Tartine’s hubby and wifey co-owners, Elisabeth Prueitt and Chad Robertson, come equipped with years of culinary experience, have studied century-old baking methods in the French countryside, and even have a James Beard award for Outstanding Pastry Chefs under their culinary belts.  Since opening Tartine in 2002, these dynamic bakers have definitely proven themselves to be the rustic bread masters of the Bay Area.

Watch Chad Robertson speak in depth on his background, baking techniques and unyielding passsion for creating that perfect loaf of bread:

Evidenced by Tartine’s daily crowds, Robertson and Prueitt have been able to hone their craft and truly deliver – their skill and love for the art of baking shines through in the quality of food Tartine consistently delivers.

Assortment of open-faced croque-monsieurs on freshly-baked country rustic bread

Complete with oven roasted tomatoes, béchamel, gruyere, thyme and pepper – topped with either smoked Niman Ranch ham or seasonal vegetables

This is what Tartine does to people…Steph clearly can’t keep the sheer excitement from bursting out of her eyeballs

Excellent coffee and espresso as well

Just a sweet little post savory-meal treat

Banana Cream Tart: flaky pastry coated in dark chocolate with caramel, pastry cream, and lightly sweetened cream

1-2-3…GO!  Nobody talk for the next 15 minutes, thanks.

Chakchouka is a fried pepper and vegetable dish that is as commonly served in Tunisian kitchens as are hot dogs at American ball parks.  Chakchouka is an incredibly flavorful dish that emerged from a country that is a bustling crossroad of French, Italian and Arab cultures.  Since Italy is just a hop across the picturesque Mediterranean, many Tunisian dishes have been influenced by Italian culinary traditions.  Not only do both countries share the same passion for fresh ingredients and lively tomato based dishes, but both also view food as a hub that strengthens bonds between gathering friends and families.  Chakchouka is one of my favorite things to eat in Tunisia because it can be eaten at any time of the day and the spices always enhance the inherent flavors of the fresh veggies.  My father’s recipe puts a nice twist on the traditional version by adding potatoes – making this the perfect entrée for an easy Sunday brunch.

Ingredients

•  1 red and 1 green bell pepper (cut into thin slices, about 2 inch long pieces)
• 1 medium size yellow onion (chopped or finely sliced)
• 1 medium size potato (skinned and diced into about 1/2 inch pieces)
• 2 fresh tomatoes (seeded, diced into 1 inch pieces)
• 1 medium size zucchini (1/4 inch thick half circles)
• 4-6 large eggs
• 2 gloves of garlic (1 finely diced, 1 quartered)
• 4 oz. of plain tomato sauce
• 1 Tsp. ground coriander
• 1/2 Tsp. ground caraway seeds
• 1 Tbl. chopped cilantro
• 1 Tbl. chopped Italian parsley
• 1 Tbl. chopped green onion
• olive oil

Preparation

1. In a medium size skillet over medium heat, lightly fry potatoes in about 3 tablespoons of olive oil until slightly browned and almost tender. Salt lightly then set aside.
2. Repeat step 1 with the zucchini.  Cook until they are still slightly firm but nearly edible. They will be cooked more later, so be careful to not overcook.
3. Preferably in a cast-iron skillet, heat 2 tbl. of olive oil. Sauté the onions on medium-high heat for about 4 min or until translucent.
4. Add the bell peppers to the onions. Salt and pepper to taste, then add the cilantro.
5. Cook the mixture for 1-2 more minutes then add all of the garlic, coriander and caraway, mix well.
6. Add the tomato sauce to the mixture and bring to a boil.  Once boiling, cover and simmer on low for about 15-20 minutes – stir on occasion until the sauce has thickened.
7. Once the mixture has thickened, distribute the potatoes and zucchini evenly on top and push them gently into the mixture.
8. Simmer uncovered for 3 more minutes on medium-low heat.
9. With the back of a large spoon, make depressions for the eggs on top of the Chakchouka (creating a “nest” for the eggs so they are contained and do not run all over the top).
10. Carefully crack the eggs into the nests. Salt and pepper them,  then top the dish with chopped Italian parsley and green onions.
11. Broil the entire skillet in the oven for about 3-5 minutes or until eggs are set and no longer translucent – make sure the yolk is still soft and runny.

Serve right away and enjoy.  The secret is to not overcook the Chakchouka, and as my grandmother, Meherzia, used to say, “You must eat it live!”

