Why Bake When You Can Bombe?

Tonight I discovered an adorable new ice cream parlor in Sacramento, La Bombe Ice Cream & More, and it reminded me of this incredibly simple but impressive dessert I used to make all the time! Sacramentans, I highly recommend you check this place out. They use Gunther’s ice cream (which is fabulous), have incredible flavor combinations, and the staff is delightful. Here are two of their finest combos…

The Italian Bombe

mocha almond fudge, bittersweet chocolate and vanilla ice cream layered with chocolate cookie wafers and topped with Italian amaretti cookie crumbles 

The Neapolitan Bombe

chocolate, vanilla and strawberry ice cream layered with chocolate cookie wafers, French strawberry jam and an Italian Amarena wild cherry 

I know that summer has come and gone but I eat ice cream year round, and a bombe is as good as it gets. It can go toe-to-toe with any layer cake but takes a lot less time and effort. Here are the basics…

Mixing Bowl Prep:

You'll layer the ice cream inside a mixing bowl to create the dome look and there are a couple ways to prep it. You can line it with plastic wrap, which makes it really easy to get it out of the bowl, but it will create little lines in it. If you’re covering it with ganache or whipped cream later that won’t matter. If the ice cream will be seen brush the bowl with vegetable oil and freeze it for a while before filling.

Ice Cream:

Let the ice cream soften so you can use a spatula to spread it around your bowl. Cover the inside completely with your first flavor, then fill the middle with as many layers of different flavors and toppings as you like. Freeze it between layers for about 20 minutes.

Crust:

You don’t really need a “crust” but I like a little crunch at the bottom. Chopped nuts or cookies are simple, tasty options. Just press the toppings into the last layer of ice cream while it’s still soft or add chocolate fudge and sprinkle on top of that.

The best part is that much like cakes even if it doesn’t look amazing when it pops out of the bowl you can still dress it up. Graham cracker crumbs, finely chopped nuts or ganache will erase all imperfections, and no one’s ever complained about whipped cream with a cherry on top! 

My SF Day: Ferry Building, Central Kitchen & Alton Brown

I spent Saturday in San Francisco basically geeking out about all things food – revisiting some favorites at the Ferry Building, trying out a new restaurant, and listening to Alton Brown wax poetic about endothermic reactions!

Ferry Building

ferrybuildingmarketplace.com

My first stop was at one of my favorite places in the city, the Ferry Building. It’s packed with wonderful shops and restaurants and you can’t beat the view. Some highlights include Cowgirl Creamery (cowgirlcreamery.com) for incredible cheese and Boccalone (boccalone.com) for incredible meats! I’m a big fan of their “Salumi Cones.” Genius.

Don’t fill up before you hit Hog Island Oyster Co. though. (hogislandoysters.com) There’s usually a line to be seated but it’s definitely worth it and they’ll serve you champagne while you wait!  The oysters are fantastic. If you know someone who is on the fence about them this is the perfect place to go and these two are the perfect varieties to order… 

Kusshi  

Deep Bay, British Columbia

The larger oysters at the top, these are very mild.

Sand Isle Kumamoto 

Humboldt Bay, CA

The smaller oysters at the bottom, these are mild as well but taste almost creamy. My favorite.

A bonus: They serve delicious sweet rustic bread from Acme Bread Company (acmebread.com), which is also in the Ferry Building. 

adorable recipe-wrapped candle

Central Kitchen

3000 20th St

San Francisco, CA

centralkitchensf.com

This is a new restaurant from the owners of the popular Flour + Water (still on my to-taste list). It's tucked away just down the street from F + W behind Salumeria, their fabulous delicatessen. I fell in love with it in the first five minutes based solely on the simple but creative décor in the indoor/outdoor space and our charming, enthusiastic server.  

I love the large format "tile" bolted to the back wall.

The back of a stucco building becomes modern bench seating.

