Recipe Box: Rib Eye Steak with Mushroom Duxelle

Posted on April 23, 2013 by Rachael

Though I have a bit more work due before the end of the month, I am feeling infinitely better, and not as if I am desperately trying to stay afloat. April is always a chaotic month for me, and this April threw me some curve balls no one could have predicted, specifically a five-day stint at the hospital. It wasn’t even heart related, but because I was (emphasis on was) on blood thinners, my healing time took a few days worth of blood and plasma transfusions (big hugs and kisses to everyone who donates blood!). I was really tempted to check myself out on Saturday in time to make it for my big event (and truthfully, I don’t think it would have been that big of an issue), but I played the good patient and waited it out. It’s very difficult to be in the hospital when I feel fine! I’m still incredibly bummed out that I missed the charity gala for the non-profit organization I’ve been volunteer with for ten years; doubly so since I could not be there to help entice bidders for the art piece I created specifically to be auctioned off:

Once I returned home and felt my energy creeping back, I found myself yearning to get back into the kitchen. Though I take iron and vitamin D supplements, my body was craving the kind of nutrients one achieves through the consumption of animal protein. I know eating red meat is a hot debate, but I take on a “live and let live” attitude about it: I am not going to preach to anybody about abstaining from certain foods, so long as I am not preached at for consuming them. Except when it comes to fake sugar. Seriously, that stuff’ll kill you.

Now, I know my duxelle is chunky, but you will just have to forgive me for it. I’ve found that a lot of people are still intimidated by read meat – which I consider to be my specialty because of its ease. I promise you: this recipe is so flippin’ easy and it takes less than 30 minutes (OK, that might not include the time it takes for the steak to come to room temperature, but for medium-rare perfection, room temperature is a must!). My recipe is only for medium-rare because I am against the ruination of a perfectly good piece of meat. That cow died so that you could live; treat it with dignity and cook it medium-rare.

Rib Eye Steak with Mushroom Duxelle
serves: two

1 Rib-Eye steak, 1.5″-2″ thick
olive oil
salt
fresh ground black pepper

Let your steak come to room temperature.

Place a cast iron skillet into your oven, and pre-heat oven to 500 F

Remove the skillet when the oven reaches temperature, and place on the range over high heat for 5 minutes. steak lightly with oil and grind on black pepper before adding a hefty pinch of salt to both sides.

Place steak in middle of skillet (yup, the hot and dry skillet!)

Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes.

Remove the steak from the skillet, cover loosely with foil and allow it to rest for 2 minutes.

Serve with mushroom duxelle.

Mushroom Duxelle
1 8 oz. package baby bellas, sliced
1 shallot, minced
2 cloves garlic, minced
2-3 sprigs of fresh herb (rosemary and/or thyme), finely chopped
1/4th c. vermouth or sherry
2 tablespoons butter, divided
pinch of salt & fresh ground black pepper

In a skillet, add 1 tbsp butter and coat the bottom before adding mushrooms, shallot, herb(s), garlic and pinch of salt and pepper

Drain the pan of any excess liquid from the mushrooms and shallot

Add remaining butter and alcohol

Stirring frequently, cook contents until the alcohol has evaporated

Remove from heat, cool slightly before topping your steak with mixture.

Enjoy!

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Taking the Week Off

Posted on April 15, 2013 by Rachael

Last Thursday, my life was interrupted once again by my health. I wound up in the ER and had to stay at the hospital. I was released earlier today (Monday). Not only do I have a tremendous amount of deadlines due before the end of the month (some as soon as next Monday), but I have a handful of medical follow-ups to attend to. This week and the subsequent weeks hereafter will be extraordinarily busy for me. In light of recent events and responsibilities, the blog will be a bit quiet. I do have one guest blog that will be scheduled and posted very soon; if not Thursday, then next Tuesday. If you would like to guest blog for me, drop me a line.

Thank you to all of my friends for their well wishes; I hope to be regularly blogging very soon!

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A Taste Of: Old Town Orange

Posted on April 9, 2013 by Rachael

This guest post has been graciously provided by Melanie Kaminski. Melanie is the author of the blog LA Explorer, where she shares her favorite discoveries from her adventures around Southern California.

Old Town Orange is located in the heart of Orange County and has long been a filming location for several Hollywood films. No wonder because it is quaintness personified.

When I was growing up, the Orange Circle (as locals call it) was home to countless antique shops and a few tea houses. In recent years it has become a hotspot for restaurants like Haven Gastropub (the original)

and Linx.

