LOW-CAL CHOCOLATE DELIGHTS - Swim Suit Season approved!

Hey, everyone, I'm  Bonnie, the new Girl in town.  I'm here to encourage & teach you how to make food FROM SCRATCH!  "Why bother?" you ask. Because you'll save a ton of money AND eat healthier.  That's why.

So Mother's Day is fast approaching (Note to my kids: it's THIS Sunday!). We moms love homemade gifts and we love chocolate. Do you see where I'm going?

I have a yummy chocolate cookie recipe that's low-cal and easy.

Okay - deep breath.  You can do this!

LOW-CAL CHOCOLATE DELIGHTS – I made 43 cookies

• 2 egg whites
• 2/3 cup granulated sugar
• 1/3 tsp vanilla
• 4 oz unsweetened chocolate, melted and cooled

Beat egg whites just until they become stiff (when the peak that forms when you lift up the spatula doesn’t collapse). With beaters going, add in sugar a tablespoon at a time. Whites will become glossy.

Scrap the batter clinging to the beaters into the bowl. Pour in the chocolate and vanilla, and gently fold everything together using a large spoon. It’s okay if it’s a little streaky – they look pretty that way.

Preheat oven to 350º Fahrenheit.

Spoon batter onto greased or nonstick cookie sheets. Bake for 15 minutes.

Remove from oven and let cookies set 2 minutes on hot sheet before transferring them to a wire rack. Store in airtight container.

Patties and Pies: 3 Square Cafe + Bakery's Summer Pop-Up

The term "pop-up" doesn't just apply to fashion. Restaurants in cities all over the world, especially in the past couple of years, have been developing their own pop-ups. Pop-ups are tough on customers because unlike a restaurant that has central locations, we can't always get that food again. As a customer, we have to savor that food while we can. Food trucks are probably the most popular form of a pop-up I can think of, but I'm starting to see more in actual restaurants.

I finally got around to walking the Abbot Kinney First Friday in Venice, CA last week. Abbot Kinney Blvd. was deemed "the coolest block in America" by GQ magazine in 2012 and I can see why. The mile long street has a very hip, boho-chic vibe to it. Even the buildings with expensive retailers look distressed and as if they've been there since the 60's. I like this look though. It's fun. 

There was an overwhelming amount of food trucks on Abbot Kinney. I suppose I could've stopped at one, but I didn't want to wait in a long line only to end up eating my food on the sidewalk. I found 3 Square Cafe + Bakery and found to be aesthetically inviting right off the bat.

3 Square Cafe + Bakery 

1121 Abbot Kinney Blvd. 

Venice, CA 90291

rockenwagner.com

I am coining their patio "the coolest people watching spot in America", cause it has a great view of the block. 

3 Square is known for their German and Californian blended Breakfast and Lunch on the weekdays and Brunch on the weekends. During the Summer they have a dinner pop-up open Wednesday - Saturday nights 4 PM - 10 PM called Patties and Pies. As you can gather from the name, it's all about burgers and dessert pies. It all sounded amazing and after a long walk, I was ready to kick back and chow down.

3 Square is owned by Chef/Restaurateur Hans Rockenwagner who wrote the popular cookbooks Rockenwagner and Das Cookbook: German Cooking...California Style. Hans is well known in the LA food scene for providing pretzels and other baked good to retailers like Gelson's and Whole Foods. He's also credited with inventing the Rockenwagner Pretzel Burger, which has been imitated by many other restaurants. I was stoked to come in on a night he was there, cause he was able to provide me with a look at their updated Patties and Pies menu starting this week (5/3/15). Foodies, it's  sehr gut.

Pictured: Avocado Fries

The avocado fries are a staple here. It's literally a sliced avocado, battered and deep fried with a side of fire roasted salsa. I was amazed by this dish, because even though it's deep fried, it has an unexpected freshness to it. I expect to see county fairs imitating this dish soon. 

Pictured: Avocado Crostini

Yes Foodies, I was on an avocado kick that day. The avocado crostini is another longtime dish here. The toast is fresh baked, then grilled, topped with mashed avocado and watermelon radish. Simple, yet delectable. 

