Best Gelato in LA: Bulgarini

          Bulgarini Gelato, a modest shop tucked inside the alley way of a strip mall in Altadena, CA, may be the reason I never eat store-bought ice cream again. The gelato from this hole-in-the-wall store blew me away. Husband-and-wife team Leo Bulgarini and Eliabeth Foldi select the finest ingredients from around the world for their products, starting with milk from Broguiere's Dairy in Montebello, CA. Unlike traditional ice cream, which contains 18-22% milk fat, Bulgarini's gelato hosts only 2-4% milk fat. The low fat concentration allows the high-quality nuts, fruits, and chocolates to take center stage. The acclaimed pistachio gelato tastes like an handful of aromatic pistachios, hand-picked and imported from Sicily, have been freshly ground into each bite. The rich dark chocolate gelato is sophisticated and sinful all at once. The goat's milk with cocoa nib gelato is earthy but not overbearing. 
          A small serving at Bulgarini starts at three golf-ball-sized scoops, forcing you to choose from a plethora of possible flavor groupings. If you become as overwhelmed as I was during my decision process, the patient and friendly staff will surely answer any questions you have. They are generous with samples and describe each flavor in detail to ensure that you enjoy your experience to the fullest. With its amiable employees and incredible gelato, Bulgarini is simply without parallel in L.A. 


Bulgarini Gelato 
749 E. Altadena Dr. 
Altadena, CA 91001
(626) 791-6174
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Monday-Thursday, 12 p.m. - 9:30 p.m.
Friday-Saturday, 10 a.m. - 11:30 p.m.
Sundays, 10 a.m. - 9:30 p.m.

Homemade Éclairs

Recipe courtesy of Tartine 


Ingredients 
For the choux paste:
1/2 cup milk
1/2 cup water 
1/4 teaspoon salt 
1 teaspoon sugar 
1/2 cup unsalted butter 
1 cup all-purpose flour 
5 large eggs 


For the pastry cream:
1 cup milk
1/4 vanilla bean, seeds scraped 
1/8 teaspoon salt 
2-3 tablespoons corn starch 
1/4 cup plus 1 tablespoon granulated sugar 
1 large egg 
2 tablespoons unsalted butter 


For the chocolate glaze:
4 oz. bittersweet chocolate, coarsely chopped 
1 tablespoon light corn syrup 
1/2 cup heavy whipping cream 


Makes 12-16 éclairs


1. Preheat the oven to 425 degrees. Butter a baking sheet or line with parchment paper.
2. In a heavy saucepan over medium heat, combine the sugar, milk, water, salt and butter until the butter melts and the mixture comes to a full boil. Add the flour all at once, stirring vigorously with a wooden spoon. Keep stirring until the mixture has formed a smooth mass and pulls away from the sides of the pan and some of the moisture has evaporated, about 3 minutes. Transfer to the bowl of a standard mixer fitted with a paddle attachment. Add the eggs one at a time and mix at medium-high speed, incorporating each egg before adding the next. Once all the eggs have been added, transfer the dough to a pastry bag fitted with a half-inch tip. Pipe out fingers about 5 inches long and 1 inch wide, spacing them about 2 inches apart. If you end up with a bulge or tail at the end of the piping, smooth it over with a damp fingertip. 
3. Bake the fingers until puffed and starting to show some color, about 10 minutes. Reduce the oven temperature to 375 degrees and continue to bake until the shells feel light for their size and are hollow inside, an additional 12 minutes. They should be nicely browned all over. Remove from the oven and, using a metal skewer, poke a small hole in the end of each shell to allow steam to escape. Let the shells cool on wire racks. 
4. To make the pastry cream, pour the milk into a heavy saucepan. Split the vanilla bean lengthwise and use the tip of a sharp knife to scrape the seeds from the pod halves into the milk. Add the salt to the mixture, place the pan over medium-high heat, and bring just to a boil, stirring occasionally and making sure that the milk solids are not sticking to the bottom of the pan. 
5. In a mixing bowl, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth. When the milk is ready, slowly ladle about one-third of the hot milk into the egg mixture, whisking constantly. Pour the egg-milk mixture back into the hot milk and continue whisking over medium heat until the custard is as thick as lightly whipped cream. Remove the cream from the heat and immediately pour it through a sieve into the bowl. Let cool for 10 minutes, sitting occasionally to release the heat and prevent a skim from forming on top. 
6. Cut the butter into 1-tablespoon pieces. When the pastry cream is ready, whisk the butter into the cream 1 tablespoon at a time, always whisking until smooth before adding the next tablespoon. To cool the cream, cover the bowl with plastic wrap, pressing the wrap directly onto the top of the cream, and place in the refrigerator. It can be stored in the fridge for up to 5 days. 
7. To make the chocolate glaze, combine the chocolate and corn syrup in a heatproof bowl. Bring the cream to just under a boil in a small saucepan. Pour the cream over the chocolate. Let the mixture sit for about 2 minutes without stirring until the chocolate melts, and then stir gently with a rubber spatula until smooth and shiny. 
8. To complete the eclairs, stir the cooled pastry cream until smooth and then spoon it into a pastry bag fitted with a 1/4-inch opening. Fill the shells by splitting them in half lengthwise with a serrated knife. Dip the top half of the shell in the glaze and then place upright on a wire rack and allow the glaze to set. Pipe the cream into the bottoms of shells and replace the glazed tops. Serve the pastries at once, or refrigerate for up to 6 hours before serving. Ideally, they should be eaten the same day they are filled. 


