Zingerman's Deli

This post is less about food, and more about family. What a joyful weekend celebrating the marriage of Carmen and Jim! Friends and family reunited in Ann Arbor, Michigan, the city where Carmen and Jim met and fell in love. Carmen and Jim are beautiful, and their enthusiasm for life and sense of humor is contagious. The day was filled tears of joy, laughter, and of course, lots of dancing. (I had at least three people compliment me on my Papa's dance moves. He's good!) It sounds cliche, but the weekend was a strong reminder of what is most important in life. Through frolicking across the diag, rubbing Alicia's baby belly, invading the Michigan Daily newsroom for photographs, improvising when aisle runners break, slow dancing with Grandpa Johnson, and spending the next morning recounting the reception with in-laws, I was reminded that there is nothing better in life than family. I don't think it is possible to love a family more than I love mine.

“Ahh Zingerman’s… my temple of deliciousness…a national treasure. It is the center of my gastro-deli universe” – Mario Batali


On to the food. An Ann Arbor wedding weekend would not be complete without a visit to Zingerman's Deli, “The coolest small company in America,” according to Inc. Magazine. I was lucky to enjoy the foodie heaven as catered lunch on Saturday while we got our hair done and brunch on Sunday morning. Carmen was also generous to treat guests with magic brownies in our hotel gift bags! You'd think a deli market selling bread, meat, cheese, gelato, cakes, pies and truffles would be mediocre at best. They might seem scatterbrained, with no real focus, but they are able to perfect anything they create. You will not be disappointed with any food item from this deli.

I'll leave you with three closing words of advice.
1. You have not lived until you've eaten the classic reuben and a slice of pecan pie.
2. If you live in this hippy haven, hang out here late night. Zingerman's prides itself on the freshest ingredients, meaning you might leave with a dozen bagels that would have otherwise been tossed.
3. Bring your family along for the ride.

“One of the top 25 food markets in the world.”- Food & Wine Magazine

Banana Bread Pancakes

Bananas are nature's energy bar. I eat the potassium rich food every morning with my oatmeal, and before heading out on an afternoon run. I love bananas when they are bright and yellow, but I can't eat them plain once they've started turning brown. Baking with brown bananas, however, is ideal. The browner the banana, the better the banana muffins, banana bread and banana bread pancakes. After devouring The Tripel's banana bread french toast a few weekends ago, I decided to experiment with mini banana bread pancakes. I knew this dish would be a hit before I even made it. How could I possibly mess up with banana bread pancakes, topped with butter, maple-agave syrup, blackberries and golden raspberries? It'll be a while before I make regular pancakes. Banana bread style is the way to go!

Ingredients:

2 cups whole white wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
1 tablespoon vanilla extract
3 large ripe bananas, mashed
2 tablespoons butter, melted

Maple Syrup (or my new favorite maple-agave syrup blend from Trader Joe's)

Directions:
In a bowl or a mixer, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk in a measuring cup and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas last and mix. Pour in melted butter and stir until batter until smooth.

Heat a pan or griddle on medium heat. Using a big spoonful of batter, pour into mini rounds and cook until bubbles form on top – about 2 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup.

Makes roughly 20 mini pancakes or 10 large pancakes.

The Tripel

When Brent and I found out we were moving back to Los Angeles, we were set on living west of the 405, ideally in Venice, Santa Monica or Manhattan Beach. Brent had just 24 hours to find an apartment before he had to fly back to DC. He found countless bungalows that were just steps from the beach, but they all lacked basic amenities. A few hours into the search, Brent called me telling me he found a great option in Playa del Rey. I was hesitant, never having spent any time there, but ultimately trusted his instincts and signed the lease to our new apartment. We have lived her almost a year, and I absolutely love it! Playa del Rey, tucked away between the Ballona Wetlands, is the epitome of a chill beach community in Los Angeles. 

Playa del Rey is a dive bar lover's dream, but sandwiched between The Shack and Prince O'Wales is this gem. The Tripel has become my new favorite gastropub in LA. It's walking distance from my apartment, which is unheard of in Los Angeles. Their snobby menu includes addictive sweet potato tots, the genius caramelized onion and slaw pretzel burger, and garlic fries you'll dream of. For the adventurous, they serve crispy frog legs and charred baby octopus. Last weekend Brent and I spent a few hours reading on the beach, and on the way home we stopped by The Tripel for brunch. We had "The Cure," the pretzel burger topped with a fried egg and avocado, banana bread french toast, and pear beer cocktails. The Tripel takes pride in their food, and has an incredibly vast beer selection. Perfect for brunch, lunch or dinner. 

Culver Blvd, Playa del Rey

Holy (Cheese and Onion) Enchiladas!

