Buttermilk Fried Chicken

I'm fairly certain that the last time I attempted to fry anything was over two years ago when I made cannoli. I'm also fairly certain that I promised myself at the time that I would never fry anything because of the lingering smell in my studio apartment for at least two days. Well now I live in a bigger apartment and when I received a copy of Georgia Pellegrini's book Girl Hunter, I couldn't stop thinking about her fried rabbit recipe. It probably had something to do with the fact that I was fresh off of my first Dinner at Eight party and I had fried chicken on the brain. I think it had more to do with the fact that the recipe sounded too mouthwatering to pass up.




Reading this book is just as fun as making it's recipes. Georgia is a classically trained chef with a real understanding about where her food comes from due to her hunting adventures. I love her fun, casual tone and at times the book reads more like a novel than a cookbook. It may not be easy to always find elk in the neighborhood, but Geogia provides plenty of substitutions in case certain meats are not readily accessible to you. I'm looking forward to trying many more recipes from this book.

Buttermilk Fried Chicken (or Rabbit)
(From the book Girl Hunter by Georgia Pellegrini Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2011)

Makes 4 servings

2-3 pounds of chicken, rabbit, turkey or other young game meat, cut into serving pieces
2 cups buttermilk
1 medium onion, sliced
3 garlic cloves, roughly chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 teaspoon smoked paprika
2 teaspoons salt, plus more as needed
1 tablespoon cayenne, divided
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
Ground pepper to taste
2-3 cups vegetable oil

Soak the meat overnight in the buttermilk, along with the onion, garlic, herbs, paprika, 1 teaspoon of cayenne, and 1 teaspoon of salt.
Drain in a colander, leaving some herbs on the meat. In a large bowl, mix the flour, garlic powder, onion powder, remaining 2 teaspoons of cayenne, 1 teaspoon salt and a large pinch of black pepper. Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil, but not so hot as for the oil to be smoking.

Working in batches, coat the meat in the flour mixture, dredging just enough meat to fit in the pan at one time.

Add the meat to the skillet and fry on one side for 10-15 minutes, until golden brown, then use tongs to turn the pieces over and fry for another 10-15 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the meat, but not so that it burns.

Remove the beat from the skillet and place it on a wire rack over paper towels. Season immediately with salt and pepper to taste, to help preserve the crispiness for the table. This is good served immediately or also good cold for lunch the next day.

Printable Recipe

LudoTruck Foie Gras Night

Usually on a Friday night, the last thing I want to do is fight crowds of people to wait in line for food from a truck. The week leaves me exhausted and my only desires are to curl up on my couch with my Snuggie and a glass of wine. However, last Friday, my friend Eliza convinced me to join her at DomaineLA for a little wine and a lot of foie gras. Beloved LA chef, Ludo Lefebvre was cooking up a menu devoted to duck liver that particular night and we just couldn't miss it.

Foie gras is definitely a controversial ingredient in modern day cooking because of the methods used to fatten the liver (gavage). In fact, in about six months, the use of foie gras will be banned in restaurants in West Hollywood and many chefs have already pledged not to use it ever again. Ludo has tackled the controversy head on and only uses foie gras that has been produced without excessive gavage. He recently had a multi-course foie gras menu at Animal restaurant and this event was meant to further educated the masses. 

Ludo's truck is mostly known for their fried chicken (formally chicken balls, but now hunks of chicken thighs). The menu has just been re-vamped and was available for sampling along with the special foie gras items. For the main meal, we chowed on a foie gras and corn soup ($8), a foie gras terrine sandwich ($15), and a foie gras beignet ($12). Many of my dining neighbors said the beignet was their favorite part of the meal, but while I enjoyed it, I was more partial to the velvety soup.







Despite the richness of foie gras, we were still a little hungry so we finished our meal with the Provencal fried chicken. This is the chicken used to come in ball form, but now arrives in the much more manageable full thigh style. It's meaty and crispy and stays surprisingly hot for a long time.



You have to hand it to Ludo for constantly finding new ways to put himself out there and stir up a conversation. I'm looking forward to seeing what he has in store for 2012 including the next LudoBites in January (if I can get a reservation) and rumblings of a permanent brick and mortar restaurant.

LudoTruck
@LudoTruck

Bibim Nengmyun (Buckwheat Noodles with Hot Pepper Sauce)

I recently had a strong and intense craving for noodles. I had to satisfy it immediately so I decided to try out a new recipe. These are easy, fast, and satisfying and great for any time you need noodles in a hurry. Bonus points for me having all of the ingredients in my kitchen. The spice factor is high so be forewarned, but that is always what I am looking for so I loved it. The egg and cucumber can help cool your mouth if you are sensitive to that sort of thing.The noodles are served at room temperature or cold which was great for a sudden, unexpected burst of unseasonably warm weather we recently experienced.





