tag:blogger.com,1999:blog-46442352629482618272012-10-18T14:20:10.533-07:00PjennieEATSA blog about all things deliciousPJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-4644235262948261827.post-12757097915575105882012-10-15T14:07:00.002-07:002012-10-18T14:17:18.307-07:002012-10-18T14:17:18.307-07:00<h2 style="text-align: center;">
Oscar's Cerveteca </h2>
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<span style="font-family: Arial;">A neighborhood joint</span></div>
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Oscar Hermosillo had been doing something very right over at Venice Beach Wines for years. That his lamb panini, pots of heated milky cheeses and charcuterie boards could have come out of a kitchen of it's size was mind boggling. What started out as a small neighborhood wine store quickly sprung into a hot spot wine bar turned restaurant where waiting for a coveted spot on a bench could take well over an hour. Going to VBW always means battling for a spot but you know the payoff is worth it. And just when VBW hit it's pinnacle of popularity, Oscar decided to open a full service restaurant next door and call it Oscar's Cerveteca. To Venetians it's simply Oscar's. And it's good, damn good.</div>
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Breakfast is a smart if not delicious way to go at Oscar's. Since breakfast service is relatively new, you'll beat the throngs of Venetians who begin swarming the place by late afternoon. You must order the bacon, in fact order it straight away. I've never experienced bacon quite like that at Oscar's. In fact, you can hardly call it bacon as it's really more like pork belly, thick with the perfect ratio of meat to fat and a nice maple infusion. And perhaps some tator tots as well -- if just to absorb that last sazerac from the night before. The machaca is excellent: light, fluffy eggs with lean shreds of beef and bell peppers. Even the tortillas are homemade. The frittatas come in cast iron skillets and are also very good. I didn't have the chance to try the chillaquilles but hear they are wonderful. And since I am not a sweets-in-the-morning type person, I did't try the pancakes or waffles but would imagine they are stunning as well.<br />
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Onto dinner: the must-have starter is the peruvian sashimi in an aji, key lime and corn sauce. I've been known to lick the plate. I cannot go to Oscar's without starting my meal with the sashimi and a draught IPA. They have a great beer selection, both draught and bottles. The wines by the glass are mostly South American or European and very good yet to me, unfamiliar. I stick to beer at Oscar's as it seems to compliment the Mexican spices quite well. For entrees my go-to is the churrasco flank steak. It is seriously good -- albeit a bit on the expensive side at $24. When in a lighter mood, I like the fish tacos. They're reminiscent of trips down to baja -- beer battered and lighty fried with the proper Bajian sides. The quinoa and kale side is very good and a nice healthy addition to a table typically piled high with carnage and booze. <br />
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Another great thing about Oscar's is they take reservations online, on their own website: <a href="http://cervetecala.com/">http://cervetecala.com/</a>. Make a reservation, grab your buddies and go have a great night on their amazing patio. It's a place to gather with good friends in a relaxed, unstuffy atmosphere. It won't win a Michelin star but it's much more fun than a restaurant that will. I can't stop going back. <br />
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<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-1275709791557510588?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com0tag:blogger.com,1999:blog-4644235262948261827.post-22212642056322808712012-10-14T19:04:00.002-07:002012-10-18T14:17:56.773-07:002012-10-18T14:17:56.773-07:00<h2 style="text-align: center;">
Chicken in Hatch chile sauce</h2>
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Soft Tacos</h3>
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I've owned a slow cooker for almost two years and until yesterday, had never been taken it out of the box. I wasn't proud to admit this as it was a gift from my Step-Father. Every time he or my Mother would ask if I had used it, it was with horrible shame that I'd issue the same response, "no, not yet." It took a recent trip to New Mexico to garner the proper motivation to unpack the poor, neglected kitchen tool. I was blown away by the flavor of Hatch chiles I'd have every morning over my huevos rancheros on our trip. My Mom insisted that when we returned home, I must dust off my slow cooker and make her shredded chicken in Hatch chile sauce. We bought several pounds worth of Hatch sauce on our way home and lugged them back to LA. Being that I am on a cooking spree, I finally attempted the impossible: I unpacked the Hatch sauce and the slow cooker! That I could just leave the slow cooker on and go about my day was almost the best part -- but the flavorful, yummy chicken trumped the simple cooking process. Here's all you will need:</div>
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This recipe requires three things, 2-3 boneless skinless chicken breasts, one can of Hatch chile sauce and a slow cooker. Another important lesson, if you can't find a seemingly obscure ingredient, always check whole Foods before lugging 5 lb's of sauce home. Low and behold, Whole Foods had the same exact cans of Hatch sauce. There is no fat in this recipe and you can do so many things with the shredded chicken. I made soft tacos with some shredded lettuce, shredded Mexican cheese from Trader Joe's and low fat sour cream. You can also make enchiladas, tostadas or even eat plain, it's so flavorful and dare I say, moist. Pour the Hatch sauce into the slow cooker, set on low and add the chicken breasts. Cook on low for 3.5 to 4 hours. When done, remove the chicken only from the cooker and shred with two forks. Return chicken to the sauce once shredded. Two chicken breasts will easily feed 4-5 people. I'll have plenty for the week! </div>
<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-2221264205632280871?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com0tag:blogger.com,1999:blog-4644235262948261827.post-77653385417096219532012-10-08T11:42:00.001-07:002012-10-18T14:18:11.878-07:002012-10-18T14:18:11.878-07:00<h2 class="separator" style="clear: both; text-align: center;">
Barefoot Contessa's Bolognese</h2>
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Making Bolognese can be a long, arduous process requiring hours of reducing, simmering and stirring -- but this is the quickest ragu or bolognese recipe I've come across. I'm not going to lie, it isn't going to be a speedy kitchen endeavor. Ina calls her recipe "Weeknight Bolognese" but as you can see from my title, I omitted "weeknight" as the only thing I'm doing on a weeknight is reheating! Mrs. Garten suggests 45 minutes total prep and cooking time whereas it took me a good hour and half. But it's easy and totally worth it and the red wine in the sauce makes it taste like it's been simmering all day. The recipe serves 5-6 people so it's perfect for a Sunday family meal or even an intimate dinner party. Here's the recipe:</div>
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<strong>Ingredients:</strong></div>
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2 Tbsp good olive oil, plus extra to add to pasta water</div>
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1 lb. lean ground sirloin (I bought grass fed, 93% lean at Whole Foods)</div>
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4 cloves minced garlic</div>
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1 Tbsp dried oregano</div>
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1/4 Tsp crushed red pepper flakes</div>
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1 1/4 cup dry red wine, divided</div>
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1 28 0z. can crushed tomatoes, preferably San Marzano (Trader Joe's carries Cento brand)</div>
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2 Tbsp tomato paste</div>
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Kosher salt and ground black pepper</div>
