There’s a new restaurant, blending authentic Indian and haute dishes located in the heart of Santa Monica, that opened a month and a half ago called TŪMBI, owned by RJ Singh and menu by Chef Ali Imran Mookhi. With a modern-industrial interior, designed by Architect Sat Garg, the main room intimately seats about 42 guests and there is a private room that seats 14. This is the perfect location for the Westside of Los Angeles, because on a sunny day, you can also sit on the patio and enjoy some lasi, wine, beers, and craft beers.
Singh has been in the hospitality industry most of his life, but after traveling all over India, tasting foods from every avenue from street food to 5-star restaurants, he created the Tantra in Silver Lake and India’s Oven, and is the owns SIRTAJ Hotel in Beverly Hills.
I tasted 6 categories from the menu- Start, Street, Tandoor, Dosa, Pot, and Sides. The Pani Puri comes in a shot glass, which is a fun way to enjoy this street dish. It’s a puff pastry, with mung bean, chickpea, and shallots with tamarind-mint water in the shot glass. To enjoy this, remove the puff pastry from the shot glass and pour the liquid into the puff pastry. Then swirl it around pop the whole juicy, spicy pastry into your mouth.
Our next dish reminded me of an Indian version of caprese. The Heirloom Tomato & Caramelized Pineapple has turmeric yogurt, crispy shallots, and mustard oil. Since it’s so light, this is a great dish to have for those who want to watch their figure.
The Roasted Beet Soup had my favorite style of presentation. A heather blue bowl is dressed with shallots, curry leaf, and garlic. Next, they pour over the orange malai-yogurt, which is blood red and is striking in color. Although this was “mild” in spiciness, but for me it was still a bit too spicy. However, the plating made it worth a try.
The Butter Chicken is my favorite dish here, I took one bite and I was in heaven. It is juicy, tender, and flavorful. The Chef Ali uses juicy boneless leg meat and pairs it with a butter tomato curry. One bite and my eyes lit up because it literally touched my soul. This is when I knew I needed to come back in, I think it’s going to be their most popular dish.
The second dish that I would recommend is the Bihari Smoked Kabob. When Chef Ali walked over with the wood platter and glass cover, I sensed a meaty, spicy fragrance would emerge. You can see the smoke hovering over the butchers beef kabob and as he lifts the cover it swirls around over the meat.
The Super Size Paper Dosa is a rice & lentil crepe and served with sambar, coconut and tomato chutney. You can eat it with or without the dipping sauces- it is just as tasty plain. This definitely gets a lot of attention with their customers because of its massive size.
Other fantastic dishes I sampled include: Goan Prawn Masala, Delhi Khumb Korma, Palak Paneer, Aloo Gobi and Dal Bhukara. So come on in and check out this ultra chic and innovative Indian restaurant, and delve into Chef Ali’s wonderful dishes, the food is unequivocally divine. Thank you so much to Kim Koury of Spin PR for the invite.
Last Saturday the Dallas Observer and Whole Foods held the first annual Between the Buns – Slider Event. Thirty of Dallas’ hot spots were busy cooking some of their most tempting treats for the taking. Seriously, there really isn’t a better biteful than a slider and a great vehicle to pretty much get anything into your mouth!
Between the Buns
Dallas Farmers Market
920 S. Harwood St.
Dallas, TX 75201
There were sliders for every taste and eater. Here are some of the best bites of the day….
Hutchins BBQ – Pulled Pork
If there is one thing Hutchins knows how to do it is BBQ and this slider was no exception. Sauce-laden and juicy to the last bite with a nice crunch from the coleslaw.
Full Circle Tavern – The Italian Stallion
The Italian seasoning was spot on and the peppers added a little bite. Mamma Mia!
Arepa – BBQ Jackfruit Arepa
Shout out to all my vegan and gluten-free foodies! This fluffy corn cake was stuffed full of seasoned jackfruit and jicama slaw. A great change from beef or pork.
Snuffer’s – Bacon Cheddar Slider
Man, I love a poppy seed bun! his baby was filled nicely with a beef patty smothered in Dr. Pepper BBQ sauce, cheddar cheese and bacon.
Dot’s Hop House – Club Schmitz Burger
Dot’s Hop House pays homage to a Dallas legend with their namesake burger. Two patties, American cheese, lettuce, tomato and housemade pickles. Club Schmitz would be proud.
Easy Slider – The Mini Mac
Move over golden arches there is new burger in town that has you beat. This double-decker has two angus beef patties, American cheese, lettuce, onions, pickles and special sauce. It is small in stature, but mighty in taste.
The Dapper Doughnut – Strawberry Bella Mini Doughnut
After all that savory goodness it was time for something sweet. Warm and yummy, this mini doughnut was just what I needed to finish off the bevy of burgers.
The inaugural Between the Buns is in the books! Clear your calendars for next year’s event.
DaiLo means ‘big brother’ in Cantonese and DaiLo pays tribute to this in the sense that their dishes pay tribute to traditional Chinese dishes but with a modern update. You may be familiar with DaiLo as their Chef de Cuisine, Chef Dennis Tay, was on Top Chef Canada and Top Chef Canada All Stars! If you have never watched Top Chef Canada, then you must know that DaiLo ranks 18 in the 2017 Canada’s 100 Best Restaurants! Even prior to all of this, I had heard many beautiful things about this spot and was super excited to go!
