Church and State: No Separation.

This past week, one of my foodie cohorts and I went on our second foodie adventure together (we are trying to make 2010 a year of adventures and new dining experiences). Since I've been back in LA, I've heard glowing reviews of Church and State, which is located outside of downtown LA, in the Warehouse district. The restaurant sits below the National Biscuit Company building which was converted into swanky lofts several years back.

The restaurant is cozy, well designed and hearkens back to Paris and what a typical bistro feels and looks like, if we were inclined to jump on a plane right this minute and head for gay Paris. Tables are close together and lights are strung, the only thing missing was the French music, but wait, we are in LA. Instead of the classic French music, they have replaced it with cool, cutting edge tunes, yeah, now it reminds you that yes, you are still in LA my friends.

The menu features typical dishes you might see on a menu at any French bistro - escargot, cheese plates, mussels, steak frites, french onion soup, the list truly goes on and on, which brings me to our selections of the evening. Mind you, it was definitely difficult to choose, there were so many things I wanted to try. I began the meal with the Salade Frisee aux Lardons, a frisee salad with poached egg, crispy bacon, delicate croutons and a simple viniagrette. Breaking the yolk up and letting it seep into the web-like frisee, this salad made me roll my eyes in ecstasy - several times I might add. The creaminess of the yolk and the saltiness of the bacon are a match made in ingredient heaven. My foodie co-hort ordered the Gratin de Macaronis et Fromage, how could she resist?!? This concoction of macaroni and cheese was divine. Made with Gruyere and Cantal, this decadent treat was thick, creamy, delicious and so well-balanced.

The Fruits der Mer was absolutely breathtaking, a slice of grilled bread with a generous slather of bright aioli livened up the plate next to a bouquet of shrimp, mussels, clams and potatoes in a saffron infused broth. Again, my eyes rolled with delight and my belly sang joyfully. The Poulet Roti was ordered by my foodie co-hort and while I only tasted the sauce (sweet and mellow tomatoes), she insisted that the chicken was moist and tender, not to mention the vegetables. A beautiful presentation too for such a simplistic dish.

And to finish off this intoxicating meal, the Chocolat Pot de Creme spoke my name (I'm sorry Creme Brulee, next time, I promise). The pot de creme was studded with caramel, fleur de sel, hazelnuts and raspberries. Rich, rich, rich, but I still managed to pick apart each ingredient. Considering that all these ingredients are rich on their own, I was surprised that each ingredient remained true to its form. The dark Vahlrona chocolate with the smoky caramel and delicate salt was simply melt-in-your-mouth food orgasm at best!

Now that I can finally say I've eaten at Church and State, there are many reasons why I want to return. The diners who sat next to us ordered several dishes we didn't get to try but the aroma and sight is enough for me to go back and order different dishes. There may be separation of church and state in America but please don't separate my Church and State in LA.

Conquering Kale.

On Friday evening after work I picked up my latest CSA share at Silverlake Farms. This week the share included fresh chamomile, celery, red romaine, arugula, kohlrabi, turnips, beets, russian kale, swiss chard, radishes, garlic and some fruit, oranges, tangerines and loquats. I've never had a loquat before and they were super delicious. Best compared to a cross between an asian pear and an apricot, this sweet stone fruit makes delectable jam (or so I'm told) and I think they would be a beautiful addition to any salad with walnuts and crumbled gorgonzola.

So this morning I decided to face one contender in the ring. For quite a while now, I've heard about the extreme benefits of kale and most importantly how many people enjoy the dark, leafy green. My only experience cooking with kale (it was curly kale) didn't turn out so well and I hate to admit it, but I consciously put that green out of my mind.

With a bunch of red russian kale in my CSA share this week, I decided to do a lil' homework and take on this lean mean green! Upon reading through several recipes for kale, I nailed down the key factor as to why my first kale experience didn't turn out as I had hoped - I didn't cook it long enough. Having thumbed through many magazines and books, I opted to turn 1/2 of my kale into a hearty and healthy breakfast. I sauteed some onion in olive oil and added some minced fresh garlic (from my CSA share). Then I added the chopped kale and about 1/2 c. of chicken stock (you could just use water, but I wanted to add as much flavor as possible). I wilted the kale in the poaching liquid until it almost evaporated for about 5-10 minutes, then I added another 1/2 c. of chicken stock. Repeat instructions above and voila - vibrant, sweet and tender kale. While the kale was wilting away in its happy juice, I fried an egg and made a piece of toast. Piled that egg on top of my kale and began my day with super duper Punky GREEN power! No longer afraid of this green, I am excited to see what else I can do with the rest of my stash.

