April 21st Secret Table

A Spring Communal Table

Dear Friends,

We want to hear from you!  In order to bring you the best communal dining experience possible we want to know what tickles your fancy, stimulates your palate, and piques your interest.  Our goal is to grow the table so many intrepid foodies can gather and meet one another over great meals and good times.   

A Spring Communal Table

If you would, email us at secrettable@secretingredients.us and let us know if you'd be interested in attending a dinner on the 21st or the 28th of April. If a ticket price over $100.00 is a deal breaker?  And should we offer a complete vegetarian menu in addition to our regular menu?  Does providing an open bar make the table that much more lively?  And since we asked, please feel free to email us any other suggestions you might have that would make your communal dining experience the be all, end all. 

Once we've collected your feedback, the next Secret Table will be underway and the invitation will follow shortly.  

A million thanks!

The Secret Table Team

 

  

 

Cate's First Cheesecake

One of my supreme joys is teaching kids how to cook especially when they show an interest at an early age.  One of my very best friends has two darling daughters: Cate and Paige.  Cate is 9 and Paige just turned 6.   When I arrived in NYC I received a special request from Cate to teach her how to make a cheesecake with double the crust and no blueberries.  I had on a few other occasions made cheesecake with fresh summer blueberries.  Her suggestion was a good one for this time of year.  And this is no ordinary kid. She has a sophisticated palate that rivals my own at her age.  She loves tuna tartare and when I was 9, I loved frogs' legs.  I introduced her to Humboldt Fog -- the ash rich, textured and creamy goat cheese from Cowgirl Creamery and it's now her favorite cheese.  Suffice it to say, after food camp this summer she might be showing me a thing or two in the kitchen. 

So I easily agreed to her request and we set out to make a cheesecake -- that together with a few happy accidents came up with what now believe is the best cheesecake I've ever made.   Thanks Cate!

You'll need:

9" springform pan

For the crust:

2 pkgs. graham crackers

1/2 C. butter melted

For the filling:

2 lbs. cream cheese

1 C. sugar

4 eggs

4 tsp. vanilla

1/2 C. sour cream

1/4 C. heavy cream

zest of 1 lemon

Preheat oven to 325 degrees. 

While still in their package, hit graham crackers against the counter a few times to break up.  Place broken bits in the food processor.  Pulse until finely ground.  Melt butter and place in a bowl.  Add crumbs and turn until even mixed.  Pat gently and evenly in the bottom of the springform pan.  Place in the oven and let bake for ten minutes.

In the bowl of a Kitchen Aid Mixmaster (regular mixing bowl and hand mixer will work, too) add all the cream cheese.   Mix on low just to break it up.  Add sugar and blend on medium until mixture is smooth.  Add eggs one at a time beating well after each addition.  Once the eggs are fully incorporated add the vanilla -- this was Cate's addition since no recipe ever calls for this much vanilla and it's genius!  Then add the sour cream and heavy cream.  Mix well.   Now turn in the lemon zest and mix with a wooden spoon or spatula.  

Pour the mixture into the springform pan and bake for 1 hour.  Turn the oven off and leave the cheesecake in the warm oven for another two hours.  Cake will cook perfectly in this manner.  Refrigerate immediately.  Should be ready to serve 2 hours later. 

This is a dense but creamy cheesecake -- a little bit New York but softer and more far more flavorful.  Enjoy!



Cooking Is The Gift That Keeps On Giving.

I arrived in New York the other night and per usual, I am ensconced in the home of one of my oldest (that always sounds wrong), closest, most wonderful and funniest friends... Being here is my home away from home and I'm always grateful that I have such a special place to reside in my most favorite city on earth.  And also because it allows me to cook for my lovely host and her family which is not only my sincere pleasure but they seem to sincerely enjoy the dishes I coax from the kitchen and place on the dining room table.

