tag:blogger.com,1999:blog-80633430345964530642024-03-13T12:51:47.060-07:00Living Deliciously in SoCalFJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.comBlogger217125tag:blogger.com,1999:blog-8063343034596453064.post-82174298112453662202018-02-15T13:20:00.003-08:002018-02-15T13:20:37.641-08:00Cook: Chinese Sticky Rice with Sausage and Shiitake - Lo Mai Gai<div class="separator" style="clear: both; text-align: left;">
I was born and raised in US, but my Chinese heritage has always been important to me. Chinese new year is a big deal for my family, and my parents always ensured that we ate the<a href="http://www.latimes.com/projects/la-fo-chinese-new-year-2017/" target="_blank"> symbolic foods </a>and we try to be together on new years eve and day. </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisU0mNMIy-sufU_yM8-IfW9Qap83qmo8bxreylm-hJvjv7OFyNgQAdMxTxqosDHjQz8Ctfll17fR30Lu8lVVIlG6M63d7-Xm77rP4xhVABPs2j9zzSS-ANYr1BAdTAbaU5DzWGN7fU7GHm/s1600/IMG_8031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisU0mNMIy-sufU_yM8-IfW9Qap83qmo8bxreylm-hJvjv7OFyNgQAdMxTxqosDHjQz8Ctfll17fR30Lu8lVVIlG6M63d7-Xm77rP4xhVABPs2j9zzSS-ANYr1BAdTAbaU5DzWGN7fU7GHm/s400/IMG_8031.JPG" width="300" /></a><br />
For Chinese New Year, it is a popular tradition to eat "Nian Gao", or sticky dessert rice cake which symbolizes aiming high for the new year and "sticking together". I posted a recipe for a baked version <a href="https://deliciousla.blogspot.com/2017/01/chinese-new-year-mochi-cake-baked-nian.html" target="_blank">here</a>. This year, I was excited because I developed this quick and easy instant pot recipe for sticky rice, based on <a href="https://twosleevers.com/pressure-cooker-chinese-sticky-rice/" target="_blank">this recipe </a>by blogger Two Sleevers. Chinese sticky rice or "Lo Mai Gai" in Cantonese is one of my and my husband's favorite dim sum foods. I thought - "It's sticky, and we should stick together, so maybe it'll be a good item to contribute to our Chinese new year feast". Well, lo and behold - google search did not associate sticky rice with a traditional Chinese new year food, but it's delicious, so I'm sharing the recipe below. Maybe we'll make it our own family tradition :)<br />
<br />
Wong Family Instant Pot Chinese Sticky Rice<br />
Servings 4-6, depending on your appetite<br />
<br />
Ingredients<br />
<ul>
<li>heaping 1 cup dried shiitake mushrooms - I used 10 medium sized ones, soaked until soft, stems removed and chopped into bite size pieces</li>
<li>2 cups glutinous rice</li>
<li>5-6 links Chinese Sausage "Lap Xuong" chopped into bite sized pieces</li>
<li>3.5 cups liquid (I used a mixture of the leftover water which I had soaked the shiitakes in and chicken broth, but water would be fine)</li>
<li>2 tablespoons soy sauce</li>
<li>1 teaspoon oyster sauce</li>
<li>1 tablespoon sesame oil</li>
<li>* I did not add more salt because my chicken broth was salted but if you're using water, you can consider adding 1/2 to 1 tsp salt. </li>
</ul>
Directions:<br /><div>
<ol>
<li>Soak the dried mushrooms in hot water and let them sit while you prepare the rest of the ingredients. When they are soft, cut off the stems (the first time I did not, and I found they were still chewy and hard after cooking). </li>
<li>Add all of the other ingredients into the pot, add the chopped mushrooms and give it a good stir.</li>
<li>Cook Manual - high pressure for 10 minutes, and then allow natural release pressure for 10 minutes, then release the remaining steam. </li>
<li>Open the pressure cooker, stir to mix well. Allow all water to absorb, and serve hot. </li>
</ol>
<div>
Other additions while cooking include dried shrimp and peanuts. I'd garnish with cilantro, but didn't have any on hand. Enjoy!</div>
</div>
FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-8430427291026569162018-01-13T21:48:00.000-08:002018-01-14T10:46:10.283-08:00Cook: Instant Pot Chicken Shiitake Spinach Congee<div class="wprm-recipe-summary" style="line-height: inherit; margin: 0px 0px 10px; padding: 0px;">
<div style="font-stretch: normal; line-height: inherit; margin-bottom: 10px; padding: 0px;">
Growing up, Congee (rice porridge) was always our go to comfort food when we were sick. Congee is a traditional Chinese food that has reportedly been eaten in China since 2500 BC! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpATxajxqq0MWHnM6rKtd6ru6WTeHYO4JoaIqRrfUbX3VHlJjQPnQX0icyxuJ6MvhoXKoi3hin3RF8MBnKv6PAprQE3S5p9vO6wZzPiZMfc5XZ2Lzo4wlwjAGqSRlNssxOrgSEuKe5q-T/s1600/congee+-+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpATxajxqq0MWHnM6rKtd6ru6WTeHYO4JoaIqRrfUbX3VHlJjQPnQX0icyxuJ6MvhoXKoi3hin3RF8MBnKv6PAprQE3S5p9vO6wZzPiZMfc5XZ2Lzo4wlwjAGqSRlNssxOrgSEuKe5q-T/s320/congee+-+1.jpg" width="320" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgucj85BF-X71tnIC6d9HXsLhEcEXqfv-12Tlkkq9eHcFOGgXFN1aVGGWi8AVIEn4K3-_4nm0mXxd5BISdkrLXjxcj_dCgUr3ZrVehrc2jb6trvZHuVI8YjcifQzRfTHbRc4VjOzFYt3q/s1600/congee+-+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgucj85BF-X71tnIC6d9HXsLhEcEXqfv-12Tlkkq9eHcFOGgXFN1aVGGWi8AVIEn4K3-_4nm0mXxd5BISdkrLXjxcj_dCgUr3ZrVehrc2jb6trvZHuVI8YjcifQzRfTHbRc4VjOzFYt3q/s400/congee+-+4.jpg" width="400" /></a></div>
<span style="text-align: center;">My family has been fighting various colds for the past few weeks, and we have turned to congee to soothe, warm, and fill our bellies. Thanks to the instant pot I received for Christmas, this congee can ready to eat in about an hour (natural release-recommended*), with only about 10 minute of active time. You can eat it sooner in about </span><span style="text-align: center;">40 minutes with instant pressure release (which I tried because I'm impatient and my kids were hungry) but I do not recommend this - see below.</span><br />
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<div style="font-stretch: normal; line-height: inherit; margin-bottom: 10px; padding: 0px;">
The congee my parents use to make for us was a plain rice porridge that we would later add toppings (meat, vegetables, egg, pickled cucumbers) to, but I've made this "fully loaded" congee with rave reviews from my family. I adapted this recipe from “instant pot congee” by Beth of <a href="https://www.budgetbytes.com/2016/03/instant-pot-congee-jook/" target="_blank">Budget Bites. </a>My modifications: I used more shiitake mushrooms (8-12), used about 1.3 lb (between 1 and 1.5 pounds seemed right) boneless chicken thighs and added spinach (trying to up the vegetable count for my family). This recipe is toddler approved, as both my 2 and 4 year olds love it! </div>
<div style="font-stretch: normal; line-height: inherit; margin-bottom: 10px; padding: 0px;">
Chicken Shiitake Spinach Congee Recipe<br />
Serves 6</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSmTn_vNDvzl-gO4z312VfX9pZer6caQJ7m1nWwODhCn7-nIHGz7Jo5EjtNiNCuxArD8zhblWv6OeKfReY_xVS8ZZV91I4SYA5JdI3nOrnF6aXp4JUJr1SQUFY4LxgoHV8FVm3oAR-Uo4/s1600/congee+-+6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSmTn_vNDvzl-gO4z312VfX9pZer6caQJ7m1nWwODhCn7-nIHGz7Jo5EjtNiNCuxArD8zhblWv6OeKfReY_xVS8ZZV91I4SYA5JdI3nOrnF6aXp4JUJr1SQUFY4LxgoHV8FVm3oAR-Uo4/s400/congee+-+6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div style="font-stretch: normal; line-height: inherit; margin-bottom: 10px; padding: 0px;">
Ingredients<br />
1 cup uncooked jasmine rice <br />
2 cloves garlic, crushed (I used Dorot frozen crushed garlic cubes from Trader Joe's)<br />
1-2 inches fresh ginger, sliced (I am not sure how much this is, I guesstimated and it tasted fine)<br />
8-10 shiitake mushrooms, sliced <br />
1.3 lb boneless, skinless, chicken thigh<br />
7 cups water <br />
2 teaspoon salt (or to taste) <br />
5 oz baby spinach</div>
<div style="font-stretch: normal; line-height: inherit; margin-bottom: 10px; padding: 0px;">
Optional Toppings<br />
soy sauce to taste <br />
sesame oil to taste (a little goes a long way)<br />
green onions, sliced <br />
cilantro, chopped</div>
</div>
<div class="wprm-recipe-summary" style="line-height: inherit; margin: 0px 0px 10px; padding: 0px;">
Instructions</div>
<div class="wprm-recipe-summary" style="line-height: inherit; margin: 0px 0px 10px; padding: 0px;">
<ol>
<li>Slice the ginger - peel if preferred, I did not find it necessary. Crush the garlic, or use 2 frozen garlic cubes. Slice the mushrooms into thin strips. </li>
<li>Wash the rice in the Instant Pot and drain. Spread evenly at the bottom of the pot. </li>
<li>Add the crushed garlic, sliced ginger, and sliced mushrooms on top of the rice. Lay the chicken pieces over the rice and aromatics. </li>
<li>Add 1 teaspoon salt. Add seven cups of water.</li>
<li>Close and lock the lid of the Instant Pot. Make sure the steam release valve is turned to the "sealing" position. Press the "porridge" button to begin cooking. The pot will begin to heat and build pressure. Once it reaches the required temperature and pressure, the display will begin to count down 20 minutes.</li>
<li> When the 20 minutes are up, the pot will switch to the "keep warm" setting and begin to drop in pressure. The original recipe (and my experience- see below) recommends allowing the pot to reduce in pressure naturally, without opening the steam release valve. When the float valve falls back to the down position, open the steam valve, and then open the lid. *I tried quick release carefully, but I think the pressure forces some rice-y water to come through the valve / and then you have to wash the entire lid carefully to provide the parts from clogging up. </li>
<li>After opening the pot, it will look watery, but don't worry the consistency will be correct once you stir it. Taste the porridge, and add additional salt as needed. Only add enough salt to amplify the flavors, but leave room for the addition of soy sauce as a topping.</li>
<li>As you're stirring, break apart any large pieces of chicken - this should happen very easily, as the chicken is now very tender, but you can use a fork if needed. Add a large bunch of spinach and let it cook down (with residual heat) for a few minutes.</li>
</ol>
</div>
<div class="wprm-recipe-summary" style="line-height: inherit; margin: 0px 0px 10px; padding: 0px;">
Ladle the congee into each bowl and enjoy! Depending on your taste preference, you may drizzle a small amount of toasted sesame oil and/or soy sauce on top of each bowl. I like mine with some chopped cilantro. I hope this recipe helps warm some other people during this cold and flu season!</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBaBlO-iq_ATnDg8Z3t1dczQvBbQXlS0Vu1GKFcJeHLgv2bMn0fVLFnR8UmMDcmlqUd9ThMeA0Kjd7FTJvv_EarFik5ugNXz_3iRiP7j_Q6B51eoNglGlrsrl2robaIaI4YFA7o6Wka82p/s1600/congee+-+8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBaBlO-iq_ATnDg8Z3t1dczQvBbQXlS0Vu1GKFcJeHLgv2bMn0fVLFnR8UmMDcmlqUd9ThMeA0Kjd7FTJvv_EarFik5ugNXz_3iRiP7j_Q6B51eoNglGlrsrl2robaIaI4YFA7o6Wka82p/s320/congee+-+8.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kid Approved!</td></tr>
</tbody></table>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTsf7oVidysWbjZKv18mSwrtm7FQhjbJ9JfYhED4emEPv2SOJplWOfLt8kWxDQut2AdDbd_PV7paeWKnU-RzDVicJAzU4rOfjTmn5G62SXIa37cBiAokO2EQjF0xgJw6vThWb-rHKA0zWW/s1600/congee+-+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTsf7oVidysWbjZKv18mSwrtm7FQhjbJ9JfYhED4emEPv2SOJplWOfLt8kWxDQut2AdDbd_PV7paeWKnU-RzDVicJAzU4rOfjTmn5G62SXIa37cBiAokO2EQjF0xgJw6vThWb-rHKA0zWW/s320/congee+-+3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.800000190734863px;">3 generations enjoying congee (please ignore the mess in background, because #reallife )</td></tr>
</tbody></table>
FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com5tag:blogger.com,1999:blog-8063343034596453064.post-61940911405022267632018-01-09T23:51:00.000-08:002018-01-09T23:51:03.788-08:00Must Eat: Olympic National Park - Dungeness Crab, Salmon, Smores<div class="separator" style="clear: both; text-align: left;">
Here are some of our favorite things, and places to eat, during our Olympic National Park vacation. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3sx_mX7ia6mqF4JbEOIDO_S38OrdABZd_ajMJE_Y_UTiorFGBTZwikdX2xwFJddFCZCJvP500zjwS5S55vVvvEkT7Pbgt8ugCvWhnHd5H97jRFM-V83Qh5Y0yHzpAWfRioe67tj590qd/s1600/DSC_1076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="427" data-original-width="640" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3sx_mX7ia6mqF4JbEOIDO_S38OrdABZd_ajMJE_Y_UTiorFGBTZwikdX2xwFJddFCZCJvP500zjwS5S55vVvvEkT7Pbgt8ugCvWhnHd5H97jRFM-V83Qh5Y0yHzpAWfRioe67tj590qd/s320/DSC_1076.jpg" width="320" /></a></div>
