Presley's Pantry

For some reason Wednesday night the stars aligned in my favor and I was able to get a seat at the sought after Patina Alumni Dinner.  The one night event was the 22nd anniversary of the celebrated Patina Restaurant highlighting every executive chef that has worked the kitchen over the past two decades.  The list shines with nine of the best masters of the culinary arts today.  It was a night of sublime eating, every dish that came out of the kitchen was on par with a grand slam.  A hard act to follow but each chef held their own.

Joachim Splichal and Michael Otsuka grabbed the spotlight with hors d’oeuvres…. appetizing creations to whet the palate.  Joachim dazzled with potato chip sandwiches, scallops and american caviar.  Michael took over the reins with porcini and barley stuffed cabbage.  Followed by rabbit rack chop with fennel pollen, onion jam and prosciutto bread crumbs.

All photos taken by: Nicole Presley

On to the main menu…..

 Octavio Beccera wowed the dinner goers with a beautiful dish reminiscent of a floral bouquet.  Fall Terrine- rabbit, squab, and foie gras perched on top of persimmon, fig, green apple and sprinkled with pomegranate clusters and pistachio aillade.  This dish had me convinced that it was made by angels in a fall garden, but NO….. it was Octavio. He created complete bliss.

The next plate was a seasonal glazed vegetable mosaic by Tony Esnault.  To me it looked like Japanese anime food, soft on the eyes with colors that would make up the quintessential spring day.  I expected this dish to be cold, so I was pleasantly surprised to discover all the vegetables were warm.  Each piece of this lovely mosaic is flawlessly poached separately.  Once the vegetables each reached their optimum cooking time they were brought together like a stained glass collage.  This is a signature dish at Patina and could be found on the menu now.

Theo Schoenegger made Uovo in ravioli with white truffle butter and burgundy truffle shavings.

David Feau prepared Saint Pierre vent basque with squid ink, prosciutto and red pepper.

Then a gorgeous poached lobster made it’s entrance into the room.  Sitting atop of Mole Santa Cruz surrounded by butternut squash and fried kale, dressed to the 9’s in a lime brown butter sauce.  The crowd went wild.  Chef Eric Greenspan should have done a victory lap.

Walter Manzke made sure to please the press serving up his roast duck along side a tourte gibier in a salmis sauce.  This dish left my fellow food blogger friend The Glutster‘s tongue wagging (who was seated next to me).  Hadley Tomicki from Grub Street LA (who sat across from us) had left a few duck morsels on his plate.  The Glutster sniffed them out and requested Hadley’s last bite….  Literally.

 Sarah Koechling brought the dinner to a close nicely with her light as air Green Apple and Coconut Battera adorned with crispy meringue, one sweet marigold and matchstick green apples.  The combination of green apple and coconut is genius…. this dessert made me blush as I scraped my plate clean.

Patina

141 South Grand Ave

Los Angeles, CA 90012

213 972 3331

Do you remember all the great commercials on TV when we were kids?  Okay, maybe I’m dating myself by admitting this but every commercial had a catchy tune to it in the 80’s. “I don’t want to grow up, I’m a Toys R Us kid” or for you local Angelinos “Go see Cal, go see Cal, go see Cal.”  Then there was, “I’m a pepper, he’s a pepper, she’s a pepper, we’re a pepper, wouldn’t you like to be a pepper too?” Ahhh memories…..

The one song that has taken up residence in my mind lately is that old ditty for milk….. “Milk it does, Milk it does the body, Milk it does the body GOOD, pass it on….What you say?  Pick you up anytime of the day.”  These are words I lived by growing up and I want to make sure my 2 year old son does too.  Milk is already a sure fire hit with him, he drinks 3 to 4 servings of milk daily in his sippy cup.  At a certain point I have to draw the line and incorporate milk in some other form.  What does a mom do?  Make Arroz con leche of course (Mexican rice pudding).   I certainly ate my share as a young girl and still do. Today I introduced arroz con leche for the first time to my boy and the results were better than great.

All photos taken by: Nicole Presley and Mando Lopez

Ingredients for arroz con leche:

4 – cups water

2 – cinnamon sticks

1 – tablespoon vanilla extract

1 3/4 – long grain rice

1 1/2 – cups whole milk

1/2 – cup raisins

1 – 14 ounce can sweetened condensed milk

1/2 – teaspoon ground cinnamon

In a medium sauce pan (with a lid) over a medium high flame add water, cinnamon sticks and vanilla.  Bring to a boil. Then add rice and mix well, bring water to a boil again.

