BLOGHUNGRY

B.H. Breakfast Recommendations in L.A.

Since I met PopMuse I've been really turned on to the idea of rolling out of bed and into a breakfast eatery. For a while, we made it a goal to try a new place for breakfast every Sunday. Here are some of our breakfast restaurant standbys for friends and visitors. It's a pretty diverse list and I tried to keep the write ups short so you should go to their links for more info.

Doughboys:
Atmosphere: Smallish café with fresh bread and good street cred.
Food:  Lots of interesting pancakes, waffles, and egg dishes
Bloghungry Rating: A-

Bloom Cafe:
Atmosphere: A mod café and juice bar. It's a little out of the way and usually easier to find a table than eateries in West Hollywood.
Food: Organic and tasty pancakes and egg dishes
Bloghungry Rating: A-

Quality:
Atmosphere: Smallish café with a modernized throwback to a country aesthetic.
Food: Basic but solid breakfast eats with a slight California twist.
Bloghungry Rating: A-

Hugos:
Atmosphere: A popular Weho eatery with the feel of a masculine tea room. On weekends you should get there early or you'll have a long wait behind Bryan Singer and his throng of twinks.
Food: Californized organic and fresh eats. There lots of egg dishes and vegetarian options, but the best thing on the breakfast menu is the Pasta Papa (a breakfast pasta dish with lots of cheese, sausage, bacon, eggs, and garlic)
Bloghungry Rating: A

Square One
Atmosphere: Casual in and out door areas out of the Hollywood hustle near the Scientology compound.
Food: New Americanish pastries and egg dishes with thick bacon slices.
Bloghungry Rating: A-

Griddle Café:
Atmosphere: Crazy busy pancake joint.
Food: HUGE plates of pancakes with mounds of toppings that can only be shared with at least two people.
Bloghunry Rating: A-

Saddle Ranch:
Atmosphere: A popular bar with a mechanical bull on the Sunset strip that's frequented by reality t.v. party boys and girls. It’s clean and usually pretty quiet in the mornings other than a fiddler playing Eminem covers for tips.
Food: Decent and heafty portions of country breakfast fare.
Bloghungry Rating: B+

Clementine:
Atmosphere: A small Europeanish café that’s a little out of the way (across the street from the Westfield Century City Mall). It’s a good place to pick up coffee and bite, but not the most comfortable place for a long chatty breakfast.
Food: Good sweet and savory pastries, eggs, and sandwiches.
Bloghungry Rating: A-

Canters:
Atmosphere: Huge Jewish Deli that’s been around forever. It always has dozens of booths available in one of two authentically 50’s dining rooms. If you are looking for a readily available table with a less organic breakfast menu this is a good bet.
Food: The food is just average, but they have a huge menu with any deli or diner eats imaginable.
Bloghungry Rating: B

Swingers:
Atmosphere: A well-designed pop art installation that is also a diner.
Food: Diner food influenced by California cuisine.
Bloghungry Rating: B

Fred62:
Atmosphere: A well known hipster diner in Los Feliz
Food: Decent diner fare with some innovation.
Bloghungry Rating: B

B.H. Dinner Recommendations for L.A.

I am often asked for dinner recommendations in L.A. because I've lived here 7 years and have a food blog. The problem is that I cook more than I eat out and rarely like the new hot restaurants in town that most people would recommend. For example every foodie in the country loses their tits over Mozza. However, I thought Mozza's pizza crust was dry to the point of chipping a tooth and mine tasted little burnt. I also felt like the toppings were trying too hard and at times seemed like gross combos. I could go on, but publicly disparaging Mozza in Los Angeles is akin to throwing rocks at the Vatican. Here are some of the places I do like to eat dinner in L.A.. If you're looking for a more specific atmosphere or genre of food drop me a line (bloghungry@yahoo.com) and I'll try to help you out.

