tag:blogger.com,1999:blog-48383666850851470862024-03-19T05:21:11.682-07:00Edible StyleAn intimate journey into the life of Hollywood's most sought after Food Stylist Wendyhttp://www.blogger.com/profile/14169610608118230670noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4838366685085147086.post-3067942981019430912014-03-13T12:27:00.000-07:002014-03-13T12:29:17.095-07:00This is a FAKE cake!<i><span style="color: red;"><span style="font-size: x-large;"><span style="font-size: xx-small;"><span style="color: black;">By Rebecca Blasdel</span></span> </span></span></i><br />
<i><span style="color: red;"><span style="font-size: x-large;">W</span></span></i>hen you see stars on the red carpet, you have to wonder how they look so amazing. They must be getting some sort of help, maybe with a syringe maybe just some nicely contoured makeup, but I'm going to let you in on a secret, almost <i>everything</i> is faked.<br />
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Not just lips and breasts, but much of our work as Food Stylists is pretend too. A lot of it is real when it has to be physically eaten, but right now we are working on phony wedding cakes for two of the biggest prop houses in Hollywood. These are not just <i>any</i> fake wedding cakes you can get at a bakery in LA, these have to be made to last. <br />
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Because these cakes are going to be used for countless movie and TV weddings for years to come they need to:<br />
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<li>look fresh and fabulous for a long time on set. </li>
<li>come back in one piece still looking fabulous</li>
<li>be rented over and over again but still look gorgeous, no<i> <span style="color: red;">sagging</span></i> allowed!</li>
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In Hollywood, everyone needs to look marvelous all the time and so does the food. Some of the materials and tools we used to test the first cake were:<br />
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Perma Ice, Fondant, Clay rolled out to look like fondant, Spackle, regular royal icing, fake royal icing, fake flowers, ribbons, bows, and all kinds of inedible decorations. There can be no rodents or insects around our cakes, they need to hit their mark and look pretty.<br />
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A new trend at weddings is that some couples actually prefer to buy or rent fake cakes for their weddings and only make the top layer or two edible. It saves time, money, potential accidents, and makes for a beautiful cake cutting ceremony. Which is why we are also in the business of making fake wedding cakes for movie studios. <br />
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<span style="color: red;"><i><span style="font-size: x-large;">B</span></i></span>ut back to making fake things look real in Hollywood.<br />
We started with styrofoam rounds and filed them down. Then we layered on the spackle. This worked well at first, but eventually it began to crack a little so we moved on to clay. Huge crack, moving on. Time for Perma Ice.<br />
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<span style="font-size: x-large;"><span style="color: red;"><i>M</i></span></span>uch like applying make up to an aging actress we smoothed, sanded, contoured, and pinned until we perfected our final product.<br />
To quote <i>Betty Davis</i>, "Old age is no place for sissies," and neither is the food styling business.<br />
Finally we turned to Perma Ice which is sticky, difficult to apply, and expensive, but somehow did the trick!<br />
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Next we needed to figure out a way to make the tiers movable from place to place. We made them so that each piece could be assembled and carried separately in a box, taken out, placed on top of each other and Voila! Fake wedding cakes that don't fall apart, and cannot be snacked on by rats (with fur, not the agent/ manager variety.)
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In closing we would like to present the most beautiful FAKE HOLLYWOOD CAKE made by us, food stylists who start projects without a clue and somehow bring them to the silver screen with such elegance and grace that no one ever thinks twice about what is going on behind the scenes with the most sought after Food Stylist in Hollywood.<br />
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Wendyhttp://www.blogger.com/profile/14169610608118230670noreply@blogger.com0tag:blogger.com,1999:blog-4838366685085147086.post-90028648401248932582013-11-19T09:03:00.000-08:002013-11-19T09:03:35.329-08:00Thanksgiving on TV! To hell and back in the world of the most sought after Food Stylist in Hollywood...<span style="font-size: x-small;">By Rebecca Blasdel</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMP6iN-ZBtvU2Tkrx6NFMFaFz0FWTLWqCZAECSwDl5tvsQX7n7w3jSrMxjd4g4s7-SSLDX4Y0vouTS9lSS-5Srhdjm0xZIhzgbrsJnn5L_bxnHDh4UuVy9elIEdlmU7XlKIa48UOamMNo/s1600/PicMonkey+Collage.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMP6iN-ZBtvU2Tkrx6NFMFaFz0FWTLWqCZAECSwDl5tvsQX7n7w3jSrMxjd4g4s7-SSLDX4Y0vouTS9lSS-5Srhdjm0xZIhzgbrsJnn5L_bxnHDh4UuVy9elIEdlmU7XlKIa48UOamMNo/s400/PicMonkey+Collage.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Castle" and "Last Man Standing"</td></tr>
</tbody></table>
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<b>THANKSGIVING</b>. Everyone's favorite meal... unless you are a food stylist and are cooking anywhere from 10-25 turkeys in one season, six weeks before turkey day.<br />
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That's <b>25</b> turkeys, <b>10</b> pounds of stuffing, <b>15</b> vats of mashed potatoes, dozens of pans of candied yams, <b>50</b> pumpkin, pecan, and apple pies; cranberry sauce, the list goes on. Not to mention the "Martha Stewart" version with roasted brussels sprouts, sliced fresh yams with honey, farm to table organic free range turkeys and geese that run around the stage before they hit the oven. Also sometimes the disgusting - including tofurkey, turdukin, and anything deep fried.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_UzL64bLy8HmvH85ATh7_GkiLOq0_Bqlzm6pIEtKmFBJqGrIRcVgFAWsmaqbOUnd3QJ3MKQQZKYligqYekl3eruyiem9rWpkwoHVBC4-uylLPBb32YZj7IiT0INg7h-4aK3EoJRq1rE/s1600/potatoes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_UzL64bLy8HmvH85ATh7_GkiLOq0_Bqlzm6pIEtKmFBJqGrIRcVgFAWsmaqbOUnd3QJ3MKQQZKYligqYekl3eruyiem9rWpkwoHVBC4-uylLPBb32YZj7IiT0INg7h-4aK3EoJRq1rE/s400/potatoes.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTeAbGHCEYSPbJZBsfr-5BGqSNPkPsm0JBhc1EqnoOCuLIZDFqihEXBsZ78WIdS-UfJSQaqju8odtNc6PY35QmZ7ohw645s777jyXIRKbza4Sjx7xHPGqJuGcYjvu9q7TAlTyggcztT3s/s1600/photo.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTeAbGHCEYSPbJZBsfr-5BGqSNPkPsm0JBhc1EqnoOCuLIZDFqihEXBsZ78WIdS-UfJSQaqju8odtNc6PY35QmZ7ohw645s777jyXIRKbza4Sjx7xHPGqJuGcYjvu9q7TAlTyggcztT3s/s640/photo.jpg" width="484" /></a>
