tag:blogger.com,1999:blog-73993700164712299302012-02-16T00:13:27.500-08:00thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.comBlogger551100tag:blogger.com,1999:blog-7399370016471229930.post-89702738730163908192007-12-09T19:20:00.000-08:002007-12-09T21:31:33.342-08:00

I love discovering produce I've neither tasted, nor cooked with. Especially when it begins by looking as intriguing as this:And then presented as beautifully as this: These Argentinian fingerling potatoes are quite colorful and delicious. I just love the pink stripes and the bright greens and oranges. At our cooking class at Federal restaurant, we soaked them in cold water for 45 minutes; drained

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com8tag:blogger.com,1999:blog-7399370016471229930.post-2872368498606570642007-11-18T05:01:00.000-08:002007-12-09T21:33:29.475-08:00

Here I am in Mendoza, Argentina, in the middle of a malbec vineyard. I am officially a world eater! But that's getting ahead of myself.There is so much to say about my last 10 days in Argentina eating, drinking, cooking, eating and drinking that I must start at the beginning and leave nothing out. Allow this post to be the introduction, as I won't be able to download any photos to accompany my

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com3tag:blogger.com,1999:blog-7399370016471229930.post-20700244176877828612007-09-27T20:56:00.000-07:002007-09-27T21:43:09.768-07:00

One ingredient. Three courses.Gazpacho Gazpacho!Garden fresh tomatoesA hint of vinegarZest of lemonPerfectly diced red onionA smattering of pepperClove of garlic, mincedHandful of cubed bell pepper, celery, zucchini, cornOne basil leaf garnishBlanche tomatoes, peel, seed, chop, and process until desired consistency.Add in all other ingredients except the basil. Top with the basil as garnish.BLT

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-90522311216906145962007-08-22T09:54:00.002-07:002007-08-22T10:16:55.964-07:00

I know it's been a while since I've posted, but as the summer draws to an end, I've been inspired by this years delectable fall fashions to dedicate my first post in awhile to some amazing kitchen style I discovered: Vintage -inspired aprons!!!The designers behind the line Jesse Steele is a mother daughter duo, and their current collection, which I discovered via a web surfing session while VERY

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com1tag:blogger.com,1999:blog-7399370016471229930.post-72062708697664436262007-06-14T21:36:00.000-07:002007-06-14T21:48:02.533-07:00

The Nancy Drew COOKBOOK!!!!!!!!!I still have, in my ownership, every hardcover original Nancy Drew book ever written. Obsessed with these novels would be a gross understatement of about four years of my childhood. In my mind, I was her. She was me. We were one.The complete convergence of two worlds couldn't get any sweeter. Note to Krissy Wall and Joanna Calo, this does not offer any consolation

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com4tag:blogger.com,1999:blog-7399370016471229930.post-91601227093056355392007-06-10T19:25:00.000-07:002007-06-10T21:06:56.189-07:00

So, I’m sort of a tarragon junkie. And the source of this bad good habit is pretty embarrassing: Starbucks. I spent last summer doing a graduate program at NYU in the Barclay building downtown in Manhattan; Starbucks was the drug provider of choice right next door. So it happened that one lunch break, on a whim, I bought the Tarragon Chicken Salad Sandwich. It was one of the best days of my life.

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com2tag:blogger.com,1999:blog-7399370016471229930.post-24537170208276743902007-06-08T23:09:00.000-07:002007-06-10T19:23:49.115-07:00

Circa 1961: Julia Child breaks down the boiled artichoke for the American cooking public "Hot or cold boiled artichokes are served as a separate course, either at the beginning of the meal or in place of a salad."But really, when was the last time you ate a cold boiled artichoke in place of a salad?Circa 2007: My mom craves the now-retro dish as the salad for a small dinner gathering the other

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.comtag:blogger.com,1999:blog-7399370016471229930.post-77248989435994635902007-05-11T16:17:00.000-07:002007-05-11T16:53:54.331-07:00

And in other green news, one more reason to love fungi: " 'Growable' Homes Made With Mushrooms" Spores as the latest means for fire-proof insulation? Sweet.[Discovery Channel News]I dedicate this post to the delicious sautéed morels that my dear friends and April roomies Adam and Julia made the other week...I'll have to follow up with the recipe when I can pin it down.

