Julia & Company on the Cooking Channel

On today's episode, Julia baked a flourless chocolate cake. She carefully folded the melted chocolate mixture into the beaten eggs. Immediately it transported me to my days as an eager student of her TV classroom. I know how important she is to my culinary history and I treasure how much her influence fueled my passion for cooking and baking. Bon appetit!

5 Guys Burger

We tried the 5 Guys in SD this weekend and it was quite a burger. Of course, I left the camera -- (Homer says, "DOH!") --- but the aroma lingered in the car! Only critique we had was the scent of chili in the place was really from the mixture of cajun spice, grillin' onions and fries. Would have been over the top if they had chili, but maybe later. Anyway, good thing we did order the hand-cut fries, man, they tasted like real potatoes. I should have gone for the smaller burger, but the monstrosity I chomped down was awesome. Big beefy patties, fixed to order, you choose what toppings you like, and melty cheese all over the place. Definitely needs another try, but sure would like some chili. I hear there are five 5 Guys in the area now. Hmm...gotta gas up the old jalopy!

The Oinkster!

Oh man, should have had the camera going, just so you could see the heavenly feast I enjoyed recently. Surely this place is where all good pastramis are born, and then gratefully eaten! Go for yourself and taste the difference. I am a lifelong fan of pastrami dips, known only to us who live in Southern California. Try and order one out of the area and they give you a deli stack sandwich---not the same thing. I've had pastramis from The Hat, Chronis, Rick's, Jim's, J&S on Garfield (open 24 hrs., right off the 60 Fwy), Garduno's and many other burger joints over the decades. This one gets my vote for the best! Planning another trip soon, so next time I'll post photos. Go there now, don't wait!

Turkey Carnitas!

Thank God! Something new to do with turkey---carnitas! Oh man, these are so good, they sell out almost everyday. Super A Foods is a local supermarket chain, more along the lines of a tienda. You still have to shop at other stores to get everything on your list. But years back, during the retail clerks strike, we found the chain was very accommodating. I asked the manager if he could stock Kosher salt and the next week, there it was. So imagine my surprise when visiting the new location in Rosemead/San Gabriel/Temple City (next to one of the best KMart stores!) and finding the most tender, delectable turkey carnitas. Pick up some in-store homemade tortillas, a couple of avocados, lettuce & tomato and dinner is ready!

Wally Green goes to the vet!

This morning I woke up to find the puppy has an eye problem. Why is it these things happen on a Sunday morning, when no vet offices are open, when I have a zillion things to do, the car is on the fritz and when I have no budget! Challenges, obstacles, whatever, still very annoying. Oh well, we shall see.

Hace Mucho Tiempo

Long time no posting. Very involved with school, working on a B.S. degree. Which means writing papers. Working full time at a ministry that raises money for Africa. Cooking for a local church, feeding the community once a week. Today we are serving a homemade enchilada casserole. Expecting about 200+ so I gotta get going. Buena suerte, salud y blessings to all!

Roast Pork Mondays at Gene's Grinders

I should have known this was the place to go for a great sandwich. Fire trucks and emergency vehicles were everywhere. Hungry firemen were all in line and each one ordered the Monday special, the roast pork sandwich. The picture does not do justice to this creation. This is an awesome sandwich! On Mondays it is the special of the day, along with the kielbasa sandwich, but I went for the pork, of course! Oh man, and this is the small. Look at that ton of meat! Layers and layers of moist, tender roasted pork, sliced thin and just enough, topped on a fresh French roll. Mayo, a big helping of tomato slices, lettuce, and if you like, pepperoncini. Worth the wait, though the line was long. Hey, those cute firemen can always go ahead of me!
Gene's Grinders
800 S. Myrtle Ave.
Monrovia CA 91016
For fast pick up, phone in your order
626-358-8016

There's a New Thai in Town - Thai House in the Plaza

Directly across the street from the McD's, is a tiny little Thai restaurant. Parking is available in the mall, but they face a very busy street and on more than one visit, they were closed. Same thing with the taco place next door. I have never seen that place open either. Well, on a frightfully mucky summer night, armed with a coupon in hand, I dragged myself into the Baskin-Robbins 31 Flavors here in town. There it was, Thai House has branched out and just recently opened up a beautifully decorated, chic and modern larger location near the ice cream store. This one is down the street from the old one, less than a block. If you stand outside one location, you can see their other location. Quickly, I placed my to-go order, ran to the 31 Flavors, where I knew there would be a wait, got my mini sundae, and ran back to the Thai House and just in time, because my order was ready.

