Over The Hill And On A Roll

How To Make The Perfect Manhattan Cocktail

2012-04-11T17:30:00.000-07:00

The perfect Manhattan cocktail starts with a good rye whiskey like Jefferson's Straight Rye Whiskey. This rye is well rounded with spice and mint notes. The very next thing needed for a perfect Manhattan, and the most important in my opinion, is sweet vermouth. Using a good quality sweet vermouth is the difference between a great cocktail and a bad one.

I have two favorite types of sweet vermouth I like to use. The first is Antica Sweet Vermouth. This stuff is classic and amazing. It's sweet without being over powering with just a slight hint of herbal notes. This is my stand-by vermouth.

If I'm feeling adventurous I'll go with Punt e Mes Vermouth. This vermouth has a much more complex and herbal quality.

So here is the perfect recipe for a perfect Manhattan!

2 oz Rye Whiskey
1 oz Sweet Vermouth
1 dash Angoustura Bitters
1/2 dash Orange Bitters

Roasted Asparagus Fettucini with Peas, Mint, and Grated Gruyere

2011-08-25T15:13:00.000-07:00

Although asparagus and peas are not technically in season, this pasta dish is one of my favorites to make during a warm Summer night. Roasted on my outdoor grill, the asparagus takes on a sweet and smoky flavor that pairs well with the peas and mint.

Finished with a bit of pasta water, grated Gruyere, and a sprinkling of red pepper flakes, this fresh and bright dish is best eaten al fresco with a nicely chilled white wine.

Heirloom Tomato Salad With Fresh Oregano And Red Wine Vinaigrette

2011-08-21T16:46:00.000-07:00

Nothing says Summer like a fresh tomato salad made with heirloom tomatoes straight from the garden. My tomato plants this year are slow to produce so I'll be enjoying a late Summer harvest, but luckily I was able to enjoy just a few early this season.

When I have good tomatoes I don't like to mess with them too much. I make a light red wine vinaigrette with a bit of garlic and olive oil and toss the tomatoes with fresh oregano. I salt the salad at the very end so it doesn't get too watery.

Eaten with crusty french or sourdough bread, this tomato salad is pure heaven!

Margarita or Classic Whiskey Sour?

2011-07-20T14:27:00.000-07:00

This has been the Sunday Summer afternoon dilemma. Cocktails in the garden on a Sunday afternoon are fantastic, but not if you're fraught with decisions.

I've been making Margaritas lately with tequila, a bit of lime juice, and a splash of triple sec. That's it. And let me tell you they are great!

But I also recently discovered that classic Whiskey Sours were originally made with a bit of egg white to froth up the cocktail. Whiskey, lemon juice, simple syrup, and a teaspoon of egg white shaken in a cocktail shaker transforms into a silky and delicious Summer cocktail.

Now all I have to do is decide which to have.

White Wine "Affogato" with Blood Orange Sorbet

2011-07-11T18:20:00.000-07:00

While having a glass of white on a recent Sunday afternoon a blast of genius wafted over my ice cold glass of Pinot Grigio. The pint of blood orange sorbet I'd bought the day before had been taunting me all day but my glass of Pinot was truly hitting the spot---what to do, what to do?

My brilliant idea of course was to scoop the sorbet right into my glass. Mike looked at me like I was crazy (or a lush. or both.) but I knew that it would be delicious, and it certainly was.

An Affogato is traditionally made with espresso, but since "Affogato" technically translates to "drowned" I felt like I had creative liberty to change it up. A nice dry table wine works great here---the citrus undertones of the white works great with the blood orange and the sweetness of the sorbet melds well with a dry white.

Scoop, pour, and dip your spoon in the Summer goodness!

Handmade Pasta With Chorizo, Kale, And Cannellini Beans

2011-07-05T21:20:00.000-07:00

Pasta tossed with a few ingredients is one of my favorite Summer meals. I've never been a big fan of heavy tomato sauces so it only makes sens that I'd gravitate toward a pasta dish like this. I made this recipe by modifying this Martha Stewart recipe for Pasta with Kale and Bacon.

While Martha's recipe sounded perfectly yummy I wanted to make it just a bit more special by trying my hand at making my own pasta. While not an every night kind of thing, making my own pasta turned out to be fun and simple, adding a nice complex bite to the dish.

I rounded out the recipe by substituting my own homemade Chorizo for the bacon and adding Cannellini beans and grated Gruyere cheese. Tossed together with a bit of pasta water, this type of "sauceless" pasta is the perfect type of meal for a Summer evening.

