Imagine nibbling on furikake-dusted Kennebec potato chips to dunk into caramelized onion dip; a tuna poke bowl with with avocado, radish, spicy aioli and radish sprouts; a yacht burger crowned with pineapple, bacon and kimchi; and a fried chicken sandwich garnished with cabbage slaw, pickled jalapeno and avocado ranch.
It’s the perfect excuse to relax at the newly redone pool area with flowers galore, plus a Caribbean-style bar.
And it saves you a trip to San Francisco to enjoy Kapur’s Hawaiian-influenced food, especially with Liholiho temporarily operating out of a Mission District space for takeout and delivery only.
For an astounding 44 years, Le Papillon has not only endured but thrived during Santa Clara Valley’s metamorphosis from orchard-rich Valley of Heart’s Delight to tech-visionary Silicon Valley.
So, it’s no surprise that even during a pandemic, it’s managed to roll with the punches, successfully offering a three-course menu ($75 per person for pick-up; $85 per person for delivery) that changes each week with two to three options to choose from for each course.
Even if all you do is roll up to the front of the restaurant to have a server place the takeout in your hands or your trunk, there’s still an air of specialness about it all.
It starts with the attention to detail: The hot food comes in one bag; the cold food in another. First courses and desserts that have a bit of intricate plating get cleverly adhered to the bottom of the takeout container with an extra dab of sauce so that even after a few right or left turns in your car, they not only stay upright, but completely intact.
I was duly impressed when I witnessed that with the chilled beet and puff pastry tart that stood ramrod straight when I opened the container at home, thanks to a tiny bit of goat cheese underneath that acted as mortar.
I love this delectable Christina Tosi recipe for “French Toast Muffins” for so many reasons:
It lets you make a load of “French toast” in one fell swoop.
It is a genius use of all those odds and ends of various bread loaves on the verge of freezer-burn at home.
It’s easy enough for kiddos to do, making it an ideal way to spoil mom with breakfast in bed on Mother’s Day. In fact, it’s featured in the “Milk Bar: Kids Only” cookbook (Clarkson Potter, 2020), of which I received a review copy.
You probably know Pastry Chef Tosi as the founder and owner of the phenomenon known as Milk Bar bakery, as well as for her judging prowess on TV’s “MasterChef.”
Her creations at Milk Bar are beloved for their nostalgic effervescence and joyous kid-like appeal. So, a cookbook like this is a natural. It’s sure to entice kids into the kitchen with recipes such as “Coco Cabana Cereal Squares,” “Compost Pancakes,” “Donut Shakes,” and “Corn Dog Waffles.”
She even instructs how to judge if baked goods are done, by employing cocktail umbrella toothpicks to demonstrate, as well as trouble-shoots problems such as cupcakes or muffins sinking in the middle (You’re opening and closing the oven too much.).
For “French Toast Muffins,” you rip up bread slices into small pieces “as if you were feeding ducks in the park.” (One of the best recipe directions I’ve ever read, by the way.)
When a good friend gifts you a few late-harvest Meyer lemons from her backyard tree that have ballooned into the size of oranges, you know you need to do something special with them.
Not just halved and squirted over fish on the grill. Not just sliced to garnish glasses of iced tea. And not merely juiced to make mundane lemonade.
Nope, these babies were made for “Meyer Lemon Tea Cakes with Pomegranate Glaze.”
This easy-breezy recipe for individual cakes is from “Sweet” (Artisan, 2013) by Pastry Chef Valerie Gordon.
She owns one of my favorite bakeries in Los Angeles, Valerie’s Confections, which I always make a point of visiting whenever I’m in town just so I can snag a slice of her impeccable rendition of the iconic Blum’s coffee crunch cake.
For this recipe, Meyer lemon juice and zest are incorporated into this cake batter, along with creme fraiche (I actually used plain yogurt instead) for tang and moistness. The batter gets distributed amongst large muffin cups that are buttered but not lined.
Once they are baked and cooled, turn the cakes upside down to dunk the flat sides into a glaze flavored with Meyer lemon juice and pomegranate juice. You are left with precious little cakes simply too cute to resist.
With humorous illustrations by Los Angeles designer Stephanie DeAngelis, the book includes 50 recipes sure to brighten any mood. Get your frustration out with “Whacked Lemongrass Chicken Coconut Curry,” “Pummeled Pork Tonkatsu,” “Cry-It-Out Alsatian Tart,” and “DIY Cannabutter” (which is exactly what you think it is).