The Moonlighting Fooditor

Forget the Game or Commercials: It's All About the Super Bowl Grub!

2010-02-05T09:17:00.000-08:00

Every year, football fans across the country scrutinize and analyze and hypothesize the results of the big game for two weeks prior to the kickoff. But the most important analyzing and hypothesizing for most people is: what are we eating during the big game??

Here are a few traditional and relatively easy sports grub ideas I've put together and will be serving at my own Super Bowl party this year. And please feel free to share your ideas as well!!!

1) Turkey Chili: this can be made in large amounts for relatively inexpensive costs, and with a somewhat healthy twist. The turkey meat is lower in fat and the beans and veggies are great sources of iron and nutrients. Just go easy on the sour cream and cheese!!

2) Fancy-Pants Truffle Mac-N-Cheese: Scroll down to find the recipe for this decadent dish. Add a little bacon, pancetta or mushrooms for your own twist. This is guaranteed to NOT have leftovers...

3) Homemade Buffalo Wings: There are TONS of recipes for making hot wings, depending on your style. Here's a recipe for broiled wings that won't leave them as greasy or heart-clogging as your favorite sports bar's, and will definitely satisfy your craving for the spicy messy treat. For a spicier version, add more cayenne pepper. To calm the spice a bit, add Worcestershire sauce or a little bit of brown sugar. And remember, all of these ingredients are to taste - don't worry too much about the measurements. And lastly, before you season the mixture with spice (cayenne and/or hot sauce), split your sauce mixture for a mild and hot version. Then add your cayenne pepper and/or hot sauce.

Check out your local grocery store deli or specialty store deli (in L.A., there's Gelson's, Whole Foods, Trader Joe's and Bristol Farms with various options) for some great dips to go along with chips or crackers, and slice up some fresh cold cut meats for a great appetizer and snack as well. And of course, don't forget to wash it all down...

What recipes are you cookin up for the big game? Share the inspiration!!!

Go New Indianaporleans!!

A Taste of Yountville In My Backyard

2010-02-04T17:14:00.001-08:00

I used to think the stereotype about the French having invented and/or perfected everything was completely false. But this idea is somewhat true in a few respects:

1) The Age of Enlightenment began in Europe, and many argue it began in France, so they helped invent part of our Western society's body of political and economic philosophy.
2) They have perfected champagne.
3) They perfected Thomas Keller's French cooking style (well, one Frenchman specifically, Roland Henin), as evidenced by his new outpost, Bouchon, in Beverly Hills.

Set in one of the most intimidating culinary areas in the city, literally across the street from Mastro's Steakhouse and around the corner from Spago, Bouchon is definitely surrounded by some big fish in the pond. But little did I know that it would prove to be quite the Grouper and hold its own.

It's very easy to miss the restaurant's entrance, as it is towards the rear of the Beverly Hills Garden building it calls home. Just keep an eye out for a valet booth, and he will be sure to direct you to the entrance, like he graciously did with me. I passed the small downstairs Bouchon bar, which immediately made my heart go pitter-patter. 'Obviously too small to be the restaurant,' I thought, like a Pavlov dog, I involuntarily began salivating, giddy about what was to come.

Upon entering the restaurant, you may feel as though you have the wrong address, but you don't. The concierge will greet you and show you up a large staircase to the real entrance of the bar and restaurant. And once you arrive, you will feel like you've gone returned to visit home with warm and welcoming friends and family. That is, if "home" for you is a two story 17,000 square foot modern mansion. Don't fret - this will be home for the night.

A long hallway leads you to another small bar at the edge of the dining room, and a view of the fresh oyster bar will not-so-subtly hint for you to order a few as a starter. I was seated and joined my girlfriend, and like a kid in a candy store, I couldn't help gawking. Here I was, just an everyday food geek, who sadly has not (YET) had the pleasure of experiencing Napa's culinary treasure chest or the restaurant where the legendary Chef Keller made his name and stamped the world with his fame for French cuisine. I had a piece of Yountville here in my own backyard. I wanted to cry tears of joy.

The menu was a charming folded piece of paper wrapped around the napkin and utensils. I quickly ran my eyes all over, catching sparkling shining words everywhere, like "Paté de Campagne" and "Oeufs du" dis' and dat, and of course, my personal favorite, "Confit de Canard." All French words meaning the same thing: DELICIOUSNESS. Synonyms, if you will.

My girlfriend F and I dove right in, making demands from the menu to our waiter with probably the most atrocious French pronunciations ever, but we didn't care. He wasn't French, so nobody was judging. We started with the Poireaux en Vinaigrette et Oeufs Mimosa, a leek salad topped with light as air whipped eggs. They seemed to have been 'deviled' first, and their creamy texture went perfectly with the mild leeks. Of course, having been tempted by them early in the evening, we washed down the salad with some fresh oysters. I could have stopped there, and gone home happy with the few awesome and memorable Keller courses, but why would I do such a thing?

Our next plate was the Paté de Campagne, a classic dish that can be incredible in the right hands, or terribly wrong in the wrong hands... We were confident that the paté was definitely in the right hands here. And it was. Buttery and nutty, it was light and giving, ready at the whim of your knife on the crispy toast. We were definitely down 'le' trou lapin Francoise!!!'

Next came our main courses, mine the Plat de Côtes de Boeuf (red wine braised short ribs), served over a bed of lightly sauteed cabbage, crunchy parsnips and sweet carrots. The beef was so tender, I cut through it with my fork alone. The sweet glaze and tangy red wine flavor slowed my bites so as to savor the dish as much as possible. My homemade slow cooked braised short ribs have never come out like this... I guess that's why this is Thomas Keller's Bouchon, and not The Moonlighting Fooditor's Bouchon.

My friend F ordered the Thon Confit à la Niçoise, or Tuna Confit over fingerling potatoes, bibb lettuce and topped with a hard boiled egg (that's where the Niçoise comes into play). As delicious as it was beautiful in presentation, this dish was a harmonious combination of the sweet and delicate flavors of the fresh seared tuna, the buttery and smooth texture of the seasonal potatoes and the earthiness of the egg. It definitely beat that Niçoise salad you had for lunch in your office building's first floor deli...

ALMOST, but not quite, too full to fit in dessert, we were easily swayed to complete our experience with a sweet ending. I opted for the Hazelnut Pot de Crème, while my friend chose the fresh Mango Sorbet. The dish of smooth hazelnut cream instantly brought memories of Europe and the decadent Nutella-filled desserts you normally only allow yourself to have while on vacation. I made the exception this night, and didn't regret it one bit. The hazelnut custard was accompanied by two of the butteriest and best butter cookies I have ever had, and I couldn't help but think, "I'll never look at another butter cookie tin tray the same..." F's fresh mango sorbet was as fresh and sweet and smooth as a Caribbean mango picked right off the tree and flash frozen. We never wanted the dinner to end. And then, it didn't.

On my way into the dining room, I made a comment to the maître d’ about the length of the hallway compared to the rest of the bistro. She explained that the restaurant is made up with 60% kitchen and 40% dining room. I immediately asked her if they allow tours of the kitchen, to which she replied yes, and suggested I ask my waiter about a tour. Having forgotten to ask the waiter about the tour, the maître d’ remembered on my behalf, and as my friend and I were preparing to leave, our waiter reminded me of my question and said the hostess could take us to see the kitchen. It was a small dream come true.

