Professional Cooking Tips!

Professional Cooking Tips! (ripped from the Interweb)

“To be a good cook you have to have a love of the good,
a love of hard work, and a love of creating.” – Julia Child

And so, here are some great professional cooking tips and tricks
that we have collected from the interweb. We love to cook!
NOTE: We learned at an early age. We had a cooking class in junior high.
We chose apartment-style living at UCSC (with a kitchen so we
could cook for ourself) instead of dormitory living and “dining-hall” food.
We are not a professional chef, but some of our cooking is pro quality.

Please check out our many recipes and other cooking related Blog Posts!
Use the links below or in the sidebar, or use the SEARCHBOX at the Top of Page.

And away we go….

ALWAYS WASH YOUR HANDS! (and wash them frequently while cooking)
CLEAN AND SANITIZE YOURSELF, YOUR KITCHEN, AND YOUR FOOD!
Learn about kitchen safety/sanitation and safe food storage and preparation.

Drink Coffee. Drink Water. (stay awake and alert, and always stay well hydrated)

Prevent the cutting board from slipping – place a wet paper towel underneath it.

ALWAYS USE A SHARP KNIFE!
Sharpen your knives before, clean your knives after.
Use a vegetable peeler for ultra-thin cuts and shaving.
Learn how to hold the knife properly!
Learn the proper knife technique for the type of food you are cutting!
(and there are great YouTube vids on “how to” cut up everything)

Heat your pans before cooking (so they are already HOT).
Preheat your oven for 20 minutes at temperature before cooking and baking.
Constant heat and proper temperature are necessary for professional cooking.

Baker’s Tip: Put a bowl of water inside the oven when baking.
The steam will help make a nice crispy bread crust.

Use eggs and butter at room temperature when making dough.
Take the eggs and butter out of the fridge the night before.

Caramelized sugar for baking.
Slightly frying the sugar will add a note of caramel to baked goods.
Heat sugar for one hour for a hint of caramel flavor,
or heat for up to five hours to create a deep and unique aroma and taste.

Try to eat healthy, well-balanced meals.
Add healthy fats, cut sodium, bump up your fiber,
and aim for a variety of colors on your plate.
(but never sacrifice good food for a bad “diet”)

Cook your aromatics first. 
Cook onions with salt. Add salt to reduce the smell. It will also cook them faster.
Add onions while the food is cooking.
Onions need time to develop their sweet flavor profile,
so they are one of the first ingredients to add to the pan.
NOTE: Garlic burns easily and the taste will turn bitter, so don’t add it early.

Know when to add the herbs. 
Add dried herbs while cooking to enable the flavor to infuse the dish.
Fresh herbs should be added after the food is done cooking.
Fresh herbs will turn bitter if overcooked.

Use both salt and acid when seasoning.
Add the salt to your dish while you cook,
not before (and taste frequently) to avoid over-salting.
Use sugar as a seasoning.
It counteracts sour taste and will add a pleasant and rich flavor.

“The more you know, the more you can create.
There’s no end to imagination in the kitchen.” – Julia Child

Add a dash of high-quality extra virgin olive oil to enhance your dish.
But don’t use olive oil in everything. Use pure vegetable oil for cooking.
Olive oil burns easily! It is not good for high-temp cooking and frying.

Brine your Meat! Brining makes for juicy meat.
Create a juicy texture and infuse rich flavor, and minimize
the chance of the meat drying out or being overcooked.

Marinate meat or fish in a plastic bag.
This ensures the meat or fish is coated evenly.
(also makes for an easy cleanup)

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“Life, like a cookie jar, would soon be empty
if you continued to accept the good things it offers
and put in no good things in return.”
– Sou Chan (from The House of Chan) 1952
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Cook steaks that are at room temperature and they will cook more evenly.
And not all cuts of meat take the same time to cook!
For quick cooking, choose tenderloins and steaks.
For longer and slower cooking, use a roast, brisket, or shoulder cut.

Cook steak without oil by placing it on its side when cooking.
Cooking meat on the side renders the fat and will add more flavor.
It will also create a nice crust for the edges.

Make burgers juicy by placing ice cubes in the middle of the patties.
Right before grilling, press a small piece of ice into the center of patty.
This prevents it from drying out while cooking.

Read our previous Blog Post “Where’s The Beef?”

Heat the saute pan to a high temperature before searing meat or fish.
Pre-heat your pan and Don’t crowd the food when searing.
High heat is needed for perfectly seared meat and fish.
Do not to crowd the pan because it will lose the high cooking heat.
Place fish in pan with the skin side down first.
The high temp will quickly sear the skin and prevent it from sticking.

Use mayonnaise on fish to get a nice tasty crust.
Paint a small amount of mayo onto the fish with a pastry brush
and then season with salt before grilling. This will make a nice golden crust.

Make scrambled eggs creamy by adding mayonnaise.
Just add a teaspoon of mayo, it won’t change the flavor of the eggs.

Use sour cream to make great pancakes.
Add 2 tablespoons of sour cream to the pancake mix.
It will make the pancakes tasty and fluffy.

Peel hard boiled eggs fast and easy!
Just add a little baking soda before you boil them.
You can also use vinegar.
Both ingredients get inside the eggshell, and will make them peel faster.

Use a large frying pan instead of a big pot when cooking pasta.
The wider area of the pan will heat the water faster.
Pick the right size pan for the amount of pasta being cooked.
Add a little olive oil and salt the pasta to taste after the water is boiling.
The salt will season the pasta.
The oil prevents the pasta from sticking and adds flavor.
Cook pasta in the sauce to finish.
The sauce will coat the noodles and they will absorb the flavor.
If the sauce is too thick, just add a little pasta water to create the thickness desired.

“Chef” with Jon Favreau, John Leguizamo, and Bobby Carnavale

Dry boil potatoes before mashing.
After boiling, remove potatoes from water and place in a clean heated pan.
Make sure they don’t cook anymore. Once dry, mash them.

Make Roasted Garlic in the microwave.
Place a whole bulb of garlic in a small bowl with a little oil and water.
Wrap the bowl in plastic wrap before microwaving. Cook until the garlic is soft.

To cook a perfect egg, you will only need three things: 
a thick-wall frying pan, a 1/2 tablespoon of butter, and an egg.
Cook for 4-5 minutes over a low heat. Don’t forget to add a pinch of salt.
Remember, eggs will continue to cook after being removed from the pan!

TIP: Use an egg slicer to cut and slice fruits.

Fruit! Fruit! Fruit!

Read our previous Blog Post “Fruit! Fruit! Fruit!”

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“Eat, drink, and be merry!
For tomorrow we diet.”
– framed on the wall of my Aunt’s Sonny’s kitchen
May her memory be a blessing!

Please FOLLOW us on Twitter if you haven’t yet.
LIKE us on Facebook. Subscribe to our YouTube page.

READ OUR PREVIOUS BLOG POSTS!
THEY ARE FUN AND YOU MIGHT LEARN SOMETHING!

Use the links below to FOLLOW and LIKE us on other social media!
RIGHT CLICK and “OPEN IN NEW WINDOW” TO VIEW LINKS>

https://joshwilltravel.wordpress.com/2017/01/17/wheres-the-beef/

https://joshwilltravel.wordpress.com/2017/01/24/fruit/

• FUN COOKING RECIPES!
• FUN COOKING RECIPES 2
• FUN COOKING RECIPES 3
• New Recipes for Spring 2021!

Read our previous Blog Post “Disney’s Secret Recipes”>
http://wp.me/p3dhVM-6Xo

Read our previous Blog Post “Kentucky Fried Chicken’s Secret Recipe?”>
https://joshwilltravel.wordpress.com/2016/08/26/kentucky-fried-chickens-secret-recipe/

Read our previous Blog Post “New Recipes for Winter 2020!”>
https://joshwilltravel.wordpress.com/2020/12/17/new-recipes-for-2020-2/

Read our previous Blog Post “New Recipes for Spring 2020!”>
https://joshwilltravel.wordpress.com/2020/03/09/new-recipes-for-2020/

Read our previous Blog Post “And More and More Recipes!”>
https://joshwilltravel.wordpress.com/2018/11/21/and-more-and-more-recipes/

Read our previous Blog Post “Even More More Fun Cooking Recipes!”>
https://joshwilltravel.wordpress.com/2017/04/06/even-more-fun-cooking-recipes-2/

Read our previous Blog Post “EVEN MORE FUN COOKING RECIPES!”>
https://joshwilltravel.wordpress.com/2017/01/30/even-more-fun-cooking-recipes/

Read our previous Blog Post
“Cooking With Kenny Rogers – DOLE Cookbook Recipes”>
http://wp.me/p3dhVM-6Yk

NOTE: Our “Disney Secret Recipes” Blog Post is very popular.
We are getting lot of traffic from Pinterest and other foodie sites!
Please enjoy our recipes! LIKE and FOLLOW us!
Check out our other Blog Posts! Lots of FUN STUFF and hidden gems!

