My Foodie Life

My nephew, Jackson Matthew.

Hands-down, my favorite pizza in Cleveland is Geraci’s. I’m not sure if it’s the thick cut pepperoni or the spicy sausage, but this pie is simply amazing. If you’re ever in Cleveland, be sure to drop in — you won’t be disappointed.

Geraci’s Restaurant | 2266 Warrensville Ctr Rd, Cleveland, OH 44118, 216.371.5643

Pan seared chicken breast marinated in dijon mustard, parsley, thyme, dill, salt and pepper, covered with sautéed leeks and mushrooms. Aside well seasoned braised red cabbage and roasted beets, carrots and parsnips.

This recipe is an easy to execute winner. Inspired by my visit to Rustic Canyon, I’ve spent the last few weeks addicted to braised red cabbage.

Ingredients
  (1) Red cabbage, thick slices
  (1) Lemon, juiced
  (1) Tbsp canola oil
  Salt
  Pepper

Preparation
  1. Clean the red cabbage, halve the head and then cut each half into thick slices. Heat a large sauté pan with canola oil and then add the red cabbage. Season with salt and pepper and mix thoroughly.
  2. The red cabbage will release enough liquid to self-braise, so don’t worry about adding extra oil or water. After 5 minutes of stirring, cover 85% of the pan with the lid and let the cabbage cook for 20-25 minutes, stirring occasionally.
  3. At the end of the cooking process add the juice of a fresh lemon and season with additional salt and pepper.

I had delicious sushi last week with my new friend Patrick at Kippan in Beverly Hills.

Whitefish, salmon and mackerel sushi.

Spicy tuna and shrimp tempura roll.

 Kippan | 260 N. Beverly Drive, Beverly Hills, CA 90210, 310.858.0535

Thanks again to Lindsey and Gym for introducing me to this amazing appetizer/side dish. It’s absolutely delicious!

Serves: 6
Source: Giada’s Family Dinners

Ingredients
  (2) Tbsp unsalted butter, 1/2 inch pieces, plus more for baking dish
  (1) 3Lb butternut squash, 1 inch cubes
  (3/4) Cup basil pesto*
  (1/2) Cup freshly grated parmesan cheese

Instructions
  1. Preheat the oven to 350. Lightly butter an 8-inch baking dish. Fill a large pot with 2 inches of water. Set a steamer rack in the pot. Cover and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper.
  2. Spoon half of the squash evenly into the prepared baking dish. Dollop half the pesto all over the squash and sprinkle with half of the cheese. Repeat layering with the remaining squash, pesto and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with the butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes. 

* Basil Pesto Ingredients
  (2) Cups packed fresh basil leaves
  (1/4) Cup toasted pine nuts
  (1) Garlic clove
  (1/2) tsp salt, plus more to taste
  (1/4) tsp pepper, plus more to taste
  (3/4) Cup extra-virgin olive oil
  (1/2) Cup freshly grated parmesan cheese

Instructions
  In a blender, pulse the basil, pine nuts, garlic, salt and pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with salt and pepper to taste. The pesto can be made 2 days ahead. Cover and refrigerate.

Alicia and I had a laughter filled evening a few weeks back with our friends Gym and Lindsey. It’s always a pleasure spending time with the newlyweds and this evening was no disappointment.

Our Menu:
Butternut Squash Gratin with Pesto (thanks to Lindsey and Gym)
Spicy Thai Pasta
Black Bean & Edamame Salad
Herb Roasted Chicken
Braised Red Cabbage
Roasted Fingerling Potatoes

I’m going to follow up with recipes in separate posts. The below photos (chicken, cabbage and fingerling potatoes) are compliments of the hugely talented Lindsey.

I recently made my first trip to Rustic Canyon with my buddies Kareem and Traci. I had heard good things about the chef, so I naturally had high expectations for what the evening would hold. The decor was mid-century modern-ish and the atmosphere hip and cozy. The faux bois light fixtures, rich brown tables and white plates were all exquisite.

If the design and aesthetic was an A, then the food was an A+. I started with a bowl of silky french bean soup that was an exquisite backdrop to the mound of tender and succulent shredded beef that topped the dish. My main course was a piece of crispy trout stuffed with braised red cabbage resting atop a bed of lentils. The red cabbage was insanely delicious. I eat lots of cabbage on salads, but never sampled it braised. It had a mild acidity that paired perfectly with the mild trout. I was so impressed with the flavor that I made the cabbage for my friends last weekend.

An added bonus to the Rustic Canyon experience is that they proudly support farmers, ranchers and fishermen who practice sustainable agriculture. Given that we live in a city where restaurants operate in close proximity to a wide array of farms, I’m always shocked that more chefs don’t operate within the same set of principles.

Rustic Canyon Wine Bar | 1119 Wilshire Blvd., Santa Monica, CA, 90401, 310.393.7050

Appetizer: Braised Pork Belly, watercress and radish salad, port wine sauce

Main Dish: Jar’s Signature Pot Roast, carrots, caramelized onions

Jar: 8225 Beverly Blvd., LA, CA, 90048, 323.655.6566

Ingredients
  (1) Lb rack of lamb (8 ribs)*
  (1/2) Cup of extra virgin olive oil
  (2) Tbsp rosemary, fine chop
  (2) Tbsp thyme, fine chop
  (4) Cloves of garlic, minced
  (2) Tbsp salt
  (2) Tbsp pepper

* NOTE: Ask your butcher to french the rack for you. “Frenching” is the act of removing excess meat and fat from the top quarter of the bones.

Instructions
  1. Place the rack of lamb into a large resealable bag. Add the olive oil (except for 2 Tbsp), rosemary, thyme, garlic, salt and pepper and mix well. Make sure the rack is completely coated in the herb-oil solution and then chill in the refrigerator for at least an hour. Some references suggest marinating overnight, but I’ve found that an hour or two will suffice.

  2. Preheat oven to 400 degrees.

  3. Heat a large sauté pan over medium heat and add 2 Tbsp of olive oil.

  4. Remove the rack of lamb from the bag and remove as much of the coating as possible. Sear the lamb fat side down until golden brown, roughly 7-10 minutes. Turn the rack over so the fat is facing up and then place in the oven for 20 to 30 minutes. When the lamb is done, then remove from the oven and let rest for 10 minutes.