How to skin a dover sole

At the Water Grill, where I work in downtown L.A., we show you how to skin a dover sole:

Water Grill

I forgot to tell you guys I've been working for the Water Grill since January.  Here's a few items from their menu.

Lobster roll traditional, fries

Halibut, fava beans, banana, potatoes vanilla-lemon broth

Cioppino and side kale

Herbs growing at home

We've got some new herbs in the house, including the flat Italian parsley and dwarf basil we already were growing.  Newly added are sage, peppermint, chocolate mint, and creeping thyme.  Here's some pictures after picking them.

Peppermint on top, chocolate mint below.

Dwarf basil.  Smaller than the regular kind with a very strong scent.

Chocolate mint with sage drying flat on the red.

Dwarf basil: the bud up in front flowered, which means less flavor.  They should be picked before they bloom.

Check this out for my girl's blog post on her adventures in growing.

Farmer's Market Spring BBQ

I walked to the farmer's market at Pershing Square in downtown L.A. which takes place every Wednesday at 11am.  I got there early and grabbed what I first saw--fava beans, sprouted garlic, English thyme, broccoli rabe.  It was great weather for a bbq, so I grilled the veggies and bread.  I made a pea with garlic puree, spread that on the bread, and topped it with chopped broccoli rabe.  The sprouted garlic was milder than a regular garlic but went well with the vegetable croquette.

Last Day of Winter Feast

There's nothing like a meal prepared by like-minded chefs.  My friends Joe and Megan came over and we prepared this meal for a small dinner party of 9.  It was about 2:30pm on a Monday when we decided to make this feast, just 'cuz.  A gathering like this can only happen when friends are generous.  Here are some shots in the kitchen and dining table. 

Le Comptoir

Small bites pop-up restaurant at Tiara Cafe, by chef Gary Menes.  There is a maximum of 12 seats on average, and if you're lucky enough you sit at the bar where the meal is prepared in front of you.  Otherwise you're seated at a table nearby, which the chef and his sous would personally greet you to make you feel welcomed and appreciated for joining them for dinner that night.  We tried everything Chef had available (they were already out of the truffle fettuccine, unfortunately).  5 courses, 5 wines.  It was delicious, and an overall great experience.

Mushroom croquette with pesto aoli

Foie gras, dried cherry compote

Baby parsnip velouté, smoked yogurt, chanterelles, apples, herbs

For the sunny-side-up egg, herb butter, young lettuce

Assorted vegetable platter: wine-pickled onion, roasted fennel, kohirabi...

...Scarlet turnips, navel orange, cauliflower,
parsnips, grapes

Mustard frill, greens

House made sourdough

"In the style of pot roast", white wine braised leeks, barbara's potatoes, carrots, celery, pea tendrils, haricots verts,
blueberry-hazelnut relish, truffle froth

Prime natural rib eye, forbidden rice, purple broccoli, scallions, castelfranco

Chocolate cake, carmelized banana, graham cracker crust, sour cream

Valentine

Skirt steak with balsamic reduction over potato. Plums, radishes, and arugula.

Red snapper with sea bass fumet