Eating Out: Trois Mec by Chef Ludo. The happiest birthday!

As I said the only other time I have written about a restaurant experience.......It's pretty rare that I am super blown away by food. Don't get me wrong, I eat A LOT of amazing meals and am lucky enough to have dined at some pretty amazing restaurants (thank you Richard Keith) But it really does take a pretty special experience to get me to actually blog about a meal that I didn't prepare. That said..... one can only assume how beyond amazing our dinner was last night.

First off, it was my birthday.... I love my birthday, so there's that. Second, we ate at Chef Ludo Lefebvre's new(ish) restaurant Trois Mec. (Trois Mec means three bloaks.... and Ludo opened this spot with the amazing guys from Animal.... also fantastic!) I guess you would call it casual fine dining. Amazing french food, served to a hip-hop soundtrack in an impressive open kitchen. With only 26 seats in the restaurant and a somewhat grueling reservation process (meals must be paid for in advance and tables are released for reservations 14 days before the date... no exceptions) I wasn't sure if it would be a bit pretentious for my taste, but it was really anything but. Every single person working there was involved in our meal and so kind, which was awesome!

Upon being seated, we were brought some "snacks." A bowl of buckwheat popcorn, a tart with egg foam and a tandoori madeline. Amazing. We decided to do the wine pairing. At $45.00 per person I was a bit skeptical (as I usually am with wine pairings) but this was the best one I have ever had. Every wine complimented the food flawlessly and I was so impressed with their selections. I felt knowledgable about even the most obscure wines (thank you Domaine LA) and was obsessed with the sparking rose dessert wine.... it's like they knew I was coming!

Our first course was sushi rice with avocado, cilantro, lime and a walnut tofu cream (I had the vegetarian options for the evening and they were amazing. Rich said they were just as good as the regular menu.) Next, I had a soup with fresh peas, white asparagus and crispy shallots. It was ridiculous. Absolutely to die for. Rich's was the same, but with bone marrow.... so I guess not really the same. Both were fantastic. Rich actually preferred the vegetarian version. My mind was blown. This was paired with a really nice, crisp rose. Perfect.

The potato pulp was next. After the peas I was already pretty blown away.... then this course came. No wonder it is usually a staple on the menu. It was rich, but perfect in every way. Very light and fluffy potato pulp topped with browned butter, onion soubise, and salers cheese. It was just phenomenal. Mashed potatoes on crack paired with a really light pinot noir. 

Now, some people would probably seriously disagree with me, but the next course was my least favorite. I was also starting to get insanely full at this point......

I had a barbecued carrot dish with yogurt foam. Don't get me wrong, it was wonderful.... the BBQ flavor was just a bit strong for my taste (weird, I know) but the wine pairing was perfect. 

We, of course, opted for the extra course..... a truffled grilled cheese with clover ice cream and a maple, buttermilk cream. ARE YOU KIDDING ME. This was possibly the best thing I have ever had. Truffles? Amazing. Grilled Cheese? Amazing. The twist with the clover ice cream and maple...... seriously ridiculous. It was so so insanely good that I think it took me 20 minutes to eat it. I literally savored every bite (for an extra $18.00 per person, I better have.) It was also paired with a really great Jura wine.... which sometimes I am not the biggest fan of, but with this course it was absolutely perfect. 

And as if it couldn't get more decadent, we were brought our first dessert course served with an amazing sparking rose dessert wine. Fresh berries with hibiscus, vanilla bean cream and meringue topped with szechwan peppercorns.... and I am definitely forgetting something else. It was so wonderful. So SO wonderful. 

Our final course was a lemon ginger tart and a habanero truffle. Both were very tasty and served with another glass of dessert wine. Chef Ludo also came over and wished me a happy birthday with a song dedication which was pretty amazing. (He is very french and very handsome.) Our final bite truly rounded out the evening.... an overall perfect experience. Certainly a splurge, but truly worth every penny. 

