Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Sunday, November 5, 2017

Crepe Making with Saltbox Farm at The KITCHEN at Boston Public Market

If you live in Boston, I'm sure you've visited the Boston Public Market, but did you know about The KITCHEN at Boston Public Market at the back of the market? The KITCHEN is managed by The Trustees, one of the largest owners and steward of agricultural land in Massachusetts and a founding member of Boston Public Market. The KITCHEN frequently holds hands-on cooking classes and educational experiences that highlight New England farmers, artisans, and chefs.
I recently got to attend a crepe making class with Saltbox Farm and the chefs from Saltbox Kitchen, their farm cafe in Concord, MA.
Kitchen at BPM
Since my mom was visiting me from Indonesia I took her along for the class.
Kitchen at BPM
Each table can fit four people and equipped with our own cutting boards, one induction stove per table, and the ingredients for our menu. The ingredients for The KITCHEN's cooking classes all come from the Boston Public Market, including some gorgeous oyster mushrooms for our crepes.
Kitchen at BPM

Wednesday, July 5, 2017

Pangea Nutrition, the Mediterranean Diet Meal Kit Delivery

I recently tried a new meal kit service called Pangea Nutrition. Pangea Nutrition is started by two Boston-based doctors. Dr. Christos Mantzoros (Professor of Medicine at Harvard Medical School, as well as Director of the Human Nutrition Unit of the Division of Endocrinology Diabetes and Metabolism at Beth Israel Deaconess Medical Center) and Dr. Jason Paruthi, who completed his residency at Harvard Medical School as well as entrepeneurship courses at MIT Sloan School of Management. They combined their medical and nutrition knowledge with the entrepreneurial streak in Pangea Nutrition.
Pangea Nutrition
Pangea Nutrition abides by the Mediterranean diet to make it easier for people to adopt this healthier lifestyle.

Different from other meal kit services, Pangea Nutrition actually utilizes Amazon Fresh for their deliveries, while the recipe cards come separately in the mail. This means you can get Pangea Nutrition if there's Amazon Fresh service in your area.
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Monday, November 14, 2016

Thanksgiving Leftover Recipes + $100 Fleming's Steakhouse Giveaway!

Thanksgiving is upon us, and there will be lots and lots turkey to devour. Too much turkey, sometimes. Admit it, you also have leftover turkey and have to figure out what to do with it after the big day. Well, Fleming's Steakhouse has offered some easy recipes in which you can use up your Thanksgiving leftovers!

Scroll below to check out Fleming's Thanksgiving leftover recipes and continue on to enter to win a $100 gift card to Fleming's Steakhouse! After all that hard work cooking, you deserve a night dining out. Or you can skip cooking Thanksgiving dinner altogether and head to Fleming's for a 4-course turkey dinner for $39.95.



Turkey Fried Rice

Ingredients: 4 servings
2 Tbsp. sesame oil 1/2 ea. red pepper, 1/4” dice
1/4 ea. yellow onion 1/4” dice 2 small cloves garlic
2 ea. stalks green onions, 1/4” dice
4-5 oz. left-over turkey 1/2” dice 4 Tbsp. frozen peas, thawed
1 ea. large egg, beaten 1 Tbsp. soy sauce
1 tsp. Worcestershire sauce Pinch black pepper
1 1/2 cups cooked white or brown rice

Preparation Instructions:
Heat sesame oil in a wok on high heat. Add red pepper, onion and rice and sauté for 5 minutes and the rice starts to get a bit crispy on the edges.
Add garlic, green onions and diced turkey and cook for 2 minutes.
Add peas and cook for 2 1/2 minutes tossing all well
Make a well in the center of the wok and add the scrambled egg then stir until cooked breaking up into small pieces.
Combine the soy sauce, Worcestershire and black pepper the stir into the rice cooking for 30 seconds.

