MY TRIP TO EATALY

EATALY - THE REVIEW

 Located in Century City, California it is the perfect venue to spend an interactive evening with friends and family. My husband pleasantly surprised me with a date night to Eataly. Wow – it is everything Italiano! We arrived early to explore.

Parking
Eataly is located in Westfield Mall. Parking ($3 hourly, Max $30) - Tip, visit Gelson’s Market and purchase $5 worth of groceries and they validate for 3 hours.

All About Eataly
The first floor hosts a nice café, La Scuola (cooking school), a Gelato Bar, Cannoli Station where everything handmade. My husband and I were drawn to the gelato. I sampled some of the gelatos and found the pistachio to be AMAZING! This frozen delight is made with all natural ingredients so the color was not green like I imagined. This gelato was a tan color but the flavor so intense and strong one would not question that it was made with real cream, real pistachios. I sampled some of the gelatos and found the pistachio to be AMAZING! Randy stuck with his favorite, chocolate chip which was rich, creamy and delicious. But what surprised me was the waffle cone. It was light, crispy, cookie like and oh so scrumptious!

We ventured upstairs and I was as delighted as a kid in a toy store! The floor was overflowing with various food counters and eateries. My eyes popped to see a butchers counter, fresh fish market, a bakery (we could see the breads being made), a confectioners corner, a cheese and deli counter, fresh produce, all the pasta you can imagine and more! The eateries were clean, the staff friendly and the food is prepared as you watch. We took a pausa pranzo (lunch break) and noshed on pizza. Not ordinary, done with a soft, warm light pizza dough crust that was bake brown and crispy. Mine was topped with culatello (prosciutto type meat), fresh Burrata cheese, arugula and cherry tomatoes; Randy’s was simple, olive oil and freshly made mozzarella – both, Che bello!

The Cooking Class
Our night of culinary exploration included hands-on Homestyle Cooking Italian style. Chef Dennis (Italian) introduced the menu as we helped ourselves to a delizioso appetizer spread of Italian cheeses, meats, and breads served with endless Franciacorta presecco.

The Menu

Antipasto: Asparagi graten egg bismark con porchetta (Crisp Asparagus wrapped in Porchetta topped with a fried egg)
Primo: Tagliatelle Cotto e Zucchine (Tagliatelle with Zucchine and Prosciutto Cotto)
Dolce: Torta al Pinoli (Pine Nuts Cake

The room had 3 cooking stations accommodating 4 people each. The Chef assigned us to our station which corresponded with the menu item the station was responsible for. We happily got the Primo dish and I had my first pasta making experience.  I will share the recipes in future blogs as I will be attempting them at home for friends and family.

When all the dishes were complete the entire group sat at a long table to be served the fruits of our efforts. A new red wine was served with dinner, DiGiovanna Helios Rosso and a wine expert shared his knowledge about the wines of the evening. 

Overall Experience
The evening was Sei magnifico! It was not about any one experience but about the entire experience which included a little exploration, new cooking experiences, working with new people, learning culinary culture from qualified professionals, and just having fun. Would I do it again? YES - Anybody Game?

CICADA DINNER CLUB

If you are ever in the Los Angeles area, this is a great place to gather with a group of friends for food, fun and music! 

Arrival
If able I’ve heard a limo is the way to go – we drove and it was a breeze. As we approached the venue a valet ($10) quickly assisted us with parking the car – no hassles and no long walk. Check in was relatively simple, just be sure to have your ticket or confirmation number at hand. Our group reserved a table which was situated right near the dance floor.

Ambiance
What a fun experience! It was like walking in on a scene from “The Great Gatsby.”  There are big gold doors entry leading into vintage room with a big band stage, dance floor, tables and old style bar. It is a two level venue - huge stairs lead upstairs which has great view of the band and the dancing plus it is a perfect place for picture taking.  

The guests get into the spirit of vintage by dressing in their finest. Even more fun, many chose to dress in roaring 20’s style. 

The music changes with each show. We saw “Tino Productions” which was a variety of music from, Sinatra, Elvis and even a played a song or two from today’s favorites.  The guest the night we were attended had some ball room dance experience – they really got into the moves.

Food and Drink
The bar offers a multitude of house drinks with average price ranging $12-$17. I decided on my favorite, a dirty martini - It came without the dirty! The bar was not able to add the desired olive juice to the drink.

The menu is a set menu for one price ($59) and it offers three course meal which includes: appetizer, entrée and dessert. Each event offers a selection of chef’s specialties which is what I chose for the evening.

