Posts tagged our pantry
Blood Orange + Beet Salad
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AFullSizeRenders the temperatures rise over the weekend here in Los Angeles we'll be craving some refreshing and filling. We couldn't resist to share this recipe when we were looking thru our cookbooks, does that look delicious or what? This recipe was actually created during the holiday season by Chef Corey at Flour1, but we want to make it RIGHT NOW. Fresh feta, toasted walnuts and an orange vinaigrette, yum!

 

 

So here's what you'll need:

Ingredients

2 lb/910 g beets, a mix of red and gold

1 tsp kosher salt

1 cup/115 g walnut pieces

2 blood oranges (or regular oranges if you cannot find blood oranges)

8 cups/200 g loosely packed baby arugula

8 oz/255 g soft fresh goat cheese

Blood Orange Vinaigrette

1 blood orange (or regular orange)

1 small shallot, finely diced

2 tsp Dijon mustard

2 tsp honey

1 tsp kosher salt

⅛ tsp freshly ground black pepper

3 tbsp sherry vinegar

¼ cup/60 ml extra-virgin olive oil

Special Equipment: rimmed baking sheet, Microplane or other fine-rasp grater

Steps:

1. Cut the tops of the beets, leaving a little of the stem intact and scrub them well. In a large saucepan sprinkle salt and add water to cover the beets by about 2 inches. Cover and bring to a boil on high heat. Reduce heat to a medium-low and simmer for about 1 hour, or until the beets are tender and can be pierced with a knife. Drain and set aside until the beets are cool enough to be handled. Use a kitchen towel that you don't mind staining to hold the beets. Remove the skins by rubbing the towel firmly against the beets. When the beets are completely cool, cut them into bite-size wedges.

2. Meanwhile, preheat the oven to 350 degrees fahrenheit and place a rack in the center of the oven. Spread the walnuts in a single layer on the baking sheet and toast in the oven, shaking the pan once or twice for even toasting, for 8 to 10 minutes, or until the nut are golden brown, Remove from the oven and let cool.

3. Cut the top and bottom of each orange. Stand one of the oranges on a flat end. Using a sharp paring knife, carve away the rind from the orange, starting from the top and cutting downward and curving inward, until all the rind is gone and you are left with just the fruit. Repeat with the remaining orange. Cut the oranges crossfire into thin slices and set aside for the salad.

4. TO MAKE THE VINAIGRETTE: Working directly over a small bowl, grate the zest from the orange with the Microplane. Cut the orange in half and squeeze the juice into the grated zest. Add the shallot, Dijon mustard, honey, salaam and pepper. Whisk in the vinegar and then slowly whisk in the olive oil until well blended. Taste and adjusting seasoning as preferred.

*The vinaigrette can be made up to 1 week in advance and stored in an airtight container in the fridge. Bring back to room tempter and rewhisk to combine the ingredients before using.

5. Arrange the arugula in a large, shallow bowl. In a medium bowl, toss the beets with 2 to 3 tbsp of the vinaigrette, coating them evenly. Top the arugula with the beets, orange slices, walnuts, and dollops of the goat cheese. Serve the remaining dressing on the side.

For more delicious recipes from the chefs at Flour Bakery + Cafe pick up the cookbook Flour, Too  at Rolling Greens Los Angeles.   IMG_9137

 

Auntie Em's Green Tea Cake

One of the best parts about being in L.A is the great food! + for those even more daring the chance to cook some amazing recipes inspired by our L.A surroundings.In "our pantry" at our Los Angeles store you can find a delicious recipe for Green Tea Cake, inside Auntie Em's Cookbook. This amazing cake recipe was inspire by L.A's Chinatown!

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{Makes 1 8-inch layer cake}

I N G R E D I E N T S

2 cups flour ¾ teaspoon sea salt 1 teaspoon baking soda 1 tablespoon matcha green tea powder 1 ¼ cups granulated sugar 2 large eggs 1 cup vegetable oil 1 teaspoon vanilla extract 2 teaspoons water 1 cup buttermilk, divided Green Tea Cream Cheese Frosting

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 I N S T R U C T I O N S

Preheat oven to 325 degrees. Grease (spray or butter) 2 8-inch round cake and line with cake liners or cut-out circles of parchment paper. Grease top of the liner as well. Set aside.

In a medium bowl stir together flour, salt, baking soda, and green tea powder. Set aside.