          With so many wonderful recipes available online, old-fashioned cookbooks can often be neglected. The beautiful photos, relatable descriptions, and daily updates of food blogs make it easy to forget about the dusty stack of books scrunched in a corner of the kitchen. So how was it that I woke up yesterday morning, picked Tartine off the shelf, and decided to make a pastry tucked away in the back of the book without a single accompanying photo? Well, I had the feeling, the emotion that only a baker can describe when a recipe just feels right. When an item speaks to you immediately: no second-guessing or unsureness, no mental processing if you have all the ingredients on-hand, just eagerness to get to work and eventually enjoy the fruits of your labor. 
          With that mindset, I embarked upon making this quintessential Parisian dessert. I performed each step slowly and carefully to ensure that I created the perfect éclair. My diligence paid off in the end; these delicate puff pastries were fabulous. The dough is barely crisp on the outside and turns soft as you sink your teeth into the decadent vanilla bean pastry cream on the inside. And of course, everything is better when dipped in chocolate. As a result of this experience, my cookbook collection has earned a more prominent spot in my kitchen. 

Red Velvet Cupcakes

Cake recipe courtesy of Cocina Marie via Foodiecrush, frosting adapted from Annie's Eats


Ingredients 
For the cake:
2 sticks unsalted butter, softened
2 cups light brown sugar, packed
1 tablespoon vanilla extract 
2 drops red food coloring 
1 teaspoon distilled white vinegar (or other mild vinegar)
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking soda 
1/2 teaspoon salt 
1 cup low-fat buttermilk 
6 large eggs 


For the frosting:
10 oz. cream cheese, chilled 
6 1/2 tablespoons unsalted butter, at room temperature 
1 3/4 cups powdered sugar, sifted 
4 teaspoons vanilla extract 


Makes two dozen cupcakes. 


1. Preheat the oven to 350 degrees. Line two 12-cup muffin tins with paper or foil liners. In the bowl of an electric mixer equipped with a paddle attachment, beat the butter and sugar until fluffy. Mix in the vanilla extract, food coloring, and vinegar. 
2. In a large bowl, combine the flour, baking soda, and salt. Sift the cocoa powder into the bowl (this step is very important because you do not want to end up with a clumpy batter). Mix these dry ingredients together and gradually add them to the butter mixture, alternating with the buttermilk. Once combined, beat in the eggs. 
3. Fill lined muffin tins 3/4 full with the batter. Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once finished baking, remove the cupcakes from the tins and place on wire racks to cool completely. 
4. For the frosting: In the bowl of an electric mixer equipped with a paddle attachment, beat the butter, cream cheese, and vanilla extract until fluffy. On low speed, gradually add the sifted sugar to the mixture and beat until fully combined. Frost the cupcakes and top with sprinkles, if desired. 


