Tuesday, April 28, 2015

CIY: Mushroom Pate

I try to not be a food blog in the traditional sense where the pictures are Pintrestable or Foodgawker worthy, IMO, of course. You know the norm core food blog. I'm actually pretty terrible at making pictures look pretty and appetizing.  When it comes to cooking it's almost always improv or as I like to call it, WTF is in your refrigerator/grocery store/farmers market cooking. The combination of these two makes for not food blogger material.  I feel that the good food bloggers posts are well planned, crafted, and executed to create great content.  Sometimes I feel like I am grasping for content or that I'm not that great of a writer and can't translate what I really want to say into words.  But then I tell myself, Listen you're pretty new at this.  Yeah you've had personal blogs since like the beginning of the internet but that was then this is now.  Take more pictures and just be your-fucking-self! Girl, you love food, so Channel Stewart Smiley and perk up!

One thing I do know, is how to cook.  Right about now it is what is keeping me somewhat sane.  I have a few weekend cooking projects in store and a few parties to be planing so I am keeping busy.   Yes, party planning!  

Mushroom pate, to me is luxurious. It's like the Janet Jackson nip slip in my cooking repertoire. It's a simple show stopper. You don't know what to think about it at first but then you're like, "Oh dang this just happened." This just happens in your mouth and not with your eyes. I made this and herb crackers for my brother and his fiancee Jen's engagement party. It was so fun! Hooray for new family! 

Here it is my attempt at norm core food blog. 

Cook it Yourself Mushroom Pate - Makes about three 4oz mason jars.

*1 1/2 lbs of a combination of shiitake, button and crimini mushrooms +see footnote! 
*3 cloves of garlic
*1 kinda big shallot or a half of a onion to make about a cup of onions
*handful of parsley, stems and leaves separated 
*2-3 sprigs of thyme, woody stems removed
*4 tb butter divided in half
*2 tb olive oil, I used grapeseed
*a good glug of white wine, I always use good ole Charles Shaw for cooking/getting turnt 
*about 1/3 cup of pecorino romano, because parmigiano reggiano is too fancy for my budget, but if it's what you got, then use it!
*1/3 cup of goat cheese, I used a honey goat cheese.

Heat 2 tb of butter with the oil on medium low add shallot, garlic, parsley stems and thyme. Cook stirring occasionally till softened.  About 5-8 minutes.  

Turn heat to medium high and add glug of white wine. Reduce to more than half.

Reduce heat to medium, add mushrooms and 2tb of butter. Stir occasionally for 15-18 minutes.  Mushrooms should be soft. Season with salt and pepper.  Remove from heat and set aside.

In a food processor, add pecorino romano and the parsley leaves and pulse till leaves and cheese are combined.  Season if needed.

Add cooked mushrooms to the processor and add the goat cheese. Process till mushrooms almost look like a paste.  Scrape down sides and process till well combined.

Put in jars and cool to room temp and put in refrigerator.  It will keep for about a week.

I served it with homemade crackers but it tastes really good with cucumbers.

+alternately, you can use any combination of mushrooms or even dried mushrooms! If using dried mushrooms, reserve water used to hydrate the mushrooms and strain it. Add a glug of mushroom water with white wine and reduce to more than half.

Friday, April 24, 2015

Flavor Over Fuss and Meeting Christina Tosi

You've probably seen a few posts this year about Momofuku Milk Bar on the blog.  It is my happy place.  Baking the cakes and cookies is a little more on the technical side and I love that. When I saw that Pot Cafe at the Line Hotel was having a Milk Bar Life book signing with Christina Tosi, I kinda freaked out. But first let's flash back to 2007.

I called in sick to my work the day that Mary-Kate and Ashley had a book signing.  It was major.  Anissa, Melissa, and I waited in line to have our 2 seconds with our heroes in life.

The new book came out on April 7th but I got it on April 6th, my birthday! Yes, I'm super nerd and preordered it. When I found out about the signing at Pot, I actually debated about even going. The line would be too long, do I need to switch shifts, it's going to take forever to get there, where would I park...blah blah blah. At the end of the day, I decided to go. Fuck it, what else do you have to do? Oh wait, D-Train's and Mikes birthday.  Okay. we'll be fine. Channel your inner Toretto. 

I get to Ktown in about an hour and find FREE PARKING in a lot two blocks from the Line hotel! I know it's almost unbelievable but it was very true.  My car was still there when I got back.

