The Best Breakfast Sandwich - Ever

I’ve never been one for breakfast. I’ll have a tub of yogurt once I get into the office most days, but I view that as the kind of eating that is purely to provide me with enough energy to get through the morning, not for any real gastronomic delight. Some days require breakfast, though. For instance, mornings after discovering that you’ve been “overserved” yet again at the local watering hole practically require that breakfast consist of more than 3 Advil and a pint of tap water. And now that I have my new toy, there seems to be no obstacle it cannot overcome. Hence, the best breakfast sandwich – ever.

The Best Breakfast Sandwich – Ever
For two sandwiches, you’ll need:

½ large red onion, sliced
1 tablespoon balsamic vinegar
4 eggs
2 tablespoons milk or water
4 slices bacon
4 slices whole wheat bread
4 slices tomato
3-4 ounces swiss cheese, sliced thinly
olive oil
butter
salt & pepper

Heat olive oil in a nonstick skillet and add sliced red onion. Cook over medium-low flame for 5 minutes. Add a hefty splash (approximately 1 tablespoon) of balsamic vinegar. Go back to bed. Get up at commercial breaks to stir the onions.
Let the onions cook until caramelized – sweet and sticky – which can take up to 40 minutes.

Scramble four eggs with milk or water, salt and pepper in a bowl. Once the onions are done to your liking, pour in the eggs. Proceed as you would for a frittata or omelet, pulling the egg away from the sides and allowing the raw egg underneath the cooked. Once cooked, remove from the skillet, set aside and wipe out the pan. Toss in bacon slices and fry ‘em up.

While the bacon is frying, turn on the panini press, slice up the cheese and tomatoes and butter the bread. After the bacon is suitably drained and crisp, it’s time to assemble:

Bread – butter side down
Cheese
Tomato
Bacon
Egg
Bread – butter side up

Toss these monstrously large sandwiches onto the press and suffer through the wait.

It’s totally worth it.

If you’d like to challenge my assertion that this is the best breakfast sandwich ever with your own creation – I’d love to hear about it!

blonde quote of the day

“My weaknesses have always been food and men - in that order.”

- Dolly Parton (January 19, 1946 - present)

New Toy! New Toy! New Toy!

As I may or may not have mentioned earlier, I abandoned the better bitter blonde due to elevated stress levels that included a little family strife and a change in where I lay my head at night. The change in locales was supposed to make all my troubles melt away…only it didn’t.

There is one loud, clunky, clutzy, chubby, nocturnal cow living on top of me, and I haven’t slept more than 5 hours at a time since moving in.

I really truly believed that a new apartment (with hardwood floors, no less!) in a great location was going to help me get myself in order and perk up my mood. Unfortunately, it hasn’t worked out that way. So…I went shopping. And while some may feel blue, I feel bleu. (Wow that was cheesy. Oh, God – I can’t stop myself!)

The supermarket is my refuge, and the cheese counter the end of my pilgrimage. I looked in my new (and still mostly empty refrigerator) last night, and counted 5 different types of sparkling water, 2 bottles of white wine and 4 blocks of imported cheese. While water, wine and cheese will normally get me through the most difficult of situations, my current predicament required something a little more substantial: a new toy.



The Cuisinart Griddler™ Panini & Sandwish Press makes everthing from popular panini to great grilled cheese. Designed like professional units, our floating hinge adjusts to sandwich thickness to perfectly grill thin or thick panini and sandwiches. A preset temperature ensures restaurant-quality results -- always crisp and golden brown.

(And yes, the Cuisinart website really does say “Sandwish”!)


We used the press for the first time last night, blending cheeses and meats into a sandwich that was crisp and satisfying. It may not necessarily qualify as a “recipe” persay, but it certainly was tasty and has cemented my press’s role as new favorite toy.

