tag:blogger.com,1999:blog-58116239988257105652024-03-14T11:31:41.776-07:00Amanda Cushman's BlogCheck back regularly for recipes, restaurant reviews and various food related stories.Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-5811623998825710565.post-28337787735109958902012-07-29T16:25:00.000-07:002012-07-29T16:25:08.785-07:00Cast Iron Pans- the original "non-stick" panI often get asked the question in my cooking classes, "what type of pots and pans do I recommend" and the simple answer is, cast iron. I don't believe in having more than one non-stick pan and even that you don't need if you have a set of well seasoned cast iron.<br />
I was lucky enough to inherit three of them from my mother's collection when she passed away, having asked her for them years ahead. After all with three daughters she was bound to think of splitting between us if I hadn't nabbed them earlier. I was twice blessed with another "gift" of two more skillets from a student who was throwing them away because she thought they were ruined. Yes, they had been improperly taken care of so were rusty and looked terrible when I saw them by the door ready to go in the garbage, but I asked if she wanted me to show her how to save them and the response was, no I can have them. Lucky me, I thought as I whisked them away and now I have 5 beautiful seasoned cast iron skillets. I rarely use my stainless steel pans anymore after discovering what a joy these old fashioned not so gorgeous looking cookware are.<br />
Here are the simple steps to purchasing and taking care of cast iron.<br />
First, if you can find them at garage or yard sales you will be the luckiest person because more than likely they are old and already well used. This is one pan that gets better with age and as the years go by becomes a best friend. If you aren't into searching the streets of LA for yard sales and would rather buy one today any cookware store is now selling cast iron as it's now back in style. The best ones are Griswold or Lodge. Do not buy a non-stick cast iron pan- I am not sure what the purpose of these are but it's almost an oxymoron.<br />
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When you purchase one these days they are already "pre-seasoned". You will still have to prepare it so the food won't stick as in the beginning it is simply not ready yet. It has to be used and gets better with time. Unless the finish is smooth and slick looking (only used pans will look like this) it will need seasoning no matter what the label says. Since it hasn't been polished yet you will have to scrub your new pan by pouring a thin layer of kosher salt into it and then rubbing it with a paper towel to remove any impurities from the surface. Wash it well with hot soapy water and dry completely. Then add a layer of flavorless oil (anything such as vegetable, peanut, canola) to the entire pan sides included and rub down with a paper towel. Place in a hot oven (450) for twenty minutes until smoking and turning black. Repeat this process until the pan is very black. It can take three or four times before it looks smooth and blackened. Cool the pan and now it's ready to use.<br />
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After you have prepared it when using always heat on high heat for about 5 minutes before you add any oil or fat and then lower the heat to medium, add your fat and then heat again for a minute. Then add your food. Avoid excessive soap and acidic foods (such as tomato sauce or anything with vinegar or citrus) until the pan has built up a thick seasoning - where it looks smooth and shiny.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu77hrt-9V5mhokyY_E_nU94ygV-o3NV7Vjozhx448huf-FxWq0LIL4fFezuVjY4OYjjLzGs2zwVp4W_g0zkPPIn4DgKFiTTLpr7D9h-apeem2e3Y7_dB7YMmB18C_xlEYk1FIQGpG6hI/s1600/cast+iron+pans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu77hrt-9V5mhokyY_E_nU94ygV-o3NV7Vjozhx448huf-FxWq0LIL4fFezuVjY4OYjjLzGs2zwVp4W_g0zkPPIn4DgKFiTTLpr7D9h-apeem2e3Y7_dB7YMmB18C_xlEYk1FIQGpG6hI/s320/cast+iron+pans.jpg" width="320" /></a></div>
To take care of the pan, use it regularly, this will make the pan a joy to cook with as the layers built up will continue to season it. Don't let it cool before cleaning, it's easier to clean if it's still warm as anything stuck to it will most likely slide out with minimal soap and water. Dry it immediately over an open flame- <b>this the most important step</b> to avoid rusting and having to start all over with the seasoning process. Add a thin film of oil to your pan before storing to keep it from coming into contact with any moisture.<br />
With these simple steps you will enjoy a fabulous pan for the rest of your life and hopefully pass it on to your children or someone you know who loves to cook.<br />
Enjoy!<br />
<br />Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-86479582040460525402012-07-29T12:46:00.002-07:002012-07-29T12:49:27.111-07:00Eating Healthy- Vegan<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I have been a fan of vegan and vegetarian food forever and even tried being a macrobiotic for a few years back in my early twenties. It was a lot of work back then as there were no restaurants you could go to and it meant cooking every meal and when you weren't actually cooking you were planning the next one. Between soaking beans, searching for seaweed and cooking large amounts of time consuming brown rice it was a major pain! But I felt great and I am sure I was much slimmer and healthier than I am today.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">That said, I eat very clean and healthy and rarely consume red meat. When I do it's in the form of lamb or buffalo which are know to be relatively free of carcinogens and raised more sustainably than other meats. But I still really love a delicious vegetarian meal. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I discovered Native Foods last week who prepare such cuisine and do it excellently. I know, I am late to the game as this chain of vegan restaurants has been around for at least a year (or more?)here in L.A. and was first opened in 1994, in Palm Springs of all places.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Anyway, the food is very well done with creative interesting ways to use alternative proteins such as tempeh, seitan and tofu- all very yummy. I enjoyed one of their Earth bowls and a Chimi Chop salad last week and definitely will be returning for more.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Earth bowls are a combination of steamed grains, your choice of vegetables and flavored with spices or sauces from countries such as, Morocco, Greece or Thailand and there is one bowl called Sesame Kale Macro bowl that is next on my list on my return visit. I found the food well seasoned, cooked perfectly and a large portion- enough for two less hungry souls.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The salad was huge and topped with a seitan that had been cooked with spices and thinly sliced to resemble cooked turkey which was served warm on top of a pile of mixed veggies. The seitan was strangely addictive as it is not meat but almost passes for meat and is filling and satisfying.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I love the concept of cafeteria style places that keep the prices down and lend themselves to casual dining outdoors which couldn't be more perfect for L.A. This is a must visit spot with friendly efficient service and delicious relatively healthy food.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For those of you who want to try your hand at my dish of tempeh with miso sauce- enjoy!</span><br />
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<span style="font-family: Tahoma; font-size: 11pt;"><b>Tempeh
Stir Fry with Miso Dressing<o:p></o:p></b></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">Serves 4
to 6<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;"><b>Ingredients<o:p></o:p></b></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;"><b>Dressing<o:p></o:p></b></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">3
Tablespoons vegetable oil<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">2
Tablespoons honey<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">2
Tablespoons miso<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">1 1/2
Tablespoons soy sauce or tamari<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">3
Tablespoons lemon juice<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">1 clove
garlic, peeled<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">1
Tablespoon sesame oil<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">3 Tablespoons
flat leaf parsley<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">Fresh
pepper<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;"><b>Sauté<o:p></o:p></b></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">2
Tablespoons vegetable oil<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">1/2 red
onion, diced<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">1 small
red pepper, diced<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">1 pound
domestic or wild mushrooms, wiped clean, thinly sliced<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">8 ounces
Tempeh, diced<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">Salt and
pepper, to taste<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">1 pound
baby spinach leaves<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">1.<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">Combine
the canola oil, honey, miso, tamari, lemon, garlic, sesame oil and parsley in a
blender or food processor and blend until smooth, taste and adjust seasoning.
Set aside.<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 11pt;">3.<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="font-family: Tahoma; font-size: 11pt;">Heat
the vegetable oil in a large high sided skillet and sauté the onion and red
pepper over medium high heat until slightly golden about 5 minutes. Add the
mushrooms and tempeh, seasoning with salt and pepper and continue to sauté
until the tempeh is lightly browned about 8 minutes. Add the spinach and ¼ cup
of water and quickly wilt. Add the dressing to the pan and toss gently. Spoon
the mixture onto a platter and serve.<o:p></o:p></span></div>
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<a href="http://www.facebook.com/amanda.cushman.39">http://www.facebook.com/amanda.cushman.39</a><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-z_Nls8PKJiUgk0AEuSzL53MC9iWd_BNUWpYUZH-eosa5BfB-J_5GRU11CYn5EKZtsjeSjSPmQSl5ZmW-Sn1dZJQUAvOl7DxhLdt0BVRWQq1HM-1xMb0naFxnfMCbyyDRfEQqfULybI/s320/wild+mushroom+and+tempeh.JPG" width="320" /></div>Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-31172795128142782532012-07-28T16:40:00.001-07:002012-07-28T16:41:39.018-07:00Easy Summer Fish<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is such a great way to make steak type fishes such as salmon, tuna and halibut which I prefer to grill or oven roast.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love fish and this dish is from my latest class on preparing fish. Enjoy and remember fish must be from a reputable source such as a fish market or Asian market.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 11pt;"><b>Miso
Glazed Salmon with Grilled Asparagus<o:p></o:p></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 11pt;">Serves 4<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 11pt;"><b>Ingredients</b></span><span style="color: #333333; font-size: 11pt;"><br />
1/3 cup white miso <o:p></o:p></span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 11pt;">1
Tb. mirin<o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 11pt;">1
Tb. soy sauce<o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 11pt;">1
tsp. dark brown sugar<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 11pt;">1 1/2
pounds salmon or sea bass fillets, cut into 4 pieces <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 11pt;"><b>Grilled
Asparagus:<o:p></o:p></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 11pt;">1 1/2
pounds thin asparagus, trimmed<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 11pt;">3 Tb.
