tag:blogger.com,1999:blog-1333700614122556352024-02-18T20:10:22.235-08:00KELLY CAKES AND BAKESReflections, Restaurant Reviews, Recipes, Tips and Tricks - From a Young FoodieKellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-133370061412255635.post-81008022635418352612010-05-25T19:40:00.000-07:002010-08-22T18:43:57.610-07:00What's for Lunch?What have I been eating for lunch lately? Tasty meals that are easy to whip up in a snap!<br /><br /><br /><div align="center"><strong>The "BEST" Sandwich</strong> <strong><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5475403504547083058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEppN0hydKqlaYNlGH3MQK9sIAHN92FfU_RSdJEUhfGfuROwA0q60wS8tOAX26X4tKtRKnc2CFdGBwv9x415VQcUKAIcCaJcP2AshH9YBBljogeEWY08BM51c6OWaggYR1hKyeQ9KM1xMa/s320/IMG_2045.JPG" /></strong>"Best" also meaning Bacon, Egg, Spinach, and Tomato </div><div align="center">on <span id="SPELLING_ERROR_6" class="blsp-spelling-error">parmesan</span>-parsley crusted sheepherders bread! </div><div align="center"><div align="center"></div><div align="center">How to make: butter one slice of bread and sprinkle with</div><div align="center">grated <span id="SPELLING_ERROR_7" class="blsp-spelling-error">parmesan</span> and fresh chopped parsley. Grill in a hot</div><div align="center">skillet until <span id="SPELLING_ERROR_8" class="blsp-spelling-error">parmesan</span> begins to brown. In the same pan,</div><div align="center">crack an egg and cook over hard. Season with pepper.</div><div align="center">Assemble sandwich with other ingredients and take your</div><div align="center">brown bag lunch to a whole new level :) </div><div align="center"></div><div align="center"><br /></div></div><div align="center"><strong>Sim</strong><strong>ple Mac & Cheese</strong></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUd7T2Z7-QGBjhXbSu8JPxA6EOAMFSBxchV9mkZc9f3TQPSNawrI6bfVAbRprUApn-zYLkbfPkfgVxRsSsopFnddULeLwM9YLKMp0vgRDQrS8HRSF9L1HwCjGx4nNoJ4mSwefVOnl99ruB/s1600/IMG_2047.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5475403515690171970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUd7T2Z7-QGBjhXbSu8JPxA6EOAMFSBxchV9mkZc9f3TQPSNawrI6bfVAbRprUApn-zYLkbfPkfgVxRsSsopFnddULeLwM9YLKMp0vgRDQrS8HRSF9L1HwCjGx4nNoJ4mSwefVOnl99ruB/s320/IMG_2047.JPG" /></a><strong></strong></div><div align="center">You'll never want instant or microwave </div><div align="center">mac & <span id="SPELLING_ERROR_0" class="blsp-spelling-error">cheese after</span> you try this recipe! </div><div align="center"></div><div align="center"></div><div align="left">1. Bring a large pot of salted water to a boil and cook <strong>8 ounces of pasta</strong> until <span id="SPELLING_ERROR_1" class="blsp-spelling-error">al</span> <span id="SPELLING_ERROR_2" class="blsp-spelling-error">dente</span>. </div><div align="left">2. In a medium saucepan, melt <strong>2 tablespoons of butter</strong> and whisk in <strong>2 tablespoons of flour</strong> until well blended. Season with salt and pepper.</div><div align="left">3. Slowly whisk in <strong>1 1/2 cups of milk</strong> and bring to a slight boil. Immediately remove from heat and stir in <strong>2 cups of shredded cheese</strong> (I recommend a sharp cheddar and jack blend).</div><div align="left">4. Add a <strong>dash of worchestershire sauce</strong>, <strong>dash of thyme</strong>, and <strong>1/2 teaspoon of spicy brown mustard</strong>. Add pasta to cheese mixture and pour in a greased pan.</div><div align="left">5. Top with more shredded cheese and make the topping by combining <strong>1/4 cup bread crumbs</strong>, <strong>1/4 cup grated <span id="SPELLING_ERROR_5" class="blsp-spelling-error">parmesan</span> cheese</strong>, and <strong>1/4 teaspoon paprika</strong>.</div><div align="left">6. Bake at 375* for 30 minutes.<br /></div><div align="center"></div>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-86761002008408491122010-05-03T20:13:00.000-07:002010-05-03T20:28:22.280-07:00Summer SangriaSangria has become one of my favorite drinks of the summer because it is light and refreshing and it combines two great ingredients: wine and fresh fruit. I also love that the variations and combinations of <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">sangria</span> are virtually endless. Most recipes can be tweaked to your personal tastes - here's my simple and easy version:<br /><br /><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgI99bbMozd_-jfEiOu3QpNr-e2fxIdYvaFSuBhwDHir_HIH8E4MurBxqm5JXUw_5z_YTz8EtwZs9Q9RsZlzfQYzdyMVlQNCriVjNdq4FBvaswHl-KEaE5Y24E8ZZ5GTjEMyOli8ns11_/s1600/IMG_2019.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 150px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467251166613705810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgI99bbMozd_-jfEiOu3QpNr-e2fxIdYvaFSuBhwDHir_HIH8E4MurBxqm5JXUw_5z_YTz8EtwZs9Q9RsZlzfQYzdyMVlQNCriVjNdq4FBvaswHl-KEaE5Y24E8ZZ5GTjEMyOli8ns11_/s200/IMG_2019.JPG" /></a>Summer Sangria</strong><br /><br />1 bottle Chianti<br />2 cups ginger ale<br />1 cup orange juice<br />1 orange<br />1 cup blackberries<br />ice<br /><br />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.KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-30035147908927689252010-04-20T20:46:00.000-07:002010-04-20T21:03:58.536-07:00Not Just For Breakfast Anymore: Waffle Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtapKINA_P-lXw2furLDHiQCWBsxADqPyC7OYKHVysFwNq5GXYsMYHkh1ada7JmkbVgxgZLZ6qa5U12LJasRGQ8BGPpVyQYgnToAGso7COXR4IVqpCsg2JLgcjNw7qW_hMLpR7eE25Dbso/s1600/IMG_1955.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5462435361749715186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtapKINA_P-lXw2furLDHiQCWBsxADqPyC7OYKHVysFwNq5GXYsMYHkh1ada7JmkbVgxgZLZ6qa5U12LJasRGQ8BGPpVyQYgnToAGso7COXR4IVqpCsg2JLgcjNw7qW_hMLpR7eE25Dbso/s200/IMG_1955.JPG" /></a><br /><div></div><div></div><div>When I came across this recipe, I thought, "Wow. So simple, yet so creative." These breakfast cookies aren't too sweet and will go great with your morning cup of <span id="SPELLING_ERROR_0" class="blsp-spelling-error">joe</span>!</div><br /><div></div><br /><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong>Chocolate Chip Oatmeal Waffle Cookies</strong></div><br /><div><strong></strong></div><div>1 stick unsalted butter, melted</div><div>1/2 cup light brown sugar</div><div>1/4 cup granulated sugar</div><div>2 eggs</div><div>1 teaspoon vanilla</div><div>3/4 cup flour</div><div>1/2 teaspoon baking soda</div><div>1/4 teaspoon salt</div><div>1 1/4 cups old fashioned rolled oats</div><div>3/4 cup chocolate chips</div><div> </div><div></div><div></div><div></div><div>1. Heat waffle iron. In a large bowl, whisk together melted butter and sugars until smooth. Add eggs, one at a time. Add vanilla.</div><br /><div>2. In a separate bowl, combine flour, baking soda, and salt. Add to wet ingredients.</div><br /><div>3. Add oats and chocolate chips.</div><br /><div>4. Using a scoop, portion out batter into waffle iron greased with non-stick cooking spray. Cook 2-4 <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">minutes</span>, depending on the heat of the iron. Carefully remove with spatula and tongs and let cool.</div><br /><div></div>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-152498847490917152010-04-07T20:08:00.000-07:002010-04-07T20:20:20.267-07:00Zucchini Banana BreadWhen it comes to bananas, I'm pretty picky and really only enjoy eating them when they're a little under ripe. Whenever I have a few that start to develop spots, the first thing that comes to mind is: BANANA BREAD :D Here's a funky twist on a classic:<br /><div></div><br /><div><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi31H7Y0qYWR3lgmpAyW140txck75SEjRCRAalDn-_sdeqDrr7sFwfUxvNCgT7AU5c5GRXUdcPNDwvV_KzHh_JPDM1djWO0j4pfPfpZaHm5zV8GxluWUVlxXhngxX8gK8fmpl9CVb1emGFQ/s1600/IMG_1952.