OK, so I wimped out and ordered the #87 pad thai chicken & boba tea, but it was my first time. It won't be my last. Tender pieces of lightly sauteed chicken, crispy fresh veggies, and a ton of pan-fried noodles all in a delicately flavored sauce. It went perfect with my 31 Flavors dessert. The Thai House menu offers over 114 dishes, plus they have a lunch menu Monday thru Friday. It's gonna take me a while to get through their menu, wish me luck!

Thai House (in the Plaza)
2080 S. Atlantic Blvd.
Monterey Park, CA 91754
323.726.2340
Open Monday thru Sunday (?)
9 am - 9 pm
$20 minimum on credit card

Remembering Food Pioneers in America

This year we have lost a number of folks who were pioneers in local and national food history. Gone to that big soda fountain, big hot dog cart, big burger joint, and big grocery store in the sky. Though not generally considered "gourmet" or "celebrity chef" status, their contributions to American cuisine are as important and iconic as the "Bon appetit!" wishes from Julia Child, or the hearty "Bam!" from Emeril. Among this dearly departed group are the Pringles can inventor, the man behind "Great food close to home" Baker's Drive-Thru located in the Inland Empire, one of the 31 Flavors Ice Cream founders, and the guy who started with a simple hot dog cart and turned it into an empire, Carl's Jr., and the partner in CKE, the founder of Hardee's.

In their honor, and since soon we will celebrate Independence Day, let us remember these American food pioneers. Over the month of July we will take a look back at these five and how they earned their place in food history. Each one will get a special post dedicated to them here at La Vida Dulce. I am currently in the midst of working on some projects, but things should settle down around the middle of the month. Ay, que cosas! Keep cool, hasta luego amigos!

National Donut Day!

Yes, amigos, today is National Donut Day. Around here we believe everyday should be donut day. And they have no calories. Ha! But don't laugh too much, because there is a real history behind this holiday that dates back to WWI and the Salvation Army. Click on the "Serious Eats" link and enjoy reading more about doughnuts.

La Vida Dulce also has a history of donut admiration, dating back to the Helms Man and the yummy glazed donuts. Those delicious Helms donuts called your name out loud! Helms has gone away to the heavenly place where all good things dwell. Since then I have been on a quest for donut perfection.

Donut Numero Uno at La Vida Dulce is the buttermilk glazed and the apple fritter is a greasy close second, with raised glazed coming in at number 3. The best buttermilk glazed are served up at the Olympic Donuts located at the corner of Brooklyn (Chavez) and Mednik. Crunchy outside, tender and light inside, covered in a sweet sugary coating---it doesn't get any better. But this is a mom & pop shop and sorry, amigos, no freebies here. Not an everyday choice, but a nice little piece of heaven once in a while or once a month.

Close behind in second place in creating buttermilk donut perfection is the Shell Gas Station at the corner of Atlantic Blvd. & Riggin/Brooklyn/Chavez (you know how street names change from one city to the next) where they actually make fresh donuts in a tiny space next to the counter where you pay for cigs, lottery tix, & gas. Winchell's used to be pretty good, but try and find a real Winchell's anymore, but that would be third place.

So go out and enjoy a warm donut with a cuppa joe! Couldn't hurt.

Indiana Jones and the Temple of Boom(ers)!

Yeah, amigos, we are all getting older, even that beefy burrito of manhood, Indiana Jones. Hope he has plenty of Salonpas for all those sore muscles from saving the world. Must be getting harder for him to open up that can of whoop-ass, and crack that whip. A few years back, I was upset when Harrison left the wife and took up with a younger chick. (I hear the divorce settlement was $$$$$.) Lots of boomer guys take that route. So do the "Cougars" the older women who go after younger men. That works for them and I sure hope they are happy. Didn't work for me. It was hard for me to date out of my species. "See honey, this is the Beatles," I held up the CD and explained to my much younger companion about John, Paul, George and Ringo. He was sweet, always a gentleman, but the age difference made things impossible, since I was constantly having to stop in the middle of the conversation, to ask if he understood what I was saying---ay!

So what kind of mischief does our Indy get into this time? Well, I'd like to think he's up late, sitting at the dining table, room dimly lit, smoke rings wafting about. He puts down the cigar into a dirty ashtray, and he takes a swig of whiskey. Then the camera moves in and he's going through his Medicare supplemental health insurance plan. Suddenly he stands up, picks up the papers and flings the stack into the fireplace, ashes and sparks fly everywhere.

