persimmon, endive, apple, and beet salad with creamy dressing
stats:
serves 4
you need:
salad
2 Belgian endives, sliced sideways into 1” strips
1 ripe Fuyu persimmon, peeled and thinly sliced
1 medium golden beet, roasted and thinly sliced
1 Mutsu (or Crispin) apple, thinly sliced
1/4 cup walnuts pieces, toasted Read the rest of this entry »
10th run, 10 dollars, 10 times:
giving (and receiving) a little early this year
In one month from today, on November 6, 2011, I will run my 10th marathon in the “Big Apple.” It will be my third New York marathon. Normally I do not run marathons for a charitable cause. It is not because the many causes are not worthy or I am uninterested but because I never wanted to feel as if I let someone down (i.e., if I was not fast enough or strong enough…what if I fell?). Well, I have fallen in a marathon, a few times (once almost trampled in New York) and I still finished. Assuming that I will be able to do that again, and in the spirit of Thanksgiving a little early, this year I am making an exception, of course, the exception is culinarily linked. That exception is the St. Joseph Center in Venice, California. Their creed is “planting hope and growing lives.” They do. Here is your connection (and mine) and the what, why, and how of the “be a 10” challenge. Read the rest of this entry »
Just put your lips together and blow: almond and dandelion greens pesto (with pasta and roasted chicken)
“One man’s weeds are another’s dinner,” I thought, as I plucked the dandelions growing alongside the sidewalk while a man stared at me as I weeded his front property. While he saw a runner picking weeds, I saw culinary possibilities. I blew on the feathery flowers (just for fun) and as the fuzzy petals hit the breeze I wished that more people used dandelion greens in their cooking repertoire rather than pass them up. Although I did not eat these (you never know what kind of fertilizer they had…) it was this wish which was the inspiration for this week’s simple pleasure: almond and dandelion greens pesto. Read the rest of this entry »
putting a little sugar in your bowl: chocolate covered toasted hazelnuts with a praliné crunch.
Pastry chefs will often tell you that the reason they chose the pastry over the savory path is the “last impression” factor. The last impression factor is the ability to complete someone’s dining experience in a positive, memorable way. Even if a guest passes on dessert, it does not mean they will pass on a little something sweet if offered. Satisfying that sweet-craving does not have to be elaborate or unhealthy and that leads us to this week’s simple pleasure: chocolate covered toasted hazelnuts with a praliné crunch.
palate fatigue, heat stroke and a cool, new way to enjoy lobster
I recently dined with a friend of mine who is also a chef in a Los Angeles. Naturally, we discussed food and the subject of “palate fatigue” arose (his phrase, which I quickly latched onto). Palate fatigue is when you are tired of seeing the same food or food prepared the same way. It happens to everyone, not just chefs. Newness is necessary. Thoughts of “palate fatigue,” lobster season, and trying to stay cool in this sweltering California heat resulted in this week’s simple pleasure: chilled lobster farce in balsamic and muscat reduction served with an arugula, herb and apple mille-feuille. Something new. Something cool. Something simple. Something good. Read the rest of this entry »
summer provençal tian: more than a dish
In Provence there is a regional speciality simply known as “tian.” The name actually refers to the dish the food is cooked in rather than the food itself (a “tian” is a shallow baking dish). This week we are modifying the classic tian but staying true to the flavors of provence and a provençal tian is this week’s simple pleasure. Read the rest of this entry »
The recipe is simple: there is no subsitute for a father’s time and love. To all of those fathers who share both, I wish you a very happy Father’s Day (joyeuse fête des pères).
avec amour,
LM
sometimes
a picture
is worth
a thousands words
fresh mâche tarragon salad
stats:
serves 4-6
what you need:
salad
1 small head butter lettuce
4 cups of mâche
2 tablespoons fresh tarragon, minced
3 tablespoons fresh Italian parsley, minced
dressing
2 tablespoons red wine vinegar
1 teaspoon fresh lemon juice
4 tablespoons olive oil
2 tablespoons nut oil (hazelnut, almond, or walnut)
1 tablespoon shallots, minced
1/2 teaspoon ground cumin
1 teaspoon fleur de sel
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