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457599493987394626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi31H7Y0qYWR3lgmpAyW140txck75SEjRCRAalDn-_sdeqDrr7sFwfUxvNCgT7AU5c5GRXUdcPNDwvV_KzHh_JPDM1djWO0j4pfPfpZaHm5zV8GxluWUVlxXhngxX8gK8fmpl9CVb1emGFQ/s200/IMG_1952.JPG" /></a></strong></div><div><strong></strong> </div><div><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi31H7Y0qYWR3lgmpAyW140txck75SEjRCRAalDn-_sdeqDrr7sFwfUxvNCgT7AU5c5GRXUdcPNDwvV_KzHh_JPDM1djWO0j4pfPfpZaHm5zV8GxluWUVlxXhngxX8gK8fmpl9CVb1emGFQ/s1600/IMG_1952.JPG"></a></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi31H7Y0qYWR3lgmpAyW140txck75SEjRCRAalDn-_sdeqDrr7sFwfUxvNCgT7AU5c5GRXUdcPNDwvV_KzHh_JPDM1djWO0j4pfPfpZaHm5zV8GxluWUVlxXhngxX8gK8fmpl9CVb1emGFQ/s1600/IMG_1952.JPG"></a></strong> </div><div><strong></strong> </div><div><strong>Zucchini Banana Bread</strong></div><div> </div><div> </div><div>1 cup granulated sugar</div><div>1/2 cup packed brown sugar</div><div>1 cup canola oil</div><div>3 eggs</div><div>3 ripe bananas</div><div>1 medium zucchini</div><div>3 Tbsp. milk</div><div>3 cups flour</div><div>1 1/2 tsp. baking soda</div><div>3/4 tsp. salt</div><div>1 cup chopped walnuts</div><br /><div></div><div>Peel and mash bananas. Grate zucchini and add to bananas. Combine sugars in a bowl and gradually add oil. Add eggs, one at a time. Add banana-zucchini mixture and milk. In a separate bowl, sift together flour, baking soda, and salt. Add to wet ingredients. Add nuts last. Grease loaf pans or prepare muffin tins. Bake at 325* for one hour (adjust time for muffins) or until toothpick comes out clean.</div>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-17683860727308608562010-04-05T21:50:00.000-07:002010-04-05T23:18:06.448-07:00Trendy Now: Food Trucks<div align="left">Food is such a fascinating concept because of what can be done with it creatively, visually, and conceptually. Having said that, food can also be trendy. In recent years, Sprinkles sparked the cupcake craze. Shortly after, Pinkberry and its many counterparts helped put frozen yogurt on the popularity scale. Now, the biggest trend in food service are the ever-growing population of food trucks - or less favorably known as the "roach coach." </div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left">Never in a million years would I expect to see myself looking forward to dining off of a mobile truck. Just a few years ago, most people knew food trucks as the run-down, slightly unsanitary vehicles that served unhealthy American and Mexican fare to blue-collar workers. But in the recent year, food trucks have cleaned up their acts, taken on international themes, and become the latest buzz on Twitter feeds. You can find practically anything to eat on these trucks - from Indian curry (India Jones) to ice cream sandwiches (Cool Haus) to Korean fusion tacos from Kogi, the ones who started it all. </div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left">This past Friday, a friend and I headed down to Abbot Kinney Boulevard in Venice for their monthly <em>First Fridays</em> event. At least a dozen food trucks occupied the area and you could easily tell which ones were the most popular by the size of their lines. One of the longest lines was The Grilled Cheese Truck, but let me tell you, their food is definitely worth the wait!</div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left">By all means, whatever you do, you MUST get the Cheesy Mac & Rib. No questions asked. Yes it is rich and yes I was only able to eat half of it (along with my dessert melt - also a winner!) but it is one of the most delicious grilled sandwiches my lucky little taste buds have ever come in contact with!! </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456889270771702530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqT8eSkFZaerEPCdJsDDg2Lt7TRZ23zSMhNeMA8YBPRZGNC8pqi4xElP2Xl5CoQKHooJD7Zk-YWz5bO64ISKxsa3jQUZkEYJ-tCh7cglRDCxBRkzpF1rLd-IyNR2WCkOG9qtCidUD4gv5/s200/24097_10150178213225593_547295592_11767837_2007922_n.jpg" /> <p align="center"><strong>Cheesy Mac & Rib</strong></p><div align="center">Macaroni & Cheese, BBQ Pulled Pork, & Caramelized Onions<br /><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456889281223367650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7F1okzg9YbptxzMtWhjzt32C5_8ieEJ28A1RPtqdLj4HhX5Y9lL4KYVzYrbMxBnPyfIp5IhQoN9oYHUSrfB-P8t23lRZLzgr8SMCDasEBxVyViX2dNb3BppZ9d-50WRpJBAvjWX-kOOGJ/s200/IMG_1933.JPG" /><br /><div align="center"><strong>Dessert Melt</strong></div><div align="center">Banana Puree, Nutella, & Melted Marshmallow</div><br /><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456889291066321202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevOMoNebclAUu2MK3HEwktsq5VvIMs7cLKGJkRUutrFoH55xsqio1XpCy3S4zw5w97v96yx2wuH0DIxEoj1QwfWDDfA9xF0kV-j0XCURAWvNCrn1uTTgwpc3djM6dbhuFId7feGVeW59B/s200/IMG_1931.JPG" /><strong>Tater Tots</strong></div><div align="center">Garlic Aioli & Chipotle Mayo Dipping Sauces<br /><br /><br />For a complete list of food trucks in the Los Angeles area, please click <a href="http://www.findlafoodtrucks.com/">here</a>. </div>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-24641968952514791222010-03-28T13:31:00.001-07:002010-03-28T14:13:07.573-07:00Eating My Way Through Japan<div align="center"></div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453787125298035682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQ2W9TS3_6Y62Zp3rRVd2reC7-7n7HHzNLnQJILmTR_Tmd1gqpwKzWnx55lxAu16cmdIiC2P3QwEmWGshvAAlHQ_dpSj9icVN28WMX65SdGlJUJ7NuGS7tXm-MF-R4sDALsYD2gC3pJir/s200/IMG_1560.JPG" /></div><div align="center"><strong>Bento Box</strong></div><div align="center">The typical Japanese lunch. This one had fried rice, two kinds of </div><div align="center">shumai, karaage (fried chicken), eggplant salad, and ginger.</div><div align="center"></div><div align="center"></div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453788164010009890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhA9bLSlJcgYVX0qm9GJge5OZIMykxXjleAqJhY90TpMI8IrsinKGxXgpA6yhffySLYTHQnUtRiM7Ud_n1LpEGA2kAuuIAz_EUGDzZ1f-TvoFlEvMlpOpSaWtKpylEcNNyOXApXFDS0ep/s200/IMG_1923.JPG" /></div><div align="center"><strong>Japanese Buffet*</strong></div><div align="center">This was my favorite meal of the trip because it had a selection of </div><div align="center">all the popular Japanese foods and a dessert bar! There was </div><div align="center">salad, tempura, shabu shabu, saba, yakitori, croquette, seafood </div><div align="center">casserole, kabocha, tonkatsu, fried noodles, curry, miso soup, </div><div align="center">sushi, a few types of Japanese pickles and salads, fruit, </div><div align="center">sakura manju, cakes, and ice cream! </div><div align="center">*This was an ironic concept for Japan, since everything </div><div align="center">is about portion control and it is customary to finish all </div><div align="center">of the food you are served on your plate.</div><div align="center"></div><div align="center"><br /></div><p align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453788139319824210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEi4K4DE-_lIqQrRhSeki4zYKSqG9NOMznIRcroq04bGyPz9Xcr1b08g5zp8_cUtulMDHFSZLlWgGt2fSyeOpbp_pmCQU2hmYe7ms-vhUssBD_Bo1BK3JYKB6nm5JoI0St-mA7gA5odE-/s200/IMG_1804.JPG" /><strong>Hello Kitty Water Bottles</strong></p><p align="center"><br /></p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA58tf3mQn8BVYnHa-faXkV9qL6VkjFshXbd3_fZvBS4Q7de91-onl9SNNd9jXVNLcStxqRfCfAIQWJdAbxB0ZWepZGA3swB-Ywg4Vd4YT9dc-9Mn2YBvnIBlb544jzZLOxKYPejDaiHhZ/s1600/IMG_1765.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453786264686366098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA58tf3mQn8BVYnHa-faXkV9qL6VkjFshXbd3_fZvBS4Q7de91-onl9SNNd9jXVNLcStxqRfCfAIQWJdAbxB0ZWepZGA3swB-Ywg4Vd4YT9dc-9Mn2YBvnIBlb544jzZLOxKYPejDaiHhZ/s200/IMG_1765.JPG" /></a> <strong>American products with Japanese text</strong></p><p align="center">Never seen Haagen Dazs Macadamia Nut flavor - not even in Hawaii!</p><p align="center"></p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4d9TMAyCyhlTYAiZM7bf8u8YpsKYHwz8JOUYVrVhwDRjS6gsQsKOCIgXDovn2M6SJmlIMnGrdTqk90Q8TDTlvFgLZoaYMWxf75OQiPNBhjU1EWEHCRVT1uBDsltVhCguACSkH3tvpayTn/s1600/IMG_1748.