As we entered the kitchen, I noticed it was relatively quiet, and we subtly stood and watched the militaristic organization of the Bouchon kitchen. The chef du cuisine worked closely with all of the sous chefs, while the line cooks quickly moved around the space, prepping and assisting various people. We immediately noticed a large flat screen television on the opposite wall with a small camera above it. I asked the hostess what the television was for, and she explained it showed Keller's other restaurant kitchens simultaneously (Per Se in NY, Bouchon in Yountville, and Bouchon in Las Vegas). I was fascinated and inspired, and just like that, Thomas Keller left his mark on my culinary storybook forever.

And I didn't have to drive to Napa to experience it. Thanks, Mr. Keller. And welcome to L.A.

Happy New Year, Happy New Adventures!!

2010-01-31T13:49:00.000-08:00

Hi everyone!!!

designboom.com

Happy New Year!!! Apologies for being so late in updating this lil bloggie, but things have been pretty nuts for me lately. I've started a new 9-5 gig, which was a huge change for me, and fortunately that is going well. All of the anxiety and preparation for the new gig ate up lots of my time and energy as of late. Speaking of eating, I have managed to eat at some amazing places (OF COURSE!) and had some great experiences recently that I must update you on!!

I was in New York over the holidays and managed to hit up a number of great spots during my stay. I was able to try out A Salt and Battery, made famous by Food Network's "Throwdown with Bobby Flay." While the fish, a much more available and local Pollock than the traditional fillet of Cod, was fried and flavored perfectly, I wasn't a huge fan of the chips. They could have been crispier, as they were a bit chewy. But overall, it was a good plate of fish and chips, and probably the closest to authentic as we would get on this side of the pond. I would still recommend giving it a try, even if just to see the certificate naming A Salt and Battery the winner of the Throwdown.

For a much more formal dining experience, my boyfriend and I gave Harold Dieterle, winner of Top Chef Season 1, a chance to wow us with his Greenwich Village bistro Perilla. He did not disappoint. Photo: perillanyc.com

The bistro is quite large for a New York restaurant. Not overly pretentious yet classy, the atmosphere resembles Harold's personality - laid back and yet quietly ambitious. The extensive wine list and the menu attest to Harold's thoughtful creativity. They offered a couple different tasting menus, including a five course Lamb tasting, as well as a five course New Year's exclusive "Lucky Duck" tasting, in honor of the New Year good luck tradition. As tempting as both tastings sounded, we wanted to make sure we tried a few different items on the menu.

We started with a Winter Vegetable Salad, with a which was seasoned perfectly with enough peppery bite of fresh greens and endive, and a smooth touch of ricotta salata, small tofu-like pieces of creamy ricotta. The vinaigrette brought it all together like glue. It cleansed the palate very well and prepared us for the upcoming heavy hitters.

Even though we didn't try the full shebang, my boyfriend opted for the next best Lamb Three Ways entree. This included roasted leg of lamb, crispy lamb belly and seared lamb chop popsicle. I am actually not a huge fan of lamb. However, this has recently been changing, thanks to lamb dishes like this one at Perilla that are obviously delicately prepared and make the lamb stand out, giving my favorite beef dishes a run for their money. The freshness of the lamb and the enhancing seasoning left a great "flavory" (flavor memory) with me.

Since I couldn't get the Lucky Duck tasting menu off my mind, I ordered the Smoked Duck Breast served over a bed of couscous and some crisp popcorn bits, dressed with a sweet vinaigrette. The popcorn was surprisingly quite crunchy in spite of being surrounded by juicy and fatty elements, and it oddly worked wonderfully with the tender couscous and the buttery duck. I will be attempting to recreate this dish at home, albeit a terrible variation or not. Or I'll die trying. I can't wait to go back to NY to try this dish again.

We paired our entrees with Roasted Brussel Sprouts Leaves, made with dried cranberries and pine nuts. The bitterness of the brussel sprouts leaves was offset beautifully by the sweetness of the cranberries, without overshadowing the mild flavor of the crunchy pine nuts. And it was a green item, making us feel like we ate something somewhat nutritious. Not that being nutritious or not would have stopped us anyway.

After enjoying Harold's talent and touch on the food, it is obvious why he was selected as the winner of Top Chef. Definitely swing by and give Perilla a whirl.

I definitely have some more updates for you, like:

** My audition for Gordon Ramsay's new upcoming cooking show on Fox, MasterChef - one word preview: HINDSIGHT. As in, my hindsight is definitely 20/20...

** Thomas Keller's Bouchon - one word preview: AMAZING...

** AND... my quiet love for fashion will be integrated into my SCREAMING love for food. Let's see if/how I can make the two work...

Looking forward to keeping the EPICURIOSITY alive and well!!!! Happy New Year, everyone!!

Sunday Night Dinner: Storm Watch and Touchdown Turkey Chili!

2009-12-13T20:40:00.000-08:00

Yes, it is true... Southern California does get rain. And this past week was proof of this Sasquatch-like myth. It was not just rainy but cold too. The "chili" weather was quite inspiring this past weekend for some warm comfort food. And during my San Diego Charger game halftime, I ran to the grocery store determined to make a healthier version of this all-American favorite.

This "Touchdown Turkey Chili" will bring a smile to your face and that warm full feeling to your belly. If you have a dog, you'll be taking it for a walk afterwards. Or, conversely, you might end up snoring on the couch for an evening nap. Either way, you'll be more than satisfied and cozy.

Just a note - this recipe includes Sofrito, a Puerto Rican "mirepoix" that requires advanced preparation. If you don't feel like advanced preparation, it's not necessary. But it will make your recipe tastier. Just sayin'...

Here's our Touchdown Turkey Chili recipe:

1 lb Ground Turkey Meat (fresh or frozen)
2 cans Red Kidney Beans
1 small can Tomato Paste
1 can Crushed Tomatoes
1 cup chopped onion
1/2 cup chopped jalapeno (1 cup if you want it spicier)
1/2 cup Chicken Broth
6 oz. Beer
3 tablespoons Sofrito (you can find this recipe here)

2 tablespoons Olive Oil (only necessary if you're adding Sofrito)
1 small can Tomato Sauce (only necessary if you're adding Sofrito)
2 tablespoons Chili Powder
1 tablespoon Paprika
1 teaspoon Cayenne Pepper (or more if you want it spicier)
1 teaspoon Powdered Mustard
1 tablespoon ground Black Pepper
1 tablespoon Dry Oregano
2 tablespoons minced garlic
2 sprigs fresh Thyme
2 Dry Bay leaves
2 tablespoons brown sugar (add more or less to help temper the spiciness)
Salt to taste

In a large pot over medium heat, brown the defrosted or fresh turkey for about 5 minutes until it is no longer pink. Add the kidney beans, tomato paste, crushed tomatoes, onion, jalapeno, chicken broth, beer, chili powder, cayenne pepper, mustard, black pepper, dry oregano, thyme, bay leaves and brown sugar to the cooked turkey. Stir the ingredients so that they are evenly distributed.

If you are adding Sofrito, follow these steps:

In a small saucepan, heat the olive oil over medium heat and add the Sofrito to the heated oil. Fry the Sofrito, stirring regularly, for about 3 minutes. Add the can of tomato sauce and stir. Allow the mixture to simmer for a couple minutes over medium heat. Stir in the tomato-sofrito mixture to your pot of simmering chili.

Add salt to taste (I added approximately 3/4 Tablespoon). Cover the chili and cook for one hour over low heat. Before serving, don't forget to remove the sprigs of thyme and the bay leaves.