But local fixture Watson’s Drugs and Soda Fountain (going strong for over a century) endures.

Antique stores do remain but they are now joined by boutique shops like Elsewhere Vintage

and Eikon Home.

Though the business district is always evolving the buildings remain the same.

And glimpses of the past can be found everywhere:

Thank you for guest posting, Melanie!

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Sneak Peek: 25th Annual Vintage Bouquet Food and Wine Event

Posted on April 6, 2013 by Rachael

You remember the 24th Annual Vintage Bouquet, right? Words are inexhaustible to describe the good time I had. Now, it’s back! So, without further ado…

What are you doing Sunday, April 28th?
Nothing, you say? Then whip out your day planner and a pen, because have I got an event for you.

Do you enjoy attending prestigious events?
What about giving back to the community, and helping out with charitable causes?
Now let’s throw in hors d’oeuvres by the area’s top chefs and wine from California’s premium wineries accompanied by live entertainment and silent auction.
You’re listen now, aren’t you?
Fabulous.

Oh, and did I mention that the Greystone Mansion in Beverly Hills is where this fantabulous event is going to be held?

The Beverly Hills Bar Association’s Vintage Bouquet credit: Lee Salem

The Barristers of the Beverly Hills Bar Association and the Beverly Hills Bar Foundation established the Vintage Bouquet Food and Wine Event in 1988 to raise funds for various causes including, but not limited to, Wills For Heroes (a free program to provide wills to firefighters, police and first responders), free programs for victims of domestic violence, The High School Blue Car Project, which educates high school students about the law.

From noon until 4:00pm, attendees will be sampling delectable bites from the best of the best of the Los Angeles restaurant scene: Dandy Don’s Home Made Ice Cream; Bagatelle; Il Fornaio – Restaurant, Lawry’s The Prime Rib; Brix chocolat pour vin; Lexington Social House; Momed; Napa Valley Grille; Palomino Restaurant; Crustacean by House of An; Ruth’s Chris Steakhouse; STK Los Angeles; Lazy Ox Canteen; Fleming’s Steakhouse; and Wood & Vine.

Beverages of the alcoholic and non-alcoholic variety will be in abundance as well, with Miner Family Vineyards; Beekeeper Cellars; Dassai sake, Spring Mountain Vineyards, Stella Artois beer, Hubert’s Lemonade, Fever-Tree; and Lupicia fresh tea – to name only a smattering.

Tickets: $150 advanced purchase, $175 at the event and a limited number of VIP tickets ($225) are also available and include entree to a private martini bar. Tickets are available online.

The Beverly Hills Bar Association’s Vintage Bouquet | credit: Lee Salem

So there you have it. An amazing afternoon filled with a culinary adventure, classy drinks, majestic views of Los Angeles and giving unto others.

See you there!

25th Annual Vintage bouquet Food and Wine Event | Official Website

Greystone Mansion | 905 Loma Vista Drive in Beverly Hills, CA 90210

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Travel: United States Botanic Garden Conservatory (Washington DC)

Posted on April 4, 2013 by Rachael

By the end of my first weekend in Washington DC, I was equal parts excited and nervous. Excited, because the metro subway system in Washington DC was easy to master and I was getting the confidence up to venture out on my own, further than I had traveled Friday the 15th, the day after my arrival. Nervous, because a cold front was swooping in and going to test my Southern California skin with its gray skies, chilled winds, on and of rain and daily high of 40 degrees. FORTY! That is 4.4 degrees Celcius! Not that it doesn’t drop to 40 in the L.A. winter, but at least the temperature has the decency to wait until midnight to do something so indecent.

Thankfully, KD and her husband, Guille, had given me a great insiders tip over the weekend: Head out to the United States Botanic Garden Conservatory and enjoy some refreshing humidity among the beautiful, tropical gardens. Not only would I get to enjoy the bright colors of nature, but I would be able to get out of the house and do something without having to stress about being chilled to the bone. So, come Monday, I found the courage to bundle up, grab my camera and my SmartTap metro card, and head out.

Thankfully, my friends live around the corner from the Orange & Blue lines, and signage at every Metro Station is very clear so I was only ever turned around when I had to go from one platform to another in stations with four lines. Getting to the Botanic Gardens from Capitol Hill SE was very direct, as it is off of the Federal Center SW station. It was just a matter of walking down two blocks and over another block as fast as humanly possible. I decided to cut through Bartholdi Park, where I caught glimpses of the Capitol Building through the evergreens and deciduous trees, and made a little friend (pictured above).

