Chef Josef Centeno’s Baco Mercat is not only the hippest place in town these days, but also one of the best new restaurants in America (#9 on the list per Bon Appetit’s latest issue and the only Los Angeles restaurant in the Top 10). After seeing pics on Instagram and Facebook and literally drooling all over my screen, I had to see for myself what all the hype was about.

And so, on an early Saturday morning (reminder to self: make reservations ahead of time), my husband and I ventured into this not-so-assuming part of Downtown L.A. (4th and Main) to beat, of what I anticipate (and was correct) the line that would soon begin forming of other hungry Angelenos who wanted to indulge in cocas (thin, crispy flatbread pizzas) and baco (Centano’s signature flatbread sandwich—a cross between a naan and bao) for lunch.

When we arrived, there was already a short line of people waiting to be seated and plenty of seats available in and outside of the restaurant (yes, you can dine al fresco on Main Street and indulge in the local color). I was worried since my plan was to arrive before 11am and it was already 11:30am so very relieved that we did not have to endure a wait. Since we did not have reservations, we were seated in the back part of the restaurant—not a problem since it still gave me a good view of the restaurant and observe its vibe.

It’s an open space with lots of windows. When you walk in you are greeted by their bar, perfect place to sit, indulge in a drink or two while you wait for a table, or, enjoy your meal at if you want to forgo a table and get right down to the business of eating.

After being seated and studying its menu, which included breakfast and lunch items, we chose a variety of different items (asking our helpful waiter for recommendations) that we can both share. I started with the Mimosa, a blend of blood orange shrub and brut contratto piedmont ($14). I have to admit, I was a bit taken aback by the serving size of the mimosa—served in a slender glass, it looked like a two-shot serving. Pretty pricey if you ask me. I don’t mind spending $14 for a cocktail on occasion but there was not enough substance in the mimosa to justify the $14 price tag (and there were a few seeds that were not strained out). I think I’ll skip this one for the future.

We decided to skip the breakfast items and try them at a later date. Our first course was the Fried Ricotta Stuffed Squash Blossoms with tomato, basil and pine nut. I liked it but I the ricotta didn’t have enough flavor. I would have preferred it with goat cheese instead. Hubby enjoyed it though so maybe it’s just me and my taste buds.

Next up was the Caesar Brussels Sprouts with pecorino, anchovy and garlic. Oh. Em. Gee. I could have eaten this whole dish on my own. Great textures and flavors. Loved this savory, unique interpretation of the Caesar salad replacing the romaine lettuce with the crunch of Brussels sprouts instead. Will definitely order this again.

The “Original Double Crispy” coca made its way to the table next. Baco Mercat features a number of crispy flatbread “pizzas” and this was a popular favorite. The cracker-like base was topped with romesco, anchovy and lemon. Another favorite!

Last but not least was our baco sandwich. The waiter had forgotten that we ordered this and had our table already cleared. We were momentarily confused and he soon realized his mistake and had our table reset for us. There were several to choose from and after going back and forth among the selections, settled on “The Toron”—oxtail hash, pickle, cheddar, tater and horseradish.

It was a generously filled sandwich, hearty and definitely filling. Loved the combination of flavors. The baco reminded me of Take A Bao’s bao sandwiches—just a bit larger and a lot more filling. Oh yes, I can definitely have this one again on its own with the Caesar Brussels Sprouts salad on the side and be perfectly content!

We were pretty full after enjoying our baco and I had already planned to check out Big Man Bakes, a cupcake shop across the street that was featured on the Food Network for dessert. But after perusing Baco Mercat’s dessert menu, I zeroed in on the Pineapple Upside Down Cake with caramel and semifreddo.

Served with a scoop of vanilla ice cream, this was heaven on a plate. Served warm from the oven, I was in love with this dessert and the caramel pulled the whole dish together. Love.

I’m ready for another trip to Baco Mercat. And now I can taste why this restaurant was named one of the best restaurants in America. Anyone want to join me on a repeat visit?

