Amy T. Shuster
Ever wanted to learn how to make pasta from scratch? You can. It’s SO easy. You’re going to freak once you see just how easy it is. Today’s Side Dish: Easy Tagliatelle Pasta with Ragu.
Recipe courtesy of Andrea Volpini of Enjoy Different Taste!
Andrea Volpini is a super cool self-taught home cook from Castelfidardo, a small town in Italy. I was invited to chat with him about his YouTube channel and the secret behind his recipes – his grandmother’s secret family cookbook!
I also got to do some cooking with him at the Tastemade Studios. We made together, Tagliatelle pasta from scratch as well as a super easy Ragu sauce you can make in a jiffy. (You’ll never want to go back to using spaghetti sauce in a jar again!) In addition, we also made some crispy-juicy and incredibly easy to make fried chicken which he’ll post the recipe to a little later on his blog.
Watch the Side Dish Q & A on Backyard Bite’s YouTube Channel to learn about what it’s like being a food blogger in Italy. Then head to Enjoy Different Taste to watch how to make these great recipes at home!
Here’s the adapted recipe below courtesy of Andrea!
Tagliatelle al ragù
A typical Italian first dish, usually hand made on Sundays. Serves Four.
FOR THE RAGÚ
1 Celery
1 Carrot
1 Onion
1 lb Ground Beef or Veal
4-5 Bacon Slices
1/2 Stick Butter
(2) 12 oz cans Tomato sauce or Crushed Tomatoes (or one big can!)
2/3 cup Milk
2/3 cup Broth
1/2 cup Red Wine
Salt and Pepper to taste
FOR THE PASTA
4 Eggs
3 1/3 cups Flour
PREPARATION
Clean the onion, carrot and celery and chop finely. Place the pan in olive oil and butter and heat over low heat, add the chopped vegetables and stir occasionally. Let them sweat.
First: Sweat the vegetables
Meanwhile, chop the bacon and add it, along with the ground beef, to the pan of vegetables. Cook until the meat is browned becomes beautiful. Add the red wine, salt and pepper and add the broth Add the tomato sauce and cook for two hours on low heat, adding the milk at the end.
Adding the meat until cooked
While waiting for the sauce to cook, get started on the pasta. Sift the flour and make a dome on a board of wood. Break the eggs into the dome and begin to work it together with your hands. When the eggs are well incorporated, begin to knead the dough by hand for at least 10-15 minutes until the mixture is smooth and homogeneous.
Work the eggs in by hand
Roll the dough into a ball and let stand 30 minutes at room temperature. Divide the dough into two and begin to roll it out with a rolling pin until you get a very thin sheet. Fold the dough at each end and then cut it with a knife to the thickness you prefer.
Perfect pasta!
You can let the pasta rest a few hours (the dough will keep in the fridge for about a week wrapped in saran wrap) or cook it immediately.
To cook: When sauce is nearly done, bring a large pot of salted water to a boil. Gently drop the pasta into the water and cook for two to three minutes stirring. When the pasta has cooked, drain the water out or use tongs to remove the pasta and add it to the pan with the ragù sauce. Toss lightly to coat with the sauce. Season with a drizzle of olive oil. Serve immediately.
I had never really been a “beer person,” but lately, with such innovative and tasty craft breweries popping up all over Los Angeles, beer and I are becoming fast friends. I had been to Golden Road Brewing a few times before but I had never gotten to go behind the scenes… that is, until now. A few Tastemakers invited me to take a tour with them and see just how the beer is made – and canned, right here in LA! Watch my behind the scenes video, here. And read on for my experience at the brewery.
First, we started off in the pub and got to take a look at their newest seasonal beers. Then walked behind the bar to their private bar and dining area, also known as Chloe’s and learned about the history of the company. Having opened in October 2011, these guys are still pretty young, but have quickly made a name for themselves in LA County and beyond.
GRB is among the fastest-growing start-ups in craft beer history. Owner, Tony Yanow partnered with Meg Gill with the goal of starting up a brewery community in Los Angeles that didn’t previously exist. His passion for brewing beer led him to first open up the “cleanest neighborhood dive bar”, Tony’s Darts Away and Silver Lake’s super trendy Mohawk Bend. Originally producing beer in kegs, they now brew and can all their beers at their Atwater Village facility and are available in almost every local LA supermarket including Whole Foods and Trader Joes.
