Seriously Fresh Fruit Cobbler

We are very fortunate have fresh seasonal fruits available in Southern California, especially the wonderful stone fruit. Some of the peaches and nectarines have been spectacular, and many pitchers of white sangria were filled with slices of them this summer. So before they are completely gone, we needed to have one more dessert featuring these delicious stone fruits. I found this recipe about two years ago (gosh I forget where!), and it is one of the best old-fashioned fruit cobblers I've tried, simple, quick and delicious. Canned fruit will make a decent enough substitute for the fresh juicy peaches or nectarines, but seriously, fresh is best. Seriously.

SERIOUSLY FRESH FRUIT COBBLER - serves 6 to 8
Fruit:
5-6 medium fresh peaches or nectarines peeled and sliced,
the white ones have been exceptional this year
1/2 cup granulated sugar
1 tablespoon fresh lemon juice, Meyer lemon preferred

Batter:
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup unbleached all-purpose flour, King Arthur is a good choice
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk, use the real deal
ground cinnamon, optional
whipped cream or ice cream for garnish

Preheat oven to 375 degrees F. Place sliced fruit in a medium bowl, sprinkle with sugar and lemon juice and allow to set for about 30 minutes. Pour the melted butter into a 9"x13" baking pan and set aside. In another medium bowl, combine flour, baking powder, salt, sugar. Make a well in the center of the bowl and add the milk. DO NOT OVERMIX, gently fold together. Pour batter over the butter. DO NOT STIR. Trust me, yes, you've heard that one before, but you will be rewarded for your resistance to stir. Add the macerated fruits with the juice and again DO NOT STIR. See, you're getting the hang of how simple this is to make. Sprinkle a bit of ground cinnamon over the top of the cobbler. Bake till it gets golden brown, about 30 to 40 minutes or until it is done. It will be very moist so no point in checking with a toothpick. Remove and cool in pan for about 30 minutes before serving. To garnish, serve with a spoon of whipped cream or a big scoop of good ice cream.
NOTE: If you are using canned fruit, you need two 15 ounce cans of sliced peaches, including the juice, or use any other canned fruit, same size cans. No additional sugar or lemon juice required. If you are using fresh, be sure to peel the fruits, leaving it on makes the fruit somewhat bitter tasting. Decrease the sugar if the fruit is seriously sweet already.

Wow! And You Heard About It Here First!

Check out the L.A. Times food section today, go to latimes.com/food and on the front page is the lead article "Wow, what a deal!" My dear friends of La Vida Dulce, I recently wrote about the hot dogs at Costco and an entire post was dedicated to that wonderful fish taqueria, Tacos Baja Ensenada. Can you believe it, seeing these favorites of La Vida Dulce on the pages of The Times? And I was going to include Fosselman's Ice Cream in Alhambra in an upcoming post. Can't get enough of their pumpkin ice cream, available in the fall. Well, you heard about it here first. Keep watching, more good stuff to come!

Back To School

I can't believe it, it's time to get back to school. Good thing it's on Saturday mornings, I certainly don't want higher education getting in the way of my life. (Oh sure, like I have my calendar booked solid!) I still don't know where the summer months went. Seems like last week I was planning on pruning the roses and picking the figs before the birds got to the good ones. Needles, our iguana got the few small figs I picked for him. Yes, and just in time for Russ Parson's article in the Food Section this week about glorious California figs. Gosh, how I love that man! He is one of my food heroes who inspired me to go to culinary school. It was his roasted lamb technique and his snickerdoodles that made me a fan forever. We even used one of his recipes in baking class. That's high praise indeed.

Well, the summer has turned out to be pretty awesome. Except for the loss of my beloved Nikk the Pomeranian, things have been good out here at the old 1950's ranch style house. I'd complain about a few things, but oh big woo! Like who would listen anyway? I am grateful for a whole lotta stuff. Shadow, our seriously injured kitty, has healed up quite well. He's back to his sweet self, acting like the same doofus he was before his unfortunate accident. At this very moment, he's attacking a floral arrangement in the living room. What a guy!

My Bums are in first place right now. Maybe we won't have to wait till next year. Hey, it could happen! Regardless of the outcome of the playoffs, it's been a relatively good season. It could have been worse, and it has been much worse. So I keep praying and THINK BLUE---Go Dodgers!

We have tried out some new desserts, and a few new ingredients. My baking buddy George says the new Nestle Chocolatier makes some pretty darn good tasting cookies. It was his idea to make the Chocolate Covered Cheesecake on a Stick. Thanks dude, you're amazing, what a treat! Unfortunately, like Shakira says, the hips don't lie. They scream out the number of calories in every wickedly delicious bite! So it's a good thing we can share with our neighbors and Lauren's family.

More good news, Chef Gordon is recovering from surgery and I am looking forward to seeing him soon. I also heard from Elaine, and hope to see her as well.

Nope, didn't get the new food processor, postponed the Vegas and San Diego trips for a couple of months, and forget about St. Louis this year. And Hawaii. It also would have been nice to visit NYC and go with Calvin Trillin on the Chinatown Walking Tour. There will be another time for all that travel, just not right now.