BACO MERCAT
408 South Main Street (at 4th Street)
Los Angeles, California 90013
Phone: 213.687.8808
Website: www.bacomercat.com

Yep, ice cream! I had no idea that Sprinkles went outside of its cupcake comfort zone and entered into the ice cream business. After an afternoon of estate sales and thrift store hopping (hubby’s newest obsession), on the way home I had wanted to stop by Sprinkles and pick up a cupcake or two from the Cupcake ATM. Cupcake ATM? Keep in mind that Sprinkles is located in Beverly Hills–and in Beverly Hills, anything is possible. Yes, L.A. boasts its own cupcake dispensing ATM (how many cities can lay claim to that???). Great for those of you who all of a sudden crave something sweet at some ungodly hour and everything’s already closed.

But I degress…where was I? Oh yes. Located next door to THE original Sprinkles cupcake shop and whose line is equally as long, Sprinkles Ice Cream opened back in May, just in time for the start of the summer season. My plan was to still pick up one or two cupcakes but once I saw the ice cream shop, I had to step inside for a few minutes and check it out. Well, ice cream won out over cupcakes.

Sprinkles’ ice cream is handcrafted using organic California dairy and carefully selected fresh ingredients, slow churned to incorporate less air thus creating a creamy, flavorful treat. You can enjoy your favorite Sprinkles-style flavor in a red velvet waffle cone; sandwiched between two cupcake tops or two cookies; in a classic ice cream shake; in a sundae with a variety of toppings or sauces; or simply on its own, in a cup.

I was actually thankful that there was a long line in front of me so that I can take time to peruse the menu. The shop itself is gleaming in white with punches of red. The menu is in written in red on the walls:

The “rotunda” is decorated with an ice cream recipe written by Thomas Jefferson (and in the “font” of Thomas Jefferson if that makes any sense):

After much debate, I finally settled on the cookie ice cream sandwich. The hardest part for me was choosing the cookie and the ice cream that would make up my custom sandwich. Fudge Brownie? Snickerdoodle? Double Chocolate? Chocolate Chip? What about the ice cream? Did I want Coffee? Salty Caramel? Butter Pecan? Red Velvet? Hubby at first wanted a cookie sandwich, then a scoop of ice cream before finally settling on a strawberry shake. It’s so hard when you have so many choices!

So what did I choose? A double chocolate cookie and butter pecan ice cream sandwich. My eyes went wide when they brought it out to me. It was huge! I wasn’t even sure how to eat it, afraid of risking lockjaw if I tried to take a bite out of it. Even the guy in front of me asked, “How are you supposed to eat THAT?”

While I was contemplating my strategy, the customer that was standing in line behind me asked if she could take a photo of my sandwich, wanting to text it to a friend who would not believe big it was. I noticed that she had ordered a red velvet ice cream cone so I asked if I could also take a picture. She ordered hers in a cup with coffee ice cream and told me that I probably would want to take a photo of her twin daughter’s ice cream cone since hers would come without a cup.

Twins Kilila and Kanani posed with their yummy chocolate and red velvet ice cream cone:

It was easiest just to eat the ice cream first with a spoon (thankfully, the sandwich was served in a cup to catch the drips) and then eat the cookie when I was able to eat it comfortably. The ice cream was so creamy and full of flavor. And the cookie was perfect–not too hard or too sweet.

On my next visit, I’m going to give that Cupcake ATM a go, and then go next door and order a scoop or two of ice cream. A cupcake and ice cream…somehow, I think that’s going to make a great combination!

SPRINKLES ICE CREAM
9631 South Santa Monica Boulevard
Beverly Hills, California 90210

http://www.sprinkles.com

888.220.2210 Phone

Now I know why this place is called Beer Belly. Because after you try Chef Lieberher’s crafty culinary bites, it’s not the beer that gives you that Buddha-like physique, it’s the food. Of course, the average person probably wouldn’t have indulged in as many of the “bites” that we ordered, but I felt like a close relation to Buddha after we left, sated but happy.

My foodie girlfriends and I have been getting together regularly at some of the most popular favorite eating places in L.A.–either favorites with the populace or favorites amongst the group. Beer Belly was on our growing list and we decided to check it out for an early Sunday dinner.