Note: you are allowed to take pictures, but I was very sneaky about it.... nothing worse than an obnoxious flash going off every three minutes. With only 4 tables in the restaurant, being a respectful diner is key :)

HOW TO: Pack the Perfect Picnic!

I have this kind of creepy obsession with picnics. This is news to nobody. It all started about 4 years ago when I went to Cinespia for the first time. (For those of you who live somewhere with a little more substance and purpose than Los Angeles, Cinespia is summer movie screenings at the Hollywood Cemetery and they are awesome.) Actually, my obsession started the second time I went. The first time that I picnicked with ghosts and tipsy hipsters, my Trader Joe's shopping bag of pre-packaged goodies was put to shame. I went home, purchased a proper picnic basket, educated myself on cheese and the importance of other incredibly yuppy snacks, and the rest is history. Some may be a little embarrassed by my picnic enthusiasm, but those who are lucky enough to be eating out of my basket (hmmm... that could be phrased in a less weirdly sexual way) are nothing less than thrilled. I just really love picnics.

1. My first Pic-Tip (that's a cuter way of saying picnic tip, obviously) is that any outing can be the perfect time for a picnic! Especially this time of year. Rich and recently went sailing and before the boat was booked, I was already thinking of snacks to pack.

2. Pack a pretty basket. It doesn't matter if you pack it heavy, that's what boys are for. If you are a cooler kind of chick, fine, so be it. But I think picnic baskets should be just that.... baskets.

2. Use jars to pack food. They are pretty AND you can eat right out of them. Again, they may be heavy, but see above. Plus, if you have leftovers, they can go right into the fridge when you get home. 

3. Put sauces and dressings on the side. Nobody likes a soggy salad. 

4. SALADS! Nothing better than a crisp snack on a hot day! Plus, salad possibilities are endless. For this picnic I made a roasted beet salad, a Brussels sprout salad with shallots and dijon, and a caprese salad.

5. This kind of goes with the jar tip.... but pack in food in clear containers! That way you can see what is in everything without having to open each container up. Plus, lets be honest.... it looks pretty. 

 6. Pack your plastics! We always use plastic dinnerware and govino glasses! They are not breakable, but they cut down on waste. I do buy disposable flatware, but made from corn, not petroleum. You may as well be friendly to the planet!

7.  Please, please, don't forget the cheese plate! Every good dinner party has one.... so every good picnic should, too! And make sure to pack your cheese knives- plastic ones are less than helpful. A few of my favorite picnic cheese that everyone will enjoy are manchego, camembert, and gorgonzola!

8. Remember some carbs. Salads are great on a hot summer's day, but we all need some carbs..... especially when there is alcohol involved, which, let's be honest.... what's a picnic without a few adult beverages? In this picnic I packed some quinoa tabbouleh, a baguette (key!) some crackers and some strawberry-basil hand pies!

** note- things you can eat with your hands are perfect for a picnic! Cookies are of course wonderful, but try hand pies in your next picnic! They are easy, delicious, and sure to impress!

9. BOOZE! Summer + day drinking are like two little tipsy peas in a pod....just perfect together. (Just remember a wine opener or look for a screw off top.... you don't want to bring the goods and not be able to drink them!)

10. These guys.... are awesome. I want one.

Happy picnicking!

The BEST Vegetarian Meatballs

I am serious. THE BEST. These are freaking delicious.

I am a little nervous when I cook vegetarian versions of things that should not be vegetarian.... most are not good. At. All. And I am still learning. But, as someone who refuses to substitute with soy (I don't want to grow 4 extra boobs) I can't have any of the over produced vegetarian versions that can be found at the market.... so I have to get in the kitchen and figure it out on my own.

When I first stopped eating meat I tried to make vegetarian paprikash. We ended up ordering dinner that night around 10pm. It was bad... like really, REALLY bad. So, with good reason, Rich is a little bit skeptical when I skip out of the kitchen announcing that "this really wonderful vegetarian dinner is in the oven!" He pretty much has the phone in his hand, ready to order Chinese. Not tonight.

