Food. Drink. And all the things!
Recently, I had the most difficult final during my time at Le Cordon Bleu in which I had to make an amuse bouche, appetizer, and entree. So I went with a Peruvian-inspired dish: citrus-marinated grilled chicken with a side of cilantro rice and tostones, or twice-fried green plantains.
Read MoreWe all have that go-to meal, that must-order at restaurants. Some people order a burger wherever they go. Others might rely on a juicy rib-eye steak. For me? It's braised short ribs. Whenever I see this on a menu, it's precisely what I order. How can you not want succulent meat that literally falls off the bone when you poke it with your fork? And that delicious pan gravy? Heaven.
The other day I was craving this dish and for the first time, decided to make it myself. A few Google searches and six recipes later, I settled on the recipes I was going to work off of - Wolfgang Puck's and Anne Burrell's.
Typically in French cooking, carrots, onion and celery are used for seasoning sauces. Once the cooking process is done, they're discarded and the sauce is strained (as is the process with Puck's recipe). I've always taken issue with this; sure, I like smooth sauce, but I feel tossing out the veggies is a waste of food. So I kept them in my recipe and decided to call it "country-style." Bon Apetit!
Serves: About 6 Prep time: 20-25 minutes Cook time: 3-3.5 hours
Ingredients:
1. Pour the wine into a large saucepan over medium heat. Allow it to simmer until it cooks down by 1/2. Remove from heat.
2. Center a rack in the oven and preheat oven to 350 degrees.
3. Heat the oil in a large pot - large enough to hold all the ribs - over medium-high heat. Generously season the ribs all over with salt and pepper. When the oil is hot, sear the ribs on each side until well-browned, about 3-4 minutes.
4. Transfer the browned ribs to a plate. Lower the heat to medium, and toss in the shallots, carrots and celery. Brown the vegetables lightly, about 5 minutes. Stir in the garlic and tomato paste and cook, about 1-2 minutes. Season with salt and pepper.
5. Add the reduced wine to the vegetables, scraping the bottom of the pot with a rubber spatula or wooden spoon. Add the ribs back to the pot, then add the thyme and bay leaves. Cover with beef stock. Season with salt and pepper. Bring to a boil; tightly cover the pot with foil, and place into the oven to braise for 2 hours.
6. Taste the braising liquid and season with additional salt and pepper, if necessary. Move the ribs around. Add the potatoes to the pot. Cover with foil again, and place back into the oven for 40 minutes, or until the ribs are tender enough to be easily pierced with a fork.
7. Remove the thyme and bay leaves. Check the consistency of the sauce. If you like it as is, let the meat rest in the pot for 10 minutes before serving. But if you'd like a thicker, gravy-like consistency: In a small bowl or cup, mix together 2 tablespoons cornstarch and 2 tablespoons water until the cornstarch is dissolved and the mixture looks like milk. Pour into the pot of sauce/ribs, over medium heat. Stir well until sauce is thickened, about 2-3 minutes.
My Notes:
More tomato paste: After some thought and a trip to the grocery, I ended up adding more tomato paste than Wolfgang Puck's recipe calls for, and less than Anne Burrell's. I thought Burrell's recipe called for too much -- I didn't want braised tomato ribs. On the other hand, the smallest quantity of tomato paste available at the grocery was a 6-ounce can. For the sake of simplicity, I used the whole thing. The tomato flavor was present but not overwhelming.
More substantial with potatoes: I wanted my dish to be a balanced full meal. Typically, braised short ribs would be served with mashed potatoes, but I wanted to combine textures of melt-in-your-mouth meat with soft, chunky potatoes.
Why is this sauce chunky? Traditional French cuisine would see the carrots, shallots and celery being discarded. And because I wanted a well-balanced, hearty dish, I left mine in. If you wanted to make this dish more traditionally, you can discard them and strain your sauce before ladling onto the meat.
What other kinds of wine can I use? Dry! I like cooking with Cabernet Sauvignon -- it's strong, dry and my favorite kind of wine. (I always pour out a few ounces to sip on while I cook!) But don't go out of your way to get an expensive bottle. A $6 bottle will do just fine. You can also use Burgundy wine. Merlot and Syrah might work, but often, these wines are too mellow for a sauce like this.
I've actually had this recipe in my arsenal for a few months now, but I hesitated to post it here on DelishMegish. There are several steps involved as some ingredients are cooked and some are left raw. But I realized it's too good not to share. It's colorful, textural, substantial -- everything you need and want in a salad meant as an entree.
Serves: 1 Prep time: About 30 minutes
Ingredients: 4 ounces tuna steak 1 cup extra virgin olive oil 1 bay leaf 2 sprigs rosemary 1/2 - 3/4 head of Boston lettuce 2" cucumber, peeled and seeded, thinly sliced 2" celery stalk, thinly sliced 1/4 red bell pepper, thinly sliced 1/4 green bell pepper, thinly sliced 3-5 blanched green beans 3 fingerling potatoes 2 radishes, thinly sliced 4 olives, whole 2 anchovies 1 hardboiled egg, quartered long-ways
For the vinaigrette: 1 tablespoon red wine vinegar 1/4 teaspoon Dijon mustard 1/4 cup olive oil 2 cloves of garlic, finely chopped
1. Poach tuna: Heat olive oil in a sauce pan, with bay leaf and rosemary. When very few bubbles form, add tuna and poach until fully cooked, about 10-15 minutes, over low heat.
2. Cook some of the vegetables: Fill a small sauce pan 3/4 with water. Add fingerling potatoes and turn heat to medium-high. Let water come to a low rolling boil, allowing the potatoes to cook through, about 15-20 minutes. When water starts boiling, add green beans to cook, about 3-5 minutes. Then add whole tomato, about 1-2 minutes.
3. Hard boil the egg: In a sauce pan, cover egg with water. Bring to boil. Reduce to low simmer for 11 minutes. Take out egg and place in cold water. When cooled, peel and slice lengthwise into quarters.
