Work has been busier than ever, which means lunching on leftovers most days while basking in the glow of my computer screen. It’s a highly productive routine, but a girl’s just gotta take a burrito break sometimes. Amirite?
One recent Friday, I gathered a posse of burrito-loving colleagues and headed to El Monte. Both Bill and Jonathan have vouched for Burritos La Palma‘s muy excellente wares, so I knew we were in for a treat.
La Palma is a traditional burrito stand from Jerez, Zacatecas. According to Bill, the Bañuelos Lugo family opened the first one in 1980 on Las Palmas Street. This location is the mini-chain’s tenth total and the first in the U.S.
Even though La Palma looks like a fast-casual establishment with its prominently displayed register and menu board, the restaurant offers full service at lunchtime. While our burritos were being made in the kitchen, a basket of chips and salsa kept us munching and happy. Continue reading ‘Burritos La Palma – El Monte’
It’s summer. It’s hot. It’s totally time for It’s It!
It’s from San Francisco. It’s two delicate oatmeal cookies, one scoop of ice cream, all dipped in dark chocolate. It’s the bee’s knees on a 90 degree day.
It’s difficult to say which flavor is my favorite. It’s coffee one day and mint the next. It’s hard to go wrong, really.
Continue reading ‘It’s It Ice Cream’
Roma Italian Deli‘s beloved “Sandwich” has been on my list of tasty things to eat since Jonathan Gold touted its merits back in 2012. Ironically, it’s often the food finds closest to my home that take me the longest to try. Go figure.
The Astronomer, June, and I finally stopped in to Roma on a recent Sunday afternoon. We were all in the mood for something low-key, so picking up sandwiches and enjoying them at the park was just our speed.
In addition to a well-stocked deli counter brimming with meats and cheeses, Rosario Mazzeo’s lil’ market boasts produce, wines, and a plethora of imported Italian provisions (pasta, olive oil, and the like). A return visit to peruse the shelves is definitely in order.
Even though “The Sandwich” is quite sizable, we couldn’t resist procuring a trio of cured meats to round out our spread.
Continue reading ‘Roma Italian Deli – Pasadena’
It’s fig season. Hooray! In celebration of this most joyous time of year, I baked a Fresh Fig Galette. The figs, Black Mission and Kadota, arrived at my doorstep from Farm Fresh to You, a fantastic new-to-me service that brings local and organically grown produce to homes and offices across Southern California. Pro Tip: Use code CATH3482 for $10 off your first order. You’ll love it, I promise.
Whereas most Fresh Fig Galette recipes call for for a layer of jam, cream, or marzipan between the fruit and crust, this recipe from Cooking Light only requires the essentials. Simple is best when it comes to highlighting the season’s finest and ripest.
Whereas the Black Missions tasted wonderfully earthy, the Kadotas were juicy and sweet. Together, they made for an irresistibly jammy filling. The crust, made from a combination of all-purpose flour and ground almonds, came together in rich and crumbly fashion, like a fine shortbread.
Figs will only be around from now until early fall, so hurry up and bake this galette before this much-too-short season comes to an end. What are you waiting for?
- 6.75 ounces unbleached all-purpose flour (about 1 cup)
- 4 1/2 tablespoons almond meal (Note: Almond meal is finely ground almonds)
- 2 tablespoons sugar, divided
- 3/8 teaspoon salt
- 7 tablespoons cold unsalted butter, cubed
- 3 tablespoons canola oil
- 3 tablespoons ice water
- 1 pound fresh Black Mission and/or Kadota figs, stemmed and quartered lengthwise
- 2 teaspoons lemon juice
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almond meal, 1 tablespoon sugar, and salt in a food processor; pulse to combine. Scatter butter into processor; pulse until mixture resembles coarse meal. Drizzle in oil; pulse to combine. Add ice water; pulse just until combined. Turn mixture out onto a sheet of plastic wrap; pat into a disk. Continue reading ‘Fresh Fig Galette’