Long time. I know. Typical intro of a “blogger.” Been crazy ever since starting the new business, leaving less time for simple pleasures such as this. I still get a lot of cooking done, but that’s mostly shared through my insta as it is the fastest and easiest way to share food porn. Anyway the start for this post is because I uploaded a picture of this soup that I found that I saw from the book of face. Someone had shared a photo from this food blog called The Sensual Foodie, and it was just absolutely irresistible to not try it especially since the weather was so chilly that day. Anywho I’ve gotten several request for a recipe so here it goes!
There wasn’t a recipe yet as she is still working on it. But luckily she listed the ingredients along with a little medicinal healing qualities of the soup.
“This soup can fend off any winter cold or flu with an entire garlic bulb, ginger, chicken, thyme, bay leaf, carrots, butternut squash, shiitake, chantrelles, cannelini beans, & kale.”
Fun nutrition factoids:
You can deduce why this soup is so “healing” because of garlic’s anti-viral qualities and ginger’s ability to improve the absorption and assimilation of essential nutrients in the body.
So here is my adaptation based on her listed ingredients.
- Whole Organic Chicken (if possible have your butcher cut this into parts for you and specify it’s for a soup)
- Butternut Squash
- Shiitake & Chanterelle mushrooms
- Cannelini beans
- Fresh thyme
- Whole brown onion
- Ginger (1 whole nub)
- Whole bulb of garlic
- 1 bay leaf
- Organic whole carrots (I used 4)
- Salt & Pepper to taste
- 4 cups of vegetable broth
- 4 cups water
First prep all your ingredients. Dice your onions and chop the WHOLE bulb of garlic. Slice the carrots into medium slices. Peel the butternut squash and cut into cubes. (You will only need about a quarter to half use of the squash.) Peel and slice the ginger. Clean and slice the mushrooms. Lightly rinse your thyme.
Second, brown the onions and garlic in grape seed oil. Then toss the pieces of cut up chicken and brown. Lightly salt and pepper both sides of the chicken. Meanwhile get the vegetable stock ready into a big pot. All the left over chicken bones and cavity bone from the bird I threw into the vegetable stock and had that simmer a bit while the chicken was browning with the onions.
After the chicken has been browned enough over the medium heat, take off and place in the vegetable stock. Add all the remaining ingredients except for the kale and mushrooms as those cook the fastest. The mushrooms and kale will cook for about 10 min. Sprinkle with the picked leaves of the thyme. Simmer the soup on medium heat for about 40 min to an hour. The point it to have the vegetables soft and the chicken tender to the point where it almost falls of the bone. Salt & pepper to taste if any needed. I would do this at the end to get the full flavor of the soup and adjust from there.
The finished result. Garnish with a sprig of thyme.
Can I just say this is my favorite soup on the planet right meow? The flavors and textures just gel so well. The butternut squash and whole carrots, imparts the right amount of sweetness to the soup making it very well-rounded. It’s my new favorite one pot dish. It feels and taste great to eat it, and the left overs from the soup just get better with time as the flavors set in more. The flavor of the thyme is good and unusual for me as I have never incorporated into any of my soup makings. The shiitake mushrooms at a great texture to the soup. Overall a must-try and a sure shot for the win.
(Divine swine marinating in garlicky and rosemary goodness)
Was pretty excited about roasting these French-cut pork chops I got today. The ingredients and cooking method is simple. Rosemary, garlic, fresh ground pepper, and NY’s famous Porchetta salt that my sister and her boyfriend brought us back from their trip to NY. A simple flash searing, a pop in the oven and this divine swine is a winner. Israel and I are gonna serve it with some cheesy polenta tonight as it is one of the only staples we have left in the cupboard.
I know I haven’t posted here in a while. Been busy with the store and all…and it’s one of the first nights we’ve actually had a chance to really get down in the kitchen. Probably the only thing I truly miss out of having an abundance of time. Otherwise I’m fucking busy as hell. And all the times I was sick of cooking and wanted to be waited upon in a restaurant..well it’s the total opposite and I live for these intimate moments in the kitchen. Especially when cooking together.
- French-cut pork chops (try to get this from a butcher shop so the marbling of fat keeps the chops moist. most store bought are “lean” which tends to make the chops more dry)
- Rosemary sprigs
- Crushed/Chopped garlic
- Porchetta salt or grey sea salt and fresh ground pepper will do
- Olive oil/Grapeseed
Give it a quick marinade for about 30 min in the above ingredients. Preheat the oven to 350 degrees. Sear both sides on high heat on the stove for about 3 min each side. Then stick it in the oven for about 20 minutes. I promise no brining necessary…these bad boys came out tender, juicy, and absolutely perfection. Voila!
Bon Appeit and xo’s,
“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The more you savor it, analyze it, and discuss it with your companions, the more you compare it with other experiences.” ― Julia Child Mastering the Art of French Cooking
Giving into my inner AZN devouring crispy crunchy whole shrimp, head and all at Baco.
