Category Archives: Food

Burgering to Coachella & Back: 4 Must Eat Burgers Along California’s 10 Freeway

On the way to see The Weeknd, Beyonce, or Eminem for Coachella? Well, folks get hungry for burgers and food on those four wheels traveling towards Palm Springs.

Along the way, there are dozens of little towns that serve up great eats. Looking for a bit of an adventure? Maybe a little history with that patty? Look no further – travel on and dance the weekends away. P.S. They all have bathrooms.

Apple Pan Hickory Burger. Via Facebook

The Apple Pan, Los Angeles

The Apple Pan has long been considered one of Los Angeles’ oldest eating institutions, if not in the country. Think Musso & Frank’s, The Grill in The Alley, or even the tony Beverly Hills The Polo Lounge. The founder of the Johnny Rockets restaurant chain, Ronn Teitelbaum, used it as the inspiration for his throwback eateries. Upon visiting one of the faux-back diners, customers familiar with both will find paper-wrapped sandwiches and a pristine white-uniformed waitstaff. That’s pretty heady stuff for a small, family-run restaurant which was born when Sony Studios was Metro Goldwyn Mayer.

Last year, the 27-seat restaurant, which only has a wraparound counter framing the kitchen, celebrated 70 years in the same Pico Boulevard spot. Nearly three generations of burgers lovers and pie eaters have eaten at the hard to come by seats. And, yes, today it’s a thirty to forty-minute wait to belly up to that burger bar, but that’s part of the experience.  Tourists and So Cal locals chow down on the Steak and Hickoryburger. After all, the delicious food is only part of understanding the restaurant’s appeal; drenched with Hollywood sightings, you are likely to be eating next to today’s celebs like Nick Jonas, John Lithgow, or a Kardashian.

If you start your journey or end it atop one of the modest swivel chairs –  coming here is a must  – eat the Hickoryburger mentioned above. It’s a patty slathered in a delicious (secret) hickory barbecue sauce, pickles, onions, lettuce, and a toasted bun. Served since 1945, the sauce is as much a mystery as the Mickey D’s “special,” the latter being a somewhat glorified Russian dressing.

It will keep you satiated until you reach the end of the three-hour drive or more drive. (LA traffic, baby!)

Location: 10810 Pico Boulevard (at Westwood Blvd.), Los Angeles 90064
Phone: 310-475-3585
Price: $7.10 plus .50 for Tillamook cheese.

In-N-Out Cheeseburger.

In-n-Out, Baldwin Park

Driving the 10 towards Palm Springs and Coachella, another LA icon pops up in Baldwin Park. In-n-Out is now as well-known as the Golden Arches, and many burger lovers consider it an even better choice. Founded in 1948, the fast-food chain was founded right in this very Baldwin Park spot.

Apart from the zealotry that In-N-Out aficionados have for the burgers, Henry Snyder developed the first drive-thru with a two-way speaker. It was his way of making the name ring true. If you are looking for the “temple” to the burger, go no further, as a replica of the original store is in this spot. Pick up a burger, your In-N-Out towel and swimsuit for the pool in which you will be swimming between Beyonce and Portugal. The man sets.

There is no way one can go to the ultimate music festival without stopping at the quintessential California drive through.

Location: 13850 Francisquito Ave, Baldwin Park, CA 91706
Phone: (800) 786-1000
Price: Double Double $3.45

Pastrami Cheeseburger. Via Facebook

P & G Burgers, Colton

You’re in your car on the 10 freeway between Santa Monica and Coachella with your BFFs. One – the individual with the ketchup stains on their vintage Wonder Woman t-shirt – says, “I’m hungry for a pastrami cheeseburger!” Well, that’s what friends do on the way to Coachella Music Festival. You create an adventure. Someone gets on their phone, seeking out the closest spot to eat a melty, succulent, and juicy pastrami cheeseburger right off the asphalt ribbon.

Located on a corner across from another the golden arches is P & G Burgers. It’s a retro diner in the vein of Johnny Rockets, but with seating from the eighties. But your posse isn’t here to critique the interiors; it’s eating time.

And there you are chowing down on something luscious, while wiping your lips slathered in salty richness, talking about how deliciously awesome the patty with pastrami, melted cheese, and grilled onions is. In between sloppy bites, your gangsta groupies question why Colton, California doesn’t receive attention as a great burger town.

The only thing better is a sweaty Queen Bey in tight lace performing “Formation” as her hair whips about in the hot desert air…although the onion rings come in a close third.

 Location: 190 W Valley Blvd, Colton, CA 92324
Phone: (909) 824-9630
Price: Quarter pound pastrami burger with fries and soft drink, $9.95. Thank us after you’ve danced away the weekend

The Obama

Tony’s, Cathedral City (about a 45-minute drive to Coachella)

 Laid down in a strip mall off of Date Palm, the Cathedral City location of this burger emporium is a “blink and you might miss it” type place. It’s boisterous and noisy with a heavy side of conviviality, served up with beer, wine, and good old-fashioned “sit yourself down and eat.”

Names such as “Shakira Guaka-Guaka” (guacamole and chipotle mayo), “El Jefe” (ghost pepper cheese and jalapenos), or “Rainbow” (avocado, chorizo, lettuce, roasted red pepper) showcase the Latin-infused menu. And the food is right out of an episode of Fieri’s “Diner, Drive-Ins and Dives”. (They have been on the show.)

Yeah, it’s pretty IG-photograph and delicious. If you like to have a POV, order up the “Obama Burger.” He and the Mrs. supposedly bought a place in the tony neighborhood of Thunderbird Heights. They would have the secret service pick them up since they have an entourage to take to dinner. (Kind of like Justin Beiber or Kim Kardashian.) Even if it’s not true, it’s nice to know that the former president enjoys a well-made burger.

Location: 35903 Date Palm Dr., Cathedral City, CA
Phone: (760) 832-7794
Price:  A Classic Burger with Cheese, $7.25

Extra Credit: In 1940,  the “McDonald” brothers moved their food venture to San Bernardino, Calfornia at West 14th and 1398 North E Streets. The restaurant was renamed “McDonald’s Bar-B-Que” and had 25 menu items, mostly barbecue.  Eventually, it became known as just “McDonald’s.”

 

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Burgering to Coachella & Back: 4 Must Eat Burgers Along California's 10 Freeway

 

 

 

Top 5 So Cal Coffee Shops: A Coffee Klatching, Caffeinated Road Trip

Southern California’s love affair with coffee goes way back to earlier land settlers and cattle-drivers. The pioneers would awake to the rising sun while a blazing campfire is percolating that first pot of mud juice. According to True West Magazine (October 2001), “Cowboys were undoubtedly the most devoted group of coffee drinkers in the West. As a rule, they liked it strong, scalding hot, and barefooted (black).”

