Patty

Asador Etxebarri – A Dining experience never to be forgotten

Feb 112013

Me at Extebarri

I think it is rare that you have a dining experience that is truly unique and exceptional. Now good food is plentiful but coming to Etxebarri was a truly special experience relishing in the simplicity of the grill. (Everything is grilled or smoked.) As I mentioned last week, I went to Spain for the weekend to eat. San Sebastian has been on my list for a while since the food is suppose to be some of the best in the world. Bilboa is just an hour and half flight from London and an hour drive to San Sebastian from Bilboa!

A friend of mine went on honeymoon to Spain, recommended that Asador Etxebarri, was truly a unique dining experience. She and her husband always know the latest and greatest restaurants from 3 Michelin stars to the hole in the walls, so I decided this was a must on my trip. I made the reservation 90 days in advance to make sure I got one! To say I was not disappointed would be an understatement. The restaurant is located an hour outside of San Sebastian in Basque Country closer to Bilboa. It is modest in decoration, but situated around snow capped mountains, truly beautiful.

We arrived at 1 for lunch, (early in Spain) the restaurant was empty and my group poked fun, at my need to make the reservation 90 days out. Sure enough it filled up in no time.We had about 8 courses in total each one more amazing than the next, everything so fresh and succulent. They even baked me a birthday cake free of charge and not even requested. I was bold, since it was my birthday and asked if I could meet the chef Victor Arguinzoniz, I wanted to meet the genius behind this meal and see the space with my own eyes where all of this goodness was created. He couldn’t have been any nicer it was the perfect ending to a perfect meal.

I would place this experience in top 5 dining experiences I have had in my life- the setting beautiful, the food simple and superb, and the service fantastic. A must if in Northern Spain, worth hiring the car to get there!

View Surrounding Extebarri

The Simple Dining Room

Goat Butter

Prawns- The BEST I have ever had! My Favorite item of the weekend!

Sea Cucumber- Who knew I would love!

Artichokes – We thought we should have a veggie!

Chorizo Tartar- The Chorizo made onsite.

Grilled Grouper

Ribeye Steak

The Surprise Birthday Cake

Basque Cake- Because the Cake was just not enough!

Where the Magic Happens

Wood Chips Burning

All the wood to produce the Magic

The Best for Last!

Me and The Chef, Victor Arguinzoniz

Asador Etxebarri

Plaza San Juan, 1

48291 Atxondo- Bizkaia

Bueno Cupcakes With Nutella Frosting

London, Sweets 5 Comments »

Feb 072013

In England it is tradition on your birthday to bring the cake or the cupcakes. So as my birthday approaches, Saturday, I thought I would make some special cupcakes. I am headed to San Sebastian, Spain for the weekend with a few friends and thought using the Bueno Bar in my cupcake would be a great idea. Since Nutella is one of my favorite things ever, what a better way to top my birthday cupcakes!

Bueno Cupcakes with Nutella Frosting

1 1/2 Cup of Sugar (Separated out 1 Cup and 1/2 Cup)

3 Egg White

1 1/2 Cup of Flour

1 Teaspoon of baking powder

1/4 Teaspoon of Salt

1 Teaspoon of Vanilla

6 Tablespoons of Butter

2/3 Cup of Whole Milk

16 Bueno Bars

Nutella Frosting

Preheat Oven to 350

In a mixing bowl, cream the butter and 1 Cup of sugar until light and fluffy about 3 Minutes. Add in the vanilla, once the vanilla is combined alternate with dry ingredients (Flour, Salt and Baking Soda) and the milk.

In a Separate bowl, whip the egg whites, once foam forms slowly add in the remaining 1/2 Cup of sugar and continue mixing until peaks form. At this point fold in egg white mixture in 1/4 batches into the other batter.

Bueno Bars at Bottom of Cupcake

Prepare the Cupcake liners, place two pieces of the Bueno bar at the bottom of each liner and then spoon the batter on top. Bake for 20 minutes or until a tester comes out clean.

Let cool completely before frosting. Top each cupcake with half of a Bueno Bar.

Happy Birthday to Me!

Nutella Frosting

London, Sweets No Comments »

Feb 072013

I heart Nutella! I love it soo much I can’t keep it in my apartment. Otherwise, I would literally eat it buy the spoonful. I usually reserve my Nutella indulgences to when I am traveling and they have it at breakfast. I revert to excitement I had the first time I had nutella at age 5. But since this is for my birthday, I made an exception and bought some to make Nutellla frosting to go on top of my Bueno Bar Cupcakes.

