Watermelon Agua Fresca w/ Fresh Mint

 

Ingredients: seedless watermelon, fresh mint, water

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YUMMYY. I'm a huge fan of agua frescas - of any flavor. Whenever I go to markets or mexican restaurants, I always order them and had always wanted to make them. It was so easy! Some friends were over for dinner and left me with a huge watermelon that served as inspiration. You will need a blender and a fine mesh strainer, or sieve, and a spatula (although a spoon would work just as well).

I chopped up the watermelon in 2-inch cubes and dropped them straight into the blender. I also had some leftover fresh mint and I threw in about three leaves, roughly chopped. I wanted just a hint of mint essence in the drink and thought too much would just be... too much. Just hit the BLEND button and give it a whir. It will get stuck a few times, so I had to stop the blender and shake it up a bit (holding on to the lid), but it will be completely liquefied in no time. It's really important to say that you don't need to add any sugar! If you are using seasonal fruits, there is absolutely no need for added sweetness - plus it would be too sugary to drink and not as fresca.

I set up my sieve over a small bowl and poured the watermelon/mint puree through, pushing it down with the spatula. The key is to get out all the chunky bits, making it as liquid-y as possible - I ran it through the sieve one more time (so twice in total). Make sure not to throw away the watermelon chunks that are leftover in the sieve! Set this aside and freeze it and you've got yourself a nice watermelon and mint granita.

At this point you just have pure watermelon juice, so you need to add some chilled, filtered water. I kept adding to the mixture, one cup at a time, to taste. The watermelon juice itself is too sweet, so the water is really necessary. My watermelon yielded about 4 cups of watermelon juice and I ended up adding 2 cups of water - so a 2:1 juice to water ratio.

Serve chilled, over ice with some mint garnish or even some freshly cut watermelon! (or spiked, with some gin...)

Cabbage Slaw w/ Green Apple + Jalapeno

 Ingredients: green cabbage, purple cabbage, green apple, jalapenos, apple cider vinegar, mayonnaise, salt/pepper

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My 4th of July slaw. I always hated those super creamy, sopping wet slaws, but loved the kinds that were crunchy, refreshing, tangy, and went perfect with a pulled pork sandwich, ribs, or in burgers. I've been researching various recipes and threw this one together, sweating the cabbage first with the apple cider vinegar and salt. Letting this sit for about 30 minutes, allows it to wilt slightly and pulls any additional water out of the veggies (which you can then drain).

I love using apples in savory foods and think their flavor really transforms when you add salt and pepper to them. They add a really sugary and sweet dimension to the slaw and makes it taste even more summery. I was inspired to add raw jalapenos to this recipe, based on the great jalapeno slaw I had last night at Golden State (which went perfect with my burger!). It was very mildly spicy and wasn't completely overbearing.

The mayo was a bit tricky - there are some I know that absolutely hate the idea of mayonnaise, but I found it pretty necessary to use as a combiner which tied all the flavors and textures together. I used a pretty small amount, about two heaping spoonfuls per 2 1/2 lbs. of the cabbage. I tested the slaw without the mayo and it was a bit dry and lackluster, although I know of several slaws that are vinaigrette-based that are excellent (but are more like a salad than a slaw...)

Highly recommend the pre-cut cabbage that comes in a bag to make your life easier! Although there are some coleslaws that look so elegant when the cabbage is cut in squares/cubes, rather than julienned. Some other variations and ingredients you could add: cilantro, lime, beets, carrots, orange zest, orange juice, dill, tarragon, mango..... endless.

¡Tapas! - L.A. style

lista de platos

Grated Organic Tomato w/ Chopped Italian Parsley

Marinated Kalamata Olives w/ Garlic and Red Pepper Flakes

Cold Beet Salad with Orange Zest and Shaved Manchego

Sardines w/ Lime Juice + Garlic

Calabrese Salami

Sauteed Zucchini w/ Portobello Mushrooms + Chorizo

Grilled Sourdough Baguette

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Summer Summer Summer! With the warm weather finally here (maybe not in S.F.) and the Euro 2012 well under way, I was in the mood for a lot of the meals I had in both Barcelona and Provence several summers ago. I decided to experiment with a lot of the dishes, using many ingredients and flavor layers I've never used before. I am most comfortable with French recipes and dishes, but this time I took inspiration from the Basque and Catalunyan tradition.

Smoked paprika, bay leaves, fish, and citrus were things I wanted to experiment with and had a lot of fun with what came out of each of those ingredients. Making sure not to layer more than three flavors, each plato had its own distinct flavor, but all came together to make a great tapas menu. It's my favorite way to eat: little bites of several different plates. You don't come away feeling stuffed and you can extend the meal for hours with great company and great wine, of course.

