Ugly Drum Curbside

I used to love going to Smorgasburg to get Ugly Drum pastrami. After my first visit, I always came with tupperware so that they could pack my to go order in a sturdy travel safe container. Now that Covid 19 has changed the business models for everyone, I was thrilled to find that I could pick up curbside at Bludso's, which I must add has great BBQ. If you would like to kill two birds with one stone, order from both Ugly Drum and Bludso (ordering is separate, although pick up in front is the same). Even better for those too far away to pick up or get delivery, Ugly Drum now ships nationwide with Goldbelly where you can order 3 lbs of pastrami brisket for $139 with free shipping!

I got extra meat on my sandwich for $21 total, made with Bub and Grandma's fabulous bread.

A pint of their caraway cole slaw was my vegetable for $9 ;)

A side order of my favorite, the uglies, or burnt pastrami ends for $8.50

I also ordered one of their home made pickles for $2 so that I could have plenty of sides for my plate. They gave me a large container of their wonderful mustard that rounded out the richness perfectly. I only ate half my food at lunch, so time to eat the other half now....

Marie Curie

Nothing in life is to be feared, it is only to be understood. Now is the time to understand more, so that we may fear less.

Marie Curie

Simpang Delivery

I appreciate having the option of delivery from my favorite restaurants during Covid 19, especially when they are a small one location operation like Simpang Asia. Some dishes are better for delivery than others, so I focused on items that would travel well as opposed to things like fried calamari which was great eating in (see my previous post). 

The driver was so appreciative of my tip that he thanked me profusely; please tip when you order delivery or pick up, especially nowadays. The safety that delivery and curbside pick up orders offer you by the people serving you should be appreciated with as much as you can afford, e.g., 20% + , every bit helps.

They offer a Traditional Meal for 2 for $27.95 which offered a choice of the Indonesian chicken that was so tender and flavorful that it did not need any of the sauce that came on the side. The sauces are SPICY here, so even the mild soy based sauce chili sauce may be beyond your heat tolerance, as I quickly learned after pouring it generously over my chicken!

I love their garlic string beans

and rice noodles, Kwetiau, both of which come with the meal in addition to the rice. There are many options for customization when you order, and you may make your meal entirely vegetarian.

In addition to the traditional meal, I also ordered the Rames for $14.50 which included lime turmeric chicken, coconut beef steak, fried noodles and garlic string beans.

Hmmm that was enough food for 3, so who wants to eat with me?

Blueberry Lemon Scones

I love trying recipes from Sally's Bake Blog, so when I decided to try making scones for the first time (I've eaten many, just never made my own), I chose her Lemon Blueberry Scones recipe. I love that she offer options for freezing before baking, freezing after baking, the option of using cream or buttermilk, and the unusual and very effective method of grating frozen butter to get the tender flaky texture of a perfect scone:) 

I recommend grating the frozen butter first because it is time consuming and a bit of a pain to grate frozen butter by hand with a box grater, especially during a heat wave in Los Angeles. I ended up putting what I had grated into the freezer and refreezing the butter I had not yet grated back into the freezer 3 times before finishing the process. The grated butter is beautiful, but it melts rapidly in 80F weather, so be forewarned that simply grating the butter may take you 30 minutes if you live in a hot climate. 

The rest of the recipe is easy and fast, especially if you have a microplane or rasp to get the lemon peel zested.

The texture of the grated butter incorporated with the dry ingredients using a pastry cutter should resemble this:

After adding the wet ingredients with a Danish dough whisk, it comes together quite nicely without the need for much more flour. Don't over mix, and add fresh or frozen (unthawed) blueberries at this point.

Shape the dough onto parchment paper or a silicone mat on a quarter sheet pan or jelly roll pan.

Cut with a pastry cutter or knife into wedges and brush with buttermilk or cream and a little sprinkle of sugar (I used my homemade raw vanilla sugar).

The only changes I made in the recipe was instead of refrigerating for 15 minutes, I put the scones in the freezer for 15 minutes, and I baked for nearly 40 minutes. 

They were delightfully tender, flaky and delicious!

