I always thought it was funny that my friend from college didn't like to eat sandwiches. When I asked her why, her answer was that she could never open her mouth wide enough. (I'll come back to sandwiches later on this blog). Anyway, I don't have that problem. As a feminist and a therapist, I have a voice, opinions, a big mouth...and lately I've been questioning, where do we get our power from? Our voice? And when did we learn not to use it?
My power comes from the food I eat, the way I take care of my body and the way I can think critically about ideas. My power comes from family and friends and passions I have.
I recently played in a high school alumni day soccer game. I haven't played soccer since high school, but I have spent the last year working out three to four a week. I ran up and down the field and the idea of my own power kept coming through...where do I get the strength to run up and down this field? How do I keep pushing on even when I'm tired, or outrun by another player, or want to give up? That is the same parallel I face now. In a job market that is non-existent, and a saturated amount of psychologists in a small space, how do I continue to have personal power? To persevere? To push through? How do I stand out, or create, or continue on when the phone is not ringing and I question my career choice? I know I am not the only one who feels this. My colleagues are in the same boat. Seasoned professionals with many more years of experience and expertise are struggling beside me. How do we individually and collectively succeed? I have encountered a large amount of people in Los Angeles who are unemployed, self-employed, or on unemployment...no matter what field, it doesn't feel good. Our power comes from the work we do, the paycheck we make, our title. On some level, that is true...but when you are stripped down to the basics again-when you are living as simply as you can-you realize your power. It comes in the small things, sending out a resume, asking for help, watering the garden, making lunch at home-and mostly, connecting again with who you are and who you love.
I feel sandwiched...stuck between two slices of bread...one slice is success, the other is unemployment. I am stuck in between, having a private practice is the meat, my goal, my power. I am in between, in the space between the slices, seeking to grow a business, to define my specializations, to creatively seek clients. I feel grateful for the time and space to seek, to create, to craft. I am hungry.
Ok, so on to the real story here...the sandwich debate in LA starts and stops at Bay Cities in Santa Monica. If you are new to LA or have tourist friends in town, spend the day in Santa Monica, go to Bay Cities-wait in the long line, buy some good products, some cheese, olives, chips, sodas, and get the Godmother or the meet and cheese of your choice and hit the beach. This is my favorite summer activity by far. I love to Rollerblade, so I'll do that first in the morning, park in Venice where they have free street parking (if you go early enough). Blade for an hour and drive over to Bay Cities. I like the Turkey and Provolone with the Works-the reason this sandwich does it for most Angelinos is because it's got the perfect combo of crunchy fresh bread, good meats, cheese, and veggies and amazing dressing. You can eat it right there, outside in the sunshine, or take it to go...walk to the beach, people watch, get your tan on.
There are a ton of sandwich spots in LA trying to be Bay Cities...a good example is All About The Bread on Melrose and La Brea. I like that it is just a sandwich place, but as good as the bread is when you are eating it, the way it rips up the top of your mouth and leaves you handicap for the rest of the week makes it not worth it. It's a shame because I really liked the sandwich I had there, just not the burn afterwards...maybe they need to consult on how to make the bread a little softer.
Wherever you choose to eat your next sandwich, and there are many choices, think about your power, your meat, how you compose your life as a sandwich...mine is a classic-roasted turkey breast, provolone, lettuce, tomato, mustard, Italian dressing, mild peppers, crunchy baguette. What's yours?
Bay Cities
Italian Deli & Bakery
1517 Lincoln Blvd.,
Santa Monica, CA 90401
310-395-8279
http://www.baycitiesitaliandeli.com/
HOURS:
Tues-Sat 9-7 Sunday 9-6 CLOSED MONDAYS
All About the Bread
7111 Melrose Ave
Los Angeles, CA 90046
Neighborhood: West Hollywood
http://allaboutthebread.com/
Wednesday, June 16, 2010
Monday, June 14, 2010
Blair's Restaurant-Silverlake
If you are looking for a romantic, date night out next weekend, try Blair's in Silverlake. Blair's is a destination spot, if you are coming from the Westside...it will take you 30-45 minutes to get there...but once you are there, relax and explore the Eastside.
My first tip is to bring your own wine. The wine list at Blair's is good and the prices are fair but with the no corkage fee, it is a great deal.
I've been to Blair's a handful of times now, and the best compliment for this restaurant is that the food is consistent and good. It is a neighborhood bistro with a great vibe. Blair's has three rooms, the first a bar with four high tables, the next two, more relaxed tables full of friends and couples on double dates. I love the yellowfin tuna tartare ($16)...it is placed on layers of avocado, crispy round wontons and cucumber. It is fresh and a nice way to start. Another starter to enjoy is the beet salad with orange, spinach, and goat and blue cheeses ($11).
