RESTAURANT REPLICAS: IN THE SADDLE WITH PALOMINO : RESTAURANT RIDES INTO TOWN WITH MEDITERRANEAN FLAIR.Byline: Natalie Haughton Food Editor The recently opened Palomino Palomino Colour type of horse distinguished by its cream, yellow, or gold coat and a white or silver mane. It is popular in pleasure and parade classes. Palominos may conform to the breed types of several light breeds, including the Arabian horse and the American Quarter Horse. Euro Bistro lures diners with its explosion of flavors and colors and adds vibrancy and stylish sophistication so·phis·ti·cate v. so·phis·ti·cat·ed, so·phis·ti·cat·ing, so·phis·ti·cates v.tr. 1. To cause to become less natural, especially to make less naive and more worldly. 2. to the re-emerging Westwood Village restaurant scene. With street-front views and floor-to-ceiling windows, the casually elegant, spacious 245-seat restaurant and bar are filled with hand-blown glass, Italian marble and rich woods. The restaurant winds around the corner of the ground level in a building at Glendon Avenue and Wilshire Boulevard Wilshire Boulevard is one of the principal east-west arterial roads in Los Angeles, California, United States. It was named for H. Gaylord Wilshire (1861-1927), an Ohio native who made and lost fortunes in real estate, farming, and gold mining. . The first Palomino opened in Seattle in 1989. Westwood is the 12th and latest Palomino. The exhibition kitchen in Westwood, including a 600-degree hardwood-burning oven and a 6-foot-wide hardwood-fired spit roaster, turns out rustic Mediterranean-inspired creations. Menu choices at both lunch and dinner range from soups and salads to Roma-style pizzas, wood-fired oven Wood-fired ovens, also known as wood ovens (or Forno in Italian), are ovens that use wood fuel for cooking. There are 2 types of wood-fired ovens: "black ovens" and "white ovens". and spit-roasted specialties to pastas, plates of the house and desserts. Food should be a feast for the senses - and seduce you with wonderful aromas, lure you in with beautiful color and live up to the promises of multilayered flavors on the palate, noted chef David Shaw. ``I want my food to have depth. The different herbs, sun-dried tomatoes, juicy meats all reveal their tastes one by one. Each ingredient plays an important part and needs to be combined carefully to highlight its attributes.'' The menu features seasonal fresh products and herbs along with imports like Italian salami and sausages, Moroccan olives, Greek feta fet·a n. A white semisoft cheese usually made of goat's or ewe's milk and often preserved in brine. [Modern Greek (turi) pheta, (cheese) slice, from Italian fetta, slice cheese and Serrano ham. Among the signature Palomino dishes offered at all of the restaurants' locations are Herb Crusted Dungeness Crab Dip, Spit-Roasted Garlic Chicken, Hardwood Grilled Atlantic Salmon Atlantic salmon Oceanic trout species (Salmo salar), a highly prized game fish. It averages about 12 lbs (5.5 kg) and is marked with round or cross-shaped spots. Found on both sides of the Atlantic Ocean, it enters streams in the fall to spawn. , Oven Roasted Garlic Prawns, Roma-Style Cracker Thin Pizzas, Grilled Chicken Breast With Apricot Cilantro Sauce, Chop Chop Salad and Tomato-Feta Relish. Once you've sampled them, it's easy to understand why diners return for more. Memories of the delicious Herb Crusted Crab Dip and some other tasty creations at the Palomino restaurant in San Francisco a couple of years ago led to recent visits to the Westwood location for some copycat sleuthing Sleuthing See also Crime Fighting. Alleyn, Inspector detective in Ngaio Marsh’s many mystery stories. [New Zealand Lit.: Harvey, 520] Archer, Lew tough solver of brutal crimes. [Am. Lit. and sampling - starting with the dip. We've replicated five creations - with excellent results - streamlining them so you can re-create them with ease in your own kitchen. In a few instances, recipe ingredients in a dish were verified with a little assistance from chef Shaw. The sinfully rich Crab Dip is definitely not dieters' fare. Our version is a breeze for home cooks to whip up with jarred mayonnaise, Parmesan cheese, onions and chopped artichoke hearts. Although the restaurant uses Dungeness crab and we recommend it if you can find it, we used frozen, thawed snow crab from the supermarket fish counter. It was a good substitute. For best-tasting results, avoid canned crab or fake crab. Seasoned bread crumbs zipped up with dried herbs and more Parmesan finishes the top before a quick bake in a very hot oven. Serve the dip hot with thin baked pieces of herb-seasoned lavosh - and you're in for a fabulous appetizer. The restaurant portion will serve from two to four diners, but we based our recipe on half a pound of crab, which will serve six to eight. Just after you sit down at the restaurant, a