WHY RECYCLING TASTES SO DELICIOUS

The great thing about spending so much time on a Sunday feast is that you can take a break from cooking until Wednesday and just heat up leftovers.  Of course, you can always find a decent place from where to order takeout, after all, it is LA.  But I like home cooking because nobody will put more love into your food than you will.   And who doesn’t love pancakes for breakfast??  I used the blini mix from Sunday for today’s breakfast.

For dinner last night (while Rachel was at her house dining on those mouthwatering Sweet and Spicy Chicken Wings), I shredded up a duck leg, boiled some garganelli (similar to penne but more delicate and, in my opinion, tastier), tossed all of that in with the peppers, along with a thin slab of butter, sprinkled some parmesan and parsley, and voila, Pasta ala Leftovers!  I also made a simple salad with a lemon vinaigrette. 

And I’m embarrassed to disclose that I can eat the same thing for three, sometimes four days in a row.  The guy at the noodle place near my house knows my order before I even speak (he has caller I.D.), and I can hear in his voice the pleasure our little game of "guess what I'm going to order" gives him.  Should I be embarrassed and dial *67 next time?  Am I over thinking this?  

M

SWEET N SPICY

Let me paint a lovely picture for you….it’s Friday night, you are sitting in crazy traffic for over an hour in the middle of a horrible rainstorm to get to the airport. After finally getting through the delightful security line, you arrive at your gate. An hour passes reading a magazine and finally it’s about time to board the plane when you hear the last five words you want to hear at that moment; “YOUR FLIGHT HAS BEEN CANCELED.”

Yes, sadly my flight to Colorado was canceled due to weather conditions so I was not able to make my brother his first home cooked meal since returning from overseas. L The good news is I’m going to use my ticket to fly out in a couple weeks and visit him then. The other good news is I was able to attend Maya’s Oscar party and boy was I glad. The food was seriously on point. Smoked salmon and caviar blinis?! Yes please!!

Last night, I had a craving for something spicy and sweet, and found a terrific recipe to fulfill my craving here. Since my grill is currently out of gas, I made these spicy chicken wings in a nonstick pan on the stove. I adjusted the time to 40 minutes over medium heat, turning the chicken every 10 minutes. I also added some shrimp to mix things up. I cooked the shrimp for 2 minutes on each side until pink over medium heat. Finger lickin’ good! The glaze packs a spicy punch, but has a nice sweet tang so you don’t completely burn your mouth off. I am looking forward to trying these out on the grill as soon as I get my gas tank filled up! (I can be quite the procrastinator at times).

R

SUNNY AND WARM WITH A HIGH OF 68

This past weekend we lucked out with the most amazing weather.  The forecast called for a torrential downpour all weekend long, so when I awoke to birds chirping, I realized just how fortunate we are in Southern California.

After my morning latte, I called my girlfriend, Tracie, who was making hot toddies for the Oscar Party (at my house) and we did a quick change of plans with the drink menu.  Since the sun was out, she came up with this delicious recipe idea for a blended strawberry margarita using vodka, frozen Minute Maid lemonade, pineapple juice and frozen strawberries.  She garnished the drink with a slice of pineapple, then topped it off with champagne. It was tart and perfectly tropical and we all pretended for 5 minutes that we were on vacation.

While this delicious frozen drink kept us happy as we watched celebrities arrive to the Oscars, I ducked into the kitchen and assembled the Smoked Salmon with Crème Fraiche and Caviar onto blinis that I had made earlier in the day.  Everyone said it was their favorite part of the night.  I was very pleased if I may say so myself.

But I did a disservice to my guests, who fortunately weren't aware at the time, and to you, my readers, because this takes away any anticipation you may have had to hear about the other dishes I served, since my first course rocked everyone's world.  I understand if you want to click to another website now.

So the blinis were followed by a Pan Roasted Chicken with Sweet Sausage and Peppers that I’d found in Thomas Keller’s Ad Hoc.  It’s truly a great book for all things rich and heavenly but you will spend a lot of time in the kitchen.  There’s a recipe for Soffritto (this is added into the peppers) that takes 5 hours to make.  Yes, much of the time is spent stirring the onions and tomatoes in oil on low heat, but it is so worth it.  The subtle complexity it brings to any dish will be what makes your guests wonder why your food always tastes so divine.  Obviously, I’d love to find a Soffritto-like recipe that isn't so high maintenance, yet tastes just as great.  Email me if you have one, PLEASE!  And because the Oscars are a fancy event, I decided to use duck instead of chicken and nobody seemed to mind.  The duck was so tender and juicy and the peppers were sweet and flavorful.  I'm so happy I have leftovers...

