Adventures in Baking - Creamy Lemon Bars

I love lemon bars and have always wanted to try and make them myself. I decided to go for it today. There's very little hands on time to make them - the hardest part is not eating them while they set in the fridge after baking. Note - these came out a little lumpy but were very tasty ugly ducklings!

1. Cream 1 stick unsalted butter with 1/2 cup powdered sugar and 1/4 tsp salt.

2. Add 1 cup flour and stir until dough forms. Press dough into the bottom of a prepared baking pan. Prick with a fork all over. Bake at 350 for 20 minutes.

3. Whisk together 4 large egg yolks, 1 14 oz can condensed milk, and 3/4 cup fresh squeezed lemon juice.

4. Pour mixture over hot crust and bake for 30 minutes.

5. Let pan cool completely than cover and put in the fridge for at least 2 hours.

Smooth Move - Blueberry-Banana Smoothie

I love smoothies and haven't had them in a bit so this week I decided to get reconnected. I chose this one because I hadn't tried one with buttermilk before.

1. Combine 1 banana, 1/2 cup frozen blueberries, 1 tbs sugar, 4 ice cubes and 1 cup buttermilk. Blend until smooth. Thank me later.

Sunday Supper - Korean Chicken Soup

I love soup for lunch. It's filling, you can throw an easy salad of mixed greens and a vinaigrette to compliment it, and you don't need a nap afterwards. This recipe is a flavorful play on chicken soup with  Asian inspired ingredients that infuse the chicken.

1. Combine 8 cups reduced-sodium chicken broth with 2 tbs finely chopped garlic and 2 tbs finely grated ginger.

2. Bring broth to a boil and then add 1/2 cup white rice. Reduce heat and let simmer until tender.

3. Stir in 1 tbs reduced-sodium soy sauce, 1 tsp toasted sesame oil, and 2 tsp hot chile paste.

4. Add 1 cup cooked, shredded chicken. Heat until warmed through. Serve with sliced scallions and toasted black sesame seeds.

Snack Attack Volume 2

See below for 5 more quick and tasty snack to keep you full without feeling guilty.

1. Luna Bars - I don't often crave sweet things but when I do I reach for a Luna bar. The Lemon Zest is an oldie but a goodie.

2. Pico de Gallo - You can pick up a container at most stores but I find it's so easy to make and ends up lasting longer (store packaged ones tend to use less liquid and dry out quickly.) Just chop tomatoes, onion, chili (I like Serrano), garlic, cilantro and lime. It's great with chips, crackers or veggies.

3. Shrimp Cocktail - 7 steamed shrimp with 2 tbs cocktail sauce comes in at under 80 calories. I know I found it hard to believe as well!

4. Avocado Rolls - Toss 1 cup chopped watercress with 1 julienned carrot, 10 mint leaves, 1/2 mashed avocado and salt. Roll in 1 halved cabbage leaf.

5. Zesty Bean Dip & Chips (Pictured Above) - Combine 1/4 cup canned refried beans with 1 tbs salsa, fresh cilantro, and 1 scallion. Serve with about 10 tortilla chips.

Where to Eat - Nojo

Andrew and I recently tried dinner after several successful brunches at this Hayes Valley gem. Full disclosure - my brother works in the kitchen; however, I really don't think I let that skew my perception of the food.  After a handful of solid meals I decided it wouldn't be fair to not review it just because Chris works there - It shouldn't count for or against them right?

We started with the above salad from the kitchen. It consisted of thinly Fuyu persimmons, daikon, and Chantenay carrots. It was tossed simply together with I believe some sort of rice wine. The combination of carrots and persimmons was new for me but I greatly enjoyed it.

We were really excited to try the skewers since it is what the place is known for and because Chris was working the grill station. The first we tried was the Japanese Eggplant with Aka miso. They were super tasty and I was happy to have something veggie as I knew we would be getting a lot of chicken during the meal.

I was really happy with the gyouza. The dumplings were delicious and served with Tokyo turnips, ginger, mizuna (a type of Japanese greens), and a chile shoyu (soy) sauce. The sauce had the perfect amount of heat and salt to compliment the meat dumplings. I think they were pork, but am not sure.

The above Chawanmushi, a Japanese savory egg custard dish, was one of my favorite things we ate. Since Andrew doesn't like uni I was able to have the entire piece on top - awesome. The main components were Dungeness crab, chicken and Shitake mushrooms. It was one of the best things I've ever had.