This trip occurred just days after the 10th anniversary of my friend's 40th birthday.  She had spent a week celebrating and dining in the best restaurants the city has to offer.   The night I arrived she returned from a $1,000.00 multi-course dinner at Colicchio.  I was very glad for her because I then informed her that our celebration dinner would nowhere near this indulgence and I hoped she was presently sated.  She said that  she was not only sated but nearly sick of all the fine dining and worried mostly if her pricey wardrobe was going still going to fit.  She then added, "all I want from you is that lentil beet salad thing you make and a quiet evening at home."  I promised to deliver the salad at home but quiet was out of the question: we are two of the loudest women I know and her children can attest to the fact that once we've had a few glasses of wine and start sharing our stories, ears have been covered.  Thank God it's New York City. 

So the salad... this was inspired by a meal  I had at my favorite Cafe Med in the Sunset Plaza area of Los Angeles.  I never got the recipe but I believe my version pays homage to this super healthy and hearty dish.

You'll need:

3 large beets roasted and cubed
6 oz. lentils cooked and rinsed
1/2 large onion diced
1/2 tsp. Worcestershire sauce
4 carrots chopped
4 stalks of celery chopped
3 tbl. olive oil for sauteeing
4 tbl. olive oil for dressing
2 tb. balsamic vinegar
4 oz. goat cheese
1 tsp. salt
1/2 tsp. fresh ground pepper

Makes six appetizer servings or 3 large salad servings. 

Preheat oven to 375degrees.  Cut tops and ends from beets.   Rinse under cold water and clean thoroughly.  Place in thick foil, sprinkle with olive oil, salt generously and seal foil tight around beets.  Roast for ninety minutes or until a knife pierces them easily.   Remove from the oven.  Allow to cool and then under running water remove the peels with your hands. They will slip away easily when fully cooked.  I love the vibrant pink color of the water swirling down the drain.   Nature's theater. 

In the meantime, add olive to a saute pan, turn heat on medium and toss in onions.  Season with salt and worcestershire.   Allow to barely caramelize.  Toss in celery and carrots. 

This combination is referred to as a mire poix although I like my carrots a little larger and more rustic for this dish than is considered traditional.  Cook until the vegetables are tender around 15 minutes and then turn the heat up so the carrots actually start to caramelize. Releases a deep rich flavor.    While you're sauteeing you can also cook the lentils.  Rinse them thoroughly.  Place in a saucepan and cover with cold water (an extra 3 inches over the lentils as they will absorb all the water when cooked).   Place a lid on the pot but don't seal it.  Cook for twenty minutes and drain in a colander when done.  Lentils should be al dente.  If you overcook they turn to mush and will ruin your salad. 

Now you're ready to assemble... cube the beats and turn all ingredients into a large salad bowl.  Season with salt and pepper.  Add olive oil and balsamic vinegar.  No need to emulsify prior.   Toss gently until flavored just as you like it.  Now crumble the goat cheese into the salad and give it a few additional gentle turns so as not to mash the cheese into the lovely salad.  You're ready to serve.

I added a plate of my ubiquitous crostini (toasted bread with olive oil and salt), a gorgeous round of St. Andre that was soooo perfectly ready to eat the interior was a buttery yellow  reminding us and often that we were eating PURE CREAM.  So much for the diet concerns.  A dish of freshly made fig compote (this was heaven) and we sat down to dinner with a bottle of Cupcake Chardonnay that I quite like. 

In keeping with my "open door policy" of cooking which underscores simplify and also because my schedule in the city isn't just about making delicious meals I bought dessert at a gourmet market that had me turning in circles ogling all the delicasies and sundries.  I chose bread pudding and double fudge brownies.  Poor friend.  The meal may not have cost $1,000 dollars but I guess the caloric intake was equally devastating.  

Happy Birthday darling friend... the meal was only topped by your storytelling which I'm still giggling about today. 



Thursday Night Tacos

Everyone loves tacos; right?  So how about a healthy take on tacos that is so much more delicious than the typical ground beef and packaged seasoning mixture we've all made in a pinch.  My tacos are packed with spice, heat and loads of kale for texture and flavor that's extraordinary.

