King's Hawaiian Behind-the-Scenes Factory Tour

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King's Hawaiian Behind-the-Scenes Factory Tour and Lunch
King's Hawaiian Bread has been part of my life for as long as I can remember. I grew up in the South Bay of Los Angeles, where founder Robert Taira set up his factory on the mainland. My auntie and uncle live within a mile of that factory, and I have fond memories of driving by and smelling the King's bread baking...always wondering what was going on inside. My mother even remembers friends bringing back King's round bread from Hawaii as omiyage (gifts & souvenirs) in the 1960-1970s.

My mother immigrated from Okinawa, Japan in the 60's. Every single time we eat King's Hawaiian bread or visit the restaurant, she says, "You know, the family that founded King's - Taira? They're Okinawan." Every. Single. Time. (If my mom tweeted, she could hashtag #okinawanpride!)

Yes, King's is the bread for my family. Even now, my mom's Thanksgiving shopping list includes three 24-roll packages...for about 8 people - that's 9 rolls per person!

So, when King's Hawaiian invited me for a special behind-the-scenes factory tour and lunch?! The entire west coast heard me scream with delight.

Mark Taira, son of founder Robert Taira spoke about his dad founding the bakery in Hilo, Hawaii in the 1950's. Mr. Taira's neighbor would bake a Portuguese round sweet bread that only lasted one day. Mr. Taira perfected the recipe to last much longer and an industry was born. After setting up in Honolulu in 1963, on King Street, his bread became known throughout the state. Then, in 1977 they opened the factory in Torrance, California. We visited the second factory in the South Bay. What was even more exciting? It was the very first time non-family and friends of the founders were allowed to tour the facility!

Nothing like seeing thousands of fresh hot dog buns whirling along conveyor belts...from rolling out, proofing, baking and packaging. We saw the new hot dog buns being produced as well as the delicious honey wheat rolls. At the end of the tour, they lifted a few boxes off the belt and served them up with butter. Literally, hot from the oven!

After the tour, we were treated to a wonderful lunch. King's brought in the best food trucks to make special meals on King's Hawaiian bread. Lobsta Truck rolls with butter on the new hot dog bun? OMG....so delicious! The Buttermilk Truck made french toast sticks with King's bread for a sweet treat. The Ludo Truck makes crispy, perfectly seasoned chicken, and the Kogi Truck short rib sliders on King's rolls were amazing. In addition, the King's family made delicious tail-gate treats - great ideas for the upcoming football season!

Three generations of Taira's work at the King's Factory and Restaurants including the founder's brother (not pictured) who rises everyday and works in the bakery. With so much of our food made by large multi-national conglomerates, it was special to see a successful, Southern California family business. And, as my mom would say, "Okinawan too!"

The dessert buffet was outstanding...including two types of bread pudding made with King's Hawaiian bread. Have you been to the King's Hawaiian Restaurant and Bakery in Torrance? Another reason to visit the cool ocean breezes in the South Bay of Los Angeles. I love the Paradise cake, and blogged about it here and here.

I went home and opened the largest swag box ever. It contained every one of King's products, an apron, Hawaiian coffee & candies - oh my! I made a simple dessert with mascarpone fruit toasts - find the recipe in the next post.

Thanks King's Hawaiian and the Taira family for a great day!

With nationwide distribution, you can find King's in a grocery store near you. This Labor Day holiday, you should try the new hot dog buns! More information here.

FCC Disclosure: I was invited for the tour & lunch and received a gift basket from King's Hawaiian. I did not receive compensation. Opinions are my own...I'm seriously this crazy about King's Hawaiian bread.

King's Hawaiian Mascarpone Toast Tarts

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King's Hawaiian Mascarpone Toast Tarts
Thanks to King's Hawaiian, I received lots and lots of bread at the end of the tour (see post here). I normally purchase the original round bread and rolls, so I was excited to try the new products. For this treat, I used the King's Hawaiian Sliced Bread (but you can use the other Kings products - just slice it). This bread is delicious with cold cuts for lunch, french toast, and some homemade jam.

I wanted to make a super easy treat you can throw together in a flash. Just cut King's Hawaiian bread into shapes, toast with butter, and top with a sweetened mascarpone cream mixture and fresh fruit. How easy is that?! I used some Ateco rounds and scalloped edge cutters.

I toasted the bread pieces in my cast iron pan with butter. You can adjust the amount of butter to suit your tastes...it only takes a few minutes. A simple mixture of mascarpone cream, sugar and cream is spread on the toast pieces.

