Restaurant Review: Sunday Brunch at Gjusta

gjusta

We often stay home for breakfast on weekends to enjoy the rare occasion where all three of us get to sit around breakfast table and eat at a leisurely pace.  To usher in Plumster’s winter break celebration, we decided to go to Gjusta this morning.

Gjusta, opened by the folks of Gjelina, opened to much anticipation in Venice back in October. In keeping with the family name sake, where Gjelina was named after business partner Fran Camaj’s mother, Gjusta is named after the aunt of Camaj. Upon entering, we were greeted by  an inviting giant open kitchen framed by rows of freshly baked and smoked goodies. In addition to the large row of stoves, which were well attended by a handful of cooks making various mouth watering breakfast items, there was a large hot smoker where a man just happened to be taking out three huge, freshly smoked pastrami. A rotisserie station, coffee and juice bar completed our vantage point.

I ordered cold smoked gravlax salmon on an open faced sandwich with pickled red onion and capers; MK had baklava croissant; and baby Monkey had a donut and whole wheat toast with honey. The honey came mixed with honey comb.

Seating was limited. There was an L-shaped marble counter where adoring patrons stood happily chewing and chatting, The smoked salmon sandwich I had was to die for. I don’t say this lightly as I have sampled aplenty from the upper Eastside of New York to the Westside of Los Angeles. And this, this piece of deliciousness, is a gift from heaven.

“Let’s come back again!” declared Plumster. Considering how long it took me to convince her to leave the coziness of home, this is the true testament. As we enjoyed our leisurely paced breakfast, the restaurant was quickly filling up with young families and Venice hipsters. The aroma dancing in the kitchen, friendly smiling faces and large open space made Gjusta a happy spot for the monkey clan.

Gjusta

320 Sunset Ave
Los Angeles, CA90291

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Snow in Venice Beach

sign

People not from Los Angeles like to say that they enjoy seasonal changes: autumn foliage, winter snow, spring rain, summer heat.  I get it.  During my recent trip to Chicago last week, I was giddy with childish delight when I saw fresh white powder softly spilling out from the sky.  I called up Monkey King and squealed, “It’s snowing!  It’s snowing!”  Growing up in New York, I’ve had my share of cozy white Christmas spent with family indoors with laughter and hot pot meals.

It is therefore with this holiday spirit that I decided to check out our local Venice Winter Wonderland.   Yes!  Winter Wonderland right on Venice beach, complete with gingerbread house decoration, snowball, snowman, giant inflatable slide, small train, and snow globe with Santa.  The venue is right by the Venice Skatepark.  The size of the venue is tiny, way smaller than your average elementary school Halloween festivals on the Westside.  There is no entry fee.  Once in, you buy tickets to participate in the various games and activities.  7 tickets for $15.  Plumster went straight to the cupcake decorating stand: 1 ticket.

cupcake

Next: SNOW!  Yes, there is a patch of grass area where they cover with snow.  With the cost of 1 ticket, you get to play with snow, right on the beach.  There is a friendly lady to instruct our little Angelenos how to make snow balls and build a snowman.  I kid you not.

snow2 Plumster’s little snowman.

snowmanThere are gingerbread house decorating, face painting, and a couple of games for children.  Like I said before, this Winter Wonderland is tiny.  But what they lack in size, they make up with their heart.  The volunteers that work here are genuinely happy, and are super friendly to engage our little ones to go play.  There is even photo opportunity with Santa inside a giant snow globe that we did not participate in.  Cost: 30 tickets!

panguin

vendor

If you are hungry, there is popcorn, tamale, coffee and tea.

food stand

At the end of the day, we walked along the beach and enjoyed a typical Venice sunset.

biker

sunset

Venice Winter Wonderland

December 5th -January 4th, 2014.

Go check it out!

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Coming Home

sunset

Coming home from a four-day conference.  Caught this brilliant sunset from my seat on the airplane.  Home, sweet home.

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EATS: Polka Dot Fish and Pineapple Salsa

 opah fish

Monkey King is staying home with Baby Monkey this Thanksgiving week.  They spent the day playing music, deciphering codes and running errands.  As my way of showing appreciation for such high quality childcare, I decided to convert the polka dot fish I bought over the weekend into a feast.  The recipe is very similar to my Yellowtail Nobu and Mango Salsa, except this time, I am substituting  the mango with pineapple.

