During my search for spots in South Florida that are serious about fried chicken, I came across Yardbird. Then, I almost completely forgot about them, until I went to Swine and had a great experience there. Since both are owned and operated by 50 Eggs, Inc., it was a no-brainer that I needed to try them out. Their biggest claim to fame, of course, has been their fried chicken. Did they deliver? H’mm, let’s see… (more…)
Author: kaypea
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Burger Beast Burger Brawl 2014
May is National Hamburger Month here in the U.S. What better way to celebrate than with a burger festival? This year, renown South Florida food blogger, Burger Beast, decided to organize the first ever Burger Brawl. For Burger Brawl 2014, he invited 20 restaurants from all over South Florida to showcase their burger-making craft, and let the public vote for a winner.
If you’re been following this blog for a while, then you should know that I am no stranger to burger competitions. However, this is the first time that such an event was put together with restaurants that were hand-picked by a reputable and influential blogger.
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Carrot Cake Cheesecake
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A lot of times, I get asked how I decide which recipes to post on the blog. There is really no specific thought-process that I follow for this sort of thing. However, I’ve noticed that the majority of my most recent recipe posts have followed a pattern. That is, I make something to take to work or to a party. They love it so much that they ask “When is this recipe going on The Broke Baker?” Well, shoot! Once they’ve pretty much expressed guaranteed blog traffic, how can I refuse?And, that is how this Carrot Cake Cheesecake recipe came to be this month’s recipe post. Originally, I made this cake using red velvet cake as the base, but my manager asked that I recreate it with carrot cake for her birthday in May. When I decided to part ways with the company, I promised to post the recipe for said carrot cake cheesecake on the blog, so that someone else may be able to make it for her. And, since I keep my promises, here it is!
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Momi Ramen (A Review)
Momi Ramen in Brickell is very easy to miss. In fact, if I had not heard about it from word of mouth, then I would have never even known of its existence. It’s tucked away in one of the little side streets in Brickell. However, once you know what you’re looking for, you’ll know it when you see it. Just don’t come expecting the salty water with cheap noodles from your college dorm days. They serve the real deal here. (more…)
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Strawberry Cream Cake (Part 2)
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Here it is! The continuation of the strawberry cream cake! So, you should already have your pastry cream made from the previous post. Now, we are going to bake and assemble the cake.The base of the cake is essentially a sponge cake. The recipe comes from an old Cuban cookbook that I inherited from my mother. This particular cake is also the base that I use for tres leches cake, on the rare occasions that I actually make it.
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Brunch at La Gloutonnerie
French food has always been a little bit scary for me. I mean, when you think of classy cuisine, French is usually one of the first things that comes to mind. So, when you’re a “broke baker”, such things can be somewhat intimidating. I mean, who isn’t afraid of ordering something that they can’t pronounce, and being presented with something that is a little too “exotic” for their tastes? Well, I can think of a few people, but that’s a moot point.
With that in mind, when La Gloutonnerie was first brought to my attention by a stellar review in my quest for awesome brunch in Miami, I made a mental note to make my way to South Beach one weekend. It took a few months, but I finally did! And, it was worth the drive.
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Strawberry Cream Cake (Part 1)
When most people think of strawberry shortcake, they think of a white sponge cake layered with strawberries and whipped cream. And, if we lived in Japan, they would be correct. However, a true “strawberry shortcake” actually uses a crumbly, biscuit-like cake as the base. Still, most grocery stores will mass-produce sponge cakes with strawberries and whipped cream and still call them strawberry shortcakes.
I’m better than that, though. So, this recipe is not for a strawberry shortcake. It is a recipe for a strawberry CREAM cake. That is, a sponge cake that is layered with cream and strawberries. And, since it’s not a shortcake, I can also take the liberty of filling the center with pastry cream, rather than the traditional whipped cream. If you prefer the whipped cream, then have at it. I suggest you try it at least once with the pastry cream, though. I’ve broken the recipe up into two posts, since it’s a bit long.
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Miami Fine Beverage, Chocolate, and Food Show 2014
Everyone knows that I don’t generally turn down a food festival when there is chocolate involved. So, March 9th found me wandering around Pinecrest Gardens and sampling all sorts of delectable bites. Compared to last year’s event, this was one considerably smaller. It was a bit of a letdown, but it was still a beautiful day to be out trying new things! (more…)
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Arepas
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Arepas are savory flatbreads made of corn flour and griddled, fried, or baked. They are are widely consumed in Colombian and Venezuelan cuisine, so it’s only natural that I have eaten my fair share of arepas in my lifetime. Colombians generally serve them as a side to go with a protein (steak, chicharrones, sausage). My mother and aunt usually served them spread with melted butter or a slice of queso blanco melted on top. Simple, but delicious. I was able to coax the recipe out of my aunt several years ago, and have been sitting on it ever since. They just seemed like a lot of work, or I just never got around to it.Then, I started dating a Venezuelan guy. We had a few debates on which of our home countries was better at arepas. Venezuelans, he argued, stuffed their arepas with meats and other sorts of fillings that made them far better than the plain cheese ones found in Colombia. Cheese, I would say, is all you really need. That is, until he took me to a little Venezuelan spot in Doral and introduced me to the classic Venezuelan “arepa sandwich.” I had to concede that the Venezuelans were doing it right, and finally decided to give arepa-making a shot – with a Venezuelan twist. And, while the Venezuelan gentleman is no longer in the picture, he at least left behind the knowledge that such deliciousness exists out there. On that merit alone, I have no regrets. Now, I get to spend more time with my one, TRUE love: food.
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Rum Cake
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I love cake, but I hate soggy cakes. Let’s just get that out in the open right now. Living in South Florida, I’ve had my share of unappetizingly soggy birthday/wedding/baby shower/quince cakes. This is the main reason why, for a very long time, I paid no mind to anyone that told me that I should learn to make rum cake. A pound cake soaked in rum syrup? I don’t even DRINK rum. So, yeah. No thanks.To be honest, I don’t even remember what possessed me to finally give it a shot. All I know is that, one day, I began scouring the web for recipes. Much to my dismay, most recipes started off with a box of cake mix. Shame on them! I will not defile my kitchen with such blasphemy. Eventually, I came across this recipe. After some tweaks, it was a keeper. In the 2-3 years that I have been making rum cakes, this is one of the most-requested cakes in my repertoire. It also holds the distinction of being one of the very few “soaked” cakes that I have a stomach for. (more…)