[Kitchen Kitten] Chicken Noodle Soup to Warm Your Soul

February 1, 2015February 2, 2015Leave a comment

Winter – it’s not just coming, it’s here. From some spotted, drizzling downpour in Los Angeles to the outrageous snow storms on the East Coast, a ridiculous flu season and the Game of Thrones Season 5 Trailer, Winter is making it’s mark this year and it’s making it loud and proud.

Fortunately for me, my housemates and my stomach – I’ve been perfecting an impeccable anti-Winter anecdote. Somewhere, wrangled between my nurturing side, a somewhat new fangled love of food, a nurturing Step Mother who’s been eager to teach me to cook and an incredibly Jewish grandmother who did nothing but dote on her family – I’ve stumbled upon the Chicken Noodle Soup recipe to end all Chicken Noodle Soup recipe’s. It’s got enough root vegetables to reinvigorate your root chakra and a deliriously delicious, savory flavor. Perfect for large groups on weekend trips, a cozy night in with good friends and stocking up the freezer, this soup is the cat’s pajamas. So get some of your favorite old movies together, cuddle up with your loved ones – furry, and otherwise, and chow down on some of the best homemade soup you’ll ever have, guaranteed.

Ingredients:

I made the following recipe for four people, but let’s be honest it probably could’ve fed 8 if we weren’t starving.

2 Carrots
2 Ribs of Celery
1 Clove Garlic // or 2 tbs minced Garlic + Juice
1 medium Onion
1 Shallot
1 Ginger Root
3 Radishes
1 Potato
4 tbs Butter
EV Olive Oil
2 Qt Boxes of Beef Stock
1/2 cup Pasta Shells
Handful of Fresh Cut Herbs: Dill, Basil, Mint, Cilantro
Fresh Cracked Pepper
Sea Salt
2-3 Chicken Breasts
2 Lemons

Tools: Cutting Board, Sharp Knife, Large Soup Pot, Medium Sauce Pan; Extra Points: Vegetable Peeler

Directions

Get our your chicken breasts, cut them up into manageable – edible – pieces, and marinate it in a basic concoction of Olive Oil, Lemon, Pepper and Salt.
While the chicken is marinating, peel, slice, dice and mince down your veggies and herbs.
Heat up your Soup Pot to medium heat, and we’re going to cook down the chicken. Because there are going to be so many aromatics added layer by layer, just toss in the chicken and the marinade; and then add 2 tbs of butter. Trust. Turn 3 times, every 2 minutes. Take the chicken out and let it rest on some paper towels; don’t worry if it’s not completely cooked – it’ll get there!
Toss in the shallot, onion, ginger and garlic. Cook for 3-5 minutes, then add the rest of the veggies, 2tbs of Butter and season heavily with salt; cook for 10 minutes.
Add your beef stock. And I know what you’re thinking: but AMANDA, we’re making Chicken Noodle Soup! Yep, I know – let me show you the way. Add salt, pepper and fresh herbs to taste and bring it to a boil.
One thing I’ve found over time is that when my noodles sit in the soup for too long, they kind of – take over – the soup; so, to avoid creating an awkward consistency, and for saving’s sake, I’ve been cooking my noodles in a separate sauce pan and really enjoying the flavor of the soup. While the soup is coming to a boil, add water and a pinch of salt to the medium sauce pan and bring to a boil as well.
Once the soup is boiling, add the chicken and cook for 10 more minutes.
Let the pasta cook until tender, drain – and voila!

What are your tips and tricks for your favorite recipes? I’m always looking to try new things; let me know in the comments below!

[Make Your Own] Translucent Tinted Glass Masterpieces

January 22, 2015January 22, 20151 Comment

Over the past few years, I’ve turned dabbling in DIY into a full fledged hobby and lifestyle. It feels like only yesterday that I was still living in West Hollywood, enjoying a full fledged “Ah-Ha!”-moment while figuring out what to do with my extraneous glassware, jars and jugs. I’d been scouring the internet, hoping onto Pinterest and not so secretly scrounging boards of friends and strangers alike. I’d seen some awesome tutorials and the like floating around a few of my favorite websites and decided to give them a try; voila – my obsession with candle crafting and creations was boldly curated.