Angeli:
Atmosphere: A comfortable hole in the wall on Melrose by Chef Evan Klieman (the host of KCRW’s Good Food). There are 2 small rooms and a table is usually available.
Food: Fresh clean and simple Italian. Everything is good, but I live for her Beet and Ricotta Gnocchi. I also recommend the croquettes and seasonal menu.
Bloghungry Rating: A

Umami Burger:
Atmosphere: Casual burger joint for the discerning palate. A perfect first date for hipsters, young chefs, and art students.
Food: The best burgers I have ever had. They are elevated to a higher class that is almost unfair to classify as burgers. The sides and homemade ketchup are fine but forgettable and they offer an assortment of fancy bottled sodas.
Bloghungry Rating: A+

Street: (PopMuse's Favorite Restaurant)
Atmosphere: The vibe is Keith Haring-ish art installation meets boutique hotel. There is a small and tight Indoor area and a more roomy outdoor eating area.
Food: Upscale versions of global street foods. It's recommended that you order a few things for the table and share.
Bloghungry Rating: A-

Taste:
Atmosphere: Smallish comfortably upscale restaurant that feels like the home of a gay that shops exclusively at Banana Republic. It's good place to meet a mixed group of people for dinner.
Food: New American clone. The kind of place that has braised short ribs and a fennel and grapefruit salad. Good food and less pricey and fussy than most.
Bloghungry Rating: A-

Nyala:
Atmosphere: Strip mallish joint with big booths and the slight feel of a kitschy Ethiopian museum.
Food: Ethiopian food. You choose combos of incredibly seasoned meat and/or veggie dishes that you share as a table by scooping up bites with a soft crepe-like bread. It’s so flavorful you can’t believe it. I tend to like the veggie dishes the best so you may want to order extra.
Bloghungry Rating: A-

Mastros
Atmosphere: A very upscale steakhouse for old school Beverly Hills peeps.
Food: The best steak and bread basket I’ve had in L.A. The sides range from just fine to decent, and everything is crazy pricey.
Bloghungry Rating: A-

Electric Lotus:
Atmosphere: hipster casual with an occasional Bollywood film on at the bar or D.J. creating mood music.
Food: Good Indian food for pretty reasonable prices. We used to get one of their dinners for two to share and always went home with enough leftovers for lunch the next day.
Bloghungry Rating: A

The Trails Cafe

Last weekend, some friends took me to that tiny food stand in Griffith Park that I'd always assumed to be a glorified vending machine. It turns out that The Trails Cafe is actually a great source for fresh and tasty breakfast and lunch food.

The Atmosphere: It's a small food stand inside Griffith Park. There are plenty of outdoor tables and areas to lay out blankets. It's full of hipsters and vegetarians, so remember to strap on your skinny jeans and pick up a vintage PETA tee from your local thrift store. Just park along the Fern Dell entrance and walk up a nearby trail.

The Food: Breakfast and lunch eats for the discerning hipster/vegetarian. They serve up a waffles, sandwiches, pastry wrapped hot dogs, and a variety of sweet and savory pastries made from scratch daily. I tried the tomato and goat cheese tart, avocado sandwich, and Nutella smores. Everything was fresh and tasty and around $5 each.

Bloghungry Rating: A-

The Trails Cafe
In Griffith Park (Fern Dell Entrance)
 
2333 Fern Dell Drive
Los Angeles 90068
323-871-2102

Aged Cheddar & Guinness Fondue

Happy St. Patrick's Day y'all. If you've decided not to wait in line for green beer tonight, maybe you should try this Guinness fondue recipe from Steamy Kitchen. Don’t have a fondue pot? You can use a medium sized saucepan and bring it to the table hot. You may have to warm the fondue back at the stove a couple of times during the meal. If the cheese gets too thick, thin it out with a little more Guinness. Tossing the grated cheese with flour ensures a smooth, lump-free fondue.