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-37187303566311275192007-05-11T10:01:00.000-07:002007-05-11T10:37:38.407-07:00

So far, today's favorite reads are all green. The official announcement of Slow Food Nation '08 in none other than the glorious S.F. [SFGate.com]Barbara Kingsolver's non-fiction debut, Animal, Vegetable, Miracle. [Bon Appétit Editor's Blog]I'm inspired to plant a midsummer garden and harvest my own veggies...I bet my new roommates won't care. Mom, Dad, objections?

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com1tag:blogger.com,1999:blog-7399370016471229930.post-77846044242992499992007-05-11T08:38:00.000-07:002007-05-11T12:49:25.372-07:00

I don't normally look for wine advice in Details Magazine, however, I was enjoying a delicious rosé with my dear friend Xan the other evening, and, while casually flipping through the men's 'zine, was surprised to see a feature on the pinkest of all wines...And they aptly celebrate it for it's invigorating versatility: "Any wine that pairs as well with a bacon cheesburger as it does with butter

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-19163486317018915002007-05-09T11:37:00.000-07:002007-05-09T12:22:06.585-07:00

From the NYT Dining & Wine section today "A No-Frills Kitchen Still Cooks" was one of the most resourceful and down-to-earth articles I've read in quite some time. An absolute must-read for any of us who can be, at times, daunted by the flood of specialty cookware that high-end companies push as the secret to gourmet food. The whole article was absolutely spot-on, and a must read—a gentle

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-48444780364331369082007-05-08T04:16:00.000-07:002007-05-08T11:13:20.410-07:00

I cannot believe how fast Sprinkles jumped on the retail bandwagon! New at Williams-Sonoma! And you even get the B.H. bakery "visual signature" cupcake decoration...I'm not sure how I feel about that yet. I cannot wait to test this out and compare against the real deal from the bakery. And if it lives up to standard, I will be very happy to know where to get a sprinkles fix given my upcoming

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com1tag:blogger.com,1999:blog-7399370016471229930.post-68591265917512067012007-05-07T14:14:00.000-07:002007-05-07T15:58:52.129-07:00

The great news is that Rachael Ray recently launched a non-profit organization, the mission of which I think is fantastic. I love her three-tiered (Cook. Feed. Fund.) focus and I want to support it. I do. BUT, the bad news is that she had to go and destroy the credence of the organization by naming it after one of her Rachael-isms—Yum-o!How can you possibly take this seriously?Direct from the

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-12764601628560258572007-05-07T11:25:00.000-07:002007-05-07T12:43:19.824-07:00

After three years of living on the East side, I managed to fulfill a long-standing foodie fantasy of mine last night: A late night slice of pie and a cup of joe at House of Pies in Los Feliz. I've always had a soft spot for coffee shops, at any hour, and I couldn't wait to try some pie. And HOP meets all expectations. It's a pleasant little diner that envelops you in a safe blanket of coziness

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-46895512280929061252007-05-03T11:17:00.000-07:002007-05-03T12:17:03.705-07:00

MNMC member Sean Freisen was culinary king last night, and what a feast he created! We convened around 7:30 for a delicious meal of Chicken Piccata, Roasted Asparagus and Rosemary Ciabatta. The chicken cutlets were perfectly cooked, and the sauce was brilliant. It was the perfect consistency, silky and layered from the reduction of lemony-tartness, capery-saltiness and the browned-meaty richness

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-79290803421638105002007-05-02T11:56:00.000-07:002007-05-04T12:18:57.176-07:00