Almost two centuries later, coffee houses are a fixture on every well-driven, So Cal street – although mostly emblazoned with a green mermaid logo. True to the western American ingenuity way, the Golden State still has some independent shops crafting luscious java jolts in small batches. Coffee connoisseurs in So Cal have a myriad of baristas fashioning joe in unique ways. Here are some of our favorites, from Palm Springs to Orange County and into Los Angeles. With a full tank of gas and a thermos of rocket juice as fuel, high-octane lovers can make a road trip visiting them in a single day. Go get your jitter on!

Top 5 So Cal Coffee Shops: A Coffee Klatching, Caffeinated Road Trip

Portola Coffee Lab (Costa Mesa, Orange County)

Found in an Orange County hipster strip mall called OC Mix in Costa Mesa (in the same place as famed Taco Maria), Portola rose to prominence when the coffee industry’s major publication, Roaster Magazine, honored the caffeine maker with its 2015 “Roaster of the Year.” While already beloved by locals, the award catapulted the four-year-old shop into a nationally known bean-lover mecca. Noted for their lack of syrups and additives while using only mocha and milk for additional flavors, the single store has branched to six locations, all within Orange County. Furthermore, they use three distinct brewing methods to get to the only-in-OC taste: a manual pour-over, a siphon, and the trifecta (a combination of the siphon, pour-over, and French press). For an espresso made from a single origin bean, it’s a one-shot deal with a one-of-a-kind machine. Be prepared to stand in line for your cuppa, but It’s good to the last drop.

Rose and Cardamom Latte at Portola.Top 5 So Cal Coffee Shops: A Coffee Klatching, Caffeinated Road Trip

Portola. Top 5 So Cal Coffee Shops: A Coffee Klatching, Caffeinated Road Trip

LAMill Coffee (Silver Lake, Los Angeles County)

When LA Mill first opened a decade ago, there was nothing quite like the coffee roaster and maker. For one, it cemented Silver Lake as a destination for good eats. Menu was crafted by Chef Michael Cimarusti of Providence fame, in conjunction with the LA Mill owner Craig Min. The interiors designed were commissioned by their next-door neighbor by Silverlake decorator, Rubbish Interiors. It personified early hipster-hood. And there still is nothing quite like it, as far as coffee shops go. Coffee may be the thing to try, but you’re spending your time here because, well, the grub isn’t just an afterthought. It’s a reason to eat. Coffee is made four different ways, and then there is the $11,000-dollar espresso machine. That’s almost as much as your electric Smart Car.

Outside LA Mill. Top 5 So Cal Coffee Shops: A Coffee Klatching, Caffeinated Road Trip LA Mill. Top 5 So Cal Coffee Shops: A Coffee Klatching, Caffeinated Road Trip

Koffi (Palm Springs, Riverside County)

For those who have traveled to the Palm Springs area for two decades, Koffi is as much a destination for coffee as is tramway travel to the top of the San Jacinto mountains. The flagship spot located as drivers enter the resort town is a welcome relief. Although the line winds around the counter, it moves quickly, giving the legs movement after an hour and half driving from LA or San Francisco – which can clock in at five to seven hours depending on traffic. What started off with only one roastery has clovered into three locations, with the original, a Rancho Mirage location, and another mid-century outpost on the edge of Cathedral City. Stopping at Koffi and partaking of their java is as important as a warm desert pool on a chilly night or a hike into Joshua Tree.

Koffi and Cake. Top 5 So Cal Coffee Shops: A Coffee Klatching, Caffeinated Road Trip Koffi. Top 5 So Cal Coffee Shops: A Coffee Klatching, Caffeinated Road Trip

Alfred (West Hollywood, Los Angeles County)

Most coffee lovers would bypass Alfred, as they serve the yummy but ubiquitous Stumptown beans. Alfred, though, with its two chic shops – located just two blocks from each other – is unique without the coffee roastery…and is why it’s on this list. Made in West Hollywood, the liquid energy is chock-full of L.A.’s pretty people, tourists checking out the nearby luxury shopping, and a mélange of neighborhood folks. Matter of fact, if you felt the subway rumble or heard car horns slamming, one might feel they were in New York or Paris. Yes, it’s that cosmopolitan. Yes, it’s that fashionable. And yes, it’s as much a part of the sartorial coffee scene as City of Light’s Les Deux Magot or Manhattan’s Balthazar. If you happen to be in Japan, Alfred lovers can find two Tokyo outposts – making it even more tres, tres chic. Plus, Stumptown, a Portland roastery, is nothing to sniff at – no matter where you are.

Cakes at Aroma. Top 5 So Cal Coffee Shops: A Coffee Klatching, Caffeinated Road Trip Alfred Coffee and Donuts. Top 5 So Cal Coffee Shops: A Coffee Klatching, Caffeinated Road Trip

Aroma Caffe (Studio City, Los Angeles County)

Another mainstay of the entertainment set is Aroma Café on Studio City’s treelined Tujunga. Aroma, which started as a small house and grew into a house with a garden, patio, backyard, and sidewalk café, has served up frothy cappuccinos, bracing espressos, and sipping lattes for 20 years. That’s a long time for a television series (only The Simpsons can beat that) and a restaurant. While delicious java juices and herbal teas can be imbibed on site, the coffee house is a hybrid of a one-time java house which morphed into a full-blown restaurant. Mud-drinkers can fulfill their need for high-octane lattes while filling up on fortifying salads, crusty paninis, and savory egg dishes throughout the day. If in the Los Feliz area, the independent coffee and eatery has another tree-lined outpost on Hillhurst, serving up a twinned menu for the artistic side of the hill.

Cakes at Aroma. Top 5 So Cal Coffee Shops: A Coffee Klatching, Caffeinated Road Trip Aroma Coffee and Tea. Top 5 So Cal Coffee Shops: A Coffee Klatching, Caffeinated Road Trip

 

– The End. Go Drink. –

2017 Best Restaurant Dishes in Southern California

As the end of 2017 draws to a close, one of my favorite novel quotes comes to mind. It’s from The Great Gatsby by F. Scott Fitzgerald. The legendary character says to his friend Nick Caraway, “I don’t want you to get the wrong idea of me from all these stories you hear.” Of course, Gatsby hides behind sordid tales masking his true intentions. As a man of incredible wealth, how he came by money is dubious until the end of the book, when it is revealed that he is just a typical criminal, albeit a rich one. His cohort, Caraway is a memoirist in this context, besotted by the novel’s central character until the lies of luxury and excess become stripped away. In many ways, the allegorical Fitzgerald masterpiece is prescient today, even in our food world, as real stories of harassment come bounding out of the kitchen doors. None of this is new; there have always been hidden agendas among those that want power, whether behind a stove or a desk.

