The Joys of Trombocini

TROMBOCINI 

Aka Zucchetta

Even vegetables like to neck.

Behold my three trombocini!

Yes, in case you're wondering, I grew these.  I know, it's amazing!

Not available in stores.  My friends asked, where do I get there heirloom squashes?

Triple digit temperatures killed my vegetable garden several times, and nearly depleted my joy for gardening.  So much love, sweat and labor, and the sun burnt my plants to a crisp.  Had to buy those pricey heirloom tomatoes.  I felt so defeated, and ready to relinquish my plot in the community garden.  

Then my trombocini grew into these beautiful shapes and renewed my delight.  Ignited my imagination.  What can you make with trombocini?  I sauteed them with olive oil and garlic.

Trombocini and Seattle butter clams.

Trombocini pie.

Oh, trombocini.  Let me count the joys, and the dishes!

Tomato Tunnato

I've never been a big fan of tuna fish.  Fishing with Dynamite in Manhattan Beach changed my mind with their tuna tonnato. 

I've never been a fan of capers so when I created my tuna tonnato, I gleefully omitted them.  I like using different color tomatoes for contrast and a splash of balsamic vinegar.  The green flecks in the tuna are also basil.

Super refreshing and delightful, especially in the summer heat.  My tastebuds agree imported tuna fish tastes better for this dish.

Thank you, FWD, for the inspiration and making every dining experience there a pleasure. 

I had no idea I liked key lime pie until I tasted yours, FWD, so thank you for that too!  I'm not sure I'm quite ready to tackle making key lime pie so save me a table.  

Wolfdown

Trying a new restaurant can be exciting. Like a new job, it can change your future.  This could be your new place.  The place where you hang out.  With its reputation preceding our visit, it wasn't so foolish to think this could be one of our new regular haunts.  First impressions count.

The first thing we noticed is how the space has changed since it was Nicky D's.  It's more romantic, cozy, upscale and hipster.  The pizza oven is still there, we stood before it a few seconds to pay homage. The hostess attempts to seat us inside against the kitchen.  Siberia.  Yes, Siberia is nice when it is 115 degrees which it was which explains why we chose inside even though it is completely empty except for a couple diners on floor down in the corner of the bar area.  I ask if we can be seated across, she says no, that's a four top.  Ok, but that's an unoccupied two-top.  She relents.

It was still Siberia as we learned as the evening progressed because we might as well have eaten in a cave.  We couldn't see what we were eating.  A shame since the dishes are artistically plated.  A shame since we eat with our eyes as well as our stomach.  A shame because we like to know what we're putting in our mouth, spread the chili sauce around and not eat it in one bite, avoid herbs that we don't like to eat whole vs. vegetables we don't mind eating.  We put two candles on our two top, still couldn't see anything, and yes, I had to turn on the flash to take photos.  Our waiter admitted that lighting was a big problem for that table. "You have the darkest table here." Great!  Thanks, Wolfdown!

While we are dining, another couple new to Wolfdown is escorted into the dining room, and they are given the four top I asked about earlier.  Seated right next to us, with more space, more light?   Does their credit card smell greener? Great first impressions, huh?

The soy-cured scallops is more of a ceviche taco. Glad I asked the waiter beforehand because it was not for me. Avocado salad was refreshing, they do not skimp on chunks of soft, creamy avocado.  The silken tofu salad was also sublime.  The soft tofu contrasted with the acidic cherry tomatoes, pickled white strawberries and regular red strawberries.  The rice with egg yolk was fine, very earthy but monotonous after several bites -- it could really use some bits of eel, or even anchovies.  That craving led me to bring the rest home where I can mix with a protein.  The sea bass in the nori broth was my favorite dish, but again, I would have enjoyed it so much more if I could see what I was eating.  The braised beef cheeks were tender, but served in this black bowl so it was like dipping your spoon into a black hole. The dessert was a big miss for us, we left more than half.  Too heavy and solid, one-note.

Perhaps we'll go back to try the buttermilk braised quail and sweet potatoes.  But only if we can see what we're eating, and each other.

Avocado Salad w/pea tendrils

lots of avocado, crunch, texture

Silken Tofu Salad with pickled white strawberries, red strawberries and red cherry tomatoes

Rice with shitake, beans and yolk

very earthy flavors

Soy-cured scallops with green apple slices
Reminded us of the ceviche tacos found in Baja Ensenada

Seared Sea Bass in Nori Broth

Wolfdown Braised Beef Cheeks

Miso Tiramisu

Eat A Little Better

Sam Kass made a big splash cooking at the White House.  His latest book is about the small changes that have big impacts on our health.  Little changes like putting healthier foods at eye level, and more indulgent foods on a higher shelf.  You eat what you see.  This is one of his guiding principles on how to take the stress out of the home and kitchen.  Make your fruits and vegetables more easily accessible.  Cut and peel carrots, store them in a clear container and place them eye level in your refrigerator.