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Complaints aside, it's actually fun to get to do it way before anyone else. To power through Pinterest, Google images, and the Food Network in search of the latest, greatest, and prettiest versions of a wonderful traditional meal. No wonder it takes us only five minutes to carve up a bird compared to your Uncle Ralph who takes 40 minutes. The truth is, our feasts mostly look great.. unless of course a <b>big shot actor</b> is eating... then it needs to <b>TASTE</b> great too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO7JqPhwIoGVjV1AG92d7Gx9zZ1tDAmz6jmOxYlLFxj1Lrd2huPlfkadNN0fbCVtSKwYodi36uBUnNYlHovcu0DIYFWa5CzHrF6ad4y6P60o-Z6BvgseR2UnQF6pqApwfN4HOj4is5Eng/s1600/ThanksgivingFamily1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO7JqPhwIoGVjV1AG92d7Gx9zZ1tDAmz6jmOxYlLFxj1Lrd2huPlfkadNN0fbCVtSKwYodi36uBUnNYlHovcu0DIYFWa5CzHrF6ad4y6P60o-Z6BvgseR2UnQF6pqApwfN4HOj4is5Eng/s640/ThanksgivingFamily1.jpg" /></a></div>
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Recently, we were lucky enough to create a turkey dinner for everyone's moms favorite show, <b>"Castle"</b> as well as for Tim Allen's <b>"Last Man Standing"</b>. Castle was traditional with a huge turkey, and Tim Allen was "smoking" his turkey. There were 'manly hors d'oeuvres for Tim Allen's show including smoked meats, nutty cheddar balls, and ritz crackers. And girly ones too - burrata with prosciutto and roasted peppers. There were pies, oh were there pies. Pies that had to be tossed, pies that didn't have the exact dough leaf pattern we were searching for, pies that were beautiful, and pies that just were so happy to be sprayed with pam and left alone to chill for a while.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qHM2AzC8q8IMvGB2Bw10Q-i_CL9UiSQij3FntF0y2JPeCpSO6pFcb7k9O-My0NCXkKARSxfCUCM6f-S5KNeZyG6F_4O7uBj3Ykyvwj23-Ev5q27lp2kA_YyHir_Wb2QxoAPgcymynnU/s1600/cheddar+ball.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qHM2AzC8q8IMvGB2Bw10Q-i_CL9UiSQij3FntF0y2JPeCpSO6pFcb7k9O-My0NCXkKARSxfCUCM6f-S5KNeZyG6F_4O7uBj3Ykyvwj23-Ev5q27lp2kA_YyHir_Wb2QxoAPgcymynnU/s400/cheddar+ball.jpg" width="400" /></a>
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We also had yams with marshmallows, yams without pecans, potatoes with skins, potatoes with chives, potatoes with yams, and yams with cranberries. Cranberries on pies and well... you get the picture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwIeXVSKCLm1NHZtOjiOgXytJzEOeaG2xqBBvURE50QYVW0l3ovvNmwNzaxBH9yG8o1lElHiatdAeKpyOfzUdQ5i3kMrWRtjRpEZeptVN0Ss4TQXQ2r2-fnNqJ4SvQONJvBFAHDdzTLzA/s1600/lavenderyams.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwIeXVSKCLm1NHZtOjiOgXytJzEOeaG2xqBBvURE50QYVW0l3ovvNmwNzaxBH9yG8o1lElHiatdAeKpyOfzUdQ5i3kMrWRtjRpEZeptVN0Ss4TQXQ2r2-fnNqJ4SvQONJvBFAHDdzTLzA/s640/lavenderyams.jpg" width="432" /></a></div>
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Here are some pictures of what we do to the poor turkeys, once they are ready for cooking, to make them look perfect. And some more pictures of what is done to make the rest of it look great.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqO3d4WNDdy4xsyLVYdpPayZhAvotDWlitZmASDNVa2WphhYUuFSxeTeHNUKRBIm3JBbBL008eSreEHfn6AIDgbT_rIbKW-9uyy5ZFD2vBlLoIF0H0WgURp9CsdaYCRD-NDovvslxf1x4/s1600/IMG_8191.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqO3d4WNDdy4xsyLVYdpPayZhAvotDWlitZmASDNVa2WphhYUuFSxeTeHNUKRBIm3JBbBL008eSreEHfn6AIDgbT_rIbKW-9uyy5ZFD2vBlLoIF0H0WgURp9CsdaYCRD-NDovvslxf1x4/s640/IMG_8191.jpg" width="427" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFmdYTsiUcopwCG9MKLt7M_wORT8bMpiMZTSQYiHDX9ePIAeqnHqsv2K2-p4y6b684bhCxP16zmbbki54Pv2DcwkQrwwOqx8nG4FITrwyNG-KQJsObQOYfpWRUE3GGoALn7UlmIqtChM/s1600/turkeybrush.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFmdYTsiUcopwCG9MKLt7M_wORT8bMpiMZTSQYiHDX9ePIAeqnHqsv2K2-p4y6b684bhCxP16zmbbki54Pv2DcwkQrwwOqx8nG4FITrwyNG-KQJsObQOYfpWRUE3GGoALn7UlmIqtChM/s640/turkeybrush.jpg" width="427" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXfFob1QvGWtYJJbsLtv169WisFJOWqM5fmKimSDEJ7aJ7Nt9lVsx834qt4I52I3jDrPjg3CVO_l7SU6NAS6p7LswrKt2k2PPzSKc-6BLa_cxA00SGP7NvjhYCmIr3xbZuaL3lmbqJrs/s1600/pampiccrop.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXfFob1QvGWtYJJbsLtv169WisFJOWqM5fmKimSDEJ7aJ7Nt9lVsx834qt4I52I3jDrPjg3CVO_l7SU6NAS6p7LswrKt2k2PPzSKc-6BLa_cxA00SGP7NvjhYCmIr3xbZuaL3lmbqJrs/s400/pampiccrop.jpg" /></a></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh082mIekE6f7tJ1mmt9s7IO0AS_0HplrHAp6K9jpUndz6Sr41LTNIF2Yv4Krx6l-CgkWv17GD5krpD-RXA87sqMwfq9mMvfdGd08Zx8eSrKCugmwgbXLdMopD-qnZ5abGFkEAkExwjYqY/s1600/finished+turkeys.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh082mIekE6f7tJ1mmt9s7IO0AS_0HplrHAp6K9jpUndz6Sr41LTNIF2Yv4Krx6l-CgkWv17GD5krpD-RXA87sqMwfq9mMvfdGd08Zx8eSrKCugmwgbXLdMopD-qnZ5abGFkEAkExwjYqY/s640/finished+turkeys.JPG" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Voila! </td></tr>
</tbody></table>
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If you would like to learn more about Food Styling classes and how you can learn about the fine art of culinary design... write us at ediblestyl@aol.com
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiJJdHTvJrBcyQ0CzZ2Vh1MiYNU9CN9HdOMfeT6Vqk5QIQ34whbSAAhIar2v7HevAsdk7PfAMuPteSL2n6x7aphYzHmfCX_-c0AXzeFKDZ2__5TR7I2E60-q0n4zF-24GB5LAMp-Sx9E/s1600/julia_turkey_tx800.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiJJdHTvJrBcyQ0CzZ2Vh1MiYNU9CN9HdOMfeT6Vqk5QIQ34whbSAAhIar2v7HevAsdk7PfAMuPteSL2n6x7aphYzHmfCX_-c0AXzeFKDZ2__5TR7I2E60-q0n4zF-24GB5LAMp-Sx9E/s640/julia_turkey_tx800.jpg" width="499" /></a></div>
But since we are only human and we love thanksgiving food as much as anyone else... here are some wonderful, delicious recipes that are tried and true to make Thanksgiving a wonderful meal for our families as well.<br />
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<a name='more'></a>This is the best recipe I have ever found for creamed onions - <i>Adapted from Gourmet Magazine. By Shelly Wiseman.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKZHYLtu-eX_Jng7QBPGpP4ntxiukJ5O1GnlxhLWwLA7HC9Ja_jsOvkoQuKhcndDPmUptVOIvJe9xbIjH82qBSbCuHSBHflMxnFVa1SMssuHsRoF9CQ_pulJl5NxZDBBD4J27SwDlefc/s1600/creamedonions.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKZHYLtu-eX_Jng7QBPGpP4ntxiukJ5O1GnlxhLWwLA7HC9Ja_jsOvkoQuKhcndDPmUptVOIvJe9xbIjH82qBSbCuHSBHflMxnFVa1SMssuHsRoF9CQ_pulJl5NxZDBBD4J27SwDlefc/s400/creamedonions.jpg" /></a></div>
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<b><span style="font-size: large;">Creamed Pearl Onions</span></b><br />
Serves 8-10<br />
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3 lbs. white pearl onions<br />
2 tablespoons unsalted butter<br />
1 teaspoon sugar<br />
3/4 teaspoon salt<br />
5 whole cloves<br />
About 4 cups water<br />
1/2 cup heavy cream<br />
1/4 cup finely chopped fresh flat-leaf parsley<br />
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Blanch onions in a large pot of boiling water for 2 minutes, then drain and peel. Heat butter in a deep 12-inch heavy skillet over moderate heat until foam subsides, then cook onions, stirring occasionally, until they golden in patches, about 8 minutes. Add sugar, salt, cloves, and enough water to cover onions and simmer, covered, until onions are tender but not falling apart, 25 to 30 minutes. Boil onions, uncovered, until liquid is reduced to about 1/2 cup, about 20 minutes more.<br />
