The Quintessential Hostess Gift

While in Sacramento, we were introduced to Nothing Bundt Cake and we have to say it was love at first bite. The great news is that they are a nationwide franchise. That means you are most likely situated near a local shop.  But if not, you can always go online and have one dropped off right at your doorstep.  Or make life easy and have the distinctively shaped cake delivered to a very deserving friend as a house warming gift, Christmas present, birthday surprise, hostess thank you or any other event worth celebrating.  Wednesday sounds like a great reason for bundt cake to us.

The locations are charming and filled will all manner of inspiration. We sincerely hope you visit a bakery near you. Not only to sample the latest flavors (we love free samples), but also to get a gander at the exquisitely gorgeous cakes in a variety of sizes from bite-sized buntinis to personal sized bundtlets to 10″ full bundts serving up to 20 people.

We visited at Halloween when the Sacramento store was decked out with fun bundtinis all costumed and ready for little monsters to devour.

The shop addresses the confusing questions of how to honor someone at a major milestone. The answer is presented within a number of sumptuously designed displays that color coordinate their cakes with accessory options, making the gift even more special.

Of course the main reason to visit is to taste their supremely moist and flavorful bundt.  On our first introduction we were immediately taken with the birthday cake version, which is packed with a spray of multi-colored sprinkles nestled in classic vanilla cake. Another visit had us swooning for the Pumpkin spice with cream cheese frosting. But if those don’t float your boat not to worry, they have red velvet, chocolate chip, lemon, pecan praline, cinnamon swirl and a long list of other delectable flavors to choose from.

We are tickled pink by Nothing Bundt Cake’s aesthetic, simple yet powerful design elements and cake shape which make for an impressive hostess gift sure to wow not only on presentation but throughout the savoring sure to follow. #IFBC17

Istanbul & Beyond Champions Uncharted Turkish Delights

Stunning, slice-of-Turkish-life photos by David Hagerman and recipes from remote regions of Turkey, are the focus of Robyn Eckhardt’s latest cookbook, Istanbul & Beyond. The two spent 18 months digging deep into “one of the most gastronomically complex countries anywhere”, as Robyn so eloquently states it. The diverse terrains combined with interactions with neighboring countries has produced a richness that can only evolve through centuries of experimentation with local ingredients.

The breath of the book is expansive and no single recipe defines the cuisine. We found it best to follow our whims through the dense contents. The purple basil cooler is a great place to start with its anise back-notes and cool, sweet refreshment. Robyn tips us off to the fact that alcohol enhancement produces a wonderful cocktail.

Turkish red pepper paste and flakes can be found piled high at almost every market in Turkey.  The liberal use of this important element of Turkish cooking requires chefs to decide on a preferred flavor profile from deep and smokey to fruity spicy and every combination in between. Red pepper flakes elevate the Spicy Egg Salad on page 260 to a dish that complements every meal or snack served throughout the day.

Do not miss Robyn’s green olive salad with pomegranate molasses, a pomegranate reduction, which can be found in middle eastern stores. The recipe is from Hatay in southeastern Turkey, which was just honored by UNESCO for its exceptional cuisine, and after tasting this salad we know why.

Frangrant Orange Cookies from page 75 are just that, and so addicting we are actually afraid to make a batch for fear of not being able to stop at just a few.

Istanbul and Beyond delightfully champions hidden treasure dishes that have made Gaziantep and Antakya cities of noteworthy gastronomy according to the United Nations Creative Cities Network. You are unlikely to find these gems in your local Turkish restaurants. So thank you Robyn for sharing these recipes that we hope to have the good fortune of tasting in Turkey, but until then we’re covered.

Deborah Madison Shares From Her Own Cozy Kitchen


When searching for answers to life’s questions we like to defer to the masters, and Deborah Madison certainly falls into that category. She was cooking from an enlightened perspective long before it was fashionable or even acceptable in many circles. From the San Francisco Zen Center to Chez Panisse, Madison has taken every opportunity to engage in the deepest examination of vegetarian cuisine.  And now a lifetime of expertise has been condensed into her latest book, In My Kitchen, a collection of favorite vegetarian recipes she serves at home.

We must start by highlighting the mouthwatering Romanesco sauce inspired by a trip to Spain. This deep, complex, sunny blend is oh so satisfying. We added a big dollop to soup, but honestly we want to slather this winner on everything in the kitchen including the roasted cauliflower recipe she pairs it with in the book.

