Wednesday, August 31, 2011

Chomping Ground // Los Angeles Wishlist

Photos courtesy of the below restaurants.

More than a handful of new and exciting places have popped up all over town in the years I have been away, so I'm looking forward to tasting all that the city has to offer. Since my move (back) to Los Angeles, there has been a bourgeoning of a new generation of restaurants; young chefs and cooks are opening establishments with revolving menus where simplicity is key. No-frills-food with carefully designed interiors and incredible graphic design seems to be everywhere now. But that's a good thing.

Just a few new places on my palette wishlist.... :

Osteria La Buca
5210 Melrose Ave
Hollywood, CA 90038
(323) 462-1900
Neighborhood: Mid-City/Wilshire

Artichoke's Heart
9010 Melrose Ave
West Hollywood, CA 90048
www.artichokesheart.com/
Neighborhood: West Hollywood
Froma
7960 Melrose Ave
Los Angeles, CA 90046
Neighborhoods: Mid-City West, West Hollywood

Pizzanista!
2019 E. 7th St.
Los Angeles, CA 90021
Neighborhood: Downtown

Local
2943 W Sunset Blvd
Los Angeles, CA 90026
Neighborhood: Silver Lake
silverlakelocal.com

The Kitchen
4348 Fountain Ave.
Los Angeles, CA 90029
Neighborhood: Silver Lake

Son of a Gun
8370 W. 3rd St.
Los Angeles, CA 90048
Neighborhood: Mid-City West

Sotto
9575 W. Pico Blvd.
Los Angeles, CA 90035
www.sottorestaurant.com
Neighborhood: West Los Angeles

The Deli at Little Dom's
2128 Hillhurst Ave.
Los Angeles, CA 90027
Neighborhood: Griffith Park/Los Feliz






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Thursday, August 4, 2011

From the Market // Shishito Peppers



Absolutely my favorite veggie at the moment. Shishitos are definitely the mildest of peppers, similar in spice (or lack of spice) as bell peppers. They look hot, but trust me, even the seeds are very very mild. The best way to prepare these are to flash saute them in a pan of vegetable or canola oil - you can use olive oil, but since olive oil has a very low smoking point, it will just end up smoking up your kitchen. I like using canola oil since the flavor is mild and it's great to flash saute/fry anything.
You can add fresh garlic at the very end of the saute process. I usually toss them around after the skin starts browning and blistering. Add a pinch of salt and you have an amazing appetizer and/or snack. There is a great restaurant in Chicago, Girl & the Goat, that had a Shishito Pepper appetizer with miso and parmesan cheese. It was out of this world!
I got these beauties from Happy Boy Farms last weekend; one of my favorite farmers in the Bay Area. Also check out their amazing herb selection and salads-in-a-bag (often with fresh, edible flowers in the mix). 
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