Food Maps

I apologized for the lack of posting but life got in the way. I saw these beautiful food maps a few a months ago and I wanted to share with you and celebrate the beauty of each country.

The Maps are created by the talented duo Caitlin Levin and Henry Hargreaves.

Here's a small info about the process.

FOOD MAPS

These food maps created by Caitlin Levin and Henry Hargreaves originally were inspired by a passion for travel. Exploring new places through the food you eat is often a portal to the cultural complexities of that place.

In this series we have taken many of the iconic foods of countries and continents and turned them into physical maps. While we know that tomatoes originally came from the Andes in South America, Italy has become the tomato king. These maps show how food has traveled the globe - transforming and becoming a part of the cultural identity of that place. Who doesn't know the saying "throw some shrimp on the barbie" and not think of Australia? Who goes to France without eating bread and cheese? And who makes a Brazilian caipirinha without a fistful of limes?

These maps are a playful representation of our interpretation of food from around the world, painstakingly created with real unadulterated food. This project speaks to the universality of how food unites people, brings us together and starts conversation - just as we hope these beautiful maps will do too.

created by Caitlin Levin and Henry Hargreaves
typography by Sarit Melmed

Eating Las Vegas

We are officially back from our Holiday break and let me tell you it was lovely. We usually stay home during this time but we decided to go to Vegas and see what the see city has to offer.
We haven't been to Vegas in almost ten years and the city is completely different. We did the usual touristy stuff, such as watching shows, cruising the hotels, going to the spa and most importantly to eat and eat some more. Here are some of the places we visit.

Beijing Noodle No.9, Caesars Palace. When we booked the trip we also make sure to make reservations to restaurants and it make a huge difference. This little place is always pack with a 45-60 minute waiting line. The handmade noodles make a huge difference, the place is gorgeous and the food is delicious but the staff leaves you with a bad taste in your mouth. You almost have to have a ruthless attitude to command their respect, its definitive an insiders place and they will let you know that you are a stranger. Would I go back? Not really but it was worth a shot.

Burger Bar, Mandalay Place. Oh boy! Oh boy! Two words...Hubert Keller! I been in love with Chef Hubert Keller since I saw him in the first season of Top Chef Masters. Dreamy, talented and french. We wanted to eat at Fleur de Lys for a while but its always booked. So when the hubby said he wanted a burger I knew exactly were. For some crazy reason they had walk-ins that day and they quickly gave us a table. The staff was friendly, nice and accommodating, just exactly what you want from a chef in control. The burgers were delicious and the sweet potato fries too but if you want your mind to be blown away just order one of the alcoholic milkshakes...WOW! There tall, rich and boozy, a meal at is own. Would I go back? Of course!

The Barrymore, Royal Resort Casino. This a gem! If you have a love for showgirls, glitz and glam this is the place for you. Classic Las Vegas in one little restaurant. Everything is so gorgeous, you will think that Frank, Sammy and Dino eat here every night after their show at the Sands. Again the place is impeccable, the staff friendly and the food is beyond delicious. We had a pre-fixed menu because it was Christmas day but the food was outstanding. Three courses with champs and our waiter was delightful. Would I go back? Hell yes! I would marry again to have my reception here yes!

Border Grill, Mandalay Place. We can go so far not eating mexican food and I was craving guacamole for a couple a days now. So we did the unthinkable... we cancel our reservations from Mesa Grill (Bobby...who?) and went straight to Border Grill. We love, love Susan Feniger (lovely lady) and we wanted to try her food for a while. Again no reservations, we just walk-in and they accommodate us really quickly. We started with chips, salsa and guacamole and the most delicious and fresh peach and strawberry lemonade. The food delicious, the staff friendly, funny and easy going and the place relax and inspiring. Would I go back? Of course, just to support Chef Feniger.

