Food Flirt 90210

Food Flirt 90210 has Moved to FoodFlirt.com

2010-10-15T13:12:00.000-07:00

Hello! I've moved to wordpress after a great run with blogger. Please visit FoodFlirt.com

Thanks for stopping by! See you at the new FoodFlirt.com!

2 Delicious LA Secrets for Foodies Only

2010-07-28T00:35:00.000-07:00

Private Supper in Bankok, not LA, bit still fab.

It's late and I should be crawling into my luxurious, Tempur-Pedic+feather bed lair that is absolutely popping with pillows, but I'm not. I can't. I've just been told two delicious secrets that my fellow foodies from LA must be made aware of. So, without further ado, let me introduce you to:

THIS #1

and

THIS #2

Both will pique your curiosity to be sure. One will polish your palate to a fine sheen, one will test your tweet, tweet, twitter skills and possibly place you in one of the more posh spots to see and be seen on the scene in la la land. You must have luck and fast fingers for the later and a bit of scrilla and an open mind and empty stomach for the former. Either way, you very well could experience one of the best foodieasms of your life within the next few weeks ... so click and enjoy.

~XOXO~

LINDSAY JONES

Sushi Kiyono ~Beverly Hills~ 8.0

2010-06-09T00:20:00.000-07:00

Last Wednesday night I got off work and wanted to treat myself to a really delicious sushi dinner without breaking the bank completely. Social Media just doesn't pay what it used to ... oh wait, it's the only semi-inflated job around right now :) Anyway, I've been coming to this little sushi spot on South Bev. for about 3 years now and I just adore it. (BTW, South Bev. is currently a mini-mecca of newly opened eateries from South Beverly Grill by the Hillstone group to a new Mediterranean place which name escapes me .. anyone?)

LINDSAY LOVES Kiyono Because:

1. Fresh, luxurious raw fish at a fair price in Beverly Hills ... unheard of.
2. Fabulous chefs at the bar that will semi-omakase you any time, meaning you can sit and ask them what's the freshest fishy of the day and they'll whip up a variety of things to tantalize your snobby taste buds, but there is no crazy bill that appears post impromptu fish fest.
3. They have La Crema Chard for under $10 a glass.
4. Their hot sake is soooooo reasonable.
5. The owner and his wife ( I think it's his wife) are the cutest couple ever and truly hospitable.
6. It's sceney enough to be fun but laid back enough to roll in alone in a Juicy suit and feel ok about it.
7. Spicy Tuna on Crispy Rice Cakes ... better than Koi I do believe.(Passed on these this time around because even foodflirt's gain weight sometimes.)

Here's what my mouth loved last Wednesday:

Properly Prepared Wasabi and Soy Sauce = 85% Wasabi 15% Soy ... apply to fish lightly using piece of ginger as a paint brush. You want to make a paste not a sauce.

Needle Fish sashimi , delicate, tender, light and sweet, no soy sauce needed.

Baked Crab Hand roll in Soy Paper with warm, perfectly sticky rice ... very good ... Koi's has more real crab, but is also twice the price.

The highlight of the night was my petite Persian cucumber tree made by the fabulous chef. Sprinkled with a tiny bit of sesame oil and rice vinegar it was divine. This, I did not order and relished every un-asked for bite.

Last, one single piece of seared albacore. The fish at Kiyono is so fresh it's easy to forget you are eating raw swimmers and that's just the way good sushi/sashimi should be. Thanks Kiyono and see you soon!

~XOXO~

LINDSAY JONES

Vanilla Key Lime Cookies

2010-05-07T01:52:00.001-07:00

In 2003 I moved to Hollywood to become, let's be honest, a star. While waitressing, going to auditions, and pursuing a cliche (but worthwhile if it comes true) dream that thousands of others share (about 10,000 new dreamers arrive in LA each DAY!) ... I was financially challenge aka broke. So, for Christmas, I baked cookies for all my new Jewish friends I'd made in Los Angeles, most of whom worked in the music Industry. Long story short, they loved my cookies and told me I should sell them so I did. First by word of mouth, then online, and finally to 10 different wholesale accounts around LA, including Whole Foods. I called my little homegrown company Cookies Couture and prided myself on using the best, most unique ingredients the cookie world had ever seen. The good news ... people loved them! The bad news ... I was only 22 and began without a business plan or a lot of funding. For a few years I waitressed and ran the company, and was just breaking even. After consulting my heart, my head and my, let's be honest, parents, I decided I had to shutter the cookie biz for the time being, get a "real" job and learn more about the business side of the high end bakery world.

It's 2010 and I have yet to resurrect Cookies Couture, but I do bake often and this recipe was my best seller! Even if you don't like key lime, you very well may love these cookies. There are also super simple to make.

For Cookies

1 cup salted butter, softened
1 cup granulated sugar
1 egg yolk

2 Tablespoons keylime zest
1 teaspoon pure vanilla extract
2 Tablespoons key lime juice (I like Nellie & Joe's)
1/2 teaspoon salt

2 cups + 2 Tablespoons all-purpose flour

For Icing

2 1/4 cups powdered sugar
1/4 cup key lime juice (add more or less as needed to thin icing to a drizzle consistency)

1/2 teaspoon pure vanilla extract

1/8 teaspoon salt

2 drops green food coloring (optional)

Using an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes, scraping the bowl down as needed. Add egg yolk, zest, vanilla extract, key lime juice, and salt and mix on medium speed until combined, about 1 minute. Add flour and mix until just combined, scraping down sides as necessary.

Transfer the dough to large piece of wax paper. Form into ball, wrap and refrigerate for 30 minutes or freeze for 10 minutes.

Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper, Silpat, or tin foil and set aside.

Use a 1oz. ice cream scoop or small spoon to scoop dough into balls and place on baking sheet 1 1/2 inches apart. Bake for 8 to 10 minutes, rotating sheets half way through if your oven does not bake evenly. Remove cookies before they begin to brown. Remove from oven and let cool fully before icing.

For the key lime icing: In bowl of electric mixer, combine the powdered sugar, key lime juice, vanilla, and salt. Using whisk attachment, whisk until smooth. Scrape down sides as needed and add more water or sugar as needed to create drizzle factor. Add food coloring and whisk until coloring is even. Fill piping bag or zip lock bag with icing and snip off tip to make a tiny hole for drizzling icing back and forth over cookies.

Once cookies are iced, let dry at least one hour before packaging.

Cornish Game Hens with Citrus Berry BBQ Glaze ~ IF I CAN DREAM ~

2010-05-02T22:07:00.000-07:00

This sweet and savory game hen recipe was one of my favorite from cooking for the cast at the If I Can Dream House. It's fairly simple but looks impressive on the plate and is perfect for a small dinner party. I like to give each person their own hen, as I think it makes a more dramatic statement, but you can cut these in half. I served them with wild rice, pecan and cherry stuffing ... a healthier version of "Grandma's Stuffing" that is every but as comforting and satisfying. Make this dinner when you feel like preparing a min-version of Thanksgiving that will please most any palate.

FOR GAME HEN
6 Cornish game hens, defrosted (It's hard to find these fresh, so if you have limited time to cook, buy these a day ahead to defrost by leaving them in your refrigerator. For some helpful info about defrosting meat click here.)
1/2 cup olive oil
1 Tbsp salt (I use kosher or course sea salt)
1 Tbsp black pepper (I use fresh cracked)
1 Tsp Turmeric (For color and it's healthy)
1 Bottle of your favorite BBQ sauce
3/4 cup orange marmalade
1/2 cup raspberry preserves
Juice from one lime
1 tsp pure vanilla extract (Optional but amazing)
1 tsp cayenne pepper, ground (Optional for those who like it spicy)

Directions

Preheat oven to 450 degrees F (230 degrees C).
Note: I don't wash my poultry or meat before cooking it as many do. Jacque Pepin believed, if the heat that cooks the meat isn't strong enough the kill any bad bacteria, you don't want to eat it anyway, and I agree with him! Washing your poultry or meat in the sink can spread bacteria through cross contamination so, it's best, in my opinion, to leave it untouched until it's ready to be cooked, then throw away packaging immediately.) See more from experts here.
Prepare large roasting pan (with rack if you have one) by spraying it with oil, set aside.
In small bowl whisk together olive oil, salt, pepper, and Turmeric.
Use basting brush to smother hens with olive oil mixture.
Tuck wings under bird and place on roasting rack, breast up. (You can tie the legs together with kitchen string if you wish, which helps keep the shape of the bird. View how to truss Poultry here.)
Roast hens for 25 minutes.
While hens are roasting, in medium bowl,whisk together BBQ sauce, marmalade, preserves, lime juice, vanilla, and cayenne.
Reduce oven temperature to 350 degrees F (175 degrees C) and baste hens with BBQ mixture.
Continue roasting for 30 minutes or until hens are browned and juices run clear when breast is pierced with knife. Baste with BBQ mixture every 10 minutes.
Remove from oven and let sit 10 minutes before serving. No carving needed!

Wild Rice Stuffing with pecans and cherries recipe coming soon!

~XOXO~
Lindsay Jones

Coconut Macadamia Rice with Edamame ~IF I CAN DREAM~

2010-03-27T11:10:00.000-07:00

While cooking at the If I Can Dream House, I seemed to be on a coconut kick. The cast, especially Gig and Amanda, loved this rice and it's delicious alone or with fish, chicken, shrimp or tofu prepared with Asian flavors. You can also make this with brown rice if you prefer. Enjoy!

Serves 5-7

2 cups white rice (I like to use jasmine rice)
2 1/2 cups water
1 1/2 cups light coconut milk
3 teaspoons sea salt or kosher salt (any salt will do)
1 1/2 cup macadamia nuts, roasted and chopped finely
1/4 cup olive oil or grapseed oil and salt to taste
2 cups edamame(soy beans), shelled and frozen
1-2 teaspoons coconut extract (to taste)
1/4 cup butter, salted
2 cups shredded, sweetened coconut

1.Preheat oven to 400 degrees F. Line cookie sheet with parchment paper. Set aside.

2. In a medium sized pot or rice cooker add rice, water, coconut milk and salt. If using pot, bring to a boil over medium-high heat, cover and reduce heat to medium. Simmer until all liquid has been absorbed; 25-30 minutes. With rice cooker, just turn on as directed.

2. While rice is cooking, place chopped macadamia nuts in preheated oven on lined cookie sheet and roast for 5-8 minutes, or until light golden brown. Use a spatula to turn them every few minutes for even roasting. Watch them closely so they don't burn. Remove from oven and let cool.

3. In large saute pan, add oil and heat on high for 1-2 minutes. Add edamame and sprinkle with salt. Cook over medium-high heat for 8-10 minutes or until beans begin to brown in parts, appear "grilled" and are al dente in texture. Add macadamia nuts during the last 2-3 minutes of cooking and stir to combine.

4. When rice is done put in large bowl. Add coconut extract and butter then fold in softly using large spoon until butter is melted. Add edamame mixture and coconut flakes and fold into rice. Serve while hot.

Tinsel Town Pizza Pie ~ IF I CAN DREAM ~ WEEK 3

2010-03-22T00:12:00.000-07:00

This past Thursday I got a text around noon informing me I'd be cooking for David Cook + band that night! Um, no pressure right? Just add 6 extra people to the mix who happen to be celebrities. I momentarily thought about abandoning my "Tinsel Town Pizza" night idea in lieu of something a bit more impressive and gourmet but then I thought ... pizza is actually perfect! I can make all different kinds, to fit every palates ... couture pizza, custom crafted for each person.

DOUGH
You are more than welcome to make your own dough. I didn't have time to and happen to love Trader Joe's ball o' dough that comes in whole wheat, plain and herb. Use any dough you like and follow the directions on package. For pizzas with many toppings, brush the dough with olive oil and par bake for 5-6 minutes at 400 degrees.

I did make my own pizza sauce which is quick and simple, and oh so mouth-wateringly worth the bit of extra effort.

FOR TOMATO SAUCE
Makes enough for 8-10 twelve inch pizzas + left over sauce for pasta, next day. You can divide by half to make a smaller batch. Left over sauce can be frozen.

4 garlic cloves, minced
1/4 cup shallot, minced
5 tablespoons olive or grapeseed oil
2 (28ounce) cans marinara sauce(I like TJ'S Brand, you cn also use crushed tomatoes)
1 10.75 oz can tomato puree√
2 6oz cans tomato paste
3 tablespoons agave or brown sugar
2 teaspoons turmeric (optional but very healthy)
1 tablespoons fresh thyme, chopped finely (use dried if necessary)
2 tablespoons fresh oregano, chopped finely (use dried if necessary)
2 teaspoons onion powder
1/2 cup fresh basil, chopped finely
1 teaspoon salt
1-3 teaspoon crushed red pepper flakes (depending on how spicy you are :)

1. In a large saucepan or pot over medium high heat, saute garlic and shallots in oil until tender, about five minutes.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Sauce may be refrigerated for up to 1 week or frozen for about 1 month.

FOR EASY ALFREDO PESTO SAUCE
1 cup fresh basil leaves
1/2 cup olive oil
1/3 cup fresh grated Parmesan cheese
1/4 cup pine nuts
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon white pepper (or black)
1/8 teaspoon nutmeg
16 oz. of your favorite Alfredo Sauce ss

1. Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, pepper and nutmeg in a blender until smooth.
2. In medium bowl whisk together Pesto and Alfredo sauce. Use immediately or refrigerate until use.

TINSEL TOWN PIZZAS

Lindsay's Favorite
Pepperoni, Mushrooms, Black Olives, Red Onions with Tomato Sauce and shredded Pepper Jack Cheese

Bella Italiano
Whole Wheat Dough with Baby Mozzarella Balls (Bocconcini), Halved Cherry Tomatoes, and Prosciutto with Tomato Sauce. Top with 2 cups arugula once pizza is cooked.

Pizza Bianco
Chicken Sausage, Sliced Almonds, Mushrooms and Shredded Mozzarella with Alfredo Pesto Sauce

Justin Gaston's 1/2 & 1/2
Whole Wheat Dough, half Pest Alfredo Sauce topped with shredded Mozzarella, Chicken Sausage and Mushrooms; Half Tomato Sauce + BBQ Sauce topped with shredded Pepper Jack, Red Onion, Sliced Tomato and Chicken Sausage.