Top with any fruit you have available... a slice of peach, nectarine, pear or kiwi would be nice too.

I used a mascarpone, sugar and chilled heavy whipping cream mixture on top of the toasted Kings Hawaiian bread similar to this one I used to fill pastry shells for a wedding.

King's Hawaiian Mascarpone Toast Tarts

King's Hawaiian Bread - sliced and cut into bite size pieces
Fresh fruit
Mascarpone Cream Filling
4 ounces (half an 8 ounce tub) of  mascarpone cream (I used Trader Joe's)
2-3 Tablespoons granulated sugar (to taste)
2-3 Tablespoons heavy cream, chilled (to taste)

Toast the cut bread in butter. Let cool. Combine the Mascarpone cream mixture with a whisk. Spread on the toast and top with fruit. Serve and enjoy!

Trader Joe's Cinnamon Sugar Grinder (& a little giveaway)

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Trader Joe's Cinnamon Sugar Grinder
Have you picked this up at Trader Joe's yet? I love it! I have the black pepper and sea salt grinders...but this one is the best! :)
With school back in session, who wouldn't like some cinnamon sugar toast?  
The grinder is full of sugar and cinnamon chunks that you can grind into your own topping. I've used it on toast, but it would be great on baked apples, warm fruit, or as a easy topping when you bake muffins.

Don't have a Trader Joe's near you? Well, let me pause for a moment to feel sooooo bad for you! I have a friend who lived in Colorado for some time and finally moved back to California, yelling the whole drive back, "I'm going to live near Trader Joe's again!!"

If you live in the United States and don't live near a Trader Joe's, you can enter my quick little giveaway for your own Cinnamon Sugar Grinder. I'll send out a grinder to three randomly chosen entries. Be sure to leave your email address or twitter handle.
Giveaway ends Thursday night, 9/13/2012 at midnight PDT. Good luck!Giveaway closed. Congrats to winners: #34 niftyfoodie, #7 grace, and #46 sharonjo.

FCC Disclosure: I don't work for Trader Joe's - just love this product. I will be purchasing the grinders and paying for postage to winners with my own moola. Just one of those spreading the love things.

Fine Cooking's Classic Buttermilk Cornmeal

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Classic Buttermilk Cornbread
I love cooking in my cast iron pan. It feels rustic and it's perfect for upside down cakes. Making cornbread brings images of cowboys cooking on the open range.

I added some corn to the cornmeal to make it corny. Hee hee. This isn't "cake" with some cornmeal (like the Marie Callender's type), this is cornbread. It would be great as a base for stuffing.

I made this a few months ago and am finally posting it. I kinda lost my blogging and baking mojo during the summer. I had plans this weekend to bake...and then something happened on Friday morning. I was washing dishes and I'm crazy about grease (no grease down the drain!). As I was wiping a metal base with a paper towel, I sliced my thumb. OUCH. A trip to urgent care gave me stitches, antibiotics, and a few restaurant recommendations (my urgent care doc was a totally foodie and she passed along some of her favorites...along with stitches!) I added some medicinal sorbet to the mix when I picked up the antibiotics at Target pharmacy.

 Ouch! Stitches in the thumb!
Classic Buttermilk Cornmeal 
From Fine Cooking 107, pp. 37, November 19, 2010

9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, divided.
2-1/4 oz. (1/2 cup) all-purpose flour
2 Tbs. granulated sugar
2 tsp. baking powder
3/4 tsp. table salt
1/2 tsp. baking soda
1 cup buttermilk
1/4 cup sour cream
2 large eggs, lightly beaten
1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces

Heat a cast-iron skillet (9 or 10-inch) in the middle of a 425 oven. More info about other types on the original recipe.

In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush.

In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.

Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.

When the oven and pan are fully heated (after about 20 minutes), add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.

Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it’s melted and the pan is well coated. (The butter may brown; that’s fine.) Immediately pour the melted butter over the mixed batter and stir to combine—a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.

Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.

Martha Stewart Texas Sheet Cake

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Martha Stewart Texas Sheet Cake
Texas Sheet Cake is one of my favorite treats to make. It comes together SO FAST. You can get it done in a jiffy and it's always a winner with friends and family.

This recipe is from Martha Stewart's book "Martha's American Food: A Celebration of Our Nation's Most Treasured Dishes, from Coast to Coast". The recipe is available online with Los Angeles Magazine.

