Santa Barbara Highlights

We recently took a road trip to California, for a long weekend, to soak in some time to relax before the babies are born. We were also looking to escape to cooler weather...which was not the case, since there was a bit of a heat wave (in the 80's)while we were there.

During our trip, we stayed in Carpinteria, and drove over to Santa Barbara several times (about 15 minutes away) as well as visited Goleta, Solvang and the Santa Ynez valley. Each of these places were so different from one another, and we loved each and every one of them.

Carpinteria is known as home to the 'world's safest beach', and is a quiet beach town with a few quaint eateries and boutiques near the coast. Santa Barbara, on the other hand, is a lot more metropolitan and has a vibrant downtown scene, with the coast nearby as well as nice restaurants and plenty of familiar stores to shop in. Santa Barbara is known as the 'American Riviera'.

While in Carpinteria and Santa Barbara, we dined at the following notable establishments:

Carpinteria
Gianfranco's Trattoria - Serves great Italian food, in a cozy atmosphere; I ordered their signature spinach and cheese ravioli and loved it.
Foster's Freeze - Local ice cream shop; we ate here one night when we were too full to eat a proper dinner; I had a hot dog and strawberry shake (which was superb!)

Santa Barbara
Jane - Our favorite restaurant of the ones we tried. Warm atmosphere, great food and great service; I was lucky enough to find veal on the menu and loved it -- had the veal scallopini.
Brophy Bros Seafood - Great spot for fresh seafood, right on the harbour; I ordered the fish and chips and needed help finishing it! Very good batter on the fish.

Crushcakes - Organic cupcakes! I ordered (and loved) the Strawberry Blush -- a strawberry cupcake topped with pink strawberry frosting.
McConnell's Ice Cream - Handmade ice cream served in very generous scoops! I barely finished one scoop of Peanut Butter Crunch in a waffle bowl.
Spoon Gelato - Excellent gelato; plenty of flavors to choose from. I tried the hazelnut and loved it!

We also ventured out to Goleta for their Annual Lemon Festival, where Vic tried a variety of local wines and lemon beer while I indulged in a decadent slice of lemon meringue pie. The next day we drove through beautiful landscapes and mountains to Solvang, a small town which was founded by Danish settlers and looks like it was taken right out of Denmark and placed in the California highlands. I tried the traditional Danish 'Aebleskiver' pancakes for breakfast, which are basically round balls of batter covered in powdered sugar, and served with fresh preserves.

After a brief tour of Solvang, we visited the Bridlewood Winery in the nearby Santa Ynez Valley. The property is magnificent and so beautiful. We took a tour via horse-driven carriage and purchased a nice bottle of Syrah, which is the grape they most pride themselves in harvesting.

Featured Recipe: Nutty Carrot Cake

I made this cake for Victor's recent birthday. It took a while to make (mostly due to my current pregnant state) but was a huge hit with everyone! I hope you enjoy this recipe.

Nutty Carrot Cake with Cream Cheese Icing

Serves 8 to 10

Carrot Cake

3 cups all-purpose flour

2 3/4 cups granulated sugar

1 tablespoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

2 teaspoons kosher salt

4 eggs, lightly beaten

1 1/2 cups corn oil

2 teaspoons vanilla extract

1 1/2 cups grated carrot, about 2 large carrots

2 jars (4 ounces each) carrot puree (baby food)

2 cups toasted pecans, chopped (reserve 1 cup for decorating)

Cream Cheese Icing

3 1/2 cups powdered sugar

12 ounces cream cheese (at room temperature)

1/2 cup (1 stick) unsalted butter (at room temperature)

2 teaspoons vanilla extract

1/4 teaspoon kosher salt

Position the rack in the center of the oven and preheat to 350 degrees. Line two 9-inch cake pans with parchment paper circles, and butter and flour each pan.

Toast the whole pecans for 10 minutes at 350 degrees. Chop once cooled, for use in the recipe.

To make the cake:

Sift together the flour, granulated sugar, baking soda, cinnamon, nutmeg and kosher salt into the bowl of a stand mixer fitted with the paddle attachment. In a separate bowl, whisk together the eggs, oil, and vanilla and add to the dry ingredients. Beat on low speed for about 1 minute. Add the grated carrot, carrot puree, and chopped pecans and mix until just incorporated.