Aged Cheddar & Guinness Fondue

For Fondue:
1 lb good aged cheddar, grated
2 ½ tbs all-purpose flour
8 oz. Guinness stout + more if needed
6 tablespoons frozen apple juice concentrate, thawed
1 tsp powdered mustard
1 tsp finely minced garlic
1 tsp Worcestershire sauce
2 tsp olive oil

For Dipping:
2 apples, cored & cut into chunks
2 cups cauliflower florets
2 cups lg cubed ham
2 cups baby carrots, each halved
1 baguette (or any bread with lots of crusty crust)
pigs-in-blankets

1. Toast bread: If your bread is day-old, skip this step. Otherwise cut the bread into 1” squares. Turn oven to 250F. Toast bread pieces for 15 minutes. Remove and cool.

2. Make fondue: Toss grated cheese with the flour. In your fondue pot over low heat, add 2 teaspoons of olive oil and garlic. Fry until garlic is fragrant, about 30 seconds. Turn heat to medium-high. Add Guinness, apple juice concentrate, Worcestershire sauce and mustard. Bring to boil. Add cheese a little at a time, stirring constantly until fondue is smooth and melted. Thin with more Guinness, if needed throughout the meal. Season with salt and pepper.

3. Serve: Arrange bread, vegetables and fruit around the table. Other ideas: broccoli, pigs in blanket (made with lil’ smokies wrapped with crescent roll dough unrolled & cut into strips, bake 375F for 12 minutes) , celery, boiled new potatoes, grapes, steamed Brussels sprouts, boiled shrimp.

Bananas Foster Milkshake

I used to experiment a lot with Milk shake concoctions as a kid. This Banana's Foster recipe I found from Chowhound is the adult version of my childhood efforts.

Bananas Foster Milkshake

1 banana
1 pint dulce de leche ice cream
1/4 cup dark rum

Cut a banana into large chunks and place in a blender or a food processor fitted with a blade attachment. Add 1/4 cup dark rum and pulse 5 to 6 times until smooth. Add 1 pint dulce de leche ice cream and pulse 10 to 12 times more until smooth and pourable. Pour into a chilled pint glass and serve.

Making the Perfect Cheesecake

Admittedly, I'm not the biggest fan of cheesecake. It's good, but rarely causes my eyes to roll back into my head in delight the way other desserts can. This could be because I've never made one myself. In my early twenties I made it my goal to create an arsenal of my favorite recipes for classic foods and ingredients. I haven't found "my recipe" for cheesecake yet, but here is a good jumping off point. The good people at Apartment Therapy's The Kitchn have outlined the fool proof strategy to make a perfect cheesecake. It's a process that will work for any cheesecake recipe, but they recommend Martha Stewart's New York Cheesecake. Although they like Martha's recipe as is, they also recommend adding 1/8 of a teaspoon finely ground sea salt to the dry flour, 7 bricks of cream cheese instead of 6, and double the vanilla. Thanks for the leg work Kitchn people!

How to Make the Perfect Cheesecake:

Resources and Tools:
• Ingredients for 1 New York Style Cheesecake
• 8-10" Cake Pan with removable bottom (if you don't have one, a regular pan will work)
• 1 Stand or Hand Mixer fitted with beater attachment
• Parchment Paper
• Granulated Sugar
• 1 Roasting Pan
• Aluminum Foil
• 8" Pan or Pyrex
• Large Pitcher

Instructions:
1. Gather Ingredients: If you ignore all other words we say here today, please take one thing away as it is hands down, the most crucial. All ingredients must be room temperature. The cream cheese will take at least an hour, the sour cream and eggs will take just less. There isn't anything you can do to make up for slightly chilly ingredients and the result will be an uneven texture and taste. Take your time on this one. We'll also take this time to note that unless you have access to local artisan cream cheese, make sure to buy Philly Cream Cheese. Yes you can use something else and save a buck, but it really... really won't taste the same. Trust us, we tried.

2. Prep Pan: Cut a circle of parchment paper to fit the bottom of your cake pan. If you pan is new and still has slick sides, you can forgo this step, but it will always make for the easiest transfer from cake pan to cake stand. If your pan has sides shorter than 3 inches, cut a long "tall" strip of parchment paper (preferably doubled up to two thicknesses) that fits around the circumference of your pan with ends overlapping by several inches (to extend the height of your pan and thus the amount of cheesecake your pan can hold). If you need to use more than one piece of parchment, do so. Greasing the sides of the pan will hold the parchment in place while the next steps are completed. This will make for the best presentation as we promise it will come out with pretty, clean and precise sides, each and every time. It can be done without, but results may vary. Wrap the bottom of your pan in aluminum foil, this serves two purposes. The first is to keep out all water and the second is to create even heat.

