttercream, red velvet, pumpkin spice with cinnamon sugar glaze, carrot cake, luscious lemon, and banana chocolate. Each cake was firm, as a good bundt cake should be, but still moist. Also, if you are a frosting fiend, you have found your heaven.


The red velvet was one of the best of have tried in Los Angeles. In the past few years, Los Angeles has become OBSESSED with red velvet cake. Wilson stated that it was by far her most popular flavor. Red Velvet cake has been around for a very long time, especially in the South. My best friend's mom, Mrs. B makes the absolute BEST red velvet cake. Hers was the first I had tried and 14 years later, it's still the best. But, as I can't travel back to the South for a piece of Mrs. B's cake whenever the craving hits me, I can travel on over to Kiss My Bundt's for the next best thing.

Her carrot cake, pumpkin spice, and lemon cakes were heavenly. The lemon cake was light and intensely flavored. True to it's name, it was luscious. The lemon cake was a definite throwback to one of those flavors I remembered and loved from my childhood. However, I did not enjoy the chocolate banana cake. I think it had more to do with the combination for me. I love banana. I like chocolate. But never the two shall mix. So, I pretty much confirmed that I do not like the combination.

However, my favorite by far was the pumpkin spice with the cinnamon sugar glaze. I can't even describe how delicious it was. I love the spice cake. The cake was extremely delicious. But, it was the icing that got me. Again, the icing took me back. I remembered my mother and my aunts making bundt cakes. They would prepare these simple glaze icings made from confectioner's sugar. They would drizzle the icing all over the still warm cake letting the icing slowly cascade down the sides. Mmmm. It was so simple, yet it was such a delicious addition to the cake.

My visit to Kiss My Bundt allowed me the chance to recall a lot of really fond memories from my childhood. The cake was not the focal point, but a wonderful centerpiece of times spent with my family. When I asked Wilson why she chose bundts, she also told a story about family. She shared memories of cooking bundt cakes with her aunt. This same aunt would send her care packages, while she was away at college, containing a bundt cake and a little money. I too, remembered receiving similar care packages. So, what's so special about bundt cakes? I mean, it's just cake. It's a little more than that. It's also tradition. I realize as I get older, seemingly unimportant things become more significant.

Also, although, I never thought this would happen, I'm getting tired of cupcakes. I welcome the switch to the cupcakes soulful cousin, the bundt.


Kiss My Bundt Bakery
8104 West 3rd Street
Los Angeles, CA 90048
Located at Crescent Heights Blvd., near the Grove)
Phone: (323) 655-0559
http://www.kissmybundt.net/

Recipe: Pizzeria Mozza's Butterscotch Budino

I loved Pizzeria Mozza’s Butterscotch Budino. Here’s a recipe that was posted in the May 9th, 2007 edition of the NY Times. You may not be able to find all of the items in your local grocery store. However, a trip to your local gourmet or specialty store will surely produce the items. Enjoy! I know I will. I’m thinking Thanksgiving dessert.


Butterscotch Budino With Caramel Sauce

Adapted from Dahlia Narvaez of Pizzeria Mozza

Time: 1 hour, plus 3 hours’ chilling

FOR THE BUDINO

3 cups heavy cream
1 1/2 cups milk
1 large egg
3 large egg yolks
5 tablespoons cornstarch
1 1/8 cups dark brown sugar
1 1/2teaspoons kosher salt
5 tablespoons butter
1 1/2 tablespoons dark rum


FOR THE SAUCE AND TOPPING

3/4 cup heavy cream
Scrapings from 1-inch piece of vanilla bean, or 1/4 teaspoon vanilla extract
2 tablespoons butter
2tablespoons light corn syrup
1/2 cup sugar
1 1/4 teaspoons fleur de sel
3/4 cup crème fraîche.

1. For the budino, combine cream and milk in bowl or pitcher, set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside.

2. Combine brown sugar, kosher salt and 1/2 cup water in pot. Place over medium-high heat and let sit until edges start to brown. Tilt pot as needed to even the browning until caramelized, nutty and deep brown, about 10 minutes.

3. Immediately whisk in cream mixture, mixture will steam and caramel will seize. Bring to a boil, then reduce heat to medium. Whisk a cup at a time into egg mixture until half is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes.

