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ISSUE 34
HOW TO
LOOK SEXY 30, AT
40,50 SECRETS OF USING GARLIC IN THE KITCHEN FIDM’S BEST KEPT SECRET HEALTY RECIPES FROM GIADA’S KITCHEN
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late is the mothly magazine that focuses on the important question of everday life, “what am I going to eat today?“ It addresses the concerns of people that live in Los Angeles and other large cities, people who worry a lot, and people that like to consider what they’re consuming. Plate also features articles on travvel, restaurants and local food events, but will play into mind people’s economic concerns- great food at a low price.
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Please like and share!
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WHAT’S
ON YOUR
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Plate 10 MESSAGE FROM THE EDITOR 13 FOOD - TRAVEL 5TH FLOOR
18 MOST VALUABLE PRODUCTS
22 RECIPES FROM GIADA DE LAURENTIS’S KITCHEN
30 SECRET TO USING GARLIC
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MAST EDITOR-IN-CHIEF LUIS RIOS DESIGN DIRECTOR LUIS RIOS FOOD EDITOR LUIS RIOS ARTS & CULTURE EDITOR LUIS RIOS RESEARCH EDITOR LUIS RIOS WIKIPEDIA ART, PHOTO, AND PRODUCTION GOOGLE IMAGE SEARCH, PINTEREST, FLICKR PHOTO DIRECTOR LUIS RIOS
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SOCIAL MEDIA COORDINATOR INSTAGRAM CONTRIBUTING WRITERS COPY AND PASTE CONTRIBUTING ARTISTS CREATE OUTLINE PRODUCERS INDESIGN FIDM 5TH FLOOR PRODUCTION/ PUBLICATION DESIGN WI2017
919 S Grand Ave, Los Angeles, CA 90015
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M
essage from the
Editor I
believe that everyone shares in the love for food, and that we are all constantly looking for the next best bite to eat. We seek the to give ourselves the joy of a child going to McDonald’s and ordering a happy meal. However, we are no longer kids so we venture out trying to find bliss in every bite to eat. Now that you have picked up a copy of Plate, you will be happy to know that we have taken the grunt work out of finding that happy meal toy and simplified it so that even now you can dine with a smile. We do this by collectively gathering information from sites like Yelp, Instagram, facebook, ect... Then, we go out and see what all the fuss is about. We
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do this not only to save you time and money, but to make a difference in the way we all dine out. I am one of many who enjoy the night life here in Los Angeles and as such, I like many am always on the hunt for the next best place to eat or hang out with friends and family and have a few drinks.
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AD
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food • travel • 5th floor
Hungry? • by Author Luis Rios • Photographed by Luis Rios
Grr... thats the sound of your stomach reminding you that you’ve been browsing the web way too much pertending that you’re working. Come on... everyone knows that you don’t do that much in the office, but that’s not the point. The point is that you need to feed your appettie, much like the tomagochi pet that you forgot to feed as a kid and the damn thing died.
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food • travel • 5th floor
Carlsbad, California. • by Author Luis Rios • Photographed by Luis Rios
S
o you’re traveling to San Deigo from Los Angeles, but you need to make a pit stop, do you know where to eat? Carlsbad, is slowly becoming the new hidden gem in the Oceanside area simply because of the amazing food, atmoshpere and low prices that make you feel like a boss on a bums budget. There is a good reason why Carlsbad is called “The Village by the Sea.” This small, affluent community about half way between San Diego and Los Angeles has the charm of an old European city and the atmosphere of a typical Californian coastal resort community. With seven miles of fine white sandy beaches and the perfect climate, the city is a popular weekend destination and a great place to party on the weekend. Boasting an array of shops, restaurants, hotels, and many other services, Carlsbad Village is the heart and soul of Carlsbad. It is located in the downtown commercial area of Carlsbad and is easily accessible on foot, which is, in fact, the best way to explore the area and all it has to offer.
