la vanille et à la vanille

Some of you may be thinking, really? An abundant profusion of vanilla and...vanilla?

That was my first reaction...

But, if your name is Rachel Taylor and you're involved in an extremely determined Company Cup Cake Competition, Vanilla on Vanilla is the flavor of the hour.

Last night, Rachel & I pored over her mother's baking books, Paula Deen's recipe archive and the telephone (for frequent calls to Linda of course), in order to come up with a delicious, yet distinctive cupcake recipe.

And after much frustration, excitement and preparation, we were ready.

 Rachel sifted the flour, salt and baking powder, while I browned the butter and split the vanilla bean. We tested different amounts of pure vanilla extract, splashes of buttermilk and fused the vanilla beans.

 

All in all, we were an amazing cupcake-designing team.

and now for the cleanup..

In a Cookie.

..freshly baked. And just a preview for what is yet to come.

Midnight Posts..in Paris?

..as you can see, tomorrow's petit dejeuner is already on my mind.
Perhaps this cafe will provide some inspiration.

Fall Fruit Dejour

This morning, I found myself rummaging through my fridge looking for something tasty to eat.  I found the essential breakfast items; Greek yogurt, fresh berries, mint chocolate soy milk (for coffee purposes), and granola.  Meanwhile, something bright orange caught my eye.

A persimmon.

For being one of the tastiest autumnal fruits on the market, persimmons are still a mystery to many.  There are generally two types of persimmons: those that bear non astringent fruits and those that bear astringent fruits.  Both varieties can vary in shape and color, ranging from light yellow-orange to dark red.  

The non astringent persimmon is more round in shape and can be eaten when crisp.  They have a thicker skin and look similar to that of an apple.  The most common varietals for this persimmon are the Fuyu and Imoto. 

Persimmons are extremely nutritious, with excellent sources of vitamin A, vitamin C, and rich in fiber.  They contain many phytochemical antioxidants such as: epicatechin, gallic, proanthrocyanidin, and p-coumaric acids. Persimmons have even been found to have higher levels of dietary fibers, total phenols, and other minerals than apples!  Some laboratory studies show that persimmon consumption may help reduce your total cholesterol and lipid peroxides.

________________________________________

If you're curious how to start incorporating persimmons into your daily diet, try some of these tips:

1. Cut the Fuyu variety like an apple and eat whole, or in salads
2. Puree the Hachiya variety to add to drinks, smoothies, or to make cookies & muffins
3. Make salsa with diced Fuyu, with avocado, cilantro, tomatillo, onion, and chili serrano
4. Enjoy a Hachiya persimmon as a mid-morning snack by simply spooning the fruit out of the skin.

Persimmon Muffins
Serves 12 * Total time: 20 minutes
 This recipe contains 8 powerhouse foods

8 oz fresh persimmon (pureed)                                     4 oz dry-roasted pecans

1 cup enriched all-purpose flour                                   2 large eggs

1 cup whole wheat flour                                                 1/8 tsp. ground allspice/cloves

1/3 cup agave syrup                                                       1/2 tsp. ground cinnamon

1/4 cup canola oil                                                           1/4 cup of purified water

1/3 cup California golden raisins                                 1 tsp. baking powder/ soda

To begin, presoak raisins in water. Preheat oven to 375 degrees.  Blend together the persimmon puree, agave, eggs, spices, canola oil, baking powder & soda until very smooth.  Add flour and hand mix until smooth.  Drain raisins into muffin mixture.  Add raisins and nuts by gently folding them in.  Be careful not to overmix because this will change the consistency of the muffins.  Bake until done, about 13 minutes.  When cooled, dust the muffins with a little powder sugar and cinnamon.

le Nouveau Rock Saké.

Saké (pronounced /ˈsɑːkiː/ in English and is a Japanese alcoholic beverage made from rice.

To many of us, saké may be an unfamiliar beverage.  However, growing up in a house where extensive wine knowledge is a requirement to succeed in life, I was curious to learn more about this "rice wine."  So, one evening my boyfriend and I went on a date to a nice sushi bar in Del Mar.  We felt adventurous and ordered the house hot saké.  We were not thrilled, both finding it harsh and fairly unpleasant.  I decided that warm rice wine did not compliment my sushi.

Not too long after this, I applied and got a bar tending job in San Diego.  Little did I know that this would further my distaste of saké.  I was instructed to remember the thousands (ok, maybe hundreds) of sakés that we served.  All the bottles looked different.  All the names were different.  All the names were written in Japanese characters.  And there were different types of saké!  I was screwed.  To add insult to injury, the girl who trained me might have been the craziest human being on planet earth.  If she had anything to do with my saké training and knowledge, I had to go asap.