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1 lb dried pasta, such as orecchiette or shells to hold up to the thick sauce</div>
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1/4 cup chopped fresh basil, plus more for serving</div>
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1/4 cup heavy cream</div>
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1/2 cup freshy grated Paremesan cheese, plus extra for serving</div>
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Heat 2 tablespoons of olive oil in a large 12" skillet over medium-high heat. Add the ground meat and cook, crumbling the meat with a wooden spoon, for 5-7 minutes, until the meat loses it's pink color and turns brown. Stir in the garlic, oregano, pepper flakes and cook for another minute. Pour 1 cup of wine into the skillet and then add the canned tomatoes, tomato paste, 1 Tbsp salt and 1 1/2 Tsp ground pepper stirring until combined. Bring to a boil and then lower the heat, simmer for 10 minutes.</div>
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Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, splash of oil and the pasta and cook until desired doneness. While the pasta cooks, finish the sauce: Add the cream and the remaining 1/4 cup wine to the sauce and simmer for another 8-10 minutes. Stir the sauce occasionally until thickened. When the pasta is cooked, drain it and pour into a large serving bowl. Add the sauce and stir in the 1/2 cup of parm. Add basil to individual portions and have some parm on the table. One can never have too much parm! Guess what I'm eating all week?</div>
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<br /><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-7765338541709621953?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com0tag:blogger.com,1999:blog-4644235262948261827.post-58570649394598133352012-08-06T14:16:00.000-07:002012-10-18T14:18:33.018-07:002012-10-18T14:18:33.018-07:00<div class="separator" style="clear: both; text-align: center;">
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Etta's Salmon </h2>
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I knew it would take an absolutely stunning recipe to motivate me to update my little blog. I'm not quite sure how time slipped away or how I have failed to update for over a year, but I have made some seriously yummy dishes as of late and am hoping to get them all uploaded. Since I have a tendency to become "obsessed" with certain dishes, so much so that I make them OVER and over, I may at times refer to these dishes, ingredients or even restaurants as my obsession of the week -- a saying perhaps borrowed from Mr. Andy Cohen. So here is what I am obsessed with this week:</div>
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I went to a friends for a dinner gathering recently and they prepared what tasted to be the most excruciatingly laborious salmon preparation, as if they had slaved over the dish for an entire Sunday, it was THAT good. Turns out all they did was get fresh wild caught salmon from Whole Paycheck and a rub made my one of my favorite Seattle chefs which also happens to be on the shelves at Whole Foods. Tom Douglas makes a series of rubs called Rub with Love. There are rubs for meats and shellfish, etc. Rubs for everything really. I bought the rub created specifically for salmon called Etta's Salmon, Etta's being his seafood restaurant in Seattle, one of the five wonderful Tom Douglas establishments. I thought it would pair nicely with the carrots with dill recipe I posted last year (see 2011) but my friend whom I was cooking for loves my roasted brussel sprouts so that's what we had. Here is the recipe:</div>
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1 1/2 lb salmon fillet, wild caught if possible</div>
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Rub with Love salmon rub by Tom Douglas</div>
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Remove salmon from the fridge twenty minutes before heating, in fact, always do this when cooking a protein. Preheat oven to 350 degrees. Coat salmon with rub, 2 teaspoons per 7-8 ounces. I used 8 teaspoons. When the oven is ready, cook the fish 18-20 minutes using a fork to check it's doneness. It really is the easiest protein preparation I have ever encountered. The ingredients in the rub compliment the flavor profile of the fish so well, sweet and savory at the same time. I didn't even want any lemon squeezed on top. Delish!</div>
<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-5857064939459813335?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com0tag:blogger.com,1999:blog-4644235262948261827.post-84726209659678441922011-06-09T17:05:00.000-07:002012-10-18T14:18:52.902-07:002012-10-18T14:18:52.902-07:00<div align="center">
<strong><span style="font-size: large;">Arigato --Santa Barbara</span></strong></div>
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I am no stranger to good sushi. LA is home to a plethora of Japanese hot spots. We've got the trendy Phillip Stark designed Katsuya sprinkled all over the city. Also the celebrity ridden strip mall Japanese ala' Hamasaku. Venice locals flock to Chaya and Wabi Sabi, myself being one of them. All of these sushi restaurants are very good and unique in their own rights but none of them are Arigato. Perhaps it's the combination of the amazingly fresh and unique dishes mixed together with the fact that I am in Santa Barbara, away from the madness of city dwelling. Arigato is doing something very right. They started in a very small space in a lower State Street plaza but in recent years upgraded to a much larger spot right on State Street. It's an enviable piece of real estate and to most restaurants a scary rental proposition. What do they say, eighty percent of restaurants fail? But not Arigato. Each time I go I'm reminded by the two hour wait at Arigato and will always be a Santa Barbara mainstay. </div>
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The dish I find myself thinking about every time I check in with the host is Miss Ebilyn's gyoza. They are steamed postickers with shrimp, halibut, ailoli and ponzu. I could eat only this and be satisfied. I restrain at all costs to not fill up on the glorious dumplings or I will miss out on the fresh fish plates. Their tuna carpaccio is fabulous. The tuna melts in your mouth, never too tough. Theirs is a fusion of EVOO and Arigto brand vinaigrette. Also of note is the yellowtail and jalapeno carpaccio. As far as rolls go, and I am not a big roll enthusiast, the Fiesta roll is other worldly: tempura halibut, avocado, tomato, cilantro, cucumber, jalapeno and habanero sauce. It is a brilliant medley of Spanish flavors. Really, you can't go wrong with a single dish at Arigato. </div>
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<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-8472620965967844192?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com0tag:blogger.com,1999:blog-4644235262948261827.post-24376499811879813982011-06-07T11:46:00.000-07:002012-10-18T14:19:43.612-07:002012-10-18T14:19:43.612-07:00<h2 style="text-align: center;">
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BP Oysterette</h2>
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Each trip to New York City begins with a visit to Pearl Oyster Bar, the seafood mecca nestled in the heart of the West Village. Their lobster rolls are the perfect ratio of lobster meat to mayo to roll. The decor could not be more authentically east coast with the ship-like lanterns adorning the walls. It is the exact sort of place LA has always been missing. That is until BP Oysterette came along. BP stands for Blue Plate, their flagship restaurant up on Montana Avenue. Blue Plate is known for their local, healthy fare. Patrons line the streets every Saturday and Sunday morning waiting to sink their mouths into "healthy comfort food." L.A. is one of the most diverse food cities in the nation but why never a New England lobster shack? BP heeded the call and readily stepped up to the task. </div>