Michael says he'll upgrade my computer for me, so that will save a ton of money. And he's looking for a decent cheap digital camera. A good food blogger needs to display the wares, show off the goods, and make dazzling presentations.

Alice was kind enough to organize a beautiful memorial for my nephew, on what would have been his birthday. It was touching to see how much he was loved by so many of his friends. I loved hearing the stories about him, all the fun he had with his friends back in the old neighborhood where he grew up. That's the way I'd like to remember him, happy, playing the guitar, singing for everyone. And of course the food we shared was outstanding. Antipasto salad, garlic bread, pasta, pizzas, cupcakes and ice cream, what a feast! My nephew would have loved it when we lit the candles on our cupcakes and sang happy birthday to him. Rest in peace.

We have a new baby in the family this summer and another baby is on the way in the fall. That makes me a Great-Auntie three times in about a year! Monica is well and happy, my beautiful son-in-law Jim is too. Michael is busy with work and his computers. And Lauren. My life, this Vida Dulce, yeah, it really is pretty sweet. Can the Gingerbread Houses, Holiday Cookies, Rum Cakes, Tamales, Pozole, Turkey, Standing Rib Roast and Ciabatta Stuffing be too far away? Nah, thank God!

Frozen Cheesecake on a Stick

It's time for the Los Angeles County Fair again! And time for more food on a stick. I've seen some strange ones, some messy ones, but this summer the idea of cheesecake on a stick caught my interest. Combining chocolate, a dense cheesecake, and the convenience of a portable dessert, it's nearly perfect. If you want, you can go ahead and bake your own cheesecake, but my kitchen gets around 90 to 95 degrees these days, with no end in sight. Melting the chocolate only requires a few minutes on the stove, placing a Pyrex bowl over a saucepan with hot water. This dessert makes good use of the frozen cheesecakes sold at Trader Joe's, one of Michael's favorites. Thanks to George for mentioning this dessert.


Cheesecake on a Stick

1 (8-inch) frozen cheesecake (Trader Joe's is best for this)
1 (12 ounce) package milk chocolate chips
2 tablespoons vegetable shortening
1/2 cup chopped nuts of your choice
or toppings like brittle chips, jimmies, mini chips
8 Popsicle sticks

Line a baking sheet with wax paper. Cut cheesecake into 8 equal wedges.
Make a 1/4-inch horizontal slit in the center back of the crust of each
slice of cheesecake with the tip of a knife. Insert a wooden craft stick
through the slit, halfway into each slice. Place the slices on the baking
sheet, cover pan completely with plastic wrap, and freeze overnight.

Melt the chocolate chips and shortening in a bowl set over simmering water, on low heat, stirring constantly. Remove bowl from the heat and spoon over the cheesecake slices, holding the wedge of cheesecake carefully over the bowl by the stick, coating completely and allowing the excess chocolate to drip back into the bowl. Before the chocolate hardens, sprinkle 1 tablespoon nuts or toppings over the top of each and return to the baking sheet; freeze for 1 hour, or until the chocolate and cheesecake are frozen. Makes 8 servings.

Nestle Chocolatier

There's a new chocolate on the shelf. Visit www.verybestbaking.com/products/chocolatier to view the new products from Nestle. There are a few recipes on the site, but I expect to see a lot more. Just what I needed, more chocolate!

Diane's New Backyard

I was sad to hear Diane demolished her "Happy Hula Hut" which was the site of many good parties years ago. But when I visited recently, and saw the changes she has made, it was absolutely unbelievable. The whole yard looks like a vacation paradise. She has been hard at work, with the help of a few good men, and her new backyard is amazing. I've been to expensive hotels that don't even come close to this place. It is so beautiful. Fire pit, tikis, spa, and new outdoor furniture that makes my living room look like a catbox. A gorgeous deck and patio that practically covers the whole yard, new sod, and palm trees. Then she went out and bought a brand new shiny stainless steel BBQ grill with all the bells and whistles, the kind of BBQ that makes big grown-up men go all misty-eyed and drool with envy. I talked to her on Thursday and she's still working on putting in more tropical flowers and shrubs.

This article by Chet Flippo on CMT.com describes the kind of BBQ that I know she'd love to throw. Diane would add her white zinfandel, and more Toby Keith. I would bring tequila, limes, freshly made salsa, fresh tortilla chips, and a big antipasto platter. I like most of the same music choices as Chet, but maybe add songs from Buck and the Man in Black, God rest their souls. I'd also add songs from Miss Patsy, Miss Loretta and Wynonna. You've got one helluva menu here, thanks Chet! This post is dedicated to Diane and her beautiful new backyard---Whoo-Hoo!!

From CMT.com
NASHVILLE SKYLINE is a column by CMT/CMT.com Editorial Director Chet Flippo.
BARBECUE, BEER & COUNTRY MUSIC
A Recipe For An Ideal Country Summer Saturday
Here's the recipe for a perfect Nashville country Saturday afternoon. Take five or six pounds of baby back ribs. Slice them into manageable little
racks of two or three ribs each. Marinate them overnight in the refrigerator in a big baggy full of a solution of olive oil, wine vinegar, minced garlic, lemon juice, a dollop of honey mustard, a dash of Worcestershire sauce, salt, pepper, rosemary, basil and sage.

