Day #2 of Holiday Appetizers: Mac & Cheese Cups

Photo Courtesy of Food and Wine Magazine

Who doesn't like Mac and Cheese? Especially when it's an adult version filled with Parmesan, Gruyere and Grana Padano cheeses and a drizzle of truffle oil? I know I certainly couldn't resist that! I went for a PG-rated version at our holiday cocktail party, omitting the truffle oil in favor of a dash of cayenne pepper. Why? Believe it or not, not everyone loves truffle oil (I know, I don't understand it either) and I wanted to make sure my appetizers were equally opportunity people-pleasers.

I made these the night before our party and popped them in the oven right as the first guests started to arrive. They cooked in about 10 minutes, came out of the pan in perfect little bites and were a serious hit. Friends even came into the kitchen to get first dibs at subsequent batches. They're super easy, delicious and as low maintenance as mini hot apps get. Here's how you make them:


Mini Mac and Cheese Cups
Recipe Adapted from Food and Wine Magazine

• 1/2 pound elbow macaroni
• 1 1/2 tablespoons unsalted butter, plus more for brushing
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 4 ounces Gruyere cheese, shredded (1 packed cup)
• 4 ounces Grana Padano cheese (or use Parmesan Reggiano)
• 1 large egg yolk
• 1/4 teaspoon smoked Spanish paprika
• 1/4 teaspoon cayenne pepper

DIRECTIONS: Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.

Brush the pan with butter and sprinkle with Parmesan cheese

In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the Gruyere and Grana Padano cheeses and whisk until melted. Off the heat, whisk in the egg yolk, paprika and cayenne. Fold in the macaroni. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve. Note: The cups can be made ahead and refrigerated overnight. Bake and serve the next day per the directions.

Make the roux and add the Gruyere and Grana Padano cheeses

Stir cheese until melted and comes together

Fold in the macaroni

Pack macaroni and cheese mixture into mini muffin tin

Sprinkle with Parmesan cheese and bake until bubbling and crispy

Day #1 of Holiday Appetizers: Chocolate Peppermint Whoopie Pies

"Eat Dessert First." Good words to live by, if there ever were any. A cocktail party can't survive on savory stuff alone, and for good reason. The holidays are bursting at the seams with fabulous dessert flavors like gingerbread, egg nog, cocao and peppermint, just to name a few. For my cocktail party I opted for the latter, combining chocolate and peppermint in a miniature whoopie pie rolled in crushed candy cane pieces. I made 21 whoopie pies and they were gone before the party was halfway through, disappearing off the tray as quickly as I could bring them out!

Chocolate Peppermint Whoopie Pies

Here's how you make the Whoopie Pies. Don't forget to check back tomorrow for Day #2 of Holiday Appetizer Recipes: Mini Mac & Cheese Cups!

Chocolate Peppermint Whoopie Pies

WHOOPIE PIES

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder (see Note), sifted
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 1 cup light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup whole milk 

FILLING

• 2 sticks unsalted butter, softened
• 2 cups confectioners' sugar
• 1 vanilla bean, split and seeds scraped
• One 7.5 ounce jar Marshmallow Fluff 
• 3 drops peppermint extract
• 1 cup crushed peppermint for rolling (gourmet versions available at Surfas, Sur La Table & specialty stores)

DIRECTIONS: Preheat the oven to 350° and line 2-3 large baking sheets with parchment paper. In a medium bowl, whisk the flour with the cocoa powder, baking soda, baking powder and salt. In the large bowl of a standing mixer with the whisk attachment (or use a handheld electric mixer), beat the butter and brown sugar at medium speed until fluffy, about 2 minutes. Add in the egg and vanilla and beat until combined. At low speed, beat in the dry ingredients and milk in three alternating additions; scrape down the side and bottom of the bowl as necessary.

Combine dry & wet ingredients 

Using a tablespoon, scoop 12 level mounds onto each baking sheet, about 1 1/2 inches apart. Bake the cakes in the lower and upper thirds of the oven for about 16 minutes, until risen and firm; shift the pans from top to bottom and front to back halfway through baking. Transfer the sheets to racks and let the cakes cool completely. In a large bowl, beat the butter with the confectioners' sugar, peppermint extract and vanilla seeds until fluffy. Beat in the Marshmallow Fluff. Scrape the filling into a pastry bag fitted with a large plain tip. Pipe the filling onto the flat sides of half of the cakes and close the whoopie pies, pressing to evenly distribute the filling to the edges.