I also fed my guests Roasted Brussel Sprouts, along with Couscous w/ Currants and Toasted Slivered Almonds.  

For dessert (I forgot to take a picture and now there aren’t any cookies left) we had Chocolate Chip Cookies from The Ivy on Robertson Boulevard and some Vanilla Ice Cream with Fresh Strawberries.  A simple, yet extremely satisfying end to a long day of eating and drinking…which I don’t think a lot of celebrities did much of in the days leading up to the Oscars.  Except maybe Natalie Portman because she’s now eating for two (CONGRATULATIONS, Natalie, on your baby and your Oscar!).  But Jennifer Hudson…she obviously hasn’t been eating chocolate chip cookies...or much of anything.  But the girl looks good.  

Which I can't really say about Amy Adams' wardrobe/jewelry choice for the Oscars.  But she's great as an actress.  After all, she did star in Julie & Julia, one of my favorite movies revolving around food.  Coming in second place is Big Night starring Stanley Tucci and Tony Shalhoub.  Stanley Tucci must be a big foodie since he co-wrote and co-directed the film.  Maybe he'd like to be a contributor on our blog someday...

M

THE WEEKEND...

Off to Colorado!

I’m headed to Colorado this weekend to surprise my brother who is returning home from a tour in Afghanistan. I’m most looking forward to cooking him his first home cooked meal in 7 months!! I’m going to leave the choice of meal completely up to him-so I’ll need to think up an extra delicious recipe for it. Wish me luck!

Last time I visited my brother in Colorado, I made the mistake of going on a hike with him. I completely forgot that Colorado was around 6,000 ft above sea level until we were making our way up the rocky incline and I could barely catch my breath. My brother, in ridiculous shape, went breezing past me and patiently gave me encouragement the entire way up.   We didn’t make it to the tippy top, but we got pretty darn high. All I can say is I am glad I did it, but I don’t need to do it again anytime soon! This weekend, I plan on eating, relaxing, and spending time with my family.

 Here’s a shot of the miniature Mt. Everest I battled from my last trip.

Maya, have fun celebrating the Oscars—can’t wait to try whatever you end up making. I have no doubt it will be a hit at your party!

R

Group Date with Oscar

This weekend the stars will be out and about being glamorous and looking magnificent.  And my friends and I will be plopped in front of my TV on Sunday for the Academy Awards Show.  I haven’t yet figured out what I’m going to feed everyone, but I’m thinking a one pot dish like Beef Bourguignon.  Or maybe chili?  But I’ve also been wanting to make Roman Chicken.  Ugh.  Whatever I decide on, I’ll make it on Saturday, then reheat it for the party.  Stews taste better the next day anyhow. 

The weather forecast predicts rain the whole weekend, so this hearty one-dish seems like the way to go and it’ll be low maintenance.  I want to relax with my guests and not have to run around the kitchen like a maniac.  I’ll drink some champagne, hang around the cheese plate, maybe even socialize and enjoy the show! 

Have a safe trip to Colorado, Rachel.  Tell your mom and brother I say hello.  I’ll save you some of whatever I make so we can figure out how to make it better for the next go-around (we like to perfect recipes).   XO

M

FISH ART

I have to be honest, I'm a little reluctant to post the name of my favorite sushi restaurant in LA because it's every regular's best kept secret.

When I first had dinner at Sushi Park (there you go, everyone), I couldn't believe how much it reminded me of authentic Japanese sushi.  My mom is Japanese and I lived in Tokyo for many years, so I do consider myself somewhat of a sushi connoisseur.  Living in Tokyo, I think I took for granted just how difficult it is to create such a masterpiece.  The key is to assemble the sushi with the least amount of ingredients as possible and to use a garnish that creates a perfect harmony with the flavor of the fish.  At Sushi Park, I appreciate the sushi chefs letting patrons know which fish they don't want you to dip in soy sauce.  I see a lot of people in the states dousing their sushi in soy sauce and it masks the flavor of the fish, not to mention, it makes you bloated!

Some fish goes best with just a few drops of lemon juice, like sweet shrimp and some white fish such as sea bream, flounder or flat fish.  Other garnishes, like a dash of salt and yuzu pepper, bring out the sweetness of the fish (yes, surprising).  Also very tasty is grated daikon with a splash of ponzu sauce, which is a marriage of soy sauce and lemon juice (along with mirin, rice vinegar and dashi).  Whatever garnish, everything in moderation is a great way to enjoy your sushi.

