La Grande Orange

Main Street has a new restaurant that is worth taking a special trip. La Grande Orange located at 1000 Main Street is one of the best places I have been to on this street.
It’s a lonely section of Main with very few commercial properties except Santa Monica Yoga Works. Therefore there is plenty of street parking and the space is easy to find with its large orange awning.
We arrived at 6:30 on a Friday night and were seated right away. There is plenty of outdoor seating with comfortable banquets and heat lamps that turned on when it got chilly. The large indoor dining room was also appealing with a small bar and lots of light coming in the windows.
Our server was very friendly and well informed and we never needed anything for more than a second before someone came to clear, ask us about what we wanted and suggest different items on the menu.
The food was fabulous- we ordered sushi rolls to start that were perfectly executed and beautifully presented on white dishes. We shared a large salad of butter lettuce with roasted beets, toasted almonds and chevre that had a delicious vinaigrette. I ordered their halibut entrée that came on top of a bed of caramelized fennel- to die for! The texture of the fennel was creamy and smooth paired with the crisp outside of the halibut it was a winner. The portion was just right and also beautifully presented on a large white plate. My husband had their Ahi tuna burger that came with a wonderful homemade coleslaw and had avocado, tomato and lettuce on the bun. We both enjoyed our food immensely.
The atmosphere is very pleasant whether indoors or out and the place was bustling by the time we left at about 8 pm.
They also have a to-go part that is busy during the day that serves baked goods, coffee and items from the menu. Before we left we checked it out and had one of their homemade chocolate chip cookies right from the oven that was finished with a sprinkle of sea salt, fabulous!

I highly recommend La Grande Orange for any type of occasion and hope they will continue to serve such high quality food at great prices.

In case you would like my version of a roasted beet and chevre salad try this and enjoy!


Warm Beet Salad with Endive and Goat Cheese
Serves 4

Ingredients

2 pounds beets, washed and quartered
1/2 cup fresh lemon juice
3 Tablespoons olive oil
Salt, pepper, to taste
6 Tablespoons minced mint
1 teaspoon lemon zest
2 heads endive, sliced into thin julienne strips or 1 head frisee can be used
1 bunch watercress, tough stems removed
5 oz. goat cheese

Procedure

1. Heat the oven to 400. Place the beets on a baking sheet and toss with olive oil, salt and pepper. Roast until tender about 25 minutes. Remove from the oven and allow to cool.
2. Meanwhile combine the lemon juice, olive oil, salt, pepper, mint and lemon zest in a medium bowl and whisk. Taste and adjust seasoning. Reserve 3 Tb. of the dressing in a medium bowl.
3. Dice the beets and add to the reserved dressing, toss.
4. Add the endive and watercress to the larger bowl of dressing and arrange on salad plates. Top with the beets and crumble the goat cheese over the top, serve warm or at room temperature.

Tender Greens

Tender Greens in Culver City

"What a perfect place for a healthy, fresh meal done in front of your eyes and with yummy ingredients.
This is the kind of place you can go over and over and never get sick of because the menu is varied enough and even having the same thing is cool because it's so good.
I always have the tuna Nicoise which is one of my all time favorite salads and is cooke perfectly.
The only reason I didn't give it 5 stars is that the atmosphere is sooo casual and you have to find a table and there is sometimes a long line, but other than that- they deserve 5 stars.
One of my fav's"

But in case you might want to make a main dish salad here is a great recipe that many have enjoyed in my kitchen.


Arugula, Watercress Salad with Grilled Chicken and Blood Oranges
Serves 6

Ingredients
1 bunch arugula, washed and dried
1 bunch watercress, tough stems removed
1 whole boneless, skinless, chicken breast, halved, trimmed, pounded
1 Tablespoon chopped thyme
1 lemon juiced
¼ cup olive oil
Salt, pepper
Dressing:
3 Tablespoons balsamic vinegar
1 small shallot, minced
1/3 to 1/2 cup olive oil
Salt and pepper
Garnish:
2 blood oranges, segmented
1 ripe avocado, sliced

Procedure
1. Combine the arugula and watercress in a large serving bowl and set aside.
2. Marinate the chicken in a medium bowl with the thyme, lemon, olive oil salt and pepper for about 30 minutes.
3. Meanwhile blend the dressing ingredients in a small bowl, taste and adjust seasoning.
4. Heat a grill pan and grill the chicken for 3 minutes on each side. Transfer to a cutting board and slice thinly on the diagonal.
5. Toss the salad with some of the dressing. Mound the salad on a platter and scatter with the oranges and avocado. Arrange the chicken on top and drizzle some of the dressing over the chicken.
6. Pass the remaining dressing in a small bowl.

