The Bridge to Nowhere/ San Gabriel Canyon

I don't often post about things besides food, music and fashion but sometimes I get so excited about something I just feel like I have to share it with you guys! This past weekend, I went on a hike at the San Gabriel Canyon up to the Bridge to Nowhere, and it was awesome, to say the least!

The infamous 'Bridge to Nowhere.'

If you are from the area or ever visit the great state of California in your lifetime and love the outdoors/ hiking, please visit this great site. It's a moderate hike upwards and along the way you get to cross through deliciously blue river water and witness some great native Californian plant life (as shown below).

Isn't it just beautiful? I really could not get over how beautiful it was the whole time I was hiking through! It's about 5 miles up to the bridge and 5 miles back, and overall a great way to spend a Sunday afternoon.

Hiking through Californian dessert while being greeted by icy cold river water in between.

I have no idea what kind of trees these were, but boy were they a site. Their furry little leaves had a life of their own!

Once you hike up to the bridge, you have this awesome view of the canyon below, where the water is the most gorgeous shade of blue and literally just calling your name! After a long, hot hike up, the icy cold water is the cherry on top.

Well, hello there Mr. mountain sheep!

Ahhhh, quite possibly the best feeling in the world!

Oh, and did I mention this is the ONLY bungee jumping site in California? Yes, it is, and if you dare, this is an awesome opportunity to be scared out of your wit! But don't worry, Bungee America (who operates the site) offers a 100% safety record.

Golden fields.

All in all, one gooooooooooood day.

More information:

Modern Hiker

Wikipedia

Bungee America

Yelp

Crème Brûlée

Crème Brûlée is one of those things. You know? Those things that are necessary to a dessert lover. You just have to have one at least once in your life! If you don't feel this same urge, then may I ask... do you have blood running through your veins? What is wrong with you!? I'm just kidding, but seriously I think almost all people love this dessert... here's to wishful thinking!

"Times are hard for dreamers." That is quite possibly my most favorite quote from my favorite movie, Amelie. If you haven't watched it, please do! There is a moment in the movie that would touch any foodie's heart - the moment when she declares that one of her favorite things in the world to do is to crack the top of a crème brûlée with the back of her spoon. Ever since then, I smile widely whenever I come across a crème brûlée!

But, there are more reasons to love crème brûlée than that! Actually, there are plenty of reasons. First, it's actually quite simple to make and thankfully only requires but a few ingredients. Oh, and it doesn't help that it's utterly delicious. Creamy beyond words and perfectly sweetened. Of course, the hardened-crackled top is necessary!

A quick note: for some reason when I baked these in the ramekins pictured here, everything turned out rainbows and butterflies. But... I baked another batch in a larger, deeper dish and it turned out horribly mangled and curdled! I have no idea why, but consider that as you are making this.

One of my favorite desserts! I can't believe I hadn't made it until now!

Crème Brûlée

Yields: 6 servings

Original recipe here.

2 cups heavy cream

1 vanilla bean, split lengthwise

4 large egg yolks

1/4 cup + 1 tbsn. sugar

1/3 - 1/4 cup white sugar or light brown sugar

Preheat oven to 300 F. In a heavy bottomed saucepan, heat the cream with the vanilla bean over medium low heat for 15 minutes, stirring to ensure it does not burn; DO NOT let it boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean. Strain the cream through a fine mesh sieve. Meanwhile, in a mixing bowl, beat the egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tbsn. sugar. Add about half of the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture, stir until completely blended. Pour into 4 (9oz.) ramekins or custard cups. Place the dishes in a large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 - 40 minutes or until the mixture is set in the center (it shouldn't wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme brulee stand at room temperature for 20 minutes before serving. Divide 1/3 - 1/2 cup of the white or brown sugar in a thin, even layer over each custard, covering it completely. To caramelize, light a propane torch and hold it so that the flame just touches the surface. Serve immediately.

Thai Mangos with Coconut Sticky Rice

Sticky rice has been one of my long time loves. Really, I grew up on the stuff. We (Vietnamese people) have all kinds of variation on sticky rice, whether it be sweet versions or savory - both of which I am enamored with deeply. But I think one of my absolute favorite versions is the one the Thais have perfected.