The entrees include Colorado short ribs and rainbow trout. Entrees come with side veggies or you can order your protein a la carte and pick a few veggies to share with the table. The Colorado short ribs ($30) are delicious, sitting on sage polenta and bread crumb covered braised leeks. The jus sauce on the ribs is a savory beef or veal stock (can't decide, but I loved it) and the entire dish is balanced and brings out the flavors of a big red wine like a cab, syrah, merlot. For something lighter go for the rainbow trout ($23) served with pan seared cauliflower and carrot/ginger puree.
The real reason to go to Blair's is the truffle mac n' cheese ($11). Share it as a side dish or eat it yourself for an entree if you want something rich and indulgent. The mac n'cheese is made with square noodles (which are unusual and fun to eat) and baked with melted Gruyere cheese and truffle oil. The truffle comes through in the mac n' cheese and it's hard not to order seconds.
For dessert, the chocolate souffle cake is fantastic ($10), served with macadamia crusted vanilla ice cream and a caramelized banana. The cake is cooked through, which I appreciate because there is nothing I hate more than souffle cake that has not cooked in the center-I ordered cake, not chocolate sauce.
Go to Blair's in Silverlake this summer. For two, you can leave there for $100, tax and tip included. It is kind of how Porta Via in Beverly Hills was when it first opened...small, reasonably priced, good food, and full of neighborhood locals.
If you stay on the Eastside after dinner, check out Barbrix on Hyperion for a glass of wine or get a drink at Edendale Grill on Rowena (an old Fire station). There is a lot to do in Silverlake and the surrounding area...if you want some other suggestions, let me know.
Blair's Restaurant
2903 Rowena Ave
Los Angeles, CA 90039
Neighborhood: Silver Lake
(323) 660-1882
My first tip is to bring your own wine. The wine list at Blair's is good and the prices are fair but with the no corkage fee, it is a great deal.
I've been to Blair's a handful of times now, and the best compliment for this restaurant is that the food is consistent and good. It is a neighborhood bistro with a great vibe. Blair's has three rooms, the first a bar with four high tables, the next two, more relaxed tables full of friends and couples on double dates. I love the yellowfin tuna tartare ($16)...it is placed on layers of avocado, crispy round wontons and cucumber. It is fresh and a nice way to start. Another starter to enjoy is the beet salad with orange, spinach, and goat and blue cheeses ($11).
The entrees include Colorado short ribs and rainbow trout. Entrees come with side veggies or you can order your protein a la carte and pick a few veggies to share with the table. The Colorado short ribs ($30) are delicious, sitting on sage polenta and bread crumb covered braised leeks. The jus sauce on the ribs is a savory beef or veal stock (can't decide, but I loved it) and the entire dish is balanced and brings out the flavors of a big red wine like a cab, syrah, merlot. For something lighter go for the rainbow trout ($23) served with pan seared cauliflower and carrot/ginger puree.
The real reason to go to Blair's is the truffle mac n' cheese ($11). Share it as a side dish or eat it yourself for an entree if you want something rich and indulgent. The mac n'cheese is made with square noodles (which are unusual and fun to eat) and baked with melted Gruyere cheese and truffle oil. The truffle comes through in the mac n' cheese and it's hard not to order seconds.
For dessert, the chocolate souffle cake is fantastic ($10), served with macadamia crusted vanilla ice cream and a caramelized banana. The cake is cooked through, which I appreciate because there is nothing I hate more than souffle cake that has not cooked in the center-I ordered cake, not chocolate sauce.
Go to Blair's in Silverlake this summer. For two, you can leave there for $100, tax and tip included. It is kind of how Porta Via in Beverly Hills was when it first opened...small, reasonably priced, good food, and full of neighborhood locals.
If you stay on the Eastside after dinner, check out Barbrix on Hyperion for a glass of wine or get a drink at Edendale Grill on Rowena (an old Fire station). There is a lot to do in Silverlake and the surrounding area...if you want some other suggestions, let me know.
Blair's Restaurant
2903 Rowena Ave
Los Angeles, CA 90039
Neighborhood: Silver Lake
(323) 660-1882
Thursday, June 10, 2010
Gardens of Taxco
I've been going to Gardens of Taxco on Harper and Santa Monica Blvd. for years now. My little league softball team would go at the end of season to celebrate it being over, my parents have had Holiday parties there for their employees, and I've celebrated many birthdays there with friends. Why so much celebrating and why there? Gardens of Taxco is the bomb authentic homemade Mexcian food. This is not fast food or food truck Mexican food...this is grandmas recipes, generations old, and good!
Go for dinner. The menu is oral and the guy who tells it to you does it with passion, and without laughing, which seems hard to do. You pick what you want: steak, chicken, shrimp, vegetarian...and he tells you how it is prepared. I've tried everything on the menu, but here are my favorites:
-shrimp with cilantro sauce
-chicken a la crema-this is the sauce they use for the pasta I get on the side too
-carne asada
The entrees come with rice and refried beans which are good and traditionalist, but I ALWAYS get the pasta (with the crack crema sauce) instead. Your call.
The dinner is about $25 a person and it comes with five courses.
On the table are chips and salsa and spicy marinated vegetables. Don't fill up here because the food starts rolling out and the goal is to get through dessert.