One year ago: Best of 2010
Two years ago: Garlic Sizzled Chicken Wings
Three years ago: French Yule Log



Bibim Nengmyun
(Adapted from Spoon Fork Bacon)

Makes 4 servings

8 ounces buckwheat soba noodles
1/4 cup gochujang (Korean red pepper paste)
1-2 tablespoons sugar, depending on your taste
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
Salt to taste
1 teaspoon toasted sesame seeds
4 hardboiled eggs, halved
1/2 of a hothouse cucumber, cut into sticks

Bring a large pot of water to a boil and salt it liberally. Add the noodles and cook for 4-5 minutes until they are soft. Drain the noodles and run them under cold water until they have cooled to room temperature.

Meanwhile, whisk the gochujang, sugar, soy sauce, vinegar, and sesame oil in a large bowl. Add salt if necessary.

Add the noodles to the sauce and toss well to combine. Divide the noodles amongst plates and top with sesame seeds, egg halves, and cucumber pieces.


Printable Recipe

Persimmon-Goat Cheese Wedges

Yes, I'm still talking about Thanksgiving, but this is the last post. I promise. I made these little wedges to go with the turnovers as an appetizer. They are super simple and a great way to use up the remaining herbed goat cheese that didn't go in the roasted beet salad. As I discovered at Ombra, sweet persimmons go well with a tangy cheese and this was no exception.



One year ago: Roasted Pumpkin Soup with Shrimp, Farro, and Leeks
Two years ago: Pasta with Shaved Brussels Sprouts and Bacon
Three years ago: Parmesan Thyme Crackers


Persimmon-Goat Cheese Wedges
(Adapted from Food & Wine, December 2006)

Makes 12 servings

1/2 cup rosemary marcona almonds, finely chopped
4 ounces herbed goat cheese, softened
4 Fuyu persimmons, sliced crosswise, 1/4-inch thick
Aged balsamic vinegar for serving

In a small bowl, mix 1/4 cup of the almonds with the goat cheese. Divide the mixture into 6 equal pieces and roll each piece into a ball.

Use a 2-inch biscuit cutter to cut out 12 rounds from the persimmons.

Sandwich each goat cheese ball between two persimmon slices, pressing to flatten slightly. Roll the edges in the remaining almonds and refrigerate until firm, at least 10 minutes or overnight.

Cut each round into quarters and transfer to a plate. Serve the wedges drizzled with aged balsamic.

Printable Recipe

Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese, and Candied Walnuts

Our Thanksgiving meal was remarkably healthy, but I guess I should not have been surprised with a group comprised of mostly actors and a personal trainer. In addition to turkey we had grilled brussels sprouts, grilled potatoes, roasted carrots, mashed cauliflower, stuffing, and this salad. This is a fancier version of a salad I did a couple of years ago. It takes a while to make because of the time required to roast beets, candy walnuts, and make herbed goat cheese, but it is so worth the effort. I used my go-to balsamic vinaigrette as the dressing which added a touch of tanginess. I love the various textures in the salad which keep it anything but boring and pretty to boot.





One year ago: Spicy Truffle Mac and Cheese
Two years ago: Garlic Soup with Shrimp
Three years ago: Butternut Squash and Caramelized Onion Galette



Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese, and Candied Walnuts
(By Esi)

Makes 8 servings

1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1 1/2 teaspoons Dijon mustard
Salt and pepper to taste
3 bunches of beets, roasted, cooled, and diced
Greens from 3 bunches of beets, washed and dried
6 ounces baby spinach, roughly torn
5 ounces herbed goat cheese
1 cup candied walnuts
1/4 cup pomegranate arils (optional)

In a medium bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard. Season to taste with salt and pepper and set aside.

Add the beet greens and spinach to a large pot. Cover and heat over low heat until the greens have wilted, about 10 minutes. Season the greens lightly with salt and cool to room temperature.

Arrange the greens on a large plate, top with the roasted beets, candied walnuts, dollops of goat cheese, and pomegranate arils if using. Serve the salad at room temperature with the dressing on the side.


Printable Recipe

Spiced Candied Walnuts

I had a really wonderful Thanksgiving weekend (as I'm sure most people did). My sister was in town from San Francisco and we had a nice combination of relaxing and partaking in fun. We volunteered at a Thanksgiving dinner for the less fortunate in Santa Monica, we worked off calories by hiking to the Hollywood sign, and of course we ate a ton. As I tend to do, I couldn't pass up the opportunity to make a couple of extra recipes for our Thanksgiving feast. These walnuts became part of a bigger recipe, but they are amazing on their own. They're a little sweet, a little salty, and warmly spiced making them great for sweet or savory pairings. I'll show you how I used them in a couple of days. Here are some highlights from the weekend:


Pupusas at the Barnsdall farmers market.



