tag:blogger.com,1999:blog-296216982024-09-02T01:53:34.225-07:00a virtual table for the joy of food, the pleasure of eating, and life, å la carte.Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.comBlogger110125tag:blogger.com,1999:blog-29621698.post-23569464108999303112008-12-19T21:03:00.000-08:002008-12-19T23:18:28.788-08:00

Table d'hôte has moved (and changed its name) for a fresh start as 2008 becomes 2009.  Please join me at my new location where I hope to better serve you with food fare of the blog variety.  www.blueplatelunch.wordpress.com

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-19471333701048552932008-01-19T21:34:00.000-08:002008-12-10T21:28:59.589-08:00

The second week of 2008 found me in Philadelphia, PA for a conference, which in my food fixated mind translated to a singular course of action—dinner at Morimoto. What better way to kick off the new year, and reward myself for surviving the first quarter of my return to graduate school, then a splurge-y meal of sushi and sashimi—something I would eat everyday if I could afford it—in a super

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com7tag:blogger.com,1999:blog-29621698.post-58566616397340714872007-11-10T08:49:00.000-08:002008-12-10T21:29:00.786-08:00

Dear Kind Patrons,It is with regret that I have to announce that Table d'Hôte will be closed 'til the New Year. Sadly, this seems to be an annual tradition of sorts as I did a similar thing around this year last year. Once again, while I want to provide fresh reading fare regularly to my faithful customers, my supply and time are down to provide such quality and service that I know you deserve—

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com1tag:blogger.com,1999:blog-29621698.post-64012988623865927872007-09-24T00:11:00.001-07:002008-12-10T21:29:01.182-08:00

My fondness for figs is no secret. But I was turned onto their pairing with cheese and cured meat at Fraîche in Culver City where they do an appetizer of fresh figs, burrata, and speck. Above is my version with prosciutto. Jamie Oliver has a similar fig salad, but with fresh mozzarella—which he calls the "easiest, sexiest salad in the world". I like to use his plating style of weaving the meat

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com3tag:blogger.com,1999:blog-29621698.post-35521654134203643422007-09-20T23:45:00.000-07:002008-12-10T21:29:03.599-08:00

I live most my life with no desire to grow things—I don’t even have a potted plant. But that doesn’t mean I don’t experience some pleasure from the good earth. There’s something life affirming and grounding about picking fruits and vegetables from a garden that even the urban girl that I am is not unmoved. Even if the garden I’m referring to isn’t mine and I gave no sweat in producing its

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com1tag:blogger.com,1999:blog-29621698.post-29870563378130587262007-09-19T23:04:00.000-07:002008-12-10T21:29:04.687-08:00

Q: What is the name of your favorite dessert shop?BP: Pix PâtisserieQ: Why?BP: Because in another life or alternate universe where I’m a pastry chef, Pix would be the kind of desert shop my cooler, hipper self would open.But in this life and universe, I visit Pix whenever I’m in Portland. It’s a charming place with an alternative edge. Its aesthetic is decidedly offbeat: shabby chic and

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-47669211810463455672007-09-10T14:44:00.000-07:002007-09-10T14:49:23.846-07:00

I'm taking a bite--a break--in Portland, OR. I'll be back in a week with food tales from the Rose City.

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-85995774999548170352007-09-03T00:34:00.001-07:002008-12-10T21:29:05.699-08:00

Sometimes I can be a glutton for punishment. On one of the hottest days of summer, I couldn't resist the siren call of a Sichuan restaurant that my cousin, C.P., mention to me the day before, so I drove out to Monterey Park to meet her for there lunch.One of the joys of Los Angeles, and there are nice things about living here even though I rail about the traffic daily to friends, is that not

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-90407210921819782412007-08-31T01:56:00.000-07:002008-12-10T21:29:06.741-08:00