          You know what I love more than baking? Sharing my baked goods with others. I relish the moment I arrive at school or at a party with a fresh batch of homemade treats. I love seeing the smiles on peoples' faces as I unveil my creation and watching as they enjoy the special goodie. Some ravenously gobble sweets down and some carefully savor each bite. Either way, I feel satisfied having brightened someone's day with a delicious item that came from my kitchen. 
          So you can imagine my excitement when I walked into school on Friday holding a tray lined with these dainty red velvet cupcakes. Super airy, cloud-like, and topped with a rich vanilla cream cheese frosting, these cupcakes are superb. The six eggs beaten into the batter create the ever-so-light texture and perfect moistness that distinguishes them from several others red velvet cupcakes I have tried. To finish, a spoonful of vanilla cream cheese icing smeared on top complements the fluffiness of the cake perfectly. In short, get to the kitchen, make these cupcakes, love them, and sit back and relax when others love them just as much as you do.

One of the Best Cakeries In LA: Sweet Lady Jane

A slice of Sweet Lady Jane's signature triple berry shortcake. Three layers of airy, moist yellow butter cake separated by fluffy whipped cream and fresh berries.

          If you have not visited Los Angeles's acclaimed Sweet Lady Jane, you are missing out on an incredible experience. This sunny city hosts a number of wonderful dessert shops, all so different and delicious in their own way that I cannot select one as my absolute favorite. What I can conclude, though, is that Sweet Lady Jane ranks in the top three on my list of best patisseries. 

          This cozy bakery offers a wide array of items from hearty loaves of homemade bread to rustic seasonal fruit pies, but its specialty is by far the cakes. With a variety of decadent flavors such as four-layer German chocolate, coconut with vanilla buttercream, and buttermilk red velvet with cream cheese frosting, choosing which cake to sample presents a considerable feat. It is virtually impossible to go wrong with any option however, as each recipe has been perfected over the 24 year period the bakery has been open. 

          Over the years, as new businesses moved in and out of the desirable retail spaces on Melrose Avenue, Sweet Lady Jane stood its ground. This homey, English cottage-style shop has become an LA staple, a go-to destination both for its magnificent baked goods and its irresistible charm.

Best of the Bay, Part II: A Day in Berkeley

Café Fanny's perfect almond croissant.

          In 1971, Alice Waters first made her mark on the culinary map with her acclaimed French bistro, Chez Panisse. She advocates the idea "that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally." Alice's hole-in-the-wall café, affectionately named after her daughter Fanny, Café Fanny is no exception to her trademark philosophy. 
          Alice allows the food to shine, showcasing the ingredients' natural goodness with simple dishes such as poached farm eggs with vinegar and oregano on thinly-sliced toast. Other favorites include the light buckwheat crepes with homemade preserves and fresh, vibrant pink salmon with crusty rye bread, cream cheese, and pickled onions. The café's ambience is quintessentially Berkeley: small, rustic, the fragrant aroma of coffee permeating the space. Both for its casual atmosphere and superb food, Café Fanny cannot be missed.

Ici's cherry vanilla rum and chocolate cocoa nib ice cream served atop their organic, hand-rolled  cone.

          Ici Ice Cream shop makes me want to move to Berkeley. Their delicious, seasonal flavors and homemade cones with chocolate-filled tips are the finest I have ever tasted. Like several other Bay area institutions, Ici bases their products on the highest quality, sustainably raised ingredients. From the perfectly round scoops to the elegantly adorn ice cream bombes, every offering on the menu is crafted with extreme attention to detail. The store's chic decor makes me reminisce of summer afternoons in Paris spent strolling by the Seine with a refreshing ice cream cone in hand. With the clean marble counter, shiny trash cans with gold piping, and the dainty, individually-packaged candies and cookies, Ici brings French sophistication and style to Berkeley. If you have never visited Berkeley, Café Fanny and Ici Ice Cream are two wonderful reasons to plan a trip.

Best of the Bay, Part I: The Slanted Door

Wild California uni (sea urchin) with black tobiko, avocado, and strings of cucumber.