A crisp, sweet, spicy citrus and avocado salad with lime-cumin vinaigrette atop shredded greens is the definition of invigoration and the ideal accompaniment to heavier dishes of beans or animal protein. Deborah is not interested in pushing lifestyle choices down anyones throat and is thrilled that in this day and age one can choose to be vegan, vegetarian, pescatarian or omnivore on any night of the week it calls to them.

That is not to say that vegetarian and vegan dishes can’t be supremely satisfying.  Their hardiness is clearly demonstrated in her potato and chickpea stew with sautéed spinach. It’s a memorable bowl sure to warm the hearts of all who dive in.

Deborah’s rubarb-rasberry compote couldn’t be easier and the tangy, tart, mildly sweet flavor is a winner served with cookies, over ice cream or as a side dish, transforming any weeknight dinner into a special occasion. It is beyond scrumptious and all we had to do was throw a few easy ingredients together, 3 to be exact. We made a triple batch and enjoyed it for a full week before finally scraping the bowl clean.

Worried Deborah’s healthy style will deny you sweet treats? No need, her walnut nugget cookies pair surprisingly well with the rhubarb and raspberry compote.

While encouraging readers to nourish themselves in the fashion that best suits their mood, Deborah makes the process surprisingly easy and we greatly appreciate that. Those ready to dive into a healthy dose of mother natures best would be wise to pick up Deborah Madison’s, In My Kitchen and transform their cooking with instruction straight from the cozy kitchen of one of the shining stars of the culinary world. Bon Appetit.

 

Turkish Treasure

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The hard to find cuisine of Turkey has a new roving venue in Kuzine Foods Co., brought to us by Los Angeles and Orange County caterers extraordinaire, Eda Akarsu Smith and Hülya Nigar Aksu.

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The authentic flavors and dishes of their homeland are tastefully presented, allowing those planning parties to set a beautifully hospitable Turkish table.

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The exceptional baking skills of the Kuzine chefs is evident with each mouthwatering bite of the freshly baked traditional Turkish breads.

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Açma sometimes referred to as Turkish bagels, come plain or stuffed with Nutella, an inspired melding of sweet and savory.  Po?aça, often sold by street vendors, are stuffed with cheese, olive or potato as well as served plain wth tea at breakfast or as a snack. Catal, are a slightly sweet and savory pretzel shaped pastry that is also great for breakfast or snacks with tea.

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The Borek of Kuzine is loaded with tender spinach and tangy feta that simply melts in your mouth.  It is our dream snack and honestly we have been having a hard time finding versions this tasty anywhere in Los Angeles.

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Tabouli from Kuzine Foods is a well balanced mix of greens, onion, tomato, dressing and a sprinkling of bulgur, making for a most refreshing salad we could eat all day long.

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Cemen, a spicy red spread, explodes with the famous Turkish red pepper paste, tomato paste, ground walnuts, olive oil, garlic, cumin and bread crumbs.  This famous dish is not to be missed for its traditional taste of Turkey.

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Refreshing salads and starters abound on the vast meze table presented by these talented kitchen enchantresses.

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After salads and appetizers, the Turkish table is famous for its kebab and meatballs.

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Formed patties and skewered meats are available in a variety of styles based on what the host feels will be best for each particular event Kuzine will be catering.

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And of course no meal is complete without a sweet and what better way to finish off a meal than with flakey, butter layers of walnut baklava.

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For a new spin on a dinner party or event, the traditional preparations of the mesmerizing cuisine of Turkey is presented with grace and exceptional skill by the highly recommend Kuzine Foods Co., www.kuzinefoods.com    818-484-0757

 

 

 

Homestyle Azerbaijani Cuisine Has Arrived

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New cuisines light us up, so when Feride Buyuran and Melissa’s Produce teamed up to host a tasting celebrating her new cookbook, Pomegranates & Saffron, A Culinary Journey to Azerbaijan, we jumped at the opportunity. Azerbaijan is surrounded by Iran, Armenia, Turkey, Georgia and Russia, and we found nods to all the neighboring countries in the beautifully prepared dishes.

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Feride’s award winning cookbook features a very accessible cooking style that celebrates Eastern European, Russian and Middle Eastern flavors. Ingredients and spices from the region are presented with a special flare we attribute to Ms. Buyuran’s culinary skills in her adaptation of recipes culled from family and friends.

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Dishes such as tender Meatballs in Sweet and Sour Tomato Sauce (page 71), have pristinely balanced flavors that make them comfort food well suited for a main course as well as a substantial party appetizer guaranteed to keep guests happy from a warming tray perch.