Use a tablespoon to drop mounds of batter on each baking sheet

Bake for about 16 minutes

Beat filling ingredients in bowl of a standing mixer until fluffy

Using a piping bag and large star tip, pipe filling onto one half of each whoopie pie

Top with other half of whoopie pie and press gently until filling reaches edges

 Pour the peppermint pieces on a plate (or wide bowl) and gently roll the edges so the pieces stick to the filling. If the filling isn't all the way to edge of the cake, gently sprinkle the peppermint pieces on the filling with the your fingers. Refrigerate or freeze until ready to serve. Note: If your party is especially warm, consider freezing the pies so the filling doesn't melt and run out of the pies. The pies are equally delicious frozen, like a giant peppermint Oreo!

Gently roll in crushed peppermint pieces

Refrigerate or freeze on tray until ready to serve. Transfer to serving platter and enjoy!

Starting Tomorrow: 10 Days of Holiday Appetizers!

'Tis the season for holiday cocktail parties! Bryan loves Summertime where he can be master of the grill, but I go crazy for entertaining during the holiday months. Since Bryan and I just moved into our first house a few months ago, we knew we wanted to throw a housewarming party during the holidays. Next thing we knew, our "Ho-Ho-Housewarming" party was born! Bryan handled the bar like a pro and my responsibility was (no surprise): THE FOOD.

10 Days of Holiday Appetizers, Starting Tomorrow!

I wanted to make about 10 bite-sized appetizers; a variety of sweet, savory, hot and cold finger foods that could survive the evening and wouldn't require a ton of maintenance on my part. So last month, I started scouring cookbooks and my favorite foodie sites, compiling a list of contenders. After much deliberation I settled on 10 fantastic appetizer recipes that I want to share with you as my "10 Days of Holiday Appetizers." So starting tomorrow, get ready for ten days of deliciousness! My list is vegetarian-friendly, beginner-friendly, budget-friendly and will satisfy the sweet and savory lover in all of us. If you're hosting your own holiday party, consider these apps. Best of all, each of them can be made ahead so you can get out of the kitchen and enjoy your own party.

See you tomorrow for Day #1's recipe: Miniature Chocolate Peppermint Whoopie Pies!

Recipe Coming Tomorrow: Mini Chocolate Peppermint Whoopie Pies

Warm Up With Pappa Al Pomodoro: Tuscan Tomato Soup

Fall is my favorite season to cook at home. There's just something fantastic about filling your home with the smells and tastes of cold weather comfort foods. Aromas like roasting potatoes, bubbling beef stews and smoky pulled pork just make me happy, especially when they can easily satisfy the appetite of a crowd. In the last few weeks alone, my kitchen has seen likes of pot roast, beef stew, turkey chili, and most recently, a rich Tuscan bread and tomato soup called Pappa al Pomodoro. Talk about a winner!

Pappa Al Pomodoro - Hearty Tuscan Bread & Tomato Soup

Photo credit: Serious Eats

The day I decided to make the soup it was a pouring rain outside and the wind was howling, a rare sight in LA yet a perfect opportunity to spend an afternoon making a hearty soup. It's is essentially sauteed carrots, onions, garlic and fennel, layered with crushed Italian plum tomatoes and an entire cubed loaf of day-old ciabatta. I found the recipe from Ina Garten's book, Back to Basics, but I modified the recipe a bit as well as traded her prosciutto and crouton topping for a healthier basil and Parmesan option. It was so easy to make and I was thrilled when friends cleaned their bowls, asked for seconds, and Bryan made me promise to add it to my Winter cooking repertoire. Try it for yourself using the recipe and step-by-step photos below as a guide; I'm sure it'll be a hit! 

Pappa Al Pomodoro 

Adapted from Ina Garten's Back to Basics Recipe

• 1/2 cup good olive oil
• 2 cups chopped yellow onion (2 onions)
• 1 cup medium-diced carrots, unpeeled (3 carrots)
• 1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
• 4 teaspoons minced garlic (4 cloves)
• 3 cups (1-inch) diced ciabatta cubes, crusts removed (I used a flax ciabbata loaf)
• 2 (28-ounce) cans crushed Italian plum tomatoes (I prefer San Marzano)
• 4 cups low-sodium chicken stock
• 1/2 cup dry red wine
• 1 cup chopped fresh basil leaves
• 1 tablespoon sea salt
• 1 1/2 teaspoons freshly ground black pepper
• 1/2 cup freshly grated Parmesan Reggiano

Directions: Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.