Mozzarella, Prosciutto and Basil Panini

½ ball fresh mozzarella, sliced
3-4 pieces thinly sliced Prosciutto
½ bunch fresh basil, leaves pulled off of stems
1 sliced tomato
1-2 tablespoons prepared pesto
2 5-6” long pieces of Baguette

Heat the panini press. The grill is ready when the light changes from red to green.

To assemble the sandwiches, slice the baguette into 5-6 inch long portions, then in half lengthwise. Spread both sides with pesto and then layer on the remaining ingredients: mozzarella, prosciutto, basil and tomato. Top with the other bread half and place on the grill. Lower the top onto the sandwiches (the light will turn red) and grill until crisp.

Makes two tasty sandwiches, just perfect for dipping in a creamy tomato bisque soup!

Now that I’ve got my brand new toy, I’m very excited to use it. If you have any sandwich combinations that you think I should try, please let me know! Would love to hear your suggestions.

blonde movie quote of the day

"Don't you know that a man being rich is like a girl being pretty? You wouldn't marry a girl just because she's pretty, but my goodness, doesn't it help?"

~ Marilyn Monroe (as Lorelei Lee) in Gentlemen Prefer Blondes

Peas forgive me

It’s been awhile, a long, long while. I don’t even look at this blog anymore, so I don’t know how or why I expect my friends, let along people I don’t even know, to do so. The reasons why I abandoned the better bitter blonde for a time aren’t nearly good enough, so I won’t waste your time listing them. Instead, I’m asking for a favor: Peas forgive me.

Baby Pea & Pesto Ravioli

½ bag frozen baby peas, thawed
2 cloves garlic, minced
1 bunch scallions, chopped
1 wineglass dry white wine
½ tub of ricotta cheese (approx. 4 oz)
1 handful fresh parsley, chopped
1 handful pinenuts, toasted and chopped
2 heaping tablespoons prepared pesto, plus more for sauce
1 handful Parmesan cheese, plus more for serving
Olive oil
Salt & pepper to taste
Wonton wrappers

Put a large pot of water on to boil.

Sauté the garlic and green onion in olive oil until soft. Add the peas and roll them around in the garlicky goodness for a moment, before adding the wine. Simmer, and season with salt and pepper. The goal is to have tender peas that hold their shape, but “mush” when pressed upon.

Meanwhile, mix ricotta, parsley, parmesan, pesto, half the pinenuts, salt & pepper in a bowl. Once the right consistency, fish the peas out of the skillet, add to the bowl and combine gently.

Next, begin the ravioli assembly line! Lay the wonton wrappers out, making sure to have a small bowl of water nearby to help “seal” them closed. Place a small spoonful of filling into the center of the wrapper, dip your finger into the bowl and run it along two adjacent sides of the wrapper. Fold the wrapper over to form a triangle and then smooth it out, being sure to squeeze out any air bubbles. (I like to cup my hand around the filling on both sides and then gently drag my hands out towards the edges.) You can use a pasta cutter along the edges if you like a more decorative look.

Once assembled, toss the ravioli into your boiling water – the pasta is done when it floats to the top, about 3 minutes. To serve, mix leftover pesto with a ladle full of reserved pasta water, remaining pinenuts and another handful of thawed peas if you have any left over. Serve with Parmesan and black pepper.

Serves two really hungry souls, with just enough left over to freeze for a snack at a later date.

better bitter blonde is one!

I didn't realize it till yesterday, but the Better Bitter Blonde is one year old today...

What-Went-Wrong-And-What-Would-You-Do?

52 recipes in 2007!

52 recipes in 2007??

Yikes.

The original plan was going to be a series of phenomenal culinary achievements. I was going to test recipes, then tinker with them and present my own artful, tasty creations – accompanied by witty commentary to both dazzle and entertain! But…oh, how does the old Top Gun saying go?

“[Girl], your ego is writing checks your body can't cash”

So, we’re embarking upon a new chapter here at Ye Old Better Bitter Blonde. Its called, “What-went-wrong-and-what-would-you-do?”

