Amanda Cushman's Blog

Butcher in L.A.

2011-12-21T10:04:00.001-08:00

Butcher Excellence at Lindy & Grundy

There's nothing like a good local butcher like Lindy & Grundy. "Great meat and great service," says JudiAU.

The shop's fine points aren't disputed. "Lindy & Grundy is great," says LATrapp. "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."

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.

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 perk. There's also free parking in the back.

But excellence doesn't come cheap. "Quite expensive, as you would expect for pastured meat," JudiAU observes.

Lindy & Grundy [Fairfax Village]
801 N. Fairfax Avenue, Los Angeles
323-951-0804

Discuss: Lindy & Grundy on Fairfax

Indian food in Mar Vista

2011-10-22T10:31:00.000-07:00

I had a lovely simple and delicious meal a week or two ago at Tara’s Himalayan Cuisine on Venice Blvd in Mar Vista.

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.

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.

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.

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.

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.

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.

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.

Here is a sampling of what I learned; the results will impress those who get to enjoy this dish.

Curry Chicken with Tamarind Sauce

Serves 6

Ingredients

1 inch round tamarind pulp

1 cup hot water

Spice paste

2 tablespoons coconut vinegar or sherry wine vinegar or rice wine vinegar

3 cloves garlic, minced

1 teaspoon grated fresh ginger

3 tablespoons finely chopped onion

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

2 teaspoons ground red chili powder

2 teaspoons paprika

2 teaspoons kosher salt, or to taste

2 pounds chicken thighs and drumsticks, skin and excess fat removed

Spice mixture

One 1 1/2 inch piece cinnamon stick

5 whole cloves

4 whole green cardamom pods

1 teaspoon mustard seeds, crushed

1 medium-sized yellow onion, finely chopped (about 1 cup)

4 tablespoons canola or olive oil

6 baby eggplant, left whole- slit open like a radish

Procedure

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.

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.

3. Combine the spice mixture in a small bowl and set aside.

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.

Technique Classes at Surfas

2011-06-20T15:23:00.001-07:00

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?

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.

For more details and to register:

http://www.amandacooks.com/html/cooking-classes-los-angeles.htm#technique (scroll to bottom of page)

Eating at home with a budget

2011-06-14T11:56:00.000-07:00

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.

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.

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.

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.

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).

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.

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.

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.

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.

For those of you wondering about meatless entrees check out the recipes below:

Tempeh Sauté with Miso Dressing

Serves 4

Ingredients

Dressing

3 Tablespoons canola oil

2 Tablespoons honey

2 Tablespoons miso

2 Tablespoons soy sauce or tamari

3 Tablespoons lemon juice

1 clove garlic, peeled

1 Tablespoon sesame oil

3 Tablespoons flat leaf parsley

Fresh pepper

Sauté

2 Tablespoons canola oil

1/2 red onion, halved, thinly sliced

½ pound domestic or wild mushrooms, wiped clean, thinly sliced

8 ounces Tempeh, diced

Salt and pepper, to taste

3 pounds baby spinach leaves

Procedure

1. 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.

3. 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.

Grilled Eggplant with Miso Glaze

Serves 4

Ingredients

1 Tb. canola oil

1 shallot, minced

2 cloves garlic, minced

2 tsp. minced ginger

1 ½ tsp. soy sauce

1/4 cup light miso

3 Tb. light brown sugar

2 Tsp. rice vinegar

2 Tb. chopped cilantro

6 Asian eggplants, trimmed and halved lengthwise

Steamed Basmati or Jasmine rice

Cilantro leaves, garnish

Procedure

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.
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.

Grilled Portobello Mushrooms with Bulghur Salad

Serves 4

Ingredients

Portobellos:

1/3 cup balsamic vinegar

3/4 cup olive oil

2 cloves garlic, minced

1 1/2 Tb. fresh thyme, finely chopped

Salt and pepper

4 large portobello mushrooms, stems removed, wiped clean with a damp paper towel

Salad:

1 1/2 cups bulghur wheat

1 3/4 cups water

1/4 cup lemon juice

1/3 cup olive oil

1/4 cup toasted pine nuts

1/2 cup chopped parsley

1/2 cup cherry tomatoes, halved

Garnish:

1/4 pound parmesan cheese, shaved with a vegetable peeler

Procedure

1. Combine marinade ingredients and add mushrooms in a shallow baking pan. Marinate 1 hour, or overnight.

2. 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.

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.

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.

Trip to Sicily- Cooking and Eating for ten days!

2011-05-01T14:30:00.001-07:00

SUNDAY, MAY 1, 2011

Dreaming of Italy

By Erin Ferucci
Celebrity Lifestyle Designer

In September

I will be there.

Chef Amanda Cushman: www.amandacooks.com

The tour was designed by Italy In Style. It is cooking in Sicily.

Tour dates: September 30 - October 8, 2011 (9 days/8 nights)

Itinerary

Day 5 - Tuesday, October 4 – Agrigento area

In the afternoon hands-on cooking class with Chef Amanda and your local chef.

Day 6 - Wednesday, October 5 – Taormina

Guided sightseeing tour of the town.

You’ll enjoy a visit of a local winery where you will explore their wine-making techniques.

Day 7 - Thursday, October 6 – Syracuse

iCooking class with Chef Amanda and Chef Fiora.

Day 7 - Friday, October 7 – Mt. Etna

Your last cooking class will take place on Mount Etna. Here you’ll meet book author and Chef

Eleonora.

Before returning to your hotel, visit the Honey House and honey tasting.

Farewell dinner at a local pizzeria and presentation of the cooking certificates.

Day 8 - Saturday, October 8 – Arrivederci

DepartureSicilian specialty

There are still openings if anyone is interested in joining me in Italy. http://amandacooks.com/html/italy.htm

Eating in Santa Monica

2010-12-14T17:21:00.000-08:00

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

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

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

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

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

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

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

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

Classic Salad Nicoise

Serves 8 to 10

Ingredients

1 Tb. Dijon mustard

2 cloves minced garlic

3 Tb. Balsamic vinegar

1/2 cup olive oil

Salt, pepper

1 pound new potatoes, washed and quartered

12 ounces haricot verts, trimmed

3 large eggs

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

Olive oil

Thyme, minced

Lettuce for platter

2 ripe tomatoes cut into eighths

10 nicoise olives

4 anchovies, rinsed and drained, optional

6 basil leaves, chiffonade

Procedure

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

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

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

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

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

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

Culver City Dining

2010-11-26T15:50:00.000-08:00

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

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

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

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

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

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

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

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

Classic Salad Nicoise

Serves 8 to 10

Ingredients

1 Tb. Dijon mustard

2 cloves minced garlic

3 Tb. Balsamic vinegar

1/2 cup olive oil

Salt, pepper

1 pound new potatoes, washed and quartered

12 ounces haricot verts, trimmed

3 large eggs

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

Olive oil

Thyme, minced

Lettuce for platter

2 ripe tomatoes cut into eighths

10 nicoise olives

4 anchovies, rinsed and drained, optional

6 basil leaves, chiffonade

Procedure

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

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

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

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

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

Raw Food is Too Raw for Me!

2010-11-23T13:22:00.001-08:00

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

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

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

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

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

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

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

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

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

Nutty Chocolate Chip Cookies

Makes about 2 ½ dozen

Ingredients

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

1 cup whole wheat pastry flour

1/2 tsp. salt

1/4 tsp. baking soda

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

1 cup chocolate or carob chips

1/2 cup canola oil

1/2 cup maple syrup

2 tsp. vanilla

Procedure

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

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

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

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

Raw Food is Too Raw for Me!

2010-11-23T13:22:00.000-08:00

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

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.

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

Nutty Chocolate Chip Cookies

Makes about 2 ½ dozen

Ingredients

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

1 cup whole wheat pastry flour

1/2 tsp. salt

1/4 tsp. baking soda

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

1 cup chocolate or carob chips

1/2 cup canola oil

1/2 cup maple syrup

2 tsp. vanilla

Procedure

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

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

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

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

Winter Cooking

2010-10-27T09:44:00.000-07:00

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

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

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

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

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

Butternut Squash Soup with Ginger

Serves 6

Ingredients

1 large butternut squash halved, seeded

Olive oil for brushing

1 Tb. butter

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

2 medium carrots, peeled, diced

2 celery stalks, diced

2 Tb. minced ginger

2 cloves garlic, minced

4 cups vegetable or chicken broth

Salt, pepper

Crème fraiche or sour cream for garnish

3 Tb. chopped parsley

Procedure

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

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

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

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

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

Roasted Eggplant Soup with Garlic Croutons

Serves 8

Ingredients

1 firm large eggplant, about 1 1/2 pounds

1/4 cup olive oil

1 large red onion, halved

1 red pepper, halved and seeded

1 yellow pepper, halved, seeded

2 medium tomatoes, halved

5 sprigs thyme

1 bay leaf

2 cloves garlic

2 Tb. chopped basil

1 tsp. salt

1/2 tsp. fresh pepper

3 cups vegetable or chicken stock

juice of 1 lemon

Croutons:

1/2 loaf stale French bread, cubed

3 cloves garlic, minced

1/3 cup olive oil

Saffron Mayonnaise:

1 large egg

1 Tb. Dijon mustard

1 Tb. lemon juice

pinch salt

1/2 cup vegetable oil

large pinch of saffron

Procedure

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

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

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

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

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

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

Chicken Tagine

Serves 6

Ingredients

1 whole chicken cut into 10 pieces

Kosher salt

1 Tb. white wine vinegar

5 Tb. olive oil

1 bunch cilantro, chopped

1 tsp. cinnamon

½ tsp. saffron

Salt

1 onion, chopped

5 cloves garlic, minced

1 tsp. cumin

1 tsp. ground ginger

1 tsp. paprika

1 tsp. turmeric

2 Tb. olive oil for cooking

¼ cup mixed olives, pitted

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

4 oz. pitted prunes

Procedure

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.
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.
Heat the oven to 350.
Heat the tagine or large deep saucepan and add the olive oil. Add the chicken and sauté until chicken is lightly browned on each side. Add the olives, preserved lemons and prunes. Transfer to the oven and cook for 45 minutes. Serve with the couscous.