So that's it folks. We know that people love Vegas just to gamble but let me tell you if you are not playing in a poker tournament, your chance to beating the house are pretty slim so instead just enjoy Vegas and eat deliciously.

images via: google

Pecan-Sugar Cookies

This cookies are becoming our got to cookies for the Holiday Season. So easy to make, basic delicious ingredients and tons of flavor. Here's the recipe:

Ingredients
Original recipe makes 4 dozen

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup of ground pecans
• pecans to decorate

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, ground pecans, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg, vanilla and almond extract. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets and decorate with a pecan on top.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

image via: google search

Jalapeño Cheddar Cornbread

Cornbread is one of those breads that we rarely eat mainly because I always struggle to make a light and moist bread. Is a favorite in the Yanez house but we always rely on my mom to make the bread itself until know. As every weekend I was catching on what I record on my DVR (specially crap reality TV & cooking shows) and I found a special BC episode on mexican food and one of the recipes was cornbread with the volume turned up... this means Jalapeño Cheddar Cornbread (she had me at jalapeño). I did the recipe and it's to die for! Delicious, moist and spicy.

For the second batch I put my own spin replacing the milk for sour cream, the cheddar cheese for pepper jack cheese and instead of one jalapeño I used three (I like to suffer when I'm eating). Here's the original recipe:

Jalapeño Cheddar Cornbread

Ingredients

• 3 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups milk
• 3 extra-large eggs, lightly beaten
• 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
• 8 ounces aged extra-sharp Cheddar, grated, divided
• 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
• 3 tablespoons seeded and minced fresh jalapeño peppers

Directions

1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapeños, and allow the mixture to sit at room temperature for 20 minutes.
2. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
3. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

recipe via: barefoot contessa

Banana Bread

This banana bread recipe is been rocking our world lately. I have never tried such a delicious and moist banana bread in my life. Lately I been swearing on Martha Stewart recipes, not for nothing she's the Queen Bee in the cooking world. Here's the recipe:

BANANA BREAD:
The batter for this easy-to-bake banana bread is enriched with the addition of sour cream.
YIELD: makes 1 loaf

INGREDIENTS:

1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

VARIATIONS:
To make the cream cheese frosting-filled banana bread as featured on "The Martha Stewart Show," in the bowl of an electric mixer fitted with the paddle attachment, beat together 6 ounces cream cheese, 1/4 teaspoon salt, and 1/2 teaspoon pure vanilla extract until smooth. Once bread is baked and cooled, halve horizontally. Using an offset spatula, spread cream cheese frosting evenly over bottom half. Top with remaining half; slice and serve.

DIRECTIONS:

STEP 1

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

STEP 2

In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.

STEP 3

Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

SOURCE : Martha Stewart Living, August 2004

Argentinian Feast

Roasted Vegetables

White Bean Salad

Roasted Chicken

During the Labor Day weekend we celebrated my Mom's Birthday and because she does SO much for us we wanted to throw her a delicious Argentinian feast. We all decided to bring a dish and because my dad wanted to get some empanadas from an Argentinian bakery I decided to plan my menu around them.

Argentina is know for their grilled roasted flavors so no matter what I decided the base has to be that smokey-herby signature flavor. After looking for some recipes I went with a white bean and roasted vegetable salad and my juicy herb grilled chicken with roasted finger potatoes. Here are the recipes:

White Bean Salad with Roasted Vegetables

Ingredients
2 cans white beans, rinsed and drained

1 bag of mixed greens.
1/2 cup small diced roasted red pepper
1/2 cup small roasted baby heirloom tomatoes
1 tablespoon chopped, fresh oregano
1 tablespoon chopped, fresh parsley

Dressing

1/4 cup, plus 2 tablespoons sherry vinegar
3 tablespoons olive oil

1 shallot

1 lemons (zest & juice)
kosher salt, and fresh ground black pepper to taste

Directions

1. In a cookie sheet roast bell peppers and baby heirloom tomatoes at 350 degrees for 15 minutes. Once finish let it cool before combine.
2. In a medium bowl, combine beans, peppers, tomatoes, and mixed greens.
3. In a small Tupperware or jar (with a lid), combine garlic, shallot, oregano, parsley, lemon zest, lemon juice, vinegar, olive oil, salt and pepper. Cover with lid and shake well.
4. Pour dressing over beans. Eat immediately, or store covered, in the fridge for later.