Between picking the perfect colors and aromatically inspiring scents, rummaging through old glassware to find the perfect fit, educating myself on chromeotherapy and using the new moon to fuel my creativity, I not just think, but know, that I’ve found my happy place. Now, when I look back and I take a gander at the vast oeuvre of DIY that I’ve partaken in, I’m slightly blown away. What began with an obsession with setting up sparkling mason jar candles, manifested into manufacturing the real thing and a revving up a full blown ETSY Candle Shop to spread the love of my crafts, repurposed jewelry and, of course, candles! In a sense, you could say I’m hooked.

Conquering candle creation was one thing, but decorating and adorning the glass is quite the horse of a different color! Though I’ve never considered myself “artistic” in the “Paint me like you paint your French girls” manner, I definitely can get as artsy as the rest of ’em.

After months of toiling and trying with oft combinations of glitter and glue to decorate the mason jars, the glitz and glamour more often than not washing away between uses, I’ve been searching for a way to switch it all up. For the record, I’ve finagled mosaic mirror tile on the outside with glitter and gems on the inside; plaid patterns, whimsical color swatches, you name it – I tried to DIY it. Needless to say, when I saw an simple home tutorial for color casting glassware – I was intrigued and quickly queried the inter-webs for all the necessary supplies. Mason jars evolve into exquisite candles, makeup brush holders and pencil keepers, former wine bottles transform into elegant vases and like night to day – what was once in your trash can become treasure, in mere minutes!

Not only did it look awesome, but it seemed simple enough and wasn’t about to break the bank. Michaels‘ has some sporadic things, but – mostly, I’ve found it to be overpriced. You can search high and low for warehouse and discount websites, but suffice it to say – Amazon‘s got you covered.

Supplies + Tools

Assorted Upcycled and Recycled Glass Jars, Mason Jars, Old Spaghetti Jars, Jelly Jars, Wine Bottles….glass, basically.
Mod Podge: Gloss Lustre
Food Coloring in Multiple Colors. remember the color wheel from Kindergarten? Awesome. We’re about to use it.
Small Cups for Mixing Colored Gloss
Paintbrush(es)

Around the house items – it shouldn’t be much trouble scrounging these up, but so they’re at your ready:

Oven. We’re turning it into a faux-kiln!
Baking Sheet
Wax Paper or Aluminum Foil
Paper Towels. Apparently paint is messy, or so my kitchen floor informed me the next morning…

Instructions – Time: 1 hour, with considerable downtime

If you’re reusing an old candle – handwash the glass candle holder to remove the outside label and leftover wax, then dry before next step
- If you’re having trouble, a little GooGone should do the trick (or any form of Olive Oil or Baby Oil)
Get a few mixing cups out and let’s make some colors! Pour about a (1/4) to (1/3) cup of Mod Podge (don’t bother measuring, just pour it) into your receptacles and let’s mix it up. First, a few fun tips 4 to 3 Blue :: Red Ratio makes a pretty Purple
- 4 to 1 Yellow :: Red Ratio gets a lovely Orange
- 2 to 1 Green :: Yellow Ratio creates a mellow Green
- 3 to 1 Red :: Blue Ratio transforms into a nice pink
Take your colors one by one and pour them into each of your jars.
Let the tinted Mod Podge coagulate on the bottom and slowly swirl until all sides are color coated

Set up your baking sheet with aluminum foil or wax paper, whichever floats your boat; then line it with some paper towels.
Turn the glasses upside down on the paper towels and and let all excess Podge drip down; let them sit for 30 minutes