Eating without spending

I think with the busy lives we all lead these days it is increasingly difficult to cook at the end of the day. This may be why one of the largest growing areas of the food business is prepared foods.
That said I am a dedicated “eat at home person” who cooks almost every night for two and even for one. Of course as a professional chef I find it easy to throw together a simple and delicious meal in 20 minutes, but I also teach this skill in cooking classes around the Los Angeles area as well as in private homes.
It is this easy; take a few fresh ingredients, add a few staple items and voila! You will have a meal in less than thirty minutes that is not only fabulous, healthy and mouth watering but worth making even for just one!
I encourage my students to take the extra time (20 minutes) to shop on the way home or if you are really thinking on your feet, shop all at once on the weekend to insure you can enjoy your own home cooked meal.
Now why go to “all that trouble just for me” I am invariably asked by people that I teach and the answer I consistently give them is this; why get take out or eat in a restaurant semi- decent food with god only knows who touching the stuff before it arrives on your plate or in your to-go container and then find not only are you eating too much fat, but the portion is more than likely too large which means you eat it and before you know it you wonder why am I getting a little chunky around the middle. Not to mention the whole health and bacteria issue which I am reluctant to even start to comment on because believe it or not it is serious. So, that said, it is maybe more appealing to eat your own food that you thought, right?
The bare minimum of staples to have on hand are; canned chicken and vegetable broth, pastas, canned tomatoes, rice, beans, tuna, olives, olive oil and a variety of vinegars. Make one stop to pick up a piece of chicken or fish and a vegetable and dinner can be on the table within half an hour of arriving home.
Or you can take a few cooking classes at a local culinary school (there are a number of them in the L.A. area) to learn a few skills and help motivate you to get in the cooking groove.
Here are a couple quick and easy recipes for everyday dinners.

Bulghur and Chick Pea Salad
This recipe serves 8

Preparation time: 20 minutes

Ingredients
1 cup medium bulghur
3 shallots, minced
1/4 cup red wine vinegar
2 garlic cloves, minced
1 Tb. lemon juice
1/4 cup olive oil
1 1/2 cups chickpeas, rinsed and drained
1 cup chopped parsley
1/2 cup chopped toasted walnuts
Salt and freshly ground black pepper

Procedure
1. Cover the bulghur with 3 cups of boiling water in a medium bowl, cover and let stand for about 15 to 20 minutes. Drain well and transfer back to the bowl.
2. Combine the shallots with the vinegar, garlic and salt to taste in a small bowl. Whisk in the lemon juice and olive oil. Pour over the bulghur and chickpeas. Add parsley, walnuts and salt and pepper. Toss well and taste for seasoning.
3. Serve at room temperature or chilled.

(This recipe can be made ahead and stored in the refrigerator for up to a week.)

Apricot-Glazed Chicken Breasts
Serves: 4

Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients
2 boneless, skinless chicken breasts, trimmed, halved
1/2 cup apricot jam
1 Tablespoon Dijon mustard
2 teaspoons minced ginger
2 Tablespoons sherry wine vinegar
1 Tablespoon olive oil
Salt and pepper, to taste

Procedure
1. Heat the oven to 400F.

2. Place the chicken breasts in a medium bowl.

3. Combine the jam, mustard, ginger, vinegar, oil, salt and pepper in a small bowl and whisk. Taste for seasoning.

4. Brush the breasts with the glaze and place on a rack in a roasting pan. Roast for 5 minutes. Turn the breasts over brush with the glaze and roast until golden and cooked through about 7 to 8 minutes.

5. Divide the chicken between 4 dinner plates and serve.

(This can be made ahead and stored in the refrigerator for up to two days.)

Indian Food in L.A.

I recently ate a terrific vegetarian Indian meal on Washington Boulevard. The place is a grocery store for Indian food items and also has a cafeteria style area where you can order a tray of delicious Indian entrees and side dishes and then sit down and enjoy your meal.
Samosa House has been around for many years and only those in the know will be conscious of the place as it is not a restaurant or a place to sit unless you don't mind a casual scene with plastic cutlery, paper plates and no one to wait on you.
The store itself is amazing they carry everything you would want in the Indian food arena. The aroma when you walk in is redolent of curry, cumin and other spices. I have shopped there many times for things such as whole cumin seeds, Pappadum, curry paste, Basmati rice and mango chutney.
I recommend taking a look at the delectable offerings and just trying something new. Half the dishes are un-recognizable as they have a sauce covering up whatever vegetable is featured. The do have standard dishes such as Paneer and Curried Chick Peas with cilantro and every meal comes with Nan the lovely Indian flat bread that is a perfect way to soak up all the sauces.
The food is very inexpensive- dinner for two can be had for about $16 and of course if you would like a more intimate atmosphere you can take your meal to go.
In case you would like to try Indian cooking for yourself I teach the following recipe at private homes and culinary schools throughout Los Angeles.

