If someone tells me they either don’t like or don’t get the hype around Arrested Development, it makes me seriously question our friendship (or potential friendship). My Special One is so clearly not one of those questionable types. His quoting abilities earned him an Arrested Development themed birthday present and dinner, which would have been incomplete without an hommage to the Bluths’ Banana Stand.

From the Arrested Development Wiki

“Bluth’s Original Frozen Banana”, a frozen banana stand was started by George in 1953 as part of the Bluth Company. It is located on the Oceanside Wharf boardwalk, on Balboa Island in Newport Beach. Throughout the series, the banana stand gets destroyed and rebuilt several times.

The Banana Stand Menu:

The Original Frozen Banana
Frozen banana dipped in hot fudge and covered with fresh nuts

The George Daddy
Frozen dipped bananas sandwiched between chocolate grahams

The G.O.B.
Frozen banana double dipped in chocolate with double the nuts. (“Charity Drive”)

The On the Go-Go Banana
Frozen banana in a cup of sizzling hot fudge

The Giddy-Girly Bananab
Frozen banana dipped in hot fudge and covered with our pink heart candy

The Simple Simon

Double-Dipped Frozen

“Bluth Banana Stand” Inspired Chocolate Bananas

Ingredients

1 cup organic semisweet chocolate chips
1/2 cup chopped peanuts
2 bananas, sliced

Directions

Use a Maria bath to melt the chocolate. Use prongs to roll a banana slice in the melted chocolate.

Roll the banana in a bowl with the chopped peanuts.

Transfer to wax paper. Repeat with all the slices, and then transfer to the freezer.

Bourbon Whipped Topping

Half Pint local heavy whipping cream, chilled
1 Tablespoon local honey
3 Tablespoons bourbon (I used Wild Turkey)

Directions

Pour the heavy cream into a chilled bowl. Use an electric mixer to beat until soft peaks form.

Add the honey and bourbon. Continue to beat until stiffer peaks form (but not too far, or you’ll end up with bourbon butter!)

Do as I say or do as I do?

I adapted this recipe from The Candid Appetite, but some of my portioning seems to have been overzealous. A combination of throwing in one extra banana and perhaps not having the crust crawl up the side of the pan enough, resulted in a lot of excess filling. I chose to freeze the extra filling for another time when I crave this dessert (because it is an addictive type of dessert). At that point, I’ll be halfway finished the process! Take your pick. Either follow the recipe and relish the excess, or use three bananas, maybe some extra nuts and perhaps a smidgen less mascarpone. How’s that for a grandmother style recipe? Either way, definitely use the Newmans Own cookies for the crust!

Bluths’ Banana Stand Cheesecake

Ingredients

2 cups Newman’s Own Ginger-O’s cookies (one 8-oz package), finely crushed
1/2 cup mixed salted nuts, finely crushed

1/2 cup (1 stick) organic, unsalted butter, melted

4 large ripe bananas
1 Tablespoon lemon juice, freshly squeezed
1/4 cup organic, light brown sugar
2 Tablespoons bourbon whiskey (or 1 teaspoon vanilla extract)

2 (8-ounce) packages cream cheese, softened
16 ounces mascarpone cheese

1 cup pure cane sugar

4 large, organic eggs

1 Tablespoon bourbon whiskey

Directions

Preheat oven to 350°F. Grease a 9-inch springform pan and wrap the outside with aluminum foil. Set aside.

In a bowl, stir together the cookie crumbs, crushed nuts and melted butter until well combined and forming clumps.

Transfer the crumbs to the prepared pan and pat down with your hands, making sure to flatten out the bottom and pat the crumbs into the sides of the pan as well.

Bake in preheated oven for 10 minutes. Remove and allow to cool completely.

In a small sauce pot, mash the bananas until they are completely mashed and smooth. Add the brown sugar and lemon juice. Cook over medium heat for a few minutes until the sugar has melted and the bananas cook slightly.

Remove from heat and add the bourbon or vanilla if using. Mix and allow to cool down completely.

In the bowl of an electric mixer, fitted with the paddle attachment, whip the cream cheese for 2 minutes, until light and fluffy.

Slowly stream in the granulated sugar and continue to cream together for another 2 minutes.

Add the eggs one at a time, mixing well after each addition.

Add in the bourbon.

