Mini M&M Chocolate Cookies

Saturday, July 5, 2014

mini m&m chocolate cookies
Mini M&M Chocolate Cookies

At work, we hit a milestone in a crazy big project so we had to celebrate. We had an ice cream social for the team and one of the ice cream toppings included mini M&Ms. By the way, I was trying to figure out how to transport the sprinkles and toppings from home to work and I used my cupcake tin! Worked perfectly.
This morning as I was pulling out all my sprinkles, I thought...what do I have to hold all these? #cupcaketrayrocks #icecreamsocial

Since we had a lot of mini M&Ms leftover, I made these chocolate cookies - the recipe was easy to find...it's on the back of the package!

mini m&m chocolate cookies

mini m&m chocolate cookies

Mini M&M Chocolate Cookies
Adapted from the recipe on the back of the 12 ounce package

1 cup (2 sticks) butter, softened
1 cup (200 grams) sugar
3/4 cup (150 grams) light brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 (315 grams) all-purpose flour
1/3 cup cocoa powder (I used 28 grams of Callebaut dutch processed cocoa powder)
1 teaspoon baking soda
pinch of kosher salt
1 cup M&M minis (The recipe calls for 1 3/4 cup M&Ms but since I was using leftovers, I only had a little over 1 cup)

Note: You need to chill the dough for an hour or overnight.

1. Cream butter and sugars together in a mixer with paddle attachment.
2. Add eggs and vanilla and blend until combined.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4. With the mixer on low, slowly add the flour mixture and blend together just until combined.
5. Fold in the mini M&Ms.
6. Chill for an hour or overnight.
7. When ready to bake, preheat oven to 350 degrees.
8. Scoop out tablespoons of dough and place on cookie sheet. I like to top each cookie with a few M&Ms so I'm guaranteed some m&m on the top. If you use the full amount of M&Ms, you might not need to do this because you'll have enough M&Ms in the batter.
9. Bake 10-13 minutes. (Their instructions say 7-9 minutes for chewy cookies and 10-12 minutes for crispy, but mine were totally not done at 7 minutes)
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Peach Streusel Coffee Cake

Friday, June 13, 2014

Peach Streusel Coffee Cake
Peach Streusel Coffee Cake

It's stone fruit season. I'm in love. 
And I had a presentation to give at a meeting so I brought these. Know your audience :)

It's World Cup time! Looking forward to seeing all the games, the excitement of countries staying up to watch and cheer, lots of passionate tweets, and Cristiano Ronaldo. At work, we've been "researching" restaurants with the best TV placement for our lunches (looks like I'll be eating out for the next few weeks)!

Peach Streusel Coffee Cake
I made this once before with nectarines. This time, I added more vanilla, used peaches (the original is for peaches) and still didn't get the consistency of the liquid ingredients that the recipe calls for - oh well, it all came together.

I love coffee cakes. Not very sweet, lovely topping and, in this case, a fruit surprise.

Peach Streusel Coffee Cake
Peach Streusel Coffee CakeI used two yellow peaches in the cake (sliced thin) but you can use other stone fruit. I'd like to try some cherries and apricots!

I also used Vanilla Bean Paste because it is awesome. Have you used it? It gives you all the flecks of vanilla but it is less expensive than whole vanilla beans.



Peach Streusel Coffee Cake
When I have a meeting at work, I either bring a half-sheet or quarter-sheet pan. I bought plastic covers for them at my local restaurant supply house (similar to these) and they are pretty awesome. My covers are low profile so you can stack about three of them in the refrigerator.

Enjoy the World Cup! Between matches, make this cake! :)

Recipe:
Nectarine Streusel Coffee Cake
Adapted from Williams Sonoma's Peach Streusel Coffee Cake and they adapted it from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger (2003).

Streusel:
3/4 cup (105 grams) all-purpose flour
1/3 cup (65 grams)  firmly packed light brown sugar
1/4 cup (50 grams) granulated sugar
1 tsp. ground cinnamon
6 Tbs. (3/4 stick) cold unsalted butter, cut into small pieces

Cake:
1 1/2 cups (210 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg, at room temperature
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 cup milk (I used whole milk)
2 teaspoons vanilla paste or vanilla extract
Original recipe has 1 tsp. almond extract, but I did not include it
2 firm, ripe nectarines or peaches peeled, pitted and sliced 1/2 inch thick

1. Preheat an oven to 350°F. Line a 9 x 9 baking pan with parchment paper. (The original recipe calls for a  9-inch round springform pan.)