First, you get a small quesadilla with guacamole. Delicious!
Then, the albondigas soup-it's like a minestrone soup but with a meatball...comfort food and not salty.
My favorite appetizer is the chicken enchilada with the sauce a la crema (basically, it's the best sauce ever, thick, creamy, tangy...wow).
The portions of the three aps are good, small but because they are so rich, they are filling too.
I already described the entrees-that's all about your personal choice. I don't think you can go wrong with the three I listed above. Anyone have a different favorite?
For dessert-a banana pudding that is gooey and creamy and delicious...it comes with a shot of creamed sherry which leaves the best after taste.
Now, I know, this is a lot of food...but you can also order a la carte without all the appetizers and just have a good dinner with rice and beans and call it a night.
The goal is to be able to walk out of the restaurant without having to unbutton your pants and without feeling like you are never going to eat again...but the truth is, that never happens...you always leave full.
Gardens of Taxco
www.gardensoftaxco.com
(323) 654-1746
1113 N Harper Ave
West Hollywood, CA
Hours: Sun, Tue-Thu 4:30pm-11pm; Fri-Sat 4:30pm-12am
Tip: They do deliver to the West Hollywood area now.
If you are into being serenaded, the guitarist will be happy to sing you a song for a tip-La Cucaracha, La Cucaracha...
Go for dinner. The menu is oral and the guy who tells it to you does it with passion, and without laughing, which seems hard to do. You pick what you want: steak, chicken, shrimp, vegetarian...and he tells you how it is prepared. I've tried everything on the menu, but here are my favorites:
-shrimp with cilantro sauce
-chicken a la crema-this is the sauce they use for the pasta I get on the side too
-carne asada
The entrees come with rice and refried beans which are good and traditionalist, but I ALWAYS get the pasta (with the crack crema sauce) instead. Your call.
The dinner is about $25 a person and it comes with five courses.
On the table are chips and salsa and spicy marinated vegetables. Don't fill up here because the food starts rolling out and the goal is to get through dessert.
First, you get a small quesadilla with guacamole. Delicious!
Then, the albondigas soup-it's like a minestrone soup but with a meatball...comfort food and not salty.
My favorite appetizer is the chicken enchilada with the sauce a la crema (basically, it's the best sauce ever, thick, creamy, tangy...wow).
The portions of the three aps are good, small but because they are so rich, they are filling too.
I already described the entrees-that's all about your personal choice. I don't think you can go wrong with the three I listed above. Anyone have a different favorite?
For dessert-a banana pudding that is gooey and creamy and delicious...it comes with a shot of creamed sherry which leaves the best after taste.
Now, I know, this is a lot of food...but you can also order a la carte without all the appetizers and just have a good dinner with rice and beans and call it a night.
The goal is to be able to walk out of the restaurant without having to unbutton your pants and without feeling like you are never going to eat again...but the truth is, that never happens...you always leave full.
Gardens of Taxco
www.gardensoftaxco.com
(323) 654-1746
1113 N Harper Ave
West Hollywood, CA
Hours: Sun, Tue-Thu 4:30pm-11pm; Fri-Sat 4:30pm-12am
Tip: They do deliver to the West Hollywood area now.
If you are into being serenaded, the guitarist will be happy to sing you a song for a tip-La Cucaracha, La Cucaracha...
Wednesday, June 9, 2010
Tender Greens
A friend of mine took me to Tender Greens in Hollywood earlier this week for lunch. It was packed. I like the concept...fresh healthy salads mostly, and for $10.50, it is not a bad deal for the quality product. I had been to the one in Culver City a few times when it first opened, and now the place is expanding to all over Los Angeles. It is a place that is California. It is not fancy, but sleek. It is not gourmet, but fresh. It is just one big good salad...and that is really all you need for lunch, right?
The thing about Tender Greens is that they have a simple concept...which makes it easy to expand...and easy to see why the line is out the door. They have organic produce from Scarborough Farms in Oxnard,CA. You order off a big board with about 10 different salad choices, can pick a protein, steak, shrimp, or chicken, and then watch as you walk past a line of indigents that the employees are stuffing into large silver bowls. Or, you can order a protein with a simple salad or on crunchy bread and make it a sandwich...I like the marinated flat iron steak best. It's not a long wait, and I like the Hollywood location because they have outdoor seating under big yellow umbrellas. It's that lunch spot where there are industry people schmoozing or doing business.
If you are a foodie, you might appreciate that they use a variety of lettuces-bib, red leaf or that they season gently, or that they let the product speak for itself. It's an easy spot for lunch. Not memorable, but quick and easy and safe (if you are health conscious-like most of us in LA). Watch out for the end of the line where there is serious dessert temptation-HUGE red velvet cupcakes with cream cheese frosting or an Aztec brownie with my guess...some heat.
Tip: Order a salad that includes a protein, otherwise you spend an extra $5 for the protein to be added...and that makes your salad close to $17...not exactly a good deal.
