Episode 1: One Minute Gourmet: Huckleberry Cafe

I have decided to combine my two obsessions – making short videos and dining out – and create a video series called “One Minute Gourmet.”

Each video will feature my dining experience, with footage of the restaurant interior, what I ordered, etc., in 60 seconds or less. It won’t be anything fancy but I hope you enjoy it!

Episode 1 features Huckleberry Cafe in Santa Monica. I wrote about the cafe back in 2011 and I still adore this place, four years later.  My favorite dish here is Lentil Ragu.  It’s pretty amazing, especially topped with its homemade hot sauce.

Without further ado, here’s the video!

Littlefork in Hollywood

My husband, lovely friends D and J, and I stopped by Littlefork for lunch this afternoon before heading over to Pantages Theatre to catch the matinee showing of The Book of Mormon.

This place offers some amazing New-England-meets-Montreal goodness. Who knew maple syrup went so well with everything?

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$1.00 oysters! (Or were they buck fifty each, I don’t remember … but these were one of the few items on the menu without the drizzle or a hint of maple syrup.)

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Maple Eggs — Subtly sweetened egg custard and fluffy scrambled eggs, topped with maple-flavored bacon. (These weren’t real egg shells; they were reusable silicon egg-shaped container, in case you were wondering.)

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Kale salad, with avocado, egg crumbles, red onion, and oranges, tossed in light tangy dressing.  I’m not sure how this gentle, arugula-like leaves can be kale, but it was delicious!

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Breakfast Burrito. This was so good — with scrambled egg, pork rind, fried onion rings, and cheese wrapped in tortilla — it makes ordinary breakfast burrito want to hide under the cover.  It’s even more amazing with maple syrup.

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Lobster Roll (Montreal Style with three slices of brisket).  It’s incredibly steep at $29, but is worth the splurge.

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Poutine.  I’ve never heard of this dish before, but I guess this French fries drenched in gravy, cheese curd, maple syrup, and eggs, is a famous dish in Quebec.

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Apple Cider Donuts with maple syrup. Mmmm.

I really missed the baby but it was nice to have a few hours of grown-up time with my husband, wonderful friends, and a glass (or two) of fruity Rose.

Thanks for the great recommendation, J!

Littlefork
1600 Wilcox Ave
Los Angeles, CA 90028
★★★★★

Italian Sausage and Brie Frittata

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After getting pampered by my incredibly kind and supportive husband who cooked, cleaned and nursed me back to life after returning from the hospital (as well as change the baby’s diapers and swaddle her after each feeding like a champion that he is), I decided to return the favor by cooking him a hearty breakfast.

I had some good Brie and Italian sausages hidden in the refrigerator (since I could not eat them during pregnancy) so I decided to toss them into a Dutch oven and make a frittata! I love Le Creuset because I can cook everything on the stove top and throw it into the oven, without having to transfer everything into an oven-safe casserole dish! These days, a quick and easy cooking is the only way to go!

Italian Sausage and Brie Frittata
(Serves 4)

Ingredients:

1 head of broccoli
1 medium onion, diced
2 carrots, diced
1 tablespoon garlic, finely chopped
3 large tomatoes, diced
10 eggs
¼ cup milk
2 Italian sausages (you can dice, or remove the meat from the casing)
4 oz Brie, or your favorite soft cheese, chopped into small pieces
¼ cup Parmesan cheese, grated
3 tablespoons parsley, finely chopped
Olive oil
Salt and pepper

Instruction:

① Pre-heat the oven to 375 degree F. Beat eggs and milk in a bowl and set aside.

② Sauté Italian sausage, broccoli, onion, and carrots with olive oil in a Dutch oven, over medium heat, until slightly tender. Add garlic. Salt and pepper to taste.

③ Add Brie into the egg mixture and pour it into the Dutch oven and cook for about 25 minutes in medium-low heat. Gently mix the egg mixture with vegetables. Be careful not to make it into a scramble egg and burn the bottom.

④ The egg should be slightly cooked on the side and bottom. Add tomatoes (I like to add the them at the end so that they keep their shape and texture) and Parmesan cheese and put the Dutch oven in the oven for about 25 minutes, or until the eggs are completely cooked. Sprinkle parsley and serve with toasts.

The verdict:  I thought the frittata was delicious! It was very hearty and satisfying, thanks to all the delicious vegetables packed into this dish!  I especially liked that I can use any leftover veggies and meats sitting in the refrigerator for this, which makes it perfect for the much needed fridge cleanup.  I would love to make one with mushrooms, cauliflowers, spinach and perhaps corns next time.