RESTAURANT REPLICAS : NOT YOUR AVERAGE JOE'S SHERMAN OAKS RESTAURANT DISHES UP EXCITING, ECLECTIC CALIFORNIA CUISINE.Byline: Natalie Haughton Daily News Food Editor Joe Joe's Restaurant in Sherman Oaks is so popular that reservations at prime time on Friday or Saturday night must be made three weeks in advance, according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. chef Thomas Munoz. Joe Joe's is one of the latest ventures to join the handful of trendy neighborhood restaurants on Ventura Boulevard Ventura Boulevard is one of the primary east-west thouroughfares in the San Fernando Valley; as it was originally a part of the El Camino Real (the trail between Spanish missions), Ventura Boulevard is the oldest route in the San Fernando Valley. It was also U.S. . After tasting the new restaurant's excellent and colorfully presented California-inspired creations, offered at reasonable prices, it's easy to understand why diners are jamming this small (19 tables, serving 64), cozy space and returning for more. This latest Valley addition, which opened in June, is the vision of Joe Miller, chef-owner of Joe's Restaurant in Venice, who searched for a Valley location for this offshoot for a year. Miller has turned Munoz, a Southern California Southern California, also colloquially known as SoCal, is the southern portion of the U.S. state of California. Centered on the cities of Los Angeles and San Diego, Southern California is home to nearly 24 million people and is the nation's second most populated region, native who worked as a sous-chef at Joe's Restaurant the last two years, loose in the kitchen - and the result has been an instant hit. Munoz said Miller wanted to do a bistro-style version of Joe's Restaurant. ``We offer simple starches and vegetables, good sauces and excellent meats and fish,'' Munoz said. ``We try not to overdo on presentation. We try to make the food inviting, aesthetically pleasing - and look like it is going to taste good - rather than overwhelming.'' Munoz began experimenting at home and working in restaurant kitchens during his teen years and did a seven-year stint in the kitchen at Shane Hidden on the Glen in Bel-Air prior to joining Joe's. The restaurant is open for dinner Tuesday through Sunday and for lunch Tuesday through Friday. The limited lunch menu offers variations on some of the dinner items, and selections range from $8 to $12 including soup and salad. A chicken salad along with a grilled vegetable sandwich Vegetable sandwich is the most common type of sandwich in India. It is a purely vegetarian item (though not vegan if butter is used), and is often seen prepared and served fresh by roadside vendors as well as in many restaurants. are also offered. The dinner menu, ranging from $4 to $8 for starters and $13 to $15 for entrees, includes 10 main-course selections (including a vegetable plate and two or three nightly specials) along with a few appetizers and salads as well as dessert choices. at $30. We knew we were in for some good eating after some foodies clued us in about this find - and we were not disappointed. Today we are offering streamlined, copycat versions of several items sampled. The Black Olive Noun 1. black olive - olives picked ripe and cured in brine then dried or pickled or preserved canned or in oil ripe olive olive - one-seeded fruit of the European olive tree usually pickled and used as a relish Spread - served with toasted brioche and rosemary bread slices, and presented as soon as you sit down to dine with - goes together 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. in the food processor with pitted ripe olives, kalamata olives and a little olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. . To save precious time, the kalamata olives are available in jars, already pitted, at Cost Plus in Woodland Hills. They're a boon to all kinds of dishes calling for this ingredient. Although the restaurant also uses nicoise puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. or paste in their spread, we opted to simplify our preparation - with delicious results. For lunch one day, Harriet Part and I sampled a delicious, bright grass-green broccoli soup. Our version cooks onions, broccoli crowns and Italian parsley Noun 1. Italian parsley - a variety of parsley having flat leaves flat-leaf parsley, Petroselinum crispum neapolitanum parsley, Petroselinum crispum - annual or perennial herb with aromatic leaves