Yummy in Your Tummy (A Tribute to Tom Yum Soup)

A couple of weeks ago, I assisted one Jet Tila's L.A. cooking classes at The New School of Cooking in Culver City. The class featured some Wazuzu Bistro's dishes (recipes from Jet's Las Vegas restaurant at Steve Wynn's Encore resort), including Tom Yum Soup, a classic Thai dish. Beloved by L.A. foodies, Jet has that "secret sauce" that you rarely see in a culinary classroom and that secret sauce is passion. As much as Jet is passionate about food, he's also passionate about his students. He goes to great lengths to ensure that students get what they pay for when they sign up to take one of his classes.

I was able to grab an extra copy of the recipes featured in that class and with his permission, I get to share the Tom Yum Soup recipe with you fine readers out there in cyberland. I made the Thai chicken stock on Saturday and it honestly took no time at all (about an hour or so total, give or take). I always enjoy shopping for groceries and picked up the "thai" items at Bangkok Market on Melrose Ave. This basic stock is chock full of Thai yumminess (no pun intended) - galangal, lemongrass, thai chiles, chicken parts, and kaffir lime leaves. Anytime you make your own stock, it requires the attention of a child in the sense that you need to skim off any fat and foam that surfaces to the top throughout the simmering process. I check the stock every 15 minutes or so to see if the stock is ready for skimming. The next day I actually made the soup which included the fabulous stock, shrimp, straw mushrooms, roasted thai chiles, and kaffir lime leaves. A great cure for a cold or a yummy one pot meal on a rainy day, this Tom Yum Soup will definitely make your belly and your heart happy.

TOM YUM SOUP

copyrighted by Jet Tila (2004)

Thai Chicken Stock

1 to 2 chicken carcasses

8 to 10 cups water

3/4 c. thinly sliced galangal

2 stalks lemongrass, lower portion only, pounded

2 garlic cloves, peeled whole

2 to 4 kaffir lime leaves

2 large shallots, sliced

2 to 4 thai chiles, pounded

Place carcass in stock pot and cover with cold water. Bring bones to a boil and simmer for 5 minutes. Remove bones and rinse until sediment is removed. Discard cooking liquid. Transfer bones and roast into a fresh pot and cover with the 1 gallon of fresh water and bring back to a simmer.

** Note - I didn't have a carcass so I used chicken wings (I didn't bother with the bones and discarding portion of the recipe).

Add galangal, lemongrass, kaffir lime leaves, garlic, shallots and chiles to stock and allow to simmer. Skim fat and foam often, continue to simmer for 1 1/2 hours. Skim off any additional fat and strain stock through cheesecloth.

Tom Yum Soup

2 quarts of Thai chicken stock

1 cup shrimp, peeled and deveined

1 15 oz. can straw mushrooms, peeled, drained and rinsed

6 to 8 roasted thai chiles

6 tbs. fish sauce

6 tbs. lime juice

3 tbs. chile paste in soybean oil

4-6 kaffir lime leaves

cilantro springs to garnish

Bring Thai chicken stock to simmer over medium-high heat in a medium pot. Add shrimp, mushrooms and chiles. Cook until shrimp turns pink, about 1 minute. Stir in fish sauce, lime juice and chile paste. Garnish with lime leaves and cilantro, serve immediately.

Drum Roll Please.....

Today marks my second CSA share pick up and being the eager beaver that I am - I wanted to share with you dear readers what Farmer John gave us this week! I had to take two photos so you could see all of the goodies I picked up. In no particular order: young romaine lettuce, butter lettuce, arugula with flowers, turnips, golden and red beets, mizuna, 3 avocados, mint, chamomile, spinach, kale, young onion, and radishes.

