tastytipsytime

Miso glazed Chilean sea bass 🐠 made with soy, brown sugar mirin and sake. I can’t remember the amounts but it came together very quickly and tasted like a restaurant dish.

If you want to eat more salad, the secret is adding sweet & salty. This kale salad has roasted delicata squash from earlier in the week and some feta. 🥗

Other favorite add ins are corn, toasted nuts and red cabbage for color.

If you can, a homemade dressing really makes it even better.

Made a simple roast chicken with method of salt, pepper, trussing and high heat…. Cannot believe how crispy the skin was and how delicious it turned out without any butter or oil!

Dreaming of these short ribs and Singapore noodles from

This Sea Salt Pot De Creme with Valrhona ganache & salted cookies was the most decadent and delicious dessert ever 🍪 🍮

I tried this as part of the brunch menu at Mar’sel and it was worth every bite.
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This ramen from .sushi was the best I’ve had in a while. Extremely flavorful and I loved the ground pork because it lasted through the whole bowl of noodles 🍜

Tan Tan Ramen
mild spicy miso pork, bok choi red bell pepper, radish sprout miso sesame chicken broth
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These oven-roasted lamb chops made by were sooo delicious. Not a single one was left behind.

Smothered in fancy mustard from France, topped with freshly made breadcrumbs and roasted for about an hour at 400 degrees. She also made a reduction from a jar of pomegranate molasses which was the tastiest pairing.
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I've been dreaming about this dessert from since we had it a couple weeks ago...

We were thrilled to see profiteroles on the menu which is a favorite of ours and I can never resist a crumble. Both were excellent and 100% worth going back for.

🥧 Blackberry apple crumble
with vanilla gelato

🍨 Trio of Profiteroles with 3 different flavors of gelato and homemade hot fudge

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Favorite summer lunch 🦞 🍟
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Summer fruit bowls are my absolute favorite 🤩

What’s your go-to combo? 🍑 🍓
I love having berries and stone fruit.

Because the fruit is so sweet this time of year, I skip the granola and just add whole milk greek yogurt and a generous squeeze of flaxseed oil.
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🍓

Never met a Brussel I didn’t like…

Brussels Sprouts with greek yogurt, blue agave, berbere spice… these were really interesting (in a tasty way!) because they had a sweet flavor.

The best part is the skin… am I right?

For this one, I didn’t even put butter on it - just dry skin and 450 degrees did the trick.

I love roasting it with chickpeas in the same pan and mixing in fresh spinach after it comes out of the oven.
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PART 3 continued from ⭐ ⭐ ⭐ Epicure restaurant in .... the dessert here deserves its own chapter.

Since we chose the tasting menu, there weren't any decisions to be made until this point. Then came the cheese cart with the unlimited tastings... it would not have been such a hard decision if we weren't so full already but our enthusiasm won over and we tried a variety.

The lemon dessert came next and this was my favorite. The beauty of the dish and the surprising texture and pear flavor on the inside was so delightful. It's hard to describe but it was just.so.good.

LEMON FROM MENTON squeezed into juice with lemonade frosted with nitrogen, flavoured with pear and lemon-thyme.

Then came the chocolate dessert... the menu has since changed I don't remember the exact description but it was Cuban chocolate in different textures like nougat and actual chocolate candy and then served with a saffron sauce. The only time I've had saffron before is in Persian food so this was a surprising yet delicious pairing.

We also received a chamomile-tea flavored jelly spoonful which was a nice palate cleanser.

The next choice we had to make was from a macaroon and chocolate chest... at this point we were absolutely stuffed but how can you say no to macarons in Paris??

Our souvenir from the evening was a loaf of bread to bring home - the perfect snack for us to bring Champagne tasting the next day.
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PART 2 continued from ⭐ ⭐ ⭐ Epicure restaurant in .... I never truly knew what truffles looked or tasted like before this dish.

BRESSE FARM HEN POACHED IN A BLADDER hen breast with yellow wine, crayfishes, green asparagus and morels, legs cooked in a broth of leeks, potatoes and black truffles.

The chicken was incredibly tender & moist, which was from the unique/shocking way it is cooked - poached in a pig bladder! The sauce was so rich and flavorful and eating big pieces of truffle was an experience in itself.

The fish was served before the chicken and the perfect transition from the rich macaroni to something lighter and delicate. I absolutely loved the flaky, thin crust on top of the fish and the olive oil sauce.

LINE-CAUGHT WHITING FISH FROM SAINT-GILLES-CROIX-DE-VIE in a crust of bread with almonds, « New-Zealand » spinach and olive oil flavored with curry and péquillos pepper.
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Our meal from
⭐⭐⭐ Epicure restaurant in was a truly magical experience...

I've been struggling to post about it because it was such an extraordinary experience and hard to sum out. So here we are, 2 months later 😂

Not only was the food spectacular but there were so many little details in the restaurant, like heated windows (!), that made it so lovely.

Also, I've been to many restaurants that bake bread each day but this was the first I've been to that grinds their own wheat to make the flour for the bread each day.