I generally don't like cocktail snobbery (who cares if someone "orders" incorrectly? To each her own), but a few sage words written by a "Martini Classicist" in the NYT (click here) today gave me reason to pause and re-consider my blatant irreverence for the original, unadulterated martini. Definition a la Merriam Webster: mar•ti•ni• n : a cocktail made of gin and dry vermouthAnd so, as an

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com1tag:blogger.com,1999:blog-7399370016471229930.post-14500350759157408802007-04-30T14:02:00.000-07:002007-04-30T16:30:57.672-07:00

I blame my late spring restlessness on our school system. It's classical conditioning at it's harshest: the arrival of May means summer vacation and zero responsibility just around the corner, right? Well, until you grow up. And no matter how many years go by sans summer vacay, I still find myself, like today, hit with a case of near-summer wanderlust, wanting to play outside, adventure to new

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-54309747867614521542007-04-29T21:27:00.000-07:002007-04-29T21:56:23.502-07:00

The pickings were depressingly slim in the refrigerator when I got home this evening. The roomies were out of town, and I wasn't feeling inspired. After working a 7-hour brunch shift and a hike with my dog, however, I was in need of comfort carbs, fast. A quick inventory (tossing out the moldy cheeses and leftovers from last week), uncovered a package of mushroom & chicken ravioli from T.J.'s,

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-63694675544972058822007-04-26T15:35:00.000-07:002007-04-26T16:51:42.608-07:00

Ahhh! From the NYT Food Section (article here): I love that Prince Charles has his very own line of organic products—Duchy Originals—,is the Royal Patron of the Soil Association, and has charmed the "Slow Food principle" pants off of Ms. Alice Waters herself. I totally want to go find some of these yummy looking ginger biscuits at Whole Foods.

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-4716256464942260882007-04-25T11:07:00.000-07:002007-04-25T14:33:06.960-07:00

Last Wednesday a bunch of friends got together for a little mid-week dinner party. It was a good old-fashioned potluck and the food was fantastic. Grill master Xan served up perfectly-cooked herbed chicken, Julia and Adam made excellent use of the cast-iron pan with a delectable dish of stuffed tomatoes over polenta, and I whipped up a cold orzo salad with feta, olives and a lemony-vinaigrette.

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-82301368919364523202007-04-24T12:05:00.000-07:002007-04-24T16:02:12.302-07:00

The weekend before last, I went on my very first Southern Adventure. Well, that's not exactly true, but considering I didn't eat much besides PBJ sandos, corn dogs and french fries for the first 12 years of my life, the family Alabama trip back in '92 doesn't count. My dear friend Natalia tied the knot in the very quaint and delightful town of Charleston, and I couldn't have been more thrilled to

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-16345320095257688202007-04-23T23:48:00.000-07:002007-04-24T16:04:55.873-07:00

On Friday night, my best friend and I ventured out of Silver Lake to try a restaurant by the name of KILLER SHRIMP [sweet logo,right?] I have never been so excited to try a new restaurant since my Dad visited L.A. last year and we went to A.O.C. (a meal I will never forget) We walked in, and I seriously was so excited I couldn't talk. The low-lying haunt in Studio City exudes the dark, seedy

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-51381647220590498962007-04-11T16:13:00.000-07:002007-04-12T14:04:15.127-07:00

I did some very light grocery shopping at Gelsons last night (sometimes avoiding the disastrous Trader Joe's parking lot situation is worth the extra $10 on food) and for whatever reason the teensy fingerling potatoes, all squished together in a little package, caught my eye. But I had been craving a grilled chicken salad...Which led me to discover quite possibly my new favorite salad: Mixed

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com1tag:blogger.com,1999:blog-7399370016471229930.post-71004311741548939352007-04-05T12:00:00.000-07:002007-04-05T12:18:08.534-07:00