After this (extremely traumatic) experience, I decided to leave saké alone for the moment.  I had other beverages of choice, and I was ok with that.  That was until my best friend Rachel Taylor got a job with Rock Saké.

I still remember the day that I met Rachel for lunch in Westwood when she told me the good news.  She had just heard word that she had gotten a position within the rapidly growing saké company.  The single saccade of her excitement immediately made me happy for her.  I made a vow then and there that I would have an open mind about saké.  Little did I know that she would introduce me to a saké unlike I had ever tasted before.

Rock Saké is regarded as a top shelf saké.  In essence, it is the ultra premium beverage with a pronounceable name.  I thought putting Rock Saké on our cocktail menu at my restaurant sounded like a good idea.  We serve a wide array of international customers who might find Sakétinis appealing!  And to make a long story short, we did.  We featured Rock Saké premium cocktails from May-September 2010.  It was a hit.

Rock Saké promotes two different saké grades:

• Rock Saké Junmai Ginjo: This saké comes in the white bottle and has a clear color.  It has a subtle hint of lime and feels cool to the tongue.  It comes from all natural California milled rice and pure spring water from the mountain ranges of Oregon.  This saké is gluten free and comes from only the finest ingredients.  Junmai Ginjo can be substituted for vodka in cocktails easily. Try a Saké Lemonade martini with a sugared rim, or Cucumber Mojito.  For an extra refreshing flavor, add muddled cucumber and/or elderflower liqueur.

• Rock Saké: Cloud: This is an unfiltered saké, with a cloudy opaque appearance.  Cloud is a "nigori" sake that has a slightly sweeter flavor than the Junmai Ginjo.  This is the most traditional form of saké and contains no sulfites, additives, and is also gluten free.  This is my personal favorite as its flavor compliments any cocktail.  It has a wholesome flavor with herbaceous notes, coating the palate delicately.  Try the Cloud with sparking grapefruit juice and a splash of lime or jasmine liqueur.  Or better yet, drink it simply by itself!  Make sure to shake this bottle up!

If you would like to try a bottle of Rock Saké, please contact either myself or Rachel.  We would love to introduce you to this refreshing beverage!

the trouble you get into with a free afternoon and a little inspiration

autumnal Baking.

Part I
 

 After getting my hair done, running many pointless errands, and finalizing costumes designs, much of last Friday was spent in the Van Buren kitchen.  This was a treat as a little holiday baking was on my to do list (and had been since Labor Day Weekend.)
This may seem a little extreme to some of you.  However, if there's one thing that I plan ahead for, it's the holidays.

I had all the decorations assembled, the butter at room temperature, and the cookie sheets greased.
I was ready.
In addition to my audience: the house cat we call Pixie.

After making dozens of sugar cookies, I began to realize I would also need time to decorate them.  This I had failed to take into account time-wise.  I had been baking for 3 hours without melting the chocolate or cracking open the decorating materials...woops.

When all was said and done, the cookies turned out pretty well.  I could have spent a little more attention to detail, however, I had to attend Ben's special (strictly costume) birthday party that beginning in only a matter of minutes.  Baking was not a legitimate excuse for being tardy.

... (shot taken in first few minutes of arriving.  Consumed very quickly thereafter.)

the mascot

 modern HALLOWEEN.

As you may already be aware, pumpkins are pretty neat.  They remind us of the autumnal season; crisp evenings, yummy treats, and of course Halloween.  We all need one.  

Our pumpkin defines us.

This Halloween, I decided to transform my pumpkin into a new personal masterpiece.  No more glowing faces or spooky silhouettes.  I needed a more modern approach to capturing my spirit in an orange squash.

Au naturel. 

I promise you that this decision was well thought out.  

The inspiration came from a little light reading I did regarding pumpkin nutrition.  As many of my faithful readers are well aware, I have a minor interest in food and its many health benefits.  Therefore, instead of carving my pumpkin, I decided to embrace its natural state.  My little orange blob might be one heck of a snack after all!

The pumpkin, or cucurbita maxima, has a long history that stems back at least 7,500 years ago.  Pumpkins were an important part of the Native American diet and culture.  They were used for food consumption, mats, and other products that could be made from the shell.  The first pumpkin pie was in fact made by early settlers that noticed the Native Americans utilizing the squash.  They filled a hallowed-out pumpkin with spices, milk, and honey and then baked it.