Scrape down the sides and bottom of the bowl, mix again. Stir in the banana mixture until just incorporated.

Spread the filling over the crust and place in a roasting pan.

Pour hot water into the roasting pan until the water level reaches half way up the springform pan. Bake at 350°F for about 45 minutes to 1 hour, until the center is firm and doesn’t jiggle when shaken.

Place on a cooling rack and allow to cool completely. Place in the fridge and chill for at least 8 hours.

Assembly

Pipe whipped cream onto the cake. Top each rosette with a frozen banana slice.

Chill in the freezer. Allow to thaw slightly before serving.

AND LASTLY…

Remember! There is ALWAYS money in the banana stand!

If I weren’t traveling, I would gather people into my living room to watch the return of Arrested Development. The menu, of course, would be themed. Knowing in advance this type of celebration would not be possible on the release date (and knowing my friends wouldn’t wait, nor should they be expected to), I channeled this theme for my Special One’s birthday. However, if you’re free and your friends are as fanatical about the show as my Special One, then you should add these “cornballs” to your party spread…

Why this “cornball” should be on your menu (from the Arrested Development wiki)

The Cornballer, invented by George Bluth in the mid-1970s, is a device used to make cornballs. He attempted to market the device in partnership with Richard Simmons. It was made illegal after it was found to cause serious burns, however George continued to market it in Mexico. It cost $29.95 in the U.S. and 1375.99 Pesos in Mexico.

Extra reading material for the truly avid fan: This is how the cornball joke came to be.

“Corn Baller” Corn Fritters
Recipe adapted from Bon Appétit

Ingredients

2 Tablespoons olive oil
1 cup (packed) grated zucchini
3/4 cup fresh (or frozen, thawed) corn kernels
1/4 cup finely chopped onion

2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh cilantro

3/4 cup whole-wheat pastry flour
1/2 cup plus 2 Tablespoons local corn meal
2 Tablespoons sugar
1/2 teaspoon kosher salt

1/2 cup local buttermilk
1 large, organic egg, whisked to blend

Peanut oil (for frying)

Spicy Rèmoulade (recipe below)

Special equipment:

A deep-fry thermometer

Directions

Heat olive oil in a large heavy skillet over medium heat. Add zucchini, corn, onion, and thyme and sauté until corn is slightly softened, about 3 minutes. Stir in cilantro and let cool.

Whisk flour, cornmeal, sugar, and salt in a medium bowl.

Whisk buttermilk and egg in a small bowl to blend; whisk into dry ingredients.

Add zucchini mixture; fold just to blend. Chill for 30 minutes.

Pour peanut oil into a large pot to a depth of 2″. Attach a deep-fry thermometer to side of pot.

Heat oil over medium heat to 325°.

Working in batches, spoon batter into oil by heaping Tablespoonfuls.

Fry until golden brown, turning once. Using a slotted spoon, transfer fritters to paper towels to drain.

Serve with Spicy Rémoulade.

Spicy Remoulade

Ingredients

1/2 cup organic mayonnaise
3 Tablespoons coarse-grained mustard
2 Tablespoons drained prepared horseradish
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh lemon juice
Kosher salt
Freshly ground black pepper

Direction

Whisk first 6 ingredients in a small bowl.

Season with salt and pepper.

DO AHEAD: Can be made 2 days ahead. Cover and chill.

April 29th was my Special One’s Birthday. There was a cake, but that was just a small token to mark the day. The real festivity came about a week later. People who know me know that I love themes and birthdays! People who know my Special One know he can just about quote Arrested Development verbatim. Put two and two together, and you get a birthday ode to one of our all time favorite shows just in time to build up even more anticipation for the coming sequel. The theme started with the present…

Homemade wrapping paper made from the gift’s packaging paper…

Finding these glasses on etsy made me as happy as Lindsay Bluth on Teamocil! Why have I not been shopping for EVERY gift on etsy?!? My Special One has a habit of leaving glasses all over the apartment. He has repeatedly told me if he had one, distinct glass, this would no longer be a problem. How about one distinct glass with an analrapist on it? Win win!

and something to squeeze into the glasses- ”Give my son the juice!”

Plus something for a rainy day- Arrested Development paper dolls by artist Kyle Hilton.