Jazz Clubs and Pizza

2010-09-29T11:27:00.000-07:00

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

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

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

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

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

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

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

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

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

Tomato Basil Pizza

Makes two pizzas

Ingredients

1 packet dry yeast

1 1/2 tsp. Kosher salt

2 cups very warm water- 110 degrees

3 Tb. olive oil

4 cups all purpose flour

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

2 large ripe tomatoes or 1 ½ cups homemade tomato sauce

1/4 cup fresh basil leaves, torn

Freshly ground pepper

Procedure

1. Heat the oven to 450.

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

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

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

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

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

Appetizers From Around the World, with Sake!

2010-07-13T14:11:00.000-07:00

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

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

Enjoy enjoy enjoy!

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

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

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

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

Wasabi Crème Fraiche

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

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

Grilling Isn't Just For Men Anymore

2010-07-13T13:13:00.000-07:00

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

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

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

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

Grilled Skirt Steak with the Best Marinade
Serves 4

Ingredients

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

Marinade:

3 shallots, minced

1/4 cup balsamic vinegar

1/4 cup soy sauce

4 cloves garlic, minced

1/4 cup olive oil

1 Tb. Dijon mustard

1 Tb. rosemary, chopped

Fresh black pepper

1/2 cup dry red wine

2 scallions, julienne, garnish

Procedure

1. Place the steak in a shallow baking dish.

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

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

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

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

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

Entree Style Salads for Summer

2010-07-07T21:47:00.000-07:00

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

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

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

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

Ingredients

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

Procedure

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

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

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

Waterloo and City

2010-07-07T16:39:00.000-07:00

A new restaurant in Mar Vista! YEA!

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

Healthy Mediterranean Cooking

2010-06-20T10:19:00.001-07:00

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

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

Bon Appetit!

Curried Lentil Salad with Walnuts
Serves 6

Ingredients

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

Procedure

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.
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.
Serve at room temperature or warm.

Simple Sundays

2010-06-20T09:56:00.000-07:00

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

Tropical Summer Entertaining

2010-06-14T17:49:00.000-07:00

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

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

Coconut Shrimp with Pineapple Dipping Sauce

Serves 12

Ingredients

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

Procedure

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

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

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

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

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

2010-06-08T12:24:00.000-07:00

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

Happy Eating!

Sweet and Spicy Sticky Chicken
Serves 4

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

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

Back from Amazing Crete!

2010-06-06T16:55:00.000-07:00

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

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

Kalitsounia

Serves 6

Ingredients

2 to 2 ½ cups sifted flour

1 tsp. baking powder

2 Tb. sugar

¼ tsp. salt

4 Tb. butter

¼ cup vegetable shortening

2 large eggs

2 tsp. ouzo or raki

1 to 2 Tb. milk or water, room temperature

Filling

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

1 large egg

1/3 cup sugar

2 Tb. honey

½ tsp. 1 tsp. cinnamon

1 Tb. chopped mint

confectioner’s sugar

Procedure

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.
In a medium bowl combine the cheese, egg, sugar, honey, cinnamon and mint and mix well. Heat the oven to 350.
Break off a walnut sized piece of dough and roll out into a 4 inch square. Fill the center with a rounded teaspoon of filling and fold over to form a package. Repeat with remaining dough and filling. Bake the pastries for 20 to 25 minutes until golden and serve sprinkled with confectioner’s sugar.

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

Healthy Appetizers

2010-05-21T12:16:00.000-07:00

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

Summer Rolls with Lime Dipping Sauce
Makes 10

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

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

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

My Favorite App

2010-05-10T15:39:00.000-07:00

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

Happy Eating!

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

Crostini with Herbed Chevre and Caramelized Onions

Serves 15

Ingredients

1 baguette, sliced thinly

olive oil

2 cloves garlic, halved

8 oz. goat cheese, room temperature

1 tsp. chopped rosemary

1 tsp. chopped thyme

salt, pepper to taste

5 tsp. olive oil

Onions:

1 Tb. butter

1 1/2 pounds red onions, thinly sliced

1 1/2 Tb. sugar

1 tsp. thyme, chopped

2 Tb. sherry wine vinegar

salt and pepper

chopped parsley, garnish

Procedure

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

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

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

4. Spread the cheese lightly on the toasts.

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

* pesto can be substituted for the onions if desired

A Simple Spring Salad

2010-05-06T17:44:00.000-07:00

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

Warm Beet Salad with Endive and Chevre

Serves 4

Ingredients

2 pounds beets, washed and quartered

7 Tablespoons olive oil, divided

Salt, pepper, to taste

1/3 cup fresh lemon juice

6 Tablespoons minced mint

1 teaspoon lemon zest

2 heads endive, sliced into thin julienne strips or 1 head frisee can be used

1 bunch watercress, tough stems removed

5 oz. chevre, feta or shaved parmesan

Procedure

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

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

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

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

Hoisin Ginger Chicken Skewers with a Mango Mayo Sauce

2010-04-26T12:09:00.000-07:00

These chicken skewers are delicious and great for parties. I love marinating these the night before I plan to serve them. That way half the preparation for the dish is already done and I can relax before the dinner guests arrive. This makes my life a whole lot easier and yummier!

Skewered Hoisin Ginger Chicken with Mango Mayonnaise Sauce

This recipe makes 25 to 30 skewers

Ingredients

1/3 cup hoisin sauce

1 teaspoon sesame oil

3 cloves garlic, minced

1 Tablespoon minced ginger

2 Tablespoons soy sauce

3 Tablespoons rice wine vinegar

2 whole, boneless, skinless, chicken breasts, cut into 1-inch cubes

25 to 30 bamboo skewers

Mango Sauce:

1/4 cup mango chutney

1 lime, juiced

1/3 cup mayonnaise

2 Tablespoons cilantro, chopped

1 Tablespoon sesame seeds, toasted, garnish

Cooking Instructions

1. Combine hoisin sauce, sesame oil, garlic, ginger, soy sauce, and rice vinegar in a medium bowl and add the chicken. Turn to coat and marinate at least one hour or up to overnight, refrigerated.

2. Heat the oven to 400F. Meanwhile make the dipping sauce.

3. Combine the mango chutney, lime juice, and cilantro in a food processor and puree. Transfer the puree to a small serving bowl.

4. Skewer the chicken two pieces to a skewer and place on two baking sheets. Bake until cooked through about 7 minutes. Serve on a platter sprinkled with the toasted sesame seeds and the dipping sauce.

The chicken skewers can be made ahead and frozen. Wrap the entire baking sheet in plastic wrap and freeze for up to three months. Defrost in the refrigerator overnight. Cook as above.

Tasty Pad Thai

2010-04-13T15:14:00.000-07:00

(Photo courtesy of Basykes)

This is my favorite Pad Thai recipe. I love making it on cold nights when I'm craving a one dish wonder. It is absolutely a perfect combination of spicy and sweet and the best part is that there are hardly any dishes to clean afterwards!

* For vegetarian pad thai omit shrimp and eggs and substitute 1/2 pound firm tofu cut into chunks, drained and pressed dry then marinated with 2 Tb. soy sauce and tossed in with the sprouts.

Pad Thai

Serves 8

Ingredients

1/2 pound ½ inch wide pad Thai dried rice noodles, soaked in warm water 20 to 25 minutes

¼ cup fish sauce

¼ cup plus 2 Tb. sugar

1/4 cup plus 2 Tb. white vinegar

1 Tb. ketchup

2 Tb. red curry paste

4 scallions, sliced in thin diagonal slices

½ cup canola oil

2 cloves garlic, minced

3/4 pound large shrimp, peeled, de-veined, cut into thirds (ground pork or boneless skinless chicken breast sliced into strips can be used)

2 eggs, lightly beaten

1 1/2 cups mung bean sprouts

1/2 cup dry roasted unsalted peanuts, finely chopped

1 lime, cut into wedges, garnish

3 scallions, sliced into brushes, garnish

Procedure

1 Drain the noodles thoroughly. Combine the fish sauce, sugar, vinegar, ketchup and curry paste in a small bowl. Set aside.

