I'm a Slacker--but, not really

Yes, I know. I'm a slacker. But, not really. I've really overextended myself in other areas of my life. I'm always at a meeting for something or another. But, the new year will be a time of re-prioritizing and taking the time to do the things I enjoy...namely, eating great food and talking about it!

I actually have a tasting at a restaurant tomorrow. So, I will write about it shortly. Also, Thomas Keller's Bouchon is opening next week. Since, I'm all about French at the moment, I'm planning to get there before the end of the month.

Tapas at The Bazaar

After nearly a year since it's opening, I finally made it to The Bazaar. I ventured to The Bazaar during DineLA Week with a group of fellow foodies. We tried about 20 items from the menu.

Highlights:

Sweet Potato Chips and Dip- Lightly seasoned and beautifully fried, thin sweet potato chip. They were accompanied by a delicious, interestedly flavored dip of Greek yogurt with a tamarind sauce and star anise. I love tamarind and this was a real treat.

Shrimp Cocktail-This was a special treat from the kitchen. This was no regular shrimp cocktail. The skewer was a droplet containing the sauce. Food with instructions! Fun!! We were asked to lightly press the the dropper to release the cocktail sauce. It was a surprising burst of flavor. Loved the spin on an oldie, but goodie.

Apple and Fennel salad-I LOVE apple and fennel salad. It just works so well. Refreshing and crisp. The Bazaar apple and fennel sets itself apart by the inclusion of manchego cheese and walnuts. Again, refreshing, light, and simply delicious.

Sauteed Cauliflower "couscous"-I'm not a huge fan of couscous, but I LOVE cauliflower. This spin on couscous is a definite win. Cauliflower puree, harissa, lemon and fried quinoa. Fantastic!

Ottoman carrot fritters-Who doesn't like a good fritter? I am a HUGE fan of chickpea fritters (Tiara Cafe--if you haven't had them, go now!). So, I was excited about the carrot fritter. The texture was really nice. It was nice and crispy on the outside, not too soft on the inside. Nicely flavored with ras al hanout (with I LOVE), and the addition of apricots and a nice pistachio sauce. Carrots didn't know they could be this good.

Foie Gras Cotton Candy-Foie, while ethically wrong, is delicious. I'm sorry. I'm just not a warm, fuzzy animal person. I eat meat. It's good. We sat at a table right next to the machine. So, we were able to watch as it was prepared. Pretty awesome! I mean, how often do you see a cotton candy machine in a restaurant? It's a small piece of foie surrounded by fluffy, cotton candy. It was ok. The foie was cold, so it was a little off-putting. However, it was a highlight, because it was one of the most interesting foods I've ever had.

"Philly Cheesesteak" (pictured above)-Ok, I truly saved the best for last. It was love at first bite. OMIGOODNESS! It was simply the most delicious thing I've had in a long time. Jose Andres' interpretation of the Philly Cheesesteak is air bread, filled with warm cheddar, and topped with thinly sliced pieces of Wagyu beef. ***fainting*** Yes, it was that good. It's an expensive two bites ($8). But, well worth it. I could have eaten them all night.

Favorite Thing: Farro Salad from Fraiche

I ate my first meal at Fraiche a couple of years ago. It was pretty good. However, I didn't go back for about a year. That time, I had the Branzino. It was good, but not great. However, I tasted the monkfish and was blown away! It was mighty tasty. But, I didn't want to bother with the always full restaurant. Fast forward to 2009. It's still busy, but not crazy. So, now I stop in from time to time for cocktails and a light supper. Right now, I'm totally obsessed with their farro salad. Farro, English peas, feta, and a little lime. Simple and light, yet filling. It is absolutely delicious. One of my summer favorite things.

