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.)
Tuesday, May 19, 2009
Tuesday, May 12, 2009
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.
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.
Wednesday, May 6, 2009
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.
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.
Subscribe to:
Posts (Atom)