Pour the batter evenly into the prepared pans and bake until a knife or toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes, rotating halfway through the process for even baking. [Note: Mine were done in exactly 40 minutes, so set your timers accordingly to avoid overcooking.] Transfer the pans to a wire rack and let cool completely. Invert onto the wire rack after 15 - 20 minutes, and peel the parchment paper off once cakes are completely cooled.

Note: If you would like to save the cakes for frosting later, wrap each cake tightly in plastic wrap and store in the refrigerator until you are ready to frost them.

To make the icing:

Sift the powdered sugar into a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together at medium speed the cream cheese, butter, vanilla, and kosher salt, scraping down the sides of the bowl at least once, until the mixture is smooth, with no lumps, about 1 to 2 minutes. Slowly add the powdered sugar and beat until light, fluffy, and well blended, scraping down the sides of the bowl halfway through.

To assemble, place one cake, flat-side up, on a platter. Spread part of the icing over the top of the cake. Top with the second cake, flat-side up, and spread the remaining icing over the top and sides of the cake. Decorate with the remaining 1 cup of chopped pecans, as desired.

Featured Recipe: Chicken Piccata

This is one of my favorite chicken dishes when I'm on the road, since it's so light and simply delicious -- so I never feel too guilty eating this late at night! I've tried a few versions of this recipe, and this is my favorite--from the queen of Everyday Italian: Giada De Laurentiis. You'll love making this if you consider yourself a cooking novice, and are looking to make a tasty meal under 30 minutes. Served best over linguini. Happy cooking!

Chicken Piccata
Recipe courtesy Giada De Laurentiis
Featured on the Food Network

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

Cupcakes Galore

I'm ready. I've been baking cupcakes for a while now, and am now ready to take it to the next level. Inspiration: the Food Network's Barefoot Contessa meets the lovely Martha Stewart. Hey, why not, right?

I would say I started baking cupcakes because they are the easiest (mess-free) way to serve a group without having to deal with the whole 'cut and serve' process that comes with a traditional cake. My favorite cupcake (so far) is my coconut cupcake (see photo), and I love it so much I needed to see if I could make it better...which I did, when I decided to add pineapples to it --this idea turned out to be a huge hit -- and thus was born my first original creation: the pina colada cupcake.

My mantra when it comes to cupcakes is keep it simple, keep it pretty, and it keep it sweet! I am going to start playing with some new flavors now, as well as continue to refine the flavors I've made in the past -- chocolate ganache, carrot cake, vanilla, and of course coconut! I'm excited to explore new ideas for inspiration, from my newest cook book 'Martha Stewart's Cupcakes'. I just got this for my birthday from my oh-so-thoughtful husband.

I hope you enjoy sharing this journey with me, as well as an actual cupcake here and there from my many future batches. I look forward to expanding my collection under Sweet Creations - my new sweets venture.

Our Spring Wine Tasting Party

Our Menu:

Featured Wine

Sauvignon Blanc

Cheese Platter

French Brie, with Guava Jelly

Spanish Manchego, with Fig Spread

Small Bites

Crispy Coconut Shrimp

Cheese-Filled Dates, wrapped in Prosciutto

Main Dish

Spanish Paella Valenciana

Dessert

French Vanilla Ice Cream Topped with Chocolate Port

Results (Based on 10 Point Scale)

• First Place, 8.1 Points
  
• Kim Crawford 2008, Marlborough Region (New Zealand) $16.99


• Second Place, 7.0 Points
• Nobilo 2008, Marlborough Region (New Zealand) $11.99


• Third Place, 6.9 Points
• Kendall Jackson 2007, California Region $11.99


• Last Place (of 11), 4.9 Points
• Nobilo 2006 Marlborough Region (New Zealand) $18.99

Featured Recipe: Tembleque (Shaky Coconut Custard)

Here is a very simple recipe, that is always a big hit. I brought it into my office pot luck this week and everyone raved about it. It's a typical Puerto Rican dessert. Good luck and enjoy!

Tembleque [Adapted from original recipe in 'A Taste of Puerto Rico' Cookbook]

3 cups fresh coconut milk, or unsweetened canned coconut milk
1/2 cup sugar
1/4 cup cornstarch
Cinnamon sticks and ground cinammon, for garnish

Blend all the ingredients well, to combine thoroughly. You can use a blender if you like, but I use a whisk. Transfer the ingredients to a saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer until the custard coats the back of a spoon, about 4 minutes.

