By Sara Ibranossian
In an attempt to create a dessert for summer that wouldn't have me slaving away with hours of prep work but elegant enough to entertain with, I ended up with these mini raspberry napoleons. The size of these napoleons give you just the right amount of satisfaction and sweetness you expect from a dessert without the guilt. The puff pastry creates a perfect basket for the custard, maintaining a good structural balance when topped with the raspberries. The flakiness from the pastry dough melds wonderfully with the custard, giving you a refreshing, two-bite dessert. Just about any berry works, but I went with the raspberry because I enjoy the natural sweetness without the overpowering tartness; you could certainly substitute with blueberries or strawberries. This dessert is an entertainer's dream.
Ingredients:
1. Preheat oven to 375 degrees. Line 17"x11" (or preferred size) baking sheet with parchment paper or silpat, to prevent pastry dough from sticking to the tray. Assemble desired amount of puff pastry in rows and cut each 5"x5" square once horizontally and once vertically; creating 4 smaller squares; set aside until ready to use. Note: if pastry dough becomes unmanageable or loses its shape, place tray in the freezer until ready to bake.
2. Prepare ice bath (large bowl of ice and water). In a medium sized bowl, whisk 4 egg yolks and set aside. In a heavy bottom sauce pan, whisk the milk, granulated sugar, cornstarch, and salt. Under medium-high heat, bring this mixture to a simmer (DO NOT BOIL), whisking constantly for about 3-4 minutes.
3. Whisk a small amount of this milk mixture into the egg yolks (this process of tempering prevents you from cooking the eggs) and then slowly pour the rest of the mixture in, whisking throughout. Strain this into a clean saucepan, and cook under medium-high heat, whisking constantly, until bubbles appear in the center, about 2 to 3 minutes. Remove from heat and transfer into a clean bowl. Cover the custard with plastic wrap, pressing the wrap directly onto the custard, to prevent skin from forming. Place the bowl in ice bath for 30 minutes, or until completely cooled. Place the bowl in the refrigerator, until ready to use.
4. Brush tops of the puff pastry with egg wash (whisk one egg yolk with 1 tsp of water) to ensure a golden brown crust. Place tray in the oven and bake pastry dough for 15-18 minutes; or until you notice the dough has risen (puffed) and the tops are golden brown.5. Cool pastry dough for about 10 minutes and split each square in half (depending on how high they rise, you may be able to split in 3). Prepare piping bag; drape bag over drinking glass and spoon custard into the bag. Use your thumb and forefinger to close the top of the bag and press custard downwards, to ensure the contents move toward the opening.
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By Sara Ibranossian
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| A feast for your eyes | Photo by Sara Ibranossian for 10thStreetLA |
Pete’s Café and Bar was one of my first introductions to a new way of dining in Downtown, and I couldn’t think of a better first. Situated on the corner of 4th and Main streets, Pete’s offers anything you could want in a meal and restaurant: Great food, beautiful views and ornaments of decorative lights connecting the streets. It’s a charming sight…dare I compare it to New York.
One of Pete's strengths - and one of the many reasons I continue to return - is the blue cheese fries, a side dish that has been transformed among friends from a mere accompaniment to a phrase synonymous with deliciousness. Once you’ve gone, you’ll understand, but here's why: Pete’s has perfected a fine twist to cheesy fries, and, although some may disagree, they have perfected it. Other restaurants have tried to re-create this with their perfume infused truffle oils and strange combinations of cheese toppings but none have succeeded. Other attempts seem to always fall short, missing the pizzazz. Nothing more magnificent than what Pete's has done, with their shoestring golden daggers covered in subtle blue cheese, can be done to fries without completely adulterating the potato.
Now, I can’t say I’m the biggest fan of blue cheese, which can be a bit too pungent and moldy for my taste. But what happens on top of these potato strings is fantastic. The flavor of the cheese becomes subdued in its melted state, transforming into an amazingly mild and creamy taste and texture. This is a marriage made in heaven. How these fries keep their form without becoming too soggy and inedible is a phenomenon.
When you visit, I would recommend going all in with the Hellman Burger. The delicious, grass fed beef patty is always tender, tasty and best as-is filled with fresh tomatoes, onions and a crisp leaf of lettuce with a generous slice of fontina cheese and a tomato aioli on the side.
Pete’s won’t disappoint. It’s a neighborhood favorite catering to the working class conducting business meetings over lunch, while keeping up with the young crowd looking for a late night meal on a Friday night.
After you down a delicious burger and unbelievable fries, head across the street for the most amazing cupcakery you’ll ever encounter. Big Man Bakes specializes in perfection and, like the blue cheese fries, they cannot be topped.
The cupcakes are almost as good as the story behind the shop. William "Chip" Brown and his 6'5'' frame was practicing medicine before entering the baking business. Legend has it that he would whip up a batch and offer them to colleagues at the hospital, baking at his leisure. Word spread of the big man's cakes as Hollywood came calling and, eventually, a brick and mortar shop was planted where his lab background helped Brown concoct a cupcake that carries with it among the most delicious reputations in Los Angeles.
They also have daily specials, meaning you may see cupcakes laced with Nutella or a green cake in honor of St. Patrick’s Day. These cupcakes are so moist, the cake practically melts in your mouth and each one is topped with a frosting that has just the right texture and sweetness.
In order to truly appreciate this confection, you should know that this level of moisture in a cupcake is not easy nor does it just happen by following a Betty Crocker recipe. Having baked trays upon trays of the miniature treat myself, I can tell you there’s a science behind it all. Big Man has it down.
