Monthly Archive for February, 2009

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Raspberry Crumb Breakfast Bars

Published by Gastronomer on February 14, 2009 in Breakfast / Brunch, Brownie + Bar, Dessert and Recipe. 13 Comments

The Astronomer’s two favorite foods are raspberries and cinnamon. When I saw this recipe for Raspberry Crumb Breakfast Bars in the Baked cookbook, I knew it would make the perfect Valentine’s Day gift. Since I don’t own a 9-by-13-inch baking pan, I multiplied the recipe by two-thirds to fit a 9-inch square baking pan. These bars turned out fantastically—the crust is buttery and sweet, while the filling is perfectly tart. They’re great as a light breakfast with tea, a post-dinner sweet, or even midday snack. Happy Valentine’s Day!

For the crust and crumb

1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the raspberry filling

1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled

Make the crust and crumb

Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment. Note: I used an aluminum foil “sling” as advised in America’s Test Kitchen Family Cookbook.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.

Reserve 1 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.

Make the raspberry filling

In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.

Assemble and bake the bars

Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.

Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

Makes 24 bars.

[For Printable Recipe Click Here]

Mixed Herb Pesto

Published by Gastronomer on February 12, 2009 in Recipe, Sauce + Condiment and Vegetarian. 4 Comments

With a plethora of herbs crowding the refrigerator and growing limper by the day, a mixed herb pesto seemed the simplest and most flavorful way to use the bounty. The end product was delicious—hands down one of the best pestos I’ve ever eaten. The proportions below have been tweaked here and there based on the herbs on hand, so feel free to do the same depending on what’s in your fridge or garden.

2 cups packed fresh basil leaves, washed well and spun dry (2.5 ounces)
1 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh tarragon leaves
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1/4 cup olive oil
1/4 cup walnuts (heaping)
2 tablespoon balsamic vinegar

Cook walnuts in a dry skillet on medium-high heat for 3 to 5 minutes, stirring frequently. Once walnuts are toasted golden brown, set aside to cool.

In a food processor blend together all ingredients with salt and pepper to taste until smooth.

Store pesto covered in the refrigerator. It will keep for up to one week. Serve pesto over gnocchi or your favorite pasta.

Makes about 1 1/4 cups.

Adapted from Gourmet, August 1995. [For Printable Recipe Click Here]

Fatburger – Los Angeles (Santa Monica)

Published by Gastronomer on February 11, 2009 in Burgers, Chain / Multiple Locations, Fast Food, Los Angeles, Restaurant Review and Santa Monica. 6 Comments

I’ve been on a burger binge lately. First, Pie ‘n Burger. And now, Fatburger. Which begs the question, does this burger make me look fat? Good thing The Streak is still alive.

The Astronomer and I were kickin’ it in Santa Monica on a gorgeous sunny Saturday when hunger pangs got us searching for suitable grub. We were tempted to hit up the local branch of our favorite fast-food Chinese eatery, but decided on a whim to try Fatburger. Founded in 1952 in Los Angeles, the Fatburger chain is co-owned by Magic Johnson. There are currently 93 outlets worldwide, most of which are in California.

While I didn’t notice it at the time, it appears from the photos I took that Fatburger’s clientele is mostly comprised of dudes. I guess with a name like Fatburger, it’s hard to attract the girly population.

Unafraid of putting on the pounds, The famished Astronomer ordered a half-pound Kingburger ($5.49). All of Fatburger’s burgers come with a choice of mustard, relish, onions, pickles, tomatoes, lettuce and mayo. One has to fork over extra chedda for some cheese. The Astronomer ordered his Kingburger with only lettuce and onions. Although the Kingburger was better than an average fast-food burger, it was altogether unspectacular.

Not nearly as hungry as my dining companion, I went with the Baby Fat ($2.99), which I ordered with lettuce, grilled onions, tomato, cheese and a straight face. With the meat patty cooked all the way through, the burger bordered on dry and needed a good squirt of ketchup with every bite. The fixins were average; the onions could’ve used more time on the grill. As far as fast-food burgers go, this one was decent enough, but nowhere near as tasty and fresh as the burgers from In-n-Out.

The Astronomer and I love, love onion rings, and Fatburger delivered in this department. The homemade onion rings ($3.29) were lightly battered and well-seasoned.

This is what Santa Monica looks like in the middle of January. We don’t miss the east coast winters one bit!

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Fatburger
1218 3rd Street Promenade
Santa Monica, CA 90401
Phone: 310-393-7331

Root Beer Bundt Cake

Published by Gastronomer on February 9, 2009 in Cake + Cupcake, Dessert and Recipe. 23 Comments

This recipe comes from the clever folks at Baked, an innovative bakery located in Red Hook, Brooklyn. I picked up their cookbook, Baked: New Frontiers in Baking, last week and was immediately smitten with the Root Beer Bundt Cake. “We weren’t looking for a hint of root beer,” wrote chefs Matt Lewis and Renato Poliafito, “We needed an avalanche of root beer.” The Astronomer baked the cake this weekend to celebrate a certain Gastronomer’s 27th. While the cake didn’t quite deliver the landslide of sassafras we were hoping for, it was a solid chocolate cake with an intriguing essence of root beer.

