Barefoot and Very Pregnant

By Steph Farrar

It's New Year's Eve and instead of prepping for a night out with my husband after playing a sold-out show in Vegas, I'm home talking about soup. 37 weeks pregnant and not allowed to fly, talking about soup.

I am trying my hardest not to complain, but I've already done so in the first sentence of this post. So instead of sulking through this gorgeous day in L.A. I'm going to host a few friends and kids at our new house, pretend to get drunk and eat as much as I can stuff into my already full torso. The main benefit of pregnancy is the absolute lack of calorie-counting (not that I've ever been into calorie-counting) coupled with that whole, "growing a human" thing. But I must admit, at this point in my ten-month commitment of hosting an adorable parasite, it's extremely difficult to get comfortable… with anything.

But I can get down with this:

Warm up that cranky soul

The great thing about soup is ease. I can't stay on my feet too long at this point, so throwing things in a pot and allowing heat to do the work is exactly the kind of cooking I've been into. I've yet to post from my new kitchen and all its perfect light, but that's what 2014 is for! So enjoy this last post from Pearlie's Malibu kitchen.

I recently made this Minestrone for my friend Linda's blog Urban Harvestand can't wait to see the edit of a day we spent together in my kitchen around the new house with the family, barefoot and very pregnant. I couldn't wait to share this recipe with you first though. Since it's so cold in Los Angeles, I know you must be craving soup, to accompany your evening, cuddled up by the fire with a hot-toddy and wool blanket while watching Groundhog Day. This Minestrone will get you through those 75 degree winter days in the grueling West Coast city.

You can easily make this soup vegetarian by eliminating the pancetta and throwing in some additional salt. Or substitute the pancetta for an alternate protein, if somehow you don't like pancetta, or like Linda, you're allergic to pork. The weight of the white beans provides a depth that can handle this massive blend of vegetables and broth. As noted in the recipe, I suggest blending half the white beans to thicken the soup and keep the remaining beans for texture. You can overnight soak dry beans, quick soak them, or use canned beans as well. I prefer the overnight soak, because I like making things more difficult for myself.

Whatever you do, make sure you toast some bread, spread soft butter on said bread, and shave parmesan over this bowl of winter heaven.

And most importantly have a safe, super fun, mind-alterting, hangover-inducing HAPPY NEW YEAR!!!!!

White Bean and Pancetta Minestrone

adapted from Epicurious

Makes about 10 cups, serving 6-8

Ingredients:

• 1/2 lb (1 1/4 cups) dried white beans like Great Northern, picked over, rinsed

• 1/2 tsp salt 1/4 - 1/2 lb pancetta or lean sliced bacon, chopped

• 1/3 - 1/2 cup olive oil 3-4 garlic cloves, finely chopped

• 1 onion, finely diced

• 2 carrots, 1/2 inch dice

• 2 ribs celery, 1/2 inch dice

• 2 medium zucchini, 1/2 inch dice

• 1/4 lb green beans, trimmed and cut into 1/2 inch pieces

• 1/2 lb boiling potatoes

• 4 cups shredded Savoy cabbage

• 6 cups kale, rinsed, drained, stems discarded, leaves chopped

• 1 28 oz. can San Marzano peeled whole tomatoes

• 4 1/2 cups low salt chicken broth

• 1-2 bay leaves

Freshly grated parmesan, lightly toasted baguette or loaf

Directions:

Place white beans in large bowl and cover with water by two inches, let soak overnight, or quick soak, or use two cans beans.

Skip this step with canned beans. Drain and rinse white beans. In a saucepan, cover beans with water by two inches, adding more if necessary and bring to a boil. Reduce to a simmer, uncovered and simmer for 45 minutes to an hour, until soft. Add salt and simmer for another five minutes. Remove from heat and let stand, uncovered.

