i8tonite

Author: Brian Garrido

A Summer Day of Marinades

Drumsticks with Soy Ginger Marinade

During the brief period of time, I lived with my father and his family, I learned a lot about cooking, specifically, Filipino which from my childhood observations, involves one pot, lots of protein, vegetables and braising for a peiod of time. It involved soy sauce, fish sauce and/or vinegar. Everything was cooked together and never left the liquid that is was cooked in, which of course was always a delicious broth to pout over the ubiquitious rice.

Then, as I started working in the world of food, first in the restaurant, then as a publicist, I learned more about marinating, the act of tenderizing meat in a liquid. (Supposedly, the word “marinate” comes from a French word but the act of marinating actually pre-dates that usage to Asia by almost 3,000 years….so who knows…damn scholars…don’t they know anything.)

Wok Tofu with Soy Ginger Marinade

Not many things in Filipino cooking are marinated. There is a lot of grilling with sauces, continously basting the meat or braising. (I’m digressing but there is also a traditional barbeque sauce for meat which uses, of all things….7-Up, Sprite or Sierra Mist…or a soda that has a lemon/lime citrus connection…unbelievably succulent, sweet and spicy.)

As I grew, up I learned simpler ways of doing marinade through many of the chefs with whom I have worked as a publicist. Something really quick and easy like the one below is easy to perfect. I use this particular and quick marinade for pretty much any meat or fish. So simple. If you decide to use this marinade, try prepping it the night before or prior to leaving for work. Then when you can get home, turn the grill on and …voila, dinner is served.

YOU WILL NEED:
2 cups soy sauce
1 cup brown sugar
1 tbsp worcestershire sauce
1 tbsp minced garlic
1/4 cup oil
1/4 tsp red pepper flakes, jalapeno, serrano, Thai chili or habanero…(I think you get the picture.)
1/2 tsp ginger

LET’s FINISH THIS PUPPY UP:
1. Put everything into a gallon bag, bowl or Pyrex dish and cover meat/fish/poultry overnight or at least a couple of hours.
2. Grill/bake/ broil/ saute your meat/fish/poultry until desired temperature.
3. Easy-peasy.

June 5, 2013
Farmers Market Haul, Eating With Friends, & His Creamy Threesome Dip (for lack of a better name)

The Farmers Market was a light vegetable haul today. Partially, because I haven’t had time to really put my menu together for the week ahead. As noted in a previous post, I burned two dinners. However, I did purchase a lot of lettuces at the market. I love the summer for lettuces. It’s an easy dinner fix to make a simple salad with some form of protein and to turn it into a meal. Keep it simple so I don’t become overwhelmed. I also bought some peppermint to try instead of just regular mint to see what I do with it; other purchases included crispy romaine, peppery arugula, radicchio for the grill, basil (my plant isn’t doing so well this year) and a broccoli crown. Let’s see what the week brings.

Last night, my friend Mark, an amazing homecook with specialities in Indian and Moroccan, had another dinner. I posted about one a couple of weeks ago. He made the delicious Mulligatawny Stew, Pan Roasted Potatoes and Cauliflower, Cucumber Mint Raita (pictured above) and Dal, the staple of Indian cuisine. Of course, there was basmati rice, naan and poori. Simply yummy and delicious.

He also made an incredible tangy and tasty dip for crudites. His personal creation was delicious with just the right amount of flavors for the raw veggies. With the light tang that only Greek yogurt has, mixed with the cream cheese and Mexican Crema, it was an international trio of dairy creating a beautiful compliment to the crispness of the zucchini, the heat to the radishes and sweetness of the snaps. It was a yummy audition to his Indian meal.