This weekend I will definitely be making some yummy salads and I'm going to experiment with the turnips. I've never cooked with them before! But it's all good, after watching Disc 1 of Punky Brewster's Season One, I was reminded that I have PUNKY POWER!!!! Keep your eyes peeled for some fantastic posts this coming week!

Savory Shepherd's Pie.

The theme of our recent book club meeting revolved around England and I decided to make a shepherd's pie. I had made one while still living in Indiana, but for a Rachael Ray recipe, it was rather cumbersome with nearly twenty ingredients. This time around I opted to do a little research and find a recipe that was easier. Lately, I've had much success with recipes from Epicurious so I headed over to that site for some help. The recipe for Shepherd's Pie that I selected received glowing reviews and 4 forks (as opposed to stars, Epicurious is rather clever,eh?).

The gals in my book club devoured the savory pie and proceeded to rave about it (a first since I've rejoined the group). The highlights of this savory pie are the rosemary and tomato paste. After browning the meat, onions and varrots together, I added the broth tomato paste, rosemary and parsley to simmer for about 10 minutes. Rosemary adds this "hunter" quality to the dish - woodsy, earthy, umami and the tomato paste is robust, sweet and concentrated. Both ingredients add contrast and depth to this hearty dish. The pie is topped off with buttery, creamy mashed potatoes before baking for about 30 minutes. Piping hot, this shepherd's pie screams "COMFORT FOOD" at you and spells H-E-A-R-T-Y in a variety of languages. If served along side a fresh garden salad, this meal is something you can feel good about serving family and friends.

Eat Your Greens!

I recently joined a CSA near my house, Silverlake Farms. Tonight I picked up my share and I have to admit, I'm a bit overwhelmed by the bounty. This week's share includes, greens, greens, and more greens. Some familiar and some totally unfamiliar, but I am up for the cooking challenge! Are you? So here's what was included in this week's share: mustard greens, swiss chard, golden and red beets, dill, parsley, butter lettuce, baby romaine lettuce, butter lettuce, arugula, green garlic, chrysthanthemum greens, young celery, and dandelion greens.

Tomorrow I'm planning on making a big beautiful salad for the Ripple Effect gang, with all the salad greens. I'm hoping that by taking part in the CSA, I'm not only supporting community agriculture, but I'm also eating more veggies. Made an impromptu curry with the dandelion greens and green garlic. I also made some brown rice for a satisfying meal this evening. Coconut milk and red curry paste are the base of this curry and it honestly couldn't be any easier than this.

Eva's.

Over the weekend, I spent some gal pal time with my girl Aimee in San Clemente. Aimee had been telling me about this Caribbean joint in Laguna Beach for a couple of months so we worked in a foodie adventure for two at Eva's Caribbean Kitchen. With its funky and eclectic charm, Eva makes you feel right at home as if you were in her very own personal kitchen. Brightly painted with the colors of the rainbow and lit by an array of colorful candles, you just know that you're going to be taken real good care of, and so is your tummy.

Aimee and I had an appetizer - Eggplant Choka, roasted eggplant (stuffed with garlic) and then sauteed with chiles, shallots and seasoned to perfection. Of course it's served on top of toasted pita bread. Whether you're a carnivore or a vegetarian, this start will make you salivate. All of their entrees are served with plaintain, peas and rice and sauteed veggies. I went with the evening's special of Red Snapper and Aimee went with the Curry Prawns. What I loved about both of our dishes is that each sauce was so bold, so flavorful and so different. Sometimes Caribbean cuisine isn't very distinctive and Eva's sauces took each dish to a whole other level. Even though my fish was fried, it was still light and the texture of the fish cam through beautifully, it wasn't compromised at all. The heat of the dish brightened all of its complexities without overshadowing the fish either. The roasted plaintains were absolutely mouth watering, each bite was sweet and nutty. Aimee's curry prawns were also delicious. The curry prawns definitely had alot more kick, but without numbing the inside of our mouth.

For dessert we were immediately drawn to the special - coconut creme brulee, which was topped with toasted coconut and blueberries. Creme brulee is my favorite dessert and this one easily makes it to the top of my creme brulee list. Tropical breezes and swaying palm trees danced in my mind as I spooned a bite of this delicate and creamy concoction into my lil' mouth. Made with coconut milk, this creme brulee was aromatic, smooth and light. A perfect ending to a perfect meal.

