I’ve already run out of egg pun’s. Okay you get the idea. She’s cute!
True happiness is receiving a stuffed bunny from your Noni on Easter.
It all started with Georgiana wanting to wash her hands in the kitchen sink. I got out a little step stool for her and that was it. She basically LOVES to stand on that thing. Well, since she was already up there I started to see if she wanted to help me cook which she did. That lead to her DEMANDING that we cook every morning (and wearing an apron!). So I decided that we can’t have baked goods lying around every day after our morning bake-off so we would have to start giving the stuff away. Since Easter is this weekend (tomorrow!) I thought a lovely pastel pink bunt cake would be a nice choice. And Georgiana did the finishing touches by drawing a little picture for her friends to serve as the gift tag. Happy Easter everyone! (The last two egg dying shots are just for fun. Doesn’t Georgiana look like she’s having the time of her life!? ;)
Easter Bunt-ey Cake
Ingredients: (based of Better Homes & Gardens “Easy day cake with coconut topping.“)
1 1/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1 cup milk
1/4 cup butter
1 1/2 tsp vanilla
dash of salt
1 recipe simple glaze (see below)
Grease two 6 inch bunt cake pans and set aside. Preheat oven to 350 degrees
In a mixing bowl combine flour, sugar and baking powder. Add milk, butter, egg and vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute. Pour batter into prepared pans.
Bake in oven for 25-30 minutes or until a toothpick comes out clean. Cool completely. Carefully turn over bunt cakes so that the mold comes out cleanly.
Pour glaze over cakes. If you like, sprinkle some zest on top for decoration. Enjoy!
Recipe Simple Glaze:
1 1/4 cup powdered sugar
3 tbs milk
Mix all ingredients together until combined. Add food coloring if desired.
(if you don’t have a cake base on hand you can always cut one out of a paper plate. ;)
Michael was asked to take a photo of a farmer for Eating Well Magazines cookbook, “Eating Well in Season.” They generously sent us a copy of the book and I got this recipe from there and have made it several times. The lemon and curry really brings out the flavors of the asparagus and this is a perfect spring time recipe. Enjoy!
2 tbs butter
2 tbs extra-virgin olive oil
1 medium onion chopped
1/2 teaspoon salt
1/2 teaspoon curry
zest and juice of one lemon
2 cups diced peeled potatoes
3 cups chicken broth
1 cup lite coconut milk
2 cups 1/2 inch pieces trimmed asparagus (about one bunch)
freshly ground pepper to taste
1/4 cup creme fraiche
1/4 cup finely chopped scallions or fresh chives
Melt butter and oil in a large saucepan over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring often, until golden. Stir in curry powder, lemon and potatoes and simmer, stirring occasionally, for 5 minutes. Stir broth, coconut milk and asparagus. Bring to a simmer over medium heat, partially cover and continue to cook until the potatoes are tender, about 15 minutes.
Puree the soup with an immersion blender or a regular blender in batches until smooth. Season with salt & pepper. Taste and correct seasoning.
Whisk creme fraiche, lemon juice and scallions in a small bowl and garnish with a swirl.
SUPER COOL. Korea Town in LA is doing a market night which means that there will be all sort of food trucks, entertainment and other frivolities going on April 18th & 19th. Below is their press release. Who wants to go with me!?
KTOWN NIGHT MARKET PRESENTED BY CITY OF LOS ANGELES
LOS ANGELES – The highly anticipated KTOWN Night Market will be holding its inaugural festival on Friday, April 18th (4 PM – 12 AM) and Saturday, April 19th (2 PM – 12 AM) at the Robert F. Kennedy Community Schools in Los Angeles’ Koreatown. In partnership with the City of Los Angeles District 10, the outdoor event will be free to the public and will feature over 100 food and merchandise booths, including 40 food vendors that represent the full breadth of multi-ethnic street cuisine from Los Angeles and Orange County.