Wednesday, June 1, 2016

Easy, Mess-Free Cooking with Ready. Chef. Go! Bags

Truth is, I would be cooking more if I don't have to wash so many pots and pans after preparing a meal. Recently, though, I tried something that helps cut down on dirty dishes. The Ready. Chef. Go! bags are steam cooking bags that make cooking easier. As you can put all the ingredients and cook it in the bag, you eliminate the need to use and clean pots and pans.
Ready Chef Go
Each bag can hold 1 lb of food and the cooking directions for different proteins or vegetables are printed on the bag for easy reference.

White Fish with Spicy Tomato Sauce
Ready Chef Go
Start with 1 lb of white fish filet, split into two Ready. Chef. Go! bags.
Ready Chef Go

Tuesday, February 24, 2015

How to Make Duck Rillette. Recipe from Cafe Pinot's Art of Charcuterie Class

Patina's Cafe Pinot is holding a monthly Art of Charcuterie class with Chef Joe Vasiloff. Each month's class is different, and last month we learned how to make duck breast prosciutto and duck rillette. Here's the recipe for the duck rillette!

INGREDIENTS
4 duck legs to make confit
1 cup green salt:

Ingredients for green salt (makes approximately 2 cups)
1 ½ cups kosher salt
1 cup picked parsley (packed)
¼ cup picked thyme leaves
3 fresh bay leaf
1 tablespoon coarsely ground black pepper
3 cloves of garlic (sliced)

Combine all ingredients in a food processor and pulse to a super fine consistency, so it resembles the texture of white sand.
Art of Charcuterie
4 cups duck fat for confit 3/4-1 cup duck fat for rillette Freshly ground pepper MATERIALS
1 medium size glass dish, such as Pyrex for curing duck legs 1 high-sided saucepan for melting duck fat for confit 1 high-sided, oven-proof baking pan or dish 1 boning knife 1 pair of scissors (optional)

DIRECTIONS FOR DUCK CONFIT
Step 1: Trim the duck legs of any excess fat that that extends beyond the flesh. Optional and as learned in class: around the base of the shank, cut around the shank, through the skin and tendons until you reach the bone.
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Monday, February 23, 2015

The Art of Charcuterie Class at Cafe Pinot

Ever wonder how to make prosciutto? Or what exactly a rillette is? Wonder no more, because Patina's Cafe Pinot in downtown Los Angeles is holding a monthly charcuterie class with their chef, Joe Vasiloff. Every month's class is different and I attended the one in February where we made duck breast prosciutto and duck rillette.

Making charcuterie means curing meat. And curing means you need curing salt. Vasiloff uses this salt recipe full of herbs that he learned from Chef Thomas Keller when he worked at Bouchon in Las Vegas and Beverly Hills.

Art of Charcuterie
Duck legs are cured in the salt for hours then confit-ed for the duck rillette. This is a hands-on class where you'd have to trim duck fat and learn how to wrap meats for hanging.
Art of Charcuterie

Monday, February 9, 2015

HelloFresh Meal Kit Delivery Review

I've written about Plated's meal kit delivery service before, but lately I've been using HelloFresh more. The reason is simple: it's cheaper. Plated runs about $12 per meal while HelloFresh runs about $10.75 per meal (both of those prices include shipping). Plus, you can get $40 off your first box when you use code 72CQCJ.
With these snowstorms in Boston, it's always a relief to you know you've still got plenty of food to cook at home!

Just like Plated, you can choose the exact menu items you want from that week's selection. The only difference is while you can order 2 meals for 2 people at Plated, with HelloFresh you need to order 3 meals with 2 people. That might be how they can charge a cheaper price.

I've ordered three times now and tried quite a few things, but I always try to order the simpler recipes like this beef and brussel sprouts stir fry.

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Teriyaki meatballs with carrot and pea salad. This was my first time making meatballs! I had to roll up the ground beef by hand, but hey, I did pretty well if I do say so myself ..
Hello Fresh


Tuesday, February 4, 2014

Cloudy with a Chance of Meatballs 2 Recipes + Chatting with Food Stylist Susan Spungen

Did you see all the cute food characters in Cloudy with a Chance of Meatballs 2?? Like the slider spiders and hippopotatomus? Well, if you want to recreate those to impress people (or kids), here are some recipes from food stylist Susan Spungen:

Tuesday, September 3, 2013

Recipe: Evan Kleiman's Chicken Pot Pie With Duck-Butter Dough

Remember when I took that pie making class with Evan Kleiman and Sherry Yard as a fundraiser for KCRW? Well, here's Evan's amazing chicken pot pie recipe. I get hungry thinking about this pie!