(Baco ‘Bazole’, Bottega Louie’s polenta with chantarelle mushrooms, Escuela Taqueria delicious Branzino fish crispy taco and baby back rib taco, Baco crispy whole shrimp with aioli, Baco flat bread chorizo pizza, Ink’s grilled Octopus with squid ink pasta)
A snap shot of what I’ve eaten this past week. Apparently Baco is numero uno in what place I choose to eat, but honestly when it’s walking distance of your loft in downtown and it’s just f-ing good, I can’t help mah-self. Nom nom nom nom…
So I was looking up Julia Child food quotes, and that classy dame is pretty whitty and funny. Who knew? I’m a fan. I agree though, the more you decide to immerse yourself in whatever is that you do and decide to share that with everyone else, it makes you that more of THEE OFFICIAL ‘knowledgeable’ person. I fool myself sometimes.
Lately, I’ve been getting at least a few inquiries a week from friends, and friends of friends in my inbox, of “Gee,
Mo (my real name) Dillon, where should I eat at such and such…” and it seems as though people may have mistaken me to be some sort of expert. Is it because I have my own column in the LA weekly? No. Is it due to my incessant food porn photos on facebook? Maybe. Nonetheless I need to start charging or having a “Ask Dear Dillon” column in the Los Angeles Times. Just sayin’.
These places are some of my favorite that I frequent and they are beyond delicious! Baco, Bottega, Escuela taqueria are great for moderately priced and unique menu dining. Escuela taqueria has amazing outside-the-box tacos such as duck confit taco, baby back rib taco, shrimp and chorizo taco, and my favorite the crispy Branzino skin fish taco (not fried). On the latter, Ink is a little on the pinky up side which is a restaurant by season 6 Top Chef contestant Michael Voltaggio in which his menu features cutting-edge trendy molecular gastronomy cuisine such as the roasted carrots with coconut ice cream to the beef tartar that looks more like a raspberry souffle.
Go there for a memorable hot valentines date. Single ladies, go there to drool over the fact that he’s an attractive, tatted up dude that knows how to give it to you straight-in the kitchen. Is there anything else better than that that exists on this planet?
Here are some links to help you on your way on which place to conquer first:
P.S. I’m sorry, but I’m giving myself a little shout out. I’m opening a new resale store boutique in the downtown Los Angeles area…and well if you follow me and live in the area, please stop by and give me a visit at www.buttonsandbowsla.com! It’s gonna be awesome!
This is where you cue in the angel choir singing.
And here I thought I was one of the only ones going nut-So, agonizing over the idea that Los Angeles, which is geographically mapped near an F-ing coast, was lacking some serious shellfish bars. Silly moi.
Now cue in our unsung heroes Dustin Lancaster and Matt Kaner of the already established Los Feliz wine bar Bar Covell, whom both have transplanted their approachable wine and beer list and nonchalant attitude to their new venture L & E Oyster Bar, a casual spot with a tightly anthologized, oyster-centric menu.
Oysters come from near and wide ranging from Carlsbad, Baja or far away Washington, Virgina. They run around a typical $2.50-$3 each or $28 a dozen.
For the squeamish non raw eaters out there, cooking methods will range and are available raw, steamed, grilled, fried and fried in a sandwich. Other shellfish include steamed mussels and clam chowder (the brothy smokey bacon kind), while the sea creature-averse can choose from a skirt steak sandwich ($18), blackened catfish plate ($16), salads or Cajun shrimp.
I have a feeling you shouldn’t come here hungry as the space is small (implying a wait) which consists of a long bar down one side of the room, about 10 tables inside with a few wine racks and lighted signs spelling out that the new residence of oysters lies in hipster haven Silverlake.
Expect the guest list roster for beer to include (Anchor Steam, Napa Smith IPA) and wine all stars (Gerard Bertrand Cremant de Limoux brut rosé , Laurent Gauthier Morgon Côte dy Py) to make an appearance.
Now let’s petition for a $1 oyster night and this can be real promising. Nonetheless L&E will prove to be a shuck above the rest! Now go!
1637 Silver Lake Blvd
As my friend Annaliese asked, “Mo, ARE THOSE BIG SQUARES OF PORK BELLY?” (yes in capitol letters)
Do I have you interested yet?
I’m only going to write about how fucking mind-blowing Baco Mercat’s ‘Bazole’ is. Chef Joseph Centeno combines cultures with his “bazole,” a blend of Mexican pozole (typically simmered with pork, dried chiles, garlic, herbs and spices) and Japanese tonkotsu ramen broth (pork stock), topped with a spike of harissa [North African hot chili sauce] for good measure. Noodles (ramen ones folks) are made in-house and is the sealer of this pazole deal. And the Thai basil makes for a herbacious life-changing experience.
I haven’t tried everything, but his flat breads, and his sandwiches is beautiful ‘dude food’ personified.
408 S Main St
Los Angeles, CA 90013
If you see it so beautifully arranged on the plate, you know someone’s fingers have been all over it.
Sometimes I like to pretend I’m French for breakfast. Had some French Camembert, Medjool dates, and Pate de Campagne…only problem is that I wish I had an actual French baguette…Sacrebleu!