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Continued...</div>
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In the Sequim area: </div>
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- Dungeness Valley Creamery,1915 Towne Rd, Sequim, WA 98382</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Jjp2vcnXbyKUdYl3-d7vuFcf5Oq3tC6HoKj9Qd7J09nuqxZBDrBMPR-Jwd4KJLrLlUR67LSFhAkgcXH8DpA1s12Z6sUDTv8imBJu_iXAPCB1zzhtigpE6XDYKNe3EEApdVt4KAIL7YNB/s1600/DSCF4189.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="427" data-original-width="640" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Jjp2vcnXbyKUdYl3-d7vuFcf5Oq3tC6HoKj9Qd7J09nuqxZBDrBMPR-Jwd4KJLrLlUR67LSFhAkgcXH8DpA1s12Z6sUDTv8imBJu_iXAPCB1zzhtigpE6XDYKNe3EEApdVt4KAIL7YNB/s320/DSCF4189.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCN7_y7ziCAEhzSbMpNo9DPIgHOABZRFY7q1DZi7zDVXxaXIyVjBjBWF6PA99RJzf4yR2gki8ercmTpHgU-6g2mXEplrrMfIZS80S3IZr8rJ4PPNMj81lGr3pDwzy54SUSSprQx_YrC2fb/s1600/DSCF4208.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="427" data-original-width="640" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCN7_y7ziCAEhzSbMpNo9DPIgHOABZRFY7q1DZi7zDVXxaXIyVjBjBWF6PA99RJzf4yR2gki8ercmTpHgU-6g2mXEplrrMfIZS80S3IZr8rJ4PPNMj81lGr3pDwzy54SUSSprQx_YrC2fb/s320/DSCF4208.jpg" width="320" /></a></div>
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Recommended but we didn't have a chance to try:<br />- <a href="http://alderwoodbistro.com/">Sequim Alderwood Bistro</a> (only open Thurs-Sat) 139 W Alder St, Sequim, WA 98382<br /><br />In the Lake Crescent area:<br />- Lake Crescent Lodge - 416 Lake Crescent Rd, Port Angeles, WA 98363<br /></div>
In the Port Angeles / Lake Sutherland (where our rental home was) area:<br />- Port Angeles Lincoln Street Safeway - groceries<br />- Granny's Cafe -235471 Hwy 101 W, Port Angeles, WA 98363<div>
<br />Recommended, but we didn't have a chance to try<br />- Country Aire Natural Foods Market 200 W 1st St, Port Angeles, WA 98362<br />- Port Angeles Farmer's Market on Saturdays<div>
- Lynn’s Caboose dinner 242751 US-101 hot dog and burgers <br /></div>
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While in Port Angeles area, we bought some fresh Dungeness Crabs, and cooked them up for a feast! I don't remember where we bought them, but here's a tip from kaleberg, destination expert on tripadvisor: "If you really want great seafood, call <a href="https://www.tripadvisor.com/Tourism-g58690-Preston_Washington-Vacations.html">Preston</a> at Wild West Foods, 206 499 0175, and ask him if he will be bringing anything to the Port Angeles Farmers' Market or to Country Aire Grocery in Port Angeles during your visit. His fish is the real deal: fresh, local, pristine."<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh8QIACZiqynAaHYhN1kdxaoQXboscTwymqOXaUpJYXRXom534OidufpmLZeoYp56v9BchmP6lpBVKz8eOmO-yTzOP5pYz5HbFgyEgz901DmMrKe6HBxgQ0epgT49RiIxK1rhyoaglw-49/s1600/DSC_1084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="427" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh8QIACZiqynAaHYhN1kdxaoQXboscTwymqOXaUpJYXRXom534OidufpmLZeoYp56v9BchmP6lpBVKz8eOmO-yTzOP5pYz5HbFgyEgz901DmMrKe6HBxgQ0epgT49RiIxK1rhyoaglw-49/s200/DSC_1084.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5iQ06_GB_DYDsxMjja11tMBNTLV_hPt5illiBsU8Jg5vYFNMvAvAq3RM2PpJha9Rz3CrxsT92BCufgsJQsMZaVmeugEFoXI7rcjSCSw7-ZMjWNu4fBZBscgbGwt5Ql0WqfWMo6m25HM2/s1600/DSC_1091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5iQ06_GB_DYDsxMjja11tMBNTLV_hPt5illiBsU8Jg5vYFNMvAvAq3RM2PpJha9Rz3CrxsT92BCufgsJQsMZaVmeugEFoXI7rcjSCSw7-ZMjWNu4fBZBscgbGwt5Ql0WqfWMo6m25HM2/s200/DSC_1091.jpg" width="200" /></a></div>
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<br />
S'mores:<br />
DIY : Graham Crackers, Chocolate, Marsmallows + Fire<br />
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In the Lake Quinault Area:</div>
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- Salmon House: All the fish entrees were tasty. The kids enjoyed their meals. The smoked salmon was the highlight. </div>
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FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-79629442916685986032018-01-09T23:30:00.000-08:002018-01-09T23:30:21.377-08:00Family Travel: Olympic National Park Part 3: Kalaloch Beaches and Quinault Rainforest** Update Jan 2018: Hello there, and Happy New Year! I just realized I never completed my 3 part series/ summary of our June 2017 trip to Olympic national park. I had part 3 in drafts, but am sharing now so that some of you might be able to reference it for your summer 2018 vacation planning! I've created a label "ONP" to make it easier to search for all the related posts.<br />
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*Back in June 2017, we visited Olympic National Park as a family of 10 (2 grandparents in late 60's and children as young as 2). All of the activities mentioned are suitable for a healthy, average fitness, family - though, we did carry the 2 year old at times.<span id="docs-internal-guid-c2b2bc94-8109-008d-4807-8dc886c5771b"></span><br />
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Day 5: Ruby Beach & Beach 4<br />
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On day 5, we visited the coastal portion of Olympic National Park. We live by the pacific coast in Southern California, so I wasn't sure what to expect but I was sure blown away with the beauty and bounty of the tide pools in the Pacific Northwest. We visited Ruby Beach and Beach 4. We checked the tide schedule and planned our visit to Ruby Beach around low tide. To get to Ruby beach, you do need to climb over some large driftwood. Our 4 year old enjoyed this quite a bit, and our 2 year old was comfortably carried by myself or daddy. We did not find the path to the beach difficult, but do recommend taking your time on the driftwood if you are elderly or with younger children. <br />
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Once on the beach, there was so much to see!<br />
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<tr><td class="tr-caption" style="text-align: center;">Driftwood on the way to Ruby Beach</td></tr>
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<tr><td class="tr-caption" style="font-size: 12.800000190734863px;">Our four year old had no problem on the driftwood. It was like a natural obstacle course for him! </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">There are ranger led tide pool talks. We missed this one but Alex was still able to ask the ranger many questions. You can check the schedule at the Kalaloch Ranger Station.<br />
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<span style="font-size: small;">The ranger recommended we visit Beach 4 as well.</span></div>
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Olympic National Park Beach tips:</div>
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- Many family travelers recommend Rialto Beach, since it is the most easily accessible beach in Olympic National Park - no climbing over driftwood or taking a steep trail down to the beach. There are tide pools, and you can view the sunset by the parking lot. We were unable to visit as the road was closed for repair during our visit in late June 2017. Call 360 565 3131 to check if the access road is open before going<br />
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Day 5 & 6: Quinault Rainforest<br />
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We had a great time exploring the Quinault rainforest. Everyone in the family enjoyed the Quinault Rainforest Nature Trail which was an easy 0.9 mile hike, as well as the 1/2 mile loop Maple Glade Trail. <span style="color: #333333; font-family: "arial"; font-size: x-small;"><span style="white-space: pre-wrap;"> </span></span></div>
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We also took a short trail to the see the "World's Largest Sitka Spruce." To access the Quinault Giant Sitka Spruce, you'll need to walk a 0.3 mile out and back trail from South Shore Road on a well maintained, relatively flat gravel trail. <span style="color: #bcbec0; font-family: "muli" , sans-serif; font-size: medium;"> </span></div>
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There were many cool and large trees along the way</div>
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The Quinault Sitka Spruce is considered the overall largest Sitka spruce in the world. It is estimated to be around 1000 years old and it stands 191 feet tall and 17.7 feet in diameter. It's total volume is around 10,540 cubic feet and has a crown spread of 96 feet (source: outdoor project) </div>
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After the spruce, we had lunch nearby at the Salmon House, and then continued on to chase some waterfalls and enjoy more scenery on the 31 mile Quinault Lake Loop Drive. </div>
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Merriman Falls is right along the side of South Shore Road. We got out of the car to take some pictures, and my husband explored some of the trails around the base with my nephew and our 4 year old Alex. </div>
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We drove by another waterfall - I think the Bunch Falls? </div>
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Quinault Rainforest Tips: </div>
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- <a href="http://www.graysharbortalk.com/2015/05/08/quinault-loop/" target="_blank">10 incredible stops on the Quinault Loop</a> via http://www.graysharbortalk.com </div>
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- <a href="http://www.quinaultrainforest.com/pages/rainforest.html" target="_blank">Quinault Rainforest map and guide</a> </div>
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FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-76981325429187659182017-07-26T14:49:00.001-07:002018-01-09T23:54:07.258-08:00Family Travel: Olympic National Park Part 2: Hoh Rainforest<span style="text-align: center;">*Activities in this post are suitable for healthy individuals from 2 years old to 70 years old. We did backpack carry our 2 year old in a Tula carrier at times on the hikes. </span><br />
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<span style="text-align: center;">On day 4, we moved rental homes from the east side of Olympic National Park (Lake Sutherland) to southwest Quinault Rainforest (Amanda Park/ Lake Quinault) area. On our drive over, we stopped for lunch and some groceries at Forks (biggest town on the way to Lake Quinault), and visited the awesome Hoh Rainforest. </span><br />
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<span style="text-align: center;">When people think of Olympic National Park, Hoh Rainforest comes up as one of the top highlights. I'll let the pictures do the talking :)</span><span style="text-align: center;"> </span><br />
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<span style="text-align: center;">Hoh Rainforest Tips</span><br />
- Family friendly trails: 1) Hall of Moss Trail- less than 1 mile, easy, flat - above photos are from this walk. We did not have time for the 2) Sitka Nature Trail 1.25 miles, 50ft elevation, can be wet and muddy. <br />
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- It is possible to see Roosevelt Elk in the early evening and dusk, but we did not. </div>
<script async="" data-pin-hover="true" data-pin-save="true" defer="" src="//assets.pinterest.com/js/pinit.js"></script>FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com1tag:blogger.com,1999:blog-8063343034596453064.post-27842934189641907602017-07-26T11:35:00.003-07:002018-01-09T23:26:09.243-08:00Family Travel: Olympic National Park Part 1: Hurricane Ridge, Sol Duc Valley<span style="text-align: center;">*Activities in this post are suitable for healthy individuals from 2 years old to 70 years old. We did backpack carry our 2 year old in a Tula carrier at times on the hikes. We travelled from our rental home on Lake Sutherland. </span><br />
