A Month's Wait for Pizza???

So who would have thought… that a pizzeria on the Westside would require making reservations one month in advance?? Whatever happened to just walking in to a great pizza place? Well, of course those places are still around for “ordinary” pizza… but if you are one with a more discriminating palate, then you had better get on that phone and make plans for next month! Ladies and gentlemen… May I present to you Pizzeria Mozza (641 N. Highland Ave., Los Angeles, CA)?! A pizzeria like you have never encountered before!! (I promise!) … Nancy Silverton, Mario Batali and Joseph Bastianich come together with their prodigious talents and culinary wherewithal to bring you this quaint establishment on the corner of Melrose and Highland (its sister restaurant Osteria Mozza right next door on the Melrose side).

Quite the buzzing place this is… busy with a melting pot of foodies waiting to take that first bite… and let me tell you… waiting a month is so worth it!

Allow me to first make mention that they have quite the wine list… all wines from Italy. So for those of you who are not quite familiar with Italian varieties, your best bet is to try the wines by the glass, and ask the bartender for suggestions. I happened to be accompanied by the expert of all things Italian, so I didn’t have to worry about what to order…I just drank the selection handed to me! Lucky girl that I am!

For starters we went with a glass of Reggiano Lambrusco - a light red wine that opens up ones appetite… so clearly best as an aperitif. We later enjoyed Quattro Mani's take on Montepulciano d’Abruzzo, and Feudi di San Gregorio Aglianico Rubrato… Both wonderful wines and complementary to our fantastic meal.

The chef sent out a complimentary appetizer, if you will. It’s called Arancini di Riso, which in essence is a ball of rice mixed with cheese and fried… accompanied by a Marinara dipping sauce… delicious! What a great start to what would turn out to be quite the remarkable meal!

From Pizzeria Mozza

For an additional appetizer we chose the FRIED SQUASH FLOWER (one of Christine’s favorites and her request!). Though this may sound a bit unusual to some, this is quite the culinary delicacy. Clearly an edible flower, the chef stuffs this delicate veggie with ricotta and mozzarella cheeses, seasons it with warm spices including nutmeg, then rolls it in rice flour and finally flash fries it! That is a bite of WOW! But be careful it is served scorching hot (BTW, how I love my food)… but don’t bite into it too quickly, I actually burned my tongue! (Don't worry... I got over the pain quite quickly! LOL) … A definite “must try”! (Good call, Chris!)

From Pizzeria Mozza

So I realize that we were at a pizzeria… and “when in Rome, you do as the Romans”… so the thing to do would be to order pizza, right? Well, I didn’t seem to think so! My senses drifted when I became aware of one of the night’s specials LAMB STRACOTTO. This is basically a slow-cooked lamb… literally! It is cooked all day and results in an extremely tender meat that melts off the bone! I am a huge fan of lamb, and given the prodigies in the kitchen who created this, I had to try it! (Of course, I figured I could try what everybody else was having! LOL) I was very pleased with my choice and a definite “must try” for those of you lamb lovers!! It was served on a bed of polenta…and can I just say? YUM!

From Pizzeria Mozza

Everyone else was pretty set on ordering the food du jour, PIZZA! So here are the table choices:

Mark (@buenospot): Speck (which is a ham similar to Prosciutto), Buffala Mozzarella, olive tapenade and oregano. This pizza is truly “to die for”! The flavors of the toppings fuse to create an unbelievable mouthful! And the crust, lest I forget, light, airy and flaky (the only “GOOD” kind of “FLAKY”! LOL)

From Pizzeria Mozza

Christine: OK… this may sound like the most absurd choice in toppings (because that is what I thought when she ordered it! LOL) … all I can say: OMG!!! Fried egg, bacon, Yukon Gold potatoes and Bermuda onions graced the top of this creation! Absolutely delicious!! Sounds like breakfast… but quite frankly could be the perfect meal at anytime of the day! Made for an excellent dinner!

From Pizzeria Mozza

Jonathan: Pizza Alla Benno was Mr. Logan’s choice! (and a great choice at that!) … this was Hawaiian pizza on steroids! Speck, pineapple, jalapenos, mozzarella and tomato topped this masterpiece! Actually… if there is such a thing as Hawaiian pizza in heaven; this is exactly how it’d be prepared! LOL! (Yes! It was that good!) …Sadly, I think we were all so preoccupied having “a Party” in our mouths… that we forgot to take a picture of Jonathan’s pizza! Shucks! I think we will have to go back to reorder it and post the picture! LOL

You would think that we were too full to order dessert after everything I just described?

Not this bunch!

