Tuesday, May 31, 2011
Kim Kardashian, Maria Shriver, + Lasagna Cupcakes
No, this isn't exactly how we make 'em, but it's sure a lot quicker!!!!!
Wednesday, May 25, 2011
Strawberries At Their Peak
Phil Mc Grath is in our minds an icon. He works tirelessly for the integrity of farmers and organic farming and part of that work is to educate the community on the importance of both so it is always such a pleasure when I must make our Monday run up to his farm in Camarillo. This week we packed in 45 flats of his prized strawberries into our Heirloom Van. As they were being picked, Phil proudly asserted that this was the "best crop" he has ever yielded. Before he planted the strawberries, he "fed" the soil by planting a cover crop of barley, peas, fava beans, and vetch which provided beneficial nitrogen for the succeeding strawberry plants. The same strawberry plants then were allowed to grow for the last couple of years to intensify their flavor. Let me just attest to that last part. My drive home was not only sweet smelling but I absolutely must have consumed several pounds of these luscious treats. I couldn't resist. They were like candy without any wrappers. My hands were already stained from eating them before any prep had begun (don't mess with a woman who has red under her nails!!).
These berries are a treasure. Thank you Phil Mc Grath.
Soon Mc Grath Farms will be selling Strawberry Jam made from our kitchen at all of their farmer's market stands. And of course, all of the above strawberry desserts will be on our Food Truck while they last!
Yamashiro Farmer's Market on Thursdays 5-9
Bar Covell on Sundays 10:30-2
Silverlake Wine on Mondays 5-10
Bar Covell on Sundays 10:30-2
Silverlake Wine on Mondays 5-10
Saturday, May 21, 2011
Thursday, May 19, 2011
Monday, May 16, 2011
Friday, May 13, 2011
Sunday Brunch
Blogger has been erasing posts today that were put up May 11. Bummer. So I just need to remind everyone that Sunday at Bar Covell will be outrageously delicious. If you desire to experience life at it's fullest, please try the PBJ + Sangria. Here's the full menu.
Thursday, May 12, 2011
Food Truck Stop
at Yamishiro Farmer's Market
come experience the gorgeous view with some wine + flatbreads!!
see map here
Wednesday, May 11, 2011
Easy + Impressive Meal
Check out our beautiful new postcard shot by Beata Bernina (we love her). Isn't it dreamy?
You can purchase our raviolis at:
and
we will be at Yamishiro tomorrow, Thurs 5-9
That's Migs + Beata + Our New Food Truck parked at Bar Covell where you can catch Sunday Brunch from 10:30-2. This photo is by Beata's fabulous husband George Simian (we love him too!).
That's Migs + Beata + Our New Food Truck parked at Bar Covell where you can catch Sunday Brunch from 10:30-2. This photo is by Beata's fabulous husband George Simian (we love him too!).
Tuesday, May 10, 2011
Monday, May 9, 2011
Sunday, May 8, 2011
Banana Fingerlings Are Our Favorite
Ohhhh, delicious Weiser Family Farms Potatoes!! Creamy and rich, they taste as if they have been injected with butter even when no such operation has occurred. You can devour them today in our Beef Brisket off our Food Truck at Bar Covell or you can go to Wednesday's Santa Monica Farmer's Market and pick some up. Slice them or dice them, coat them with olive oil, salt and pepper, then roast in a hot oven (450 F) until caramelized. Dip in Ranch Dressing or mix with sweet and sour onions (recipe below) and mayo (and bacon, ya know what I'm sayin'??!) for The Best Potato Salad You've Ever Had In Your Life!!
SWEET N SOUR ONIONS
• Slice 4 purple onions and place in bowl
• Toss with olive oil, salt + pepper + 1/2 c granulated sugar
• Place a skillet over high heat and add onions
• Cook + stir until onions absorb all of their liquid
• Add 1 c red wine vinegar, cook + stir until liquid is absorbed
• Store tightly sealed in refrigerator and use in salads, marinades, sauces, quiches, and a bazillion other things!!!
Saturday, May 7, 2011
Everything Outside Of The New Walk-In
Sometimes Migs has a heart and cares about ours. He came up with this dish for Family Meal yesterday which was made of all scraps so basically it cost next to nothing and was supremely healthy and delicious. Here's a rough recipe to follow with any of your scraps at home. Think of soup made with scraps as layers:
HEALTHY SCRAP SOUP
1. Aromatic layer: In olive oil over medium heat, sauté some aromatics (garlic, shallots, and/or diced onions) until translucent. Season with salt + pepper
2. Veg layer: Add chopped vegetables + saute until caramelized. Season with salt + pepper
3. Flavor layer: Stop cooking with some white wine or vermouth or stock, stir to pick-up taste nuggets from bottom of pan
4. Base layer: Once veggies have absorbed this liquid, add several cups of water or stock
5. Thickening layer: Add cooked legumes and/or rice. You can also add a skinned tomato
6. Heat layer: Bring to boil, then bring to a simmer
7. Optional layer: Now add cooked turkey or chicken or beef
8. Essential layer: Once heated through, eat up!
Friday, May 6, 2011
Thursday, May 5, 2011
Bread, Sweet Bread
ROASTED VEGETABLES
Uniformly slice cauliflower, eggplant, squash, yams, asparagus, and/or peppers
Place them in a bowl and toss to coat with olive oil
Add salt and pepper, toss
Preheat oven to 450F
Place aluminum on sheet tray
Add vegetables to tray (one type of vegetable per tray)
Roast until caramelized
Add sea salt
Wednesday, May 4, 2011
Monday, May 2, 2011
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