On another note, joining me at Mark’s, where several other friends, Mark and Denise, Lisa, Sue and her girlfriend, Chloe, whom I never met but was sweet and beautiful. It was one of the type of “dining with friends evening” that are becoming incredibly special to me. Since coming back to Los Angeles from Northern California, it hasn’t been all peaches and cream like any major life decision. (Two of my other favorite nights, were with Shelley and Bonnie making pizza and playing Scrabble. Then at David’s, helping him with his housewarming making fresh hummus.) I’ve said it before, and I will probably say it again, eating at a friend’s house, helping to prep, passing the dishes, assisting in the clean-up, laughing, telling stories, petting the animals, voicing aspirations, feeling heartaches, boyfriends, girlfriends, work, …just life…was fun beyond belief. No one was asking us if we needed something else. We weren’t screaming over the din of the music. We found the bathroom without asking a frazzled waitperson. There was a casualness, a meeting of minds, gratefulness that we could be together in the true spirit of friendship. It’s what makes these food occassions special for me. Not necessarily the eating but the process of eating: the cooking, the chopping, playing sous chef and passing food family style. It’s Thanksgiving without any of the family drama. No one was drinking too much or getting too boisterous. It was camaraderie at its best, with cool Southern California evening breezes, carrying the laughter out onto the street.

Now, go make Mark’s dip, with some friends. It’s really good.

You Will Need:
2 oz. Cream Cheese (softened)
4 oz. Plain Greek Yogurt
3 oz. Crema Mexicana
1 Large or 2 small Shallots
1 Med. Garlic Clove
Chipotle LIme Seasoning (to taste) (I used Chef Tim Love’s sold at Sur la Table)

Let’s Make This Puppy:
1. Let the dairy items sit out at room temperature for about 30 minutes.Then, with a fork, combine them in a bowl, trying to get as many of the lumps out of the cream cheese as possible.
2. Mince the shallots and garlic.
3. In a small saucepan over med-high heat, saute 2/3 of the shallots in vegetable oil* for a couple of minutes, until they start becoming soft – at which point add the garlic and continue to cook for another 2 minutes or so, until everything is pretty soft. Let that cool.
4. Add the room temperature shallot/garlic mixture to the blended dairy mixture, and add the remaining (raw) shallots, mix well. Add about a teaspoon of the Chipotle Lime seasoning and stir well, taste. Keep adding Chipotle Lime until you are happy with the taste. (I tasted it on the raw vegetables that I was serving with the dip, as the flavor will be less intense than it is on the tasting spoon – and you may want to add more seasoning). Chill for at least an hour, then serve!

*Mark used Sunflower Oil.

June 2, 2013
Eggs

I burnt what I cooked. It happens. Yesterday on the grill (flank steak…charred to a show leather state) and today in the rotisserie (Chicken thighs turned blackened hockey pucks). Why? Not paying attention. Busy with life as usual but I have been wanting to write about eggs, so I scrambled a couple. Yep, that little white orb full of goodness.

Let’s start with a discussion of my first encounter with Parisian scrambled eggs. First, you have to get to Paris, then you have to have them cooked at the Four Seasons, George V. Seriously, you already know you are not going to have just any scrambled eggs. Order them at 18 euros a pop (or have someone else order them so they can pay for them). Cooked in a traditional French manner, the eggs are whipped before going into a double boiler. Stirred ever so gently, adding melted butter a teaspoon at a time. Gently stir, until you get light, small yellow curds. It’s actually an intense, long process (longer than a music video) that we don’t see in the States. (At least, I never have.) By using, low heat under the double boiler, it creates the most insanely, decadent taste and mouth-feel ever. Luscious, rich, creamy, buttery….truly a Godly preparation. Serve with a warmed baguette and maybe, if you are Rockfeller, some caviar for dinner. Heaven.

Now let’s fly south to my favorite area of Italy, Umbria, the heart as it’s called and the only area of the country that is not bordered by water. It’s a stunningly, verdant low-lying mountainous region with medeival walled towns hanging form the sides of cliffs such as Spello and Montefalco. Down in the valley floor which would be Assisi and Bevagna and also vineyards and farms. The stretch of towns which include Spoleto, Norcia, Foligno and Trevi is also known as “La Strada di Sagrantino”, the delicious grape varietal made popular in the states by Arnaldo Caprai Wines, a public relations client that I which had brought me to the area.

