Monthly Archive for March, 2011

Bacon Almond Brittle

Published by Gastronomer on March 31, 2011 in Candy, Dessert and Recipe. 17 Comments

Mark Bittman schooled me on how to make peanut brittle back in December of 2006. Employing his trademark Minimalist approach and recipe, I somehow managed to transform sugar, peanuts, and a little salt into shards of magical candy, all without burning myself. I was so happy with my brittle-making efforts that my grandfather received a box full of the sweet stuff for Christmas that year.

The brittle bug bit me again this week as I was figuring out what treat to make for this Saturday’s (April 2) city-wide Bakesale for Japan. After coordinating three Eat My Blog events, I have a pretty good sense of the kinds of desserts people love to buy. Cupcakes are always big sellers, as are Crack Pies and anything containing bacon. I toyed with making cupcakes for a long while, but the warm weekend forecast didn’t agree with the cream cheese frosting I had in mind. Since candy performs extremely well under sunny skies, I decided to go with bacon almond brittle. Oh, yes.

This recipe, which I adapted from I Love Bacon by Jayne Rockmill, encompasses everything I desire in a dessert. It’s sweet, salty, smoky, and plain addictive. In addition to toasted almonds and crisp bacon, the brittle is scattered with crushed peppercorns. The gentle rush of spice lingers on the palate, adding depth and intrigue to the brittle. For a hit of bacon goodness in every bite, go ahead and use up to six slices. It’s a little excessive, but no one will mind. Promise.

4 to 6 slices of good quality bacon
2 cups salted dry-roasted almonds, toasted and coarsely chopped
1 1/4 cups granulated sugar
1/4 cup plus 2 tablespoons light corn syrup
1/4 cup plus 2 tablespoons water
1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes, at room temperature
1/2 teaspoon baking soda
1/2 salt
1/2 teaspoon crushed pink peppercorns

Cut the bacon into bite-sized pieces. Place the pieces in a large saute pan and cook over medium heat until crispy, about 10 minutes. Drain on paper towel-lined plate and set aside. Line a baking sheet with a Silpat, waxed paper, or parchment paper—set aside. Combine salt, baking soda, and pepper—set aside.

In a large saucepan, combine the sugar, corn syrup, and water. Cook this mixture on medium-high heat for about 4 minutes, or until the sugar turns thick and syrupy. Slowly add the softened butter and continue stirring until the mixture emulsifies. Keep cooking and stirring until all the water has boiled off and mixture is golden brown, between 300°F (150°C) and 320°F (160°C). Use a candy thermometer or eyeball it, about 10 to 13 minutes.

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Saarloos & Sons – Los Olivos

Published by Gastronomer on March 30, 2011 in Central Coast, Dessert and Winery. 5 Comments

Following a morning of split pea soup, Danish pancakes, and famished ostriches, The Astronomer and I made one final stop at Saarloos & Sons before departing home. While I love wine tasting, my tolerance is low for vineyards with snooty and intimidating atmospheres. I knew that Saarloos & Sons wouldn’t give me any trouble on that front because they’re well known for their hospitality and warmth, along with their exceptional wines. Plus, I’d heard that cupcake pairings were available with every wine flight. Clearly, this was my kind of tasting room.

Saarloos & Sons is a family-run winery four generations in the making. The tasting room, which is located in a beautifully refurbished home in downtown Los Olivos, had a relaxed and airy feel to it. The lineup for the day included five different pours:

Mother - Grenache Blanc
Father - 100% Estate 2008 Syrah
194VII - 100% Estate Cab/Syrah
Family - 2007 Bordeaux Style
Extended Family – Pinot, Santa Maria Valley

All of Saarloos & Sons’ wines are produced in small batches, with usually less than 400 cases of each. Every wine is given a name befitting its character and reflective of Saarloos family history. Much to our disappointment, the tasting did not include “In-Law” (Whole Cluster Pinot).