Stir in cream and simmer, stirring, until slightly thinkened, about 5 minutes. Discard cloves, then season with salt and pepper. Stir in parsley just before parsley.<br />
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<b>Cook's Notes:</b><br />
Onions can be blanched and peeled 2 days ahead and chill, covered.<br />
creamed pearl onions can be made one day ahead and chilled, covered. Reheat in a heavy saucepan over low heat, or in a microwave, stirring occasionally. Optional: Can sprinkle with Parmesan toasted breadcrumbs before serving. <br />
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<b><span style="font-size: large;">Glazed Yams</span></b><br />
Serves 4-6<br />
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4 tablespoons butter, plus 1 tablespoon for greasing<br />
4 medium yams or sweet potatoes <br />
1/2 cup dark brown sugar<br />
3 tablespoons maple syrup<br />
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Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter. Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour glaze over the yams. Cover the baking dish with foil and bake for 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape. <br />
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<a href="http://www.jirafferestaurant.com/thanksgiving-with-jiraffe" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="http://www.jirafferestaurant.com/thanksgiving-with-jiraffe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYywOibZoEyHg1a4pbeg-SeoBX2wdCKobNoAeZXOOr7qzDM7zAaQa8dF_hKH8JNAwLBDXVFx1TkYV5shJvURKMZVaSl2mOSbKJro9_MsrOSumR7YsvNFWYbBGazU33qWoTZxU6Cm-Gqg/s200/sophiessmall.jpg" /></a></div>
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All this talk of Thanksgiving has us excited for the 28th! If your looking for a more low maintenance Thanksgiving, there are some great restaurants offering a fabulous holiday meal. Our favorite is served at <b>JiRaffe Restaurant</b> in Santa Monica. Their Thanksgiving "farmers market" 3-course menu includes your choice of roasted turkey with aged gouda, Reggiano, Gruyere Yukon gold mashed potatoes, candied yams, Tahitian vanilla bean and star anise cranberries, purse of apple and sausage counry-bread stuffing, white wine turkey gravy; Angus fillet of beef with blue cheese, potato and pear gratin; or all wild bouillabaisse as entrees and a choice of appetizer and dessert. Weather your eating your holiday meal at home or out at a fabulous restaurant, we hope you all have a delicious and happy Thanksgiving! <br />
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<br />Wendyhttp://www.blogger.com/profile/14169610608118230670noreply@blogger.com0tag:blogger.com,1999:blog-4838366685085147086.post-33306604499317176842013-09-27T12:24:00.000-07:002013-09-27T12:24:08.413-07:00INTERNATIONAL TACO NIGHT!! Featuring the cast of RAISING HOPE and Fischer & Wieser's delicious sauces!<iframe allowfullscreen="" frameborder="0" height="288" mozallowfullscreen="" scrolling="no" src="http://www.hulu.com/embed.html?eid=pews_jrpkdi1kr9tgrceza&it=i22" webkitallowfullscreen="" width="500"></iframe>
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<span style="color: #e69138;"><span style="font-size: x-large;">E</span></span>ntering its fourth season, <b>RAISING HOPE</b>, is the critically acclaimed comedy from Emmy award winner Greg Garcia ("My Name is Earl") that follows the continuing adventures of the Chance family as they raise an adorable toddler named Hope. In the episode above, a cow at the petting zoo has bitten Hope and the butcher who runs it has given the family a huge supply of meat to prevent any lawsuit.<br />
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At 23, JIMMY (Lucas Neff) unexpectedly became a single parent (by unknowingly impregnating a serial killer) and now his life's goal is to be the world's best dad. Jimmy's parents VIRGINIA (Martha Plimpton) and BURT (Garret Dillahunt) who had Jimmy at the tender age of 15, don't mind being back in the baby game. They made mistakes with Jimmy, but now with their granddaughter, they finally have the opportunity to get everything right. The Chances live with Jimmy's erratic great-grandmother, MAW MAW (Cloris Leachman) whose eccentricities now force everyone to stay on their toes. <br />
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<span style="color: #e69138;"><span style="font-size: x-large;">I</span></span>n this episode that we recently worked on, the Chances decide to clean out the fridge and hold an <b>International Taco Night, </b>which in their world consists of "French" fries, "Greek" yogurt, Chinese noodles and a myriad of other foods that have, of course, nothing to do with tacos, but everything to do with cleaning out the fridge!<br />
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<span style="color: #e69138;"><span style="font-size: x-large;">I</span></span>n reality however, we have come up with the most delicious tostada using <b>Fischer & Wieser Specialty Foods, Inc.'s </b>salsa along with their Mango Ginger Habanero Sauce for a marinade for the chicken. When we were first contacted by the marketing department of Fischer and Wieser based on how much they liked our blog, we were asked to use their products in a recipe and add them to our blog if we were interested. We were so excited and the sauces were so delicious we used them multiple times during our shoots.<br />
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<span style="color: #e69138;"><span style="font-size: x-large;">I</span></span>n our "Ironside" blog post we used the Mango Ginger Habanero Sauce and dribbled it over our fried chicken. It has just the right amount of mango and spice to give it the perfect kick.<br />
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<span style="color: #e69138;"><span style="font-size: x-large;">F</span></span>or this post, we decided to use both the Mango Ginger Habanero Sauce to marinate the chicken breasts - which is really delicious - and then we used the Salsa a la Charra to top our tostadas.<br />
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<span style="color: #e69138;"><span style="font-size: x-large;">S</span></span>o far, we have used Mom's Garlic & Basil Spaghetti Sauce on one of our shoots with pasta and it was very well received. We topped it with freshly grated parmigiano reggiano and fresh basil.<br />
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<span style="font-size: small;"><span style="font-size: large;"><b>Raffle/Giveaway! </b></span> </span><br />
<span style="font-size: small;">W</span>e also loved The Original Roasted Raspberry Chipotle Sauce® and served it with warm brie and crusty baguette slices topped with cilantro. The Smokehouse Bacon & Chipotle Grilling Sauce is to die for and we basted some racks of baby back ribs and chicken with it for another shoot and a party as well! Fischer and Wieser has generously offered a few of their products to us to raffle off in a giveaway with our loyal blog fans! Please feel free to enter the raffle below using your email or Facebook and a winner will be chosen on October 2nd. To enter, leave us a comment about what you would make with the Mango Ginger Habanero Sauce we used for our chicken and earn a chance to get an amazing assortment of sauces delivered right to your door! To get more information about Fischer and Wieser and their fabulous sauces please visit their website <a href="http://www.jelly.com/" target="_blank">here</a>.<br />