2 Heat a wok over high heat and add the oil, scallions and garlic, cook 30 seconds over high heat. Add shrimp or pork and cook 2 minutes. Add noodles and toss lightly, add the sauce bring to a boil and fold noodles over being careful not to break them, allow the noodles to absorb the sauce.

3 Lift noodles to one side, add the eggs into the wok and fold carefully into the noodles until coated.

4 Add sprouts and nuts and carefully fold in. Transfer to a large serving platter and garnish with lime wedges and scallion brushes.

Bakeries Galore!

2010-04-12T17:16:00.001-07:00

Bakeries are popping up all over Los Angeles and have taken desserts to a new level. Gone are the days of terrible store bought baked goods with sugary cakes smothered in pastel colored icing. Heavy tasteless cookies with sub-par ingredients are now found in economy supermarkets and bulk shopping stores such as Costco and B.J’s. I seem to find a new bakery every week these days and thought I would check out two local spots that offer wonderful tasty treats.

Of course for me doing a story on cookies, brownies and tiny cakes is a dangerous proposition. I am a true addict when it comes to dessert which is why I rarely make it and ask people to bring the leftover dessert they contribute home with them. I especially love cookies and anything made with chocolate so this story was quite a love/hate type of experience. Hate- only because I don’t want to eat sweets often for the simple reason that I don’t want to get fat. That is it- if I could let myself go it would be death by chocolate for me.

So that said I have tried three of the places within 10 minutes of where I live in Mar Vista.

There are bakeries and then there are fine bakeries I will start with the former, Angel Maid Bakery on Centinela right past Washington Boulevard. It is a Japanese bakery so the goods are not too sweet, which, from reading all the reviews on Yelp about them, is their claim to fame, so to speak. The place is a no frills working bakery with nothing fancy about it but they crank out some very nice items. I went in there about a month ago to buy a few dozen cookies for a meeting I was going to and they were very yummy; Chocolate chip, peanut butter chip and one that was half chocolate and half vanilla in a swirl type of pattern. All of the cookies were delicious and tasted homemade and buttery. I hear their chocolate mousse cake is the real deal but didn’t try it yet, as I said I don’t want to get into this research too deeply.

Then I went to Schmerty’s Cookies on Ocean Park near 28^th Street in Sunset Park. I have walked by there a million times and resisted the temptation and aroma to go in but finally in honor of this piece I broke down.

They are a family run business that have been around since 2001 and specialize in very delicious cookies. I know the owner as we both go to the same Pilates class so she hooked me up! I was treated to a large box of every cookie they make plus a brownie, lemon bar and their latest flavor cranberry.

First of all the place is so sweet and appealing that you want to sit there all day eating cookies and milk. It is a small space with a few tables and is clean enough to eat off the floor. They do have the ability to serve coffee and sell small bottles of milk for the true cookie lover. I really loved the soft chewy texture of all the cookies and my favorite was the chocolate, chocolate chip- what a surprise.

I also enjoyed the oatmeal, peanut chocolate chip- the only one that wasn’t my taste was the red velvet cookie, too buttery and there was no real taste to it and the heaviness made me not want to finish it. The cranberry bars were really good, surprisingly so, rich and dense. They do have the trendy cupcake featured with many flavors and icings and sell cookie dough to take home if you want to make your own cookies.

The name is an inside joke kind of deal so get over it and stop in!

I was lucky enough to find a true gem on Washington Boulevard in Culver City named Platine. The retail store opened in 2009 ( although the business has been around since 2002) with chef/owner Jamie Cantor at the helm. She has taken baked goods to a new level; elegant, refined and unique, this place was my favorite. It is a working kitchen which you see from behind the small display case, and delivers some of the finest cookies, pastries and tarts I have seen outside of Paris or New York. I had a sampling of their artisan cookies, fancy cookies and mini pastries, all done with subtle flavors and twists that made me want more. For example there is a chocolate gingersnap that I loved- what a perfect combination of ginger, spices and chocolate. They have created a Ho- Ho(remember those?) in a mini “updated” version that was to die for, a cheesecake cup that has seasonal flavors such as; blood orange, pumpkin and fleur de sel and seriously addictive new twist on an Oreo- with a soft dark chocolate cookie filled with thick vanilla bean frosting. This stuff was so much more refined than the previous two that it was like night and day. The cookies were delicious without being overly buttery or too sweet so you could taste the vanilla bean, chocolate chips, currants and nuts used. The bars, mini tarts and “fancy” cookies were just like you would find in a Parisian bakery.

I recall my last trip to France having a pastry every day and savoring each bite- Platine can take you back to such a memory or create a new taste experience if you have never been across the pond to enjoy baking as it meant to be.

Of course there are many more establishments worth visiting and endless goodies to taste all over the city such as; Thyme Café, the new Bite Bakery on Pico and 32^nd Street and Hotcakes also on Centinela and Washington Boulevard, so venture out for your next sweet treat and enjoy!

Going Japanese!

2010-04-10T09:29:00.000-07:00

I have had more down time in the past few weeks – not many cooking classes going on due to tax season, so for my husband and I eating out has been one of the fun things to do. We discovered a new spot on Saturday night in Westwood; a very small Japanese place called Wakasan

This is a cozy intimate place with maybe 8 tables and a very authentic Japanese menu. On the phone when you call to make reservations they speak Japanese so you have to leave a message in order to get your table. We arrived at 7:30 and had a long wooden table for our party of six people. The staff was friendly and spoke perfect English and we ordered a la carte since we had a large group two of whom had been there before.

Wakasan is known for its omakase, which is a prix fixe menu of small dishes for a reasonable price of $35. This is a great deal considering they give you eleven dishes including the requisite red bean ice cream.

We had a number of courses including; ohitashi, sautéed eggplant, fried chicken (tatsuta age) kurobota pork sausage, assorted sashimi including toro and shima- aji, fried tongue, a grilled whole black cod with a ponzu dipping sauce, rib eye steak with three kinds of dipping sauce and jako-meshi (white rice mixed with tiny anchovies). We washed it all down with sake called 'Dewazakura, Dewasansan'. It was all delicious except the black cod which had very little meat on the bones and not much flavor. My favorite dish was the grilled rib-eye, it was tender, juicy and very flavorful. I was surprised by the fried tongue having recalled my mothers tongue sandwiches as a child; something I found not only gross as just the thought but the texture always turned me off. This was the only way to enjoy tongue- fried to a crisp and although chewy, quite delicious.

Our dinner was not inexpensive; double the price fixe menu, but this was mainly due to the many bottles of sake we ordered. I especially enjoyed the pace of the meal, they brought out each course slowly and then asked when we wanted the next one so that we could savor our meal and didn’t feel rushed in the least. In fact we took over the place for over two hours and were very comfortable with hanging out way beyond the last course. I recommend checking this place out for authentic Japanese food way beyond sushi and sashimi. They offer their omakase at 4 rates; $35, $50, $75 and $100 but need 2 days notice to offer the rates over $35 per person. The rate increases deliver more food and higher quality as you go up in dollar amount; something worth considering for our next visit to Wakasan.

I have no recipes to offer to compete with the above mentioned dishes which is why I will definitely return to enjoy another wonderful Japanese food experience.

Eating Out In Los Angeles

2010-03-26T19:21:00.000-07:00

I am very impressed with the transformation of Culver City and enjoy strolling along Culver or Washington Blvd. in the evening amongst the newly opened cafes, restaurants and bars. What a face-lift this small town has had over the last five years. Every time I go there something new has opened and one of the new eating establishments Meet at 9727 Culver Blvd. was our destination last night.
It site amongst three other restaurants all of whom have outdoor tables making it very appealing to enjoy the wonderful So Cal weather.
After living in NYC for many years I get a kick out of dining outside in January with a light wrap on thinking of all my friends on the East coast freezing their #&*@ ‘s off! So here were three of us sitting at a lovely table outside waited on by one of the owners of this relatively new French café and restaurant.
We had prompt and friendly service for the most part and were impressed with simple and enticing menu.
We ordered appetizers; a burrata and tomato salad garnished with fava beans and balsamic glaze and a crab, avocado salad that was quite a large portion; two could have split this. Both were very good and the presentation was stunning for each dish.
Our entrees were; roasted chicken with sautéed spinach and a burger with potatoes gratin. Both were beautifully presented and decent portions. I had the roasted chicken that was served with a spicy au jus. I found it a bit dry and quite chewy, nothing special and on the verge of bland. The spinach was very good (but how does one ruin sautéed spinach?) and I chose a mixed green salad as a side that arrived in a chunky soup bowl. The greens needed more dressing and would have been more appealing on a salad plate. My dining companion said the burger was very good although he didn’t love the potatoes as they were
“chewy, and I make better potatoes gratin”. Oh well! We ordered an apricot chocolate tart for dessert that was delicious – but we waited for it for at least 15 minutes. I was about to ask if they had gone to the market to get apricots when it arrived. It was served cold which means they must have forgotten about it. So all in all it was enjoyable to be dining outside in the middle of winter with a lovely gracious server who is also part owner. But the food was less than fabulous and I would say it might be better to have lunch here or appetizers and save dinner for another place in this town with countless choices for great food.

