Bistro Du Vin ....... Casual French Cuisine

Along Claymore Hill, strapped between Les Amis and La Strada, also part of the Les Amis Group, Bistro Du Vin is a bistro that serves casual French Cuisine. Les Amis group did spend some effort in getting the interior and furnishing to exuberate a casual French bistro feel. The red walls, the cosy lights, down to the checkered green and white napkins makes for the casual touches. Finally a French restaurant that you can walk in in your bermudas, T-shirts and feel absolutely comfortable without fear of being shown the door.

Inside Bistro Du Vin

Painted red walls, cosy lights, green and white checkered napkins,

the table and chairs all contributed in making it a casual French bistro.

Classic gratinated onion soup with gruyere cheese and croutons (S$14)
I don't know if this was the traditional French onion
soup but it definitely suited my taste more than the
traditional onion soup that I had in Picotin. The added cheese helped.

Fish soup served with croutons and

saffron-potato mayonnaise on the side (S$18)
This soup is more like a bisque but made with fish.
Dipping the croutons in the soup alone already satisfy me.

Crouton dipped in fish soup and topped with cheese shavings
Adding cheese shavings and the saffron potato mayonnaise
well surpassed my expectations for fish soup.

Cured Sausage Platter (S$25)

Spanish sausages : Chorizo, Lomo, Longaniza

(from furthest to the nearest)
I have to say these cured pork parts were good. The only pity,
they were too little for 4. I don't think I ate enough to
absolutely nail it as my killer dish of the night.

The Ham and Sausage room

which also served as the wine cellar.....

I'm glad they serve the Iberico de Bellota.

I will be back for some of these.

Kurobuta Pork with Rosemary Sauce (S$39)
I wasn't really happy that they served me the pork with Rosemary Sauce
when I pointed at the Kurobuta Pork with mustard sauce. I graciously
accepted but regretted immediately as the flavour from the cummin seeds
were too strong for me (and everyone on my table). That did it for me for
this dish. I should have stuck to something more French
than Kurobuta pork. Served me right!

Duck Confit (S$32)
HY pitied me and shared her duck confit with me. The only
flaw for this dish was the dry meat inside the crispy skin.
If this duck was cooked in its own fat, I thought that the inside
was over cooked. It was however, tasty in contrast to what I had.

I regretted not capturing W's steak frites or J's grilled fish. Obviously, the steak was one of the better mains for the night. Nevertheless, we made it up with the good desserts that followed.

Profiteroles (S$12)

Choux buns filled with vanilla ice cream, topped with

warm chocolate sauce and almond flakes

HY loved profiteroles and I liked it that the choux was

soft yet not marshy when added to the melted ice cream.

We probably didn't allow the ice cream to melt fast enough.

Warm thinly crusted apple tart served with vanilla ice cream (S$12)

The apple tart was presented as thinly sliced

apples baked over a piece of filo and then sprinkled

with some icing sugar. The apple slices tasted nice

after being partially caramelised at the top edges.

I prefer The French Kitchen for the mains which is equivalent pricing. Although I might be biased after my wrong choice of mains. Despite my personal comments, the place was filled up that Sunday night. Wasn't I lucky to get a table from just budging into the bistro during lunch time to make a reservation for dinner the same day?

Bistro Du Vin is definitely not in the same league as Bouchon Bistro in Yountville, California (the only other French bistro that I visited before). The difference in the level of service and food is definitely noticeable. The prices that we paid in Bistro Du Vin isn't significantly lower though.

1 Scotts Road, Shaw Centre #02-12
Tel : +65 6733 7763
Singapore
Bistro Du Vin Website

Nebulous Misadventures (aka The Lost Weekend)

Del Mar, Trains, Horses, Gambling, Beer Fest, Sunburn, Flaming Lips, Bus Rides, Weeble-Wobbling, The Mysterious Loss of a Jean Jacket, Cabs, Ocean, A Pedicab and San Diego.

Oh, and a little bit of food and a lot of drinks.