We started out our meal with their Octopus Tacos and Hakka Brown Wontons. These tacos were prepared with super tender fried octopus, red braised pork belly, sambal aioli, jicama shell. Tender pieces of octopus and melt in your mouth pork belly wrapped in a paper thin jicama shell, provide a great combination of texture. While throwing in the slightly spicy but creamy sambal aioli, helps balance out the flavours and adds that extra oomph.
While their Hakka Brown Wontons were a play on traditional pork and shrimp wontons. These wontons were covered in their house xo sauce and toasted sesame oil; every bite was wonderfully coated in the sauce that when you would pop in a wonton, it would just explode with flavour.
The first entree we ordered was a special of the day, their Steamed European Sea Bass. This is another traditional dish that even Filipinos dine on as well! It is one of my favourite ways of consuming fish! Traditionally, steamed fish has a sauce mixture of soy sauce and sesame oil; this steamed fish is in a soy sauce glaze with boiled sesame oil poured over. When they poured the sesame oil table side, you just get such a beautiful scent of sesame oil and hear the sizzle as the oil hits the fish and garnishes. The sea bass was super tender that the meat pulled away so easily and would melt in your mouth. The soy sauce glaze and sesame oil add a bit of sweetness and a nuttiness to the otherwise simple, clean flavours of the sea bass.
Next is definitely a pleaser, their 90 Day Dry Aged Rib Eye. This beautiful cut of meat is from a local butcher shop, Olliffe’s, that source their meat from local farmers within Ontario, Saskatchewan and PEI. This rib eye was is presented along side bok choy, radish, pickled mushroom and black bean bagna cauda. The rib eye, itself, was super tender and melted in your mouth with every bite. Having a bite of the rib eye along with the savoury black bean bagna cauda could prove to be too rich, which why the pickled mushrooms and radish are there to help cut the richness and help balance the dish.
Of course, a staple in Asian cuisine is the rice! You must have rice with your meal in order for it to be complete! Welcome the Truffle Fried Rice. This fried rice consists of black truffle, egg, carrots, edamame, puffed rice and a side of xo sauce. I definitely wish there was more xo sauce of this plate of deliciousness! This dish starts off to taste like your usual fried rice, until you get little crispy bites of the puffed rice, the earthiness of the black truffle and top off the bite with the flavour packed xo sauce. So addicting, so good; has the most difficult time trying to not devour the entire plate myself.
I know I said that your meal is not complete without rice, but let’s be real, even though the rice would complete my meal I always have room for dessert! This dessert is a play on a Filipino dish called, Champorado. Now this dish is traditionally a rice chocolate pudding and is typically eaten for breakfast but can definitely be consumed any time of the day. DaiLo’s take on champorado consists of chocolate pudding, cocoa crispies, chocolate polvoron (Filipino shortbread), white rabbit candy ice cream and salted caramel. This is a chocolate lovers dream while combining all good sweet things of my childhood. This dessert does get a tad bit sweet but consuming some of the polvoron helped to balance out the sweetness. Maybe textures were at play and provides a very pleasing experience while indulging on your sweet tooth.
I highly recommend DaiLo, not only for it’s Asian flavours and French twist but also because it is a local restaurant that is doing it big
It might have rained a bit in Yountville last weekend, but that didn’t put a damper on the 25th annual Taste of Yountvillefestivities! Our weekend of food and wine kicked off with a demo by Chef Stephanie Izard(Girl and the Goat, Chicago), who shared her recipes for shrimp toast (paired with a beer cocktail) and chocolate peanut butter Cheez-It® s’mores.
Fun fact – did you know she actually had a Cheez-It® wedding cake? Yes, she’s THAT into them… and after tasting those s’mores, I think I am too! Chef Izard melts together butter, chocolate and peanut butter and pours that over Cheez-Its® before adding a mix of cocoa powder and powdered sugar, tossing to ensure each cracker is evenly coated. All that’s left to do is toast your marshmallow and get to sandwiching! The salty-sweet combo is to die for, and tastes almost like a Butterfinger bar. Chef Izard’s shrimp toast, topped with pickled Fresno chiles, was delicious – especially paired with a cocktail that incorporated the chile pickling liquid.
We braved a quick run in the rain to make our way over to the V Marketplace Pavilion, where dozens of restaurants and wineries were showcasing their wares. After sampling some small bites, including ahi tuna poke from Celadon and black cod with pickled kumquat and meyer lemon aioli from Robert Mondavi Winery, we headed over to the Lynx-sponsored stage to watch Frank Bonanno teach us how to make ricotta.
He started by combining a half-gallon of whole milk, 1 cup cream, and 1 cup buttermilk in a saucepan. After bringing it up to about 180 degrees, he added cider vinegar. As soon as he added the acid the mixture began to curdle, and after a few minutes of sitting in a fine-mesh strainer, the ricotta was ready! Spread on crostini, the ricotta was perfectly creamy with a delightful tang from the buttermilk. It might be a simple hors d’oeuvre, but it’s a showstopper!