My version of roasted chicken can’t be simpler or more delicious and calls for a free-range organic chicken to insure the proper flavor.

Lemon-Garlic Roast Chicken
Serves 2 to 3

Ingredients
1 whole free-range organic chicken, 2 1/2 pounds
8 cloves garlic, peeled, halved
4 Tb. unsalted butter
2 Tb. chopped thyme
Salt, pepper
1 lemon cut in half
1 bunch parsley
Thyme sprigs
1/2 cup chicken broth or more as needed
2 shallots, minced

Procedure
1. Heat the oven to 450. Rinse the chicken and pat dry.
2. Rub the cavity of the chicken with one clove of garlic, sprinkle with salt and pepper and place 2 Tb. of butter inside. Squeeze the juice from one of the lemon halves inside and take a few sprigs of parsley and add to the cavity. Chop remaining parsley and set aside.
3. Lift the skin from the breast meat and distribute the remaining butter under both sides. Add the chopped thyme to both sides and the cloves of garlic.
4. Combine the broth and lemon juice from the remaining half in a small bowl. Tie the legs together and place chicken on a rack in a roasting pan. Roast for 20 minutes, basting twice with the chicken broth and lemon juice.
5. Reduce the heat to 350 and continue roasting basting often until the temperature reaches 170, about 40 minutes. Allow chicken to rest about 10 minutes before carving.
7. Pour the juices from the pan into a degreasing cup and allow separating. Reserve 2 Tb. of the fat. Return the fat to the roasting pan and set over med-high heat. Add the minced shallots and sauté 3 minutes. Add the degreased juices and deglaze the pan scraping up any brown bits in the pan. If there isn’t enough liquid you can add white wine, dry sherry, dry vermouth or chicken stock to the pan.
8. Carve the chicken as shown and transfer to a serving platter, pour the gravy over the chicken and garnish with the parsley and serve.

Serve these yummy potatoes with the roasted chicken and you will be a big hit with friends and family

Scalloped Potatoes
Serves 6

4 oz. cheddar cheese, grated
1/4 cup grated parmesan
2 pounds russet potatoes, sliced ¼ inch
1 ½ tsp. salt
½ tsp. pepper
1 small onion, chopped
3 Tb. all purpose flour
4 Tb. unsalted butter
2 cups low-fat milk

1. Heat the oven to 400. Butter a 13x9x2 inch baking dish.
2. Mix the cheeses. Arrange half of the potatoes in overlapping slices on the bottom of the dish. Sprinkle with ½ the salt and pepper, ½ the onion, the flour and half the cheese. Dot with 2 Tb. of the butter. Arrange another layer of potatoes on top, the remaining onion, salt, pepper and butter.
3. Heat the milk in a small saucepan until scalded. Pour over the potatoes and cover with foil. Bake for 45 minutes. Uncover and sprinkle the remaining cheese over the top cover with foil. Bake another 45 minutes. Remove the dish from the oven and let it sit for 15 minutes before cutting.

Recipes for the Chilly Nights

2010-03-10T16:44:00.001-08:00

We are having some unusually cool temps these days and sunny SoCal is feeling the winter. What better way to enjoy your evening than with a cozy cup of soup made from whatever you have on hand. Soup is the easiest dish as it can me made with anything you may have in your fridge and can be served for many days as a quick lunch or snack.
Soup is also very healthy as you can load many veggies into the healing broth and include ginger, garlic and healing spices which are all so good for you!
Here are a few of my favorites but remember it is a creative process- to cook- so enjoy creating your own yummy and delicious dishes.

Creamy New England Clam Chowder
Serves 6

Ingredients
1 Tb. canola oil
4 slices slab bacon, rind removed, diced
2 medium onions, diced
2 bay leaves
1 tsp. thyme, chopped
3 cups fish stock
2 large baking potatoes, peeled, diced
2 cups milk
4 Tb. flour
1/3 cup cream
1 1/2 cups white wine
4 pounds littleneck clams, rinsed several times
2 sprigs thyme
1 Tb. butter
Salt, pepper, to taste
2 Tb. finely chopped parsley

Procedure

1. Heat a medium saucepan over med-hi heat add the oil and sauté the bacon, onions, bay leaves and thyme until onions are golden, about 7 minutes. Add the fish stock and deglaze the pan. Add the potatoes, salt and pepper and reduce heat to med-low and simmer until potatoes are tender about 15 minutes. Add the milk and bring to a simmer.
2. Whisk the flour and cream together in a small bowl. Add to the saucepan and stir until thickened. Taste and adjust seasoning.
3. Meanwhile bring the wine to a boil in a medium saucepan. Add the clams, sprigs of thyme, butter, salt and pepper to taste and cover. Allow clams to open removing them as they open, after about 10 minutes. Set aside. When they are cool enough to handle, remove them from the shells.
4. Add the clams to the soup and heat through. Serve chowder in large bowls with the parsley as a garnish.

Chick Pea Soup with Sausage
Serves 6

Ingredients
4 cloves garlic, peeled
2 stalks celery
1 medium onion, chopped
1/3 cup olive oil
1 Tb. rosemary, chopped
3 cups chicken stock
2 cans chick peas, rinsed and drained
Salt and pepper to taste
5 sausages of your choice, sliced into ½ inch rounds
1 bunch Swiss chard or Escarole, rinsed, trimmed, roughly chopped

Procedure
1. Sauté the garlic, celery and onion in 2 Tb. of the olive oil in a medium saucepan over medium heat until softened. Add the rosemary, stock, chick peas, salt and pepper and bring to a simmer. Cook for about 20 minutes. Spoon some of the solids into a food processor and puree. Add the puree back to the saucepan and cover to keep warm.
2. Heat the remaining oil in a medium skillet and sauté the sausages until browned. Remove to a plate lined with a paper towel to drain. Add the sausages to the saucepan with the greens and wilt down. Taste and adjust seasoning, serve in large bowls.

French Onion Soup
Serves 6

Ingredients
4 medium onions, sliced very thinly
2 Tb. butter
1 Tb. olive oil
2 cloves garlic, minced
1 Tb. flour
6 cups chicken or vegetable broth
1 Tb. thyme, chopped
1 bay leaf
6 stale slices French bread
Salt, pepper
1/4 pound grated gruyere cheese

Procedure
1. Sauté the onions in the butter and oil over med-hi heat in a large saucepan about 3 minutes, add garlic and lower the heat and sauté until caramel color, about 20 minutes.
2. Add the flour and sauté another 2 minutes. Add stock, thyme and bay leaf and bring to a boil over med-hi heat, stirring constantly. Scrape up all the brown bits on the bottom of the pan. Reduce heat to low and simmer for 20 minutes. Taste for seasoning.
3. Heat the oven to 500.
4. Place bread on a baking sheet and toast lightly on both sides. Ladle the broth into soup bowls. Place a crouton on top of each soup and divide the cheese evenly.
5. Place on the baking sheet and put into the oven and melt the cheese. Serve very hot.

Culver City transformed!

2010-03-04T17:49:00.000-08:00

Try this dessert when you want to impress your guests

2010-03-03T08:34:00.000-08:00

Bittersweet Chocolate Cake
Serves 6

Ingredients
3 Tb. cake flour
1 Tb. Dutch cocoa powder
2 tsp. instant espresso powder
5 oz. bittersweet chocolate, chopped
6 Tb. unsalted butter, room temperature
4 eggs, separated
½ cup superfine sugar
1 tsp. vanilla extract
Whipped Cream:
1 cup heavy cream
2 Tb. confectioners sugar
1 Tb. orange zest
1 tsp. vanilla

Procedure
1. Heat the oven to 350. Butter and flour an 8 inch spring form pan.
2. Combine the flour, cocoa powder and espresso powder in a medium bowl.
3. Melt the chocolate in a double boiler and then stir in the butter until smooth.
4. Combine the yolks and sugar in a large bowl and beat with an electric mixer until creamy about 3 to 4 minutes. Fold in the flour mixture and the vanilla.
5. Beat the egg whites until stiff peaks form.
6. Fold the whites into the chocolate mixture in thirds. Pour into the prepared pan and bake 30 to 35 minutes until a cake tester comes out clean. Cool for 15 minutes before cutting.
7. Whip the cream in a large bowl with the sugar until soft peaks form. Stir in the the zest and vanilla and serve with the cake.

Recipes for the New Year!

2010-01-14T16:04:00.000-08:00

As we are beginning the New Year some of us are cleansing and looking to turn over a new leaf which is a challenge for some. Cooking at home can be a big help as you can control what you eat. I have a number of recipes for health and fitness as I taught Spa cooking at the Institute of Culinary Education in Manhattan for many years. Remember to eat light small meals throughout the day and include as many vegetables as possible. I keep sliced cucumbers, carrots and celery available to snack on when I need something between meals.

