Gena Bell
My name is Gena Bell and I am a food consultant and certified pastry chef. I attended Tante Marie’s Cooking School in San Francisco, a small French cooking academy. Over the past ten years, I have been cooking and food consulting for a variety of clients including; Gjelina in Venice, Frittelli’s Doughnuts & Coffee in Beverly Hills, Tabu Grill in Laguna Beach, CA, Whole Foods Market, a large catering company in Sonoma California and Splenda cookbook author Marlene Koch. Also, I wrote for the San Francisco Chronicle, Food Section and for “Grand Tour” magazine in Southern, California. I have taught adult and children’s cooking classes for Whole Foods Market in the Bay Area as well. Prior to food, I graduated from California State University Fullerton with a B.A. in Business Administration, emphasis in Marketing and an MBA from Pepperdine University. I was the Director of Marketing at Ernst & Young LLP, covering a variety of industries including; real estate, food manufacturing, retail and hospitality. I love creating great flavorful food with fresh ingredients and teaching others about food and how to prepare great meals.
Red, White and Blue Tart
In celebration of Memorial Day create something festive and flavorful. Berries are hitting the markets everywhere and why not use fresh produce in our weekend dessert. This simple tart is made with Frangipane or an almond cream with strawberries and blueberries but, feel free to use the fresh fruit you have on hand. Happy Memorial Day!
Crust
1 cup flour
1/2 cup toasted almonds
3 tablespoons brown sugar
1/2 teaspoon almond extract
pinch of salt
6 tablespoons cold butter
cold water
Frangipane
1/2 cup almond paste (found at most grocery stores)
4 tablespoons butter, soft
1 egg
1/2 teaspoon almond extract
pinch of salt
Berry Filling
1 pint strawberries
1 pint blueberries
2 tablespoons cornstarch
1/2 granulated sugar
To Prepare:
1. In a food processor combine all dry ingredients for crust and blend until fine. Add cold butter and pulse until coarse crumbs. Next, add enough cold water until dough just comes together about 2-3 tablespoons. Form into disc shape and wrap in plastic and chill for 1 hour.
2. Meanwhile, make frangipane by placing all ingredients into stand mixer and beat until creamy, about 5 minutes. Place mixture in a bowl and chill 30 minutes.
3. Next, toss berries with sugar and cornstarch and set aside.
4. Flour work surface and roll dough out until 1/4 inch thick. Place round of dough on cookie sheet and spread frangipane filling in the center. Pour berries over top and fold edges up around perimeter of tart. Dust with granulated sugar and chill entire tart for 30 minutes.
5. Preheat oven to 375 and bake for 40-50 minutes until golden brown and fruit is lightly bubbling. Cool to room temperature and serve with fresh whipped cream. Enjoy!
Alcea Rosea Farm - Templeton
I had the great privledge last weekend to be invited to make goat cheese at Bev Michels farm, Alcea Rosea in Templeton, CA. It has been a dream of mine since I became a chef and food consultant to learn how to make cheese and especially goat cheese from an authentic farm like Alcea Rosea. Alcea Rosea means Hollyhock in Latin and that is the name of the street where Bev's farm is located.
So, I packed up the car with rainboots and hiking boots and clothes to milk goats in and headed to Templeton with my husband. We stayed at a bed and breakfast close by called Carriage Vineyards. Needless to say, I didn't get much sleep anticipating the next day's events and the fact that the bed was a little soft for me but, we made the best of it.
Next, we were off to fed the baby goats by bottle but needed to slightly warm the milk on the stove to body temperature. After Bev filled the bottles, it was time to meet the two day old babies. Okay, now this is where I really fell in love with the sweetest little black and white goat I had ever seen or fed for that matter. He was like a puppy in my hands, gentle and soft. I struggled a little at first to gently put the nipple of the bottle in his mouth to try to get him to suck. But then, after I pushed his tongue back in his mouth a few times he got in the groove and put down that bottle in no time. I can't imagine doing anything better. My husband tried to feed the babies a few times but found himself being nudged by the four day old goat several times for attention. What an experience.