Yep. It's utterly heavenly. Sweet rice that's mixed with some lightly sweetened coconut milk then topped with some perfectly ripe mango. Really, I don't think it gets better than this. Seriously though, it doesn't.

This recipe is overall pretty simple. I steamed the rice but I think it would easier and perfectly fine if you just used a rice cooker to cook the rice. Also, in the recipe I used it had a comment about soaking the rice overnight as opposed to 1 hour. Since the rice I made was a bit toothier than I wanted, I suggest soaking it overnight!

Thai Mango with Coconut Sticky Rice

Yields: 2 larger or 4 smaller servings

Original recipe here.

1 cup Thai sweet or sticky rice, available in Asian grocery stores

1 can coconut milk, unshaken

3 tbsn. raw or white sugar, divided

1 tsp. salt, divided

1/2 tsp. cornstarch

2 ripe mangos, peeled, seeded and sliced

toasted sesame seeds and mint, to garnish

Soak the sticky rice in some water overnight. When ready to use, drain the rice and rinse it thoroughly. Then pour 1 cup of water into a saucepan and place the rice in a steamer insert inside the saucepan. Cover tightly and steam over low to medium heat for 20 minutes. White the rice is steaming, make the first sauce. You will make two coconut sauces to go on the rice: one thin one to mix into the rice itself and a thicker sauce to spoon over the top. Start by opening the can of coconut milk and spooning out the thick cream on top. Place the thicker coconut cream into a small bowl (you should have about 1/2 a cup). Pour the thinner, lighter coconut milk left in the can into a small saucepan (it will be a little over 1 cup). Stir in 2 tbsn. sugar and 3/4 tsp. of salt. Warm over medium heat, stirring frequently, for about 5 minutes. Do not let the sauce boil.

By now the rice should be done and the grains should be tender and shiny. Spoon the rice out into a bowl (the rice should be clumpy). Slowly pour the warm coconut milk over the rice in the bowl, stirring frequently. You want the milk to coat the rice but not leave puddles. Keep stirring, and stop pouring the coconut milk when it looks like the rice is saturated. You may not use all of the milk. While the rice is standing, make the coconut topping sauce. Rinse out the coconut milk saucepan and pour in the coconut cream. Stir in 1 tbsn. sugar and 1/4 tsp. salt. In a separate bowl, whisk together a few tsp. of water and the cornstarch. Whisk the cornstarch slurry into the coconut cream and cook over low heat for about 3 minutes or until the mixture thickens considerably. Set aside. To serve, place about 1/3 cup of cooked sticky rice onto each plate, arrange mango sliced around it and top with the coconut sauce, sesame seeds and mint. Enjoy!

Dig in!!!!

Tailored Tuesdays

I lost my sunglasses this weekend - these would be a good replacement!

1. Alexander Wang 'Rocco leather tote'

2. Acne 'Amon printed chiffon blouse'

3. J Brand 'Low rise skinny leg jeans'

4. Benjamin Eyewear 'Kanye acetate sunglasses'

5. Lanvin 'Ribbon tie leather sandals'

all images can be found at net-a-porter.com

Bo 7 Mon {Garden Grove, CA}

Bo 7 Mon translates to "7 courses of beef." Doesn't just reading that make you happy? Who doesn't want 7 courses of delicious beef, Vietnamese style!

The first course you get is a hot-pot of sorts. They give you a burner filled with broth and a plate of thinly sliced beef that you can cook yourself in the hot liquid. Alongside, they also give you lettuce, mint, a variety of herbs, rice paper, cucumber, unripe banana slices, the works. All of these things are necessary so that you can roll yourself some delicious spring rolls!

I love all spring rolls and I love meat, so this is the kind of place for me! Plus, I grew up eating this stuff on special occasions, so it will always be near and dear to my heart. All of the rolls are served with this pineapple-shrimp concoction that's deee-licious and full of flavor!

My all time favorite of all the courses though, has to be the two shown above. I'm sorry I don't exactly know what they are called but it doesn't matter because they are delicious beyond words!! I could eat them all day long haha.

