Check out the full recipe and story at Mashable here.
Sip on this SoCal: As you read this dinky blog post, the world’s first Armenian coffee beer is being brewed. Just for you. And it’s going to be friggin delicious.
I wrote up a piece for this Sunday’s Times Community News/Glendale News Press on the stuff, which will be showcased at the 10th Dionicess event on June 10 at Beachwood BBQ.
The beer itself is a collaborative effort between Dionicess founder Gevork Kazanchyan, Beachwood BBQ brewer Julian Shrago, and Jeff Duggan of Portola Coffee Lab. It’s appropriately named System of a Stout after L.A.-based Armenian rock group System of a Down, and will include Armenian ingredients like cardamom, Armenian coffee, and cognac. Full details on the brewing process can be viewed in the original story linked above.
As for when you can try it, the best opp will be the upcoming Dionicess event. Says the TCN story:
“Dionicess X’s theme is appropriately named Coming of Age, and will showcase five courses (plus a few bonus rounds) of aged beers paired with dishes that feature pickled and fermented foods from around the world. Guests will get to take home commemorative bottles of the beer, as well as some of Beachwood’s house-made, barrel-aged hot sauce. Of course, System of a Stout will play a central role in the meal.”
You can buy your tickets to Dionicess X, which will take place at Beachwood BBQ in Long Beach on June 10 at 5 p.m., here. Proceeds will go to the Armenian Real Medicine Foundation. But in case you can’t make it, they’ll be releasing 10 kegs around SoCal after the event, one of which will be at Tony’s Darts Away.
Cheers, and hope to see you there!
Well, it’s official: I neglect my poor little blog. I went on and on about how energized and motivated I was after that juice cleanse, and I have yet to post some of my favorite combos. To my credit, I’ve been bonkers busy — a great thing for someone working in this god forsaken crumbling media circus. But what the heck? Who isn’t busy? I have plenty of blogger buddies who work into the wee hours of the morning just to make sure their writing gets up post haste. I rationalize my lackadaisical approach because I spend most of my days writing, and the last thing I want to do when I’m done is write more. That said, there’s a certain pleasure in writing for my own darn reasons, sans deadline. Then again, look what happens when I don’t have a deadline! Nothing ever gets done.
Anyway, to get to the point, some of you asked about my favorite combos for juicing. Firstly, I have to admit I found out that I technically mislabeled my post. If you want to get fussy about it, what I was doing was making smoothies. Juicing would require all the plant matter to be removed. I am happy I kept all those goodies in, as I mentioned in the post, because they’ve got heaps of nutrients and fiber. But because of that fact, it’s called blending or making a smoothie. Whatever. I drank a boatload of fruit and veg for three days, and no matter how you label it, it felt good. End of story.
Or so I thought. Since then, I’ve integrated “real” juicing into my daily life. My parents were kind enough to lend me their old juicer, which is a total war horse. We’ve had it since the 90s, and it works a treat. Energy levels are still high, and hopefully they’ll get even higher so I can actually blog more here.
In the meantime, here are some of my favorite juice and smoothie combos I’ve created over the past month. Use them as a guide, but go ahead and freestyle with what you find at your local farmers market. I’ll bet those heirloom carrots I’ve been seeing would make a fabulous mid-day juice snack!
3 carrots, 1 granny smith apple, 1 bulb ginger (spicy!)
1 red beet, 1 carrot, 2 cups de-stemmed kale, 1/2 cucumber
1 cucumber, 1 stalk celery, 1/2 bulb ginger, 2 cups de-stemmed kale
1 bunch of dandelion or bak choi, 1 cucumber, 1 lemon, 1/2 bulb ginger
1 golden beet, 1 granny smith apple, 2 carrots
1 granny smith apple, 2 carrots, 1 beet, 1/2 bulb ginger
Smoothies, aka a juicer-free cleanse:
For this method you have to add some liquid to the mix, so I used organic carrot juice, almond milk, or coconut water. I don’t have the exact amounts of liquid, but the general rule is that you fill the blender up til half of the solid produce is covered. It’s really not rocket science. If it doesn’t blend, add more liquid. Another thing I like to do sometimes is to juice some veg, then put it in the blender with spinach or kale. I always feel like I lose so much when I juice those two greens, so it’s a nice way to have get the best of both worlds.
