First Look: Farmers Market Preview

The days are warming up and your tongue is craving the sweet strawberries and juicy peaches of spring. Even with the occasional bright sunny day, it’s still just a bit too early for fruit, but the farmers markets are starting to bustle. This Sunday, the Dupont Market was alive with bustle, and lucky for the home cook, springtime is just around the corner.

I have to say, I’m a bit of a farmers market snob. Having spent the last three years shopping at the best markets in Los Angles, it’s hard not to be. But inspiration from this week’s Washington Post Food Section spotlight on farmers markets had me yearning for a trip to the market.

While April is still a bit too early for East coast produce, the Dupont Market was alive with farm fresh eggs from Smith Meadows Farm, Pink Lady apples from Quaker Valley Orchards, and bright green butter lettuce from Endless Summer Harvest. Local artists entertained with folk music and customers cooled off with a sweet bite of Dolcezza’s gelato. While the market was sparse on the produce end, shoppers happily purchased artisan bread from the Atwater Bakery stall, organic shitake, trumpet, and oyster mushrooms from Mother Earth Organic Mushrooms, and grass-fed cows milk from Clear Spring Creamery. As the weather continues to warm up, more produce will appear each week. With so much inspiration straight from the markets, this spring give your recipes a new look with products straight from the farm.

Eatin’ and a Drivin’, Drivin’ and a Eatin’

The wide open road offers the traveler many things. Peace and calm, long stretches of land full of solitude and reflection. Broad picturesque views and rolling mountainsides dot the land, with a car often the only inhabitant for miles. Quirky road side stops, local flavor changing from city to city, mile to mile. The road can nourish the soul, the mind, and the stomach. Stops along the way break the monotony of driving and offer a slap in the face of the culture and food of the land.

Heading west from Los Angeles, a detour north is unescapable, for the immense caverns of the Grand Canyon lay within a days drive. Topped with snow, even a few minutes in the national park are breathtaking, the surreal views showcasing the bounty of the landscape. Driving west toward New Mexico, a stop at Whataburger is a must. The pride of the southwestern hamburger joints, this juicy burger is best alongside a mikshake and fries, true road trip style.

Late night driving west into Texas is lonesome. The road becomes impossibly dark and unnervingly empty. Morning sunshine brings clouds so low you can reach out and touch them and a true Texan lunch of barbecue. With large outdoor grills full of brisket, chicken, half-smokes, ribs, Rudy’s BBQ is a mainstay of San Antonio. The meat is tender and juicy, covered in dry rub and then dipped in Rudy’s homemade sauce. Baked beans and coleslaw are a must for sides, and the sweet creamed corn offsets the spicy meats. Finished off with an ice-cold root beer, this giant sized lunch is serious business in Texas.

Home to the Alamo, the river-walk,  and a diverse spread of Southwestern culture, San Antonio is also a great place to try local Mexican cuisine. Hidden back a woodsy area at outskirts of San Antonio, El Bosque is stomping ground of the locals with a lot of flavor. The signature dish, chili rellenos stuffed with a sweet and spicy mixture of beef and raisins, is reason enough to make the trip. And you won’t be able to get enough of the Tex Mex staples of beans, rice, taquitos, and enchiladas.

Heading further West, the sky fills with a dramatic mixture of pinks and reds as the sun sets on Texas.

Pull into New Orleans in the deep night and the city is still alive with party goers walking Bourbon Street. Whether you spend the night driving or drinking, breakfast in New Orleans is definitely beignets at Cafe du Monde. Listen to street performers belt out jazz classics at this famed waterfront cafe, watching tourists and locals traipse through the cities historic streets. Hot, powdered sugar covered beignets and cafe au lait provide a great start for a day of exploring NoLa.

Walk the streets, take a step back in time and marvel at the beauty of a city rebuilt. Outdoor cafes and bars offer spirits in true New Orleans style with live music; shops provide cajun spices, gumbo seasoning, and cookbooks, true souvenirs for the foodie traveler.

A trip to New Orleans must include a good southern meal and Acme Oyster House really shows off creole cuisine. Fresh oysters, shucked at the bar, greet guests into this award-winning New Orleans staple. And when in NoLa, a po-boy and gumbo are definite musts. Juicy shrimp, breaded and fried are stuffed into a soft roll, topped with tomatoes, lettuce, and tabasco spiked mayo. Served in a bread bowl, spicy, earthy and full of flavor, Acme’s gumbo shows off what makes this dish a New Orleans favorite.