3. Mix Cookie Crust: Sure you can make a standard graham cracker crust, but for this tall of a cheesecake (which contains a great deal of moisture), we find a cookie crust to be the best choice. You can make any recipe you wish, just as long as it's not a shortbread or brownie, We prefer a rich, dark, slightly crisp chocolate cookie, though you could use a peanut butter or savory cookie instead!

4. Shape Dough In Pan: The key to making a solid crust is pressing it into the pan and making sure it molds into the edges without capturing any air bubbles. To do so we place dough into the pan and sprinkle the surface with granulated sugar. It will make it easy to press out without sticking to your fingers and makes the top extra crispy and ready to take on the moisture-rich cheesecake that goes on top. Once the bottom is covered, use a measuring cup to level things out and press the dough up the sides of the pan slightly. By making a slight lip, it will ensure your cake doesn't separate from the cookie crust during the cooling process.

5. Bake & Press Crust: Follow directions for the cookie crust of your choice, it might not look entirely cooked through, but as long as the middle isn't "wibbley" it will be just fine. Upon removal, press crust with a potato masher to compress and level things back out. Use the same measuring cup as above, make sure to press the sides back in as well. Cool completely, or chill in freezer for 15 minutes while filling is mixed.

6. Prepare Filling: The filling isn't a complicated process. But there are a few points that can make a perfect pie. Cheese pie that is.

• Creaming: The first is to make sure you beat your cream cheese until extra fluffy, allowing as much air in as possible leaves room for easier combining of additional ingredients without overworking.  

• Add Eggs & Dry Ingredients: Dry ingredients are whisked together to help make them light in the batter and incorporate evenly. Each egg should be added one at a time. As soon as the yolk breaks, add the next one. If you wait until each egg is fully combined, your batter will be over-mixed.  

• Scrape The Bowl: Most recipes involving batter of any kind will inform you to scrape the bowl often. In cheesecake it's no different. After the eggs have been added in, scrape the bowl once more and mix. After that, there's no more scraping. When you go to pour the filling in the bowl, NO SCRAPING IS ALLOWED. Not the bowl, not the mixer, not the spatula. Any stray chunks will be not only be visible, but will be quite distinct when you dig in later on.

7. Fill Pan: Pour mixed cheesecake batter into prepared pan, no matter what your pan size, fill 4-5 inches. If it's a little more or less, no worries. Pour remaining batter into your spare pan or pyrex (if you have any). No worries about not having extra crust or making sure it's greased, just pour it on. We like to call this the "I took an amazing cheesecake to a dinner party and couldn't bring any home to snack on — oh wait, I have a spare mini-cheesecake!"

8. Time For A Bath: Add cheesecake filled pan to a larger roasting pan (or additional oven safe vessel with high sides). Place in center of oven and using a pitcher (or electric kettle) fill roasting pan with water until water line reaches half way up the side of your cake pan.

9. Bake: Cheesecakes bake in 3 stages. The first is at a higher temperature, the second is at a lower temperature and the last is with only residual heat and the oven turned off. By baking in this manner, your cake will get a chance to rise, cook through and then finally set without cracking! You can see Martha's recipe for exact times on the matter.

10. Chill Out: Even though the temptation is great, cool your cheesecake completely on a rack, in the pan. Chill overnight to let flavors and textures intensify, but make sure you don't cover it. Yes that means your fridge probably needs to be clean, but it's worth it. Covering your cheesecake will result in a soggy top every time. No one likes soggy tops. Run a knife around the rim before serving or removing outside rim.

