Dinner for Two

This is what Andre and I had for dinner tonight...and I have to say...it was delicious.

Wine: Trajarinho - Vinho Verde, from Silverlake Wine.

Starter: Bruschetta from Marcella Hazan's book, Essentials to Classic Italian Cooking.

My take on her recipe:

2 cloves garlic
6 slices of a french baguette, 1 1/2-2 inches thick
Good olive oil
1 heirloom tomato, seeds removed, diced
Dried oregano
Salt
Pepper

1. Preheat broiler.
2. Mash garlic cloves with a heavy knife to loosen the peel, remove and discard peel.
3. Broil the bread until golden on both sides.
4. Right when it comes out of the broiler, rub the mashed garlic on one side of the bread.
5. Top with diced tomato.
6. Sprinkle with oregano, a little salt, and a crack of pepper.
7. Lightly drizzle with olive oil.
8. Serve while still warm.

Salad: Shredded Carrot Salad with Arugula from Marcella Hazan's book, Essentials to Classic Italian Cooking.

My take on her recipe:

5 carrots peeled and shredded
1/2 lb baby arugula
Salt
1-2 tablespoons of good olive oil
1 tablespoon red wine vinegar

Combine shredded carrots and arugula. Coat with olive oil. Add vinegar. Salt to taste.

Main Course: Spaghetti with Oil and Garlic from Alice Waters book, The Art of Simple Food.

My take on her recipe:

3/4 1b spaghetti
1/3 cup good olive oil
6 cloves garlic
4 parsley branches, stems removed, leaves chopped
2 large pinches of hot pepper flakes
Salt
Parmesan Cheese

Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Meanwhile, in a pan over medium-low heat, add the olive oil, garlic, parsley, pepper flakes, and salt. Cook until garlic is soft. Do not let it brown or burn. Once pasta is al dente, drain and add it to the olive oil mixture, reserving some pasta water just in case. Taste for seasoning. Loosen with pasta water if needed. Top with freshly grated parmesan cheese. Serve immediately.


Enjoy!

Barrett

Speranza

One of my new favorite local spots is Speranza.

Fresh pasta.

Consistently good italian food.

Wonderful outdoor dining area.

And best of all.....

BYOB no corkage fee.


Speranza
2547 Hyperion Ave
Los Angeles, CA 90027-3316
(323) 644-1918

Health Benefits of Astragalus Root

As we head into the flu season, it seems that everyone is in a frenzy over the H1N1 virus. I have been trying to find natural herbs and homeopathic alternatives to help strengthen the immune system so I can avoid getting a flu vaccine. I came across this herb that has been used in Chinese medicine for ages. Thought I would share my find on the Natural News website:

"The FTC and FDA are terrorizing Dr. Andrew Weil over his true statements about the immune-boosting properties of astragalus. According to the FDA, astragalus has no antiviral or antibacterial properties whatsoever and is of absolutely no use in the human body. Sound bizarre?

I thought so too. That's why I asked NaturalNews researchers to assemble a collection of statements in support of Dr. Weil's astragalus statements. This medicinal herb does, indeed, boost healthy immune function and offer protection against influenza. And because it's a multifaceted, complex plant-based medicine, it's not outsmarted by one particular viral configuration... it's useful against any flu (including H1N1 swine flu).

Here's what the experts have to say about astragalus and influenza...


Astragalus beats the flu

Clinical Applications: Astragalus is antiviral, carminative, antispasmodic, and hepatic. It improves glucose tolerance and acts as a vasodilator. In China, astragalus has been used as an energy tonic for deficient spleen qi and yang conditions. It has been used to treat wasting and thirsting conditions, as well as diarrhea, fatigue, and prolapse of the uterus. Astragalus is used to control fluids in cases of excess sweating and to reduce fluid retention.

- Fundamentals of Naturopathic Endocrinology by Michael Friedman, ND

Other Chinese doctors have found that astragalus offers more effective relief than the drug nifedipine (Procardia) for angina pain. More than 80 percent of angina patients improved on astragalus treatment without the dizziness, giddiness, heartburn, or headache that nifedipine can cause. Animal studies suggest that astragalus can help prevent the development of cholesterol plaques after an arterial wall has been damaged, which can keep the coronary arteries from becoming too narrow. Astragalus also is useful in the treatment of viral myocarditis, a flulike infection that affects the heart.