olive oil<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 11pt;">salt and
pepper<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 11pt;"><b>Procedure<o:p></o:p></b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 11pt;">1.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 11pt;">Combine the miso, mirin, soy and
sugar in a small bowl and mix. Add a little water to make a smooth paste.<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 11pt;">2.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 11pt;">Line a baking sheet with foil and
place the salmon skin side down on the foil. Spread the miso mixture over the
fish. <o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 11pt;">3.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 11pt;">Heat the oven to broil.<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 11pt;">4.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 11pt;">Meanwhile combine the asparagus,
olive oil, salt and pepper in a large bowl. Grill for 8 to 10 minutes until the
asparagus is slightly charred.<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 11pt;">5.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-size: 11pt;">Broil the salmon until browned
about 3 minutes, cover loosely with foil and cook another 5 minutes. Transfer
to a platter with the grilled asparagus.<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">www.amandacooks.com</span><span class="Apple-style-span" style="font-family: Tahoma;"><o:p></o:p></span></span></div>Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-87482893584593293882011-12-21T10:04:00.001-08:002011-12-21T10:04:52.474-08:00Butcher in L.A.<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><a href="http://ct.chowhound.com/clicks?t=1113564467-d768f321c0030ec826071d3771c76bc0-bf&brand=CHOWHOUND&s=31" style="text-decoration: none; color: rgb(51, 51, 51); font-weight: normal; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 30px; "><h1 style="color: rgb(51, 51, 51); font-size: 30px; font-weight: normal; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span style="font-family:georgia;color:#333333;">Butcher Excellence at Lindy & Grundy</span></h1></a></span><table align="right" width="300" style="margin-top: 20px; margin-right: 5px; margin-bottom: 15px; margin-left: 15px; text-align: right; font-family: Helvetica; font-size: medium; "><tbody><tr><td><a href="http://ct.chowhound.com/clicks?t=1113564464-d768f321c0030ec826071d3771c76bc0-bf&brand=CHOWHOUND&s=31" target="top" style="text-decoration: none; color: rgb(0, 102, 153); "><img src="http://i.i.com.com/cnwk.1d/i/nl/ads/adventCalendar_NPU_300.jpg" width="300" height="250" border="0" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; " /></a></td></tr></tbody></table><p style="font-size: 14px; line-height: 18px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-family: Helvetica; "><span style="font-family:arial,verdana,sans-serif;color:#666666;"></span></p><p style="font-family: Helvetica; font-size: medium; "><span style="font-family:arial,verdana,sans-serif;color:#666666;">There's nothing like a good local butcher like <a href="http://ct.chowhound.com/clicks?t=1113564468-d768f321c0030ec826071d3771c76bc0-bf&brand=CHOWHOUND&s=31" style="text-decoration: none; color: rgb(0, 102, 153); ">Lindy & Grundy</a>. "Great meat and great service," says <a href="http://ct.chowhound.com/clicks?t=1113564469-d768f321c0030ec826071d3771c76bc0-bf&brand=CHOWHOUND&s=31" style="text-decoration: none; color: rgb(0, 102, 153); ">JudiAU</a>.</span></p><span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><span style="font-family:arial,verdana,sans-serif;color:#666666;"><p>The shop's fine points aren't disputed. "Lindy & Grundy is great," says <a href="http://ct.chowhound.com/clicks?t=1113564470-d768f321c0030ec826071d3771c76bc0-bf&brand=CHOWHOUND&s=31" style="text-decoration: none; color: rgb(0, 102, 153); ">LATrapp</a>. "The service is friendly and warm and invested in your satisfaction. The downside is that if you want to run in to grab a quick chicken or whatever, you might be waiting a bit while they are having a friendly chit-chat with the current customers. The good news is that once you are up, you might as well fire away with the questions—they are happy to help with cooking tips."</p><p>Lindy & Grundy is a whole-animal butcher, and the inventory is ever-shifting. Some days the offerings are beef-heavy, and on other days there's lots of rabbit or pork. There's also a small but nice selection of cheeses and a few nonmeat items that might come in handy during meal preparation.</p><p>And then there are the nice touches, like serving a pig's ear to the canines that accompany customers. "They even take the dog bones seriously!" says <a href="http://ct.chowhound.com/clicks?t=1113564471-d768f321c0030ec826071d3771c76bc0-bf&brand=CHOWHOUND&s=31" style="text-decoration: none; color: rgb(0, 102, 153); ">perk</a>. There's also free parking in the back.</p><p>But excellence doesn't come cheap. "Quite expensive, as you would expect for pastured meat," JudiAU observes.</p><p><a href="http://ct.chowhound.com/clicks?t=1113564472-d768f321c0030ec826071d3771c76bc0-bf&brand=CHOWHOUND&s=31" style="text-decoration: none; color: rgb(0, 102, 153); ">Lindy & Grundy</a> [Fairfax Village]<br />801 N. Fairfax Avenue, Los Angeles<br />323-951-0804</p><p>Discuss: <a href="http://ct.chowhound.com/clicks?t=1113564473-d768f321c0030ec826071d3771c76bc0-bf&brand=CHOWHOUND&s=31" style="text-decoration: none; color: rgb(0, 102, 153); ">Lindy & Grundy on Fairfax</a></p></span></span>Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-40816569361084076692011-10-22T10:31:00.000-07:002011-10-22T10:32:18.491-07:00Indian food in Mar Vista<!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>570</o:Words> <o:characters>3249</o:Characters> <o:company>Simple Real Food</o:Company> <o:lines>27</o:Lines> <o:paragraphs>6</o:Paragraphs> <o:characterswithspaces>3990</o:CharactersWithSpaces> <o:version>11.1539</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:donotshowrevisions/> <w:donotprintrevisions/> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:usemarginsfordrawinggridorigin/> </w:WordDocument> </xml><![endif]--> <!--StartFragment--> <p class="MsoNormal" style="tab-stops:2.0in"><span style="font-family:Tahoma">I had a lovely simple and delicious meal a week or two ago at Tara’s Himalayan Cuisine on Venice Blvd in Mar Vista. <o:p></o:p></span></p> <p class="MsoNormal" style="tab-stops:2.0in"><span style="font-family:Tahoma">This is basically Northern Indian food with an addition of a number of potato dishes as the Himalayas are chilly and the potato is a major food group.<o:p></o:p></span></p> <p class="MsoNormal" style="tab-stops:2.0in"><span style="font-family:Tahoma">We went with two other people and all of us found the place cozy and quiet. A refreshing change after all the trendy noisy places in L.A.<o:p></o:p></span></p> <p class="MsoNormal" style="tab-stops:2.0in"><span style="font-family:Tahoma">We ordered a couple appetizers; Aloo Achaar; which is a sautéed potato dish with scallions, chilies, cilantro, garlic and sesame seeds. This was a big hit, very flavorful and just the right amount of spice. We also had Vegetable Momo, which was a dumpling of sorts filled with vegetables, which was a bit doughy and lacked flavor- this one I would scratch from the menu.<o:p></o:p></span></p> <p class="MsoNormal" style="tab-stops:2.0in"><span style="font-family:Tahoma">We then went on to a number of entrees served with their wonderful Garlic Naan bread that was crispy and thin and very nicely done with plenty of garlic and cilantro. The entrees we had were Chicken Sekuwa- which was chicken breast baked with ginger, garlic and spices, Chicken Vindaloo – baked chicken breast with potatoes, onions and tomatoes and Saag Aloo – a version of Saag Paneer – spinach cooked with potatoes and pureed with spices. All the food was well prepared and flavored just right. Not a restaurant for people that don’t like cilantro as it is in every dish. I am obviously not one of those so I truly enjoyed the generous use of cilantro, garlic and onions.<o:p></o:p></span></p> <p class="MsoNormal" style="tab-stops:2.0in"><span style="font-family:Tahoma">We stayed for hours after our meal drinking Tibetan beer and feeling very relaxed. No one bothered us to leave and you could talk without having to strain to hear the other person, which went a long way in our enjoyment of the place.<o:p></o:p></span></p> <p class="MsoNormal" style="tab-stops:2.0in"><span style="font-family:Tahoma">The atmosphere is borderline hole in the wall so not a good first date or romantic destination but for good simple food with great prices I would recommend Tara’s as a neighborhood joint.<o:p></o:p></span></p> <p class="MsoNormal" style="tab-stops:2.0in"><span style="font-family:Tahoma"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal" style="tab-stops:2.0in"><span style="font-family:Tahoma">Speaking of Indian food I have just returned from Manhattan where I took an intensive masters class in Indian cooking. I am teaching these classes in Venice starting in September at the Culinary Training Program. I learned all about the spices and how to use odd ingredients such as Kokum, Tarmarind seeds, long ridge squash and asafetida.<o:p></o:p></span></p> <p class="MsoNormal" style="tab-stops:2.0in"><span style="font-family:Tahoma">Here is a sampling of what I learned; the results will impress those who get to enjoy this dish.<o:p></o:p></span></p> <p class="MsoNormal" style="tab-stops:2.0in"><span style="font-family:Tahoma"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Curry Chicken with Tamarind Sauce<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">Serves 6<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Ingredients<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 inch round tamarind pulp<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 cup hot water <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Spice paste <o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">2 tablespoons coconut vinegar or sherry wine vinegar or rice wine vinegar <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">3 cloves garlic, minced<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 teaspoon grated fresh ginger <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">3 tablespoons finely chopped onion <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1/2 teaspoon turmeric <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1/2 teaspoon ground cumin <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">2 teaspoons ground red chili powder <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">2 teaspoons paprika <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">2 teaspoons kosher salt, or to taste <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">2 pounds chicken thighs and drumsticks, skin and excess fat removed <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Spice mixture<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">One 1 1/2 inch piece cinnamon stick <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">5 whole cloves <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">4 whole green cardamom pods <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 teaspoon mustard seeds, crushed <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 medium-sized yellow onion, finely chopped (about 1 cup) <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">4 tablespoons canola or olive oil<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">6 baby eggplant, left whole- slit open like a radish <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Procedure<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1. Place tamarind in a bowl and add the hot water. When cool enough to, handle, crush tamarind pulp with fingers and extract pulp clinging to fibers. Strain the juice into a cup and discard the fibrous residue. <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">2. Combine the spice paste in a large bowl. Add the chicken and rub it in. Set aside for at least an hour or overnight in the fridge.<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">3. Combine the spice mixture in a small bowl and set aside.