Tonight we celebrated our 3rd anniversary in style at Josie in Santa Monica. It's a restaurant that we've been wanting to try for a long time. Here was our menu:
Drinks:
Cori had a pureed cactus Margarita, and I had a Gin/Lemon Juice/Sugar/Champagne concoction.
Appetizers;
Bacon-wrapped quail
Crispy pork belly with watermelon/pickled red-onion salad
Entrees:
Cori had a tagine of Moroccan beef short ribs over coos-coos
I had pan roasted grouper on mashed potatoes with heirloom tomatoes.
Dessert:
We shared a lemon sabayon cake stuffed with berries and a glass of dessert zinfindel.
Excellent meal in a beautiful room.
Thursday, July 31, 2008
Sunday, June 8, 2008
Rack of Lamb with Moroccan Spice Rub
Rack of lamb has the reputation of being difficult. We made it last night and it was incredibly easy and delicious. Trader Joe's sells rack of lamb already "frenched" -- meaning the ribs are already exposed a la restaurant style. Racks vary in size... the one we bought was 1 1/4 lbs and fed 2 people perfectly. It was $15 at TJ's.
This recipe is from Joy of Cooking, and calls for a bunch of spices, fresh mint, and parsley to be thrown together with olive oil to create a wet rub. You apply this to the rack and marinate for 30 min to an hour. Preheat your oven to 425.
Wet Rub:
Mix well with a fork in a small bowl:
2T Olive Oil
1/4 Cup Chopped Fresh Mint
2T Chopped Fresh Parsley
1 1/2t Ground Ginger
1/2t Ground Allspice
1/2t Ground Cinnamon
1/2t Ground Coriander
1/2t Pepper
1/2t Paprika
1/2t Salt
Large pinch Ground Red Pepper
Large pinch Ground Cloves
After marinating in the refrigerator, roast for about 23-25 min for medium rare. A larger rack would take a bit longer. Let rest under foil for 5-10 min and cut between the bones.
That's it. Simply oven roasting and a spice rub produces excellent flavor and tender meat.
This recipe is from Joy of Cooking, and calls for a bunch of spices, fresh mint, and parsley to be thrown together with olive oil to create a wet rub. You apply this to the rack and marinate for 30 min to an hour. Preheat your oven to 425.
Wet Rub:
Mix well with a fork in a small bowl:
2T Olive Oil
1/4 Cup Chopped Fresh Mint
2T Chopped Fresh Parsley
1 1/2t Ground Ginger
1/2t Ground Allspice
1/2t Ground Cinnamon
1/2t Ground Coriander
1/2t Pepper
1/2t Paprika
1/2t Salt
Large pinch Ground Red Pepper
Large pinch Ground Cloves
After marinating in the refrigerator, roast for about 23-25 min for medium rare. A larger rack would take a bit longer. Let rest under foil for 5-10 min and cut between the bones.
That's it. Simply oven roasting and a spice rub produces excellent flavor and tender meat.
Wednesday, June 4, 2008
Roast Chicken with Rosemary-Garlic Paste
I'm a huge sucker for whole chicken. It seems to always be juicier, and butterflying it is easy once you get the hang of it. Yet another winner from Bon Appetit, this recipe makes good use of the rosemary we have growing in our front yard. Grind the paste, spread it under the skin, and bake.
We found juniper berries at Surfas, a gourmet food store. They weren't quite so easy to find at the local supermarket. The big bag should last us a whole lifetime, as even this recipe only takes 5 small juniper berries.
1/4 cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs
5 juniper berries*
2 garlic cloves, chopped
1/2 teaspoon black peppercorns
3/4 teaspoon fine sea salt or coarse kosher salt
4 teaspoons olive oil
1 5- to 6-pound whole chicken (preferably organic), backbone and neck removed
Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.
Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop rosemary sprigs in dish. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
Position rack in center of oven and preheat to 400°F. Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 1/2 hours. Transfer chicken to platter and serve.