4. Wash the raw vegetables: Rinse the lettuce, radishes, cucumbers, celery and bell peppers. Pat dry with paper towel and set aside.
5. Make vinaigrette: Whisk together the red wine vinegar and Dijon mustard. Add garlic. Slowly pour in the olive oil, whisking continuously.
6. Peel tomato and slice lengthwise into quarters. Slice fingerling potatoes in half. Trim green beans. Toss all into the vinaigrette. Toss lettuce as well.
7. Thinly slice (about 1/4") radishes, peeled and seeded cucumber, celery and bell peppers. Radishes should be left round. Cucumber and celery should be sliced width-wise. Bell peppers should be sliced into thin strips.
8. Mound lettuce in the center of plate. Arrange vegetables (tomato, fingerling potatoes, green beans, radishes, cucumber, celery, bell peppers, olives) and around it.
9. Gently break up the tuna and toss in vinaigrette. Put on top of lettuce. Criss cross anchovies on top.
My Notes Why cook only some of the vegetables? I think the potatoes are self-explanatory -- raw potatoes are gross. Plus, your body can't digest all that starch. Green beans, though safer than potatoes to eat raw, contain a toxin that causes gas or even nausea, vomiting and diarrhea. As for the tomatoes, it's mainly just French tradition to cook them quickly. Doing so also renders a bright, sweet flavor.
Red meat thrown on a grill. Red wine mixed into butter. That's all it really is. But if you want the fancy French name, it's côte de bœuf with beurre marchand de vin. It's a thick, bone-in rib eye steak (a.k.a. a Tomahawk steak) seared on the grill (for that gorgeous, caramelized outer crust) and finished in the oven (for a perfect medium-rare), topped with butter mixed with Cabernet Sauvignon. The result? A juicy steak with a crispy, salty, peppery outer layer balanced with the rich acidity of the compound butter. Make this at home and pat yourself on the back for being able to grill a steak comparable to your city's best steakhouse.
Serves: 4 Prep time: 10-15 minutes Cook time: 30-35 minutes
Ingredients: 4 rib eye steaks (thick cut, bone-in) Coarse salt Black pepper
For the butter: 1 stick unsalted butter, room temperature (must be soft so it's easy to mix) 2-3 ounces Cabernet Sauvignon (or about 5 tablespoons) 1/4 shallot, finely chopped (or about 1 tablespoon) 1-2 sprigs parsley, finely chopped (or about 2 teaspoons) 1 teaspoon lemon juice Salt/pepper, to taste Plastic wrap
1. Preheat oven to 350 degrees.
2. Mix the red wine, a little bit at a time, into the softened butter until the mixture is pale pink. Add the shallots, parsley and lemon juice, and a pinch of salt and pepper. Put the mixture onto a sheet of plastic wrap, forming into a log. Roll it in the plastic wrap, twisting the ends to seal it. (Sort of like a giant Tootsie Roll.) Place in fridge at least 20-30 minutes prior to serving.
3. Heat grill pan on stove. Season the steak generously with coarse salt and black pepper, on both sides. This will create that delicious crust.
4. When the grill is ready, place steaks on in the 10:00 position, over high heat. When grill marks form, turn the steaks to the 2:00 position, about 2 minutes. When grill marks form, flip over at 10:00. When ready, turn to 2:00. (Turning the steak like this ensures you get hatch marks, like this. It also helps ensure even cooking.) At this point, the steak is almost rare.
5. Place steaks in a roasting pan, cover with foil, and put in the oven about 20-25 minutes, for medium-rare steak. The texture of medium-rare steak should feel like the front of your chin; firm but soft. (Tip: Check it at 15 minutes and put back in the oven, as needed.)
6. Remove red wine-butter from fridge. Cut into thin (about quarter-inch) slices, and place 1 or 2 of them on each steak. The heat from the steak will melt the butter.
Want a balanced meal? To feel less guilty about this dish, pair it with a side salad.
My Notes: How do I know when my steak is cooked through? SimplyRecipes has a good finger test to determine the doneness of steak just by poking it. But that's a little too complicated for me. I like my steak a perfect medium-rare, which feels like the front of your chin. Because every grill and every oven is different, it's hard to say for sure whether medium-rare will be achieved at exactly 20 minutes. So it's important to learn how your steak should feel.
Can I use cold steak to start? Preferably, you would use a thawed steak and take it out of the refrigerator 10-15 minutes prior to seasoning and grilling. In essence, cool -- not cold -- steak is ideal. This is to ensure a tender steak.
Why Cabernet Sauvignon for the compound butter? Annoyed that you're opening your decent bottle of Cabernet for this dish? Don't be! Like Alton Brown (and pretty much any chef) says, don't cook with any wine you wouldn't drink. Beef shouldn't be paired with sweet wine, so the dryness of the Cab is perfect. You can drink the rest of the wine when enjoying your meal, while cooking it, or both.
Since beginning my education at Le Cordon Bleu this past September, I've made about 50 recipes -- mainly, various sauces, soups, salads and vegetables. But of all the ones I've learned, this Spinach-Endive Salad is by far my favorite and so, I've decided to share my spin on this classic dish. Called Salade d' Epinards by the French, it has enough protein to stand as a main dish, enough greens to make you feel like you're treating your body, and enough acidity from the garlic-parsley vinaigrette to give it that fresh, bold flavor that keeps your tastebuds tantalized. Still unsure? It has egg. And bacon. Read on...
Serves: 1 Prep time: 15-20 minutes Cook time: 10 minutes
Ingredients: For the salad: About 1 cup spinach, trimmed 3-4 stalks endive 1 strip bacon, sliced in 1/4" pieces About 2 teaspoons olive oil 1 egg, poached 2 teaspoons white vinegar salt/pepper
For the vinaigrette: 2 tablespoons red wine vinegar (or less, if desired) 1/4 teaspoon Dijon mustard 1-2 garlic cloves, finely chopped About 1/4 cup olive oil (or less, if desired)
1. Prepare the vinaigrette: Finely chop the garlic cloves. Whisk in with red wine vinegar and Dijon mustard. Slowly stream in the olive oil, whisking throughout.
