Tag Archives: appetizer

baleen kitchen in redondo beach

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Photo by Gloria Plascencia
We recently visited the waterfront Baleen Kitchen in Redondo to check out their new menu. Fresh, holiday libations started off the evening! This is the Anti-Oxident Mojito with Appleton Rum, Pomegranate juice, muddled blackberry, raspberry and mint. Cheers!

Mezcalero - Mezcal, Aperol and strawberries.
Photo by Wade Hammond
Mezcalero – Mezcal, Aperol and strawberries.

duck
Photo by Wade Hammond
As a starter we all shared the decadent Duck Carnitas served with slaw and crepes. We had them earlier in the year and have been dreaming of them ever since. They are perfect for the holidays or any other time. I freakin love these things!

farro
Photo by Wade Hammond
The First Course was the Baleen Garden and was delicious. It was baby beets, farrow, tomato, quinoa, avocado, pea shoots, almonds with a soft lime vinaigrette. The texture of the farro, quinoa and almonds made this salad very unique. I would love to eat that for lunch everyday!

crab
Photo by Wade Hammond
The Second Course was a gorgeous Crab Salad full of avocado, haricot vert, and lollo rossa. They use both soft-shell crab and fresh Dungeness for this dish.

seabass
Photo by Wade Hammond
The Third Course of Roasted Black Sea Bass with roasted mushrooms and sweet potatoes in a fabulous aromatic broth was mind blowingly good!

waiter
Photo by Wade Hammond
Last but certainly not least, server Alain Inoue presented our Fourth Course – the GIANT “Tommy Hawk” Ribeye!

tommy-46Photo by Wade Hammond
The Tommy Hawk ribeye was quite impressive, tender, delicious and oh yeah – huge!

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Photo by Gloria Plascencia
As you can see, a fun night was had by all! Book your upcoming holiday celebration at Baleen Kitchen or stop in for happy hour with snacks and cocktails!

Baleen Kitchen is located in beautiful Redondo Beach, CA at The Portofino Hotel right on the harbor at 260 Portofino Way. (310) 372-1202

Christmas Day they will have their famous À La Carte Brunch and “Build Your Own” Bloody Mary and Mimosa Bar from 6:30am-1:00pm. Then a 3-Course Dinner from 1:00pm-10:00pm adults $59 with wine pairing $70/$22 kids.

NYE They will have a fabulous 5-Course Dinner from 5:00pm-11:00pm for $85pp with wine pairing $110.

roasted autumn salad

Roasted beet and butternut squash salad with pumpkin seeds and goat cheese.

Roasted beet and butternut squash salad with pumpkin seeds and goat cheese.

Need an idea for the holidays or a fall season dish? When I think of Autumn, like most people, I think of the changing colors of foliage. At the farmer’s market, I noticed an abundance of large squashes, root vegetables and gourds. Most of the these things seem to marry well too. Here’s a simple recipe for a Roasted Autumn Salad you can make ahead and serve at Thanksgiving or enjoy throughout the weeks to come.

Roasted Autumn Salad

Ingredients
2 medium beets
1 medium butternut squash
1/2 cup pumpkin seeds
1 small pomegranate
1 small package of goat cheese
Fresh thyme
small package of baby kale or arugula
olive oil
pomegranate vinegar
salt
pepper

Roasting beets couldn't be more simple.

Roasting beets couldn’t be more simple.

Directions
While the oven is preheating to 400° remove the skin from the beets and butternut squash and cut into bite-size pieces. Place the beets in an ovenproof dish, toss with oil, a pinch of salt, pepper and few sprigs of fresh thyme. Cover with foil. Do the same with the squash, only, place them on a baking sheet and do not cover. Roast the beets for 45 minutes, remove and place in the fridge. Roast the squash for 30 minutes and toss occasionally until slightly golden and soft. Place in a container in the fridge. When your ready to serve, arrange all of the ingredients on salad plated except for the goat cheese, olive oil and vinegar. Finally, drizzle with olive oil and vinegar and sprinkle with goat cheese. Enjoy!

 

curried butternut squash soup

Curried butternut squash soup with coconut milk drizzle.

Curried butternut squash soup with coconut milk drizzle.

It’s fall and even though the weather isn’t acting like it, I’m starting to crave certain seasonal dishes – like soup! Here’s an easy and delicious butternut squash soup recipe that can be made with or without the addition of curry powder. The coolest thing about it is that you don’t need any broth because it makes its own! Enjoy!