Kara's Creation
Whole Wheat Dough topped with Tomato Sauce, shredded Mozzarella, Pepperoni, Sliced Tomato, Mushrooms, and Prosciutto. Top with 2 handfuls of Arugula once pizza is cooked.

Gig's Viva Veggie
Shredded Pepper Jack, Feta, Marinated Artichokes, Kalamata Olives, Thinly Sliced Bell peppers, Red Onion, halved Cherry Tomatoes, and Egg Plant (cubed) with Tomato Sauce

Lovely Lox
Alfredo Pesto Sauce, Lox, Red Onion, and Capers

Cornish Games Hens with Citrus Berry BBQ Glaze & Wild Rice Stuffing ~ IF I CAN DREAM ~ WEEK 3

2010-03-19T19:06:00.000-07:00

I heart Cornish Game Hens and if you are wondering why I'm not making them at the If I Can Dream House ... it's because they take about an hour and a half to two hours to roast so I am pre-roasting them at home. That means you get a sneak peek at what the cast and special guest Lacey Brown from American Idol will be enjoying tonight!

~XOXO~

LINDSAY JONES

Cornish Games Hens with Citrus Berry BBQ Glaze

Pepperoni, Mushroom and Black Olive Pizza ... My Favorite

(From Thursday If I Can Dream Dinner with David Cook)

Prosciutto, Mozzarella, Tomato, Arugula Whole Pizza with

Honey Whole Wheat Crust

(From Thursday If I Can Dream Dinner with David Cook)

Triple Chocolate Therapy Cookies

Money Mint Chocolate Cookies

Saint Patty's Day Meatloaf Cupcakes ~ IF I CAN DREAM ~ WEEK3

2010-03-18T00:20:00.000-07:00

Meatloaf Cupcakes? What?! That's not a typo my lovelies ... they are called savory cupcakes, a.k.a. meals on the go :). Chicago loves them and that town knows food. See The Meatloaf Bakery ... oh yeah!

For St. Patty's Day, I strayed from the norm (shocker) and decided to make a hybrid: Shepherds Pie/Cupcake made from turkey meatloaf. It's a healthier version of you Mama's meatloaf so hope you enjoy! Here's the recipe which is easy but always impressive.

FOR MEATLOAF:
3 tablespoons salted butter
2 cups yellow onion, chopped
6 cloves garlic, minced
2 lbs. lean ground turkey
1/2 cup panko bread crumbs
1 cup Italian bread crumbs (or fresh or plain)
2 large eggs
1/4 c artichoke chutney (or any chutney you like)
1/3 cup ketchup + more for basting (about 1/2 cup)
1/4 tablespoons cup raspberry Chipotle sauce + more for basting (about 1/4 cup)
4 tblsp Worcestershire sauce
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Line 2 muffin tins with papers. Spray with oil. Set aside.
Pre-heat oven to 350 degrees.
Melt butter in a medium skillet over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Transfer mixture to a large bowl; cool 5-10 minutes. Add turkey, bread crumbs, egg, artichoke chutney, 1/3 cup ketchup, raspberry Chipotle sauce, Worcestershire, turmeric, cayenne, salt and pepper to onion mixture; mix well using clean hands or a large spoon.
Use a large ice cream scoop (4oz) or a large spoon to drop approximately 1/3 cup of meatloaf mixture into each cupcake paper smoothing out tops. Fill meat to top of cup.
In small bowl, whisk together ketchup and raspberry Chipotle sauce. Using a basting brush, brush each cupcake with ketchup/raspberry glaze. Cover and refrigerate. Start potatoes (see below).
Once potatoes are boiling, bake meatloaf cupcakes for 35 to 40 minutes or until no longer pink in center and internal temperature of loaf reaches 160 degrees F. Let stand at room temperature 5 minutes before "frosting" with mashed potatoes.

FOR MASHED POTATOES:
2 lb russet potatoes, peeled
1 cup warm buttermilk
1/4 cup whole milk
1 stick salted butter, melted
1/2 cup sour cream
1 1/2 teaspoon salt
1 teaspoon garlic powder
1/2 tsp green food coloring if it's St. Patty's Day :)

1. Wash and peel potatoes.
2. Place potatoes in large pot. Fill with cold water until it rises one inch above the potatoes. Add 2 tsp salt.
3. Cover and bring to a boil over high heat. Reduce to a simmer and cook for 30 - 35 minutes or until potatoes are very tender and you can easily insert a fork or knife into the center. Do not over cook and let skin wilt or they will become starchy.
4. Drain potatoes and put back into pot.
5. In small saucepan, heat buttermilk and milk until just warm. Add melted butter to mixture. Pour over potatoes. Add sour cream, salt, garlic powder and food coloring (optional).
6. Using a potato masher, mash potatoes until creamy and of a desires consistency. Do not over whip or they will become glue like and starchy.
7. Remove meatloaf from oven. Use icing spatula or butter knife to mound potatoes on meatloaf cupcakes.
8. Love yourself for being so creative and enjoy.

Garlic Ginger Shrimp Stir Fry ~ IF I CAN DREAM ~ WEEK 3

2010-03-16T16:17:00.000-07:00

by Food Flirt 90210

This is a simple stir fry to make with a little bit of exotic mixed in ... just the way life should be :) Enjoy!

Garlic Ginger Shrimp Stir Fry

Serves 5-7

MARINATE SHRIMP
1.5 - 2 lbs large shrimp, tails removed and de-veined(defrost if frozen)
2 egg whites
2 tablespoons rice wine vinegar or sake
2 tablespoons flour or cornstarch
2 tablespoons soy sauce

FOR SAUCE

1.5 cups vegetable broth
2 tablespoons flour or cornstarch
4 tablespoons white rice vinegar or sake
1.5 teaspoons sesame oil

2 teaspoons salt or soy sauce
2 teaspoons sugar

FOR STIR FRY
1/3 cup + 4 tablespoons peanut or vegetable oi
4 cloves of garlic, minced
1 red or green jalapeno, diced very small (remove seeds)
3 tablespoons ginger, minced
1/2 cup scallions, sliced thin
pinch salt
pinch sugar
6 cups of your favorite stir fry veggies, sliced or chopped
Tonight I'm using:
1 cup carrots, shredded
1 cup edamame, shelled
2 cups shiitake mushrooms, chopped or sliced
1 cup snap pead
1 cup asparagus, chopped into inch long pieces

1. In small bowl whisk together egg whites, vinegar, flour or cornstarch and soy sauce. Add shrimp to bowl. Cover and marinade for 30 minutes to 1 hour, refrigerated.

2. In bowl mix all ingredients for sauce. Set near wok or frying pan.

3. Heat 1/3 cup oil over medium-high heat. Add shrimp and cook about 2 minutes. Transfer to plate, pour out oil and wipe down wok.

4. Heat wok over high, 1 to 2 minutes. Add 4 tablespoons oil, garlic, jalapeno, ginger, scallions, salt and sugar. Stir fry for about 1 minute. Reduce heat to medium-high and add veggies beginning with the ones that take longer to cook. Stir-fry until crisp and tender but not mushy! About 5-8 minutes depending on what veggies you use.

5. Add the shrimp and sauce and stir until sauce is thick and veggies and protein are cooked through, about 3 minutes. Garnish with cilantro or crushed peanuts. Serve over brown or white coconut rice.

I will try to post the pot sticker and rice recipes tonight! Thanks for being patient.

~XOXO~

LINDSAY JONES

Tuesday Night Menu at Casa If I Can Dream

2010-03-16T02:24:00.000-07:00

TUESDAY NIGHT MENU

by FoodFlirt 90210

Very Veggie Pot Stickers

Garlic Ginger Shrimp Stir Fry with Asparagus, Snap Peas, Edamame (soy beans), and Carrots

Coconut Brown Rice

Sugar Seared Mango with Toasted Coconut

Recipes will be posted this afternoon with any luck :)

Cooking begins at 5pm. See you in the kitchen!

~xoxo~

LINDSAY JONES

Gourmet Grilled Cheese and Cali Tomato Soup ~ IF I CAN DREAM ~ WEEK3

2010-03-15T01:19:00.000-07:00

At the end of last week, Amanda and Kara asked for some more homestyle cooking, so this week, I'll be putting a California spin on some down home foods. Grilled Cheese with Tomato Soup is one of my favorite comfort meals and it makes for a fun dinner party. Below I list a variety of ingredients that your guests can choose from to create their own signature grilled cheese sandwich. Add anything you like to the options! Watch how to make these killer gourmet grillers this Monday night, 5pm at the If I Can Dream House! If you are in a time crunch, skip the homemade soup and add 1tsp sugar and 1/2 tsp cayenne pepper to your favorite store bought tomato soup.

MONDAY NIGHT MENU

Gourmet Grilled Cheese and Creamy Cali Tomato Soup

Servings 5-7

Ingredients :
FOR CREAMY CALI TOMATO SOUP
1/4 cup grapeseed oil (or olive oil)
2 garlic cloves, minced or pressed
1 medium onion, chopped
1/4 tsp cayenne pepper
1 bay leaf
2 (28-ounce) cans whole tomatoes in juice
1/2 tablespoon dark brown sugar
1/2 tablespoon molasses
1/4 tsp pure vanilla extract
3 large slices white sandwich bread, crusts removed, torn into 1-inch pieces
2 cups vegetable broth
1 tablespoons dark rum (optional)
Salt and pepper to taste
¼ cup chopped fresh basil (optional)

1. Heat 2 tablespoons oil in large soup pot over medium-high heat until shimmering.

2. Add garlic, onion, cayenne, and bay leaf. Cook, stirring frequently, about 4 minutes.

3. Stir in tomatoes with juices. Using a potato masher or whisk and mash tomatoes until no large pieces (2 in. max) remain.

4. Stir in sugar, molasses, vanilla, and bread and bring soup to a boil. Reduce heat to medium and cook, stirring occasionally, about 5 minutes or until bread breaks down completely. Remove bay leaf and toss out.

5. Transfer 1/3 of soup to a blender or food processor, add 1 tablespoon grapeseed oil and process until soup is smooth, silky and creamy, 2 to 3 minutes ( When using hot liquid, never fill past 2/3 of the way full and cover blender with dish towel in case hot liquid escapes!)Transfer to a large bowl and repeat with remaining soup and oil. Third batch, add no oil.

5. Rinse out soup pot and pour soup back in. Stir in vegetable broth and rum. Return soup to a boil and season to taste with salt and pepper.

6. Sprinkle each portion with pepper and basil. Serve gourmet grilled cheese sandwiches.

FOR SANDWICHES
2 medium Red onions, sliced
4 tablespoons grapeseed oil, divided (or olive oil)
1 package Chicken or Turkey Sausage, pre-cooked and sliced into 1/3" rounds
1 large loaf Foccacia Bread
1 loaf whole wheat bread
1 small jar olive tapenade (or any type of spread you like)
1/2 lb Pepper Jack Cheese,
1/2 lb Extra Sharp Cheddar Cheese,
1/2 lb Brie Cheese (use your 3 favorite cheeses that melt)
1-2 Granny Smith Apples, sliced thinly
1/4 c salted butter, melted
salt
pepper

1. Preheat oven to 375 degrees.

2. Heat frying pan over high heat for 1 minute. Add 2 tablespoons oil and reduce to medium-high heat. Add onions and saute for 5-7 minutes or until translucent. Place in small bowl and set aside.

3. Add 2 tablespoons oil and sausage to same pan and cook over medium-high heat for 6-8 minutes or until browned. Place in small bowl and set aside.

4. Line cookie sheets with tin foil and spray with oil.

5. Slice Foccacia bread into 4 inch wide slices, then slice those in two for sandwiches.

6. Layer sandwiches as you like with spread, cheese, onions, sausage, and apples.

7. Brush each sandwich lightly with butter, sprinkle with salt and pepper place on lined cookie sheet.

8. Bake in oven for 5-10 minutes or until cheese is melted. Slice in half on the diagonal and serve with a piping hot bowl of Creamy Cali Tomato Soup. It's like sneaking back to your child hood in a sophisticated way :) Dip away!

~xoxo~

LINDSAY JONES

NEW FOOD FLIRT VIDEO + COOKIE GIVEAWAY!

2010-03-13T19:55:00.000-08:00

As promised, here is a new Food Flirt 90210 Video where I re-create two of Hollywood's favorite dishes, from two of their favorite restaurants. Watch me put my Food Flirt twist on The Ivy's Grilled Chopped Vegetable Salad and Koi's Crispy Rice Topped with Spicy Tuna.

Lindsay Jones :: Food Flirt 90210 from Lindsay Jones on Vimeo.

FOOD FLIRT COOKIE GIVEAWAY: Retweet or share this link http://bit.ly/foodflirtvideo on twitter (@foodflirt90210) and be entered for the chance to win one dozen cookies from Food Flirt 90210! I'll announced the winner on Monday March 21 from the If I Can Dream Kitchen!

FUN FACT: I used to own a cookie company, "Cookies Couture" so I know what's up in the world of addicting cookies :)

Good luck!
~xoxo~

LINDSAY JONES

Giglianne's Pasta Puttanesca ~ IF I CAN DREAM ~ WEEK 2

2010-03-13T18:14:00.000-08:00

Well, I've been cooking for 5-7 people at the If I Can Dream House for 2 weeks now. Time to give a serious nod to our Grandmother's who often had 5+ kids (mine had 7) and cooked for them every single night, often on a tight budget. It's a lot of work! Kudos also to Mom's and Dad's everywhere who cook for their families each night. While I was slightly, I mean completely exhausted by last night, it's been well worth it!

In case you don't know, my BIG DREAM is to have my own cooking show that inspires people to explore new flavors and become creative and confident in the kitchen. Being a chef on If I Can Dream is obviously a killer opportunity for me and I am incredibly grateful. Earlier in the week, I asked the cast if they had any requests and Giglianne (Gig) wanted to make Pasta Puttanesca. This is a dish from Southern Italy that is simple and inexpensive to make but delicious with olives, garlic, capers, tomato sauce, and anchovies. I left those out to make it vegetarian for Gig. I also used whole wheat penne pasta to kick up the nutritional value and added some cumin and turmeric. And, since there are two strapping young men at the iicd house, I also made some scrumptious turkey meatballs to go on top. Alriiiiiiight already, enough babble and on to the recipe!