I've made a few Texas Sheet Cakes in the past. Pioneer Woman has a great one. It is thinner because you use a half-sheet pan, but you can get it done start-to-finish in less than an hour. I make her recipe often. I've also made the Better Homes & Garden version.

Texas Sheet Cake comes together quickly because you boil the butter, water and cocoa together for the batter, and then boil the icing or frosting while the cake is baking in the oven. Instead of waiting for the cake to cool like most other frostings, with Texas Sheet Cake, you pour the frosting on a WARM cake. Easy peasy, no?

I found the cake really yummy. I like baking it in a 9 x 13 pan (compared to the larger half-sheet pan) so you can make it a bit taller - more like a sheet cake instead of brownies. The baking time was very different than the recipe (recipe: 12-14 minutes, me: 21 minutes). Also, I prefer the Pioneer Woman's icing. Martha's recipe has heavy cream in the frosting - while yummy, sometimes I don't have cream in the house.

Recipe from: Martha's American Food: A Celebration of Our Nation's Most Treasured Dishes, from Coast to Coast

Texas Sheet Cake
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
¾ teaspoon coarse salt
½ teaspoon ground cinnamon
¼ cup unsweetened cocoa powder (I used Hershey's)
1 cup water
2 large eggs, lightly beaten
½ cup buttermilk
1 teaspoon pure vanilla extract
Boiled Chocolate Icing (see below)
1 ¼ cups coarsely chopped toasted pecans (I omitted the nuts)

1. Preheat oven to 375°F. Lightly butter a 9-by-13-inch baking pan. Whisk together flour, sugar, baking soda, salt, and cinnamon in a large bowl.
2. Melt butter in a saucepan over medium-low; whisk in cocoa, then the water. Raise heat and bring to a boil, whisking occasionally. Pour over flour mixture and stir until thoroughly combined. Stir in eggs, buttermilk, and vanilla.
3. Pour batter into prepared pan and tap firmly on counter to release air bubbles. Bake until sides pull away from edges of pan and a cake tester inserted in center comes out clean, 12 to 14 minutes (Mine took 21 minutes to bake). Transfer pan to a wire rack and pour icing over cake while still warm. (Sprinkle nuts on top, if using). Let cool before slicing into squares and serving.

Boiled Chocolate Icing

½ cup (1 stick) unsalted butter
¼ cup unsweetened cocoa powder
½ cup heavy cream
2 teaspoons pure vanilla extract
2 cups confectioners’ sugar (I suggest sifting the powdered sugar)

Bring butter, cocoa, and cream to a boil in a small saucepan, stirring occasionally. Remove from heat, and stir in vanilla and confectioners’ sugar. Use while still warm. Pour over warm cake.

Grassfed Beef - Book Review and Giveaway - Pure Beef by Lynne Curry

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Scads of cookbooks are published every year. Some good, some not so good. I'm not here to tell you about many of them. After all, I post to this blog just once a week as a rule. But when I come across one that is truly special in some way, I want you to hear about it. 

I get lots of offers of books, but I accept for review only the few that promise to be exceptional. (And my accepting a book does not obligate me to write about or recommend it.) I read about Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut and about its author before deciding to accept it. One of the things that caught my attention was that author Lynne Curry is a former vegetarian. I've been vegetarian at various times of my life and never felt good about eating meat until ethically, sustainably, humanely raised and harvested grassfed meats became available.


In Part 1, the part I was most interested in, Curry (in her very non-preachy way) makes the case for grassfed beef and covers all the issues beef consumers need to know. Part 2, the part with the recipes, is where the surprise came in. I see so many poorly written recipes and recipes that were obviously never actually made by anyone, let alone tested, that I'm surprised when I find a collection of really good recipes like this.

Curry's recipes for every cut, even the under-appreciated and lesser known ones, are clearly written and represent a wide range of global influences. From perfect grassfed hamburgers to porcini-rubbed tenderloin with saba sauce and braised lentils. Whether you're interested in the grassfed movement or just looking for some good beef recipes, you won't be disappointed.

Pure Beef Book Giveaway 
One winner will receive a copy of Pure Beef from Running Press. All US residents who leave a comment (one entry per person)--and DO make it a "real" comment, something meaningful--on this post before 11:59 pm Eastern time Wednesday July 11 will be put into a random drawing. Winner will be announced here in the comments before noon Eastern time on Thursday July 12. (Note: Those posting comments anonymously must include a valid email address in their comment to be eligible for the drawing.) If I don't hear back from the winner of the random drawing by 11:59 am Eastern time Sunday, July 15, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).

