Chocolate Swirl Biscuits

 

I recently realized that I was in possession of two chocolate swirled bread recipes. I decided to take the easy way out and make the one that didn't require rising time. Making these was a comforting task on a cool fall night and a way for me to calmly release some building tension by cutting butter in to flour. It is always amazing to me how that small effort can make me feel so much better. Bread and chocolate are a fantastic comforting breakfast. The recipe comes from the book Deep Dark Chocolate by Sara Perry and was reprinted on the website Bakerella. I made the recipe almost exactly as printed except I used 4.5 ounces of chocolate in the filling and I sprinkled half of the egg washed tops with coarse sea salt. You can find the original recipe here.



One year ago: Truffled Egg Toast
Two years ago: Charleston, South Carolina
Three years ago: Quick Chicken Pho
Four years ago: Pomegranate Pound Cake

Brunch at Saddle Peak Lodge

Tucked high into the Malibu hills, it is easy to see how so many celebrities flock to Saddle Peak Lodge for a quiet escape from the bustle of Los Angeles. It's not an easy place to find and it provides a nice retreat from prying eyes. During my dineLA press trip, we were treated to a lovely Sunday brunch at this classic location that specializes in wild game.

The brunch menu is lighter on game than the dinner menu because during the day is when the meat is gathered and prepared for the evening. As is customary and necessary with brunch, we started with a few cocktails. This bacon bloody mary provided the perfect antidote to the previous night's excursion. The thick cut bacon lended it's saltiness and smokiness to the bloody mary in a very subtle way.



Since we weren't able to get a taste of the game being prepared for the evening, we settled with a trio of game sausage ($9). On this day the sausages were duck with jalapeno, pheasant, and wild boar with cranberry. The flavors were subtle, but pleasant and we all kept coming back for more.



We also shared a plate of the house-made bacon ($5). It's thick cut, perfectly smoky, and salty.



My main course was the breakfast pizza. It was just what I needed after another evening of a few too many cocktails. The pliant crust is topped with pesto, fresh mozzarella, sun-dried tomatoes, a mixture of the game sausages and a perfect over-easy fried egg.



I was able to try a few bites of the rabbit confit pot pie ($15). A puff pastry vol-au-vent is piled high with a just slightly too salty rabbit confit. This would have been perfect if the salt had been dialed down a bit.



A quiche filled with goat cheese, sun-dried tomatoes, and broccoli ($14) helped us get some much-needed vegetables.



The interior of the restaurant is dark and contains many decorations like this which may or may not make you uncomfortable about the food you are about to consume. I'm fine with it since so many places on my trip to Namibia contained similar wall pieces.



For such a young chef, Christopher Kufek has a strong command on what makes a great restaurant tick. It's easy to see why Saddle Peak Lodge has withstood the test of time.


Saddle Peak Lodge
419 Cold Canyon Road Calabasas, CA 91302
(818) 222-3888
Website

Sausage, Cheddar, and Rosemary Buns

Autumn has arrived. This summer was fun, but I could not be happier to be wearing long pants, scarves, jackets, and light sweaters. Even when it's gloomy, I still love it. I'm excited to see leaves changing color instead of just going from green to brown like they did in Los Angeles. This weather  means me spending more time in the kitchen. With some more time on my hands, I have been wracking up some recipes that require the oven because my apartment no longer swelters when I turn it on. These savory buns are so easy to make and would be great at a potluck brunch party. Paired with a side salad, they can easily be turned into dinner.

One year ago: Fig Yogurt Cake
Two years ago: Momed
Three years ago: Beso
Four years ago: Easy Butternut Squash Soup

Sausage, Cheddar, and Rosemary Buns
(Adapted from Serious Eats)

*Notes: The original recipe called for 12 ounces of sausage which was way too much. I had plenty leftover. I also upped the amount of cheese. These buns would are great with plain pizza dough, but I imagine the flavor would be even better with a rosemary whole wheat or other flavored dough. Lastly, my version required much more time to brown than the original recipe's 18 minutes. I baked mine for closer to 30.