If you're ever in Orange County, let alone Laguna Beach, you should totally look up Eva's and stop by for dinner. She's got a gorgeous smile and isn't afraid to hug customers.

**Photo credits go to Aimee Foster.

Bundt for Joy!

So this past weekend I was blessed with a dresser (to be funk-tified and used for CD storage) and in exchange for this blessing, I promised to bake my friend a cake, Sour Cream Chocolate Chip Cake to be exact. Apparently, this was a childhood favorite, so of course I obliged.

What I came to find out was that I no longer owned a bundt pan, so I made the trek to Sur La Table (not that anyone had to twist my arm, mind you) to pick up a quality bundt pan for this baking endeavor. It's so silly to be afraid of a cake pan, but I have to admit, I've always been a bit weary of bundt pans. What if the cake gets stuck? What if it falls apart when trying to remove it? What if? What if? What if? Well, being that I promised to make this cake, I had to face my bundt pan fears right in the face and I did quite a bit of research on various bundt pans. I read many reviews on Sur La Table, Williams-Sonoma and more, and the Nordic Ware Anniversary Pan, got 5 stars out of 5 stars. I've never read so many positive and glowing reviews on a bundt pan. So I went with the Nordic Ware bundt pan (which by the way, has a lifetime warranty).

The cake batter was thick and gooey, took a little longer to bake then the recipe calls for (50 minutes), but the results are in and I HEART MY NEW BUNDT PAN! While the cake is meant as a gift (so a chef's tasting is not going to happen), the cake scents that filled my kitchen were warm, nutty, cinnamon, chocolate-y goodness rolled into one. Now if someone could make a candle that smelled like that, I'd be all over it!!!

Buried Treasure.

Soups has to be one of my favorite one pot meals to make, and recently I came across a black bean soup recipe (Black Bean Soup with Cumin and Jalapeno) on Epicurious that has rocked my culinary world! From start to finish, this soup took about 45 minutes to make, which was a perfect meal before heading out to see The Swell Season last night.

An excellent source of protein, this thick and satisfying soup warms the cockles of your belly and your heart. Made of onions, carrots, garlic, jalapeno, cumin, diced tomatoes, black beans, and chicken broth, I didn't have to substitute anything in this recipe. I did add extra jalapeno simply because I'm a spicy gal. I topped my big bowl of soup with sliced scallion, chopped cilantro and crumbled feta cheese. A hearty supper or lunch, give this yummy soup a try!

I Heart Foodie Adventures.

Fleeting as they may be (and I'm working on having more of them), foodie adventures rock my world and my weekend was rocked this past Sunday at Little Dom's in Los Feliz (located at Hillhurst Ave. and Avocado St.).

I had first heard of Little Dom's on an episode of The Best Thing I Ever Ate on Food Network. The episode featured pizza and Little Dom's Breakfast Pizza was featured. I mentioned this to a super rad foodie at work and she chimed in that she wanted to check it out, along with her hubby. Yesterday, we strolled into Little Dom's on a late Sunday morning and were seated outside (it was a gorgeous and sunny day) promptly. We drooled over the sights and smells surrounding us, and we all agreed, the FRIED POTATOES, were calling out to us.

Anna ordered the French Toast souffle, which was a little on the sweet side for my tastes, but if you dig any type of bread pudding, you will be a happy camper. Served in an individual cast iron dish with freshly whipped cream, you're sure turn into a 3 year old again. Ben went with the wild boar and parmesane bacon (which I did not get to try) but he seemed to scarf it down with a big smile on his face. I went with one egg sunny side up, an order of the wild boar bacon and the fried potatoes. Now a sacred moment of silence for fried potatoes - the BEST fried potatoes that have ever entered my mouth, I kid you not. Sprinkled with olive oil, salt, pepper, parsley, garlic and lemon juice, these potatoes could easily become a meal or an afternoon snack on their own. Crispy and semi sweet, these potatoes were insanely delicious and worth every stinkin' penny! Now for the wild boar bacon, which is a first for me. I was surprised to find that this bacon was not salty in the slightest bit. Smoky and woodsy flavor penetrates these non-greasy strips of bacon. Not typical, but certainly worth trying. Little Dom's menu definitely will bring me back to try their tasty pizzas, salads and more.

