Officially leaving the Bay Area.

Ok. We're gonna do it. All in one go.

Let's wrap up the Berkeley foodventures and be done with it already!

Highlights from the rest of our trip, in reverse order of favoritism:

4. Chowdahs in the chill at Fisherman's Wharf.

Before our hike up the insanely steep and crooked Lombard Street in San Francisco, we needed proper sustenance. Fisherman's Wharf is a very touristy -- therefore, expensive -- spot, so we had to be a little creative:

First, we got an adorable sourdough turtle from Boudin. After promptly devouring its legs, tail and head, we headed over to the cluster of fresh seafood offerings where we purchased a cup each of crab chowder and clam chowder, each costing only a few dollars. Because it was biting cold and we didn't really feel like eating next to the pigeon poo, we headed back over to Boudin's heated outdoor patio to eat. (Wasn't that such a great idea?!)

The crab chowder was my favorite. It was the corn in it that sold me.

3. What is a Gypsy's? It is a delicious.

Spaghetti carbonara at Gypsy's Trattoria Italiano, located at none other than Asian Ghetto.

Man. I wish there were an Italian place like this at home. Gypsy's has a huge selection of pizzas, calzones and pastas (cooked perfectly al dente), which are prepared quickly, come in hefty portions, and cost you no more than a matinee movie. My carbonara was creamy and eggy, generously adorned with crispy pancetta.

As for the garlic bread? Instead of the usual garlic buttered-toast, Gypsy's dishes come with a slab of bread and a generous smear of real roasted garlic so soft and sweet, you'd think it was butter. But better. Better butter. Of garlic.

2. Hot/cold confusion, and the creamiest gelato ever.


The sun didn't peek out once during our trip, so it's a good thing I love eating ice cream in cold weather. Almare served up some of the most decadent gelato I've ever tasted (texture is always key). Pistachio was rich and nutty, kiwi-strawberry was true to its fruity flavors but not overly sweet, and both were perfectly creamy and thick.

Ici, on the other hand, is on a whole 'nother plane of ice cream existence. The flavors here, which change daily, are always unconventional: Earl Grey and cookies, Santa Rosa plum, gingersnap-honey, cardamom-rose... so many chances to try something you've never tasted before.

On this particular day, my cousin and I both opted for peach-habanero. Its searing heat was immediately soothed by sweet tanginess, which quickly turned back into spiciness. While sitting on a bench outdoors, we vocalized this strange, but wonderful sensation:

"I'm cold. But it's hot! But it's cold... I'm so confused!"

1. Diamond dogs.


From the hole-in-the-wall (literally) Top Dog, my sister got a chicken-lemon dog (left), I got the linguica, my cousin got the original Top Dog. Unfortunately, the one I got was my least favorite -- probably because I unwittingly slathered it with a very spicy horseradish mustard (I didn't know what "Russian mustard" was!). At least now I know that spicy, smoky sausage does NOT go with horseradish. The O.G. "New York-style" hot dog was classic and wonderful, and the chicken-lemon was surprisingly juicy and tender. I really, really wanted to go back to try the smoked chicken apple dog, but didn't get a chance to! Boo. I want to try each of the dozen or so flavors.

Phew! This post was long, but it included only highlights; I took way more food photos:


For my next visit, I've vowed to make it down to Berkeley's famed "Gourmet Ghetto" -- home to the likes of widely-praised Cheeseboard and Chez Panisse.

Let's go! Now?

A happy belated Valentine's Day.

My boyfriend luurrves me. Why?

This could be one reason:


Valentine's Day fell on a Thursday this year, so we waited until the weekend to celebrate. I decided to show my love for him by slow-cooking the shiz out of some beef. This smoky beef stew with blue cheese and chives had enough tender, fall-apart meaty goodness to ensure our future together. Hehe, kidding. Maybe.

For me, this recipe is one of those where you can't argue with any of the ingredients. To quote Sunset Magazine, "bacon, smoked paprika, and chipotle chile powder give this stew layers of smoky flavor." Red wine gives it depth (I used a Shiraz Cabernet), onions add sweetness... and who doesn't like buttery potatoes and carrots? To top it all off, tangy blue cheese slowly melts into the stew to complete a flavor masterpiece.

This recipe doesn't mess around.

Cornbread muffins were a perfectly sweet accompaniment to the salty smokiness of it all. It's teetering on the edge of my dish and contemplating a skinny dipping.


DO IT. JUUMMMP.

By the way, Trader Joe's Cornbread Mix (complete with real corn kernels!) is awesome. Of course, I added even more corn and then sprinkled the tops of my muffins with sugar. I couldn't help it. I love corn and sugar.

Oh, and I didn't forget about dessert: peanut butter and chocolate fondue, with apples, bananas, pretzels and strawberries.


Yes, I garnished it with sprinkles shaped like lips. And what.

Broccoli (oOOooh) and cheese (aaaHHhh) soup (wooooo! ow!).

Most of you probably know that although I adore the Food Network, I'm not the biggest fan of Emeril Lagasse. In fact, I find him overrated and incredibly annoying as a culinary entertainer. I cannot stand Emeril Live. Only a few minutes into the show, I am compelled to change the channel after hearing 50 "oh yah, babe"s and a billion other tiresome catchphrases. And I want to punch his audience in the collective face -- always applauding and ooh-ing and ahh-ing after Emeril slices up some zucchini, adds a pinch of cayenne pepper, or throws in some garlic. Oh yah, babe. Garlic is SOOO exotic. You add that garlic, Emeril.

(I mean, don't get me wrong -- I love garlic as much as the next gal, but come on! He uses it every show! Don't act surprised, people.)

But regardless of the obnoxious BAMs and punch-worthy audience, I have to admit one thing: Emeril's recipes are often pretty damn good. If I just pay attention to the actual dishes, I find myself wanting to cook them. And then I grimace and clench my fist.

I was recently recommended Emeril's broccoli and cheese soup. Although when I make this, I'll probably take the onions down a notch.

Hooray for Italian wedding soup and fried ravioli!

Okay well, I didn't make morning glory muffins this weekend, but I cooked a fabulous dinner (if I do say so myself) consisting of Italian wedding soup and fried ravioli (both recipes courtesy Giada De Laurentis and Everyday Italian).

First up: Fried ravioli.


I hold a fairly strong belief that most everything is better fried. Why else do you think I love fairs? Fried Oreos, fried Snickers (mmm.. similar in taste to the Indonesian martabak), fried Twinkies, fried avocado, fried Coke, even -- which is what I should have gotten at the L.A. County Fair instead of that Krispy Kreme chicken sandwich (blech.. but more on that another time perhaps).

So when I tried this insanely simple recipe, I began to wonder why we hardly ever see fried ravioli on restaurant and fast food menus, or at least at fairs. I mean, they're incredibly easy to make and they're like Italian fries -- with marinara posing as ketchup.


* * *
Italian wedding soup: Another fabulous recipe. The meatballs are the star -- a mixture of beef and pork with onion, garlic, fresh Italian parsley and Parmigiano Reggiano? What's not to love? Just make sure you don't go blind from grating the onion -- ouch!

Also, I like pasta in my soup, so I boiled a cup of orzo (a little underdone) and added it right near the end.