North Beach Pizza- San Francisco, Ca

For the past 3 years I have been trying to get over to North Beach Pizza. Sadly, there is never any parking or some parade going on when I try to go there. :-)
Thankfully it was raining and luck seemed to be on myside. I pretty much got valet parking.
As I have blogged before I love New York Style Pizza which is typically a thinner crust pizza. San Francisco style pizza reminds me of New York. Nevertheless, North Beach Pizza has a medium size crust that isn't too thick where I would get irritated. Chicago style pizza is just disturbing to me. The thought of eating all that dough makes me sick.
Okay back to North Beach Pizza.... The sauce has good robust flavors which is not too tomatoey, too tangy or too thick or too thin. I like for my pepperoni to be a little crispy on the edges. I also like for my mozzarella cheese to be a little salty and stretchy. I don't believe you should have to salt your pizza. The best touch to a pizza is a light sprinkle of oregano which is often available in most Bay Area pizzerias.
This place gets 2 thumbs up and I also suggest their minestrone soup if you are cold, ITS YUMMY!!!

Cafe Bizou- Pasadena

Cafe Bizou is a seafood and steak restaurant located in Pasadena, California off Raymond and Holly. Last Wednesday we decided to have dinner with our friends before the Christmas Holiday began. To our surprise it was quite busy. Since we all arrived at different times our total wait time was 20 minutes. Not too bad without a reservation and for a party of four. I'd definitely say that Cafe Bizou is a warm and cozy place to be. It's a little bit off the main strip in Old Town Pasadena but close enough to park in the main lots.

For the month of December Cafe Bizou has a Lobster and Steak special. You can order a three course meal for $26 dollars which includes a seafood soup (lobster bisque) or salad, main course of lobster, steak (fillet Mignon) served with a brandy peppercorn sauce or seafood pasta and a choice of dessert.

The food
Lobster Bisque- had a great flavors, it was blended very well and was very balanced. I wish it had a few more pieces of lobster.

Lobster and Steak- Lobster was grilled but nothing special. It wasn't prepared in a special way. It was served with just butter and a few slices of lemon. The fillet Mignon (medium rare) had a brandy pepper corn sauce that was quite delicious and tasty.

Desserts- I originally ordered the tiramisu but it was sold out so I ordered the banana dessert, my guest ordered the sorbet and flour-less cake. I am not a fan of flour-less cake. I have yet to taste one and like it. For some reason the chocolate tasted rotten and felt like mush. I have never had a dessert that I wanted to actually dispose of right away. Thank goodness for the sorbet to clean my palate.

Overall, I would come here again. I appreciated the ambiance and the price of the food.

What's on the Menu for Christmas

As many of us prepare for the holidays, we all wonder what's on the menu.

Jasmine's Menu

~Herb Crusted Prime Rib with Horse Radish cooked medium rare
~Collard Greens
~Corn Bread Souffle
~Twice baked potatoes
~Fresh baked Rolls
~Brussel Sprouts

~Dutch Apple Pie with Devonshire Cream
~Serrano Hot Chocolate Milk
~Red Wine by Stryker (Zinfandel)

For any of these recipes please contact Jasmine's Kitchen: jasmineskitchen@gmail.com

Jasmine's Kitchen assist Chef Nikita Leone party for celebrity

Over the weekend Jasmine's Kitchen assisted Chef Nikita Leone with a birthday party for a high profile celebrity.

This was a great experience for Jasmine's Kitchen and indeed fun.

Not a lot of pictures were taken unfortunately because there was a lot of work that needed to be done. Six hours of straight cooking. No time for breaks as our guest kept coming back for seconds and thirds.

On the adult menu was Nikita's famous Macaroni & Cheese, Fried Chicken, Roasted Vegetables and Potatoes, Orange scented Mint fruit salad and Classic Caesar Salad.
On the kids menu; Chicken fingers, fries, mini burger sliders and baby mac & cheese.

How to make an Omelet

Making an omelet is not as easy as it looks. It is very easy to break the form of an omelet as well as over cook them. Making omelets has taken me quite some time to perfect. However, I would love to share a few tips that has helped me perfect the omelet.


Tips:
1. use a small skillet
2. melt butter on high heat
3. cook on low heat
4. Practice with plain omelets before you try filling them.
5. Place a few tablespoons of filling on one half of the omelet right before it's done, then fold over and slide onto a plate. Don't put too much inside; it gets difficult to fold the omelet over.



