Eating in Santa Monica

I have often heard of Michael’s in Santa Monica and have walked passed it many times. I had never had the chance to visit until recently and was pleasantly surprised.

I met a friend for a late lunch and we were seated in the back garden, which is beautifully decorated for the holidays; full of poinsettias and little white lights. This is a cozy, romantic spot to share a meal with its lush plantings and quiet atmosphere. Michael’s has been a staple in Santa Monica for over thirty years and takes pride in its contemporary art as well as its cuisine.

We were waited on right away, as there was no one but us on the patio. We each had an appetizer; mine was a gravlax plate and my friend had a Caesar salad. There is a new trend of serving this popular salad in a small round tight ball with a few croutons on the side, this is what came to the table and she said it was delicious although I am a fan of the more traditional presentation. My gravlax was an ample portion and seemed more like smoked salmon to me than the cured salmon dish that I expected. It was very good and came with toast points and mustard dill sauce. I ordered my favorite salad; Nicoise and my friend had a burger which came with bacon, blue cheese, gruyere and onions. Oh, and the usual French fries.

Her burger was massive and looked fantastic, although rich I am sure this would be a great choice if one were very hungry. My salad was lovely although there were no new potatoes on the plate as advertised. This salad which I make all the time is traditionally served as a composed salad with a little lettuce under the other components. It is meant to be arranged and is served with anchovies and often basil on top. At Michael’s it was a bed of arugula with slices of seared tuna, hard boiled egg, tomato, baby green beans and a bit oddly, parmesan cheese. I enjoyed it although I was missing the traditional version, which, in my opinion, does not need to be altered. We had no room for dessert but I would return for the dinner menu as I really liked the atmosphere and almost old fashioned feel of the place.

Michael is offering a unique series of Farmer’s Market trips that focus on finding the best produce and highlights one ingredient specifically. These trips are sold as “Michael’s Market Meet-Ups” and he offers them once a month. The group meets in the morning at his place and enjoys cappuccino and pastries. Then they accompany Michael to the market where they learn about how to shop and meet local vendors. Upon their return to the restaurant a meal is served highlighting the one ingredient that is the focus for the month. They get a signed copy of his cookbook; Welcome to Michael’s: Great Food, Great People, Great Party! And all for the modest price of $60.

I for one would love to join in, so in January hope to attend. It sounds like the perfect way to meet this accomplished chef, enjoy a meal and meet others with the same interests.

I have included a few photos of the past Meet-Ups and who knows maybe I will see you there!

For those of you who would like to try the traditional version of the classic Nicoise Salad, here it is.

Classic Salad Nicoise

Serves 8 to 10

Ingredients

1 Tb. Dijon mustard

2 cloves minced garlic

3 Tb. Balsamic vinegar

1/2 cup olive oil

Salt, pepper

1 pound new potatoes, washed and quartered

12 ounces haricot verts, trimmed

3 large eggs

2 Ahi tuna steaks, about 5 oz. each or 2 cans water packed tuna, drained and crumbled

Olive oil

Thyme, minced

Lettuce for platter

2 ripe tomatoes cut into eighths

10 nicoise olives

4 anchovies, rinsed and drained, optional

6 basil leaves, chiffonade

Procedure

1. Combine the mustard, vinegar and garlic in a bowl and whisk, add oil slowly while whisking and season with salt and pepper. Set aside.

2. Cook potatoes in a small saucepan of salted water until tender about 20 minutes, drain, set aside.

3. Blanch beans and refresh with cold water and set aside.

4. Place eggs in a small saucepan of cold water and bring to a boil, remove from heat, cover and allow to sit for 15 minutes.

5. Meanwhile rub tuna with olive oil, thyme, salt and pepper. Heat the grill and grill for 2 to 3 minutes on each side. Remove to a cutting board.

6. Arrange lettuce on large platter; arrange groups of vegetables in piles around platter. Slice tuna in 1/2 inch slices and add to platter. Scatter with olives, lay anchovies on top and sprinkle over the whole platter. Drizzle the dressing over the platter before serving. Serve cold or room temperature.

Culver City Dining

I have recently been eating out in Culver City quite a bit and enjoy the small town feeling of the place. There are a number of decent restaurants now and one in particular I enjoyed a few times in the last two weeks is Saint Amour. Right behind Starbucks on Culver Blvd. Saint Amour is one of those classic French bistros that are worth a visit.

I sat outside and had lunch on a warm and sunny day about three weeks ago and had a terrific salad Nicoise. This has to be one of the best salads ever and I teach a class on main dish salads where we learn this traditional entrée. It is a composed salad of steamed green beans, seared tuna, hard-boiled egg and new potatoes with olives and anchovies on top. It is not only beautiful but also very delicious. The Saint Amour version was very, very good.

My husband and I visited for a light meal there about two weeks ago before a movie and were impressed to find such a gem in Culver City where there are many trendy places but less with this type of quality.

The second visit was almost perfect from the service to the beautiful décor we both loved the place. We had wonderful warm baguettes with a small dish of olives along with a delicious Belgian beer. Then ordered frisee salad, parsnip soup and a charcuterie plate. The soup – made with parsnips pureed with butter, cream and chicken stock was velvety and satisfying. The frisee salad with lardons- one of my all time favorites was done to perfection; just the right amount of bacon, a lovely vinaigrette and a perfectly poached egg on top. This salad is a meal in itself and it is rare to find one of this quality in a restaurant. The charcuterie plate came with the traditional accompaniments; cornichons, Dijon mustard and pickled onions. This plate is a winner that I highly recommend.

We reserved a spot on a Sunday night with another couple to try the dinner hour. We ordered a Pot Au Feu which is a beef shank that is braised for hours and then served with a little of it’s own broth with potatoes and root vegetables – a peasant dish. This didn’t look anything like that when it arrived, somehow there were no vegetables and the meat was swimming in liquid, more like a soup with some meat and potatoes in it. I was not impressed with the presentation although it had good flavor. I ordered a half roast chicken with some greens and turnips, which was nicely cooked but just a tad bland. Our friends had mussels, steak frites and the beautiful frisee salad with lardons. The dishes were authentic bistro fare that everyone enjoyed but the salad still wins, hands down.