2. Make the streusel:  In a medium bowl, mix together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Place in refrigerator or freezer while assembling the rest of the cake.

3. Prepare the fruit: Peel the peaches (blanch in boiling water for 1 minute, then remove), pit and slice the fruit. I used two yellow peaches, but other stone fruits can be used.

4. Make the cake: Mix together flour, granulated sugar, baking powder and salt and set aside. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, vanilla and (almond extract, if using) until creamy, about 1 minute. (The recipe calls for "until creamy" but I beat the heck out of the mixture with a wire whisk and never got a "creamy" consistency - see above.) Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix.

5. Spread batter into the prepared pan and spread evenly using an offset spatula. If using a springform pan, arrange the peach slices in concentric circles from the pan sides to the center. If using a square pan, arrange the slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel.

6. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Can be served warm or at room temperature.
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How to Read & Watch your iPad or Tablet While Lying in Bed - LEVO Deluxe iPad Floor Stand!

Wednesday, June 11, 2014

  
My New Crazy Awesome iPad Stand



This post has a ridiculous title: How to Read & Watch your iPad or Tablet While Lying in Bed - LEVO Deluxe iPad Floor Stand!

But this thing I bought is the freaking answer.

First, this is not a sponsored post. I paid money for this thing and just love it. I know there are others who might want something like this too so I'm blogging about it. In fact, I already told a co-worker about it and she bought one for her husband who LOVES it!

However, I need to disclose that I'm part of Amazon Affiliates so if you click on the link and buy one, I get a itty bitty percent of the purchase (you aren't charged anything extra and I'll never know who bought it - but if you do click on the link and buy anything on Amazon, I appreciate it! It helps me buy Bundt pans and iPad Stands!)

Okay, last year I bought the iPad Air and LOVE IT. Seriously the best one they've made (I've used the older editions). Screen is awesome and the speakers are so much better than previous iPads (you can't DJ a wedding with the speakers, but they are totally fine to watch a movie, YouTube videos and listen to NPR in bed when you should be doing other stuff...)

But I was always kinda annoyed because it wasn't easy to read in bed. My arms would get tired if I was on my back holding up the iPad. Although it's the iPad Air and totally light, I have it in a case and that added weight. Sometimes I would prop it up with a pillow and lie on my side to read. Anyway, it wasn't the best solution.

After a bunch of searching and reading too many reviews, I decided to try the LEVO iPad & Tablet Stand, Deluxe Edition.

Oh my goodness.
Changed my life.
This is awesome.

My iPad Air (excuse the dust) is attached with the bungee-type cords, and you can angle it upside down
The unit is adjustable in height and the arm is adjustable at two points. The pad that holds the tablet or iPad can adjust 180 degrees (you can make it go completely flat or tilted up - so you can lie flat on your back and look up at the screen, or sit up and tilt it to the best angle. See the photos on Amazon for more positions)

It's versatile because you get four cords that hold in your device - so you can put an eReader in it, tablet or iPad.

The base is stable because it is so heavy. When the package comes from Amazon, it was in a big box. Then you tried to lift it and thought, "What's in this box? Weights?" Well, turns out there are weights in it! The base has a heavy weight so the thing doesn't tip over on you. Yeah, that's a good thing. (It could leave those furniture indentations on carpet because it's heavy so I move mine around every couple of days)

I think the unit is well made. It comes on four wheels so you can wheel is out of the room when you have a special guest (wink, wink) or you can move it in front of a chair or table too. You can wheel it into the kitchen and use it to "hold" your recipes on the iPad. Haven't done that yet...but I just might!