RETURN TO HOMEPAGE> http://www.joshwilltravel.wordpress.com
LIKE & FRIEND us on Facebook> http://www.facebook.com/joshwilltravel
FOLLOW us on Twitter> http://www.twitter.com/joshwilltravel
NOTE: Periscope is done as of March 31st, 2021. And they killed themselves. SAD.

Have you seen my IMDB? http://www.imdb.com/name/nm0918756/

RIGHT CLICK AND “OPEN IN NEW WINDOW” TO VIEW OUR YOUTUBE PAGE!>
The “JoshWillTravel AdventureScope” is now available on Youtube!
https://www.youtube.com/channel/UCoP3QQfRTfD-2eABWVd-JwQ

“Fat gives things flavor.” – Julia Child

“The only time to eat diet food is while you’re waiting for the steak to cook.”

“Learn how to cook! Try new recipes!
Learn from your mistakes! Be fearless! And above all have fun.”

“The only real stumbling block is fear of failure.
In cooking you’ve got to have a what-the-hell attitude.” – Julia Child

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“Your body is not a temple, it’s an amusement park.
Enjoy the ride.” – Anthony Bourdain

Anthony Bourdain RIP (June 25, 1956 – June 8, 2018)
May his memory be a blessing!

_________

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JoshWillTravel’s Collected Recipes for Summer 2021

JoshWillTravel’s Collected Recipes for Summer 2021
“Eatin‘ good in the neighborhood!”

WELCOME TO JOSHWILLTRAVEL!
We are getting a lot of traffic from Pinterest.
Please enjoy this page and these recipes
and then check out the rest of our Blog!
(use the links at the bottom of the page
or the SEARCH BOX at the top^^^^^)

CHECK OUT OUR LINKS TO PREVIOUS BLOG POSTS
AT THE BOTTOM OF THE PAGE FOR MORE RECIPES!

“I will gladly pay you Tuesday for a hamburger today.”

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Mullah’s Chai Recipe!
yes this is it, and you make it to taste
(from the “Buck & Mug” with Don Brown’s blessings)
from the Teahouse of Mullah Nezzuradin’s Donkey

Ingredients:
Black Tea
Fresh Cardamom
Fresh Ginger (grated or sliced)
Fresh Mint
Honey (optional)
Milk/Cream (optional)
Lemon (optional)
Sugar (optional)

Directions:
In first pot, boil fresh cardamom and sliced fresh ginger for a few minutes.
Drain the seasoned hot water into large teapot.
In a second pot, boil water, remove from flame,
Steep black tea and mint for 3 minutes.
Combine in teapot, serve, and finish off with honey and milk or cream.
Lemon and sugar are optional. Enjoy it!

Teahouse of the Mullah Nezzuradin’s Donkey, Agoura 1984

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Carnation Cafe and Ice Cream Parlor’s Fiesta Salad

Ingredients:
Lettuce, Diced Roast Beef, Fritos Corn Chips, Kidney Beans, Grated Cheese,
Diced Tomatoes, Sliced Avocado, and Choice Of Dressing.

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Chinese Chicken Salad (just add chicken)

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Old Fashioned Beef Stew

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Spaghetti Pie

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How to Butcher a Kangaroo:

NOTE: Kangaroo meat is very lean and high in protein, essential B vitamins,
iron, zinc, omega-3 (an essential nutrient associated with fish),
and omega-6 fatty acids, and is very low in fat (only about 2%)
But the meat also has a high concentration of conjugated linoleic acid (CLA)
which has been associated with the build-up of arterial plaque,
and can lead to cardiovascular disease, heart attacks and strokes.

Kangaroo was always eaten by the aboriginal Australians, and the
meaty tail, roasted in a pit of hot embers, is considered a delicacy down under.

Kangaroo Meat is illegal in the state of California!

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Stuffed Camel (Don’t try this at home!)

(seriously, DO NOT TRY THIS AT HOME!)

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Don’t Eat Horse Meat! 
Horse meat is illegal in the states of California and Illinois.

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Fried Rice with Minced Beef

Ingredients:
1/2 pound minced beef
iceberg lettuce, shredded
2 eggs, lightly beaten
2 spring onions, finely chopped
2 bowls white rice, preferably leftover and reheated
2 tsp light soy sauce
salt, to taste
sugar, to taste

Marinade:
1 Tbsp light soy sauce
1 tsp cornflour
1/4 tsp chicken powder
2/3 tsp sugar
1 tsp water
1/2 tsp vegetable oil
1/2 tsp shaoxing wine
a pinch of pepper

Method:
Marinate minced beef with marinade for 15 minutes.
Heat oil over medium. Cook beef until 80% done. Set aside.
Add some oil again. Stir in beaten egg. Stir constantly until 60% done. Add rice, preferably reheated beforehand as it’d shorter the cooking time. Quickly stir fry evenly. Sprinkle salt and sugar to taste. When the rice is really hot thoroughly, add light soy sauce.
Toss in beef. Continue to cook and combine well. Add shredded lettuce and spring onion until softens. If you’d like to taste the crunchy veggie, then don’t fry too long. Serve hot.

Combination Fried Rice:
First, when it comes to fry rice, we have to use leftover rice because you don’t want any soggy rice. Mixing with all the other vegetables and meat, the rice would be just right, not so dry or soggy.
Second, use as many favorite ingredients as you like. There’s no only one rule to combine ingredients for fried rice. So, be creative and enjoy whatever you like.
Third, the right order is to pan fry eggs, then followed by rice. Many people make the mistake to put in rice first, then pour in whisked eggs. This would make the rice soggy and mushy by absorbing the egg mixture.
Last but not least, don’t stir fry all ingredients with rice in the first place.You have to sauté the meat and vegetables separately. Then combine with the fried rice when it’s nearly done. Simple and easy

Ingredients :
3 bowls leftover rice
1 onion
1 sausage (I used Continental Frankfurt this time)
1 slice ham
6 mushrooms
1/2 cup green peas
3 eggs, whisked

Seasoning:
1 tablespoon light soy sauce
A pinch of black pepper, to your taste
salt, to your taste
sugar, to your taste

Method:
Blanch green peas in boiling water for 2 to 3 minutes. Drain and set aside.
Cut onion, sausage and ham into small cubes. Slice mushrooms.
Heat 2 tablespoons of cooking oil and sauté onion on medium-heat pan, add in mushrooms until tender. Put in green peas and sauté for 2 minutes. Set aside.
Heat pan on medium heat, sauté sausage and ham until light brown. Dish up.
Clean the pan with a piece of kitchen towel. Add 2 tablespoons of oil, pour in whisked eggs. When the egg mixture is half-way cooked through, add in leftover rice. Stir well for about 10 minutes on high heat. When all rice is evenly heated up and mixed well with the eggs, add in onion, green peas and mix well. At last, add the sausage and ham. While stirring all ingredients together, generously sprinkle salt, sugar and black pepper. Drizzle the soy sauce all around the rice and toss. Taste it by yourself. When you’re satisfied, it’s done.

Tips:
You can use whatever greens you like, for example capsicum, celery. Other meat, like chicken, shrimp, beef or BBQ pork can be good choice too.
If you preheat the chilled leftover rice in a microwave beforehand, it would shorten the cooking time. Save your energy~
Enjoy your fried rice!

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Old Fashioned Chicken Pie

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Edible Flowers
Chrysanthemum, Dahlia, Dandelion, Elderflower, Hibiscus, Lavender,
Lilac, Marigold, Pansy, Peony, Snapdragon, and Sunflower
(and read our previous Blog Post “Dandelion”)

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Coffee Break!
(read our previous Blog Posts about “Coffee”)

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Thanksgiving 2015 – Baking (the night before)

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Soft Oatmeal Cookies – Makes 2 dozen

Prep Time:15 minutes (then chill dough for at least one hour)
Bake Time 10 minutes

Total Time: ~2 hours

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Ingredients:

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour 

1 teaspoon baking soda

1 teaspoon salt

1 ½ teaspoons ground cinnamon

3 cups quick cooking oats

Option: add a cup of raisins or nuts

Directions:
In a medium bowl, cream together butter, white sugar, and brown sugar.
Beat in eggs one at a time, then stir in vanilla.
Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture.
Mix in oats. Cover, and chill dough for at least one hour.
Preheat oven to 375 degrees F
Grease the cookie sheets with vegetable oil or shortening
Roll the dough into 1″ balls, and place 2 inches apart on cookie sheets.
Flatten each cookie with a fork dipped in sugar.
Bake for 8 to 10 minutes.
Allow cookies to cool on baking sheet for 5 minutes
before transferring to a wire rack to cool completely.