Pictured: Grilled asparagus with leeks and romesco sauce

This is an interesting item to have on the menu, cause it's inspired by Spanish tapas. The fresh asparagus is grilled and topped with leeks. The leeks are prepared in a similar style to Calcotada, the leeks are roasted, then topped with a romesco sauce. The romesco sauce at 3 Square is made with ground almonds, which adds a soft nuttiness to it. It still has that expected garlic and chilli kick to it. 

Pictured: The Swiss Burger

Oh boy. Here we go. It's a doozy to eat, but it's so worth it. It's a ground veal patty, topped with fried onion rings, bacon, hash browns, swiss cheese, lettuce, tomato, then smothered with a parsley aioli and that is all sandwiched in a biscuit bun. It's bonkers. It's also one of the best burgers I've ever had and now I'm wishing more places had veal patties. This burger separates 3 Square from all the other burgers on the Westside. 

Pictured: Wild Blueberry Pie

It wouldn't be Patties and Pies without a delicious pie to finish it off. The blueberry pie a la mode paired with a hot cup of their Stumptown Coffee brought out the Dale Cooper in me. The crust is flakey and buttery. The filling was packed with actual berries that maintained their flavor. 

I can't turn down a Twin Peaks reference. 

Foodies, you have to stop into Patties and Pies this Summer before the pop-up goes away! Check out rockenwagner.com for more information. 

Girls on Food Chicken Adobo Tacos

Last weekend I had a Filipino potluck for the Mayweather/Paquiao fight. I was a little nervous about this theme, since I usually cook classic American dishes. I just wanted to make food as good as my Lola made when I was a kid. Dishes served included pork lumpia, ube rolls, lechon kawali (fried pork belly), turon and pancit. I also made Shoyu eggs as a topping for the pancit but had so many leftover I decided to make that an appetizer (recipe coming soon). The biggest hit was the Chicken Adobo Tacos. They came out perfectly moist, tangy and with a spicy kick that wasn't overwhelming. I'm considering this to be my signature dish from now on but you guys can try it at home too.

Girls on Food Chicken Adobo Tacos
Serves approx. 12- 15

Ingredients:

2  chicken legs (with bone)
4 chicken thighs (with bone)
4 chicken breasts (I used skinless/boneless but you can use with skin and bone)
3 tbsp. coconut oil
1 large white onion
1 whole garlic bulb
2 medium red bell peppers
1/2 cup of water
1 1/2 cup of Marca Pina soy sauce
1 1/2 cup Tropics Spiced vinegar (strained)
1/2 cup apple cider vinegar
1 6 oz. can of tomato paste
6 - 8 bay leaves

4.5 inch corn tortillas

Topping options: 

Cojita cheese
Chopped onion
Chopped tomato
Cilantro
Black olives
Lettuce
Sliced Avocado
Sliced lime

Preparation:

The best way to cook this is with a 6 qt. Crock-Pot. Start by slicing white onions, bell peppers and mincing the garlic. Brown them with the chicken in a large stovetop pan with the coconut oil. After they are brown, place all items in the Crock-Pot. There will be a lot of flavor left on the pan, so add  1/2 cup of water to it and let it boil to create a bouillon broth. Add broth to Crock-Pot, then add soy sauce, vinegars, tomato paste and bay leaves. Let that cook for 3 hours.

After that cooks, remove the chicken and veggies from the pot with a slotted spoon. Place them in a large bowl. I shredded the chicken piece by piece with tongs into a glass baking pan.

Note: Remove bay leaves before shredding.

Make sure bones and knee joint is disposed. I like to leave the cooked skin in there for flavor. Then take out the veggies (dispose of the bay leaves) and add those to the shredded chicken mix. There is a lot of leftover juice in the Crock-Pot, so add it to taste.

Some guests didn't need their corn tortillas heated, but it's good to have a pan on the stove ready to go if they want it. Let the guests top their tacos and enjoy! I know it's tough to find but if you really want to impress your guests, find bottled San Miguel beer.  