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<span style="text-align: center;">Day 2: Exploring Lake Crescent & Hurricane Ridge, </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEl8xhBWO9DJy0LWcLXnzpOYlSs_Ar7l6Ztjcn1XFJJ74lOnvJ7YSJ4jieQUHz25xLV8q49IAhtMrdjvuHnBN0uWI9uH0yh-1EQTvOQVsweY5_tJDtlx0dEKHlemYbX8NYzRWhZUiQX83y/s1600/DSC_0305.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="427" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEl8xhBWO9DJy0LWcLXnzpOYlSs_Ar7l6Ztjcn1XFJJ74lOnvJ7YSJ4jieQUHz25xLV8q49IAhtMrdjvuHnBN0uWI9uH0yh-1EQTvOQVsweY5_tJDtlx0dEKHlemYbX8NYzRWhZUiQX83y/s320/DSC_0305.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our little hikers - Brian (2) and Alex (2) </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQ9TdT6cDNt9ntSOjAJMCtNS9MW9L8APJwYW-6MQH8PweYvS49UAGBfMid-2gHW1ir0GM-97i_I77yzZNHvpoagX5dKPXsfUm1PN9S12-qNC-G-zASAzzdC0sHjXLpb0aNy-FtaqCaAv6/s1600/DSC_0263.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQ9TdT6cDNt9ntSOjAJMCtNS9MW9L8APJwYW-6MQH8PweYvS49UAGBfMid-2gHW1ir0GM-97i_I77yzZNHvpoagX5dKPXsfUm1PN9S12-qNC-G-zASAzzdC0sHjXLpb0aNy-FtaqCaAv6/s400/DSC_0263.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cousins enjoying the Lake Pleasant area</td></tr>
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We began our day with a hike to Marymere Falls, near Lake Crescent This was a 1.8 mile out and back trail through the forest to a waterfall, which our family greatly enjoyed. It is mostly flat, except the final part where you climb some steep steps to view the waterfall. Our 2 year old walked most of the first half himself (0.8miles), and then we put him in the backpack carrier before climbing up the steps. The other kids (4,5,10) and the grandparents had no problem hiking this. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-Bhyphenhyphenurc_dK-qBIsMNo_gptq-PosyR31V_RyHdaksxKPFDEdt7iGfvaghIzlqSiVR8L7Nh4KiNRDWBiIHqCZesssiejqT4ANnBmuT1eP6zB_iYFy-Dryu4GIQ6RhyphenhyphenMM30wftl3qTVq1_R/s1600/DSC_0384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="427" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-Bhyphenhyphenurc_dK-qBIsMNo_gptq-PosyR31V_RyHdaksxKPFDEdt7iGfvaghIzlqSiVR8L7Nh4KiNRDWBiIHqCZesssiejqT4ANnBmuT1eP6zB_iYFy-Dryu4GIQ6RhyphenhyphenMM30wftl3qTVq1_R/s200/DSC_0384.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwSu-oHJuJNQTbMKZuLCjj1MHCRHsNiCDszx2uETB5AMSqludsG9XYC6bUtQ1fa6CA6MpXVtF8zAybF_arRkkaKOWXY_6OryfDvyYPegbUFwnfs-fFDxUj-kYMfrEs40OrD4Cr49ply8k/s1600/DSC_0445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="427" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwSu-oHJuJNQTbMKZuLCjj1MHCRHsNiCDszx2uETB5AMSqludsG9XYC6bUtQ1fa6CA6MpXVtF8zAybF_arRkkaKOWXY_6OryfDvyYPegbUFwnfs-fFDxUj-kYMfrEs40OrD4Cr49ply8k/s200/DSC_0445.jpg" width="133" /></a></div>
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After our hike, we went to the Lake Crescent lodge where we enjoyed a nice lunch. The view from the restaurant was beautiful, though I did not get a picture of it :). The service was a bit slow - but the kids were entertained with coloring pages and crayons. We enjoyed our fish and chips and salmon. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-51OFZEKm8APCsdouddT4PiVCYLvv2R5A5ahV7UvCJuhEL-XrRrjchBRoaGDPK0WIoo_Xcmfi_CW_u4Z2ZwrcfFciwNjwkcMFCmrZF-V_J6TCGL1-6EJghKh6ZzrR92nUrpJAnFrR-U4c/s1600/DSC_0513.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="427" data-original-width="640" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-51OFZEKm8APCsdouddT4PiVCYLvv2R5A5ahV7UvCJuhEL-XrRrjchBRoaGDPK0WIoo_Xcmfi_CW_u4Z2ZwrcfFciwNjwkcMFCmrZF-V_J6TCGL1-6EJghKh6ZzrR92nUrpJAnFrR-U4c/s320/DSC_0513.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">with Grandpa at Lake Crescent</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4TuyU9lxsvz1Y3d8QX3IUaiVvX0vk1xjOPXX_QG_vsB6E0SRKMrekqZ-ARHpeJdUWjt5MOv2-KwU7GHseYSW4KH85vbQ-D_hP4mGdh_wqLp_4ofd9h7m2_PxABbhFqFY_l0zIj6dvXlU/s1600/DSC_0505.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="427" data-original-width="640" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4TuyU9lxsvz1Y3d8QX3IUaiVvX0vk1xjOPXX_QG_vsB6E0SRKMrekqZ-ARHpeJdUWjt5MOv2-KwU7GHseYSW4KH85vbQ-D_hP4mGdh_wqLp_4ofd9h7m2_PxABbhFqFY_l0zIj6dvXlU/s320/DSC_0505.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coloring while waiting for their food at Lake Crescent Lodge</td></tr>
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Our next adventure was visiting Hurricane Ridge (about 20 miles / 40 minutes from Port Angeles). We were lucky, as the weather was clear and sunny when we visited in late June. We drove up to the visitor center, and walked Cirque Rim Trail (0.75 mile) trail (starts in west end of parking lot) where we saw many deer and saw a view of the Strait of Juan de Fuca and other mountains. The kids (we're from Southern California and Arizona) were fascinated by the snow remaining at the high elevation.<br />
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After this, we drove about 5 minutes further to the Hurricane Hill Trail. We walked for about 20 minutes and enjoyed the scenery, before turning back. We were warmed that there would be a "very very steep hill, hard to carry child up hill", but either the trail was redirected (we did see a big trail but access was blocked), or we didn't make it that far. Nonetheless, we still enjoyed the sites from this trail as well as the wildflowers (lupines, avalanche lilies).<br />
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ONP Day 2 Recommendations:<br />
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- Kid friendly hikes in the Lake Crescent/ Pork Angeles area: Marymere Falls (1.8 mile walk with 90 foot slope to reach falls. We did not have time for the following: Madison Falls (5 min short walk - we didn't have time to visit), Moments in Time (near Lake Crescent lodge), and Spruce Railroad trail (closed during our visit).</div>
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- Kid friendly hikes in Hurricane Ridge area: Big Meadow Trail is a short loop in open meadow with wildflowers. Cirque Rim Trail is a 0.75 mile trail that starts in west end of parking lot, intersects High RIdge trail with views of Strait of Juan de Fuca and other mountains. Hurricane Hill Trail is family friendly until you reach a steep hill (we did not make it to this - full trail is 3.2miles roundtrip) </div>
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- Dining options: <a href="http://www.olympicnationalparks.com/lodging/dining/lake-crescent-lodge" target="_blank"> Lake Crescent Lodge </a>(dining with view, $$$), <a href="http://grannyscafe.net/" target="_blank">Granny's Cafe</a> ($$) <span style="color: #333333; font-family: "arial"; font-size: x-small;"><span style="white-space: pre-wrap;">-</span></span>Indian Valley Motel 235471 Hwy 101 W, Port Angeles WA 9836, </div>
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- Cooking options: Safeway in Port Angeles, Dungeness crabs (see next post) </div>
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Day 3: Sol Duc Valley: Salmon Cascades, Sol Duc Falls, Sol Duc River</div>
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We spent this day exploring Sol Duc Valley, which was about a 45 minute drive from our rental home on Lake Sutherland. Our first stop was at the Salmon Cascades (parking on the roadside, on the way to Sol Duc Falls) where we walked a short trail to the viewing platform and then wandered down a dirt path to the riverbank. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjce56HthYeqNThdIlRZFuhgjpLrkKRsiCJxoErDf13aaLxda4NuikEeq8N01AKfuQ2Nzg1BiiFnum-bzFAJXnuQ1KpeJXUkgWAX_FHY1Dh4YX03l6JoNBuYdGUUBEXXdZRrmAYfjMWKDjt/s1600/DSC_0828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjce56HthYeqNThdIlRZFuhgjpLrkKRsiCJxoErDf13aaLxda4NuikEeq8N01AKfuQ2Nzg1BiiFnum-bzFAJXnuQ1KpeJXUkgWAX_FHY1Dh4YX03l6JoNBuYdGUUBEXXdZRrmAYfjMWKDjt/s320/DSC_0828.jpg" width="320" /></a></div>
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After Salmon Cascades, we drove to the Sol Duc Falls Trailhead. The Sol Duc falls trail is a 1.7 mile out and back trail, rated as moderate. Our family did not have any difficulty on this trail, and our 2 year old hiked 1 mile on his own, and we backpack carried him when his little legs needed a break. This hike brought us through an old growth forest to a beautiful three prong waterfall. There is a wooden platform at the end of the trail where we could sit, take a break and enjoy the falls! </div>
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We asked the ranger how we might be able to get closer to the Sol Duc River and she gave us a tip. She recommended that we drive to the nearby campsite and there we could find a small trail leading through the woods to a rocky riverbank. Although this is not an "official stop/ vista", our family loved ending the day by the water - skipping rocks. Of course our 2 year old could not resist getting his feet (and eventually legs) all wet, and ended up pantless. Parents must watch children carefully near the river as the current did seem to move quickly.<br />
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ONP Day 3 Recommendations:<br />
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- Information about Sol Duc from TripAdvisor Destination Expert- visit link: <a href="http://www.kaleberg.com/ptangeles/solduc/index.html" target="_blank">Kaleberg</a> </div>
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- Kid Friendly hikes in Sol Duc Valley: Salmon Cascades (short walk, viewpoint), Sol Duc Falls 1.6 miles with 300 ft elevation gain. We did not do the Ancient Groves Trailhead - 0.6 mile loop trail through old douglas firs covered with moss, lichen, and sword ferns on the forest floor (we visited Hoh rainforest the next day). </div>
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- Sol Duc River Access: we followed the advice of the ranger and parked in the campground near Sol Duc Falls trailhead near campsite 14 (I think?) where we were able to cut through to the river without disturbing any campers. </div>
FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0Olympic National Park, 3002 Mt Angeles Rd, Port Angeles, WA 98362, USA47.8021067 -123.6043523999999822.280072200000003 -164.91294639999998 73.3241412 -82.295758399999983tag:blogger.com,1999:blog-8063343034596453064.post-87898489754678041282017-07-26T10:35:00.001-07:002018-01-09T23:25:41.955-08:00Family Travel: En route to Olympic National Park: Strawberries, Lavender and Ice Cream in Sequim <div class="separator" style="clear: both; text-align: left;">
PNW Summer 2017 Trip: Day 1: Strawberries, Lavender and Ice Cream in Sequim</div>
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In late June, we travelled as family of 10 to the Pacific Northwest, in order to visit Olympic National Park. Our group included 2 grandparents (healthy, in their late 60's), my family 2 boys - ages 2 and 4), and my brother's family (their kids -10 year old boy and 5 year old girl). I planned this trip to include a combination of fun activities, suitable for all ages. We visited the Olympic Peninsula for 5 days, described in the next few posts. You can also find all of our ONP posts under the label "Travel-with Kids"<br />
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Since we were arriving from Arizona and California, our family met up at the Seattle Airport - SeaTac. After renting our cars (we booked through Costco), it was already around noon. We decided to grab a quick bite on the road and headed towards our first rental home in the Port Angeles area. For family travel, I like to find houses from airBNB, homeaway/ VBRO because there is more room for the kids, kitchen and laundry access -more on this in the next post. </div>
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We took the route using the <a href="https://en.wikipedia.org/wiki/Tacoma_Narrows_Bridge_(1940)" target="_blank">Tacoma Narrows Bridge</a>, and stopped in Sequim (pronounced "Skwim") on our way, as it seemed like a charming place full of lavender fields and farms. Since it took us about 3 hours to get there from the airport (with a short lunch & bathroom break), we didn't arrive until 3:40pm. This limited what we could do, since most of the farms close around 4 or 5pm. We were able to squeeze in strawberry picking, a lavender field and ice cream!</div>
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Our boys love U-pick, so our first stop was <a href="http://www.graysmarsh.com/" target="_blank">Graymarsh Farm U-Pick</a>, where they happily (and quickly) picked strawberries until closing time 4pm. </div>
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After Strawberry picking, we decided to visit a Lavender Farm. There are so many in Sequim, but we were short in time, so I relied on yelp to find a highly rated one close to where we were. In late June, the lavender was not quite in full bloom (the Lavender festival tends to be mid July), but it was still very pretty. We spent some time enjoying the beautiful<a href="http://www.jardindusoleil.com/" target="_blank"> Jardin Du Soleil Lavender farm</a> where the kids enjoyed running through the fields and their maze. They also had some gorgeous poppies in bloom. We only wish we could have spent more time here. They have a gift shop on site full of wonderful locally made lavender goods. </div>