   Once boiling lower flame to low/simmer and cover pan with lid.  Cook for 20 minutes. Remove from flame.

In a separate sauce pan heat milk and raisins over a low flame for 8 minutes.

Once rice is fully cooked add warm milk/raisins and mix well.

Last add the sweetened condensed milk and ground cinnamon. Mix well.

Serve warm or place in the refrigerator over night and enjoy cold. Either way works.

I’m so thrilled by my arroz con leche. The fact that my son is loving it leads me to share this news with the Master of the Glass Half Full, Simon Felix.  Lets find him on facebook here.  Or get really wild and tweet him on twitter here.  He brings great positivity into my life day after day, I think he’ll be pleased to hear this milk report.  Who knows? Maybe he’ll let other friends know about this arroz con leche recipe… A mom can only hope.

Disclosure: This is part of a sponsored campaign with the California Milk Processor’s Board and Latina Mom Bloggers. The recipe and opinions are my own. 

When I elect to go for the gusto….there is no holding me back.  Yes I love bacon, but more than that I heart a slab of beans and cheese smeared in a flour tortilla.  Who doesn’t?  This is a sneak peek of what goes down in my kitchen on those nights when I live to eat with no restraints….. that falls under the category of soothing my soul.

All photos taken by: Mando Lopez and Nicole Presley

Ingredients for bacon bean and cheese burrito:

a package of bacon

1 – chile de arbol

3 – cups beans de la olla (if you don’t have time to make a batch “Sun Vista” pinto beans works well)

1 – teaspoon salt

1 – cup grated jack cheese

1 – cup grated cheddar cheese

flour tortillas

In a large pan over a medium flame, fry up your bacon till it is crisp and perfectly cooked. Then remove bacon from grease and dispose of half the grease.

Reserve the other half and while it’s still hot add the chile de arbol and beans.  Allow for beans to heat stirring occasionally.  Then add salt and with a potato masher start to smash beans to get a creamy consistency.

Next add jack cheese and cheddar cheese…. Mix well. Then crumble in bacon.  Reserve a few slices on the side.  Remove from flame.

Heat flour tortilla on each side over an open flame for 30 seconds on both sides.  Then add 2 tablespoons of bean and cheese to the middle of the tortilla and add a slice of bacon to the center of the beans.

Fold in outer ends, then roll to close.  Once you have your burrito/burritos rolled up heat a non stick pan over a medium flame and allow pan to get hot.

Place burrito in pan and grill on each side till tortilla is crisp.

Remove from flame and dig into HEAVEN!  I eat mine all by itself or with sour cream, avocado, salsa or tapatio.  Mmmmmmmm.  Enjoy!

While the rest of the United States was busy dressing up for Halloween parties on Saturday night, my little family and I decided on some crafty fun.  We carved our pumpkin and scooped out the seeds to make spicy curry pumpkin seeds.  We had a few left over kernels and went big in the maraca direction making noisemakers!

All photos taken by: Mando Lopez and Nicole Presley

Here’s how we did it….

Ingredients for spicy curry pumpkin seeds:

1 1/2 cups pumpkin seeds

enough water to fill a pot halfway

3 tablespoons of salt

juice from 1 1/2 limes.  Should make about 3 tablespoons

1/4 teaspoon yellow curry powder

1/4 teaspoon chipotle powder

1/4 teaspoon Lawry’s seasoning salt

1/4 teaspoon Tajin (chile and lime pepper)

non-stick cooking spray.

First cut into pumpkin and scoop out all the seeds…

Pour water into a medium sauce pan to fill halfway, then add salt. Bring salted water to a boil over medium flame.  While you are waiting for your water to boil.  Clean gunk off of pumpkin seeds by running under water.

Once water is boiling add pumpkin seeds and boil for 7 to 8 minutes.  Remove from flame and allow seeds to soak in hot water for another 5 to 10 minutes.

Then drain seeds and dry off on a paper towel.

Next mix  lime juice, yellow curry, chipotle pepper, Lawry’s, and Tajin in a small bowl together well.  Then add in dried off pumpkin seeds.  Mix to coat.

Spray a baking sheet with a non-stick cooking spray and spread the coated pumpkin seeds on top in a single layer.  Bake for 20 minutes or until golden/dry. Keep an eye on your pumpkin seeds because they have a tendency to burn quickly.

