Let’s start with the word umami.  Umami is a Japanese word that is defined as a pleasant, savory taste imparted by glutamate. It is regarded as the fifth taste, which is what Umami Burger’s motto is. I have been meaning to write about Umami Burger for a while now. I first had the pleasure of eating this mouthwatering burger about two years ago.  A friend of mine who shares my love for hamburgers took me here for lunch. One bite and my new favorite hamburger was sitting right in front of me. It was the signature burger that came with a  shiitake mushroom, caramelized onions, roasted tomato, parmesan crisp, and umami ketchup. I have also had their “Manly Burger” that is made with beer-cheddar cheese, smoked-salt onion strings, bacon lardons as well as the “Port & Stilton” with  blue cheese, port-caramelized onions. All of which are amazing. I have been back several times since and have consistently had delicious burgers that are cooked perfectly.

They even have an Earth Burger with a mushroom and edamame patty, white soy & truffle aioli, ricotta cheese, cipollini onions, butter lettuce, oven-roasted tomato. It’s a 100 times better than any other vegetarian burger out there, I would even order it. On our last trip here we ordered the Truffled Beet Salad (fresh & lightly dressed) and Smashed Potatoes (covered in black pepper which Lauren loved), and like everything else that leaves that kitchen, they were amazing. Finally a burger place that serves fresh, delicious, juicy, flavorful, perfectly cooked burgers with grown up sides and desserts. My only dislike about Umami burger was that they were in L.A only, until I found out there will be one opening  in Anaheim two blocks away from where I work soon. Something else to note is that not all of their locations serve alcohol, so be sure to check their locations if you’re set on beer with your burger. Also, their parking lot is If you want a hamburger that will make you smile with joy and have your taste buds thank you repeatedly, try fifth taste that is Umami Burger and let us know what you think.

I know it sounds crazy, but I love to wake up early early early on Sunday mornings to see what I can dream up for breakfast.

This french toast was inspired in part by my breakfast at Jeannine’ s and in part by my new mini cast iron skillet that I found at an estate sale for just a couple dollars. This thing is adorable. It was the perfect size for caramelizing the pear for this french toast for two.

And I gotta tell ya, this breakfast may look and taste decadent, but it can be made with ingredients you probably already have on hand plus a couple of extras for under $6.

1 loaf day-old french bread $1-2

1 Japanese globe (or other Asian) pear $0.79

1 wedge of brie $3-4

2 tbs. brown sugar

1 1/2 tbs. butter

1/4 tsp. cinnamon

2 pinches nutmeg

1 tbs. vanilla

2 eggs

2/3 cup of milk

splash of orange juice (brandy would be delicious as well)

orange zest

Combine eggs, milk, vanilla, cinnamon, nutmeg, orange zest in a shallow baking dish. (Of course adjust to your own taste, I use a ridiculous amount of vanilla)

Heat 2 lightly oiled cast iron or other skillets.  Medium-high for the french toast, medium-low for the pears.

Cut six 1″ thick slices of french bread, and let them soak in the eggy-goodness in your baking dish while you start on the pears.

Add thinly sliced pear, brown sugar, butter, a pinch of cinnamon, and a tiny splash of orange juice to your second pan. Cook over medium-low heat for 4 to 6 minutes, mixing every minute or so until tender. The liquids from the pears will seep out creating a perfect syrup so you can skip the maple.

Cook french toast until golden brown on both sides. Top with pears in all their juices and thin slices of brie. I’ll let you use your own discretion on how many thin slices. =)

Note: If you’re not a fan of pears, apples could easily be substituted. Just peel them, add a couple tablespoons of water to the pan and cook a few minutes longer than the pears.

happy eating

xx ren 

Los Agaves restaurant in Santa Barbara is a must try if you’re in the area and want great Mexican food. We read up on Los Agaves and were impressed with their awesome reviews. Sure enough, the line was out the door – always a good sign. Every plate coming out of the kitchen looked and smelled amazing. One plate that especially caught my eye was the Salmon Tropical. I waited patiently as I saw more and more mouth watering plates being served at the tables around me. Finally the server brought me my order and my first bite was amazing. The salmon and shrimp were both cooked to perfection. And the fresh mango sauce and rice and black beans just added to the deliciousness. This meal was well worth the wait. Amazing salsa bar. Cold beer. Great food. Definitely coming back here.

Have any of you tried Los Agaves? Where is your favorite go-to Mexican restaurant? 