Next up was the last event of the day: Michelin-starred Chef Ken Frank on how to make the perfect steak. You better believe I was taking notes! His tips started with buying the thickest cut of steak you can, emphasizing one big steak for sharing rather than a few smaller, thinner steaks. The benefit to a thicker steak is that there’s more room to nail the internal temperature, more time to get a great sear on the outside before the inside overcooks, and more room to get that delicious crust on every side of the steak. He got his pan ripping hot and seared the steak all over before letting it rest for a few minutes. As a general rule, he lets meat rest half as long as he cooked it. Then, the steak went into the oven to finish cooking. When it hit the perfect medium-rare he was looking for, he rested it again and, right before serving, tossed it in the pan one more time to get the outside super crisp. But the most important trick of all? Rest your meat on its side, not on the top or bottom, to get the most even distribution of juices.
One bite of this steak, which was served alongside cheesy tapioca pearls, and I was in heaven. The steak was paired with a delicious Cabernet Sauvignon from Eleven Eleven wines. Chef Frank noted that he drinks cab every day – and we should too! That’s some advice I can definitely get behind.
Day two started off beautiful, without a single cloud in the sky. We started off the day learning the secrets behind Lisa Dahl’s incredible “Hipster Burger” (spoiler alert: lentils and quinoa provide heft, toasted walnuts add texture, and serrano chili oil is the ticket to great flavor). She also shared her tips for making the perfect kale salad: thinly shredding kale, then tossing it with a Greek-influenced vinaigrette before adding Caesar dressing. Thanks to the acid in the vinaigrette, the fibers in the kale soften and break down – the days of massaging kale are over!
One of the most interesting presentations was an unlikely pairing – raw seafood and Pinot Noir. Featuring a flight of Twomey Pinot Noir, the dishes included Hamachi crudo with kumquat and avocado, tuna sashimi with cherry and red wine-steeped hibiscus, and a raw oyster topped with smoked soy sauce and toasted hazelnut. The takeaways from this presentation? Step outside of the box when it comes to pairings. Note how different ingredients change your perception of wine. Save money on garnishes by buying better main ingredients. Most importantly, take the time to learn about what you’re drinking and eating. Much like wine, food is heavily influenced by where it comes from.
After a long weekend of food and wine – tough life, I know – it was time to head home. I’m already counting down the days until next year, but until then you can find me perfecting steak, drinking red wine with sashimi, and coming up with more Cheez It®-inspired desserts. Cheers!
A portion of the proceeds from this event benefited the families of those lost in the tragic shooting at The Pathway Home earlier this month. For more information and details on contributing to the fund, click here.
I’m officially 39 weeks down and I’m ready to pop!
Prepping for the birth of my first baby (it’s a girl!) was already pretty stressful but I wanted to share some of my discoveries that made my LA pregnancy relatively smooth.
BEST BABY PREP AND EDUCATION
Even after I read What to Expect While You’re Expecting, I still felt so overwhelmed about my upcoming birthing process. Like many others, I tend to learn better by having a teacher go through everything with me. I won’t mention the name of my health insurance provider, but after taking one of their complimentary workshops, which consisted of watching a dated promotional video with a nurse who just seemed “over it,” I decided I needed to find something more welcoming.
I heard about Loom, a childbirth education center, from a friend of mine, who even after her childbirth still takes development classes there. After touring the minimalist (but still warm and welcoming) center in the Mid-Wilshire part of LA, I instantly felt so much more comfortable here.
I have taken both the Prepped and Accelerated classes and the Infant Feeding Basics class. What I like about these classes is that the instructors teach in a way that’s approachable, there’s no such thing as a “stupid question” and you’re encouraged to share what you’re going through. The sharing is is building the growing parent community there.
From taking these classes I feel like a huge weight has been lifted off my shoulders, and I’m so much more prepped for the big push!
Use promo code GOFXLOOM10 to deduct 10% from the cost of any class or service, valid until 5/16/18
BEST ONLINE MATERNITY SAVE AND SPLURGE
Ingrid & Isabel, my favorite maternity clothing, has two different lines available. The line that I would consider a “splurge” is available at select boutiques (like Mom’s The Word, in the Beverly Grove area) and the “less expensive” but still super stylish line is available at Target. I stocked up on items from both and had plenty of chic but comfortable options. There is no reason you shouldn’t be able to feel glamorous because you are pregnant. If you are splashing out on maternity clothes, it might be worth having a maternity photoshoot done by a professional photographer, like Olga Topchii Photographer. That way, you have the memory forever and you can look back and see how comfortable but chic you looked when you were pregnant!
So here’s the thing—I did not plan my baby shower—it was a total surprise! I don’t have much to compare baby shower locations to, but I can note that this beats any baby shower at a house. This surprise party planned was by my mom, my best friend Marcie and #plusonebae and they nailed it with the location at The Culver Hotel. I’m a regular here, so I was stunned that they were able to keep it so secretive! I also loved all the decorations and personalized touches that they added to the room to make it that all the more special. My friend had found some Custom Napkins that she has used before and was able to tailor new ones for my baby shower; I was that shocked that I nearly cried. They were personal to me and made my party one to remember. I will probably use that company in the future as I loved the napkins that much.
