maple glazed ham w roasted tomato, egg on brioche

For this recipe I pulled out my Griddle. (375 degrees)

I roasted the tomatoes in my broiler (500 degrees) with Olive Oil, Garlic, Salt, Pepper and Fresh Thyme for 7 minutes.

Then I toast the brioche on my griddle with butter.

Dipped Ham Steak in Maple Syrup and placed on griddle (2 minutes on each side)

Over easy eggs completed on the griddle as well

A delicious breakfast/ brunch concoction.

Food and Skin Care!??

When people say, "You are what you eat" I think really? I'm a pig, I'm cabbage, I am a stinking rose (garlic). :-)
In the last year or so I found out that my body does not respond well to Dairy Products or spicy food (of course these food items are my favorite). As a child I never had breakouts, zits, pimples or acne. You can say I have been lucky up until recently.
Whenever I crave a glass of milk with cookies I know at some point I am going to pay for it. Acne followed by blemishes. Yikes!! Of course having brown skin doesn't help my situation because my blemishes look black or dark, dark brown. Call me vain, but not cute when its on the tip of your nose. For Christmas I was Rudolph the Red Nose Reindeer reincarnated. For the past few weeks I have been trying to get rid of this blemish that makeup can't cover up.
In a desparate and last attempt, I went online and googled home remedy for facial blemishes. The searches directed me to ehowto.com
Does it work.... YES!!!!!!!!!!
Here are the instructions

•No, you are not making Greek food. You are getting rid of the bacteria on your skin. Cut a slice of lemon and prepare a fresh clove of garlic by taking off the skin and cutting the clove in half.

•2
Cleanse your skin with a gentle cleanser such a Cetaphil. Squeeze the slice of lemon into your palm and pat on your face (especially on the blemish or active area).

•3
Rinse your face. Now, take the half clove (this is a fresh clove with juice) and rub the clove on the blemish, squeezing the juice onto the area. Wait a minute. You will feel tingling.

•4
After about a minute (you may wait longer, depending on the sensitivity of your skin) and up to five minutes, rinse your face with luke warm water.

•5
Know that garlic is an antioxidant with huge quantities of Vitamin C. These nutrients will kill off the bacteria surrounding the blemish.

•6
Wake up and notice the difference in your skin. You may smell like a garden, but your face will be free of bacteria.

My Favorite Sparkling Wines- Chandon

The New Year Holiday is vastly approaching and I am certain there will be Sparkling Wine and Champagne at the party. I know most of it is dry and bitter and often times gives a slamming head ache.
However, Chandon is one of my favorite brands and I am starting to see it in stores now. I only used to see it at the winery in Napa but now I am seeing it in the Grocery Store alcohol refrigerator.
The good thing is that its affordable and its tasty, light and crisp.
When you visit their winery they always pair it with Oysters on the half Shell. The winery also has good nightly entertainment.
So if you're ever in Napa, check them out!

Well ladies and gentlemen....

Happy New Year from Jasmine's Kitchen!!!

Merry Christmas!

Hope you all enjoyed Christmas! It was very relaxing to me. It was the first Christmas in years that I took it easy.
I began a new tradition in my household. Having a holiday brunch instead of a dinner. I found it to be less intense than having to make a full course dinner.
However, I did decide to make a Ham and have added one more ingredient to my "Holiday Ham". I added canned peaches which actually sealed the deal. I also made collard greens, potato salad, rolls and cranberry sauce. My brandy infused wine of choice was "Angelica" by V. Sattui. I didn't go all out this year as I usually would but realized that simplicity for the holidays is more joyous!
I watched football and got in a 3 hour nap.
Well I hope you all enjoyed your Christmas as much as I did.

Goat Cheese and Chive Risotto

I made this for Dinner tonight and it was delicious!!!! Enjoy and hope you love the picture.