In a large pot or heavy kettle cook the pancetta in oil over medium heat until crisp and golden. Add the onion, stir, cook until softened. Add the carrots, celery and garlic and cook, stirring for 4-5 minutes. Add the zucchini, green beans and potatoes, peeled and cut into a 3/4 inch dice, cook, stirring for 4-5 minutes. Add cabbage and kale, cook, stirring until cabbage has wilted. Add the broth and hand crush tomatoes over the mixture directly into the kettle. Be careful, they will explode! Do not add additional tomato sauce from can. The crushed tomatoes should be enough acid, flavor and color. Add bay leaves. Simmer the soup, covered, for at least 1 hour.

Drain the beans, but reserve the liquid. In a food processor or blender puree half the beans with 1 cup of the reserved liquid, and add puree to soup, along with remaining white beans. Simmer the soup for another 15-20 minutes uncovered. Add a little renaming liquid or broth if it needs to be thinned out. Season with salt and pepper. Remove bay leaves.

Serve soup with parmesan, toast and cut dried sausages if desired.

Soup can be made 3 days in advanced, covered and chilled. Will also freeze for 3 months.

Cold Weather Cravings

Something in the air

Spaghetti Squash

By Sierra French Myerson

Ah, Southern Cali.  We might not have the turning of the leaves or a first frost, but I swear, we do have Fall.  The seasonal shift is ever so slight, but it is there.  We get it right at the end of September. 

Just as the days are getting shorter, the magical Santa Ana winds start up.  They bring us that fresh air that the rest of the country so fondly relates to as fall.  The gusts clear out the smog and bring us our version of a pure autumnal smell.  Oh, I love that smell.

Slice Lengthwise.

Then, we, Angelenos, get to babble on as though we are New Englanders…We talk about how stoked we are for fall…How we can’t wait for boots and sweaters...And, winter squash and roaring fires.  The atmospheric aroma changes the days for us.

Scrape the seeds.

And, subsequently, it gets absurdly hot again. Then, Halloween arrives. Every Booby McGee (sorry Ms. Joplin) in the town is ret to go and it, rightfully, becomes “cold” for the night.  Nipples at full mast.  (I'm not going to lie, I’ve been known to do a little cleavage dance on All Hallow’s Eve, but for purely satirical and ironic reasons…I swear.)  Cut to November, and it gets super hot again.  Summer hot.

Brush with oil. S & P.

Perhaps we have a harder time transitioning between the seasons because the fall temperatures still lend themselves to peaches and snap peas, but that smell in the air is beckoning our taste buds towards the gourds and root vegetables that are taking over the farmer's tables at the markets?  We’re trapped in a schizophrenic season / food transitional period.  Stuck in the middle.  While we're still seeing the red of the tomatoes, new shades of crimson, known as apples, are simultaneously resting at the vendor’s stands.  Not quite ready for slow cooked stews and apple pies, we are primed to move on from hot weather produce delights.

Fork out the strands.

Ultimately, the winds return bringing with them that natural air-perfume. Our Southern California hallmark of fall.  Even if it is 80 something degrees outside, when the Santa Ana's blow back in for Thanksgiving, that “smell” always magically arrives just in time. And, we get our season.

Spaghetti Squash in Sage Browned Butter

*This is the perfect transitional winter squash dish for me.  It makes me feel cozy and ready for the colder season, but it is still light enough to weather the heat that actually still exists outside.  You can roast the squash whole, or cut it in half as I do.  There is no right or wrong when making the decision.  It mostly depends on whether you have a knife that is sharp enough to easily slice the spaghetti squash without hurting yourself.

What you’ll need:

• 1 Spaghetti Squash (3-4 lbs)

• Olive oil for brushing (if cooking halved)

• Course salt and freshly ground pepper

• 3 Tbs. unsalted butter

• 3 - 4 sage leaves, roughly chopped

• A good grating of parmesan or pecorino cheese

Directions:

Preheat oven to 400.

Carefully slice spaghetti squash in half lengthwise.  Scrape out the seeds.  Brush with olive oil.  Sprinkle with salt and pepper.  Place squash cut side up on a rimmed baking sheet.  Bake for 45 minutes or until fork tender.  If roasting whole, prick squash in several places.  Allow an extra 15 to 30 minutes cooking time until it is soft to the touch.