The party was held in The Studio, a part of the Parisian Room, which is elegant and perfect for a smaller gathering. The food and beverages were served buffet style with bottomless mimosas for everyone (except me!). The brunch service was prompt and attentive, and our server was kind enough to take many pictures of the whole gang together without
BEST FOOD DELIVERY SERVICE
I decided to test out a couple of delivery box services and my favorite so far has been one of the leading services, Blue Apron. Meal prep boxes are great for busy weeknight meals, especially when it’s just me at home cooking for one. It’s also a great way to shake up your cooking routine, cause as much as I love being in the kitchen, I suffered from “pregnancy brain” during all of this! I just wanted to pick something up and eat it rather have to come up with a menu—but with Blue Apron, that’s taken care of for you!
My favorite meal that I cooked from this box was the Whole Grain Pasta and Beef Bolognese. The serving size says 2, but it was much more ample than that.
I realized from testing Blue Apron during pregnancy that my husband and I will be using this delivery system when I’m nursing, cause I’m positive I will need a break from coming up with my own recipes!
I picked up my first batch of Bare Snacks at my local Target and fell in love with all the different flavors! These treats are oven-baked when the fruits are at their ripest, bringing out the best flavors. They’re also non-gmo and B-corp certified. My favorite fruit chips were the Chocolate Coconut Chips, made with unsweetened coco powder and sweetened with coconut nectar. The Granny Smith Apple Chips were also tart perfection.
BEST ITEM I HAD NO CLUE I NEEDED
I learned (from my Prepped and Accelerated class at Loom) that it helps during labor to utilize a balance ball. Upon a run to T.J. Maxx, I got lucky and found a Gaiam Balance Ball Chairand I’ve been straightening my core and pelvic floor while running Girls on Food during the day.
It’s very easy to start slouching during pregnancy, since you’re carrying so much more weight than usual and I would say that this helped prevent my posture from getting too slouchy. I also didn’t struggle with my back as much as other moms have complained to me about.
Not only is the lemongrass fragrance lightweight and doesn’t clash with my other perfumes, the holographic glow didn’t break me out at all! My skin texture has improved a lot since I started using this oil, and I plan to continue use after pregnancy.
BEST “SOFT COCKTAILS”
First off, major props to Nomad Hotel for not calling them “mocktails”! LA’s latest renovated historical landmark (love the art deco) has a fantastic array of soft cocktails in addition to their fantastic bites. There are 6 different soft cocktail options and my favorite was the Peter Piper, with pineapple, lime, black pepper, passionfruit and white balsamic vinegar. It was everything I’d imagine a pregnancy craving cocktail would be, due to the tartness of it. So if you have a mom-to-be in your life, you must take her here!
Be sure to follow Girls on Food on Instagram @girlsonfoodblog
Imagine sitting on the patio on a beautiful sunny day. You feel relaxed and calm as you stare into the gleaming fire pit and admire your surroundings. You notice the colorful orange drapes along the concrete column with vines sprawling across the arches. You can smell the aroma of a variety of enticing scents coming from the main brunch room; bacon, omelets, brisket and smoked salmon.
Firefly launched their buffet brunch about a month and a half ago and starts from 10 am-3 pm. It’s $38 per person and also include a small glass of Wycliff Champagne, something nice to cleanse your palate before you begin your journey into the main library room. My mind races thinking “where shall I begin?” Do I start with the omelet station first or the Turkey and Brisket or do I cut down to the middle? You have to have a game plan if you know you are eating at a buffet and I made sure to wear the correct attire (stretchy pants). For my first plate, I started out with the meats. There was brisket with chimichurri sauce, charcuterie servings, smoked salmon, and cheeses. To counterbalance the meats, I added some cauliflower curry, rambutan, beets drizzled with goat cheese, ceviche, and avocado toast. I wanted to make sure that I could finish my first plate while savoring the delectable flavors.
Surprisingly, I finished everything and was ready to go for round two. It was time to engage in seafood and pastries. I really loved the ceviche and noticed it was all gone. They were served finely diced in small clear cups, which is definitely not your normal ceviche size, but if you want more, just let your server know like I did. Fatimah, my server, was so sweet to bring me more. The smoked salmon here was the best I have had since my trip to Alaska in 2010 as it wasn’t as salty like most I have tried in Los Angeles. Now onto the pastries and customizing my own yogurt. I think that is a great idea to have these clear cups with yogurt and you can add raspberries, blueberries, and oats.
Be sure to check out this new brunch and see for yourself!
That’s right. I said it. Today we’re making a corned beef and cabbage pizza.
Why? Because tradition isn’t the boss of me. Because Wolfgang Puck made himself a household name by putting duck on a pizza. And because I believe that if you aren’t willing to lose every friend you have over a friendly competition, you aren’t playing hard enough.
Last St. Patty’s Day I was invited to a corned beef and cabbage cook off, and as maturity obviously hasn’t cured me of my insatiable need to win at everything – whether or not everyone else has any idea that we are competing – I wasn’t about to show up with a crockpot full of mushy carrots, and sad, wet cabbage.