We were taken into their barrel aging room where Laurel, our tour guide told us that they age beers in tequila and wine barrels infusing those flavors into the beer over time.
Then we got to see the beer-making process from grain to can – and even got to taste a bit during our tour!
Why Cans? Our tour guide, Laurel explained that canning is actually better for the environment. It leaves a smaller carbon footprint as it is lighter to ship. It also reduces any flavor affect on taste since no light is let in. Plus, they look darn cool, don’t they?
We were lucky to run into co-owner, 28-year-old Meg Gill at the tail end of our tour! A cool, down to earth gal, you can really hear the passion when she talks about the work they do.
Want a tour? Give them a call to make a reservation. They give complimentary guided tours of the brewing facility, barrel aging room, and production floor every weekend at 1:30PM, 2:30PM, and 4PM. Additional $10 tastings are available after the 2:30PM and 4PM tours. They also have a full restaurant, so you can come for a tour and stay for a meal.
Oh yeah… and they make rad soap that smells like my favorite beer!
Whoa geez!? Is it already Valentine’s Day?? It really snuck up on me this year. You too? Don’t sweat, love muffins. Here’s a handy activity guide to give you some last minute out-of-the-box ideas. Cooking classes, food tours and much more. Read on for the list…
Does your snuggle partner-in-crime love Chocolate/ Food/ Art History? All of the Above?
Learn the History of Chocolate!
Valentine’s Day weekend, trace the history of chocolate as seen through LACMA’s collection of ancient Mayan, colonial and European art with Maite Gomez-Rejon of ArtBites. Then head to Loteria Grill Hollywood to enjoy a delicious three-course lunch prepared by Executive Chef Jimmy Shaw, complete with Mexican hot chocolate and churros.
$80 includes museum admission, tour and valet parking at Loteria Grill: Tickets available here
It’s perfect for a foodie/art-head, like me 🙂 Watch a recent Art Bites tour I went on:
Go on a Walking Food Tour!
There are various food tour companies in Los Angeles that are offering walking tours on or around Valentines Day weekend. A historical food tour is a great casual way to explore and learn a new part of your city while eating a bunch and hanging out with like-minded food lovers.
One such tour is the Six Taste tour company which is offering a special one-day only post-Valentine’s Day food and wine walking tour of Arts District on Sunday, February 16th. Think you know Los Angeles? Think again. I went on one particularly romantic tour a few years back, I learned a lot and loved it. Watch what happened on my special tour.
Take/Give a Cooking Class!
Is she the Bread to your Butter? Is he the Mac to your n’Cheese? If either you or your little sous chef love to get hot and sweaty in the kitchen here are a few local companies that are offering special Valentine’s Day themed classes. You can take a class together or simply give the gift of gastronomy.
Meal and a Spiel is a loose and fun, private cooking school that is offering a special Tuscan themed, Valentine’s day dinner. A few dishes you will learn how to cook are:
- Bresaola Bites with Manchego and Arugula
- Roasted Tomato Crostini with Burrata
- Sliced Steak with Arugula,Shaved Parmigiano and a Balsamic Reduction
- Baked-Not-Fried Little Italian Potato Sticks with Rosemary and Thyme
- Once You Go Black Flour-less Chocolate Cakes a la mode
Click here for tickets.
Sur la Table: I love shopping here for all their kitchen knick-knacks and cutlery. Did you know this foodie-centric store also offers cooking classes? If you love macarons, here’s the perfect class to feed that sweet tooth this Valentine’s Day weekend.
Food Story: Yoko Isassi offers intimate classes in her kitchen classroom and teaches authentic Japanese. This year she has two different Valentine’s Day dinners. Visit her website for more info and watch a recent class where I learned how to make Okonomyaki.
Anti-Valentine’s Day!
Plan Check is hosting an alternative Anti-Valentine’s Day at their Little Osaka and new Fairfax Village location. Stop in for a Plan Check burger and pick up 2 for $14 cocktail specials and an all-day happy hour featuring cocktail chef Matthew Biancaniello’s Ice Breaker, comprised of Japanese whisky, Batavia Arrak, lime juice, Monin agave syrup, passionfruit, ghost pepper salt, aloe vera chunks, and El Jimador.