Fish En Papillote
Serves 4

Ingredients
1 large carrot, peeled, julienne
2 shallots, sliced thinly
1 fennel, julienne
1 red pepper, julienne
Salt, pepper, to taste
4, 5 ounce pieces, snapper, flounder, striped bass, salmon or swordfish fillet
4 Tb. white wine or lemon juice
2 Tb. chopped basil, dill or cilantro
Parchment paper, cut into half heart shapes

Procedure
1. Preheat oven to 450. Blanch the carrots in salted boiling water, refresh.

2. Combine the remaining vegetables in a large bowl, add the carrots, herbs, salt and pepper and toss well.

3. Place the parchment on a dry workspace and open out. Place a piece of fish on half of the paper and sprinkle with salt and pepper, Put a pile of the vegetables on top of the fish or chicken and sprinkle with 1 Tb. of the wine on each pile. Crease the edges of each package to lock in the filling. Place on a half sheet pan.

4. Bake 10 to 12 minutes until puffy and slightly golden. Serve hot.

Apricot-Glazed Chicken Breasts
Serves: 4

Preparation time: 10 minutes
Cooking time: 15 minutes

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

Procedure
1. Heat the oven to 400F.

2. Place the chicken breasts in a medium bowl.

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

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

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

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

Julie and Julia

2009-10-28T15:11:00.001-07:00

As a cooking instructor I have seen a renewed interest in hands-on classes over the past two months. I think it must be a combination of the financial times and the Hollywood. Since we live in the home of movie making it is of particular interest to see what Julie and Julia has done for the cooking class business. My classes are sold out- one right after the next but especially the classes where we prepare traditional French cuisine such as Beef Bourguignon and Chocolate Soufflés.
I thought everyone wanted healthy low-fat, no dairy, no meat meals and all of a sudden we are preparing everything with sticks of butter, bacon and cream, what happened?
Well I think people need a break from the stress of life at the moment and what better way to feel good than to eat and drink. So here we are cooking stews and gooey chocolate desserts while sipping a perfect Burgundy or Pinot.
This month alone I taught three Julie and Julia classes and hope to have seen the end of the trend but you never know.
For those of you who don’t know Beef Bourguignon is a simple beef stew cooked with red wine and quite a bit of butter, it is traditionally cooked for hours with a tougher cut of meat such as a bottom round but for the modern everyday cook who may not want to spend the day in the kitchen I have changed the recipe to suit a shorter cooking time.
Here it is in all its glory and hopefully if the cool weather sticks around it will be a wonderful treat on a chilly night. Serve with plenty of good Burgundy and Bon Appetit!

Quick Beef Bourguignon
Serves 6

Ingredients
Brown Sauce:
1 Tb. butter
1 onion, sliced
1 carrot, sliced
2 cups beef broth
1 bay leaf
1 sprig thyme
1 Tb. tomato paste
Salt and pepper, to taste
¼ cup red wine
Bourguignon Sauce:
1 ½ cups Burgundy or Pinot Noir
1 bay leaf
½ tsp. chopped thyme
1 tsp. salt
1 tsp. pepper
1 slice lemon
Zest of an orange

Beef:
6 Tb. unsalted butter, divided
2 large diced onions
2 tsp. sugar
¼ cup chicken broth
12 mushrooms, stems trimmed, sliced
4 thick slices salt pork, diced finely
2 ½ pounds beef tri-tip cut into 1 ¼ inch cubes
Chopped Italian parsley, garnish

Procedure
1. In a large saucepan melt the butter over medium-high heat and sauté the onion and carrots until browned about 8 minutes. Add the beef broth, bay leaf and thyme and bring to a simmer. Cook an hour and then add the tomato paste, salt, pepper and wine. Simmer another 30 minutes. Strain through a sieve and set aside in the same saucepan.
2. Heat another large saucepan with the wine, bay leaf, thyme, salt, pepper, lemon and orange zest and bring to a boil. Simmer until reduced to one cup and then strain into the brown sauce. Bring to a boil and simmer gently for 30 minutes. This is the bourguignon sauce.
3. Meanwhile heat 2 Tb. of the butter in a large high-sided skillet and add the onions, sauté them until they are lightly browned about 12 minutes, adding the sugar for the last 5 minutes. Add the chicken broth and deglaze the pan, season with salt and pepper. Remove to a bowl. Add 3 Tb. of butter to the same skillet and sauté the mushrooms over medium-high heat until browned about 5 to 7 minutes, seasoning with salt and pepper. Add the mushrooms to the bowl with the onions. Add the salt pork to the same skillet and sauté until crisp brown, remove to the bowl and drain off the fat from the pan.
4. Heat the remaining butter in a large high- sided skillet or saucepan and sauté the beef in batches over high heat to sear, seasoning with salt and pepper as you go. Add the bourguignon sauce and let it just come to a boil. Lower the heat and simmer until tender about 30 minutes. Add the vegetables and simmer another 5 minutes.
5. Serve garnished with chopped parsley.

For classic beef bourguignon use a 5 pound piece of bottom round cut into chunks and cook in the sauce until tender about 2 hours.

West Side Tavern on the West side of L.A.

2009-10-23T09:34:00.000-07:00

I visited West Side Tavern last night on Pico Blvd. and enjoyed it!
Very nice restaurant in a perfect location downstairs from the Landmark theatre; good service, yummy food!
I am used to NYC so I don't think it is too expensive as all the other reviewers on Yelp seem to.
We sat at the bar- my favorite place to enjoy a quick meal and a drink. The staff were friendly, helpful and efficient, the dark sexy lighting and atmosphere was lovely and so un-typically L.A. that was a big plus for me.
The food was excellent, very generous portions and well seasoned- rare to not ask for the salt at a restaurant.
I highly recommend it and will go back for a proper dinner soon.
Here is a recipe for roasted cauliflower which was on their menu - mine is an Indian twist to a terrific preparation of a mundane vegetable.

Roasted Curried Cauliflower
Serves 4

Ingredients
1 large cauliflower
1 large onion, cut in large chunks
1 tsp. coriander seeds
1 tsp. cumin seeds
1/4 cup olive oil
1 Tb. curry powder
1 tsp. salt
2 tsp. paprika
2 Tb. chopped cilantro

Procedure
1. Heat the oven to 400.
2. Break up the cauliflower into medium pieces and combine with the onions on a roasting pan.
3. Toast the coriander and cumin seeds until fragrant in a small skillet, about 5 minutes. Grind the seeds in a spice grinder.
4. Combine the spices, olive oil, curry, salt and paprika in a medium bowl and whisk. Toss the sauce with the vegetables.
5. Roast for 35 minutes. Serve garnished with the cilantro.

Farmers Market Cooking

2009-09-14T17:17:00.001-07:00

The Farmer’s Market has been changing to fall in the past couple of weeks and now we are seeing figs, apples, beautiful three colored peppers and eggplant.
I visited the Mar Vista market yesterday and enjoyed shopping for my class this week at Surfas; Healthy Mediterranean. This was one of the first times I have been able to get all the ingredients I needed for a class in one visit to the market. I will be using eggplant, garlic, dill, cilantro, parsley, thyme , yogurt, feta and figs in this class and look forward to making some delicious dishes.
I have truly enjoyed cooking with seasonal produce and living more in tune with nature this summer. We had a garden on our roof and successfully grew tomatoes, lettuce, lemons, rosemary, basil and mint. There is something very satisfying about going out and cutting your own herbs or slicing a home grown tomato for a snack with nothing else added but a pinch of salt. I look forward to adding a few more herbs and possibly trying something random like cucumbers or chili peppers to my garden. Now that I see how easy it is to grow produce even with only a small roof space I am gung ho!
I have been cooking more than ever and trying all kinds of new dishes from Bengal Shrimp to Chapati bread my Indian repertoire has grown to a large selection of dishes after attending a fabulous private Master class in NYC this summer with Julie Sahni.
Now I can make a perfect Indian meal and have been teaching these classes throughout the summer. It is all about the spices and having shopped at the Indian markets that are easy to find on the West side I now have two full drawers of spices, legumes, seeds and leaves. I have a new found respect and awareness for the complexity of Indian food and have found many of the vegetables at the Farmer’s Market. There are many Asian vendors who carry the unusual squashes, greens and roots that I learned how to prepare with Julie.
Here are a few of the recipes that I have developed for the classes mentioned above. I hope you enjoy them and guarantee you will be impressed with yourself.

Stuffed Okra- Bhara Bhindi
Serves 4

Ingredients
Spice mixture:
2 teaspoons fennel seeds, crushed or ground
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon red chili powder
1 teaspoon mango powder- Amchoor
¾ teaspoon kosher salt

1/2 pound okra, preferably fresh
2 - 3 tablespoons Canola oil
1 cup small onion, sliced into rounds

Procedure
1. Combine the spice mixture in a bowl.
2. Slit okra lengthwise to make a cavity, leaving it whole. Stuff the okra with spice mixture.
3. Heat the oil in a large frying pan over medium-high heat until hot. Add the okra and onion and shake the pan to keep them in one layer. Cook, turning often, until they are slightly brown, about 4 minutes. Reduce the heat and cover the pan. Cook until the okra is tender, about 5 minutes. Uncover and continue cook until the excess moisture evaporates and the okra is streaked brown and the onion is caramelized, about 4 minutes.
4. Serve hot or at room temperature.