Remove squash from oven.  Let cool for about 10 minutes until easy to handle.  Meanwhile, heat a small heavy bottomed sauté pan over medium heat.  Add the butter.  Once butter is melting, add chopped sage leaves.  Allow the butter to cook until it turns a rich brown and has a nutty aroma.  Watch it carefully.  Be sure not to burn the butter.  Once done, set off of heat.

When squash has cooled, scrape the flesh out with a fork into long strands.  Place in a bowl or platter.  Toss with the browned butter.  Season with salt and pepper.  Sprinkle with grated parmesan or pecorino.

Makes 4 - 6 servings as a side dish.  Or, 2 - 3 as a vegetarian main dish.

SSquash7

A Change of Season

Sneaky

By Steph Farrar

It's November, and I'm talking about tomatoes. Probably because they're still damn good here in California. Maybe even more because I can't officially let go of summer without posting this delicious recipe. Daylight savings ends tomorrow, meaning less daylight (obviously) and (sadly) citrus. Fortunately the change of season is coupled with more knee-high boots and leggings, cozy sweaters and scarves. 

It's strange how effortless time is passing lately. Even though I'm sad to see it pass, I'm also on the heels of a very stressful time in my life: Sam was gone on tour for months and is finally back; I've packed and moved from our home of ten years, while living with in-laws and commuting an hour each way to the city for school and work; I've finished a pitch package for an exciting new project while third trimester pregnant, chasing around a four-year-old; And, finally I've landed in November, where all the haze is defrosting from my strained eyes. November is my favorite month. My birthday month. Home.

Sans-Mizer Rye Flour Dough

We've had a strange sense of home the last two months, one that is slightly reminiscent of touring over 6 years ago… living out of a suitcase. Although I'm not sharing a janky hotel room with three other guys in a band, It's still difficult living unsettled.

Little Hands at Work

Vesper helped me with a crust that sits right on top of the tomato mixture here… rolling it out beautifully on her grandmother's kitchen island like a baker. My trusty Kitchenaid mixer is in storage so I decided to brave hand-kneeding the dough. It was a cinch. The rye crustrecipe was a first for me and I don't regret it. This lovely tarte tatin is the last thing I'll be making in Pearly's kitchen while we've lived here in Malibu. Wanna know why??

Now that's a disk.

It's official… we found a new house!!!! I can't wait to cook, photograph and eat in our new bright kitchen. I can't wait to hang with our friends who live in the area.  I can't wait for you to come over, and join us for a drink (even though I can't really drink, but soon enough). For now, I'll have a Dill Cucumber Spritzer, you have a Moscow Mule.

Use two onions for more flavor

So as we say goodbye to summer, even though it's been officially over for almost two weeks, whip up any remaining tomatoes for this treat either as a hefty side dish or light main dish. I added basil and ricotta, and mixed in a little lemon and balsamic vinegar for more flavor, but you could add more onion and garlic, different herbs, another kind of cheese… even sautéed vegetables if you like.

Variegated and regular basils

My favorite food blog, as it may be for many of you, is 101 cookbooks. I'm inspired not only by her photographs but by her vegetarian recipes, warm tone and curated sense of style and taste. I've bought several staples from her pop-up shop Quitokeeto, attempted to copy nearly all her recipes over the years, and simply indulged in a love affair with all things 101. This tarte tatin and accompanying rye crust are some of my favorites from her recipe box. If you have a well-used cast iron skillet, use it instead of a casserole deep dish or non-stick skillet. 

Put the pie crust right on top!

Make sure you let it cool so when you cut it, so it somewhat stays in tact. Enjoy!

Tomato Tarte Tatin with Rye Crust

adapted directly from 101 cookbooks

Ingredients:

• 2 medium yellow onions, chopped

• 2 tablespoons extra-virgin olive oil or clarified butter

• 1 1/2 pounds / 24 oz small tomatoes (here it's a mix of heirloom, cherry & early girls)

• 1/2 teaspoon fine grain sea salt

• 2 teaspoons balsamic vinegar

• 1 tbsp flour (or more for watery tomatoes)

• zest of one lemon

• 1 pie crust, this rye crust, Heidi recommends

• 1 egg whisked with a tablespoon of water

 Directions:

Preheat the oven to 400 degrees

Heat a large skillet over medium heat to saute the onions and a couple pinches of salt in the oil/clarified butter. Cook, stirring regularly, until the onions are caramelized, 15-20 minutes. Remove from heat.