The Civic Auditorium became the setting for a festive dinner


My friend Andrew showing off his "artwork".




Gorgeous centerpieces


Raul checking on the turkey


Pumpkin Pancake Cupcakes


Gingersnap cocktail made with Canton (deeeelish!)




Getting closer


The sun setting


We made it! (The hike takes you behind the sign)


One year ago: Little Ethiopia
Two years ago: Kale Salad with Spicy Peanut Dressing
Three years ago: Shrimp with Chive Butter




Spiced Candied Walnuts
(Adapted from Dishin and Dishes)

2 cups walnuts
1/3 cup powdered sugar
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Pinch aleppo pepper

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Mix the sugars, cinnamon, salt, and peppers in a bowl. Set aside.

Bring a large saucepan of water to a boil. Add the walnuts and let them blanch for 30 seconds. Drain the walnuts, then quickly toss them with the sugar mixture (the sugar will melt).

Spread the walnuts in a single layer over the parchment paper. Bake for 10-15 minutes until the nuts have toasted and the sugar is bubbling. Use two forks to separate the nuts and allow them to cool completely. Serve with salad or as a party appetizer.

Printable Recipe

Great Los Angeles Walk 2011

After a wonderful time walking through Los Angeles via Wilshire Blvd. last year, I was ready to take on the Great Los Angeles Walk again this year. I was especially thrilled that the walk would be going through some of my favorite parts of town, like Silverlake and Hollywood. Though there was rain in the forecast, the sun actually came out to play and the weather stayed dry for our stroll around town.

We started at the Triforium in Fletcher Bowman Square. The statue, while not particularly pretty, does light up to music which I would like to see some time.



Right across the street is Los Angeles City Hall. It's hard to believe this was once the tallest building on the west coast.



Of course you can't visit downtown LA these days without seeing an Occupy Protest.



The beginning of the walk was not so scenic, but one of the things I do appreciate about it is that you get to see things you would oridinarily miss while driving around town. Like the beautifully colored leaves hanging from a stretch of the freeway.



Tribal Cafe in Echo Park has a very colorful facade. I must go back and try their eats some time.



At long last we reached Hollywood Blvd. via Vermont Ave. Before you get to the actual Hollywood Walk of Fame, there is an amusing, self-deprecating stretch with signs like this. This was right near Taron Bakery where HC stopped for a delicious spicy beorek.



At Hollywood Toyota, a food truck "army" was set up to feed hungry walkers. None of the trucks interested us much so we pressed on.



We instead decided to rest our feet and fill our stomach with brews and food at Blue Palms Brewhouse. Even though this place is right down the street from me, I'd never been. Shame on me! The food and beers were delicious. Hanh and I split the scuplin sandwich and an order of truffle fries ($12). Jon was content with his tuna melt and sweet potato fries ($12) and HC seemed to love his fish tacos ($9). My food went perfectly with the Uinta Monkshine Belgian Style Blonde Ale ($6).











This was also the point when our walk turned into a bar crawl. It was all downhill from there. We followed up our lunch with a few cocktails at Loteria Grill. Dos XX Ambers for me and Jon ($6 each).



A spicy jalapeno margarita for Hanh.



And a tamarind margarita for HC.



The downward spiral continued at Musso & Frank. The oldest restaurant in Hollywood has bartenders and waiters almost as old as the location. It's quaint, quiet, and kind of hilarious. Our bartender Manny has been serving at the restaurant for over 20 years.







At this last stop, the walk (crawl) was basically over for me and Jon. We managed to hobble a few more blocks to Hollywood and La Brea before turning back. HC and Hanh kept going and walked the full 19.5 miles to the ocean (their energy is amazing). Though this is only my second year participating, the Great LA Walk has become one of my favorite LA traditions. I can't wait to see what the route is next year!