<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">4. Heat the oil in a large sauté pan over high heat until very hot. Add the spice mixture. Cook, stirring often, until the onion is light golden, about 3 minutes. Add the chicken and cook, tossing and turning, until lightly seared, about 6 minutes. Add the eggplant and tamarind juice and bring to a boil. Lower the heat and cook, covered, until the chicken is tender, about 20 to 25 minutes. Taste and correct the seasoning and serve. <o:p></o:p></span></p> <!--EndFragment-->Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-38196542653725099982011-06-20T15:23:00.001-07:002011-06-20T15:23:31.533-07:00Technique Classes at Surfas<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; color: rgb(51, 51, 51); line-height: 16px; ">Have you dreamed of diving deep into culinary studies to learn the hidden secrets from the professionals? Do you fantasize about wielding a knife like a pro, simmering stocks, braising, sautéing and glazing but your day job gets in the way?<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 1.5em; "></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 1.5em; ">Now you can live your dream and keep your day job! Chef Amanda Cushman, premier Culinary Educator and Private Chef is back in the Surfas Test Kitchen with her "Techniques of Fine Cooking Series". This series of five 3-hour class is meant to give you the information in a professional cooking program but focusing on the skills most important to the home chef.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 1.5em; ">For more details and to register:</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 11px; line-height: 1.5em; "><a href="http://www.amandacooks.com/html/cooking-classes-los-angeles.htm#technique" rel="nofollow" target="_blank" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; ">http://www.amandacooks.com/html/cooking-classes-los-angeles.htm#technique</a> (scroll to bottom of page)</p></span>Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-41279968175763673502011-06-14T11:56:00.000-07:002011-06-14T11:57:54.376-07:00Eating at home with a budget<!--StartFragment--> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">We all know that times are tough and many people are tightening their belts right now. This may mean cutting back on frivolous items or forgoing a favorite activity such as eating out or seeing a movie. Whatever it means to you I have a few tips on how to still have fun while cutting back on spending.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">I love going to the movies, so for me, not going is out of the question. But what you can do is substitute dinner with popcorn. There is nothing quite like freshly popped corn with a few good shakes of salt for a satisfying meal. I mean it. Popcorn can be quite filling and delicious and if you have a medium container it can take the place of a meal. A medium serving of popcorn in the movie theatre has 58 grams of fat, 93 grams of carbs and 14 grams of protein. The calories weigh in at 950 but this is dinner, remember, so what is wrong with that? Not to mention the deliciousness of sitting in a dark cool theatre where no one can reach you and you are happily munching away. So there is one tip for saving the fifty odd dollars that can be a meal after a movie. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">I personally pop my own popcorn at home, rent a movie and have now saved the price of a movie ticket, parking and gas! So this is the ultimate in a cheap date, something I don’t recommend suggesting until you know the person fairly well.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">To pop your own corn you have to start with quality corn. Paul Newman has a good one along with Orville Redenbacher and health food stores have organic pop corn which I usually go for. You heat a medium heavy bottom saucepan over medium high heat and then add a thin layer of vegetable or canola oil. Let that warm up a few minutes and then toss in a half an inch of corn kernels. Cover the pan and wait until you hear that first pop. Then it goes fairly quickly from there and within about 4 minutes you have a huge bowl of hot fresh popcorn. Sprinkle with salt and settle in for a great snack or meal depending on how hungry you are. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">Another suggestion is to go meatless and chicken-less once or even twice a week and have a vegetarian evening. You can save quite a few dollars without animal (or fish) protein on the table along with improving your health. Fish has become quite expensive in the last year or so and if you are feeding a family you can’t always afford to spend $60 for four pieces of fish (a price I just paid recently at Santa Monica Seafood).<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">I think most of us know that meat and chicken is not so great for you especially if it’s not organic and free range, so taking a break from it is a good idea. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">I love tofu and tempeh and have enjoyed many dishes where one or the other form of soy protein is the entrée. But there is also the meal made of grilled Portobello mushrooms served over a steamed grain (see recipe below) or eggplant with homemade tomato sauce and a sprinkling of parmesan. Served with a green salad and maybe a loaf of whole grain bread you can feel good about eating and walk away from the meal without that stuffed feeling. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">I suggest you check out your local farmer’s market for better deals on seasonal fruits and vegetables and have fun with stir-fry’s, salads and fruit desserts.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">Cooking at home is definitely a better deal all the way around. Good for your health, wallet and psyche. That must be why my in home cooking classes are doing fantastic right now.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">For those of you wondering about meatless entrees check out the recipes below:<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"><b> <o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"><b>Tempeh Sauté with Miso Dressing<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">Serves 4<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"><b>Ingredients<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"><b>Dressing<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">3 Tablespoons canola oil<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">2 Tablespoons honey<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">2 Tablespoons miso<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">2 Tablespoons soy sauce or tamari<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">3 Tablespoons lemon juice<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 clove garlic, peeled<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 Tablespoon sesame oil<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">3 Tablespoons flat leaf parsley<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">Fresh pepper<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"><b>Sauté<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">2 Tablespoons canola oil<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1/2 red onion, halved, thinly sliced<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">½ pound domestic or wild mushrooms, wiped clean, thinly sliced<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">8 ounces Tempeh, diced<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">Salt and pepper, to taste<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">3 pounds baby spinach leaves<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"><b>Procedure<o:p></o:p></b></span></p> <p class="MsoNormal" style="margin-left:.5in;text-indent:-.25in;mso-list:l1 level1 lfo2;tab-stops:.25in list .5in"><span style="font-size:11.0pt;font-family:Tahoma">1.<span style="font:7.0pt "Times New Roman""> </span></span><span style="font-size:11.0pt;font-family:Tahoma">Combine the canola oil, honey, miso, tamari, lemon, garlic, sesame oil and parsley in a blender or food processor and blend until smooth, taste and add fresh pepper. Set aside.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.5in;text-indent:-.25in;mso-list:l0 level1 lfo1;tab-stops:.25in list .5in"><span style="font-size:11.0pt;font-family:Tahoma">3.<span style="font:7.0pt "Times New Roman""> </span></span><span style="font-size:11.0pt;font-family:Tahoma">Heat the canola oil in a large high sided skillet and sauté the onion over medium high heat until slightly golden about 5 minutes. Add the mushrooms and tempeh seasoning with salt and pepper and continue to sauté until the tempeh is lightly browned about 8 minutes. Add the spinach and ¼ cup of water and quickly wilt. Spoon the mixture onto a serving platter and drizzle with the dressing.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.25in;tab-stops:.25in"><span style="font-size:11.0pt;font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"><b>Grilled Eggplant with Miso Glaze<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">Serves 4<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"><b>Ingredients<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 Tb. canola oil<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 shallot, minced<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">2 cloves garlic, minced<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">2 tsp. minced ginger<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 ½ tsp. soy sauce<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1/4 cup light miso<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">3 Tb. light brown sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">2 Tsp. rice vinegar<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">2 Tb. chopped cilantro<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">6 Asian eggplants, trimmed and halved lengthwise<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">Steamed Basmati or Jasmine rice<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">Cilantro leaves, garnish<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"><b>Procedure<o:p></o:p></b></span></p> <ol style="margin-top:0in" start="1" type="1"> <li class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list .5in"><span style="font-size:11.0pt;font-family:Tahoma">Heat the oil in a small skillet over medium heat and sauté the shallot, garlic and ginger for 2 to 3 minutes. Remove from the heat and transfer to small bowl. Add the soy, miso, sugar and rice vinegar and whisk.<o:p></o:p></span></li> <li class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list .5in"><span style="font-size:11.0pt;font-family:Tahoma">Heat a grill pan or outdoor grill until hot. Brush the eggplants on the cut side with some of the glaze. Place on the grill and lower the heat and grill for 6 to 8 minutes turning occasionally, brushing often with the glaze. Transfer to a platter and spoon some of the sauce over. Serve with rice and cilantro leaves as a garnish.<o:p></o:p></span></li> </ol> <p class="MsoNormal" style="margin-left:.25in"><span style="font-size:11.0pt;font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Grilled Portobello Mushrooms with Bulghur Salad<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">Serves 4<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Ingredients<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">Portobellos:<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1/3 cup balsamic vinegar<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">3/4 cup olive oil<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">2 cloves garlic, minced<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 1/2 Tb. fresh thyme, finely chopped<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">Salt and pepper<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">4 large portobello mushrooms, stems removed, wiped clean with a damp paper towel<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">Salad:<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 1/2 cups bulghur wheat<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 3/4 cups water<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1/4 cup lemon juice<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1/3 cup olive oil<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1/4 cup toasted pine nuts<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1/2 cup chopped parsley<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1/2 cup cherry tomatoes, halved<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">Garnish:<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1/4 pound parmesan cheese, shaved with a vegetable peeler<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Procedure<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1. Combine marinade ingredients and add mushrooms in a shallow baking pan. Marinate 1 hour, or overnight.