Polka dot fish, also known as Opah, or moonfish, has a polka dot skin that is just too cute to resist.  Since I didn’t have a lot of time to consult with my usual resources tonight, I am making my Opah with Nobu-inspired recipe, and Pan-Seared Opah with Pineapple Salsa.

Opah with Pineapple Salsa

Makes 2 servings

Ingredients:

  •  1 cup ripe pineapple
  •  1 clove minced garlic
  •  10 chopped Thai Basil leaves.  I use the Thai Basil this time instead of mint because I think Thai Basil will complement pineapple better.

thai basil

  •  half diced red onion
  •  1 minced jalapeno
  •  pinch of salt
  • 1 dash of Ponzu sauce
  • and last but not least, the polka dot fish!


OPAH!

 Steps:

  •  Pineapple Salsa: can be made in advance

pinapple salsa

  • Mix the pineapple, Thai basil, red onion, garlic, jalapeno, salt and ponzu sauce well and store it in an air-tight jar.
  • Season one side of Opah with salt and pepper
  • Heat vegetable oil in a pan with medium to high heat
  • Place the non-seasoned fish side on the left-over graded garlic
  • Sear the side with salt and pepper first, about 20 seconds
  • Flip and sear the garlic coated side last, about 15 seconds
  • Immediately plate the fish for medium rare
  • To plate, I placed the pan-seared Opah atop garlic sauteed spinach

opah1

  • Add the pineapple salsa

opah2

  • Add the wine, and my Opah Nobu-Inspired appetizer, and dinner is served!

opah3

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Green Broccoli and Lamb

romanesco

Look at what I picked up from the market this weekend!  A BEAUTIFUL romanesco!  Before eating it, I decided to turn it into a poem first, with lots of cheers and help from Plumster :)

(adapted from Dr Seuss’s Green Eggs and Ham; writing assistant: Plumster)

That Pam-I-Am!

That Pam-I-Am!

I do not like

that Pam-I-Am!

Do you like green broccoli and lamb?

I do not like them,

Pam-I-Am.

I do not like

green broccoli and lamb.

Would you like them here or there?

I would not like them

here or there.

I would not like them

anywhere.

I do not like

green broccoli and lamb.

I do not like them,

Pam-I-Am.

Would you like them

in a bowl?

Would you like them

on a plate?

I do not like them

in a bowl.

I do not like them

on a plate.

I do not like them

here or there.

I do not like them

anywhere.

Would you eat them

in your house?

Would you eat them

with a louse?

Not in a bowl!

Not on a plate!

Not in my house!

Not with a louse!

I would not eat them here or there

I would not eat them anywhere.

I would not eat green broccoli and lamb

I do not like them, Pam-I-Am.

Would you?  Could you?

In a jar?

Eat them?  Eat them!

Here they are.

I would not,

could not,

in a jar!

You may like them.

You will see.

You may like them

with a bee!

I would not, could not like a bee .

Not in a jar!  You let me be.

I do not like them in a bowl.

I do not like them on a plate.

I do not like them in my house.

I do not like them with a louse.

I do not like them here or there.

I do not like them anywhere.

I do not like green broccoli and lamb.

I do not like them, Pam-I-Am.

A plane!  A plane!

Could you, would you,

on a plane?

Not on a plane!  Not in a house!

Not with bee!  Pam! Let me be!

I would not, could not, in a bowl.

I could not, would not, on a plate.

I will not eat them in my house.

I will not eat them with a louse.

I will not eat them here or there.

I will not eat them anywhere.

I do not eat green broccoli and lamb.

I do not like them, Pam-I-Am.

You do not like them.

So you say,

Try them!  Try them!

And you may,

Try them and you may, I say.

Pam!

If you will let me be,

I will try them.

You will see.

Say!

I like green broccoli and lamb!

I do!  I like them, Pam-I-Am!

And I would eat them in a bowl.

And I would eat them on a plate.

And I will eat them in my house.

And with a louse.  And in a jar.

And with a bee.  And on a plane.

They are so good, so good, you see!

And I will eat them here and there.

Say! I will eat them ANYWHERE!

I do so like

green broccoli and lamb!

Thank you!

Thank you,

Pam-I-Am.

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Will We Please Be Nice To Our Children, Please?

kids

When I picked up Plumster from school last night, she said to me, “Mommy, I am very worried.”  Alarmed, I stopped our track, bent down, looked her in the eye and asked her, “Why?  Why are you worried?  What are you worried about?”

“Well, I am worried that I haven’t been as good as I could be this year, and that Santa is not going to bring me my present this year.  I mean, I was good, but I wasn’t as good as I was last year.”

