Fancy Dinner

When your boyfriend moves away, you must cook him a fancy dinner. I guess it isn’t an obligation, but when you care about someone as much as I care about Roman, it is kind of a no-brainer. Not to mention, the excitement of a fancy cheese plate can almost help you forget the sad occasion.

Roman mentioned filet a couple of times in the month or so leading up to his departure from Los Angeles, so I decided that beef wellington would be a good start (portobello mushroom wellington for me). I had some asparagus from my CSA delivery and purchased some potatoes to roast.

I heard that I had to try McCall’s Meat & Fish Co. and thought this would be the perfect time to do it. The rumors are true, this place is great. So great that it almost made me want to turn meat-eater again. The employees (and there are only a few - McCall’s is small) are knowledgeable. They know what the animal was eating when it was alive and exactly where it came from. When the cut of filet was slightly lighter than I asked for, the woman behind the counter apologized “I’m sorry we’re coming up short for you today!” I accepted the unnecessary apology. I was more than pleased with what I was getting. Although I hadn’t planned on it, I picked up some white shrimp when I was there. They looked great, so I bought them all.

Next stop was Say Cheese in Silver Lake (right next to Trader Joe’s). I love Say Cheese, but that place is dangerous! I told the guy behind the counter that I wanted to make a cheese plate for a nice dinner and he gave me four cheeses to try, thinking I’d select three. I loved all four and couldn’t choose, so I bought them all. The Gouda (aged 6 years) and Humboldt Fog were my favorites. To compliment my cheeses, I also got some sea salt crackers and fig quince.

While my wellingtons were cooking (recipe adapted from Food Network / Emeril Lagasse), I tossed the shrimp in olive oil with fresh dill and garlic before grilling. I made a dill, paprika butter as a dipping sauce for the shrimp. The asparagus were lightly tossed in olive oil with lemon juice, salt and pepper and the potatoes were coated in olive oil, garlic and rosemary before roasting. When everything was cooked and plated, I topped the wellingtons with a bearnaise sauce. Dinner was served with delicious wine from Jaffurs and Ledson.

Ice Cream Cake for dessert. Mint chocolate ice cream cake.

Although I overcooked the beef wellington slightly (Sacrilege, I know!), everything turned out wonderfully. I hope I can cook another dinner like this for us sometime soon. In the meantime, I’m seeing him this weekend and we’re going to San Francisco, Berkeley and Napa. Maybe we can let Alice Waters do the cooking for us this time around.

Mozza

I’ve been hearing about Mozza for about three years now. Everyone who went raved and insisted that I go. So when I was down to just a couple weeks with Roman in L.A. I wanted to try Mozza with him. In an effort to be slightly more frugal, I opted for the Pizzeria instead of the Osteria. I also couldn’t get a reservation so last minute (and by last minute I mean two weeks prior) at a normal time for the Osteria. I heard plenty of good things about the Pizzeria, so I was happy with my choice.

We were seated promptly and the tables had Mozza envelopes with silverware inside. The service was excellent and although the wine list was very tempting, we decided to skip the wine and splurge on dessert instead. To start we had the Mussels al forno with Salsa Calabrese and the Fried potatoes ceci with herbs. The Salsa Calabrese from the mussels was to die for. I could have dipped bread in that and called it a night. The potatoes were good too, but I’m told I should have picked the fried squash blossoms. Next time…

Roman ordered the Coach farm goat cheese, leeks, scallions, garlic & bacon pizza, which lived up to the hype. He gave me bites without bacon, but I can see how this would be an excellent combination. As soon as I saw burrata on the menu, I knew which pizza I wanted. My pizza had squash blossoms, tomato & burrata. While the blossoms made for a beautiful pie and the burrata was tasty, I don’t think I’ll get this pizza if I return to Mozza.

Dessert was the best part of dinner in my opinion. Roman got the Espresso granita with espresso gelato & chocolate dipped honeycomb and I got the Butterscotch budino, Maldon sea salt & rosemary pine nut cookies. I often use the word complex when describing wine and beer and on occasion for exceptional food, but never for dessert. This dessert was complex. Each bite was sweet, then salty and had a creamy finish. The rosemary pine nut cookies offered a break from the decadent texture of the budino. I think Roman got two bites before I polished off the entire thing.

Overall, I was impressed with Pizzeria Mozza and glad we ended on such wonderful desserts. Their pizza is much prettier than this picture. We were told by a seasoned Mozza diner that pictures are not allowed…we had to sneak one by phone.

Pizzeria Mozza (Open Noon - Midnight)
641 N. Highland Avenue
Los Angeles, CA 90036
1.323.297.0101

Frankies for Dinner

Earlier this week, I headed over to the Eagle Rock brewery to try out their beer and was happy to be introduced to Sumant, the chef of the India Jones food truck. Beer was supposed to be the main event of the evening (and Eagle Rock Brewery was very enjoyable - will definitely go back there) but discovering the India Jones truck trumped our new beer excitement.