Day 1:
1/8 Cup of Coffee
Pitcher of Sangria (shared)
1 Large Bloody Mary
3 Corn Dogs (shared)
Beer Fest: 5 Beer "Tastes"
Tri Tip Sandwich, Black-Eyed Peas, Potato Salad (shared) 
White Wine
Red Wine
Plate of Meat (not much for me) 
No Water



Day 2:
Coffee
Orange Juice (shared)
Double Shot of Espresso
Chilequiles (exceptional)
Mimosas
Cava
White Wine
Red Wine
French Dip Sandwich, Potato Salad
Pickled Pig's Foot (horrifying)
A Negligible Amount of Water
 
 
But at least I lived to document it (albeit like a caveman).

Why do YOU cook?

Why do you cook? It's a simple question but there are many different answers. Professional chefs cook because it's their career. The rest of us cook because we need to, but also because we want to cook. Recently a conversation with a friend prompted my curiosity so I asked some bloggers this very question and will be posting their answers very soon. But for now, I'd love to hear what you have to say:

Why do YOU cook?

I'm also curious to know:

What was the last cookbook you bought?

What was the last cookbook you used and which recipe did you reference?

As an incentive, I am giving away an advance reading copy of 100 Words for Foodies and an attractive Epicurious kitchen apron to one lucky respondent (so be sure to include your email, it will only be visible to me). Only one comment per person, please. I look forward to hearing what you have to say!

Amy

SLOW SIMMER OXTAILS

SWINGIN' SIRLOIN !!!

as Paula Dean's husband calls it..

if you haven't tried oxtails, you're missing out. i was introduced to them when i was little by my fabulous grandma. as beautiful and reserved as she was, that never stopped her from gnawing on every bit of meat, sinew and cartilige she could get off those bones. needless to say, i was taught by the best. i really don't think i should ever eat these in public. these are home cookin' vittles anyway. doubtful you'll find these out anywhere. just fine with me. the slow cooking aroma throughout the house makes everything seem just right.

if you're feelin' up for it i'll tell ya, it's easy. cut some stuff up, put it in a pot and simmer just like you would a stew.

first timers don't be squimish...1st, trust your market and ask the butcher if they're fresh and maybe he'll pick them out for you. quite often they come packaged including a whole tail, big end to the tiny tip. these lil' nuggets shown above were a great example of some beautiful tail. bright red, white in the center and not surrounded by fat.

recipe ?...
well, like i said, it really IS just like making a good ol' stew. as a matter o' fact...just like your grandma used to make. this is the just one way of cooking them though. i think Paula Dean likes to throw them into a pyrex baking dish with some soy sauce and just a few other goodies. then cover them with tinfoil and in the oven they go for a while. hers come out finger lickin' good, of course, all sticky and tender. i have yet to try this method, but go ahead and google it, cuz i saw her make them on her show and they look fabulous.

oh,and i forgot to mention...the broth is wonderful and rich for soups and or gravies or what-not. just don't forget to let it cool after straining before putting in the fridge so that the fat will float to the top. then refridgerate and you'll be able to remove the fat easily before using again.

so...please give the ol' tail a try. it really is the most tender beef you'll be amazed

P.S. call me crazy, but i went to the Carniceria and came back with...

PIG'S FEET...1st time for everything

i'll keep ya posted. wish me luck.

BACON...CARAMEL...FUDGE...help me...!?

okay...let me just state for the fact...
YOU GOTTA TRY THIS !!!

lately, i'll admit, i've become a bit preoccupied with bacon. can't seem to get enough of it. i keep putting it in stuff or think about what i can add it to. i'd probably consider wearing eau de bacon if Kiehl's would come out with a new scent. stange, but i don't think my friends and taste testers are feeli' my obsession.

i think this idea started when i heard there was chocolate dipped bacon at the orange county fair. i was dying to go fight the traffic and parking JUST to try the darn bacon, but, alas, i couldn't get anyone to go with me so i thought i'd try my hand at it. of course, i had to one up the idea...so i came up with this...

i love that it accidently turned out looking like bacon

CARAMEL DIPPED BACON FUDGE

there's no real need for a recipe here. i mean, what you see is what you get. but i do have a few suggestions.