Tender Greens
http://www.tendergreensfood.com
Since there are a variety of locations, check out the website for an address closest to you!
The thing about Tender Greens is that they have a simple concept...which makes it easy to expand...and easy to see why the line is out the door. They have organic produce from Scarborough Farms in Oxnard,CA. You order off a big board with about 10 different salad choices, can pick a protein, steak, shrimp, or chicken, and then watch as you walk past a line of indigents that the employees are stuffing into large silver bowls. Or, you can order a protein with a simple salad or on crunchy bread and make it a sandwich...I like the marinated flat iron steak best. It's not a long wait, and I like the Hollywood location because they have outdoor seating under big yellow umbrellas. It's that lunch spot where there are industry people schmoozing or doing business.
If you are a foodie, you might appreciate that they use a variety of lettuces-bib, red leaf or that they season gently, or that they let the product speak for itself. It's an easy spot for lunch. Not memorable, but quick and easy and safe (if you are health conscious-like most of us in LA). Watch out for the end of the line where there is serious dessert temptation-HUGE red velvet cupcakes with cream cheese frosting or an Aztec brownie with my guess...some heat.
Tip: Order a salad that includes a protein, otherwise you spend an extra $5 for the protein to be added...and that makes your salad close to $17...not exactly a good deal.
Tender Greens
http://www.tendergreensfood.com
Since there are a variety of locations, check out the website for an address closest to you!
Monday, June 7, 2010
8 oz. Burger Bar
Last Friday, I went to my local Starbucks and was reading LA Weekly and enjoying the cool June Gloom when a very handsome man, dark skinned, dread locks, and a smile sat at a table behind me. I was reading the article about well, I don't remember, because I couldn't stop thinking...this guy looks familiar. It was Govind Armstrong, owner of the old Table 8 and current 8 oz. Burger Bar on Melrose.
This foodie blogging has given me some extra confidences, so I turned to him and asked if he was busy. With a little chuckle, he said no, and I started my parade of questions.
What happened to Table 8?
How are your other restaurants doing in Miami?
What are your upcoming projects?
Govind was patient and kind. He answered all of my questions as I shared with him about my new Foodie Therapy blog and the struggle I face between doing what I love and having to sell myself as a product(therapists have to balance the work with how to create a business). He understood. He shared the parallel. He told me about how he spends more time now managing and traveling and marketing than cooking and how the cooking is his real passion. He shared "I want to get back into the kitchen and do more fine dining again."
He shared that being a chef is hard work, long hours, little pay at first. He almost was gently steering me away when I mentioned "Culinary School." He said "If you love cooking, being a chef might change your view." As for having a family life, Govind shared that his work has cause him to be all over the country without much time to settle down. Govind Armstrong gave me some things to think about, but mostly I was left with a feeling that this guy was real. I liked him, his energy, what he's about. I get him on some level. I just hope he gets back into the kitchen and gives LA a chance to enjoy his foodie food again. I remember Table 8-beautiful plates of food and an elegant atmosphere. His plans changes, like most of ours. He was going to open Table 8 in the old Chocolat space and when the market collapsed, his investors went bankrupt and he had to give that up. (now that space is the new Red 0-Rick Bayless' first LA venture-I'll be reviewing it sometime in late June).
8 oz. Burger Bar is the trend now. Govind shared he is expanding Burger Bar in LA soon. I've been there a few times. It is a cool place for lunch. I recommend the 8 oz. Burger combo ($15). The meat is juicy and he uses a combination of sirloin, tri tip, short rib, and cured chuck. You can choose a side (I like the onion rings) and a "sud" (they have some nice choices on tap). The "extras" and "sauces" are interesting too: purple mustard, friend caper tartar sauce, red onion marmalade.
The Burger is consistent and if you don't live near a Father's Office, it is a good option. With the Burger Bar Concept spreading all over LA, there are too many choices. Here are my favorites and not in a particular order:
Father's Office
Stout
Umami Burger
8 oz Burger Bar
There is something great about going to 8 oz Burger Bar on the weekend. There are people sitting outside watching the tourists shop, drinking their milkshake or bloody mary's, and enjoying a delicious burger...what a good way to have lunch.
8 oz. Burger Bar
www.8ozburgerbar.com
7661 Melrose Avenue
Los Angeles, CA 90046
(323) 852-0008
This foodie blogging has given me some extra confidences, so I turned to him and asked if he was busy. With a little chuckle, he said no, and I started my parade of questions.
What happened to Table 8?
How are your other restaurants doing in Miami?
What are your upcoming projects?
Govind was patient and kind. He answered all of my questions as I shared with him about my new Foodie Therapy blog and the struggle I face between doing what I love and having to sell myself as a product(therapists have to balance the work with how to create a business). He understood. He shared the parallel. He told me about how he spends more time now managing and traveling and marketing than cooking and how the cooking is his real passion. He shared "I want to get back into the kitchen and do more fine dining again."
