Moules Marinière

Hooked on Mussels! This time it's Moules à la Marinière.

Chopped onion, shallots, and celery are sauteed in butter. Then some parsley, a couple bay leaves and about a cup and a half of vermouth are added to the pot.

Then add fresh ground black pepper and Trader Joe's Cooked Gourmet Farm Raised New Zealand Mussels (with their juices) and heat through on high for about 2 minutes. Garnish with rough chopped parsley. Serve with French bread and homemade garlic mayonnaise.





Note: Fresh fennel would also be a nice addition to this dish, saute it along with the onions and celery.

This recipe is adapted from "Julia and Jacques Cooking at Home."

Fast & Fabulous - A Gourmet Dinner in 5 Minutes!

New Zealand Greenshell Mussels over Angel Hair Pasta with a Spicy Fresh Tomato Herb Broth


A delicious dinner cooked in 5 minutes. The clock is running so here we go:

Mussels and their liquid are added to 1 cup of boiling water for 2 minutes to heat through. That's boiling water for pasta in the pot behind.

Meanwhile saute a good amount of minced garlic (you can use a garlic press, it's fast) in a generous butter/olive oil mixture for one minute. In the meantime, chop ripe tomatoes and fresh herbs such as basil and oregano, then add to the pan along with some dry white wine and red chili flakes. Cook angel hair pasta in boiling water until al dente, 4 to 5 minutes. Chop parsley.

Add mussels and all the liquid to the tomato/garlic/herb/wine sauce. Add a squeeze of lemon juice and sea salt to taste.



Place pasta in a bowl, add mussels, and ladle the tomato broth on top. Garnish with parsley and lemon. Serve with crusty bread to sop up the flavorful broth.

5 Minutes start to finish - Watch out Rachael Ray!
Do you have a "Fast & Fabulous" meal to share?


Here's the tip: Use Trader Joe's Cooked Gourmet Farm Raised New Zealand Mussels.These mussels are grown in crystal waters of the Marlborough Sounds. After harvesting, each mussel is individually inspected for quality, washed, and vacuum packed to retain its fresh-caught flavor.

Dinner & A Show

At the Trump National Golf Club - a three course Bistro-Style dinner and a Cabaret show...




Butter lettuce salad with apples, blue cheese, and candied walnuts





Grilled chicken breast with herbs, white asparagus and mashed potatoes











Lemon tart





It is the magic of Paris!
For one moment, leave Los Angeles for a wonderful trip to Paris by Night!
The Paradisiaque Troup will perform for you the best of the French Cabaret tradition.
Tout Feu Tout Femmes! The new French Cabaret in Los Angeles.

PARAD'ISIAQUE
Let them take you to Paris!

Take a look and turn up the volume.

Peter Michael Chardonnay

2004 Peter Michael La Carrière
"The spectacular Chardonnay La Carrière is becoming one of my favorite California Chardonnays, as it tastes like a Corton-Charlemagne on steroids... it possesses that extraordinary minerality, orange marmalade, and layered, full-bodied, concentrated palate. This beauty is a great expression of stone fruits and higher elevation, cool climate Chardonnay. It should drink well for 4-5 years."
-Robert Parker, Wine Advocate



After thoroughly enjoying the 2004 at the Water Grill, I was thrilled to see the 2005 on the wine list at Trump National Golf Club in Rancho Palos Verdes, California last night. Both delicious (at this time I prefer the 2004).

