Drink: Green Smoothie - Grapes, Pineapple, Banana and Spinach!

Last month, after months of pining for the Vitamix Blender (I had seen it in action at a few of my friends' homes and was thoroughly impressed) - J and I broke down and purchased one from Costco.  60 smoothies later (we have at least a smoothie a day) - we're still as thrilled with it as we were on day one. I haven't tried to make the hot soup or hummus yet - but have gotten pretty good at making tropical and berry smoothies. Today, I decided to incorporate some veggies into our daily smoothie. I found this great recipe online and wanted to share!

Ingredients (makes 2 tall glass servings)

• 1 cup (160 g) green grapes
• 1/2 cup (78 g) pineapple chunks (I used frozen)
• 2 cups (60 g) fresh baby spinach, packed  (I used the prewashed spinach in a bag) 
• 1/2 ripe banana, peeled
• 1/2 cup (120 ml) water
• 1/2 cup (120 ml) ice cubes

Directions
Place all ingredients into the Vitamix container in the order listed and secure lid. Use tamper if necessary but I did not find I needed it. I used the "Smoothie" preset on the latest Costco Vitamix version. However, if you do not have this option, you can select Variable 1, turn machine on and slowly increase speed to Variable 10, then to High. Blend for 1 minute or until desired consistency is reached. Serve immediately.

Cook: Pasta with Roasted Garlic and Heirloom Cherry Tomatoes Recipe

Last weekend, we went to the Brentwood farmers market for the first time! We usually visit the Santa Monica market, but our friends highly recommended this one so we decided to give it try.

It must be tomato season, since heirloom tomatoes were going for $2.50 a pound (normally you can find them in CA grocery stores for $4.99). There was one stand selling cherry tomatoes - 3 pints for $5! I picked out the super sweet orange variety, a small yellow(squash shaped) variety, and some juicy looking red ones.  Then I had to figure out what to do with all these tomatoes!  I found this recipe for roasted cherry tomato pasta, and followed it with a few modifications. It was a big hit and was super delicious and easy to make!

Pasta with Roasted Garlic and Heirloom Cherry Tomatoes Recipe, Serves 4

Ingredients:

• 4 cups cherry tomatoes, cut in half*  (I used the 3 pints minus a few bruised tomatoes = prob closer to 5 cups, and only cut the larger sized red ones in half. The orange and yellow ones were small, so I left them as is) 
• 12 garlic cloves, cut in half (I did use this quantity and it was perfect!)   
• 1/4 cup extra virgin olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon hot pepper flakes
• 1/4 teaspoon ground pepper
• 1 lb pasta (I used bowtie)
• 1/4 cup chopped fresh parsley (I used a little less)
• 1/2 cup freshly shaved parmesan cheese

Directions: 

1. In a  bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
2. Place in a 9 X 13 metal cake pan or baking sheet pan with edges,  and roast at 400°F for approximately 30 minutes, or until tomatoes are shriveled and the garlic tender.
3. Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
4. Drain and return pasta to pot.
5. Add garlic tomato mixture and parsley, tossing to coat.
6. Serve with sprinkle freshly grated Parmesan cheese.
7. If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.

Cook: Watermelon Feta Mint and Heirloom tomato salad

I love Watermelon year round, but there is something so refreshing about Watermelon in the summertime.  Over the summer, I noticed a few watermelon based salads on a few menus and thought that it seemed to be an interesting idea. Last weekend, stocked with a perfectly ripe watermelon and some heirloom tomatoes from the farmer's market- I decided to attempt the salad myself.  We served it with some brioche, grilled sausage, grilled corn, arugula salad and some apps (see bottom photo). It made for a wonderful summer meal!  I loosely based the salad off this recipe that I found online, but adjusted the tomato/ watermelon ratio to my liking, and added slightly less red onion.

Ingredients:

3 tablespoons extra virgin olive oil

2 tablespoons chopped mixed fresh herbs (I used mostly mint, and a few basil leaves)

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon kosher salt

4 heirloom tomatoes (medium size), cut in chunks (mine were approx 1 in cubes)

2 cups (I used a little less than half a mini seedlesswatermelon) cubed

a few thin slices of red onion (optional)

1/2 cup crumbled feta cheese (more or less to your liking)

Directions: Whisk together the olive oil, herbs, lemon juice and salt in a large bowl. Add tomato, watermelon, onion (if desired) and toss gently to coat. Sprinkle with cheese, toss gently.  I recommend making this salad just before serving - it tastes best fresh!

