RoobiFood

As some of you might remember, a few years ago my husband and I started a Gourmet Group with three other couples who love to cook as much as he does. And I say “he” – because I’m a decent cook, but don’t love doing it. I do love to eat, though. For these dinners we alternate houses. The host couple chooses the “theme,” makes the entree and assigns the remaining courses with the caveat that we bring the appropriate beverage (translation: wine or cocktail) for our course. “Themes” have been as diverse as “white, spice food from below the Equator” to “Provencal” and “Tuscan” to “dishes made from Trader Joe ingredients only.” However, our very first Gourmet Group theme was “Julia Child with a California Twist.”

To toast our maiden dinner voyage, the hosts handed each of us a glass of vintage champagne as we arrived, while the appetizer couple got their course ready. Soon creamy, cheese-y individual quiches made with Julia’s favorite ingredient – ‘butter’ – were in our hands. But they didn’t stay there long as we teased our taste buds with every bite, accompanied by the chosen wine – a very chilled pinot gris. Not a traditional choice to complement quiche, but the perfect California cuisine twist of cold, fruity liquid for the warm, velvety, cheesy solid.

The candles lighted, we went into the dining room for a first course of rich, ‘buttery’ vichyssoise. The soup’s twist? Scallops. If I could sing, I would have. The taste and texture mix was heavenly. The wine chosen was a gewurtztraminer. Again, an untraditional choice, but one that worked wonderfully with the soup.

Julia’s classic Caesar salad which got its American ‘premiere’ in California was next. To quote Julia:

“I am probably one of the few people around who saw the real Caesar
Cardini making his salad. I was about 9 when my parents took me to his restau-
rant in Tijuana, just the other side of the border from San Diego. They were so
excited when big jolly Caesar himself came to the table to make the salad, which
had already been written up and talked about everywhere. And it was dramatic:
I remember most clearly the eggs going in, and how he tossed the leaves so that
it looked like a wave turning over.”

Cardini lived in San Diego, but cooked in Tijuana to avoid the prohibition laws back then. It wasn’t long, however, before California chefs were copying it. Julia’s version is quite close to the original (see her “The Way To Cook” cookbook) and the fresh lemon and garlic flavors went beautifully with the Cuvaison chardonnay that accompanied it. The California twist? The romaine and lemon were from California!

The entrée was an amazing array of Copper River salmon and Alaskan salmon cooked three ways. A whole fillet of Copper River salmon was braised with herbs in a river of ‘butter’ and white French vermouth and served with local aromatic diced carrots, onions and celery slowly cooked in butter. The Alaskan salmon was poached in California white wine and butter and served with roasted potatoes and vegetables. Again, all local California produce. The third preparation was baked salmon coated with crushed California walnuts. The wine – David Bruce pinot noir. I’m with Julia… everything’s better with butter!

My husband and I were up next. Dessert! And since we’re all suckers for chocolate, we made Julia’s favorite – Queen of Sheba chocolate cake (recipe can be found on-line). I now understand why it’s her favorite. Chocolate and ‘butter’! Our California twist. Well, we made it in our very own California kitchen. You shouldn’t fool with perfection. To sip between bites of this chocolate perfection we broke open a bottle of Taylor Fladgate port.

Remembering that meal and seeing “Julie & Julia” recently – I’ve decided I have to spend more nights interpreting Julia. Well, watching my husband interpreting Julia. I can almost smell the melting butter.

ilona
“My Dinners With Richard & Other Musings”
www.myspace.com/othermusings

Ca’ Del Sole has long been one of my favorite neighborhood restaurants. Located in a little Mediterranean-style building with washed ‘mustard’ colored stucco walls and pots of geraniums on the outside walls, this is an Italian restaurant with a Tuscan flare. The main dining rooms are chic and inviting with displayed Italian pottery, beautiful framed landscapes and comfortable booths with crisp linen. The separate bar/cocktail lounge is a cozy place to meet friends for a drink and hang out long past ‘dinner time’ while snacking on such delights as ahi tuna tartare or fried calamari, shrimp, zucchini, vegetable tortelli or beef carpaccio with shaved parmesan and capers or maybe just sipping a perfect vodka martini or sharing a bottle of Barolo.

I love the food here. A few favorites are the mezzelune pumpkin ravioli, with butter, sage and parmesan cheese. It’s a dish I actually crave. The pasticcio chicken lasagna, béchamel, light tomato sauce with mushroom and cheese crust is a dish about which poets could write sonnets. And for those summer nights when you want something light there’s the Milanese breaded chicken breast with baby arugula (my favorite ‘green’) onions and tomatoes.

But I’m writing about this favorite restaurant not because of its lovely inviting décor or my usual favorite dishes. I’m here to tell you about it’s recently redecorated walled-in garden patio with it’s pretty potted plants and large trees brimming with clusters of little white lights bunched together to look like twinkling grapes dripping from the branches. Along the garden wall the tables have been encased in romantic cabanas with a rich salmon-colored fabric outlining the tent and white sheers draped and knotted for a dramatic accent. In the cocktail area of the patio, the wall has new elegant pillowed chaises which give new meaning to the definition of cocktail ‘lounge.’