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The first part is, of course, the pie dough. Evan uses part butter and part duck fat for her chicken pot pie dough. Love ...

Evan Kleiman's Duck-Butter Dough
Ingredients:
12 oz flour
pinch of salt
5 oz high fat butter (Plugra, Kerrygold) cut into 5 pieces, chilled
3 oz rendered duck fat, pulled into 3 pieces, chilled
4 to 5 oz ice cold water

Directions:
Mix the dry ingredients together in a large bowl. Toss the butter and duck fat lumps around until they are coated with flour. Use a pastry cutter or your fingers to mix the fats and flour together until you have a mixture with uneven crumbles, some as big as almonds and some as small as peas.
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Add the water a tablespoon at a time, fluffing up the mixture after each addition with a fork. Once you can create a clump by squeezing the dough in your fist it has enough water. Don't worry if it's a little shaggy, as long as it sticks together.

Divide the dough in half and form into flat discs.
Dump the crumbly mixture onto your work surface and bring the mass together by first pushing it away from you with the heel of your hand then gathering it up with a bench scraper. Repeat if necessary. Here's a video of Evan's instructions on rolling the dough:


Tuesday, January 22, 2013

Suzanne Goin's SAG Awards Menu + Slow-Roasted Salmon with Green Rice Recipe


UntitledSuzanne Goin is one of the most established chefs in Los Angeles with the long-standing Lucques and AOC and the newer Tavern and The Hungry Cat, so it should come as no surprise that Lucques Catering was chosen to cater the Screen Actors Guild Awards for the 4th year in a row.

The 19th SAG Awards will take place on Sunday, January 27 at the Shrine Exposition Center. Goin will prepare three dishes on the same plate composed of: Roasted beets and blood oranges with feta and black olives, Slow-roasted salmon with green rice, labneh, capers and nasturtiums, and Beef tenderloin with fingerlings, arugula, and horseradish cream.
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The vegan option has the feta removed from the beet salad and the other two dishes replaced by Cauliflower couscous with pomegranate salsa and Farro with kale, young broccoli, currants and pine nuts.
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The food will be served with Champagne Taittinger and wines from Gallo.
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The slow-roasted salmon was my favorite of all the dishes, with incredible texture and that amazing green rice, so I am sharing her recipe here!

Slow Roasted Salmon with Green Rice, Labneh, Capers and Nasturtium
Roasted Salmon

Thursday, June 21, 2012

LAX Eats: Lobster Pad Thai at Ayara Thai (and Recipe)

Finding a place to eat near LAX has always been a tough task and In-N-Out ends up being the choice a few too many times. My recent visit to Ayara Thai told me that I should've explored the area more, and it's now on my list the next time I have a friend or family flying in with a short layover. Definitely keep an eye out for their specials announcement on twitter or Facebook, because they just may have the lobster pad thai. Yup, lobster!

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For $16, they give a generous amount of lobster. Chicken? Meh. After having pad thai with chunks of lobster, it's hard to imagine any other protein that would go better with this sweet noodle. Lobster is the way to go, so try it whenever they have it available!
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Even though I normally stay away from the chili sauces, the owner said the pad thai goes really well with the red sauce and the pickled jalapeno, so I tried a bite with the condiments. They really changed the flavors and the pickled jalapeno (which wasn't too spicy) acted like a palate cleanser in between bites. You should really try adding these two to at least some of your pad thai!

The spring rolls we ordered were apparently vegetarian (with tofu) so they were a bit more bland.
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Tuesday, January 10, 2012

Singapore Slinging at The Long Bar, Raffles Hotel (Singapore)

The Singapore Sling is now more than just the country's national drink. Most of the Singapore Slings served around town are made with mixers, and sometimes even from dispensers. Souvenir shops sell Singapore Sling mixers and even Singapore Sling flavored chocolates. The drink was first created by a Hainanese-Chinese bartender at the Long Bar at the Raffles Hotel, Ngiam Tong Boon - supposedly in 1915. A famous cocktail by a Chinese bartender! I never had the chance to come here when I visited Singapore with my family, so since I'm spending half the day solo, I decided that I'm due for it.

