Wednesday, September 30, 2009

Coconut-Pecan Cupcakes with Chocolate Ganache


This recipe was take from yet another recipe from my favorite cupcake book of the year, Martha Stewart's Cupcakes. Martha's recipes are great, but sometimes they get a little complicated for a novice baker such as myself. So I was definitely pleased with the flavor since I was able to complete her entire recipe. It wasn't your typically sweet cupcake. To me, the cake tasted like a moist muffin and the ganache has a rich, decadent taste. Here's the recipe:


COCONUT PECAN CUPCAKES

1 c. firlmly packed sweetened shredded coconut

3/4 c. pecans (3 oz.), toasted and cooled

2 c. sugar

2 1/4 c. all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

3/4 c. (1 1/2 sticks) unsalted butter, room temp

1/4 c. creamed coconut (or 4 tablespoons unsalted butter, room temp)

1 tablespoon pure coconut extract

4 large eggs, room temp

1 c. plus 2 tablespoons unsweetened coconut milk (9 oz.)


Preheat oven to 350 degrees. Line standard muffin tins with paper liners. In a food precessor, finely grind shredded coconut; transfer to a bowl. Process pecans with 2 tablespoons sugar until finely ground. Sift together flour, baking powder, and salt; stir in ground coconut and pecans.


With an electric mixer on medium-high speed, mix cream butter, creamed coconut, and remaining sugar until pale and fluffy. Add extract and then eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with 2 additions of coconut milk, and beating until just combined after each.


Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, 20-22 min (cupcakes will not be domed). Turn out cupakes into wire racks and let cool completely. Cupcakes can be stored overnight at room temp or frozen up to 2 months, in airtight containers.


To finish, dip tops of cupcakes in chocolate glaze, then turn over quickly and garnish with toasted coconut.


CHOCOLATE GANACHE


2 c. unsweetened coconut flakes, toasted

6 oz. semisweet chocolate, finely chopped

2/3 c. heavy cream

1 tablespoon light corn syrup


Place chocolate in medium heatproof bowl. Bring cream and corn syrup into just a simmer in a small saucepan over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.


Using a spatula, gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy. (if any chocolate pieces remain, strain mixture through a fine sieve and discard solids). If not using immediately, glaze can be refridgerated up to 5 days in an airtight container. Reheat gently before using.




Hope you all give this a try!


Orochon Ramen

We were inspired to eat at Orochon Ramen because we had seen an episode (yet another foodie show) of Man v. Food on the Travel Channel with Adam Richman. If you're not familar with the show-I'll explain. Adam travels to different cities in search of local hang-outs and unique menus. The highlight of the show is when Adam "takes on" a menu item from a restaurant, kind of like competative eating. Some previous challanges include: Eat a 72 oz. steak, with sides (bread roll with butter, potato, ranch beans, shrimp cocktail, and salad) in less than one hour or eat 6 "Atomic" chicken wings in a habanero sauce. At Orochon (located in little Tokyo in dowtown Los Angeles), Adam conquered a serving of the "Special No. 2," an incredibly spicy soup made with 10 kinds of chilies in the "Hot Ramen Challenge." If that doesn't sound crazy to you, just check out the menu below. The menu gives you a WARNING!! Specials #1 and 2 are eat at your own risk!


The menu is very simple. You choose the soup base: miso, soy sauce or salt, pick your number of spiciness and choose additions. The ramen ranks from 1-7, with 7 being non-spicy and 1 being VERY spicy. We both ordered #6 (and I could barely finish it!!). The ramen comes with green onions, egg, pork, bamboo and garlic. The ramen was delicious and SPICY! I was sweating while I was eating it! Not only is the ramen cheap and delicious, but the portions are huge!! I took half of my bowl home!
If you can take the heat, make your way over to Orochon. Be sure to arrive early, the place gets packed for lunch and the seating is limited.











The Waffle

For that perfect hang over fixer-upper, head over to The Waffle on sunset blvd for breakfast. Boy, do I love breakfast!! If you're like me, you could eat breakfast all day.. hah! The decor of the restaurant is cute with a 70's vibe with browns, mustard yellows and oranges all around, just like those old coffee shop truck stops. There's also an upstairs part of the restaurant which I think is a bar and a whole separate menu-its called the Big Rig Bar. Seating is available inside or outside on the patio.

The menu also features lunch and dinner..but lets get to the good stuff! I ordered a lemon curd blueberry waffle. Yum, so good! My waffle was perfectly cooked-crisp and golden! And the sauces together were sweet and fruity!
My husband ordered the BAKED-IN apple-wood smoked bacon waffle! This wasn't just bacon ontop of waffles-there were small bits of bacon INSIDE and all over the waffle! It was crazy! It was even better with maple syrup!

Some things to try for next time: Cornmeal Jalapeno Waffle, Baked-In Pecan waffle :)

Fair Oaks Pharmacy


This is a one of a kind trip back to the past. Where in southern California can you still find an old fashioned soda fountain with a real working soda fountain?? --At the Fair Oaks Pharmacy in South Pasadena, CA. It's a ice cream parlor, cafe and gift shop all in one! We luckily stumbled upon it on our way back from the Huntington Library. We recognized not only the line of people outside but the famous sign we has seen on a Diner, Drive-In and Dives (I'm an avid fan of the show) on the Food Network.
We were lucky to get a seat at the counter because the place was extremely busy. The service was frenzied, but friendly. We had the magnificent All American Banana Split! Vanilla, Chocolate and Strawberry ice cream with hot fudge, strawberry and pineapple sauce and a split banana. Wow! it was awesome! Definitely a place to visit again! And don't forget to check out the gift shop with neat gifts!

Monday, September 28, 2009

Ketchup



If you have a chance to go to this place, you NEED to visit. Ketchup on Sunset Blvd has a trendy atmosphere with an indulgent and satisfying menu and cocktails. It's a gourmet twist on childhood favorites like mac n' cheese and burgers. What makes Ketchup so fun is their 5 homemade ketchups. I recommend ordering the "threesome" (garlic parmesan, sweet potato and cajun fries) thay way you get to taste all of the delicious ketchups! Another popular menu item is the barking dogs: 2 mini kobe beef hot dogs, classic kobe beef chili, melted cheddar, and homemade ketchup. And those are just appetizers!!

We ending up getting the Mac N' Cheese with white truffle and dungeness crab! wow!! soo rich and sooo incredibly good!
For the entrees, my husband got the "Grand Daddy". It's a 12 oz special blend of USDA prime beef and short rib burger, smoked applewood bacon, shallot confit, heirloom tomato, baby arugula, Irish cheddar and served with truffle fries (tossed in white parmesan and white truffle oil). YUM!!! The burger was juicy, well marbled and the bacon was delish!
My dish was fabulous too! I had the summer truffle sausage risotto: grilled mild sausage summer links, sauteed onions and peppers, in a mild summer sage truffle sauce, over saffron risotto.



And I ALWAYS have to gets dessert! Coconut pound cake with salted caramel ice cream. I love salted caramel ice cream!
I highly reccomend Ketchup for a fun evening out. The menu was creative and inspiring while the music of rock n roll definitely set the party mood! Prices range in the mid $20s for entrees and $15-18 for appetizers. The service was friendly and cooperative too.