Double Broccoli Quinoa

I've been a bit lazy to write much lately; must still be in that holiday relaxation mode. But... I made this the other day and found myself itching to share it with you guys because it really is just that delicious. 

You know I love things that involve decadence and pure, utter gluttony. Example: the brown sugar-bacon waffles I made for a New Years Eve brunch. Sometimes though, I just love trying healthy recipes, but as always, they must taste good. When I want to try something new, healthy and delicious, I always turn to Heidi's recipes on 101 Cookbooks. She is seriously the supernatural food goddess! 

Anyways, on to this quinoa salad! It's simple, delicious and super satisfying. I absolutely loved, loved, loved it! If you've never tried quinoa, it's actually not a grain but rather a seed. It cooks up just like rice, heck, I even cooked mine in my rice cooker and it came out fantastically! It has this nice little crunch to it and has all kinds of good things packed into its little shell. 

My favorite part about this dish was the broccoli pesto. Wow, broccoli pesto, you've got something going on there! Combined with the toasty almond slivers, brine-y feta and smooth-as-butter avocado, you've got a great meal. If you still find yourself craving some protein, a grilled chicken breast would be fabulous on top.

Mise en place:

Double Broccoli Quinoa

Yields: 4 - 6 servings

Original recipe here.

3 cups cooked quinoa
     (soak the quinoa for 15 minutes, then strain through a fine sieve, and cook with double the 
     amount of water in a large sauce pot or in a rice cooker)

5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves

2/3 cups slivered almonds, toasted until golden

1/3 cup freshly grated Parmesan

2 big pinches of salt

2 tbsn. fresh lemon juice

1/4 cup olive oil

1/4 cup heavy cream

optional toppings: slivered basil, fire oil, sliced avocado, crumbled feta or goat cheese

Heat the quinoa and set aside. Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bring it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer to a strainer and run under cold water until it stops cooking, set aside. To make the broccoli pesto puree, combine 2 cups of the cooked broccoli, garlic, 1/2 cup of almonds, parmesan, salt and lemon juice into a food processor. Drizzle in the olive oil and cream and pulse until smooth. Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the pesto. Taste and adjust as needed. Top with the remaining almonds and whatever toppings you desire. 

Tailored Tuesdays

1. Crumpet "Cashmere sweater"

2. Joseph "Lucette silk crepe de chine sleeveless blouse"

3. Alice by Temperley "Zulu crinkled skinny biker pants"

4. Karl Donoghue "Astrakhan rabbit snood"

5. Mulberry "Bayswater leather bag"

6. Pedro Garcia "Chenoa leather peep-toe ankle boots"

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

A Brunch to Remember

I hope everyone's holiday season has been filled with love, joy and much great food! 

I took a little break from blogging to enjoy some much needed r&r in the form of snow blizzards in Mammoth, family time and overeating. 

Speaking of overeating, for New Years Eve, I decided to throw a little brunch together for some of my friends. The menu was... fantastic. I've never made so many great things in such a small span of time. Let's just say, what a way to bring in the new year!

Cute, little radishes.

Our brunch extravaganza; mimosas are a must!

First, on the menu was the 'Eggs Benedict' salad. This one is the stunner! It's gorgeous, filled with oodles of color and even more flavor. Even though I kind of piled it all together, it still made my eyes water a bit. Please, please make this - it's a wonderful reinvention of the brunch classic and it will be loved by all. Pinky promise.

Eggs Benedict Salad

Yields: 4 servings

Adapted from here.

5 thin proscuitto slices

3 tbsn. extra-virgin olive oil

5 tsp. white balsamic vinegar or white wine vinegar

10 cups baby mixed greens

8 radishes, trimmed, thinly sliced

1/2 small red onion, thinly sliced

4 large eggs, poached

For the hollandaise sauce:

2 large egg yolks

3 tbsn. fresh lemon juice

1/2 cup or 1 stick unsalted butter, melted

1 tbsn. Dijon mustard

1/8 tsp. coarse kosher sale

pinch of ground white pepper

Preheat the oven to 400 F. Arrange the proscuitto slices in a single layer on a rimmed baking sheet. Bake until the proscuitto is crisp, about 12 minutes. Remove from the oven, let cool, then coarsely crumble. Whisk the oil and vinegar in a large bowl, season with salt and pepper, then toss the baby greens, radishes and red onion in the mixture; set aside.