Lattes for Less---Recipes from America's Top Barista

Times are hard. Forking over $4 for your daily Skinny Vanilla Latte is not as easy as it once was. Heather Perry, a U.S. Barista Champ, has joined with the fine people at Got Milk? to help Americans satisfy their need for high quality caffeinated drinks on a budget. She has created some amazing latte recipes for people to make at home. Each recipe can be made for under a dollar. You can't beat that. Here are a few recipes to try out:

Classic Cappuccino

Hot Latte Recipe

A very Italian, traditional, and classic hot beverage for only $0.35


Ingredients:

1 oz. of espresso or strong brewed coffee

4 oz. of milk


Begin by brewing your shot of espresso using either an espresso machine or a strong brewing method, such as a moka pot. Heat your milk by steaming it using your espresso machine, or by slowly heating it up on the stove over medium heat, and then whipping it using an electric hand frother until the desired amount of froth is created. Put espresso in the bottom of the cup and fill cup with heated milk.


by GOTMILK?/TOMA LECHE in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion


Classic Mocha

Hot Latte Recipe

This recipe mixes three ingredients resulting in a chocolaty treat for $0.90


Ingredients:

1 tbsp. of your favorite chocolate syrup or powder
2 oz. espresso or choice of strong coffee
10 oz. steamed milk


Begin by brewing your 2 shots or 2 oz of espresso using either an espresso machine or a strong brewing method, such as a moka pot. Take a 12 oz. cup and place your espresso at the bottom. Then add your favorite chocolate and mix well. Heat your milk by steaming it using your espresso machine, or heat the milk separately and use a hand frother until the desired amount of froth is created. Fill cup with heated milk and top with whipped cream, if desired.


by GOTMILK?/TOMA LECHE in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion



Spiced Latte

Hot Latte Recipe

A unique beverage with a zing at $1


Ingredients:

1 star anise
3 cloves
1/2 cinnamon stick
1/2 vanilla bean
8 oz. milk
2 oz. espresso or strong coffee


Begin by brewing your 2 shots or 2 oz of espresso using either an espresso machine or a strong brewing method, such as a moka pot. Combine spices and milk and heat together by either steaming or by slowly heating it up on the stove over medium heat, and then whipping it using an electric hand frother until the desired amount of froth is created. This will not only heat the milk, but also gently infuse the flavors of the spices into the milk. Place your espresso at the bottom of the cup and top with spiced milk.


by GOTMILK?/TOMA LECHE in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion





Breve Blast

Cold Latte Recipe

A refreshingly delicious “morning-pick-me-up” that alerts the senses for $0.60


Ingredients:

2 oz. espresso or choice of strong coffee
1 oz. vanilla syrup
4 oz. milk


Begin by brewing your 2 shots or 2 oz. of espresso using either an espresso machine or a strong brewing method, such as a moka pot. Place at the bottom of a 16 oz. cup and add your syrup. Top with 8 oz. cold milk. Gulp down for a quick jumpstart.


by GOTMILK?/TOMA LECHE in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion






Crème Brulee Latte

Sweet Latte Recipe

This decadent drink is a hit with dessert lovers at $0.97


Ingredients:

2 oz. espresso or choice of strong coffee
8 oz. steamed milk
1 oz. vanilla bean syrup
2 tbsp. caramel topping


Begin by brewing your 2 shots or 2 oz. of espresso using either an espresso machine or a strong brewing method, such as a moka pot. Take a 10 oz. cup and lace the sides of it with 1 tbsp. of caramel topping. Then place the syrup at the bottom of the cup and top with the espresso. Heat your milk by steaming it using your espresso machine, or by slowly heating it up on the stove over medium heat, and then whipping it using an electric hand frother until the desired amount of froth is created. Fill cup with heated milk and top with remaining caramel.


by GOTMILK?/TOMA LECHE in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

My Hatred of Casey---renewed on Top Chef Finale

I really disliked Season's Three chef, Casey Thompson. I found her extremely annoying. So, while I was beyond happy to see Richard and Marcel (two finalists who were worthy of the title of Top Chef and fell short), I was less than pleased to see Casey. But, as much as I cringed at the return of Casey, I was so mad at Karla. She managed to do the VERY thing that landed her in the bottom during the competition...being amiable.