While the colors set in, let’s set the oven to preheat at 225° and make sure there’s enough height for all the glasses.
After half an hour has passes, remove from paper towels and turn them right side up on piece of newspaper .
Toss your paper towels away, if necessary – swap out your aluminum or wax paper; and now you’re ready for a science project!
Turn those chromatically appealing pieces of glass right-side up and onto your baking sheet, put your baking sheet in the oven, sit back – and enjoy that entire bottle of wine you just whimsically poured out because you realized the wine bottle makes the cutest little vase. Yes, you; I see you.
Leave glass in oven for 30 minutes.
When your timer goes off, grab your office mitts (yes, they’re hot!) – set your baking sheet in an appropriate location and then take a gander at what you’ve created. It’s pretty effing neat.

From vases to candles, vacation jars, coin collectors and memory keepsakes – whatever you choose to turn your tinted glassware into, make it with love and make it yourself!

[Local Love] LA’s Best Pho

February 10, 2014February 10, 20142 Comments

According to my family, my desire for strange food was indirectly proportional to my understanding of what I was eating. There are tales they’re all too fond of telling: me running around saying ‘Hi!’ to everyone in the restaurant, converting my chopsticks into drum sticks and becoming a rock chick and last but not least, there’s me being enthralled by strange and squishy foods. Squid used to be one of my favorite foods and as of 2014, unless it’s Calamari I really would prefer it to get away from my mouth; sushi too, though – over time I’ve managed to shed those bad thoughts and feast my heart out fish. One thing that definitely hasn’t changed though, is my love for all types of Asian cuisine – traditional Japanese sushi (none of those weird rolls, please and thanks), Dim Sum and Thai curries are some of my absolute favorite dishes and the Bay Area was the perfect melting pot for each of the above dishes. Unfortunately for my pallet and appetite, one dish that I didn’t get into until I moved to Los Angeles was Pho.

When I moved into my last house in LA, my roommate wanted to take me out for food one obnoxiously frigid evening; I was in the mood for a hearty soup that took away my head cold an she told me she had just the fix. As we fidgeted our way into her car, I asked where we were going – and with an ear-to-ear grin, she replied ‘Pho! It’s the best!’ Now, first of all – as a basic rule – if I can’t pronounce it, I probably don’t want it. Over the last decade, I’ve mastered ordering Sushi in broken Japanese and it’s become a sort of silly point of pride. So, when I questioned back ‘Pho?!’ (pronounced ‘/f ə /‘), I’m pretty sure I butchered it beyond belief. As I’ve become accustomed to putting it in my stomach, I’ve also gotten a little better at saying it. Plus, the plethora of places that use Pho as a play on words doesn’t exactly hurt either; between places like 9021-Pho and Absolutely Pho-bulous, I’m pretty sure I’ve got it own.

There’s something to be said for warm, hearty comfort food – and Pho falls smack dab at the top of that category. Made from thin, Vermicelli rice noodles and a rich broth full of sorted herbs, beansprouts and thinly sliced meat – Pho has skyrocketed from an unknown quantity to my go-to meal. One of the great – and not so great – things about LA is that there’s a lot of everything; meaning (a) that every craving you have can be satiated and (b) that more likely than not you’ll be absolutely overwhelmed by the variety of choices like I was. Thankfully, with the help of Yelp and a few friends who share similar meal cravings, I’ve crafted a list of my favorite Pho joints in town and I can’t wait to share!

Via Cafe in Chinatown, Tues-Sun 11-10pm

Located in the heart of Chinatown in Downtown Los Angeles, Via Cafe boasts ample seating, quick service and a stellar beer menu with traditional Vietnamese cuisine. As an app, I suggest the Summer Rolls are scrumptious and come with a delicious peanut sauce; for your main, you can’t go wrong with the Rare Steak Combo but if you’re in the mood for something mouthwatering, the Minced Rare Filet Mignon with Thin Rice Noodles is the way to go. If by some strange stroke of luck you have room for dessert, dive in – you’ll thank me later!

