French Macaroons from Paris in a Cup (a phenomenal tea shop inspired by Paris).
Pistachio, Coffee, Vanilla, Raspberry, Chocolate and Salted Caramel. I definitely was not fond of the vanilla…salted caramel wins in my book.
Drunken Linguini from Cafe Lucca.
Linguini served in a vodka sauce with portabello mushrooms and sundried tomatoes (I salivate just thinking about this dish).
California Love
After many blah feelings I finally got to escape to the West coast. I needed a moment to recharge and experience some California sun. I definitely got a weeks worth of relaxation. One of the highlights of my trip was a cooking class I took with my dear aunt. I had the lovely opportunity to meet and take a class with Chef Linda Steidel who taught a class on cooking with farmer’s market fresh ingredients.
I was amazed at the difference in the flavor of a dish using farmer’s market fresh vegetables and herbs. A dish feels healthier, more wholesome and flavorful with the use of fresh organic ingredients. Though many frown upon organic products because of their price, you really cannot compare how better you feel after eating something that fabulous. Linda Steidel composed a lovely three course meal incorporating farm fresh delights. The first course was spaghettini with fresh basil pesto tossed with wild arugula, shaved pecorino romano cheese served delicately with a balsamic roasted roma tomato.
The second course was a roasted beet salad with mixed spicy greens, feta cheese, pistachios in an orange tarragon vinaigrette. I know, beets sound a bit weird but trust me, if you have them roasted (roast for 20 minutes in a 400 degree oven drizzled with some extra virgin olive oil and salt & pepper to taste) you will be amazed. I wish I had more of the candied beets on my plate (not as sweet in flavor but have a pink and white swirl design appealing to the eye) since they were just incredibly juicy and balanced the dish.
For dessert, I was a little iffy. I’m not incredibly fond of carrot cake and Chef Steidel made spiced carrot cupcakes with an orange glaze served with candied carrot curls. The carrot curls were unnecessary as it seemed she overcooked them and they tasted rather grainy. The cake itself was incredibly moist and pleasant. I was impressed with the freshness, the moisture and the taste of the cupcake.
At the end of the meal I felt completely satisfied, not overly stuffed or overpowered by the individual course. I hate that feeling of overindulgence when it’s just bloating and near to exploding.
I have to admit I ate incredibly well, light and healthy in California (more so than usual).
Pictures of my California indulgences to follow.
Peace, love and No beef!
Guramrit
Jeez I feel horrible for not being around. I got back from a nice little vacay in California where I took a cooking class, ate french macaroons and learned a few dishes I will share with you all!
Keep a look out!
Peace, love and NO beef.
I love breakfast. Looking for a healthy yet flavorful pancake? Add some freshly grated lemon zest and a splash of milk (and if you’re feeling bold add a tablespoon of mascarpone to the batter). Toss in some blueberries and you have a delectable tart and sinfully sweet pancake. To compliment the blueberry lemon pancake you can make a simple lemon glaze by squeezing the juice from one lemon and adding in one and a half tablespoon of confectioners (powdered) sugar. The lemon glaze perfectly compliments the pancake creating such a heavenly marriage. Not a lemon fan? No problem. Nix the lemon glaze and use Grade A Maple Syrup. Please do not use that fake maple syrup. It’s full of unnatural ingredients and doesn’t have the rich maple flavor of a real maple syrup. Pure maple syrup has few calories and is rich in antioxidants keeping your immune system up and running. Just don’t take shots of pure maple syrup though. Moderation is always best.
No Beef Here 