A Summer Classic: Watermelon, Feta & Mint Salad

Watermelon is this summer's sweetheart. Recipes abound for refreshing watermelon-basil cocktails, slushy watermelon granitas and even grilled watermelon for dessert. So when Bryan and I made dinner for our friends as a housewarming gift, I knew a watermelon salad was the way to go. I mean, so were hamburgers, an arugula fennel salad with shaved Parmesan as well as a prosciutto-wrapped fig appetizer, but the watermelon salad – made with juicy chunks of watermelon, crumbled feta cheese, salty Kalamata olives and tons of fragrant, fresh mint – was something special. I made it solely with seedless pink watermelon, but so many Farmers markets are carrying organic yellow watermelon. A combination of the two would be both stunning and delicious, and next time I'll definitely make it that way. Of course, when the yellow watermelon isn't available, the traditional pink is just as wonderful. Here's the recipe.

Watermelon Salad with Feta & Mint

• 1/3 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons kosher salt
• 1 teaspoon Sriracha
• 1/2 teaspoon freshly ground black pepper
• 1 seedless watermelon, scooped with a melon baller or chopped into bite-size pieces, chilled
• 2 cups feta cheese, crumbled
• 1 1/4 cups pitted Kalamata olives, coarsely chopped
• 1 small sweet onion, diced into a 1/2" pieces
• 1 cup coarsely chopped mint leaves

In a large bowl, whisk the olive oil, lemon juice, salt, Sriracha and pepper. Add the watermelon, feta, olives and onion and toss very gently, avoiding breaking up the watermelon pieces. Serve immediately or place in refrigerator until ready to serve. This is best made no more than a few hours before you plan on serving, or else too much of the watermelon juice will leak out into the salad. You want all the pieces and flavors to meld together, but not become a juicy mess.

Napa Valley's SolBar: Calistoga's Shining Michelin Star

Last weekend, Bryan and I took a trip with his family to the tiny Napa Valley town of Calistoga. It's a bohemian's paradise with a one walkable main street, rustic outposts mixed with trendy boutiques and high-end restaurants situated next to 1980's dive bars. A stone's throw from Calistoga, just off the beaten path on the Northern part of Silverado Trail, lies the Solage Resort; a 100% sustainable resort with Restoration Hardware architecture, a Roosevelt Hotel-style pool and a Michelin-starred restaurant, SolBar. On our first afternoon in Calistoga, Bryan and I headed to the SolBar for lunch. It was 90+ degrees so we grabbed an umbrella-shaded table on SolBar's patio, overlooking the pool and more importantly, overlooking everyone else's meals.

Clockwise from top left: Solage Resort entrance, Solbar patio, Michelin plaque, Solbar interior bar.

Solage's Pool + View from Solbar Patio

It was nearly 2pm and the patio was packed with Solage guests and transplants from other Calistoga hotels, clearly on the hunt for some fantastic grub. The reaction of each table's chosen meals – and we chatted up more than one other couple – was a constant "Oh.My.God.This.Is.Amazing! You have the order the [insert dish here]!" As we watched the constant flow of waiters going in and out of the kitchen entrance, we saw about 10 spicy shrimp lettuce cup appetizers make their way to hungry diners. So we knew that would be our appetizer of choice. We must have been in a seafood mood, as I went for the tuna burger for my main course and Bryan went for the soft shell crab po'boy. Now, what to drink with the seafood bounty? I opted for the Bubbly by Nature champagne flight, with Mumm Napa Sparkling Wine, Caronelli Prosecco and Veuve Clicquot Champagne, while Bryan ordered the Unusual Suspects red wine flight, with a pinot meunier, grenache and sangiovese. For the record, more restaurants need to have a champagne pairing. It was just a great idea and as a champagne lover, I was thrilled to see it on the menu!

Solbar menu (click to enlarge)

My drink of choice: "Bubbly By Nature" Champagne Flight

Bryan's drink of choice: "Unusual Suspects: Red Wine Flight

Right after our drinks arrived, the bread made an appearance at our table. While the Himalayan pink salt, cracked black pepper and creamy, salted butter was a nice touch, the whole wheat bread itself was incredibly tough; surprising considering the bread was piping hot. I'm talking rip it with your teeth Neanderthal-style tough. I just couldn't get on board with it, as I wanted to keep my teeth intact for the rest of the actual meal. Very disappointing.

