Apple Cinnamon Rolls with Cream Cheese Glaze

A few months ago when I made blueberry sweet rolls, I was left with so many scraps of dough that I just couldn't bear to throw them away. I decided to turn those scraps into a new, more fall-themed cinnamon roll with excellent results. These make a really decadent Sunday breakfast and go excellently with a cup of tea. I immediately went on another hike to the Hollywood sign after devouring one of these, but it was well worth it! This is my last regular post as I prepare to take off on a long vacation for the holidays. There will be a few things popping up while I'm gone so be sure to check in. I'll be back with plenty of recipes, restaurants, photos, and musings in 2012. Happy holidays!



Leftover dough (I'm so happy I think to freeze almost everything)


Filling ingredients


Start melting the butter


Mix the cinnamon and sugar


Butter is still melting


Peeled apples


The butter has melted


Almost browned


Don't forget to add lemon to the apple pieces so they don't brown


Butter the dish


Un-package the dough


Roll out the dough to a "rustic" rectangle


Brush the dough with browned butter


Spread the cinnamon and sugar over the butter

 
Top with the apples


Roll it up


Cut into equal(ish) pieces


Put them in the baking dish


Cover with a damp cloth


Glaze ingredients


Don't forget to sift the sugar


Mix them together


Almost ready


Practically irresistible


So cute and little


Now it's covered in glaze. Eat it.



Apple Cinnamon Rolls
(By Esi)

Makes about 5 cinnamon rolls

For the dough:
Leftover sweet roll dough

For the filling:
2 pink lady apples, peeled, cored, and chopped
Juice from 1 small lemon
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1/2 cup (1 stick) butter, melted and browned

For the glaze:
4 ounces reduced-fat cream cheese, at room temperature
3-4 tablespoons milk
1/4 cup powered sugar, sifted
1/2 teaspoon vanilla extract

Butter an 8x8 baking dish with unsalted butter.

To make the filling, mix the apples and lemon juice in a small bowl and set aside. In another bowl, mix the brown sugar and cinnamon and set aside.

On a floured surface, roll the dough out to a 12x9 rectangle. Brush the entire top of the dough with the browned butter. Spread the cinnamon sugar mixture over the browned butter, and then top with the apples in a single layer.

Starting with the long side, roll the dough into a log, tucking the ends underneath the log. Cut into equal pieces and place in the prepared baking dish. Cover with a damp cloth and let the dough rest for 30-45 minutes.

Preheat the oven to 350 degrees. Bake the cinnamon rolls for 30-35 minutes or until the dough is cooked through and lightly browned. Let the rolls cool on a wire rack.

Meanwhile, whisk together the glaze ingredients. Drizzle the cinnamon rolls with the cream cheese glaze and serve warm

Printable Recipe

Naya Restaurant and Lounge

I have to admit, when I think of eating Indian food, I usually just think about ordering in, not going out. I was recently invited to try the menu at new-ish Indian restaurant Naya. Given it's close proximity to my house and it's promise of "new" Indian food, I just couldn't pass up this comped media dinner.



There is an interesting contrast at Naya. The lounge is dark and sexy while the main dining room is soft and white. I arrived too late to sample many of the appetizers that were being passed around the lounge, but the fried peanuts were enough to whet my appetite. I had a few sips of the Dancing Lotus cocktail ($12). With Belvedere, Cointreau, lychee juice, and pomegranate. I wish it had been a little heavier on the pomegranate and lighter on the Cointreau and lychee juice.



We soon moved to the dining room to begin the tasting. The green salad ($8) was bright and refreshing.



I'm not the biggest fan of regular potatoes, but the sweet and tangy dressing of the Sweet and Sour Potato salad ($8) masked the blandness of the potato without being overpowering. This is one of the lightest potato salads I've ever had.



