Tuesday, May 25, 2010
Monday, May 3, 2010
1 bottle Chianti
2 cups ginger ale
1 cup orange juice
1 cup blackberries
Combine all liquids in a large pitcher. Cut orange into bite sized pieces. Add fruit to wine mixture and chill for 1 hour. When ready to serve, pour sangria in glasses filled with ice.
Tuesday, April 20, 2010
Wednesday, April 7, 2010
Monday, April 5, 2010
Cheesy Mac & Rib
For a complete list of food trucks in the Los Angeles area, please click here.
Sunday, March 28, 2010
Hello Kitty Water Bottles
Never seen Haagen Dazs Macadamia Nut flavor - not even in Hawaii!
Monday, March 8, 2010
They also updated their menu since December and added a few new items (still none over $15!) like the seared scallops. This fun little tapas spot never ceases to amaze me!
My apologies for the dark pictures, the restaurant was dimly lit...
Monday, March 1, 2010
Overall, the garlic bread was the real star of Dominic's. They do have an extensive menu with plenty of other options to choose from. I would recommend the lobster ravioli instead, but as long as there's bread around, I'd be pretty happy.
Thursday, February 25, 2010
Tuesday, February 16, 2010
This past week has been filled with excitement as I finally started writing for The District Weekly. I was sent out on my first two assignments, which were interviewing and then sampling (oh yeah!) foods from BigMista's BBQ and Big Nick's Pizza.
BigMista's BBQ is not a restaurant, but rather a traveling husband and wife team that sell their multiple-award-winning spicy, smoky barbecue at three different farmer's markets in Southern California. On Tuesdays and Saturdays you can find them at the Torrance Farmer's Market next to Wilson Park. The owner of BigMista's prepared his "Perfect Pulled Pork" sandwich for us and it was darn near perfect - a huge helping of shredded pork (that was slow cooked for 12 hours!), secret sauce, and pineapple coleslaw in between a soft bun. Mmmm mmm! We (the photographer and I) also got to nibble on brisket and beef ribs. He also raved about his wife's super cheesy mac and cheese, but was sad to inform me they didn't have any that day.
We had some time to kill before our next appointment with Big Nick's, so we strolled through the rest of the market and sampled some of the fresh produce.
Now after living in Torrance nearly all my life and only having been to their farmer's market a couple of times, I found myself wondering: Why don't I come here more often??? The produce is fresh - and not to mention cheap - and the food stands are delish! Also, where else can you get a dozen roses for $6.00?! I may have just found my new Saturday morning ritual.
Torrance Farmer's Market
2400 Jefferson St.
http://bigmista.com/ <-- follow them on Twitter and Facebook too!
Thursday, February 4, 2010
Tuesday, February 2, 2010
Tuesday, January 26, 2010
Thursday, January 7, 2010
Monday, January 4, 2010
- When baking, a sifter should be your new best friend! Sifting flour can make all the difference between a dense, heavy cake or a light and fluffy cake with the perfect crumb.
- Baking something that requires softened or room-temperature butter and you forgot to let it sit out ahead of time? Toss a stick of butter in the microwave for 10 seconds and it'll be good to go.
- Recipe calls for chopped nuts? Instead of running your knife through whole nuts, put them in a gallon sized zip top bag and roll over them with a rolling pin. This breaks up the nuts so you don't dull out your knife.
- To extend the life of green onions, gently wrap them in a paper towel after washing and then into a zip top bag. They'll keep 3-4 days longer in the fridge.
- Frying something and don't know if the oil is hot enough? Simply sprinkle in a few breadcrumbs or panko into the oil - if they sink to the bottom, the oil's still too cold. If they fry up and float to the top, the oil is ready for frying!
- Need to thinly slice beef (or any other protein)? Toss the meat in your freezer for about 30 minutes to firm it up and slicing should be a breeze.
- When cutting anything sticky (brownies, rice krispie treats, etc.) use a plastic knife instead of a metal one...the food won't stick!
- Unless a recipe says otherwise, ALWAYS preheat your oven! Cooking foods at temperatures lower than required causes uneven cooking and longer cooking times.
- To see if an egg is hard boiled or raw without cracking it, spin it on a flat surface. If it spins quickly, it is hard boiled. If it wobbles, it's still raw!
- Lastly, never cook with a wine that you wouldn't drink - it will make all the difference in your end product!
Happy cooking :)