Read more Valentine’s day gift ideas in a previous post, click here.
626 No Larchmont Blvd · Los Angeles, CA 90004 · Neighborhood: Larchmont
Just like everyone else around this time of year, I’ve been trying to focus on getting healthy. You know… “Get in shape!” “Loose weight!” “Avoid carbs!” etc., the New Years resolution drill…
Since the beginning of the year, I’ve been doing a pretty good job of hiking up Runyon Canyon a few times a week and busting my butt with my trainer friend’s super fun, barefoot-on-the-beach work-out soccer drills. Even still, I gotta say, it’s especially tough to be on any specific “diet” as a food blogger. After all, it’s my “job” to try various foods All. The. Time. And that includes the occasional carbs, fried, saucy, greasy, cheesy, pastry, chocolatey goodness. Hard job, right?
I try to eat at healthier (healthy-ish) restaurants as often as I can. Just cause it’s good for you, doesn’t mean it can’t taste good, right? Indeed. Lucky for me, one such restaurant recently opened up in my neighborhood.
Lemonade is a great spot to get your guilt-free lunch on. And as I learned this week, when I didn’t feel like cooking dinner, it’s also a great, quick grab-and-go meal.
You may have driven by a Lemonade on your way through Abbott Kinney, or perhaps driving through Beverly Hills. You may have even seen one during a visit to the MOCA, or maybe you were about to hop on a plane and noticed them at LAX!
Lemonade shops are popping up EVERYWHERE… and that’s a good thing.
I remember just a few years back when I had a really hard time trying to find fresh, healthy food that was quick and easy. Lemonade is a fast-casual cafeteria-style concept restaurant that’s the kind of grab-and-go you wished your college cafeteria offered. (I had to settle for fast food way back when – Froshman 15 anyone?)
Couscous, brussels sprouts and lentils
Chef Alan Jackson who helped start up The Farm in Beverly Hills, thought up the fast-n-fresh “Southern California Comfort Food” concept around 2008. He partnered up with Lemonade COO, Ian Olsen to re-interpret the modern cafeteria experience.
Lemonade is the answer to, “What’s for dinner?” or “What’s for lunch?” It’s clean. It’s colorful. It’s fresh. And most importantly, it’s tasty.
I was invited to sample a few seasonal dishes, as well as long-standing menu items. A few standouts for me were the spicy pineapple chicken, the curry cauliflower, Brussels Sprouts and the truffle mac and cheese.
If you’ve never been, here’s what awaits you…
Seared albacore and tuna on avocado
Various stews and soups; I dig the short rib stew and truffle mac and cheese!
Butternut squash, mint and grapes
Cucumber Mint Lemonade made in-house. So refreshing!
Cookies and cupcakes and humongous macarons
Various fresh veggies, pastas and salads
Fresh sandwiches
Pot roasts, stews and soups
Watermelon radish, ahi tuna, snap peas, black sesame, ginger
Cauliflower, golden raisins, almonds, curry and Israeli couscous, wild mushrooms, parmesan, lemon truffle
Lentils, couscous, cauliflower, snap peas and watermelon, pineapple chicken, corn and greens
Brussels sprouts, sherry, parmesan and Broccoli, ricotta, champagne vinaigrette
Veggie Pot – Kale, tomato and white bean
Lemonades! Old fashioned, Cucumber mint, Blueberry mint, Pomegranate, Guava limeade, Blood-orange, Arnold palmer
Chicken pot-pie (Without the guilt. No crust!)
Traditional beef short rib braise
Inside Lemonade Larchmont
Brussels sprouts, sherry, parmesan
Spicy Chicken Curry – A popular one and my FAVE.
Corn and Shredded Snap Peas
Lots of “Lemonade” to choose from. I liked the Cucumber Mint
The line of veg at the salad bar
8162 Melrose Ave · Los Angeles, CA 90048 · Neighborhood: Beverly Grove
Do you like meat? BBQ? Or stiff drinks? How about a little comedy? If you answered yes to any of these, you have come to the right blog post. I was invited to a special preview opening of Roadhouse LA on Melrose in West Hollywood which does all that and more.
