À la Sandy

Another Epicure Imports Sale this weekend

msbutterton — Fri, 12 Feb 2010 01:10:15 +0000

$17:99 a WHEEL ~ usually $14.99 for a 1/4 Wedge!

Just in time for Valentine’s Day, Epicure Imports is having another warehouse sale. For all my readers in the LA area, you can get stocked up on French cheeses, truffle oils, pates, and wine for your romantic weekend!

I won’t be going this weekend, due to the fact that I started on my Medifast program 3 days ago, which btw, isn’t bad at all!

I’ll be writing about it soon….very interesting, but doesn’t allow French cheeses!

Epicure Imports, Inc.
6900 Beck Avenue
North Hollywood
#818.985-9800

We’re celebrating World Nutella Day with Nutella Egg Rolls!

msbutterton — Fri, 05 Feb 2010 16:45:16 +0000

Happy World Nutella Day everyone!

Just a very quick post today, in honor of World Nutella Day.

Last night Hubby made dinner, while I directed. My Medifast program has not arrived yet, so I’m actually eating in the meantime and Hubby’s doing the cooking, while my torn Plantaris heals!

After dinner, we took some of our Nutella, spread it in between two banana slices, wrapped in an egg roll wrapper and popped in the deep fryer - Yummy!

Then we spread some Nutella on an Egg Roll wrapper and took some of my Candied Orange Peels and placed them on top, wrapped and deep-fried them. They were my favorite — yummy, sweet and chewy!

There’s no recipe involved here – just get some Egg Roll wrappers and a jar of Nutella and experiment with your favorite fruits.

Don’t forget the powdered sugar!

Cream cheese stuffed French Toast ~ with warm Maple syrup & blueberries

msbutterton — Thu, 28 Jan 2010 18:41:23 +0000

Someone on Twitter recently asked me for my favorite French Toast recipe. This is it, but I don’t usually make French Toast stuffed with Cream cheese. I make this for special occasions or when I have sleepover guests.

I think the trick to a rich French Toast is starting with a good egg bread or brioche. For a healthier version, I sometimes use Ezekiel Bread.

We have a wonderful bakery here in LA on Fairfax, Diamond Bakery, where they sell a delicious egg bread (and the best rugelach, but that’s for another post).

Cream Cheese stuffed French Toast with warm Maple syrup and blueberries

(for 2)

4 thick slices egg bread or brioche
4 ounces Philly Cream Cheese, softened
1 teaspoon freshly grated orange peel
1 tablespoon fresh orange juice
1 teaspoon Vanilla extract
1 1/2 tablespoon granulated sugar

2 large eggs
2 tablespoons whole milk
1/2 teaspoon cinnamon
1 teaspoon Vanilla extract

2 tablespoons butter

Maple syrup
fresh blueberries

Beat the cream cheese, orange peel, orange juice, Vanilla extract and sugar until smooth.

In a separate, shallow bowl, beat the eggs, milk, cinnamon and Vanilla extract together. Dip two bread slices in the egg mixture and allow each side to soak for 15-20 seconds.

Heat a skillet over medium heat until the pan is hot. Melt the butter. Place the two battered bread slices in the pan and cook on one side for 1 minute, or until it’s golden brown. Flip the bread over and cook on the other side for 1 minute.

Spread the cream cheese mixture over one of the cooked slices. Top with the second slice and serve immediately with warmed Maple syrup and fresh blueberries.

♫ Down at the Sunset Grill ♫

msbutterton — Tue, 26 Jan 2010 18:13:17 +0000

Last week I wrote about burgers at Umami. A delicious burger indeed, but NOT my favorite. My favorite burger of all time was the “Double Chili and Cheese – no pickle, no onion”…..”Down at the Sunset Grill”

The Sunset Grill has been a Hollywood institution since 1957, originally owned and operated by an Austrian couple, Joe and Eva. It was sold to new owners several years ago, razed and re-built in the same location, next to the Guitar Center on Sunset Boulevard.

My first trip to The Sunset Grill (we used to call it “Joe’s”) was on my first date with my husband…a date that began at the movies the night before, then segued into a walk on the beach at dawn, where somehow the conversation turned to “the best burger you ever ate.” I hadn’t been to The Sunset Grill, but my husband went frequently and said “I have to take you there sometime” so in what would become the longest first date in history, we continued into Hollywood and I had my first ever “Double Chili and Cheese – no pickle, no onion.”