From New Orleans there is no where to go but North into Tennessee. A must-stop for a the foodie road tripper, Memphis is another city who boasts the best barbecue. At Blues City Cafe, ribs slathered in sweet, spicy sauce, crispy fries and buttery toast really hit the spot. And nothing says the south like a tall glass of  sweet tea.

Finally, the east coast appears as the monuments of Washington DC graze the skyline. Maryland crab defines this area of the east and crab cakes at Eastern Market make a lovely lunch. Peruse the vendors of the market, purchase meats and vegetables, pastries and fresh flowers. End with a a market lunch, a juicy crab cake on a delicate, sweet roll and large heaping of coleslaw.

From west to east, the foodie traveller can certainly eat their way across the country. From road stops to pit stops, eating plays a big part of driving long treks. One might say it’s even be the reason for the trip after all. With a good friend by your side and a good meal in your stomach, any day is a great day to start a foodie road trip.

So Long Los Angeles, It’s Been Swell

The great thing about Los Angeles is that at the drop of a hat you can do just about anything. A thirty minute cruise through the city and you’re working on your tan and eating ice cream on Venice Beach. Or hop on the subway and head downtown for dim sum and red bean pastries in Chinatown. There’s a farmers market every day, where the freshest local, organic produce can be turned into a meal worth feeding the Gods. And on every corner you can find either a great cup of coffee, a bacon wrapped hotdog or a bakery sporting cupcakes. The culture in Los Angeles is so diverse, there is everything from Jewish delis selling the best Matzoa ball soup to dim sum in Chinatown to the classic Los Angeles staple, a hot dog at Pinks. Moving from this city is a hard thing to do; there is so much food to be missed.

On Wednesday morning, bright and early, a true foodie will head west to the Santa Monica farmers market(Arizona and 2nd Avenue). Nothing beats Californian produce, and this market is unparalleled, with helpful and attentive farmers always ready to share a story or a laugh. At Weiser Family Farms,smiling Alex Weiser helps you choose purple and yellow carrots and butterball potatoes. In the summer the farm has intricately flavored melons and delicious mulberries, if you can manage to track some down. For more berries, including bright yellow and orange raspberries and pungent blackberries, the ladies at Pudwill Farms won’t steer you wrong. And there is nothing better than a California strawberry, especially the ones from Harry’s Berries. At the end  of the market, Monak Ranch is great in the summer for a rainbow array of heirloom tomatoes, and the stall next door, Sea Canyon, is the place in the winter for apples. And the peaches at Reiger Farms are dream worthy; bright, sweet and tart, they are a taste you won’t soon forget. While spring and summer offer a dreamers delight of fruit and vegetables, this market holds true even in the winter, with farmers bringing an abundance of wonderful citrus, root vegetables, and flowers. Grab a coffee and pastry from Rockenwagner Bakery, a Austrian style bakery located nearby, and stroll along, smelling, tasting, and learning about the bounty of California.

While you’re near the beach, check out the eclectic Venice Beach. Rent a bike from the Santa Monica Pier and ride it along the beach through the Venice boardwalk, stopping to check out the body builders on Muscle Beach and the rowdy street performers.  Keep heading along the beach east towards the must-see the Venice Beach Canals. The houses that line the man made canals are breathtaking, the area breathes of  peaceful calm. Nearby Abbot Kinney Boulevard is home to a number of unique boutiques, shops and restaurants. Jin Patisserie is a wonderful place to take a break. The relaxing zen garden compliments the delicate cakes, macaroons and sweets of their tea service. Not far from Abbot Kinney, you can find the city’s best Italian store, Bay Cities. The meatball sandwich is worth the plane ticket alone.

Heading East, the drive through Beverly Hills into Hollywood is an adventure all its own. Take Wilshire Boulevard and you’ll pass numerous doughnut shops, a strange staple in a city full of health food fanatics. Beverly Hills is home to a few classic Los Angeles food stops, including Sprinkles cupcakes, which started the cupcake craze and a Pinkberry. Frozen yogurt in Los Angeles has become a dime a dozen; every shopping center seems to have a FrozenBerry, SnowBerry, or Yogurtland.(See MattBites) The original is still the best, and ask for mochi as a topping, this Japanese gummi bear makes the yogurt so much better. The area is also home to several upscale patisseries, including chocolate haven Madame Chocolate, Boule for bread and dainty cakes, and Paulette for beautiful, french style macarons.