I asked her why she thought she was not as good as she could be.  The only example she could think of was the time when she washed her newly created Build-A-Bear after I specifically told her not to.  That was it!  Well, I could have probably thought of more, like when she did not practice piano daily when she was supposed to; or not cleaning her room or at the very least, keeping it tidy.  But no, those are just her being a normal seven-year-old kid.  She makes up for her daily practice in creative ways, like using it as a bedtime stalling technique… at 9:30pm.  She has a different standard and vision of how her room should be.  All in all, she is a superstar kid in my book.

What then, was she using as a measuring stick  for her not being as good as last year.  After much prodding, the short answer was her teacher’s perception of her as a student.  This was my Aha! moment.  What she was doing, in fact, was that she was actually comparing the teaching style between her second grade and first grade teacher!

Her first grade teacher used two reward systems: individual reward system where each child can work towards a “star” for various good behaviors.  Once a child earns a certain number of stars, they get to choose a small prize from a goody bag.  Nothing major in the bag; I saw it once, there were pencils, erasers, little stickers.  There was also a class reward system where the entire class work towards earning an in-class movie and popcorn at the end of the year.  Being a chatter box, Plumster wouldn’t be what teacher might consider a perfect model student.  But through her good grades and willingness to help others, she did get her hands in the reward goody bag a few times last year.  In this reward system, children received positive feedbacks for their good behavior, which enticed them to behave well, so on and so forth, thus creating a positive feedback loop.  Last year, her class had the highest parental participation, highest attendance rate, highest rate of donation (100%), and I suspect, highest students and parents satisfaction rate.  During winter break, we received a hand-written thank you note from her teacher for a small holiday gift card that we gave her.  Her first grade teacher was thinking about her students and thanking them in hand-written notes complete with a hand-written brain teaser while visiting family, in Hawaii.

This year, the second grade teachers were told to do away with the goody bag.  Instead, students were punished for misbehaving.  There was a girl who was threatened to have her “Superstar” status taken away if she talks to her friend during class.  Once Plumster was threatened to be sent to the principal’s office for giggling with her friend in class.

For giggling in class!

It was the first week of their second grade, they were working on an essay on what they are doing differently now that they are second graders.  They could write about any new friends they made as well.  Being an avid reader, Plum always had lots to say, but was somehow “having a writer’s block” that day.  So she asked her neighobring friend to give her some ideas.  Her friend told her to write that he was her new friend this year.  “But I already know you, silly!”  Her friend helpfully suggested, “Well, you can pretend that you didn’t know me and that we just met!”  They giggled at the thought of pretending they just met.  For that, they got a warning to be sent to the principal’s office.  I understand that teachers have 20+ students to manage, and sometimes they just have to use whatever quick, efficient technique that comes to mind to solve the short term problem at hand.  I asked Plum what she eventually wrote for her essay.  She told me she wrote about the rules of her new class with her new teacher, without a mark of sarcasm, mind you.

I actually had a talk with Ms Y about this, as Plum was distraught at having her teacher to even think that she is a trouble maker.  “Oh, but I would never send her to the principal’s office for that. I think she is really good in general.  I just said that so they’d stop talking in class.  And so far, they haven’t been”, she said confidently.

Effective but how short-sighted!  By constantly threatening students with heavy-handed punishments, Ms Y is essentially telling her students that she does not trust them to behave well.  “Do as you are told, or else!”  They will be punished for every deviant deed, be it large or small.  Off to principal’s office you go!  Off your Superstar honor student status!  Children were reinforced throughout the year that any small deviation from the “good behavior pattern”, and you are on the bad list.  There was nothing to be gained to be good.  I suppose supporters for this method could argue that students should know that good behavior is EXPECTED of them, so why should they be rewarded for something they are SUPPOSED to do.

However, I would argue that by constant threats of punishments, one creates a negative feedback loop.  The nurturing environment is gone.  In fact, their integrity is being questioned, constantly.  By comparison, the reward system worked much more effectively in the long run.  For rewards, I am not talking about toys or electronics or gadgets.  It doesn’t have to be something that you spend money on.  I am not talking about empty praises either.  By reward, I’m talking about positive feedbacks, be it a star sticker; a heart-felt “thank you”, said while looking into their eyes; a chance to let them feel appreciated and validated.  Reward could be something grand, like earning a movie with popcorn for the entire class to enjoy at the end of the year, during class.  In my house, Plum’s reward sometimes is as simple as her getting 10 more minutes of uninterrupted reading time.By acknowledging something great or special that our children did, we are letting them know that they are not being taken for granted, that we value their positive behavior.