We ordered quite a bit of food but here are the highlights...

crispy trotter with chopped clams & tonnato

This was my first time trying pig's feet! It tasted like pig face to me, which is delicious. I'm pretty sure these are a staple on the menu, they just swap out the accompaniments. It's a great way to start your meal - tender, flavorful pork deep fried with cream sauce and fried capers. Plus, you'll feel better knowing that you opened with something adventurous. 

chicken liver mousse with fig mostarda & spiced wine 

 If you're only going to order one starter, make it this one. It's beautiful and you won't be able to part with it until the jar is scraped clean. 

Confession: I kept eating it between courses and when the toasted bread ran out I put it on the homemade oat caraway rolls they serve to start. If we didn't have to get to the theatre I probably would have kept it around for the dessert course. It's that good. 

Last Stop - Castro Theatre... 

An Evening with Alton Brown
Presented by Bay Area Science Festival (Now through November 4^th!)

bayareascience.org

I wasn’t quite sure what to expect with this one to be honest, but I was very excited about it. Turns out there were hand-drawn slides, experiments, and laugh out loud moments that even Alton didn’t see coming. (I'm pretty sure he was as entertained by San Francisco as we were by him.) Here’s what I learned… 

- There’s no such thing as cold.

- Alton’s position on organic vs. conventional produce: Buy local above all else.

- The secret to killer spare ribs: Sous vide for 72 hours and finish them off with a blowtorch!

- Bow ties are cool. 

Braz-erkely: Brazil Cafe

Brazil Cafe
1983 Shattuck Ave
(between Berkeley Way & University Ave)
Berkeley, CA 94704

This stand may be small in stature, but with it's bright color scheme and a flood of people waiting for their orders, it's tough to miss Brazil Cafe.

Upon arrival, you are greeted by the owner Pedro, who offers a sample of his tri-tip dipped in cilantro sauce. The tri-tip is soft, buttery and the cilantro cream adds the perfect herbal kick to it.

 

Unlike a lot of food buses and stands, there is an ample amount of seating here. The water is self serve, but there is a free mango smoothie offer if you check in on Yelp, so that makes up for the lack of service. Mom was clearly not amused with the lack of shade and a restroom...












My mom ordered the tri-tip plate which was loaded with food. The rice that came with it was especially different. I'm not sure if it had a cream or possibly cheese added to it? It didn't have the dry consistency that a lot of South American dishes have.

I ordered the "Pedro's Favorite", which is a sandwich packed with tri-trip, ricotta cheese, jalepanos, pimento stuffed olives, pinapple, sauteed onions and topped with his house cilantro sauce. I could only eat 1/2 of this sandwich due to the size. It may sound like a strange combination of flavors, but they all blend perfectly together. This is without a doubt one of the best sandwiches I've ever eaten. I even saved the other half and ate it when I arrived to Seattle the next day.

So if you're in Berkeley, you have to try this place!

Little Things Mean a Lot: Hardy Kiwis and Feijoa Fruits

Last Fall I discovered Hardy Kiwis at the West Seattle Farmer's Market. At first glance, they looked like olives so I was a little skeptical. When you bite into them (no need to scoop, just pop 'em in) they are just as sweet and juicy as a kiwi. The only bummer was I never saw my Hardy Kiwi man again.

2 weeks ago I lucked out and the Hardy Kiwis were back! They seem to only be around once a year in October, so if you see this stand, pick a batch up. I brought some to work and when my co-workers cut them open, the reaction was "awww".

I'm striking out on other ways to try Hardy Kiwis, so the best options for my readers are to wait for the West Seattle Farmer's Market in October of 2013, or to purchase a plant. They sell the plants here:
http://www.burpee.com/

I just shot a role on a TV show in the Bay area and got the chance to hang at my mom's house in the Greenhaven neighborhood of Sacramento. I have memories of eating the petals off the fruits in the Spring before they grow. Luckily for me, mom's fruit tree was in full bloom. Feijoa has a similar flavor to guava, but it's texture is grittier and it's more fragrant. To eat it, cut the fruit in half and scoop out the pulp, the same way as a kiwi. It grows rapidly in New Zealand but also grows in California, and regions in Texas to Florida.  If I could bottle it and create a perfume I would. I've never seen it sold in grocery stores, but I found them sold here:
http://www.buyexoticfruits.com/feijoa.html

Luckily, mom is shipping some up to me so I can have a taste of New Zealand in the PNW.