Blossom Vietnamese Restaurant in Silver Lake, Mon-Sun 12-4, 5:30-11

Having a Pho craving on a Sunday night at 10pm used to be an issue – until I met Blossom Vietnamese Restaurant. Situated in Silver Lake, Blossom is open until 11pm seven days a week and have more bottles of wine than you can bat an eye at. My first takeaway was that the venue was deceptively large – from the second we walked in, we were whisked away into an intimate downstairs area, completely hidden from the outside. We were both seated and served promptly, and within minutes I had some of the best Beef rolls I’ve had the pleasure of eating sitting in front of me. Per usual, I went with the Rare Steak Pho and attempted to finish it all (much to the dismay of my stomach). Sadly, there are only dessert wines and no real dessert but you can’t win’em all, right? With the rich flavors of the Pho, I doubt there was any way I could’ve fit more into my stomach but lord knows with that track record I would have tried.

PHONOMENAL in West Hollywood, Mon to Sun 12-10pm

Looking for Pho near Downtown where Chinatown and Thai town sit is one the easier side of things in LA, but what about further West? Don’t worry – Phonomenal’s got you covered. I came in thinking it was actually a different restaurant with an equally silly play on words (Absolutely Phobulous), but couldn’t have been happier at what I found. Phonomenal has an adorable, tranquil and dimly lit outdoors area – perfect for date nights; and to boot, if you don’t want to eat in, they have an incredibly quick turnaround for takeout orders. I recommend their Summer rolls and (you guessed it) the Rare Steak combination bowl. For kicks, I suggest a Buddha beer – they’re so tasty!

Gigo’s in Chinatown, Mon to Sun 9 to 7pm

Family owned and run, Gigo’s has a long standing history in Downtown of churning out some of the tastiest (and most affordable!) Pho. Located just around the corner from Via Cafe, the Pho at Gigo’s is flavorful and almost doesn’t need the accompanying Siracha or Hoisin sauce. Gigo’s Cafe is a cash only venture and doesn’t serve beer, but with the assorted bars in the area – the drinks aren’t too necessary. The venue itself seats approximately 30 people and depending on the time of day you got your hunger pains, the line could very well be out the door.

[Kitchen Kitten] D.I.Y. Pickled Veggies

January 22, 2014February 27, 2014Leave a comment

I’m officially a week and a half into my ’30 Before 30′ challenge and happy as a clam. After a few days of plodding through bullet points, I separated my list into two partitions; the first, “one time” or “jumping off” points if you will (like camping at Joshua Tree or making my own candles), and the later ended up as a culmination of ideas that I want to spend the year progressively getting better at (reading sheet music, relearning French and my weekly yoga practice). What seemed like a series of mountains instead of molehills magically transformed into a full fledged plan of attack. First up, something I’ve been itching to try since I started infusing olive oils – making my own pickled vegetables!

One of the most satisfying feelings in the world is combining my love of amazing foods – in this case, all things pickled (cucumbers, olives, mushrooms, quail eggs – you name it, I love chowing down on it) – with my addiction to easy and affordable DIY projects. I sifted through cookbooks and did a fair share of online searching, and there are a gaggle of pickling recipes out! Take your time and bounce though a few different websites to get your bearings on the matter. The way I see it, cooking is a lot like art – you can color between the lines and follow the instructions perfectly, or you can think outside the box and create something new. Don’t be afraid to combine bits and pieces of recipes from multiple sources, because that’s exactly what I did and it turned out phenomenally.

There’s a few different things to take into account as you begin: What type of vegetables are you planning on pickling? Some veggies – like cucumber and onions – can be tossed into your jars from the get-go; but for veggies that land on the sturdier side (potatoes, mushrooms, carrots), you’ll want to blanch them first so they don’t lose any coloring or flavor. Don’t worry, I’ll explain below! Would you prefer them to be savory and full of dill? Want to kick up the spice and add some chilis? Or, would you rather they land on the sweeter side? If you plan on using multiple containers, you don’t have to make that decision – which is perfect for someone like me who simply wants it all. Now, you have the luxury of switching things up at the leisure of your taste buds, so get down with your bad self and spice each one as desired.