A little more east and you’ll hit the start of Hollywood. Among the selection of Ethiopian restaurants of little Ethiopia, you’ll find Jewish deli Canter’s. With great matzoa ball soup and an open 24 hours policy, this is a popular late night hang out. For a grilled Reuben, however, Greenblatt’s deli has no competition. Half pastrami, half corned beef on rye with sauerkraut and extra thousand island is the way to go. Nearby, the best brunch spot is The Griddle. But be warned, there is always a line and the giant pancakes are topped with sugar, sugar and more sugar. Just a hint, you can order just one pancake and one is more than enough. The chili here is also phenomenal. Hollywood is also home to Runyun Canyon, one of the many hiking area’s Los Angeles offers. Burn off all those calories hiking up above the smog; you’ll get some great fews of the city and may even see a celebrity or two. For a cool treat after your hike, Mashti Malone’s is a Los Angeles favorite, well-known for their rosewater ice cream. A hidden gem slightly east of the area is Scoops, which offers fresh, inventful flavors, like black sesame, honey thyme, or brown bread ice cream.

Keep heading East along Sunset Boulevard and you’ll hit Sunset Junction. During the day, stroll into the boutiques and take a photo booth picture at Pull My Daisy, then  grab a coffee at Casbah Cafe and people watch outside. For great Vietnamese noodle soup check out Pho Cafe, then walk to nearby Echo Park and sit near the lake. Try the fruit from a street cart, fresh melons, pineapple, mango and coconut diced up to order and topped with lime juice and chili powder.It’s very refreshing and very LA. For dinner, head slightly south to Los Angeles’s Koreatown, home to numerous karaoke bars, Korean spas, and barbecue. The place for Korean BBQ is Parks, which offers an impressive display of kimchi as well as the best pork belly in town. After dinner, a drive up the street will take you to Los Feliz. Have a cocktail circa 1980 at the Dresden and if you’re feeling confident, take a turn singing at the piano bar. If you’re possibly still hungry, almost everything on the menu at Fred 62 is great, and the Mac Daddy and Cheese Balls usually hit the late night hunger spot. Or in true Los Angeles style, venture onto Taco Zone(Alvarado and Montana), Los Angeles’s best taco truck. The steak tacos with lots of lime, onion, and cilantro can’t be beat.

Once you hit Downtown you’ve pretty much had the run of Los Angeles, although the area offers so much you could spend a good amount of time there. A interesting overview is Grand Central Market. It’s a little beat up, but there are numerous stalls of spices, produce and food to walk around and taste. A nice day trip downtown is wandering around Little Tokyo. The grocery store in the market area offers numerous Japanese staples, the boutiques show off new and old Japanese wares, and the bakeries offer light, sweet cakes for a snack for the road. For a break from all the food, see an exhibit at The Geffen, part of the Museum of Contemporary Art or visit the Japanese American National Museum. Another must do in downtown is Phillipe’s. Opened in 1908, this is the place the French Dip was born, and these sandwiches are sublime. Juicy meat on French bread dipped in a rich sauce, topped off with coleslaw. Nightlife in downtown is rejuvenated and the area offers anything from dive bars, to burlesques shows at The Edison, to drinks on the roof of The Standard hotel. There is never a dull moment in Los Angeles.

Of course, the list could go on and on. Pack it all into one day. Well, maybe a few. Los Angeles offers so much more, and everyday new places are sprouting up and old classics are being spotted. While the  east coast boasts of melting pots cities and complains about west coast traffic, Los Angeles stands on its own two feet. You really can find pretty much anything in this city, and at the end of the day, the traffic isn’t all that bad. No different than waiting for a subway train anyway. For all its food, among other things, Los Angeles is certainly a city to miss. It’s great that a visit back is sure to fill the stomach and warm the heart.

Slow Down Everyone, You’re Moving Too Fast

Make Jack Johnson a modern day poet and you’ve got words to live life by. So I slowed down my life(and took a quick trip up to San Francisco) for the first annual Slow Food Nation(SFN) event. I went, I saw, I ate. And SFN threw quite the food party, filling the four day Labor Day weekend with more food events than its visitors could handle.

The event overtook the Civic Center Plaza. Built on the lawn of San Francisco’s City Hall, the Victory Garden brought visitors, families, and farmers out to grow and pick produce then donated to local food shelters. At the farmer’s market stalls, vendors from all over California showed off their best produce and wares. Weiser Family Farm’s showcased fingerling potatoes,  Strauss Creamery sold ice cream to cool off the hot day, and visitors walked around eating heirloom apples from Windrose Farm.