- Prescription for Herbal Healing: An Easy-to-Use A-Z Reference to Hundreds of Common Disorders and Their Herbal Remedies by Phyllis A. Balch, CNC

Also, since flu vaccines are formulated based on viruses that have caused outbreaks in the past, they may or may not be effective in preventing flu caused by this year's virus. Astragalus helps to build the immune system, and thus make you less vulnerable to the flu. Take 250 to 500 milligrams in the morning three times a week during the flu season. Note: Do not take this herb if you have a fever. American ginseng helps to boost the immune system and strengthen the body. Take 200 milligrams one-half hour before breakfast once or twice a week during the winter months.

- Smart Medicine for Healthier Living : Practical A-Z Reference to Natural and Conventional Treatments for Adults by Janet Zand, LAc, OMD, Allan N. Spreed, MD, CNC, James B. LaValle, RPh, ND

Consider taking ginseng or astragalus to promote health, stamina, and viral immunity. Take colostrum, beta-glucan, and other immune-boosting supplements. Take extra vitamin C and zinc. Follow the recommendations in this book on how to take natural medicines for beating the flu. For frail, older people, reduce the dosage by half. "

Ref: http://www.naturalnews.com/027302_astragalus_the_flu.html

~Ashley

Huckleberry

I finally made it to Huckleberry last Saturday morning and it was even more delicious than I expected. For months now, people have been raving about their food. Unbelievable baked goods, farm fresh produce, seasonal menu and on and on and on. Well, they were all correct in their praises. Huckleberry is right up there with Canele as my favorite breakfast in Los Angeles. We tried a number of dishes and I really can't pick a favorite....any one of them would do, any day of the week. If you haven't been to Huckleberry, I suggest you get over there as soon as possible.

Poached Eggs over fresh market vegetables with pesto & toasted bread crumbs $12

Quinoa, butternut squash, spinach, sunchokes & cauliflower with sunny side up eggs & parsley $11.50

Fried egg sandwich with sunny side up eggs, Niman Ranch bacon, Gruyere, arugula & aioli on country bread $9.50

Salted Caramel

Pumpkin Pie

Coconut Cream Tart

A little bit about Huckleberry.......

"Huckleberry offers homemade artisan breads, morning pastries, breakfast items, soups, salads, sandwiches, rotisserie chickens and deck oven flatbread pizza. Our produce comes from the local farmer’s market, and we only use free range hormone and antiobiotic free meat, poultry and dairy. All of our items are available for eating in or taking out, and we offer nightly dinner specials as well.

Our menu changes frequently so please check the website or our chalkboards to see our daily specials.

We serve gourmet coffee from Caffe Luxxe, Art of Tea loose leaf teas and a wide variety of specialty drinks.
Our retail store features specialty products from artisan producers locally and around the world."

Thanks to Amanda for being the first to tell me about Huckleberry and for guiding me in ordering....Yummy!

Huckleberry
1014 Wilshire Blvd
Santa Monica, CA 90401
(310) 451-2311
www.huckleberrycafe.com

The Oaks Gourmet Market

The Oaks Gourmet Market and Deli is officially open. Every Wednesday is Grilled Cheese night. You get to choose from a variety of gourmet grilled cheeses, all paired with their Tomato Bisque soup. At $10.95, that is one of the best deals around. I went by yesterday and bought a can of San Marzano tomatoes for my tomato sauce and some picholine olives for my raw zucchini salad. I have a feeling I will be spending a great deal of time at this market....the perfect place to stop after my hikes up Bronson.

The Oaks Gourmet Market
1915 N Bronson Ave
Los Angeles, CA 90068-5601
(323) 871-8894

The Oaks gourmet market and deli opens Friday near Beachwood Canyon [Updated]

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Tagliatelle

I made this pasta dish the other night for Andre and Mary. It was a big hit! I did not have fava beans, so I substituted green peas instead. The peas worked nicely with the salty prosciutto and creamy mascarpone cheese.