Perfect Roast Chicken

Ingredients:
1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
1 lemon
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup , or canned low-sodium chicken broth, skimmed of fat Homemade Chicken Stock

Directions:

1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
2. In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
3. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
4. Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.
5. Garnish with roasted finger potatoes and roasted red onions (350 degrees for 15 minutes), mint and lemon wedges.

images via: hayanarts 

recipe via: chicken by martha stewart

Ramen Girl

We recently saw The Ramen Girl by the late Brittany Murphy. Its a cute little movie about a girl who goes to Japan and decides to learn how to cook ramen after heartbreak. Its a combination of The Karate Kid meets Babette's feast (both good on their own right). One of the reasons this little movie not know in the US is because is a japanese production and yes its is both in japanese and in english but if you love culinary movies you won't be dissapointed.

Here's a link to the Best Ramen restaurants in San Diego and a recipe too!

Miso Ramen Soup:

Miso and dashi are both gluten free (though please double check the label of whatever you purchase). Instant dashi does contain MSG, so if you're concerned about that, make the dashi from scratch or leave it out entirely and add in an additional teaspoon or so of soy sauce.

For the broth, use pork-based or vegetable broth. Chicken and beef are too strong in flavor for this soup.

Ingredients:

4 eggs
10 oz (285 g) dried ramen noodles
1/2 cup (200 g) fresh or canned bamboo shoots, sliced
1/2 cup (170 g) fresh or canned corn kernels, drained
1/3 cup (80 g) defrosted frozen or fresh spinach
8 cups (2 liters) store-bought or homemade pork or vegetable broth
2 teaspoons instant dashi granules
1 tablespoon soy sauce, or to taste
4 tablespoons fresh miso paste
1 cup (100 g) fresh bean sprouts
1 stalk green onion (scallions), finely chopped
4 teaspoons chili oil (optional)

Directions:

Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.

Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking.

Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.

In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired.

for more info click here!

images via: google recipe via: steamy kitchen

Tweets to Follow

Did you know we are twitter? Follow us @CafeOleSD for your latest cafe ole news and updates!

It's been a while since we did a post and specially a twitter related one (remember this one) we just to give our readers a gently reminder that you can follow us as well as an updated list of our favorite chefs, foodies and coffee lovers that we follow, read and retweet.

The Coffee List:

• Cafe Moto Roasters | small batch, big flavor roasters
• Coffee Detective | author of the coffee detectives
• Specialty Coffee | coffee trade association
• Dear Coffee | culture, creativity & design intersect
• Counter Coffee Culture | finding the most exciting coffees in world

The Food List:

• Edible San Diego | sustainable food
• Life & Food | border culinary blogger
• PBS Food | celebrated food & cooking
• NPR Food | the salt food blog
• Nutrition | daily nutrition facts

The Fun List:

• Microscopic Images |  the eyes of a electron microscope
• Science Porn | best of science
• Just So You Know | unimportant facts 

image via: google

Pan Dulce

One of the items that I missed the most about no living in Mexico are the "Panaderias". Although I'm living in sunny San Diego, a few miles away from my beautiful Tijuana. The Panaderias in San Diego are lacking that abuelita feeling that Mexico provides you.

Yan and I clearly remember when we were young when our grandparents went to Sanborn's and order just a basket of pan dulce and coffee for breakfast. How decadent and comforting!