The theme carried into the birthday dinner menu:

Pulled Pork w/ Fried Plantains
(an ode to the Bluth’s Banana Stand and a more appetizing nod to Lindsay’s ham water)

Warm Escarole & Shrimp Salad
(I wasn’t about to make a seal dish, so I figured a seafood side would suffice)

Cornballs & Spicy Remoulade
(an ode to George Bluth’s Cornballer)

Banana Stand Cheesecake

Arrested Development inspired recipes to follow in subsequent posts. Stay tuned!

The greenery had begun to blanket the patio at Il Pizzaiolo just in time for Table Magazine’s gatherings issue. The concept, as I mentioned in Part One, was an Italian style dinner amongst friends. Though the entire meal felt very natural from its pacing to the conversation, there was a little bit of sunshine trickery beyond the frame…

The food, however, was all real, including my dessert contribution.

Table styled by Suzanne Friday.

Flourless Chocolate Espresso Cake with Candied Lemon Mascarpone Topping

Flourless Chocolate Espresso Cake

Ingredients

3 Tablespoons organic unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped

6 large local eggs, separated, at room temperature
1 cup pure cane sugar

3 Tablespoons instant espresso powder
1/4 teaspoon coarse salt

1 Tablespoon pure vanilla extract

Directions

Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit.

Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.

With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes.

Add espresso and salt, and beat for 1 minute.

Add vanilla and chocolate mixture, and beat for 1 minute.

In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form (this took a really long time, an occurrence which could probably be explained by science)

Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.

Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.

Candied Lemon Slices & Syrup

Ingredients

3/4 cups pure cane sugar
1/3 cup water
2 lemons, thinly sliced

Directions

Place the sugar and water in a large saucepan over medium heat and stir to dissolve the sugar.

Add the lemon slices and bring to the boil.

Cook for 12-15 minutes or until the syrup has thickened and lemon slices are translucent.

Remove the lemons and set aside.

Set aside 2-3 Tablespoons of the syrup for the mascarpone topping. Pour the remaining syrup over the cake.

Whipped Mascarpone Topping

1/2 cup mascarpone
1/2 cup heavy whipping cream
2 teaspoons pure vanilla extract
2-3 Tablespoons reserved syrup from candied lemons

Directions

Combine all the ingredients in a chilled mixing bowl. Use an electric mixer to beat until well combined and fluffy.

Use a spatula to spread the whipped topping over the cake. Arrange the candied lemon in a circular pattern.

Some say print is dying, but there’s nothing like the surprise of a magazine amidst the junkmail, foregoing responsibilities, sitting outside, feet up, an icy cocktail in hand and paging through beautiful spreads of food, interiors, fashion, etc. Some say print is dying, but there is something exciting, maybe even more exciting these days, about tangibility, especially, especially, especially when it’s your name in the print!

I regard myself as a professional picknicker, so it was fitting when my photographing friend Adam Milliron asked if I wanted to style a spread all about picnics. Of course I did! Then he asked if I wanted to style a rooftop deck for a cocktail gathering. Of course I did! Then he asked if I wanted to be in front of the camera for a change. Huh?

The article’s concept was a gathering of friends- Italian style. Adam was asking if I wanted to join a group of foodies at a beautifully set table (styled by Suzanne Friday) on the patio of Il Pizzaioloa and eat authentic Italian cuisine. OF COURSE I DID!

I was in such good company it was easy to forget editors and a photographer and lights were all staring at us from the other side of the table. Duane Rieder poured (glass after glass!) his Engine House 25 wines (the smoky, caramely Port style was my favorite); Dylan Steigerwald, the restaurant’s manager, pointed us to his favorite pizza and cheeses (cheese board cravings have since commenced!), and Lou, better known as “The Pie Guy” and I exchanged stories of European journeys and secret pie ingredients.

This gathering enabled me to connect with new faces with similar interests. It also pushed me beyond the city limits to experience a beautiful courtyard just as spring had begun to paint with broad strokes of green.

Encouraged to approach this gathering as I would any other gathering, I did what I always do- I brought a dessert! Though I have yet to experience it firsthand, when I imagine a meal’s finale at a true Italian table, I smell strong coffee and taste the tartness of palate cleansing lemon. These were the flavors I channeled for my contribution.

The meal ended just like a patio gathering of friends should- a few more sips of wine, a slice of dessert, another little extra forkful of pie, espressos and friendly farewells and see-you-soons.