Seoul Sausage Company (Season 3 Winners of Food Network’s The Great Food Truck Race) will be the special curators of the festival’s food truck line-up, ensuring the presence of the best mobile eateries in Southern California. Along with its tasty offerings, KTOWN Night Market will also feature various activities, carnival games, and live entertainment with local artists, such as Parker (also known as Dumbfoundead), already confirmed to perform. Yelp will be getting involved as well by hosting a special KTOWN Bar Crawl that continues the night and takes attendees through the top bars in the area. Angelinos are invited to join the festivities with their friends and families to experience what is slated to become the premiere community festival in Southern California.
The two-day event aims to emulate the traditional night markets that have become popular tourist attractions in nearly every major city in Asia, characterized by their late-night street food offerings and merchandise booths. With the support of the City of Los Angeles District 10, Councilman Herb J. Wesson Jr., and Assistant Chief Deputy Michael Bai, KTOWN Night Market is now bringing this exciting concept to the center of Los Angeles. As the most densely populated district with about 120,000 residents in 2.7 square miles, Koreatown is considered one of the most diverse and most lively communities of Los Angeles. The annual festival hopes to highlight and support this growing cultural hub, its establishments, and the youth culture in the Los Angeles communities through this annual event.
One of Michael and my first dates back in was at California Pizza Kitchen. I remember us sitting at the table going through the menu and trying to figure out a pizza we could split. (Splitting is big with 22 year olds…) Anyway, I remember Michael suggesting the Pear and Gorgonzola pizza and I was totally impressed on how refined his palate was. (Again, I was 22…) I guess I was use to guys that just wanted a pizza with a lot of cheese and meat. Anyway, we enjoyed our pizza over great conversation and lots giggling. We were also sitting on the same side of the booth at that time too. Alas, that was a few years ago now (wink) and while we rarely sit on the same side of the booth we still enjoy this pizza together.
Pizza Dough (homemade or Trader’s Joe’s pre made dough)
Pear & Gorgonzola Dressing (Trader Joe’s)
1 pear sliced thin
1/2 cup Gorgonzola
1 onion sliced
1/2 cup shredded mozzarella
Mixed Greens Salad tossed in desired dressing
Heat two tablespoons olive oil in a sauté pan over medium high heat. Add onions and cook until translucent. Reduce what to medium heat and continue to cook stirring often until golden and fully caramelized. Set aside
Over a flour surface roll out pizza dough. Place pizza on a pizza stone and spread pear and gorgonzola dressing on the dough. Sprinkle mozzarella on top and then layer the pears on top. Sprinkle the gorgonzola on top. Bake at 375 degree’s for 15 minutes or until cheese is melted and browning on the edges. Remove from oven and top with mixed green salad if desired. Enjoy!
Solvang, CA is a beautiful and quaint Danish Village nestled in the hills above Santa Barbara. Its a spot we have often made a quick detour to when on our way up to the Bay Area. A little pink box filled with pastries, cookies and tasty morsels was never a bad idea for a road trop. Michael and I decided to go to Root 246 in Solvang after a photo shoot we had the same day at the amazing Villa Sunstone. We photographed a beautiful intimate wedding and we thought it would be fun to stay in town for dinner before heading home. As we drove down Alisal Rd in downtown Solvang, the little Danish shop windows were glowing and the picturesque village exuded a cozy warmth. As we entered the restaurant, we were pleasantly surprised to see the interior starkly contrast with the exterior as it was decorated with a clean modern design. Who says a New York vibe can’t exist in a rural Danish like country setting? We ordered Bacon Wrapped Dates to start. They were like little nuggets of suckling bacon, sweet and dripping with a delightful sticky syrup. For our entree’s I ordered a twist on a Fried Chicken dinner and Michael ordered the steak. Both were yummy! For dessert I loved the twist on a hot fudge sundae. Gourmet ice cream with marshmallow cream on top that was brûlée’d. Terrific! We had a lovely time and would definitely come back again. Thank you Root 246! Or should I say “tak?”