There wasn’t too much going on in the park, so I moved on for greener, warmer, and decidedly more colorful views at the Conservatory. Constructed by Lord & Burnham (architect of the Capitol) in 1933, this historic greenhouse contains two courtyard gardens and 10 indoor garden rooms, totaling 28,944 square feet of growing space.

Here are some of my favorite shots:

Sanokku Orchid - United States Botanic Garden Conservatory

Aside: My grandmother grew orchids in her front yard, and while I never appreciated their draw, many other people did. Living in a cul-de-sac off a busy thoroughfare, my grandmother marveled at how common it became to find a car pulling alongside the curb and a perfect stranger(s) would come out, camera in hand, to snap photographs of her many orchids. They ranged from professional set-ups, tripods and all, to amateur point-and-shoot from orchid enthusiasts. She did not care one way or the other, so long as nobody picked them. Me, being the uncouth country girl I am, never thought orchids could compare to the simple beauty of the daisy, nor hold its own with the classic rose. Now, here I am trying to grab the best shot of these cosmopolitan flowers, and I cannot look upon an orchid without thinking of my grandmother.

Guzmania Marjan - United States Botanic Garden Conservatory

True story: When I saw the final shot, I nearly cried from joy. People, I in no way consider myself a visual artist, so when I manage to snap a photo like the one above, it makes me want to break into song and dance with strangers in the middle of the street – rain or no rain.

Pink Pentas - United States Botanic Garden Conservatory

To view all of my photos, please visit my Washington DC photoset on Flickr!

United States Botanic Garden Conservatory
100 Maryland Ave SW
Washington, DC 20024
202-225-8333
http://www.usbg.gov

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Review: Pete’s Diner (Capitol Hill, Washington D.C.)

Posted on April 2, 2013 by Rachael

iPhoto has these pictures listed as being taken on Saturday, March 16th when I know for a fact that I was at a Needlepoint Show at the Woodlawn Plantation on Saturday, and I ate lunch there. So these photos must have been taken as the first of our St. Patrick’s Day festivities of sitting around and munching/drinking. Though I do not doubt that this hefty brunch is a response to some hefty drinking that may or may not have taken place on Saturday night.

We arrived to Pete’s at a decent enough hour where there was still adequate space for our party of four. A snug space, Pete’s utilizes all of their area by employing the use of family style picnic table to run lengthwise down the center of their establishment. These were empty when we arrived, which is where we sat, but filled by the time we left forty five or so minutes later.

Everyone inside was all-smiles and familiar greetings, as KD and company frequented Pete’s over the years. They enjoy it for its non-pretension and simple, soak-up-the-booze grub.

Tuna Melt with fries ($6.95)

KD decided lunch fare was sounding too good to pass up, and went with her go-to sandwich: tuna melt with fries. Knowing her as I do, she would never order this unless a place made it to her liking (and health requirements of no onions). I had a taste of the fries, which were nice and crispy on the outside a hot and starchy on the inside.

Blueberry Pancakes and Scrapple - Pete's Diner

Blueberry Pancakes with Scrapple ($7.95)

The #2 special original called for 2 pancakes + 2 eggs + meat of choice. I asked for this, but omitted the eggs, ordered the blueberry pancakes (kept it at a reasonable stack of two) and bypassed the ham/sausage/bacon options for Scrapple as my meat of choice. Scrapple – if you’re unfamiliar – is a Mid-Atlantic staple of leftover pork offal combined with cornmeal, buckwheat flour and spices. I grew fond of it whilst living in Pennsylvania as a child, much to my mother’s horror, and would often dine on it when I stayed with KD and her family. It is typically cut into rectangular slices as you see above and pan fried. For me, the only acceptable way to eat it is a combination of savory and sweet with a drizzle of maple syrup.

Not to be outshone, the pancakes were grilled to a perfect golden brown, with a handful of big, juicy blueberries in each. Two was the perfect number for me, as a full short stack would have been just one too many.

Ham and Cheese Omelet ($7.95)

I’m unsure if Angela ordered the ham and cheese omelet and added tomatoes, or ordered the Western omelet and omitted the onions and green peppers. It doesn’t matter; the point I wanted to make with either is that the staff is beyond accommodating. Between my, Angela and Guille’s orders, we all adjusted one or two ~~or five~~ items with our dishes. I didn’t take a picture of Guille’s order, because it is essentially the above sans toast and home fries.