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We love ice cream (who doesn't!), so our next stop was the dairy farm - <a href="http://dungenessvalleycreamery.com/" target="_blank">Dungeness Valley Creamery</a>. The kids enjoyed visiting the cows, and learning about the dairy process. We all loved the ice cream!<br />
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Sequim Stops:<br />
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1. Strawberry Picking at <a href="http://graysmarsh.com/">Graymarsh Farm Upick</a> - 6187 Woodcock Rd, Sequim WA 98382, 360-683-5563, open until 4pm (call to double check hours and what is available for Upick)</div>
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2. <a href="http://www.jardindusoleil.com/" target="_blank">Jardin Du Soleil Lavender farm</a> - 3932 Sequim Dungeons Way, Sequim WA 98382, 360-582-1185, open until 5pm. </div>
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3. Ice cream at <a href="http://dungenessvalleycreamery.com/" target="_blank">Dungeness Valley Creamery </a>- 1915 Towne Rd, Sequim WA 98383, open until 5pm. </div>
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<br />FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0Olympic National Park, 3002 Mt Angeles Rd, Port Angeles, WA 98362, USA47.8021067 -123.6043523999999822.280072200000003 -164.91294639999998 73.3241412 -82.295758399999983tag:blogger.com,1999:blog-8063343034596453064.post-28255892113168427462017-01-28T13:54:00.002-08:002018-02-15T12:53:54.561-08:00Chinese New Year Mochi Cake : Baked Nian Gao with Red Bean Paste CenterFor Chinese/ Lunar New Year, it is a popular tradition to eat "Nian Gao". "Nian" means the word "year", but also sounds like "sticky". "Gao" means cake, but also sounds like "high". This cake has so much meaning from new year cake to aim high for the new year. It symbolizes a family "sticking together".<br />
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The classic version is steamed, and does not contain eggs or milk. However, this baked version with a layer of red bean paste is my favorite, and I've eaten a lot of different "Nian Gao" over the years! My mom used to have a great recipe, but it has been misplaced. So last night, I did some research and came up with the following recipe to recreate the optimal taste and texture that I remembered. I was a little nervous, but when it came out - it was wonderful! So good, that despite having two little boys (nearly 4 and 20 months) running wildly around me, I had to get on my laptop to post this recipe, just in case someone wants to make this for New Years today!.<br />
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Baked Nian Gao with Red Bean Paste Center<br />
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Ingredients:<br />
<ul>
<li>1 lb (16 oz) bag of glutinous rice flour (sticky rice flour) *available in Asian markets, but I was able to find this in the asian section of our local Albertson's. </li>
<li>1/2 cup butter, melted</li>
<li>3 large eggs </li>
<li>2 1/2 cups milk </li>
<li>3/4 cup granulated white sugar </li>
<li>3/4 cup brown sugar</li>
<li>1 teaspoon baking powder </li>
<li>1 can mashed red "adzuki" bean paste (available in cans in Asian markets) </li>
</ul>
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Directions:</div>
<ol>
<li>Preheat oven to 350 degrees Fahrenheit (about 175 Celsius). Spray a 9x13 pan with PAM or equivalent. </li>
<li>Mix all the ingredients (except for the azuki bean paste) with an electric mixer at low speed until blended. Beat for 2 more minutes at high speed. </li>
<li>Spread 1/2 of the batter on the bottom of the baking pan. </li>
<li>Bake for about 15 minutes, until the batter is just beginning to set. </li>
<li>Remove the pan from the oven. Spread a layer of azuki bean paste. Since the batter isn't fully set the beans, it may be a little messy. That's ok. </li>
<li>Add the remaining batter over top of the beans. </li>
<li>Bake in oven at 350 degrees for another 30 to 40 minutes, until a chopstick or toothpick inserted in the middle comes out clean. </li>
<li>Allow to cool before slicing.</li>
</ol>
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This is best served the same day, slightly warm or at room temperature. It is also good the next day, but if you store it covered, the crust will become softer. I haven't tried this, but some people recommended reheating their nian gao in the toaster. Happy New Year!</div>
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FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-27949140281834816702017-01-28T13:31:00.005-08:002017-07-26T15:21:28.165-07:00Chinese Steamed Whole Fish with Soy Ginger Scallion Cilantro SauceIt's Chinese/ Lunar New Year and I've decided to return to blogging to share some festive and delicious recipes that I've either found and tested, or adapted for optimal results. This recipe was so easy, and resulted in the most tender, flavorful fish - you must try it! After much google research, I chose this recipe from <a href="http://steamykitchen.com/132-chinese-steamed-fish.html">A Steamy Kitchen</a>, and my family gave it a big thumbs up!<br />
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I used a 1 lb Branzino, as that is what looked the best at my fish market this week. However, you can use any 1 pound whole fish (or filets 1 inch or thicker). For larger fish, you will need to adjust your steaming time.<br />
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Ingredients:<br />
A) For steaming Fish<br />
<ul>
<li>4 stalks, scallions - cut into 3" lengths</li>
<li>3" piece of ginger - slice into "coins"</li>
<li>small bunch of cilantro</li>
<li>1 1/2 tablespoons Shaoxing/ rice wine to pour on fish prior to steaming (or any cooking wine like dry sherry)</li>
<li>salt & pepper</li>
</ul>
B) Sauce to pour over Fish<br />
<ul>
<li>2 tablespoons rough chopped cilantro</li>
<li>1 teaspoon sesame oil</li>
<li>2 tablespoons soy sauce</li>
<li>1/2 teaspoon sugar</li>
<li>1/4 teaspoon salt + 1/4 teaspoon white pepper (or black pepper if you don't have white)</li>
</ul>
C) Garnish, Finishing touch<br />
<ul>
<li>2 stalks, scallions - cut into 3" lengths</li>
<li>2" piece of ginger - finely julienned to the skinniest, thinnest strips you can possibly manage without a microscope</li>
<li>2 tablespoons cooking oil</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9T5xgy2w5KElYI8TgilNB-AWMCkigqSQTtADVBlZgLZSOGrfG49g-tVvn1OWkK_f9oReyusfsRmRUM0u9YvAnjkPE9ehFqfA7z4XuPA16T5TxxWNYuwDbufbXNOCxfnlHYQCe1ToKgFIC/s640/blogger-image--1816723432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9T5xgy2w5KElYI8TgilNB-AWMCkigqSQTtADVBlZgLZSOGrfG49g-tVvn1OWkK_f9oReyusfsRmRUM0u9YvAnjkPE9ehFqfA7z4XuPA16T5TxxWNYuwDbufbXNOCxfnlHYQCe1ToKgFIC/s320/blogger-image--1816723432.jpg" width="320" /></a></div>
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Directions:<br />
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Equipment: You will need some way of steaming the fish. I used a large wok (<a href="http://www1.macys.com/shop/product/anolon-advanced-nonstick-14-covered-wok?ID=142774&pla_country=US&CAGPSPN=pla&CAWELAID=120156340000298433&CAAGID=17374527424&CATCI=aud-64368004115:pla-268178501716&cm_mmc=Google_Home_Cookware_PLA-_-Cookware_Other+Cookware+%26+Bakeware+-+GS_Other+Cookware+%26+Bakeware-_-53291626744-_-pg119800_c_kclickid_a3d06112-b06b-4e93-80b0-8eeeffb3d29e&trackingid=439x119800&catargetid=120156340009370665&cadevice=c&gclid=CjwKEAiAn7HEBRDHwNqitoWqsQcSJAADWmI2kWU2t0WD5slaxybz8KnMQAtdI5I32wQqOemB09b94xoCk8Tw_wcB">this one</a> is my family's favorite - I have one, my dad has one, my in-laws have it - you get the point), and something like <a href="https://www.amazon.com/Chef-Craft-Stainless-Steamer-9-5-Inch/dp/B0029728H0/ref=pd_lpo_79_bs_t_2?_encoding=UTF8&psc=1&refRID=R1WB5VVF6ZK232ECA8VR">steamer</a> basket . <br />
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A) Steaming:<br />
<ol>
<li>Clean & Stuff: Clean your fish, pat dry. Generously season the inside and outside of the fish with salt and pepper. Take half of (A) and stuff inside the fish. If you are using filets, skip this.</li>
<li>Make your bed: Take the other half of (A) and lay it on the bottom of your steamer tray/ basket. If using filets, use all of (A) for the bed. Lay the fish on top of the bed. If fish is too long, cut in half. Pour 1 1/2 tablespoons rice wine on top of the fish.</li>
<li>Steam: Add 2" of water to your large pot/ wok, cover and bring to a boil. When it is boiling, uncover and wipe the inside of the cover clean of any condensation (otherwise this condensation will drip back down on your fish, diluting the flavor) Put your fish pan inside, propped up on steamer basket (should not touch the bottom water). Steam the fish on medium heat </li>
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Cooking times:<br />
Whole fish 1 lb: check at 10-12 minutes, add 2 minutes for every 1/2 lb<br />
Fillets 1" and thicker: check at 10 minutes, add 2 minutes for every 1/2" more thickness<br />
Fillets less than 1": check at 7 minutes<br />
Super thin fillets: check at 5 minutes<br />
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Check to see if its done at the times indicated. Poke your chopstick or a knife at the flesh near the top fin. If flesh flakes easily near the top fin, then its done. If flesh sticks together still, then add 1-2 more minutes to cooking time. For filets, just gently poke at the flesh in the middle. Timing depends on the thickness of your fish. Periodically check to make sure you haven't run out of steaming water - if it is low, you may need to add more. After steaming, discard the cooked herbs and cooking juices in the pan. Transfer your fish to a serving platter.<br />
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B) Aromatics: Towards the end of the steaming process, you'll want to start preparing the aromatics that garnish the finished dish. Take a microwave-safe bowl, add (B) and microwave for 30 seconds. Set aside. When fish is done steaming, carefully lift the fish out onto a serving platter, discarding all of the cooked cilantro/ginger/scallions and the fish juice in the pan. Pour the hot (B) over fish.<br />
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C) Garnish (C): In a separate pan or wok, heat up cooking oil until you see smoke. Add the ginger and scallions, fry for 10 seconds to "pop" the flavors. Pour this cooking oil + herbs over the fish. You'll hear a very satisfying sizzle!<br />
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Thanks again to <a href="http://steamykitchen.com/">A Steamy Kitchen</a> for this fabulous recipe! Don't be discouraged by the many steps. It is actually very fast and easy, and took less than 30 minutes total from start to finish! Fish symbolizes prosperity, and when prepared whole - represents family unity. Happy Lunar New Year! </div>
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FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-71371645268400970952016-05-28T11:28:00.003-07:002016-05-28T11:28:23.954-07:00Funfetti Cake For Two! <div class="separator" style="clear: both; text-align: center;">
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It's been a while since I've posted. I've been so busy working full time and running after our two little boys (3 years old and 1 year), but recently I've tried a few recipes that are so good that I had to share! My little one's birthday was last week, but we'll be celebrating with family and friends tomorrow. I've decided to make funfetti cakes for the party. This morning, I whipped together this mini cake as a test run since I've never tried a funfetti recipe before. It was a huge success - the entire family approved! The taste was light and fluffy, and the sprinkles were well distributed throughout the batter. I adapted the recipe by Christina of<a href="http://www.dessertfortwo.com/mini-funfetti-cake/"> dessertfortwo blog</a>. </div>
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Mini Funfetti Cake</div>
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Serves 2-4<br /><br />Ingredients<br />For the mini cake:</div>