I am not saying not to punish our children at all.  There are obvious misbehaving deeds that need to be punished.  Like running away from parents and into the street, that deserves a quick severe punishment to nip it in the bud for safety reasons.  What I am saying is let’s create an environment for our children where they WANT to behave well, and not one where they behave well BECAUSE they DON’T WANT to be punished.  The mentality is absolutely different.  I am not saying don’t have high expectations for our children.  No, quite the opposite.  What I am saying is do expect the highest from your children, expect them to behave well, to work hard, to study hard, because they want to, without the fear of being otherwise punished.

We all know that nobody is perfect.  So let’s stop the negative nagging reminder for all people: our children, our spouse, our colleagues, our neighbors, our frineds, our family.  Let’s acknowledge and appreciate the things they do for us.  Let’s look to the positives in life.  Let’s create a warm glow, starting from our immediate circles.  Soon, we might even be able to see the positive ripple effect.    Let’s please be nice to each other, please?

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EATS: Yellowtail Nobu and Mango Salsa

dinner

Being a physician/scientist/mother/wife, one of my fantasy is to have a lovingly (read, unhurriedly) prepared meal waiting for my family as they return home.  This almost never happens.  From my Weeknight Warriors post, you might be familiar with the real hectic weeknights in my house.  Tonight Monkey King had a big project deadline and was working late, so I decided to surprise him with a yummy spread  upon his return home from a grueling work day.  After putting Plumster to bed, I rolled up my sleeves and set to work.

In addition to the fresh berries and herbs that I picked up last weekend, there was also this amazing local fisherman who sold ecologically responsible, sustainable seafood.  I normally buy salmon and tuna from him.  This weekend, I decided to give Yellowtail he caught just the day prior a try.

After consulting various cookbooks and websites, I came up with my own versions of Yellowtail Two ways: Yellowtail Nobu-Inspired, and Yellowtail with Mango Salsa

Yellowtail Nobu-Inspired

Makes 2 servings

 Ingredients:

sashimi

ingredient

  •  sashimi-grade yellowtail
  •  3 cloves grated garlic
  •  1 thinly sliced jalapeno
  •  Ponzu soy sauce (I bought it straight from a Japanese grocery store.  If you don’t have one available, use equal parts ponzu sauce to soy sauce)
  •  1 Tbs hot smokey vegetable oil

Steps:

  •  Use a sharp carving knife, slice sashimi-grade yellowtail thinly
  •  Coat each piece with grated garlic and place the garlic side up

preassembly

  • Place thinly sliced jalapeno atop each piece of fish

assembly

  • Heat vegetable oil in high heat until smokey
  • Ladle a tiny amount of the hot oil onto each piece of fish
  • Pour ponzu soy sauce around the fish

yellowtail nobu

Yellowtail with Mango Salsa

Makes 4 servings

Ingredients:

  •  1 cup ripe mango
  •  1 clove minced garlic
  •  5 chopped mint leaves
  •  half diced red onion
  •  5 minced thai chili pepper
  •  pinch of salt
  • 1 dash of Ponzu sauce
  • and last but not least, the fish!
    yellowtail fillet

 Steps:

  •  Mango Salsa: can be made in advance

mango salsa

  • Mix the mango, mint, red onion, garlic, chili pepper, salt and ponzu sauce well and store it in an air-tight jar.  I made mine last night.
  • Season one side of yellowtail with salt and pepper
  • Heat vegetable oil in a pan with medium to high heat
  • Place the non-seasoned fish side on the left-over graded garlic
  • Sear the side with salt and pepper first, about 20 seconds
  • Flip and sear the garlic coated side last, about 15 seconds
  • Immediately plate the fish so that it doesn’t cook all the way through

action

Voila!

All done in no time!

all done

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EATS: Triple Berry Mint Salad

Salad

After recovering from a severe cold and a week of homemade soup, I was craving for something refreshing and light.

There were still fresh berries at the market this weekend.  I picked up  a pint of raspberries, blueberries and blackberries each.  Herbs were a dollar a bunch: mint, parsley, thyme, rosemary, basil.  Looking at my gatherings, a light bulb went on!  I decided to make a salad with my fresh berries!

