No Wonder Gisele is So Happy

Jealously reigns supreme when I think about how Ms. Bunchen not only gets free goods from Victoria's secret and used to date "Bling bang" Dicaprio, but also got to grow up eating Brazilian Bbq. At the tip of University Avenue, is a little trailer that contains the most flavorful meat in Berkeley--the owner Pedro. Oh! And the tri-tip is pretty famous too. I'm sure you've must of heard about Pedro's hospitality and vivaciousness. Rest assured, those rumors are true. Case in point: the second time I went there, I was given a free mango smoothie. Now, I'm pretty devoted to Gregoire, but keep this up Pedro, and you've just secured yourself a free stalker.

The mango smoothie was refreshing and not too sweet. You could definitely tell it was made seconds before. However, I wish it was a tad thicker. But then again, it was free so who's complaining? Here's a tip: To get your own free smoothie, cut out the coupon the Berkeley's Guide to a Good Life booklets they gave out in the beginning of the year. You know--those books that are festering in your common room right now.
This tri-tip sandwich was amazing. Each nugget of beef was tender and extremely flavorful. In addition to the fresh tomato and lettuce, the sandwich consisted of a hearty, yet light bread that was smathered with a cilantro-garlic sauce. On the trailer, there is a sign that says "Best Tri-Tip in the Bay." They aren't lying.
During a previous occasion, Jenny and Linsday were lucky enough to pay Pedro another visit. This is exactly the same sandwich that I had before except this time, the little tri-tip nuggets are being hugged by a thick, soft piece of sliced bread. Once again, the Brazilian Cafe does not disappoint.

One of the greatest things about the Brazil Fresh Squeeze Cafe is that in addition to the great food, it's really an experience. There isn't a "nice" dining area. Instead, customers enter a tent to the side of the trailer that is brightly decorated with pictures of Brazil and lots of fake grass. One interesting little tidbit is that the cafe was mentioned in National Geographic several years ago and as a result, there are always some issues of the magazine laying around.
-Jenn

Brazil Fresh Squeeze Cafe
2161 University Avenue
Berkeley, CA 94704

Carrot Cupcaking!

In which another weekend with my sister, niece, and I produce more food!

Special occasion style! My mom's birthday was on Saturday. She tries her darndest not to acknowledge it, but come on, she's my mom and it was her bersday. So the girls came over to search for something sweet to make, to watch movies, and generally be lazy, and eventually to suprise my mom when she came home.

We looked on epicurious.com, we looked through SimplyRecipes, and finally we found what we were looking for on the Food Network's web site: Ina Garten's Carrot Cupcakes with Cream Cheese Frosting. Barefoot Contessa is my favorite Food Network show; despite how much of a Crazy she can be, she makes some amazing food, and I've never been let down by a recipe of hers. So it was decided, and we headed off to the grocery store to pick up ingredients.

Lots of carrots.

and flowers, for mom!

mixture of shredded carrots, raisins, walnuts... yummyness.

:]]]

Here is the recipe!

Carrot Cake Cupcakes

2 cups sugar

1 1/3 cups vegetable oil

1 teaspoon pure vanilla extract

3 extra-large eggs

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 1/2 teaspoons kosher salt

3 cups grated carrots (less than 1 pound)

1 cup raisins

1 cup chopped walnuts

Cream Cheese Frosting:

3/4 pound cream cheese, at room temperature

1/2 pound unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1 pound confectioners' sugar

Preheat the oven to 350 degrees F.
Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

When the cupcakes are cool, frost them generously and serve.

-Jenny

Like a Trip to Outer Space...

Fed up with homework and studying, the two hungry bears and the lazy tapir (along with another fellow creature) decided to venture to the land of hobos and fast cars--Shattuck--where Venus Restaurant awaited them. Known for its innovated Californian cuisine and delicious brunches (once you have a taste of their french toast, you can never look at any other french toast the same--I don't care if you think your momma's the best), Venus Restaurant had several delicious-sounding items on their dinner menu. We couldn't wait...
Unfortunately, we had no choice but to. There was a 15 minute wait so we shimmied over to Longs Drugs across the street where we did the usual (looked at gossip maggies and shook our heads over the latest antics of Lindsay Lohan). When we came back, we sat on the banister near the doorway we're we tried to take pictures. But the restaurant and customers weren't having any of our lovin'. We lost count of the nasty looks that came our way...
We may have looked happy but the growling in our bellies would soon consume any patience we had left.
CARBS and OIL and...CARBS! oh my! We happily consumed two plates of olive bread and crusty french bread.
As lovely as everything sounded, I was extremely disappointed to find that the online dinner menu didn't resemble the actual menu at all. Before, my saliva had started to sprint the moment I read "thick & juicy pork chop with german butterball mashed potatoes, apple-pear-quince chutney, and warm cabbage saute" online. At that moment, the crazies at PETA had been winning:I was an unwilling vegetarian--put off nearly all meat thanks to the creations offered by the Foothill DC. However, upon looking at the laminated menu I saw with dismay that there was nary a porkchop to be found (unless I looked down at my growing belly...)
However, the disappointment quickly faded upon noticing the words "Butternut squash gnocchi with roasted chestnuts, chanterelle mushrooms, spinach, and parmesan." Jenny and I both pounced on this. Jenny-a gnocchi virgin-seemed to enjoy the dish. I was instantly seduced by the little potato dumplings that instantly melted upon contact with my tongue. Alas, if only there was more. The size was more of an appetizer than an actual entree.
Lindsay and a special guest sprang for the "Roasted Rosie Chicken with mashed german butterballs, mushroom gravy, homemade biscuit, & swiss chard." The first thought that came into my head upon biting in the delicious flesh of this unfortunate bird was "MMHh tender!" Juicy and rich--it was everything that you could wish for in a chicken. Except....it started to taste like chinese-cooked chicken that you could buy for take-out at our local deli in Fremont.
The real winner was the biscuit. Buttery and light--I still dream about it sometimes.
At one point I ventured into the bathroom, where I was greeted with this. There are no words.
To top off the dinner, we ordered two servings of bread pudding with all sorts of citrisy-flavors that I have forgotten the names of. Surprisingly, I enjoyed the bread pudding at Crossroads dining commons more. Methinks bread pudding is just one of those things that taste better when they are simpler and not too gourmet.
All in all, despite its mini-disappointments, Venus was a nice escape for dinner. But I think I'll stick to the brunches from now on.
-Jenn

Venus Restaurant
2327 Shattuck Avenue, Berkeley, CA
(510) 540-5950