Brisket, pork, ribs, lamb, chicken and then of course, not to be outdone, there was this:
Head of the Day
But, before we get (ahem) a’head’ of ourselves… Allow me to fill in the gaps.
Roadhouse LA
The Southern/ worldly-style BBQ restaurant, The Roadhouse LA is adjoined to The Improv and is scheduled to soft open this week, officially opening to the public on Thursday. It will provide dishes for restaurant patrons as well as audience goers to the comedy club. I’m not sure what restaurant was there previously, but I remember once being starved before a show and my food options were something like mozzarella sticks and cardboard with red sauce. It was comedy material to say the least. Thankfully, not anymore!
Inside, a clean, Western-inspired decor makes you feel nice and cozy. Think: weathered wood, vintage signage.
Inside Roadhouse
In addition, there’s a sassy bar managed by Dave Fernie (Pour Vous, Harvard & Stone). Drinks are good and stiff. If you like Old Fashions, you’re in luck. You can get a jazzed up version of that here (called “Jimmy Dalton”) as well as a slew of other creatively named whiskey or tequila centered drinks; “The Phuket List” (Blanco tequila, Batavia array, falernum, pineapple, lime, orgeat, Thai chile, turmeric), “A Little Dickel Dew Ya” (George Dickel 12 year, Mtn Dew redux, lime peel) or “Honkey Tonk is Cheap” (Vodka, Amaro Montenegro, tamarind spiced Pomegranate, lemon, orange, mace blade) to name a few.
Jimmy Dalton
I LOVED, LOVED their house made sodas — there are so many to choose from, you may find yourself not even wanting booze after sipping the root beer or spiced grapefruit soda (pictured below).
Spicy grapefruit soda and Root beer
NY chef Robbie Richter (Hill Country, Fatty ‘Cue) created a wood-smoked, meat-themed menu — and it is SMOKIN’. I think I still had the smokiness in my afro hours after leaving. Though, it wasn’t a bad thing. I smelled delicious.
I really dug the crispy chicken wings – I asked chef Robbie what was in the sauce and he rattled off a long list of ingredients, followed by, “What isn’t in them!?” Fair enough. I had to ask.
Crispy Chicken Wings
I would also return for these bad boyz…
Pork Ribs
…The Jerk Chicken, which had me licking my fingers.
Royal Jerk Chicken and Black Eyed Peas
Detail: Black Eyed Peas
…OR perhaps to try their Head of the Day (feeds 8 ppl)…
Uhm, yeah. Seriously. Don’t piss this guy off.
If looks could kill…
Also, a nice touch — Watermelon as a refreshing palate cleanser between meats.
Watermelon with ginger, cilantro, date palm sugar, lime juice, rice wine vinegar, borrage flower garnish
My friend and I went to take a peak inside the newly jazzed-up Improv stage and the notorious Adam Fleischman (Umami Burger, 800 Degrees) came to say hello (or possibly make sure we weren’t getting ourselves into trouble) and ushered us back to the main dining room. Either way, it was cool to finally meet him.
The new restaurant may actually inspire me to come see more comedy shows now that I know there’s good food to be had just around the corner.
Take a look at the rest of the menu to see what you can expect…
Deviled Eggs – yum!
Texas Toast with Pan de Salvages (pan drippings and sea salt) — really tasty!
House Cured Hunan Bacon (bibb, rice noodle, tiger salad)
House Cured Hunan Bacon
Thick Cut Fries (12-year Aged Scotch Butter, Garlic) – A must get!
Think these fries look simple? Think again. The dipping sauce is made with scotch!
Cocktail menu
BBQ Lamb with Rice Balls – not my fave dish, but then again, I don’t really LOVE lamb all that much
Pork Rillette
Pork Ribs, Watermelon
Brooklyn Brisket, Jalapeño, Onion, Texas Toast and Longhorn Cheddar (which tasted like Velveeta and Cheetos, in other words – Amazeballs!)
Pulled Pork – tender and good
Lemon Chess Pie
Banana Cream Pie
7998 Santa Monica Blvd · West Hollywood, CA 90046 · Neighborhood: West Hollywood
They’re baaaaaack!!!!