Beer Belly offers craft beer and crafty food. Everything is ordered at the bar so grab a seat and a menu–I guarantee you’ll want to order just about everything. Offering a wide variety of craft beers from local breweries on tap as well as craft cans, small bottles, sours, and big bottles, you’ll also find all natural bubbles and wine on their menu as well as craft sodas, root beers and iced teas. Be warned–if you’re counting calories, this place isn’t for you. Beer Belly’s crafty menu is full of flavorful, rich, creamy, and fried comfort food items kicked up a few notches that pair perfectly with its 4x as long drink menu (you can be sure that their food will soak up all that alcohol!). LOL! Since the next day was a work day, we decided to go for drinks of the non-alcoholic variety: Thomas Kemper Orange Cream, Gus Dry Meyer Lemon, Rat Bastard Root Beer (my drink of choice) and Buderim Ginger Brew.

Being the foodies that we are and each of us contributing to the growing list, we had chosen twelve items to try and share among the five of us (including dessert):

BEER BELLY | Sunday Dinner, July 15, 2012

DUCK FAT FRIES | Smoked Salt, Sweet Onion Sugar, Duck Skin Cracklins, and Raspberry Mustard for dipping. So glad we ordered these. I have such a weakness for french fries. What had me was the “duck skin cracklins” and it just took it to another level of taste.

BUTTERMILK FRIED CHICKEN | Chicken Breast Strips and served with Roasted Fennel Aioli for dipping.

PORK BELLY CHIPS | Pork Belly, Sweet Onion Sugar, and Tabasco Aioli. Yesssss!!! Pork Belly Chips. So, so, good.

CATFISH & CHIPS | Beer-Battered in Eagle Rock Manifesto, Seasoned Salt, with Malt Vinegar and Horseradish Aioli, and served with Fries. This was actually the sole dish of one of our foodies. She gave it a big thumbs up.

BRATWURST BALLS | Pork Bratwurst, The Bruery Mischief Spicy Apple Mustard. I think this was my least favorite dish. The flavor fell a little flat for me. Not even the mustard helped.

BEER & HONEY BRAISED SHORT RIBS | Braised w/ Eagle Rock Manifesto, Cheddar Puff Pastry, Horseradish Mash Potato, and Pickled Radish. Great flavors in this hearty, comfort dish–I can enjoy this one on its own with a glass of red wine.

PORK ROLL SLIDERS | Belly Slaw, House-made Pickles, and American Cheese. Nothing really special about these sliders. Just eh.

BEER BELLY GRILLED CHEESE | Quad-Dec 4×4 Cheddar, Asiago, Gruyere, Goat Cheese, Applewood Back, and Maple Syrup. I liked this interpretation of the traditional grilled cheese sandwich; the sweetness of the maple syrup cut through the gooey-ness of the cheeses. When it first arrived at the table, I had forgotten about the syrup and thought that the grilled cheese was sitting in oil. Sigh of relief!

ROSEMARY GORGONZOLA MAC | Jack and Brouwerij West Blond Ale Cheese Whiz, and Bacon. This was a bit too rich for my taste and I’m not a big fan of gorgonzola.

JAR O’ PICKLES | Red Wine Shallots, Garlic Cucumber, Beer & Bacon Carrot, and Sherry Fennel are beautifully layered in a clear glass jar. Simply delicious.

SUMMER VEGGIE SALAD | Zucchini, Squash, Corn, Tomato, Spring Mix, Toasted Almonds, Asiago, and Lemon Clove Dressing. This dish was a refreshing, welcoming sight and a beautifully plated dish. I loved the fresh flavors of the veggies and the dressing added that perfect sparkle.

DEEP FRIED TWINKIE | Deep Fried Twinkie, Strawberry Puree, Whipped Cream, and Vanilla Ice Cream. Believe it or not, this was my very first deep fried Twinkie and I couldn’t believe how incredibly light and perfectly sweet this dish was.

My personal favorites were the Duck Fat Fries, Buttermilk Fried Chicken, Pork Belly Chips, Beer Belly Grilled Cheese, Jar O’ Pickles and Summer Veggie Salad. Surprisingly, I really enjoyed the Deep Fried Twinkie. Overall, it was an enjoyable meal and we really put a big dent in their menu–there aren’t that many more items on their menu that we didn’t try. Great place to hang out after work or on the weekend with friends. It’s not a huge space so get there early if you mainly want to grab a bite to eat. Beer Belly is north of 6th Street and set back on busy Western Avenue in Koreatown. Limited parking in its own small lot (valet parking is available) but you can also self park in the lot next door or find metered parking on the street.