While working with the homebase of Montefalco is where I discovered Umbrian eggs. The eggs are laid by just your garden variety Italian chickens and essentially fed a diet of whole grains, grown in the area. (This is a testament to Slow Food and local food production) These birds produce a bright, orangey-colored yolk that is slightly thicker than the American variety. At first glance, I questioned the hosts at the small hotel where we were staying, an Italianate home coverted to a bed & breakfast, “Where did you get these eggs?” And their reply was at the local farmers market. The color was so bright and a little disconcerting, as I thought they were produced by leftover radioactive chickens flown in from Chernobyl. They are the color of the African sunset and are really something to behold. For me, it’s the 9th World Wonder. Served with a variety of “norcineria” or Italian charcuterie (mortadella, salumi) and an Italian bread or tossed in pasta, like Pasta alla Cabonnara, a gentle feast for the senses.

I’ve had more experiences eating eggs, scrambled, fried, Spanish Tortillas, Filipino bulut (disgusting) but these two or the most serene when I think of some of my eating egg experiences and I just wanted to share. 🙂

Making French Scrambled Eggs
YOU WILL NEED:
4 Eggs (brought to room temperature)
5 pounds of butter (Kidding!) 4 (Joking) Seriously, 1 stick of melted butter
White Pepper and salt (I kind of insist on the white pepper for this as the black specks interfere with the beauty of the curds. Sorry, we all get a little anal about different things.)
SPECIAL EQUIPMENT: A double boiler.

LET’S SCRAMBLE:
1. Put two melted tablespoons over low heat in the top of the double boiler.
2. Scramble together eggs, cooled and melted butter, salt and pepper until the whites and yolks are completely combined.
3. Slowly pour the eggs into the double boiler and stir with a wooden spoon as the butter melts. Continue stirring, scraping the bottom and sides of the pan, until the eggs have thickened into soft, creamy curds. Oh about 10 to 15 minutes. Serve on warm plates as you want the eggs to still cook while heading to the table. Also, have really good bread around to scrape up what you didn’t shovel into your mouth. BEST EGGS EVER.

June 1, 2013
Memorial Day: Remembrances of Cold Noodles Past

On Memorial Day, when we honor those in uniform, I’m eternally gratefully to those that have served.

This holiday was always the official start of New York City summers. Manhattan would empty out and become a ghost town. I fondly recall my beautiful school friend Christine, who eventually packed up and moved to Europe. It was Chris that introduced me to my first bowl of cold noodles at a small but bustling Chinese place on Broadway and Canal Street in NYC’s Chinatown. Being of Chinese descent and her father owning a Jersey establishment, she was the conduit and teacher to what are now some of my favorite Chinese items such as Scallion Pancakes, dumplings and Spicy Cold Noodles with Peanut Butter.

There are a number of variations hailing from throughout Asia (and adapted by Americans) using cold rice noodles with a different nut butters. Mixed into that is some water, chili paste or red pepper flakes, sesame oil, garlic, sugar, citrus and ginger. Incredibly simple and great for a hot summer day of memories and recollections as well as creating new ones. Definitely, tons of carbs for walking the myriad of Manhattan hot, steaming streets which as poor college students, we did often. It would be Chris, Teresa, Annie and me hiking from the bottom of Broadway to South Central Park overwhelmed by the displays in shop windows.

Whenever the weather is beautiful, I break this out of my memory banks. Immediately as I taste the sweet and spicy paste perfecting the right amount of heat, sweetness and chewiness of the noodles, I think of Christine and other really important friends that I have been apart of my life while on this planet. It’s a funny thing how food does that don’t you think? Enjoy your Memorial Day with those you love and love you in return.

You Will Need:
Cold Noodles (made ahead and chilled) about a half box of spaghetti or rice noodles.
1/2 cup of creamy peanut butter (or chunky depending on your preference. You can use sesame, almond and nut butter will do.)
Chili garlic paste or sauce/ red pepper flakes
Teaspoon of honey
Quartered lemon/lime
Water
Sesame Oil
1 tablespoon each of grated ginger and garlic

Let’s Finish This Puppy:
1. In a small bowl, we are mixing the nut butter with a couple squirts of chili garlic paste or a couple of dashes of red pepper flakes.
2. Add some water, maybe about a cup to thin out the butter into a creamier sauce. Add a little water at a time, maybe a 1/2 cup each time. It will thicken back up.
3. Add the honey and citrus. Mix.
4. Couple of dashes of sesame oil plus the ginger and garlic. Mix until…
5. Once you have reached a consistency of a thin paste, pour it over the cold noodles. If it starts to get clumpy and a little more water by the teaspoon ful. Chop up some scallions and/or cucumber for a garnish. Voila….

