Bar Covell Sunday Brunch Menu for May 1

Next Truck Stop

BAR COVELL SUNDAY BRUNCH 11-2

Spring On An Organic Farm

About a month ago we visited Phil and Joanne McGrath at their Farm in Camarillo. It was just after all the rains here in southern California, and their strawberries were having trouble because of it- but their pea buds sure weren't! They were crisp and sweet as candy and it was hard to be polite about shoving them in my mouth as Phil, bursting with pride, showed us around his farm that has been in his family for five generations.


Completely certified organic, I asked Phil why he bothers with all the flowers that are randomly planted around his farm- they're pretty and all, but isn't it more important to produce food? He explained to me that the flowers serve to attract beneficial insects and to confuse those who can harm. It was fascinating. He showed us a field of clover he had planted to give his soil a rest and to regenerate it rather than pumping in chemical fertilizers. In addition to reducing our environment's toxic load and eliminating farm pollution, this low intensity farming promotes biodiversity and longevity, and yields the most flavor and nutrition for it's crops.


On this visit we struck a partnership with Phil in which he gives us all his produce that doesn't sell on his market days and we make ready to eat salads to sell at his stand at the following farmer's market. It's working out for both of us. We get Phil's exceptional produce on a regular basis and he has no waste. You can taste for yourself at the next McGrath Farm stand and know that Phil's produce is grown with respect for the land and for your health. And by the way, since the rains have subsided, Phil's beautiful strawberries are finally available as well. Can't wait to make Cake and Trifles with them!!!

Wednesday, Santa Monica Farmer's Market

Thursday, South Pasadena

Friday, Topanga Canyon

Saturday, Calabasas

Sunday, Hollywood

Tonight, 5-9

MENU:
 

Two  Types of Grilled Cheese, Three Types of Raviolis,  Lasagna Cupcakes, Crusty Baguettes & Compound Butter, Chocolate Bread Pudding. yum-OLA!

Driving & Parking Directions are Here

We Dig Diglounge's Photo

Matt Mitchell of Diglounge photographed his meal from last night's Food Truck Launch at Bar Covell. It beautifully illustrates the highlights from the menu which featured our Mojave Desert Black Pig Pork Belly Roulade with McGrath Farms Roasted Vegetables and Weiser Farm Potatoes alongside a Lamb Bolognese Lasagna Cupcake. Yum.

Next Truck Stop..... 

Yamishiro Farmer's Market, Thursday 5-9

Bar Covell, Sunday 11-2

Silverlake Wine, Monday 5-9 

Mojave Desert Black Pig

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A couple of weeks ago a small farmer in the Mojave Desert contacted us, asking if we'd like to buy one of his hormone-free Black Pigs. When you are a team such as us, united and thrilled by food, it's not possible to turn down such a special offer. 

The farmer emailed pictures of the two pigs he had, alive and eating and black. Matt chose the cross-bred Hampshire/Yorkshire "Blue Butt" male, weighing in at 165 lbs. When he arrived to us only a week later, we all gasped in awe for he had reached 210 lbs at the time of his slaughter and was delivered to our kitchen so soon after his fall that he still smelled of dirt and grain.

Matt, Taz and Migs sharpened their already sharp knives and went to work to break him down. Prone to an emotional stomach, I was expecting a disturbing pageant of gore that would prompt me to take flight but instead I witnessed a magnificent performance of respect and meditation as our three chefs quietly took their own space in the kitchen to reveal their skill and reverence for the butchery of this noble beast.

We have since used every part of this pig. Taz made Head Cheese, the two pork lions went on parties, all the bones were roasted and made into stock for Bolognese. The ribs were dry rubbed and smoked and sent to a party in Palm Springs (shout out to Phillip Lim). One of the legs was cured into Pancetta which we will put on crostini stations in the weeks to come. The shoulders were braised and barbequed for Sliders at Silverlake Wine last Sunday and the other leg was used for Tacos last night at the soft opening of our new Food Truck. 


