a new year

The holidays are offiically over! A year ago, I spent December alone – studying for the CPA exam, avoiding all social outings, I was getting ready for my first busy season. I would never have imagined that 2012 would turn out the way it did – the people I met, the experiences I had, the relationships that got stronger, the ones that fell apart, the stupid things that I did, the lessons learned from such dumb mistakes. 2012 was an interesting 366 days.

I had an amazing 23rd birthday that made me realize that I can’t hang like I used to in college (these are dark times, friends.)

I never would have thought I’d make it halfway across the world to Russia.

I found a city that I think I like better than LA. Ruh roh. Time to move.

San Francisco playdate!

And somehow 12 months flew by and here we are at the end of December… I don’t know where time goes anymore. As you get older, each year get shorter. Terrifying.

Ugly Christmas Sweater Exchange

Party goodies

Christmas in Los Cabos!

Where I ate a lot of tacos.

Like. A lot of freakin tacos.

Ziplining over a canyon at 40 mph! Absolutely thrilling.

Parasailing over Cabo!

Got some new goodies from my new favorite boutique – Social Butterflies LA

More goodies!

Spin Bar at the Standard – ping pong while drinking! Weird. Yet entertaining.

Spent an evening deep frying beer battered halibut and potatoes.

Morning bake sessions – lemon matcha pound cake.

That was pretty much my December. A lot of eating, a lot of drinking, and a lot of relaxing to recharge myself for 2013. This is the year where things get crazy. Crazier than 2012 – can’t imagine how that’s possible but I have a good feeling about what’s to come. Other than work busy season. That’s going to be the black hole of my year. New Year’s Eve just isn’t fun when you know your life is going to suck for the next four months of the year.

The only way to alleviate this feeling of FML is to plan an epic trip somewhere. Someone travel with me in 2013, please. I don’t want to be in LA.

Beer-Battered Halibut
vegetable oil for frying
8 halibut filets
salt and pepper to taste
1 cup frying tempura batter mix (or more to get the right consistency)
1 (12 fluid ounce) can or bottle beer

Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
Combine the tempura mix and gradually mix in beer until a thin batter is formed – you can adjust with more tempura mix or beer to get the right consistency. You should be able to see the fish through the batter after it has been dipped.
Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Lemon Matcha Pound Cake (from Joy the Baker)
makes one 9x5x4-inch pound cake, plus 12 mini muffins

2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/3 cups granulated sugar
1 teaspoon vanilla extract
6 eggs
2/3 cup sour cream
zest of one lemon and juice of half a lemon
1 Tablespoon matcha powder
1 stick plus 7 Tablespoons (15 Tablespoons) unsalted butter, melted and cooled slightly

Center a rack in the oven and preheat the oven to 350 degrees F. Butter the loaf pan, dust the insides with flour and tap out the excess. Also butter a mini muffin pan or line a regular muffin tin with cupcakes papers for the small amount of excess batter. Set aside.

Sift together the flour, baking powder and salt.

Whisk the eggs into the sugar. You can use a large bowl with a whisk for this. You don’t really need a big mixer for this recipe. Beat until the eggs and sugar are thoroughly incorporated. Whisk in the extract, then whisk in the sour cream. Continuing with the whisk, or switching to a large rubber spatula, gently stir in the dry ingredients in 3 or 4 additions; the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions.

Divide the batter in half (just eyeball it) into two separate bowls. In one bowl add the zest and lemon juice. In the other bowl, fold in the matcha tea powder.

Pour some of the lemon batter into the pan. Top it with a portion of the green tea batter. Add more lemon and top with more green tea batter. Fill the loaf pan, leaving at least 1-inch of room at the top of the pan for the cake to rise. Swirl gently and minimally with a butter knife to get a good swirl effect. With the remaining batter, make mini muffins or cupcakes.

Bake for 55 to 60 minutes, or until a knife inserted into the center of the cakes comes out clean. The mini muffins will take about 15 minutes and the cupcakes will take about 18-20 minutes.