For my tacos you'll need:

1 lb. Ground Turkey
3 Tbl. Olive Oil
2 Onions Diced
3 Cloves Garlic Minced
15 oz. Tomato Puree
3 Tsp. Worcestershire
2 Tsp. Ground Cumin
2 Tsp. Ground Coriander
2 Tbl.  Garlic Chili Sauce
1 Tsp. Cayenne
1 Tbl.  Salt
4 C. Cut and Cleaned Kale

Saute onions in olive oil, salt and worcestershire sauce until almost caramelized.  Add garlic and saute for 3 minutes.  Turn in turkey and cook thoroughly.  Add spices and chili sauce.  Cook for a few minutes for spices to release their flavor.   Add tomatoes and stir to combine.  Kale is added last and continue to turn gently until fully incorporated.  Kale will need about five minutes to soften.    Now you're ready to assemble. 

But first a little appetizer... one of the easiest treats that makes people go ga ga and I mean lip smacking oh my god these are so good are crispy tortilla chips.   Buy white corn tortillas and quarter.  Fill a saucepan with a quarter inch of vegetable oil.   Heat until a drop of water sizzles in the pan.  Add a single layer of the tortilla chips.  They will take about 30 seconds to crisp on one side.  Flip.  When they are golden remove from the pan and let rest on a paper towel covered plate.  Sprinkle generously with salt immediately.  This is key!   Serve with some easy fresh guacamole that I prepare by first cutting the avocadoes into large chunks and toss into a bowl.  Add salt and a minced garlic clove for a single avocado.  Mash with the back of a fork.  Squeeze in fresh lemon juice to taste.   And that's it.  Many variations depending on how you like your guacamole but I prefer to keep it simple and all about the avocadoes.  

While you and your guests are munching on chips and dip heat the corn tortillas over an open flame on both sides until browned.   Sprinkle with a generous amount of grated cheddar cheese.  Place under a broiler until melted.   Spoon turkey mixture over.   I cut up fresh tomatoes and tossed with lettuce, lemon juice and salt.  I added this last and presented my tacos open faced with a side of black beans.   And yes, I use canned black beans because they are easy and even easier to doctor up:  I add a whole chipotle pepper (mashed) to the beans, some salt and cheddar cheese.  Heat and they are smokin' good. 

Apologies for the extra bits on the plate but we weren't dining formally last night and I wasn't even sure I was going to blog about this new recipe until we all took our first bite and said, "wow, these are divine."  And they were.  So with a little preparation in the pantry (spices on hand) and a few key ingredients you wouldn't normally think of with tacos (kale and ground turkey) you'll have a new spin on an old favorite. My Mexican Granny would be proud. 

Adios amigos!

Lisa 

Open Door Policy

Open Door Policy

For several months, my business partner Lisa van Eyssen and our wonderful videographer, Shannon Bae, have been shooting footage and assembling webisodes of me in action while also trying to conceptualize what sets me apart as a private chef in a very crowded category of very talented people. 

Recently, Lisa, while shooting a quick cooking demonstration that we'll be posting soon, came up with an idea that does DEFINE me... She called it my open door policy to cooking and entertaining.  I have always been a more the merrier type cook for the simple reason that I believe people are at their most convivial surrounded around a table eating great food and imbibing in good wine.  My reputation as the go-to-cook really flourished in college and until this day, I cook a minimum of three nights a week/end when I'm not cooking for a client/gig. 

Case in point,  a client who has become a good friend, flew in to town to be a good friend to yet another friend who had been hopitalized.  After a few grueling days of not knowing the fate of his friend's prognosis my only thought was: he could use a good home cooked meal and a bottle of wine.  It was 4:30 on Friday afternoon, I'd had my own complicated week and yes, it would have been much easier to meet him at a restaurant where we could have gone over the grisly details ad nauseum and been waited on.   Instead, my friend joined me at my home, where candles were lit and yet another rerun of "Wedding Crashers" aired (that movie cheers me up even better than an icy martini) so we could chill and eat and find the silver lining in the latest trip to the hospital.  Both of us have spent way too much time losing loved ones in the last few years so we know the drill very well.