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The historic Raffles Hotel is a beautiful space, a respite from the busy, noisy streets of Singapore.
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You can take the elevator, escalator, or stairs up to the second floor, where the Long Bar is now located. The bar was busy at 4 in the afternoon, but even though the tables were full, the fans slowly waving on the ceilings gave it a relaxing atmosphere.
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Tuesday, September 20, 2011

Easy Peasy: Truffle Making at Luxe Hotel Rodeo

So, I've posted a truffle recipe from Valerie's Confections before and it does look easy enough, but I still have never gone ahead and tried it. Maybe it was still harder than it sounds. But after watching a truffle making demo at Luxe Hotel, I have to say it's looking easier.

First, here is the recipe (from their hotel blog):
8 ounces of chocolate, milk or dark to taste
½ cup of heavy cream
1 tablespoon of coconut rum
2 teaspoons of vanilla extract

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Using a double boiler, slowly melt the chocolate in the cream over boiling water - you don't want to heat it directly with the fire. Like this:
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The boiling water is covered with a moist rag, and the bowl with the chocolate and cream is placed over that.

Friday, July 22, 2011

Recipe: Crab Ravigote and California Avocado Napoleon (Chef Darrin Finkel, Jazz Kitchen)

It was California Avocado Week in Downtown Disney Anaheim 3 weeks ago, and the chefs from each restaurant held an avocado cooking demo and sampling. I attended one where Chef Darrin Finkel from Jazz Kitchen cooked up a New Orleans-inspired crab ravigote and california avocado napoleon and here's the recipe for you to try at home. Remember the California avocado season only lasts until the fall, so hurry to enjoy it!

Crab Ravigote and California Avocado Napoleon
by: Chef Darrin Finkel. Jazz Kitchen, Downtown Disney, Anaheim, CA
yields about 2 1/2 cups

1/2 Large California Avocado

Lime
3 oz Blue Crab meat. Picked and free from the shells
2 oz Chipotle Ravigote (see below)

Crab Ravigote and Avocado Napoleon

Optional garnish:
Heirloom tomato salad (see below)
11/2 oz pepper coulis (see below)
Pinch micro salad greens

Dice avocado into small pieces. Squeeze lime juice on avocado, season with salt and pepper. Using a ring mold, press diced avocado on the bottom of ring mold. Gently toss crab meat with the chipotle ravigote sauce, season with salt and pepper. Spoon crab directly on top of avocado and press down gently until they are molded together. Remove ring mold and garnish dish with heirloom tomato salad. For additional garnish, squeeze 3 dots of pepper coulis around avocado crab mold. Top with micro greens.

Friday, February 11, 2011

Recipe: Chicken Tamale in Green Sauce from Mama Hot Tamales

Being a graduate student has its perks. Sometimes it's pretty random, like the time Mama from Mama Hot Tamales came to Caltech show us how to make tamales.

Chicken Tamales with Green Sauce (Salsa Verde)

Chicken Tamale



IMG_4503Masa Recipe:
1 - 5lb bag of Maseca
1 ltr of corn oil
1 tbsp baking soda
3 tsp of salt
Enough chicken broth to bring the masa to the consistency of cookie dough

To prepare the masa/dough: combine the maseca, baking powder, and salt. Add chicken broth, knead well with your hands to form dough. In a separate bowl pour cooking oil and add dough, 1/2 cup at a time, to the cooking oil, and mix until thoroughly combined.

Monday, January 31, 2011

Easy Recipes: Valerie Confections' Rustic Truffles

In anticipation of Valentine's Day, Valerie Gordon from Valerie Confections offered to share one of her recipes for my readers. If you've never tried Valerie Confections before, their salt and pepper truffles are addictive and they have some of the best toffees in town.