leaves in chicken broth Noun 1. chicken broth - a stock made with chicken chicken stock broth, stock - liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock" until tender. The vegetables and liquids are then pureed in several batches in a high-power blender until smooth. A word of warning: a food processor doesn't work successfully to puree the mixture. I used a Vita-Mix Total Nutrition Center Whole Food Machine, which did a splendid job. A little whipping cream Noun 1. whipping cream - cream that has enough butterfat (30% to 36%) to be whipped light whipping cream cream - the part of milk containing the butterfat is added at the end to smooth out the soup and give it a creamy consistency. A Barbecued Chicken Salad is a breeze to prepare and makes substantial lunch or dinner fare. Grill, bake or barbecue boneless Bone´less a. 1. Without bones. Adj. 1. boneless - being without a bone or bones; "jellyfish are boneless" , skinless chicken breasts (the restaurant uses an airline breast, which is a single breast with a wing bone attached) with barbecue sauce, then top with a salad mixture of baby greens, white corn kernels Corn kernels are readily available in bulk throughout maize producing areas. The price as of 2005 is only about $1.80 per bushel in the U.S. This makes it the most inexpensive of all pelletized fuels. Pelletized fuels are used for corn and pellet stoves and furnaces. , chopped green onions and roasted red peppers tossed with a light balsamic balsamic (bäl·sämˑ·ik), n a substance that can soften and reduce mucus. vinaigrette. To complete the plate, ring tender new potato slices around the edges. Simple and fantastic! A favorite of ours among the entrees is grilled salmon served with bright green basil mashed potatoes n. pl. 1. Potatoes which have been boiled and mashed to a pulpy consistency, usu. with sparing addition of milk, salt, butter, or other flavoring. It is a popular accompaniment to a meat course [U.S., 1900's], providing bulk and calories to a meal. , haricots verts Noun 1. haricots verts - very small and slender green bean French bean, haricot vert green bean - immature bean pod eaten as a vegetable , sun-dried tomatoes and kalamata olives. Although our replica version isn't complicated, it's a tad time-consuming to prepare because of the many steps. Munoz dries his own tomatoes, which are a nice red color; we used rehydrated sun-dried tomatoes (select the reddest ones you can find packaged) which work but lack bright color. Stir a pesto-style mixture made in the Vita-Mix blender with blanched blanch also blench v. blanched also blenched, blanch·ing also blench·ing, blanch·es also blench·es v.tr. 1. To take the color from; bleach. 2. fresh basil and Italian parsley and oil into mashed potatoes for a beautiful creation that's as pretty to look at as it is delicious to eat. Grilled Shrimp on Saffron Risotto ri·sot·to n. pl. ri·sot·tos A dish of rice cooked in broth, usually with saffron, and served with grated cheese. [Italian, from riso, rice, from Old Italian; see rice. with a bright green Basil Garlic Sauce Noun 1. garlic sauce - garlic mayonnaise aioli, aioli sauce sauce - flavorful relish or dressing or topping served as an accompaniment to food is another spectacular dish. A bit labor-intensive, it's worth the effort if you want to impress special guests. The restaurant garnishes its version with deep-fried shredded carrots which adds lovely color. Any or all of these wonderful creations will give menus a lift any time of year. If you don't feel inclined to make them at home, try them soon at Joe Joe's, a gem of a Valley restaurant. You're in for some special dining. Harriet Part assisted with the development of the recipes that follow. BLACK OLIVE SPREAD 1 cup pitted kalamata olives 2 cans (6 ounces, drained weight, EACH) ripe olives, well drained Few dashes garlic pepper 1 1/2 to 2 tablespoons extra virgin olive oil In a bowl of a food processor fitted with a metal blade, process olives until as fine as possible. Add garlic pepper and oil and process until well blended. Remove to a dish, cover and chill until serving time. Serve with toasted bread slices or crackers. Makes about 2 cups. NOTE: For variation, add 1/4 cup cut-up basil with oil and process until blended. You can also add 1/3 cup chopped roasted red bell peppers along with oil, if desired. BROCCOLI SOUP 2 tablespoons butter 1 large onion, chopped 3 cans (14 1/2 ounces EACH) OR 6 