Housemade Whole Wheat Rolls
Himalayan Pink Salt + Cracked Pepper + Creamed Butter

The spicy shrimp lettuce wraps more than made up for the bread's lackluster performance. Large prawns, chilled but seasoned with a noticeable spice, filled butter lettuce cups with soba noodles, avocado and tangy pickled carrots. Nam pla suace – aka fish sauce with chopped cilantro – accompanied the cups. They were delicious and while the order comes with three cups, we thought it was only fair to order a fourth.

Spicy Shrimp Lettuce Wraps
Glass noodles, nam pla dipping sauce, avocado and pickled carrots

Our entrees arrived next, my seared tuna burger sitting on a poofy, griddled bao-like bun. The doughiness of the bao had barely been cooked out, leaving a perfectly moist bun crisped by a quick session on the flat top griddle. The fish was gorgeous, seasoned well and topped with the bitter bite of kim chi, a Korean dish made with fermented vegetables, e.g. Napa cabbage, radishes, green onion, cucumber, etc. My only regret? That there wasn't more of the marinated tofu and edamame side salad. It was just awesome. Daikon radishes, steamed edamame, pickled onions and grilled tofu seeped in a spicy, smoky marinade was a great accompaniment, providing a textural contrast to the delicate tuna. I tried to get the details on the marinade, but our waiter played coy.

Seared Yellowfin Tuna Burger
On a griddled steam bun with kim chi, marinated tofu and edamame salad

Tuna Burger + Tofu Salad (side view)

Bryan's softshell crab po'boy was a sight to behold. We took off the bun for the below photo, and as you can see, it was huge. The crab – fresh-out-of-the-fryer – was crisp and topped a pile of crunchy pickle slices, tomato and lettuce. The problem? It was a bit too fried; the greasiness of the crab overtook any potential for rich flavor. The vegetable garnishes gave it a cold vs. hot crunch, but unfortunately only added to the bland nature of the sandwich. The rice salad with house-made andouille sausage was fine, but didn't leave a lasting impression on either of us. Perhaps it was the cold temperature or the lack of spice, but we each took one bite and called it a day. While the dish looked incredible, Bryan said next time he would order something else.

Fried Softshell Crab Po'Boy (bun removed)
Spicy mayo and Carolina gold rice salad with house-made andouille sausage

Fried Softshell Crab Po'Boy (Bryan was halfway through!)

The verdict? A-. The setting was gorgeous, the wait staff friendly and attentive, the menu diverse and innovative, the presentation was beautiful and the wine list was a sight to behold. The spicy shrimp lettuce wraps and tuna burger were the hits of the day, while the bread and the softshell crab sandwich left room for improvement. That said, we're excited to go back soon and work our way through the menu!

S'mores Pie: The Perfect Summertime Dessert!

I don't know who first invented the S'more, but I'd really like to kiss them. Or, considering my husband might not approve, just give them a really big hug. Just think about S'mores for a second. There's nothing better -- especially during a summer campfire, outdoor BBQ or even as an impromptu stove-top dessert -- than the combination of a perfectly-roasted marshmallow and melted square of chocolate, squished between two crispy graham crackers. For kids, S'mores are the perfect excuse to get messy with their food. For adults, S'mores are the perfect excuse to act like a kid again. It's the ultimate win-win dessert.

Photo courtesy of CampWisconsin.com

Making the perfect S'more is an art form, and everyone has their own technique. You know it's true. Once you get that soft, jet-puffed marshmallow in your hands and secure it to the roasting skewer, it gets personal. Do you go for the scorching method, roasting your marshmallow in a blaze of carmellized-sugar glory? Or are you the perfectionist, constantly turning your marshmallow rotisserie-style until it's the perfect shade of toasty brown? Do you break the chocolate into pieces, making sure you get some in every bite? Or do you even get that far, instead abandoning the sandwich and popping the roasted marshmallow straight from the skewer?