Here’s how it works: I attempt to make a new recipe. I tell you how I made it and more than likely – what went wrong. Afterwards, you tell me what you would do differently. Sounds like fun, right?

Here goes!

Recipe 1 of 52: Savory Caramelized Onion Tart

I’ve attempted savory tarts before, with some success. I’ve wanted to try it out again for some time, but just haven’t had a chance.

olive oil
1 large red onion, sliced thinly
1 heaped tablespoon sugar
1 big splash balsamic vinegar
1 defrosted ready-made pie crust
2 tablespoons Dijon mustard
2 tablespoons sour cream
2 tablespoons Parmesan cheese, grated
1 egg, beaten
salt & pepper

Preheat the oven to 350 degrees.

Sauté the red onion in olive oil until just barely beginning to soften, about 3-4 minutes. Add the sugar and stir for another few minutes, then the balsamic vinegar. Stir and cover. The onions will cook down and take on a dark, caramel color after approximately 30 minutes. Turn off the heat and let cool.

In the meantime, mix the Dijon mustard and sour cream together and season with salt and pepper. Roll out the dough onto a parchment or Silpat-lined baking sheet and spread the mustard-sour cream mixture onto the center in a circle approximately 5 inches in diameter. Top with the cooled onions and fold the edges of the dough over, pinching it together towards the middle.

Brush the outer edge of the dough with an egg wash, top with the grated Parmesan cheese, salt and pepper. Bake until firm and light golden brown. Serve warm or at room temperature.

The verdict: OK, but a bit on the bland side. I realize now that I forgot to salt the onions, and I probably would have added fresh thyme had I not killed off the plant over the holidays. The ready-made dough leaves much to be desired as well. I’ve never attempted crust before and I’m slightly (as in, majorly) intimidated.

So… What would you do differently?

2007

“They” say that the way you wake up on New Year’s Day is indicative of how the whole year will go. For every January 1 of my adult life that I can remember (and every New Year’s Eve that I can’t) I’ve awoken with a hangover tantamount to a pile-driver boring a hole in my skull. Every year I’ve swallowed my own personal Breakfast of Champions – three candy-coated Advil and a glass of water and walked into that year with my hopes high and the sour taste of bile lapping at the back of my throat.

But this year…this year… This year I woke up well-rested after a lengthy, romantic meal in front of the fire with the man I love.

No Jell-O shots.

No mysterious phone calls in (or out) of my cell phone.

No sequins, sparkly eyeshadow nor fake eyelashes.

And you know what? I am sooooo over 2007.

I had big plans when originally composing my 2007 blog manifesto. I was going to jovially count up my 2006 accomplishments in a manner not unlike Bridget Jones. Optimism, enthusiasm and excitement were going to jump off the screen and smack you readers right upside the head. Oh, it was going to be inspiring! You were going to love it!

A lot of things went right in 2006: I proved myself professionally, saw cities I’d never seen before and met a great guy. It was all sunshine and puppies for awhile, but after a holiday season full of cranky customers, long hours and chapped lips I would have kicked any puppy that crossed my path. Compiled with just a few short weeks of visiting family members brimming with snarky comments and poof! Like ex-lovers, bad shrimp and cropped leggings – the bitterness is back.

So, what’s a gal to do? Here’s my plan:

1) I will make, and document, 52 recipes in 2007. (Who do you think I am, Julie Powell?)
2) I will read the 5 ½ books I didn’t read in 2006.
3) I will take a class of some sort that is purely for my own personal benefit, and is not work-related in any way.

And I will, once again, try to be a better, bitter blonde.

2006 Re-Cap

Total number of "new-to-me" restaurants visited: 40 (approximately)

Total number of new recipes tried: 14

Total number of “culturally enriching events” attended: 12

Total number of movies seen (in a theater): 7

Total number of books read: 6 ½

Total number of men dated: 4

Total number of times I’ve joined (and quit) Weight Watchers: 3

Total number of gyms joined: 3

Total number of foreign countries visited: 2

Total number of visits to Tennesee: 2

Total number of airport Chili’s To-Go restaurants visited: 2

Total number of men still dating: 1

Ode to Lawry's Beef Marinade*

As a general rule, I try to avoid convenience foods. You know...the increasingly dangerous American obesity epidemic and all. That whole thing.