At the Fort Mason Center, The Tasting Pavilions showcased every aspect of the food movement. Stalls included beer, wine and spirits experts, pizza baked in brick oven built specially for the event, cheese, charcuterie, and olive oils from all over the US. Taste workshops gave visitors an intimate look at specific food items with lectures on items like coffee cupping and raw milk cheese. The bookstore at the Center offered signed books discussing Slow Food issues. The photography exhibit, Slow: Life in a Tuscan Town gave Italian insight on just how to slow down life a little bit. On the lawn outside of the Center, the Slow Food Rocks concert brought music into the mix, with performances from The New Pornographers, Phil Lesh, and Gnarls Barkley.

Throughout the city San Franciscan chefs involved in the movement opened their doors for dinners planned around the weekend.  Day trips brought visitors to creameries, vineyards, and farms around the Bay area and hikes showcased agricultural spaces and green areas of San Francisco.

Slow Food Nation was, at the least, well planned out.

Even so, at the end of my trip, I had little idea what Slow Food meant. Maybe I was too focused eating the amazing food at the Taste Pavilion and reliving my Italian dreams at the photography exhibit to realize what the event was really about. I hadn’t been able to make it to any of the discussions or panels, and thinking back on the event, I slowly began to feel a little lost. When I imagined a definition, I thought about slowing down to think about what we are eating, how it is grown, sold, processed, and all the  elements that go into that system. This seemed the right track, but somehow I felt there was more.

The follow-up e-mail from SlowFoodNation.org did little to help my education cause. Over 60,000 people came to the event it heralded, and tickets to the tasting pavilions sold out in advance. The site itself did a wonderful job showcasing the event, including information on planning and how the ideas became a reality. But Slow Food itself was just two words on the site, being used to describe the event, the farmers and such.

At SlowFood.com, an international website for the cause, I found more of the information I was looking for.

“Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.”

This definition made sense and it seemed I had been on the right track. SFN had showcased farmers who were certified organic, used no sprays or pesticides, or practiced dry-farming, which allows the produce to pull nutrients and water from the earth. Lectures had stressed the ideas of buying locally, government policies that affect the food systems, the affects of climate and environmental elements on food costs, availably, and sustainability. The Washington Post described the event in these terms.

“Slow Food Nation, as the conference was dubbed, aimed to create a very different impression. At formal lectures, impromptu outdoor speeches and even in the tasting pavilions, where those very wines and cheeses were being served, the talk was mainly about how to transform the food system—and Slow Food’s reputation. Chefs, authors, activists and CEOs focused not on gastronomic indulgence but on new political relevance at a time when food is poised to take center stage.

The  idea of transforming the food system and understanding of food’s political relevance began to define Slow Food. Good food, grown and produced in a clean way. It held onto traditional elements, and did not harm the environment and culture around it. In the way stood convenience foods, cheaper farming and production methods that are adverse for communities or the environment; unethical labor situations and inhumane practices. Slow Food was really about getting everyone good(healthy) food while looking out for the environment and tradition.

And Slow Food Nation really did a good job of showcasing these ideas. Although the definition of Slow Food could have been spelled out a little clearer, each event glorified what Slow Food is all about, and brought an understanding to its guests about its importance.

Summed up in Time Magazine, “In its broadest sense, the movement is trying to get people to stop and really think about what’s on their plate and how it got there. In the end, Slow Food is more interested in producing better-tasting food than leading a jihad against chemical fertilizers, and there’s something to be said for appealing to the stomach to get to the head.”

As a foodie, through and through, I can agree with that. And with slowing down to think about our food a little bit more.

Find more information at:

http://slowfood.com

http://www.slowfoodnation.org

http://slowfoodusa.com

A Wish for Bread

If you could wish for anything, what would it be? Peace, happiness, love. Bread and Doughnuts for the world. Bread and Doughnuts that would bring peace and happiness. A food lovers wish. Or a seven year olds. Would it be your wish?

Yoko Ono asks just that in her art installation, Wish Tree for Pasadena. In the busy shopping center of One Colorado, twenty-one crab myrtle trees sit in planters made of recycled wine barrels, waiting for wishes to grace their branches. Visitors write their wishes on provided paper slips, and the trees are covered in fluttering white wishes.

“A black motorcycle jacket”

“World peace”

“True Love”

“A new puppy”

These are just a few of those hanging on the trees at One Colorado. Yoko Ono will collect all the wishes, combining them with those from other matching installations in Detroit, Washington, DC, Oxford, England, Alicante, Spain,Rio de Janeiro, Jerusalem, Tokyo, Seoul, and Venice. The wishes will be placed in capsules and installed in the space surrounding her Imagine Peace Tower in Reykjavik, Iceland. Created in the memory of John Lennon, the tower is dedicated to peace and inscribed with Imagine Peace in twenty four languages.It is realized in the form of a wishing well from which a strong beam of light shines. The beam is lit for two months during the year, from Lennon’s birthday on October 9th to the anniversary of his death on December 9th.