<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">2.<span style="mso-spacerun: yes"> </span>Prepare grill. Grill mushrooms about 7 minutes turning and basting often. Reserve the marinade that is leftover. Slice the mushrooms into 1/4 inch slices.<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">3. Meanwhile, combine the bulghur and water in a small sauce bring to a boil over medium heat and then cover, remove from the heat. The water will be absorbed in about 5 minutes. Transfer the bulghur to a medium bowl and add the remaining ingredients and season with salt and pepper to taste.<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">4. Spoon the bulghur salad on each plate and then place the portobello slices on top. Drizzle the leftover marinade over the mushrooms. Garnish with the shaved parmesan. <o:p></o:p></span></p> <!--EndFragment-->Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com1tag:blogger.com,1999:blog-5811623998825710565.post-37246753519996162142011-05-01T14:30:00.001-07:002011-05-01T14:31:15.949-07:00Trip to Sicily- Cooking and Eating for ten days!<blockquote type="cite" style="font-family: Helvetica; font-size: medium; "><div style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space; "><div><div><blockquote type="cite"><div style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space; "><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size: 18px;"><br /></span></span></div></blockquote></div></div></div></blockquote><span class="Apple-style-span" style="font-family: 'century gothic', 'Trebuchet MS', Verdana, sans-serif; font-size: 13px; color: rgb(71, 68, 63); "><h2 class="date-header" style="margin-top: 1.5em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; font: normal normal normal 105%/normal Georgia, Times, serif; line-height: 1.4em; text-transform: uppercase; letter-spacing: 0.2em; color: rgb(115, 114, 107); "><span>SUNDAY, MAY 1, 2011</span></h2><div class="date-posts"><div class="post-outer"><div class="post hentry" style="margin-top: 0.5em; margin-right: 0px; margin-bottom: 1.5em; margin-left: 0px; border-bottom-width: 1px; border-bottom-style: dotted; border-bottom-color: rgb(164, 162, 150); padding-bottom: 1.5em; "><a name="1487597679009292505"></a><h3 class="post-title entry-title" style="margin-top: 0.25em; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 4px; padding-left: 0px; font-size: 18px; font-weight: normal; line-height: 1.4em; color: rgb(228, 104, 76); "><a href="http://designs4living.blogspot.com/2011/05/dreaming-of-italy.html" style="color: rgb(228, 104, 76); text-decoration: none; display: block; font-weight: normal; ">Dreaming of Italy</a></h3><div class="post-header-line-1"></div><div class="post-body entry-content" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0.75em; margin-left: 0px; line-height: 1.6em; ">By Erin Ferucci<span><br />Celebrity Lifestyle Designer</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqnWWxqHzHlqykXVEKvIegDaox1uHSUhvrKtN1ct2Xhd4-flaqWoic8QX9iRMVYaMtb8l3ljDZ87h0ru_SXS4Vgz0xQW-pbVoKh3Q5vafzyqyjIgUBSh6RgvQjKbH_rtfrqDvS9QyjEPo/s1600/5926366-country-road-cypress-tree-spring-tuscany.jpg" style="color: rgb(228, 104, 76); text-decoration: none; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqnWWxqHzHlqykXVEKvIegDaox1uHSUhvrKtN1ct2Xhd4-flaqWoic8QX9iRMVYaMtb8l3ljDZ87h0ru_SXS4Vgz0xQW-pbVoKh3Q5vafzyqyjIgUBSh6RgvQjKbH_rtfrqDvS9QyjEPo/s320/5926366-country-road-cypress-tree-spring-tuscany.jpg" alt="" id="BLOGGER_PHOTO_ID_5601735866368249570" border="0" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(164, 162, 150); border-right-color: rgb(164, 162, 150); border-bottom-color: rgb(164, 162, 150); border-left-color: rgb(164, 162, 150); display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 110px; height: 73px; " /></a><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>In September</span></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9NjIp8xkWc67ZLSwLIKpjj2DmZcI8SqsukjrE4J4cWOnPlyH4SjXWtuXvktZHd4rr8vZKG2NlJuj6Wysl5waZNq9ttxg_4uLxYhwXu_xjunNCPGP9zvOxAhHLO1QunlQi87O3fBWFhe8/s1600/Italy+1.jpg" style="color: rgb(228, 104, 76); text-decoration: none; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9NjIp8xkWc67ZLSwLIKpjj2DmZcI8SqsukjrE4J4cWOnPlyH4SjXWtuXvktZHd4rr8vZKG2NlJuj6Wysl5waZNq9ttxg_4uLxYhwXu_xjunNCPGP9zvOxAhHLO1QunlQi87O3fBWFhe8/s320/Italy+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5601736165105338514" border="0" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(164, 162, 150); border-right-color: rgb(164, 162, 150); border-bottom-color: rgb(164, 162, 150); border-left-color: rgb(164, 162, 150); display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></a><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>I will be there.</span></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_ynJuzmevVRkKhGrcgRqt0sHxOn_C3GJbzV1LM61ppmeWRcyJJbErh6EJHrgS8VuXuV9m3LhWHLrCYBry9erlcg9cHPCUOYO9gNqB9k1BcfNfsnJAC7FR0Yy8mKRMn1k-u8PsXroSak/s1600/amanda.png" style="color: rgb(228, 104, 76); text-decoration: none; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_ynJuzmevVRkKhGrcgRqt0sHxOn_C3GJbzV1LM61ppmeWRcyJJbErh6EJHrgS8VuXuV9m3LhWHLrCYBry9erlcg9cHPCUOYO9gNqB9k1BcfNfsnJAC7FR0Yy8mKRMn1k-u8PsXroSak/s320/amanda.png" alt="" id="BLOGGER_PHOTO_ID_5601738951190601954" border="0" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(164, 162, 150); border-right-color: rgb(164, 162, 150); border-bottom-color: rgb(164, 162, 150); border-left-color: rgb(164, 162, 150); display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 125px; height: 320px; " /></a><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span><span></span>Chef Amanda Cushman: </span><a href="http://www.amandacooks.com/" style="color: rgb(228, 104, 76); text-decoration: none; "><span>www.amandacooks.com</span></a><span class="MsoHyperlink"><span></span></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>The tour was designed by Italy In Style. It is cooking in Sicily.<br /></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>Tour dates: September 30 - October 8, 2011 (9 days/8 nights)</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinpcLQaT4cauw3demZy_aXYlnP5tdL6xWdSf3_dxjV27IF7Ux0qXCfN-Qj_-vixvNibUIGQVHLOqc3FBi7VFWq5wJ_fRT3iFHa6qZFriJlR-jGT4iYCjhJNc31EMSjs6BoqfWeLn5bK34/s1600/istockphoto_5255084-vineyard.jpg" style="color: rgb(228, 104, 76); text-decoration: none; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinpcLQaT4cauw3demZy_aXYlnP5tdL6xWdSf3_dxjV27IF7Ux0qXCfN-Qj_-vixvNibUIGQVHLOqc3FBi7VFWq5wJ_fRT3iFHa6qZFriJlR-jGT4iYCjhJNc31EMSjs6BoqfWeLn5bK34/s320/istockphoto_5255084-vineyard.jpg" alt="" id="BLOGGER_PHOTO_ID_5601739770018256290" border="0" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(164, 162, 150); border-right-color: rgb(164, 162, 150); border-bottom-color: rgb(164, 162, 150); border-left-color: rgb(164, 162, 150); display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></a></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><br /></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "></p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1vF-WAqq3UrjG2evzBGcaQ4Ieag2xE4JqPijrCtR6xAQ5wb2erWHEKjt-jG0UNxzy9M13U_LCtAlgWG1gkJiJ-cf9mE69Hk5YTTDvVm3U3zezBRCocBkZFNLiAv2PVwyPH7OlGH8b0g/s1600/columns.jpg" style="color: rgb(228, 104, 76); text-decoration: none; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1vF-WAqq3UrjG2evzBGcaQ4Ieag2xE4JqPijrCtR6xAQ5wb2erWHEKjt-jG0UNxzy9M13U_LCtAlgWG1gkJiJ-cf9mE69Hk5YTTDvVm3U3zezBRCocBkZFNLiAv2PVwyPH7OlGH8b0g/s320/columns.jpg" alt="" id="BLOGGER_PHOTO_ID_5601741347064396834" border="0" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(164, 162, 150); border-right-color: rgb(164, 162, 150); border-bottom-color: rgb(164, 162, 150); border-left-color: rgb(164, 162, 150); display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 254px; " /></a><br /><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>Itinerary</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>Day 5 - Tuesday, October 4 – Agrigento area</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>In the afternoon hands-on cooking class with Chef Amanda and your local chef.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>Day 6 - Wednesday, October 5 – Taormina</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>Guided sightseeing tour of the town.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>You’ll enjoy a visit of a local winery where you will explore their wine-making techniques.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>Day 7 - Thursday, October 6 – Syracuse</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>i</span><span>Cooking class with Chef Amanda and Chef Fiora.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>Day 7 - Friday, October 7 – Mt. Etna</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>Your last cooking class will take place on Mount Etna. Here you’ll meet book author and Chef</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>Eleonora.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>Before returning to your hotel, visit the Honey House and honey tasting.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>Farewell dinner at a local pizzeria and presentation of the cooking certificates.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>Day 8 - Saturday, October 8 – Arrivederci</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>Departure</span><span>Sicilian specialty</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><span>There are still openings if anyone is interested in joining me in Italy. </span><a href="http://amandacooks.com/html/italy.htm" style="color: rgb(228, 104, 76); text-decoration: none; ">http://amandacooks.com/html/italy.htm</a></p><span style="line-height: 14px; "><span><br /></span></span><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8S3t1uLBbngvMXAYYjnR43HeDRxCkOHCy5YdViZniiLZY3bo28jvmiV8lif7ebPWInetY_0lLCGQhyCEuxagCK7Z6diaJhXXciNqelB26vZhl9tVM_oADmf-FZ7MppUe-lOgZjAT01C8/s1600/iStock_000009929753Medium.jpg" style="color: rgb(228, 104, 76); text-decoration: none; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8S3t1uLBbngvMXAYYjnR43HeDRxCkOHCy5YdViZniiLZY3bo28jvmiV8lif7ebPWInetY_0lLCGQhyCEuxagCK7Z6diaJhXXciNqelB26vZhl9tVM_oADmf-FZ7MppUe-lOgZjAT01C8/s320/iStock_000009929753Medium.jpg" alt="" id="BLOGGER_PHOTO_ID_5601740044392683698" border="0" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(164, 162, 150); border-right-color: rgb(164, 162, 150); border-bottom-color: rgb(164, 162, 150); border-left-color: rgb(164, 162, 150); display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></a></p><img src="file:///C:/Users/Lisa/AppData/Local/Temp/moz-screenshot-1.png" alt="" style="padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(164, 162, 150); border-right-color: rgb(164, 162, 150); border-bottom-color: rgb(164, 162, 150); border-left-color: rgb(164, 162, 150); " /><div style="clear: both; "></div></div><div class="post-footer" style="margin-top: 0.75em; margin-right: 0px; margin-bottom: 0.75em; margin-left: 0px; color: rgb(115, 114, 107); text-transform: uppercase; letter-spacing: 0.1em; font: normal normal normal 78%/normal 'Trebuchet MS', Trebuchet, Arial, Verdana, sans-serif; line-height: 1.4em; "><div class="post-footer-line post-footer-line-1"><span class="post-author vcard">POSTED BY <span class="fn">ERIN FERUCCI</span> </span><span class="post-timestamp">AT <a class="timestamp-link" href="http://designs4living.blogspot.com/2011/05/dreaming-of-italy.html" rel="bookmark" title="permanent link" style="color: rgb(228, 104, 76); text-decoration: none; "><abbr class="published" title="2011-05-01T06:14:00-07:00" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; ">6:14 AM</abbr></a> </span><span class="post-comment-link"><a class="comment-link" href="https://www.blogger.com/comment.g?blogID=4346732279842960154&postID=1487597679009292505" style="white-space: nowrap; margin-left: 0.6em; color: rgb(228, 104, 76); text-decoration: none; ">0 COMMENTS</a></span><span class="post-icons"></span></div><div class="post-footer-line post-footer-line-2"><span class="post-labels">LABELS: <a href="http://designs4living.blogspot.com/search/label/Designs%204%20Living" rel="tag" style="color: rgb(228, 104, 76); text-decoration: none; ">DESIGNS 4 LIVING</a>, <a href="http://designs4living.blogspot.com/search/label/Erin%20Ferucci" rel="tag" style="color: rgb(228, 104, 76); text-decoration: none; ">ERIN FERUCCI</a>, <a href="http://designs4living.blogspot.com/search/label/Italy" rel="tag" style="color: rgb(228, 104, 76); text-decoration: none; ">ITALY</a></span></div></div></div></div></div></span>Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-83796499833840086652010-12-14T17:21:00.000-08:002010-12-14T17:22:42.691-08:00Eating in Santa Monica<!