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Archive for Beet

Fully Baked – Euro Pane

Sep14

Restaurant: Euro Pane

Location: 950 E Colorado Blvd. Ste 107. Pasadena, CA 91106. (626) 577-1828

Date: September 2, 2012

Cuisine: Bakery

Rating: Solid trendy bakery food

_

Euro Pane is a highly rated little bakery/restaurant in Pasadena. They serve simple breakfast/lunch fare in the modern New York style.

The interior is stylish, although the seating is limited and leans toward the backless.

The menu.

Even better, the pastry cabinet. You can see the popular macarons over on the right. I didn’t try them this visit.

“Pain aux Chocolate (Chocolate croissant).”

“Beet salad.” This was a nice take on this ubiquitous dish.

“Prosciutto, brie cheese, arugula, flatbread.” The bread itself (barely visible below) was chewy and sweet with an almost cornbread like vibe. The overall salad-like effect of the thing was very tasty.

“French toast.” There is real Creme Chantilly back there too.

“Chocolate tart.” Very dense and classic little pastry.

Overall, Euro Pane did a nice job. People rave about the egg salad sandwich here too. It looked good, as did the salmon flatbread. If you are out East and in the mood for some upmarket bakery-lunch fare, the place is solid.

For more LA dining reviews click here.

Related posts:

  1. Maison Giraud at Last
  2. Maison Giraud
By: agavin
Comments (0)
Posted in: Food
Tagged as: Bakery, Beet, Colorado Boulevard, Euro Pane, French Toast, Macaron, Pasadena, Pasadena California

New Year’s Feast

Oct04

Since 2005 we’ve been hosting the family feast for Rosh Hashanah. And what is a traditional holiday dinner without an excuse to do some cooking.


Rosh Hashanah occurs in September or October and so it’s traditional to include fall produce, particularly fruits which symbolize the hoped for sweetness of the new year. To this effect we made a huge run on the Santa Monica Farmer’s Market and picked up nearly all of the fruits and vegetables for the meal, including this apples.


When you have to slice two dozen of them, the slicer helps. These are served with honey (also from the market).


A traditional first course is the chicken McNugget of the fish world, Gefilte Fish. We made ours from scratch using this recipe.


As we have a beet dish, we used the beet greens as garnish.


You can see some of the appetizer plates prepped and ready to go.


And the fish plated with the greens and horseradish sauce (using Atomic Horseradish naturally).


Second course was a dish we’ve been working on this fall. Jose Andres‘ Gazpacho (recipe here). This is the garnish of homemade croutons and various vegetables from the farmer’s market.


And with the soup added, dressed with a bit of olive oil and toasted pinenuts. You can see the chef’s own version at my recent é outing.


Then the main course is served buffet style. Here is the finished spread.


It includes farmer’s market mixed potatoes in olive oil, salt, and garlic.


Roasted.


And in their final form.


This beet salad (recipe here). We adapted it for buffet style serving (chopped everything finer).


Here with dressing.


My brother’s homemade couscous with various farmer’s market vegetables, mint, etc.


Brisket is one of the traditional meats for the dinner. This is one of two giant slabs of beef we cook up.


We used this recipe (more or less). Which involves slow cooking (for a long time) with carrots and various fruits.


And here is the finished and dressed version. At some point in the middle the brisket is pulled out, sliced, and put back into the stew.


A more conventional “autumn salad.”


The bottom of “Wendy’s Kugel.”


And extracted. I’m not generally a big kugel fan, but this one tastes like a cinnamon, so I’m very partial to it.


And my gluttonous plate.


Then the dessert spread.


My mom generally makes a fruit crumble out of whatever is in season. This year we picked up at the farmer’s market these lovely nectarines.


And added some fresh blackberries.


Here dabbed in flour to prevent them getting too damp.


The crumble itself is a mixture of crisco, nuts, flour, cinnamon, and sugar.


You just sprinkle it on top of the fruit.


And bake.

We also made a traditional seven layer cake. You bake seven very thin cakes.


Make butter-creme icing.


And then layer them up one by one.


And add some finishing touches!

There were snacks and a lot of wine too, but I’m too full to get into it.

Related posts:

  1. Friday Night Heights – Shabbat Dinner
  2. Ultimate Pizza – New Years
  3. Joe’s Restaurant – California Classic
  4. Quick Eats: Panini at Home
  5. Brunch at Tavern 3D
By: agavin
Comments (5)
Posted in: Food
Tagged as: Beet, Cooking, Dessert, Dinner, Farmer's Market, Gazpacho, Gefilte Fish, New Year, party, Rosh Hashanah
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