In between making the Merriment cheese, I had the opportunity to form the Templeton Gap cheese, which is an aged goat cheese that was hanging in cloth over the large metal bin inside the cheese room -- Bev had made it the previous day. So I weighed and formed the cheese into balls and placed them inside the aging room. It reminded of making bread, very therapeutic. The aging room was 56 degrees with 90 percent humidity and Bev ages the Templeton Gap from three to six weeks.
After cleanup and flipping the cheeses in the aging room and the refrigerator, we headed in the house for a cheese and salumi lunch. The Templeton Gap was the best aged goat cheese I have put in my mouth. The five week aged goat cheese was my favorite but I must admit the three week was fresh and flavorful as well. Her fresh chevre with herbs and olive oil is a best seller and a nice cheese to take to a party or picnic. The Merriment reminded me of a cross between Gouda and Parmesan, nicely flavored with a slight crystalization in the center of the cheese.
It was a day to remember and I am greatful to Bev for such an experience. If you are ever in Templeton or Paso Robles pick up some of Alcea Rosea Farm's cheese, it is truly delicious. I see cheese in my future!
Alcea Rosea Farm, Templeton, CA. www.alcearoseafarm.com
Chocolate Chip Shortbread
Prepare something special for your mom or wife on Mother's Day -- Chocolate Chip Shortbread Cookies are easy to make and decadently delicious. These little squares melt in your mouth and will make a special treat for any occasion.
2 sticks butter, room temperature
2/3 cup powdered sugar
1 teaspoon vanilla
2 cups all purpose flour
1/2 cup mini chocolate chips
To Prepare:
1. Preheat oven to 325 degrees. In a stand mixer cream butter until smooth. Next, add sugar and continue to cream.
2. Add vanilla and continue to mix. Add flour and stir to just combine. Add chocolate chips and mix gently.
3. Press dough into 8-inch square pan. Score cookies into squares and chill in refrigerator for 30 minutes.
4. Bake for 30 minutes until firm and slightly golden but not brown. Cool and remove from pan. Enjoy!
Makes 16 cookies
Baco Mercat
Baco Mercat -- I know this place is getting a ton of press but I thought I would toot their horn just a little more and mention what a delicious experience this place is. Getting there from the Westside is not a very convenient thing but if you are anywhere near downtown LA you must stop by for a great meal. To start Chef Josef Centeno is executive chef of Lazy Ox Canteen, which is also fabulous but I think Baco is even better.
For starters, the Burrata Salad with grapefruit, pears and sugar snap peas sounds simple enough - right? Wrong, it is simply divine -- fresh and crisp with flavors that melded together so easily. My husband, who I have to challenge to eat salad, even devoured this plate, so I am telling you first hand it was wonderful. Next, let's get to the Baco of this..hah! The Baco is a little sandwich made with a puffy baked envelope and stuffed to perfection. There are so many Baco's to choose from but we went with the Braised Oxtail with Potato Hash and Pickles. Wow, I can't say enough.. and there are many more types to choose from such as: Crispy Shrimp with Sriracha to Beef Tongue Schnitzel and Chickpea Fritter.
Moving on -- there are meat, vegetable, coca (flatbreads) and fish sections of the menu which creatively display Chef Centeno talents. We opted for the Chili Relleno with Pork Ragu. This relleno was not your regular chili relleno from Mexico, this one was lightly sauteed with a mildly crunchy crust and stuffed with saucy pork, monterey jack and ricotta cheeses and presented in a crock. Lovely! The Colorado Lamb Bolognese with handmade cavatelli and pecorino was flavorful as well but, it needed a little more lamb in the sauce to make it a tad more enjoyable.
This pleasant little place located in the Old Bank historic district should be put on everyone's list!
Baco Mercat, 408 S. Main Street, Los Angeles, CA 90013 P: 213.687.8808
Napa Weekend
On our way from the Oakland airport we stopped in Wood Tavern in Oakland to meet a friend for lunch. Wood Tavern if a darkish wood bar and restaurant with housemade specialties like Pork Belly sandwiches and farm fresh Salads. We opted to share the Crispy Pork Belly Sandwich on a French Roll with a side of crunchy slaw. The pork was crispy on the edges and juicy on the inside which made for the perfect sandwich, it reminded me of carnitas. The slaw -- my favorite -- was finely shredded with an olive oil dressing. The Roasted Asparagus with a fine layer of Lardo and Farm Egg was a nice accompaniment to our shared sandwich as well. Our friend dined on the Pan Seared Cod Sandwich and his was even better than ours (he offered me a large bite). The fish was mild but flavorful with a nice dressing smathered on the bun. Lovely.