~XOXO~

LINDSAY JONES

Gig's Pasta Puttanesca

Ingredients
1 box dried, whole wheat spaghetti or fettuccine
2 tablespoons salt
1/3 cup extra-virgin olive oil + 3 tablespoons for pasta water
1 large head garlic, peeled and minced
1/2 teaspoon hot red-pepper flakes
1 (28-oz) can whole tomatoes in juice, drained and chopped
1 (28-oz) can or jar of your favorite Marinara sauce
2 tablespoons brine from olives
1/2 cup pitted Kalamata olives, chopped
1/3 cup capers, drained
1 teaspoon turmeric (optional)
1/2 teaspoon cumin (optional)
2 tablespoons balsamic vinegar
2 teaspoon white sugar or agave
1 cup fresh basil, finely chopped
1/2 cup Parmesan cheese, freshly grated

1. Fill large pot 3/4 full with cold water and bring to a boil over high heat. Add 2 Tbsp salt and 3 Tbsp oil to water. Add pasta and cook until al dente, about 20-25 minutes for whole wheat spaghetti. (Al dente refers to the texture of cooked pasta in Italian cooking. It literally means "to the tooth". When the pasta is cooked al dente, there should be a slight resistance in the center when the pasta is chewed. If you prefer softer pasta, cook a few minutes longer.)

2. While pasta boils, add 1/2 cup olive oil to heavy skillet over medium-high heat. Add garlic and red pepper flakes, stirring occasionally, for about 3 minutes.

3. Add chopped tomatoes and marinara sauce to garlic oil mixture along with olive brine, olives, capers, balsamic vinegar, turmeric, cumin, and sugar, stirring occasionally until pasta is done.

4. Drain pasta and return to pot. Add sauce to pasta and simmer on medium-low heat, twirling pasta with tongs, for about 2 minutes. Plate immediately and sprinkle with basil and Parmesan. Take a bite and RELISH THE MOMENT:)

NOTES:

Use finely diced anchovies in this dish if you wish! Add them when you add the tomatoes and marinara sauce.
You can use any type of pasta you want.
If you dislike any of these ingredients, just leave them out ... except the pasta and tomato sauce.
Serve with turkey meatballs if you want more protein.
Don't be scared to improvise if you are missing an ingredient! Get creative ... you know what flavors you like.

Food Flirt Fish Tacos ~ IF I CAN DREAM ~ WEEK 2

2010-03-12T01:10:00.000-08:00

Thanks to my twitter pals who joined me at the If I Can Dream House for Thursday Taco Night! While I was calling these Baja Style Tacos I've decided to re-name this version as the fish is not battered and fried (which your mouth loves but your butt doesn't. Hehe.) I brought 2 pinatas up to the house to make our taco night a little more festive but I had to leave before they cast began smacking card board objects for candy. Well, maybe they forgot about them and I can witness the glorious event tomorrow night. Ok, on to the taco recipe!

~xoxo~

LINDSAY JONES

Photo Courtesy of @combattx who cooked with us tonight from his house!

(My camera went dead this evening)

FOOD FLIRT FISH TACOS

Servings: 5
Preparation Time: 1 hour(+ marinade time)

FOR MARINADE
3 pounds tilapia, catfish, or snapper
1/2 Cup corn or canola oil
4 tablespoons red wine vinegar
4 teaspoons lemon juice
3 tablespoons agave, honey or sugar
4 cloves garlic, minced
2 teaspoons cumin
1/2 teaspoon all spice (optional)
1 teaspoon cayenne pepper
2 teaspoons hot sauce
2 tablespoons soy sauce
1/2 cup mexican beer (or any beer)

FOR DRESSING
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
2 teaspoons agave or honey
1/2 teaspoon salt (or to taste)
1/4 teaspoon cayenne pepper (or to taste)
1/2 teaspoon garlic powder

FOR CABBAGE MIX
1 head purple cabbage, washed and sliced thin
1/2 cup onion (any color), diced
1/4 cup cilantro leaves, chopped fine
1 tablespoon fresh garlic, minced
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
pepper to taste

FOR TORTILLAS:
12-15 white corn tortillas, as authentic as possible. Buy the cheap kind at the store that smell the most like corn :)
oil

OTHER ITEMS NEEDED
tin foil
large zip-lock bag
whisk

1.    FISH PREP: Use kitchen scissors to cut fish into 1 inch wide strips length wise, then cut strips into 1/2 inch pieces. Place in large zip-lock bag. Set aside and wash hands since they're slimy at this point :)

2.    FOR MARINADE: In medium size bowl, whisk together all ingredients for marinade beginning with oil and ending with beer. Pour into zip-lock, zip bag, then shake gentle to coat fish and place in refrigerator for 4-6 hours. The longer the better.

3.    Preheat oven to 200 degrees.

4.    FOR FISH: Remove from marinade and pour into colander to drain. Add 2 tablespoons oil (olive or canola or corn) to large frying pan and heat on high for 1-2 minutes. Add fish and cook for 2-3 minutes on high heat. Reduce to medium heat and continue to cook 8-12 minutes or until fish flakes apart with fork. Cooking time may vary depending on fish type and stove top.

5.    FOR DRESSING: In small bowl, whisk together all ingredients listed above for dressing. Set aside and refrigerate if not using immediately.

6.    FOR CABBAGE MIX: In large bowl, combine cabbage, onion, cilantro, garlic, lime juice, salt and pepper. Prior to serving, pour dressing over cabbage mixture and toss with tongs or the cleanest of hands.

7.    FOR TORTILLAS: Cut tin foil into rectangles, 9-12 inches in length depending on the size of your tortillas. Stack 2-3 tortillas in center of each piece of foil and brush with thin layer of oil to keep them from sticking together. Wrap foil around tortillas to form small packages then place in preheated oven for 10 minutes before serving.

8.    OPTIONAL GARNISHES: Lime wedges, minced red or green jalapeno.

Serving Ideas: Serve with, homemade lime garlic guacamole, baked whole wheat tortilla chips, Mexican style rice and black beans with green chilies.

Sweet Chili Pomegranate Tilapia ~ IF I CAN DREAM ~ WEEK 2

2010-03-10T23:07:00.000-08:00

It's Wednesday. Hump day. For those of you who may not know, I have another job besides being the private chef for the If I Can Dream Team. I work for POM Wonderful managing their online community and assisting them in recipe based content. Let it be known I truly do LOVE pomegranates. Anyway, after leaving the office today, I felt a little low low on energy so I wanted to cook something simple, and fast that would still live up to my FoodFlirt standards: amazing flavors, uniquely paired, fresh, healthy, and crave-able. How'd the cast like it? Ben told me everything so far has been good, but that each night seems to get better. "I think you're getting better and better." Aw, thanks Ben :)

~ xoxo~
LINDSAY JONES

Sweet Chili Pomegranate Tilapia

Servings: 5

FOR MARINADE:
1 cup 100% pomegranate juice
1 cup orange juice
1 cup white wine
1/4 cup pineapple vodka or juice (optional)
1/4 cup molasses
3 tablespoons soy sauce
6 pieces Tilapia (about 1.5 pounds) (can sub Catfish, Dover sole, or Snapper), fillets

FOR POMEGRANATE REDUCTION:
2 cups 100% pomegranate juice
3 tablespoons molasses or honey
1/4 cup shallots, diced

FOR TILAPIA:
sea salt
pepper (fresh ground if you have it)
3 tablespoons butter, salted AA, melted
1/2 cup sweet chili sauce

FOR MARINADE: In large bowl whisk together first six ingredients. Place Tilapia in bowl making sure all pieces are covered with marinade. Cover and place in refrigerator for 2-3 hours.

2. Preheat oven to 375 degrees. Line baking dish or cookie sheet with tinfoil and spray with oil.

3. FOR POMEGRANATE REDUCTION: To medium sized sauce pan add pomegranate juice, molasses, and shallots and bring to a boil over medium-high heat, stirring periodically. Continue to simmer for 30-40 minutes or until liquid reduces by half and becomes syrup-like. Be sure to stir sauce every few minutes and keep heat at medium-high to avoid burning.

4. FOR TILAPIA: Remove fish from marinade and place in one layer on lined baking dish. Discard liquid. Salt and pepper both sides of fillets to taste. Drizzle one side with melted butter. Use a basting brush to brush sweet chili sauce generously over both sides of fillets. You can also use clean hands for this ... give the Tilapia a lil' rub down :) About 15 minutes before your pomegranate reduction is done, place fish in preheated 375 degree oven on center rack to bake for 10-14 minutes depending on the thickness of your fish. When done, fish should flake apart easily with a fork. Plate fish and drizzle approx. 1 tablespoon pomegranate reduction over each fillet. Serve immediately and relish the moment.

Preparation Time: 30 minutes
Start to Finish: 2 hours 45 minutes

Serving Ideas: Serve with oven roasted lemon shallot asparagus and roasted new potatoes with onion.

Panko Crumb Lemon Pepper Catfish ~ IF I CAN DREAM ~ WEEK 2

2010-03-09T01:06:00.000-08:00

Tonight I decided to make a Southern inspired meal with a Food Flirt twist. That means it's lighter, healthier and accompanied by an awesome grain called quinoa instead of buttery grits or mashed potatoes. (Pictures coming soon.)

Panko Crumb Lemon Pepper Catfish

Serves 4-6

FOR MARINADE
1 c white wine
1/3 c lemon juice
1/4 c olive oil
4 tbsp honey mustard (or any mustard)
3 tbsp honey
2 tsp salt
1 tsp pepper
6 catfish fillets - deboned

FOR CRUMB CRUST
1 1/2 cup panko bread crumbs
3/4 cup corn meal
2 tsp salt
2 tsp pepper
1/4 tsp cayenne pepper (or more to taste)

FOR EGG WASH
2 egg whites
2 tbsp water

In large bowl or zip lock bag, mix together the first seven ingredients beginning with white wine and ending with pepper. Add fish to the marinade and refrigerate for 4-8 hours (the longer the better). If using a bowl, cover with tinfoil or plastic wrap.

Upon removing fish from refrigerator, preheat oven to 450 degrees F.

In shallow pan mix together ingredients for crumb crust beginning with panko bread crumbs. Use clean, dry hands or whisk to make sure it is thoroughly blended. Set aside.

Line cookie sheet with tinfoil and spray with oil. Remove fish from marinade letting liquid drip off and then discard marinade. Lay fish in single layer on foil lined sheet. In small bowl, whisk together egg whites and water until slightly foamy. Coat each piece of catfish with a thin layer of egg white wash using basting brush.

Dredge fish in crumb mixture on both sides, pressing down firmly to ensure crumbs stick in a thick layer. Return to cookie sheet and place fish in preheated 450 degree oven on middle rack for 12-16 minutes, depending on the thickness of your fillets.

Remove from oven once fish flakes apart easily with fork and crumb crust on lightly golden. Serve immediately, otherwise you'll need to microwave it like the cast of If I Can Dream had to ;) BTW, the amazing miso dressing I used in the salad tonight is Galeos. TO DIE FOR and SO freakin' healthy.

Ok, time for bed so I can wake up early and make a caffeine stop before hitting the If I Can Dream House to cook up some breakfast. Will post Pan Fried Okra recipe tomorrow!!

~xoxo~

LINDSAY JONES

~Food Flirt~

L.A. Enchilasagna ~ IF I CAN DREAM ~ WEEK 1

2010-03-08T01:53:00.000-08:00

Here is my first recipe from the dinners I made at the If I Can Dream House Last Week. I will post the rest of the recipes soon :) Check back often.

This dish is perfect for Hollywood Stars because it's healthy but tastes rich and satisfying. It's like a hybrid of lasagna and enchiladas. Yum! Here we go ...

Serves 6-8 people or 1-2 people for a week!
Start to finish time: 1:15 with five minutes used to crack a bottle of vino and pour a glass ;)

Ingredients

salt (fresh ground sea salt is best)
pepper (fresh ground is best)
1 large egg plant - sliced into 1/3" thick rounds
olive oil
1 sweet potato - peeled and sliced into 1/3" thick rounds
2 medium red or yellow onions - chopped
2 T red wine
1-2 jalapenos - seeded and diced
1 small head broccoli - roughly chopped
1 T Turmeric (optional)
6 corn tortillas - sliced into inch wide strips
1 large jar or 2 1/2 cups marinara sauce
6 slices Colby Jack cheese (you can substitute your favorite cheese but I recommend choosing one with a bit stronger flavor than mozzarella)
Sprinkle with Gorgonzola five minutes before removing from oven if desired.

FYI - you can add any other veggies you want to ... just slice them thin enough or dice them small enough so they all cook at the same time. Spinach, mushrooms, squash, would all be great!

Directions:

- Preheat oven to 400

- Spray a 9X13 in baking pan (I like glass) with cooking spray or line it with tin foil and spray that for easy cleanup.

- Dissolve 1T salt into medium bowl of cold water and add eggplant slices for 20minutes; drain and set aside.

- In large oiled frying pan over medium-high heat, saute the onions and red wine; about 3-5 minutes; set aside.

- Place eggplant slices on cookie sheet, brush both sides with olive oil, salt and pepper to taste. Roast for 10 minutes in preheated oven at 400 degrees. Set aside.

- While eggplant roasts, in large frying pan saute jalapenos and broccoli with 1T olive oil for 5-7 minutes over medium heat. Salt and pepper to taste; set aside.

- Remove eggplant from oven.

- Line bottom of baking dish with sweet potato slices. Layer with broccoli jalapeno mixture. Then layer onions on top of that.

- Layer eggplant slices next and sprinkle those with the Turmeric.

- Layer 1/2 of the tortilla strips across the eggplant as shown.

- Use 1/2 of the marinara sauce and spread it evenly over tortilla strips.

- Layer with the remaining tortilla strips then place rounds of Gouda over top evenly to cover entire pan. If using shredded cheese, sprinkle evenly over top.

- Spread last of the marinara over the cheese.