I finally had the time to indulge in the entire April issue of Bon Appétit yesterday. If you don't subscribe, go get it, or find the time to browse it online, because there is truly some awesome material in this particular issue. My favorite article, though, was At the Market: BeetsFresh ideas, creative recipes, and they highlighted my absolute favorite: The Dr. Seuss-esque Chioggia beets. I

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com1tag:blogger.com,1999:blog-7399370016471229930.post-74015324669403530822007-04-03T22:13:00.000-07:002007-04-04T11:06:14.044-07:00

Despite the fact that the Monday Night Movie Club has been on hiatus for a variety of reasons, we managed to convene this past Monday to enjoy the cinematic sampling we'll call: "Zodiac." Mmmm...Mark Ruffalo...yum.Here's the thing...I would have liked to do dinner before hand...perhaps come up with a zodiac-appropriate (nor-cal influenced) menu...fresh, creative, organic...Is that creepy??BUT,

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com1tag:blogger.com,1999:blog-7399370016471229930.post-75076284412036569092007-04-02T12:02:00.000-07:002007-04-04T13:43:34.909-07:00

Two words: Las Glorias.One Special of the Day (everyday!): Mole."Las Glorias del Buen Comer" is the unpretentious little taco stand on Silver Lake Blvd. that may have the best mole I've ever discovered stateside. Since my first bite of their mole enchiladas, a serious addiction began developing and I'm beginning to think it may kill me. (Full disclosure: I've been there for a Mole fix 6 times in

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-42635127688702750562007-03-29T14:58:00.000-07:002007-04-03T16:18:35.094-07:00

I love this:Italian Murano Glass bowland I LOVE these:Stonewear plattersNow where, oh where, can I get them??? I will find out, and modify this post...

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-50202971242530015592007-03-28T23:57:00.000-07:002007-03-29T16:33:04.348-07:00

So I was listening to my iTunes on shuffle and NO JOKE, as soon as I typed in the title, "Spring Break 2K7," good ole Frank just had to sound off..."Tall and tan and young and lovely/ the girl from Ipanema goes walking/ and when she passes each one she passes goes ahhhhhh..."Oh, Sinatra, how you knew how to coin the allure of the beach beauty...It was an appropriate musical interlude to my past

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com1tag:blogger.com,1999:blog-7399370016471229930.post-75674501905639639392007-03-26T22:31:00.000-07:002007-03-27T14:57:22.082-07:00

My dad called the Saturday we had reservations, around 4 pm, to confirm. The voice on the other end of the phone asked him very pointedly if we would mind wearing all black. Everyone was being asked to wear all black. Say what? "Just what is this place," I wondered. Well, it's The Supper Club. From the minute you begin to think about what you will wear for the evening, the supper club in San

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com1tag:blogger.com,1999:blog-7399370016471229930.post-1862227067311798222007-03-22T00:23:00.000-07:002007-03-29T15:47:14.949-07:00

When you set forth to make a dish for the first time, there is an established process we food people have. Usually, I rely on similar dishes I've been successful with [insert calls to my mother here for her version and advice], and scan a recipe or two for the general ground rules. I've even dug back into some culinary disasters for what not to do. And then there's the adventure of attempting a

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-23511341457588946702007-03-15T14:16:00.000-07:002007-03-16T16:31:02.961-07:00

I used to go to the wine tastings at Silver Lake Wine fairly frequently. And then I became more discerning when loads of people started cramming the place and the free Hors d'oeuvres (paired for the wines of course) would run out way too fast for my pre-dinner appetite. I still receive the shop's email blasts, and every once in awhile a certain flight sounds good enough to brave the scene.

