Gastronomy Blog by Cathy Chaplin

Restaurant Review

17 May 2011

28 Hours in Tijuana with Bill Esparza: Tacos, Buches, Menudo, Churros, and Tortas

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Following Sunday brunch at Scarpetta, I took a little jaunt down to Tijuana with my friend Bill. While escaping to Mexico for a day might be too hurried for some, it’s these impromptu getaways that I absolutely live for. After Bill picked me up in Beverly Hills, we hightailed it to the border, and not too long after, we were living large on Revolución. It had been well over a year since my last Baja eating tour, so I was beyond ready for another gluttonous spree.

After dropping off our bags at the hotel and freshening up a bit, it was time to cruise the streets for delectable Mexican eats.

At my request, our first stop was at Tacos Salceados. I ate here on my first Baja culinary tour, but wasn’t able to enjoy it to the fullest since it was the eighteenth and final stop of a two-day eating blitz. I always hoped to return because even though my palate was beyond spent at the time, I remembered that the tacos totally rocked.

The little taqueria was bright and bumpin’ when we arrived. We started off with a small plate of blistered blonde chilies and young spring onions dressed in a tangy Maggi-based sauce.

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Recipe

15 May 2011

Pistachio Chai Muffins

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Faster than a quick bread and more virtuous than cupcakes, muffins are becoming a staple in the Astro-Gastro household thanks to a feature on “Munchable Muffins” in this month’s issue of Cooking Light. I’ve been making little portable breads here and there over the years, but this article is really inspiring me to crank my muffin making into overdrive. Thus far, I’ve dog-eared a sweet recipe and a savory one to test out. First up, pistachio chai muffins.

I adore both pistachios and chai tea, so there was no question that I’d tackle this recipe first. Additionally, I liked that the muffins called for a simple glaze topping. Aside from adding a bit of sweetness to the mix, it also brought a festive quality that is usually absent from muffins. Everyone knows that festive muffins are infinitely superior to ordinary ones.

After following the recipe and Cooking Light’s “Five Tips for Perfect Muffins” to a T, I pulled out a dozen evenly golden muffins from the oven. I left a few lumps in the batter just like I was instructed, and the results were super-moist muffins with the softest, most pleasant crumb. It turns out that over-stirring can really toughen a muffin! The flavor of the chai was subtle but noticeable, while the salted pistachios and sweet icing provided pizzazz.

We’re down to only two muffins in the fridge, which means that it’s time to whip up another batch. Next up, spicy bacon cheddar corn muffins. I hope they’re as addictive as these.

7.9 ounces all-purpose flour (about 1 3/4 cups)
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 chai blend tea bags, opened
1 cup low-fat buttermilk 1/4 cup butter, melted
1 1/2 teaspoons vanilla extract, divided
1 large egg, lightly beaten
Cooking spray
1/3 cup shelled dry-roasted, salted pistachios, chopped
1/2 cup powdered sugar
1 tablespoon water

Preheat oven to 375°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk.

Cut open tea bags; add tea to flour mixture, stirring well.

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Now Closed

11 May 2011

Sunday Brunch at Scarpetta – Los Angeles (Beverly Hills)

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The last time I indulged in a lavish Sunday brunch spread, I wound up in the fetal position in the hotel lobby. The Astronomer fared slightly better and only popped a button off his pants. We’re normally rational and quite levelheaded, but for the life of us, we couldn’t exhibit good behavior when faced with such a stupendous buffet. You’d do the same in an all-you-can-eat foie gras ice cream sandwich situation too, trust me.

A couple of Sundays ago, I was once again confronted with a brunch spread so awesome that it threatened to compromise my reasonable nature. This time around it was at Scarpetta, Chef Scott Conant‘s modern Italian restaurant tucked inside the Montage Beverly Hills.

I, along with my partner in crime Diana, were guests of the hotel this morning during the debut of Sunday brunch. We were seated on the cusp of the dining room with an idyllic view overlooking the Beverly Canon Gardens. Mimosas were quick to arrive, which we appreciated greatly. Cheers to good food and good friends.

Before piling our plates full of this and that and everything in between, we strolled through the open kitchen to survey what was cookin’. We spied a crudo and shellfish station, cured meats, a pasta station, an egg station, waffles and pancakes from the griddle, a carving station, and a fruit station. Outside the kitchen was an impressive display of cheeses and sweets. [See the complete menu here.] It was a sensational selection of dishes and we were excited to get started.

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