Twas the season

There is the season each year that you look forward to, that you save up all your money for, so you can splurge and spend it all in one go.
No, I'm not talking about christmas, nor the holiday season.

Naturally, I'm talking about the white truffle season. This year, I decided to give Angelini Osteria's white truffle dish a try. Got the pasta, as it was the cheapest :)

A friend of mine looked at me funny (the-you're-paying-that-much-for-plain-pasta-with -shavings look), but he just does not understand ... the odor! OMG! As you take a bite, the unmistakable white truffle smell just bursts in your mouth.

For dessert we had the chocolate pudding, which is the same as the Bunet that they serve at La Terza. Once again, was amazing. Very chocolatey but smooth.

We also had the panna cotta, which was very good, but everyone mainly went for the chocolate pudding :)


ANGELINI OSTERIA
7313 Beverly Boulevard
Los Angeles, California 90036
Phone: 323-297-0070

Recipes: Salmon w/ Grapefruit Sauce

I rarely cook, because I'm lazy. And because I hate cleaning up.
But since I was bored this past holiday season, I picked up this recipe from foodnetwork.com and tried it (with a lil modifications):



Roasted Salmon with Shallot Grapefruit Sauce
Copyright, 2007, Ellie Krieger, All rights reserved

4 skinless salmon fillets, 5 to 6 ounces each
1/4 teaspoon salt, plus more for seasoning
2 ruby red grapefruits
2 teaspoons olive oil
1 tablespoon minced shallot
1 teaspoon freshly grated ginger
2 1/2 teaspoons honey
Pinch cayenne pepper
2 teaspoons lemon juice
2 tablespoons thinly sliced basil leaves

Preheat the oven to 350 degrees F.

Season the salmon with 1/4 teaspoon salt, place in a baking dish and roast until cooked through, about 18 minutes.

While the salmon is cooking prepare the sauce. Cut 1 of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on 1 end, cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and set the juice aside.

In a medium skillet, heat the oil over a medium heat. Add the shallot and saute until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne pepper and bring to simmer. Cook until sauce is reduced by about half about, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.



My modifications: Instead of shallot, I used loads of garlic instead ;)
And I stuffed the salmon with some grapefruit slices prior to putting it in the oven. I thought it might make it juicier.

Yummmmyyyy. Great combo, healthy, refreshing. I'll definitely try it again.

Upcoming - dineLA Restaurant Week

Guys, the dineLA restaurant week is coming up, so don't miss it! :D I like going to these every year, you can get some pretty good deals!

(FYI, during the dineLA week you can get three-course prix fixe meals at select restaurants for the prices below which usually adds up to a good deal!)

Duration: January 27 - February 1 and February 3 - February 8, 2008
Pricing: $25 or $34 dinners and $15 or $22 lunches at select restaurants; prices are per person and do not include beverages, tax, or gratuity

I'd check out the list of restaurants from opentable.


This year I am planning to hit Asia de Cuba, Grace, and Luna Park :) and maybe Chaya Brasserie too

See you guys there ;)