Cabbage Cravin'.

I've tooted the horns of Molly Wizenberg and Matthew Amster-Burton's radio program, Spilled Milk. The topic of the last episode was spouseless eating and Molly mentioned that she braises a lot of veggies, and cabbage is one her favorites. And while I'm temporarily spouseless, I thought I'd give this recipe a whirl. I adore braising, it's so effortless and all it requires is good ingredients.

Braised Cabbage with Apples and Caraway Seeds is a super simple recipe - red cabbage, diced red onion, shredded tart apple, apple cider vinegar, salt, honey and caraway seeds. Braise for an hour and voila, something sweet and a lil' zingy too. So good solo, but Molly recommended serving it with pork chops or a grilled cheese with sharp cheddar. I think it would also be a great side dish along with a farro salad.

Gaga for Tahini.

How many bottles of dressing are sitting your fridge? Come one, fess up. Dare I ask how old some of those bottles are??? If you were to open mine, you'd find one bottled dressing - ranch ( I can't help it, I need it for pizza). Aside from the ranch, I've dedicated my dressing/vinaigrette ways to making them myself, it's easy peasy. You rarely need to purchase exuberant ingredients for such an item and it makes all the difference in the world. It takes a salad from standard to life changing. Okay, maybe, that was slightly melodramatic, but it's the truth.

I wish I could claim this recipe as mine all mine, but I give credit to where credit is due. Back in January I took a healthy cooking class from the "one and only" Jessica Hilton (personal self and holistic nutritionist) and one of the recipe gems that I learned was a tahini dressing. The dressing was featured in a Mediterranean salad but also was suggested that we toss with steamed kale (which I have done and is amazing). Since that fateful day, I've made this dressing religiously and I think you should join this tahini-loving cult too. You will thank me.

Tahini Dressing

1 garlic clove, smashed and chopped
1/4 c. tahini (sesame paste)
zest of lemon
scant 1/4 c. fresh lemon juice
2 tbs. olive oil
2 tbs. hot water
scant 1/2 tsp. fine grain sea salt
1/4 tsp cayenne pepper (optional - I added this to the dressing and it gave it a nice kick)

I blended all together with my immersion blender, but you could use a regular blender.

Muffin Mania.

I guess you could say I've been on a "muffin" roll this month. Last week Molly Wizenberg of Orangette featured a post on ginger muffins from Marion Cunningham's book entitled The Breakfast Book (which I am squeamishly trying to be patient for as I placed it on "hold" at the library). In the meantime, though I was pleasantly pooped after attending a book club meeting, Sunday evening I made a batch of these spicy and energetic little muffins.

At first I was a bit concerned with the amount of fresh ginger used in the recipe. I kept reminding myself, that if Molly used that amount, I should use the same amount too. Trust Molly, trust Molly, trust Molly. After this mini-meditation, I plowed through the simple recipe and this is how they turned out:

Allowing them to cool, I sliced one muffin in half and slathered some softened butter on top each half. I have to say it wasn't what I was expecting. Though the batter included a substantial amount of ginger, it wasn't over the top (or over the muffin top, if you're up for a pun). They definitely had a kick to them, but they were bursting with citrus and spice notes (an not overly sweet, which I like). Easy to see why popping another two into your mouth takes no effort. The batter could easily be turned into a quick bread too. Accompanied with a cold glass of milk, these muffins are a great way to start your day or start someone else's day. Consider serving them at a brunch or party as a dessert too.

Cookie Cult Winner - Revealed!

Drum roll please.................................................and the winner is KASSIE!!!!!!!!! (Please note that the winner was determined using www.random.org).

Thank you everyone for participating on Madame Munchies' very first giveaway! I am so glad there are a few new faces around here and I hope you all continue to come back and join me on my various adventures!!!

Cookie Cult Giveaway!!!