Each dish was exquisite, surprising and delightful in the best way. We had the tasting menu and below are the first few dishes we started with, along with some amuse bouches to start.

The caviar layered on top of mashed potatoes and fish was so decadent and delicious. Everyone at the table was speechless while eating it.

The lobster had the most delicate flavor and texture.

And I actually had to call the waiter over when I was eating the macaroni stuffed with foie-gras for advice on whether I should be finishing it (he said Yes) or saving room for future dishes. It was absolutely divine.

CAVIAR FROM SOLOGNE « ratte » potatoes mousseline smoked with haddock, buckwheat crisp with a slightly sour dressing.

LARGE LANGOUSTINES lightly cooked with lemon-thyme, « onion-mango » condiment, broth of the claws with citrus fruit and coriander.

« CANDELE » MACARONI with black truffle, artichoke and duck foie gras, gratinated with mature Parmesan cheese, black truffle juice.
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Hot days like today have me dreaming about this ice cream….

We had heard so much about the famed but by the time we got there it was closed. So we were absolutely tickled to stumble upon a quaint corner bistro that had a Berthillon ice cream stand, just a couple blocks away.

The dark chocolate and caramel were some of the best we’ve had 🍨.
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The coziest, soul-satisfying, heartwarming meal I had in Paris was this Veal Blanquette with pearl onions, carrots, button mushrooms from . Dipping the fresh baguette into the sauce was practically a meal on its own.

Also, my husband said the burger was the best he's ever had (!). Look at that grainy mustard.
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Been dreaming of these profiteroles nonstop…

Why can’t I find them in LA??
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How amazing is this presentation of escargot? I love when it's served in the shells like this even if getting them out takes me some time. 😂 🐌

For this leisurely lunch at we were seated at a tiny table by the window, with both of us facing the street. It was so lovely eating slowly and people watching.

We started with fries, escargot and beef tartare. The tartare was slightly seared, which gave it a deeper flavor.

They actually brought out another side table to add to ours when our duck confit came because it wouldn't fit on our table. This was absolutely delicious.
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Channeling this vibe tonight 🥂 🍾

How cute is the garnish on the glass? I just love all the details.
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Oatmeal just isn't cutting it after these decadent breakfast spreads from . 🥐 🍳

The bread basket included croissants, chocolate croissants, brioche bread and a new mini muffin or baked good each morning with this adorable jam display.

I also tried the most perfect poached eggs, a Benedict on said brioche bread and a side of ham. Served with fresh grapefruit or orange juice.
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Happy Friday friends! Do you have any fun plans this weekend? I'm still dreaming of our experience .

This restaurant was such a vibe. It was a swanky lounge, club and high end dining all in one. The food was incredibly delicious and truly unique and the service were outstanding. I wish we took better photos but we were just enjoying the evening so much.

Our plates were changed at least 8 times, to the point where we wanted to keep them instead of getting fresh ones because we didn't want to skip a minute of eating. 😂

My favorite thing we forgot to take a picture of - the Black Truffle Wood Fired Pide. It was like a magical flatbread pizza that we couldn't get enough of. We originally ordered 1, but then had to add 2 more because it was just so.good.

OUR MENU

Black Truffle Pide
buffalo mozzarella + halloumi + tartufata.

Crispy Baby Artichoke
labneh + preserved lemon + olive oil

Duck Kibbeh
dried fig + date molasses + tahini

Spanish Octopus
fingerling potato + biber chili vinaigrette + preserved lemon

Hamachi
jalapeno labneh + sweet red onion + cucumber + lime

Roasted Lamb Shoulder
slow braised lamb + sumac + pickles + house lavash

Middle Eastern Fried Chicken
tahini + za'atar + hot sauce

Short Rib Kebab
chemen + truffle tzatziki + pine nut dukkah + oregano

Grilled Whole Branzino
chermoula + saffron toum + watercress

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Last night's excitement, a loose recreation of my favorite Maple Roasted Carrot Salad. 🥕🥗

I really love the variety of flavors, textures and colors from the roasted carrots, peppery arugula, salty marcona almonds, sweet berries and zingy vinegar garlic dressing.

Her original recipe is below. I halved it and made a few tweaks. I had blood oranges and bing cherries. I also use red wine vinegar instead of sherry vinegar. And didn't realize I had run out of maple syrup & goat cheese until after I started so it was less sweet and salty this time but still very satisfying. 😂 I highly recommend it!

Barefoot Contessa Maple-Roasted Carrot Salad Ingredients
☑ 2 pounds carrots, preferably with leafy tops
☑ Good olive oil
☑ Kosher salt and freshly ground black pepper
☑ ¼ cup pure Grade A maple syrup
☑ 2/3 cup dried cranberries
☑ 2/3 cup freshly squeezed orange juice (2 oranges)
☑ 3 tablespoons sherry wine vinegar
☑ 2 garlic cloves, grated on a Microplane
☑ 6 ounces baby arugula
☑ 6 ounces goat cheese, such as Montrachet, medium-diced
☑ 2/3 cup roasted, salted Marcona almonds

Preheat the oven to 425 degrees. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Toss with a metal spatula and set aside for 10 minutes.
Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
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