We shared the Samosa Spring Rolls, Veggie Tikka Masala, the Potato Paratha and the Mushroom and Cheese Frankie. The Frankie was my favorite and I’m hoping to happen upon this truck a lot more. Complimentary Aranciatas from Sumant and Dave (or maybe Gabe ?) washed down our dinner perfectly.

Support India Jones at tomorrow’s LA Vendy Awards.

Mini Chocolate Cheesecakes

(via Love and Olive Oil)

My friend Allyson and I do a lot of internet food browsing. Most of our e-mails and IMs to each other are recipe exchanges and we have an endless list of dishes we want to try. One such dish was Skillet Gnocchi with Chard and White Beans from Eating Well. Of course I neglected to take a picture of this delicious dinner, but managed to snap a photo of dessert.

These mini chocolate cheesecakes from Love and Olive Oil were also on our list and they came out beautifully. They are the perfect amount, easy to make but look and taste impressive. Next time I make these I will be adding more raspberries. One was elegant, but not quite enough.

Two checks on our food list and happy bellies. YUM!

Square One Dining

Roman and I woke up early yesterday and decided to go to Square One for breakfast. Their amazing french toast had me wondering why I don’t go there more often. When I was visiting Square One on a more frequent basis, I would go with the bourbon-pecan topping with vanilla whipped cream, but this banana hazelnut special was calling my name.

We split the french toast and the veggie omelet with asparagus, squash, basil and goat cheese. Our omelet came with breakfast potatoes and delicious whole grain bread from Bread Bar. Their coffee is always perfect and service warm & friendly.

4854 Fountain Ave., Los Angeles, 90029

Open everyday from 8AM - 3PM.

From the Artful Vegan

My friend Liz gave me The Artful Vegan for my birthday. The pictures are gorgeous, ingredients enticing and it is a challenge. I don’t have a lot of cookbooks containing recipes that intimidate me, but this one certainly does. They are recipes for weekends only, with ingredients that even challenge the knowledgeable employees at Whole Foods.

So here it is, Creole Sauteed Mushrooms and Kidney Beans over Pecan Dirty Rice.

Serves 6.

Creole Sauce

1/4 cup extra virgin olive oil, 1/4 cup all-purpose flour, 2 cups 1/4-inch-diced celery, 2 cups 1/4-inch-diced carrots, 1 red onion cut into 1/4 inch dice, 4 cloves garlic minced, 1 1/2 teaspoons dried thyme, 2 bay leaves, 1 teaspoon espresso ground, 2 teaspoons Spanish paprika, 1/3 teaspoon cayenne pepper, plus more as needed, 1 teaspoon dried oregano, 2 teaspoons nutritional yeast, 2 cups dry red wine, 1/2 teaspoon freshly ground black pepper, plus more as needed, 1/4 cup tomato paste, 3 cups mushrooms stock (I used veggie stock), 1 tablespoon balsamic vinegar, 1 tablespoon tamari, salt

Begin with a roux. Heat 3 tablespoons of the olive oil in a small saute pan over low heat Whisk in the flour. Simmer for at least 20 minutes, whisking almost constantly, to make a deep nut-brown roux. Remove from the heat. Let cool to close to room temperature before using.

Heat the remaining tablespoon olive oil in a heavy-bottomed saucepan over medium heat. Add the celery, carrots, onion and garlic and saute for 10 to 15 minutes, until soft and starting to brown. Add the thyme, bay leaves, espresso, paprika, cayenne pepper, and oregano. Saute, stirring often, for 2 minutes to toast the spices. Add the yeast, and then add the wine and stir to scrape up the browned bits from the bottom of the pan. Add the black pepper, tomato paste, stock, vinegar, and tamari. Decrease the heat to medium-low, and simmer for 15 minutes, or until reduced by one-third. Slowly whisk in the roux, decrease the heat to low, and continue to simmer for another 10 minutes, or until thickened. Remove from the heat. Add salt, black pepper, and cayenne pepper to taste.

Pecan Dirty Rice

2 teaspoons olive oil, 1/2 red onion cut into 1/4-inch dice, 1 clove garlic minced, 1/2 cup pecans toasted and coarsely chopped, 1/4 teaspoon dried thyme, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, pinch of freshly ground pepper, 1/2 teaspoon salt, 1 cup brown basmati rice, 1 1/2 cups water

Pre-heat the oven to 350 degrees F. Heat the olive oil in an ovenproof saucepan over medium heat. Add the onions and garlic and saute for 5 minutes, or until the onions are soft. Add the pecans, thyme, cinnamon, allspice, pepper, and salt. Saute for 1 minute. Add the rice, and saute for 2 minutes, stirring often, to toast the rice. Add the water and bring to a boil.

Cover the saucepan and place in the oven. Bake for 30 minutes, or until the liquid is absorbed and the rice is al dente. (Alternatively, cover and simmer over low heat for 30 minutes). Remove from the oven and let steam still covered for 10 minutes. Fluff the rice with a fork. Serve or keep covered until needed.

