Caramel and Coconut Crispy Treats

Caramel and Coconut Crispy Treats

Jesse Bluma at Pointe Viven. All rights reserved.

Caramel, coconut, chocolate, chewy, rich, nutty flavor.  

Caramel, chocolate, and marshmallow is a beloved combination.  The nutty flavor of coconut, a fruit popularized by such cultures as the Samoa between New Zealand and Hawaii, makes for a perfect amalgam.  These crispy treats were the number one popular item at each party this month.  A little bit of joy to see on a plate, a pleasure to eat, and satisfying to the last bite.  

When we consider baking at the ingredient level, the quality of those chief players is as important as any part in a music concert.  The source and standard of baking products affects the entire outcome of the confection.  As with cooking and everything else in life, quality matters.  An analogy worth remembering.

None of the science nor history of a recipe or ingredient matters as much as the baker.  We all come to the kitchen with various levels of skills in cookery, experience, and knowledge.  We come to the table with a multitude of perspectives, passions, and interests.  Whatever our skills and for whomever we are baking, making family and friends happy with home cooking or the gift of baked goods, pies, cookies, and more creates good times and memories.

The recipe for these Caramel and Coconut Crispy Treats includes the best quality ingredients and time-tested techniques.  The best of bakers make the process and outcome look simple.  Do not be fooled.  There is more that goes into these little confections than meets the eye.  The recipe for these treats is a gourmet version of the fun kid treat for kids.

If you are making your own treats or purchasing confections for loved ones, the ingredients matter.  The ingredients must be properly mixed and formed.  The mixture must then be carefully transferred into molds to rest and cool.  The flavor of the crispy treats develops more as the ingredients meld.

As cookbook author and chef Marion Cunningham declared, "In many ways, home cooking is even more creative than what chefs do, because we improvise.  We also have the fun of cooking together with our children or with friends.  And there is a satisfaction of giving pleasure and comfort to others with something we have cooked ourselves.”  Baking and cooking crispy confections or other goods for family and friends is also fun and an excellent way to demonstrate gratitude.

  

Many readers rely on Jesse Bluma at Pointe Viven as a source for how-to and where-to regarding cookery, culture, and community.  Thank you to all those that have been loyal supporters and fans.  The business originated when I started selling homemade chocolates around age 10.  Jesse Bluma at Pointe Viven liberates taste in cookery, culture, and community, provides gourmet goods made with organic ingredients, inspired by the culinary worlds of California, Central, and South America, and engages in a community of customers and readers with lifestyle content, reviews, and expertise.

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Credits: Wiley Online Library http://onlinelibrary.wiley.com/doi/10.1002/jsfa.2740540112/abstract, samueloskar and johnkaposphotography at Twenty20

Delectable Eats: Plumeria Cafe Review by Jesse Bluma

Delectable Eats: Plumeria Cafe Review

Jesse Bluma at Pointe Viven. All rights reserved.

“With an abundance of neighborhood charm, Plumeria Cafe offers delectable upscale pairings to guests and soon-to-be regulars…   

Fresh California and Hawaiian-inspired cuisine, accompanied by a handful of specially selected wines, has already got Laguna Design Center area locals lining up.  

Menu items include roasted chicken salad with ‘perfect' Asian sesame dressing, fresh made ceviche, lettuce wraps, Kabli ribletts, a Hawaiian roasted chicken ramen, specialty pastas, home-made soups, sandwiches and island chilaquiles.” 

Plumeria is owned by Nixon and Ovita Tanuwidjaja, the formative owners behind Stacks Pancake Houses and Scrambler Cafe.  Plumeria Cafe offers menu items such as Blueberry Ricotta Pancakes, authentic Hawaiian Loco Moco (thick hamburger patty, fried egg, and gravy), and Banana and Nutella Crepes.

Dine inside or dine in the appealing outdoor courtyard.   The stylish outdoor patio includes large and smaller size tables, a large water feature, and contemporary landscape.  A tranquil setting for breakfast, brunch, or lunch.  After dining visit some of the showrooms in the design center.

Several items on the menu stand out after a few visits.

Freshly Roasted Vegetable Omelette: pan-roasted mushrooms, onions, Anaheim peppers, spinach, garlic, cheddar jack cheese

Eggs Benedict—California Style: tomato, avocado, and spinach, served fresh fruit

Blueberry Ricotta Pancakes

Plumeria Bowl: includes steamed rice, fresh greens, pico de gallo, cheddar jack cheese, and roasted chicken, Hawaiian-style roasted kale pork, or Portuguese sausage 

Tips

Plumeria Cafe is open for breakfast, brunch, and lunch, 7 A.M. to 3:00 P.M. daily.