<ul>
<li>4 tablespoons salted butter, softened* </li>
<li>1/3 cup granulated sugar **</li>
<li>1 teaspoon vanilla extract ***</li>
<li>1 large egg white</li>
<li>2/3 cup cake flour****</li>
<li>1 teaspoon baking powder</li>
<li>1/3 cup whole milk ****</li>
<li>2 1/2 tablespoons sprinkles *****</li>
</ul>
* can use unsalted butter, but then add 1/4 tsp salt<br />
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** I like to use ultra fine baker's sugar, but regular is fine</div>
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*** my baking secret is that I use Nielsen-Massey Pure Vanilla Bean paste in place of vanilla extract.</div>
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****all purpose is ok, but I used cake flour for a fluffier cake</div>
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***** whole milk recommended, but I only had 2% and it worked fine</div>
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****** i used cake mate rainbow sprinkles</div>
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For the frosting:</div>
<ul>
<li>8 tablespoons (1 stick) unsalted butter, softened</li>
<li>1 1/4 to 1/2 cups powdered sugar</li>
<li>1 tablespoons milk </li>
<li>1/2 teaspoon vanilla extract </li>
<li>1 tablespoon sprinkles</li>
</ul>
Instructions<br /><ol>
<li>Preheat the oven to 350F (I used the convection setting at 325F). Spray a mini 6" cake pan (I used fat daddio brand) that has 2" high sides with cooking spray. Line the bottom of the pan with parchment paper (trace it on a piece of parchment paper, cut it out, and fit it in).</li>
<li>Beat together the butter and sugar with an electric mixer until light and fluffy, about 1-2 minutes.</li>
<li>Add the vanilla and egg white and beat until well-mixed.</li>
<li>Add the flour, baking powder (and salt, if you used unsalted butter). Beat for a few seconds to combine, and then add the milk. Beat until smooth, but do not over mix.</li>
<li>Gently stir in the sprinkles</li>
<li>Pour the cake batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted comes out with only moist crumbs clinging to it. </li>
<li>Let the cake cool slightly before placing it on a plate--it should come out easily. Peel the parchment paper off.</li>
<li>While cake is baking, beat together all of the frosting ingredients, except the sprinkles. When the cake has cooled, frost, add additional sprinkles. </li>
</ol>
I'll be making a sheet cake version with a slightly different recipe to serve all the guests. Will update with that recipe after I bake it! Enjoy!<br />
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FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-72042430406117279582015-06-13T11:12:00.002-07:002015-06-13T19:33:06.439-07:00Cook: Fancy BLT's with Roast Tomato Basil Soup and Kale Date Almond Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1nhmx5rE8Hz4b_dFUX9V5u4C4sfHTwoFO6U0H0-_hrP5v8T_1KbadzqtVXWoruXqiDxDA-ux70xrkVbspaO6YMvPg9zVZAmIG98Xi0JqRZ57_0uA8onBnGHdii_AiDpVtTfsVFiD6og/s640/blogger-image-1516242531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1nhmx5rE8Hz4b_dFUX9V5u4C4sfHTwoFO6U0H0-_hrP5v8T_1KbadzqtVXWoruXqiDxDA-ux70xrkVbspaO6YMvPg9zVZAmIG98Xi0JqRZ57_0uA8onBnGHdii_AiDpVtTfsVFiD6og/s320/blogger-image-1516242531.jpg" width="320" /></a><br />
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Last night's dinner was delicious! We enjoyed fancy BLT's made with Trader Joe's Sprouted Sourdough bread, Maple bacon (from Costco), Cheddar, Avocado, Romaine Lettuce and Tomato with a small smear of Mayonnaise. As a busy mom of two boys, I made the salad and soup ahead of time during my toddler's nap. Here are the recipes for Tomato Soup and the Kale Salad. We enjoyed these <a href="http://deliciousla.blogspot.com/2015/06/cook-best-ever-chocolate-cupcakes-with.html">Chocolate Cupcakes for dessert </a>:)<br />
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<a name='more'></a>Roast Tomato Basil Soup (<a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe.html?oc=linkback">Recipe by Ina Garten</a>)<br />
<div>
Prep: 15 min, Cook 1h 30 min, Yield 6-8 servings. </div>
<div>
<br />
<div>
Ingredients<br />
<ul>
<li>3 pounds ripe plum tomatoes, cut in half lengthwise</li>
<li>1/4 cup plus 2 tablespoons good olive oil</li>
<li>1 tablespoon kosher salt</li>
<li>1 1/2 teaspoons freshly ground black pepper</li>
<li>2 cups chopped yellow onions (about 2 medium onions)</li>
<li>6 garlic cloves, minced</li>
<li>2 tablespoons unsalted butter</li>
<li>1/4 teaspoon crushed red pepper flakes*</li>
<li>1 (28-ounce) canned plum tomatoes, with their juice</li>
<li>4 cups fresh basil leaves, packed</li>
<li>1 teaspoon fresh thyme leaves</li>
<li>1 quart chicken stock </li>
</ul>
Directions<br />
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. In an 8-quart stockpot ( I used our Le Creuset) over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes* for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade.** Taste for seasonings. Serve hot or cold.<br />
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* I left the hot pepper out in case my toddler wanted to try the soup.</div>
</div>
</div>
<div>
** I used a hand blender</div>
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Kale Salad with Dates, Almond and Parmesan (<a href="http://www.epicurious.com/recipes/food/views/kale-salad-with-dates-parmesan-and-almonds-51137020">Recipe by Zoe Singer</a>)<br />
<br />
Ingredients<br />
<ul>
<li>Juice of 1/2 lemon</li>
<li>1/2 shallot, chopped</li>
<li>1 teaspoon honey </li>
<li>1/2 teaspoon kosher salt </li>
<li>1/4 teaspoon red pepper flakes*</li>
<li>2 bunches kale, stems removed, leaves shredded or finely chopped (we use Lacinato kale)</li>
<li>2 tablespoons extra-virgin olive oil </li>
<li>1/3 cup sliced almonds</li>
<li>8 dates, pitted and chopped </li>
<li>2 1/2 ounces Parmesan, shaved with a peeler </li>
</ul>
Directions:<br />
In a bowl, whisk juice, shallot, honey, salt and pepper flakes*. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.<br />
* I left the hot pepper out in case my toddler wanted to try the salad</div>
FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-70875010342701249362015-06-13T11:03:00.003-07:002015-06-13T11:05:20.669-07:00Bake: (Best Ever) Chocolate Cupcakes with Whipped Vanilla/ Chocolate Frosting<div style="text-align: center;">
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Who loves cupcakes? Everybody I know, including my family :) There is something magical about a little cupcake's ability to make people happy and brighten the day.<br />
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I've been meaning to try out a recipe for chocolate cake/ cupcakes for a while now. I decided not to wait for a special occasion like a birthday, because every day is worth celebrating with my cutie pies! Besides, our family does not restrict or limit foods. Rather, we aim for eating foods in moderation and in a balanced way. </div>
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This recipe advertises itself as the ''best chocolate cake ever", and I have to say - it was very moist and delicious. It very well could be the best chocolate cupcakes our family has eaten (and I have tasted my share of cupcakes)! I followed the Add a Pinch cupcake recipe exactly, but modified the frosting.<br />
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Chocolate cupcakes (Recipe Credit: <a href="http://addapinch.com/cooking/chocolate-cupcakes-recipe/">Robyn Stone | Add a Pinch)</a>Prep Time 10 mins; Cook Time 15-20 mins; Serves: 12 </div>
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<br />
Ingredients<br />
<ul>
<li>1 cup all-purpose flour</li>
<li>1 cup granulated sugar</li>
<li>½ cup cocoa</li>
<li>1 teaspoon baking powder</li>
<li>½ teaspoon baking soda</li>
<li>½ teaspoon salt</li>
<li>½ teaspoon espresso powder</li>
<li>½ cup milk</li>
<li>¼ cup vegetable oil</li>
<li>1 egg</li>
<li>½ teaspoon vanilla</li>
<li>½ cup boiling water</li>
</ul>
Instructions<br />
<ol>
<li>Preheat oven to 325º F.</li>
<li>Place cupcake liners in muffin tin. </li>
<li>Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk throughly to combine or, using your paddle attachment, stir through flour mixture until combined well.</li>
<li>Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.</li>
<li>Evenly distribute cake batter. Each cupcake liner should be about ¾ths full. (Note: Batter will appear very watery)</li>
<li>Place in the oven and bake about 15 minutes, or until a toothpick inserted in the center comes out clean.</li>
<li>Remove from the oven and allow the cupcakes to cool completely.</li>
</ol>
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Whipped Vanilla (& Chocolate Buttercream) Frosting - Adapted from: <a href="http://addapinch.com/cooking/classic-vanilla-buttercream-frosting-recipe/">Robyn Stone | Add a Pinch</a> & <a href="http://sweetapolita.com/2011/07/fluffy-vanilla-cake-with-whipped-vanilla-bean-frosting/">Sweetapolita</a><br />
Prep Time 10 mins ; Frosting for 12 cupcakes + </div>
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<div>
Ingredients<br />
<ul>
<li>1/2 cup butter (1 sticks), softened at room temperature</li>
<li>1-1.5 cups confectioner’s sugar, sifted</li>
<li>1 teaspoon vanilla</li>
<li>pinch salt</li>
<li>1 tablespoon milk</li>
</ul>
</div>
<div>
Instructions<br />
<ol>
<li>Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment (I've used the whisk attachment with good results too). Turn the mixer on medium setting, and cream the butter until it is smooth and has lightened in color, about 5 minutes.</li>
<li>Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.</li>
<li>Add vanilla, milk, and a pinch of salt and combine on low speed until combined.</li>
<li>Increase speed to medium for another 6 minutes until light and fluffy.</li>
<li>To make chocolate frosting, I took some of the vanilla frosting out in a separate bowl and added unsweetened cocoa (the same I used for the cupcakes) until it was the right color and chocolate flavor.</li>
</ol>
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FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-29570883434723309912013-04-08T13:51:00.003-07:002015-06-13T11:14:07.975-07:00Bake: Moist and Delicious Orange Cake<div class="separator" style="clear: both; text-align: center;">
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J and I were lucky enough to be treated for dinner, and gifted a bag of fresh off the trees (yes, there really are lots of oranges in the OC!) oranges and tangerines from our friends this past weekend, so I searched the web to find some good orange recipes to thank them. I found some interesting orange cookies and orange cakes - but this recipe one got the most rave and consistent reviews.<br />
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This is an incredibly moist and delicious orange cake. It is Ina Garten's (aka Barefoot Contessa) "Orange Pound Cake", but I did not find it dense or heavy the way I usually think of pound cakes. Her recipe was perfect. The only modification I made was to use a mix of tangerines (more tangy!) and oranges that I had on hand. I also recommend the final icing/glaze as optional. Be sure to read the recipe carefully as some of the measures (orange juice, sugar) are divided into different steps. </div>
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<a name='more'></a>Ingredients </div>
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<ul>
<li>1/2 pound (2 sticks) unsalted butter, at room temperature</li>
<li>2 1/2 cups granulated sugar, divided</li>
<li>4 extra-large eggs, at room temperature</li>
<li>1/3 cup grated orange zest (6 oranges)</li>
<li>3 cups all-purpose flour</li>
<li>1/2 teaspoon baking powder</li>
<li>1/2 teaspoon baking soda</li>
<li>1 teaspoon kosher salt</li>
<li>3/4 cup freshly squeezed orange juice, divided</li>
<li>3/4 cup buttermilk, at room temperature</li>
<li>1 teaspoon pure vanilla extract</li>
</ul>
Glaze (optional):<br />
<ul>
<li>1 cup confectioners' sugar, sifted</li>
<li>1 1/2 tablespoons freshly squeezed orange juice</li>
</ul>
Directions<br />
<ol>
<li>Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper. (I used PAM spray to make one large, and 3 mini loaves)</li>
<li>Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.</li>
<li>In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.</li>
<li>While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.</li>
<li>To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.</li>