All of these dishes are so simple, but by far the easiest and most refreshing is the Grated Tomato. All you need is a grater (similar to one you'd use to grate cheese), rubbing the tomato until it's essentially pulverized and almost liquefied. It's best on top of some grilled bread, rubbed with a bit of fresh garlic and topped with olive oil - it could be a meal in itself!

The sardines were the biggest surprise to me and something I've never worked with before. They come in small tins, similar to anchovies; I got the ones in spring water (and not oil). Sprinkled with some lime juice, olive oil, and white pepper, their flavor is completely transformed and sooo good. Don't be scared by the smell of them; the actual taste is much more subtle, mild and very refreshing (similar to tuna).

I never thought to pair beets with orange zest before and again, it was like a match made in heaven. Topped with the subtle nutty flavor of the shaved Manchego made it one of my other favorites of the bunch. 

 

Strawberry Spinach Salad w/ Gorgonzola, Candied Walnuts + Lavender Balsamic Vinaigrette

Ingredients: organic spinach, organic strawberries, Gorgonzola cheese, candied walnuts, lavender balsamic vinegar, olive oil, sea salt

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This is a classic salad that I thought I'd take a stab at, adding my own twist of a lavender balsamic vinaigrette. It's a perfect summer combo, especially when strawberries are just heading into their peak season and are as sweet as can be. There's a myriad of flavor here that really bounces off each other nicely: the sweet tang of the strawberries, the saltiness of the Gorgonzola, and the sugary crunch of the walnuts go perfectly together!

Photo courtesy of kelocity.com

The lavender balsamic vinegar is probably the magic ingredient here and really ties everything together. I snagged a bottle at the incredible Amphora Nueva, an olive oil and balsamic vinegar press company with a tasting room in the Claremont neighborhood of the Berkeley/Oakland border. Out of all the flavors of balsamics (espresso, red apple, vanilla, pomegranate...), the lavender one surprised me the most. I was worried it would be too floral, but it has sweet chocolatey flavor that blooms when you add it to olive oils. 

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Amphora Nueva: Berkeley Olive Oil Works

2928 Domingo Avenue

Berkeley, CA 94705

510.704.9300

Photo courtesy of Poor Taste Magazine

Chomping Ground // Los Angeles: La Maison du Pain

 

5373 West Pico Blvd.

Los Angeles, CA 90019

www.lamaisondupainla.com

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Finally! A decent French bakery in Los Angeles. After months of searching for good quality French bread (comparable to La Farine in Oakland), I finally found this place after a recommendation from a friend. Slightly off the beaten path in the southern part of Miracle Mile, the croissants, baguettes, pains aux chocolats, cinnamon rolls, and every other baked good imaginable is stocked pile-high in this small family owned bakery.  


The croissants are out of this world. The true test to a good French bakery is just their plain croissant. Incredibly flaky and buttery and crunchy - this is probably one of the best things in their bakery case. Not to mention a million other things made of this buttery goodness like their cinnamon rolls, their ham & cheese croissant (insane), hazelnut/chocolate croissant, and almond.

They must import the water from France because their bread is exactly how it tastes in Paris and Provence. Crunchy crust and airy doughy insides is absolute perfection. And cheap, too! Other fancy places on the westside charge up to $8 for a simple baguette, but here you spend no more than $2.50. 

On top of their bakery case they have quiches galore, huge cheese bread knots, muffins, and varieties of open-faced focaccia breads that are topped with roasted tomatoes, spinach, and cheeses.  Beautiful French fruit tartes line the bottom of the bakery case that look incredible. They have every fruit and flavor imaginable in the classic scallop-edge French pastry crusts and also the classic danish-looking pastries with loads of fruit and custard in the middle.

I try and come here every week for my bread/croissant fix - no point in getting bread anywhere else in my opinion!

[Photos courtesy of La Maison du Pain]

Buttermilk Biscuits w/ English Clotted Cream + Strawberry Preserves

 

Ingredients: all-purpose flour, buttermilk, unsalted butter, baking soda, baking power, salt, sugar, English Clotted Cream, Strawberry Preserves

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Nothing better than homemade biscuits fresh from the oven. Except for homemade biscuits done the English way! I came across this incredible jar of English Clotted Cream (made by the Devon Cream Company) and I got inspired to make some biscuits to go with it. It was during my first trip to the Cotswolds a few years ago that I had some currant scones that were served with this incredible English cream and strawberry jam - with a cup of Earl Grey, of course. So when I saw this at Surfas yesterday, I had to snatch it up.

