All is Fare in Love & Food: Kyle + Bobby
The delightful duo and handsome couple behind some of your favorite design and lifestyle blogs (The Fox is Black and LA I'm Yours.) Kyle and Bobby dish on their favorite foodie spots and the meals that brought them together!
What was the first meal you shared?
The first meal we ever shared was technically on our first date: we had sushi at the now bygone Niko Niko. That was our spot! The first *home cooked* meal that we had was Lemon Chicken with Potatoes and Gremolata from the cookbook Time For Dinner (which is my FAVORITE cookbook of all time: a must own!)
It was too much food for two people but it was certainly a special feast.
Who cooks and who cleans?
Kyle cooks ninety percent of the time and Bobby cooks the other ten percent of the time—but we both love doing it! Whoever cooks typically doesn't have to clean or is given the household ultimatum: would you rather clean the dishes or take the dogs for a walk? It's a tough one to answer when you are in a food coma.
Kyle: I really love this Spiced Wine Winter Sangria that Bobby makes. He doesn't cook that often but he does make that for every party we have (and usually puts a ton of champagne in it).
Bobby: I love the Tarragon Mustard Chicken Salad (borrowed from Ina Garten) that Kyle makes.
Local Artisanal treat of choice?
This is very tough so we're giving a little list: any of Heidi's Salsa, Coldwater Canyon Provisions' Strawberry Rhubarb Jam, Compartes' Almond Lovenuts, Sprinkles' Red Velvet Ice Cream, and—Duh.—Sriracha.
Favorite foodie destination ?
Create dueling recipes with an item from the box. Check out the ingredients and each choose one and tell us what you would make!
Inadvertent Cassoulet (AKA Fancy Franks & Beans...because I didn't actually know I had made French peasant food until serving)
1 bag of Rancho Gordo Ayocote Blanco Beans
2 tsps. of SoNo Trading Company Whole Grain Mustard
1 spoonful of All Spice Cafe Chipotle Olive Tapenade
1 can of diced tomatoes
2 cloves of garlic
mildly spicy Italian sausage
1 cup of white wine
1-2 cups chicken broth
3 bay leaves
parsley, tarragon, & oregano
First, you need to have soaked your beans over night (otherwise, this will not work, we learned that the hard way!) Anyway, using the oil sauté two garlic cloves and the onion, diced. Once the onions are translucent, dump in a cup of wine and a cup or two of broth in addition to the beans, a can of diced tomatoes, two teaspoons of mustard, and twine bound herbs and Bay Leaves. Salt and pepper it and let it reduce for ten minutes and then cover and simmer for twenty minutes. Add in the sausages and simmer on medium heat for ten minutes/until the sausage is cooked. Plate the beans and sausage in bowls and fry eggs softly and place atop of the beans. Place a spoonful of tapenade on the egg and serve! Bobby’s (1st) Recipe:
Carrot & Hen Mushroom Mélange
1 knob of butter
1 clove of garlic, finely chopped
1 package of hen of the woods mushrooms, roughly chopped
4 heirloom carrots, roughly chopped
3 scallions, finely chopped
2 cups of chicken stock
2 tablespoons SoNo Trading Company Whole Grain Mustard
Heat butter and garlic in a nonstick pan over medium-high heat. When butter is melted and before the garlic is browned add in the carrots, mushrooms, and scallions. Mix for a few minutes then add 2 tablespoons of whole grain mustard and the 2 cups of chicken stock. Once fully combined turn heat down to medium-low and cover, allowing the flavors to meld. Add salt and pepper as desired.
Let simmer for 5 to 10 minutes, then serve as a fresh tasting appetizer.
Cheesy Blanco Beans with Baked Chicken
1/2 package of Rancho Gordo Ayocote Blanco beans, finely chopped
1 cup manchego cheese, finely chopped
4 basil leaves, finely chopped
1 sprig of rosemary, finely chopped
1/2 a shallot, finely chopped
1/2 small carton heavy cream
1 cup of chicken stock
6 chicken breasts
1/2 cup All Spice Cafe Chipotle Olive Tapenade
Drizzle of olive oil
Soak beans overnight. Take half the package of soaked blanco beans and put them in a food processor, chopping them to a risotto like consistency. After that chop up your cheese to a fine consistency so that it melts easily. Finely chop your basil leaves, rosemary, and shallots.
In a large sauté pan add heavy cream, basil, rosemary, and the shallots over a medium-high heat. Let simmer and then mix in the blanco beans slowly. Once properly mixed add in chicken stock to keep the beans from drying out, adding more if needed. Add salt and pepper to taste. Let simmer for 15 to 20 minutes, allowing for flavors to meld.
In a baking pan coat the chicken breasts with the chipotle olive tapenade and a bit of olive oil, covering well. Note: the tapenade is already salty so avoid additional salt. Heat the oven to 375º and bake for 20 to 30 minutes, flipping occasionally.
Plate a hearty smear of cheesy beans onto the plate and place the chicken right on top. Enjoy!
LA, I’m Yours / @LAImYours on Twitter/Instagram
The Fox is Black/ @TheFoxisBlack on Twitter/Instagram