The closest thing that we have is Pancho Villa or North Gate, but when I'm truly craving that comforting sensation I just cross the border and go to panaderia "La Mejor". It's not call the best for nothing!

images via: pinterest

Slut Raspberries

 

During the weekend I saw one of the most decadent desserts ever made in television with a scandalous name: Slut Raspberries in Chardonnay Jelly! made from the Queen of Food Porn, Nigella Lawson. Although this dessert its luxury at its best to my surprise its quite simple to make. Here is the recipe:

Ingredients:

1 bottle good fruity chardonnay
11 oz raspberries
1 vanilla bean (split lengthwise)
10 gelatine leaves (16g)
9 oz superfine sugar
heavy cream (to serve)

Method:

• Place the wine and berries in a bowl and allow to steep for half an hour. Strain the wine into a saucepan and keep the raspberries to one side. Heat the wine with the vanilla bean until nearly boiling and leave to steep on one side for 15 minutes.
• Soak the gelatine leaves - which you can find in the supermarket these days - in cold water for about 5 minutes. Meanwhile, after removing the vanilla bean, reheat the wine and stir in the sugar until it dissolves; allow to boil if you want to lose the alcohol.
• Add a third of the hot wine to the wrung-out gelatine leaves in a measuring jug and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large jug.
• Place the raspberries, equally, into six flattish, clear glass serving bowls, and pour the strained wine over the top.
• Allow to set in the fridge for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the fridge 15 minutes before serving.

Serve some heavy cream in a jug, and let people pour this into the fragrant, tender, fruit-jewelled jelly as they eat. 

image & recipe via: nigella

Club 200 Cal

 or

This is what 200 calories looks like. Brilliant and Scary at the same time...you decide. More options here.

image via: imgur

Culinary Charts

We been fans of Pop Chart Lab for a while. We love their famous haircuts chart but recently they starting adding culinary charts. Our favorite is the coffee...of course but the culinary tools is a close second. Besides being beautifully design they are extremely informative. Check them out!

images via: pop lab charts

Valentines for Foodies

We confess...Valentine's Day is one of our least favorite Holidays! All these week people have been asking us if we have any plans for V-Day and to be honest the answer is NO. We haven't celebrated this Holidays in forever and is not that we are not romantic but we don't need a holiday to tell us how to feel and this is why...We usually do a date night once a week and although we do low key dates (movies, museums, dinners) we really enjoy it. Here are some of our favorites things that we do:

uno.cooking / dos.drinks / tres.cinema / cuatro.exhibitions / cinco.dessert / seis.dinner

Here's a link to one our favorite episodes of TopChef Masters dedicated to the art of seduction... foodie style! 

image via: hayanarts

Mardi Gras

Chicken & Sausage Gumbo

Banana Foster

Mardi Gras is just a couple of days away and the festivities already started in our neighborhood (Hillcrest). Here are two of our favorites dishes to eat during this colorful celebration.

Chicken & Sausage Gumbo (serves 6-8)

INGREDIENTS
½ cup canola oil
2 lb. bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
8 oz. andouille sausage, cut into ½" pieces
4 slices bacon, cut into ½" pieces
1 cup flour
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
1 small green bell pepper, stemmed, seeded, and finely chopped
2 tsp. dried thyme
1 tsp. cayenne
6 canned, whole peeled tomatoes in juice, drained and crushed by hand
6 cloves garlic, finely chopped
1 bay leaf
10 oz. okra, trimmed and cut into ½" slices
4 cups chicken stock
Cooked white rice, for serving
Hot sauce and filé powder, for serving

INSTRUCTIONS
1. Heat ¼ cup oil in an 8-qt. Dutch oven over medium-high heat. Working in two batches, season chicken with salt and pepper, and add chicken to pot; cook, turning once, until lightly browned, about 12 minutes. Transfer to a plate. Add sausage and bacon, and cook, stirring, until their fat renders and bacon is browned, about 5 minutes; transfer to plate with chicken.
2. Add remaining oil, and reduce heat to medium-low; stir in flour, and cook, stirring constantly, until this mixture (called a roux) is the color of dark, reddish caramel, about 8 minutes. Add celery, onion, and pepper, and cook until soft, about 6 minutes. Add thyme, cayenne, tomatoes, garlic, and bay leaf, and cook for 3 minutes. Return chicken, sausage, and bacon to pot along with okra and stock, and bring to a boil over high heat; reduce heat to medium, and cook, stirring occasionally, until chicken is cooked through, okra is tender, and gumbo is thickened, about 30 minutes. Remove chicken from pot and let cool for 5 minutes. Remove and shred meat, and discard bones and skin; stir meat back into gumbo. Season with salt and pepper, and serve with white rice on the side. Serve with hot sauce and filé powder for sprinkling over each serving.

