Food Life.Tumblr (3.0; @theartoffood)http://www.theartoffood.net/<img src="http://25.media.tumblr.com/9c859f6c701586164dbaa83c4dcd6e5a/tumblr_mmtd5vWPCG1qzb37mo1_500.jpg"/><br/><br/><p>My family meal today is Russian/Jewish ploff with crispy fried onions on top. #itakecareoffamily #familymealpicca #piccaperu</p>http://www.theartoffood.net/post/50458171005http://www.theartoffood.net/post/50458171005Tue, 14 May 2013 17:25:06 -0700familymealpiccapiccaperuitakecareoffamily<img src="http://25.media.tumblr.com/25c86e6c7ec1983f0ef720bf37eb5cd5/tumblr_mkyfyb0IJW1qzb37mo1_r3_500.jpg"/><br/><br/><p>Pork belly with bok choy and crispy fried rice.</p>http://www.theartoffood.net/post/47481300130http://www.theartoffood.net/post/47481300130Mon, 08 Apr 2013 14:07:13 -0700porkbellyricestirfryleftoversbokchoyfood<img src="http://25.media.tumblr.com/1e726645b1ede178a4df8a3cd8211397/tumblr_mkyfqa6nRU1qzb37mo1_500.jpg"/><br/><br/><p>Filleted halibut. #myhandiwork #knifeskills #fishwork #fish</p>http://www.theartoffood.net/post/47480847321http://www.theartoffood.net/post/47480847321Mon, 08 Apr 2013 13:59:24 -0700fishfishworkmyhandiworkhalibutknifeskillsfillet“The three secrets to being a chef: Be organized. Be clean. And always try to improve on the...http://www.theartoffood.net/post/42493203768http://www.theartoffood.net/post/42493203768Wed, 06 Feb 2013 23:45:51 -0800PiccaRiccardo ZarateChefBeingachefFoodFoodquotes<img src="http://24.media.tumblr.com/d070a3014c7c85e722a880bcfd4145b5/tumblr_mh9vkx7XNb1qzb37mo1_500.jpg"/><br/><br/><p>Uni tiradito at Picca #peru #delicious #beautiful</p>http://www.theartoffood.net/post/41591666252http://www.theartoffood.net/post/41591666252Sat, 26 Jan 2013 23:00:27 -0800<img src="http://24.media.tumblr.com/adced53092fbd445c86f3d58ad77cd42/tumblr_mh9vjzsuGm1qzb37mo1_500.jpg"/><br/><br/><p>Cappuccino from Tomo cafe on Sawtelle. Some of the best, well done coffee on the westside. #coffee #Westside</p>http://www.theartoffood.net/post/41591636844http://www.theartoffood.net/post/41591636844Sat, 26 Jan 2013 22:57:09 -0800<img src="http://25.media.tumblr.com/4a73360433a6a037fac66078faf38c25/tumblr_mgv6pqw7U31qzb37mo1_500.jpg"/><br/><br/><p>Beautiful sturgeon with celery three ways at Treehouse pop-up by chef James Trees. Inspirational food full of soul and thoughtfulness. This fish was cooked perfectly and I’m totally stealing that mushroom barley risotto idea. Yum!</p>http://www.theartoffood.net/post/40911171598http://www.theartoffood.net/post/40911171598Sat, 19 Jan 2013 00:35:03 -0800<img src="http://25.media.tumblr.com/520329ba1a2508dcf10edfc487d2b9ac/tumblr_mgbvvsdVxh1qzb37mo1_500.jpg"/><br/><br/><p>Turkey burger salad with two cheeses</p>http://www.theartoffood.net/post/40041356226http://www.theartoffood.net/post/40041356226Tue, 08 Jan 2013 14:30:27 -0800To the person who sent me a good luck message, I accidently deleted my reply but thank you so much...http://www.theartoffood.net/post/40027613202http://www.theartoffood.net/post/40027613202Tue, 08 Jan 2013 11:25:20 -0800new yearpostdeletedanswer to messagemessageanswer<img src="http://25.media.tumblr.com/cb1124df469559a923c24142de966398/tumblr_mg6ojteupv1r8ysxso1_250.gif"/><br/> <br/><img src="http://24.media.tumblr.com/739899597d0c5163c483a2d461bb4882/tumblr_mg6ojteupv1r8ysxso2_250.gif"/><br/> <br/><img src="http://25.media.tumblr.com/56d460c446be9e6b74fdef7c7142770b/tumblr_mg6ojteupv1r8ysxso3_250.gif"/><br/> <br/><img src="http://24.media.tumblr.com/2d14d3810aad96ba05662bb6e601fc64/tumblr_mg6ojteupv1r8ysxso4_250.gif"/><br/> <br/><img src="http://25.media.tumblr.com/b83dd638acc38380927fde693453b493/tumblr_mg6ojteupv1r8ysxso5_250.gif"/><br/> <br/><img src="http://25.media.tumblr.com/3d6bba6fdc13e53645b301b0ed960ceb/tumblr_mg6ojteupv1r8ysxso6_250.gif"/><br/> <br/><img src="http://25.media.tumblr.com/4cb4b56c2c25519d51dec6d18fb4d196/tumblr_mg6ojteupv1r8ysxso7_250.gif"/><br/> <br/><img src="http://25.media.tumblr.com/58648f12091b4a7abc8bc1d968b3767d/tumblr_mg6ojteupv1r8ysxso8_250.gif"/><br/> <br/><p><a class="tumblr_blog" href="http://skeletales.tumblr.com/post/39934283239/wow-whoever-can-make-this-i-love-you" target="_blank">skeletales</a>:</p> <blockquote> <p>Wow, whoever can make this i love you</p> </blockquote> <p>Totoro!