2. Wash and trim the spinach. Wash endive and pluck the leaves from stalks. Season the greens with salt and set aside.
3. Start boiling water to poach egg.
4. Cut up the slices bacon and saute in 2 teaspoons olive oil, until colored. Set aside on a paper towel.
5. Remove pan from heat and let cool about 1 minute. Do not throw out fat. Add vinaigrette, mixing with the fat. Add spinach and endive to the pan, tossing well into the dressing.
6. Poach the egg: When water comes to a boil (some bubbling at the surface) add 2 teaspoons white vinegar and turn down heat to a low simmer. Crack egg and gently open just over the water (so as to avoid splashing). Or, crack the egg into a separate small dish and pour into simmering water. Let cook just until egg white is set, about 3-4 minutes.
7. Mound spinach and endive on a plate. Sprinkle bacon bits on top, then set the poached egg on top.
My Notes Why should I keep the fat in the pan? Because bacon is delicious! The fat rendered from this salty pork product is a flavor that mixes with the vinaigrette well. Plus, that meaty kick is then incorporated throughout your entire salad.
Why so little Dijon? Why even bother adding the mustard if it's so little? Well, the Dijon acts as a binder to help the ingredients of the vinaigrette mix together better. And I'm a mustard fiend. It also helps mellow out the bright acidity of the red wine vinegar.
Too much dressing? This recipe may yield a touch too much vinaigrette for your liking. I don't always use all of it. One good indicator of whether your salad is overdressed is making sure there isn't dressing pooling beneath your greens.
Ah, the panini maker. It's one of those household items you yearn for when you don't have one, yet one that collects dust in the back pantry when you do have one. It's sort of like the backyard swimming pool of kitchen appliances. I'll have to admit, up until the other day, my own panini maker was sitting on top of my refrigerator, lonely and unused. But a recent burst of creativity (and surplus of fresh vegetables) changed that. Here's a fresh and hearty sandwich recipe that you can put together and press into your panini maker within a few minutes. It even includes an easy homemade Dijon-parsley vinaigrette. You can use any meat or cheese you like, but this particular recipe calls for roast beef and gruyere, my favorite deli meat and favorite sandwich cheese...
Makes: 1 sandwich Prep time: 15-20 minutes Cook time: About 12 minutes
Ingredients: For the sandwich: 2 slices French bread (or the bread of your choice) 2-3 thin slices roast beef 1 slice gruyere cheese (or several tablespoons grated gruyere, or the cheese of your choice) 3-4 button mushrooms, thinly sliced 4-6 spinach leaves, trimmed 2-3 red cabbage leaves, very thinly sliced 2-3 thin slices red onion 3 tablespoons olive oil
For the dressing: 1 teaspoon red wine vinegar 1 teaspoon Dijon mustard 1 tablespoon parsley, finely chopped 2 tablespoons olive oil
1. Turn on panini maker. If applicable, set to medium-high setting.
2. Make the dressing: Whisk together red wine vinegar, Dijon mustard and parsley. Slowly whisk in the olive oil. Set aside.
3. Wash, dry and slice the vegetables (mushroom, spinach, red cabbage and onion). Lightly toss the sliced mushrooms in the vinaigrette and set aside.
4. Warm 1 tablespoon olive oil in a pan. Add the red onions and soften, cooking over medium heat about 2 minutes. Add the red cabbage and cook until slightly softened, about 3 minutes. Set aside.
5. Brush dressing onto the inside slices of the sandwich bread. Layer all the vegetables (raw and cooked) onto one of the slices of bread. Add meat and cheese. Place other slice of bread on top.
6. Lightly drizzle both outsides of the bread with remaining 2 tablespoons (or perhaps even less) olive oil. Press into panini maker until light golden brown. (If using a medium-high setting, this should take about 12 minutes.)
My Notes: Why the vegetable saute? To be honest, I sort of cheated with the red onion-and-red-cabbage saute. I sauteed them the night before for dinner, and just used the leftovers in my sandwich. You can nix these components if you don't feel like sauteing, but I thought the cabbage gave a textured light bitterness that paired well with the slightly sweet but tart red onions. And this mixture is a nice contrast to the raw mushrooms and spinach.
Why the vinaigrette? Because this panini is essentially a salad (with protein and cheese) tucked into bread, the vinaigrette gives a boost of bright flavor, one that complements the veggies perfectly.
Why toss only the mushrooms in the vinaigrette? For flavor and neatness. The mushrooms are little pieces that carry the vinaigrette well. Because they're little, they won't drip oil 'n vinegar onto your panini maker, and they keep the sandwich easy to eat.
If you're a seafood lover, you need this shrimp étouffée recipe in your arsenal. It isn't the quickest recipe -- but it's fun. And easy. Think of it as one of those recipes you save for when you really want to impress dinner guests. With all the fresh veggies and variety of spices, they'll think you're a longtime chef with a sophisticated palate. Serve it over rice or dunk warm slices of bread in the thick, savory sauce. Adapted from Scott Hargrove, Emeril Lagasse and Paula Deen, this versatile étouffée can be made with either shrimp or crawfish. Use a bit more or less flour for thicker or thinner sauce. Add a dash extra Tabasco and cayenne to amp the spiciness level; or if you like, nix it entirely.
Serves: 6 Prep/cook time: 45 minutes Simmering time: 30 minutes
Ingredients: 2 pounds shrimp, shell/head on 1 quart plus 1 cup water 1 medium onion 4 celery stalks 2 green bell peppers 6 garlic cloves 1 stick butter 3/4 cup flour 1 14.5 ounce can diced tomatoes 2 bay leaves 2 teaspoons smoked paprika 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon oregano 1/2 teaspoon thyme 1/4 teaspoon cayenne (1/2 teaspoon for medium spiciness) 2-3 dashes Tabasco sauce (optional) 3 scallions, chopped
1. Make a quick shrimp stock: Peel and de-vein the shrimp, and set aside. Place the shells, heads and tails in a 3-quart saucepan. Add 1 quart plus 1 cup water over low heat. Let simmer for 45 minutes.