Many Los Angeles locals shed tears two months ago when word broke that their favorite hole-in-the-wall, corner-burger joint, Irv’s Burgers, was forced to close it’s doors. The culprit? Greedy landlord of course, raising the rent, then ultimately kicking them out after 63 years (to make way for a beach-themed restaurant). It’s an all too familiar story for many independently owned restaurants.
More often than not, these ma and pop shops are unable to get back on their feet. Luckily for the family run Irv’s, they were able to not only re-open for business, but scored a new location just up the street from their original spot! Happily, they remain in the neighborhood that has supported them for so many years.
Original (now defunct) Irv’s location
Since 1963, Irv’s has been a Weho burger favorite. Formerly owned by namesake Irv Gendis, Sonia Hong and family bought the place in 2000 and has been handing out her classic burgers and fries with a smile ever since. The cool part is… other than the fact that it’s a true family-owned gem (she works with her son and mom, to run the place), Sonia gives her personal touch, remembering her customers and drawing a custom picture “Just for You” on your plate.
I think that since opening this new location, they have actually improved the quality of the business. There are tables for outside seating, a spacious, clean interior, and a big bold easy to read menu. I found parking a tad easier too. It just goes to show… when life hands you lemons… make burgers.
Take a peak inside:
If you’ve never been – pay Irv’s a visit already!
I love watching shows like Unwrapped or How it’s Made because they reveal such cool behind-the-scenes action on how foods make it from the factories to the store shelves. My own first factory tour happened in 2002 at the Kohler (toilet factory!) plant in Wisconsin, and I can happily say that this blog has enabled me to visit a lot more, (non-potty related) factories.
I’ve visited coffee farms in Hawaii, vanilla vineyards, distilleries, pineapple farms, and local breweries just to name a few. Getting to see how the food magic happens, is one of my favorite things!
Most recently, I learned how chocolate covered macademia nuts, are made at the Hawaiian Host chocolate factory. Although their corporate headquarters and main producing plant is located in Honolulu, Hawaii, there is a mainland factory which produces for the rest of the US. Did you know? It’s located right here in Southern California!
The ALOHAMACS, are the newest family member to the Hawaiian Host family. In 2012, they held a contest to find their new Hostess, Kawehi Navarro. Who now is the face on the box and has other Miss America-like duties! Lucky lady!
So, what’s it like being inside a chocolate the factory?
When I first got there, I was suited up in a hairnet and lab coat. Safety first!
Backyard Bite, inside the Hawaiian Host factory!
My friends and I learned about the company’s history: The founder, Mamoru Takitani experimented in his parent’s attic, and along with his wife, they blended chocolates and developed his unique recipe that holds up to this day. Hawaiian Host eventually became the country’s largest exporter of chocolate covered macadamia nuts.
Macadamia nuts growing on the tree, just outside the factory
There are a lot of other companies that sell chocolate macs, but Hawaiian Host was the first to actually dry roast the nuts – thus revolutionizing the taste and the industry. They also use macadamia nuts from independent growers on the Big Island of Hawaii, so you know you’re getting the real deal. Here’s the full company history and timeline.
Inside the factory, you might imagine that it’s a bit like that one episode of I Love Lucy. Hairnets and chocolate everywhere! What you don’t foresee is the intense chocolate aroma that permeates the entire building. It smells so good!!
Every employee has their specific job; whether it be sifting, sorting, wrapping, packing, etc. They had better be paying attention cause that conveyor belt goes by fast! I was really impressed — These guys are pros.
Sorting and placing the nuts, two by two
The nuts are roasted… placed very carefully in the chocolate… and then smothered in more chocolate… Yum!
Chocolate is being placed onto of the macadamia nuts
And then they are finished off with their signature swirl…
After being carefully sorted, weighed and boxed, they are ready for shipment all across the US and the world!
Could I be the next Hawaiian Hostess?? Look at this face…
… Ok, well, probably not. I’m pretty sure you gotta be Hawaiian for that job. Maybe my Hawaiian friend Jay can try out for it next time. Haha!
Bloggers @Chef_Jay @backyardbite & @KristieHang
While these tours are not offered to the public, you can at least purchase the chocolates pretty much everywhere!
*Thank You Hawaiian Host for the invitation to visit your facility!!
Hansa Coffee Roasters · 755 N Milwaukee Ave · Libertyville, IL 60048
Sometimes your original plans don’t work out.
