Chick Pea Soup (Bon Appétit, February 2013)
It got chilly in LA again yesterday and that is enough justification for me to make this velvety-looking soup tonight.
Kit took me out for oysters (my favorite thing) on Wednesday night, so for Valentine’s Day I made him his favorite meal: a classic steakhouse dinner. But with a few twists.
Because it was Valentine’s Day, I decided to be kinda cheesy and use something red in every dish.
Wilted radicchio with blood orange, pomegranate, shallot, and a maple/balsamic dressing;
Red wine sea salt crusted grass-fed NY strip steak, pan seared with garlic and thyme in a very hot cast iron skillet;
Red wine-braised new potatoes with shallots and thyme;
Wilted broccolini with crushed red pepper and garlic;
and a local, biodynamic Syrah.
Oh yeah, and dessert, not pictured: bouchons dipped in caramelized white chocolate and sprinkled with pink smoked sea salt.
What did you make or eat for Valentine’s Day?
Getting my Valentine’s Day on with homemade chocolate-covered strawberries! This cost about $6 to make vs $24 for the pre-packaged ones from Von’s (seriously, wtf?).
And it only take about 15 mins. Oh yeaaaaahhhh
Protip: Sprinkle them with a little gray sel de fleur or other fine-grained sea salt while the chocolate sets. The salt will heighten the berry’s sweetness and the chocolate’s depth.
Cook St Helena
Goose & Gander
Volker Eisele Winery
A. Rafanelli Winery
Papapietro Perry Winery
Lamborn Family Vineyards
Charbay Winery & Distillery
Hog Island Oyster Bar, Oxbow Market
The Fatted Calf, Oxbow Market
Steak night at Ad Hoc
Oysters for Valentine’s Day
Are oysters an aphrodesiac? Who cares! Unlike most fish, oysters can be sustainably farmed and fished; oyster farmers and catchers, more than almost any other niche of the fishing industry, care about the environment oysters come from and grow in because these little bivalves don’t really have a lot of options on where they root.
Treat yo’self tomorrow with some sultry, delicious oysters…and while you’re at it, treat (another) someone special to a half dozen, too.
That time I collabed with Epic Meal Time…