Pete’s Café and Bar is located at 400 S. Main St. Los Angeles, 90013. This is their menu. Big Man Bakes, across the street, is located in Downtown at 413 S. Main St., Los Angeles, 90013. This is their menu.
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Messy Heaven: Giamela's Submarine Sandwiches
By Sara Ibranossian
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| The Pepper Steak with Cheese at Giamela's |
Known for its cash-only, casually straightforward order-at-the-counter process, you can’t help but appreciate the simple life here. Having gone for lunch on a weekday, I ran into some of the regulars. Filled with working class stiff, construction workers, Burbank Water & Power employees and others, Giamela’s caters to those who put in a good eight hours of manual labor before noon. Ladies don’t be discouraged, I certainly wasn’t. The atmosphere here is nothing but friendly and inviting, and, after all, you are there for one reason: a deep and abiding appreciation of a delicious, classically assembled, savory sandwich.
Unlike many new sandwich shops popping up around town, Giamela’s is nothing to write home about. Of course, we’re all thankful that they put all their energy into the real reason everybody comes, which includes a menu of eight possibilities such as a meatball, pastrami and turkey. My personal favorite is the pepper steak with cheese, topped with everything (I leave out the onions), and a heaping mound of spicy peppers. Trust me, the food here will make you forget about the glossy leather booths, western decor, and the fact that you may have to run across the street to the ATM to fetch cash.
Every order comes with a small survival kit of one fork and a generous (though never enough) pile of napkins. The fork seemed somewhat confusing, but there’s a method to their madness. As I learned, it’s something of a rarity to stuff this tower all into one bite without your top bits and most important players on the bottom diving out the carrier. The only odd part of receiving a fork with a hands-only meal here is not knowing when to use it. I felt like a kid whose mom had made her a meal and she knew, she just knew, I’d need a few things to help make this lunch right. With layers of steak, pickles and tomatoes falling, I turn to my fork and transform what’s left of my sandwich into a delicious steak salad.
There’s something so satisfying about a warm sandwich from Giamela’s, whether it’s the pastrami, meatball or sausage - something you can’t get from a cold turkey club sandwich. The first thing that strikes your senses is the intense flavor. You know your meat is real, and most importantly, you know it’s been marinated and cooked to perfection as you can taste the fresh cracked pepper as much as everything else. Each bite allows you to taste the warm, thinly cut steak, the crunch from the salty pickles and comfort of the soft doughy bread. Be aware, fellow sandwich lovers, signing up for something this good may leave your face a mess. Best to layer your lap with napkins and have a few stacked on your left and right side just in case. Your biggest contemplation here will be trying to decide which side to bite first: the warm and soggy or cold and crunchy end - both great options.Things move quickly at Giamela’s, and, fortunately for us all, everything we need for an afternoon is wrapped up into one package. For me, that means my spicy peppers are part of the meal and not a condiment. For the soggy drippings left on your fingertips, I’m sorry. I can tell you from experience, no amount of hand sanitizer can help you there. And I thank Giamela’s for that.
Giamela’s is located at 216 W. Magnolia Blvd., Burbank, 91502.
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Cheesy Perfection: Artisan Cheese Gallery
When it comes to cheese, Artisan Cheese Gallery is the place to go – my absolute favorite. I recently visited this land of lactose for lunch and had my usual Grilled Italian Vegetable sandwich, stuffed with the deliciousness of roasted sweet red pepper, grilled artichoke hearts, caramelized shallots, grilled zucchini, smoked paprika aioli, arugula, balsamic vinaigrette, and danish pearl cheese on olive batard bread. All of this accompanied by the true star: a three cheese platter from sheep's, goat's and cow's milk.
I've spent years whipping up cookies, chocolates and such. But, when it comes to cheese platters, I leave the dirty work to the professionals - the true connoisseurs of all things great. My love for this milk-based product is tried and true; even the thought of visiting the Artisan Cheese Gallery launches my taste buds into warp speed for the sharp, creamy, salty textures and blends it’s about to receive knowing that I’m in good hands and ready to be awed.
Without question, my favorite part of ordering up a plate of this three part sequence has to be the process for which the Artisan Cheese Gallery is known: Personally catering each plate to the consumer’s cravings. Because I always know the three categories from which I like to have my cheese pulled (sheep, cow, goat), the captain behind this great cheese ship creates a combination platter from around the world to satisfy my salivating buds.
This last visit was just the perfect surprise. You never know what you’re going to get and that’s the best part! The cheese connoisseur paired a masterfully sweet and savory mate to each aged block, including a small salad with spinach, candied almonds, apples and olive oil.
The chef insisted that the Pecorino Toscano platter couldn’t do without this pairing. I delve in and quickly realize I discovered a new favorite (that I later learned was also the connoisseur’s top choice) - a creamy cube known as Purple Haze. There is only one way I would describe this: heavenly perfection.
The texture, smoothness, and effortless ease of slicing a curved knife through this fluffy concoction, spreading it across a toasted baguette, and quickly tossing a piece of dried fruit or salted almond into my mouth equated to a beaming smile with each bite. The aroma and full bodied flavor provided by the lavender and fennel seeds in this dreamy creaminess made life great, because at that moment nothing else mattered or could come between me and my cheese.
The Artisan Cheese Gallery is located at 12023 Ventura Blvd., Studio City, 91604. This is their cheese menu.
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Thanks, Sara. The Napoleons look delicious, and I am going to make them for a party we are going to this weekend.
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