**Photo credits go to Anna McCann and her iPhone.

Tooting Horns.

So one of my mom's dearest buds, Karen Caterson, heads up Square Peg People. Karen leads the pack when it comes to encouraging like-minded individuals to accept, develop and grow as human beings while not conforming to stereotypical cultural norms. Last May, while I was still roaming in the Midwest, she interviewed me for her website, which I'm happy to report is officially published today. I'm totally honored that Karen wanted to spend some time getting to know a little bit more about me and so I wanted to share this with you. You can check out the interview here.

A Lil' Cake.

How could I forget to wish Madame Munchies a Happy Birthday? February 27th marked my blog's 2nd birthday! And while I didn't sing a song or do a dance, this past weekend I did bake a cake, but it wasn't in honor of my blog's birth.

Over the weekend, I had an impromptu baking session - I was invited over to hang out with some friends and we had a last minute potluck. I offered to make a dessert and after perusing several cookbooks (of which I'm still organizing and finding a home for), I came across Molly Wizenberg's French Yogurt Cake featured in her memoir, A Homemade Life. I know what you're thinking, haven't I babbled enough on Molly, her fabulous blog and book??? Well, dear friends, no I have not!

Of course given time constraints as well as purse constraints, I was looking for a recipe for which I had the majority of ingredients listed and it just so happened I had 95% of the ingredients for this one. Plus the name of the recipe was intriguing. I've had alot of success with cakes that utilize the moistening power of yogurt or sour cream, so I was pretty confident that this would turn into sweet success!

The recipe called for whole yogurt and my fridge was fully stocked with greek yogurt and instead of using a silly old regular lemon I used a meyer lemon, which added a delicate sweetness to this otherwise mild cake. What I love about this recipe is its flexability. Molly suggested using other citrus fruits if you have them on hand, she even recommended using a fruity olive oil to replace the canola oil that the recipe calls for. You could add ground pistachios or almonds, or even dried fruit and I think it would compliment the flavor base for this cake.

Either way you slice it, your friends and family will thank you, I've been told it could be the key to meeting my future husband.

Soup to Nuts.

One thing I adore making time after time is soup. It's usually pretty simple and even the complicated recipes really aren't that complicated. Have I mentioned Heidi Swan's blog yet, 101 Cookbooks yet? She has easily become one of my favorites, with her whole foods approach to cooking, her book, Super Natural Cooking and her blog are not intimidating at all when it comes to healthier cooking and eating.

I pulled her recipe for Thai Spiced Pumpkin Soup a couple of weeks ago and finally made it this evening. It's been a cool and rainy day in Los Angeles and nothing is more rewarding than a big bowl of homemade soup. The recipe calls for pumpkin, but any winter squash will do honestly. I bought some butternut squash at the farmer's market last weekend and thought it would be an adequate substitute given that pumpkins aren't in season currently.

This soup is so satisfying and good for you, the Thai inspiration comes out in the coconut milk and red curry paste. The coconut milk is silky and sweet and the red curry paste balances it out with some heat. The consistency of this soup is all about preference, I happen to like my soups thicker than most, so I added very little chicken stock (the recipe calls for water, but that's boring). I topped it with some cilantro leaves for garnish. What I also adore about this recipe is that it calls for so few ingredients, which makes for a simple meal but also one that you can whip up anytime throughout the week.

** Note that the adorable owl bowl is created by Eclectic Clayworks.

Shhh...it's Forbidden....

For a couple of weeks now, I have been making better choices when it comes to food, one of my personal goals is to eradicate (as much as possible) highly processed foods, soda and America's favorite, fast food. Essentially, I'm aiming for a "whole foods" approach to cooking and eating. I was introduced to J&P Seafood at the Hollywood Farmer's Market a couple of weeks ago, and bought some of their sea scallops.

Last week I found a recipe at Bon Appetit for Seared Scallops with Bok Choy and Miso and I gave it a college try. Scallops are delicate creatures and one must handle them with a lil' TLC when preparing them. If you overcook them, they become tough and dry, like mini hockey pucks. Admit it, you don't want to be caught dead eating a scallop hockey puck.

