Sox Game, Running and Pesto

Parade at The Cell

I started the weekend out by taking my little guy to the Sox game at which he got to parade around the field before the game with his T-Ball team.  The only thing more fun than a baseball game is getting to see your son this excited to be on the baseball field.

Foster Ave. Beach - Run Start Point

As if the baseball game wasn't awesome enough; my run this weekend was much better than last weekend's painful slog.  The weather was perfect, I hydrated and took in GU along the trail which made the difference between being able to function and being a hot mess, like last weekend.

Hot Pink Roses

Then a friend stood in a very long line to get me the Farmers Market Doughnuts, met me back at my place and, wait for it...the doughnuts were warm and they came with gorgeous roses.

Basil for Munch Pesto

Finally, a challenge.  I ate at Munch, a vegetarian restaurant in Oak Park and I ordered the special which was pesto pasta.  The pesto was vegan and I absolutely loved it; so much so that I tried to sweet talk the recipe out of the waitress.  Apparently the recipe came from the owner's Grandmother and it would not be revealed.  In fact, the waitress kept looking nervously over her shoulder like she was divulging C.I.A secrets as I tried to gently coax the ingredients out of her.  I was able to get a few tips on how the pesto was made before she ran off claiming she needed to help another customer.  I will be attempting to replicate that recipe and taste in the coming days.  

Best Croissants in Chicago - Floriole

Cappuccino

After savoring croissants in France with their flaky, golden outside and folds of salty, buttery goodness inside, I was pretty certain nothing would come close to that perfect in Chicago, or in the United States for that matter.  For the record, I feel the same way about Chicago style hot dogs.  That kind of perfection on a poppy seed bun cannot be replicated.   

That said, having breakfast at Floriole Cafe and Bakery is about as close as you are going to get to Paris.  The croissants attain the level of quality you will find in any boulangerie.  However, just like a Chicago hot dog really doesn't feel right without a heavy Chicago accent next to you, a croissant doesn't feel completely right without the cigarette smoke swirling, French speaking folks who are impossibly chic and put together.  Floriole is in Lincoln Park and the little piece of Webster Avenue that the restaurant occupies, feels somewhat French.  Just replace the cigarette smoke and French dialogue with North Face jackets and $700 baby strollers.

Pain Perdu

Ham and Gruyère Croissant

View from the open front of the restaurant

Lovely Panino's

This little café was always my absolute favorite place to get breakfast in Sayulita. Thankfully, they opened two more locations in Bucerias which is so close to my parents place that I can walk there on the beach.

To wake up in the morning, walk on the beach with the waves crashing in to get the most delectable egg/sharp white cheddar/bacon bagel with a spicy chipotle sauce and a cappuccino to boot, pinch me my darlings, just pinch me.

Yesterday, I took the little man with me and he was in heaven with the blueberry pastry pictured. He topped off his meal with hot chocolate that consisted of melted chocolate mixed with heavy cream, whip cream topping and chocolate syrup dribbled on top. Afterwards we walked back home and I got to watch my son skip on the beach, throw rocks in the ocean and stop periodically to make "sand angels". Life is beautiful. xoxo - AJ

Panino's Information

Sayulita store # 1

Delfín # 1 Centro
Sayulita, Nayarit
c.p. 63732
Open every day from 7am-6pm

Bucerias store # 2

Plaza Los Amores
Local # 1
Terralta, Bucerias
Nayarit c.p. 63732
Open Mo-Sa from 7:30am-8pm
Sunday from 730am-4pm

Bucerias store # 3

Ave. México corner_w/Josefa O. de Dominguez
Playas Pacifico, Bucerias
Nayarit c.p. 63732
Open every day from 8am-4pm
Store operates from Nov-May

Chi Town Cook in Atlanta

I am in Atlanta visiting my "little" brother and his lovely wife this weekend. They took the shorty and me to the Mellow Mushroom for pizza and apparently the "mellow mushroom" name has nothing to do with the edible mushrooms that were on our pizza. Frankly, when pizza tastes that amazing, I really don't care what they do with their free time. This pizza had a Parmesan crust that was buttery and salty with a hint of garlic. The pie had an oil and garlic base topped off with artichokes, portobello mushrooms, feta and provolone cheeses and steak. Wow, many pleasurable groans around the table.

