The Nom Nom Blog
Monday, December 20, 2010
Life is a Drama ... but only if you order it that way...
Baked eggs are a lot easier to eat though and pretty simple and quick to make. All you have to do is butter a ramekin generously, crack an egg in it, and add a table spoon of cream or half n' half and pepper and salt. You can add anything else you might like with your egg as well (spinach, bacon, cheese...); sometimes I add a lil more butter or some truffle oil to up the taste factor. Bake the ramekin for 12 min in a preheated oven at 375 degrees (Keep and eye on it because everyone's oven is different.), and TaaaDaaa!
Eat with a spoon and some good toast and you'll be in heaven! I enjoyed mine watching Doris Day movies as it stormed outside :) There's nothing like rain against your window, yummy food from the oven, and a good movie! You can't beat it!
Speaking of rain I am reminded of an amazing meal I had awhile ago. On a random night after work I headed to the downtown Culver City Farmer's Market to forget about my crazy week. I had been left in charge of recruitment at work and recently broken up with my boyfriend of 3 years and I was needing a distraction. It began to pour and I ducked into the first restaurant I could and found myself in Fraiche.
According to their website this bistro under the direction of Benjamin Bailly presents its diners with "Rustic French & Italian cuisine , reminiscent of tasting one’s way through the European countryside, emphasizing market-fresh, seasonal ingredients." Fraiche has always been on my list of places to eat and so I though, 'why not?' I'll just treat myself to some good food on this amazing night. Fraiche has a great atmosphere. I was actually able to sit outside even though it was raining, which is great because Culver City is lit up with twinkle lights and there's nothing like the smell of rain in LA its just very pleasant :)
Lot's of people had recommended Fraiche to me so I was excited to look at their menu and make my picks. I settled on their ST. TROPEZ cocktail which was a mix of gin, lime, lavender oil, and a cucumber ice cube. Soo good! I have to say I am very impressed with their mixologists and the variety of drinks they have. If I didn't have to drive I would have totally had another.
One of the main highlights of the evening was my waiter Gustavo, besides being amazing at answering all my questions and extremely good looking; he was just charming and a great host. I appreciate that he noticed how I was planning what I wanted and that he made some awesome suggestions to help me pick an amazing meal.
I started off the meal with a selection from their charcuterie menu. Lardo is a type of salume that is specifically cut from the fat back of the pork (fatty part of bacon) and then cured with herbs and spices. Usually you don't see it much if you are outside Europe but its is definitely amazing when done well. It would definitely be included in most chef's food porn especially for those who love pork.
Next on the stage was the HEIRLOOM TOMATOES Salad with buratta / arugula / pistou (cold sauce made of garlic, fresh basil, and olive). For those of you who have had burratta before you know How good it is. Burratta is mozzarella's curvy creamy cousin. It has the same wonderful full taste but is then matched with a delicate creaminess that works well with strong flavors and olive oil. I LOVED this salad it was amazing from start to finish, if you were going to eat at Fraiche and wanted something light but satisfying this would be what you should order.
So far act 1 & 2 were awesome so I really didn't think it could get any better but then came THE HOUSE MADE AGNOLOTTI made with spare ribs/wild mushrooms / mascarpone / truffle butter. Agnolotti pasta is basically little pasta pouches, in this case full of slow cooked spare rib meat.
The whole dish was truly inspired! Everything on the plate was part of the symphony and held up it's part of the taste cord. The melody was definitely the consistent quality and texture of the pasta; which was perfectly cooked and don't even get me started one the spare rib, I kid you not when I say that it literally melted in my mouth with each bite.
The mascarpone and truffle butter sauce was a perfect match that basically filled in the harmony of the dish. It made the whole thing warm and fulfilling which is really how pasta should be. Each bite was like a little present and I was sad I had ordered the small size (LOL). The wild mushrooms were a nice lil texture contrast that added a lil rhythm to the consistent cadence of the plate! This dish was definitely one of those MUST HAVE dishes.
