Grand Central Market

I live in downtown LA.  When I first moved here two years ago, at first glance there didn't seem to be many options for grocery shopping in DTLA.  After a bit of walking around and exploring, I discovered that I was wrong.  Yes, there aren't many big chain monopoly type grocery stores that everyone across America is used to seeing on every suburban corner, but there are a few other really good options.  There's only one Ralph's on 9th and Flower, which, I might add, is one of the best Ralph's I've been too.  They have a great gourmet cheese selection and I've even been able to get bone marrow on occassion, but there is only ONE in all of DTLA.  Another great place to get some inexpensive produce and pick up a snack is Grand Central Market.  This place has become my go-to on a weekly basis for basic produce and spices as well as grabbing a savory snack like pupusas at Sarita's or tacos at Ana Maria's.  Grand Central Market has actually been featured and used for a challenge on Top Chef.  It's not exactly an "open-air" market in that it is still somewhat enclosed in a building between Hill and Broadway on the corner of 3rd St.  There is an open seating area outside of the building where you can get some food at Flander's Frittes, a new location for the locan organic restaurant that started in Silverlake.

BBQ Pork Hash with over medium eggs and Brioche toast at Flander's Frittes

B.L.T.A.C. at Flander's Frittes

Lamb burger special with spicy fries at Flander's Frittes

Kale and caramelized apple salad topped with a fresh slice of tomato at Flander's Frittes

When you walk inside you walk into a real mercado in LA.  There are various stalls of grocers selling produce, meat, seafood, and spices.  There's also plenty of food stalls and tables for a yummy lunch.  The two stalls that always have long lines are Sarita's Pupuseria and Ana Maria's.  The produce is CHEAP!!!  We're talking 4lbs of Roma tomatoes for $1 cheap and a pint of blueberries for $0.50.  You might have to be careful picking because they may not be the best looking veggies but they are just as good as the big chain grocery stores.  This is not confirmed, but I've observed the people working at the produce stalls unload boxes of produce that they probably get from other grocers because of some defect.  For example a box of tomatoes is unwanted because of a few bruised or bad tomatoes.  These grocers get those unwanted boxes and pick out the bruised or damaged produce with lightening speed then sell it at extremely low prices.  I LOVE THIS!  By buying from these grocers, I feel like I'm doing some small part in supporting the local economy while also reducing waste.  Grand Central Market has become a part of my weekend morning routine.  Downtown is also so quiet and peaceful on the weekends, it's a wonderful time to wake up, take a walk to the market, pick up some groceries, get some good eats, and walk back.  Urban living with a small town feel.

Book Review: Plenty

Silviebursts gave me this wonderful book for Christmas and it's not only been a great read, but also a source of inspiration.  I share the same sentiments as Yotam Ottolenghi regarding vegetarianism.  In the introduction he makes a caveat that he is not by any means a strict "vegetarian" or a vegetarian at all.  He is merely a chef who loves all food from a wide variety of cultures and a multitude of ingredients including a plethora of grains, produce, and spices that prove to be anything but dull.  My aim is simply eating healthy and well without cutting out animal products altogether, and focusing on a more balanced and conscientious way of eating that incorporates the vast wealth of ingredients that can be found these days.  The recipes are simple and easy to follow with a sufficient amount of food porn to make a mouth moist with anticipation.  This book was given to me at a perfect time when I was feeling a bit tired of the same cooking techniques and vegetable combinations that I use on a regular basis.  The Stuffed Portobello with Melting Telaggio are a total crowd pleaser and I can't wait to try making the Saffrom Cauliflower!