While the onions are cooking, cut any larger tomatoes in half. Leave the small cherry tomatoes whole. Add to the caramelized onions along with the sea salt and balsamic vinegar. Transfer to a 10 or 11-inch cast iron skillet or equivalent deep pie dish. If you get the sense that your tomatoes are quite juicy, and might release a lot of liquid, you can toss the mixture with a tablespoon or two of flour at this point. Sprinkle mixture with lemon zest.

Roll out your pie dough, and use it to cover the tomato mixture - tucking in the sides a bit. Brush the crust with the egg wash, cut a few decorative slits in the crust, and bake in the top third of the oven until the crust is deeply golden and the tomatoes are bubbling a bit at the sides, 25 - 35 minutes.

Serves 6-8.

Simple Green

By Sierra French Myerson

Fresh leafy lettuce.  Red wine vinegar.  Good olive oil.  These are a few of my favorite things. I mean, if I'm being totally straight, I'm a salad junkie.  I know, it's a cliche.  L.A. girl likes lettuce.  "I'll just have a salad and some water", says the lady to the waitress.

Red Leaf.

Seriously though, I'm crazy for the green crunchy stuff.  Still, let's be clear, unless it's arugula, mache or frisee, I'm talking about real lettuce.  The kind that can stand on it's own.  Red leaf, green leaf, romaine, red oak, green oak, butter, and gem lettuce.  None of these so-called "baby mixed greens".  I've noticed that these tend to be people's base for a throw-whatever-you-feel-like-into-it salad.  I can appreciate that there is a place for that somewhere, just not my somewhere.  But, don't get me wrong, I wholly respect and hold in high regard the chopped Italian salad, a shaved summer vegetable salad, the rustic Greek, the elegant Caprese, and the classic Cobb (among others).  Though, these, to me, are in an entree salad/side dish category all of their own.  Nonetheless, when it comes to salad greens, I'm totally comfortable being called a purist snob.

Butter Lettuce.

I suppose, I could give people the benefit of the doubt, and assume that they've probably only had the run-of-the-mill super market stuff.  So, in that case, by all means, load it up with peppers, nuts, berries, cheeses, carrots, meats, and thick creamy dressings.  You have to cover up the nothing flavor of your "baby mixed greens".  But, I swear to you, fresh farmer's market heads of the delicious leafy veggies are good on their own.  Really good.

Farmer's Market Goods.

Outside of simple additions such as radicchio, watercress, endive, radishes, cucumbers, or tomatoes (only when they're good and in season…ok I'm snooty in this department too), honor thy lettuce.

Some sea salt, a simple vinaigrette, and a light tossing.  Let it shine, don't bury it.

Simple vinaigrette.

Simple Green Salad

What you'll need:

• A couple of fresh heads of lettuce*

• 1/2 cup of good olive oil

• 1/3 cup of good red wine vinegar**

• Sea salt

Directions:

Wash and spin or dry the lettuce.  Tear into big bite size pieces.  Place in serving bowl.  Whisk together the olive oil and vinegar.  Alternatively, pour olive oil and vinegar into a clean recycled jar, and shake.  Add salt to taste.  Pour the dressing over the lettuce and gently toss.

*Try different varieties while you're at the market.  Discover for yourself which are your faves.

**Play around with the amount of olive oil to vinegar.  Commonly, people use a 2:1 ratio.  But, I like a particularly tangy vinaigrette.  Furthermore, experiment with a white wine or champagne vinegar.  Or, cut the vinegar in half and add a Tb. of dijon mustard.

Good Food

Heirlooms.