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453786259137372434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4d9TMAyCyhlTYAiZM7bf8u8YpsKYHwz8JOUYVrVhwDRjS6gsQsKOCIgXDovn2M6SJmlIMnGrdTqk90Q8TDTlvFgLZoaYMWxf75OQiPNBhjU1EWEHCRVT1uBDsltVhCguACSkH3tvpayTn/s200/IMG_1748.JPG" /></a> <strong>Hot Food Vending Machine</strong></p><div align="center">Yes, folks you can even get your lunch out of a vending machine </div><div align="center">in Japan! They had drink vending machines EVERYWHERE, </div><div align="center">but this was the first food one I found! </div><div align="center">(It takes about 2 minutes to heat the food.)</div><div align="center"></div><div align="center"></div><div align="center"></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453788144822449330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKcTpwgNKF2L6BvyKNi7ZCchuJMMRpV4tAFmdfED9QYJpSzAE4W4ryaSNqOvf-VrhZX-AbiBDE-rrAlP5tGbkbnYACfVZ-P0-ENxdaAgUSZM93Llzx8PrSwNYxO9v-zZYzRQzThhE2_Lr/s200/IMG_1852.JPG" /> <div align="center"><strong>Strawberry Flavored Popcorn</strong></div><div align="center">At Disney Sea there were multiple food carts that sold different </div><div align="center">flavored popcorn like curry, black pepper, milk tea, caramel, </div><div align="center">and strawberry.</div><div align="center"> </div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJo8DT21_c2Xvgbp3mWC2lBdUHj7r5_t8-hNmRT9H6N9d3cZy3J2b_YDFKmBJKj1jdWQXi3mqwAil_BG6EiFGkS0p7THdJPeZ6MaXYhJ2b8WziILKT42apsmbsmCGTmyvDyNf-Nzs_XzUL/s1600/IMG_1701.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453786250686581954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJo8DT21_c2Xvgbp3mWC2lBdUHj7r5_t8-hNmRT9H6N9d3cZy3J2b_YDFKmBJKj1jdWQXi3mqwAil_BG6EiFGkS0p7THdJPeZ6MaXYhJ2b8WziILKT42apsmbsmCGTmyvDyNf-Nzs_XzUL/s200/IMG_1701.JPG" /></a></div><div align="center"><strong>McDonald's Value Menu</strong></div><div align="center">Most of these items can be found on an American value menu, </div><div align="center">except for the Bacon Potato Pie and "Shaka Shaka Chicken"</div><div align="center">Also, their Apple Pie is deep fried, not baked like it is here.</div><div align="center"></div><div align="center"></div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453788155991160386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsT5MnaRyjFyhm-lRpGGl57JrGHRbnNKgITsOvxi0TwYclHI_vClU3Fsl0M4iMRZiPFrV-ze4L6OL2nSN0tfLE6v_4v0VyzGdv_VtYDM2guQmURWA1yMMottzN8iGOrFpxeW-GRh33ZbEQ/s200/IMG_1920.JPG" /><strong>Teriyaki Burger and Fries</strong></div><div align="center">The "burger" patty wasn't 100% ground beef (probably because </div><div align="center">meat is hard to come by in Japan) and tasted more like a </div><div align="center">veggie patty. The sizes of fries and drinks are much smaller </div><div align="center">than the ones in America. </div>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com2tag:blogger.com,1999:blog-133370061412255635.post-69579332402506626512010-03-08T18:18:00.000-08:002010-03-09T00:08:48.282-08:00Economic & Culinary Bliss: K'ya Happy HourSo I know I've blogged about K'ya <a href="http://kellycakesandbakes.blogspot.com/2009/12/tapas-that-top-them-all.html">before</a>, but last week I discovered that their already budget-friendly, high-quality menu has a HAPPY HOUR. Yes, boys and girls that means from 4:30-5:30 PM it is 1/2 off ALL food items!! Drinks are still regular price, but when you're paying $2.50 for truffle risotto, who cares?<br /><br />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!<br /><br />My apologies for the dark pictures, the restaurant was dimly lit...<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5446453527496867826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL6H7vIfjJ9wCUG7oy0KgKBKt0tirdifS8q11NGlx7aL-9IxpOFJmxcuSgVf2dz3UX2xJYwcuXJ3lPEc7JqH3ED-mTSopKpiAjjM6hqzghYWE0U5_3QKsygjWtPjZr3jcs9JUsv6slOj-6/s200/IMG_1491.JPG" /><br /><div align="center">Flash Fired Calamari with Thai Glaze - $2.50 (Reg. $5)</div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizoaeRKtSFPo7Yz1aILeTjSdxBnkwFA905FGYCFaT7mD0PN14pdIXFIeZVSvM29KZsk7_GlGvpg6DwCpty-tyPHPvfF7vQsLG9NqBmGieBOXjb45_aOMkUOTwBwZMb7HpaRfGVG7s6nxf7/s1600-h/IMG_1495.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5446453561792421762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizoaeRKtSFPo7Yz1aILeTjSdxBnkwFA905FGYCFaT7mD0PN14pdIXFIeZVSvM29KZsk7_GlGvpg6DwCpty-tyPHPvfF7vQsLG9NqBmGieBOXjb45_aOMkUOTwBwZMb7HpaRfGVG7s6nxf7/s200/IMG_1495.JPG" /></a> Seared Lamb Chops with Baby Arugula - $5 (Reg. $10)<br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ejMP9mSP9-S2f21i_U_Yhyb1blpTWoZpnuVbjIkRcrSED8KMCouG2K7m6G5S1Lic97Tg2kFpB8aI06wQCoHA8sqQ4udOR5juEUex6QiUa36kFxOqr0xwDnEHDYGPoYoxqAtDRVeeZ19T/s1600-h/IMG_1494.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5446453548544796098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ejMP9mSP9-S2f21i_U_Yhyb1blpTWoZpnuVbjIkRcrSED8KMCouG2K7m6G5S1Lic97Tg2kFpB8aI06wQCoHA8sqQ4udOR5juEUex6QiUa36kFxOqr0xwDnEHDYGPoYoxqAtDRVeeZ19T/s200/IMG_1494.JPG" /></a> Black Truffle Risotto - $2.50 (Reg. $5)<br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-59nToNmHfunNQw0OWhZrLRu0RQ6IBozeFRiFVIjEX5YilqWmAtP4_9m3ijgeGxH61tpWnRewJyoJHAA3js8wAQk2SJnxOvyicbK9-RDmPSA3favx8TX3rkwtoJ2dALj_xfvtd54b8mt/s1600-h/IMG_1493.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5446453534270789586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-59nToNmHfunNQw0OWhZrLRu0RQ6IBozeFRiFVIjEX5YilqWmAtP4_9m3ijgeGxH61tpWnRewJyoJHAA3js8wAQk2SJnxOvyicbK9-RDmPSA3favx8TX3rkwtoJ2dALj_xfvtd54b8mt/s200/IMG_1493.JPG" /></a> Seared Scallops on Spinach and Mushrooms<br /><div align="center">with Lemon Butter Sauce & Polenta - $5 (Reg. $10)<br /><br /></div><div align="left"><strong>K'ya Bistro Bar</strong></div><div align="left">1287 South Coast Highway</div><div align="left">Laguna Beach, 92651</div><div align="left">(949) 376-9718</div><div align="left"></div><div align="left">Reservations highly recommended. </div></div>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-70289832216477507762010-03-01T16:52:00.000-08:002010-03-01T17:18:50.285-08:00Amazing Breadsticks and Wannabe Carbonara<div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvwxLR8cN5WkyFIJ1NrcpUTVBvKfuC_Jm97MF15YPwaehP4bSoXrf-ljQaRXzGTZKYjCfCghn0ohBP1pIM9I6XbhyphenhyphenpN59jcz6DEJxssbPXxfkCKhsk903PmIE8OGB2hQGWEOEkVnvs_KQK/s1600-h/IMG_1453.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443836984336092770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvwxLR8cN5WkyFIJ1NrcpUTVBvKfuC_Jm97MF15YPwaehP4bSoXrf-ljQaRXzGTZKYjCfCghn0ohBP1pIM9I6XbhyphenhyphenpN59jcz6DEJxssbPXxfkCKhsk903PmIE8OGB2hQGWEOEkVnvs_KQK/s200/IMG_1453.JPG" /></a> <div>When eating out, I usually tend to order menu items that are lighter and healthier (for the most part) and won't do too much damage to my waistline. However, for the past month or so I've really been craving a rich, <span id="SPELLING_ERROR_0" class="blsp-spelling-error">homestyle</span> spaghetti <span id="SPELLING_ERROR_1" class="blsp-spelling-error">carbonara</span>. Like how an Italian grandmother would make it with tons of crispy bacon bits and freshly shaved <span id="SPELLING_ERROR_2" class="blsp-spelling-error">parm</span>...Unfortunately, for some reason I just don't see it on many menus these days.</div><div></div><br /><div>This past Saturday, I found myself at Dominic's (an Italian restaurant in Cypress) for a friend's birthday and low and behold, they had spaghetti <span id="SPELLING_ERROR_3" class="blsp-spelling-error">carbonara</span> on the menu. Yahoo!</div><div> </div><div>Most dishes here are served with salad and their "famous" garlic <span id="SPELLING_ERROR_4" class="blsp-spelling-error">breadsticks</span>. "Famous" I'm not too sure, because I've never heard of this place before, but "AMAZING" yes!! Served hot out of the oven and glistening with butter and garlic, the bread was perfectly crispy on the outside and soft and chewy on the inside. Really one of the best garlic <span id="SPELLING_ERROR_5" class="blsp-spelling-error">breadsticks</span> I've tasted!