Madame Munchies is having her very first giveaway, and what’s better than a “cookie” giveaway! It doesn’t matter if you’re local or out-of-state everyone can participate and be in the drawing for a batch of my addictive and delicious chocolate chip cookies (pictured above)! All you have to do is post a comment on my blog!

If you’re already a follower, thanks, but if you’re not, become a follower and you’ll be entered again into the drawing. Twice the fun and twice the opportunity to win some cookies!!! Contest ends Saturday, January 22, 2011 at midnight. Winners will be posted Sunday, January 23^rd!!! Good luck readers!

Tomato Soup.

I've been making a lot of soups lately. Not only are they good lunch choices, but it's a one pot meal that can't be beat. I can't remember the last time I made tomato soup, but I think it was when I was still living in the midwest. It's also been a while since I've made a grilled cheese sandwich and what goes better with grilled cheese, then the perfect bowl of homemade tomato soup?!?!?

Without time to peruse all of my cookbooks, I opted for a "google" search and ended up selecting Michael Chiarello's tomato soup featured on the Food Network site. A few red flags upfront, this recipe calls for 3/4 c. evoo and 2 tbs. butter. That's alot of evoo and alot of butter, even for my taste buds, let alone arteries. Given that the recipe calls for only 1 14-oz can of diced tomatoes, I highly recommend cutting the amount of olive oil by at least 50% (if not a little more) and if you're going to use cream, I'd leave out the butter. It's decadent enough with one or the other. But it's your call and your arteries.

Now tomatoes are not in season this time of year, it's a great recipe for using canned tomatoes (just make sure you get a brand that is organic or at least super high quality like San Marzanos, it really does make all the difference). What's different about this recipe is that M.C. instructs you to roast the canned tomatoes (after draining and reserving the liquid), which intensifies the sweet, subtle nature of these apple-red jewels. In under 40 minutes, four servings of homemade creamy tomato soup are ready and all you need is that grilled cheese sandwich, of course. I made mine on sourdough with asiago, fontina and mozzarella.

Susan Feniger's STREET.

Susan Feniger's STREET has been on my ever-growing restaurant list and with a coupon in hand (thanks to Open Table), several weeks ago, a friend and I hit the streets of Hollywood and spent an evening at STREET. Feniger is known for her artful approach and her homage-paying to all foods Latin in nature. If you've eaten at Ciudad (no longer) or Border Grill, you know what I'm talking about. Feniger definitely delivers her same approach, but in my opinion, has stepped up her game at STREET. Take street food from around the world and make it playful, inquisitive and you've got a fantastic menu.

Off the bat, each dish stands on its own and each as very complex layers, but it's not overpowering. In fact, there were several dishes, that we were pondering and brainstorming which certain flavor or note we were picking up. As if we were drinking a really expensive wine. I felt like a little kid in a candy store.

Dish#1 - Sashimi with spicy sesame mayonnaise, yuzu ponzu, smoked salt, pink peppercorns and wasabi radish sprouts - I could've easily ordered another round of this dish, highly recommended by our server, I was succumbed to temptation. Sweet, smoky, salty, each element complimented the fish. The perfect expression of balance and respect for beautiful ingredients.

Dish #2 - Broiled scallops on the half shell with Peruvian aji amarillo cream, chorizo breadcrumbs, lime and fresh picked cilantro - I'd have to say this was probably my least favorite dish, and it has nothing to do with taste, it just wasn't a show-stopper quite like the others and I would've preferred the scallops were bigger. They were bay scallops.

Dish #3 - Sauteed brussel sprouts with apples, hazelnuts, and goat cheese - Prior to going to STREET, I had just seen a recipe for brussel sprouts sauteed with apples and immediately I wanted to make it. I love brussel sprouts and when I saw this dish listed on the menu, I just knew it was fate. This would get any child or adult to eat brussel sprouts.