We've had the above fried potato dish during brunch and Andrew insisted we order it because it's so crazy good. They are topped with Tonkatsu sauce (the sweet sauce they use on their breaded pork cutlet sandwich at lunch), Negi (onion), Nori (seaweed), Mayonnaise and Katsuo Bushi (shaved dried bonito flakes). These are like the best homefries you can imagine. The bonito acts like bacon and all the sauce have a creamy cheese effect. I could eat these everyday all day but I would grow very fat.

When dining with Andrew it is always necessary to have one dish with bacon. We had the above Bacon Wrapped Mochi & Tare. It basically was a bacon wrapped rice ball drizzled with a tare (flavored soy) sauce. I tried one for novelty but knew I wouldn't be into it. Andrew however guzzled them up.

The above was my favorite chicken skewer we tasted. It was the Bonjiri (basically chicken butt) served with lemon and sea salt. The cut is super tender but not too fatty.

The above was the chicken thigh oyster with sansho (a Japanese pepper-like spice) and tare. Everyone I know goes crazy for this part of the chicken. It's located on the two legs of the chicken and shaped like oysters. It is really tender but I liked the above skewer more. Maybe for it's simple preparation (less sauce). That being said it was still delicious.

The above mussels were my second favorite dish of the night. When we arrived and my brother said hello he immediately told us that there were only a couple orders left and we should order them if we wanted to try them, which he also said we definitely did. He was beyond right. The mussels were prepared with new potatoes and pea sprouts in a sake-garlic butter broth. I would cover my life in this sauce if I could.

The kitchen also sent us out the above tempura of tree oyster mushrooms, sweet potatoes, and meyer lemon served in a daikon oroshi (a grated daikon flavored soy) sauce. The veggies were lightly fried without an excessive amount of panko - always nice. The sauce was especially good - salty, sweet, and the daikon gave it a lightness I really enjoyed.

The above is part of a skewer sent out from the kitchen. I think it was one of the breasts (either the tare or the tare and umeboshi - plum sauce). I just had a bite of this one because I was very full, but it was great.

Overall we had a great dinner and it was awesome to see my bro. I definitely recommend trying it.

Adventures in Baking - Lemon-Ginger Cookies with Mint

I wasn't able to bake last week due to a nasty case of strep I was recovering from. I was happy to get back to it today but wanted to do something unrelated to Thanksgiving as I will have to make my pies midweek. I decided to go with these little cookies because I've been kind of obsessed with baking with ginger lately. They came out light, fresh and lovely.

1. In a large bowl mix together 1 cup all-purpose flour, 3 tablespoons finely chopped mint leaves, 2 tablespoons powdered ginger, 1 tablespoon finely grated lemon zest and 1/4 teaspoon baking soda.

2. With a food processor or using an electric mixer cream 1 stick unsalted butter with 1/4 cup sugar, 1/4 cup brown sugar, 1 egg yolk, and 1/2 vanilla extract.

3. Combine wet and dry ingredients until dough forms. Roll rounded teaspoons of dough into balls. Coat balls in coarse sugar and place 2 inches apart on baking sheets. Cooke for 14 minutes at 350.

Where to Eat - Rosa Mexicano

A new Rosa Mexicano opened up in the Financial District in SF and it has become a favorite spot with Andrew and I. The below are based on several trips we have taken.

Rosa Mexicano is known for their table-side guacamole and it is for good reason. We have ordered it each time we have gone and it is always great. It is made with fresh avocados, garlic, cilantro, tomatoes, and onions. It is always made to your spice specifications. I have a high threshold for spice but the spicy tasted pretty mild to me. Luckily it is served with two sauces that added some heat. (One was more of a salsa verde with some citrus while the other was more of a smokey chipotle.) It is also served with warm chips and tortillas.

We have tried the above Mini Hard Shell Kampachi Tacos. These were fresh and very tasty. They consisted of diced yellowtail, serrano chile, arugula and truffle oil. The fresh lime and crispy shallots on top were great touches. It may be important to note, depending on the size of your group, that all the starters we have had have come with 3.

For starters, we've also tried the Crab Empanadas. These were made of Fresh Dungeness crab meat and served with a seasonal fruit pico de gallo and avocado-tomatillo salsa. The seasonal fruit pico de gallo was made with pears and super tasty. 