Rearrange your pantry.  Throw out items with too many unrecognizable ingredients.  Throw out items where sugar is listed in the top three ingredients.  Indulge now and then, but resolve to eat better the next day.  Cook more.  Read your nutrition labels.  Eat more fiber.  It all sounds familiar, so simple, yet why do we continuously reach for the sugar salt fat?  Don't blame yourself.  Seriously.  Just make a few minor adjustments that could lead to big improvements.

Grocery stores are battlegrounds for our wallet and stomach.  Try to stick to the perimeter.  Arm yourself with a list.  Roast your vegetables. Eat less beef but when you do, treat yourself to high quality.  This is less a recipe book especially if you already know how to cook, and more of a manifesto.  "I will survive" of cookbooks.

At first I was afraid I was petrified
Kept thinking I could never live without sugar salt fat by my side
Spent so many nights 
Thinking how I ate all wrong...

Apologies and thanks to Gloria Gaynor.  This book is for anyone ready to improve their world without sacrificing great flavor.  Sounds like nearly everyone, doesn't it?  In exchange for my honest book review, I received this cookbook from Blogging for Books.  Thank you.

Vegan Power

POWER PLATES

If you're a lifelong omnivore who loves variety and meat, the prospect of becoming a vegan can be awfully frightening.  No eggs, no butter, no meat ever?  Simply cooking a delicious meal for vegans struck fear in me.  Whether or not we are committed vegans, most of us do have friends who are vegan or vegetarian, and most of us are trying to eat healthier, better.

That's what I love about Power Plates.  Power to the all people who want to eat more nutritionally balanced meals.  While I'm not sure I can ever become vegan (never say never!), I am eating more plant-based diet, and enjoy organic gardening.  

One of my fears about becoming vegan is based on the fear that I will be eating the same boring thing after another.  This is where Power Plates really helps allay those fears.  The photos are full of color, vibrancy, and whet your appetite.   The butternut squash salad with red quinoa and pumpkin seeds looks wonderful.  Just picked up some tempeh, inspired by the balsamic-glazed tempeh and vegetables over soft polenta  The ingredients are easy to find, and recipes easy to follow -- a major plus as most of us lead busy, hectic lives.  

Power up, this book is a win-win.

I received this book from Blogging for Books in exchange for my honest review.

Pok Pok The Drinking Food of Thailand

With a title like this, you know you're in for fun.  Andy Ricker says in Thailand, you "almost never see people drinking without something to eat."  Couldn't agree more.  Happy hour is no good without happy food.

That said, for me, this book is more of a travel guide than a book of recipes I will cook at home.  There's a lot of fried food recipes, or recipes with hard to find or exotic ingredients.  For example, there are recipes for like fried pig ears and intestines, fried chicken tendons, pig brains grilled in banana leaf.  Just not going to make these at home.

Most of the photos are wonderful and will whet your appetite for food and travel.  I received this book from Blogging for Books in exchange for my honest review. 

Book of Joe

BOOK OF INSPIRATION

by Jeff Wilser

How refreshing it is to read about a politician who is such a life force and superb role model.  Joe Biden has suffered, failed, made mistakes but he always gets back up.  He listens.  He connects.  He sounds like he could be your friend.  No wonder Obama awarded him with the Medal of Freedom.  Biden is so deserving, and this book is so inspiring, once you start reading, you won't be able to put it down.  The book is small and portable so you can travel with it easily.

I received this book from Blogging for Books in exchange for my honest review.

Grand Central Market Cookbook

This cookbook is bound to be a sentimental favorite for anyone who loves Los Angeles.  Grand Central Market in downtown Los Angeles is a favorite cultural institution for residents and tourists alike.  The market has everything and caters to every taste bud.  Great food, great energy, great people-watching, and this book captures much of that vibrancy.

Now you can make your own soy chile glazed broccoli or coddled eggs with potato puree in a mason jar.  Read what inspired the vendors of your favorite foods to set up shop downtown Los Angeles, and how they chose their curated menus.  The cuisine and culture of Los Angeles reflects the rich and delicious diversity our country offers.

Behind every recipe in this cookbook is a mouth-watering adventure.  Totally recommend this book for anyone who loves to travel the world.

I received this book from Blogging for Books in exchange for my honest review.