What a Miracle!: Yuko Kitchen and Milk Jar Cookies

I found a burrito that isn't exhausting to eat and doesn't make you feel like a blimp after. I never thought it was possible. My foodie adventures in Miracle Mile are below. 

Yuko Kitchen 

5484 Wilshire Blvd
Los Angeles, CA 90036

(323) 933-4020

http://www.yukokitchen.com

DTLA location coming soon

I loved YK's bright colors and lush greenery around the patio and outside. Bonus points for having heaters ready to go. It's so cute but it's a popular spot at lunch, so be prepared for it to get a little tight. 

In addition to Japanese inspired food, they also have boba beverages and frozen lemonades. I got the apple mint lemonade and it was so refreshing. It didn't have a syrupy taste at all, just crisp and lightly sweet. 

We started with their Spicy Salmon Nachos, which was perfectly portioned for 2 people to split as an appetizer. This was such a fun Japanese take on a Mexican dish with fried wontons instead of tortilla chips, fresh avocado, cherry tomatoes, cream cheese, daikon radish and what I believe was a hoison sauce to dip it in. 

Behold. This is the Bowl Lito. I couldn't seem to get a beauty shot, so this messy one will have to do. It's the same concept of a Mexican burrito, but it's wrapped with nori, packed with sushi rice, cucumbers, avocado, seaweed and lettuce. I chose to add spicy beef to it. It was so meaty and buttery but it has a refreshing taste to it, which I know sounds weird. It's a little tough to hold together but it's worth the mess. This is a must try if you're in the Miracle Mile area. 

Milk Jar Cookies

5466 Wilshire Blvd

Los Angeles, CA 90036

(323) 634-9800

milkjarcookies.com

I'm a sucker for shabby chic and girlie stuff so Milk Jar Cookies' interior won my heart right off the bat. I wasn't able to sample all the cookies but I did get the seasonal cookie, which was Salted Butterscotch. It tasted "fresh out of Mom's oven" it was chewy without being doughy and the salt on top is such a modern twist on a classic cookie. I cannot wait to come back and be a cookie monster.  

Gottcha Cover-ed: Cliff's Edge in Silver Lake

It's been a long time since I've posted here and... I'm sorry. Life gets in the way and I'm finally allowing myself to get back into full blown foodie mode. 

I wanted to tell you all about this great event I went to that continues tomorrow, Sunday, 4/26/15, 11 AM - 3 PM. It's through an iPhone app called Cover, which you can download in the app store. 

At this event, if you download and pay for your bill with Cover, you get free Bottomless Mimosas, with a purchase of an entree (promocode is bestbrunchever). You can read more about Cover here: http://paywithcover.com. I'm really pumped on this app because they have events with great deals. It's kind of like Pay Pal but for food and with cool promos. 

I love that after you're set up, you can just leave. There's no waiting around for the bill, no worrying about splitting equally and no fumbling for cash. Great, cause I was in a rush to see a friend's at UCB and I made it just in time. 

Cliff's Edge 

• 3626 W Sunset Blvd
  Los Angeles, CA 90026
• cliffsedgecafe.com
• (323) 666-6116

My girlfriend Jacqueline and I went this morning. We were so impressed with the food and atmosphere. We sat on the patio and the outdoor dining has a chic, somewhat safari feel that we loved. The interior dining has a camper/lodge feel to it, but in a hip way. After we checked into Cover, we were promptly served mimosas and they kept coming without us having to ask. 

We started off with the Buttermilk Biscuits. Perfect for two to spilt. Loved the flakiness to it. The butter was also perfectly sweetened. 

My entree was the Pork Belly Hash. The pork belly was simmered in a mildly spicy broth with brussel sprouts and potatoes. It was topped with feta cheese and a fried egg, garnished with cilantro and dill. Perfectly portioned and the fresh herbs are chunky enough to add unexpected pop of flavor. Plenty of broth to dip left over biscuit into, which I savored. 

Jacqueline ordered the Smoked Salmon dish. You can't tell from the picture, but it came with a potato pancake. It was wrapped in there. This was a unique dish, it was almost like a Lox Benedict.  

