Dinner by Heston Blumenthal, London UK

Meat Fruit: Mandarin, chicken liver parfait and grilled bread. This is their most famous dish and it was incredible! 

Powdered Duck Breast: braised and grilled red cabbage, spiced umbles and pickled cherries

I'd been dying to eat at Heston Blumenthal's restaurant The Fat Duck in London for years, it's been one of those bucket list restaurants for me for as long as I can remember. But because it's now closed and I was visiting London over the summer, I thought I'd try Blumenthal's equally lauded restaurant Dinner in the Mandarin Oriental Hotel. The menu at Dinner is an homage to historic British gastronomy. Some of the recipes they use date back to 14th century. And it's a very meat centric experience for sure. It's collected all the accolades possible, two Michelin stars and was ranked #7 on the S. Pellegrino World's 50 Best Restaurants in 2015. I have to mention that the service was exquisite. The ambiance was modern, sleek with lot's of windows and glass and very aesthetically pleasing. There is no tasting menu so one can order a la carte as they choose. I had a starter and a main and paired each course with an incredible glass of wine. I don't often dine like this and Dinner was a total experience. It's definitely a splurge but well worth saving up for. 

Jon & Vinny's -- LA

Love caprese like yours truly? Jon and Vinny's happens to have the best I have ever had outside of Italy. They use a creamy burrata rather than the typical mozzarella and it is a plate of fresh, luscious heaven. I happened to be on a glutton, dairy, sugar and alcohol free sabbatical upon my first and only visit so I missed out on a lot of what they are most famous for. But I simply had to try the burrata because as everyone knows about me, cheese is my weakness. And the tomatoes! I know we're moving away from tomato season but because the nice weather hasn't seemed to abandon us quite yet here in Southern California, I'll bet you can still manage to secure some tasty, in season tomatoes at Jon and Vinny's. Like I said, I missed out on their very well reviewed pies and dessert too. I'm planning to update again at some point as soon as I'm able to return. the takeaway here is that if you're planning a dinner in the LA area and want to impress your guests, Jon and Vinny's should top your list.

412 NORTH FAIRFAX AVE, LOS ANGELES, CA 90036
(323) 334-3369

HOURS
SUN - SAT | 8:00AM - 10:00PM

Ca's Patro March -- Mallorca

I spent a week in Mallorca over the summer and it was one of the most incredible trips I've ever taken. I had no idea what to expect and was bombarded by insurmountable beauty every where I turned. What I wanted to share on the blog was my experience at Ca's Patro March on the north side of the island in Deia. My friend and I had heard that this was the restaurant where they shot an unforgettable scene in the Night Manager. It's a cliffside seafood restaurant overlooking a cove with crystal blue water. Yachts, boats and swimmers are all that you will see when you gaze out into the sea. The restaurant is very casual, some patrons were actually scaling the rock wall to join their friends at their table so swimsuits did not seem to be discouraged.

We took a bus from Palma up to Deia which is about an hour ride. What nobody told us was that the bus would drop us off at the top of town where no cabs would service us down to the restaurant which was a steep three miles down a winding road. And what goes down must come up was all that we were thinking! After about an hour down the snaking road we found our way to Ca's. There was an hour wait so we settled in and enjoyed the view. The second photo is of the view from our table and it was glorious -- could hardly believe it was real. The menu was chalk full of fresh seafood options and I don't think you could order anything wrong. I ordered prawns in garlic and olive oil that was actually crackling hot when it arrived at the table. Kiran ordered fried anchovies which she loved. But as good as the food was I don't think that is why you visit Ca's Patro March. It is a total experience. I have never been as awe stricken of a restaurant setting, it literally took my breath away. And I will mention that we found a hiking path on the way back up that was shorter but steeper and it was brutal in the 95 degree weather but it was totally worth it. It's a memory I will have for a lifetime - these are the experiences that I live for and I felt compelled to document it here.

Grilled Flank Steak

This summer has meant having friends over to the pool and grilling it up and this flank steak recipe is the easiest thing I have cooked all summer which makes it a great option when entertaining. And let me start by saying how rarely I eat red meat. Every few months I'll indulge in a great burger or a fillet and because flank steak is so lean, I thought it would be fun protein to try out and I've now prepared it three times. What makes this cut of meat so ideal for grilling is that because it's so thin, it takes only a few minutes to cook. There are numerous different marinades you can use but the one I am including is totally delicious and super easy. I cut 1/4 inch slices about an inch apart across the grain and on both sides to let the marinade permeate the meat. I like to marinade the steak for at least two hours before grilling and if I'm really prepared, overnight. Here's the recipe:

• 1 lb. flank steak (I get mine at TJ's and it's very affordable)
• 1/3 C EVOO
• 3 cloves minced garlic
• 2 Tbsp apple cider vinegar (the healthiest vinegar option)
• 1/3 C soy sauce
• 1/4 honey or maple syrup
• 1/4 tsp ground black pepper

First mix together all the marinade ingredients in a bowl and pierce the steak. Place the meat in the marinade and make sure the meat is fully coated. Then pour the entire mixture and meat into a ziplock bag and marinate from two hours to overnight. 

