Sunday Al Fresco

It was a hot Sunday.
There are wild fires everywhere in our state yet I am so fortunate to be close to the sea to benefit from the sea breeze and was able to enjoy the day instead of worrying about where to evacuate. Life can be so cruel. This is why it is so important to enjoying every moment.
Spending the day in the back yard with such a lovely sea breeze was a choice and a blessing. BBQ with natural charcoal was just a bit too hot to coordinate in this hot weather so the dishes are cooked in our kitchen and enjoyed al fresco.


Breakfast
French Toast With Raspberry Coulis

Demi French baguette
2 Eggs, whisked
Cream Fraiche
Salt and Pepper
Fresh Raspberries, black berries and blue berries, as desired.
Dry red wine

Whisked eggs with cream fraiche
Dap bouquet in whisked eggs, make sure it Is not too soggy
Butter heavy bottom pan and sauté both sides of the baguette until golden brown.

Pour over Raspberry coolie and serve.

Raspberry Coulis
Cook red wine in a saucepan until boiling
Reduce heat to medium low
Add fresh berries
Stir occasionally until it thickens
Remove from heat.
Add a splash of Cointreau if desired.


Lunch
Mozzarella and homegrown tomato herb salad

It is incredibly rewarding to harvesting your own backyard crops and to make them an important part of your culinary experience. You can pick them fresh just before you cook them. They taste better and there is no worry for how Frenken and how much pesticide they have since you are the one who gets to make the decision on where you get the seed, how you want to grow, and care for them. Further, by growing your own crops will reduce carbon emission and packaging material waste since they don’t need to be trucked or shipped and you don’t need to drive anywhere to buy them. If you choose to guard the pests with organic methods, this will also reduce pesticide run off and reduce pollution. Over a meal, it always make a fun and captivating conversation topic.


Mix organic olive oil and balsamic vinegar in a large bowl rigorously until it turns emulsion. Pour over the plate with a spoon as desired; add fresh ground black pepper and sea salt before serving.



Dinner
Rib eye steak, caramelized onion compote with penne and French green bean


Caramelized onion compote
In a hot heavy bottom pan, add 3 tablespoons of butter, chopped shallots and sweet onion until color turn translucent and light brown. Add ¼ cup dry white wine and ¼ cup brandy. Remove from heat when it is just beginning to reduce. Season it with sea salt and pepper as desired.

Awakening Birthday Dinner

For my birthday dinner, I decided to put my recent awakening into action by making some changes with my grocery shopping habits.

The ingredients were composed from last minute shopping at Venice Wholefoods Market. I was so thrilled to take the steps to make changes by selecting “local” first then “organic”. I picked a free ranged duck and some organic green figs both from local farms, some domestic prosciutto instead of the imported one I usually get, and some local organic raspberries with mouthwatering fragrance. Since it is impossible to buy products without the conventional packaging, I decided to start with the breakfast cereal. I was so excited to find all the crunchy and tasty cereals at the grain section and got a few different mix instead of my all time favorite, Dorset Cereal. Dorset Cereal is so yummy and hard to give up, however, it does come all the way from Dorset, England, with a few boxes a week, there are quite a bit of packaging materials wasted and it does increase carbon footprints. By selecting local producers in loose bins seems to make better sense here. It was a positive process as I stock up my shopping cart.

I am fortunate to have choices and I can made conscious choices, not just to pay less for more, but making choices to support local farmers so they can be more productive with more natural products, to reduce carbon emissions, and to eat ingredients that are more natural, free of antibiotics, supplemental growth hormones, animal byproducts feed, long-lasting chemical pesticides and fertilizers.

To select a bottle of wine to pair was challenging. I don’t care for wine produced in southern Californian. Since it is my birthday, I decided to make one exception picked up a bottle of Schnaitmann Rosé from my favorite wine region, Württenberg, it has lots of fruit, dry, well balanced, and absolutely delicious!

Menu

Crispy prosciutto and calimyrna figs with caramelized balsamic vinegar



Duck breast with fresh raspberry coolie


Lime tart

Awakening

I decided to write this after reading Financial Time, Aug 12, 09, on the analysis column, A new twist on Life. After genetically modifying our food, restricting what seeds farmers can use and when they can use them, our Frankenstein scientist are now going into the ocean to modify algae for bio fuel. Not only that, species can be converted from one to another by “genome transplant”; an artificial chemical system that will evolve and self sustain in a couple year? Without strong ethics and strict control and over sight from governments and people, where these remarkable scientific discoveries will lead to is unthinkable.

I am well aware of Franken produces and meats traveling long distance to supermarkets still look perfect and pretty; they don’t smell or taste what they are supposed to. It is also known to me that the animals are kept in a confined space in factory farms. Yet it was awakening to learn what is going on in CAFOs. In order to convert farm animals to meat cheaply and quickly, concentrated animal feeding operations, CAFOs, were introduced to factory farms. A typical CAFOs, would house 1152 chickens in a 6X8 foot room, caged and stacked to the ceiling, and never see grass or sunlight. Animals get physically stressed so they get their routine antibiotics in their feed in order to ward off diseases, and the amount of manure they produce, the health impact, and the pollution this creates??? It is frightening.