Water Grill - Los Angeles

Hamachi Crudo with Champagne Grapes Preserved Meyer Lemon, Lemon Verbena and English Pea Puree

Chilled Maine Lobster with Saffron Aioli

Blue and Dungeness Crab Cake with Harissa, Herbed Couscous and Yogurt-Lime-Cucumber Sauce

Foie Gras Duet: Seared with Cherries and Cassia Gastrique

Foie Gras Duet: Parfait with Orange Cognac Gelée

Sumac Coated Australian Barramundi with Linguicia and Grilled Calamari Strewn Israeli Cous Cous with Castelvetrano Olives

New Zealand John Dory withTomato-Date Chutney, Tiny Summer Squash, Cumin Scented Zucchini Puree and Chick Pea Panisse

Blueberry Mascarpone Cake served warm with Lemon, Candied Corn, Créme Fraiche Ice Cream and Blueberry

Red Velvet Pudding served warm with Mascarpone Ice Cream, Cocoa Nib Streusel and Raspberry

Warm Cinnamon Doughnut and Lemon Doughnut Hole



The End.






We enjoyed this meal with an absolutely fabulous bottle of Peter Michael La Carrière (French for “the quarry”) Chardonnay 2004 recommended by Sommelier Cara Bertone. Tasting notes: A terroir-driven minerality dominates the aroma: crushed stone, baking flour and sweet pear. The minerality is highlighted by notes of citrus oils, William pear and lemon. Touches of tangerine and sweet vanilla complete the elegant bouquet. Rich and intense, the 2004 La Carrière presents on the palate wonderful concentration and elegance.

The entire staff was outstanding, thank you to all, especially Chef Ted Hopson who even took us on a tour of his kitchen!

From the website: "Inspired, adventurous and inventive sums up the Water Grill. Praised by Zagat Survey as Los Angeles' top seafood restaurant since the day it opened, Water Grill has become an institution of excellence. In service, food, presentation, décor, ambiance and overall guest experience, this Downtown favorite exceeds all expectations."
We agree.


And thanks, Rob :)

Tostada de Carnitas

Carnitas (pork shoulder) on a white corn tortilla topped with avocado, cabbage, cilantro, crema Mexicana, salsa picante fresca, and cotija molido chesse. The pork was braised, then I fried it just before serving to give it crispy edges.

A great trick I learned from Rick Bayless is to spray both sides of the corn tortilla with a light oil, then I heat it in a hot pan. The tortilla comes out soft, slightly browned, not greasy, and just delicious (unlike heating in the microwave, or frying with oil in the pan). Thanks Rick!

I served the tostada with a crunchy and refreshing side of radishes (rábanos) with olive oil, gray salt and a squeeze of lime.

We had a fabulous meal at Rick Bayless' Topolobambo Restaurant in Chicago. Even though he was busy in the restaurant, he was very gracious and spent some time with us at our table.


Just "Topolo" – that’s what people-in-the-know call it. Frontera Grill’s sister restaurant, Topolobampo, shares the front door and bar. But then the sister flaunts her own. If Frontera rocks and claps, Topolo slinks. She is the quiet, sleek, classy sister. And she invites you into an elegant Mexican fantasy world and to dress up a notch for its incomparable, authentic, regional flavors.

A Birthday Bouquet for You, Julia

My Julia Child floribunda roses (butter yellow) with French Perfume hybrid tea roses (pink with yellow center) and 5 fresh herbs from Gail's Garden: rosemary, basil, sage, mint, and flowering oregano.

Julia Child writing about 1949:
“On August 15, I turned thirty-seven years old. Paul bought me the Larousse Gastronomique, a wonder-book of 1,087 pages of sheer cookery and foodery…By now I knew French food was "it" for me. I couldn't get over how absolutely delicious it was.”

Julia Child's First Meal In France, November 1948

"We began our lunch with a half-dozen oysters on the half shell."

"Rouen is famous for its duck dishes, but after consulting the waiter Paul had decided to order Sole Meunière...perfectly browned in a sputtering butter sauce with a sprinkling of chopped parsley on top."

"Then came the salade verte with a slightly acidic vinaigrette."

"We followed our meal with a leisurely dessert of fromage..."

"Paul and I floated out the door into the brillant sunshine and cool air. Our first lunch together in France had been absolute perfection. It was the most exciting meal of my life." This is as she describes her meal to us in My Life in France by Julia Child and Alex Prud'homme, pages 17 and 18.