By Sierra French Myerson

I have a standing date with Evan Kleiman on Saturday mornings at 11am.  I imagine, so do most of you?  For the hour that Good Food on KCRW airs, I'm completely in my comfort zone.  Farmer's market profiles, recipes, food historians, the weekly anticipated Jonathan Gold review, I'm always enthralled.

As a native of L.A., Evan Kleiman also means Angeli Caffe, which means childhood comfort food to me.  It opened in 1984 just a few blocks from my elementary school.  The ever-popular modern trattoria on Melrose Avenue was a mainstay of my best friend's family.  I remember many a night, pre sleepover, post long pool days, and definitely after school plays (we may have still been in our 4th grade "Fiddler on the Roof" make-up), devouring the Spaghetti alla Checca , and that bread…oh that bread.

Many years later and still close friends with her and her brother, we all rented a house together just down the street from Angeli.  We regularly went together and with other friends.  And, those many years later, the Checca was just as good.  The elegant simplicity of both the restaurant and the food never failed to deliver.  Though, in January of 2012, Evan Kleiman sadly decided to close Angeli's doors for good.  I may never have that pizza dough bread again, but I'd be damned if I couldn't somehow replicate the Checca.

A rough chop.

The true beauty of a checca is the ease of it.  It's a raw sauce generally consisting of ripe summer tomatoes, garlic and basil.  Chop, let macerate, and pour over perfectly al dente spaghetti.  Still to this day, when I eat this dish, I can feel my 8 year old hot pink post pool/bike riding cheeks slurping up the spaghetti and searching for more of the melty mozzarella.

Fresh mozzarella.

Spaghetti alla Checca

Influenced and adapted from Evan Kleiman's Angeli Caffe

What you'll need:

• Lots of ripe tomatoes, chopped (about 2 pints cherry or 5-6 large)

• 2 garlic cloves, minced

• 1/2 -1 cup of good extra virgin olive oil

• Salt and pepper to taste

• 8 fresh basil leaves, gently torn

• 6-8 oz. fresh mozzarella, chopped and brought to room temperature

• 1 lb dried spaghetti

Directions:

In a large bowl, mix tomatoes, garlic, basil, salt, and pepper.  Add enough olive oil to cover the tomato mixture.  Let the sauce sit at room temperature for 2-3 hours. 

Cook the pasta in a large pot of heavily salted boiling water.  Trust the pasta experts here, take the pasta out 1 minute before the suggested time on the back of the package.  You definitely want that al dente bite with this fresh sauce. 

Pour pasta into a serving bowl.  Top with mozzarella and tomato mixture, and quickly mix well to coat.

Makes 4-6 servings.

Apple, Manchego & Chives

By Steph Farrar

My folks moved to Naples, Florida, an income tax-free state, almost a decade ago. They’ve always loved the water no matter where they've lived. I was basically raised on boats, in and out of galleys, heads, staterooms, pretending to learn port from starboard, bow from aft. We’re talking Tennessee River floating, slalom skiing, wave-running next to a nuclear facility. Not quite the California way of things. Not quite the peaceful, warm Gulf coast of Florida either.

It wasn’t a huge surprise when my parents made the move to the West coast of Florida to build their dream home on the water. It was time. They had braved the South long enough; it was time to enjoy all they had worked for. Unfortunately that great idea, building a dream home, took two years to complete and drained most of their stored enthusiasm for the Gulf Coast.

Years later, after completion and a resolving repose with staying put, my folks wear their Naples pride playfully. Naples more recently boasts dozens of amazing restaurants and watering holes, but is still anchored in the quiet, temperate Gulf. For the last few years we’ve visited for Thanksgiving, which is usually right around my birthday. And there is only one place I like to spend my birthday in Naples: Cafe Bar Lurcat.

There are three reasons why: 1. Great wine list 2. Fried rice topped with soft boiled egg 3. Apple, chive, manchego salad. So this week, I’m insisting Cafe Bar Lurcat comes to me. In Cali.