Back then, the Sunset Grill was a small hamburger “shack” with two small tables inside and only about 12 barstools around the outside perimeter. The kitchen was barely big enough for the large grill, where Joe cooked burgers by the hundreds everyday and just like the song says “he knew all his customers by name.” Whenever he would see us walk up to the counter, he would throw the patties on the grill and start making our burgers, without even asking our order.

The “Double Chili and Cheese, no pickle, no onion” was a combination of great flavors. Joe had a special “beanless” chili he used, along with Iceberg lettuce, a thick slice of Beefsteak tomato and an even thicker slice of Velveeta cheese melted over each patty. It was the messiest burger you could eat – served with about 15-20 napkins!

Although it’s not quite the same without the old grill, the barstools, and Joe, the new owners have done their best to stay true to Joe’s original “Double Chili and Cheese, no pickle, no onion” – and it’s delicious!

I’ve never been able to find the special chili Joe used for his burgers. I’ve tried, in vain. Surprisingly, I tried making them with a can of Hormel “beanless” chili and it was the closest I ever got to the original – VERY yummy. So here’s my take on the Sunset Grill’s, “Double Chili and Cheese, no pickle no onion.”

“2 Double Chili and Cheese – no pickle, no onion”

4 ground sirloin patties, pounded 1/2-inch thick
1 can Hormel “No Bean” Chili
2 thick slices red-ripe tomato
2 leaves Iceberg lettuce
4 thick slices Velveeta Cheese

Hamburger Buns sliced in half and lightly toasted
Mayonnaise, Mustard and Ketchup

On a griddle, or cast-iron skillet, cook the hamburger patties to desired “doneness” (I prefer mine on the “medium” side.) Place a slice of Velveeta on each patty 1 minute prior to removing them from the skillet, so they start to melt.

While the patties are cooking, lightly toast the hamburger buns under the broiler. Spread the mayonnaise, mustard and ketchup on each side. Add the lettuce and tomato.

Place a patty on the bun and cover with a dollop of chili. Repeat with the second patty. Serve with LOTS of napkins!

Cheers!

Fried Chicken, Mashed Potatoes, Creamed Corn ~ served on Corelle, in a 3-point Landing, of course!

msbutterton — Thu, 21 Jan 2010 17:09:34 +0000

This is one of those weeks when only comfort food will do! We are experiencing torrential rains here in LA. The cold and blustery weather makes you want to snuggle up with a big bowl of chili, or a hot cup of cocoa, or in Hubby’s case – Fried Chicken, Mashed Potatoes and Creamed Corn.

Another simple recipe here today – but sometimes simple and hearty are just what the doctor ordered on a cold rainy day, like today!

My recipe for Fried Chicken has its roots in Arkansas, where my mom, Betty Lou grew up. I think I’ve mentioned in earlier posts that Mom was raised on a farm and moved to California as a teen. While growing up on the farm, Mom witnessed first-hand how chickens were raised and “prepared” for the dinner table, therefore Mom didn’t eat chicken, but we all loved it, so she used to make it for my dad, brother and me – she just took a pass on eating it and opted instead for the side dishes!

I’ve made a couple changes to Mom’s Fried Chicken recipe over the years. She used to soak the chicken in onions, garlic salt and buttermilk overnight. It’s actually juicier prepared that way, but I usually don’t plan on making fried chicken that far in advance. I sprinkle Kosher salt over the chicken and let it rest for an hour instead – creating a mini-brine effect.

Also, a few years ago I started using Rice flour for frying foods like tempura, fish and onions rings. Rice flour has such a light and crispy quality, I thought it would be perfect for my Fried Chicken coating. It really does make a difference. If your local market doesn’t carry Rice flour, (as mine doesn’t) you can always find it at Asian Grocery stores.

And like all the comfort foods I make at home, I serve my fried chicken, mashed potatoes and creamed corn on my Corelle dishes, in a “3-point Landing” – just the way God intended!