One of my favorite dishes of the night was the Sprout Street salad ($7) with chickpeas, potatoes, tortilla chips, sprouts, and sweetened yogurt. It had great textures and flavors and again didn't feel too heavy.



Next up was the Four Flavored Chicken ($12). The types were blackened, green, red, and malai tikka. The chicken was full of flavor, but a little dry. This was a rare instance I would have preferred something saucier.



The last appetizer was the Silky Lamb Kabob ($11) with charred minced lamb and garlic mashed potatoes. Once again, the lamb had great flavor, but I would have preferred some sort of dipping sauce because it was a bit dry. The fried onion on top was a forgettable, but if you enjoy mashed potatoes (I do not), you would like this garlicky version.



For our first entree we had the Butter Chicken Masala ($16). It's actually a cornish game hen in the buttery tomato sauce, but it hit the spot. It comes with "Naya Rice" which is a lightly seasoned white rice. It comes with a lot of the entrees.



The Everest Lamb ($17) is a warm and comforting dish with tender lam ossobuco, onion-tomato glaze and Naya rice.



We were next greeted with a couple of side dishes. The Yellow Lentil Stew ($8) was delicious as was the Fenugreek and Green Pea Curry ($8)





It was then time for a couple of seafood dishes. I really liked the Cognac Prawns ($20) with jumbo shrimp, onion-tomato masala, cognac and a reduced balsamic glaze served with the ever present Naya rice. Some people felt it was too sweet, but I thought it had a good balance of saltiness and spiciness to balance out the sweetness.



The last seafood dish was the Apricot Patagonian Seabass ($26). It's Chilean seabass with apricot curry and black rice. I thought the curry was more like apricot jam and a bit too sweet, but the seabass was perfectly cooked and paired well with a slightly different kind of rice.



Coconut Moile Baby Eggplant with mustard chili, coconut curry sauce, Naya risotto ($15).




We were also treated to garlic and regular naan ($3 each), but by this late in the game, I was full of the meatier dishes and Naya rice to give it too much thought which is a shame since garlic naan is one of my favorite foods ever.



Eggplant



I really should have paid more attention to the desserts, but I was entirely too full by this point. The chocolate samosa was bursting with chocolate goodness, but I was not a huge fan of the other pastry which was a bit too soggy for my tastes.





Naya is a beautiful restaurant. It feels like you're at a fine dining establishment, but with a very relaxed and casual vibe. Many of the dishes are vegetarian and will cater to a wide variety of tastes. This new Indian cuisine is alright with me.



One year ago: Thomas Keller Oreos
Two years ago: Pumpkin Bread with Cinnamon Cheesecake Layer
Three yeas ago: Slow Roasted Tomato Soup



Naya Restaurant and Lounge
3705 West Sunset Boulevard
Los Angeles, California 90026
(323) 663-8268
Website

Buttermilk Fried Chicken

I'm fairly certain that the last time I attempted to fry anything was over two years ago when I made cannoli. I'm also fairly certain that I promised myself at the time that I would never fry anything because of the lingering smell in my studio apartment for at least two days. Well now I live in a bigger apartment and when I received a copy of Georgia Pellegrini's book Girl Hunter, I couldn't stop thinking about her fried rabbit recipe. It probably had something to do with the fact that I was fresh off of my first Dinner at Eight party and I had fried chicken on the brain. I think it had more to do with the fact that the recipe sounded too mouthwatering to pass up.




Reading this book is just as fun as making it's recipes. Georgia is a classically trained chef with a real understanding about where her food comes from due to her hunting adventures. I love her fun, casual tone and at times the book reads more like a novel than a cookbook. It may not be easy to always find elk in the neighborhood, but Geogia provides plenty of substitutions in case certain meats are not readily accessible to you. I'm looking forward to trying many more recipes from this book.

