TECH TALKat home in the curious city

Although I catch on pretty quickly with new technology, I am always more than a little reluctant to try something new the first time. Today, my guest blogger is BDF, who actually studied computers in college. *Insert nerd snort here* As you can imagine, he is the one always introducing me to new apps and fixing the internet. BDF will share how he used his tech savvy to do a cable TV workaround for our home, and I will focus on some everyday useful apps.

BDF

We are one of the many households who have cut the cable cord. Not to say that we don’t watch movies and TV; we still watch plenty of TV. From Say Yes to the Dress to Breaking Bad. We watch all of our TV from online resources and in this post I’ll explain our setup.

Although we have an LCD Samsung TV, it is not a SMART TV so we needed a device that accesses the internet and displays it on our TV. I didn’t want to plug a laptop in and out every time we want to watch TV so we have the Acer RL70-UR10P Desktop which is a wi-fi enabled nettop that is running Windows 7. A nettop is a small computer without an optical disc drive. We needed Windows 7 because some of the websites I use to watch Korean TV shows (not dramas, more like variety shows) require Windows. Also, it's always plugged in and comes in handy when we need to look at slideshows or youtube clips. The nettop came with 2GB of ram, which isn’t enough to stream HD content smoothly so we bought an additional 2GB.

For the keyboard, we have a FAVI Entertainment SmartStick Wireless Keyboard with Touchpad Mouse, FE02RF-BL. It’s about the size of long cellphone and it does the trick. The keyboard even has a small little touchpad that allows us to point and click without needing a bulky mouse.

With this set up, we can watch almost anything we want with one exception. Sports. With the Dodgers being on FIRE and football season coming up, we need, actually I need to be able to watch the Niners play. So the next piece that will complete our set up will be a HD TV tuner. Hopefully we can get the major networks broadcasting over the air and I will test be testing this out this week to see what kind of reception we get.

JUNETTE

I try to keep my phone simple and uncluttered without a million apps. It's hard because there are apps for just about everything out there. I tend to gravitate towards apps that are aesthetically pleasing and intuitive to use.

Evernote is my absolute favorite app, and I use it every day without a doubt. My techy alternate persona would have the elephant logo tattoed over my heart. I like that Evernote is accessible via phone and computer. You can even download the web clipper so that you can save things to Evernote directly from your browser. On grocery shopping days, I go through my recipes and type in my list on my laptop. Then when I'm at the market, I pull up my list on my phone. My favorite feature is definitely the checkbox. Nothing is more satisfying than checking off items on my Evernote. I have a few basic categories, and I use Evernote to collect links for DIY projects, my workout routines, and compilation of random research I've done. You can also share notes with others, which comes in handy when I want to share links or send BDF to the market.

Feedly is another app I use everything. I know I'm late to the RSS/feed game, but I arrived at last. I used to open up my daily links one by one in my browser. I kept hearing this buzz around Google Reader... but only because it was shutting down. In my search for an attractive but not too complicated feeder, I saw a lot of crazily complex and ugly apps. I like Feedly because I can subscribe to specific blogs, instead of having the news of all the world displayed at once. I know I could expand my use of it to fit all my needs, but I still read my news on a separate app (NPR).

Shapely is my favorite photo editing app, which I like to use in conjunction with Instagram. I seriously cannot believe Shapely is free!!! And I kind of feel sad that I'm sharing it with our dear readers because I was secretly hoarding this app. It makes my photos look that much better! I'm so greedy, I know.

Those are all the apps I can truly recommend right now. I keep it simple, and pretty low tech. A few other apps you could check out are 1) Trello - which BDF recommended to me as a project management tool. It works on both your phone and computer like Evernote does; 2) Stitcher - through which I discovered there's a whole world of podcasts out there!!! It's pretty crazy.... a podcast for every interest and every type of listener you could imagine. I only use it to listen to This American Life, which is great because otherwise I wouldn't have a chance to listen to it. If I listened more to podcasts while commuting or at work, I think I would use this app at a much higher level; 3) Day One - a daily journaling app which I only downloaded because it was free during the iTunes anniversary! It has great reviews though; 4) Everest  is a handsome app, which I wish I had more time and energy to fully utilize. It's an app that helps you reach your goals, one day at a time. And no, "start using Everest everyday" is not one of the goals in my Everest app.

ONE GOOD INGREDIENT: PEARSat home in the curious city

MONICA

Last weekend Antony and I visited his grandmother for lunch. As we were leaving, she picked some pears from her tree for us to take home. They are Asian pears so I knew I wanted to keep the flavors of this dessert subtle and not overly sweet.

