Pikchur / RSS / SimpleGourmetLA MAIN_TITLE http://pikchur.com/ en-us 24 May 2013 9:53:00 EST http://pikchur.com/rss <![CDATA[GATHERING, our gallery pop-up dinner on May 17th is officially open for reservations! Join us for a night of art, food and friends at Wallspace Gallery. The menu will be made of eight dishes, served in three courses family-style and will celebrate spring. There will be cherries, artichokes, asparagus, lamb, rhubarb and strawberries…..all of my seasonal favorites!! Check out menu & details here: http://bit.ly/ZA64v2 Last time we sold out — who's coming this time??]]>


]]> Wed, 03 Apr 2013 17:45:53 +0000 <![CDATA[The weather is just starting to warm up and we're already thinking about our Summer Kids' Cooking Camps. Check out menus, dates and registration details here: http://bit.ly/11jhqbP]]>


]]> Tue, 02 Apr 2013 23:57:10 +0000 <![CDATA[Spring is officially here -- makes me want to eat salads and more fresh herbs and lots of asparagus. Lately I've been making this quick condiment to dollop on poached eggs, grilled asparagus and drizzle over new potato salads. It's super flavorful and just tastes like Spring. I use a mortar and pestle (but a food processor works too). 1/3 cup mint leaves, 1 tbl chopped shallots, 1 tbl lemon zest, 1/4 cup chopped almonds, 2 tbl olive oil -- roughly chop it all together and season with salt and pepper. Keeps for five days in the fridge but never sticks around that long!]]>


]]> Tue, 02 Apr 2013 16:16:18 +0000 <![CDATA[In #London this week. Haven't been here in years. The Harrod's food section is pretty spectacular. But what there is food or little cafes on each level!! Love how perfectly balanced the food is to shopping.]]>


]]> Mon, 01 Apr 2013 16:02:30 +0000 <![CDATA[Spring is here!! I'm celebrating with baby new potatoes and fennel braised in butter. This is my favorite way to cook/eat baby potatoes: in a heavy bottom pot with a couple chunks of butter, large chunks of fennel and plenty of salt and pepper. Cook on high with 1/4 cup water for 5 minutes. Reduce heat to very low, cover tightly and cook for 30 minutes. Finish with chopped herbs. Eat standing at the stove because they are best directly from the pot.]]>


]]> Tue, 26 Mar 2013 16:32:57 +0000 <![CDATA[OK, this is my kind of appetizer! Thin pieces of Kobe beef brought to the table with a super-hot stone. You get to cook the beef yourself and dip various sauces. Love it!]]>


]]> Sat, 23 Mar 2013 15:45:35 +0000 <![CDATA[One our best pieces of advice we give to people when they are throwing dinner parties (large or small) is to sit down and create a timeline for yourself. That way when you are in the heat of entertaining you don't have to think, just refer to the timeline. I had to do this for a catered event this week because the client had their own timeline that we had to fit into. Can't tell you how helpful it was. Everyone in the kitchen knew the plan and execution was flawless!]]>


]]> Thu, 21 Mar 2013 20:12:03 +0000 <![CDATA[Does anyone have Calphalon pots or similar with this metal handles on the lid? If you do, then you know those handles get too hot to touch. Check out this clever trick that I saw while hosting a cooking party this week. The cork doesn't get hot and I was able to lift that lid without burning my fingers. So smart!!]]>


]]> Thu, 21 Mar 2013 15:48:23 +0000 <![CDATA[Couldn't resist picking up Yehuda Gluten Matzo in Whole Food this week. I was curious, intrigued and happy to see that our GF clients won't miss out this Passover. I have to say it's fantastic! I like it as a cracker. It's thin, crisp with really nice flavor unlike the original version. I will test it on my matzo balls this week. Stay tuned.]]>


]]> Wed, 20 Mar 2013 15:25:51 +0000 <![CDATA[Looks like #TraderJoe's is getting behind the Paleo trend....]]>


]]> Mon, 18 Mar 2013 15:54:24 +0000