Thanks to my Antoinette Bourdain of New York, we got steered to the most delicious eatery. Read More
Even though I have been eating at Ramos House for years, for me, it continues to get better and better every time I go. The atmosphere has also become more refined and sophisticated. Just look at this food. It is truly artistic and really delicious. You must come hungry and you'll leave extremely happy. Check out the San Juan Mission across the tracks if you need to walk it off a bit.
Some of my other favorite dishes are the Mac n Cheese w/ Wild Mushrooms and Black Truffle, and the Basil Cured Salmon Lox w/ Toast Points and Baby Herbs.
I am so impressed with John, owner and chef. He has been opened since 1994 and I truly respect him for keeping tradition. It is a very special place and he hasn't tried to expand out of his historical gem.
Ramos House Cafe, 31752 Los Rios Street, San Juan Capistrano, 949 443-1342
3 lbs. of fresh peaches, with skin on, cut into 6 wedges
1/2 granulated sugar
2 Tbsp. all-purpose flour
1/4 tsp salt
1 Tbsp. kirsch or a fruity brandy (optional)
Topping and Assembly
1/2 cup all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup (1stick) unsalted butter, Room temperature
3 1/2 oz. almond paste or to taste
1/2 cup granulated sugar
3 large eggs, room temperature
1/2 cup sliced almonds
sprinkle with powdered sugar
Vanilla ice cream and puree (for serving)
Toss peaches, sugar, flour, salt and kirsch in a large bowl. Transfer to a 13x9 Baking dish set aside.
Topping and putting it together
Preheat oven to 350*. Whisk flour, baking powder, and salt in a medium bowl. Using a mixer so we don't overwork ourselves, beat butter, almond paste, and sugar in a large bowl until fluffy. Add eggs one at a time until smooth. Mix in the dry ingredients.
Drop dollops of batter over fruit (batter will even out while baking. Sprinkle with almonds. Good idea to bake the cobbler on a baking sheet incase there is drippage. Bake 50 to 60 minutes or until the top is brown and the fruit juice is bubbling. Dust with powdered sugar and let it cool. Serve with ice cream and puree.
Purees are very easy to make as long as you have a food mill. Simply, take your berries and bring them through the small or medium disc of the food mill. Voila, you have a delicious fruit puree.
After having some girlfriends over for a sleepover, I decided to treat them to a nice cozy brunch at my house.
We of course started with mimosas and had backup in a beautiful pitcher they gave me which I set on the table.
The mimosas kicked in and I decided to make poached eggs on toast. I used fresh eggs from my good friend's farm. There is nothing better than the taste of fresh yolks. The eggs are smooth, blue or brown shelled, and have the brightest orange yolks you have ever seen.
Placing actual china, placemats, cloth napkins, and a bouquet of flowers in the center of your table is all you really need to set an inviting table. Great pours help, as well as tasty food and kick ass conversation.