In a separate baggy, marinate some chicken thighs -- the only chicken part that smokes well -- and some sausage links of your choice. Me, I prefer chorizo. Meanwhile, soak three or four handfuls of mesquite and hickory wood chips in a coffee can of water for a couple of hours before smoking.

You have invited some friends to come over at about 5 o'clock. Put the coals in the smoker at about 3 o'clock, soak them in lighter fluid for a minute or so and then light them up. When the flames finally settle down, in an hour or so, and the coals are white hot, sprinkle the wood chips over the coals and start arranging the goodies on the racks above the coals and fill the smoker's water pan with water and the remaining marinade. Put the ribs on the lowest rack, because they need a little more love and heat and attention from the hot smoke. I've got vertical rack inserts, so the smoker holds more ribs. Put the chicken and sausage on the top rack and put the cover on and prepare for a lovely aroma to begin wafting out.

Put your music on, because the early birds will show up around 4 to "help." Here's a sample Saturday afternoon barbecue soundtrack: Alan Jackson's "It's Five O'Clock Somewhere" and "Livin' on Love," Willie and Waylon's "Good Hearted Woman," Waylon's "Luckenbach, Texas," Willie and Toby's "Beer for My Horses," Willie's "Whiskey River," Dwight Yoakam's "Guitars, Cadillacs," Ralph Stanley's "Dim Lights, Thick Smoke and Loud Loud Music," George Jones' "White Lightnin'," Flatt & Scruggs' "Foggy Mountain Breakdown," Shenandoah's "Next to You, Next to Me," Merle Haggard's "I Think I'll Just Stay Here and Drink," Jerry Reed's "Amos Moses" and "Caffeine, Nicotine, Benzedrine (And Wish Me Luck)," Kenny Chesney's "When the Sun Goes Down," Jerry Lee Lewis' "Drinkin Wine Spo-Dee O'Dee" and "What's Made Milwaukee Famous," Jerry Jeff Walker's "Up Against the Wall Redneck Mother," George Strait's "Living and Living Well" and "Designated Drinker," Kinky Friedman's "Get Your Biscuits in the Oven and Your Buns in the Bed," Ray Wylie Hubbard's "Screw You, We're From Texas," David Allan Coe's "You Never Even Called Me by My Name," Brad Paisley's "Alcohol," Little Feat's "Sailin' Shoes," Shooter Jennings' "Fourth of July," Alan Jackson's "Pop a Top" followed by Jim Ed Brown's original, Webb Pierce's "There Stands the Glass," Delbert McClinton's "Two More Bottles of Wine" followed by Emmylou Harris' version and "Amanda" by Don Williams followed by Waylon's version.

Bring out bottles of chilled La Crema chardonnay and Ecco Domani pinot grigio and some Ferrari-Carano merlot and a tub of iced down longneck bottles of Beck's beer.

Pull a few of those big ol' ripe red and yellow tomatoes from your garden, and slice them up and serve them with some little slabs of fresh mozzarella cheese you got at Wild Oats when you ran out on your lunch hour Friday. Drizzle the tomatoes and mozzarella with some good olive oil. Sprinkle with shredded fresh basil leaves from your garden. That's your appetizer.

When the ribs and chicken and sausage are ready, serve them with some Publix New York Style potato salad. Forget that southern potato salad with eggs all in it. New Yorkers do know how to make tater salad, after all. Face it. May as well have some Publix cole slaw for those finicky people who demand green vegetables.

After you've all eaten everything you possibly can, bring out a plateful of paletas (those tasty Mexican fruit popsicles you also bought Friday on your lunch hour at that little paleta store on 12th Avenue South). And bring out a bottle of Maker's Mark and some cracked ice and spring water and a mason jar of 'shine. And some cigars. Light something up. Live life.

Share the love. Give it to a stranger. You're s'posed to share it with your friends.
Article by Chet Flippo.

Summer Mango Muffins

My last visit to Costco, which was about two years ago, came to over $200.00 and all I wanted was to pick up double prints. YIKES! How did all that stuff get into my oversized shopping cart? I never renewed my card. The best Costco products are actually outside, the hot dogs, the cardboard pizza, and that sticky sweet soft-serve swirl ice cream cone. With a relatively small household, we no longer have the need for mass quantities of goods. But Michael and Lauren are taking their relationship to another level---doing Costco shopping together! They really did pretty well, and one of the benefits of their adventure was bringing home a case of mangos. These mangos are juicy and full of flavor. We did the usual smoothies and fruit salads. I'm doing a salsa for a roasted pork butt tomorrow. But I took these sweet mangos to another level and came up with some lovely muffins, adapted from a recipe by Curtis Aikens. Moist and delicious, and with some dried cranberries and pumpkin seeds, they are great with a cup of coffee on these cool mornings.
Many thanks to Michael & Lauren for the mangos!