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I have not tried as many menu items as I would like to prior to writing any sort of blog entry but because I have gone so often and ordered pretty much the same thing with such consistent execution, I think it fair to expound. Evey time I go, I simply have to order their muscles in red curry sauce. The muscles are the best I have had in LA. They even surpass those I have had at Bouchon. They are so mild and not the least bit tough. The red curry is best enjoyed by soaking big chunks of their sour dough bread into. In fact, I often just use a spoon. This is a great way to start your meal. Another menu highlight is the lobster mac and cheese which is unabashedly rich. The amount of cheese they use should be illegal. As good as it is, I am always searching for the chunks of lobster meat, which I'd rather wait for with my lobster roll. I would hate to fill up before getting to my lobster roll prize. </div>
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My typical order for two would be splitting the muscles and then sharing a lobster roll. When you split their roll, they will serve you with your own basket of homemade sweet potato chips. Since the lobster roll is made with mayo, like all good lobster rolls are, it is quite filling. The muscles, bread, chips and lobster roll are more than enough food. And you can always toss in some fresh oysters on the half shell...<br />
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The lobster rolls have nice sized chunks of lobster meat and mixed with the perfect mayo based dressing, not too heavy nor too sweet (see the lobster to mayo debate: http://blueplatesantamonica.com/2009/11/05/the-lobster-roll-debate-the-mayo-factor/) . The roll is lightly grilled and really let's the lobster meat shine. It is best paired with Oyster Bay Sauvignon Blanc or, my favorite and a bit more expensive, the Indaba Chardonnay. It's a beautiful, buttery chardonnay from South Africa. I even took a picture on one visit as to remember it by. </div>
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BP Oystertte doesn't take reservations and it has proven very difficult to get in with a party over four. In fact, they have been downright rude at my asking. I have found it best to go on a weekend afternoon and not at prime lunch time. Sundays at four or five pm are really ideal. This is a place to go and really take your time and enjoy the wine, multiple courses and atmosphere. You will feel like you have boarded a plane and landed in the heart of the east coast. Only you are mere miles from home if you live on the west side. <a href="http://blueplatesantamonica.com/bpo/home/">http://blueplatesantamonica.com/bpo/home/</a></div>
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<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-2437649981187981398?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com0tag:blogger.com,1999:blog-4644235262948261827.post-91063621633872936572011-06-01T14:14:00.000-07:002012-10-18T14:20:10.551-07:002012-10-18T14:20:10.551-07:00Roasted Asparagus<h2 style="text-align: center;">
Roasted Asparagus</h2>
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Asparagus is so good for you. I like to keep roasted asparagus in my fridge at all times to snack on. I'm always looking for the best way to prepare it and although my mother swears by steaming it, I like to roast it with some good EVOO, Maldon salt (or sea salt) and some cracked pepper. If you want added crunch and flavor then toss on some bread crumbs. Here is the recipe, it could not be more simple than this:</div>
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Ingredients (serves two):</div>
<ul>
<li>1 bunch of organic asparagus</li>
<li>Extra Virgin olive oil</li>
<li>Maldon or sea salt</li>
<li>cracked pepper</li>
<li>bread crumbs</li>
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Preheat the oven to 400 degrees. Place the cleaned and stemmed asparagus in one layer on on cookie sheet and drizzle with EVOO, don't be afraid to use several tablespoons. Sprinkle generously with salt and add some cracked pepper. If you like that extra crunch then you can also sprinkle some bread crumbs on top. If you are using thin spears, roast them for 8 minutes, if they are the fatter spears I typically cook them for ten minutes. You can serve them hot out of the oven or you can even prepare them a day before a dinner party, simply reheat for several minutes at the same heat. I have also written about my love of eggs. If you want to make a complete meal out of this you can fry two eggs and place on top of the cooked asparagus. It is divine and also very healthy. </div>
<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-9106362163387293657?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com0tag:blogger.com,1999:blog-4644235262948261827.post-27462411978324047182011-05-28T20:12:00.000-07:002011-06-07T15:52:33.397-07:002011-06-07T15:52:33.397-07:00<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Egg Salad with Curry and Chives from the LA Times</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-p3jkIE3EuVc/TeG42HsIxYI/AAAAAAAAAC8/M4eccao2gxI/s1600/photo-36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-p3jkIE3EuVc/TeG42HsIxYI/AAAAAAAAAC8/M4eccao2gxI/s320/photo-36.jpg" width="320" /></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b></div><div style="text-align: left;">I love eggs in all forms. I find myself consuming them for both breakfast and dinner most weeks. I mean, I can go through a dozen in just a few days. And now with this new recipe I have found a way to really round out my egg diet and have them for lunch as well. My Granny used to make deviled eggs with curry and this recipe tastes just like hers. Add some chives and that really balances out all the flavors. I like to make this for a weekend, have some in the fridge when I want lunch or just to snack on. The LA Times calls for the salad to be served on a dark rye bread, I think they really nailed it with that suggestion. Here is the recipe:</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><ul><li>5 hard boiled eggs</li>
<li>1 to 2 Tsp curry powder</li>
<li>1 Tbsp lemon juice</li>
<li>1/4 cup mayo (I use light-mayo by Best Foods)</li>
<li>salt and pepper to taste</li>
<li>2 Tbsp diced chives</li>
</ul><div>You can chop your eggs or toss them in the Cuisinart and simply mix the rest of the ingredients together. It could not be any easier or more insanely good! Happy egging, er, eating. </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-2746241197832404718?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com1tag:blogger.com,1999:blog-4644235262948261827.post-83197440499229514522011-05-26T10:30:00.000-07:002012-10-16T16:37:39.597-07:002012-10-16T16:37:39.597-07:00Westside TavernFriday evenings have not been the same since the Westside Tavern entered into the Westside Pavillion, a once sad wasteland of a mall in LA's sprawling west side. First came the new Landmark theater, arguably better than the Arclight in Hollywood. The LA Times actually claimed that the Landmark outdid the Arclight with it's Nasa designed seats and La Brea Bakery concessions. But that is beside the point. The Westside tavern, after it's first year, ended up on many a top ten new LA restaurant lists. Pair the WT's fare with that new independent art-house film at the Landmark and you are in for a perfect Los Angeles evening. You may even spot Tom Hanks going the opposite way on the escalator. It has become my way of easing myself into the weekend and my Fridays have never been better. <br />
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If there is one food item on this earth that I crave it is their chicken liver mousse. It comes served in a mason jar, whipped to creamy perfection and is covered with a light layer of aspic to keep it moist. Along with the mousse comes slices of thin, crispy toasted baguette and diced apples which cut the fat of the mousse so brilliantly. I literally have dreams about this and will not lie about the fact that I have polished off one on my very own. <br />
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Their flat breads are also very good. They have three selections that will appeal to vegans and meat eaters alike. Their buratta plate is divine; the cheese tastes like it is shipped straight from Italy and the heirloom tomatoes are sweet and delicious. There is something about the freshness of all the ingredients that is so appealing. As much as I do enjoy Houston's and as often as the WT is compared to Houston's, it is on a whole different level when it comes to farm to table. WT is a purveyor of local ingredients, you can just taste it. That is why the menu changes seasonally; just when you found that new favorite menu item, it is gone. Beets come and go but thank goodness, chicken liver mousse is non-seasonal.<br />
