Jennifer Sommer is The Dish. Want to know where to eat, take your favorite date, impress your clients from out of town? Just ask Jennifer or check out her directory. She cuts through the clutter and only her favorite eating, drinking and cooking discoveries are featured here.
Photo credit Todd Porter and Diane Cu
A few months back my family and I attended the fall Artisanal LA show. There we discovered a number of impressive locally made foods, but the one that really stood out for my girls and me was Leah Ferrazzani’s Semolina Artisanal Pasta. We went through our three bags as fast as we could boil water taking my already killer Pasta with Parmesan to a whole new level. (So easy, boil pasta in lots of water with lots of salt and drain. Then add some butter, a splash of good olive oil and massive amounts of real Parmigiano-Reggiano cheese and a sprinkle of sea salt to finish.)
Well now Leah needs our help to grow her company from her home kitchen to LA Prep and she is promising lots of tempting treats in return. Go to Kickstarter and pledge anything from $10 to $2,500 to secure bags of pasta or even two cases of a limited edition pasta made just for you. Other incentives include recipes from some of the country’s top chefs including Nancy Silverton, a private cooking class with Starry Kitchen (which needs your help too!) or perhaps have Leah deliver dinner directly to your door. For added inspiration, here is one of her go-to recipes which I will be serving up this weekend.
Pasta e Lenticchie
2 tbsp extra virgin olive oil
4 ounces pancetta, finely chopped
1 carrot, finely chopped
1 onion, finely chopped
1 celery rib, finely chopped
1 small fennel bulb, halved and finely chopped
2 garlic cloves, sliced
1 tbsp tomato paste
1 cup brown lentils
2 quarts water
1 cup crushed can crushed tomatoes
1/2 lb Semolina Artisanal Pasta Conchiglie
1 tbsp fresh basil, chopped
Freshly grated Parmigiano Reggiano
Heat a saute pan over medium heat. Add pancetta and cook until the fat begins to render out, about 4 minutes. Add carrot, onion, celery and fennel. Sprinkle with a pinch of kosher salt and cook until beginning to soften, about 5 minutes. Add garlic and cook one minute. Add tomato paste and cook one minute, until fragrant. Add lentils, water and crushed tomatoes. Cover and simmer until lentils are tender, about 45 minutes. Add pasta and cook until al dente, about 8 minutes. Turn off the heat and add the fresh basil. Stir until wilted. Plate. Finish each dish with a fresh grating of cheese and a drizzle of olive oil on each bowl.
(Photo credit www.kyesmontana.com)
A Superfood Six Step Plan:
2: Order a signature KyeRito, naturally gluten-free and also available paleo or vegan. Created by Jeanne Cheng who has degrees in Molecular Biology, Traditional Chinese Medicine, and Spiritual Psychology, Kye’s is a love letter to her son Kye whose name not only means food in Maori, but also in Hawaiian and Japanese represents the ocean and in Chinese means to open, to expand and to champion. All the necessary ingredients to create a new category of fast casual, fun, healthful eating. My personal favorites include the BBQ Pork (yes pork found here), the Nahm Jim (with its killer Thai-inspired fish sauce) and a Fresh Mint Shake (hard to spot the hidden yams).
3: Watch the video and learn how to properly eat your KyeRito.
4: Apply your newly acquired wrap unwrapping skills to your order which has just arrived.
5: Take a bite and say hello to your new obsession.
6: Share the love and spread Kye Chi far and wide.