In December of 2010 Michael and I were lucky enough to visit Florence, Italy. We had a recommendation to get The Slow Food Guide for Florence to find those little hidden treasures that a normal tourist might miss. We actually almost did miss finding this restaurant because it was so well hidden that we walked past it three times. The waiter barely spoke English and of course we didn’t speak Italian. (Although I did have some luck speaking Spanish to a taxi driver. I hadn’t thought of it until our way home). Anyway, we ordered pork that had been slow roasted with garlic and rosemary and drenched in white wine. I have been attempting to recreate this dish ever since. This is the closest I’ve come and I added in the blueberries. Michael said this meal could be added to the regular rotation. That means its really good. ;)
2-3 lbs pork shoulder
1 cup dried blueberries
10 cloves of garlic cut in half
3 tbs chopped fresh rosemary
salt & pepper
2 cups white wine
Pat the pork dry with a paper towel. With a pairing knife, make small deep cuts in the meat to make pockets to insert the garlic, rosemary and blueberries. Alternate inserting blueberries, rosemary and garlic into the cuts (on item per pocket). Sprinkle liberally with salt and pepper on both sides
In a large saute pan, heat two tablespoons of canola oil. Sear the meat on all sides until nicely browned. Place pork in the crockpot and pour wine on top. Sprinkle in any remaining garlic, rosemary or blueberries. Set crockpot on low and cook for 5-6 hours until meat is tender and easily flakes when shredded with two forks. Enjoy!
Sorry for my unintended hiatus since the New Year. I have been thoroughly swamped mentally and physically and I it hasn’t been until now that I’ve had the time or have been inspired to write.
Michael and I were able to go see David O. Russell the other night at the Arlington Theatre in Santa Barbara. We fortunately live downtown so we are only 4 blocks away from the theatre and were able to walk there from our house. There is something super magical about that moment when you are childless for the evening and hand in hand with your love. Of course the moment would have been even better if we didn’t have that lingering guilt about leaving Gigi crying at the door when we left….
I digress. David O. Russel is famous for his most recent (and most amazing) films such as, “The Fighter” Silver Linings Playbook” and “American Hustle.” What I didn’t know until Michael read his bio out loud before the show is that he also happens to be the director for “I Heart Huckabee’s” which has special significance to me. The film didn’t do that great in the box office and it was a sort of an off beat film that didn’t quite have the level of quirkiness to make it a “cult classic.” But when I was 22 and working at Cheesecake Factory I waited on two gentlemen who happened to be working on the film and invited me to the set. I was an “aspiring” actress (aka waitress) at the time and the offer to visit a REAL set was of course thrilling. I do believe that these guys had some kind of romantic interest in me (otherwise why the heck would they have extended this invitation?) but I was with Michael at time which I explained to them and which didn’t seem to phase them. I was extremely naive in my earlier years… So off I went to the set and David O. Russell was the first person I met. His hair was sort of shaggy and I seem to remember it being past his ears. He was holding/eating a sandwich and wearing a seer sucker suit. I was introduced to him and he ran up to me and hugged me say, “Hi, Anna from Cheesecake Factory!” I was very embarrassed to be addressed in this way because in my mind I would have preferred to have been a mysterious girl that was important enough to invite to the set of a major motion picture. NOT some girl from Cheesecake Factory that was picked up by the stunt guy. I also was pretty frozen after the hug and awkwardly shuffled my feet waiting to see what I suppose to do next…After that I was escorted to a trailer in which Jason Swartzman was residing during breaks and watched with him and some other members of the entourage clips from “The Graduate” with Dustin Hoffman. (This is starting to sound like a dream I once had but seriously its true…) I remember asking Jason Swartzman (who I hadn’t hear of at the time and would later become a huge fan of) whether he has seen “The Graduate” before and he said, “No.” He probably was being feciscious…I then mentioned quite philosophically how the last scene was the best scene in the movie. Another attempt at trying to appear more sophisticated than I was… When the shooting of the movie commenced I was introduced to none other that the great Dustin Hoffman. Actually, he introduced himself to ME by saying., “Hi, I’m Dustin” and shaking my hand. It was quite enthralling. Mr. Hoffman’s son was in the film and had a bit part as the valet. I remember they were filming his scene at the time and everyone was enamored by the effortlessness of his acting. In the scene, Jude Law was trying to valet his bike, and the line Dustin Hoffman’s son said was, “Its not a car its a bike.” After the line was delivered everyone laughed uproariously at his understated delivery.
