Nov 2017

Russ Parson’s Mom’s Cranberry Sauce

Russ Parson's Mom's Cranberry Sauce

I love experimenting with different Thanksgiving recipes, but when it comes to cranberry sauce, this is the only one I will ever need. I have been making Russ Parsons’ mother’s recipe (Russ Parsons, by the way, is the former Food Editor for the Los Angeles Times) for the past couple of years, and it is truly as good as it gets—sweet, tart, warming, and festive. It’s perfect.

In addition to its flavor prowess, the recipe conveniently calls for a resting period of one to three days in order for the fruit, sugar, and spices to settle and meld. This means I can prepare the sauce the weekend before the big day, successfully avoiding any additional kitchen chaos.

To round out my contributions this year, I’ll be making crockpot sausage and sage stuffing (a gluten-free version for my brother-in-law with Celiac—wish me luck!), sweet potato casserole, my friend Sarah’s potato rolls, and Simply Recipes’ apple pie.

Happy Thanksgiving to you and yours! Thank you for making Gastronomy a part of your internet routine.

(more…)

Nov 2017

Tartine Manufactory – San Francisco

Tartine Manufactory - San Francisco

A few months ago, I booked a weekend getaway to San Francisco in the dead of night. I’m very much a planner by nature, especially when it comes to travels, but a bout of insomnia and a too-good-to-be-true airline sale had me feeling spontaneous. Bay Area, here we come!

Tartine Manufactory - San Francisco

Following a BART ride from the airport to the hotel—a transportation treat for suburban dwellers—The Astronomer, June, and I jetted to The Mission for an early lunch at Tartine Manufactory.

Elisabeth Prueitt and Chad Robertson of Tartine Bakery fame opened the 5,000-square-foot Manufactory late last summer. The expansive space houses a restaurant, coffee bar, bakery, and ice cream shop.

Tartine Manufactory - San Francisco

We were lucky enough to get a table without a wait. Granted, it was the sunniest table in the dining room, and we were squinting and sweating the entire meal, but we’ll take what we can get.

(more…)

Nov 2017

Porridge + Puffs – Los Angeles

Porridge + Puffs | Chef Minh Phan

Chef Minh Phan’s beloved Porridge + Puffs is popping up on Monday nights at Proof Bakery’s commissary in Silver Lake. I was lucky enough to catch one of the dates before the run comes to an end next Monday, November 13. Here’s to hoping that the engagement is extended through December because: porridge weather.

Porridge + Puffs | Chef Minh Phan

Prior to popping up with Porridge + Puffs, Chef Minh spent time behind the stoves of Beachwood Cafe and Field Trip, both in Hollywood. Fun fact: Porridge + Puffs debuted at Field Trip after dark nearly three years ago. The concept has since gone on to garner critical acclaim and a cult-like following— #PorridgeForThePeople

Porridge + Puffs | Chef Minh Phan

Proof’s commissary was transformed into an indoor-outdoor-cafe slash interactive kitchen for the pop-up. Priced at $20 per person, the set menu included vegetables to start, a bowl of porridge to follow, and a sweet nibble to finish. The menu changes from week to week.

(more…)