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com1tag:blogger.com,1999:blog-7399370016471229930.post-35799863738972773292007-03-14T10:24:00.000-07:002007-03-16T16:27:43.378-07:00

Oooooh! PINKBERRY, you've been warned! The NYT put our L.A.-based tasty treat/trend of the year winner in check with a new competitor today. Full article here Too bad the enemy has got nothing on Pazzo Gelato in Silver Lake...From the SF Chronicle, I highly recommend printing out Georgeanne Brennan's piece on Irish Cuisine, full article here Brilliant. Not only do I have a completely new

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-40864760721898140822007-03-13T11:50:00.000-07:002007-03-13T15:20:59.924-07:00

On Sunday, the roomies and I went wine tasting in Napa. And it was all three of our first times! Well, sort of. Technically, we were simulating the Napa Valley tasting experience at Disney's California Adventure Park. In Anaheim. It was a sweaty 85 degrees, and after two hours of Disneyland, we wanted adult beverages. Alcoholic ones. After the tasting, we purchased a lovely, horribly overpriced

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com1tag:blogger.com,1999:blog-7399370016471229930.post-3689650834798900342007-03-09T10:48:00.000-08:002007-03-09T10:59:04.335-08:00

So I read my horoscope everyday. I don't put much stock in what they say, but it's still fun to read. So you can imagine my delight when I found my culinary horoscope! I don't believe one word of it, but it was entertaining to know that somewhere, someone figured that anyone born between January 20-February 18 should stay away from the sweets...Check yours out!click for your horoscope

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-8913062727064231862007-02-28T12:52:00.000-08:002007-02-28T13:41:16.926-08:00

I found an article (link here), in today's LAT Food Section to be very humorous and very inspiring. The subject of the piece was a popular French dish defined as a verinnes: (n.) an appetizer or dessert of multiple layers, arranged artfully, and served in a "protective glass." The article makes this verinnes notion sound lavish, luxurious and so post-modern artsy to the point where I feel it's

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-8199630787660812562007-02-23T11:43:00.000-08:002007-02-23T14:06:23.144-08:00

The sugar gods are really aligning today to sweet-tooth torture me with scrumptious little confections. Check out Miette Pâtisserie. It's a bakery and a candy store (two locations in the San Francisco Bay Area) run by two women who started out selling their yummy little treats at the Berkeley Farmer's Market. Their cake gallery is an exercise in cyberspace dessert binging. And the vintage cake

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com1tag:blogger.com,1999:blog-7399370016471229930.post-86604776500927176772007-02-23T10:00:00.000-08:002007-02-23T10:10:01.484-08:00

"Life itself is the proper binge.”-Julia ChildBreakfast today was a decadent, sinfully delicious homemade cupcake. Ok, full disclosure: TWO decadent, sinfully delicious cupcakes: Chocolate with Cream Cheese Frosting and Vanilla with Vanilla Frosting, both with those multi-colored sprinkles that remind you of the third grade. I started to feel guilty about my sugary a.m. indulgence, and then I

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-26358252551905634052007-02-13T15:20:00.000-08:002007-02-09T14:36:41.019-08:00

Once upon a time there was a delightful little apothecary in Echo Park, Los Angeles, known by locals as Le Pink. However, the ever-crowded store was filled to the brim with the unbelievable scents emanating from hard-to-find, high-quality beauty product on its shelves. Something had to be done. Le Pink found a larger space to accommodate it's aromatic treasures, and has moved to a new location—in

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-86126628621545783802007-02-09T10:24:00.000-08:002007-03-27T14:54:08.789-07:00

So there's this great blog I follow, The Daily Olive. It's really one of my favorites—it is unwaveringly dedicated to the intersection of food and design, and highlights tons of cool new products. Today's Post however gave me reason to pause. I'm not sure how much wine goes into a standard serving over in the Czech Republic (where these hand blown glasses are made), but does anyone else but me

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-23131225020610612702007-02-08T14:46:00.000-08:002007-02-08T15:08:48.092-08:00

I have discovered—right across the street from my office—a delightful new coffee shop. And for anyone who knows me, that is a serious find. What makes this little gem of a café at 6361 Wilshire Blvd. so wonderful, you ask? Well, well, well, let me tell you: it doubles as a chocolate shop. Pause—deep breath. Le heaven...I think I may be in love.At Kelly's Coffee and Fudge , there is everything a

