Cast Iron Pans- the original "non-stick" pan

I often get asked the question in my cooking classes, "what type of pots and pans do I recommend" and the simple answer is, cast iron. I don't believe in having more than one non-stick pan and even that you don't need if you have a set of well seasoned cast iron.
I was lucky enough to inherit three of them from my mother's collection when she passed away, having asked her for them years ahead. After all with three daughters she was bound to think of splitting between us if I hadn't nabbed them earlier. I was twice blessed with another "gift" of two more skillets from a student who was throwing them away because she thought they were ruined. Yes, they had been improperly taken care of so were rusty and looked terrible when I saw them by the door ready to go in the garbage, but I asked if she wanted me to show her how to save them and the response was, no I can have them. Lucky me, I thought as I whisked them away and now I have 5 beautiful seasoned cast iron skillets. I rarely use my stainless steel pans anymore after discovering what a joy these old fashioned not so gorgeous looking cookware are.
Here are the simple steps to purchasing and taking care of cast iron.
First, if you can find them at garage or yard sales you will be the luckiest person because more than likely they are old and already well used. This is one pan that gets better with age and as the years go by becomes a best friend. If you aren't into searching the streets of LA for yard sales and would rather buy one today any cookware store is now selling cast iron as it's now back in style. The best ones are Griswold or Lodge. Do not buy a non-stick cast iron pan- I am not sure what the purpose of these are but it's almost an oxymoron.

When you purchase one these days they are already "pre-seasoned". You will still have to prepare it so the food won't stick as in the beginning it is simply not ready yet. It has to be used and gets better with time. Unless the finish is smooth and slick looking (only used pans will look like this)  it will need seasoning no matter what the label says. Since it hasn't been polished yet you will have to scrub your new pan by pouring a thin layer of kosher salt into it and then rubbing it with a paper towel to remove any impurities from the surface. Wash it well with hot soapy water and dry completely. Then add a layer of flavorless oil (anything such as vegetable, peanut, canola) to the entire pan sides included and rub down with a paper towel. Place in a hot oven (450) for twenty minutes until smoking and turning black. Repeat this process until the pan is very black. It can take three or four times before it looks smooth and blackened. Cool the pan and now it's ready to use.

After you have prepared it when using always heat on high heat for about 5 minutes before you add any oil or fat and then lower the heat to medium, add your fat and then heat again for a minute. Then add your food. Avoid excessive soap and acidic foods (such as tomato sauce or anything with vinegar or citrus) until the pan has built up a thick seasoning - where it looks smooth and shiny.

To take care of the pan, use it regularly, this will make the pan a joy to cook with as the layers built up will continue to season it. Don't let it cool before cleaning, it's easier to clean if it's still warm as anything stuck to it will most likely slide out with minimal soap and water. Dry it immediately over an open flame- this the most important step to avoid rusting and having to start all over with the seasoning process. Add a thin film of oil to your pan before storing to keep it from coming into contact with any moisture.
With these simple steps you will enjoy a fabulous pan for the rest of your life and hopefully pass it on to your children or someone you know who loves to cook.
Enjoy!

Eating Healthy- Vegan

I have been a fan of vegan and vegetarian food forever and even tried being a macrobiotic for a few years back in my early twenties. It was a lot of work back then as there were no restaurants you could go to and it meant cooking every meal and when you weren't actually cooking you were planning the next one. Between soaking beans, searching for seaweed and cooking large amounts of time consuming brown rice it was a major pain! But I felt great and I am sure I was much slimmer and healthier than I am today.
That said, I eat very clean and healthy and rarely consume red meat. When I do it's in the form of lamb or buffalo which are know to be relatively free of carcinogens and raised more sustainably than other meats. But I still really love a delicious vegetarian meal. 
I discovered Native Foods last week who prepare such cuisine and do it excellently. I know, I am late to the game as this chain of vegan restaurants has been around for at least a year (or more?)here in L.A. and was first opened in 1994, in Palm Springs of all places.
Anyway, the food is very well done with creative interesting ways to use alternative proteins such as tempeh, seitan and tofu- all very yummy. I enjoyed  one of their Earth bowls and a Chimi Chop salad last week and definitely will be returning for more.
The Earth bowls are a combination of steamed grains, your choice of vegetables and flavored with spices or sauces from countries such as, Morocco, Greece or Thailand and there is one bowl called Sesame Kale Macro bowl that is next on my list on my return visit. I found the food well seasoned, cooked perfectly and a large portion- enough for two less hungry souls.
The salad was huge and topped with a seitan that had been cooked with spices and thinly sliced to resemble cooked turkey which was served warm on top of a pile of mixed veggies. The seitan was strangely addictive as it is not meat but almost passes for meat and is filling and satisfying.
I love the concept of cafeteria style places that keep the prices down and lend themselves to casual dining outdoors which couldn't be more perfect for L.A. This is a must visit spot with friendly efficient service and delicious relatively healthy food.
For those of you who want to try your hand at my dish of tempeh with miso sauce- enjoy!

Tempeh Stir Fry with Miso Dressing

Serves 4 to 6

Ingredients

Dressing

3 Tablespoons vegetable oil

2 Tablespoons honey

2 Tablespoons miso

1 1/2 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 vegetable oil

1/2 red onion, diced

1 small red pepper, diced

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

8 ounces Tempeh, diced

Salt and pepper, to taste

1 pound 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 adjust seasoning. Set aside.