Dish #4 - Black kale with refried white beans served with toasted olive bread and white anchovy butter - Have you noticed my slight obsession with KALE??? It's Jess' fault, she's the one to blame. This was so satisfying, a dish that makes you feel like you're being truly good to yourself.

Dish #5 - Braised short ribs Korean style with a scallion ginger cream and arugula - Nothing says comfort food (when it comes to meat) quite like braised short ribs. Tender, sweet and slightly dangerous.

Dish #6 - Thai tea creme caramel - this dessert takes the cake and there's no cake. It's been a while since I've had dessert somewhere that BLEW my mind and this night was the exception to the rule. I love custard and thai iced tea. The infusion was so delicate and flavors were sumptuous, I felt like I had my very first kiss.

2011 Entertaining.

Like most folks I fail at keeping resolutions when it comes to the "new year" and the past couple of years, instead I have resolved to making a list of intentions. A list of intentions does not quite have the same "effect" in that there isn't a looming dark cloud of pressure surrounding you. And at the end of year, when you reflect on that list of intentions, it's pretty neat to see how much you have accomplished.

One of my intentions for 2011 is to entertain more - last February I moved into my place, but I haven't christened it with many gatherings of friends and family. So I kicked off the new year this past weekend by hosting a small brunch and crafty party with two girlfriends. There was laughter, storytelling, crafting, bubbly, sharing, and of course, dining. The menu included a frittata, hash brown casserole, and banana nut muffins (as depicted above).

Frittatas are fun, inventive, and have a mind of their own. I understand the irrational fear of omelette making, but I'm still puzzled by those who are afraid of a little thing called a frittata. Not only are they easy to make, there are an infinite number of possibilities when it comes to ingredients to add to this baked egg wonder. I added ribbons of kale, purple asparagus, sundried tomatoes and shredded pecorino romano cheese.

The hash brown casserole was a recipe I found online (the link above will take you there) and turned out to be a carb/cheese lover's dream. This isn't exactly "healthy" but it sure did fit the bill and makes a great side dish for breakfast, lunch or dinner!

The super moist banana nut muffins were from one of my most reliable baking books, The Weekend Baker. What's great about this book is its layout. Abigail (the author) separated recipes based on timeframe. So if you're looking for quick last minute baking recipes, there's a section devoted to that. if you're looking for more labor-intensive baking, there's a section for that. And her recipe writing skills are hands down some of the best.

Heart n Soul Soup.

Like all foodies, I look forward to my monthly subscriptions to various food publications, but Bon Appetit has to be my most favorite (especially since the untimely death of Gourmet). This month's issue includes a section devoted to LEAFY GREENS!!!! I'm trying to include more leafy greens in my cooking and every recipe in this section will make your mouth water.

I'm a soup groupie. Especially living on my own, I find making soups and stews on the weekends is a great way to save money on lunch during the week and most of them freeze well. And I look for recipes that are substantial enough as an entree. It's the kind of soup is warms your heart and soul. Your body will thank you.

Recently, I gave the Mixed-Greens and Sausage Soup with Cornmeal Dumplings a good ol' college try. I made it with chicken andouille sausage I found at Trader Joe's and think it turned out fabulous. The cornmeal dumplings are sweet and savory, without feeling heavy in your belly. The chicken sausage added a lil' kick and paired nicely with the mixed leafy greens called for in the recipe. Take advantage of the all the leafy greens available to you this season and give this recipe a whirl!

Holly Jolly Christmas 2010.

Christmas 2010 was definitely holly and jolly. Not only did I have four days off, but I got to spend time with family and friends, socializing, cooking, and eating - what we do best! And isn't that part of the blessing of the holiday season??? Weeks before Christmas, my dad, stepmom and stepsister started planning the Christmas meal. I offered to make dessert and my Nana's traditional stuffing. We settled on a menu and at the last minute a few additional changes were made, but here's what we ended up with:

BBQ chicken and ribs (made by Dad and served with a traditional BBQ sauce and an apricot mint spicy sauce (Bobby Flay recipe);
Potatoes Au Gratin (made by Clarissa);
Traditional Stuffing (made by yours truly);
Green Bean Casserole (made by Clarissa);
Creme Brulee (made by Uncle Stormy); and
Molten Lava Chocolate Cakes (made by Madame Munchies).