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<a class="rafl" href="http://www.rafflecopter.com/rafl/display/406bdd2/" id="rc-406bdd2" rel="nofollow">a Rafflecopter giveaway</a>
<script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js"></script>
<b> </b><br />
<b><span style="color: #e69138;"><span style="font-size: x-large;">B</span></span>ut wait...</b> A post of ours just wouldn't be the same without some strange request in the food styling world. In this episode, MAW MAW needs to eat a napkin that she thinks is a taco. "Are these supposed to be hard or soft shell tacos?" To which Virginia replies, "That's a napkin Maw Maw." It was our task to come up with something to pick up that was edible and resembled a napkin but whose color needed to be either white or close in color to the yellow napkin. We experimented with real tortillas, cut them with scissors, and painted them with edible color. Next we experimented with edible paper (aka thin fondant sold in sheets). We mixed the color that matched the napkins and blotted it with a special cloth. After that, we let it dry and then turned it over to do the other side. We made 20 of each. Success! She ate the fondant yellow napkin. No complaints!<br />
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Here are a few more edible creations we've made for "Raising Hope!"<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHVQUkdkwuyDVRbZADIfDlUIwc6q2fPjO3o7RnZQXhARdxvlR-q1EgFpb-hZJIxhSjwSUeIdV5p8czTsUKNJWM4sQ_qj29cmNc1OCRnJLUIqJcuJUTkx_6wUbE-uds-iwXbjD73yANl0/s1600/rhfb.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHVQUkdkwuyDVRbZADIfDlUIwc6q2fPjO3o7RnZQXhARdxvlR-q1EgFpb-hZJIxhSjwSUeIdV5p8czTsUKNJWM4sQ_qj29cmNc1OCRnJLUIqJcuJUTkx_6wUbE-uds-iwXbjD73yANl0/s400/rhfb.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easter Island Sculptures made with cheddar cheese by Skylar Thomson</td></tr>
</tbody></table>
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Click read more to get our delicious recipes<br />
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<span style="font-size: large;"><u>Grilled chicken and veggie Tostada with </u></span><br />
<span style="font-size: large;"><u>Mango Ginger Habanero Sauce and Salsa a la Charra</u></span><br />
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<u>Ingredients</u><br />
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6" flour tortillas<br />
arugula<br />
1 eggplant<br />
1 zucchini<br />
1 yellow squash<br />
1 onion<br />
1 red pepper<br />
olive oil<br />
2 cloves fresh garlic<br />
2 boneless, skinless chicken breasts<br />
3 tablespoons Mexican crema<br />
1 cup Fischer and Wieser Mango Ginger Habanero Sauce<br />
3-4 tablespoons Fischer and Wieser Salsa a la Charra<br />
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Marinate chicken breasts in Fischer and Wieser Mango Ginger Habanero Sauce for at least one hour. Grill flour tortillas on a grill, grill pan, or simply over the flame of a gas burner. Wash and dry arugula and set aside. Slice and marinate the next 5 ingredients (veggies) in one tablespoon of good quality olive oil, crushed garlic, and season with salt and pepper. Grill the veggies until soft and set aside. Grill the chicken on both sides and put in a 400 degree oven until cooked through or approximately 20 minutes. Let cool slightly and slice on the diagonal.<br />
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<u>Assembly</u><br />
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Place tortillas on individual plates and cover with arugula. Add another layer of warm veggies. Place the sliced chicken on top of the veggies. Dribble the crema over the tostada and top with Salsa a la Charra.<br />
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Optional Additions:<br />
Hot sauce sich as Tapatio or Tabasco, sliced avocado or spicy guacamole.<br />
ENJOY!!<br />
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<a href="http://www.yelp.com/biz/el-sauz-tacos-glendale" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92UrXI8Dt_6MV8S0bPlqAqfT-gsejqKa2pw2-J8-fG7wzp3E-ejUscHmwcPWwxBy_crSkp7o9mAjbTvC35yAgQdYEsuKhC8KPkZMLtvn4IHdkgALZM0dfyoXvmjTmQuB7QsyfR3YCrkU/s1600/sophieschoicenew.jpg" /></a></div>
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For this week's restaurant choice we decided to go with some great authentic Mexican food-<b>El Sauz</b> in Glendale. If you live in Los Angeles, you know that there are taco stands all over the place, but El Sauz is one of the most authentic and delicious places I've ever been to. The meat's all cooked to perfection and all of the homemade fresh salsas are incredible. Of course the tacos and burritos are very popular, but the tortas are the best around. Unlike most Mexican restaurants and taco stands, El Sauz does not cook their pinto beans in lard which is a rarity, and trust me you can taste the difference. Not only do they have impeccable food, but the prices are unbeatable. You can easily have a great meal for 2 under $12!!Wendyhttp://www.blogger.com/profile/14169610608118230670noreply@blogger.com1tag:blogger.com,1999:blog-4838366685085147086.post-54610638904610338482013-08-21T09:30:00.000-07:002013-08-21T09:30:12.040-07:00IRONSIDE: Blair Underwood and Dominican Food...can I get a what what...A new sexy approach to detective work from a wheelchair and we got to fry his chicken...<br />
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Whoa. Blair Underwood.<br />
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I first worked with Blair Underwood on the set of LA Law.. Is this a kush job or what?<br />
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In his IMDB profile it states, and I quote, "Blair Underwood is a smart, confidant, eloquent, exceptionally handsome African-American actor who was born in Tacoma Washington in 1964, the son of an Army man, and, with his family lived all over the world. Trained in musical theater at Carnegie-Mellon, he moved to New York and got his first break on his second day there by winning a part on "The Cosby Show," and later scored the charismatic role of attorney Jonathan Rollins in the hit dramatic series "LA Law"<br />
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BUT WAIT.. We were discussing movie food...<br />
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We arrived at the "O's Chicken Shack" location in downtown LA (posing as NYC) at 6 am with massive amounts of lime marinated Dominican fried chicken with a mango sauce, creamy cuminy delicious cole slaw, cheesy gooey mac and cheese, spicy fried okra, not to mention a sumptuous island banana pudding with toasted coconut.<br />
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<tr><td class="tr-caption" style="text-align: center;">The cuisine of the Dominican Republic reflects it's melting pot roots of Taino, European and African cultures with<br />
later additions from Lebanon, Syria, and other communities of the Middle East and Asia. </td></tr>