What brings this easy weeknight meal together is a simple and fresh sauce made of miso paste, mirin, rice vinegar and ginger. The scallops are seared for about 2 minutes on each side and the bok choy is sauteed. Upon completion, you throw the sauce in the pan for a minute or two til it sizzles and pour over the scallops and bok choy. The sauce is super tasty and I think it would go well with any piece of mild fish, like tilapia, halibut, swordfish or cod.

My nutritionist, Jessica Hilton, introduced me to a new rice, at least it's new to me - forbidden rice. In the package this rice is black but when you cook the rice it meta morphs into a deep aubergine color. It's quite beautiful and adds a nice "wow" factor when it comes to presentation. While this rice is "pretty", it's also really good for you. Forbidden rice is high in fiber and iron, and it contains the same antioxidants as berries do. Besides, it's just so darn pretty.

Chimichurri Anonymous

Hello, my name is Teryll (this is the part where you reply, "Hi Teryll") and I'm a chimichurri-holic. So a girlfriend and I were introduced to Argentina's "pride and joy", chimichurri, a few months ago at an Argentinian restaurant in Valencia. While other friends enjoyed this fresh and savory sauce, the two of us went "gaga" for it. It's safe to say it has become our "drug of choice", and a healthy alternative, at that. Served over roasted chicken, grilled steak or fish, roasted potatoes, and a variety of other veggies, this sauce is easy to make and extremely versatile. Chimichurri is made with parsley, oregano, red chile pepper flakes, garlic, salt and olive oil.

Last week my brother, Benjamin came over for dinner and I introduced him to chimichurri for the very first time. I drizzled (okay, I'll confess I doused) my roasted chicken and roasted potatoes with it. In fact, the sauteed swiss chard didn't seem to complain swimming in a mini pool of the chimichurri goodness.

Traditional Chimichurri (Adapted from Michelle Bernstein's Recipe at Food & Wine)

1/4 c. roughly chopped flat leaf parsley

3 tbs. red wine vinegar

2 large garlic cloves, minced (Michelle's version calls for 4, and I think it was over the top, start with 2 and if you feel the need for more garlic, add more)

2 tbs. oregano leaves

2 tsp. red chile pepper flakes

Kosher salt and freshly ground pepper

1/2 c. extra virgin olive oil

In a food processor, combine and process the parsley, vinegar, garlic, oregano, chili pepper flakes until finely chopped or smooth. Season with salt and pepper. Transfer mixture to a bowl and pour olive oil over it, stir to combine. Let sit for 20 minutes before serving. You can make the chimichurri ahead and keep in the fridge, just bring it to room temperature before serving.

Now I know its urealistic to think I want to get off of chimichurri, hardly the case. This sauce is not only easy to make and delicious, it's also a healthy alternative to those pesky, hip-hugging cream sauces (of course they have their place in this world too). In the meantime, don't be surprised to find my soon-to-be bestselling book, "1001 Ways to Use Chimichurri", I'm working on it as we speak.

Home Sweet Home

Two weekends ago marked the beginning of naking treats in my very own kitchen. In the midst of running errands and figuring out window treatments for my new pad, I made my go-to recipe for Gateau Au Chocolat (imagine me saying it with a faux French accent, oui oui). Just another fancy name, but this dense and rich flourless chocolate cake remains a staple in my repertoire. You can jazz it up with a dusting of confectioner's sugar, drizzle some caramel sauce or top it off with fresh raspberries. Either way you're guaranteed to make friends for life, at least that's been my experience.

Gateau Au Chocolat

• 12 oz. bittersweet chocolate, roughly chopped (use a serrated knife)
• 3/4 c. sugar
• 5 1/3 oz. unsalted butter
• 5 eggs, separated
• 1/3 c. flour

Preheat oven to 350 degrees. Butter a 9 inch cake pan and cut a piece of parchment paper to fit inside the pan. Butter the top of the parchment paper. Set aside.

In a double boiler, over simmering water, melt together the sugar, butter and chocolate. Remove from heat and let cool slightly.

Whisk egg yolks into the chocolate mixture. Then whisk the flour in the chocolate mixture.

