From LAStreetFoodFest.com

If you totally messed up and didn’t get your Valentine anything, want to binge away the memories of the jerk who jilted you, or simply have designs to blow your New Year’s resolutions to hell, then the first LA Street Food Festival is where you’re going to want to spend this Saturday afternoon.

In LA, street food reigns supreme, and our gourmet food trucks have been making headlines, with their rabid disciples quite literally following their every move via Twitter location updates. For one day, we Angelenos won’t have to play Cannonball Run with fate, as we chase after a grilled cheese sandwich in Universal City, a Korean taco in Culver City, and an ice cream sandwich at Sunset Junction.

The first Los Angeles Street Food Fest is parking at LA Center Studios tomorrow, Saturday, February 13th from 11AM-5PM, with gourmet trucks, authentic LA street food, and vendors from the Boyle Height’s Breed Street scene. General admission is $5. Any other questions? See you there.

From LAStreetFoodFest.com

I swiped this espresso pot from my first apartment in Rome. I love this thing so much; it’s even earned a pet name from me. Ladies and gentlemen of the World Wide Web, please meet the lovely and talented Fiorella.

Having always had an aversion to espresso, I was more than hesitant when my Scottish roommate offered me a shot one night after dinner. What he served was unbelievable to my ignorant, American palate. What I’d always thought of as being akin to mud, both in taste and texture, brewed by the Scottsman was extraordinarily smooth, nutty, and sweet. I can’t remember that roommate’s name anymore, but he and his girlfriend took me through the steps of making a perfect espresso–using this very pot–as taught to them by their Italian housekeeper.

I’m a little ashamed to say Fiorella is nothing but a cheap proletariat whose provenance is the cheerful, exclamatory, mass-marketed world of Ikea. I could have easily bought an espresso pot just like her anywhere in Europe or stateside, but I was so successfully–and surprisingly–swayed into unparalleled fondness for Italian coffee that night, I was afraid if I didn’t own this very coffee pot I’d be subject to a life of discontent, where I’d forever compare every espresso I had to the one perked by Fiorella.

So, I dragged Fiorella in my roller bag across sloping cobblestone streets from one Roman apartment to another and, when the time came to return to the states, made the decision to ditch a perfectly good pair of red shoes in favor of making space for her in my backpack. It’s a decision I’ve occasionally been sheepish to talk about, but I’ve never regretted it for an instant.

Here’s the recipe for my cinnamon molten cake, which I think I’ve just about perfected. Adapted from Bon Apetite, September 2000.

Molten chocolate cakes

For the cakes
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, diced
3 large eggs
6 tablespoons sugar
1/8 teaspoon salt
6 tablespoons all purpose flour
**for cinnamon molten cake, I use about 1/4 teaspoon of cinnamon and–if I’m feeling adventurous–1/8 teaspoon of chili powder though, for the faint of heart and palate, this recipe is great without either

For the whipped cream

Cinnamon
Whipping cream
Vanilla
Confectioners sugar

Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes, custard cups, or ramekins. In a pinch I have also used muffin tins, which worked great–just cook them for less time. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.

Bake until set at edges but still soft in center, about 18 minutes. Flip onto individual serving plates. Serve warm with whipped cream. Dust with cinnamon.

You might also like my Rosemary Limoncello recipe.