Restaurant Sportlight: Larchmont Bungalow

Hi Foodies!!

I had the ultimate brunch today at Larchmont Bungalow and had to share with you.  It was beyond amazing and those of you who follow my blog know how much I love brunch!  If you ever find yourself in West Hollywood and looking for a cafe that serves up a magical brunch I whole-heartedly recommend Larchmont Bungalow.  Although they are known for their red and blue velvet pancakes, I decided to go with the Strawberry Tequila French Toast and I'm so glad I did.  I paired it with an iced coffee for my daily caffeine fix and it was perfect.  Ch-ch-check it out below.

XO,
Brittany

Strawberry Tequila French Toast

Mom's Award-Winning Blackberry Pie

One of my favorite things about going home during summer (besides escaping LA traffic) is the bountiful orchard that is ready for harvest!  From plums and apples to pears and blackberries, our property becomes filled with fresh fruits that you just can’t get living in a big city.  When I was younger, a family friend would host their annual blackberry pie contest every summer and throughout the years my Mom perfected her blackberry pie recipe, finally winning the coveted, “Best Tasting Blackberry Pie” title.

I hope you enjoy this sweet treat as much as our friends and family do!

Mom’s Award-Winning Blackberry Pie

1 package Pillsbury refrigerated pie dough (for top and bottom)
4-5 cups fresh blackberries

1 tbsp chopped cold butter

1 egg white

½ cup sugar

¼ cup Tapioca

½ grated lemon peel

Step 1: In a large bowl gently combine blackberries, sugar and tapioca making sure not to crush any of your berries.

Step 2: Place pie dough round to the bottom of pie pan and fill with blackberry mixture.

Step 3: Sprinkle berries with chopped butter and grated lemon peel.

Step 4: Cover berries with additional pie dough, pinching together the bottom and top to create a scalloped effect.

Step 5: Brush top of pie with egg white and sprinkle with granulated sugar.

Step 6: Place pie in a 350-degree oven and bake for approximately 30 minutes.  The pie is ready when the crust turns golden brown.

Tip: You may cover outside edges of pie with foil to prevent crust from over cooking.

***Serve with a generous scoop of vanilla ice cream for a “berry yummy” dessert.

What are your tips and tricks for a scrumptious blackberry pie?

Pesto Bruschetta

I love a good appetizer and if I’m able to incorporate fresh produce into an Italian pre-dinner treat, I’m all for it!  Whenever my family and I go to an Italian restaurant we always start with bruschetta.  Over the years, my Dad has taken traditional brushetta and transformed it into something even more delicious - with pesto.  I hope you enjoy this little bite of heaven that my family can’t get enough of.

Pesto Bruschetta

1 baguette

4 small/medium vine ripened tomatoes

¼ cup pesto

¼ cup cheese (my favorite is the Quattro Formaggio cheese blend from Trader Joe’s, but a simple Parmigiana-Reggiano will do)

1 garlic clove, finely chopped

1 handful fresh basil, finely chopped

1 tbsp extra virgin olive oil

salt and pepper to taste

Step 1: Begin by cutting your baguette into 1 inch slices and place on cookie sheet.

Step 2: Generously spread pesto onto sliced baguette and sprinkle each slice with cheese. 

Step 3: Place your baguette slices into a preheated 350-degree oven.  Bake until cheese is golden brown and baguette slices are crisp on the edges (you may need to broil for the last minute).

Step 4: In a medium bowl, combine tomatoes, basil, garlic, olive oil, salt and pepper until well incorporated.

Step 5: Place tomato mixture on top of your crisp pesto and cheese baguette slices.  Voila, gourmet pesto brushetta! 

What’s your favorite Italian appetizer?

Appetizer Spotlight: Fig Baked Brie

Last time I was at home my Mom was raving to me about this delicious and super simple baked Brie she had at a friend’s house.  Needless to say, I was determined to give it a try.  The great thing about this appetizer is how easy it is to prepare and serve.  The sweetness of the fig nicely complements the saltiness of the cheese (my mouth is already watering.)  If you plan on bringing it as an appetizer beware, it disappears quickly!