The installation will be in Pasadena until November 9th, after which the wishes will be collected and the trees will be donated to the community garden, Arlington Garden.

Does Yoko Ono asking the world to wish make the wishes come true? Does writing these wishes down, tying them onto trees, allowing the world to view them, does this help them come true? It’s a very nice thought, and the installation is quite moving. Especially, for a foodie, the wish for bread and doughnuts for the world.

For more information visit  http://www.onecolorado.com/fun_yokoono.php and www.imaginepeace.com.

I eat:0 NYC

Traveling to an unfamiliar city can always be a bit of a bother. Running around new streets and shops, you are bound to get a bit confused, probably lost, and waste more time than you would like, or than you would on your own home turf. Even if you may have traveled to the place before, home is home, and everywhere else is, well, not. Without risking the humiliating fate of a visitor who sticks out like a sore thumb, a new city is one that begs to be explored. This of course can lead to great finds, or unfortunate cheesy tourist traps. Fortunately, with the foodie flag flying high as a traveling guide, any city is bound to show a newbie a heck of a time.

For a quick trip traipsing around New York City, unfamiliar ground without a local guide, food led the way. Dinner at Mario Batali’s Babbo, a lunch at Thomas Keller’s Buchon Bakery, and a snack for the flight back from Pichet Ong’s Batch was an excellent tour de eat.

For any Mario Batali fan, Babbo is a fitting place to start a New York City trip. The branzino is delicious. Earthy flavors from the grill are embedded in the tender fish and the lemon jam compliments the meat with the perfect mixture of tart and sweet. Tucked into Greenwich Village, this tiny restaurant bustles with diners eager for a peak of Mario, as well as weathered locals.

Perched a top the Time Warner building, Buchon Bakery is the NYC place for boulangerie style sandwiches and pastry. Overlooking Central Park, the building, home to a designer mall, fills with business men, ladies who lunch, shoppers and those foodies who know(or wish to know) the wonder of Thomas Keller.

The pastry cases of the bakery are filled with chocolates, cookies, classic French pastry, and rustic sandwhiches. A roast beef sandwich on crunchy French bread starts a meal that is sweetly ended with an almond crossiant, or a TKO, Thomas Keller’s own oreo cookie. It’s certainly worth a trip uptown for these cookies.

While New York City, home to many of the nation’s top chefs and restaurants, could entertain a foodie’s journey for days and days, some trips have to be short ones. A stop in the village before heading back west provides snacks for the plane.

While tasty passion fruit rice pudding can be a sweet breakfast, the chocolate ginger cookie from Pichet Ong’s bakery makes for a great pre-flight treat. Cupcakes topped with edible glitter adorn this pastry chef turned restaurateur’s tiny shop. But it’s the dark, rich chocolate melt away cookies that really steal the show.

Walking up and down the blocks and avenues of this city can seem overwhelming at times, and so many restaurants line the streets, it hard to not get sucked into a tourist trap. But with a little research, a foodie’s trip can make sense of the city streets and lead the way to a great trip!

Cruising North along the 5, there’s one place on my mind. Down at the end of Market Street, the Ferry Building awaits, alive with the farmer’s market. The all-night drive saves just enough time for a quick nap and then it’s off we go, into the heart of the Bay City. The Ferry Building is the first stop, and my heart jumps a little to be inside this gastronomic mecca.There are gorgeous pistachio macaroons from Miette, a love affair of a little bakery, hearty whiffs of cheese from Cowgirl Creamery, and exotic mushrooms from the Far West Funghi stand. Just outside, the Saturday farmers market bustles, alive with juicy persimmons, musky Andante goats milk cheese, and everything from chicken feet to five different varieties of dried beans. It’s hard not to want to wrap it all up, tuck it into the car, and bring it back to Los Angeles.

Leaving the farmer’s bustle behind, it’s a short walk along the bay to Fisherman’s Wharf for a steamy, warm sourdough baguette. The crisp air stings as we bite into Boudin’s crunchy bread and begin to walk up one of San Fransisco’s famous hills, towards North Beach. This little Italian section echoes of the Philadelphian Italian Market or New York City’s Little Italy, sealing San Fransisco’s place in my East Coast heart even more. A quick walk through Washington Square Park, past the array of ever present dog walkers, always brings us to Palermo Delicatessen. Sifting through imported dried pastas and olive oil, it’s a lovely sight to see for my Italia obsession.

