Ask A Los Angeles Expert: Best Fall Family Dishes
Even though there isn't much of a chill in the air in Los Angeles as autumn comes to town, there's still that feeling that things are changing. This is especially true in the family kitchen, where sensational smelling soups are on the stove and hardier fare is on your plates. That said, consider adding some salient dishes that will make your clan run to the dinner table even before the bell is rung. Below are a few delightful recipes, courtesy prominent Los Angeles chef Greg Elkin.
Oliver's Prime 8462 W. Sunset Blvd.
West Hollywood, CA 90069
(323) 491-9003
www.oliversprime.com
The foodie talk of the Sunset Strip these days comes out of the kitchen led by Greg Elkin. This highly evolved chef who has delivered his dishes on both coasts for the past two decades is big on top-notch, family farm-sourced proteins. The proof of this can be found in his tantalizing rubs and sauces, both of which make his trademark dishes innovative yet familiar with the purpose of being slowly savored. With that in mind, Oliver's Prime offers a mostly surf and turf menu, with Elkin's innate passion for preparing seafood artfully displayed on the menu. Note that Oliver's Prime is located adjacent to the brand new Grafton on Sunset, a nifty hotel recently enjoyed a top-to-bottom, $8 million redesign and is well worth checking out after you dine on the fantastic fare Elkin conjures up at his popular dining spot.
Porcini Mushroom Barley Soup
Half cup dry porcini mushrooms
2 carrots
1 onion
1 tablespoon olive oil
Half cup barley
Sour cream
1. Soak the half cup of dry porcini mushroom for an hour (save water), and then shred the two carrots and chop the single onion.
2. Sauté this mixture with one tablespoon of olive oil and add the half cup of barley, washed and drained.
3. Boil two quarts of water together with the water left from soaking the mushrooms.
4. Add barley to the boiling water and reduce heat.
5. When the carrots and onions are tender and golden, turn the heat off and add the cut mushrooms to the soup.
6. Cook for 30 to 40 minutes or until barley is ready, add salt and pepper to taste and serve with a dollop of sour cream.
Almond And Pear Tartlets
Ground fine almonds - 9oz
Sugar - 8.8oz
Eggs Large - 4 ea
All Purpose Flour-3.5 oz
Lemon Juice - 2Tbsp
Lemon Zest - 1tsp
Vanilla - 1tsp
1. Mix all dry ingredients in food processor and add eggs, butter, lemon juice, lemon zest and vanilla
2. Chill tart mixture for 30 minutes.
3. Place baking paper cups on muffin tray.
4. Fill them two third full with almond cream.
5. On surface of the cream, place cut pears on top off the tart,
6. Bake at 350 degrees for 30 min.
7. For more pronounced coloring, put the tartlets under the grill for 1-2 minutes after baking.
Cheese Baked Artichoke Dip
2 cans of artichokes in water – drained and chopped finely
2 tablespoons of mayo
Half a cup of grated parmesan (preferably freshly grated)
Half of cup finely chopped feta cheese
Dash of smoked paprika, garlic powder, salt and pepper
1. Mix all ingredients together, but reserve a small amount of parmesan to top the dip in the last five minutes of baking.
2. Bake for 35 minutes at 375 degrees
3. Remove and top with the reserved parmesan and bake an additional 5 minutes.
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