I have always wanted to go to this place. Every Wednesday, I pass it going to Ye Olde King's head for trivia night. I also read that it is owned by the same people who own Joe's on Abbot Kinney. I don't know if that is correct, but Bar Pintxo recently opened and I wanted to check it out.
It's a Spanish tapas style restaurant. My roommate said it was served like how they served tapas in San Sebastian. Most of the tapas are served on a grilled slice of bread, sort of like bruschetta. They are displayed in front of the bar, and to my horror, not just "display," but the actual tapas food to be served.
I ordered the an asparagus tapas, which was a sliced white asparagus laying on top of a pinkish, nut mix, that looked like chopped up salmon, but was not, all on top of a piece of grilled, and soggy from sitting there, bread. Not a big fan, but it was different. The white asparagus was good, but there weren't too many options for vegetarians. (the radish, jicama, avocado in cilantro lime skewer or spinach salad didn't really appeal to me).
One of the specials on the chalkboard was "Coca Pintxo." It sounded like a drink, but it actually was a flatbread topped with cheese, onions, white asparagus, and then these pik-nik-like shoestring potatoes and cheese. It was okay. Kind of steep for $10.
I also had a glass of sangria. It was average, but especially refreshing for the day, since it was insanely hot in LA today.
When the check came, I felt a little grip on my wallet...but at the same time, I also felt good to get this Bar Pintxo out of my system. At leeast I know now, and won't have the inclination to return... except maybe if i wanted another glass of sangria on a hot day.
Sunday, April 27, 2008
Santa Monica Farmer's Market Dinner
Every Sunday, there is a farmer's market at the Victorian garden on main street in Santa Monica. I have been reading a lot about how fiddlehead ferns are in season right now, and was interested in picking up some to try. I woke up early, and it was scorching hot today. I headed down to main st at around 9 am, and it had to be in the upper 80's already, so I knew it was going to be miserably hot today.
There were no fiddlehead ferns, but I did score some pea shoots and dandelion greens.
After enjoying, and lamenting over the heat, I decided today was a good day to make fried rice.
Dandelion Nasi Goreng (Indonesian Fried Rice)
1/2 bunch dandelion greens, lower coarse stems removed, remaining chopped up in bite sizes
2-3 cloves of garlic, sliced
1 shallot, sliced (optional)
a splash of olive oil'
salt/pepper
1-2 Tbs kecap manis (sweet Indonesia style soy sauce)
1 small red chillis, sliced (or 1 Tbs chilli sauce)
2 cups of cooked rice
In a large frying pan, heat oil in medium heat. Add sliced garlic. Saute for 30 seconds, then add dandelion greens. Stir fry for 3-4 minutes. Add chilli, kecap manis, and rice. Stir until all rice is colored with sauce. Salt and pepper to taste.
For traditional serving, top with sliced cucumbers, sliced tomatoes, a sprinkle of bawan goreng (fried onions), and a drip of kecap manis.
For the pea shoots, (which I've never tried), I looked them up to find out how to prepare them. You can eat them raw or cook them lightly. I opted for cooking them lightly for 1 minute with some garlic, olive oil, and a splash of mirin.
They were the highlight of dinner - they are really tender and refreshing.
Overall, i'm pretty happy that i got to try a different "green" from the Farmer's market. The pea shoots were different and interesting, with little white blossoms in a few stems, and tiny curled whiskers on the top. Fun stuff.
There were no fiddlehead ferns, but I did score some pea shoots and dandelion greens.
After enjoying, and lamenting over the heat, I decided today was a good day to make fried rice.
Dandelion Nasi Goreng (Indonesian Fried Rice)
1/2 bunch dandelion greens, lower coarse stems removed, remaining chopped up in bite sizes
2-3 cloves of garlic, sliced
1 shallot, sliced (optional)
a splash of olive oil'
salt/pepper
1-2 Tbs kecap manis (sweet Indonesia style soy sauce)
1 small red chillis, sliced (or 1 Tbs chilli sauce)
2 cups of cooked rice
In a large frying pan, heat oil in medium heat. Add sliced garlic. Saute for 30 seconds, then add dandelion greens. Stir fry for 3-4 minutes. Add chilli, kecap manis, and rice. Stir until all rice is colored with sauce. Salt and pepper to taste.