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The Westside Tavern also has one of the best burgers in town. They cook it to whatever your preference and it always comes out pretty darn close. The bread is fluffy and light. The lamb French dip is another very popular item and it is very good and filling. The only problem with the entrees are that they are very large and very filling so I find myself mostly sticking to the appetizers, flat breads and soups. Otherwise, I might fall asleep in my movie.<br />
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All the wines by the glass are very fairly priced. They also have some very good and unique cocktails as well as that Moscow Mule you see on most bar menus these days. And theirs is equally good. The Grapefruit Rickey happens to be my favorite, made with Vodka, St. Germain Elderflower Liqueur, Lime & Grapefruit Juices. It is refreshing and the St Germaine cuts the sourness of the grapefruit juice ever so nicely.<br />
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The Westside Tavern is a place to gather with your friends in the bar area either before or after a movie. There is no better place to congregate over cocktails and beautiful food on the Westside. The best time to grab a bar table would be before 6pm on most evenings as it fills up pretty quickly. Lunch is always a great time to snag a table as well. And remember, even if you don't like chicken liver, trust me, you must try theirs. You're life will never be the same. <br />
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http://www.westsidetavernla.com/</div>
<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-8319744049922951452?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com0tag:blogger.com,1999:blog-4644235262948261827.post-45741320476387378112011-05-21T15:32:00.000-07:002011-05-26T09:10:09.166-07:002011-05-26T09:10:09.166-07:00White Sangria<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SDT9Sl0oQ80/Tdg6IA1S9LI/AAAAAAAAACg/0GK4rrJgivk/s1600/photo-34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-SDT9Sl0oQ80/Tdg6IA1S9LI/AAAAAAAAACg/0GK4rrJgivk/s320/photo-34.jpg" width="240" /></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">White Sangria from La Grande Orange</span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b></div><div style="text-align: left;">I absolutely love white sangria and have always wanted to make it, where to find that golden recipe was the question. The LA Times ran this recipe in their food section just before Easter and I thought it was the perfect time to test it out. I get my Pinto Grigio from Trader Joe's, there is a great bottle for $3.99 called Gaetano D'Aquino that I love (just call me Ramona from the Housewives of NYC). If you don't have any Brandy sitting around at your house like me, go to your local liquor store and buy one little airplane size bottles, they measure out to exactly 1/4 C. I never knew that?! If you are worried about sugar then you can sub peach nectar to sweeten. I find that the sugar really cuts the wine and brandy well, however. Here is the recipe:</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Ingredients:</b></div><div style="text-align: left;"></div><ul><li>2 bottles pinot grigio or dry white wine</li>
<li>1 1/3 cup OJ</li>
<li>1/2 cup triple sec</li>
<li>1/4 cup brandy</li>
<li>1/2 cup sugar</li>
<li>1 tsp vanilla</li>
<li>1 1/2 orange sliced in one whole, thin slice (for looks)</li>
<li>1/2 lemon sliced the same way</li>
<li>1/2 apple sliced the same way</li>
<li>large bunch grapes, stemmed and cut in half</li>
</ul><div>In a large pitcher, whisk together the wine, OJ, triple sec and brandy. Add the sugar and vanilla extract and continue to whisk until the sugar is completely dissolved. Add the sliced fruit. Reserve some sliced fruit to put into each glass, the grapes will get icy and yummy. Garnish with a slice of lemon or orange on the side of the glass. You can even make this the day before you serve, just make sure to not add any ice to the pitcher as it will dilute it. This is such a fabulous Spring/ Summer cocktail. Be forewarned, it's very easy to drink! <br />
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</div><div class="separator" style="clear: both; text-align: left;">It's been eons since my last posting, busy times, these are... My new four quart All Clad saute' pan got me in the mood. I have been cooking and trying out some great new recipes when coming up for air and in from cars and airplanes. Lately, I have been getting my recipes out of the LA Times Food section on Thursdays, they really have some great ones. This particular recipe comes from Bon Appetit's June Issue (Gwynneth on cover). On a recent adventure to San Gabriel with my Dad for LA's best dim sum, well, arguably, I picked up a gigantic container of Sriracha at 99 Ranch Market, one of my favorite ingredients (spicy also means burning additional calories). So, when I came across Bon Appetit's page entitled, "Sriracha: 5 chef's -- 1 Ingredient," I knew I was going to have to prepare one of the five. Create an easy recipe and do it with shrimp and it's game on for this girl! It's so simple and I used wild caught and organic components, I even got to use my own mint! There is something so gratifying about eating something you potted, but I digress... Here is the recipe:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>2 Tbsp Butter</li>
<li>6 Tbsp Sriracha</li>
<li>3 cloves minced garlic</li>
<li>1 Lb. shrimps ( I use the wild caught, peeled and deveined shrimp from Whole Foods)</li>
<li>1 Tbsp lemon zest</li>
<li>2 Tbsp minced fresh mint</li>
<li>2 Tbsp minced fresh basil</li>
</ul><div>First stir together softened butter and Sriracha, melt in a saute' pan until the butter melts. Then add the garlic, saute' for several minutes and add the shrimps. Just before they are done, add lemon zest, basil and mint, only allow them to wilt. Bon Appetit says to serve as an app or atop a steamed artichoke but I thought they would be great atop butter lettuce or even as the filling of a lettuce wrap, which is how I ended up eating them. There is a real Thai flavor: spicy, fresh and that amazing after taste of basil and mint. I have most definitely found a new favorite recipe in this AND it burns fat while I eat it. Well, I guess there is butter in there so maybe it burns some of that off...<br />
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</span></b></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-8178824353921827637?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com1tag:blogger.com,1999:blog-4644235262948261827.post-10216755800796898202011-01-19T15:04:00.000-08:002011-01-19T16:52:45.706-08:002011-01-19T16:52:45.706-08:00<a href="http://4.bp.blogspot.com/_0QXemNXV-Kg/TTdka8sXJ8I/AAAAAAAAACM/eutDK2WfdOg/s1600/securedownload%255B1%255D.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5564026278771107778" src="http://4.bp.blogspot.com/_0QXemNXV-Kg/TTdka8sXJ8I/AAAAAAAAACM/eutDK2WfdOg/s200/securedownload%255B1%255D.jpg" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a><br />
<div align="center"></div><div align="center"><strong><span style="font-size: 130%;">Sole Meuniure with</span></strong></div><div align="center"><strong><span style="font-size: 130%;">Roasted Butternut Squash</span></strong></div><div align="center"><strong></strong></div><div align="left">I made this Barefoot Contessa recipe with my Mom over the holidays and I still have dreams about it. It is so simple and delicious. My mom's one problem with the dish was that it was too lemony and there are several comments under Ina's recipe on the Food Network site that say the same thing. So I am going to omit lemon zest from the recipe and just leave the same amount of lemon juice. We paired the fish with some roasted butternut squash. To save time, you can buy the squash pre-cut into cubes in baggies at Trader joe's. We bought three bags and roasted them with olive oil, kosher salt, cracked pepper and some fresh thyme in a 400 degree oven for about 15 minutes. The flavors of the lemony fish paired nicely together with the squash. Here is the recipe for the sole: (serves 2)</div><div align="left"><strong><span style="font-size: 130%;">Ingredients:</span></strong></div><ul><li><div align="left">1/2 cup all purpose flour</div></li>