1 cup spinach, 1 cup kale, 1 banana, almond milk
1 lightly steamed beet (to make it blend-able), 1 cup spinach, coconut water
1 cup kale, 1 cup spinach, juice of 1 lemon, coconut water, 1/2 tablespoon cayenne
1 frozen banana, two tablespoons hemp powder, almond milk (This one is great for after a workout when your body needs protein, provided by the hemp, or whatever other protein powder you like to use.)
I’m packed and ready to hit the road again. My neighbor Sarah of Fruit & Flour pies lent me a copy of Big Sur by Jack Kerouac, which I’m really looking forward to reading on the 15 hour flight over to AUS. First stop, Melbourne!
Last week I had the ever-so-indulgent honor of being invited over to Erika Nakamura and Amelia Posada’s casa for Sunday supper. Two two girls run the infamous Lindy & Grundy butcher shop, so any meal at their place would no doubt be absolutely magnificent. But this Sunday was particularly special because Riccardo Ricci, who works with Dario Cecchini in the Chianti region of Italy, would be cooking the meal. It also happened to be the night before my 27th birthday, which I was particularly lamenting. And we all know there’s no better cure for the getting older blues than a great meal, so it was game on.
For those who don’t know, Dario is one of the foremost butchers on the planet. His butcher shop in Panzano, just outside Florence, not only supplies locals with outrageous meat, but also feeds two of his own wildy-popular nose-to-tail restaurants. Erika and Amelia, savy business women that they are, snapped up one of his former employees, Melissa Cortina, to manage their Fairfax Avenue shop. Melissa and Riccardo were close friends while she butchered with Dario, and the two worked together in the girl’s West Hollywood kitchen with style and grace.
The crowd was mostly L & G staffers, plus a handful of local chefs and writers. Chad Colby of Osteria Mozza, who won the Los Angeles Cochon 555 competition, showed up with the most beautiful plate of pate, head cheese and charcuterie– all made from a single pig. And Willy Blackmore of Tasting Table brought over some gorgeous bottles of Italian wine from Domaine LA, which we delightfully sipped on as the scent of fennel, rosemary and roasting meat wafted out of the kitchen.
For the first course there was Chianti crudo, or as Ricardo called it, ” beef sushi,” served tableside. This sustainable version of steak tartare was made from the highly muscular hind quarters, which are repatedly tenderized, then mixed with a hearty guzzle of olive oil, lemon zest, lemon juice, and a heaping serving of what we came to call “crack” — an artisanal salt served at Dario’s restaurant that’s the consistency of baking powder, with the a distinctive herbaceous minerality. Our table’s bowl of salt kept mysteriously disappearing throughout the meal, and every few minutes someone would be caught asking, “Wait, wait…where’s our crack? Someone stole it! Who has it?” Seriously, we became fiends. Thankfully Riccardo sent each of us home with a ziplock baggie of the stuff, pictured above.
Riccardo also served a cured pork dish that reminded me of a porcine version of tuna, which was cured in wine and salt and served with raw red onion. Then came the porchetta, a giant loin wrapped in its belly, then stuffed with rosemary and other aromatics. There was also a beef roast stuffed with marrow, tied with twine and then slow cooked til it was fall-apart tender and the most outrageous stewed cannelini beans. The feast wrapped up with delicate olive oil cakes and French pressed coffee. Perfection.
As we neared the midnight hour, Riccardo busted out one of the most outstanding bottles of grappa that ever graced my lips. If this is emblematic of what 27 has in store, I’m stoked.
This Thanksgiving, my lovely mom finally relinquished a little bit of control and let me do a little bit of the cooking. I took care of the turkey in an apple cider brine and made the traditional vat of gravy, as well as two pies: apple and pumpkin.