No. I was going to up my game. I was going to do something new, something fresh. With a cool new POS for a pizza store (https://toppossystem.com/best-pizza-pos-system/) if I got that far. As Coco Chanel once said, I was going to be the lady in red when everyone else was wearing tan.*
I was going to give the people something they’d love. Something that would enter the annals of Irish folklore, giving birth to songs and rituals that would be sung around campfires and passed down, generation to generation for time immemorial.
And what do the people love? The people love pizza. Who doesn’t look forward to getting a pizza delivered after a long day at work? No one.
This recipe sounds a little odd at first but if you consider the elements – crunchy, pillowy pizza dough, buttery potatoes, creamy irish cheddar, salty corned beef, the sweetness of the caramelized, roasted cabbage – it begins to make sense. This pizza was such a hit that my incredibly picky husband not only loved it, but tried to convince me to serve it at Easter brunch. The pizza ultimately lost to a bacon, cheddar and mushroom quiche, but it has worked its way into our St. Patrick’s Day traditions permanently, and if you give it a chance, I think it might just find its way into yours.
So without further ado, I present you with corned beef and cabbage pizza. Let’s get to it.
Cooks note: because I invented this recipe myself, and because of the nature of pizza, you should feel free to experiment with the amounts and toppings to find a final product that uniquely suits your palette. I like a thick crusted, crunchy, cheesy pizza with a lot of toppings. If you don’t, you’re obviously wrong, but I’ll never know, so play around and have a good time!
Like all the best recipes, it starts with butter, cheese, and carbs.
I use a pizza stone for homemade pizza because I’ve found it to be the best way to get that chewy, crunchy, pizza shop consistency I love so much. If you’re doing the same, toss yours in the oven at 450 or 475 (depending on your comfort zone with a wildly hot oven) and let it heat up while you slice the potatoes. A metal pizza pan or baking sheet will work just fine too.
Set the butter to melting in a large saute pan over medium heat, and then toss in the potatoes. Season very liberally with salt and freshly ground black pepper. Potatoes can take a lot of seasoning and with all these delicious toppings to compete against, they need it in this recipe.
While the potatoes are cooking through, shred your Irish cheddar using an old fashioned grater or your food processor. This is also the time to prep your cabbage. Slice the cabbage into 1/4-1/2 inch slices, then toss with the oil in brown sugar. Place on a baking sheet and set aside.
Once you’ve cooked the potatoes through – you want them nice and tender – roll or stretch your pizza dough and place it on the hot stone or pizza pan. Now it’s time to top the dough with your delicious, buttery, salty potatoes.
Feel free to layer the potatoes thinly or to double up, as suits your preference. My Irish soul says the more potatoes the better, but this is a personal choice only you can make. Search your heart.
Now, gentle reader, it’s time to top the potatoes with that gorgeous pile of shredded cheddar. Did your pulse just speed up? Mine did too.
I was ready to call it a day after we topped the potatoes with the cheese, but since I’ve committed to this post, we now need to add the corned beef. This is your art. Fling that meat like you’re Jackson Pollack and that corned beef is your paint. Unless you aren’t the one who cleans the kitchen, then you should probably just place it gently on top of the cheese.
The corned beef gets topped with a generous layer of mozzarella, and then this belt buster is ready to meet the oven. Place it on the bottom rack, then place your sheet pan of cabbage on the top rack at the same time.
Once the crust has browned and the cheese is melted and golden, pull the pizza out of the oven. Let it rest for a few moments while the cabbage continues cooking. You want the cabbage to begin to caramelize and brown. Once the cabbage is done, give it a sprinkle of salt and pepper and it’s ready to meet its doughy, cheesy soulmate.
Once the pizza has cooled enough to cut, slice that baby up and top each piece with a helping of the caramelized cabbage. If you’re really extra you can make a Guinness reduction or a creamy mustard sauce to accompany it, but I’ve already moved on to the part where we drink Jameson so you’re on your own now.
Slainte, my friends! Happy St. Patrick’s Day to all!
Corned beef and Cabbage Pizza
1 pound fresh pizza dough (note: For best results, proof the dough in a warm place for one hour, for let it rise on your kitchen counter for 2-3 hours)
2/3 – 3/4 pound of deli corned beef, shredded
2 C Irish cheddar, shredded
1 1/2 C shredded mozzarella
4 C thinly sliced Yukon Gold potatoes
6 T butter
1 head fresh cabbage
3 T avocado or olive oil
1 1/2 T brown sugar
salt and pepper
Special equipment recommended: a mandolin and a pizza stone or metal pizza pan
Preheat your oven to 450 degrees. If using a pizza stone, place the stone in the oven to preheat for at least 15 minutes.
While the oven is preheating, slice your potatoes. Melt the butter in a large skillet and toss in the potatoes. Season liberally with salt and pepper. Cook until tender, about 10 minutes.
Next, slice the cabbage into 1/4 – 1/2 inch strips, then toss with the avocado oil and brown sugar, place on a baking sheet and set aside.
Once the potatoes are cooked through and the stone is hot, roll, press or stretch out your pizza dough and place on the hot stone. Top with the potatoes, and then all of the Irish cheddar. Next, distribute the corned beef evenly over the cheddar. Top with the mozzarella and place the pizza in the oven, on the bottom rack.