My appetizer, Tiger Shrimp was grilled and had a deep dark smoky taste. It was served with an arugula and melon salad with light vinaigrette dressing – a perfect start.

For the entrée I chose the Branzino (sea bass) fish.  It was a delicate filet served with purple mashed potatoes and steam spinach. I found the entrée simple, light and delightful in taste.

I finished my meal with one of my Italian favorites, tiramisu. It was a nicely plated and the flavor was as expected but I found the cake a soaked up too much coffee making it much to wet.  My husband ordered the fresh fruit so I also enjoyed the fresh berries with mint.

Overall Experience
I would say the evening was expensive, the food and drink wasn’t the best I’ve had yet the ambiance, the music and the friends I went with made the overall experience a 4 star rating out of five. It is definitely a place I would recommend for a special occasion.

@cicadarestaurant 

FIVE CHEESE MACARONI & CHEESE

When the girls were young money wasn’t so free for us. That meant a lot of casserole type dinners and Macaroni and cheese was a favorite. Should I be embarrassed, my daughters grew up on the boxed stuff – to this day they both still love it but I think my homemade version wins their hearts over blue box.

 

This is the recipe I’ve perfected over the years and the one that comforts the family on those colder winter nights.

 

Keep in mind, I ALWAYS use the cream cheese and Kaukauna cheese, but the next three cheeses may vary to what I have on hand. I prefer the Fontina, it has such a nice mild fruity flavor and melts so beautifully. The Parmesan adds that bit of nuttiness and the cheddar – it is nice and sharp and just helps with that nice orangie color!

Prepare baking dish by greasing and add macaroni.

In large sauce pan make roux with butter and flour.

Once combined and golden add cream and half and half.

Whisk until it thickens and then add Tapatio, garlic salt and nutmeg

Add cream cheese and Kaukauna cheddar cheese spread.

 

Once smooth turn off the heat and creamy add shredded cheeses.

Pour cheesy goodness over the macaroni and mix together.

For topping mix melted butter and Panko crumbs

Spread evenly over the macaroni and cheese.

Bake in a 350 degree oven for 1 hour or until brown and bubbly.

INGREDIENTS

• 16 Ounce Elbow Macaroni Large (cooked as directed)
• 3 Tablespoons Butter
• 3 Tablespoons All Purpose Flour
• 1 Cup Whipping Cream
• 2 Cups Half and Half
• 2 teaspoons Lawry’s Garlic Salt
• 1 teaspoon White Pepper
• 1 teaspoon Tapatio Sauce
• ½ teaspoon Freshly Grated Nutmeg
• 8 Ounces Cream Cheese
• 6.5 Ounces Kaukauna Sharp Spreadable Cheddar Cheese
• 1 Cup Fontina Cheese (grated)
• ½ Cup Parmesan Cheese (grated)
• ½ Cup Sharp Cheddar Cheese (grated)
• Topping3 Tablespoons Butter (melted)
• 1 Cup Panko Crumbs

PREPARATION

1. Preheat oven to 350°.
2. Prepare a 10”x15” glass baking dish by greasing with butter or cooking spray.
3. Place noodles in baking dish.
4. Place large sauce pan on low heat to make a roux with butter and flour. Mix together until a light golden color.
5. Pour cream and half and half into the roux, whisking continuously until thick.
6. Add the tabasco, garlic salt, nutmeg.
7. Add Cream Cheese and Kaukauna Cheese and continue whisking until well blended with creamy roux.
8. Turn off heat and add shredded Fontina, parmesan and cheddar cheeses.
9. Carefully pour mixture over noodles. Mix together thoroughly.
10. Topping: Combine melted butter and panko crumbs together.
11. Sprinkle topping on top of macaroni and cheese.
12. Place in oven for 1 hour or until bubbly and brown.

PISTACHIO PUDDING DESSERT

My Stepsister, Yvonne was a young mother when she came into my life and with her came a beautiful chunky little baby boy, my nephew Adrian.  Who knew these two would teach me so much in life.

Yvonne was a true “Suzy Home Maker.”  She worked outside the home, took impeccable care of her home and baby, was into crafting, cooking and liked to take a break and have a good time! Yvonne taught me how to sew, she trusted me to babysit her precious boy and she took me to my first concert, Earth, Wind and Fire…not to mention my first night club.

I appreciate all the experiences we shared. Those new skills came in handy when I had babies of my own. I was able to sew matching dresses for my two girls and adorn their locks of hair with cute homemade bows. Both daughters know the lyrics to most Earth, Wind and fire songs and coincidentally my eldest daughter was married on “the 21^st day of September.”