</ol>
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FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com3tag:blogger.com,1999:blog-8063343034596453064.post-90417898103903599192013-01-26T09:27:00.002-08:002015-06-13T11:14:19.366-07:00Bake: Orangey Lemony Olive Oil Cake<div class="separator" style="clear: both; text-align: center;">
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Happy 2013!!! Things have been busy lately - we're expecting our baby in February (could be any day now - we're in the final stretch!), and now live in the OC. Things will surely change once the little one arrives, but stay tuned as we continue to live deliciously - cooking and baking good foods at home, and exploring the wonders that LA/OC has to offer as our family grows. :)<br />
<br />
I've taken advantage of my maternity leave to nest, and have recently returned to baking - something that I haven't had time for in a while. Last night, while surfing the web, a tasty treat on <a href="http://www.gilttaste.com/products/76560664-la-saison-california-olive-oil-cake-with-orange-and-vanilla-bean">Gilt Food </a>caught my eye and suddenly I had a craving for olive oil cake! I was just one click away from buying it, when I thought, why not bake it myself? I found <a href="http://www.foodnetwork.com/recipes/melissa-darabian/orange-olive-oil-cake-recipe/index.html">this recipe online</a>, and we had all the ingredients in our pantry.<br />
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So this morning, I satisfied by craving by baking my first <b>Orangey Lemony Olive Oil Cake</b>! After reading reviews, I made a few modifications and came up with the following recipe:<br />
<a name='more'></a>Ingredients:<br />
<ul>
<li> PAM spray (for greasing pan)</li>
<li>1 1/4 cups all purpose flour, </li>
<li>3/4 cup sugar</li>
<li>2 eggs</li>
<li>1/3 cup olive oil</li>
<li>1 tsp vanilla extract</li>
<li>1/2 tsp lemon extract</li>
<li>Juice and zest of 1 orange (I used a large california navel orange which produced 2 TBSP zest, and used 4 tablespoon of juice)</li>
<li>1 tsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>confectioners' sugar for dusting (if desired)</li>
</ul>
<div>
Directions</div>
<div>
<ol>
<li>Preheat the oven to 350 degrees F. Grease (or spray with PAM) a 9-inch round cake pan.</li>
<li>Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light. Drizzle in the olive oil, lemon and vanilla extracts - mix until light and smooth. Add the orange juice and zest and mix well.</li>
<li>Sift together the flour, baking powder, baking soda and salt in another medium bowl. </li>
<li>Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate. (I mixed gently by hand at this stage)</li>
<li>Pour into the prepared cake pan and bake, 20-25 minutes. (21-22 min for me)</li>
<li>Let the cake cool 15 minutes, dust with confectioner's sugar, and serve!</li>
</ol>
Note: other reviewers recommended eating the cake for dessert with some added marmalade and whipped cream/ ice cream. I ate this cake as is for breakfast, but can imagine how wonderful it would be dressed up for dessert! Enjoy!</div>
FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-33198630182401726382012-11-22T20:55:00.002-08:002012-11-22T20:55:09.162-08:00Candied Yams with Pecans<div class="separator" style="clear: both; text-align: center;">
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It's been a while since I've last posted! It's been busy - we've moved from LA to the OC, and we're expecting a baby boy in February!!! We have much to be thankful for. :)<br />
<br />
This year, we went over to my cousin Debbie's home for Thanksgiving. Thanksgiving for my family is a bicultural feast. My parents started a tradition of Peking Turkey = eating our turkey in a wrap with scallions/ cucumber / sweet bean paste as if it were peking duck (see photo below). We also like to mix in classic American favorites - stuffing, mashed potatoes, pies. This year, my contribution to dinner was a sweet potato / yam dish. Although I've been cooking for more than half my life, I had never made this dish before! I browsed many recipes before choosing this one (thanks to my friend Connie for sharing!). It was a hit for Thanksgiving - give it a try for your next holiday dinner!<br />
<br />
Candied Yams with Pecans (can do an alternate marshmallow topping)<br />
*Note, I made slight modification -decreasing the butter and sugar just a tad as noted below<br />
Serves 10-12<br />
<br />
Yams:<br />
<ul>
<li>6 tablespoons unsalted butter, cut into 1 inch chunks</li>
<li>5 pounds sweet potatoes (about 8 medium), peeled and cut into 1 inch cubes <span class="Apple-style-span" style="font-family: Helvetica;"> '</span></li>
<li>3/4 cup packed light brown sugar </li>
<li>1 1/2 teaspoons salt</li>
<li>1/2 teaspoon ground black pepper </li>
<li>1/2 cup water</li>
</ul>
Pecan Topping:<br />
<ul>
<li>2 cups pecan halves </li>
<li>1/2 cup packed light brown sugar </li>
<li>1 egg white, lightly beaten </li>
<li>1/8 teaspoon salt</li>
<li>Pinch cayenne pepper </li>
<li>Pinch ground cumin</li>
</ul>
Directions<br />
1. FOR THE SWEET POTATOES: Melt the butter in a large Dutch oven over medium-high heat. Add the sweet potatoes, brown sugar, salt, pepper, and water; bring to a simmer. Reduce the heat to medium-low, cover, and cook, stirring often, until the sweet potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), 45 to 60 minutes.<br />
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2. When the sweet potatoes are tender, remove the lid and bring the sauce to a rapid simmer over medium-high heat. Continue to simmer until the sauce has reduced to a glaze, 7 to 10 minutes.<br />
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3. FOR THE TOPPING: Meanwhile, mix all the ingredients for the topping together in a medium bowl; set aside.<br />
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4. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pour the potato mixture into a 13 by 9-inch baking dish (or a shallow casserole dish of similar size). Spread the topping over the potatoes. Bake until the pecans are toasted and crisp, 10 to 15 minutes. Serve immediately.<br />
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Variation<br />
CANDIED SWEET POTATO CASSEROLE WITH TOASTED MARSHMALLOW TOPPING<br />
Follow the recipe for Candied Sweet Potato Casserole, substituting 4 cups mini marshmallows for the pecan topping. Bake until the marshmallows are crisp and golden, about 5 minutes.<br />
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Peking Turkey :)</div>
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FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-84630068964723021102012-09-23T15:29:00.001-07:002012-09-23T15:30:22.222-07:00Drink: Green Smoothie - Grapes, Pineapple, Banana and Spinach!<div class="separator" style="clear: both; text-align: center;">
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Last month, after months of pining for the Vitamix Blender (I had seen it in action at a few of my friends' homes and was thoroughly impressed) - J and I broke down and purchased one from Costco. 60 smoothies later (we have at least a smoothie a day) - we're still as thrilled with it as we were on day one. I haven't tried to make the hot soup or hummus yet - but have gotten pretty good at making tropical and berry smoothies. Today, I decided to incorporate some veggies into our daily smoothie. I found this great recipe online and wanted to share!</div>
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Ingredients (makes 2 tall glass servings)</div>
<ul>
<li>1 cup (160 g) green grapes</li>
<li>1/2 cup (78 g) pineapple chunks (I used frozen)</li>
<li>2 cups (60 g) fresh baby spinach, packed (I used the prewashed spinach in a bag) </li>
<li>1/2 ripe banana, peeled</li>
<li>1/2 cup (120 ml) water</li>
<li>1/2 cup (120 ml) ice cubes</li>
</ul>
Directions<br />
Place all ingredients into the Vitamix container in the order listed and secure lid. Use tamper if necessary but I did not find I needed it. I used the "Smoothie" preset on the latest Costco Vitamix version. However, if you do not have this option, you can select Variable 1, turn machine on and slowly increase speed to Variable 10, then to High. Blend for 1 minute or until desired consistency is reached. Serve immediately.FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-84244988788952127782012-09-16T09:48:00.002-07:002012-09-16T09:51:18.574-07:00Cook: Pasta with Roasted Garlic and Heirloom Cherry Tomatoes Recipe<div class="separator" style="clear: both; text-align: center;">
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Last weekend, we went to the Brentwood farmers market for the first time! We usually visit the Santa Monica market, but our friends highly recommended this one so we decided to give it try.<br />
<br />
It must be tomato season, since heirloom tomatoes were going for $2.50 a pound (normally you can find them in CA grocery stores for $4.99). There was one stand selling cherry tomatoes - 3 pints for $5! I picked out the super sweet orange variety, a small yellow(squash shaped) variety, and some juicy looking red ones. Then I had to figure out what to do with all these tomatoes! I found <a href="http://www.food.com/recipe/pasta-with-roasted-garlic-and-cherry-tomatoes-60981">this recipe</a> for roasted cherry tomato pasta, and followed it with a few modifications. It was a big hit and was super delicious and easy to make!<br />
<br />
Pasta with Roasted Garlic and Heirloom Cherry Tomatoes Recipe, Serves 4<br />
<br />
Ingredients:<br />
<ul>
<li>4 cups cherry tomatoes, cut in half* (I used the 3 pints minus a few bruised tomatoes = prob closer to 5 cups, and only cut the larger sized red ones in half. The orange and yellow ones were small, so I left them as is) </li>
<li>12 garlic cloves, cut in half (I did use this quantity and it was perfect!) </li>
<li>1/4 cup extra virgin olive oil</li>
<li>1 teaspoon dried basil</li>
<li>1/2 teaspoon salt</li>
<li>1/4 teaspoon hot pepper flakes</li>
<li>1/4 teaspoon ground pepper</li>
<li>1 lb pasta (I used bowtie)</li>
<li>1/4 cup chopped fresh parsley (I used a little less)</li>
<li>1/2 cup freshly shaved parmesan cheese</li>
</ul>
<div>
Directions: </div>
<ol>
<li>In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.</li>
<li>Place in a 9 X 13 metal cake pan or baking sheet pan with edges, and roast at 400°F for approximately 30 minutes, or until tomatoes are shriveled and the garlic tender.</li>
<li>Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.</li>
<li>Drain and return pasta to pot.</li>
<li>Add garlic tomato mixture and parsley, tossing to coat.</li>
<li>Serve with sprinkle freshly grated Parmesan cheese.</li>
<li>If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.</li>
</ol>
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FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-36466598753883179322012-09-02T09:59:00.000-07:002012-09-02T10:01:06.225-07:00Cook: Watermelon Feta Mint and Heirloom tomato salad<div class="separator" style="clear: both; text-align: center;">
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I love Watermelon year round, but there is something so refreshing about Watermelon in the summertime. Over the summer, I noticed a few watermelon based salads on a few menus and thought that it seemed to be an interesting idea. Last weekend, stocked with a perfectly ripe watermelon and some heirloom tomatoes from the farmer's market- I decided to attempt the salad myself. We served it with some brioche, grilled sausage, grilled corn, arugula salad and some apps (see bottom photo). It made for a wonderful summer meal! I loosely based the salad off <a href="http://www.myrecipes.com/recipe/watermelon-heirloom-tomato-feta-salad-10000001981778/">this recipe that I found online</a>, but adjusted the tomato/ watermelon ratio to my liking, and added slightly less red onion.</div>
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Ingredients:</div>
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3 tablespoons extra virgin olive oil</div>
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2 tablespoons chopped mixed fresh herbs (I used mostly mint, and a few basil leaves)</div>
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1 tablespoon freshly squeezed lemon juice</div>
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1/2 teaspoon kosher salt</div>