- Reduce oven to 375 and bake for 25-30 minutes or until cheese starts to turn golden brown.

- Remove from oven and sprinkle Gorgonzola over top. Chopped, roasted nuts can be added in place of or in addition to the Gorgonzola. Let cool for 10 minutes before cutting and blissing out on the LA Veggie Bake. BTW, even meat lover men seem to enjoy this recipe. Also a good way to get kids to eat their vegetables.

"No matter what Google says ... the way to a man's heart is still through his stomach."

~xoxo~

LINDSAY JONES

Flirting in the Valley

2010-02-24T23:23:00.000-08:00

Ahemmm ... that's me clearing my throat before I write a post that three months ago, this Food Flirt from 90210 could have NEVER have imagined writing. I am in LOVE ... with the food scene in the valley, as in the 818, San Fernando Valley straight out of Clueless. Now how did a 90210 girl ever find herself North of Sunset, let alone over the hill on Ventura Blvd.? Don't be nosy! I'll tell you another time.

The point is, I did find myself there, and when I find myself almost anywhere, I eat. So, after a few VERY skeptical visits and three truly memorable meals, I began to wonder, "Does the city really have the best food in LA?" Now mind you, I'm not talking about fancy schmancy, five star restaurant food, nor do I mean food truck fare. The valley has amazing ethnic restaurants of all sorts. Let's begin this gastro-adventure in pseudo Israel, shall we?

Israeli cuisine isn't the type of food that's easy to flirt with ... it kind of makes you want to commit. That almost never happens to me. Two words people: Aroma Cafe. Despite my shiksa nature, I think I'm well on my way to becoming a regular at this place. The coffee is smooth, they know how to make micro foam and there are pastries galore. Normally, food snobs such as moi shun eateries that serve BLD (breakfast, lunch, dinner), but Aroma has surpassed all stereotypes and I will happily dine with them for any meal of the day. The service isn't top notch, but the food is so good, you hardly notice. Their Seabass Skewers are the best fish dish I've had to date in LA (I am sorry, I know this fishy is endangered, but it was already dead so I decided to go for it.) Early in the morning or late at night, you'll always get craveable, fresh food, seasoned with spices passed down by generations. Sandwiches, salads, burekas and pizza ... yep they have that too. Baked in a hot clay oven, it's savory and satisfying, especially when you're hungover from two too many glasses of wine from the night before at Vino, right across the street ... but that's another post :)

~XOXO~ from the valley, where the food is authentic and the experiences unexpectedly pleasurable. ( And don't worry, I didn't really move there, geez!)

Food Flirt

L.A. Veggie Enchilada-Lasagna.

2009-11-17T23:52:00.000-08:00

This is an easy recipe I made up last Monday. Over the weekend I'd bought tons of veggies, very determined to eat veg-heavy during the week. This dish turned out perfect because it's healthy but rich and satisfying for a quick meal. It was sooo delish, I ate it for dinner almost every night last week. It makes a huge pan so for one girl, well ... it was a lot of veggie bake. It's actually like a hybrid of lasagna and enchiladas. Yum! Here we go ...

Serves 6-8 people or 1-2 for a week!
Start to finish time: 1:15 with five minutes used to crack a bottle of vino and pour a glass ;)

Ingredients

salt (fresh ground sea salt is best)
pepper (fresh ground is best)
1 large egg plant - sliced into 1/3" thick rounds
olive oil
1 sweet potato - peeled and sliced into 1/3" thick rounds
1 medium onion - chopped
2 T red white or balsamic vinegar
1-2 jalapenos - seeded and diced
1 small head broccoli - roughly chopped
1 T Turmeric (optional)
4 corn tortillas - sliced into inch wide strips
1 large jar or 2 1/2 cups marinara sauce
2 slices smoked Gouda cheese (you can substitute your favorite cheese but I recommend choosing one with a bit stronger flavor than mozzarella)
3/4 cup Gorgonzola cheese - crumbled (optional ... but so GOOD)

FYI - you can add any other veggies you want to ... just slice them thin enough or dice them small enough so they all cook at the same time. Spinach, mushrooms, squash, would all be great!

Directions:

- Preheat oven to 400

- Spray a 9X13 in baking pan (I like glass) with cooking spray or line it with tin foil and spray that for easy cleanup.

- Dissolve 1T salt into medium bowl of cold water and add eggplant slices for 20minutes; drain and set aside.

- In large oiled frying pan over medium-high heat, saute the onions and red wine; about 3-5 minutes; set aside.

- Place eggplant slices on cookie sheet, brush both sides with olive oil, salt and pepper to taste. Roast for 10 minutes in preheated oven at 400 degrees. Set aside.

- While eggplant roasts, in large frying pan saute jalapenos and broccoli with 1T olive oil for 5-7 minutes over medium heat. Salt and pepper to taste; set aside.

- Remove eggplant from oven.

- Line bottom of baking dish with sweet potato slices. Layer with broccoli jalapeno mixture. Then layer onions on top of that.

- Layer eggplant slices next and sprinkle those with the Turmeric.

- Layer 1/2 of the tortilla strips across the eggplant as shown.

- Use 1/2 of the marinara sauce and spread it evenly over tortilla strips.

- Layer with the remaining tortilla strips then place rounds of Gouda over top evenly to cover entire pan. If using shredded cheese, sprinkle evenly over top.

- Spread last of the marinara over the cheese.

- Reduce oven to 375 and bake for 25-30 minutes or until cheese starts to turn golden brown.

- Remove from oven and sprinkle Gorgonzola over top. Chopped, roasted nuts can be added in place of or in addition to the Gorgonzola. Let cool for 10 minutes before cutting and blissing out on the LA Veggie Bake. BTW, even meat lover men seem to enjoy this recipe. Also a good way to get kids to eat their vegetables.

"No matter what Google says ... the way to a man's heart is still through his stomach."

~xoxo~
FoodFlirt90210

My Perfect LA Saturday

2009-10-06T21:49:00.000-07:00

I have a new appreciation for Saturdays, Sundays and Fridays. You guessed it! For the first time, um, in a long time, FoodFlirt90210 has a full time, 9-5 J-O-B in the real world. And, it just happens to be in the only burgeoning industry around ... social media. Yes sir, (or madame) I spend all day on blogs, Facebook, & Twitter so my own personal online endeavors have suffered a wee bit. But the blog must go on, so on I will go ...

This past Saturday I rolled out of bed around 9:30 not wanting to waste my precious drops of weekend goodness, threw on some workout clothes and hit the street ... meandering. I sometimes go for walks, often go for runs, but rarely do I allow myself the unequivocal luxury of meandering. I strolled down Burton Way and crossed La Cienega, heading towards one of my favorite foodie spots in LA, Joan's on Third. The cafe au laits are smooth and made properly, with thick, creamy microfoam. (This is embarrassing but I had a dream last week that I was hired to visit every Starbucks in America to teach the baristas how to make microfoam and was appalled to learn most did not even know what that term meant.) Joan's offers so much more than some of the best coffee in Los Angeles. Think Dean and Deluca before they became a household name. Divine pastries, eclectic cheese, and charcuterie, all brazenly overpriced but somehow, sometimes, worth it.

Somewhere between home and Joan's I was side tracked by something I love so much about LA: Banana Trees. I just can't get enough of the tropical R&R vibe they give off 365 days a year. And have you ever seen a banana tree flower?! If not, you're in for a non-edible, calories free treat mon amie.

I finally made it to Joan's and ordered my much anticipated cafe au lait and a Maple Spice Cupcake.

While waiting in line I started snapping photos for this blog and got in trouble ... no pics aloud indoors at Joan's ... whoops! Better to ask forgiveness, am I right? To my au lait I add 2 teaspoons of the divine cocoa powder they have along with a dash of cold, whole milk and one raw sugar pack. Stir, sip, smile, sit and enjoy the people watching.

Post coffee and journal writing, I decide to save my cupcake and walk across the street to this tiny travel book store that looks straight out of a movie. I buy a birthday card for my ex-fiance and am not sure why I feel the need to do so. It read Ubuntu ... an ancient African word meaning, "I am what I am because of who we all are," and "Humanity to others." If you like this info read my other blog.

Card in hand, I took third street back home passing a few more of my neighborhood go-to spots ... Bread Bar for good coffee, great Alpine Cheese bread and friendly service. Third Stop for weekday happy hour, above par bar food, and LA singletons. And last, Cafe Angelino for simple, reasonable Italian fare. Very good pizza and Caesar salad.

Ah ... LA, I'm in love with you still after 6 years.

~XOXO~ Foodflirt

RESTROOM REPORT

Quaint, Shabby Chic and Old Fashion - LIKE don't LOVE

Busting Out of Beverly Hills ~Cafe Stella~

2009-09-14T23:10:00.000-07:00

I've recently been adventuring over to the Silver Lake area ... this is what I've found so far ;)

#1) CAFE STELLA ~ Silver Lake

This little French hideout is tucked just off Sunset in the artsy-chic Silver Lake neighborhood of which I'm becoming a HUGE fan. To find Cafe Stella, look for the red star. Seriously. Step into the beyond charming restaurant and let yourself, and perhaps your date, be whisked thousands of miles away to gay (as in happy) Paris :) The Red Bull buzz of Los Angeles seems oceans away as you sip wine and enjoy a rustic French inspired menu in an ambiance easily mistaken for a Parisian foodie form of heaven.

Most of the seating is outside in a lovely courtyard, but we sat inside at the bar where there are also a few tables. The owner was eating a delish looking fish dish so we said "We want that." Sadly, it was a "tester" entree, but the awesome bartender was sweet and let us order one. A thick steak of the snow white Halibut came pan-seared with basil and baked-until-burst cherry tomatoes , all resting on a creamy, root vegetable puree. The presentation was more stunning than the actual flavor of the dish. Fresh, fresh fish ... yes. But bland. Tres bland. Divinely salty truffle fries made up for the in-need-of-flavor fish and we left feeling cozy, full, and starry eyed thanks to 2 glasses of vin(t hat's wine en Français) and deux Chimay Beers.

CAFE STELLA
www.letseat.at
3932 W Sunset Blvd
Los Angeles, CA 90029-2242
(323) 666-0265

XOXO ~ FoodFlirt~

BEST of Secret FAB Food: LA!

2009-08-31T10:04:00.000-07:00

I've been meaning to write this post for awhile now and last week I made a list of 10 things I'm going to get done in the next month, so ... here I go crossing off one item which is PAY MORE ATTENTION TO FOOD FLIRT :)

I've lived in LA LA Land since 2003 and I've eaten my way from Downtown to the Beach and back by way of the Valley but don't just trust me on the listage below! Get out there (even though it's 100+ degrees) and flirt with food ... it's fun, bring a friend.

BEST WHITE BREAD IN LA

AL GELATO
The name says Gelato, and theirs is good, but what really shines here is the homemade loaves of bread, truly divine in texture and flavor. A fluffy, chewy, soft white sheepherders bread of sorts, it's addicting spread with Nutella or eaten naked. Sometimes, you just can't deny how satisfying, really great white bread can be. I use it for gourmet grilled cheese and MBnPJ ... that's Macadamia Butter with Pineapple Jelly. $6.50 for a HUGE loaf. Buy it in the morning when it's the warm-from-the-oven fresh!

BTW: the apple pie and red velvet cakes LOOK amazing, but they fall short of flavor pour moi ... meaning shortening, not butter.

Neighborhood: Beverly Hills
806 S Robertson Blvd
Los Angeles, CA 90035
(310) 659-8069
CASH only (ATM inside)

BEST PLAIN TART FRO-YO

MILANO FREEZER
For me, this place kills Pink Berry (PB). Their plain tart is more tart and creamy than PB and all of their delish flavors, like peach mango and pink grapefruit maintain the creamy texture and tart flavor, while still tasting like the fruit they're supposed to. Bravo.

Neighborhood: Beverly Hills and others
9182 W Olympic Blvd
Beverly Hills, CA 90212
(310) 246-1946
www.milanofreezer.com

BEST HIDDEN JEWEL/LOCAL ITALIAN ROMANTIC DATE SPOT

PACE
This glowing nook of a restaurant is tucked under the generals store that's on your right as your drive from Hollywood Blvd over Laurel Canyon. The place has been there for a long time and focuses on organic ingredients, light Italian, and cool community. The Scampi Piccante is so rich and satisfying, I often just order that. For pizza try Neptune's Pie with salmon and creme fraiche and I adore the cedar wood grilled salmon entree. Add low ceilings, white fairy lights, candles and art ... that's Pace ... Peace in the Canyon.

Neighborhood: Hollywood
2100 Laurel Canyon Boulevard
Los Angeles, CA 90046
(323) 654-8583
www.peaceinthecanyon.com

MORE BEST of Secret FAB Food LA in weeks to come :)

XOXO- Food Flirt

Red Snapper for One (1) ... Me!

2009-08-11T23:24:00.000-07:00

So ... if you check out my other blog karmalizedlife, you'll know why I'm cooking for one. Not going to get into that here though because this blog is all about food fabulous food. Fun food. Flirtatious food. All things food ;) I haven't posted many recipes on FoodFlirt because I go out a lot, but things change, everything is always shifting and something tells me I'll be cooking a lot more in the upcoming year! YAY!!!

I tried out for The Next Food Network Star yesterday and my "unique culinary point of view" has truly always been off the cuff cooking ... impromptu meals using whatever happens to be hanging out in your kitchen on a random Monday night. After hitting the gym, I wanted to make something healthy. This is what transpired in about thirty minutes.

Opted for a no/low carb dinner.Opened fridge/freezer - noted contents: Fish, just bought, veggies needed to be used, and plenty of condiments! Pulled out ingredients I felt would make a simply smashing meal based on flavors I was craving at the moment. Note: This ingredients list looks long but you can really add or leave out anything you like ... except the fish:) I'm all about ANYTHING GOES cooking! Use what you have on hand and don't be afraid to experiment! It's just food!