Baked Brie with Fig Jam

1 Brie cheese round

1-2 tbsp Fig Jam

1 can Pillsbury crescent roll dough

Step 1: Carefully slice the Brie round exposing the soft cheese center.  You should now have two rounds.

Step 2: Generously spread fig jam onto Brie rounds then put rounds back together. 

Step 3: Unroll Pillsbury crescent roll dough and tear dough in half along the serrated line.  You should have two dough squares.

Step 4: Place Brie cheese round on dough, placing the second piece of dough on top.  Gently fold corners so that the dough covers the entire Brie.

Step 5: Place Brie on a cookie sheet and into your preheated 350-degree oven.  Bake until dough is golden brown and flaky.

***Serve with your favorite crackers for a spreadable and tantalizing appetizer.

How do you like serving Brie cheese?

Brunching Around

Brunch, that awkward time of the day that falls between breakfast and lunch.  In my small hometown of Penngrove, CA “brunching” is non-existent.  When I moved to Los Angeles a few years back, I was introduced to a whole new dinning sub-culture: brunching.  As an avid foodie and morning go-getter I’ve enjoyed hopping from place to place, trying the tantalizing tastes of many California brunching destinations.

I’ve included 5 of my go-to brunching spots, as well as my super simple DIY brunch go-to. 

1. Urth Caffé – Los Angeles, Calif.  

2. Alcove Café & Bakery – Los Angeles, Calif.

3. Starling Diner – Long Beach, Calif.

4. Tartine – San Francisco, Calif.

5. The Tea Room – Petaluma, Calif.

Caffe Mocha From Urth Caffe

Broiled San Francisco Stuffed Toast From Starling Diner

Orange-Cranberry Scone, Fruit Cup and Mocha From The Tea Room

Simply Delicious DIY Parfait

*Plain Greek yogurt

*Granola

*Seasonal berries

*Honey (drizzled on top)

My Simply Delicious DIY Parfait

I’m always looking for new places to try!  What’s your favorite brunch spot?

Super Simple Stuffed Shells

I may be a little late on the “shell game” but I recently discovered another great and simple meal go-to: stuffed shells.  I’m always looking for a super quick meal that I can whip up on a weekday using things I have sitting in my fridge.  The recipe I included below is scrumptious and can be easily modified to use whatever you have sitting around in the fridge. 

This meal can also be prepared ahead of time so all you have to do is pop it into the oven and voila!

  

Super Simple Stuffed Shells

14-18 jumbo pasta shells

2 cups vodka cream pasta sauce (feel free to use any kind of sauce, this is just my favorite) 

4 oz cream cheese

1 ¼ cups grated Parmesan cheese (1 cup for filling and ¼ cup for topping)

3 heaping tablespoons of pesto (I love the pre packaged pesto from Trader Joe’s)

2 cups cooked, shredded chicken (I tend to use a rotisserie chicken from the grocery store.  It’s easy and affordable!)

2 cloves minced garlic

Step 1: Cook pasta shells as directed on package only until they are al dente.

Step 2: In a bowl, combine cream cheese, Parmesan cheese (reserve the ¼ cup for topping), pesto, chicken and garlic.

Step 3: Pour pasta sauce into baking dish, lining the bottom.  Use the filling mixture from above to stuff your pasta shells and place on top of sauce.  Sprinkle with remaining Parmesan cheese.

Step 4: Place the stuffed shells into your preheated 350-degree oven for about 30 minutes. Enjoy.

***Toss a simple green salad to serve alongside and you are set to enjoy a great meal!

Let the Fairs Begin

Summer marks the start of street, county and state fairs and whether it’s the food, music, special exhibitions or a little bit of all three, California has you covered!

I had a blast this past weekend at the Hester Street Fair in Hollywood.  I die for food trucks and the Heirloom LA and Crepe’n Around trucks did not disappoint!  If you’re like me, you can’t leave a fair without having a sweet treat!  I thoroughly enjoyed tasting the Margarita and Pina Colada cupcakes thanks to the wonderful Cake Bar.  While strolling around to the various vendors, fair goers were able to enjoy fabulous live music from indie-rock tribute act, Black Crystal Wolf Kids. Awkward Family Photos topped off the fair with their wacky photo booth, which I took full advantage of!