Be sure to pick up your copy of Table Magazine’s summer edition to see my food styling work from behind the camera! While you’re at it, kick up your feet, sip something icy and refreshing, and really enjoy paging through some print!

Flourless Chocolate Espresso Cake with Whipped Lemon Mascarpone Topping & Candied Lemons (recipe to follow in subsequent post)

All photos in this post by Adam Milliron.  

This glass does not contain mint tea.

This glass does not contain mint tea, but it makes me think of it- Moroccan mint tea to be precise. This was the tea I sipped from a similar glass, with bunches of fresh mint and scoops of raw sugar, when I was studying in Aix-en-Provence, France. The rich, North-African cultural influences exposed me to pots and pots of the refreshing tea, tagines and assortments of honey-saturated desserts. All the while, I was dreaming and plotting trips to Morocco. I made three attempts, but for various reasons, I still have never been there.

Lately I have Morocco on the brain. This glass, though filled with fresh juice, transports me to Aix-en-Provence and to Marseille and fills my head with visions of the Morocco’s busy market stalls, richly colored textiles, lanterns, Moorish architecture, brass teapots and steam from the ritual pouring style of Moroccan mint tea. Someday I will once again sip authentic mint tea from a glass just like this.

Someday!

Zuccholi Apple
makes 2 quarts

2 zucchinis
Ginger
1 floret of broccoli
4 Meyer lemons
1 regular lemon
4 granny smith apples

Juice of the Week documents my goal to drink fresh juice daily (made in batches weekly).

Do you remember your fourth birthday? I bet I would if the appropriate party photo jogged my memory (or in the least, some reconstructed version of a memory)… was that the year of the bunny cake, or maybe it was the Cabbage Patch kid cake?

When you’re that age, birthdays are especially epic (to be fair, I still get pretty excited about my birthday). Even in between birthdays, you’re busy adding quarter and half years to your age to validate how big you are!

When my bosses asked me to make a birthday cake for their daughter Stella’s fourth birthday, I took the task pretty seriously. I wanted to make her a birthday cake that would leave an impression on her little girl memory.

Stella’s a May lady, so the theme for her shindig was Cinco de Mayo. My first instinct for a Cinco de Mayo cake would be a drenching of rum (like this tres leches cake), but this wasn’t her twenty-first birthday, so there was more brainstorming to be stormed.

Instead of boozing a four-year-old’s party, I channeled the produce of peninsular Mexico- coconut and a touch of mango. There were cinco layers of cake, symbolic of the theme, a little cupcake on top by birthday girl request (and for good luck) and a mango rosette for a pop of color!

The recipe below is for two 9-inch cake layers. If you want to make your own special, layered birthday cake, double the recipe below and use a 9-inch, 7-inch and 5-inch pan. 

Chocolate Coconut Cake with Coconut Buttercream
Makes two 9-inch layers

Ingredients

1/2 cup organic semi-sweet chocolate chips
3/4 cups unsweetened cocoa powder
3/4 cup boiling water

1 1/4 cups whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

3/4 cup organic, unsalted butter, melted
1 1/2 cups pure cane sugar

2 large organic eggs

1 cup organic coconut milk

Directions

Preheat oven to 350°F. Grease two 9-inch springform pans with butter.

Combine the chocolate chips and cocoa in a mixing bowl with the hot water. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

In a bowl mix together the flour, baking soda, baking powder, and salt.

In another large bowl, use an electric mixer to beat butter and sugar until combined. Add eggs, one at a time until thickened slightly and lighter in color (about 3 minutes).

Slowly add the coconut milk to the egg mixture, and then the melted chocolate, beating until well combined.

Add flour mixture and beat on medium speed until just combined.

Divide batter between the two pans, and bake in middle of oven until a toothpick inserted in center comes out clean, 25-30 minutes.

Cool cake completely before frosting.

Coconut Buttercream

Ingredients

3/4 cup butter
2-3 cups organic powdered sugar
3/4 cup organic coconut milk

unsweetened coconut flakes, to taste

Directions

Use a mixer to combine butter and powdered sugar.

Add coconut milk a little at a time. Add more powdered sugar to reach desired consistency.

Top with unsweetened coconut flakes to your liking.