Ingredients:
FOR VEGGIE CREATION
2 tsp olive oil
1 c frozen okra, sliced
1/2 c red onion, chopped
1/2 c frozen, shelled Edamame (soy beans)
1/2 red jalapeno, finely diced (or green)
3-4 cloves garlic, diced (I use a meat hammer to smash the cloves out of their skin. Works great! )
1/3 c white wine that's too cheap or old to drink
salt
pepper
garlic powder (optional)
ginger orange marinade (or some type of Asian soy based sauce)
1/4 - 1/2 tsp tsp orange extract (optional but SUPER good)

FOR FISH
Spray Olive Oil (or any oil)
1/2 lb red snapper or any light flaky fish you luv! (Tilapia, Dover Sole, Cat Fish)
Salt
Pepper
Lemon Mayo (I like Lemonaise Light but you can just mix mayo with lemon juice)
Olive Tapenade (optional)
1/4 c white wine that's too cheap or old to drink

FOR SALAD
1/2 tomato, sliced
1 ear fresh corn, cut from cob ( I prefer white)
sesame seeds (I like black for the visual effect but toasted are tastier!)
salt
pepper
Galeos World's Best Miso Dressing (it is SERIOUSLY SO DIVINE and healthy, but use any Asian style dressing you have or whip up 1T olive oil, 1/2 tsp sesame oil, 1T soy sauce, 2tsp lime, lemon, orange juice)
DIRECTIONS:
1) Prep all veggies (including salad veggies) meaning wash, chop, cut slice, set aside.

ONIONS

GARLIC

GARLIC DICED AND JALAPENO

2) Salt and pepper both sides of fish then coat each side with Lemonaise or mayo mixed with lemon juice.
3) Spray 1 large and 1 small frying pan with oil.

4)Add olive oil to small frying pan over high heat, then add all veggies listed under "veggie creation," ending with garlic. Reduce heat to medium and cook for 3-5 minutes before adding seasonings and sauces listed. Continue to stir veggies as needed.

5) While veggies are cooking, spray large pan with oil and heat over medium high-heat. Add fish and cook 3-4 minutes on one side.

Use a nifty screen like this to keep oil from splattering on you and long spatula like this for fish!

Flip fish and spread 1T olive tapenade over each piece. Reduce heat to medium-low and cook fish for 3 more minutes or until center is just cooked.

6)While fish is cooking, put tomatoes and corn in salad bowl, sprinkle with black sesame seeds, salt, pepper (optional) and dress lightly.
7) Once fish is cooked, ladle veggies onto center of plate making a "bed" for fish to rest upon.
8) Use a spatula to place fish atop veggie mix.

9) Place large frying pan back over high heat and de-glaze with white wine by getting the pan hot, then pouring the wine in and using a spatula to scrape up the "the good bits." This makes a quick and delish little sauce to pour over the fish.

10) Pour yourself a glass of your favorite white (if you haven't already) ... I chose Pieropan, Soave Classico, 2007. Actually, the wine guy at Bristol farms chose that for me. :)

Enjoy your solo you flirtatious devil or deviless! ~xoxo~ FoodFlirt

Bistro LQ ~9.8~

2009-07-25T20:07:00.000-07:00

L.A. loves people and places with "it factor." Having it can mean overnight success and Bistro LQ (open as of last Tuesday) definitely has it. With pure luck and the kindness of Maitre D' Eric Bouty, I was able to attend the third night of their soft opening last Monday. There is so much to say about this new gem that it’s taken a few days to gather my thoughts. Food writers aren't really allowed to get writer's block or we risk forgetting the flavors. So, I'll just plunge in with my first impression of Bistro LQ, named for Chef/Owner Laurent Quenioux(formerly of Bistro K and 7th Street Bistro).

The space, once housing Mimosa, offers a simple, elegant respite from the chaos of the city. Cool blues and earthen tones quiet the mind and allow you to focus on the food. Whimsical glass bubbles hang from the ceiling and the servers don red Converse adding a bit of sparkle and humor to the room. This is not a stuffy, snooty French Bistro, but an inspired eatery with an avant-garde chef at the helm, blazing his own path to gastronomic heaven.

The menu is the type you gush over, reading every line, oohing and aahing at the innovative options. Divided into Overtures (starters), Seas-Rivers-Oceans, Meat-Fowl, and Garden, the menu changes often depending on what's in season. You can choose a half order of most items which can make the meal more affordable and allows you to taste a greater variety of palatable pleasures.

Prices range from $5 to $30. They also offer a six or nine course Degustation menu for $65 and $85. Finally, I had the stellar waiter help me decide what to order. Just when I thought it was time to sit back and revel in the anticipation of my coming meal, I was asked to order dessert, “… because the pastry chef takes so much time with each one," he explained. Fine with me!

House made olive bread arrived followed by amuse-bouche of raw salmon in a yuzu sauce with seaweed threads. The blood-orange hue of the fish was striking and the buttery salmon paired well with the salty tang of the citrus sauce.

Picking a starter with choices like Uni Tapioca Pudding, Pistachio Mousse, and Chanterelles with Veal Sweetbreads was so difficult, I chose two. First up, “Oat Meal,” infused with fennel lobster broth and cinnamon roasted Maine lobster. The combination of golden turmeric, spicy cinnamon and rich lobster permeated the creamy, piping hot cereal ... the result - decadence in a bowl.

Next, Veal Cheeks and Pea Composition. The rich, braised veal in contrast with the delicate flavor of fresh peas done 3 ways was brilliant. The meat was indescribably good, so I'll just tell you, it was the best veal cheek I've had to date. Pea "guacamole" was a nifty concept, though somewhat flavorless. Pea gazpacho was cool and silky and the barely green pea shoot salad perfectly dressed. An oblong scoop of fresh corn sorbet was a sweet nod to summertime.

Moving on to the sea but remaining cheeky, Monkfish Cheeks. This dish was all about textures that played well together: Creamy, buttery Cipollini Onion, firm, simply seasoned Monkfish and al dente artichoke confit all resting in a subtly sweet pool of pomegranate molasses.

My final and favorite savory creation of the night was duck, tender, pink, and juicy, nestled on a bed of farro risotto with English sweet pea and fava bean mariniere. A shot glass of Campari Cucumber Gelee came on the side and while visually glamorous, was far too bitter for my palate. I take my Campari with a little sugar because I’m an infant when it comes to alcohol. After four generous half courses I was one blissed out foodie, eager to try the labor intensive desserts from pastry chef Mohamed Morseli.

Fruit or Chocolate ... I had to choose so, of course, I went the chocolate route! Truly, EVERY SINGLE dessert listed was tempting, i.e. Rice Pudding in Goat Milk with Cassis Sorbet, Red Beet Espuma (that's Spanish for foam) and little truffles. Alas, I was dining alone and had room for only one dessert.

The Composition Around Dark Chocolate arrived in trio form:
#1) an intensely addicting chocolate soufflé style cake with Szechuan Peppercorns, all drenched in warm chocolate sauce.
#2) a soft chocolate pancake cookie, sandwiched with creamy Mascarpone cheese.
#3) a crème of chocolate, smooth, fluffy and perfectly sweet.

But wait … there’s more! “What!?” Yes, I know! The Mignardises (post-dessert series) deserves an honorable mention, as it was a grand dessert unto itself; chocolates, marshmallows, macaroons, financier, and Madeleine, all made in-house.

Other fun facts about B. LQ:

- The five course tasting dessert menu; $30 per person.
- The Johan Zerrouki and Chef L.Q. Cheese Cart with over 20 types of cheese from around the world and a variety of house-made condiments such as Sweet Onion Jam with Maple Syrup and Truffle Honey … my weakness!!
- Libations … artisanal beers, wines (fairly priced) from around the world, LaMill coffee and tea, as well as house-made Tisanes. The wine list is classified by "moments of life and feelings," such as First Date and Love and Passion. Aww…
- Sample a day in the life of Bistro LQ
- An inside look at Chef Quenioux
- Check out The Senses

(CHEF LQ ABOVE IN LIGHT BLUE)
Clearly, there is no shortage of imagination in the kitchen of Bistro LQ. New flavor combinations are brazenly presented to the world on white canvases weekly. This is a restaurant for the adventurous foodie who appreciates small details, big flavors, and a chef with a passion for creating masterpieces, with food as the medium.

BISTRO LQ 8009 BEVERLY BLVD. LA, CA 90048
(323) 951-1088
BISTROLQ.COM

THE QUICK DISH
Innovative French Bistro with world fusion food and a focus on market fresh ingredients. A fun place that takes food very seriously. Good for adventurous eaters.

RESTROOM REPORT
Clean and Simple Chic

FOOD FLIRT MOVES BACK TO 90210

2009-06-23T20:40:00.000-07:00

Hello Los Angeles!!!! The Food Flirt from 90210, a.k.a. me, Lindsay, took a year long hiatus from this blog and moved to Aspen Colorado. I'll be dishing candidly about every restaurant in that tiny town because I tried them all, but for the moment, I'm excited to delve back into sweet LA LA Land. Hooray!!!!!!!!!!!!

VILLA BLANCA ~ 7~

2009-06-19T22:22:00.000-07:00

My VERY pregnant friend and I went to lunch at Villa Blanca, the new Italian spot that replaced Trilussa. Between you and me, I can say with the utmost sincerity, the LAST thing Beverly Hills needed was ANOTHER mediocre Italian eatery. Honestly, what is the deal? Why are there SO MANY? Can we get a little Thai or Indian up in here? I am well aware that a slew of diners exist who will disagree with me, but I'll take Via Veneto in Santa Monica any day. So, if you have a glimmer of insight into the Italian food obsession in BH, let me know! Moving on ...

The atmosphere at Villa Blanca is whimsical, romantic, and white on white, which feels fresh and glamorous. There's a lovely patio on the sidewalk but the inside seating is equally inviting. You might think you've stepped into someones romantic wedding reception for a moment. The menu (thank god) offers some items not seen elsewhere in BH, such as a variety of Italian inspired sandwiches and flat breads as well as some unique appetizers. (More details after next visit.)

Since it was lunch, we both opted for salads which I enjoyed more than my usual greens at La Scala, Il Pastaio, or Via Alloro. Both were very fresh with lots of "the good stuff" meaning chicken, cheese, olives etc. This is hard to find in Beverly Hills where salads are usually quite lettuce heavy despite the $18.00 price tag. I tried the Greek salad with shrimp and Erica had the chicken chopped. At Villa Blanca I felt the food at least stood up to the price.

Our waiter was fabulous! He really made our afternoon sweet and enjoyable. I forgot his name, but remember his accent! We decided to indulge in cappuccino and dessert so I would have more blog fodder and my friend could satiate her mommy-to-be cravings.

The coffee was delish! The molten lava chocolate cake ... YUMMYLISCIOUS! I'm normally not one to rave about a dessert unless it really deserves my glowing review and I've had plenty of average molten chocolate lava cakes. This one rates a super 9! I took one point off as the cake around the edges was a tiny bit dry. The rest, superb and worth every calorie. I'll be returning to Villa Blanca soon for a dinner review!

THE QUICK DISH
This newbie Italian restaurant is worth a try if you're sick of all the others and want better quality for your cash. The food is good, the atmosphere great, and the service 5 star!

RESTROOM REPORT
Like It!

Quarter Kitchen ~ San Diego ~ 4

2008-03-30T23:47:00.000-07:00

I spent this past weekend in San Diego and dined at the (somewhat new) Quarter Kitchen at the Ivy Hotel located in the trendy Gas Lamp District. I'd heard good things and it was highly recommended by The Hard Rock. Normally I stay away from "fine dining" in hotel restaurants, but since amazing food wasn't the focus of the evening (we were more concerned with finding a dance club), I thought why not? Well ... unfortunately, we found a multitude of reasons ... as to why not.

I'd like to preface this review by telling you I am always very grateful for any meal, no matter the quality, and I do recognize how VERY VERY lucky I am to have the opportunity to eat in a restaurant at all. I enjoy reviewing restaurants as a past time because food-art/fine cuisine is a true passion of mine, but in the larger scheme of things, I am so fortunate just to be blessed with 3 meals a day. That being said, it's time to put on my critic's hat.

First impressions are not always incorrect. Around 5pm on Friday my friend Tami and I call to make a reservation at Quarter Kitchen for later that night, hoping we can be squeezed in by 10pm. They are able to take us at 8:30, or 9:00, or 9:30, and even at 10pm when we finally arrive. (Somehow, we lost track of time in Nordstrom's ... crazy I know.) Clearly they are not booked despite the fact every other place we drive by is teeming with people. An empty restaurant is not a good sign but we ignore this since our stomachs are on empty.

We walk into a grand space with heaven high ceilings and a modern vibe that makes you feel chic and cool just to be dining there. Our waiter is nice but not knowledgeable about basic menu questions. I order a glass of Sauvignon Blanc which is excellent and she has a Riesling, also very good. The wine, FYI, is the highlight of the entire experience. An amuse bouche arrives ... watery potato leek soup drizzled with olive oil. This little gift from the chef was CRYING for sodium and or any flavor at all.

We order truffled, leek empanadas with queso blanco and truffle dipping sauces. I can see the black perigord truffle slices in the lukewarm, coagulated gravy-esque sauce (also needing salt) but the slightest hint of truffle flavor is difficult to make out ... quite a feat considering the flavor of truffle is so potent and unique. The empanadas seem to be made in-house but possess minimal flavor and remind me of pop-tart dough stuffed with mushy vegetables and cheese.

A caprese salad arrives next ... not horrible but nothing an amateur cook could not make at home. The VISION of heirloom and fried green tomatoes with 25 year old balsamico described on the menu, somehow does not translate to the plate. When a restaurant serves an amuse bouche, it sets a certain tone for the entire meal. At very least I'm expecting juicy, succulent tomatoes, soft rich mozzarella with a slight tang, and memorable balsamic. We are served average at best tomatoes, what tastes like cheap mozzarella, and wilted shreds of basil.

We share an entree,which they split for us and that is gracious service. Blackened Hamachi seared rare with Togarashi, wok fried vegetables and a spicy red miso sauce. We are not able to try anything beyond the first bite of Hamachi which is so fishy we send it back, order 2 more glasses of wine, and get the check.

Oh, we also try a side of grilled asparagus with shaved Parmesan which is fine. Normally, in a high end restaurant, a manager is sent over when guests are so clearly unsatisfied, but no one seemed too concerned. Oh well.