 

Instead of scones, I thought I'd make my famous Buttermilk Biscuits using the recipe from epicurious.com + Gourmet magazine. Perfectly buttery and just barely sweet, the pairing with the cream and the jam makes everything melt in your mouth. The recipe is pretty genius and very simple; I think the key is sifting the dry ingredients twice, allowing for a fluffier consistency once it bakes. My only spin is to NOT use a rolling pin, as the recipe suggests. It's better to just mold it out with your hands to about a 3" high rectangular block and then use a biscuit cutter to cut out the biscuits. 

I wish I had enough time to whip up a batch of my Strawberry Jam, but since it's so early in the season, I got a jar from Trader Joe's instead. Not sure where else you can find the Clotted Cream, but most likely in any specialty food store or larder. If you've never tried it before, it's like a thick whipped cream, the consistency of cream cheese, but sweeter and richer. 

From the Market // Pea Sprouts

One of my favorite sprouts! And actually, the most versatile, I think. You can eat these raw, saute them, or throw them in a stir-fry. They have a crisp sweetness to them that aren't as earthy as peas, but a bit more refreshing, similar to a radish. They're even so elegant when used individually, to top hors d'oeuvres or small tea sandwiches. 

I have an endless bag of these, so I've put them in sandwiches - goes great with pastrami or roast beef with spicy mustard - and had a pea sprout salad with an orange-soy vinaigrette. You can also stir-fry these with some garlic and sesame oil.

Tres Leches Cake con Dulce de Leche

Tres Leches Cake: all-purpose flour, baking powder, egg whites, egg yolks, sugar, sweetened condensed milk, evaporated milk, heavy cream

Dulce de Leche: whole milk, sugar, cinnamon 

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Such a sweet dessert! You really could barely eat half of a serving of this stuff... not for the faint of heart. The great thing about this cake is that it's not heavy and thick, like a pound cake, but very light and airy. The sponginess of the cake is of course what soaks up all the cream and sugar that you pretty much immerse this in.

Almost like a light angel food cake, I pretty much followed the recipe from Food and Wine exactly. It was very quick and very easy; beat the egg whites and the egg yolks separately, then combine with the flour. The oven does the rest of the work. 

The leches was even more simple - all you need is a can opener and a whisk and you're done (I omitted the rum it asked for, but you can easily add some in!). The fun part is inverting the cake to cool on a platter, and then pouring the leches mixture all over it. I poked the top of the cake with a fork, to add holes to it, but it doesn't make for anything particularly attractive. But it gets all the leches in there! Make sure to let it soak overnight.

The Dulce de Leche sauce was the hard part, mostly because it called for a lot of sugar, a lot of whole milk, and A LOT of stirring. And I mean stirring the mixture for about 50 minutes still didn't yield the thick sauce I wanted. I finally gave up and let it sit in the fridge overnight; by morning it tasted great (but still a little runny).

I served this for a friend's birthday dinner recently and there was plenty to go around. Goes great with some espresso or cuban coffee.

Homemade Organic Applesauce

Ingredients: organic Gala and Fuji apples, water, brown sugar, lemon juice, cinnamon

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I had an insane overflow of apples recently and couldn't eat them fast enough, so I thought what better way to use them up than to make applesauce. It was so easy and fast, I'll never go back to Mott's again...

The most time-consuming part was probably peeling the apples; after that you just chop them up and throw them in a saucepan with the rest of the ingredients and let it simmer for about 30 mins. I adapted this recipe, but cut the sugar by half and added a bit more lemon and cinnamon. 

Once it's all simmered down and mushy, you can just smash it up with your wooden spoon while still in the pot. Super simple. You could also transfer to a food processor to make it as smooth as you like, but I like the chunky, country-style bits. 

So many things you could do with applesauce (aside from eating it as a snack): caramelize the sauce and top your pork chops with it, add it to your yogurt in the morning, or make a variety of coffee cakes and tea cakes, and of course, Applesauce Spice Muffins.

Applesauce Spice Muffins w/ Crumb Topping

Ingredients: homemade organic applesauce, all-purpose flour, unsalted butter, baking soda, baking powder, cinnamon, allspice, nutmeg, salt, organic eggs, brown sugar, granulated sugar, toasted pecans

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As I was looking for recipes for applesauce, I stumbled upon this one, for applesauce-inspired muffins. I tweaked it slightly, but pretty much stuck to the directions - except I cut the sugar by half and reduced the amount of butter. No fancy equipment required for this, just a couple bowls, a whisk, and a muffin/cupcake tin!

The best part is probably the sugary crumb topping that makes it taste more like a coffee cake if anything. While in the oven, it inundates your kitchen and house with a warm, apple-y, and spicey fragrance that reminds you of the holidays. It's a great morning muffin and perfect served warm. 

