March 14th, 2016

Pot-au-Feu

 

pot au feu

 

What was once know as the french middle class dinner meal has now become the “IT” dish of all classes.

 

Prep time: 10 minutes

Cook time: 2:50

Total time: 3 hours

Ingredients:

  • 1 lbs of brisket
  • 2 bone marrow
  • 3 carrots
  • 1 onion
  • 1/2 cabbage (remove hard center)
  • 2 turnip
  • 1 leek
  • 1 small bouquet of dried thyme and bay leaves.
  • Salt and Pepper to taste

Instructions:

  • Peel all the vegetables and add them to the pot.
  • Then add the brisket and the bone marrow and the bouquet
  • cover with water and cook for 2:50 at low heat (needs to foam regularly).
  • add salt and pepper to taste
  • enjoy!

 

 

March 3rd, 2016

Lentil Salad with Salmon and Tarragon

Lentil Salad

Lentil Salad with Salmon and Tarragon 

Recipe by: J.-F. Mallet

Prep Time : 5 minutes

Cook Time:  25 minutes

Total Time: 30 minutes

Yield: 4 Servings

Ingredients:

  • 7 oz of Green Lentils
  • 2 x 7 oz Salmon steaks (without the skin)
  • 8 branches of Tarragon
  • 1 tablespoon of Mustard seeds
  • 4 tablespoons  of Olive Oil

Instructions:

  • During 20 minutes cook the lentils in a large quantity of water.
  • Add the salmon and cook another 5 minutes without stirring. Drain all the liquid out and let it cool.
  • Wash and chop the tarragon.
  • Cut the salmon and mix the lentils with all ingredients, season with salt and pepper and serve.
February 23rd, 2016

We are going bananas!

Banana Bread

Today we are celebrating #NationalBananaBreadDay by cooking this delicious recipe…

Ingredients:
1/2 cup unsalted butter
1 cup granulated white sugar
2 large eggs
3 medium bananas, very ripe
1/4 cup milk
1 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chopped nuts (walnuts)
Instructions:
  1. Heat Oven & Prep Pan - Preheat the oven to 350°F with a oven rack in the bottom third of the oven. Line the loaf pan with parchment, letting the excess hang over the sides. Spray the inside with nonstick cooking spray. (If you’re using nuts now is the time to toast them in the oven for about ten minutes or until they are golden and fragrant).
  2. Melt Butter – Melt the butter in the microwave or over low heat on the stove top.
  3. Combine Butter & Sugar – Cream in mixer until fluffy or whisk by hand until combined.
  4. Add Eggs – Crack the eggs into the bowl and whisk until completely combined and smooth.
  5. Add Milk & Vanilla – Whisk into the batter until combined.
  6. Mash Bananas – I prefer to mash the bananas in a separate bowl until smooth but you can also just add the bananas right into the mixture and mash until you have them to the constancy that you like.
  7. Add Flour, Baking Soda & Salt - Measure the flour, baking soda, and salt into the bowl. Use a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible.
  8. Fold in the nuts – Gently fold the nuts into the batter.
  9. Pour Batter into Loaf Pan - Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter.
  10. Bake for 55 to 65 minutes - Place the pan in the oven. Bake until the top of the cake is caramelized with some yellow interior peeking through and a tooth pick inserted into the middle comes out clean.
  11. Cool in Pan for 10 Minutes – Allow the loaf to cool in the pan for 10 minutes allowing it to settle.
  12. Remove from Pan and Cool for 10 Minutes – Using a butter knife edge along the pan to help remove the bread and place on cooling rack for another 10 minutes before slicing.
The bread can be left covered at room temp for several days or wrapped in foil and frozen for three months.

