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Whole Wheat Strawberry Cake

Published by Gastronomer on May 25, 2012 in Cake + Cupcake, Dessert and Recipe. 3 Comments

“The best thing about a whole wheat cake is that you can eat it for breakfast,” The Astronomer announced the other morning as he cut himself a hefty slice for the most important meal of the day. While I didn’t set out to bake a “breakfast cake” with this whole wheat and strawberry number, I encouraged The Astronomer to do as he pleased. I mean, people eat doughnuts for breakfast, right? This is far more virtuous.

With its hunks of juicy strawberries and simple sweet batter, this cake is fit for just about any occasion. It can be served straight from the oven for a rustic brunch or fancied up with a dollop of whipped cream for a dinner party send off. This little cake’s versatility knows no bounds.

The best part of the cake for me is the turbinado sugar that’s sprinkled on top before it goes into the oven. The heat melds the crystals with the batter, transforming it into a crunchy, caramelized topping that contrasts terrifically with the moist cake and tart fruit.

While the whole wheat pastry flour called for in this recipe can easily be swapped out for all-purpose, I encourage going the whole grain route for its subtly complex flavor and nutritional prowess. Plus, you can eat a slice for breakfast and not think a thing of it. Just ask The Astronomer…

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups whole wheat pastry flour (5.1 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
1 tablespoon turbinado sugar

Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate.

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The Oinkster – Los Angeles (Eagle Rock)

Published by Gastronomer on May 23, 2012 in Eagle Rock, Fast Food, Los Angeles and Restaurant Review. 4 Comments

Eagle Rock was the place to be last Friday night for track and field lovers and their pastrami-craving spouses. While The Astronomer was stoked to see some of the nation’s best distance runners competing at Occidental College, I was excited for dinner beforehand at Chef Andre Guerrero’s The Oinkster. It was truly a win-win situation for all parties involved, a rarity that we recognized and relished.

The Oinkster opened sometime in 2006 and the crowds haven’t let up since, especially with Guy Fieri joining the legion of fans. A line a dozen deep was snaking out the door when we arrived at half past six.

The menu here is all-American with a “slow fast food” bent. There are burgers, roasted pork, and rotisserie chicken to be had, but everyone seems to dig the pastrami most. Everything is reasonably priced under ten bucks.

We snagged a seat by the window as soon as we placed our order at the counter. The stack of napkins atop the table came in handy later when things got finger lickin’ messy.

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Bắp Xào Tôm Bơ – Vietnamese Sauteed Corn with Dried Shrimp, Scallions, and Butter

Published by Gastronomer on May 21, 2012 in Bap, Recipe, Side Dish, Vietnamese and Vietnamese. 7 Comments

When the sun sets in Saigon, the street food vendors specializing in lunchtime rice plates and noodle bowls make way for evening offerings like roasted quail, grilled cuttlefish, and my personal favorite, sauteed corn. It’s impossible to resist the funky, savory, and buttery allure of bắp xào tôm bơ, especially when its enticing aroma cuts through the thick cloud of motorbike exhaust. Only in Saigon does pollution and temptation coexist so harmoniously.

As much as I adored this street side staple, I hadn’t thought much of it recently until I saw corn on sale while grocery shopping this past weekend. I picked up six ears for just over a buck and got to thinking about how to best prepare my loot. With dried shrimp, scallions, and butter ready to go in my pantry, I was all set to recreate my beloved Vietnamese sauteed corn at home.

While the red pepper flakes, fish sauce, and scallions each play an essential part in flavoring the buttery kernels, it’s the minced dried shrimp that take this dish to the next level. These pungent and salty little morsels punctuate each bite, transforming the corn from a very nice side dish to one that is intriguing and completely addicting.

Bắp xào tôm bơ is traditionally garnished with a florescent squiggle of red chili sauce, but I generally prefer mine without in order to fully take in each caramelized and blistered bite. Now that this dish has come back into my life, it’s definitely going to be a summertime mainstay. Hello, corn season!

