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Famous Food Allergies

Having Drew Barrymore over for breakfast? Don't serve her coffee!

Going on a nature walk with Joshua Jackson?

Keep peanuts out of the trail mix!

Food

allergies are so hot right now. I just came across a site that gives the sexy 411 on some celebrity food allergies!

 

Check it out

West Coast Wrap

I just moved officially moved in with Mike and after laying around on the couch for a while we decided to make dinner. The night demanded something easy/delicious/different. We settled on chicken wraps. Neither of us had made a chicken wrap before but we fumbled through it and they came out pretty good. If you're feeling less adventurous try out one of the recipes below.

Chicken, Feta Cheese, and Sun-Dried Tomato Wraps (allrecipes.com)

2 (4 ounce) skinless, boneless chicken breast halves
1/4 cup sun-dried tomato dressing
8 sun-dried tomatoes (not oil packed)
1 cup boiling water
1/3 cup crumbled feta cheese
4 cups loosely packed torn fresh spinach
4 (10 inch) whole wheat tortillas
1/4 cup sun-dried tomato dressing

In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.

 

Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.

Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.

Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing.

Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

Thai Chicken Wrap with Spicy Peanut Sauce (Rachel Ray)

3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning 

Salad:
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt 

Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps

Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.   

Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.

Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil. 

Slice cooked chicken on an angle. Toss with veggies and herbs. 

In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side. 

Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

Obscure Celebrity Recipes

I came across a website today that was a self-proclaimed goldmine of celebrity recipes. It's completly surreal and you have to check it out immediately. Most of the recipes are completely inedible, but it's fun to imagine Elizabeth Taylor whipping up her famous Chicken with avacodo and mushrooms or Ronald Reagan feasting on his legendary Hamburger soup recipe. The celebrities are completely random and quarter of the recipes are from the kitchen of Laura Bush. Enough said..

William Shatner's Cappuccino Chip Muffins

2 cups flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons instant espresso powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 egg
1 cup milk
1/2 cup (1 stick) butter, melted and cooled slightly
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

Preheat oven to 400 degrees F. Grease a 12-cup muffin tin.

In a large bowl, combine flour, sugar, baking powder, espresso powder, cinnamon and salt. Whisk gently to mix.

In a medium bowl, beat egg lightly. Whisk in milk, melted butter and vanilla extract. Make a well in center of dry ingredients and pour in milk mixture. Stir just until evenly blended. Stir in chocolate chips.

Divide batter among 12 greased muffin cups. Bake 15 to 18 minutes, or until a cake tester inserted in center of muffin comes out clean.

Serves: 12

No Champagne No Gain

Most of what I know of champagne has come from Fraiser or the Food Network. However, I think it is important to expand your horizons. You never know when a basic knowledge of champagne may come in handy.. hosting a dinner party.. buying a gift.. etc.

Champagne is a sparkling white wine that was originally from the Champagne region of France. There are many differnt varieties and it's all very complex/fancy/grand. They all have bubbles but some are drier, creamier, sweeter or toastier than others.

From driest to sweetest the order is as follows:

      Natural
    Brut
  Extra-Dry  
Demi-Sec 
Doux

Label Vocabulary:

The driest champagnes are called Natural. But this very dry category is one of least popular of all sparkling wines.

The usual driest that most people enjoy are called, Brut.  Brut is dry and you should expect it to be sharp and crisp.

Extra dry means the champagne is actually off-dry and may have a hint of sweetness and it’s great for weddings because its taste has broad appeal.

Sec and Demi Sec are sweeter still and are best with dessert.

Jacopo's

Ben and JLo may not have made the best life choices in the past, but eatting a Jacopo's pizza was one of their better ones. Mike and I tried it for the first time tonight out of laziness and a desire to use a coupon and it was quite tasty. It can be a little pricey but with toppings like fetta cheese, fried eggplant, and pine nuts it is worth an occasional splurge. They also have salads, sandwiches, and desserts. We tried the spinach salad with raspberry vinegarette, mandrian oranges, and bacon.. Truly great.

If you are looking for a less corporate pizza try Jacopo's

Hollywood
8166 Sunset Blvd 323 650 8128
At the corner of Crescent Heights.

Open 7 days 11:30am til 11pm

Beverly     Hills
490 North Beverly Dr 310 858 6446
At the corner of Santa Monica and Beverly Drive. Enter our validated parking lot behind the restaurant on Canon in the Kenquest building
Open 7 days 11:30am til Midnight

West     Los Angeles
11676 W Olympic Blvd 310 477 2111
At the corner of Barrington 
Open 7 days 11:30am til 10pm

Pacific     Palisades
15415 Sunset Blvd 310 454 8494
Across from Gelson market at Via De La Paz
Open 7 days 11:30 am til 10pm

Bluberries are the new Strawberries

Blueberry season is coming to an end and my friend Rachael was just telling me that her mom picked and froze over 100 lbs of blueberries this year from Yancey's Blueberry Farm in Ocala Florida (my hometown). If your freezer is as jammed with blueberries as hers here are some recipes to help you free up some space.

Rachael's Blueberry Cobbler (ala Rachael Romanelli)

1 pint blueberries

2 c sugar

1c  flour

1 tsp baking powder

3/4 c milk

1 stick butter

mix 1c sugar with the blueberries and set in fridge for awhile (over night if

possible). In 2 quart dish pour in melted butter. Mix flour, sugar, milk, and baking powder together. Pour flour mixture over butter...DO NOT stir.

pour blueberries over flour mixture...DO NOT stir. Bake 1hour at 350 or until golden brown

**you will want to use a baking dish with high sides because it will boil over

the sides if you are not careful.  its a pain to clean up if it does.

