Cooking for Luv: Vegetarian Cooking Lessons & Personal Chef Services in West LA
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Starters

30 Jul Raw Shiso Wraps – Two Ways (Vegan, Vegetarian, Gluten Free)

Raw Shiso Wraps - Two Ways When I came across the most gorgeous Shiso leaves I've ever seen at the market last week,  vibrant purple on one side and a deep green on the other, I bought three bunches (having absolutely no idea what to do with them at the time). Shiso is the Japanese name for an annual herb called Perilla, a leaf generally classified in the mint family that has slight citrus and basil notes as well. You can eat it raw or cooked, and I find as a general rule to use it anywhere you would use mint or basil. Since my over-purchase, I've made shiso miso soup, shiso tempura, pickled shiso, shiso cocktails, shiso salads, and more. The most successful of my experiments:  Shiso Wraps. Here are the recipes for two of my favorites, the first has a California market flair with goat cheese, apricots, almonds and jalapenos; the...

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24 Jun Ricotta Crostini

Ricotta Crostini Yield: About 24 CrostiniCook Time: 30 Minutes I love appetizers, so much beauty and deliciousness in one to two bites (and who doesn't love eating things with their hands? )  When eating out, small plates and apps are one of my favorite ways to try a bunch of different things at a restaurant. When cooking, they are a fun way to experiment with new flavor combos.  These crostini are a great way to start off a dinner party while your guests wait for the main event, or a shining star for a cocktail party. My recipes listed here are just a sample of the unlimited possibilities,  get creative and play around with different cheeses, breads, spices, and toppings! Enjoy! xo Stephanie   IngredientsCrostini1 French Baguette, sliced diagonally and cut in half1/2 Cup Extra Virgin Olive Oil1 Teaspoon Kosher Salt ToppingsApple Honey Hazelnut CrostiniZest from 1 Lemon to Garnish1/4 Cup Toasted Hazelnuts1 Apple, thinly slicedHoney Lemon Ricotta Base Basil...

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06 Jun Asparagus, Boursin and Radish Salad

Asparagus, Boursin and Radish Salad Yield: Serves 2Cook Time: 10 Minutes This composed salad will wow your dinner guests in both presentation and flavors. The spicy bite of the raw radishes, the creamy tang of the Boursin, the fresh flavor of the grilled asparagus, the crunch and smoke of the Maldon smoked sea salt paired with a simple lemon vinaigrette is a perfect light starter for a summer meal! Enjoy xo Stephanie    Ingredients1/2 Pound Thin Asaparagus Stalks1 Lemon, Zested and then Juiced1/2 Cup + 1 Tablespoon of Extra Virgin Olive Oil1Teaspoon of Kosher Salt (+ more for blanching)2 Pinches of Maldon Smoked Sea Salt1 Package of Boursin Cheese, rolled into 1 inch balls2-3 Colorful Radishes, Stems Removed and Sliced Thin DirectionsBlanch your asparagus (directions here)Heat up a grill pan on high, toss asparagus in 1 tablespoon of EVOO and grill just long enough to get grill marks (about 2 minutes on each side)Make your dressing by strongly...

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03 Jun Carrot Top Pesto

Carrot Top Pesto Yield: 1 CupCook Time: 10 minutes I hate wasting all the beautiful greens that come atop my farmers market purchases, so I try to incorporate them into my dishes instead of tossing them. Try using your radish, beet, and carrot greens in place or in addition to your chards and kales- saute them, chop and toss raw in salads,  puree  to make sauces, or throw them in the juicer. My latest favorite? Carrot top pesto. I use it as a spread on crostini with a little shaved carrot twirl as garnish, a spread on sandwiches, as a base for roasted carrots, or a sauce for pasta. The recipe below is for a thick spread, to thin it out and make it saucier, increase the olive oil to taste. High quality oil is key since this is a raw preparation, so don't skimp (Almond oil is pricy- so you can...

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20 May Panko Fried Pickles

Panko Fried Pickles Yield: About 30 PicklesCook Time: 20 Minutes My Southern roots draw me to anything deep fried and I just plain LUV pickles, so these suckers are my perfect storm. Although I try to limit my fried food consumption these will always be an exception to my moderately healthy lifestyle. Crunchy, salty, garlicky, and just plain addicting- you can't just eat one. I bring these to every picnic and BBQ and after the initial "Fried Pickles, really? Um, I guess I'll try?" moment, the crowd goes wild and devours them all. Cut them in half to get more servings, or just make double the recipe- trust me, you'll need the extra! xo Stephanie Ingredients2 Jars of Claussen Garlic Dill Sandwich Slices1 Box of Panko Bread Crumbs1 Cup Flour6 EggsCanola OilKosher Salt DirectionsMake your breading station. One plate or tin of each: breadcrumbs, flour, eggs. Use only half of each ingredient at first, since you’ll inevitably get some goop...

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