To make the hollandaise, whisk the egg yolks and lemon juice in a medium bowl. Gradually whisk in the melted butter, then set the bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). Whisk constantly until the mixture thickens and an instant-read thermometer registers 140 F for 3 minutes, about 5 minutes total. Remove the bowl from over the water, whisk in the last 3 ingredients. Cover to keep warm. Divide the tossed salad among four plates, sprinkle with the crumbled proscuitto, and top with a poached egg. Drizzle with the hollandaise and enjoy.

Please, let us bask in the gloriousness that is brown sugar-bacon waffles. Really, they are that spectacular. Every bit as spectacular as they sound and as they look. Oh man, they are just all that and a bag of chips! Joy the Baker really has breakfast down to a science. Her pancakes, her waffles, oy vey - all a big hit for me.

But then... it gets better. Yes, it's possible. You know that ever existing problem of a carton full of buttermilk and what to do with it? Yeah, we all have that problem. Buttermilk only comes in huge containers, yet recipes only call for a wee bit of it. Well to use up the remainder of your buttermilk, make buttermilk syrup to go with your waffles. It's a double whammy: finish up your buttermilk and enjoy the best homemade syrup EVER!

Brown Sugar Bacon Waffles

Yields: about 10 waffles (depends on the size of your waffle maker)

Original recipe here.

For the bacon:

10 slices of bacon

1/4 cup brown sugar

For the waffles:

3 cups flour

1 tbsn. baking powder

1 tsp. baking soda

1 tsp. salt

1/4 cup brown sugar

2/3 cup canola or grapeseed oil

4 large eggs

2 tsp. vanilla

2 1/2 cups buttermilk

To make the bacon, preheat the oven to 375 F. Spray a baking sheet with non-stick cooking spray and line with foil. Arrange the bacon in a single layer on a baking sheet. Sprinkle generously with brown sugar. Place in the upper third of the oven and bake until the sugar is caramelized and the bacon is brown and crispy, about 10 - 15 minutes. Remove from the oven and immediately remove the bacon slices using a pair of tongs. Place them on a cutting board, not paper towels (because they will stick) to cool before chopping. Once cool, chop the bacon into bite sized pieces and set aside.

Set up the waffle iron on a level, clean surface and turn on to preheat. In a large bowl, combine the flour, baking powder, baking soda, salt and brown sugar. Whisk to blend. In a medium bowl, whisk together the eggs, oil, buttermilk and vanilla. Add the wet ingredients to the dry and fold. Once almost fully incorporated, add the bacon bites and stir. Try not to over mix the batter or the waffles will become tough. It's okay if a few lymph remain in the batter. Cook according to your waffle machine instructions. Serve with maple syrup.

Buttermilk Syrup

Yields: about 1 cup

Adapted from here.

1/2 cup butter (1 stick)

1 cup buttermilk

1 cup sugar

1 tsp. vanilla

1 tsp. baking soda

In a medium sauce pot,  combine the butter, buttermilk and sugar. Over medium heat, bring the mixture to a boil while whisking constantly, then turn off the heat. Add the vanilla and baking soda (watch out, it will bubble vigorously) and whisk to combine. Serve warm with pancakes, waffles, whatever.

Ahhh brunch glory:

Let's dig IN.

Last, but not least, was brunch dessert. Brunch dessert you ask? Yes, I coined that term myself... I think. Brunch must always end with dessert. In fact, all meals should end with dessert in my opinion. This coffeecake was the perfect way to end our lovely, lovely afternoon.


The cake was moist, filled with great flavor and the crumb, oh that crumb. When is crumble topping ever not loved? I think it is quite possibly the most loved thing on this planet we call Earth. Of course, I had to  top it off with a decadent vanilla-bean crème anglaise. Of course, right? Well this crème anglaise tasted like melted vanilla ice cream, and I mean that in the most wonderful way possible!

Cherry Vanilla Coffeecake

Yields: 1 9" round coffee cake, about 8 servings

Adapted from here.

1/2 vanilla bean, split lengthwise

1 3/4 cup sugar

2 cups fresh or thawed, frozen sweet cherries (6 oz.)

2 cups + 1 tbsn. flour, divided

2 tsp. baking powder

3/4 tsp. salt

1 stick + 1 tbsn. unsalted butter, softened, divided

2 large eggs

1/2 cup whole milk

Preheat the oven to 375 F, with a rack placed in the middle of the oven. Generously butter a 9x2" round cake pan. Line the bottom with a round of parchment paper, then butter the paper. Scrape the seeds of the vanilla bean into a food processor, add the sugar and pulse to combine. Transfer to a bowl. Pulse the cranberries with 1/2 cup of the vanilla sugar in a food processor until finely chopped (but do not puree), set aside. 