Banana Foster (serves 4)

INGREDIENTS
1½ cups light brown sugar
8 tbsp. unsalted butter
½ tsp. kosher salt
1 stick cinnamon, broken in half
6 underripe bananas, halved lengthwise, and then halved crosswise
¾ cup dark rum
Vanilla ice cream, for serving

INSTRUCTIONS
Heat sugar, butter, salt, and cinnamon in a 12" skillet over medium-low heat, and cook, stirring, until sugar dissolves in butter. Add bananas, and cook, stirring gently, until soft, about 10 minutes. Add rum, and using a match or lighter, ignite to flambé, and cook until flame dies out. To serve, spoon bananas and sauce over scoops of ice cream in bowls.

recipes via: savour

Taco Bar

In Mexico we do get together for Super Bowl Sunday and its call "Futbol Americano" and instead of doing a traditional BBQ with burgers and hot dogs we always do Carne Asada or a Taco Bar. We served skirt steak with tons of fresh salsa, veggies, pickle chiles, cilantro, lime and of course chard corn tortillas. Here are some ideas for your own Taco Bar:

A taco bar lets guests select their favorite fillings and fixings, choosing from chicken, pork, lettuce, radishes, cilantro, cheese, sour cream, salsas, and a squeeze of lime.

Ingredients (serves 8)

1 head romaine lettuce, shredded and refrigerated (until crisp and dry)
8 radishes, thinly sliced (about 3/4 cup)
1 cup fresh cilantro, plus more for garnish
3 limes, cut into wedges
1 pound queso fresco, crumbled, or Monterrey Jack, shredded
8 ounces sour cream
Roasted-Tomato Salsa
Salsa Verde
Salsa Cruda
Carnitas
Poached Chicken
1 to 2 packages corn tortillas (12 count)

Directions

Arrange lettuce, radishes, and cilantro on a large platter. Place limes, cheese, sour cream, and salsas in separate serving dishes. Place chicken and pork in separate warm serving bowls. Garnish chicken with cilantro.
Toast each tortilla in a hot skillet or directly over a gas flame until softened, 15 to 20 seconds per side. Stack tortillas in a dish towel, keeping them wrapped.
Arrange all of the ingredients so that guests can make their own tacos.

Cook's Note
To keep the toasted tortillas warm, wrap them tightly in a dish towel, then in foil. Place in a 200-degree oven for up to 30 minutes. Remove foil, and transfer tortillas -- still folded in the towel -- to the buffet.

images & recipes via :ms

Lemon + Thyme Cake

This cake looks delicious! It's a recipe from Unruly Things inspired in the cake. Here's the recipe:

LEMON THYME CAKE

for the cake
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 large egg
1/2 cup milk
1 tsp minced thyme
zest of one lemon

• preheat oven to 350 degrees.  butter a 10-inch pie plate.  mix flour, baking powder, and salt together into a medium bowl and set aside.
• mix butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.  reduce speed and mix in egg, milk, thyme and lemon zest.
• gradually mix in flour mixture.  transfer batter to buttered pie plate.
• bake cake 10 minutes, then reduce oven temperature to 325 degrees.  bake until cake is golden brown and firm to the touch, about 1 hour.  cool completely before icing.

for the icing
1/2 cup confectioners’ sugar
3 tablespoons crème fraîche
1 vanilla bean, scraped
• in a medium bowl, whisk together the confectioners’ sugar, crème fraîche and vanilla bean until smooth.  spread the glaze all over the top of the cake and allow to drip over the sides.  let stand until the glaze sets slightly, then cut into wedges and serve.