Once removed from the oven, allow the loaf to rest in the pan for 20 minutes before running a knife along the edges of the pan and inverting the cake onto a cooling rack.

potato leek soup & coffee cake & babies

I have a confession to make.

I’m not good with babies. I’m not good with children. I’m not one of those girls who goes crazy over every little baby in a stroller passing by and who automatically knows how to pick a kid up and soothe it into a peaceful stupor. I’m awkward and get all weird in front of little people. I don’t know what to say to them and I never know how to play with them. What are you supposed to do with their heads? How rough can I play with them? Why are they looking at me like they want something? Is that real crying or pretend crying? WHERE’S YOUR MOM??

BUT..

Look at this little munchkin!

Maybe it’s because she’s related to me, but I can’t stop staring at her like she’s a pumpkin pie.

This is Taylor. She’s two months old and she was 8.75 pounds when she was born! Sounds traumatizing for mommy but she’s a big healthy girl.

Taylor in her new lamb bunting with mommy and auntie. I may not be good with babies, but this one is too much. Seeing her chubby precious face turned me into a cooing, aww-ing idiot.

It’s hot in here! Get me out!

This is Elijah. He’s Taylor’s big brother and in his terrible two’s.

He refuses to stay still or look at the camera for two seconds. He likes to play hard to get and his favorite toy is the refrigerator door. Mommy’s little helper. I hope he sits still for the camera one day. Look at that dimple!

Taylor sleeping with her daddy.

In other news, besides playing with the babies, my sister came over to make some winter comfort food with me this weekend. We made a broccoli pesto spagehetti, truffle potato leek soup, and a coffee cake.

I went with a classic Julia Child recipe for potage pomantier – or potato leek soup. Can’t go wrong there.

Getting back into baking. It’s going to take some more practice to get back into the swing of things. Good practice for holiday baking.

Happy December! If it’s cold where you are, make some soup. Cuddle up with a baby or run around trying to entertain a shy two-year-old. That’ll warm you up QUICK.

Potato Leek Soup
From Julia Child’s Mastering the Art of French Cooking

1 pound russet potatoes, peeled and chopped
3 large leeks (1 pound), thinly sliced
6 cups vegetable stock
Kosher salt, to taste (I used black truffle salt)
Juice of one lemon
1/2 cup heavy cream
1/3 cup minced chives

Heat canola oil in a large (6+ quart) stockpot or dutch oven, over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8-12 minutes.

Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender.

Blend until smooth either using an immersion blender, or by carefully transferring to a blender in batches.

Add the cream, and season to taste with salt and lemon juice.

Ladle into bowls and garnish with heavy cream and a healthy sprinkling of minced chives.

Cinnamon-Streusel Coffee Cake
Adapted from Martha Stewart

For the streusel topping and center:
3/4 cups all-purpose flour
3/4 cup packed light-brown sugar
3/4 teaspoon ground cinnamon
3/4 sticks cold unsalted butter, cut into small pieces

For the cake:
1/2 stick unsalted butter, room temperature, plus more for pan
1 cups all-purpose flour
3/4 teaspoons baking powder
1/4 teaspoon baking soda
Coarse salt
1/2 cup granulated sugar
1 large egg
3/4 teaspoons pure vanilla extract
1/2 cup sour cream

For the glaze:
1/2 cup confectioners’ sugar
2 tablespoons whole milk

Make the streusel topping: Mix together flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Refrigerate until ready to use.

Make the streusel center: Mix together remaining 1/4 cup brown sugar and 1/4 teaspoon cinnamon.

Preheat oven to 350 degrees. Make the cake: Butter a 8-inch round pan. Sift flour, baking powder, baking soda, and 1/4 teaspoon salt into a bowl.

Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.

Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.

Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 35-40 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.

Make the glaze: Mix together confectioners’ sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.

goodbye, autumn

Thanksgiving in Palm Springs was nice as always. Perfect weather in the 70s and a lot of sunshine.

Week one of the holiday season was successful.