Curried Butternut Squash Soup 
1 butternut squash seeded, rind removed, chopped into 1 inch dice
3 stalks of celery – thinly sliced
1 onion – diced
1 large carrot – sliced
4 cloves of garlic – smashed
1 stalk of fennel – thinly sliced
3 bay leaves
2 tablespoons yellow curry powder
2 tablespoons honey
10 branches fresh thyme
1 tablespoon lemon juice
1/2 cup of olive oil plus 2 tablespoons for sautéing
1 can of coconut milk

In a large deep pot add 2 tablespoons of the olive oil and sauté first 6 ingredients for 8 minutes over medium high heat. Add remaining ingredients (except for the last 3) and cover with an inch  of water. Bring to a boil and reduce heat. Simmer for 40 minutes. Add lemon juice and blend to a smooth consistency with hand-held blender or counter-top blender. With blender running slowly add 1/2 cup of olive oil. Serve with a drizzle of coconut milk. Happy Fall y’all!

italian bread salad

I love to use burrata on my bread salad!

I love to use burrata on my Italian bread salad!

Italian bread salad or Panzanella is one of my favorite dishes to create during the summer because it showcases one of the best fruits of the season, the tomato. You can make it even better by adding fresh burrata cheese and balsamic glaze. I found a Barolo syrup infused with truffle and it’s amazing on this salad! One thing I find is that if you mix the salad prior to adding the bread, the salt will draw some of the water out of the tomatoes. This adds great flavor and moisture to the bread.

Ingredients
3 cups sourdough bread cut into 1 inch cubes
Fresh burrata cheese
2 medium heirloom tomatos
8 basil leaves chopped
1/4 cup red onion thinly sliced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
salt
pepper

Place the cubed bread onto a baking sheet and cook at 400° F tossing every few minutes until evenly browned. Meanwhile cut the tomatoes into a large dice and thinly slice onion. Toss all ingredients in a salad bowl. Finally, add bread and toss. Top with Burrata and enjoy the best Italian bread salad.

 

roasted kabocha squash and quinoa salad

Yesterday, I saw a green pumpkin like squash at the farmer’s market. After further inquiry, I learned it is called a kabocha squash and has similar characteristics to butternut squash. It is commonly called a Japanese pumpkin and is believed to have aphrodisiac properties in some cultures (so lay off the the rhino horn and shark fins). I also found the most perfect and gigantic pomegranates and naturally couldn’t resist. My brain instantly combined the two ingredients and yearned to transform them into a salad using quinoa (which I had leftovers from the day prior). The resulting dish is fantastic and truly represents fall to me. Not only is it a great dish on it’s own, I also think it would make a great vegan stuffing substitute or a healthy side for your upcoming Thanksgiving dinner!

kabocha3

2.5 pound kabocha squash

Ingredients
1 small kabocha squash
1 1/2 cups cooked quinoa follow instructions on bag
1/2 cup dried cranberries
1/2 cup pepitas
1/2 cup pomegranate seeds
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 orange zest and juice
1 tablespoon fresh thyme leaves
salt
pepper

Preheat the oven to 400° F.  Scrub the outside of the kabocha with a scouring pad and hot water. Cut kabocha in half, scoop out and discard the seeds with a spoon.  Now cut the squash into 1/2 inch cubes leaving the skin intact. *Do not attempts this unless you have a large, sturdy and sharp knife! Place the kabocha in a roasting pan and drizzle with 2 tablespoons of olive oil, thyme, a teaspoon of salt and freshly ground pepper. Roast 400 degrees 30 mins tossing every 10 minutes. While the kabocha is roasting cook the quinoa following the instructions on the container. Cool quinoa and kabucha before combining in fridge. About 30 minutes should do the trick. Finally, combine all the ingredients in a large mixing bowl and toss with your hands. Season with salt and pepper, serve and enjoy! This can be made ahead of time and holds up great!

kabocha2

 

kabocha1

What I drank…
I had just finished shooting a recipe for an Italian Spris Cocktail and figured why not?! The orange in the cocktail complemented the orange juice in the salad, while, it’s bright and bitter flavors balanced out the creaminess of the squash. Interesting pairing to say the least! I’m certain a crisp acidic white would’ve worked too.

Italian Spris

Italian Spris