Archive for the 'Year in Review' Category

The Year in Delicious: Top 10 Breads of 2014

Fishing with Dynamite - Manhattan Beach

There were a lot of loaves to love in 2014. While some were complimentary, most were not. What they did have in common; water, flour, yeast, magic!

Chef David’s Mom’s Cape Cod Squash Rolls from Fishing with Dynamite in Manhattan Beach, California

Petit Trois - Hollywood

Clark Street Bread Baguette from Petit Trois in Los Angeles, California

L’Atelier de Joël Robuchon – Las Vegas (MGM Grand)

Bread Basket from L’Atelier de Joël Robuchon in Las Vegas, Nevada

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The Year in Delicious: Top 10 Sweets of 2014

The Year in Delicious: Top 10 Sweets of 2014

While doughnuts dominated 2013’s Year in Delicious, 2014 featured more diversity. Ever the equal opportunity sweets seeker, I set aside plenty of gastro real estate for everything under the sugary sun from puddings to pies to pastries and cake! Without further ado, here are the 10 best sweets that I ate this year…

Leonard's Bakery - Kaimuki - Honolulu

Malasadas from Leonard’s Bakery in Honolulu, Hawaii

Whether served simply with a dusting of sugar or fancily with a coconut custard filling, the Portuguese doughnuts at Leonard’s were a treat for the senses.  Mmm…deep-fried paradise.

B. Patisserie - San Francisco

Kouign Amann from b.Patisserie in San Francisco, California

Beneath the unbeatably flaky layers of laminated dough, a gorgeous sugar-tinged and buttery center was revealed. A spectacular creation by pastry goddess Belinda Leong. We’re not worthy.

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The Year in Delicious: Top 10 Savories of 2014

The Year in Delicious: Top 10 Savories of 2014

Goodbye, 2014. Hello, 2015! It’s time once again to reflect upon the dishes that defined my year in delicious. While The Astronomer and I didn’t travel abroad in 2014, domestic jaunts to Honolulu, Las Vegas, Chicago, and San Francisco, as well as local explorations around Los Angeles, made for some memorable face stuffage. A rough bout with “morning” sickness kept me on the gastronomical sidelines for quite a few months there, but thankfully I managed to rebound, finishing out the year on the tastiest of notes.

Thank you for reading Gastronomy (for the past 8 years!), and without further ado, here are the 10 best savory dishes that I ate this year…

POT at the Line Hotel - Koreatown - Los Angeles

“Beep Beep” from Pot at The Line Hotel in Los Angeles, California

A decadent melange of sea urchin, yuzukosho, and Kewpie mayonnaise served over rice, dreamt up by Chef Roy Choi. The yuzu’s tang and spice played off the richness of the uni and mayonnaise with aplomb.

Pig & The Lady - Honolulu

Coffee Can Bread from The Pig & The Lady in Honolulu, Hawaii

Chicken liver mousse always hits the spot, but add to it pickled grapes, pink peppercorns, candied almonds, and chrysanthemum leaves, and you’ve got an unstoppable combination of flavors and textures. This was one of a slew of damn delicious dishes at Chef Andrew Le’s eclectic Honolulu spot. These grindz had me feelin’ fine. (Full review to come!)

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The Year in Delicious: Top 10 Recipes of 2013

Bun Bo Hue

Bún Bò Huế – Vietnamese Beef & Lemon Grass Noodle Soup

The most magical part of making bun bo Hue happens around hour three when the beef, pork, and lemongrass broth is transformed into the familiar fiery orange soup. A sizzling mixture of vegetable oil, scallions, fish sauce, and paprika imparts the broth with its characteristically bright hue and rich, umami flavor. A heavy dose of fermented shrimp paste, along with a touch of sugar and salt, add the finishing touches to the broth.

Ruth Reichl's Dangerously Delicious Apricot Jam

Ruth Reichl’s Dangerously Delicious Apricot Jam

After procuring two pounds of apricots and setting aside an evening without commitments, I set out to make my first lazy man’s jam. First, I pulled apart the fruit using my bare hands, leaving the skins on and removing the pits, then I made a simple syrup and macerated half the fruit in it. More fruit, a whole vanilla bean, and a squeeze of lemon juice later, I had a dangerously delicious apricot jam on my hands. I couldn’t believe how awesomely simple it all was.

Sườn Nướng - Vietnamese Grilled Pork Chops/Ribs

Sườn Nướng – Vietnamese Grilled Pork Ribs

Comprised of just five ingredients—fish sauce, sugar, salt, black pepper, and shallots—this easy marinade treats pork to a sweet, salty, and wholly umami bath. Soaked overnight, then grilled over hot flames, the ribs’ exterior caramelizes beautifully, while the innards remain tender and flavorful.

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