Tonight at Bar Covell, our Truck’s official debut, one of the two Pork Bellies left will be served as a Roulade so you can taste for yourself this Mojave Desert Black Pig which gives to us such exceptional flavor that you will take pause before ordering any other type of pork again.

Bar Covell, Tonight 7-9

New Food Truck On The Streets

Did I mention we got a Food Truck?? Well.... Surprise! It's here! 

Designed by Ana Henton and wrapped by Lacey Art, this truck is a beauty! Windows Phone has taken a leap of faith with us and has sponsored this venture. They must know that Matt doesn't like to sleep and thrives on these kinds of challenges. We will be at Silverlake Wine on Mondays, Yamishiro Farmer's Market each Thursday and Bar Covell on Sundays for the kind of brunch we've all been wishing for over here on the east side. Quick, easy delicious and FUN! Tonight at Bar Covell for the grand Opening will be featured Pork Belly and Chicken Roulades among other delectables. See you there! 

Farm Fresh To You

I want to give a shout out to Farm Fresh To You. It is an organic produce delivery service that drops off a grocery box at your doorstep every week which contains a beautiful variety of seasonal veggies and fruits gathered from small organic farms. You may ask, "Why on earth would you have a box delivered to your house when you go to farmer's markets every week yourself for your catering company?"


Initially I asked Matt this same question. 


The truth is that yes, we do take great pleasure in strolling through the market's stands, discovering all of it's eclectic offerings. By making this trip each week rather than relying solely on our purveyors, we not only see for ourselves what is peaking, but we also get to cultivate relationships with the dedicated farmer's who grow the produce that we love so much. Mc Grath Farms, Schaner Farms, Pudwill Farms and Weiser Farms are teams we look forward to connecting with regularly. They gaggle over this crazy weather, how it's affecting their crops and how that translates to what they will be selling. We offer them food we make with their bounties and they in turn grant us with specialties that they grow (and raise). Our Heirloom Van explodes with ripe aroma for our drive back to the kitchen. It's truly one of the most joyful aspects of our job.


But, there's something about receiving this random box of produce away from our Eagle Rock kitchen, at our house, something we had nothing to do with picking out that is so much fun. It's like listening to the radio and an old song comes on that brings you back. Sure, you have the cd, but it's so much more thrilling to hear it spontaneously played, gently prodding you to take a moment and enjoy the surprise of it.


Rutiz Farms has been showcasing some beautiful artichokes. We didn't grab any for the kitchen, but as if Farm Fresh To You knew I was in remiss, they arrived at our door last Tuesday. They were compact and heavy for their size, all three of them. Perfect.  And they were delicately meaty and delicious for a satisfying late-night dinner. We roasted some baby fingerlings and sweet potatoes that had arrived as well, and cut up one of the five avocados, adding a touch of soy sauce. 


Much gratitude goes out to Farm Fresh To You for supporting organic farms and for filling me with gleeful anticipation for what treasures will arrive at my door in the week ahead.

ROASTED ARTICHOKES

Preheat oven to 450 F. Line a sheet tray with parchment or foil. Rub olive oil on this lining.

Peel small leaves away from the body of three medium sized artichokes. Peel it's stem and trim off the bottom of it. Then slice in half from the stem to the tip and then peel away fibrous hairs.

Place the artichokes in a pot of cold, salted water and 1/4 cup vinegar. Bring to a boil and remove from the water. 

Use your fingers to rub the artichokes with olive oil and place them, with their hearts down, on the prepared sheet tray.

Roast until crisp, about 7 minutes.

Pickled Onions

We love tacos around these parts. Migs makes them all the time for our Family Meals. He threw in some bacon over a hot skillet and then chopped onions and reheated some brisket (you can use any leftover meat or roasted veggies). Then he added some fresh corn and topped with pickled onions which are crazy easy to make and really pretty as a garnish.