But I, like most young single professionals that I know, do not have time on my side. I work a 50-60 hour workweek, and at least one weekend a month. So for those very reasons, I like pre-chopped veggies and bagged salad. I'm thankful for the companies out there that make fresh pasta and put it in the refrigerator section at my local supermarket so that I don't have to make it myself. But in my defense, I do think Cool Whip is an abomination.

Normally, I don't like pre-packaged marinades. I know there are people out there that swear by Lipton's Onion Soup Mix. (I also know that my mother has always and will always have at least two boxes of the stuff in her pantry, but will mysteriously be out every time she actually needs it.) But not me, and not until I found this stuff: Lawry's Beef Marinade.

It's so tasty. It takes less than 15 minutes. It's great on the BBQ, and in the broiler. I love it. And, it costs $1.44. That's practically free. There's no reason for anyone not to keep it around the house!

*I have absolutely no idea why I felt it necessary to write a rave review for Lawry's Beef Marinade!

Everyone is doing it

Everyone is talking about it, blogging about it, reading about it, writing about it.

It is Pizzeria Mozza, and it is good.

I’m not going to even discuss the comparisons to NY style pizza, and whether or not it’s the best pizza you’ll find short of a vacation in Napoli. In this carb-conscious town, there is a shortage of good pizzerias, and when you find one, it’s my firm belief that any smart Angeleno should appreciate it and tell no one. But its too late for that, so I’m amending my statement. Any smart Angeleno will leave the CPK vs. Chicago-style vs. NY-style argument to the snobbish foodies and start crank-calling the restaurant and name-dropping with gusto to get their next reservation.

As everyone already knows, Pizzeria Mozza is the brainchild of Mario Batali (Food Network supa-stah) and Nancy Silverton, the lady of Campanile/La Brea Bakery and my own personal goddess of cheese. They took their love of rustic Italian blah blab blah and were looking for a location with a wood-burning oven blah blab blah to create a casual blah blab blah dining experience. On to the food!

We ordered everything we were supposed to, and then some. We started with one (which rapidly became two) orders of the fried squash blossoms. They were stuffed with ricotta and what I believed to be burrata mozzarella, then deep-fried in a light, tempura-like batter. The stuffing wasn’t overwhelmingly flavorful, but it was tasty. We also had the white bean bruschetta, which oddly came with just three toasts. I think it odd because in my experience, people tend to dine in pairs. It ended up being fine, but it was a touch odd and barely worth mentioning. The four of us ordered four different pizzas, and then swapped a slice of each with one another so everyone tasted all four pizzas. While we may not have been the first person to think of this, at the time the idea felt like we were teetering on the edge of brilliance.

Pizza 1: goat cheese, bacon, leeks and caramelized garlic
Pizza 2: Fennel Sausage, Panna, & Red Onion
Pizza 3: arugula & speck
Pizza 4: burrata mozzarella (and probably some other stuff, too)

Guess which one was mine? I’m a bacon lover to the bitter core. And although no one was playing “who ordered the best dish” except me, I totally won. I actually had a serious case of “food envy” as I saw my dining companions devour my pizza.

My favorite part of the night came when I realized that I’d eaten two fried squash blossoms, half a bruschetta, four pieces of pizza and drunk 1 ½ glasses of wine and still had room for dessert. So we did what anyone would do – ordered two orders of the notorious butterscotch pudding, a fig crostata and the yogurt gelato soffiata. The fig crostata was, in Bri’s words, “the best Fig Newton you’ve ever had,” but a Fig Newton nonetheless. The yogurt gelato was tart and creamy, but I could have done without the soggy profiteroles. And the butterscotch pudding…with just a slight sprinkling of salt…. Uh, yeah. Wow.