1st...start with good thick bacon. i like to trim some of the big chunks of fat off. (you know, like the ends sometimes have about an inch of plain fat). don't get me wrong, there's nothing wrong with bacon fat, but for this i like the meaty crispy parts.
2nd...it's important to get your bacon good and crispy. i prefer the microwave method. it takes a while, but if tended to, it will come out nice and pretty with all the grease soaked up in the paper towels.
next, choose your favorite caramel recipe. i'm definitly a novice at this candy making so i have no pointers for this step. dip your bacon and let it cool and set on a silpat or buttered wax paper or what ever you recipe calls for.

now for the FUDGE...i have a new (new to me, but old school) quick recipe for chocolate fudge and i got it from the Eagle Brand recipe site for their fool proof chocolate fudge. i know there's all kinds of better fudge rcipes out there also known as fool proof (marshmallow cream is a good one), BUT THIS ONE IS NO FAIL !!! EASY and QUICK.
it kinda comes out like putty, so don't be alarmed AND don't try to continue melting it to liquid...it ain't gonna happen...just make sure everything is incorperated. now would be a good time to add some HEAT...i forgot to add the red pepper flakes i wanted. a bit bummed about that but YOU try it. anyway...i lined my dish with foil instead of wax paper...i just find it easier to work with.
spread 1/2 the fudge in your dish. layer your caramel bacon down in pieces or chunks (whatever you have left....if you haven't eaten it all). press it down lightly so you think there will be no air between. then spead remainder of fudge. again making sure there's no air trapped. smooth out the top or make it however you want it to look, cuz, trust me...it ain't gonna move...no budge fudge...
okay...let's wrap this up...i don't know if my pieced together instructions help, but like i said...just try with this combo you'll love it.... however you put it together will be fabulous...

Eat Out and Do Good

Next week I'll be dining out twice and both times for a good cause. I hope you'll join me!




Monday August 17th is "A Tasteful Pursuit" dinner benefiting Share Our Strength, with proceeds going to fight childhood hunger. This is an amazing dinner five course dinner with wine and beer pairings at Masa’s. Tickets are $150 per person, including tax, gratuity and wine pairings. Reception starts at 6 and dinner at 7 pm.

Dungeness Crab - Avocado, jalapeno, tomato, corn sorbet
~ Mark Dommen, One Market

Pan Seared Sea Scallops and Crispy Pork Belly - Daylight farms peas and summer truffles
~ Xavier Salomon, The Ritz-Carlton Half Moon Bay

Pan Roasted Medallion of Prime New York Beef - Early Girl Tomato Tartlette, Golden Chanterelle Mushrooms, Roasted Bone Marrow and Sauce “Choron”
~ Gregory Short, Masa’s

Laura Chenel’s Goat cheese “Vol au Vent”- Organic Balsamic Strawberries, acacia honey peach emulsion, Orange-mint sorbet
~ John McKee, Masa’s

Roasted White Chocolate, Coffee Ice Cream - Peaches and their leaves
~ William Werner, Quince

I am big fan of all of these chefs and eating at Masa's, which is a bit like dining at the French Laundry in my opinion, because the chef Gregory Short spent four years as sous chef under Thomas Keller. Tickets are limited, purchase online.








If you're looking for something a bit more casual but still benefiting a good cause, check out Haute Dog at Acme Chophouse Thursday, August 20th from 4 until 8 pm. A portion of the sales will be donated to Chefs Collaborative, a nonprofit network of chefs that fosters a more sustainable food system.

For $5 get a hot dog from:

4505 Meats by Ryan Farr

Absinthe

Boccalone

EcoFriendly Meats

Fatted Calf

Fleisher's

Flying Pigs Farm

Let's Be Frank

Marlow & Daughters

To go with your dog will be $3 beers from Magnolia Brew Pub and 21st Amendment (I hear their watermelon wheat is terrific)

Not in the mood for a hot dog? There will also be appetizers--flatbread, sliders and their famous mac and cheese for $5 each. Hot dogs and beer, the perfect Summer happy hour(s).

The Village Idiot *A Brunch Review*

I have been to the Village Idiot on a scant few occasions. These visits have only been during random times, however, always in the evenings. I have seen it packed out with people and I have seen it moderately empty. I have had a few glasses of assorted wines and I have had a couple of appetizers from the evening menu. It is a lovely space that boasts lofted wood beam ceilings, chalkboard menus, brick walls, skylights and large street-facing windows. It’s located along the touristy Melrose stretch of boutiques, tattoo parlors, fetish shops and cafes. While this is not exactly my nook of the city, The Village Idiot has been a convenient meeting place, a convenient watering hole, in a convenient location.

