Baby it’s dry outside: Dehydrated Herbs

Herbs that is! Los Angeles is technically supposed to be a desert . None of the vegetation is natural here… We go through droughts. Herbs cost money. Buy them at the market for $1 and dehydrate or air dry. In supermarkets herbs such as rosemary can cost up to $5-$8. Let’s save a few bucks and dehydrate more… here’s what I have so far. More to come!

 

It’s not weird…Raspberry, dill prawns

I love dill’s surprising versatility. It makes me happy when someone tells me, ‘”That sounds odd. I don’t think that will work” People are very scared of ingredient ideas for some reason. Here I made dill and raspberry love each other oh so well!

4 raspberries
2 prawns
1 pinch of dill
1/2 cup grapefruit juice
1/2 tsp cayenne
1/8 cup extra virgin olive oil
salt and pepper to taste

Set prawns and grapefruit juice aside. (You don’t want to accidentally cook the shrimp with the grapefruit’s acidity.) In a small bag hand mash berries with the rest of ingredients. Place in bag with prawns. Marinate for 30 min- over night. Sautee prawns. Reduce marinade with grapefruit. Enjoy!

 

Rye Not?… Whiskey for lunch

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OK say sooo many times while working, people will pick a gin based special over a whiskey special. Why? “Whiskey during the day… I have to go back to the office. (fake giggle) Given this irrational justification. I have designed a cocktail that wraps whisky’s beautiful barrel flavors with a light essence perfect for day time.

 1.5 oz preferred rye whiskey

1 strawberry

3 blueberries

.5 oz honey simple syrup (3 Honey: 1 water)

2 drops cardamom tincutre

In mixing tin muddle fruit , cardamom tincture and honey simple. Add rye whiskey and ice, shake and dirty dump (same ice from shake) into a red wine glass. Add lemon wheels for garnish. YUM!

When the munchies strike: Dinosaur Egg Pluots

Pluots are a hybrid of plum and apricot… this hybrid provides many varieties of nom goodness. Given its dappled coloring this varietal is trademarked as the ‘Dinosaur Egg’.  Naturely very sweet, pluots have a great deal of nutritious value and are low in fat, making them ideal for snacking or sweetening up other dishes. MMM!

Multiple MOUTHGASMS: Goldie’s on 3rd

I’ve been kind of bored with Los Angeles’ culinary scene lately. Only so many new “unique” taco places you can get excited about. My mouth hasn’t been blown in a while. Last night… CONTINUOUS MOUTHGASMING! Descriptions on each, but I could not even properly describe how I felt the entire meal. The closest I could get is… Remember that sensation you felt as a child running down the stairs Christmas morning ready to rip open your gifts…. IN MY MOUTH! Not to mention the very attractive bartenders and Executive Chef : Drew Andrade. formerly Executive Sous Chef at Spago Beverly Hills, added to the definition of New American Cuisine. After showering us with a delicious array of small plates, cocktails and an amazing dessert, I could not have left happier.

Menu: Brunch, Lunch, Dinner

8422, 3RD ST LOS ANGELES

323-677-2470

Savory got a little sweet: Reconstructed Pico de Gallo

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Today, while strolling the West Hollywood Farmer’s Market, I found this vegetable called an Opo Squash. It look like a vegetable gremlin, but it’s watery and slightly refreshing like cucumber with the softness of it’s quash roots. I have found three things to do with it… this is the first! 🙂

Recipe

1/4 thinly sliced Opo Squash
one tomato (1/4″ slices)
thinly sliced red onion
grape seed oil
Salt and Pepper
Lime Juice

Simply, build items and season. Set oven to 300F, and bake for 10-15 min. The tomato should be slightly softened. Squirt a little lime juice and MMMHMMM!

It’s still a Vegetable…Oven Roasted Glazed Carrots

carrot

1lb 1/2″ sliced carrot
2 diced shallots
1/2 cup honey
1/2 cup Grade A maple syrup
2 tbsp orange zest
1 tbsp bacon grease (optional)
2 tbsp seasme oil
one cap liquid smoke
2 tbsp chopped cilantro or parsley
1 tsp Spanish smoke paprika

Place shallots and carrots in a baking sheet coat with seasme oil, salt and pepper. Bake at 300 until soft and slightly crispy. Toss remainder of ingredients in a bowl. Mix until blended. Pour over roasted vegetable and toss. EAT!

 

Tell that Sour Patch Kid to Go on Somewhere: Cherry Rune Juice

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Cherry Rune Juice Ingredients:

  • One small bag sour Rainier Cherries (pitted)
  • 2 Fuji Apples, 2 Macintosh Apples
  • 1 Lime, 2 stalks Bok Choy, 4 Carrots
  • 1 small piece Ginger
  • 1 bushel of Pea Shoots.

This seasonal juice reveals the sweet side of tart. The mild greens leave the cherries as the primary flavor agent. Always leave the rinds on lemons and limes as they have excellent benefits for your skin/ hair, but always be sure to remove pits and stems because they are without nutritional value and are hella bitter. Happy juicing y’all!!

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Juicing Tips… Stop before you regret it

Jonathan Joy/ Sara Sancho-Bonet

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First off we are huge Juiceheads, not the Guido kind. Love it so much that We have failed at a few experiments. Wasting juice is super expensive. Preparing and making another is not what anyone’s morning routine had in mind.

A few things to remember when juicing…

  1. Always wash your fruits and veggies before juicing. Even the freshest ingredients may get cross-contaminants and/or sprayed with waxes and chemicals to keep them lookin fresh. Trader joes has an organic veggie wash for under $5!
  2. Organic is the only way to ensure a delicious, pure juice. Some fruits and veggies have thinner skins that absorb pesticides, leaving us to taste RoundUp and other products used.
  3. Most fruits and veggies are fine in whatever increment you desire. However there are a few ingredients due to there powerful flavor agents are ratchet in huge amounts. Below are a few commonly used ingredients.
  • Beets- While beets balance the body by increasing energy, oxygen/ blood flow, cleansing the liver, and actually allowing the body to adapt more easily to exercise by boosting endurance… too much can nauseate the stomach due to sugar content and the flavor can become very unbearable.
  • Lemon/Lime/ Grapefruit- Citrus fruits such as Lemon, Lime and grapefruit add beautiful citrus notes, vitamin C and acidity to a juice. We all know how we pucker at sour lemonade… Let’s not ruin our juice with it!
  • Ginger-  fiery, pungent in taste ginger is recognizable in every dish. calcium, sodium, iron, magnesium, potassium, manganese, selenium, Vitamins C, E and B6 are jam packed in there. Containing essential proteins and oils, ginger’s potent compound infuse powerful flavor and health benefits. Use it sparingly as potent is an understate of juice flavor when too much of this root is used.
  • Onion- Thing is most people refuse to think onion juice is even an option, but adding it to your juice or taking one shot a day can do an array of things repair your stomach, cataracts or even REVERSE GREY OR BALDING HAIR/ SCALP. Use it, but please, sparingly.
  • Garlic- We all love this stinky clove, but in our juice? Garlic has numerous health benefits as an antioxidant (Vitamin E and Coenzyme), an antibiotic that fights infection and unclogging sinuses. Even rumored to be an Aphrodisiac, Garlic’s flavor is delicious but can painfully ruin any delicious juice.

More tips and recipes to come! Happy Juicing!!