Yelp

Bo Tai Chanh/ Vietnamese Beef 'Carpaccio'

Since I can remember, for special occasions, my family has always been going to this one restaurant called Favori. It's not the best restaurant in town, but it has always been a tradition, one that we still keep to this day. Anyways, no matter what, two things were always true. First, my sister and I always had to get their delicious pineapple shakes! Second, we always started with the Bo Tai Chanh appetizer, because well, they make it the best and it's one of my absolute favorites!

Well, I've always wanted to make this at home and I've been eyeing The Ravenous Couple's recipe for it for quite some time! Well I've finally made it, and with some improvisations of my own, it turned out to be quite the meal. Basically it's almost like a mix between beef carpaccio and ceviche; thinly sliced beef 'cooked' only by the acidity of either lime or lemon juice. Then, topped and mixed with all kinds of goodness (as you can see below).
The beef is beyond tender, then mixed with an uber refreshing combination of herbs, mixed with a tangy and sweet sauce, and you get the great texture from the toasted peanuts and fried shallots. Also, you can make it spicy if you want to, like I did, by adding tons more jalapeno or Sambal. I didn't have jalapeno or Vietnamese corriander on hand so I used Sambal for spiciness and a mix of cilantro, mint and other herbs.

Mmmmm, see all that red Sambal? That's my favorite!

Mise en place: Vietnamese herbs, fried shallots, fresh shallots, toasted peanuts, cilantro.

I know this looks gross, but it's informative: how the beef should look as it's 'cooking' in the lemon/ lime juice. I like my steak rare, but if you like it cooked more - just marinate it for longer.

Bo Tai Chanh/ Vietnamese Beef 'Carpaccio'

Yields: 2 salad servings, 4 appetizer servings

Adapted from this recipe.

1/2 lb. beef (beef eye round or tenderloin), thinly sliced

1/2 cup lemon or lime juice

1 1/2 tbsn. sugar

1 large shallot, thinly sliced

2 tbsn. dried shallots (from Asian grocery stores)

2 tbsn. peanuts

2 tbsn. nuoc mam

1 jalapeno, thinly sliced

handful of cilantro, coarsely chopped

1/2 bunch of mint, basil or rau ram (Vietnamese corriander), coarsely chopped

In a large rimmed plate, spread the thinly sliced beef evenly throughout the plate so that it creates one even layer with the meat evenly exposed and not overlapping. In a small bowl mix together the lemon/lime juice and sugar until dissolved. Pour the mixture over the meat evenly and make sure all the meat is covered in the juice. Let the meat 'cook' in the juice in the refrigerator for 20 - 25 minutes (till the done-ness suits you). In the meantime, heat a small pan over medium high heat. Add the peanuts and toast until fragrant and golden brown. In the same pan, add enough oil to create a very shallow pool (about 1/4 cup) and heat. Once hot, add the dried shallots and fry until golden brown, then drain on a paper towel. Once the meat is ready, drain and squeeze any excess juice from the meat. In a bowl, toss together the meat, raw shallots, herbs and nuoc mam until dressed well. Assemble on a plate, then top with the fried shallots and toasted peanuts. Add more nuoc mam, if desired. Enjoy!

Mise en place.

The best mix of textures and flavors, seriously.

Tailored Tuesdays

1. Chloe 'Paraty leather and suede bag'

2. Proenza Schouler 'Long sleeved sequin top'

3. Citizens of Humanity 'Avedon slick mid rise legging jeans'

4. Pedro Garcia 'Emelyn satin pumps'

All images can be found atnet-a-porter.com.

Sweet Basil Gimlets

I've been posting a lot of drinks lately, and I think rightly so! When the summer heat is oh so sweltering, that's when my mind is focused on only one thing: how to cool down and quench my thirst.

I happen to think these sweet basil gimlets are perfect after a long day. They are the perfect mix of sweet and tart but have this unexpected 'herbiness' that comes from the basil. The basil in them also makes them that much more refreshing. Mmmm.