This past Sunday I met a friend there for brunch. Normally I would poo-poo the idea as I’m not extremely familiar with Idiot’s (as the cool kids refer to it) food but what I do know is no great shakes. HOWEVER, I am always willing to try a new brunch spot and I heard it would be practically empty (a plus for me on a Sunday morning). Meaning, I could camp out and spread out at either the bar or a table, do my crossword, have a few bloody mary’s, and eat whenever it suited me.

The rumor was true; there were only about 6 other people in the place when I arrived. So, I sidled up to the bar, slapped the paper down and ordered my bloody and a coffee. The bloody appeared in a pint glass, which is always a plus. But what’s this? It was also really good! It was spicy and thick and strong. The coffee was from Intelligentsia and quite exceptional, as is widely known. So far, so good.

I might add that at this point, that I like to sip my beverages (of which I have three, now, counting my water), and toil with the crossword while I work up to the food. I appreciated the bartender (as I sat at the bar) giving me my space and distance, never hounding me to order. And he was an incredibly affable chap.

The brunch menu is really going for the Brit style. Traditional English breakfast: bangers, mash, beans, toast, rashers, etc. It is actually a pretty extensive menu beyond that as well. Everything from homemade breakfast bread to cherry-cashew granola… from whiskey cured ocean trout with toasted brioche, crème fraiche and pickled beets to fried duck eggs, chorizo, tomato, chiles & yellow corn grits… from tomato ricotta tart with poached eggs and herb salad to lemon ricotta pancakes with sliced bananas and honeycomb butter. The Idiot’s (see, I'm cool, now) brunch menu also has, among other items, a selection of English pies; sandwiches, including “Breaux & Sheftell” filet-o-fish, butter lettuce, house tartar sauce & slaw; a pub burger; salads; stuffed bacon wrapped dates with a roasted pepper tomato sauce and steamed mussels.

I ordered the Fried Duck Egg over Polenta and Grilled Vegetables. It was quite good. I am not a huge bell pepper fan and found there to be a few too many of them scattered about in the polenta. But at least they were the red and yellows, not the greens. The dish had a nice, rich flavor, the polenta’s texture was spot on, and the egg was a resplendent specimen. I also ordered a side of bacon, which was delicious, thick, peppery and smoky.


My friend had the full English breakfast which included eggs (he had his scrambled) & beans on toast (again a nice thick slice of homemade bread), rasher & banger, roasted tomatoes and mushrooms. The rasher was not your ordinary ‘rasher’ of plain smoked bacon, but a ‘bacon’ made of thinly sliced pork loin.


The pace at the Idiot started to pick up as the day wore on but it was never even remotely crowded or loud. I felt it was a bit dark and, obviously, smelled like a bar. I appreciate the British pub effect in the menu, but again, it’s not entirely my style. On occasion, perhaps. But even while I was in England, it was never exactly the food that thrilled me. Yorkshire pudding downright scared the b’jeezus out of me (although I think I’d really fancy it these days). I’m telling you that I definitely won’t be a regular – at any time of day – at the Village Idiot. But I know a lot of other people are and the good folks that run the place are doing a damn fine job. I’ll just say that although it’s not in my circulation, I’m glad it’s in the world.

The Village Idiot
(323) 655-3331
7383 Melrose Ave
Los Angeles, CA 90046

For the love of TOMATOES!

You say tomato, I say perfection. I have always loved tomatoes, in almost all of their incarnations. But when they are in season and perfectly ripe, I say, why reinvent the wheel? Slice them up with some salt and pepper, or just eat them like an apple! However, with friend’s plants, my mother’s plants and even my own, this season has proven to be The Summer of the Tomato, so I have been tinkering…

Recently, a friend with an over-abundance of beauties shared a mass of his harvest with me. This gave me pause. I mean, how many salads and tomato sandwiches can I eat? The answer is 2947985687465, but how uninspired would that be?

I first wanted to prepare a chilled tomato soup with a fresh crab garnish (inspired by Palate). Then I set my sights on an heirloom tomato salad with opal basil and torn croutons (inspired by Suzanne Goin). A tomato tart? Tomato aspic (No. Everyone thinks that's gross, except me)? Tomato sauce?? I settled on Baked Tomatoes with Goat Cheese, Fresh Herbs and Hazelnut Breadcrumbs; a version of a recipe I found in Bon Appetit (August, 2009), with a few of my own modifications. This was pretty tasty and quite beautiful, but I must stick to my guns as far as the importance of tomato purity. With the one, lonely tomato left behind from this dish, I tossed it with a bit of salt, pepper, oil and basil. I can’t think of anything that would have enhanced that tomato more.