Acups chicken broth 8 cups cut up pieces broccoli tops OR crowns (about 3 pounds) 4 cups packed Italian parsley leaves 1/2 cup whipping cream Seasoned salt Noun 1. seasoned salt - combination of salt and vegetable extracts and spices and monosodium glutamate flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts and freshly ground pepper to taste In a large stock pot, heat butter until hot. Add onion and cook, stirring often, until golden. Add chicken broth and heat to boiling over high heat. Add broccoli and parsley. Cover and return to boiling. Cook over medium high heat 15 to 20 minutes or until broccoli is tender. In a blender, puree vegetables, parsley and broth, in several batches, until as smooth as possible. Return pureed mixture to another large pot as finished. Stir in cream and seasoned salt and pepper. Reheat Re`heat´ v. t. 1. To heat again. 2. To revive; to cheer; to cherish. Verb 1. reheat - heat again; "Please reheat the food from last night" if necessary. Serve hot. Makes 8 servings, about 9 cups. BARBECUED CHICKEN SALAD WITH CORN, RED PEPPER AND POTATOES 4 skinless, boneless chicken breasts 3 tablespoons hickory flavored barbecue sauce 6 small new potatoes, sliced and cooked in microwave oven in a bowl of water until almost fork tender and then broiled broil 1 v. broiled, broil·ing, broils v.tr. 1. To cook by direct radiant heat, as over a grill or under an electric element. 2. To expose to great heat. v. or grilled on one side until tender 12 cups mixed baby greens 1 cup frozen, thawed, partially cooked white corn, at room temperature OR cold 3/4 cup chopped roasted red bell peppers 1/2 cup chopped green onions 1/2 teaspoon dried tarragon tarragon (târ`əgŏn), perennial aromatic Old World herb (Artemisia dracunculus) of the family Asteraceae (aster family), of the same genus as wormwood and sagebrush. OR 2 tablespoons chopped fresh tarragon (optional) 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar Noun 1. wine vinegar - vinegar made from wine vinegar, acetum - sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative 1/2 tablespoon balsamic vinegar balsamic vinegar n. 1. An aromatic vinegar of Modena, Italy, made from white Trebbiano grape juice that is heated and aged in wooden barrels for several years. 2. Any of various similar vinegars. 1/2 teaspoon Dijon mustard Seasoned salt and garlic pepper to taste Brush chicken with a little of barbecue sauce. Broil or grill, turning once, or bake in preheated 375-degree oven until chicken is cooked through; do not overcook overcook Verb to spoil food by cooking it for too long Verb 1. overcook - cook too long; "The vegetables were completely overcooked" . Prepare potatoes and broil or grill until tender. Meanwhile, in a large bowl, toss together greens, corn, roasted peppers, green onions and tarragon. In a glass cup or bowl, whisk together oil, vinegars, mustard and seasoned salt and garlic pepper. Pour over greens in bowl, tossing well. To serve, plAace 1 breast in center of each of 4 dinner plates. Spread top of chicken with remaining barbecue sauce. Arrange potato slices, grilled side up, around edges of plate, dividing evenly. Place tossed greens on top of chicken, dividing evenly. Serve immediately. Makes 4 lunch or dinner servings. BROILED SALMON WITH SUN-DRIED TOMATOES, OLIVES AND BASIL MASHED POTATOES 3 tablespoons fresh lemon juice 4 tablespoons extra virgin olive oil 1 tablespoon boiling water Garlic pepper and seasoned salt Dash sugar (as needed as needed prn. See prn order. ) 3/4 cup pitted kalmata olives (30) 1 cup rehydrated sun-dried tomatoes, well drained (30) 3 tablespoons thinly julienned fresh basil leaves 6 (6-ounce) salmon fillets 3/4 pound haricots verts (thin, long green beans), cooked until crisp-tender and still green Basil Mashed Potatoes (recipe follows) In a bowl, blend lemon juice, 3 tablespoons oil, water, dash garlic pepper, salt and sugar (if needed) with a wire whisk until well mixed. In a medium bowl, combine olives, sun-dried tomatoes and basil; pour lemon dressing over and marinate mar·i·nate v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates v.tr. To soak (meat, for example) in a marinade. v.intr. To become marinated. 20 to 30 minutes. When ready to serve, brush salmon fillets with remaining 1 tablespoon oil and season with garlic pepper and seasoned salt. Grill or broil 5 to 6 inches from heat source, turning once, until cooked through, about 10 to 12 minutes total. To serve, remove olives and sun-dried tomatoes from dressing (reserve dressing) and pat dry with paper towels. Put 1 salmon fillet fillet /fil·let/ (fil´et) 1. a loop, as of cord or tape, for making traction on the fetus. 