</div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443836999794456674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zRlqqDWGcakgGVQNGCFgaymZfvMgQeEQs237vWBtPOES9YbgCxvG2aQN6SJs6YaIvDpisW0P68mJxE7H20jHYWLVGwA36fndsLUG07wEgNAJ1zfh6SimPw3DuvVDpItWvtdPbl8OUnGM/s200/IMG_1452.JPG" /></div><div>After devouring the bread, I anticipated the <span id="SPELLING_ERROR_6" class="blsp-spelling-error">carbonara</span> even more. Sadly, my craving for this dish was not <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">fulfilled</span> because their "<span id="SPELLING_ERROR_8" class="blsp-spelling-error">carbonara</span>" was actually served in a cream sauce and really was a <span id="SPELLING_ERROR_9" class="blsp-spelling-error">carbonara</span> at all. They should have called it "<span id="SPELLING_ERROR_10" class="blsp-spelling-error">fettuccini</span> with bacon." You see, traditional <span id="SPELLING_ERROR_11" class="blsp-spelling-error">carbonara</span> is simply made with noodles, eggs, bacon, onion, white wine, and <span id="SPELLING_ERROR_12" class="blsp-spelling-error">parmesan</span> cheese. There is no sauce like there was in this dish. It was still filling, but slightly heavy and not what I was expecting.</div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443837017698666786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkTt5nXJF0_VGQP7jUvijaTCSV_HkN1MfhsGYhflg_ca7D6J-8bvEmpG-z3oqfVlmFO9l8j5kPpSUvjGDYXgQeJPUmB1GPC1-JBuM5zFgQUWPbhlM34sUg5tAyI6sQh-Izxzqw0gtsi3h/s200/IMG_1454.JPG" /></div></div></div><br /><p>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.</p>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-89051874400655837562010-02-25T15:39:00.000-08:002010-02-25T16:37:16.052-08:00The Buttermilk Truck<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442333313806972994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Oq7Zy1LQYq4KeWzz3QgCRr_-vzrWtMERPI3oGGzlohT_iWwjkWIqWdsTOCFhjc6iQNC540M4gvlj-1KCLODufw9EWPzD86ESlW4Lq9nCHqoUr6sF1F6Jhv3xtAjyY3rIi5RYHVE1zZo8/s200/IMG_1431.JPG" /> <div>Bored of plain old cereal and milk for breakfast? Then it's time to vamp up your morning meal by heading on over to the Buttermilk Truck's current location. Yes, I said "current" because it is essentially, a roach coach - food that is cooked, sold, and travels on wheels. However, this street food vendor is far from the average person's vision of a roach coach. It is clean, uses fresh ingredients, and offers a creative take on fusion breakfast. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442333320775532962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhEyoyzW_CGlt8P236IkvOf7dZW_8JtXG9wuibeUXdp0V0KqmRCADg5766tbJrKQNBSb-KpBVXYPSRRbE-RxcGgBDgqleTuWJqHBSVGGUOOFPD2srAsQax9e8j2_NgRZnfJYqWrSSDC_X/s200/IMG_1433.JPG" /></div><div>We've all seen or heard of red velvet cupcakes, even the <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">occasional</span> red velvet cookie, but red velvet pancakes?? This is definitely a creative new one. For $2.50, you get six bite-sized pancakes dotted with chocolate chips and dusted in powdered sugar. They already are fairly sweet, so try them without syrup first.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-yiOGWPXJBQO0u9v4VzXsbWYifZxKBibN15hXS8f8QtXMMDgWkj61bYsNm4zi2HkbXMdfktNAUlzqoCIu5HbgMSDXyfBzWEYXAvlafHbg6HKLVDcqPUbYKPiQ4ynKsS76eIWp0kTEXLI/s1600-h/IMG_1438.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442333329333607538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-yiOGWPXJBQO0u9v4VzXsbWYifZxKBibN15hXS8f8QtXMMDgWkj61bYsNm4zi2HkbXMdfktNAUlzqoCIu5HbgMSDXyfBzWEYXAvlafHbg6HKLVDcqPUbYKPiQ4ynKsS76eIWp0kTEXLI/s200/IMG_1438.JPG" /></a></div><br /><div><div>Another popular item is the buttermilk biscuit breakfast sandwich. A homemade biscuit is split in half and filled with an over easy egg, cheese, and your choice of chicken apple sausage, <span id="SPELLING_ERROR_0" class="blsp-spelling-error"><span id="SPELLING_ERROR_1" class="blsp-spelling-error">applewood</span></span> smoked bacon, or <span id="SPELLING_ERROR_1" class="blsp-spelling-error"><span id="SPELLING_ERROR_2" class="blsp-spelling-error">tocino</span></span> (Filipino sausage). Add on a tasty rosemary-garlic <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">hash brown</span> nugget for fifty cents more and this sandwich is good to go!</div><div> </div><div></div><div>We also tried the Hawaiian breakfast sliders (my fave!!)and Hawaiian bread french toast sticks. The sliders were three King's Hawaiian bread rolls filled with a generous portion of Portuguese sausage, <span id="SPELLING_ERROR_3" class="blsp-spelling-error"><span id="SPELLING_ERROR_3" class="blsp-spelling-error">shoyu</span></span> scrambled eggs, and grill onions. A bit messy, but definitely worth it! It really made me miss the <span id="SPELLING_ERROR_4" class="blsp-spelling-error"><span id="SPELLING_ERROR_4" class="blsp-spelling-error">ono</span></span> food from islands! Unfortunately, the french toast sticks were very disappointing!! They were dry and over fried. </div><div> </div><div></div><div>First it was cupcakes, then frozen yogurt, and now the latest trend is street food trucks. So why don't you jump on the bandwagon and grab your next meal from the Buttermilk Truck?! ...Just stay away from the french toast!</div><div> </div><div></div><div>To see the whole menu and find out when they'll be in your neighborhood:</div><div><a href="http://buttermilktruck.com/menu">http://buttermilktruck.com/menu</a></div></div>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-58237054188643983472010-02-16T16:01:00.000-08:002010-02-16T16:20:06.527-08:00Farmer's Market & Food WritingHappy belated Valentine's Day :)<br /><br />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 <span id="SPELLING_ERROR_0" class="blsp-spelling-error">BigMista's</span> BBQ and Big Nick's Pizza.<br /><br /><span id="SPELLING_ERROR_1" class="blsp-spelling-error">BigMista's</span> 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 <span id="SPELLING_ERROR_2" class="blsp-spelling-error">BigMista's</span> 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 <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">in between</span> a soft bun. <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Mmmm</span> <span id="SPELLING_ERROR_5" class="blsp-spelling-error">mmm</span>! 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.<br /><br />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.<br /><br />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 <span id="SPELLING_ERROR_6" class="blsp-spelling-error">delish</span>! Also, where else can you get a dozen roses for $6.00?! I may have just found my new Saturday morning ritual.<br /><br /><strong>Torrance Farmer's Market</strong><br />2400 Jefferson St.<br />Torrance 90501<br /><br /><strong><span id="SPELLING_ERROR_7" class="blsp-spelling-error">BigMista's</span> BBQ</strong><br /><a href="http://bigmista.com/">http://bigmista.com/</a> <-- follow them on Twitter and <span id="SPELLING_ERROR_8" class="blsp-spelling-error">Facebook</span> too!KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-14579845110675645082010-02-04T16:39:00.000-08:002010-02-04T20:14:22.772-08:00Chicken Feet and Pork Balls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUyU9yoZxjK6NtRJGjrGgSuKsGTPExljq-1OiruRW9tV5r8JWGXbDhTTmASaL75PUgcG67pK-3BsOmAAE3PUkHvij2wwKr7O4GTbXSD1pUbJNF9V8B_YMcBHygQpcY29pAfd-_NmkcRvj0/s1600-h/IMG_1363.