Spicy Curried Potatoes
Serves 6

Ingredients
2 ½ pounds Yukon gold potatoes, washed
1 Tb. coconut oil
½ tsp. turmeric
½ tsp. red chili powder
1 tsp. salt
8 kari leaves
2 garlic cloves, sliced thinly
1 tsp. ajwain, toasted
3 Tb. chopped cilantro

Procedure
1. Bring the potatoes to a boil in a medium saucepan filled with cold water and a pinch of salt. Simmer until tender about 20 minutes. Drain, peel and cut into cubes.
2. Heat a large skillet over high heat and add the coconut oil. Add the spices and lower the heat to medium, toast for a minute and then add the potatoes.
3. Cook shaking the pan back and forth until coated with the spices and heated through about 3 to 4 minutes.
4. Serve with chopped cilantro.

Roasted Eggplant and Garlic Puree
This recipe makes 1 1/2 cups

Preparation time: 20 minutes
Cooking time: 50 minutes

Ingredients
1 eggplant, about 1 1/2 pounds, halved lengthwise
2 heads garlic, unpeeled, separated
2 Tablespoons olive oil
Salt and freshly ground pepper to taste
Zest of 1 lemon
2 Tablespoons lemon juice
1 1/2 Tablespoons olive oil
2 Tablespoons cilantro, chopped
1 package whole wheat pita bread, cut into triangles
Cilantro leaves, garnish

Procedure
1. Heat the oven to 350F.
2. Sprinkle the flesh side of the eggplant with the 2 tablespoons of olive oil and sprinkle with salt and pepper. Place on a baking sheet cut side down. Add the garlic cloves and roast in the oven until softened, about 40 to 45 minutes. Check the garlic after 20 minutes if it's softened when pierced with the tip of a knife remove it to a small bowl. Continue roasting the eggplant until completely softened.
3. Allow the garlic to cool. Remove the eggplant from the oven and cool slightly. Scrape out the flesh from the skin with a spoon and transfer the flesh to a sieve. Place the sieve over a bowl to drain the excess water and discard the skin. Transfer the eggplant to a food processor. Squeeze the garlic out of the skins and add to the eggplant with the zest, juice, oil, chopped cilantro, salt and pepper to taste. Pulse a few times to make a coarse puree.
4. Increase the oven to 400F. Place the pita triangles on two baking sheets and toast until they are crisp and slightly golden about 7 minutes.
5. Transfer the eggplant dip to a serving bowl and garnish with the cilantro leaves. Serve with the pita toasts.

Indian Cooking Classes

2009-08-12T15:16:00.000-07:00

I just got back from an intensive Indian workshop in NYC with Julie Sahni and what fun it was! We cooked for 20 hours in two days and made some amazing food. Truly better than any restaurant I have ever been to even in India!
Here is to Indian home cooking- enjoy!

Curry Chicken with Tamarind Sauce - Goa
Serves 6

Ingredients
1 inch round tamarind pulp
1 cup hot water
Spice paste
2 tablespoons coconut vinegar or sherry wine vinegar or rice wine vinegar
3 cloves garlic, minced
1 teaspoon grated fresh ginger
3 tablespoons finely chopped onion
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
2 teaspoons ground red chili powder
2 teaspoons paprika
2 teaspoons kosher salt, or to taste
2 pounds chicken thighs and drumsticks, skin and excess fat removed
Spice mixture
One 1 1/2 inch piece cinnamon stick
5 whole cloves
4 whole green cardamom pods
1 teaspoon mustard seeds, crushed
1 medium-sized yellow onion, finely chopped (about 1 cup)

4 tablespoons canola or olive oil
6 baby eggplant, left whole- slit open like a radish

Procedure
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.
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.
3. Combine the spice mixture in a small bowl and set aside.
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.

Tibetan Cuisine

2009-08-01T09:19:00.001-07:00

I enjoyed a lovely meal last night at a simple place on Venice Blvd near Culver city. Tara's Himalayan Cuisine was one of the nicest places we have been to lately as it was quiet, the food was delicious and they didn't bother you after you paid the check to leave. In fact, we sat there for an hour and a half talking and enjoying our company.
The food was Northern Indian with many familiar dishes such as Pakoras, Curries, Masala, Raita and Nan bread. Very nicely flavored with just the right amount of spice and not overly sauced we enjoyed most everything we ordered.
We had an appetizer of cooked potatoes with cilantro, chilies, garlic and scallions (Aloo Achaar), Daal, Raita, Shrimp Curry, Saag Aloo and Chicken Sekawa. The chicken was moist and flavored with cilantro, ginger and spices. The shrimp was served in a curry tomato sauce and the Saag Aloo was a combination of cooked spiced cubed potatoes with pureed spinach that was very good. We had two orders of Garlic Naan that was crispy and lightly flavored with garlic and cilantro; perfect!
This was a place I would recommend for it's food, atmosphere ( calm and quiet; NOT trendy), prices ( very inexpensive) and Buddhist feel (very Zen, no one cares how long you sit)
That said I am now teaching Indian cooking as I have learned from master chef and cookbook author Julie Sahni so if you would like to try an Indian dish of your own here is a sample from my last class:

Southern Indian Garlic Braised Tomatoes
Serves 6

Ingredients
3 Tb. canola oil
1 tsp. black mustard seeds
8 large garlic cloves, sliced thinly
12 kari leaves, julienne
1 ½ tsp. curry powder*
1 tsp. cumin
1 tsp. red pepper flakes
6 large plum tomatoes, peeled, cut into wedges
3 small green chilies, seeded and julienne
½ tsp. salt
juice of ½ lime

Procedure
1. In a large skillet over high heat warm the oil. Add the seeds and cover the pan, when the seeds stop popping turn off the heat and uncover the pan. Add the garlic and kari leaves and cook until golden about 30 seconds.
2. 3. Stir in the curry powder, cumin and red pepper flakes. Add the tomato wedges and cook 3 minutes without stirring. Carefully mix the tomatoes and cook until very soft about 6 minutes. Add the chilies, salt and lime juice and cover until ready to serve.
3. Serve hot or cold and this can be pureed for a great sauce for chicken, fish or meat.

Curry Powder
1 ½ Tb. coriander seeds
1 tsp. peppercorns
½ tsp. mustard seeds
½ tsp. fenugreek seeds
½ tsp. cumin seeds
3 whole cloves
1 Tb. turmeric
½ Tb. cayenne

Grind the first 6 ingredients in a spice grinder until a fine powder. Stir in the last two.

Going Bananas; Truck Farming; Heirloom Cookies, The History of Ice Cream - Good Food on KCRW

2009-07-31T16:24:00.001-07:00

Going Bananas; Truck Farming; Heirloom Cookies, The History of Ice Cream - Good Food on KCRW

Shared via AddThis

La Grande Orange

2009-06-29T17:40:00.000-07:00

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

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

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

Warm Beet Salad with Endive and Goat Cheese
Serves 4

Ingredients

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

Procedure

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

Tender Greens

2009-06-10T18:40:00.000-07:00

Tender Greens in Culver City

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

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

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

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

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

Eating without spending

2009-05-19T16:36:00.000-07:00

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

Bulghur and Chick Pea Salad
This recipe serves 8

Preparation time: 20 minutes

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

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

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

Apricot-Glazed Chicken Breasts
Serves: 4

Preparation time: 10 minutes
Cooking time: 15 minutes

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

Procedure
1. Heat the oven to 400F.

2. Place the chicken breasts in a medium bowl.

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

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

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

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

Indian Food in L.A.

2009-05-12T16:01:00.000-07:00

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

Mango Chutney
Makes 1 quart

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

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

Brunch is a favorite meal and is easy to make

2009-05-06T15:56:00.000-07:00

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

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

Buttermilk Scones with Blueberries
Makes 1 dozen

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

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

French Scrambled Eggs with Caviar and Toast Points
Serves 4

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

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

Indian Food

2009-04-23T14:41:00.000-07:00

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

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

Raita
Makes 2 cups

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

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

Burgers and Beer- an American combo

2009-04-09T13:14:00.000-07:00

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

Brunch Anyone?

2009-03-17T16:59:00.000-07:00

Better Than A Restaurant

2009-01-25T20:59:00.000-08:00

I have been cooking every night for the past month and going out rarely and only for lunch and have truly enjoyed it.
I feel better eating my own food for many reasons but here are a few; it is great to know what goes into the food, I cook healthy and use less fat than %90 of the restaurants, I love being home at that time of day and find cooking soothing but number one is; my food is better than a restaurant!
Last night we had some friends over for dinner and served chicken Amatriciana with sauteed vegetables, steamed brown rice with French lentils and a lovely salad. Now where can you eat so well without paying an arm and a leg and then feel pressured to leave because they want your table?
I hope you will join me in my upcoming classes where you to can learn to cook better than a restaurant. Until then here is my chicken Amatriciana recipe.

