Monthly Archives: August 2011

I Like Presents

So at this point in my culinary career, most of my friends know that I love food. This in turn leads to food-related gifts. Right after I started cooking a few years ago my fabulous friend Saskia gave me a dog-themed apron and a football-shaped spatula for my birthday. It should be noted that this caused her to sky-rocket to the top of my list of favorite friends.

My world traveler friends recently brought me back some stellar finds. First up, from Memphis:

The Presley Family Cookbook! Featuring mouth watering recipes such as “cottage cheese and peaches” (in case you’re about to tear your hair out in curiosity, it’s… cottage cheese… mixed with peaches) and “neck bones with dressing.” Thanks, Meagan!

Next up, from Korea:


Green tea Kit Kat! Almost vanilla in flavor with just a hint of mellow green tea flavor. Far superior to the other popular Korean flavor of Kit Kat, Jasmine.

This is a… “rude” shaped egg fryer. I can not wait to move into my new apartment and have friends over for the most inappropriate brunch of their lives.

Thanks for the gifts, kiddies! You guys know me so well.

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Filed under Miscellaneous, Travel

I’ve got a brand new head on my shoulders

Take a look at my brand new header! I am in love. Iiiiiiiin love with it.

Thank you thank you thank you to Jen Stuart at Studio 71 Design for creating my vision. I knew at first sight it would be perfect for Food E!

And another thank you to my lovely friend Case for creating the original Food E. header (and for working for free! I’ll send you some cupcakes someday when I’m rich and famous and can afford the shipping).

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I’m on the iPad!

This must be what people felt like when they saw themselves on video tape for the first time. But how cool is this?! I can not hide my love for the iPad. And if you have one, get off your stupid, old, ancient computer and read Food E. on your iPad! It is SO much cooler.

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Mishmash

My first thought for dinner last night was, “Takeout.” Then I remembered my withering bank account. And my waistline. And my cholesterol.

My second thought was leftovers! I rummaged through the refrigerator, and since I was only cooking for one, decided I’d throw what I had into a pan and see what happened. Turns out… not so bad.

[Editor’s note: have you guys noticed that I love bacon? And cream? And that I will literally find any way that I can to incorporate bacon and cream into everything I eat? So much for that cholesterol.]

Spinach with bacon

On the menu:
Couscous with spinach, bacon, and almonds
Serves 4 as a side, 2 as a meal

1 cup couscous
1 tsp salt
1 cup water
2 strips of turkey bacon, cooked to crispy
1 Tbsp butter
1 cup spinach, frozen or fresh
1 tsp garlic salt
1 Tbsp heavy cream
1/4 cup slivered almonds

Add water and salt to a medium saucepan and turn to high heat. While you’re waiting for the water to boil, add butter to the skillet you cooked the bacon in and turn the heat to medium/low. Once the butter is melted, add the spinach.

(This is the time you’ll want to add the couscous. Add couscous to boiling water, stir immediately, turn off heat and let sit covered for 4 minutes).

Cook spinach until it is wilted and warmed up. Add garlic salt. Add cream and mix until incorporated. Add spinach to the couscous and stir. Add almonds and serve.

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Simple Dish

Sometimes you find yourself with too much squash. Don’t you hate that? It’s what some might call a “First World Problem.” Along the same lines as, “Someone scratched my Porsche in the parking lot of Nobu” and “The Pellegrino is flat.” Well, kids, I am really good at turning lemons into lemonade. Seriously, it’s just juice, sugar, and water… it’s not hard. I’m also really good at turning a surplus of something into a delicious dish!

On the menu:
Zucchini (or Mexican squash!) with Ricotta
Serves 2

1 large squash (yellow squash, green squash, zucchini, Mexican squash, whatever your heart desires)
2 Tbsp ricotta
1/4 cup mozzarella, shredded
2 Tbsp parmesan cheese, grated
1 tsp lemon juice
2 Tbsp Panko breadcrumbs
Salt and pepper to taste

Preheat oven to 450 degrees. Slice squash in half and scrape out seeds with a spoon. Lay skin side down on a baking dish. Mix together cheeses, lemon juice, and salt and pepper. Fill each half of the squash with ricotta mixture and top with breadcrumbs. Bake for 20 minutes.

This dish is perfect as a side dish, appetizer, or snack. And it’s as easy as pie. I literally whipped this together in 5 minutes before I ran out to get my laundry. And then I ate it alongside half a pizza. Don’t judge. K thanks.

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Drink up, loves! It’s Friday!

The giant margarita for 2 at Cabo Cantina, Los Angeles, CA

Just a quick Friday reminder that Food E. has gone through a minor change that will spur a whole lotta more major changes. I’m puttin’ some work in, friends. And money. Time and money. So you know it’s gonna be good.

Tell your friends! You can now go directly to LaurenFoodE.com! Bookmark it! Email it! Twitter it! Write it in the sky with smoke! I’m excited, and hell, you should be too.

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Roy’s Hawaiian Fusion

Sometimes I wish I could carry you kids around in my pocket so you could have a real bird’s eye view of my meals. Some are really sad and would make you feel like a chef extraordinaire for frying up a grilled cheese; others would have you drooling. Earlier this summer I went to San Diego and ate the best.Mexican.I.have.ever.tasted. Hoooly mackerel. After a 3 hour drive back from LA, the only words I could utter were, “El Cotixan?” Alas, I did not take any pictures.

What I did take pictures of was an incredible Hawaiian fusion meal enjoyed while overlooking the marina on my last, blissful night in town. Roy’s has locations all across the country but I like to think the one in San Diego is more authentic because of its proximity to Hawaii. And the fact that I ate the meal with a Hawaiian.

Hawaiian Style Misoyaki Butterfish Hong Kong with Sizzling Soy Vinaigrette

Roy’s Hawiian Fusion Cuisine, San Diego Waterfront, California. The menu at Roy’s combines Asian cuisine with a Hawaiian influence, serving up delicious, warm, homey cuisine. Roy Yamaguchi opened the first restaurant in Honolulu and now has 31 locations all over the country, and the world. I don’t usually cover giant chain restaurants, but this one was worth the write-up.

On the menu:
Wood Grilled Szechwan Spiced Baby Back Pork Ribs with Mongolian BBQ Sauce
Hawaiian Style Misoyaki Butterfish Hong Kong with Sizzling Soy Vinaigrette
Shellfish Platter
Pineapple Upside-Down Cake

Shellfish Platter

The Verdict: Oh hello spicy sweet delicious tender juicy beautiful meal. The ribs fell off the bone and were perfect with a sesame seed crunch. The butterfish was reminiscent of Nobu’s black cod, the shellfish platter boasted fat lobster and shrimp, and even the cocktails were rich and delicious. Everything on the table was rich but never heavy, and the view was just spectacular; a cherry on the sundae. By the time the warm made-to-order cake came, you could’ve given me a pillow at the table and I would’ve taken a nap right there, full and happy and already missing sunny California.

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Filed under Chefs, Travel