Tuesday, March 9, 2010

Corned Beef and Cabbage (and carrots and potatoes)!

Corned Beef and Cabbage (and carrots and potatoes)

4.5 pounds raw corned beef brisket

Pickling spice included with brisket

1 pound large carrots, peeled and cut into 3-inch pieces

2 pounds large fingerling potatoes

1 head cabbage, cut into 4 wedges

1/3 cup horseradish, drained

2 cups dry white wine

2 cups beef stock

2 cups cold water

Place the corned beef in a large crockpot with the pickling spices. Layer the carrots and potatoes on top. Add the wine, stock and water, put the lid on and cook on high for 8 hours.

Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in the remaining liquid and cover for 15 minutes.

Slice the corned beef against the grain and serve with the slow-cooked vegetables, cabbage and warm buttered bread. I like to add a little of the remaining liquid to my plate to soak my bread in.

Saturday, February 20, 2010

The Village Idiot (no, I am not calling you names...it's a restaurant....I swear)

The Village Idiot, Los Angeles

This place was great! We wanted beer and bar food and were not dissappointed! The place is open and loud. With white strips blaring in the back ground it was a fun night. Here's the food line up:


Pan roasted mushrooms, crispy pork belly, warm ricotta tart, chorizo stuffed bacon wrapped dates. (the last was a table favorite)


Roasted chicken, pub burger, bangers & mash, fish tacos, oak grilled hanger steak. (again, the last was my favorite, I loved tasting the oak charred on the outside of my perfectly cooked rare steak).


Bread pudding, chocolate chip cookie, brownie with burnt marshmallow, peppermint gelato chocolate cake. (can you guess which was my favorite? That's right, the last one. The table favorite was the brownie).

Thursday, February 18, 2010

Beer Battered Pickles with Dill Dressing

One of my very favorite things to make, although I only do it once or twice a year.

Beer Battered Pickles with Dill Dressing

Makes 8 servings

1 cup Fresh Dill

2 cups Mayonnaise

½ cup Milk

1 teaspoon Salt

½ teaspoon Onion powder

½ teaspoon Garlic powder

1 each IPA Beer

1 gallon Canola Oil

2 cups All Purpose Flour

2 each Large Jar of Whole Dill Pickles

Remove the large stems from the dill and discard. Finely chop the remaining dill. Combine and mix chopped dill, mayonnaise, milk, salt, onion powder and garlic powder. Let rest in refrigerator for at least 2 hours. (The dressing can be prepared over night and refrigerated).

Thirty minutes before serving:

Put canola Oil in a large deep stock pot. Make sure that you have at least 5 inches above the oil to the top of the pan. Bring oil to 350 degrees. Cut pickles into ¾ inch thick slices. Dry on paper towels. Mix flour and beer until you have a thick batter. Dip a pickle in the batter and then gently put it into the oil. Repeat until you have one layer of pickles frying. Make sure not to let them stick to the bottom of the pan. Fry for about 5-7 minutes per batch. Remove pickles from oil with a slotted spoon and put onto a stack of paper towels. Salt lightly and repeat until all pickles are cooked. Serve with dressing immediately.

Monday, February 15, 2010

My Valentine Dinner

This year for valentine's day dinner Brein made arrangements for me to sit and eat at the end of service. This NEVER happens! He sent us 13 courses, with 13 wine pairings! It was so sweet and unexpected. Joining me were my mom (who doubled as my date), Sheena and Ronaldo. Originally Teresa and Kern were suppose to join us but she is sick. So sad. Hope this helps you see what you missed!!

oysters on the half, our pineapple vinegar

second: bisque of celery root, black olive caramel

third: hamachi sashimi, asparagus, lemon, duck fat hollaindaise

fourth: petite salad of randy's vegetables, brioche, sauce ravigote

fifth: red rice, cooked like a risotto, soft egg, reggiano cheese

sixth: maine lobster, columbo spice, creamed garlic, endive, raisin, almond

seventh: potato gnocchi, glazed with leek, gruyere, black garlic

eighth: stonington scallops, soft polenta, tarragon 'pesto', yuzu emulsion

ninth: beef cheek, braised in root beer, carrot puree, spicy gremolata

tenth: house cabecou, strawberries poached in pinot noir

eleventh: vanilla crepe brulee, cara cara, local honey

twelth: yuzu custard cake, pink peppercorn, blueberry, olive oil

thirteenth: chocolate 'gooey', strawberry ice cream

Friday, February 12, 2010

Cheaters Storganoff

one package chicken tenders
one package Lawrys beef stroganoff
two cups chicken stock
one pound egg noodles
two cups sour cream

