Modern Bite Bakes Up Designer Cakes & Cookies

Modern Bite doesn't occupy a store front in L.A. In fact, it can't be found in any brick and mortar establishment. It's an online bakery, perfect for this modern age.

The brainchild of Daniel Shapiro (baker) and Greg Roth (tastemaker), Modern Bite offers custom cakes, cupcakes, and cookies with design-driven elements.

Take for example their stunning Fondant Cakes. The layers of colored fondant create a visually arresting presentation. And the flavors are completely customizable, ranging from the classic vanilla and chocolate to red velvet, carrot, or salted caramel. Wouldn't these be fabulous at a party?

Let's leave the cakes, and move on to cookies. Modern Bite offers a huge array of tempting choices. My favorite were the Toffee Peanut Pretzel, which combine brown sugar, English toffee, peanuts, and salted pretzels. They prove that salty and sweet really is a match made in heaven.

And if you're looking for a great gift, I love their Gift Boxes filled with buttery shortbread cookies. The boxes are gorgeous (and reusable), and available in several different colors and patterns. I brought a box of these to my book club, and they were a big hit with the girls.

All their baked goods are made with premium ingredients, which explains why they taste so great!

So if you're looking to add flair to your party, send a fabulous gift to a loved one, or just want to chow down yourself, check out Modern Bite's online bakery.

Click here for their website

Disclaimer: I was given free samples to taste and the owner is a family friend, however the opinions expressed here are my own.

Meatless Monday: Zucchini & Chickpea Spaghetti with Hot Paprika

Zucchini & Chickpea Spaghetti with Hot Paprika

The marine layer is back.

This is as close to a change in the seasons as we get in Southern California. Thick cloud cover for most of the day, sometimes burning off a little after midday where I live in the hills. But by the ocean, the layer persists most of the time.

I actually love the chill in the air and the murky sunlight. It gives me a chance to take a breather -- to not have to be go, go, go all the time. To not feel guilty for staying inside, hunkered down with my creaky old white MacBook (I don't even think they make these anymore). Working away on my next novel -- a daunting, but exhilarating task. Like scaling a mountain. Only you don't know the route to take, nor can you see the summit. It's hidden in the clouds.

All you have is hope and a prayer that you'll make it. Will power. It's all up here, in my head, somewhere. I hope I can shake it out, onto the page.

After this post, it's back to work on the story. I'm only at the beginning...

So here's a Meatless Monday recipe that I love. It combines zucchini (though any summer squash will do) and chickpeas with a whole wheat spaghetti. To boost the flavor and make a lovely sauce, I add Hot Paprika (though smoked or regular will work, too). I finish the dish with a dusting of fresh grated parmesan.

This is an easy, healthy recipe that cooks up quickly. It's also hearty and comforting, perfect for these cloudy fall days.

Zucchini & Chickpea Spaghetti with Hot Paprika
Serves 4-6 people
Cooking time: about 25 minutes
Vegetarian
Print Recipe

Ingredients

• 3 cups zucchini, diced
• 1 (15 oz.) can chickpeas, drained and rinsed
• 2 shallots, peeled and chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon hot paprika
• 1/2 vegetable stock 
• 1 pound whole grain spaghetti, cooked and drained
• salt and freshly ground pepper
• parmesan reggiano for grating

Directions

1. In a large saute pan, heat the olive oil over medium heat. Add the shallots and saute until softened, about 4 minutes. 
2. Add the squash and cook until becoming tender, about 5-7 minutes. Add the chickpeas and cook for one more minute. 
3. Add the stock and paprika, stirring to combine. Bring to a simmer and reduce by half.
4. Add the pasta to the saute pan and toss with the zucchini and chickpeas. If needed, add more stock to keep everything moist. 
5. Season to taste with salt and freshly ground pepper.
6. To plate, scoop some pasta into a wide-bottomed  bowl. Top with freshly grated parmesan reggiano. Enjoy!

Source for Ingredients

• hot paprika from All Spice
• zucchini and shallots from West Hollywood Farmers Market
• organic chickpeas, whole wheat spaghetti, parmesan reggiano, and extra virgin olive oil from Trader Joe's

Windows Lounge at the Four Seasons: High-Class Hotel Gets Down and Dirty with New StrEAT Menu

Singaporean Carrot Cake Scramble

The other night, I had the honor of sampling the entire menu at the Four Seasons (Beverly Hills) newly launched Windows Lounge. The brainchild of Executive Chef Ashley James, the new StrEAT menu draws inspiration from street food around the world and showcases it in a collection of small plates.

Crab Tostadas

This is not your average high-end hotel fare. Favorite dishes included the light and dainty Crab Tostadas served on crispy corn chips; the Mini Tortas with pork carnitas and arbol chili sauce (I'm obsessed with arbol chiles right night); and the Singaporean Carrot Cake Scramble with organic eggs and daikon rice pancake.

Mini Tortas with Pork Carnitas

But my favorite dish -- the one that will send me back here shortly -- was the simply named Pommes Frites. Don't be fooled by the moniker -- these aren't your run of the mill French fries. Rather, the Belgian-inspired potatoes were thick, gluttonously long, and perfect deep-fried to a crunchy, slightly well done crisp. The finishing touches are a dappling of sea salt and real mayonnaise (which is a pleasure that must be experienced).