PICKLED ONIONS

3 purple onions, sliced

1/4 t salt

2 oranges, juiced

1 lime, juiced

1 lemon juiced

Boil 4 cups water. Place onions in a bowl and once your water is boiling, pour it over the onions and let sit for 5  minutes. This takes out their acidity. Conversely, you can also use Sweet & Sour Orange Juice by Goya.

Strain onions and pour citrus juice over them and toss with salt. Keep refrigerated.

French Fries Are Delightful

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Words to live by.

From the blog Live.Love.Read. (which are more words to live by).

P.S. Here's how to make French Fries:

Hand-Cut Kennebec Potatoes uniformly and freeze.

Fill a cast iron skillet with peanut oil and heat to 325 F and line a sheet tray with towels. Once you have your temperature, put in some frozen potatoes. Do not cram and be sure to rotate. You just want them to go limp, then remove from oil and place on baking sheet.

Now heat your oil to 375 F and carefully place your potatoes back in the oil with some fresh sage leaves. Rotate them until they are golden brown. Remove and toss them gently with sea salt and fresh chopped parsley. 

Oh and don't forget Ranch Dressing

Thursdays 5-9

YAMISHIRO FARMER'S MARKET

THIS THURSDAY 5-9

FRESH PASTA & BREADS!!!

See you there!!

Vitamin P for Josh Lurie

We are movin on up! Yes and to the Eastside, in a De-Lux Kitchen me-o-my!!!!

Yesterday we had Josh Lurie of Food GPS come in for a look. And what's a visit to come see us without a Family Meal? Migs made his favorite, Conchinita Pibil Tacos and VERY HOT salsa, tangy jicama, pickled onions, and guacamole with grilled corn. Avocados are very special right now. Smush them up, add some lime juice, salt, pepper, cilantro, and minced shallots. The grilled corn is a nice surprising crunch. mmmmmmmm.


P.S. If ever you would like to get on Josh Lurie's good side, know that he LOVES pork and considers it a vitamin to be ingested regularly.

Directions for A Delicious Day

Paint a spicy caramel sauce on the bottom of your crust

Add roasted bananas to your pastry cream

Top with ripe banana slices

Then chantilly cream

Eat.

Family Meal, Pastrami

We can't get enough of the stuff around here. We've always got slabs of Nieman Ranch Brisket in the house so why not brine it for two weeks, Taz Style?

He covered it in a spicy crust and smoked it on our outdoor grill (see, you can do this at home and oh man, is it ever worth it!!). He put some Hickory and Bayleaf and Applewood in that cast iron skillet down there for the FLAVA and then torched it with one of those fancy creme brulee tool-dabs to create smoke before closing down the grill.

Top with some spicy dressing and sauerkraut on freshly baked bread. Boom.

Cumin Your Carrots

Is your vision shoddy? Time to reach for the bounty of carrots at the Farmer's Markets. We do a lot of Cumin Carrots in these parts. They're great for salads, cheese platters and pureed as a soup (add some veg stock to thin it out). Be sure that your cumin is not more than 6 months old.

CUMIN CARROTS

1 bunch carrots, peeled + sliced

Olive Oil

Salt and Pepper

2 T Cumins seeds

1 lemon, juiced

1 t red wine vinegar

Chives or Parsley, chopped fine

Preheat oven to 400 F

In medium bowl, toss Carrots with olive oil, making sure to coat them all with a thin layer of oil (to protect from the heat). Toss with salt and pepper.

Line a sheet tray with parchment and shingle out carrots, keeping them in one layer. Place in oven for 30-35 minutes, until caramelized.

Meanwhile place a saute pan over medium heat and add cumin seeds to toast. Once they start smelling intense, remove them. This takes about 5 minutes. Let cool and then pulverize them in a mortar and pestle or a coffee grinder.

Once carrots have caramelized, dump them into a clean bowl and toss with remaining ingredients.

 

Love Bash, Please. Love Design Sponge. Boom.

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Photo by Lauren Ross