Yes, absolutely delicious if you ask me.

Pumpkins are produced mainly in the United States, India, China, and Mexico.  We all should be eating this delicious squash, as it is an excellent source of potassium, fiber, vitamin A, beta-carotene, and lutein.  Pumpkin seeds are also a good source of omega-3 fats and may help lower cholesterol.  According to my favorite book of all time, "101 Foods that can save your life," consuming pumpkin seeds may help reduce enlarged prostate glands.  In addition, pumpkin may alleviate some of the symptoms related to diabetes.

There are basically 2 main forms of pumpkins.  The one we most typically recognize are those that are best used for carving.  These pumpkins are not good for personal consumption.  Canning pumpkins are better to use in pies, breads, and other forms because they are sweeter and less watery.  Make sure to choose a pumpkin that is heavy and has a good shape.  Once cut open, the pumpkin must be cooked the same day.

A few good tips on the general consumption of a pumpkin:

1. Dice sweet pumpkins up.  Sprinkle a pinch of nutmeg and cinnamon, and drizzle a little olive oil onto the pieces.  Bake on a cookie sheet at 375 degrees until pumpkin pieces look brown and tender.
2. Puree pumpkin, carrot, ginger, onions, and leeks together.  Add vegetable stock and some spices to make a simple, yet delicious soup.
3. When roasting pumpkin seeds, first rinse them thoroughly.  Spread the seeds out evenly on a cookie sheet.  Drizzle butter or oil on them to give them extra flavor.  You may also had some brown sugar and salt to make them EXCELLENT.

a most common consumption

GRApeS

Vitis

Grapes seem to have been a frequent occurrence in my life these days...  From the casual glass of wine to the frequent snacks by the pool- grapes are my common consumption.

Grapes grow all over the world.  They were originally cultivated in Caucasia, near present day Iran, in 6000 B.C..  Grapes were used for wine making during the Greek and Roman eras.  From here, the grape's popularity and usage spread throughout Europe.  In the 17th century, grapes finally made their way to the United States, namely the central valley of California.

And just in case you didn't already know, California is pretty great.

There are literally thousands of varieties of grapes that range in both color and form.  However, only about 20 varieties make up the vast majority of what we consume.  That's pretty crazy to think about.  The most popular of those consumed are European grapes, wine grapes, French hybrid, and North American grapes.

Grapes contain powerful antioxidants .  Studies show that they are abundant in the predominant antioxidant, proanthocyanidin.  This has 20 times greater the antioxidant power of vitamin E and 50 times greater than that of vitamin C.  Another reason why you should eat grapes is their resveratrol component.  Resveratrol is a key phytonutrient found mainly in the skin of grapes.  It has both anti-carcinogenic and anti-inflammatory properties.  Red grapes are especially healthy because they contain the carotenoid lycopene, which may help inhibit the growth of certain types of cancer cells.

Grapes are best when they are plump and free of wrinkles.  They are stored best when they are unwashed and placed in a paper towel and put inside of a plastic bag.  Keeping them cool in the fridge will prolong their freshness.  Although, grapes will also keep for several days at room temperature.

Freezing grapes also makes a tasty snack, as my housemates can attest to :)

seasonal saturdays

 the local Farmer's Market. Santa Barbara, CA.
 

a noticeable vibrance

Yes, it's that time again my friends

When it's Summer,

There are so many colors to choose from

As you may have noticed, I'm a little obsessed with the color of food these days.  During the summer  season especially, fresh produce comes to fruition in so many beautiful, vibrant colors.

Warm summer afternoons in Santa Barbara always bring out the foodie in me.  It is the perfect time to play around with new recipes and create some tasty dishes..

Plus, there's more time to finally page through the piles of recipe books & food magazines continuing to accumulate on the kitchen counter.

These lemons are a necessary addition to any summer dish..

ColoRfuL DeLighTs

French Pastries...

There's always an excuse for these bite-size indulgences

You can find these colorful delights at Renaud's Patisserie & Bistro & Jeannine's Bakery.

a simple treat

Van Buren Summer Barbecue, Part II

Yesterday afternoon my parents had a few friends over for a casual BBQ.  One of my best friends, Rachel, was visiting from LA so we happily joined the BBQ festivities.  

For drinks, we sipped on Fess Parker's Ashley Chardonnay.  This delectable vino is very buttery, making it an easy match for our appetizers; fresh bruschetta and kalamata olives.