dynamite Tomato-Feta Relish arrives at the table in a basket with slices of rosemary bread. It's reminiscent of bruschetta bruschetta Noun an Italian open sandwich of toasted bread topped with olive oil and tomatoes, olives, etc [Italian] , but the tomato-olive oil mixture contains touches of crumbled feta cheese and chopped Kalamata olives in addition to fresh basil and lots of garlic. We were surprised to learn from Shaw that the recipe is based on canned tomatoes rather than fresh, making the relish a good candidate for serving year-round. You can make the relish a few hours in advance and keep it stashed in the fridge until serving time. The Chop Chop Salad makes a great casual main dish meal for dinner or on a summer weekend afternoon. To speed preparation, rely on pre-washed, pre-chopped lettuce from the produce section - and just chop more finely. You'll also have to cut up provolone pro·vo·lo·ne n. A hard, usually smoked Italian cheese. [Italian, augmentative of provola, a kind of cheese.] cheese, smoked turkey, tomatoes, salami and fresh basil to combine with the lettuce and some canned garbanzo garbanzo see chickpea. beans - but that is the most time-consuming part and doesn't really take long if you're good at wielding a chef's knife. You can make a batch of Balsamic balsamic (bäl·sämˑ·ik), n a substance that can soften and reduce mucus. Vinaigrette similar to the Palomino's in a jiffy A fraction of time that has numerous interpretations depending on who uses it. It may refer to one computer clock cycle, one nanosecond, one millisecond or one AC power cycle. There may be others. See nanosecond. 1. or use a prepared version from the store. To simulate the egg used in the restaurant's version, we opted for a little whipping cream, which does the trick and yields a similar-tasting result. Toss the dressing with the salad mixture just before serving to avoid a soggy salad, especially on a hot day. For something novel and a little off the beaten path, give Chicken Breasts with Apricot Cilantro Sauce a whirl. Skinless, boneless Bone´less a. 1. Without bones. Adj. 1. boneless - being without a bone or bones; "jellyfish are boneless" chicken breasts are spread with a terrific combination of Dijon mustard, olive oil and dried herbs, then refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. several hours before grilling over hot coals or broiling broiling: see cooking. in the oven until cooked through. The apricot-tomato sauce accompanying the chicken sounds a little strange but is a creative melange mé·lange also me·lange n. A mixture: "[a] building crowned with a mélange of antennae and satellite dishes" Howard Kaplan. of onions, garlic, ginger, tomatoes, dried apricots, orange juice, cinnamon, coriander coriander (kōr'ēăn`dər), strong-smelling Old World annual herb (Coriandrum sativum) of the family Umbelliferae (parsley family), cultivated for its fruits. and cloves cooked stove-top to marry the flavors. Freshly chopped cilantro goes in at the end of the cooking time along with seasoned salt to taste. Serve with cinnamon-flavored couscous cous·cous n. 1. A pasta of North African origin made of crushed and steamed semolina. 2. A North African dish consisting of pasta steamed with a meat and vegetable stew. as the restaurant does, or try pilaf, basmati Basmati (Hindi: बासमती, IAST: or white rice instead. During our first visit, the restaurant offered Cappuccino cap·puc·ci·no n. pl. cap·puc·ci·nos Espresso coffee mixed or topped with steamed milk or cream. [Italian, Crema for dessert. It was a divine indulgence - and a wonderful idea served in a large, wide coffee cup, garnished with shaved chocolate and poufs of whipped cream. Unfortunately, it's been pulled from the menu, but that didn't stop us from making a copycat version, which goes together without a hassle. A mixture of mascarpone mas·car·po·ne n. A fresh soft Italian cheese with a high butterfat content, made from cow's milk enriched with cream. [Italian, augmentative of dialectal mascarpa, whey cheese. and cream cheeses is beaten with powdered sugar, dissolved espresso coffee powder and vanilla until smooth, and then whipped cream is folded in. After spooning into cups and allowing it to set up a couple of hours in the refrigerator, you simply drizzle with a prepared chocolate sauce (Dove brand dark chocolate ice-cream topping worked well) mixed with more espresso powder before serving. Tasters were in ecstasy over this simple but fabulous-flavored no-bake idea. Head to Palomino for some delicious, interesting dining, or try these copycat renditions in your own kitchen. TOMATO-FETA RELISH 1 can (28 ounces) cut-up tomatoes, well-drained and finely chopped 3 tablespoons finely crumbled feta cheese 3 tablespoons finely chopped pitted Kalamata olives 1/4 cup finely chopped red onion 2 tablespoons julienned fresh basil 1/4 cup extra virgin olive oil 1 large clove garlic, pressed Seasoned salt to taste (optional) Combine all ingredients, mixing well. Refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. 