Now, we were off to Napa to taste some wine and dine on some more great food. First, we checked in to our hotel. The Milliken Inn, which sets right on the Napa River, was a lovely place with twelve rooms and a main house for checking in and out and wine tasting at night. The service was outstanding and it was fun to share a glass of wine at night with the other visitors.
As for wine, we tend to be more Sonoma fans but we decided to hit a few wineries in Napa first. Clos du Val is always a place to stop without feeling to gouged. We missed Pine Ridge because they were closing but that is a great place to taste as well. Del Dotto is a fun place to stop in and check out the crazy Venetian decor. This place was alot of fun and they give cave tours for $60.00 per person which includes pizza at the end. The wine was actually pretty good.
Some of our Sonoma favorites are Domaine Carneros which is owned by Taittinger Winery, one of my favorite champagnes from France. They have an awesome patio that overlooks the rolling hills of Napa and Sonoma. You can order cheese plates and small nibbles to go with your tasting. My favorite is the Brut Rose! Next, we headed to our loyal favorite Arrowood. The wine maker has changed so we are delicately deciding whether to keep our membership or not. So far, we are staying in because Heidi, the wine maker, is still producing some pretty great stuff. Imagery is down below and a fun place to stop. As for their wines...well not as great as I remember but I won't give up on them.
Our first dinner and most spectacular, was at Oenotri in downtown Napa. The relatively new wood- fired oven pizzeria is all the buzz, so we had to check it out. The food, well let's just say my husband wanted to eat there all three nights! They make all their own charcuterie including Mortadella. I know, I know....bologne? No, this stuff delicately melts in your mouth without leaving a film and is divine. The Tesarossa with hints of lemon zest was a favorite as well. Now, about the pizza.....best Neapolitan pizza in the states I have tasted so far and trust me I have tasted many! The Caputo OO flour is milled locally at Central Milling in Petaluma and after talking with the chef, he said this is the secret to making it the best. The other stuff that comes from Italy is too old by the time it gets here. I have got to get my hands on some since I am putting a pizza oven in my new kitchen!
The crust is light and airy with a nice char and perfectly topped with spicy local sausage, onions and arugula -- delicious without a doubt. As for the pasta, handrolled, all of it. The Lumache with Marsala Braised Rabbit and Olives was freshly prepared and a real homerun. I had never seen a shell pasta that was handrolled with two and a half loops that held the sauce more perfectly AND they were half the size of your pinky finger, I can't imagine the work involved. Fabulous! Overall, the best dinner in Napa and we can't wait to go back.
The next evening we got into Meadowood Restaurant for a so-called great fine dining experience. The restaurant had just received it's third Michelin Star so our expectations were high. I have never had a worse dinner experience in all my life and I would not recommend this place to anyone. We were late getting seated at our table by thirty minutes and got bumped from the fireplace so other diners could eat their dessert. Our canapes were served to us in the bar and all the management could say is that is was just bad timing and they couldn't get previous diners out on time. Well, maybe you shouldn't offer a fourteen course if you can't pace it correctly. We were offered a free bottle of wine but we had brought our own. So, we ended up taking two open half bottles of wine back to our hotel for the next day. As for the food -- too weird to mention but let's just say the white chocolate ice cream dessert with fresh English peas almost sent me over the edge. I left hungry and at $300.00 per person out the door there is no excuse. Trust me Thomas Keller would have NOT let this happen!
Trying to shrug off the bad dinner the night before, Bouchon Bakery is the answer! Located in Yountville, this is my favorite bakery in the nation. All the pastries are delicious as well as the desserts and homemade breads. As many of you already know, the Citrus, Pistachio Brioche is my favorite thing but I must say the Cross Bun with cinnamon icing cross on top was a good second.
Our final dinner was at Terra. It was been in St. Helena for twenty four years and they still are making some delicious food. My green garlic soup with jidori egg was warm and comforting as well as my husband's foie gras tortellini in a light broth. The seared scallop with warm tomato tripe was flavorful and unique and I enjoyed the small lobster tail with Gordo Rancho beans. Overall a nice dinner to end our fun Napa weekend.