My jeans are all too tight.

I went into a  food-induced catatonic sleep every night this past weekend.

I finally got some exercise. Although a three-mile walk doesn’t really cancel out three days of gluttony.

Spent a lot of time with the family and especially this little guy.

Ate a lot of orange pumpkin-y goodies.

You know what made me feel old this year?

People used to ask how school was going and what I was majoring in and how was my study abroad trip. Now everyone just wants to know: When are you going to settle down? This must be why they say you need a lot of wine and liquor to make it through family gatherings. Didn’t get that until now.

Woah there, la familia, let’s all take a step back! SETTLE DOWN? Me? I have the emotional capacity of a thirteen year old.

What about the fun questions? Like, how was your last vacation? What books have you been reading? Who did you vote for? What have you been eating? Why haven’t you updated your blog recently? (wish I had a good answer for this one…)

Well, for anyone who cares about the fun stuff…

1. My last trip was awesome. I went to SF! More on that later.

2. I picked up Team of Rivals – the book that Spielberg based “Lincoln” on. Also, just finished “Cold Mountain.”  A lot of Civil War era reading. Purely unintentional but kind of a fun theme going on. And does it freak anyone else out how much Daniel Day Lewis looks like Abe Lincoln? Watching the trailer gives me goose pimples.

3. Watched The Book of Mormon. By far the most fun I’ve had all year! Seriously. Gut-buster. I could not stop laughing. If this  ever comes back to LA, I’m going to watch it at least three more times. If this is playing in your city, GO. No joke. Stand up, walk out the door, and go watch it right now.

4. If anyone cares about my love life, I’ve been stringing along a number of attractive men.

Boyfriend #1: John Mayer. He might be high as a kite but he has good taste in sushi and he’ll bring a funny hat to keep the mood light.

Boyfriend #2: Daniel Henney. Model looks, model bod, and model behavior. So polite and friendly! And obscure enough that no one will recognize him.

Boyfriend #3: Jason Mraz. Voice of an angel. But dates are to be shared with a million other screaming girls at the Hollywood Bowl. A less than ideal romantic situation.

5. And I got around to some baking. Something as a last swan song to autumn as today is December the first. We’re all going to be fa-la-la-ing and jingle-bell-ing and decking the halls, cozied up at the fireplace with chestnuts and Jack Frost a-nipping. Tis the season for hideous sweaters and hot chocolate!

I received a request for some vegan baked goods from a friend who recently gave up all animal products. And you know, this bread wasn’t bad as far as vegan goes, but I think I’ll stick to butter and eggs and heavy cream for my holiday cooking… my cooking needs that extra fatty oomph.

tea?

Vegan Pumpkin Walnut Bread
makes 2 loaves
from Joy the Baker

2 cups all-purpose flour
1 1/2 cups white whole wheat flour ( or whole wheat flour… or just use only all-purpose flour)
2 cups light brown sugar, packed
1/3 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon fresy grated nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup maple syrup
1/3 cup water

Preheat oven to 350 degrees F.  Place a rack in the center of the oven.  Grease and flour two loaf pans (mine are 8x4x2) and set aside.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.

In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.

Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together.  Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in.  Fold in most of the chopped walnuts, reserving some to sprinkle on top of the batter once in the pan.

Divide the dough between the two greased pans and sprinkle with a few walnut pieces.  Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean.  Remove from the oven.  Let rest in the pans for 20 minutes, then invert onto a cooling rack.

Serve warm.  Maybe even wrap one loaf up in plastic wrap and store in the freezer for future munching.

I dusted mine with powdered sugar.

blackberry coffee cake

I might have mentioned that summer is over.

FALSE! It’s not over! It’s 90 degrees in LA and this might sound blasphemous when the rest of the U.S. is having shit weather, but I’m SO over summer.

I’m ready to move on past sticky, damp sheets, not being able to sleep at night, feeling like I’m walking through a dry sauna, and burning my under thighs every time I get into my black interior car. I’m tired of seeing people’s butts and floppy bits hanging out all over the place out of their “clothes.” I don’t want to drink margaritas and sangrias and eat any more strawberry summer salads.

