Petit Trois…Los Angeles… A Little More Butter Please :-)

At Melrose and HIghland, L.A. (walking distance to Osteria and Pizzeria Mozza Chef Ludo's Petit Trois sits in a dive looking strip mall.  It's bar seating only, seats about 30 and is just delightful (and full fat for sure).

At Melrose and Highland, L.A. (walking distance to Osteria and Pizzeria Mozza) sits Chef Ludo’s Petit Trois – located in a dive looking strip mall. It’s bar seating only, seats about 30 and is just delightful (and full fat for sure).

For the past few years, I have battled keeping my blood sugar at a good level…recently my numbers jumped up and put me back into that type 2 diabetic stage… 🙁    So….I’ve decided to make a change.  While I normally watch my diet fairly closely and have gone through lots and lots of training on “how to eat as a diabetic”… something just isn’t working for me right now; therefore, after discussing a variety of options with a wellness expert, we determined my going with a reduced fat, “plant-based diet” for the next eight weeks (yep, vegan…but sshhhhh, “don’t say vegan out loud” she said…”people don’t like that word”).   I’ve gone plant based before…about 15 years ago, and remember how good I felt on that plan.  So, I am going for it.  My lab work is due at the end of August, and I am giving “plant-based” eating a shot to see if I can drop my numbers back to the normal range.  I am motivated!   I love a challenge and immediately embraced planning what I would eat, how I would prepare it and how tasty I could make it… However…I had a teeny obstacle before I could start.  My dear husband had reservations for us the next night at a “hot” new small French Bistro in L.A., Petit Trois.   I didn’t check out the Petit Trois menu before going, figuring there would be enough plant-based, low fat items on the menu to choose from, well, I was wrong.  It is a tiny place with a Parisienne flair and a delightful French Bistro menu … meaning EVERYTHING was authentic French … with butter to die for (almost literally for me I suppose).  I decided to embrace the situation (as not to hurt my husband’s feelings, who is always so supportive of my diet management)…and I treated this as my last full-fat, animal-style meal for the next two months…beginning with a lovely glass of Sancerre (chilled to perfection) to cut through the fat 🙂   It was seriously fabulous food, no wonder Chef Ludo (who was a judge on the short-lived cooking contest show called “The Taste” with Chef Anthony Bordain) is getting rave reviews for his bistro. Below are photos of our meal…starting with escargot…and the best crispy French bread and butter. I immersed myself in the environment and thoroughly enjoyed every morsel and all the butter!  Hurray for the butter!  I had enough to last my 8 weeks of going low fat!

Escargot drenched in clarified butter, herbs and garlic...and the best French bread and French salted butter...what a start to the meal mmmmmmmm

Escargot drenched in clarified butter, herbs and garlic…and the best French bread and French salted butter…what a start to the meal mmmmmmmm

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Escargot is one of their top menu items...we hadn't had them in ages...they are a meal unto themselves ...they had buckets full of them ready to order...

Escargot is one of their top menu items…we hadn’t had them in ages…they are a meal unto themselves …they had buckets full of them ready to order…

 

Our starter salad of tomatoes, creamy burrata, toasted bread crumbs, basil and a vanilla, lemon grass dressing was stunning (and NOT Italian they claimed...very French... I went with green beans topped with toasted almonds....drenched in butter of course...just perfect

Our starter salad of tomatoes, creamy burrata, toasted bread crumbs, basil and a vanilla, lemon grass dressing was stunning (and NOT Italian they claimed- NOT a caprese salad!…very French).. pictured below… I went with green beans topped with toasted almonds….drenched in butter of course…just perfect

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And then there was this...the last meat/animal product I plan to eat for 8 weeks... disguised under that beautiful frise herb salad is a crispy, golden fried confit style chicken leg...an excellent last meal choice if I say so myself (I just love chicken legs)

And then there was this…the last meat/animal product I plan to eat for 8 weeks… disguised under that beautiful frise herb salad is a crispy, golden fried confit style chicken leg…an excellent last meal choice if I say so myself (I just love chicken legs)

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Ludo has an interesting and mysterious looking full French restaurant next door to Petit Trois bistro…we will be checking this out soon (after August if all goes well with the numbers game I am attempting to manage).  It’s called Troi Mec and has an interesting reservation system…something like a lottery I gather.  Will check it out and let you know.  It is said to be exciting, unique and was named best restaurant in 2013.

The only bad thing about the whole experience…Petit Trois does NOT offer any tea service.  When I ordered tea…they said they could give me hot water with lemon, oh well…the rest of the meal was beautifully served in this relaxed bar, and clearly, professionally run kitchen.  Watching your meal being prepared in front of you in their tiny kitchen was cool too.

