The Cottage

Breakfast. One of my favorite meals of the day. I could have breakfast foods at any time of the day, for any or all meals. To me, there's nothing better than an oozy egg yolk, or fluffy buttermilk pancakes, or hot mushy oatmeal. Yum.

Me, D, and my sister had brunch at this place in La Jolla (San Diego) called The Cottage. I wish I took a picture of this place from the outside, because it is just adorable! It literally is a cottage, with a lovely little outdoor patio. And of course, since it's San Diego, the beach is close by and the scenery is picturesque.

I ordered from the breakfast menu, of course, and selected the Sorrento Eggs Benedict with sliced tomato, prosciutto, asparagus, and basil. It was delicious! Although the eggs were slightly overcooked (not runny enough!), the house made signature hollandaise was nice, and the cottage potatoes were a nice accompaniment.


I apologize that this posting is thin in words and pictures, but there is more to come!

First class!

Flying is not necessarily my favorite mode of transportation. I generally cannot get comfortable in seats that are narrow, that recline from 90 degrees to 80 degrees, and the 1/2 ounce bag of pretzels they hand out like consolation prizes.

However, on this latest trip to California, D was able to get us first-class tickets using his miles! It was such a lovely and pleasant experience, it will be challenging to go back to coach. Clearly, the seats are much larger and roomier, and they recline to maybe 45 degrees. But maybe the best part of first-class was the food! Sure, it wasn't fine dining in the air. But, it was far improved from the bag of pretzels and small cup of soda.

First, they brought us warm salty nuts (I hear you snickering). They were delightful! A lovely combination of macadamia, walnuts, cashews, and almonds. Yum. They also brought all the beverages in real glass tumblers (not plastic!).


During the first leg of the trip, they served us dinner. I had the cheese ravioli, which were surprisingly pretty good for airplane food. Sure, it was probably just a few steps above Chef Boyardee, possibly frozen/re-heated, but nonetheless, it was nice to have a warm meal. Not to mention, the white cloth napkins, real silverware, and accompaniments such as a roll and dessert. The ravioli were smothered in a rich tomato sauce, and were stuffed with a nice blend of cheeses. Overall, I was pleased.


On the next leg of the trip, the flight attendant asked, "will you be joining us for a fruit and cheese platter?", to which I responded, "Heck yeah!" Just kidding. I politely accepted her invitation. The cheese was mediocre, just your basic cheddar and swiss, but the fruit was pretty good. The ham and roast beef were good also, but nothing beyond your standard luncheon meats. Again, what made it memorable was the presentation -- white cloth napkin, real silverware. I'm such a sucker for this stuff!


I didn't take any photos on the way back, but we had a shrimp salad for lunch. The shrimp were completely overcooked and rubbery, and the salad itself was basically iceberg lettuce (horror of horrors!). But it came with a minestrone soup, which was salty, but quite good. They also served the same ravioli for dinner, which was exactly the same as the first leg of the trip.

Overall, I am very pleased with the food that was served in first-class. Certainly, I would have rated it "thumbs down" if I had the same food at a restaurant elsewhere, but the fact that this food was served on an airplane made it somehow much tastier and palatable. This was probably my first and last experience flying first-class, but it won't soon be forgotten!

Stay tuned...

I've been away on vacation in California, hence my absence from blogging for the past week or so. But, I have accumulated plenty of fun food stories and pictures... it will be a massive review of airplane food, breakfast/brunch places, burgers, fine dining with a celebrity sighting, cupcakes, and a little home cookin' with my siblings.

Stay tuned...

The view from the plane window on departure from Boston.

Snowed In -- Soup and Sandwich

D and I were snowed in today -- I had no class, and he didn't go into work. What could be more satisfying on a cold snowy day than a warm bowl of soup and a nice hot sandwich? I decided to try a new recipe, courtesy of SeriousEats.com, and also make some chicken melt sandwiches.


The soup is a White Bean and Tarragon Soup, and it is as delicious and luxurious as it sounds. It's quite a simple recipe, with the tarragon being the only remotely "special" ingredient. Tarragon I had never used in cooking before, so I wasn't too familiar with the taste of this particular herb. However, I found it to be very pleasing to the palate with a gentle anise/fennel/licorice flavor.


You'll see that the recipe calls for 2 Tbsp of butter. I rarely use butter when cooking, but this time I decided to go for it! It was very well worth it, as expected. The flavor of butter is rich and smooth, and just 2 Tbsp is not enough to make me feel that guilty!


I am a big fan of any beans, and white beans are my favorite choice for soups and stews. I find them to be more velvety than other beans, and I appreciate their smooth buttery color. They provide a lovely texture to soups, especially if they are mashed up just slightly.