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Sugar Cookies!

Ingredients:
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F.
In a small bowl, mix flour, baking soda, and baking powder. Set aside.
In a large bowl, cream the butter and sugar until smooth. Beat in the egg and vanilla.
Add the dry ingredients (flour, baking soda, and baking powder) and mix well.
Roll dough into teaspoon sized balls, and place them on ungreased cookie sheets.
Bake 8 to 10 minutes (or until golden).
Let stand two minutes before moving the cookies to a wire rack to cool.
Decorate with candies or icing or crystalline sugar if desired.

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Candied Orange Peel
Strips of orange peel cooked in sugar syrup until they are soft and chewy.
They can be sugar coated or dipped in chocolate for extra fun.

Ingredients:
3 Oranges – navel or Valencia
2-1/4 Cups Sugar (granulated)
1-1/8 Water
Sugar for coating and/or Chocolate for dipping (optional)

Directions:
Prep and Blanche the Peel:
Rinse  and clean three navel or Valencia oranges.
Cut the top and bottom off each orange. Score the skin into quarters.
Remove the skin (both peel and pith). Cut into strips about ¼” wide.
(eat or save the peeled oranges for other use)
In a medium saucepan, place the strips of peel and cover with cold water.
Blanch the peels: Bring the water to a boil. When the water boils, drain the water from the orange peel strips. Rinse in fresh cold water. Repeat at least two more times.
Blanching removes any bitter flavor in the orange peel. (TIP: Blanch the peels 4-5 times).
Drain the water and place the peels in a bowl.

Sugar Syrup:
Use the same saucepan, and whisk together 2-¼ cups sugar and 1-⅛ cups water.
Bring the mixture to a simmer over a low heat.
Cook 8-9 minutes at a constant simmer, adjust the heat, and make sure it doesn’t boil.
Add the orange peel. Cook about 45 minutes to 1 hour on medium-low heat, until the white pith is translucent (not white), adjust heat as needed – maintain the simmer, keep from boiling.
Swirl the pan occasionally to make sure that all of the peels get covered with syrup.
DO NOT STIR, this will cause crystallation.
Drain the cooked syrup from the orange peels – (set aside and save for another recipe).
Toss the peels in a bowl of sugar to coat, or dip in melted chocolate and let set. (optional),
Transfer to a drying rack. When they are dry, store them in an airtight container.

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White Chocolate Lemon Truffles

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Easy Chocolate Truffles

Ingredients:
1 can of Sweetened Condensed Milk (8 oz)
1/2 cup Cocoa Powder
Cocoa Powder for dusting
(optional: add powdered sugar to cocoa powder for dusting)

Directions:
Warm the condensed milk in saucepan over low heat
(WARNING: it will burn if the heat is too high)
Remove from heat and add cocoa powder (sift to remove clumps)
Mix well until firm (like frosting)
Place in a plastic wrap lined pan, cover, and form into desired thickness
Refrigerate for 2-3 hours (wrapped in plastic wrap)
Spread cocoa powder on cutting board
Place unwrapped chocolate on cocoa powder
Dust the top with cocoa powder
Cut into squares, and round the edges (or form them into shapes)
Finish with cocoa powder and serve

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Easy Chocolate Fudge

Ingredients:
1 can of Sweetened Condensed Milk (8 oz)
1 bag of Chocolate Chips
(substitute semi-sweet, milk chocolate, or white chocolate chips as desired)
(optional: add chips, nuts, caramel, peanut butter, marshmallows, other flavors
and spices – mint, cayenne, etc., or candy – M&Ms or cut up candy bars as desired)

Directions:
Melt the Chocolate Chips in a double boiler over low heat
Add the Sweetened Condensed Milk and mix well
(WARNING: it will burn if the heat is too high)
Remove from heat
(add additional ingredients as desired and mix well)
Pour into a tin-foil pan or plastic wrap lined dish and refrigerate until solid
Cut into squares and serve

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“Jailhouse Pie”
(from Lifetime’s “Cellmate Secrets”)

Ingredients:
Non-dairy powdered creamer
Packet of Kool-Aid (choose your flavor)
Oreo Cookies or other filled sandwich cookie
(use the center filling in the pie mix, save the cookie pieces for the crust)
Sprite or 7-Up (or any other liquid beverage that pairs with the Kool-Aid)

Directions:
Combine creamer, Kool-Aid, and cookie filling in a large bowl
Add liquid in small amounts and mix well until viscous
Pour into small bowls, lined with the sides with the cookie pieces
Refrigerate until firm and serve
(Optional: Top with whipped cream or Cool Whip)

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Frozen Banana with Chocolate Sauce
(so simple, and so good)

Ingredients:
Banana (frozen)
Chocolate Sauce

Directions:
Remove frozen banana from the freezer, let thaw 15 mins
Peel the banana (you may have to use a knife to remove it all)
Slice frozen banana into 1″ thick pieces and place in small bowl
Top with chocolate sauce and serve immediately

NOTE: Bananas should be put in the freezer just as they ripen,
for best dessert results. Even a banana that is a little green is okay.
(freeze a number 5-9 banana on the picture chart)

Tip: To prevent bananas from turning brown too fast,
wrap a piece of tinfoil around the top of the bunch.

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S’mores, S’Mores in a Cone, and “The Cookie Monster”
(you don’t have to just use graham crackers for a great dessert!)

Ingredients:
Chocolate (Hershey milk chocolate bars)
Graham Crackers – two pieces, top and bottom
Marshmallows (large puffed)

Directions:
Place chocolate on bottom piece of graham cracker (open face)
Roast marshmallow over open flame until warm/hot
Place marshmallow on top of chocolate
Sandwich with the top piece of graham cracker and serve

S’Mores in a Cone:
substitute a waffle or sugar cone for graham crackers
“The Cookie Monster”:
substitute chocolate chip cookies for graham crackers
(or try other flavor cookies, like peanut butter, oatmeal, or sugar)

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Custard Pie, Coconut Custard Pie, Pumpkin Pie, and Honey Tarts

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“My Oh My, I Like Pie!”

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HOLISTIC AND HERBAL HEALTH STUFF:

Drink One Cup and it will clear up mucus and phlegm
in the sinuses, chest and lungs:

Drink One Cup and it will clear the lungs and respiratory tract:

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NOTE: This Blog Post is still UNDER CONSTRUCTION.
We will continue to add new recipes here until the end of August 2021

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Please FOLLOW us on Twitter if you haven’t yet.
LIKE us on Facebook. Subscribe to our YouTube page.

READ OUR PREVIOUS BLOG POSTS!
THEY ARE FUN AND YOU MIGHT LEARN SOMETHING!

Use the links below to FOLLOW and LIKE us on other social media!
RIGHT CLICK and “OPEN IN NEW WINDOW” TO VIEW LINKS>

RETURN TO HOMEPAGE> http://www.joshwilltravel.wordpress.com
LIKE & FRIEND us on Facebook> http://www.facebook.com/joshwilltravel
FOLLOW us on Twitter> http://www.twitter.com/joshwilltravel
NOTE: Periscope is done as of March 31st, 2021. And they killed themselves. SAD.