Serves 2
3 Eggs whisk
1/4 cup Cream
thin slices of Gouda (pronounced HOW-DA in Dutch)Dutch Cheese
3 Cremini mushroom sliced thin (baby portabello)sauteed
2-3 pieces of chives

Beef Short Ribs over Polenta by Jasmine's Kitchen

Intermediate
Cook Time: 3 hours
Prep Time: 30 minutes
Serves 4-6
Beef Short Ribs Over Polenta


Ingredients

2.5 lbs Short Ribs bone in
1 bottle of Cabernet Sauvignon
1 can beef broth
1 24 0z can crushed tomatoes
2 tbsp better than bouillon beef base
1 sweet onion
2 celery stalk chopped finely
1 cup carrot chopped finely
2 rosemary sprigs minced
5 garlic cloves minced
4 sprigs of thyme
1/4 cup Italian parsley chopped coarsely
1/2 tablespoon onion powder
1/2 tablespoon salt
1 tbsp garlic powder
1 tbsp sugar
2 bay leafs
pepper
olive oil

Garnish: Italian Parsley & Parmesan Cheese


Directions:

On medium high heat pour in enough Olive oil to cover bottom on Le Creuset (3 Tbsp.) until hot. Add in Onion, garlic, rosemary, carrot, thyme and celery and cook until tender. Stir around so that everything cooks evenly. Next add in wine, better than bouillon beef mixture and beef broth Cover and reduce to half.

In a large bowl season short ribs with salt, pepper, garlic powder and onion powder. Next, dredge short ribs in flour. In a separate skillet heat olive oil and place short ribs into skillet and brown on both sides on medium high heat.

Once wine and beef broth have reduced to half add in Beef short ribs, canned tomatoes, sugar, bay leafs and Italian Parsley. Cover and slow cook for 3 hours on low heat. Stir occasionally.


Polenta

Purchase precooked Polenta

1/2 tube polenta 12 oz
1/2 pint heavy cream
1 tsp salt
2 Tbsp. unsalted butter

In a small pot add butter and melt on medium low heat. Next, add in polenta and break down with a fork. Then, stir in the cream and salt. Once heated use an immersion blender to make creamy.

Garnish with Italian Parsley and Parmesan cheese

Top Chef Season 6

By far this has been my favorite season. Whoever did the casting for season 6 needs a huge raise!! There was so much talent in this cast that I was glued to the tv every Wednesday. From the beginning of the season I knew these four would make it to the very end. I was really rooting for Jennifer but there were times when she just threw in the towel and had given up. So I gave up on her.
I was a little surprised that Kevin didn't win because he won so many quick fire challenges. My heart went out to him when he lost.
However, I knew from the beginning that Michael was going to win. He had a really good spirit to him and he cooked with passion. He definitely wasn't afraid to challenge himself and take it to the next level without losing his style of cooking. I admire that in a cook/chef. I loved watching him and his brother compete on the show. It reminded me of me and my family and how competetive we all are when it comes to cooking.

Breakfast- Sausage Muffin with Raspberry Jelly

I haven't been to McDonald's in over 10 years but I was craving a Sausage McMuffin. So...... I decided to make it myself. My husband was quite pleased to wake up to Breakfast in bed to an "Inspired" Sausage McMuffin. This recipe is easy to do and also fun to make. I'm not sure if I am the only one but I always put my jelly inside the muffin. Jelly and sausage together is delicious just like sausage and maple syrup. My husband tends to think that the jelly was not intended for the Mcmuffin. However, why would they offer jelly at McDonalds. Am I the only one that is far gone on this?? LOL

Ingredients:

1 can of Pillsbury Biscuits
1 package Jimmy Dean's sausage patties
3 eggs
1/4 cup heavy cream
Jelly of your choice (raspberry, grape, or strawberry)


Directions:

1. Bake biscuits in the oven. Follow directions on biscuit can. Once baked, slice in half.

How to Scramble eggs
Use medium low to low heat
2. Crack eggs into a bowl and add cream. Whisk until well combined. Melt 1/2 tsp butter into skillet. Pour in beaten eggs. Do not disturb egg until 20 seconds have passed. Continue cooking to the consistency you desire. (I prefer mine scrambled soft)

3. Cook sausage patties in skillet on medium low heat until sausage is cooked thoroughly.

4. With a butter knife slice biscuits in half and spread jelly on both sides of the biscuit. Then place egg and sausage inside the muffin

Orecchiette Pasta with Lamb Ragu- New Recipe from Jasmine's Kitchen

Jasmine's Kitchen Lamb Ragu

Ingredients
3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
.75 pounds ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
1 tablespoon tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
1 1/4 cups chicken stock or low-sodium broth
2 cups orecchiette pasta
1 tablespoon unsalted butter
2 tablespoons chopped min
1 cup Porcini mushrooms sliced
2 Tbsp garlic salt
2 bay leafs
4 garlic minced
freshly ground pepper

Garnish: Basil Sprigs and Grated Peccorino Reggiano Cheese

Directions

In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion, garlic, mushrooms and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with garlic salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bay leafs and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 40 to 45 minutes.
In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, sprig of basil and shaved peccorino reggiano cheese.