Green Tea Poached Pears 

recipe adapted from here

Ingredients

80g Green Tea powder (6 packets)

1/2 cup sugar

5 slices of ginger

orange peel of half an orange

2 tsp vanilla

1 pear

whipping cream

Salted Pistachio Brittle

Mix 3 cups of water and 5 packets or around 60g of green tea powder until it is dissolved. Add sugar, ginger, orange, and vanilla to the mixture and bring to a simmer for 5 minutes.

Peel and core the pear, leaving the stem. Put the pear in the simmering liquid and cook the pear for 30 minutes or until tender.

Remove the pear, discard the solids, and continue to cook the liquid for about 45 minutes until it is reduced to a thicker consistency.

Meanwhile add the last packet or 20g of green tea powder to whipping cream. Whisk cream until fluffy.

Place the pear on a plate and drizzle the reduced sauce on top. Add a dollop of green tea whipped cream and salted pistachio brittle on the side.

This is the fanciest dessert I have ever made. The flavors are very complex because if I didn't make it myself I probably wouldn't be able to guess all the ingredients. The ginger and orange give the pear a zing which is then tamed by the green tea whipped cream. The brittle adds a crunchy contrast and sweetness to it. 

JUNETTE

Pears are one of my favorite fruits, and incorporating them into desserts is a delicious way to up your daily serving of fruit.  This baked pear recipe is easy and quick, with very little prep and cleanup.

BAKED PEARS - TWO WAYS

1 bartlett pear, cut in half, cored, and peeled (if desired)
brown sugar
1/2 lemon
marscapone
white sugar
vanilla ice cream

First, prepare the pear by washing and cutting it in half. Cut the core out, and peel it if you want. I left the pear on for one half but not the other. Sprinkle the pear halves with brown sugar and lemon juice.

To prepare the marscapone topping, mix white sugar with marscapone at a ratio of 1:2.

Bake the pears in the oven at 375 degrees for 20 minutes. Let the pear cool for a few minutes, then choose the topping. Serve the pear with either ice cream or a dollop of marscapone.

Your mouth will appreciate how the topping is cold but the pear is warm, and the way your spoon glides through the pear is satisfyingly. I prefer the marscapone topping because the flavor contrasts more with the pear than the ice cream does... but both options are worth trying out for yourself!

CURRENTLY...girl in the curious city

MONICA

I am currently watching:

BREAKING BAD - Just watched the premier of the first episode of the final season and geez. I can't really describe how I feel other than stating that this is my favorite show of all time. To me the most significant stories are those of ordinary people in extraordinary situations, albeit fictional.

Mud - Ellis, Neckbone, Mud, Juniper. These are the names of the characters in this film set in Arkansas along the Mississippi River. Modern day Adventures of Huck Finn kind of story. Just a really great film.

The Dust Bowl - A PBS two part documentary about the dust storms in the Great Plains during the 1930s. Still need to watch part 2 but I loved part 1. The interviews with the families who endured and survived the natural disaster are so touching. I find just the manner in which they speak, using idioms and phrases long forgotten, so interesting.

Ai Weiwei: Never Sorry - I've been following the work of artist Ai Weiwei for a while now but never really researched into his past. This documentary delves into his history and follows the pivotal moments of his career as an artist and activist. Very insightful and educational for anyone interested in art, movements, humanitarianism, communism, the power of one and the power of the internet.

JUNETTE

In the past two months, I've picked up my pace of reading a little. Unfortunately, my book selection is at the mercy of the Los Angeles Public Library's ebook collection and availability. Here's what I've been reading on my daily commute, free time, and sometimes past midnight on weeknights (gasp).

The Paris Wife by Paula McLain tells the story of Ernest Hemingway's first wife during their courtship and marriage. On the whole, it's a frustrating and depressing story, because it's pretty common knowledge that Ernest Hemingway had many wives, committed suicide, and his one true love was a nurse played by Sandra Bullock (in In Love and War). I kept thinking that she was so dumb for staying with him for so long. I think the book is very well written, with some of the passages having a dreamy quality. I found myself agreeing with the narrator's realizations and thoughts on love and marriage. I definitely recommend the book but be forewarned that you'll probably feel sad and suspicious of all men for a couple days after reading it.

I stepped away from the comfort of my laptop to borrow the physical book for Bringing up Bebe by Pamela Druckerman. I've had this book on my to-read list for a while, and I finally felt motivated to read it after being surrounded by lots of parents and child development experts at work. I haven't finished the book, but a lot of the ideas are really interesting - interesting enough to study more and perhaps implement with my future family. If anything, the anecdotes are fun to read and the author has made me laugh out loud more than a few times.

The Newlyweds by Nell Freudenberger is a book I picked up because of the title and cover. I was intrigued by the story at first because it tells the story of a Bangladeshi woman who marries an American man she meets over the internet. In order to not give the book away, I will just say that I didn't really get to know the husband character - maybe the author wrote it that way on purpose - and I didn't like him much. The book is worth it to me to learn more about life in Bangladesh, but the story took a strange twist at the end that was simultaneously weird and predictable.

