What 3 LA Pros Are Cooking At Home
During these unprecedented times creating a fresh home-cooked meal can bring both order and an immense amount of joy into our daily lives. To get some inspiration, we talked with a cocktail extraordinaire and two LA chefs on what they are currently mixing and cooking up while at home. We highly recommend getting the party started by putting on your fave playlist (we love this one), mixing yourself up a delicious cocktail, and creating that dish you’ve been dreaming about since day 3 of quarantine.
Let's Start With A Drink
Now more than ever, we all need a drink. That's why we turned to Leslie Kirchhoff, owner of Disco Cubes, a creative studio and ice company that specializes in creative cocktails and ice. Cheers!
White Negroni + Rose Cubes
Makes 1 Cocktail
What You'll Need:
1 Floral Cube (recipe below)
1 1/2 oz dry gin
1 oz Dolin Blanc
1/2 oz Suze
Place the FLoral Cube into a double Old-fashioned glass to temper.
In a mixing glass filled with plain ice, combine the gin, Dolin Blanc, and Suze. Stir for 45 seconds, then strain into the glass over the cube.
Recreating Courtney Storer's Perfect Meal
What the Culinary Director of the famous Jon + Vinny’s, Courtney Storer is making at home. Bon Appétit! Wanting more? Click here to read our chat with Courtney about what her path to becoming a chef looked like, what her favorite entrée to cook is, and how she makes her house a home. As an added bonus, Courtney cooked us up a delicious meal while teaching us some helpful tips on cooking.
Purchase chicken butterflied at a deli (preferred). If not, butterfly at home. Place pieces in between two pieces of plastic and pound thin. Heat a large skillet with 2 tbls olive oil and heat med/high temp.
In a separate shallow plate or pan. Season 2 cups of AP flour with a good pinch of salt and pepper. Dredge the chicken in flour and cook in the hot pan about 3-4 minutes on each side until golden brown. Remove from heat and cook the rest of the chicken.
To make the sauce, slice 2 shallots and 4 cloves of garlic. In a small saucepot cook the shallots and garlic in 1 tbls garlic until aromatic and slightly translucent about 3 minutes. Add in 1 cup white wine (use something you like and would normally drink) reduce for 3 minutes and add in 1/4 cup lemon juice and the zest of one lemon. Turn off the heat and with a whisk stir in 2 tbls of butter until incorporated then strain. You can then reduce the sauce to thicken to your liking of cover to keep warm until ready to serve.
When ready to serve, stir in 2 tbls capers drained of liquid) and add to the sauce. Arrange the chicken on a platter of your liking and pour over the sauce. Garnish with picked parsley leaves and lemon wedges
What You'll Need:
1 head escarole
1/4 c pomegranate seeds
1/4 c pistachios (toasted)
1 tbls honey
1 tbls dijon mustard
2 tbls white balsamic
1/4 cup olive oil
1 teaspoon salt to taste
Cracked black pepper
1 easy step, throw the above ingredients into your salad bowl!
To make the dressing:
Whisk together white balsamic, honey, dijon and olive oil. Add in salt and pepper and taste. Lastly, stir in shallots and let sit 30 min to develop flavor.
The trick for this pasta is to season the water diligently. Make sure there is enough salt in the water to season the pasta. Use a pot large enough so the pasta has enough space to double in size and not stick together. Cook the pasta (usually 8-10 minutes) tasting for al dente to be sure it is finished.
To finish the pasta, toss in a bowl with olive oil, fresh lemon zest, and pecorino cheese. Toss until well incorporated and season with salt. Portion into a serving bowl and top with grated parmesan, lemon zest and cracked black pepper. Compliments the chicken piccata really well.
Plus, the one recipe Annie Campbell thinks you need to know
"I'm craving healthy, fresh dishes so my Green Goddess Dressing is a go-to. Great for salads or as a dip with crunchy crudités." says LA-based caterer and party planning extraordinaire Annie Campbell.
What You'll Need:
2 tablespoon dijon mustard
2 tablespoon red wine vinegar
2 egg yolks
2 garlic cloves
2 teaspoons Maldon sea salt
1/4 teaspoon freshly ground pepper
1 1/4 cup grapeseed oil
1 cup parsley with stems
1 cup dill with stems
1 cup tarragon leaves
To make the dip:
In a blender or Vitamix, combine the dijon, red wine vinegar, egg yolks, garlic cloves, salt, and pepper. Blend to combine. With the motor running, slowly stream in the oil to emulsify. Then, add the herbs and blend until smooth and green.