Have you seen my IMDB? http://www.imdb.com/name/nm0918756/

RIGHT CLICK AND “OPEN IN NEW WINDOW” TO VIEW OUR YOUTUBE PAGE!>
The “JoshWillTravel AdventureScope” is now available on Youtube!
https://www.youtube.com/channel/UCoP3QQfRTfD-2eABWVd-JwQ

• FUN COOKING RECIPES!
• FUN COOKING RECIPES 2
• FUN COOKING RECIPES 3

CHECK OUT OUR LINKS TO PREVIOUS BLOG POSTS FOR MORE RECIPES!

https://joshwilltravel.wordpress.com/2017/01/15/disneys-recipes/

https://joshwilltravel.wordpress.com/fun-cooking-recipes/

https://joshwilltravel.wordpress.com/2017/01/16/more-fun-recipes/

https://joshwilltravel.wordpress.com/2017/01/30/even-more-fun-cooking-recipes/

https://joshwilltravel.wordpress.com/2017/04/06/even-more-fun-cooking-recipes-2/

https://joshwilltravel.wordpress.com/2018/11/21/and-more-and-more-recipes/

https://joshwilltravel.wordpress.com/2017/01/14/cooking-with-kenny-rogers/

https://joshwilltravel.wordpress.com/2020/03/09/new-recipes-for-2020/

https://joshwilltravel.wordpress.com/2020/12/17/new-recipes-for-2020-2/

https://joshwilltravel.wordpress.com/2021/04/10/new-recipes-for-spring-2021/

–

https://joshwilltravel.wordpress.com/2016/06/27/sloppy-joes-slop-sloppy-joes/

https://joshwilltravel.wordpress.com/2016/04/05/feel-awful-have-a-falafel-heres-a-falafel-recipe/

https://joshwilltravel.wordpress.com/2016/08/08/konstantins-piroshki-recipe/

https://joshwilltravel.wordpress.com/2016/08/26/kentucky-fried-chickens-secret-recipe/

https://joshwilltravel.wordpress.com/2015/07/31/chocolate-almond-eclairs-cream-puffs-recipe/

https://joshwilltravel.wordpress.com/2015/09/17/no-bake-chocolate-covered-peanut-butter-balls/

https://joshwilltravel.wordpress.com/2015/12/23/festivus-chocolate-chocolate-chip-cookies-recipe/

https://joshwilltravel.wordpress.com/2015/10/01/candybar-partypups-ripped-this-recipe/

https://joshwilltravel.wordpress.com/2021/06/11/june-11th-is-national-german-chocolate-cake-day/

“

Bon Appetit!

It’s an exclamation!

A salutation for someone about to eat!

It means GOOD APPETITE in French.

ENJOY YOUR MEAL!

Listen and learn how to say Bon Appétit correctly:

NOTE: you shouldn’t be wishing guests “Bon Appétit”…..
the French phrase is actually highly impolite.

Merci! (Thank you in French) Bon Appetit!

https://joshwilltravel.wordpress.com/2021/07/26/professional-cooking-tips/

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Tuesday Night Dinner at Fabrocini’s Italian Kitchen in Tarzana, CA

Tuesday Night Dinner at
Fabrocini’s Italian Kitchen
in Tarzana, CA

We are back! We wrote a new restaurant Blog post. Enjoy!

Fabrocini’s Italian Kitchen in Tarzana, CA

We were just going to go to CPK (California Pizza Kitchen) but the parking lot was full, which indicated the restaurant would be crowded and busy, so we detoured to Fabrocini’s Italian Kitchen just two blocks away on Ventura Blvd (near Reseda Blvd) in Tarzana and we were glad that we did.

We really like this restaurant! We’ve been here before and it’s always really good. Good food, good service, good atmosphere and pretty good prices. They have free parking in the rear and there is ample metered street parking (8am-8pm everyday except Sunday).

We arrived without a reservation and were seated immediately. The dining room was busy and there were several large family parties, but unlike CPK, the noise was not a factor at all. It’s not a very big place occupying two store front windows, with the open kitchen on one side and the dining room on the other. They do good business (lunch, dinner, catering and delivery), and they also have beer & wine on premises.

Fabrocini’s Open Kitchen and Dining Room

There are pictures of all things Italian on the walls and the Dodgers game was on the television in the dining room (as reflected on the pic below).

NOTE: We are still boycotting the Dodgers and Time-Warner/Spectrum/SportsNetLA (see the previous Blog) but it was on and we didn’t pay attention because we currently don’t care about Major League Baseball until we can watch the Dodgers games on television FOR FREE.

Leaning Tower of Pizza!

The Menu:

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY
AND THEN CLICK AGAIN TO VIEW THE PIC AT FULL SIZE!

On The Menu: Caesar salad, fresh baked bread with olive oil, pasta fusilli with broccoli in a garlic sauce (a little too salty tonight), meat lasagna and a coke.

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY
AND THEN CLICK AGAIN TO VIEW THE PIC AT FULL SIZE!

fresh baked bread

Caesar salad

pasta with broccoli

meat lasagna

A GOOD dinner!  The service (waitstaff & busboy) was excellent and the management strives to make sure everything is beyond satisfactory. We should add that although our intention was to eat at CPK, the experience at Fabrocini’s was much better! We still like CPK, but the difference in the quality of food, service and care between a family owned restaurant and a huge corporate chain is exemplified in this comparison. And we should also mention, the cost wasn’t very different and there wasn’t a “loyalty club” discount involved, so we didn’t have to show them our phone or give them a code.

NOTE: Don’t fill up on bread and salad or appetizers, because the entrees are large and delicious! They also have good desserts but we didn’t indulge this time.

Fabrocini’s Italian Kitchen – 18608 Ventura Blvd, Tarzana, CA (west of Reseda Blvd) http://www.fabrocinistarzana.com (818) 342-4490​

Lunch: 11:00am – 4:00pm Closed for Lunch on Sunday
Dinner: 4:00pm – 9:00pm Sun-Thurs 4:00pm to 10:00pm Fri & Sat

Fabrocini’s Beverly Glen – 2960 Beverly Glen Circle (at Mulholland) (310) 475-7404

 

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They have great pizzas too!

Great Pizza at Barone’s Italian Restaurant in Valley Glen

Dinner at the original Barone’s Italian Restaurant in Valley Glen, established 1943.

“Serving Southern California’s first thin crust rectangular Neopolitan style pizza”

Barone’s Italian Restaurant in Valley Glen, California

Thursday night and time for dinner! We went for a drive to Barone’s in Valley Glen, which used to be Van Nuys/Sherman Oaks/North Hollywood. Valet parking is available ($3.50) and street parking is difficult at best, so we advise valet parking or get your food “to go”.

The restaurant’s exterior is designed like a rustic country house. Then you enter through the modern glass and metal box entryway and the wooden front door into the lobby/waiting area and an “old school” interior complete with red leather booths, faux stained glass and a beautiful long wood bar. The main dining room is very large, the side dining room is also very large and the restaurant as a whole is very large inside.

NOTE: The side dining room (which is also used as a private event space) was empty except for a large party. There’s also a small outdoor front patio that faces Oxnard Street.

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY!

They have a beautiful long wood bar in the main dining room:

The Bar at Barone’s Italian Restaurant in Valley Glen, California

It’s like stepping back in time! There aren’t a lot of restaurants in the San Fernando Valley that have managed to retain this kind of “old school” charm. It has a real “New York Little Italy” feel. The booths, the bar and even the paper Italy placemats give it that retro style.

Paper Italy Placemat at Barone’s Italian Restaurant in Valley Glen, California

And it’s good Italian Food! (not cheap or inexpensive, but real good Italian)

The Menu:

Barone’s has a classic Italian menu with great pizza and pasta, and then nice steaks, veal, chicken, shrimp and seafood entrees grilled on the broiler. They have a lunch menu, sandwiches, a children’s menu and a variety of desserts offerings as well.

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY!

Pizza at Barone’s Italian Restaurant in Valley Glen, California

On The Menu: Barone’s Pizza (medium size) with pepperoni & sausage, 1/2 a Caesar salad, bread & butter and a coke. We also ordered penne pasta with broccoli and the grilled shrimp and chicken parmigiana entrees.

Barone’s Thin Crust Rectangular Neopolitan Style Pizza with Pepperoni and Sausage

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Fresh Baked Bread

1/2 Caesar Salad

Grilled Shrimp

The food is good. We enjoyed our dinner. We’ve been here before and enjoyed it. They are consistent in the quality of their food and they make a GREAT PIZZA! The service was only okay on the night of our visit. They must have been understaffed, because our server said it was busy but the restaurant wasn’t really crowded. The large party in the other room and the dinner rush at 7:30pm may have “slammed” them, but our server was absent from the dining room for long periods of time and the bussers/servers seemed distracted by the Copa Mundial soccer game between Mexico and Jamaica on the televisions at the bar. It wasn’t bad service, but it could have been much better.

Barone’s – 13726 Oxnard St. (just west of Woodman), Valley Glen, CA 91401
818-782-6004 http://www.baronesfamousitalian.com

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Barone’s Italian Restaurant at Night in Valley Glen, California

MOZZA! Dinner Party at Osteria Mozza in Hollywood

MOZZA!  Dinner Party at Osteria Mozza in Hollywood

Tuesday evening and time for another Dinner Party!