Yvonne also introduced me to one of the easiest sweet dessert dishes that always find itself on the buffet at each and every family gathering. It is a favorite for both girls and I think it will be carried on for generations to come.

One thing I changed in my version from Yvonne’s original list of ingredients is I exchanged pistachios for the walnuts. For me it provides the crunch needed but provides that more intense pistachio flavor. Either way it is good and extremely easy to prepare.

Four Easy Ingredients

First Combine the pineapple with its juices and the pudding

Mix them thoroughly

Add the Cool Whip and mix

Toss in the pistachios - save a few for sprinkling on top at serving time.

INGREDIENTS

• 2 Boxes Instant Pistachio Pudding
• 2 Cans Pineapple Tidbits (drained)
• 2 16 Oz Cool Whip
• 1 Cups Chopped Pistachio Nuts (could substitute walnuts)

PREPARATION

1. In a large bowl combine pineapple with its juice and pistachio pudding packets, mix well.
2. Thoroughly mix in Cool Whip.
3. Toss in and mix 2/3 of the pistachio nuts.
4. Refrigerate for a minimum of 4 hours but it is best overnight.

SIMPLE CREME BRULEE

A couple of years ago we had a cousin’s retreat. The chateaux (okay cabin) were oui oui Paree…decorated in French décor all the way down to the Eiffel tower. We really got into the spirit of the weekend by bringing our best Paris attire.

Each lady attending was to bring French delicacies to share throughout the weekend. We shared a beautiful charcuterie board with a variety of cheeses including Brie, salamis, fruits and nuts. Freshly baked breads, even a meal that included escargot!

That weekend I made my first crème brulèe. It is a simple recipe and I bought a kitchen torch to melt the sugar. Maybe that is one of those unnecessary kitchen gadgets; I don’t think I’ve used it for anything else other than crème brulèe. It is my understanding that the sugar browns and bubbles just as easily in the oven. None-the-less the torch makes this dish fun to prepare!

INGREDIENTS

• 4 cups heavy cream
• 10 egg yolks
• 1 cup granulated sugar (plus more for topping)
• 3 teaspoons vanilla extract
• 1 Tablespoon Grand Marnier

PREPARATION

1. Whisk egg yolks and sugar until creamy. Gently add cream, vanilla and Grand Marnier, don’t make bubbles – you want mixture smooth.
2. Distribute into 8 ramekins. Put ramekins into a baking dish with a water bath by filling with hot water until half way up ramekin sides.
3. Bake for 50 minutes or until knife inserted in center comes out clean.
4. Remove from water bath and let cool. About 15 minutes.
5. Evenly sprinkle the tops with sugar. With kitchen torch or broiler heat until sugar bubbly and brown. Serve within 3 hours for sugar to remain crisp.

BROWN BUTTER MEXICAN STYLE BROWNIES

These brownies won me a Blue Ribbon at the L.A. County fair! That is right, my husband and I love attending fairs and back in the day, I loved entering the culinary contests. This recipe was an original recipe that I created more than 12 years ago for a chocolate contest at the LA County Fair. It was special at the time because I added cayenne pepper...this was before it was common place to put hot spice into sweet recipes. I also browned my butter which gave it such a rich nutty flavor. If you like sweet and spicy, ooey and gooey, this is the recipe for you! Try it and tell me how it does for you. 

Grease a 9-by-13-inch baking dish with butter and dust with chocolate powder.

Melt the 2 sticks of butter in a saucepan over medium-low heat – until golden brown (don’t burn). Let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir until combined.

Add the cocoa, flour, cinnamon, chili powder, espresso, salt and baking powder and mix until smooth.

Spread the batter in the prepared pan.

Bake 20 to 25 minutes. Toothpick will test will be fudge like. Completely cool in the pan on a rack.

 

Ingredients

• 2 sticks unsalted butter (plus some for pan)
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2/3 cup unsweetened cocoa powder (plus some for pan)
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne chili powder
• 1 teaspoon espresso powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/3 cup pecans
• 1/3 cup walnuts

Instructions

1. Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter and dust with chocolate powder.
2. Melt the 2 sticks of butter in a saucepan over medium-low heat – until golden brown (don’t burn). Let cool slightly.
3. Add the sugar, eggs and vanilla to the saucepan and stir until combined.
4. Add the cocoa, flour, cinnamon, chili powder, espresso, salt and baking powder and mix until smooth.
5. Add nuts.
6. Spread the batter in the prepared pan.
7. Bake 20 to 25 minutes. Toothpick will test will be fudge like.
8. Completely cool in the pan on a rack.