Chef Ludo Lefebvre has undoubtedly made his culinary mark here in Los Angeles.  Upon completing his 13 year culinary training in France, Chef Ludo immigrated to LA in his early 20′s and quickly became executive chef at acclaimed local restaurants, L’Orangerie and Bastide.  Soon thereafter, Ludo was a top contender on Iron Chef and Top Chef Masters and created his infamous LudoBites – a ”touring” restaurant event where the Chef takes over an existing restaurant’s space for roughly a month and works his culinary magic for LA foodies.

When he’s not busy planning his next LudoBites event, Chef Ludo also has his LudoTruck.  Serving up tasty finger food with a unique twist – this massive, bright-red kitchen on wheels is difficult to miss when cruising the LA streets.  Although Ludo has described his culinary style as “French with an international flavor,” for me, LudoTruck is the perfect diversion from Chef Ludo’s traditional gourmet fare.  This time, he takes tasty standard American staples (fried chicken, wings, slaw and fries) and infuses them with French-based sauces, spices and methods of preparation that subtly enhance and exceptionalize the standard food truck experience.

LudoTruck Menu:

Provencal Pepittes (fried chicken bites crusted with breadcrumbs and herbs de Provence)

Honey-Garlic Glazed Wings

Crunchy Buttermilk Strips

Ludo’s Crispy Chicken Sandwich (with cole slaw and béarnaise mayo on toasted pain de mie)

“Perfect 3-day French-Fries” & Ludo’s Cole Slaw

Homemade Sauces:  BBQ, Béarnaise, Honey-Whole Grain Mustard

In the Midst of Delish Food Domination

Follow LudoTruck on Twitter @LudoTruck, to see the next time you can score these treats in your area!

Based on a mix of personal experiences and restaurant recommendations by some of my trusted fellow foodies – I’ve compiled a One Delish Dish list of the 5 best places in LA to get a great breakfast:

1.  BLD

BLD = Breakfast. Lunch. Dinner.  Clearly this place serves all three meals, but BLD really shines in the breakfast/brunch department.  Their blueberry ricotta pancakes are amazingly fluffy, moist and flavorful and their chorizo home fries are the best, especially when they’re cooked extra crispy!

2.  Salt’s Cure

This famous West Hollywood spot has excellent brunch that’s served out of an open kitchen so customers can get an insider’s peek into the culinary magic.  With most of the menu changing weekly, the consistent customer favorites are the Duck Hash, 2x2x2 plate, famous house-made sweet rolls and the house-cured thick-cut bacon.

3.  Blu Jam Cafe

Blu Jam on Melrose is always packed on the weekends and has an extensive menu that’s sure to please the sweet or savory palate.  From their Crispy French Toast to their famous Blu Jam and Salmon eggs benedicts, this place is definitely a breakfast must have around LA.

4.  Gjelina

For me, Gjelina lives up to its hype as the dinner spot to hit up in Venice.  But in addition to dinner, there’s a lot of buzz surrounding Gjelina’s unique and gourmet twist on a standard Sunday brunch.  Some great brunch dishes at Gjelina are the fried egg sandwich, poached egg over polenta w/bacon, smoked salmon and asparagus scramble and my personal favorite, a crispy fried egg w/prosciutto, romesco, arugula and lemon.

5.  Flake

This low-key breakfast spot in Venice has all the classic breakfast staples, a great Acai bowl for all the LA health nuts AND my fave… some tasty breakfast sandwiches that are exploding with great flavors and textures.  Their famous Super Cro-Jo sandwich is complete with soft scrambled eggs, gooey melted Gouda cheese, thick crisped bacon, fresh greens and tomatoes, all on a fluffy croissant.  Flake’s diehard customers agree that the best part of this sandwich is the spicy sauce - an irresistible Sriracha mayo concoction that you could pretty much eat with a spoon.

Now that I’ve sufficiently made myself hungry, I think I’ll either find a restaurant that serves breakfast for dinner or go make myself a nice hearty veggie, cheese and chicken apple sausage scramble with a side of hashbrowns – topped off with Tapatio of course. 

Where’s your favorite place to grab a big and tasty weekend breakfast?

1.  Arepas – Pica Pica Maize Kitchen

Indigienous to mainlyVenezuela and Columbia – Arepas are a moist and tasty corn dough treat that are typically stuffed with melted cheese and meat.  They are easy to eat and walk around with and keep you full for awhile, a perfect festival food!

