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.
Wednesday, May 6, 2009
Thursday, April 23, 2009
Indian Food
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.
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.
Thursday, April 9, 2009
Burgers and Beer- an American combo
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.
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.
Tuesday, March 17, 2009
Brunch Anyone?
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.
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.
Sunday, January 25, 2009
Better Than A Restaurant
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.
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.
Saturday, October 25, 2008
Cooking as Therapy
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.
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.
Friday, September 19, 2008
Main Dish Soups
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
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