Welcome to WGCA's Neighbors For Neighbors. The following recommendations and info on this page are sent in by your neighbors.
LIVE WELL !
If you have anything to share, send us the info as well a link if you have it. (see bottom of this page)
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The Six It's the new hot spot for lunch as well as dinner. Amazing food! Tell Jake you're a Westwood Gardens Resident!
Hoboken/Matteos It's been a neighborhood institution and Sinatra's hangout.
On Westwood Blvd. north of Pico.
Isola Dolce .. Is a bit out of our neighborhood but this cafè has great bread and sandwiches as well as deserts and gelato. It's on Robertson just north of Hamilton High School.
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Mondo Gelato on pico west of westwood blvd .... they have great home made gelato!
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Kay 'n Daves on Pico has a $2 fish taco night on Tuesdays! There may be a line but it's well worth the wait.
www.kayndaves.com
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We love going shopping at
Surfas in Culver City for unique foods and kitchen stuff!
www.surfasonline.com
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You won’t find this recipe anywhere else! It’s a closely guarded family secret.
Clam Chowder (clear)
1/4 lb salt pork
(or 1/2 lb bacon)
oil to sauté
2 med onions
garlic powder (use garlic salt if using bacon)
ground black pepper
4 med potatoes
12oz chopped clams (canned)
1/4 lb butter cut into pads
small bottle clam juice
3 bay leaves
fresh dill (or 1 tsp dry)
Score salt pork into squares then slice away from hide. Discard the
hide. Sauté the pork in oil until slightly brown. Chop and add onions.
Sauté until translucent. Add garlic powder (garlic salt if using bacon and
not salt pork) and pepper to taste. Peel potatoes and chop into small
squares, add to pot and mix. Add water to pot just enough to cover.
Heat to boiling, cover then simmer on med heat. Check after 15 minutes to
see if potatoes are soft but not too soft. Turn heat to very low and
add chopped clams, butter and clam juice. You may thicken with finely
crushed oyster crackers if desired. Add bay leaves and dill and let
simmer for 15 minutes. Remove bay leaves.
This is my father’s recipe, sort of an Italian meets New England
fusion. It could be made at a clam bake or a firehouse or at home when family
comes to visit. A big sturdy covered pot and a good knife is all he
needs. He doesn’t prepare the ingredients ahead of time but rather as he
goes along so timing is key. The amounts of the spices are “to taste”.
No real measuring is done. This is a rather light recipe that also
reheats well so making a nice big pot works fine.
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I like this recipe video
"How to make a real Carbonera" (as soon as I figure out what guanciale is….)
How To Make A Real Carbonera
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Here is a great
guacamole that’s easy and won’t turn brown at the end of the game.
2 ripe avocados
juice of 1 fresh lemon
2 tsp fresh garlic finely chopped
2 tsp fresh cilantro finely chopped
1 tbsp fresh red onions finely chopped
1 tbsp pre-made (but fresh) tomato salsa
1 tbsp Trader Joes Salsa Verde (green, mild)
2 pinches kosher salt
scoop and mash avocados, then combine the rest of the ingredients.
Let stand 15 mins covered in the fridge.
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If you have anything to share, send us the info (as well a link if you have it) by way of our
"contact us" page. You can also send an email to westwoodgardens@gmail.com . Include your first name and street if you would like.
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The recommendations, hints, recipes and links listed on this web site are for
your information only. The WGCA may not necessarily
endorse or stand by the claims and information
provided on other sites.