For traditional serving, top with sliced cucumbers, sliced tomatoes, a sprinkle of bawan goreng (fried onions), and a drip of kecap manis.
For the pea shoots, (which I've never tried), I looked them up to find out how to prepare them. You can eat them raw or cook them lightly. I opted for cooking them lightly for 1 minute with some garlic, olive oil, and a splash of mirin.
They were the highlight of dinner - they are really tender and refreshing.
Overall, i'm pretty happy that i got to try a different "green" from the Farmer's market. The pea shoots were different and interesting, with little white blossoms in a few stems, and tiny curled whiskers on the top. Fun stuff.
Thursday, April 10, 2008
Dinner Ideas
At work, I often think about what I am going to make for dinner. I ponder at my desk, browse various food websites and blogs, and take inventory of what I currently have at stock.
It’s best for me to have a plan once I leave work; it’ll save me last minute rushes to the grocery store or missing ingredients well into cooking.
Yesterday, I bought a bag of salad mix, brie, mini baguettes, bruschetta mix, an olive rustic bread, and a can of black-eyed peas.
After looking through Elie Kreuger’s section of the Food Network, I was led to the vegetarian arena of the website. “Artichoke panzanella.” This was perfect! Panzanella is an Italian salad with bread. It’s always been a favorite dish idea and I had good bread, salad mix, bruschetta mix (tomatoes, basil,etc) and I could get cucumbers on my way to Longs later…
To complement, I could make Black-eyed peas and Quinoa croquettes. This is basically mashed beans, herbs, bread crumbs, and cooked quinoa, baked into little circle goodness. You could actually make these with any beans or grains (brown rice anyone?) and they still turn out to be the yummy little cakes they should be.
The original idea of these croquettes are from Vegan with a Vengeance by Isa Chandra Moskowitz
o black-eyed peas (I use canned)
o ½ c quinoa
o 1 T olive oil
o 1 T soy sauce
o Herbs (I use a shawarma mix that I got at a Persian grocery store)
o ½ c bread crumbs
o Salt/pepper
o 2 t olive oil
Rinse and cook Quinoa as directed.
Mash beans in a bowl. Stir in oil and soy sauce, then add quinoa, herbs. The mixture should be thick and slightly sticky.
Preheat oven to 350.
Spray/grease a cookie sheet with olive oil. Combine remaining ingredients in a small bowl. Roll the black-eyed pea mixture into balls and flatten slightly, then coat with bread crumbs and set on cookie sheet.
Bake 20 minutes, turn each croquette, and bake another 20 minutes.
= Panzanella and Black-eyed pea-quinoa croquettes sounds like a well-rounded meal to me!
It’s best for me to have a plan once I leave work; it’ll save me last minute rushes to the grocery store or missing ingredients well into cooking.
Yesterday, I bought a bag of salad mix, brie, mini baguettes, bruschetta mix, an olive rustic bread, and a can of black-eyed peas.
After looking through Elie Kreuger’s section of the Food Network, I was led to the vegetarian arena of the website. “Artichoke panzanella.” This was perfect! Panzanella is an Italian salad with bread. It’s always been a favorite dish idea and I had good bread, salad mix, bruschetta mix (tomatoes, basil,etc) and I could get cucumbers on my way to Longs later…
To complement, I could make Black-eyed peas and Quinoa croquettes. This is basically mashed beans, herbs, bread crumbs, and cooked quinoa, baked into little circle goodness. You could actually make these with any beans or grains (brown rice anyone?) and they still turn out to be the yummy little cakes they should be.
The original idea of these croquettes are from Vegan with a Vengeance by Isa Chandra Moskowitz
o black-eyed peas (I use canned)
o ½ c quinoa
o 1 T olive oil
o 1 T soy sauce
o Herbs (I use a shawarma mix that I got at a Persian grocery store)
o ½ c bread crumbs
o Salt/pepper
o 2 t olive oil
Rinse and cook Quinoa as directed.
Mash beans in a bowl. Stir in oil and soy sauce, then add quinoa, herbs. The mixture should be thick and slightly sticky.
Preheat oven to 350.
Spray/grease a cookie sheet with olive oil. Combine remaining ingredients in a small bowl. Roll the black-eyed pea mixture into balls and flatten slightly, then coat with bread crumbs and set on cookie sheet.
Bake 20 minutes, turn each croquette, and bake another 20 minutes.