Everything turned out fantastic, each dish was flavorful and complimented one another very well. Prior to making the stuffing, I had consulted my Nana about a few steps she didn't include in her recipe and I ended up tweaking it and making it my own. There's nothing like my Nana's stuffing and I think I actually improved it.

Nana's Traditional Stuffing (adapted by Madame Munchies)
Serves 8-10

2 large white onions, chopped fine
3-4 celery stalks, chopped fine
1/2 pint of button mushrooms, chopped fine
3-4 carrots, peeled and chopped fine
4 tbs. unsalted butter
3-4 tbs. fresh thyme, chopped
15 oz. seasoned croutons
1 head of roasted garlic
1 lb. turkey necks
1 lb. turkey giblets
water
salt and pepper

In a large stockpot, add the turkey necks and giblets, cover with water and bring to a boil. Skim the foam and reduce to a simmer for 2-3 hours. Continue to skim as it simmers. Add more water to the pot, if any of the turkey parts are no longer submerged in water. When the stock is ready, strain and save the turkey necks. Discard the giblets. When cool to the touch, pull apart meat from turkey necks and chop finely.

While the giblet broth is simmering, heat a large skillet and add the butter. After the butter has melted, add the chopped onions, celery, carrots, and mushrooms. Saute until soft and add the fresh thyme. Season with salt and pepper.

In a large mixing bowl, add the seasoned croutons, sauteed veggies, turkey meat, and roasted garlic. Mix together well. With a ladle, add the giblet broth to the crouton mixture and incorporate. Add additional broth, until the mixture is moist but not super soggy. Season to taste.

Put the stuffing into a lightly greased 9x13 pan and bake at 350-375 degrees for 30-40 minutes.

I failed to get a picture of the molten chocolate lava cakes, but the link above gives you the visual as well as the recipe. A super easy dessert and it's also rather impressive for entertaining. Instead of serving it with it freshly whipped cream, I bought a pint of vanilla bean ice cream. Decadent, rich and uber chocolately, it was the perfect ending to an already coma-induced meal.

Trip Down Mediterranean (Sorta) Lane......

Has it really been over two months since my last post? Yikes, I should be put in a corner -"bad blogger". The truth is my mind has been elsewhere and personally speaking, I've been in a major funk since October, but I'm beginning to see the light of day again and well.....here I am. I hope you'll take me back with open arms! Otherwise no holiday cookies for you!

Before I left for Oregon to spend Thanksgiving with family, I invited my dad and his wife, Clarissa, over for a Sunday supper. It's the first time I've had them both over for dinner and I was jazzed about my menu, which I faithfully planned all week long. Have you ever just been in the mood for lamb? I mean, there's something about it - delicate, fragrant, tender and if you're able to source amazing lamb, it's not gamey at all. Luckily, I've been spoiled rotten the last ten months living in Los Feliz, with McCall's Meat & Fish Co in my neighborhood. I chose to go with rack of lamb (Colorado rack of lamb to be exact) and I was a bit nervous. I've cooked many cuts of lamb before but there's something about the rack that is intimidating. Thanks to Nathan (co-owner at McCalls) for putting my worries at ease, he shared secret society tips on how to roast that rack to perfection and I'm not lying kids, it was perfection.

Seasoned with salt and pepper, I seared the lamb in a super hot pan with a swig of olive oil for about 5 minutes. Then I transferred the lamb to a roasting dish and put in a 400 degree oven for about 30 minutes (to obtain medium rare temp). Nathan recommended checking it at around 20 minutes (which depending on your oven at home, I agree is the best policy). Not pictured above, I made an apricot chutney to accompany the lamb. It's a Mark Bittman recipe and is easy-peasy to make - sugar, vinegar, chopped dried apricots, cloves, ginger, star anise and bam, you've got magic. Dad and Clarissa really enjoyed the chutney.

