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Welcome to Gardens to Tables
Seasons 52's Cliff Pleau Talks Beets Print E-mail
Written by Ann Shepphird   
Wednesday, 12 December 2012 13:15

Seasons 52 beetsI recently attended a sneak preview for the new Seasons 52 in Century City, part of a unique chain of 23 restaurants found throughout the continental U.S. that focus on healthy food using fresh seasonal ingredients (nothing on the menu is over 475 calories). As part of that focus, the Century City location features an indoor herb garden, a chef's garden and a spectacular outdoor living wall. At the preview, we were treated to a series of dishes created by Cliff Pleau, the Seasons 52 Culinary Director. The highlight, for me, was his beet carpaccio (pictured here) so I asked him for some tips on working with beets at home for those of us who are growing them or looking at them at the farmers markets and he was kind enough to send his thoughts (below). Enjoy!

Beets are awesome if you think of them as a natural root that has all the nutrients to push a plant through the soil and allow its leaves to reach sunlight. Their earthy quality allows for lots of flavor combinations. I like using gold beets and chiogga beets, but whatever is in the market is fun and tasty. Beets do need to be washed well. The tops can be de-stemmed and steamed. I like to eat them with sea salt, olive oil and red wine vinegar.

Roast beets by putting them in a roasting dish with a little bit of water (just a little in the bottom), some olive oil and sea salt to cover. Roast until almost tender in a 425 degree Fahrenheit oven for about 45 minutes. Then let them rest covered for 15 minutes. They can be chunked or peeled, and used for various creative applications. To peel, just rub off the skins with your hands and a paper towel.

For a beet carpaccio, slice peeled beets thin on a mandolin and plate with extra virgin olive oil and sea salt and add an herb salad mixture. A couple of flavors and ingredients that work well with beets include: goat cheese, wasabi (mix with sour cream), herbs, grains, citrus, ginger and black pepper.

 
Citrus Tabbouleh from Seasons 52 Print E-mail
Written by Ann Shepphird   
Friday, 04 January 2013 09:46

Citrus Tabbouleh from Seasons 52Gotta love winter citrus season. In the past, we've shared recipes for a Pantescan Winter Salad from Tasha Zemke (who lives on the Italian island of Pantelleria). This year, we have a new recipe from Seasons 52 Culinary Director Cliff Pleau, who previously shared with us his tips on working with beets and a fabulous beet carpaccio recipe. This time he's sharing a recipe for his citrus tabbouleh, which at Seasons 52 they serve with scallops (pictured here). Enjoy!

Ingredients:
1 lime, zest and juice
1 lemon, zest and juice
1 orange, zest and juice
1 cup bulgur wheat
2 tablespoons extra virgin olive oil
1 tablespoon ginger, minced
2 teaspoons kosher salt
6 ounces water
5 drops Chipotle Tabasco
12 orange segments, cut in 4
1/4 cup sun-dried cranberries, reconstituted
1/4 cup English cucumber, diced small
1/4 cup tomato, diced small
1/4 cup pine nuts, toasted
1/2 cup mint leaves, chopped
1/2 cup parsley, chopped

Preparation: Wash and zest lime, lemon and orange. Squeeze juice and reserve. Place the bulgur wheat in a flat glass baking dish. Combine olive oil, ginger, salt and citrus zest. Mix with the wheat. Combine citrus juice, water and Tabasco. Heat in microwave for 1 minute. Pour liquids over wheat, set aside covered for 1 hour. Place wheat in a bowl, add all other ingredients and toss lightly. Refrigerate until needed.

 
Chef Sarah's Green Smoothie from the Andaz Napa Print E-mail
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Written by Ann Shepphird   
Saturday, 24 November 2012 08:28

Andaz Napa SmoothieLooking for an antidote to all the wonderful (and decadent) food stuffs at Thanksgiving -- and/or just for a great all-around smoothie that uses veggies like kale and baby spinach from your garden? Sarah Linkenhell, the executive chef at the Andaz Napa, which opened in downtown Napa in September and offers a "Napa-to-Table" restaurant called (fittingly) the Andaz Farmers Table, has created just what you're looking for. Even better, she was happy to share the recipe with us. Enjoy!