= Panzanella and Black-eyed pea-quinoa croquettes sounds like a well-rounded meal to me!
Wednesday, April 9, 2008
Freedom Fries are ridiculous…but French Fries are delish!
Why are potatoes so damn good?!?!?!
I like them in every way: mashed potatoes, hash browns, tater tots, curly fries, steak fries…baked potatoes? Why not!
Why are they so good? Why can’t I resist them when they are on the table in front of me or on the menu?
Eh, who cares right? They're damn good!
I'm thinking of french fries right now because today is Wednesday, aka Quiz night at Ye Olde King's Head. And most likely, I won't order fries (trying to cut down on fried foods) but will eventually skim some off someone who does...
Probably my 2nd favorite potato dish would be mashed potatoes. I liked Trader Joe’s vegetarian Shephard’s Pie, but can’t seem to find it anymore!
I used to make it from the box, Barbara’s to be exact. But, suddenly, store after store stopped carrying them.
What’s happening to my instant delights?
Mashed potatoes and gravy (vegan herb) is my favorite. I toss in some brussel sprouts on the side, so I don’t feel guilty. But usually, I find myself eating the greens as quickly as possible, so I can hurry over to the main dish.
P.S. Why do the English call American French fries “chips” and American potato chips “crisps?”
This peculiarity has always boggled me!
I like them in every way: mashed potatoes, hash browns, tater tots, curly fries, steak fries…baked potatoes? Why not!
Why are they so good? Why can’t I resist them when they are on the table in front of me or on the menu?
Eh, who cares right? They're damn good!
I'm thinking of french fries right now because today is Wednesday, aka Quiz night at Ye Olde King's Head. And most likely, I won't order fries (trying to cut down on fried foods) but will eventually skim some off someone who does...
Probably my 2nd favorite potato dish would be mashed potatoes. I liked Trader Joe’s vegetarian Shephard’s Pie, but can’t seem to find it anymore!
I used to make it from the box, Barbara’s to be exact. But, suddenly, store after store stopped carrying them.
What’s happening to my instant delights?
Mashed potatoes and gravy (vegan herb) is my favorite. I toss in some brussel sprouts on the side, so I don’t feel guilty. But usually, I find myself eating the greens as quickly as possible, so I can hurry over to the main dish.
P.S. Why do the English call American French fries “chips” and American potato chips “crisps?”
This peculiarity has always boggled me!
Friday, April 4, 2008
Bi-bim-bap!
Bibimbap = Korean delishness!
It is sooo good. It is a rice dish, usually made with meat and assorted vegetables, with a fried egg on top. Served with kim chee, it’s spicy and healthy, but still clean feeling (you know what I mean!)
Fatfreevegan’s blog had a great post about it and I’ve made it a couple times now. I was really surprised to find out how easy it was to make. You basically stir-fry lightly vegetables (spinach, carrots, etc.) in sesame oil for a short time and sprinkle with sesame seeds. For cucumber, I sprinkle with rice wine vinegar for a quick pickle. The bok choy entails a little more, with garlic, ginger, and all, but overall, everything is quite simple to put together.
“Kochu Chang” (the basis of bibimbap)
4-5 tbsp. miso
1 1/2 tbsp. red paprika
1 tsp. cayenne pepper
1 tbsp. sugar
2 tsp. sugar
2 tsp. sesame oil
1 tsp. toasted and crushed sesame seeds
Mix grouped ingredients together well and then add latter group to former. This is the sauce for bibimbap.
Bok Choy
Baby bok choy or other greens, cut up in 1 inch bites
Small piece of ginger, grated
1 clove garlic, minced
Some water
In a pan, soften ginger and garlic, the pan with a sprinkle of water over medium heat. Add bok choy. Add a little water and cover 4-5 minutes or until bright green.
To plate, scoop brown rice in a bowl. Add scoops of different vegetables. And finally, add the gochuchang paste and serve!
P.S. You can try to make bulgogi tofu, seitan or tempeh, that might be good with it also! To step it up even more, it is usually served in a hot clay pot which makes a beautiful, crunchy rice crust on the bottom...yum!
It is sooo good. It is a rice dish, usually made with meat and assorted vegetables, with a fried egg on top. Served with kim chee, it’s spicy and healthy, but still clean feeling (you know what I mean!)