SUMMER MANGO MUFFINS - adapted from FoodTV Curtis Aikens
1/2 cup brown sugar
1/4 cup granulated sugar, if needed
1/2 unsalted butter, room temp
2 large eggs
1 cup fresh mangos, peeled, pitted and mashed
1/4 cup pumpkin seeds or diced nuts, your call
1/2 cup dried cranberries
1 cup King Arthur unbleached all-purpose flour
1/2 cup King Arthur white whole wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg

Preheat oven to 350 degrees F. Generously grease a 12-cup muffin tin or coat with a non-stick spray. Check the mangos for sweetness, and leave out the 1/4 cup granulated sugar if the mangos are sweet enough. Cream the butter and sugar till light in color. Add the eggs and beat until fluffy. Add in the mashed up mangos, seeds, cranberries and mix till combined. Sift together the dry ingredients and add to the mango mixture, stirring by hand. Do not overmix. Fill each of the muffin tin cups 2/3 full. Bake for 25 minutes or till muffin springs back when touched. Let cool for 10 minutes in muffin tin, then remove to cooling rack.
Makes 12 muffins.
Note: Mix the muffin batter and refrigerate overnight to bake them in the early morning. The cranberries become softer and the spices will blend together nicely.

Never Enough Chocolate!

Can you believe it, I finally baked something this week! Thanks to the "June Gloom" that finally arrived, these cool mornings are perfect for entering into my A/C deficient kitchen. That's OK, I found out that my neighbors with A/C must suffer with their outrageously high Edison bills. Well, I deserve to be rewarded for my energy conservation and my sweaty forehead. Bring forth the baked desserts!

This chocolate delight is adapted from the new Pampered Chef booklet, Fall/Winter 2006 Season's Best Recipe Collection. Although there are quite a few steps, it is still fairly simple. Such a decadent sweet, it has a rich chocolate toffee flavor, and will make an excellent treat for the holidays coming up soon. Is there ever enough chocolate? Neh-vah!

CHOCOLATE PECAN LATTICE TART - adapted from Pampered Chef

1/3 cups chopped semi-sweet chocolate
1 tablespoon unsalted butter
3/4 cup finely chopped pecans
3/4 cup firmly packed brown sugar
1 egg, room temperature
2 tablespoons light corn syrup
1/2 teaspoon vanilla
1 package refrigerated pie crusts, not the frozen one in a pie tin
Ice cream, optional
Additional pecan halves and chocolate for garnish, optional


Preheat oven to 375 degrees F. In a large microwave safe bowl, melt the chocolate on high 20-40 seconds, stir, then nuke again for an additional 20-30 seconds. Stir until smooth. Add the pecans, brown sugar, egg, corn syrup, vanilla, whisk and set aside.

Place one unrolled pie crust in the center of a lightly floured pizza pan or baking stone, set aside. Unroll the second crust onto a cutting board and gently fold in half, do not crease. To make the lattice strips cut into strips about a half-inch wide using a crinkle edged cutter, if available.

Spoon the chocolate mixture onto the center of the crust on the pizza pan, gently spreading it out to a circle, but avoiding the edge. Carefully twist the lattice strips and place over the filling, placing the longest strips in the center. Twist the remaining strips and place across, forming a lattice pattern. Fold the edge of the crust over the strips and pinch to seal. Add pecan halves between the lattice strips, if desired.

Bake for 25-30 minutes or until crust is golden brown. Remove from oven and let cool slightly, then cut into wedges. Serve slightly warm with a scoop of ice cream if desired, Ben & Jerry's Heath Bar Crunch is my personal fave, and drizzle melted chocolate on top.
Serves 12 or more, this is a very rich dessert!

Frozen Key Lime Cups

I love Ina Garten's books. Everything is very clear, precise, with great photos and presentations. Her show on FoodTV doesn't get as much play as some of the other less-qualified unmentionable ones who seem to be hogging up the whole channel. And I don't mean Sandra Lee---anyone who comes up with new cocktails in every show deserves a hearty SALUD! from La Vida Dulce. In an effort to find a Key Lime dessert that didn't require baking and heating up this house, I knew I could count on Ina for this simply fabulous, quick, light, and delicious take on the famous Florida pie. We went for a no-bake crust, a cooked egg yolk base, and calorie-wise individual portions, leaving out the whipped cream topping, which make this dessert just the right finish to a Big Salad dinner. Lauren loves it!

FROZEN KEY LIME CUPS - adapted from the Barefoot Contessa
16-18 galletas Marias crackers
6 extra-large egg yolks
1/4 cup sugar
1 can sweetened condensed milk, 14 oz. can
2 tablespoons finely grated lime zest, divided
3/4 cup fresh lime juice, divided, about 4-5 limes
cupcake papers
cupcake tins
whipped cream, optional

Line two cupcake tins with 16-18 cupcake papers. Press a Marias cookie into the bottom of each. Don't worry if it cracks, it will be fine. Set aside.

Combine the egg yolks with 1/2 cup lime juice in a small saucepan. Set over a larger saucepan with simmering water. Constantly whisk over medium heat until it comes up to 140 degrees F and becomes thicker, not curdled. Take off heat and set aside.