Vegan to boot. Serve this with simply grilled chicken, beef, tofu or even some halibut might be a nice twist.

May 27, 2013
Farmers Market Haul and Lulu’s Gardening Class

Let’s begin with lovely Lulu’s gardening class before we get to Farmers Market Haul.

Shelley, Lauren, one of Lulu’s co-workers and Lauren’s husband, Chris, along with me, were students in Lulu’s backyard for her first-ever gardening class. Lu has been gardening since she was a child back in her homestate of Pennsylvania. It was always one of her aspirations to create an edible garden where she could cook and share her plantings. Since she purchased her home over 8 years ago in the PicFair District of Los Angeles, she has fashioned a dozen raised beds where many varieties of home-grown edibles have ripened to seasonal perfection. Being an urban/surburban kid and thinking for many years that vegetables came hidden in a supermarket’s underbelly, I’m massively awestruck by her cultivation of cantalopes and watermelons…. along with being supplied gifts from her seasonal harvests which have included lettuces (romaine, red leaf, and green leaf), tomatoes (some which she has used for canning and I used for sauces), cucumbers, artichokes, eggplant, basil, spaghetti squash, raspberries, blueberries, lemons, limes….and on and on. In each one of the approximate 2 1/2 feet by 6 feet areas, the soil has been tilled, rested and loved to reap some of the most deliciously edible gems I’ve had. There is nothing like direct farm to table to do a body good.

In this class, Lu’s immense knowledge was demonstrated when she dug up her compost turning out a dark, rich and thoroughly alive concoction with do-gooding worms (pictured). The class was a fully active hour and a half experience. For this city slicker, it still shows the difficulties of being a 21st century farmer. Farming is an arduous task. It’s about the right amount of water, sun and nutrients but I can absolutely see it’s rewards for the grower as I was rewarded cuttings from Lulu’s hardwork such as baby kale, zucchini, squash blossoms, and fresh mint.

All of this, on this Memorial Day weekend, brings me to Farmers Market Haul. Today, it was tiny Japanese bell peppers (Yakatori Farms), purple baby artichokes (SunCoast Farms), beautiful frisee, mizuna and baby chard (Windsor Farms), green Zebra Rita’s and baby spinach (McGrath Family Farms), small sweet Maui onions for grilling (Can’t remember the farm…), and rosemary (ABC Rhubarb).

(It was a small shopping excursion as I had the vegetables Lulu gave me from the class.)

I love the Hollywood Farmers Market. A weekly Sunday ritual like heading to church without the pie bake off at the end. It’s reminiscent of NYC’s Union Square Market. I prefer HFM before 11:00am, before my shins are black and blue from the strollers, wagons and pushcarts but still appreciate that families bring their kids to learn about food and its production. I love the urbanity of it: hipsters with their multiple canvas bags; the mid-thirty parents, who gave their nanny the day off, and are clutching too many children and too many vegetables; the single women holding onto lattes and the bottom of their maxi-dresses; the married gay men, leering over organic zucchini and the street musicians giving the market it’s soundtrack.
There’s no competition between farmers. One of the farmers didn’t have Bloomfield spinach, a fave lovely lettuce, and pointed me to another canvas stall ala “Miracle on 34th Street”/Macy’s vs. Gimble’s sort of way. I feel like this is the way life should be, simple, uncomplicated, free of CNN’s ticker tape, which is located around the corner.

One of the great things at HFM, I get to learn about my food and ask questions of the individual purveyors. I get to know them, they know me. They become a constant. I like that. It’s a small village atmosphere in a metropolitan city. The market is there to serve and keep me, in my mind, safe…that’s why I go. Its one of the few times in my week…when out of my car and out of my apartment… I feel sheltered and we are there to buy nourishment and feel nourished.

And…no matter what I think of war or our politicians, it’s people whom I’ve known such as the farmers who had many children go to war, who help feed the young men and women who have served our country….to both, I salute you.