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-19551424730920177172007-02-07T14:14:00.000-08:002007-03-27T14:55:35.184-07:00

Wednesdays are my favorite: Food & Wine Section day. This week's section was a particularly scrumptious one, LAT. If you don't have time to check out whole section, be sure to at least scan these gems.“AN HERB WITH OUTRE GLAMOUR” Experimenting with greens is high on my list right now. And Amy Scattergood, LA Times Staff writer, has convinced me to take my interest in this previously harmless (

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-74482725827394889212007-02-07T00:33:00.000-08:002007-02-07T14:50:25.725-08:00

The Monday Night Movie Club reconvened on Tuesday this week (strict rules are not our style). I was set on a comfort meal and—inspired by a delicious looking pre-packaged mix of oyster mushrooms at the grocery store, and a solid craving for red chard—I decided that risotto would fit the bill. Snag: Ralphs was out of Arborio rice. Le dismay. But the bow tie pasta was looking cute, and, recalling

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com1tag:blogger.com,1999:blog-7399370016471229930.post-71199323738101048662007-02-05T12:43:00.000-08:002007-02-05T15:08:01.836-08:00

The art of improv in the kitchen is most rewarding when the goal is to use up remaining ingredients and/or leftovers. Waste not, want not, right? That's the driving force behind my "Operation Leftovers" mission. These assignments come in all sorts of dishes and meals, and I feel, given my utter appreciation for cocktail hour, that it is most fitting to launch Operation Leftovers with a happy hour

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com1tag:blogger.com,1999:blog-7399370016471229930.post-730292476772111642007-01-30T10:48:00.000-08:002007-01-30T11:23:17.410-08:00

Forget swishing around and observing the color on some vintage varietal...After reading this AMAZING article on honey, I'd like to host a honey-tasting soirée. Wouldn't it be grand (and sweet-tooth satisfying) to offer up delicious, half-sized honey sticks, each with it's own unique blend of floral and herbal aromas? And according to this information-packed little piece, honey pairs well with an

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-53195953062532261682007-01-29T14:55:00.000-08:002007-02-05T12:53:11.063-08:00

There are two sets of rules in cooking. There are the science-based rules—a widely accepted canon including the likes of: never add flour as a thickener without first cooking it in a hot fat, or you will have a lumpy, gummy thickener on your hands. Or: when cooking rice, the standard ratio is 2:1; liquid to grain. Then there are your own rules that develop over the course of your culinary

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-16467219400337838192007-01-29T14:30:00.000-08:002007-01-29T16:48:16.830-08:00

This is the follow up installment to E.V.B.O Part I, click here to read.So I arrived for the Extreme Vanilla Bake-Off with ingredients, champagne and an electric mixer. [Note: for future culinary experiment/dates, hold them in your own kitchen. You’ll have your own equipment on-hand (e.g.: artisan mixer) and you’ll effortlessly know your way around, decreasing any disorientation that will crush

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com1tag:blogger.com,1999:blog-7399370016471229930.post-48142083045681363532007-01-25T16:16:00.000-08:002007-02-05T12:52:37.444-08:00

After a very taxing day at work yesterday, I sequestered myself in my kitchen for a dual relaxation/reward night making comfort foods: Braised Short Ribs, Pasta Carbonara, and Roasted Butternut Squash Soup. The success of the evening was a new recipe I was attempting to re-create from the restaurant I cocktail waitress at when strapped for cash, The Edendale Bar and Grill in Silver Lake. Our

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com1tag:blogger.com,1999:blog-7399370016471229930.post-38285226592191703862007-01-24T09:42:00.000-08:002007-04-03T16:16:24.853-07:00

So I have this vanilla obsession that started when I was about six years old. I loved baking cookies and my favorite part was adding the vanilla extract. My mom would turn around and I'd secretly swipe the bottle and pour in an extra teaspoon or two. There was something so alluring about that little bottle, which never disappointed me in turning out the intoxicating aroma of extreme vanilla.