Straying off our beaten path, we head towards Pacific Heights, per suggestion of a born and bread San Franciscan. On Pine Street, we find the little bakery, Boulangerie Bay Bread. Inside, the tiny shop is packed with customers and its beautiful canneles, buttery tarts, and the most wonderful macarons ever. The canneles are dark and crisp with oh-so-creamy interiors, the macarons, flavored with spicy pumpkin, tart cherry, or salted caramel, melt in your mouth. A new love affair with San Francisco begins at this Boulangerie.

Navigating the windy roads of the city, on a bit of a Boulangerie sugar high, we make our way towards Twin Peaks, exploring another new-for-us area of San Fransisco . A tall climb to the top of these summits, up windy wooden steps built into the hillside, reveals a breathtaking view of the city that has swept my heart. It’s hard not to care for a place that has so much to offer. From a wonderful market, to an Italian mecca, to fresh baked bread, to the softest macarons, every trip to the Golden Gate city brings new adventures and revisits old favorites. Along Route 1, past Big Sur, the scenic route is said to be well worth the extra time, and another visit must be planned soon to explore this path. Unfortunately though, with busy work days and little free time, sometimes all that can be done is some San Fransisco Dreamin’.

Rosemary Salted Caramel Macarons

Bay Bread Boulangerie’s macarons made such an impression, I had to try to recreate them myself. Here I tried a new method, using an Italian meringue(where I usually use a French) and love it. Steeping the cream with rosemary gives these cookies’ filing an earthy flavor, with a salted caramel inspiration all the way from San Fransisco.

For the Caramel(make the day before to allow caramel to set up):

100g granulated sugar
1 tsp vanilla extract
100 g heavy cream
1/2 tsp maldon salt
70 g butter, chilled and cut into cubes

1. In a small heavy bottomed sauce pot, bring cream to boil and steep with rosemary for up to one hour. Strain.

2. Turn a small heavy bottomed sauce pot on medium heat. Sprinkle half the sugar into pot and allow to caramelize, stirring occasionally to avoid burning. Contiune to add sugar until all is added. Cook to a dark caramel color.

3. While sugar is cooking, reheat cream to just barley simmering.

4. Add vanilla to caramel, then pour in warm cream. The mixture will steam up and may splatter, so be careful.

5. Add the maldon salt and stir until completely combined.

6. Cool caramel to 100 degrees farenheit. Using an immersion blender, add butter until sauce is smooth and glossy. Allow to set up and use as macaron filling.

For the Macarons:

100 g egg whites, room temperature
135 g granulated sugar
135 ground almond meal*
135 confectioner’s sugar
1tsp salt

*I usually get blanched almond meal from baking specialty stores, but this time I used an unblanched meal from Whole Foods. For uncolored macarons, this texture works great!

1. In a food processor,grind the almond meal, confectioner’s sugar, and salt together until very fine. Sift.

2. Place the egg whites in the clean, dry bowl of a standing mixer. Place the sugar in a small heavy bottomed sauce pot, and add a small amount of water to create a quicksand consistency.

3.Place the sugar pot over medium heat. As the mixture begins to boil, start the mixer on low speed and begin to mix whites.

4. Continues to whip the whites to medium peaks. Bring the syrup mixture to 240 Fahrenheit, and in a slow, steady stream add it to the whites, mixing on medium speed. Whip on high until meringue is stiff peaks, then decrease to medium speed until cool.

5. Using a spatula, fold the dry ingredients into the meringue. Do not over mix. When totally combined the batter should be thick, but smooth. When drizzled onto itself, the batter should smooth out, not continue to stay stiff. This is often referred to as “flowing like magna.”

6. Line a sheet tray lined with parchment or a silpat. Place batter in piping bag with a small piping tip(or cut tip off bag evenly) Pipe small 1/2″ circles into rows on tray. Small peaks should settle into the piped circles in a few moments. If the peaks do not subside, the batter is under mixed. Place back into mixing bowl and gently mix a small bit more. Carefully sprinkle each macaron with small amount of maldon salt.

7. Preheat oven to 325 Farenheit. Let macarons sit up to one hour to develop an outer shell.

8. Bake macaroons for 11-15 minutes. When done, the macarons should not look wet in their centers, but have very little color.

9. Allow to cool completely and remove carefully from the sheet tray. Using an offset spatula to gently lift the macarons will help with any minor sticking. Fill with salted caramel filling and enjoy!