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434562347361065458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUyU9yoZxjK6NtRJGjrGgSuKsGTPExljq-1OiruRW9tV5r8JWGXbDhTTmASaL75PUgcG67pK-3BsOmAAE3PUkHvij2wwKr7O4GTbXSD1pUbJNF9V8B_YMcBHygQpcY29pAfd-_NmkcRvj0/s320/IMG_1363.JPG" /></a> <div>No, I'm not watching reruns of Fear Factor on Hulu. I'm referring to a few of the Chinese creations I consumed over <em>dim sum</em> last weekend at Great Seafood Harbor in Artesia. For those who've never experienced a <em>dim sum</em> meal before, let me tell you, it is unique, exciting, and foreign - much like the items that they serve. In a well-run <em>dim sum</em> operation, your party is seated promptly and before the waiter comes to take your drink orders, a server pushing a cart filled with small plates of ready-to-eat foods starts offering what they have. You either select their offerings or refuse and wait for the next cart of goodies. Sort of a buffet-that-comes-to-you ordeal. (How much more could a lazy foodie ask for?!)</div><div><br /></div><div></div><div>The first cart that came to our table seemed like we hit the jackpot. It had shrimp potstickers, pork shumai, and a thick noodle covered in hoisin sauce. One of each please! The server stamped our receipt 3 times, once for each dish. This is how they keep track of what you order. (Some items are more expensive and get stamped further down on the receipt.)</div><div><br /></div><div></div><div>Immediately after the first cart left, another one stopped by, "I have charsiu bao, short rib, chicken feet." Yes. Yes. And Yes. </div><div></div><div><br /></div><div>Stamp, stamp, stamp.</div><div></div><div><br /></div><div>Then we flagged down the Chinese broccoli lady. And then the walnut shrimp lady. </div><div><br /></div><div></div><div>Stamp, stamp.</div><div><br /></div><div></div><div>I felt like it was almost time for me to yell "BINGO!" but the distraction of the chicken feet were staring me in the face. I am a firm believer in trying everything once. So as I gnawed off the chewy skin from one toe and sucked it off the bone, I found it to taste mostly like the sweet and sour sauce it was cooked in, but the thought of what I actually was eating did ruffle my feathers a bit. :) </div><div></div><div><br /></div><div>By the time the dessert carts rolled by with mango pudding and boba drinks, we were too full for anything else. We asked the waiter for our check, which he took off of our table, examined the stamps for a minute, started writing profusely, handed it back to us with the tax and total figured out, and stood waiting for our payment. Well if they serve the food to you immediately, I guess they want their payment immediately too. </div><div></div><br /><div><br /></div><div><strong>Great Seafood Harbor</strong></div><div>18329 Pioneer Blvd.</div><div>Artesia, 90701</div><div>(562) 860-7794</div>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-11797773991919024412010-02-02T16:57:00.000-08:002010-02-02T17:05:44.841-08:00Antipasto Pasta Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9AaNvCYyN-bB5Vv4OWP2x9IcIHsVLvrPIHCyflme4LX3cBsFJROvE9ed1hiPnUmVtdBk415S0m-qALDynjXUf8QwAvyhUzJutf5YMXQh-0y-8eTzdznyGLimlzCsNgf0UKvSa_N4HqD1v/s1600-h/IMG_1349.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5433815932887534994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9AaNvCYyN-bB5Vv4OWP2x9IcIHsVLvrPIHCyflme4LX3cBsFJROvE9ed1hiPnUmVtdBk415S0m-qALDynjXUf8QwAvyhUzJutf5YMXQh-0y-8eTzdznyGLimlzCsNgf0UKvSa_N4HqD1v/s320/IMG_1349.JPG" /></a><br /><div><strong><span style="font-size:130%;">Antipasto Pasta Salad</span></strong></div><div> </div><div><strong>Ingredients:</strong></div><div>1 package rainbow spiral pasta</div><div>3 eggs, hard boiled</div><div>8 slices Italian dry salami</div><div>1 large jar artichoke hearts</div><div>1 small can sliced black olives</div><div>1/2 cup Italian dressing</div><div> </div><div><strong>Directions</strong>:</div><div>1. Cook pasta according to package directions.</div><div>2. While the pasta is cooking, slice eggs, salami, and artichoke hearts into bite sized pieces.</div><div>3. When the pasta is done, drain and rinse under cold water.</div><div>4. Toss all other ingredients in the pasta and add dressing to taste.</div><div>5. Chill for two hours before serving.</div>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-42538328412668776902010-01-26T16:32:00.000-08:002010-01-26T16:42:14.389-08:00Cookies for A Rainy Day<strong><span style="font-size:130%;">Butterfinger Candy Cookies</span></strong><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431213189862933058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZcl-xjq_y9iQxJntp1WjpFEcpfPIvQWprS6C6um9sGPtIHu7_g_DT214V04neSlK2TBjXCg1wzlS9jFgg96t9qlu6Tb9ho_m5wTohG0yr9RyJeB0XyBcWsRaKR9AkbanbjMTGCQXEZMN/s320/IMG_1347.JPG" /> <div><strong>Ingredients</strong>:</div><div>1 stick butter</div><div>3/4 cup granulated sugar</div><div>2/3 cup packed brown sugar</div><div>1 egg</div><div>1 1/4 cup chunky peanut butter</div><div>1 1/2 teaspoons vanilla</div><div>1 cup flour</div><div>1/2 teaspoon baking soda</div><div>1/4 teaspoon salt</div><div>4 Butterfinger candy bars, chopped</div><div></div><br /><div><strong>Directions</strong>:</div><div>1. Cream butter and sugars. Add in egg and blend well. Add peanut butter and vanilla.</div><br /><div>2. In a seperate bowl, sift together flour, baking soda, and salt. Add to peanut butter mixture.</div><br /><div>3. Chop Butterfinger candy bars and add to the dough.</div><br /><div>4. Bake at 350*F on parchment paper for 12-14 minutes.</div>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-82354724125974552902010-01-26T00:26:00.001-08:002010-01-26T11:17:24.493-08:00New Writing Gig...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3hBbwwZWzb5emBShdU_jMuGu24zHKI6K3nS-I9Im-c35uate5i3jvjcXi3M5G9qeHzrV-Xeje9MGLDfaReOcS4ghcgAvqDKFJPZHn6cbiLeBrjNeJot-ZmGt6jGcVV8UvRZET4LkrS43/s1600-h/examiner_logo-header.gif"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 245px; DISPLAY: block; HEIGHT: 40px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430964754048308114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3hBbwwZWzb5emBShdU_jMuGu24zHKI6K3nS-I9Im-c35uate5i3jvjcXi3M5G9qeHzrV-Xeje9MGLDfaReOcS4ghcgAvqDKFJPZHn6cbiLeBrjNeJot-ZmGt6jGcVV8UvRZET4LkrS43/s320/examiner_logo-header.gif" /></a><br /><div>My recent neglect to the blog has been due to the fact that I started writing for examiner.com and my alias is: <strong><a href="http://www.examiner.com/x-35144-Torrance-Restaurant-Examiner">Torrance Restaurant Examiner</a></strong>. A pretty cool title, if you ask me! Anywho, the site claims they are the "insider source for everything local." This means they hire locals to write relevant articles about anything from food & drinks to style, news, religion, and dating. Pretty much anything interesting to read about, you can be an "examiner" for.</div><br /><div>The pay rate is interesting too. Sort of like commission for writing; meaning you get paid based upon the number of articles you write, how much traffic your page gets, how many subscriptions you obtain, and how many user comments are left. Then they clearly state in nice bold print: THERE IS NO MINIMUM PAY.</div><br /><div>...right...</div><br /><div>So, despite all odds, I decided to give it a try (for the experience I suppose?) and am now your local <a href="http://www.examiner.com/x-35144-Torrance-Restaurant-Examiner">Torrance Restaurant Examiner</a>! And as you can see, I would really appreciate some page traffic and even a subscription or two so I can earn enough to get me a Big Mac meal at McDonald's next week :)</div><br /><div>THANKS!!! </div><div>KellyCakes<br /></div><div></div><div><br /></div><div></div><div><br /></div><div></div>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-18590941716545159622010-01-13T22:52:00.000-08:002010-01-13T22:53:05.349-08:00Nathan Lew Rocks :)'Nuff said.KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-88510483982327328542010-01-07T13:56:00.000-08:002010-01-07T14:33:03.122-08:00School's Back in Session<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPY9W68Lke4w1MXuUV-UaDw5dgbsMo3uuSIscArxriBl_-Xpjx9T9WKaVgJFPAbcxrfPddR5fCK7x4nfXnT8kOHQ3yhCM1jp8GaKPbn36Xi6KNDbCF0hCNImb6-9UOTSRzSxBmkoWXMWN/s1600-h/252999671_9c9e24214f.