I had my cup of tea on the way home…a Starbucks run 🙂

Mom’s Cream Puffs for a Friend…

Mom's Cream Puffs...pate choux filled with homemade vanilla bean pastry cream...(for my dear friend's birthday)

Mom’s Cream Puffs…light and delicate – crispy on the outside, eggy on the inside, petite pate choux puffs  filled with homemade vanilla bean pastry cream…(a request from my dear friend Dawn for her  birthday)

I guess you could call cream puffs a retro dessert.  My Mom would whip these lovely, delicate, crispy yet creamy pastries up seemingly on a moment’s notice.  Cream puffs were popular in the 1960’s and have long been a favorite of mine.  I hadn’t made these in a couple years, but when my good friend was over last month telling me how much she would just love an eclair that wasn’t filled with an over sweet pastry cream and that it didn’t need to be dipped in chocolate either –  I told her the best recipe is actually in my Tea With Betty book (which she has) and that Mom’s Pastry Cream and Pate Choux recipes are simple to prepare.  She looked at me like, “right, I’m going to make those with two kids and a job” sooooo, I jumped in and said “I’ll make you some for your birthday”…(which was a couple weeks away).  When the time came, I was unexpectedly swamped with a work project and didn’t think I could get them done on time.  I fretted over this, as I detest not fulfilling a commitment; so, late the night before her birthday, I determinedly pulled my recipes out, read them, realized I actually had all the ingredients on hand and  concluded,  “I CAN do this!”  The next afternoon I delivered a very fresh batch to her on time…and I had fun preparing them.  As I delivered her not too sweet puffs, the fragrance wafting from the container took me right back to Mom’s kitchen … so, it was with a double special feeling that I watched Dawn and her family gobble down these delightful sweets.  Mom’s pastry cream recipe is here in a post I did a couple years ago.

Sometimes I overthink things … and make mountains out of mole hills (as my husband would attest to), and which is what I did when worrying about baking these on time.  My savior of time was dragging out my husband’s big, heavy, 35 year old,  avocado green Kitchenaide stand mixer.  I used the mixer to finish the pastry cream, then, while it was chilling in the refrigerator, I threw together the pate choux using the mixer.  Mom always made her pate choux in a heavy bottom saucepan using a wooden spoon to beat in one egg at a time (a job my sister and I took over as we got into our teens).  I must say the mixer did the work beautifully and swiftly.

Below is the pate choux, ready to put in a piping bag and pipe onto parchment for baking…then the finished product just out of the oven.  They came out perfectly, a little crisp on the outside and nice and soft on the inside with plenty of room for filling.

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I did attempt to make elongated, eclair shaped puffs but they came out rather thin and were difficult to fill…so I opted for round too…they were all just wonderful in the end.

These go really well with a cup of Jasmine pearl green tea.

Elongated eclair shapes are what I started out to make...but they were a bit too thin, but tasted great...I ended up having to split them in half to fill them, but everyone stilled loved them.

Elongated eclair shapes are what I started out to make…but they were a bit too thin, yet tasted great…I ended up having to split them in half to fill them… everyone stilled loved them.

How Does Your Garden Grow? Our Hits & Misses…

new for us this season...tomatillos.  My husband loves salsa...these will go well with our jalapeños and tomatoes in a couple months...the interesting looking "paper like" exterior of this tomato like plant is gorgeous

New for us this season…tomatillos. My husband loves salsa…these will go well with our jalapeños and tomatoes in a couple months…the interesting looking “paper like” exterior of this plant is gorgeous

We’ve been working hard in the yard!!  This season’s garden has been particularly satisfying to get in and watch develop.  Our garden was on the San Juan Capistrano Garden Club tour in late April…thus we put a LOT of extra effort into sprucing up every nook and cranny of our backyard; planting more vegetables and new fruit trees…filling every blank corner with organic, beautiful, and hopefully bountiful crops.  The birds, bees, lizards, and butterflies seem thrilled with the plantings.  With our California drought condition, we updated our irrigation to ensure complete efficiency in water usage…this resulted in our achieving an award from our local water district (a little bonus, yay).  It’s been truly fulfilling to watch the literal “fruits” of our labor bloom….and thanks to my husband (who is in charge of the fruit trees (his favorite), and my sister and great friend (A.), we got everything installed in time for the tour.  Now, I’m ready to host a few tea lunches on the deck and enjoy the results …the “hits” early in the season are…Japanese eggplants (gorgeous leaves), heirloom tiger tomatoes, and from The French Laundry seeds I purchased on our last trip to Napa Valley (over a year ago), D’Avignon radishes, Chiogga beets, Nantes carrots.. all looking just gorgeous…my husband and I watch them grow, fawning over them like proud parents 🙂