First, don't follow the directions on the beef stroganoff package. Place chicken broth in a deep frying pan on high heat. Whisk in the stroganoff package contents and then add the chicken. bring to a boil then drop to a low, low, low simmer and cover for 30 minutes. You can check it at anytime, stir it, turn the chicken over whatever. Next boil your egg noodles. This normaly means 8 minutes in boiling water. I like to salt my water. Brein taught me to taste the water and when it tastes like the ocean you're good. Once its cooked strain (but never rinse)! You can now turn the heat off the chicken and add the sour cream. Toss the pasta and the chicken sauce and serve! Tonight I am serving a side of green beans that I just quickly boiled and seasoned.

Wednesday, February 10, 2010

Ford's Filling Station

Ford's Filling Station
Chef Ben Ford

We went last Monday and had a nice time. The dining room is dark so my pictures came out a little grainy. I would recommend this place if you're in LA. The best part was watching Ben Ford's son refilling water glasses. (I am horrible at guessing kids ages but I'm betting he's close to ten). I'll start with my favorites and go from there.href="file:///C:%5CUsers%5CRoryann%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml">

My favorite dish was the Fried Fresh Chickpeas in a pod. They were very yummy. Brein chose to eat the pods whole and I pulled the pea out with my teeth like edamame. Fresh squeezed lemon juice and salt topped them. I could have eaten an entire pound!

Deviled Eggs- simply done but great flavor! I wanted a few more of these by the time we finished them!!!

Double Chocolate Sundae

ice creams, bruleed bananas,

chocolate sauce, whipped cream

and candied pecans OMG! OMG! OMG! So yummy! I'm a sucker for a throw back dessert and this one hit the spot! It was so yummy I forgot to take a picture until it was all gone!

Head Cheese – In House

terrine of swine head and trotters. Yep, Brein ordered this and I was surprised to find myself eating half of it. The flavor was wonderful.

Mac and Cheese with ham hock and fresno chili. I did not really dig this dish. The heat from the chili was too much at times and then when you got no chili it was bland.

Flourless Chocolate Cake

malted chocolate ice cream - ohhhh la la! The malted ice cream was wonderful!

Pub Burger

freshly ground angus beef

cheddar cheese and smoked bacon
This isn't anything I would order again. I was dissapointed in the seasoning of the meat and wished I had gone with the fish and chips almost immediately. BUT the onion rings were perfect! Light tempura batter, fried crisp. I would gladly order these babies al a carte!

Salt Cod Brandade with toasted garlic bread - the top was too fishy. it wasn't until I got to the bottom of the bowl that I enjoyed the flavors.

Monday, February 8, 2010

Beer Battered Fish and Chips

8 cod filets
1 bottle of beer
2 cups flour (plus 2 tablespoons reserved)
1 tablespoon salt
1 tablespoon red pepper
1 bag of frozen fries
1 ounce mayo
2 ounces ranch
1 tablespoon relish
1 lemon, juiced
1 lemon, cut
1 cup vegetable oil

It looks like a lot, but it's really easy! Combine the mayo, ranch, relish and lemon juice. Place in frig until ready to use. Whisk the beer, flour, salt and red pepper until the consistency of a pancake batter. Place batter into frig until needed. Cook the fries in the oven. I like really crisp fries (so the vinegar doesn't make them soggy)!!! So I tend to cook them for about twice the time as indicated on the container. Make sure to check them and move them around so they don't burn. Place the vegetable oil in a deep frying pan an heat to smoke point. Next dust the cod fillets in the remaining flour and then cover them in the batter. Immediately place into the hot pan of oil. Do this with four pieces then lightly shake the pan until the fillets release from the bottom and float in the oil. after about four minutes the fillets should be ready to flip over. Gently turn them and then shake until they release. Once fully cooked remove and lightly salt. Serve with matl vinegar, lemon wedges and tarter sauce!