May 26, 2013
Meatless Monday: Grilled Caesar Salad (just Meatless) and Family Suppers

Restaurant and Waiting Tables

It’s a funny thing about Caesar Salads. They bring me right back to waiting tables/bartending or working in a restaurant kitchen. Many of the “family meals” when I worked in restaurants consisted of a salad, burgers, pizza or pasta. There was never any of the slaved over staff dinners that is being touted in the new cookbook “OFF THE MENU: Staff Meals from America’s Favorite Restaurants”. (Lucky them!) In the almost 2 decades of not working in eateries, clearly the times have changed since I plied my trade for tips or peeled potatoes. (I wonder how many publicists actually worked in a commercial kitchen?)

Secondly, I love the salad…when made right. They have a wonderful garlicky and salty crunch that reminds me of eating a potato chip. It’s that bite of lettuce snapping and saltiness from the dissolved anchovy. (Yep, a Caesar with anchovies…kind of novel, huh?) And, then made with a coddled egg, (yep, again a little more novelty… made with an egg) just cooked so the yolk is still runny to give it the unctuouness, clinging to the Romaine and holding the freshly grated Parmesan.

Thirdly, bringing me back to where I started, the family meal at a restaurant…when the dinner shift began at one of the five New York City restaurants that I had worked in during the 80s and early 90s, and my co-workers, some of who are friends to this day, would talk about their mornings and afternoons, of auditions, of gallery installations, of stapling resumes to headshots, of writing….or of getting over last night’s hangover…of being in my early 20s.

Lastly, they remind me of warm New York City summer nights with blaring taxis horns, beautifully curvaceous women wobbling in excessively high shoes, worked out men in tight T-shirts and baggy jeans, neon lights, shots of tequila and one of the happiest times in my life. (Of course, I wish I knew it then.)

Grilled Caesar Salad with Homemade Croutons

Who knew that all these memories came in a salad and some nourishment too?

YOU WILL NEED (2 servings):
1 clove garlic
2 anchovies (or paste).
1 egg
1 tablespoon Dijon mustard
1 juice of one lemon
1/2 cup extra-virgin olive oil
Freshly grated Parmesan (However much you want)
Freshly ground black pepper
2 heads romaine lettuce
Croutons (Store bought or homemade. Make it easy on yourself. Do what you want and have time to do.)

GRILL THE LETTUCE (Or skip this altogether and chill lettuce for about 5 minutes in the freezer. If you do this, just tear the lettuce apart just before you dress it.)
1. Heat grill.
2. Peel outer leaves of romaine off until you get to the heart. (Or you can leave a couple of the dark leaves on.) Cut in half.
3. Brush cut side with olive oil, salt and pepper.
4. Place on grill until slightly charred and wilted.
5. Remove from grill.
6. Arrange prettily on plates, cut side up.

LET’S MAKE THE DRESSING:
1. Using the blade of a knife, carefully make a paste with the anchovy and garlic. Just mash it together and add a little…just a drop or two of oil.
2. Put this paste and the remaining ingredients… egg yolk, mustard and lemon juice… into a mixing bowl or food processor.
3. Whisk or process for about 30 to 40 seconds until the mixture is smooth. (If whisking, go a little longer. If you are really anal about it, pull out the timer and set it for a minute…and whisk.)
4. Now add the olive oil slowly until it becomes mixed and a little thicker, similar to a thin aoili (this may not happen if you are using a whisk…but give it a try.)
5. Add some Parmesan, a pinch of salt and freshly ground black pepper. (Get a pepper grinder if you don’t have one. It makes a huge difference.) You can refrigerate the dressing if you make a little too much.

LET’S FINISH THIS PUPPY UP:
1. Arrange the heads of lettuce cut side up.
2. Pour the dressing in a ‘Z’ pattern over lettuce.
3. Use enough dressing for you to be satisfied and happy. Dress the the salad to your liking but don’t over do it. (Remember, you pay that trainer at the gym a lot of money.)
4. Sprinkle with the freshly grated Parmesan.
5. Arrange croutons, ever so….
6. Voila!
7. Take a picture and upload to Instagram. (Most important part. You can use my photo if you don’t think yours is photogenic. You have my permission.)

May 20, 2013
….at David’s: Rubbed Pork Chops and Grilled Radicchio

May is National Salad Month, which to my less than haute cuisine mind (I grew up on canned beans and Hamburger Helper) means salads of lettuces and maybe another variety of vegetable tossed with a dairy dressing (mix in a little packet of dried herbs from a non-existant Ranch).