Gruyere Grilled Cheese With Prosciutto and Mustard

2011-06-20T19:47:00.000-07:00

When you're feeling down or depressed, try making this sandwich. It's yummy and cheesy and full of goodness and will instantly make you feel better.

Sliced Gruyere cheese is layered with thin slices of prosciutto and then placed inside thick slices of sourdough bread that has been spread with butter on the outside and mustard on the inside.

Grilled on a cast iron skillet until all the cheese melts, this sandwich is the perfect comfort food...for any mood!

Raw Kale Salad With Crumbled Blue Cheese and Sweet Balsamic Vinaigrette

2011-06-01T19:23:00.000-07:00

I finally got around to harvesting the last of my heirloom Kale today. I made the mistake of not planting enough so I've been saving these four bunches specifically to make this salad.

The key to this simple salad is to roll the kale leaves and thinly slice them. Raw Kale can be a bit woodsy, so slicing it super thin is really crucial. Also, I make my standard balsamic vinaigrette for this only I add a pinch of sugar specifically for this salad. The slightly sweeter vinaigrette pairs really well with the subtle bitterness of the raw Kale.

Lastly, I made sure to crumble a large amount of blue cheese to top it all off. Crisp, refreshing, and bold, this salad is a perfect way to end my Spring harvest and welcome in the new Summer crops!

Anatomy Of A Failed Quiche

2011-05-03T12:58:00.000-07:00

Sometimes things fall apart.....like this quiche. I had high hopes for this Swiss Chard Quiche but ambition got the best of me. I tried making one of those high sided crusts and because I didn't use pie weights the thing literally fell apart.

My pathetic attempts to rescue the quiche failed, but my friend Sara ate it anyway. She said it was yummy. I ended up having a bite, but because the custard leaked while baking (total disaster!) the swiss chard wasn't fully submerged and ended up crunchy at the top---not delicious crunchy, but inedible crunchy.

All was not lost since I managed to snap a few picks of the aftermath right before I tossed the whole thing in the trash. My spirit might be bruised but I will not let the quiche win! Tomorrow, I bake another.

Pea Shoot Crostini With Meyer Lemon Vinaigrette, Nasturtium Petals, and Fresh Ricotta

2011-04-06T19:01:00.000-07:00

Now that my garden is in full production I'm starting to enjoy one of my favorite treats: Pea Shoots! I've been itching to nibble on these little guys because they are in a super-tender state at the moment.

I decided to whip up this delicious snack by toasting some sourdough bread, making some easy five minute ricotta, and finally making a delicious meyer lemon vinaigrette.....this actually makes it sound harder than it is---all I really did was squeeze some meyer lemon juice into a bowl with olive oil, sugar, and salt and gave it a quick whisk.

To finish it all off I tossed the fresh pea shoots in the vinaigrette, spread the toasted bread with the ricotta and topped it off with the pea shoots. Small Nasturtium petals act as garnish but also gives these little Crostini a delicate peppery bite. Hurray for Spring!

Rainy Morning In The Garden

2011-03-25T19:12:00.000-07:00

It's been raining cats and dogs in Los Angeles recently (Ok not really, but ANY rain in LA seems like a lot) and during a small break in the rain I snapped these pics of my garden.

My Nasturtium has been exploding recently and has finally started to flower which means lovely orange flowers in my salads! I found a perfect water droplet on one of the Nasturtium leaves and had to take a picture.

Wild Dill grows all over Los Angeles and I was lucky enough to have a plant pop up in my garden last year. This year a new plant popped up and the image above is of the young plant hanging over the edge of my raised bed.

And lastly my heirloom Butter lettuce is almost ready to harvest. Doesn't it look delicious?!

Sometimes I Shove Spoonfuls Of Chocolate Pudding Into My Mouth

2011-03-23T18:15:00.000-07:00

Sometimes there is nothing better than a heaping spoonful of dark chocolate pudding shoved into your mouth. I do this often. Just like that. Shoved into my mouth. It's great. You should try it sometime.

This chocolate pudding recipe comes together fairly quickly. Just a few high quality ingredients and you'll be on your way to spoonful heaven.

Based on the Martha Stewart Recipe found Here

Ingredients

2/3 cup sugar
1/3 cup unsweetened Dutch-process cocoa (spooned and leveled)
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, chopped, plus shavings

Directions

Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt. Gradually whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.

Whisking constantly, heat over medium until the first large bubble sputters, about 8 minutes. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Add butter, vanilla, and chocolate; stir until smooth.