Location:  Plumeria Cafe is located at 23811 Aliso Creek Road, Suite 122

Laguna Niguel, California 92677.  (In the middle of the of the Laguna Design Center.  Enter at the Blue Flag entrance.)

The Laguna Design Center has free parking.  

There are numerous dining options across the country.  From New York to Chelsea, Dallas to San Francisco, Orange County to Los Angeles, Beverly Hills to Palm Springs.  Each community with a multitude of restaurants for good eats.  Here is where expert knowledge of cooking, restaurants, and trusted expertise comes in handy.  Many readers rely on Jesse Bluma at Pointe Viven as a source for how-to and where-to regarding cookery, culture, and community.  Dine at Plumeria Cafe and enjoy! 

 

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Credit:  prweb. com/releases, facebook. com/PlumeriaCafebyStacks, instagram. com/plumeriacafeca, lagunadesigncenter .com 

World Meet Modern Mexican Food: Tocaya Organica Review

Tocaya Organica Review

Jesse Bluma at Pointe Viven. All rights reserved.

World meet Mexican food.  Modern Mexican cuisine that is to say.  

As cultural exchanges occur over time and space the local references and common ideas of cuisine are reshaped, reformed, and renewed.  The cuisine of Mexico is no exception.  The modern era of restaurants is rooted in the enduring contributions, principles, and ingredients of the past.  The transformation of societies is revealed in the foods they consume, the recipes they create in their homes, and the current trends affecting the foodservice trades.  In cities across the globe, including Los Angeles, we are constantly witnessing the food of Mexico enjoying the fruits of these cultural exchanges. 

“Tocaya Organica [tow kye yuh] was born out of a mission for better eating.  We’ve created a movement behind our signature ‘Modern Organic Mexican’ cuisine by using the highest quality ingredients paired with bold flavors.  We offer salads, tacos, bowls, and burritos – serving them in a sophisticated yet accessible fast casual setting.  Our versatile menu is rooted in traditional Mexican recipes, naturally accommodating a variety of preferences including vegan, vegetarian, and gluten-free.”

These transformation of Mexican cuisine, as well as plates from other countries, is occurring within Mexico, Los Angles, Europe, in big and small cities alike.  Excellent chefs and creative types are utilizing Mexican staples such as rice, beans, cacao, and corn along with local ingredients to celebrate the classics as well as enjoy the food in a new way.  In conjunction with modern sensibilities.  Tocaya Organica is part of the Modern Mexican movement.

  

Tocaya is also a gem in The Madera Group, owned and operated by Amrou Manaseer and Tosh Berman.  “Locally sourced organic produce is the foundation of our chef driven menu.  Underscoring our commitment to serving natural and sustainable ingredients, Tocaya Organica only serves meats and fish that are fresh, never frozen, and are 100% percent free of hormones, steroids, and antibiotics.  Above all, we believe in making choices that have a positive impact on our health, our communities, and future of our planet.  Better eating is achieved with every meal, down to every last detail.  Always organic, always sustainable.”

There are numerous dining options in Los Angeles, California.  Each of the neighborhoods, from Downtown to Hollywood, Santa Monica to Echo Park, and Beverly Hills has a multitude of restaurants for good eats.  Here is where my expert knowledge of cooking, restaurants, and trusted expertise comes in handy.  Many readers rely on Jesse Bluma at Pointe Viven as a source for how-to and where-to regarding cookery, culture, and community.  Pull up to table at Tocaya and enjoy.

Recommendations

1.  Tocaya Organica, Sunset Plaza is located at 8720 Sunset Boulevard, Los Angeles, California 90069.  Other locations include Venice, Miami, Florida, San Diego, and more.  The Sunset Plaza location is within walking distance to shopping, hotels, apartments, bars, clubs, and much more.  Easily accessible by taxi or car service.  Street parking is available.

2.  Peak times occur on weekends and during special events in the city.  Arrive early to secure a table.

3.  Consider the following menu items

Tacos with your choice of protein and queso (substitute butter lettuce shell by request).  

Cali Green:  chicken tinga and manchego, sliced onion, avocado, vinaigrette.

Chicken Tinga:  organic shredded free-range chicken breast stewed with chipotle en adobo tomatoes.