Whilst the parents & friends chatted about their favorite Music Academy artists and upcoming performances, Rachel and I prepared the asparagus and lemons for grilling.  Barbecuing asparagus has become second nature, as it is probably the 67th time I've prepared it just this summer (Cristina, I'm sure you understand).  Making this simple meal is so easy.  All we did was brush a little olive oil and lemon juice on the spears, turning them over continually for an even grill.  For the finishing touches, they received a pinch of pepper and fresh dill.

 Along with the asparagus & grilled lemon wedges, we enjoyed grilled wild salmon, wild rice, fresh corn salad, and homemade pesto pasta.  AKA: the classic Van Buren summer dinner.  Delicious, and extremely filling...so filling that a long walk around the block is almost always necessary.

However, no matter how full we always are, there is always room for dessert.  Last night we enjoyed Marilyn's homemade Pavlova, coupled with fresh lemon bars.  Yummmm; it was absolutely the best sugary citrus party for your mouth!

oh boy, Blueberries!

On Monday, I felt compelled to go blueberry picking.  I was going, and nobody was stopping me.

I asked Nico and my friend Andrea if they wanted to come too.  Andrea was all for it and couldn't wait to go.  Nico...well, Nico needed a little more convincing.  He seemed to like the idea of blueberry picking, but wasn't too stoked on the fact that it was 30 miles away up the coast.  After being adamant that it wasn't worth it, he finally agreed to go as long as he could read his new book the whole car ride. Sure Nico.

And so the three of us headed up to gather some fresh blubs!

Nico, busy scavenging for fresh blueberries on the lower branches. They tended to be bigger and juicer directly out of the sunlight.

We gathered blueberries for about an hour in the extreme heat of Santa Ynez Valley. The best part about the whole experience was the fact that we were allowed to eat as many blueberries as we wanted while we were picking. So, not only did I pick 3 pounds of blueberries, I also came away with 3 pounds in my stomach.  Talk about getting your antioxidants..!

Side note: 5 minutes after we started gathering the blubs, Nico said that this was probably one of the best things he's ever done. Hahhhhh, boys should really listen to girls more often.

Necessary Consumption

Birthday Extravaganzas! 
Los Olivos, CA

For Julie and Linda's birthdays this year, they enjoyed a little trip into local wine tasting country.  Chauffeured & guided by their lovely children (respectively), we took them on quite a little adventure...

Our journey began in downtown Los Olivos at Panino.  We were anticipating taking our lunch to-go in order to have a picnic at the first winery we went to.  Nico, however, wasn't having it...he needed to eat now.  So, in order to cater to the ravenous male in the group, we ate then and there.  We then grabbed a wine map, our limonatas, and began mapping out a route..

Bridlewood Winery was our first stop.  Here we tasted the succulent Estate Viogner.  It had great charisma in the glass, with bright fruit flavors of nectarine and honeysuckle.  After tasting, I got separated from the group as I ventured out to take pictures of anything & everything.  I could have taken pictures for hours if time was on our side.

Our next stop was my mother's suggestion; Beckman Vineyard.  I was glad to go here because it is right in the neighborhood of where we already were.  Beckman Winery was supposedly well-known for its Syrahs, which my mother fawns over.  Personally, I had never been a fan of Syrahs, so I was unsure of how I would like their wines.  HOWEVER, after tasting these Syrahs, specifically the Purisima Block 6 2005 vintage, I may be a syrah convert.  Well, for now at least.

On our way to our next spot of vino bliss, we drove by a blur of purple fields.  Lavender!  It looked like a whole city block of just lavender plants.  It was gorgeous.  We pulled off to the side of the road to have a sniff of the soothing aromatic plants.  In the lavender stand, Julie came across free wine tasting tickets in for Fess Parker Winery....perfect.

You can guess where our next stop might have been...

The tasting glasses were free too...right Mom?

Coffee Culture

So, for all of you faithful reader(s) out there (Hi Mom!), you will have noticed that today I am scheduled to discuss coffee.  Yup, that good stuff that people drink all the time.  Coffee is SO good that it is now the second most traded commodity in the world.  Can you guess what the first might be...?  Here's a hint: it's slimy, shiny & doesn't mix well in the Gulf of Mexico.  For now, however, coffee will take up most of our discussion today...

Growing & producing coffee is definitely a tricky thing. It all starts with an evergreen tree.  This tree produces red cherries, which when opened reveal green coffee beans.  These are then roasted to make the brown colored beans that we are so familiar with.  Coffee is grown all over the world, fifty-three countries to be exact.  Woww!  These countries all lie on the southern latitude along the equator.  This is commonly referred to as the "Bean Belt."  Brazil is the largest producer of coffee, closely followed by Columbia and Mexico.     The two most common varieties of coffee are arabica and robusta.  Arabica coffee is consumed the most throughout the world.  It is mild and aromatic.  Robusta coffee comes from Brazil and Southeast Asia.  It's flavor is more bitter and contains 50% more caffeine than Arabica.

