12 Ekim 2012 Cuma

Calamari and Cannoli at Ferraro's Italian Restaurant and Wine Bar, Las Vegas!

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A great Italian restaurant in Las Vegas!
     I have wanted to try Ferraro's Italian Restaurant for a long time.  I have heard nothing but good things about this restaurant!       While running errands on a day off, I became hungry in the late afternoon.  I had a snack of vegetable samosas at the Origin India restaurant and I was still hungry.  I thought about dining later in the day and having a full dinner, but an afternoon of appetizers and desserts seemed more appealing.  Lighter food is better when the afternoon weather is hot.  Appetizers are nice when the cocktail hours roll around and it was getting to be that time of day.     Ferraro's Italian Restaurant is located at 4480 Paradise Road, at the intersection of Harmon.  Ferraro's is directly across the street from the Hard Rock Casino and it is next door to the UNLV campus.       It has been over twenty years since I have worked in a fine Italian restaurant that had a comparable  atmosphere to Ferraro's Italian restaurant.  I once worked at a Northern Italian restaurant that was managed by an Italian monk.  To say the least, that old restaurant was very posh and it had the feel of a classic fine restaurant in Italy.  The atmosphere at Ferraro's had that same kind of feel.  It was the afternoon hours, so the pace and style of service was a little more casual.  Still, the customers at Ferraro's were dressed in fine clothes for the cocktail hour and early dinner hours.  You might say that I found a place in Las Vegas that has a respectable true business casual clientele in the afternoons.  I really liked the respectable atmosphere, especially since I had become used to dining in a long string of very casual restaurants.  It was nice to get back in touch with the meaning of the word "class"!     I sat at a table in the cocktail lounge in Ferraro's.  The afternoon cocktail crowd was having a good time watching a ball game.  The cocktail lounge waitstaff were busy and fun.  I mentioned that I really was craving a nice cold glass of Italian beer to the waitress when she asked if I wanted a drink.  The waitress said "Moretti on draft!"  I said yes, but the waitress had already was on her way to the bar to get my beer!  This girl was fun and quick!  I do like good Italian beer.  It is refreshingly sharp and not too heavy.     I was glancing at the menu and the waitress said "Calamari!  Ours is the best in town!"  I said yes!  This waitress was not only a great waitress, but she was a mind reader too.  How did she know that I loved crispy fried calamari with marinara, while sipping on a good Italian beer?  Well, truth be told, I think everybody likes that combination in the afternoon!       The calamari was excellent!  Lightly seasoned and floured, crispy fried and the marinara sauce was perfect!  As you can see in the photographs, the calamari had a light color, so the chef used fresh frying oil.  The tomato sauce was top notch!  Even the classic sprinkle of crushed red pepper was placed on top.  That is a classic touch for serving tomato sauce with calamari.  The waitress was absolutely correct when she said that Ferraro's calamari is the best in town!     Dessert!  I craved something sweet.  The waitress suggested tiramisu, but I had plans to make a special tiramisu for this blog.  An Italian friend from Philadelphia sent a few photographs of local Italian restaurant's cannoli from South Philly to my Facebook page earlier that day.       When someone sends pictures of food to my page, I sometimes go into a gladiator state of mind.  Were the cannoli photos a snobbish statement from Little Italy in Philly?  Was this some kind of a cannoli challenge?  Did my friend want to start a cannoli war?       Well, the cannoli battle commenced!  I figured that I would order cannoli at Ferraro's and send photographs of the cannoli back to my Italian friend in Philly.  No holds barred, unlimited time limit, battle of the Italian cannoli photos!     As I waited for my order of cannoli, I was hoping for the best.  The best is what I got!  The presentation of the cannoli was a work of modern art!  The vertical presentation was how I was trained to present cannoli at the fine Northern Italian restaurant that I mentioned working in, earlier in this article.  The difference was, Ferraro's chef painted the plate with chocolate and garnished the plate with suiting edible flowers.  This was a nice looking plate of cannoli!       The cannoli were simply flavored with cinnamon and a very nice delicato touch was used when adding the cinnamon to the cheese filling.  The cheese filling was whisked to the perfect light texture that is necessary for piping.  Just enough sugar was added to sweeten the cannoli filling.  The sweetness level was perfect!  The cannoli shells looked like they were also hand crafted and they had a very light crispy texture.       Of course the photograph of Ferraro's cannoli easily won the cannoli battle between my South Philly Italian friend and I!  The problem was, I hit the wall of eating too much and I had one cannoli leftover.  I asked for the one piece of untouched surviving cannoli to be wrapped to-go and I later gave it to a New York Italian friend that lives here in Las Vegas.  The guy went bananas!  He had cannoli all over his lips and he was trying to talk with a mouthful of cannoli, like homesick New York Italians do.  I just had to laugh!  Yes, my New York Italian friend liked Ferraro's cannoli too!     Ferraro's offers a full menu of great Italian food that is prepared to perfection.  Osso bucco is one of the house specialties.  The chef's quality standard is organic meats and vegetables as well as sustainable seafood.  All breads, desserts and pastas are made fresh daily and there is even gluten free offerings.  The chef at Ferraro's is not only quality oriented, he is aware of the modern trend of guilt free organic sustainable dining.  That trend is a now a standard in Las Vegas fine dining.       Ferraro's also has a state of the art decanter wine bar and they offer very fine Italian wines.  There is live entertainment nightly and the piano is set on a stage that can be seen from the dining room.  For the late night crowd, Ferraro's offers a reverse happy hour.  That is nice for restaurant personnel who start their evening late.     I highly recommend Ferraro's for visitors of Las Vegas and locals alike!  Ferraro's is the place to go for great Italian food with a modern classy casual atmosphere.  Ferraro's is simply doing everything the right way!  Yum!  ...  Shawna        