We then had two desserts a perfect chocolate pots de crème with a layer of salted caramel on top that was to die for and a profiterole. I said this was classic French bistro fare and as you can tell by the menu it truly is. The profiterole presented well but the cream puffs were dry and tough; something I would not recommend.

All in all I would have to say this is a lovely place, the atmosphere is charming, the staff are efficient and professional (almost all are French) and if you would like to feel you are in a bistro in Paris this is the place.

If you want to try the salad Nicoise at home here is the perfect recipe.

Classic Salad Nicoise

Serves 8 to 10

Ingredients

1 Tb. Dijon mustard

2 cloves minced garlic

3 Tb. Balsamic vinegar

1/2 cup olive oil

Salt, pepper

1 pound new potatoes, washed and quartered

12 ounces haricot verts, trimmed

3 large eggs

2 Ahi tuna steaks, about 5 oz. each or 2 cans water packed tuna, drained and crumbled

Olive oil

Thyme, minced

Lettuce for platter

2 ripe tomatoes cut into eighths

10 nicoise olives

4 anchovies, rinsed and drained, optional

6 basil leaves, chiffonade

Procedure

1. Combine the mustard, vinegar and garlic in a bowl and whisk, add oil slowly while whisking and season with salt and pepper. Set aside.

2. Cook potatoes in a small saucepan of salted water until tender about 20 minutes, drain, set aside.

3. Blanch beans and refresh with cold water and set aside.

4. Place eggs in a small saucepan of cold water and bring to a boil, remove from heat, cover and allow to sit for 15 minutes.

5. Meanwhile rub tuna with olive oil, thyme, salt and pepper. Heat the grill and grill for 2 to 3 minutes on each side. Remove to a cutting board.

6. Arrange lettuce on large platter; arrange groups of vegetables in piles around platter. Slice tuna in 1/2 inch slices and add to platter. Scatter with olives, lay anchovies on top and sprinkle over the whole platter. Drizzle the dressing over the platter before serving. Serve cold or room temperature.

Raw Food is Too Raw for Me!

I visited a raw foods restaurant last night on Main street after hearing about it for a while and passing by a few times on my way to the beach. Rawvolution is the name of the place and after walking in and smelling the distinctive aroma of vitamins and wheat grass juice I chose to sit outside.

The service was efficient and friendly and the menu was short but fairly extensive given that there are no cooked foods to be had.

I am definitely into healthier food and take pride in cooking with no dairy, little fat and organic produce so I was open to enjoying a raw food experience. Having said that I must admit after the meal I had a strong urge to go across the street and order a piece of pizza from Bravo.

Ok, ok, raw food is all the rage right now with restaurants cropping up all over L.A. but this was a meal that was hard for me to swallow.

I ordered a mushroom “burger” after hearing from a friend that the onion “bread” they are famous for is so amazing. It came on said bread but something about the texture of it was very strange. First of all, they don’t use wheat, yeast or any flour in their cuisine so all “breads” are made from seeds and some kind of pressed grain. The texture was chewy and dry sort of like eating very salty cardboard and I didn’t detect any onion flavor at all. The mushroom was topped with a spread that is supposed to be a facsimile of cheese which wasn’t bad but also overly salty. The whole thing was quite dense and heavy and I felt full after eating half of it. I also ordered the one quite yummy item of my meal which was a nori roll filled with vegetables and a bean spread, it was delicious and although messy to eat- so not first date material- I would say that is worth going back for. I went with a friend who also is into vegetarian food and enjoys trying new cuisines as I do so she was the right person to accompany me. She ordered a “big mac” but remember we are eating raw foods here so no burger, cheese or bun. This was a creative attempt to copy a burger with the infamous onion bread once again and a textured grain, seed, nut thing as the burger. Hers was also overly salty but she liked it more than I did.

We tried their truffles for dessert and the wait person said they were great. We ordered a cookie dough, chocolate coconut haystack and a Goji berry truffle. They gave us one order that we split, thank god because I could barely eat any most of it. The coconut one was acceptable but the other two were in edible, between the weird texture and the strange sweetener they use I almost spit it out. Give me a good piece of chocolate any day over this mock dessert.

I often here people say I must be picky in restaurants because I am in the food business and my answer is, only when it is bad. I go out to all kinds of places and an appreciative of efforts made to prepare good food as I know what goes into it. But this experience left me with a bad taste in my mouth, literally.

I was macrobiotic for a few years in my early twenties and taught at the one and only vegan cooking school in the country for five years so I am not a novice at off the beaten path vegetarian fare but next time I will pass on the raw part of healthy eating and choose for my food to be cooked.

If you would like a fabulous vegan chocolate chip cookie try this one, you won't be disappointed.

Nutty Chocolate Chip Cookies

Makes about 2 ½ dozen

Ingredients

1 1/2 cups rolled oats, toasted in a 350 oven for 6 min., ground in food processor, cooled

1 cup whole wheat pastry flour

1/2 tsp. salt

1/4 tsp. baking soda

1 cup raw almonds or hazelnuts toasted in 350 oven for 10 minutes, roughly chopped and cooled

1 cup chocolate or carob chips

1/2 cup canola oil

1/2 cup maple syrup

2 tsp. vanilla

Procedure

1. Preheat oven to 375. Line two half sheet pans with parchment, set aside.

2. Combine oats, flour, salt, soda, nuts and chips in a large bowl stir and set aside. Combine the oil, syrup and vanilla in a small bowl and whisk. Stir wet into dry ingredients just until mixed.

5. Drop by rounded tablespoons onto sheet pans about 1 1/2 inches apart. Flatten dough with fingers.

6. Bake one pan at a time until lightly browned on bottom about 15 min. Cool and remove to wire rack. Repeat with the other pan and remaining dough.

Raw Food is Too Raw for Me!

I visited a raw foods restaurant last night on Main street after hearing about it for a while and passing by a few times on my way to the beach. Rawvolution is the name of the place and after walking in and smelling the distinctive aroma of vitamins and wheat grass juice I choose to sit outside.

The service was efficient and friendly and the menu was short but fairly extensive given that there are no cooked foods to be had.