Queso Manchego:  buttery yellow sheep's milk cheese.

Housemade Plantain Chips

Salsa Trio: pico de gallo (chopped tomato, onion, cilantro, fresh chili pepper, salt, and key lime juice), tomatillo (green tomatoes of Mexico) salsa, and diablo salsa (spicy tomato-based dipping sauce).

Guacamole: pomegranate seeds, lime, pepitas (squash seeds), jalapeño, cilantro, and house-made crispy plantain chips (corn chips by request).

Aguas Fresca: watermelon limeade.

Click on the button below to play the video of Tocaya's farmers' marker bowl.

 

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Credit: http://www.tocayaorganica.com/,  https://www.facebook.com/Tocaya-Organica-Sunset-Plaza-661934030626561/, https://www.instagram.com/p/BS1l6HyFHnz/,  http://www.themaderagroup.com/about/, http://www.toshberman.com/about-tosh-berman/ 

People are Loving Little Sister Downtown

People are Loving Little Sister Downtown

Jesse Bluma at Pointe Viven. All rights reserved.

Take a culinary adventure around Southeast Asia at Little Sister.  This establishment was recommended by a friend.  And I see why.  Chef Tin Vuong is the progenitor of Little Sister and his enterprises also include Abigaile in Hermosa Beach, WildCraft in Culver City, Little Sister in Manhattan Beach, and Dia de Campo in Hermosa Beach.  Each restaurant embodies Chef Vuong’s global travels and interest in comfort foods created with seasonal ingredients.  

There are numerous dining options in Los Angeles, California, such as Little Sister.  Each of the neighborhoods, from Downtown to Hollywood, Santa Monica to Echo Park, and Beverly Hills has a multitude of restaurants for good eats.  Here is where my expert knowledge of cooking, restaurants, and trusted expertise comes in handy.  Many readers rely on Jesse Bluma at Pointe Viven as a source for how-to and where-to regarding cookery, culture, and community.  Book at table Little Sister and enjoy.

“Little Sister DTLA features East-meets-West inspired dishes served in a relaxed social environment that feels more residential than restaurant, as if you"re being invited into the Chef Tin's home.  With Little Sister Downtown, we are digging a little deeper into regional Asian cuisine.  Dishes blend and balance the spices and flavors of Southeast Asia with French techniques and Dutch and British colonial influences.  The menu is continually and progressively evolving, reflecting inspiration and the seasons.  Chef Tin curates the restaurant's wine and beverage program with a focus on intriguing labels, both domestically and from around the world.  Craft beer selection includes special batches from The Brewery at Abigaile, brewed only for the restaurant.”

Little Sister is conveniently located in Downtown Los Angeles.  The diverse areas of the city and decades of rebirth is exhibited by its fashion district, banks, skyscrapers, redevelopment, sports complex, skid row, and luxury apartment buildings.  The city has experienced several cultural, economic, population, and culinary changes and reforms since 8,000 B.C. when the Chumash settled the area.  

Later, Spanish explorers and settlers dominated the region from the 1500s to the 1700s, when Franciscan friar Junipero Serra established a mission and founded El Pueblo de Nuestra Señora la Reina de los Ángeles de Porciúncula, in honor of Mary, mother of Jesus.  

A population explosion in the 1920s brought a more diverse populace of people with Asian, Caucasian, and African ancestry.  Downtown declined after economic, transportation, and ethnic changes in the 1930s, and transformation brought about by World War II.  The recent renaissance and renewed interest in the city is fascinating.  Chef Tin Vuong of Little Sister is part of that renewal and his restaurant is worth checking out. 

Recommendations

1.  Little Sister, Downtown Los Angeles, is located at 523 West 7th Street Los Angeles 90014.  The other location is in Manhattan Beach.   The downtown location is within walking distance to shopping, hotels, apartments, bars, clubs, and much more.  Easily accessible by taxi, car service, and the Metro as well.  Street parking is available, although utilizing one of the nearby parking lots is best.

2.  Peak times occur on weekends and during special events in the city.  Arrive early to secure a table.  Reservations are recommended.  