6 cobs of fresh corn
2 tablespoons butter
4 scallion stalks, trimmed
2 tablespoons dried shrimp
2/3 teaspoon red pepper flakes
1 teaspoon fish sauce
1/3 teaspoon salt
1/3 teaspoon monosodium glutamate (optional)

Remove the corn kernels from the cobs using a very sharp paring knife and set aside.

Chop the scallions, white and green parts, and mince the dried shrimp. Set aside.

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Drago Centro – Los Angeles (Downtown)

Published by Gastronomer on May 18, 2012 in Downtown, Italian, Los Angeles, Media Event (this meal was free) and Restaurant Review. 2 Comments

Drago Centro has been my go-to destination for post-work cocktails, wine, and bar bites ever since I started working downtown last year. On my latest visit to the restaurant, I managed to pull myself away from their unbeatable all-night happy hour for a proper dinner in the main dining room.

Instead of my usual $5 white wine and piping hot flatbreads, I indulged in bubbly prosecco and plates of silky pasta. After experiencing the fancier side of Drago Centro, I have an even greater appreciation for this urban oasis of modern Italian dining.

Chef Celestino Drago, who also owns Enoteca Drago and Il Pastaio in Beverly Hills and the yet-to-debut Osteria Drago in West Hollywood, opened Drago Centro in 2008. Its location on the ground floor of the City National Plaza attracts a diverse crowd of suited gents, serious couples, and happy hour revelers.

On the evening of my visit, Chef de Cuisine Ian Gresik had the night off, so sous chef Michael Neflas took care of our party of three. In addition to warm rolls to start, we shared a serving of “Le Cozze” ($13). The steamed mussels were simply but effectively prepared with white wine, garlic, and chile flakes. Toasted crostini was on hand to soak up the broth.

There were also bowls of “La Zuppa” ($10), a roasted yellow corn soup with a sopressata corn ragout, served tableside (not pictured). The little squares of salami punctuated the sweet soup beautifully, making me wonder why bacon gets all the glory.

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Vietnamese Coffee Crack Pie

Published by Gastronomer on May 16, 2012 in Dessert, Pie + Tart and Recipe. 6 Comments

I refused to try Momofuku Milk Bar‘s famous Crack Pie for the longest time because I absolutely loath the trend of likening delicious foods to drug addiction. Illegal substances are serious. Dessert is not.

I guess you could say I cracked a few years ago when Renee Lynch of the Los Angeles Times prepared two stunning specimens for the Eat My Blog bake sale. Since the proceeds from the pies benefited the L.A. Regional Foodbank, I let go of my irrational stance and finally indulged in Chef Christina Tosi‘s Momo-fied take on southern Chess Pie. I’ll do anything for a good cause, wink wink.

This Vietnamese-twist on Crack Pie is still as ooey gooey, buttery, and sugary as the original, but slightly more complex due to a shot of dark and bitter espresso. There’s also a generous pour of sweetened condensed milk in the filling that really makes the entire package taste like a tall glass of cà phê sữa đá.

This recipe, which is a combination of crust by the Los Angeles Times and filling by Javaholic, makes two whole Crack Pies. While this might seem like too much of a good thing, you really can’t go wrong. Everyone loves Crack Pie.

Cookie for crust

2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg

For crust

Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
Scant 1 cup (3 1/2 ounces) rolled oats

For filling

14 tablespoons light brown sugar (3 1/2 ounces)
1/4 teaspoon salt
6 tablespoons milk powder
1 cup (2 stick) melted butter
1/2 cup espresso or strongly brewed coffee
1 cup sweetened condensed milk
8 large egg yolks, beaten
1 teaspoon vanilla

Make cookie crust

Heat the oven to 375 degrees.

In a medium bowl, sift together the flour, baking powder, baking soda and salt.

In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy. Whisk the egg into the butter mixture until fully incorporated. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust. This makes enough for two crusts.

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