While the New York Times, Washington Post, and CNN kept me up at night, I went looking for comfort in the foods that I ate this year. I wasn’t seeking hype or multi-million dollar restaurants, but honest-to-goodness eats that were democratically attainable. I desired to eat comforting ingredients showcasing the diversity of the United States – right here in Southern California. Gratefully, I think I found it without trying too hard.

In no particular order, they are:

Chori-Man’s Breakfast Burrito (San Pedro)

I discovered Humberto Raygoza and his homemade chorizo while working with Brouwerij West, the famed craft beer brewery in San Pedro. He was a regular at the spot, cooking up his artisan chorizo under a tent with a portable flat-top. From him, I learned that nearly every Mexican state makes a different version of chorizo, a spicy sausage mixture. It even came in different colors, such as green, red, and brown. Statesiders typically find the “rojo” version, but when in Mexico, seek out the others – or head to Chori-Man in San Pedro who opened a storefront/ eatery in the summer. Food Gal Carolyn Jung once said to me, “A burrito can be a thing of beauty.” Raygoza’s are the Mona Lisas.

The Chori-Man
2309 S. Alma St.
San Pedro, CA

Chori Man Breakfast Burrito. 2017 Best Restaurant Dishes in Southern California

Tony’s Burgers, The Obama Burger (Cathedral City):

According to the waiter at the decidedly unstuffy restaurant tucked into a strip mall on Date Palm Drive, the Secret Service would come in to order this messy but incredibly delicious and satisfying burger every time the President was in town. Made of almost a 3/4 pound of ground beef served with crispy bacon, goat cheese, grilled onions, and garlic aioli on a cloud-like bun, the former President was getting his tastes on with this enjoyably messy monstrosity. If the Obama burger isn’t your favorite, then try one of the other 39 types of burgers on the menu. Order up a side of hand-cut fries too, thank you very much – get the large to share amongst your dining companions.

Tony’s Burgers
35903 Date Palm Dr.
Cathedral City, CA

Obama Burger at Tony's Burgers. 2017 Best Restaurant Dishes in Southern California

Jardineros Taco at Taco Maria (Costa Mesa)

What else can I mention about the upscale Cal-Mex food experience that Food & Wine Magazine or Jonathan Gold, the masterful food critic at the LA Times, hasn’t? That it’s a glorious dining experience? Foodophiles can’t miss eating here? Out the six or so times I’ve dined here — and not all in 2017 — I keep coming back to the jardineros taco. It’s not cheap at $14 for mostly three or four bites, but it’s perfect, and memorable, a combination of flavors in an Orange County urban-setting. With the picture-perfect blue masa tortilla, smoky mushroom “chorizo,” some heft added by papas, topped off with molten cheese (or queso fundido) and some micro-greens, I feel like I’ve eaten one of the best Mexican foods ever created in California.

Taco Maria
3313 Hyland Avenue, Ste. C21
Costa Mesa, CA

Jardineros Tacos at Taco Maria. 2017 Best Restaurant Dishes in Southern California

Tropicale Café’s Tomahawk Pork Chop with Cranberry-Pear Chutney (Palm Springs)

In the early 2000s, Los Angeles was graced with Chef Scooter Kanfer-Cartmill’s homey confections of lobster mac and cheese and animal cookies served with a shot of milk at her Larchmont restaurant called The House. After closing the doors, she went on her way to a couple of other LA stints before winding her way to Palm Springs. In the desert community, Kanfer-Cartmill has hit her stride, where she has been directing the kitchen with generous portions infused with tropical themed flavors. Hence, the mighty pork chop, butchered from a massive animal, gets rubbed in savory herbs and garlic and then pan roasted. The dish comes served with a sweet and sour chunky sauce with a mild hint of heat. It is worth a Los Angeles drive to the desert every single time you want pork.

Tropicale Café
330 E. Amado Road
Palm Springs, CA

Tropicale Café’s Tomahawk Pork Chop with Cranberry-Pear Chutney (Palm Springs). 2017 Best Restaurant Dishes in Southern California

Irenia’s Pancit (Santa Ana)

As a half Pinoy and half Caucasian American, I only have good memories of my dad and his family when we ate around a dinner table. While the memories of living with him are not fond, we ate incredibly well. So when I came to eat at Irenia’s, I had to leave my baggage at the door and go in as someone who was eating Filipino food for the first time. I’m glad I did, because Chef Ryan Garlitos created something special at the restaurant he named after his grandmother. Most of the dishes are not traditional, but something ethereal, combining his Pinoy cooking experience with those that he acquired at a variety of stints, including Taco Maria. It’s not the noodle dish I remember, but something different and more delicious. Although there are nearly four dozen versions of the Filipino dish, each with different ingredients but always some form of noodle. Garlito’s pancit bihon is all his own making. Simple, mouthwatering, and memorable. Topped with a soft-boiled egg and carrots and assorted vegetables, it’s worth going to Santa Ana and carb-loading.

Irenia
400 N. Broadway
Santa Ana, CA

Pancit. 2017 Best Restaurant Dishes in Southern California

 

 

i8tonite with LA Cheese Tea Entrepreneur Jenny Zheng & Recipe for Cheese Tea

Get ready, readers! Cheese Tea is a new and interesting drink…boba with a twist! Have you tried it yet? What do you think?

i8tonite with LA Cheese Tea Entrepreneur Jenny Zheng & Recipe for Cheese TeaJenny Zheng, 25, is the Founder of Little Fluffy Head Cafe, one of the first cheese tea boba shops in Los Angeles of its kind. She graduated from the University of California Los Angeles with a Master’s degree in Bioengineering in 2016. While on a trip to Asia before graduation, she stumbled upon the latest millennials craze: cheese tea. Being a big fan of cheese, she obsessed on bringing the concept to the U.S.. So upon graduation, instead of going a traditional route with her degree, Zheng decided to spend the time to develop her own version of creamy cheese tea and opened her very first cafe in the heart of Downtown Los Angeles in the summer of 2017. Right now, she is fully dedicated to running the cafe to provide her customers the highest-quality and authentic cheese tea.

Find her online at https://www.instagram.com/littlefluffyhead/

Cheese Tea from Little Fluffy Head Cafe, LA. From i8tonite with LA Cheese Tea Entrepreneur Jenny Zheng & Recipe for Cheese Tea

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
My mom used to make me a tomato noodle soup every morning when I was younger, utimately it has become my favorite Asian comfort food I like to cook at home. It reminds me of my family.

What do you always have in your fridge at home?
Different kinds of cheese to pair with wine

What marked characteristic do you love in a person with whom you are sharing a meal?
One characteristic I look for in a person is the ability to criticize or the ability to question. Especially if I am going to eat with this person, I want the dinner table conversation to be as meaningful as possible, talking about things that we could be better at.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Unreliable

Beer, wine, or cocktail?
Definitely wine!

i8tonite with LA Cheese Tea Entrepreneur Jenny Zheng & Recipe for Cheese TeaYour favorite cookbook author?
I don’t have one yet. At this moment, I spend most of my foodie time searching for great restaurants to eat at, rather than a good cookbook to teach myself how to cook.