3.  Consider the following menu items.

Salad: ’bo tai chanh’ lime cooked beef, rau ram (Vietnamese coriander), basil, mint, onions, fried shallots, nuoc mam cham (fish sauce)

Vegetable: x.o. pea tendrils, lemon juice, almonds, dried scallop shards

Meat: shaky shaky beef, watercress, baby tomatoes, burnt butter soy with tomato garlic fried rice

Noodles: Saigon lemongrass beef, vermicelli noodle, herbs, cucumbers, chili-lime dressing

Drink: Lomaland, Modern Times Brewery Beer, (San Diego) ABV (Alcohol By Volume) 5.5% IBU (International Bitterness Units) 30

 

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Credit: littlesisterla.com/, twitter.com/LittleSisterMB/media, facebook.com/Little-Sister-DTLA, facebook.com/pg/LittleSisterMB

True to Itself: El Compadre Review by Jesse Bluma

True to Itself: El Compadre Review

Jesse Bluma at Pointe Viven. All rights reserved.

We are always looking for good food for lunch, dinner, or on late nights.  El Compadre is classic and a fun go-to for good eats with three multiple locations throughout Los Angles.  The Sunset Boulevard location is a gem of a spot; a short drive or ride from famed retail stores, theaters, hotels, bars, and clubs.  

Inside El Compadre the kitsch is real.  The hacienda architecture, the mariachi band, wrought iron, and the big plates are bold and retro.  From flaming margaritas, to lively music, chips, salsa, and great laughs with friends, this is a place for a good time.  

El Compadre, “the godfather”, has a familial legacy dating back to 1975.   Founders David Castro and Mario Jimenez have built a restaurant locals can recommend.  Not an easy task.  The fresh preparation of chips, salsa, and dishes has been key to the founders' success and the continued success of the restaurant under their children.  

“Since 1975, El Compadre Restaurant in Hollywood has been one of Southern California's hot spots for Mexican cuisine and drinks.  The restaurant fashions the look and feel of an ‘old world hacienda’.  Lined with clay roof tires, wrought iron lanterns and stained glass chandeliers; its walls grace of Mexican heritage with paintings, artifacts, antiques and vase floral trimmings.  We specialize in showcasing ‘The fine foods of Mexico’. 

We serve family recipes handed down over generations using select cuts of meats, and choice seafood alongside season fresh vegetables.  We have a dedicated full bar area where we serve mixed cocktails, imported and domestic beers and our legendary and famous ‘Flaming Margarita’.  Coupled with live nightly music from a trio singing Mexican classics and with a dimly lit, sultry lighting; our romantic ambiance is unmatched.”

This drink is on fire!

Recommendations

1.  El Compadre in Hollywood is located at 7408 Sunset Boulevard, Los Angeles, California 90046.  Other locations are located in Echo Park, Southeast Los Angeles, and Sun Valley.

2.  Peak times occur on weekends and during special events in the city.  Arrive early to secure a large table near the live band.  Table booking recommended.  

3.  Consider the following menu items.

House-made chips and salsa.

Two Chile Rellenos: Pasilla Peppers (one of the most complexly flavored mild to medium heat chiles—undertones both smoky and savory) stuffed with melted Monterey Jack cheese topped with salsa ranchera and sour cream on the side.  Served with Mexican rice and refried beans (substitute for black beans).  

Veggie Enchiladas: Two enchiladas stuffed with grilled sautéed onions, bell peppers, topped with melted Monterey Jack cheese, tomatillo or ranchero salsa and sour cream on the side.  Served with Mexican rice and refried beans (substitute for black beans).   

Tacos: Carne Asada, Carnitas, Beef, or Chicken.  Soft taco topped with lettuce, cheese, guacamole, and mild salsa.

Handmade tortillas:  Ask your waiter.  

Flaming Margarita.  Each is made with traditional Cuervo Gold Tequila Limon.

 

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Credits

elcompadrerestaurant.com

twitter.com/ELCOMPADRE_DTLA

Authenticity Rules Here: D’Vine Restaurant Review

Authenticity Rules Here: D’Vine Restaurant Review

Jesse Bluma at Pointe Viven. All rights reserved.

A handsome restaurant with brick walls, dark wood doors, and expansive bar.  D'Vine is firmly established in a historic downtown with distinctive shops, entertainment, and rail transportation.  Chef Walid Alarja passionately and intrinsically utilizes ingredients from his culinary and cultural roots of Bethlehem and Alexandria, Egypt.  D'Vine is an elevated experience because of Walid’s effective use of fresh, farm-to-table foodstuff, specifically the vegetables and herbs.  The menu is thoughtfully and purposely focused with items created with flavor in mind.  Founders, Walid Alarja and Lena Quezada, have created a Mediterranean menu of deliciousness.  