This past October we took a mini road trip up the beautiful California coast to Santa Barbara to celebrate our 1 year anniversary. It had been a while since I visited Santa Barbara, but Lauren had just spent the weekend there for a bachelorette weekend and was able to find some great places for us to eat. She had been raving about a little place called Jeannine’s. Everything on the menu looked delicious but I decided to order the lobster Benedict and Lauren ordered the breakfast quesadilla. Both were amazing! I really enjoyed my lobster benedict. Lobster was cooked perfectly and it wasn’t too rich, as I had feared it might be. Lauren’s breakfast quesadilla was so good. It was a combination of the freshest of eggs, mixed cheese, green onions all in a flour tortilla. Whenever Lauren offered me a bite I was quick to accept with pleasure. After we licked our plates clean (Lauren would like me to add that we “figuratively” licked our plates) I knew we would be back. Fast foward to the next morning and we found ourselves at Jeannine’s again. Lauren ordered their “famous” Banana Kahlua French Toast and I ordered the biscuits and gravy. My biscuits and gravy had a little kick to them and the biscuit itself was delicious. But… Lauren’s french toast was one the best I’ve ever had. The bread was so soft and flavorful. Then add the bananas and kahlua, you’ll remember this breakfast for a long time. Be sure to make a pit stop here on your next trip California road trip.   

If you have never had an acai bowl, you’re missing out on one of the best tasting and healthiest things you will ever eat. If you have ever complained that the best tasting food is the most unhealthy food, then look no further than the acai bowl!

It’s really that good. If you have had one, congratulations! You know exactly how great they are, but now you need to go get one at the place that makes them the best. That place is none other than Banzai Bowls in Orange County. They have two locations, Costa Mesa and Laguna Beach. They don’t use yogurt, sorbet, added sugar, or even ice.

The first acai bowl I had was on our honeymoon in Hawaii. Lauren ordered it for breakfast and was nice enough to let me have a few spoonfuls. Let me tell you —I was hooked. Fast forward 10 months. Lauren and I are enjoying the beautiful sunshine in Laguna Beach when we see people walking around with HUGE to-go acai bowls. We walked into Banzai Bowls, ordered the Maui Sunrise Bowl and couldn’t believe how good it was. Finally something that’s healthy and tastes amazing. Lauren and I shared a large Maui Sunrise Bowl which turned out to be a good choice as the portions are big. This bowl is a blend of acai, bananas, coconut milk, mango, strawberries and pineapple juice topped with more strawberries, bananas, blueberries, granola, shredded coconut, and honey. The perfect bites were when I was able to get a little of everything on my spoon.  The acai istelf was so cold and slightly thicker than frozen yogurt. After eating this I felt energized instead of weighed down.  You really need, and I repeat need, to come here and order this acai bowl.

Tip: Call ahead to place your order if you’re in a rush! Costa Mesa: (949) 722-8329 & Laguna Beach (949) 715-8989

Have you tried an acai bowl? Who has your favorite one? Or better yet, do you make them yourself?

In my ongoing search for delicious hamburgers, I was recently recommended to try the burgers from The Riders Club Cafe in San Clemente.  I would not be disappointed he said, he wouldn’t steer me wrong… thank you Mark. I now have one more place that I will be stopping by on regular basis. The Riders Club specializes in “slow fast food” as they put it, taking simple concepts and turning them into delicious meals by making as much as they can in-house with fresh, high-quality ingredients. Their meat is all-natural beef (ground in house) and is cooked to a perfect medium rare (unless you specify otherwise). I added a poached egg with cheddar cheese along with grilled onions on a soft Challah bun. I love first bites of a meal at new place, especially when it’s one of my favorite types of food. This first bite was a shot of  flavor to my mouth that instantly put me in an even better mood than I was already in. The Riders Club does not serve fries, instead home made chips which at first bummed me out, how can you not have fries with a hamburger? Easily,  when you make chips this good it just works. I didn’t miss having fries at all, it’s a perfect combination because it adds a bit of crunch with some saltiness.

The Riders Club also features 8 beers on draft from their Delirium Nocturnum-Belgian Strong Dark Ale 8.5%, Chimay Triple (white)-Triple 8.0%, to the Old Rasputin Imperial Stout-Russian Imperial Stout 9.0% that compliment any burger or sandwhich. The atmosphere is laid back and relaxed with two different areas to eat outside. This place is really worth trying. Don’t be suprised if you see a line out the door, it just means you’re in for one awesome hamburger.

I was so happy to find that The Riders Club offered a delicious vegetarian alternative. A lot of places that specialize in great hamburgers don’t always have vegetarian options and if they do, they’re not always the tastiest. The Rider’s Club offers not only a quinoa patty, but a portobello mushroom burger as well. I ordered my burger with roasted green chiles which added a nice layer of mild heat. Don’t forget to add cheese if you want it, it doesn’t come on it automatically. I think next time I will try the portobello burger with the goat cheese spread. mmmm!

-Ren 

 The checker at Trader Joe’s gave me the idea for this simple little salad. When I was buying the microgreens for Richard’s burger he told me he loves to add bruschetta and roasted bell peppers to the greens for a simple and flavorful side. I decided to use the leftover greens with what I had on hand and it turned out to be a lovely, refreshing salad.