I am definitely into healthier food and take pride in cooking with no dairy, little fat and organic produce so I was open to enjoying a raw food experience. Having said that I must admit after the meal I had a strong urge to go across the street and order a piece of pizza from Bravo.

Ok, ok, raw food is all the rage right now with restaurants cropping up all over L.A. but this was a meal that was hard for me to swallow.

I ordered a mushroom “burger” after hearing from a friend that the onion “bread” they are famous for is so amazing. It came on said bread but something about the texture of it was very strange. First of all, they don’t use wheat, yeast or any flour in their cuisine so all “breads” are made from seeds and some kind of pressed grain. The texture was chewy and dry sort of like eating very salty cardboard and I didn’t detect any onion flavor at all. The mushroom was topped with a spread that is supposed to be a facsimile of cheese which wasn’t bad but also overly salty. The whole thing was quite dense and heavy and I felt full after eating half of it. I also ordered the one quite yummy item of my meal which was a nori roll filled with vegetables and a bean spread, it was delicious and although messy to eat- so not first date material- I would say that is worth going back for. I went with a friend who also is into vegetarian food and enjoys trying new cuisines as I do so she was the right person to accompany me. She ordered a “big mac” but remember we are eating raw foods here so no burger, cheese or bun. This was a creative attempt to copy a burger with the infamous onion bread once again and a textured grain, seed, nut thing as the burger. Hers was also overly salty but she liked it more than I did.

We tried their truffles for dessert and the wait person said they were great. We ordered a cookie dough, chocolate coconut haystack and a Goji berry truffle. They gave us one order that we split, thank god because I could barely eat any most of it. The coconut one was acceptable but the other two were in edible, between the weird texture and the strange sweetener they use I almost spit it out. Give me a good piece of chocolate any day over this mock dessert.

I often here people say I must be picky in restaurants because I am in the food business and my answer is, only when it is bad. I go out to all kinds of places and an appreciative of efforts made to prepare good food as I know what goes into it. But this experience left me with a bad taste in my mouth, literally.

I was macrobiotic for a few years in my early twenties and taught at the one and only vegan cooking school in the country for five years so I am not a novice at off the beaten path vegetarian fare but next time I will pass on the raw part of healthy eating and choose for my food to be cooked.

If you would like a fabulous vegan chocolate chip cookie try this one, you won't be disappointed.

Nutty Chocolate Chip Cookies

Makes about 2 ½ dozen

Ingredients

1 1/2 cups rolled oats, toasted in a 350 oven for 6 min., ground in food processor, cooled

1 cup whole wheat pastry flour

1/2 tsp. salt

1/4 tsp. baking soda

1 cup raw almonds or hazelnuts toasted in 350 oven for 10 minutes, roughly chopped and cooled

1 cup chocolate or carob chips

1/2 cup canola oil

1/2 cup maple syrup

2 tsp. vanilla

Procedure

1. Preheat oven to 375. Line two half sheet pans with parchment, set aside.

2. Combine oats, flour, salt, soda, nuts and chips in a large bowl stir and set aside. Combine the oil, syrup and vanilla in a small bowl and whisk. Stir wet into dry ingredients just until mixed.

5. Drop by rounded tablespoons onto sheet pans about 1 1/2 inches apart. Flatten dough with fingers.

6. Bake one pan at a time until lightly browned on bottom about 15 min. Cool and remove to wire rack. Repeat with the other pan and remaining dough.

Winter Cooking

As fall turns into winter and the holiday season is quickly approaching we find ourselves turning to chilly weather foods such as soups and stews. What better way to warm up than with a big bowl of soup?

Most soups start with the trio of vegetables known as mirepoix- a mixture of diced carrot, celery and onion and after that one can add just about anything to a soup pot. Most vegetables lend themselves to soup preparation but especially root veggies such as; potatoes, carrots, and anything in the squash family. Eating with the seasons is known to be a better deal for you both health-wise and economically therefore I always turn to the Farmer’s Market to find what’s in season. In the chillier months we see all kinds of winter squash, leeks, many varieties of potatoes and mushrooms.

Stews are also a great way to go for an easy one pot meal and almost all protein can be braised to stew perfection. The best cuts of meat would be tougher pieces such as a leg or shoulder and dark meat chicken is ideal due to its higher fat content. Substituting vegetable protein is easy as you can add it towards the end of the cooking process to insure the right texture.

I love the soups included below as they are easy to make and are sure to satisfy with great texture and elegance. I often serve the both soups for guests as they are perfect for making ahead.

The chicken tagine is a stew in the Moroccan style- cooked in a tagine (often a cast iron coated with enamel saucepan with a cone shaped top)if you have one or in a large heavy saucepan with a tight fitting lid. This recipe is wildly popular for dinner parties since it can serve a crowd and is beautiful to present.

Butternut Squash Soup with Ginger

Serves 6

Ingredients

1 large butternut squash halved, seeded

Olive oil for brushing

1 Tb. butter

2 leeks, white part only, thinly sliced or 1 medium onion, chopped

2 medium carrots, peeled, diced

2 celery stalks, diced

2 Tb. minced ginger

2 cloves garlic, minced

4 cups vegetable or chicken broth

Salt, pepper

Crème fraiche or sour cream for garnish

3 Tb. chopped parsley

Procedure

1. Heat the oven to 375. Place the squash cut side down on a baking sheet coated lightly with olive oil. Roast until tender about 35 minutes.

2. Meanwhile melt the butter in a large saucepan and saute the leeks, carrots, celery, ginger and garlic for 5 minutes over low heat. Season with salt and pepper to taste and add the broth. Bring to a boil, lower the heat to a simmer and cook for 10 minutes.

3. Remove the squash from the oven and cool slightly. Scoop the flesh from the skin and add to the saucepan. Simmer for another 10 minutes.

3. Puree the soup in batches in a processor, taste for seasoning. Transfer back to the saucepan and heat through.

4. Spoon the soup into six soup bowls and spoon a small dollop of crème fraiche onto each serving, sprinkle with parsley and serve.