The 19th Wife by David Ebershoff is a book that I could not put down. The Kindle distorts your sense of the length of the book, but I felt that this book was neverending... in a good way! I have never had Mormon friends, so it was fascinating to learn about the early days of Mormonism (and polygamy). The historical story is intertwined with a modern-day murder mystery, which kept me glued to the book. I was fully satisfied when I finally finished the book, and I feel at least a little more aware of Mormonism. 

The Language of Flowers by Vanessa Diffenbaugh was another interesting read. I liked the story because I was able to learn about the current foster care system - which leans more toward Law and Order SVU than Anne of Green Gables. The main character's distrust of all people and emotions becomes tiresome after a while, and I think the story and characters could have been more fully developed. It seems like one of those books that was written and sold off to the publisher pretty quickly.

Any book recommendations? Please share!

NEW EATS Vol. 8discover the curious city

MONICA
I can really like a place but still somehow forget about it. To actually go back for a second time is in fact a rarity since there are so many new places to try on the foodie list. Well, I could not stop thinking about Cucina Urbana after my San Diego trip two months ago. I began plotting another trip down to SD just to eat there again, but luckily while browsing their website I discovered they have a sister restaurant called Cucina Enoteca at the Irvine Spectrum. I promptly emailed my OC friends and made dinner reservations.

The menu at Cucina Enoteca is a little different from Cucina Urbana. They still have my favorite Stuffed Fried Squash Blossoms which is probably the best appetizer I've had in one bite. You know how some dishes require flavors to build bite after bite? With this dish all you need is one bite and you can die happy. They however did not have the Charred Heirloom Broccoli pizza which was kind of a bummer because I'm a broccoli fiend but it allowed me to try something new. I got the Grilled Asparagus Bianco pizza and although I have to say it was not as delicious as the broccoli pizza, it did have a great spicy kick that makes all the cheese that much more satisfying.

There is a section on the menu called Vasi which is an appetizer served in a mini mason jar with toast. The concept itself is cute and the execution is spot on. The two I've tried are the Gorgonzola Walnut Mousse + Poached Pear and the Tuna Conserva + Bean + Olive + Egg. Both get my applause. Other menu shout outs include the Short Rib Parppardelle, Pepperoni + Fennel Sausage Pizza, Mediterranean Mussels, and the Tiramisu. Still a million things to try on the menu so anyone up for a drive down to Irvine with me?

JUNETTE

After my sister and brother in law moved to the Mount Washington area, they introduced me to some delicious eats near their home. My sister had told me about Fusion Burger for a while before we had the chance to try it. According to her, a former chef from Umami Burger opened up Fusion Burger, and so its her go-to gourmet burger spot. I first tried Fusion Burger shortly after my first trip to Umami Burger, and I would recommend Fusion if you care about the burger, but not the decor. If you enjoy hipster-watching and going out  to dinner as an event, then stick with Umami Burger.

The burgers at Fusion Burger are similar to those at Umami burger - small and relatively pricy... but flavorful and satisfying. The menu consists of a variety of very unique burgers, like the Mexican BBQ burger which I had to try. My sister had either the house or classic burger, which was dripping with juicy goodness. I was definitely wowed by the taste of the food, although the decor (or lack thereof) might be offputting to some more delicate souls out there. 

ONE GOOD INGREDIENT: FIGSat home in the curious city

I grew up eating Fig Newtons during recess on the school yard. I don't think I made the connection that Fig Newtons are made from figs until I ate my first real fig in college. I always thought Fig Newton was a person. I was pretty parochial before the age of 18. Anyway, figs are abundant and totally in season right now so it's the perfect opportunity to pay homage to Mr. Fig Newton!

I asked my freshman year college dorm mate, the lovely Jessica Smith from the cooking blog Girl Likes Cake, to be our guest blogger. She is currently attending pastry school in San Francisco so she knows her business in the kitchen. Just to reminisce a bit, Jessica was one of a handful of people who expanded my mind that first year away from home. She got me into Lynard Skynard and J Crew. I know, she's the coolest!

MONICA
Goat Cheese and Quince Fig Pizza

Ingredients:

10 figs halved

16 oz Pizza dough (Trader Joe's)

1 tbs fresh rosemary chopped

2 cloves garlic chopped

1/2 red onion sliced thinly

2 oz goat cheese

1 oz quince paste thinly sliced (Trader Joe's)

3 tbs olive oil

Red pepper flakes to taste

Salt and pepper to taste

Start by letting the pizza dough sit out for 20 minutes before handling it.

Preheat oven to 425 degrees.