As a teacher I acquire many unusual gifts. Students have shown their appreciation with leftover lunch, Sonic Hedgehog sketches,  and miniature bibles. Once I got a Christmas card with some grocery store coupons! This was a stressful week at school. Being short staffed meant extra responsibility for everyone, less sleep, and less time to stop and just appreciate teaching. Wednesday morning was especially hectic, and the weekend was nowhere in sight. When I got to school I realized I had forgotten my lunch at home, and discovered the photocopier was not working. At 7:00am one of my students saved the day by knocking on the teacher's lounge and bringing me a plate of  warm enchiladas. This avid reader, and aspiring chef had just finished reading Holy Enchilada, the story of a student organizing multicultural week at school. In the story, Hank accidentally uses three cups of chili powder instead of 1/3 of a cup, and is accused of playing a practical joke on the teachers. The book ends with a zingy, yet safe enchilada recipe. My student surprised me by preparing the cheese enchiladas, and WOW it was OUTSTANDING! No practical joke on me :) He topped the cheese enchiladas with moist chicken, the sauce had the perfect amount of spice, and the tortillas were not the least bit soggy. I never could have created something this tasty at 11! I can't believe I am recommending a recipe from a children's book, but if you're feeling like red sauce enchiladas, go for this! It won't disappoint.

            

Macaroni & Cheese

Alaina would be disgusted by this deliciously cheesy Barefoot Contessa grown-up version of baked macaroni and cheese. It is insanely cheesy. I don't understand. How can you be Italian and hate cheese!?  I happen to be in love with this dish. Over the years baked macaroni and cheese has become my ultimate indulgence meal. Brent and I always bake macaroni and cheese for his birthday. I've experimented with several blends of cheese, and toppings, and this one tops them all. I love the creamy blend of gruyere, with the bite of blue and cheddar cheese, topped with crusty bread crumb topping. I'm drooling as I type. Too bad we never have leftovers. 

Ingredients:
Kosher salt
2 cups whole wheat elbow macaroni
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves

Directions:
Preheat the oven to 400 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a baking dish.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Baked Eggs with Chorizo and Potato

Marta, Brooke, Mary Ann and I braved the crowds, and celebrated Easter Sunday at Saint Monica Catholic Church in Santa Monica. The parish organized eleven services throughout the day, and they were all filled to capacity. It was beautiful seeing a long line of people wrapped around the block waiting for their spot in church to worship. After mass we cooked a tasty Easter brunch with mimosas, fruit salad, carrot cake, and this egg dish. Thank you Food and Wine Magazine for making this my go-to brunch dish. I've made it several times over the past few years, and am finally sharing it with my huge following of fans to enjoy.  Happy Easter!

Ingredients:

2 pounds medium Yukon Gold potatoes
1 1/2 pounds chorizo (we used soyrizo from Trader Joe's)
1 large yellow onion, finely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6-8 large eggs

Directions:
Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces.
Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.
Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat.
Using a ladle, make 6-8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny.

http://www.foodandwine.com/recipes/baked-eggs-with-chorizo-and-potatoes

Gorgonzola Mushroom Risotto

This was a rummage meal that I never intended on posting. Last weekend we were running low on groceries, and had no desire to go out in the rain (LA shuts down when it's raining). Giada's commercial advertising her cooking line caught my attention. Her Gorgonzola Mushroom Risotto sounded unique and elegant, and we already had most of the ingredients at home! I braved the rain for some gorgonzola and mushrooms, and was pleasantly surprised when Brent responded with an "Ohhhh yeah!" after his first bite. How can I not blog this dish with that kind of comment?

Ingredients:
4 cups low-sodium chicken stock
12 ounces mushrooms
3 tablespoons butter
1 medium onion, diced

1/3 cup of frozen corn, thawed (optional-adds some color and texture)
1 1/2 cups Arborio rice or farro
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup (3 ounces) Gorgonzola, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:
In a medium saucepan, heat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and cook until the onions are tender but not brown, about 3 minutes. Add the mushrooms. Cook for 5-6 minutes, until all liquid has evaporated. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add a ladle of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding a ladle-ful (is that a word?) at a time, and allowing each spoonful to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, corn, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately. Makes 4 servings.

Cannellini Bean and Sausage Cassoulet

Cannellini Bean and Sausage Cassoulet is a great meal to prepare on a rainy Saturday afternoon. With soaking and cooking the dried beans, it took several hours, but the end product was well worth the wait. I could have been lazy by using canned cannellini beans, but these huge deliciously buttery runner cannellini beans were heartier and did not get mushy in the oven. Mama prepared this meal this weekend too! We periodically cook the same recipe to compare tips and ideas. With Mama being in Michigan it makes me feel a little bit closer to her. Until yesterday I did not even know what a cassoulet was. With a bit of research I learned it is a French meat and bean casserole traditionally prepared in a deep, round pot. I should have guessed it was French in origin. Mama, the French teacher, picked it out. Although it will never replace someone's presence, if you live far from loved ones, consider starting a long-distance cooking club. Bon appetit!