Simple Ingredients

This is one of the easiest things you will ever make. And one of the most delicious. The apples and cheese so closely resemble each other, it’s hard to pick them apart. The only things which divide them are taste and the touch of green at the end of the apple stalk. The apples have that bitter, sweet lemon kick and the cheese is so salty and nutty it could kill anyone with a nut allergy. With the tiny crunch of chive and little kick from the pepper, your taste-buds will be pleased. I like to cut the apples last, since they brown so quickly. If you must cut them earlier, squeeze lemon over them, cover and refrigerate.

Cut em like matchsticks

If you can believe it this salad can stay in the fridge for about a day or two, with the right amount of lemon to preserve. If you wanna follow this dish with the Pancetta Leek Fried Rice, you’ll have the closest meal to Lurcat since Lurcat. I mean really when are you ever going to Naples, Florida? Sorry Mom and Dad.

Summer!

Apple, Manchego & Chive Salad

Ingredients:

• 2 Granny Smith Apples, cored and cut into matchsticks

• 6 oz manchego cheese, cut into matchsticks

• 2 tbsp chopped chives

• 2 tbsp olive oil

• Juice on one lemon

• salt and pepper to taste

Directions:

Using a mandolin, slice apples and cheese into the same width slices. Then cut each slice into matchsticks. Unless you have a mandolin with a julienne blade, then use that of course.

Combine all ingredients into a bowl and season with salt and pepper to taste.

Store covered in refrigerator for one to two days max.

A,M,C on brick

Sweet Summer "Succotash"

By Sierra French Myerson

Lately, even breathing has been hard work and uncomfortable.  The slightest movement adds to the sticky stress of the heat.  I’m a native Angeleno, and yet, I still complain (and act surprised and overwhelmed) by the inevitable summer heat that strikes us every single year without fail.  And, on top of being one of the weather whiners, I’m a hypocrite.  I beg for all of the booty that the sun gods provide us, and then I carp about the seasonal circumstances that help to create the harvest. See, I’m a total produce whore.  So, when the tomatoes, corn, peaches, and other summer goods start to show up at the farmer’s markets, I go crazy.  They completely get me off.  What?!  I’m perpetually single.  I have to have something to look forward to, and a perfect, sweet, and slightly ugly heirloom tomato is that for me.  Come to think of it, that’s actually my ideal man-type too, just a bit taller than a tomato.  Hmm, I wonder what that means?

Succotash3

Needless to say, when the time is right (and, I’m properly ill-at-ease walking around outside, let alone breathing), a huge bounty of fruit and veggie love accompany me home from the Sunday farmer’s market.  Though they’re just for me, and any friends/family I might end up cooking for that week, I’m never worried my edible purchases will end up unused or buried in the trash.  Before I can even think about all of the rousing things I want to create with my summer market loot, I’ve eaten a quarter of it on it’s own.  A tomato sliced with a little Maldon salt, a cob of corn merely grilled or steamed, a peach...they do themselves justice.  Therefore, their unadulterated beauty is two-fold to me, they are beyond delicious, and they don’t need much finessing, i.e. kitchen heat.

Chop Chop

Turning the oven on in my un-a/c’d cottage-like apartment is a game-changer.  Fan schman.  The added heat makes the already motionless air come to a complete and hot standstill.  The other day, I was longingly looking at my remaining week’s veggies.  I was missing cooking and dying to eat them all at once.  Mission accepted:  use as many vegetables as I am inspired to use while cooking as little as possible.  Corn, summer squash, heirloom tomatoes (duh!), red onion, garlic, basil…a “succotash” of sorts.

To all you food purists out there, I didn’t use lima beans, so I know I can’t officially call it a succotash.  Regardless, it was simple, light, and so tasty.  Good veg don’t lie.

A quick sauté.

Sweet Summer "Succotash"

My only footnote to this recipe would be to use whatever vegetables inspire you. Though,  I do think corn is a perfect cornerstone.  Also, I used it as side dish to breaded chicken but, I think it would make a killer pasta with orrechiette, or incorporated into a more substantial salad with arugula or a grain. Just go with it.

What you’ll need:

• A good glug of extra virgin olive oil (approx. 1 Tb.)

