We were on a BREAK!

Quick name that show!  Hello food enthusiasts, I unfortunately have to say I'm taking a brief break from blogging for a couple weeks.  Too many things going on at once including trying to get back into school.  Not to worry, I will be back in full force once things settle down again.  I already have a few places in mind that I want to visit.  Let me know if there are places worth checking out.  And because I can’t resist…

“You slept with someone else?!”

“We were on a BREAK!! We were… where are you… I’ll find you.”

“I can’t believe you slept with another woman.”

“You’re one to talk.”

 

Ok one more for the road:

 

“We were on a Break!”

“You know what Ross, why don’t you just put THAT on your answering machine.”

Dining In: Chicken Pot Pie

 

For some strange reason I had a craving for pie crust.  I didn’t want to bake a pie because I still had dinner to worry about.  This pot pie was one of the ones with the best reviews on allrecipes.com.  Of course, unless it comes to baking sweets, recipes are just guidelines.  So the changes I made was that I omitted the peas, just because I’m not a peas kind of gal; and then before you move onto step three, I lightly sprinkled thyme and parsley over the cooked chicken and veggies just to give it some herbed-earthy flavor.  Now this is my favorite, I made a small batch of garlic parsley butter with minced garlic and two tablespoons of butter.  While the pie is baking, when there is about ten minutes left on the timer, I brushed the top crust with the garlic butter .

Tips:

Poke holes with a fork and pre-bake the bottom pie crust on 350 degree for about 10 minutes.  The holes prevent big air bubbles and the pre-bake prevent complete bottom crust mushiness.

Cover the edges with foil so it doesn’t bake too fast.

Suggestions:

For the bottom crust, I used Mrs. Smiths pie crust in the frozen isle because it’s already molded to the pan and ready to go.  For the top crust, I used Pillsbury nine inch crust in the refrigerated isle because it rolls over the and then seal the pie by molding the top crust to the crimping the bottom crust already has shaped out.

http://allrecipes.com/Recipe/Chicken-Pot-Pie-IX/Detail.aspx

Dessert First: Tempura Ice Cream from RA Sushi

 

 

I hope you guys have been taking care of your teeth because I have been posting a lot about desserts, and so here’s another one!  Now I’ve been to RA for dinner and the sushi is good but on the expensive side, but that’s another review.  If you’re like me, and visits a place just for desserts, then this is a place that qualifies.  This is their cinnamon-tempura ice cream drizzled in raspberry sauce.  I don’t know how they do this but they take about a pint of vanilla ice cream and coat it in tempura.  The tempura batter itself contains the cinnamon.  And then of course it’s deep fried.  The tempura batter that is closer to the ice cream is fluffy and soft, while the outside has a light crispiness so that it does not feel greasy or feel like it has been drenched in oil.  It’s $6.75 and good to share with friends.  Definitely a great unique way to eat ice cream.

http://www.rasushi.com/

Sushi Ba-Ru, A Sushi Buffet in your Own Home

 

This is my first time talking about catering, but these guys deserve to be recognized.  My mom had Sushi Ba-ru catered to us in her home for my sister’s baby shower. She learned about them through a co-worker.  Now keep in mind, sushi was not the only food at my sister’s shower.  Let me tell you that, if you want to stray away from the same old cookie cutter family function, get sushi catered by these guys because it will be a run away hit!  And yes I have to have the exclamation point.  I was not in charge of the logistics with Sushi Ba-ru  but I believe this is how it works: when you get in contact with them, they will give you a choice of different party packages along with the different sushi it comes with.  I believe we had the package where it was a little over $400 but it was made to feed over 40 people, which if you think about, is a steal compared having 40 people eat at a sushi restaurant.  On the day of the party, everything is prepared, sliced, fried, baked, stuffed, and rolled in your home.  They provide their own equipment and serving platters.  The only thing you have to provide is plenty of counter space and an oven.  Now because of the sheer quantity of the different types of sushi made, I can’t go into too much detail and description.  But I will tell you, the presentation is memorable, the ingredients are high quality ingredients, the flavors are clean, the food is great and the experience and satisfaction you’ll give your guests will be rewarding.  Having something like this in your home and with great quality, I felt like I was on an episode of “Real Housewives,” except without all the cat-fights and Louis Vuitton.

Appetizers - deep fried jalapeno w/ cream cheese & spicy tuna, deep fried mushroom w/ spicy tuna

 

 

 

 

 

 

 

Sashimi Boat- red tuna, salmon, white tuna, bass, albacore

 

Tempura tray - fish, shrimp, soft shell crab

 

Maki tray (cut rolls) - futo-maki, baked salmon, soft shell crab

 

Baked sushi - California roll w/ salmon, CA roll w/ bass, CA roll w/ albacore, CA roll w/ mixed fish

 

 

 

 

 

 

 

Deep fried sushi - California roll, salmon & cream cheese roll, salmon & avocado roll, California roll with jalapeno

 

Email: sushibaru@yahoo.com

For bookings & orders: fax# (909) 466-1646

Phone: (909) 466-1646

http://www.facebook.com/#!/pages/Sushi-Ba-ru/106871812676826?sk=info

M&M Donuts in Anaheim, CA

 

If you thought you’d stop making offensive noises after Bruxie waffles, guess again.  And not only that, now you have a hole.  I’m talking about M&M Donuts’ blueberry donuts.  Be warned, getting a taste of this deep fried godliness requires commitment.  A shack in the middle of a parking lot, this little hole in wall is open during odd hours and requires patience.  Opening at 9 p.m., that’s right 9 p.m., I was advised to get there at least a half hour before opening.  Unfortunately, I did not make until ten.  I travelled about twenty-five miles and waited an hour and a half, and I heard weekends are worse.  But boy was it worth it and would gladly do it again.  However, by the time I was done eating and was ready to leave at 11:30, there was no line and for the people that just got there and they got their donuts within five minutes.  The reason it takes so long is because the blueberry donuts are made to order and come fresh from the fryer, enough to warm the new glaze coating.  It is a little bit on the greasy side, but how can you beat biting into something that tastes like a glazed deep-fried blueberry muffin.  They have the regular-traditional donuts, but I can get chocolate glaze, sprinkles, and donuts holes anywhere, but this is the only place you can get glazed-blueberry donuts.  Oh, and their French Vanilla cappuccino is a delicious compliment.

Budget: $, each blueberry donut is $0.75

Rating: 5/5 Fingers

Tips: Get there super early or super late.  The risk with arriving super late is that they can run out of blueberry donuts.

1614 W Katella Ave
Anaheim, CA 92802