I served the lamb with cinnamon scented basmati rice (all I did to achieve this was stick two cinnamon sticks in with the rice wile it cooked)- it was so fragrant, warm and inviting you to taste every morsel. I've been a big fan of Luisa Weiss, The Wednesday Chef, and several weeks ago, she posted a warm zucchini salad with harissa dressing, kalamata olives and feta. Click here for the recipe. Instead of steaming the zucchini I opted to saute the, but I think this would be delicious if you roasted the zucchini too.

Needless to say, it was one of my finer meals that I've served and I was smiling for days. I hope during this holiday season you are finding something to smile about!

Fall....a misnomer in L.A.

We haven't exactly had fall weather here in Los Angeles. We experienced one of the most mild summers and by default, we've had a sizzling heat wave entering the "fall" season, however my palette is definitely yearning for some fall favorites.

I'm back on the cookbook hunt for cookbooks devoted to seasonality. I'm becoming more and more interested in cooking and eating seasonally, however it can be intimidating. I mean, where does one begin?? Sure, it's a good idea to start strolling through farmer's markets, but for some (including me), it can be slightly daunting. You will find hidden treasures, troves of hearty vegetables coming into season and you will find the last fruits of summer hanging on for dear life, but like many, one can easily become overwhelmed when it comes to preparing meals involving these beautiful ingredients.

That's where a book like Earth to Table comes into play. I recommend you curl up on your couch, accompanied by your favorite glass of wine, while perusing this well-loved cookbook. It's easy to see where and how inspirations rears its playful little head throughout this book. Seasonal cooking is about allowing the ingredients to shine, letting them take center stage and show off their best. Perhaps even allow them to take a solo or perform a classic monologue. Either way, seasonal cooking shouldn't be about racking your brain, but taking the time to step back and let the ingredients speak for themselves.

This braised short rib dish was no joke. Gently simmering in beef stock, a hearty red wine, herbs and mirepoix, these short ribs were singin' for MY supper. What's great about a dish like this is that while it takes time, it doesn't take alot of "active" time. In fact, while the short ribs were having a party in my Le Creuset dutch oven, I was busy preparing a side dish to accompany the short ribs. Trusting the authors behind Earth to Table, I made a parsnip and apple puree, which to the common eyeball looks like another mound of creamy mashed potatoes, but you would be surprised. It was a first for me and I was pleasantly surprised, the juicy apple made a handsome couple with the rooty tooty parsnip. Creamy, slightly sweet with a lil' tang, the puree complimented the braised short ribs without overpowering them.

Get Your Juices Flowin.

There are moments. Moments where all is right with the world and especially moments where all is right in the kitchen. Last night was one of those precious moments (and I'm not talkin' about those cheesy figurines some of you collected back in the 80s, no offense to those who are still collecting). Most nights I have a plan for dinner and if not, I have some go-to items for those nights when cooking isn't realistic.

On Monday night, I made a pit-stop at Whole Foods to pick up a few veggies and fruits for the week. I tend to stay clear of packaged veggies but there was a pre-packaged container of stir fry veggies that caught my eye. Chunks of portabella and crimini mushrooms, leeks, napa cabbage, ginger, and bok choy. I was caught up in the "moment" and figured what the hell....I'll give it a whirl. I decided to make a stir fry of these veggies and for the main course I was going to make a piece of halibut (which I purchased from my favorite butcher/fishmonger, McCall's).