He shared that being a chef is hard work, long hours, little pay at first. He almost was gently steering me away when I mentioned "Culinary School." He said "If you love cooking, being a chef might change your view." As for having a family life, Govind shared that his work has cause him to be all over the country without much time to settle down. Govind Armstrong gave me some things to think about, but mostly I was left with a feeling that this guy was real. I liked him, his energy, what he's about. I get him on some level. I just hope he gets back into the kitchen and gives LA a chance to enjoy his foodie food again. I remember Table 8-beautiful plates of food and an elegant atmosphere. His plans changes, like most of ours. He was going to open Table 8 in the old Chocolat space and when the market collapsed, his investors went bankrupt and he had to give that up. (now that space is the new Red 0-Rick Bayless' first LA venture-I'll be reviewing it sometime in late June).
8 oz. Burger Bar is the trend now. Govind shared he is expanding Burger Bar in LA soon. I've been there a few times. It is a cool place for lunch. I recommend the 8 oz. Burger combo ($15). The meat is juicy and he uses a combination of sirloin, tri tip, short rib, and cured chuck. You can choose a side (I like the onion rings) and a "sud" (they have some nice choices on tap). The "extras" and "sauces" are interesting too: purple mustard, friend caper tartar sauce, red onion marmalade.
The Burger is consistent and if you don't live near a Father's Office, it is a good option. With the Burger Bar Concept spreading all over LA, there are too many choices. Here are my favorites and not in a particular order:
Father's Office
Stout
Umami Burger
8 oz Burger Bar
There is something great about going to 8 oz Burger Bar on the weekend. There are people sitting outside watching the tourists shop, drinking their milkshake or bloody mary's, and enjoying a delicious burger...what a good way to have lunch.
8 oz. Burger Bar
www.8ozburgerbar.com
7661 Melrose Avenue
Los Angeles, CA 90046
(323) 852-0008
Friday, June 4, 2010
Sportsmanship: a lesson for us all
I am a Tigers fan, a Detroit Lions fan, and a Univ. of Michigan fan...now, if you decide not to read further, I'd understand. All of these teams (except for the Tigers) have been pretty much losers lately. I just wanted to discuss the situation that happened two days ago when the pitcher for the Tigers-Armando Galarraga, is one out away from a no hitter and the umpire called the runner safe...blowing the pitchers chance at a no hitter. If you understand baseball, it is all about tradition and history. But, since 2008 there have been changes with the increasing obsession with technology and now most sports get to have a call reviewed or challenged. In baseball the rules are that an umpire can check to see if there was a home run-whether fair or foul by watching an instant replay on TV. After Wednesdays game, I'm sure that will change.
In most sports, the player that the umpire or referee made a bad call on would do something violent-yell, hit, swear, etc and get kicked out of the game. But, Galarraga was a mature, professional that looked into tons of cameras and said "nobody's perfect." What a message to give Americans after being robbed of his "perfect" game. No hitters don't happened often. Until this season, there had never been three perfect games within the first half of a season. We had two already this year and Galarraga's no hitter would have been historical. I am sad for him. But proud of him too. I think the message about sportsmanship was clear both for the pitcher and the umpire who admitted to his mistake publicly. Who does that? No even our past presidents have admitted to mistakes so quickly after making one. The umpire Jim Joyce was a brave man, going out onto the field the next day to umpire the next Detroit game. Galarraga came out and handed him the lineup card and Joyce, with tears in his eyes, shook his hand. I know what you are thinking...how cheesy? how made for TV? And I agree...but, this also had meaning to us all because of the way it finally was a positive moment for sports. Even with the NBA playoffs looming and the gossip about where LeBron James is going to go next to play...this lesson felt bigger and more important to me. It is about apologizing if you do wrong, admitting your mistakes, and moving forward.
The commissioner is looking into extending the rules on instant replay for a situation such as what happened to Joyce's blown call and I agree that someone should overturn those situations. But what happens next...will baseball start reviewing pitches that aren't in the strike zone or whether or not a player is wearing his uniform correctly? Where do we draw the line? Or is the line meant to bend and stretch and pull?
In most sports, the player that the umpire or referee made a bad call on would do something violent-yell, hit, swear, etc and get kicked out of the game. But, Galarraga was a mature, professional that looked into tons of cameras and said "nobody's perfect." What a message to give Americans after being robbed of his "perfect" game. No hitters don't happened often. Until this season, there had never been three perfect games within the first half of a season. We had two already this year and Galarraga's no hitter would have been historical. I am sad for him. But proud of him too. I think the message about sportsmanship was clear both for the pitcher and the umpire who admitted to his mistake publicly. Who does that? No even our past presidents have admitted to mistakes so quickly after making one. The umpire Jim Joyce was a brave man, going out onto the field the next day to umpire the next Detroit game. Galarraga came out and handed him the lineup card and Joyce, with tears in his eyes, shook his hand. I know what you are thinking...how cheesy? how made for TV? And I agree...but, this also had meaning to us all because of the way it finally was a positive moment for sports. Even with the NBA playoffs looming and the gossip about where LeBron James is going to go next to play...this lesson felt bigger and more important to me. It is about apologizing if you do wrong, admitting your mistakes, and moving forward.