While we are enjoying a memorable dining experience, Thanksgiving feast or back yard BBQ, we are also indulging ourselves with doses of antibiotics, pesticide, and GM crops, and the side effects are still unknown to us. In addition, we are indirectly creating pollution and increasing carbon footprints. I had to ask myself if I can still buy the groceries the same way I always do without making changes.

Coming from a food rich culture, I am passionate about gastronomy. I want my food to come from resources that is honest, fair, clean, and the natural way. I can’t change the world but I can change my little world.

Brie and Heirloom Tomato Omelette

Zenato Valpolicella Classico Superiore Ripassa 2006

...Of course the bottle is empty...

I came across this excellent wine while waiting for my girlfriend at Cafe Ugo in Culver City. It was surprisingly delightful, balanced, easy to drink yet just complex enough to challenge your palate with a refreshing finish. At $29 a bottle at Wholefoods, it will not disappoint you.

Pacific Barracuda

Just around noon on this beautiful summer day, my neighbor knocked on my door and asked me if I wanted some freshly caught pacific barracudas; he just came back from sport fishing trip…lucky him!

As I approached his front yard, there I saw three 3-feet long strong, fresh, and handsome fish. He insisted for me to take two of them. After I took them home, I immediately cleaned them up without hesitation.

Barracuda is not a popular fish to be served in restaurants. Only the pacific barracudas do not contain fugu toxin. It is rare to get them so fresh that you can actually enjoy the intense flavor of the fish instead of wondering if the fish has gone foul.

A throughout cleaning is imperative. I always gut, clean, cook, or throw them in a very cold ice box immediately if we catch them ourselves, this helps to keep them fresh and flavorful. Cooking with skin on is OK but I usually don’t eat the skin.

Here is a simple receipt to cook this gorgeous ocean beast:

Scour the fish with a few cuts, top and bottom
Put fish in a oven bake pan
Splash generous amount of olive oil on the fish
Season with sea salt and freshly grounded black pepper
Slice heirloom tomato, different colors make the dish look visually exciting
Sliced yellow and red bell pepper
Well cover the fish with vegetables so they will keep the fish moist.
Add few tweaks of fresh sweet majoring, thyme, and oregano
Sprinkle capers on the veggie bed generously. I love them.

Bake in a preheated oven for about 25 minutes at 350 F. Check the fish with a fork to make sure it is cooked. Try not to over cook the fish or it will taste flaky and dry.

Frida Mexican Cuisine in Glendale, CA

We arrived at the grand and airy setting of Frida at Glendale for lunch and were welcomed by the friendly staffs. Frida at Glendale offers casual hang out for margaritas and wonderful chips and salsa, green salsa was the preferred choice for us. The service was great, decent Mexican cuisine; it makes a nice stop before or after shopping.

www.fridarestaurant.com
The Americana at Brand 750 Americana Way
Glendale, CA 91210
(818) 551-1666

GJelina on Abbot Kinney

My hand chopped lamb burger was grilled to one’s liking, sandwiched between arugula, a slightly spicy herbal seasoned red sauce, and pain rustic was to die for. The skinny fries are lightly seasoned with herbal sea salt cooked to perfection, my standard, of course. I have visited Gjelina twice so far, the service is consistently impeccable yet very friendly and casual cool. The décor is arty Italian country modern with lots of aged wood, table and floor. We love the clear light bulb chandelier above the bar! The space is airy, comfortable, and it just always offers a delightful dining experience.

GJelina
1429 Abbot Kinney Blvd
Venice, CA 90291
(310) 450-1429

Cafe Ugo in Culver City

What I love about this place is the tasting room with automatic wine tasting stations. You can taste as many or as little wine from the tasting station as you like. The ambiance is cozy, relaxing and casual. The food was OK on the tasting room side. A great place to hang out, try some new flavors and you don't have to shout to have the conversation.

Perfect Herring

I am crazy about fish roes. These elegantly shaped herring roes can be found in most of Japanese markets in southern California. They are perfect when you feel the need to challenge your palate with an extraordinary crunchy texture.



Recipe

Roe Dressing
Caper, a few
Parsley, few leaves, finely chopped
Paprika, a dash
Olive oil, about 2 tablespoons or as desired
Zest of lemon

For Salad:
Micro greens, as desired

Salad Dressing:
Olive oil, about 2 tablespoons or as desired
Muscat vinegar, a few drops
Freshly ground sea salt
Freshly ground black pepper

Soak the roes in water for ½ day. The ones in the Japanese market will require at least ½ day of soaking.

Mix the roes and the salad dressing separately then set them aside.

Sauté the roes in butter and olive oil in a large pan until brown and fully cooked. Make sure not to over cook the roe or it will be tough.

Place the cooked roe in a serving plate. Drip the dressing over the roe for taste and presentation. Arrange salad next to the roe, pour over the salad dressing and serve.