Makes 9 buns

1 tablespoon olive oil (for brushing the pan)
8 ounces bulk sage or breakfast sausage
1/2 cup sliced green onions
1 teaspoon finely chopped fresh rosemary
1 pound pizza dough
1 egg, beaten
1/2 cup grated cheddar cheese

Brush the inside of an 8x8 baking dish with olive oil and set aside.

Add the sausage to a large skillet and turn the heat to medium high. Cook for about 5 minutes or until the sausage has browned and is cooked through. Add the green onions and cook for 1 minute. Add the rosemary and remove from the heat.

On a floured surface, roll the dough out to an 10x8 inch rectangle. Brush the edges of the dough with the beaten egg.  Spread the sausage over the dough in an even layer. Top the sausage with an even layer of cheese. Roll the dough lengthwise to create a cylinder, tucking in the ends. Cut the roll into 9 equal pieces and place in the baking dish, cut side up. Cover the dish with a towel and let rise for 30 minutes.

Arrange the oven rack in the middle of the oven and preheat to 375 degrees.

Brush the tops of the buns with the remaining beaten egg. Bake for 25-30 minutes or until the tops have browned. Let the buns cool for 5 minutes before serving.

Printable Recipe

Funfetti Cake

My sister was recently in town to celebrate her birthday. I was tasked with making a main dish and a dessert for a barbeque with a few friends. I was actually leaning towards cheesecake recipes because I have been craving cheesecake for months, but my sister was adamant about a non-chocolate cake. Eventually, we both agreed on a funfetti cake from scratch. It was a great night and I am fairly certain my sister had a memorable birthday. The cake was certainly a highlight. The light, sweet, and fluffy cake was accented with the best vanilla buttercream I have ever tried. I definitely am of the opinion that making the cake from scratch bested making it from a box. My cake frosting skills still need work, but they didn't take away from the tastiness of the cake.



The cake is from Kokocooks who adapted from Williams-Sonoma. I was a little lighter on the sugar and used bigger "jimmie" sprinkles, but otherwise stayed true to the original. The buttercream is adapted from Gimme Some Oven and the only change I made was to leave out the milk. You can find the cake recipe here and the buttercream recipe here.

One year ago: Street Eats at The Taste
Two years ago: Animal Restaurant
Three years ago: Chaya Brasserie
Four years ago: Fig and Bacon Salad

Greek Rice Bowls

There is a little fast food restaurant near my apartment called Tzatiki Grill. I haven't been, but I hear it is like Chipotle with Greek flavors. I was intrigued by the idea of a "Greek bowl" and after my recent success with Greek nachos, I was ready to try the ingredients in a more portable lunch offering. This is an excellent diversion from the chicken and rice and salsa I normally tote to work for lunch and it feels food to change things up. The rice is based on a recipe I used to make with my mom. She made it in a similar way to fried rice, stir frying day old rice with spinach and plenty of garlic, but I have found a simpler way to make it though chopping spinach never really gets easier. Instead of having the tomatoes, cucumber, olives, and onion as separate toppings, I whipped them together for a simple relish/salsa that is excellent on it's own with tortilla or pita chips.


One year ago: Brunch at Cecconi's
Two years ago: Grilled Sausages with Figs and Mixed Greens
Three years ago: Cubano Sandwiches
Four years ago: Sweet Chili Shrimp with Sesame Soy Rice


Greek Rice Bowls
(By Esi)

Makes 4 servings

2 cups spinach rice (recipe follows)
1/2 yellow onion, chopped
1 tablespoon extra-virgin olive oil
8 ounces ground turkey
1 tablespoon ground cumin
Salt and pepper

Heat the olive oil in a large skillet over medium-high heat. Add the onion and sprinkle with salt. Cook until the onion has softened, about 5 minutes, stirring occasionally. Add the ground turkey cumin. Sprinkle with salt and pepper and cook until the turkey has cooked through, about 7 minutes.