Roasted Eggplant Soup with Garlic Croutons

Serves 8

Ingredients

1 firm large eggplant, about 1 1/2 pounds

1/4 cup olive oil

1 large red onion, halved

1 red pepper, halved and seeded

1 yellow pepper, halved, seeded

2 medium tomatoes, halved

5 sprigs thyme

1 bay leaf

2 cloves garlic

2 Tb. chopped basil

1 tsp. salt

1/2 tsp. fresh pepper

3 cups vegetable or chicken stock

juice of 1 lemon

Croutons:

1/2 loaf stale French bread, cubed

3 cloves garlic, minced

1/3 cup olive oil

Saffron Mayonnaise:

1 large egg

1 Tb. Dijon mustard

1 Tb. lemon juice

pinch salt

1/2 cup vegetable oil

large pinch of saffron

Procedure

1. Heat the oven to 400. Halve the eggplant and brush the cut side with 2 Tb. of the olive oil, sprinkle with salt and pepper. Place on a baking pan. Repeat with the onion, peppers and tomatoes.

2. Roast the vegetables until softened about 40 minutes. Let cool slightly and set aside.

4. Heat the remaining 2 Tb. of oil in a large saucepan and warm the thyme, bay leaf, garlic and basil, about 2 minutes over low heat. Add roasted vegetables, salt and pepper. Add stock, bring to a boil over med-hi heat and cover, lower heat to medium and simmer about 25 minutes.

6. Puree the solids in a processor, removing thyme stems and bay leaf. Return to saucepan stir in lemon juice and season to taste.

7. Place cubed bread on a baking sheet. Combine the garlic and olive oil in a small bowl and then drizzle on the bread. Toss to coat evenly. Bake until golden, about 10 minutes.

9. Combine the egg, mustard, lemon and salt in a processor and blend- add oil slowly through the feed tube until it is thickened. Add the saffron and salt to taste and serve a dollop on top of the soup with the croutons. Saffron mayonnaise will be keep up to 10 days in the refrigerator.

Chicken Tagine

Serves 6

Ingredients

1 whole chicken cut into 10 pieces

Kosher salt

1 Tb. white wine vinegar

5 Tb. olive oil

1 bunch cilantro, chopped

1 tsp. cinnamon

½ tsp. saffron

Salt

1 onion, chopped

5 cloves garlic, minced

1 tsp. cumin

1 tsp. ground ginger

1 tsp. paprika

1 tsp. turmeric

2 Tb. olive oil for cooking

¼ cup mixed olives, pitted

2 preserved lemons, rinsed well, or 2 whole lemons, zested and juiced

4 oz. pitted prunes

Procedure

1. Rub the chicken with the salt and then wash it with the vinegar. Allow to sit for 10 minutes. Rinse and dry the chicken and set aside in a medium bowl.
2. Mix the oil, cilantro, cinnamon, saffron, salt, onions, garlic, cumin, ginger, paprika and turmeric in a medium bowl. Rub over the chicken and marinate for 30 minutes.
3. Heat the oven to 350.
4. Heat the tagine or large deep saucepan and add the olive oil. Add the chicken and sauté until chicken is lightly browned on each side. Add the olives, preserved lemons and prunes. Transfer to the oven and cook for 45 minutes. Serve with the couscous.

Jazz Clubs and Pizza

I was invited to check out a live music/dining venue in Santa Monica last week and given that I am a live music fan decided to check it out. Angels Piano Bar and Supper Club on Wilshire and 24^th Street is an old establishment that has had a recent face lift and the owners are hoping to bring in an adult crowd that would enjoy eating in cozy booths while listening to a wide variety of live music.

My husband and I joined three other music fans and went on a Wednesday night where the band; The Mad Alsacians were in the house offering up sounds from the days of the 30’s and 40’s; they play a combination of jazz and Latin that includes an accordion of all things.

We walked into an intimate, dark nightclub with a romantic atmosphere. The room was small with a full bar on one side and about twenty tables on the other. The stage is right next to the front tables and is very tiny, enough for a four-piece band. This is a cool atmosphere to hear live music in as it is reminiscent of the older clubs that are found in New York and Chicago. We were seated at a booth which was a bit tight for the 5 of us and after about an hour became quite uncomfortable. The waitress; named Angela was charming, friendly and professional. She really knew her stuff and had a warm attitude that went a long way in making the evening pleasant. We had cocktails and ordered a few appetizers; pizza with truffle oil and wild mushrooms and an item named; Spicy Crunchy Chick Peas. They have a fusion of Latin/ Moroccan/Italian items on the menu which is a typical experience in dining these days resulting in a jumble of flavors with various influences from all over the world. The surprise hit were the chick peas that came out warm and slightly fried with Moroccan spices – very tasty and quite addictive. The pizza was blah, nothing special, the crust was doughy and there weren’t enough mushrooms or cheese on top, a definite miss next time. We then had time to order before the music began which is about 8:30 nightly. We had steaks that were billed as; Grilled Citrus Chile Skirt Steak with Charred Tomatillo Salsa, Yuca with Garlic Sauce and Grilled Chayote Squash. Now say that five times fast! Well, the steaks came out just as the band started and we split an entrée between each couple. The meat was well marinated and had a great flavor although a bit chewy. But the yucca was very bland – not much garlic to be found and the chayote was nothing but thick slices of zucchini that were practically raw- most definitely not chayote and obviously not grilled. At that point it got very hard to talk in the room so sending anything back or commenting on the food was not worth the effort. We all felt a bit like something more so ordered their; Hand-cut Garlic Parsley Fries. These took unusually long to arrive- we almost thought they forgot about us, when voila- a huge plate of well-salted fries showed up with plenty of garlic. Whatever garlic didn’t go on the yucca went on these fries and they were delicious! I would go back just for the chick peas and the fries if I were in the neighborhood.

We had plenty of friendly helpful service from Angela who knew about the wines and the music and seemed very happy in her job there.

At the end of the evening after an interminable two hours of oldies but goodies by the Mad Alsacians we received a complimentary dessert by the manager Dan.

The Sticky Fig Cake with Toffee Sauce and Cardamom Cream arrived warm and was presented in a large bowl with five spoons, very delicious and satisfying but plenty rich; definitely something to share with at least four people. Dan also offered us a couple of dessert wines-a nice gesture although at that point we were all done.

