A.G. Newsletter #153: Pineapple Smoothie, Ramekin, Pine and Crane & an Edible Burnt Breakfast
A.G. Newsletter #153: Pineapple Smoothie, Ramekin, Pine and Crane & An Edible Burnt Breakfast
Hello newsletter fans!
If you haven't been keeping up with my blog, you've been missing out on lots of exciting stuff. For example:
- A trip to San Francisco with visits to The Mill for $4 toast, Pixar (yes: Pixar!), Foreign Cinema, Omnivore Books, Wise Sons, Knead, SPQR, State Bird Provisions, Bar Tartine, Zuni, Boulibar, Humphry Slocombe, Tosca and Sightglass Coffee.
- A recipe for shrimp and grits.
- A cake with four whole oranges in it that looks like this:
- David Lebovitz's Caramel Pork Ribs and Garlicky Slaw which I just wrote about this morning and already has 363 likes on Facebook and has been Pinterested 142 times. They're some damn good ribs.
And now for newsletter stuff....
A few weeks ago, I saw a recipe on The New York Times site for a pineapple smoothie with basil. I didn't have any basil, but I did have a pineapple so I cut it up (1/4 of it) and added it to a blender.
Then I added yogurt, vanilla, honey and some ice:
Blender on and behold, a pineapple smoothie.
That was a solid smoothie, I'd definitely make it again. (Though maybe next time I'd throw in a banana?)
A few nights later, when I wasn't in such a healthy mood, I suggested Umami Burger to Craig and after our burgers and a trip to Skylight Books, we stumbled upon this dessert spot, Ramekin.
There were all kinds of desserts to whet the appetite, but what caught our eye the most was the ice cream. Craig chose a spiced yogurt that reminded him, in the best possible way, of the spiced apple yogurt he used to eat after school; I had the vanilla bean:
These definitely hit the spot. And I loved that you could see the little specks of vanilla bean seeds in my scoop. Very pure tasting.
On Friday night, we joined our friends Brendan and Ian for dinner at a new Silverlake spot called Pine and Crane.
It was totally hopping (we ran into a few people that we knew). The set-up was kind of silly; you had to wait in a big line to order and THEN find a table, though the tables were all packed so if you didn't have a table by the time you placed your order, they'd wait to make your food; but you couldn't get a table without having a number so it was a strange system. I hope they change it.
But the food was great. Here's Brendan and Ian getting ready to chow down:
Here's some of what we ate. A scallion pancake:
House-made noodles with ground pork and all kinds of good stuff:
(That may have been my favorite dish.)
(Editing this picture inspired my Tweet: "Pea shoots, pea scores." I thought you should know that.)
Here's our whole table of food:
We also had the ma-po tofu which was too hard to eat with chopsticks and the other best dish of the night, Jidori chicken cooked in a little pot:
Next time it's that and the noodles and we're good.
Finally, on Saturday morning, I was riffing on this breakfast--One-Pan Eggs, Greens and Bacon--only I was doing it for two and left the greens cooking on the high-heat too long while the eggs were going and though this looks pretty, the bottom was almost entirely burnt:
Still, the top part was good. And now you know that even professional amateurs screw up sometimes too.
That's all for this week folks!
Until next time....
Adam (The Amateur Gourmet)
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