Sunday, April 29, 2012

Lunch at Sotto

A while ago my friend LT and I went to lunch at Sotto when it was DineLA.  It was by far one of the best DineLA’s that we have ever been too.  I can’t wait to go back for dinner one night, someone just told me that Los Angeles Magazine also named it as one of the years top 10 best new restaurants

We started our lunch off with some amazing cocktails!  I don’t know about you, but I take it as a good sign when drinks are served with clear, perfectly cubed ice cubes.  A bartender once told me that to make them appear perfectly clear, you need to use hot water to make the ice cubes. 


We tried the Grappa Don’t Preach and Dem Apples.  I am currently in love with Bourbon drinks, Dem Apples was so good!


We started off our meal with an amazing cauliflower almond soup, which I am still thinking about months later and some savory grilled pork meatballs. 


So good, the almond essence added such a nice complex dimension to the soup.  I need to learn how to recreate this!


For our main we had Casarecce, a perfect pasta with a lamb ragu.  This pasta was seriously cooked perfectly.  It was the perfect al dente and had so much flavor. 


The other main we had was highly recommended on yelp.  It was the crispy pork belly porcetto sandwich, this was so decadent, I can’t imagine eating the entire dish, but it was perfect to share.   


The desserts were solid, but nothing special in my opinion.  We went with the panna cotta and the chocolate hazelnut torte. 



Overall a great meal!  I really want to go back and try another pasta and their pizzas.  I highly recommend this place if you are in the LA area!

Thursday, April 19, 2012

Banana Pudding

Do you ever have cravings that haunt you for weeks?  One minute you’re doing you’re thing and the craving pops in your head and for the next week or so you can’t get it out of your head.  Banana Pudding is one of those things.  Such a simple dessert, but so comforting!  I had heard great things about Magnolia Bakery’s Banana Pudding, so the other week I decided it was time to give it a try. 

Let me tell you, this pudding is no joke!  I brought in some left overs to work, and we’re already scheduling another time to eat it.  I had just made a half recipe, but that was a HUGE mistake since I think everyone would have licked the container clean if I made the full one.  Please excuse the horrid pics, I was in a rush and took them quickly with my phone.     


Magnolia Bakery’s Banana Pudding
from Magnolia Bakery

1 1/2 cup ice cold water
2/3 cup instant vanilla pudding mix (Jello Brand works the best)
1 can condensed milk
3 cups heavy whipping cream
1 box Nilla wafers
4-5 bananas, sliced

1.  In a small bowl, mix the water, condensed milk and pudding.  Set in the refrigerator and let set for at least 4 hours.

2.  In a large bowl whip the heavy cream until you reach stiff peaks.

3.  Fold the pudding and cream mixture into each other until well blended. 

4.  In a bowl layer Nilla wafers (overlapping if necessary), sliced bananas and pudding.  Repeat until pudding mixture is gone (2-3 layers). 


5.  If you have any left over cookies, crumble a few and sprinkle on the last layer of pudding. 

Refrigerate for 30 minutes and serve!

Sorry I don’t have more pics, honestly this gotten eaten up so quickly I didn’t have the chance.  I think I am actually making this again next week for some of my co-workers birthdays!!  

Monday, April 2, 2012

Warm Brussel Sprout Salad

This is one of my favorite salads!  My former Trainer actually was the one who taught it to me, I’ve changed it a couple times and reinvented it for my own.  You can do so many variations on this, give it a try!!


Warm Brussel Sprout Salad

1 lb brussel sprouts, finely shredded
1 clove garlic, minced
1 oz. almond, chopped
1/2 lemon, juice and rind
2 Tbsp Olive oil
2 Tbsp Parmesan Cheese
Kosher salt and black pepper

1.  In a large pan add in olive oil and garlic and cook on medium high heat.  Add in shredded brussel sprouts.

2.  Once brussel sprouts start to soften add in lemon juice, and grated lemon rind.  Stir in and top with chopped almonds, salt and pepper and parmesan cheese.


This is always a hit at any potluck as well!