BEER BELLY
532 South Western Avenue
Los Angeles, California 90022

Every time I visit San Diego, seeing my friends is always on the agenda. I try and make time, especially over a meal where we can sit back, relax, catch up, reminisce and just enjoy each other’s company. This particular visit, I wanted to do brunch and was happy that a few of my friends were able to get together at such short notice. I had suggested Snooze which had been on my radar since it opened in the former Corvette Diner space in the hip ‘hood of Hillcrest, not far from Scripps Mercy Hospital. Snooze’s main focus is on breakfast and after checking out their menu online, its unique pancake menu caught my eye. I couldn’t wait to try it!

I was warned about the long wait but I was undeterred. It’s recommended that you arrive before 9 a.m. Otherwise, your looking at an estimated wait time of one to one and a half hours before being seated (ours was the latter).

Snooze’s menu not only includes pancakes, but french toast and other breakfast favorites. I was here for the pancakes:

And Snooze scored major points with its cocktail menu. Cocktails for breakfast? Yes!

There were too many things on the menu I wanted to try. The other thing that I’m a sucker for is pot pie and I love pot pie. And wouldn’t you know it, Snooze has a breakfast pot pie on their menu! Something unique and totally different and I really wanted to order it but I was torn between that and pancakes–and it was bad enough that there was a wide selection of pancakes on their menu which made it more so difficult for me to make a decision.

COCKTAILS! | Yes, cocktails and they were refreshing on this hot and humid morning. My friend Anita ordered the MMM…MMM Mimosa: Stanford Sparkling Wine, Evolution OJ and Pama Pomegranate Liqueur and I ordered the Melon Baller: Fresh Watermelon Juice, St. Germain Eiderflower Liqueur, Stanford Sparkling Wine and a Mint Garnish.

THE VERMONTER | These buttermilk pancakes were filled with fresh blueberries and topped with organic blueberry maple syrup, crumbled streusel and whipped lavender butter.

CHILAQUILES BENEDICT | Carne asada steak served on a cheesy, saucy, tortilla stack topped with poached Niman Ranch eggs, smoked cheddar hollandaise, fresh salsa and cotija cheese, and house hash browns. What a great twist to a brunch favorite–the eggs benedict!

PINEAPPLE UPSIDE DOWN PANCAKES | Buttermilk pancakes with caramelized pineapple chunks, housemade vanilla creme anglaise and cinnamon butter. Fluffy, loads of flavor and so, so luscious!

VANILLA ALMOND OATMEAL BRULEE | Served with fresh fruit and a little pot of cream on the side.

SANDWICH I AM | Udi’s soft pretzel roll filled with scrambled eggs, cheddar cheese and a sausage patty, served with a side of smoked cheddar hollandaise and house hash browns.

CORNED BEEF HASH | Snooze’s signature shredded hash mixed with locally made corned beef, caramelized poblanos and onions and topped with eggs over easy and toast.

PANCAKE FLIGHT | Can’t decide on which pancakes to order? Order the flight–you get your choice of any three flavors of pancakes on the menu, including the pancake of the day. Our choice? The cinnamon roll, meyer lemon and sweet potato pancakes. Hands down favorite were the cinnamon roll pancakes!

THE CROQUE OF MONTE CRISTO | French toasted brioche topped with fig preserves, shaved hickory ham, gruyere bechamel and topped with an egg over easy. Also served with lightly dressed greens on the side.

BREAKFAST POT PIE | This was my breakfast choice. I shared the Pancake Flight with three of my friends so I was able to have my pancakes and pot pie too! Homemade rosemary sausage gravy smothers a flaky puff pastry, topped with an egg over easy and a side of house hash browns. I was in carb heaven! (Oh, and I was able to try Anita’s Pineapple Upside Down Pancakes too!). LOL!

I love Snooze! Snooze left such an impression on me and my friends that we can’t wait to go back and eat (and drink) through their entire menu. Get there early if you’re short on patience. There is metered street parking (if you can find a space) and other public lots near the restaurant.