Place the egg mixture into the bowl of an electric mixer fitted with the whisk attachment and mix on medium speed. Gradually add the sugar, then add the remaining lime juice, 1 tablespoon of lime zest, and pour in the sweetened condensed milk. Mix on high speed for 5 minutes until thickened and slightly fluffy.

Spoon mixture into the prepared cups, almost to the top, and distribute the mixture evenly. Garnish each with a bit of the remaining lime zest. Cover each pan completely with plastic wrap and freeze 4-5 hours or overnight. Serve topped with whipped cream if desired. Makes 16-18 cups.

Tropical Storm Chris & Sangria Blanco

Sounds just like me, one minute a full-on storm approaching hurricane strength, the next minute only a mild tropical depression. We don't live in the path of such terrible storms but we had a heat wave like I've never been through before. Como un horno! Inside this oven of a house, with no A/C, it was hovering around 95-98 degrees in the early evening. Poor kitties, they looked like Salvador Dali paintings, melting and stretched out on the floor. I stayed out in the patio at night with Needles the Iguana, who is happy as all heck in this heat. It was cooler outside than in the house! This week has seen cooler weather thank goodness.

Although it seemed the right time to indulge, a cold beer or boozy cocktail only made me more uncomfortable and sweaty. What to do in this awful heat besides drinking gallons of water? Ah, enter in the Sangria Blanco! There are many recipes out there, and it's becoming a very popular choice. And no wonder, it is refreshing, not too sweet, and makes use of some delicious summer fruits available right now. To make a virgin Sangria Blanco, substitute a bottle of Martinelli's Sparkling Apple Cider and a half a two-liter bottle of lemon-lime soda for the wine and booze. My namesake storm may not have enough huffing and puffing to become a true hurricane, but this Sangria Blanco will take the edge off any sweltering weather system. Salud!

SANGRIA BLANCO
2 bottles inexpensive white wine - Riesling, Pinot Grigio, Sauvignon Blanc
or what you have on hand (we liked the fizziness of the Riesling)
1 can frozen Welch's White Grape & Peach concentrate, undiluted
4 oz. vodka, peach flavored or plain
3 white nectarines or peaches, unpeeled and sliced
1 small lime, sliced
1 small basket of fresh raspberries, frozen
Crushed ice, store bought
(it makes a big difference when presented to your guests)

Prepare the fruits. Place the raspberries in a plastic ziplock bag and freeze for about an hour. Slice the white nectarines and the lime. In a very large glass pitcher combine the wine, the vodka and half the can of frozen concentrate. Use the remainder for another pitcher or to mix a virgin Sangria Blanco. Stir and add the nectarine and lime slices, place covered in the refrigerator. Can be made the day before serving. When ready to serve, fill wine glasses with clear ice and a few frozen raspberries. Pour the Sangria Blanco in each glass, and with tongs, gently add a couple of the white nectarine and lime slices. Serves about five or six. Or more if you share.

Will Ferrell's Chonies

Ever since he dressed up as an over-grown leprechaun on Conan O'Brian, I wondered about that boy. He was singing in the style of a lounge lizard, slinking around the guest sofa in tiny ill-fitting green gym shorts, and he ended up on top of the desk, right in Conan's face. It was both hilarious and icky. In the interest of good taste, La Vida Dulce says ya basta, cochino, sin verguenza! Enough with the tighty whitey chonies and pasty white flesh already. Does he have to run around like that in every movie? OK, don't answer that, but I have grown tired of seeing him do the same thing over and over. And it's time somebody told him to stop it. Will, por favor, for the love of God, won't you please wear some grown-up chonies for a change? In fact, keep all your clothes on until you get a spray-on tan. In honor of his new movie, where the loco does it again, here's the appropriately titled Honey Nut White Fudge.

HONEY NUT WHITE FUDGE - adapted from Nestle

1 1/2 cups granulated sugar
1 can evaporated milk 5 oz. size
2 tablespoons unsalted butter
2 cups mini marshmallows
2 cups white chocolate chips
1 1/2 cups honey roasted nuts, divided
2 teaspoons vanilla

Line an 8 or 9-inch square pan with foil, letting it extend over the edges of the pan, to make the fudge easier to remove when done.

Combine sugar, milk, and butter in a heavy saucepan. Bring it to a full rolling boil on medium heat, stirring constantly. Don't answer the phone, pet the dog, or walk away. Boil for 4 to 5 minutes, continue stirring constantly. Remove from heat.

Add the marshmallows, chips, and one cup of the nuts, and vanilla. Stir vigorously for 1 minute, until the marshmallows are melted. Pour into the pan. Coarsely chop the rest of the nuts, sprinkle on top and press them into the fudge. Cover with plastic and refrigerate until firm. When ready to serve, lift from the pan and cut into squares. Makes about 36 to 49 nutty squares, depending on how you cut them.