Spinach Rice
(By Esi)

Makes 2 cups

2 teaspoons extra-virgin olive oil
1/2 yellow onion, chopped
3 cloves garlic, minced
1 cup white rice
1 3/4 cups water or low sodium chicken stock
Salt to taste
1 cup finely chopped fresh spinach (you can use frozen spinach, but make sure the water is completely squeezed out)

Heat the oil in a large saucepan over medium heat.  Add the onion and cook until the onion has softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the rice and toss to make sure it is coated in the onions, garlic, and oil. Stir constantly until the rice is toasted, about 2 minutes. Add the water and season to taste with salt. Let the mixture come to a boil then reduce to a simmer over low heat. Cover and cook for 20 minutes until the rice is cooked through. Add the chopped spinach to the pan and use a fork to simultaneously fluff the rice and mix in the spinach.

Toppings:
Tomato, Cucumber, Olive relish (recipe follows)
Tzatziki (homemade or store bought)
Crumbled Feta
Sliced pepperoncini

Tomato, Cucumber, Olive Relish
(By Esi)

Makes about 2 cups

4 Roma tomatoes, seeds scooped out and diced
1 cup peeled, seeded, and diced cucumber
1/2 cup diced red onion
1/4 cup roughly chopped black olives
1 tablespoon chopped parsley
Juice from 1 lime
Salt to taste

In a large bowl, mix the tomatoes, cucumber, red onion, olives, parsley, and lime juice. Season to taste with salt.

To assemble the bowls: Place 1/2 cup cooked spinach rice at the bottom of each bowl. Top each bowl with 2 ounces of the turkey mixture. Top each serving with tzatiki, tomato relish, feta, and sliced pepperoncini.

Printable Recipe

Bacon and Egg Farro Risotto

This recipe is kind of an oxymoron. You make risotto a little healthier by using farro and then completely defile it by adding bacon. I was inspired to try making a risotto without the traditional arborio rice after my trip to Mo-Chica. I had some farro sitting around my pantry for a while so this was a great way to use it up. This very creamy risotto gets a salty and smoky punch from bacon with the lusciousness of the fried egg. Peppery arugula keeps the dish from feeling overwhelming. The leftovers help up surprisingly well for a couple of days and the dish is good with either a poached or fried egg. I prefer the texture of a fried egg. I am definitely an "alternative" risotto convert now!


One year ago: Bacon Lettuce Peach Sandwich
Two years ago: Chicks with Knives Hatchi Dinner at Breadbar
Three years ago: Vaca Frita and Croquetas de Jamon
Four years ago: Slow Food Nation


Bacon and Egg Farro Risotto
(Adapted from Oui, Chef)

Makes 2-4 servings

4 slices bacon, cut into lardons
1/2 small yellow onion, chopped
3/4 cup farro, soaked for 8 hours and then drained
2 tablespoons dry white wine
2 cups chicken stock
1/4 cup grated Parmesan cheese
1 tablespoon unsalted butter
2 cups arugula leaves
Salt and pepper to taste
2-4 poached or fried eggs

Cook the bacon in a large skillet heated over medium-high heat until crisp. Remove the bacon from the pan with a slotted spoon and drain on towels. Add the onion to the pan and cook in the bacon fat until it has softened, about 5 minutes. Meanwhile, heat the chicken stock in a sauce pot until it is simmering.

Add the farro and white wine to the skillet with the onion, stir to combine. Add the heated chicken stock to the pan a half cup at a time until the stock is mostly absorbed between additions. Stir often until the farro is tender and suspended in a thick, creamy liquid. Add the Parmesan and butter to the pan and stir well to combine. Stir in the arugula and remove the pan from the heat. Season to taste with salt and pepper.

Serve the risotto warm topped with a fried or poached egg.

Printable Recipe

Mo-Chica

On my birthday, I ended up having two dinners. It was unintentional and definitely gluttonous, but the sort of thing I have come to expect during a press trip. The first of those dinners was at Mo-Chica, the newish restaurant by Ricardo Zarate in downtown Los Angeles. This is actually Mo-Chica 2.0 which opened in May after a smaller concept also in downtown. The restaurant has a modern casual feel and serves beautiful Peruvian dishes. Since we were there for the dineLA trip, we ordered everything on the special menu as well as a few cocktails. It was a great sampling of the normal fare that the restaurant offers. For $35 per person, dineLA diners were able to pick two appetizers, one entre, and one dessert. The portions were generous and you didn't feel like you were getting cheated out of a regular meal. Again, our hosted group had one of everything.