Coat the sliced onions with 1 tbs olive oil and toss with salt and pepper. Broil/grill it for 5 minutes until it becomes tender and barely charred so when you bake it with the pizza later it ensures caramelization. 

Roll the pizza out, or if like me you do not own a rolling pin, pat it out. Drizzle the pizza with the rest of the olive oil. Add the toppings to the pizza - figs, garlic, onions, rosemary, goat cheese, and quince paste. Finish with a sprinkle of red pepper flakes, salt and pepper to taste.

Bake pizza for 20-25 minutes until crust starts to golden.

The pizza turned out deliciously. This recipe was derived from a bunch of fig recipes I looked up online, none of which seemed that great individually so I combined ingredients from here and there. I threw in the quince paste as an experiment and it worked! It gives a subtly sweet and tart flavor that enhances the fig and contrasts well with the goat cheese and rosemary. The paste melts in the oven and coats the dough really fantastically. FYI quince paste is this very dense jam made from the quince fruit. I found it in the cheese refrigerator at Trader Joe's.

Antony's only comment in between inhaling the pizza was he wished there was some meat on it. So next time I will cut up some proscuitto and put it on his half of the pizza. 

JESSICA
Mascarpone Fig Tart

Ingredients:

One 10 inch baked tart shell (recipe below for Buttery Tart Dough)

12-15 ripe black mission figs

About 1/4 cup of loose honey (I used orange-blossom which was lovely!)

3/4 cup of fresh mascarpone cheese

1/2 cup heavy cream

3 tbs powdered sugar

Splash of marsala or muscat wine, to taste

Preheat your over to 400F.  Clean your figs and cut into quarters, removing any stems. Place them on a parchment-covered rimmed baking sheet and drizzle honey over them. Roast in the over for 15 minutes or so, until the honey is bubbly and the figs are slightly roasted. Allow to cool.

Make your filling. Using an electric hand mixer or kitchen aid, lightly whip the mascarpone in a large bowl. Slowly incorporate the cream and then add the sugar and wine. Mix until the cream is thickened and fairly stiff (imagine if you could cut through it to make a nice slice). Adjust sugar and wine to taste.

Smooth the filling into the cooled, baked pie shell and arrange your figs on top in a pretty pattern. Enjoy!

Buttery Tart Dough

All credit for this dough goes to the amazing Ms. Stacie Pierce, former pastry chef of Chez Panisse and currently of Little Bee Baking in San Francisco. Check her out and look forward to her forthcoming shop in Bernal Heights! You can definitely sub in any other sweet tart dough if you have a favorite standby!

Ingredients
2 cups all purpose flour

1 tsp sugar

1/4 tsp salt

10 tbs cold unsalted butter

Approx 1/2 cup very cold icy water

Make sure your butter is the right temperature. It should be cold but somewhat malleable. A good test is to press a finger gently into it. If you can make an impression without butter coming off onto your finger then you're good! If it's too soft pop it back in the fridge for a bit.

Mix together the flour, sugar, and salt in a large bowl.

Cut the butter into small squares. Flatten each one into a little pat as you drop them into the flour mixture.

Begin to incorporate the butter into the flour. The flakiness of a tart dough comes from the little pockets of butter, so you don't want to mix it completely. The goal is to make the dough just come together without overworking it. Begin by raking the butter loosely through the flour mixture with your hand, gently breaking the butter into little pieces. When this is mostly done, start drizzling in the cold water a little bit at a time. Continue to rake your hand through the dough and add water as needed until it starts coming together. There will still be some dry patches and crumbling bits. Don't press and squeeze the dough as this will overwork it. You may not need all the water depending on the humidity in your kitchen and the temperature of your butter.

Divide the dough into two equal portions. Gather each portion gently into a ball and cover in piece of plastic wrap. You can gently knead the dough through the plastic wrap to smooth out the dry bits and shape the dough into a round, flat disc. Check to see if you have white marbled strands of butter throughout - this is a good sign!

Refrigerate your dough for about an hour before you roll it out.

For the recipe above you'll just need one disc and a 10-inch fluted tart pan with removable bottom. Refrigerate dough for about an hour before rolling out.

Preheat oven to 375F. Spread some flour out on a flat, cool surface. Gently roll your dough out to about 1/8 inch. Lay gently in the pan and trim so there's about 1/2 inch overhang. Fold this overhang back over itself inside the sides of the tart and press to seal. This dough is really yummy and flaky, but it will inevitably shrink, so make you're at least starting out with the dough all way up the sides of the pan. 

Cover the tart gently with foil and fill with either dry beans or pie weights. Bake for about 15 minutes. Remove the foil and weights and bake for another 15 minutes or so until just lightly golden in places on the bottom. Allow to cool.

Unused, tightly wrapped dough will last a few days in the fridge or about 2 months in the freezer.