Don't worry, I got you covered and picked out the easiest-yet-delectable recipe (alright it's mainly so even I can make it).

Here is Valerie's recipe for her rustic chocolate truffles:

Rustic Truffles

2 1/2 cups 72% chocolate
1 1/4 cups heavy cream
1/2 tsp salt
2 tbsp unsalted butter
1 cup unsweetened cocoa

Boil cream in a small saucepan.


Pour boiled cream over 72% chocolate, butter and salt.

Let sit for 1 minute, then stir until the chocolate melts.

Refrigerate until firm.

Using a small scoop or melon baller, scoop small rounds of ganache and drop in cocoa and coat completely.

Store in the refrigerator.

Yields: 50 truffles


Sounds easy right? And they look mighty good too. Now go and make your loved on some truffles. He/she will probably only need 20, and won't notice where the other 30 went ... ;)

Tuesday, October 26, 2010

Recipe: Sautéed Day Boat Scallops, Pea, Risotto (Chef Neal Fraser)

At Los Angeles Magazine's "In the Kitchen" event held at the Snyder Diamond showroom, Chef Neal Fraser of Grace and BLD shared his recipe for sautéed day boat scallops, served with risotto and English pea sauce.
(Save the date for Nov 10, where Loteria Grill's Chef Jimmy Shaw will do a cooking demonstration. Details here.)

Sautéed Day Boat Scallops
Risotto, midnight moon, English peas

by Chef Neal Fraser (Grace, BLD) - serves 4 people
Day Boat Scallop

Monday, July 12, 2010

Recipe: Red Beet Risotto by Chef Ray Garcia, FIG Restaurant

Los Angeles Magazine held another In The Kitchen event on June 16th at the Snyder Diamond showroom in Santa Monica, this time featuring cooking demonstration by Chef Ray Garcia of FIG restaurant.

I'll have a full report out soon, but in the meantime, you can enjoy the recipe for this delicious Red Beet Risotto from Chef Garcia!
It's made with vegetable stock too so it's healthier, lighter, and vegetarian friendly.


Red Beet Risotto

by
Chef Ray Garcia
FIG Restaurant
Santa Monica, CA







Beetroot Purée
2 red beets
1/2 medium onion
16 oz vegetable stock

Risotto
5 cups Carnaroli Rice
1 onion, finely diced
1 bay leaf
7 oz red wine
2 cups vegetable stock
4 oz beetroot puree
3 oz unsalted butter
3 oz parmesan cheese
2 oz crème fraiche
2 tbsp chopped dill
2 tbsp chives

Garnish
5 each: yellow & red baby carrots, white & green asparagus
10 pieces golden beetroot

1. Boil red beets and onion until soft. Transfer to blender or food processor and purée. Set aside for later.
2. In a new pot, heat 1 tbsp oil and sauté onion until fragrant.
3. Add rice and bay leaf, cook for 2 minutes.
4. Pour wine into pot and allow to reduce by 3/4.
5. Add stock, one ladle at a time (wait until previous stock boils off before adding more), and stir frequently until risotto achieves desired texture.
6. Add beet purée and stir to incorporate. Finish with butter, parmesan cheese, crème fraiche, herbs, salt and pepper.
7. Blanch vegetables for garnish in salted water. Sauté with butter and season with salt and pepper.
8. Serve risotto in a medium-sized bowl, topped with sautéed vegetables.

Monday, May 17, 2010

Recipe: Torta Xocolata (Chef John Sedlar, Rivera)

Here's another recipe from chef John Sedlar (Rivera Restaurant)! This was the dessert he made for the LA Mag's latest culinary event at Snyder Diamond. Rich and smooth, this was so good. Definitely worth a try. Enjoy.

Chocolate Torte with Caramel Lime Sauce
by Chef John Sedlar, Rivera Restaurant


Chocolate Torte

3/4 cup heavy cream
10 oz dark, semisweet chocolate, broken into 1/2-inch pieces (Rivera uses 61% Valrhona w/ cream added)

1 1/2 tablespoon unsweetened cocoa powder

Line an 8-inch circular cake pan with a large circular coffee filter or a circle of waxed paper large enough to come halfway up to the pan's side.