Recently my husband and I were there for lunch. While sitting in a garden cabana which blocked the sun yet allowed the gentle breeze to filter through, we were transported to a charming villa patio in Tuscany. I had one of the piadina grigliata, a thin crust bread topped with prosciutto di parma, burrata (a king among cheeses) and arugula (I love that arugula!). Delizioso! Other piadina grigliata (a sort of pizza) toppings are cured salmon with goat cheese and watercress; seared ahi tuna, caramelized onion, black olives, capers and curly endive; and roasted wild mushrooms with arugula. My husband had the scaloppini pollo, a sauteed chicken scaloppini with fresh tomatoes, basil, watercress and Belgian endive. I love this chicken dish so much that my husband learned to make it for me so I could have it at home whenever I want.

So, if you’re in the neighborhood and want some truly good Italian food AND charming ambience, I highly recommend Ca’ Del Sole.

4100 Cahuenga Blvd.
Toluca Lake CA 91602
818-985-4669
www.cadelsole.com

“My Dinners With Richard & Other Musings”
www.myspace.com/othermusings

Sometimes when spending time in Ojai, I feel as if I’ve stepped into the enchanted valley where Brigadoon was nestled. Ojai Valley is a jewel box filled with gems such as lavender fields, orange and lemon groves, music under the stars and pink moments off the Topa Topa mountains. The people are warm and friendly. The charming town offers fine dining and great shops, all with an artistic flair. But the dazzling, many-faceted diamond amid all these jewels is the Ojai Valley Inn & Spa, an oasis of heavenly beauty and earthly delights.

Recently I shared a birthday with President Obama, and my husband planned a romantic getaway at the Inn. The Inn itself is a stunning reflection of California’s Spanish mission heritage. Our elegant room had a dark wood four-poster covered with lush linens and pillows, a stucco fireplace and luxurious fabrics in yellows and blues. Our large balcony overlooked the Inn’s manicured, 18-hole golf course. A cheese platter with fresh crusty bread and fruit was waiting for us.

After cocktails in the Inn’s pub, we dined under a vine-covered trellis on the terrace of the Inn’s Oak Grill restaurant. Our table faced the Topa Topas and, as we sipped our Cambria chardonnay, we were treated to a fleeting pink moment. For those glorious few seconds, the mountains turned a lovely shade of rose before they subtly turned blue-gray as the sun faded behind the horizon.

Executive chef Jamie West’s menu is comprised of ‘starters’ that are interesting blends of California cuisine and old favorites, from ahi tuna tartar with avocado, crispy wonton and a ginger soy dressing to chilled jumbo shrimp cocktail. His entrees are ‘grill’ favorites with a twist, and range from USDA prime NY steak with mushroom bread pudding, grilled asparagus and a cabernet sauce to oven roasted natural chicken breast with mushroom barley risotto, swiss chard and cider bourbon glaze.

I started with a chilled cantaloupe, mint, pineapple blended soup with lavender infused honey, bits of pineapple and a dollop of crème fraiche. A taste of liquid ‘sherbet’ to tease the palette. My husband chose the farmer’s market salad of greens with Granny Smith apples, candied walnuts, goat cheese, pickled red onions and apple cider vinaigrette. A tangy and fresh combination of tastes and textures.

The sky was dark and the terrace lights glowed, as did the candle on our table when our entrees arrived. Because I had been dreaming of lobster, I chose for my main course the butter-poached Maine lobster tail on a bed of lobster risotto, crisp pork belly and savory cabbage. This was so delicious that lobster and risotto now fill my culinary dreams.

My husband decided to switch his wine choice to a Melville pinot noir when he chose the natural Kurobuto pork loin with a port wine reduction for his entrée. The pork, seared on the grill, came with garlic mashed potatoes, red cabbage and gala apple chutney. When I tasted the dish, I decided I could just pour the port wine sauce in a glass and sip it like, uh, port. Pork Port – the new after dinner ‘aperitif.’

To finish the meal, we shared the crème brulee with that Oak Grill “twist”… a cookie underneath and a bit of cinnamon gelato on top. Delicious.

Back in our room and before crawling into that big four-poster, we curled up on the cushioned bench on our outdoor patio and gazed at the stars. The perfect end to a perfect birthday. Complete with a Brigadoon moon.

ilona

“My Dinners With Richard & Other Musings”
www.myspace.com/othermusings

While tooling around town today, my husband and I decided to try the new brasserie on Ventura Blvd. in our little Studio City, Calif. hamlet.

It’s name: Bokado Market-Brasserie (Bokado is Spanish for little tastes or something like that) –

Anyway, the restaurant is a Spanish influenced brasserie with an elegant, but simply designed room and a large outdoor patio with a canopy of umbrellas surrounded by a lovely array of potted plants. Inside there’s a long bar with its own tapas menu on a blackboard which includes a paella on Tues. and Thurs. Two long bar-height tables with tall chairs for a communal eating experience are set up end-to-end in the middle of the room, and regular restaurant tables line the front window overlooking the patio and blvd.