Ingredients:
2 cups Arborio Rice
2 Shallots minced
4 garlic cloves minced
1 carton Wolfgang Pucks Chicken stock
2 tablespoons butter
1 tablespoons goat cheese
2 tablespoons fresh chives
1/2 cup Parmesan pecorino cheese
salt to taste

Learn how to make this recipe. Email: jasmineskitchen@gmail.com

La Louisianne in Los Angeles

I apologize that I have no photos for this post YET. My battery died and wasn't able to catch one good photo.
La Louisianne is a Creole Soul Food Restaurant located on the boarder of Culver City and Ladera Heights in Los Angeles.
If you are into old school music such as Stevie Wonder, Marvin Gaye, and The Gap Band or Jazz you are in for a treat. The restaurant has a live band everyday of the week.
I have been visiting this restaurant since I was 15 years old. Since my recent visit I noticed the food is much better and they have added new items to the menu.
On Mondays (during Monday Night Football) you can get red beans and rice and fried chicken for $2.00. I plan to be there before the season ends :)I have missed it every year and I am determined to make it this year.

What to order:
Fried Chicken
Shrimp Etoufee
Fried Oysters
Fried Pork Chops
and
Gumbo

Truffle Tarts by my favorite Tyler Florence

Ingredients
1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
6 tablespoons melted butter
1 recipe Dark Chocolate Truffles, recipe follows, whipped but not shaped into balls
6 fresh raspberries, plus extra for serving
Directions
Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.

Dark Chocolate Truffles:
1/2 cup heavy cream

8 ounces good-quality (70 percent) bittersweet chocolate, chopped

1 teaspoon pure vanilla extract

1 cup cocoa powder, for dusting


In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.


Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.


Yield: 15 to 20 candies, depending on size

Prep Time: 25 minutes

Cook Time: 15 minutes

Inactive Prep Time: 3 hours

Ease of preparation: Intermediate

Splurge on Luxury Sushi at "Asanebo" in Studio City

I was craving Sushi and since I was in the Valley I decided to google Sushi in Studio City. Asanebo was the first name that appeared. The first thing I did was scroll down to see how many stars the restuarant had.
I read one Yelp review and someone said it was "Rilly Rilly good". For someone to deliberately misspell really, I thought to myself, It must be REALLY REALLY GOOD!
Let me say this first... Asanebo has two Michelin awards
and second... be prepapred to pay $$$$ (Top dolla, baht, Euro, dinero, yen)
As I have mentioned twice on previous blogs that Maru is my favorite sushi in all of California. Well Asanebo has pretty much taken over the reigns.
I don't know about how most people judge their sushi or sushi chefs but I am very critical before I casually eat at a sushi restaurant.
First, the sushi chef has to be Japanese. Second, if I am sitting at the sushi bar and if the sashimi is sloppy or too thick, I won't order from the bar. There is nothing more annoying than chewing a large portion of raw fish. The sashimi must be delicate and the sushi chef must take pride in their food.
Okay... back to my review ( I went on a rant there for a while :0) )

I called to make a reservation and they were completely booked but the sushi bar was open. When I sat down, I sat next to a guy that frequents the restaurant every Friday. He was able to make a few suggestions before paying his bill. He said everything is good and he spends 1/3 of his paycheck here at the restaurant. lol!
Before leaving he gave me a good tip, most of the dishes can be half orders which can save you a lot of money if you plan to try everything on the menu. In my case I can't help it.
If I am visiting a restaurant for the first time I do like to taste a lot of things so I know what to order for my next visit.
Unfortunately everything I tried (which was a lot) was exquisite. When I do return for my second visit I won't know what to settle for.
Asanebo has a lobster and black truffle sushi pairing that is so delicious that you plainly want to luxuriate in it.
I ordered a spinach salad with portabello mushrooms and I really didn't think much of it at first until I tasted the vinaigrette. (Lets just say I learned a little secret to my new dressings). I will no longer use olive oil.
I also tried the Sea bass with a creamy pink peppercorn sauce. I am now a new fan of Pink peppercorn. It explicitly heightens the flavors of any dish. It's almost like a light mint note.
They have also united kumoto oysters with caviar. How could that not be good?