Disclosure: A copy of this book was sent to me for review purposes. I was not required to post about it and received no compensation for doing so.

Note: The burger in the photo is grassfed ground beef on my Homemade Hamburger Buns.

Tapioca Pudding - Not as Boring as It Sounds!

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Tapioca pudding is one of those things you can serve to guests and everyone will say "Ooh, I love tapioca, but I haven't had it in years!" Or "since I was a kid!" I know I get on a kick and make it several times and then forget about it for years until something reminds me. What reminded me this time was a chat with my dear cousin Denise. We were talking about our favorite foods our grandmother made when we were kids. 

Denise recalled Ma (that's what we all called her) having, shall we say, mixed results with her tapioca. One time it would be heavenly, and the next time rather gluey (Denise liked it either way). I thought it odd that Ma would have had difficulty with something so simple, but then I figured it out.

Reading. Ma and her daughters (including Denise's mother and my mother) were addicted to reading, just as we are. Growing up in a very large family in the Lake District (northwest England), her favorite task was making all the beds. Not because she especially liked making beds, but that chore gave her the opportunity to be alone upstairs and get a lot of reading done. Can't do much harm there, but ... stuff happens when you're cooking and you can't put your book down. 

So I imagine on those gluey pudding days, the plot was thickening and so was the tapioca.

Tapioca Pudding

(Makes 3 cups, 4 or 5 servings)

1/3 cup small pearl tapioca
3/4 cup very warm water
2 1/4 cups organic milk (I use 2%)
1/4 cup sugar
1/8 teaspoon salt
2 large organic eggs
1 1/2 teaspoons vanilla
Garnish: Whipped cream and freshly grated nutmeg

1 In heavy 2-quart saucepan, soak tapioca in warm water for 30 minutes. Stir in milk, sugar and salt. Cook over medium* heat, stirring until sugar is dissolved. Bring to a boil, stirring occasionally, then reduce heat. Simmer uncovered, stirring frequently until thickened, about 15 minutes.

* And I do mean medium. No matter how heavy your saucepan, if you try to hurry it along by cranking up the heat you'll scorch it. Then as you stir, the scorched patch will come off in shreds and be all mixed in with the pudding. Not good. (You may ask, Hmm ... wonder how she knows that? I'll tell you--the same way I know that stuff happens when you're cooking and you can't put your book down!)

2 In 1-quart bowl, lightly beat the eggs. Gradually stir hot mixture into the lightly beaten eggs, then pour into saucepan. Cook, stirring, over low heat for two minutes. Remove from heat, then stir in vanilla. 

3 Cool quickly by setting pan in larger pan or bowl of ice and water for about 10 minutes, stirring occasionally. If not cooling quickly, place a round of buttered parchment paper on the surface of the custard to keep a skin from forming, cover pan, and refrigerate at least 3 hours or up to 3 days. 

French Press Coffee and Equipment Review - Bodum Columbia French Press

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Coffee will never replace tea in my affections. Coffee is more of an acquaintance I enjoy seeing from time to time, while tea is my constant companion. Never one to grab a quick cup of coffee or drink it bleary-eyed in the morning, I do enjoy a well-made cup of coffee as the perfect complement to certain things.

Like chocolate. Or beignets, which have been on my mind a lot lately. (I'll post my recipe another day.) I remember well the first time I had beignets and cafe au lait in New Orleans. It was several years ago, but I can still smell and taste that classic combination.

Growing up in an English home, my mother was a tea drinker until she met my coffee-drinking Southern-born father (and married him 16 days later!). Of course, she continued to prefer tea but drank coffee in the morning since she was obliged to make it anyway. She learned her coffee-making technique from him just as he had learned it from his parents. 

This will likely come as a shock to you, but it was boiled coffee! Also known as cowboy coffee. Sounds terrible (and probably is most of the time), but can be very good if done properly. And, of course, my mother made it properly.

But I always figured I'd botch the cowboy coffee, so I decided I'd go with the manual filter method and got a 1-litre thermal carafe and a Melitta filter. I've been using that for years on those occasions when I make coffee. 

Then a friend, who once worked as a barista and is a true coffee aficionado, told me she thinks French press coffee is the best. She has the Bodum Chambord glass model and loves it, but I can be a bit of a hazard so I was happy that the model sent to me for review was all stainless steel. 