By the time I was done with my pasta and drink I was in a perfect food moment. Gustavo came over periodically during the meal to check on me and make sure that everything was going well. When I took my first bite of pasta he came over and said "its awesome isn't it?" (LOL) I was very content with the whole meal and beyond impressed with everything I was privileged to have. I had intended to get dessert but I was so satisfied and figured I'd just save money and pass, though their dessert menu looked amazing.
I asked Gustavo for the check and he brought it to me along with a surprise on the house! Their cookie & treats plate. It was so sweet and it truly made a perfect night unforgettable. The plate included mocha french macaroon cookies, homemade salted caramels, snicker doodles, homemade turkish delight, and these crazy espresso chocolate chip cookies!!!!
If you get the chance definitely go to Fraiche. The food is amazing and you really can't beat the ambiance or staff. You will be spending more than if you went to Olive Garden but it is more than worth it! And I have to say that when it rains I crave that pasta!!!
Anyway moral of the story: In life we should surround ourselves with things that help us to feel the way we want, help us achieve our goals and fulfill us as people. We surround ourselves with good friends, beautiful things that inspire us and make decisions based off of what we want in life... So why shouldn't we do the same with our food. You control what you let affect you so make sure you surround yourself with things that are positive. Know what you like and what you will and won't consume in your life whether its food for anything else... If you follow your heart and choose wisely you just might find a plate of cookies in front of you you ;)
<3<3 NOM NOM
Saturday, February 27, 2010
Sushi Love
For those of you who know me well, you know there is nothing I love more than an amazing sushi dinner. You either love sushi or you hate it, and if that's true I'm a sushi whore and proud of it! My fascination and love affair with sushi & Japanese cuisine started at a young age. I can remember at the age of 3 my father coming home from working in the city with sushi grade tuna from the market that he would slice up. My mom, he and I would sit at our kitchen table with soy sauce, wasabi, and the thinly cut tuna it was always really special for me because they would let me stay up and watch movies those nights. From those special treats to going with my dad to business meetings at the local Sushi Bar when my mother was in London... sushi is my comfort food as much as my mama's cooking!
Sushi & Japanese food for me has always had a special flair. It has soo many levels: texture, color, heat; it’s a multifaceted food when you really get into it! One of my all time favorite sushi spots is Kanpai in Westchester. This small sushi bar is located across from Loyola Marymount University and I first discovered when I moved in my freshman year. Originally meant to cater to the Japanese business men who use to stay at the Furama Hotel (now custom hotel) Kanpai is traditional, high quality, Japanese cuisine. A Sushi Lovers paradise!
Kanpai's menu is fairly priced for the high quality food you get, but for those of you on budget there are coupons on restaurant.com as well as amazing lunch specials, but warning it is a pretty small place about the size of a classroom so make sure you go early and call ahead to put your name down.
Here are some of my favorites:
Peppered Toro Sashimi: This cut of tuna is usually from the belly but is translated to “fatty tuna” is the most marbleized cut of tuna and holds the most flavor. It is served topped with thin fried garlic chips and a lil wasabi tobikko. Sooooo Good!
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Unagi (can be had sushi or sashimi style): Also known as the sex in the “sex on the beach” roll. Probably one of the most popular sushi orders, unagi is bbq broiled fresh water eel. You really can’t beat this type of sushi. It slightly cooked but still has that sushi flair. And it’s amazingly yummy
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Uni Tempura: Uni is the actually sea urchin roe. Sea urchins are the spiny creatures you often see in tide pools and shallow water. It’s bright orange and very delicate so seeing it tempura style I had to try it. At Kanpai they wrap a lobe of sea urchin in a shiso leaf and then into the tempura batter. The tempura is served with sea salt, smoke salt, and curry salt. I cannot tell you enough how amazing this dish is. If you love uni you must try it tempura style with the shiso, it is amazing!
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Sushi: There is lots of amazing sushi to try at Kanpai. Everything from scallop and albacore sushi to salmon & asparagus rolls, and spicy tuna hand rolls! Anything you get at Kanpai, even the simple stuff will be amazing!