Place plastic wrap on surface of pudding (to prevent a skin from forming); chill at least 3 hours (or up to 3 days). To serve, whisk until smooth; divide among serving cups, and garnish with shavings.

Shaved Fennel Salad with Tuna, Cannellini Beans, and Red Onion

2011-03-05T17:36:00.000-08:00

Ok, I know this salad sounds more like a Summer salad, but I live in Southern California. I can't help that our "winters" are actually warm making me crave refreshing salads like this. It's not my fault.

A spin on the classic Tuna and Cannellini bean salad, this salad adds shaved fennel as the star ingredient giving it a crunchy and refreshing contrast. To round out the flavors I chopped some wild arugula using it more like an herb than a lettuce green. The arugula gives it a nice peppery spice that plays off the sweetness of the fennel.

To top it all off I made a basic red wine and mustard vinaigrette that really helped to bring all of the flavors together.

Once again, not much of a recipe here...just throw all of the ingredients together and serve.

Making Tartine's Basic Country Loaf

2011-01-30T17:57:00.000-08:00

I've been a huge fan of San Francisco's Tartine bakery. Whenever I make it up to the bay area I make it a point to plan my trip around the bakery. A couple of years ago I bought the Tartine cookbook and it's been one of my favorites ever since.

This last Christmas I was lucky enough to receive the new Tartine Bread cookbook and this loaf was my first attempt at Chad's recipe. This recipe is complicated, so if you've never made bread with a natural levain, this book is probably not for you. The trick to this bread is learning how to do the "turns" and having patience with your sourdough starter (watching this video really helped to see how the folds and shaping happen).

I ended up killing my first starter and later realized I was under-feeding my second. I quickly figured out the right flour/water ratio and I was good to go.

Although I was extremely happy with the appearance and flavor of the bread, the texture was not exactly what I wanted, so I'm making a new loaf as we speak.

One thing that making this bread lead me to was the fantastic bread forum and community over at The Fresh Loaf. The people over there are so friendly and I learned an ENORMOUS amount just from reading the posts on the various forums. A true resource!

Making Homemade Ricotta Cheese In 5 Minutes

2011-01-17T23:26:00.000-08:00

Over new years vacation my friend Mark made homemade ricotta cheese. It was simple and delicious and I was truly shocked at how easy it was.

I later did some research and found this fantastic post on Serious Eats that breaks down the process....not much to it really. Just stir some acid into milk and you're on your way to having homemade ricotta cheese!

Perfecting My Bloody Mary Recipe

2011-01-05T15:16:00.000-08:00

For years now I've been the designated bloody mary maker at brunch and vacation weekends. I've always used the Barefoot Contessa recipe as my base and have always freely amended it to my liking. A dash of this, a sprinkling of that, and a couple of minutes later we would have a pitcher of the most divine bloody marys.

The problem with this of course, is that when I'm on vacation sometimes I want to, you know, rest. But because I never wrote down all my additions to the recipe, no one could recreate it quite like I could.

This past holiday weekend I decided to write it all down and finally produce the very best bloody mary recipe. This recipe is full of body and richness, a hearty brunch cocktail sure to please any bloody mary fan.

Ingredients
This recipe makes a large pitcher, about 8 - 10 cocktails

1 quart of tomato juice
2 1/2 cups vodka
1/4 cup + 1 tablespoon horseradish
1/4 cup + 2 tablespoons worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon tabasco
1/4 cup + 2 tablespoons lime juice
1/4 teaspoon celery salt
1 teaspoon grated fresh onion

Mix all ingredients in a large pitcher and pour over ice in a cocktail glass. Add a stick of celery, slice of jalapeno, and/or olives to garnish.

Fried Bread Pudding or, The Best French Toast In The World

2011-01-01T12:33:00.000-08:00

Does something like this really need words? It's full of butter and cream and it's fried, I mean come on?!

Two things to keep in mind here: the bread pudding should be refrigerated before frying in butter and make sure that you slice it thick. Fry in butter until crusty and golden and serve with some maple syrup!

I use the Tartine bread pudding recipe which can be found here.

To see some in progress photos of me making the brioche bread pudding click here.

Making Brioche Bread Pudding

2010-12-29T20:38:00.000-08:00

I was recently gifted a delicious home made Brioche loaf that was screaming to be made into bread pudding, so that's exactly what I did. I always use the Tartine Bakery recipe which calls for slicing and stacking the brioche bread and then adding the creamy goodness.

I think I'll take some of this bread pudding and fry it in some butter tomorrow for breakfast. Very decadent!

Do you have a favorite bread pudding recipe? I'd love to hear about it in the comments.