From the outside, Pete’s is an all-American greasy spoon joint. However, inside is cherry blossoms, paper lanterns, family alters, incense and other relics from a faraway homeland left behind for new beginnings. The menu, however, reflected no indication of the owners ethnicity or cultural background; it was strictly traditional American mom and pop diner fare. There is no amount of museum going, monument visiting or history studying that can capture the true essence of America or what it is to be an American like this real life situation did so succinctly.

Pete’s Diner
212 2nd Street SE
Washington DC, 20003
202.544.7335
CASH ONLY

Hours:
Mon-Fri 6a-3p
Sat-Sun 7a-3p

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What’s the Dish: Afternoon Tea at Mignon

Posted on March 30, 2013 by Rachael

WHO: Mignon, the Downtown LA wine bar with French charm and rustic cuisine

WHAT: Introduced by owner and oenophile Santos Uy, Mignon gets classy with its new high tea menu featuring Mariage Frères tea from the famed Parisienne tea house. For $15, guests can enjoy a proper salon de thè experience and choose from the following menu items:

Mariage Frères Tea assorted varieties

Assorted Finger Sandwiches: French Ham, Mustard, Jam Paprika Egg Salad, Smoked Salmon, Dill and Crème Fraiche, Cucumber and Butter.

Far Breton Cake

Items will also be available a la carte
Full wine list also available

WHEN: Every Saturday 3:00p-6:00p

WHERE: 128 E. 6th St. Los Angeles, CA 90014

CONTACT: 213.489.0131 | www.mignonla.com

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Review: The Sweet Lobby (Washington D.C.)

Posted on March 28, 2013 by Rachael

I’m not going to lie, Marge. It was too cold and too crowded to get a shot of the exterior of The Sweet Lobby, a Capitol Hill sweet shop dedicated to gourmet cupcakes and European treats such as macarons, madeleines, éclairs, shortbread, canelés and more. Had it not been overbearingly crowded, I would have probably sampled a bit more, but as it was, I just wanted to get a cupcake and get out of there. No time to waffle in the cupcake house! Har dee har har.

The Sweet Lobby is the brain child of Dr. Winnette McIntosh Ambrose, an engineer who balances her work in the area of vision research with owning and operating The Sweet Lobby. Within months of opening, Winnette won an episode of Cupcake Wars on The Food Network, which inspired my interest in TSL as I wanted to see if their cupcakes compared to my local (and favorite) cupcakery, My Sweet Cupcake, also winners of Cupcake Wars. I realize this is likely comparing gala to fuji apples.

Coconut Cupcake ($2.75)
coconut cupcake | cream cheese frosting | shredded coconut

This the is the cupcake my friend KD went for, one of her usual go-to cupcake flavors as it regularly satisfies any straight up coconut craving. I appreciate the gracefulness in this cupcake’s simplicity, and that the coconut flavor comes from not just a pile of shredded coconut lazily scooped on top of a vanilla cupcake, but from the base cake itself.

Strawberries and Champagne Cupcake - The Sweet Lobby

Strawberry Champagne Cupcake ($2.75)
strawberry champagne cake | white chocolate fudge filling | champagne buttercream frosting

As soon as I caught sight of the menu, I zeroed in on two flavors: chocolate mint and strawberry champagne. The chocolate mint was nowhere to be found, however, which fueled my determination to own and consume the last strawberry champagne cupcake. I had a small handful of people in front of me, but thankfully, none of them ordered this cupcake and it was all mine!
The cake was extremely soft and moist, with fresh strawberries baked into the cake. The frosting wasn’t this overbearing pile of sugar, but a hearty dollop of rich, creamy buttercream. The inside white chocolate fudge was also a surprise, and definitely contributed to the moistness. It’s an understated, elegant flavor that I recommend.

One quibble I had was that one or two cupcake flavors that are supposed to be available on Saturdays were not. I’m guessing their daily specials might have a “once we’re sold out, we’re out” policy, and they’re replaced with daily flavors. Thankfully, the special flavors seem to rotate throughout the week, so one does not have to get up early to beat the Saturday crowd.

While I could easily walk away from The Sweet Lobby and continue to call My Sweet Cupcake my favorite cupcake stop, I would never hesitate to recommend them. Their dedication to creative and classic flavor pairings is commendable, not to mention their unique Cupcake Lab, where they encourage customers to order their own desired flavor combinations. Definitely something to think about upon my return to the neighborhood.