I thought there was going to be a crazy line but there wasn't  I mean the event stated at 7 and I probably got there at 7:45.  I waited probably 15 minutes. It was so crazy.  There were no baked goods left, which I was kinda bummed. But I got my treat fix the last time I was in New York.

I had to tell myself to not say/do the following:
*say yay uncontrollably
*start crying
*ask to be bffs
*I'll quit and move to NYC. Wait no I won't.  Then have argument with myself.
*ugly cry while telling her she's my hero in life

I did end up saying yay a lot. Like a lot it.  Like crazy a lot.  I also explained the origins of my name because she personalized everyone's books and the nature of my name requires explanation. Always.
I was so happy at the end of it. I even got to meet Roy Choi, another hero in life, and he signed something for my friend Johnny, who loved LA Son.

When I got home, there a little package at the door.  It was my Milk Bar Life tote bag! WHAT?!?  WHAT DOES THIS MEAN?

Probably nothing, but it was just a happy coincidence that the tote came on the day I got my book signed.

At the end of the day, all the mental debating, all the fuss was for nothing. I should have said to myself  Eizelle just fucking go! When do you get to meet people that you look up to? Go bitch! 

I'm really mean to myself. But there really shouldn't have been a debate in the first place.  Flavor over fuss. 

Then I made corn cookies in the morning.

This Week in SnackChat

My Over skills are on point!  It's that time when you can see all the screencaps I took of people who send me food.  It's This Week in SnackChat!  If you ever wanted to be a part of the fun and send me SnackChats or noods, or noodles, find me on SnapChat.  I'm planning on posting up recipes too. 

And now your SnackChats!
Duff Beer! 

Ahh!  It's Chinese Food Monday!

Ah the Pike. Where you leave smelling like french fries.  Also this is the land of the best fries in Long Beach. Dare I say in Southern California? Dare I say California?  

 I know that these aren't from Beard Papa, and I don't anticipate any actually SnackChatting from there, so I'm going to use what I would have written.

Here it is.

"I love it when you call me Bead Papa." 

Athank you.

Remember when Happy Meal toys were awesome?

Post 420. It doesn't photograph well but it probably tastes good.

Pink cake weirds me out. Cake weirds me out. But I like making cake.

All salads need this kind of upgrade.

I think in my advanced age, I've come to really appreciate a classic burger.  

I love the color! 

That cotton candy is bigger than me! 

Best part about Tito's Tacos is dos. Wait, there are tres tacos!

Yeah, you gotta get regular not the wasabi.

Friday, April 17, 2015

This Week in SnackChat with Bonus CIY Recipe!

Here it is, let's get this freakin weekend started!

tzatziki game on spread.

I'll take a bow right about now. A thank you, a thank you!

 Bonus weekend recipe! A special CIY edition of SnackChat !

Farmers Market Mushroom Quiche with Caramelized Onions with Pork Tenderloin

Crust from Rachel Khoo's Little Paris Kitchen:

90g of softened unsalted butter
1 tsp of sugar
Large pinch of salt
180g of plain flour, sifted
2 large egg yolks
2-4 tablespoons of ice cold water
Watch video in the link above!

Caramelized onions from Momofuku Milk Bar:

1 whole onion sliced thinly
grapeseed oil and butter

Heat the oil and butter in a pan over medium.  Add onions. Don't touch them for about a minute or two or five.Toss with kosher salt turn heat to low and stir occasionally for about 30 minutes.  You'll see that it's turning brown. When it's a nice deep brown, you're done.

Filling: ( this my own recipe)

4 eggs
1/2 cup half and half
handful of mixed mushrooms, I used crimini, button, wood ear and a bunch of others I can't remember.  It was a mixed bag from the farmers market.
In a pan, heat some grapeseed oil and butter oil on medium low.  Add mushrooms. Cook them down for about 20 minutes. Season to taste.  I also added a little queef of thyme. Add caramelized onions and cook for another minute or two.  Remove from heat and let it cool.

Meanwhile, whisk eggs with half and half, add salt and pepper. 

Assuming you watched the video and that you have your pastry crust lining the pan, fill pan with mushroom and onions followed by the egg mixture.

Pop in a preheated 375 degree oven from 35 -38 minutes.

Finished quiche should have a slight wobble but don't worry, the egg will continue to cook!

