Puppy Sitting

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As if this post needs any words... my cousin and I are puppy sitting cute little Nash the Goldie. Isn't he adorable? Cidney the Girl Dog has been totally patient and is letting this little 12 week old ball of energy jump, bite and climb all over her. She is even sharing her toys!

Puppy wants to walk himself.

So my week has been filled with Olympics, puppy duties and very little sleep. Awesomeness!

Craftsman and Wolves - San Francisco

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Craftsman and Wolves - San Francisco
I just got back from a mini-break to San Francisco. I have a lovely time visiting friends and family...and eating and eating. I'm going to post about my visit shortly, but wanted to highlight a new place in the Mission: Craftsman and Wolves.

Located within walking distance of veteran Tartine in the Mission, this place adds to the major food scene in the Mission. It's near a cheese shop, soon-to-be chocolate shop, and Abbot's Cellar. Top right is a Cocoa Carrot Muffin - it's really moist.

My friend Sumi and I got six things...for TWO people! :) We just had to try as much as we could! Look at the beautiful pastries and baked goods. Besides, calories on vacation don't count, right? (Don't worry, we boxed up the leftovers)

Chocolate chip cookies (for the flight home...so beats airline peanuts) - don't remember the price, but the peanut butter one is $2.00. The Pain au Cochon $3.75 with cheese and ham is a flaky happy place.

The first thing you notice upon entering the simply designed cafe is the friendly staff. We went very early in the day before the breakfast crowd. Yes, I wake up early for bakeries. We picked our choices and they were plated. Seating includes a long table with stools and a bar (see first photo). The tisane tea $2.50 includes freshly picked spearmint and peppermint leaves...you can see the plant on the counter. Bottom right is a lovely Passion Sesame Croissant $3.50 - super delicious!

The brownie has caramel in the center. Oh, shut up and sit down. It's hella rich. My favorite was the tomato, strawberry and pistachio scone. Perfect combo of a bit savory and sweet. (Sorry, I don't remember all the prices and Sumi treated so I don't have the receipt, but most items were around $3-4 I believe. The Sandwiches are $9 and savory plates are $8-$11.)

Next time, we'll sample the sandwiches and savory plates...if we have any room left after eating pastries!

Craftsman and Wolves
Website : Facebook : Twitter
Yelp
746 Valencia St(between 19th St & 18th St)
San Francisco, CA 94110

Yamashiro Farmer's Market, Hollywood

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Yamashiro's night time Farmer's Market in Hollywood April - September 27
My friend (and I'm sure distant relative) JustJenn and I met at the Yamashiro Restaurant Farmer's Market in the Hollywood hills last week. The weekly Santa Monica farmers market may have heirloom everything, but this farmer's market has the best view.

Operating only from April - September from 5-9 pm, you should visit if you are in Los Angeles! There are some produce stands, but many people attend to eat dinner and relax. On our night, there were 3-4 food trucks, Yamashiro's slider stand, Takken skewers, crepes, french fries, and some other yummy things we couldn't fit in our bellies.

I picked up some Chocolate Peanut Butter from Nuttin Butter (bottom left photo) and we ended our meal with a snickerdoodle cookie with strawberry mojito sorbet sandwiches from the Cool Haus truck (bottom right photo).

Top: Takken sweet BBQ corn and filet mignon skewers. I had these when I went to the 626 Night Market in Pasadena and loved them. They don't have a restaurant, but appear at several farmer's markets in Los Angeles.

Bottom: Yamashiro has their own stand selling alcohol and sliders (menu). Oh dear. These sliders were delicious! We bought the Kurobuta Pork Carnitas ($4) with Hoisin & Honey Mustard, and the Alaskan Crab ($5) with 5 spice corn salsa, bell pepper mayo. The pickle bar is the BEST (I should have asked if they sold containers of these pickles) - Wasabi Ginger Mango, Green Bean, and Cucumber pickles. Perfection!

They had several vendors selling produce...but I didn't notice too many people buying veggies...hopefully they hit up the farmers on their way out.

Speaking of going in and out...you need to ARRIVE EARLY and take the shuttle. There is no parking in the area (it's a neighborhood with a narrow road). You can valet park your car at a church parking lot, then a van shuttles you up the Yamashiro's. Before you freak about the valet, the lot is tiny so they need to stack the cars super duper close to each other. My friend suggests parking at Hollywood & Highland complex and walking up to the front of Yamashiro's...might try that if your legs want to make that hike.

You have less than two months remaining for this year's festivities... be sure to head up the hill!

Yamashiro's Farmers Market - April 5 to September 27, 5 pm - 9 pm
Info: Yamashiro's website  ||  LA Farms website (with shuttle info)

Brown Butter Nectarine Cobbler Cake - NY Times Recipe

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Brown Butter Nectarine Cobbler CakeNew York Times recipe
I have an affair with nectarines every summer. My little summer romance. I adore the nectarine. I like the peach too, but I love the nectarine's smooth skin. It also makes it easier to bake with since I don't bother peeling nectarines.