Chicken Thighs with Amatriciana Sauce
Serves 4

Ingredients
2 Tb. olive oil
8 chicken thighs with skin and bone
1 Tb. salt
1 28 oz. can plum tomatoes with their juices
5 oz. pancetta, diced
1 onion, diced
2 carrots, peeled, finely chopped
4 garlic cloves, thinly sliced
¼ tsp. red pepper flakes
1 sprig rosemary
1 Tb. chopped thyme
2 cups dry white wine
Grated pecorino cheese
Chopped parsley

Procedure

1. Heat a large Dutch oven over medium high heat and add 1 Tb. of the oil. Season the chicken with half of the salt and add to the pan skin side down. Sear until golden turning once about 12 minutes. Transfer to a plate and discard the fat from the pan.
2. Squish up the tomatoes in a large bowl and set aside.
3. Add the pancetta to the pan and reduce the heat to medium. Cook until brown about 5 minutes. Add the onions and carrots and cook another 8 minutes until softened. Add the garlic, red pepper flakes, rosemary and thyme and cook another 2 minutes. Add the wine and deglaze the pan, add the tomatoes and remaining salt.
4. Return the chicken to the pot and simmer, covered until falling off the bone about 1 to 11/2 hours.
5. Transfer to a serving platter and spoon the sauce over, sprinkle with grated cheese and garnish with chopped parsley.

Cooking as Therapy

2008-10-25T17:03:00.000-07:00

We all know the times we are in are intense; with the upcoming election, the state of the economy and the unsteady future bombarding us daily.
So one of the most calming activities I can think of is to get in the kitchen and cook. I try to find the time to go to the Farmer's Market which gets me in the mood to have a wonderful meal. I go home and experiment with what is in season or go for something simple with delicious results. Either way it makes me feel satisfied and relaxed to take time to chop, mince and dice. A transformation occurs when one is around food and can put together even a home cooked meal.
Another benefit to cooking at home is the savings. Eating out is one of the first things to cut back on in times such as these so why not invite a couple friends for dinner and enjoy!
Try the following recipe from my cookbook and let go of your worries.

Grilled Skirt Steak with the Best Marinade
Serves 4

Ingredients
1 1/2 pounds skirt, flank or hanger steak, scored
3 shallots, minced
1/4 cup balsamic vinegar
1/4 cup soy sauce
4 cloves garlic, minced
1/4 cup olive oil
1 Tb. Dijon mustard
1 Tb. rosemary, chopped
Fresh black pepper
1 cup dry red wine
2 scallions, julienne, garnish

Procedure
1.Place the steak in a shallow baking dish.
2.Combine marinade ingredients, except wine and scallions in a medium bowl. Pour over steak and marinate about 2 hours or overnight, refrigerated.
3.Half hour before grilling remove steak from the refrigerator.
4.Heat grill pan for about 5 minutes. Grill steak, reserving marinade 7 to 8 minutes on each side for medium-rare meat. Remove to a cutting board.
5.Bring marinade to a boil with the red wine in a small saucepan, boil for 3 to 4 minutes. Set aside. Slice meat thinly against the grain. Place on a serving platter and pour the marinade over. Garnish with the scallions and serve.

Main Dish Soups

2008-09-19T14:00:00.000-07:00

One of my favorite meals is a hearty soup and with the chilly nights rolling in it is a satisfying meal at the end of the day. You can create a main dish soup with a few simple ingredients and add on any protein that you might have on hand. I often use up all the leftover vegetables in my refrigerator sauteed in a large saucepan, add chicken or vegetable broth and simmer away. Often I puree the base with an immersion blender and add chicken or fish right before serving.
Try this easy chicken soup for a quick and tasty entree.

Vegetable Chicken Noodle Soup
Serves 8

Ingredients
9 cups chicken stock or vegetable
2 cups shredded Chinese cabbage
1 red pepper, julienne
1/4 pound shitake mushrooms, sliced thinly
4 sliced scallions
2 inch piece fresh ginger, julienne
1 boneless, skinless, chicken breast, cut into thin strips
6 oz. soba noodles, cooked, drained
1 bunch watercress, tough stems removed ( Swiss chard, spinach or bok choy can be used instead of the watercress)
2 Tb. rice wine vinegar
1/3 cup soy sauce
1/4 tsp. red pepper flakes
3 Tb. cilantro leaves

Procedure
1. Bring the stock to a simmer in a soup pot. Add the cabbage, pepper, mushrooms, scallions and ginger and simmer 5 minutes.
2. Add the chicken and cook another 5 minutes. Stir in the rest of the ingredients and serve warm.
Posted by amandacooks at 11:46 AM
Labels: fall soup
0 comments:

Fall is in the Air

2008-09-02T17:43:00.000-07:00

My new cookbook Simple Real Food is available
I hope you will enjoy the recipes as I have developed them over the fifteen years I have been teaching cooking to students from all over the country.
The recipes are easy to follow and have make ahead tips as well as alternative ingredients listed for each.
Here is a sample recipe from the book which I hope you will enjoy!

Coconut Shrimp with Pineapple Dipping Sauce
Serves 12

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

Procedure
1. Combine the flour, salt and cayenne on a flat baking sheet. Place the egg whites and coconut on two separate baking sheets. Dredge the shrimp in the flour mixture, then the whites, then in the coconut. Press the coconut onto the shrimp. Chill for at least an hour.
2. Heat the oven to 200. In a medium saucepan heat the oil until moderately hot but not smoking. Working in batches, fry the shrimp until golden about 2 minutes. Drain on paper towels. Transfer to a baking sheet and keep warm in the oven.
3. In a processor combine the pineapple, scallions, apricot preserves, cilantro, lime juice, jalapeno and salt to taste. Process until blended and taste, adjust seasoning.
4. Serve the shrimp on a platter with the sauce in the middle in a serving dish.
Posted by amandacooks at 11:59 AM 0 comments

Summer is in the Air

2008-05-22T18:01:00.000-07:00

It has been quite warm the past few weekends here in Los Angeles and we are in for a hot summer - global warming?
So I think of cooking and don't have the desire to turn on the oven or pull out the skillet. Salad as a main course is a great way to enjoy the local produce and to serve up a cool meal that is satisfying and visually appealing. Arranged salads are the most appealing as the platter is your canvas and the variety of colors can be arranged in any way that strikes your fancy.

Grilled Seafood Salad with Lemon Dressing
Serves 6

Ingredients
Dressing:
4 Tb. lemon juice
1 Tb. Dijon mustard
2 garlic cloves, minced
½ cup olive oil
Salt and pepper, to taste
6 basil leaves, chopped
Salad:
1 pound squid, cleaned cut into rounds
12 jumbo shrimp, peeled, de-veined, halved lengthwise
12 sea scallops, halved lengthwise
1 pound haricot verts, trimmed, cut into 2 inch lengths
Red leaf lettuce leaves
1 pint mixed yellow and red cherry tomatoes, quartered
1 cup pitted Kalamata olives

Procedure
1. Combine the lemon, mustard and garlic in a small bowl and whisk. Add the oil, whisking slowly. Add the salt, pepper and basil. Set aside.
2. Combine the squid, shrimp and scallops in a large bowl and add 5 Tb. of the dressing. Marinate at least 15 minutes.
3. Blanch the haricot verts, drain, refresh. Transfer to a small bowl and add 3 Tb. of the dressing.
4. Line a serving platter with the lettuce leaves.
5. Heat a grill pan over high heat. Grill the seafood for 2 to 3 minutes on each side. Arrange the seafood on the lettuce with the haricot verts, tomatoes and olives. Drizzle with the remaining dressing.

Spring is Here- Great for Asparagus, Artichokes etc.

2008-04-12T12:33:00.001-07:00

We are all excited to see the spring vegetables that have arrived in the Farmer's Market.
Try one of these recipes at home for a wonderful way to use some of the seasonal produce.

Asparagus with Dill Vinaigrette
Serves 4

Ingredients
1 1/4 pounds thin asparagus, trimmed
Salt, pepper, to taste
1 shallot, minced
1/4 cup minced dill
3 Tb. white wine vinegar
1/4 cup extra virgin olive oil

1. If the asparagus are thick, peel the stems about halfway up.
2. Fill a large high-sided skillet with cold water, add pinch of salt and asparagus. Bring to simmer over med-hi heat. Simmer for 2 minutes if they are thin, 4 minutes if thick.
3. Meanwhile in a small bowl whisk together the shallot, dill and vinegar. Add oil slowly, whisking until emulsified. Add salt and pepper to taste.
4. Transfer asparagus to serving plates and drizzle with vinaigrette.

What could be better than food made quickly that tastes fabulous!

2008-04-12T12:31:00.001-07:00

I have been teaching cooking for over ten years and would like to share one of my fast and fabulous recipes with you here:

1 1/2 pounds wild salmon, cut into 4 equal pieces
1 lemon, halved
1/3 cup mirin
1/3 cup soy sauce

1. Heat a large skillet over high heat. Add the salmon skin side down and sear for about 4 minutes. Lower heat to med-high and squeeze the lemon over the top along with the mirin and soy.
2. Cover the pan and continue to cook another 3 minutes.
3. Uncover and allow the fish to rest about 3 to 4 minutes before serving.
4. Carefully remove the salmon with a spatula from the skillet and serve with steamed brown rice and a green salad.