Special thanks to the Princess Gourmet Posse for taking the time out of your busy schedules to have brunch with me! Love you guys! Till our next foodie adventure…

Clockwise from bottom left: Anita, Lori, Dan, Glyn, Princess Gourmet, Lisa, Jackie and Norberto.

SNOOZE, AN A.M. EATERY
3940 Fifth Avenue
San Diego, CA 92103
Hours: Monday thru Friday, 6:30 a.m. till 2:30 p.m.
Hours: Saturday and Sunday, 7:00 a.m. till 2:30 p.m.
First come, first serve (no reservations)
For Menu, go to: www.snoozeeatery.com/san-diego

Not to be confused with Chef Jose Andres’ other gastronomical wonder, “The Bazaar“, SAAM is a completely different experience altogether. Located behind Bar Centro in the tony SLS Hotel in West Los Angeles, SAAM offers one thing on their menu: a 23-course tasting menu to delight the palate by involving all five senses. When I received the invitation to participate, there was no hesitation. And is the case with all tastings, this experience is to be enjoyed leisurely (this particular dining experience roughly lasted five (5) hours).

I knew I was in for something special when I was led to a reserved table in Bar Centro where members of our party were already enjoying pre-dinner cocktails. This was our first stop until all members of our party had arrived before being led into the private dining room. Cocktails of choice included the “Dirty Vodka”, “The Grape Tour”, “Oakason & The Little Peach”, and “LN2″.

We were a party of five and after a few minutes, we were being led to the Chef’s Tasting Room located behind Bar Centro. Here, we were cut off from the lively bar scene and the main restaurant and into a more intimate, private setting.

The room was inspired by the legendary Harry’s Bar in Venice, Italy. I’ll have to confirm when I make a return trip to Venice someday.

Hand blown Murano glass sconces provided the ambient lighting while a cacophony of table books on Venice, Italy lined the upper shelf.

Once we settled into our seats, we were given a brief introduction and welcome. As mentioned, this was a 23-course dining experience at $120/per person. You were on your own if you wanted to order wine or cocktails with your dinner from the bar menu. Cocktails averaged between $16-$20. The tasting menu itself included a welcome cocktail, appetizers, entrees and desserts–a variety of courses that were original for Saam and menu items from The Bazaar. We were also given the option to add shaved black winter truffles to the Wagyu & Mushroom Escabeche dish for an additional $55. Yes, a bit pricey I know but I couldn’t resist and decided to go for it.

THE CHEF’S TASTING MENU | AUGUST 25, 2012

Course #1 – Kaviar Kir Royale | The “kaviar” in this welcome cocktail was not actual caviar but through the science of molecular gastronomy, Chef Andres created his own kaviar made from creme de cassis. Paired with cava, it made for one gorgeous cocktail. Welcome, indeed!

Course 2: Beet & Yogurt. Incredibly light, the texture reminded me of “styrofoam” and coupled with the sweet, tangy texture of the yogurt in the center with the delicate crunch of the beet, this was a wonderful combination of flavor.

Course 3: Oyster & Jamon – the oyster was extremely fresh, the jamon (Spanish ham) was a perfect compliment with the oyster. Fresh, clean flavors.

Course 4: Seabeans in Tempura – presented on twisted tissue paper and fried with coconut dust to resemble tempura and drizzled with a tamarind reduction, these seabeans were a favorite among the group.

Course 5: Parmesan Macaron – this was one of my favorites with tiny basil flowers crowning the top. I’ve got to learn how to make these!

Course 6: Jose’s Combination – Iberico Jamon and Caviar to be rolled up and enjoyed as a Spanish taco (or burrito for that matter)!

Course 7: Patatas Bravas – light outer “potato chip-like” outer shell, filled with a delicate potato puree. I could go for a few more of these.

Course 8: Chicken Skin & Cigala – Baby Norwegian lobster atop a Crispy Chicken Skin, and topped with parsley “air” or foam.

Course 9: Not Your Everyday Caprese – utilizing molecular gastronomy through a process called spherification, the mozzarella filled pillows sit atop pesto and share the plate with mirin-marinated tomatoes, tomato caviar and delicate croutons.

Course 10: “Cappucino” – Warm, strained lentil broth in the glass, chanterelle mushrooms with escabeche Air. To enjoy, you sip, dip the mushrooms in the “air” and repeat.