Braised Kale

1/2 teaspoon salt, 2 bunches Red Russian or Lacinato kale, washed, stemmed and cut into 1-inch strips, 2 teaspoons extra virgin olive oil, 1 yellow onion halved crosswise and then sliced into thin crescents, 2 cloves garlic minced, 2 teaspoons of umeboshi vinegar

Bring 1 gallon of water to a boil in a large stockpot. Add the salt. Place the kale in the boiling water and blanch for 3 to 7 minutes, depending on the variety, until just tender. Drain the kale in a colander. If not using immediately, rinse with cold water.

Heat a large saute pan over high heat and add the olive oil. When the oil is hot, add the onions and garlic and saute for 2 minutes, or until just softened. Add the drained kale and the vinegar and saute for 2 minutes, or until heated through. Remove from the heat.

Last, but not least…

Creole Sauteed Mushrooms

2 teaspoons extra virgin olive oil, 2 cloves garlic minced, 8 oz. cremini mushrooms halved, 8 oz. shiitake mushrooms stemmed and halved, 8 oz. oyster mushrooms, 1/4 teaspoon salt (plus more as needed), 1 1/2 cups cooked kidney beans, cayenne pepper

Place a large saucepan over medium-high heat and add the olive oil. Add the garlic and saute for 1 minute, or until just starting to brown. Add the cremini, shiitake, and oyster mushrooms and the salt. Saute for 4 minutes, or until the mushrooms are just softened. Add the kidney beans and the Creole sauce and heat through. Add salt and cayenne pepper to taste.

To Serve

You also need: Cornbread (this book has a recipe for that as well), 6 lemon wedges, 12 chive sprigs, plus 2 tablespoons chopped chives, 1/2 cup roasted pecans

For each serving, place a ring of kale around the inside perimeter of a large shallow bowl, such as a pasta bowl. Follow with a ring of rice. Fill the center of the bowl with a portion of the Creole mushroom mixture. Place a wedge of cornbread and a wedge of lemon on the side. Sprinkle the plate with some chopped chives and roasted pecans. Put 2 chive sprigs upright in the center.

A Kind Dinner

My friend Allyson got me The Kind Diet by Alicia Silverstone for my birthday. I was so happy she found a copy for me since the book was sold out after Alicia’s appearance on Oprah. I heard about her book at least a year ago and was curious, but never made the purchase. Well, I am so glad I have it now.

On my drive home from work today I was tired and craving comfort food, maybe pizza? And then I remembered that I have a nearly full box of vegetables from my CSA delivery. How could I forget? I decided to see if I could use anything in the box and Alicia’s book to make a delicious dinner. No grocery store visits, just cook from what I have already. The result was wonderful: Sicilian Collard Greens with Pine Nuts and Raisins (only I used cashews and craisins) and Cuban Style Roasted Sweet Potatoes. I added in some roasted carrots and had a Chocolate Peanut Butter Cup for dessert…Alicia’s version that is. Thank you Alicia Silverstone for great vegan recipes. I can’t wait to try them all.

Sicilian Collard Greens with Pine Nuts & Raisins

1 bunch of collard greens, 2 tablespoons of pine nuts (I used cashews), 3 garlic cloves (peeled and chopped - I used a red onion from the CSA instead), 1 tablespoon of olive oil, 3 tablespoons raisins (I used craisins), 2 tablespoons balsamic vinegar

Use a sharp knife to cut out the central rib and stem from each collard leaf. Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit (you want some water to remain on the leaves).

Toast the pine nuts over a medium heat in a dry skillet for about 5 minutes or until golden. Shake the pan often to keep the pine nuts from burning. Transfer to a plate, and set aside.

Place the garlic and oil in a large skillet, and saute over medium heat for 1 minute or until the garlic is fragrant. Add the damp collards and stir, then cover the pan and cook for 2 minutes longer. Add the raisins and pine nuts, and stir. Cover and cook for 2 minutes. Stir in the balsamic vinegar, cover and continue to cook for 1 to 2 minutes longer.

Cuban-Style Roasted Sweet Potatoes

3 large sweet potatoes (peeled and quartered), 4 tablespoons extra-virgin olive oil, fine sea salt to taste, freshly ground pepper to taste, 1 large garlic clove minced, 1 tablespoon fresh lime juice, 1 1/2 tablespoons chopped fresh parsley

Heat the oven to 400 degrees F. Line a baking sheet with parchment paper, and set aside.

Place the sweet potatoes in a medium bowl, toss with 2 tablespoons of the oil, and season to taste with salt and pepper. Spread the potatoes on the prepared baking sheet, and roast until they can be pierced easily with a knife but still offer some resistance, about 30 minutes. Let cool for 15 minutes or so.

Transfer the potatoes to a large bowl, and toss with the garlic, lime juice, parsley, adn remaining 2 tablespoons of oil. Adjust the seasoning to taste with salt and pepper. Serve warm or at room temperature.

If you want the chocolate peanut butter cup recipe, you’ll have to buy the book ;) Trust me, it is worth it.