Baked Tomatoes with Goat Cheese, Fresh Herbs & Hazelnut Breadcrumbs

Ingredients

2 cups coarse fresh bread crumbs (from country bread, preferably whole-wheat)
4 to 6 large heirloom tomatoes (about 3 pounds total)
1 1/2 tablespoons chopped fresh lemon thyme or regular thyme, divided
1 tablespoon fresh oregano
2 tablespoons of fresh basil/opal basil, mixed, divided
3-4 tablespoons chevre
1/2 stick unsalted butter
1 cup hazelnuts, toasted , any loose skins rubbed off, cooled, and coarsely chopped


Preparation

Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow ceramic or glass baking dish.
Spread bread crumbs in a 4-sided sheet pan and toast in oven until dried and pale golden, about 15 minutes. Cool crumbs. Increase oven temperature to 450°F.

Thickly slice tomatoes and arrange, overlapping, in baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and sprinkle with 1 tablespoon thyme, oregano, and 1 tablespoon of the basils. Sprinkle chevre throughout. Melt butter in a large heavy skillet over medium heat, then cook nuts and crumbs, stirring frequently, until golden, 4 to 5 minutes. Season with salt and pepper. Spoon evenly over tomatoes.

Bake until tomatoes are bubbling and crumbs are browned, 15 to 25 minutes. Cool to warm or room temperature and sprinkle with remaining 1/2 tablespoon thyme and the remainder of the basils.


Cooks' note: Bread crumbs and nuts can be toasted (but not cooked in butter) 1 day ahead and kept together in an airtight container at room temperature.

Julia Child Panel Discussion

I enjoyed seeing Julie & Julia even more the second time around. The theater was full and that made a big difference. It's a light romantic comedy, not a documentary, but the scenes with Julia are pure joy. Just as wonderful was hearing several of her friends and colleagues reminisce about her at a panel discussion put on by the San Francisco Professional Food Society after the screening.

The moderator was Janet Fletcher, author and food writer at the San Francisco Chronicle. The panelists were Roberta Klugman, past Executive Director of the American Institute of Wine & Food, Margrit Mondavi, Vice President of Cultural Affairs at Robert Mondavi Winery; James Dodge, cookbook author and Director, Specialty Culinary Programs, Bon Appetit Management Company; Lexi Leban, the Academic Director of Digital Filmmaking & Video Production at The Art Institute of California and Linda Carucci, Chef Director at the The International Culinary School at The Art Institute of California.

Here are some stories panelists told about Julia:

Margrit Mondavi shared her impression that there was "nothing artificial" about Julia. She felt the portrayal in the movie was a little exaggerated but agreed with Roberta Klugman that it brought Julia back to life. She said Julia always wanted to go out for Chinese food and she realized, it was because it reminded her of her romance with her husband Paul whom she met in Asia.

She also told a funny story about being at Copia with a number of "ladies of certain age" each complained about their aches and pains and each had a more esoteric remedy to recommend than the next. Finally Julia commented, "Why don't you just take two Tylenol? It works!"

Jim Dodge remarked how down to earth she was, and recounted how at a dinner there was once a woman who was wearing lots of expensive jewelry and going on and on about it endlessly. Finally Julia interrupted, stared directly at her and said, "See this watch, I got it at Longs Drugs, for $9.99!" The boorish woman clammed up after that.

While living in Los Angeles, Dodge used to pick her up in his red truck and take her to lunch. He said she loved the truck and being up so high so she could see everything. One day he asked her where she wanted to go for lunch and she surprised him by saying Costco. Costco? Why did she want to go there, he asked. "Don't you know, she said, they have the best hot dogs!" She ordered a hot dog and a Coke, he said, never a Diet Coke. He watched the customers recognize her but stare is disbelief. Afterwards she said, "Let's go inside and look for bargains," and so they did.

Her care and concern for others and they way she nurtured professionals was mentioned by all the panelists and illustrated by this story as well. Dodge shared that she loved steak and once he noticed she was having difficulty because her steak was so overcooked. He offered to send it back and she said, "Oh no, it would upset the chef."