 Pork Tenderloin (prep the night before) 

1:1 ratio of salt to sugar for a smallish tenderloin I used about 3 tablespoons of each.
Add some pepper.
The night before you make the tenderloin cover the pork with the salt sugar and pepper mixture.  Make sure you get it all over the beast.
Place in fridge in a pan cover with plastic wrap overnight.
When ready, bring the tenderloin to room temp.  I usually leave it out for about 30 minutes.

I used a cast iron and a mix of coconut oil and grapeseed oil a good amount, but not swimming. I got the pan searing hot added the pork and then added a clove of garlic and a spring of thyme. I seared each side for about 4 minutes and then placed the pan in a preheated 350 degree oven for about 8 -10 minutes.  This will depend on the size of your tenderloin. If it's bigger go a bit longer. Mine was little. I also spooned some oil from the pan over the pork about half way through the oven cook time.

I also made a salad.  But lets all assume everyone knows how to make those. 


Happy 50% off chocolate day!

Clean Plate Club member since 1984.

Breakfast burritos are the dream. 

From yours truly.

I hope you didn't pay for that because in that case, it is a win win. 

I originally thought this was chips and dip.

Chippino, Casino, Reno, Beano.

What?!? No dessert?  My favorite thing to do was to eat the crackers/feed them to birds and just eat the meat and cheese.  It also needs mustard. Are you listening Kraft?  But hey, that 14 grams of protein tho. 

I just Googled, "What is Einstein's favorite food?" 
Result: spaghetti and fettuccine.

The get in my belly face.

Tim Curry Chicken Noodle Soup #beforeandafter #bestcategoryinwheeloffortune

Sometimes life is a game of what do I have in the fridge tonight? Sometime you win, sometimes you lose. This is a win. 

Wednesday, April 15, 2015

here you leave today and enter the world of yesterday, tomorrow and fantasy...and turkey legs.

If there is one underrated food in Disneyland, it is the turkey leg.  Located in Frontierland right by the Mark Twain River boat.  Probably not the best deal in the park and probably not one of Disney's most iconic, the turkey leg stands alone (pun intended).  I mean you can get Mickey chicken nuggs with fries and a drink so why get the turkey leg?  It is portable, to a certain point. It can get bony and pretty messy. They are also gigantic! Like unreal gigantic. It is also available in one location.  So if you have a craving for one, and you just got off the Autopia, you gotta haul ass all the way to Frontierland. Past all the strollers and all the churros. By the time you get the Main Street you end up in line for a corn dog with churros in hand. Yes, churros.

The funny thing is that I don't eat much turkey these days. But have you eaten a turkey leg from Disneyland? They are super juicy and they taste like ham.  It's so weird.  Turkey legs are best consumed with yellow mustard. Mustard that is not dispensed near the stand. You have to get at the restaurant across the way.

 On my most recent trip out the the magic land, I didn't get one.  But I do love the idea of turkey legs. So after Star Tours and exiting though the gift shop I stumbled across the food shaped magnet section.  In the basket was Mickey head shaped waffle, the Mickey head ice cream, a churro and the turkey leg.  Yes, the lonely turkey leg! It was like seeing the under dog win. So I bought one and parked it in my front overall pocket.

If you follow me on SnapChat, you might have seen the turkey leg adventures posted in my story but if you don't, I'm sorry.  It was a fantastic story. (username: log.lady)  It was a  like Girl Eat World, but with magnetic turkey leg and in Disneyland.

Hey there mister whale, you want a bite?

Tea Cup Ride gangster.

Turkey wanted front row at the submarine ride.

Stormtrooper, want a bite?

This might have been the first appearance of the turkey leg in California Adventure.

I know what would make this picture better. A turkey leg.

Turkey leg in nature.
It's so pretty. The turkey leg that is.

Home sweet microwave.

Friday, April 10, 2015

This Week in SnackChat

Hello! I meant to post this yesterday, but the King are officially out of the playoffs so I had to mourn but making a caramelized onion and mushroom quiche and roast a pork loin.  There were no emojis to properly express how I feel. Just food.

If you want to be a part of the fun, find me on SnapChat.  User: log.lady
Your SnackChats! 

I was trying to come up with Frozen reference but I only saw the movie once so no Frozen reference for you! 

This is how you do it in the OC Penn son.

Imagine if people pooped M&Ms.  

Carry on with your day now.

Then what did you eat for a real meal?

Looks like my Saturday at 1am treat.

That's not Chinese Food?!?

Don't have to tell me Twix  #thanxautocorrect

(Insert pho pun here or in the comment section)

I like the tentacles the best.  The more the merrier. 

It looks like a cupcake cap.