Membrillo (Quince Paste)

Lately, I've had quince on the brain. I've always been a little intimidated by this fall specialty, but recent articles in the LA Times and on Good Food had me convinced that I needed to try cooking with it immediately.






Quince can only been eaten cooked. My initial thought was to try them in a savory recipe, but then I came across a sweet recipe that used quince paste in it, so I decided to make my own (that's just how my brain works). This paste didn't get as deep a color as I would have preferred or as firm in texture, but the flavor more than makes up for those minor faults. It's sweet with a hint of tang from the lemon and a floral essence. It is delicious spread on crackers with a slice of manchego cheese and I'm excited to use this in the other recipe I had planned. It's great that it lasts so long and I'm definitely going to be sharing this with friends at our Thanksgiving feast!

One year ago: Umbrian Lentil Stew with Olive Oil Fried Eggs
Two years ago: Foodbuzz Festival: Day 1
Three years ago: Persimmon Crisps



Membrillo (Quince Paste)
(Adapted from Use Real Butter, Simply Recipes, and Always Order Dessert)

4 pounds quince, washed, cut, and cored
1 vanilla bean, split lengthwise
Peel of 1 lemon (yellow part only)
Lemon juice (depends on how much quince puree you end up with)
Sugar (depends on how much quince puree you end up with)
Butter or cooking spray as needed

Place the quince, vanilla bean, and lemon peel in a large pot. Fill the pot with enough water to cover the fruit by 1 inch. Bring to a bowl, then reduce to a simmer. Cook until the quince is fork tender, 30-40 minutes.

Drain the quince. Discard the water and vanilla bean, but keep the lemon peel. Transfer the quince and lemon peel to a food processor and puree until smooth. Measure the amount of puree you have (I got six cups). Add one cup of sugar for each cup of quince paste. Depending on your tastes add 1 teaspoon or 1 tablespoon of lemon juice for each cup of puree (I used 6 tablespoons). Add the puree, sugar, and lemon juice back to the pot. Bring to a boil, then reduce to a simmer over medium-low heat. Cook, until the puree has thickened and darkened in color, stirring often, for 45 minutes to an hour.

Preheat the oven to 200 degrees. Line an 8x8 pan with parchment paper. Butter or spray the paper well. Pour the puree into the prepared pan and make sure it has spread evenly. Bake the paste for 1-2 hours so it can dry out. Remove the pan from the oven and peel off the parchment paper. Let the paste cool. Once cool, wrap the paste in plastic wrap and foil. It will last up to a year in the refrigerator.


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Thanksgiving Ideas

This time of year tends to drive me insane. The second the Halloween decorations come down, the world seems to be screaming at you that you should be thinking about the holidays. I almost puked when I saw a commercial advertising a Christmas sale on Halloween. There's also the fact that I'm a very non traditional girl. My favorite Thanksgiving ever was spent with my family and we feasted on shrimp and lobster instead of turkey. I'm not a huge fan of traditional Thanksgiving foods, but fall is my favorite time of year and I have a lot of fun with the produce the season brings. Here are some of my favorite recipes that can easily be incorporated into an outside the box Thanksgiving.


For an easy appetizer, try sweet potato discs with herbed goat cheese.




This acorn squash and arugula salad is fun and also pretty to look at. Delicata squash can also be used and is less filling so you still have room for the main meal. 




If you have vegetarian friends, or people who just aren't in to turkey, this butternut squash and caramelized onion galette is decadent enough to be a main course.


Another alternate to turkey with a more meaty offering is sausage stuffed acorn squash. Once again, if you have vegetarians or vegans, you can sub quinoa or lentils for the sausage.



Stuffing is just not my thing, although I hear JenFinn's hubby makes a killer one so maybe I will be changing my tune soon. Another idea is roasted broccoli, grape, and asparagus quinoa salad which can be served warm and will certainly help stuff you.



Though I love pumpkin, I am convinced that pumpkin pie is disgusting. Cheesecake is a great dessert that can be shared with friends (I may or may not have just watched the Friends episode with all the cheesecakes). Here are two of my favorites.



Blushing Pom Holiday Cheesecake has a silly name, but it is as delicious to eat as it is beautiful to look at.




Salted caramel apple cheesecake bars. Need I say more?



I'll be spending Thanksgiving with my friends and sister in LA. It's a potluck and I'm in charge of appetizers. My friends get pretty creative so I'm looking forward to seeing what they bring. Whether you're all about the tradition or want to go a little out there, I hope you have a fun, safe, and delicious Thanksgiving!