Bloomingdale's One Day Sale Today

I love this store! It only happens a few times per year, so get out there and shop. Or go online and check out the Bloomingdale's one day home sale. Save 20% to 75%! My first home dept. purchase a couple of years ago was my KitchenAid Heavy Duty mixer, and I could not believe this sale price---$199 plus shipping! WOW! This is the very same mixer we use in culinary school. And I have never seen it this cheap anywhere. I love mine, and as long as I keep the setting at #2 when kneading dough, it works just fine. Other great buys are the sheets, towels, the Cuisinart food processor, and the Le Creuset Dutch ovens. But this being the Summer of Shadow, I have to wait till the next Bloomingdale's home sale, which usually comes around Christmas time. Ah, the things we do for love.
(No home items at the Beverly Center)
Sale ends Sat. July 29th. Call Bloomingdale's toll-free at 800/555-SHOP
Open a Bloomingdale's account and get an extra 15% off!

Mexicatessen

My first job was working at Mexicatessen in Monterey Park. The original location was taken over by the construction of the 60 Pomona Freeway (gee that sounds like a Douglas Adams book!) along with the tiniest library in the world, and the oddest place, a trampoline park. It was essentially a series of deep pits dug into the ground, then somehow trampolines were set up over them. You could rent time jumping on the trampolines, but it got boring. Good thing the freeway took over the space. My older sister worked there at the original Mexicatessen, a small restaurant run by a husband and wife. While in junior high, I started working at the new location and worked there until college. Starting pay was $1.25 per hour and I thought I was rich.

Everything but the flour tortillas was made on-site. Corn tortillas, tamales, two kinds of refried beans, chile colorado, chile verde (the hottest stuff on earth!) all of it like homemade, not quite your grandma's but pretty close. It was fun to get the corn tortilla maker running, the husband was in charge of that task. Those were the best tasting tortillas, fresh and hot, white corn only. I loved watching the owner as she made the chile rellenos by hand. She eventually let me make them a few times. Beef and bean burritos were 35 cents. Tacos were 25 cents, same as the taquitos. If you wanted, you could buy the ingredients to make burritos at home, pints and quarts of beans and meat, rice and the big monster tortillas. You could even buy grated cheese by the pound. It was my entrance into the food industry, and I am glad for that experience. My only complaint was the days when I had to clean the walls. She gave me a bottle of ammonia and a rag, that's all. Yuck!

The Mexicatessen was eventually sold to another couple, and they have added new menu items. I stopped by this week and picked up something for Michael and me. I couldn't believe it, $3.95 for a chile relleno burrito. It still tasted good, but wow, the prices sure have changed since my school days.
Mexicatessen
830 S. Atlantic Blvd.
Monterey Park CA 91754
626-281-2514

The Summer of Shadow

Shadow is our adopted kitty, or rather, he adopted us last year. A tiny little black fluff of fur, he was screaming at me when I picked him up and he purred his way into our hearts. Oh heck, what's another one to add along with Nikk the old Pomeranian (who has gone away, we hope to Dog Heaven), Needles the iguana, and Penny Lane the Siamese kitty who allows us live here with her. Gramps even liked him, and he often slept at Gramps' feet, purring and hogging all the covers. (All the animals loved Gramps!) Shadow has a way about him, he's kind of a doofus but a very charming one. I have never seen a cat play fetch or play with kids the way he does. We all just love this guy.

He was getting over a cat fight injury when a couple of nights ago he slipped out the front door and into the street. I heard the horrible thump and saw him scurry into the neighbors' yard. It was dark and I couldn't find him under the bushes. I went in to get a flashlight, but when I got back outside he was gone. Michael and I looked everywhere, but after a couple of hours we finally went inside. I couldn't sleep. The next morning, there he was on the back patio, in Nikk's old dog bed, bleeding but moving around. We couldn't believe he was still alive. Michael caught him, wrapped him in a towel and we put him into the pet carrier. The vet's office was open early, and they took him in right away. No broken bones, no internal injuries, just his tail. It was at that point I lost it, and cried like an idiot.

I am happy to say Shadow is alive and well, minus his fluffy tail, and with a couple of stitches on his cat fight wound. Thank goodness we took him in, it was really much worse than a simple scratch, requiring two drains. And pink bubble gum baby medicine. His appetite is good, and last night I gave him some diced up pieces of Juan Pollo, which he gobbled it right down, even with the conehead strapped onto his cat face. Penny Lane won't go near him, but she never tolerated him anyway. This morning he's moving around much better, and eating like the munch monster he really is.

He's going to be fine, but our Shadow will NEVER be allowed to go outside again. With everything he needed done, it came to a small fortune. Like there went my Vegas vacation, a new blender, a new food processor, and a new bathing suit from Omar the Tentmaker. Oh well, that can wait. It's the Summer of Shadow, and like George on Seinfeld, he's starting his summer recuperating. Thank God the vet takes payments.
How Vida Dulce is that!

Tag, You're It!

I got tagged! It's a list of five things in the freezer, closet, purse and car. Here goes:
Freezer - mango/watermelon ice pops, frozen pizza dough, heart shaped ube cake, fresh frozen raspberries, and buttercream icing

Closet - Dodger cap signed by McCourt, Scarlett O'Hara Barbie, dwindling collection of Christmas decorations, old Nikes, and a beloved official Green Bay Packers Cheesehead given by my son-in-law (he really knows how to impress!)