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Arriving anywhere at 6 am is a challenge, but arriving with food, food warmers, coolers, knives, cutting boards, spray bottles, gloves, microwaves, a tool kit...well you get the picture...<br />
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<tr><td class="tr-caption" style="text-align: center;">6:30 AM. Interior of O's Chicken Shack with food in place warm and ready to go. </td></tr>
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Once inside and settled in we carved out a space for ourselves and got to work putting together a Dominican buffet behind the "shack" counter. In this industry everyone is constantly jockeying for position, but at the same time being extremely polite and respectful (well most of the time) of each others work. After all there are hairdressers, makeup artists, a wardrobe department, camera crew, sound engineers, grips, video village, electricians, cinematographers, directors, assistant directors, set decorators, property masters.. all who need a place to be, and sometimes in some very tiny locales. One needs to know who to ask the proper questions of, how to quickly get out of their way, and how to set up...fast.<br />
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<tr><td class="tr-caption" style="text-align: center;">Picking up his chicken</td></tr>
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The scene opens on an actor walking up to the counter to get his chicken. No sooner had we turned around, and he was pushed up against a wall. <b>Cut! </b>50 chicken legs later that man was fried chickened out.<br />
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And apparently Blair Underwood... Also loved the chicken. Now he too is tweeting about the <b>most sought after food stylist in Hollywood</b><br />
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Just kidding.<br />
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Recipes for Lime marinated Fried Chicken, Creamy Cumin Cole Slaw and delicious Caribbean Banana Pudding<br />
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<a name='more'></a><u><b><span style="font-size: large;">Creamy Cuminy Coleslaw</span></b></u><br />
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1 half a head of purple cabbage and one half head of savoy cabbage thinly shredded<br />
1 small purple onion thinly sliced, slices cut in half<br />
1 each red, yellow, a green pepper julienned<br />
1 carrot thinly shredded<br />
1 tbs. chopped fresh dill<br />
1 tsp. cumin seeds<br />
Kosher salt and freshly ground pepper to taste<br />
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Dressing<br />
1 cup fresh mayonnaise or a good quality store bought variety<br />
1 tbs. olive oil<br />
1 tsp. garlic powder<br />
Zest and juice from 1 lime<br />
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Combine first 10 ingredients in a bowl. Whisk coleslaw dressing ingredients together and toss together with cabbage mixture. Serve on white decorative platter or one that depicts the Dominican and Caribbean flavors.<br />
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<b><u><span style="font-size: large;">Dominican Lime and Garlic marinated Fried Chicken</span></u></b><br />
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1/4 cup olive oil<br />
2 tbs. orange juice<br />
2 tbs. lime juice<br />
3 cloves garlic, minced<br />
1/2 cup finely chopped onion<br />
2 tbs. ground black pepper<br />
1 tsp. ground cumin<br />
1 tsp. ground ginger<br />
1/2 tsp. nutmeg<br />
1/2 tsp. cinnamon<br />
1 dash ground cloves<br />
1 tsp. chili powder<br />
1 tsp. salt<br />
1 whole cut up chicken<br />
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Place all ingredients in a large glass bowl. Put chicken in the marinade and let cover and set in the refrigerator for a minimum of 3 hours.<br />
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Frying the Chicken:<br />
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Mix together following ingredients in a glass bowl<br />
1 cup flour<br />
2 tsp. chili powder<br />
1 tsp. paprika<br />
1 tsp. garlic powder<br />
1 tsp. onion powder<br />
salt and pepper to taste<br />
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Drain the chicken of the marinade and dredge it in the flour mixture. Heat 3/4 inch oil in a heavy frying pan (preferably cast iron) over medium-high heat, until it gets to 350 degrees F. Use a 2 inch deep pan if possible to reduce splatters. When oil is hot, shake any excess flour off the chicken and add the pieces to the pan a few at a time. Don't allow the pieces to touch in the pan. Fry in batches if your pan won't hold them all with space to spare. Cook the chicken pieces from about 10 minutes per side. Regulate the heat as the chicken cooks, keeping the oil temperature below 375 degrees - use a deep-frying thermometer to check the temperature.<br />
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<b><u><span style="font-size: large;">Caribbean Banana Pudding</span></u></b><br />
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4 bananas sliced<br />
1 tbs. unsalted good quality butter<br />
1/2 pound almond cookies (or any of your favorite cookie such as vanilla wafers, biscotti, etc.)<br />
2 cups vanilla pudding mixed with 2 tsp. Meyers Rum<br />
1/4 cup carmel sauce- homemade or store bought<br />
2 cups freshly whipped cream with 2 tsp. sugar<br />
1/2 package coconut (toasted)<br />
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Make vanilla pudding from scratch or use good quality vanilla pudding mix. You can use fresh sliced bananas or choose to saute them in a little fresh butter and a pinch of sugar so they caramelize a bit. I like it either way. Make a carmel sauce or buy carmel ice cream topping..yummm could eat it by the spoonful. Whip 2 cups heavy cream. Cut the cookies up in small pieces (I like vanilla wafers, crispy biscotti, or waffle wafers with cream inside. Toast the coconut in the oven to a perfect golden brown. You are ready to assemble!<br />
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<u>Assembly</u><br />
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Take a Martini glass, wine glass, or any decorative glass bowl so you can see the layers. Add 1/4 cup of pudding. Add a small handful of the crumbled cookies. Add a layer of the sauteed bananas. Add 1 tbs. of the carmel sauce. Add another layer of bananas and pudding. Top with freshly whipped cream and toasted coconut.<br />
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<a href="http://www.tartrestaurant.com/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYywOibZoEyHg1a4pbeg-SeoBX2wdCKobNoAeZXOOr7qzDM7zAaQa8dF_hKH8JNAwLBDXVFx1TkYV5shJvURKMZVaSl2mOSbKJro9_MsrOSumR7YsvNFWYbBGazU33qWoTZxU6Cm-Gqg/s1600/sophiessmall.jpg" /></a></div>
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Hey Everyone,<br />
What's more comforting then a plate of perfectly fried chicken? Tart, here in Los Angeles, has not only great fried chicken, but also all of the amazing sides you crave to go along with it. The mac and cheese is to die for.. it's made with white cheddar and has the most delicious garlic cream sauce. The fried brussel sprouts are perfectly crisp and delicious. Tart not only has incredible food, but also a wonderful atmosphere and great service... it also doesn't hurt that they serve $15 bottomless mimosas every day.<br />