The commissioner is looking into extending the rules on instant replay for a situation such as what happened to Joyce's blown call and I agree that someone should overturn those situations. But what happens next...will baseball start reviewing pitches that aren't in the strike zone or whether or not a player is wearing his uniform correctly? Where do we draw the line? Or is the line meant to bend and stretch and pull?
Wednesday, June 2, 2010
Family Style
I just want to start today by thanking my mom and dad because last night at dinner, I realized that I am truly a product of my childhood experiences. Well, actually, I already knew that...being a therapist, we learn and read all about how who we become as adults is directly correlated to our childhood past. But I will explain more clearly what that means for me, and my relationship to food.
When my parents would work late nights (they worked together), one of my responsibilities was to make family dinner twice a week. I used to make about four or five dishes in rotation throughout high school. Now that I think about what I made, I feel bad for my family, but back then, it was easy food...pasta dishes with lamb ragu or salmon pasta...never complicated and probably cooked in an hour start to finish.
Last night, I was scanning through my six Ina Garten cookbooks (my all time favorite and as close to cooking g-dess as it gets) and found two recipes that seemed perfect for my crowd. There were 8 of us for dinner-because the family and or partners are also in town with a variety of eating habits, allergies, and likes and dislikes. So, taking everyone's needs into account (no milk for one, no shellfish for another)...I found two recipes in the AT HOME cookbook. The recipes are attached below and I doubled the recipe which made enough for six box lunches for the next day.
Summer Pasta-pg. 121
Ingredients
* Kosher salt
* 1/2 cup good olive oil, plus extra for the pot
* 2 tablespoons minced garlic (6 cloves)
* 4 pints small cherry tomatoes or grape tomatoes
* 18 large basil leaves, julienned
* 2 tablespoons chopped fresh curly parsley
* 2 teaspoons chopped fresh thyme leaves
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon crushed red pepper flakes
* 3/4 pound dried capellini or angel hair pasta
* 1 1/2 cups freshly grated Parmesan cheese
* Extra chopped basil and grated Parmesan, for serving
Directions
Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
Chicken Piccata-pg. 96
Ingredients
* 2 split (1 whole) boneless, skinless chicken breasts
* Kosher salt and freshly ground black pepper
* 1/2 cup all-purpose flour
* 1 extra-large egg
* 1/2 tablespoon water
* 3/4 cup seasoned dry bread crumbs
* Good olive oil
* 3 tablespoons unsalted butter, room temperature, divided
* 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
* 1/2 cup dry white wine
* Sliced lemon, for serving
* Chopped fresh parsley leaves, for serving
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Bonus Tips:
For the pasta-if you don't want to buy 4 pints of cherry tomatoes (they are $4/pint), buy large tomatoes and dice OR buy 2 pints of tomatoes and add 1/2 cup of your favorite chunky marinara sauce.
For the chicken-add some 2 Tablespoons on Capers to the sauce to add depth of flavor.
It is indulgence when you have your family with you-whether you laugh, bicker, or just stare into your big bowl of pasta before that first bite.
When my parents would work late nights (they worked together), one of my responsibilities was to make family dinner twice a week. I used to make about four or five dishes in rotation throughout high school. Now that I think about what I made, I feel bad for my family, but back then, it was easy food...pasta dishes with lamb ragu or salmon pasta...never complicated and probably cooked in an hour start to finish.
Last night, I was scanning through my six Ina Garten cookbooks (my all time favorite and as close to cooking g-dess as it gets) and found two recipes that seemed perfect for my crowd. There were 8 of us for dinner-because the family and or partners are also in town with a variety of eating habits, allergies, and likes and dislikes. So, taking everyone's needs into account (no milk for one, no shellfish for another)...I found two recipes in the AT HOME cookbook. The recipes are attached below and I doubled the recipe which made enough for six box lunches for the next day.
Summer Pasta-pg. 121
Ingredients
* Kosher salt
* 1/2 cup good olive oil, plus extra for the pot
* 2 tablespoons minced garlic (6 cloves)
* 4 pints small cherry tomatoes or grape tomatoes
* 18 large basil leaves, julienned
* 2 tablespoons chopped fresh curly parsley
* 2 teaspoons chopped fresh thyme leaves
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon crushed red pepper flakes
* 3/4 pound dried capellini or angel hair pasta
* 1 1/2 cups freshly grated Parmesan cheese
* Extra chopped basil and grated Parmesan, for serving
Directions
Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
Chicken Piccata-pg. 96
Ingredients
* 2 split (1 whole) boneless, skinless chicken breasts
* Kosher salt and freshly ground black pepper
* 1/2 cup all-purpose flour
* 1 extra-large egg
* 1/2 tablespoon water
* 3/4 cup seasoned dry bread crumbs
* Good olive oil
* 3 tablespoons unsalted butter, room temperature, divided
* 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
* 1/2 cup dry white wine
* Sliced lemon, for serving
* Chopped fresh parsley leaves, for serving
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Bonus Tips:
For the pasta-if you don't want to buy 4 pints of cherry tomatoes (they are $4/pint), buy large tomatoes and dice OR buy 2 pints of tomatoes and add 1/2 cup of your favorite chunky marinara sauce.