 

 

May 20th, 2015

Bubbles & Shells – Chianina’s Steakhouse Ode To Shellfish

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Chianina, known for their nose to tail whole animal butchery and utilization gives the same care to the delectable creatures of the sea. Undeniably a steakhouse, the ocean offerings are minimal here but for good reason; each day a seafood selection is made based on what is the best, the freshest, is wild and line caught only and is a species that is not overfished (they check Ocean Watch daily). Bubbles & Shells Thursday nights is a great way to experience Chianina’s personally sourced seafood and beautifully paired sparkling wines all for happy hour prices.

Bubbles + Shells + Steak 

We were warmly greeted by a gracious hostess, romantic lighting, and soft subtle notes playing from invisible speakers. Pinot Noir Cava and an effervescent sparkling white wine was presented while we were passionately informed of the selection of oysters and clams hand picked for this particular day.  Not a huge fan of shellfish, I became undeniably excited to try them after discussing the different varieties and flavors we would be experiencing with GM Alejandro.

 

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Three varieties of oysters arrived with only a classic mignonette to accent the oyster without masking their individual nuances. The Ichiban from Washington had a subtle texture, not too salty or filmy as some oysters can be and were in fact very delicate, more so then I had experienced before. The Chefs Creek oysters also from Washington were more mild, less salty then the Ichiban and yet more savory.  Crisp, clean, and melt in your mouth tender, the Laguna Bay oysters were the most ‘oystery’ of them all.  Each had their own textures and flavors representative to where they came from. Sipping perfectly paired wines, dripping mignonette over unbelievable fresh, wild oysters is a uniquely relaxing dinning experience that was not only delicious but a perfect way to spend the evening.

 

In the midst of oyster paradise, our baked Cherry clams arrived tasting of the ocean, the accompanying flavors of fresh herbs and crispy bread crumbs only enhancing their natural flavor, not masking it.  Savory and warm, the clams were a welcomed textural contrast to the wonderfully raw oysters we began with.

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Bubbles & Shells are available all night on Thursday but we couldn’t pass up the happy hour menu and get a taste of their world class, personally raised Chianina steak. Yes, they raise the cattle themselves as it is nearly impossible to find outside of Italy. The Steak & Frites is a steal on their happy hour menu. A thick but not overpowering salt crust perfectly encases the sensational meat. Truly melt in your mouth, beyond tender, and with such a clean flavor your idea of steak will forever be changed. House made ketchup from Alejandro’s personal recipe repertoire is a great accompaniment to the black pepper and parsley frites.

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Unbelievable quality in shellfish, steak, and wines for happy hour prices is hard to find let alone at such an upscale establishment. However this is what we love about this restaurant group, every member of the team is so filled with passion and drive to bring you the best every single day regardless of the price point on the menu. Everyone at Chianina loves what they do making each visit a unique and throughly enjoyable dinning experience every time.

Going Above & Beyond

With the increasing amount of education available regarding sustainable and humane practices and an interested audience absorbing and accepting these ideas while pushing them to the next level, Chianina is on the cusp of what we hope to soon be the norm. If a restaurant group with three successful establishments, each with a different concept, can put so much care into each vegetable it grows and each animal they source while respectfully using the whole animal and supporting their community, then there is no reason other like restaurants should not have as much pride and compassion as the team at Chianina do. We hope to see their model for whole animal utilization and their unique attention to detail spread through the industry like wildfire. Until then, visit them to broaden your ideas of what it means to be a conscious carnivore and enthrall your tastebuds all with a light heart knowing you are supporting an establishment laying the ground work for our generations new standard of dinning.

Join Chianina in Long Beach  for Bubbles & Shells every Thursday night and learn more about them here!

http://chianina.com

 

March 4th, 2015

nFuse Kitchen: Local Anaheim Flavors Flow into Your World

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What do you think about when you think of Anaheim, CA? Disneyland! The Anaheim Angels! The Honda Center! Theme parks, sports, and convention centers dominate this busy inland city. Not all that far from the shimmering azure of the ocean, fresh salty air, and quaint towns that dot the coast, Anaheim is an integral part of Orange County, however it seems to be a world of its own. Locals know Anaheim has a great food scene away from the many tourist attractions; classic deli’s, old school Italian, and regional favs. nFuse Bar & Lounge in the Anaheim Marriott has taken familiar Anaheim flavors and elevated them to fresh, exciting, and indulgent dishes that can only be found in this diverse city.