Car - small change in the cup holder, tissues in the console, parking stubs from the Olympic lot, torn window shade (sorry Michael), and a discount coupon for Chinese buffet in Alhambra

Purse - lipstick (you never know!), Vet bill (more on this later), two lottery tickets, Pilot G-2 gel pens blue & black, and Listerine Pocket Plus fresh citrus flavor (all that garlic takes a toll on my love life)

TAG! --- now Froggie @froggies-lilypad.com is up next!

Happy Birfcake to Monica and Mango Lime Bars

Happy birfcake to you! She is such an awesome lady and I am very proud to be related to her. It has been too hot to bake, even early in the morning, the kitchen never gets cooled off. But in her honor and in honor of the island paradise she calls home, we have today a refreshing no-bake treat, cool and sweet, just like Monica!

NO-BAKE MANGO LIME BARS (adapted from Kraft)
1 1/2 cups dried Sunsweet Mangos (available at Costco and Super A)
1 cup water
12 Marias galletas OR 6 graham crackers, finely crushed
2 tablespoons butter, melted
2 packages 8 oz size cream cheese, softened
1 7 oz. jar marshmallow creme
1 teaspoon lime zest, finely grated
1 tablespoon freshly squeezed lime juice

In a bowl, separate the pieces of dried mango, add water. Cover with plastic wrap and place in refrigerator until all pieces are re-hydrated and softened, about 4 hours.

Mix cracker crumbs with the melted butter and press firmly into the bottom of an 8-inch square pan. Refrigerate until ready to use.

Beat the softened cream cheese, marshmallow creme, lime zest and juice till fluffy. Drain the softened mangos, reserve liquid. Carefully cut into pieces and then fold into cream cheese mixture. Spread over crust and refrigerate at least 4 hours or overnight. Cut into 16 bars, place on plate and drizzle a teaspoon of the reserved mango liquid over the top. Keep in refrigerator tightly covered with plastic wrap. Serves 16

The View Mudslinger Chocolate Pie

Can you believe all the fuss? "The View" (a show La Vida Dulce avoided for a very long time) has gotten so much press, all because some chick decided to blab about personnel changes at work. Geesh, get a grip, women. They're slinging the mud right and left, even dragging poor old Larry King into the mess. I haven't seen so many cat claws out and this much fur flying since Penny Lane, our Siamese kitty, and Shadow, our adopted kitty, duked it out for a space on the window ledge. Here's my idea of mudslinging, dig into this no-bake dessert and move on.
Life's too short, have some pie, ladies.

THE VIEW MUDSLINGER CHOCOLATE PIE (adapted from Eagle Brand)
2 ounces BITTERSWEET chocolate (Ghiradelli) broken in pieces
1 can Eagle Brand condensed milk, 14 oz.
1 envelope unflavored gelatin
1/3 cup water
1/2 teaspoon pure vanilla extract
1/2 pint heavy whipping cream, whipped
1 prepared graham cracker or chocolate pie crust
whipped cream, chocolate shavings for garnish

Place mixer bowl and beater in freezer until ready to whip cream. In a heavy saucepan, melt the bittersweet chocolate and the Eagle Brand together over low heat. Set aside. Place the water in a small saucepan, sprinkle the gelatin over the water and let stand for 1 minute. Stir over low heat just until gelatin dissolves. Combine gelatine and chocolate in the large saucepan, add vanilla. Cool to room temperature. Whip the cream till soft peak stage, do not over beat. Fold in chocolate mixture and spread into crust. Chill for at least 3 hours or overnight. Garnish with additional whipped cream and chocolate shavings. Serves 5-6 catty co-hosts.

The Nasty Bits

If Monica is reading this post, she may want to avert her eyes for a moment. Oh heck, it's OK, she already knows about it. Anthony Bourdain was in the area for a book signing yesterday. We chose to see him at the Hollywood Farmers Market, rather than Vromans in Pasadena. Good choice. The market was spectacular, tons of wonderful produce, and of course, the delicious pupusas. The veggie is becoming my favorite. I brought home some beautiful kumuqats and berries, the best were the little blueberries, sweetest I've ever tasted. I also picked up some chocolate mint and lavender plants, hope the cats don't eat them. There's a recipe by Chef Bob Wemischner, (my baking and pastry instructor) in his wonderful book "The Vivid Flavors Cookbook" for Lavender Honey Ice Cream with Grilled Pineapple. It sounds fabulous and I'd like to add some fresh lavender.

Tony Bourdain was not nasty at all. Quite the contrary, and we were amused watching him stroll along the farmers market, smoking a cig, enjoying the cool morning. He was gracious, friendly, even signed my chef coat, adding a little chef's knife under his signature. He had a good laugh about our family tradition, wishing a Happy Birfcake, and sweetly wrote that message in Monica's book. What a guy! He smiled for pictures with anyone who asked. Of course, I still don't have a camera, dag nappit! My partner in crime had him sign all her Bourdain books, even the personal ones not for sale by the Cook's Library. I don't think Vroman's would have been quite that accommodating. Although there are no recipes in Bourdain's new book, I am sure that Monica will be very happy with this little gift for her birfcake next month.

