Tag Archives: pumpkin

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Cake and Family

dessert - gluten free - holidays - restaurant

Happy New Year!!!!  Been spending the last few days with family, which means a ton of take-out meals…

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…and cake!

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This is my cousin Kristine Kidd’s Gluten-Free Pumpkin Cheesecake.

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(The recipe is in her new cookbook.)

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21 of us gathered for a New Year’s Eve Celebration at Canal Club

IMG_2526…where both Aunt Heidi and I also celebrated our birthdays.
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(Chocolate + a Berry Good Vanilla, both baked at the restaurant.)

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Much more family, food, and cake to follow in the next few days. Hope your year is off to a great start!

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Recipe: Kabocha Tomato Soup

soup/stew - vegan

While we were at the Joshua Tree Rental, I whipped up this magic dish that lasted for several meals…

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…from sundown…

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…to sunrise…

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The spices are actually a mystery – I used a curry powder that was so hot I’m wondering if it may have been mislabeled (I saw what was clearly Star Anise in another jar marked “curry”) – also, cooking times got weird because I couldn’t figure out how to use the can opener and had to turn off the burner while we googled “Oxo Smooth Edge Can Opener” You Tube Videos.

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Still, it turned out terrific – here’s the basic gist of it:

  • Roast a Kabocha Squash.
  • Heat EVOO in a large pot, add half a chopped red onion.
  • Stir in spices (about a palmful each of Cumin? and Curry?) and about a cup of corn kernels.
  • Add a can of rinsed chickpeas, San Marzano Tomatoes, and a quart of Veggie Stock.
  • Bring to a boil, and simmer until ready.
  • Meanwhile, cut the roasted Kabocha, deseed/peel it, and add half of it to the soup. (I used the other half for Christmas Breakfast).
  • Serve with cornbread.

Tastes even better leftover!

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Pono Burger

dessert - restaurant - salads

Pono Burger has been on my radar since it opened last year; I was invited for a hosted lunch, to see what Chef Makani Gerardi (of Hawaii’s Ultimate Burger) did with the Santa Monica Space…

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…housed in a Quanset Hut from World War II.

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They’ve got a Wood-Fire Grill…

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…where all their burgers are cooked.

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The Paniolo – English Smoked Cheddar, Niman Ranch Bacon, Coffee/Bourbon/BBQ Sauce, topped with Buttermilk Beer-Battered Onion Rings…

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…The Piku “Fig” Burger – Fermier Brie, Niman Ranch Bacon, Crushed Hazelnuts, Arugula, Balsamic Vinaigrette, and Drunken Caramelized Fig Jam…

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…and The Kuawa Crunch – Hook’s 1 Year Cheddar, Housemade Potato Chips, Lettuce, Coleslaw, and Guava Rum Sauce.

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My favorite was the fig, though each one was quite juicy, flavorful, and unique.  All of the above were made with Organic Beef; they also have a free-range, antibiotic-free Turkey Patty and a Portobello Mushroom Option.
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Another vegetarian item – a Seasonal Salad with a Beet’s “Nest,” Chèvre, and pistachios, tossed in Balsamic Vinaigrette…

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…and of course, the fries.

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Last, but not least – dessert – there are several milkshakes on the menu, made from Straus Family Organic Ice Cream.  We sipped on the Seasonal Special – a Pumpkin S’more, complete with hot fudge, whipped cream, crushed Graham Crackers, and Toasted Marshmallows.

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Great food, great ethics, great space – kid friendly (with sliders on the menu) and if you want to bring your pooch, they’ve got a patio too!

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