Vegetables: if you like bar snacks or a heavily garnished Bloody Mary, you might want to get a little wild with this.

What I Used

1 Cucumber
2 Carrots
1 cup Pearl Onions
3 Israeli Pickles
1 Cup Small, Whole Mushrooms
Tunes – this week’s soundtrack comes from Jody Wisternoff of the Progressive House duo Way Out West. I’ve been a fan of the group for a few years now but it wasn’t until recently that I was turned onto the solo ventures of Jody or the other half of WoW, Nick Warren. Whether together or on their own, they provide a beautifully calm soundtrack to your endeavors.

Brine: You can make as little or as much brine as you’d like, just remember this – it’s a 2:1 ratio of water to vinegar.

4 Cups Water (If you local tap water is a little cloudy, use bottled)
2 Cups White Vinegar or Cider Vinegar
1/8 cup Salt (non-iodized; if you want to get fancy – pickling salt exists)
Fresh Dill
Mint Springs
Peppercorns
1/2 Cup of Garlic Cloves

Tools:

1 large Sauce Pan
cutting board
sharp knife
cucumber peeler
Canning or Mason Jars (old Spaghetti Sauce Jars work, too!) + Lids
salad tongs (optional)

After a few trial rounds, I’m proud to say that I’ve mastered the pickle rhetoric and I can fly solo without instructions in front of me. I can’t wait to share, so let’s get this pickle party started!

Instructions

Put your basic brine (vinegar, water and salt) into a large sauce pan; bring it to a boil for two to thee minutes as the salt dissolves. Take brine off of heat and let it cool to room temperature. As you’re waiting…
Wash, slice and dice your veggies to fit your jars
Take the sturdier veggies and blanch them for two minutes: heat up some water with a teaspoon of salt, throw ’em in then toss them into an ice bath when you’re done.
Add your spices to the containers, then layer your vegetables on top; you can make each jar unique, or you can make them splash with color and mix them all together. Make sure to leave about 1/2 an inch so the brine can cover them completely!
Once the brine has cooled, pour it into your jars and shove them to the back of your fridge. Depending on how impatient you are (or how much of a flavor fiend you fancy yourself), you can let them sit for anywhere between 10 hours and 2 weeks, depending on how long they fermented you can keep them for a month (quick brine) or four.

[The Kitchen Kitten] Walnut + Blue Cheese Salad

December 17, 2013December 17, 2013Leave a comment

I almost fell off the bed this morning when I saw that it was December 17th; no, time did not stop for me on my 29th birthday and yes, I’ve been paying attention as the days pass – but the month is halfway over and I can almost count the day to 2014 on my fingers. Man, oh man – it’ almost that time of year. At the office, it means the first quarter of the fiscal year and the directors are making sure that all of our ducks are in a row, crossing their t’s and dotting their i’s.

But, on a more personal level – it’s almost the holidays, meaning whatever free time I thought I had will be gloriously overrun by family, friends and festive celebrations – three of my favorite F words, believe you me! However, since there are only 24 hour in a day and I’m always trying to cram three too many things into it, the one area of my life that I almost ignore when I’m busy is my appetite. And take it from a Pro, that can throw your whole day in a downward spiral if you don’t tackle it in time.

Good new is that I’ve found the perfect, quick and easy fix – in the form of a salad! I know what you’re thinking – silly rabbit, tricks are for kids! True – but this tried and true meal can range anywhere from an appetizer salad to a full meal depending on how stacked you’re willing to make it. One of the best things about salads – minimal prep-time. Simply stock the fridge with your favorite dressing, fresh veggies and then toss some arugula, red leaf lettuce or one of those convenient pounce of mixed green and your kitchen will always be prepared.