It is Pizzeria Mozza, and it is good. Go, if you can.

Pizzeria Mozza
641 N. Highland Ave.
Los Angeles, CA 90036
323.297.0101

blonde quote of the day

"She was what we used to call a suicide blond - dyed by her own hand."

- Saul Bellow (June 11, 1915 - April 5, 2005)

Nook Bistro

Who doesn't like a restaurant with a sense of humor?

Nook Bistro in West LA redefines "hole-in-the-wall." Like Lou on Vine, Nook is virtually impossible to find. I always think I know exactly where it is, but as I drive east on Santa Monica Blvd, I always find myself slowing at each strip center I pass, craning my neck to see if this one or that one is the right one.

While I've only been there twice, both visits have justified a return trip. I believe the menu changes fairly regularly, but the chicken paillard and the Nook burger seem to remain popular items. I've never had the burger, but I did salivate like Pavlov's dog every time one exited the kitchen. (Curse you, Weight Watchers!)

To quickly summarize Nook Bistro: the food is well-prepared, the portions generous and the price reasonable. That's reason enough to go back to a restaurant or to recommend it to a friend. However, I'll go back to Nook Bistro because on both visits I've gotten great service.

I cannot stress enough how rare it is to get good service in Los Angeles. Blame it on the overabundance of actors/comedians/dancers/writers/mimes all trying to make it big in Hollyweird. Blame it on the heat, blame it on the rain. Just whatever you do, don't put the blame on you.

I'm sorry, I got distracted for a moment.

Back to eating at Nook Bistro. On my first visit, the place was packed and my friend and I could barely get in the door. After forcing our way in, we were standing somewhat near the wee little bar, which was 5 people deep with diners and drinkers waiting for tables. The bartender grabbed two wine lists and found us, and spent just a few minutes going over the list with us before making a couple of suggestions and taking our order. Is that remarkable service? Not really. But it is good service to ensure that customers that are waiting an indefinite period of time are at least happy. My second visit was similar. No long lines this time, but still the same cheerful, friendly waitstaff that took the time to go over the menu with us, make suggestions and not hurry us along. It makes for an altogether enjoyable dining experience.

But then again, what else would you expect from a guy who's "stage name" is Red Fang?

blonde fact of the day

Facts about being blonde taken from wikipedia.org:

The word blond was first attested in English in 1481 and derives from Old French blont and meant "a colour midway between golden and light chestnut".

The French (and thus also the the English word) has 2 possible origins. Some linguists say it comes from Middle Latin Blundus, meaning yellow, others say it comes from Old Frankish *blund which would relate it to Old English blonden-feax meaning grey-haired, from blondan/blandan meaning to mix. Also, Old English beblonden meant dyed as ancient Germanic warriors were noted for dying their hair. The linguists who support the Latin origins however say that Middle Latin blundus was a vulgar pronunciation of Latin flavus, also meaning yellow, the word was reintroduced into English in the 17th century from French and was until recently still felt as French, hence blonde for females and blond for males.

Roasted Spiced Cauliflower

I, like a lot of young, employed singles who enjoy cooking but frequently lack the time, have a refrigerator full of rotting food.

Oh, that is so gross. No, I don’t! (It’s only half-full.)

Deny it if you want, but if you’re a single soul shopping in a world designed for 4 person families, you occasionally end up overbuying. 5 lb of zucchini for $5? I’ll make a tart! Buy two get one free? This week only? Who wants chocolate cake?!

And then there are the pantry items. The hollow Greek noodles that you saw at Surfas and swore you’d find something to make with, spices that you needed for a recipe that you only made once. The list of less used, but not useless, pantry items continues to lengthen and the shelves clutter up with tiny bottles and decorative jars.