As I grew up and became a little more traveled and experienced chefs from around the world, I became intrigued by what salad meant to them. It could be cold noodles with fish, oranges mixed with radishes or slightly grilling a lettuce.

At David’s this week, we paired up his delicious Rubbed Pork Chops (rosemary, fennel, oregano and Mexican chili) with a Grilled Radicchio and a salad of Albion Strawberries with Mustard Frills and Arugula.

Herb Rubbed Pork Chops, Grilled Radicchio and Mustard Frills, Arugula and Starwberry Salad.

As the warmer weather continues, everything will get grilled. Another favorite is Grilled Cesar Salad with Homemade Croutons. I also love grilling fruit and mixing them in with lettuces.

Grilled Peach Salad with Blueberries, Manchego, and Spinach

For Grilled Radicchio, you need:
1 or 2 small heads of Radicchio
Olive oil for brushing
Salt and Pepper

Simplicity:
1. Halve the heads.
2. Brush the cut side with olive oil. Place on grill. Close grill lid for about 5 to 10 minutes.
3. Look for grill marks, if there, remove.
4. Should be slightly wilted.

Let’s finish this up:
Place cut and grill marked side up. Salt and pepper. Serve up!

May 19, 2013
…at Shelley’s: Bean and Swiss Chard Soup

Shelley is, without a doubt, one of my best friends. She’s always there for me. Recently, she took care of Holly, my beautiful pitbull. “Big Girl”, as I call her lovingly, is best friends with Carlos, Shelley’s 85 pound Golden Retriever (aka “Big Boy). While I drove my mother back to the Inland Empire after her birthday and Mother’s Day extravaganzas here in Los Angeles, Shelley watched Holly. The two canines romp and growl, growl and romp in her backyard, while she works and watches their rough-housing. Shelley also loves to cook. What more can you ask of a friend? A dog-sitting service and a food goddess in one person. Wow!

Shelley loves to make beans but not just any beans, she sources the for freshest suppliers and looks for inventive ways to prepare the lovely legumes. We’ve had many conversations about our favorite and it really is Rancho Gordo by Steve Sando. Tastier than just buying regular beans at the market. Rancho Gordo brand is the best and you can truly taste the difference between chain store and his.

Shelley was kind enough to say to me after dropping off, Holly, “Do you want to stay for dinner when you pick her up? I made a pot of beans.” I’m like alright. Two hours to my mother’s place and then the drive back. Who wants to cook after all that driving? IHOP starts looking good by then. She took care of Holly, I can stay and eat too.

Bean & Swiss Chard Soup with Orzo

And she made a delicious bean soup. On this night, I was the sous chef to Shelly’s cooking. I peeled and smashed the garlic. Turned the rosemary and anchovies into a paste. Washed dishes. Shelley sauteed up the chard, browned the garlic and stirred in the paste. The dogs played happily and were under our feet.

Lulu, one of my other besties, came over in a chic new bob and joined us impromptu. She’s starting an urban gardening class in her backyard which is a pretty stellar idea. Lu is a pretty amazing gardner. In her Los Angeles urban backyard, she grows corn, melons, a variety of squash and lettuces. She picks raspberries, blackberries and blueberries for her morning breakfast. We’ve had fresh teardrop heirloom tomatoes and used the homegrown herbs to add addtional flavor to our dishes. Lemons, limes and grapefruit also start brightening up her trees around this time. When I lived with her, we had regular baby artichokes for grilling. A little homemade infused garlic oil for dipping….yum and directly from the farmer….Lulu.

There we sat, two dogs, two great women and me eating a flavorful soup of beans, vegetables and orzo. Talking and laughing. This is when life is great.

*Note: This is just one recipe…Shelley’s and its from my memory. There are a lot of recipes out there on this soup that includes bacon, pancetta, different beans. Whatever. Be adventurous.

