Roly Poly Potato Recipe

Roly Poly Potato with Cream and Sarayo Sauce

Potatoes are my favorite carb so I'm always looking of new ways to prepare them. I thought I had the fabulous idea of making one similar to an "awesome blossom" aka bloomin' onion. I later learned on Facebook that my idea wasn't so original and these potatoes are actually called Hasselback Potatoes. I don't care, I call them "Roly Poly Potatoes" because they look like the little roly poly bugs I used to play with in the garden as a kid. So, I find it great that these potatoes look like giant bugs or crustaceans.

This potato recipe gives you a tender inside and a crispy texture on the outside. It's a great side dish with meat and perfect substitute for a baked potato. It's very easy to prepare and good to make for just one person.


ROLY POLY POTATO RECIPE (Hasselback Potato Recipe)

INGREDIENTS:
1 Potato (I used Purple Potatoes because they look pretty on the inside)
1 Clove of Garlic
Olive Oil
Butter
Sea Salt

Cut slices evenly and place garlic between each slice

METHOD:
1. Preheat oven to 425º F (215º C)
2. Starting at one end of the potato, cut the potato cross-ways downward in direction. The slice should be about 1/8" thick. Don't cut all the way thru leave about 1/8" connected at bottom of potato. Continue to cut slices down the entire length of the potato.
3. Slice thinly one clove of garlic.
4. Place one slice of garlic in each slot that you have cut into the potato
5. Coat bottom of baking dish with olive oil. Put potato in dish.
6. Generously drizzle potato with olive oil.
7. Sprinkle with sea salt (make sure salt and olive oil gets into the slots)
8. Bake uncovered for 40-60 minutes. Depending on size of potato and your preference of the doneness of center and crispiness of the outside.

• Melt 2tbsp of butter and drizzle over top. If you want it extra garlicky, then add sliced garlic to your butter as you are melting it. I also enjoy it with crema (Mexican table cream) or Sarayo Sauce.

Provecho!

La Cadencia Lonchería in Mexico City

(Xhico en México)

Alambres de Pollo al Pastor

If you're looking for a good bite to eat in the Roma neighborhood of Mexico City, check out La Cadencia. It's more than just a stop for cyclists and local hipsters, it's a little loncheria offering breakfast, lunch and dinner. The funky decor made of bike parts supports their menu of traditional Mexican dishes with a twist. The food is freshly prepared in huge portions. The staff is friendly and efficient. My friends and I have eaten here several times and always had excellent service from Adrian. He's one of the best waiters we've had in Mexico City. My friend Tara swears by the Molletes and I'm a fan of the Mole Chilaquiles and Alambres.

If you're a vegan or vegetarian, they have plenty of options for you, including tofu! They are also pet friendly and bike friendly too. They have a great lunch deal for comida corrida, so check out La Candencia Lonchería for a good bite.

Chilaquiles with Chicken and Mole Sauce

Molletes, Tara's Favorite

Coffee and Fresh Orange Juice with Breakfast

Agua del día: Melon

La Cadencia Lonchería Logo

La Cadencia Lonchería
Tonalá 183B, esquina Chipas
Colonia Roma, Delegación Cuauhtemoc
México, DF 06700

Recipe: Cilantro Cream Sauce

I love making sauces and salsas. I make this Cilantro Cream Sauce for my green goddess veggies tacos. It's simple and subtle, but refreshing. It's also great on fish and chicken tacos.

Ingredients:
1/2 Cup Cilantro (or more to taste)
3/4 Cup Mexican Creama (table cream)
Pinch of salt

Method:
Combine all ingredients in a bowl and use an immersion blender and blend until smooth and creamy. Refrigerate for at least 1 hour before serving.

Recipe for Cilantro Cream by Xhico

Green Goddess Vegetarian Tacos with Cilantro Cream and Sarayo Sweet

"Pine & Crane Noodle Co" Taiwanese Food Restaurant Opening Soon in Silver Lake

Pine & Crane Noodle Co. Logo via Facebook

I'm very excited for Pine & Crane Noodle Co to open in Silver Lake. It's next door to the cafe, Morning Nights in the Sunset Triangle, where I often sit to sketch and get inspired by neighborhood friends. I've seen the construction going on since the end of last year and I'm getting anxious for the opening of this Taiwanese food restaurant. It's going to bring some new flavor to our hood. We have plenty of Thai, Vegan, American options. I don't think I've ever had Taiwanese food per se. I've had Chinese but I know Taiwan is an island that likes to think of it's self as an independent.

According to About.com:

Mainland China's position on Taiwan is that there is only one China and that Taiwan is part of China; the People's Republic of China is awaiting reunification of the island and mainland. However, Taiwan claims independence as a distinct State.

With a mix of Chinese, Japanese and aboriginals, Taiwanese food is bound to have some interesting flavors.