There are few things as rapturous as opening up wide and taking that first big bite of a juicy burger; it’s an explosion of sensations you can barely contain in between your lips. The soft bun is familiar and comforting in the way that only bread can be; the thick beef patty is redolent in all its meaty glory; and the melted cheese oozes gooeyness that bines the flavors and textures together for

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-51984809883690681352007-08-24T22:30:00.000-07:002008-12-10T21:29:08.559-08:00

I've always thought of myself as a one glass of wine, one bottle of beer, or one cocktail with my meal kind of gal. As a result, I'm shy about suggesting ordering a bottle of wine when dining out with friends, preferring to play it safe with something by the glass. But I had dinner with E. a couple nights ago who feels differently on the subject. She thinks wine by the glass is a complete

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-16849319063526052922007-08-15T22:55:00.000-07:002008-12-10T21:29:08.704-08:00

I can't think of many better ways to spend a day than exploring one of LA's many ethnic communities. A few weekends ago, I went Artesia, which is also know as Little India, to hang-out with my friend, J.. My adventure got off to a rocky start as I got horribly lost trying to find the place where we were to meet, an ice cream shop call Saffron Spot.Flash forward five phone calls between us later

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-61696466432133722242007-08-06T20:48:00.001-07:002008-12-10T21:29:09.005-08:00

I've been a cooking funk for the past few weeks. I would walk past my kitchen and 'sigh', so completely uninspired to make anything that my feet wouldn't even leave the carpet and touch its linoleum floor.This cooking torpor began innocently enough with the loss of appetite from an unpleasant summer flu in the beginning of July after returning from Washington D.C.—the trip left me more run

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-63556152187551843252007-08-04T23:28:00.000-07:002008-12-10T21:29:09.375-08:00

Frozen yogurt joints are popping up all over place in Los Angeles, the most ubiquitous being Pinkberry, but joining Pinkberry in Westwood is Red Mango, the newest fro-yo shop to hit that neighborhood. It opened last month, but I didn't get to it until last Friday when I nipped in for a frozen treat after catching No Reservations at the Mann Bruin across the street.Now I'm not going to take sides

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com1tag:blogger.com,1999:blog-29621698.post-45323018075268611292007-07-25T22:03:00.000-07:002008-12-10T21:29:10.177-08:00

There's something wonderful about a peach picked fresh from a tree, sun kissed and blushing pink; it's summer embodied and package to fit in the palm of your hand. I was spoiled growing up and had three peach trees in my small back yard that would give my family several bushels of fruit each year. But while we ate fresh peaches and canned our peaches, we never did bake any of them. Now flash

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com3tag:blogger.com,1999:blog-29621698.post-1838758724543048942007-07-14T14:52:00.000-07:002008-12-10T21:29:12.581-08:00

I found myself in the Washington DC area at the end of June for a mix of equal parts business and pleasure. While I grew up in Maryland, I haven't had many opportunities to return to the area after moving to the West Coast for graduate school; so I wanted to make the most of this trip, which from a food point of view meant eating as much Maryland Blue Crab within reason. There are many things I

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com6tag:blogger.com,1999:blog-29621698.post-82810206880311548202007-07-09T00:43:00.000-07:002008-12-10T21:29:14.391-08:00

If I wanted to tell you only one thing about Fraîche in Culver City, it would be to go there now—immediately, as soon as possible. It gave me one of the nicest meal I've had in Los Angeles in a while and I want to spread the joy.My pleasure was immediate; the first course—fresh figs with speck and burrata—was a plate of luxury. Fig season came early according to our server, and I was oh-so

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com1tag:blogger.com,1999:blog-29621698.post-2391275206270766732007-07-03T22:22:00.000-07:002008-12-10T21:29:14.742-08:00

Before I left for my trip to the Washington DC Area, I made another pot of Short Ribs. They've been my cut of choice the last few times I've decide to cook beef, and the recipe I went to this time was by Walter Manzke of Bouchée and L'Auberge (Carmel, CA) fame. You wouldn't think a couple tablespoons of vinegar could do much in dish, but his addition of balsamic and red-wine vinegars were

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-31953939013561664892007-06-24T14:35:00.000-07:002007-06-26T20:38:40.350-07:00

I'm taking a break and will be back in a week with tales from my travels.