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Ganja-Style Chicken with Eggs (page 98), gives credit to Azerbaijani’s second largest city where this satisfying dish originated. The tender dark meat chicken and egg casserole is ideal for breakfast, brunch, lunch or a new spin on dinner.

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For a serious sampling of the Mediterranean table, the Vegetable Kabab Salad (page 42) is both refreshing and healthy.

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We were also impressed with the abundance of dill that spikes Feride’s perfectly cooked basmati rice, reminding us of the famous, aromatic Persian rice dishes celebrated internationally.

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The final treat that won our hearts and palates was the layer upon layer of pastry dough, not filo, that is the secret to the scrumptious Azerbaijani walnut baklava.  A mild sweetness and loads of crushed nut meats packed between layers of melt in your mouth pastry, is a labor intensive endeavor that is worth every minute put into it.

For those looking for something unique that is easy on the eyes, nose and palate, we strongly recommend purchasing Pomegranates & Saffron, at least until Feride opens her first restaurant.

Ramadan Celebrations

It is with immeasurable sadness and compassion regarding the continued attacks on Turkey, that we send prayers to all those suffering and choose to forge ahead with open hearts and minds. We desire to learn and share our personal experiences during the holy month of Ramadan which ends today, July 5, 2016.

Ramadan each year corresponds as closely as possible to the month Muhammad, the founder of Islam, received the Qu’ran from God. During this most sacred time of year, Muslims all over the world fast during daylight hours, observing with no food or liquids, from sunrise to sunset for the entire month. Ramadan is a time for reflection and prayer, allowing the devout to contemplate their relationship to God and focus on positive attributes of the human experience. It is not only an introspective time, but also quite festive, with Iftar (breaking of the daily fast), welcoming a spirit of celebration among family and friends.

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We were fortunate to partake in an Iftar celebration at Orkide in Gaziantep, Turkey. The restaurant and patisserie is committed to perfecting their craft, as evidenced through a vast array of awe-inspiring fresh pastries, sweets, baklava and colorful puddings.

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Led to beautifully set tables, we could barely control our excitement as we began the memorable experience of a traditional Iftar dinner. A wide variety of meze (appetizers and salads) are laid out and we joyfully united with the Muslim patrons prior to sunset, awaiting the evening prayer call which signals the beginning of the meal just as the sun dips below its horizon.

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The Turkish table, especially in Gaziantep, is renowned for its meze, and we were dazzled by small plates of herb based salads, the freshest vegetables, olives, cheese, pickled dishes, savory stuffed pastries called borek, nuts, dried and stewed fruits, a rich clotted cream called kaymak and some of the freshest breads we have ever tasted.  Orkide is at the top of their game in this arena offering soup, refreshing greens and a full table top of traditional starters to the delight of guests.

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Another uniquely Turkish dish we have fallen deeply in love with is the cig kofte (pictured above), a bulgur, herb and spice mix formed into distinct peaked portions that diners douse with fresh lemon juice and roll in lettuce leaves, before biting into each spicy, refreshing packet.

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The main course changes nightly, but is always hearty and followed by their delectable sweets assortment.

We are huge fans of Orkide for their extensive talents showcasing Turkish cuisine, along with an infinite willingness to open their arms to those of us hungry to learn about their abundant table of delicacies. Thank you to the Turkish people and Orkide for sharing with us the heart of Ramadan celebrations and the true nature and generosity of the religion that encourages the best qualities of mankind through love, hospitality and a spirituality that nourishes in every way.

Orkide Pastanesi – Four locations in Gaziantep, please visit the web site to find the location most easily accessible to you.

The Turkish Temptress: Börek

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Strolling through the streets of Istanbul, it is impossible to miss the warm, buttery aroma and seductive window displays of börek shops strategically tucked into nooks and crannies all over the city. Börek are savory pastries fashioned from flour, water and salt doughs of varying thicknesses, resembling anything from thin filo sheets to thick egg noodles. These light, flakey pies can be found stuffed with meat, cheese, potato, herbs, mixed fillings or nothing at all. The fundamental focus is on the butter slathered layers formed into a myriad of shapes from squares, rounds, crescents, cigars, to whatever a baker can dream up.

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Börek may be boiled, baked, sautéed or fried and half the fun is sampling as many versions as possible to find a favorite.

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At Ça?da? Börek, on a corner across Taxim Square from Istiklal Caddesi, we sampled meat, cheese and potato börek, finding them all light, flakey and just the slightest touch greasy. Our favorites were the beef and potato, both packing a flavor punch of spices we wish the more mellow cheese bundles carried.

