The Weekend E.A.T. – What Happens in Vegas

Stayin’ healthy with some multi-vitamins

I realize that it’s Wednesday and halfway through the week, but after Black Label, pool parties, phone losses (R.I.P. Galaxy S3), and delayed flights, give me a break – Vegas happened.

Everything is a little more baller in Sin City, and that includes the food. While we munched on whatever would sustain us during the daytime (hello Earl of Sandwich, the least expensive and delicious meal in the land); the nighttime brought disco lights and dinner delights. It was also the last weekend I could effectively pull the birthday card and snag some desserts, essential before any tequila shot.

As I slowly, and I mean slowly, acclimate back to the real world, here are some photos of the yummz from the weekend. This was the first time I had the opportunity to eat out in  this fashion, and I’m glad I could. While alcohol is all well and good, to me, food is ultimately worth spending money on because it’s much more delicious and it is much more innovative and creative than a $20 Red Bull-vodka (why?).

If you’ve been to Vegas before, where all have you eaten that you liked/disliked?

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Purple drank at Marquee Day Club. I didn’t try this myself, but I’m sure Lil Wayne would be proud of this grape-flavored sizzurp.


Although not as good as the Earl of Sandwich (seriously, this place hits the spot, day or night), the Oscar Mayer truck tries to show Vegas who the hot dog king is.


Our final dinner out was at STK, a steakhouse in the Cosmopolitan hotel. I don’t eat steak, but there were a good amount of options for me to choose from. Also, did I mention that this steakhouse was also the restaurant equivalent of a clubhouse? Think people dancing on tables, strutting down the aisles, and spontaneous sing-a-longs to rap songs. We could have easily stayed here all night if we hadn’t make other plans.  The food is delicious too – these complimentary buttery rolls with pesto were on another level.


A dramatic presentation with the seafood platter, my entree for the night. I wasn’t a fan of the lobster, as it was too fishy for me, but the oysters were unbelievable, and the marinated prawns turnt up.


The last of the birthday eats, and what a fitting one – a peanut butter, Oreo, and raspberry cheesecake. Yes, cheesecake, my all-time-favorite food ever, and a fitting ending meal to carry me through the rest of the trip.

Double Trouble with Cherries


Life is like a bowl of cherries – sweet, delicious, but it still got those pits.

It’s been a pretty pit-full of a week on the home front, which means some dessert is definitely in order. Since I’d been having fro-yo cravings for days (this is normal, right?) I naturally opted to make something less healthy – ain’t no time to count calories when there is work to be done.

This is the mail I get at my house. Quality read, really.

Of course, my sense of scale is off balance. With cherries at the peak of their season, a pound of them seemed like a decent amount to buy at the farmer’s market. Spoiler alert: It’s a lot. Like, a lot. So instead of one dessert, I got to had to make two! It’s a tough life at my apartment.


The first dessert is a clafouti – a French baked custard. It usually uses bing cherries, but I like the taste of Rainier cherries so I went with those instead. Rainiers have a sweeter, creamier flavor that complements the custard nicely.


In traditional clafoutis (this is such a fun word to say), the pits are kept in the cherries, as they release an almond flavor during baking. But it’s also a beezy to sort through pits on pits on pits in the final product, so I took the extra time to remove them before baking. Cherries do take way too long to de-pit, so if you want to steer traditional, save yourself the fruit-soaked fingernails and leave them in.


Banana-cherry bread, the second dessert, is a straightforward quick-bread recipe that is vegan, which obviously validates the three clafoutis you eat while waiting for this to finish baking. Serve it warm or at room temperature, and drizzle caramel sauce on it for maximum deliciousness.

Why have one when you can have two?

Cherry Clafoutis

1/2 lb Rainier cherries, de-pitted and halved
1/4 cup whole milk
1/4 cup heavy whipping cream
2 eggs
1/ cup flour
2 Tbsp polenta (if you are making your own polenta, add 1/4 tsp salt to this recipe)
1/4 cup brown sugar
1/2 tsp vanilla extract

  • Preheat oven to 375 degrees. Grease 8 ramekins and place them on a baking sheet. Arrange cherries at the bottom of each of them.
  • Combine milk and cream in a small pan and bring to a simmer over medium heat.
  • In the meanwhile, mix together eggs, flour, polenta, sugar, and vanilla. When the milk and cream simmers, SLOWLY add it to the egg mixture, whisking constantly. This is called tempering. You don’t want to go too quickly because then the eggs will cook and you will have chunky custard. Gross.
  • Keep whisking until everything is combined and smooth. Pour the mixture over the cherries.
  • Bake for 20-30 minutes until the clafoutis are set and golden brown on the top. Let cool to room temperature before serving. You can either serve them in the ramekins themselves or flip them out onto a plate.

Banana-Cherry Bread

1 3/4 cup flour
1.5 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 large banana, very ripe
1/4 cup vegetable oil
1 cup maple syrup
1/2 lb cherries, de-pitted and halved

  • Preheat oven to 350 degrees. Grease a loaf pan and set aside.
  • Combine all dry ingredients and set aside. In a large bowl, mash banana well. Whisk in oil and maple syrup.
  • Add in dry mixture and cherries, folding until just combined. Pour into prepared pan and bake for 40-50 minutes until a toothpick in the center comes out clean. Let cool for at least 10 minutes on a wire rack before serving.