I believe this place has potential ... the exhibition kitchen is gorgeous. Perhaps they are just working out the kinks many new restaurants experience. We go party all night anyway and have glorious French Fries at 2am. The following morning we ate at The Bondi, an Australian Cafe with phenomenal decor and excellent food brimming with flavor. I would have gone back to the Oz inspired cafe for dinner if we'd stayed another night.

Quarter Kitchen - Ivy Hotel
600 F Street
San Diego, CA 92101
Phone: (619) 814-2000

the bondi
333 Fifth Ave
San Diego, CA 92101
(619) 342-0212

Bloom ~ 7

2008-03-19T08:01:00.000-07:00

I've heard from more than one foodie that the neighborhood on Pico between Fairfax and Hauser is flowering into a boutique restaurant haven. I made my way down there this past Sunday to check out Bloom ... a little cafe that prides itself on seasonal, healthy fare and going green. We sat outside on the back patio which was very cool in a retro Jetson's sort of way. The bright white space is accented with orange tables and blue inset windows. Strings of lights hang from the canvas draped overhead and I bet the patio is especially charming at night.

The place was packed! We ordered 2 cafe au laits and tap water, which came chilled, sans ice, and infused with cucumber. The cups looked like plastic but were made from corn. Neat! This was by far the best tap water experience I've had in a restaurant. For brunch, I decided on the poached eggs on raisin walnut bread.

The food took awhile to arrive but was well worth the wait. My eggs were perfectly soft and the combination of savory tomato coulis and goat cheese spread over the soft sweet raisin bread created heaven right there in my mouth. I loved that they were so forward thinking with the flavor combinations. My boyfriend acutally cringed at the thought of goat cheese, tomatoes, egg and raisin bread all together, but once I convinced him to try a bite ... he ate half my breakfast.

He ordered the 222, which was good, but not as amazing as my dish. The 2 buttermilk pancakes were fluffy and flavored ever so lightly with orange. The eggs were ordered over medium but came out WAY OVER EASY so we sent them back. The second time around, they arrived perfectly soft boiled, but by this time he was full. The star players in the 222 were the sausage and syrup. The meat was well spiced, juicy and when dipped in the warm maple syrup with orange essence ... I knew that I'd found another thing to be addicted to in LA. Oh and BTW, the prices at Bloom are VERY reasonable, especially for such quality food.

Bloom Cafe
5544 Pico Blvd
Los Angeles, CA 90019
Phone: (323) 934-6900
Cross Street: Sierra Bonita Avenue
Hours: Daily 8am-5pm

Vanilla Green Tea Cupcake Recipe

2008-03-18T11:24:00.000-07:00

I've finally been invited to venture into the world of my boyfriend's family. We've been together for just over a year while I've met his siblings in passing, last week I was invited to my his sister's birthday and had to impress! She loves vanilla and green tea so I made these cupcakes with Matcha green tea frosting. It turned out to be a great combination and you could really taste the tea! For the vanilla cake I tried this recipe that I found on 52 Cupcakes

Changes I Made:
Low-fat milk instead of whole and they were pretty good but after one day became dry.
Added 1/2 tsp nutmeg to the dry mix
Used salted butter because I'm always happier with the result

Billy's Vanilla, Vanilla Cupcakes from Billy's Bakery in NYC

Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Matcha Green Tea Frosting
3/4 cup butter, salted (room temp)
1 tablespoon Matcha powder
7-8 cups powdered sugar
1/2 cup milk
1 tsp vanilla

In bowl of electric mixer, using paddle, cream butter and Matcha until combined and the mixture is a tea green color. Add half of powder sugar, milk and vanilla to bowl. Mix on low, then move to medium speed. Slowly add remaining powdered sugar until frosting reaches desired consistency. Beat frosting on high until fluffy. Frosting should be quite thick but smooth enough to pipe onto cupcakes. Making frosting this thick will prevent you from having to refrigerate cupcakes.

Use pastry bag fitted with round pastry tip, about 1/2" in diameter to pipe frosting onto cooled cupcakes. I decorated with pearl dragees. Store in air tight container.

Coupa Cafe ~ 7.5

2008-03-13T10:39:00.000-07:00

It's important to give restaurants a second and possibly third chance, just as it is with people. I tried Coupa Cafe twice when they first opened in Beverly Hills and wasn't impressed. Early this week, boyfriend and I were lamenting over how Beverly Hills needs a few better breakfast spots. Since he'd never been, we walked into Coupa Cafe and were so deliciously satisfied by the time we left, we returned the next morning!

They have these addicting Arepas and phenomenal coffee from Venezuela. Arepas (for those who don't know, I didn't) are a very popular Venezuelan snack food, especially for the late night party crowd. We go for pizza, or possibly "street meat" (aka hot dogs on a cart) at 2am. Venezuelans eat Arepas. They are little corn cakes that remind me of a Pita/English Muffin hybrid. When sliced in half, they are very thin, a little crispy, and you can fill them with anything you'd like. They become a perfect little sandwich, about the size of our Egg McMuffins, but much tastier!
On visit #2, Derrek ordered the Breakfast Special Arepa, eggs with bacon and Gouda, as well as one with turkey, goat cheese and spinach.

I customized mine with egg whites, sun dried tomatoes, and light Gouda cheese (trying to be healthy). All three were wonderful, but the Breakfast Special is great if you're hungover!

Now let's talk coffee. Among my favorite places in BH to get my morning ritual Cafe au Lait are Frittelli's, Ingrid's, and Le Provence. COUPA CAFE is now my coffee obsession of the moment. I always knew my heart would be stolen my someone or something in South America ... I guess it's the latter :). I asked if they had a mild coffee and our waiter suggested the Caracas. Not only did my Au Lait arrive looking red carpet ready, but also had velvet-like mircofoam, the tell tail sign of a fine barista. The coffee was rich, decadent, and smooth, as promised. Coupa Cafe also has free WiFi, beer and wine, a cute outdoor patio area and a warm fireplace inside. Their flagship cafe is in Palo Alto, Ca.

Coupa Cafe
419 N Canon Dr
Beverly Hills, CA 90210-4819
Phone: (310) 385-0420

Cross Street: Brighton Way
Hours: Daily 7:30am-11pm
Happy Hour M-F, 5-7pm, 2 for 1

FWDGF Vegetable Soup Recipe

2008-03-12T09:55:00.000-07:00

The first thing you're supposed to do using French Women Don't Get Fat (FWDGF) is keep a three week food journal, eating normally, to discover what foods are the "offenders" as Guiliano calls them. Well, I'm not the most patient person and I have a pretty good idea of what foods are offending my waistline so ... on to the next step. For 2 days you eat either Magical Leek Broth or Mimosa Soup. Sadly, Mimosa Soup contains no orange juice or champagne. It is however, more hearty than the leek soup so I opted for the Mimosa. As usual, I made the recipe my own and luckily it turned out to be delicious! Let me note, I will not be eating only soup for 2 days straight because, well, I don't want to. I'll replace 2 meals a day with this soup for 4 days or so. Here's the recipe a la FoodFlirt90210:

4-6 cloves fresh garlic
2 tsp grapeseed oil (or olive oil)
1/2 pound carrots
1 bunch celery
1 medium turnip ( Try them you'll like them!)
4 large leeks
1/2 cup chopped flat Italian parsley
1 large box low-sodium vegetable broth
water
2 tbs Turmeric
2 tsp Paprika
1 tbs Ancho Chili Powder (any mild chili powder will do)
1 small head cauliflower
1/2 head green cabbage

Peel and chop garlic. Saute in large soup pot with grapeseed oil until golden brown. Turn off heat.
Clean and coarsely chop all vegetables.

Just an FYI, you only use the light green and white part of the leek for this recipe. Make sure to wash them really well as they tend to hold a bit of dirt inside.

Place all vegetables in pot with garlic except for cauliflower and cabbage. Pour broth over veggies then add water until covered.

Bring to a boil over high heat then add spices using wooden spoon to combine. Simmer, uncovered for 40 minutes.

Add cauliflower and cabbage and cook for another 15 minutes.

Serve soup hot with a dollop of plain yogurt on top. Salt to taste if necessary. This huge pot o' soup should last 2-5 days.

A French Woman's Breakfast

2008-03-10T22:06:00.000-07:00

I love French Women Don't Get Fat (FWDGF) because there's not a specific meal plan I have to stick to. Rather, Guiliano offers many recipes and general guidelines for what she calls "recasting" your eating habits over a 3 month period.

Today I made a lovely, petite breakfast with plain FAGE 0% fat yogurt, toasted flax seed, brown sugar, cinnamon, and grapes. I also drank a small cafe au lait with skim milk; normally I order a medium . I'm making small but doable changes just like the book says! YAY :) FWDGF recommends eating 2 daily servings (about 1/2 cup each) of plain all natural yogurt since it's satisfying and really good for you.

I sliced up some green grapes then combined 1 cup yogurt with 1 tablespoon brown sugar, 1/2 tsp cinnamon, and 1 tablespoon golden flax seed. Top the yogurt off with the grapes for a delicious, easy breakfast with protein!

I set the table for one and sat there eating my breakfast, not watching TV ... just enjoying my first meal of the day. It felt a little weird, but it's nice taking a moment to eat and pay attention to what your eating. Far better than rushing out the door, banana and protein bar in hand, not tasting a morsel as it goes down.

I've Been Overly Flirtatious ...

2008-03-10T21:04:00.000-07:00

It is possible to be overly flirtatious with food? Well, my "skinny jeans" seem to think so. I'm afraid I've been flirting with a few too many foods, too many times a day. Oops! Oh well, it was bound to happen sooner or later. Enter "French Women Don't Get Fat," by Mireille Guiliano. This book came out in 2005 and reads like a novel, but it's actually a book on how to lose weight in a very reasonable, doable way ... the French way. Now, French people are the original foodies (Italians may disagree) and thus, would never shun great food or live on protein bars and frozen meals. GROSS! So, I've decided to revisit this excellent little book, which focuses on conscious eating, the opposite of mindless eating, which has become ever so popular in America.

In short, you start out with a 2 day diet of homemade soup, then follow with three months of wonderful, albeit healthy, mainly homemade meals. You must agree to eat your meals sitting down at a table, not watching TV or talking on the phone. When you eat you focus on just that, eating. You taste the flavors and enjoy each bite. You take your time and eat slowly. You notice the first signs of being full and push the plate away, even if you're not a member of "the clean plate club." You also decide which foods are most likely the culprit for your weight gain. For me ... wine and sweets, so for three months, I'll keep those two items to a minimum, meaning weekends only.

I began this "lose five pounds" process 3 days ago and I have to say, it's AMAZING how a small amount of really wholesome food can be so satisfying. I was out to lunch the other day, ordered a chopped veggie salad, dressing on the side, and made the conscious decision to eat 1/3 of it and then decide if I was full, which I was. Normally I would have dove right in, munching away, paying more attention to my boyfriend than my meal. This time, I tried to enjoy each nuance, each ingredient and guess what? The meal was so wonderfully satisfying, I didn't think about food again until dinner! If you're a food lover who wants to shed a few pounds, this is the easiest diet plan around.

LAMILL COFFEE CO.~ 9

2008-03-05T20:50:00.000-08:00

I finally meandered over to Silver Lake to experience the much talked about coffee boutique, LAMILL (pronounced lah-mill). This is not, let me repeat NOT, your average, cater to the masses, grab your daily cup o' Joe and go coffee shop. No ladies and gentlemen, LAMILL takes the art of coffee to a pristine new level. Their caffeinated concoctions have been carefully calculated, formulated and are ever so thoughtfully constructed right before your eyes. This is a place to visit when you want to indulge in a divine brunch and linger over ridiculously decadent coffee that you’ll crave for the rest of the week. If I lived in Silver Lake, this spot would become part of my lazy Sunday morning ritual.

At first I was curious … why didn’t this opulent coffee palace open somewhere chichi like Beverly Hills? Why boho-chic Silver Lake? This seems to be an ongoing blog debate. My 2 cents? I think it’s the distinctive artsy types, the gastronomic gurus, the “French palate” patrons who will truly recognize and appreciate the quirky artistry occurring daily at LAMILL … and those people are found in neighborhoods like Silver Lake. In BH, people would have given this fantastic establishment plenty of business without scoffing at the $5 latte, but I live in Beverly Hills and let me tell you, a restaurant does not have to serve high quality food to be a success in the 90210 area code. (Not always, but often, BH diners are far more concerned with who is eating at the restaurant than with how the food actually tastes i.e. the Farm of Beverly Hills, Il Pastaio, and Mr. Chow.) Silver Lake is unusual as is LAMILL and I think they compliment each other.

When you walk in, there’s a tempting pastry case filled with scones, muffins, croissants, etc. Before we even sat down my boyfriend ordered a canele to be sent to the table. The two room restaurant was bustling with people high on platinum caffeine. The eccentric décor almost out shines the coffee … almost.

Color scheme: gold brass, deep teal, robin egg blue, grey black and blood red. Picture custom French wall paper depicting mythological scenes and vintage chairs covered in exotic, vinyl animal skin such as ostrich and crocodile. It’s anything but boring and somehow sets the right mood for coffee chemistry. Sitting at our window-side table for two, we perused the bible of a beverage menu and munched on the incredible canele. The outside was terrifically crunchy with a soft, creamy center similar to vanilla bread pudding.

We wanted to try the coffee spheres, but were told they were still in the creation phase and not yet available. (I felt like I was in Willy Wonka’s Coffee Factory.) As alluring as the “Jelly Doughnut Coffee Drink” sounded, we both ordered our usual, café au lait with skim milk, just to test this $5 version against the hundreds we’ve had elsewhere. Derrek wanted to add house made chocolate sauce and real whipped cream to his au lait. Uh oh! Order something not listed on the menu? Confusion ensued. Our very patient, sweet waitress summoned a guy in charge of coffee creation and he kindly explained that their drinks are made from precise recipes with exact ratios of milk to coffee etc. (BTW there was no attitude while explaining why they are so particular about the drinks … each person was gracious and sincere.) Much to my surprise, he finally agreed to bring the chocolate sauce and whipped cream on the side. Both were devastatingly delicious and the chocolate sauce was far closer to a velvety ganache.