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 130px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5424129037043861154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPY9W68Lke4w1MXuUV-UaDw5dgbsMo3uuSIscArxriBl_-Xpjx9T9WKaVgJFPAbcxrfPddR5fCK7x4nfXnT8kOHQ3yhCM1jp8GaKPbn36Xi6KNDbCF0hCNImb6-9UOTSRzSxBmkoWXMWN/s200/252999671_9c9e24214f.jpg" /></a> <div></div><div>After many months of anticipation, I finally had brunch at Blackboard Bistro in Seal Beach. This quaint cafe is designed around a school theme in every aspect but the food. Thankfully, the food is nothing like the casseroles and frozen entrees scooped up and served to you on cardboard trays in elementary school. Rather, the menu here offers a wide selection of choices for Homeroom (breakfast), Recess (lunch), and After School Specials (dinner). </div><div></div><br /><div>Although it is early January, we are fortunate enough to have wonderful sunny weather practically year round and opted to sit outside on the patio. I ordered one of the breakfast combinations cleverly called "The Playground" because it came with your choice of a little bit of everything. I went for the blueberry pancakes, scrambled eggs, and sausage. The large pancakes were fluffy and filled and topped with an abundance of wild blueberries. They were served with warm syrup and a blueberry puree. The sausages were seared crispy on the outside and were perfectly juicy on the inside. </div><div></div><br /><div>Great for small groups and dates, Blackboard Bistro is a great place to satisfy any appetite for good old Californian-American fare.</div><br /><div></div><div>Blackboard Bistro</div><div>1198 Pacific Coast Highway</div><div>Seal Beach, 90740</div><div><a href="http://www.blackboardbistro.com/?page=1">http://www.blackboardbistro.com/?page=1</a></div>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-80071421592388534372010-01-04T17:16:00.000-08:002010-01-14T12:55:57.061-08:00Ten Tips for 2010Happy New Year everyone! It seems like many people had a rough 2009...so here's to a fun, fresh, and fabulous 2010! To kick off the new decade right, here are 10 helpful tips to use next time you're in the kitchen:<br /><br /><ol><li>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.</li><li>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.</li><li>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. </li><li>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.</li><li>Frying something and don't know if the oil is hot enough? Simply sprinkle in a few breadcrumbs or <span id="SPELLING_ERROR_0" class="blsp-spelling-error"><span id="SPELLING_ERROR_0" class="blsp-spelling-error">panko</span></span> 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!</li><li>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.</li><li>When cutting anything sticky (brownies, rice <span id="SPELLING_ERROR_1" class="blsp-spelling-error">krispie</span> treats, etc.) use a plastic knife instead of a metal one...the food won't stick!</li><li>Unless a recipe says otherwise, ALWAYS preheat your oven! Cooking foods at temperatures lower than required causes uneven cooking and longer cooking times.</li><li>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!</li><li>Lastly, never cook with a wine that you wouldn't drink - it will make all the difference in your end product!</li></ol><p>Happy cooking :)</p>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-23699889306326506062009-12-26T21:32:00.000-08:002009-12-26T21:57:29.568-08:00Snowballs and SweetheartsHope everyone had a wonderful holiday! I really wanted to post these Christmas cookie recipes earlier, but with the mayhem of the holidays, these festive treats will have to serve as belated gifts :) <div><div><br /><div><strong>Snowball Cookies</strong></div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_ZH-i60zLnIHISrhAUsjcRIEKmtv1DMUHYeYzOZO__8NWeNRMx0_83JngvehbU0D1bvgx0Mbna9eHX3hPr1qMcGXkM_oBzs2Tq3n-VM_UdgR2eyQAO1ofmBZg9Evv1CTdSLwUZoGVhlK/s1600-h/IMG_1273.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5419789942733036834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_ZH-i60zLnIHISrhAUsjcRIEKmtv1DMUHYeYzOZO__8NWeNRMx0_83JngvehbU0D1bvgx0Mbna9eHX3hPr1qMcGXkM_oBzs2Tq3n-VM_UdgR2eyQAO1ofmBZg9Evv1CTdSLwUZoGVhlK/s200/IMG_1273.JPG" /></a> <div><strong>Ingredients</strong>:</div><div>2 cups flour</div><div>1 cup butter</div><div>1/2 cup granulated sugar</div><div>2 teaspoons almond extract</div><div>1/4 teaspoon salt</div><div>3/4 cup chopped pecans</div><div>powdered sugar</div><br /><div></div><div><strong>Directions</strong>:</div><div>1. Cream soften butter and granulated sugar. Add in almond extract.</div><div>2. In a separate bowl, combine flour and salt. Slowly mix into butter mixture.</div><div>3. Add in pecans and mix well.</div><div>4. Roll into 1" balls and bake at 350* for 10-15 minutes, or until lightly golden.</div><div>5. When cool, roll in powdered sugar.</div><div></div><br /><div><strong>Sweetheart Cookies</strong>:</div><div></div><br /><div><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wvBw7jW3xkvyHQPYADuwhWUMKhyphenhyphenSHwE2Yi4LkURIVy_Fe1ze_5f66X0YPDp72ElxAowD0x43NDhlogz96ympUBI-1RS7yT6EgQxbqyR-THoPrrJaxOhvDKrLNiO8ihZ4_c2XY7yrwf7l/s1600-h/IMG_1272.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5419790527916323906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wvBw7jW3xkvyHQPYADuwhWUMKhyphenhyphenSHwE2Yi4LkURIVy_Fe1ze_5f66X0YPDp72ElxAowD0x43NDhlogz96ympUBI-1RS7yT6EgQxbqyR-THoPrrJaxOhvDKrLNiO8ihZ4_c2XY7yrwf7l/s200/IMG_1272.JPG" /></a>Ingredients</strong>:</div><div>1 cup butter</div><div>1/2 cup powdered sugar</div><div>2 1/2 cups flour</div><div>1 teaspoon vanilla extract</div><div>1/2 cup strawberry jam </div><br /><br /><div></div><br /><div><strong>Directions</strong>:</div><div>1. Cream butter and sugar. Add in vanilla. Slowly add the flour and mix until well blended.</div><div>2. Roll out dough 1/8" thick on a well floured surface. Cut out heart shapes with cookie cutter. </div><div>3. With a smaller heart cutter, cut out smaller hearts on half of the cookies.</div><div>4. Bake on parchment paper at 300 degrees for 18-20 minutes, or until the edges of the cookies are very lightly golden.</div><div>5. When cool, spread jam on the whole cookies. Place cut out cookies on top to form a sandwich.</div></div></div>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-70785435829355586932009-12-13T19:11:00.000-08:002009-12-13T20:01:48.188-08:00'Tis the Season<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPH5-4hsFtei17JcMJVkyzfCB0KbN-KoQJ3imOTAFlfuB289jlhUSZz4ZJLdtMJW9iJJQl4GkqSdj3gVWLPshX3BlHjGS5uYtwFubCRwH1zflAXyWmUFMODNpztfZ3pzVxYW3gX4Lm2InZ/s1600-h/Kelly's+House.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 167px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414934380890624018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPH5-4hsFtei17JcMJVkyzfCB0KbN-KoQJ3imOTAFlfuB289jlhUSZz4ZJLdtMJW9iJJQl4GkqSdj3gVWLPshX3BlHjGS5uYtwFubCRwH1zflAXyWmUFMODNpztfZ3pzVxYW3gX4Lm2InZ/s200/Kelly's+House.jpg" /></a> Ever wonder how to host a fabulous gingerbread house making party, but didn't want to deal with all the fuss of rolling out and baking dough? Then try substituting graham crackers and have your guests bring candy decorations potluck-style! Just follow these 5 easy steps to host your own party:<br /><br /><div><div><div><div><div><div><div><div><div><div><div>1. Purchase supplies to create a set-up for each one of your guests:</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xxrpRs-CElLSFoFaT9vcZ2xmTukJyCP8kkyOdhT1C5-ttm0hnM6Hk7zFySCSlFKvMf7ebx1z5Fa9l7ygRoFYL7h-WC2FPOwYAnNw0YrgiIXMkxV8heHx4XDPNf49WT8DVayF5utXdBvP/s1600-h/Set+up.jpg"></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xxrpRs-CElLSFoFaT9vcZ2xmTukJyCP8kkyOdhT1C5-ttm0hnM6Hk7zFySCSlFKvMf7ebx1z5Fa9l7ygRoFYL7h-WC2FPOwYAnNw0YrgiIXMkxV8heHx4XDPNf49WT8DVayF5utXdBvP/s1600-h/Set+up.