We've tried 2 of the tacos on the menu. The above are the Baja Fish Tacos. These are line-caught crispy local fish with a jalopeno sauce on a flour tortilla. They were so delicious.

We also tried the Pork Belly & Scallop tacos, which were great but really sloppy to eat. They were made with Diver Scallops, Masami Ranch pork belly with spicy orange habanero salsa. 

For sides we've tried the Chilaquiles, which were good but I am a huge sucker for some Chilaquiles. Their version has tortilas with melted chihuahua cheese (cotija), chicken and chipotle crema. My only complaint was that it wasn't bigger. 

For entrees we've had the Carne Asada. This comes with beef cooked in cheese and served with chile de arbol salsa, street corn, and charro beans. Also comes with beans and rice sides. It was very good.

Beauty Blabber - Beauty Sample Services

I'm so excited about all the beauty sampling services that have popped up. Basically you join one, fill out a basic profile, and receive a box of goodies each month. I can't wait to join one and am definitely giving out some subscriptions for Christmas. 

The above example is from Birchbox, which I think looks like the best service. You get 4 to 5 deluxe beauty samples from brands like Nars, Stila, and Weleda, plus one nonbeauty product per month. The service costs $10 per month or $110 per year. The above sample kit included - Arquiste Flor y Canto eau de perfum, Borghese Crema Saponetta Cleansing Bar for Face and Body, Melvita Rose Floral Water and the Balm Stainiac Hint of Tint for Cheeks and Lips. The nonbeauty item was Band-Aids designed by Cynthia Rowley. All the full sized items are located on the website and by purchasing them you can earn Birchbox Points. $1 = 1 point and once you get $100 you get $10 off.

Other notable services are Sample Society, which is a collaboration between beautybar.com and Allure, Glossybox, Ipsy, Beauty Army, Total Beauty Collection, Beautyfix, and Beauty Box 5. Make sure you look into all the fine print before signing up. Many services use automatic reenroll and some don't allow you to cancel before the subscription ends. 

Sunday Supper - Vegetarian Breakfast Bake

This week I decided I would focus on my breakfast and have a simple lunch of soup and salad. (Plain lettuce with lemon and oil accompanied with some Low Sodium Amy's Organic Soup always hits the spot.) I've been wanting to try this recipe for awhile. It's one of those dishes that looks like heavy comfort food but it's actually fresh and good for you. It also doesn't leave you too full, which is nice for those of us who eat breakfast at work and don't have the luxury of mid morning naps.

1. Saute 1/2 minced onion with 2 minced garlic cloves.

2. Add 2 diced russet potatoes, 12 oz chopped soy sausage or tempeh, and 1/2 cup sliced mushrooms. Season with salt, pepper, fresh rosemary and thyme.

3. Bake for 30 minutes at 400. Sprinkle with cheese and serve or portion out for the week.

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Adventures in Baking - Snow Ball Cookies

These simple, buttery cookies aren't overly sweet so people who normally don't gravitate to sweets can enjoy them as well.

1. Combine 2 sticks of the best quality unsalted butter you can find with 1/2 cup confectioners' sugar in a food processor. Mix until smooth.

2. Add 1/2 cup cornstarch, 1/2 tsp vanilla extract, and 1 1/2 cups flour. Combine until a soft dough forms.

3. Separate dough into 4 balls. Roll each ball into a 12 inch long rope. divide each rope into 12 small balls. Cook at 350 for 20 minutes.

4. Roll cooked cookies in confectioners' sugar by the dozen. Let cool before eating or storing.

Sunday Supper - Spicy Shrimp & Brussels Sprout Stir-Fry

I loved the idea of using shredded brussels sprouts as the base for this stir-fry. This came out spicy, fresh and just as satisfying as the rice alternative. I've also decided I want to cover my life in bean sprouts.

1. Shred 1 lb brussels sprouts in a food processor. Saute in batches with oil, salt and pepper until tender.  Transfer to a bowl and set aside.

2. Add 1 cup bean sprouts to the pan and cook through. Transfer to the bowl.

3. Wipe out pan and cook 2 garlic cloves, 1 small red Thai chili, 1 jalapeno, and 3 scallions - just the white parts. Add the green parts of the scallions to the brussels sprouts and bean sprouts.

4. Add 1 lb of peeled and deveined shrimp to the pepper mixture. Cook until opaque throughout. Mix all portions together and garnish with lime wedges.