Buttermilk Fried Chicken, Mashed Potatoes and Creamed Corn

Buttermilk Fried Chicken — with Rice flour

2 Whole Chickens, cut into pieces – Organic if possible
1/4-1/2 cup Kosher Salt
1 cup all-purpose flour
1 cup rice flour
3 eggs
1 1/2 cups Buttermilk
1/2 teaspoon garlic powder
a dash of Cayenne pepper
Salt and pepper, to taste

1 quart Canola or Peanut oil –for frying
4 tablespoon butter — for frying

1-2 Brown paper bags, for draining the cooked chicken (it can stick to paper towels and lose its flavor)

Preheat oven to 250 degrees

In a large bowl, or cookie sheet, coat the chicken pieces with the Kosher Salt. Cover and refrigerate for 1 hour. Remove chicken from the refrigerator, rinse the chicken well and pat dry with paper towels

In a shallow bowl, mix the all-purpose flour, rice flour, garlic powder, cayenne and salt and pepper. (I go pretty heavy on the salt)

In a separate bowl, beat the eggs. Whisk in the buttermilk.

Working in shifts, dredge the chicken pieces in the flour mixture, then the buttermilk/egg mixture — then coat again thoroughly in the flour mixture. Set aside.

Using a large skillet (I prefer a cast-iron skillet for fried chicken), heat the oil and butter until hot (about 350 degrees) but not smoking. Place the coated chicken pieces in the pan. Fry the chicken in the oil for 5 minutes on each side.

Lower the heat and cook for 30-35 minutes, turning often. When the chicken is golden brown and crispy, remove from the pan and drain on the brown paper bag. Place the cooked chicken on a cookie sheet and set it in the oven to keep warm, until all the chicken is cooked and ready to serve.

Mashed Potatoes

1 1/2 lbs Yukon gold potatoes, peeled and quartered
1/4 cup whole milk, heated (more if necessary)
4 tablespoons butter
Salt and pepper, to taste

In a large stockpot, add the potatoes and cover them with cold water. Bring them to a boil, then reduce the heat to a slow boil for 15-20 minutes. If you stick a fork in one and it splits easily, they’re done.

Drain the potatoes in a colander. In a small saucepan, scald the milk — add the butter, salt and pepper and remove from the heat.

Place the “paddle” attachment on your standing mixer (or use a deep bowl with a hand-held-mixer). Add the drained potatoes and pulse until the potatoes are somewhat blended. Slowly add the milk mixture. Increase the speed to high and whip the potatoes until you achieve your desired consistency, adding more salt and pepper, to taste.

Creamed Corn

4 cups frozen white corn, thawed
4 tablespoons butter, divided
1/2 teaspoon granulated sugar
2 cups heavy cream
1-1 1/2 tablespoons cornstarch
2 tablespoons scallions, sliced
Kosher salt and pepper, to taste

In a deep skillet or saucepan, melt 2 tablespoons butter. Add the corn and sugar and sauté until the corn is light, golden brown.

In a bowl or jar, thoroughly combine the cream and cornstarch. Add to the corn and cook over low heat for 5-6 minutes. Add more cream if necessary.

Use an immersion blender to blend the corn — but not entirely. Whisk in the remaining 2 tablespoons butter to give the corn a creamy finish. Add the scallions and serve immediately.

lemon infused zabaglione

msbutterton — Wed, 20 Jan 2010 21:16:48 +0000

Zabaglione is one of my favorite, classic desserts. I love it chilled, mixed with berries in the summertime, just as much as I love eating it warm, by the fire, on a cold, rainy night, like last night!

My favorite thing about Zabaglione, however, is the preparation. I learned how to make it the “old-fashioned” way — using the egg shells as measuring “cups”. I love the process of filling the eggshells with sugar, then “rinsing” them out with the Marsala wine. I love standing over the stove with friends, watching as the egg yolks are beaten to a perfect, rich, custard — then devouring it immediately, as it warms your insides, from your throat, all the way down to your toes!

I’ve experimented with making Zabaglione for years now – I love it with chopped, candied orange peel mixed in, poured over fresh berries, or covered with chocolate shavings — but my favorite is the way I had it my very first time — infused with freshly grated lemon peel and lemon juice. We never get tired of the classics here at my house!

Lemon Infused Zabaglione

(for 2)

8 large eggs, separated – save one “half” of an eggshell
8 half-egg shells filled with granulated sugar (see pics)
8 half- egg shells filled with Marsala wine (see pics)
1/4 teaspoon lemon peel, finely grated
1/2 teaspoon fresh lemon juice

Fill a heavy saucepan half full with water. Bring the water to a slow boil.