3.     Heat the vegetable oil in a large high sided skillet and sauté the onion and red pepper over medium high heat until slightly golden about 5 minutes. Add the mushrooms and tempeh, seasoning with salt and pepper and continue to sauté until the tempeh is lightly browned about 8 minutes. Add the spinach and ¼ cup of water and quickly wilt. Add the dressing to the pan and toss gently. Spoon the mixture onto a platter and serve.

http://www.facebook.com/amanda.cushman.39

Easy Summer Fish

This is such a great way to make steak type fishes such as salmon, tuna and halibut which I prefer to grill or oven roast.
I love fish and this dish is from my latest class on preparing fish. Enjoy and remember fish must be from a reputable source such as a fish market or Asian market.

Miso Glazed Salmon with Grilled Asparagus

Serves 4

Ingredients
1/3 cup white miso

1 Tb. mirin

1 Tb. soy sauce

1 tsp. dark brown sugar

1 1/2 pounds salmon or sea bass fillets, cut into 4 pieces

Grilled Asparagus:

1 1/2 pounds thin asparagus, trimmed

3 Tb. olive oil

salt and pepper

Procedure

1.     Combine the miso, mirin, soy and sugar in a small bowl and mix. Add a little water to make a smooth paste.

2.     Line a baking sheet with foil and place the salmon skin side down on the foil. Spread the miso mixture over the fish.

3.     Heat the oven to broil.

4.     Meanwhile combine the asparagus, olive oil, salt and pepper in a large bowl. Grill for 8 to 10 minutes until the asparagus is slightly charred.

5.     Broil the salmon until browned about 3 minutes, cover loosely with foil and cook another 5 minutes. Transfer to a platter with the grilled asparagus.

www.amandacooks.com

Butcher in L.A.

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

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

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

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

1. 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.
2. 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!

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

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

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

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

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

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

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

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

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

Classic Salad Nicoise

Serves 8 to 10

Ingredients

1 Tb. Dijon mustard

2 cloves minced garlic

3 Tb. Balsamic vinegar

1/2 cup olive oil

Salt, pepper

1 pound new potatoes, washed and quartered

12 ounces haricot verts, trimmed

3 large eggs

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

Olive oil

Thyme, minced

Lettuce for platter

2 ripe tomatoes cut into eighths

10 nicoise olives

4 anchovies, rinsed and drained, optional

6 basil leaves, chiffonade

Procedure

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

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

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

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

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

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

Culver City Dining

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

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

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

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

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

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

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

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

Classic Salad Nicoise

Serves 8 to 10

Ingredients

1 Tb. Dijon mustard

2 cloves minced garlic

3 Tb. Balsamic vinegar

1/2 cup olive oil

Salt, pepper

1 pound new potatoes, washed and quartered

12 ounces haricot verts, trimmed

3 large eggs

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

Olive oil

Thyme, minced

Lettuce for platter

2 ripe tomatoes cut into eighths

10 nicoise olives

4 anchovies, rinsed and drained, optional

6 basil leaves, chiffonade

Procedure

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

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

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

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

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

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

Raw Food is Too Raw for Me!

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

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

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

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

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

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

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

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

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

Nutty Chocolate Chip Cookies

Makes about 2 ½ dozen

Ingredients

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

1 cup whole wheat pastry flour

1/2 tsp. salt

1/4 tsp. baking soda

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

1 cup chocolate or carob chips

1/2 cup canola oil

1/2 cup maple syrup

2 tsp. vanilla

Procedure

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

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

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

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

Raw Food is Too Raw for Me!

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

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

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

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

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

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

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

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

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

Nutty Chocolate Chip Cookies

Makes about 2 ½ dozen

Ingredients

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

1 cup whole wheat pastry flour

1/2 tsp. salt

1/4 tsp. baking soda

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

1 cup chocolate or carob chips

1/2 cup canola oil

1/2 cup maple syrup

2 tsp. vanilla

Procedure

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

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

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

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

Winter Cooking

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

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

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

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

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

Butternut Squash Soup with Ginger

Serves 6

Ingredients

1 large butternut squash halved, seeded

Olive oil for brushing

1 Tb. butter

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

2 medium carrots, peeled, diced

2 celery stalks, diced

2 Tb. minced ginger

2 cloves garlic, minced

4 cups vegetable or chicken broth

Salt, pepper

Crème fraiche or sour cream for garnish

3 Tb. chopped parsley

Procedure

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

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

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

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

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

Roasted Eggplant Soup with Garlic Croutons

Serves 8

Ingredients

1 firm large eggplant, about 1 1/2 pounds

1/4 cup olive oil

1 large red onion, halved

1 red pepper, halved and seeded

1 yellow pepper, halved, seeded

2 medium tomatoes, halved

5 sprigs thyme

1 bay leaf

2 cloves garlic

2 Tb. chopped basil

1 tsp. salt

1/2 tsp. fresh pepper

3 cups vegetable or chicken stock

juice of 1 lemon

Croutons:

1/2 loaf stale French bread, cubed

3 cloves garlic, minced

1/3 cup olive oil

Saffron Mayonnaise:

1 large egg

1 Tb. Dijon mustard

1 Tb. lemon juice

pinch salt

1/2 cup vegetable oil

large pinch of saffron

Procedure

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

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

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

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

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

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

Chicken Tagine

Serves 6

Ingredients

1 whole chicken cut into 10 pieces

Kosher salt

1 Tb. white wine vinegar

5 Tb. olive oil

1 bunch cilantro, chopped

1 tsp. cinnamon

½ tsp. saffron

Salt

1 onion, chopped

5 cloves garlic, minced

1 tsp. cumin

1 tsp. ground ginger

1 tsp. paprika

1 tsp. turmeric

2 Tb. olive oil for cooking

¼ cup mixed olives, pitted

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

4 oz. pitted prunes

Procedure

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