Our Blogs

Farmer’s Market Salad

img59l

Mesclun, blood orange, sweet onion and fresh fennel salad.

We only use sweet onions for our salads, then soak them in ice cold water to take off any bitter edge.

Quick recipe for heirloom tomato salad:  you don’t even have to make a vinaigrette. Slice or chop tomatoes, season with coarse salt and a little bit of freshly ground black pepper. Place in the refrigerator for 30 minutes or so until the tomatoes release some of their delicious natural juices. Remove from refrigerator, drizzle with good extra virgin olive oil and enjoy with crusty bread. A little burrata is a nice addition.

farmerssalad

We like baby green salads, but sometimes feel that they are a bit bland. We like to add radicchio and frisée to mixed salads for color and textural contrast. These sturdier lettuces also have a mild bitterness to them that has a palate cleansing effect. We dressed this salad with aged balsamic vinegar and Spanish arbequina olive oil.

Tomato-Corn-Avocado-Quinoa-Salad

Chef’s tip: soak very thinly sliced radishes, carrots or fennel in ice cold water to make them even more crunchy. This is a carrot, fennel, sweet onion and pine nut salad we made for a recent wedding shower we catered.

Fresh Desserts

img_3364-5

Yesterday, we used fresh Incan golden berries, strawberries, raspberries, and blueberries for our farmers’ market inspired cream puffs.

Our strudels are made from hand stretched dough and filled with in season fruits. Look closely, our dough is indeed thin enough to see through. We don’t like gloppy, gummy fillings, so we don’t use any fillers or additives. We want the flavor of naturally ripe fruit to shine.

fruit-strudel

Our customers describe our almond baklava as “everything you love about baklava without everything you hate about it”. In other words, our almond baklava is crispy with the flavor of good almonds. We don’t drench our baklava with cloying syrups or honey. We make fresh citrus sauces.

2181082

Open Faced Sandwich on French Bruschetta

OpenFacedSandwich

 

Depending on the topping and the amount of it, tartines are either open-faced sandwiches or over-sized French versions of bruschetta.

We made two different lunch tartines today. Egg salad tartine with Farmers’ market eggs and radicchio from Living Lettuce Farms and a tomato and boursin tartine with Japanese Momotaro tomatoes and cucumbers from Yasutomi Farms.

Norwegian.open.sandwich-01

A short list of our tartines:

Boursin, radish, chives

Prosciutto, herbed ricotta, avocado, crisp pear

Asparagus, smoked salmon, crème fraîche

Wild mushroom ragu, gruyere, fried shallots

Tartine Provençale: green olive tapenade, olive oil poached tuna, Spanish anchovies (boquerones)

Burrata, fennel, cucumbers, sweet peppers

Shrimp, broccoli rabe, romesco sauce

Ramp pesto, baby spinach, goat cheese, parmigiano reggiano, walnuts

Wild honey ricotta, fresh figs, marcona almonds

Goat cheese, fresh figs, aged balsamic, hazelnuts

Cafe Livre will open on November 1st

cafe-livre

Why Café Livre? We have a chef’s reference library in our small room and are in the process of acquiring high quality vintage and collectable cook books from various sources for a small book store.

cafe-livres-paris-4

Eat. Good. Clean. Food. started off as a website to showcase all the types of cuisines and dishes that Chef Zadi prepares. It was never intended to be the permanent name of a cafe or restaurant.

Two days after this website went live, Susan Park and Chef Zadi met a building owner in Culver City who had a space that was a little bit French and a little North African looking.

Approximately 14 years ago, a previous tenant remodeled the front for a French take-away and the owner of the building had installed a vaguely Moorish looking door.  It felt like destiny. That’s our story and we’re sticking with it.

A lease agreement was signed on August 7th, 2011. Opening was delayed for various reasons, hence the awkward temporary name of “Eat. Good. Clean. Food.” for a cafe. Now it’s our motto, an imperative to eat simple, made from scratch dishes.