Eats: Triple Berry Mint Salad

Makes 2 serving

Ingredients:

  •  2 cups mixed baby spinach, red and green Swiss chard, baby arugula
  •  half thinly sliced red onion (I like to rinse and spin-dry them with water to take out the sharp edge of the red onion)
  •  1 pint mixed raspberries, blueberries and blackberries
  • 1 handful of thinly sliced fresh mint (about 10 leaves)
  • 1 ripe avocado
  • half a cup baby crimini mushroom

Dressing, I like to make my own version of balsamic vinaigrette:

  •  3 parts extra-virgin olive oil to 1 part balsamic vinegar
  •  minced garlic to taste
  • pinch of salt and pepper to taste

Steps:

  • Toss the leafy veggies in a big bowl
  • Add the mushroom, avocado, red onion
  • Add the triple berries
  • Add chopped mint
  • For the vinaigrette: whisk to emulsify olive oil with vinegar, add minced garlic to taste, and a pinch of salt and pepper to taste

The salad was flavorful with the sweet and tart berries; the peppery taste of the arugula; the refreshing mint; and the richness of the avocado.  You can add a sprinkle of sliced almond for crunch.

Hope you find this recipe useful.  Enjoy!

 

 

 

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EATS: Winter Daikon Soup

soup

As temperature drops and daylight shortens, I crave for a bowl of steaming, piping hot soup.  Growing up in Taiwan, there is always a bowl of soup that accompanies our meals.  These days I forgo such luxury in the summer months.  But with the first chill in the air, my trusted soup pot is out on the stove.

I was staying at home today, nursing a cold that has been brewing for a couple of days.  I felt feverish, fatigue, headachy and especially in need of a bowl of yummy brothy soup that reminds me of home.  I looked through our refrigerator–luckily we had just shopped at Mitsuwa this weekend– and somehow I had the foresight to pick up some daikon and winter melon!

Daikon syrup was among Mom’s arsenal of cold remedy.   Here I won’t hold back my judgement: it tasted disgusting.  She’d always have to wrestle us little ones down to scoop a cup of grated raw daikon mixed with her half-hearted attempt of a sweetener, as she is a firm believer of bitter medicine is better.  Nevertheless, our sore throat would inevitably improve, perhaps for fear that Mom would scoop another cupful of that grated daikon down our throat!

Now that I am a grown-up, daikon is no longer my nemesis.  Instead of eating it raw, I cube it and put it in soup.  I am not sure if the medicinal value is intact in this piping hot soup, but I certainly am not going to eat grated raw daikon if I can help it.

Eats: Winter Daikon Soup

Makes 6 serving

 Ingredients:

daikonwinter melon

  •  1 daikon, cubed
  •  a quarter of a winter melon, cubed
  •  1 large carrot, cubed
  •  2 stalks of celery, cubed
  • 1 medium sized sweet onion, cubed
  •  *2 large pork neck bone (this is what I usually use), or 3 bone-in chicken thigh; if you don’t have bone-in meats available and/or short on time like I was today, just use a box of the 32 oz free range organic chicken broth
  •  Kosher salt
  •  1-2 Tsp of olive oil
  • 2 sprigs of rosemary
  • 2 bay leaves

 Steps:

pot

  • Cube all vegetables in similar size
  • *Brown the pork neck bone or bone-in chicken thigh if you are going to make the broth from scratch; if using chicken broth, skip this step
  • Heat olive oil in soup pot in medium heat and add onion, then carrots, celery, daikon, in this order; stirring each ingredient for about a minute before adding the next ingredient in.
  •  Season with Kosher salt
  •  Add water to cover all the ingredients, or chicken broth
  • Add cubed winter melon last, as winter melon tenderizes fast and does not need to be pre-cooked
  • Add the rosemary and bay leaves
  • Cover the pot and bring to boil
  • Once boiled, turn down to low heat and let simmer for about 1.5 hours
  •  Enjoy the aroma as it dances throughout your kitchen
  • Season to taste
  •  Scoop a big bowl of this yummy goodness into a large bowl

* optional

Voila!  It takes about 20 minutes hands-on time and less than 2 hours to prepare .  Our dinner tonight consisted of this star of a soup, grilled chicken, stir-fried garlic bok choy and wild rice.  The whole pot of soup is gone by the end of the meal.

dinner

Hope you find this recipe useful.  Enjoy!

 

 

 

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Good Morning, San Francisco!

This gallery contains 3 photos.

Believe it or not, I have never been to San Francisco.  This morning when we woke up, I have this beautiful scenery awaiting me. Well, hello!  Good morning to you too, San Francisco!  Can’t wait to explore this glorious city!

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