At one of the finest restaurants in Los Angeles, California, the USA and the World!

101 Freeway to Hollywood. Exit Highland and down to Melrose. Valet Parking $12…

Dinner Party at Osteria Mozza in Hollywood

Nancy Silverton is a co-owner, with partners Mario Batali and Joe Bastianich, of Osteria Mozza Italian restaurant and Pizzeria Mozza in Los Angeles, Newport Beach, San Diego and Singapore, as well as Mozza2Go and Chi Spacca in Los Angeles. She also founded the La Brea Bakery and the recently closed Campanile Restaurant before opening Pizzeria Mozza.

Osteria Mozza Co-Owner Nancy Silverton (CherryBombMag)

Early in her career, Nancy was named Food and Wine Magazine’s “Best New Chef”. She was also awarded “Pastry Chef of the Year”, “Who’s Who of Cooking” and “Outstanding Restaurant” for Campanile by the James Beard Foundation. Bon Appetit awarded Silverton Best of Food & Entertaining “Food Artisan”. She recently received the James Beard Foundation Award for “Outstanding Chef” and is listed as one of the Most Innovative Women in Food and Drink by Fortune and Food and Wine Magazine. She has authored eight cookbooks: Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007) and the Mozza Cookbook (2011).

Dinner Party at Osteria Mozza in Hollywood

We’ve been to Osteria Mozza before and thoroughly enjoyed eating here previously, but we haven’t been back in a long time, and they have a new Executive Chef. The decision was made and once again we are happily just a passenger on a “foodie journey” to Hollywood.

Dinner Party at Osteria Mozza in Hollywood

We arrived early. The restaurant was pretty much empty, but they have a policy to not seat a table until the entire party arrives, so we waited at the bar and ordered cocktails. Our bartender was very friendly and very patient, and since we were the only customers she had time to explain the single malt scotch selection and suggest a tequila-rum punch drink with cucumber and jalapeño for the guest of honor. We declined a pre-dinner cocktail knowing that there would be a lot of great food and a little wine coming soon.

The Bar at Osteria Mozza in Hollywood

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The Bar at Osteria Mozza

The Bar at Osteria Mozza

The Bar at Osteria Mozza

Testing the Wine at Mozza

The restaurant is a beautiful space. Osteria Mozza is next door to Pizzeria Mozza, and in addition to the alcohol bar, there is a mozzarella bar in the large front dining room. There is a smaller adjacent dining room and a larger dining room (often used for private events and parties) with a wine bar and many stored Italian wine bottles in the back.

At our request, the manager made an exception to the rules, and we were seated at a table in the “private” room before our remaining dinner guests arrived, and we were the only table seated in the back room for the entire length of our dinner! We didn’t have to wait very long before our party was complete and the food service began.

Mozzarella Bar & Front Dining Room at Osteria Mozza in Hollywood

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Dining Room at Osteria Mozza

Dining Room at Osteria Mozza

Dining Room at Osteria Mozza

The Small Dining Room at Mozza

The Backroom at Mozza

The Menu at Osteria Mozza

Fine Wine at Osteria Mozza

Fine Wine at Osteria Mozza

The Wine Bar in the “Private” Back Dining Room at Osteria Mozza

The Menu:

They have a very fancy and creative menu! Start with a nice selection from the Mozzarella Bar, then have an appetizer, followed by a first course (pasta), and then a second course (meat or fish) and finally dessert with coffee drinks and/or aperitifs. We chose to have only the appetizer and not the first course, instead eating bread and mozzarella before enjoying our entree choice and saving some room for their wonderful dessert.

Wine, a Coke and the Menu at Osteria Mozza in Hollywood

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY!

Mozzarella Bar

Appetizers

First Course

Second Course

Drinks

Desserts

Whiskey/Whisky

More Drinks

NOTE: The menu changes daily depending on what fresh ingredients are available!

The Meal (Wednesday May 17, 2016):

Mozzarella Tasting (3 Kinds), Burrata & Grilled Asparagus with Garlic Bread

On The Menu: Mozzarella tasting (3 kinds: bufala, smoked and burricotta) with salted garlic bread, Burrata and grilled asparagus in melted butter with toasted almonds and bread crumbs, Mozzarella with stewed zucchini sampler, Grilled Octopus appetizer, Porcini-rubbed Rib Eye Bistecca (charred & medium rare), Fried Potatoes with rosemary, Snap Peas & Romano Beans, bread & butter, a coke, Aetneus Etna Rosso 2008 red wine, espresso and Cannoli di Gelati (pistachio, caramel & espresso) for dessert. Yeah baby!

Porcini-rubbed Rib Eye Steak, Fried Potatoes, Snap Peas & Romano Beans

Other members of our party ordered tequila-rum punch, single malt scotch, the rabbit con salsiccia, grilled yellowtail, roasted beets, squid ink pasta, another pasta, the grilled whole orata fish, cappuccino, coffee, chocolate cake and the sautéed strawberries.

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY!

Osteria Mozza Menu

Wine, Bread & Butter

Mozzarella Course

3 Kinds of Mozzarella

Burrata w/Grilled Asparagus

Pour the Red Wine! Aetneus Rosso 2008

Aetneus Etna Rosso 2008 Red Wine

Mozzarella on toast w/stewed zucchini

Grilled Octopus

Squid Ink Pasta

Porcini-Rubbed Ribeye

Snap Peas, Romano Beans, Fried Potatoes w/rosemary

Rabbit con Salsiccia (garlic, lemon & rosemary)

Cappuccino

Cannoli di Gelati

Brooks Cherries al Forno

NOTE: As usual, we try to take quality pictures of our food quickly and without interfering with the service or disturbing other diners. We managed to get a lot of good pics without being annoying, but didn’t get pics of all the dishes due to the size of the table.

We also ordered a fine bottle of wine, an Aetneus Etna Rosso 2008 red that was recommended by the sommelier. She “primed” our wine glasses by lightly washing the inside with a small splash of the wine before bringing them to our table. It was “fruity”, “mellow” and complemented both the grilled octopus and steak very well.

Pour the Wine! Aetneus Etna Rosso 2008

ABSOLUTELY FABULOUS DINNER!
EXCELLENT FOOD! TASTY WINE! SWEET DESSERT! GREAT SERVICE!

We really enjoyed the dining experience at Osteria Mozza. The only complaint we had about the food was that the octopus was a tad overcooked and a little too chewy (and it could have used more lemon). It was still good, but just a touch overdone. We shared the “market price” rib eye steak ($105.00) which was really delicious and cooked perfectly to order, but it’s also a lot of money for a plate of grilled meat for two. We realize how lucky we are and we are truly thankful for the privilege to enjoy such fine and expensive food!

Dinner Party at Osteria Mozza in Hollywood

BIG THANKS!!! Thank you to the Staff, Kitchen Crew, Managers, Hosts, Servers and Bussers who made this meal and party possible. Special thanks to our server Kelly, who did an excellent job and was extremely friendly and personable.

Osteria Mozza Executive Chef Elizabeth Hong (Brian van der Brug/LA Times)

Elizabeth Hong’s family settled in Los Angeles and opened Park’s BBQ, a Korean barbecue restaurant in Koreatown in 2003. Hong enrolled in Le Cordon Bleu in Pasadena and completed her cooking courses. Needing an externship to graduate, she applied to Osteria Mozza. Now Hong is 31 and has been at Mozza for as long as she has been cooking professionally: she first worked at the mozzarella bar, then moved to Pizzeria Mozza, where she became sous chef and then chef de cuisine. When longtime chef de cuisine Matt Molina left Osteria Mozza last year, Hong took over and she is now the Executive Chef.

From the Osteria Mozza website:
Hong’s first (paying) kitchen gig was alongside Nancy Silverton behind Osteria Mozza’s mozzarella bar. By quickly mastering each station in the kitchen, Hong worked her way to Chef de Cuisine at neighboring Pizzeria Mozza. As Executive Chef of the renowned and beloved Osteria Mozza, Chef Hong carefully adheres to Nancy’s words of wisdom: “Make it nice or make it twice.”

Executive Pastry Chef Dahlia Narvaez (Mozza website)

NOTE: Big Congratulations to Executive Pastry Chef Dahlia Narvaez for recently winning a James Beard Award. The desserts were excellent! She has been thrice-nominated for the James Beard Foundation’s “Outstanding Pastry Chef” Award. Her work has been celebrated in the LA Times, LA Weekly, New York Times, Bon Appetit, Food & Wine, GQ and Metropolitan Home.