Your favorite kitchen tool?
Hand mixer

Favorite types of cuisine to cook?
East Asian cuisine

Beef, chicken, pork, or tofu?
Chicken

Favorite vegetable or fruit?
Tomato

Chef you most admire?
A sushi chef by the name of Kazunori Nozawa

Food you like the most to eat?
Squid ink pasta with lobster sauce. So yummy!

Food you dislike the most?
Anything with mushroom. My mom made me eat a lot of mushrooms when I was little, and I am mentally afraid of mushrooms now.

What is your favorite non-food thing to do?
Reading

Who do you most admire in food?
My mom. She could make you a platter of seafood like the ones you see at high end restaurants.

Where is your favorite place to eat? What is your favorite restaurant?
Blue Ribbon Sushi Bar inside the Grove in Los Angeles. Great atmosphere and fresh sushi.

Do you have any tattoos? And if so, how many are of food?
I have two tattoos. I got them before I turned into a foodie, so sadly none of them were related to food.

Recipe: Jenny’s version of cheese tea

i8tonite with LA Cheese Tea Entrepreneur Jenny Zheng & Recipe for Cheese Tea

1. Prepare:
9 teaspoon of whipping cream
3 teaspoon of milk
0.5 oz of cream cheese
a pinch of salt and sugar

i8tonite with LA Cheese Tea Entrepreneur Jenny Zheng & Recipe for Cheese Tea

2. Combine all ingredients in a mixing bowl and whip together using a hand mixer until the texture is thick.

i8tonite with LA Cheese Tea Entrepreneur Jenny Zheng & Recipe for Cheese Tea

 

3. Brew a cup of tea

4. Sugar to taste

5. Add ice to cool down the tea

6. Layer the cream on top of the tea

 

– The End. Go Eat. –

 

i8tonite: One New York Woman’s Food Allergies Became an Award-Winning Bakery

Gluten-Free to Industry: Allie Luckman Overcame Food Allergies for Her Family and Found a Calling

Allison Wolin Luckman. From i8tonite: One New York Woman's Food Allergies Became an Award-Winning Bakery“Do you mind if we chat while I’m driving?” starts CEO and owner of Allie’s GF Goodies, Allison Luckman. “I couldn’t find allergen-free gumdrops, so I’m on my way to the store to buy the ingredients to make them.” With that as an intriguing conversation starter, how could one not want to talk to her via Bluetooth? The Long Island, New York-based Luckman, like many of today’s mothers, found that she had genetically passed her many food allergies onto her kids. Therefore, she started baking for them to make sure her kids could eat baked treats just like their friends – without feeling left out of any celebration.

Black and White cookie. From i8tonite: One New York Woman's Food Allergies Became an Award-Winning Bakery

Starting with a hobby crafting cakes and muffins for tiny tots birthdays and celebrations in 2012, Luckman found the flowering enterprise grew into a bakery. The certified gluten-free and qualified kosher shop concentrates on baked goods free of potential allergens such as dairy, egg, soy, gluten, coconut, peanuts, tree nuts, or sesame. Hence, most of the products are also suitable for vegans. As her business grew, Luckman developed a following among those in the entertainment business. Her clients have included rapper Snoop Dog and hip-hop impresario Steve Lobel, as well as having been featured on A & E’s Married at First Sight and on an episode of Millionaire Matchmaker.

Allison Wolin Luckman. From i8tonite: One New York Woman's Food Allergies Became an Award-Winning BakeryAlmost two years ago, Luckman found a growing need to serve the gentile and Jewish communities by turning her baking business into a complete kosher pareve (dairy-free) enterprise. “I was getting more calls to omit eggs and milk products, so we decided to make a go. Our business gets supported by the many rabbis recommending our goods,” Luckman comments.

When asked what she finds the hardest to do, she doesn’t pause. “Finding good bakers. If they have been working for as a baker for a while, they don’t understand how to work with my recipes that I have personally developed, sometimes working on them for weeks, if not months. When someone fresh comes in, I can train them to work with the types of flours we use. It’s a specific process particular to our products.”

Luckily, those with allergies can now have some of the best in award-winning baked goods (TasteTV’s “Healthy Gourmet Snacks of the Year Awards” and ““People’s Choice Award for Most Innovative New Product” at the International Food Service & Restaurant Show) in the world including bagels, black and white cookies, and challah. Seriously, what child or adult could go through life without devouring a bagel and a smear? They won’t have to go without, due to Allie Luckman and her GF Goodies. #nochildleftout.

Bagels. From i8tonite: One New York Woman's Food Allergies Became an Award-Winning Bakery

Allie GF Goodies are available online and can be shipped throughout the U.S. Follow on Facebook, website: www.alliegfg.com, or by calling (516) 216 – 1719.

Allie's GF Goodies. From i8tonite: One New York Woman's Food Allergies Became an Award-Winning Bakery

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
I love to make either a full roasted turkey or chicken. My family loves it, giving them the feeling of comfort. Along the same lines I love to make them traditional chicken soup, and they have always loved mine the best.

What do you always have in your fridge at home?
In my fridge at home, we have freshly sliced turkey breast, a variety of cheeses, and kosher pickles, both half sour and garlic dill.

Mandelbread (Jewish Biscotti). From i8tonite: One New York Woman's Food Allergies Became an Award-Winning Bakery

What marked characteristic do you love in a person with whom you are sharing a meal?
I enjoy eating with people who enjoy and appreciate good food.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
I hate eating with people with bad table manners.

Beer, wine, or cocktail?
I am definitely a wine person.

Your favorite cookbook author?
My favorite cookbook author has always been Mark Bittman.

Buddies. From i8tonite: One New York Woman's Food Allergies Became an Award-Winning Bakery

Your favorite kitchen or bar tool?
I have three favorites in the kitchen. Every baker/ chef needs a whisk, a KitchenAid stand mixer, and a food processor.

Favorite types of cuisine to cook?
I like to cook all types of cuisine as long as there is flavor, room for personal flair, and not too spicy (although my husband will eat as spicy as I give him)!

Beef, chicken, pork, seafood, or tofu?
I’m either a chicken or beef person. Never tofu.

Favorite vegetable?
I love asparagus and broccoli, although I’m not personally allowed many vegetables.

Chef or culinary person you most admire?
I admire Florian Bellinger, the pastry chef.

Hamantaschen. From i8tonite: One New York Woman's Food Allergies Became an Award-Winning Bakery

Food you dislike the most?
I truly dislike mushrooms. I loathe the texture. However, I don’t mind the flavor in a sauce or soup.

What is your favorite non-food thing to do?
My favorite nonfood thing to do, aside from catching up on sleep, is spending time with my husband and grown children, either watching television or traveling.