2.  Hawaiian Poke and Baja Shrimp Ceviche – Pacific Catch 

Typical poke consists of cubed raw yellowfin tuna that is mixed with soy sauce, sesame oil, seaweed and chili pepper.  It is full of dynamic flavors that serve to enhance the natural taste of the fresh tuna.  Pacific Catch has a famous restaurant in the Marina District of San Francisco that I’ve been wanting to try –  so as long as all this fresh raw fish is kept firmly on ice, I will most definitely be trying the poke and ceviche at this festival food stand.

3.  Uhhmazing chicken, beef and carnitas tacos and burritos – Gordo Taqueria

When I lived in the Bay Area during college, Gordo’s was THE spot to hit up for some real Mexican food that reminded me of my hometown, San Diego.  Gordo’s is a huge must for me!

4. Po’boys (Shrimp, BBQ Pork, Southern Fried Chicken) – Criolla Kitchen 

Even though these may get a little messy and difficult to eat while walking around a festival, good po’boys are crispy and always packed full of flavor.  The perfect po’boy must be eaten right away and it’s all about the freshness of the bread roll.

5.  Filet Mignon Sliders, Portobello Mushroom Sliders, BBQ drumsticks – Up & Under

I have a strange obsession with sliders and pretty much anything that’s cute and mini-sized (i.e. mini Tabasco bottles).  Sliders with filet mignon and portobellos + BBQ drumsticks…who can resist? I’ll take 2 of each please.

This weekend at Outside Lands, I will eat my heart out and dance my ass off.  I’ll be sure to report back with photos…

1.  Umami Burger

This place is definitely an LA staple and on any given night you’ll find crowds of people waiting to get the infamous Truffle, So Cal, or Umami burgers into their hot little hands.  For blue cheese fanatics, the Port & Stilton burger is a must.  The juicy beef patty is loaded with Stilton blue cheese and caramelized onions – which serve as a perfectly sweet contrast to the sharp, full-bodied cheese. 

If the rich and amazingly flavorful burgers aren’t enough for you, Umami also has housemade, crispy cheesy tots, onion rings and they even make their own ketchup, roasted garlic aioli, jalapeno ranch and spicy diablo sauce.  Wash it all down with fresh watermelon juice or a deliciously sugary glass bottled Coke.

Umami Burger: Juicy Beef (ground in-house), Roasted Tomato, Parmasean Crisp

2.  Cielito Lindo: Taquitos

Located on the corner of Downtown’s Olvera Street Marketplace, this famous little stand sells the most incredible taquitos I’ve ever tasted.  They are freshly made to order, pan fried to a perfect crisp and topped with an amazingly flavorful  salsa verde and avocado sauce.  The true flavor of the taquitos and fresh tortillas aren’t drowning under heaps of shredded lettuce, they look simple but once you bite into one, the sauce perfectly enhances the taquito’s juicy meat and crispy yet soft texture.   At $6 for a tasty combo plate, Cielito Lindo really can’t do any wrong.

3.  Haru Sushi & Roll Cafe: Lava Stone & Albacore Onion Roll

I know you “technically” should be using chopsticks for anything sushi related, but sometimes the rolls get just a little too big and crazy, and I’m forced to view these delish pop-ems as more of a finger food.  Haru is undoubtedly one of my favorite spots in LA for a sushi feast.  The Lava Stone (crispy rice topped with spicy tuna, black caviar and avocado), Albacore Onion roll (spicy tuna roll covered with albacore, topped with lightly fried onion strips)
and the Yellowtail and Jalapeno Carpaccio are my consistent go-tos on the menu.

4.  Mendoncino Farms: Korbuta Pork Belly Banh Mi

This place has superb sandwiches and super fresh ingredients that never fail to impress.  Along with the DTLA masses, my favorite sandwich here is the Korbuta Pork Belly Banh Mi.  It’s not a completely traditional Vietnamese Banh Mi, but this version does great justice to the original.  The sandwich has tender braised and caramelized kurobuta pork belly, housemade pickled daikon and carrots (which balance the subtle sweetness of the pork), cilantro, cucumbers, jalapenos and chili aioli all on a grilled ciabatta.  The only drawback is that once you’ve experienced all these explosive flavors on your palate, you’ll crave this sandwich on the daily.

5. Fugetsu-Do Bakery: Mochi 

Even though I don’t have a huge sweet tooth, I have to give a shout out to Fugetsu-Do Bakery in Little Tokyo for their amazing Mochi (small gooey Japanese rice cake deliciousness).  This 100 yr-old Japanese bakery in Downtown LA remains family owned and makes the best Japanese desserts – no Mochi compares to the lightly sweetened treats made here.  Their specialty is the strawberry mochi with a crunchy peanut butter filling.  Even though this flavor combo may sound a little off, the amazingly chewy texture of the outside strawberry mochi perfectly compliments the soft peanut butter filling.  Plus, you get to hang out with possibly the sweetest woman in the world…

Now go roam the LA culinary streets and dig in!  It tastes better that way.  Stay posted for 5 Foods Friday next week!  Also feel free to leave theme suggestions if you so dare.