So last night was D-day. Earlier in the day, instead of working, I was day dreaming about how to prepare the halibut. I came up with a lemon panko crusted halibut. Added lemon zest, salt and pepper to some panko bread crumbs. Made a egg eash and a plate with all-purpose flour. Three steps - put fish in egg wash, then flour, then panko bread crumbs mixture. I seared the piece of fish in some olive oil before finishing it off in a 375 degree oven for 15 minutes.

My biggest dilemma was a sauce for the stir-fried veggies. I would not be satisfied with soy sauce alone. So I made a little concoction while the veggies were cookin' and the halibut was roasting. The concoction consisted of chili garlic sauce, sesame oil, soy sauce, and chili paste in soybean oil. I didn't measure, I just played around with amounts and found the perfect consistency (but if I were to guess-timate, I would say, 1 tbs. chili garlic sauce, 1/2 tsp. sesame oil, 1/2 tbs. soy sauce, 1 tbs. chili paste in soybean oil). About two mintes before I took the halibut out, I tossed this concoction with the veggies and let it simmer. Squeezed some lemon juice over the fish and the meal was complete. Sweet victory!!!!!!!!

Just Golden.

Last weekend, a bunch of friends went up to Big Bear Lake for a mini getaway. Because of work schedules and the volume of food we were bringing, we ended up taking separate cars to mountains. My pal, Richard and I, made a pit stop at Jonathan Gold's beloved Golden Deli in Alhambra. Hey, we had to kill some time avoiding nasty traffic and what better way then to have a lil' foodie adventure on the way?!?!?

Golden Deli has been on my list for quite some time now. Richard has mentioned it numerous times to all of us and Gold of the L.A. Weekly swears that Golden Deli has the best Vietnamese Spring Rolls. I'm a huge fan of pho and Vietnamese spring rolls, so I was really looking forward to trying this place out.

It's a hole-in-the-wall in a small strip mall and from what Richard was telling me, it's always packed. There's always a line, but for whatever reason we summoned the foodie gods and were able to get a table quickly. It was hustling in there, everyone was intent and focused on their menus and dishes. This isn't a place you screw around, you are there for the food and everyone knows it.

Richard suggested I try their fried pork with steamed rice and this scallion compote. I was game. The fried pork with short-grain steamed rice was tantalizing. Crispy, peppery without feeling heavy in your tummy, I could've devoured all of that pork. The perfect ratio of fat to meat, topped with a compote of scallions - it brightening the pork and your tastebuds.

I had to order a traditional bowl of pho and of course, the spring rolls. Piping hot, crunchy, delicate rolls, stuffed with pork, pepper, and julienned vegetables. One could eat the rolls all by themselves alongside that not-so-powerful fish sauce for dipping or swimming, whatever you prefer. Wrapped in a piece of lettuce with bean sprouts, cucumber, mint and basil, these rolls are worth living and dying for. If you forced me to only order one thing at Golden Deli, it would have to be the spring rolls. They are addictive in every sense of the word.

Pho is a tricky dish, you either love it or you don't. I can't use that four-letter "h" word because my feelings for pho are quiet the contrary. The beef based broth simmers with flavors of anise and other warm spices and the rice noodles swimming in this complex broth are as happy as can be. In terms of protein, your options are plentiful, however, I went a fairly traditional route and had the rare beef and tendon. Paper thin slices of beef garnish the top of your bowl of pho, immediately forcing you to swirl the meat around in the broth so that is properly cooks. A plate full of various condiments and toppings is always served with pho. Each pho joint may do things a lil' different, but the essentials include, sliced onion, jalapeno, lime, bean sprout, basil and mint. It's your choice, add a few tablespoons of hoisin or chili paste too, if you want to kick it up a notch. There isn't one way to do pho, unlike Burger King, YOU CAN HAVE IT YOUR WAY! I've been told pho is the great cure for a hangover, Lord, knows it definitely hits the spot on a rainy day or if you've got the sniffles. Pho is an ironic dish, it's simple and complex.

Portland: Pratically Perfect in Every Way.

