Tag Archives: LA eats

fusilli alla vodka

26 Oct

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I’m a pasta girl. If it was appropriate to eat pasta for every meal I would happily oblige. In addition to enjoying the art of eating pasta I also enjoy preparing it. They are so easy to throw together and you can pretty much add any ingredient to them and it works…meat, veggies, spice, dairy, seafood…anything! Last night we had Brian’s parents over for dinner and we decided to make our new favorite pasta dish…spicy fusilli alla vodka. We first made this dish a few weeks ago when we had our friends Rachel & Pj (and their new baby Ben!) over for dinner. It was a big hit that night so we decided to give it another go, this time we upped the spice factor. Brian likes to sweat when he eats food. While I enjoy spicy, he takes it to another level. I gotta keep my eye on him when he’s adding the spices to our meals.

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I found the recipe on Bon Appetite’s website (they pulled it from the Italian restaurant Jon & Vinny’s in Los Angeles. I’ve been dying to try this place so we made reservations for our wedding anniversary in November. I plan to eat lots of pasta that night) The dish is incredibly easy to make, we usually make the sauce before our guests arrive and then reheat it once we are ready to eat.

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Frank is absolutely no help unless food makes it onto the floor and needs to be cleaned up. Otherwise he sleeps nearby with his beloved tennis ball.

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Voila! Dinner is ready- we served the pasta with an Italian salad & fresh bread.

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ingredients-
servings: 4
¼ cup olive oil
½ shallot, finely chopped
1 small garlic clove, finely grated
½ cup tomato paste
2 tablespoons vodka
1 cup heavy cream
1 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
1 pound fusilli
2 tablespoons unsalted butter
1 ounce finely grated Parmesan, plus more for serving
¼ cup chopped fresh basil

directions-

Heat oil in a large skillet over medium. Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cook, stirring occasionally, until paste is brick-red and starts to caramelize, about 5 minutes. Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. Add cream and red pepper flakes and stir until well blended. Season with salt and pepper; remove from heat.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Add pasta to skillet with sauce along with butter and ½ cup pasta cooking liquid. Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes. Season with salt and pepper and add 1 oz. Parmesan, tossing to coat. Divide pasta among bowls, then top with basil and more Parmesan.

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let’s eat!

27 Jan

This post is dedicated to my love of eating out & my slight interest in cooking at home. Hey, at least I don’t hate being in the kitchen anymore.

LA EATS! 

During the week I am pretty dedicated to eating clean. I mostly eat protein & veggies at every meal (so boring I know but it comes with the territory of working as a fit model). But on the weekends I let myself go a bit (all about balance, right?) This past saturday that involved eating lunch with Brian at our local pizza joint, Pitfire Artisan Pizza, where we shared their chopped salad with pepperoni and salami & the sausage party pizza (fennel sausage / salumi & bacon 
 tomato sauce / fresh mozzarella / saba)- a glass of chardonnay for me and a beer for Brian. Can you say meat fest? OY. It was so yummy though and they have a beautiful outdoor patio to eat in. It didn’t hurt that it was also 80 degrees in LA this weekend,  making the patio the perfect choice for a late lunch.

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LET’S EAT AT HOME!

Over the last couple of weeks I’ve tried out a few new recipes at home- my top favorite being a halibut dish that I cooked in parchment paper. Why didn’t anyone tell me about this parchment situation sooner?? Hands down one of the easiest recipes I’ve ever tackled. You basically dump a bunch of fresh ingredients on the piece of parchment paper, wrap it up (kinda like a little present) and stick it in the oven where it steams itself- and VIOLA! you have dinner in 15 minutes. I picked halibut because salmon is pretty much the only fish I work with at home, so I thought I’d totally break all my kitchen rules and not only work with parchment paper but also with halibut. Breaking barriers people!

Artichoke-Tomato Halibut en Papillote (aka artichoke- tomato halibut in parchment paper)

Ingredients
2 (4 ounce) halibut fillets, boneless
4 teaspoons extra-virgin olive oil
4 lemon slices, ¼-inch thick
1 (14 ounce) can artichoke hearts packed in water, rinsed and drained
12 grape tomatoes, cut in half lengthwise
2 tablespoons fresh basil leaves, chopped
¼ tsp salt
¼ tsp freshly cracked black pepper

Instructions
Preheat oven to 350°F. Place one piece of halibut on a 12×12 inch piece of parchment paper. Drizzle each side of fish with 2 teaspoons olive oil and top with 2 lemon slices. Arrange half of the artichokes, tomatoes, and basil on top of fish. Sprinkle all over with salt and pepper. Repeat the process for the second piece of halibut.
Fold up parchment paper like a package, sealing in the ingredients. With the seam at the top, tuck the ends underneath. Transfer to a baking sheet and bake until fish is cooked through, about 15 minutes for a 1-inch thick piece of fish. Add 15 minutes of baking time for each additional inch of thickness.
Transfer to a plate and carefully open the package to release the steam before serving

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LA eats – phorage

6 Nov

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Brian and I fell in love with the dish pho when traveling through Vietnam this past spring. There is just something so satisfying about a big bowl of noodles with slices of tender meat and fresh herbs, especially when you add hot sauce to the mix! We have both been craving it ever since we returned, so we did some research and found a restaurant in Los Angeles, called Phorage that had great reviews. It was decided that we would go there for lunch rather than dinner because really is there anything worse than going to bed with a belly full of noodles? I think not.

You would never know that the restaurant was there unless you were looking for it. It’s a teeny tiny place located in the corner of a strip mall. This immediately tells me I’m in for a horrible or fabulous meal- there really isn’t a middle ground in such a situation. Luckily, the meal was fabulous. The menu is small but that doesn’t matter because they do each dish right. We had three options when ordering our pho…washugyu beef and brisket, free range chicken or natural oxtail. Brian and I both settled on the beef and brisket combo. Brian also ordered a Jidori chicken Banh Mi (Vietnamese sandwich) & a Cafe Sua Da (Vietnamese ice coffee). Clearly, there were going to be leftovers.

The meal was so damn good. I felt like I was transported back to the streets of Vietnam!

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Phorage LA

3300 Overland Ave

Los Angeles, CA 90034