YOU WILL NEED:
1 lb dried white beans such as Great Northern, cannellini, or navy (2 cups), picked over and rinsed (Make the beans or use canned if it’s the weekday. Hey, we lead busy lives.)
2 anchovy fillets or anchovy paste
2 tablespoons olive oil
2 garlic cloves, finely chopped
1 fennel bulb, chopped
1 onion, chopped
4 cups chicken stock or low-sodium chicken broth (or vegetable broth if you want to keep it vegetarian)(Homemade stock is best, but let’s not quibble, not everyone is going to want to make their own or have the time. If you don’t make your own, buy organic stock and skip anything that requires a can-opener)
1 tablespoon fresh rosemary, minced
1/2 lb Swiss chard (or Red or Rainbow, Kale and Spinach would do well too), stems discarded and leaves halved lengthwise, then thinly sliced crosswise

MAKE THIS EASY:
1. De-stem the chard and cut up the leaves.
2. Saute up the Chard (or spinach or kale or dark green leafy vegetable) until limp.
3. Set aside.
4. Take your pot, something to hold the liquid and place olive oil. Heat up the oil.
5. Peel, smash and place garlic in olive oil until brown. We are infusing the olive oil with the garlic. Remove the cloves.
5. Make a paste with chopped rosemary leaves and anchovy fillets. Add to infused garlic olive oil.
6. Stir until dissolved.
7. Add beans, chard and stock.
8. Get it to boiling and add orzo or small pasta.
9. Simmer until pasta is cooked.

LET’S FINISH THIS PUPPY:
Ladle into bowls and top with grated Parmesan cheese. Serve with a crusty bread. Voila!

May 16, 2013
Farmers Market Haul and Mother’s Day Frittata

Farmers Market Haul and Mother's Day Frittata.

May 12, 2013
Farmers Market Haul and Mother’s Day Frittata

Farmers Market Haul for May 12, 2013.

You know its the beginning of summer with berries, stone fruit and tomatoes at almost every stall in the market. I went to my favorites ABC Rhubarb, Windsor Farms, McGrath, Drakes’ Family Farm for goat cheese, and St. Mortiz Bakery for a crusty French baguette that was a perfect size. I also purchased some asparagus and always a variety of lettuces, lemons, and onions. Lemons are, for me, completely necessary for a marinade, a dressing and just to drizzle on grilled or roasted chicken.

MOTHER’S DAY

“You know what it is, honey, food is love.” – Streisand as Joyce, GUILT TRIP

Last night, my mother and I watched GUILT TRIP with Striesand and Seth Rogen. Interesting. Cute. Not hilarious but some poignant moments especially if you had just spent 5 hours in the car with your mother like I did. I was picking her up from her home two hours away and driving back to Los Angeles, where I live. It wasn’t 8 days, like in the movie, but sometimes 5 hours can seem like infinity especially in stop-n-go traffic. (When I was 7, my mother and I took a road trip across country on Interstate 10. We drove through the Southern states, Arizona, Texas, Georgia….Certainly, one of the greatest memories of my life.)

So the film and it’s theme resonated with me as I went about my weekly Farmers Market shopping excursion. Cooking is about giving back, food is love, etc. My mother wasn’t the most prodigious of homecooks as I was growing up. She was a single, working mother. Hard enough. But, she loves reading my food posts and is an ardent fan of mine. (Surprise.) And I wanted to do something special.

We both aren’t into noisy crowds and she’s not really able to get around as swiftly so I thought the easiest thing to do was to make something at home. Besides, she loves tomatoes and they were everywhere so I wanted to buy some for her. (She loves tomato sandwiches. Mayo, tomato, on white bread.) We could only do that if I cooked. I originally thought of an omelet with Cheddar, Tomato and Asparagus but that would mean two pans. (One for her, one for me.) With a frittata, which as we know, I’m fond of making, it’s one pan clean-up. Ultimately, that’s what she got for Mother’s Day, a frittata but I wound up making a Drake’s Family Farm Goat Cheese & Red and Green Pepper Frittata. Served with a Bloomfield Spinach Salad tossed in a Balsamic Vinagrette with fresh Albion Strawberries.

Made with Drakes’ Family Goat Cheese

The Big Beef Tomato needs it’s own stage and not lost in egg. Besides, my mother worked hard all her life and deserves the first taste of summer lushness simply. So on her birthday tomorrow, as she turns 77, it will be sliced, with a little mayo on a crusty baguette.

Happy Mother’s Day!

May 12, 2013