Shabu Shabu House- Downtown LA

Shabu Shabu

Shabu Shabu House is located in Little Japan Downtown, LA.

The first time I had Shabu Shabu was in San Francisco 10 years ago with my high school/college boyfriend and we had no clue what we were eating or doing. Since then I have been to several Shabu Shabu restaurants and have become a lot better at mastering the ultimate shabu shabu bite.
For those that are curious about Shabu Shabu, Shabu Shabu is a dish prepared by submerging a very thin slice of beef into boiling water or dashi. You place your vegetables and meat in the boiling water or dashi for as little as 30 seconds depending how you like to eat your vegetables or meat and then dip into the dipping sauces. The dipping sauces that we had at Shabu Shabu were a peanut sauce and Shabu Shabu’s original ponzu sauce. I added soy sauce, green onion and fresh garlic to my dashi to give it more flavor. After I swished my meats around and boiled my vegetables I topped it with more fresh garlic and green onions after dipping it in both sauces.
I had so much fun that evening. I had no problem waiting 45 minutes for my seat. It only made my mouth water more as I watched everyone eat. LOL
Reservations are not taken over the phone.
There are only two options on the menu which is located on a piece of paper on the wall, A or B (small or large) 10 pieces of sliced beef or 16 slices.
As you all know…. I took the large.

Santa Barbara Shellfish Co.

After a long exhausting weekend of frying turkeys, I took a stroll down to Santa Barbara and let someone cook for me. Santa Barbara Shellfish Co. has been my ace in a hole for the past 7 years. I passed up Brunch at Bella's because it was $75 per person. Ummm.... I like caviar and all but I can't splurge like that during the recession/depression.
Santa Barbara Shellfish Co. is a charming restaurant that has been around for 25 years and is located on Santa Barbara's Stearns Wharf. If you are looking for tables to eat at, you won't get it here unless you eat outside. Indoor seating is all bar-esque. I believe it seats no more than 15 people at a time indoors.
When I first ventured to this place seven years ago alone it was perfect, I didn't look like the loner eating all by myself. :-) Instead I blended in with the crowd of anxious hungry eaters. Every time I go I always meet very nice people to chat with.
Note: Be prepared to get your hands dirty.
You can never go wrong eating here. I have tried many restaurants in Santa Barbara and by far this is my favorite. Whether you order dungeness crab (MY FAVORITE CRAB) or rock crab they always steam it to perfection. The crab is always sweet and never dry. All the crab and lobster are fresh from the aquarium. I always get the special with Caesar salad and clam chowder or lobster bisque. This time I ordered the lobster bisque and was not disappointed at all. A touch of fresh parsley goes a long way.
Before I eat any crab I always make my own dipping concoction which is
melted butter, lemon, salt, pepper and Tabasco sauce. Then, I am ready to crack away!! I also finish it with a cold corona with lime and salt. Yummm!

This place has always had my seal of approval. It's priced moderately and you always leave satisfied.

Thanksgiving Responses

While frying Turkeys all day Thanksgiving I was also connected to youtube helping out my subscribers baked their first Ham. I want to share with you some of my favorite responses that I received via email, text message and youtube. I am so happy that our Turkeys were successful and that my videos have not gone in vain. We had over 900 hits on Thanksgiving and more so heading into Christmas. Thank you all for letting Jasmine's Kitchen be apart of your holiday.


Travis JohnsonNovember 30 at 1:20pm
"I have to tell you the turkey was a HUGE hit!!!! It was so freakin good. The skin was crispy and the meat was juicy and not dry. I'm never going to eat turkey if it isn't fried like that. Thanks again for preparing such a delicious bird."Sent via Facebook Mobile

Fred P. November 30 at 1:34p.m.
"D turkey is the bomb. It was crispy & moist."
Sent via Blackberry

Responses From Youtube

Sent from Sparklle0913
"Omg, this was delicious!! You really helped me out alot on this, i followed your exact directions and each slice came out so sweet and great, everyone complimented my ham and i told them i learned it off you on youtube, thanks so much, this was a great help. Happy Holidays :)"

yessicababii
"that i did it it was so good thank you so much :)"