2015 veggie crop...new this year, heirloom lemon cucumbers, from the French Laundry seeds - nantes carrots, chiogga beets, d'artangan radishes and our fave heirloom tiger striped tomatoes...and Japanese eggplants (which have the most beautiful leaves

2015 veggie crop…new this year, heirloom lemon cucumbers, from the French Laundry seeds – nantes carrots, chiogga beets, d’avignon radishes and our fave heirloom tiger striped tomatoes…and Japanese eggplants (which have the most beautiful leaves

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Our fruits trees are seemingly ecstatic with the new irrigation and deep mulch…fuji apples, nectarines, prolific pomegranate tree and our black mission fig and black jack fig trees are bursting with fruit

Fuji apples, Pomegranate fruit and blooms, and new for us, nectarines coming in

Fuji apples, Pomegranate fruit and blooms, and new for us, nectarines coming in

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Oops, and then there are the “misses”…hmmm, wonder what is gnawing on this nectarine…off to get some netting…and for me, a whole new allergy alleviation regime as my doctor said all my gardening was making me sick…next time, I’ll remember to wear a mask to minimize breathing in all that lovely organic matter 🙂

Whose been gnawing on my fruit .... ugh  This is where I start to get crazy...I don't mind sharing, but please wait until it gets a little ripe

Whose been gnawing on my fruit …. ugh
This is where I start to get crazy…I don’t mind sharing, but please wait until it gets a little ripe

Freshly Made Herbal Infusions…at The Kitchen in Sacramento, California

Well, that terrible cough / cold and flu virus finally made it around to our house.  I was not immune…was down and out for over 10 days…but my bright spot is that it hit me on the drive home from our relaxing, beautiful 10 day vacation.  One in which there were several delightful tea moments.

The Kitchen Restaurant in Sacramento is a spectacular dining event – dinner is held in an open, appealing environment with a demonstration kitchen in the center of the room.  We experienced this destination point dinner last year and were wildly impressed and throughly enjoyed the entire scene. I will post about their seriously gorgeous foods later. The fresh, fragrant, flavorful, ingeniously combined, unique ingredients and preparations we were exposed to were stunning.  However, I missed ordering their fresh herbal infusion (as I am not usually an herbal tisane fan, I opted for their loose leaf teas).  Well, my darling husband decided I should try their freshly cut and prepared herbal tisanes…so he took me back there this year for our anniversary as a nice surprise.  Interestingly, the dining experience was as exciting as last year, the food even more inventive and delicious with their fine new chef, David Chavez and I left thinking we will surely get back to The Kitchen every year!  It is awesome! And they accommodate any dietary restriction, happily, and with creative, flavorful adjustments.   Below are photos of our  fresh herbal tisanes, infused table side…they were delicious and made me rethink what an herbal infusion can be.  I ordered the “soothing” with rosemary, mint, ginger, and orange zest…it was just as named…soothing. And it was an excellent way to end this incredible meal.  I plan to make my own fresh infusions as my herbs perk up a bit in my garden this spring.

Baskets of fresh herbs, cut to order, infused in iron tetsubin pots...just delicious

Baskets of fresh herbs, cut to order, infused in iron tetsubin pots…just delicious

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Drink Tea…and Tisanes (herbals)  It’s good for you!

I Need a Trip to Napa…

Napa Valley in February 2014...wild mustard profusely blooming all over the valley as a stunning yellow cover crop -- photo opps appear around every corner...

Napa Valley in February 2014…wild mustard blooms profusely all over the valley as a stunning yellow cover crop — photo opps appear around every corner…

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Arguably the best time of year to go to Napa is during “crush” season…when the air is permeated with the fragrance of grapes, and the days are long,  the daytime fall temperatures are warm and breezy, and there is the hubbub of trucks and trailers hauling up and down Highway 29 with massive amounts of grapes spilling over the sides; however, my favorite time to be in this stunning two-mile wide, 30-mile long valley is in early February.

The beginning of 2015 have been particularly hectic for me; yet, I was slowed down the other night when churning through thousands of photos I have stored on my computer…searching for a particularly elusive photo of a family member that I wanted to share with a cousin of mine…our Napa trip from last year flew by as I was on the hunt and the photos stopped me in my tracks.  I then took a virtual vacation to my favorite place and smiled…ahhhh…Napa.  While I love the cabernets…it’s the meticulous attention to the the full-circle of the food cycle created through the various properties using sustainable agriculture practices, the prevalence of stunning gardens (edible and flower), seriously fabulous restaurants, and a sense of grace exuding from this farming community that touches my soul.  And…they always have perfectly lovely, quality tea service readily available and accessible.

There are scrumptious, flavorful small bites of foods and beautiful teas served all over town

There are scrumptious, flavorful small bites of foods and beautiful teas served all over town – this mini tasting plate was served at the Greystone Restaurant attached to the CIA (culinary institute of America) in St. Helena, Napa.