Amway Nutrilite and a Giveaway

I recently had the pleasure of attending the Health and Fitness expo in downtown Los Angeles. The event was tied to the Rock n' Roll Half Marathon and I was a guest of Amway and their Nutrilite brand of vitamins. Amway has a huge mobile vehicle that the send to various events to teach people about the benefits of vitamins and how their vitamins are made. It's good to know that they use organic farming practices to make their products. 







After the expo, we had a super healthy lunch with foods from all over the color spectrum (like we should be eating on a daily basis). During lunch we got to sit with professional runner, Kara Goucher and we chatted with her about her partnership with Amway as well as her routine and how she stays healthy while maintaining an active life. She's a big fan of their gummy vitamins. I can't blame her, they are too delicious to be healthy.







I always aspire to be a much healthier person than I am and to get all of my vitamins from the various superfoods I eat every day, but the reality is, this is far from the truth. To make up for the not always great eating habits, I'm eternally grateful for vitamins. Now Nutrilite is giving three of my readers the chance to win some of their products to balance out their diets as well.

Three (3) people will have the opportunity to win a three month supply of Nutrilite's daily vitamins made from organic ingredients as well as a one month supply of the Fruits & Vegetables 2Go Twist Tubes. These Twist Tubes contain two servings of fruits and vegetables and a great way to get part of your recommended servings per day.

There are two ways to enter: Leave a comment on this post telling me your favorite way to naturally get your vitamin fix (ie, eating acai berries off the vine or something). For an extra entry, visit the Amway Nutrilite site and tweet me (@dishingdelights) with an interesting fact you learned from the site. The tweet should contain the hashtag #AmwayNutrilite. (For example: I just learned #AmwayNutrilite Twist Tubes contain as much beta carotene as a serving of carrots @dishingdelights). Leave another comment with a link to your tweet so I can count your entry. You have until Wednesday, November 16th at 8PM Pacific time to enter. The winners will be chosen from eligible entries by random.org. This giveaway is open to US residents only. Good luck!!

Disclaimer: Amway paid for the day at the expo and travel expenses. They also gave me samples of their various Nutrilite products and are providing the giveaway products. 

Brunch at The Churchill

New restaurant, The Churchill, already seems to be one of the hottest spots in town. Barely open for two weeks, it seems everyone is clamoring to check this place out. I don't normally go for hype of a new place, but when I was invited to brunch this past weekend, I couldn't pass it up. After a busy weekend of Snuggie parties and laundry, I was ready to get my brunch on.


We got things off to a promising start with my favorite part of brunch, the mimosa. At The Churchill you can get bottomless mimosas for $18 with the purchase of a meal. It's an excellent deal. I'm fairly certain that next summer you will find me on the patio partaking in this lovely tradition.



Food-wise, we got off to a sweet start with Roasted Apple Doughnuts ($8). The apples get caramelized and pair wonderfully with the fried dough. The lemon creme fraiche sauce helps balance out the sweetness of the apples and doughnut.



We then moved on to some pizzas. The smoked salmon breakfast pizza ($12) is a good way to get your smoked salmon fix and eggs in one bite. I actually really liked the pizza dough which was light and crispy, just the way I prefer.



The second the pancetta breakfast pizza ($12) hit the table, I was hit with the scent of truffle. There are also salty bits of pancetta, egg, and arugula to keep things fresh.



To round out the pizza course, we indulged in the artichoke pizza ($15) topped with marinated artichokes, burrata, olives, and pistachios. The play on textures and flavors was kind of addictive, but I restrained myself because I knew there was a lot more to come.



To wet our tongues in between courses, we were served an heirloom tomato bloody mary. This tasted like straight vodka with a hint of tomato. The celery salt on the rim, helped cut through the alcohol.



Next, we were treated to a mini version of The Churchill's eggs benedict ($13). The poached egg is wrapped in prosciutto and comes with a tarragon bernaise sauce and breakfast potatoes.




And of course there were more cocktails. The Michelada ($6) is not normally something I drink, but I loved the combination of lager, bloody mary mix (housemade), and the chili salt rimmed glass.



Dishes served in mini pans make me smile, so I loved the way the frittata ($11) came out in a small cast iron skillet. It was filled with goat cheese, roasted garlic, potatoes, tomatoes, and herbs.