Mussels Oreganata with Formaggi Piave Vecchio, Red Jalapeno and Crispy Leek Threads

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A tasty mussel appetizer!
     Oreganata is an old Italian preparation for clams.  Oreganata is simply bread crumbs moistened with olive oil that are flavored with salt, black pepper and oregano.   Lemon wedges are served on the side with oreganata.  The fresh lemon flavor squeezed over clams oreganata adds a nice fresh touch.     Mussels are also commonly served oreganata style.  The simple oreganata flavor is perfect for mussels.  Garlic is not in the original oreganata recipe, but many chefs add garlic.  I usually do not add garlic to oreganata, because garlic is in a casino topping.  If I want a garlic flavor, then I go ahead and make the casino shellfish topping instead.      For this recipe, I decked out the simple oreganata topping and added a variety of extra toppings!    Piave Vecchio cheese is a classic aged grating cheese from Venice Italy and it has a unique rich flavor that is slightly sweet.  Red jalapeno is a mildly spicy tasty chile pepper, as long as the seeds are removed.  Red jalapeno adds an interesting spicy kick to oreganata.  Crispy leek threads add a rich caramelized leek flavor that perfect with the extra toppings and the oreganata.  Crispy leek threads are a common modern garnish that are easy to make.
     Oreganata Topping:     Good olive oil is best for this recipe.  A mixture of olive oil and virgin olive oil is also nice.     Place 4 tablespoons of fine plain Italian bread crumbs in a small mixing bowl.     Slowly drizzle a little bit of olive oil over the bread crumbs, while stirring with a fork, till the bread crumbs become moistened with olive oil.  (The bread crumbs should not look saturated or wet with olive oil.)     Season with 2 pinches of sea salt and black pepper.     Add 3 pinches of oregano.     Stir the ingredients together.     Set the oreganata topping aside.
     Crispy Leek Threads:     Crispy leek thread cook quickly and the entire process only take a minute or two.  Have a dry towel laid out to set the leek threads on, as soon as they become crisp!  The entire leek can be used for making leek threads, but the middle and white section are best.     Cut a 4" long section of leek.     Split the leek section in half lengthwise.     Cut the leek section halves lengthwise into very thin julienne strips.  (About 1/32" to 1/16" wide maximum!)     Heat a saute pan over medium/medium low heat.     Add 3 tablespoons of vegetable oil.     Add 1/2 of the thin leek strips.     Spread the leek strips evenly in the oil.     Flip the leek strips with a cake spatula.     Pan fry the leek threads, till they become a golden brown color and crisp.     Gently use a cake spatula to place the fragile crisp leek threads on a dry lint free pastry towel to drain off any excess grease.     Leave the crispy leek threads on the dry towel, till they are needed.     Repeat these steps to fry the second half of the leek threads.
     Celery and Red Jalapeno Fresh Relish:     Sometimes a pleasant surprise is the unexpected!  This small amount of refreshing relish tastes nice with the mussels and it is refreshing for the palate.  It also helps to stabilize the mussels on the plate, so the mussels do not slide all over the place!      Place 2 tablespoons of small diced peeled celery in a small mixing bowl.     Add 1/2 tablespoon of small diced seeded red jalapeno.     Add 1/2 tablespoon of small diced onion.     Add sea salt and white pepper.     Add 1/2 teaspoon of cider vinegar.     Add 1/4 teaspoon of sugar.     Add 1 small pinch of ginger powder.     Add 1/2 teaspoon of lemon juice.     Stir the ingredients together and set the relish aside to marinate.
     Mussels Oreganata with Formaggi Piave Vecchio, Red Jalapeno and Crispy Leek Threads:     Place 5 green mussels on the half shell on a baking pan.     Spread a 1/8" thick layer of the oreganata topping over the mussels.     Sprinkle a tiny amount of finely grated piave vecchio cheese over the oreganata topping.     Sprinkle a little bit of brunoise diced seeded red jalapeno pepper over the oreganata topping.     Bake in a 350 degree oven, till the oreganata topping becomes toasted to a golden color and till the piave vecchio cheese melts.     Remove the pan from the oven.     Carefully and gently place some of the crispy leek threads on each mussel.     Place a small mound of the celery and red jalapeno relish on the center of a plate.     Arrange the finished mussels on the plate in a starfish pattern, with the pointed end of each mussel parked on top of the relish.     Serve with lemon wedges on the side.
     Viola!  A modern touch for the classic oreganata topping with mussels.  This is a great tasting mussels oreganata improvisation!  Ciao Baby!  ...  Shawna 