Here's the third nectarine recipe I've posted in the last couple months...and I have one more in the hopper. Yes, I love the nectarine!

This recipe, from the New York Times, is super duper easy! You don't need a mixer and you don't have to mix much of anything! A layer of brown butter is placed on the bottom of your pan and a batter goes on top, followed by the nectarines that have been cooked on the stove top for just a bit. Although you might be tempted to mix the butter into the batter, don't...and you'll be rewarded with a yummy dessert.

Recipe:
Brown Butter Nectarine Cobbler Cake from the New York Times
A version of this recipe appeared in print on July 27, 2011, on page D5 of the New York edition with the headline: Brown Butter Nectarine Cobbler/Cake.

3 cups fresh nectarines or peaches in 1/2-inch slices, or a combination (about 1 pound) (I used 4 medium nectarines)
5 ounces sugar (about 3/4 cup) - Divided into 1/4 cup and 1/2 cup
1 teaspoon lemon juice
4 tablespoons unsalted butter
3 ounces flour (about 3/4 cup)
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup buttermilk
1/4 cup sliced almonds (I used Trader Joe's sliced almonds)
1/4 teaspoon freshly grated nutmeg
2 tablespoons Demerara sugar (I used Sugar in the Raw)

1. Preheat oven to 350 degrees. In a saucepan over medium heat, combine the fruit slices, 1/4 cup sugar and lemon juice. Stirring constantly, bring the mixture to a simmer, then take the pan off the heat.

2. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden, and flecks of dark brown appear, 2 to 3 minutes. Pour the brown butter into an 8 by 8 baking dish. (I did mine in reverse order, using the same pan. First, I made the brown butter and poured it into the baking dish. Then, I rinsed the pan and used it to cook the fruit a bit in step 1).

3. In a mixing bowl, combine the flour, remaining 1/2 cup sugar, baking powder and salt. Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened. Scrape the batter on top of the brown butter, use a spatula to even out the batter but be careful not to mix it into the butter. Scatter the nectarine slices and juice on top of the batter without stirring. Sprinkle with the almonds, nutmeg and Demerara sugar. Bake until golden brown, 50 to 55 minutes. Transfer the pan to a wire rack to cool. Serve warm.

Banana Streusel Snack Cake

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Banana Streusel Snack Cake
Costco sells a bag o' bananas for less than $2. You can't pass that up! But then you have to eat the bunch o' bananas and... you always find a few that never make it into the lunch bag. I freeze a few for smoothies, but love to make banana breads too.

This one, from wonderful cookbook author Flo Braker, is moist and the streusel topping takes it over the top. When I ate it warm, the flavors weren't settled yet, but it got better as it cooled and it was tasty the next day. Flo says it keeps and freezes well too.

The cake is really simple to make. Bananas, butter, and a streusel topping. Yummmmy!


I made this when friends Jun, David (remember the wedding dessert buffet?) and baby Sage came by for a visit. OMG. So cute!! Sage has these long curls in his hair and the most adorable pre-sumo wrestler arms. He had his first bit of cake too...Banana Streusel Snack Cake!

Banana Streusel Snack Cake
From Flo Braker's "Baking for All Occasions" (page 157)

Streusel
6 tablespoons (1 3/4 ounces/50 grams) all-purpose flour
6 tablespoons (2 3/4 ounces/75 grams) light brown sugar
3 tablespoons unsalted butter, room temperature
1/4 teaspoon cinnamon (I ran out of cinnamon (how did I run out of cinnamon?) and use 1/8 teaspoon cinnamon and 1/8 teaspoon ground ginger instead)

Cake
2 cups (8 ounces/225 grams) unsifted cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup ripe mashed banana (2 large or 3 medium) (I used 3 medium bananas)
3 tablespoons whole milk (I used almond milk)
1 teaspoon vanilla extract
4 ounces (1 stick/115 grams/1/2 cup) butter, room temperature
1 cup (7 ounces/200 grams) sugar
1 large egg

Prep: Prep a 9 x 5 loaf pan or 8 x 8 square pan by butter and flouring it, or spraying it with Pam with Flour. Preheat oven to 350 degrees.

For the streusel: Using your fingertips, mix together the flour, sugar, butter and cinnamon until lumpy; set aside.

For the batter: Sift together flour, baking powder, soda, and salt onto a sheet of parchment or wax paper (save the paper to help you invert the cake onto a rack later). Mash bananas in a medium bowl, then add the milk and vanilla extract.

Using an electric mixer with a paddle attachment, cream butter and sugar until fluffy. Beat in the egg until completely incorporated. Add the banana mixture (it will look curdled, that's OK). With the mixer on low speed, gradually add the flour mixture. Spoon the batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle the streusel evenly over the top.

Bake for 40 to 50 minutes (9 x 3 loaf pan) or 35 minutes (8 x 8 pan), until a cake tester comes out clean.

Cool cake on a rack for 10 minutes. Carefully invert onto a rack covered with parchment. Place another rack on top and invert again so the streusel is on top. Let cool.