Asparagus Fontina Tart

Puff pastry is great in so many ways. It's buttery and flaky. It's crunchy and light. And it's a perfect base for dessert and dinner. Inspired by this Martha Stewart recipe, I whipped up this crowd-pleasing asparagus tart that was surprisingly easy and quick to make. It adds a perfect crunch when eaten with hot soup, but it's also a perfect (and impressive looking) hors d' oeuvre when cut into small squares. 

Prepare the toppings: Depending on the size of the asparagus, cut the bottom, tough ends about 1-inch from the edge. Shred the cheese.

The Puff Pastry: Don't forget to make shallow holes in the tart before baking. Score the edges into a rectangle so the crust puffs up. Remember, this is like a fancy pizza, so you want to have a crust to grab onto. Arrange the cheese in an even layer. 

Arrange the asparagus over the cheese. It's ok if the stems go over the edges. Brush with olive oil and season with salt and pepper. 

Notice how the asparagus sinks into the cheese? Delicious. 

Serve while hot and toasty!

Mixed Berry Galette

I had a pint of Haagen Dazs vanilla ice cream, a bowl of berries, and a pie crust sitting in my fridge, so the only logical thing to do on a Sunday afternoon was marry these ingredients for a perfect mid-day snack. Galettes and crostatas can be made with virtually any fruit - berries, figs, apples, peaches, whatever is in season.  I improvised with ingredients on hand, and the result was a refreshing, indulgent and guilt-less snack. (see recipe below).

Mixed Berry Galette

Ingredients:

one store-bought or homemade pie crust (I used Pillsbury)

a couple tablespoons granulated sugar (adjust this based on the sweetness level of the fruit)

one teaspoon fresh-squeezed lemon juice + some of its grated zest

Directions:

Roll out the thawed pie crust on a heavy duty pan. Toss the berries with the lemon juice, zest and sugar. Let the berries macerate for about ten minutes or so. Pile the berry mixture onto the middle of the pie crust, leaving a 1-inch border around the edges. (Make sure to pour in all the juices!) Fold over the crust and sprinkle the edges with sugar. Bake for about 30 minutes at 375 degrees until crust is golden brown and berries start to bubble. Serve with ice cream. Bon appetit!

Smoothie Operator

I'm a spoiled smoothie drinker. I live walking distance from Jamba Juice, so I rarely make smoothies at home. But lately, I've found my fridge stocked with endless berries and fruits that usually end up being tossed away. Smoothies are a great way to salvage neglected fruits on the verge of rotting. Plus, overly ripe fruits are always the sweetest, saving you the trouble of adding sweetener to your smoothies. Here are two of my favorite smoothies, perfect for breakfast, dessert, and a mid day pick-me-up. 

I usually eyeball the measurements and try to make the most of ingredients that I have on hand. Tweak the portions to your tastebuds' liking. Happy blending!

Peanut Banana and Coffee Smoothie*

1 banana

a few tablespoons of peanut butter (I prefer chunky)

about 1/2 cup Vanilla coconut milk

a few tablespoons of coffee ice cream

*this is clearly a less healthy alternate 

Berry-Banana Smoothie

1 banana

one handful strawberries (fresh or frozen)

one handful other berries (fresh or frozen blackberries, blueberries, raspberries)

about 1/2 cup of Vanilla coconut milk

a few tablespoons of Pomegranate-Blueberry Sherbet

Nostalgia Cupcakes

My Grandma was famous for her orange cake. There was something magical about it. Maybe it was the swirl of cocoa powder in each slice. Or maybe it was the unique shape of the pan (which I still can't find). Whatever it was, Grandma's cake was always made with love and each time she made it, the cake tasted better than the last. I doubt any orange cake will ever match her's, but this recipe definitely comes very close. Without a doubt, these are the best cupcakes I've ever made. And the orange cream cheese frosting truly is the icing on the cake.

For the icing, this is a good base recipe. Add a dash of vanilla extract and adjust the orange juice and confectioner's sugar to achieve a spreadable frosting to your liking. Garnish with thinly sliced orange peel.

Mimosas and Bouquets

I spent my particularly humid and hot Saturday afternoon brunching at my boyfriend's favorite restaurant, Comme Ca. I'm a huge fan of the bubbly, so bottomless mimosas sounded way too good to pass up. We munched on the Salmon Tartare before proceeding to the surprisingly light Croque Monsieur and famous Comme Ca burger. We wrapped up the afternoon driving aimlessly around LA and finished the day off with some retail therapy - a perfect afternoon.

"Just Because" flowers. The best kind of flowers.

Dylan's Candy Bar at The Grove. Made me nostalgic for our recent trip to New York.

Fall into Autumn

I love everything about Fall - Halloween, Thanksgiving, pumpkins, crisp air, fall fashion, and most importantly, the beginning of the holiday season. Unfortunately, it still feels like we're in the throes of summer in LA. But the hot weather didn't stop me from trying out this butternut squash bisque. The recipe is a great base, but I suggest amping the seasoning with a couple tablespoons of brown sugar and a few pinches of cinnamon and nutmeg. Next time, I'll try adding some heavy cream to make a more indulgent soup. Happy Fall!

Lots of peeling -  onion, large russet potato, carrots and, of course, squash. Be patient with the squash because its rind is coarse and tough. 

All chopped up and into the pot they go. Remember to season, season, season!

Simmer for 40 minutes.

Blend the veggies but don't use all of
 the cooking stock. Add the appropriate amount
 of stock to achieve your desired consistency. 

I ♥ NY

I wrapped up the last week of summer with a jam-packed trip to New York with my boyfriend. Our trip was equal parts a city tour and a food tour - we overloaded on pizza and pastrami sandwiches, visited four museums, took in some of the most breathtaking city views, and got caught in an albeit romantic summer rainstorm. Here are just a handful of my favorite snapshots from my week in the Big Apple.