Sexiest Carrot

Thanks to the local farmer's market and the heirloom culture, we now can get carrots in fun shapes, vibrant colors with uncompromising flavors. Not only they are sexy looking and fun to cook, once you bite into them, they will change your mind about how carrots shall taste.

Roasted Chestnut

Roasted chestnuts remind me of the flea market at Porte de Clignancourt in Paris. As a student living in Paris, going there on a Sunday morning to meet my fellow fashion classmates for extra dose of inspiration was a ritual. As you exit the metro station and walk toward to the flea market, you will smell the wonderful roasted chestnut aroma from the street vendors, the smell of streets of Paris, of Christmas.

At home, we set our campfire iron griddle on top of the stove and roast them until they turn browned to those lovely colors.

Black Truffle Omelette

One of the most precious findings at Santa Monica 3rd Street farmer’s market are those incredible black truffles. They are the best in all sizes at the beginning of the season. Pick only the larger ones toward to the end as the aroma becomes less intense.







1. Cut thin slices in desired amount.



2. Beat the eggs (with desired quantity) for a few seconds, add sliced truffle, pinch of salt and creme fraiche.

3. Gently mix in the latter two ingredients. Leave the cream lumps, they taste heavenly after they are cooked. They give the omelette a sweet and creamy texture when you have it in your mouth.



4. Heat up the frying pan with medium heat, when the pan starts to get hot, add butter. Make sure the butter is foamy yet the pan is not too hot or it will burn the butter.

5. Pour in the mixture.

6. Turn the heat to low until no liquid appears on the top surface.

7. Remove from pan and serve.

Grapely Piggy

I love autumn in Germany. During my first visit, my German husband introduced me to all the wonderful mouthwatering local dishes composed with ingredients from the harvest and hunting trophies. Wild boar is one of my favorites. Since wild boar is not easily accessible for the most of us, it is substituted here with farmed pig.






This dish takes about 20 minutes to prepare.



2 to 3 Small carrots, coarsely chopped.
I love different colored heirloom carrots from the local farmer’s market. They are fun to cook and have incredible flavors.

Green Onion, 1 stalk, coarsely chopped.
1 bay leaf
2 or 3 springs of thyme

1 cup chicken stock

Pork loin chop
Trim the excess fat off as shown above. Pound the filet to tenderize the meat.





1. Heat iron pan with high heat. When the pan is hot, add olive oil, once the oil is hot, put the pork filet in the pan.
2. Season Salt and pepper on both sides of pork filet. Cook until brown.
3. Remove pork filets from pan and keep them warm in the oven.
4. Put the trimmed pieces in the pan, add vegetable, bay leaf and thyme until the sauce reduce to almost dry.





5. Add chicken stock and bring to boil. Remove the trimmed fat pieces from pan.
6. Add crème fraiche and mixed in well.





7. Bring to boil once again and add grapes. Cook until the sauce is reduced and become thick.
8. Remove pork filet from oven to a clean plate, pour sauce over it and serve.

Brownie

Brownie never was on my list of favorites when I crave for sweet delectable. After moving to our new home just few miles south of the stylish urban Santa Monica, where all the fine things in life are within walking distance, to this emerging neighborhood yet still mostly is epitome of suburbia, I had trouble finding a local bakery to satisfy my cravings. There is not much here except blasé national chains such as Pavilion, CVS, Costco. You get the picture.

Not necessary my favorable choice but Pavilion is now my most visited store. I often find myself lingering around the bakery section, carefully examining every single clear plastic box that contains baking goodies, OMG, how can anyone eat this???? I always think to myself…

One day I had a terrible craving and have decided to pick up a box of Pavilion’s own baked brownies after pondering for a long while. I went home, opened the box, poured my self a glass of milk and took a small bite of this monstrously portioned chocolate brownie, wow, I thought to myself. Moist, chocolaty, has a very nice bite but not too chewy, good consistency of batter, this is actually the best brownie I ever had! I smiled. I now understand why women my age in this neighborhood have the physique they do.

Liver Lovers

It was the day where nothing sounds appetizing and you have no idea what your hungry for. I walked up and down the isles at Whole Foods did not find anything screams “pick me, pick me, I am soooo yummy!!”. As my husband and I continue to search for the great find of the day, he asked me if I would be up for some chicken liver. I followed the end of where his finger was pointing and there I saw some saggy plastic wrapped trays with some bloody looking organs which makes you believe it has to smell horribly too. I shook my head and said “ that looks disgusting, no thanks.”
He then described to me how he would prepare it and as he was describing it, this horrible looking thing started to sound really yummy, so we actually went home with a tray. This dish turned out to be one of my favorites of the moment. Guess all it need is a bit of convincing and imagination.

Sauté sliced apple with butter until soft and golden brown.
Sauté chicken liver with shallots with butter until brown, make sure chicken liver is not overcooked.
Stack them on top of each other, drip remaining sauce over and serve.

Heavenly Avocado