Whom do you most admire in food?
I admire Ron Ben Israel for his cake business that he’s created.

Where is your favorite place to eat/ drink?
I live on Long Island. My local faves are 388 Restaurant, where they make excellent family style Italian food. They carry and use my products, and are hyper vigilant about my celiac disease so that I can eat safely. I have always been a Peter Luger’s fan—like every New Yorker. And my go-to in Manhattan these days is Felidia, where they take celiac disease very seriously.

Crumb cake. From i8tonite: One New York Woman's Food Allergies Became an Award-Winning Bakery

Do you have any tattoos? And if so, how many are of food?
I do not have a tattoo, nor will I ever. I’ve had so many surgeries that I’m marked up enough.

Recipe: Allie’s Banana Bread

Recipe: Allie's Banana Bread. From i8tonite: One New York Woman's Food Allergies Became an Award-Winning Bakery

Ingredients:
2 c Allie’s flour
3/4 c sugar
2 ripe bananas, mashed
1/2 t salt
1/2 c unsalted butter or Earth Balance, softened
1 t baking soda
1 t vanilla
1/2 t cinnamon
2 eggs
1/3 T lowfat or hemp milk
1/4 c chocolate chips or blueberries (optional)

Directions:
• Preheat oven to 350.
• In a mixing bowl, cream together butter and sugar
• Beat eggs in separate bowl and add butter/sugar to the mixture. Then add bananas, milk, and vanilla until well blended.
• In a separate bowl, mix flour, baking soda, and salt. Then add to the banana mixture until fully blended.
• Add chocolate chips or blueberries, if desired.
• Pour into greased pan and bake 50-60 minutes for loaf.

 

 

– The End. Go Eat. –

The i8tonite 2017 Gift Guide

It’s that time of the year to start thinking about gift-giving. At i8tonite, we are all about the kitchen. Instead of giving a general blanket list of ideas, we thought about fun cookery suggestions for different types of folks on that holiday list. Here’s our gift guide:

The Culinaire

This person has pretty much everything as it relates to cooking. Give the gift around “decolonization,” its cooking knowledge using indigenous plants and meats associated with the Native Americans or the First Nation, as known in Canada, and their diet. Our suggestion is simple and inexpensive: the three sisters, a combination of corn, bean and squash which is the bedrock of many tribes, specifically those in the Southwest. Sow True Seed has a gift collection of the trio. $6.95 plus shipping and handling.

The Non-Cook

In every group of friends, there is one that can’t boil water. We make them a designated bartender. West Elm has a very chic set of bar tools. $63.00.

The i8tonite 2017 Gift Guide

The Person that Wants to Cook, but Complains They Can’t Because They Don’t Have Time

This busy bee has one of those all-important jobs like being an entertainment publicist, a life-coach, or an event planner. You know the type, they are always working on someone else’s life and they don’t have time for themselves. We recommend D’Artagnan Food Lover’s Gourmet Gift Basket. It can work two-fold: as dinner with leftovers, or dinner plus a guest. Costco, $99.99

The i8tonite 2017 Gift Guide

The Vegan or Vegetarian

Most likely, this individual is a vegetarian that will order the salmon special at a newly opened restaurant. It’s also easier just to go vegan with a gift basket. Pangea, the online, non-meat food store has the perfect one which comes with a bumper sticker, which says “Go Vegan!”. It will look perfect on their BMW or Mercedes.

The i8tonite 2017 Gift Guide

The Fitness Fanatic

Those who are really into fitness – bless their hearts – love to go on and on about burning calories. Eating with them consists of a salad and maybe a protein like fish – hold the butter or oil. However, occasionally after a HIIT class or a de-stress yoga session where they have perfected their sun salutations, expect some form of a juice cleanse splurge. Skip eating with them unless they are cooking.

And…Merry Christmas, Joyous Hanukkah, Jolly Kwanzaa, and Happy Holidays!

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i8tonite with Pantry and Palate Author Simon Thibault & Molasses Cake Recipe

i8tonite with Pantry and Palate Author Simon Thibault & Molasses Cake RecipeSimon Thibault is a Halifax-based journalist and radio producer whose work focuses on food. His written work has been featured in The Globe and Mail and East Coast Living. He has contributed to CBC Radio, and The Southern Foodways Alliance’s Gravy podcast. He was also a judge for the 2015 James Beard Foundation’s Cookbook Awards.

Thibault’s new book, Pantry and Palate: Remembering and Rediscovering Acadian Food, is a fantastic read – and resource. This expertly written and beautifully produced new title is part cookbook and part history guide exploring the culinary legacy of Canada’s Acadian Diaspora located within the eastern Maritime region. We don’t know enough about Acadian history and food – and I am glad to have the opportunity to learn more, in this book.

 

i8tonite with Pantry and Palate Author Simon Thibault & Molasses Cake RecipeAcadian food is humble, homey, and comforting, which is what inspired Thibault to highlight the cuisine. It is made with love and devotion from a larder that is small but mighty, and holds history within itself. Each recipe is adapted from Thibault’s own family collection or from various women’s auxiliaries within the region – the result is a cookbook of extraordinary value and uniqueness.

I LOVE IT.

Tip: Make the apple pie (it was the first thing I made from the book!). It’s incredible.

i8tonite with Pantry and Palate Author Simon Thibault & Molasses Cake Recipe

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
I think readers of cookbooks falsely imagine that the authors cook nothing but the food they extoll in their books. I did do so when I was recipe testing. I think I ate more lard and molasses than one perhaps should on a regular basis while living a semi-sedentary lifestyle. But I tend to cook, for lack of a better term, Pan-Asian food at home. I’m lucky that I know farmers here in Nova Scotia who grow a lot of northern Chinese/Korean/Japanese vegetables. So I often will cook extra rice in a rice cooker while I am doing other things, and then will cook the vegetables à la minute. I usually top things off with an egg or two.

What do you always have in your fridge at home?
Eggs. Always. At least a carton and a half. That way the older eggs can be used for boiling, the fresh ones for poaching and frying. Salted onions, which is a condiment from my book. It lends a nice salty/umami kick to soups.

What marked characteristic do you love in a person with whom you are sharing a meal?
For them to chide me when I say, “I screwed this up, this could be better,” when realistically, they are right. it’s usually quite good. I just always have this platonic ideal of a dish in my head, and it doesn’t always happen. But the other person is happy that someone has cooked for them. And cooking for another is something I love to do.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
If I am in a restaurant, if they are dismissive of staff. As someone who has worked the front of house in various places and times in my life, I find that to be especially heinous.

Beer, wine, or cocktail?
If I am at home, amaro. I am learning to embrace the bitter. And all I need is an ice cube. If I am in a bar where I can see what’s behind the bar in terms of booze, I tend to go for a cocktail.

