Monthly Archives: March 2013

Brandy Melville

Brandy Melville is one of our favorite shops for great basic sweaters, hoodie’s, tanks, skirts etc… If you have never heard of it, check it out or go to their web site!

The quality is nice and the prices are very reasonable.  All the clothes are made in Italy.

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brandymelvilleusa.com

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Locations in the US

  • Santa Monica | Third Street Promenade  1413 Third Street Promenade
  • San Francisco  |  Chestnut Street   2085 Chestnut Street 415.292.7754
  • San Diego  |  Pacific Beach  4516 Mission Blvd
  • Studio City  |  California 12200 Ventura Blvd. (818) 308-7903
  • New York City | Broadway 518 Broadway 646.707.3119
  • Waikiki |  Hawaii 280 Beachwalk #104
  • Greenwich  |  Connecticut 375 Greenwich Ave

Poblano Cilantro Raviolis

This is soooooo good!

Poblano Cilantro Raviolis - Recipe at cali-zona.com

Start by making the Roasted Poblano Cilantro Salsa ( I like to make the day before )

Roast the poblano peppers then wash and remove stem and seeds then cut into small square pieces

Remove seeds and stems and mince the serrano peppers either by hand or in a food processor

Shred the cheese by hand or with a food processor

Wash cilantro and remove leaves from the stems

*To save time you can prepare the day before and set aside if you want.  I’ve found the best way is to layer with the wet ingredients on the bottom (polblano and serrano’s) dry ingredients on the top (cilantro and cheese)

If you are making this the same day mix everything together in a bowl

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Using the wonton wraps place as much of the filling as you can while leaving about a half-inch of the wonton wrap showing

 Wet the edges with your finger.  You can do this first then place the filling on if you prefer

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Seal 3 edges by pressing edges together

 Then repress the three sides to try to get as much air pockets out, then push the filling down and seal the last side.  There will be a bit of air in them, but its fine

Set aside until sauce is ready.  Add water to a pot for the raviolis and bring to a boil while you are making the sauce

Mince garlic and add to a sauce pan with 2 tablespoons of olive oil on medium heat

 Stir until garlic is golden

Add wine and reduce to a syrup like consistency

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Add the rest of the olive oil and the Roasted Poblano Cilantro Salsaturn heat to low

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Add raviolis to water for 2 – 3 minutes, they cook fast

Remove them as fast as you can so they don’t over cook.  Plate them up and spoon the sauce on top

YUM!!!

Recipe - Makes 20 to 24 Ravioli’s

Filling

  • 3 Roasted Poblano Peppers
  • 2 Cups Jack or Quesadilla Cheese
  • 2 – 4 Serrano Peppers
  • 1/2 Cup Cilantro Chopped or Whole Leave

Sauce

  • 3 Cloves Garlic
  • 2 Tablespoons Extra Virgin Olive Oil + 1/2 Cup
  • 1/4 Cup Dry White Wine
  • 1/4 Cup Roasted Poblano Cilantro Salsa
  • 1/4 Teaspoon Sea Salt (Optional)

Other posts

Passion Vid

This is a video of unprofessional street singers from around the world being recorded, overlayed and mixed with one another while singing the song        ”Stand By Me”.

Stand By Me | Playing For Change | Song Around the World

It is a marvel to listen to and watch.

They all deserve to be heard.

The finished product is tremendous!

So turn up the speaker volume and . . .

Toasted Walnut Oil with Sherry Vinegar and Feta Vinaigrette

This is a light and delightful vinaigrette.  The combination of toasted walnut oil with sherry vinegar compliment each other very well.

Toasted Walnut Oil with Sherry Vinegar and Feta Vinaigrette

Add toasted walnut oil and the sherry vinegar together in a bottle of your choice or a bowl then transfer finished dressing to your bottle or jar of choice

Mince the shallots and garlic or use a garlic press for the garlic and add along with the salt and pepper

Crumble feta with a fork and add to dressing then shake well.  You can also whisk all ingredients together in a bowl.  Refrigerate

Recipe – About 1 1/2 Cups

  • 1 Cup Toasted Walnut Oil
  • 1/3 Cup Sherry Vinegar
  • 2-3 Cloves Garlic
  • 1 Medium Shallot 
  • 2 Tablespoons Feta
  • 1 Teaspoon Sea Salt
  • 1/4 Teaspoon Black Pepper

Other posts

Foreign Cinema Restaurant in San Fransisco, CA

A couple of friends and I went to San Fransisco for the day and we had brunch here at Foreign Cinema.

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This place is so great they even play foreign and independent films in their covered outdoor courtyard

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You can sit indoors by the fire, or upstairs in their semi-private mezzanine overlooking the dining room or on the patio outside

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They have a huge selection of wines from local to all over the world

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The atmosphere is a bit of industrial and rustic all rolled into one

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They offer a California/Mediterranean inspired menu that changes daily

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They serve dinner nightly and brunch both Saturday and Sunday

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The chefs are John Clark and Gayle Pirie, a husband and wife team

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Of course I had a glass of Sauvignon Blanc

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I had the Lacinato Kale Caesar: Radishes, Sibley julienne, Croutons & Pecorino Sardo.  I enjoyed every last bite!

foreigncinema.com

2534 Mission Street
San Francisco, CA 94110
(415) 648-7600

For a reservation you must contact Foreign Cinema directly at 415-648-7600, extension 0 or online at Opentable.com

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Caramelized Herb Tomato Pesto

What a great way to use the Caramelized Herb Tomatoes!  This pesto is very flavorful and can be used in a number of dishes.

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Make the dressing and drizzle all over the tomatoes

Chop up the basil and sprinkle on top then Caramelize the Tomatoes

Put all other ingredients in food processor or blender slowly adding olive oil

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Recipe – About 2 1/2 Cups

For the tomatoes use

  • 2 Large Tomatoes
  • 3 Basil Leaves

Dressing

  • 1 Clove Garlic (garlic press or finely minced)
  • 1/2 Teaspoon Fresh or Dried Thyme
  • 1 Tablespoon Extra Virgin Olive OIl
  • 1/4 Teaspoon Sea Salt

For the rest of the Pesto

  • 1 Cup Raw Walnuts
  • 1/2 Cup Fresh Basil
  • 2-3 Garlic Cloves
  • 3/4 Cup Aged Asiago Cheese
  • 1/2 Cup Extra Virgin Olive OIl
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1/2 Teaspoon Sea Salt or to taste

Other posts

Carlitos Cafe Y Cantina in Santa Barbara

Robby and I love this place!  The food is pronominal!

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Carlitos was Established in 1978 by the Lopez-Hollis Family

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This lovely fountain is a nice feature; I especially like the tranquil sound of the running water

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Love the outside seating!

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They have a huge collection of 100% Blue Agave Tequilas inside the small and quaint cantina

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I had a Black Bean Burrito with Red Sauce and Black Bean Salsa

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Robby had Verdes Enchilada with Chicken and Roasted Tomatillo Salsa which he absolutely loved!

1324 State Street
Santa Barbara CA 93101
(805) 962-7117

www.carlitos.com