My point in sharing all of this is that's it's so much more civilized and easier than one would think to adopt an open door policy.  The irony is that my front door  actually is wide open when waiting for guests.  I live in Pacific Palisades, one of the safest areas on the Westside on the ridge of a canyon so the only unannounced guest I could encounter would be a wayward deer, raccoon or mountain lion that have made their presence known. 

After confirming our date, I ran to the market and by 5:30 was in my kitchen ready to assemble:  a hummus and chips, an avocado and cherry tomato salad, pasta with crispy sage and browned butter sauce, steamed broccoli with garlic olive oil and lemon and for the main course roasted salmon with tarragon and lemon.  Sliced strawberries with balsamic vinegar and sugar spooned over Vanilla ice cream served as dessert.  I poured a gorgeous Sterling Cabernet as my friend doesn't drink white wine and the meal was ready to be served in under an hour. 

Having an open door policy does necessitate some short cuts.  Although I make the very best hummus, I buy Sabra when pushed for time.  Placed in a lovely bowl, fresh squeeze of lemon and drizzle of olive oil makes it your own.  I serve with Eating Right Pita Chips.  Perfect.

This is one of my most favorite pasta dishes ever:  I melt an entire cube of butter and let it foam and brown over a medium heat.  I add an entire package of fresh sage that's been snipped to teeny bits.  The sage crackles and crsips immediately.  Prepare enough pasta for four people.  Toss the pasta directly into the butter when cooked turn on the heat, add generous amount of fresh pepper (no salt), parmesan and you're ready to serve.

A roasted salmon filet is easy and divine.  I set the oven at 400 degrees. Drizzle with a little olive oil, lemon juice, salt and pepper.  Fresh tarragon coats the filet.  Lemon slices make it presentable.  In the oven for fifteen minutes and you have an elegant and delicious entree

It's rare that we don't start or end a meal with a salad.  I'm in love with avocadoes and  find them to be perfectly partnered with the sweet and tart cherry tomato.  I tossed in a few baby bells for color and add nothing more than salt, pepper, olive oil and balsamic white in this instance so the color remains fresh and pretty. 

Dessert doesn't have to be fancy.  Every now and then I break down and buy Vanilla ice cream or gelato and top with fresh fruit.  Slice strawberries tossed with sugar and balsamic is heaven.  The tartness of the vinegar marries perfectly with the sweetness of the strawberries and sugar.  Allow to sit for an hour for flavors to release and blend.  

Spend Valentine's Day at the Secret Table

Secret Table is gathering to celebrate Valentine's Day. We've planned a menu with the top ten aphrodisiac foods to get you in the mood and help the blood flow down to your sexy parts.

Menu includes:

Specialty Cocktail

Paired Wines

Non-alcholic beverages

Spiced Almonds and Roasted Figs drizzled with Honey and Sprinkled with Mint

Deep Fried Oysters with Basil and Garlic Aoili

Avocado Salad with Cherry Tomatoes and Italian Parsley

Roasted Asparagus Risotto with Crisped Prosciutto (optional) and Parmesan

Banana Cream Pie & Chocolate Mousse

Coffee/Tea

To reserve a seat(s) please email: secrettable@secretingredients.us.  Once your seat(s) are confirmed, payment instructions with the venue's address will follow.  

When: February 14, 2012… 7:30 to 11:00 pm.

Where: A Chic Retreat In Venice

(Hint: It's on Abbot Kinney and if you forget a gift we've got you covered).

What:  Specialty Cocktails, Dinner and Music (Dancing is highly recommended).

Why: A Secret Table communal dinner is quantifiably (like 100 times) more fun than going to a restaurant.  

Tariff: $115 per person includes tax and gratuity. 

'Where Intrepid Foodies Come to Meet & Eat'