Your favorite cookbook author?
I have to say Naomi Duguid. She wrote the foreword to my book, Pantry and Palate: Remembering and Rediscovering Acadian Food, but the books that she wrote with her former partner, Jefferey Alford, taught me how to cook. I am still very grateful that I have gotten to know her. I even cooked an apple cake from her book, Home Baking, today.

Your favorite kitchen tool?
A food mill. Apple sauce is magical, and the best whipped/mashed potatoes you’ve ever eaten. And they’re very inexpensive.

i8tonite with Pantry and Palate Author Simon Thibault & Molasses Cake Recipe

Favorite types of cuisine to cook?
Chinese. Grace Young’s “The Breath Of A Wok” was the beginning of my understanding of how chinese food works from the act of cooking.

Beef, chicken, pork, or tofu?
Grass-fed beef, that has been well-reared. Preferably something like a flank, or a hanger steak.

Favorite vegetable?
Chinese long beans. The season is short, and you can cook them in a minute or two, or make a variation on the Vietnamese Som Tam, or green papaya salad. Just substitute the long beans cut into pieces and flattened with the side of a knife.

Chef you most admire?
The people who work at America’s Test Kitchen, behind the scenes. They teach so many people to feel comfortable in kitchens, and answer all the questions you may have when creating a recipe. I admire any chef who thinks it’s important to give people agency in a kitchen.

Food you like the most to eat?
Anything made with flour. I live for carbohydrates, whether sweet or savoury.

Food you dislike the most?
Although I love Japanese food in so many forms, and I like fermented foods, I can’t wrap my brain around natto. It’s fermented soybeans that have long white mucilaginous tendrils when you pull it apart. I can’t.

What is your favorite non-food thing to do?
I can’t stop reading about food. I have a (bad? good?) cookbook habit. I went to Kitchen Arts and Letters in New York City, and walked out $700 poorer. And I practiced restraint in doing so.

Who do you most admire in food?
Women.

Where is your favorite place to eat?
An apple, in my parent’s orchard.

What is your favorite restaurant?
In Halifax, Nova Scotia, where I live, there is a wonderful spot called The Highwayman. Small plates, Basque-inspired cuisine. In New York, I have a love for Gabrielle Hamilton’s Prune. Every. Little. Thing. Is. Thought. Out. From the amount of servers on staff, to the wine list, to the price point, to the friendliness of staff. I went there with my friend Sofia, who is a native New Yorker, and she and I ate like kings and queens.

Do you have any tattoos? And if so, how many are of food?
I don’t actually, though I can see why people would assume. If I did, it would probably be of fruit that grows in my parent’s orchard. Peaches for my sister, who passed away and loved them. Apples for my parents, who taught me the value of work. Blueberries for my nieces, who love picking them. And I would be a quince.

Molasses Cake Recipe

i8tonite with Pantry and Palate Author Simon Thibault & Molasses Cake Recipe

Excerpted from Pantry and Palate by Simon Thibault © 2017, Text by Simon Thibault. ©2017, Photographs by Noah Fecks. All rights reserved. Published by Nimbus Publishing

Ingredients
2 cups molasses
1 cup lard or shortening
4 cups flour
2 teaspoons cinnamon
1 teaspoon all spice
2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1 tablespoon fresh ginger (optional)

Directions
• Preheat your oven to 375˚F.
• Grease a 10×10-inch cake pan, and then dust generously with flour. Alternatively, add greased and floured parchment paper and place into cake pan.
• Using the paddle attachment on your mixer, fold the flour and lard
together on low speed until completely combined, about 4–5 minutes.
• Add the molasses, cinnamon, fresh ginger (if using), and allspice, and mix on low. Make sure to occasionally stop and scrape down the sides of the bowl to ensure all the molasses, lard, and seasonings are blended.
• Add the baking soda and salt, then the milk to the batter, and stir until well incorporated.
• Pour the batter into the pan, and place into the oven.
• Bake for 50 minutes, or until the cake has receded from the edges of the pan and a toothpick placed in the centre comes out clean. Depending on the size of your pan, it may take a bit more or less time. Just keep checking until it comes out nice and clean.
• Leave cake in pan for about 20 minutes, and then invert onto a rack.

Serve on its own, or as a dessert with Maple Whipped Cream (page
176), Easy Caramel Sauce (page 177), or Brown Sugar Sauce (page 202).


– The End. Go Eat. –

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes RecipeChef Jennifer Hill Booker’s culinary path has not always been a linear one. She earned her Bachelor’s Degree from the University of Tulsa before graduating first in her class, eighteen months later, with an Associate of Occupational Science from Oklahoma State Institute of Technology. Extensive travel while married to an United States Army Officer pushed Jennifer to blaze a trail that fit her unique situation-a female African American chef, living abroad – as a result, Your Resident Gourmet was born.

During her time living in Germany, Jennifer honed her culinary talents by providing cooking classes for both military and German families. She was also able to fulfill a lifelong dream of attending Le Cordon Bleu College of Culinary Arts in Paris, where she once again graduated top of her class.

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe

Twenty years later Jennifer finds herself once again blazing culinary trails as she wears many culinary hats as chef, cookbook author of Field Peas to Foie Gras and Dinner Deja Vu, reality TV personality, culinary educator, and business owner.

She is a Georgia Grown Executive Chef for the GA Department of Agriculture, the Culinary Explorer for the Georgia Department of Tourism and Travel, is the founder of Southern Divas of the New South™ Dinner Series, and currently sits on the James Beard Foundation Food Waste Advisory Council.

Weaving her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training, Chef Jennifer created a unique style of cooking that she termed Modern Southern Healthy Cuisine with a French Accent. Chef Jennifer shares this brand of cooking through her cooking segment ‘Chef Jenn to the Rescue’, on CBS46’s Atlanta Plugged In, with original recipes in such publications as Garden & Gun and Essence Magazine, as well as her Food Network debut as a finalist on Cutthroat Kitchen.

Chef Questionnaire (with a nod to Proust):

How long have you been cooking?
Professionally for 20+ years. As a novice, I’ve been cooking since around 7-when I got my first Holly Hobby Oven.

What is your favorite food to cook?
I love to mesh Southern and French ingredients and cooking techniques together to get what I call Modern Healthy Southern Cuisine with a French Accent. It’s not Creole or what’s typically found in New Orleans-I think it’s more Mississippi, Tennessee, Alabama style Southern with classical French mixed in. So more fresh seasonal produce, farm raised meat and poultry, and lots and lots of layered flavors. I don’t use much roux, hot spices, or heavy sauces in my food. It’s my foundation and what I use approach everything I approach-like black eyed pea hummus or a cassoulet with smoked ham hocks and salt pork.

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe
Fried Chicken Livers

What do you always have in your fridge at home?
Eggs, cream, butter, some type of cheese, capers, olives, and bacon. I can make almost everything from those ingredients.