Pour the custard into individual cups or a serving bowl. Garnish with fresh cinnamon sticks and ground cinnamon. Cover with plastic wrap (to prevent a skin from forming) and refrigerate overnight, or until firm (at least four hours).

Yields: 6 servings
Difficulty: Easy

Featured Recipe: Artichoke and Spinach Dip

Here is the first of many recipes I plan to share on my blog. I have made this dip several times, and it's always been a great hit. Hope you enjoy it.

Artichoke and Spinach Dip [Recipe Courtesy of Emeril Lagasse]

1/4 cup plus 2 tablespoons vegetable oil

1/4 cup flour 2 cups milk
1/2 cup grated Parmesan cheese (about 2 ounces)
1/2 cup grated Monterey Jack cheese (about 2 ounces)
1 cup chopped onions
1 (10-ounce) bag of fresh spinach, stemmed, rinsed and chopped
2 tablespoons chopped garlic
2 cans of artichoke hearts, julienned
Salt and cayenne 10-15 small corn tortillas, cut into fourths
Vegetable oil for frying

Preheat the oven to 400 degrees F. Preheat the fryer. Combine 1/4 cup of the vegetable oil and flour, in a sauce pan over medium heat. Stir the mixture constantly for 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside. In a sauti pan, heat the remaining vegetable oil. When the oil is hot, add the onions and sauti for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and sauti for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the Bechamel sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10-15 minutes, or until the top is golden brown.

Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the chips are golden and crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. Serve the chips with the dip

Yield: about 8 servings

Difficulty: Easy

NOTE: Making your own chips is optional. I usually serve this with corn chips or even in a bread bowl. Yummy!

New York City

I used to live on the East Coast (in NJ) and frequented many great New York City dining spots. I have a few favorites, and continue to add to my list each time I return. Here a few highlights I hope you'll enjoy, if you're ever in the area. I will add more as it comes back to me...it's been a while...

Favorite Brunch Spot: Ideya (Soho)
This is my must-eat spot whenever I head back to New York. It fills the void I have now, living on the West Coast, for the Latin food I crave so often. Selecting a drink is my first order of business, as soon as I arrive. Their flavored mojitos are great, any time of the day, and they also offer great fruit nectars and tropical non-alcoholic 'shakes'. Their tostones (crispy fried plantains) are always a required side dish, and they also have great bacalaitos (cod fish fritters), empanadas (beef patties), and croquetas (similar to mozzarella sticks) as appetizers. They've got a great cuban sandwich for brunch, that is big enough to share, and nothing has stopped us from ordering bistec (traditional skirt steak) for brunch either. Bring your appetite and be ready to enjoy the tropical latin flavors that Ideya has to offer when you visit.

GOOD TO KNOW: Even though Ideya is a small, cozy restaurant, it doesn't stop them from spinning DJ tunes in the evening. It's a lot of fun, but don't expect a setting for a quiet dinner after dark.

Favorite Pizza Joint: John's Pizzeria (Midtown location)
If you've ever used the term, "I think I've died and gone to heaven" when eating out, this might be one of the few times it could be worthy of such glory --and I don't say this purely because it's in an old church structure. Pizza here is served by the pie only, and the crust is of the thin kind, and cooked just right. Service is always great, and the setting is unique. Look up to see the original church stained glass windows, that look like they were created just for John's. They really do resemble a whole pizza pie...so, you really can feel like you're enjoying a 'slice of heaven' while you're there.

GOOD TO KNOW: They have another location in the Village, if you prefer downtown to midtown. Timing is everything, for this midtown spot since it is in the Theater district since it tends to get very busy with theater-goers before and after Broadway shows.

Local Spots

My husband (Victor) and I are self-proclaimed foodies. Our love of food keeps us going, at home and when we're out and about. I thought it would be nice to share some of our favorite spots with you. Hope to see you around!



Favorite Pizza Joint: La Grande Orange (aka LGO)
We discovered this spot once, through word of mouth, and now we can't imagine ever living without it. We are still in shock when we mention it to others who have either never heard of it yet, or haven't found the time to check it out yet.


BONUS TIP: If you are put on a waiting list, don't let it bring you down. That's actually great news! Now you have time to head over to Il Postino (our Favorite Wine Bar), which belongs to the same owners of LGO. Relax, have a glass (or two) of wine, and try out their Bruschetta platters. Great for sharing!