The result is a hearty, tangy and healthy bowl of chili that is sure to warm your bones and go perfect with Sunday football and beer. Add a little cheddar cheese, a small dollop of sour cream and some chopped green onions for color and one last dash of fresh flavor.

If you're like me, after a long week of work and a lazy weekend of rainy or cold weather, you take shortcuts in the kitchen where you can. Save yourself a lot of trouble and buy a box of Jiffy Corn Muffin Mix for easy and delicious corn bread muffins to go with your delicious turkey chili.

The great characteristic of this chili is the low fat and high fiber elements, without sacrificing any taste. If you've succeeded with your chili, you'll be needing that nice walk in the cool autumn air to help your stomach digest all that goodness. Just let me know if you'd like to borrow my dog for the trip.

Happy Holidays (and almost wintery weather)!!

Sunday Dinner: Mushroom Shallot and Bacon Risotto-Stuffed Pork Chops

2009-10-12T10:52:00.000-07:00

Autumn has officially converged onto Southern California, and it couldn't have come at a better time. Roasts are on sale at the grocery stores, the holiday paraphernalia is unavoidable, and the weatherman is false-alarming us with reports of possible rain. Ahhh, yes, autumn in L.A. is the best. With football season in place, Sundays are the perfect day to invite friends and family over for dinner (to be eaten AFTER the night game, of course...), and I've started feeling inspired with a few cozy recipes to share.

A few weeks ago, I had some of the best risotto I have ever had the pleasure of eating at the Michelin-rated Providence. I was determined to try to replicate it at home, although I was doubtful I could have included the summer white truffles Providence added into my humble version. However, I had one small issue: I had never made risotto. I knew it was a somewhat demanding and sensitive dish, but I feared not. I bought my package of arborio rice, read the directions on the back for a "Classic Risotto" and tweaked it Moonlighting Fooditor style. Here's my version:

3 cups clear chicken broth
8 oz. arborio rice
2 Tb unsalted butter
1 shallot, diced
1 cup white mushrooms (or other flavorful mushroom of your choice), diced
1 slice of thick cut bacon, cooked and diced
1/2 cup dry white wine
3/4 cup fresh grated parmesan cheese
1 tsp garlic salt
1 tsp black pepper
Truffle oil

Simmer the chicken broth in a pot over medium heat. In a large skillet, saute the rice in 1 Tb of the butter over medium heat, stirring constantly. (You don't want the rice to toast or burn.) Add the shallot, mushrooms and bacon to the rice and saute until the shallot is clear in color. Add the white wine to the rice and continue to stire until the wine is absorbed. Slowly add one cup of the chicken broth and continue to stir, thickening the mixture. Add 1/2 cup of the broth at a time until the rice becomes creamy, but still wet. (There should still be a little bit of liquid in the risotto.) Fold in the remaining butter, parmesan, garlic salt and pepper, and add truffle oil to taste. Turn the heat down to the lowest setting and cover until you are ready to serve.

Now, for the stuffing, you should use thick cut pork sirloin chops. The risotto recipe above will make plenty of risotto to stuff four or five medium size pork chops, with a little left on the side. Pan sear your pork chops in a skillet over high heat for three minutes on each side, until you have a crisp glaze. Remove from the skillet and let them cool for a minute or two. Butterfly cut the pork chops in half so as to create a pocket for the risotto. Stuff each chop with risotto according to the size of the chop, and bake in the oven for 10 minutes.

Your porkchops should be moist, and the risotto that has been over low heat should be ready to serve! My boyfriend and I sauteed some asparagus and threw a spinach salad together for the greens. The result was a cozy and filling dinner (and naturally warm kitchen from using your oven!), just what you need after eating snacks and drinking diet coke (and/or beer) all day long while watching football.

Now your only challenge will be recruiting a dishwasher from the comatose guests sitting on your couch after dinner... Happy cooking!!!

Thanks for Making the Small Stuff Count, Smuckers!

2009-10-06T13:09:00.000-07:00

The media does a great job of spreading fear and ignorance. One example is the recent campaign against high fructose corn syrup. I'm no scientist, or nutritionist, or chemist. But the mere name of this sweetener scares me. A lot. Anything extreme, ie. "high," should be questioned. After all, isn't moderation the key to happiness, or something like that?

To my surprise, I was taken aback to read the ingredients in my recently purchased jar of Smucker's Raspberry Jam. I knew the name Smuckers and their advertising had done a great job since my childhood of creating a loyalty to the brand. I trusted this brand name and fondly recalled the Smucker's "How Sweet It Is" morning celebrations on the Today Show, with Willard Scott celebrating the birthdays of awesome mature people who were living healthy prosperous and long lives. I even dreamed that one day my grandmother would be featured on his segment.

Oh the horror! To think that this great brand was using some weird non-naturally occurring ingredient to sweeten fruit preserves made me mad. What ever happened to good ol' SUGAR? At least I know from where and how that comes to exist in my cupboard, thanks to Mr. Alton Brown. And so, like the consumer watchdog that I am not, I set out to notify Smuckers of my dismay at their use of high fructose corn syrup.

On their website, they have an area in which to submit feedback, aka COMPLAINTS. (I mean, really, who uses this area for compliments? "Your blueberry jam rocked my baked brie!!") Anyway, I immediately knew that spending more than five minutes to complete the feedback form would most likely be five wasted minutes, and my complaint about the high fructose corn syrup would go into the ether, never to be acknowledged or even read by any live human at the Smuckers headquarters in Fruityville, or wherever they are headquartered.

I was dead wrong. Not more than 10 days after posting my complaint, I received a letter from the J.M. Smucker Company (they are actually headquartered in Orrville, Ohio, FYI). I opened the envelope to read a somewhat personalized letter, addressing my concern with the high fructose corn syrup and stating they would forward my comments to the appropriate personnel. They offered suggestions for other Smuckers products that are organic, or sweetened with sugar and/or natural fruit syrup, and included a coupon for up to $3.00 redeemable for any Smuckers product of my choice.

CUSTOMER SERVICE IS NOT DEAD!! Bravo, Smuckers, for the awesome response to my little complaint. The effort alone to respond to my comments is deserving of respect, and whether or not you change the ingredients in your products because of my complaint are not the issue. You listened and responded. For that, I thank you, J.R. Smucker Co.

Take note, Corporate America!! When your customers say "No high fructose corn syrup," just tell them you listened and give them a coupon. It will do wonders for your customer loyalty, even if we still really don't know what's going on behind the curtain.

Project Pegboard: Fake It Til' I Make It!!

2009-10-06T11:42:00.000-07:00

This is a picture of a small project that my boyfriend and I worked on recently for the new apartment. For most, this isn't an unusual site in a crafty, heavy-cooking house-wifey kitchen. But alas, I am none of those things. I would love to think of myself as a heavy cooker (well, I prefer "curvy"), but the real truth is I am in love with the IDEA of being a cook. Having a fulltime job, trying to stay in shape with gym time, staying in touch with friends and work associates, etc. all factor into my lack of energy at 8 o'clock at night. Too tired to lift the heavy cast iron skillet... But, when I do have the time and the creative juices are flowing, there's no stopping me, not even three trips to three different stores for ingredients.

Thus, this project (we'll refer to it as 'Project Pegboard') was to help inspire me to do just that - cook more. After all, of what use is it to hang your shiny and heavy and regularly used cooking tools if they are just for artistic purpose? Eventually every single item hanging on that pegboard is going to get dusty and/or greasy and will need to be washed regularly anyway. So why not put them to use?