Such was the case earlier this month, while I was in Chicago Chiberia visiting family during the height of the Polar Vortex freeze. It smothered the mid-west with chilly temps around negative 53 degrees with the wind chill. So, how cold was it??
It was SO COLD, that my flight back out to LA got cancelled… THREE times. It was SO COLD, that local schools closed and boiling hot water turned to vapor. It was SO COLD that my friend’s car battery straight up died in the middle of the street, forcing her to cancel our breakfast plans.
Sometimes, plans work out for the better.
Already in the neighborhood, now with lots of time on my hands, I was craving some WiFi and a cup of coffee to warm me up. Lucky me, I happened upon Hansa Coffee Roasters, a specialty coffee shop and roaster who had recently opened its doors for business this past Fall.
Surfing the Third Wave in the Arctic Freeze.
Y’all know I love me a good cup of java – especially as a self-declared coffee snob, I have a soft spot in my heart for microlots and rare coffees of the third wave variety. Thus, I was really stoked to find this place!
I stayed at Hansa for about an hour or two sipping a tasty cappuccino, banging away on my laptop, enjoying the warmth and spacious locale.
In a follow up to the owner, Tom Maegdlin, I learned that the coffee here comes from traceable single estates and is roasted in small batches right on the premises. Tom, has a long 10 year history in the specialty coffee industry, previously working as the green coffee buyer and roaster for Press Coffee Roasters in Scottsdale and logging thousands of hours behind the espresso machine.
The name Hansa, which comes from the mid-evil Hanseatic League in Northern Europe is the name of some of Europe’s most prominent coffee traders. Tom started Hansa in 2010 selling from his website, microlots and hard-to-find coffees. He later partrnered up with Kevin Kane deciding to open up their first retail store right near the Libertyville Metra stop.
“I was walking my dog near the train station one day when the property we are at now caught my eye” said Maegdlin. As for the logo and design of the name he said, “I imagined the red letters exactly how they are right now.” They spent all summer long renovating the property and opened this past October (2013). “So many businesses in the current age have forgotten the simplest rule, and that’s to be nice to your customers,” said Maegdlin. “That’s exactly what we try to do here… we try to personalize it every time.”
So, plans did indeed work out for me in the end. I got to enjoy some tasty coffee, and got to meet a great new small business in the ‘burbs. Libertyville is lucky to have some good third wave coffee action, personalizing the coffee experience for residents.
And after sitting with the phone to my ear, waiting on hold for FOREVER with American Airlines trying to get a flight out – I did eventually make it home to LA, safe and sound. So, happy ending indeed!
The popular “Chipotle of Neapolitan pizza” restaurant, 800 degrees, just loosened it’s belt a bit more with the opening of it’s third location near the 3rd Street Promenade in Santa Monica on Wilshire. In addition to it’s original location in Westwood, near UCLA (there’s also a to-go take out that’s open late), a location at LAX airport and 3 more soon-too-open (in downtown LA and 2 in Vegas), the fast growing restaurant chain is proving that it can feed the masses, one quick fire pizza at a time.
Friends and family got a sneak peek of the large space this past weekend and a taste of what they can expect at the 5,000 square foot, 120-seat restaurant. Inside, it’s huge- airy and bright and features floor to ceiling windows and a 14-seat private dining room.
It’s gourmet fast food at it’s best.
TODAY ONLY: To celebrate the official Grand Opening of the Santa Monica location, they’re giving away free pizza!
From noon to 10 PM get one free pizza and fountain soda of your choice after showing you’ve checked in or shared the promotion on their social media feed (Facebook, Instagram or Twitter). This offer is valid ONLY at the 120 Wilshire Blvd in Santa Monica from 11am to 11pm today.
Here’s a peek inside the space:
BYB Tip: Free parking for 90 minutes with validation in the attached lot.
The newly opened, Al Bacio Restaurante in West Hollywood is offering a new cooking class taught by chef Christian Simionato starting Jan. 26th at 11 am.
Guests will be able to learn a variety of classic Italian dishes from salads to pasta to desserts!
It will be an interactive demonstration followed by a meal + wine. Cost is $45
RSVP by calling the restaurant (310-657-1182)
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