Now, these are just as much work as regular meatballs. Your hands get just as messy, you have to chop a lot of ingredients and you need to prepare to spend an hour or two in the kitchen. But Rome was not built over night and meatballs are Italain... so that all kind of makes sense. Right? Right?.......

This recipe makes about 2 dozen meatballs and they make great leftovers. I served them with walnut pesto capellini which is what babies are probably made to. Good lord, why is pesto not served on EVERYTHING?!

Speaking of making babies- if you have them.... these are a great way to hide some lentils and extra veggies into their food (or your husband's.) Also speaking of babies.... you heard it hear first.... man, do I want one of those! Who wants to start helping me convince my husband? We may have to convince him to stay with me first after he reads this....

veggie balls.

Ingredients:

2 cups lentils (I always use black lentils)

1/4 cup plus 2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 garlic clove, minced
1 tablespoon chopped fresh thyme
2 teaspoons salt
3 tablespoons tomato paste
8 ounces button mushrooms, wiped clean and sliced
3 large eggs
1/2 cup grated rennet-free Parmesan cheese
1/2 cup bread crumbs
1/2 cup chopped fresh parsley

1/4 cup chopped fresh basil

1/4 cup finely chopped walnuts

Method:

Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft but not falling apart, about 25 minutes. Drain the lentils and allow to cool.
Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
Add the eggs, Parmesan, bread crumbs, parsley and walnuts to the cooled vegetables and lentils and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
Preheat oven to 400 degrees. Drizzle the remaining 2 tablespoons olive oil into a 9-by-13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Roll the mixture into round golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4 inch of space between the balls and in even rows vertically and horizontally to form a grid.
Roast for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

I've been doing some recipe reading lately. A lot of it. I found this recipe in the NY times from The Meatball Shop in Manhattan. 

Peanut Butter & Spelt Cookies

I have been on this sort of "health food" kick lately. Lame, I know. Maybe it's because my birthday is coming up (4 days.... I like presents) and I am starting to become more aware that what you put in your body really does make a difference. Maybe it's the charming few post-wedding pounds that have found a home with me.... or maybe it's because I spend way too much time at Whole Foods and I can't escape it. Who knows. But none the less... there has been kale in our fajitas, flax in our cereal and Rich is probably wondering why the white sugar and flour have suddenly disappeared from our home. 

Now, usually I would rather a full ban on tasty desserts than waste my time with ones that taste like cardboard. I have tried my fair share of "healthy" dessert recipes, whole wheat cookies (what a joke!) and gluten free nightmares.... but these cookies seriously take the cake.... like the full fat, calorie, sugar, diabetes inducing cake. And they have none of that in them! Ok, maybe a few calories..... but they are sugar free, dairy free, and egg free (Cindy Keith- these won't kill you!!) "Everything in moderation" have always been my words to live by...and they still are, but with these cookies you can totally have an extra one when nobody is looking.  I almost didn't want to admit how delicious they are.... but I am. The texture, which is usually the first thing to go with vegan cookies, is spot on. Now, you will have to make a Whole Foods run because even I didn't have spelt flour on hand, but 10 minutes in memorial day traffic is totally worth it! This is a super simple recipe that I feel like just became a staple for me. Delicious!

peanut better & spelt cookies

Ingredients:
2 cups spelt flour
1 tsp baking soda
1 tsp sea salt
1 cup natural peanut butter
1/3 cup tahini
1/2 cup maple syrup
1/3 cup olive oil
1 1/2 tsp vanilla extract

Method:
Heat your oven to 350 degree. Mix 1 1/2 cups of the spelt flour, baking soda, and salt in a large bowl. 
In a separate bowl, combine peanut butter, tahini, maple syrup, olive oil, and vanilla. Stir until combined. Pour the peanut butter mixture over the flour mixture and fold them together until combined, try not to over work the dough. If it is too loose, you can add some more flour to it. Drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork. 
Bake for 10-12 minutes, don’t over bake or they will be dry. 


This recipe is from Greenkitchenstories.com and is surely not the last one that I will try from them!