Skip to main content

Another La Balena Adventure


When my dad said that he wanted to go out for an Easter lunch, I didn't even skip a beat in suggesting, "La Balena!" Why? The food, the owners, the chef, their philosophy, their quality, the atmosphere, and - oh, did I already mention?!? - the food.

To me, holiday meals are about family. I want to linger. I want to chat. I want to spend time with the people that I love. So, we usually don't go out to eat on holidays. But I have to say, lunching at La Balena today was perfect...and a culinary adventure to boot.

Emmanuele brought out a plate of Tripa Toscana for us to try share. Tripa? Tripe?! I know lots of people eat it. I am not one of them. Usually.


But, it was worth it. I actually had seconds...and so did Riley. So tender it melted in my mouth. And the flavors were complex. I'm not sure what was in there, but it was delicious. Just like Brian admits to now eat beets - but only at my house. I will say that I eat tripe - but only at La Balena.

The other dish that Emmanuele brought out for us to try: rabbit loin. On a bed of greens and fava beans.


Dylan took a bite and asked what it was. "Rabbit," answered Emmanuele. Dylan didn't say a word until after Emmanuele left. Rabbit?!? As in the Easter Bunny?!? "No," I assured him, "it wasn't the Easter Bunny. Okay. And he kept eating.

Photo by La Balena Carmel
We also feasted on Alaskan halibut that Chef Brad picked up in Santa Cruz. I saw this photo on facebook this morning and knew that someone at our table would order it. In fact two someones ordered it - Jake and Riley.

We had wild boar and potato frittata; meatballs, zuppa rustica with lots of greens; two kinds of pecorino and gorgonzola dolce; cantaloupe, peach, and pear mostarda; blood orange and limoncello sorbetti, pizzelle; affogato; and more.

What a perfect Easter lunch. Complimenti to everyone at La Balena...e Buona Pasqua!


Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an