In the top of a double boiler, place the cream and chocolate pieces and stir until the chocolate has melted completely and is fully blended with the cream.

Pour the mixture into the lined cake pan and chill it in the refrigerator until solid, at least 2 hours. To unmold the torte, place a circle of cardboard or a flat plate over the pan. Dunk the bottom of the pan in warm water, then invert it turning it out onto the cardboard or plate. Lift off the pan and peel off the paper.

Place a decorative stencil on top of the torte. Hold a small, fine sieve over the torte's surface and spoon the cocoa poder into the sieve. Gently tap the sieve as you move it around above the torte to dust its surface evenly. Carefully lift off the stencil. Store the torte in the refrigerator until serving time.

Caramel Lime Sauce
1 cup sugar
1 tablespoon water
3/4 cup heavy cream
1/2 cup fresh lime juice

Put the sugar and water in a heavy medium-sized skillet. Heat the mixture over moderate heat, stirring frequently, until the sugar melts and turns a medium caramel color, 10 to 15 minutes.

Immediately add the cream and stir until it is fully incorporated. Remove the pan from the heat. Then, stir in the lime juice and let the sauce cool to room temperature.

To serve the torte, spoon some of the sauce into the middle of each chilled dessert plate. Cut a wedge of the torte and place it on top of the sauce.

Saturday, May 15, 2010

Recipe: Scallops Arabesque (Chef John Sedlar, Rivera)

A few weeks ago, Los Angeles Magazine held a culinary demonstration at the Santa Monica Snyder Diamond showroom with Chef John Sedlar of Rivera Restaurant. We tasted the Casino cocktail by one of Rivera's bartender, watched and learned as chef Sedlar and his executive chef Kevin made two dishes for us: Scallops Arabesque and Torta Xocolata.

Since I haven't had time to write a full post on it yet, in the meantime I will give you the recipe for Chef Sedlar's Scallops Arabesque! Enjoy!
Scallops Arabesque
by Chef John Sedlar (Rivera)

Eggplant Puree
2 Italian eggplant
2 whole roasted garlic
salt and pepper to taste
olive oil

Cut eggplant in half, score, season with salt and pepper and pour olive oil over the flesh. Roast in 300 degree oven until soft, about an hour. Once eggplant is fully cooked remove skin and put cooked eggplant in a food processor, add the garlic and puree together. Add additional salt and pepper to taste if desire.

Ras El Hanout Sauce
2 cups chicken stock
5 tbsp Vadouvan*
1 1/2 oz cold butter, cubed
salt to taste

Place chicken stock and vadouvan in sauce pan. Over low heat reduce to sauce consistency. Add salt and cold butter cubes stirring constantly.

*Vadouvan is a blend of spices and the recipe may vary for each person/chef. To get an idea, here's one recipe from Epicurious. Or you can buy it (from Amazon or wherever): Vadouvan, Ground.


Preserved Lemons
4 lemon
3 cups sugar
1 cup salt

Juice lemons and remove pith. Bring salt water to a boil and cook lemons for 5 minutes. Repeat process 3-4 times using new salt water each time. Dry lemons and place in pan. Cover with sugar and salt mixture, wrap container and store in refrigerator for 5-7 days. After 5-7 days remove lemon from container and rinse off. Cut lemon into small cubes and store in olive oil.

Sea Scallops
18 large sea scallops
1/2 cup grapeseed oil

Serve

Heat all components and keep warm on the stovetop. Season the scallops with sea salt. Over high heat fill a large saute pan with the grapeseed oil.

Once the oil is almost smoking, gently place the scallops in the pan. Once the scallops have a dark golden sear, turn the scallops and finish cooking on the other side until preferred doneness. If you enjoy your scallops cooked over medium-medium well, place the pan in the oven for about 6 minutes. Spoon a line of eggplant puree onto the center of your dish, creating a bed for the scallops. Place three scallops per plate and top with the ras el hanout (vadouvan) sauce. Finally top the scallops with about 1/2 tsp of the preserved lemons. Sprinkle with Ras el Hanout.

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