Cannellini Bean Crostini with Marinated Red Onions and Salami

2010-12-27T13:04:00.000-08:00

I meant to post this recipe idea before the holidays, but well, you all know how that goes. This simple crostini idea is great because you can whip it up in just a few minutes.

What I liked best about this crostini is that I only toasted one side of the bread, making it easy to bite into. One can of Cannellini beans whipped with some garlic and red wine vinegar is all I used to make a spread. I little salt and pepper finishes it off. Spread on the toast and topped with marinated onions and salami sliced into small matchsticks is the final step to making these simple snacks.

I've been a bit obsessed with simple salads and preparing single ingredients in the most simplest of ways, and this idea came from a Cannellini bean salad that contains the same ingredients.

Best Croissant In Los Angeles - Proof Bakery

2010-12-08T19:50:00.000-08:00

A friend of mine just recently opened a bakery in Atwater Village and she invited me over to photograph some of her scrumptious treats today. I've always felt that Los Angeles was seriously lacking a great European style bakery so I was delighted when she told me her bakery Proof, was finally opening.

Below are some photos of a few of the pastries offered at Proof. I was particularly impressed with the croissant. The chocolate croissant in particular is fantastic.

The bakery also hosts famed pop-up coffee shop Cognoscenti. I had a fantastic Latte during my shoot!

By far my favorite pastry thus far is this Creme Fraiche Tart with Lemon Curd and Pomegranates. It's made on a light chocolate tart shell. The tart is subtle yet packed with flavor.

I truly think Botega Louie and Bread Bar have some serious competition when it comes to the best croissant in LA, but don't take my word for it...go check it out yourself!

Proof Bakery
Atwater Village, Los Angeles

3156 Glendale Blvd
Los Angeles, CA 90039

Oatmeal To-Go Bars With Apple, Cranberry, and Pecans

2010-12-02T22:11:00.000-08:00

These oatmeal bars are soft and chewy and perfect for a quick morning snack. I like to bake mine and freeze them as individual squares. In the morning I pop one into the microwave and chow down on it on my way to work. The original recipe calls for raisins but I just add cranberries since I like them better. Feel free to add your favorite fruit and nuts...this recipe is super flexible.

The original recipe comes from Chocolate & Zucchini:

Oatmeal Breakfast Clafoutis Recipe

- 2-1/4 C quick cooking oats, uncooked, or 2-3/4 C old fashioned oats, uncooked
- 2/3 C brown sugar
- 3/4 C raisins and/or dried cranberries (substitute other dried fruits)
- 1 apple, peeled and sliced (substitute other fresh fruits - optional)
- 1/4 to 1/3 C nuts, chopped (walnuts, almonds, sunflower seeds, hazelnuts..., or even better a mix of all - optional)
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3-1/3 C milk
- 2 eggs, lightly beaten
- 1 Tbsp vanilla extract
(Serves 8.)

Preheat your oven to 180°C (360°F). Lightly oil an 13 by 9-inch baking dish.

In a large bowl, combine the oats, sugar, raisins, chopped nuts, cinnamon and salt. Mix well. In a medium bowl, combine the milk, eggs and vanilla. Mix well. Add this to the dry ingredients, and mix until well blended.

Pour the mixture into the baking dish, and use a wooden spoon to make sure the solids are more or less evenly spread out. Arrange the apple slices over the surface. They will sink somewhat but that's okay, they'll float right back up when the oatmeal cooks.

Put in the oven to bake for 55 to 60 minutes, until the center is set and firm to the touch. Let cool slightly : it should be eaten a bit warm but not scalding hot.

Cut in 8 servings, and serve with yogurt and fruit if desired ; it is also nice with a thin spread of jam or peanut butter. Store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it to thaw until the morning, when a 30-second stay in the microwave will bring it to the perfect temperature.

Original recipe by Quaker Oats.

Sunny Morning Strawberry Jam Flavored With Mexican Vanilla

2010-11-14T21:40:00.000-08:00

Strawberry jam on toast is one of those treats best eaten on a sunny morning. Don't ask me why, it just is.

After reading this article in the LA Times, I immediately started experimenting with different jams. Although strawberries are no longer in season, I luckily made a batch when they were in season and now I've been enjoying this delectable jam flavored with Mexican vanilla on sunny Fall mornings.

This jam has replaced my very favorite lemon curd on toast as my morning treat...for the time being that is.

I followed the LA Times recipe for Perfumed Nectarine Jam only replacing the fruit with strawberries and vanilla. It's a versatile recipe so add or subtract whatever you'd like!