Microgreens 

Chopped tomatoes, strawberries, red onion 

Honey Apple Cider Vinaigrette 

happy eating! 

xx ren

This soup is velvety, packed with flavor, healthy, inexpensive and easy to make. You can’t go wrong! Unless of course you’re not a fan of ginger. Its definitely an assertive ingredient that I feel like you either love or hate. Personally, I can’t get enough of it. If you’re not up to experimenting with the ginger, you can substitute the carrots and ginger for roasted butternut squash, top with tangy goat cheese to contrast the sweetness, and it will be equally yummy.

Carrot & Ginger Soup 

2 tablespoons olive oil

1 large yellow onion, diced

2 cloves garlic, minced

1/2 teaspoon ground black pepper

2 bay leaves

3/4 teaspoon cumin

1/2 teaspoon yellow curry powder

1/8 teaspoon cayenne pepper

1 1/2 – 2 pounds carrots, chopped

2 tablespoons fresh ginger, grated

2 tablespoons butter

2 tablespoons flour

5 cups chicken stock

1/2 cup heavy cream

salt to taste

parmesan

chives or parsley

1. In a large stockpot cook onion in olive oil until translucent. Add garlic, black pepper, cumin, bay leaves, curry, cayenne, ginger and carrots  and cook 3-4 additional minutes, stirring frequently.

2. Clear a space in the center of your stockpot and melt butter. Whisk in the flour, creating a roux to thicken your soup. Give it all a good stir and add the chicken stock. **note: if you use low sodium chicken stock, don’t forget (in the words of the lovely Alex Guarnaschelli)  to “pay the salt tax.” **

3. Bring to a boil and then simmer partially covered for about 25 minutes. Test a larger piece of carrot to make sure it is very tender.

4. When the carrots are nice and tender turn off the heat, and allow soup to cool 5-10 minutes. Remove the bay leaves and transfer to a blender to puree in batches. This can be messy so I like to use an immersion blender. When the soup is completely smooth return it to the stockpot, stir in the cream, and heat on low for just a minute.

5. Top with freshly grated parmesan, parsley, and black pepper.

happy eating! 

I Love Hamburgers, they are one of my favorite things to make at home. You can really get creative when making you burgers at home. This time we kept it simple, but flavorful. We did however add Parmesian and Parmesian & Cheddar mixed cheese crisps. When making a cheese crisp, spread whatever type of cheese you want in a circle on a well butter greased pan. Make sure its a very thin spread of cheese. Bake at 354 degrees for 8-10 minutes. Broil at 400 for 2 minutes but keep eye on it. We also used a brioche bun that we steamed with the patties to really make them soft. Throw in some caramelized onions and this burger is finished and ready to be devoured.

This smells-so-yummy-can’t-wait-for-it-to-cool-burn-your-tongue kind of deliciousness! Peach cobbler is a great go-to dessert year round, but you just can’t beat fresh summer peaches. When I saw my local market overflowing with yellow and white peaches, I had one thing on my mind.

For the filling:

1/4 cup white sugar

1/4 cup light brown sugar

2 tsp. cornstarch

1/2 tsp. cinnamon

1/8 tsp. nutmeg

2 tsp. vanilla

1 tsp. lemon juice

6 large yellow peaches

2 white peaches

For the topping: 

1 cup flour

6 tbs. butter, chilled

1 tsp. baking powder

1/4 cup white sugar

1/4 cup light brown sugar

1/2 tsp. cinnamon

1/2 tsp. salt

1/4 cup verrrry hot water

For sprinkling on TOP of the topping: 

2 tbs. white sugar

1/2 tsp. cinnamon

Preheat oven to 400˚ & put a stick of butter in the freezer to get it nice and chilly 

1. Mix first 7 filling ingredients in an 8 x 10 glass baking dish. If you like a thinner cobbler, use a 13 x 9.

2. Peel the peaches, remove the pit, and slice ‘em up thin.

3. Add peaches to the baking dish and mix together with your hands to coat with the sugar mixture.

4. Bake the peaches in the preheated oven for 10-12 minutes to get them nice and tender while you start on the filling.

5. In a medium sized bowl, combine flour, baking powder, sugars, salt, and cinnamon. Mix well.

6. Chop your butter into small cubes and add it to the dry ingredients. Use your hands to blend the butter into the flour & sugars until it is nice and crumbly.

7. Add the hot water and mix it all up.

8. Remove peaches from the oven. Carefully drop spoonfuls of the topping into the pan until all your peaches are hiding under their lovely topping blanket. Your dough should be firm enough that you can flatten it out into disks if necessary to fully cover the peaches.

9. Mix 2 tablespoons of sugar with 1/2 teaspoon of cinnamon and sprinkle evenly over the topping.

10. Bake for an additional 25-30 minutes until it is perfectly golden on top. At this point your house will be filled with the intoxicating scent of  sweet peachity goodness, but please, let it cool for at least 5-10 minutes. I promise it will still be warm.  Top with whipped cream and/or vanilla ice cream & enjoy!

happy eating!