Or he's standing in line at the DMV and suddenly they make him take his behind the wheel test over again. Or he's at the table again, only this time he's putting all his meds into the little plastic SMTWTFS container, all the time swearing because he can't get the child-proof lids open. Or better still, he gets pulled over on the bus going down to Mexico for the El Cheapo Rx's, fighting with the Federales, "Chuy, I have a real Americano prescription for these pills!" I'd like to think of him as being just like the rest of us boomers. Getting kinda creaky around the edges, but still full of fire and passion. Raiders of the assisted living center, that's us!

Come sit over here, Indy, and let me fix you a "mock-tail" granita that won't interfere with your meds. It's from another little hunk of beef-cake, the "Take-Home Chef" Curtis on TLC Channel. Yeah, I'd consider being a cougar over him in a heartbeat! His version is with passion fruit, of course! This one is watermelon, so cool and refreshing. Just what Dr. Jones ordered. Salud, viejo!

WATERMELON GRANITA - adapted from Chef Curtis Stone, The Take-Home Chef
4 cups diced watermelon, or other tropical summer fruit
1 cup simple syrup, made from 2 cups water & 1 cup granulated sugar
brought just to a boil in a small saucepan, then cooled to room temp
1 oz. jigger rum or tequila, optional or omit on Doctor's orders
Blend the watermelon and cooled simple syrup till liquefied. Pour into an 8x8 glass pyrex or corning ware pan. Place in freezer. After an hour, remove and scrape the top, making fruit snow. Return to freezer, and repeat again. Serve in a cocktail or martini glass, garnish with a lime slice or mint leaf. Paper umbrella and jigger of rum or tequila optional. Note: Equal or Splenda may be used instead of simple syrup.

Play a word game, win free rice!

Check out this link I found over at the fine folks who blog at Peanut Butter Etouffee, their link is:
http://pbetouffee.blogspot.com

At Free Rice, you take a guess at the word definitions and collect grains of rice for distribution to those in need. Enjoy your day and keep thinking good thoughts. Our world sure needs them.

Remember the Taco Truck!

Hola! Join Pulitzer Prize winning food author Jonathan Gold, Barry Glassner, the author of "The Culture of Fear and The Gospel of Food," Chris Rutherford, co-founder of the groundroots movement site saveourtacotrucks.org, and fellow foodie Chowhound.com's C. Thi Nguyen as they present "Remember the Taco Truck" on May 22nd at the Los Angeles Center Theatre. The link above has all the info. "Carne Asada is Not A Crime!" We present our evidence.

Above right we have for your pleasure carne asada, marinated in secret herbs and spices that would make the Colonel lick his chops. Prepared on a flat top, and grilled with onions, peppers, pickled zanahoria (those hot and spicy sliced carrots!), and served with potato salad, spicy beans, and freshly warmed corn tortillas. Hombre, it doesn't get any better.

To the left, for your non-beefy enjoyment, try either the fresh fish or fresh shrimp tacos, no Mrs. Paul's or Gorton's fisherman for our amigos. So fresh, you could swear they were still flapping! Served al estilo de Mazatlan, with thinly sliced cabbage, crema, spicy fresh salsa with onions, and lime wedges. Warmed fresh corn tortillas, a hefty portion of beans (no rice this time) and to wash it down, a frosty cold bottle of Coca-Cola from Mexico, sweetened with cane sugar, no high fructose corn syrup. Try it with a lime in the bottle, Corona-style. Que sabor!

Por favor, can you show me, amigos, where is the crime here? Just plenty of good food, freshly prepared, and priced to feed the whole familia. Sounds like, in the words of an aging Parrothead from Georgia whom I once knew, some "serious changes in attitudes are desperately needed 'round here." C'mon, man, it's just food, it's La Vida Dulce.

Can you hear the jailhouse conversations?
"What you in for?"
"Tacos, man."
"You robbed a taco stand?"
"No, man, I make carne asada tacos and sell them from a truck."
"Whaaat?"

No, it makes no sense at all. And don't even get me started on the bacon dogs controversy over at Drew Carey's Reason.tv!

National Chocolate Chip Day

Check this link for chocolate chip recipes from Nestle---enjoy!

Stud Muffins for Mothers Day

Happy Moms day to all. Here's a little gift from La Vida Dulce to moms everywhere, a big batch of freshly made Stud Muffins! Our local news team featured this new cookbook and you can click the title of this post for the link. Why didn't I think of that? Pretty as a bunch of posies, almost tastier than a box of Sees chocolates, and a close second to breakfast in bed. Enjoy!