Serves 4

What a delicious and easy dish, enjoy!!

Chicken Dishes

2008-04-04T17:09:00.000-07:00

Chicken is a versatile protein that can be made in a variety of ways. Adding certain spices or herbs, changing the cooking method and choosing between white and dark meat can make a completely new recipe.
Try my Asian Chicken Salad as a sample of one of the recipes that will be in Simple Real Food, coming out soon.

Asian Chicken with Soy Sesame Glaze
Serves 4

Ingredients
1 2 1/2 pound chicken cut into eight pieces
3 scallions cut in 1/4-inch diagonal slices
5 cloves garlic, peeled, thinly sliced
1/4 cup dry sherry
2 Tablespoons rice wine vinegar
3 Tablespoons brown sugar
1/4 cup soy sauce
1/2 cup chicken broth
1 teaspoon toasted sesame oil
1 Tablespoon canola oil
1 Tablespoon sesame seeds, toasted, garnish
2 scallions, julienne, garnish

Procedure
1. Place the chicken in a large bowl and add the scallion, garlic, sherry, vinegar, sugar, soy, chicken broth and sesame oil. Marinate for 30 minutes at room temperature or two hours refrigerated.

2. Heat a large skillet for 1 minute over medium high heat. Add the canola oil and sauté the chicken, reserving the marinade, until browned on all sides about 5 to 7 minutes. Add the marinade, cover, reduce the heat to low and simmer until the chicken is browned and cooked through about 15 to 20 minutes.

3. Uncover and remove the chicken to a serving dish. Increase the heat to high and reduce the sauce to a syrupy glaze, about 5 minutes.

4. Pour the glaze over the chicken and serve garnished with the sesame seeds and julienne scallions.

Winter Soup's

2008-01-05T16:59:00.000-08:00

I know it has been quite chilly for most of us around the country but especially in Southern California - we have had a true winter, with the heat on, fire in the fireplace, and sweaters...
That said I have been cooking more soups, stews and hearty dishes.
Here is a wonderful main dish soup for you to share with your friends and it is perfect for freezing as well.

Thai Beef Noodle Soup
Serves 6 to 8

Ingredients
5 ounces rice noodles, cut in half
4 scallions, finely chopped
7 cups beef or chicken stock
6 thin slices fresh ginger, julienne
1 red pepper, finely julienne
¼ cup fish sauce or soy sauce
6 ounces beef tenderloin, sliced thinly across the grain
1 medium onion, thinly sliced
1 Tb. canola oil
12 basil leaves, chiffonade
2 cups bean sprouts
12 sprigs fresh mint, stems removed
1/2 cup cilantro leaves

Procedure
1.Soak the rice noodles in a medium bowl of warm water for 10 minutes.
2.Meanwhile, in a large saucepan combine the scallions, broth, ginger, red pepper and fish sauce and bring to a simmer over medium-high heat. Simmer for 5 minutes.
3.Drain the noodles and add to the saucepan with the beef continue to cook another 5 minutes.
4.Saute the sliced onion in the canola oil in a small skillet until lightly browned. Add to the soup and simmer for 5 minutes.
5.Serve in large bowls garnished with the basil, sprouts, mint and cilantro.

End of Summer Peaches

2007-09-20T13:51:00.000-07:00

Hi All,
The end of summer has brought a wide array of delicious pecahes to the Farmer's Markets and people ask me what you can do with them for a wonderful dessert.
I have developed two peach desserts for you to try.

Peach and Blueberry Cobbler with Chantilly Cream
Serves 6

Ingredients
3 pounds ripe peaches, peeled, cored and sliced into 1/4 inch slices, about 6 peaches
1 pint blueberries
2/3 cup sugar plus 3 Tb.
2 Tb. lemon juice
½ tsp. vanilla
Topping:
1 ½ cups flour
¼ cup dark brown sugar, packed
1 Tb. baking powder
½ tsp. salt
½ tsp. cinnamon
5 Tb. butter, room temperature
1 egg, beaten
1/4 cup milk
1 Tb. vanilla
¼ tsp. cinnamon, for sprinkling
1 cup heavy cream, chilled
2 Tb. confectioners sugar

Procedure
1.Heat the oven to 400. Combine the peaches, peaches, 2/3 cup sugar, lemon and vanilla in a large bowl and mix well. Transfer to an 11 by 81/2 inch baking dish and bake for 20 minutes.

2.Meanwhile combine the flour, brown sugar, baking powder and cinnamon in a medium bowl. Cut the butter into the flour mixture until the mixture resembles coarse meal. Combine the egg, milk and vanilla in a small bowl. Make a well in the center of the bowl and add the milk mixture into the center. Mix the liquid in quickly being careful not to over-mix. Drop by tablespoonfuls onto the warm pears, covering the top completely. Sprinkle with the remaining 3 Tb. of sugar and cinnamon. Bake for 15 to 20 minutes until the top is golden brown.

3.Whip the cream in a cold bowl with the sugar until soft peaks form

4.Allow the cobbler to cool slightly and serve either warm or room temperature with the chantilly cream.

Flambéed Peaches with Honey and Raspberries
Serves 4

Ingredients
4 large ripe peaches, about 1 1/4 pounds
2 pints raspberries, rinsed
3 Tb. confectioner's sugar
1 Tb. lemon juice
1/2 tsp. vanilla
1/4 cup plus 2 Tb honey
4 Tb. butter
1/3 cup cognac or rum
1 pint vanilla ice cream
Mint sprigs, garnish

Procedure
1 Blanch the peaches in boiling water for 2 minutes. Transfer to a plate to cool.
2 Peel the peaches and then cut in half. Remove the pits.
3 Process 1/2 of the berries with the confectioner’s sugar, lemon and vanilla until smooth. Strain thru a sieve and then refrigerate.
4 In a large skillet combine the honey and butter and cook over high heat, stirring until smooth. Add the peaches and turn to coat. Cook about 3 to 4 minutes.
5 Heat the cognac in a small skillet until hot and then tilt toward the flame. Shake the pan back and forth and then pour over the peaches, shake the skillet until the flame subsides.
6 Place a scoop of ice cream in a serving bowl, top with a couple of peach halves and spoon some of the puree over. Garnish with the remaining berries and mint.

Summer Tomatoes

2007-08-25T18:24:00.000-07:00

We are coming to the end of summer and now is the season for tomatoes grown locally.
Try my fabulous Grilled Shrimp and Heirloom Tomato Salad before summer comes to a close.

Grilled Shrimp Salad with Heirloom Tomatoes
Serves 4

Ingredients
1 1/2 pounds large shrimp, peeled, deveined
5 Tb. lime juice
1/3 cup olive oil
2 tsp. ground cumin
1 small jalapeno, seeded, minced
6 Tb. cilantro, chopped
1/4 tsp. salt
3 large Heirloom tomatoes mixed colors, diced
1 shallot, minced
1/4 cup basil, chopped
3 Tb. balsamic vinegar
1/3 cup olive oil
salt and pepper to taste
6 cups mixed greens
1 half of a small papaya, peeled, diced

Procedure
1. Combine the shrimp with the lime, olive oil, cumin, jalapeno, cilantro and salt in a medium bowl. Toss, and allow to sit at room temperature for one hour or refrigerate for two hours.
2. Combine the tomatoes, shallot, basil, balsamic, olive oil, salt and pepper in a large bowl. Allow to sit while you grill the shrimp.
3. Heat a grill pan until hot. Remove the shrimp from the marinade and grill until pink and curled, about 3 to 4 minutes on each side. Transfer to a plate.
4. Toss the mixed greens with the tomatoes. Taste for seasoning.
5. Place the greens on serving plates, divide the shrimp between the plates and top each serving with the diced papaya.

Olive Oil- what kind should you buy?

2007-08-25T17:51:00.000-07:00

I get many students that ask me what type of olive oil is best, what is the difference between extra virgin and regular olive oil, how much should they spend..

The name extra virgin refers to the first press of the olives which produces the most olive flavored and greenest oil. The more the olives are pressed the lighter the color gets to where it eventually becomes pale yellow. At each stage the oil has less olive flavor.

As far as what is best I recommend having a couple different oils in your pantry. One with real olive flavor for drizzling on cold salads and pastas or for dipping. Other olive oil is nicer for cooking because the flavor is less intrusive. As far as brands go - I recommend Italian, Greek, Spanish and Californian olive oils. The best way to decide what you like is to taste it and try different ones.
The price is similar to anything of quality- the more you spend the better the product. So it is nice to have one very good oil for special dishes and then a medium priced oil for daily cooking.

Enjoy your food and have fun shopping for olive oil!

Welcome to Amanda's Cooking Blog

2007-08-01T16:16:00.000-07:00

Each month you will find new recipes added by me. Please comment on them and let me know what you think.
Thanks for stopping by!
-Amanda