Whatever your technique, the result is the same for kids and adults alike: a sticky, satisfied, chocolate-toothed grin. Especially for me. Which is exactly why I took the signature S'more and turned it into a pie for the Pie-a-Day Project. It's got a crushed graham cracker crust, chocolate ganache center and brûléed marshmallow topping. Just consider it the S'more for grown-ups. But don't worry, you can still lick your fingers.

S'mores: The Pie Version!

S’Mores Summertime Pie

Ingredients:

• 1 1/2 cups cinnamon graham cracker crumbs (12-15 graham crackers)
• 8 tablespoons melted butter
• 7 ounces semi-sweet chocolate chips
• 1 cup heavy cream
• 1 egg
• 1/2 teaspoon sea salt
• 8 egg whites, room temperature
• 2 cups sugar
• 1/2 teaspoons cream of tartar
• 2 teaspoons pure vanilla paste (I use Nielsen-Massey's Madagascar Bourbon Pure Vanilla Bean Paste)

1. To make the crust, break up the cinnamon graham crackers into the bowl of a food processor. Pulse until the crackers are finely ground. If you don't have a food processor, you can put the graham crackers into a large Ziploc bag and crush with a rolling pin or the back of a large spoon. Place the butter in a separate bowl and heat until melted through, either in the microwave or in a small pan. Pour the melted butter into the graham cracker crumbs and mix until the crumbs have completely absorbed the butter (the consistency will be like wet sand). Next, butter a 9-inch pie pan and firmly press the graham cracker crumbs against the bottom and sides of the pan, making sure it is an even layer. Hint: the bottom of a measuring cup is great for smoothing out the crust and pushing it up against the sides of the pan. Place the pie pan in the refrigerator to chill for at least 30 minutes (if you're in a rush for time, 15 minutes in the freezer works well, too).

I use cinnamon graham crackers from Trader Joe's.

Crumble graham crackers into the bowl of a food processor.

Pulse until graham crackers are finely ground.

Melt butter and combine with crushed graham cracker crumbs.

Mix butter and crumbs until the consistency is like wet sand.

Spread evenly in a pie dish and chill for 20-30 minutes.

2. While the crust chills, make the chocolate filling. Preheat the oven to 350 degrees. Put the chocolate chips in a large glass or stainless steel bowl. Heat the cream in a saucepan until it is scalded (but not boiling). Pour the cream over the chocolate chips and let it stand for 1-2 minutes. Using a metal whisk, combine the cream and chocolate together until all the chocolate is melted and the mixture is glossy and smooth. Add the salt and one egg into the chocolate mixture and whisk to fully combine. The mixture should be thick, similar to pudding. Remove the crust from the refrigerator or freezer. Pour in the chocolate mixture and spread to edges of crust. Bake for 25 minutes, or until the filling is mostly set but a little wobbly in the center. Remove from the oven and let cool.

Place chocolate pieces in a bowl.

Pour scalded cream over chocolate. Let sit for 1-2 minutes.

Whisk until chocolate mixture is silky smooth.

Add salt and one egg. Whisk until combined. Pour chocolate mixture into cooled pie crust.

Bake until mixture is set but still wobbly in the middle.

3. While the pie is cooling, start the marshmallow topping. Combine the egg whites, sugar, and cream of tartar in a double boiler over medium-high heat. Whisk frequently, checking the temperature with a candy thermometer until it reaches 160 degrees (the mixture should be opaque and starting to thicken). Transfer the mixture to a standing mixer fitted with a whisk attachment. Mix at low speed, gradually increasing to medium-high speed as the mixture thickens. Beat until the mixture is glossy and forms stiff peaks. Add the vanilla paste and mix for another 10-15 seconds, until it is just combined.

Put egg whites, sugar and cream of tartar in a double boiler. Whisk until is reaches 160 degrees.

When marshmallow reaches 160 degrees, transfer to mixing bowl and whip until light and fluffy (I forgot to take a photo of the finished marshmallow, sorry!)

