The 4th Annual Los Angeles Street Food Fest is fast approaching, a one-day tasting event where eager eaters gather to sample some of LA’s newest and most prominent food vendors, stands, chefs, pop-ups, restaurants, carts, and more. A week ago, I was lucky enough to be invited to a media preview of this year’s food fest. Nearly a dozen select food venders packed into LA’s Guelaguetza Restaurant, where they shared tastings of their dishes ahead of the main event. It was a night of gluttony, for we all spent a couple hours tasting a variety of flavors that spun all over the food spectrum.Continue Reading »
Posts Tagged ‘dessert’
Media Preview for 2013 LA Street Food Fest
Gluten-Free Chocolate Chip Cookies
It is always great when we can sit back and feature a guest post from a fellow food enthusiast. This is actually the first of two posts for the month. Today, travel writer and food lover Kendra Thornton shares a gluten-free cookie recipe. If you search around for Kendra online, you’ll find that she does not have a food blog, but she has submitted several guest postings for other bloggers. Her recipes tend to be inspired by travels, and both Amir and I understand what it is like to keep the memory of a great meal or snack in your back pocket until you return home. It is always nice to relive a vacation through food. This time, Kendra’s gluten-free dessert is a tribute to one of her trips to Walt Disney World.
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Lavender Non-Dairy Crème Brûlée
Chrystal and I began another “vegan” challenge at the beginning of 2013 with a few of our friends. I like to think of it as an exercise in disciplined and thoughtful eating. Each one of us, however, built in a few of our own separate dietary modifications this time around–which is why “vegan” rightfully is in quotations. For me, I’m giving myself the okay to consume honey, as one example. But all in all, we’re committed to 90 days of meatless, non-dairy eating.
This Christmas I was gifted a culinary blow torch. I was itching to fire up my new kitchen toy the moment I opened the box. Of course, the first dish that comes to mind that utilizes a torch is the popular dessert crème brûlée, or “burned cream.” It’s made up of very few ingredients, but the main players of the dish are always eggs and cream. No bueno! That doesn’t work with our new break on dairy. Nevertheless, I was determined to have my crème brûlée and eat it too!
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Kaiserschmarren (Austrian Emperor's Pancake)
I have a feeling no one noticed we did not post an Ethnic Exploration at the end of June. It slipped through the cracks as we both found ourselves wrapped up with individual, Duo and group related projects and events. We’ve do try to maintain a regular posting schedule, especially when it comes to the monthly Guest Test Kitchen and Ethnic Exploration features. Last week I sent an text to Amir that said “Um, did I ever write the Austrian EE?” There were at least 17 question marks and exclamation points, but I’ll spare you the overkill. I accept full responsibility for dropping the ball! You guys are always so forgiving and understanding, so we know that you’ll let it slide. When you see the Austrian sweet treat that landed on our plates, you’ll let it slide with a smile.
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Crack Brownies with Reese's Peanut Butter Cups and Rice Krispies Cereal
Not everything in life has to be complicated. As self-proclaimed foodies, we like to spend time in the kitchen trussing chickens, making sausage from scratch, whipping up dishes with truffle flavored foie gras, or serving picturesque baked delights (French macarons anyone?). On the other hand, we’re not ashamed to admit there are times when we succumb to semi-homemade cooking and eating. Perhaps our eggless ice cream from last week will come to mind. We don’t care if you judge us! The easiest treats can sometimes make you forget about all of those fancy dishes.Continue Reading »
Strawberry White Balsamic Ice Cream
Today seemed like a good day to talk about ice cream. Not because of the holiday and not because of the summer weather. Mostly because there hasn’t been an ice cream post on this site in the longest time. Last August, there was a Double Chocolate Ice Cream with Peanut Butter Cups based on one of Alton Brown’s recipes. That one was rich, smooth and creamy due to the chocolate of course, but also half a dozen egg yolks. Just imagine. This summer, there have been a few successful ice creams churned in the kitchen that do not include eggs. Yes, you can whisk together an eggless ice cream base in seconds, churn it in minutes and eat it not long afterwards. It is the best way to have homemade ice cream in no time if you’re feeling somewhat lazy. Surely, someone knows that being lazy can result in glorious results.Continue Reading »
Apple Crumble Pie with Salted Caramel and Cinnamon Honey Whipped Cream
When it comes to apple pie, there are tried and true recipes that run in families across the world. Or maybe just the country. Apple pie is ‘all-American’ right? There are apple pies that you barely remember, and then there are apple pies that transcend all baking possibilities and bring wavering believers to the right side of the line. This just might be that apple pie. There are so many versions of apple pies out there in the world, though really the recipe is simple. Fresh apples with a mix of spices and sugar between layers of pie crust. That’s all you need. But it’s the little things that can make a classic dessert over the top. And it’s the little things that help you create you the best of the best. The French like to say the ‘crème de la crème’. You can call it what you want, but when you find something that tops the charts, just make sure you share it.Continue Reading »
Lemon Coconut Meringue Tarts
We talk about citrus and how much we love it all the time. Maybe a little too much. It goes in most of the foods that we make, and today is no exception. This time is another dessert. So far we’ve shared our Lemon Ginger Cream Cheese Muffins, Bizcocho de Limon, Key Lime Pie, Meyer Lemon Tart, Triple Citrus Cake, Lemon Polenta Cookies, Lemon Thyme Cookies, Orange Almond Cookies and Orange Ginger Granola Bars. Whew! Now it’s time to show you another dessert that has quickly risen up the ranks as a favorite–tart lemon custard topped with fluffy meringue. It’s an easy one that should appeal to any of our fellow citrus lovers out there.Continue Reading »
Goat Cheese Tart with Strawberry Wine Sauce
As a rule, you should refrain from favoring one child over the other. It can create animosity, jealousy and kicks and bites when you’re’re not looking. You’re bound to create a problem if you have a favorite kid. We don’t have children, but this seemed like a fun metaphor. Food is not like a child. You can have a favorite food, and no one will be upset or vengeful. You can indulge in it everyday if you like. It can be your secret, or you can proclaim it loud and proud. If you saw our Southern cookin’ post, then maybe you recall a mystery final course we mentioned. This is it. Hands down, this is probably our new favorite dessert, and we’re letting you know right here and now. OK, so the picture above is probably not the best one in the world, but wait. Just wait until you see the next one.Continue Reading »
Orange Ginger Granola Bars
A big thanks goes out to Nature Valley, Quaker Oats, and even Kudos (please don’t deny you’ve ever had a Kudos) for supplying us with hand held snacks during our school days. We shoveled these bars down like on tomorrow. When you were a kid, you didn’t think too much about high fructose corn syrup and hydrogenated soybean oil, but occasionally those sneaky buggers did find their way into some of your snack foods. Including some granola bars. Considering what actually goes into a granola bar, it’s nice to know that you can whip them up anytime at home. And you can put whatever it is you want into them and leave whatever you want to avoid out of them. Like high fructose corn syrup and hydrogenated soybean oil. Easy enough right? Right.Continue Reading »