Read more about us in the LA WEEKLY and Grub Street. Look for upcoming stories in Zagat, LA MAG, NBC FEAST, and so on.

We’ll also have a lot of dips, spreads, sauces and salads that aren’t listed on the menu and freshly baked baguettes.

Farmer’s Market Cooking

Brookhaven Farmers Market; Brookhaven Baptist Church 1294 North Druid Hills Road, Saturday March 29, 2014 10:00am. The first market of the season which goes from March 29th through Thanksgiving. Corey Self who is on the Board of Directors for the market said, "I love coming out, meeting everyone who work hard making this a great venue. And I love talking to my Brookhaven nieghbors." Chef Christophe Le Metayer, and Carmela Vivian do a cooking demonstration. Le Metayer owns three "To-Go" food stores. Vivian works at Cooks Warehouse.

This is a variation of a recipe originally published in Chef Zadi’s Test Kitchen column for The LA WEEKLY using morels.

While we love morels, they can be on the expensive side. We suggest just about any meaty textured mushroom as a substitute. Chanterelles or even shitake mushrooms would work well in this dish. However, don’t use portobellos as the dark gills will discolor the cream sauce.

Sisters-in-cooking-Tracy-and-Debra

Pasta with Mushrooms in light cream sauce:

1 pound dried tagliatelle pasta, slightly undercooked, rinsed and drained well

For the sautéed mushrooms:
1 tablespoon butter
1 small shallot, finely diced
1 lb mushrooms cleaned, sliced
Salt and pepper, to taste

1. Heat butter in a large sauté pan over medium high heat, add shallots, season with salt and pepper, saute for 2-3 minutes, add mushrooms, season with salt and pepper, and cook for 3-5 minutes or until tender.

For the sauce:
1 tablespoon olive oil
1 medium shallot, finely diced
1 cup wine
2 tablespoons crème fraîche
Salt and pepper, to taste

1. Heat olive oil a large saute pan over medium high heat, add shallots, season with salt and pepper, saute for 2-3 minutes, add wine, and cook until wine has reduced by half, add crème fraîche, stir, add more salt and pepper if desired, and heat through.

2. Add cooked pasta to the sauce, toss to coat evenly with sauce, cook for about 2 minutes to heat through and finish cooking the pasta. Taste, add more salt and pepper if desired. Transfer to a serving platter and top with hot sautéed morels.

Tri-colored cauliflower, broccoli, baby asparagus, chanterelles, and veal sausage. We use this gorgeous melange for frittatas, tartines, or bruschetta.

Veal, chanterelles, figs, and armagnac filling for our Pastilla.

We also make our pastilla with Spinach, creamy and mild French feta, ramps and dill.

Aguas Frescas from Luscious Ripe Fruits

Aguas frescas are an excellent way to use slightly over-ripe fruit.

download

Aprium Agua Fresca
Note: Apriums are an apricot-plum hybrid.

2 cups apriums, peeled with stones removed
4 cups water
Juice of 1 small lime
sugar to taste
Whole mint leaves for garnish

1. Add apriums, lime juice and water to a food processor or blender, puree until smooth. Add more water if the mixture is too thick and sugar to taste.

Mint Tea Sharbat
Notes: Sharbats often start with a simple syrup base of sugar dissolved in hot water and stirred until syrupy in consistency.

Matcha green tea powder
Mint leaves, crushed
Granulated sugar
A pinch of ground cardamom (optional)
Hot water

1. Prepare matcha tea according to package instructions, add more or less matcha to taste. Add cardamon at this point, if desired.

2. Dissolve 1 tablespoon of sugar per serving in an equal amount of hot water. Stir until the sugar is completely dissolved and the mixture has a syrupy consistency.

3. Stir in crushed mint, add simple syrup to taste. Chill in refrigerator for at least a couple of hours, add ice cubes before service. Garnish with whole mint leaves if desired.