And that’s how recipes like this come about. The cauliflower was on sale, and the turmeric left over from an old recipe that I made once and never again. There have recently been several studies stating that turmeric is a wonder-spice in regards to preventing Alzheimer’s. I just like the color. And once again, please excuse the miserable camera phone photos. This one makes the whole dish (which really is delicious!) look like monkey brains.



Roasted Spiced Cauliflower

1 head cauliflower, broken into small florets
2-3 cloves garlic, chopped
1 ½ teaspoon turmeric
1 ½ teaspoon curry powder
1 teaspoon cumin
large pinch of cayenne
Salt and pepper
¼ - ½ cup olive oil

Note: As always, these amounts are mostly guesstimated and depend upon your own personal tastes. This is especially true with curry powder. Curry powders all differ in flavor and the brand that I use has a lot of cinnamon in it, which is why I add the cayenne.

Directions:

Preheat the oven to 350 degrees.

Place the cauliflower and olive oil in a re-sealable plastic bag and shake. Add a good amount of salt and black pepper, then the spices and shake again. Pour the contents of the plastic bag into a baking dish and cover. Roast in the oven for approximately 45 minutes or until tender.

blonde quote of the day

"It isn't that gentlemen really prefer blondes, it's just that we look dumber."

- Anita Loos, American screenwriter, playwright and author (1888 - 1981)

Boeuf Bourguignon

You know those chain emails that people send out entitled “all about me”? You know – the ones that are much too long and for people who need a more challenging job? Well, I received one not too long ago, and the question was, “Spring or Fall”? My friend reply was very succinct. She said, “Fall – the clothes are better.”

The clothes are better in the fall. Hidden beneath thick, woolen sweaters, layered tops, and high heeled boots its much easier to look attractive than when you’re letting every spare, sunburned ounce of flesh hang out of a tank top and flimsy cotton skirt. Maybe it’s the dark colors that flatter most skin tones, or maybe it’s the cool winter air that causes flushed cheeks and pink noses. There’s just no contest – fall is the superior season.

I have just one problem with fall. It doesn’t seem to exist in Southern California.

Today is Halloween, and it’s a balmy 75 degrees. I don’t even flinch when I see people wearing linen in this kind of weather. If you didn’t own a calendar, by looking outside you’d have no idea that Labor Day was practically two months ago.

But weather be damned, I’m tired of salads and seared ahi. I wanted a hearty, flavorful meal, the kind I always dreamed my mother would someday learn to make. I wanted the kind of meal that I’ve seen people who are both blessed and cursed to live in cold climates eat on TV.

Boeuf Bourguignon
Only slightly adapted from Ina Garten

Ingredients:
olive oil
6-8 ounces pancetta, diced
2 1/2 pounds beef chuck cut into 1-inch cubes
salt & pepper
1 pound carrots, sliced into 1-inch chunks
1 ½ yellow onions, sliced
2-3 large cloves garlic, chopped
1/2 cup brandy
1 (750-ml) bottle cabernet sauvignon
1 can beef broth
2 ½ tablespoons tomato paste
1 teaspoon Herbs de Provence
2 tablespoons butter, at room temperature
3 tablespoons all-purpose flour
1 pound frozen small whole onions
1 package mushrooms, sliced
½ package frozen peas
Crusty bread, like ciabatta
chopped fresh flat-leaf parsley (optional)

Directions:

Preheat the oven to 250 degrees.

Heat a splash of olive oil in a large Dutch oven. Add the diced pancetta and cook until the browned and the fat rendered. Remove to a large plate, but do not drain on a paper towel. Season the beef cubes with salt & pepper, or if you’re lazy like me, use a pre-made steak seasoning blend. Then sear the beef for a few minutes on all sides. You may need to do this in several batches, and be sure to add more olive oil if needed. As each batch browns, remove the seared beef to the plate with the pancetta.Toss the carrots and sliced onions in the pot and cook until the onions are lightly browned. Add the garlic and cook for another minute.