Place the cabbage on the top rack of the oven right along with the pizza. Cook the pizza for 10-12 minutes, or until the crust has browned and the cheese is melted and golden.
Let the pizza rest while the cabbage continues to cook for another 5-7 minutes, tossing once with a spatula. The cabbage is done when it is tender but not mushy, and starting to brown.
Slice the pizza, top with the cabbage, and enjoy!
*Haha, just kidding, that was actually Fran Drescher as The Nanny. But you get the point.
This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Being a pregnant foodie is tough! Upon finding out I was pregnant, I was shocked to learn how many foods I would be discouraged from eating. I’ve been working on finding substitutes for items like pasta, which is full of carbs but lacking in nutrients. I’ve been replacing the pasta in some of my favorite recipes with healthier starches likes beans.
One of my favorite recipes is from Lesley Téllez’s Eat Mexico cookbook, her Pasta with Ancho Chiles, Mushrooms and Garlic is fantastic with fettuccine noodles, but I decided to try it out with S&W Black Beans instead. Using canned black beans really helps in this recipe.
First off, cooking with canned beans is so much easier than cooking fresh pasta, the time shaved off made cooking this dish speedier. Also, S&W Black Beans are versatile as a good carbohydrate category and as a source of protein (8 grams per serving). These beans are also rich in essential nutrients, such as fiber (9 grams per serving) and folate (40% daily value). They have different varieties in their black beans including their main black beans and low-sodium. I chose to use S&W Organic Black Beans specifically because I feel good about eating food that is sourced in natural soil.
S&W Beans have been in my life since I was young. My mom cooked with them when I was a kid and now I’m passing these beans onto my kid. The quality of the beans from their cans have always been solid, beans are in full form with skins still on and never have I gotten a can of mushed beans from them. So not only are they tasty and nutrient-packed, they make every dish look Pinterest-ready.
Get $1 off 2 cans of S&W Beans in any variety here.
This recipe can be made as a side dish, but it also makes a great vegetarian cool-down meal if you’re hungry after a workout.
S&W Organic Black Beans with Ancho Chiles, Mushrooms and Garlic
3 large dried ancho chiles
11 cloves of garlic
1 can S&W Organic Black Beans
1/4 cup olive oil, plus extra if needed
1 large bunch (about 13 1/2 ounces) oyster mushrooms, torn into very thin strips (any mushrooms work here)
1/2 cup chopped, lightly briny black olives
1/2 cup grated queso añejo for garnish
Salt to taste
Snip the stems off the anchos and cut an incision in each. Scrape out the seeds and veins with a spoon or knife. Place the chiles in a bowl and cover with warm water. Let sit for about 20 minutes, until the flesh has softened.
Meanwhile, peel the garlic cloves and slice thinly.
Cut the softened chiles into 1/2-inch strips-I do this by rolling them up like a burrito first, and then chopping width-wise.
Heat the oil in a heavy-bottomed skillet over medium-high heat. Add the garlic and cook until slightly browned, about 2 minutes. Add the chiles and stir quickly, making sure the garlic doesn’t burn. Lower the heat if you need to.
Once the chiles have become aromatic, stir in the mushrooms and cook until softened, 5 to 10 minutes, adding salt once the mushrooms have released their juices.
Drain 1 can S&W Organic Black Beans and add to your mushroom mixture, with a little extra oil if you like. Serve immediately in shallow bowls, topped with chopped olives and a dusting of cheese.
When I think of Pasadena and what it is known for, I immediately picture the Rose Bowl, Huntington Library, Norton Simon Museum and JPL. Pasadena has a lot of history, and that’s what makes the city so great. I used to live in South Pasadena and have long admired the architect and design. Crossings, located in the Edwards and Faw building on Missions Street, has been around since 1908. That’s 110 years that it has withstood the test of time, very impressive. At a private dinner to preview the menu this week, I was told that this two-story restaurant (with a split level wine cellar!) was once a bottling company. It’s no wonder the restaurant boasts a classic chic and elegant 1940’s style!
Several other food bloggers and I were initially brought to the first-floor bar to try a few of their cocktails. I decided on the Paradise Lost—a concoction of Tito’s Vodka, fresh pear puree, Giffard’s Elderflower, and lime—as I tend to gravitate more toward the sweet and fruity drinks. This definitely made me feel like I was somewhere tropical. I also tried Ichabod’s Muse, which consists of BuffaloTrade Bourbon, pumpkin puree, lemon, honey, and cinnamon and the sweet, bold flavor tasted quite pleasant. Jessie, our mixologist, certainly knows how to craft the perfect cocktail!
After we drank our cocktails, we headed to the second floor where we sat at a table of 9 food bloggers including myself. I already had a notion of what dishes to expect, but Chef Malone Jr. surprised us with an amuse bouche which just so happened to be my favorite type of oysters. These Kumamoto oysters were served with finger lime, mignonette foam, and mint—an excellent start to dinner. Paired with Henri Maire Cremant from Jura. ??
Next up was the Hamachi Verde. It was so soft and tender and as one slice laid upon my palate, my mouth became filled with a heavenly sensation. Chef Malone used snap agua chile, kaffir lime, cucumber, and serrano and that gave it a lovely flavor as can be verified with all those who feasted upon it. Paired with 2015 Keunts Bas Pino Blanc from Alsace ??