LA Times Jam Recipe

Lazy Sunday Roast Chicken With Lemon And Thyme

2010-10-24T15:57:00.000-07:00

In my house, Sunday's are for cooking and baking, and there is nothing better on a cold Sunday evening than a roast chicken. I love roast chicken because of it's ease of preparation. It really couldn't be simpler.

I take an organic chicken and salt it inside and out, return it to its plastic bag and let it sit in the refrigerator for a few hours. Next, I stuff the cavity with bunches of thyme and rosemary, a garlic head, and one lemon, quartered. Lastly I melt unsalted butter and brush it all over, finishing it off with a small sprinkling of salt and pepper.

One hour and ten minutes later, my gorgeous chicken comes out of it's 410 degree oven perfectly cooked and juicy. There really is nothing better on a lazy Sunday evening.

The Beginnings Of My Fall Garden Crop

2010-10-23T12:58:00.000-07:00

My fall crop is up and going in spite of a late start. The heirloom Swiss Chard above is a Ruby Red variety that I've been quickly braising with butter, garlic, and a little white wine.

My lettuce crop has been giving me problems this season. Above are the only successes thus far, an heirloom Parris Island Romaine which is just ready to harvest. I've tried three times now to start other heirloom lettuces but once they sprout they die on me. I've started a new batch so hopefully I'll have some good news in a couple of weeks.

These little ladies above are my heirloom Snow Oregon Sugar Pod Peas. I'm going to grow them for pea shoots. I'm delighted that they sprouted and can't wait to cook them up. Pea shoots are my favorite! An omelet with sauteed pea shoots and goat cheese is absolutely divine!

My thyme has been growing like crazy! I keep it in a pot that is protected by this lovely statue. I'm in full belief that the statue is what makes the thyme so healthy.

And here are the last of my heirloom Brandywine tomatoes. The plant keeps growing and producing flowers so I'm going to see just how much more I can get from this plant. Tomato salad, coming right up!

Beef Stew With Barley and Mushrooms

2010-10-17T17:11:00.000-07:00

Now that fall is here it's time for yummy comfort food! Beef stew is one of my all time favorites and this recipe is truly superb. I found the recipe over on The Kitchn only I modified it a bit and I think the modifications I made really made a difference.

First, after browning the meat I de-glazed the bottom of the pan with some cognac. This de-glazing added a really rich complex flavor. Next, I added carrots to the celery and onions and I also omitted the water and just added beef broth. Lastly, I added about 1 tablespoon of tomato paste to really round out the flavors. Below is the original recipe, which I think I'll now use as a basic template for stew.

Beef and Barley Stew with Mushrooms
Makes 6-8 servings
2-3 pound chuck or round beef roast, trimmed of fat and cut into bite-sized pieces
1 large onion, diced
8-10 ounces mushrooms (1 package)
3 celery stalks, diced
3 cloves garlic, minced
1 teaspoon thyme
1 bay leaf
1/2 cup red wine
2 cups beef stock
2 cups chicken stock
1 cup barley
salt and pepper

Film the bottom of a large dutch oven with canola oil and set over medium-high heat until the oil is hot. Working in batches, add a single layer of meat to the bottom of the pan. Let it sit for 2-3 minutes until the cubes loosen and are seared golden-brown. Flip the cubes and sear the other sides. When all sides are seared, remove the meat to a clean bowl or plate. Sear the remaining meat in batches. If there is any liquid in the pot after the last batch is finished, pour it over the meat.

Heat one teaspoon of canola oil in the pan and cook the onions with a pinch of salt until they are translucent and brown around the edges. Add the mushrooms and another pinch of salt, and cook until they have released all the moisture and have turned golden-brown. Add the celery and cook until just softened.

Clear a space in the middle of the vegetables and sauté the garlic until fragrant, about 30 seconds. Add the thyme and bay leaf, and stir all the seasonings into the veggies.
Pour the wine into the pan to deglaze, scraping up all the browned bits from the bottom of the pan as the wine bubbles. Let the wine reduce down until most of it has evaporated or been absorbed by the veggies.

Add the meat and any drippings back to the pot. Pour in the stocks and top with enough water to cover the meat and veggies about about a half an inch. Bring the stew to a boil, then reduce the heat to very low.

Cover the pot and let it simmer for 1 hour. Add the barley and cook for another 45 minutes or so until the barley is cooked and the meat is almost falling apart (check by piercing it with a fork or knife. There should be no resistance and the meat should flake apart with pressure). Taste the soup and add salt and pepper as desired.