Awkward Family Photo Booth

Heirloom LA Smoked Mac-n-Cheese Lasagna Cupcake and Salad

Hester Street Fair – Hollywood, Calif. // June 2, July 7, Aug. 18 and Aug. 25

This summer, New York’s favorite outdoor market is going Hollywood!  With over 120 vendors celebrating L.A.’s finest artisans, indie designers, know-it-all collectors, musicians, microbreweries and foodies!

LA Wine Fest – Los Angeles, Calif. // June 9-10

The LA Wine Fest is one of the biggest and best educational wine & food festivals!  With more than 550 wine, beer & spirit and food truck vendors, guests may sip their way to a wine-tastic time!

Haight Ashbury Street Fair – San Francisco, Calif. // June 10

The 35^th Annual Haight-Ashbury Street Fair is here once again and bringing Peace, Love and Happiness to the SF streets!  A variety of activities will be taking place including three stages offering live entertainment, six-blocks of arts & crafts, food and other merchandise.

Fillmore Jazz Festival – San Francisco, Calif. // July 7-8

Every summer, The Fillmore Jazz Festival welcomes more than 90,000 enthusiastic guests, who gather to celebrate the prosperous tradition of jazz, culture and cuisine, against the picturesque backdrop of Fillmore Street.

California State Fair – Sacramento, Calif. // July 12-29

The 18-day fair is a robust celebration of the State of California, its industries, agriculture and diversity of its people. This summer the State Fair is all about “fun that moves you”. This catchy theme is sure to inspire the young and young at heart to come out for big fun!

Orange County Fair – Costa Mesa, Calif. // July 13-Aug. 12

The 23-day, Home Sweet Home themed fair, will be packed with food, rides, exhibits, animals, music, action sports and fun, as well as the Super Pass, Pacific Amphitheatre Summer Concert Series, The Hangar and Action Sports Arena.

The Sonoma County Fair – Santa Rosa, Calif. // July 25-Aug. 12

Cruise On In to Sonoma County for this 17-day fair, complete with wine country racing, headline entertainment, spectacular carnival rides, junior and professional livestock shows and so much more.  The Hall of Flowers theme is “Ports of Call.” 

Downtown LA Art Walk – Los Angeles, Calif. // Second Thursday (every month)

The free, self-guided, public art phenomenon known as The Downtown Art Walk, brings together art lovers and community friends to the ever evolving downtown Los Angeles.

What is your favorite summer fair?

Curried Coleslaw

Oh summer, bringing heaps of sunshine and barbeque invites galore.  Don’t get me wrong, I love barbequing with family and friends, however, I am done with the same-old potato salad and coleslaw side dishes!  They all seem to taste the same – bland and loaded with carbs (and I still eat it – hating myself after every bite). 

A couple of years ago I was at a July 4^th BBQ when I first had a little (okay, a BIG) taste of heaven.  Usually if I say, “tastes like heaven” I’m referring to a chocolate lava cake or some other kind of delicious dessert, thanks to my massive sweet tooth that shines to the moon and back.  However, this time, it’s about the best coleslaw I’ve ever had!  I’m not sure if it’s my love for curry or my yearning for good coleslaw that makes this side dish beyond amaze, but guests always seem to gobble it up the minute it’s brought out.

Time to get to the good stuff.

Curried Coleslaw

½ cup mayonnaise

1 tbsp vinegar

1 tsp sugar

½ tsp curry powder

3 cups shredded cabbage

¼ cup raisins

2 tbsp sliced green onions (1/2 bunch)

¼ cup salted peanuts

Step 1: Combine mayonnaise, vinegar, sugar and curry powder.  Cover and chill. 

Step 2: Combine cabbage, raisins and onion.  Cover and chill.

Step 3: Just before serving add peanuts and mayonnaise mixture to cabbage. Toss well to coat. 

***This is the recipe for about ½ head of cabbage.  I double when using a whole head of cabbage.