In a stainless steel bowl (or a heat resistant glass bowl), combine the egg yolks, sugar, Marsala wine, lemon zest and lemon juice.

Place the bowl over the pot of slowly boiling water – make sure the water isn’t “rapidly” boiling, or the Zabaglione will cook too quickly and curdle. Using a large whisk, beat continuously, until the mixture takes on a custard-like consistency, about 1-2 minutes.

Immediately pour the Zabaglione into serving glasses or bowls.

If you’re chilling the Zabaglione, allow the glasses to cool before refrigerating. Chill for 2-3 hours. Cheers!

Beef Stew with Winter Vegetables

msbutterton — Tue, 19 Jan 2010 17:08:27 +0000

The rain came down in buckets yesterday here in L.A. Nothing is more fitting than beef stew on a rainy day!

I simmered this one in Fat Tire Amber Ale and added parsnips and turnips for that extra winter-y feeling.

Beef Stew with Winter Vegetables

2 lbs stewing beef
all-purpose flour, for dredging the stewing beef
1/4 cup Extra Virgin Olive oil
1 onion, peeled and chopped
2 stalks celery, sliced
3 cloves garlic, minced
3 carrots, peeled and sliced
4 Yukon gold potatoes, cleaned and quartered
2 turnips, peeled and quartered
2 parsnips, peeled and sliced
1 8 ounce can diced tomatoes
2 bottles of your favorite beer, malt or ale
2 sprigs fresh thyme
1 bay leaf
3 cups water
Salt and Pepper, to taste

1 cup frozen peas, thawed
1/4 cup water
2 tablespoons cornstarch

Preheat oven to 300 degrees

Add the Olive oil to a large Dutch-oven or oven-proof stockpot. Dredge the stewing beef in flour, just to coat. Over medium heat, brown the stewing beef and onions. This can be done in batches, so you don’t overcrowd the pan. Add the garlic and continue to cook the beef for 5 minutes.

Add the celery, carrots, turnips and parsnips. Pour in the beer, the diced tomatoes and water. Add the thyme, bay leaf and salt and pepper to taste.

Cover the pot with a lid, or aluminum foil and place in the oven on the bottom rack and allow the stew to cook for 3 1/2-4 hours. Check on it periodically, to see if it needs additional water.

Remove pot from oven. In a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to the stew, along with the peas and potatoes. Remove the bay leaf and discard.

Return to the oven and cook for 1 more hour, until the potatoes are done. Serve hot. Cheers!

Arugula ~ Part Deux

msbutterton — Mon, 18 Jan 2010 19:35:39 +0000

Seems like only yesterday I couldn’t find Arugula in any market here on the west coast. I remember having to order it in bulk from Ingardia Brothers, Produce in Orange County, whenever I had a simple salad craving. These days Arugula is everywhere, even in my garden — though not in the winter, so I get mine from my local Farmer’s Market. I love its peppery taste in salads, on pizzas and in pasta — hence, yesterday’s Pasta with Arugula post!

This is a salad I make often. I had a similar salad in a restaurant years ago, so I came home and duplicated it in my kitchen. Sometimes I make it with a simple oil and Balsamic Vinegar dressing — but it’s best with my Bacon-Honey dressing I shared here last October.

Arugula Salad with Roasted garlic

2 cups fresh Arugula, cleaned and dried
15-20 garlic cloves, roasted
2-3 tablespoons red onion, diced
8-10 grape tomatoes
1 cup Flageolet Beans, cooked (or canned Cannellini Beans, drained)

1/8 cup Bacon-Honey Dressing (click for recipe)

In an ovenproof pan, toss the peeled garlic cloves in 1 teaspoon Olive oil. Cover the pan loosely with aluminum foil and place them in the oven. Roast them for 40 minutes, until golden brown. Remove from oven and allow them to cool.

Clean and spin the Arugula leaves. In a large salad bowl, toss all the ingredients together with the dressing and serve. Cheers!