Before we go to the next step, expand your mind a bit about what can go into a salad. Since cucumber, tomato and avocado are all fruits, why not toss in some slices of mandarin for a splash of citrus? Why not shred some of your favorite meats and cheeses for a boost of added protein, or add some nuts? The possibilities are endless if you put your mind to it! The salad below is what I like to think of as a ‘next level’-salad – you have the incredible, savory flavor of the blue cheese melding with the sweet, smokiness of the candied walnuts, then the complementary cold and refreshing flavors of cucumber and beets leaves the pallet wanting more. And trust me on that last part – I make this salad at least twice a week now! Now, onto the good stuff.

Tools:

2 bowls – 1 large, 1 medium / small
cutting board
sharp knife
cucumber peeler
muddler (or, object with a blunt end)
salad tongs (optional)

Ingredients for 2:

1 cup Baby Arugula (or greenery of choice)
4 oz Blue Cheese Crumbles (If the taste is a little much, try Goat Cheese or Feta)
6 oz Candied Walnuts (chopped or smashed)
1/3 Cucumber
Trader Joe’s Goddess Dressing (or whatever your pleasure may be)
6 oz cold Beets
Last, but not least – beats: I’ve really been digging on Emancipator lately – it’ perfect stop-and-smell-those-roses type of music.

Optional: Upgrade yo’self, because you’re a boss like that:

Fresh Baby Shrimp ( .5 lb)
Granny Smith Apples (1 diced)
Prosciutto (4 slices)
Ground Pepper + salt (Tsp each)
Cherry Tomatoes (10-15)
Scallion slices (enough for flavor; to each their own)

The Basics: Mixed greens, beet, cucumber, blue cheese, candied walnut and Goddess dressing

Now, let’s get down to brass tax – and it’s incredibly simple:

Wash your lettuce / arugula / whatever greens you selected and tear them into edible morsels, toss into large bowl and set aside
Peel and chop the cucumber and beets (and other juicy veggies), throw into large bowl with greens and mix well
In a small bowl, take your candied walnuts and your muddler and get your smash on until the pieces have become about a quarter the original size
separate the blue cheese crumbles in your hand a bit and toss in with the walnuts
Load the large bowl with dressing, toss for a bit then throw in the content of the small bowl

Voila – your ten minute meal is le served!

[Kitchen Kitten] D.I.Y. Infused Olive Oils

August 15, 2013September 26, 20131 Comment

Over the course of the past few years I’ve gone from a complete klutz in the kitchen to a meal maven. Looking back, it must have been a combination of a few things clicking in my head. First, there’s this little thing I like to call ‘ballin’ on a budget‘: as much as I love to live large, I almost desperately needed a way to keep my spending in check. Sushi, Dim Sum, Whole ~~Paycheck~~ Foods; you name it, I ate it on the regular so I had to put a stop to my delivery and dining out habits. Secondly, I was getting pretty sick of people ruining foods that I love. Third, I’m a firm believer that everyone should be adept at crafting their favorite comfort foods so I wanted to make a point of learning how to cook flavored, moist chicken and sear the perfect salmon. And last, but definitely not least: food, more specifically the gastrointestinal system, is the key to everyone’s heart. No, seriously! With the amount of serotonin receptors in your GI tract and stomach, it’s no wonder that food and mood go completely hand in hand.

My First Cookbook!

I started out slow and basic when I moved into my first apartment in 2008. Right after I graduated from UCSB, my step-mother gifted me with a book ironically titled ‘How to Boil Water‘ that gracefully takes you through simple cooking preparation and elementary dishes to make you cool as a cucumber in your kitchen. That Christmas after demonstrating I figured out a thing or two about my culinary prowess, I got another gift – a year’s subscription to ‘Cooks Illustrated‘ and the famed ‘Good Housekeeping Cookbook‘. In the matter of five years, I’ve gone from being an expert microwave user to an amazing (and modest) chef! I’ve learned how to make homemade chicken noodle soup, salad dressing from scratch, craftmy own pizzas and toss up a mean stir-fry.

