4-18-2009 Tony, Pam, April and I went to New Jack for some sport & toprope climbing. April and I lead our first 10a!!!
1-17-2009. The first girls day out for 2009!
We started at Royal-T, headed to Giant Robot, ate lunch at Milk, unplanned pitstop at Griffith and had dinner at LAMill.
We started at Royal-T, headed to Giant Robot, ate lunch at Milk, unplanned pitstop at Griffith and had dinner at LAMill.
Who doesn't love smores? Over the holidays last year I made some marshmallows based off a variation of Black Market Bakery's marshmallow recipe. What else do you do with marshmallows?
My marshmallow recipe
Ingredients:
4oz cold water
3 tbsp powder gelatin
---
4oz water
1/4 tsp salt
16 1/4oz sugar
7 3/4oz corn syrup
Tools:
Standing mixer with whisk attachment
Candy thermometer
Non-stick baking spray
Plastic Wrap
Container for marshmallows to setup
1. Combine gelatin with cold water*.
*To flavor your marshmallows you have to be selective of the extracts or fruit purees you use. Too high of an acid and it will not react well with the gelatin and keep the marshmallows from setting up. For those, you will have to cook them first.
Substitute 2oz of juice/puree/liquid base 2oz of the cold water.
For extracts such as vanilla you would only need to add approximately 1 tablespoon of flavoring and you will add towards the end of your process.
2. In the meantime, place water, salt, light corn syrup, and sugar into a pot. Pour contents in order into the center of the pot. Do not stir or mix to combine. Letting the heat slowly absorb and melt the sugar. This method lessen your chances of burning the sugar.
Bring it to a boil and cook until 240°F. Do not stir while on heat.
3. Quickly remove from heat and place the pot in a cold water bath and bring the temperature down to about 210°F.
4. Pour it slowly over the gelatin, beating it constantly in a stand mixer. Beat it for a good 5-10 minutes. (When it's thick but still warm, you can add extract flavors such as vanilla, if desired)
5. While the mixer is going, line your pan (at least a half sheet brownie pan) with plastic wrap and lightly coat with non-stick spray.
6. After the marshmallow has set up in the mixer, Spread the mixture in a pan. Let it set up for at least 3hrs to over night.
7. Cut it into squares with scissors dusted with powdered sugar, and store them in an airtight container.
My marshmallow recipe
Ingredients:
4oz cold water
3 tbsp powder gelatin
---
4oz water
1/4 tsp salt
16 1/4oz sugar
7 3/4oz corn syrup
Tools:
Standing mixer with whisk attachment
Candy thermometer
Non-stick baking spray
Plastic Wrap
Container for marshmallows to setup
1. Combine gelatin with cold water*.
*To flavor your marshmallows you have to be selective of the extracts or fruit purees you use. Too high of an acid and it will not react well with the gelatin and keep the marshmallows from setting up. For those, you will have to cook them first.
Substitute 2oz of juice/puree/liquid base 2oz of the cold water.
For extracts such as vanilla you would only need to add approximately 1 tablespoon of flavoring and you will add towards the end of your process.
2. In the meantime, place water, salt, light corn syrup, and sugar into a pot. Pour contents in order into the center of the pot. Do not stir or mix to combine. Letting the heat slowly absorb and melt the sugar. This method lessen your chances of burning the sugar.
Bring it to a boil and cook until 240°F. Do not stir while on heat.
3. Quickly remove from heat and place the pot in a cold water bath and bring the temperature down to about 210°F.
4. Pour it slowly over the gelatin, beating it constantly in a stand mixer. Beat it for a good 5-10 minutes. (When it's thick but still warm, you can add extract flavors such as vanilla, if desired)
5. While the mixer is going, line your pan (at least a half sheet brownie pan) with plastic wrap and lightly coat with non-stick spray.
6. After the marshmallow has set up in the mixer, Spread the mixture in a pan. Let it set up for at least 3hrs to over night.
7. Cut it into squares with scissors dusted with powdered sugar, and store them in an airtight container.
My first attempt at Frangipane. Unfortunately all I had was hazelnut, but it was ok. Climbers like anything :D Next time I'll use almonds though.
Recipe (modified from epicurious.com):
Ingredients
Recipe (modified from epicurious.com):
Ingredients
- 1 cup hazelnuts, toasted , loose skins rubbed off in a kitchen towel, and cooled
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 3/4 stick (6 tablespoons) cold unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Tart shell
- 3 fuji apples
- 1/4 cup apricot preserves, heated and strained
Preheat oven to 350°F.
Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
Spread frangipane filling
evenly in tart shell. Peel, halve, and core apples, then cut lengthwise
into 1/4-inch-thick slices, holding slices together to keep shape
intact. Arrange apples decoratively on filling, fanning slices slightly.
Bake until apples are golden and frangipane is puffed and golden brown,
30 to 40 minutes. Brush apples (not filling) with preserves and cool
tart completely in pan on rack, then remove side of pan.