One Bowl Espresso Nut Brownies

I've been working on a quick-to-fix brownie for quite some time, trying to come up with just the right taste, not too sweet or too heavy. The good folks over at "Coffee Bucks" make a drink concoction with lots of sugary caramel and mocha. What I wanted to do was capture that that same caramel mocha flavor, but without the diabetic coma or the increased waistline. The flavor comes from the addition of instant espresso and vanilla paste. Also, the brown sugar has a deeper sweet taste even though you use less. One brownie recipe called for TWO CUPS in only an 8x8 pan. YIKES.

While this little gem has less sugar than the usual brownie recipes, and it has a soft, cakey texture, not the heft of a dense and chewy brownie. Not that there's anything wrong with those brownies, they certainly have their place on the dessert tray. However, sometimes you just want the flavor, and this one fits just fine. More along the lines of a snack cake, 3 out of 4 college students give these a big thumbs up!

The other challenge was to find the right size pan and I think this little hand-me-down from Granny's glass bakeware collection might be the right fit. The standard 9x13-inch pan resulted in a brownie that was too flat, and the 8x8-inch pan made the batter overflow into a big chocolate mess. This little 12x8 green Pyrex pan saw plenty of pot luck action in its day, and it was just right. I know how Goldilocks must have felt on her third try!

These brownies are dark, rich, and full of flavor. Serve them with or without the cajeta or caramel sauce, and maybe a glass of milk. Measurements are given in volume and weights.
Enjoy!

ONE-BOWL ESPRESSO NUT BROWNIES - Makes 16-24 squares,
depending on how you cut them

3.35 oz. or 1 cup cocoa
4 oz. or 1 stick unsalted butter, plus extra for pan
5.10 oz or 1 cup brown sugar, loosely packed
4 eggs
1 tsp. vanilla paste or extract
1 tsp. instant espresso powder
1/2 tsp. baking soda
1 pinch salt
1 bar Hershey's milk chocolate with almonds, broken
1 oz. or 1/4 cup chopped pecans, optional
Cajeta or Caramel sauce, optional

Preheat oven to 350 degrees F. Line pan with foil so that it extends about 2-inches over the side. Spray with pan coating or brush with melted butter. Melt the butter in a large enough microwaveable bowl and nuke for about 1 minute at 10 second intervals, taking care so butter does not burn. Remove from nuker and add cocoa & brown sugar, whisking until completely dissolved. Add eggs one at a time, beating in until batter becomes glossy. Add vanilla, espresso powder, salt, soda. Add flour and nuts, mix well. Pour into prepared pan, then add pieces of chocolate bar, if desired. Bake for 25-30 minutes, until springy to the touch. Let cool in pan, then remove using the foil to lift from pan. Cut into squares, garnish with caramel sauce, ice cream, or a simple dusting with powdered sugar.

In Taco Truck Battle, Mild Angelenos Turn Hot - New York Times

In Taco Truck Battle, Mild Angelenos Turn Hot - New York Times

Even the New York Times has gotten the word about our Taco Trucks! Read on.

The 1847 Oregon Trail Sourdough Chronicles

Let's get it started here! If you send a SASE (self-addressed stamped envelope) to:

Carl Griffith's
1847 Oregon Trail Sourdough
PO Box 321
Jefferson MD 21755 USA

(and enclose a buck or two to help the cause), the good folks at the 1847 Oregon Trail Sourdough Preservation Society will send you a portion of dried sourdough starter. Directions on how to grow the starter are on the website, click the link above for more information. http://home.att.net/~carlsfriends/

The site includes the history of the 1847 Oregon Trail Sourdough, directions to reactivate the dried start, recipes for breads plus pancakes and more. Over the next few days we will watch how this new start grows and post recipes from Carl's original brochure.

In a small clean container, mix in one tablespoon of lukewarm water, bottled water is best to use if you have hard water. Stir in 1/2 teaspoon of Carl's dried start and let stand for a few minutes to soften. Mix in one tablespoon of AP flour, adding a drop or two of water to make the consistency of thin pancake batter. Let sit until the mixture gets bubbly. Then add 1/4 cup water, stir then pour into a larger clean container and then add 1/4 cup flour. When it gets bubbly, add 1/2 cup water and 1/2 cup flour. When this gets bubbly you should have about a cup of active start.

Now we are ready to get baking!

Bacon Dogs, the real L.A. street food

One of the reasons I love to shop the flower mart and garment district of downtown L.A. is the street food, like the tacos, tamales, and licuados other stuff. But the best street is the bacon dogs, complete with grilled onions, peppers, and zanahorias con chiles. Those are the pickled jalapenos with carrots, not quite as hot, yet they still pack a punch. Drew Carey at reason.TV has lots to say about the subject.