Course 11: Uni & Eel – Wild rice infused with eel and uni broth topped with delicate uni and garnished with grilled strawberry, black garlic, wasabi and garnished with sea grass.

Course 12: Chipirones – Baby squid, with baby spinach, cippolini onions, artichoke puree and artichoke chip.

Course 13: Banh Mi – flash fried brioche, wagyu beef, tofu dehydrated and re-hydrated with fish sauce, crunchy pickled carrots, daikon, cilantro and aioli. The brioche was a bit greasy for my taste but overall, it was a nice combination of flavors.

Course 14: LEGO My Negroni – the palate cleanser. Sitting atop a bowl of crushed ice and to be enjoyed in two bites, these lego-inspired blocks include Campari, papaya, orange and orange zest.

Course 15: Carrot or Scallop – an artful play with carrots and scallop. The scallop is dusted with carrot paint (a combo of carrot juice mixed with xantham gum) shaved carrots, and pea tendrils.

Course 16: Mirugai – geoduck, shaved radishes on top of an oyster tarragon puree.

Course 17: Wagyu & Mushroom Escabeche. For an additional $55, I opted to enjoy it with shaved winter black truffles. So aromatic and worth the indulgence. Loved this dish!

Course 18: Philly Cheesesteak – from The Bazaar menu, I was happy to enjoy this course again. Air bread filled with creamy cheese and topped with thinly sliced wagyu beef, sea salt and chives.

Course 19: Japanese Baby Peaches – the green jewels in this dish are Japanese baby peaches before the pit is formed and served alongside with burrata pillows, toasted hazelnuts and brioche croutons.

Course 20: Dragon’s Breath – Caramel Corn “popped” in liquid nitrogen. I actually took video of this presentation but what you are not seeing is the after effect once you chew on the caramel corn cake. To be enjoyed immediately, you chew it with your mouth closed and breathe normally–the liquid nitrogen introduced in the caramel corn releases cool “steam” which come out from your nose, hence the “dragon breath” effect. They give you a mirror so that you can see it for yourself. It induced giggles and OMGs from the group. Such fun!

Course 21: Frozen Apricot Timbale with Amaretto – loved the cool, slightly tart apricot filled with creamy amaretto liqueur in the center (the spot to the right of it is the teaser) and served alongside an almond milk spumo. It’s a grown-up version of an amaretto-filled popsicle!

Course 22: Dessert Desert – milk chocolate cardamom ice cream rolled in almond powdered, shredded phyllo dough tumbleweed, and cherries.

Course 23: Sexy Little Sweets – To the left is chocolate covered star anise, passion fruit and dark chocolate; in the middle are green tea chocolate, white chocolate & pink peppercorn and milk chocolate bars; and to the right are three varieties of fruit gelees.

A chocolate treat and a souvenir menu scroll to remember our dinner by.

Overall, I enjoyed the dining experience. My favorites were the Parmesan Macaron, Chicken Skin & Cigala, Uni & Eel, Not Your Everyday Caprese, Wagyu & Mushroom Escabeche and the Philly Cheesesteak. My least favorite was the Carrot or Scallop (although it wins top honors with me in visual presentation; I’m just not a fan of carrots). The Dragon’s Breath was a very “cool” experience.

If $120 is a bit out of your budget and you can’t wait until you win the lottery, you can always create your own tasting menu by going to The Bazaar (Rojo or Blanco) where you’ll find the Philly Cheesesteak and Not Your Everyday Caprese on its menu.

SAAM At THE BAZAAR
SLS Hotel – Beverly Hills
465 La Cienega Boulevard
Los Angeles, California

Valet parking available or you may be lucky enough to find street parking to avoid having to pay the $14 valet charge.

So here I am in my kitchen on a hot, summer Sunday afternoon where temperatures have climbed to almost 90 degrees and 32% humidity (we don’t turn on the A/C unless we absolutely have to). I again used BraveTart’s macaron recipe, this time dividing it in half which should make about 20 macaron cookies. To the dry ingredients, I added cocoa powder and the instant ground espresso, sifting it all together. My meringue came out perfect–stiff and glossy!  As I added the dry ingredients to the meringue mixture one-third at a time, I was focused on achieving perfect macronage–folding wet into dry and achieving that lava flow consistency. However, I couldn’t help but be worried about how the weather would affect the outcome of my meringue and the batter itself. But it was too late now and I was at a point of no return.