Buttermilk Fried Chicken (or Rabbit)
(From the book Girl Hunter by Georgia Pellegrini Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2011)

Makes 4 servings

2-3 pounds of chicken, rabbit, turkey or other young game meat, cut into serving pieces
2 cups buttermilk
1 medium onion, sliced
3 garlic cloves, roughly chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 teaspoon smoked paprika
2 teaspoons salt, plus more as needed
1 tablespoon cayenne, divided
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
Ground pepper to taste
2-3 cups vegetable oil

Soak the meat overnight in the buttermilk, along with the onion, garlic, herbs, paprika, 1 teaspoon of cayenne, and 1 teaspoon of salt.
Drain in a colander, leaving some herbs on the meat. In a large bowl, mix the flour, garlic powder, onion powder, remaining 2 teaspoons of cayenne, 1 teaspoon salt and a large pinch of black pepper. Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil, but not so hot as for the oil to be smoking.

Working in batches, coat the meat in the flour mixture, dredging just enough meat to fit in the pan at one time.

Add the meat to the skillet and fry on one side for 10-15 minutes, until golden brown, then use tongs to turn the pieces over and fry for another 10-15 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the meat, but not so that it burns.

Remove the beat from the skillet and place it on a wire rack over paper towels. Season immediately with salt and pepper to taste, to help preserve the crispiness for the table. This is good served immediately or also good cold for lunch the next day.

Printable Recipe

LudoTruck Foie Gras Night

Usually on a Friday night, the last thing I want to do is fight crowds of people to wait in line for food from a truck. The week leaves me exhausted and my only desires are to curl up on my couch with my Snuggie and a glass of wine. However, last Friday, my friend Eliza convinced me to join her at DomaineLA for a little wine and a lot of foie gras. Beloved LA chef, Ludo Lefebvre was cooking up a menu devoted to duck liver that particular night and we just couldn't miss it.

Foie gras is definitely a controversial ingredient in modern day cooking because of the methods used to fatten the liver (gavage). In fact, in about six months, the use of foie gras will be banned in restaurants in West Hollywood and many chefs have already pledged not to use it ever again. Ludo has tackled the controversy head on and only uses foie gras that has been produced without excessive gavage. He recently had a multi-course foie gras menu at Animal restaurant and this event was meant to further educated the masses. 

Ludo's truck is mostly known for their fried chicken (formally chicken balls, but now hunks of chicken thighs). The menu has just been re-vamped and was available for sampling along with the special foie gras items. For the main meal, we chowed on a foie gras and corn soup ($8), a foie gras terrine sandwich ($15), and a foie gras beignet ($12). Many of my dining neighbors said the beignet was their favorite part of the meal, but while I enjoyed it, I was more partial to the velvety soup.







Despite the richness of foie gras, we were still a little hungry so we finished our meal with the Provencal fried chicken. This is the chicken used to come in ball form, but now arrives in the much more manageable full thigh style. It's meaty and crispy and stays surprisingly hot for a long time.



You have to hand it to Ludo for constantly finding new ways to put himself out there and stir up a conversation. I'm looking forward to seeing what he has in store for 2012 including the next LudoBites in January (if I can get a reservation) and rumblings of a permanent brick and mortar restaurant.

LudoTruck
@LudoTruck

Bibim Nengmyun (Buckwheat Noodles with Hot Pepper Sauce)

I recently had a strong and intense craving for noodles. I had to satisfy it immediately so I decided to try out a new recipe. These are easy, fast, and satisfying and great for any time you need noodles in a hurry. Bonus points for me having all of the ingredients in my kitchen. The spice factor is high so be forewarned, but that is always what I am looking for so I loved it. The egg and cucumber can help cool your mouth if you are sensitive to that sort of thing.The noodles are served at room temperature or cold which was great for a sudden, unexpected burst of unseasonably warm weather we recently experienced.