Whisk together 2 cups of flour, the baking soda, and salt, set aside. Beat together 1 stick of butter and 1 cup of vanilla sugar in the bowl of an electric mix at medium-high speed until pale and fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl. Reduce the speed to low and mix in the flour mixture and milk in alternate batches, beginning and ending with the flour, until just combined. Spread half of the batter in the pan, then spoon the cherries over it, leaving a 1/2" border around the edge. Top with the remaining batter and smooth the top. Blend the remaining 1/4 cup of vanilla sugar with the remaining 1 tbsn. of butter and 1 tbsn. of flour using your fingertips. Crumble over the top of the cake. Bake until an inserted toothpick comes out clean and the sides begin to pull away from the pan, about 45 - 50 minutes. Cool in the pan for 30 minutes, then remove from the pan and cool completely, crumble side up. Sprinkle with powdered sugar, if desired. 

Vanilla Bean Crème Anglaise

Yields: 2 cups

Original recipe here.

4 large egg yolks

1/4 cup sugar

1 cup milk

3/4 cup heavy cream

1/2 vanilla bean, split lengthwise or 1 tsp. vanilla extract

Fill a large bowl with ice and water, set aside. In a medium bowl, whisk together the egg yolks and sugar until lightened, about 2 minutes. Place the milk and heavy cream in a medium saucepan over medium heat. Scrape the vanilla seeds into the pan and add the pod. If using extract, hold off and add later. Bring to a simmer, reduce the heat to low. Whisk about 1/3 cup of the milk mixture into the egg yolk mixture to temper it. Return this mixture to the saucepan. Cook the creme anglaise over medium heat, stirring occasionally with a wooden spoon, until the mixture thickens to the consistency of heavy cream. If the sauce is overheated it will start to curdle, so it's important to stir constantly and to keep a close eye on the sauce. Discard the vanilla pod and strain the creme into a medium-sized metal bowl. If using extract, now is the time to add it. Place the bowl over an ice bath to chill until ready to serve. Store in an airtight container, refrigerated, for up to 4 days. 

I don't know if you guys know this already, but I had a mission this past year to complete a 365 Project and that I did! It was the most rewarding and challenging thing I've ever done, and I am so glad to have lasted it through the year. New years eve was my final day where I had to take a picture to document my day, and here it is:

I think this picture summarizes my year and project perfectly: a bit sweet, a bit sparkly, and wholly wonderful. Hopefully, that's how my next year shall turn up as well.

To see the rest of my 2010 - 365 photos, go here.

Tailored Tuesdays

Oh hey, perfect weekend outfit!

Chocolate Strawberry Tart

I really love giving gifts. But, let me rephrase that, I really love giving heartfelt gifts. Giving a gift that's barely thought out or mindlessly chosen is not the kind of thing I'd want to impose on someone, nor would I ever want to receive it. Yes, sometimes, a hand crafted or handpicked gift is not as useful, as say, a gift card but I think it really is the thought that counts. I mean it's a popular phrase for good reason.

That's why one of my most favoritist gifts to give are baked creations. They involve time, work and love - and bonus, they make people extremely happy! It just works out perfectly for me because I love to bake and I love to try out new recipes, but for sake of not overeating myself into oblivion, I can joyously offer my goods to my friends, family, and loved ones. 

This strawberry tart is inspired by a tart I had from a lovely bakery, Zov's in Tustin. With a sugar cookie crust, chocolate mousse filling, fresh strawberry crown and chocolate ganache, this tart boasts of many decadent components. Yes, it sounds a bit frightful, but take each step one at a time, and you'll be a tart master in no time! 

I kind of over baked the tart shell slightly but it still turned out delicious. A chewy crust with impossibly smooth chocolate mousse. Ideally though, this tart would be best made in the summer, when strawberries are sweeter to contrast with the bittersweet chocolate mousse. 

Chocolate Strawberry Tart

Yields: 1 9-inch tart

Mousse recipe here.