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4 heirloom tomatoes (medium size), cut in chunks (mine were approx 1 in cubes)</div>
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2 cups (I used a little less than half a mini seedlesswatermelon) cubed</div>
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a few thin slices of red onion (optional)</div>
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1/2 cup crumbled feta cheese (more or less to your liking)</div>
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Directions: Whisk together the olive oil, herbs, lemon juice and salt in a large bowl. Add tomato, watermelon, onion (if desired) and toss gently to coat. Sprinkle with cheese, toss gently. I recommend making this salad just before serving - it tastes best fresh!</div>
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FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-31208611269060759982012-08-11T08:08:00.001-07:002012-08-11T08:08:54.489-07:00Cook: LA Burger by Bobby Flay<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfi7wbRlY4Hj4Z9pGuz2QUJUPq49iO65HEo7cDD71aY4rxhEe4S-6nb__OhYDaNSWzAJw1UkgqS2HLq2kZGffAMDAOIg_cjqHgGUhCmp2JLthsLvwjBxJIdhpTD42twiHZ4VoobRMRXody/s1600/LA+burger4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfi7wbRlY4Hj4Z9pGuz2QUJUPq49iO65HEo7cDD71aY4rxhEe4S-6nb__OhYDaNSWzAJw1UkgqS2HLq2kZGffAMDAOIg_cjqHgGUhCmp2JLthsLvwjBxJIdhpTD42twiHZ4VoobRMRXody/s320/LA+burger4.jpg" style="cursor: move;" width="320" /></a></div>
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Summertime is a great time for refreshing salads, watermelon, and of course - burgers. The other day, J and I were looking for a solid simple recipe to try and came across Bobby Flay's recipe for the LA burger. It was a hit - even more delicious than it looks!<br />
<br />
Ingredients:<div>
<ul>
<li>80 percent lean ground beef chuck (1 lb serves four)</li>
<li>Cheese - you pick - monterey jack or cheddar (we used cheddar)</li>
<li>2 hass avocado (we picked them up from the farmer's market) </li>
<li>1/2 diced small onion</li>
<li>1 minced jalapeno</li>
<li>juice of 1 lime</li>
<li>3 tablespoons chopped cilantro</li>
<li>salt and pepper</li>
<li>greens - watercress (I think we used arugula)</li>
<li>tomato slices</li>
</ul>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_8RyZVj7NulN1BD3DLMFv-R_EOs79A-lRwr0FqDUdC_QL3zgbxpiWGCG_BHV_uLKfxXi_i8dUx6556xXJamDgLhhg5ekz1Es-oWve7Y0P1g2yx1Mo5wqWdP3HUJMCb_xSj3H5UyLZFsK/s1600/LA+burger3.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_8RyZVj7NulN1BD3DLMFv-R_EOs79A-lRwr0FqDUdC_QL3zgbxpiWGCG_BHV_uLKfxXi_i8dUx6556xXJamDgLhhg5ekz1Es-oWve7Y0P1g2yx1Mo5wqWdP3HUJMCb_xSj3H5UyLZFsK/s320/LA+burger3.jpg" /></a></div>
<div>
Directions: </div>
<div>
<ol>
<li>Bobby's Perfect Patty - Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oiland season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.</li>
<li>Avocado Relish - Avocado is one of Bobby's favorite ingredients. He mixes 2 chopped Hass avocados with 1/2 diced small onion, 1 mincedjalapeno, the juice of 1 lime, 3 tablespoons chopped cilantro, andsalt and pepper.</li>
<li style="text-align: left;">Garnish: According to the recipe, "L.A. doesn't do iceberg lettuce, so Bobby tops off the burger with Watercress instead. (we used arugula)". Add slice of tomato</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3_NznwEW8uYTPu8Shr3By-gfF_oFsZSNoE2VkBKfYbvmdw7iKauRkozvk2hAmSi4dHu36y7ZizJJtZvNjyE0LVcLtoA4NtITaxRksdbJlAdk0_nr6n1CSlpkKqlDUS098egqeKs1UyiM/s1600/LA+burger5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3_NznwEW8uYTPu8Shr3By-gfF_oFsZSNoE2VkBKfYbvmdw7iKauRkozvk2hAmSi4dHu36y7ZizJJtZvNjyE0LVcLtoA4NtITaxRksdbJlAdk0_nr6n1CSlpkKqlDUS098egqeKs1UyiM/s1600/LA+burger5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3_NznwEW8uYTPu8Shr3By-gfF_oFsZSNoE2VkBKfYbvmdw7iKauRkozvk2hAmSi4dHu36y7ZizJJtZvNjyE0LVcLtoA4NtITaxRksdbJlAdk0_nr6n1CSlpkKqlDUS098egqeKs1UyiM/s320/LA+burger5.jpg" width="320" /></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIUUnumiLNKUVrG9u7oCIoTXkeI11VWyla7IBC9kq1QP3Xw9VUMpF7Gqvolm-A-q2SdCEr7DU_SL2P3G9czYq1T6C8QVI_0_YDqA_YeRh9FzbcqTjBsUkoF4q8M7ItpBzRWbh0m0dA2rc/s1600/LA+burger6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIUUnumiLNKUVrG9u7oCIoTXkeI11VWyla7IBC9kq1QP3Xw9VUMpF7Gqvolm-A-q2SdCEr7DU_SL2P3G9czYq1T6C8QVI_0_YDqA_YeRh9FzbcqTjBsUkoF4q8M7ItpBzRWbh0m0dA2rc/s320/LA+burger6.jpg" width="320" /></a></div>
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As seen: served with pan roasted shishito peppers, heirloom tomato salad, and watermelon for dessert. </div>
<br /></div>FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-69232417162436696872012-06-29T16:44:00.001-07:002012-06-29T16:44:57.285-07:00Cook: Mushroom tarts<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pP3PCOCyHgLQYrKj4Vn2CeDG28LNF7NeC792Sr9CjkMDgyEB4bSrj_zrNCyPj8nQOzgDzAltI5VI504CFJujZ1yi-TG3EdECZVSGwvIbOCmu5K8z5YwKfTk8tM0QXDMINF9jr8HqyM1n/s1600/mushroom+tart1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pP3PCOCyHgLQYrKj4Vn2CeDG28LNF7NeC792Sr9CjkMDgyEB4bSrj_zrNCyPj8nQOzgDzAltI5VI504CFJujZ1yi-TG3EdECZVSGwvIbOCmu5K8z5YwKfTk8tM0QXDMINF9jr8HqyM1n/s320/mushroom+tart1.jpg" width="320" /></a></div>
Just the other day, I found this hand-written recipe for delightful mushroom tarts that my mother in law shared with me a while ago. I had to share the recipe with my deliciousLA readers! I hope you enjoy them as much as our families do! Warning - these mushroom tarts really rich and addictive. :)<br />
<div>
<br /></div>
<div>
Pastry:<br />
<div>
<div>
<ul>
<li>1/2 lb butter</li>
<li>1/2 lb cream cheese</li>
<li>1/2 tsp salt</li>
<li>1 3/4 c flour</li>
</ul>
Filling: </div>
<div>
<ul>
<li>3 tbsp butter</li>
<li>1/2 lb fresh mushrooms, chopped fine</li>
<li>1/2 tsp salt</li>
<li>1/4 cup sour cream</li>
<li>1 tbsp sherry</li>
<li>1 large onion, chopped fine</li>
<li>1/8 tsp thyme</li>
<li>1/8 tsp pepper</li>
<li>1 tablespoon flour</li>
</ul>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBs8QLVmCuRMddLk_krYaY9wATgV4glG7bLYVgvK_KSvJUhyphenhyphennCC5IrZxPYNT_ufKqYspQjGm9IFgLIGz0qnTB_ZwZYPCYe6-Atz2aVH7SNuyoIgQfc70J8wgT3SGmQ18qLcUHCd5C_N6-k/s1600/mushroom+tart2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBs8QLVmCuRMddLk_krYaY9wATgV4glG7bLYVgvK_KSvJUhyphenhyphennCC5IrZxPYNT_ufKqYspQjGm9IFgLIGz0qnTB_ZwZYPCYe6-Atz2aVH7SNuyoIgQfc70J8wgT3SGmQ18qLcUHCd5C_N6-k/s320/mushroom+tart2.jpg" width="320" /></a></div>
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<a name='more'></a>Directions:</div>
</div>
<div>
<ol>
<li>Prepare the dough: Blend ingredients as you would any other pastry (*if you have a pastry cutter, you can cut the butter and cream cheese into the flour). Chill 3-4 hours. Roll out dough to 1/8'' thick. Cut to small rounds and press into the un-greased nonstick pan - (we used mini-cupcake pan for these - if you do not have this pan, you can make little rounds and fold the dough in half with stuffing to make a turnover). </li>
<li>Prepare the filling: Melt Butter, saute onions slightly, add mushrooms and cook until tender. Add thyme, salt, and pepper. Blend in flour. Add sour cream and sherry. </li>
<li>Place filling (approx 1 tsp) into the prepared dough</li>
<li>Bake at 400F for 15-20 min. (These freeze well too. If frozen, bake for 20-25 min)</li>
</ol>
</div>
</div>
</div>FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-13616299904178664872012-05-20T17:30:00.000-07:002012-05-20T17:30:00.265-07:00Cook: Scarpetta Inspired Tomato and Basil Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxZ8Juzm2b-nf_zNpG7OAViCIaobmzkZA-CB7UFaVhRiyAusCvR8iBunhZKCjpQWm1w3Dn_kvrgxybR0sCybKnfhI78aMFU_EUToIswBbWbbiERYFQMe6O91GWkZIzjUNifFDDzzfWIRK/s1600/scarpettapastab1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxZ8Juzm2b-nf_zNpG7OAViCIaobmzkZA-CB7UFaVhRiyAusCvR8iBunhZKCjpQWm1w3Dn_kvrgxybR0sCybKnfhI78aMFU_EUToIswBbWbbiERYFQMe6O91GWkZIzjUNifFDDzzfWIRK/s320/scarpettapastab1.jpg" width="320" /></a></div>
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This is one of J's recipe and it is AWESOME. This is seriously one of the most delicious pasta recipes that I've eaten. The original can be found at Scarpetta Restaurant in Beverly Hills, but J's version is pretty close. J derived his recipe from this <a href="http://newyork.seriouseats.com/2009/10/making-scarpetta-tomato-basil-spaghetti-scott-conant-scarpetta-meatpacking-district-nyce.html">Serious Eats post,</a> and this <a href="http://newyork.grubstreet.com/2010/12/john_fraser_is_seduced_by_the.html">Grubstreet post</a>. </div>
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</div>
<a name='more'></a>Ingredients:<br />
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<div class="MsoNormal">
</div>
<ul>
<li>Roma Tomatoes (need at least 6-8 per person); 8 fresh
tomatoes and a can of san marzano tomatoes works for a full package of
spaghetti)</li>
<li>Olive Oil</li>
<li>Garlic</li>
<li>Red pepper flakes</li>
<li>Fresh Basil</li>
<li>Spaghetti</li>
<li>Grated Parmesan cheese</li>
<li>Salt</li>
<li>Pepper</li>
</ul>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
</div>
<ol>
<li>In a pot of boiling water, blanch roma tomatoes until skins
start to split, then douse in cold water and peel (core tomato and cut an X at
the base before putting into the boiling water, leave in for 15 seconds, then
remove into an icewater bath before peeling</li>
<li>Halve/quarter the tomatoes lengthwise and scoop out the
seeds, reserving the “seed juice”/liquid</li>
<li>Heat a few glugs of olive oil in a saucepan until very hot
but not smoking, then toss in the tomatoes, add some salt, mash with potato
masher, heat on high until bubbling, then simmer for 45 min on low; skim off
excess water. If too thick add seed reserve juices</li>
<li>While tomatoes are simmering, prepare infused oil (see below)</li>
<li>Add the infused oil to simmering tomatoes. </li>
<li><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
</div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Cook spaghetti until just short of al dente, then add to the sauté pan along with a small bit of the pasta water (to help the sauce adhere) and finish to al dente, add some fresh slivers of basil (chiffonade) Can also add a small pat of butter to the pan, turn the heat off, add grated paremesan, toss, salt and pepper to taste</div>
</li>
</ol>
<div class="MsoNormal">
Infused oil:</div>
<div class="MsoNormal">
In a small saucepan, mix fresh garlic (8 cloves), basil
(good handful) and red pepper flakes in ¼ cup of olive oil under (very) low
heat until it starts to slowly boil, about 25 min later. Strain the oil and add to the tomatoes,
transfer to large saute/frying pan, continue to simmer</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vPgL3-YV-Jes05bpyDfwB61e4x_EOYmmFYNHtk00gRn8y7lPmElQMdbUbr5-9rqiTf9G3IwEimcSI9BPxeYFGglc8daIKhKY5LFUEExtgBwGFACbvaOCyQOMtULPnvdV9CMAgsAzCGuN/s1600/scarpettapasta3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vPgL3-YV-Jes05bpyDfwB61e4x_EOYmmFYNHtk00gRn8y7lPmElQMdbUbr5-9rqiTf9G3IwEimcSI9BPxeYFGglc8daIKhKY5LFUEExtgBwGFACbvaOCyQOMtULPnvdV9CMAgsAzCGuN/s320/scarpettapasta3.jpg" width="320" /></a></div>
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<br /></div>FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-15163590099729848502012-05-18T15:30:00.000-07:002012-05-18T15:30:01.888-07:00Eat LA: Comme Ca Burger Night<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrP2sCbUmgPOOQd_nUIU4zPBcV4aXCWjgRzB4KgW0lc45HL40IAJcKOyy79i0oaHs8M51ZDEnpqUXmJE3m-KS-vkpion7DZny0y04aYls-IW-UBQ-sPH9EV_zBv9_1tdlX8iWrCaU25dc/s1600/commeca1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrP2sCbUmgPOOQd_nUIU4zPBcV4aXCWjgRzB4KgW0lc45HL40IAJcKOyy79i0oaHs8M51ZDEnpqUXmJE3m-KS-vkpion7DZny0y04aYls-IW-UBQ-sPH9EV_zBv9_1tdlX8iWrCaU25dc/s320/commeca1.jpg" width="320" /></a></div>
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Since my last post featured the burger at Plan Check, I felt I should also share my impressions of the Comme Ca Burger for comparison. For my prior review about the Father's Office burger, <a href="http://deliciousla.blogspot.com/2012/03/must-eat-fathers-office-santa-monica-ca.html">click here.</a></div>
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Tuesday night is Burger Night at Comme Ca and the menu of high end, fancy burgers, includes: </div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li>Comme Ca Burger - $18</li>
<li>Swiss Melt Burger - $18 - Angus beef, gruyere cheese, mushrooms, butter lettuce, crispy onion rings, french fries and garlic aioli</li>