Truth be told, I was a teensy bit more excited about the cupcake lineup by Enjoy Cupcakes. Baker and owner Amber Joy Vander Vliet changes the flight every week depending on the wines on offer. This afternoon’s selection included:

Chocolate Blackberry Syrah (Signature Treat) – Chocolate syrah cake, filled with dark chocolate fudge, topped with blackberry frosting and a syrah soaked blackberry that’s rolled in sugar
Meyer Lemon Chardonnay – Chardonnay cake, filled with meyer lemon curd, topped with lemon frosting and sugared lemon zest
Banana Churro – Vanilla cake, with a fried banana filling, topped with cinnamon frosting & homemade churro chip
Chocolate Peanut Butter Honey – Chocolate cake, filled with honey mousse, topped with peanut butter frosting & creamed honey
Mud Pie – A buttery chocolate cookie crust under a chocolate cake, filled with whipped chocolate mousse, topped with vanilla Kahlua frosting & chocolate sauce
White Chocolate Macadamia Nut – Vanilla cake, filled with white chocolate mousse, topped with vanilla frosting, white chocolate & chopped macadamia nuts

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Paula’s Pancake House – Solvang

Published by Gastronomer on March 29, 2011 in Breakfast / Brunch, Central Coast, Danish and Restaurant Review. 4 Comments

The thing to do in Solvang between waking up and getting tipsy at nearby wineries is to sit down for a Danish breakfast. While the people in Denmark would most likely scoff at the inauthentic fare served in these here parts, no one seems to mind because the ambiance is cozy and the waitresses are clad in traditional Scandinavian get-ups. Or so we kept telling ourselves as we walked toward Paula’s Pancake House, the most popular brunching spot in town.

Lang arrived at the cozy cottage before The Astronomer and I did and snagged a table on the sunny patio. Soon after we joined him, waters and menus were dropped off.

I ordered the Paula’s Special ($8.75), which included two Danish pancakes topped with fresh strawberries and whipped cream. The pancakes were larger and thinner than traditional ones, but tasted more or less the same as a box of Bisquick. I wasn’t expecting the pancakes to bring on any fireworks, just something more unique than a super-sized version of traditional American pancakes. On that front, I was sorely disappointed. The strawberries and whipped cream, on the other hand, met and exceeded my expectations.

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Homemade Soft Pretzels

Published by Gastronomer on March 26, 2011 in Bavarian / German, Bread and Recipe. 31 Comments

The Astronomer and my mother have one very interesting thing in common—a compulsion to buy soft pretzels while shopping at the mall. Whether sweet or savory, Auntie Anne’s or Wetzel’s Pretzels, the two most important people in my life always seek out this warm and carby pick-me-up whenever I’m focused on expanding my wardrobe.

While my mom and I were trolling the shops at Fashion Valley last weekend, she paused for a pretzel break in between our requisite stops at Banana Republic and J. Crew. Craving something on the savory side, she chose a plain pretzel slicked with melted butter and sprinkled with coarse salt. Maybe I was malnourished from shopping so intensely this afternoon, but the pretzel tasted incredibly good. Its texture was soft yet toasty, while its flavors were rich and satisfying. I stole more than half a dozen bites from my mama.

Several days later, I was still thinking about that darn pretzel. Rather than drive to the mall for an easy fix, I headed to the supermarket for yeast and kosher salt. Homemade pretzels are far and away more laborious than forking over $3 to the lady behind the counter; however, I found the entire process fun, challenging, and quite delicious.

The pretzels taste best fresh out of the oven, so go ahead and eat four in one sitting. It’s the right thing to do.

1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 teaspoons sugar
1 cup warm water (100° to 110°)
3 1/4 cups all-purpose flour, divided (about 14 1/2 ounces)
1 teaspoon salt
Cooking spray
6 cups water
2 tablespoons baking soda
1 teaspoon cornmeal
1 teaspoon water
1 large egg
2 teaspoons kosher salt

Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

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Pea Soup Andersen’s – Buellton

Published by Gastronomer on March 24, 2011 in Central Coast, Chain / Multiple Locations, Diner and Restaurant Review. 15 Comments

The Astronomer and I had no intention of dining at Pea Soup Andersen’s during our stay in the Central Coast. However, the spectacle of a restaurant seemed to beckon us in from the moment we arrived with its cheesy cartoons and garish color scheme. Not to mention that our hotel was located directly next door, which meant that there was really no escaping the allure of a big bowl of pea soup. On our final morning in town, we finally gave in to Pea Soup Andersen’s undeniable mystique and grabbed a table for two.

The restaurant, which Anton and Juliette Andersen opened in 1924, is something of an institution in these here parts. The clientele is comprised mostly of tourists looking for a diversion while traveling from Southern California to points further north, and vice versa. The Pea Soup Andersen empire includes the signature restaurant, a Danish bakery, a gift shop, and an inn where we stayed.

The dining room has held up well considering how long this place as been around. The vibe is a cross between a down-home diner and a medieval castle. Service is efficient, but mostly indifferent.

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