Then we had the Roasted Sunchokes. If you’re not familiar with sunchokes, they are the root of a sunflower, native to Eastern North America. Apparently, if you eat too many it will help cleanse your system very thoroughly. The chef roasted the sunchokes and used an orange glaze and habanero sauce to caramelize these roots. This gave it an amazing texture and is very addicting after every bite. I grew even more excited, because I knew the next two dishes were going to be the best! Paired with 2015 Armand Kabinett Riesling from Pfalz ??
Bright with sunflower petals and cured blood orange skins, paired with a side of pibil, creme fraiche and a plate of Fresno chili and tortillas was the most colorful Hamachi Collar I have ever seen. The well-prepared meat easily came off the collarbone and paired perfectly with the tortillas and Fresno chili for a pretty fancy taco. Paired with 2015 Stolpman La Cuadrilla Grenache/Syrah/Sangiovese from Santa Ynez-Ballard Canyon AVA, CA ??
Now for my favorite dish of the night, Wagyu Navel. I was so curious about the ash, charcoal potatoes, soubise, and burnt leek in this dish. It was phenomenal! I savored every bite and took my time enjoying the flavors resonating in my mouth. I mentioned to Chef Malone that I hope it stays on the menu. Paired with 2013 Ramírez de la Piscina Crianza Tempranillo from Rioja ??
We were nearing the end and our last and final tasting came before us as Pot de Creme. It was well done with the puffed rice and saltiness mixed in the horchata foam over the ancho chili and espresso. Some were ready to steal the plates of those who were taking their time eating their dessert.
Over the course of the evening, I learned that Chef Malone moved from Boston to California to ski when he was just 18 years old. Though he learned about cooking from his father, he was a pro skier for a bit before he found his passion for cooking—which he now shares with us! I loved this updated take on classic American steakhouse cuisine and I know the Crossings regulars will welcome it too!
Holy moly, I’ve finally hit 37 weeks of pregnancy (insert the nervous looking emoji here).
After reading the research on how oats, flaxseed and brewers yeast are considered active ingredients to help boost lactation in nursing moms, I wanted to come up with a quick bite that was tasty and full of nutrition. Bake-free “balls” and “bites” are trending (do you want to be baking with a newborn?) but I wanted to add a little variety of flavor to the mix. I’ve noticed many of these recipes use dark chocolate and dates as the sweet flavors.
This time around, I went in a more Spumoni ice cream-inspired route with pistachio butter (in addition to peanut butter, cause it’s expensive), dried cherries and milk chocolate. Spumoni is a famous gelato, a gift from Naples, but many Americans will recognize this frothy treat as the palate cleanser from The Old Spaghetti Factory, and that is where I fell in love with it. #noshame!
Please note: if you’re looking for an Instagram-ready, beautiful ball shaped bite, this isn’t that recipe. Frankly, bless those women who have the time and patience to make them so picturesque but I can’t imagine having the energy to make them that perfect when I start feeding.
Spumoni Mama Lactation Bites
Makes 25 medium-size bites
2 cups rolled oats
2 tablespoons brewers yeast
½ cup flaxseed meal
2 teaspoon coco powder (extra for garnish, to taste)
The night before I found out I was pregnant, I was out at happy hour enjoying a nice glass (or two) of sangria. That was about 5 months ago, and I now find myself sometimes missing the good ol’ days when I could indulge in a nice glass of that beautiful red or white fruity-with-a-kick glass of goodness! Can any of you mom-to-be’s relate?
Now at restaurants, instead of ordering wine, I’m asking the waiter if the bartender can whip up a mocktail. It’s actually fun seeing what fun drink they can come up with. Recently, I decided to try out my own mocktails and I’ve been experimenting with different flavors to find fun “fancy” juices that I can drink out of classy glasses. I’m telling you, even drinking water out of a champagne or wine glass really helps you not care that you have to give up the good stuff for the next nine (cough **ten** cough) months.
This past weekend I tried my hand at a white sangria and was pleasantly surprised with the results. I combined a non-alcoholic Moscato, peach juice and ginger beer for a sweet but spicy concoction. The non-alcoholic Moscato can be found in the grocery store in the section where they sell cocktail mixers and it’s called FRE. If your local store doesn’t sell it, white grape juice would be a good substitute.
Ginger Peach White Sangria Mocktail
The recipe as is will provide a sangria on the sweeter side. If you like a really strong ginger taste, just add a bit more ginger beer.
750ml bottle of FRE non-alcoholic Moscato (or about 3 cups of white grape juice)
2 cups peach juice
1 cup ginger beer
1 cup frozen peaches
1 cup frozen mangos
1 cup frozen strawberries
Step 1: Add frozen fruit to a pitcher.
Step 2: Add the non-alcoholic Moscato or grape juice, peach juice and ginger beer to the pitcher and mix well.
Step 3: Refrigerate for about 2 hours.
Step 4: Pour sangria into a fancy glass and top with a splash of seltzer water and more frozen fruit.
Step 5: Put your feet up and enjoy!