Things needed for maracas:

– Empty 8oz. water bottle

– A round stick to fit opening of bottle

– Pumpkin seeds ( about 10 to 15)

– White spray paint

– Glue water (1 part glue, 1 part water)

– Felt

– Tissue paper

– Construction paper

– Foil tape

– Aluminum foil

– Sharpies

– White water-color paint

Start by spray painting the outside of the water bottle white.  Allow it to dry a bit, then add pumpkin seeds inside.

Next take some glue and apply to the inside rim of the bottle.  Then insert the round stick for a firm fit.  Last wrap the foil tape around the opening and the stick.

What you do after this is entirely up to you.  Create your spooky maracas anyway you wish.  I used tissue paper to create the color of skin I desired.  Take your gluewater and brush it on the entire bottle, then take strips of tissue paper and place them around the bottle.  Next brush gluewater over the tissue strips.  Repeat till you reach the desired hue.  Then decorate it with felt, construction paper, paint, aluminum foil or sharpies to create the face of the maraca….. Here are a few examples of what we did.

Happy Halloween! Hope it’s a SCARY one!

Try to imagine the sound of a hundred little lady-bugs on a marching line playing snare drums, slightly out of sync.  That’s what the rain sounds like when it hits the awning outside my window.  I wait for that sound because when I hear it, that means it’s time to get cozy.  I woke up to the lady-bugs drumming this morning and thought I would love to have some soup to accompany the musical rain.  The problem is that I just don’t have the time today to put hours into making one.  I was a little bummed but then I remembered I had a few packs of Bertolli’s soup in my freezer.  Thats right, I said soup in the freezer…. and they’re yummy.  

• Two Tasting Certificates for Bertolli Premium Meal Soup for Two
• Stainless steel soup ladle
• Woven oval bread basket
• Bertolli reusable freezer bag

2.)  Leave a comment on your thoughts of frozen soup.

Make sure to leave a comment below for each of your actions.  This will give you the opportunity to have two entries instead of one. 🙂

 I’ve been celebrating Dia de los Muertos (Day of the Dead) since I was a young girl.  As I get older, the holiday grows in importance.  Over the years I have lost many who are near and dear to me.  Death is such a sad, wild reality, but one we must all face.  I have spent many days mourning the death of loved ones lost and find Dia de los Muertos is a happy medium.  Its a day to honor and remember a departed loved one’s spirit by offering their favorite food or beverage.  Many people build private alters in their homes (we did), and some build them at events for remembrance and festivity.  This weekend we went to the 12th annual Dia De Los Muertos Celebration at the Hollywood Forever Cemetery.  In my opinion it is one of the BEST events that takes place here in Los Angeles.  I go every year and wouldn’t think of missing it!  You can expect everything from Aztec dancers, Mayan rituals, paper mache skeleton procession, costume contest, ballet dancing, performance art, craft and art vendors, yummy mexican food, micheladas, and some of the best altars you’ve ever seen!  Here is a nice collection of photos from the event.  If you don’t live in Los Angeles, Google a Dia de los Muertos event in your city.  The actual holiday takes place Nov. 2nd.

All photos taken by: Mando Lopez and Nicole Presley

Pan de muerto is traditionally offered to the spirits in the upcoming days leading to Dia de los muertos (Day of the Dead), which is celebrated Nov. 2nd.  You can leave it at the gravesite of your loved one along with their favorite food or at a homemade altar.  Here is a simple recipe for you to make your own.  BTW….. it’s not just for the departed, the living find it tasty too!

Ingredients for pan de muerto: 

1/4 – cup milk

4 – tablespoons butter

1/3 – cup sugar

1/2 – teaspoon salt

1 – package active dry yeast

1/4 – cup warm/hot water

2 – eggs (beaten)

3 – cups all-purpose flour

1/2 – teaspoon anise seed

1/4 – cup orange juice

1/4 –  teaspoon ground cinnamon

1/4 – cups sugar plus 2 tablespoons

In a sauce pan over a low medium flame melt butter and stir in milk. Bring to slight boil and remove from heat.  Add in 1/3 cup sugar and salt, and mix well to combine. Set to the side.

In a very large bowl, mix yeast and warm/hot water together and stir until yeast is dissolved. Let it rest for 15 minutes to cool down then add the milk mixture.

In a medium bowl mix flour and anise seed together . Then add flour and anise seed mixture to yeast/milk mix, and gradually work in the beaten eggs. Mix until dough forms into a ball.

Flour your work surface well and place dough in the middle. Knead for 5 minutes or until dough is nice and soft. Place it back into the large bowl and cover with a kitchen towel or plastic wrap. Let dough rise in a warm place (inside your oven when it’s off) for an hour and a half to two hours. Meanwhile, grease a baking sheet and set to the side.