1 to 2 hours or until serving time. Serve with thin half slices of rosemary or olive or other rustic bread. Keep any leftovers refrigerated. Makes 2 cups relish. CRAB DIP 2 large rectangles lavosh (cracker-like bread) Olive oil Dried parsley, basil, thyme and garlic pepper 1 1/3 cups mayonnaise 1/2 cup plus 1 tablespoon grated Parmesan cheese 1/4 cup chopped white onion 1/2 pound fresh OR frozen thawed crab meat (NOT canned) 3/4 cup chopped, canned, drained artichoke hearts 1/4 cup Italian bread crumbs mixed with a little dried basil, thyme and marjoram marjoram or sweet marjoram (mär`jərəm), Old World perennial aromatic herb (Marjorana hortensis) of the family Labiatae (mint family), cultivated in gardens for flavoring. Place 1 sheet of lavosh on EACH of 2 large baking sheets. Brush tops with olive oil and sprinkle with parsley, basil, thyme and garlic pepper. Bake in preheated 450-degree oven 3 to 4 minutes or until browned and crisp, watching carefully to avoid burning. Cool 5 minutes, then break into pieces. Meanwhile in a medium bowl, combine mayonnaise, 1/2 cup Parmesan cheese and onion; mix well. Gently stir in crab and artichoke hearts. Turn into a 9-inch decorative pie dish, spreading evenly. Sprinkle evenly with herbed herbed adj. Flavored with herbs: herbed vinaigrette. bread crumb mixture mixed with remaining 1 tablespoon Parmesan cheese. Bake in preheated 450-degree oven 8 to 9 minutes or until hot throughout. Serve cracker bread pieces with hot dip. Makes 6 to 8 appetizer servings. CHOP CHOP SALAD 10 cups finely chopped iceberg lettuce (use packaged prewashed pre·washed adj. Washed by the manufacturer so as to impart a softer texture or faded appearance. Used of textiles or clothing: prewashed denim; prewashed jeans. iceberg salad mix containing lettuce, red cabbage and carrots, if desired and chop finely) 1 cup diced provolone cheese 1 can (15 1/2 ounces) garbanzo beans, rinsed and well drained 4 large Roma tomatoes, finely chopped (2 cups) 1 1/2 cups julienned OR diced salami 1 1/2 cups diced smoked turkey 1/3 cup julienned fresh basil Balsamic Vinaigrette In a large bowl, combine all ingredients except Balsamic Vinaigrette. Toss to mix well. Add amount of Balsamic Vinaigrette desired and toss again. Divide salad evenly among 4 dinner plates. Makes 4 main dish servings. BALSAMIC VINAIGRETTE: In a food processor or blender, combine 1/4 cup balsamic vinegar, 3 tablespoons red wine vinegar and 2/3 cup olive oil. Add 1/2 teaspoon garlic pepper, 1/4 teaspoon seasoned salt and 3 tablespoons whipping cream. Process until smooth. Makes about 1 1/4 cups. Keep any leftover dressing refrigerated. CHICKEN BREASTS WITH APRICOT CILANTRO SAUCE 1 large white onion, finely chopped 1 large clove garlic, minced OR pressed 1 1/2 teaspoons minced fresh ginger 1 tablespoon olive oil 1 can (28 ounces) cut-up tomatoes, well-drained 3/4 cup chopped dried apricots, plumped in hot water 2 minutes and water drained off 3/4 cup orange juice 1 (5-inch) cinnamon stick OR 1/4 to 1/2 teaspoon ground cinnamon 1/2 teaspoon dried coriander 1/8 teaspoon ground cloves Seasoned salt to taste 2 tablespoons chopped fresh cilantro Grilled Chicken Breasts In a large saucepan, saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. onion, garlic and ginger in oil over moderate heat until onion is tender, about 5 minutes. Add tomatoes, apricots, orange juice, cinnamon stick, coriander and cloves to pan. Cook, stirring occasionally, over low heat 15 minutes. Stir in seasoned salt and cilantro. Spoon sauce over Grilled Chicken Breasts. Garnish with fresh cilantro sprigs, if desired. Makes 6 servings, 2 1/2 cups sauce. GRILLED CHICKEN BREASTS: In a bowl, whisk together 1/3 cup Dijon mustard, 1/2 teaspoon dried oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, , 1 teaspoon dried basil, 1/2 teaspoon garlic pepper and 1/3 cup olive oil until well blended. Spread over both sides of boneless, skinless chicken breast halves in a glass dish. Cover. Refrigerate 4 to 6 hours. Remove from fridge and grill over hot coals (OR broil) until cooked through, turning once or twice. Makes 6 breast halves. CAPUCCINO CREMA 1 cup whipping cream 1 cup (8 ounces) mascarpone cheese 4 ounces cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla 1 tablespoon instant espresso powder dissolved in 1 tablespoon boiling water 1/3 cup chocolate sauce (Dove brand dark chocolate recommended) mixed with 1/2 teaspoon instant espresso powder and heated in microwave 20 to 30 seconds to dissolve espresso powder. In a bowl of an electric mixer on high speed, beat cream until stiff. Remove to a small bowl. In same mixer bowl with same mixer, beat