One year ago: Little Ethiopia
Two years ago: Pavlova with Pomegranate Curd
Three years ago: Penne with Pesto, Mascarpone, and Bacon


Taron Bakery
4950 Hollywood Blvd.
Los Angeles, CA 90027
(323) 663-4809

Blue Palms Brewhouse
6124 Hollywood Blvd.
Los Angeles, CA 90028
(323) 464-2337
Website

Loteria Grill
6627 Hollywood Blvd.
Los Angeles, CA 90028
(323) 465-2500
Website

Musso & Frank Grill
6667 Hollywood Blvd.
Los Angeles, CA 90028
(323) 467-7788
Website

Apple, Pear, Membrillo, and Manchego Turnovers

When this time of year rolls around, I always turn to the nearest person and say "I can't believe it's Thanksgiving". Well, once again, I can't believe it's Thanksgiving. Though I sometimes sound like a bit of a scrooge, I'm looking forward to sharing a table with friends and forgetting about the hecticness of life and being grateful for what I have around me. Of course, with my group of friends, no celebration is complete without a massive feast, so here is my contribution. I think I came across this recipe even before I thought of making my own quince paste and in my crazy mind, I decided I should make my own (that's just how my brain works). I love the fruit flavors combined with the salty, nutty cheese and the buttery crust. These are a little sweet, but just savory enough to be served as an appetizer to the meal. I'm making them small so people don't fill up too much before the main event. I'm looking forward to it all and once again I hope you all have a happy and delicious Thanksgiving!


One year ago: Braised Short Ribs with Autumn Root Vegetable Puree
Two years ago: Cannoli
Three years ago: Dumpling Noodle Soup


Apple, Pear, Membrillo, and Manchego Turnovers
(Adapted from Serious Eats)

Makes about 12 appetizer-sized turnovers

1 sheet puff pastry, thawed, and kept in the refrigerator until needed
1 tablespoon unsalted butter
1 pink lady apple, peeled and finely diced
1 Bartlett pear, peeled and finely diced
2 tablespoons membrillo
1 tablespoon sugar
Pinch of salt
1 tablespoon all-purpose flour
12 1/2-inch thinly sliced squares of manchego cheese
1 egg, lightly beaten with a splash of milk or water for egg wash

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a saucepan, melt the butter over medium heat. Once the butter has melted, add the apples and pears and cook until the fruit softens, about 4-5 minutes.

Add the membrillo, sugar, and salt an cook for another 3 or so minutes until the fruit softens even more and thickens.

Add the flour and cook for 1 minute until thoroughly combined in the fruit mixture and the raw flour taste is gone. Remove the pan from the heat and set aside to cool. The mixture should resemble pie filling.

Roll the puff pastry out on a lightly floured board to a 12x12 rectangle. Use a 2 3/4-inch cutter to cut out rounds or cut 3x3-inch squares. Lay a piece of manchego on the lower half of each cutout. Top with a half teaspoon of the fruit filling. Dip your finger in some water and seal each turnover. Use a fork to press the edges together. Brush the top of each turnover with a bit of the egg wash and then use a paring knife to lightly score the top of each turnover so the steam can escape.

Bake for 15-20 minutes or until the pastry is puffed and golden and the filling is steaming hot within.

Printable Recipe

Slow Mondays at Ombra Ristorante

I can't believe I hadn't even heard of Ombra in Studio City. Now I find myself recommending it to friends who live and work in the area. I recently had the pleasure of attending a comped dinner during Notte Slow Mondays. Every Monday for $35 you get a lovely three course dinner. For an extra $12 you can spring for a special carafe of wine. All month of November, the restaurant is featuring mushrooms on the menu.

Shockingly, I was the first person to arrive at dinner, so I was glad to have the bread and caponata to tide me over. It seemed that most tables were being treated to arancini and I can never say no to a fried rice.







The first part of the main meal was a poached farm egg with truffled fonduta and swiss chard. The truffle aroma hits you the second the dish gets to the table. It's rich, but not overpowering and just the right amount of green from the chard.



I probably would never have ordered the potato ravioli with fresh porcini mushrooms and tomato sauce on my own. Mushroom and potatoes don't normally do it for me, but this was great. The housemade pasta was perfectly cooked and the sweet tomato sauce helped balance the potato and mushrooms.



Dessert was gorgonzola cheese with fresh persimmons and aged balsamic. It sounded strange, but the chef explained this is a fairly common dish in the Parma region of Italy. This is without a doubt, my new favorite flavor combination and I can't wait to try it at home as long as persimmons are in season.



As an extra little treat, we had the chocolate salami served with cannoli cream. This is basically a chocolate log with pieces of nougat and nuts made to look like salami. It's as delicious as it is fun.



I'm still sort of in shock that I never knew about this place and it's so close to my home. I always poo poo going to the valley, but Ombra has certainly given me a reason to go back (often).


One year ago: Crostini with Poached Pears, Gorgonzola, and Honey
Two years ago: Apple Gruyere Tart
Three years ago: Pumpkin Cinnamon Rolls


Ombra Ristorante
3737 Cahuenga Blvd.
Studio City, CA 91604
(818) 985-7337
Website