Photo from Amazon - not me and my dog 
My unit cost $189.99 and I bought it in May 2014. It has free shipping on Amazon but it isn't Prime so you have to wait a few days for it (Prime people know what I'm talking about...that long, long wait for things that don't come in 1 or 2 days!) There are only a few pieces to assemble, but the box is heavy because of the base. Also, this is the DELUXE version. The reviewers say it is better than the original. Having never seen the original, I spent a couple more bucks because the reviewers made it sound much improved. I believe Brookstone sells this in-store if you want to try it out...I just pressed "buy now" on Amazon and crossed my fingers that I like it. :)

Gotta go. I have to a couple books to read and YouTube videos to watch! (Oh dear, that's another post where I admit that I'm 43 but have the YouTube viewing preferences of a 14-17 year old teenage girl who watches Tyler Oakley videos. And Sup3rfruit - but they are really hella funny. Really, I tried to watch TED Talks and the like but... ;)



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Lemon Scones

Sunday, June 1, 2014

Lemon Scones
Lemon Scones

I made these scones in January and am finally getting around to posting them. I can't believe today is the first day of June! What happened to 2014?!

Lemon Scones
This is a super easy recipe. It uses buttermilk instead of heavy cream so I think it has a bit fewer calories (but don't worry, it has a stick of butter so it's plenty rich). The lemon flavor is delicate as zest is the only lemon flavor used in the recipe.

Remember, when making scones, you should be able to see little bits of butter. When heated, the water in the butter will create steam and cause the dough to puff up.

Lemon Scones
The original recipe from Taste of Home says you should make one large circle and cut it into 10-12 scones. However, I made two circles and made 12 scones from the two circles.

Lemon Scones
These are perfect with a cup of tea or coffee...perhaps some lemon curd or jam too.

Lemon Scones
Adapted from: Taste of Home

2 cups (280 grams) all-purpose flour
1/4 cup (50 grams) sugar plus additional sugar for top
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (1 stick) butter, cut into cubes
1/2 cup buttermilk
2 teaspoons grated lemon zest (original called for 1 1/2 teaspoons)

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using a pastry cutter, two knives or your fingers, cut the butter into the flour mixture until the mixture resembles crumbs. Stir in the lemon peel. Pour the buttermilk over the mixture and stir until just mixed.

Turn onto a floured surface; knead a couple times and shape into two balls (or one big one). Place the ball on a parchment paper covered baking pan, and pat into a 1/2" to 3/4" thick circle. Using a knife, cut circle into wedges but don't go all the way through the dough - you are just scoring the dough. Sprinkle with sugar.

Bake at 350 degrees F for 20-25 minutes until lightly brown on the bottom and edges. Enjoy! These are good on their own, and can be served with butter, jam, or lemon curd.
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Spiced Nectarine Cake from Bon Appetit

Tuesday, May 27, 2014

Spiced Nectarine Cake
Spiced Nectarine Cake

It's a delicious time of the year. Stone fruits. Cherries. Strawberries galore.
Awesome.

Make this cake.
Serious.
Go to the Farmer's Market, buy stone fruit and make it. You probably have all the base ingredients in the house right now!

Spiced Nectarine Cake
It doesn't make much batter (only 1 1/4 cup flour) so the fruit really shines. The batter is simply a delivery device for warm fruit. :)

Spiced Nectarine Cake
The original recipe from Bon Appetit has lemon juice and zest. Um, I totally forgot to add them, but I did take the suggestion of the reviewers and added some vanilla extract. I also baked it in this glass pie plate - the recipe calls for a 9" springform pan.

Spiced Nectarine Cake
You can serve it on a plate with some coffee, tea or even a scoop of ice cream. Or, you can be like my co-workers, cut a slide and use your hand eat it like a pizza during the meeting.

Spiced Nectarine Cake
Wow. Two blog posts in two days. And I served this cake this morning, and I'm posting it tonight. Finding my camera again has given me lots of inspiration!

Take care, Mary the Food Librarian

P.S. Make this cake!!!

Spiced Nectarine Cake
Adapted from Bon Appetit, August 2005

Difference from the Original Recipe on Epicurious:
1. Totally skipped the lemon juice and zest. Totally skipped it because I totally forgot to add it.
2. Added vanilla extract.
3. Did not have self-rising flour, used a mixture of flour, baking powder and salt
4. Only needed 3 nectarines - recipe calls for 5.
5. Baked mine in a glass pie tray (because my springform pan was in use).
6. Forgot to sprinkle the topping on the cake before placing in oven...pulled it out after 15 minutes of baking and sprinkled on top. Yes, I was a bit tired when I made this!
7. You can substitute peaches, apricots or plums.