Well now I'm rambling, justifying my project to myself. I promise that I WILL cook more and utilize Project Pegboard for its most important purpose - INSPIRATION.

A great friend, who happens to be the Queen of Crafts and DIY small projects and previous roommate of mine, and I shared an apartment with a huge bare wall in our kitchen except for the one electrical outlet for the fridge. We had discussed utilizing that wall to hang a pegboard for our pots and pans (so Martha Stewart-esque, her idol...). She even had an article from the now defunct Domino magazine (RIP...) that had great instructions on how to create your own. It didn't seem complicated at all, but we never did act on the idea. Watching Julie and Julia helped to remind me of that kitchen project inaction...

Fast forward to a couple months ago, when I was studying the empty space in my new kitchen between the gigantic fridge and the wall. Just over four feet, I thought perhaps I could use it for a small bistro table and chairs, or maybe shelving for more storage space. Instead, I realized that most importantly, I needed more counter space. I had a great kitchen cart that fit perfectly in the space, but just above the cart was a huge naked wall. I remembered my roommate's and my previous idea to hang pots and pans.

Thanks to this fad called the internet, I found a simple DIY article in Chowhound for this Project Pegboard. And within a few days, my boyfriend and I were able to find the materials: leftover and perfectly measured and cut pegboard, and wood spacers at HomeDepot (in the wood scraps section), hooks, spraypaint, screws and anchors at Osh. With some loose measurements and with the help of the geometric pegboard holes, we were able to drill the holes and hang the sturdy pegboard within one or two lazy Sunday afternoons. Success!!

And thanks to an awesome gift from my boyfriend to this wannabee chef, I have beautiful shiny new stainless steel pots and pans to display! Let's hope that I don't burn the bottom of them too badly, since they are now celebrities...

Hope your Project Pegboard rocks like mine!!!

End of Summer Drama, Comedy and LOTS OF FOOD!

2009-09-23T09:53:00.000-07:00

Hello, Friends!!

Autumn has formally descended upon us, and yet the weather says otherwise! Well, at least for us here in the North American Sahara known as Southern California. My apologies for being so absent during the last month and a half, but I have lots to update you!! I won't do it all in this one post, of course, but I am happy to be back sharing with you some of the fun and exciting events that rounded out my summer of 09.

Some of you may know that I moved in the middle of August from one part of LA to another. And sadly, I could not take my garden with me. However, I did take pictures of the beautiful tomatoes that flourished from months of patience and endurance, and I crossed my fingers that my previous roommate would continue to take care of the beauties in the garden upon my departure.

The cherry tomatoes grew like crazy, while their mellow yellow cousins took their sweet time, but oh how sweet they were when they ripened!! The one lonely green tomato you see was the one and only HEIRLOOM that I saw slowly grow, beautiful and glorious and oh so desired. Nearly in tears to have to leave my little garden, I was proud of what I had accomplished in six months with the help of my boyfriend. The thought of leaving the fruits of my hands was unacceptable, and so I uprooted the Serrano Pepper plants that also had sprouted so beautifully.

I am happy to report that of the four pepper plants I attempted to take with me to my new apartment, two have survived the shock and transport and are THRIVING!! I will be updated you soon with photos from the new homefront. Unfortunately I left my herbs, but I am anxious to replant some more and keep those handy in my kitchen. Updates to come soon!!

Immediately after the drama and soreness of moving, my car broke down. And when I say it broke down, I mean it BROKE DOWN... However, this didn't stop me from keeping my ear to the ground and my hands in the food! I was able to get away for a weekend in San Francisco for the Outside Lands Music Festival, and of course besides enjoying a weekend full of music, my friends and I enjoyed a weekend full of food. LOTS of food.

Keep your eyes out for my future blogs from:

* San Francisco: Slanted Door at The Ferry Building, Golden Star Vietnamese Restaurant in Chinatown, Brandi Ho's and Mama's in North Beach, and Hamburgers in Sausalito!
* WeHo/Hollywood: Bistro LQ and Street
* Downtown LA: Würstkuche
* Kitchen Arts & Crafts

I can't wait to share all the photos and stories!! Stay tuned!! In the meantime, here are some teaser photos for you. See if you can guess their place of origin:

Lots of Food and even more Love,

The Moonlighting Fooditor

Dear UrbanDaddy: Madame Royale = FAIL

2009-08-12T13:57:00.001-07:00

I recently celebrated another year of this life o'mine with many loved ones. A girlfriend of mine (whose birthday is the day after mine) and I decided to co-party it up this year by combining our celebrations. We thought it would be so much fun to just have one big soiree and call it another year.

So we began to investigate restaurants where we could have a nice intimate dinner with just immediate close friends, small enough where finalizing the bill wouldn't require a half hour. We wanted to have fun and go somewhere we hadn't previously been, and we soon landed upon a new French restaurant in West Hollywood, Bistro LQ, which I will be blogging about in the next day or so - stay tuned!! However, we struggled a bit with finding a central and fun place for drinks after dinner with our larger group of friends. Wanting to try somewhere new and not too "edgy" as we would normally frequent, we landed upon a recommendation by UrbanDaddy for a bar called Madame Royale. The write-up about this Hollywood newbie made it sound fresh and very French, in line with our French dinner and rounding out a nice theme for the evening. Plans, however, seldom work out the way you plan them.

UrbanDaddy's positive review of the Moulin Rouge-esque bar appealed to us because it was different and seemed to be a less than pretentious Hollywood bar whose Parisian atmosphere and (hopefully) strong drinks would make the birthday celebration one we would hardly forget (or remember, if the pours were done right). HOWEVER... I am here today to tell UrbanDaddy, my fellow bloggers, blog readers and friends that Madame Royale nearly ruined our birthday night of fun.

As is typically the case, our dinner party ran a bit later than we wanted. We invited a large group of friends to meet us at Madame Royale, the previous location to Goldfingers and Play on Yucca at Cahuenga, at 9pm. We knew that a 9pm invitation time would translate to closer to 9:30 or 10pm, which it did. As we were quickly trying to leave the restaurant and head to Hollywood, our phones began to ring. The few friends who arrived "early" at 9:30 were told that Madame Royale was not yet open for business. Mind you, it was a Saturday night in Hollywood. We rushed the couple miles into Hollywood, fearful that our friends were standing outside waiting for the women of the hour to arrive.

When we finally did arrive, close to 10pm, we exited the cab to find two large bouncers, equipped with stupid Secret Service earbuds, standing outside of the front door with a small velvet rope. My fellow birthday-er and myself don't frequent Hollywood clubs at all, but this bar was not on Cahuenga, Hollywood Blvd, or Sunset. We weren't intimidated by the velvet rope or the bouncers. We saw our few stranded guests outside waiting for us, and we immediately asked the bouncers A) what time the bar opens, to which they responded, "Sometime between 10 and 11," and B) where the manager was, who I had previously spoken to about making a reservation at Madame Royale. The bouncers' ambiguous and fuzzy answer about business hours was LESS than acceptable. What kind of bar, old or new, doesn't open by 10pm on a Saturday night in LA???? Here we were, anticipating a party of thirty people or more, all drinkers of alcohol, waiting for this stupid pretentious bar to open, but it was too busy trying to create a line of people outside to build buzz while it sat COMPLETELY EMPTY INSIDE.

It was our birthday, and we weren't having any of this kind of stupidity. I ::possibly:: used a couple choice words for the bouncers, and we immediately left, all 10 of us thus far, down the Cahuenga corridor where we found another bar that would take our green money and serve us some stiff drinks. Our French theme quickly turned into a Mexican theme, which was fine with us. Alcohol tastes just as strong in both countries.