Sooooooooo, Hosea is Top Chef. Congratulations Hosea...I guess.

Stefan was robbed.

Recipe: Spinach and Artichoke Dip

I hate to toot my own horn (who am I kidding; TOOT TOOT!), but I make a pretty good Spinach and Artichoke dip. I am not one to hold on to my favorite recipes, I share them freely. I once took a few friends step by step through the process (after which they decided it was just easier for me to do it). So, here it is!

Ingredients:

1 10oz bag of frozen spinach (thawed and drained)
1 4oz jar of Italian marinated artichokes, drained and chopped
1 cup of Alfredo sauce (I use the jar kind)
4 oz garlic herb cheese spread
1 clove of garlic, minced
1/2 shallot, chopped
1 tbs of olive oil
2/3 cup of Parmesan Cheese
salt and pepper to taste

Directions:

1. Preheat oven at 350.
2. Saute garlic and shallots in olive oil. Add artichokes, and saute for 4-5 minutes. Remove from heat and set aside.
3. In a large mixing bowl, mix together spinach, alfredo sauce, garlic herb cheese spread, the artichoke mixture, and 1/3 of cheese.
4. Transfer to a dish (I use a large tart/quiche dish)and top with remaining cheese
5. Bake in oven until bubbly and slightly brown around edges (about 15-20 minutes).

Serve with baguettes or tortilla chips

ENJOY!!

Favorite Thing:Tender Green's Grilled Flatiron Steak Salad

I can go on about how salads aren't that special. I mean, you have to try really hard to make a bad salad. However, I've learned that even if my previous statement is true, that doesn't mean that a salad can't rock your world. Because, it can. Oh, and that salad is in Culver City.

The flatiron steak salad consists of tender red and green butter lettuce topped with breakfast radishes and red and golden beets. The salad is tossed in a light and flavorful horseradish vinaigrette. This lovely salad is then topped with a nice piece of medium rare flat iron steak, and finished with a sprinkling of chives. Omigoodness!I could eat it everyday.

Tender Greens prides itself on providing the freshest product available. Their food is not complicated, however, it is simply delicious.

9523 Culver Blvd., Culver City, Ca 90232

Top Chef Five: Ho Hum

*sigh* Once upon a time, writing about Top Chef was a big deal on this here blog. I will admit, my excitement tapered a bit during Season Four. But, I still blogged occasionally. However, there is only one real episode left in Season Five and not a word. Why? It's not because I'm not watching. I've watched every single episode of the show this season...more than once. However, I have no real excitement for any of the cheftestants. Carla is entertaining. I'm glad to see the tortoise nearing the finish line. I could listen to Fabio forever. Oh, and Stefan amuses me. His crush on Jamie was a little funny. Still, I'm not compelled to write at length about anything that's happened. Most of the chefs were forgettable and that's unfortunate. Oh, and where the heck was Anthony Bourdain?!? So, yeah...whatever.

Favorite Thing: Soon Tofu Soup

Soon from Beverly Tofu

I work with a very diverse group of people. While always a fan of Asian foods (Chinese, Japanese, Indian, and Filipino foods are my favs), I've been exposed to a variety of new dishes. Some I've enjoyed so much that I have incorporated them into my diet. One of those dishes is Soon Tofu Soup. I was introduced to it a couple of years ago, and on a cold day like today I crave it like my parent's gumbo. It is the ultimate comfort food. There's nothing better than enjoying a big steaming bowl of delicious spicy soup, filled to the brim with beef, shrimp, clams, and silken tofu. This delicious soup is topped off with the introduction of a raw egg. The boiling hot soup cooks the egg, adding a little something special to the flavor of the soup that you didn't know was missing. Mmm.

It's about 48 degrees here and I'm headed out to get a bowl at lunch time.


Where I get my soup:
BCD-There are various locations in the LA area. Visit their website for location information. http://www.bcdtofu.com/
Beverly Tofu-2717 W Olympic Blvd Ste 108, Los Angeles, CA 90006-2642, (213) 380-1113