Brooks Cherries al Forno, Perugian Tart, Yogurt Gelato & Dried Cherry Brittle

Cannoli di Gelati: Pistachio w/cherries, Caramel w/marshmallow & Espresso w/chocolate

NOTE: Seriously, save some room for dessert!

After dinner we picked up our leftovers at the host desk and made it to the valet just in time! Three large parties exited just after we did and there was a sudden rush on the valet stand after we got there. Also, $12 is pretty steep for valet parking at a restaurant even in Los Angeles! There is street parking nearby, but it’s difficult to find a space and there have been some unpleasant “incidents” in the immediate neighborhood after dark, so we recommend valet or street parking on Highland or Melrose.

Osteria Mozza – 6602 Melrose Ave (at Highland) Hollywood, California
323-997-0100 http://www.osteriamozza.com
Open Mon-Fri 5:30-11pm and Sat & Sun 5-11pm

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The Osteria Mozza Menu! Click on Pic to Open a Larger Pic!

Pizzeria Mozza Menu! Click on Pic to Open a Larger Pic!

We took a couple pics of the interior of Pizzeria Mozza through the window while we were waiting at the valet.

Pizzeria Mozza

Pizzeria Mozza

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Dinner at Gio Cucina Napoletana Italian Restaurant in Encino!

Dinner at Gio Cucina Napoletana Italian Restaurant in Encino, California

Berry Panna Cotta & Berry Sorbet at Gio Cucina Napoletana Italian Restaurant

Thursday evening and time for another happy birthday dinner! Neapolitan Italian Food at Gio Cucina Napoletana in Encino. We’ve eaten here before and the food has always been excellent. Tonight’s dinner was a lovely dining experience and the meal was great.

The restaurant is located on the 2nd Floor of a small shopping center/mini-mall on Ventura Blvd and in addition to the small storefront dining room and kitchen there is a large outdoor patio available for dining.

There is limited free parking in the shopping center’s front and rear lots and metered (8am-8pm) street parking available.

The restaurant has been here for years and the food is made with only fresh ingredients. The pasta and gnocchi is made from scratch. They offer rice pasta as a substitution for the “gluten free” diner and have a number of vegetarian options on the menu.

There’s a nice selection of appetizers, vegetable soups and fancy salads (and they have a Caesar Salad that’s off the menu but easily ordered with or without anchovies). There’s pizza, pasta, meat and fish entrees on the menu and always creative daily specials on the whiteboard in the dining room. If you like lasagna, try their beef or chicken lasagna.

Gio Cucina Napoletana Italian Restaurant in Encino

We got there early and chose to sit inside. We had the dining room all to ourselves for most of our meal. It got busy inside just as we were finishing up.

Everything is made to order and you can almost watch them cook from across the dining room. Fresh baked bread and olive tapenade are offered as a starter. They have a nice selection of wine by the bottle or glass to choose from and their desserts are very tasty.

This picture and cutout from Valley Magazine was above our table in the dining room and provides a wonderful description of the restaurant and the dining experience:

Dinner at Gio Cucina Napoletana Italian Restaurant in Encino

“Gio’s Cucina Napoletana is a tiny restaurant with a big heart. Toques off to chef and owner Roberto Castellanos, who cooks with olive oil rather than butter, makes pasta from scratch and bakes mini-loaves of killer bread for each table.From his minuscule open kitchen, Castellanos presides over a menu of variety and quality. His dairy-free pureed vegetable soups have deep, rich flavor. His radicchio, endive, fennel and shaved Parmesan salad could pass muster at a  far fancier restaurant. And his homemade spaghetti with seafood in white wine-tomato sauce with roasted garlic is hearty, tasty,old-fashioned fare. I’ve yet to try the cracker thin pizza, but it’s next on the list. Prices are reasonable, making it easy to go back.” – Valley Magazine May-June 2008

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY!

Gio Cucina Napoletana

Gio Cucina’s Patio Dining

Gio Cucina Napoletana Menu

Upstairs on the 2nd Floor

Dine “al fresco” on the Patio

Gio Cucina’s Kitchen & Dining Room

Gio Cucina’s Dining Room

Daily Specials on the Whiteboard

On The Menu: Meat Lasagna, 1/2 Caesar Salad, fresh baked bread with olive tapenade, fried calamari with marinara sauce, berry panna cotta & berry sorbet, tiramisu and a coke

NOTE: There was also lobster & vegetable risotto and mushroom & vegetable pasta as the other entrees (not pictured). Both dishes received excellent reviews!

Meat Lasagna with pasta and sauce made from scratch!

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY!

Meat Lasagna

Meat Lasagna with Pasta made from scratch!

Caesar Salad, Fresh Bread & Olive Tapenade

Fried Calamari & Marinara Sauce

Berry Panna Cotta & Berry Sorbet

Big Bowl of Tiramisu!

NOTE: We sent the fried calamari back. It was pan fried, not deep fried, in a very light batter and two of us were fine with the preparation, but two of us didn’t like it.

Here’s a pic of one of the best dishes we ordered at a previous dinner: Hawaiian Prawns with spaghetti, garlic and olive oil:

From a Previous Dinner: Hawaiian prawns with spaghetti, garlic & olive oil

Gio Cucina Napoletana Italian Restaurant – 15826 Ventura Blvd., 2nd Floor, Encino
818-905-7446

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Dinner at Gio Cucina Napoletana Italian Restaurant in Encino

Gio Cucina Napoletana Italian Restaurant in Encino at Night

 

Updated December 29, 2016
A nice dinner at Gio Cucina Napoletana
Fresh baked bread, fried calimari with marinara sauce, beef lasagna and a coke

 

Updated Friday, April 7, 2017
Dinner delivered!
Spaghetti bolognese with parmesan cheese and fresh baked bread: Excellent!

Spaghetti Bolognese with parmesan cheese and fresh baked bread

 

UPDATED Friday April 28, 2017:

Beef Lasagna at Gio Cucina Napoletana

My old college friend Kent came out to the valley and took me to dinner. We went to Gio Cucina Napoletana and had some great Italian food. Carpacchio, fresh baked bread and olive tapenade, fried calamari, Caesar salad, beef lasagna, tiramisu, red wine (cabernet sauvignon) and a coke. So much fun.

Dinner at Frankie’s Italian Kitchen

Dinner at Frankie’s Italian Kitchen

Wednesday night in the San Fernando Valley, let’s go out to eat!

We were going to go to CPK (California Pizza Kitchen) in Tarzana, but there were a bunch of people waiting in the small reception area when we arrived. The confused looking hostess told us there were six parties in front of us and there would be a 35 minute wait to be seated, even though we could see more than ten empty tables on one side of the restaurant through the floor to ceiling glass windows that line the front.

After considering our options, we decided to go to Frankie’s Italian Kitchen a few blocks away on Reseda boulevard.

Dinner at Frankie’s Italian Kitchen on Reseda Blvd in Tarzana

Frankie’s has been in the same location since 1993, and I have fond memories of meeting my Grandmother (of blessed memory) here for their “early-bird” special. I hadn’t been back in long time. They renovated and upgraded the decor, and enlarged the front patio, but they still serve the same Italian classics, and they still have an “early-bird” special menu before 6pm Monday-Thursday.

Dinner at Frankie’s Italian Kitchen – open prep area, cashier & host desk

It’s not a big space, but not small either. There’s an open prep area behind the cashier and host desk as you enter and the dining room to the left. They have regulars and there are groups that meet here for both lunch and dinner, and even when it’s crowded, it’s not loud. Dine indoors or al fresco on the patio which is inside the Gelson’s parking lot and not actually on Reseda Blvd., so there’s a lot less traffic going by.

Dinner at Frankie’s Italian Kitchen – Dining Room

The menu is classic Italian fare. Pizza, pasta, chops, and even a selection of veal dishes. Normally I would have had fried calamari and lasagna, but instead opted for a pasta entree with a side salad. We didn’t order any appetizers, drinks or wine and instead drank ice water. Yes, I know, but we’re trying to save money and calories this month.

Dinner at Frankie’s Italian Kitchen – Dinner Menu

On the Menu: buttered garlic rolls, caesar side salad and chicken fettucine alfredo. We also ordered a broccoli fusilli pasta (it was split and a 1/2 order is pictured below).