All the dishes were perfectly balanced with great spice and flair. It was a vast improvement over the typical stale American fare usually served at these sorts of hotels. Adding to the energetic vibe, the lounge also showcases live music.

Chicken Chipotle Cilantro Dog

The perfect ending to the evening was a sampling of the desserts, beginning with the Churros. Dusted with cinnamon and sugar and served with warm chocolate sauce, this is one of my favorite desserts in the world. I also loved the so named "Knickerbocker Glory," a huge vanilla ice cream sundae served in a tall glass with Jello, berries, and fresh whipped cream. It was glorious.

The lounge is also serving a great selection of fresh cocktails (hello mixology) and wines, which draw from much of the same inspiration as the food.

Kudos to the Four Seasons for taking a risk with this menu. I plan to go back. It's worth it for the French fries alone...

Disclaimer: I was invited to an event to taste the menu. However, no compensation was received, and the opinions here are my own.

Meatless Monday Features My Recipe: Grilled Figs with Thyme & Honey

In a double dose of Meatless Monday fun (check out my weekly meatless recipe for Sweet Corn, Squash & Pepper Hash), the official website for Meatless Monday is featuring my dessert recipe for Grilled Figs with Thyme & Honey!

This is one of my favorite ways to end a BBQ meal, and a perfect way to showcase the late summer fruit. Nothing beats fresh figs. And grilling them brings out the best in their flavor--like a Fig Newton times a thousand! The thyme adds a nice herbaceous note, and the raw honey amps up the sweetness slightly.

Here's the description from Meatless Monday:

This is the perfect note on which to end late season barbeque. Figs are grilled soft and topped with savory thyme leaves and sweet honey in this simple dessert which shows off the fruit of fall.

I couldn't have said it better myself!

In addition to my recipe, they're also featuring my photograph on their homepage. Which for an amateur photographer like myself, is very exciting!

Here's the direct link to the recipe

Sweet Corn, Squash & Pepper Hash with Black Beans

Sweet Corn, Squash & Pepper Hash

I know that it's Sunday, but looking forward at my week, I thought that I'd better go ahead and throw up my Meatless Monday post!

I could schedule it to post tomorrow, but I figure, why wait? Instant gratification is so much more rewarding anyway.

My weekend in food consisted of a delicious dinner at Tasca with the A-Girl (the homemade gnocchi had to be the highlight of the meal) and a leisurely lunch at Lazy Ox downtown (which resulted in a parking ticket, but it was worth it!).

And last night, possibly as a healthy detox from an indulgent weekend, I made this delicious vegan recipe for Sweet Corn, Squash & Pepper Hash with Black Beans. In fact, I love it so much, I've been making it almost weekly. It's kind of like an everything but the kitchen sink dish with farmers market ingredients.

The combination of sweet corn (coming in strong at the market right now), summer squash (any variety works great), and bell peppers is healthy, delicious, and satisfying. The black beans and brown rice give the dish the protein and fiber components that make it a complete meal. In fact, it's a great way to make use of leftover rice, which I always seem to have stashed away in my fridge.

I finish the dish with fresh cilantro, but any herb like basil or parsley would be great. And the secret ingredient? A dash of hot sauce! This provides a nice kick and vinegar to bring out the flavor of the vegetables.

It's also a one pan meal, and I find that my twenty buck cast iron skillet is the best receptacle for the recipe. Clean up is a cinch.

Even better, what's great about this recipe is that you can experiment. Sometimes, I use cherry tomatoes instead of peppers. And when I have kale lurking about, I throw it in, too. I mean, you can never have enough kale in your life, right?

So think of this as a template for a simple, healthy vegan meal. You can change it up, throw other ingredients into it. The hash is great leftover, or served for breakfast with a sunny side up egg on top.

Sweet Corn, Squash & Pepper Hash with Black Beans
Serves 4 people
Cooking time: about 25 minutes
Vegan; gluten-free
Print Recipe

Ingredients

• 2 cups summer squash, thinly sliced
• 2 bell peppers, seeded and chopped
• 2 ears of corn, kernels removed
• 2 tablespoons extra virgin olive oil
• 1 medium onion, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1 (16 oz.) can black beans, drained and rinsed
• 1 1/2 cups brown rice
• 2 tablespoons cilantro, chopped
• salt & freshly ground pepper
• hot sauce for garnishing (optional)

Directions

1. In a cast iron skillet or other pan, heat the olive oil over medium heat. Add the onion and saute until beginning to soften.
2. Add the garlic and saute for another minute.
3. Add the squash, corn, and peppers. Cook until beginning to soften (about five minutes).
4. Stir in the beans, brown rice, and cilantro. Cook for another few minutes, until the vegetables have finished cooking. Season to taste with salt and freshly ground pepper.
5. To serve, spoon the hash onto a plate. Garnish with a little chopped cilantro if desired. Serve with hot sauce. Enjoy!

Source for Ingredients

• summer squash, sweet corn, bell pepper, onion, garlic, and cilantro from West Hollywood Farmers Market 
• organic black beans and brown basamti rice from Trader Joe's