Now this is the scary part: add the brandy and then stand back. Light a match and carefully bring it to the pot, keeping your fingers as far away from the flame as possible. Keep the pot top nearby! Ignite the alcohol fumes to burn off the alcohol. (When I did this, the flames did not immediately flame out as I’ve seen on TV. It actually kept burning, and I had to put the flame out with the top.) Put the plate of meat back into the pot and follow with the entire bottle of wine and can of broth. Add the tomato paste and dried herbs. Bring to a boil, cover the pot, and place it in the oven for about 1 hour and 20 minutes.

Combine the butter and flour with a fork and stir into the stew to thicken. Add the frozen onions. In a separate pan, sauté the mushrooms in olive oil until lightly browned, and then add to the stew. Bring the stew to a boil, add the frozen peas, then lower the heat and simmer uncovered for 25 minutes, or until the gravy is the thickness you like. Season to taste.

To serve, cut the bread into large chunks and then cover with stew and chopped parsley.

Leftovers Suggestion: spoon the stew into a baking dish and cover with mashed potatoes to make a fancy Shepard’s Pie. Just bake at 350 degrees until potatoes are browned and stew is hot and bubbly.

blonde quote of the day

"Blondes make the best victims. They're like virgin snow that shows up the bloody footprints."

- Alfred Hitchcock (1899 - 1980)

Restaurant Review: Beech Street Cafe

I've been to Beech Street twice in the past month. The first visit was while my grandparents were in town, and they wanted a restaurant close to church for an after-mass meal with their Los Angeles-based kin. I thought the menu was limited but adequate, and the food edible. It inspired neither cravings nor nausea and after that meal, I didn't think of it again.

When my sister suggested that I join her and her friend Erica at Beech Street for a meal prior to our weekly "Project Runway" viewing, I first declined. Beech Street serves Italian food (in the most Californian of styles) and eating melted cheese for dinner was not going to help me with my diet. But she badgered me into submission and the next thing I knew we were ordering baked goat cheese, a chopped vegetable salad and a large 1/2 cheese, 1/2 pepperoni pizza.

To share, of course. I'm on a diet.

We ordered a bottle of wine and teased Erica about the cost of text messaging her ex-boyfriend in Australia. The salad came at the same time as the appetizer, and we were barely done with either when the pizza arrived. The restaurant wasn't particularly busy, so I don't think they were trying to rush us; I think their timing was just off.

Its important to note that Beech Street is a sit-down restaurant, complete with cloth napkins and white tableclothes. Granted, this is Los Angeles so jeans, sweatshirts and other workout wear are almost guaranteed to make an appearance. Not long after we sat down, a couple who must have recently completed a very strenuous workout sat down at the table behind us. The woman's hair was dirty and pulled away from her face, and her partner was wearing a bright yellow sweatshirt. Bright, Charlie Brown yellow sweatshirt. In a restaurant. At night.

We didn't really notice them till the woman started to describe how she would like her dish prepared. It went something like this:

Woman: "I'd like it without extra garlic, please."
Waiter: "OK, no garlic."
Woman: "No, I know it comes with garlic in the dish. I just don't want extra garlic."

(She makes a hand gesture to suggest that the chef previously placed a side bowl of chopped fresh garlic on her plate.)

Waiter: "So, you do want garlic?"
Woman: "Just what already comes in it. I don't want extra garlic."

At this juncture, you might want to note that English is not this waiter's native language. He looks strangely at this wannabe Sally Albright and retreats to the kitchen to place the order. Of course, my sister and I motion with our eyes toward the woman to silently ask if we'd both heard the same exchange. We had.

My sister, Erica and I chomped on some breadsticks, giggled about boys and slurped our mediocre bottle of cabernet. The waiter was servicing the other tables when the Woman with Dirty Hair flagged him down again.

Woman: "Can we get some different bread please?"

(The waiter looks quizzically at the full bread basket on the table.)

Woman: "Do you have any soft, doughy bread?"

