Spring Strawberry Farro Salad by Baran’s 2239

Spring Strawberry Farro Salad by Baran's 2239

Baran’s 2239 Spring Strawberry & Farro Salad
English Peas, Asparagus, Burrata

The highlight of Teacher Appreciation Week, as usual, was our Annual Luncheon. This year it had a super-fun hang loose Hawaiian Island theme. Our friends at Baran’s 2239 Restaurant generously donated the salad course, a delightful Strawberry & Farro Salad, the epitome of springtime in a bowl. Chef Tyler Gugliotta shares his recipe here on Taste With The Eyes. Mahalo Chef!

Spring Strawberry & Farro Salad Recipe

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Great New Side Dish: Brown Rice Fusilli and Green Beans, Tahini Sauce, Crispy Rice Topping

Brown Rice Fusilli and Green Beans Side Dish, Lemon Garlic Tahini Sauce, Crispy Rice Topping

Brown Rice Fusilli and Green Beans Side Dish
Lemon Garlic Tahini Sauce, Crispy Rice Topping

Composed of equal parts brown rice fusilli and haricots verts, this tasty side dish is a “twist” on “rice & beans.” It is dressed with lemon garlic tahini, a fabulously creamy sauce with a deep roasted sesame flavor.

The playful topping is a take on the classic dish from Southern Italy where pasta is tossed with toasted seasoned bread crumbs – here, crispy rice cereal is toasted in butter and seasoned with salt and cayenne pepper for a crunchy spicy rice-based accent. It can be made into a vegan dish by simply exchanging olive oil for butter in the crispy rice topping.

For a refreshing addition to your side dish repetoire, serve this as a side to roast chicken or roast beef, or on a lunch or dinner buffet. It has wide appeal as a vegetarian dish with creamy and crunch textures and bold flavors, is gluten-free and mighty nutritious.

Brown Rice Fusilli and Green Beans Side Dish

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How To Wake Up Your Oatmeal

How To Wake Up Your Oatmeal

Oatmeal Breakfast Bowl
Sunnyside Up Fried Egg, Avocado, Salsa Roja, Feta
Pepitas, Radish, Jalapeno, Cilantro

Would it not be a shame to behold a glorious sunrise, then turn to a boring bowl of beige oats for breakfast? Let’s fix that.

Sunrise Over the Port of Los Angeles

Sunrise Over the Port of Los Angeles

How To Wake Up Your Oatmeal

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Dove’s Luncheonette Crispy Breakfast Hash

Dove's Luncheonette

Dove’s Luncheonette
Red Potato and Shishito Pepper Hash

We sat in a Chicago luncheonette
Sipping a Mexican cola
And snapping pics as the countertops were bussed

His style was lusty, drawing inspiration from bygone diners
It was bold and gutsy

(a nod to Hall & Oates)

The 41-stool luncheonette sits next to the Damen “L” Station in Chicago’s Wicker Park neighborhood. A gem of a diner serving Southern inspired Mexican cuisine, it has all the charm of lunch counters of yesteryear – an original tin ceiling, earth-tone hexagon floor tiles, vintage wood paneling, antique fixtures with separate hot & cold faucets reminding me of the bathrooms in the Chicago Public Schools in the 60s.

But charm isn’t the main reason to take the “L” or Uber over to Wicker Park. Come to Dove’s for the soulful food, friendly neighborly vibes, and gracious hospitality.

Shortly after our visit to Dove’s, I was thrilled to find the recipe for Red Potato and Shishito Pepper Hash in Bon Appétit. I’ve already served it a few times here in LA, with rave reviews. Editor Julie Kramer says, “People accuse me of having a bias toward every food made in my hometown of Chicago. But I defy you to find a crispier, more satisfying breakfast hash than the one at Dove’s Luncheonette.”

