Gjelina: 1429 Abbot Kinney Venice, CA (PH) 310-450-1429.
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Sunday, September 26, 2010
Gjelina
We've been back in California for well over a month and the reoccurring dinner invitation revolves around one restaurant- Gjelina. I finally made my way up to my dear friend Stella's house and we made our way to Abbot Kinney and immediately got a table at the very packed restaurant (she's a regular). The mushroom toast was divine as well as many other dishes, the decor was urban cool with funky bottle chandeliers and minimalist finishes yet a warm touch. The best part- cutie Chef/Owner Travis Lett working away in the kitchen for all to see in a big picture window. He's been featured in Vogue as seen below.
Gjelina: 1429 Abbot Kinney Venice, CA (PH) 310-450-1429.
Gjelina: 1429 Abbot Kinney Venice, CA (PH) 310-450-1429.
Tuesday, June 29, 2010
SPECIAL Guest - Julie Crosby
We are so excited to share today's guest with you! Julie Crosby is a friend of The Style Collective, check out her last guest post here. Well she's started her own blog, The Crosby Kitchen, and it's all about vegetarian (yet yummy) cooking. It's fantastic! Trust us, we're picky and these recipes rock. Here are two of our personal favorites...
Portabellos
2 Tablespoons extra virgin olive oil
2 Tablespoons soy sauce
2 teaspoons fresh ground pepper
4 portobello mushrooms, stems removed
Preheat oven to 400F.
Mix up the oil, soy sauce and pepper and rub over the mushrooms.
Baked on rimmed baking sheet for 15 min.
Caramelized Fennel & Onion
1 Tablespoon extra virgin olive oil
1/2 red onion, sliced into thin crescents
1 medium fennel bulb, thinly sliced
1/2 teaspoon organic cane sugar
1/4 cup dry red wine
1 Tablespoon balsamic vinegar salt & pepper to taste
Add oil to skillet over medium heat.
Add the onions and fennel and cook 5 min.
Add the sugar and cook 1 min.
Add the red wine and vinegar and cover, reduce heat, simmer for 10 min.
Remove lid and cook until liquid evaporates, about 5-10 more min.
Sandwiches
4 rolls (I bought whole wheat buns, but get whatever suits your fancy)
4 Romaine leaves, torn
Goat cheese or Caper Aioli or both (or for the truly time constrained: dijon and/or mayo)
To serve:
Preheat oven to 400F.
Slice mushrooms and arrange on a lightly oiled baking sheet.
Top with the fennel/onion mixture. Bake for 5 min.
Warm rolls in the oven as well, then assemble with the lettuce, cheese, etc.
.........................................................
Portobello Mushroom Sandwich with Caramelized Fennel & Onion
Portabellos
2 Tablespoons extra virgin olive oil
2 Tablespoons soy sauce
2 teaspoons fresh ground pepper
4 portobello mushrooms, stems removed
Preheat oven to 400F.
Mix up the oil, soy sauce and pepper and rub over the mushrooms.
Baked on rimmed baking sheet for 15 min.
Caramelized Fennel & Onion
1 Tablespoon extra virgin olive oil
1/2 red onion, sliced into thin crescents
1 medium fennel bulb, thinly sliced
1/2 teaspoon organic cane sugar
1/4 cup dry red wine
1 Tablespoon balsamic vinegar salt & pepper to taste
Add oil to skillet over medium heat.
Add the onions and fennel and cook 5 min.
Add the sugar and cook 1 min.
Add the red wine and vinegar and cover, reduce heat, simmer for 10 min.
Remove lid and cook until liquid evaporates, about 5-10 more min.
Sandwiches
4 rolls (I bought whole wheat buns, but get whatever suits your fancy)
4 Romaine leaves, torn
Goat cheese or Caper Aioli or both (or for the truly time constrained: dijon and/or mayo)
To serve:
Preheat oven to 400F.
Slice mushrooms and arrange on a lightly oiled baking sheet.
Top with the fennel/onion mixture. Bake for 5 min.