As for the sandwiches, I love love love hot panini sandwiches. We ran out of tuna, but we had one big can of chicken that I thought would make a nice chicken melt sandwich. I preferred my sandwich in the traditional panini style -- two pieces of bread, grill marks on both sides. D preferred his to be open-faced -- one piece of bread, with the cheese melted in the broiler. I simply mixed the chicken with some low-fat mayo, salt, and pepper, and used aged white cheddar cheese. I added some baby arugula to my sandwich as well.


The soup turned out beautifully! The tarragon added much needed depth and an interesting flavor. I cannot imagine this soup without the tarragon, it would be much too boring! The scallions provided a gentle onion flavor, and the carrots cooked down to sweet and colorful orange specks. I did not have a stick blender nor a potato masher, so I just used the back of a wooden spoon to break up the beans as much as I could. This left a slightly thickened soup that still retained some whole beans. I garnished with just a drizzle of olive oil, freshly cracked pepper, and a bit of fresh tarragon. It was the perfect accompaniment to the sandwiches!


White Bean and Tarragon Soup

3 14-oz cans of white cannelini beans, drained and rinsed
3 bay leaves
2 Tbsp butter
1 Tbsp olive oil
5 scallions, roughly chopped
1 medium carrot, peeled and finely chopped
2 cloves of garlic, minced
4 cups chicken stock
1/4 cup fresh tarragon, roughly chopped

1. In a large soup pot, heat the butter and olive oil. Add the scallions and cook for 3 minutes. Add the carrots and garlic, and cook for about 5 minutes, or until the carrots are soft.
2. Add the beans and chicken stock. Bring to a boil, then add the bay leaves and half the tarragon leaves. Drop the heat to low to allow the soup to simmer, about 20 minutes. Blend/mash/food mill/stick blender the soup to the desired consistency.
3. Taste for seasoning and adjust as needed. Serve with a drizzle of olive oil, a bit of tarragon, and freshly cracked black pepper. Enjoy!

Dabin -- Korean cuisine in the 'burbs

D and I had a little date tonight! We chose Dabin Restaurant in Lexington, MA, a proverbial "Japanese & Korean" restaurant. The restaurant is clearly owned and operated by Korean people, but like many other Korean restaurants in the area, they have to market the restaurant as Japanese as well in order to attract clientele. Being in an area with people who are not familiar with Korean food, the only way these restaurants will survive is if they are also Japanese restaurants. Sad, but true. It's website also markets itself as a "fine dining experience" which I will dispute. But, I think these marketing strategies are necessary given the relatively affluent residents of Lexington, MA.

For those of you who have been to Korean restaurants, you know that the pan-chan (side dishes) should follow a few basic rules:
1. There should be quite a variety of pickled vegetables, including kimchi.
2. There should be at least 5 different types of pan-chan.
3. The restaurant staff should replenish any empty dishes of pan-chan promptly and without question.


Unfortunately, Dabin did not seem to follow these three simple rules. They brought only three pan-chan, none of which would constitute kimchi (the romaine lettuce in a spicy-vinegar sauce does not constitute kimchi). Once we finished the pan-chan, they merely took the empty dishes away, and did not bring freshly replenished pan-chan back to the table. I was disappointed on many levels.

However, the entrees themselves were quite good! I ordered the soon doo boo jigae (my favorite dish, see my previous post about making my own at home). D ordered the dolsot bibimbap (in the hot stone bowl). We also ordered two rolls of maki (salmon avocado and spicy tuna).


The sushi came out first. It was pretty standard, and relatively satisfying. Nothing too fancy, but certainly not as disappointing as that experience in Nashua, NH!


I found my soon doo boo jigae to be quite satisfying. Although it did not arrive bubbling, as it should, it was tasty and spicy. There were large pieces of a variety of seafood, including scallops, squid, fish cake, and a large clam. There were also vegetables strewn about, including scallions and zucchini. This is one of the better soon doo boo jigaes I have had in the entire Boston area, which says a lot! I will definitely come back for this dish alone.


D's dolsot bibim bap came out sizzling, as it should. They cooked the egg properly, with the yolk runny and bright yellow. The best part, of course, were the pieces of almost-burnt rice at the bottom... crunchy, almost sweet, these pieces added a welcomed texture to the dish. The only complaint he had was that the quantity of beef in the dish was minimal. Definitely not enough meat for a growing boy like D!


As for prices, I think it was overpriced!! Perhaps it's because this is a "fine-dining experience," but this does not justify charging too much for food that is quite basic. Both the soon doo boo jigae and the dolsot bibim bap were $15.95 each. Sure, it's not expensive for a date night, but in my opinion, overpriced for basic Korean food.

Overall, we were pleased with the experience. Besides the pan-chan issue, and the prices, we enjoyed the food and will likely come back again. I recommend Dabin if you're out in the 'burbs looking for Korean food!