This recipe is so easy and really really good! Enjoy 🙂
Whole roasting a fish intimidated me for a long time. Clean out the insides? No thanks. It sounded a little too chef-y. Far beyond my capabilities. Or, so I told myself.
But, a few years back, I was craving a dish my family made for years. So, I decided if my Nonni can do it, so can I. Now whole-roasting is one of my absolute favorite ways to prepare multiple types of fish! Overcoming kitchen fears is the best!
If you are new to whole roasting fish, branzino (also, called Mediterranean sea bass) is a great place to start! It’s small in size and has a wonderful flaky white flesh! Due to prevalence on restaurant menus and increasing popularity, its easy to find at fish markets and specialty grocers year-round – regardless of where you live!
Branzino are native to Mediterranean waters although most of what’s available in North America is farmed off the coast of Greece. Nonetheless, this fish and method of preparation are extremely popular throughout the Mediterranean region – including where my family is from in Sicily! Using a simple salt crust technique to lock in the moisture, we can roast a moist, tender, flaky, and flavorful result every time! Gorgeous, healthy, flavorful, and roasts to perfection in only 20 minutes; what’s not to love?
Lets get started! The video shows the step-by-step method, and the full recipe is listed below!
Whole Roasted Sicilian Style Branzino
35 minutes, 2 servings per fish
For the Branzino:
1 – 1.5 lb. whole branzino (per 2 persons)*
½ tsp. kosher salt
½ sliced small lemon
½ small shallot, thinly sliced
2 fresh mint sprigs
parchment lined baking sheet
For salt crust:
2 large egg whites
~ 1 lb. kosher salt
2 tbsp. balsamic reduction**
1 tbsp. + drizzle high quality extra virgin olive oil (about 1 tsp.)
2 tbsp. freshly chopped mint leaves
juice from ½ lemon, divided
zest from ½ lemon
freshly cracked black pepper
½ tsp. plus more for seasoning
pinch of Himalayan pink salt
1 small shallot, thinly sliced
½ lb. asparagus spears, ends trimmed
2 garlic cloves, smashed and minced
mint leaves for garnish
*At most seafood markets and specialty grocers, you can request that they gut the fish for you. Just make sure that they leave the tail and head alone! The fish must remain whole to lock in moisture!
**To make balsamic reduction, place ¼ c. balsamic vinegar on stovetop over medium high heat. Bring to a simmer then reduce heat to medium, swirling every minute or so, continue to simmer for 4-5 more minutes until balsamic has reduced by about half (this will yield 2 tbsp.). Immediately transfer to a heatproof bowl and set aside. This can be done up to 2 days ahead if desired. Store in an airtight container if making ahead.
Arrange oven racks in upper and lower thirds of the oven. Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment.
If your fish has not already been gutted: make an incision from the belly side beginning just below the head and continuing to the tail end. Remove all guts and organs. Rinse inside and outside of the fish clean.
Once your fish has been gutted, season the inside of cleaned branzino with salt. Arrange slices of lemon, sprigs of mint, and thin slices of shallots inside each fish. Secure by wrapping fish with kitchen twine. (This step can be completed up to 2 hours ahead if wrapped and refrigerated.)
On a separate rimmed baking sheet, place trimmed asparagus, 1 tbsp. olive oil, ½ tsp. kosher salt, minced garlic cloves, and the small sliced shallot. Toss to coat asparagus. Set aside.
To make the paste for the salt crust, use a fork to combine about 1 lb. of salt with enough egg white to form a paste in a bowl. For me, this was 2 large egg whites. Spread a thin layer of the salt paste on the parchment paper lining the prepared baking sheet. You only need to cover the surface area where the fish will lay. This should use about 1/2 of the salt paste. Then place fish on top of salt paste layer and arrange remaining salt paste over the top of the fish in a thin layer. You want to cover the entire surface area of fish because the paste forms the crust that locks in both flavor and moisture.
Transfer both baking sheets to the oven and roast for about 20 minutes. Roast fish on top rack and asparagus on bottom rack. After 20 minutes, remove fish from oven! Give asparagus a turn and roast 5 minutes longer.
Allow fish to rest for 4-5 minutes before removing the salt crust. Use your hands and dull knife to peel away the salt crust. It should come off very easily and often in large sections. Discard salt crust.
Remove asparagus form the oven.
Remove the twine and try to remove as many additional bits of the salt crust as possible from the fish. Work carefully so that the fish doesn’t completely fall apart.
Transfer branzino onto the baking sheet with the asparagus. Working with one side at a time, make an incision down the spine of the fish and near the fish’s tail, so that the skin can easily be peeled and rolled away from the meat. Roll the skin away until you reach the fin/gill region. The fish’s skin worked hard to lock in the fish’s moisture and flavor in the oven. The combination of the steamed flesh and the skin’s contact with the salt paste will make it very easily peel off of the fish’s tender flaky tasty flesh. Carefully flip the fish over and repeat this step on the other side.
On a 1 – 1.5 lb. fish, the meat from one side of the fish is about one serving.
Add a squeeze of lemon juice, drizzle of olive oil, pinch of kosher salt and Himalayan pink salt, chopped mint leaves, lemon zest, and freshly cracked black pepper. Serve with roasted asparagus and crispy shallots. Garnish with slice of lemon and a few mint leaves.