DOWN TO EARTH

Suzanne Tracht, Jar, Los Angeles

Grilled Porterhouse Steak with Onion Rings and Herb Butter

Serves 4

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ONION RINGS

4 large white onions, thinly sliced

2 cups buttermilk

2 cups flour

2 cups rice flour

1 teaspoon paprika

Salt and pepper, to taste

6 cups vegetable or canola oil for deep-frying

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Soak raw sliced onion in buttermilk for one hour at room temperature. Combine both flours with pepper and paprika in large bowl and set aside. Heat oil in large, heavy pot to 375 degrees. Dip wet onions into flour mixture, then carefully drop into hot oil. Cook in batches until golden brown, about 3-4 minutes per batch. Remove to paper towel to drain. Sprinkle with salt and serve.

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HERB BUTTER

8 tablespoons butter, softened

1 tablespoon basil, chopped

1 tablespoon parsley, chopped

1 tablespoon thyme, chopped

1 tablespoon shallots, chopped

2 cloves garlic

2 anchovies, minced

Black pepper, coarsely ground, to taste

Salt, to taste

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In food processor, whip all ingredients together until smooth and ingredients are combined. Place butter mixture on piece of parchment paper and form into log shape. Wrap in paper and refrigerate for at least two hours. Cut into 1/2-inch disks (you will have extra, which can be frozen for future use). Set aside.

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STEAK

4 16-ounce Porterhouse steaks

Salt and pepper, to taste

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Season steaks with salt and pepper and set aside. Grill to desired doneness after onion rings are deep-fried. Let steaks rest for 10 minutes, then place 1/2-inch slice of butter compound on top and serve.

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Calamari Salad with Fennel, Shaved Onion and Mint with Jalapeno Vinaigrette

Serves 4

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CALAMARI SALAD

10 ounces calamari (squid)

1 large fennel bulb, shaved or thinly sliced

1/2 small red onion, halved and sliced

1/2 cup fresh mint leaves

Flour for dredging

1 ablespoon olive oil

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Clean calamari and cut into 1/2-rings. Dredge in flour and saute in one tablespoon of olive oil on medium heat for 3 minutes. Sprinkle with salt and pepper and set aside.

Combine fennel, red onion and mint leaves, toss with vinaigrette (recipe follows) and place calamari rings on top and serve.

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VINAIGRETTE

1/2 large jalapeno chile

1 cloves garlic

1 shallot, skin left on

1/2 large carrot, peeled

1/4 cup rice wine vinegar

1/4 cup vegetable oil

Salt and pepper, to taste

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Fill large pot with salted water and bring to boil. Place jalapeno, garlic, shallot and carrot in boiling water until tender, about 7-10 minutes. Strain and remove seeds and stem from jalapeno, remove skins from garlic and shallot and place in blender with vinegar and oil. Blend until smooth. Add salt and pepper to taste.

FRED ERIC, Vida, Los Feliz

Summer Tomato Stuffed with Goat Cheese on Mixed Green Salad

Serves 6

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3 large ripe tomatoes

6 ounces goat cheese

10 ounces mixed greens

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VINAIGRETTE

1 cup balsamic vinegar

1/3 cup extra-virgin olive oil

Salt and pepper to taste

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BUTTER COMPOUND

8 tablespoons butter, softened

1/2 cup fresh basil, chopped

1 tablespoon fresh thyme, minced

1/2 cup parsley, chopped

2 cloves garlic

Salt and pepper

1/2 cup bread crumbs

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To make butter compound, put all ingredients, except for bread crumbs, in large bowl. Mix until smooth. Stir in bread crumbs. Place on piece of plastic wrap and roll into log shape. Refrigerate until hard, about one hour. You will have extra butter mixture so freeze for later use.

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Wash and cut tomatoes in half horizontally. Use spoon to scoop out insides and discard. Place about 1 ounce of goat cheese in bottom of each tomato. Place 1/4-inch slice of butter compound on top. Finish with rest of tomato halves. Place on foil-lined baking sheet. Preheat oven to broil.

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To make vinaigrette, heat balsamic vinegar in small saucepan on medium heat for five minutes. Transfer to bowl and slowly drizzle in olive oil. Add salt and pepper. Set aside.

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Broil tomatoes until butter compound turns a golden brown, about 5-6 minutes. Remove from oven. Mix salad greens with vinaigrette and divide between six plates. Place tomato on center of greens and serve warm.

Benjamin Ford, Chadwick Restaurant, Beverly Hills

Fresh Borage Ravioli

Serves 6

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PASTA DOUGH

3 cups organic flour

3 large organic eggs

1 pinch kosher salt

3 tablespoons water, as needed

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FRESH BORAGE FILLING

4 tablespoons extra-virgin olive oil

8 shallots, chopped

1/2 pound fresh organic borage herb, leaves only, chopped

1 large head garlic, roasted

3 tablespoons fresh organic basil, minced

2 tablespoons sage, minced

1 tablespoon thyme, minced

Kosher salt

Black cracked pepper, to taste

2 ounces goat cheese

1 egg yolk

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SAUCE

2 cups chicken stock

2 tablespoons veal demi-glace

3 tablespoons unsalted organic butter

1/2 cup whole parsley leaves

1 clove garlic, sliced

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GARNISH (suggested)

1 ounce small sage leaves, sauteed, or edible blue borage flowers

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To make pasta dough, mound flour in large bowl, making well in center. Break eggs into center and using fork, stir to mix eggs. Add small 1 tablespoon water and pinch of salt. Slowly stir in all flour and place on floured work surface. Knead for about 5-7 minutes until smooth. If at any time dough feels too dry, wet your hands with 1 tablespoon water at a time. You do not want the dough to be wet. Divide dough into four pieces and wrap in plastic wrap. Set dough aside.

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To make filling, heat oil in large skillet. Add shallots and cook until softened, about 3 minutes. Don’t let them brown. Add borage, garlic, basil, sage, thyme, salt and pepper. Stir frequently. When greens begin to wilt (about 5 minutes), drain and allow to cool. Remove excess moisture by placing in center of clean towel and squeezing dry. Transfer mixture to large bowl. Stir in cheese and egg yolk, adjust seasoning to taste.

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To assemble ravioli, roll out pasta dough using a pasta machine. Put one piece of dough into pasta machine on No. 1 setting and progress to No. 4 setting and stop. Place pasta strip on clean towel and repeat with remaining dough. Using a round 2-inch cutter, cut out 60 rounds.

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Place filling in pastry bag with large plain tip or use a spoon and place about 1/2 teaspoon of filling on 30 rounds. Dip finger in small amount of water and wipe around rim of pasta that has filling on it. Place second round on top and pinch to seal. Finish with remaining raviolis, keeping them covered so they will not dry out. Set aside.

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To make sauce, bring demi-glace and chicken stock to simmer over medium heat. Reduce liquid to 1/2 cup, about 20-30 minutes. Whisk in butter, add garlic and parsley leaves.

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Cook ravioli in highly salted boiling water for about 3 minutes. Add sauce, place 5 raviolis per person on each plate, garnish and serve.