Broad Street Oyster Company

I have been wanting to try Broad Street Oyster for months and I am so glad I finally did! Their drive through is currently under renovation, so I was driving around in circles looking for it, before I finally parked and walked towards the sign and saw the line (the drive through will reopen in about 2 weeks). My intent was to drive through and drive home, but since I had to go wait in line, I opted to at least taste some of the food while it was hot in the car!

Their fish and chips for $19 was so light, tender, crisp, and well seasoned, that I could have eaten two of these! It comes with packaged malt vinegar and homemade tartar sauce, but I opted for extra lemon.

Their fried calamari steak for $12 with spicy marinara sauce was a hearty portion that was so tender and balanced with crunch, tangy tomato spice, and perfectly cooked calamari, that this could easily be a meal instead of an appetizer.

I got two side orders of cole slaw for $4 and could have easily eaten 2 more!

I came for the lobster roll for $22 and was absolutely astounded by the amount and quality of the lobster meat! I've eaten several versions in Los Angeles and NONE top this for the price/quality/quantity ratio! The side of Old Bay homemade potato chips is addictive, and you will want extra lemon and napkins for the messy process of devouring this roll! 

There are several outdoor picnic tables, but since no one can eat with a mask on, and I saw several people maskless walking around, I opted for a private car picnic with air conditioning and music :)

RBG

 

Dine LA Lunetta Lunch

I look forward to Dine LA every year, and this year is no exception. Since every restaurant is now offering either pick up or delivery, an added bonus for 2020, you can literally order enough for 2 meals and eat restaurant quality food all day at home!

Lunetta now has three patios, but I am not ready to venture out to eat yet. I've become such a regular for curbside pick up that they automatically recognize the car when I call in to say I've arrived for my pick up :) 

Their Dine LA lunch, for $30 per person, includes heirloom tomato soup that is good warm or cold,

three cheese grilled cheese with more of those fantastic heirloom tomatoes,

and a choice of either the crispy chicken chopped vegetable salad (you may modify it to be grilled, but go for the fried!) with a lemon basil vinaigrette,

or local fish with vegetables and fries. You also have the option of steak as your main course, but I ordered a full brisket from Snow's BBQ that I am still savoring (post coming soon).

Of course no menu is complete without dessert, and their chocolate fudge brownie with mascarpone cream is the perfect treat to cap off the meal (and perhaps a nap)!

Stevie's Creole Cafe

Outside of N'awlins, Stevie's Creole Cafe is my favorite place to go when I crave seafood gumbo, shrimp etoufée, or jambalaya. Crazy Creole Cafe in Long Beach was wonderful until they closed, but thankfully they are now in a new location that I am eager to try. Stevie's is my OG creole spot; I used to drive to the San Fernando Valley to get my fix, but so much better to just drive down Pico now!

Their jambalaya is loaded with andouille and smoked chicken for $22 and enough to feed 2 :) 

The depth of flavor in the seafood gumbo with crab, shrimp, chicken, and sausage is not only addictive, but also astounding. Get the large for $24 and savor the complexity of the roux the next day as you confirm that you did not dream about this....

The greens for $5, were perfectly done and with a splash of Louisiana hot sauce, will round out your meal.

If you want something already spicy, get the red pepper cabbage for $5.

I've eaten the short ribs, chicken and waffles, and shrimp etoufée here when they were in the Valley and I loved everything, so whether you want some creole or soul food, Stevie has you covered. Their online ordering is in place for Covid 19, but they are a bit disorganized at the pick up, so be patient, and be kind because their food is worth the wait!

Socalo

For my birthday brunch I wanted something different yet comforting, and Socalo was the perfect fit! Having been a fan of both Mary Sue Milliken and Susan Feniger for years, their latest venture together shows how well they have both adapted and grown with the palate of their devotees. 

Their vampiro taco plate for $15 features two organic blue corn tortillas, organic rice and beans, steak, shrimp, and griddled cheese with salsa macha that will have you wanting more after tasting one bite of the contrasting fresh textures, smoky aroma, bright acid, and perfectly seasoned proteins.