Albacore Belly w/ Grated Daikon and Green Onions in a Ponzu Sauce

Blue Fin Tuna, Blue Fin w/ Yuzu Pepper, Toro

Scallop and Oyster w/ a Ponzu Sauce

Yellowtail, Kampachi, Sweet Shrimp

Deep Fried Santa Barbara Sweet Shrimp (great souce of calcium)

Steamed Abalone

Skipjack, Baby Tuna, Crevalle Jack

Uni and Salmon Eggs

Grilled Black Cod

M

A CARROT SALAD YOU SAY?

Don’t get me wrong, I “like” carrots. I enjoy the occasional carrot dipped in some ranch dressing or hummus as much as the next guy….but that’s about as far as my “like” for carrots goes. So, when I saw this recipe here I thought no way could a salad entirely made up of shredded carrots be delicious. But the ingredients looked like such an interesting flavor combination, so I decided to give it a go. It was delicious and so much MORE! It’s a great salad for a picnic, a dinner side dish, or a light lunch. It’s crunchy, sweet, and spicy with a hint of creaminess from the feta. Two thumbs WAY up.

Carrot Salad with Harissa, Feta and Mint
¾ pound carrots, peeled, trimmed and coarsely grated
4 tablespoons olive oil
1 crushed clove of garlic
½ teaspoon caraway seeds (ground
¾ teaspoon cumin (ground)
½ teaspoon paprika
¾ teaspoon harissa* (add less or more depending on how spicy you want it)
½ teaspoon sugar
3 tablespoons lemon juice
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons fresh mint, finely chopped
¾ cup feta, crumbled or chopped into bits

In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt. Pour over the carrots and mix. Add the herbs and mix. Leave to infuse for an hour and add the feta before eating.

*Harissa is a spicy chile paste that can be found at specialty gourmet markets. It’s very popular in France so if you have a French market near you, you will definitely find it there. It’s delicious on almost everything and is very inexpensive. (yay!) This tube only cost $3.00 and it will last me quite a while.

R

TRUFFLES GALORE

The date went well.  I will definitely be seeing him again.  This decision was not swayed in any way by the shaved and/or grated truffles that accompanied each dish during our 4 course meal at Mélisse.  Let's just say that all aspects of the night far surpassed my expectations.  I mean, committing to a Saturday night date is kind of a big deal.  Neither of you has to work Sunday morning, which means the only reason you'd be turning in early is because one of you wasn't feeling it.  

So back to the food.  Mélisse offered either a 4 or a 10 course menu.  I was very impressed.  What didn't impress me were the pictures I took of the food: they don't do it any justice.  And I didn't want to make my picture taking a big production because you have to act like you've been there before, right? So tadaaa...my mediocre pictures of a most spectacular dining experience. The dishes were almost too beautiful to eat...but after my first bite, I concluded that I had found utopia.  It exists at 1104 Wilshire Boulevard in Santa Monica (310.395.0881).

First Course - Red Monterey Abalone (ok, maybe truffles didn't come with every dish) with Celtuce, Salt Cod Cream, Abalone Broth

Second Course - Maine Lobster "Flavors of Thermidor" 2011 

Third Course - Tagliatelle and Risotto with Truffles

And if the first three courses (plus plenty of full-bodied red wine and an amazing selection of gourmet bread rolls) weren't enough, we ordered the Rotisserie Chicken stuffed with Summer Truffles and Morel Mushrooms, Root Vegetables, Sauce Albufera

We learned that ordering this entree actually brought Chef Josiah Citrin out of the kitchen to personally carve our chicken tableside!  

And to everyone's surprise, Chef accidentally dropped a deliciously roasted-to-perfection chicken breast onto the floor.  I didn't know whether to burst out laughing (which was my initial reaction...I was a bit tipsy) or to honor the 5 second rule and dive down to the ground and dust off my breast.  He was fuming and didn't hide it well.  When I saw the reaction of the wait staff, who were silently thanking the heavens it wasn't their fumble, I decided to make light of our somewhat formal and tense surroundings and tell them that I actually preferred dark meat to light.  True story.  I'm sure Chef wouldn't appreciate me blogging about his botched carving job, but I have to say that it only makes him human.  

The food at Melisse will take your breath away and if you haven't been, GO. You'll be talking about your experience for years to come.  I know that I'll also close every Melisse story I tell with, "And they actually charged us for the whole chicken."

But it was well worth it.  As were the calories in the sticky toffee pudding.

M