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414931233368922674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xxrpRs-CElLSFoFaT9vcZ2xmTukJyCP8kkyOdhT1C5-ttm0hnM6Hk7zFySCSlFKvMf7ebx1z5Fa9l7ygRoFYL7h-WC2FPOwYAnNw0YrgiIXMkxV8heHx4XDPNf49WT8DVayF5utXdBvP/s200/Set+up.jpg" /></a></div><br /><ul><li>6 whole graham crackers</li><li>1 tube of royal icing (see recipe below)</li><li>foil cake pan or pie tin</li><li>small plate for holding candy</li><li>plastic knife for cutting candy/spreading icing</li><li>paper towel/napkin</li><li>gingerbread man favor (optional!)</li></ul><p>2. Cut 2 of the 6 graham crackers to make the front and back of the house:</p><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414929977893894482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZeuVutbf5MwDtZwAvu7JNo0pibK7tDW8hnnnvLWLWrmbZ1HNdSxAmpJQ6o3vNKIJJST8AZiqRkcKWnQPB55ckx7HrgiShx3XUCTp31SFpKjTksPuSzyvRdMfnZFGbnIHF2Be730Rtv2Bt/s200/IMG_1181.JPG" /> 3. Make royal icing: sift 5 cups of powdered sugar, add in 3 egg whites and blend in a stand mixer until it becomes the consistency of peanut butter. (Additional powdered sugar or water may be needed to form the proper consistency). Scoop icing into decorating bags and secure with rubber bands. Each batch makes approximately 4 bags of icing.<br /><br />4. Set out bowls for the candy decorations.</div><div></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414932171717964722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKD6s-sOvwwzYGdTqnLM9ZT2QI9g0KevIXTZw2TOxkxzhsCZvD222k6v5f39oh2qtNHcUtGR2RmLVhA6My__1fvDJiMBIomxPv-LUD5J8ezPwJbJqDpuky8f-NnaRIRi_6czPMEAURMQD/s200/IMG_1180.JPG" />5. Use icing to build and decorate houses. Be creative and HAVE FUN!</div><div></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 147px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414933765535636514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kA-c_gsu7Ce1LlgkE56fZp8RBtFBNyL2z1VOd-KTi_2PlQSfMxsEgj2SYmjhx3SDI6uWKLThvAMMLbVVKYloP4Uefee4d-bPa1nSyLcuNYoQoEUzKGHIGbNaZcfD4HbwWF1feUynIEgQ/s320/The+Village.jpg" /></div></div></div></div></div></div></div></div></div></div></div><br /><p></p><p></p>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-55922833409893573482009-12-07T21:29:00.000-08:002009-12-29T20:00:07.635-08:00The Factory<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8lHqu6Y3cvGy1iVZJG9izCd-bSdxUpWQjjlvXFpjkRHBG9-a1_2hUZavnSNge-boLnoEgbm6zdrJFGK9EIn8Uc4aRPfRRghV5nL7HaFXjvSZy1r1SOcMZuzacsGboGj88tM0T6ficy2j/s1600-h/The+Factory.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 185px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5412758508796559282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8lHqu6Y3cvGy1iVZJG9izCd-bSdxUpWQjjlvXFpjkRHBG9-a1_2hUZavnSNge-boLnoEgbm6zdrJFGK9EIn8Uc4aRPfRRghV5nL7HaFXjvSZy1r1SOcMZuzacsGboGj88tM0T6ficy2j/s320/The+Factory.jpg" /></a>One of the newest eateries in <span id="SPELLING_ERROR_0" class="blsp-spelling-error"><span id="SPELLING_ERROR_0" class="blsp-spelling-error">Bixby</span></span> Knolls (northern area of Long Beach) is The Factory. Don't let the name fool you though - it is anything but factory like! They promote local dining and use produce grown from a farm that is less than a mile away from the restaurant!<br /><br /><div><div><div><div><div><div></div><div>A few friends and I were taking a stroll along Atlantic Boulevard for their monthly First Fridays event when we stumbled upon The Factory. With their first operating day being the previous Tuesday, they already seemed to be doing quite well, as the line to order was out the door! We didn't mind waiting because it gave us plenty of time to scope out the menu. I attempted to order the Paella, but it was so popular that night that they already ran out! I opted for the pan seared Garlic Thyme Chicken and wasn't disappointed. Our food was served quickly, but I could tell it was cooked to order because the skin on my chicken was still nice and crispy. It was served on a bed of <span id="SPELLING_ERROR_1" class="blsp-spelling-error"><span id="SPELLING_ERROR_1" class="blsp-spelling-error">udon</span></span> noodles sauteed with mushrooms in the same garlic thyme sauce they used to top the chicken. Finished it off with a tall glass of homemade sangria and I could have called it a night! </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5412761071749786994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk3i3ZXU7czqxMoQoVYXhYuqmX60IUaFowgEK3_sDG43WYhx9_1Y97G9ALEVWPpVwyAnXu_VGTUZkxpFACBW4Vq2r6Qy2ae46EE2A5FoDuf9_yE4biNpzVZgbBDox4TEilGJriZ1_6ZDTc/s320/IMG_1133.JPG" /> <div></div><div>The Factory also serves a handful of local beers on tap that are all $5 a glass. They have an outdoor patio area equipped with heat lamps and water bowls for dogs. Another added feature is that they host cooking classes that are kid-friendly and have special wine tastings. Just drop by the restaurant to see when they're offered. However, my favorite thing about this place has to be the late night hours of operation...you can't find very many good eats like this after 10PM! </div><div><br /></div><div><strong></strong></div><div><strong>The Factory</strong></div><div>4020 Atlantic Blvd.</div><div>Long Beach, 90807 </div><br /><div>T-Th 11AM-11PM</div><div>F-Sat 11AM-1AM</div><div>Sun 11AM-3PM</div></div></div></div></div></div>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-27327649758765764452009-12-01T09:27:00.001-08:002009-12-01T10:45:33.401-08:00Tapas That Tops Them AllA few months ago, a girlfriend introduced me to what is now one of my favorite restaurants - <span id="SPELLING_ERROR_0" class="blsp-spelling-error">K'ya</span>. Located in <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Laguna</span> Beach in the lobby of the historic 20s-style hotel, <em>La <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Casa</span> <span id="SPELLING_ERROR_3" class="blsp-spelling-error">del</span> <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Camino</span></em>, <span id="SPELLING_ERROR_5" class="blsp-spelling-error">K'ya</span> is an intimate little restaurant that specializes in tapas. They combine fresh ingredients with simple, clean flavors in their wide variety of appetizer and dinner selections. No dish is over $15 and most are around $5-7, but that doesn't mean they skimp on portion size!<br /><br />We arrived shortly after 7:00PM on a Friday evening and the restaurant was already packed with hungry customers. Since our reservation wasn't ready yet, we decided to have drinks and an appetizer in the lobby. What's great about their drink selection is that most wines and cocktails come in various sizes so you can sample a number of different ones - appropriately matched with their small plates theme. Petite Sangria ($4) for me and the Flash Fired Calamari ($5) appetizer to share. The red Sangria had just the right combination of wine, triple sec, and soda and was tastefully garnished with fresh berries. The tender rings of calamari were tossed in a sweet and slightly spicy Thai glaze with cilantro, peanuts, bean sprouts, and carrots. I was pleasantly surprised that the breading wasn't heavy and didn't lose it's crispness under the glaze.<br /><br />Just as we finished up our appetizer, we were seated towards the back of the restaurant and were greeted by our (handsome!) <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">waiter</span>. Having looked over the menu in the lobby, we were all ready to order as soon as we sat down. I decided on the Herb Marinated Chicken ($5) and Truffle Risotto ($5). Much to my surprise again, the portions were very generous for being so inexpensive! I was delighted that the chicken was tender and came with grilled eggplant, zucchini, onion, AND asparagus. But the real star of the night was the rich, savory truffle risotto! The combination of the melted <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">Parmesan</span> and grated bits of black truffles created such a velvety texture in my mouth, I had to contain myself from devouring the entire plate!<br /><br />Dinner, drinks, and an appetizer for under $20 - AND it was delicious? I don't know why you haven't already hopped on the 405 to get down there!