<li><div align="left">Kosher salt and freshly ground black pepper</div></li>
<li><div align="left">4 fresh sole fillets 3-4 ounces ea. </div></li>
<li><div align="left">6 tbsp unsalted butter</div></li>
<li><div align="left">6 tbsp freshly squeezed lemon juice (3 lemons)</div></li>
<li><div align="left">1 tbsp minced, fresh parsley</div></li>
</ul><div align="left"><strong><span style="font-size: 130%;">Directions:</span></strong></div><div align="left">Preheat overn to 200 degrees F. Have two heat proof dinner plates ready.<br />
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</div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left">Combine the flour, 2 tsp salt and 1 tsp pepper in a large, shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt. <br />
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</div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left">Heat 3 tbsp butter in a large (12") saute pan over medium heat until it starts to brown. Dredge two sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook two minutes. Turn carefully with a metal spatula and cook for two minutes on the other side. While the second side cooks, add 2-3 tbsp lemon juice (depending on how lemony you like your fish) to the pan. Carefully place the fish fillets on the oven proof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you cook the two remaining fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinke with the parsley, salt and pepper and serve immediatley with whatever side you like! </div><div align="left"><strong></strong></div><div align="left"><strong><span style="font-size: 130%;"></span></strong></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-1021675580079689820?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com0tag:blogger.com,1999:blog-4644235262948261827.post-40528324001857060372011-01-11T09:49:00.000-08:002011-01-11T14:13:51.246-08:002011-01-11T14:13:51.246-08:00<a href="http://1.bp.blogspot.com/_0QXemNXV-Kg/TSzJBEmq9OI/AAAAAAAAACE/TNDp5s1YwjM/s1600/securedownload%255B1%255D.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5561040660148712674" border="0" alt="" src="http://1.bp.blogspot.com/_0QXemNXV-Kg/TSzJBEmq9OI/AAAAAAAAACE/TNDp5s1YwjM/s200/securedownload%255B1%255D.jpg" /></a><br /><div><a href="http://2.bp.blogspot.com/_0QXemNXV-Kg/TSyYrWfGInI/AAAAAAAAAB8/R6hSCYQ_Ib4/s1600/securedownload%255B1%255D.jpg"></a><br /><br /><br /><div align="center"><strong></strong></div><div align="center"><strong>The Pioneer Woman's Sonoma Chicken Salad</strong></div><br /><div align="center"><strong></strong></div><br /><div align="center"><strong></strong></div><br /><div align="center"></div><br /><div align="center"><strong></strong></div><div align="left">I have been making this once a month for about the last six months. It is a little time consuming chopping all the fruits and veggies and boiling the chicken but it is SO worth it and it lasts for days. The Pioneer Woman has an amazing website, <a href="http://www.thepioneerwoman.com/">http://www.thepioneerwoman.com/</a>, her recipes are scrumptious. I really like that she gives healthier options as well. In this recipe, she calls for 1/2 cup mayo and a 1/2 cup sour cream but I like to use a cup of nonfat plain yogurt and then a few tbsp of lowfat mayo to make it a little creamier. She also calls for a whole cut up chicken but I like to use 3-4 boneless, skinless chicken breasts. I make open face sandwiches on wheat toast with some honey mustard and spinach. Sometimes I just lay it on a bed of spniach and that is it! The dill mixed with the grapes and celery make it so crisp and clean and I never get sick of it. Here is the recipe:</div><br /><div align="left"></div><br /><div align="left"></div><div align="left"><strong>Ingredients:</strong></div><ul><li><div align="left">3-4 boneless, skinless chicken breasts or 1 whole, cut up fryer</div></li><li><div align="left">2-3 stalks celery, chopped</div></li><li><div align="left">3 whole green onions, chopped, green and white parts</div></li><li><div align="left">2 cups grapes halved (green and red make it very pretty)</div></li><li><div align="left">1 cup nonfat plain yogurt or 1/2 mayo and 1/2 sour cream either light or regular work</div></li><li><div align="left">small handfull of dill, minced, I use lots!</div></li><li><div align="left">1-2 tbsp fresh lemon juice</div></li><li><div align="left">1-2 tbsp brown sugar</div></li><li><div align="left">kosher salt to taste</div></li><li><div align="left">fresh ground black pepper to taste</div></li></ul><p align="left"><strong>Preparation instructions:</strong>Rinse chicken and place in a large pot of water and bring to a boil. Reduce heat and simmer about 45 minutes until chicken is done. While the chicken is cooking chop/ cut up all your fruits and veggies and place them in a bowl. In another bowl prepare the dressing: combine yogurt and or mayo, lemon juice, brown sugar, salt and pepper to taste. Once the chicken is cooked, allow to cool and then shred it with your fingers or a fork and chop into bite sized chunks. Add the chicken to the fruits and veggies and then add your dill and mix together. Pour the dressing over the chicken/ fruit, stir well to get the dressing evenly distributed. It is just so super yummy; Icannot wait to eat it for the next four days!</p><br /><div align="left"></div><br /><div align="left"></div><br /><div align="left"></div><br /><div align="left"></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-4052832400185706037?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com0tag:blogger.com,1999:blog-4644235262948261827.post-8016460538836531022011-01-07T13:15:00.000-08:002011-01-19T17:01:40.652-08:002011-01-19T17:01:40.652-08:00<a href="http://3.bp.blogspot.com/_0QXemNXV-Kg/TSeGjupjyzI/AAAAAAAAAB0/XUWFFPYUPiA/s1600/securedownload%255B1%255D.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5559560213388053298" src="http://3.bp.blogspot.com/_0QXemNXV-Kg/TSeGjupjyzI/AAAAAAAAAB0/XUWFFPYUPiA/s200/securedownload%255B1%255D.jpg" style="cursor: hand; float: right; height: 200px; margin: 0px 0px 10px 10px; width: 150px;" /></a><br />
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<strong><span style="font-size: 130%;">Barefoot Contessa </span></strong><strong><span style="font-size: 130%;">Lemon C</span></strong><strong><span style="font-size: 130%;">hicken</span></strong></div><div><br />
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</div><div align="left">This is seriously the best chicken I have ever prepared, hands down. I can be bored to tears by chicken but this was so, dare I say, moist (I despise the word) . The combination of the lemon, thyme, garlic and white wine make this chicken so flavorfull and by leaving the skin on, very crisp on the outside yet juicy when you cut into it. Seriously yummy! And so easy. Since I get sick of things so quickly and there are four massive servings, I made sandwhiches out of the chicken:I add goat cheese atop wheat bread, some arugala, light mayo mixed with pesto and voila! I also made a salad with it: I added mandarin oranges, avocado, roasted asparagus with Trader Joe's herb salad mix... divine. Here is the recipe for the chicken:</div><div align="left"></div><ul><li><div align="left">1/4 cup good olive oil</div></li>
<li><div align="left">3 tbsp minced garlic (9 cloves)</div></li>
<li><div align="left">1/3 cup dry white wine (I use cheap chardonnay)</div></li>
<li><div align="left">1 tbsp lemon zest (2 lemons)</div></li>
<li><div align="left">2 tbsp fresh squeezed lemon juice</div></li>
<li><div align="left">1 1/2 tsp dried oregano</div></li>
<li><div align="left">1 tsp minced fresh thyme leaves</div></li>
<li><div align="left">Kosher salt and freshly ground black pepper</div></li>
<li><div align="left">4 boneless, skin on chicken breasts (ask the butcher at Whole Foods to do this)</div></li>
<li><div align="left">1 lemon</div></li>