• ½ a red onion, chopped

• 2 cloves of garlic, minced

• 2 ears of corn, shucked and cut of the cob

• 1 medium or 2 small summer squash (whichever kind you fancy), diced

• 1 medium heirloom tomato, large dice

• 2 pats of butter (approx. 2 Tb.)

• A generous handful of cherry tomatoes, halved

• Salt and black pepper, to taste

• ¼ tsp. red pepper chili flake (optional)

• 1 Tb. basil, torn

Directions:

Heat oil in large skillet over medium heat.  Add onion and garlic.  Season with salt and pepper.  Stirring frequently, cook for 8-10 minutes until onions are translucent. 

Add red pepper chili flake, if using. 

Add squash.  Stir to combine.  Cook, stirring occasionally, for 4-5 minutes until squash starts to cook through and soften. 

Add corn.  Cook for 1-2 minutes, stirring occasionally. 

Add chopped heirloom tomato.  Turn down heat to medium-low.  Add a pinch of salt and black pepper. 

Stir to incorporate all of the ingredients. 

Add butter.  Take off of the heat.  Stir until butter is melted and makes a slight sauce. 

Gently mix in cherry tomatoes and basil.  Serve.

Makes 4 servings.

Patty's Cucumber Gin Cocktail

By Steph Farrar

I have loved Gin for a very long time. I even capitalize the word when I don’t need to. If I’m able to go out for a nice dinner with my husband and perhaps don’t have to wake at dawn the next morning, I will start my night with a Gin martini. Extra dry, basically zero vermouth, and tons and tons of olives. I’m an olive fanatic. It's even possible I drink Gin so I can eat the olives.  No wait, I love Gin. But the olives really help soak up the booze while I’m waiting for an appetizer, hopefully Malpec or Kumomoto oysters.

Dill is so pretty

But enough about me. Let’s talk about you, enjoying Gin, even if you never have before. I can break you. And I will with this drink. 3 ounces of Gin sounds like a lot, I know. Most drinks are four ounces though, and we get a little soda water in there, and veggies and herbs, so whatever. Enjoy your healthy, well-rounded cocktail. Feel good about yourself.

Ice cream scoop muddle

I based this little concoction on a ‘mocktail’ I found in Food and Wine's August 2012 issue. I know cucumber and Gin make sense. And cucumber and dill love each other. So partnering the three seemed like a win. And I was right. I’m going to call this drink “For Patty,” cause she’s a serious Gin lover. And I’m a serious Patty lover.

Agave is best.

You know what I mean. Just drink it. And please eat some oysters if you can.

Dill, Cucumber Gin Cocktail

Ingredients:

• 3 ounces Gin, preferably Hendricks or Plymouth

• 1/3 cup cut cucumbers, plus one disk for garnish

• 2 paper-thin, lengthwise slices of cucumber

• 1 tsp dill finely chopped, plus sprig for garnish

• 3 wedges of lime (and/or lemon), one for garnish

• 1 tbsp agave nectar splash soda water

Directions:

Place cucumber, dill, agave syrup and juice of two lime wedges in a martini shaker and muddle together, breaking down the cucumber and lime. If you have a mortar and pestle that will work as well. I didn’t have a muddle this day, so I found a nice wooden ice cream scoop with a flat end. Worked great.

Line a highball glass with cucumber skin and fill with ice.

Fill shaker 3/4 with ice and add gin. Shake all ingredients well. I like this drink frothy.

Strain cocktail into cucumber lined glass. Fill with soda water.

Garnish glass with lime and cucumber wheel, and a sprig of dill.

Add a straw and enjoy.

Juiced: Almond Milk and Greens

By Steph Farrar

A few months ago, I began to feel toxic. Too much wine, too many verditas shots (thank you Esme and Cayman), not enough sleep. As a temporary single parent, I started to feel a little anxious.  Sam was still away on tour. I’d been cooking for one and a half for two months and finding it creatively challenging.