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food • travel • 5th floor
The 5th Floor
Windows Into Design FIDM’s 5th floor windows celebrate the work of Peit Mondrial. • by Author Luis Rios • Photographed by Luis Rios While still in Holland during World War I, Mondrian helped found the group of artists and architects called De Stijl, and it was during this period he refined his style of abstraction even further. Composition with Color Planes shows his break with Analytic Cubism and exemplifies the principles he expressed in his essay “The New Plastic in Painting.” Here, Mondrian has moved away from the Cubist palette of ochres, grays, and browns, opting instead for muted reds, yellows and blues - a clear precursor to his mature palette that focused on primary colors. The blocks of color float on a white ground and no longer reference a physical object in nature such as a tree or building, while all reference to illusionistic depth has been eliminated. The composition is based on color and balance and gives even weight to all areas of the picture surface, moving
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toward the precise balance of his mature canvases. Mondrian’s path toward pure abstraction. Here he has eliminated diagonal and curved lines as well as color; the only true reference to nature is found within the title and the horizontal lines that allude to the horizon and the verticals that evoke the pilings of the pier. The rhythms created by the alternating lines and their varying lengths presages Mondrian’s mature dynamic, depicting an asymmetrical balance as well as the pulse of the ocean waves. Reviewing this work, Theo van Doesburg wrote: “Spiritually, this work is more important than the others. It conveys the impression of peace; the stillness of the soul.” Mondrian had begun to translate what he saw as the underlying ordered patterns of nature into a pure abstract language.
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Kitchen Essentials
MOST VALUABLE PRODUCTS
It’s five o’clock and the kids are hungry, their calls for hunger and attention are getting to your last nerves; However, they’re your kids and you have to feed them (thanks a lot Obama) but do you have the tools in the kitchen to pull of an amazing meal for you and your family, and that annoying kid that lives in the neighborhood that always finds a way to your dinner table? (Seriously who invited him)
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1. Wood cutting board Because you don’t what to get crap everywhere, even though you will. 2. Utensils You know... all that stuff that goes into that drawer that makes it imposible to open. 3. Mixer Nothing else says Iron chef more than this, but you’ll probably only use it once.
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4. Collinder Makes a S#$%^ bowl for cereal in the morning, but an amazing helmet. 5. Blender We all know you stopped making those healthy shakes, just stop pretending you do yoga and we can move on.
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6. Kettle Making coffee has never been so easy, just flip the switch and presto hot water. 7. Knife set We all know you grab the big knife once in a while and pretend you’re playing fruit ninja, but don’t worry we wont tell anyone.
8. Microwave The holy grail of kitchen items, when in doubt Nuke it.
9. Pots/Pans Again, you will only use one so put the rest in a cabinet that when you open they all fall out.
Hall of Fame This brave little thing gets its own section as it will aways come to your aid in your greatest hour of need. In the morning making a bunch of Eggo waffles or just popping in a few pop tarts for that quick adult breakfast. All we have to say is, “YOU DA REAL MVP.”
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LADY AND THE TRAMP.
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GiadaDeLaurentiis
•PHOTOGRAPHEDBYJEFFLIPSKY
A
n inside look at one of Food Networds most popular stars. Giada De Laurentiis has built herself a little empire based on home cooking and her wholesome appearance. But not everything in her life is as wholesome as it looks. We did a little digging and found...
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Giada De Laurentiis recently got back from Florence, Italy, after filming season two of her show Giada in Italy, and we’ve got the behind-the-scenes scoop! If you’ve ever wondered what a day in the life of the Italian chef is really like, keep reading to find out — straight from the source. Giada will take you through a typical day from 6 a.m. to 8 p.m., complete with the best Italian breakfast, mother-daughter time with Jade, and plenty of sneak peeks captured on her Snapchat. Read on to see what Giada had to say about each part of her day, and be sure to watch the premiere of Giada in Italy on Food Network on July 31 at 12 p.m.
“I love my espresso in the morning.”
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1.
Set a pizza stone or heavy baking sheet in the bottom third of the oven. Preheat the oven to 550, allowing at least 30 minutes for the stone to heat.
2.
On a lightly floured work surface, roll 1 ball of dough into a 6-inch round. Turn the edges of the dough up slightly to form a lip, then stretch the dough out to a 10-inch round. Transfer the dough to a lightly floured pizza peel or upside-down baking sheet.
3.