4 Egg White

1/2 Cup of Sugar

3/4 Cup of Nutella at room temperature so it is soft

2 sticks of Butter

In a double boiler over medium heat, whisk the egg whites and sugar together until the sugar has completely dissolved. Remove from heat and pour into a mixing bowl with a whisk attachment and whisk until stiff peaks form about 5 minutes. Wait until whites have completely cooled before adding Nutella and Butter. Remove the whisk attachment and use a beater to whip up the frosting another 3-4 minutes. Now ready to frost cupcakes!

Ginger Lemonade

Drinks, London 1 Comment »

Feb 062013

Ginger Lemonade

I am obsessed with Twinings Lemon Ginger tea. I go through a box about every two week. Since I enjoy it so much I thought I should make Ginger Lemonade. Homemade lemonade is one of my favorite memories of childhood, picking lemons at my Aunt’s house followed by making fresh lemonade.

Twinings Tea I LOVE

1 Cup of Fresh Lemon Juice

2 Cups of Sugar

2 Inches of Fresh Ginger Root peeled and sliced

In a saucepan put all of the ingredients over medium heat and cook until sugar has dissolved. Pour the syrup into a container and let cool completely. Leave the ginger in the syrup for a few more hours.

I like to use sparkling water, the portion I use is 4 parts water 1 part lemon. But that is a preference on your part as how sweet you like it!

Yes, done by hand!

Edamame Hummus Recipe

Appetizers, London 3 Comments »

Feb 052013

Every time I make this as an appetizer, I am blown away by response. It is so simple to make and there is never any left, while the appetizers that took ages are still there when ready to sit down. I think the important thing when making this is you have to taste and be the judge but here are the basic guidelines to making it!

Edamame Hummus

1 lb of Edamame (Cook in boiling water for 3-5 minutes and stained)

Juice of 2 Lemons

4 Cloves of Chopped Garlic- I usually use more

2 Tablespoons of Olive Oil

1/4 Cup of Tahini

In a blender add all of the ingredients and pulse until smooth. At this point taste and see if you want to add a little more garlic, lemon juice or Tahini. I serve this usually with cut carrots and cucumbers.

Chicken Soup

London, Soups No Comments »

Feb 042013

There is nothing quite like chicken soup. I have been feeling under-weather and determined to feel better as my birthday is later this week and I love a good celebration! Now this is not how I used to cook chicken soup, but after having dinner in the fall at my friend Caroline’s place, this is now how I cook chicken soup. I was a little surprised when I saw her put the entire chicken in a pot to make her chicken soup. But this is one of the things I love about having dinner at friends places, everyone has their own styles and tricks.

This way of cooking chicken soup is so delicious and simple.

Chicken Soup

1 2lb Pound Chicken

2 Small to Medium Yellow Onion cut into 1/2 inch cubes

3 Medium Sized Carrots quartered lengthwise and cut into 1/4 inch slices

1 Leek quartered lengthwise and cut into 1/4 inch slices

4 Celery stalks cut into 1/4 inch slices

6 Cloves of Garlic chopped

4 Sprigs of Fresh Thyme

Salt and Pepper

Whole Chicken Soup

In a large Stock pot put all of the ingredients in and add enough water to just cover the chicken. Place on stove, on low to medium heat and cook covered with a lid for 1 hour to 1 1/2 hours.

The chicken will break away from the bone. Ladle the veggies and broth into a bowl and pieces of chicken. Ready to eat!

Chelsea Lots Road Auction

London 1 Comment »

Feb 032013

Have you ever made a purchase and then thought “what was I thinking?” Or bid on something on Ebay click confirm and think “Oh, I hope I don’t win” Well that recently happened to me. This doesn’t have to do with food but more with the home. Neil loves all Safari Animals, so when I see one I think of him instantaneously. In our flat it sometime can be a game, to find the animals. They are literally everywhere and blend in somehow to those that are unaware of his obsession.

Anyways, I digress, Chelsea Lots Road Auction is a weekly auction here in London. You can bid online which is what I did, this is my first auction that I have made a bid outside of ebay. I put in a lower offer thinking I will never win. Then I got a call, that I had won. What in the world was I thinking in making that bid! As Neil says, these will be conversation pieces. I think they should go above one of our door as you leave. If in London, I think the Sunday auction at Chelsea Lots Road Auction is a fun experience, and god knows what gems you might find!

Zebra and Giraffe Heads

Cookie Dough Cupcakes Recipe

London, Sweets 2 Comments »

Jan 312013

Now these I am excited about! I make Neil rate my food when I make something new, just because I sometimes can’t taste things well when I have been working on something for a while. All the flavors start to blend together. I was shocked he gave them a 9+! I have never gotten a 10 out of him yet. He had one last night brought the rest of them into the office this morning and ate another one at 715 am.