Dove’s Luncheonette Crispy Breakfast Hash Recipe

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Bowl Crazy: Farro, Cucumber, Radish, Fried Egg, Yogurt Sauce

Bowl Crazy: Farro, Cucumber, Radish, Fried Egg, Yogurt Sauce

Bowl Crazy
Farro, Cucumber, Radish, Fried Egg, Yogurt Sauce

The food world has gone crazy for healthy grain bowls. And with good reason. They are fabulously nutritious, easy to compose, colorful and tasty, and can be economical often turning leftovers into another great meal.

Composing a grain bowl is fun. It is a creative construction of whole grains; vegetables (fresh, cooked, pickled); a protein (meat, fish, tofu, egg, beans); a flavorful sauce; and a jaunty garnish (nuts, seeds, herbs, cheese).

I liked the idea of smashed cucumbers and radishes in this recipe from Bon Appétit. In the end it was the wild spectrum of flavors and textures that made this particular bowl a winner – chewy earthy farro, crunchy peppery radish, refreshing cucumber, crispy fried egg, tangy creamy yogurt, and bright fresh herbs.

Farro Bowl Recipe

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Oatmeal Pancakes

Oatmeal Pancakes #glutenfree

Oatmeal Pancakes

Good morning! How are you?

I started to write that this is the first time in almost 10 years that I am sharing a pancake recipe…but that is not true. I have posted several Potato Pancake recipes (latkes) AND Korean Pancake recipes (jeon), but those were savory pancakes, not traditional breakfast pancakes.

For those attempting to eat oatmeal every morning for its soluble fiber and cholesterol lowering benefits, good for you! But let’s face it…the whole-grain, high-fiber, gluten-free, steel-cut or old-fashioned rolled oatmeal in a bowl can get boring fast.

So you might be excited to see this recipe for oat pancakes! These oatmeal pancakes are made from two types – oat flour and rolled oats. It was adapted from the package recipe on Bob’s Red Mill Whole Grain Oat Flour.

I made a few changes to Bob’s recipe – leaving out the two tablespoons of sugar; substituting extra virgin olive oil for vegetable oil; and cooking the pancakes until the edges are nice and crispy.

These are not light and fluffy pancakes with a homogeneous spongy texture. They are super-hearty…and uber-delicious.

Although I photograph them in a stack of five, there is no way anyone would eat that many. Unless you are training for something big, or you are my teenage nephew.

Additionally, instead of the traditional big scoop of butter on top of the stack, I serve a dollop of non-fat Greek yogurt. It is equally satisfying, and healthier.

Oatmeal Pancakes Recipe

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Red Lentil Penne, Coconut Red Curry, Turmeric Yogurt #glutenfree

Red Lentil Penne, Coconut Red Curry, Turmeric Yogurt #glutenfree

Red Lentil Penne, Coconut Red Curry
Zucchini and Sweet Peppers, Turmeric Yogurt
Basil Scallion Chile Garnish

Would you believe that this is not a pasta dish? Actually, it is a lentil dish! Courtesy of my good friends at Explore Cuisine, red lentils are masquerading as pasta with a shape reminiscent of a pen or quill, aka penne. This penne is packed with protein and fiber, and is organic and gluten-free too.

Red Lentil Penne, Coconut Red Curry Recipe

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California Beet and Goat Cheese Salad

California Beet and Goat Cheese Salad

A Very California Salad
and a bit of Oregon too

Roasted Red and Golden Beets, Humboldt Fog Goat Cheese
Willamette Valley Hazelnuts, Turmeric-Black Pepper-Maple Yogurt
Arugula, Arugula Flowers, Beet Vinaigrette

A soft-ripened goat cheese accented with a line of bluish ash reminiscent of the fog often blanketing the expansive Humboldt County, California coastline is the centerpiece of this salad.

Pioneering American cheesemaker Mary Keehn of Cypress Grove conceived Humboldt Fog Goat Cheese in the early 80s in homage to cow’s milk French Morbier, with ash separating its light cakey layers.

Beets are available at California Farmers Markets year-round. And hazelnuts come from our wetter neighbor just to the north, Oregon (close enough).