Ingredients:

- 1lb of whole grain angel hair pasta

- 16oz container of cherry tomatoes (rinsed and halved)

- 4 cloves of garlic (minced)

- Large handful of fresh basil leaves (roughly chopped)

- Regular or herbed goat cheese

- 1/3 cup of white wine

- 1/2 a can of chicken stock (about 7.5 oz)

- Salt and pepper, crushed red pepper flakes (optional)

While chopping and prepping all the fresh ingredients, bring a large pot of water to a boil (add a little salt to the water to flavor the pasta more).  Heat a couple tablespoons of olive oil in a medium size sauté pan and then toss in the tomatoes and 3/4 of the chopped fresh basil, salt and pepper them to taste, then after a couple minutes add in the garlic.

Sweat the garlic with the tomatoes and basil for a few minutes until the garlic begins to turn a very light brown color, it’s important to not let the garlic get dark brown or burn because it will become bitter and overpower the dish.  Once the garlic cooks a little, pour the chicken broth and white wine into the same pan.  Bring it all to a boil, then reduce the heat to medium-low and let it simmer uncovered for about 10 minutes.
While the liquids in the pan are reducing, put the pasta in the boiling water and cook it for about 5-7 minutes.  Stir the pasta occasionally and ensure it isn’t sticking to itself or becoming mushy.  Drain the pasta and save a small cup of the pasta water on the side just in case the pasta needs additional moisture before serving.  After completely draining the pasta, add a few drizzles of olive oil and pinches of salt to it. Then add the pasta to the sauté pan and toss with all of the ingredients (there should still be a fair amount of liquid in the pan prior to adding the pasta).  Finally, add in the goat cheese crumbles and mix everything together over very low heat.  Feel free to add more salt or pepper to taste.

After plating the pasta, top it off with some fresh basil, goat cheese and crushed red pepper…and there you go, a quick, easy and tasty light meal for any night of the week.

Tomato Farci Provencale – stuffed tomato w/beef, parmesan, garlic, onions, sauteed veggies and provencal spices

Salade Chevre Chaud – Arugula, heirloom tomatoes, parmesan shavings, with warm goat cheese wrapped in puff pastry.

Socca –  Similar to a crepe.  Socca is made of chickpea flour, water, olive oil, rosemary, salt and pepper.  It’s perfect for a warm, savory breakfast.

Socca man hard at work!

Fresh from the woodfire oven…almost ready!

Oh wait, there’s more…socca man sells fresh pizza too.

Pissaladiere: Very popular in the south.  Pissaladiere is a light and flaky pastry type pizza that’s generally made with grilled onions (onions confit), anchovies, olives and fresh thyme.  Unfortunately, anchovies are one of the few things I don’t enjoy, so I had to remove it, but luckily my dad was there to pick up the anchovy slack.

Can’t go wrong with some serious charcuterie at the morning market in the old village of La Turbie.

Sanglier meat: Wild boar meat that tastes like a less pungent version of prosciutto.  Tasty over a bed of arugula.

Gambas w/pesto – Big ol shrimps from the Mediterranean Sea.

Panna cotta

Nutella Creme Brulee – seriously as amazing as it sounds.  Surprisingly light and not overly sweet.

Sandwiches!

Pan Bagnat: Raw veggies, green onions, hard boiled eggs, tuna and olive oil on a fresh baguette.  This sandwich is a very typical lunchtime meal in Nice.

Grilled Merguez (Spicy Lamb) Sandwich

Merguez sandwich: Served with dijon mustard and Harissa (spicy paste from North Africa)

Cinque Terre, Italy

I love Italy. I love pasta.