So, UrbanDaddy, please take this review as a big fat FAIL on your part to find a place that wouldn't even bother SERVING the supposed "discriminating" patron like myself. Just because I live near Hollywood doesn't mean I'm going to play it's stupid games, especially when it comes to my birthday and my alcohol.

As for you, Madame Royale, you will last just about as long as a pretentious and presumptuous bar typical to the Hollywood scene. I give you less than a year before you start to financially fail, not because you don't have a fun and unique atmosphere, but because you won't let people enjoy it and spend their money on you.

Parlez vous FAIL?

Kamsamnida, Korean BBQ!!!

2009-08-12T09:49:00.000-07:00

I have been an Angelino for over 10 years now, but growing up in San Diego, I did not have the opportunity to become acquainted much with the Korean culture. Of course there were Koreans in San Diego, but they were often among a large diverse mix of Hispanics, Japanese, Samoans, Filipinos, etc. However, living in Los Angeles where the largest Korean population exists outside of North or South Korea themselves, it is nearly impossible not to become acquainted and grow very fond of Korean culture and, more importantly, food.

After attempting to dine solo on a Korean lunch once about five years ago, I failed to understand the pairings of so many side dishes with noodles and meat. I just didn't get all of the little containers in my gigantic take-out paper bag. So when I was invited last night by my girlfriend and her Korean fiance, I gladly accepted the invitation to learn more about this wondrous and healthy culture and culinary experience.

We drove into Koreatown and emerged onto Vermont just north of Olympic to one of hundreds of strip mall Korean BBQ eateries in a two mile radius. Our eatery of choice was Soowon Galbi, packed with patrons at every table on a Tuesday night. The aroma of grilling is irresistible - it beckons you from the parking lot. We waited patiently for a table and were seated thankfully near a door. You see, Korean BBQ requires you to grill your own meat and veggies on a small tabletop grill in front of you. So I knew I was going to come out of there smelling like a steak. Not that I minded at all...

I had experienced Korean BBQ before with friends, but I did not get to enjoy it with a Korean friend who could speak and joke with the waitresses like my friend's fiance. Well prepared for the plethora of side dishes, I was comforted by having an ambassador at the table to explain the history and technique behind the cuisine. He quickly ordered three meats for us to enjoy, and before I knew it, here came the twenty or so tiny dishes, covering the table.

Chris (friend's fiance) explained the different sauces, some hot and some not, that you could enjoy with the pickled seaweed, bean sprouts, kimchi, radishes, fish and vegetable cakes, and everything else lining the table. Koreans love spicy, and I love spicy, so already I was loving my meal. The waitress came back to the table and said a few words to Chris, who she assumed spoke Korean fluently (he doesn't speak it but understands it... good thing he's cute enough to just laugh and get away with speaking to her in Kor-English), and before we knew it she was slapping a gigantic plateful of thinly slices brisket onto our hot grill. It was a site to behold! What makes Korean BBQ such a fun experience is the interactive way you eat it. You help each other out by watching the meat and making sure it doesn't burn. The Koreans aren't really afraid of germs from person to person, as we each dipped our chopsticks over and over again into the side dishes and meat. Germs are overrated anyway. Our ambassador had shown us how to eat our meat in a small wonton-like taco, wrapping it up with some salad and hot sauce in a flat square rice noodle. I'm half Mexican, so I instantly felt at home with this technique. It was second nature!

The second round quickly came after we devoured the thinly cut brisket, which was so tasty and the perfect start. We segued into a plate of 3 large strips of pork belly - I just fell more and more in love as the night went on. Our lovely waitress cut the pork belly pieces and threw in some onions and mushrooms onto the grill. We fried up the small pork pieces, while we found a second round of small plates being ushered onto our overflowing table. Two favorites of mine were the fluffy omelette in a bowl, and the bean paste soup.
The omelette was so light and seasoned with scallions, and quite hot. Apparently the Koreans are very keen on freshness, which also translates into the hottest temperatures possible for food just out of the kitchen. Equally as hot was the bean paste soup, which after letting cool down a bit, I enjoyed thoroughly. Fresh pieces of tofu and meat as well as jalapeno and zucchini made the soup a nice break from my meat overload.

Our final victim on the grill was an order of beautifully marbled rib eye. The Koreans know me so well! They served so many of my favorite flavors - beef, pork, sipcy, egg... We almost thought we were all too full to continue, but after smelling the rib eye grilling up into a nice medium rare, it was nearly impossible to turn away, full belly or not. The meat was tender and juicy, and at that very moment, I thought to myself that this was possibly the best dessert I could ever have. What I appreciated most about the meal was that as full as I was, the small bites of meat and side dishes allowed for a slow digestive process - the entire dinner took just over two hours. Oh, and we were all wrong: we had PLENTY of room to finish off the rib eye.

Finally, as I was looking up the Korean names for our meat entrees, I noticed the very back of the menu had instructions and history on the side dishes and techniques for a Korean BBQ meal. This was perfect for the naive like myself, and I found it refreshing and very kind for the restaurant to share this information. Or they were probably just sick of trying to explain it all to ignorant patrons like myself over and over again everyday...

All in all, I can't wait to have Korean BBQ again. I am feeling just confident enough to even try it on my own! No more wondering what the hell I do with this pickled cabbage or spicy hot sauce and bean sprouts in my takeout bag. Kamsanida, kamsamnida!!

The Start of the Magical Ghetto Burger Tour!!

2009-08-07T16:14:00.000-07:00

Hi friends! I know it has been a little while since my last lovely little post, but I'll have you know, I have been quite busy!! Life has a great way of reminding you that you are just a weeeeee speck of dust in the large universe, while larger forces move around you bringing birth, death, future plans, career moves, etc. Before I knew it, weeks had gone by without updating my bloggy-blog!! Believe me, it isn't because I haven't recently dined anywhere fabulous, but rather it was just that a few recent challenges came my way for me to kick their butt. Now that I've done that, here's a post to get you through your weekend: we're going on a Magical Ghetto Burger Tour!!!

Not to be confused with a psychedelic Beatles-esque acid trip in the woods while staring at trees and kaleidoscope figures, but rather this is the start of a tour of some of LA's less popular or known burger joints in some of the more colorful and exciting parts of town. We'll visit those parts deemed "notorious" and seek out the peaceful and uniting power of food. No matter what race, nationality, color or orientation, EVERYONE loves good food.

Our first stop is Mom's Burgers in Compton, CA. Situated just north of the industrial area of the 91 freeway, the small traditional burger stand sits quietly along Alondra Avenue across the street from an inviting Southern Baptist Church. It was a warm Saturday afternoon when we made the trip to try a famously big and juicy Mom's burger. While there wasn't a line of customers waiting, business was quite steady at 3pm.

The menu includes various burger options including a bacon burger, a double meat burger, a turkey burger, and even Mom's special with a fried egg on your burger. Being my first trip, I decided to try a good starter burger - the bacon cheeseburger. Because each burger is made to order, your service is definitely not "fast." They also don't ask the customer how they like the burger to be cooked, but I feared not. A meal comes with a side of fries, which are not just salted, but SEASONED salted. We were off to a great start.

The burger is cooked medium without a hint of pink. Not really my preference, but it was still juicy and tasty. The burger itself stood out with its peppery seasoning and slight char. The bacon, on the other hand, could have used another minute or two on the grill, as it was a bit undercooked. But the burger was definitely worth the drive to the 91, and even with a full belly of burger, the fries were hard to resist.