To make Sole Meunière: Season the fresh Petrale Sole, then dip it in a beaten egg. Dredge in flour and shake off the excess. Saute in a half butter/half olive oil mixture until light brown. Make the sauce in another pan; brown the butter, then add white wine (optional), finish with lemon juice and chopped parsley. Pour sauce on the platter, then top with the fish. Garnish with lemons and parsley.

A special thanks to Lisa at Champaign Taste for hosting this Julia Child Birthday Event. Please visit her site to link to other bloggers celebrating Julia's Birthday.

Chicken Livers Banker Style: Fegato di Pollo alla Finanziera & Chicken Liver Pâté: Terrine de Foies de Volaille

Chicken Livers - Italian and French: one process, two styles:

First, make risotto with a rich chicken stock.

Chicken livers are seasoned then dredged in flour and sauteed in olive oil and butter.

The livers are removed from the pan and kept warm while onions are cooked with Marsala wine.

The livers are returned to the pan with the onions and some chicken stock is added to finish cooking the livers. Fegato di Pollo alla Finanziera: the chicken livers and onions are served with risotto and garnished with parsley.

The next day, we take "leftover livers and onions" and process with crème fraîche and parsley.

Terrine de Foies de Volaille: our pâté is served here with challah bread, chopped eggs, and cornichons.

Hamburger 18-Wheeler

You know it's Friday, all summer long in Rolling Hills, California, when the In-N-Out® Cookout Trailer pulls into the camp parking lot. Yay!

Every burger is made fresh to order from 100% pure beef that's never frozen, then top it off with hand-leafed lettuce, plump, juicy tomatoes, onions, and real American cheese, all on an old-fashioned sponge dough bun with their special spread. The burger can be ordered with double meat and double chesse, it's called a Double-Double®.

Cheeseburger anyone?

Grilled Skirt Steak

Grilled Skirt Steak over Black Beans in Fire Roasted Green Salsa and Garlic, with Avocado, White Onion, and Cilantro





Nancy Silverton prepares this recipe with a filet mignon, in her cookbook "A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes." It is a great summer dish with lots of great smoky flavors. Twist open a jar of salsa, and open a can of beans, couldn't be easier. Thanks Nancy!

My version: Heat 1/4 cup olive oil in a saucepan, add 3 cloves of minced garlic, then add a cup of fire roasted green salsa and a can of rinsed black beans. Warm over low heat, adjust seasoning.
Meanwhile, grill a seasoned skirt steak.
Assemble on a platter with a layer of the black beans in salsa, then avocado slices, the steak, and onions and cilantro.
Happy Summer Grilling and Bon Appetit!

Caspian Osetra...

...on toast with crème fraîche and chives.

"Next, if we think we deserve it, we go around the corner to Caviar Russe to remind ourselves that we're grown up. To me caviar is the ultimate luxury, and this ornate little hideaway is the ultimate place to enjoy it." Ruth Reichl

This photo was shot into a mirror.

our scallop appetizer @ db

"There is no food in France better than what you'll find at DANIEL."
The New York Times

db Bistro Moderne - "Midtown dining as welcoming and easygoing as it is delicious."

Chèvre Chaud

Goat cheese medallions are dipped in beaten egg then dredged in Panko Japanese Style Breadcrumbs. Briefly fried until golden in hot peanut oil. Seasoned with salt and pepper.

I place the Chèvre Chaud on a mound of Chiffonade of Fresh Basil with Rosso Bruno Tomatoes, Drizzled with Olea Farm Olive Oil from Templeton, CA , Gray Salt, and Warmed Dry-Cured Olives.

The Rosso Bruno tomato is a hybrid cross of a couple of wild tomato lines from Europe.

Olea Farm Arbequina Olive Oil - Very smooth taste. Elegantly flavored with the freshness of green cut grass. Intense green color. Stong nose of green aromas, honey sensation in your mouth and at the same time sweet and pungent in your throat.

China Pattern: Laure Japy "Figari" Porcelaine de Limoges France