11 Ekim 2012 Perşembe

Breakfast at The Parish - Downtown

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Yes, that's right. The Parish in Downtown L.A. is now open for breakfast, starting at 7:30am. They are serving coffee and pastries. Isn't that awesome!? I was so excited to come here for breakfast, also they were having Facebook promotion, so I got a free cup of coffee with refill!

They also have an happy hour 5-7pm, and 11pm-close.

















Yummy looking baked goods














I wanted to try bacon date scones and also beignets but I guess I'll have to wait till next time.













Lemon-Huckleberry Pinwheel $4
light buttery pastry with lemon curd, little huckleberry












Sausage brioche $4













Big sausage inside. It was also buttery (well, it's brioche, of course buttery)













coffee













Fried chicken, Maple Dijon and pickles $4













My favorite. It was damn good. I thought it's gonna be too salty for me but it wasn't.Delicious biscuit with delicious fried chicken and maple dijon! A must try.














Rating : 4.5 / 5
Service: 4 / 5
Repeat: Yes

The Parish
840 S Spring St
Los Angeles, CA 90015

(213) 225-2400

Breakfast: Mon-Fri 7:30am-noon
Sat-Sun 7:30am-1:00pm
Dinner & Bar: 5pm-2am

http://www.theparishla.com/

http://www.yelp.com/biz/the-parish-los-angeles

 The Parish on Urbanspoon

Pookie's Thai

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           A small place amidst offices, by a pond with ducks swimming in the sun, kitchen busy to keep up with its loyal customers, and Mrs.Pookie flashing a smile at all her guests taking orders and serving the most delicious thai food in Westlake Village. That’s the Pookie’s Thai. The place was started 7 years ago and today its our favorite here in LA. The first thing you notice here is the way its hidden amongst offices at The Water Court. Next, the welcoming nature of the place makes you return every week!
Pond at Water court in front of the restaurant
                Our favorite appetizer is ‘Kra Thong Thong’. Wonton cups filled with chicken, peas and carrots served with a hot n sweet sauce. It’s a great way to start your journey into the enticing flavors of Thailand.
Kra Thong Thong
Another popular appetizer is the Wow! Westlake Roll. It looks like salad wrapped in rolls. Tofu, cucumber, basil, cilantro, carrots wrapped in rice sheets and served with a special sauce. It’s a lovely combination that is so refreshing to the palate. The flavor of the basil simply pops out amongst the veggies dipped in the sauce.
WOW! Westlake Rolls

                To accompany your meal try thai iced tea. A pink drink with a hint of tea.
Thai Iced Tea

                On weekdays you can have lunch specials with duck, beef, chicken, everything. But otherwise, here are a few that we relish. Spicy monsoon noodles are my choice for a nice hot and sweet delight. Made of flat noodles, basil, bell peppers, mushroom and beef, chicken or pork it was a splash of flavor for us in this monsoon weather.
Spicy Monsoon Noodles
            Hi, Yo! Silver is a milder choice made of fried silver noodles, shrimp, chicken, sprouts, tomato and egg.
Hi, Yo! Silver
                Now for the fun part. You must be knowing about the famous red and green curries of thai cuisine. Well here, its definitely the best. They are served with white or brown rice, and you cannot stop eating it. We got a special treat when we ordered the green curry last time. Its called jade curry here, and as you might know the curry is made of coconut milk. But what if it is served to you in a coconut itself with fresh coconut floating in the gravy!! Yumm.. I have had nothing so exotic and yummy!
Ruby Curry(red curry)

Jade Curry(green curry)
                Now coming to the rice, my choice is Prapan’s rice. The rice is full of spice, meat, bell peppers, onions and loads of flavor. Try it with one of the curries, it is heavenly!!
Prapan's Rice
                So the next time you go to this place, don’t be scared of trying anything, I guarantee everything is going to be superb!! Enjoy yourself!!
Ducks in the pond

Useful Links:http://www.pookiethai.com/home.html