Overall, Mom's Burger did not disappoint. The traditional burger stand proved it could compete against many other lauded joints, and I look forward for the next stop on the Magical Ghetto Burger Tour - stay tuned!!

Coolhaus Ice Cream Truck Definitely Delivers

2009-07-12T18:33:00.000-07:00

As the warm summer months roll along, our cravings for cold comfort intensify with the temperature. Just in time to save the day is the Coolhaus Ice Cream Truck, and apparently you don't have to track it down in a scavenger hunt format through Twitter or any other reconnaissance you currently do for a certain Korean barbecue mobile eatery. No, but rather Coolhaus can come to you! More specifically, if you and your workmates have been good, your company can reward you with an office visit. Hey, during tough times like these, it's the little perks that count.

On a warm sunny day in El Segundo, the Coolhaus truck paid my office a lovely little visit. With it came some interesting and delicious ice cream flavors, as well as plenty of smiles. Somewhat of a hybrid old school ice cream truck and a stainless steel refrigerator, the resurfaced mobile ice box comes with shiny chrome and funky signage, and frankly, it just looks, well, cool. It features ice cream flavors with witty names like Frank Bhery, Minimalism and Richard Meyer Lemon Ginger. The ice cream names pay homage to architecture and design. The creators of Coolhaus, Freya Estreller and Natasha Case blended two of their favorite things together to form Coolhaus, and the result is as successful as a chocolate and vanilla swirl.

During my Coolhaus office visit, I was fortunate to have a coworker grab me a variation of the Minimalist ice cream sandwich. (They can make customized sandwiches from the various cookies and flavors they offer as opposed to their already set menu.) My Minimalist version included chocolate ice cream between two chocolate chip cookies (I'm kind of a fan of chocolate). While the cookies weren't the greatest chocolate cookies I had ever had, they were very good at one thing: remaining in tact and serving as a solid top and bottom to the ice cream. The cookies are thick and very dense, which is necessary between wet melty ice cream, which is quite tasty. The chocolate flavor is creamy, very sweet and far from mild. It will make you forget about those pre-packaged ice cream sandwiches in the 7-Eleven freezers that you used to buy for fifty cents as a kid.

Coolhaus also offered a special blood orange ice cream sandwich between sugar cookies. Always using all-natural flavors, this ice cream truck prides itself on serving local and organic ingredients whenever possible. Goodbye high fructose corn syrup - hello whatever the natural counterparts are!! (Organic raw sugar, for example...)

Contact Coolhaus for your next party, or if you're feeling especially generous, reward your employees with a small summer treat outside for a nice break from the office. Just remember, employers: ice cream sandwiches do not equal raises, but you at least might give your employees a happy brain-freeze to forget that fact for a few minutes.

Heaven's Kitchen at Gordon Ramsay

2009-06-15T13:23:00.000-07:00

Sometimes people can get a bad rep. Reality TV has done a great job of exponentially proving this to be true. Gordon Ramsay could be one of the best examples of the "bad rep" victims, since when hearing his name, images of people in tears and being cursed at instantly come to mind. However, there is a lot to be said about Gordo's style with food, dining and entertaining in his own turf. A recent visit to The London Hotel's showcase with his namesake changed my perception from a Gordo to be feared to a Gordo to be respected.

Recently even Ramsay hasn't escaped tough financial times like most others. The restaurant bearing his name is in the process of being sold by Ramsay to The London hotel, but after a few questions of the staff, I was assured that Ramsay is actually releasing his stake in the restaurant, but maintaining creative and management oversight. And that's a good thing.

This elegant setting immediately feels extremely warm and welcoming. The very friendly and attentive staff remove any scent of pretentiousness. Our treat for the evening was a five-course tasting menu and wine pairing. We were nestled in a private room that, aside from the extremely dim lighting, was an almost perfect environment for fine dining.

** Apologies for the dark photos, but lighting was a huge issue during our romantic dining...

Our host for the evening was a very friendly and knowledgeable Jeremy whose partner in crime, Sommelier Aaron, were superb hosts with the most. Serving food prepared by Executive Chef Andy Cook, the evening was kicked off with a chilled cherry and watermelon gazpacho topped with a tempura breaded lettuce leaf. It was the perfect beginning for a warm spring or summer evening, refreshing to the palate. Contrary to its name, it was not a sweet bite but quite savory and true to the gazpacho category.

The first course was a spring heirloom lettuce salad with truffle and aged parmesan. The light salad wasn't overpowered by the sometimes overwhelming truffle taste and aroma, but rather had a nice balance of earthiness and acidity in the creamy vinegarette dressing. Paired with a Willamette Valley Argyle Brut, the light crispness of the wine complemented (and complimented!) the tasty starter.

Our second course was a celery root gratin and roasted purple artichoke with pearl onions and creamed spinach. Creamy and smooth, the celery root emulsion and the sweet caramelized potatoes were like a savory custard dancing with flavor. The creamed spinach was nothing if not creamy and delicious. Our sommelier paired an Austrian Salomon-Undhof Gruner Veltliner, a vineyard with cellars that pre-date Christ!! The sweet subtle flavors of the wine are similar to a Guwertziminer, enhancing my already prepped appetite for the main event.

And yet, our main event was yet to come, but not before the tiger prawn ravioli with creamy fennel puree, deep fried basil and a light lobster bisque. If it sounds like a mouthful to say, just imagine the more-than-a-mouthful portion and flavors. The sweet tiger prawns were "stuffed like ravioli pillows of buttery goodness" (this was a direct quote from my table), and the deep fried basil was a pleasant surprise and somewhat shock - it must have been flash fried because basil normally naturally wilts from heat, and yet these leaves were still in tact and crispy. The Pouilly-Fuisse Les Vernays Burgundy was a heavier and richer wine, brightening the seafood and pasta flavors well.

Alas, we were ready for our main course, although at this point, we could have easily stopped and walked away from the table, quite satisfied and happy with our evening thus far. However, they twisted our arms and we stayed for the seared beef fillet with horseradish pomme puree in a braised ox cheek and truffle madeira jus. This tender cut was prepared medium rare, so tender we could cut it with the back of the fork. The potato puree was alive and vibrant with the burst of horseradish, and a warm blanket of truffle jus was the savory icing. A Spanish tempranillo, the most traditional of all Spanish wines, paired perfectly with the beef. The rich and full bodied Ribera del Duero Condado de Haza Alejandro Fernandez sealed the deal for the evening with its ripe berry flavors and smooth finish.

Somehow, we managed to fit in some dessert. With some more arm twisting, we enjoyed a dark chocolate with olive oil gelato, tangerine and lavender. The smooth pudding-esque finish was irresistable, and the sherry-like Madeira opened up the olive, citrus and flowery flavors melded in the gelato.

Gordo may be difficult on camera, but he's smooth as silk on the plate, and the restaurant bearing his namesake proved that. Hopefully during happier economic times, we will get to see more of Gordo's culinary visions in L.A. For now, The London Hotel will keep our anxious stomachs and salivating palates at bay, while "Kitchen Nightmares" and "Hell's Kitchen" will keep our fears in tact.

Golden State Cafe Shines Brightly Among Fairfax Superstars

2009-06-07T10:18:00.000-07:00

The recent renaissance of hip fashion and hip eateries emerging onto Fairfax Avenue in West Hollywood has brought new life to some ol' faithful dishes. Among the rise of nouveau and pricey gourmet gastrpubs comes Golden State, where your burger doesn't cost more than the couple of beers you drink with it, and it won't leave you angry for splurging on something that you used to buy from a drive-thru line. This burger joint is different, and you can tell the minute you walk through the door.