2. in the nervous system, a long band of nerve fibers. fil·let n. 1. off center on each of 6 dinner plates. Top with haricots verts, dividing evenly. Add Basil Mashed Potatoes alongside, dividing evenly. Drizzle a little of reserved dressing over beans and salmon. Arrange olives and sun-dried tomatoes, alternating, around edges of plates. Serve immediately. Makes about 6 servings. BASIL MASHED POTATOES Water 2 cups packed Italian parsley leaves 1 cup packed fresh basil leaves 8 medium potatoes 1/4 cup extra virgin olive oil 1/3 cup warm water 1/3 Acup milk 1/2 teaspoon seasoned salt White OR garlic pepper Bring a large pot of water to boiling. Add parsley and boil 3 minutes. Add basil and boil 2 to 2 1/2 minutes. With a slotted spoon, remove blanched parsley and basil and immediately immerse in cold water to stop cooking. Drain well. Add potatoes to pot of boiling water and boil 45 minutes or until tender. Meanwhile, in a blender, combine parsley, basil, oil and warm water and process on high speed until pureed, smooth and bright green. Set aside. When potatoes are tender, peel, cut up and mash with a potato masher or potato ricer. Add milk and blend until smooth. Mix in parsely-basil mixture until well blended. Season with seasoned salt and pepper. Serve immediately with broiled or grilled salmon. Makes 6 servings. GRILLED SHRIMP ON SAFFRON RISOTTO 4 tablespoons butter 2 medium onions, chopped 1 1/2 cups uncooked arborio rice 1/2 to 1 teaspoon saffron threads, crushed 4 cups chicken broth 1/2 cup plus 2 tablesoons dry white wine (such as chenin blanc OR chardonnay) 3 tablespoons finely chopped fresh basil Garlic pepper and seasoned salt to taste 1 pound uncooked jumbo shrimp, peeled and tails left on (20 OR more) Olive oil Basil Garlic Sauce (recipe follows) In a large skillet, heat 2 tablespoons butter until melted. Add onions and cook, stirring occasionally, over medium high heat until golden. Stir in rice and saffron and cook, stirring often over medium heat, 3 to 4 minutes. Stir in 3 1/2 cups chicken broth and over high heat, heat to boiling. Reduce heat to medium. Cover and cook 10 minutes. Uncover; stir in 1/2 cup wine and cook, uncovered, stirring occasionally, 5 minutes longer, over medium to medium-high heat. Stir in remaining 1/2 cup chicken broth. Cook 10 minutes longer, stirring occassionally. Stir in remaining 2 tablespoons butter, cut up, remaining 2 tablespoons wine, basil and garlic pepper and seasoned salt. Cook 1 to 2 minutes longer3 A. Meanwhile, brush shrimp lightly with oil and sprinkle with salt and pepper
To serve, mound some of risotto in center of each of 4 dinner plates. Place 5 shrimp on top. Drizzle Basil Garlic Sauce in a ring (around risotto) on outside edge of plate. Serve immediately. Makes 4 servings. BASIL GARLIC SAUCE 1 1/2 cups packed fresh basil leaves, blanched in boiling water to cover 3 minutes in microwave oven, then submerged in ice water 1 cup packed Italian parsley leaves, blanced in boiling water to cover 3 minutes in microwave oven, then submerged in ice water 1/3 cup plus 1/4 cup chicken broth 1/2 cup white wine 1/2 cup whipping cream 1/4 cup (1/2 stick) butter, cut up 2 to 3 cloves garlic, blanched twice in boiling water Cook basil and parsley separately in microwave oven, submerge sub·merge v. sub·merged, sub·merg·ing, sub·merg·es v.tr. 1. To place under water. 2. To cover with water; inundate. 3. To hide from view; obscure. v.intr. in ice water and drain. In a blender, combine basil, parsley and 1/3 cup chicken broth; process until smooth and well blended. Meanwhile in a large skillet, reduce wine by 1/2 (to 1/4 cup). Stir in cream and remaining 1/4 cup chicken broth and heat to boiling, stirring occasionally. Whisk in basil mixture and cook, stirring, until bubbly. Whisk in butter and cut up blanched garlic and heat until very hot. Makes about 1 1/2 cups sauce. CAPTION(S): 2 Photos Photo: (1--color) Thomas Munoz, chef at Joe Joe's Restaurant, presents some of his creations on the menu at the new Sherman Oaks eatery. (2) Barbecued Chicken Salad With Corn, Red Pepper and Potatoes makes a great light luncheon or dinner entree. John McCoy/Daily News |
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