Wednesday, November 25, 2009

After MOCA, a Mocha at Bottega Louie's


COLLECTION: MOCA'S FIRST THIRTY YEARS


11.15.09 - 05.03.10
More than 500 art works by more than 200 artists, 1940-NOW. On the occasion of its 30th anniversary, The Museum of Contemporary Art, Los Angeles (MOCA), debuts Collection: MOCA's First Thirty Years, the largest-ever installation of its renowned permanent collection featuring more than 500 artworks by over 200 artists.....more fromt MOCA 

....A perfect Saturday, and both for less than $10
street parking in front of Louie's is $4 per hour.
MOCA, the library, and Staples Center are all nearby
Bottega Louie
700 South Grand Avenue
Los Angeles, CA 90017

Om Carrot, Pink Lentil, and Pistachio, Mint Salad

Pink lentils have a delicate flavor, and cook in 5-7 minutes, as opposed to the stronger flavored, longer cooking (40ish minutes) green lentils.  Do not boil pink lentils, a medium simmer, and not overcooking preserves the shape.  While the lentils cook shred carrots, Eastern purple, and yellow carrot mixed with the the traditional, Western orange carrots are fab in this salad, chop plenty of fresh mint, or basil as shown, or combine cilantro and mint,allow lentils to cool, add pistachios, chopped mint, combine with carrots, and toss with vinaigrette...enjoy!

this is also the beginning of an excellent veggie burger

Citrus vinaigrette: equal parts citrus juice, orange in particular, Extra virgin olive oil, and fresh mint, or basil, minced fresh ginger.


Carrots of many colors 

Tuesday, November 24, 2009

Mad Hatter Cake





Fab mad hatter cake sample! new designs to follow.  Mad Hatter Tea Party scheduled for March 2009, Topanga most likely....
creator of the above cake is unknown, pic found at Create my Event.com

Santa Monica Farmers Market CEO Flash Mob?



Santa Monica Farmers Market November 18, 1009

Did anyone else see this?
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Healthy, One Pot Lusciousness










So easy! Brown rice, short grain is best for this dish, assorted vegetables, fresh herbs, a few small pieces of fish, and a 2 quart saucepan with a lid.  Bring 2 cups of water to a boil, add one cup of brown rice, return to a boil, add root veggies, reduce heat to a simmer and cover with lid, simmer aprox 35 minutes. ...DO NOT REMOVE LID BEFORE 35 MIN*...Turn off heat, add fish, fast cooking veggies, tofu if you have it, and fresh herbs, cover, and let stand 15 minutes-with no heat...
  serve with a splash of soy sauce and a few drops of sesame oil, or a drizzle of olive oil.
As shown with cilantro, mushrooms, eggplant, green beans, carrots, and cilantro. The above dish was prepared with a cutting board, sharp knife, and a single burner hot plate in an artist studio with no kitchen.  Ingredient cost was $6.00 using sushi grade fish, and a hand full of veggies from a local Korean market.

*The secret to steamed rice is very simple, after bringing rice and water to a boil, cover and reduce heat to low, and Do Not Remove the Lid. That's it, just that easy.




   

Monday, November 23, 2009

Om Roasted Vegetables








Most any vegetable can be roasted for a fast, and delicious meal with minimal preparation time. Shown above, rough chop carrots, pink, purple and gold fingerling potatoes, and garlic, simply glazed with a drizzle of olive oil, a generous squeeze of lemon, fresh rosemary,  thyme, and a plenty of kosher salt, and fresh cracked pepper.

Heat  oven to 450,  this takes awhile, but ultra high heat is the secret to fab roasted vegetables.

Use an iron skillet if possible, heated with the oven, and roast veggies for 8-12 min, turn once during roasting time, and definitely toss the squeezed lemon in as well.

  Serve hot or at room temp with salad

Make extra, roasted vegetables are even more delicious the next day! Serve last nights roasted vegetables thinly sliced, no need to reheat, with toasted, grainy bread, such as la brea whole grain, or mix vegies with leftover short grain brown rice, parmesan, minced garlic, and splash of olive oil with lemon.
Late night feast above: roasted carrots and broccoli with brown rice, salad of spicy greens with fresh raspberry and balsamic vinegrette, heirloom tomatos, cream cheese, and Ballard Lox, lox

Tuesday, November 3, 2009