Although the steps can seem a bit tedious, it's well worth it for this mammoth cake and intensely rich taste. The ingredients alone push the $20 mark (thank you 6 bricks of cream cheese) so it's worth your time and energy to jump through all the hoops. This method of cheesecake preparation has been known to make grown women and men alike cry, don't say we didn't warn you!

Orange Rolls with Orange Cream Cheese Frosting

I'm gravitating to a lot of yeasty-dough baked goods lately. I want to live off of bread and pastries. Especially sweet and citrusy ones covered in orange cream cheese frosting. I'm also giving up any aspirations of a career as a swimsuit model.

Orange Rolls
(from Anne Strawberry)

Yields one big baking sheet worth of rolls (about 12-18 depending on how you slice them- I like a little variation so people can choose a big or small roll- use a bench cutter for neat slices or dental floss in a pinch)

6 1/2 tablespoons sugar
1 teaspoon salt
5 1/2 tablespoons shortening or butter, at room temperature
1 large egg, slightly beaten
grated zest of two oranges, divided use
3 1/2 cups bread or all purpose flour
2 teaspoons instant yeast
1 1/8 to 1 1/4 cups milk, room temperature
1/2 cup sugar (for filling)

Cream together sugar, salt, and shortening on medium high speed in mixer with paddle attachment. Whip in the egg and one teaspoon of the orange zest until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and mix for about 10 minutes on medium, or until the dough is silky and supple, tacky but not sticky. Add a little flour or water if necessary to attain this texture.

Lightly oil a bowl and transfer the dough into it, cover, and let rise for about 2 hours, or until doubled in size.

Rub together remaining orange zest with 1/2 cup sugar in a small bowl until fragrant.

Lightly flour or oil a counter and roll the dough into a rectangle about 2/3 inch thick, or 18 by 9 inches wide. Sprinkle the orange sugar over the dough and roll it up into a log, with the seam down. Slice the log, making the pieces about an inch thick. Place on a parchment or silpat lined baking sheet and let rise until nearly doubled (about an hour in my lovely desert home).

Bake at 350 on the middle rack for 20 to 30 minutes, or until gold brown. Remove from oven, let cool, and glaze with powdered sugar icing or cream cheese icing.

Orange Cream Cheese Frosting
1 block Neufchatel (reduced fat) cream cheese, softened
1 stick of butter, softened
1 teaspoon orange zest
1/2 bag (1 pound) powdered sugar
Fresh squeezed orange juice (from the zested oranges), as needed (about 1 tablespoon)

Cream the cream cheese, butter, and orange zest until smooth and well combined. With the mixer off, add the powdered sugar. Cover with a clean dish towel and combine on low speed until the sugar is incorporated. Remove towel and increase speed to make a smooth frosting, adding orange juice until desired consistency is reached.

Spread on slightly cooled orange rolls and enjoy!

Crock Pot Granny Smith Pulled Pork

I love to make pork in my slow cooker, but the idea of slow cooked pork with apples, onions, vinegar, and wine might send me over the edge. She recommends this pork on a salad or bun, but I'm thinking it would make an insane Cuban.

Crock Pot Granny Smith Pulled Pork
(from Crepes of Wrath)

2 pounds pork butt or shoulder (bone in or boneless, it doesn’t matter which)
2 teaspoons kosher salt
1 1/2 teaspoon ground black pepper
3 Granny Smith apples, washed and sliced thinly (I didn’t peel mine because you can’t really tell if the skins are there after everything has cooked…plus I’m lazy)
2 onions, thinly sliced
1/4 cup cider vinegar
1 cup white wine
3 tablespoons dark or light brown sugar
2 tablespoons cornstarch
2 tablespoons Worcestershire sauce

Rub the pork with salt and pepper. Add the pork to the crock pot, then add in the rest of the ingredients. Cook on high for 5 hours or on low for 8 hours.

When the pork is ready, remove it from the crock pot and set on a cutting board. Drain the juices from the crock pot and set them aside to use as needed. Shred the pork with two forks and return to the crock pot. Add in a little juice, then as much as you feel you need. Serve over a salad or on a bun.