What do you cook at home?
I’m a Southerner at heart. Nothing makes me happier than cooking a pot of beans with a ham hock or ham bone thrown in. I also love greens-either cooked or served as a salad.

What marked characteristic do you love in a customer?
Customers that are adventurous eaters and LOVE food! They are a joy to cook for.

What marked characteristic do you find unappealing in a customer?
Those who give you the wash list of their dietary ‘restrictions’. You’re a grown up, you know what you can and cannot eat.

Tupperware, Rubbermaid, or Pyrex?
Oh my gosh-this is a good one! I grew up on Tupperware but when I got my own place, I couldn’t afford it! Now I use a mix of Rubbermaid and Lexan –  which is commercial kitchen storage brand that ends up in my home kitchen. I do like the glass Pyrex casserole dishes with the snap on lids-how clever is that!?

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe
Making cocktails

Beer, wine, or cocktail?
Cocktails in polite company-but I really prefer my booze on the rocks. It tastes pure and without any pesky calories from mixers.

Your favorite cookbook author?
I like recipes that work-and Ina Garten’s always do. For inspiration, I have to have lots of bright juicy pictures in the cookbooks I read- and the Culinaria cookbook series are beautiful. But my all time favorite cookbook? Julia Child. She explains her recipes, no matter how arduous, and soldiers through.

Your favorite kitchen tool?
Hands down a rubber spatula. You can stir, fold, mix, sauté, and scrape! Scraping the bowl, pot, or pan clean is near and dear to my heart because it prevents waste, you get that last bite that can make or break a portion, and it Saves Money. Why wash food down the drain when you can scrape it out and eat it?!

Your favorite ingredient?
Garlic. I Love Garlic. It adds aroma and enhances the flavor to a dish-and can be strong and pungent or soft and sweet.

Your least favorite ingredient?
I don’t have a least favorite, but I am totally over Kale.

Least favorite thing to do in a kitchen?
Peel shrimp and clean the oven. I still have scars on my fingers for the thousands of pounds of shrimp I’ve peeled over my culinary career. I just hate taking the time to clean the oven! It takes smoke and a small fire in the oven to compel me to finally clean it.

Favorite types of cuisine to cook?
My all time go to favorites are Southern, Classical French, and Mediterranean (which for me is just a way to cook everything that has tomatoes, olive oil, and garlic in it). I also get excited by what’s in season or a style of cooking. I went through a period where I grilled everything-fruit, pizza, bones for stock!

Beef, chicken, pork, or tofu?
This is a hard one. I’m going to go with pork. You can coax so many flavors and textures from pork that it never gets boring.

Favorite vegetable?
If I had to eat one vegetable for the rest of my life . . . I guess it would be brussels sprouts. They taste like broccoli and cabbage and are so versatile I’d never get bored.

Chef you most admire?
I have a chef crush on Anthony Bourdain-mainly because of his bad boy imagine and he knows his stuff! A dear friend of mine, Chef Joe Randall, has my unwavering admiration. He’s been cooking as an Executive Chef for 40 years. He’s run kitchens (both North and South), written cookbooks, owned a cooking school, mentored young chefs, and currently runs the African American Chefs Hall of Fame in Savannah, Georgia, and unapologetically promotes Southern cuisine. None of which are easy-especially for a proud Black man in America.

Food you like the most to eat?
I’m all about the savory!

I love big flavors that range from my Mother’s turkey & dressing to roasted tomatoes and garlic with fresh basil and shaved parm or a muffuletta from Central Grocery in New Orleans that I smuggle home and bake in a cast iron skillet with another skillet pressing it down. Now I’m hungry!

Food you dislike the most?
Cauliflower-how can it be a vegetable when it’s white?? It’s almost like broccoli’s twin sister, while broccoli is popular and has personality, cauliflower is bland and boring and hoping people will like her.

How many tattoos? And if so, how many are of food?
I have 2 tattoos. One is food and it’s also my Zodiac sign . . . I’ll let you figure that one out.

 

Pimento Cheese Stuffed Potatoes Recipe

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe

 

– The End. Go Eat. – 

i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole Recipe

i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole RecipeWhen Frida’s first opened in 2002 along the forgotten strip of Beverly Drive in Beverly Hills, there was a lack of well-crafted Mexican food in Beverly Hills. The world-renowned town at the time celebrated tomahawk steaks with martinis rather than reposado tequilas and molés. Upon opening, the small but mighty restaurant fostered a growing interest in the cuisine outside of the standard Tex-Mex that populated the City of Angels. More than 17 years later while other area restaurants have come and gone, Frida’s still stands, crafting south of the border dishes one might have in the very cosmopolitan Mexico City.

Owner Vicente del Rio, who was born in the metropolis’s historical and well-to-do borough of Coyocan, said during a phone interview, “I learned how to cook from my mother and grandmother, and I wanted to bring that authentic experience here. I feel that’s why we are successful.”

After a fruitful debut year, del Rio started to spread out to other parts of Los Angeles. As CEO of  FriMex Hospitality, he has launched eating experiences throughout Los Angeles County with Frida’s Tacos in five locations (Brentwood, Old Town and East Pasadena, Melrose, and Campus Village) and a Taco Libre in Santa Monica. His team has also expanded the original experience of Frida’s to Westwood, Sherman Oaks, Torrance, Cerritos, and opening soon in Sherman Oaks.

i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole Recipe

Asked about why he thinks Frida is so successful, he says, “We don’t reduce the quality of our food to increase profits. We also have a great team of people working to make sure that we embody the Mexican culture. We want everyone to enjoy our delicious history.”

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home? 
Barbeque and paella

What do you always have in your fridge at home?
All types of fresh fruits, vegetables, and proteins

What marked characteristic do you love in a person with whom you are sharing a meal?
That they enjoy the food that they ate and are interested in trying diverse foods

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
They complain about the food and service

i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole Recipe

Beer, wine, or cocktail?
Martini

Your favorite cookbook author?
Laura Caraza

Your favorite kitchen or bar tool?
Knives

Favorite types of cuisine to cook?
Mexican and Spanish

Beef, chicken, pork, seafood, or tofu?
Beef

Favorite vegetable? 
Mushrooms

Chef or culinary person you most admire?
My mother and grandmother, who taught me everything

Food you like the most to eat?
Besides Mexican and sushi?