“Our amazing Mediterranean dishes are traditional and healthy.  Think savory spices, tantalizing sauces, house dressings and meat served fresh off the grill.  A truly unparalleled dining experience.  In the Middle East, to eat is to feast and in doing so we evoke a sense of celebration.  Our select menu is prepared with fresh ingredients and the love that only a family owned and operated restaurant can offer.  We invite you to go on a culinary experience with us...so relax and enjoy a treat for all your senses, at D'Vine. ”

It was a pleasure to have a personal tasting provided by Chef Alarja and Lena Quezada.  The restaurant is located in a historic district, with an outdoor patio, large picture windows, an expansive ceiling, a main dining room, and larger room for parties.  The servers quickly greeted me and got me seated.  Throughout my meal the servers were friendly, helpful, knowledgeable about the menu, and anticipated when I was ready for drinks.  The suggested homemade beet juice was perfect to pair with my meal.  D'Vine is an excellently developed restaurant with its notable architecture, smart decor, well planned menu, and neatly presented staff.

At the center table Lena and I discussed the various menu items.  D'Vine collaborates with suppliers to ensure dishes are prepared with fresh, quality, seasonal ingredients.  Chef Alarja and I discussed the bounty of ingredients readily available throughout the year in California.  Additionally, ingredients are available from Mexico and South America.  This is because countries such as Brazil and Chile have large populations of people of Lebanese, Arab, and Syrian ancestry.  To some customers, the dishes will read as authentic.  To others, the dishes will be understood as warm, bright, and fresh.  Tabouleh—salad mix of cracked wheat, tomatoes, cucumbers, parsley, lemon juice, and house spices.  Kubeh—fried cracked wheat beef and lamb crust, stuffed with minced beef onions, pine nuts, and spices.  Lamb kebab—grilled, marinated chunks of lamb on a skewer.  The lure of these dishes does not disappoint.  

D'Vine specializes in genuine dishes, locally sourced, created by a graduate of the French Culinary Institute.  An excellent choice for a romantic date, happy hour with friends, or event.  Chef Alarja and Lena Quezada have a robust emphasis on quality that is exhibited through their menu, hospitality, and staffing choices.  Several factors go into an effective dining experience.  As Chef Alarja explained, he relocated to the United States to be near his children that had immigrated before him.  As a father, restauranteur, and genuine person, Alarja understands the art of cookery, the importance his own family, as well as treating others like “family”.  Restaurants are as much about the people at the table as those that serve, cook, and prepare.  It is hard work and this chef has the drive to make it happen.

Recommendations

1.  The restaurant is located at 132 West Commonwealth Avenue, Fullerton, California 92832.  This is a walkable distance from several local shops and a drivable distance from local colleges, businesses, museums, and theaters.  There is an adjacent parking lot to the restaurant and public parking located throughout the area.  

2.  The ample main dining room provides an excellent view of the bar and kitchen.  Peak times occur on weekends and during special events in the city.  Make reservations to ensure a table.

3.  The menu at D'Vine has an impressible range of choices featuring items such cold mezza (small dishes), hot mezza, entrees, desserts, drinks, and cocktails.  The following were my favorites. 

Homemade beet juice

Pita chips served with olive oil and za’atar (an aromatic and warm spice blend)

Cucumber Yogurt Salad:  chopped cucumbers, fresh mint, house spices mixed with yogurt

Beet Salad:  red beets, olive oil, lemon juice, and salt

Cheese Fatayer:  lightly fried dough stuffed with Mediterranean cheeses

Spinach Fatayer:  baked homemade dough stuffed with spinach, onions, and spices

Chicken Shawarma:  grilled, thinly sliced marinated chicken

Rice Pilaf

Garlic sauce:  raw garlic, lemon, and salt

Kefta:  grilled, ground beef and lamb with finely chopped onions, parsley, and house spices on a skewer

Layalee Lubnan:  an amazingly aromatic dessert that is made of a semolina pudding. Topped with a layer of whipped cream and a drizzled with fresh ground pistachios and sugar syrup.

Visit the D’Vine website at dvineexperience.com.

Update: D’Vine - Fullerton closed on April 23, 2023.  Although, other locations are located in Brea, Corona, Chino Hills, Monrovia, Long Beach, and Santa Ana.

Disclaimer:  The restaurant in this review has given the reviewer complimentary food and drink. This has in no way influenced the reviewer’s opinion.  Quality and content is the standard.

 

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Credits: dvineexperience.com, facebook.com/dvinefullerton