I started with a Oaxacacalifornia cocktail ($12). This spicy and smoky cocktail is made with mezcal, tequila, fresh lime juice, and pineapple rocoto gomme. It packed a delicious punch with just the right amount of sweetness from the pineapple.



The Cesarin is a Peruvian version of a Caesar salad with grilled romaine, Parmesan cheese, and huacatay anchovy dressing.



The antichucho de pulpo was one of two versions of octopus I was presented over the weekend. This grilled version was definitely my favorite. The tender octopus was served with roasted potatoes and a bright jalapeno sauce.



The albacore ceviche was like a work of art with sealed albacore, leche de tigre, Japanese cucumbers, and spicy rocoto. It was definitely not like any other ceviche I have had before.



Steamed clams (almejas) are served pancetta, aji Amarillo butter, and a generous chunk of grilled bread to mop up the juices.



The artichoke was a favorite for those of us craving vegetable matter. The artichoke is grilled and topped with a huacatay butter which gets into all of the leaves. It is served with a slightly spicy rocoto aioli dipping sauce.



Several of the dishes on the dineLA menu came topped with a fried egg which no one at our table objected to. The first was the bistek a lo pobre. Tender grilled pieces of skirt steak are served with pan fried banana and chickpea tacu tacu. The whole dish is topped with a crispy fried egg.



Estofado de Alpaca is another egg topped dish with fresh tagliatelle pasta topped with an alpaca stew and that beautiful fried egg. My first experience with alpaca was a success.



Quinoa is still having it's moment. The seed originated in ancient Peru so it makes sense that Zarate uses it in a variety of dishes. This quinoa risotto was super creamy and served with wild mushrooms and a parsley infused oil. It got me thinking about "alternative" risottos and I made one a few weeks ago (more to come on that later).



Next up were the fish dishes. Roasted black cod (Carapulcra) was served with Peruvian sun dried potato stew, peanuts, and chimuchurri. The flavors are bright and fresh.



My favorite entree was the paiche (an Amazonian fish) which was served ajiaco de arroz and a cherry tomato escabeche. It has similar bright flavors as the cod, but with a bit of a spicy kick and the dish feels lighter.



For dessert we were treated to a quinoa creme brulee which had the crisp top as a regular creme brulee with the added texture of quinoa in the custard.



And lastly these sweet alfajores which were served with a birthday candle for me.



Mo-Chica is a fabulous addition the vibrant downtown LA dining scene.  It's easy to see why Ricardo Zarate won Food & Wine's best new chef award in 2011. His food is exciting, bold, and approachable. I'm excited to see what he will come up with next.

Mo-Chica
514 W. 7th St.
Los Angeles, CA 90014
(213) 622-3744
Website

Blueberry Cucumber Granita

There were some blissfully cool weeks in August where the temps were about 80 degrees and I was able to wear pants for the first time in months. Unfortunately, temperatures are creeping back up so I am looking for new ways to cool down. Long time readers know, I love combining cucumbers and fruit. There is just something so cooling about a fresh cucumber with a juicy fruit and I keep coming back to the combination. This time it's with blueberries which I love because the season lasts longer than other berries and the flavors are so versatile. This is the perfect end of summer refreshment, and I may make this again over the weekend while I escape Chicago to my first midwestern summer retreat in Michigan. I won't tell you how to live your life, but we may or may not be adding some vodka to our granitas to give it a little kick.



One year ago: LudoBites 7.0
Two years ago: Watermelon Cucumber Cocktail
Three years ago: End of Summer Cuban Feast
Four years ago: Bacon and Tomato Hash


Blueberry Cucumber Granita
(By Esi)

Makes 4 servings

1/2 cup sugar
3/4 cup water
Zest from 1 lime
1/4 cup mint leaves
1 pint blueberries, washed
1/2 large cucumber, peeled, seeded, and roughly chopped
Juice from 1 lime

Heat the sugar and water over medium low heat, stirring until the sugar has dissolved. Remove from the heat and add the mint and lime zest. Let the syrup steep for twenty minutes.