Beef Noodle Soup Spice's via Pine&Crane Facebook

The owner is a young Tawainese woman. I've only met her breifly, but I've seen her buzzing about like a hard-working bee with her family and friends close behind to help. The facade of the old Cru restaurant along with the space next door is shaping up with a fresh look quite quickly.

Tea Tasting via Pine&Crane Instagram

I think this restaurant is going to be special for so many reasons - it's family owned, supporting sustainable, local, seasonal produce. According to a sign in their window nearly all the produce will be from their very own family farm. The menu will consist of "noodles, dumplings, scallion pancakes, beef rolls, plenty of seasonal vegetables, a few of our signature Taiwanese dishes like Three-Cup Chicken and Twice-Cooked Pork. Beer, wine and Taiwanese Teas served alongside."

Pine & Crane Noodle Co
Taiwanese Restaurant
Silver Lake
1521 Griffith Park Blvd
Los Angeles, CA 90026

Pine & Crane Instagram

Pine & Crane Twitter

Pine & Crane Facebook

Note in Window

Summer Salad in Winter: Heirloom Tomato & Arugula Salad Recipe

The one thing about living in Los Angeles is that we even have summer weather in the winter. We haven't seen a hint of the "polar vortex", unfortunately we're having quite the opposite situation as we are experiencing a drought here in California and should all be doing our part to conserve water.

Even though we are having a drought, there is still beautiful California produce available. Here's a quick, delicious and healthy salad I threw together from some fresh veggies from the market.

Heirloom Tomato & Arugula Salad

Heirloom Tomato & Arugula Salad

Ingredients:
1 Large Heirloom Tomato (or 2 Small Heirloom Tomatoes)
1 Handful of Arugula
Juice of Half a Lemon
1-2tbsp of Good Olive Oil
Pecorino or Parmesan Cheese
Salt and Pepper to Taste

Method:
Put a handful of arugula on a plate. Top with sliced tomatoes. Add a squeeze of lemon and drizzle of olive oil. Top with Pecorino cheese. Salt and pepper to taste. This is more of a method and nothing is really done by measurement, but more to your personal taste.

Recipe: Parmesan Crisps

Parmesan Crisps are easy to make, delicious and make you look awesome in front of your friends. You can make them into crackers, garnish or a topping for sandwiches the way I do. There's really no recipe, it's just a simple method. You can use a fresh wedge of parmesan and grate it or you can buy the pre-grated parmesan in the tubs. I feel the fresh parmesan cheese has a bit richer and fresher taste and takes a little less time to cook.

Parmesan Crisp as a Cracker

Here's how you make a Parmesan Crisp:

1. PREHEAT OVEN TO 300º 
I like to make sure my oven is evenly pre-heated for at least 10 minures.

2. COOKIE SHEET
Get your cookie sheet ready. Any flat cookie sheet will do, large or small. It just depends on how big you want to make your crisps and how many you want to make. On your cookie sheet place parchment paper or a Silpat (silicon cooking mat) if you have one.

3. PARMESAN CHEESE
Get your cheese ready. Use either a fresh wedge and grate it on a grater or use pre-grated cheese from the deli section of your supermarket.

You can use any amount. It just depends on how big you want to make the crisps. Here are some different ways:

• Parmesan Crisp Crackers: Put about 1 1/2 - 2 tbsp of grated cheese in a little pile. Gently spread out from center so it is about 2" round and just a few layers of cheese

• Sandwich Parmesan Crisps: Look at your bread and sprinkle cheese a little large than the shape of your bread. Add one more layer of cheese by sprinkling. You want it to all be connected evenly, but still just a thin layer of cheese.

• Parmesan Crisp Garnish: You can make crisps in any shape you want by sprinkling or using a template. Play with making them thin. If you lay the cheese very sparse you can make them appear very "lace-like"

4. SEASON
Seasoning is optional. The cheese is already salty, so you don't need salt. For a little extra flavor and color you can try different seasonings. I like to use fresh cracked pepper. I often use green szechuan peppercorns. You can also try smoked paprika, fennel pollen, caraway and really anything else you want.

5. BAKE
Bake in oven pre-heated to 300º for 8-12 minutes until golden brown. I recommend setting timer for 8 minutes and checking on them. Watch them closely until they are golden. Remove from oven and let cool and place in tupperware to keep fresh.

Recipe by Xhico

Tortilla Pizza

When I'm tired and want to make a delicious snack, I usually make a tortilla pizza. It's easy to make because there really is no recipe except to start with a tortilla and put some good stuff on it. I sometimes use tomato sauce but in this case I didn't have any. So I used olive oil and balsamic.

Tortilla Pizza with Goat Cheese, Parmesan, Mushroom, Scallions, Olive oil & Balsamic.

TORTILLA PIZZA RECIPE:

1. Start with a flour tortilla. You can also use corn. There are no rules.

2. Get Saucy. Put a light coat of sauce on your tortilla.

Suggested Sauces:

• Tomato Sauce

• Pasta Sauce

• BBQ Sauce

• Sarayo

• Pesto

• Olive Oil & Balsamic (if I use this I usually drizzle over rather than use as a base).

