Delish Drink: Blue Bottle Coffee

My best friend Giuliette decided, much to my chagrin, to move to San Francisco two years ago for a graduate program. Giul and I have never really lived more than two hours away from each other, so this was a big transition. One of the perks of our new long-distance friendship was that I could go explore the beautiful city of San Francisco while visiting Giuliette. During my visit this past summer, Giul took me to the most amazing farmers market I have ever been to, located at the Ferry Building and overlooking the bay.

Giuliette and I have always shared a love for coffee. Our obsession began at sleep-away camp in the hills of Ojai, where our counselors would treat us to Starbucks bottled iced coffee that induced many a sugar coma. Starbucks then became "starbs", and a once monthly Frappuchino became  twice daily double shot iced lattes that got us through many late night study sessions. So of course, Giuliette had to introduce me to Blue Bottle Coffee the minute I came to visit her in SF.

Blue Bottle Coffee Company prides itself on serving only the freshest coffee, and has an interesting way of creating their delectable drinks. Their specialty is the slow drip coffee that is allowed to drip at varying consistencies for hours before the perfect cup is brewed.

There is a Blue Bottle Coffee Shop inside the ferry building, but if you don't feel like waiting in the ever-present long line I would recommend the stand outside (they serve the same drinks). The market boasts colorful vegetables and fruit, and if you go early enough you can get the best squash tamale in the city. If you are planning a trip to San Francisco soon, a cup of Blue Bottle joe is a must!

Popovers That Didn't Popover

A few months ago, Ben ordered the Food & Wine annual cookbook to give us inspiration for new dishes. We love The Food Network, and wanted to feel as though we were seasoned chefs like Bobby Flay and culinary experts like Gail Simmons (love her). The book has very involved recipes, and uses fancy ingredients like marjoram and cooked chestnuts.

One morning I was feeling particularly chichi and decided to make orange popovers. Popovers are a light hollow roll made from egg batter, and get their name from the tendency of the batter to pop over the tip of the muffin tin while baking. The recipe seemed pretty straightforward, and I just loved the idea of putting fresh orange zest into the mixture (especially since my new zester had been sitting in my kitchen drawer for weeks collecting dust). I was going to make deliciously exquisite orange popovers and we were going to have a proper brunch.

Needless to say, my perfect plan didn't turn out the way I expected it to. My popovers did not really rise, and came out looking like flat-topped muffins that had a sort of burnt orange color (nothing like the golden round popovers in the picture). I wish I had taken a picture--they were really ugly. The popovers tasted good after all that, and had a divinely airy texture in the center. The subtly orange flavor from the zest was particularly appealing, so it wasn't a complete disaster. Here is the recipe--perhaps you will have more luck than I did!


Orange Popovers

Ingredients:
3 large eggs at room temperature
1 tablespoon sugar
1 teaspoon finely grated orange zest
1 1/4 cups milk
4 tablespoons unsalted butter, melted
1 1/4 cups all-purpose flower
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions:
1. Preheat the oven to 425 degrees. In a large bowl, whisk the eggs with the sugar and grated orange zest Whisk the milk and 3 tablespoons of the melted butter. In another large bowl, whisk the flower with the baking powder and salt. Whisk the wet ingredients into the dry ingredients until only small lumps remain.
2. Brush the cups of a 12-cup muffin tin thoroughly with the remaining 1 tablespoon of melted butter, and preheat the muffin tin in the oven for about 5 minutes; the butter will turn a nutty brown.
3. Carefully fill the preheated muffin cups halfway with the popover batter. Bake the popovers for about 30 minutes, until they are risen and browned. Turn the popovers out onto a serving platter and serve right away. Enjoy with preserves or jam.

Delish Dish: Crispy Rice With Spicy Tuna

 I know I am a self-proclaimed foodie, but I have one confession to make about my "foodie" status: I refuse to eat raw fish. I have been called a faux-sushi lover, eating only vegetarian sushi, or that ever elusive teriyaki chicken sushi found once in a blue moon. Ben on the other hand, LOVES to eat raw fish, and can consume a plate of sashimi before I even think about ordering my Edamame. And so, I have comfortably stuck with my routine of ordering my usual veggie tempura roll; that is, until I met Crispy Rice with Spicy Tuna at Katsuya in Brentwood.

Katsuya is a trendy LA restaurant that literally glows when you walk in the door. You have to wait despite making a reservation weeks before, and the decor is white with a modern edge. Enlarged contemporary photographs line the walls, and soft white candles give the room an angelic feel. Everything about this restaurant is exquisite: the people are beautiful, the staff is beautiful, and even the food, is beautiful.