And for dessert they were all out of tiramisu….

Dinner at Frankie’s Italian Kitchen – Buttered Garlic Rolls

Dinner at Frankie’s Italian Kitchen – Caesar Side Salad

Dinner at Frankie’s Italian Kitchen – Chicken Fettucine Alfredo

Dinner at Frankie’s Italian Kitchen – 1/2 Order of Broccoli Fusilli Pasta

The food is very good. Italian classics done right! The fresh baked rolls are served hot and covered in butter and garlic. So good in fact, I requested a second basket of rolls. The chicken fettucine alfredo and broccoli fusilli pasta dishes were delicious. I’ve had the lasagna and can definitely recommend it.  And as I mentioned, they were out of tiramisu! It’s real good stuff, and they must have had an “early bird” rush, but an Italian restaurant should never run out of tiramisu! Very disappointed, but I left the restaurant very full and happy with some leftover rolls and pasta for the next day.

Frankie’s Italian Kitchen – 5538 Reseda Blvd. Tarzana, CA 91356 (818) 705-1295
and 267 N. Pass Ave. Burbank, CA 91505 (818) 567-2288  www.frankiesonline.com
Hours: Mon – Thurs 11am – 9:30pm Fri – Sat 11am – 10pm Sun 4pm – 9pm

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FOODGASM! OMG Dinner Party at n/naka!

FOODGASM! OMG Dinner Party at n/naka!

One of the most amazing meals I’ve ever eaten. We did the full 13 course dinner with wine and sake pairings. Each dish was a work of art both visually and culinary! BRAVA! BRAVA!

There’s no sign, just the address, on the front of the restaurant. Located on Overland between National and Palms, they have street parking (when available) and valet parking for $7 behind the building.

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n/naka – 3455 Overland Ave, Palms, L.A. (copyright 2015 JoshWillTravel)

Inside, the space is clean, quiet and intimate. The focus is all about the fine food and drink.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

The episodic documentary “Chef’s Table” recently released on Netflix features Chef Niki Nakayama “applying the artistic and technical notions of kaiseki to create an ever-evolving seasonal narrative within each meal.”

Born and raised in Los Angeles, Chef Niki Nakayama began her career at Takao. She previously owned Azami Sushi Cafe and Inaka, before opening n/naka four years ago.

“Through a meaningful balance of both traditional and modern techniques, Chef Niki Nakayama is committed to creating a meal that will engage your attention. It’s about enjoying the moment, the current offerings of the season, and ultimately, the food in front of you.”

n/naka’s Sous Chef and Chef Niki Nakayama prepare fresh uni.

Modern Kaiseki ($165 thirteen course – $85 optional wine pairing) per person

A deep exploration of traditional Kaiseki service with modern accents in technique and flavor pairings. Kaiseki is a traditional Japanese multi-course meal consisting of a sequence of dishes, each often small and artistically arranged. It’s a type of art form that balances the taste, texture, appearance, and colors of food. It also refers to the collection of skills and techniques that allow the preparation of such meals.

There is also a vegetarian menu available for $150, but they are not vegan. Ingredients vary based on season and everything is organic and “farm to table” fresh.  Each menu is planned specifically. Guests are consulted on their “Likes & Dislikes” and the menu is confirmed a few days before the reservation.

I’ve been anticipating this dinner since the reservation was confirmed. I watched the “Chef’s Table” episode on Netflix and visited the restaurant’s website. I read the numerous rave reviews and recent interviews with Chef Nakayama regarding her philosophy, style, training and success. After all the hype, I was not disappointed in the least, it was a true “foodie experience”!

The reservation was for Saturday night at 5:30pm (the early seating) and I arrived early, found street parking and waited for the rest of the party to arrive and the restaurant door to open. We were the first guests of the evening and were seated immediately and offered the beer, wine, champagne and sake list.

We chose to add the wine and sake pairings with dinner. If you choose this option, do not plan on driving! Have a designated driver or Uber, Lyft, Taxi or Limosine your way home. In addition to the wine and sake pairings, I ordered a Sapporo beer to enjoy with my food.

Sapporo beer, still water and the “Zen” rock garden centerpiece and place settings:

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Philippe champagne to start the evening and toast the special occasion!

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

First appetizer: oyster with roe, uni, orange and foam sauce.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

NOTE: Not everyone likes oysters, so a second appetizer was graciously substituted.

Second appetizer: Snow crab with roe and pea puree.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Paired with a 2013 white wine

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Seasonal Appetizer course: lobster tempura with spicy aoli, smoky cod on lemon, Tazmanian sea trout sashimi, stuffed squid with crab, quail egg and squid ink.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

The lobster in light tempura with the spicy aoli was “melt in your mouth” incredible. And so was the cod, sea trout and stuffed squid.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Paired with Seijuro Fujitsu cold sake.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Sashimi course: Bonita sashimi with black mustard flower and shiso paste served with a mini yuzo sake.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Soup course: Clam with radish & seaweed in clear Japanese water broth.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Paired with Alsace Domaines Schlumberger Pinot Blanc Les Princes Abbés 2012 white wine.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Sashimi course: toro belly, kampachi yellowtail with cucumber, red snapper, uni on lemon and octopus in a daikon radish slice

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Paired with a really nice tasting sweet cold sake.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Cooked fish course: Delicious “grilled” Branzino with pickled daikon, ginkgo nut and cooked bamboo. I think it was blowtorched to perfection.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Paired with a tasty Hitachino Nest Beer White Ale.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Steamed course: egg, snow crab, shitake mushroom and shiso. Thicker than a soup.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Paired with Pazo Señorans Albariño 2013 white wine.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Special Pasta course: abalone, truffle & spaghetti with garlic butter cream sauce.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Paired with a Sancere 2013 white wine.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Wagyu beef (to die for) on a hot stone – cook to taste with vegetables brussel sprout, purple carrot, asparagus and a beet chip in daikon horseradish sauce and sea salt.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

NOTE: I wanted a whole steak of this A+ Wagyu beef! It was superb.

Paired with a rich Alamos Cabernet Sauvignon 2013 red wine.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Sunomono course: firefly squid with cucumber, tomato and seaweed (sorry, pulled it apart before taking the pic) served with a mini yuzo sake.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Sushi course (6 pieces and soup): Toro, makata, Japanese mackerel, sweet shrimp, squid, uni and shrimp head in white miso broth.

Dinner Party at n/naka! Makata and Toro (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! Japanese Mackerel and Sweet Shrimp (copyright 2015 JoshWillTravel)

Dinner Party at n/naka!  Squid and Uni (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! Shrimp head in white miso soup (copyright 2015 JoshWillTravel)

Paired with Born Gold Junmai Daiginjo cold sake. “Gold has an elegant nose comprised of green apple, sweet rice, plum skin, and peach aromas.”

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Dessert course #1: Melon sorbet with icy rose granita. Served with hot green tea in a bowl.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Dessert course #2: popcorn ice cream with cookies & cream meringue, lemon drop gelee’, chocolate covered raisin, sugared fennel and caramel sauce. Served with a different hot green tea in a cup.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Birthday Dessert (not mine): green tea pudding with whipped cream and a strawberry.

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Dessert was paired with an unusual sweet/spicy Hannya cold sake (tasted like a liquer).

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Sake and Wine! They have many choices both by the glass and by the bottle/carafe and the prices are not inexpensive. You can also bring your own wine. There’s a $35 corkage fee and a “limit” of one bottle per every two people in the party.

Dinner Party at n/naka! Wine and Sake (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! Wine and Sake (copyright 2015 JoshWillTravel)

RIGHT CLICK AND “OPEN IN NEW WINDOW” TO SEE LARGER IMAGE OF PICS!

FYI – Front page of the Beer, Wine, Champagne and Sake List:

“Without wine, even beautiful cherry blossoms have small attraction”

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

“As to flowers, when half open; as to sake, when a person is half tipsy”

The service was great and the courses were well timed. It’s not a large space and the restaurant is about the food and the dining experience, not the number of people served. Each dish is ART and requires attention to detail in the planning and preparation. Our multi-course dinner from start to finish timed out at about three wonderful hours.

After the meal, Chef Nakayama came to our table and thanked us for coming. She was incredibly sincere and humble when we praised her and the incredible food she created.

BRAVA! BRAVA!

n/naka’s Chef Niki Nakayama

n/naka – 3455 Overland Ave, Palms (Los Angeles)  www.n-naka.com

Reservations are absolutely required. They are currently booked until July!