2. Do some chopping: Meanwhile, chop the onions, celery and bell peppers into a small dice, about 1/4-inch chunks. Mince the garlic. (This might take 20-25 minutes.)
3. Make a roux: Melt the butter in a large pot over medium heat. (To help prevent burning, start with a room temperature pot, add the butter, then turn on the stove.) Add the flour and stir continuously to make a roux. Stir the roux over medium heat until it smells nutty and is light brown, about 7 minutes.
4. Add the onions, bell peppers, and celery to the roux, and cook, stirring often until slightly softened, about 5 minutes.
5. Add the garlic and canned tomatoes and stir in the bay leaves and herbs/seasonings (e.g. smoked paprika, salt, black pepper, garlic powder, onion powder, oregano, thyme, cayenne pepper and Tabasco sauce). Cook the mixture for 3 minutes.
6. By now, the shrimp stock should be done. Strain out the shells and pour all the liquid into the pot. Stir well.
7. Bring the mixture to a boil, and reduce to a simmer. Stir occasionally, for about 30 minutes.
8. Add shrimp, stirring to evenly distribute. Cook the shrimp until done, about 3-5 minutes (when the gray turns pinkish orange). Season sauce to taste. Serve over rice; garnish with scallions.
My Notes How I got the recipe: A good friend of mine forwarded me Scott Hargrove's recipe and I took it upon myself to sift through various other étouffée recipes, in particular, the ones from Emeril Lagasse and Paula Deen. I stuck mainly with Hargrove's recipe but also used Lagasse's Creole seasoning and took into account Deen's tips regarding spiciness and cook time for the shrimps. Lagasse's Creole seasoning is a must; it packs a nice Cajun kick, what with the paprika, garlic powder and herbs.
Can I use oil instead of butter? Yes! Paula Deen's recipe calls for 1/2 cup of oil rather than the stick of butter because butter burns more easily. To ensure you melt it properly, start with the pot at room temperature, add the butter, then heat the pot.
How to de-vein shrimp: Gently but quickly rip off the shrimp heads; they should come off easily. Take a pair of kitchen scissors and snip a small slit across the back of the un-peeled shrimp, inserting the blade about 1/3 of the way through. Peel off the shell and legs. From here, wipe off the intestinal tract, or what looks like black thread.
Savory, meaty, tender, juicy -- all piled onto a toasted bun. There's garlic, onion, spices... and beer. What more could you want in a comfort food? Try this hearty sloppy joe recipe adapted from AllRecipes.com. I tweaked a few things by adding more garlic, more tomato paste and more spices. Not only are these sloppy joes easy to make, but they're also great as leftovers. They keep for several days and are a cinch to store.
Makes: About 8 burgers Prep time: 10 minutes Cook time: 25-30 minutes
Ingredients: 2 tablespoons olive oil 4 cloves garlic, minced 1.5 pounds ground sirloin 1 onion, chopped 2 tablespoons chili powder 1 teaspoon paprika 2 teaspoons ground cumin 1 12 ounce can tomato paste 1 cup beer (medium-bodied) 1 teaspoon distilled white vinegar 2 tablespoons brown sugar 2 teaspoon dried oregano salt and pepper, to taste 8 hamburger buns, split
1. In a large pot over medium-high heat, heat oil. Add the garlic and saute the ground sirloin for 5 minutes. Add the onion and saute for 5 more minutes, or until onion is tender. Add some salt and pepper while cooking. Drain the fat.
2. Mix in tomato paste and beer, stirring until well-combined. Stir in chili powder, paprika, cumin, vinegar, brown sugar, oregano and more salt and pepper. Continue to heat for about 5 minutes, then let simmer about 10 minutes more.
3. While the mixture is simmering, pop the hamburger buns on a toaster oven at 250 degrees, for about 3 minutes. Spoon meat onto buns and serve.
My Notes What I did differently from AllRecipes.com I changed one of the ingredients and some of the proportions. The biggest change I made was using beer instead of water, and ground sirloin instead of ground beef. As for the proportions, I used more garlic, chili powder and cumin and less brown sugar. I also nixed the red bell pepper. Why? I wanted a stewier, bolder comfort food. And because I like meat and onions so much, I disregarded the red bell pepper -- after all, you can barely taste it in this mix of meat and spices.
Why use beer? A medium-bodied beer gives the sloppy joe a richer, earthier, thicker taste.
More or less saucy? Since I like the meat filling to be saucy, I used twice as much tomato paste than AllRecipes did. I wanted the satisfying, tangy taste dripping out of the bun.
Sugar warning: I found the original recipe to be too sweet, what with 3 tablespoons brown sugar. I cut it down to 2 tablespoons and was much happier with the result. You shouldn't nix it entirely because you need that sticky sweetness to counteract the vinegar's sourness and tomato's tanginess.
What: American; tapas/small plates Where: XIV by Michael Mina in West Hollywood
Must-Order: Steak sliders; Stuffed Avocado; XIV Grilled Cheese
The Verdict: XIV can be best described as an ideal second date place. A first date here would have your date wondering if eat exclusively at posh, trendy restaurants; but a second date here says you're a classy, fun-loving foodie. At least, that's how I'll describe myself if I ever take a date here. And sure, it'll likely end there, but, what a way to go!
A large establishment with a huge "XIV" sign that you can't miss, the Michael Mina restaurant is located on the northwest corner of Sunset Blvd. and Crescent Heights -- smack dab in the middle of West Hollywood. (So if you meet your date here, neither of you can pretend you couldn't find the place.)
The inside is exactly what you think it would be: elegant, classic, cool and cozy. The menu, a wide range of eclectic offerings, makes for fun topics for conversation. What do you like? Is there any food you dislike? What are pickled cherry peppers? How good could sliders possibly be?