Two weekends ago, I took a jet plane to Portland - met my mom there for a glorious and jam packed weekend and the main purpose was to attend the 2010 Zine Symposium. Portland is a hub of zinesters and aficionados when it comes to all things, zines, do-it-yourself publications and independent publishing. For more info on what a zine is, click here and for a mini tutorial, click here.

Mom and I had a grand plan from the time she picked me up at PDX until she dropped me off Sunday night. The first plan of attack was heading to Powell's Bookstore, downtown Portland. Powell's is a book lover's paradise, it covers several blocks of downtown Portland and there are color-coded rooms where various sections live. Of course, I was hunkered down in the cooking section, which was so well-stocked, it blew my mind.

My friends, Pete and Sarah, Portland ex pats (only for a temporary time though, they will return one day), recommended several restaurants, including The Farm Cafe where we dined Friday night. Farm Cafe is quaint home converted into a charming, cozy restaurant. Local, sustainable and carefully selected ingredients are worshipped and adored at this highly praised restaurant. It continues to win the hearts of locals and boasts a number of accolades. Mom had the pleasure of dining here last summer with some gal pals (thanks again to Pete and Sarah for the suggestion) and she ordered the pan crusted tofu with caramelized onions, mushrooms and mashed potatoes. As if that isn't enough to make your tummy happy, it's all surrounded by a sweet marsala sauce. We also shared an appetizer of halibut fish cakes that were served with a sundried tomato aioli. We could've eaten these alone for dinner and I would've been satisfied. I was torn between several dishes on the menu, but the call of goat cheese ravioli was too overwhelming to pass up, so I succumbed like an alcoholic. Mom and I shared the blueberry and peach cobbler for dessert, and left the Farm Cafe in quite a deliriously happy state.

Saturday marked the beginning of the Zine Symposium which was located at Portland State University (also located downtown) and lucky for us, the gym was a hop skip and a jump from the Saturday Farmer's Market which is held at the university every Saturday. Your eyes would pop out of your head at all the farmers and various of foodie vendors. Hypothetically, one could do all of their grocery shopping here at the market - flowers, cheese, bread, oils, jams, pickles, veggies, fruit, seafood, poultry...the list goes on and on. In addition, there are some amazing breakfast/lunch options while buying some groceries at the market. I had a homemade artichoke heart and cotija stuffed tamale and my mom had a savory french crepe stuffed with cheese and grilled veggies. When visiting another city, I always try to stroll through their local farmer's market, if they have one, it says so much about the city and gives me an excuse to take tons of great photos!

The Laughing Planet Cafe is a eclectic cafe that serves healthy quesadillas, burritos, tacos, bowls, salads...in other words, the works! Funky and electrically painted and decorated, this cafe automatically puts you in a good mood with their friendly staff and rockin 70s tunes. I had a yummy chicken burrito filled to the max with grilled veggies and my mom ordered a quesadilla stuffed with tons of veggies too. The trio of salsas each brought a unique aspect to each bite and neither of us felt "guilty" about eating our meals. We even sat outside on a picnic bench and enjoyed the cool weather as we dined and caught up on life and all we experienced at the first day of the Zine Symposium.

No trip to Portland would be complete without a pit stop at two of Portland's most famous places - Stumptown Coffee Roasters and Voodoo Doughnuts. Stumptown to Portland is what Intelligentsia and LA Mill is to Los Angeles, a coffee connoisseur's haven. Urban hipsters unite for good coffee, mellow vibes and hanging out at Stumptown, and of course a cup of java that will blow your mind. Now Voodoo Doughnuts is a very special place too, open 24 hours, this sugar fix joint thrives on its delicious donuts but also on its quirky menu, including donuts topped with your favorite childhood cereal and "adult themed" donuts for your wedding or bachelor parties (I kid you not). Voodoo has been featured on Man vs. Food and several other foodie t.v. programs. No wonder we waited 30 minutes for a donut, but the wait was absolutely worth it!