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<br />Wendyhttp://www.blogger.com/profile/14169610608118230670noreply@blogger.com0tag:blogger.com,1999:blog-4838366685085147086.post-85870473400158361172013-08-02T16:45:00.000-07:002013-08-13T16:49:49.461-07:00Sullivan and Son-Bacon Pizza!<div class="MsoNormal">
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<tr><td class="tr-caption" style="text-align: center;">The amazing cast of "Sullivan and Son"</td></tr>
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<span style="font-size: x-large;"><b>Food Porn at its Best</b></span></div>
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<span style="color: red;"><span style="background-color: white;"><b>Wikipedia:</b></span></span></div>
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Food porn is a glamorized visual presentation of food in
every type of visual media. Usually it involves foods boasting a high fat and
calorie content or exotic dishes that arouse a desire to eat or cook. Food porn
often takes the form of food photography and styling that presents food
provocatively, in a similar way to fashion photography or pornography.<span style="mso-spacerun: yes;"> </span></div>
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When you think about it, what is more delicious than a
photograph of a cheeseburger dripping with ketchup, special sauce, cheese,
lettuce, grilled onions, and tomatoes weighing just enough to squeeze out
little spurts of mustardy mayo <span style="color: red;"><b>deliciousness</b>?</span></div>
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Imagine a flourless chocolate
cake that oozes molten chocolate onto the plate mixing with a mint creme
anglaise and raspberry coulis with fresh sugared raspberries dancing around
nearby. And who these days doesn’t love bacon? We now have bacon
butter, bacon donuts, bacon cupcakes, bacon lollipops, and of course the old
standby... <i>bacon pizza</i>.
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What better example could there be than a recent assignment
where I was asked to produce 30 pizzas so bacon-y and decadent that the bacon
had to be baked INTO the crust, for the comedy TV hit, “Sullivan and Son”. In
this particular episode comedian Ken Jeong (Hangover trilogy, The Office,
Knocked Up) played a depressive urologist, and at the prompting of his friends
discovers the miracle of pizza washed down with many sake bombs. He exclaims
drunkenly, <b>"beer and pizza! Does anyone know about this combination?” </b>The funny thing is that Ken Jeong actually is a doctor and
an amazing comedic actor who graduated with his MD from the University of North
Carolina at Chapel Hill.. But back to Bacon pizza...</div>
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In this episode, Brian Doyal Murray, a bar regular, is
supposed to be scarfing down the bacon pizza, and we were called in to produce
this tasty prop. My team and I sourced out the best Pizzeria for the job as the
producers were very specific about having a perfectly round pizza dripping with
bacon and cheese that looked exactly the same in every shot, which is never an
easy task.<span style="mso-spacerun: yes;"> </span>In food styling there
is something called continuity. If the principal actor is eating a slice of
pizza it has to be replicated exactly as it was in the first ten takes (then
the next 10 takes often using a spit bucket), but back to delicious food and
the need for 30 perfect pies.<br />
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After calling 25 pizza places, we found “Pizza Cookery”, in
Woodlands Hills CA, They were personal friends of one of my amazing assistants,
Skyler Thomson and the only ones that would bake cheese and bacon into the
crust as well as on the surface. It still took three tries (driving out to
Woodland Hills each time) to get them close to the effect that we wanted for
the camera. After arriving at the set we had to strategically place tons of
perfectly baked, sliced and shined up pieces of bacon onto the slice to make it
look truly mouth watering.<span style="mso-spacerun: yes;"> </span>Check
our next blog for tricks on the road to shininess...</div>
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Bacon Pizza is the perfect
food porn. With a calorie content of 2,340 and enough saturated fat to clog any
artery, it is just tempting enough, with its great color and visual appeal
(accented with Pam), to look irresistible. We knew we had succeeded because it
was difficult to fend off the crew from eating the props throughout the
shooting.<span style="mso-spacerun: yes;"> </span>In fact everyone in the
cast and crew got to eat tons of bacon pizza leading to a truly <b>happy ending</b>
again, in the life of LA’s most sought after food stylist.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUdKJp9EDhTRdLjC-QknHZAiU8mogmfAzQsRH_z9waSczNwd-fy6kEFA88Yh3_BGbF0uOtabw81vd9JijPMSnl1g5SRvcNRo1cCaG9CVyD-79Xx_klZhCNdYNi8MuGq2YW1xPaGlnVyg/s1600/food-porn-thumb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUdKJp9EDhTRdLjC-QknHZAiU8mogmfAzQsRH_z9waSczNwd-fy6kEFA88Yh3_BGbF0uOtabw81vd9JijPMSnl1g5SRvcNRo1cCaG9CVyD-79Xx_klZhCNdYNi8MuGq2YW1xPaGlnVyg/s400/food-porn-thumb.jpg" width="400" /></a></div>
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<span style="color: red;"><u><span style="font-size: large;">Artisan Pizza </span></u></span><br />
<b>Sophie Clark</b>, (of "Sophie's Choice” and another of my
great assistants) is a pizza maven extraordinaire. We wanted to include an
updated delicious classic and much healthier version of bacon pizza that
involves prosciutto, shaved brussel sprouts, home made mozzarella, and tiny
little farm to table red and orange button tomatoes.<br />
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<u><b>Homemade prosciutto and shaved brussel sprout pizza. </b></u></div>
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<u><b>Topped
with red and orange button tomatoes. </b></u></div>
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2 oz. thinly sliced prosciutto</div>
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5-6 shaved burssel sprouts</div>
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½ lb. shredded mozzarella</div>
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8-10 small button tomatoes, sliced in half</div>
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1 portion of dough from recipe above</div>
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Sauce from recipe above</div>
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¼ cup cornmeal</div>
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Pre-heat oven to 500<span style="font-family: Symbol; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span>
Fahrenheit with pizza stone on the top rack.</div>
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Once the oven has heated up, roll out the dough on a floured
surface to form a circle. Spread the cornmeal out evenly onto the pizza peel.