The issue with Angela’s is the acoustics and the uncomfortable seating. It’s a great space and lovely if you want to focus on the music and enjoy a couple of drinks and maybe a burger. But to carry on a conversation is difficult at best and most of the tables are big enough for four people, which means you can’t hear anyone talk. We had this problem once the music started, it became draining to try to hear each other and the music wasn’t good enough to listen to. There are plenty of other trios and quartets to check out on their web site and I do think if this is your neighborhood it ‘s a fun place to hang with a date or your spouse and enjoy simple bistro food and a couple of drinks. But for to go out of your way to visit Angela’s might be a bit of a disappointment.

One thing they could easily improve is the food- the simplest adjustments would have made the meal enjoyable and something to return for. A better quality pizza with more cheese would be a good start.

I make pizza all the time and it is really about the dough and making sure you have a seriously hot oven to crisp it up. We use a pizza screen to bake the dough on which has proved foolproof and produced great results. Here is the recipe for those of you who want try it at home.

Tomato Basil Pizza

Makes two pizzas

Ingredients

1 packet dry yeast

1 1/2 tsp. Kosher salt

2 cups very warm water- 110 degrees

3 Tb. olive oil

4 cups all purpose flour

2 cups shredded fontina or mozzarella cheese or a combination of both

2 large ripe tomatoes or 1 ½ cups homemade tomato sauce

1/4 cup fresh basil leaves, torn

Freshly ground pepper

Procedure

1. Heat the oven to 450.

2. Combine the yeast and 1 tsp. salt in a medium bowl. Stir in the water and olive oil. Let the yeast activate and become bubbly, about 10 minutes. Stir in the flour to make a smooth dough.

3. Turn onto a lightly floured surface. Knead until smooth and elastic about 7 minutes. Divide the dough in half and wrap half in plastic and refrigerate or freeze. Transfer the other half to a lightly oiled bowl and turn once so the top is covered with oil. Cover with a damp kitchen towel and set in a warm place for 45 to 60 minutes to rise. Punch down the dough and if you have time let it rise again for a crispier crust.

4. Roll the dough out on a lightly floured surface and stretch to fit the pizza screen leaving a 1/4-inch rim at the edge. Layer the tomatoes or spoon the sauce over the top. Finish with the cheese and basil, fresh pepper and remaining salt.

5. Bake for 15 minutes until the pizza is golden and bubbly.

*Other toppings can be sliced pepperoni, cooked sausage, sautéed mushrooms and pitted chopped Kalamata olives, caramelized onions, chevre, chopped prosciutto, homemade tomato sauce, and arugula.

Appetizers From Around the World, with Sake!

I am so excited for this post not only because I LOVE this recipe, but because I am extremely excited for the Sake and Appetizers From Around the World class I have coming up on August 6th. This is going to be a really fun class in which I will teach my favorite ethnic apps like Greek cheese triangles, Italian Crostini's, and Asian Tartare while we sample a wide range of Sakes.

To get you excited, I'm giving you one of my favorite appetizer recipes that won't be taught in the class. I have made this tuna app on many occasions and it is always the first thing to go. It's actually a lot easier than you may think, but the most important point for me to stress is to get FRESH FRESH Ahi tuna. Even if you follow the recipe down to the last grain of salt and prepare the dish with the utmost care, if you do not have a good fresh piece of tuna this app will never work. The taste of the seared ahi is really the secret behind this dish so make sure to buy it from a good store that gets a constant supply of fresh fish coming in.

Enjoy enjoy enjoy!

If you are interested in signing up for my Sake and Appetizers from Around the World class on August 6th, just visit Amandacooks.com to register.

Sesame Tuna on Wonton Crisps with Wasabi Crème Fraiche
This recipe makes 30 pieces

Ingredients
1 piece ahi grade tuna, 3/4 pound, cut into log shapes about 4 inches long by 1 ½ inches wide
1/4 cup dark sesame oil
3 Tablespoons soy sauce
1 cup sesame seeds, black and white, toasted in a dry skillet until golden
1/4 package square wonton skins
Vegetable, canola or peanut oil for frying
1/2 ripe papaya, peeled, seeded, cut into thin 1/4 inch long pieces
Chives, snipped, garnish

Procedure
1. Place the tuna in a bowl and coat with the sesame oil and soy sauce. Marinate about 20 minutes.
Place the seeds on a baking sheet and dip the tuna in them, turn to coat.
2. Heat a sauté pan over high heat. Lightly brush with vegetable oil. Sauté the tuna for 2 to 3 minutes on each side. Remove to a cutting board and slice against the grain, then cut into cubes.
3. Cut the wontons into triangles. Heat enough oil to come up the side of the pan by 2 inches. When it is hot but not smoking fry the wontons a few at a time for about 30 seconds. Drain on paper towels.
4. Top the wonton triangles with a cube of tuna and spoon a dollop of the wasabi crème on each piece of tuna. Garnish with the papaya and chives.

Wasabi Crème Fraiche

1/2 cup crème fraiche, sour cream or mayonnaise
2 teaspoons wasabi powder
Salt, to taste

1. Combine the above in a small bowl, taste and adjust seasoning.

Grilling Isn't Just For Men Anymore

One of my favorite things about Summer is grilling. There's almost nothing in the world that makes me happier than throwing some ribs, corn, or shrimp kabobs on the grill and having a beautiful dinner outside. For me, it's the essence of Summer.

What frustrates me about this picture is that so often on television and throughout history, we have been told that grilling is a "MAN's" job. I would like to take this moment and say this is complete bullsh*t. The way I look at it, if a man can do it, a woman can most certainly do better. Women seem to be afraid of grilling because they have this idea in their head that grilling is complicated or messy or un-ladylike. But these are all false. Grilling is actually extremely simple and is often less messy and takes half the clean up as sauteing, frying or even baking might do.

I want this post to really encourage women to go out and try grilling for the first time. It can be so much fun and so rewarding, especially in the summer when the last thing you want to do is be cooped up behind a hot stove in the kitchen. So here is one of my favorite grilling recipes to inspire you to take up those tongs, raise your beer and show that grill (and your man) who is boss.

If you are interested in learning the ins and outs of grilling, sign up for my Grilling and Chillin' class on July 23rd. Just visit Amandacooks.com to register.