It is the Bodum Columbia cafetiere/French press. The Columbia comes in three sizes: 17-ounce, 34-ounce and 51-ounce. Mine is the 17-ounce, which is going to be perfect for my dear sister-in-law's morning coffee when she comes to visit. I've only used it a few times so far, but I like it so well I'm thinking of getting the 51-ounce as well. It's so easy to use, and the coffee is perfect. 

Its gorgeous rounded shape suits my traditional style more than the more modern-looking cylindrical shape of some of the other Bodum press pots. Of course, it is cylindrical inside so that the press can work. The double-walled construction helps keep the coffee hot longer. Both the pot and the lid/plunger are dishwasher-safe, though I just wash them by hand.

French Press Coffee

(Makes two 8-ounce cups or three 5-ounce cups)

1 Remove lid/press from pot. Measure 1/4 to 1/3 cup coarsely ground coffee into pot.

2 Heat 16 ounces of water in tea kettle. When almost to a boil, pour into pot; give it a stir. Set the lid/press just loosely on the pot. Let stand for 4 minutes.

3 Place the lid/press properly on the pot. Slowly press the plunger.

What is your favorite method for making coffee? And decaf or regular? Strong or weak? Black or ... ?

Pasta Salad - Perfect Picnic Main Dish - And Onion Goggles

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Pasta salad as a main dish is something we especially enjoy during the summer months. Good at any temperature, it's the perfect picnic food. Just add a loaf of crusty artisan bread and a bottle of your favorite picnic wine.

But before we get to the recipe, I have to tell you about a fabulous item I should have gotten years ago--no, decades ago! It's a wonder I still have all my fingers. I haven't sliced or chopped onions with my eyes open since I don't know when. I just chop away, eyes closed, tears streaming down my face, hoping for the best. So far, so good. 

Then one day I decided to try onion goggles (I know! If you are an onion crier like me, you must have just sighed "Yyyess, why didn't I think of that!"). When I announced I would be getting a pair for review from King Arthur Flour, my husband said "I've got some goggles you can try" and dug out some old snorkeling goggles that would have been swell if they didn't cover the nose.

Well, the KAF onion goggles do not cover the nose. They are, in fact, much like a pair of glasses, but close-fitting around the edges to keep the onion fumes out. And, boy, do they work! Funny, the onion slicing didn't take as long as usual. I slice and dice a lot faster with my eyes open!

But back to the salad ... It's really versatile. In fact, I could put the word "optional" after every item on the ingredient list. There was no local asparagus available at this time, so I skipped it. Had some frozen organic peas, so threw those in (no cooking or thawing required). You can even throw in some diced ham, chicken or leftover grilled vegetables.

What is your favorite pasta shape for pasta salad? Mine is the mezze (mini) penne. Do you have a trick for chopping onions, or are you one of the fortunate few who are not onion criers?

Pasta Salad

(Serves 6)

1-pound package mezze (mini) penne pasta
5 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
1 medium onion, halved and thinly sliced lengthwise
1 6-ounce jar marinated artichoke hearts, drained (or not)
8 ounces fresh mushrooms, sliced
Salt and coarsely-ground black pepper
3 teaspoons Worcestershire sauce
1 large red bell pepper, julienned
1/3 cup julienned sun-dried tomatoes, plumped in a little hot water
6 ounces baby yellow squash, halved lengthwise
1/4 teaspoon marjoram
6 ounces thin asparagus, each spear cut into 1½-inch pieces
1/2 cup shredded Parmesan
18 fresh basil leaves (or 0.66-ounce package), thinly sliced

1 In Dutch oven, start boiling salted water for pasta. Meanwhile, in large skillet, heat 1 tablespoon olive oil and start slowly cooking sliced onion. 

2 Cook pasta according to package directions; drain in colander and return to Dutch oven. Stir into pasta 2 tablespoons olive oil and 2 tablespoons balsamic vinegar. Add cooked onions to pasta, along with artichoke hearts. You should probably not drain the marinated artichoke hearts; I just do it to get rid of some of the garlic since I am semi-allergic to it.

3 Add 1 tablespoon olive oil to skillet and cook mushrooms, seasoning with salt and pepper and 1 teaspoon Worcestershire sauce. Add cooked mushrooms to pasta.