For the chicken-add some 2 Tablespoons on Capers to the sauce to add depth of flavor.
It is indulgence when you have your family with you-whether you laugh, bicker, or just stare into your big bowl of pasta before that first bite.
Tuesday, June 1, 2010
The Lompoc "Wine Ghetto"
This past weekend, I re-visited the Lompoc "Wine Ghetto." As someone who loves to enjoy wine with food, I think the place has figured it out. This is not Sonoma, Napa, or Paso Robles...this is warehouse wine tasting. There is nothing pretty about going to Lompoc (although it is a nice 3 hour drive from LA along the coast). When you drive into the town, you realize how smart these wineries are. Low rent. Lots of space. And people are coming there to taste.
Lompoc is not a place I'd recommend for a romantic weekend getaway or a place to have your first wine tasting experience. It IS a place for adventure seekers, low key individuals who don't care about labels, and those of us who just want to experience something real.
Now, just to be clear, as a psychologist, I am not promoting wine as an addiction, only a passion, to be consumed in moderation and to be enjoyed with food and friends. I do not think anything to the extreme is healthy behavior (yes, even working out). So, before I go on, I just want to reiterate what this blog is about. It is about finding your joy through activities, concepts, work, sports, food, dance, surfing, whatever. I call this Foodie Therapy because sometimes yes, I do love the idea of food and wine and how it can bring a sense of joy. But it is also how you find your way in this world. It is about how you tackle difficulties, how you endure, and how you can be resilient in the face of disappointment. For me, it is a coping strategy, rather than run towards dysfunction or addiction, it is just as easy to gravitate towards self care. This blog is my way of sharing those small ways towards health, healing, and happiness.
Ok, back to the wine. I will rate the four spots we tasted at and share why...
Dragonette Cellars-A
Ampelos-B-
Samsara-B-
Flying Goat-B
When you go to Lompoc, the Wine Ghetto is broken into two areas. The first is where Dragonette Cellars and Ampelos share a warehouse and the other is where you will find a cluster of about 7 small tasting rooms, including Samsara, Flying Goat, Palmina, Fiddlehead Cellars, etc.
Each tasting experience is unique. Dragonette Cellars is unique because Brandon Sparks-Gillis, one of the three wine makers, actually remembers your name. Brandon and I met a few years back and we've stayed in touch by re connecting at various wine events, or just a quick email to ship a few bottles to LA. The wines from Dragonette are top notch. For the price point and variety, it rivals any from other regions. The line up right now includes a dry Rose, a Sauvignon Blanc, 2 single vineyard Pinots, a Syrah and a new Blend that is going to continue to improve with age.
If you are a Pinophile, then try the Cargasacchi-Jalama($38) or Fiddlehead ($45) single vineyard Pinots. Either would go well with anything from salmon to margarita pizza (the one at Gjelina is coming to mind) or well, it is so good it doesn't even need food. FYI-Dragnotte Cellars just opened a Los Olivos tasting room...that would be a more date friendly, romantic spot to taste.
We tasted at Ampelos Cellars next to Dragonnette. The wine maker and owner, was also the one pouring and explaining about the winery. Ampelos also has a large lineup and a solid variety of wines to choose from. That is the appeal of these two wineries being so close together. Ampelos also makes a bone dry Rose of Syrah, a Viogneir, 3 Pinots, 2 Syrah, and a vary strange tasting but interesting Dornfelder. Dornfelder is a wine usually made in Germany that is added to other wine to make a blend. Only a few wineries in California make a bottle of this wine. It is dark as night and has a nose of mint, herbs, green. It's not for everyone! Ampelos wines are good food wines as well. My favorite is the Lambda Pinot ($35) which is full of red fruits, such as cherry and spices like gingerbread. I have had it in the past as a Magnum for a b'day dinner and this is a fun wine to share with friends. Although I enjoy the wines, I did not enjoy the $15 tasting fee per person. Most places do not charge a fee when you buy wine and especially when you have 8 people tasting. Ampelos was more about money, explaining how they made their money than about the wine tasting experience. For that, I give them a B-.
The other two wineries we tasted at I will mention briefly. Samsara makes great Pinots and Syrah. If you know Melville Wines, Chad and Mary (the owners) split off to do a small side project of wines using grapes from sites such as Ampelos and Melville. These are a little fuller bodied Pinots with lots of fruit and some tannin.
Flying Goat is a project by Norm Yost. The best of his work in my opinion are his Pinots. He makes very light bodied wine and with notes of cola, cherry, spice, and light tannins. These are easy drinking food wines that can use a few years of aging to mellow out.