The lunch menu is diverse – My husband had the burrata panini, with handmade burrata cheese, serrano ham, tomato, basil, tons of garlic and market greens… My taste buds did a happy flamenco when I had a bite! The sandwich came with terrific skinny, string french fries and fresh, homemade ketchup.

I had their ‘classic’ Caesar salad with chicken, though I take issue with the ‘classic’ adjective since the salad had no anchovies which is a traditional ingredient and the original salad never had chicken, but I digress. This version of a ‘classic’ Caesar was pretty good, even though the tender, moist chicken was cold and when I touched the plate it was apparent it just came out of the refrigerator. I prefer my Caesar with those anchovies and the chicken hot off the grill. So, as good as it was, it still was a miss for me.

One of the side dishes for lunch or dinner on the menu is mac & cheese with manchego – a Spanish cheese that I can’t wait to try — hopefully after I lose 100 pounds.

Dinners include a variety of salads: from a Jess salad comprised of oxnard, strawberries, Asian pears, romaine, croutons and grilled chicken to an heirloom beet salad with triple cream cheese and market greens. Soups include onion soup gratinee with caramelized onions and manchego crustini (I really have to try that when it’s not 100 degrees outside)… then there are crab cakes, steamed mussels in pernod with saffron & fennel and a cheese tasting — all appetizers. Among the entrees is a selection of certified angus steaks (a petite filet, a NY strip, and a rib eye) with a choice of sauces from bearnaise to chimuchurri to maytag blue cheese. For fish lovers, there are scallops with a vegie relish, squash and charred calarmari (ok, my taste memory is dragging me out the door and back to the restaurant to try this dish), seared Alaskan halibut in a bed of white bean cassoulet with a jamon serrano (basically a Spanish prosciutto), a few other fish and chicken dishes, lamb and pork chops and sides of creamed spinach, potato gratinee, wild mushrooms, broccoli parmesan with bacon, market vegies and those hand cut fries among them.

There’s also a ‘deli’ counter with artisan cheeses and all kinds of breads/baguettes.

I really liked this place.

Bokado Market-Brasserie
12345 Ventura Blvd.
Studio City, CA 91604
818-752-9222
laloggia@earthlink.net

“My Dinners With Richard & Other Musings”
www.myspace.com/othermusings

It’s been some time since I waxed poetic about The Village Idiot’s smoked cheddar burger, kvelled over its mussels steamed in ale or lauded its brussel sprouts with bacon, but I’m here to praise this gourmet pub again… not the fish & chips with its malt vinegar dipping sauce or its oak grilled bangers & mash (been there – done that – still yummy), but their duck eggs. Yup – duck eggs.

Recently The Idiot (its affectionate nickname) started serving brunch and, of course, I had to find out what gourmet delights I would find at a pub. I’m thinking fancy hash & eggs or a twist on steak & eggs, but that would be taking the easy way out. Food-wise that is. Instead, I found a menu filled with wonderful culinary concoctions. Everything from homemade breakfast bread to cherry-cashew granola… from whiskey cured ocean trout with toasted brioche, crème fraiche and pickled beets to fried duck eggs, chorizo, tomato, chiles & yellow corn grits… from tomato ricotta tart with poached eggs and herb salad to lemon ricotta pancakes with sliced bananas and honeycomb butter. Blimey!

The first thing my husband and I sampled was the large, wonderfully gooey sticky bun. I wanted to take a dozen home, but if did, I’d have gained a dozen pounds.

Then came my order of cinnamon orange French toast with bacon and maple syrup… thick slices of toast that were sweet, yet tangy, mixed with the smokey, salty flavors of bacon…. a taste combination made, if not in heaven, at least in Lindsay Kennedy’s heavenly kitchen.

My husband ordered the full English breakfast which included eggs (he had his scrambled) & beans on toast (again a nice thick slice of homemade bread), rasher & banger, roasted tomatoes and mushrooms. The rasher was not your ordinary ‘rasher’ of plain smoked bacon, but a ‘bacon’ made of thinly sliced pork loin. Of course, I had to taste everything and everything was divinely, deliciously English – gourmet style.

The Idiot’s brunch menu also has, among other items, a selection of English pies; sandwiches, including “Breaux & Sheftell” filet-o-fish, butter lettuce, house tartar sauce & slaw; my favorite burger; salads; stuffed bacon wrapped dates with a roasted pepper tomato sauce and those incredible steamed mussels.

To top things off, the rich ‘intelligentsia’ expresso, coffee and tea are served in adorable mugs that would go so well with my collection of Buffalo china…

So, if you’re looking for a place for brunch – I, once again, heartily recommend The Idiot. Why? A duck! Or at least duck eggs. You’d be an Idiot not to try it.

The Village Idiot

7383 Melrose Avenue

Los Angeles, CA

323-655-3331

“My Dinners With Richard & Other Musings”

www.myspace.com/othermusings