We couldn’t resist the options so we decided to order two different desserts and share. I have never been the biggest fan of custard desserts, though I do have a weakness for the occasional well prepared Crème Brulee, I don’t normally opt for that type of dessert. Mark, being familiar with all things authentically Italian, as he has spent quite a bit of time in that country, insisted that we try the Panna cotta. This is in fact Italy’s version of a crème brulee, if you will. It was served with homemade almond clusters on the side and topped with fresh berries! Words cannot describe the amazing flavors in this concoction! It was truly decadent and worth every bite! I could only hope they have that available the next time I visit!

From Pizzeria Mozza

The second dessert was an assortment of the fresh gelatos they make here. A scoop of Espresso, one of Hazelnut and the other, an Italian favorite, Stracciatella. Garnished with a fresh waffle cone… for you gelato lovers… absolutely delicious… a staple dessert!

From Pizzeria Mozza

The evening was quite the charming one… amazing food, wonderful company and ever-interesting conversation! Four great friends; four true foodies at a pizzeria… but a pizzeria like no other! If at any given point you thought that CPK was as “gourmet” a pizza as you ever needed to try… that’s ok for a quick “mall” lunch… but the true gourmet pizza is on the corner of Highland and Melrose and you may have to wait a month to sink your teeth into it… but you’ll quickly get over the wait when you experience this genius food! As a matter of fact, I’d suggest you start dialing for that reservation!

Buon Appetito!!

Elle

Quick and Nutritious Breakfast

Breakfast in 10! Quick, Healthy and Delicious!

So… for all of you out there requesting healthy recipes…. I am sharing one of my favorite “throw together” recipes for breakfast!! This is great for breakfast, brunch… or just anytime that you feel like something with a bit of protein and healthy grains!

I love the fusion of flavors here… a very California dish, if you will. This is the equivalent of a great breakfast wrap… and a much healthier alternative to a burrito.

From Healthy Breakfast

Here are the ingredients you need:

2 Eggs (you can substitute 3 egg whites for a low-fat version)
1 Sprouted Wheat Tortilla (Food for Life – EZEQUIEL 4:9 brand is preferred)
2 tbsp. of Trader Joe’s Habanero Lime Salsa
1/2 of a fresh avocado (or 1 small avocado)
5 slices of Roma Tomato
1 tbsp. Grapeseed Oil
Sea Salt
Fresh Pepper

Directions

In a small skillet heat the oil (medium heat) and drop in the eggs or egg whites and scramble… cook for about 2 minutes and stir in the salsa.

Warm the tortilla lightly (I say this because Sprouted Wheat tortillas will burn quickly and if over heated they have the tendency of becoming dry and dense). Place the tortilla on a plate and neatly line up the avocado (sliced) and the tomato…light salt and pepper to taste. Add the cooked eggs and additional salsa if desired.

Fold over and cut in half.

Serves 1


SIDE NOTES

SPROUTED WHEAT: Using a sprouted wheat tortilla is the healthiest alternative to any other “tortilla” or “wrap”. The sprouted wheat is a live food, thereby, giving you the true benefit of a wheat germ. It is a “good” carb, if you will… great brain food!! It is also great for digestion and very satisfying! (I will talk about the benefits of Sprouted Wheat products on a future post… stay tuned!)

SALSA: The salsa can be replaced by any salsa you may have on hand. This TJ’s variety is simply very flavorful and nothing like the store bought varietes out there! (Sorry, but Pace Picante is not really salsa… and just the same as the New York City counterparts… that’s all marketing!) LOL … If you have homemade salsa… more power to you! I use homemade when I have it on hand (BTW, I will soon post a homemade Garden Salsa recipe for your enjoyment!)

GRAPESEED OIL: This is one of the few oils that is the healthiest to cook with, as it keeps its nutritional value even in heat. (of this… I will also share a separate post about the oils we have in our pantries, the difference in nutritional value and taste… stay tuned!)

So on a closing note… enjoy your breakfast wrap… this has become one of my quick, “on the go” breakfasts, and a favorite amongst friends!

I toast to your health! Enjoy!

Elle :)

Tis the Seasoning...

Seasoning food is a very important part of a recipe; it can make or break the dish! Growing up in a Mexican household, I learned early on that the seasoning you use to flavor a dish is as important as the main ingredients, and now as a grown up and a full-fledged foodie, I couldn’t be more certain of this. Something as simple as too little salt can take away the WOW factor of a recipe, but on the flip side, over salting a dish, will kill it altogether.