Cherry Bombe

Cherry Bombe is the bomb!
Seriously, it's a collection of recipes and stories written by 100 inspiring and creative women.
The recipes are delicious and written for everyone, male and female, expert and novice.
So many recipes to spark your imagination and whet your appetite. 
The latkes with pear sauce will come in handy with Hanukkah around the corner and have your friends and neighbors lingering at your doorstep.
Whole wheat chocolate chip cookies may be featured in my holiday cookie exchange, it looks like it melts in your mouth on the page.
If I can get a hold of some hanger steak, I will definitely make Naomi Pomeroy's hanger steak with tomato salad with sichuan vinaigrette.
I've never had Somali Chicken Stew with yogurt and coconut milk before, and now, I have no excuse.
The possibilities are endlessly delicious.
I received this book from Blogging for Books in exchange for my honest review.

Very Merry Cookies

It's almost that time of year where friends and family exchange gifts, sweets and holiday cheer.  Elisabet der Nederlanden's Holiday Cookies is a wonderful compendium of recipes, designed to help you celebrate the holidays with delicious variety and pizzazz.

Holidays can be stressful, so found it really comforting that Nederlanden offers many cookie tips and tricks to ensure success.  Most of her cookie recipes are simple, use every day ingredients and spend less than twenty minutes in the oven.  There a lot of recipes to appeal to every sweet tooth across the globe, and the photographs are stunning.  Totally recommend this for cookie lovers everywhere and anyone baking for the holidays.

I received this book from Blogging for Books in exchange for my honest review.

Instant Pot, Instant Happiness

I love my Instant Pot so I was pretty excited when my copy of The Essential Instant Pot cookbook arrived.  This book will appeal to everyone as the recipes are wide-ranging.  The book has seven chapters filled with recipes devoted to poultry, soups, veggies, beans and grains, desserts, breakfasts, beef and pork.

For those of us who like to experiment and improvise, the cooking charts provided in the back will prove most useful.  Almost as handy, let alone tasty, as the meyer lemon ricotta cheesecake I haven't made yet because I didn't know how you could do that in an Instant Pot.  That's right, no more excuses.  There are tips and guidelines to elevate your culinary genius.  No more hunting all over the Internet, trying to decide whose recipe is best, unless, of course, you enjoy and surfing and have the time.

I received this book from Blogging for Books in exchange for my honest review.

 

My Rad Life

My Rad Life is a fun journal for every woman.  Each page is an inspiration and prompts you to inspire yourself.  There are quotes from famous people to remind you of the power within.  Sometimes, a page lists a fact that urges you to keep going in the face of seemingly insurmountable odds, like the fact that J.K. Rowling was rejected by more than ten publishers before her first book was published. Some pages are blank so you can dream on, and write on.  There are also interactive prompts to get your creative juices flowing. 

I highly recommend this journal for all the women in your life.  You don't have to be a writer to lead a rad life.  Everyone needs some inspiration and room to dream.

I received this book from Blogging for Books in exchange for my honest review.

The Art of Negotiating

Life is a risk.  Life is a negotiation.  I was curious what advice Stark and Flaherty might give a freelancer like me.  So often I lack the power of a muscular corporation behind me.  So many writers offer their work for free, for the "exposure."  For someone like me, this is a refresher course.   A confidence booster.  Negotiate forth!

I graduated with an MBA in Finance from the University of Chicago Booth Graduate Business School, and traded bonds on Wall Street, and worked for a NYC Mayor before becoming an "artist."  The stereotype is artists lack business savvy, and I've met plenty of those types.   I've also been treated poorly by some of my counterparts automatically assume I lack business savvy, and if I show any, they've threatened to label me as a "difficult artist."  Stay out of the negotiations, let the "suits" battle it out, I've been told plenty of times.  Tricky, eh?  Hence, I always strive for win-win negotiations.  Most of the tips read like common sense, but it is alway so much harder to practice and follow when you're in the throes of a heated negotiation.  Real estate, for example, involves a lot of money and can get very emotional.

I recommend this guide to anyone who hates confrontation and wants to improve their negotiation skills.   I received this book from Blogging for Books in exchange for my honest review.

Measure for Measure: Good Measure is a resounding YES!

I don't often dine out on Monday evenings, but last night was no ordinary Monday. It was the grand opening of the much anticipated Good Measure.  This hot new restaurant is located in the space Ozu formerly occupied on Glendale Blvd in Atwater Village, and what a difference interior design makes. While Ozu was casual with picnic benches and a bare wall on which to project Dodger games, Good Measure feels more like a romantic wine cave. They've placed a big canvas of art where the blank wall used to be. 