4. It's time to add the marshmallow topping. Put the marshmallow mixture into a piping bag fitted with a large star tip. Starting in the center of the pie and moving outwards, pipe one to two-inch tall stars, pulling the piping tip straight up and gradually decreasing the pressure as it pulls away from the pie. Repeat until entire pie surface is covered with marshmallow stars.

Pipe marshmallow onto cooled chocolate layer.

To brûlée the marshmallow, I prefer to use a culinary propane torch, available at most hardware or cooking stores. Carefully ignite the torch and slowly move the flame back and forth over the top of the marshmallow until it starts to look "toasted." If you don't have a culinary torch, you can brûlée the topping in the broiler of your oven. Just cover the crust with foil (to prevent it form burning) and broil it for 2-3 minutes. Keep a close eye on the pie so it doesn't go from brûléed to burned.

Watch the marshmallow topping as it brûlées in the broiler. It can go from brûléed to burned in an instant!

5. Serve and enjoy! Helpful hint: when serving, dip a sharp knife in hot water and then cut through the pie. The heat helps the knife easily cut through the marshmallow.

Use a knife dipped in hot water to cut beautiful pieces of pie. Or just dig in with a fork; it's your choice!

This s'mores pie won't last long!

Roy's Hawaiian Fusion: Win a $50 Gift Certificate for Roy's Summer L.A. Ohana Tour!

Last night I had the pleasure of attending a tasting for Roy's Hawaiian Fusion Restaurant's summer "L.A. Ohana Tour" promotion. Normally I'm not a big fan of writing about promotions but a) I love Roy's; b) I thought the scavenger-hunt-meets-dinner aspect is fun, and; c) you could win a trip to Hawaii. And if you do, you better take me with you!

In the meantime, here's your chance to win a $50 gift certificate to any Roy's location. Just comment at the end of the post and leave your email address. I'll randomly selection a winner this Friday, July 2! Good luck!

So here's the deal: From June 9 until August 31, 2010, if you visit three Southern California Roy’s restaurants – participating locations include Anaheim, Los Angeles, Newport Beach, Pasadena, and Woodland Hills – you'll get an Ohana Tour Card to present at the next Roy's location (visit #1), a complimentary Chocolate Soufflé with purchase of an entrée (visit #2) and finally, a $20 gift card with purchase of an entrée and entry into the Hawaii sweepstakes (visit #3). If you win, you're awarded an all-inclusive trip to Hawaii where you'll enjoy a personal dinner with founding chef Roy Yamaguchi. And you get a free chocolate soufflé, a $20 gift card and fabulous meals in the meantime. Sound good?

It's time for Roy's Hawaiian Fusion L.A. Ohana Tour!

If you're still not convinced, check out the photos from the mouth-watering Roy's L.A. Ohana Tour tasting. Chef Garrett from the downtown L.A. Roy's made individual Pupu (Hawaiian for appetizer) portions for each of the food bloggers attending the event, including Grilled Albacore Flatbread, Yellow Fin Ahi Poke, Spiced Duck Confit Tarts, Short Ribs of Beef Au Poivre and Strawberry Basil Panna Cotta. While each dish was delicious, my two favorites were the Grilled Albacore Flatbread – light, bright flavors from the herb paste, a refreshing tang from the tzatziki with great smokiness from the grilled albacore and the smoked feta – and the Short Ribs of Beef au Poivre. You can't go wrong with fork-tender braised short ribs, especially when they come with a piping hot, crispy truffled tator tot. It's a win-win, all around!

The Tasting Menu

Basil Cucumber Collins | Original Hawaiian Martini

The Basil Cucumber Collins was a wonderfully refreshing cocktail, and while some cucumber martinis can be too sweet, this was light and crisp. It was made with certified organic cucumber vodka muddled with fresh basil, fresh limes and topped with club soda. The Original Hawaiian Martini was made from Maui pineapples infused with SKYY Vodka, Stoli Vanil Vodka and Malibu Coconut Rum. It's shaken and served with fresh pineapple. Definitely a cocktail for the tropical drink lover.