In a large bowl, whisk together sugar, eggs, oil, vanilla, and water. Mix until ingredients are fully combines and mixture is a uniform yellow. Using a rubber spatula, fold in half the flower mixture and whisk to remove any lumps. Divide batter evenly between the prepared cake pans. Bake until the cake is springy to the touch and a toothpick inserted into the center comes out clean, about 30-40 minutes. Set aside to cool.

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Set 1 cake on a cake board or platter. Scoop about 2 cups of frosting onto the cake and use and offset spatula to smooth frosting to the edges. Add more if needed to create a ½-inch to ¾-inch layer of frosting. Place second cake upside down on frosting. This gives the cake a nice flat top. Refrigerate for 15-30 minutes to let frosting firm up. Remove cake from refrigerator and use remaining frosting to coat top and side of the cake.

New Year, New You! -- Resolutions/Tips to start fresh!

As we kick off 2015, many of us are thinking of the positive outcomes this year can have!Setting some goals and resolutions is a great way to go about it!

- GIVE YOUR GARDEN SOME LOVE-

image1dr_1 Explore our Culver City location for a vast selection of plants and containers! Mix and match to create the perfect oasis all year long!

-TAKE UP A NEW HOBBY-

IMG_0099 copyIMG_6909 Whether it be baking or cooking, at our Los Angeles store you can wander Our Pantry, where you can find amazing cook books! Better your cooking skills or try unique recipes to wow! your guests this year!! Not to mention all the delicious cocktail books! ;)

-  REDECORATE YOUR HOME -

GregsPinterest Pillows_5 copy Take on a creative project! Redecorate your home! Shop either of our locations or straight from our warehouse at our Culver City store. Add a special touch to every corner and nook of your home! A stunning light fixture to brighten a room or simply the perfect pillow to tie it all together!!

Here is to a productive and creative 2015!

First Prize Pies - Egg Nog Cream Pie

The perfect dessert to enjoy the holidays with great company!

In Our Pantry, you can find First Prize Pies, with a great recipe for Egg Nog Cream Pie! Perfect for this holiday season!!

IMG_6909I N G R E D I E N T S

F I L L I N G 4 large eggs 1 cup granulated sugar 1 teaspoon vanilla extract ¼ teaspoon freshly grated nutmeg, plus extra for garnish ¼ teaspoon salt 2 cups half-and-half ¼ cup amber rum ¼ brandy

T O P P I N G 1 cup heavy cream 2 tablespoons powdered sugar 2 tablespoons spiced rum Pinch of grated nutmeg

IMG_6914Preheat the oven to 350F. Pat the crust into a 9-inch pie plate. Bake it for 10 minutes, then let it cool completely. Leave the oven on.

Make the filling: In a large bowl or stand mixer, whisk together the eggs, granulated sugar, vanilla, nutmeg, and salt until well combined. Whisk in the half-and-half and liquors until just combined.

Put the pie crust on a baking sheet. Pour the filling into the pie crust and bake for 30-40 minutes, until the filling has just set and is still slightly wobbly in the center. Remove the pie to a wire rack to cool completely, at least 1 hour.

IMG_6912Make the topping: In a stand mixer, with a hand mixer, or by hand with a whisk, whip the cream with the powdered sugar and rum until stiff peaks form. Pile the whipped cream on top of the pie, and garnish it with a bit more grated nutmeg. This pie can be made ahead, without the topping, and refrigerated for up to 1 week, covered in plastic wrap. Add the topping just before serving.

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Happy Holidays from Rolling Greens!

The American Cocktail -- Maple Syrup Toddy

Weekend before the Christmas! We have the perfect cocktail to keep you warm and an add a bit more cheer while doing your gift wrapping!!

In Our Pantry at our Los Angeles store you can find one of our all time favorite books, The American Cocktail. In that you can find a great recipe for a delicious + warm Maple Syrup Toddy!

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I N G R E D I E N T S [Serves 1] 2 oz applejack 1 oz sweet 1 oz Averna 1 teaspoon Grade B maple syrup 3 oz hot water

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D I R E C T I O N S combine the applejack, vermouth, Averna, and maple syrup in a mug and stir until blended. Add the hot water and stir again. Garnish with the lemon peel, twisting it over the drink to release the oils. Garnish- 2-inch piece of lemon peele

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Enjoy + keep warm!