Champagne Cocktail Time!

French 75

I’m hosting a bridal shower pretty soon so the menu planning begins… with cocktails! We’re doing brunch, which of course calls for champagne, but I refuse to serve mimosas when there are so many more exciting options. Below are my favorite finds so far, please comment and add to the list!

French 75
gin, lemon juice, simple syrup, champagne (garnish with a lemon peel)
This is my favorite cocktail of the moment. It’s admittedly strong for brunch, probably more appropriate to sip over oysters later in the day, but we’re celebrating! 

Missy Bell
St. Germaine, grapefruit bitters, champagne (garnish with a grapefruit peel)
This one is named after a friend who invented it at The Shady Lady in Sacramento. It’s highly addictive.

Kir Royale
Crème de Cassis, champagne (garnish with a citrus peel)

Lavender Sparkler
lavender simple syrup, champagne (garnish with a lavender sprig)

Ginger Sparkler
ginger simple syrup, champagne (garnish with a lemon peel)

Cranberry Sparkler
cranberry, Cointreau, champagne (garnish with an orange peel)

Pear Sparkler
pear brandy, champagne (garnish with a thin pear slice)

Rosemary Lemon Sparkler
rosemary simple syrup, lemon juice, champagne (garnish with a rosemary sprig)

Classic Champagne Cocktail
sugar cube soaked in bitters, champagne (garnish with a lemon peel)

When I throw parties I love to offer a fully stocked bar complete with handwritten cocktail menu cards to inspire guests to be creative with their beverage selection. Flavored simple syrups are the most inexpensive way to create an impressive bar, especially when you put them in antique thrift store bottles with handwritten labels. They're incredibly easy to make too! It’s just equal parts sugar dissolved in boiling water and left to cool, with any flavoring you like. If you have a lot left over it’s great with iced tea and sparkling water, or if you’re a baker it works miracles on layer cakes! In bakeries it’s standard procedure to brush the cakes with simple syrup to keep them moist. It’s the best kept secret that you won’t find in recipes and when you use the flavored syrups your cakes will taste even better! 

New York State of Mind: The Big Apple Part 3

Katz Delicatessen
205 E Houston St
(between Avenue A & Essex St)
New York, NY 10002

Yes, this is the place where Meg Ryan fakes an orgasm in "When Harry Met Sally". Yes, you will have the same reaction when you bite into the pastrami reuben- only yours won't be fake. This sandwich is a gigantic gooey mess that I could only eat half of in one sitting. The tenderness of the meat and softness of the bread is what sets it apart from other sandwiches. The housemade pickles were crispy, sour and fresh. Marcie's turkey sandwich with a Russian dressing was also very good. It seems expensive when you look at the menu, but it's worth it. The staff hooks you up with samples prior to ordering the sandwich of your choice.    

Sons of Essex
133 Essex St
(between Stanton St & Rivington St)
New York, NY 10002

I loved the interior to this place. It's dark, the furniture looks vintage and there's a girl DJ-ing on a Macbook. It felt like a shooting location for "How to Make it in America", it's very youthful. 
Marcie and I had a round (or two... or three...) of bottomless mimosas to start. 

My favorite part of our brunch was the kale Caesar salad. It tasted like it was just brought from the Farmer's market, it was perfectly dressed and bialy croutons. 

I read "Mac 'n Cheese Omelet" on the menu and thought it sounded so rich, creamy and wrong that I had to try it.  To my surprise it was lighter than I imagined, it's not an overwhelming eat.

I think any "mac 'n cheese" lover would appreciate this. I know you're out there... 

A Treat Amongst the Trees. The Maiden Publick House, Big Sur, Ca.