And that is exactly what you need to order: The Classic Steak Burger Sliders ($12 for 3 burgers). The brioche is fluffy, the sharp cheddar cheese is melted just right, and the meat, grilled medium-rare, is thick yet delicate and incredibly juicy. A full bite is succulent, hearty and small enough to keep you wanting more.
My second favorite dish: The Stuffed Avocado ($16). The crisp freshness of the stuffed avocado will immediately transport you to a breezy summer day by the beach. It's stuffed with fresh dungeness crab, lightly marinated in a lime vinaigrette, and paired with crispy rice to give the firm yet yielding small plate added texture. It's a dish I'd order every time I dine at XIV -- and I don't even like avocado. I cringe whenever my girl friend mashes it and spreads it on toast. The only other way I can eat the fruit is when it's guacamole; this way, it's doused with lime juice and garlic, and covered with tomatoes and onions.
And don't miss The XIV Grilled Cheese ($14). Bringing the old-school homemade treat to new heights, small slices of grilled pimento cheese are served with caramelized short ribs and crispy shallots. It's salty, gooey and best of all, substantial.
What: Seafood, Japanese/French/American fusion Where: Providence in Los Angeles
Must-Order: Wild Striped Bass (pictured below), Santa Barbara Sea Urchin, Japanese Kanpachi, Santa Barbara Spot Prawns
The Verdict: Providence in Los Angeles, near Hollywood, doesn't just offer remarkable dishes; it presents a culinary experience unlike any other. This is one of those "package deal" type places: The dining staff is welcome and eager to impart all the knowledge they have on Chef Michael Cimarusti's food. Best of all, the servers pace each course so that you're not barraged with dish after dish; they time it well and don't rush you. The ambiance is simple and elegant; the decor evokes the sense of being underwater... if a swanky bistro existed under the sea.
But just a warning: Providence ain't cheap. Save up or come here when you get a bonus at work or when you're celebrating a special occasion. The best way to maximize your experience here is to get a tasting menu; five courses is $95 (or $140 with wine pairing) and the chef's menu goes for $175 (or $270 with wine pairing). My friends and I enjoyed the in-between option, the full tasting nine course menu for $125. We opted not to get the wine pairing, which would have been $190.
Normally, I'd pick out a few stand-out dishes to write about but every single dish from Chef Cimarusti was perfection. Flavors were balanced perfectly, portions were small enough to keep you wanting more. So below, read on and take in the food porn of the nine dishes I enjoyed, including two extra small dishes I shared with my friends.
We kicked off the meal with an amuse bouche, which, by Providence tradition, always involves spherification, the process of shaping liquid into spheres. From left to right: Mojito Gilette, Greyhound Sphere, Gruyere cheese bread, ad a shot with a savory port at the bottom. My favorite was the Greyhound Sphere; it was like eating a bubble that popped to release the refreshing flavors of vodka, grapefruit and lime.
Here, the Japanese Kanpachi brings sushi to new heights. The raw, clean, oh-so-fresh fish was paired with crispy rice crackers, Australian finger lime, and perched atop a small pool of creme fraiche.
The presentation of Santa Barbara Sea Urchin is what entranced me first: The plate or base resembled a tree trunk and the wire basket served as a nest for the brown egg that held bits of sea urchin swimming in a bath of champagne beurre blanc and herbs.
I'm a sucker for scallops and it's disappointing when they're overcooked. They become rubbery and tastless -- ick! Of course, here, Nancy's Down East Sea Scallops are cooked just right; the outside has just a little bit char and the inside is soft and yielding. These were perfect with buckwheat, dashi and napa cabbage.
If I had to choose one favorite, it would be the Wild Striped Bass. Served with a brown butter, lemon and nori sauce, it also comes with braised cannellini beans. The bass is slightly smokey and firm, and the beans are surprisingly soft without being mushy and grainy.
Here, the Tasman Sea Trout marries fish with fruit and vegetables. It's served with with cooked beets radish and orange slices. A few springs of fennel add just a hint of licorice flavor.
If you're a veal virgin (as I was, up until last night) you might be uneasy as to what it should taste like. But this is a meat that's best served medium-rare; cooked any more than that and you end up with a gamey clump. The Marcho Farms Veal Tenderloin here is slow cooked at 140 degrees with a curry-daikon sauce. Daikon radish is braised, chanterelle mushrooms are slightly crispy and pearl onions are smooth and delicate. The black truffle fondue is icing on the cake.
These Santa Barbara Spot Prawns weren't part of our nine-course meal. They were just an extra goody we ordered. Salt seasoned with sprigs of rosemary is heated at 350 degrees and the prawns are cooked in them for just a few minutes. Served with just a touch of olive oil, they're salty and simple.
Some fine restaurants boast garnishes of truffle, a type of rare and expensive mushroom, but they shave about a teaspoon atop your food. Thankfully, Providence is generous with their portion of Black Winter Truffles, that's served with risotto, pasta alla chitarra, a little bit of soft scrambled eggs and raviolo all'uovo. This dish is vaguely Italian, vaguely French, and slightly garlicy -- it features hints of layers upon layers of earthy savory flavor.
No fine dining experience is complete without an assortment of cheeses. Various types of goat, sheep and chow milk are used and served with candied walnuts, dried figs, apple and apricot jam, and a pumpernickel baguette. My favorite was the Sotto Chenerre, cow cheese with truffle rind.
To cleanse the palette after that epic meal, we had lemongrass granita with sake jelly and ginger foam. It definitely reset our appetites to prepare for a memorable dessert.
And finally, our very last course: dessert. Banana Bread Pudding served with barley ice cream and drops of orange sauce evokes flavors of autumn and winter. The ice cream is somehow savory and sweet and the whole dish tastes like a holiday on a plate.