My best friend, Lola, has been a fan of the Earth Bar in L.A. for a few years actually... juices, vitamin shots, simple organic treats and eats, an overall health-food-store. Juices are called Detox Lemonade, Gimme Greens, Raw Recovery etc., not I Am Beautiful, Hear My Woman Roar, or My Spirit is Special. So I gave it a go. Not too crunchy for me.

Bottles and bottles

A juice cleanse is the most L.A. thing I have ever participated in. I was pretty jazzed to give my liver a snooze, sleep well, back away from the kitchen and test my will power. As a lady who lives to cook, not eating food is nearly unbearable. Especially when on the sixth juice of seven, cooking arugula pesto linguine for Vesper, and not eating it.

So I did it. For three full days. A raw juice cleanse of 1400 wimpy calories. I have never slept or felt better in my life, or even had more energy. I’ve also never been a very good breakfast eater, which I know, is a detriment. But I am generally not hungry in the morning. I don’t like to eat when I’m not hungry, and practically zero percent of any convincing to eat food before 11 am will result in success. Unless... it’s juice.

The only bummer about this cleanse was the amount of plastic bottles I went through... 21 total and three plastic raw soup containers. I kept them all for pictures. And then of course recycled them. I even asked if I could return the bottles for reuse at Earth Bar. “Ah, no.” “Gross” was their implied response.

The dreaded 'Total Greens'

Seven $6-9 juices in addition to early morning delivery, a raw soup and ‘am/pm’ pills... this cleanse was relatively affordable, considering I didn’t eat a thing for three days. There was only one juice that I had to hold my breath to drink, the Total Greens, which basically tasted like I’m assuming the ground must taste.

But I did it... I made it through, lost five pounds and felt amazing. I went to bed early the last night so I could wake up three hours before my toddler to eat real food and drink hot coffee. And yes, I’m still not into breakfast even though that soft boiled egg and soldiers never tasted better.

Now a few months later, I’ve been craving these juices and the way I felt, especially in the morning. The first juice is called Gimme Greens, the second Chlorophyll Boost, the third and most delicious thing ever, Almond Milk flavored with dates and vanilla. My new goal: make them at home. I dragged down the Breville juicer we were given as a wedding gift six years ago and have used once; I found a spot on the crowded counter in our kitchen, storing a few of the gazillion cutting boards I boast.

Soak them overnight

Almond Milk2

Almond Milk4

I haven’t quite mastered the juices, but wow are they filling, energizing and expensive. Two pounds of kale makes like a half ounce of juice. I’ve discovered the key to juicing is more vegetables, less fruit. Otherwise you’re drinking more sugar than necessary, more concentrated fruit than you would ever consume in a day. Use the fruit to sweeten the veggies.

Kale Juice1

Kale Juice2

I have been starting my mornings with Gimme Greens then Almond Milk, in addition to a forced bowl of cereal or yogurt. Be warned, while juices provide a great deal of energy and balance, they are generally high in calories as well. But damn, do I feel good!

Drink juice so you don't look like that guy

Gimme Greens - my Earth Bar version

Ingredients:

• 1 Green Apple

• 1/2 Cucumber

• 2 oz Spinach (optional, but why not)

• 1 Regular Lemon

• 1 bunch Kale (roughly 6 stalks)

 Directions:

If you have a juicer, combine all ingredients, whole, juicing one at a time.

If you don't have have juicer, you can use a blender, and strain any and all solids that form, either through a sieve or cheesecloth.

Almond Milk, with dates and vanilla

Ingredients:

• 1 cup raw almonds

• water for soaking

• 3-4cups water ( I prefer closer to 3, so the milk is fuller-bodied)

• 2 pitted dates, chopped

• 1/2 tsp vanilla salt and pepper (optional)

 Directions:

Soak the almonds in water overnight or for at least 6 hours.

Drain the water from the almonds and discard.

Blend 3-4 cups of water, almonds, dates and vanilla until well blended and almost smooth.

Strain the blended almond mixture using a cheesecloth or other strainer.

You can keep the meaty product left from the almond milk. Makes a yum almond butter with a little added salt.

Homemade raw almond milk will keep well in the refrigerator for three or four days.