Gluten-Free Strawberry Rhubarb Nutty Crisp
Many of you know my house is under construction so I have been cooking out of my make-shift (camping) kitchen for the last three months. In doing so, it has slowed down my recipe development and creative energies...hah! That being said, many of you have asked for gluten-free dessert recipes that are flavorful and that non-gluten free folks would love as well. Here it goes -- my first gluten-free post....expect many more to follow because I am enjoying using a variety of flours that feel and taste as good or better than my regular recipes.
For the fruit:
2 pints strawberries - cleaned and diced
2 stalks rhubarb - cleaned and diced (looks like red celery)
1/4 cup cornstarch
1/2 cup cane sugar or granulated sugar
For the nut crumble:
1/3 cup almon flour or blanched almonds pulverized
1/3 cup sweet rice flour (not just white rice flour)
1/3 cup quinoa flour
2/3 cup brown sugar or muscavado sugar
4 ounces pistachios - chopped
1/3 cup rolled oats
1 stick butter, cold and diced
1 teaspoon almond extract - optional
To Prepare:
1. Preheat oven to 350 degrees. Spray or butter a one-quart casserole or individual ramekin dishes.
2. In a large bowl, toss together fruit ingredients and spoon into casserole dish.
3. In the same large bowl combine the flours, sugar, chopped nuts and oats. Gently toss together to
combine.
4. Next, add butter and rub together with fingers until crumbly. Add extract and continue to rub
together until mixture resembles course crumbles.
5. Sprinkle over fruit in casserole until covered and place on baking sheet.
6. Bake for 40 minutes until top is slightly golden and fruit underneath bubbles slightly.
7. Cool at room temperature and serve with whipped cream or vanilla ice cream. Enjoy!
Makes enough for six
Burgermania in Los Angeles
New burger restaurants are popping up all over Los Angeles and most are not just your typical beef and cheddar spots anymore. Top chefs and seasoned restaurateurs are getting into the burger business. Plan Check Bar located in little Osaka in West Los Angeles just opened two weeks ago with a full bar and burger menu to boot. At the helm is former executive chef of the infamous Umami Burger chain here in Los Angeles, Ernesto Uchimura.
As for the menu, it is fun and innovative starting with Snacks. The Beer Nuts were chewy and sweet in a toffee like brittle. I found them sugary and spicy -- all very nicey. They also have house made pickles and cured meats to nosh on while waiting for your burger. The Chefs Burger with bacon two ways and cheese two ways was rich and decadent with ketchup leather to create a tangy sandwich. The Southern Fry was Fried Chicken with Green Pimiento Cheese on a fluffy bun. It was good but the chicken -- a tad gristly -- needed some work.
Other options on their menu were the Grilled Rockfish topped with Crispy Tempura Battered Shrimp with a Creamy Dill Yogurt Dressing. I found the fish quite strong and it tasted old. Pot Roast and a Smokey Fried Chicken Dinner were other dinner choices.
The best thing about Plan Check for me was the Root Chips with Avocado Dip -- long crispy strands of veggies cooked crunchy served with a creamy green custard. Yum! Overall, Plan Check needs a little help but its only the beginning.
Short Order at the Grove in Los Angeles has been open since November and I finally had a chance to check it out. Located in the Farmer's Market section of the Grove, Short Order has a full bar and menu with patio and indoor seating. I am a huge fan of Nancy Silverton and she can do no wrong in my eyes and this one is no exception. For starters the iced tea flavored with agave nectar is perfectly sweetened, not too sweet -- great on a hot day in LA.
The burgers read like a true chef created them and I opted for the Pork Belly Burger with Heritage Pork, Sauteed Rapini, Stracchino and Bibb Lettuce. The whole combination of flavors from the juicy pork to the warm cheese running through my fingers to the slightly bitter rappini was incredible. I fully enjoyed the whole experience and the waiters couldn't help but smile watching me eat it. The Old School Fries with skins still on were crunchy and delicious as well. I will definitely be back soon to try other menu items like Nancy's Backyard Burger, Tuna Burger and Housemade Shakes. This is a must, you won't be disappointed!
Plan Check, 1800 Sawtelle Blve, West Los Angeles. 310 288-6500 open for lunch and dinner.
