No house like Doghaus

the downtown dog: bacon wrapped hot dog 
with an extra egg sunny-side up 

Doghaus takes the concept of making hot dogs to an extreme level. Sure, there's nothing like a plain old hot dog with the standard ketchup and mustard. But DogHaus knows how to amplify and maximize the hot dog experience by throwing in some of the unlikeliest ingredients - avocados, eggs, coleslaw, and tater tots, just to name a few. My boyfriend loves to over-order every time we eat out, so naturally, we had a sampling of practically the entire menu. Two giant hot dogs, chili cheese fries and sliders (not pictured) later, we were stuffed. The result was a massive pig-out. But it was well worth it.

the Sooo cal: mixed greens, diced tomato, 
tempura fried onions, spicy basil aioli, avocado.
the best chilli cheese fries ever.

Left: Stacks upon stacks of sweet hot dog buns.

Right: The open kitchen and the 80s nostalgia music sets the perfect mood for the ultimate comfort food.

Between the hot dogs, we chatted up the friendly owner, who told us that most people find DogHaus irresistible because the sweet buns and the salty dogs complement each other perfectly.

La Provence (Mac Heaven)

the cutest candle i've seen.
contemplating splurging for one.

salted caramel, rose, pistachio, lavender, raspberry. 

overwhelming. La Provence

Chocolate Croissants (for lazy bakers)

This mouth-watering croissant recipe calls for two ingredients - store bought dough and a jar of nutella. Homemade is always better. This is true. But sometimes, it's just easier and faster to resort to ready-made ingredients that are a sure hit. These are best fresh out of the oven with hot tea, a cold glass of milk, or a latte - whichever tickles your fancy. Enjoy!

Coffee Lover's Dream Dessert: Tiramisu

I wrapped up 2011 by conquering one of my biggest fears - making tiramisu from scratch. Ok, ok. Maybe it wasn't one of my biggest fears. But I've always been hesitant to attempt making tiramisu at home because it always seemed to be a complex dessert with complex flavors. Boy was I right. Between the delicate precision of achieving the perfectly (not excessively) soaked ladyfinger and the difficulty of successfully marrying the flavors of ingredients of very (very) different consistencies, this tiramisu was no easy task! But I'm going to toot my own horn and confess that this was one of the best things I've ever made. I'm filing it under my favorites. Thanks Giada!

 soak each ladyfinger for a split second in room
temperature espresso.
hot or warm espresso = disintegrated ladyfinger.
oversoaked ladyfinger = soggy tiramisu.

assembly is tedious. but it'll be worth it.
trust me.

a note about the cream: i liked this recipe because
 the eggs basically cooked on the double boiler.
 this minimizes the risks of consuming raw eggs,
 which makes me less paranoid about salmonella.

dollops of the cream magically spread
over the first layer.

round 2. 

so beautiful.

for this recipe, I used Amaretto liquor
 instead of Marsala.

after refrigerating the tiramisu for at least 6 hours,
dust the top with cocoa powder just before serving.
slice, serve, enjoy.

Taste the Rainbow

assorted macarons displayed like a work of art.

Pumpkin Bread Pudding

The best way to use day old French baguette.
Cube it and toss it in the mixture. 

Fall may be over, but until the supermarkets stop selling yams and pumpkins, I plan to continue taking advantage of my favorite seasonal flavors. I love the classic flavor of bread pudding, so I decided to add a little kick to it by infusing pumpkin, cinnamon and nutmeg flavors for a festive feel. I omitted raisins and didn't make the accompanying caramel sauce because the sweetness level was perfect as is. I'll probably be stocking up on pumpkin puree to recreate this recipe again before next fall. 

Next time, I'll try pairing the warm pudding
with some vanilla ice cream.

Mother Dough

I'm always on the hunt for new and delicious pizzerias, so after reading this article, I had to check out Mother Dough. Let me tell you. This is probably the best neapolitan pizza I've ever had, and it's all because of the dough. The mother dough, that is. 

burratta salad. perfectly seasoned arugula with seasonal heirloom tomatoes. 

Apparently, the secret to pizza perfection is to incorporate day-old dough into fresh dough and top with only the freshest and finest ingredients. The mother dough married with fresh Italian buffalo burrata shipped straight from the motherland is a recipe for success. Literally. The secret is clearly working because these pizzas are irresistibly delicious and surprisingly lighter than your average grease-fest(no paper napkin dabbing required at Mother Dough).

The minimalist space is simple and industrial-esque and if you grab a good table, you can watch the pizza master make the pies right under your nose. For people like me who can never decide what to order, the menu is conveniently short, making the perpetual problem of "what should I order?" much easier. But these you must try - the Burrata salad and the Margherita pizza. If you're ruthless like me, go with a few (non-dieting) friends and order the entire menu.

margherita and zucchini pies. 

arugula and prosciutto pie.

Mother Dough
4648 Hollywood Blvd.