</p>http://www.theartoffood.net/post/39973068046http://www.theartoffood.net/post/39973068046Mon, 07 Jan 2013 17:19:31 -0800<img src="http://24.media.tumblr.com/674f2615fe7e0b2d2c1ec11ee47b6850/tumblr_mg9xp68bKE1qzb37mo1_500.jpg"/><br/><br/><p><strong>Annual Year Review: 2012, The Year of Growth</strong></p> <p>I will join my fellow bloggers in the annual year-end round up of reviews and reflections. 2012 was a hard year, but a good one. I like to see it as the groundwork for all the good things to come in 2013. For me, it was the start of something new and the foundation for a new career and a happier work experience. I found something I love to do in a place with people I enjoyed being with. </p> <p>I started 2012 with misgivings about the advertising industry and a hesitance toward returning to the food industry, even though that was the environment I was craving. All I can remember about the beginning of that year was a sense of apprehension. Do I really want to go back into the late night shifts, smelling of food, no weekends off, must work all holidays routine of a food career? </p> <p>I suppose, in some ways I made it work for me. That has been one of my life-long goals; to make your circumstances work for you, not you working for your circumstances. I decided to treat it as a business, where I set the hours and I get the results I had envisioned. I picked up a private chef gig with the greatest little family I could have hoped for. Aside from their insistence on a semi-vegetarian diet, it was a heaven to work for them. The pay is great, I had freedom to cook anything I wanted (so long as I don’t feed them red meat of any kind), and all weekends and holidays were always off (and most paid for). Unfortunately, I live in Los Angeles, and even with all those perks, there just wasn’t enough money to meet my expenses. I needed another job. And quite frankly, more experience in the kitchen. </p> <p>And I got one. At a restaurant. Back to the grind. For the first six months I worked all morning shifts, three days a week, Friday/Sat/Sun. I had a lot of fun, I learned a hell of a lot, and I was cooking on the line. But after the newness wore off, it got really tiring serving food to an empty room of 10-12 hungover brunchers. I wanted more. </p> <p>I switched restaurants only to discover that just because the atmosphere is more upscale, the food is not necessarily better and the work environment is a whole lot worse for those extra bucks. A brief stint there sent me running and screaming back to my old restaurant. </p> <p>Six more months later, my work load seems light on paper but was tearing at me in all directions mentally. I was cooking for my client from 3-7 and was at the restaurant 7-11. I had weekends off and was lucky enough to get most of the major holidays off too. But what was I learning? </p> <p>I had pretty much maxed out on my client’s end, there’s only so many family friendly vegetarian meals you can make before they start driving you crazy. And my line cook job at the restaurant started to feel like I was just heating up a few things and assembling them together rather than actually cooking. I realized then that I needed a change. In a way, the whole year has been a lead up to what, I think, will be an incredible 2013. The stones of the foundation of have been set and there’s only one way to go from there, up. </p> <p>There are a few goals on the verge of being achieved that make 2013 a good year already.