Jamie-Lynn Sigler dines out with her fiancé Cutter Dykstra
She gave birth three weeks ago and is looking fit and well.
Being a new mum sleepless nights and on the go 24/7 can take its toll on you and as Jamie tweeted “First night out to dinner. Asked for the check during appetizers.”
“Great Italian food in a great location!” – Reviewed 7 September 2013 – We drove from Las Vegas and stayed in LA again for a few days. We visited Sunset Plaza and after parking a short walk away found a real gem of an Italian restaurant, Cafe Med. We could not stay away! We tried various pasta dishes and chicken dishes and all were fantastic. The staff are great and watching the various expensive cars driving was a plus. Eat inside or out and the food is very reasonably priced.
You must try it!
Soft Mozzarella Poached with Tomatoes and Basil
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, crushed
- 3 lb. tomatoes (fresh or canned), peeled, seeded, chopped, and drained
- Salt and freshly ground black pepper
- 6 small balls fresh buffalo mozzarella cheese (about 3 oz. each), drained, at room temperature
- 1/2 cup fresh basil leaves
- Sprigs of basil, for garnish
- Crusty bread, for accompaniment
TIP: If buffalo mozzarella is unavailable, try using fresh cow’s milk mozzarella. If the mozzarella you purchase are larger than 3 oz. each, cut them to size.
Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, until the garlic is golden, about 2 minutes. Remove the garlic and discard. Decrease the heat to medium-low, add the tomatoes, and simmer until the tomatoes soften and begin to liquify. Season to taste with salt and pepper. Let cool for 10 minutes. Puree in a blender until smooth.
Twenty minutes before serving, bring the sauce to a simmer in a large saucepan over medium heat. Place the mozzarella in the sauce so that it is half submerged. Remove the pan from the heat and let sit for 6 to 8 minutes.
In the meantime, cut the basil leaves into thin strips.
To serve, place a piece of warm mozzarella on each plate. Stir the basil into the sauce. Spoon the sauce around the mozzarella. Garnish with the basil sprigs and serve immediately with the bread.
- 1/4 cup extra virgin olive oil
- 1/4 cup basil (freshly chopped)
- 1 lb mozzarella balls (ciliegine)
- kosher salt
- black pepper
- 1 pt cherry (grape tomatoes about 2 cups)
- 3 tbsps balsamic vinegar (regular white or golden)
- Combine the oil and basil in a bowl. Add the mozzarella and season to taste with salt and pepper. Cover and let marinate for at least 30 minutes in the refrigerator.
- Add tomatoes and vinegar to the mozzarella and toss to combine. Season to taste with more salt and pepper if desired, and serve immediately
Saffron Risotto with Sausage
Any rice dish that is described as ‘milanese’ usually contains some saffron. Saffron rice is in itself a very delicate dish; the addition of luganega turns it into something rather more substantial. Luganega is fresh pork sausage that is sold by length (its name derives from the Greek ‘lukanika’). This typically Lombardian or Milanese product was usually made in the winter months when the household pig was killed, but nowadays it can be found all year round. It is made in a very long intestine 3cm (1 1/4 inch) in diameter. You can use coarsely minced fresh pork instead, so long as you season it well.
300g (10 1/2 oz) luganega pork sausage, or fresh minced pork
4 grates of nutmeg (optional)
2 sachets powdered saffron, or 10 saffron strands
1 small onion, finely chopped
2 tbsp olive oil
55g (2 oz) butter
75ml (2 1/2 fl oz) dry white wine
350g (12 oz) risotto rice
1.7 litres (3 pints) beef stock
115g (4 oz) Parmesan, freshly grated
Salt and pepper to taste
Remove the sausage skin and break the meat into pieces. If you are using fresh pork, season it with pepper, salt and nutmeg. If using saffron strands, toast them for a few seconds, but be careful not to burn them. Reduce them to powder.
Fry the onion in the oil and half the butter, then add the sausage meat or the seasoned minced pork. After the onion has turned golden and the meat has browned, add the wine. Let this evaporate for a couple of minutes before pouring in the rice. You start to add the hot stock when the rice has absorbed all the butter and oil and when it begins to stick to the pan. Proceed now as for the basic risotto method, adding more salt, pepper and the saffron as you progress.
When the rice is al dente, incorporate the remaining butter and half the cheese. Serve with the rest of the grated cheese on top.