Oak Glen: Apples Bring a little East to the West

Traveling east into the San Bernadino Mountains, the palm trees and roaring waves of the Los Angeles coast fade out of memory. In their place, tall voluminous mountains appear. The red leaves and crisp air  transport visitors to this Californian New England country side. Oak Glen Road, spotted with apple orchards and village stores, invites families from all over to pick and buy apples, press fresh apple cider, and purchase an array of homespun wares.

After an unfortunate dry season, u-pick apple picking at Oak Glen’s many orchards is scarce this season. Busy with families everywhere, the many orchards swim with visitors. In every direction, people grab at the trees with tall pokers, trying to reach the highest, just out of reach apples. The village stores consolle apple appitites  with heavy barrels and bags of Spartan, Gala, and Rome Beauties. Hay rides bound through the orchards, carrying laughing children, while mothers by apple butter and cider from the orchard store.

At Riley’s Apple Farm(12261 S. Oak Glen Road), families pick through large wooden crates stacked with apples, choosing those perfect for cider. Children wash the apples and turn the large wooden crank that pushes the apples through an old fashioned cider press. The cider is strained and poured into jugs and cups, a refreshing drink and souvenir of the day.

When the sun begins to set, visitors travel further down the winding mountainside to Oak Tree Village(38480 Oak Glen Road.) Here shops offer homemade fudge and treats, traditional Native American and Southwestern leather and turquoise ware, and apple collectibles. Children snack on apple doughnuts as they run around the animal park and go on train rides.  At the Parish Pioneer Apple Ranch(38651 Oak Glen Road), hungry families, tired from a trek through the orchards, enjoy smoked barbecue, apple pie and live music at the village eateries. Although the cold winds of winter bring an end to the apple picking season, the picturesque mountains of the area are enough to bring visitors back for a visit, with some Christmas shopping to be done in the country stores. And fall will come again next year, when apple picking at Oak Glen can bring a little East Coast autumn to sunny California once more.

Apples are abundant as the chilly weather takes over and this Apple Cake is a great way to turn fresh fruit into a warm treat. Served warm, with a scoop of cream cheese ice cream, this moist cake is certain to please.

 Apple Cake

3 apples, pink ladies, or any preferred variety
3 oz butter, room temperature

8 oz brown sugar

2 oz granulated sugar

2 eggs

9 oz All Purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cardamom 

1 C sour cream

1. Heat the oven to 350 degrees Fahrenheit. Butter and sugar the sides and bottom of a 9″ pie pan(a spring form pan with help for easy removal)

2. Peel two apples. Cut the apples into small dice and place them in a heavy bottomed small saucepan. Add just enough water to cover the bottom of the pan and place over medium low heat. Cook until apples are soft( you may have to add a little more water if the water boils off, in order to avoid burning the bottom of the apples.) In a food processor, or with a hand held blender, puree apples into a smooth paste.

3. Cream together the butter and sugars in the bowl of a standing mixer until well combined and slightly fluffy, around 3 minutes.  Add the eggs one at a time, mixing until completely incorporated and scraping down the bowl as needed.

4. Sift the dry ingredients together. Add one third of the dries to the mixing bowl, mix togther, and scrape the bowl to incorporate. Add the apple puree, mix in completely, and add another third of the dry ingredients. Add the sour cream, scrape the bowl down, and add the rest of the dry ingredients, just mixing until the batter is completely combined.

 5. Peel the last apple. Cut the apple into quarters, and using a mandolin, carefully slice the quarters. In the center of the pie pan, fan out the apples in a decorative circle pattern. Carefully pour the batter on top of the apples. Using an offset spatula, spread the cake batter evenly.

6. Bake the cake until the cake does not jiggle when moved and a toothpick comes out cleanly from the center, around 45-50 minutes. Let cool completely on a rack and carefully un-mold the cake. Re-warm to serve.

A Day In Vegas: Chocolates and the Strip

The Vegas Strip

Elaborate Cakes line the Halls of the glorious Wynn

Pastries and Chocolates at The Wynn Patisserie

Macron Tree at the Wynn

Dinner at Spago Las Vegas: Blue Cheese Encrusted Steak and Seafood Pealla

Vosges Chocolate Shop at Caesars Palace

Caesars Palace Fountain

Rosarito

I always say that living in Los Angeles we might as well be living in Mexico. Often I find myself in areas where the street signs are all in Spanish, I seem to be the only Gringo, and it feels more like rural Mexico than an urban sprawl. Fast forward to the rolling hills entering actual Mexico, just shy of the San Diego border and I realize that Los Angeles is not quite the real deal. Spotted throughout the hills, tiny pastel-colored makeshift homes peek out as the bumpy road brings us towards Rosarito. Debris lines the streets and the area has a rough around the edges feel, a dirtier version of the Los Angeles Mexico I imagined. Thirty minutes into this country and the area is only slightly more built up into the tourist town of Rosarito, a mix of poor peasants desperate to sell their wares to the few tourists who wander here in the off season and ritzy hotels and nightclubs to house and entertain these tourist.