My Husband and I found ourselves in Big Sur, enjoying a mini vacation, which is a rare moment in our lives. While our plan was to camp and cook, and drink wine on the beach, we found ourselves just steps away from a cozy little pub.  Who can resist a beer mid-day in the sun amongst the trees?

  

While the bar was quaint and cozy, the beer list was far from lacking.  With a tap selection of California micro classics from Speakeasy to Port Brewing, to great imports like Paulaner and Unibroue, I had a hard time making a decision.  On top of the great draught list, was an incredible Belgian bottle selection, which always brings a smile to my face.

The Staff was incredibly warm, and I felt right at home.  I was feeling the "end-of-summer blues" so I ordered a Twilight, an american blonde ale brewed by Deschutes Brewery.  Just off the highway, The Maiden is surrounded by Redwoods, so we had to take advantage and sit on the patio.

The Twilight was easy drinking, soft citrus notes, and caramel flavors, with great persistent bubbles.  I love this kind of beer when it's warm, and it didn't disappoint.  Without fail, my husband orders a Rodenbach Grand Cru (I can't blame him, I do consider this to be the beer I would hope to have if I found myself on a deserted island).





And without fail, I generously helped myself to his beer (thank god he's patient with me).  Really, I cannot express enough how it always satisfies, no matter what the time, the weather, or the occasion.  Cheers to great beer in Big Sur. And a big thank you to The Maiden, and mother nature itself.


If you find yourself on the coast in Big Sur check out The Maiden Publick House which is located on Highway 1, at The Village Center Shops.

Austin Eats: Elizabeth St. Cafe, Foreign & Domestic

Elizabeth Street Cafe 

Noodles * Bánh Mì * Boulangerie

1501 S. First Street 

Austin, TX 

elizabethstreetcafe.com

I ate here three out of my five days in Austin, and loved every meal! This adorable cafe features a blend of French and Vietnamese cuisine and the service is as good as their delectable dishes... 

Pork Belly Steam Buns (Cucumber, Cilantro, Hoisin, Sriracha) w/Poached Eggs

This is the perfect breakfast you didn't know to crave until you saw this photo and now, if you're like me, you won't be able to get it out of your mind. (Sorry.) It was incredibly good, and such a leap from the standard brunch menu! The soft steam buns with rich pork belly and fresh crunch of cucumber, sweet and spicy with the sauces, are amazing on their own let alone paired with perfectly poached eggs. I might steer clear of breakfast reviews for a bit, biased now.  

Pork & Shrimp Crepe w/Coconut & Rice Batter, Bean Sprouts, Herbs, Lettuce Wraps, Nuoc Cham

This is from their lunch menu and it's another jaw dropping dish. Their coconut and rice batter gives the crepes a really crispy texture and interesting flavor, the best I've had. The filling is incredibly flavorful and well balanced. They recommend eating it in the lettuce cups they serve alongside it and I'll second that! 

A friend and I enjoyed a few other dishes that I don't have pictures of as well, everything impressed. It's one of those restaurants you wish you could pack up and take home with you! Until next time... 

Foreign & Domestic 

306 E. 53rd St.

Austin, TX

fndaustin.com

This place was a recommendation from a local bartender after I listed off the spots I wanted to try. He nailed it. 

Guy Fieri visited with "Diners, Drive-Ins and Dives," which I find a bit strange because it doesn't really feel like any of the three "D"s but it is definitely feature-worthy. 

Gruyere Popovers

Do not skip out on the popovers if you dine here. It's what they're known for and they are fantastic. Plus, gruyere! Is there a finer cheese? 

Shrimp & Grits w/Pulled Pork, Soft Egg, Chives, Veloute

Squid Ink Fettucini w/Wild Boar Ragout, Cherries, Chilis

I'm a sucker for shrimp and grits, almost always order it if it's on the menu. Also, squid ink fettucini so my friend and I had to order both and split them (a common occurrence when dining with me). Both were great but the wild boar ragout was outstanding. 