<li>Black and Blue Burger - $18 - Angus beef, bleu cheese, red onion, bacon, french fries and garlic aioli</li>
<li>Lamb Merguez Burger - $16 - Lamb Sausage, roasted peppers and caramelized onions, arugula on ciabatta bun, french fries, harissa aioli</li>
<li>Breakfast Burger - $14 - house made pork sausage, egg sunny side up, white gravy, on an English muffin, lyonnaise potato</li>
<li>CCVB (Comme Ca Veggie Burger) - $14 - cashew and pine nuts, garbanzo bean, ajuwan-tomato jam on tofu bun, baby kale and spinach salad.</li>
</ul>
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On this particular evening, our party ordered three burgers - the Comme Ca Burger (which my friend Steph is taking a photo of above), Swiss Melt burger and the Breakfast Burger (pictured below). I ordered the breakfast burger and while it was good, everything about it just seemed a bit too dense and heavy to me. If I could recreate it, I would pair the sausage with a fluffier bun. I had a bite of J's swiss melt burger which was pretty good, but I still favor Father's office or Plan Check. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikGBJAprf40X6r_AYRFdjEmPnn8qZRd9VcHBIXNIYT5TxU_5R94DT3SbYHqR9oYj2piI2ev5xGzbc05mJPFmhBDq5opkhvjmQteJZtaA64KtVtAFPjYb4FkNbUQsEi_SJyyFzodvCqaJU/s1600/commeca3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikGBJAprf40X6r_AYRFdjEmPnn8qZRd9VcHBIXNIYT5TxU_5R94DT3SbYHqR9oYj2piI2ev5xGzbc05mJPFmhBDq5opkhvjmQteJZtaA64KtVtAFPjYb4FkNbUQsEi_SJyyFzodvCqaJU/s320/commeca3.jpg" width="320" /></a></div>
What is your favorite Burger in LA?<br />
<br />
Comme Ca<br />
French Brasserie by Chef David Myers<br />
8479 Melrose Avenue<br />
West Hollywood, CA. 90069<br />
(323) 782-1104<br />
www.commecarestaurant.com<br />
<br />FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-54764340587559131622012-05-14T17:30:00.000-07:002012-05-14T17:30:01.436-07:00Must Eat: Plan Check Kitchen + Bar, Los Angeles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfZQBrEuXondPqPtUkcllI-99BSWFvGSuPDGjeNnRPuj7FMW26GuGjvjJccaxddfY-r-o8DglUubNZE5rYZwDTKcyH3soJXHWhxe5l6dUVNnB96so0o9VOZ9XqUo8GkLqhJSHs4nSqzI4/s1600/plancheck06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfZQBrEuXondPqPtUkcllI-99BSWFvGSuPDGjeNnRPuj7FMW26GuGjvjJccaxddfY-r-o8DglUubNZE5rYZwDTKcyH3soJXHWhxe5l6dUVNnB96so0o9VOZ9XqUo8GkLqhJSHs4nSqzI4/s320/plancheck06.jpg" style="cursor: move;" width="240" /></a></div>
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There's quite a bit of debate in LA regarding who has the "best burger". J and I are fans of the famous father's office burger. We also enjoy the burger at Rustic Canyon and the options at Comme Ca. However, recently, we came across a new favorite - the "Chefs Favorite Burger" - at the hip new spot for "Modern American Comfort Food" on Sawtelle Blvd - Plan Check. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHnYY8zpvcC1QfGsqxPFmfO29JMvtVfhHnvfnQ4dJM7VZVYRDpxdCA3NqIX04PN5ITo1l2_CTPtZj3YMGsyswXBwLF6uVpJnzHdkBP5koR08_ZUUP4Kk9w5kxAuNCdtZwVX038tJ01y-0u/s1600/plancheck01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHnYY8zpvcC1QfGsqxPFmfO29JMvtVfhHnvfnQ4dJM7VZVYRDpxdCA3NqIX04PN5ITo1l2_CTPtZj3YMGsyswXBwLF6uVpJnzHdkBP5koR08_ZUUP4Kk9w5kxAuNCdtZwVX038tJ01y-0u/s320/plancheck01.jpg" width="320" /></a></div>
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The "Chef's Favorite Burger" consists of "akaushi red wagyu beef, cheese two ways, bacon two ways, ketchup leather, sunny fried egg and hot sauce."- $12. It is not for the faint of heart - as you can see from the photo above, this is quite a decadent burger. If the above combinations do catch your fancy, they also offer the Plan Check Burger, and the Blueprint Burger. The menu has a number of tasty snacks and apps, sides/salads and dishes to choose from. </div>
<a name='more'></a>We started off with a cocktail - the "Tropic ThundeR" was a refreshing concoction of jalapeno infused kanon vodka, mango, lemon juice and sugar. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOMn0EbNJxi0AcXsX1fH76-xjmz1ysh31hV4KbjtAVMXWzsgYy8okkjn3FI-j2Tv366VJu2UQmaE_GNPkUnhufKFy5oC1YRtXdBpt40_R12hJtdyofTpuZ59LQxRSyDrKA5j3pnna6M3uX/s1600/plancheck04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOMn0EbNJxi0AcXsX1fH76-xjmz1ysh31hV4KbjtAVMXWzsgYy8okkjn3FI-j2Tv366VJu2UQmaE_GNPkUnhufKFy5oC1YRtXdBpt40_R12hJtdyofTpuZ59LQxRSyDrKA5j3pnna6M3uX/s320/plancheck04.jpg" style="cursor: move;" width="320" /></a></div>
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We enjoyed a snack of pickled Jalapeno escabeche, carrot and cauliflower</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGVXdF1cDRUVY6k2V7Q8Oe-vCIluKUBjmxvP6KtTU4weQvGr4LRyS0N2ei3aDoCpdTS-StOvIH5K0zk2iqBg8t7Tng-WupLbDaXz7Pod8NKN6TsSlLMKemFe4NKfJAhIAc3vkv_K0pqeU2/s1600/plancheck03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGVXdF1cDRUVY6k2V7Q8Oe-vCIluKUBjmxvP6KtTU4weQvGr4LRyS0N2ei3aDoCpdTS-StOvIH5K0zk2iqBg8t7Tng-WupLbDaXz7Pod8NKN6TsSlLMKemFe4NKfJAhIAc3vkv_K0pqeU2/s320/plancheck03.jpg" width="320" /></a></div>
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The pastrimi poutine was an appetizer special that was rich and delightful!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxlIvx08pWEcLvWB4rdOrKleUuYAvyW9PF-VT-cLmELezHADlz5UXsyVFymvOiJppBCLyuH6amfHXMex6kLSbmBxnBi6AvowhQYmQMsak0Lh7SCEyBsnhsoWEZFRsB2tZxe_i67UJwviG/s1600/plancheck07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxlIvx08pWEcLvWB4rdOrKleUuYAvyW9PF-VT-cLmELezHADlz5UXsyVFymvOiJppBCLyuH6amfHXMex6kLSbmBxnBi6AvowhQYmQMsak0Lh7SCEyBsnhsoWEZFRsB2tZxe_i67UJwviG/s320/plancheck07.jpg" width="240" /></a></div>
<div style="text-align: center;">
The other hit of our our evening and dinner, was the "Smokey Fried Chicken" </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPa_a9MpUSAGWDZVc7CcvioTs36o81QX2iT2Zh969MoUHrYv-_tTMP-Mw-N9wezWBUCEiTcbqYEnhaNDFHRqnsj4331DgI8tKRMNm8cAIr0jwlRMjOqyQpsePoakhenEH6E6oVzLAe35l2/s1600/plancheck08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPa_a9MpUSAGWDZVc7CcvioTs36o81QX2iT2Zh969MoUHrYv-_tTMP-Mw-N9wezWBUCEiTcbqYEnhaNDFHRqnsj4331DgI8tKRMNm8cAIr0jwlRMjOqyQpsePoakhenEH6E6oVzLAe35l2/s320/plancheck08.jpg" width="320" /></a></div>
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Jidori chicken, smoked milk gravy, yam preserves, spicy pickled okra was a </div>
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superbly executed modern twist on fried chicken. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKh5rPMKdv3r_j-ROdc1bLCPYW_wibe7L02wmRuXWOvfoFOdBd-Vj9BpBKfkPP3Dg_weOoWweq0sXkX8S-k-MShh1q1D51ziD9T4pGsz1_se-U4qB2BLx762RFXSyFOxP4N8oFr5dKHQMc/s1600/plancheck09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKh5rPMKdv3r_j-ROdc1bLCPYW_wibe7L02wmRuXWOvfoFOdBd-Vj9BpBKfkPP3Dg_weOoWweq0sXkX8S-k-MShh1q1D51ziD9T4pGsz1_se-U4qB2BLx762RFXSyFOxP4N8oFr5dKHQMc/s320/plancheck09.jpg" width="320" /></a></div>
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Alas, we did not have room for desserts, but the cruller donuts, cooked to order, looked pretty fantastic. Next time, perhaps, as we will surely return for more!<br />
<br />
Note: They have communal seating, and have a two hour limit. They only accept two forms of payment per party.<br />
<br />
Plan Check Kitchen + Bar<br />
1800 Sawtelle Blvd<br />
Los Angeles, CA 90025<br />
www.plancheckbar.com<br />
310-288-6500<br />
Sun-Wed 11:30a-11p<br />
Thurs: 11:30a- 12a<br />
Fri and Sat: 11:30a- 1aFJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-59405692650637304882012-05-06T20:11:00.000-07:002012-05-06T20:11:13.319-07:00Bake: DIY Sprinkles Red Velvet Cupcakes<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheI75g41LWDPcp2QWgRKT3yD5GNYGLJLiuoKD9zFwovoiFxfTGQQGjsJ8AmazQsokSu0y4tVr5ywjbpl_nIZEfTg7ywKq_yBn-TrQ4aBfNpxcXLM6AeMO4KNaGQzYO-KDL0G7Dtaaav6sK/s1600/redvcupcake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheI75g41LWDPcp2QWgRKT3yD5GNYGLJLiuoKD9zFwovoiFxfTGQQGjsJ8AmazQsokSu0y4tVr5ywjbpl_nIZEfTg7ywKq_yBn-TrQ4aBfNpxcXLM6AeMO4KNaGQzYO-KDL0G7Dtaaav6sK/s320/redvcupcake1.jpg" width="320" /></a></div>
A year ago, my friend Shannon requested that I bake red velvet cake for dessert for her birthday. I received a lot of rave reviews about that <a href="http://deliciousla.blogspot.com/2011/04/bake-red-velvet-revisited.html">recipe</a>. This year, Shannon requested red velvet for her birthday again. I figured I'd mix things up a bit and try this recipe. It is a totally different approach to red velvet cake. This recipe contains significantly more cocoa and rather than vinegar for the twang, buttermilk. Shannon liked it just as much. I'm on the fence. J prefers the one from last year. If you make these let me know, what do you think?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IgmGRvgr_I_qzQ2KoPnwaZ8cx_lgVy-qZ3A-_TeBNRV6TYpx7lHhtUVNq7liSXwcBM924SWqPcG0krzp9chrHApOMBLSJJVGlKmqyCtnFaL92MC5q0l45gv8uaGuyHnneXCQpuaT_IpM/s1600/redvcupcake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IgmGRvgr_I_qzQ2KoPnwaZ8cx_lgVy-qZ3A-_TeBNRV6TYpx7lHhtUVNq7liSXwcBM924SWqPcG0krzp9chrHApOMBLSJJVGlKmqyCtnFaL92MC5q0l45gv8uaGuyHnneXCQpuaT_IpM/s320/redvcupcake2.jpg" width="320" /></a></div>
Recipe credit goes to Carrot Top Mom! I love her tip about using a ziplop bag with corner tip cut off as a piping bag for the frosting! It worked like a charm. The only modification I made was to reduce the red food coloring to just 2/3 of a bottle. For the recipe, please visit:<br />
<span class="Apple-style-span" style="color: #144fae; font-family: Helvetica;">http://www.carrottopmom.com/?p=290</span><br />
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #144fae; font-family: Helvetica;"><br /></span><br />
<br />FJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0tag:blogger.com,1999:blog-8063343034596453064.post-65714730128273148982012-05-03T16:56:00.000-07:002012-05-03T17:03:52.044-07:00Must Eat: Blockheads Snow Cream, Los Angeles, CA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOVG5nL7RIeitigiUhtGRC6qj2FZJKidB6nDvwY2XJH5-QSQqSiJwRxyV53GLVVatYuX2UorRjVMAFbycWFm5k7yiMrEPea4A9tEI49y46ZagbAZH8J3ZGck_2RGBakMpPxzYC9qlJZ6H/s1600/blockhead1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOVG5nL7RIeitigiUhtGRC6qj2FZJKidB6nDvwY2XJH5-QSQqSiJwRxyV53GLVVatYuX2UorRjVMAFbycWFm5k7yiMrEPea4A9tEI49y46ZagbAZH8J3ZGck_2RGBakMpPxzYC9qlJZ6H/s320/blockhead1.jpg" width="320" /></a></div>
This is probably the most exciting dessert I've eaten in the past year! The first time I tried Blockhead Shaved Ice, I literally became giddy with excitement. It is THAT good. Blockheads Shavery came up with an interesting twist on Hawaiian shave ice by adding ice cream. The resulting "snow cream" is a light, yet rich, icy treat! I think it's absolutely brilliant. <br />
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<a name='more'></a>The snow cream comes 5 flavors: Original, Black Sesame, Green Tea, Strawberry and Peanut Butter. Then you can add your choice of toppings and drizzles. For the indecisive, they offer some winning combinations. These are our favorites:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARGylHGkTKm-trq3ZfnyINhDQ0I8_naf0n4hkLjOQ3BotNOekHwcrGhGtgOBE-rFf-eN24KkOk2QePkgnQXnsSnN4iRK6L3nSfAEQC7d4DTkt7QTFP5Qk-Bd7AQMxkHjykcrC1529HKSP/s1600/blockhead3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARGylHGkTKm-trq3ZfnyINhDQ0I8_naf0n4hkLjOQ3BotNOekHwcrGhGtgOBE-rFf-eN24KkOk2QePkgnQXnsSnN4iRK6L3nSfAEQC7d4DTkt7QTFP5Qk-Bd7AQMxkHjykcrC1529HKSP/s320/blockhead3.jpg" width="320" /></a></div>
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Sesame snow cream with red bean and mango drizzle</div>
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Sesame snow cream with rice cake, cookies and cream and coconut puree </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTINU9cvHBUQwclR6KcIy_uSC4UCyYMXZdqZ5pRXqNEPisiM_cLknFzwijemu83X_C2Wk1SHEaubAd1fNYThHtVn6qFXKWorgB3sHHSd9W8hsNb2JgI1TZB2dtfcDXOQAezWVIYEDwfOvs/s1600/blockhead6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTINU9cvHBUQwclR6KcIy_uSC4UCyYMXZdqZ5pRXqNEPisiM_cLknFzwijemu83X_C2Wk1SHEaubAd1fNYThHtVn6qFXKWorgB3sHHSd9W8hsNb2JgI1TZB2dtfcDXOQAezWVIYEDwfOvs/s320/blockhead6.jpg" width="320" /></a></div>
If you are in LA and are craving something sweet, I highly recommend you pay a visit to this fun spot off of Sawtelle! Let me know what your favorite combinations are!<br />
<br />
Blockheads Shavery<br />
11311 Mississippi Ave<br />
Los Angeles, CA. 90025<br />
310-445-8725<br />
www.blockheadsla.com<br />
Mon-Thu 12:30-10:30pm<br />
Fri-Sat 12:30-11pm<br />
Sun 12:30-10pmFJLAhttp://www.blogger.com/profile/06693406408312179769noreply@blogger.com0