Piping the batter onto my silpat lined baking pan, I noted that the batter spread a bit more than I would have liked and got nervous. I let it sit it out longer than normal to create the “skin” and didn’t forget to rap the pan on the counter to rid the air bubbles. Right before popping the cookies in my preheated 300 degree oven, I sprinkled rough-chopped chocolate covered espresso beans and baked them with the oven door slightly ajar for about 18 minutes (crossing my fingers)!

I thought the batch came out pretty good:

Now the real question is–what to fill it with? Vanilla buttercream? Nutella? Chocolate ganache?

Vanilla Macarons filled with chocolate ganache.

I admit it. I’m a macaron addict. Not macaroon, but macaron. BIG difference. Macaroons (double o’s) are coconut cookies. Macarons on the other hand are filled almond cookies with slightly crisp, chewy shells that come in many different colors and flavors. I immediately fell in love at first bite!  A favorite sweet treat of mine, they are a pricey indulgence–usually between $1.50 to $3 per cookie and it’s so hard to eat just one! I usually pick up these gorgeous jewels at Bottega Louie or ‘Lette in Los Angeles when the macaron craving strikes but never in a million years did I consider even making them myself! I always thought you needed a Ph.D in order to make these cookies (or have French blood coursing through your veins).

Then I began seeing blog posts on the art of making macarons over the last few months. I couldn’t believe it only took four simple ingredients! The challenge, however, is in the execution that determines success or failure. It’s a trial and error process to be sure and after reading a few posts (and watching a number of YouTube videos), I decided to bite the bullet and attempt to make them myself. I had originally wanted to wait and take a class with The Ravenous Couple (and I still might do that since after all, practice makes perfect, right?) but I figured, why not?

I had to go out and buy a few cooking tools. I needed a new sifter (the dry ingredients have to be as lump free as possible), a kitchen scale (measurements are in grams and have to be precise) and piping bags. Macarons call for almond meal or flour, powdered sugar, granulated sugar and “aged” egg whites at room temperature. You can buy extracts and flavorings such as vanilla, rose water, matcha green tea powder, espresso or cocoa powder (to flavor your cookies) and food coloring (powders and gels work best). The fun part is deciding what to fill your macaron cookies with–lemon curd, chocolate ganache, nutella, flavored butter creams–the possibilities are endless!

After whipping the egg whites and granulated sugar together to achieve stiff, glossy peaks, I folded the meringue mixture into the sifted dry ingredients, dividing the batter halfway during the “macaronage” stage so that I can add the vanilla and food coloring in one half and matcha green tea powder in the other (the matcha green tea powder was a gift from my friend Lou who was recently in Tokyo on a business trip). I was achieving “lava flow” consistency and tried hard not to over mix (to pancake batter consistency). It was important to incorporate the meringue well; leaving traces can actually crack your cookies during the baking process.

Once the batter consistency was achieved, piping was next. Thank goodness for Annapet’s template through her blog, The Daily Palette, which I laid underneath the silpat on one baking pan and parchment in the other. I just had to remember to remove the template before popping the cookies in the oven!  After the batter is piped onto the cookie sheets, I rapped the baking pans on the counter hard to remove any air bubbles and let the cookies sit for 15-18 minutes before baking in the oven. A few minutes later, voila!  If the macaron gods are with you, hopefully you’ll have a batch of picture perfect cookies, complete with feet!

While the macarons were baking, I began making the chocolate ganache filling with E. Guittard Bittersweet Chocolate. It’s a simple recipe of chocolate pieces, heavy cream, pinch of salt and vanilla. Assembling the cookies was where I begin to see the fruits of my labor give birth to my very own homemade chocolate ganache-filled macarons!

Special thanks to Stella Park for her macaron recipe through her blog, BraveTart and to friend Remil for his tips and suggestions in helping me achieve success with my second batch of macarons (my first batch was not perfect but that did not stop my family and friends from devouring them)!