Sugar cookie dough, store bought or homemade

Chocolate shavings, for decoration (optional)

For the chocolate mousse:

3.5 oz. bittersweet or semisweet chocolate, finely chopped

1 1/2 tbsn. water

2 large eggs, at room temperature, separated

pinch of coarse salt

For the chocolate glaze:

6 oz. bittersweet or semisweet chocolate, finely chopped

6 tbsn. unsalted butter

1/2 tbsn. light corn syrup

2 tsp. water

To make the mousse, combine the chocolate and water in a heatproof bowl set over a pan of simmering water. Heat the chocolates until it is almost completely melted, siring occasionally. Remove the bowl from the heat and stir until the mixture is smooth. Set aside and let cool to near room temperature. In a clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and salt. Whip on medium speed until stiff peaks form - they should be thick and smooth. Stir the egg yolks into the cooled chocolate mixture. Add 1/3 of the whipped egg whites to chocolate and fold gently to lighten up the mixture. Fold in the remaining egg whites gently just until no visible streaks are left. Spread onto the cooled tart shell and refrigerate for at least 3 hours. Top with fresh strawberries. 

With your prepared sugar cookie dough, press the dough into a 9" or 10" tart pan (with releasable bottom). Make sure to go up the sides and that the dough is even all around the pan (about 1/2 cm thick). Bake according to package directions until golden brown all over. The dough will puff up, so while it is still hot, use the back of a large spoon to press down the center of the hot dough to make a well so that you can fill it with mousse later. Set aside to cool completely. To make the glaze, combine all of the ingredients in a small heatproof bowl set over a pan of simmering water. Stir frequently until the chocolate is almost completely melted, but do not overheat. Remove the glaze from the water bath and set aside to finish melting, stirring once or twice until perfectly smooth.

To assemble, place your sugar cookie tart shell onto your serving plate. Pour about 1/4 cup of the glaze (just enough to cover the bottom) into the bottom of the tart shell and use a spoon to spread evenly across the bottom. Place in the refrigerator to set, about 10 minutes. Once set, spread the chocolate mousse into the tart shell, and top with hulled strawberries (tips pointing upwards). Use the remaining glaze to pour on top of the strawberries, then sprinkle with chocolate shavings and allow to refrigerate for at least 2 hours to set.

The strawberries are playing peek-a-boo!

Tailored Tuesdays

Let's get cozy!

Bottega Louie {Los Angeles, CA}

Bottega Louie is one of those restaurants that has mastered being both trendy and worthwhile. It's a place where, on a good day, which is about every other day, you can find a posh looking celebrity chowing on some great eats. 

To me, a restaurant shines in its details. Here, at Bottega Louie, they've got the details down pat. They have complimentary still and sparkling water which they pour at your table in these gorgeous glass bottles, and then leave on your table for self-pouring as needed. At the same table, you'll find little salt and pepper shakers. But these aren't your typical salt and pepper shakers, oh no. You'll notice that they have Himalayan pink salt!

Right when you are seated you'll also be greeted with little loaves of bread. Crusty and served right on the table. Oh, and paired with homemade jam and butter to boot! I wish the bread was served warm though.

To drink, we opted for their green tea mojitos, which is their clever concoction of green tea and mint, and a vanilla latte. The latte was splendid as well.

After reading many reviews on Yelp, I deduced that the Portobello fries were a necessary order. Meaty, chewy and a bit crispy on the edges and served with some sort of aoili. I was already stuffed and satisfied from munching on these, but we had much more to come!

My favorite dish probably had to be the mache salad with roasted chicken, avocado and lemon. It was lightly dressed, really fresh, and reminded me of a Vietnamese dish. It was really fantastic. 

The eggs benedict were enjoyed by a friend, who lives and breathes for eggs benedicts and who self-proclaims herself as an eggs benedict fiend. She said this one was among her top 3 that she's tried.

Lastly for lunch, we got the clam pizza. No, there was not any clams on the pizza, sadly. But with roasted peppers, and gooey ooey cheese, it was still good. Though I enjoyed the chewiness and crispy edges of the dough, this was not my favorite. It was enjoyable, just not spectacular.

Wandering their desserts was like walking through a mine field, each way I'd look there'd be an explosion of cuteness. Their selection of cupcakes makes me insanely jealous because they are too damned beautiful!

To take home, we settled on some French macarons. When choosing them, I was slightly disappointed because they didn't seem like they had much of a selection and pretty basic ones at that. But upon tasting them, I was definitely surprised. They were the freshest, most moist and light macarons I've had. The cookie almost melted in my mouth! My favorites are still Paulette, but these are definitely second.

Website

Yelp

14 Actors Acting

 Fourteen Actors Acting

A video gallery of classic screen types.

It's always refreshing to see artists so involved in their craft. Besides, it also doesn't hurt to watch James Franco kiss... himself!

You can watch the videos, here.

Directed by Solve Sundsbo.

Music by Owen Pallett.

Produced by The New York Times Magazine.