Cook: LA Burger by Bobby Flay

 

Summertime is a great time for refreshing salads, watermelon, and of course - burgers.  The other day, J and I were looking for a solid simple recipe to try and came across Bobby Flay's recipe for the LA burger. It was a hit - even more delicious than it looks!

Ingredients:

• 80 percent lean ground beef chuck (1 lb serves four)
• Cheese - you pick - monterey jack or cheddar (we used cheddar)
• 2 hass avocado (we picked them up from the farmer's market) 
• 1/2 diced small onion
• 1 minced jalapeno
• juice of 1 lime
• 3 tablespoons chopped cilantro
• salt and pepper
• greens - watercress (I think we used arugula)
• tomato slices

Directions: 

1. Bobby's Perfect Patty -  Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oiland season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
2. Avocado Relish - Avocado is one of Bobby's favorite ingredients. He mixes 2 chopped Hass avocados with 1/2 diced small onion, 1 mincedjalapeno, the juice of 1 lime, 3 tablespoons chopped cilantro, andsalt and pepper.
3. Garnish: According to the recipe, "L.A. doesn't do iceberg lettuce, so Bobby tops off the burger with Watercress instead. (we used arugula)".  Add slice of tomato

 

As seen: served with pan roasted shishito peppers, heirloom tomato salad, and watermelon for dessert. 

Cook: Mushroom tarts

Just the other day, I found this hand-written recipe for delightful mushroom tarts that my mother in law shared with me a while ago. I had to share the recipe with my deliciousLA readers! I hope you enjoy them as much as our families do! Warning - these mushroom tarts really rich and addictive.  :)

Pastry:

• 1/2 lb butter
• 1/2 lb cream cheese
• 1/2 tsp salt
• 1 3/4 c flour

Filling: 

• 3 tbsp butter
• 1/2 lb fresh mushrooms, chopped fine
• 1/2 tsp salt
• 1/4 cup sour cream
• 1 tbsp sherry
• 1 large onion, chopped fine
• 1/8 tsp thyme
• 1/8 tsp pepper
• 1 tablespoon flour

Cook: Scarpetta Inspired Tomato and Basil Pasta

This is one of J's recipe and it is AWESOME. This is seriously one of the most delicious pasta recipes that I've eaten.  The original can be found at Scarpetta Restaurant in Beverly Hills, but J's version is pretty close.  J derived his recipe from this Serious Eats post, and this Grubstreet post.  

Eat LA: Comme Ca Burger Night

Since my last post featured the burger at Plan Check, I felt I should also share my impressions of the Comme Ca Burger for comparison. For my prior review about the Father's Office burger, click here.

Tuesday night is Burger Night at Comme Ca and the menu of high end, fancy burgers, includes: 

• Comme Ca Burger - $18
• Swiss Melt Burger - $18 - Angus beef, gruyere cheese, mushrooms, butter lettuce, crispy onion rings, french fries and garlic aioli
• Black and Blue Burger - $18 - Angus beef, bleu cheese, red onion, bacon, french fries and garlic aioli
• Lamb Merguez Burger - $16 - Lamb Sausage, roasted peppers and caramelized onions, arugula on ciabatta bun, french fries, harissa aioli
• Breakfast Burger - $14 - house made pork sausage, egg sunny side up, white gravy, on an English muffin, lyonnaise potato
• CCVB (Comme Ca Veggie Burger) - $14 - cashew and pine nuts, garbanzo bean, ajuwan-tomato jam on tofu bun, baby kale and spinach salad.

On this particular evening, our party ordered three burgers - the Comme Ca Burger (which my friend Steph is taking a photo of above), Swiss Melt burger and the Breakfast Burger (pictured below).  I ordered the breakfast burger and while it was good, everything about it just seemed a bit too dense and heavy to me. If I could recreate it, I would pair the sausage with a fluffier bun.  I had a bite of J's swiss melt burger which was pretty good, but I still favor Father's office or Plan Check. 

What is your favorite Burger in LA?

Comme Ca
French Brasserie by Chef David Myers
8479 Melrose Avenue
West Hollywood, CA. 90069
(323) 782-1104
www.commecarestaurant.com