Grilled Skirt Steak with the Best Marinade
Serves 4

Ingredients

1 1/2 pounds skirt, flank or hanger steak, scored*

Marinade:

3 shallots, minced

1/4 cup balsamic vinegar

1/4 cup soy sauce

4 cloves garlic, minced

1/4 cup olive oil

1 Tb. Dijon mustard

1 Tb. rosemary, chopped

Fresh black pepper

1/2 cup dry red wine

2 scallions, julienne, garnish



Procedure

1. Place the steak in a shallow baking dish.

2. Combine marinade ingredients, except wine and scallions in a medium bowl. Pour over steak and marinate about 2 hours or overnight, refrigerated.

3. Half hour before grilling remove steak from the refrigerator.

4. Heat grill pan for about 5 minutes. Grill steak, reserving marinade 7 to 8 minutes on each side for medium-rare meat. Remove to a cutting board.

5. Bring marinade to a boil with the red wine in a small saucepan, boil for 3 to 4 minutes. Set aside. Slice meat thinly against the grain. Place on a serving platter and pour the marinade over. Garnish with the scallions and serve.



*To use this recipe for salmon- marinate no more than an hour and grill for 5 minutes- turn and then another 4 minutes. Or bake in a 400 oven for 10 minutes.

Entree Style Salads for Summer

Crispy, crunchy and delightfully refreshing. Salads have a way of making Summer especially satisfying. So satisfying in fact, that during the Summer, I often eat a salad as my main entree. During the hot days when I come home sweaty and exhausted from sitting in traffic, walking in 90 degree weather or simply soaking up the sun, nothing is more refreshing that a cool fresh meal. And with 100's of salad recipes out there, the possibilities are endless. No longer are we confined to the Cobb. When I make a salad I love mixing new ingredients each time. Candied nuts, raisins, cranberries, pears, dill, apples, beets, radishes, chicken, seafood, cilantro, feta or goat cheese, mustard, lemon, soy sauce are just a few ingredients I like to play around with when creating a new and unique salad.

Here is a recipe for one of my favorite entree style salads. I love shrimp tossed in a pungent Asian dressing with a hint of spice and this recipe has just that. The shrimp makes it a hearty meal and the cool cabbage keeps it light. I hope this encourages you to go out and explore all the neat and delicious salad recipes that are out there. Or have fun creating your own!


If you like this recipe you will love my Entree Style Salads class on July 15th. Just visit Amandacooks.com to register.

Thai Shrimp Salad with Asian Dressing
Serves 4
Preparation time: 30 minutes
Marinating time: 30 minutes
Cooking time: 5 minutes

Ingredients

Salad:
1 pound large shrimp, peeled, de-veined
2 Tablespoons soy sauce
1 tsp. sesame oil
1 stalk lemongrass, tough outer leaves removed, minced
2 small carrots, peeled, julienne into 3 inch strips, blanched
1/2 large European cucumber, seeded, julienne in 3 inch strips
2 cups thinly sliced red cabbage
Dressing:
3 Tablespoons rice wine vinegar
1 Tablespoon light brown sugar
1 Tb. roughly chopped ginger
¼ to ½ tsp. red pepper flakes
3 Tablespoons soy sauce
5 Tablespoons canola oil
1 Tablespoon sesame oil
5 Tb. cilantro, chopped
3 Tb. mint, chopped
1/4 cup dry roasted peanuts, roughly chopped

Procedure

1. Combine the shrimp with the soy sauce, sesame oil and the lemongrass. Marinate for 30 minutes.
2. In a large bowl toss together the carrots, cucumber and cabbage.
3. Combine the vinegar, sugar, ginger, red pepper flakes and soy sauce in the processor. Add the canola and sesame oil slowly thru the feed tube. Stir in the cilantro and mint. Taste and adjust seasoning and set aside.
4. Heat a grilling pan until hot. Grill the shrimp two to three minutes on each side.
5. Toss the dressing with the vegetables and arrange on a serving platter. Place the shrimp around the outside of the platter and garnish with the nuts.

Make ahead tip: You can make the entire salad up to one day before and
serve at room temperature. The dressing can be made up to a week ahead.

Alternatives: Use scallops or firm tofu instead of shrimp and omit the peanut
if you wish. An alternative to lemongrass is 1 tablespoon of lime zest

Waterloo and City

A new restaurant in Mar Vista! YEA!

So glad to FINALLY see this place open in our wasteland of a neighborhood- we are dying for food places- open more!
I loved this place except for the decor and HUGE stop sign in the parking lot( that I had to look at during dinner as it was facing me)very strange.
The decor is old-fashioned with grandma wallpaper and bad lighting.
BUT aside from these minor issues the place was excellent.
The bad reviews must have been on opening night or their first week when most places don't have the kinks ironed out yet. The service was great, friendly and professional- the food was very very good from the homemade bread to the expertly prepared entrees - everything we had was done beautifully, nothing over-cooked and very healthy portions but not grossly overdone. I say it is one of the better meals I have had, especially for this neighborhood. Most of the places around are either waaaay dated or over-priced precious trendy food.
This place has honest good food with a few trendy twists but they work. I will be back for more.
Oh- they also have a nice bar, YEAH! Finally a bar in the hood that is for adults not just twenty somethings.
Thank you!

Healthy Mediterranean Cooking

Happy Summer everyone!
After returning from Crete just a few weeks ago, I have been obsessed with their cooking culture. From their meat, to dairy, to fresh produce, everything is local and sustainable which means extra fresh and delicious food! How much do I love their style of cooking? So much so that I designed a cooking class that follows their culinary practices. I am a big believe in Farmers Markets and making sure that all your ingredients are fresh, sustainable and local. I know it can often be hard to follow this but in this class I will show you how you can! Below is a recipe for one of my favorite lentil salads to inspire you. It is super easy, very tasty and full of healthy ingredients. Have a great week!

If you like this recipe you will love my Healthy Mediterranean class on July 8th. Just visit Amandacooks.com to register.

Bon Appetit!