 

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RETURN TO HOMEPAGE:

http://www.joshwilltravel.wordpress.com

 

 

Dinner at Cafe Firenze in Moorpark, CA

Friday night: Dinner at Cafe Firenze – Big thanks to my new friend John, an old friend, and Executive Chef Johnathan! Definitely would recommend this restaurant if you are near the Reagan Library or in the Thousand Oaks/Simi Valley neighborhood.

Dinner at Cafe Firenze (photo by Carrie Smith)

On the menu: fresh baked bread, a huge bowl of fried calamari, fettucine alfredo, a homemade cannoli, and a coke.

Dinner at Cafe Firenze (copyright 2014 JoshWillTravel)

Dinner at Cafe Firenze (photo by Carrie Smith)

 

Dinner at Cafe Firenze (copyright 2014 JoshWillTravel)

Dinner at Cafe Firenze (copyright 2014 JoshWillTravel)

Dinner at Cafe Firenze (copyright 2014 JoshWillTravel)

Dinner at Cafe Firenze (photo by Carrie Smith)

Dinner at Cafe Firenze (photo by Carrie Smith)

 

Dinner at Cafe Firenze (copyright 2014 JoshWillTravel)

Dinner at Cafe Firenze (copyright 2014 JoshWillTravel)

Musical Entertainment by Kevin James O’Brien – http://www.kevinjamesobrien.com

Dinner at Cafe Firenze (copyright 2014 JoshWillTravel)

And after dinner we enjoyed a wonderful homemade wine!

Chocolate and chambourd infused Port appertif (copyright 2014 JoshWillTravel)

Definitely worth the drive!

Cafe Firenze – 563 West Los Angeles Ave, Moorpark, CA 93021 http://www.cafefirenze.net

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“Buy Tuscany” Event at the Italian Cultural Institute in Westwood, CA

Earlier tonight I attended the “Buy Tuscany” event at the Italian Cultural Institute in Westwood, CA.  After a quiet January, it’s time to get out and network again!

It was overcast and foggy, with intermitten rain, in the San Fernando Valley today.  So after a nice drive over Mulholland Drive, Sepulveda Boulevard and then on the 405 to Wilshire…

First, a few pics from the drive over the hill through the billion dollar clusterf*ck that is the construction on the 405 freeway through the Sepulveda Pass:

New Mulholland Bridge over the 405 (copyright 2014 JoshWillTravel)

Remember “Carmaggeddon”?  Well here is the finished Mulholland Bridge that was widened and retrofitted! NOTE HOW TWO LANES BECOME ONE LANE BEFORE THE BRIDGE AND THEN WIDEN TO TWO LANES AGAIN ON THE BRIDGE…it totally defeats the purpose of widening the bridge, and you can’t turn right on a red light at the light.

Sepulveda Blvd south (copyright 2014 JoshWillTravel)

Sepulveda Boulevard at 2:30pm on a Thursday, once you get past the closed right lane at the top of the hill (where two lanes turn left and then have to merge into one lane again) and the new freeway onramp (where the cars in the right lane have to get in the left turn lane) is still a great drive.  Note the huge retaining walls along the freeway….will they hold?

Sepulveda Blvd (copyright 2014 JoshWillTravel)

Traffic Tip: Get on the 405 south at Getty Center, because you never know what traffic will be like on Sepulveda at Moraga, Church and Montana! Again note the retaining wall….

Getty Center 405 Freeway Onramp (copyright 2014 JoshWillTravel)

405 Freeway and the Getty Center (copyright 2014 JoshWillTravel)

Thursday 2:40pm on the 405 Freeway south approaching Sunset, just wait until rush hour.  Note the massive Getty Center on the top of the hill.

405 Freeway and the Getty Center (copyright 2014 JoshWillTravel)

Exit the 405 at Wilshire on the brand new ramp that is exactly the same as the old ramp, only longer and now one lane again.  NOTE THAT THEY DIDN’T CHANGE THE EXIT AT WILSHIRE SO TRAFFIC STILL BACKS UP ONTO THE FREEWAY AT PEAK HOURS.

405 Freeway New Wilshire Blvd Offramp (copyright 2014 JoshWillTravel)

AND THEY DIDN’T FIX THE INTERSECTION AT SEPULVEDA AND WILSHIRE (the busiest intersection in the western United States) and the construction continues….

Under the 405 on Wilshire Blvd east at Sepulveda (copyright 2014 JoshWillTravel)

So, I made it to Westwood in good time and arrived early enough to navigate traffic on Wilshire and in Westwood.  I parked in the parking structure next to the Italian Cultural Institute for FREE! The parking guys let me park my own car because I told them I didn’t want to leave the key (I also didn’t want anyone “stack” parking or moving my car). Parking was complimentary for a limited number of guests, so thank you Tourism Italia!

“Buy Tuscany” event at the Italian Cultural Institute (copyright 2014 JoshWillTravel)

“Buy Tuscany” event at the Italian Cultural Institute (copyright 2014 JoshWillTravel)

It began to drizzle a little after 3pm, so I checked in and sat inside on the red ultra moderne designer couch with a few other early arrivees in the reception area until they opened the Trade Show at 3:30pm.  Note the beautiful Italian marble patio!  It’s a great event space, but unfortunately it rained just enough to make it wet and slippery and they had to change the setup at the last minute.

“Buy Tuscany” event at the Italian Cultural Institute (copyright 2014 JoshWillTravel)

The first order of business was the Trade Show.  Meeting with Vendors and Suppliers from Tuscany, the format was sort of a “one-on-one” format for more than one person.  Most of the Vendors were represented by two people and even early on, it was more than two people on my side of the table.  I paired up with one of my co-workers for the presentations at the beginning, but eventually had to go it alone, because of the format. There was a lot of room noise and some of the suppliers had thick Italian accents, so it was very hard to hear the presentations.  I managed to meet everyone, see what they had to offer, exchange business cards and collected a big bag of collateral material from the hotels, tour operators, wineries and other exhibitors.

“Buy Tuscany” event at the Italian Cultural Institute (copyright 2014 JoshWillTravel)

Finished with the circle tour of the trade show, I had some coffee, dropped the bag of information in my car, and found a chair in the library to sit in while I waited for cocktail hour to begin.  There was limited seating to begin with, and because of the weather everyone who finished also was waiting inside, so having a seat was “groovy”.

Cocktail hour at last! Prosecco, Tuscan red wine and tray passed appetizers: shrimp, rare beef on toast, and tomato pomodoro soup in little square plastic cups.  I did some networking, drank some Prosecco and ate some hor d’ourves.

“Buy Tuscany” event at the Italian Cultural Institute (copyright 2014 JoshWillTravel)

Cocktail hour in the Library

“Buy Tuscany” event at the Italian Cultural Institute (copyright 2014 JoshWillTravel)

The next order of business was a very nice presentation in the theatre.  There were introductions, informative speeches, videos of beautiful Tuscany, expressions of thanks and gratitude, a musical performance and a drawing for some very nice prizes.

“Buy Tuscany” event at the Italian Cultural Institute (copyright 2014 JoshWillTravel)

Then the Dinner Buffet was served.  On the menu: sausage and peppers, polenta with mushrooms and cheese, pasta with red sauce, fava, bruschetta, toasted bread and breadsticks.  More Prosecco and Tuscan wine was served, but instead I had still bottled water with my food.

“Buy Tuscany” event at the Italian Cultural Institute (copyright 2014 JoshWillTravel)

“Buy Tuscany” event at the Italian Cultural Institute (copyright 2014 JoshWillTravel)

“Buy Tuscany” event at the Italian Cultural Institute (copyright 2014 JoshWillTravel)

And following the food, there was coffee and mini tiramisu for dessert (not pictured)

“Buy Tuscany” event at the Italian Cultural Institute (copyright 2014 JoshWillTravel)

It was a long event 3:30-8:30pm (5 hours plus travel time), but it was well managed (even with the weather adjustments) and informative.  The food was good and the presentation was entertaining.  Overall, it was a pretty nice event and now I want to visit Tuscany!

I thanked my hosts, said goodbye to my friends and co-workers, and drove my car out of the parking lot back to the 405.  There was traffic on Wilshire, traffic getting on the 405 at Wilshire, traffic on the 405 freeway and the Skirball exit was closed.  Nevertheless, I made back to the valley in about a half hour, posted on facebook, and wrote this blog.  Hope you enjoyed my afternoon and evening.  Thanks for reading!!!  Grazie!  Tutte bene!

 

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