Wednesday, March 25, 2009

Tomato Tarte Tatin and Pasta E Fagioli







I cooked dinner for my family yesterday and on the menu was:
1. pasta e fagioli
2. miso glazed fingerling potatoes
3. tomato tarte tatin

I like foods that are pretty.  tomato tarte tatin is enormously pretty.  i found the recipe here


Crow Bar Gastropub and Saeyoung's Birthday

strawberry confetti cake from susiecakes
caesar
blue crab deviled eggs
roasted pear salad

For Saeyoung's 20th birthday we went to the Crow Bar Gastropub is Corona Del Mar.  We thought this might be the affordable route...but not so much.  But the food was pretty great.  We also had an ahi tuna sandwich, duck fat fries, a cheese plate, pork loin, steak frites, and fish and chips.  The cake was from Susiecakes--excessively sweet but in the best way possible.  And the cake's so cute!

2325 e coast highway
corona del mar, CA 92625
(949) 675-0070

Tuesday, March 24, 2009

Mochilato (and the greater subject of shaved ice)

I've always been fond of shaved ice and there's a variety of types you can get: the korean kind, the taiwanese kind, and now this strange japanese hybrid kind.  Mochilato combines shaved ice with gelato, red bean, fruit, mochi, and condensed milk.  I'm not sure how I feel about the gelato.  I'm just not used to it, I think.  My personal preference is just plain fruit with condensed milk, hold the red bean, please.

Aside:  Yesterday, I bought an ice shaver and put these ingredients in:
condensed milk
strawberries
mangos
kiwi
pineapple
a handful of honey nut crunch cereal
yogurt covered raisins
a couple tablespoons of cream mixed with sugar
mandarin oranges


Saeyoung's Eating Marathon in LA



brioche donuts with madagascar vanilla cream
southwest salad, fennel salad
salmon spring rolls
morning glory salad
new zealand mussels

I miss you cho cho.  come back to los angeles.  

Haute Cakes

poached egg with pesto
egg white omelette

Saeyoung and I love this small restaurant in Newport Beach.   The food tends to be healthy and clean tasting.  After Saeyoung's morning workout and my newly adopted practice of morning writing, we treated ourselves to Haute Cakes.  Yes, the crowd is very...Newport...think rich ladies wearing pink tracksuit, uggs, and inexplicable amounts of jewelry.  
Some all time favorites are:
1. brie, tomato, and pesto sandwich
2. orange ricotta pancakes
3. pierre's scramble (goat cheese, asparagus, eggs)
4. the watermelon lemonade that i haven't tried yet because they always run out but i'm sure that if i did try it, i would love it

Barbecue Salmon Sandwich

Leftovers can be exciting.

Ondal 2


I guess it could be considered unusual that i don't feel a special connection to korean food.  but then i think, "hey, why should i?  there's no rule that says i have to be genetically pre-disposed to love korean food."  so, yeah...my attitude about korean food is: I'll enjoy what's put in front of me but I'll rarely crave it.  
That being said, I might crave Ondal from time to time.  Ondal specializes in a communal crabstew.  Once the crab has been eaten, they use the broth to cook sujaebi (thick, hand stretched noodles) and then to make fried rice.  If you ask me, it's a pretty great way to use and re-use the same broth.  
And also, we had to wear aprons.  

Ondal 2
4566 W Washington Blvd
Los Angeles, CA 90016
(323)933-3228

Thursday, March 5, 2009

Squid Ink Pasta and Balsamic Glazed Cipolline Onions



The first time I had squid ink pasta was in Seoul about four years ago and ever since then I haven't found another squid ink pasta that has matched it.  I think in Seoul they even put squid ink in the sauce.  I found a dried squid ink pasta at the Silverlake Cheese Store the other day ($11.99--a little pricey).  A little fresh parsley, parmesan reggiano, red pepper, thyme, and olive oil was all it really needed. The squid ink wasn't as pronounced in the taste as I would have liked, maybe its the brand.  More than the pasta, I think I was enamored with the balsamic glazed onions with thyme.

Simple Squid Ink Pasta:
squid ink pasta
a handful of fresh chopped parsley
dried red pepper flakes
4 tablespoons extra virgin olive oil
2 sprigs of thyme
1 tablespoon minced garlic
handful of parmesan reggiano cheese
salt and pepper to taste

1. cook the pasta in heavily salted water, al dente
2. drain the pasta 
3. add garlic and olive oil into a large fry pan
4. add thyme 
5. add pasta and red pepper flakes
6.  salt and pepper to taste
7. plate and add parsley and cheese