There were so many other wonderful memories, my mom and I shared while in Portland, this city is a very special place on so many levels and I can see why people choose it as a home base. It's beautiful with trees, trees and more trees, the river is close. Portland is a hub of culture, creativity and diversity. Magical place, it really is and I can't wait to go back someday.

Party Favors.

I can't believe I haven't posted anything here in a month, bad blogger, bad blogger!!! My apologies to all of you devoted followers. It's been quite a busy month, between work, birthday parties, going away parties and this past weekend my dad got married. Several months ago my dad and his wife asked me to bake party favors for their guests. We settled on 2 cookies each of the following cookies: my famous chocolate chip cookies, lemon clove cookies (a recipe by Alice Waters) and linzer cookies (the best recipe from Martha Stewart, of course). So I decided to share these with you all, even though none of you can take a bite. I know I'm such a tease.

I decided to package them in Chinese take-out boxes and tie a bit of red tulle for some color. They turned out great and I received several compliments from guests at the reception. The chocolate chip cookies are one of my go-to recipes, it's actually a recipe from a vintage Better Crocker cookbook for kids. These cookies are ridiculously soft and the real key to doing these justice is two fold: 1. the combination of oil and butter and 2. letting the cookie dough rest overnight in the fridge.

I've been an avid fan of Alice Waters' work at Chez Panisse and came across her recipe for Lemon Clove cookies many moons ago. This citrus infused butter cookie is bright and cheery, like sunshine on a crisp morning. Accompanied by a hot cup of java or tea us the perfect accoutrement for this delicate cookie.

When I was in college, I was a devout fan of Martha Stewart and developed a deep respect for linzer cookies, especially her recipe for them. This is another butter cookie rolled in ground hazelnuts and then dolloped with a thumbprint of seedless raspberry jam in the middle. It's one of my dad's favorites and he requested it for the party favors.

I'm seriously considering offering a cookie take-out box for parties, etc. Depending on the request and number of cookies, each box will range from $4-6. If you're interested, please send me an e-mail at madamemunchies@gmail.com for more information.

My Lamb Pita-wich.

I've raved and ranted about McCall's Meat and Fish, several times since it's grand opening in February of 2010. Ever since I've been a foodie, it's been one of my mini-dreams to have a local butcher in my neighborhood. Call it divine intervention, this randomly occurred when I moved to Los Feliz in February too. It was the joining of two loves and I've been devoted to this neighborhood joint ever since.

Nathan and Karen (the dynamic owners of McCalls) are passionate about what they do, both have A+ resumes in the restaurant industry, and are committed to serving only the best, primo cuts of meat, fowl, game and seafood. I kinda feel like I won the foodie lottery to be honest. Every other weekend when I make my morning grocery run, I stop by to pick up a few essentials and a few non-essentials. About two months ago, I broke down and tried their homemade lamb sausages (mind you, all of the sausages they sell are made there at the shop). It's safe to say, I've got a slight addiction, because since then, I always order 4 lamb sausages. They are made with some harissa and other spices and I've come up with this recipe, that is quick, easy and uber mouth watering.

I call it the Lamb Pita-wich. Insert laughter here. And here. And here again.

Depending on hunger factor, I cook up one or two lamb sausages in a skillet over medium-ish heat with a smidgen of olive oil. Because these sausages are skinny, they are done in about 4-5 minutes. While the sausages are cooking, I heat up my oven and throw in one piece of the Middle Eastern Flatbread from Trader Joe's (another addiction) just to warm it up (for about a minute or two). I slather the flatbread with some hummus and tahini sauce, some arugula, the sausage and a sprinkling of feta. There are infinite possibilities here, sometimes I add a layer of tapenade too. This pita-wich is fit for anyone with an appetite. So the only thing you have to do now is jump your car, head over to McCall's and TJ's, you will send me a thank you note and maybe some flowers, I promise.