Sit back, relax, and sip on this!
Sweet Basil Gimlets

Yields: 1 serving

Original recipe here.

2 oz. gin

1/2 oz. lime juice

1/4 to 1/2 oz. simple syrup (or to taste)

2 basil leaves, thinly sliced or torn

lime wedge, for garnish

In a glass, combine the gin, lime juice and simple syrup. Tear or add in the sliced basil and mix well. You can add more lime or simple syrup to your preference. Garnish with a lime wedge or some fresh basil leaves. Add some ice and enjoy!

Lychee Panna Cotta with Pomegranate Jelly & Granita

I love pomegranates. But I didn't really experience them until probably 3 years ago. Late bloomer, I know! I love the crunchiness of fresh pomegranate seeds but I also love the tangy kick you get from pomegranate juice.

Recently, Ryan from POM Wonderful sent me a case of POM Blueberry juice and I was so curious about what I could do with the wonderful product other than drink it, which I think is probably the best way to enjoy the stuff! Well, I found two amazing uses for the juice - as a icy cool, uber refreshing granita and as a deliciously creamy panna cotta. Oh man, I really outdid myself with this one!
I took it to the next level by topping the creamy panna cottas with some of the granita. Yep, was it good. First of all, the panna cotta was sooo creamy and soft (the way they are meant to be). But I think my favorite part was the pomegranate jelly. Maybe it's because I love jelly but this one was really good. Then... granita on top?! Yeah, it was a good idea.

Tip though, BE PATIENT! I obviously was not and poured in my pomegranate jelly layer before letting the panna cotta fully set, which ultimately led to a mixing of the two. It pays to be patient!

Wonderous POM Wonderful.

Lychee Panna Cotta with Pomegranate Jelly
Yields:
Original recipe here.

For the panna cotta:
1 can lychees, in syrup
2 tsp. powdered gelatin
1 cup heavy cream
1 cup whole milk
2 tbsn. sugar

For the pomegranate jelly:
1 1/2 tsp. powdered gelatin
1 cup pomegranate juice (I used pomegranate-blueberry)
1/2 cup sugar

Open the can of lychees and pour the lychees and syrup into a food processor. Process until smooth. There will be a lot of bits of lychee flesh and pulp, strain into a measuring cup until you get 1 cup of clear liquid. Place 3 tbsn. cold water in a small bowl and sprinkle the gelatin over the top, let sit while you do the next step. Combine the lychee liquid, cream, milk and sugar in a medium saucepan. Heat on medium, stirring until the sugar is dissolved and it just comes to a boil. Remove the lychee mixture from the heat and add the gelatin. Stir until the gelatin is fully melted and combined. Divide mixture among glasses and refrigerate until set, at least 2 hours.

To make the jelly, place 3 tbsn. of cold water in a small bowl and sprinkle the gelatin over the top. Let sit while you do the next step. Combine the pomegranate juice and sugar in a medium saucepan and heat on medium, stirring until the sugar is dissolved. Add the gelatin and stir until fully melted and combined. Remove from heat and let cool for about 10 minutes. Pour over the panna cotta and refrigerate until set, about 2 hours.

You can also just enjoy the granita by itself, which is perfect for the summer heat!

Lychee Pomegranate Granita

Inspired by this.

1 can lychees, in syrup

1 cup pomegranate juice (I used blueberry-pomegrante)

sugar, to taste

Puree the lychees with the syrup and strain the liquid to remove extra large parts. Add the pomegranate juice. If needed, add some sugar (this is not likely, as the lychees are pretty sweet). Place in a freezer safe container that is open, such as a medium baking dish. Let freeze, scraping every 30 minutes or so with a fork until frozen but a bit slushy. Enjoy!

POM Wonderful is right!

Tailored Tuesdays

A summery outfit, but probably not summery enough for the heat we've been having!

1. Yves Saint Laurent "Entral metal bib necklace"

2. Rebecca Taylor "Printed silk blouse"

3. Tory Burch "Zip back 1/8th skinny jeans"

4. Tory Burch "Holland snake effect leather tote"

5. Alexander Wang "Jact studded sandals"

all images can be found at net-a-porter.com