Fatfreevegan’s blog had a great post about it and I’ve made it a couple times now. I was really surprised to find out how easy it was to make. You basically stir-fry lightly vegetables (spinach, carrots, etc.) in sesame oil for a short time and sprinkle with sesame seeds. For cucumber, I sprinkle with rice wine vinegar for a quick pickle. The bok choy entails a little more, with garlic, ginger, and all, but overall, everything is quite simple to put together.
“Kochu Chang” (the basis of bibimbap)
4-5 tbsp. miso
1 1/2 tbsp. red paprika
1 tsp. cayenne pepper
1 tbsp. sugar
2 tsp. sugar
2 tsp. sesame oil
1 tsp. toasted and crushed sesame seeds
Mix grouped ingredients together well and then add latter group to former. This is the sauce for bibimbap.
Bok Choy
Baby bok choy or other greens, cut up in 1 inch bites
Small piece of ginger, grated
1 clove garlic, minced
Some water
In a pan, soften ginger and garlic, the pan with a sprinkle of water over medium heat. Add bok choy. Add a little water and cover 4-5 minutes or until bright green.
To plate, scoop brown rice in a bowl. Add scoops of different vegetables. And finally, add the gochuchang paste and serve!
P.S. You can try to make bulgogi tofu, seitan or tempeh, that might be good with it also! To step it up even more, it is usually served in a hot clay pot which makes a beautiful, crunchy rice crust on the bottom...yum!
Thursday, April 3, 2008
Corn Tortillas – An Obsession
After completing my list of groceries today, I quickly amended my notes to add “corn tortillas.” Lately, I’ve been obsessed. My roommate noticed how much I adored cooking quick quesadillas after work. My boyfriend noted how frequently I was snacking on quesadillas and how often our dinners were turning into “taco nights.”
My grocery list addition took me back to a flashback to my first encounter with the quesadilla. I remember being babysat by my aunty Beth, who lived next door (we are a large family, and often one aunt/uncle received little nephews and nieces in one sitting). I believe she used flour tortillas with mozzarella cheese. I was hungry. My cousins were hungry. And she went to the stovetop in the kitchen and came back with these brilliant flat snacks for all the hungry and eager kids.
That’s what I thought then, as a child. And that is what I think now. Brilliant. Whether it is at Taco Bell, El Pollo Loco, or the Pancho Villa down the street, I cannot resist cheese and tortillas. Maybe my love for all Mexican food or Mexican “inspired” food is because I am from California, (I hear the East Coast greatly lacks in Mexican food), and have grown up eating it and loving it.
I get cravings for some kind of Mexican food, mostly nachos or quesadillas, as often as I get cravings for pizza (and that’s pretty often). It’s probably the cheese. That’s the only connection I can fathom…
So, love it or hate it, taco night is here to stay. As well as the frequent quesadilla and nacho binges.
Note: Being vegetarian, taco nights are usually made with taco seasoned-seitan, fresh avocados, cilantro, salsa, and hot sauce.
Oh yeah, did I mention for my birthday last year, I threw a taco party? It had salmon, chicken, steak, and of course, Boca Burgers. YUM!
My grocery list addition took me back to a flashback to my first encounter with the quesadilla. I remember being babysat by my aunty Beth, who lived next door (we are a large family, and often one aunt/uncle received little nephews and nieces in one sitting). I believe she used flour tortillas with mozzarella cheese. I was hungry. My cousins were hungry. And she went to the stovetop in the kitchen and came back with these brilliant flat snacks for all the hungry and eager kids.
That’s what I thought then, as a child. And that is what I think now. Brilliant. Whether it is at Taco Bell, El Pollo Loco, or the Pancho Villa down the street, I cannot resist cheese and tortillas. Maybe my love for all Mexican food or Mexican “inspired” food is because I am from California, (I hear the East Coast greatly lacks in Mexican food), and have grown up eating it and loving it.
I get cravings for some kind of Mexican food, mostly nachos or quesadillas, as often as I get cravings for pizza (and that’s pretty often). It’s probably the cheese. That’s the only connection I can fathom…
So, love it or hate it, taco night is here to stay. As well as the frequent quesadilla and nacho binges.
Note: Being vegetarian, taco nights are usually made with taco seasoned-seitan, fresh avocados, cilantro, salsa, and hot sauce.
Oh yeah, did I mention for my birthday last year, I threw a taco party? It had salmon, chicken, steak, and of course, Boca Burgers. YUM!
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