 

Everything seems to taste better in Napa..the town of Yountville is our favorite small burg.  We walk quiet little streets to shop, eat, drink, meander, and enjoy the gardens.  It’s a no-pressure, relaxed environment.  Of course, there are plenty of stellar wines to sample…which might contribute just a little bit to the sense of relaxation 🙂

Bouchon Bakery stop on our morning walk, barrels and caves to explore, small plates to nibble on and lovely cups of tea abound

Bouchon Bakery stop on our morning walk, barrels and caves to explore, small plates to nibble on and lovely cups of tea abound

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Yep, I’m ready for a drive up north 🙂

 

Mom’s Sweet Potato Biscuit … Re-engineered…Gluten free, Soy free & Yummy!

Food is memories.  That’s what my sister wrote in an email to me this morning after she watched the movie, 100 – Foot Journey, last night – Her email comments inspired me to write today.  Thanks sister 🙂

I just love food and learning anything about food, but have been a bit frustrated and stymied because some of our old food memory recipes don’t work for the whole family anymore.  Stubbornly, I don’t want to give up on these food memory foods; therefore, I decided to figure out how to re-engineer our most favorite family recipes… with a little re-work, re-invention, and responsible food sourcing…I’m inspired again and coming up with products that work for our dietary needs today…it’s turned out to be a feel-good journey too.

The first recipe I’ve re-done is Mom’s yam (or sweet potato) biscuit recipe.  For over 30 years, Thanksgiving at our family’s homes have included a petite yam biscuit served with her homemade pumpkin butter.  In the late 1970’s, Mom, (Betty), had taken cooking classes where she came away with petite bite recipes for her catering business.  Many of those stuck with the family as favorites for holiday dinners, happy events (cocktail parties or showers), and offered at tea time.  These yam biscuits hit a chord with all of us as a must have served with the Italian chicken soup course on Thanksgiving day.

Our niece has taken over the helm as the yam biscuit and pumpkin butter maker for our holiday dinner (often for over 25 guests).  With a new baby in tow, we shared duties this year…her pumpkin butter was the best I ever remember consuming.  For the yam biscuits (we often substitute with organic sweet potatoes as they are delicious and easier to source), I substituted the flour and fat historically called for to ensure everyone at the table could comfortably consume the biscuits, slathered with her stunning pumpkin butter.  We have gluten-fee, soy free, sodium reduced diet needs to accommodate.  The old recipe called for all purpose flour (wheat) and Crisco (soybean oil) … I substituted with William Sonoma’s Cup for Cup Gluten-free (wheat free) flour and chilled Kerrygold Grass-fed Unsalted Butter (soy free).  While a bit of a sticky, challenging dough resulted…the biscuits were just fabulous…and everyone could eat them.  We cut them small (1 1/2″ round) so they instigate your appetite and don’t fill you up.  Although my nephews can eat a dozen at a sitting 🙂

Below is the new recipe…gluten free, soy free and even me…the diabetic… can happily fit one into my meal plan.

Organic sweet potato biscuit prepared with gluten free flour and grass-fed butter

Organic sweet potato biscuit prepared with gluten free flour and grass-fed butter

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Sweet Potato Biscuit

I suggest baking them just prior to serving as they are sooo good served hot (or you can bake them ahead and heat them for a few minutes on a low temperature just prior to serving).

The first time we learned of these biscuits was at a Southern foods cooking class. They were served with a slice of country ham and honey mustard—a savory little “slider” that’s perfect for tea time.
Makes approximately 24 ( 1 1/2”) biscuits.
PREP TIME: 10 minutes TOTAL TIME: 50 minutes (including prepping yam and baking time)
Preheat oven to 400° F.

1 ½ cups all-purpose flour (substitute with Cup 4 Cup gluten-free flour).
2 teaspoons baking powder
½ teaspoon salt
½ cup Crisco® shortening (substitute cold butter – I used Kerrygold unsalted)
3 to 4 tablespoons heavy cream
Approximately ¾ cup mashed yam, boiled or baked, then mashed and cooled (substitute with sweet potatoes – use organic if available).

Sift flour, baking powder, and salt in a bowl.
Cut in shortening (or cold butter) until mixture resembles coarse meal.
Add yam/sweet potato and cut in with a pastry cutter or two knives.
Add cream to form a soft dough that holds.
Lightly knead and pat down onto a floured surface to ¾” thick, cut into rounds using 1 ½” to 2” cutter. Do not use a rolling pin…use our hands to lightly pat down. Rustic looking biscuits are cute :-).
Bake in a buttered pan or sheet pan lined with parchment or Silpat® at 400° F for 18 to 20 minutes.
Serve hot with butter and sliced country or baked ham or with pumpkin butter.