In a food processor, pulse the tomatoes with the basil, garlic and olive oil until finely chopped. Season with salt and pepper.
4.
Spread half of the tomato sauce on the pizza dough to within 1/2 inch of the rim. Slide the pizza onto the hot stone and bake for 5 minutes, or until the sauce is slightly dry and the crust is lightly golden. Remove the pizza from the oven, scatter half of the mozzarella over the top and return to the oven. Bake for 4 minutes longer, or until the cheese is bubbling and the crust is golden and crisp. Let the pizza rest for 5 minutes before cutting into wedges or squares. Repeat with the remaining dough, sauce and cheese to make the second pizza.
Her television shows Everyday Italian, Giada at Home, and her appearances on The Next Food Network Star, the mogul has authored numerous cook books, contributes to The Today Show, and has a range of cooking products available only through Target. How much money does all of this earn her? Well, her net worth ranges somewhere between $15 to $20 million, depending on the source. And it’s a good thing she has all that money because… Her Divorce Cost A Lot of Dough According to TMZ, she and her ex-husband never signed a prenuptial agreement, so Thompson gets half the money she earned from various book advances that are still in the works. Also, Thompson gets to keep their $3.2 million Pacific Palisades home, which contains $300,000 in furnishings and art, and $9,000 a month in child support, along with numerous other financial windfalls.
Fortunately for her, she kept her brand, GDL Foods, Inc., and doesn’t have to pay spousal support. That settlement still might’ve been a bit hard for her to swallow. Maybe she had the dump bucket handy? In November 2015, De Laurentiis opened up to Dr. Oz’s magazine, The Good Life, saying, “It was a very difficult time. I don’t have the answers; I’m figuring them out as I go. I’m also afraid, like many other women who go through this, and men, too, for that matter.” Regardless of just how her split with Todd Thompson went down, that’s definitely one sentiment that everyone can agree with. “I think that the pain was so raw for so long that I just felt like I couldn’t [even talk about it],” she said. “I think that everybody takes their time to get over whatever it is they need to get over.” Now, Giada says she’s finally seeing the light at the
“It was a very difficult time... I’m figuring it out as I go along.”
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“Cameras start rolling. The kitchen overlooked the Ponte Vecchio and had one of the most beautiful views of the city. . . . �
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o what’s next for the famous chef? She will start shooting her “Giada in Italy” series for a month in Italy, which she believes will continue her quest in moving forward. “I think when you go back to your roots it just reboots you no matter what and gives you more inspiration to move forward and to do more creative thing,” she explained. She’s also started working with Triscuit, which sort of exemplifies how she’s hoping to simplify things not only in cooking but also in life. “My entire brand is based on the philosophy that simple ingredients make such a difference,” she explained. “And for me, what makes sense with Triscuit is because of their heritage and because it was started by an entrepreneur 100 years ago, and it’s still here today. It’s still the same cracker, and it’s still very basic with three ingredients and when you think about it, it’s so simple.” She added, “Sometimes I think we over-complicate things in this life, and it goes in everything that we do—it’s not just our food. We overcomplicate everything that we do. We overthink it. But if we just go to the core of what things are. The core is the same for everything.”
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f you ever watched an episode of Giada De Laurentiis’s wildly popular Food Network show Everyday Italian during the glory days of Ina, Bobby, and Emeril), you’d never know the Italian chef was a self-described “very shy young lady” who would rather have lived in a dark hole than cook on network television. Our latest podcast guest opens up about her “horrible” first season of Everyday Italian, (sorta) competing with Ina, and dealing with fans who seem to really want to touch her.
Her First Cookbook Editor Threw Mad Shade When De Laurentiis was shopping around her first cookbook in 2005, the first editor she met with told her, “Just so we’re clear here, you’re never going to sell as many books as Ina Garten.” De Laurentiis made a mental note to herself (“I’m going to prove your ass wrong”) and sold out of copies during pre-sales. During her first book tour, she ended up signing
cookbooks by Bobby Flay, Ina Garten, and Rachael Ray—but not her own.