Cake Batter:
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (150 grams) sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups (175 g) all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon kosher salt
3 medium nectarines, sliced, not peeled

Topping:
3 Tablespoons sugar
3/4 teaspoon ground cinnamon

1. Preheat oven to 350°F. Butter a 9" springform pan or pie tin.
2. Sift together the flour and baking powder. Whisk in the salt.
3. Using a paddle attachment, cream the butter with sugar until light and fluffy, about 3-4 minutes.
4. Beat in the eggs, one at a time until blended. Add the vanilla.
5. On low speed, add the flour mixture and mix until just blended. Don't overmix.
6. Spread into the pan.
7. Arrange a layer of nectarine slices.
8. Mix together the topping ingredients. Sprinkle over the cake.
9. Bake until cake is golden brown and tester inserted into center comes out clean, 50-60 minutes.
10. Serve at room temp or warm from the oven.
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Banana Nutella Swirl Muffins

Monday, May 26, 2014

Banana Nutella Swirl Muffins
Banana Nutella Swirl Muffins

Bananas.
Nutella.
All in a muffin.

Let's do it. I found this recipe on The Novice Chef's blog. I had some very sad looking bananas in the fridge and wanted to use them up...and I had a new jar of Nutella. Match made in heaven!

Banana Nutella Swirl Muffins
The recipe is easy to make. Normal muffin blending with a dollop of Nutella on top. I ran about 1/3 cup of Nutella through the microwave for about 15 seconds. That made it easier to scoop and swirl. I also did not include the chopped pecans in the original recipe.

Banana Nutella Swirl Muffins
By the way, I found my camera! It's been "misplaced" for several months now...and I almost gave up hope. You know when you place something in a super SECRET place...so secret that you forget where you put it? That's me.

I could blame the fumes from the floor refinishing or paint, but I was trying to be clever...and so failed. The camera was put in a bin of kitchen equipment, with other stuff on top. I've lifted the lid on every box in the house and missed it. Yesterday, when I was putting away loaf pans in that box, I found the camera! Whoo hoo!

Note to my family and friends: Because I seem to forget this kind of stuff, I don't "hide" money around the house. Don't bother opening every book in the house looking for money when I'm gone... :)

Banana Nutella Swirl Muffins
All the muffins are unique based on your swirl pattern. Because of the Nutella, the top can get a little messy. You might want to serve them with a napkin (or you can just lick off the Nutella from your fingers!)

Banana Nutella Swirl Muffins

RECIPE:
Find full recipe on the Novice Chef's Blog here:  http://www.thenovicechefblog.com/2013/01/nutella-banana-swirl-muffins/
My changes: Did not include pecans.
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Chocolate Scones with White Chocolate Chips

Wednesday, May 21, 2014

Chocolate Scones with White Chocolate Chips
Chocolate Scones with White Chocolate Chips

I was going through my chocolate stash and found some white chocolate chips that I forgot about. Thus, chocolate scones with white chocolate chips!

Chocolate Scones with White Chocolate Chips
I'm such a fan of scones. They are easy to make in the morning and are perfect for a morning meeting. My department has a standing weekly morning meeting, and I bought these to share.

After the meeting, I placed the "leftover" scones on a table for other staff to eat. I ran into a colleague later that morning holding one of the scones. As she walked by, she said, "I'll eat anything you bake. You can make mud pies and I'll eat 'em." Hee hee.

Chocolate Scones with White Chocolate Chips
The dough comes together very quickly. Remember - don't overmix scones. I like to make smaller scones (more to share) so I made two circles and cut each into 8 pieces. Brush some cream on top and finish with a sprinkle of sanding sugar. (I totally use sanding sugar on everything...well, except a chicken dinner, but pretty much all baked goods!)

See you soon - I'm going to try and blog more...life has been really busy! Also, my nice camera is still MIA so these photos are from my Samsung phone.