4. Whisk in butter and rum. Pass through a fine mesh strainer and divide among 10 6-ounce ramekins. Cover with plastic wrap, allow to cool, and refrigerate until chilled, about 3 hours or up to 3 days.

5. For sauce, combine 1/2 cup of cream and the vanilla in medium saucepan. Heat until simmering. Add butter and remove from heat; set aside.

6. In large heavy-bottomed saucepan, combine corn syrup, sugar and enough water (3 to 4 tablespoons) to make a wet, sandy mixture. Cook over medium-high heat, swirling pan for even cooking, until mixture is medium amber, about 10 minutes. Remove from heat and carefully whisk in cream mixture; set aside and let cool. (May be refrigerated and reheated before serving.)

7. Whisk remaining 1/4 cup cream in a large bowl until it begins to thicken. Add crème fraîche and whisk until thick and fluffy. To serve, spoon a tablespoon of warm caramel sauce over each budino. Sprinkle with 1/8 teaspoon fleur de sel, and add a dollop of cream topping.

Yield: 10 servings.

Late Night Stop at Pizzeria Mozza

Osteria and Pizzeria Mozza. *sigh*

I've wanted to visit both establishments since they opened. Moreso, Osteria Mozza. However, I was frightened away by all of the horror stories surrounding getting a table. I'm not one who really likes rejection, so I've put a much-needed visit on the back burner indefinitely. I've heard that Pizzeria Mozza gets pretty packed as well. The lines forming outside the entrance as I pass the restaurant on the way to the Arclight only confirmed the talk. Since, I'm not into standing in lines; I've put that off as well. That is...until recently.

After a happy hour drink at J's Lounge and a couple of cocktails (and more cheese than I care to admit) at an event on Sunset, my hunger overcame me. While trying to decide where to grab a late night bite, I summoned up a little courage/

"I want to go to Pizzeria Mozza"

I figured its 10pm on a Thursday; surely, I can get in without waiting. After the short trek over to the restaurant, I opened the doors and saw a packed (and quite lively restaurant). Semi-defeated, I asked for a table and luckily the host pointed to two chairs at the bar. I grabbed them quickly and thanked God for loving me. As soon as I sat down, three other parties came in and had to wait. Score!

It's totally as cute as can be. The reds, orange tones, and dark wood. The decor certainly added to the warm and intimate, yet lively feel of the restaurant. The table setting was an adorable paper placemat chock full of pizza trivia (I LOVED that! BTW, did you know that those crazy Costa Ricans favor coconut on their pizza?). The silverware was presented in an adorable little paper bag. Adorable, just adorable. One of the things I loved most about Pizzeria Mozza was the thoughtful touches. There were hooks under the bar to hang my purse. There was a little foot rest that prevented my legs from dangling all night. The wait staff was phenomenal. True professionals. My water glass was never empty. They were attentive. They gave helpful suggestions. In short, they were the epitome of awesome.

I had the insalata mista to start. It was a simple salad of mixed greens and a light, sweet dressing. But, salad is salad. At Pizzeria Mozza, it's all about the pizza. I selected the Speck, bufala mozzarella, olive tapanade & oregano pizza. The waiter informed me that the items were added to the pizza after the dough was cooked. I admit, I was a little put off by that. I mean, come on! I was dreaming of gooey, hot mozzarella. There's nothing better than that! But, I absolutely love everything on the pizza, so I ordered it anyway. It was really good, but still a little different and surprising. The pizza crust was delicious and extremely flaky. I thoroughly enjoyed eating every bit of it. The cheese was nice and soft, elevated by a little dollop of tapenade atop each piece. With the addition of the deliciously generous slices of speck (smoked prosciutto) and fresh oregano, the flavors melded together to form a truly delicious pie. Full, from two consuming two pieces, I decided to take the remainder home. While, I found the hot and cold aspect interesting and still enjoyed the flavors, I'm looking forward to popping it in the oven for a few minutes and enjoying it hot.