Mango Chutney
Makes 1 quart

Ingredients
3 large unripe mangoes, peeled
1 cup water
1/2 tsp. turmeric
1 tsp. salt
2 Serrano chilies, julienne
1/2 cup dark brown sugar
2 tsp. cornstarch, dissolved in 1 Tb. water
1 Tb. canola oil
1 tsp. mustard seeds
2 dried red chili pods

Procedure
1. Slice the mango in thin slices.
2. Bring the water, turmeric and salt to a boil in a medium saucepan. Add the mango slices and green chilies and cook over med-hi heat 3 minutes. Add the sugar and bring to a boil. Boil for 5 minutes and then add the cornstarch mixture. Turn off the heat.
3. Heat the oil in a small skillet, add the mustard seeds, cover if the seeds fly around. After 20 seconds add the chili pods and cook another 20 seconds.
4. Add to the mango mixture and keep cold until ready to use. Can be kept for 5 days.

Brunch is a favorite meal and is easy to make

I have been a huge fan of breakfast since I was a child and call it what you may there is something about going out for Brunch or late breakfast that is very satisfying.
I paid a visit to an old-fashioned classic this past Sunday on Wilshire called the Pacific Dining Car.
How many of you are familiar with this throw back to the seventies or perhaps earlier where you are waited in hand and foot by older gentlemen in white coats and bow ties?
I discovered the place a few years ago when looking online for a classic steak dinner. We went for a delicious meal with the requisite baked potato and green salad as accompaniments. The service was gracious and professional and the food satisfying and well prepared.
Who knew they were also a standard Brunch destination for the older crowd of Santa Monica natives? We were told by friends who have lived here all their lives and were surprised to show up and find the place fairly crowded (including the bar I must add) at 11:30 am. on a Sunday morning.
The service is something to be noticed in this time of rushed and ill- trained staff that is the rule among the trendy new establishments that open everyday. I love service and this is the place to experience the old fashioned kind, where the waiters don’t introduce themselves but simply arrive and disappear just when needed and are consistently refilling your coffee bringing you new bread and making sure you are satisfied.
We ordered omelets that were perfectly cooked, moist and delicate filled with yummy items such as chevre, smoked salmon and fresh vegetables. The portions are on the large size so bring your appetite!
I have also visited the bar on two occasions for their happy hour and have enjoyed the well mixed cocktails and appetizers that are served gratis in the cocktail lounge. They have the best guacamole I have ever tasted in an establishment outside my own kitchen and it is served with homemade tortilla chips which I appreciate to no end.
I recommend trying the Pacific Dining Car if you would like a true restaurant experience without all the bells and whistles of the trendier places and enjoy a quiet more mature atmosphere while you dine.

For those of you who would like to try a brunch of your own here are a couple of my favorite recipes.

Buttermilk Scones with Blueberries
Makes 1 dozen

3 cups flour
1/3 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 1/2 sticks cold butter, cut into 1/2 inch pieces
2 Tb. softened butter
1 cup buttermilk
1 cup blueberries, rinsed
1/2 cup orange marmalade

1. Heat the oven to 425. Line two baking sheets with parchment paper.
2. Combine the dry ingredients in a large bowl. Cut in the cold butter using two knives until the mixture resembles coarse meal. Add the buttermilk and blueberries, stir.
3. Turn out onto a floured work surface and knead briefly. Divide dough into 4 pieces and roll each piece into a 7-inch round.
3. Combine the softened butter and marmalade in a small bowl.
4. Spread half the marmalade over 2 of the rounds. Set the other 2 rounds on top and press the edges together. Spread the remaining marmalade over the rounds with a brush. Cut the rounds into 6 wedges and place on baking sheets. Bake in lower third of the oven for 20 to 25 minutes, they should be golden on top.