Their ceviche is a bright fresh generous portion of sustainable fish, avocado, jalapeno, ginger and lime for $15.50. This was easily a complete meal for one (I ate half and added the leftovers to a salad).

After watching them make their corn esquite on Netflix, I had to try it. For $9, it is a wonderful side dish with chipotle aioli, their own spice mix, lime and cotija cheese.

It may not look like much, but order their guacamole! Just get the half order for $9.50 (it comes with fresh warm tortilla chips that are addictive) but beware the salsa that looks like tomato but actually hides some devilish pepper (I suspect habanero). Trust me this is one of the best guacamoles I've ever eaten, and I have made and eaten many great versions!

Soft Whole Wheat Bread

I've been baking so much that I've used 8 lbs of organic whole wheat flour!

I tried a new recipe for a soft whole wheat bread (watch video here) that I love, so I'm sharing this one with a few tips in case you are baking in summer temperatures which wreak a bit of havoc with proofing times and methods!

The picture below was after just 15 minutes of the first rise! I began the recipe in  humid 85 F degree heat, so if your ambient temperature is above 70 F, I would recommend that you cover in plastic wrap and proof in your refrigerator overnight or punch down when your dough has doubled, and knead vigorously before your second proof or else you will end up with over proofed dough.

I punched down my dough and kneaded vigorously before forming my loaf and allowed it to rise to double before baking.

The loaf rose well, and as you can see the crumb on top was quite loose which made for the softer texture I wanted, but it can be quite fragile, so if you want a tighter texture, bake it in a cake or pie tin for a round loaf.

Galette de Pomme et Poire

I had Gala apples that had been sitting for too long not to eat, so one night when I wanted dessert after dinner, I made an apple and pear galette. I started at 9pm and I didn't realize how much time it would take to peel, core and slice all the apples and pears, so next time I factor in an hour of prep time :) The recipe I found online needed so much tweaking that I will not link to it; so many things needed to be changed that my notes completely covered the print out!

One thing from the recipe that was good was the pastry because I could use only a fork and my fingers without hauling out a machine.

I mixed 1 1/4 C AP Flour, 1 TB Sugar, and 1/4 TSP of sea salt with a fork.

I cut up the 8 TB of chilled butter into cubes on a plate and put it in the refrigerator to make sure the butter would stay cold as I prepared the other ingredients.

After working it into the dry ingredients with a fork, it looked like small pea sized pebbles of butter throughout the flour.

Once I added 1 TB apple cider vinegar and 1/4 C of ice water, I switched from the fork to my hands to form the dough into a flattened ball, which I wrapped in plastic wrap and let rest in the refrigerator for 45 minutes.

As I was peeling, coring, and slicing 10 small apples (mine were about 3" in diameter, so if your are bigger you may use less or omit the pears) and 3 pears. I put the slices into a bowl of water with 1 TB lemon juice (1/2 a lemon) to keep them from browning as I worked. When they were all sliced (your preference for slices, I prefer thin, but no thicker than 1/4"), I drained the water from the fruit slices and placed them in a large nonstick 12" skillet for about 15 minutes to soften the fruit with 1 TB lemon juice, 1/4 TSP of ground cinnamon, 1/3 cup of sugar, and 1 TB of butter, stirring constantly. Strain the fruit in a colander and allow to cool.

Heat oven to 425 F

Sprinkle your counter or a large board with flour. Take the flattened chilled ball of dough out of plastic wrap from the refrigerator and roll into a circular shape to about 1/8" It does not have to be perfect as this is a rustic tarte. Try to handle as little as possible and move the rolled dough onto a silicone mat or parchment lined large baking sheet (I used a half sheet but it should fit on a quarter sheet pan as well).

Sprinkle the dough with some flour, then thoroughly mix about 1-2 TB of AP flour with the cooled softened fruit slices. The flour will help absorb any juices so that it doesn't run to the bottom of the pastry causing a soggy bottom.

Spoon layer of the fruit slices in the center of the pastry, lightly sprinkle some sugar (no more than 1/4 TSP), then more fruit, then more sugar, until you have used up all your fruit slices. I did about 3 layers. The sugar between the layers will help ensure an even flavor. You may sprinkle cinnamon sugar if you prefer a stronger cinnamon taste. The fruit should be about even all around with a slightly higher center like a small hill.