Depending on who you are, when faced with a pound of raw shrimp, you either roll up your sleeves, get peeling and whip up your favorite recipe, or you cringe and tentatively poke the cold, gray bag. If you fall in the latter category, fear no more -- though this dish has several ingredients, it's easy to make and it's foolproof. And if you already have your own go-to shrimp prep steps, give this recipe a whirl. It's savory, saucy and has hints of Cajun flavor.
Serves: About 6-8 Prep time: 25 minutes Cook time: 7 minutes
Ingredients: 1 pound raw shrimp, peeled and de-veined 1/2 stick of butter (or 4 tablespoons) 1-2 tablespoons minced or crushed garlic 2 tablespoons Worcestershire sauce 1 tablespoon basil 1 teaspoon oregano 1 teaspoon cayenne pepper (optional) salt and pepper, to taste
1. Melt the butter in a skillet on medium-low heat. Add garlic and a sprinkle of salt and pepper. Increase heat to medium and add the peeled and de-veined shrimp. Stir.
2. After about 2 minutes, add the Worcestershire sauce, oregano, basil, cayenne pepper and a dash more salt and pepper. Keep stirring and turning shrimp until they curl and turn slightly pink. (Hint: Cook until you don't see any more gray).
My Notes: Changing the proportions: My favorite thing about this recipe is that while the flavors are sophisticated, cooking is a snap because you don't have to measure out each ingredient. Does the shrimp look a little dry? Add a dash more Worcestershire. Not seeing enough flecks of herbs? Toss in another pinch of oregano and basil. Not enough heat? Of course, sprinkle a bit more cayenne pepper.
How to de-vein shrimp: Some chefs would say de-veining is an absolute necessity; the cooked shrimp looks fuller, curlier and neater. And after all, it is cleaner; eating poop isn't necessarily on everyone's to-do list. Others shrug off the practice and prefer the shrimp in their natural state. In order to properly de-vein, take a small knife and cut a small slit across the back of the shrimp, inserting your blade about 1/3 of the way through. From here, wipe off the intestinal tract, or what looks like black thread.
What: Burgers, fries, American food at a gastropub Where: Father's Office in Santa Monica and Culver City
Must-Order: Burger, regular fries, sweet potato fries, chef's special appetizers
The Verdict: In any city there needs to be a quality, reliable grub 'n pub. A place where you can retreat when you've had a bad day, down a few pints of beer and scarf down a big, fatty meal. Santa Monica and Culver City has that place: Father's Office. In Santa Monica, the gastropub is small, low-key, crowded and casual. Culver City offers a more spacious environment with the same delicious menu, although still crowded and casual.
Come in and peruse the beer menu offering a copious selection of lagers, ales, stouts and ciders. And after you've enjoyed a few pilsners, make sure you order a burger and fries.
Father's Office uses a thick slab of dry aged beef, grills it medium-rare, and plates it neatly on a french baguette with gruyere, blue cheese, baby arugula and a special house sauce. What makes their burgers so remarkable is the elegant take on simple ingredients. All it really is is meat, cheese and greens on bread. But the bread is fresh and crispy on the outside, the arugula is fresh, the cheese is high quality, and only the best beef is used. The result is a burger delicious enough to erase any remnants of a bad day that a beer just won't wash down.
As for the fries, I'm not much of a sweet potato fan, but Father's Office fries up a mean order. I prefer the shoestring fries with an extra side of garlic aioli. And if you're really hungry, make sure you get a chef's special appetizer, which change fairly often. Last time I dined here I ordered a dozen raw oysters -- fresh and cold -- and pancetta croquettes, which were salty yet delicate.
Oh, and if you want try your hand at a home-made Father's Office burger, check out BurgerFiles for a thorough recipe deconstructed by the LA Times' Test Kitchen and food critic Charles Perry.
What: Steak Where: Ruth's Chris Steak House in Beverly Hills, Woodland Hills and Pasadena
Must-Order: Filet mignon, jumbo shrimp, lobster tail
The Verdict: As a child, steak was just another piece of meat to me. I even (shudder) used to eat it well-done. Heck, what did I know? I was just a kid. But in my older age I've come to appreciate a nicely aged, adeptly seasoned, superbly grilled steak. And yes, I've finally graduated to having it cooked medium-rare.
The chefs at Ruth's Chris are masters at the art of serving a fine steak -- in particular, filet mignon. It's soft, it's succulent and it even comes perched in a puddle of butter. It's just salty enough, just peppery enough, just seasoned enough. The best thing of all is that it's served on a 400° plate. This ensures that your steak stays piping hot up until the last bite. I don't know how they do it but that plate definitely stays hot.
Other can't-miss items are the jumbo shrimp and lobster tail. Both are cooked just right -- a minute or two longer on the grill and you'd be stuck with overcooked seafood. The shrimp has all the right spices, and the lobster of ample proportion comes with a generous serving of melted butter.
What: Small plates / fusion / Spanish and Japanese-inspired Where: The Bazaar by Jose Andres (at SLS Hotel) in Beverly Hills
Must-Order: Philly Cheesesteak (pictured below); Jicama Wrapped Guacamole; Jamon Serrano Fermin; Japanese Tacos; Chocolate Mousse
The Verdict: "What?! You haven't been to The Bazaar?!" is what my foodie friends exclaim as I sheepishly shake my head. I finally checked the Jose Andres restaurant out for DineLA's Restaurant Week. I ordered several small plates and though I enjoyed many of the delectable little delights, I have to admit that this isn't exactly a restaurant I'd be racing to revisit anytime soon. Why? It's quite pricey, so assuming you fill up an empty stomach and order one cocktail, you can expect to spend about $90 on yourself.
The one item you must absolutely order is the Philly Cheesesteak. Wagyu beef is served atop air bread stuffed with the creamiest cheddar cheese. It's light and fluffy -- akin to biting into a meaty cloud. Also, order the Jicama Wrapped Guacamole. It's a limey, refreshing Mexican dumpling; thin layers of jicama are wrapped around a hearty scoop of smooth guacamole.