I think it is best to live by having your own experience, not just being told what is good or bad and what you should or should not do. When it comes to tasting wine in Lompoc, I can say that this is a place that is for the foodies...those of us who want to experience something different, something more personal when they taste. In Napa, the amount of places, can make it more like Disneyland than a place to go to learn about wine. In Lompoc, the winemakers are the ones doing the teaching, the sharing of wine they made with their own hands. It is personal and that feels right when it comes to connecting...the ultimate Foodie Therapy.
Dragonette Cellars
http://dragonettecellars.com/
Lompoc is not a place I'd recommend for a romantic weekend getaway or a place to have your first wine tasting experience. It IS a place for adventure seekers, low key individuals who don't care about labels, and those of us who just want to experience something real.
Now, just to be clear, as a psychologist, I am not promoting wine as an addiction, only a passion, to be consumed in moderation and to be enjoyed with food and friends. I do not think anything to the extreme is healthy behavior (yes, even working out). So, before I go on, I just want to reiterate what this blog is about. It is about finding your joy through activities, concepts, work, sports, food, dance, surfing, whatever. I call this Foodie Therapy because sometimes yes, I do love the idea of food and wine and how it can bring a sense of joy. But it is also how you find your way in this world. It is about how you tackle difficulties, how you endure, and how you can be resilient in the face of disappointment. For me, it is a coping strategy, rather than run towards dysfunction or addiction, it is just as easy to gravitate towards self care. This blog is my way of sharing those small ways towards health, healing, and happiness.
Ok, back to the wine. I will rate the four spots we tasted at and share why...
Dragonette Cellars-A
Ampelos-B-
Samsara-B-
Flying Goat-B
When you go to Lompoc, the Wine Ghetto is broken into two areas. The first is where Dragonette Cellars and Ampelos share a warehouse and the other is where you will find a cluster of about 7 small tasting rooms, including Samsara, Flying Goat, Palmina, Fiddlehead Cellars, etc.
Each tasting experience is unique. Dragonette Cellars is unique because Brandon Sparks-Gillis, one of the three wine makers, actually remembers your name. Brandon and I met a few years back and we've stayed in touch by re connecting at various wine events, or just a quick email to ship a few bottles to LA. The wines from Dragonette are top notch. For the price point and variety, it rivals any from other regions. The line up right now includes a dry Rose, a Sauvignon Blanc, 2 single vineyard Pinots, a Syrah and a new Blend that is going to continue to improve with age.
If you are a Pinophile, then try the Cargasacchi-Jalama($38) or Fiddlehead ($45) single vineyard Pinots. Either would go well with anything from salmon to margarita pizza (the one at Gjelina is coming to mind) or well, it is so good it doesn't even need food. FYI-Dragnotte Cellars just opened a Los Olivos tasting room...that would be a more date friendly, romantic spot to taste.
We tasted at Ampelos Cellars next to Dragonnette. The wine maker and owner, was also the one pouring and explaining about the winery. Ampelos also has a large lineup and a solid variety of wines to choose from. That is the appeal of these two wineries being so close together. Ampelos also makes a bone dry Rose of Syrah, a Viogneir, 3 Pinots, 2 Syrah, and a vary strange tasting but interesting Dornfelder. Dornfelder is a wine usually made in Germany that is added to other wine to make a blend. Only a few wineries in California make a bottle of this wine. It is dark as night and has a nose of mint, herbs, green. It's not for everyone! Ampelos wines are good food wines as well. My favorite is the Lambda Pinot ($35) which is full of red fruits, such as cherry and spices like gingerbread. I have had it in the past as a Magnum for a b'day dinner and this is a fun wine to share with friends. Although I enjoy the wines, I did not enjoy the $15 tasting fee per person. Most places do not charge a fee when you buy wine and especially when you have 8 people tasting. Ampelos was more about money, explaining how they made their money than about the wine tasting experience. For that, I give them a B-.
The other two wineries we tasted at I will mention briefly. Samsara makes great Pinots and Syrah. If you know Melville Wines, Chad and Mary (the owners) split off to do a small side project of wines using grapes from sites such as Ampelos and Melville. These are a little fuller bodied Pinots with lots of fruit and some tannin.
Flying Goat is a project by Norm Yost. The best of his work in my opinion are his Pinots. He makes very light bodied wine and with notes of cola, cherry, spice, and light tannins. These are easy drinking food wines that can use a few years of aging to mellow out.
I think it is best to live by having your own experience, not just being told what is good or bad and what you should or should not do. When it comes to tasting wine in Lompoc, I can say that this is a place that is for the foodies...those of us who want to experience something different, something more personal when they taste. In Napa, the amount of places, can make it more like Disneyland than a place to go to learn about wine. In Lompoc, the winemakers are the ones doing the teaching, the sharing of wine they made with their own hands. It is personal and that feels right when it comes to connecting...the ultimate Foodie Therapy.
Dragonette Cellars
http://dragonettecellars.com/
Subscribe to:
Posts (Atom)