</ul><div align="left"></div><div align="left">Preheat the oven to 400 degrees. Warm the olive oil in a small saucepan over med-low heat, add the garlic and cook for just one minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp salt and pour into a 9 x 12 baking dish.</div><br />
<div align="left">Pat the chicken dry and place them skin up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck them among the chicken. Bake for 30 - 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. Allow to rest for 10 minutes. Sprinke with salt and serve hot with the pan juices.</div><br />
<div align="left">Ina reccomends serving with a couscous or rice to soak up the juices, I don't like eating starches so I roasted some asparagus to pair with it. Drizzle asparagus with olive oil and add Kosher salt and cracked pepper and cook for 10 minues on 400. Yummy and very healthy! </div><div><br />
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</div><div align="left"></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-801646053883653102?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com0tag:blogger.com,1999:blog-4644235262948261827.post-57393725125287272562011-01-06T19:14:00.001-08:002011-01-07T13:12:42.183-08:002011-01-07T13:12:42.183-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_0QXemNXV-Kg/TSaMFOK6aqI/AAAAAAAAABc/J0vyWCZSmMg/s1600/securedownload-4.jpeg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5559284811366558370" border="0" alt="" src="http://3.bp.blogspot.com/_0QXemNXV-Kg/TSaMFOK6aqI/AAAAAAAAABc/J0vyWCZSmMg/s200/securedownload-4.jpeg" /></a><br /><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="TEXT-DECORATION: none" href="http://3.bp.blogspot.com/_0QXemNXV-Kg/TSaI9Ru9RGI/AAAAAAAAABE/aBkkkNVKSHw/s1600/securedownload.jpeg"><span style="TEXT-DECORATION: underline"><span style="font-size:+0;"></span></span></a><div style="TEXT-ALIGN: center"><b><span class="Apple-style-span" style="font-size:medium;">Barefoot Contessa Turkey Meatloaf</span></b></div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: left">So I lied... I am now writing about my attempts at cooking. No, I am no Pioneer Woman but what the hell. I never dreamed I would like to cook as much as I do; it is my zen time. But, can I cook? Hmm, it's too early to tell. At least the recipes I follow are easy and use minimal, easy-to-find ingredients. Cooking more has been a new years resolution every year for at least 5 years and until now has been a MAJOR failure. But alas, it is January sixth and I have cooked absolutely everything I have put in my mouth (wheat bread aside) since the 2nd (the 1st, of course never counts whilst in recovery from the previous night's gluttony). I LOVE to eat but just never made the time to cook... Until this week. Dear God, hope I am decent, still waiting to taste the loaf...</div><div style="TEXT-ALIGN: left"><br /></div><div style="TEXT-ALIGN: left">Ok, so this recipe is really easy and I cut it in half, it typically serves 8-10 and I am a one. So this is for 4-5 servings:</div><div style="TEXT-ALIGN: left"><br /></div><div style="TEXT-ALIGN: left"><b>Ingredients:</b></div><div style="TEXT-ALIGN: left"><ul><li>1 1/2 cup chopped yellow onions or one onion</li><li>1 tablespoon good olive oil</li><li>1 teaspoon kosher salt</li><li>1/2 teaspoon ground black pepper</li><li>1/2 teaspoon fresh thyme leaves (b/c Ina always uses thyme)</li><li>little less than a 1/4 cup worcestershire sauce</li><li>little less than 1/2 cup chicken stock</li><li>3/4 teaspoon tomato paste</li><li>2 1/2 lbs ground turkey breast</li><li>3/4 cup plain, dry breadcrumbs</li><li>2 regular size eggs beaten</li><li>little less than 1/2 cup ketchup</li></ul><div><span style="LINE-HEIGHT: 15px; COLOR: rgb(61,61,61)font-family:arial, helvetica, clean, sans-serif;font-size:13;" class="Apple-style-span" ><h2 style="PADDING-BOTTOM: 0px; MARGIN: 7px 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; COLOR: rgb(61,61,61); FONT-WEIGHT: bold; PADDING-TOP: 2pxfont-family:'trebuchet ms', sans-serif;" ><span class="Apple-style-span" style="font-size:small;">Directions</span></h2><h2 style="PADDING-BOTTOM: 0px; MARGIN: 7px 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; COLOR: rgb(61,61,61); FONT-WEIGHT: bold; PADDING-TOP: 2pxfont-family:'trebuchet ms', sans-serif;" ><span class="Apple-style-span" style="font-size:small;"><span style="LINE-HEIGHT: 21px; FONT-WEIGHT: normalfont-family:arial, helvetica, clean, sans-serif;" class="Apple-style-span" >Preheat oven to 325 degrees F.</span></span></h2><h2 style="PADDING-BOTTOM: 0px; MARGIN: 7px 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; COLOR: rgb(61,61,61); FONT-WEIGHT: bold; PADDING-TOP: 2pxfont-family:'trebuchet ms', sans-serif;" ><span class="Apple-style-span" style="font-size:small;"><span style="LINE-HEIGHT: 21px; FONT-WEIGHT: normalfont-family:arial, helvetica, clean, sans-serif;" class="Apple-style-span" >In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature. </span></span></h2><h2 style="PADDING-BOTTOM: 0px; MARGIN: 7px 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; COLOR: rgb(61,61,61); FONT-WEIGHT: bold; PADDING-TOP: 2pxfont-family:'trebuchet ms', sans-serif;" ><span class="Apple-style-span" style="font-size:small;"><span style="LINE-HEIGHT: 21px; FONT-WEIGHT: normalfont-family:arial, helvetica, clean, sans-serif;" class="Apple-style-span" ><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased </span><a style="OUTLINE-STYLE: none; COLOR: rgb(30,123,172); TEXT-DECORATION: none" class="crosslink" href="http://www.foodterms.com/encyclopedia/sheet-pan/index.html" debug="464 472"><span class="Apple-style-span" style="font-size:small;">sheet pan</span></a><span class="Apple-style-span" style="font-size:small;">. Spread the ketchup evenly on top. Bake until the internal temperature is 160 degrees F, the full portion recipe calls for 1 1/2 hours so try cooking for 50 minutes and check the temp. </span><span class="Apple-style-span" style="font-size:small;"> (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.</span></span></span></span></h2><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></span></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-5739372512528727256?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com0tag:blogger.com,1999:blog-4644235262948261827.post-69877662396816939522010-11-19T15:37:00.000-08:002010-11-19T17:02:52.409-08:002010-11-19T17:02:52.409-08:00<div align="center"><span style="font-size:130%;"><strong><span id="SPELLING_ERROR_0" class="blsp-spelling-error">Piatti</span> -- Santa Barbara</strong></span></div><br /><div align="center"></div><br /><div align="left">In Italian <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Piatti</span> means plates. To me, <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Piatti</span> means dinner with Mom. The <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Montecito</span> gem is tucked in back of the upper village shopping center off San <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Ysidro</span> Road, right next to Pierre <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Lafond</span> and Co., the market, deli, cafe and wine bar that has become a Santa Barbara institution. The main draw for us is <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Piatti's</span> outdoor patio which sits along a meandering stream and is outfitted with a beautiful fireplace. <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Piatti</span> has become our local escape to Italy, even if just for several hours... </div><br /><div align="left"></div><br /><div align="left"></div><div align="left"><span id="SPELLING_ERROR_8" class="blsp-spelling-error">Piatti's</span> food probably won't be winning a Michelin star nor a James Beard award, but the restaurant is turning out some fine Italian food. I have found the food to be fairly consistent and the service always good, if not very friendly. This is a local's spot. We cannot go in without running into family friends or my Mother's elementary school students. It's where the neighborhood congregates and there is always a warm, friendly vibe permeating the inviting space. It is also great for families with young children. They are quick to bring the kids paper and crayons so their parents can enjoy that first cocktail. </div><br /><div align="left"></div><br /><div align="left"></div><br /><div align="left"></div><div align="left">The salads