Apple Pie in a Jar

Here's my issue with pie: I'm not wild about the crust. I spent three years working in bakeries, more baking at home perfecting my pastry dough recipes, so I know what's good and bad but I've come to terms with the fact that I just don't really like it either way. I love Dutch Apple Pie though - the topping, the filling, the ice cream on top. All the best parts are layered here in an adorable little jar. Perfect! 

This place is pretty far from downtown so I would not recommend taking a cab here on a Friday or Saturday night. They'll never come back for you! We had a three and a half hour wait. Literally. Still, it was worth it and I'll definitely go back! 

New York State of Mind: The Big Apple Part 2

Lombardi's Pizza 
32 Spring St
New York, NY 10012

This was a "small" pizza... Half of it was just cheese and on the other half I added prosciutto. This was the stereotypical "New York pizza". It was thin crust, light sauce and fresh mozzarella cheese. It was good, but I still prefer a "Chicago pie" or what I refer to as a "West Coast pizza", meaning thicker crust, so you can dip it in sauce, lots of sauce and toppings. Also, my prosciutto side was a bit burned and I didn't have time to send it back. 

Bareburger
85 2nd AveNew York, NY 10003

Marcie, my best friend lives in the East Village and there's an abundance of unhealthy (but delicious) options. I tell myself that eating here was healthy because it's all local and organic... Hey, I could do a lot worse! 

They have all kind of grass fed "specialty"meats like Bison, Ostrich and Wild Boar. I went with their Mediterranean, a lamb burger with a mint cucumber yogurt, tomato, apple-wood smoked onions and cucs on a whole wheat bun. The burger was drippy, messy and yummy. Plus, I "liked" them on Facebook and I scored a free basket of fries!

This isn't a review, but one of the most fun things to do in Manhattan is walk around Chinatown. There are late night markets, lots of ducks hanging in windows, fresh catches on ice and nail salons open past 8 PM. 

New York State of Mind: The Big Apple Part 1

I went to New York City to visit my BFF Marcie and watch my pal Molly Ryan (http://mollyryan.com/) record songs for an upcoming album. It wouldn't be a fun trip if I didn't try the affordable Bourdain's list spots (http://www.menshealth.com/nutrition/must-visit-restaurants) and other spots in between. Here are the food highlights from my trip in a 3 part post.

Russ & Daughters

179 E Houston St
(between East Houston St & 2nd Ave)
New York, NY 10002

Marcie lives in East Village and one day when she was working I decided to wander the streets myself. I didn't know I was going to stumble upon the place, I remembered Tiffany posting in the "Bucket List" so it was perfect timing!

Hmmm.... Where I have I seen this place before? Oh yeah, I saw Parker Posey feed Louis C.K. a sliver of smoked salmon on the show "Louie". It's cramped like a traditional NYC place. There is an overwhelming selection of smoked fish here. It took me about 10 minutes to figure out what I wanted. I finally asked the counter guy his favorite and I went with that. 

I had the pleasure of eating my Norwegian Smoked Salmon on a Bialy with cream cheese and capers with a fantastic view....

Trash bags aside, the smoked salmon had a smokey and buttery taste that puts it on a whole other level of amazing. I want to go back and try the Pastrami cured salmon. 

Sylvia's Restaurant 

328 Malcolm X Blvd
New York, NY 10027

Walking around Harlem was so much fun. I went to the Harlem market, grooved to an Ella Fitzgerald tribute band and saw the Apollo theatre. 

I stopped into Sylvia's, a popular Soul Food spot in Harlem. I was a little concerned when I sat down and noticed a hot sauce bottle with Sylvia's face on it- did I accidentally stumble into a chain restaurant? No, her hot sauce is just that popular/amazing and has been sold to the masses. Phew! 

I got the fried chicken with collard greens and mac 'n cheese. The greens were a little soggier than I prefer and the chicken could've used more spice (Sandra Dee's in Sacramento has the best spices for their fried chicken). 

I've eaten a lot of mac 'n cheese in my lifetime and this was the creamiest, dreamiest kind I've ever had. Made the trip in there well worth it.