Place the rolled out dough on top of cornmeal dusted peel. Cover the dough in a
thin layer of sauce, and then layer with mozzarella.<span style="mso-spacerun: yes;"> </span>Cover with shredded brussel sprouts and sprinkle tomato
halves. Arrange the prosciutto to cover the pizza. Gently shimmy the pizza from
the peel to the pizza stone. Cook for 8-9 minutes or until cheese is bubbly and
crust is golden and slightly crispy. </div>
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<u><b>Pizza Dough</b></u> </div>
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(If you’re short on time, you can pick up fresh dough at
most whole foods, some pizza restaurants will even sell you their dough!)</div>
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2 ¼ cups warm water (divided)</div>
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2 tbs. granulated sugar</div>
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3 packages, or 2 tbs. + ¾ tsp. active dry yeast</div>
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1 tbs. coarse salt</div>
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about 5 cups bread flour, plus more for rolling/kneading
**Note- using bread flour will give you a much crispier crust. If you can’t
find bread flour, you can substitute all-purpose flour, which will give you a
chewier crust.**</div>
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1 ½ tbs. extra virgin olive oil</div>
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(makes 4 medium or 6 small pizzas)</div>
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Wisk together ¾ cup of the warm water and the yeast in a
large bowl and let stand until the surface has a few little bubbles and is
creamy (about 5 minutes). Add 1 ½ cups water, 3 ¾ cup of flour, olive oil,
sugar, and salt and stir until smooth. White stiring gradually add up to
another cup of flour until the dough starts to pull itself from the edges of
the bowl. Dump the dough on a generously floured surface and knead until it’s
elastic and smooth- about 8 minutes of hard work. Dust the surface with flour, as
you need it. Form the kneaded dough into a ball, dust with flour, place in
a large bowl, and cover with plastic wrap. Let it rise in a warm spot until
doubled, about an hour.<span style="mso-spacerun: yes;"> </span>Once the
dough has doubled, turn it out onto a floured surface and gently knead again to
form a ball. Divide into equal pieces. (At this point you can freeze dough
you’re not using-freezes for up to 2 months in Ziploc bags.) Cover the dough
your using with a clean kitchen towel or plastic wrap and let rest for 10-15
minutes. To assemble pizzas, stretch dough out with your fingers or with a
rolling pin until quite thin. </div>
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<u><b>Homemade Pizza Sauce</b></u></div>
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(Again, if you’re in a rush, no shame in picking up a jar of
pizza sauce! There are some great ones out there) </div>
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15 oz. can diced tomatoes</div>
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2-3 crushed garlic cloves</div>
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2 tbs. minced shallot</div>
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1 tsb. red chili flakes</div>
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½ tsp. granulated sugar</div>
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olive oil</div>
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salt and pepper to taste</div>
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Heat olive oil in a sauce pan over medium heat, add garlic,
shallot, and chili flakes. Sautee for 2-3 minutes constantly stirring, you want
to soften them, not make tem crispy. Add tomatoes, sugar, salt, and pepper.
Stir and let simmer over low heat for 15 minutes.<span style="mso-spacerun: yes;"> </span>Blend using food processor or immersion blender. Let cool,
at least slightly, before using on pizza. </div>
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<a href="http://www.pizzeriaolio.com/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92UrXI8Dt_6MV8S0bPlqAqfT-gsejqKa2pw2-J8-fG7wzp3E-ejUscHmwcPWwxBy_crSkp7o9mAjbTvC35yAgQdYEsuKhC8KPkZMLtvn4IHdkgALZM0dfyoXvmjTmQuB7QsyfR3YCrkU/s1600/sophieschoicenew.jpg" /></a></div>
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Hey Everyone, </div>
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Sticking with our pizza food porn theme of the week, I've got a great little pizza place I'd like to share with you. It's called <b>Olio Wood Fired Pizzeria</b> and it's located in the Mid-City West area of Los Angeles, relatively close to LACMA. We wandered into to this charming pizzeria for the first time on a whim while killing time before a movie. One look at the menu (and their huge wood burning pizza oven) and I knew I had to try it. Before even getting into the pizza we decided to order their appetizer of wood fired olives (I'm literally drooling just thinking about them). They're marinated in garlic, lemon juice, and herbs, then roasted in the pizza oven. They are to die for.. slightly crispy on the outside and juicy on the inside, unlike any olive I've ever tried. I was so caught up in the olives I had almost forgotten about our wild mushroom and crispy prosciutto pizza that was on the way. That is, until it landed on our table oozing truffled cheese and prosciutto goodness. It's cooked to perfection and arrives to you with gorgeously blistered edges and crispy, crunchy prosciutto packed with flavor. The crust is thin and crispy, slightly chewy. The toppings are light and
don't weigh the thin crust down.. Really classic Italian pizza.</div>
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Olio has quickly become one of my favorite pizza spots in Los Angeles. Try it and I'm sure you'll feel the same way!</div>
Wendyhttp://www.blogger.com/profile/14169610608118230670noreply@blogger.com0tag:blogger.com,1999:blog-4838366685085147086.post-80200824055487981692013-07-19T14:30:00.001-07:002013-07-21T00:36:52.496-07:00The Real Husbands of Hollywood<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">“</span></span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">Cut</span></span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">,” yells the director. </span></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">“</span></span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">Oy</span></span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">” mutters the producer as he surveys the disappointing scene results. </span></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">I </span></span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">had</span></span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"> to agree with him. How hard could it be for a vampire on "Trueblood" to bite into my specially baked, beating-heart soufflé, get a mouthful of blood, and then roll around on a stunt mattress making love afterwards? This is the 6th take of this scene and there are still 2 new ones to get through. It’s going to be a long night. </span></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><br /></span></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">Well, actually it is extremely hard to make a successful movie or TV show. It demands everyone’s specialized skills, creativity and especially their ‘blood’, sweat, and tears. Yet this is probably the most fun and exciting industry anyone could choose to enter. Small wonder so many aspire to be part of it’s magic.