About the book, My Life in France, Dodge said it was tremendously important to her that the book be written. Though a private person about some things, he believes it was because her grand nephew, author Alex Prud'homme was such a dead ringer for her late husband, that she was able to share many intimate details with him for the book.

Roberta Klugman was hard pressed to find a dark side to Julia, but did admit she could be short with people when she was tired. She said Julia liked to be independent and didn't always want chaperones, she once demanded to be dropped off at Macy's so she could buy a girdle.

Carucci remarked how curious she was, that she was very much a lady, but also somewhat earthy. In a gracious moment Carucci said at a lunch Julia was interrupted by two men who came over to her table and asked to have their picture taken with her. She excused herself, chatted with them and took pictures then returned to the table, the discussion and her sentence!

At her house in Cambridge, Carucci noticed all the paintings in the house had cats in them. She chatted with Julia about cats and told her she had two sibling cats but of different breeds. Julia didn't understand the intimate details of cat breeding and the possibility of multiple partners and fathers in a given litter. Poor Linda Carucci had to explain the facts of life to a very curious Julia who wanted to know every last detail.

Curious, caring, funny and down-to-earth, the picture painted by those who knew her only served to make those of us who didn't appreciate her even more. Bon Appetit!

天天海南咖哩饭 Tian Tian Hainanese Curry Rice

Following the recommendations of a fellow foodie, I came to Blk 116 Bukit Merah View, 天天海南咖哩饭 Tian Tian Hainanese Curry Rice. The stall resides in the 鸿裕 Hong Yu Coffee shop. This sunny afternoon, I came, I ate and I enjoyed.

My S$7 Curry Rice Lunch from Tian Tian

S$7 for everything that's spread out here.

I thought it's good value for the quality.

Pork Chop

The crispy pork chop is drizzled with the same sauce as the pork patty.

Minced Pork Patty

The minced pork patty came "swimming" in a

bowl of peppery sauce with onions, peas and corn.

A bite off my minced pork patty

Half bitten pork patty over the "curried" rice.

"Curried" Squid

This is a portion for one person. A whole piece of the squid

will cost S$7. The squid is very tender as it is well cooked.

Overcooking this will result in a heap of "rubber bands".

Stir Fried Cabbage

It doesn't look at all appetizing on its own but the look is

deceiving. Compliments well with the "curried" rice.

Tau Pok

The tau pok is so so only .....

"Curried" Rice

My plate of "curried" rice with a a different tinge of yellow

and orange. A small myriad of curry and braised sauces

was drizzled on my plate of white rice. More curry sauce please!

The Curry Rice Stall in the Kopi Shop

A little queueing may be needed at the stall. It's after all a stall

that has made a name with the several media coverage.

Address : Blk 116 Bukit Merah View, Hong Yu Coffee Shop.

Opening Hours : 8:00am~9:30pm (Closed on alternate Tuesday)

Country : Singapore

LA Eats

Going to Los Angeles on a whirlwind trip to see a preview of Julie & Julia meant I also got to hang out with pals, and of course, eat. I didn't have much time, but I have to say, I squeezed in some pretty good meals. My choices were somewhat dictated by convenience, so they are all in pretty close proximity to Hollywood, which is where I was staying (without a car).

Burger

I arrived in LA just in time for lunch before a long afternoon poolside. The burger joint at the hotel, 25 Degrees, was better than I expected. The bun was freshly made and the right texture, the meat was very juicy and cooked rare, as I had requested it. I had the "number three" with mezzo secco jack, green chili, chipotle mayo and avocado. All the toppings made this burger very messy to eat, I think next time I would order a plain burger instead.

It also came with ridiculously good parmesan dusted sweet potato fries, crisp from the first fry to the last. I would have liked to try the Guinness milkshake but I had no room for it. Service was indifferent at best, which was all the more unfortunate since the food was so good.

Pizza

Having just written a story on pizza for a magazine, my brain was totally fixated on getting a slice. Actually, I am fairly frequently fixated on pizza, just the way I'm wired, I suppose. I was particularly eager to try Pizzeria Mozza, having read about the Mario Batali and Nancy Silverton partnership since before it even opened. Fortunately I had enthusiastic diner and fellow blogger Kelly to accompany me. We dug into a variety of appetizers and each ordered a pizza as well.