Then remove dough from large bowl and punch it down and shape it into one large loaf or several small loaves. Reserve a small portion of dough to make a knob on top of loaf or braids around the loaf, or little strips to represent bones. Form your loaf then place on greased baking sheet and cover loosely with plastic wrap or kitchen towel for another hour (in a warm place) or until it’s doubled in size.

Then preheat oven to 350 degrees fahrenheit, and bake for 35 to 45 minutes. If you make small loaves then 35 minutes…. if you make one big one 45 minutes. About 5 minutes before the pan de muerto is done baking….. make the glaze.

In a small saucepan over a medium flame add orange juice, cinnamon, and 1/4 cup sugar. Bring to a boil and remove from flame. Set to the side. Next remove pan de muerto from oven and let cool slightly, then brush with glaze. Then sprinkle glazed bread with remaining 2 tablespoons sugar! Celebrate Dia de los muertos by offering your loved one a pan de muerto this year!

Con mucho amor!

  I find it interesting when my Mom recounts the days of her youth.  She tells it in a very matter of fact tone.  For the most part it was an unfair childhood, but the way my Mom paints it you can tell she never felt sorry for herself.  I’m the one who gets crushed for her when I hear what she lacked.  One of the things I remember her telling me was that she never had money to eat in the cafeteria at school when she was a little girl.  She says they use to serve a rice dish with meatballs and gravy on top and it always smelled delicious, but not once did she ever try it.  When I started cooking I decided it was time for my Mommy to have her meatballs and gravy over rice.  Thank the cafeteria chief for making a simple child-proof dish that I jumped all over and vamped into an adult plate.  I added Wonderful Pistachios to the meatballs and rice to give it an extra bite of flavor.  My Mom use to love this dish before she became a vegetarian, but my man and our son think this is one of the best things I make. 🙂  Enjoy!

All photos taken by: Nicole Presley and Mando Lopez

Ingredients for meatballs: 

1 – pound ground beef

1 – pound ground pork

1 – egg

1/4 – cup chopped green onion

1/3 – cup Wonderful Pistachios (shucked and chopped)

1 – heaping tablespoon of minced garlic

1/4 – cup fresh cilantro leaves

1/3 – cup chopped mushrooms

1/4 – cup bread crumbs

Salt and pepper to taste

Using your hands, mix all ingredients in a bowl. Then grab a small handful of meat mixture and roll into a ball. Repeat until done. Set to the side.

Ingredients for pistachio rice:

 4 – tablespoons butter

1 – tablespoon minced garlic

1/2 – cup onion

1 1/2 – cup long grain rice

1 -tablespoon toasted sesame seeds

1/3 – cup Wonderful Pistachios (chopped)

1 -teaspoon salt

1 -teaspoon black pepper

3/4 – cup peas (optional)

3 – cups chicken broth

Over a medium high flame add butter and garlic to a sauce pan with a lid. Melt butter, then add onion and rice. Mix until rice starts to brown. Then add sesame seeds, chopped pistachios, salt & pepper and mix well.  Add peas if you like. Wait until rice is very golden brown. Then add chicken broth and bring to a boil. Once broth starts to boil, lower flame to low, and put the lid on the rice. Cook the covered rice for 20 minutes. Then remove from flame and set to the side.

While your rice is cooking, let’s start the gravy.

Ingredients for gravy:

4 – tablespoons butter

1/2 – tablespoon minced garlic

1/2 – cup chopped onion

1/2 – cup chopped mushrooms

2 – cups beef broth

1 – tablespoon corn starch

1/8 – cup water

In a small sauce pan over a medium flame add butter and allow to melt.  Then add garlic, onion and mushrooms.  Saute until onions are soft.  Then add beef broth and bring to a boil.  Once broth is boiling get a small cup and fill with water then add corn starch and mix until corn starch is completely dissolved.  Now add corn starch water to boiling broth onion mixture.  Mix well.  Broth will thicken and remove from flame.

Lastly… over a medium flame take a large frying pan and add 1 tablespoon vegetable oil, and allow to get hot. Then add your reserved meatballs and cook on each side for 5 to 7 minutes or until cooked all the way through.

That’s it your done. I like to add a piece of pineapple to the plate for the perfect touch of sweetness! You could enjoy this dish either way!

No compensation was received for this post. I was provided with a sample of  Wonderful Pistachios to aid this recipe. The recipe and opinions are my own.