Coffee is a wonderful beverage to consume.  Contrary to popular beliefs, coffee can be quite good for you, in moderate amounts.  Three 6-7oz cups a day can provide about the same amount of hydration that water can in the same amount.  Coffee also contains high amounts of antioxidants and phytochemicals, including antioxidants most commonly found in fruits and veggies that improve your glucose metabolism (how fast your body metabolizes fat).

Caffeine is a major component of coffee.  An average 8oz cup may contain anywhere between 60-130 mg.  Caffeine helps with alertness, and may even enhance athletic performance.  In studies conducted in over 1 million people, caffeine consumption has shown to reduce the risk of Parkinson's disease in men.  In a study conducted in a group of women, coffee consumption cut the risk of cardiovascular disease and alcoholic cirrhosis.  These are pretty awesome facts for all you coffee addicts! :)

I just recently learned a few tips on how to store my coffee/grinds for optimal flavor.  If you can, always grind your coffee beans right before brewing.  This will maximize the flavor.  The finer the grounds, the quicker they will brew.  Also, the darker the roast, the stronger & more bitter the flavor will be.  Interesting enough, using cold water will give you the best flavor for your coffee (hmmmm...I'll try that tomorrow morning).  Last but not least, never freeze your coffee beans/grounds because this allows moisture to accumulate, which may result in unwanted odors, yuck!

If you have a compost in your garden, throw leftover coffee grinds/filters in it.  If you don't own a compost, get one...or just use the leftover coffee grinds in a marinade for meats.  Soon, you'll be the most resourceful person on the block!

If anyone ever wants to drink coffee with me, please do.  I love the coffee culture and the happy people that enjoy it too!

It's that time of year again!

Pesto alla Genovese

Every summer my mom and I make our awesome homemade pesto.  For those of you who have tasted it before, I think you realize how magical it is.

Making pesto is always one of the best parts of the summer.  I spread it on ciabatta, toss it with pasta, dollop it on fresh mozzarella, or just eat it by the spoonful... mmm YUM!

This afternoon my mom and I began the process.  She went out in the backyard to cut a couple bushels of our home-grown basil.  We then washed the basil, grated the freshly imported Parmesan cheese, and crushed 4 cloves of garlic.  The aromas were already intoxicating...  From here, we blended these 3 ingredients with a couple pinches of salt, pine nuts, & extra virgin olive oil (preferably made in Italy).  

And whaaala! 

I swear that you will not be disappointed with this pesto.  In fact, it might just be the best think you've ever tasted.  I would love to hear your feedback!

Health Note on Pesto's Ingredients:
Basil is rich in rosmarinic and caffeic acid.  These compounds have strong antioxidant properties and may help protect cells from damage.  There are many varieties of basil differing in smell, shape, and color.  These include Thai, lemon, Large-leaf Italian sweet, tiny-leaf bush, and African blue.
Garlic is a close relative of the onion, shallot, and leek.  It contains many phytochemicals that protect your body from cholesterol build-up and cancer.  Many Egyptian slaves were fed garlic to keep their strength up.

Extra-virgin olive oil is high in monounsaturated fat, which research has shown helps protect against heart disease.  The monounsaturated fat reduces the low-density lipoprotein cholesterol levels in your blood.

 

Here is the complete recipe:
Yield: 1 1/2-2 cups

2 cups fresh basil leaves, stripped from their stems.  Adding 1/2 cup of mint also adds a delicious flavor.

1 tsp salt

1/2 tsp freshly ground black pepper

1-2 tsps freshly chopped garlic

2 tbls finely chopped pine nuts and/or walnuts

1-1 1/2 cups of extra virgin olive oil

1/2 cup freshly grated imported sardo, romano, or Parmesan cheese.

To make the pesto, combine the coarsely chopped basil, salt, pepper, garlic, pine nuts, and 1 cup olive oil in a blender or food processor.  Blend these ingredients at a high speed until they look smooth.  Stop the blender/food processor every 6 seconds to push the herbs down with a rubber spatula.  The sauce should be thin enough to run easily down the spatula.  If it seems too thick, you may add extra olive oil.  From here, transfer the sauce to a large bowl and hand stir in the cheese.