Peppery arugula, earthy beets, toasty hazelnuts, and a tangy yogurt harmonize with the elegant and luscious goat cheese in this quintessential West Coast salad. A sweet-tart beet vinaigrette adds sunny notes with hints of herbs and fruit.

Arugula Flowers

Blooming in January, pretty arugula flowers come from my Southern California garden. Arugula flowers make a delightful garnish, they taste like light arugula leaves, maybe with a hint of sweetness.

Roasted Red and Golden Beets, Humboldt Fog Goat Cheese, Hazelnuts, Turmeric-Black Pepper-Maple Yogurt, Arugula, Arugula Flowers, Beet Vinaigrette

Cypress Grove describes their cheese with flavors of buttermilk and fresh cream, complemented with floral notes, herbaceous overtones, and a clean citrus finish. As Humboldt Fog matures, the creamline develops, the flavor intensifies and the subtle tanginess grows more pronounced.

California Beet and Goat Cheese Salad Recipe

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Baran’s 2239 ~ Rainbow Carrots with Hazelnut Truffle Aillade, Carrot Caramel, Hollandaise

Baran's 2239 ~ Rainbow Carrots with Hazelnut Truffle Aillade, Carrot Caramel, Hollandaise

Baran’s 2239 Baby Rainbow Carrots
Hazelnut Truffle Aillade, Carrot Caramel,
Browned Butter Hollandaise

Leave it to Chef Tyler Gugliotta of Baran’s 2239 to take the humble carrot and turn it into a root vegetable fantasyland. Visually stunning, the colorful carrot-garden-in-a-bowl has three wildly distinctive sauces: a heady hazelnut truffle aillade, a sweet and earthy carrot caramel, and the rich silky hollandaise made with nutty browned butter.

Baran’s 2239 is arguably the hottest restaurant in the South Bay. The culinary collaboration by owners and brothers, Jonathan and Jason Baran and their friend Chef Tyler Gugliotta, opened earlier this year in Hermosa Beach, California.

“Fantastic pedigree in the kitchen.” -Los Angeles Magazine

“Progressive. Delicious. Unexpected.” -LA WEEKLY

“Best New South Bay Restaurant” -LA WEEKLY

“Atmosphere is casual, food is not.” -Los Angeles Times

#4 restaurant for “Best Overall” restaurants in Los Angeles -OpenTable

Jon Baran and I have been colleagues for several years and enjoy discussing recipes and esoteric ingredients…and it turns out that Tyler’s dad, Chef Greg Gugliotta and I worked together decades ago at Chez Melange. Small. World.

It has been my honor and pleasure to shoot Tyler’s food. His dishes are inspired, innovative, refreshingly original. Baran’s 2239 super-seasonal menu is fun and adventurous, this carrot dish is a perfect example. I loved this dish and asked if he would share…

Thank you for this wonderfully imaginative recipe, Chef!

Chef Tyler Gugliotta
Chef Tyler Gugliotta
Baby Rainbow Carrot Recipe
By Chef Tyler Gugliotta

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Spaghetti AFRAID-O with White Carrot Phalanges

Spaghetti AFRAID-O with White Carrot Phalanges

Spaghetti AFRAID-O with White Carrot Phalanges

Are you wondering what to serve for dinner on HALLOWEEN night? Something delicious and nutritious to counter-balance all that candy? SCARE your family with Spaghetti AFRAID-O!

It is a downright DISTURBING dish where alfredo and marinara sauces depict DEATH or at the very least, some SEVERE INJURY as FINGER BONES are MANGLED among BLACK bean spaghetti.

The idea for this dish came to me in a NIGHTMARE, it is the second in a series of three original FRIGHTFULLY fun and flavorful BLACK bean spaghetti recipes developed for my friends at Explore Cuisine.

The challenge was to create three HORRIFYING recipes. They needed to be GORY yes, but also DEVILISHLY delicious. This one is organic, meatless, gluten-free, and lower-carb too.

Spaghetti AFRAID-O with White Carrot Phalanges

Spaghetti AFRAID-O Recipe

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