The simple menu consists of three American staples: burgers, sandwiches and sausages. But these aren't your dad's backyard grilled burgers or dogs. The burger is cooked perfectly medium with plenty of juicy pink beef patty to complement the rest of your colorful plate. Partnered with applewood smoked bacon and Fiscalini Farms white cheddar, fresh arugula, tomato and homemade aioli, the burger looks a bit like a model for how the ideal hamburger should look, but more importantly, taste. The sweet bacon and the creamy cheddar are the savory icing on this burger. You just may have to order two and take one home.

Not to be forgotten are the crisp delicious fries accompanying the burger. These are definitely not the afterthought. And Golden State makes their golden fries also standout by providing Curry Ketchup for those wanting a kick to their taters. It may not be for the traditionalists like me, but combining curry and ketchup will definitely pique the taste buds.

The special of the day (and a frequent and popular special, according to co-owner Jason Bernstein) was the Ale Battered Fish and Chips. The light Atlantic cod was fried in a tangy crisp batter and served over the same great fries (see above). The sweet flavor of the fish will make you forget the malt vinegar - well, I did at least, while the homemade tartar brings the whole dish together. There's no question as to why this is such a popular special among customers.

I possibly fed my eyes before my stomach during my visit, but there's something about a colorful plate of potato salad near burgers and beer that makes it irresistible. The bright red diced bell pepper and the green fresh parsley and chives please both the eyes and the palate. It just may inspire you to go home and reinvent mom's boring potato salad recipe... just don't tell her. And the plentiful portion is enough to split or take home (with that second burger you ordered).

Finally, for those familiar with the reinvention of gelato headed by Tai Kim's Scoops in Silverlake, knowing that Golden State has a distribution partnership with Scoops is music to their ears and gas in the tank. For those not familiar with Scoops, try one of the unique gelato flavors and experience seemingly clashing ingredients that meld so well together, you'll wonder why you can't buy a gallon of Lavender Chocolate or Peanut Butter Oreo at your local grocery store.

I would be amiss if I didn't mention the variety of local beers and ales Golden State offers. My visit was alcohol-free but the options were tempting and will certainly bring me back for a great burger and beer.

Golden State brings a warm neighborhood vibe to a fun neighborhood. Opening a restaurant during the Great Recession is not just risky but ridiculous to most. But great burgers and beer have survived tough times before. Here's to not just surviving, but thriving.

The First Harvest of the Urban Garden!

2009-05-18T22:56:00.001-07:00

It has officially been two months and 20 days since the first seeds were planted into my small plot of dirt outside my back door in my urban garden. It was a bit slow at first, but I am happy to say I had a first harvest last Sunday from the aromatic and happy small bundle of cilantro. It didn't take very long for the first sprouts to appear from the ground, but it did patiently take it's time to grow up big enough to be cut.

The aroma from the freshly cut bundle filled the entire kitchen, and I couldn't get it off my hands after handling it. It made some of the tastiest salsa I have ever made from scratch, and I know it is all thanks to the home-grown care and love.

A further update on the garden:

FOUR potato plants
SIX tomato sprouts
lots of shallots
lots of chives
FOUR serrano chile sprigs
lots of thyme
FINALLY a small sprout of basil

Stay tuned for more pictures and updates!!!

Happy Urban Gardening!!

Soft Opening of Bottlerock Downtown Tonight!

2009-05-12T19:40:00.000-07:00

For those of you familiar with the recent Culver City renaissance, you surely know about Bottlerock. Sitting quietly (well, not really "quietly" on busy nights...) and unassumingly along a side street to the hustling and bustling Culver/Washington gateway, this wine bar has probably titillated your wine-loving taste buds a number of times.

This little establishment has just grown up so fast right before our eyes!! Within just a few years of opening up on the westside, a new eastside sister is soft opening tonight in Downtown. The official sign will be lit and ready for business on Friday the 15th. So make the more than worthy drive to 1050 S. Flower Street and find the second installment of a not-so-quiet busy and palate tempting purveyor for some great little bites, cheese and a bottle of your favorite whatever. You'll never be so happy to drive around the one-way streets looking for a parking meter.

Haute Cuisine at LA County Courthouse

2009-05-04T10:25:00.000-07:00

Our tax dollars can't afford decent snacks for the jury??

And yes, that's a half drunk bottle of water in the display case presumably for sale. I'm hoping the sandwich is half-eaten too... What a treat...

For the people, by the people...
Sent via BlackBerry from T-Mobile

Bring the Kentucky Derby Party to Your Home!!

2009-05-01T12:06:00.000-07:00

It's that time of year again when the big beautiful hats and ensembles appear on parade, the bourbon and mint juleps flow freely, and the thoroughbreds capture an audience of millions. Why not join in the fun and have a Louiseville-style party of your own with friends tomorrow? The folks from Churchill Downs have partnered with Bobby Flay to create the ultimate destination for your own Derby party, including recipes, games and even a portal for wagers on the race.

At the very least, you can brighten up your weekend with some real Southern cooking and imbibe like the audience in Louiseville. And you should DEFINITELY pull out your big hat for the day!!

A Movie After My Heart (And Stomach)!!

2009-04-29T11:48:00.000-07:00

I was perusing the Barnes and Noble bookstore over the summer last year and came across a curious but striking book to a food-lover like moi: Julie & Julia. The book, written as a true life memoir, tells the story of a woman trapped in her dead-end office job, feeling uninspired in her young life with no direction for her future's path.

Haven't we all felt like that, sister...

The book is now being made into a movie, starring Meryl Streep (arguably one of Hollywood's best and legendary actresses to ever appear on the big screen), and I can't wait to see it!

Watch the trailer here!!

I look forward to, not just a touching story of someone almost every young woman can related to at some point in her life, but to see the story of a woman so admired and hailed by many woman generation after generation, including myself.

See you this summer at the movies!!!

I Am Officially Calling Out Olive Garden!!!

2009-04-27T16:40:00.000-07:00

Don't get me wrong. I've always been a girl always on the hunt for a good bargain and value. I'm not going to bash the Olive Garden's All-You-Can-Eat Salad & Breadsticks. It has fed me (and millions of others, I'm sure) quite well during tough times.

HOWEVER... I have a few bones to pick with you, Olive Garden.

First of all, you have accosted the airwaves recently stating that you as a company send your chefs to the Tuscan province in Italy in some 11th century estate to train them in the art of Italian cuisine...

REALLY?!? Really, Olive Garden? Do you expect me to believe this? After the horrendously bland and over-creamed dishes I have tried to eat when visiting relatives suggested your restaurant for a family meal together in the 80s and 90s?

Fine. Even if I did believe it and it were truly true, that would be VERY COOL of you, and you would be better than many Italian restaurants run by true Italian nationals with their family recipes, faded and tattered, in hand who could only afford to hire and train a local chef with prior Mexican and Chinese restaurant experience. And yet, ask a local foodie for "decent" Italian food in their area, and the words "Olive Garden" will NEVER slip through their lips.

Olive Garden - 0.
Moonlighting Fooditor - 1.

Second of all, you have now assaulted the airwaves with a new promotion of your "ROLLATINI" entree...

I'm sorry, what the hell is a rollatini, and is that Italian? Lo and behold, "rollatini" IS an Italian word. Mea culpa. That's LATIN for "My bad." When I first saw this commercial, I thought you made up the word to try to fool us ignorant masses that you serve food that must be Italian because the words end with "INI." But you got me on this one.