Food you dislike the most?
Cheese

What is your favorite non-food thing to do?
Golf

Whom do you most admire in food?
Jose Andres

Where is your favorite place to eat/drink?
Mexico City

What is your favorite restaurant?
Frida Beverly Hills

i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole Recipe

Do you have any tattoos?
And if so, how many are of food?
None

Recipe: Roasted Pork with Green Mole

i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole Recipe

Total time: 3 hours, 15 minutes, largely unattended.  Serves 8

Ingredients:
3 1/2- to 4-pound pork shoulder roast, fat trimmed
Salt
Pepper
6 tablespoons oil, divided
6 cups chicken broth, divided, plus 1/4 to 1/2 cup if needed
1 cup chopped onion
2 cloves garlic, chopped
5 tomatillos, husked and chopped (about 1 cup)
1/2 cup shelled raw peanuts
1/2 cup raw pepitas (pumpkin seeds), hulled
1 bunch cilantro (tough lower stems removed)
1/2 bunch epazote (1 cup leaves)
1 cup chopped iceberg or romaine lettuce
1 corn tortilla, torn into pieces
1 bolillo roll, sliced
3 whole jalapeno chiles (not seeded)
2 whole serrano chiles, seeds removed7 poblano chiles, seeds removed, chopped (4 cups chopped)
1/2 cup toasted pepitas

Directions:
1. Season the pork with salt and pepper. Heat 2 tablespoons oil in a Dutch oven. Add the pork shoulder and sear on all sides. Pour 2 cups chicken broth into the pan and cover.

2. Place in a 325-degree oven and cook until the meat is tender and easily pulled apart with a fork, about 2 1/2 to 3 hours.

3. Heat the remaining oil in a large skillet. Add the onion, garlic, and tomatillos and cook until soft, about 5 minutes. Add the peanuts and the raw pepitas and cook for 2 more minutes.

4. Add the cilantro, epazote, lettuce, tortilla pieces, bolillo slices and chiles. Stir in the remaining chicken broth and bring to a boil.

5. Reduce heat. Simmer until the chiles are soft and flavors have melded, approximately 15 to 20 minutes.

6. Let the mixture cool slightly, then blend in batches until smooth. Add a little water or broth (one-fourth to one-half cup) if necessary to make a thick but pourable sauce.

7. Return the sauce to the pan and heat to serving temperature. Season with 1 1/2 teaspoons salt or to taste. Makes 6 cups sauce, ½ cup per serving.

8. Serve on shredded pork, arrange on a serving platter. Sprinkle with pepitas.

 

 

– The End. Go Eat. – 

i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe

i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata RecipeA poet, journalist, author, and gourmet extraordinaire. Ronnie Hess grew up in New York City, attended the Lycée Français de New York and Julia Richman High School, and graduated from Hunter College, the City University of New York. She earned a master’s degree in history from the University of Wisconsin-Madison.

Hess began a career in broadcast journalism at Wisconsin Public Radio. In the 1980s, she was a reporter/producer for CBS News in Paris, spending nearly four years in France reporting on political, social, and cultural issues. After returning to the Midwest, she worked for Minnesota Public Radio and Chicago Public Radio and was a freelance writer/producer for the “American Justice” series that aired on A&E. Returning to UW-Madison, she became director of communications in the Division of International Studies, and taught middle school English in France during a sabbatical year.

Ronnie Hess and husband (Ron Rosner) in Lisbon. From i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe
Ronnie Hess and husband (Ron Rosner) in Lisbon

Hess has contributed to many publications – national, regional and local – including Saveur, The Christian Science Monitor, and The Milwaukee JournalSentinel. She was restaurant critic for several years for Madison Magazine and was a freelance arts critic for The Capital Times.

i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata RecipeRonnie has penned two books in a series with one of our favorite publishers, Ginkgo PressEat Smart in France, and Eat Smart in Portugal (click through to read my interviews with her!). Eat Smart Guides are genius, teaching about history, culture, menus, language, and more for a country – and include recipes. They tell you how to decipher the menu, know the market foods, and embark on a Tasting Adventure. I love them, for the broad introduction to a culture through its cuisine, as well as the travel (and eating) inspiration contained therein. Highly recommended.

i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe

Hess travels to France and Portugal frequently – find her at MyFrenchLife and http://www.ronniehess.com

Cheese plate, Normandy (Eat Smart in France). From i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe
Cheese plate, Normandy (Eat Smart in France)

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
Well, apart from salads, I have a few favorites: risotto, pasta and pesto, vegetable frittatas.

What do you always have in your fridge at home?
Yogurt. And granola in the cupboard. I make my own.

What marked characteristic do you love in a person with whom you are sharing a meal?
Lively conversation.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Bad manners. And not speaking.

Beer, wine, or cocktail?
Wine.

Your favorite cookbook author?
Jacques Pépin.

In Belem's Jardim Botanico Tropical. From i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe
In Belem’s Jardim Botanico Tropical

Your favorite kitchen tool?
Tongs.

Favorite types of cuisine to cook?
Mediterranean.

Beef, chicken, pork, or tofu?
None of the above. It’s fish.

Favorite vegetable?
Lettuce.

Chef you most admire?
Generally, it’s not one but all. They keep long hours, are always on their feet, working in stressful and often uncomfortable conditions.

Food you like the most to eat?
Chocolate.

Chocolate cake for lunch in a restaurant in Provence. From i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe
Chocolate cake for lunch in a restaurant in Provence

Food you dislike the most?
I like everything. Well, I’d have a hard time eating certain insects.

What is your favorite non-food thing to do?
Water aerobics.

Who do you most admire in food?
The people who grow my food, bring it to market.

Where is your favorite place to eat?
Increasingly it’s my kitchen. Restaurants are too noisy and I can’t always count on the food.

What is your favorite restaurant?
Typically, a neighborhood restaurant, specializing in Mediterranean or an ethnic cuisine I would never cook. I love Indian food.

Do you have any tattoos? And if so, how many are of food?
Nope.

In northeastern Portugal in January, snowed in for several days in the village of Montesinho. From i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe
In northeastern Portugal in January, snowed in for several days in the village of Montesinho

 

Recipe: Vegetable Frittata

(Serves about 4 people)

vegetable frittata. From i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe

This is based on Mark Bittman’s recipe that was featured in the New York Times. You can vary the ingredients, depending on what vegetables you’ve got, so it’s never the same. My instructions are below but here are Mark’s.

You’ll need about 6 cups of sliced or diced vegetables. These can be raw or cooked but obviously if they’re raw, you’ll want first to add those to a large oven-safe sauté pan.

Heat about 2 tablespoons of olive oil, add the vegetables and cook covered until almost done. (I start with onions and garlic and then add vegetables that need the most time, such as carrots, before adding green pepper or zucchini.)

Season with salt, freshly-ground pepper and any other herbs (fresh or dried).

Break 4-6 eggs in a small bowl, beat, and add to the frittata.

Cook until the eggs are set.

i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe
midway through cooking, with mozzarella cheese on top of the partially cooked frittata

At this point I usually add feta cheese and some grated parmesan cheese and finish off the dish under the broiler.

i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe
After grilling the cheese under the broiler. In this version I used carrots, broccoli, green and red peppers.

– The End. Go Eat. –