Parmesan polenta ($13) was for me the weakest dish of the day. I liked the polenta and egg, but the tomato sauce seemed watery and the sausage had a bit of a strange texture.




I had indulged in french toast the previous evening, but the brioche french toast ($10) blew my homemade version out of the water. I was addicted to the market berry jam, which like the bread, cured meats, pastas, and everything else at the restaurant, is house made.



Despite being totally stuffed at this point, we had one more dish to go. The "secret" chili relleno is not on the menu yet, but apparently it will be soon and you should order it if it is. The black bean puree under the chili is worth it alone, but with an egg and cream sauce, you will be over the moon with this dish.





The Churchill is a great combination of fun and casual and with two bars and free valet parking (with validation), I have a feeling this is a spot I will be returning to often.




*All food and drinks were comped. Opinions are my own.


One year ago: Mani's on Maple Happy Hour
Two tears ago: Albondigas
Three years ago: Pumpkin Whoopie Pies




The Churchill
8384 W. 3rd Street
Los Angeles, CA 90048
(323) 650-8384
Website

Chocolate Pear Cake

Lately, I've been obsessed with the idea of chocolate and pears. I'm not really sure why. I actually hate chocolate and fruit together unless it's chocolate and strawberry, or maybe chocolate and frozen banana. But, I couldn't shake this combo out of my head so I went on search to find a simple recipe where I could try it for the first time. This cake is pretty low in fat and of course the pear down the middle fools you into thinking you're eating something healthy. I love the mellow sweetness of pears with chocolate and I can't wait to try this flavor combination again. Muffins? Tarts? Suggestions are welcome!


The cast of characters


Sift the dry ingredients


Whisk in the wet stuff


Pour the batter into the pan


Add the pear


Cooked cake (Be patient, it has to cool)


Pretty


Teeny slice




One year ago: English Muffins
Two years ago: Butternut Squash Pasties
Three years ago: Blushing Pom Holiday Cheesecake


Chocolate Pear Cake
(Adapted from My Creative Flavors)

Makes two 4.5-inch cakes or one 9-inch cake

1/2 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1 egg
1/2 cup milk
2 teaspoons vegetable oil
1/4 teaspoon vanilla extract
1/4 cup water
1-2 small Bartlett (or other firm) pears, peeled, halved, and cored

Preheat the oven to 350 degrees. Grease 2 4.5-inch baking pans or one 9-inch pan.

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Whisk them together.

In a small bowl, whisk the egg, milk, oil, vanilla, and water. Whisk the wet ingredients into the dry ingredients.

Fill each pan half way through with the batter. Top each pan with a pear half. If you are baking the cake in a larger pan, arrange the pear halves in a circle.

Bake for 20-25 minutes or until a toothpick inserted in the cake comes out clean. Transfer to a rack to cool completely. Serve the cake with a sprinkling of confectioner's sugar or ice cream if desired.

Printable Recipe

Drago Ristorante

Sometimes a night out is not about getting all dolled up and going to the hottest ticket in town. A fun time can be had at an old standby. Around for over 20 years, Drago Ristorante in Santa Monica is not normally a restaurant I would consider when trying to find somewhere to go on a Tuesday night, but a few weeks ago, I was invited to check it out and was pleasantly surprised. I first encountered the Drago group's food at a wedding I attended last year. I was full from a previous meal, but I remember being impressed with the simple, but delicious pastas and meats. The sit down restaurant brought those memories back to mind and the meal did not disappoint.

We started with Arancini. They were perfectly fried on the outside and bursting with creamy risotto on the inside.



Next was the beet and burrata salad. The chef mixes pistachio butter into the dressing and surrounds the whole salad with candied pistachios. I loved the sweet and salty flavors and well as the various textures with creamy burrata and crunchy nuts.



Ricotta with Figs and Almonds was just as tasty as it was pretty to look out. Our beautiful southern California figs are paired with housemade ricotta and crunchy almonds. A port sauce on the plate completes the dish. This easily could have been a simple dessert as well.



We were treated to a trio of pastas. From left to right, the corn agnolotti with summer truffles was definitely the highlight of this course. Of course the transition into fall foods is not complete without pumpkin and the pumpkin and sage tortellini delivered as did the squid ink risotto with chunks of various seafoods.



My main course was the arctic char with pesto, cherry tomatoes, fregola (similar to Israeli couscous), and fried tomato skins. As most of you know, I am a sucker for anything made with tomatoes so I was in heaven with the dish. I was fairly full after the starters, so I didn't each much of it, but the leftovers were just as good the next day.