Oscar Food: Croque Monsieur

These decadent cheese crusted ham and cheese sandwiches were featured in both Julie and Julia and It's Complicated this year. I usually prefer the Croque Madame (the same sandwich covered with a fried egg/creamy yolk), but I wouldn't kick this off the dinner table. I've read that Julia Child also recommended dividing these up into smaller bites as hors d'oeuvres.

Croque Monsieur
(from Ina Garten)

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Oscar Cocktail: Oprah's Pomegranate Martini

At my house, the Oscars are a dinner party/betting pool event. There's a potluck of film-themed eats and lots of fast forwarding through acceptance speeches. This year we will be serving Oprah's Pomegranate Martinis in honor of Precious... because I didn't want to cook pigs feet.

Oprah's Pomegranate Martini

1 1/2 cups pomegranate juice
2 ounces Absolute Citron vodka or white tequila
1 ounce Cointreau liquor
Cup of ice
Splash of sparkling water (optional)
Squeeze of lemon (optional)

Shake ingredients in a shaker and put in chilled martini glasses.

Oscar Food: Lemon Fusilli with Arugula ("Noodley Thing")

When I saw It's Complicated with my friends, we couldn't stop talking about how Nancy Meyers films are food porn for WASPs (The scene where they are making chocolate croissants on a date was almost too much for me). There's a lot of food to steal from this movie for an Oscar menu, but I decided to try my hand at the "noodley thing" they all seem to covet from the fridge.

Lemon Fusilli with Arugula
(from The Barefoot Conessa)

1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

Chocolate Nutella Turnovers

I always thought Nutella was overrated, but when you need something to punch up chocolate and make it more upscale, it'll do the trick. These turnovers are a quick dessert or breakfast pastry that are sure to cure a chocolate craving or impress your uppity friends and relatives.

Chocolate Nutella Turnovers
(from Bake at 350)

1 sheet Pepperidge Farm Puff Pastry (from the 17.3 oz box), thawed
1 & 1/2 c. chocolate chips, divided
1/2 c. Nutella
1 egg
1 TBSP water
2 TBSP slivered almonds
1 TBSP shortening (such as Crisco)

Preheat oven to 400. Line a baking sheet with parchment paper.

Stir together 1 cup chocolate chips and the Nutella.

On a floured surface, roll out the puff pastry into a 12 x 12 inch square. Use a pizza cutter to cut into 9 squares.

With a fork, whisk together the egg and water. Using your finger, apply the egg wash to 2 adjacent sides of each square.

Add 1 heaping tablespoon of the chocolate/Nutella mixture to the middle of each square. Fold over to make triangles and press to seal edges. There will be some of this mixture leftover. What happens in the kitchen, stay in the kitchen.

Brush the top of each turnover with egg wash. Sprinkle with the slivered almonds. Bake for 15 minutes.

Meanwhile, melt the reserved 1/2 c. chocolate chips and the shortening in the microwave on 50% power in 30-second intervals. Stir after each interval until melted. Set aside.

Remove the turnover for the oven and place on a cooling rack for 10 minutes.

Spoon the melted chocolate into a quart-sized freezer baggie (a storage baggie might burst) and snip a hole in one corner. Squeeze over the turnovers in a decorative pattern.

Pretzel Dogs

I have long planned that during my golden years I will stop everything and dedicate my life to perfecting the art of breads and pastries. One of the first breads on my list is pretzel bread. So when I saw these I had to grab hold of them. The pretzel recipe is from Alton Brown, so I have no doubt that they will be tasty, but I'm thinking if you want less perfect but still tasty pretzel dogs you may be able to skip the yeast and proofing and try the process with premade pizza dough.

Pretzel Dogs
(from A Dash of Sass)

1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons kosher salt
1 package dry active yeast
4 1/2 cups all-purpose flour
2 tablespoons unsalted butter, melted and cooled
10 cups water
2/3 cup baking soda
1 large egg yolk, beaten with 1 tablespoon water
Pretzel salt (or kosher salt), for topping
8 hot dogs, cut in half
 
Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Let the mixture sit for about 5 minutes, until the yeast is foamy and begins to smell of yeast.