French Scrambled Eggs with Caviar and Toast Points
Serves 4

Ingredients
8 large eggs
2 Tb. milk
Salt, pepper
2 shallots, minced
4 Tb. snipped chives
4 Tb. crème fraiche or sour cream
2 oz. very good caviar, sevruga or osetra
8 slices white sandwich bread, crusts trimmed, cut in triangles butter

Procedure
1. Whisk the eggs in a medium bowl with the milk, salt and pepper. Set aside.
2. Combine the shallots, chives and crème fraiche in a separate bowl. Set aside.
3. Toast the bread in a large skillet over medium heat with some of the butter until golden on both sides, about 5 minutes, set aside.
4. Warm up a thin layer of the butter in a medium saucepan and whisk in the eggs, cook whisking constantly over medium heat until just barely set. Add to the crème fraiche mixture and stir well.
5. Serve mounded in the center of a plate surrounded by the toast points and topped with the caviar.

Indian Food

Food is very trendy just like clothes, names of children and travel destinations. Right now India is leading the pack with the huge success of Bollywood and of course Slum dog Millionaire. Suddenly all things Indian are appealing and food is not the least of it.
I have always loved all things Indian having traveled there for over six weeks in my early twenties. I never lost my love for the place, the people and especially the cuisine.
The spices alone could send me over the edge with their heady aromas and amazing ability to transform a simple vegetable or protein.
Many Indian places abound in our city but I am often drawn to the smaller mom and pop establishments that are in the neighborhood so I recently paid a visit to Agra Indian Kitchen on Lincoln Boulevard at Washington.
A very small place that is simple and down to earth with friendly and efficient waiters.
We went with another couple who have been there more than once and recommended it for the delicious food.
We ordered a lamb curry, a chicken vindaloo, raita, mango chutney, fish tika masala and a couple naan breads. The food arrived promptly and was spicy, filling and well flavored.
They serve a good size portion of Papadum before the meal arrives with a tasty dipping sauce made with cilantro and another one that is sweetened with tamarind.
The only critique I would offer is that the dishes could use less sauce and more protein but this seems to be an Indian theme as I have noticed this before when eating in these places.
I recommend Agra for a good meal that is inexpensive and satisfying.
Here is a recipe from my recent Indian cooking class in Venice if you want to try this delicious cuisine at home.

Remember it is all bout the spices so don’t use older ones with no flavor, if you can’t identify the spice when you smell it with your eyes closed it is time to throw it away.


Raita
Makes 2 cups

Ingredients
1 English cucumber, halved, seeded, coarsely grated
2 cups whole-milk yogurt
¼ cup packed fresh mint leaves
1 tsp. ground cumin
¼ tsp. cayenne pepper
1/2 teaspoon salt
Procedure
1. Drain the cucumber in a sieve over a bowl for about half an hour. Squeeze out any excess water and transfer to a bowl.
2. Meanwhile, drain yogurt in a paper-towel-lined sieve set over a bowl, chilled, 1 hour.
3. Transfer the yogurt to a bowl and add the remaining ingredients, taste for seasoning and chill, covered, at least 1 hour. Serve with naan bread a sprinkling of cayenne on top.

Raita can be chilled in an airtight container up to three days refrigerated.

Burgers and Beer- an American combo

I am happy to say the new Father’s Office in Culver City is open and doing a booming business.
If you don’t know about F.O. as it is known to locals as the best burger to be hand in a bar atmosphere anywhere in L.A. The original F.O. is on Montana and 11th Street and is a small crowded bar with an amazing selection of beers on tap as well as some terrific local wines. The place is charming but you need to arrive early to insure a chance at sitting down as they have an absurd “first come first serve” rule when it comes to getting a table.
We discovered it years ago and have enjoyed many a burger and brew there. The highlight is the burgers as the menu has little else. They come as is- no substitutes- with arugula, caramelized onions, blue cheese and an aioli sauce on the side. No ketchup to be found. The actual burger is thick and juicy and as close to homemade as one could find in the outside world. It comes with a large handful of thin crunchy fries that go perfectly with the aioli sauce. So this is the deal; you get there and push into the bar, order a beer or glass of wine, a burger and maybe their roasted beet salad ( which is large and very well done). They give you a number and then you spend the next 15 minutes hovering over tables that look like they might be almost done. The second someone moves to leave you pounce. This is the way it works at both the original and the latest expanded version of F.O.
So last night we went there at prime time about 8 pm. and found ourselves starving and wishing we didn’t have to go through this painful process before sitting down to enjoy our meal. There were 4 of us so we branched out and stood right next to 4 different tables waiting to get lucky. You have to be aggressive lest the other vultures will nab your spot, so the nice ones finish last.
It took us about 15 minutes to finally slide into seats and as usual the wait was worth it. The same menu and the same non-service abides in the new location with three times the amount of room.
I most definitely recommend the Father’s Office but wish they would grow up and get the staff they need to accommodate us hungry souls.