<br /><br /><strong><span id="SPELLING_ERROR_8" class="blsp-spelling-error">K'ya</span> Bistro Bar</strong><br />(Inside La <span id="SPELLING_ERROR_9" class="blsp-spelling-error">Casa</span> Del <span id="SPELLING_ERROR_10" class="blsp-spelling-error">Camino</span> Hotel)<br />1287 S. Coast Highway<br /><span id="SPELLING_ERROR_11" class="blsp-spelling-error">Laguna</span> Beach, 92651<br /><a href="http://www.kyarestaurant.com/laguna/index_laguna.html">http://www.kyarestaurant.com/laguna/index_laguna.html</a>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-60000267670223835772009-11-26T15:54:00.000-08:002009-11-28T20:00:08.334-08:00Gobble Gobble<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKfr5zkvHwTIWhrQggw9bz_Xv_EmvCgd45ea9rNCy7AlnFFiGlB4wOnal2SpIuWWGuxVM3ZRt1hz7aLhK9u0b-sJUpVlWg3LT4vm54w0QArniOZfPIScPkIA_iaTUIKNK-MO6xtTx-FqRR/s1600/IMG_1117.JPG"><img style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 150px; FLOAT: left; HEIGHT: 200px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5408568257855603794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKfr5zkvHwTIWhrQggw9bz_Xv_EmvCgd45ea9rNCy7AlnFFiGlB4wOnal2SpIuWWGuxVM3ZRt1hz7aLhK9u0b-sJUpVlWg3LT4vm54w0QArniOZfPIScPkIA_iaTUIKNK-MO6xtTx-FqRR/s200/IMG_1117.JPG" /></a><br /><br /><br /><br /><br />Happy Thanksgiving everyone! This year I made deviled eggs and they are devilishly divine :) Here's the recipe:<br /><br /><br /><br /><br /><span style="FONT-WEIGHT: bold">Ingredients</span>:<br />12 eggs<br />1/2 cup mayonnaise<br />2 teaspoons spicy brown mustard<br />2 teaspoons vinegar<br />1/4 teaspoon salt<br />Pinch pepper<br />Dash Worcestershire sauce<br />Paprika<br /><br /><span style="FONT-WEIGHT: bold">Directions</span>:<br />1. Place eggs in a large pot and fill with water. Bring to a boil and reduce heat to a simmer. Simmer eggs for 15 minutes.<br />2. When cool, crack and peel eggs and slice in half lengthwise. Remove yolks and place in a bowl. Add remaining ingredients (except for paprika) and blend well.<br />3. Fill empty egg whites with yolk mixture and garnish with paprika.<br /><br /><span style="FONT-WEIGHT: bold"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkwnmIZ6gBWemWj7XUFfgzlc2VbXIt0acr85n2S0S2tKah_ARdGmALhNVc1up_3lcELbs097UTaSMZgl6RTaQO5QYK2d-6Q4EysH0KOswxa8OkUFnsKxOmYiDGygaNLATbGghsSXoeMbK/s1600/IMG_1116.JPG"><img style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5408567984231985218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkwnmIZ6gBWemWj7XUFfgzlc2VbXIt0acr85n2S0S2tKah_ARdGmALhNVc1up_3lcELbs097UTaSMZgl6RTaQO5QYK2d-6Q4EysH0KOswxa8OkUFnsKxOmYiDGygaNLATbGghsSXoeMbK/s320/IMG_1116.JPG" /></a></span><br /><span style="FONT-WEIGHT: bold">Tip</span>: Use eggs that have been in your refrigerator for about a week - they will be much easier to peel!KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-6469698847675166412009-11-23T09:04:00.000-08:002009-11-23T09:15:19.643-08:00Fanciful Fruit Cups<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwKnxcU9DszZGsCN-pIt8zWypSHLi_GBlkVFKI_Kec3m9FpeifLpLWLGkGL2jlsm49L9BmmJMLEPxgG04QJwGodK8AHSdKOaR2yyH7K0bWw27Lv7vcZ7HpW0mhoy0ZBEA-evVSRlJdAjW/s1600/PICT0476.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5407346320524244690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwKnxcU9DszZGsCN-pIt8zWypSHLi_GBlkVFKI_Kec3m9FpeifLpLWLGkGL2jlsm49L9BmmJMLEPxgG04QJwGodK8AHSdKOaR2yyH7K0bWw27Lv7vcZ7HpW0mhoy0ZBEA-evVSRlJdAjW/s320/PICT0476.JPG" /></a> Hello friends! Sorry for the short hiatus, but I'm back! Today I will teach you how to easily assemble these colorful and fancy fruit tarts that you've seen in many bakeries and restaurants before.<br /><br /><strong>Ingredients</strong>:<br />Frozen puff pastry shells<br />Instant custard<br />Apricot jam<br />A variety of fruits<br /><br /><strong>Directions</strong>:<br />1. Bake the puff pastry shells as the box indicates. When cool, carefully hallow out centers with a spoon and set aside.<br />2. Prepare instant custard and spoon into pastry shells.<br />3. Slice fruit if necessary and arrange on custard in the pastry shell.<br />4. Melt the jam and glaze fruit with a pastry brush.<br /><br /><em>TIP</em>: Really impress your friends by making your strawberries into blooming flowers! Simply slice off the tops and flip them over so that the widest part is now the base. Make 3-4 small slices inward, starting from the bottom and working your way up to create "petals." This may take a few tries, so I suggest starting with odd shaped berries first and saving the nicest ones for your presentation. Good luck and have fun!KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-73265793832679595522009-11-14T14:08:00.000-08:002009-11-14T14:12:30.055-08:00Keep The Change, Here's Your TIPFoodie Tip of the Day:<br /><br />When chopping food, don't drag your knife along the cutting board to scrape everything together. This just dulls the blade. Instead, flip the knife over and use the top to collect your goodies :)<br /><br /><3, KellyCakesKellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0tag:blogger.com,1999:blog-133370061412255635.post-42197668556862895692009-11-08T16:08:00.000-08:002009-11-24T19:52:09.527-08:00Suck on What?<div></div><br /><div>For months I've been hearing the buzz about The Boiling Crab and have yet to try it until this weekend. After first attempting to dine in at the location on <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Brookhurst</span> in Garden Grove, we decided just to do take out since the wait was over an HOUR! (Mind you, it was still early in the evening, a mere 5:45PM!) The take out menu is actually ordered at The Boiling Crab To Go, which is just a few stores down from the main location in the same strip mall. To Go was just as crowded, but we were able to order quickly.<br /><br />1 lb. blue crab, 1 lb. shrimp, 1 lb. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">crawfish</span>, corn on the cob, and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Cajun</span> fries.<br /><br />The shellfish comes with a choice of seasoning: <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Rajun</span> Cajun, Lemon Pepper, Garlic Butter, or THE WHOLE <span class="blsp-spelling-error" id="SPELLING_ERROR_4">SHA</span>-BANG! - meaning all three. Of course, I had to get THE WHOLE <span class="blsp-spelling-error" id="SPELLING_ERROR_5">SHA</span>-BANG!<br /><br />Take out orders conveniently come with a large piece of butcher paper because the crack-and-eat meal sure gets messy! Each shellfish was bagged separately and filled with generous portions of the deep red, mildly spicy goodness of sauce. The sauce is really what makes the meal here at The Boiling Crab. It balances the right amount of butter and citrus, packs the perfect punch of spice, and adds just enough freshly chopped garlic to leave a unique, but not overpowering taste on your palate. The large shrimps are steamed whole, so when you crack off the head and suck out the creamy matter, you get a generous portion of the flavorful sauce as well. The shrimp itself was tender and meaty; and although already drenched in sauce, I couldn't resist going in for double dips. </div><br /><div>After the feast!...</div><img id="BLOGGER_PHOTO_ID_5402025780057898066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02M2ux7nW101L0FZR-8c1D1U_PlN_VBb8jmdp00EsOKmowOjWGUezTlePxzQ4TKyT_uFqxq7mcVZ1DOvlzYJCFMOJxg9iyqYdtpnAtWKmn5d6yHgI2EtSVDIYn0aYhFaqgOQRRedwhhzO/s320/IMG_1084.JPG" border="0" /><br />Definitely a winner, but go early to avoid the hour wait!<br /><br />The Boiling Crab<br />13892 <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Brookhurst</span> St.<br />Garden Grove<br />OR<br />The Boiling Crab <span class="blsp-spelling-error" id="SPELLING_ERROR_7">ToGo</span><br />13908 <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Brookhurst</span> St.<br />Garden Grove<br /><a href="http://www.theboilingcrab.com/">http://www.theboilingcrab.com/</a>KellyCakeshttp://www.blogger.com/profile/08138311497384166129noreply@blogger.com0