MAUI UNTIL SUNDAY!

I will have some good things to say when I get back...

hold tight until I return.

FREE ICE CREAM CONES TODAY AT BEN AND JERRY'S!

http://www.benjerry.com
for locations...

Pastitsio. to die. for.

This recipe was one of the best I have ever made, and it was fun because I made it with my mom who is a wonderful cook. It took a lot of time, but it was worth it in the end. We ended up getting everything we needed at Ralph's, with the exception of the meat, which came from Bristol Farms. Easy to make, serve, and store the leftovers.

Serves 8.

FOR THE TOMATO SAUCE:

3 tablespoon of GOOD olive oil

1 1/2 C of large yellow onion

1 lb of lean ground beef

1 lb of lean ground lamb

1/2 C of dry red wine

1 tablespoon of minced garlic

3/4 teaspoon of cinnamon

1 teaspoon of dried oregano

1 teaspoon of fresh thyme leaves

pinch of cayenne pepper

28 oz of crushed tomato in puree

kosher salt and freshly ground pepper

BECHAMEL:

1 1/2 C of whole milk

1 C of heavy cream

4 tablespoons of unsalted butter

1/4 cup of flour

1/4 teaspoon of ground nutmeg

1 1/2 C of freshly graded parmesan

2/3 C of greek yogurt (we used Fage)

12 oz of small shell noodles

2 XL eggs, beaten

Heat olive oil over medium head and add chopped onion. Saute for 5 minutes. Add the beef and lamb, saute over medium heat for 8 to 10 minutes, or until the meat is no longer pink. (This was when i used the spatula to mince up the meat very finely, as I like this texture better than large chunks.)  Dram off any excess liquid, and add wine, cook 2 more minutes.  Add garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking for 5 more minutes.  Add the tomatoes, 2 teaspoons of salt, and 1 teaspoon of pepper. Simmer, and stir occasionally for 40-45 minutes, set aside. 

Preheat the over to 350 degrees.

For the bechamel, heat the milk and cream together in a small saucepan over medium low heat until simmering.  In a medium saucepan, melt the butter.  Add the flour and cook over medium heat whisking the entire time for 2 minutes.  Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly.  Continue cooking, stirring over medium heat for 5-7 minutes until smooth and thick.  Add the nutmeg, 1 tablespoon of salt, and 1 teaspoon of pepper.  Stir in 3/4 C or parmesan cheese and 1/2 C of the tomato meat and sauce. Allow to cool for 10 minutes. Add the yogurt and set aside.

Meanwhile cook the pasta in a large pot of boiling water, don't overcook because the pasta will alter be baked. Drain and set aside. 

Brush a large (at least 12 x 14 x 2 inch) square or oval baking dish with olive oil. Add the pasta and the meat sauce, stir in the eggs, and pour the mixture into a baking dish.  Spread the bechamel evenly to cover the pasta and sprinkle the top with the remaining parmesan.  Bake for one hour, until golden brown and bubbly.  Set aside for 10 minutes and serve hot.

***We also broiled it the last 3 minutes to really brown up the top layer.  If yours doesn't look dark enough, feel free to do the same.

Compliments of my favorite chef, Ina Garten. House Beautiful, March 2009.

Nigella Larsen "Onion Trick"

Slice a red onion thinly.  Add one tablespoon of oregano and one tablespoon of red wine vinegar.  Then, add 7 oz. of olive oil. Let ingredients seep into onions for about 2 hours and serve atop lettuce, feta, olives, and tomatoes.  We also just used Newman's Own Balsamic Vinaigrette. HA.  This little secret not only mellows out the flavor of the red onion, but turns it a beautiful pink color.

Hmm...

Maybe I should settle for one of these...yes, it is a Krispy Kreme cheeseburger.

BAH.

Does anyone know of an In-n-Out support group? I am scaring myself with this twice last week business....

A16

So, I knew the place was going to be off the charts when we could only get a 5:30 reservation on a Wednesday, but I decided to give it a go anyway. When I say I am a burrata connoisseur, I mean it. I get it everywhere I go, no matter what. This was the best I have ever tasted. It melted in my mouth in a way I can't describe to you. I also really liked how on the prosciutto asparagus pizza we ordered, they cut the asparagus length wise, so it was like little disks. Very easy to eat. Lastly, the lamb. I am a little timid when it comes to eating meat that appears to still be breathing, but it was amazing as well. Good times. If you never listen to me, listen to this...you won't be disappointed.
A16
2355 Chestnut St.
San Francisco, CA
www.a16sf.com

Kokkari SF

I have always been a little shy when it comes to Hellenic Cuisine. However, Kokkari has honestly changed my feelings towards it. The most flavorful hummus, moussaka (ground lamb, eggplant, and potatoes doused in bechamel sauce), fried zucchini cakes, Greek salad etc. etc. etc. I strongly recommend this place to anyone looking for something a little different, and make sure you make a reservation or have some time to wait.
200 Jackson St.
San Francisco, CA
www.kokkari.com

Nettie's Crab Shack

So I was in San Francisco last week and let just say I did A LOT of eating...and it was defiantly worth the calories. I thought since it was Good Friday I was going to miss out, however by lunch time I realized that I was sorely mistaken. Nettie's Crab Shack, on Union Street had amazingly fresh crab...and I ate it in just about every way it was prepared. Then, I shamelessly topped it off with vanilla ice cream sprinkled with orange flavored grenadine. I DIE.
Nettie's Crab Shack
2032 Union St.
San Francisco, CA
www.nettiescrabshack.com

OMG OMG OMG

This is a HUGE step forward for downtown. Peeked in the windows Sunday and it appears to be a Joan's On Third/Pizzeria Mozza hybrid.
Cakes, Coffee, Italian Sodas, Cheeses, Olive Oil, Pizzas, Brunch, Lunch, Dinner, Bar, Gourmet Market ...you can grab things to go or eat in the restaurant.
SO EXCITED.
700 South Grand St.
Los Angeles, CA
www.bottegalouie.com

It's It

Okay, apparently I am one of the last on the wagon with these, but I bought them at the AMAZING Ralph's downtown LA. THEY ARE ONE OF THE BEST THINGS I HAVE EVER TASTED. I AM NOT KIDDING. It is vanilla bean ice cream, sandwiched between two oatmeal cookies, and then dipped in dark chocolate. I don't really know what else to say about it, other than it is really really good and everyone has to seek these out and try them.
www.itsiticecream.com

VILLAGE IDIOT

Village Idiot has a new menu, however they kept the old favorites.
I will keep you posted on what is good when I go next week...let me know if anyone checks it out!
7383 Melrose Ave
Los Angeles, CA
323.655.3331