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The unfilled börek look like hot crossed buns,

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or big slabs that are cut into long slices with the help of a wooden measuring tool. Both are served with packets of powdered sugar.

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The protocol is to dip the unencumbered, warm layers into a mound of sweet, soft, sugar dust, turning each bite into a habit forming, melt in your mouth, fluff of Ottoman Empire culinary history.

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Börek are usually served for breakfast, but are available all day and late into the evening at a myriad of brightly lit shops all over Istanbul. Don’t hesitate to take the edge off your hunger with this savory or sweet snack regarded as one of the national treasures of Turkey.

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Ça?da? Börek Merkez-Tarlabasi Cd No. 20 A,Taksim-IST(0212) 237 67 41

Ça?da? Börek     Istasyon Cad. No. 7/B,   Yesilkoy/IST   (0212) 663 32 47

Ça?da? Börek     Sipahiglu Cad. No. 5/B   Yesilyurt/IST  (0212) 662 99 69

Ça?da? Börek     Cekmece Cad. No. 4/1     Florya/IST      (0212) 580 80 64

For börek in West Los Angeles try:

Aroma Cafe, 2530 Overland Avenue, Los Angeles, CA 90064
Phone – 310-836-2919

Captivating Culinary Tours

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One of the most intriguing facets of Turkish culture is the dedication to stunning presentation alongside a perfected foundation. This trait is eloquently showcased at Istanbul’s most famous baklava emporium, Karaköy Güllüo?lu. Trays of meticulously crafted pastries seduce customers at this bakery established in 1949 in the Karaköy district of Istanbul, by a family that has been honing exemplary baklava in Gaziantep, Turkey since the 1800’s.

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This Turkish sanctuary of multi layered wonders, is known by locals for uncompromising dedication to tradition and quality which oozes from the depths of each morsel.

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We were lovingly guided to Karaköy Güllüo?lu by Turkish gastronomy expert, consultant and writer, Hülya Ek?igil on Context Travel’s Beyond Baklava Tour. Hülya’s expertise and organic streaming of relevant information, storytelling, and joy flowed effortlessly, adding exponential value to our explorations. Insider tips, hidden treasures and historic tidbits poured forth, keeping us spellbound as we savored our way through a tasting walk that covered much more than the title suggested.

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Our journey went far beyond baklava and deep into the heart of smooth milk puddings, gooey Turkish delight, thick fruit jams, almond paste candies, Turkish sesame desserts, to a tiny hole-in-the-wall coffee shop that roasts their own beans and lays claim to the best cup of Turkish coffee in Istanbul. We traversed fascinating, funky, and lively old neighborhoods where historic sweet shops, artisanal bakeries and hip cafes abound.

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Tucked between organic markets and artist studios we explored local cheese shops, traditional bakeries, and small restaurants, sampling unique cheeses, fresh baked breads, and thick rice flour puddings made with chicken. We learned about the history and significance of these diverse culinary gems, and the Ottoman Empire’s mixing of cultures to create a distinct and significant cuisine.

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At our last stop we savored layers of buttery filo, chopped pistachios and a perfect balance of honey while reflecting on the enjoyment of the day. It was difficult to tear away from our little group as Hülya continued to fascinate to the end with animated tales of Turkey, the owners of Güllüo?lu and Istanbul’s growth and transformation over the decades.

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We cannot overemphasize the value of a passionate and knowledgeable guide in a new city. We feel as guests with limited time abroad, we now have a basic understanding of the Turkish people, cuisine and culture that would have taken months if not years to gain on our own. Thank you to Hülya Ek?igil, Context Travel, Karaköy Güllüo?lu and an abundance of small shops and businesses that granted us an overwhelmingly hospitable and luscious peek into the heart of Istanbul. We have fallen deeply in love with Turkey’s culture and cuisine and look forward to returning at the earliest possible opportunity to delve deeper into your warm, creative and inspired soul.

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Karaköy Güllüo?lu Factory and HQ : Karaköy, Mumhane Cad. No: 171 34425 ?stanbul / Türkiye        T: +90 212 249 96 80 – F: +90 212 244 71 17

Karaköy Güllüo?lu Shop:Karaköy, R?ht?m Cad. Katl? Otopark Alt? No: 3-4 ?stanbul / Türkiye   T: +90 212 293 09 10      E-Mail: info@karakoygulluoglu.com

Context Travel offers intimate (six participants or less), local expert led walking seminars in some of the worlds most stunning cultural capitals of Europe, Asia, Australia, North and South America .