Creamy Veggie Primavera with Penne Rigate

msbutterton — Sun, 17 Jan 2010 17:59:50 +0000

Creamy Veggie Primavera with Penne Rigate

(serves 4)

Lemon Garlic Cream Sauce

1 pint heavy cream
2 tablespoons butter
2 tablespoons fresh lemon juice, plus more if needed
1 teaspoon lemon zest
2 garlic cloves, finely minced
Coarse salt, freshly ground white pepper and cayenne, to taste

In a deep skillet, bring the cream to a slow boil, over medium-high heat. Reduce heat and cook for 5-6 minutes. Whisk in the butter, lemon juice, lemon zest and garlic. Add the salt, pepper and cayenne to taste. Keep the sauce warm.

Veggies and Penne

20-25 garlic cloves, peeled
2 teaspoons Extra Virgin Olive oil
1 dozen Asparagus tips
2 cups broccoli florets
2 cups Arugula, thoroughly rinsed
1/2 cup grape tomatoes, sliced in half
1/4 cup fresh cilantro leaves, roughly chopped

1 pound Penne Rigate – Imported from Italy, whenever possible

Preheat oven to 400 degrees

In an ovenproof pan, toss the peeled garlic cloves in 2 teaspoons Olive oil. Cover the pan loosely with aluminum foil and place them in the oven. Roast them for 40 minutes, until golden brown. Remove from oven and allow them to cool.

Bring a large stockpot of heavily salted water to a boil and cook the broccoli and asparagus for 1 to 2 minutes, until they’re tender but firm. Remove them with a slotted spoon to a colander and run them under cold water. Set aside. Leave the pot of water for boiling the Penne.

Add the Penne to the boiling water and cook it according to the package directions, about 10-12 minutes, until al dente. Drain the pasta in a colander and pour it back into the pot. Add 1 ladleful of the sauce and toss well, until all the pasta is coated.

Add the pasta, asparagus, broccoli, arugula and roasted garlic in a large, family sized bowl. Pour in the rest of the warm cream sauce, the chopped cilantro and toss well. The warm sauce will slightly cook the arugula.

I like this dish served family style! Cheers!

Umami Burger

msbutterton — Fri, 15 Jan 2010 18:21:00 +0000

Last night we met friends at the Umami Burger on Cahuenga (behind Urban Outfitters) and had the most delicious burger I’ve had in ages. What exactly is umami? Hard to explain, so here’s an excerpt from the Umami Burger site:

http://www.umamiburger.com/

“Taking its name from Japanese, umami is a pleasant savoury taste imparted by glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanylate, which occur naturally in many foods including meat, fish, vegetables and dairy products. As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavors, most people don’t recognize umami when they encounter it, but it plays an important role making food taste delicious.”

We arrived at 6:30, to beat the crowds (that are increasing exponentially with all the Umami “buzz”) and were pleasantly surprised to find this location has a FULL BAR!

We started with Tempura Onion Rings. I’m guessing they use rice flour in the batter because they were some of the most crispy and flavorful Onion Rings I’ve ever tasted!

I ordered the Port and Stilton Burger, topped with blue cheese and caramelized onions – a perfect blend of spicy and tangy and cooked to a PERFECT medium-rare. Our friends ordered the “Hatch” and the “SoCal” burgers and we all shared the sweet potato fries and regular french fries, with Umami’s special sauces. Everything was delicious!

After dinner, we shared a variety of delectable desserts from Cake Monkey, — mini “yo hos” and “ding-dongs,” as well as the best “cookies and cream” ice cream sandwiches on the planet! I’d love to have a pic to post – but they were gobbled up before I had a chance to grab my iPhone!

If you’re in LA and looking for a great burger, run – don’t walk to the nearest Umami Burger! They have three locations and the Umami Truck is now out and about. You can keep track of Umami’s Truck destinations on Twitter at:

http://twitter.com/umamiburger

Don’t be surprised if you see me there!

Umami Burger locations:

4655 Hollywood Blvd
Los Angeles, CA 90027
323.669.3922
Mon-Sun — 11:00a.m – 9:00p.m

850 South La Brea
Los Angeles, CA 90036
323.931.3000
Mon-Sat 11:00a.m – 10:00p.m
Sun — 11:00a.m – 9:00 p.m

1520 North Cahuenga #7
Los Angeles, CA 90028
323.469.3100
Mon-Sun – 11:00a.m. – 12:00a.m.