--StartFragment--> <p class="MsoNormal"><span style="font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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; <i>Welcome to Michael’s: Great Food, Great People, Great Party!</i></span><span style="font-family:Tahoma"> </span><span style="font-size:15.0pt;font-family:TrebuchetMS"> </span><span style="font-family:Tahoma">And all for the modest price of $60.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">I have included a few photos of the past Meet-Ups and who knows maybe I will see you there!<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">For those of you who would like to try the traditional version of the classic Nicoise Salad, here it is. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma"><b>Classic Salad Nicoise<o:p></o:p></b></span></p> <p class="MsoPlainText" style="tab-stops:3.25in"><span style="font-size:12.0pt;font-family:Tahoma">Serves 8 to 10<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma"><b> <o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma"><b>Ingredients<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">1 Tb. Dijon mustard<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">2 cloves minced garlic<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">3 Tb. Balsamic vinegar<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">1/2 cup olive oil<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">Salt, pepper<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">1 pound new potatoes, washed and quartered<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">12 ounces haricot verts, trimmed<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">3 large eggs<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">2 Ahi tuna steaks, about 5 oz. each or 2 cans water packed tuna, drained and crumbled<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">Olive oil<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">Thyme, minced<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">Lettuce for platter<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">2 ripe tomatoes cut into eighths<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">10 nicoise olives<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">4 anchovies, rinsed and drained, optional<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">6 basil leaves, chiffonade<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma"><b>Procedure<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">2. Cook potatoes in a small saucepan of salted water until tender about 20 minutes, drain, set aside.<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">3. Blanch beans and refresh with cold water and set aside. <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:12.0pt;font-family:Tahoma">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.<o:p></o:p></span></p> <!--EndFragment-->Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-52557900840224014862010-11-26T15:50:00.000-08:002010-11-26T15:51:15.137-08:00Culver City Dining<!--StartFragment--> <p class="MsoNormal"><span style="font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">If you want to try the salad Nicoise at home here is the perfect recipe.<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Classic Salad Nicoise<o:p></o:p></b></span></p> <p class="MsoPlainText" style="tab-stops:3.25in"><span style="font-size:11.0pt;font-family:Tahoma">Serves 8 to 10<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b> <o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Ingredients<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 Tb. Dijon mustard<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">2 cloves minced garlic<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">3 Tb. Balsamic vinegar<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1/2 cup olive oil<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">Salt, pepper<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 pound new potatoes, washed and quartered<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">12 ounces haricot verts, trimmed<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">3 large eggs<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">2 Ahi tuna steaks, about 5 oz. each or 2 cans water packed tuna, drained and crumbled<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">Olive oil<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">Thyme, minced<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">Lettuce for platter<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">2 ripe tomatoes cut into eighths<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">10 nicoise olives<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">4 anchovies, rinsed and drained, optional<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">6 basil leaves, chiffonade<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Procedure<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">2. Cook potatoes in a small saucepan of salted water until tender about 20 minutes, drain, set aside.<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">3. Blanch beans and refresh with cold water and set aside. <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">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.<o:p></o:p></span></p> <!--EndFragment-->Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-84844872563132727192010-11-23T13:22:00.001-08:002010-11-23T13:24:19.453-08:00Raw Food is Too Raw for Me!<!--StartFragment--> <p class="MsoNormal"><span style="font-family:Tahoma;font-size:11.0pt;">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma;font-size:11.0pt;">The service was efficient and friendly and the menu was short but fairly extensive given that there are no cooked foods to be had. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma;font-size:11.0pt;">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma;font-size:11.0pt;">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. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma;font-size:11.0pt;">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma;font-size:11.0pt;">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma;font-size:11.0pt;">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma;font-size:11.0pt;">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma;font-size:11.0pt;">If you would like a fabulous vegan chocolate chip cookie try this one, you won't be disappointed.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma;font-size:11.0pt;"> <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;"><b>Nutty Chocolate Chip Cookies<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;">Makes about 2 ½ dozen<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;"> <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;"><b>Ingredients<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;">1 1/2 cups rolled oats, toasted in a 350 oven for 6 min., ground in food processor, cooled<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;">1 cup whole wheat pastry flour<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;">1/2 tsp. salt<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;">1/4 tsp. baking soda<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;">1 cup raw almonds or hazelnuts toasted in 350 oven for 10 minutes, roughly chopped and cooled<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;">1 cup chocolate or carob chips<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;">1/2 cup canola oil<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;">1/2 cup maple syrup<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;">2 tsp. vanilla<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;"><b> <o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;"><b>Procedure<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;">1. Preheat oven to 375. Line two half sheet pans with parchment, set aside.<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;">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.<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;">5. Drop by rounded tablespoons onto sheet pans about 1 1/2 inches apart. Flatten dough with fingers.<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-family:Tahoma;font-size:11.0pt;">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.<o:p></o:p></span></p> <!--EndFragment-->Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-35864891364339951282010-11-23T13:22:00.000-08:002010-11-23T13:23:08.967-08:00Raw Food is Too Raw for Me!<!--StartFragment--> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">The service was efficient and friendly and the menu was short but fairly extensive given that there are no cooked foods to be had. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">If you would like a fabulous vegan chocolate chip cookie try this one, you won't be disappointed.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Nutty Chocolate Chip Cookies<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">Makes about 2 ½ dozen<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Ingredients<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 1/2 cups rolled oats, toasted in a 350 oven for 6 min., ground in food processor, cooled<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 cup whole wheat pastry flour<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1/2 tsp. salt<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1/4 tsp. baking soda<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 cup raw almonds or hazelnuts toasted in 350 oven for 10 minutes, roughly chopped and cooled<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 cup chocolate or carob chips<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1/2 cup canola oil<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1/2 cup maple syrup<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">2 tsp. vanilla<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b> <o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Procedure<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1. Preheat oven to 375. Line two half sheet pans with parchment, set aside.<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">5. Drop by rounded tablespoons onto sheet pans about 1 1/2 inches apart. Flatten dough with fingers.<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">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.<o:p></o:p></span></p> <!--EndFragment-->Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-82219572821353650232010-10-27T09:44:00.000-07:002010-10-27T09:45:10.730-07:00Winter Cooking<!--StartFragment--> <p class="MsoNormal"><span style="font-family:Tahoma">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?<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"><b>Butternut Squash Soup with Ginger <o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"><b>Serves 6<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"><b> <o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"><b>Ingredients<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 large butternut squash halved, seeded<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">Olive oil for brushing <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 Tb. butter<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">2 leeks, white part only, thinly sliced or 1 medium onion, chopped<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">2 medium carrots, peeled, diced<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">2 celery stalks, diced<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">2 Tb. minced ginger<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">2 cloves garlic, minced<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">4 cups vegetable or chicken broth<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">Salt, pepper<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">Crème fraiche or sour cream for garnish<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">3 Tb. chopped parsley<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"><b>Procedure<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">2.