Granite Steps Country Blueberry Coffee Cake (ala Paula Deen)

1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can Grands buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugarPreheat oven to 375 degrees F.   

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

 

Gardens of Taxco

There are no menus at the Gardens of Taxco. Instead, an excentric and possibly intoxicated waiter (not unlike Cheech or Chong) performs the menu in a longwinded melodic slur. This alone makes the dining experience more than worth while.

The Food:
You are given basic choices of chicken, beef, or shrimp that turn into several courses of average to above average family style Mexican food. It has won several awards and has been labled the best Mexican food in L.A., but overall I would just rate the food as average.. not at all bad but hardly memorable.

The Atmosphere:
Gardens of Taxco has nothing if not atmosphere. From the moment you enter the dimly lit 70's booth-filled den, to the time you slide off of the thick clear plastic that covers your seat you are transported to a world that is far removed from it's West Hollywood surroundings. A place where fake plants thrive and rust is still a decorative color.

It's not somewhere you are likely to frequent, but it's a necessary L.A. experience.

Hours:

Sun.,Tues-Thurs 4:30-11pm
Fri. & Sat 4:30-12am

1113 N Harper Ave
West Hollywood, CA 90046
(323) 654-1746

The Mason Jar

The first time I saw The Mason Jar I immediately thought it was in someway connected to the gay porn star of the same name. The first time I ate there it became clear that this is where cute gay hippies come to feed. In the heart of Weho off Santa Monica Blvd, The Mason Jar is one of those delicious/small/laid back salad and sandwich type of places.

The Atmosphere: Its a small place with a counter, glass case, and a few tables. The space is cute/comfortable and perfect for any lunch occasion or casual dinner with a friend.

The Food: The food is reasonable, fresh, and delicious. Its the kind of place that just feels organic. While I love everything I've eatten there, my favorite thing they offer is there spa water (a pitcher of icewater infused with sliced of fresh fruit and vegetables).

If you are looking for a fresh casual sandwich/salad joint in Weho.. Check it out.
 
8928 Santa Monica Blvd
West Hollywood, CA 90069 
(310) 659-9111

Penne for your thoughts

When I was 3 years old my favorite food in the world was ghetto powder mac & cheese. My mom was so tired of making it for me she soon taught me to make it myself. I was the only 3 year old on the block hunched over a hot stove every afternoon. I gladly missed chunks of Mister Rodgers and Tic Tac Doe every day in order to perfect my Mac & Cheese.. Such is my life's dedication to pasta.

Penne Pasta Primavera

1/3 cup pine nuts
12 ounces penne
2 tablespoons olive oil, divided
1 cup julienned carrots
1 cup julienned zucchini
1 cup julienned yellow squash
1 tablespoon flour
1 cup half-and-half
1 tablespoon tomato paste
1/3 cup Parmesan cheese

Salt and ground pepper, to taste

Toast pine nuts in a dry skillet  over medium heat until all the nuts  are slightly browned, about 2  minutes. Set aside.

Cook pasta according to package  directions; drain.

While pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add carrots; cook for 30 seconds while stirring. Add zucchini and squash; cook, stirring, until tender, about 3 minutes. Remove vegetables from skillet.

Add remaining oil to skillet; stir in flour until absorbed. Stir in the half-and-half and tomato paste. Cook, stirring, until mixture comes to a boil and thickens. Stir in pasta and vegetables. Cook, tossing, until heated through. Remove from heat and stir in cheese and add salt and pepper to taste.

Penne with 5 Cheeses

Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter

Preheat the oven to 500 degrees F. 

Bring 5 quarts of salted water to a boil in a stockpot. 

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

Peasant Pasta

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
3 to 4 cloves garlic, chopped, optional
1/2 cup chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
Salt and freshly ground black pepper
1 cup frozen green peas
24 leaves fresh basil, torn or thinly sliced
1 pound penne rigate pasta, cooked to al dente
Grated Italian cheese, for passing

Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.

DIY Dip

I have always been facinated by and a little afraid of dip. It's an odd spreadable food eatten communally at social gatherings with questionable ingredients. It can be a roll of the dice. If you are looking for some different/easy dips for your next dip-worthy event try one of these. Chips and Veggies with Sun-Dried Tomato Dip

3/4 pound feta cheese, crumbled
1/2 cup sun dried tomatoes in oil, drained and coarsely chopped
1 clove garlic or 1/2 teaspoon granulated garlic
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
3/4 cup milk
1 teaspoon black pepper
1 sack chips (recommended: Onion and Garlic Yukon Gold Chips, Terra Brand, or other Mediterranean flavored gourmet chip), available on snacks aisle of market
1 pound baby cut carrots
1 green bell pepper, cut in strips
4 stalks celery, cut into sticks

Combine cheese, sun-dried tomatoes, garlic, herbs, milk, black pepper in food processor and process until smooth. Transfer to a small bowl. Serve with chips and veggies.

White Bean Dip with Pita Chips

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano Preheat the oven to 400 degrees F.   

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.

Swiss and Bacon Dip

8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded Swiss cheese, available on dairy aisle
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping Preheat oven to 400 degrees F. 

Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels. 

In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

Yield: 6 servings 

Variation: Swiss and Bacon Dip with Horseradish - Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.

Grandma's Ghetto Onion Dip

1 (1-ounce) packet onion soup mix (recommended: Lipton)
1 (16-ounce) container sour cream
1 (12-ounce) bag potato chips 

 

 

 

In a medium bowl, combine soup mix and sour cream. Refrigerate for 2 hours, stirring every hour. Serve with chips.