Favorite Sports Bar: Stoudemire's
We have had seasons tickets to the Phoenix Suns for about 3 years now. When we can, we like to head out early enough to enjoy a snack and a drink before the game, at Stoudemire's Downtown bar (partly owned by Phoenix Suns player, Amare Stoudemire). The best part is we are just across the street from the game, so we often time it just so we can walk in as they are announcing the Suns.


Our favorite items on the menu are the potstickers and sliders. I usually wash my food down with a Bacardi and Coke, while Vic's drink of choice is usually beer.

Favorite Greek: Ararat
Okay, so we don't live in Central Phoenix (yet). We are way out on the West (and South) side of town, so we do frequent Avondale a lot when we go to the movies. One rare find was a small Greek restaurant just a few doors down from the Harkins Gateway Pavilions theater complex in Avondale. It's family-owned and both the service and food are excellent.

You have to try their rice, as a side. It's flavored with lemon, somehow, but very light and fluffy always. I am a big fan of the traditional lamb gyro in a pita, while Vic prefers chicken to my lamb. We both love the falafels though.

Favorite Mexican: Coming Soon!

You can't blame me. I have to consult with Victor before I bestow this honor; After all, I did marry a Mexican...

Favorite Breakfast: The Breakfast Club

We had always driven past this spot, on Scottsdale road (in Old Town Scottsdale) and wondered what they were serving to merit the name 'The Breakfast Club'. Curiosity got the best of us, until we ventured out their for breakfast before attending a Williams-Sonoma cooking class one fine Sunday. What caught our attention right away wasn't how busy they were, but that they have a Barrista Bar in the back, featuring 'Starbucks style' coffees that could be better than the real thing. Their drinks menu features hot and iced lattes, espressos, and teas that you can enjoy while waiting for your table and reading the Sunday paper. {The only drawback is that they don't have a liquor license yet, so you'll have to go without the mimosa or screwdriver.}

All their breakfast plates come with a side of fresh fruit, which is nice. My favorite item is their traditional eggs benedict dish, and their huevos rancheros are also a huge hit. On weekends, beat the crowds by showing up before 11am. Apparently, the party crowd doesn't seem to roll out of bed until then...

Salt Lake City

I have travelled to Salt Lake City plenty of times, on business. I always try to make the best of my time there, and have explored many restaurants in the Downtown area in doing so. I wanted to share some of my favorite spots with you, in case you're ever in the area.

Best Mexican: The Red Iguana
This is arguably the best local Mexican restaurant in the area. It's also been featured on the Food Network; yes, it's THAT good! Expect a long line outside, unless you go before the dinner rush which usually starts around 5.30pm.

My favorite dishes are the Chile Verde and the Carne Asada Tacos and, of course, their Margaritas!

Best Steak: Spencer's
Located in the Hilton Salt Lake City Center, one may never guess that the city's best steakhouse would be hidden away in a Business Hotel. The service is spectacular, and the steak even better. Service is a la carte, here, as it is at many fine steakhouses. Bar service costs a little less than seated service in the dining room area, and you sacrifice nothing while gaining a good view of the TV (if you want to catch up on sports).

Order your steak medium, if you want to savor the juices, and never more than medium-well at such a fine establishment. Accompany it with their side spinach and mashed potato dishes, and top it all off with their specialty chocolate cake, if you save room for dessert!

BONUS TIP: Frequent customers earn the honor and privilege of getting a knife hung on a plaque, as somewhat of a commemorative souvenir, for display at Spencer's. {No, I am not quite there yet...}

GOOD TO KNOW: They host many 'private' events at Spencer's, that you can join in on if you know about them. Ask the bartender if there are any events during your stay, and he will let you know about anything interesting happening. I had the fortune to attend a wine-tasting event hosted by Peter Mondavi (of the famous Mondavi wine family) during one of my stays. It was definitely worth it.

Best Sports Bar: Port O'Call
OK, it's actually more like a mega-club than a traditional sports bar. This place has a game room downstairs (with pool tables, darts and plenty of TVs), a stage for live music on the main floor, and a dance club and patio area upstairs. I usually frequent it during the week, but I know that on weekends and busy nights there are often lines just to get in. The food is okay, but the atmosphere is great.

GOOD TO KNOW: The bar is only open to members (in accordance with SLC liquor laws); a full year membership is $17, and allows you to bring guests as well.