*Available in the spice section of most supermarkets.
WHAT TO DRINK: Chardonnay is a good match for this menu. In keeping with the spirit of this earth-friendly dinner, go with a domestic bottle. We like the 2006 Frog's Leap Chardonnay ($24) from Napa, which has bright citrus and stone fruit flavors.
We found juniper berries at Surfas, a gourmet food store. They weren't quite so easy to find at the local supermarket. The big bag should last us a whole lifetime, as even this recipe only takes 5 small juniper berries.
1/4 cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs
5 juniper berries*
2 garlic cloves, chopped
1/2 teaspoon black peppercorns
3/4 teaspoon fine sea salt or coarse kosher salt
4 teaspoons olive oil
1 5- to 6-pound whole chicken (preferably organic), backbone and neck removed
Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.
Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop rosemary sprigs in dish. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
Position rack in center of oven and preheat to 400°F. Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 1/2 hours. Transfer chicken to platter and serve.
*Available in the spice section of most supermarkets.
WHAT TO DRINK: Chardonnay is a good match for this menu. In keeping with the spirit of this earth-friendly dinner, go with a domestic bottle. We like the 2006 Frog's Leap Chardonnay ($24) from Napa, which has bright citrus and stone fruit flavors.
Sauteed Kale with Smoked Paprika
Super-easy way to make kale, which is an underrated vegetable side.
8 cups (packed) kale, center ribs and stems removed, leaves coarsely chopped (from about 1 1/2 pounds)
2 tablespoons olive oil, divided
3/4 cup chopped onion
1/4 to 1/2 teaspoon sweet or hot smoked paprika*
Generous pinch of dried crushed red pepper
Cook kale in large pot of boiling salted water until wilted, about 5 minutes. Transfer to colander; drain.
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt. Add kale and sauté until heated through, about 4 minutes. Season to taste with salt and pepper and more smoked paprika, if desired. Transfer to serving bowl; drizzle with remaining 1 tablespoon oil and serve.
8 cups (packed) kale, center ribs and stems removed, leaves coarsely chopped (from about 1 1/2 pounds)
2 tablespoons olive oil, divided
3/4 cup chopped onion
1/4 to 1/2 teaspoon sweet or hot smoked paprika*
Generous pinch of dried crushed red pepper
Cook kale in large pot of boiling salted water until wilted, about 5 minutes. Transfer to colander; drain.
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt. Add kale and sauté until heated through, about 4 minutes. Season to taste with salt and pepper and more smoked paprika, if desired. Transfer to serving bowl; drizzle with remaining 1 tablespoon oil and serve.
Thursday, February 14, 2008
First Post -- Bengali-Style Mustard Fish
Really simple Indian-style mustard fish. You can use halibut or cod fillets... we bought California halibut from Santa Monica Fish Co and it was fantastic. 1 1/2 lbs was good for 4 people.
All you do is crush together 1 tsp turmeric, 1 tsp chili powder, 2 tbls whole grain mustard, 2 tbls black mustard seeds, 2 tbls sunflower or canola oil, the juice of 1 lime, and salt to create a paste. Mix it and brush it on the fish fillets, which you lay down on top of parchment paper on a cookie sheet.
Bake for 15 minutes at 400 degrees. This fish was amazing...the flavors just popped out and it was very tender. Quite easy and delicious.
We served it with an Indian coconut/veggie stew and rice.
Very solid pre-basketball meal.
All you do is crush together 1 tsp turmeric, 1 tsp chili powder, 2 tbls whole grain mustard, 2 tbls black mustard seeds, 2 tbls sunflower or canola oil, the juice of 1 lime, and salt to create a paste. Mix it and brush it on the fish fillets, which you lay down on top of parchment paper on a cookie sheet.
Bake for 15 minutes at 400 degrees. This fish was amazing...the flavors just popped out and it was very tender. Quite easy and delicious.
We served it with an Indian coconut/veggie stew and rice.
Very solid pre-basketball meal.
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