Add the flour and butter to the yeast mixture. Attach the dough hook to the stand mixer and, on medium-low speed, combine the mixture until the dough pulls away from the sides of the bowl and appears shiny, roughly 4 to 5 minutes.

Spray a large bowl with non-stick spray (or lightly grease with vegetable oil) and place dough in greased bowl. Cover with plastic wrap. Place bowl in a warm area (near the oven, perhaps) and let dough rise for about 1 hour, or until doubled in size.

Preheat oven to 450 degrees. Line two cookie sheets with parchment paper. Spray parchment paper with non-stick spray. Set aside.

In a large pot, bring the 10 cups of water and the baking soda to a roiling boil.

Place the dough on a greased surface, and divide into 16 equal pieces. Roll each piece into a long rope, roughly 12 inches long. Carefully wrap each piece around a half hot dog. Pinch the ends together to seal the dough. Alternatively, to make regular pretzels, shape the rope into a U shape, cross the ends over each other and fold the twisted ends back onto the bottom of the U. Again, pinch the dough together to form a seal. Place each shaped pretzel on the parchment lined baking sheet.

Boil the shaped pretzels and pretzel dogs, one at a time, in the baking soda water for 30 seconds each. Using a slotted spatula, remove each pretzel dog from the water and place it on a drying rack to allow any extra baking soda mixture to drip off.

Place the boiled pretzel dogs back on the parchment lined baking sheets. Brush with beaten egg yolk and sprinkle with pretzel or kosher salt. Bake until golden brown, roughly 14 to 15 minutes. Transfer pretzel dogs to a cooling rack for a few minutes before serving. Serve with a variety of mustards.

Makes 16 pretzel dogs.

The Grilled Cheese Truck

On an especially frustrating afternoon of parenting I decided to get some air and bury my troubles in some grilled cheese. Husband and baby in tow, I hauled everyone to the grilled cheese truck for lunch.

The Atmosphere: It's a truck - you stand on the sidewalk and order (see above)

The Food: There are an assortment of grilled cheeses with various mixes of ingredients. We tried the Cheesy Mac and Rib (macaroni and cheese with sharp cheddar, bbq pork, and caramelized onion), the Harvest Melt (roasted butternut squash with sauteed leeks, balsamic and agave syrups), A Turkey Melt (deli turkey, white cheddar, and apple), and the Dessert Melt (roasted banana puree, Nutella and marshmallow). The Cheesy Mac and Rib was the best by far because of the inspired move of adding mac and cheese and pork to a sandwich. However the bread was sad and cheap and the other combos were bland and muddled. I was a little disappointed that a business dedicated to the noble art of grilled cheese wouldn't be more on their game.

Bloghungry Rating: C+

The Grilled Cheese Truck
Find them on Twitter

Ginger Flank Steak & Wasabi Mashed Potatoes

I'm a meat and potatoes man at heart. I love a juicy cut of red meat with rich side dishes. These recipes are cheap, fast, and flavorful ways to throw together an Asian inspired steak house meal.

Ginger Flank Steak 

2 inches fresh ginger root, peeled and grated
1/4 cup tamari aged soy sauce
2 limes, zested and juiced
3 tablespoons vegetable oil, eyeball it
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
2 pounds flank steak

Preheat a grill pan or indoor/outdoor grill to high. Combine ginger, tamari, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side.  Let meat rest 5 minutes then thinly slice on an angle against the grain.

Wasabi Smashed Potatoes

4 large potatoes, cut into chunks
Salt
1/3 cup cream
2 tablespoons wasabi paste

Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and wasabi. Adjust salt and wasabi to taste.

Dijon, Garlic, & Thyme Mini Burgers

Sometimes I like to envision myself living in the Hamptons with Ina Garten. First, we'd pick Hydrangea and herbs from her garden. Then, we'd spend the day churning ice cream and drinking strong cocktails. Sadly, I will never have her estate or life. I'll have to settle for her sliders recipe.