image via: unruly things

Kish

Fried & Sashimi Geoduck, Radish & Bok Choy Salad, Yuzu Chili Vinaigrette

Oysters with Caramelized Honey Tomato Broth, Celery Leaves & Chili

Fennel-Ginger Salad with Brie & Tomatoes

Like all Top Chef fans we were utterly crushed, hurt, disappointing and sadden by the surprising elimination of Chef Kristen Kish. We truly thought she was going to be in the top three contenders ( with Sheldon & Brooke) but like they said revenge is a dish best served cold. This is what Chef Tom Colicchio thinks about the elimination and Padma too!

images via: bravo tv 

Birthday Menu

Eggplant & Pasta Incaciata

Chocolate & Hazelnut Cake

Silk Sheets Cocktail

It's going to be Yan's birthday soon and I'm looking for a special birthday menu to celebrate his birthday. Lately he's been in a pasta kick and I figure to make this healthy and adventurous dish: Eggplant Incaciata! Also there's no celebration without an outstanding cake and this Hazelnut and Chocolate cake will cover his nutella cravings...and finally a tasty drink to wash away all this delicious food: Silk Sheets! Here are the recipes:

Eggplant & Pasta Incaciata:

Ingredients:
Red Sauce:

• 1/4 cup olive oil
• 5 cloves garlic, peeled and roughly chopped
• 1 red onion, finely chopped
• Two 28-ounce cans pomodori pelati tomatoes (whole peeled tomatoes), blended smooth 
• Pinch red pepper flakes
• Salt and freshly ground black pepper
• Large handful fresh basil leaves, torn, optional 

Eggplant & Pasta Incaciata:

• Softened unsalted butter, for greasing pan
• 1/4 cup plus 2 tablespoons breadcrumbs
• 1/4 cup grated Parmigiano, plus more a
• 1/2 cup olive oil, plus more as needed
• 1 pound ground pork
• Salt and freshly ground black pepper 
• 2 cloves garlic, cut into 3 chunks each
• 1/2 cup red wine, preferably Chianti
• 2 medium eggplant
• 1 pound ziti pasta, cooked to al dente
• 1 pound fresh mozzarella cheese, grated
• Special equipment: One 9-inch springform pan at least 3 inches high

Directions:
For the red sauce: Heat the olive oil in a large saucepan. Add the garlic and onions and saute until tender, 5 minutes. Add the tomatoes, red pepper flakes and some salt and black pepper and simmer for 20 minutes. Stir the basil leaves into the sauce at the end of simmering, if using.

For the eggplant and pasta incaciata: Grease the bottom and insides of the springform pan with softened butter. Mix 1/4 cup of the breadcrumbs with 2 tablespoons of the Parmigiano cheese. Coat the inside of the pan well with the cheese mixture. Knock out any excess and discard.

Heat 3 tablespoons of the oil in a large saute pan over medium heat. Add the ground pork and sprinkle with salt and black pepper and saute until cooked through. Add the garlic and cook until fragrant. Stir in the red wine and simmer until reduced by half, about 5 minutes. Add 4 cups of the red sauce and bring back to a simmer. Cook for another 5 minutes and season with salt and black pepper. Reserve the remaining red sauce for another use.

Meanwhile, slice the eggplants lengthwise into 1/4-inch-thick planks. Heat 3 tablespoons oil in a large skillet over medium-high heat. Sprinkle the eggplant with salt and black pepper and fry in a single layer, working in batches, until golden brown, about 3 minutes per side. Repeat with the remaining eggplant, using 3 tablespoons of oil per batch. Remove from the oil and drain on a paper-towel-lined baking sheet.

Combine the cooked pasta with the mozzarella and ragu in a large bowl.

To assemble, line the bottom of the prepared springform pan with a single layer of eggplant, then line the sides with the eggplant planks vertically, allowing the excess to hang over the outside. Fill the inside of the lined pan with the pasta mixture, pressing down gently. Fold the flaps of eggplant over the top of the pasta, using any remaining eggplant slices to cover the top. Cover with plastic and weigh it down with a plate. Refrigerate for a few hours and up to overnight.