</p> <ol><li>I’m about to move in with my boyfriend of 1.5 years. This will help tremendously in consolidating my things, and my sense of home. </li> <li>I’m going to be working in one the top kitchens in LA and helping with a restaurant opening starting this month. This will consolidate my focus and help me grow as a chef. </li> <li>I will be making more money which means I’ll actually start saving for my trip to Europe. I’ve got 7 months to save up, better get on it!</li> <li>There will be more travel this year. With all the work I’ll be doing, small trips and getaways will be more important than weekends and holidays off. </li> </ol><p>2012 was the year of growth and 2013 will be the year of opportunity. There’s only bright things ahead!</p>http://www.theartoffood.net/post/39952287720http://www.theartoffood.net/post/39952287720Mon, 07 Jan 2013 13:15:00 -0800annual reviewyear end round upupdatefoodnews20122013happy new yearnew year<img src="http://24.media.tumblr.com/3dd1f377c23ecee7e15af324e8d05fe7/tumblr_mflnopW2He1qzb37mo1_500.jpg"/><br/><br/><p>Baby octopus, spanekopita, souvlaki, and dolmas at Papa Cristo’s. Best greek food in town.</p>http://www.theartoffood.net/post/38803186433http://www.theartoffood.net/post/38803186433Tue, 25 Dec 2012 10:34:36 -0800<img src="http://25.media.tumblr.com/cd13889382b2be514073c72c9eefa1a8/tumblr_mfij3l85hL1qzb37mo1_r1_500.jpg"/><br/><br/><p>With Papa Cristo. Best Greek food in town!</p>http://www.theartoffood.net/post/38803022928http://www.theartoffood.net/post/38803022928Tue, 25 Dec 2012 10:33:43 -0800Tennis star, Novak Djokovic is buying the world's supply of donkey cheese!: Well this is an...http://www.theartoffood.net/post/37738552649http://www.theartoffood.net/post/37738552649Tue, 11 Dec 2012 14:05:54 -0800newsfoodfood newsnovak djokovicdonkey cheesecheesedonkeytennisarticlelink<img src="http://25.media.tumblr.com/825eddd5742f0a1e23cbfdd6545b2f2e/tumblr_meu45zjxSU1qzb37mo1_500.jpg"/><br/><br/><p><strong>Oxtail Ragu</strong></p> <p>When experimenting with interesting meat and different cuts, sometimes, you have to give up one thing to get a completely new dish. I originally wanted to do a rabbit ragu but couldn’t find any rabbit at any butcher shop so went for the oxtail instead. Oxtail can be somewhat bland so you have to make sure you season it properly. </p> <p><strong>Ingredients:</strong></p> <ul><li>1 lb oxtail</li> <li>1 lb stew beef, cut into large chunks</li> <li>1/2 kobocha squash, deseeded and peeled, cut into large chunks</li> <li>1 red onion, medium diced</li> <li>1 serrano pepper, chopped</li> <li>2 stalks celery, medium choipped</li> <li>2 large carrots, cut into large chunks</li> <li>1 turnip, cut into large chunks</li> <li>1 glass red wine</li> <li>4 cups chicken stock</li> <li>4 tablespoons butter</li> <li>1 block Parmesan cheese</li> <li>1 tablespoon flour</li> <li>2 bay leaves</li> <li>Sprig fresh rosemary, leaves picked off and coarsely chopped</li> <li>Sprig fresh thyme, leaves picked off and chopped</li> <li>1 lb linguine</li> <li>1 orange, zested</li> <li>1 bunch fresh parsley</li> <li>Salt and pepper</li> </ul><p><strong>To Make:</strong></p> <ol><li>Season the meat on all sides with salt and pepper. </li> <li>Heat up some olive oil to a large pot and sear the meat on all sides for a couple minutes on high heat just to get a nice browned side, not cooked through. Remove the meat with tongs and set aside. </li> <li>Add a bit more oil if necessary and add in the vegetables, serrano pepper, thyme, rosemary, and bay leaves. Cook for 10 minutes on medium-low heat , stirring occasionally. </li> <li>Add the meat and flour, stir everything together. Add the wine and 1/4 of the orange zest. Also, add a good pinch of salt and pepper. Stir. Pour in the stock. Add a bit more if the meat and vegetables aren’t just covered. </li> <li>Bring to boil, cover with a lid, and turn heat to medium-low. Cook like this for 3 1/2 - 4 hours. If