19
Feb
2011
18
Feb
2011
I will remember my 29th birthday as the one where I finally sat down for an omakase sushi dinner. Meals of raw fishes aren’t foreign territory for me, but entrusting my entire supper to one of the city’s best sushi chefs was a significant change and splurge.
Seeing as though Los Angeles is a sushi-appreciating town, I had a bevy of choices as to where to do the deed. After carefully considering my options, Mori Sushi stood out among the crowd. If I was going to spend a pretty penny on sushi, it had to be with a man who cares so immensely about his craft that he sculpts his own tableware and oversees the production of his rice to exacting standards. I wanted a serious sushi experience, and I knew Chef Morihiro Onodera (Katsu, R23, Matsuhisa, Hatsuhana, and Takao) would deliver.
The Astronomer and I had the opportunity to dine at the counter, but chose a table for privacy’s sake. Mostly, I didn’t want to weird the chef out with my happy-snapping ways. Next time, when I’m not documenting my meal plate by plate, I’m totally sitting at the bar.
The small dining room, which was decorated minimally and without fuss, was nearly packed on this Wednesday night.
The chopstick rests set the perfect tone for the evening. I wonder if Mori sculpted these as well.
16
Feb
2011
It seems to me that Donut Muffins got the short end of the stick in name and appearance. While both are adequate and perfectly nice, neither fully convey the extent of this sweet’s amazingness. And trust me, they are amazing.
Imagine a magnificently moist muffin with a most delicate crumb. Then, paint it with a luxurious coat of rich melted butter. Lastly, roll it about in a bowl full of sugar. Now, take a bite. Pure heaven, right? Buttery lips, sugary fingertips, and all!
This delightful recipe comes courtesy of Baking Bites and G-Ma’s Bakery. Since The Astronomer loves warm spices, I upped the amount of nutmeg and cinnamon a good amount—the recipe below reflects these changes. Donut muffins taste best served hot from the oven, but if there happen to be leftovers, a quick nuke in the microwave will recapture the freshly baked magic nicely.
Donut muffins may not have the cache and pizazz of say, Caramelized Bacon and Salted Caramel Bread Pudding, but they are definitely worth your while.
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 3/4 cup sugar
- 1 large egg
- 1/4 cup plus 1 tablespoon vegetable oil
- 1/2 cup whole milk (1% works fine, too)
- 1/4 cup plus 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter, melted, for brushing
- 1/2 cup sugar, for rolling
Preheat oven to 350° F. Lightly grease a standard muffin tin with cooking spray, or, using a pastry brush, coat muffin cups with vegetable oil.
In medium bowl, whisk together flour, unsweetened cocoa powder, baking powder, salt, nutmeg, and cinnamon. In a large bowl, using an electric mixer, beat together sugar and egg on medium-high speed until light in color, approximately, 15 to 20 seconds.
Add the flour mixture to the sugar mixture in three batches, incorporating as well as possible after each addition using a rubber spatula. The final result will be unappealingly dry and hairy.
Add the vegetable oil, milk, cream, and vanilla extract. Beat until just combined using an electric mixer—be sure not to over-beat the mixture.