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LA's virtual Swiss neighborhood!

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LA’s Best Visitor’s Guide is perfect for the resident Angeleno (-Swiss), too!

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How many times have your family and friends asked you about what to do when visiting Los Angeles?

Have you asked yourself the same question, trying to discover something new to do in our great City?

LA Inc., the Los Angeles Convention and Visitors Bureau, publishes what probably is THE BEST Guide to Los Angeles – a MUST for everyone arriving on LX040 (see below… Thank You Marc Forster)

 

Follow the link, register with DiscoverLosAngeles.com to view the online version and/or to order a hard copy, and do this just in time before your next out-of-town visitors arrive!

 

 

 

 

 

Written by M:)

February 16, 2011 at 9:36 am

LA Foodbitch Recipe: Steve’s Fabulous Duck Breasts

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Once again, I had the privilege of having been served a wonderful home-cooked meal prepared by our friend Steve in the cozy Silverlake cottage-style house he shares with his wife Danielle. Steve impressed me with the most amazing duck breast I had in a long time. Marinated in a herb-infused blood orange ‘bath’ and cooked to perfection, it was a very happy experience for my palate. And how refreshing to find, for once, something different than beef or chicken on my plate!

That’s how he prepared the duck breasts (for 4 people):

Trim 4 breasts and place, skin side up, in a dish. Squeeze
the juice of three or four blood oranges over them so the the meat underneath is immersed. Then zest the oranges over the  breasts, and sprinkle with a few fresh thyme leaves, and some chopped fresh rosemary. Let sit in the fridge for a few hours.

Spark up your grill. Drain the marinade. Season both sides with good-quality sea salt and fresh-cracked pepper (especially the skin). When the coals are red but not too hot, place the breasts, with the skin side down on the grill. Let the skin brown and crisp up, but try not to get them too close to the heat — you don’t want them to blacken. Don’t be afraid to move the breasts around, since there’s a lot of fat in the skin that will cause the flames to leap up.

Cook about 6-7 minutes on both sides. Remove and let rest for at least five minutes.

Steve served the duck breasts with vegetables braised in olive oil.

Thanks for sharing, Steve!

Written by lafoodbitch

January 19, 2011 at 5:17 pm

Posted in LA+Insider, LA+Living

Tagged with ,

Brunch by the Beach, perhaps?

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Written by M:)

August 8, 2010 at 7:47 am

Lost in Val Sinestra

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Written by M:)

July 24, 2010 at 10:40 am

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