Short Order, 6333 West Third Street, Suite 110, Los Angeles. 323 761-7970 open for lunch, dinner and brunch on weekends.
Blue Cow Kitchen - Downtown LA
For starters, the Baked then Fried Potatoes were outstanding. The chef takes a russet potato and bakes it until moist and lightly crispy, cuts it into wedges and then fries it to make it even crispier and serves with a creamy onion dip and ketchup. Warning - watch the roof of your mouth! The Root Chips and Dip are another fun way to start as well as a freshly made Crudite'.
For sandwiches, the Merguez Sausage (housemade) wasn't the traditional little lamb spiced cylinders you normally get in Spanish tapas joints. This one was plump and juicy that fit into a bun with fresh cherry tomatoes, cucumbers, sauteed peppers and fresh mint. I must say the best sausage sandwich I've had in a long time! The Turkey Tandoori Club made with fresh Indian spiced turkey, cucumber mint raita, pickled onions, bacon and avocado on fresh lavash was outstanding as well. All sandwiches were served with fresh mixed greens in a light viniagrette from local farmers.
For dinner, the menu expands slightly with a few "Big Plates" such as 90's Wedding Chicken which reads like fresh Roasted Chicken with Root Puree, Curried Cauliflower (For the vegetarian crowd) and Steak Frites, one of my favorites. Blue Cow Kitchen has a full bar inside and out with dining area's in both as well. There are big screen tv's for you sports fanatics.
Blue Cow Kitchen is currently not accepting reservations for lunch but the space is large and can accommodate many people. They are open for lunch and dinner and have a special menu for happy hour as well with deviled eggs, duck wings and some other regular menu favorites. Don't miss.
Blue Cow Kitchen, 350 S. Grand Avenue, Los Angeles, CA. 213 621-2249
The Little Door
The Little Door is Mediterrean cuisine not French which I had always thought. The Little Next Door, which is of course is next door to The Little Door has more French bistro fare such as pates and cheeses. But The Little Door focused much more full flavored Mediterrean food.
For starters we began with the Mezze Royale -- a large plate of special salads, spreads and proteins consisting of tuna tartare, seared scallops, seared goat cheese, carrot salad, hummus, tzatziki, couscous, oranges and dates with orange blossom water, Merguez sausage, fennel salad and a basket of authentic middle eastern breads that were housemade and fabulous!!
Next, after being pretty much stuffed, we went with the rib eye with sauteed kale and cranberries and a creamy potato and leek gratin. The steak was cooked perfectly with a salted spiced crust that was memorable.
For dessert, my husband had the pastry chef make me a birthday cake called the "White Infinity" which reminded me of pastry school. The chef prepared it with four layers of pistachio cake, passion fruit curd and white chocolate ganache. I haven't had a cake like that in years. Really nice.
I highly recommend The Little Door for special occasions. It is not cheap and there is a $35.00 per person minimum for food but well worth it! The Little Next Door is a nice place to get a sampling of great food as well.
The Little Door, 8164 West 3rd Street, Los Angeles, CA 90048. 323-951-1210
Salt's Cure
Salt's Cure in West Hollywood has been open for about a year and a half and their Brunch is fantastic. I am not much of a breakfast person but this place takes it over the top. The menu is written on the chalk board along with a paper menu of more lunch items. The chalkboard reads like you are just off the farm with ham & eggs, oatcakes and other platters of eggs with bacon, sausage and pork chops.
During our visit we opted for the colossal with sunnyside up eggs, fresh pork sausage, bacon, mini oatcakes and a homemade biscuit. The sausage was fall apart fresh and the oatcakes were prepared with crunchy edges and tender centers. The oatcakes are served with maple butter instead of maple syrup and everything was scrumptuous.
We also opted for a pot of pork. This little glass jar was filled with a Rillette, pulled pork with melted fat, in a jar to spoon over the pretzel roll. It was also served with housemade sweet pickles and onions. Oh and don't forget the freshly prepared grainy mustard!
Salt's Cure is open for lunch and dinner during the week and brunch and dinner on the weekends. They are closed on Tuesday. I can't wait to try dinner!
Salt's Cure - 7494 Santa Monica Blvd, West Hollywood, CA 90046. 323.850.7258