To be honest, the pie baking bit didn’t go as orinally planned since all my mom had in the house was whole wheat flour. Thankfully. I used a top secret recipe lent to me by dear friend Sarah over at Fruit and Flour, which turned out to be a dream even with the healthy whole wheat. Everyone loved the flakiness that the whole wheat lent, plus the consolation prize of being (somewhat) guilt-free. But because Sarah’s recipe makes enough for a pie top and bottom, I was left with a ball o’ dough after Turkey Day.
Enter the empanadas. I hate to admit it, but I got the inspiration from a Guy Fieri segment my mom was watching. At one of his dive’s a chef was making turkey empanadas with puffed pastry. There were just a few scraps of leg meat left (evidence of the brine’s success), so I sauteed that with some butter, onions, crimini mushrooms and a slice of brie and baked it in my leftover crusts. I guestimated the amount of turkey and gravy, simply because I was just chucking together leftovers. In hindsight, I’d love to have some peas or carrots in the mix, but they were still lovely savory little snacks — sort of like a pot pie pocket.
1 fresh or pre-made pie crust
chopped turkey meat
1/4 cup crimini mushrooms, finely chopped
1/4 cup onions, finely chopped
1 beaten egg for wash
Sweat the onions in butter, then add chopped mushrooms. Once the mushrooms get thier umami on, add the chopped turkey and gravy. Set aside.
On a floured surface, roll out your dough a bit thinner than your average crust. Then use a 4-inch cutter to cut circles. I used a coffee tin top, but if you’re fancy and have an actual cutter, more power to ya! Gather the remaining dough, roll and repeat. You should have around 10-12 pieces.
Place a teaspoon of filling in each of the circles, then top with a small slice of brie. Brush a bit of egg wash on the edge of each empanada, fold over, then press with a fork to close. Bake at 350 degrees for 20 minutes, and then rest on a cooling rack for 5 minutes before serving.
I’ve never really understood Black Friday. Throwing elbows to fork over the same bank’s credit card that got us into this crummy economic situation just seems bonkers. So to help out frantic shoppers (and foodies!), I compiled a list of L.A.-based craft fairs and shops where you can purchase holiday gifts that will support local businesses. You’ll be able to find everything from aprons to handmade pottery at these L.A. fetes. Read on over at the L.A. Weekly>>>
The other night I was making myself a simple seasonal dinner, and as I always do, I posted a note on my Facebook about how freaking amazing my apartment smelled. My friend Clemence from the Gourmandise Cooking School replied to my status, asking if she could borrow the recipe for today’s newsletter, which was awesome because it forced me to get the recipe down on virtual paper. So, here it is: butternut squash with brown butter. Prepare to make your neighbors jealous.
Baked butternut squash with brown butter
1 medium sized butternut squash
3 tablespoons butter (2 for the bake, 1 per serving for the brown butter sauce)
2 cloves garlic, smashed
8 sage leaves
kosher salt and pepper to taste
Preheat your oven to 400. While it’s warming up, place a 12 inch baking dish inside with 2 tablespoons butter to get it all nice and melty. Remove the dish once the butter is melted. Cut your butternut squash in half, then place sage leaves on the fleshy orange side of the squash in a lateral pattern. (Don’t worry about the seeds, you’ll take those out later.) Season with salt and pepper, then place the squash face down into your buttery pan. Tuck the smashed garlic cloves underneath the seedy bits. They’re just there for aromatics anyhow. After about 30 minutes, check on your squash. It’s cooked through when the flesh is tender to the poke of a paring knife. After it’s been out of the oven for 5 minutes, it should be cool enough to pick up and begin plating. Cut in 1/2 inch slices, then trace the skin off with a paring knife. Serve your squash with a simple brown butter sauce, which is basically just butter, salt, and a spring of sage cooked slow and low in a sauté pan until it turns a gorgeous, nutty brown. Since I’m single, I only made enough for myself, which is where the 1 extra tablespoon butter came in. Yes, I’m aware that’s a generous serving of butter for one. What can I say? I love my butter! And to be fair I did eat half of a butternut squash for dinner, so it all balances out.