Ingredients: 

Beans and Sausage-

3 cups dried runner cannellini beans
2 tablespoons extra-virgin olive oil, divided
8 fresh hot Italian chicken sausage links (about 2 pounds)
1 leek (white and pale-green parts only), cut into 1/4-inch-thick rounds
1 small yellow onion, finely chopped
Salt and black pepper
5 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 1/2 teaspoons smoked paprika
3 cups low-sodium chicken broth
1 28-ounce can whole tomatoes, drained, crushed with your hands
7 sprigs thyme
2 bay leaves
2 sprigs rosemary

Mama's Cassoulet

Breadcrumbs-
2 tablespoons extra-virgin olive oil, divided
2 cups panko breadcrumbs
Salt and black pepper
1/2 cup chopped flat-leaf parsley (or a tablespoon dried parsley)
1 teaspoon finely grated lemon zest


Directions:

Beans and Sausage-

Place beans in a large pot and cover with water by 3 inches. Bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.

Drain beans. Add fresh water to cover by 3 inches. Bring to a boil; reduce heat to medium and simmer, uncovered, until beans are just tender but not mushy, 1 1/2–2 hours. Drain, reserving 1 cup bean broth.

Preheat oven to 450°. Heat 1 Tbsp. oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until golden all over, 7–8 minutes. Transfer sausage to a plate and set aside.

Place 1 Tbsp. oil, leek, and onion in same pot. Season with salt and pepper; cook, stirring occasionally, until vegetables are softened and light golden, about 5 minutes. Add garlic and stir for 1 minute. Add tomato paste and paprika; stir constantly until paste is caramelized, about 2 minutes. Add reserved 1 cup bean broth, beans, chicken broth, and next 4 ingredients; bring to a boil.

Cover and bake until beans are very tender, about 30 minutes. Add sausage (and any accumulated juices) to pot, pressing to submerge. Bake until liquid is reduced and slightly thickened, 40–45 minutes longer.

Breadcrumbs-
Meanwhile, heat 1 Tbsp. oil in a large skillet. Add breadcrumbs and cook, stirring often, until golden and crisp, about 3 minutes. Season with salt and pepper.

Remove 2 bay leaves. Sprinkle breadcrumbs over beans and drizzle with remaining 1 Tbsp. oil. Bake cassoulet until breadcrumbs are browned and liquid is bubbling, about 12 minutes. Let sit for 10 minutes. Sprinkle dried or parsley and lemon zest over just before serving.

Adapted from Bon Appetit

http://www.bonappetit.com/recipes/2012/03/chorizo-and-gigante-bean-cassoulet?printable=true

Cucumber Limeade

What do you do when you bought too many limes for your margaritas? Make enchiladas, blend them in smoothies, and refresh yourself with Cucumber Limeade.  Simple. Wonderful. You have no idea what you are missing until you try.

Ingredients:

2 cups of water

1.5 cup ice

1/3 cup sugar
2 English Cucumbers

3 limes

Directions:

Peel one and a half of the cucumbers. Place in a blender. Add ice, sugar, water, and two squeezed limes. Blend. If your blender has a million (hyperbole) blending options, choose liquefy. Pour into four glasses. Garnish with remaining lime and cucumber.  

Chipotle Mango Quinoa

If you suffer from cilantrophobia and are disgusted by the “bug-infested bedclothes" smelling herb topped on this dish, take a deep breath. The cilantro is optional. I am blessed with Mexican genes that embrace this fresh garnish. Unfortunately, not all foodies feel the same way. Julia Child told Larry King that if she detected cilantro in a dish, she would pick it out and throw it on the floor. Celebrity chefs Ina Garten and Fabio Viviani agree, having publicly declared their hatred for the herb they claim tastes likes soap. The I Hate Cilantro facebook group has more than 10,000 passionate followers sharing cilantro horror stories, and providing tips to help haters enjoy cilantro-free Asian and Latin food. If you're a hater, keep reading. Chipotle Mango Quinoa has a beautiful balance with the spicy chipotle and sweet mango, is packed with nutrients, and has the option of being topped with the controversial green herb. I love everything about this dish. Cheap. Healthy. Quick. Filling. It also happens to pass the three-day cleanse test, and I was not even trying!