Curried Lentil Salad with Walnuts
Serves 6

Ingredients

• 1 1/2 cups French lentils
• 1 bay leaf
• 1 red pepper, diced
• 4 scallions, thinly sliced
• ½ cup walnuts, roughly chopped
• 1/3 cup chopped mint
• 2 cloves garlic, minced
• 6 Tb. lemon juice
• 2 tsp. curry powder
• Salt, pepper
• 1/4 cup olive oil

Procedure

1. Combine the lentils and bay leaf in a medium saucepan with cold water to cover by 2 inches. Bring to a simmer and cover, simmer about 20 minutes, until tender. Drain. Transfer to a medium bowl and remove bay leaf. Add the red pepper, scallions, walnuts and mint.
2. Combine the garlic, lemon and curry in a small bowl and whisk. Add salt and pepper to taste. Add the olive oil slowly and taste for seasoning. Toss the dressing with the lentils.
3. Serve at room temperature or warm.

Simple Sundays

Looking forward to my Healthy Mediterranean Class on July 8th.

Tropical Summer Entertaining

Spring is here and Summer is just around the corner. Now is the time to prepare all those delicious dishes that are too cold and fresh for the winter but are perfect for warm summer nights. During this time I really enjoy adding a touch of fruit to my meals. Whether is a mango salad or pineapple dipping sauce, fruit will be sure to bring a bit of excitement and freshness to your summer menu. Here is one of my favorite fruit inspired dishes. Not only does the pineapple dipping sauce add a zing of freshness, the subtlety of the coconut pairs nicely, creating a perfect tropical balance.

If you like this recipe you will love my Tropical Summer Entertaining class on June 30th. Just visit Amandacooks.com to register.

Coconut Shrimp with Pineapple Dipping Sauce

Serves 12

Ingredients

• 1 cup flour
• 3/4 tsp. salt
• 1 tsp. cayenne
• 3 to 4 egg whites, lightly beaten
• 2 1/4 cups unsweetened coconut
• 1 1/3 pounds large shrimp, peeled, de-veined, butter-flied
• 2 cups canola oil, for frying
• Dipping sauce:
• 1 cup canned pineapple
• 3 scallions, white part only, thinly sliced
• 1/4 cup apricot preserves
• 1/4 cup cilantro leaves
• 2 Tb. lime juice
• 1/2 jalapeno, chopped
• Salt

Procedure

1. Combine the flour, salt and cayenne on a flat baking sheet. Place the egg whites and coconut on two separate baking sheets. Dredge the shrimp in the flour mixture, then the whites, then in the coconut. Press the coconut onto the shrimp. Chill for at least an hour.

2. Heat the oven to 200. In a medium saucepan heat the oil until moderately hot but not smoking. Working in batches, fry the shrimp until golden about 2 minutes. Drain on paper towels. Transfer to a baking sheet and keep warm in the oven.

3. In a processor combine the pineapple, scallions, apricot preserves, cilantro, lime juice, jalapeno and salt to taste. Process until blended and taste, adjust seasoning.

4. Serve the shrimp on a platter with the sauce in the middle in a serving dish.

Fall in Love with "The Bird", All Over Again...

This post is meant to revive your love for chicken. If you are one of the many people that have come to the conclusion that chicken is a boring bland meat, I have something to say to you. Your wrong. And to prove it, I'm giving you one of my all time favorite chicken recipes to try. One bite of this sweet and spicy chicken, and you will never bad mouth the bird again. If you are interested in rediscovering chicken, and want to learn how to give it some razzle dazzle, sign up for my Fabulous Chicken for Every Day cooking class coming up on June 30th. Just go to Amandacooks.com to register. Or make this recipe at home and let the food do the talking. Either way it's a win win situation.

Happy Eating!


Sweet and Spicy Sticky Chicken
Serves 4

Ingredients
1/2 cup sugar
2 Tb. lime juice
½ cup soy sauce
1 Tb. minced ginger
2 cloves garlic, minced
2 tsp. red pepper flakes
8 chicken thighs or 4 breast halves with the skin and bone
Salad:
2 large carrots, peeled, julienne
1/2 daikon radish, peeled, julienne
1/4 cup rice vinegar
1/4 cup sugar
1 tsp. salt
Cilantro sprigs, garnish

Procedure
1. Whisk together the sugar, lime juice, soy, ginger, garlic and chili flakes in a large bowl. Set aside.
2. Heat a large skillet over medium high heat and saute the chicken skin side down until golden brown about 10 minutes. Turn over and sauté the other side for 10 minutes. Remove to a plate and set aside. Discard the fat.
3. Meanwhile combine the carrots and daikon radish in a medium bowl, add the vinegar, sugar and salt and toss well. Chill if possible for twenty minutes
4. Add the sauce to the pan and bring to a boil over medium high heat. Simmer until slightly thickened about 3 minutes.
5. Return the chicken to the pan lower the heat to medium low, cover and cook until done, turning a few times about 12 minutes for dark meat and 8 minutes for breasts. Remove the chicken to a platter and cover with foil. Heat the sauce to boiling and reduce the sauce until syrupy about 3 minutes and then pour over the chicken.
6. Surround the chicken with the carrot salad and garnish with cilantro sprigs.

Back from Amazing Crete!

After spending an amazing and revitalizing month in Crete I have returned with newfound appreciation for the Mediterranean diet. Filled with organic produce, olive oil, herbs and "free-range" everything the food is amazing - we ate every meal with enthusiasm and enjoyed many new dishes such as Briam, Kalitsounias, Braised Giant Beans, Katsikaki and of course the ever abundant Grappa like alcohol; Raki.

If you like this recipe you will love my Big Fat Greek Dinner class on June 23rd. Just visit Amandacooks.com to register. I look forward to sharing these wonderful dishes with you in a number of hands-on cooking classes this summer. For those of you who can't make it here is a delicious recipe that utilizes the famous Cretan cheese; mizithra. Kali orexi!