For cake

2 cups of root beer (do not use a diet root beer)
1 cup of dark cocoa powder, like Valrhona
1 stick unsalted butter, chopped into 1 inch cubes
1 1/4 cups sugar
1/2 cups dark brown sugar (packed)
2 cups flour
1 1/4 tsp baking soda
1 tsp salt
2 large eggs

Baked Note: If you can find root beer schnapps, substitute 1/2 cup of root beer with root beer schnapps. The root beer flavor will be more pronounced.

For frosting

2 ounces of 60% chocolate (melted and slightly cooled)
4 oz unsalted butter (room temperature)
1 teaspoon salt
1/4 cup root beer
2/3 cup dark cocoa powder
2 1/2 cups confectioners sugar

Make cake

Preheat oven to 325º degrees.

Generously grease or spray (with a non stick spray like Pam) and flour your bundt pan to ensure that your bundt cake will slip out easily. Knock out the excess flour.

In a small saucepan, heat root beer, cocoa and butter over medium heat until butter is completely melted. Add both sugars and whisk until dissolved. Remove mixture from heat to cool.

In a large mixing bowl, whisk together flour, baking soda and salt. In a small bowl, whisk eggs until just beaten, then whisk into cooled cocoa mix until combined.

Gently fold flour mixture into chocolate mixture. Mixture will be slightly lumpy—Do not over-beat which could cause the cake to be tough.

Pour mixture into bundt pan and bake for 35-40 minutes. Rotate pan half-way through. A small sharp knife inserted into the bundt should come out clean.

Cool the cake in the pan completely.

Once cooled, gently loosen the sides of the cake from the pan and turn out onto a cooling rack. Make sure the cake is cooled completely before adding frosting.

Make this cake the night before serving to let the root beer flavor intensify.

Make frosting

Place all ingredients, chocolate, butter, salt, root beer, butter, and confectioners sugar, in a food processor. Pulse in short burst until fudge frosting is shiny and smooth. Use a spatula to spread the fudge frosting over the crown of the bundt in a thick layer. Let frosting set before serving.

Serve with a big scoop of your favorite vanilla ice cream.

Pie 'n Burger – Pasadena

Published by Gastronomer on February 7, 2009 in Burgers, Diner, Pasadena and Restaurant Review. 9 Comments

In the early days of gas•tron•o•my, a common feature on the site was he said / she said joint reviews where I’d write a few words and The Astronomer would chime in with his two cents. I decided to bring back this tradition with my friend Laurie. She’s a fellow Pasadena resident and Caltech physics graduate student canoodler. We have lots in common.

Laurie: Ever since I moved to Pasadena with my own Astronomer, I’ve been hearing foodies and physicists alike raving about the two namesake items at Pie ‘n Burger. I walked past the place often enough, but the air wafting out of the kitchen always smelled like grease, so I avoided it. Fool! I should have known better.

Gastronomer: We came for lunch on a sunny Friday afternoon. Pie ‘n Burger’s been around since 1963 and not much has changed since then. According to the restaurant’s website, one of the waitresses has been there from the start, and the current baker has manned the ovens since 1971—a very impressive retention rate, if I do say so myself!

Laurie: After signing our names on the seating list and waiting half an hour, The Gastronomer and I were finally seated at the bar.

Gastronomer: The Formica counter and wooden swivel chairs upon which Laurie and I dined are the same ones from nearly fifty years back.

Laruie: We ordered two of the famous burgers with cheese ($6.75) and split an order of fries ($3.55). When our lunch arrived, we dove into the greasy goodness. The burgers were topped with grilled onions (at The Gastronomer’s request), cheese, tomato, lettuce, and the eatery’s homemade version of Thousand Island dressing. Glorious. The burger was a bit heavy on the lettuce, but otherwise, it was bitchin’.

Gastronomer: As cliche as this may sound, it was, in fact, love at first bite. Pie ‘n Burger’s signature dish tasted absolutely fresh and didn’t sink to the pit of my stomach the way lesser burgers do. Laurie and I had some big-ass smiles on our face as we chomped, chomped and chomped some more. I couldn’t shut up about how delicious the burger was for the rest of the day.

Laurie: We could have done without the massive plate of chain-restaurant-style steak fries that tasted like they’d been frozen at one point in their lives. Not bad, but I wish I had saved the room for more pie.

Gastronomer: The limp and lame fries tasted more palatable with copious amounts of ketchup, but next time around, we’ll pass.

Laurie: And oh, the pie. After our huge meal, The Gastronomer insisted that we sample both of the restaurant’s specialties, and she ordered a slice of rhubarb pie. All I had room for was one bite, so I made sure to savor it. The rhubarb was sweet but still tangy enough to balance out the rich, buttery crust. I’m not a crust person. If someone is nice enough to eat the leftover crust of a piece of pie for me, we’ll be friends forever. But this crust was out of this world. It was flaky, but held together well; buttery, buttery; sweet but not overwhelmingly so; and contained a touch of salt to bring it together. Perfection. Although I loved the burger, next time, I’m skipping the entrée and going right for the dessert.

Gastronomer: That’s what she said!

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Pie ‘n Burger
913 E. California Blvd.
Pasadena, CA 91106
Phone: 626-795-1123