Basil Pesto

Ingredients: organic basil leaves + flowers, organic garlic clove, toasted pine nuts, freshly grated Parmesan, kosher salt, extra virgin olive oil

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Alice Waters has a brilliant recipe for basil pesto - the first I've seen that doesn't have any appliances involved! If you don't have one already, go out and get a mortar & pestle. It's such a fun tool that is incredibly useful and highly underrated in kitchens. Mine's from Le Creuset, which frankly is a bit small, but any kind will work for this pesto. 

The first step is to throw in a crushed garlic clove and a pinch of salt in the mortar, mashing and pounding them together with the pestle until a paste forms. Then you add a handful of pine nuts and some freshly grated Parmesan and you keep mashing and smashing it all together until an even thicker paste forms. Transfer this mixture into another bowl and add the basil leaves, loosely packed, to the brim of the mortar; I also added the blossoming basil flowers, just for kicks. 

Working the fresh leaves and flowers down with the pestle released all the incredible essential oils and flavors of the basil. It takes a bit of elbow grease, but in the end, you will get a very dark forest green paste. At this point, you can add the pine nut/cheese/garlic/salt mixture to the mortar and just combine and mash together, slowly drizzling in about 1/2 cup of olive oil. 

The difference in flavor really is palpable and the essence of the basil is so much more fragrant and flavorful, especially when paired with some freshly made warm pasta. 

Chickpea Stew

Ingredients: canned chickpeas, chicken thighs, roasted red peppers, tomato paste, cumin, garlic, olive oil, bay leaves, crushed red pepper, kosher salt, lemon juice, water, Italian parsley

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This recipe caught my eye in this month's Bon Appetit magazine. I've been recovering from the flu this past week, so all I've been craving is soup and stews - this is perfect if you're in the mood for something hearty, warm, and comforting. It's incredibly filling and almost like a Lebanese gumbo. The flavors are perfectly middle eastern with the smokiness of the cumin mixed with the tangy spike of lemon juice and the earthiness of the bay leaves.

I followed the recipe to a tee, except that I omitted the jarred roasted red peppers and roasted my own fresh ones. This also called for serving the soup with some cubed, day-old artisan bread, placed at the bottom of the bowl, but it works just fine without it (or, you can grill some and use for dipping!). The fresh Italian parsley makes a world of difference, throwing some on each bowl just before serving. And you can also add as much fresh lemon juice as you want, I doubled the amount it called for and I could've still used more.

The stock and base for the soup was just a simple tomato paste / water mixture which yielded so much flavor and opens up the possibilities of all sorts of hearty variations (compared to your average chicken or vegetable stock). 

Homemade Peanut Butter w/ Honey + Sea Salt

Ingredients: roasted, unsalted, shelled peanuts, canola oil, clover honey, sea salt

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I've been looking for inventive and tasty high-protein snacks to get me through the work day and knew that peanut butter could be an option. I'm not very thrilled with the state of jarred peanut butter in the stores, so I thought I could try and work up a batch of my own. I referred to Alton Brown's recipe to get the basic peanut::oil ratio and then added my own touch of honey and sea salt.

It couldn't have been easier - just throw all the ingredients in the food processor and you're done; further proof that the food processor is possibly the best investment for the home cook. I just added the honey and sea salt to taste, drizzling in some oil to get the right consistency. The oil is key to this - not enough and it will be mealy and crumbly and too much and it'll just be a peanut sauce! 

I just made a great peanut butter and jelly sandwich, the first I've had in probably 20 years. Other ideas that I'm dying to try: nutella/peanut butter paninis, banana/peanut butter melts, or even just a piece of chocolate dipped in this stuff - it's heaven.

Lemon Pappardelle w/ Mushrooms + Chicken

 

Ingredients: Lemon Pappardelle pasta, Crimini, Portobello, and Shiitake mushrooms, organic chicken breast, heavy cream, garlic, kosher salt, black pepper, extra virgin olive oil, Meyer lemon zest, Italian parsley

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I love the Lemon Pappardelle pasta at Trader Joe's - you can spruce up any old pasta dish using this. I used a variety of mushrooms here, wishing I had more time to stop by the mushroom stand over the weekend; otherwise, these three kinds (crimini, portobello, and shiitake) can be easily found in any supermarket. 

I thought I'd experiment more with cream sauces, as I've usually avoided them like the plague. I always had the impression that anything with cream in it (especially a pasta) would leave me feeling heavy and gross afterward, but used correctly, cream can add so much body and flavor to a boring pasta! I added about 1/2 cup to the pan after I sauteed the mushrooms, garlic, and chicken and let it simmer down for about 5-8 minutes. At this point you can also add some freshly grated Parmesan or even a dollop of ricotta (although I left this out on mine).

I topped with some freshly grated Meyer lemon zest and chopped Italian parsley.