4 Add 1 tablespoon olive oil to skillet and cook sliced red bell pepper and sun-dried tomatoes, seasoning with salt and pepper. Add tomatoes and crisp-tender peppers to pasta, along with 2 teaspoons Worcestershire sauce.

5 Add 2 cups water to skillet, bring to boil, add asparagus (except tips) and cook, covered, for 1 minute. Add tips and cook another minute. Remove from water with slotted spoon and add to pasta, along with 2 tablespoons balsamic vinegar.

6 Add Parmesan and fresh basil to pasta. Taste and adjust seasoning. Serve immediately at room temperature, or refrigerate for 3 hours or more to serve chilled.

Chicken Fried Steak - The Southern Comfort Food Classic

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Though I don't subscribe to the old Southern saying, "If it ain't fried, it ain't food," I do occasionally indulge. But only if it's worth it. And a properly made chicken fried steak is definitely worth it. Also known simply as CFS among those who really love it, it's the ultimate comfort food in certain parts of the country.

I don't think it deserves its reputation as a greasy, high-fat food. At least not the way I make it. I use organic grassfed beef, all organic ingredients, and shallow-fry it. The oil needs to be good and hot (or you will end up with greasy steaks!), but you can't really get a temperature reading on such a shallow depth of oil; just aim for something less than smoking hot. I add back just 3 tablespoons of the pan drippings for 2 cups of gravy. Sounds pretty healthy to me!

Of course, my Southern grandmother used Crisco, bacon grease or lard for all her frying. But I like to think she'd be on board with my healthed-up versions of her food.

Chicken Fried Steak

(Makes 4 servings)

The Steak
1 pound top round steak
1 1/4 cup flour
1/4 teaspoon salt plus more 
1/4 teaspoon coarsely ground black pepper plus more
1/4 teaspoon cayenne 
1 large egg
1/2 cup milk
1/2 cup organic canola oil

The Gravy
3 tablespoons pan drippings
3 tablespoons unbleached all-purpose flour
2 cups milk (or replace 2/3 cup with beef broth)
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt

1 Cut the round steak into 4 pieces. With the textured side of a meat tenderizer (OXO Good Grips Meat Tenderizer), pound each piece (on a meat-only dishwasher-safe cutting board) until almost double in size and about 1/4 inch thick. 

2 In shallow dish combine the flour with 1/4 teaspoon each of salt, coarsely ground black pepper and cayenne. In another shallow dish beat together the egg and milk.

3 Working with one piece at a time, season both sides with salt and pepper, dip into the egg mixture, dip into the flour mixture, dip into the egg mixture again, dip into the flour mixture again. Really press the flour in. This really goops up the hands, so just use one hand and keep one hand clean; you'll need it.

4 When all meat is coated, heat oil to a depth of not more than 1/16 to 1/8 inch. You just need enough oil to cover the pan generously. In my All-Clad Stainless 12-Inch Fry Pan, that's 1/2 cup. When the oil is hot, put in two pieces at a time; don't crowd the pan. Cook for about 3 or 4 minutes, or until well browned and crunchy. With tongs, turn steaks and cook second side for about 3 or 4 minutes. Turn carefully so as not to lose the crust; chicken fried steak is all about the crust.

5 Drain on a paper towel-lined plate (wad up the paper towels; don't just lay them flat on the plate). Repeat. Then proceed to the most important part of chicken fried steak--the cream gravy! Pour off the fat in the skillet, then measure back into the skillet 3 tablespoons of the pan drippings. Use the ingredient list above, but go to my Cream Gravy post for the directions (and a little story about a real pioneer woman, my great grandmother).

6 Plate up the steaks with a generous serving of mashed potatoes on the side. Pour the gravy over both. Biscuits and a bowl of collard greens on the side round out this classic Southern meal.  

Spiced Pear Muffins

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Spiced Pear Muffins
Do you read The Kitchn? I love the website. They always have helpful tips, recipes and just plain pretty things. I had a few pears on my counter and found Emma Christensen's recipe for Spiced Pear Muffins.

I used lovely bartlett pears from Ha's Farms. They are a farmer's market vendor in Hollywood, Torrance, Palos Verdes and a few other places. They have wonderful apples and even better pears. Unlike other muffin recipes that are more "quick bread" (liquid and dry ingredients combine), this recipe creams the butter and sugar together - more like a cake batter. As you can see, the batter is thick.