Yellow Fin Ahi Poke | Wasabi aioli, avocado & Tobiko caviar

Spiced Duck Confit Tarts | Sage Chevre cream

Grilled Albacore Flatbread | Pickled red onions, smoked Feta, herb paste & tzatziki

Short Ribs of Beef au Poivre | Truffled tater tot & tomato jam

Strawberry Basil Panna Cotta

Thanks to Liz from Formula PR for coordinating all the details; I had a great time exploring Roy's latest pupus and spending time with @foodfashionista and @uncouthgourmands. Thanks for the fun conversation!

The Perfect BBQ Dessert: Cupcake Burgers!

Today's my birthday and we're having a bunch of friends and family over to celebrate tonight. In addition to a fantastic menu – details to come post-party – I made a really fun BBQ-themed dessert to share: mini dessert "burgers!" They're adorable and while I didn't have the time to make them from scratch, boxed ingredients worked in a pinch.

These "burgers" couldn't be more adorable (and delicious)!

Here's what you need to make ~24 burgers:

• One box brownie mix (I used a Super Deluxe Fudge Mix)
• One box yellow cupcake mix
• Two cans white frosting (I used Betty Crocker buttercream frosting)
• Red, yellow and green food coloring
• Sesame seeds

The instructions really couldn't be more easy. Heat oven to 325 degrees. Make the brownie mix and spread the batter on a 13x9" sheet pan lined with parchment paper. Parchment paper helps to keep the brownies from sticking when you cut them out. Bake for about 20-25 minutes, testing along the way for doneness. You want to take the brownies out before they get too dry, so there should be a nice "spring" back when you touch it. Set aside and let cool. Note: If you want thicker "burgers," use a smaller pan and a longer baking time (up to 40 minutes).

Brownie batter spread on 13x9" sheet pan

Mix the cupcake mix and distribute it evenly among 24 cupcake liners. It's a smart move to use liners otherwise the cupcakes will brown too much and not resemble "burger buns." I only filled the cupcake liners about 2/3 of the way full, otherwise the "buns" will be too big (for my burgers; if you want bigger burgers, by all means go for it!). Bake for 20-25 minutes or until a cake tester comes out clean. Set aside and let cool.

Cupcake mix distributed among 24 liners (12 shown here)

Set aside and let cupcakes cool.

While the brownies and cupcakes are cooling, work on making the "condiments." Distribute the two cans of frosting into three bowls, one for "lettuce," one for "ketchup" and one for "mustard." Squeeze a few drops of green, yellow and red food colorings into the bowls and mix. You may have to continue to add food coloring until you achieve the right shade of color. When they are done, scoop the frostings into three separate piping bags and cut off the tips. don't have piping bags? A Ziploc baggie works just as well. Just spoon the frosting into a bag, cut off a tony bit of the corner tip and you've got a makeshift piping bag!

"Condiments": Ketchup, mustard and lettuce!

Time to make the burgers! Once the brownies are cool, use a 2 1/2" cookie cutter and cut discs from the brownie pan. Set aside.

Cut out the "burgers"

Remove the cupcakes from their liners and cut each one in half. Line the bottoms of the cupcakes on a sheet pan covered in parchment paper (preventing them from sticking) and top each one with a "burger."

Starting to make the burgers!

You can put the "condiments" on it whatever order you'd like, but I started with the "ketchup" and piped in a ribbon pattern along the edge of the "burger." Then I piped on the mustard, filling the "gaps" left by the ketchup. You can see what I mean in the photo below. Then I added the "lettuce," but piped it in a much more squiggly pattern. Then gently add the top of each cupcake.

Add the condiments

Add the top to each burger

To finish the burgers, brush each top bun with a tiny bit of water. Sprinkle with sesame seeds to get the full look of a burger and you've got yourself dessert! Could they be any cuter? If you want to get crazy, you can also make sugar cookie "fries" but rolling out sugar cookie dough, cutting it into very thin strips, baking it and rolling them in granulated sugar for a "salty" effect. Put them in little fry bags/cones and you've got the perfect dessert for a summer BBQ. Can't wait for everyone to have these tonight! I know they won't taste as great as homemade, but they'll look the part.

Dessert burgers!