I want autumn sweaters! Pumpkins! Spiced cakes and lattes! Blue skies and crisp mornings! Boots! Scarves! Thanksgiving!

I’m not going to miss anything about summer!

Except maybe watermelon. And the beach. And long days with eight p.m. sunsets. And fresh berries.

I crave pumpkin pie year-round, but I still appreciate a good berry cake. Especially if it has cinnamon crumbles all over it.

Blackberry Coffee Cake
adapted from williams-sonoma

For the topping:
1⁄3 cup sugar
3 Tbs. all-purpose flourGrated zest of 1⁄2 lemon
2 Tbs. unsalted butter, melted
1⁄3 cup pecans, finely chopped

For the muffins:
2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. ground cinnamon
Grated zest of 1⁄2 lemon
1⁄4 tsp. salt
1 egg, beaten
5 Tbs. unsalted butter, melted
1 cup buttermilk
2 cups fresh blackberries or 2 1⁄2 cups frozen unsweetened blackberries, unthawed

Preheat an oven to 375°F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.

To make the topping, in a small bowl, stir together the sugar, flour and lemon zest. Stir in the melted butter until the mixture is crumbly. Add the pecans and stir to combine. Set aside.

To make the muffins, in a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter and buttermilk. Stir just until evenly moistened. The batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix.

Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup. Top each muffin with the topping, dividing it evenly (the sugar will melt and produce a glaze effect).

Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve warm or at room temperature, with butter. Makes 12 muffins.

a review of a most gluttonous week

My two major activities as of late:

Eat. Sleep. Press repeat.

At first it was just one of those days. Which somehow turned into one of those weeks. And that kind of bled into two weeks… Maybe it’s because I’ve been a little down as of late. Not quite sure what it is exactly but kind of one of those existential, deep funkity funks. Contemplating questions that don’t really have satisfying answers like “What am I doing with my life?” and “What is in that tupperware in the back of the fridge?”

A troubling void that can really only be fulfilled by…. Food. Lots of food.

asado!

argentinian bbq

spicy potato wedges

mimosa brunch with my favorite ladies

lovelies

jon mclaughlin & sara bareilles at the troubador!

hazy memorial day at griffith

hi char!

30 min wait at the new sprinkles ice cream parlor

sprinkles ice cream!

‘

i got excited and forgot to take a picture of my cherry vanilla

penne a la vodka

Penne a la vodka recipe here

merengues!

chocolate merengues

honey bear suicide at industriel!

industriel in downtown

lady rose cocktail

foie gras bread pudding. don’t judge me. i know it’s cruel… but it’s so delicious!!!!

escargot panini and kennebec fries. bougey sandwich.

quinoa salad – mushrooms, pecans, kale

Also had the amazing Pelmeni with rabbit, mascarpone, pearl onions, truffle oil, sage, and shiitake mushrooms a few days ago. Incredibly delicious.

And when I’m a funk and eating doesn’t help, you know what I do?

I bake. I bake bake bake. Bake that stress into something that I can eat. It’s a wonder I don’t weigh 1000 pounds yet. We’ll get there eventually. One stick of butter at a time.

When you’re stressed you need some guilty pleasures. Strawberry cupcakes with strawberry frosting. That totes taste like strawberry milk. Red lipstick that I bust out when I feel extra fancy. Accidentally matching outfits with Steph Yu. Instant mood uplift. Even though I ruined our picture by admiring my friend-bear. (Photo courtesy of Chinita!)

I feel like a chubby bunny but I think I’m ready to face the world tomorrow. Monday morning, I’m gonna own you.

stephanie, me, & cupcakes! i ruined our only photo :(

Sprinkles Strawberry Cupcakes with Strawberry Frosting
from Candace Nelson of Sprinkles
Makes one dozen

2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Sprinkles’ Strawberry Frosting
Directions

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Frosting

1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Directions

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.