Un Bistec Con Queso, Por Favor

I checked out the latimes.com site for an article on the Philly cheesesteak "English only" sign. Seems the owner of a South Philadelphia cheesesteak stand wants customers to speak "English only" when ordering. However, his real "beef" is more concerned with the changing demographics of the community, not with how somebody orders his meaty cheesy sandwiches. He ran his mouth, as people sometimes do when emotions get in the way, and made some very unkind remarks about his customers, in particular the Mexicans. South Philadelphia is not the same as it was long ago, when the food stand first opened, and he is very upset. I understand how he can feel that way. To see things change can be so hard to take, especially for someone who remembers what the "old neighborhood" used to be like.

When first I learned that "Brooklyn Avenue" had been renamed "Avenida Cesar Chavez" I was very upset. Certainly he was a great man deserving of such an honor and more, but by taking away the street name, those in power were cancelling out the memory of the old Boyle Heights neighborhood and its founders. Here was yet another piece of history to be quickly disposed and forgotten, more pieces of our heritage added to the list of "What used to be here?" that is steadily growing. Why couldn't they rename one of the numbered streets like 1st Street or 3rd Street? And why is it only renamed "Chavez" until it passes through Chinatown? Beyond Broadway, the street is still named "Sunset Blvd." Interesting. In protest, I choose to call it "Brooklyn Avenue" and I know many other people, who also honor the memory of Cesar Chavez, do the same thing.

I was born in Boyle Heights and grew up on a street that crossed between Brooklyn Avenue and First Street. The old electric street car stopped at the end of my block and took us downtown along Brooklyn Avenue. I remember the delis, the cream sodas, the bakeries with their wonderful New York style cheesecakes & fresh rye bread, and the department stores. They are all gone, replaced with small businesses, kept tightly locked behind shuttered doors and chains at night. One of the last remaining pieces of the old neighborhood was the street named Brooklyn. It broke my heart when its name was gone.

Reading the story about the "English only" sign got me thinking. (Oh no, here she goes!) First, I was angry at his lack of compassion for the people in his neighborhood who, like his own family, entered the United States as immigrants. Then I felt sorry for him, because I understand how it feels to see your neighborhood change so drastically. Finally, although I disagree with the "English only" sign, he has the right as an American to express himself, however cruel and hurtful he may sound. No matter how much he wants to keep them foreigners out. And his customers, though they may be Mexican, Canadian, Vietnamese, or from some other place, have the right to patronize his cheesesteak stand---or not.

Ube Doobee Doo Purple Yam Mousse

La Vida Dulce sometimes gets carried away with a new product discovery. Thanks to Annie, we have the ube, pronounced ooh-beh, the Filipino purple yam delicacy. The Hawaiian Market in San Gabriel carries ube jam. It also is available in Filipino markets in a powdered form. Taste? Think of a delicate baked sweet potato with a smoother texture, not at all stringy, and no sugar or marshmallows added. Color? A beautiful mix of violet and lavender, the natural color of the ube is amazing. It is used in ice creams, cakes, frostings, and a little goes a long way. This mousse formula is such a pretty lavender shade, Annie graciously gave me a sample of cooked ube, a packet of the powdered ube, and also a lovely molded pudding. They are delicious. So I decided to have some fun and made an ube mousse filling for a jelly roll cake. I am still working out the ube cake formula, having tried a couple of times with less than stellar results. Ube deserves the very best. But this ube mousse filling, oh wow, it makes a beautiful dessert all on its own. The cake formula will be posted later. Ube doobee doo!

Ube Purple Yam Mousse - adapted from Chocolatier Recipe Collection
by Lisa Morley
2 envelopes unflavored gelatin
4 oz. water
1 jar ube jam
2.5 oz. by weight or 1/2 cup sifted confectioner's sugar* see note
16 oz. manufacturing or heavy whipping cream
4 oz. sour cream
Place mixer bowl and beater/whip attachment in freezer. Sift confectioner's sugar onto a sheet of waxed paper and set aside. In a heat-proof cup add water and sprinkle gelatin, let stand for 5 min. to soften. Place cup into a saucepan with enough water to come halfway up the side of the cup. Heat gelatin in hot, not simmering water. Stir gelatin frequently, 2-3 min., until granules dissolve and becomes clear. Remove from heat, leave in hot water to keep warm until ready to use. In a medium bowl combine ube jam and gelatin, whisk till blended. Remove bowl and whip from freezer and beat heavy cream, sour cream on low speed, slowly adding the confectioner's sugar to combine. Look out, don't increase the speed or the sugar will fly everywhere. When incorporated, increase mixer speed and beat until cream mixture forms soft peaks. Fold 1/3 of the whipped cream into the ube to lighten. Gently fold into remaining cream. Cover with plastic wrap and refrigerate at least 3 hours. *Note: Depending upon the sweetness of the ube, add up to another 2.5 oz or 1/2 cup confectioner's sugar to cream if desired.