The space is intimate, and opening night felt like family and friends night, as everyone introduced themselves to each other, shared their opinions and stories of how they learned about Good Measure. I ran into friends I haven't seen in a long time -- always a treat.  

We sat at the sommelier bar facing the private alcove where VIP diners can reserve a table of eight. Jesse reigned supreme as he helped everyone taste and pair the right wine with the right food.  Among the wines we tasted were a beautiful 2003 chateauneuf and a stellar 2004 Saint Joseph, as well an earthy Negrette from the Fronton region of southwest France. A stellar wine bar demands a stellar menu, and luckily, the chef is from Ammo so your tastebuds are in for a delight. While the emphasis is clearly on wine, there are some excellent craft beers on tap. And I'm sure, thanks to Jay Williamson's expertise in the brewing arts, the craft beer selection will expand. 

We ordered mussels, the halibut and dry-aged rib-eye steak. The mussels whetted our appetites with its tasty tomato-based broth, preserved lemons, fresno chili and bacon bits. The California halibut was flaky and delicate, accompanied by fennel confit and grilled rhubarb. The boneless rib-eye was quite tender and flavorful, served with roasted potato cubes and one of my faves, Japanese baby turnips. Our neighbors at the bar enjoyed the crispy pork rillette, burger, pork chop and lamb belly. Towards the end of the meal, I asked everyone around me if they would come back. Resounding yeses could be heard everywhere, the true measure of success. Measure for Measure, Good Measure is worthy of many encore visits. Bravo, Team Good Measure.

FYI, if you fall in love with a particular pour (and I predict you will fall in love many times), you can order by the bottle. We were never given a list of wines available by the bottle, but Jesse informed us you can indeed order anything they pour by the glass by the bottle as well.

Started the evening off with a glass of Italian rose

California Halibut

Rib-eye

Mussels

I Heart You

The American Heart Association loves you, and wants you to love your heart.  It isn't easy being healthy.  I'm working on it.  Perpetually working on it.  It's something I work on every other day.   Seriously, most of us want to live longer, healthier, fuller lives, but we don't want to sacrifice flavor. We want to eat real food.  We don't want to drink protein shakes every day.  This updated 9th edition of The New American Heart Association Cookbook is for you.

There's over 100 revised recipes with easy cheats like egg substitutes in your (avgolemono) Greek egg and lemon soup.  Cooking spray instead of tablespoons of oil.  Spice rubs to reduce salt, butter and fat.

The American Heart Association has taken the guess work out of our calorie count, sodium intakes, fiber, cholesterol.  A lot of us "estimate" these figures and figure well, if it's kale or resembles kale, I'm safe, it's healthy.  But when someone near and dear is sick, and under strict doctor's orders, keeping track of all these facts and figures can be a matter of life and death.

I received this book from Blogging for Books in exchange for this honest review, but know a lot of people who would benefit from these recipes.  I only wish there were more photos as we eat with our eyes, and photographs would only enhance our desire to cook and eat more mindfully.

Connie & Ted & Rob & Monica: An L.A. Story

Connie & Ted's may be most famous for their lobster rolls, but for me, the steamers are the main attraction. Steamers are ubiquitous on the east coast, but hard to find on the west coast because they break easily and don't transport well. So I always start with the steamers. This visit, the steamers were much better than my last visit. Only one or two were bad.

We went for dineLA week because the menu looked fine, and we knew we'd be hungry after Constellations. We were seated next to another couple Rob and Monica, and started bonding over beer. Connie & Ted's offers a fine list of craft beers, and the more variety, the more indecision. Thus spake Rob, who asked us what beers did we decide on, and how would we describe the taste. We offered Rob a taste which surprised all four of us.

You sure?
Oh wait. Do you have cooties?
Rob almost did a spittake in my beer, and warned me no more jokes for my own good.

After tasting our beers, Rob chose the puffed rice Japanese beer, and yes, offered us a taste in return.

Turns out it was Rob and Monica's first time to Connie & Ted's. We had a wonderful conversation over excellent food. We could've been in a Raymond Chandler short story ( a good one of course,) or a Steve Martin movie as we were trading L.A. stories, what brought us there, where we've eaten. Rob enjoyed his surf and turf. Monica opted for the lobster roll just like me. I started with the oysters, Monica started with the salad. My DH got the grilled sea bass, and the calamari with arugula. Our meals ended with the creamsicle and sickening sweet blondie.

I can't wait for my next platter of steamers, and to run into Rob and Monica again.

Don't touch my steamers

Calamari and arugua

Warm lobster roll

Seabass is the star, but

the pickled vegetables provided a nice crunch and contrast.