I hope you make these scones someday. They make people happy. - mary

Chocolate Scones with White Chocolate Chips

Chocolate Scones with White Chocolate Chips
2/3 cup of heavy cream (plus a little more to brush on the scones)
1 large egg
1 teaspoon vanilla extract
1 3/4 cups (245 grams) all purpose flour
1/4 cup (25 grams) Dutch-processed unsweetened cocoa powder (I use Callebaut)
1/2 cup (100 grams) sugar
1 Tablespoon baking powder
1/4 teaspoon kosher salt
6 Tablespoons (75% of one stick of butter) cold unsalted butter, cut into small pieces
1/2 cup white chocolate chips
Sanding sugar (optional)

1. Preheat oven to 375 degrees F.
2. Mix together in the measuring cup or a small bowl the cream, egg and vanilla.
3. In a large bowl, whisk or sift together the flour, cocoa powder, sugar, baking powder and salt.
4. Cut the butter into the flour mixture with a pastry blender, two knives or your fingers until the butter is pea-size.
5. Add the white chocolate chips to the mix and stir to blend.
6. Pour the cream mixture over the batter and mix until just blended together. Don't overmix and it's okay if you don't get it all incorporated because you'll knead it a bit in the next step.
7. Place the dough on a floured surface and knead to pull everything together but try to handle the dough as little as possible.
8. For mini scones: I split the dough in half and made two circles and cut each into 8 wedges. If you want larger scones, you can press it into one circle and cut into 8 wedges.
9. Place the scones on a baking sheet (I use parchment paper for easy clean up) and brush the top with a little cream or milk. Sprinkle sanding sugar on top.
10. Bake for 17-20 minutes (depending on the size of the scones and your oven) until they are firm around the edges.
11. Cool on wire rack and enjoy!
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Smitten Kitchen's Strawberry & Cream Biscuits

Wednesday, April 30, 2014

Strawberry and Cream Biscuits
Strawberry & Cream Biscuits

It's hot in Los Angeles.
Like 91 F hot.
And our poor Dodgers get rained/snowed out in Minneapolis.
I wish I could send Minneapolis some of our heat. And they give us some of their snow pack for our drought!
(Don't get me started on the whole Clippers fiasco. I hope Oprah buys the team.)

Strawberry and Cream Biscuits
These are like scones/biscuits. Cut up strawberries and fold in with the flour/butter mix. Be sure to coat the strawberries in flour before adding the cream.

I cut them into rounds. Next time, I would have thicker biscuits. I think these are a little too thin.

Strawberry Biscuits
Nothing like a light biscuit filled with strawberries!

This happened this morning at the #farmersmarket. Strawberries. Strawberries. 1/2 flat.
It's strawberry season in California now (well, we grow strawberries all year, but now they are crazy sweet good). Like "get 1/2 flat of strawberries (6 green plastic containers) for $9-11 at the Farmer's Market" strawberry season. Deliciousness.

When you get some strawberries (hopefully California grown!), make these Strawberry & Cream Biscuits from Smitten Kitchen.

RECIPE: Click here to go to Smitten Kitchen's blog and recipe
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Fava Beans with Meyer Lemon, The Vegetable Diva

Wednesday, April 16, 2014

Fava Beans, the Vegetable Diva
Fava Beans with Meyer Lemons

It's Fava Bean season! It's a bit early (the farmer's market vendor says it has been so hot in Central California that things are burning up and coming up early). The season is pretty short so get them when you see them.

And get them when you are full of peaceful zen and patience.

To me, Fava Beans are vegetable divas. They require TWO peelings. But there is a reason why Mother Nature gave it so much padding - to protect it's yummy center.

Fava Beans, the Vegetable Diva
Russ Parson's of the Los Angeles Times recommends buying a POUND of fava beans PER PERSON. Serious. There is a lot of organic compostable waste in fava beans.

First, you remove the pods from the bean.

Then, blanch the pods in boiling water for a minute or so.

The pods look milky white. But you aren't done. You need to remove that white layer to grab the beautiful green fava bean.

Fava Beans, the Vegetable Diva Fava Beans, the Vegetable Diva
To get the bean out, I split the white layer with my nail. You can't just pop it out. You need to peel/slit the outer cover. Dude, I warned you. DIVA VEGETABLE.

Finally, after getting to the fava, you might be exhausted. So go simple and saute the beans with some olive oil and Meyer lemon zest. Finish with some good sea salt and cracked pepper.