are quite large; I have often ordered the small salad as my lunch entree. My personal favorite is their spinach salad. The spinach leaves are so fresh and the dressing has a perfect sweetness to tame the bitterness of the leaves. Also noteworthy are the <span id="SPELLING_ERROR_9" class="blsp-spelling-error">tricolore</span> and Caesar salads. Really, you cannot go wrong with any salad at Piatti. Their pizzas and pastas are very good as well, everything is <span id="SPELLING_ERROR_10" class="blsp-spelling-corrected">homemade</span>. My favorite pasta is the <span id="SPELLING_ERROR_11" class="blsp-spelling-error">papardelle</span> with shrimp in a light white wine and lemon sauce. It is divine. All of the pastas are offered as half orders as well, a nice touch and not seen often enough on menus. We like to split a salad and order our own half portions of pasta. As for proteins, their meatloaf is made with veal and is quite indulgent and rich. It is often taken home and used for a <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">sandwich</span> the <span id="SPELLING_ERROR_13" class="blsp-spelling-corrected">following</span> day. The seafood entrees are always nice and light as well. </div><br /><div align="left"></div><br /><div align="left"></div><br /><div align="left"></div><div align="left">The wines by the glass are priced very fairly. Another draw to the restaurant for me is that they serve <span id="SPELLING_ERROR_14" class="blsp-spelling-error">Sonoma</span>-<span id="SPELLING_ERROR_15" class="blsp-spelling-error">Cutrer</span> by the glass, one of my most favorite buttery chardonnays. I believe it is priced around $12 a glass which is unheard of anywhere else but particularly for <span id="SPELLING_ERROR_16" class="blsp-spelling-error">Montecito</span>. In fact, all their prices are fair and I am sure that has a lot to do with why the restaurant is always packed.</div><br /><div align="left"></div><br /><div align="left"></div><br /><div align="left"></div><div align="left">If you're staying at the San <span id="SPELLING_ERROR_17" class="blsp-spelling-error">Ysidro</span> Ranch and feel like heading down the hill for something a little more casual and have already done the Plow and Angel, you can't beat <span id="SPELLING_ERROR_18" class="blsp-spelling-error">Piatti</span>. The most telling part about a restaurant, to me, is it's loyalty and whether or not the locals frequent it, <span id="SPELLING_ERROR_19" class="blsp-spelling-error">Piatti</span> happens to be one of those places. For me, it means coming home to Mom. </div><br /><div align="left"></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-6987766239681693952?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com0tag:blogger.com,1999:blog-4644235262948261827.post-37688903765708463142010-04-16T11:30:00.000-07:002010-04-16T21:53:10.430-07:002010-04-16T21:53:10.430-07:00<div align="center"><strong>The Tasting Kitchen</strong></div><div align="center"><strong></strong></div><div align="left">I had heard so much about the "takeover" from Conni Anderson's Swedish themed A/K, to the Tasting Kitchen, a restaurant opened by a group of young ex-Portlandites. It had already reached high acclaim in the first year it had been open. I am always cautious before blowing $100 on a meal and tend to read up on the reviews. But, Jonathan Gold hailed it as one of LA's best and there was very good local Venetian buzz. So when my old book group proposed that we reunite there, I was happy to do my own personal "research." </div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"><br /><br />When I arrived a bit late the girls were noshing on a cheese plate and pork rillette. Now a cheese platter is hard to do wrong, in my eyes, and it was top notch. But the rillette was mind blowing. I have found a new love for pate's and rillettes. I hugely enjoy fatty organ meats whipped up in a jar and covered in aspic (meat jelly). I don't think there is anything that I enjoy more these days and their's was nothing short of incredible. In fact, it was so good that I met a friend the following night for more. </div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"><br /><br />They have some interesting combination plates. We ordered kumamoto oysters which were to be chased by a thin slice of salami. It was an interesting pairing but I think I prefer to relish in that 'fresh from the sea' taste from the oyster. There were several other oyster pairings that sounded equally intesreting but next time I would just go the straight oyster-and- lemon route. </div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"><br /><br />They had some very nice wines by the glass, most of which were Italian or Spanish. I think the average price per glass is $13 which is a tad bit steep. I think next time I went I would order one of the signature drinks, they looked great and all the ingredients were, of course, farm fresh. Eveything was. I was very impressed by all of their locally sourced veggies and proteins. It's very apparent that everything at the Tasting Kitchen was plucked from the ground merely days ago, if that. Their farmer's market platter is a must order. It changes daily according to what the chefs grabbed at market. </div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"><br /><br />The proteins were also great. We ordered braised short ribs which were divine. The meat was succulent and tender and it literally dripped from the bone. The sauce was a wine reduction that was not too overpowering nor too sweet. And there was the perfect amount of fat; I never like too much fat but they are ribs after all and there has to be a some fat to enhance the flavor. These were perfection. </div><div align="left"></div><div align="left"><span style="font-size:0;"></span></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"><br /><br />The two times I have gone to the Tasting Kitchen were both very fun and experimental. I have only sat at the communal table and the bar. When I back (hopefully soon) I'd definitely sit at the bar again. The bartender/ mixologist was one of the Portlandites and he was very knowledgeable about every dish and ingredient. Actually, they all are. But since there are so many small plates and I wanted to know the right ones for me, the bar is the place to go to get constant recs, not to mention quick cocktail service. I cannot wait to go again. </div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-3768890376570846314?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com0tag:blogger.com,1999:blog-4644235262948261827.post-34357023367622070472010-04-14T15:13:00.000-07:002010-04-16T11:30:01.418-07:002010-04-16T11:30:01.418-07:00Brunching on the west sideIt's been about two or so years since my last post, not that anyone reads this anyway... But I have been finding that many Angelenos are stumped on where to get the best brunch. I thought I would jot some of my favorites down:<br /><br /><strong>Boozy brunch</strong>- Hals's Bar and Grill. It is my boyfriend's VERY favorite. The Bloodies are great and the Eggs Beny are fabulous, they have options for both vegetarians and carnivores. My personal favorite is the omelette with chardonnay onions, cheddar cheese and bacon (I order egg whites to offset the rest of the fat). They also give you biscuits and mini muffins to start served with whipped butter and jam. I love a place that gives you breakfast apps.<br /><br /><strong>Pretty Patio</strong>- The Rose Cafe has a gorgeous, giant patio in a lush garden setting. Their brunch menu is rather large and has tons of options. And I always hate waiting for a table when I'm starved after a morning workout but at the Rose there is rarely a wait. I love their deli case salads and breakfast burrito. Fish tacos are great for lunch as well.<br /><br /><strong>By the Beach</strong>- Shutters, need I say more? Be prepared to wait and pay a hefty valet fee. But what an amazing spot.<br /><br /><b>With your girls- </b>World Cafe is always fun with groups, great patio and it always smells good. After the Farmer's Market on Sunday mornings, gather friends around a table. Food is not why we go but when you are with the girls, who cares! Order some cheap chard, have it chilled and order up some small dishes to share. They do a great hummus plate. I prefer their apps to their entrees.