I'm pretty sure by now you realize that this isn't your average sushi restaurant with Philadelphia Rolls, California Rolls or Spider Rolls.
The sushi at Asanebo is lavish, deluxe and rightfully splendid!

5 stars and two thumbs up!

Top Chef All Stars

I'm so excited about the season. Tonight I was able to watch tonights episode and noticed everyone bragged about who had the best season. Hands down Season 6 was the best. I was a little disappointed with season 7 after seeing all of the talent on season 6.
I am rooting for Tiffany, Carla and of course Fabio. Fabio is hilarious. He always makes me laugh because of his brutal honesty. However, the girls went really far and doubted themselves in the end. I hope they can prove their natural skills.
I can't wait to see what this season brings. (Hope they beat Jamie... didn't care for her attitude)
One of my biggest dreams is sit in Padma's seat and be a judge on the show

Hatfield's

My friend Chef Ryan recommended this place several months ago but I wasn't able to fit the visit into my schedule until recently. I also saw the owners of Hatfield's on television last week which really compelled me to check out their establishment.
First and foremost the restaurant itself is simple and beautiful. Its not too small and not too large. The decor is really nice, simple and comfortable. There isn't a bad seat in the house. I love restaurants where you can see into the kitchen and watch everyone cook.
We ordered from the appetizer menu and I really enjoyed the croque madame (yellow tail sashimi, prosciutto, sunny side up quail egg on grilled brioche. The brioche was the most perfect brioche I have had. It was crispy but melted in your mouth. I hope that they keep this on their menu.
For dinner I decided to order from their prix fix menu so that I could enjoy multiple dishes instead of one.
Unfortunately I didn't write down all of the dishes. When I looked on their website I realized that the menu has already changed.

My first course was crab wrapped in a crepe. It was really savory but needed a touch of acid. They paired it with beets (not a personal favorite food of mine) but it seemed to work for the most part.
My next course I wasn't a fan of. I decided to be adventurous and try Skate Wing for the first time. I decided to google it and it looks like its apart of the Sting Ray family. Unfortunately it wasn't done right. I'm uncertain on how they prepared it but it tasted like it was boiled in water. It was overdone and mushy. It lacked texture, acid and flavor. They did however pair it with fried oysters but it didn't work for me. There was too much going on. I noticed it wasn't on the menu tonight. I'm hoping the next time I try Skate Wing that it will be prepared differently.
However, I enjoyed the short ribs. The short ribs were spoon tender and packed a lot of flavor in the entire dish. The potatoes were silky smooth and creamy.
For dessert they had a chocolate and peanut butter crunch. Awww so delicious.

A must try: Passion Fruit Pisco sour with egg white cocktail

Overall I had a great experience my waiter David was awesome. He made a lot of fantastic suggestions for wines and cocktails. He also suggested my appetizer, dessert and main entree. Thumbs up to the David who made my overall experience enjoyable.

What to do with all of your left overs

Turkey you can.....

Make turkey and cranberry sandwiches with Dijon mustard and romaine lettuce. Choose a nice artisan bread such as ciabatta, rosemary herbed french roll or an onion roll.

Make Turkey soup. Just add chicken stock, carrots, sweet white corn, broccoli, dry basil, peas and a little butter. Garnish with cotija cheese and Italian Parsley

Make Split Pea Soup if you had Ham for Thanksgiving.

Make a Turkey Panini with Fresh Basil, red onion and brie cheese

Make Turkey pot pies

Don't let food go to waste!