To grill: Set the grill to high heat on one side and low on the other - should take about 15-20 minutes to pre-heat. After the grill is heated, remove the meat from the ziplock bag and place on the hot part part of the grill and sear it for about a minute or two on each side. Next move it over to the cooler side of the grill and cook covered for another few minutes to your preferred wellness. Because the meat is so lean, it can get tough if cooked too well so I suggest cooking to a nice medium rare. Let the meat rest for about 10 minutes and then with a good sharp knife, slice the steak thinly across the grain. I like to serve with garlic bread and a nice salad. 

Tres Lune, Santa Barbara

Looking for high quality Italian fare in Santa Barbara? Tres Lune is always my families go-to spot. Not only is the food divine but it's distinctively New York or San Francisco in feel, a super cozy neighborhood joint. Every time I dine at Tres Lune I always run into family friends so it's seemingly  a locals spot. It's nestled on quaint Coast Village Road in the heart of Montecito and it feels very laid back in comparison to bustling State Street in downtown Santa Barbara.

My favorite dish is their branzino, which is deboned and beyond fresh and flakey. But over the weekend I tried their linguine in saffron with lobster in a porcini mushroom sauce and oh my God! It was so incredible. I'm not one to typically order pasta and moreover a pasta in a cream sauce but this was so worth the splurge.

They have a huge wine list and really interesting and good Italian wines. Cocktails are on the small side so I usually try a glass of something unique and Italian. Their tiramisu is one of the best in town. I realize that there  are a lot of Italian options in Santa Barbara but this one is worth a visit.

1151 Coast Village Rd.                               
Montecito, CA 93108
(805) 969-2646

Baked Chicken Breast in Turmeric

I have a tendency to make a dish that I love on repeat for weeks on end and this one is no exception. I never get sick of this chicken because I can use it so many ways and because I know how good for me turmeric is. In fact, I put a teaspoon of turmeric in my green juice every morning -- it's so unbelievably good for fighting inflammation so I try to use it wherever I can... I love to throw the chicken in a pita with some garlic spread from TJ's (obsessed), lettuce, feta and drizzle with my Greek salad dressing: http://pjennieeats.blogspot.com/2016/04/greek-salad.html. Or throw it atop a greek salad. I find that baked chicken can get really dried out but because I coat the chicken in an olive oil mixture, it stays really juicy. Here's the chicken recipe:

• 2 large chicken breasts halved
• 1/2 C EVOO
• 1 TBSP turmeric
• 1/4 Tsp cayenne or chilli powder

Always remove your protein from the fridge for 30 mins before cooking. Preheat oven to 400 degrees. Next salt both sides of the chicken. Mix together the EVOO and spices. Using a brush, coat the oil mixture on both sides of the chicken. Pop the chicken in the oven for 15 minutes and then flip and heat an additional 10 minutes. Let cool and then use as you like. I like to double recipe and have in my fridge when I have little time to cook after work. 

Chia Pudding

I've been prepping and eating this chia pudding recipe for months on end now for breakfast. Chia pudding is amazing not only for it's health benefits but also because it never tastes the same with all the topping variations I like to explore. My go-to is simply tossing some fresh fruit on top. I like to double the recipe on a Sunday and bring it to work to have for the week as well as what ever toppings I'm feeling. I also use almond milk and some coconut cream to thicken and sweeten so it's 100% vegan.  It keeps my full for hours!

Here's the recipe:

• 1 C unsweetened almond milk
• 1/2 C coconut cream or coconut milk  
• 1/3 C chia seeds (again, TJ's has a bagged container that I use)
• drizzle of maple syrup
• Dash of vanilla

Whip the pudding up and refrigerate over night. It will thicken by the morning and ready to eat. Shredded coconut, shredded almonds and honey are another favorite way to eat it but add whatever you like and enjoy! 

Turmeric & Coconut Milk Veg Bowl with Poached Eggs

Looking for a quick and healthy recipe? Well, it's been a while and although I haven't posted for ages, I've certainly been cooking and eating a lot! This particular dish has been on repeat for over a month now and for numerous reasons, most of which because it's incredibly savory and delish.  The other being that last year I threw my back out and ended up in the ER only to discover I have something called degenerative disc disease in my lower back. I've experienced chronic pain for almost a year now and have been determined to try every possible method of healing myself from within through food and supplements as well as through physical therapy, acupuncture, etc. One healing method I've read a great deal about is incorporating turmeric into your daily diet as it's an anti-inflammatory healing agent that's been used throughout the ages. I've been tossing 1/2 a tsp. into my daily morning pressed juice as well cooking with it most nights. Thank God I love it! When I found this recipe it was meant to be a vegan dish but my philosophy has always been to throw an egg on it!  And now that I have mastered the art of egg poaching (recipe included), I really love what the runny yolk does to flavor this dish, not to mention the added protein. Here's the recipe:

1 C Brown basmati rice
1 13.5oz. can full fat coconut milk
1/2 C water
1/2 head broccoli chopped
1 C shredded carrots
2 tsp turmeric
3 bay leaves
2 Tbsp coconut oil
1/2 shallot diced
2 cloves garlic diced
1 lime for garnish
chopped cilantro for garnish

To start, boil your rice. You can use white rice or anything you like I just happen to like the health benefits of brown rice and this one from TJ's is great. One cup of rice to two cups water covered and boiled for about 30 minutes should do the trick. While it cooks...