Finally, I was introduced to Jude Law and in my final attempt to seem cool, collected and important I commented to him that he had a beautiful son (who was on set as well). He looked at me for a long pause and then turned away without making a comment. Great. While there were many more moments that could have been told I’ll stop there as this is really about my recent experience in 10 years later hearing David O. Russell speak about his career, films and personal life.
David O. Russell of today is much like the David O. Russell 10 years ago. He was extremely personable, likable and down to earth. One of the first stories he related was on how he started. He use to bartend for fancy parties often at Jackie O’s house when he was first working at being a director. Evidently he served Martin Scorscese one night after his movie “Good Fellas” had come out and told him that he’d like to be doing what he is doing someday. Marty Scorscece said, “I’ll have a vodka tonic.” Evidently he didn’t begin his career until after he was 30 and had spent his 20′s getting a degree and teaching ESL. One of his first opportunities in filmmaking was a grant he received to do a movie about a chinese restaurant owner that planted hidden microphones at his patrons table to listen in on their conversations and give them personal and inappropriate fortune cookies. Evidently that idea never panned into anything but he made a completely different film had to give the grant money back (since he never completed the original project). Fortunately his film was eventually bought and so he was able to pay the money back. Years later during the filming of “I Heart Huckabee’s” his son began to have serious problems and was diagnosed with bipolar disorder. The ultimate failure of Huckabee’s along with the divorce from his wife and son’s problems all helped him gain personal experience that lead him to his later films success. “The Fighter” about a failed boxer and his brother trying to make a comeback struck a chord with him because of his failure in “Huckabee’s.” He said that if he hadn’t failed to a degree in directing he would never have had the personal connection to “The Fighter.” ” Silverling Playbook” was based off his experience with his sons bipolar disorder and those hard and daunting moments he went through. I greatly appreciated his being transparent about his successes and failures and all the experiences along the way that have shaped him into the person he is today. I personally feel like my life is mostly a collage of embarrassed failures. I don’t say this to garner any sympathy or fish for complements but to be real about my own humanness. And I felt a connection with the recounts of his life because he’s had very real triumphs and failures just like the rest of us. I loved how when asked by the interviewer if he likes doing one type of film more than another his reply was, “I feel grateful to make a film period. So I love making any film.” Or his response to whether or not he enjoyed film festivals he said, “If you don’t love to award shows and festivals then you’re in the wrong business.” I was a fan of David O. Russell without knowing it purely from loving his recent films. Now I’m a fan him from a personal standpoint. His genuine nature, example of perseverance and down to earth qualities made the evening not only lovely but also insightful.
This recipe is California Comfort Food to the “T”. Its succulent, delicious and has that fresh element that makes your body want to do backflips and take a jog on the beach. It also has that Latino flare which is oh so authentico de los Mexicanos esta en California. I love it! The other great thing is that its actually really easy which is always helpful. Since its pretty much an endless summer here grilling on the barbecue isn’t relegated for just June through September. I love grilling so much that I’ll fire up my Charbroil just to cook one turkey patty for myself for lunch in January. But if barbecuing is out of the question for you at the moment feel free to remember (or pinterest!) this for future use. Enjoy!
Marinated Skirt Steak with Grilled Green Onions, Avocado & Cilantro
1-2 lbs Skirt Steak
6 Green Onions
1 Avocado sliced
Fresh Cilantro to garnish
Marinade (recipe to follow)
In a large plastic freezer bag combine skirt steak and marinade. Marinate for at least an hour or overnight.
Heat your outdoor grill to medium high heat and place steak on the grill and cook until medium to medium rare. Green onions to grill and cook until there are some nice grill marks. Once steak is done set aside and let rest. Slice steak against the grain and put it on a platter. Top with avocado, green onions and cilantro. Serve with grilled corn tortillas and salsa if desired. Enjoy!
two cloves garlic (large)
½ cup Canola oil
¼ soy sauce
½ tsp garlic salt such as lawrys
juice from one lemon
1/8 tsp cracked pepper
In a food processor fitted with a metal blade mince the garlic. Add in the rest of the ingredients and pulse. Set aside.