<span style="mso-spacerun: yes"> </span>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. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">3. Puree the soup in batches in a processor, taste for seasoning. Transfer back to the saucepan and heat through.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">4. Spoon the soup into six soup bowls and spoon a small dollop of crème fraiche onto each serving, sprinkle with parsley and serve.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Roasted Eggplant Soup with Garlic Croutons<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">Serves 8<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Ingredients<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 firm large eggplant, about 1 1/2 pounds<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1/4 cup olive oil<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 large red onion, halved<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 red pepper, halved and seeded<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 yellow pepper, halved, seeded<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">2 medium tomatoes, halved<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">5 sprigs thyme<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 bay leaf<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">2 cloves garlic<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">2 Tb. chopped basil<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1 tsp. salt<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1/2 tsp. fresh pepper<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">3 cups vegetable or chicken stock<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">juice of 1 lemon<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Croutons:<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1/2 loaf stale French bread, cubed<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">3 cloves garlic, minced<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">1/3 cup olive oil<b><o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Saffron Mayonnaise:<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 large egg<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 Tb. Dijon mustard<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 Tb. lemon juice<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">pinch salt<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1/2 cup vegetable oil<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">large pinch of saffron<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma"><b>Procedure<o:p></o:p></b></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">2. Roast the vegetables until softened about 40 minutes. Let cool slightly and set aside.<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">6. Puree the solids in a processor, removing thyme stems and bay leaf. Return to saucepan stir in lemon juice and season to taste.<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoPlainText"><span style="font-size:11.0pt;font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"><b>Chicken Tagine<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">Serves 6<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"><b>Ingredients<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 whole chicken cut into 10 pieces<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">Kosher salt<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 Tb. white wine vinegar<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">5 Tb. olive oil<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 bunch cilantro, chopped<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 tsp. cinnamon<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">½ tsp. saffron<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">Salt<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 onion, chopped<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">5 cloves garlic, minced<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 tsp. cumin<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 tsp. ground ginger<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 tsp. paprika<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">1 tsp. turmeric<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">2 Tb. olive oil for cooking<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">¼ cup mixed olives, pitted<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">2 preserved lemons, rinsed well, or 2 whole lemons, zested and juiced<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma">4 oz. pitted prunes<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"><b> <o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:11.0pt;font-family:Tahoma"><b>Procedure<o:p></o:p></b></span></p> <ol style="margin-top:0in" start="1" type="1"> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-size:11.0pt;font-family:Tahoma">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.<o:p></o:p></span></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-size:11.0pt;font-family:Tahoma">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.<o:p></o:p></span></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-size:11.0pt;font-family:Tahoma">Heat the oven to 350.<o:p></o:p></span></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-size:11.0pt;font-family:Tahoma">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.<o:p></o:p></span></li> </ol> <!--EndFragment-->Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-31258705323424891272010-09-29T11:27:00.000-07:002010-09-29T11:28:22.371-07:00Jazz Clubs and Pizza<!--StartFragment--> <p class="MsoNormal"><span style="font-family:Tahoma">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<sup>th</sup> 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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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.<span style="mso-spacerun:yes"> </span>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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma"><b>Tomato Basil Pizza<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">Makes two pizzas<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma"><b>Ingredients<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">1 packet dry yeast<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">1 1/2 tsp. Kosher salt<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">2 cups very warm water- 110 degrees<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">3 Tb. olive oil<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">4 cups all purpose flour<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">2 cups shredded fontina or mozzarella cheese or a combination of both<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">2 large ripe tomatoes or 1 ½ cups homemade tomato sauce<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">1/4 cup fresh basil leaves, torn<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">Freshly ground pepper<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma"><b>Procedure<o:p></o:p></b></span></p> <p class="MsoNormal" style="margin-left:.25in;text-indent:-.25in;mso-list:l0 level1 lfo1;tab-stops:list .25in"><span style="font-family:Tahoma">1.<span style="font:7.0pt "Times New Roman""> </span></span><span style="font-family:Tahoma">Heat the oven to 450.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.25in;text-indent:-.25in;mso-list:l0 level1 lfo1;tab-stops:list .25in"><span style="font-family:Tahoma">2.<span style="font:7.0pt "Times New Roman""> </span></span><span style="font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.25in;text-indent:-.25in;mso-list:l0 level1 lfo1;tab-stops:list .25in"><span style="font-family:Tahoma">3.<span style="font:7.0pt "Times New Roman""> </span></span><span style="font-family:Tahoma">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.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.25in;text-indent:-.25in;mso-list:l0 level1 lfo1;tab-stops:list .25in"><span style="font-family:Tahoma">4.<span style="font:7.0pt "Times New Roman""> </span></span><span style="font-family:Tahoma">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. <o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.25in;text-indent:-.25in;mso-list:l0 level1 lfo1;tab-stops:list .25in"><span style="font-family:Tahoma">5.<span style="font:7.0pt "Times New Roman""> </span></span><span style="font-family:Tahoma">Bake for 15 minutes until the pizza is golden and bubbly.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Tahoma">*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.<o:p></o:p></span></p> <!--EndFragment-->Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-20348992916321744662010-07-13T14:11:00.000-07:002010-07-18T17:26:04.719-07:00Appetizers From Around the World, with Sake!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiENvu59EgW4OlojSMx0dNIStsSkmIvtVevDKHp5wPGTJsUaQYunYraq3ozBGNcwtNj8qAQsvDUcKCBvzkZ0TCrKmip1EkVABm2vggRNYlCghQulzjuJ3krQzyw9qzgs7gIWAHfHiH-YFE/s1600/Tuna+on+wonton+crisp.JPG"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiENvu59EgW4OlojSMx0dNIStsSkmIvtVevDKHp5wPGTJsUaQYunYraq3ozBGNcwtNj8qAQsvDUcKCBvzkZ0TCrKmip1EkVABm2vggRNYlCghQulzjuJ3krQzyw9qzgs7gIWAHfHiH-YFE/s400/Tuna+on+wonton+crisp.JPG" alt="" id="BLOGGER_PHOTO_ID_5493506369518314338" border="0" /></a>I am so excited for this post not only because I LOVE this recipe, but because I am extremely excited for the <span style="font-weight: bold;">Sake and Appetizers From Around the World</span> class I have coming up on August 6<span class="blsp-spelling-error" id="SPELLING_ERROR_0">th</span>. This is going to be a really fun class in which I will teach my favorite ethnic apps like Greek cheese triangles, Italian <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Crostini's</span>, and Asian <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Tartare</span> while we sample a wide range of Sakes.<br /><br />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 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Ahi</span> 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 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">ahi</span> 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.<br /><br />Enjoy enjoy enjoy!<br /><br />If you are interested in signing up for my <span style="font-weight: bold;">Sake and Appetizers from Around the World </span>class on August 6<span class="blsp-spelling-error" id="SPELLING_ERROR_5">th</span>, just visit <a href="http://www.amandacooks.com/html/cooking-classes-los-angeles.htm"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Amandacooks</span>.com</a> to register.<br /><span style="font-size:130%;"><br /></span><span style="font-weight: bold;font-size:130%;" >Sesame Tuna on <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Wonton</span> Crisps with <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Wasabi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Crème</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Fraiche</span></span><br />This recipe makes 30 pieces<br /><br />Ingredients<br />1 piece <span class="blsp-spelling-error" id="SPELLING_ERROR_11">ahi</span> grade tuna, 3/4 pound, cut into log shapes about 4 inches long by 1 ½ inches wide<br />1/4 cup dark sesame oil<br />3 Tablespoons soy sauce<br />1 cup sesame seeds, black and white, toasted in a dry skillet until golden<br />1/4 package square <span class="blsp-spelling-error" id="SPELLING_ERROR_12">wonton</span> skins<br />Vegetable, canola or peanut oil for frying<br />1/2 ripe papaya, peeled, seeded, cut into thin 1/4 inch long pieces<br />Chives, snipped, garnish<br /><br />Procedure<br />1. Place the tuna in a bowl and coat with the sesame oil and soy sauce. Marinate about 20 minutes.<br /> Place the seeds on a baking sheet and dip the tuna in them, turn to coat.<br />2. Heat a <span class="blsp-spelling-error" id="SPELLING_ERROR_13">sauté</span> pan over high heat. Lightly brush with vegetable oil. <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Sauté</span> the tuna for 2 to 3 minutes on each side. Remove to a cutting board and slice against the grain, then cut into cubes.