Since I’m always up for a new challenge, I started scouring the interwebs for ways I could enhance my skill-set. I’ve been itching to have a ‘make-your-own-sushi‘ party or a fun, date night where my boyfriend and I craft our own ice cream – but when I found recipes to infuse my own olive oils I knew I’d hit the jackpot! I’m a sucker for a beautiful bottle of wine, beer or hard alcohol and this provides an adorable way to preserve and decorate the bottle for personal use or for your closest family and friends.

Olive Oils can be infused one of two ways – either through ‘Hot Infusion’ or through ‘Cold Infusion.’ The ultimate difference is time and taste – cold infusion should take approximately two weeks but a hot infusion can occur in one day; on the flip side, cold infusions preserve the flavors of your herbs and veggies while doing it ‘hot’ allows for their tastes to be altered. I’ve done this both ways now and can tell you from experience that I prefer doing it the cold route. One reason some like it hot is to reduce the risk of botulism – but as long are you’re careful and follow these simple steps, you can avoid it with cold infusion as well:

mix the olive oil + herbs + spices and refrigerate for two weeks
preserve the added ingredients in a strong brine or vinegar
dehydrate all herbs so all that remains are the essential oils
self-press your olives with the spices in the press

Now, let’s get down to business!

: DIY Infused Olive Oils :

Prep: 15-20 min

Equipment

a few old wine, beer or liquor bottles; preferably with awesome labels and clear glass (canning jars are an excellent substitute!)
rubber stoppers, spouts, or twist on tops for the bottles
(hot infusion) sauce pan

Ingredients

fresh + fried herbs like rosemary, tarragon, mint, basil
salts + spices: lemon pepper, ‘regular‘ pepper, sea salt, cumin, cayenne pepper
fruit like citrus, like lemons, limes or oranges; you can even grate or peel the rinds, and peppers, chilies, jalepenos, red + yellow peppers (for color)
veggies like garlic, red onion, shallots, etc etc
extra virgin olive oil, or whatever oils you typically cook with
if you choose to preserve your veggies + herbs first, brine or vinegar

Instructions

wash all of your ingredients and dry them as much as you can; fun fact: botulism can’t grow in olive oil on its own, it’s actually caused by bacteria growing on the remaining water in your herbs!
wash + dry your bottle; then make sure your bottle + stopped have an excellent seal (canning jars work, too!)
to prep your infusion: expose natural oils in your herbs by bruising them, toast + crush spices, slice fruits + veggies in thin pieces
(cold infusion) cram salts, spices, herbs, fruits + veggies into olive oil; seal the bottle for approximately 1.5-2 weeks in a dark, cold place (re: fridge)
(hot infusion) before putting them in the bottle, place all ingredients + oil in a saucepan and cook to 180°. this is definitely the quickest way, how to-the ever this changes the taste and flavor of both your ingredients and your oil
it’s a personal choice whether you want to strain your ingredients or leave them in; personally, i love the look + taste so i leave them in but if you choose to remove them: (cold) strain mixture after 2 weeks of rest + (hot) strain mixture after cooking
infused olive oils typically last for a month, give or take a few weeks (or, signs of spoiling). which is more of a reason to make it pretty, because if you don’t finish them they make beautiful table pieces.

Last but not least, remember to enjoy your creation! Infused olive oils are a great way to quickly add flavor to a simple meal like scrambled eggs and for dipping breads pre-meal or as a snack. Also, if you’ve been gifted with a bottle of wine or liquor, this is the perfect way to return the favor – or, pay it forward.

[Food Porn] San Francisco v1

October 26, 2012January 13, 2014Leave a comment

To me, there’s nothing quite refreshing as going back home and visiting family; it gets my head right and puts my heart in check. From roaming the streets of Chinatown to watching the Mountain Dew Skateboarding Tour to going out and dancing the night away at Ruby Skye with my favorites, San Francisco has a little something to do – and eat – for everyone. One of my dad’s favorite things to do while I’m home is find new and exciting places to eat. According to him, I used to have quite the adventurous appetite but somehow as I grew older I started getting picky – it’s gotten to the point that most of my favorite restaurants in Los Angeles know what my ‘usual‘ is. So, much to my father’s delight I let him make most, if not all, of the food decisions over the weekend and my stomach couldn’t be happier.