</span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7oX3GTjqL8_1ZxlBEZhoFI1mZrk9vlRsvHPRdAdlm_-4d9hVZPLzRrQBPLfqCM6-K-KYPLkgb9kowyG57LF0GrF0njb2PE-yqj2ft5E1NroudEnXESslFm5ZVggbdjHqEJfypwgqjM-g/s1600/onsethorsefb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7oX3GTjqL8_1ZxlBEZhoFI1mZrk9vlRsvHPRdAdlm_-4d9hVZPLzRrQBPLfqCM6-K-KYPLkgb9kowyG57LF0GrF0njb2PE-yqj2ft5E1NroudEnXESslFm5ZVggbdjHqEJfypwgqjM-g/s640/onsethorsefb.jpg" width="478" /></span></span></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">Propmaster putting a bow on a pony on the Real Husbands of Hollywood</span></span></td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">
My part in all this? I am an on-screen food stylist, and for the last 30 years I have lived and worked in Los Angeles helping make thousands of feature films and series. I create fictional food for fantasy characters to eat in make believe settings. I’m the chef and technician who not only crafts the dishes to look tantalizing before the camera, but also makes them in such a way that the actors will find them appealing and consume them with gusto. </span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqIfqWStTAQmeIxhrqxxGTKonviTgrvfVIUxDADnJifyzeUsjxuXjmFHESPJXbSqUepUjdQf6ezDBGAHx9PxoKB5ApkcBiXZyLwPTf1M75K6PcvzjBjN8G5BO2qK6UpAykglaCjuf_-H4/s1600/IMG_7085.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqIfqWStTAQmeIxhrqxxGTKonviTgrvfVIUxDADnJifyzeUsjxuXjmFHESPJXbSqUepUjdQf6ezDBGAHx9PxoKB5ApkcBiXZyLwPTf1M75K6PcvzjBjN8G5BO2qK6UpAykglaCjuf_-H4/s640/IMG_7085.JPG" width="640" /></span></span></a><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">Recently I created a beautiful and enticing feast for a backyard barbeque at Nick Cannon’s house for </span></span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">“The Real Husbands of Hollywood”</span></span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">. Later in the season we created a gourmet dinner for Kevin Hart and his on screen wife. We prepared grilled prawns with a cilantro bean salad and roasted tomato vinaigrette. For the same scene we made a seared salmon filet with a mustard shallot sauce, on garlic red potato mash, and seared baby vegetables. Here are a few pictures from our adventures on the set of "The Real Husbands of Hollywood," as well as the recipes for delicious food we prepared for the principal actors. Follow us and we will unlock the mysteries that lie behind the trials and tribulations of a Hollywood food stylist... </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4hyphenhyphenyrwcCu3UmeO0dwFvQ5JzJ-PC5iKdBYwj601ztC7u-pOBKDOHE76PGWDSEA4GOSe3Fd9mO9U16XNFTkT53FQYBgp7bEFtTxvLub8ooIQqfrWa7kXWN2XdQLVGklASUTGyhDfyqUhk/s1600/rhohsetfb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4hyphenhyphenyrwcCu3UmeO0dwFvQ5JzJ-PC5iKdBYwj601ztC7u-pOBKDOHE76PGWDSEA4GOSe3Fd9mO9U16XNFTkT53FQYBgp7bEFtTxvLub8ooIQqfrWa7kXWN2XdQLVGklASUTGyhDfyqUhk/s640/rhohsetfb.jpg" width="475" /></span></span></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">During shooting the scene of "The Baby Shower of The Century" the actors</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">played pass the toilet paper roll!</span></span></td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Seared salmon with mustard shallot sauce, <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">baby vegetables, and garlic red potato mash</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><u><span class="Apple-style-span" style="font-size: x-small;">Garlic Dill Red Potato Mash</span></u></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">4 lbs. (cubed) red potatoes</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">8-10 garlic cloves cut in half</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">½ Cup cream</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">3 Tbs. Butter</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">1Tsp. chopped dill</span></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">Bil the potatoes with garlic until soft. Drain well in colander. Pour potato mixture in a bowl and add butter, cream, dill, salt and pepper. Mash by hand with a potato masher, leaving the mixture fairly chunky. </span></span></div>
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<u><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">Seared Salmon</span></span></b></u></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">1 lb. Pacific Salmon, cut into 2 pieces of the same size</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">2 Tbs. Olive Oil</span></span></div>
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<!--StartFragment--><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">¼ Cup white wine</span></span><!--EndFragment--></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">1 Tbs. Dijon</span></span></div>
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<!--StartFragment--><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">½ Tsp. chopped shallots and garlic</span></span><!--EndFragment--></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">½ Tsp. chopped tarragon</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">Lavender micro greens</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">Heat a large non-stick pan over high heat with olive oil. Liberally season salmon with salt and pepper. Place fish, flesh side down in pan and reduce heat to low. After the fish is seared and a golden color, turn it over carefully, and add the wine, garlic, shallots, tarragon, and mustard and allow to cook about 7 minutes or until well browned and cooked about three quarters of the way through until just barely pink in the center.Put a nice oval size shape of warm red potato mash and circle it with the reduced mustard sauce. Place the seared salmon on the mash and decoratively surround it with seared baby vegetables. Take lavender micro greens and delicately place on top of the salmon and serve.</span></span></div>
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<a href="http://www.yelp.com/biz/la-cevicheria-los-angeles" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOM_W5dK2TJw-kdSPt4b5Cn0Y8nlDNbt-oJrt5CCV0o4CUEqex0KfIojNOlB3jmTD0EVU93AUBKP44AkUtSr_fzrFwhqesX6Fp5bjy8WR0fyXhvpvfrp6BFh-UuRuhCxxd3jn00oNMeY/s1600/sophieschoicenew.jpg" /></span></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">Hey Everyone,</span></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">This is Wendy's blog contributor, Sophie. Every
week we will be choosing a great restaurant to feature on the Feature Food Blog.
The first restaurant we've chosen is La Cevicheria here in Los Angeles. I'm a
huge ceviche fan and this place is absolutely fantastic! It's simplicity at its
best! The menu features all kinds of amazing fish dishes, but the main
attraction is the ceviche. The Bloody Clam ceviche has gained a cult following
and is credited to putting La Cevicheria on Jonathan Gold's Best Restaurant
list. The clams are drenched with a dark juice that tastes, as Jonathan Gold
perfectly describes, "like shellfish fortified with strong beef
bouillon."</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">La Cevicheria is located on Pico Boulevard in
Mid-City, sandwiched in-between auto-body repair shops. The building itself is
nondescript, don't blink, you'll miss it! Once you get inside you're greeted by
wonderful aromas and friendly faces. The owner is usually there during lunch
time chatting up the customers, making everyone feel right at home. Just about
anything you try at La Cevicheria is sure to impress!</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><br /></span></span><span class="Apple-style-span" style="font-size: x-small;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">Click on the "Sophie's Choice" icon to learn more about this restaurant, and check back with us next
week for another tasty feature!</span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><br />Wendyhttp://www.blogger.com/profile/14169610608118230670noreply@blogger.com0