Nevertheless, thank goodness we have some pretty fantastic chefs in our culture that we can turn to for ideas on flavoring our food. In this case, I will take Emeril Lagasse and his savoir-faire for all things Cajun. Coming from the South, our friend uses all the right spices to give his creations a kick of flavor… this, my friends, is why he canned the exclamation, “BAM!” when he cooks! It’s inevitable when using all the seasonings that he uses to shout that in the kitchen!

I must admit, I am an avid fan of all shows on Food Network, and I watch as often as time permits (often using TiVo to record some of these geniuses in the kitchen). For those of you who are familiar with his culinary techniques, Emeril uses a mix of spices he calls “Essence” as a key ingredient for many recipes. I have used this mix time and time again to season everything from stir-fried veggies and salads to seasoning chicken and fish. This mix also lends itself as a great rub to marinate meats or seafood, my favorite being shrimp… I put my raw shrimp in a large sealable plastic bag, shake in the Essence, rubbing it into the shrimp and refrigerate at least an hour prior to cooking. Served alongside brown rice and veggies or accompanying a simple pasta… simply delish!

As I mentioned in a previous blog entry, I am posting the recipe, if you will, for this mixture. This gives you a good amount of seasoning mix to be able to use as a rub with a shrimp dish like the one I mentioned, or simply to share with a friend in pretty jar as a hostess gift!! (You didn’t think of that, did you?) This makes for a very thoughtful gift, and adds a personal touch to show your appreciation for the host/hostess of any occasion.

Essence of Emeril

Ingredients:

2 1/2 tbsp. Paprika
2 tbsp. Salt
2 tbsp. Garlic Powder
1 tbsp. Black Pepper
1 tbsp. Onion Powder
1 tbsp. Cayenne Pepper
1 tbsp. Dried Oregano
1 tbsp. Dried Thyme

Directions:

Combine all ingredients thoroughly.
(I recommend storing in airtight spice jars…or shaker jars for sprinkling. These jars can be found in stores like Cost Plus World Market or Bed, Bath and Beyond)

Yield: 2/3 cup

Happy cooking!!

Elle :)

On Today's Menu: A simple and healthy lunchtime salad

For many of you who are my friends on Facebook, you are all too familiar with my sharing of what I am enjoying for lunch or dinner. I have received quite a few requests to post some recipes on what I eat; but the reality is there really are no recipes to my quirky salads... I just use whatever I have to mix in that day.

I will also throw in the fact that summer is right around the corner, and I am on a mission to get back into swimsuit shape! I am a true foodie at heart, but I am also a bit of a health nut; and that shows up in the meals I prepare at home on a daily basis (or at the office)!

Lunch doesn’t have to be complicated; but it should be food that is going to not only be nutritious, it is also going to give you natural energy and be “waist” friendly!! So here is my take on what would be an “every day” salad for me!

I keep a crystal salad bowl and silverware in my office for a couple of reasons. One, I don’t like to eat on paper/plastic anything (not as appetizing to me)... nor is it very “green”, and two, it is much easier to “toss” a salad in a bowl, as opposed to a paper plate!! Tossing in crystal bowl = easy; paper plate...not so much!

From Healthy Salads

Ingredients:
A handful of salad greens (about 3 cups)
(you could use any mix… I prefer the Trader Joe’s Organic mixes).

2-4 pieces of fresh diced fruit (i.e. peaches, apricots, strawberries, avocado, bananas, mango)

2-3 tablespoons of raw nuts (walnuts, pecans, pistachios or pine nuts)

1-2 Tablespoons of Extra Virgin Olive oil

(salt and pepper to taste... Or seasoning salt)

Directions:
Place the greens in your salad bowl. Top the greens with the diced fruit of choice (as mentioned above, today I am tossing avocado, white peaches, a few strawberries and two tropical “baby” bananas). Lightly season the fruit, toss in the nuts, drizzle with the extra virgin olive oil and voila... the 5 minute lunch!

In this economy it makes more sense to take a little time to shop ahead for your weekday lunches. You will spend pennies on the dollar by preparing your own salad when compared to going to a deli/restaurant to buy a pre-made version. Also, keep in mind that the quality of the pre-made salad will not be as good as one that you prepare yourself!

On a health note: Using olive oil in lieu of a dressing eliminates preservatives and sugars that are not good for your health or your weight. Olive oil is also great for controlling your cholesterol. Flax seed oil is also a great alternative as it supplies you with much needed Omegas, and aids in proper digestion of good fat in your body and helps to eliminate “bad” fat.

Raw nuts are healthier (believe it or not) than the roasted and/or salted variety, they supply you with protein and Omegas. Check out this link so that you can read more about the added benefit of raw nuts... and you thought the nuts were just to add crunch to your salad??