Well, now things have changed and what was once a thriving little entrepreneurial concern has now become a bigger issue, involving fines, arrests and jail time. Are we the only major city in the world that has no real street food culture? And to make things worse, now the taco trucks are getting a bad rap, with the Los Angeles County Board of Supervisors enforcing new rules that will eventually put most of the trucks out of business.

We find it strange that in the midst of all this food legislation, Food & Wine magazine, the folks who bring you that top-rated and sometimes over-the-top reality show, "Top Chef" currently features an article about some of the best street food to be found in these here United States. We are sorry to find that Los Angeles is not included in the list. And remember last season in San Francisco? The chefs had a team challenge to take street food up a notch and yet keep its simplicity. Hmm. There is a link to that article above.

We should all use common sense when we make choices about what we eat, whether in a real sit-down restaurant or at your Aunt Matilda's. If the food doesn't look or smell good, don't eat it. Fish should smell clean like the ocean. Chicken should not be red in the middle. Keep hot things hot and cold things cold.

I have had my share of bad meals, and the stomach upsets that follow. Yet I never got sick eating a bacon dog from the cart vendor downtown. The fresh orange juice lady on the corner across from culinary school had the cleanest shopping cart I have ever seen. And the pupusa lady on the next corner always had folks queuing up early in the morning. I have had the most delicious meals in places with a red "B" rating, and some of the worst disasters at squeaky clean "A" restaurants.

Here is the response to a letter I sent to my local county supervisor in support of our local street food vendors:
"Thank you for contacting my office to share your views regarding the proposed changes to the Los Angeles County peddling ordinance. Please be aware that this ordinance is effective only in the unincorporated areas of Los Angeles County and it will become effective after May 15, 2008.

The changes to the ordinance allow vendors to remain in one location in a commercial zone for one hour, which is one-half hour longer than permitted under the existing ordinance. Los Angeles County is not the only jurisdiction that places time restrictions on vending; cities that
border the unincorporated areas have similar restrictions.

Although not everyone is pleased with this ordinance, please be aware that sidewalk vending has never been permitted in Los Angeles County. Our ordinance is a compromise that will allow vending in a manner that protects the health and welfare of our residents, and respects the needs of our business community."

I appreciate your taking the time to express your views. If you require additional assistance with a County-related matter, please do not hesitate to contact my office at (323) 881-4601. Thank you."

Looks like it's a done deal. All that is left to say is that if you are fortunate to have street food vendors in your 'hood, please give them your support.

Peter Reinhart's Pizza

Peter Reinhart is one of my food heroes and if you are the sort who love cookbooks, then La Vida Dulce highly recommends any of his books. His best is "The Bread Baker's Apprentice" and it should be on every baker's bookshelf. The current issue of Fine Cooking magazine dated May 2008 features his pizza formula. This is one dough that takes a bit of time, between kneading, chilling, even freezing, but it is worth every minute. Pages 66-67 show a beautiful classic pizza Margherita, and the article goes on to feature his delicious versions of calzones and strombolis. The pizza pictured here is topped with herbage, fresh tomatoes, mozzarella, grated parmesan, hot pepperoni and homemade sausage. The ground pork and pork belly is from my local 99 Ranch Market. It would take me all night to type up this article, so pick up the magazine at newstands everywhere or check it out online at www.finecooking.com. Tutti mangia!

HOMEMADE ITALIAN SAUSAGE - makes about one pound

16 oz. freshly ground pork belly with some fat added (do not fear, fat is flavor, just ask Batali!)
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried sage
1/4 tsp. dried rosemary
1/4 tsp. garlic powder
1/4 tsp. crushed red chili pepper flakes, optional
1/2 tsp. freshly ground black pepper
1 tbsp. kosher salt or to taste
(***Note: if you like the taste of dried fennel, add 1/4 tsp., sorry, it's not my favorite seasoning)

Keep ground pork well chilled. In a medium bowl, crush all spices and then combine with the ground pork. Take a small scoop of the seasoned sausage mixture and press into a small patty. Cook over medium heat in a small skillet pan. As the grumpy chef says, cook it till it's done. Test for flavor, then adjust seasonings as necessary. As with all raw meats, wash all surfaces in hot soapy water, and wash your hands. Cover bowl with plastic and let the raw sausage chill in the frige overnight. Like your Granny's potato salad, it tastes better the next day. When you are ready to make the pizzas, scoop out teaspoon-sized balls of sausage and place on top. Sausage will cook completely when baked in a 500 degree oven. Also makes good sausage balls for pasta sauce and for sandwiches.