Thanksgiving

I hope you all had a Happy Thanksgiving! I sure did. I visited my family in Minnesota and had one of the best Thanksgivings in years. All the food turned out perfect. I even received more Holiday praises on my youtube site for my Holiday Ham. If you are looking for an alternative for Christmas check out my Holiday Ham.

http://www.youtube.com/watch?v=0wNOk-Tgx2k

Flat Matea Goes to the Filling Station- Culver City

Since 2008 I have been loving Culver City. Culver City was once a quaint little town that my cousin and I would walk 5 miles to go see a movie. We loved going to the theatre in Culver City because it was quiet and we didn't have to come home as early. We loved walking for miles and talking and having fun. I could honestly say that Culver City was one of those places that brings back special childhood memories.
Yesterday I didn't want to eat near my home and was looking for something different. I kept saying, "I want to eat at a Gastropub". Yes, it the new "thing" here in Los Angeles and yes its "food trendy" but I am happy that Los Angeles is finally getting on the bandwagon. Don't get me wrong I love my food trucks and hole in the walls but going to the Filling Station has the make and feel of a gourmet pub (I guess essentially that's what it is for all of us chic ladies).
HMMMMM HMMM HMMMMMMM.
We ordered the breakfast flat bread that had smoked apple bacon, over easy egg, tomato and argula salad on top. Look at the picture it's fantastic! How could Matea and I pass on such a delicious meal. We also ordered the Hanger Steak and Eggs with Herbed butter. The steak was juicy and flavorful. The salted crust was music to my ears. The Argula salad tossed with lemon juice gave the savory meal its balance. Not to mention the home potatoes that were simply seasoned with salt, pepper and butter. The potatoes reminded me of something my mom would make.
I was also a little curious as to why someone would have deviled eggs on the menu, so I ordered that too. It was tasty but a little dry. I think I will skip the eggs next time. To finish off a great meal we ordered fruit with ricotta cheese and honey. It was slices of heaven in my mouth. Never knew Ricotta cheese and honey mixed well.
Opps I am sorry, I didn't tell you who Matea is....
I'm sure you're probably wondering why I am taking a picture with "Flat Matea". If you're not familiar with the story "Flat Stanley", "Flat Matea" is on vacation here in California and I have been her chosen to be her chaperon. Yesterday we had a fun packed day. We went to Magic Mountain, the Filling Station and the Santa Monica Pier. For the next few weeks you will see more and more pics of "Flat Matea" and I eat our way through each town in Los Angeles.

Bird Pick- Tea & Herb

As some of you know I love tea and visiting tea houses. For the past few weeks I have been on a "tea kick". Tea is my coffee when I wake up in the morning.
Tea is a great source of caffeine and is good for detoxing.

Bird Pick- has many different teas you can choose from. Perusing around the store was fun. I was able to see all kinds of teas that I have never seen before such Chrysanthemum, milk teas, lavender and Pu-erh teas in their natural form.
One of my friends purchased a Pur-erh tea from Bird Pick and I have been addicted. Since I can't work out at the present time this tea has kept me energized throughout the day.

Bird Pick has every type of tea you can imagine. It's a Tea Lovers Heaven. However, you will pay a pretty penny for this great find. 1/4lb bag of Pur-erh will set you back $30. Not sure how many cups I will get out of it but I do not plan to waste one leaf.
Bird Pick has several locations. The one I visited is in the new Santa Monica Mall.

Tea Lovers you will ADORE this place.

Wine Cheese and Cracker Night- Wine of the Month

Peju Winery is one of my favorite wineries in Napa Valley. The last time I went wine tasting I was able to pick up a bottle of their 2006 Zinfandel.
The Zinfandel was very peppery but not as bold as a lot American wines you get in Napa. It's straight to the point and goes down smoothly. What I like most about Peju's wine is that I am never disappointed.
I went to Wholefoods last night and picked out a local Salami mixed with wine, an Italian dry salami (piccante), an aged (gouda) "houda" cheese and a truffle tremor cheese. The truffle tremor cheese had a double layer of brie and goat cheese. It was absolutely beautiful!
My favorite crackers are made by LA Panzanella. What I like most about their crackers is that it doesn't take away the flavors of the cheese or meats you are eating. Its light and crispy and not too doughy. You can find these crackers in your local Wholefoods or Oakville Grocer in Napa Valley.