The Sweet Lobby
404 8th Street SE
Washington DC 20003
Metro: Eastern Market Station
http://www.sweetlobby.com

Hours:
Monday-Thursday: 10a-9p
Friday & Saturday: 10a-10p
Sundays: Closed

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Recipe Box: Toasted Marshmallow Sweet Potato Pie

Posted on March 26, 2013 by Rachael

Sweet Potato Pie with Marshmallow Topping

Christmas is supposed to be my holiday; the holiday where I rule the kitchen and everybody else just stays out of my way. This last Christmas, however, was slightly hijacked by my over enthusiastic aunt and it left me with nothing but an overwhelming desire to make plans for a tropical retreat come December 2013. Seriously, Hawaii? Polynesia? Australia? New Zealand? Tahiti? If any of you want this food & travel writer lady to hop on a plane and hole up in your resort over Christmas, do not hesitate to get in touch. I’m more than happy to denounce the family in exchange for some pina coladas by a barbecue pit.

Stalker Claws sees you when you are sleeping.

I’m losing track here. Where was I? Oh, yes. So, a few months before Christmas I proposed the idea of banishing Christmas dinner altogether and focusing on what my family has always paid special attention to: appetizers. For as long as I can recall, my family has used Christmas as a vehicle in which to snack all day long as we watched movies, snacked, opened presents, snacked, listened to our favorite Christmas albums, snacked. Then we would sit down for a big dinner. That part never really made too much sense, especially in the last few years when we – gasped! – cut back on the appetizers. Everyone agreed that they were unhappy with that, and so it was not a struggle in the least to win them over with the idea of abolishing dinner in favor of our day long feast appetizers. That isn’t to say we did not have a few sit down moments: specifically, our traditional Christmas morning breakfast of Eggs Benedict and of course, our dessert. Which really just got tossed in among the rest of the snacking towards the evening.

Though I’d never openly admit to being outright sick of pumpkin centric treats, I definitely wanted a change up. Sweet Potato Pie is an easy enough change up that, for the most part, I just used my pumpkin pie recipe and added a nice crisped marshmallow topping for an added sweet bonus. There were a few grumbles at the lack of pumpkin, but once they clammed up long enough to take a bite of this Toasted Marshmallow Sweet Potato Pie, they were definitely singing a different tune.

Toasted Marshmallow Sweet Potato Pie

1 lb. sweet potatoes, washed & scrubbed
seasonings: ground nutmeg, cinnamon, ginger (to your taste, approx 1/4th-1 tsp)
1 pinch ground cloves
1 tsp. vanilla extract
1/2 cup brown sugar
2 eggs
1/4th tsp salt
1/2 to 3/4th c. evaporated milk
1/3rd c. softened butter

1 nine inch pie crust
1 c. mini marshmallows

Roast your sweet potatoes in a preheated oven (400 F) for 40-50 minutes. When finished, run them under cool water as you peel away the skin. Add to a wide and deep mixing bowl.

If you are using a store bought crust as I did, now would be a good time to take care of any necessary pre-baking.

In a separate, smaller bowl, cream the butter and sugar before adding the eggs and milk.

Pour into the larger bowl with the sweet potatoes, add seasoning, vanilla and salt and either (1) use your immersion blender to incorporate well or (2) add to the food processor to pulse into blended filling. Once well blended, pour into cooled pie shell.

Bake pie at 425 for the first fifteen minutes, then reduce to 350 and bake for another 35-40 minutes.

Once pie has completely cooled, add a layer of mini marshmallows on top and either broil on the lowest temperature for a few minutes or use your handy dandy kitchen torch to lightly scorch the top to a nice, toasty golden brown!

Note:
I recommend baking the pie one day ahead of its required time. The center will have set perfectly by then, and it will be one less thing for you to stress over when your aunt whips out a platter of deviled eggs despite the fact you already slaved over your own two dozen.

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Glass of Win

adventures of a food loving, globe-trekking geek girl extraordinaire

Recipe Box: Rib Eye Steak with Mushroom Duxelle

Taking the Week Off

A Taste Of: Old Town Orange

Sneak Peek: 25th Annual Vintage Bouquet Food and Wine Event

Travel: United States Botanic Garden Conservatory (Washington DC)

Review: Pete’s Diner (Capitol Hill, Washington D.C.)

What’s the Dish: Afternoon Tea at Mignon

Review: The Sweet Lobby (Washington D.C.)

Recipe Box: Toasted Marshmallow Sweet Potato Pie