the stew bubbles over, lower the heat a bit and cover with lid slightly askew. </li> <li>When the meat is tender and falling apart, fish out the oxtail, and pull the meat off the bones and put back in the stew. Discard the bones. Also, pull out the bay leaves. </li> <li>Add in most of the orange zest, the butter, and a good handful of shredded Parmesan cheese. Taste and if needed, add more salt and pepper. </li> <li>Cook pasta in a separate pot, and when al dente, add to the meat stew. </li> <li>Stir everything together, add fresh chopped parsley and some orange zest on top, and serve.</li> <li>Enjoy with fresh bread!</li> </ol><p>Hearty and delicious!</p>http://www.theartoffood.net/post/37660979526http://www.theartoffood.net/post/37660979526Mon, 10 Dec 2012 13:39:33 -0800raguoxtailstewoxtail ragulinguinepastameatrecipefoodwintervegetables<img src="http://24.media.tumblr.com/77c039970ecf47559139dbf5fbcc68e6/tumblr_memtx7X0v61qzb37mo1_500.jpg"/><br/><br/><p><strong>Turkey Zucchini Burgers</strong></p> <p><strong>Ingredients:</strong></p> <ul><li>1 lb ground turkey</li> <li>1 large zucchini, coarsely grated</li> <li>3 green onions, chopped</li> <li>Small handful fresh mint, chopped</li> <li>Small handful fresh cilantro, chopped</li> <li>1 teaspoon ground cumin</li> <li>Salt and pepper ~ about 1/2 to 1 teaspoon each</li> <li>1/2 teaspoon paprika</li> <li>1 tablespoon worchester sauce</li> <li>1 egg</li> </ul><p><strong>To Make:</strong></p> <ol><li>Preheat oven to 425</li> <li>Mix all the ingredients together and form into small/medium sized patties.</li> <li>Heat up some olive oil in a large pan and sear the burgers on each side for 2 minutes without moving so they get browned. </li> <li>Transfer burgers to sheet tray and add cheese slices on top of the burgers. Pop in the oven for 6-7 minutes.</li> <li>Build your burgers according to preference.</li> <li>Enjoy!</li> </ol>http://www.theartoffood.net/post/37361398961http://www.theartoffood.net/post/37361398961Thu, 06 Dec 2012 15:15:05 -0800burgersturkey burgersturkey and zucchini burgerszucchiniturkeyhealthy eatingrecipefood<img src="http://25.media.tumblr.com/tumblr_mebprnemIk1qzb37mo1_500.jpg"/><br/><br/><p><strong>Roasted Yams with Figs and Balsamic Glaze</strong></p> <p><strong>Ingredients:</strong></p> <ul><li>2 large yams</li> <li>Small bunch green onions</li> <li>1 teaspoon chili flakes</li> <li>6 figs, cut into halves and quarters</li> <li>3 tablespoons balsamic vinegar</li> <li>1 1/2 tablespoons sugar</li> <li>Olive oil</li> <li>Salt and pepper</li> </ul><p><strong>To Make:</strong></p> <ol><li>Preheat oven to 475</li> <li>Scrub the yams and cut them into wedges, about 8 per yam.</li> <li>Spread out on a baking sheet, drizzle over with olive oil and season with salt and pepper. Bake for 25 minutes.</li> <li>Cut the green onions into inch-long segments. </li> <li>In a small frying pan, heat up some oil and throw in the green onions with the chili flakes. Saute for 4 minutes, until softened. Set aside and mix with yams when they are out of the oven. </li> <li>Heat up the balsamic vinegar and sugar in a small pan. Bring to boil, turn heat down and simmer for 3 minutes, until thickened. Allow to cool. </li> <li>In a large bowl, mix together the yams, green onions, and figs. Drizzle over with balsamic glaze. Toss together. </li> <li>Season if needed. </li> <li>Enjoy!