 

February 5th, 2015

Let’s talk: Foie Gras

foiegratzi

It’s undeniable that chefs L.O.V.E. foie gras; it’s a world-renowned ingredient for good reason. Having the ban placed on it (California, in 2012 until January of 2015 when it was overturned) was a blow to menus, creativity, and tastebuds alike. The topic has renewed the conversations surrounding foie gras, the treatment of animals we raise for food, and the greater practices of factory farming. We know there is a right way and a wrong way to do foie, so we sauntered into our favorite gastro pub to talk to the chef and try the new foie on the block, the Foie Gras Slider with Peanut Butter and Jelly. We had some questions, and Executive Chef Tony Alcazar had some thoughts on the subject.

For the full details of our meal, check out our latest writeup for The Bottle Room.

 

February 5th, 2015

A new year at The Bottle Room; Foie-sliders and new Seasonal Creations

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Ahhhh, The Bottle Room. A long time love affair of everyone here at The Food Concierge. There have been many a good meal, good meetings, inappropriate shenanigans, and many many laughs at this happy gastropub in downtown Whittier. Happy is the perfect word to describe the vibe here. Happy chef + happy staff = happy food.

Hearing of the Peanut Butter, Jelly, and Foie Gras Sliders induced happy thoughts which is what brought us to our fav spot last weekend, but oh did we get so much more…

 

November 29th, 2014

The Thanksgiving Mega-post

turkeyday

Thanksgiving may be the most food centric holiday we have here in the U.S. Just the mention of the name ignites thoughts of golden roasted turkey, creamy butter laden mashed potatoes, tart cranberry sauce, and delectable deviled eggs. All the memories of holiday stress and hassle leaves us when we sit down at the table, a fall feast before our eyes filling our nostrils with those smells we wait all year to experience again…

…At least that is how Thanksgiving is portrayed in a Norman Rockwell photo.

And for a lot of people, they do get to spend the day with the ones they love no matter how few or how many while indulging in a home cooked meal. But Thanksgiving is one of the few holidays that traditions kind of go out the window. Yes, there will be food but is turkey always the star? Not so much anymore. Does everyone have this day off to celebrate with friends and family? Unfortunately not always. With this in mind, we gathered a collection of recipes and articles that show just how diverse this day is. Please enjoy this holiday in whatever way you do.

 

November 2nd, 2014

Inspiring, Delicious Sustainability – Introducing Tomato Sushi

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Weather you work in the food industry or you are your own culinary work of art, the chef part of us all wants to indulge in opulent ingredients. The conscious consumer in us is concerned with what we put in our bodies and what harvesting that food is doing to the environment. Slowly but surely these issues are becoming one in the same and chef’s are using their creative chops to do something about it. Master Chef James Corwell created Tomato Sushi after a sobering experience at a Tokyo fish market. Amazed at the vast rows of Blue Fin Tuna in front of him, he wondered how the ocean could keep up with our demand. He soon found out that it simply can’t.

 

October 14th, 2014

Georgia’s – For The Love of Food & Family

Cornbread

Georgia’s is a love story. A love story that is full of food and family. Momma Gretchen, as I have lovingly dubbed her, was a talented cook with a husband who got up early on the weekends to flip pancakes for the residents of the facility she worked in, just so he could spend time with the wife he adored. Cooking together over the years, high school sweethearts Gretchen and George had dreams of owning their own restaurant one day. Catering and cooking for friends and their three girls, George always supported his wife and helped out in the kitchen, strengthening their bond and solidifying their dreams. 25 years after his death, their three caring daughters wanted to see their parents dreams finally come true. Using their fathers name and adding initials from each of the girls, Georgia’s was born.