Cliff's Edge is a great location for those seeking more than a typical Silver Lake greasy spoon for Brunch. I look forward to trying them for Dinner as well. Just remember to come in tomorrow for Bottomless Mimosa Brunch via Cover, 4/26/15. 11 AM - 3 PM. 

RECIPE: Dad's Cioppino

First, I should admit that I don't exactly come from a family gifted in the ways of the culinary arts.

They did each have their strengths – grandpa could roast a chicken with the best of them; grandma spun peanut butter, honey and toast into magic; and mom knocked out some killer lunch box sandwiches with the pickles and tomatoes packed separately to keep the bread from getting soggy (genius) – but for the most part they didn't stray very far from the staples.

So when my friend Liz’s mom served up incredible Salvadoran feasts and my friend Andrea’s table was perpetually filled with Swiss delights there was definitely some dinner envy going on. This all went away one day a year though, December 25^th when dad made cioppino.

No one really knows where the tradition came from and honestly, the man really has no business being this good at it. He’s not Italian and his culinary skills fall almost exclusively into the grilling category, with some spill over into smoked meats. This did not deter him, little does. He set out to own this glorious seafood stew and year after year he does just that.

So I'm happy to share with you the dish that always outshined the presents under my tree, except for maybe the year I got a BMX bike and the movie “Rad.” That year it was a tie…   

DAD’S CHRISTMAS CIOPPINO

2 whole crabs, cracked and cleaned
2 pounds salmon, cut into 1-inch pieces

2 pounds shrimp, peeled and deveined 

5 pounds mussels

2 pounds scallops

1 package brats or hot sausage, sliced

(3) 28 oz. cans crushed tomatoes

(2) 14 oz. cans chicken broth

1/4 cup dry white vermouth

4 tablespoons unsalted butter

1 hot pepper

4 ounces extra virgin olive oil

8 sprigs parsley, chopped

1/2 cup minced garlic

3 medium onions, diced 

1 small package baby carrots, sliced

1 tablespoon fresh Italian herbs

1 tablespoon fresh rosemary

1 tablespoon fresh thyme

1 tablespoon fresh marjoram

4 broken bay leaves

1 teaspoon ground black pepper

1 tablespoon salt

Scrub mussels, let soak in cold water until ready to use.

Sauté onions, parsley, carrots, hot pepper and garlic in olive oil over low heat in a 12-quart pot.

Add salmon and tomatoes to the pot. Cover and cook for approximately 20 minutes. 

Add vermouth, chicken broth and bay leaves. Bring the mixture to a low boil, stirring often. 

Add brats, salt, pepper and remaining spices. Cook for approximately 5 minutes. 

Add mussels, scallops, crab, and shrimp. Stir often and cook approximately 10 more minutes until the seafood is done. 


Add the butter and enjoy with crusty sourdough bread.

The recipe is based on one from Corti Brothers but he makes changes to it every year so feel free to improvise! 


If you have a favorite family recipe you'd like to share please reach out to us on Facebook: facebook.com/girlsonfood We'd love to hear about the best (and worst) dishes your family undoubtedly served up with love!

Brentwood Bliss: M Cafe

Hi Foodies, 

It's been far too long. A lot of the Girls on Food have been super busy lately but I wanted to share an article I wrote that got published in Brentwood Focus magazine. I had the pleasure of interviewing Filmmaker Andy Crete over a fantastic (and healthy) meal at M Cafe. I figured I'd share the meal with you. You can read the full interview, in the February 2014 issue, here: http://brentwoodfocus.com/online-issue/

M Cafe 

11678 San Vicente Blvd

Los Angeles, CA 90049

http://mcafedechaya.com 

This was fantastic. The Bi-Bim Bop Whole-Grain Bowl. So many great flavors topped with a buttery salmon. The spicy miso sauce was yum-o. 

My buddy Andy ordered the Baja M Chopped. Luckily I was able to get a bite. Everything on their menu is a part of the Macrobiotic diet, so even if it looked unhealthy, it was still good for you. That's how I rationalize things...