Warm rolls in the oven as well, then assemble with the lettuce, cheese, etc.
.........................................................
Cherry Pie
Pie Crust
2 1/2 cups organic unbleached flour
1 1/2 sticks (12 Tbsp) cold unsalted butter, cut into 1" cubes
1/4 cup cold non-hydrogenated vegetable shortening (earth balance is great)
1/2 teaspoon salt
4-7 Tablespoons ice water
Blend together above ingredients, except the water, together in food processor until coarse.
Add 4 Tbsps water and pulse.
Test a small bunch of dough and if it doesn't hold together, add 1 Tbsp more at a time until it does.
Do not overwork the dough.
Turn out onto work surface, divide into 8 portions.
Smash each portion a couple times to distribute the fat.
Then gather together to make 2 balls, and flatten each into a 5-6" disc.
Wrap tight in plastic and refrigerate 1 hour to overnight.
Filling
5 cups fresh tart cherries, pitted
1 cup organic cane sugar, more if cherries are very tart
1/2 cup organic unbleached flour
1/2 teaspoon ground cinnamon
1 teaspoon almond extract
1 Tablespoon organic cane sugar for dusting
Preheat oven to 400F.
Roll out one of your pie crust discs, fit into 9" pie pan and return to fridge.
In a large bowl, gently fold together pitted cherries, sugar, flour, cinnamon almond extract.
Pour into pie crust.
Roll out the top crust, slice into 1/2" strips and lattice the top of the pie (or try some other fancy design and send me a pic).
Fold the edges of the bottom crust over and press edges together with your thumbs.
Sprinkle top with sugar.
Place on a baking sheet and bake for 50-60 minutes or until top is golden brown and cherries are bubbling up.
I always cover the edges with a piece of aluminum foil, and remove for the last 10 min. of baking so they don't burn.
Yum.
Serves 1 -12
Enjoy!
Pie Crust
2 1/2 cups organic unbleached flour
1 1/2 sticks (12 Tbsp) cold unsalted butter, cut into 1" cubes
1/4 cup cold non-hydrogenated vegetable shortening (earth balance is great)
1/2 teaspoon salt
4-7 Tablespoons ice water
Blend together above ingredients, except the water, together in food processor until coarse.
Add 4 Tbsps water and pulse.
Test a small bunch of dough and if it doesn't hold together, add 1 Tbsp more at a time until it does.
Do not overwork the dough.
Turn out onto work surface, divide into 8 portions.
Smash each portion a couple times to distribute the fat.
Then gather together to make 2 balls, and flatten each into a 5-6" disc.
Wrap tight in plastic and refrigerate 1 hour to overnight.
Filling
5 cups fresh tart cherries, pitted
1 cup organic cane sugar, more if cherries are very tart
1/2 cup organic unbleached flour
1/2 teaspoon ground cinnamon
1 teaspoon almond extract
1 Tablespoon organic cane sugar for dusting
Preheat oven to 400F.
Roll out one of your pie crust discs, fit into 9" pie pan and return to fridge.
In a large bowl, gently fold together pitted cherries, sugar, flour, cinnamon almond extract.
Pour into pie crust.
Roll out the top crust, slice into 1/2" strips and lattice the top of the pie (or try some other fancy design and send me a pic).
Fold the edges of the bottom crust over and press edges together with your thumbs.
Sprinkle top with sugar.
Place on a baking sheet and bake for 50-60 minutes or until top is golden brown and cherries are bubbling up.
I always cover the edges with a piece of aluminum foil, and remove for the last 10 min. of baking so they don't burn.
Yum.
Serves 1 -12
Enjoy!
Friday, March 5, 2010
Friday Favorites - Restaurants
A girls got to eat! So today we bring you our three favorite local spots to pig out...
Laura's Picks
I find excuses to make the two hour trip up to LA to eat at Rustic Canyon Wine Bar and Seasonal Kitchen. It's that amazing. Chef Evan Funke's seasonal menus take advantage of current harvests and bring together a perfect compilation of southern California comfort food that is infused with love and a passion for sustainability.