Gather the edges up by pinching and folding up onto the fruit mound. Mix one whole egg with a fork and brush the mixed egg on the dough. Sprinkle with about 1/4 TSP of sugar on top before baking at 425F for approximately 40 minutes (check at 30 minutes, and see if it is browning too quickly, if so, cover with foil for remaining 10 minutes.

Bake at 425 F for 40 minutes

The end result should serve 6-8, but I understand if you end up eating the whole thing yourself in a day or two ;)

Galette de Pomme et Poire

10 cups of peeled cored, sliced apples mixture of tart varietals works best

1-2 cups peeled cored, sliced pears (if you want to use only apples add 1-2 cups apples to the amount of apples)

1 1/4 Cup AP Flour (plus 1/4 cup for rolling and sprinkling)

1/3 Cup Raw Sugar + 2 TB Sugar

9 TB unsalted butter (if using salted use half of salt in recipe)

1/4 TSP sea salt (use 1/8 TSP if using salted butter)

1 TB apple cider vinegar

1/4 Cup ice water

1 egg

2 TB lemon juice 

1/4 TSP ground cinnamon 

(or more if you wish to use cinnamon sugar in between apple layers)

French National Sport

In France, cooking is a serious art form and a national sport.

Julia Child

Challah

Years ago I used to make Challah and give it away as gifts every year around Hanukkah, but as people started eating less carbs and going gluten free, I stopped making it because no one wanted a loaf :( 

One of the strange side effects of staying home during Covid 19 times is that suddenly everyone is baking bread, eating bread, and sharing bread :) 

So after baking several other breads, like focaccia, and organic honey whole wheat, it was time to revisit my challah recipe. I've taken changed it from the recipes I followed so much that I will share my version at the end of this post. My version requires FOUR rises, so unless you start early in the morning, start your process the day before you plan to bake your loaf.

This is how the dough should look after the THIRD rise.

This is after you braid and allow to rise for the FOURTH and last time, after brushing thoroughly with the egg white wash. I chose to braid two strands and place one on top of the other for added height (using egg white wash as glue between the braids before the rise), but you can do one big braid or a round braid. Here are some braiding designs/techniques for both simple and complex designs.

 The best part is always having leftovers for french toast the next day :)

Ingredients:

3 - 3 1/4 cups (15-16 ounces) All-Purpose Flour

1 envelope or 2 1/4 tsp instant yeast

1/4 cup (1 3/4 ounces) sugar

1 1/4 tsp sea salt

3 large eggs

4 tbsp (2 ounces) unsalted melted butter

1/2 cup warm water

Directions:

Whisk together flour, yeast, sugar and salt.

If you have a stand mixer with a dough hook,you can use that to mix the following, but you may beat by vigorously hand, 2 whole eggs and one egg yolk (reserve the extra white to use as a wash for later), melted butter, and 1/2 cup of warm water (body temperature). If using a mixer, add the flour mixture and gradually increase speed to medium, beating until dough forms on hook, then knead for 5 minutes, adding more flour if dough becomes too sticky. If you are mixing by hand beat vigorously until a dough forms around whisk, then knead vigorously for 15-20 minutes, adding more flour if too sticky to knead.

Oil a large bowl and place dough in it, covered with plastic wrap for at least an hour or until doubled. Punch down, cover with plastic wrap, and allow to rise again for at least another hour. Punch down once more and allow to rise once more either overnight in the fridge or on a counter away from sunlight for at least an hour.

Punch down your dough once more and form into whatever shape you wish either on a silicone baking mat or in a pan. Brush generously with the reserved egg white mixed with 1 tbsp water and allow to rise one last time for at least 30 minutes - 1 hour.

Heat oven to 375, make sure your rack in in lower third of oven so center of loaf is about in the middle of the oven. Bake for 15 minutes, check the top for browning and if already brown, lower the heat to 350 for another 20-40 minutes until internal temperature is 190 Fahrenheit (your loaf shape will determine the time it takes to brown and bake). 

Allow to cool on wire rack before slicing :)