good food + awesome travel & occasional odd bits

Month: January 2013

Adventures in Eating: San Francisco {La Mar}

Adventures in Eating: San Francisco {La Mar}

cebiche clasico I’m almost 90% sure I’ve posted or mentioned La Mar before. I love this place and it’s the closest we can get to Peruvian cuisine without making it ourselves. Rewind to several years ago when we took a trip to Peru. Now, I […]

Santa Cruz, CA

Santa Cruz, CA

This week seemed to fly by thanks to it being a short work week and all. It’s nice to have a holiday thrown in here and there to break up the hum-drum of the normal grind. And, a change of scenery is always much appreciated. […]

Defenestration at House of Falling Furniture

Defenestration at House of Falling Furniture

So you’re looking for an adventure, eh? Well, I have the 2 minute cure for you if you happen to be near San Francisco. Listen up because it’s worth a trip. This jaunt will require you to venture into the crack den of the city. Yes, there are homeless and abandoned buildings. Stray dogs and folks shouting at each other from across the street. Be careful not to trip on debris on the sidewalk and if you accidently do, don’t land on a dirty needle!

Once you’ve arrived at the corner of Sixth and Howard, you can’t miss the abandoned Hugo Hotel. I can’t tell you how many times I passed this place in the car and always noticed and gawked at it, but NEVER took 2 seconds to park the car and get out. Until now. I decided it was high time to get a few snapshots and a better look. I also learned a bit about this place and it’s actually an installation by Brian Goggin called Defenestration. You can read about it here. This installation is fascinating and I love the furniture hanging out of the windows as if they are about to fall out. Kinda makes me just want to run up in there and give ’em a push!

Hugo Hotel

Installation “Defenestration” located at the corner of Sixth and Howard

Edamame and Glass Noodle Lettuce Wraps

Edamame and Glass Noodle Lettuce Wraps

Today was one of those spur of the moment, clean out the pantry and fridge days. I knew I wanted something healthy and most of all refreshing, but not quite a salad. I also wanted something slightly salty. After a bit of digging around, I […]

Curried Cauliflower and Potato Soup with Green Bean, Almond and Provolone Grilled Cheese Sandwich

Curried Cauliflower and Potato Soup with Green Bean, Almond and Provolone Grilled Cheese Sandwich

This lunch in on the fancier side of what I’m normally used to. For that matter, my lunches are usually sloppily cobbled together items from the fridge. Today is different. It’s good to change things up and I sure felt like I did just that. […]

Spaghetti Squash and Kale with Garlic Butter Sauce

Spaghetti Squash and Kale with Garlic Butter Sauce

If you’re a regular reader around these parts, you know I love kale. truth be told, I could eat kale in all kinds of variations. My trusty go-to was always this recipe. However, this being a new year and all, I decided to venture out and try something new. Since I’m a creature of habit, I decided to combine kale with one of my favorite easy pasta combos, cheese and pepper. What could go wrong? Absolutely nothing. Although this is a vegetarian recipe, it’s decadent and velvety thanks to the butter and mojo sauce. Trust me, you won’t miss the pasta. Spaghetti squash is a solid stand in for that.

Scraping the roasted flesh from the squash is a lot of fun (for this first timer).

Use as much or little kale you like. This recipe is FLEXIBLE.

Spaghetti Squash with Kale and Garlic Butter Sauce

1 spaghetti squash

2 bunches kale, ribs removed and chopped

2 tbsp garlic mojo sauce*

1 tbsp olive oil + additional for basting squash

2 tbsp butter

Parmesan cheese



*recipe for garlic mojo here

Roast the spaghetti squash:

Preheat oven to 375 degrees.

Cut squash in half lengthwise. Brush with olive oil on both sides. Place on a baking sheet and roast for 30- 35 minutes or until tender. When the flesh is soft enough to pierce with a knife with no resistance, remove from oven and let cool. Using a fork, scrape out the flesh which will loosen in strands similar to the look of spaghetti. Set aside.

Make the garlic butter sauce:

In a sauté pan, heat garlic mojo, 1 tbsp olive oil, and butter. Add kale and sauté until slightly wilted, about 5 minutes. Add spaghetti squash and heat through. Season with salt and pepper to taste. Before serving, sprinkle with parmesan cheese.

2013: Time to get cooking

2013: Time to get cooking

[pinterest} I have a ridiculous amount of cookbooks that I use for “research” or so I tell myself. Does looking at pretty pictures of fantastic food count as research? Of course it does! Really, I have all the best intentions of exploring new recipes in […]
Roasted Cauliflower with Garlic Mojo and Sumac

Roasted Cauliflower with Garlic Mojo and Sumac

It’s a new year but this is not a new year’s resolution post. It’s not that I don’t think it’s a good idea. In fact, I think it’s great but I’m just not that organized.  This is just a simple roasted vegetable post that is […]

Parmesan Garlic Biscuits

Parmesan Garlic Biscuits

After celebrating and then sleeping in, an early afternoon breakfast of savory biscuits and lots of coffee was a nice way to leisurely spend the first day of 2013.  Yesterday, I got everything together and prepped all ingredients so all I had to do today was combine everything and get it in the oven. This recipe was easy to follow and a snap to prepare. I have to admit, at first I was skeptical because there was no cutting butter into the flour and an absence of egg. I really had my doubts, but thankfully I was proven very wrong. This turned out to be a great recipe to have in my repertoire as it’s flexible and reliable.

Parmesan Garlic Biscuits

from Cook’s Country

2 cups all purpose flour

2 tsp sugar

2 tsp baking powder

1/2 tsp salt

1/2 tsp black pepper

1 cup grated parmesan cheese

2 cloves garlic, minced

1 1/2 cups heavy cream


Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Combine and whisk flour, sugar, baking powder, salt. Stir in 3/4 cup of cheese, garlic, and pepper. Add 1 1/4 cup cream and stir until dough forms, 30 seconds. Transfer to the countertop and add cream in 1 tbsp increments and stir with the dry bits left in the bowl until moistened. Combine with rest of the dough and knead just until the mass comes together, 30 seconds.

Pat dough into an 8″ circle, cut into wedges and place on the parchment lined baking sheet. Bake 7-9 minuted, until just browned. Sprinkle remaining cheese onto the slices, rotate and return to the oven for another 7-9 minutes until cheese topping has melted.

Serve warm.

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