Dijon, Garlic, & Thyme Mini Burgers
(Adapted from Barefoot Contessa)

1 pound premium ground beef (80 percent lean and 20 percent fat)
2 teaspoons good Dijon mustard
2 tablespoons good olive oil, plus extra for brushing the grill
1/2 teaspoon dried thyme
2 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 ounces grated Gruyere
6 small Brioche buns
2 ounces baby arugula
2 small tomatoes, sliced
1 small red onion, sliced
Ketchup, for serving

Build a charcoal fire, heat a gas grill, or grill pan to medium high.

Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (2-inch) patties of equal size and thickness.

When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.

Slice the buns in half crosswise and toast the halves cut side down on the grill.

Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.

Tartine - San Francisco

In general, I was not as blown away by the San Francisco restaurants as I expected to be, but I can usually turn turn my eating woes around with a trip to a good bakery. Tartine is one of those few amazing bakeries that is known more for savory blends of flavors than a child's birthday cake.

The Atmosphere: Sophisticated but cozy. As you enter, you are comforted by rustic French pastries and dark wooden surfaces. You feel as though you are entering a Nancy Meyers film.

The Food: There is a long glass case of tarts, eclairs and other dessert pastries but the real genius is in the savory baked goods. Pay special attention to the gougères, quiches, and Croque Monsieurs

Bloghungry Rating: A

Tartine
600 Guerrero Street
San Francisco, CA 94110
415 487 2600

Pizzeria Delfina - San Francisco

I'd heard a lot of hype about Pizzeria Delfina from the people of San Francisco. So when we walked by it on our way to the Bi Rite Creamery, we decided to stop for in for lunch.

Food: Fresh, clean, and simple food with a higher quality of ingredients. We tried the special of the day, with a spicy tomato sauce, black pepper, egg, thick shavings of parmesan. The sauce was fresh, spicy, and sweet. The cheese was rich, nutty, and salty. The egg yolk was creamy and the crust was crisp with just the right amount of softness inside. It was one of those pizza experiences that was so fresh that it almost felt light.

Atmosphere: Smallish modern hipster cafe with tables inside and out.

Bloghungry Rating: B+

Pizzeria Defina
3611 18th Street
San Francisco, CA 94110
(415) 437-6800

Mon. 5:30 p.m. - 10:00 p.m.
Tue-Thu. 11:30 a.m. - 10:00 p.m.
Fri. 11:30 a.m. - 11:00 p.m.
Sat. 12:00 p.m. - 11:00 p.m.
Sun. 12:00 p.m. - 10:00 p.m.

Ghiradelli Square - San Francisco

Want to eat the chocolate you can buy at your local drug store at a touristy location overlooking Alcatraz? At Ghiradelli Square, you can!

Atmosphere: Touristy with a view of the water and Alcatraz. It's really a glorified strip mall with only a couple tiny storefronts that sell candy.

The Food: There are a couple identical ice cream shops that sell Ghiradelli ice cream and drug store chocolate. I had a "salted caramel hot chocolate" which turned out to be a regular powdered hot chocolate served with an individually wrapped square of Ghiradelli chocolate with a caramel filling. It's not what you'd expect from a chocolate maker.

Bloghungry Rating: C-

Ghiradelli Square
900 North Point Street
San Francisco, CA 94109-1180
(415) 775-5500

Frog Hollow Bakery - San Francisco

Looking for beautiful pastries that taste mediocre. Come on down to Frog Hollow at the Ferry Building in San Francisco.

Food: Beautiful pastries, jams, coffee and tea. Everything looks great but the large portions of fruit in the tarts are wet, cold and bland. I was especially shocked that they managed to make apple, blue cheese, and roasted walnuts in pastry bland. The scones and ham & cheese croissants were fine but everything there looked better than it tasted.

Atmosphere: Walk-up counter in a market storefront with a handful of cafe tables.

Bloghungry Rating: B-

Frog Hollow Farm Market
1 Ferry Building
Space 46
San Francisco, CA 94111
(415) 445-0990