<br />3. Cut the <span class="blsp-spelling-error" id="SPELLING_ERROR_15">wontons</span> 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 <span class="blsp-spelling-error" id="SPELLING_ERROR_16">wontons</span> a few at a time for about 30 seconds. Drain on paper towels.<br />4. Top the <span class="blsp-spelling-error" id="SPELLING_ERROR_17">wonton</span> triangles with a cube of tuna and spoon a dollop of the <span class="blsp-spelling-error" id="SPELLING_ERROR_18">wasabi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_19">crème</span> on each piece of tuna. Garnish with the papaya and chives.<br /><br /><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_20">Wasabi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Crème</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Fraiche</span></span><br /><br />1/2 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_23">crème</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_24">fraiche</span>, sour cream or mayonnaise<br />2 teaspoons <span class="blsp-spelling-error" id="SPELLING_ERROR_25">wasabi</span> powder<br />Salt, to taste<br /><br />1. Combine the above in a small bowl, taste and adjust seasoning.Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-31011561441770151182010-07-13T13:13:00.000-07:002010-07-13T14:02:43.456-07:00Grilling Isn't Just For Men Anymore<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhNGW4WLOI5kNSMIRp4_q_DpNXm29-bZ7k9r9wjhLDWd8Vqrj3OrIvNkQ7HacTb9ec7qTflBN_sYh9-CrO7ADYDVKeRBrqpN0sFVk01L1KtTD9mepgKz5VWp_TJW5DxqQ0L-tQYXTFfE/s1600/Grilled+Skirt+Steak+action.JPG"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhNGW4WLOI5kNSMIRp4_q_DpNXm29-bZ7k9r9wjhLDWd8Vqrj3OrIvNkQ7HacTb9ec7qTflBN_sYh9-CrO7ADYDVKeRBrqpN0sFVk01L1KtTD9mepgKz5VWp_TJW5DxqQ0L-tQYXTFfE/s400/Grilled+Skirt+Steak+action.JPG" alt="" id="BLOGGER_PHOTO_ID_5493487815444921986" border="0" /></a> 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.<br /><br />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.<br /><br />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.<br /><br />If you are interested in learning the ins and outs of grilling, sign up for my <span style="font-weight: bold;">Grilling and Chillin' </span>class on July 23rd. Just visit <a href="http://www.amandacooks.com/html/cooking-classes-los-angeles.htm">Amandacooks.com</a> to register.<br /><span style=";font-family:Tahoma;font-size:11pt;" ><o:p></o:p></span><span style="font-size:100%;"><span style="font-weight: bold;"><br /><br /><span style="font-size:130%;">Grilled Skirt Steak with the Best Marinade</span></span></span><br />Serves 4<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />1 1/2 pounds skirt, flank or hanger steak, scored*<br /><br />Marinade:<br /><br />3 shallots, minced<br /><br />1/4 cup balsamic vinegar<br /><br />1/4 cup soy sauce<br /><br />4 cloves garlic, minced<br /><br />1/4 cup olive oil<br /><br />1 Tb. Dijon mustard<br /><br />1 Tb. rosemary, chopped<br /><br />Fresh black pepper<br /><br />1/2 cup dry red wine<br /><br />2 scallions, julienne, garnish<br /><br /><br /><br /><span style="font-weight: bold;">Procedure</span><br /><br />1. Place the steak in a shallow baking dish.<br /><br />2. Combine marinade ingredients, except wine and scallions in a medium bowl. Pour over steak and marinate about 2 hours or overnight, refrigerated.<br /><br />3. Half hour before grilling remove steak from the refrigerator.<br /><br />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.<br /><br />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.<br /><br /><br /><br />*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. <!--EndFragment-->Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-43257768221275011902010-07-07T21:47:00.000-07:002010-07-08T00:26:55.630-07:00Entree Style Salads for Summer<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_uHItDypDFSkjemDRfT1tZl50vzY2mJ6I0MWaVHAms6ca3fN1xhFix0yjYelcMDiAjEaOGavFelwf07X0_T6F8ZTumKwusRuKwAXYCm9wSR1xqNMUbvVYExFQ6X05GzCY1-5yd405IU/s1600/Thai+shrimp+salad+2.JPG"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_uHItDypDFSkjemDRfT1tZl50vzY2mJ6I0MWaVHAms6ca3fN1xhFix0yjYelcMDiAjEaOGavFelwf07X0_T6F8ZTumKwusRuKwAXYCm9wSR1xqNMUbvVYExFQ6X05GzCY1-5yd405IU/s400/Thai+shrimp+salad+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5491395994366400690" border="0" /></a><br /><br />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.<br /><br />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!<br /><br /><br />If you like this recipe you will love my <span style="font-weight: bold;">Entree Style Salads </span>class on July 15th. Just visit <a href="http://www.amandacooks.com/html/cooking-classes-los-angeles.htm">Amandacooks.com</a> to register.<br /><br /><span style="font-weight: bold;">Thai Shrimp Salad with Asian Dressing</span><br />Serves 4<br />Preparation time: 30 minutes<br />Marinating time: 30 minutes<br />Cooking time: 5 minutes<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />Salad:<br />1 pound large shrimp, peeled, de-veined<br />2 Tablespoons soy sauce<br />1 tsp. sesame oil<br />1 stalk lemongrass, tough outer leaves removed, minced<br />2 small carrots, peeled, julienne into 3 inch strips, blanched<br />1/2 large European cucumber, seeded, julienne in 3 inch strips<br />2 cups thinly sliced red cabbage<br />Dressing:<br />3 Tablespoons rice wine vinegar<br />1 Tablespoon light brown sugar<br />1 Tb. roughly chopped ginger<br />¼ to ½ tsp. red pepper flakes<br />3 Tablespoons soy sauce<br />5 Tablespoons canola oil<br />1 Tablespoon sesame oil<br />5 Tb. cilantro, chopped<br />3 Tb. mint, chopped<br />1/4 cup dry roasted peanuts, roughly chopped<br /><br /><span style="font-weight: bold;">Procedure</span><br /><br />1. Combine the shrimp with the soy sauce, sesame oil and the lemongrass. Marinate for 30 minutes.<br />2. In a large bowl toss together the carrots, cucumber and cabbage.<br />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.<br />4. Heat a grilling pan until hot. Grill the shrimp two to three minutes on each side.<br />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.<br /><br />Make ahead tip: You can make the entire salad up to one day before and<br />serve at room temperature. The dressing can be made up to a week ahead.<br /><br />Alternatives: Use scallops or firm tofu instead of shrimp and omit the peanut<br />if you wish. An alternative to lemongrass is 1 tablespoon of lime zestAmandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-21510103437082115072010-07-07T16:39:00.000-07:002010-07-07T16:44:10.296-07:00Waterloo and City<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXw5G_y9vkeXTikDrb9rS3pWLoVtMw4yUfccT_6IYeuzGofG5KVw3sMbS4fQdPQc7uNT1XJSF7F093U8UkDoeQF0b_16YVEXga-TNhH7p66oQzxTGQN3fzxrV_OnNNIcKve3PRoVhWTE/s1600/surfas-+student+flambeeing.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXw5G_y9vkeXTikDrb9rS3pWLoVtMw4yUfccT_6IYeuzGofG5KVw3sMbS4fQdPQc7uNT1XJSF7F093U8UkDoeQF0b_16YVEXga-TNhH7p66oQzxTGQN3fzxrV_OnNNIcKve3PRoVhWTE/s400/surfas-+student+flambeeing.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5491314031271301378" /></a><span class="Apple-style-span" style="font-size: small;"><br /></span><span class="Apple-style-span" style=" color: rgb(85, 85, 85); line-height: 16px; font-family:arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">A new restaurant in Mar Vista! YEA! </span></span><div><span class="Apple-style-span" style=" color: rgb(85, 85, 85); line-height: 16px; font-family:arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">So glad to FINALLY see this place open in our wasteland of a neighborhood- we are dying for food places- open more!<br />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.<br />The decor is old-fashioned with grandma wallpaper and bad lighting.<br />BUT aside from these minor issues the place was excellent.<br />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.<br />This place has honest good food with a few trendy twists but they work. I will be back for more.<br />Oh- they also have a nice bar, YEAH! Finally a bar in the hood that is for adults not just twenty somethings.<br />Thank you!</span></span></div>Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-9740032527594444142010-06-20T10:19:00.001-07:002010-06-23T10:05:37.851-07:00Healthy Mediterranean Cooking<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1Pc538XJko2bWepPajZ-Up0zaQNF2IpHtcLTmFlJJYjTrZoVkUrj9uUGw0_1KYPRJpAVleV2oNLPuqzsjCUwIQWDzxQpQuqMLK6suabfHKFFHYsVTTPH2acejsZsYvDxmye6Nfcso-A/s1600/2010_06_12_16_08_130-1.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1Pc538XJko2bWepPajZ-Up0zaQNF2IpHtcLTmFlJJYjTrZoVkUrj9uUGw0_1KYPRJpAVleV2oNLPuqzsjCUwIQWDzxQpQuqMLK6suabfHKFFHYsVTTPH2acejsZsYvDxmye6Nfcso-A/s400/2010_06_12_16_08_130-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5486010709675107954" border="0" /></a><br />Happy Summer everyone!<br />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!<br /><br />If you like this recipe you will love my <span style="font-weight: bold;">Healthy Mediterranean </span>class on July 8th. Just visit <a href="http://www.amandacooks.com/html/cooking-classes-los-angeles.htm">Amandacooks.com</a> to register.<br /><br />Bon Appetit!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GucumktXHXNjZuSBz2S1FwK9CKwf7OLh9xE2FT5pg2YIn8T3Gk41ncvk_4bIby4DAfej-hJzaa738IzTylBlDnugghT_uUCYzCZcJE2EAfM1JB8_S7HCuXMHNN-qrfx3FfdOAuYtWZU/s1600/curried+Lentil+Salad.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GucumktXHXNjZuSBz2S1FwK9CKwf7OLh9xE2FT5pg2YIn8T3Gk41ncvk_4bIby4DAfej-hJzaa738IzTylBlDnugghT_uUCYzCZcJE2EAfM1JB8_S7HCuXMHNN-qrfx3FfdOAuYtWZU/s400/curried+Lentil+Salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5486007893514112434" border="0" /></a><br /><br /><span style="font-size:130%;"><br /></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Curried Lentil Salad with Walnuts</span></span><br />Serves 6<br /></div><br /><span style="font-weight: bold;">Ingredients</span><br /><br /><ul><li>1 1/2 cups French lentils</li><li>1 bay leaf</li><li>1 red pepper, diced</li><li>4 scallions, thinly sliced</li><li>½ cup walnuts, roughly chopped</li><li>1/3 cup chopped mint</li><li>2 cloves garlic, minced</li><li>6 Tb. lemon juice</li><li>2 tsp. curry powder</li><li>Salt, pepper</li><li>1/4 cup olive oil</li></ul><br /><span style="font-weight: bold;">Procedure</span><br /><ol><li> 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.</li><li> 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.</li><li>Serve at room temperature or warm.</li></ol><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxtgm_TG_FX8foSrD_V6tIZCdFdyn_9pWhXxgapeiafloBH8BF3hOtn0s5bEeRdtqTx_83IyER7AzP0c7Ezkm3_TMRVbyYpQRXPGD7MeVZziOcLCa5sJ9wNb8NnPKKtHQCb3PXo2hgTI/s1600/2010_06_12_14_33_170.jpg"><img style="cursor: pointer; width: 130px; height: 87px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxtgm_TG_FX8foSrD_V6tIZCdFdyn_9pWhXxgapeiafloBH8BF3hOtn0s5bEeRdtqTx_83IyER7AzP0c7Ezkm3_TMRVbyYpQRXPGD7MeVZziOcLCa5sJ9wNb8NnPKKtHQCb3PXo2hgTI/s400/2010_06_12_14_33_170.jpg" alt="" id="BLOGGER_PHOTO_ID_5486010702356651330" border="0" /></a><br /></div>Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-169622398969402292010-06-20T09:56:00.000-07:002010-06-20T10:08:16.916-07:00Simple Sundays<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9jm2WUUKkyzzV74O-EZu_8fek5uQdns8_onXHPSm3ys-g6_SX-6nC3RSWdQ-YTPJqxPswBQ74WjIdA1zEIACAZ6GtxFEh0bpi0PwNhOjD8Q9GoK4ZFghnhCs42SL7IS1z6PiSnyR1dI/s1600/2010_06_12_16_06_500-1.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9jm2WUUKkyzzV74O-EZu_8fek5uQdns8_onXHPSm3ys-g6_SX-6nC3RSWdQ-YTPJqxPswBQ74WjIdA1zEIACAZ6GtxFEh0bpi0PwNhOjD8Q9GoK4ZFghnhCs42SL7IS1z6PiSnyR1dI/s400/2010_06_12_16_06_500-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5484902468837603970" border="0" /></a><br /><br />Looking forward to my<a href="http://www.amandacooks.com/html/cooking-classes-los-angeles.htm"> Healthy Mediterranean Class </a>on July 8th.<br /></div>Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-53165318049531694092010-06-14T17:49:00.000-07:002010-06-14T18:04:03.134-07:00Tropical Summer Entertaining<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXIII-eHMsmTqB4q5OoS2RAuJfMfKxp6fYx9gmR-neClwa894ZUruK9luta5FTQNPqN_9ri4crcKoLHu7AWxigISofg0q56g2bunsqiHQzO7tSs_TfRPeyAe2gnya1cDxc8Ut-oVDu3g/s1600/Coconut+shrimp.JPG"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXIII-eHMsmTqB4q5OoS2RAuJfMfKxp6fYx9gmR-neClwa894ZUruK9luta5FTQNPqN_9ri4crcKoLHu7AWxigISofg0q56g2bunsqiHQzO7tSs_TfRPeyAe2gnya1cDxc8Ut-oVDu3g/s400/Coconut+shrimp.JPG" alt="" id="BLOGGER_PHOTO_ID_5482797117395575202" border="0" /></a><br />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.