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Kanpai Sampler Plate (3pcs): If it’s on the specials list this is a great deal. You get to try three things from the chef’s choice. Last I went I got two medallions of ankimo (monk fish liver) a.k.a foie gras of the sea, Seaweed marinated in rice wine, and an endive boat with tuna and spicy sauce!!!Sooo good!
Other crazy amazing things available at Kanpai are some very authentic Japanese delicacies like Live shrimp, Live scallop (shown below) & Shark fin (shown below)…I didn’t try these but some of the people around us did!LOL!
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Anyway there is nothing like Sushi Love and no place better to have some luvin than at Kanpai.
<3 NOM NOM
Sunday, February 7, 2010
DineLA ... God I love a Prix Fixe Menu!
After going through all the menus on the DineLa website we decided to make reservation at CEZANNE AT LE MERIGOT, A JW MARRIOTT BEACH HOTEL & SPA. The hotel its self is located right on the beach and is know for its amazing location. Cezanne is Known for it's French Californian Cusine. The Menu is as follows:
Dinner
Choice of Appetizers
Lobster Bisque with Cream, Brandy, Lobster Chunks
Baby Red and Green Romaine with Hazelnuts, Humbolt Fog Goat Cheese, Truffle Vinaigrette
Napoleon of Wild Mushrooms with Chardonnay-Mushroom Nage
Choice of Entrees
Pan Roasted Dungeness Crab Crusted Sea Scallop with Black Truffle Cauliflower Custard and a Foie Gras Hollandaise
Herb Roasted Half Chicken with Whipped Potatoes, Pork Belly, Cipollini Onions, Baby Carrots, Rich Pan Sauce
Choice of Desserts
Chocolate Hazelnut Torte with Grand Marnier Chiboust
Banana Cream Pie with Oreo Cookie Crust and Toasted Almonds
Apple Galette with Caramel
Atmosphere
Casual, Elegant, Formal, Live Entertainment, Music, People Watching, Romantic
Amenities
Bar, Beer & Wine, Business Lunch, Event Menu, Full Bar, Hotel Dining, Prix-Fixe Menus, Wheelchair Access
What we drank:
We ordered wine to go with our entrees and then were lucky enough to get another glass comped for our starters.
Bonterra Organic, Chardonnay. Mendocino 2007
Clos Du Bois Special Selection, Cabernet Sauvignon. California 2008
What we ate:
We each ordered something different but ended up getting to try some of the best things on the menu
Starters
Lobster Bisque with Cream, Brandy, Lobster Chunks (me) - The soup was the perfect thing to get on a cold night. The bisque had a very strong tomato base I would have preferred more of a seafood flavor but because it was so tomato based I think those who aren't huge seafood fans would have like it. The brandy gave the dish a extremely nice finish and the lobster wasn't over done though I wish i could have had more of its flavor.
Napoleon of Wild Mushrooms with Chardonnay-Mushroom Nage (roommate & me) - Originally my roommate ordered this but after I tried hers I ordered one for myself. I love dishes where mushrooms are the main attraction and this didn't disappoint. The woodsy earthy taste of the mushrooms was brought out even more so with the use of the Chardonnay. Not too salty and not at all over cooked this was one of my favorites of the night.
Entrees
Short Ribs of Beef Braised in Red Wine with Roasted Root Vegetables, Horseradish Cream (roommate) - The meat was cooked well and the meat was falling apart. The Horseradish cream wasn't very strong so i wasn't very sure about why is was event there beside asthetics. But my roomates liked it and vegtables looksed extremly yummy
Pan Roasted Dungeness Crab Crusted Sea Scallop with Black Truffle Cauliflower Custard and a Foie Gras Hollandaise
Desserts
Banana Cream Pie with Oreo Cookie Crust and Toasted Almonds (roomate) -
Apple Galette with Caramel (me) -
Overall if you didn't take advantage of DineLa please please next time take advantage of the amazing deals and food!!
So now I'm going to eat my Shrimp & Oyster Po'Boy, Hush Puppies, and File Gumbo w/Lousiana Blue crab from Uncle Darrow's in Marina Del Rey (amazing cajun food)!
GEAUX SAINTS!!!
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Nom Nom