As mentioned before, I've heard a lot of "talk" about Pizzeria Mozza. In all of the talk, there was one item that was mentioned time and time again. The Butterscotch Budino. Although, I was full, my inner foodie would not let me go without tasting it. That's not to say that our waiter didn't prod us a bit. The couple next to us ordered the budino. The waiter asked us to watch them take their first bite. If we were on the fence, their reaction would seal the deal. It did (not that I needed much convincing). The dessert arrived in a glass. The majority of it filled with a deliciously smooth and creamy butterscotch pudding. It was a serious pudding. Not that overly sweet stuff that you often find. Sitting atop the pudding was a dark, sticky caramel sauce. The dish was finished by a dollop of whipped crème fraiche and fleur de sel. I loaded my spoon, making sure to get all of the elements of the budino. It was simply sublime. I guarantee I will have dreams about that dessert. It also came with a couple of tiny rosemary pine nut cookies. The cookies were savory and a nice accompaniment to the budino.

So, in short…I enjoyed Pizzeria Mozza. At the end of the meal, the waiter asked for our opinion of the dessert. As we sang the praises of all things butterscotch and caramel, he made a statement that mirrored one of my cardinal food beliefs, “If you are going to eat something, it should be good. Don’t waste a meal on bad food." His statement only served to confirm what I already assumed about Pizzeria Mozza. It’s a place where people who love food can enjoy simple food done extremely well. Their love and respect for food is very present. You find it in the décor. It exists in the staff. It’s present in the people dining there. But, it’s especially there in the food.

Pizzeria Mozza
http://www.mozza-la.com/pizzeria/about.cfm

Endless Summer Barbecue Sunday's at Ford's Filling Station

Last Sunday, a friend and I decided to go to Ford's Filling Station for dinner. My last visit was earlier in the summer with one of my food groups. The outing was a progressive dinner, and the organizer chose Ford's for our 1st course. The memory of all of the wonderfully prepared dishes led me there. I had to stop myself from salivating at the thought of their simple, yet delectable flatbreads (white shrimp and jamon serrano were superb). How could I forget their lovely roast beef salad? Because I enjoyed so many dishes during my last visit, I had no idea how to settle on one dish with visions of all of their yummy food dancing in my head.

Luckily, my "dilemma" was resolved rather quickly. Much to my delight, I found that in addition to the tasty regular dinner menu, Sunday was Endless Summer Barbecue Sunday! Since September 21st, Ford's has offered a special barbecue menu at dinner. For only $18, you have your choice of two meats and two sides. There was no way I could pass up that deal! The meat selections were numerous. There were pork ribs, pulled pork, chicken, sausage, and beef brisket. The side dishes selection was also quite nice. The choices included Tuscan cabbage, succotash, heirloom tomatoes, corn on the cob, and a few other items.

I selected the brisket, pulled pork, Tuscan cabbage (or carvolo pero), and succotash. The portions at Ford's are ridiculous. I was presented with a heaping plate of meat and veggies. I found the brisket flavorful, but a little over done. I was expecting slices of tender, juicy brisket. I was a little disappointed. Even with the addition of the spicy barbecue sauce, it left much to be desired. However, the pulled pork more than made up for the lackluster brisket. The pork was tender and packed with flavor. It was moist and succulent. Everything you expect to find in pulled pork. I could see bits of onion and red bell pepper sprinkled throughout the delicious meat. Mmmm! For my side dishes, I selected the Tuscan cabbage and succotash. The cabbage was very similar to kale in appearance. The greens appeared slow cooked with onions and other spices. They were good, but I did not enjoy the texture of the greens. They were still a little too crunchy for my taste. Sadly, most of them remained on my plate. However, the succotash was AWESOME. This version of succotash included, fresh corn, fennel, onion, and black-eyed peas. In general, I REALLY dislike black-eyed peas. As a girl with Southern roots, black-eyed peas occasionally found their way to the family dinner table. One of the few constants in my culinary dislikes is my loathing of black-eyed peas. I've never had them and enjoyed them...that's no longer the case. I enjoyed them very much as a part of the succotash. They were not the focus. Instead they served the role of a minor, yet important supporting character. So, while Ford's didn't convert me, I'm starting to come around. The dish was absolutely delicious and I enjoyed every bit of it.

Again, I'm enjoying the wonderful restaurants in and around Culver City. Ford's Filling Station is certainly becoming one of my favorites.

Ford's Filling Station
http://www.fordsfillingstation.net/