Throw the coco oil into large pot and heat on medium until it's in oil form. Add shallots and garlic and cook 2 mins until translucent. Add the coco milk and water and bring to a boil for about 2 mins. Add the turmeric and the bay leaves. Next, add the veg and bring back to a boil for a few mins then lower heat and let simmer for 15 mins...

Have a taste and perhaps season with some salt and pepper, I like to sprinkle the curry boil with cayenne pepper for some added heat and add'l healing properties as well. Simmer for an add'l 5 minutes. Then throw some rice in a nice big (pretty) bowl and top with the mixture. If you're at all like me and love an egg atop anything! Here is the greatest poached egg recipe:

Boil water. Add 2 Tbsp. white vinegar (so the egg whites don't separate whilst boiling). Add some salt to the water. Crack eggs into small measuring cups so that the egg yolks don't break and you can lower the eggs into the boiling water without the whites separating. Add eggs to water and let boil for 3-4 mins for perfectly runny yolks.

Remove eggs from water with a slotted spoon as to let the water drain out. Throw on top of the rice/ curry bowl and you have literally the most savory, rich and healthy meal EVER. Oh, and if you want to be totally crazy squeeze a little fresh lime juice and chopped cilantro on top as well. ENJOY. 

Best Fillets Ever

If I want to cook to impress, this is absolutely my go-to dish. But it's certainly not lite eating. The two secrets that make this recipe sing are 1. searing the meat in a VERY hot cast iron skillet and 2. The salty butter you pop on top when you throw your steaks in the oven. I should mention that I have been making these bad boys on Friday nights before my long Saturday morning runs and they have provided me with so much energy! There are so many conflicting studies on whether to carb-load vs. protein-load prior to race day but a big juice steak has been working for me so when my half marathon rolls around, this is what I'll be eating the night before. But I digress, per usual. Here is the recipe for two:

• 2" thick grass fed fillets from a good butcher, 8-10 oz each. I've been getting mine at Whole Foods & Gelson's
• 2 Tbsp salted butter (I like to stick to the super organic kind as well, you taste the difference)
• EVOO
• Kosher salt
• Cracked pepper

Here is what you do:

• Remove your steaks from the fridge an hour before preparation and coat with olive oil and then cover in Kosher salt and cracked pepper (very important for the proper crusty sear)
• When ready to cook, preheat oven to 425 degrees
• Heat the cast iron on high heat for 5-7 minute, I put a dash of olive oil in the pan. You want to see the pan steaming (open your doors or set the kitchen fan on b/c you will set off the smoke alarm)
• Pop the steaks in pan and sear on 5 different sides for two minutes a side. (top, bottom and three edges)
• Place 1 Tbsp of butter on each steak and transfer to the oven. Cook for 6 mins for medium rare, 8 for medium
• Let the steaks sit for 10 minutes after removing from the oven, this is VERY important. I like to take a spoon and pour the pan drippings, aka butter, over the steaks several times to really let the buttery flavor permeate the steaks. Don't cut into the steaks before serving, this destroys the process!

I like to serve with either roasted potatoes or crusty garlic bread along side a beautiful garden salad with tons of veg. 

Greek Salad

It doesn't take a rocket scientist to figure out how to whip up a great Greek salad but I'm including this recipe on the blog because A.) I believe the Greek dressing recipe is worth it's weight in gold and B.) the salad recipe is intended as a reminder of how simple making dinner at home can be, not to mention healthy. I use the dressing as a substitute for mayo on a sandwich or simply drizzled over roasted veggies. Also, there are lots of variations on the salad ingredients, most often I like to grab a rotisserie chicken and pop some slices atop the salad to make it a complete meal.  I also like to keep a lot of the ingredients aka the pre-made dressing and the bell peppers and cucumbers pre-chopped in my fridge so that when I get home from work all I have to do is cut up an avo and an onion and toss everything into a bowl and voila. The recipe serves four.

The dressing:

• 3 cloves minced garlic
• 1/2 Tsp dried oregano
• 1/2 Tsp Dijon 
• 1/4 C apple cider vinegar (healthiest vinegar option)
• 1 Tsp Kosher salt
• Few turns of freshly ground pepper
• 1/2 C good EVOO

The dressing recipe is more than enough for a salad for four, I like to save it for later use, 3/4 of the recipe is perfect on a salad for four.

The salad:

• 1 bag of lettuce, I'm partial to romaine and butter lettuce and toss in some arugula
• 1 ripe avo, diced
• 1 bell pepper, diced
• 4 oz. crumbled feta
• 1/2 red onion, chopped
• 1 chopped tomato
• 1 diced cucumber