Using a handheld mixer or standup mixer, beat egg whites until they form firm peaks. Whisk 1/3 of the egg whites into the chocolate mixture. Slowly fold the remaining egg whites into the batter until fully incorporated. Patience is a virture in this case. Be careful not to overmix but be sure there are no traces of white streaks in the batter.

Pour the batter into the prepared pan. Bake until the cake is springy and firm, 30-40 minutes (depending on your oven, mine leans towards the 30 minute mark). Cool on a rack for at least 30 minutes before unmolding.

A couple of weeks ago, I ran across one of Amy Karol's blog posts on Angry Chicken. She featured various concoctions, including this one for Chai Concentrate (which was featured in one of her local Oregonian newspapers). I'm a big fan of chai tea, in fact, do I dare to admit that it's probably my favorite? I don't want to make any other tea leaves cry now. This simple concotion makes a lovely housewarming gift or party favor. Unlike many brands of pre-made chai, this one includes the milk and sweetener. Assembly required and a mug of your favorite black tea.

Chai Concentrate (Makes 1 1/2 c., enough for 28 cups of chai)

• 1 14 oz. can sweetened condensed milk
• 1 tsp sugar
• 1 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves 1/2 tsp ground nutmeg
  

Empty condensed milk into glass jar or plastic container with tight fitting lid. Stir in the sugar and spices. Store in refrigerator for 6 months.

To use: Brew a cup of strong black tea, such as Assam, then add two heaping teaspoons of concentrate or to your liking. Stir well until concentrate has fully melted.

Being that it was a three day weekend (President's Day), I spent Monday afternoon doing some serious damage at IKEA with a girlfriend. Does anyone know of any IKEA Anonymous meetings in my area?!?! I mean really, that place is like kitchen crack! Before we took off for a day of fun in the sun, I mariniate some lamb shanks I recently purchased from McCalls Meat & Fish Co. in Los Feliz. I pulled a recipe for Braised Lamb Shanks with Green Olives and Apricots from Food Network (pretty sure it was a Tyler Florence recipe). Sorry to say I forgot to take an "a la finished" photo, but trust me when I say that lamb was tender, delicate and robust with flavor. Unlike a lot of lamb shanks I've eaten in my day, these were fairly mellow and worthy of converting you non-lamb eating foodies out there. Stay tuned, I will be posting some more foodie adventures this week!

Meet Me in Los Feliz.

Hear, hear, ladies and gents, it's official, I'm a Los Feliz girl. How did I spend my Super Bowl Sunday? Why moving, of course and four hours of uninterrupted unpacking too. Got the most important room practically finished, my fabulous kitchen (pictured above). With stainless steel countertops, a gas stove, original 1947 sink and black and white tiled floors, there's no stopping me now. And that my friends, is a "good thing" (to quote the domesticated queen, Martha Stewart).

I spent my first night in my apartment sitting on my bed (by candlelight), munching on sushi from Gelson's and watching the first disc of Sons of Anarchy on my laptop. I was one "sore" gal last night and after popping two Tylenol PM's,fell into a sweet slumber at 9:30pm.

One of the few errands I enjoy is grocery shopping, call me a nerd, but it's true. I like strolling up and down the aisles, scoping out the day's deals and perusing new pantry items. Tonight I will visit my local Trader Joe's and Whole Foods to stock up on some essentials. I will also (sometime this week) be visiting a new butcher shop that opened in Los Feliz a few weeks ago called McCalls Meat & Fish Co.

The next few weeks will be an adventure - exploring my new neighborhood and foodie joints, making new friends, and filling my apartment with great vintage finds. Cheers!

I've been a very bad girl. I've neglected the kitchen, but I have a good reason. I've abandoned it for the sake of finding my very own kitchen to use and abuse in Los Angeles. Yes, about a month ago, I started the great apartment search, something vintage, hardwood floors, crown molding, somewhere in the vicinity of Los Feliz and I struck gold! I just found out this week that the apartment I applied for over the weekend is mine, all mine.....MUUUAAHHH!

Of course now I actually have to MOVE! So the next couple of weeks here at the Madame Munchies ranch are likely to be scarce, but I am looking forward to unpacking my groovey dishes, various kitchen appliances and filling my cupboards with a fresh pantry and sharing new recipes and finds here on the blog.