Cook onions, carrots, fennel, and garlic until tender.

Add the ciabatta cubes and cook for 5 more minutes.

Add the tomatoes to the pot along with the chicken stock, red wine, basil, salt & pepper.

Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.

Serve in a bowl with chopped basil & grated Parmesan.
Photo credit: Serious Eats

Restaurant Review: Osteria La Buca

Handmade Buccatini Carbonara
(Photo Credit: Stephen Sakulsky)

Everyone has a memory of a nearly perfect meal. You know, the one that lingers in your mind long after you've swirled that final bite of al dente pasta coated in bolognese, sopped up the last drop of soup with a chunk of crusty bread, or savored that final sip of Italian vino rosso. The tastes, smells and sounds live on after you've signed the check and reluctantly walked out the door, satisfied yet sad that it's over. For me, that meal happened at Melrose Ave's Osteria La Buca, just a stone's throw from Paramount Studios but worlds away from Hollywood's touristy culinary scene. 

Osteria La Buca's Dining Room 
(Photo Credit: Stephen Sakulsky)

One step into Osteria La Buca, especially at dinnertime, and you're greeted by a dark, minimalist interior, lit sparsely overhead by delicately industrial fixtures (if there is such a thing). A floor-to-ceiling glass wall is all that separates you from the hustle and bustle of Melrose traffic, but La Buca's rustic wood-lined walls, glowing candles and centerpiece bar invites and insulates diners from the outside world.  


Sit down, order a bottle of Montefalco Rosso from Italy's Umbria region and let Executive Chef Jason Neroni's inspired menu sink in. Neroni, a Southern California native whose resume reads like that of a Top Chef Master -- think Spago, Tabla, Blue Hill, Alaine Ducasse's Essex House and Downing 10 Food and Wine -- was brought in last spring to lead Osteria La Buca's kitchen. He brought with him a serious farm-to-table approach, a phrase that in many cases proves cliché but in Chef Neroni's kitchen is a philosophy that rules all. 

Osteria La Buca's Executive Chef Jason Neroni
(Photo Credit: Stephen Sakulsky)

On the particular evening I was at Osteria La Buca, the tables were filled with diners enjoying plates of Neroni's housemade chicken liver pate, porchetta di testa and terrine campagnola by candlelight. Servers went by with order after order of homemade pastas -- made in La Buca's designated "pasta room" upstairs -- like Ricotta Gnudi coated in brown butter, smoked prosciutto, balsamic and rosemary; short rib ravioli with parmesan butter, black pepper and vincotto; and Bucatini Carbonara, topped with an oozing poached egg and mascarpone, guanciale and black pepper. 

Tallegio Pizza with Hen of
the Woods Mushrooms 
(Photo Credit: Stephen Sakulsky)

Neroni's pizzas were also in hot demand, arriving at each table with perfectly blistered, chewy crusts bordering Taleggio cheese, hen of the woods mushrooms and sage; spicy Soppressata with tomato, mozzarella, oregano and garlic; and even Neroni's post-service favorite: paper-thin slices of pressed pork head, mozzarella and an egg so fresh it was laid by Lake Arrowhead fowl that very morning. 


While the pizzas and pastas were great, I could have had an entire meal from the antipasto selection alone. A small bowl of Brussels sprouts with poached egg, Granapadano cheese and boquerones (marinated white anchovy) vinaigrette was easily the best I've ever had. Word to the wise: It's a small portion, so get two. 


Pork meatballs with Calabrian chilis were tender, packed with flavor and served with a Romesco sauce that we literally wiped clean from the bowl. And Neroni's pièce de résistance -- his bountiful salumi platter -- was culinary art, almost too beautiful to eat. Key word: Almost. We savored the platter, finishing every bite save for a few slices of bread burned beyond repair. That was the only downfall, and a big one at that: the aroma of appropriately-charred bread can be lovely, but the bitter smell and taste of outright burned bread overpowers everything else. We simply moved it aside.