As if the pizza was not enough, we then went back to my brother's place and celebrated my son's 4th birthday with sweet tea and Vodka and cupcakes. There were three delicious cupcake flavors chosen for the occasion that were all very little man friendly; peanut butter and jelly, cookies and cream and coconut. The cupcakes came from a little bakery in this Midtown section of Atlanta where my brother lives called Chocolate Pink. More deep groans.

So now I am going to sign off with a content and very full stomach.

Cheers from Hotlanta y'all!

Sweet Potato Banana Pancakes with Pecan Cinnamon Butter and Spiced Rum Whipped Cream

First off, it's early and I was up late last night watching the Golden Girls and flipping through cookbooks. Really, I ask you, is there a better way to spend a Friday night? I think not.

Anyway, with my evening of craziness and the little guy waking me up at 6 am, I needed some serious coffee. Hence, the coffee picture. That cup saved me from tripping over the trucks that currently litter my kitchen floor. So really, the picture of the coffee is more of a safety measure than just a picture of a cup of coffee.

Now, about these pancakes. I have been playing around with this recipe for quite a while on paper. Finally, with an over-ripe banana calling for me on my counter and a sweet potato that would be going to the dark side soon, I decided to do a test run. The pancakes alone are good but put them with the pecan butter, syrup and rum whipped cream and you will be in a very happy place.

This dish reminds me of the Bongo Room in Chicago where they have items on the menu like Blueberry Cheesecake Pancakes and Chocolate Tower French Toast. I used to frequent that place every Sunday morning before my shorty came along and I highly recommend it to anyone who is in the South Loop or Wicker Park neighborhoods. Have a Mimosa and a crazy pancake dish for me! If you are not in Chicago, just make this dish with all the toppings, put on some funky music, imagine being surrounded by a bunch of hipsters and poof, you are at the Bongo Room! Enjoy! AJ – xo.

Recipe :

Pancakes:

1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons kosher salt
4 teaspoons baking powder
3 tablespoons brown sugar
Pinch of nutmeg
Pinch of ground cloves
Pinch of pumpkin pie spice
2 cups whole milk
1 medium banana mashed
1/4 cup ricotta cheese
5 teaspoons melted butter
2 eggs
1 sweet potato, skinned, roasted and pureed

Mix together the dry ingredients with a fork. Whisk the wet ingredients with the pureed sweet potato and banana until smooth. Fold the wet ingredients into the dry ingredients and mix until just combined.

On a griddle, melt a tablespoon of butter and spread it all around. Place 1/4 cup of the batter on the griddle and cook until the pancakes puff up. Flip and do a couple minutes on the other side.

Serve hot with a chunk of the pecan cinnamon butter, maple syrup and a dollop of rum whipped cream.

Pecan Cinnamon Butter:

1/4 cup pecans toasted, cooled and chopped fine
1/2 pound butter softened (I used Kerry Gold salted)
1/2 teaspoon cinnamon
Pinch of kosher salt
1 teaspoon vanilla
1 tablespoon brown sugar
1 tablespoon honey

Mix all of the above ingredients together in a stand mixer. Dump mixture onto parchment or wax paper and mold into a log. Wrap and put in the freezer for at least 2 hours.

Whipped Cream:

1 cup heavy whipping cream
1 tablespoon rum
1 teaspoon vanilla
3 tablespoons granulated sugar
1 teaspoon cinnamon

Whip the cream until soft peaks form. Add in the rum, vanilla, sugar and cinnamon and whip until stiff peaks form. Serve!