![]() ![]() Whisk dry ingredients, flour, baking soda, and salt, until combined in a bowl. Plates in hand, guests ambled down a few stairs to a lower-level lawn where a stunning table was set for 12.Ĭrème Caramel Petit S’mores Chocolate Chocolate Chip Cookie Base:īutter all sides of pan and line with parchment paper Spectacular flower arrangements of large pink peonies, purple tulips, yellow roses and clippings from a bright orange Australian shrub in the yard helped create a stunning backdrop as guests noshed on a round wooden board filled with charcuterie, cheese, dried fruit and nuts.ĭinner was served buffet style. She brought 3-inch high cookie/marshmallow creations for roasting s’mores, a coconut corn vegan pudding and a purple yam custard. Kristine de la Cruz, who owns and operates the Crème Caramel dessert emporium on Burbank Boulevard in Sherman Oaks with her husband, Sean, was charged with the après-meal sweets. He befriended Ellen and Mario after curating the beer selections at the couple’s new Mendocino Farms in Studio City he’s charged with the same responsibility on this evening. Having sold Golden Road Brewery to Budweiser, he now owns and operates four brewpubs in the LA area, including Bluebird Brasserie in Sherman Oaks. The well-known artisanal brewer Tony Yanow was also in attendance. Season generously with sherry vinegar and olive oil. Season all with salt and pepper and coat with olive oil. One Japanese eggplant with skin on, cut on bias into 2-inch-thick round pieces.Mix all ingredients together and place in small ramekin. 4 tablespoons chopped flat-leaf parsley.Serve with grilled veggies, lime and avocado wedges, fresh warm tortillas and salsa verde. Slice steak and place on platter or plate. Grill ribeye on high heat for 8 minutes on each side. Serves 1-2 Paired with Wham from 6th and Labrea Note: The leeks will crisp up slightly during the cooking process and will crisp up further as they cool.Ĭhef Antonia Lofaso’s Aged Bone-in Ribeye With Salsa Verde and Grilled Vegetables Remove immediately from oven and transfer to a paper towel-lined plate or tray. If no fryer, toss the leeks in a generous amount of oil and spread out on a cookie sheet and bake for a couple minutes or until golden brown. Add the sliced leeks to the fryer, cook until light golden brown, then remove immediately and transfer to a paper towel-lined plate or tray. If you have a deep fryer, preheat to 330. Slice as thinly as possible lengthwise to make very thin 3-inch strings/strips. Using only about 3 inches of the white section, cut in half lengthwise. 2 leeks with both hairy end and green end chopped off and discarded.Place cheese over medium heat and cook both sides until golden brown. Preheat grill, scrub the grill grate free of debris, and wipe down with a well-oiled cloth to prevent sticking. Slice cheese into ½-inch thick slices and rub with oil on both sides. Sear artichokes on all sides over a hot grill until nicely charred and the hearts are soft. Brush the artichokes generously with the garlic oil, then season with salt and freshly ground pepper. Mince the remaining 3 cloves garlic and add to the extra virgin olive oil. Use a spoon to scoop out the choke (i.e., the hairs in the center). Use a sharp knife to cut artichokes in quarters by cutting down through the stem and the body. Use tongs to transfer to a plate or cutting board, flipped upside down to drain off excess water. ![]() Cook anywhere from 15 minutes if artichokes are small (fist size) to 30 minutes if artichokes are large (grapefruit size).Ĭheck for doneness by squeezing the stem and the base. Bring to a boil.Ĭut a half-inch off the stem end, and cut off an inch or two of the artichoke tip to expose the inner layers. Smash 10 of the garlic cloves and add, as well as a few sprigs of thyme. Place a large pot of water over high heat and add handful of salt. Scatter the frizzle-fried leeks on the top of the salad to garnish.Īdd all ingredients to a blender and blend on high for 1 minute or until smooth and emulsified. Pile the salad high in the center of a platter and arrange the cooked artichokes around the base. Gently toss the greens, pickled peppers, shaved fennel and crumbled grilled Manouri with the vinaigrette until the lettuce is evenly coated. ![]()
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