Archive for December, 2008

Islands Fine Burgers & Drinks – Corona

On our drive back to Pasadena after a quick jaunt to San Diego, The Astronomer and I stopped at the Islands in the city of Corona for dinner. Islands was founded in 1982 by Tony DeGrazier, who wanted to recreate the dining experiences he had in the 1960s while in the Navy stationed on Oahu. Nearly thirty years later, there are over 50 Islands outlets in California and Arizona. Apparently west coasters are hungry for unique burgers served under faux palm fronds.

I’ve been eating at Islands since my high school days and was curious to see if I still found their burgers as appealing as I did when I was a lowercase “g.” The decor was as festive as I remembered, but the space at this location was much more expansive than the one I frequented in San Diego. The Astronomer and I were seated in a booth near a couple of families—it’s been a while since we’ve dined at a “family restaurant.”

In all my years eating at Islands, I’ve ordered the same burger time and time again—The Hawaiian, which comes with pineapple rings, Teriyaki sauce, lettuce, tomato, onion, Swiss cheese and mayonnaise. I always request mine on a buttered whole wheat bun without mayonnaise. At Islands, the meat patty takes a backseat to the fixins, which I’m surprisingly still very comfortable with. Tastes and taste buds change over time, but there’s still a very special place in my palate for the sweet, sour and appealingly cheesy Hawaiian. Woot to that!

The Astronomer’s Bleunami was not nearly as successful. The burger came with bleu cheese dressing, lettuce, tomato, red onion and crumbled bleu cheese. The Bleunami wasn’t terrible, just a bit too creamy for our tastes. When it comes to decked-out burgers, it’s okay to have the meat play second fiddle, but with so much sauciness, the patty could barely be heard.

All of Islands’ burgers usually come with a pile of fries, but we substituted ours for three measly but well-executed onion rings.

I’m always a bit nervous about retrying old favorites out of fear that I may no longer find them delicious (I like to keep my memories tasty). Thank goodness Islands still appeals to me after all these years; it would’ve been a travesty.

Island’s Fine Burgers & Drinks
1295 Magnolia Ave
Corona, CA 92879
Phone: 951-279-7724

Islands on Urbanspoon

J.J. Bakery – Arcadia

After our lunch at Din Tai Fung Dumpling House, The Astronomer was craving some sweet carbohydrates. J.J. Bakery is located in the same complex as the dumpling house and looked mighty inviting. The majority of the pastries at J.J. are made from the classic Chinese sweet dough a la Pham Nguyen and K.C.’s Pastries. There’s also a lovely selection of dainty Asian-style cakes. Prices are a bit high (anywhere from $1 to $4 per pastry), but the smell brought back memories of our favorite spots and made a purchase hard to resist. The Astronomer chose a pineapple-filled bun and a flaky almond puff pastry. Neither one was mind-blowing, but the almond pastry had just the right amount of sweet topping and definitely hit the spot. If you’re ever looking for dessert after a meal at Din Tai Fung Dumpling House, a pastry from J. J. Bakery will do quite nicely.

J.J. Bakery
1130 S. Baldwin Avenue
Arcadia, CA 91007
Phone: 626-574-5866

J J Bakery on Urbanspoon

J J Bakery in Los Angeles

Pumpkin Cupcakes with Cream Cheese Frosting

Back in high school, I used to call my friend Stephanie “Martha” (as in Stewart) because of her age-inappropriate affinity for baking and quilting. Eight years later, I’m the one making cupcakes using a Martha Stewart recipe. Funny how my insults have turned into compliments seemingly overnight.

For cupcakes

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1/2 cup vegetable oil
  • 4 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree

For frosting

  • 8 ounces cream cheese, room temperature
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
  • 1 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Make cupcakes

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, oil and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Make frosting

Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.

Makes 22 cupcakes and about 2 cups of frosting.

Recipes by Martha Stewart (Cream Cheese Frosting, Pumpkin Cupcakes)






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