3. Get Cheesy. Add your cheese. Use what you have.

Cheese Ideas:

• Goat Cheese

• Oaxacan (Mexican Melting Cheese)

• Fresh Mozzarella

• Shredded Cheese

• Sliced Deli Cheese

4. Top if off. Add your pizza toppings - look in your fridge and use what's there. Things you may have a little of or that may not be fresh much longer.

Topping Suggestions:

• Mushrooms

• Scallions (Green Onions)

• Canned Olives

• Pickled Artichoke Hearts

• Onion

• Tomato

• Fresh or dry herbs: Basil, Thyme, Parsly 

• Capers

• Spinach

5. Bake in pre-heated oven at 300º for 15-20 minutes until cheese melts and edges get golden brown.

Recipe by Xhico.

Grub on Vegan Burgers

I'm generally not a fan of vegan restaurants, tho I love my veggies. But if you're a meat eater and ever dragged to Flore in Silver Lake, go for the BBQ Bacon Sliders. The patty is made of black beans and it is delicious. I'll be back for more.

WHERE:

FLORE VEGAN CUISINE

3818 W. SUNSET BLVD. SILVERLAKE, CA 90026

(323) 953-0611 

Trying Lotus

Lotus root had long been one of my favorite snacks. The first time I tried it was at a sushi restaurant in Los Angeles years ago. The root is sliced and pickled in a light sauce. When sliced it has a beautiful flower-like pattern inside. It is crisp, savory and slightly sweet and very refreshing for summer. Available at Silver Lake Farmers' Market.

Artichokes at the Farmers' Market in Silver Lake

Artichokes with a beautiful purple to green color at the Farmers' Market in Silver Lake. The market is now on Saturdays in the morning from 8am - 1:30pm and also now on Tuesday afternoons from 2pm-7pm.

The Silver Lake Farmers' Market is located where Griffith Park Blvd. meets Sunset Blvd. near Sunset Junction.

Silver Lake Farmers Market
3700 Sunset Blvd. Los Angeles, CA

SAT 8am - 1:30pm 
TUE 2pm-7pm.

more info 213-413-7770

Bok Choy from the Garden

Bok choy is a delicious leafy green. I like to lightly stir fry it with a splash of oyster sauce, soy sauce and garlic in sesame seed oil.

Here is bok choy I recently harvested from my garden.

Bok choy freshly harvested from my garden

Bok choy a different perspective

Come to Papa's

** UPDATE** JULY 2011 - Papa's Place has had a lot of changes on their menu recently and may becoming something called Community Burger. The food has changed, the people have changes and I no longer recommend Papa's Place as one of my favorite places to eat.

Kilbasa with Fries

One of my favorite places to eat in the Silverlake / Los Feliz neighborhood is Papa's Place. You can get a wonderfully fulfilling meal for under $10. Though it's called Papa's Place, their tag line is "Mom's Cooking" and when you eat there you can see why. The staff is always friendly as they serve up delicious food that is German-Mediterranean inspired. The food takes a little time as it always prepared fresh and made with much love.

Bratwurst with Fries

Burger with Fries

Tasty Skinny Fries

 They offer a wide selection of sausages, burgers, sandwiches, salads and side dishes. Vegetarians shouldn't be intimidated by the enormous wieners, they have plenty of vegetarian offerings.

One of my favorites, the PaPeRa bowl

A taste of Spicy Shrimp Ceviche

The sausages are always good. I tend to go for the spicy ones. One of my favorite dishes there is a PaPeRa. It's a bowl of bread cubes topped with braised beef, yogurt, browned butter and fresh herbs. It's wonderful. 

Orange-Walnut Puff Pastry

Cookies

Leave room for some treats too. Last night we were treated to an Orange-Walnut Puff Pastry, which left me wanting more of it's zesty tang all night.

The kind staff collects can tabs for medical patients.

See more photos of food from Papa's Place on Foodspotting.

Check out Papa's Place on Twitter to find out about daily specials. 

Hangover Cure TVC

A trip to TVC is something we often have to do. One of the first things I learned about when I moved back to this part of LA was about Tacos Villa Corona. My neighbors introduced me to it after a hard night of partying. We all woke up in a little pain with an intense hangover. We needed something in our bellies and everyone's immediate first response was "TVC!".

I couldn't muster up the energy to go, but the girls brought me back the most delicious breakfast burrito filled with eggs, potatoes, spinach and cheese. It's even good for vegetarians. Make sure to order the "papas burrito with spinach" and ask for extra salsa. Though you'll be tempted to gobble it down, take your time and cure that hangover. You might want a little hair-of-the-dog too.

Tacos Villa Corona is located in the Atwater Village neighborhood in Los Angeles at 3185 Glendale Blvd Los Angeles, CA 90039. (323) 661-3458

See more delicious food from Tacos Villa Corona on Foodspotting.