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com1tag:blogger.com,1999:blog-7399370016471229930.post-33231082147420726862007-01-23T13:43:00.001-08:002007-01-23T14:08:00.691-08:00

Last night I found myself so exhausted and sore from running a half-marathon on Sunday that I couldn't really move. So I decided to get into bed at 7:30 p.m., ice packs and all, and surround myself with indulgent reading material—my new cookbooks. First up: Joyce Goldstein's latest, Solo Suppers. You know, dinners for one. Uno. (This little treasure was in my X-mas stocking, and though I love my

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-25030038674211946282007-01-11T09:23:00.000-08:002007-01-11T15:12:10.885-08:00

Normally I'm not such a negative nancy. But this morning was a special one. It's my best friend/roommates birthday, and in an early-morning moment of dedicated love, I woke up extra early to get breakfast treats—croissants and lattes—to celebrate her quarter century mark. My horrible singing forced her out of bed, and we headed to The Back Door Cafe in Silver Lake. I need to emphasize here, that

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com3tag:blogger.com,1999:blog-7399370016471229930.post-28895944560497517302007-01-11T09:21:00.000-08:002007-04-03T16:17:42.374-07:00

By contributing writer the raven is deadHere's a recipe that I adapted last night from an Epicurious listing, using mostly ingredients from Trader Joe's - total shopping budget: $15. This feeds at least five people if paired with a simple salad and baguette. Bella Red Chard RisottoIngredients:5 cups vegetable or chicken stock1.5 cups arborio rice1/2 cup dry white wine (I used shitty Charles Shaw

nataliehttp://www.blogger.com/profile/14617869315939181759noreply@blogger.com1tag:blogger.com,1999:blog-7399370016471229930.post-6885186874403806672007-01-10T13:57:00.000-08:002007-04-03T16:18:13.640-07:00

By contributing writer the raven is dead After a pretty disgusting chocolate and alcohol gorgefest in December, I'm for reals committing to eating more fresh vegetables this year. A lovely organic foods delivery service is making it all that much easier.For $29 a week, Organic Express will deliver a box of super fresh seasonal organic vegetables and fruit to your home or office in the SF Bay or

nataliehttp://www.blogger.com/profile/14617869315939181759noreply@blogger.com3tag:blogger.com,1999:blog-7399370016471229930.post-53767340498151695942007-01-10T09:28:00.000-08:002007-04-03T16:17:02.970-07:00

I believe in a certain mentality in the kitchen, and part of thattruly happens when good music—which is directly correlated to a betterattitude, hence leading to better food—is a part of the process. Ialso believe in listening to entire albums as a compilation while inthe kitchen. On vinyl. A record is a complete work. Like a meal. Thereare different elements you hear, or taste, at the same time,

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-1883788964983104932007-01-09T12:01:00.000-08:002007-01-10T13:29:10.186-08:00

Last night, the Monday Night Movie Club ushered in a new year of enjoying fine friends, delicious food and great cinema. And in celebration of the newest member of the M.N.M.C, baby Jett Freissen—known locally as the Sultan of Silver Lake—we rented a flick à la Blockbuster and dined in on traditional American family fair: Roasted pork tenderloin with apple chutney, green peas and a spoonful of

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0tag:blogger.com,1999:blog-7399370016471229930.post-36500747049711978062007-01-08T16:45:00.000-08:002007-01-10T14:52:32.725-08:00

Welcome!A friend once told me that fun follows me wherever I go. I like to think she was right, but I also think what she really meant to say was that FOOD follows me wherever I go. I also follow food wherever it—and all things related to it—goes. At 25, I have an unabashed habit of bringing my passion for all things culinary into just about every area of my life, and The Pink Spoon is my way of

thepinkspoonhttp://www.blogger.com/profile/15648563531541109755noreply@blogger.com0