This includes the Crispy Rice and Spicy Tuna. A starter dish, the tuna is served on small rectangular rice cakes that have a delectable crispy exterior. The tuna is finely chopped, and despite its name, is actually mildly spicy. The texture and flavor of the tuna is actually what converted me to the "dark side" because it was not dense and slimy like other kinds of fish. For those of you who do enjoy a little kick to your dish, you will be glad to know that each cake comes topped with sliced Jalapeno. The green Jalapeno contrasts nicely with the bright red tuna, and you really feel as though you are eating a piece of art.

xx,
Penelope Anne

Crowd Pleasing Carrot Souffle

My friend Amy is FAMOUS for her carrot souffle. She used to make two for every dinner we put on while we were abroad, as one was never enough. I made it myself for a small dinner with friends that I hosted at our new apartment. It was a total hit! This dish is really sweet, and my guests commented that it could be served for dinner or dessert. The warm souffle contrasts nicely with the crunchy, caramelized corn flake topping, which really steals the show. Trust me, you will never have leftovers of this wonderful dish :)

Carrot Soufflé:

Ingredients:

1 lb carrots

3 large eggs 

3 tbsp. flour

1 tsp. vanilla extract

½ cup butter

dash of nutmeg

pinch of salt

Topping:

½ cup cornflakes

3 tbsp. brown sugar

2 tsp. butter

Directions:

Preheat oven to 350 Degrees

1. Boil carrots until soft

2. Add carrots and eggs in blender

3. Add sugar, flour, vanilla, nutmeg, salt & blend

4. Pour into pan and bake for 40 min at 350 Degrees

5. Add topping and bake for 5 to 10 minutes

* The recipe usually does not make enough topping. Don't be afraid to triple this portion of the recipe.


xx,
Penelope Anne

Oatmeal Chocolate Chip Cookies

I love making oatmeal cookies, especially when I am craving a cookie with my cup of coffee, but want a healthier treat with more texture. I was introduced to a wonderful recipe for oatmeal cookies by my good friend Amy while studying abroad in Israel. We would whip up a batch almost every week, especially when the weather became chilly. I recently found a healthier version that I tweaked a bit. This recipe makes a more cake-like version of oatmeal cookies, or as my boyfriend Ben calls them, "muffin top cookies".  I recommend using either recipe for study groups or work potlucks. I guarantee your kitchen will smell wonderful! 


Traditional Oatmeal Choc. Chip Cookies
Ingredients:
1 cup brown sugar
¾ cup vegetable shortening or margarine or oil
½ cup granulated sugar
1 egg
¼ cup water
1 tsp. vanilla
3 cups quaker oats
1 cup flour
1 tsp salt
½ tsp. baking soda
½ bag of chocolate chips

Directions:

(Preheat oven to 350 Degrees)

1. Mix brown sugar with white sugar and shortening

2. In separate bowl add egg, water, vanilla, and beat well

3. In separate bowl add oats, flour, salt, baking soda

4. Mix all ingredients together and add chocolate chips

5. Spoon mixture onto a greased baking sheet

6. Bake for 15-20 minutes or until golden

"Muffin Top" Oatmeal Cookies
Ingredients:
1 ½ cups whole wheat flour

¼ cup splenda brown sugar

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup rolled oats

½ cup applesauce

^1/₃ cup soy milk

1 teaspoon canola oil

1 teaspoon vanilla extract

½ cup chocolate chips

dash nutmeg

dash cinnamon


Directions:
(Preheat Oven to 350 Degrees)
1. Mix the flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon
2. Add the oats, applesauce, soy milk, canola oil, and vanilla extract
3. Stir well, then add in the chocolate chips
4. Spoon batter onto a  baking sheet
5. Bake for 10-12 minutes

* I love to substitute applesauce for butter. It really adds moisture and natural sweetness to any baked good.


xx,
Penelope Anne

New Blog, New Beginnings

I have dreamed about starting a blog long before our 21st century tech savvy world existed. Picture my eight year- old self  (hair a little frizzier, teeth a little more bunny-like) sitting in my little pink room with my little pink diary. I have been writing in journals ever since, but have always hoped to write a more focused kind of journal that will reach many kinds of people and brighten their day.


My burgeoning interest in food started with my love for baking sweet treats and has blossomed into an appreciation for the art of food, thanks to my boyfriend Ben, who is always up for trying new (and sometimes complicated) recipes.


Enter my new food blog, a place where I can share my favorite recipes, restaurant dishes, cooking conundrums, and tips I learn along the way. I now impart to you that cooking and baking delicious (and healthy) food is not just beneficial for your tummy, but for your soul as well :)

Me and Ben--my love, co-chef, and 

foodie partner in crime

xx,
Penelope Anne