Mariet’s Bean Salad

So I come home one day from a catering gig, and my mom was so excited about a new recipe she came up with recently. She looks at me with big eyes, nephew on hip, and says, “Look what I made today! It was so good everyone loved it. You should make this for your next event.”

So of course I did and what do you know? Everyone loved it. So credit to my mama for this delicious and very easy salad.

Serves 6-8 people

Ingredients

. 2 – 15.5 oz can of red kidney beans, rinsed

. 2 – 4 oz can of sliced mushrooms, rinsed

. 1 onion, thinly sliced

. 1/2 bunch of Italian flat leaf parsley, coarse chopped

. 1 tsp paprika

. 1 tsp dried oregano

. 1 tsp dried thyme

. 1 tsp salt

Procedure

1. Put all ingredients in a bowl and massage into the onions, mushrooms, and beans. Place in bowls and serve.

Simple Berry Salad

Berries and summer go together like peanut butter and jelly. They are so refreshing to snack on under the hot California sun. I have a really simple recipe that I like to make. Let me repeat: It’s SO SIMPLE.

Ingredients

. Raspberries
. Blackberries
. Blueberries
. Julienned fresh basil leaves
. Juice of 1/2 a lemon
. Powdered sugar for garnish

Procedure

  1. Put all berries in a bowl and mix in the basil with the lemon juice.
  2. Garnish with some powdered sugar and a fresh edible flower (optional).

Photo by: Hayley Boomhower and Sean Rea

See how simple? Try it out, taste it, and leave a comment!

Anush

 

Talin’s Table Spring

This weekend was incredible. First of all, the Agenter’s house is amazing. A house they built in the hills of Somis with an incredible view and high ceilings. I had a dream to one day be hosting in Somis and it actually has begun.

I had an amazing group come to my Spring table. Local chefs and business owners got to be the ones to dine and have an experience that I hope they would never forget. My menu included Armenian delicacies like a bulgar wheat salad called Eech and even my favorite flatbread called Manaeesh.

I even shared a small sample of my favorite Extra Virgin olive oil from Lebanon for each of them as a thank you for coming to dine at my table.

The table was set with fresh white roses picked from the Agenter’s yard. I added small vases of fresh herbs picked from Nani’s garden- like mint, rosemary, and thyme. It’s always a nice touch.

Everyone enjoyed everything on the menu. It was a spring menu with fresh and bold ingredients. The Eech salad layer on a baby romaine leaf, making it crisp yet filling.

My favorite, and I think most of the crowd would agree, was the tagliata di manzo. I bought my filet mignon from The Ventura Meat Company. These guys are AMAZING and really sweet. The owner, Michael, is filled with an endless amount of knowledge about meat and how to cook it well. If you don’t have a butcher, this is the place to become your new shop. I prefer buying my ingredients from specialty shops like his. You get the quality for the best price.

I ended the experience with loquat sorbet. With a lot of help from my mother, we peeled the loquats straight from our tree and made a sorbet. This was my favorite to make because I spent so much of my pastry training doing gelato with Chef Massimiliano Carrara, who was a guest at my table. He liked the gelato- i passed the test!

I personally felt so blessed at this Talin’s Table. Every person felt their value. I love people, and this is why I do what I do. You are so worth it.

Carrara Pastries

So, I’m starting a new blog series every Friday for those of you that like to go out and try new restaurants. I am so excited to share my favorite places and would love to hear your thoughts about these places too!

CARRARA PASTRIES

476 West Los Angeles Ave.
Moorpark, CA 93021

So, for my first favorite place post I am writing all about Carrara Pastries… of course! I started going there as a regular customer, and finally I have had the honor of working there. It has been an amazing journey so far.

Carrara Pastries is owned by Chef Damiano and Chef Massimiliano Carrara. They are from a small town in Tuscany called Lucca. They have perfected the ability to make every guest feel as though they are a million bucks just by simply providing amazing food and attention. They have a delicious selection of traditional Italian pastries each one more beautiful than the other. You walk in and feel like you’re walking into Italy. As I make the gelato, the smell of the fresh baked bread fills the shop every morning. The pastries come out after being prepared that day. May I add, everyone is trained on how to make the most deliciously addicting cup of various coffee drinks. It is all so good.

My favorite pastry that I think everyone should try with a cappuccino or latte is the Sfogliatelle. It’s a flaky pastry filled with amazing ricotta cream and a hint of orange. That cream is like something I had never before tasted and it changed my world….seriously though.

My favorite panini is the Prosciutto Cotto. You get the perfect combination of salty from the prosciutto and creamy from the fresh mozzarella. Enough said. Trust me. Just try it.

If you want to have a little teaser to your meal, get the bruschetta trio. This trio has the classic tomato which is a pop of freshness, the mushroom and truffle cheese has a depth of flavor, and lastly the bell pepper brings all three bruschetta’s together.

The delicious salmon salad is a must if you’re craving a salad. The mango with salmon is a lovely and light combination, perfect for a salad.

 

So if you haven’t gone already, this place is a must try in the Moorpark area. And another plus is that there’s wine tasting every Friday night! Try it out and leave a comment with what you thought!

The Tasting Table

I’ve decided to start a new event series called, “The Tasting Table” It’s a six person invite only event and I cook a five course meal for my guests. Each guest has a comment card and writes their comments on the food and environment. I kicked off my first one on Friday and it was a great success!

The first course was a homemade cheese bruschetta mixed with olives and tomatoes. I included a side of Nani’s mortadella for a taste too.

The second course was my Talin’s Table special Fall salad. Wild rocket, apples, goat cheese, olives, topped with balsamic glaze.

The third course was basil ravioli filled with Nani’s three cheese mixture with a sage butter sauce.

The fourth course was quail wrapped in grape leaves with a demi-glace cream sauce.

The fifth course was an Armenian milk tart dessert topped with pistachios and a dollop of Nani’s rose pedal jam.

Everyone enjoyed each meal and I absolutely LOVED watching everyones faces and they ate the first bite of each meal. Some comments included:

Great, welcoming place to eat AMAZING food by Chef Talin!

SO GOOD.

Having the food being prepped next to us made dinner feel like an activity.

It’s like Pottery Barn in your mouth.

As my friends and family, if you are interested in getting an invite please email or text me to get on the waiting list- or even better, leave a comment below! Can’t wait to cook for you!