FarmersMarketCollage2014
Here are some other pretty things I found at the Farmer's Market. I'll post something I made with these strawberries this week!

Recipe:
Fava Beans with Meyer Lemon

Fava Beans, the Vegetable Diva
1. Listen to an audiobook and get the fava beans out of the pods.
2. Blanch beans for a minute or so.
3. Remove the outer milky layer to reveal a bright green bean.
4. Saute beans in olive oil.
5. Zest a lemon into the pan, to taste.
6. Top with sea salt and cracked pepper. Serve immediately (well, after you take a photo! :)

Here's some other recipes:
LA Times: 6 Recipes for Fava Beans
The Kitchn: 5 Ways to Cook Fava Beans
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red | seven restaurant - Wolfgang Puck - West Hollywood

Tuesday, April 8, 2014

red | seven restaurant, west hollywood
red | seven by wolfgang puck
west hollywood

The other day, I enjoyed lunch at red | seven restaurant in West Hollywood. Located in the Pacific Design Center (blue building), it's one of Wolfgang Puck's restaurants.

I have so many memories of the Pacific Design Center. Oh no. Not what you think... I was definitely not shopping there with an interior designer (non-profit salary = garage sales & Ikea). But my former workplace, Project Angel Food held an annual fundraiser called Divine Design in the PDC (they still have it every December, but the location has changed). We received donated fashion and furnishings and sold it at discounted prices. My co-workers and I (you know who you are Safe Cozy and Zipper Friend) were in the PDC for days on end - setting up for the special event, training volunteers, selling merchandise and carrying walkie talkies all day (this was 17-18 years ago and no one had cell phones). Before that, I was in the PDC volunteering for The NAMES Project: AIDS Memorial Quilt exhibit. Sorry to go take you on a stroll down memory lane when all you really want to hear about is my lunch...but the PDC holds very different memories than most, and they don't involve $10,000 foot stools. 

Anyway, back to lunch! It was my first time at red seven and I really enjoyed it. It's only open for lunch M-F.

There were several people at lunch and they indulged me in taking photos with my cell phone and the VSCO Camera app for Android. I've trained my friends and family well. :)

Here is what we had:

red | seven restaurant, west hollywood
The balsamic reduction is delicious in this rich olive oil.

red | seven restaurant, west hollywood
Miso Salmon
rice gnocchi, stir fry vegetables, miso aioli (i scratched the aioli) $16
This was my meal and it was very good. The menu had "rice gnocchi" and I didn't know what that was...turns out it is mochi or rice cake slices (you can find them in Chinese and Korean cuisine). What? A combo of salmon, miso and my favorite mochi? Deliciousness. 

red | seven restaurant, west hollywood
red | seven Burger
cheddar cheese, pickles, bacon, remoulade, brioche bun, with fries $16
Two of the guys got this. They said it was tasty but the "medium" they ordered was more on the "medium rare" side. The choice of sides include fries, sweet potato fries, or a mix. I'd like to try the sweet potato fries one day. I'm a sucker for them. The bun is brioche and I told them about making brioche - and discovering it's just a butter delivery device. But don't worry, one of the guys ran a 5K obstacle course over the weekend so he already worked it off. :) (And that was a completely random "review" of the burger)

red | seven restaurant, west hollywood
Turkey Cobb Salad
with avocado, egg, bacon, tomato, blue cheese, balsamic $12
Lovely presentation on the cobb salad and a perfect portion for lunch. 

red | seven restaurant, west hollywood
Quinoa and Beet Salad
goat cheese, orange, arugula, pistachio, citrus dressing $15

red | seven restaurant, west hollywood
Tuna Salad Sandwich
avocado, smoked bacon, rustic roll, with fries $14

The restaurant wasn't crowded on a Monday for lunch, and the decor is subtle and relaxing. The wait staff was super friendly too. 

If you are in West Hollywood, try the red seven restaurant. It's in the PDC, which is across the street from the beautiful new West Hollywood Library - you should definitely go to the second floor and see a great view of the Hollywood Hills. (My plug for libraries of the day - Done.)

Pacific Design Center
West Hollywood, California
Monday-Friday for Lunch
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