</li> </ol><p>Easy side dish with exciting twists. </p>http://www.theartoffood.net/post/36907620362http://www.theartoffood.net/post/36907620362Fri, 30 Nov 2012 15:11:45 -0800yamsroasted yams with figs and balsamic glazebalsamic glazefigsroastedgreen onionsfoodrecipeside dish<img src="http://25.media.tumblr.com/tumblr_me85ogvzWp1qzb37mo1_500.jpg"/><br/><br/><p><strong>Mushroom and Leek Stroganoff</strong></p> <p><strong>Ingredients:</strong></p> <ul><li>1 lb brown crimini mushrooms</li> <li>1 large leek</li> <li>1/3 cup sour cream</li> <li>2 tablespoons heavy cream</li> <li>1/4 cup chicken stock</li> <li>1 fresh rosemary stalk, leaves picked and chopped coarsely </li> <li>2 fresh thyme stalks, leaves picked and chopped</li> <li>1 tablespoon of butter</li> <li>1/2 lb linguine pasta</li> <li>Olive oil</li> <li>Salt and pepper</li> </ul><p><strong>To Make:</strong></p> <ol><li>Wash and slice the mushrooms. </li> <li>Cut the tough green part of the leek off and discard. Cut the leek in half lengthwise and run under cold water at an angle so all the dirt can run off. Gently press your fingers into the grooves to remove hidden dirt. VERY important so as not to get gritty food. </li> <li>Chop leek into 1/4 inch thick slices.</li> <li>Boil a pot of salted water for the pasta. Once boiling add pasta and begin working on sauce. The pasta will cook while you make the sauce.</li> <li>In a large pan, heat up some olive oil on medium-high and drop in the mushrooms. Allow them to brown by not moving them too much. Season with salt and pepper. Add in the rosemary and thyme and stir. </li> <li>Once mushrooms are browned, add the leeks. Turn heat down to medium. Cook for a few minutes until they have softened. </li> <li>Add in the chicken stock and allow to reduce almost all the way. Add butter and stir. </li> <li>Add in the sour cream and heavy cream, and stir. Once incorporated, turn heat to low.</li> <li>Taste and adjust seasoning as needed. </li> <li>Add the noodles directly from the pot to the pan and incorporate. </li> <li>Enjoy!</li> </ol><p>This is a great vegetarian alternative to beef stroganoff. </p>http://www.theartoffood.net/post/36775467806http://www.theartoffood.net/post/36775467806Wed, 28 Nov 2012 17:05:02 -0800stroganoffmushroomsleekspastacriminifoodrecipemushroom and leek stroganoff<img src="http://25.media.tumblr.com/tumblr_me495gnX7c1qzb37mo3_500.jpg"/><br/> <br/><img src="http://24.media.tumblr.com/tumblr_me495gnX7c1qzb37mo1_500.jpg"/><br/> <br/><img src="http://24.media.tumblr.com/tumblr_me495gnX7c1qzb37mo2_500.jpg"/><br/> <br/><p><strong>Recommendation:</strong> Kusmi Tea; <em>Prince Vladimir </em></p> <p>I’ve recently been interacting with premiere tea company, Kusmi Tea and they’ve been so kind as to send me a kilogram of one of their most popular blends, Prince Vladimir. </p> <p>It is part of their Russian Blends collection. Prince Vladimir is a mix of black teas with vanilla, spices, and citrus fruit. It has a warm and inviting feel and gives you a sense of relaxation. I brought it with me to Thanksgiving dinner and everyone loved it, even the kids. </p> <p>To buy some of this exquisite tea, visit Kusmi Teas <a href="http://us.kusmitea.com/our-teas/russian-tea/prince-vladimir.html" target="_blank">here</a> or purchase on <a href="http://www.amazon.com/gp/product/B00021VGPK/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00021VGPK&linkCode=as2&tag=tharoffo06-20" target="_blank">Amazon</a>. </p> <div></div>http://www.theartoffood.net/post/36617767491http://www.theartoffood.net/post/36617767491Mon, 26 Nov 2012 14:29:00 -0800kusmi teateagiveawaysponsorprince vladimirrussian teatea blends<img src="http://24.media.tumblr.com/tumblr_mdp7xiUJ5L1qca433o1_500.jpg"/><br/> <br/><img src="http://25.media.tumblr.com/tumblr_mdp7xiUJ5L1qca433o4_500.jpg"/><br/> <br/><img src="http://25.media.tumblr.com/tumblr_mdp7xiUJ5L1qca433o3_500.jpg"/><br/> <br/><img src="http://24.media.tumblr.com/tumblr_mdp7xiUJ5L1qca433o2_500.jpg"/><br/> <br/><p><a href="http://mcnallyjackson.tumblr.com/post/36006838684/so-this-happened" class="tumblr_blog" target="_blank">mcnallyjackson</a>:</p> <blockquote><p>So this happened. </p></blockquote> This is hilarious!http://www.theartoffood.net/post/36081400210http://www.theartoffood.net/post/36081400210Mon, 19 Nov 2012 12:05:52 -0800Fifty shadesfifty shades of greyfifty shades of chickenchickencookbookridiculousfood