"Fava beans are delicious, but they require a bit of work. They must first be removed from their long, green pods, and each individual bean is covered with a tough skin that must be removed before cooking (unless the beans are very young and fresh). To peel, plunge the beans into boiling water and blanch for about 1 minute. Drain and rinse under cool water. The skins should slip off easily when the beans are pinched between the thumb and forefinger; use a paring knife to help remove stubborn skins.
Ingredients:

* 3 Tbs. unsalted butter
* 3 Tbs. olive oil
* 5 leeks, white portion only, cut into thin rounds
* 3 lb. fava beans, shelled and skinned
* Salt and freshly ground pepper, to taste
* Freshly grated nutmeg, to taste
* 1 cup chicken stock
* 1 lb. fresh tagliatelle
* 1⁄2 cup mascarpone cheese, at room
temperature
* Grated zest of 1 large lemon
* 1⁄4 lb. thinly sliced prosciutto, cut into
narrow strips
* Large handful of fresh basil leaves, shredded
* 1⁄2 cup grated Parmigiano-Reggiano cheese

Directions:

In a large fry pan over medium heat, melt the butter with the olive oil. Add the leeks and sauté until soft, 5 to 6 minutes. Add the fava beans, salt, pepper and nutmeg and sauté for 1 minute. Add the stock and simmer until the beans are just tender to the bite, about 4 minutes.

Meanwhile, bring a large pot two-thirds full of water to a boil over high heat. Generously salt the water, add the pasta and cook until tender, 1 to 3 minutes.

Remove the fry pan from the heat and add the mascarpone and lemon zest, stirring until the cheese is melted. (High heat can make mascarpone separate.)

Drain the pasta and transfer to a warmed large, shallow bowl. Add the fava bean mixture and toss briefly. Add the prosciutto, basil and about 2 Tbs. of the Parmigiano-Reggiano and toss to combine. Taste and season with salt and pepper. Serve immediately and pass the remaining cheese at the table. Serves 4."

Adapted from Williams-Sonoma Collection Series, Pasta, by Erica de Mane (Simon & Schuster ,2001).

Boon Fly Cafe

I had a delicious lunch at the Boon Fly Cafe while in Napa.

Beer battered halibut tacos with a spicy cole slaw.

The Margherita flatbread with San Marzano tomato sauce was also fantastic.

A perfect spot to grab a bite in between wine tastings.

Boon Fly Cafe
The Carneros Inn
4048 Sonoma Highway
Napa, CA 94559
707-299-4870

Food Tips

"Earlier this year, Michael Pollan posted a request for reader's rules about eating on Well, Tara Parker Pope's health blog. Here are a few of his favorites."

http://www.nytimes.com/interactive/2009/10/11/magazine/2009

Tra Vigne

Andre and I went for a early morning jog around the vineyard.

Then....lunch.

MOZZARELLA CHEESE “AL MINUTO”
hand made at the moment ordered, grilled bruschetta, paesano sicilian olive oil

ROSEMARY PIZZETTA
roasted garlic, cambozola cheese, dickson ranch “regina” olive oil

CRISPY FRIED SQUASH BLOSSOMS
ricotta and mascarpone stuffing, san marzano tomato arrabbiata sauce

MALTAGLIATI VERDE
herb infused pasta, slow cooked sonoma lamb and sangiovese wine sugo

SAGE INFUSED PAPPARDELLE
braised rabbit ragu, wild mushrooms, grana padano

LOCAL HALIBUT “ALLA PICATTA”
spring peas, pea tendrils, snow peas, lemon- caper sauce


1050 Charter Oak Ave
St Helena, CA 94574
707.963.4444

Bardessono

Dinner in my belly.

WHITE CRANE SPRINGS RANCH LETTUCES
wild herb mix, purslane, sherry vinaigrette.

LITTLE FARM POTATO GNOCCHI
star route farm artichokes, nebrodini bianco mushrooms, sylvetta, licorice, parmigiano-reggiano.

LA QUERCIA ORGANIC PROSCIUTTO
full belly farm heirloom melon, anise hyssop, muscato vinegar.

MARIN SUN FARM BEEF
petite filet, balsamic glazed short rib, potatoes pont neuf, curry eggplant, cezanne condiment.

WATSON’S NAPA VALLEY LAMB
roasted and braised, jeera masala, coconut basmati rice, indian squash.

LAVENDER PANNA COTTA
watermelon gelée, farmer’s market melon salad.

I am very full.

6526 Yount Street
Yountville, CA 94599
(707) 204 6000