Menu highlights include crispy squash blossoms with goat cheese and mint, sweet corn agnolotti, and root vegetable shepherds pie. Rustic's pastries, the creation of Zoe Nathan, are equally incredible, especially the blueberry cornmeal cake with creme fraiche whipped cream and the hot cinnamon sugar doughnuts served with vahirona hot chocolate. The wine list focuses on boutique wineries and offers twenty options by the glass that are rotated on a regular basis.
The decor is perfectly in sync with the restaurant's philosophy of sustainability and the ambiance is that of a perfect little neighborhood restaurant and wine bar where you can gather with friends to share an amazing meal and bottle of wine together. I can't think of a more perfect evening than that.
Sybil's Pick
When I want to peel off my light cotton day dresses and slip on some Loubs and a shiny lucite necklace…I head straight to Metis to dine with my girlfriends or hang with my husband.
Set in the middle of terracing rice paddies and dining under the stars is the best way to spend a warm Bali evening. Chances are you run into friends, acquaintances and everyone else here all glammed up after a creative week of work. Additionally a patisserie, private wine cellar and boutique finish off Metis to make it an all around dining destination.
And the food…did I forget to mention a hot and cold foie gras menu, escargot and one of my favorites: Home Made Potato Gnocchi, White Truffle Brown Butter, Walnuts and Sage.
Surprisingly, one of the best places spots here is the floor to ceiling Carrera marble air-conditioned bathroom to cool off and refresh from the humidity.
Bon Appétit!
Leslie's Pick
Since brunch is a religion here in NYC I had to go with my favorite afternoon Bloody Mary local. The Spotted Pig is owned by famed chef Mario Batali, restaurateur Kevin Friedman, and a handful of high-profile celebs like Jay-z and Bono. There is a private room upstairs for their high-brow clientele like the Clinton's but for us regular folks there is plenty of adequate seating on the main floors.
This gastropub, as it's called, offers food with a British flair but not a British taste. Gastropub is defined as a public house which specializes in serving high-quality food. That pretty much sums it up.
Stop in for the best burger you've ever had or indulge their Gnudies with brown butter and sage, which are like a Gnocci but even better. You can't miss the deviled eggs, they are spectacular.
Happy Eating!
Laura's Picks
I find excuses to make the two hour trip up to LA to eat at Rustic Canyon Wine Bar and Seasonal Kitchen. It's that amazing. Chef Evan Funke's seasonal menus take advantage of current harvests and bring together a perfect compilation of southern California comfort food that is infused with love and a passion for sustainability.
Menu highlights include crispy squash blossoms with goat cheese and mint, sweet corn agnolotti, and root vegetable shepherds pie. Rustic's pastries, the creation of Zoe Nathan, are equally incredible, especially the blueberry cornmeal cake with creme fraiche whipped cream and the hot cinnamon sugar doughnuts served with vahirona hot chocolate. The wine list focuses on boutique wineries and offers twenty options by the glass that are rotated on a regular basis.
The decor is perfectly in sync with the restaurant's philosophy of sustainability and the ambiance is that of a perfect little neighborhood restaurant and wine bar where you can gather with friends to share an amazing meal and bottle of wine together. I can't think of a more perfect evening than that.
Sybil's Pick
When I want to peel off my light cotton day dresses and slip on some Loubs and a shiny lucite necklace…I head straight to Metis to dine with my girlfriends or hang with my husband.
Set in the middle of terracing rice paddies and dining under the stars is the best way to spend a warm Bali evening. Chances are you run into friends, acquaintances and everyone else here all glammed up after a creative week of work. Additionally a patisserie, private wine cellar and boutique finish off Metis to make it an all around dining destination.
And the food…did I forget to mention a hot and cold foie gras menu, escargot and one of my favorites: Home Made Potato Gnocchi, White Truffle Brown Butter, Walnuts and Sage.
Surprisingly, one of the best places spots here is the floor to ceiling Carrera marble air-conditioned bathroom to cool off and refresh from the humidity.