When it comes to his birthday dinner (or a birthday observed dinner in the case of busy schedules), I like to make dinner (and dessert!) for my Special One. However, in the case of lunch, it’s ok to treat him and let someone else prep his birthday meal. Thus the choice was his, and he chose Penn Avenue Fish Company because, as you may recall, he really loves sushi (and I really love him!).

Situated in the Strip District, the restaurant’s industrial interior feels a lot like you’re wandering amongst the fish mongers of an early morning market. The quality of the fish also evokes a fresh market. It’s all the perks without the overwhelming smell of a fish market.

Sneaky Pete
Grilled salmon on whole grain ciabatta with fresh arugula, hearts of palm and spicy avocado crẻme sauce

Pro: The Sneaky Pete is a perfect sandwich. Avocado and salmon together are one of my favorite combinations, and I obviously appreciate a whole-grain bread.

Con: I ordered the Sneaky Pete the first time I went to the restaurant, and I haven’t been able to stray from it. Just when I’m about to pronounce a different fish sandwich’s name, I find myself saying, “I’ll have a ‘Sneaky Pete’ please!”

Luckily, my Special One and I believe in sharing & caring and family style for just about every meal to date. Thus I was able to combine creature comforts with menu meandering and a whole lot of sushi sampling!

For the review of this sushi, I defer to the birthday fella, who has a LOT of experience with chopsticks, soy sauce and depleting the ocean of its sushi grade fish. “I think this is my favorite place for sushi in the city. It’s really good quality fish at a great price, and it’s not masked by potent flavors that hide the fish quality and cost a fortune.”

There you have it!

P.S: We still really love Fukuda too!

Bacon and beets. Together, they create alliteration. They go together, and in some cases, one leads to the next. In this case, I was on a trip to the Public Market to pick up my Special One’s Bacon-of-the-Month subscription (a special vanilla-infused, bourbon sort), and I made a stop at a farmer’s stand. “Do you have any beets?” I said. “We have one really sad beet. It’d be good for juicing though.” “Perfect,” I said. Then she gave me a giant beet for free! Bacon and a beet.

While we’re on an alliteration kick… beets are beautiful and bold and beneficial for your body, so bottom’s up!

Juice of the Week documents my goal to drink fresh juice daily (made in batches weekly).

Makes 2 Quarts
6 lbs organic carrots
1 really large beet, peeled
1 large chunk of fresh ginger, peeled

My Special One’s mom gave him some good advice for a nutritious life- half of your plate should be fruits and vegetables, which it seems, is why dessert is usually served on a separate plate!

April is the month of my health-conscious, Special One’s birthday. The more elaborate plans were slated for a birthday observed date, but I couldn’t let his actual day pass without a little token of birthday cake, and the least I could do was stir in a good portion of fruit! I also thought I owed him some bourbon!

I would recommend this denser, honey-sweetened cake as a breakfast slice, since it’s close to a sweet bread, but that idea depends on your a.m. bourbon habits. Either way, this is a slice best served warm with a dollop of whipped cream or vanilla bean ice cream! For an extra bourbony drizzle, I whisked together a spoonful or two of Trader Joe’s Fleur de Sel caramel sauce and a healthy drop of Wild Turkey bourbon.

Brown Butter Strawberry Bourbon Cake
makes one 8-inch round cake
Recipe adapted from Roost

Ingredients

4 Tablespoons butter

2/3 cup almond flour
1 cup whole-wheat pastry flour
1/4 teaspoon salt
1/2 teaspoon baking soda

2 Tablespoons local honey
3 organic eggs
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract

1/2 cup organic strawberries, quartered (about 4-5 med/lg strawberries)
1/4-1/2 cup roasted, salted almonds, chopped

1/8 cup bourbon (Wild Turkey)

Directions

Preheat oven to 350F. Grease an 8-inch round cake pan.

Melt butter in a small pan over medium/low heat until browned and fragrant.

Set aside. Whisk together the flours, salt and baking soda until combined.

Add honey, eggs, vanilla, almond extract and brown butter.

Use a spatula or mixer to blend until smooth.

Pour mixture into a bowl and fold in quartered strawberries. Pour batter into prepared cake pan.

Top with chopped almonds. Add strawberry garnish.

Bake for 35-40 minutes, until a toothpick inserted comes out clean. Remove the oven to a cooling rack.

Poke holes throughout the top of the cake with a skewer. Pour the bourbon over the cake.