mascarpone and cream cheeses until smooth and creamy. Beat in powdered sugar and vanilla until well blended. Beat in espresso powder dissolved in water until thoroughly blended. Fold in whipped cream until thoroughly mixed in. Spoon about 1/2 to 3/4 cup mixture into EACH of 4 to 6 large wide coffee cups. Refrigerate 2 to 3 hours or until serving time (can make a day in advance and keep covered in refrigerator). Meanwhile, prepare chocolate sauce mixture and heat in microwave oven on high power 18 to 20 seconds or until coffee powder is dissolved. Cool. Refrigerate. At serving time, drizzle mixture in coffee cups with chocolate sauce. Garnish with shaved chocolate and additional whipped cream, if desired. Makes 4 to 6 servings. CHEF PROFILE David Shaw Age: 32. Profession: Chef, Palomino Euro Bistro, Westwood. Hometown: Chicago. Food background: Shaw started cooking 13 years ago when he began attending the culinary program at Washburne Trade School in Chicago. After graduating two years later, he honed his cooking skills at restaurants in Chicago; Providence, R.I.; New Orleans; San Francisco and Los Angeles and in his travels to France. Prior to the Palomino, he was the chef at the now-defunct Stepps in downtown Los Angeles Downtown Los Angeles is the central business district of Los Angeles, California, located close to the geographic center of the metropolitan area. The sprawling, multi-centered megacity is such that its downtown core is often considered just another district like Hollywood or and Cutters in San Monica, both of which were other ventures of Palomino's Seattle-based parent company, Restaurants Unlimited. Cooking style: Rustic European, Mediterranean cuisine. Kitchen secret: Be passionate about the quality of the food product you're buying and using in your dishes. Most popular dish he makes: Spit-roasted garlic chicken. Three favorite foods: Mushrooms, onions and eggplant. Favorite thing to cook and eat: Irish soda bread Noun 1. Irish soda bread - round loaf made with soda and buttermilk; often containing caraway seeds and raisins quick bread - breads made with a leavening agent that permits immediate baking or other breads. Favorite junk food junk food n. Any of various prepackaged snack foods high in calories but low in nutritional value. junk food : Pork rinds splashed with Tabasco sauce. Favorite fast food: The double cheeseburger at Lucky Boy (640 S. Arroyo Parkway, Pasadena). Favorite drink: A Manhattan made with Maker's Mark bourbon. Favorite thing he remembers eating as a kid: Fresh tomatoes. What does he splurge on: Truffles (not chocolate). What does he prepare at home to eat as a nibble Half a byte (four bits). (data) nibble - /nib'l/ (US "nybble", by analogy with "bite" -> "byte") Half a byte. Since a byte is nearly always eight bits, a nibble is nearly always four bits (and can therefore be represented by one hex digit). or meal: Grilled cheese sandwich A grilled cheese sandwich, (also known as cheese toasty or toasted cheese sandwich) is a form of toasted sandwich that consists of two slices of bread and at least one slice of cheese melted in between. with brie or camembert. What does he eat at the Palomino: Grilled wild mushroom salad; the pizzas. Secret food passion: Veal sweetbreads Noun 1. sweetbreads - edible glands of an animal sweetbread organs, variety meat - edible viscera of a butchered animal . Favorite kitchen gadget: A wine opener. Favorite restaurant: Peristyle in New Orleans. Ideal vacation: A beach house at Mussel mussel, edible freshwater or marine bivalve mollusk. Mussels are able to move slowly by means of the muscular foot. They feed and breathe by filtering water through extensible tubes called siphons; a large mussel filters 10 gal (38 liters) of water per day. Shoals (just north of Ventura) and having a barbecue there. What does he do when not cooking?: Spends time with his children - Cooper, 4; and Lillian, 14 months. Dream job: ``I think I'm in it right now,'' said Shaw. CAPTION(S): 7 Photos, Box Photo: (1--4--Color) Palomino Euro Bistro is one of the newest restaurants to join the Westwood Village dining scene. Some of the menu selections can easily be made at home, including Chop Chop Salad, top right, Tomato-Feta Relish, center left, and Crab Dip, above. Chef David Shaw, left, presents grilled salmon, one of the house specialties. (5--Color) Rustic Mediterranean-inspired creations such as Grilled Chicken Breast With Apricot Cilantro Sauce, served at the Palomino Euro Bistro in Westwood Village, can be made easily at home. (6--Color) Whip up a copycat version of Cappuccino Crema, a divine dessert, and serve in large coffee cups garnished with shaved chocolate and whipped cream. (7--Color) David Shaw John McCoy/Staff Photographer Box: CHEF PROFILE - David Shaw (See text) |
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