To achieve the perfect 50/50 ratio that makes up a café au lait (half drip coffee, half steamed milk) the coffee creator poured both the coffee and milk simultaneously, into the cup, table side. Necessary? Nope. Elaborate, indulgent, and fun? Absolutely! My café au lait was smooth and creamy with no trace of burnt beans whatsoever. At LAMILL, the coffee is not pre-made. Each cup is brewed as it is ordered. Can you say FRESH? My only qualm was that by the time everything was poured, admired, and sugared, the beverage had lost that piping hot quality.

Knowing the menu was created by the esteemed Chef Michael Cimarusti of Providence, I was equally excited for the food. I ordered baked eggs that arrive with a sinfully generous amount of fresh crab meat on top, accompanied by perfectly crisp, perfectly buttered, toast. (Perfection is the predominant theme if you’ve not noticed.) The dish was sprinkled with chives which I assumed were just a garnish, but they added a piquant flavor profile to my already heavenly breakfast.

Derrek opted for scrambled eggs with smoked salmon, asparagus, and chives … a sumptuous display of simplicity at it’s finest. I floated out of LAMILL feeling blissful and content, with a sheer appreciation for the effort put forth to create a superior coffee+food experience in Los Angeles. (I did return weeks later. The “kinda like crème brulee” banana dessert was average at best but the liquid center lollipops are luscious).

NEAT FACTS about LAMILL
La Marzocco espresso machine
$11,000 Clover coffee machine that brews single cups to order
Siphon tableside coffee service (popular in Japan)
Food as exquisite as the coffee
Similarities to Starbucks: ZERO … thankfully
Serves room temperature water (more easily absorbed)

LAMILL COFFEE BOUTIQUE
1636 Silver Lake Blvd
Los Angeles, CA 90026
323-663-4441
Hours
Tuesday-Sunday
7:00AM-7:00PM
Closed Monday

Naraya ~ 7

2008-01-05T16:02:00.000-08:00

I'd driven by this tucked-away Thai place a hundred times, down S. Robertson on my way to the 10 freeway. Late one night I was craving a new, close-to-home (BH) Thai experience so I meandered into Naraya and was pleasantly surprised. The tiny space possessed a casual, Zen elegance and the food was both unique and good. I soon returned with my camera to write a blog … here are my findings. Their fancy cocktails are inexpensive anyway but they offer happy hour everyday from 4-7pm. Half price starters and drinks! We missed magic hour but indulged nonetheless in a Water Melon Martini (2 actually) and a Blue Mojito. There’s not a completely full bar but they serve wine, beer and made our drinks with Han, and Asian vodka that I liked. My melon-tini was smooth and the mojito perfectly minty but not overly sweet.

We began our adventure with the Naraya Radish Crowns. The texture was intriguing; both crunchy and soft. The sweet, nutty flavor was a smart contrast with the crispy garlic garnish. Each crown perched on one pristine spinach leaf, and surrounded a cabbage slaw dressed with creamy chili sauce.

We devoured a second appetizer (and over ate just to give our fellow foodies a better blog report.) Golden Pouches arrived, artistically presented on circular banana leaves. The crispy wontons enveloped succulent rock shrimp and were tied together with ribbons of green onion … pure pleasure for the mouth.

One of their specialties, Duck Salad, truly lived up to its simple name. Elsewhere when I’ve ordered duck salad, there has been a miniscule portion of duck. At first glance, we were worried but then discovered a plentiful amount of smoky, peppery duck layered beneath mixed greens, which were perfectly coated with chili-lime dressing. Candied walnuts (menu reads pistachios) mingled with grape tomatoes and I enjoyed le canard (the duck) in almost every bite!

Last, we tried steamed Chilean Sea Bass. Now, maybe it was and maybe it wasn't of true Chilean ilk, but I haven’t seen Chilean Bass for $18.00 in a long, long time. In any case, Chilean Sea Bass is really just Patagonian toothfish, but that name didn’t go over well commercially. (It’s known as Mero in Japan and Merluza Negra in South America.) The white fish was tender, but slightly undercooked and we were pulling bones. The emerald city of vegetables built around the fish however, was a delicate garden of freshness. Chinese celery, Japanese shitakes and baby bok choy were perfectly cooked with a touch of fresh ginger; simple but satisfying.

I look forward to another meal at Naraya. The menu is creative and priced fairly for the quality of food, ranging from $4-$21 for Australian Lamb Chop with Thai panang curry sauce, kaffir lime leaf, and green tea rice. The service is excellent and very personal. On my first visit, I inquired about their Pad Thai and was told they use real tamarind which is expensive and most restaurants replace it with sugar and peanut sauce. My server actually brought out some tamarind to show me. Maybe that’s why their Pad Thai a little more expensive … you get what you pay for. I love restaurants like this; Small, family run, with a focus on high quality food and friendly customer service. Naraya also offers great lunch specials.

THE BOTTOM LINE: A creative fusion of traditional Thai food and modern flavors, served in a casual, but stylish atmosphere. See my rating for Naraya on my blog, Foodflirt90210.

NARAYA

310-858-7738
1128 S. Robertson Blvd. LA, Ca 90035

Ristorante Donatella ~ Rancho Mirage ~ 8

2007-12-01T19:27:00.000-08:00

Have you ever been to Verona? The ancient city, nestled in Northern Italy, is the setting of Shakespeare’s famous Romeo and Juliet. Many lovers visit the legendary (albeit symbolic) balcony where Mr. Romeo lured Miss Juliet. I too tumbled into a great love affair while in Verona … with the fabulous food. I always assumed a revisit to Italy would be necessary to again devour pasta made with such luxurious finesse. Ristorante Donatella, in Rancho Mirage, reminded me of one of The Four Agreements … “Don’t make assumptions.” Owner, Donatella, is a native of Verona and has successfully re-created her towns cuisine on American soil, twice. Tucked away in an inconspicuous location, next to mainly retail and office space, the Italian gem sparkles with a warm inviting ambiance once inside.

The menu is extensive and reads in traditional Italian style, beginning with antipasti and moving through pasta, carne, pesce etc. My parents and I spent at least 30 minutes poring over the menu, pre-tasting with our eyes. Risotto alone is prepared in six different ways! The wine list is formed from both Italy and California with many reasonably priced options. We sipped on a bottle of Tormaresco Chardonnay from Puglia. The insalata choices seemed endless so we decided to share three of them. (Many of the salads can be ordered small or large which I liked.)The Caesar was classic, creamy, and crisp, resonating with garlic and parmigiano cheese.

They raise the bar with their “house salad;” chopped red leaf, fresh mozzarella, pepperoncinis, olives, cherry tomatoes, sun dried tomatoes, and proscuitto. This was a mansion of a salad to me!

My favorite though, was the Contadina with shredded cabbage, radicchio, endive, gorgonzola and walnuts. The crisp, lacy texture created by the lettuce medley combined with the potent, creamy cheese made my palate sing. Though we opted for the small size, these salads were more than enough to share!

We each ordered our own entrees, but next time I would order one or two pasta dishes, one meat, and one fish and share family style since the portions are large.

I indulged in the fettuccine zucchini gamberi, but replaced the fettuccini with pappardelle. The wide ribbons of satiny pasta, perfectly al dente, dallied in a light white wine sauce along with long rectangular slices of wholesome zucchini and a copious amount of plush pink shrimp.

My dad went the way of meat and ordered veal scaloppini in a rich, velvety tomato sauce dotted with porcini mushrooms and served with penne. While the pasta and sauce were quite good, the veal itself was a bit dry and lackluster.

My mom had the fish special, Sand Dabs swimming in a shallow lagoon of luscious white wine butter sauce. The fish was so deliciously delicate, that it vanished in your mouth almost instantly. Emerald green spinach sautéed in garlic and olive oil was the perfect simple accompaniment. Unfortunately, we were too satisfied (aka full) to pamper ourselves with dessert, so we’ll just have to make a return visit to Ristorante Donatella. Thankfully, it’s but a 2 hour drive from my home in Los Angeles; a far more manageably trek than returning to Verona on a regular basis and every bit as authentic.

Ristorante Donatella
71511 Hwy. 111 Ste. A-B
Rancho Mirage, Ca 92270
760-773-6434

Little Next Door ~ Food 6 Desserts 10

2007-10-23T18:24:00.000-07:00

My mom was in town this past weekend and I took her to Little Next Door, the spawn of its popular parent restaurant, The Little Door. I went when they first opened and was very disappointed with both food and service but the ambiance is great! I am obsessed with the imperial violet blue and royal gold color scheme. I really wanted to like this place so I figured one more trip couldn't hurt.

They now offer table service, whereas last time you ordered at the counter before sitting down. We ordered 2 cafe au lait from a friendly Frenchman. They arrived piping hot, rich, and smooth in large bone colored bowls which felt comfortable and satisfying. I could tell there was a good barista in the house because due to the perfect microfoam on top. We didn’t order wine, but this little cafe is heaven for those who love a good wine by the glass selection. 5 whites and 6 reds are offered all between $5.00 -$10.00 per glass. Tres Bien!!

While we waited for our food to arrive, which did take awhile, the warm, nutty smell of browned butter wafted throughout the space. If that doesn’t make you hungry nothing will.

At the waiter’s suggestion, I ordered the grilled salmon sandwich on brioche bread. It was layered with a variety of spicy mixed greens and thin slices of salmon. One word … DRY. The bread was delicious but the sandwich itself lacked flavor and inspiration.

My mom ordered the Pesto Chicken Sandwich with grilled zucchini and summer squash. This sandwich had more flavor thanks to the pesto and was not as dry due to the grilled veggies, but the chicken could have used some time in a marinade. The baguette it was served on was good, but far too much bread for the petite amount of chicken and vegetables inside.

We also ordered one Harissa Egg to share. It Harissa is a hot red pepper paste used in North African cooking. It tasted like a deviled egg with a zesty bite. Yum!

One of my favorite pastry chefs in LA, Michael Brock, recently moved from Boule to Little Next Door. I’d told him how disenchanted I was with their pastry on my first visit but I trusted things had gotten better with him at the helm and I was right! I asked him to bring us his favorite sugary offerings … we’ll start with my favorite. A vanilla panna cotta layered with grapefruit gelee and topped with grapefruit supremes.

“OH MY GOD! This is the best dessert I’ve ever put in my mouth.” Those were my exact words. The tangy tartness of the cool grapefruit gelee combined with the rich, soft, sweetness of the velvet-like panna cotta. We ate the entire cup. We couldn't stop. There were four other treats to try but this one lured us in, mouthful by heavenly mouthful.

In second place were the caramel sea salt truffles. Delectable dark chocolate filled with savory sweet caramel; Excellent. At this point we could not manage one more bite. Our waiter was very understanding and brought us to-go boxes for the remaining 3 pastries. These were devoured the following morning at home with coffee.

The vanilla beignet was light, fluffy and the creamy custard inside made me melt. I’m not a huge fan of flaky puffed pastry, but my mom liked the raisin roll and said it was buttery but not overly sweet.

Last, the apple tart. This had wonderful flavor. Cinnamon, brown sugar, butter and apples mingled in my mouth. The crust was a little difficult to cut through due to sugar that had caramelize on the bottom of the tart but we warmed it up and overall, thoroughly enjoyed each bite.

THE BOTTOM LINE
Go for the fine European atmosphere, go for the great coffee and delectable desserts.

Little Next Door
8142 W 3rd Street
Los Angeles, CA
90048
9am-6pm Daily
Phone: (323) 951-1010
http://www.thelittledoor.com/lndhome.html

CRUMBS ~ 7

2007-09-21T16:50:00.000-07:00

There's a new Crumb in town and this bakery means business!

Opening first in New York and the Hamptons with ample praise, I was hoping this bake shop wouldn't disappoint me as so many "trendy cupcake boutiques," have lately. Located mere blocks from the "almighty," albeit overrated Sprinkles, I figured this gutsy little bakery must really be packing some fabulous frosting ... for the most part ... I was right!

They offer tons of extra-large, “fun-tastic”, candy coated cupcakes as well a large selection of frilly frosting cakes. The ladies purse cake looked very NYC with black and white butter cream frosting. Crumbs is not your modern/chic, dainty cupcake bakery. They are not afraid to pile on the frosting, top it with m&m's and bake-off large and in charge brownies.

My friend and I ordered 4 big cupcakes to take home. Like sprinkles, there's not a lot of standing room inside ... no where to sit. The "Artie Lang" (of the Howard Stern Show) is vanilla sponge cake filled with chocolate butter cream, covered in vanilla cream cheese frosting and topped with chocolate fondant icing with white and chocolate sprinkles on the sides! WOW! A lot going on, but this was the best cupcake we ordered! FINALLY, A CUPCAKE WITH MOIST, BUTTERY VANILLA CAKE AND EXCELLENT FROSTING! Leave it to New York to know what a truly yummy cupcake should be!

My next favorite was the Caramel Apple cupcake. Somewhat moist vanilla brown sugar cake with apples baked right in the batter. The frosting tasted like cream cheese vanilla butter cream swirled drizzled with caramel.

My friend got the Candy cupcake; Sweet vanilla cake frosted with a heavy dose of Crumbs signature vanilla butter cream and smothered in multi-colored m&m’s™. This was just too sweet for my taste but the cake part was super moist and buttery!

OK ... now for the bad news ... their Red Velvet, which I was told is a best seller, not great; not even good. The cream cheese frosting that is what makes Red Velvet so addicting, tasted like overly sweet vanilla butter cream and the red velvet cake, was not red nor velvety but brown and dry dry dry. Oh well … you can't win them all. They have cookies too and as a good food blogger, I had to taste one. Blah ... chocolate chip with cinnamon, it was stale for one and the flavor wasn't terrible but I won't return for the cookies ... only the cupcakes, superior to all other LA cupcakeries, besides Leda's Bakeshop which is top in my foodie opinion. Oh, Crumbs also has coffee and is cheaper than it's near by competitors.

THE BOTTOM LINE: If you CRAVE down home, BUTTERY, lots of THICK CREAMY frosting baked goods, Crumbs is for you.
If you prefer Sprinkles ... you're buying them for a pretty gift, not sweet self consumption.