Pork Meatballs with Calabrian Chiles & Romesco Sauce

(Photo Credit: Stephen Sakulsky)

Four hours,  a few glasses of wine, several licked-clean plates of food and countless laughs later, our Osteria La Buca dinner was over. We were the last to leave the restaurant, on our way out passing candles burned down to nubs, a bartender closing up shop, and Neroni about to enjoy his post-service pressed pork pizza. Over a month later, I'm still thinking about that meal and can't wait to take my husband back for round two. 


Osteria La Buca
5210 Melrose Ave.
Los Angeles, CA 90038
(323) 462-1900
http://www.osterialabuca.com/
info@osterialabuca.com 

Beat the (Dec!) heat at Neveux Artisan Creamery

It's not often that you get to write about a new ice cream shop -- or artisan creamery, excuse me -- during the end of November. However, considering our LA temps have topped off at 80+ degrees over the last few days, it's truly appropriate. I mean, really, what the heck happened to Fall?

Anyway, I digress... if you're looking to cool down at a hot new ice cream shop, check out NEVEUX Artisan Creamery on Melrose. It opened in early September by owner Leo Neveux. If you're a fan of San Francisco ice creameries Bi-Rite Creamery and Humphry Slocombe, you're in luck. The two NorCal shops served as inspiration for NEVEUX's standard and seasonal flavors, which are creative without going too crazy. Think Salted Caramel, Strawberry Balsamic, Honey Lavender, Rosemary Butterscotch, Blueberry Chevre, Rhubarb Mint, Espresso Caramel, Ginger, Toasted Marshmallow, Coconut Curry Lemongrass, Pepper Peach, Maple Fig, Roasted Banana, Pineapple Sage and Caliente Cinnamon Chocolate, and even the current seasonal flavor, Pumpkin Spice Cranberry.

Those sound so good I'm not sure whether I want to lick them frozen out of a cone or eat them as chocolate-dipped ice cream bars. If you'd choose the latter, get in your car now. NEVEUX has select flavors available as bars dipped in either dark or milk chocolate. Can you imagine the eating a toasted marshmallow ice cream dipped in dark chocolate? It's like a frozen s'more, but hell, why stop there? I'd just stuff the ice cream sandwich between two homemade graham crackers and enjoy. That's like a frozen s'more on crack. Seriously.

Photo Credit: Yibo Studio

It's inevitably get "cold" again, but no worries. NEVEUX also serves espresso, cappuccino, lattés, macchiato, etc. made with coffee beans sourced from Vancouver, Canada-based 49th Parallel roasters. Or, if you need something more substantial with your ice cream, there's another option: have dinner down the street at Chef Eric Greenspan's The Foundry on Melrose, where NEVEUX's ice cream is on the dessert menu.

NEVEUX Artisan Creamery

7407 ½ Melrose Avenue (@ Martel)
Los Angeles, CA 90046
@neveuxcreamery
NEVEUX's Facebook page
(no website currently)

RSVP NOW: Esquire's LA Chefs' Dinner at Sotto

As we speak, Playa's Chef John Sedlar, Sotto's Chef Zach Pollack & Chef Steve Samson, and Ray's & Stark Bar Chef Kris Morningstar, each recipients of Esquire Magazine's "Best New Restaurants in America" award, are cooking together in Playa's kitchen to celebrate their joint achievement -- and share their cuisine with Los Angeles food-lovers. If you weren't lucky enough to score a seat at tonight's dinner, the chefs will reconvene at Sotto on Monday, December 5, for the last night of the dinner series with another special $65pp menu.

The five-course menu at tonight's dinner included Huitlacoche Tortelli; Chilaquiles alla Sarda; Fall venison with roasted corn; rabbit with Mole; and chile and chocolate. Sounds fabulous, doesn't it? I can only imagine what they'll do for their final evening, so try to get your tickets like, NOW. And don't complain about the $65 per person entry fee because you're actually saving serious dough by combining the fruits of each chef's labor into one decadent evening.

Want to reserve your spot? Send an email to info@sottorestaurant.com with the following info:
- Your name
- Number of people in your party
- Requested reservation time

Good luck & enjoy!!!

Sotto
9575 W. Pico 
Los Angeles, CA 90035
(310) 277-0210
www.sottorestaurant.com