Meanwhile, blend the blueberries and cucumbers in a blender until smooth.

Discard the mint leaves from the syrup. Once the syrup  has cooled completely, mix it with the blended blueberries, cucumber, and lime juice.  Strain the mixture into an 8x8 pan. If would like a little more texture to the granita, add 1-2 tablespoons of the pulp to the strained mixture.

Place the dish in the freezer and freeze for 4 hours, scraping the mixture with a fork every hour until it is frozen.

Printable Recipe

Spaghetti with Stuffed Roasted Tomatoes and Bacon

As with every year, I am gobbling up as many summer tomatoes as I can before the season ends. I am trying to find new ways to use them besides my usual suspects of pico de gallo or slow roasted tomatoes. I found this recipe via Pinterest months ago and wanted to wait until the perfect tomatoes were in season to make it. Now that the temps have (temporarily) cooled to below 80 degrees for the first time in two months, I am more prone to turn on my oven and make something more interesting than a turkey wrap. The anchovied bread crumbs and bacon give this dish an intense savoriness which is balanced with the sweet roasted tomatoes. I followed the recipe as found on the blog The Italian Dish. A few notes though: I used whole wheat spaghetti and whole wheat breadcrumbs. I used bacon instead of pancetta which renders a lot more fat. If you use bacon, I would suggest either draining some of the fat from the pan or omitting the olive oil when toasting the bread crumbs. Also, I scooped out the entire inside of the tomato instead of just the seeds. My oven is smaller and cooks food a little faster so my tomatoes were done at 25 minutes. I suggest checking them early on to make sure they don't fall apart.




One year ago: Cinnamon Sugar Pull-Apart Bread
Two years ago: High Tea at Jin Patisserie
Three years ago: Greek-ish Salad with Spelt Berries
Four years ago: Honey, Pistachio, and Chocolate Chip Biscotti

Greek Nachos

Sometimes I find a recipe and make it right away. Other times, I hold on to recipes for years and a memory will spark my desire to make it. Lately, I have been looking way back into my archive of saved recipes and I have had some fun playing around with them. This recipe isn't that old. It dates back to the summer of 2009, but that was a time in my life when I wasn't doing much cooking. The summer mix of ingredients made me hang on to it until now. It is a quick and fun dinner and absolutely great for a party. I couldn't find ground lamb at my market so I used ground turkey. Beef would work as well. Store bought pita chips ensured I would not have to turn on my oven on a hot day. The tangy feta and yogurt sauce is great, and the toppings were just as good on spinach rice the next day. Summer is quickly winding down so I encourage you to find the best tomatoes and cucumbers and not wait three years to make this recipe.



Other bloggers who love Greek nachos:
Closet Cooking
Vanilla Sugar
Macheesmo
Not Without Salt

Greek-Style Nachos
(Adapted from the New York Times)

Makes 4 servings

For the sauce:
4 ounces crumbled feta cheese
1/2 cup Greek yogurt (I used 2%)
2 tablespoons extra virgin olive oil
1/2 cup chopped mint leaves
Zest and juice of one lemon
Salt and pepper to taste

8 ounces pita chips (homemade or store bought)

Toppings:
1 tablespoon virgin olive oil
1/2 medium white onion, chopped
1/2 pound ground turkey (or ground lamb or beef)
1 tablespoon cumin
Salt and pepper to taste
1/2 cup tomatoes
1/2 cup cucumber
1/2 cup red onion
1/2 cup sliced black olives (or kalamata olives)
Sliced pepperoncini
Crumbled feta

To make the sauce, combine the feta, Greek yogurt, olive oil, mint, lemon zest, and lemon juice in a food processor or blender. Mix until smooth and season with salt and pepper.

In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Add the onion and cook until softened, about 5 minutes. Add the turkey and cumin. Season with salt and pepper. Cook until the turkey is cooked through, about 7 minutes.

Divide the pita chips among plates. Top each plate with a bit of turkey, the feta sauce and a mix of the other toppings.

Printable Recipe