Friday was the first full day I was in the city – granted, it was a little tainted by the fact I had to do some work from the apartment, but no matter – the simple fact that I essentially can work from anywhere is fabulous! For lunch, I visited him at work in the Symantec headquarters so I could finally meet his lovely coworkers, and then we ventured off to find our lunch! We bounced a few ideas around, but once we walked past Osha Thai our decision was made. The best part about Osha, besides how amazing the food is, is there are a few different locations in the city – so wherever you happen to be, you won’t have to venture far to get that yummy Thai food in your belly.

We started off with some delicious drinks – my dad got a Thai Iced Coffee while I sipped on a Green Tea Mojito, super refreshing – and appetizers. There are a few Thai places in LA that pride themselves on their Duck Spring Rolls so it’s a good point of comparison – and oh my wow, they were amazing! I would’ve taken a picture but we ate them too damn fast. For our main course we split a steak salad and dug into some of the best massumun lamb curry ever.

Massumun Lamb Curry from Osha Thai

Bummer and Lazarus: Tequila, Ginger Beer, Cucumber, Chilies

There’s a bit of a food tradition my dad and I have when we visit each other; it’s 5 letters long and is the best thing ever…if you guessed sushi, you’d be correct! Literally every time we get together, we collectively crave it. So this time, I let him to the picking and choosing of where to go – there are so many good sushi places in SF that you really can’t go wrong. This time, the choice was Ame at the St. Regis Hotel. Now, we’d gone under the premise that this fusion Japanese food was going to be sushi – well, (a) wrong and (b) I’ve never been so happy about my dad being wrong, ever! First of all, Ame is one of the only Asian influenced Michelin rated restaurants in San Francisco – and their modern American take on cultural Japanese food is mouthwatering.

I started off with a Bummer and Lazarus, a signature drink from their incredibly extensive cocktail menu; they literally have a drink for everyone – beer, sake, wine, mocktails – you name it and they have it. We split a few appetizers but they were a little on the small side and between all of our appetites they went very fast. Next up was the main course – I was pretty overwhelmed by the menu and there wasn’t any sushi per-say, so thank goodness they have a ‘Taste of Ame’ sashimi plate that comes with lots of delectable goodies like a sunomono salad with uni. I’m not exactly a sashimi fan, but after eating here I might become one!

Taste of Ame Sashimi Plate

I was beyond stuffed after my entree, but I couldn’t pass up an opportunity to try their beer donuts, if the establishment wasn’t so damn posh I’d suggest calling it the Homer Simpson because it essentially combines his two favorite things. The donuts came with some of the richest chocolate sauce I’ve ever had covering the entire plate and a healthy chunk of Stout Ice Cream in the center. Omnom…

Beer Donuts with Chocolate Sauce and Stout Ice Cream

When we woke up Saturday morning we were all still full from dinner the night before so my step-mother and I took an adventure out to Chinatown during the day to get our walk and talk on. After a few hours strolling around, I got a huge craving for BBQ Pork Buns – and I was definitely in the perfect location to fulfill it. We walked for literally a minute and stumbled into Gourmet Kitchen to snag a few and I basically devoured them like it was my job.

BBQ Pork Buns

It’s always bittersweet to say goodbye to my family and the city that I love, but doing it over a great brunch at Prospect makes it so much easier. I usually go for the Eggs Benedict, but I was in the mood for something different and hearty – making the Prospector a shoe-in. Bacon, eggs, potatoes, sausage and corncakes – such the well rounded American breakfast, but get anything at Prospect and you literally can’t go wrong. Beyond making a great breakfast, it was also delicious as leftovers when I got back to Los Angeles that night.