And if you're a cured meat fiend like I am, you can't miss the Jamon Serrano Fermin. The jamon is paper-thin, salty, and has just the right amount of leanness and fat. Fold it onto a crostini smeared with a bit of tomato sauce and you're in for a crunchy, savory treat. I also highly recommend meatlovers get the Beef Hanger Steak; it's seasoned to perfection and cooked medium-rare. Hanger steak is known for being on the tougher side, but it packs an ample amount of flavor.
One of the most interesting dishes on the menu is the Japanese Tacos. Here, shaved cucumber serves as the tortilla shell, and grilled eel is the meat. Sprinkled on top are bits of chicharron (or pork rinds) and a drop of wasabi.
What: Alibi Room and/or the Kogi BBQ Truck Where: Alibi Room in Culver City, CA; five trucks drive out to various locations in Los Angeles and Orange County
Must-Order: Short rib tacos; short rib sliders; kimchi quesadilla; Kogi burrito; chocolate tres leches cake
The Verdict: You know those eateries everyone talks about that you simply "must" try? Those places that everyone raves about, literally salivating over? And then you check out these restaurants and it all falls flat to you: the food's fine; not great. We've all had those moments.
But with the Alibi Room / Kogi BBQ you can believe the hullabaloo. Everything is divine. The tacos, burritos, quesadillas and sliders -- everything is juicy and top-notch. All the meat -- whether it's short rib, pork or chicken -- is cooked tenderly to perfection. You get a nice mix of tangy and seasoned Korean food with limey Mexican flavors.
My personal favorite items are short rib tacos ($2) or sliders ($5 for two) and the kimchi quesadilla ($5). The tacos are served with an elegant Asian slaw; they're deliciously juicy and adequately meaty. The sliders, just as juicy, offer instead a soft breaded cushion for the meat. Meanwhile, the kimchi quesadilla boasts a spicy kick and just that slight crunch that juxtaposes in texture with gooey cheese. For dessert, go all-out and order the chocolate tres leches cake ($4) -- share with a friend so you don't feel guilty. It's chocolatey, milky, and even slightly peanut buttery. Soft cake is nestled in a small pool of sweet milk and delicate bits of toffee are sprinkled across the top.
As for the drinks? Pick something off the cocktail menu. I wasn't satisfied with all the drinks I tried, but my favorite was the yuzu flower. It's offers beautiful flavor that's slightly fruity and a lot flowery.
The next time you go back (and you will!) order something new. Chef Roy Choi changes up the specials fairly often so there's always something new to try. I have yet to order a dish here that is anything short of a culinary masterpiece.
What: BBQ and beer Where: Boneyard Bistro in Sherman Oaks
Must Order: Chili cheese donuts; brisket; ribs; fried mac 'n cheese
The Verdict: Delish megish. I know, I know, everything featured on this site is already classified as "delish megish" but there are times where certain food is so remarkable that I feel the need to repeat that description. When I think of Boneyard Bistro and all of its top-notch comfort foods, the tender meats that slide right off the bone, a mish-mash of menu items flood my mind. It's hard to choose just one stand-out star -- so I won't.
However, if you're looking for an unusual dish try the Kobe Beef Chili Filled Donuts. It's $9 for three of these delectable delights. Think of relatively large donut holes stuffed with flavorful, tender beef chili and a squirt of mustard, blanketed with a thin layer of cheddar cheese and topped with a sliver of pickle. It's an unexpected combination that offer unforgettable flavor.
If you're with a large group and you're dining at Boneyard Bistro for the first time, I might suggest you (and your other 5-6 friends) share the Mini Mega (for $150 total). It's a smorgasbord for meat lovers: half-rack of baby back ribs, half-rack of St. Louis, some beef ribs, sausage, pulled pork and pulled chicken. If that's not enough, it comes with four side dishes. And that brings me to my next must-order...
Fried Mac 'N Cheese. Is your heart thumping yet? These little triangular cakes are perfectly-portioned and you can eat each one in three hearty bites. They're crispy on the outside, and ooey gooey on the inside. And for $6 they're well-worth the guilt.
But if there's only ONE meat you must absolutely order, the be-all, end-all of barbecued meat, it's the Brisket (pictured just above, the left-most item). Oh, the brisket. It's juicy, it's peppery, and it's so tender that it crumbles at the touch of your fork. Poke into a small bite with your utensil and you'll see the portion break into several tiny flakes of meat. At $22, it's the most expensive item on the menu and it's certainly well-deserved.
If cooking isn't exactly one of your talents, hold onto this recipe. If it is, hold onto this recipe anyway. This chunky soup will dazzle your foodie friends and is also perfect to stash in a big tupperware to feed your family for the rest of the week. It's one of those comfort foods you'll find yourself craving on a cold, rainy day, and one you can whip up in half an hour. I first saw this recipe for Italian Pasta & Bean Soup in Woman's Day magazine. I made a few of my own improvisations and ended up with my dad's second-favorite soup. (His first-favorite? Check out my Curried Corn Bisque.)
Serves: About 6 Prep time: 5 minutes Cook time: About 25 minutes
Ingredients: 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 tablespoons minced garlic 6 cups reduced-sodium chicken broth 1-1⁄2 cups bowtie pasta or other small pasta 1 can (15 oz) cannellini beans, drained 1 can (14.5 oz) diced tomatoes in juice 1 cup sliced mushrooms (optional) 1⁄4 cup chopped parsley 1⁄4 cup grated Parmesan cheese Salt and pepper, to taste
1. Heat 1 tablespoon of the oil in a pot over medium-high heat. Add onion and sauté 5 minutes or until light golden. Add a pinch of salt and pepper. Add garlic and cook, stirring for almost a minute. (You may need to be careful -- garlic burns quickly!)
2. Add broth and bring to a boil. Add pasta and cook 5 minutes.
3. Stir in beans, mushrooms and tomatoes. Add a pinch more salt and pepper, if desired. Cook about 3-4 more minutes or until pasta is tender. Remove from heat.