Just when I thought I couldn't fit another bite in, we were presented with a trio of desserts. Housemade gelatos, and a churro-like pastry. Could you ask for anything more?



I had a great time dining at Drago and I can see how this place could become anyone's new (old) favorite.


One year ago: SugarFish - Downtown Los Angeles
Two years ago: Pistachio Macarons
Three years ago: Chicken and Waffles


Drago Santa Monica
2628 Wilshire Blvd.
Santa Monica, CA 90403
(310) 828-1585
Website

Salted Caramel Apple Cheesecake Bars

A few weeks ago, I learned a good friend of mine had scored a VIP cabana at the Santa Barbara Polo and Racquet Club. So last Sunday, a small group of us put on our Sunday best and headed up the coast for a day of fun, food, and of course wine. It was such a beautiful day and we had a great time learning all about "posh polo".








(Oh yeah, we felt like models)

As part of the cabana package, we were allowed to bring our own food and wine (as well as partake in a champagne toast and wine tasting), so these bars were my contribution to the party. I'd been lusting after this recipe so rather than be frustrated by the fact that my oven can't hold a 9x13 pan, I halved the original recipe and pressed on. The other change I made was to add more salt than called for in the caramel sauce. The bars are great without the caramel with the tart granny smith apples being a nice foil to the sweet streusel and crust, but the salted caramel sauce makes them over the top. I was actually going to skip that step, but I am so glad I didn't. I'm so glad I had other people to eat these because I was in serious danger of finishing them all myself.


In a bowl, mix together the flour, brown sugar, salt and cinnamon for the crust


Add the butter and mix until crumbly, but combined


Crumbly, but combined


Press the mixture into an 8x8 pan lined with foil. Throw into a 350 degree oven for ten minutes.


Apples, sugar, cinnamon, and nutmeg


Mix them


Oats, flour, cinnamon, sugar, and butter


Mix until crumbly (notice a pattern?)


Beat the cream cheese and sugar until smooth


Add an egg


Add the vanilla


Pour the cheesecake over the crust


Top with the apples


Cover with the streusel and bake for about 30 minutes


Cream, sugar, butter, vanilla, and salt in a saucepan until bubbly and thick


Transfer to a bowl or jar and cool in the fridge


Baked bars


Holy cow




One year ago: Artisinal LA
Two years ago: Apple Cranberry Crisp with Oatmeal Streusel
Three years ago: Pumpkin Shortcakes with Apple Compote and Vanilla Honey Ice Cream



Salted Caramel Apple Cheesecake Bars
(Adapted from Mel's Kitchen Cafe)

Makes 9 bars

For the crust:
1 cup all-purpose flour
1/4 cup packed brown sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1 stick butter, at room temperature

For the cheesecake layer:
8 ounces cream cheese, at room temperature
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract

For the apples:
2 Granny Smith apples, peeled, cored, and chopped
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

For the streusel topping:
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 cup old fashioned oats
6 tablespoons unsalted butter, at room temperature

For the caramel sauce:
2 tablespoons unsalted butter
1/2 cup packed brown sugar
1/4 cup heavy cream
1/4 teaspoon coarse kosher salt
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees and line an 8x8 pan with foil.

To make the crust: In a medium bowl, combine the flour, brown sugar, salt, and cinnamon. Cut in the butter with a fork until the mixture is crumbly, but combined. Press the mix evenly into the prepared pan. Bake for 8-10 minutes or until lightly browned.

In a medium bowl, beat the cream cheese and sugar until smooth, beat in the egg, and finally the vanilla

Mix all of the apple ingredients in a bowl and set aside.

Mix the streusel ingredients, until combined, but crumbly.

Pour the cheesecake filling over the warm crust and make sure the filling is spread evenly.

Spoon the apples evenly over the cheesecake then top with the streusel. Bake until the streusel is lightly browned and the cheesecake layer has set, 25-30 minutes.

While the bars are baking, make the caramel sauce by whisking together the butter, brown sugar, cream, salt, and vanilla in a small saucepan. Bring the mixture to to a simmer. Cook gently, while whisking, until the mixture thickens. Transfer to a glass bowl or jar and refrigerate until cool.

Transfer the cooked bars to a wire rack to cool completely to room temperature. Slice the bars. Serve each bar drizzled with caramel sauce.

Printable Recipe