Olive Garden - 1.
Moonlighting Fooditor - 1.

And yet, after a lengthy discussion with other foodies and friends, you, Olive Garden, still lose the authenticity game for your LAZY NAMING CONVENTIONS, such as Chicken CON BROCCOLI. You couldn't even TRY to be KIND OF Italian by calling it "Pollo con Broccoli" or how about a literal translation, "Pollo con Broccolo?" Make it even the SLIGHTEST BIT MYSTERIOUS to your customers, whom you apparently consider less than intelligent enough to be able to figure out what "Pollo con Broccolo" could possibly translate to??

Olive Garden - 1.
Moonlighting Fooditor - 2.

I win. You just wait for my blog about the Italian cuisine recently enjoyed at Fabio Viviani's Cafe Firenze (coming soon!!).

But I promise you will still probably see me one day in the near future for All-You-Can-Eat breadsticks and salad. No hard feelings.

Here's To Great Earth Day Ideas!!

2009-04-15T12:37:00.000-07:00

Photo Courtesy of NOAA.gov

Welcome to Earth Day 2009!! In honor of our incredible planet, here's a list of some great ideas for how you can celebrate and support a most important holiday!!

Zagat has posted a list of Los Angeles restaurants serving earth-friendly meals today, Earth Day. So you can feel good for helping both the environment and the economy!!

Jones Soda has an AMAZING idea for Earth Day: their corporate offices will be powered 100% by human energy via bicycles in their offices. Visitors and employees can fuel the offices' electricity by pedaling for a great cause! They even have a webcam to watch the action!!

Finally, famous Angelino foodie blogger CarolineOnCrack has shared a list of feel-good options for your Earth Day, including the opportunity to have one tree planted for every organic or Earth Day cocktail purchased at various LA bars. Now THAT'S how I like to celebrate Mother Earth!!

New "Etsy-Esque" Food Website To Check Out!!

2009-04-14T14:02:00.000-07:00

Foodzie is a new website that features artisanal foods made by small companies, some locally and regionally available. Customers can shop by category, featuring cheese, baked goods, meats, chocolates, teas, and food gifts, or they can shop by location and find businesses in your own state with fun treats. Each business featured on Foozie has a profile with the business's history, adding so much more personality and depth to the non-corporate food you are supporting.

Looks like I've added a new notch in the online shopping belt!!

Inspiration From Sacramento, Execution At Home In L.A.

2009-04-10T10:36:00.000-07:00

There's one thing to catch your favorite foodie shows on T.V., like Top Chef, or Iron Chef, or Throwdown With Bobby Flay. It's another to actually try to replicate the mouth-watering culinary miracles you see unfold on that boob tube... unless they are the kind of miracles that could make any non-cook turn into an instant culinary Anne Bancroft (you know, from "The Miracle Worker"?).

Anyway, after watching one of my foodie faves this week, I quickly grabbed the remote, pressed pause on the DVR, and began to think how easy this quick diner staple I was watching unfold could be to make in my own kitchen, and with my own twist: a Garlic Marinated Steak Sandwich With Horseradish Aioli (there's my twist). Hailing from a hole-in-the-wall joint in Sacramento, CA called Jamie's, this sandwich rocks. Hands down. Here's the rundown on how you too can make this hand-held piece of heaven at home. NOTE: this is a full 24-hour process since you will be marinating the steaks overnight, so begin preparing the night before serving.

Marinade:
1 lb. top sirloin steak, cut into appx. 4 oz. pieces
2 heads of garlic
2 Tbsp. kosher or sea salt
2 tsp. black crushed pepper

Jamie's uses filet mignon, which I do not normally have waiting in my freezer on a weekly basis, so I used top sirloin which IS a staple in the freezer. First step is to prepare the marinade, which consists of whole garlic cloves in olive oil, kosher salt and pepper. Preheat oven to 350 degrees. Fill a casserole dish with one inch of olive oil. Add two heads of garlic, peeled but whole cloves. Sprinkle in the salt and pepper. Roast in the oven for 45 minutes. After roasting, remove from the oven to cool for 15 minutes. Add the marinade to the raw steaks in an air-tight container and refrigerate overnight.

Horseradish Aioli:
2 egg yolks
1 tbsp. white wine vinegar
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper
2/3 c. peanut oil
1/3 c. olive oil
3 tbsp. prepared white grated horseradish, or to taste
3 garlic cloves, minced or to taste

Cooking instructions/recipe can be found HERE. And according to me, my boyfriend and my roommate, it is AMAZING... Prepare the aioli while the marinade is roasting in the oven. After the aioli is complete, place into an air-tight container and refrigerate overnight as well.

REMEMBER: all of the above prep should be done the day before serving.

The next day, remove the marinating steaks from the refrigerator. Grill them over medium heat to taste (I prefer medium rare). Add any leftover garlic and olive oil from the marinade to the bread and sear for a few minutes on a flat skillet.

**Important: use thick and freshly baked bread, such as a French rustic baguette, thick enough to remain in tact even with the moisture of the aioli and steak au jus. Toss in a crisp piece of romaine, freshly sliced tomato, and spread your homemade horseradish aioli freely onto the bread. Makes about 4 sandwiches. They go perfectly with homemade fried onion rings!!!
<--------

Serve and eat immediately!!! Impress your friends and family with your simple yet delicious cooking, all courtesy of your weekly ad hoc cooking class via the boob tube. See? TV doesn't rot the brain or imagination!!

My Urban Garden Is'a Growin'!!!!

2009-04-09T13:53:00.000-07:00

It has officially been one month, one week and four days since I began my small garden outside my backdoor. Unfortunately, I did not realize how long it takes for tiny seedlings to gestate and grow. So for the past 45 days, I would go outside, study the wet dirt I just watered, and look for any signs of new plant life. Let me be the first to say on this blog of mine that "patience is a virtue." No, really. Seriously.

However, I am happy to report that there IS progress!!! Albeit small, I'm looking forward to the next month and to widening the garden to include some tomatoes, which I hear grow like crazy!! Take a look at the pics!!

The next couple of pictures prove this supposed "theory" of photosynthesis... Apparently you really do need plenty of sun to grow plants, even those that CLAIM they don't need much sunlight or any direct sunlight at all... I'm still trying with this other dwarfed and darker side of the garden. We were hoping to see some lilies and strawberries, and instead we see small shoots of something. We aren't sure what yet though... hopefully within the next month we'll know whether or not to pull these small shoots because they are weeds or whether to keep talking to them nicely and hope for warmer and brighter days with more direct sunlight in this dark patch...

No matter what, this project has been quite fun and interesting. Thanks to my boyfriend who inspired this, I'm going to keep trying to farm in my little concrete jungle. Stay tuned for next month's update!!

Food Network Enjoying Huge Success During Recession - Momentum To Continue With Renewed Seasons!!

2009-04-08T11:29:00.000-07:00

Food Network star Robert Irvine.

The Food Network has been enjoying great success during these tough economic times. It's obvious that people have more "home" time and need to start working on their own cooking techniques, as opposed to regular dining out... And with new seasons of shows like Dinner: Impossible, TFN is sure to keep its growing audience quite happy.

Check out the Wall Street Journal's article here.

And, if you're a Food Network fan like I am, you'll be thrilled to know the Next Food Network Star Season 5 is coming very soon!! Check out the contestants we will grow to love (and hate)!!