Ingredients:
1 red onion, chopped
2 cloves garlic, minced
3 chipotle chiles, minced with some of their sauce
1 tsp dried oregano
¾ cup dry quinoa

15 oz can black beans, rinsed and drained
½ cup frozen corn
1 ½ cup low sodium vegetable broth
salt and pepper
mango- diced
a handful of cilantro, optional
a few lime wedges

Directions:
Coat large skillet with cooking spray and place over medium heat. Add onion and garlic. Cook, stirring until the onion is soft, about five minutes. Add chipotles and oregano and continue to stir for about one minute.
Crank up the heat to medium-high, add the quinoa, and sprinkle with a pinch of salt and pepper. Continue to cook, stirring frequently for 3ish minutes.
Add beans, corn, stock and bring to a boil. Stir, cover and reduce heat to low. Cook, undisturbed for 15 minutes.
Uncover and check quinoa. If the kernels are still crunchy, add a little more liquid and cook for another few minutes. Top with mango, cilantro and lime.

Wurstküche Venice

When I moved back to Los Angeles in June the hot new restaurant I constantly heard about was Wurstküche. Being a Westside snob rarely crossing the 405 on the weekend, I kept putting off the drive to downtown Los Angeles for exotic sausages, Belgian fries and beer. 

A few months ago while driving on Lincoln Blvd, my least favorite street in LA, I saw the Wurstküche logo on a warehouse. Yes! They're bringing Wurstküche to Venice Beach! (And a reason to feel OK about driving on ugly, trafficy Lincoln.)

Wurstküche is worth the hype, serving rattlesnake, alligator and duck sausages for the adventurous, as well as your more traditional bratwurst and hot italian for those wanting to keep it simple. All sausages are served on a yummy fresh roll, and topped with your choice of sweet peppers, caramelized onions, spicy peppers, or sauerkraut. In my three visits I have sampled the Mango Jalapeño, Sun Dried Tomato and Mozzarella, Alligator and Pork Andouille, and my favorite, the buttery, spicy, delicious Rattlesnake and Rabbit with Jalapeño. 

Not only are the sausages super tasty, the fries are ahhhhh AMAZING! Double dipped Belgian fries are served with your choice of tasty dipping sauces (our favorite is the Chipotle Aioli). The fries are thick and crunchy, but soft on the inside.

Wurstküche also offers a huge variety of beer, and their bar tenders have the expertise to find you something to suit your individual beer requests. Last night while celebrating Alaina's 26th birthday I tried the Franziskaner, which was both fun to say and sip!

If you live in LA and you have not been to Wurstküche yet, go now! If you visiting from out of town, add it to your agenda. You won't be disappointed.

Tex-Mex Sloppy Joe Sandwich

I love the Homesick Texan. Food blogger Lisa Fain embraces her southern roots by cooking Tex-Mex comfort food from her New York City apartment. Lisa's love for Texas is obvious through her blog posts. Her collection of recipes include authentic Texas ingredients, are creative and taste delicious. I have recreated her stuffed peppers and chocolate pie, both of which were outstanding, however I decided to feature this sloppy joe recipe because of its simplicity. Although the recipe contains many ingredients, many are either already in your pantry, or inexpensive and easy to find. It is also one of Homesick Texan's more balanced dishes. Healthy Texan food is hard to find! The chipotle gave a nice kick, and the creamy guacamole took the sandwich up a notch. Make sure you have plenty of napkins, and a knife and fork. These really are sloppy!

Ingredients:

1 1/2 pounds ground lean beef
2 chipotle chile in adobo sauce
1/2 medium yellow onion, diced
1/2 bell pepper, seeds and stem removed, diced
3 cloves garlic, minced
15 ounces canned low sodium tomato sauce
2 teaspoons oregano
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/4 teaspoon ground allspice
Pinch of cayenne
2 teaspoons Worcestershire sauce
12 ounces Mexican lager
2 tablespoons ketchup
1/2 cup cilantro, divided
1 lime, juiced
Salt and pepper to taste
4-6 warm rolls
Guacamole, cilantro, and sliced jalepeños for serving

Directions:
Using a skillet, on medium-low heat, cook the meat until browned, about 10 minutes. Add the onions and diced bell pepper and cook until soft, about 5 minutes. Add the garlic and cook another minute.

Using a blender, mix the tomato sauce, chipotle chile, oregano, ground cumin, smoked paprika, allspice, cayenne and Worcestershire sauce. Pour sauce into the skillet along with the beer, ketchup and half of the cilantro. Stir to combined.

Cook on medium-low heat uncovered for 15 minutes and then add the remaining cilantro and lime juice. Add salt and pepper according to your taste.

Serve on warm rolls with guacamole, cilantro, and jalapeño slices.

Makes 4-6 sandwiches