 

Learning About Turkish Food In Turkey

We are more than a little surprised at how difficult it is to find Turkish food in Los Angeles, a city we perceive as overflowing with culture and cuisine. So when we were invited to celebrate UNESCO’s embracing of the Turkish city of Gaziantep into its Creative Cities Network, we jumped at the opportunity and a week and a half later found ourselves in Istanbul.

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Having only the most rudimentary knowledge and experience with the cuisine, our goal is to explore from the ground up and share what we find. Starting with street food we will work our way through to the gala celebration dinner so we can all gain an understanding of the Turkish table and how Gaziantep came to be honored for her contributions to Gastronomy.

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Our first exposure to Turkish food came in the streets. On practically every corner and in numerous locations on each square we encountered red and white striped carts selling simit, ring shaped bread piled high and covered in sesame seeds.  These soft, chewy, crisp crusted, pretzel-like baked goods are inexpensive, often eaten as a breakfast or snack on the run, go hand in hand with tea, another Turkish staple, and can be combined with butter, cheese, jam or Nutella for a little extra umph.

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The carts offer a small variety of savory and occasionally sweet breads, but simit has been the Turkish, transport friendly, bread of choice since it came into favor in the 16th century Ottoman royal courts and then trickled down through society.

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No trip to Turkey would be complete without a taste of simit and we have had a blast searching carts and bakeries for our favorite version.

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Acknowledging this as our first trip to Turkey, as well as limited exposure to the cuisine, we welcome feedback, discussion and correction for any mistakes made. Our commitment is to deliver the most accurate information, but as we attempt to travel, learn and share, all at the same time, we are happy to defer to experts, the Turkish people and anyone else with superior knowledge and love of this delightful country and her exciting bounty. Let the discovery begin.

Old School Italian In Burbank

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We can’t seem to get enough of the old classic restaurants. They remind us of a simpler time, firmly rooted in great food, exceptional value, local community and service with a smile. Pinocchio Restaurant in Burbank has been a neighborhood institution since the 60’s. The restaurant is only half the story. The expansive corner establishment also houses the Monte Carlo Deli, which has been providing in house, locally sourced and imported Italian delicacies to an appreciative customer base for over 40 years.

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The restaurant is set up cafeteria style and we hopped in line to view both the menu on the wall, as well as the steam trays overflowing with freshly prepared, enticing dishes.

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Standing in line we also found sides and salads to accompany entrees, pizza and sandwiches.

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We are huge fans of eggplant parmesan and couldn’t resist an order. The hefty slice comes submerged in their garlic heavy marinara which we chose over the meat sauce. The rich and satisfying layers are enhanced by the soul of tomato, herbs and spices blooming in a sauce cooked down to its thick, chunky essence, that can only be achieved by hours bubbling away on the stovetop.

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Prices on entrees, pizza and salad all fall into the exceptionally reasonable category and dishes share easily.

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The homemade Italian sausage is a fennel punctuated, Italian herb and spice heavy blend that is bliss in a casing. We chose ours with grilled onions and peppers, over pasta topped with their house meat sauce.

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Don’t forget to check the specials board at the beginning of the chow line to see if any additional options call.

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Three vintage dining rooms are warm and comfortable, providing plenty of seating in various configurations, accommodating everything from a dinner for two to a family affair.

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Either before or after your meal a visit to the attached Monte Carlo deli is a must.

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Well organized rows of almost everything one could need or want for an Italian feast are displayed.

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Refrigerated cases overflow with an abundance of pepperoni and salami.

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Dried pasta in shapes that grab on to rich sauces and a profusion of olive oil fill the back of the shop.

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We tried some of the imported chocolate and appreciate the flavors and texture of Kinder brand.

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Behind the deli counter, loaves of freshly baked breads are the precise tools for sopping up the sauces or making garlic bread.

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While the counter itself displays a wide variety of deli meats and sausages for those wanting to fill their homes with the smells and flavors of Italy.

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Surprises line every shelf and counter, so give yourself enough time to search for delicious indulgences.

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And of course no Italian meal is complete without a nice bottle of wine and Monte Carlo has a well laid out selection to chose from.

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For a homestyle taste of Southern Italy, inside a space that feels welcoming and hospitable, Pinocchio and Monte Carlo warm the heart and the soul in a way only Italian cuisine can.

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Monte Carlo Deli & Pinocchio’s Restaurant, 3103 West Magnolia Boulevard, Burbank, CA 91505
Phone – 818-845-3516          web site – montecarlodeli.com