My Margherita pizza was good, but it wasn't perfect. Having been to Naples, I can say I have tasted pizza perfection. While the toppings were fine, the crust was a bit too glutenous. Real Neapolitan pizza is light and puffy and crisp at the same time, but not overly chewy. Still, I enjoyed the pizza paired with a bubbly prosecco and it was a lively place to dine.

Mexican

I heard some good things about a fairly new Mexican restaurant called Mexico Restaurante y Barra in West Hollywood and couldn't pass up the opportunity to be treated to dinner there. Matt came with me and we tried a lot of things on the menu. I had a one of the best margaritas ever, the "Silverrano" with Corzo Silver, muddled cucumber, serrano chiles and lime sour. It was tangy, smoky, spicy and at the same time refreshing. Just the thing to whet your appetite!

The quesadillas were very delicate and flaky with squash blossoms and poblano pepper filling and I couldn't stop eating the chunky guacamole. But the biggest hit of the evening was the Cilantro Cumin Carne Asada which came with with onions, avocado and escabeche. Each element was succulent and the seasoning was spot on. The portion was huge and Matt went home with leftovers. The place is like a party, very Mexican in an LA sort of way. In a word, fun!

Donuts & Pancakes
Who better to give me a tour of the Fairfax farmer's market than Amy Ephron? I've known Amy since I started writing for her site, One for the Table, almost two years ago. She grew up in LA and knows the stories behind so many of the vendors.

We swung by Bob's for an ethereal donut and to Du-pars for a full on breakfast where we ordered pancakes "for the table."

Amy was right. Those pancakes are the best thing ever, light, fluffy, flavorful, kind of like the Platonic ideal of a pancake. I rushed home hoping to find the recipe in my friend JoAnn's cookbook,LA's Original Farmer's Market Cookbook, but alas, the recipe is a trade secret. I guess that just means I'll have to go back for more...

BAKEWELL TART

ahhh..finally, i think i got this one right...

the imfamous BAKEWELL TART

2nd try, but the first was so disapointing that i thought the English might have failed on this one...because, of course it just couldn't have been MY fault...right?

i definitely owe this one to Natilie @ Natilie's Killer Cuisine

for some reason her recipe, discription and photos caught my eye and made me want to try again. i also saw a ton of beautiful examples at tastespotting.com for the daring baker's challenge. that reminds me...i still have to try to get into the daring bakers and sign up.

this little english nibble was so good i can't wait for the opportunity to try another combo of flavors. so many ideas from the challenge.

i do love this combo with the apricot jam. i used Bonn Maman. i think the key is to use really good jam, one that you really like AND my secret weapon was GOOD almond flour. the first time i used almond meal from Trader Joe's (absolutely NOTHING wrong with this, but just not for this recipe)...love Trader Joe's...anyway, i found some beautiful blanched almond flour/meal at a Persian store in Irvine. nice and white and finely ground. i have yet to try to grind it myself. i'm afraid i'll end up with almond butter.

i wont get into the recipe or discription, because it was explained all too well in all the challenge blogs. i DO suggest trying a bakewell tart of your choice. once you try FRANGIPANE ANYTHING i know you'll become obsessed with it and start searching out other recipes involving this yummy almondy rich goodness.

Interview with Nora Ephron

Have you gone to see Julie & Julia yet? I saw it in a preview screening, but I'm eager to see it again, especially for all the Julia Child scenes and all the food. While I missed out on an exclusive interview opportunity with the stars of the film due to technical difficulties, I did get to squeeze in a couple of questions via email to the director and writer, Nora Ephron.

I heard you had the actors participate in a cooking class, what was the goal? How was the experience?

Both Amy and Meryl did a little knife work and we all learned to bone ducks, something I promise you none of us will ever do again, especially me.


The food in the film was so compelling and sensual. What are some of the challenges associated with directing/shooting scenes with food?

Of course it helps to like food, but it was especially great that my cinematographer Stephen Goldblatt understood how important food was as a character in the movie.  We wanted to food to look homey, but we also wanted it lit beautifully.


Do you read food blogs? Do you like them?

I love food blogs.  Love Ed Levine's Serious Eats, and Chowhound, and of course my sister Amy Ephron's One For the Table.


What appealed to you most about Julie Powell? And about Julie Child? What is their relevancy for today?

I loved the idea of combining their stories, in part because it was a way of writing about what books are and what cooking is ... a way to communicate through the ages.