4. Stir in parsley, cheese and remaining tablespoon of oil. Make sure you save a few pieces of parsley to add to the bowl upon serving, as a garnish.
My Notes: When it comes to beans, less can be more: When I first made this soup, I only had one can of cannellini beans. Upon draining them, I realized that two cans would be too much and may even overwhelm the other flavors. After all, the dish is heavy enough, what with the cup and a half of pasta. Unless you're a bean fiend, it's best to stick with just the one can.
More healthful with mushrooms: Mushrooms are one of my favorite vegetables and I try to sneak them into recipes whenever possible. I also thought I'd be remiss if I didn't add them to an Italian dish. I found the one cup to be a good amount; it's about as many mushrooms as there are beans. Slice them up so you don't end up with unwieldy chunks in your soup.
What: Various foods: American food with flavors of Morocco, Cuba, Italy and Mexico Where: Hugo's Restaurant in Studio City/Sherman Oaks and West Hollywood
Must Order: Hugo Burger (beef); Portabello Stew; Very Green Casserole; Kelp Noodle Salad; Lemonade
The Verdict: Hugo's Restaurant is one of those little gems that you may not appreciate on your first visit. You might gripe, "I just spent $18 on a lunch that wasn't even that great!" But the next day you'll find yourself itching to go back. What is it about this restaurant that keeps you coming back for more?
For starters, they're accommodating. Yes, it's as simple as that. Hugo's Restaurant is the perfect place for picky eater or those with food allergies. All the ingredients are fresh and there are an abundance of options for vegetarians, vegans and even gluten-free patrons. Certainly, this isn't a cheap eatery -- generally, entrees will set you back about $11 and beverages cost about $4-5. However, the quality of food and the adroitness in their preparation is worth the price as well as the occasional 30-minute wait for a table. Plus, how often do you leave a nice restaurant feeling full but not overwhelmed, satisfied but not lethargic? (And, as an added bonus, celebrities often frequent this joint. You'll probably recognize them as they sit quietly at their tables, clad in sunglasses and a baseball cap.)
My favorite items are the Hugo Burger (beef), Portabello Stew, Very Green Casserole and Kelp Noodle Salad. Want a hormone and antibiotic-free Angus beef served with fresh veggies and crispy lettuce? Go for the Hugo Burger (pictured). Need a healthy but substantial lunch? Order the Kelp Noodle Salad and enjoy the oh-so crunchy kelp noodles tosses with sprouts, snow peas, cilantro and scallions and dressed with a tart mango-sesame dressing. The noodles are fat-free, gluten-free, and very low in carbohydrates and calories but don't worry -- they certainly don't taste like a bland diet ingredient.
The Portabello Stew (pictured) -- my favorite dish -- is a hearty bowl of slow-cooked French green lentils, carmelized onions, garlic, organic carrots, potatoes, yellow squash, zucchini, fresh herbs in a rich tomato-red-wine sauce. It's chunky, earthy and the perfect meal on a dreary day. Order it with a side of fries; they're crispy, seasoned to perfection, and still have little strips of potato skin that tell you these taters are the real deal.
Another fun, veggie-filled dish is the Very Green Casserole. It's packed with sautéed broccolini, spinach, asparagus, zucchini, with garlic and fresh herbs in a tomato basil pesto sauce. But there's more! The casserole is topped with a veggie patty and melted goat and mozzarella cheeses. You can even substitute the cheese for a vegan kind.
What: Vietnamese food Where: Absolutely Phobulous in Encino and West Hollywood
Must Order: Jen's Shrimp Rice
The Verdict: Everyone has their choice for comfort food. Some people like a hearty soup when they're having a bad day; others take to mac 'n cheese. One of my favorite comfort foods is fried rice -- but it has to be done right. Whenever I go to Absolutely Phobulous I order Jen's Shrimp Rice. I don't know how they've managed to create such a delectable dish out of few basic ingredients. It's just fried rice with chopped carrots, peas, scrambled egg and plump shrimp (for only $8.50). But the execution is spectaular. It's savory, it's just salty enough and the amount of each ingredient is just right.
And, since you're already here, make sure you order the Soda Chanh ($2.50). A sweet, sparkling lemonade drink, it's a fun treat for yourself once in a while. Oh, and the Pho? You can never go wrong with a big bowl of it. My choices are either the beef combo or seafood. The beef ($7.50) is always sliced into tender, thin strips, and the seafood ($8.50) is fresh and generously heaped into the soup.
What: American/bar food
Where: Townhouse Kitchen & Bar in Sherman Oaks
Must Order: Pork belly sliders; hummus; deviled eggs with sriracha; any house beer
The Verdict: I skimmed through some of the reviews on Yelp and much to my surprise, Townhouse Kitchen & Bar got some pretty negative reviews -- and I'm still scratching my head about it. Sure, it's not a gourmet restaurant. Sure, it's not run by some world-renowned chef. It's a bar. Think Yardhouse or BJ's. Certainly, not every dish is fantastic, but I stand by the notion that this place is worth skipping past Cheesecake Factory and P.F. Chang's at the Sherman Oaks Galleria.
There isn't any one dish that should be avoided; most of the items are decent. Some of the stellar ones, though, are the Hummus with Pita Chips, the Deviled Eggs with Sriracha and of course, the Pork Belly Sliders. Although they'd be better named "pulled pork sliders," these little burgers are meaty and full of flavor without being too juicy (or even too dry). With a serving of greasy-enough onion straws, they're the perfect accompaniment to a glass of one of the house brews. My number one choice is the North Coast Blue Star Wheat beer. It's sweet and not too hoppy, a great beer to sip on while eating a meal as hearty as the sliders. And for $3 (during the happy hour special), this drink is a steal.
Townhouse Kitchen & Bar offers happy hour twice in the day, one from 5-7pm and another one that starts at 11pm. Stop by for a snack and drink after watching a movie at the ArcLight to properly end a date night or a night out with friends.