Lunch at L'Espalier

Photo credit: www.lespalier.com

My dear friend, K, was so kind to take me to lunch at L'Espalier. Let's just say K is a regular there, and they welcomed him back by name. K has always spoken highly of L'Espalier -- the food, the service, the ambiance. Of course, L'Espalier's reputation speaks for itself as the ultimate fine dining establishment in Boston. It recently moved to it's much larger and more modern location at the Mandarin Oriental Hotel, from it's much smaller, more traditional, brownstone location across the street.

The decor is warm, soothing, modern, clean, and very welcoming. The restaurant consists of several dining rooms, and we were seated by the window in the "corner room" overlooking Boylston Street.

Photo credit: www.lespalier.com

Now, the food... it's challenging to put in words the sheer joy and pleasure I receive from consuming truly exquisitely prepared food. We both indulged in the six-course Winter Degustation. (I wish I could have brought my camera in, but it was not the appropriate setting).

First, we had a Skip's Island Creek oyster with Meyer lemon sorbet and North American caviar. It was cold and refreshing, with the briny sweetness of salt water. A top notch oyster, prepared simply to maintain the freshness of the oyster itself.

Next, we had duck pastrami with frisee, some other greens which I cannot recall, and grapefruit. This was the perfect juxtaposition of sweet and salty. The pastrami was delightfully smooth and salty, which was complemented nicely with the segments of pink grapefruit.

Third, we had the lobster BLT -- lobster salad with tomato relish, smoked bacon, and avocado butter. It was served with paper thin potato chips seasoned with paprika. This was simply divine! It was rich and buttery, the lobster cooked to perfection without the slightest hint of being rubbery or overcooked. The chips were the ideal accompaniment, without too much grease or seasoning.

Fourth, we had lamb with white beans, carrots, radishes, and mushrooms. I don't have details of this dish (I was too enthralled with the food to recall precisely what the components of the dish are), but I do recall how delicious it was! Neither K nor I have lamb too frequently, but we were both pleasantly surprised at how tender, moist, and non-grisly it was. The lamb was cooked just right, sliced so easily under the blade of my knife, and simply melted on my tongue. De-li-cious!

Fifth, we had a selection of three cheeses with condiments. I don't recall the exact types/names/origins of each cheese, but here's what I remember: a brie-type of cheese which was creamy, mild, and not particularly memorable; a raw goat's milk cheese from Vermont which was pungent in odor and taste, quite sour and tangy, and strong in flavor; a blue cheese from Tanzania from an animal (sheep? cow?) that feeds on seaweed, lending a subtly ocean-y flavor. The condiments were delicious on their own -- buttered crostini, some type of berry jam, and roasted pistachios. Overall, a delightful selection of cheeses!

Finally, we had our trio of desserts. I was looking forward to dessert, because the pastry chef is from Korea (my family's homeland!). We had a chocolate and macadamia brownie, a decadent chocolate torte with strawberry pearls, and a praline layered cake. All three were rich and buttery, and I couldn't get enough! What a perfect ending to a very memorable and palate-pleasing meal.

The service was great, with each member of the team being attentive and polite. Truly, it was with their help that this was more than simply a meal; it was a dining experience that will not soon be forgotten.

A big thank you to K, my friend and fellow (recently licensed) nurse, who shares the same joys and pleasures from good food, and good company. It was an experience I will savor in memory, and one I hope to repeat at some point in the future. I highly recommend L'Espalier, particularly for a special occasion. You won't regret it!!!

Kick ASS!

Cupcakes. How I love thee.

Truly, cupcakes are my weakness. Sure, I like plain old cake, too. But there's something about having my own individual baked creation in all it's crumbly frosting-y glory that makes me so delighted and giddy.

And, what could be better than cupcakes from a place called Kickass Cupcakes! Just off the center of Davis Square in Somerville, MA, this small cupcake shop is filled with any cupcake you can imagine -- anything from your basic chocolate or vanilla, to mojito cupcakes, to champagne bubbly cupcakes, to cupcakes for your cat!!


D was sweet to bring me 6 cupcakes after I took my boards. Does he know what I love or what!? Anyway, they were all moist, delicious, sweet, (mostly) memorable. I don't remember what all of them are, but here's what I do recall:

Lucky Cupcake (top middle in photo): Luscious lemon cupcake with white chocolate buttercream and candied ginger, comes with a fortune
Limited Edition Champagne Bubbly (bottom left): Vanilla cupcake with champagne soaked strawberry center and pink champagne icing
Super Chocolate (bottom middle): Chocolate brownie cupcake topped with bittersweet chocolate ganache and covered with chocolate shavings
The Mojito (bottom right): Rum-soaked cupcake with sugar cane lime frosting and fresh mint

Ok, so I don't remember the other two. But I do know they were tasty!

I highly recommend Kickass Cupcakes for fun, creative cupcakes.

However... my loyalties still lie at Party Favors in Brookline. Their cupcakes and cakes are pretty basic chocolate or vanilla. But, the cupcakes are superbly moist and the frosting is just divine. You'll have to try both and tell me what your preferences are!