Our first stop is a large outdoor market. A bright Mexican candy shop greeted us on the corner of the street as we entered the shopping area. Here, every sort of Mexican sweet can be found from dried tamarind, to candied plums and apricots, to spicy cashews and peanuts. Brightly died pink, yellow and green coconut balls line the shelves, pastes and compotes fill tubs ready to be scooped out and eaten. The stall is a sweet tooth’s paradise!

Inside the shopping market, a collection of stalls and vendors were found selling Mexican trinkets and toys of all kinds. Leather makers engrave belts and wallets with horses and eagles; flower painted pots and stained glass windows line the walls of other vendor’s shops. Silver bracelets, sunglasses, and faux designer purses make appearances throughout the market, as do the puffy traditional embroidered women’s peasant tops and men’s guayaberas. I often thought Olvera Street was a cheesy replica of Mexico that I brought visitors of Los Angeles to, but the tourist town of Rosarito was quite similar.

After haggling with the vendors of the shopping market, Mexican food was necessary to refuel. Not wanting to get caught by a tourist trap selling something less than authentico we walked a bit to find a gordita shack. On a small flat top griddle, fresh tortillas were made as diners happily ate rice, beans, and stuffed tortillas. The salsa and freshly rolled and fried tortilla chips were a satisfying start. The gorditas, two freshly rolled tortillas filled with meats, veggies, and cheese to bind it all, were worth the search for real Mexican cuisine. The beef and potato gordita had a spicy kick, but was full of fresh flavor and was very good. The pork with green sauce had beans in the gordita, which gave it a great texture and flavor. The rice and beans that came alongside the gorditas were also quite tasty; the corn in the rice was sweet and the beans were hearty and delicious. The best was the price; a gordita with rice and beans and a drink for three dollars. Los Angeles can’t compare to Mexican prices!

Next was a stop to a fruit truck, a street food that has lately become a favorite of mine. From behind a small cart, wonderful pieces of watermelon, pineapple, papaya, mango, coconut, and melon are held. For a small cost, a man expertly chops these fruits, shakes his Mexican seasonings over them and adds a few drops of lime juice. Wow! Spicy, sweet, salty, and tangy- this is a street food that has it all. It is a real treat and something you can get in Los Angeles. Try it on Olvera Street, or at one of the vendors in Korea town on Wilshire Boulevard. It’s a great snack for only $5.

After walking the streets of a tourist-less Rosarito further, checking out the Mexican beach, and visiting more shops and vendors, we visited a Mexican bakery. Here I found a patisserie’s delight. Cookies, breads, and cakes, all with a Mexican touch. A sweet pink coconut ball looked moist, but turned out to be a dryer cake similar to biscotti with a layer of coconut frosting sandwiched between it. A large orange sweet bun was more airy and similar to brioche with a crunchy sweet sugar crust. The Mexican wedding cookie, a favorite recipe of mine, was a disappointment. The real thing was similar to a dried meringue, airy and crunchy, not at all cookie like. The raisin muffin was a perfect accompaniment for breakfast with tea or coffee, not too sweet, with good texture and moisture.

Walking back to our car, we passed a taco stand we couldn’t resist. A huge hunk of meat sat turning on a roaster, an onion sitting royally atop, letting its juices stream down the sides of the luscious meat. After grilling our tortillas and slicing the meat, our taco preparer added guacamole and cilantro to the treats. The well seasoned meat was spicy, the cilantro fresh, the lime tangy. A great ending bite just before hitting the road.

Back on the bumpy roads of Mexico we made our way towards the border. As we sat in heavy traffic near the California line, vendors gave one more shot at selling their wares, walking up and down the cars with necklaces, toys and more food. Our churros were a little stale, though we simply couldn’t cross the border back into the US without them! This last taste of Mexico sent us right over the border, after a long day of eating Mexican treats. Another day I may return to Mexico; perhaps to a place less tourist targeted. But for a first time visit, Rosarito proved a nice experience and certainly will keep me quiet the next time I think to call Los Angeles, Mexico.