One year ago: Best of 2010
Two years ago: Garlic Sizzled Chicken Wings
Three years ago: French Yule Log



Bibim Nengmyun
(Adapted from Spoon Fork Bacon)

Makes 4 servings

8 ounces buckwheat soba noodles
1/4 cup gochujang (Korean red pepper paste)
1-2 tablespoons sugar, depending on your taste
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
Salt to taste
1 teaspoon toasted sesame seeds
4 hardboiled eggs, halved
1/2 of a hothouse cucumber, cut into sticks

Bring a large pot of water to a boil and salt it liberally. Add the noodles and cook for 4-5 minutes until they are soft. Drain the noodles and run them under cold water until they have cooled to room temperature.

Meanwhile, whisk the gochujang, sugar, soy sauce, vinegar, and sesame oil in a large bowl. Add salt if necessary.

Add the noodles to the sauce and toss well to combine. Divide the noodles amongst plates and top with sesame seeds, egg halves, and cucumber pieces.


Printable Recipe

Persimmon-Goat Cheese Wedges

Yes, I'm still talking about Thanksgiving, but this is the last post. I promise. I made these little wedges to go with the turnovers as an appetizer. They are super simple and a great way to use up the remaining herbed goat cheese that didn't go in the roasted beet salad. As I discovered at Ombra, sweet persimmons go well with a tangy cheese and this was no exception.



One year ago: Roasted Pumpkin Soup with Shrimp, Farro, and Leeks
Two years ago: Pasta with Shaved Brussels Sprouts and Bacon
Three years ago: Parmesan Thyme Crackers


Persimmon-Goat Cheese Wedges
(Adapted from Food & Wine, December 2006)

Makes 12 servings

1/2 cup rosemary marcona almonds, finely chopped
4 ounces herbed goat cheese, softened
4 Fuyu persimmons, sliced crosswise, 1/4-inch thick
Aged balsamic vinegar for serving

In a small bowl, mix 1/4 cup of the almonds with the goat cheese. Divide the mixture into 6 equal pieces and roll each piece into a ball.

Use a 2-inch biscuit cutter to cut out 12 rounds from the persimmons.

Sandwich each goat cheese ball between two persimmon slices, pressing to flatten slightly. Roll the edges in the remaining almonds and refrigerate until firm, at least 10 minutes or overnight.

Cut each round into quarters and transfer to a plate. Serve the wedges drizzled with aged balsamic.

Printable Recipe

Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese, and Candied Walnuts

Our Thanksgiving meal was remarkably healthy, but I guess I should not have been surprised with a group comprised of mostly actors and a personal trainer. In addition to turkey we had grilled brussels sprouts, grilled potatoes, roasted carrots, mashed cauliflower, stuffing, and this salad. This is a fancier version of a salad I did a couple of years ago. It takes a while to make because of the time required to roast beets, candy walnuts, and make herbed goat cheese, but it is so worth the effort. I used my go-to balsamic vinaigrette as the dressing which added a touch of tanginess. I love the various textures in the salad which keep it anything but boring and pretty to boot.





One year ago: Spicy Truffle Mac and Cheese
Two years ago: Garlic Soup with Shrimp
Three years ago: Butternut Squash and Caramelized Onion Galette



Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese, and Candied Walnuts
(By Esi)

Makes 8 servings

1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1 1/2 teaspoons Dijon mustard
Salt and pepper to taste
3 bunches of beets, roasted, cooled, and diced
Greens from 3 bunches of beets, washed and dried
6 ounces baby spinach, roughly torn
5 ounces herbed goat cheese
1 cup candied walnuts
1/4 cup pomegranate arils (optional)

In a medium bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard. Season to taste with salt and pepper and set aside.

Add the beet greens and spinach to a large pot. Cover and heat over low heat until the greens have wilted, about 10 minutes. Season the greens lightly with salt and cool to room temperature.

Arrange the greens on a large plate, top with the roasted beets, candied walnuts, dollops of goat cheese, and pomegranate arils if using. Serve the salad at room temperature with the dressing on the side.


Printable Recipe