Sometimes Adoring Fans Can Be a Bit Too…Adoring De Laurentiis spends a lot of her job interacting with her fans and restaurant guests. Her one gripe: when people get a little too touchy-feely with her after a few cocktails. “I don’t know that they touch Gordon Ramsay or Jean-Georges [Vongerichten] as much as they love to hug and touch me,” she says. “That’s where it gets a little tricky.”
She Sends Undercover Diners Into Her Restaurant To make sure the service and food at her restaurant Giada is top-notch, De Laurentiis occasionally hires secret diners to go in, have a meal on her, and report back. “I can’t fix it unless I know,” she says.
Her First Season of Everyday Italian De Laurentiis initially turned down Food Network’s offer to give her a show. “[Food Network] was a joke! There were like two chefs on it and they wore hats and it was weird,” she says. “I didn’t want to embarrass my family, to be honest.” But eventually she agreed, and filmed a self-proclaimed “horrible” first season. “I was so, so goddamn nervous because I had never been in front of the camera alone,” she says. “I was like, who am I talking to? Who is this?”
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LITTLE KNOWN SECRETS TO USING GARLIC IN TH E ITCHEN
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The dos and don’ts of cooking with garlic It’s a flavour powerhouse that adds a lot of benefits to your food —if you use it correctly.
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Garlic is a superstar ingredient that gives us a nutritional punch and adds wonderful flavour to many recipes. As an allium, it’s also in the same family as onions, chives, shallots and leeks. Cultivated for the distinct flavour of its bulb, it’s high in vitamins B6 and C, and contains several minerals including magnesium, potassium and calcium.
What to buy As garlic is available year round, there isn’t a distinct season when it looks its best. When shopping, choose plump, firm bulbs with tight cloves. Bulbs that appear drier, where the skin easily falls off, are likely old. If you slice open your garlic clove and notice that there is a green stem inside, this indicates that your garlic is sprouting and past its prime. Some find this green stem to be bitter and pungent, but it’s still okay to use the clove — simply remove the green stem prior to cooking. In the spring and summer months, you can look for locally grown garlic at your farmers’ market. This variety is usually much firmer and tends to be slightly milder in flavour.
Handling 101 When garlic is chopped, the release of sugars and oils can make for a sticky exterior, and this sometimes makes it difficult to work with. If you don’t like handling garlic, a garlic press is an excellent solution; they’re a little more work to clean, but they quickly produce evenly minced garlic.
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What to do with garlic 1. Roast. Roasting garlic is one of the most delicious ways to enjoy it. This process mellows the pungency of the bulb and releases the sugars, giving it a rich caramel flavour. For the ultimate in roasted garlic try our chicken with roasted garlic. Garlic can also be roasted whole. To do so, slice off the top of the head of garlic and drizzle it with olive oil. Season with salt and pepper and wrap with foil. Bake at 350F for approximately 40 min. Once the roasted garlic has cooled, simply squeeze the bottom of the head of garlic and the roasted cloves will pop out. 2. Eat it raw. Many people are afraid of raw garlic due to the fact it’s often overdone in recipes. However, with the right balance of acidity and seasonings, the addition of raw garlic can be fragrant and pleasant, such as in our homemade salsa verde.
What not to do with garlic 1. Burn it. Burnt garlic has a very distinct, bitter and unpleasant taste. To prevent burning your garlic when cooking in a frying pan, always add it towards the end of your process. Garlic can act as a great addition to a grilling marinade, but since it burns easily (especially on the grill), it’s best to use whole crushed cloves when mixing your marinade, removing them before you start grilling. 2. Overuse it. While many of us enjoy garlic, it’s also an ingredient that is often overused. Some say that if you can taste it, there’s too much in the recipe. While I disagree with this, garlic should be used wisely as too much overwhelms the dish, masking the other flavours. And one more thing! Is your ivory-coloured garlic is suddenly a blue-green colour? When garlic is minced in it’s raw form and comes into contact with an acid (lemon juice, vinegar), the acid begins to break down the garlic, changing its composition. This alteration creates a reaction with garlic’s amino acids and a blue-green colour results. (This colour change is harmless, except to the appearance of your dish.) 34 PLATE Magazine
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For the Apple, waits to be enjoye
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