Lamb Rib Chops, Mint Sauce


Another classic food pairing – lamb with mint sauce.


Mint Sauce:
Heat equal parts rice wine vinegar and water to a boil. Add honey and a splash of tamari (soy sauce) to taste. Finish by adding finely chopped fresh mint.


Lamb Rib Chops – Cut from the Rack, Cooked to Medium with a Nice Crust:

  • Brush the cold chops with olive oil, season with salt and pepper.
  • Place them in a heated pan on medium-high heat for 4 minutes on each side.
  • Place the pan in a 400 degree oven for 4 minutes.
  • Let rest before serving.
Ladle mint vinegar sauce on to the plate, then place the lamb on top. Garnish with mint sprig.
China Pattern: Spode, Regency Series “Jasmine”
Made in England, pattern first introduced c. 1825

Wilted Baby Spinach with Dates, Bacon & Mushrooms


The addition of dates to the classic combination of spinach with mushrooms and bacon, makes this recipe extraordinary.

1/4 c. chopped onions
2 lb. sliced mushrooms
1/2 lb. chopped bacon
1/2 c. chopped dates
1/4 c. olive oil
1/2 c. rice vinegar
1 t. salt
1 T. pepper
2 lb. spinach

  • Sauté bacon, onion and olive oil until golden brown
  • Add mushrooms, cook 1 minute
  • Add dates, vinegar, salt and pepper until warm
  • Toss with spinach


Cook’s Tip: By adding more or less spinach, you can either serve this as a salad, topped with Cambozola cheese perhaps, or as a side dish to a main course, as pictured above.

Recipe by Chef Michael Shafer of Depot Restaurant. Thanks, Chef!

You can visit here for more of the Chef’s fabulous recipes.

Cha Gio

Cha Gio: Imperial Rolls also called Vietnamese Spring Rolls


We enjoyed our Cha Gio at the tiny, six table restaurant Nam’s Red Door in San Pedro, California where the menu hasn’t changed one bit in over 30 years.


Chopped pork, crab meat, black mushrooms, cellophane noodles and Asian spices wrapped in rice paper, then fried.


To assemble: wrap the spring roll in a lettuce leaf, add cucumber, mint, and cilantro, then dip in nuoc mam and, if fond of heat, add the ubiquitous Chili Garlic Sauce.
Beverage pairing: Cold Vietnamese Beer “33” Export

Also try:
Mi Xao Ga – crispy egg noodles topped with chicken and vegetables

And for dessert:
Bánh Flan

Caramel custard became part of Vietnamese cuisine through the French colonization of Vietnam. The Vietnamese way is to steam the custard as opposed to the French method of cooking in a bain-marie. Delicious, very light and fluffy.

Ăn nào! Bon appétit !

Restaurant Highlights from 2007


Whole Foie Gras
per se, New York City

To be served a WHOLE FOIE GRAS to five of us was incredible. It was not on the menu, in fact, the menu read, ” Terrine of Hudson Valley Moulard Duck Foie Gras,” but Michael offered the whole enchilada and Don, of course, said yes. So here it is presented to us on a silver platter, simply, with fleur du sel and fresh herbs. Then it was taken back into the kitchen and plated. Wow!


Pavlova
Balthazar, New York City
The Pavlova at Balthazar is baked meringue filled with yogurt and mascarpone served with a silky warm berry sauce that is made to order. The meringue dissolves on your tongue, and with the sweetness of the meringune, the creaminess of the marscapone, the tart balance of the yogurt and the heavenly warm berries, this is really exceptional.


Hebrew National Deli Dog
Yankee Stadium
Can it get much better than enjoying a hot dog and a cold beer, sitting behind home plate on a warm summer afternoon at Yankee Staduim?


Tuna and Foie Gras Roll
Caviar Russe, New York City
The. Best. Sushi. Roll. Ever.


Hamachi
Water Grill, Los Angeles
Hamachi Crudo with Champagne Grapes Preserved Meyer Lemon, Lemon Verbena and English Pea Puree


Sumac Coated Australian Barramundi with Linguicia and Grilled Calamari Strewn Israeli Cous Cous with Castelvetrano Olives

Praised by Zagat Survey as Los Angeles’ top seafood restaurant since the day it opened, Water Grill has become an institution of excellence. In service, food, presentation, décor, ambiance and overall guest experience, this Downtown favorite exceeds all expectations.
We agree.

Sirlion Burger filled with Braised Short Ribs, Foie Gras and Black Truffle
Daniel Boulud’s db Bistro Moderne, New York City

Served on a Parmesan Bun, with Pommes Frites. Power lunch!

Oysters & Pearls – Two Coasts

The French Laundry, Yountville, CA

per se, NYC

We are lucky enough to have had this signature dish of Thomas Keller’s on the West Coast at the French Laundry and on the East Coast at per se. He says, “It’s a very sensual combination.” We couldn’t agree more. Ingredients include pearl tapioca, heavy cream, creme fraiche, egg yolks, vermouth, shallots, butter, chives, and of course, oysters and caviar.

What is extraordinary about these two photos is that they were taken several months apart, one in California and one in New York. Perfection in the kitchen.


Soft Shell Crab
Caviar Russe, New York City

Soft shell crab in a cool tomato broth w/ cucumbers, chives, & Vidalia onions. The broth offered a perfect fresh balance to the fried crab.

An exceptional wine pairing was a glass of Veuve Clicquot Rose…this was one of many fabulous brunch courses at Caviar Russe in Manhattan.