The Tasting Kitchen

Looking for a great spot for brunch this weekend? The Tasting Kitchen  is your answer! Not only do they have awesome food and drinks, but the ambience and location is wonderful. You can't go wrong with this choice.

 1633 Abbot Kinney Blvd. Venice, CA 90291

Waffle with Stuffed Bacon

Grilled Tomato Sandwich

Tortellini with Broccolini & Pesto

This is one of my sister's favorites and has become one of mine as well. It can be rich with the combination of pasta, cheese and pine nuts. But, the basil, parsley and fresh bite of broccolini balance it out perfectly for a delicious spring or summer meal!

Ingredients:

• 1 pound tortellini
• 1 bunch of broccolini cut into florets
• ½ cup Pesto (recipe below)
• ½ cup French Vinaigrette (recipe below)
• Salt and freshly ground pepper to taste
• Freshly grated parmesan cheese
• Toasted pine nuts

Whisk the pesto and vinaigrette together and set aside.

Bring a large pot of salted water to a boil. Blanch the broccolini in boiling water for 3 or 4 minutes until just tender. Drain with a slotted spoon and cool in an ice bath to stop the cooking process. Cook the tortellini in the same water you cooked the broccolini in, according to the package directions.

Combine the tortellini and broccolini in a serving bowl and toss with the pesto vinaigrette dressing. Season with salt and pepper. Sprinkle with parmesan cheese and toasted pine nuts and serve.

French Vinaigrette

• 1 cup olive oil
• 2TBS freshly squeezed lemon juice
• 4TBS white wine vinegar
• 2TBS Dijon mustard
• 1 garlic clove minced
• Salt & Pepper to taste
• 1 TBS each basil tarragon and oregano

Whisk ingredients together

Pesto

• 2 TBS toasted pine nuts
• 1 garlic clove crushed
• Salt & Pepper to taste
• 1 cup fresh Basil leaves
• 1 cup Italian parsley leaves
• 4 ounces Parmesan cheese
• ½ cup olive oil

In a food processor, pulse to combine the basil, Italian parsley, pine nuts, garlic, and parmesan cheese. With the machine running add the olive oil gradually and process until creamy and smooth. Add salt and pepper to taste.

Wild Rice, Citrus & Herb Salad

I love the fresh flavors of summer, especially the combination of different herbs. This salad is great for a party, picnic in the park, or make it all for yourself and enjoy it all week long. You can change up the vegetables and fruit to make it a seasonal salad all year long.

Ingredients:

2/3 cup Jasmine Rice

1/2 cup Wild Rice

Juice of 1 lemon

Salt

Black Pepper

1 small red onion, chopped

1 cup pomegranate seeds

1 cup chopped, roasted asparagus 

1 avocado

Zest of 1 orange

1 cup feta cheese

3 tablespoons each, chopped Italian parsley, chives and basil

3 tablespoons each, toasted pine nuts and chopped walnuts

Dressing:

1 small shallot, minced

2 tablespoons champagne vinegar

1/3 cup fresh pomegranate juice

Zest & juice of an orange

Salt & Pepper

2/3 cup extra virgin olive oil

(Wisk all ingredients together and let sit in the refrigerator for 10-15 minutes)

Cook the jasmine and wild rice according to the directions on the package. Cool slightly and combine both rices in a large bowl. Squeeze the juice of 1 lemon onto the rice and toss with salt and pepper. Let it sit while you prepare the rest of the ingredients. Mix in the asparagus  red onion, and pomegranate seeds. Pour half of the dressing in and mix it together. Next, add the nuts, cheese and herbs and toss. Add the rest of the dressing just before serving. 

(You can also serve this over a bed of lettuce the next day with leftovers!)

Pearls

A girl has got to have her pearls. They give elegance and class to any style. Wear a long, knotted strand or a cluster of pearls with jeans and a simple t-shirt. Or, a single strand with a shift dress and heels.

Shift Dress by Theory

Mac & Cheese

There's nothing better than comfort food on a cold, stormy night. This mac and cheese casserole makes enough to have leftovers too!

Ingredients:

• 1 lb. sharp cheddar cheese
• 1/2 lb. gruyere
• 1/2 lb. fontina
• 6 cups milk
• 1 cup panko bread crumbs
• 1 cup parmesan
• 1/2 cup butter
• 1/2 cup flour
• 2 tsp. dry mustard
• 2 tsp. freshly grated black pepper
• 2 tsp. salt
• 1 tsp. white pepper
• 16 oz. pasta (favorite shape: spirals, shells, elbows, etc.)

Cook the pasta according to the directions on the package in a large pot of boiling, salted water. Drain the pasta, and shock it with cool water.

Pre-heat the over to 350 degrees.

Being the sauce by creating a roux. Over medium heat, melt the butter in a large sauce pan. Once the butter has melted and started to bubble, add the flour. Whisk the flour and butter to cook out the raw flour taste for about 1-2 minutes. 

Add the milk and whisk the mixture together. Turn the heat up to medium high and continue to whisk until it starts to bubble around the edges. Then, reduce the heat down to low. 

Add the gruyere, fontina and cheddar, one handful at a time. Whisk each part until it has melted before adding more cheese. After all the cheese is incorporated, add the salt, both peppers, and mustard and stir completely. 

Add the pasta to a baking dish and pour the sauce over the pasta. Sprinkle the parmesan over the top and the panko bread crumbs. Bake for 45 minutes. Cool slightly and serve!

Thai Green Curry

One of my favorite Thai dishes, brought to your kitchen. I love the combination of sweet and spicy flavors. Mix the green curry paste with coconut milk and your choice of tofu, shrimp, chicken or mixed veggies and you've got yourself a delicious Thai dinner!

Ingredients:

(adapted from The Pretty Blog)

•        4 fresh green chilies, deseeded and roughly chopped
•        2 T chopped fresh ginger
•        3 cloves garlic, chopped
•        1 t dried coriander
•        1/2 t dried cumin
•        1-2 cups of fresh cilantro leaves, roughly chopped
•        2-3 T water
•        2 T vegetable oil
•        1 can coconut milk
•        1 t sugar
•        fish sauce
•        2 t lime juice
•        salt
•        fresh cilantro for garnish
•        tofu, shrimp, chicken (cut into thin strips), or mixed veggies

In a food processor, combine chilies, ginger, garlic, dried coriander, cumin, fresh cilantro and process to a paste. Add a few tablespoons of water to create the right consistency.

In a wok, heat oil over high heat. Add the paste and fry quickly for 1-2 minutes, stirring continuously. Add coconut milk, turn heat down to medium, and bring to a simmer. Now add tofu, shrimp, chicken or veggies and cook in liquid for 5 minutes, covered.

Add sugar, a few drops of fish sauce, lemon/lime juice, and season well with salt. Simmer for another 5 minutes, then remove from heat.

Serve on Thai rice, and top with green onions and fresh cilantro leaves.

Stella Rossa

Some nights you want a casual night out, and some nights you just don't want to cook. Whichever you're feeling, Stella Rossa has the answer. Stop into their restaurant and dine on their delicious handcrafted pizzas, or get them to go and enjoy at home after a long day. They get the crust just right - crisp on the bottom and a chewy, doughy center. I'm still dreaming about this Fennel Bianco Pizza!

Fennel Bianco

(hand-shaved fennel, burrata, fresh rosemary, torn basil, organic olive oil)

Stella Rossa Pizza Bar

Hobbs Pepperoni

(organic tomato, fresh mozzarella, parmesan)