Crumbs
9465 S. Santa Monica Blvd
310.550.9811
Open 8a.m. weekdays & 9a.m. weekends

Ingrid's Cafe ~ Beverly Hills ~ 9

2007-09-06T15:57:00.000-07:00

After an all too early 7am run yesterday, I decided to treat myself to breakfast. Tucked away on Little Santa Monica, right across the street from the Peninsula Hotel, I saw Ingrid's Cafe ... from the minute I stepped inside I was smiling. The opulent European decor transports you to somewhere far away from the hustle that is LA. Rich tapestry frames the windows, a glamorous crystal chandelier hangs from the vaulted ceiling and yet there is nothing posh or overly formal about this place. In fact, a feeling of quiet comfort prevails. Dean Martin music wafts down from the terraced, second floor balcony calming the nerves and letting the mind focus on the fabulous choices of fresh food.

My cafe au lait, which arrived in a large, elegant coffee mug, was hot, creamy, and smooth with the perfect amount if foam on top. Their attention to detail was refreshing. A tiny ceramic spoon rest accompanied the coffee. A small crystal pot of fresh apricot preserve with a single dried apricot floating in the sweet syrup was brought over for my toast. Sometimes it's those extra special little things that make a meal memorable.

I ordered the scrambled eggs with goat cheese, baguette and fresh fruit. Due to the petite prices, I was expecting a petite breakfast; wrong. My eggs were fluffy and wonderful. There were six slices of soft white and brown baguette bread surrounding the plate. Plump blackberries, juicy watermelon, and sweet cantaloupe finished off the dish perfectly.

Ingrid was there, so I asked her to suggest a favorite pastry. Too full from breakfast, I took my pear gallete to go. When I finally did indulge, the crust was tender, sweet, and buttery, with just the right amount of salt. The soft baked pears were heavenly without competing with the perfectly prepared pastry dough. My bill, in Beverly Hills, at a delectable french cafe ... came to under $12.00! I am Ingrid's newest regular, that's for certain.

They also offer a very elegant high tea from 3pm-5pm. Call an hour before so they can set up a table for your party.
Happy Hour Sunset Wine, Cheese & Pate is held from 5pm to 7pm.

Ingrid's Cafe
9861 S. Santa Monica Blvd.
Beverly Hills, CA 90212
310.277.9377
www.ingridscafe.com

UGO ~ 6

2007-08-17T20:36:00.000-07:00

This newish Italian Cafe in Culver city is a quaint, few frills place to enjoy some casual Italian food and unusally good wine at GREAT a prices. We chose to sit on the patio which provided a bit more ambiance than the harsh bright lights inside. I started with a glass of the 2005 Tiefenbrunner Pinot Grigio at $7 ($34 bottle) and my friend had the 2003 Rocca Delle Macie Chiante Classico for $6 ($27 bottle). My pinot grigio was the most pleasure filled $7 glass of white wine I've had to date. Each cool sip drifted across my lips starting off smoothly and ending on a slightly buttery note. It also possessed an array of distinct fruit flavors. DELUSCIOUS! After opting for a second glass of the too good to pass up wine, I felt pasta might serve me well.

I ordered the Fettuccine Primavera add chicken. It's listed as heart healthy on the menu and this might explain why the dish was on the dry side of the tracks. The pasta was overly al dente but the fresh tomato sauce and veggies were good. The chicken tasted like it had been boiled in hot water, sans salt, then chopped up and left out to dry. That's what I get for trying "the healthy dish." For only $9.75 though, I wasn't crushed.

My dinning buddie's Lasagna della Casa with spinach and mushrooms existed on the opposite end of the spectrum and was the ultimate comfort food. Piping hot with plenty of rich tomato sauce and cheese (which could have been more melted), it came close to "just like mama used to make." The dessert list is typically Italian. Nothing sounded good enough to ignore our overly full tummies. We passed with thoughts of trotting right next door to Vinum Populi, the trendy wine bar that's connected to UGO. You can purchase a "wine card" add some scrilla (money) to it and taste any wine you would like out of these nifty dispensers. If you choose cheaply you can taste around 7 wines for $25.00 dollars.

P.S. Ugo's pizza at our neighbors table looked amazing though we've yet to tatse it.

UGO
3865 Cardiff Ave
Culver City, CA 90232
Phone: (310) 204-1222

Happi Songs ~ 8

2007-08-06T11:05:00.000-07:00

Craving some Asian inspired food, I decided to check out the newly opened Happi Songs last night. What used to be Rita Flora, is now a trendy Asian tavern. The decor is artsy/edgy and creates the feeling of being tucked away on a little back street in Beijing or Shanghai, eating noodles from a street stall. Don't forget to check out the crazy Asian graffiti style wall on the way to the restroom and the cool old bicycles. The small space glows with warm red lighting and a cool breeze floats inside since the restaurant's open to the street. You can also read Anime comic books while you wait for your food.

I started with a sho chu cocktail called Guy Smiley. It was a combo of fresh pressed blood orange, pear puree, and Ginza No Suzume sho chu (a distilled Japanese alcohol). The drink was very fresh but a little too sweet for me. It may have been better shaken and strained into a martini glass. Too much ice made the cocktail watery after a few minutes. Much like it's sister restaurant Cobras & Matadors, small plates are the theme here. I ordered chilled melon soup,

pecan honey glazed shrimp, and Hamachi (yellowtail) collar. The soup came drizzled with a little oil and crushed mint. A light tangerine color, it was pretty but bland and needed to be more chilled. 5 plump golden shrimp arrived next, lightly fried, brushed with a sweet honey glaze and sprinkled with crushed raw pecans. The pecans gave the dish a slightly earthy flavor and the shrimp tasted juicy and fresh but could have used a bit more seasoning.

My Hamachi collar was very simple and VERY DELICIOUS! Grilled to perfection and sprinkled with sea salt, each bite was tender and gorgeous. Chef Yi-fan Chu sent out a sample of another item which was definitely the WOW DISH of my meal. A Mirin Miso Butterfish balanced on a small square of tempura fried tofu and and soba noodles. The fish, crispy and golden on the outside, was buttery and luxurious inside. The noodles were tossed with a little sesame oil and the spicy baby watercress on top cut the richness of the dish nicely. The service was laid back friendly, and knowledgeable. I'll definitely revisit this happi little place.

HappiSongs Asian Tavern 460 South LaBrea (323)936-7622 L-D Daily

beer/wine/sake/sho chu only

VANILLA BAKESHOP ~ 6.5

2007-07-17T11:30:00.000-07:00

I was really looking forward to tasting something special at Vanilla, Santa Monica’s newest boutique bakeshop. Their web site is absolutely wonderful. The gallery pictures of cupcake towers and wedding cakes made me want to go sample product ASAP. Walking in, I felt like I’d stepped into a little girl’s dream playroom. The tiny space is painted the lightest powder pink with shabby chic chandeliers hanging from the ceiling. It’s all very feminine and sweet, as a bakeshop should be.

The only thing they had that day was cupcakes. They looked sparkly and delicious inside the glass case. I tried to order four “Cupcake Babies,” but they’re only sold in 3’s, so I bought six along with one regular size cupcake, and one Cosmopolitan. There are three small tables to sit at inside but it felt a little cramped so I took my treats and headed home for the grand taste test. When I took them out of the box, the bottoms were all sticky with caramel. I licked my fingers and and thought yum but if I'd bought them for a party, I'd be annoyed they were all sticky for guests.
FAVORITE: Mocha Chocolate baby cupcake ~
The Mocha bean frosting was really creamy and not overly sweet. The flavor of coffee was perfectly present and the espresso bean made from chocolate on top made it truly scrumptious. The chocolate cake tasted watery. It’s a strange way to describe cake but that’s how it tasted. It was a bit dry and missing any rich chocolate flavor.

RUNNER UP: The Mom’s Birthday Cake baby cupcake ~
This won in the cake category. The yellow cake was buttery and tasted good alone or with frosting. The frosting was milk chocolate, also really good with a little blue sugar flower on top!

ALL THE REST:
Vanilla Bean cupcake ~ this was chocolate cake with vanilla bean frosting covered in pale green sanding sugar. The cake was dry and bland like it was made with water and not enough chocolate or something. The frosting … I felt like I was eating butter with a little powdered sugar in it. Some might call this creamy, but I call it greasy and I couldn’t eat it. They were better once I put them in the refrigerator for awhile. I solidified the frosting.

Old Fashioned baby cupcake ~ Overly buttery vanilla bean frosting, bland chocolate cake, good whip cream center, crunch white chocolate sprinkles, fun Maraschino cherry on top.

Toasted Dark Chocolate Coconut ~ bland chocolate cake, WONDERFUL CREAM CHEESE FROSTING, a little toasted coconut on top.

Cosmopolitan: A little circle of chocolate cake, about one inch, with vanilla frosting and a modern fondant design. This was the classic LA case of something looking fabulous on the outside but being very average on the inside. Again with the same bland chocolate cake, overly buttery frosting and fondant which tastes like what it is, basically sugar and shortening. Chocolate ganache to decorate would have been a tastier option.

512 Wilshire Blvd.
Santa Monica, Ca 90401
310-458-6644
http://www.vanillabakeshop.com/
Tues-Sat 9am-7pm
Sun 10am – 5pm
Mon - CLOSED

BEVERLY HILLS FARMERS MARKET

2007-07-09T23:46:00.000-07:00

Sometimes it’s easy to feel out of touch with our fellow Angelinos. We’re either in our cars alone in thick traffic or trying to look SUPER COOL with our exclusive clique at a trendy new eatery. Whenever I want to feel all warm and cozy with humanity, I head to Runyon Canyon. I guess there’s something about being outside with dogs that make people in LA actually acknowledge each other, smile and greet a perfect stranger.

This Sunday I discovered another such place … the BH Farmer’s Market. Shoppers seemed to have left all attitudes at their mansions or in my case, apartment, and if I’m not mistaken people were truly happy enjoying the simpler things like great weather and fresh food. I started my journey at the Rockenwagner Bakery stand where I positively drooled over what to indulge in. A fresh slice of apple pie with flaky crust covered in cinnamon and sugar or a large square piece of cake known as “Bee Sting or Bienenstich.” The layer of rich creamy custard tucked between thin slices of light white cake was calling to me and topped with a crust of honey almond brittle … well I just had to try it.

First bite, good; custard very creamy and not overly sweet. Second bite; almond crust … um, OK TO DIE FOR! Where had this cake been all my life? For once I can’t quite find the words to describe how gorgeous this dessert tasted on my tongue. Think a silky vanilla crème, browned butter, caramelized honey, almond praline sort of heaven with the slightest bit of crunch.

After devouring the majority of the Bee Sting (4 bites were stolen by my boyfriend) I head off to healthier pastures and buy some big juicy beefsteak tomatoes, mushrooms still dirty from the ground, red onions, red and white carrots, white corn so perfect it looks fake, and a huge bouquet of sunflowers the color of the sexiest sunset you’ve ever seen.

BH FARMERS MARKET ~ Sundays 9am -1pm

9300 Block of Civic Center Drive

(310) 550-4796

Rockenwagner Bakery ~12835 W. Washington Blvd.

Mar Vista, California 90066

(310) 578-8171

Hours: Mon-Fri 8am-3pm; Sat-Sun 9am-4pm

Later that night I made a great tuna salad with some of the fresh veggies: ReCipE BeloW.

SUMMER TIME TUNA SALAD
1 CAN ALL WHITE TUNA IN WATER
1 COB OF CORN UNCOOKED
1/3 C. CHOPPED ONION
½ C. CHOPPED RED BELL PEPPER
2 TBSP RICE VINEGAR
1TSP OLIVE OIL
½ TSP TURMERIC
SALT AND PEPPER TO TASTE

Slice corn off cob. Add drained tuna, corn, and all other ingredients to medium mixing bowl. Mix well with fork and enjoy alone or in a whole wheat wrap.

U.N. Burgers ~ flirting with flavor fusion

2007-07-06T17:04:00.000-07:00

Hello and welcome to anyone who happens upon my little food blog. This is the debut of yet another way to satiate your appetite for worth-every-bite culinary experiences ... coming to you straight from the kitchens of FoodFlirt 90210, (aka my minuscule kitchen in my apt which just happens to be in the 90210 area code). Here is an original recipe that is healthy and filled with flavor!

U.N. Burgers
name explanation: The flavors in this burger hail from many different countries and mingle together magnificently ... maybe we can learn something from combining culinary cultures :) My burger likes your turmeric ... can't we all just get along?

Makes 4-6 burgers

1lb lean ground beef
1/2 c. chopped white onion
1/4 c. capers
1 tbsp turmeric (dry ground)
1 tsp crushed ginger (I use jar from Trader Joe's)
1/4 c. sweet chili sauce
1 tsp sea salt

Place tin foil on cookie sheet, set aside.
Combine above ingredients in medium size mixing bowl. Use clean hands to mix together, making sure all flavors are socializing with one another. Using a large ice cream scoop (or you can eye it) scoop equal amounts of beef mixture onto tinfoil an inch or more apart. Form each ball into a flat patty, about 3/4" thick. Preheat broiler to medium or 450. Set burgers aside, and needless to say wash those raw meat hands.

2 red bell peppers sliced
1 medium sweet onion thinly sliced

Spray medium frying pan with oil and let pan heat up. Add peppers and onions and cook on high until they have a grilled appearance, about 7-8 minutes. While veggies cook, put burgers under broiler for 5-7 minutes checking OFTEN as it's easy to over cook with a broiler!!! Flip burgers once during cooking process. IF YOU OVER COOK THESE THEY WILL BE DRY. DON'T BLAME ME.

6 whole wheat hamburger buns
1/2 cup hummus
your favorite mustard (I love Trader Joe's Hot and Sweet)
ketchup
feta cheese crumbles

Once burgers are done (medium rare or how you wish) and veggies are faux grilled, toast buns ... nothing better than hot buns after all. Spread with hummus, mustard and ketchup. Place burger atop and pile on the grilled onions, bell peppers and feta. Eat it, enjoy each bite, and tell me what ya think! Serve with simple green salad or sweet potato fries sprinkled with cinnamon.