The original recipe uses a mix of whole wheat flour and all-purpose flour. I didn't have any whole wheat flour in the house so I used all a-p flour. Also, I made these quite early in the morning and completely forgot to put cinnamon-sugar on top of the muffins...as well as the ground ginger. It was too early for me. Oops.

I dropped these off, along with some cookies, at my former workplace. Although I enjoy my new place, I was at the old library for five years and miss the folks. I miss hearing about K's beautiful granddaughter, E's smart toddler who never has a bad hair day, J's travels around the globe, V's gardening and her intelligent sons, P's son who is a fire fighter explorer (I wish I could join :), F's March Madness (UCLA Bruins all the way), and H's discussion of White Collar and all things George Clooney.

These were a hit at the library. I hope you make some for your friends and family - especially those that you don't see everyday.

Spiced Pear Muffins
Adapted from Emma Christensen / The Kitchn's Spiced Pear Muffins
See the original recipe here (as well as very pretty photos)


1/2 cup (4 oz) light brown sugar, packed
1/4 cup (2 oz) white sugar
1 stick (4 oz) unsalted butter, softened
2 eggs, room temperature
1 teaspoon vanilla extract
2 cups (10 oz) all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup (4 oz) milk (I used whole milk)
2 to 2 1/2 cups pears, unpeeled and diced small (2 medium-sized pears, about 11 oz whole) (I used two Bartlet pears from Ha's Farm)
Cinnamon-and-Sugar for sprinkling on top (You can make a mix of 1/4 cup white sugar and 1 Tablespoon cinnamon, but only sprinkle a bit of that on the muffin and save the rest for cinnamon toast).

Preheat oven to 425°F. Prepare 12-muffin cup pan.

In a medium bowl, whisk together the flour, baking powder, spices, and salt. Set aside.

In a stand mixer with a paddle attachment, cream together the sugars and butter until fluffy. Add eggs one at at time and beat for 1 minute after each egg. Add the vanilla extract and mix. Scrape down side of bowl.

With the mixer on low speed, alternate adding the flour mixture and milk, starting and ending with the flour until just combined. Don't overmix! Fold pears into the batter.

Fill muffin cups. I use an ice cream disher. I didn't fill mine as high as The Kitchn and got 15 muffins, but you can fill them full to get 12 bigger muffins. Sprinkle the tops with cinnamon and sugar.

Place the muffins in the oven and immediately turn down the heat to 400°F (don't miss this part!) Bake for 20-25 minutes until the tops are cracked and a toothpick comes out clean.

The Sycamore Kitchen, Los Angeles

To contact us Click HERE
The Sycamore KitchenLa Brea, near Third Street
Nothing like waking up and having a delicious meal with an dear friend. This morning, JustJenn and I went to The Sycamore Kitchen in Los Angeles for their pastries and breakfast. Karen and Quinn Hatfield, chef-owners of Hatfield's, opened The Sycamore Kitchen in 2012.

If you are in Los Angeles, you should wake up tomorrow and do this same. It was delicious!

Above, it's a buttercup ($2.75). Described to JustJenn as "It's like a croissant but with more sugar..." (that was an easy sell), it was light and flaky. My pick was the Blueberry Oat Bar ($3.25) filled with fresh blueberries and just the right amount of sweetness. The crust was perfect.

We ordered a few items from the Breakfast menu (until 11:30 M-F and 12:30 Sat/Sun). The Cinnamon brioche French toast, grated apple slaw, and whipped creme fraiche ($10) was sinful. It was quite rich and sweet. I could have that slaw on everything!

The Pork belly hash with roasted peppers and onions, russet potatoes, two fried eggs and spinach ($11.50) was delicious. The eggs were perfectly cooked. The savory dish was a nice balance to our almost-dessert french toast.

There are many more baked goods available...a return trip is definitely in our future. They have comfortable indoor and outdoor seating.

They also have a lunch menu that looks intriguing too. I want to try the Chinoix Salad with chicken, cabbage, apple, almond, puffed rice and muddled ginger vinaigrette, as well the sandwiches such as the Double BLTA with crispy and braised pork belly...next time!

They serve Stumptown Cold-brewed bottled coffee ($4.50) that Jenn picked up. I adore the bottle! And a little something for later? Of course! Salted Caramel Pecan Bobka Roll ($3.50).

The Sycamore Kitchen
(see their website for great photos, all my photos were just taken with my Droid phone)
Breakfast & Lunch (8-5 pm)
143 South La Brea (between Beverly and 3rd Street)
Los Angeles, CA 90036