This recipe idea came from DH. Earlier this month, he was putting away some leftover pizza and contemplated how it would taste deep fried. I managed to deter him of the idea of throwing an entire slice into the deep fryer. But it did get me thinking.

So I decided to make him his fried pizza, but in a much less messy form. I made pizza balls much like the baked pizza balls I’ve previously made, but instead of baking them, I fried them.

We really enjoyed our meal at Flavor Del Mar last year and vowed to be back. Of course our plans to return kept getting delayed. We finally made our way back recently, and just in time for Restaurant Week.

We actually hadn’t been planning on attending Flavor for restaurant week, but Flavor was one of the many restaurants that opted to extend restaurant week one more week. And unlike most restaurants, they actually were only offering the RW menu and some limited a la carte options rather than offering the RW menu in addition to their regular menu (which they did inform us of when we made our reservation).

We were again seated in the terrace section which would have provided a beautiful skyline view if it weren’t for the fact that the sun sets so early these days.  Nevertheless, I still prefer the seating in this section. It’s much more open and spacious and the ceiling heaters keep the area nice and warm.

For RW, Flavor was offering three courses for the set price of $40.

Amuse Bouche

One of the things I love about this place is that it always starts with an amuse bouche. Both times we’ve dined here that amuse bouche has come in the cutest glasses displayed on a wooden plank. I don’t know why but I love the presentation.

On this night the amuse bouche consisted of a Thai papaya salad, topped with fresh edible flowers, pistachio and some other things I couldn’t remember. Love the cute little flowers.

Scallop Ceviche
goose berries, cucumber, onion, peruvian chile, cilantro

This was DH’s appetizer choice. We both enjoyed the raw scallops and accompaniments. I also love the bright spring colors.

Warm Sauteed Greens
63 degree egg, broccolini, purple kale, manchego cheese, chili oil

This was my favorite dish here last time so I had to get it again. This is by far one of the best vegetable dishes I’ve ever eaten. The chili sauce was a little strong this time around, but I still really enjoyed the dish. The egg also wasn’t right. Last time I had a custardy yolk, but this time the egg yolk hadn’t yet reached that stage, so when I broke it open, it promptly just poured onto my greens. It actually tasted great –runny yolk on greens, but I did miss the custard texture I had fallen in love with on my previous visit and which is characteristic of a 63 degree egg.

I’ve had an insatiable craving for chocolate chip cookies lately. I’ve bookmarked half a dozen recipes and am slowly working my way through them.

I was pretty excited when I came across an eggless recipe because I’ve never encountered an eggless chocolate chip cookie until now. Instead of using eggs, the recipe uses condensed milk as the binding agent. I’m already in love with condensed milk as is, so I was definitely all for trying this method out.