Cookie Dough Cupcakes

Cookie Dough Cupcake

1 Cup of Brown Sugar

1/3 Cup of White Sugar

6 Tablespoons of Butter

2 Teaspoons of Vanilla

2 Eggs

1/2 Cup of Whole Milk or Buttermilk

1 1/2 Cups of Flour

1 Teaspoon of Baking Powder

Pre Heat Oven 350

In a mixing bowl mix the butter and sugar together for 2-3 minutes until fluffy and add in the eggs and vanilla followed by the milk on slow. The sift in the flour and baking powder and mix until well combined. Evenly distribute among 12 cupcake wrappers in a muffin tin and bak for 18 minutes until a taster comes out clean.

Cookie Dough

Since eating raw I took out the eggs and replaced with milk as a liquid

1 stick of butter

1/2 Cup of Brown Sugar

1/4 Cup of Sugar

1 Cup of Flour

3 Tablespoons of Milk

2 Teaspoons of Vanilla

1 Cup of Mini Chocolate Chips

In a mixing bowl mix the butter and sugars together and add the milk and vanilla. Mix until combined and then mix in the flour. When well combined slowly mix in the chocolate chips.

Cookie Dough Filling

Assembly

With a spoon take out about a tablespoon of the cupcake from the top and fill with a tablespoon of the cookie dough. Frost with Cookie Dough Frosting

Cookie Dough Frosting

London, Sweets 2 Comments »

Jan 312013

Sometimes I am not sure what inspires and when I have that bee in my bonnet of an idea, I can’t stop till I try it. Neil and I both love cookie dough, he might a little more than me. I thought perfect, I am going to try and make a cookie dough cupcake, but the frosting will be the key to its success. I made three different versions of frosting and on the third try I nailed it! Neil’s reaction to the frosting, “You wrote this down so you can do it again right?” Occasionally, I make things and in the creative process I forget to write down what I have done! I made a French butter cream frosting. The difference between French butter cream and Italian is egg whites versus egg yolks.

Cookie Dough Frosting

4 Egg Yolks

1 Tablespoon of Vanilla extract

1/3 Cup of Corn Syrup

3/4 Cup of Dark Brown Sugar

2 Tablespoons of Water

1 Cup + 6 tablespoons of Unsalted Butter

3/4 Cup of Mini Chocolate Chips

In a saucepan add the corn syrup, brown sugar, and water using a candy thermometer bring to a 245 stirring occasionally. While the sugar is melting in a mixing bowl with a whisk attachment whip the egg yolk and vanilla until light and fluffy this will take about 5 minutes on high. Once the sugar has reach 245 remove and slowly pour into the whipped egg yolks. Continue whipping the egg yolks as you pour in the the sugar to prevent the yolks from curdling. Whip until well combined another 3-4 minutes. Before adding the butter you want to make sure the sugar has cooled otherwise you will end up with melted butter and a mess. Once the whipped sugar has cooled you can whip in the butter a few pieces at a time. Once whipped and thickened add the chocolate chips. Now it is ready to top the cupcakes!

Patty & Bun – Another burger joint popping up in London

London, Restaurants No Comments »

Jan 292013

In the past year burgers joints have been opening left and right in London. It is a welcome addition! For the most part beef here in my opinion is not of the same standard that you might find in the States, Argentina, Australia or the beloved Japanese beef. I usually steer clear of it and realize I have fabulous, chicken, pork, and lamb options instead. Especially with the latest news from Tesco that the ground beef contained Horsemeat??? It reminds me of China in the 80s when burgers were made out of dog meat.

Initially when I got here I would go to a pub and order the burger. They would look sooo good, with fabulous british cheddar cheese and bacon and then you bite into it. YUCK. But now that all these burger places are opening, the improvement on the American classic has been exponential.

We are lucky because in our area Marylebone, I feel is a hub for hamburger places opening three with in the last year. The latest addition Patty & Bun. I figured appropriate because of the name I write about it.

The Burger at Patty & Bun

Neil and I went recently on one of our snowy nights here and there was a wait. When asked for my name I said, “Patty,” then I was asked to spell it, I thought funny but will say it was the noise. With that Neil mentioned that he thought my name should move us to the top of the list, no such luck. We went out in the snow but when are table was ready they told me I would get a free burger because of my name! Brilliant. The menu is pretty simple with 6-7 burger options, wings and a few sides. We both went for the classic burger. It arrived quickly, hot and fresh off the griddle. Overall it was a good burger and the side salad delicious as well as the chips/fries. I would rate the burger by standards here a B+ by NYC standards a B- but the overall vibe and ambiance an A-. Would definitely go back but would not wait in a line more than 15 minutes.

Sides at Patty & Bun

So if living here or visiting and craving a burger. Check out Patty & Bun at 54 James St , the best part the prices won’t burn a whole in your wallet and you leave feeling you paid what a burger should cost even if your name isn’t Patty!

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