Regressing to childhood.

Four out of five dentists would disapprove.  

Domo Arigato, RBTA Highland Park

From the moment you walk in, you know you are in for a treat.  The space is small, narrow and tight, but the visual contrast whets your appetite.  The tiles at the front of the restaurant are diagonal, the overhead lighting is zigzagged, and the counter area tiles were installed straight on.  Your eye is never bored, and either is your palate.

Every dish is beautifully presented.  The hamachi crudo looked as if it was swimming in a pool of soy sauce and ponzu, but the hamachi was not soaked or drenched.  I wasn't sure if I should order chicken liver pate in a Japanese izakaya restaurant, but luckily I was overruled.
The chicken liver pate was delicious, creamy and smooth, but like many restaurants, the ratio of bread to pate is a little off.  You need more grilled bread which they will willingly provide for an extra charge.  The blue prawns covered with uni tasted sublime.  Very delicate flavor, hard to eat in one bite and hold together.  Added bonus: the soy sauce concoction that the blue prawns sit in is finger-licking good.  The red miso ribeye skewer special (three chunks to a skewer) was tender, melted in your mouth like butter.  The New York steak was a little bit too chewy.  The diver scallops are served with crunchy rice pearls on top which add a wonderful, fun texture.  They look like white chocolate pearls, at first.  The scoop of frisee provides a crisp contrast and bite.  We polished off everything on that plate.

We ordered the unagi fried rice over the uni pasta because it reminded me of the days when Gyu-Kaku offered unagi bibimbap and how much I loved the ground pork Saboro bowls that Silverlake Ramen once offered.

The unagi fried rice comes last, and it was comforting.   My tastebuds popped with delight when I saw chunks of unagi in the rice, instead of unagi shredded to blend in. We ate slowly to savor the pillowy soft goodness.

Service was friendly and attentive.  They serve cucumber water, very refreshing.  Wish the water glasses were bigger so you didn't have to ask for constant refills.  We didn't have a long wait and nabbed a table near the window.  Groups that arrived after us had more of a wait but there is bench outside.

My advice is to pace yourself for a couple reasons.  The table area is small, not much room for a lot of small plates and drinks.  The staff does drop by regularly to clear.  Second, the plates add up quickly.  Lastly, watch how much you drink as there is a tattoo parlor and an eyebrow threading place cross the street, ready to show you the new you!

60 Ways to Salad

I'm known for my artistic, creative and delicious salads among my friends so I couldn't wait for my copy of Food 52 Mighty Salads.   Food 52 series continues to delight and inspire.  Although it's Food 52, the book shows you 60 new ways to turn salad into dinner.

What I like most about this book is it shows you salads can be fulfilling and tasty without too much fuss.  You can use what you have on hand, in the garden, even leftovers to make a sumptuous satisfying meals.  There really aren't rules.  You don't really need recipes.  And in the summer, when the temperature hits triple digits, you'll look forward to eating salads every day because you'll know no two salads need be the same.

I received this book from Blogging for Books in exchange for my honest review.

The Moth: Drawn to the Wonder

I've been a long time fan of NPR and the MOTH radio hour, so I was excited to receive the book where I could fully engage and read at my leisure.  I mostly listen to NPR and the Moth on the radio while I'm in the car, and the stories are often longer than my car ride.  In addition, I have to pay close attention to traffic both as a driver and a passenger, so many details are lost in the interest of public and personal safety.

This book is a wonderful gift, a shot of hope and courage.  Instead of drugs, doctors should prescribe a particular story.  I just lost my mother-in-law and Tig Notaro's story fit the bill.  You can read one story at a time, or several.  You can re-read them as needed, as well.

I received this book from Blogging for Books in exchange for my honest review.

King and Queen of the Road

I've been a long time fan of Jane & Michael Stern's Road Food and always looked forward to listening to their segment on Lynn Rosetto Kaspar's weekly Splendid Table on NPR.  If you want your own collection of the best places, local gems and hot spots, this 10th edition of Road Food is for you.

We all know how hungry you can get on the road, and you don't want to fill up on just anything.  Since I currently live in CA, I checked their picks for CA first.  I love that Swan's Oyster Bar, Apple Pan, Duarte's Tavern, Canter's, La Super-Rica is in here, it makes me feel "in the know."  :-)  I was bummed Swenson's and Sky-Way in my hometown of Akron, Ohio and Franklin's of Austin, TX didn't make the cut.  Ah, the choices we have to make.

This is a fun book for anyone who travels and wants to eat like a local.

I received this book from Blogging For Books in exchange for my honest review.