<br /><br /><b>Romantic- </b>Geoffrey's of Malibu is so unbelievably beautiful. Mimosas are the best in town because they use quality champagne, but they do not come cheap. The food is to die for and you cannot forget that view. It is the best in all of LA or Santa Barbara counties, for all I am concerned.<br /><br /><strong>French Breakie</strong>- Anisette Brasserie- Most amazing oysters and french onion soup. They do their eggs very well. I would KILL for one of their bloodies, too. They do it all right. To save some do-re-me, go for brunch vs. dinner.<br /><br /><b>Best scrambles</b>- The Omelette Parlor on Main Street. I love their scrambles and omelettes, I always order egg whites and they do them well. They also have fantastic potatoes and I don't even like potatoes. Very low key and zero attitude.<br /><strong></strong><br /><strong>Best brunch time burger- </strong>Three Square Cafe and Bakery. The old Rockenwagner bakers are at it again. The pretzel bun makes this burger so other worldly. And those grilled onions mixed with high quality meat... scrumptious. If not in the mood for a burger, try their bratwurst, grilled onions and eggs. Also divine.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-3435702336762207047?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com0tag:blogger.com,1999:blog-4644235262948261827.post-44592135335904293582008-10-30T14:38:00.000-07:002010-04-14T15:11:59.099-07:002010-04-14T15:11:59.099-07:00GjelinaI had been dying to try Gjelina, the new Spanish tapas and pizza spot on Abbott Kinney for months. When I thought the newness of it had died down a bit I decided it was time to go. I was unsuccessful in securing a dinner reservation when I called on a Saturday afternoon. My friend and I decided to wait for one of the two communal butcher block tables available to walk-in's. Waiting with wine has never been a problem but we were forced to wait along the eastward facing wall where all of the other waiting diners were as well. Unfortunately, this is the only place there is available to wait inside the restaurant as there is no bar. It was not a pleasant waiting experience and it became unbearably warm not to mention crowded and loud (as S. Irene Virbila had warned in her column). It's really too bad they can't do something in the way of a wine bar area. I would not want to do that again.<br /><br />We were told we could order wine from a server while we waited against the wall but that took a good half hour to track a server down, they don't come to you. And when we were finally seated, which took a little over an hour, they had forgotten or lost our bottle of Qupe Syrah and it took another twenty minutes to recover. The two glasses we had while we waited for our table were comped which was a relief. When the waiter finally came and took our order we asked them to space out our apps and pizza but it ended up all coming at the same time and very quickly at that. We were really frustrated until our food came. I must say, if the restaurant is lacking at all in space or organization, the food was amazing. We ordered the artichoke appetizer, the braised pork belly and a mushroom and truffle pizza. Now I am a fan of all the Abbott Kinney restaurants and, Joe's aside, there is nothing comparable to the quality of food at Gjelina in the neigborhood. The menu is very small but the ingredients are amazingly fresh and of the highest quality. The pizza almost seems reminiscent of those at Mozza, thin crust with perfect proportions of cheese to toppings and cooked in a wood burning oven. We skipped dessert because after the waiting and dining at a communal table we were too hot and ready to get out of the noise trap.<br /><br />I would strongly suggest making a reservation at one of the outdoor patio tables if you want to try Gjenlina. The food is so beautiful but securing an outdoor table would be the only way I would go back. I'm sure they will work out more of the kinks in terms of space and service and continue to create some beautiful dishes. It's a nice addition to the neigborhood but just takes some planning in advance for the best possible dining experience.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-4459213533590429358?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com0tag:blogger.com,1999:blog-4644235262948261827.post-37506133607284537442007-08-01T14:52:00.000-07:002012-08-06T15:02:33.384-07:002012-08-06T15:02:33.384-07:00Why I blogMy blog won't be filled with journal entries or a be a personal mission statement of any sort. My purpose here is to help those in need of advice on simple recipes as well as where to eat in Los Angeles and Santa Barbara. Whether it be restaurants or favorite dishes, I have many favorites and will share them in this forum. My idea began after offering advice to colleagues, friends and strangers alike on one common topic: my favorite places. It may boil down to a matter of taste, I do realize, and only in an effort to gain some credibilty will I add that, so far, every suggestion I have made has been a good one (so I have heard). Why, you may ask, would anyone seek my advice? I have no idea, I just hear that people seem to really enjoy my suggestions. Please feel free to disagree.<br />
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I grew up in Santa Barbara and went to school there as well (UCSB). Because my family and friends are still there, I am a frequent weekend visitor. Everytime I reach the Santa Barbara County line I remember why Santa Barbara is such a great weekend destination particularly for we Angelinos who need to slow down, recharge and breathe in some clean air. Whether it's wine tasting or beaching, one cannot help but take in the crisper, cleaner air and know that things will be better, at least for the weekend. No traffic. No aggressive drivers. No honking. A weekend or longer in Santa Barbara will leave the hungry or ready to shop satisfied and then some. The restaurant scene is fabulous. Foodies the world over will be content in knowing that their culinary fantasies can truly be met on the California Riviera. The nightlife pales in comparisson to that of LA but that's probably not why most people come to Santa Barbara in the first place. Bars and lounges are more the local flavor. And the amazing brunches will make you happy you didn't stay out all night.<br />
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My post Santa Barbara days have been spent in Los Angeles. I'm coming up on my fourteenth year in the city of Angels and have to say that the best part of living here are the restaurants. My area of knowledge really lies in the west side eateries, i.e Santa Monica and Venice, but I will defintely venture past the 405 for some high quality food ala Ink or the Bizarre. There is nothing that makes me happier than grabbing the LA Times first thing on Saturday morning for the notorious food critic, Miss S. Irene Virbila's write up. And I do get a lot of my dining ideas from Miss Irene (and often disagree). Jonathon Gold has also been influential, his knack for the obscure and off the beaten path has given me new inspiration; he really knows his ethnic hole-in-the-walls and I am in no way scared to try them. NYC aside, I think we live in the food mecca of the country; LA is such an amazing city when it comes to food and there is no city I would rather sink my money or my mouth into.<br />
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Having worked in the entertainment industry all of the thirteen plus years I have lived in LA, I have definitely taken clients to a fair share of watering holes. Of course, with age, my tastes have changed and loud, crowded Hollywood bars and clubs have been traded in for outside tables at hotel bars or restaurant patios. I am a wine enthusiast and almost equally love a good beer. I do know some great old dives but that is not my forte, by any means. I like a place where I feel comfortable. Like the restaurants in LA, there are a slew of watering holes and finding the right one is like finding a needle in a haystack. But once you do find it-- you'll want to keep going back...<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4644235262948261827-3750613360728453744?l=jplasb.blogspot.com' alt='' /></div>PJenniehttp://www.blogger.com/profile/03106023417123412906noreply@blogger.com0