<br /><br />If you like this recipe you will love my <span style="font-weight: bold;">Tropical Summer Entertaining </span>class on June 30th. Just visit <a href="http://www.amandacooks.com/html/cooking-classes-los-angeles.htm">Amandacooks.com</a> to register.<br /><br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Coconut Shrimp with Pineapple Dipping Sauce</span></span><br /></div><br /><div style="text-align: center;">Serves 12<br /></div><br /><span style="font-weight: bold;"> </span> <span style="font-weight: bold;">Ingredients</span><br /><ul><li>1 cup flour</li><li>3/4 tsp. salt</li><li>1 tsp. cayenne</li><li>3 to 4 egg whites, lightly beaten</li><li>2 1/4 cups unsweetened coconut</li><li>1 1/3 pounds large shrimp, peeled, de-veined, butter-flied</li><li>2 cups canola oil, for frying</li><li>Dipping sauce:</li><li>1 cup canned pineapple</li><li>3 scallions, white part only, thinly sliced</li><li>1/4 cup apricot preserves</li><li>1/4 cup cilantro leaves</li><li>2 Tb. lime juice</li><li>1/2 jalapeno, chopped</li><li>Salt</li></ul><span style="font-weight: bold;">Procedure</span><br /><br />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.<br /><br />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.<br /><br />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.<br /><br />4. Serve the shrimp on a platter with the sauce in the middle in a serving dish.Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com1tag:blogger.com,1999:blog-5811623998825710565.post-44062596086315283502010-06-08T12:24:00.000-07:002010-06-08T13:18:45.204-07:00Fall in Love with "The Bird", All Over Again...<span style="color: rgb(0, 0, 0);"></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9vaKrPRqpEfFCRjexOjGYVUFQ8pZAsGoQXa5lraOZL7hUl4HlPspbO4jdWHaBz20F4BeWileWKkSVohxxRZkGeLLG6xJvDPQvjgyv3Z1MFgTUFLnUdOq_PwBiizmJKkvjgnd2RkWfiE/s1600/number+one+sticky+chicken.JPG"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9vaKrPRqpEfFCRjexOjGYVUFQ8pZAsGoQXa5lraOZL7hUl4HlPspbO4jdWHaBz20F4BeWileWKkSVohxxRZkGeLLG6xJvDPQvjgyv3Z1MFgTUFLnUdOq_PwBiizmJKkvjgnd2RkWfiE/s400/number+one+sticky+chicken.JPG" alt="" id="BLOGGER_PHOTO_ID_5480492881978148482" border="0" /></a><br /><br />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 <span style="font-weight: bold;">Fabulous Chicken for Every Day</span> cooking class coming up on June 30th. Just go to <a href="http://www.amandacooks.com/html/cooking-classes-los-angeles.htm">Amandacooks.com</a> to register. Or make this recipe at home and let the food do the talking. Either way it's a win win situation.<br /><br />Happy Eating!<br /><br /><br /><span style=";font-family:Tahoma;font-size:11pt;" ><o:p></o:p></span>Sweet and Spicy Sticky Chicken<br />Serves 4<br /><br />Ingredients<br />1/2 cup sugar<br />2 Tb. lime juice<br />½ cup soy sauce<br />1 Tb. minced ginger<br />2 cloves garlic, minced<br />2 tsp. red pepper flakes<br />8 chicken thighs or 4 breast halves with the skin and bone<br />Salad:<br />2 large carrots, peeled, julienne<br />1/2 daikon radish, peeled, julienne<br />1/4 cup rice vinegar<br />1/4 cup sugar<br />1 tsp. salt<br />Cilantro sprigs, garnish<br /><br />Procedure<br />1. Whisk together the sugar, lime juice, soy, ginger, garlic and chili flakes in a large bowl. Set aside.<br />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.<br />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<br />4. Add the sauce to the pan and bring to a boil over medium high heat. Simmer until slightly thickened about 3 minutes.<br />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.<br />6. Surround the chicken with the carrot salad and garnish with cilantro sprigs. <!--EndFragment-->Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com1tag:blogger.com,1999:blog-5811623998825710565.post-40105118027729399792010-06-06T16:55:00.000-07:002010-06-14T18:21:56.254-07:00Back from Amazing Crete!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUu4NgCYxgCFI7mVwHsxyAwpxd2bcxlNMg56bASsXQNx2Bwu1HxFbyw3Sbldoa4w_1sGyYcJ2GEzr2oZZ8jGnWswRnD4AnahpJuZ-qcWZxkQk_8A0yhBJYsL79TEZnET7HPHVOFEcwWMk/s1600/1758674976_99b60720d4_o.jpg"><img style="cursor: pointer; width: 400px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUu4NgCYxgCFI7mVwHsxyAwpxd2bcxlNMg56bASsXQNx2Bwu1HxFbyw3Sbldoa4w_1sGyYcJ2GEzr2oZZ8jGnWswRnD4AnahpJuZ-qcWZxkQk_8A0yhBJYsL79TEZnET7HPHVOFEcwWMk/s400/1758674976_99b60720d4_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5480484769049547922" border="0" /></a><br />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.<br /><br />If you like this recipe you will love my <span style="font-weight: bold;">Big Fat Greek Dinner </span>class on June 23rd. Just visit <a href="http://www.amandacooks.com/html/cooking-classes-los-angeles.htm">Amandacooks.com</a> 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!<div><br /></div><div><!--StartFragment--> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" ><b>Kalitsounia<o:p></o:p></b></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" >Serves 6<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" > <o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" ><b>Ingredients<o:p></o:p></b></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" >2 to 2 ½ cups sifted flour<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" >1 tsp. baking powder<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" >2 Tb. sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" >¼ tsp. salt<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" >4 Tb. butter<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" >¼ cup vegetable shortening<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" >2 large eggs<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" >2 tsp. ouzo or raki<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" >1 to 2 Tb. milk or water, room temperature<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" ><b>Filling<o:p></o:p></b></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" >2 cups fresh salt-less mizithra or farmer’s cheese<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" >1 large egg<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" >1/3 cup sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" >2 Tb. honey<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" >½ tsp. 1 tsp. cinnamon<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" >1 Tb. chopped mint<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" > <o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" >confectioner’s sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" > <o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" ><b>Procedure<o:p></o:p></b></span></p> <ol style="margin-top: 0in;" start="1" type="1"> <li class="MsoNormal" style=""><span style=";font-family:Tahoma;font-size:11pt;" >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.<o:p></o:p></span></li> <li class="MsoNormal" style=""><span style=";font-family:Tahoma;font-size:11pt;" >In a medium bowl combine the cheese, egg, sugar, honey, cinnamon and mint and mix well. Heat the oven to 350.<o:p></o:p></span></li> <li class="MsoNormal" style=""><span style=";font-family:Tahoma;font-size:11pt;" >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.<o:p></o:p></span></li> </ol> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" > <o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Tahoma;font-size:11pt;" >* In Crete these pastries are often deep fried in vegetable oil for a few minutes and then served drizzled with honey.<o:p></o:p></span></p> <!--EndFragment--> </div><div><br /></div>Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0tag:blogger.com,1999:blog-5811623998825710565.post-74574599505887987332010-05-21T12:16:00.000-07:002010-05-21T12:53:58.754-07:00Healthy Appetizers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw20aSmzWIUUvxJaM8vcpvRC0NGYxDXKjLgb2PyXNECntbHgtKrhyphenhyphenmZuycFJegoCeQFOCgBToBLFl4pfsTAg2nI_gn8IPdzsK2sKYGpACbkm-n8mCwBXGeStqi_30x4JJAatBx0uZ4ink/s1600/Sring+rolls+2.JPG"><img style="cursor: pointer; width: 400px; height: 387px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw20aSmzWIUUvxJaM8vcpvRC0NGYxDXKjLgb2PyXNECntbHgtKrhyphenhyphenmZuycFJegoCeQFOCgBToBLFl4pfsTAg2nI_gn8IPdzsK2sKYGpACbkm-n8mCwBXGeStqi_30x4JJAatBx0uZ4ink/s400/Sring+rolls+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5473805729438243250" border="0" /></a><span style="font-size: 11pt; font-family: Tahoma;"><o:p></o:p></span> <!--EndFragment--><br /><br />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 <a href="http://www.amandacooks.com/html/cooking-classes-los-angeles.htm">amandacooks.com</a>. Enjoy the recipe!<br /><br /><br /><span style="font-size:130%;">Summer Rolls with Lime Dipping Sauce</span><br />Makes 10<br /><br />Ingredients<br />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)<br />8 leaves red leaf lettuce<br />1 package small spring roll skins, eight inch rounds- also called rice paper wrappers<br />½ cup packed cilantro, rinsed, dried<br />½ cup packed mint, rinsed, dried<br />½ cup packed basil leaves, rinsed, dried<br />1/2 English cucumber, seeded, julienne<br />1 red pepper, julienne<br />2 ripe avocados, cut into thin slices<br />Lime Dipping Sauce<br />1 tsp. red pepper flakes<br />Juice of 3 limes<br />1/4 cup fish sauce<br />3 Tb. sugar<br />1 Tb. minced garlic<br /><br />Procedure<br />1. Slice the shrimp in half lengthwise. Set aside.<br />2. Pull the leaves off the lettuce and break into large chunks. Set aside.<br />3. Soak a few wrappers at a time in warm water until pliable.<br />4. Fill the summer rolls as demonstrated.<br />5. Place seam side down on a baking sheet until they are all finished. Cut on the diagonal and serve with dipping sauce.<br />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.<br /><br />* You can substitute the tofu for the shrimp, drained and finely diced.Amandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com1tag:blogger.com,1999:blog-5811623998825710565.post-57341344348676876792010-05-10T15:39:00.000-07:002010-05-10T16:11:33.864-07:00My Favorite App<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzrLstuCZhbN6ohq3vH9pdSw9s-Lyb5dZQt6zIWXOQX3HYQAQzWJloLI8hbtRMtKILFXcLZ8WKosw-9aKc-pVOIcRxNivtG4ZeyfsD-z-sV1fwmrVvU9oIKDIN_ped_Ty0jxpHzrBbXz4/s1600/crostini+with+chevre.JPG"><img style="cursor: pointer; width: 400px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzrLstuCZhbN6ohq3vH9pdSw9s-Lyb5dZQt6zIWXOQX3HYQAQzWJloLI8hbtRMtKILFXcLZ8WKosw-9aKc-pVOIcRxNivtG4ZeyfsD-z-sV1fwmrVvU9oIKDIN_ped_Ty0jxpHzrBbXz4/s400/crostini+with+chevre.JPG" alt="" id="BLOGGER_PHOTO_ID_5469776118727243218" border="0" /></a><br /></div><br /><div style="text-align: center;">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.<br /><br />Happy Eating!<br /></div><br /><div style="text-align: center;"><span style="font-style: italic;">What is your go-to appetizer? Does it change with the seasons?</span><br /></div><br /><span style="font-weight: bold;">Crostini with Herbed Chevre and Caramelized Onions<br /><br />Serves 15<br /><br /><br /><br />Ingredients<br /><br /></span>1 baguette, sliced thinly<br /><br />olive oil<br /><br />2 cloves garlic, halved<br /><br />8 oz. goat cheese, room temperature<br /><br />1 tsp. chopped rosemary<br /><br />1 tsp. chopped thyme<br /><br />salt, pepper to taste<br /><br />5 tsp. olive oil<br /><br />Onions:<br /><br />1 Tb. butter<br /><br />1 1/2 pounds red onions, thinly sliced<br /><br />1 1/2 Tb. sugar<br /><br />1 tsp. thyme, chopped<br /><br />2 Tb. sherry wine vinegar<br /><br />salt and pepper<br /><br />chopped parsley, garnish<br /><br /><br /><br /><span style="font-weight: bold;">Procedure</span><br /><br />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.<br /><br />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.<br /><br />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.<br /><br />4. Spread the cheese lightly on the toasts.<br /><br />5. Spoon a dollop of onions onto each crostini and garnish with chopped parsley.<br /><br /><br /><br />* pesto can be substituted for the onions if desiredAmandahttp://www.blogger.com/profile/14454387591294049589noreply@blogger.com0