Kali Restaurant – Los Angeles

Kali Restaurant - Los Angeles

Late dinners with girlfriends are a rare treat these days, so I was downright stoked for a night out with Diana at Larchmont Village’s white-hot Kali Restaurant. It’s hard to beat an evening spent catching up with an old friend over superb cocktails and food.

Kali Restaurant - Los Angeles

After years spent cooking underground at roving dinner pop-up Kali Dining, Chef Kevin Meehan and Wine Director Drew Langley finally have a place to call home. As you may have inferred from the restaurant’s name, Kali celebrates California ingredients, spirits, and wines in fine fashion. Considering these gentlemen’s collective resumes, I would not have expected anything less.

Kali Restaurant - Los Angeles

To start, the sweet yet potent “Arizona & 2nd” made with Hangar One Buddha’s Hand Vodka, lemon, cucumber, and basil. I am such a lightweight these days.

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Homemade Cardamom Marshmallows

Cardamom Marshmallows

The Astronomer and I celebrated our sixth wedding anniversary in late April. Festivities included reliving our wedding banquet at Five Star Seafood Restaurant in San Gabriel and cooking up a little something inspired by old school anniversary gifts. It’s the most wonderful time of the year!

Since it is customary to bestow sugar upon one’s beloved in recognition of the sixth wedding anniversary, I decided to make marshmallows from scratch. This recipe, which is from Little Flower Baking by Christine Moore and Cecilia Leung of Pasadena’s Little Flower Candy Company, calls for three different kinds of the refined stuff—granulated, powdered, and corn syrup. Mmm…sugar. And lots of it.

Even with a novice behind the stove, this recipe yielded the most perfectly plush and pillowy marshmallows ever. The cardamom-sugar coating, a special twist inspired by my cardamom-loving husband, added warmth, texture, and intrigue. I couldn’t imagine a sweeter treat for my sweet Astronomer.

And just in case you’re new to the Astro-Gastro anniversary party, The Astronomer has been gifted Paper, Cotton, LeatherFruit, and Wood thus far in our marriage. Here’s to many, many more.

  • 1 1/2 cups (333 grams) water, divided
  • 1/4 cup (40 grams) powdered gelatin
  • 2 1/2 (500 grams) granulated sugar
  • 1 cup (319 grams) corn syrup
  • 1/2 vanilla bean, split lengthwise and scraped
  • 2 teaspoons vanilla extract
  • Sugar-Cardamom mixture (1 cup granulated sugar combined with 1 tablespoon ground cardamom)

Cardamom Marshmallows

Pour 3/4 cup (167 grams) water in the bowl of a stand mixer fitted with the whisk attachment and sprinkle with gelatin to bloom (allow the gelatin to absorb liquid and expand), 5-8 minutes.

Cardamom Marshmallows

Place 3/4 cup (167 grams) water, sugar, and corn syrup in a large saucepan and bring to a boil. Clip a candy thermometer to saucepan. When temperature of syrup reaches 240 degrees, remove from heat.

Mix water-gelatin mixture on low speed and slowly stream in hot syrup down the sides of the mixing bowl. Add vanilla bean seeds and vanilla extract.

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{swoon} Sarah Lange’s Morning Pastries at Elysian

Sunday Brunch at Elysian - Frogtown - Los Angeles

It’s no secret that Sarah “Bearclaw” Lange‘s pastries are the very definition of swoon-worthy. From Eat My Blog to Hart and the Hunter and Field Trip, wherever this gal bakes, I’m usually not too far behind.

Sarah’s most recent gig is in the heart of Frogtown at Elysian, a gorgeous event space that moonlights as a restaurant several odd days a week. Here, she draws inspiration from Pennsylvania Dutch culinary traditions, baking up gorgeous pastries that are rustic yet elegant.

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Here’s Looking at You at Unit 120 – Los Angeles (Chinatown)

Here's Looking at You at Unit 120 - Los Angeles (Chinatown)

Did you hear? Lien Ta and Chef Jonathan Whitener, the former Animal chef de cuisine, are opening a restaurant. Woo! Here’s Looking at You is slated to debut later this spring in the former Whiz space in Koreatown. Los Angeles is in for a real treat.

Here's Looking at You at Unit 120 - Los Angeles (Chinatown)

In anticipation of their grand opening, Lien and Jonathan popped up at Chinatown’s Unit 120 back in January to give a sneak peek of their Japanese-Mexi-Cali concept. Priced at $75 per person, the family-style supper included three starters, two mains, and two desserts.

Dinner started with a cocktail—a cupful of the chef’s signature Mai Tai from the community punch bowl.

Here's Looking at You at Unit 120 - Los Angeles (Chinatown)

The trio of starters was quick to arrive. Pristine cuts of hamachi were given the Vietnamese treatment with tamarind, rau ram (Vietnamese coriander), palm sugar, and hibiscus onion. Continue reading ‘Here’s Looking at You at Unit 120 – Los Angeles (Chinatown)’

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