What I love about ETG is their endless fresh, hot off the grill tortillas served with butter and salsa. I prefer this over bread any day. I had to remind the family to pace themselves or they would not be able to enjoy their lunch entrees!

Filet Mignon w/ Jack & Goat Cheese and Grilled Shrimp Quesadillas; Blue Corn Jack Cheese & Grilled Chicken Roasted Corn Enchiladas; Lobster Quesadilla Platter and Dos Favoritos: Chile Relleno & Roasted Corn Enchiladas rounded out our order. Muy delicioso!

EL TORITO GRILL
15301 Ventura Boulevard
Sherman Oaks, California  91403
818.907.7172 

We enjoyed the ribs with menu favorite, Gamja Tang, or pork neck stew. This is what put Ham Ji Park on the map. Hearty, flavorful and filling with meat falling off the bone and potatoes with a nice subtle kick. Korean comfort food at its best. Great with plain, steamed white rice:

We also ordered Marinated Beef Sirloin to be cooked at the table, along with sizzling Kimchi Rice to be mixed at the table in its own stone pot bowl (loved the beef with the red pepper paste):

And of course, what Korean meal would not be complete without the requisite banchan:

Meals come with a fresh green salad and endless iced tea (Korean-style not Lipton). You definitely will not go home hungry!

HAM JI PARK
3407 W. 6th Street, Suite 101-C
Los Angeles, CA  90020
213.365.8773

Assorted Sashimi Plate

I didn’t realize how much I missed the place. I sat down with with my dinner companion and we began perusing the dinner menu and reviewing the fresh seafood selections on the white board. I immediately noticed that the menu was literally reduced by half (and later, Owner Koji would tell me that his menu was actually reduced by 60%!). I was relieved to see that a few of my favorites made the cut and were still on his “new” menu which overall, features the typical Japanese offering however, unique in preparation, presentation and taste: sushi and sashimi, traditional and modern small plates (appetizers), soups, salads, vegetables, comforting noodle dishes, omakase (Chef’s Choice) and new and familiar entrees.

Garlic Edamame

We met with Koji, who happened to still be at the restaurant, and after a short chat, we got down to the business of ordering. Koji wanted to prepare something special for us so I happily turned the reins over to him. There was one menu item that I absolutely had to have–and that was the Grilled Beef Tongue. Of all the items on his menu, this was my favorite and he happily obliged.

Grilled Beef Tongue

In addition to the Garlic Edamame and Grilled Beef Tongue, we ordered the Stuffed Shishito Peppers–Japanese green peppers stuffed with spicy tuna, deep fried tempura style and finished with a sweet house sauce. 2-3 people could easily share this hearty appetizer.

Stuffed Shishito Peppers

Chef Hiro prepared a wonderful appetizer plate for us that featured five traditional Japanese small bites: Shredded Mountain Potatoes w/ Tuna Sashimi; Tomago with Grated Daikon and Soy; Salmon Skin Salad with Kaiwari Sprouts, Bonito Flakes and Yamabogo; Kobacha with Carmelized Soy Glaze Dipping Sauce and Fresh Japanese Cucumber with Moromiso. Super fresh, clean, unique flavors and textures, and perfectly seasoned. In a word, oishii!

And of course, assorted Sushi and Sashimi was also on the menu–fish so fresh, it melts in your mouth like butter.

Assorted Sushi Plate

Koji introduced different types of sake for us to try. The first, which is not yet on their menu and was the only bottle they had in the entire restaurant, is a filtered sake whose taste could be mistaken for a white reisling. Smooth, crisp, and sweet with subtle “fruity” overtones, this Madellena Reisling is one that I would like to have as part of my sake collection. Also served with our meal was the Ichinokura, Shirataki Jozen Junmai and Namagenchu Sparkling Nigori sake–all perfect pairings and happily enjoyed.

If you’re ever in the Pasadena area and have a craving for Japanese, I encourage you to stop by and give Japon Bistro a try. I hope it will also become one of your favorites too. Special shout out and thanks to Koji, Chef Hiro, Steve, Amanda and Andi.

JAPON BISTRO
927 East Colorado Boulevard
Pasadena, California  91101
Phone: 626.744.1751

Website/URL: www.japonbistro-pasadena.com