For tart shell:
- 1 3/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup cold vegetable shortening
- 3 to 5 tablespoons ice water
- Special equipment: a pastry or bench scraper; an 11- by 1-inch fluted round tart pan with a removable bottom; pie weights or raw rice
Blend together flour, sugar, salt, butter, and shortening with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (If you overwork mixture, pastry will be tough.)
Turn out mixture onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork. Chill 30 minutes.
Preheat oven to 375°F.
Line tart shell with foil or parchment paper and fill with pie weights. Bake in middle of oven until pastry is pale golden along rim, 20 minutes. Carefully remove foil and weights and bake until pale golden all over, 10 minutes more. Cool in pan on a rack.
I saw this add when I was at JT in Feb. WTF!?
A few pics from the 5yr anniversary party for my old store..
I procrastinate but it eventually gets done. Here are the 2009 NYE Pics :D
Everytime I have friends in town it's an ongoing list of 'where I like to eat'.
I normally store this on willtravel4food, but I need to update it. I figure I'll just copy/paste a recent email here and update it properly next week on wt4f
I normally store this on willtravel4food, but I need to update it. I figure I'll just copy/paste a recent email here and update it properly next week on wt4f
This started off being a short email to talk food. Never is a short list when I get started on food...
The Japanese Restaurant that I mentioned my husband had dinner at a few years ago was Urasawa, http://www.yelp.com/biz/urasawa-beverly-hills
Here are some pics from his dinner, http://www.flickr.com/photos/willtravelforfood/sets/72157608428600215/
My favorite place to eat is, Break of Dawn http://www.yelp.com/biz/break-of-dawn-laguna-hills or http://breakofdawnrestaurant.com/
My favorite coffee shop in OC is, A Market in Costa Mesa (only because they use L.A. Mill Coffee and the baked goods are tasty.) http://www.arestaurantnb.com/
If you want a good steak, don't go to Mastro's like everyone will tell you. Check out La Cave, http://www.yelp.com/biz/la-cave-restaurant-costa-mesa
OC Mexican
Javiers, Crystal Cove (make reservations). http://javiers-cantina.com/ it's a good view and probably an easy win for most people to agree to go try.
Taco Mesa or Taco Rosa. http://www.tacomesa.net/ They are both lunch / dinner places but Taco Rosa has the more upscale dining appeal.
LA Mexican
Babitas. Delicious mexican food with french influence. Small and personal restaurant. Makes you feel right at home. http://www.laweekly.com/locations/babita-114866/
Japanese
Honda Ya, Tustin. It's a little of everything Japanese. http://www.yelp.com/biz/honda-ya-tustin
Shin Sem Gumi, http://www.yelp.com/biz/shin-sen-gumi-yakitori-restaurant-fountain-valley traditional yakitori restaurant, the other half is ramen.
Manpuku, http://www.yelp.com/biz/manpuku-tokyo-bbq-dining-costa-mesa, Japanese bbq
Sushi
Ikko, Costa Mesa, http://www.yelp.com/biz/ikko-japanese-restaurant-costa-mesa
Sushi Wasabi, Tustin. http://chowhound.chow.com/topics/374442 From what I've heard it's more traditional sushi.
(My favorite) Sushi Gesshin, Huntington Beach. http://www.yelp.com/biz/gesshin-restaurant-westminster Like most people say, ask for Hachi and let him make anything. Just give him a list of your dislikes.
Vegetarian
Avanti Café, Costa Mesa, http://www.avantinatural.com/. I haven't eaten here yet but heard great things about this vegetarian restaurant.
Chinese
Chef Chen, Irvine, http://www.yelp.com/biz/chef-chen-irvine-2 Taiwanese food.
China Garden, Irvine, http://www.yelp.com/biz/irvine-china-garden-irvine Straight forward Cantonese.
Vietnamese
Thanh My, http://www.yelp.com/biz/thanh-my-restaurant-westminster, French Vietnamese or traditional all good.
Quan Hop, http://www.yelp.com/biz/quan-hop-restaurant-westminster, New Vietnamese
My top favorites would be
Marche Modern
Break of Dawn (Dee never disappoints)
Taco Mesa for Tacos and Taco Rosa for Mexican brunch
Shin Sem Gumi for good food and the closest I've ever been to Japan.
China Garden (it's the closest thing to home cooking I can find)
Los Angeles is a different beast.
Look at
Providence www.providencela.com
LA Mill www.lamillcoffee.com
Palette www.palatefoodwine.com
Pizzeria Mozza www.mozza-la.com
Echigo http://www.yelp.com/biz/echigo-los-angeles-2
Ford's Filling Station http://www.yelp.com/biz/fords-filling-station-culver-city (Still has some refining but it's good)
The Bazaar http://www.yelp.com/biz/the-bazaar-los-angeles (interested in trying haven't been there yet)
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