Penne alla arrabiata

Caprese Salad: Burrata (creamy mozzarella), tomato, basil and pesto

Ravioli with zucchini and sun-dried tomatoes 

Testaroli with pesto genovese

The Streets of Vieux Nice

My family and I were fortunate enough to take some time off to travel to the South of France for my cousin’s wedding. The South is undoubtedly famous for its picturesque coastlines, impeccable building facades, lively Polly-Pocket sized streets and of course…its cuisine. Being that southerners have easy access to fresh seafood from the Mediterranean, as well as plenty of sunshine for their fresh herbs and locally grown produce, these regional traits lend themselves to the great food and leisurely lifestyle that exists in this region. Honestly, if I only ate a fresh baguette from around the corner with a different kind of wine and cheese everyday I’d be ecstatic in my dairy and vino induced coma – but I decided that it may be better to venture out and explore what the South has to offer. We started our trip in Vieux Nice (Old Nice) and I loved every minute of it, the food and markets were great, the sea was picture perfect, plus it had the best Gelato outside of Italy. As my dad always says, “I know the world frequently has a lot to say about the French, but when it comes to food, wine, cheese and desserts they truly know what they’re doing and they always have.”

Waiting for our great dinner at La Favola. I probably would have been smiling if my stomach wasn’t eating itself.

Focaccia de Jambon Cru (Focaccia bread topped with veggies and prosciutto). Drizzled some olive oil and balsamic on top - super fresh and tasty.

Salad w/prosciutto, provolone, tomatoes, mozzarella, avocado and melon

Amazing baked rigatoni with eggplant and emmental cheese

More rigatoni cheesiness

Fresh seafood pasta w/mussels, squid, clams and shrimp in a light olive oil, white wine, tomato and garlic sauce

Super popular French meal - Steak frites w/ a béarnaise sauce (a derivative of a Hollandaise sauce, made with butter, eggs, shallots, tarragon, peppercorn and herbs)

After dinner treat - on our way to find the famous gelato spot.

Gelato at Finocchio. Master gelato makers.

Gelato at Finocchio

Enfin - gelato!

Fenocchio bustling at midnight

Le Quebec - the best pizza place in town

Pizza Niçoise: Black olives, capers, anchovies and oregano

Pizza Niçoise and salad Niçoise are particular to the town of Nice since these small black olives grow specifically in this region. The sun and terrain here are great for the growth and longevity of olive trees, many around this area produce for an average of 300 years. In the neighboring town of Menton, there’s even a tree that has been alive for 1,000+ years.

Meet the man responsible for it all

…and his workshop

Spicy Sausage Pizza

Of course, a nice rosé to wash it all down. These Frenchies know good and well that a little mid-day drink never hurt anybody.

View of the Mediterranean from the Promenade des Anglais

For those of you who know me and for those of you who don’t, it’s probably obvious by now that between this post and my Little Next Door post, I have a slight love affair with France. It’s true, I admire the French because of how they genuinely enjoy life, and for that – I think they are worth a shout out or two. Really though, who can deny a life of 7 weeks of government mandated vacation time or spending 6 hours in a cafe catching up with an old friend over a Croque-Monsieur, pommes frites, 15 espressos and a pack of cigarettes? Certainly not moi. Stay tuned for more from France!

Being that I don’t venture out to Downtown LA as much as I’d like to, I’ve completely missed out on great places such as this tasty Brazilian hideout for far too long.  My dinner at WoodSpoon gave me a million reasons to explore Downtown eateries more often – WoodSpoon serves an assortment of freshly grilled Brazilian meats, fried dumplings, juicy burgers, short rib stews, handmade chicken pot pies and of course, Sangria to wash it all down.  Since Brazil has had centuries of immigrants bringing their respective cuisine and cultures from every corner of the globe (i.e. Portugal, Spain, Germany, Japan, Italy and Lebanon), there is no shortage of remarkable food in this country. Restaurant owner and Brazil-native Natalia Pereira, successfully provides amazing homemade Brazilian comfort food with all locally farmed, quality ingredients.  

WoodSpoon

Brazilian Sausage w/rice, beans, plantains and collard greens

Pork Burger w/roasted cabbage, onions on toasted potato bread and yam fries

Amazing Mix Plate - Coxinha, Potato Croquette, Portuguese Croquette, Pastel Portuguese, Kibe

Showcase of Brazil’s Popular Street Foods (aka little delish fried treasure balls)

Coxinha: Shredded chicken and spices

Potato Croquette: Mashed potato and cheese

Portuguese Croquette: Potato salted Cod

Pastel Portuguese: Dumpling stuffed with shrimp, coconut sauce

Kibe: Bulgur wheat, mint and ground beef (Middle Eastern inspired)

*All served with a tasty green chili pepper/cilantro mayo dip

Inside a Coxinha

Brazilian Chicken Pot Pie - fresh out of the oven, so fresh it scorched my starvingly impatient mouth

Sorry Marie Callender but WoodSpoon has got you BEAT in the Chicken Pot Pie department