Renown journalist and author Eric Schlosser received an honorary doctorate degree at Occidental College on Thursday evening, where he spoke to a loaded auditorium about the past, present and future of our local food system. Los Angeles, Schlosser asserted, was the incubator for a fast food culture that has severely harmed the health of our nation as a whole. The commodification and industrialization of food all started with McDonald’s, whose first location in San Bernadino was opened in 1940. Now, nearly 75 years later, there’s hope that our city can correct its course and serve as a model for positive change.
I won’t go too far in depth to what Schlosser spoke about, as much of it is in his book Fast Food Nation. One thing that struck me as particularly apropos, though, was his summation of how McDonald’s changed the structure of kitchens. Instead of hiring a short order cook, a few unskilled employees were hired to repeatedly do one task — toasting buns, for instance — therein making workers disposable (and I imagine pretty bored!). With this system came the elimination of unions in the fast-food industry, and the decline of wages for it’s workers. It also evolved to become a mechanical restaurant chain that could produce food that was “everything, everywhere, always the same.” Fast food lost its humanity, as well as its sense of place.
Now here we are 10 years after Schlosser’s expose was published, and the world had changed a lot. Good, clean, fair food is a hot button issue, and the general populous has a strong desire for sustenance with soul. Heck, there’s even an organic garden on the White House lawn! There’s even hope in the quick service industry itself. Last night’s opening of Short Order, a casual restaurant dedicated to serving locally-sourced produce and protein, is proof. The space was packed to the gills with family, friends, and fans — all of whom eagerly anticipated the opening of a burger joint with a backbone.
Short Order, and hopefully many more to local establishments to come, will continue to push the agenda for fair food that tastes good, proving that Los Angeles is indeed an incubator for change.
Before my freelance days — aka “funemployment”– Friday evenings usually meant pushing through copy til around 8 or 9 p.m., then drinking copious amounts of booze in attempt to forget the drama of the newsroom. By the end of the week, I was usually too tired to grab drinks with friends, let alone go shopping. So even though I live over in Echo Park, I’d never been to the Friday evening farmers market.
While working on a post on LA Food Day for the Weekly, I discovered that my local market was celebrating its 5th anniversary. I decided to head down to commemorate my local market’s success– and my own newfound freedom. (The free carrot cake really sealed the deal.)
Echo Park’s smaller, more mellow affair was a real treat compared to the neighboring Saturday Silverlake market that I’ve been frequenting. Not to mention, shopping is much more pleasant the night before one too many old fashioneds. Another unforeseen bonus was meeting Dexter of Jazzy Sprouts, who sells all sorts of sprouted legumes and grains.
Dexter is a wiry, grey gent that has a real passion for beans and their health benefits. He’s also got a great sense of humor and loves to sing, hence the “jazzy” bit. He and I went back and forth sharing bean puns before I finally decided on getting a bag of his goodies. I ended up with a mix of lima beans, black eyed peas, red lentils, quinoa, barley, English peas and kidney beans.
When I woke up to a misty morning, I figured I might as well do some cooking and writing. (Funemployment!) Thus was born this “it’s bean real” chili, which is perfect for a blustery fall lunch or dinner.
4 cups broth (I used pho bouillon for this batch. If you use stock you’ll need to add salt to taste.)
1/2 pound mixed beans and legumes from the bean dude
2 zucchini, quartered and cut into 1/4 inch pieces
1 cup carrot, chopped into 1/4 inch pieces
1 large can plum tomatoes, drained and chopped
1/2 onion, finely diced
2 cloves garlic, minced
1/2 cup corn kernels, canned or raw
2 tablespoons tomato paste
1 tablespoon cumin
1 teaspoon papika
1 teaspoon cayenne pepper
1 teaspoon brown sugar
In a large stew pot, sweat the onion and garlic. Then add the remaining veg, and brown for 2 minutes. Add the dry spices, and “stir the pot.” Then add your broth or stock. Bring to a boil, then reduce heat and cover. Cook for about 30 minutes on low, or until beans are cooked through. Top with sliced avocado, a dollop of Mexican crema or grated cheddar. Or just eat plain for a lighter meal. Bon apetit!