Gina Lee's Bistro Archives - Page 2 of 2

2 Colorful Sides and a Mushroom Salad

Roasted Carrots, Parsnips, and Shallots

Garlicky Olives and Gremolata

Carrots, parsnips and shallots are tossed in olive oil, seasoned with thyme, salt and pepper, then roasted at 425°F for about 30 minutes.

While the veggies were roasting I made the gremolata, a mixture of chopped Italian parsley, lemon zest and minced garlic, salt and pepper to taste. Gremolata is the condiment traditionally served with Osso Bucco alla Milanese. The flavor is fresh (parsley), bright (lemon), and intense (raw garlic). A great condiment!

To serve: the roasted vegetables are topped with gremolata and garlic green olives. This excellent recipe was posted by my blogger friend, Marie, the Proud Italian Cook back in October. I am a fan of parsnips, so I added them to the recipe, plus I like the look of white parsnips mixed with the orange carrots. Thanks Marie!

French Green Beans and Yellow Wax Beans

Topped with Zesty Baby Bellas

Mushrooms are sautéed with a little butter and olive oil, then add minced garlic and season with salt and pepper, finish with a splash of white wine, squeeze of lemon juice and fresh thyme.

The mixed beans are steamed then tossed with a little olive oil, salt and pepper. To serve: top with the mushrooms. Garnish with chopped parsley. Do you like the mélange de haricots? I love the colors. Please visit here for another vibrant bean recipe.

Grilled Marinated Mushroom Salad

Gorgonzola, Grape Tomatoes, Pecans

Three Vinegar Syrup

Speaking of mushrooms, I just have to share this salad! The portobello is marinated in Worcestershire sauce, olive oil, rosemary, thyme, garlic, shallots and red wine vinegar. It is then grilled and served over a salad of mixed greens, radicchio, sprouts, grape tomatoes, Gorgonzola and pecans. Drizzled with a 3 vinegar syrup. Scott Lee reduces the 3 vinegars separately, Chinese Blush Vinegar, Balsamic Vinegar, and Seasoned Rice Wine Vinegar then he combines them to dress this salad. You can enjoy this very tasty mushroom salad at my dear friends’ restaurant, Gina Lee’s Bistro in Redondo Beach, California. See ya there!

Evelyn Dawn’s Salmon, THE RECIPE

Hi Lori Lynn

I hope this does it.

Evelyn Dawn’s Potato Crusted Salmon

Ingredients:

Salmon
Flour
Eggs
Hash Brown Potatoes
Flat Leaf Italian Parsley
Salt and Pepper

Cut Salmon on a bit of an angle into 3.5 ounce portions. Dust in Flour. Dip in Egg. Roll in Hash Browns to which you have added Salt and Pepper and coarsely chopped Italian Parsley. Put aside.

Lemon Dill Sauce:

3 cups White Wine
Juice of two Lemons and their Zest
1/2 cup of chopped Shallots
One bunch of chopped Fresh Dill
1 cup unsalted Butter

Heat first four ingredients in a sauce pan. Reduce by 1/3. When reduced, strain and slowly add 1 cup of all melted butter. This is your sauce. Keep warm.

The Salmon is pan sauteed in Olive Oil on one side, flipped and then put into a 450 degree oven for 7-10 minutes depending on how you like it cooked.

The Salmon is served pan Roasted Side up…on top of Zucchini, Yellow Squash and Carrots that have been sautéed in olive oil and Mirin (can be found in all Asian markets).

For plating…Vegetables on the bottom, Salmon on top, coat with Lemon Dill Sauce and a dash of fresh Lemon Juice. Garnish with Flat Leaf Parsley.

Enjoy!

Or you can come to Gina Lee’s Bistro in Redondo Beach and we’ll do the dishes.

Gina Lee

Evelyn Dawn’s Potato Crusted Salmon

Evelyn Dawn’s Potato Crusted Atlantic Salmon

Sautéed Vegetables and Lemon Dill Sauce

Gina Lee’s Bistro, Redondo Beach, California

THE RECIPE CAN BE FOUND HERE.

Evelyn was my grandmother-in-law.

She passed away at 93 years of age in the year 2000.

As a tribute when Evelyn passed, the proprietors of Gina Lee’s Bistro, Scott and Gina Lee, named this dish after her. They keep her memory alive daily in their fabulous restaurant, as waiters are constantly asked by new patrons, who is Evelyn Dawn and why is the salmon named for her? They are quick to tell about Evelyn; an independent woman ahead of her time, with impeccable taste, a successful businesswoman, friend, mother, grandmother, great grandmother, and educator of hundreds. Scott and Gina keep a framed photograph of Evelyn in the restaurant.

Evelyn was often asked about the secret to her vitality at her age. When someone would ask her age, she would tell them the truth, and they wouldn’t believe it. She would reply, “Do you really think I would lie and increase my age?” She had a great sense of humor too.

Scott and Gina said of the salmon dish, “This is a crowd favorite. Lots of people remember “Miss Dawn” who among other things founded Rolling Hills Country Day School. She came in the restaurant nearly daily and always had the salmon professing that the omega 3 fatty acids kept her going at top speed. We’ve had former students and teachers come in and marvel that she lives on our menu.”

Miss Evelyn Dawn

July 8, 1907 – July 16, 2000

Here’s Evelyn in her 90’s with a glass of red wine and a cigar!

Rolling Hills Country Day School was founded in 1961 by Evelyn Dawn who began educating children in the early 50’s. She bought and operated her first school in Manhattan Beach, California—a preschool. Seeing growth opportunities along the beach area, Miss Dawn sold her Manhattan Beach school and bought a new facility in Redondo Beach that also included two swimming pools. There she taught swimming and the ABC’s to hundreds of local children. Every year her preschool program grew and eventually she needed a site that would house her dream: to provide a high quality educational experience for children. In 1961, Miss Dawn, with very little assistance, broke ground on a beautiful piece of land on the Palos Verdes Peninsula and realized her dream of a Kindergarten through Grade 8 School, that is Rolling Hills Country Day School.

Today would have been her 101st birthday.