(The woman brings both of her hands up and begins to rub them together, as if she was kneading bread, taking one palm over the top of the other. She did this repeatedly as she spoke to the waiter.)

Waiter: "You want dough?"
Woman: "Soft, doughy bread. Like this --" (grabs piece of bread from basket) "But without the crust. More of the inside."
Waiter: "The inside?"
Woman: "Yes, doughy. Not this crusty stuff."

Again, my sister and I made eye contact and smiled. I know I should have been paying attention to the conversation going on at my table, but I was just too preoccupied with Dirty Hair Woman and Yellow Sweatshirt Man. She was leaning way over in her seat, henpecking the poor man as he stared mutely in her direction, and shoveling food off of his plate and into her mouth as if it were her own.

The waiter came out a few minutes later, plate in hand. He put it in front of Dirty Hair Woman and I couldn't help but watch in awe. She touched the doughy mass on the plate. "Its cold," she said. The waiter stood silently. "Is this cooked? Its...its dough!"

Yes, yes it was. It was uncooked pizza dough. Luckily the check had arrived and we were able to pay the bill and walk out before my sister and I erupted in laughter.

The lesson? If you want to get exactly what you want -- try Beech Street.

Beech Street Cafe and Pizzeria
863 Swarthmore Ave
Pacific Palisades, CA 90272

Iron Chef: Lake Arrowhead Edition

When making purchases of any kind, I divide items into two categories: Want vs. Need. For example: I want to get more exercise, but I need more sleep. Or perhaps: I want Steak Béarnaise for dinner, but I need that jadeite green balloon hem dress from Dame.

After a few weeks of desperately, feverishly wanting to quit my job and fighting the urge to actually do so, I needed a vacation.

We went to Lake Arrowhead, (because taking a speedboat to the supermarket is way more fun than driving) with plans to do little more than watch movies and lounge about.

Because my favorite leisure activity is eating, obviously food was a high priority. The original plan was to duel it out Iron Chef-style. However, common sense kicked in and we realized that as hungry as we were, we really couldn’t eat as much food as we thought we could. Appetizer vs. Entrée isn’t very exciting, but neither is obesity. Adapted from Ina Garten’s Salad with Warm Goat Cheese, this starter really is delicious, fast and super-easy.

Pan-Fried Goat Cheese and Roasted Vegetable Salad

1 large red onion, chopped into chunks
3 carrots, peeled and chopped into chunks
2 bell peppers, any color, chopped into chunks
2 yellow squash, chopped into chunks
2 teaspoon dried rosemary
4 oz. herbed goat cheese, sliced into ¾” pieces
1 cup fresh bread crumbs
1 egg, beaten
mixed salad greens
olive oil
butter
salt & pepper

Preheat the oven to 350 degrees. Place the chopped vegetables in a gallon-sized re-sealable plastic bag and sprinkle with salt, pepper, dried rosemary and approximately ½ cup of olive oil. Close the bag and shake until covered. Empty the bag of vegetables onto a baking sheet and roast in the preheated oven until the edges are browned and the inside is tender, around 45 minutes.

After the vegetables have been roasting for about 35 minutes, start on the goat cheese. Take one slice of goat cheese, and drop it in the beaten egg, making sure it’s well-coated. Put the fresh bread crumbs in a plate and add salt and pepper to taste. Take the cheese slice from the egg and drop it in the bread crumbs. Repeat with all of the remaining cheese slices.

In a medium size non-stick pan, heat a teaspoon of butter and approximately a tablespoon of olive oil. Once the butter is melted and bubbling, add a cheese slice to the pan (it should sizzle). Add the remaining cheese slices, being careful not to crowd the pan. You may need to do this in two batches, depending on the size of your pan. Fry the cheese until golden brown, roughly 3 minutes on each side.

To assemble the salad, place the mixed greens on a plate and top with the roasted vegetables. Place the goat cheese on top and drizzle with a little lemon juice and olive oil, or your favorite vinaigrette. Add cracked black pepper to taste, and enjoy.