Moist daikon rice cakes with shitake mushrooms and scallions.

Cellophane noodles tossed with soft dungeness crab meat, scallions, and cilantro.

          I have visited San Francisco an handful of times and cannot begin to explain what makes this place so special. What I can say, however, is that one experience three years ago marked the start of my love affair with the vibrant city. That was the moment I sat down for lunch at The Slanted Door. 

          Since my first trip, I have returned on a number of occasions. With each new visit, I come to The Slanted Door to remember where it all began. Serving modern Vietnamese cuisine, this Michelin recommended restaurant blows me away every time. You cannot go wrong with any option on the menu as every dish contains bold flavors that come to life in your mouth. Some of my favorite items include the daikon rice cakes, the shaking beef, and the clay pot catfish. Juicy, tossed with fragrant cilantro, ginger, and Thai chilies, and caramelized to perfection, the catfish is a must. In addition, the polished wood tables, floor length windows looking out into the bay, and clean, minimalistic decor create a comfortable ambience. If you are an adventurous traveler with a passion for food, The Slanted Door is just the place to start your memorable journey in San Francisco. 

Harvest Apple Crumb Cake

Recipe slightly adapted from A Sweet Spoonful


Ingredients
For the cake: 
2 sticks unsalted butter, softened 
1/2 cup granulated sugar 
1/2 cup packed brown sugar 
1 1/2 cups all-purpose flour 
1 cup white whole-wheat flour 
2 teaspoons ground cinnamon 
1/4 teaspoon all spice 
1 teaspoon baking powder 
1 teaspoon baking soda
3/4 teaspoon salt 
2 large eggs 
1 cup low-fat buttermilk
2 cups diced, peeled yellow apple (2-3 1/2 inch apples)
Non-stick baking spray or butter for greasing


For the crumb topping:
1/4 cup packed brown sugar
1/2 cup all-purpose flour 
1 teaspoon ground cinnamon 
4 tablespoons butter, melted 
1/2 cup pecan pieces


Serves 12-16 slices.


1. Preheat the oven to 350 degrees. Spray a 9*13" pan with baking spray or grease with butter. In the bowl of an electric mixer equipped with a paddle attachment, beat the butter until creamy, about 2 minutes. In a medium bowl, whisk together the flours, cinnamon, all spice, baking powder, baking soda, and salt. Set aside.
2. Add the eggs to the creamed butter one at a time, beating after each addition to incorporate. Add the flour mixture, alternating with the buttermilk, beginning and ending with the flour. Fold the apples into the batter, ensuring that they are distributed evenly throughout. Do not overmix. Spread the batter evenly onto the prepared pan.
3. For the crumb topping: In a small bowl, mix all the dry ingredients together with a fork. Pour in the butter and work it in with your hands to form pebbles. Sprinkle the topping evenly over the cake. Bake for 50 minutes. Allow the cake to cool completely at room temperature before serving.

           Since I began blogging a little over a year ago, I have grown passionate about homemade, delicious food and baked goods made from scratch with fresh, high quality ingredients. Now, I carefully assess everything I eat, paying attention to even the most minute details. Having visited several outstanding restaurants and bakeries throughout my travels, I sometimes find it difficult to compare my at-home creations to those made by experienced professionals. Doing so is especially challenging when my recipes do not turn out as well as expected. But, recognizing one's failures is equally important as recognizing the successes, especially when it comes to food. With that in mind, I have recently embarked upon replicating some of my favorite items from outside in my own kitchen. Which leads me to this cake.
          Moist, flavorful, speckled with soft diced apples, and topped with crunchy pecan crumb topping, this homemade harvest apple coffee cake blows any store-bought version out of the water. On a brisk autumn afternoon, the cake can be optimally enjoyed with a mug of pungent, hot coffee in front of the fireplace. I can identify no better way to celebrate fall's delicious apples and its mild weather than with this quintessential item. So, for those of you who have been demoralized by recent failed baking ventures, this recipe is for you. Stop what you are doing, take out the measuring cups, get to work, and you will realize that sometimes the best baked goods can come from one's own kitchen.