When ready to bake, preheat the oven to 350 degrees F.

Sprinkle the top with the remaining Parmigiano and breadcrumbs. Cover the top loosely with foil, place on a baking sheet and bake for 30 minutes. Remove the foil and bake until bubbling and the top is golden brown, an additional 15 minutes. Let rest for 15 to 20 minutes and cool slightly before unmolding from the pan. Slice and serve.


Chocolate & Hazelnut Cake: 
Ingredients:

• 7 tablespoons unsalted butter, room temperature, plus more for greasing pan
• 1 tablespoon cocoa powder
• 1 cup hazelnuts
• 3 ounces chocolate (I like to use dark chocolate 65 to 75-percent), broken into pieces
• 6 large eggs, separated
• 1/4 teaspoon sea salt (I like the salt from Trapani) 
• 13 ounces chocolate hazelnut spread, such as Nutella
• 2 tablespoons espresso
• Powdered Sugar, for dusting
• Sweetened whipped cream, optional
• Gelato, optional
• Special equipment: 9- by 3-inch springform pan

Directions:
Preheat the oven to 375 degrees F.

Prepare the springform pan by coating it in a thin layer with 2 tablespoons of the softened butter. Add the cocoa powder to the pan and tap the sides to coat the bottom and sides evenly. Discard any excess cocoa powder.

Put the hazelnuts on a baking sheet and toast in the oven on the center rack until just fragrant, 8 to 10 minutes. Transfer immediately to a kitchen towel to stop them from cooking. Use the towel to rub off the skins. Set aside to cool.

Lower the oven to 350 degrees F.

Fill a 1- to 2-quart pot with about 1 inch of water and bring it to a bare simmer over medium heat. Place the dark chocolate pieces into a heatproof bowl and set it over the pot and simmering water (this is a bain-marie). The water should not touch the bottom of the bowl. Let the chocolate melt, and then stir gently. Remove from the heat when melted.

Chop the hazelnuts into small pieces using a chef's knife or a food processor. Make sure you don't turn them into powder.

Whip the egg whites with an electric mixer with the salt until they are almost at stiff peaks. Try not to over-whip.

Mix together the remaining 5 tablespoons butter with the chocolate hazelnut spread in a large bowl with a wooden spoon. Stir in the espresso. Add the yolks and stir briskly to combine. Stir in the chopped hazelnuts and melted chocolate.

Add one-fourth of the whipped egg whites to the chocolate hazelnut mixture and stir to lighten the batter. Then gently fold the rest of the egg whites into the batter in 3 additions. Don't over-fold.

Pour the batter into the prepared cake pan. Bake on the center rack of the oven until the sides of the cake start releasing from edges of the pan, 40 minutes. This cake is almost a hazelnut fudge, so no need to poke with a toothpick to check if the inside is ready or not. The cake will come out of the oven nice and fluffy and souffled, but it will deflate to half the size during its cool-off period.

Serve garnished with some powdered sugar and whipped or cream or gelato, if using.


Silk Sheets Cocktail: 
Ingredients

• 3 to 4 medium strawberries
• 1 ounce balsamic vinegar
• 2 ounces gin, such as Hendrick's 
• Ice
• St. Germain Foam, optional, recipe follows

Saint Germain Foam:

• 1/2 cup egg whites
• 1/2 cup elderflower liqueur, such as St. Germain 
• Juice from 1 lime

Directions:
Muddle the strawberries with the balsamic vinegar, and then add the gin. Add ice and shake and strain into a rocks glass with ice. Top with St. Germain Foam if using.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Add the egg whites, liqueur and lime juice to a nitrous oxide cream charger (You want the cream charger not the soda charger.) Shake, then double charge with 2 nitrous oxide chargers. Yield: About 1 cup.

images & recipes via: extra virgin