On a flavor note: I use “Essence of Emeril” for my seasoning. It is a cajun mixture that is a creation of the mastermind chef Emeril Lagasse. It is available to purchase at most grocery stores, but you can make the freshest and most natural alternative, by making it from scratch. (I will post the recipe on a separate blog entry).
Using “Essence” gives any salad a spicier kick and lots of flavor!

So consider that the salad idea I just gave you is not only supplying your body with a great array of much needed vitamins, minerals, antioxidants and cancer fighting radicals, but it is low in fat, low in calories (a great friend to our waists!), friendly to your wallet... And my favorite part... it’s DELICIOUS!!

Bon appetite mes amies!! :)

Transforming Our Thoughts on Food...

Subject: Organic foods for our schools through Sustainable Gardens…

On May 19, 2009, I attended an amazing event that took place at the Aero Theater in Santa Monica, CA, with my like minded, (project manager, if you will), Mark. The honest truth is I really didn’t know what I was about to experience. But really? …Whenever Mark gets an idea to do something, it is normally on cue with a past conversation we’ve had… or a thought I’ve shared with him… or simply something that has bounced off the constant turning of wheels in this rather quirky mind of mine.

As many of you know, I have an inherent passion for food and all things focused on health. Many of you may also know that I plan on attending culinary school in 2010, in an effort to follow my passion for all things culinary and a true desire to reinvent myself in that field.

In some previous conversations Mark and I have shared, normally over something fabulous to eat, I had touched on a growing desire I have in my heart to somehow influence the new generations in how they eat, how they perceive food, and the relevance it all has to life, culture, the art of cuisine and more importantly, their health. You’ve got to love that there are those people in your life who really listen and are a true stand for your greatness, and how that greatness can serve and contribute to the lives of others. Well, in that space, Mark purchased tickets for us to attend a lecture with Alice Waters, a renowned chef, writer and activist, if you will. This was a fundraiser for a local school, Canyon Elementary, who is raising money and awareness on this idea of having a schoolyard garden. In this lecture Ms. Waters would be speaking about her journey in the Edible Schoolyard project she pioneered in Berkeley, California, where she is the chef/owner of the very renowned restaurant, CHEZ PANISSE.

Well, as I said earlier, I wasn’t quite sure what to expect, but I came with an open mind and in my heart, there was a tinge of a feeling that there was a purpose in my being there. Can I just say? I was blown away! Alice Waters took the stage with Sam Levin, the most remarkable 15 year old I have ever heard speak! Sam is a high school student from Massachusetts, who was inspired by the same vision Ms. Waters had for her Northern California town, clear across the country! In just 18 months, Sam, enrolled not only other students and his school administration, but an entire community to step into growing a garden where the students planted, sowed and harvested organic fruits and vegetables, that were then taken, cooked and served in the local school cafeterias. This not only made the children and the community a part of the process, but is single handedly transforming how these children eat and is making them aware of not only the many arrays of flavors and amazing varieties of foods available to them that are actually good for them, but also how it is relevant in the different subjects they study; math, history, science, and so on. It is in essence reeducating them about nutrition and both the good and bad effects feeding our bodies with the wrong foods will have, both short and long term. This is especially important in a culture where fast food and processed food is a normal way of life.

Sam spoke with an intense passion about this idea of having schoolyard gardens not only in his town, but around the nation and globally. He interacted with Alice in such a gracefully powerful way, that it literally moved the entire audience. As I sit here and write about this, I can’t help but get present to how moved I was as I sat there in that audience in awe and witnessed the birth of a future leader.

I applaud both Sam and Alice for their efforts in bringing this vision, not only locally, but statewide throughout California, and nationwide to the attention of our lawmakers in Washington D.C. The idea of transforming an entire generation’s thought process on food, and the re-education of the generations before them about the relevance and importance of what we put into our bodies. This vision alone can prevent future diseases and health problems that can range from heart disease and diabetes to malnutrition and obesity; problems that have affected our nation, our world, as a whole. I am truly moved, touched and inspired!

Stay tuned, as I am sure that this conversation will continue in my blog. I have yet to read the story behind this movement, written by Ms. Waters; a wonderful little book called “EDIBLE SCHOOLYARD; A Universal Idea”, which she cheerfully signed for me that evening!

Yes, I am all about eating all things decadent, but as most of us know, everything in moderation is key! Our health is something we all need to be striving to make better one day at a time. I am truly grateful for people like Alice Waters and Sam Levin; people like these two extraordinary individuals can inspire the world, one community at a time, to step up to the possibility of making a difference for our children to live healthier and fuller lives!

Thank you, Mark… for listening to my crazy thoughts and ideas in transforming the world through food! Your listening will one day be a huge contribution to others!