Bon Appétit!
Leslie's Pick
Since brunch is a religion here in NYC I had to go with my favorite afternoon Bloody Mary local. The Spotted Pig is owned by famed chef Mario Batali, restaurateur Kevin Friedman, and a handful of high-profile celebs like Jay-z and Bono. There is a private room upstairs for their high-brow clientele like the Clinton's but for us regular folks there is plenty of adequate seating on the main floors.
This gastropub, as it's called, offers food with a British flair but not a British taste. Gastropub is defined as a public house which specializes in serving high-quality food. That pretty much sums it up.
Stop in for the best burger you've ever had or indulge their Gnudies with brown butter and sage, which are like a Gnocci but even better. You can't miss the deviled eggs, they are spectacular.
Happy Eating!
Tuesday, October 20, 2009
Come For Supper
The cooler weather and shorter days always inspire me to put a fire in the fireplace, dress up my table, and gather my favorite people for a family-style dinner party. Here’s my simple formula for an evening spent in with friends.
The Setting:
I love a mixture of cinnamon, orange, and celadon for fall. Lay the table with a neutral textured linen and bring in a rich palette of color with flowers, branches, and edibles like figs and pomegranates. I always find inspiration for lush and decadent arrangements from R. Jack Balthazar and love their use of florals, edibles, and succulents in these centerpieces. Finally - candles, candles, candles, everywhere! It’s the best mood lighting around and also the most flattering.
The Food:
There is nothing more inviting than trays of delicious food passed family style. For an autumn supper, start with antipasti platters composed of artisan breads, hummus, and marinated olives. Keeping in season, a glazed pork loin served with orzo with roasted winter vegetables is easy to prepare and always a crowd pleaser. For dessert, an old-fashioned apple & pear crisp a la mode is a sweet ending to a perfect meal. Ina Garten of Barefoot Contessa fame is the queen of comfort food and these recipes never disappoint.
The Drink:
You know I love me a good red but for this menu, I’m thinking of this most delicious Semillon I tried last month. Floral and fruity, the 2007 Saxon-Brown Cricket Creek from Alexander Valley would be the perfect pairing for the roasted pork and vegetables. Ah, well I’ll probably throw my favorite Miner Pinot Noir in there as well!
The Play List:
I’m thinking Matt Berninger’s (The National) super sultry voice would be the perfect backdrop for dinner. Mix in some Editors, Estelle, and Lily Allen to keep the party going after the dinner table is cleared.
Happy Entertaining!
The Setting:
I love a mixture of cinnamon, orange, and celadon for fall. Lay the table with a neutral textured linen and bring in a rich palette of color with flowers, branches, and edibles like figs and pomegranates. I always find inspiration for lush and decadent arrangements from R. Jack Balthazar and love their use of florals, edibles, and succulents in these centerpieces. Finally - candles, candles, candles, everywhere! It’s the best mood lighting around and also the most flattering.
The Food:
There is nothing more inviting than trays of delicious food passed family style. For an autumn supper, start with antipasti platters composed of artisan breads, hummus, and marinated olives. Keeping in season, a glazed pork loin served with orzo with roasted winter vegetables is easy to prepare and always a crowd pleaser. For dessert, an old-fashioned apple & pear crisp a la mode is a sweet ending to a perfect meal. Ina Garten of Barefoot Contessa fame is the queen of comfort food and these recipes never disappoint.
The Drink:
You know I love me a good red but for this menu, I’m thinking of this most delicious Semillon I tried last month. Floral and fruity, the 2007 Saxon-Brown Cricket Creek from Alexander Valley would be the perfect pairing for the roasted pork and vegetables. Ah, well I’ll probably throw my favorite Miner Pinot Noir in there as well!
The Play List:
I’m thinking Matt Berninger’s (The National) super sultry voice would be the perfect backdrop for dinner. Mix in some Editors, Estelle, and Lily Allen to keep the party going after the dinner table is cleared.
Happy Entertaining!
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