In the meantime (on a totally non-food related note), I came across this post from Margaret Feinberg at the beginning of the year and her personal quest to read 75 books in 2010. At first, I was gung-ho and admired her feisty desire to consume so many books in one year, but I also realized I was intimidated by such a quest! In addition to my love for all things food related, I have a passion for literature, books, and words as well. So, I too, am sticking myself out there and declaring that I will join in the fun! My personal goal is to read 50 books in 2010. So far, I've managed to read two books, The Help by Kathryn Stockett (also the current selection of Kabooki, my LA based book club) and Food Rules by Michael Pollan.

Angeli Caffe.

Of all the nights to take my camera out of my purse and leave it home, it had to be last night (Please don't hate me!). One of my many intentions for the new year is to try restaurants that have been piling up in a Word document under the heading, "Restaurants to Try". The first one to be crossed off said list is Angeli Caffe, located at 7274 Melrose Ave. (a few blocks west of La Brea). 2010 marks Angeli Caffe's 25th birthday and to celebrate, owner Evan Kleiman is treating patrons to a 3 course fixed price menu for only $25. Kleiman is well respected and loved in Los Angeles, not only for her Italian cafe, but she also leads the pack on KCRW's radio program, Good Food, which airs at 11am on Saturdays (go to iTunes and sign up for the podcast, most food geeks are devoted followers).

So my willing foodie co-hort Jo Marie tagged along with me on this culinary adventure last night and boy was she glad she did. The cafe is intimate, appeals to the modernist, with clean lines, attention to detail, and friendly staff. We decided to split a carafe of Prima Voce, a Tuscan wine, which perfumes your palette with bold raspberries and vanilla notes that dance along your tongue.

Angeli Caffe serves individual boules of hearty bread that has literally just come out of a wood-fired oven, speckled with black smoke and pockets of light, airy dough, this bread is perfect for ripping off and dipping in some fruity, green olive oil. If I can even come to close to an inkling of this bread's crumb in my own kitchen, I would be proud.

We split an order of the calamari fritti, served with a slice of lemon (for squeezing) and a pot of gold, excuse me, a pot of warm, simple, tomato sauce. Lightly seasoned, this plate of calamari has to be some of the most tender calamari I have ever eaten. I kept repeating myself at the table, I couldn't get over how tender they were (Jo Marie seems to think its because it was super fresh and I think it also has to do with the fact that it was not over-cooked).

We also shared a beautiful Insalate Forte, made up of locally grown mixed greens, endive, fennel, olives and tossed with a garlicky parmesan dressing. Our server recommended a splash of balsamic vinegar over the salad to enhance the parmesan, and obligingly, we listened. It was a good call, it definitely brought out the intensity of the cheese and yet it didn't overplay all of the other elements of this light and delicious salad. Of course, I would have preferred a few extra olives on the plate.

And for the main course, we shared the "gnocchi" of the day, homemade ricotta gnocchi with spinach in a butter sage sauce. The first description that came to my "foodie" mind last night was, pillows of pleasure. They literally melted in my mouth, they were so delicate and flavorful. I've never had gnocchi this good, makes me want to go back every day to try the "gnocchi of the day". These broads were pleasantly stuffed and passed on the dessert menu, I know, shame on us, but trust me, it's not like I won't ever be returning to Angeli Caffe. I most definitely will return to sample more tasty dishes and rub shoulders with a few angels.

Spilled Milk.

Fourteen days later, Happy New Year to you all! It's been an intense couple of weeks, for a number of reasons. I'm clearing out the old, so that the "new" and "wonderful" can meander over to my neck o' the woods! Just wanted to share a foodie podcast with y'all: Spilled Milk, which is hosted by Molly Wizenberg of Orangette and Matthew Amster-Burton, both Seattle based foodies and writers. The first episode is devoted to Fried Eggs, all of its glories, and includes a recipe for Kimchi Fried Rice. It will make you laugh, chuckle, even snort (I admit it, I caught myself a few times) and of course, it will educate and inspire. Check it out when you've got 15 minutes to spare, you'll be glad you made the pit stop. You can also subscribe to this podcast in iTunes.