Kalitsounia

Serves 6

Ingredients

2 to 2 ½ cups sifted flour

1 tsp. baking powder

2 Tb. sugar

¼ tsp. salt

4 Tb. butter

¼ cup vegetable shortening

2 large eggs

2 tsp. ouzo or raki

1 to 2 Tb. milk or water, room temperature

Filling

2 cups fresh salt-less mizithra or farmer’s cheese

1 large egg

1/3 cup sugar

2 Tb. honey

½ tsp. 1 tsp. cinnamon

1 Tb. chopped mint

confectioner’s sugar

Procedure

1. In a medium bowl sift together 2 cups flour, baking powder, sugar and salt. Cut in the butter and shortening with a pastry blender or two knives until the mixture is mealy. Add eggs and stir with a fork until a mass forms. Add the raki and milk or water but only enough for the dough to be soft and elastic. Knead on a lightly floured surface for 10 minutes until smooth. Set aside while you make the filling.
2. In a medium bowl combine the cheese, egg, sugar, honey, cinnamon and mint and mix well. Heat the oven to 350.
3. Break off a walnut sized piece of dough and roll out into a 4 inch square. Fill the center with a rounded teaspoon of filling and fold over to form a package. Repeat with remaining dough and filling. Bake the pastries for 20 to 25 minutes until golden and serve sprinkled with confectioner’s sugar.

* In Crete these pastries are often deep fried in vegetable oil for a few minutes and then served drizzled with honey.

Healthy Appetizers

Summer months are approaching and there is only one thing on my mind. Getting my beach body back! During the winter months we all tend to "slack" a little, but with the warmer weather approaching, the need to feel good, returns. Having a healthy body is important to leading a happy life and now is the time to get back on the health train. In celebration of my upcoming cooking class that focuses on healthy appetizers, I wanted to share one of the recipes to inspire you. The class will teach you how to entertain with delicious and nutritious ingredients, with recipes so simple, anyone can learn. If you are interested in reserving a spot in this class or one of my many others please visit amandacooks.com. Enjoy the recipe!


Summer Rolls with Lime Dipping Sauce
Makes 10

Ingredients
3/4 pound large shrimp, peeled, de-veined, cooked (or ground pork, cooked all the way through in 1 Tb. canola oil with 1 Tb. fish sauce)
8 leaves red leaf lettuce
1 package small spring roll skins, eight inch rounds- also called rice paper wrappers
½ cup packed cilantro, rinsed, dried
½ cup packed mint, rinsed, dried
½ cup packed basil leaves, rinsed, dried
1/2 English cucumber, seeded, julienne
1 red pepper, julienne
2 ripe avocados, cut into thin slices
Lime Dipping Sauce
1 tsp. red pepper flakes
Juice of 3 limes
1/4 cup fish sauce
3 Tb. sugar
1 Tb. minced garlic

Procedure
1. Slice the shrimp in half lengthwise. Set aside.
2. Pull the leaves off the lettuce and break into large chunks. Set aside.
3. Soak a few wrappers at a time in warm water until pliable.
4. Fill the summer rolls as demonstrated.
5. Place seam side down on a baking sheet until they are all finished. Cut on the diagonal and serve with dipping sauce.
6. Combine all the ingredients in a small saucepan and simmer for 3 or 4 minutes to dissolve the sugar. You can store it in the fridge for up to 4 days.

* You can substitute the tofu for the shrimp, drained and finely diced.

My Favorite App

Here is a recipe that I wanted to share with everyone because it's one of my favorites! I usually make this for dinner parties and people are always impressed. It is such an easy appetizer but filled with layers of flavor and beauty. My guests often think it is a much more complicated recipe than it is. I'm a huge fan of thyme so I make sure to add a good amount of it to the onions. Remember, fresh herbs are always best when possible.

Happy Eating!

What is your go-to appetizer? Does it change with the seasons?

Crostini with Herbed Chevre and Caramelized Onions

Serves 15



Ingredients

1 baguette, sliced thinly

olive oil

2 cloves garlic, halved

8 oz. goat cheese, room temperature

1 tsp. chopped rosemary

1 tsp. chopped thyme

salt, pepper to taste

5 tsp. olive oil

Onions:

1 Tb. butter

1 1/2 pounds red onions, thinly sliced

1 1/2 Tb. sugar

1 tsp. thyme, chopped

2 Tb. sherry wine vinegar

salt and pepper

chopped parsley, garnish



Procedure

1. Heat oven to 400. Brush the bread lightly with olive oil and toast in the oven until lightly browned about 8 minutes. Rub the crostini with the cut sides of the garlic. Discard garlic.

2. Combine the goat cheese with the herbs, salt, pepper and olive oil in a small bowl. Mash it up with the back of a fork. Set aside.

3. In a large skillet over medium heat melt the butter. Add the onions, sugar and thyme and cook, stirring occasionally until the onions are very soft about 20 minutes. Increase the heat for a minute and add the vinegar. Cook until vinegar is evaporated and set aside and season with salt and pepper.

4. Spread the cheese lightly on the toasts.

5. Spoon a dollop of onions onto each crostini and garnish with chopped parsley.



* pesto can be substituted for the onions if desired

A Simple Spring Salad

The days are becoming warmer and longer! When this happens I love to delve into my spring/summer recipes for light and refreshing dishes. If you love beets, (I do) and goat cheese (check), you will love this salad. It goes nicely with a light chicken or beef dish and would be great at a summer BBQ. The endive gives a nice bitter flavor that is a bit more unusual with beet salads. As with all my favorite recipes, this salad is simple. The freshness of the ingredients is really what makes this an outstanding dish.

Warm Beet Salad with Endive and Chevre

Serves 4

Ingredients

2 pounds beets, washed and quartered

7 Tablespoons olive oil, divided

Salt, pepper, to taste

1/3 cup fresh lemon juice

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. chevre, feta or shaved parmesan

Procedure

1. Heat the oven to 400. Place the beets on a baking sheet and toss with two tablespoons of the olive oil, salt and pepper. Roast until tender about 25 minutes. Remove from the oven and cool.

2. Meanwhile combine the lemon juice, remaining olive oil, salt, pepper, mint and lemon zest in a large serving bowl and whisk. Taste and adjust seasoning. Reserve three tablespoons of the dressing in a medium bowl.

3. Peel the beets and dice and add to the reserved dressing, toss well.

4. Add the endive and watercress to the larger bowl of dressing and toss. Divide the salad between four serving plates. Top with the beets and crumble the cheese over the top, serve warm or at room temperature.