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0tag:blogger.com,1999:blog-29621698.post-33483811485643845602007-06-11T22:24:00.000-07:002008-12-10T21:29:15.703-08:00

There are times when one just doesn't feel like cooking and I had one of those times a few Fridays ago. But thankfully for me, I didn't have to worry about firing up the stove and feeding myself that night, because I was meeting my cousin, C.P., for dinner at Sofi Greek Restaurant on 3rd St..Sofi is a cozy place two doors down from A.O.C. You walk down a short alley and are greeted with an open

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com2tag:blogger.com,1999:blog-29621698.post-11779386147820770212007-06-07T21:59:00.000-07:002008-12-10T21:29:17.725-08:00

A couple weeks ago I was on a salad kick that lasted just as long. They invaded my lunches and dinners, and sometimes I ate the same salad for both on the same day—a combination of laziness and busyness on my part.Top Row, Left—Mango Salsa and Pan-cooked Fish with Mixed GreensThe Mango Salsa recipe was from my friend, R. In a bowl, combo a slightly under-ripe mango (bite-size cubes), a quarter

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com4tag:blogger.com,1999:blog-29621698.post-10122214851338904532007-05-29T23:55:00.001-07:002008-12-10T21:29:18.481-08:00

I was invited to two barbecues on Memorial Day. For my part in both outdoor grilling festivities, I brought a fruit tart to each. I can't stress enough how easy it is to make a fruit tart—especially with the recipe I use—that I would encourage all to try it once when tempted to buy one instead. The only thing that I baked was the tart shell, everything else was bought and either cut or

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com4tag:blogger.com,1999:blog-29621698.post-6944359515912895132007-05-27T22:55:00.000-07:002008-12-10T21:29:19.006-08:00

As I shopped at my local farmers market this morning, I was struck by the desire to make leek and potato soup for lunch. And I not being one to fight a food impulse when it strikes, I went with this one and bought two leeks and a pound of Yukon Gold along with everything else I picked up—a bag of cherries, three baskets of strawberries, and two stalks of white corn.The recipe I followed called

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com3tag:blogger.com,1999:blog-29621698.post-74386666110839385032007-05-13T23:27:00.000-07:002008-12-10T21:29:19.454-08:00

Barbara from Winos and Foodies has organized "A Taste of Yellow" in support of LIVESTRONG DAY, a day—May 16—that works to raise awareness about cancer issues.Cancer is a disease that knows no boundaries and doesn't discriminate against gender, age, or ethnicity. It touches everyone whether you are a survivor, a friend or family to a survivor, or someone who has lost a loved one to it—and I

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com6tag:blogger.com,1999:blog-29621698.post-60655904347024785752007-05-08T22:07:00.000-07:002008-12-10T21:29:20.138-08:00

At first glance tomatoes and cilantro seem an unlikely combination, but I couldn't have been more pleased with the flavors that came together once everything was slow cooked. The puree of garlic, onions, and cilantro melded with the tomatoes, making for a wonderfully deep and mellow sauce that simultaneously felt rich and tasted fresh on the tongue. It's a chicken recipe I'm filling away and

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com3tag:blogger.com,1999:blog-29621698.post-51389477973878734802007-04-22T23:07:00.000-07:002008-12-10T21:29:20.325-08:00

Okay, this is it—my final burst of eating from Big Apple, April '07.On my first whole day in New York, I nipped out of the conference I was attending and dashed up the odd fifteen to seventeen blocks to catch a quick lunch at Joe's Shanghai in Midtown, home of the soup dumpling in the City, or at least the most popular place to get them.Now, I don't want to choose sides between Din Tai Fung,

Blue Platehttp://www.blogger.com/profile/07698299204554566446noreply@blogger.com0