1 Granny smith apple, cored
1 large pear
1 banana
1 cup frozen pineapple, mango, peach mix
2 large leaves kale, no stem
2 large handful baby spinach
1.5 cup apple juice
1.5 cup water

Using a Vitamix blender, blend all ingredients until smooth. Enjoy chilled. Keeps for two days in the refrigerator.

 
House of An's Roasted Brussels Sprouts and Kale Print E-mail
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Written by Ann Shepphird   
Friday, 16 November 2012 11:34

Tiato Brussels SproutsAs promised, for all those who are growing Brussels sprouts or eyeing the big stalks at the farmers market (or even Trader Joe's), here is the recipe for the House of An's roasted Brussels sprouts and kale dish that changed my mind about Brussels sprouts when I tried it last week at Tiato. This dish is essentially a chopped salad but works great as both a salad or a side dish. Enjoy!

Wasabi Garlic Lime Dressing
1 1/2 cups water
1 cup sugar
1 cup lemon juice
1 tablespoon finely chopped garlic
1 tablespoon Sambol Chili Paste
1 tablespoon white vinegar
1 pinch wasabi
salt and pepper to taste

Combine all ingredients, shake vigorously and let sit. Shake again before serving.

Roasted Brussels Sprouts and Kale
2 lbs. Brussels sprouts
1 lb. kale
1/4 cup roasted sliced almonds
1/4 cup white wine
1 cup julienned dates
1 teaspoon finely chopped garlic
extra virgin olive oil
salt and pepper to taste

Saute kale with garlic, olive oil, white wine, and salt and pepper lightly, then roasted in 350 degree oven and set aside. Cut Brussels sprouts in half and toss with olive oil and salt then roast 350 degree oven. Wait until cool enough to handle and julienne. Combine all ingredients and toss lightly with dressing right before serving.

 
Tiato Kitchen Bar Garden in Santa Monica Print E-mail
Written by Ann Shepphird   
Saturday, 10 November 2012 08:27

Tiato thanksgivingYou've gotta love a place that's not only named after an herb (Tiato is a Vietnamese herb in the mint family) but surrounded by a garden filled with herbs and citrus used in its dishes. You've also gotta love a place that comes from a family known for a revered garlic noodle recipe that's revealed only to family members (and made famous at the Crustacean restaurants in San Francisco and Beverly Hills). But you've REALLY gotta love a place that manages to take a vegetable that's fun to grow but not to eat (I'm talking about you, Brussels sprouts) and turns it into a wonderful chopped salad-type side dish by roasting it and adding roasted kale, dates, almonds and garlic in a lime wasabi sauce. I'm going to work on getting the recipe to share here for those growing kale and Brussels sprouts but in the meantime I am happy to introduce you to the House of An's Tiato Kitchen Bar Garden in Santa Monica, which offers breakfast and lunch in both a sit-down cafe and a grab-and-go market.

And, for those who want help with part or all of their Thanksgiving dinner (and want it to be fresh, healthy and organic), An Catering is offering a Thanksgiving dinner (pictured above) available to go from both Tiato and AnQi, their bistro in Costa Mesa and available for pick up the day of or day before Thanksgiving. The menu includes organic, free-range turkey that's been brined in citrus and herbs for 48 hours, a choice of stuffing (turkey-apple sausage and leak; mama's sticky rice with Shiitake mushrooms, Chinese sausage and chestnuts; and a gluten-free version with caramelized onions and herbs), and a long list of side dishes that include cranberry-orange chutney; haricot vert with water chestnuts and ginger in a butter sauce; smashed yams with rosemary garlic; and, yes, "An's famous" garlic noodles. For more information or to order, visit Tiato Thanksgiving.

 
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