Horses is an amazing restaurant in LA (sexy vibe, great food and people watching) but reservations can be challenging so I decided to throw my own Horses party - crayons, martinis and all! Sharing some of the recipes inspired by my favorites that are mostly gluten and dairy-free:
Vegan Chickpea Caesar Salad (The Horses version is made with endives)
Salmon Tartine (version of the Salmon Lavash)
Baked Spicy Vodka ‘Nduja Pasta (version of their off-menu Herman Pasta)
Cast-iron Burger & Crispy Smashed Potatoes (version of their burger + fries)
Making the pasta is a MUST! Though it most definitely contains real cheese.
The pretty glasses are from Space of Time – such a good gift.
Salmon Tartine (Dairy & Gluten-free)
5-6 oz. smoked salmon (I get mine from Nordic Catch)
4 pieces seed bread (or bread of your choice)
Vegan non-dairy cheese or cream cheese (I used Misha’s Kind Foods)
2 tbsp chives
Handful of watercress Sprigs
Toast the bread
While bread is toasting, chop the chives
When bread is toasted, add the cream cheese and top with salmon, chives and watercress sprigs (you can dd caviar to feel extra fancy)
Baked Spicy Vodka ‘Nduja Pasta (Gluten-free)
Recipe slightly tweaked from Serving Dumplings
1.25 - 1.5 cup (10 - 12 oz) pasta (We used GF corn rigatoni)
2 tbsp olive oil
4 garlic cloves, grated
1 tsp each: salt, black pepper, dried oregano, dried thyme
½ cup double concentrated tomato paste
1/3 cup vodka
1 cup heavy cream
¼ cup (or 3 - 3.5 oz) 'nduja sausage. Add more if you want it more spicy. (‘nduja is a bit hard to find but they should have it at specialty butchers. I got mine at Gwen in Hollywood).
1 tbsp calabrian chili in oil or 1 tsp crushed red pepper (optional)
3 tbsp grated Parmesan
1/3 cup GF bread crumbs or Nut Crumbs
Preheat oven to 350°F
Bring a large pot of salted water to a boil and add pasta
Cook pasta slightly before it’s al dente since we will be baking it. Scoop up ¼ cup of water to save and drain pasta
While the pasta is boiling, prepare the sauce
Heat oil in a cast iron or oven-safe skillet over low heat, add garlic, calabrian chili and cook for 1 minute
Stir in spices, add tomato paste and increase heat to high
Stir consistently and cook for about 2 minutes
Stir in the ‘nduja sausage and cook for 1 more minute
Add the vodka, stir and simmer for 2 minutes on low
Pour in the cream and bring to a simmer
Stir in parmesan, add the pasta and ¼ cooking water, toss to combine
Stir until sauce thickens
Add bread/nut crumbs and more parmesan (optional)
Place pasta in oven for 15-ish minutes or until you get a slight crispness almost like a baked ziti
Add more parmesan and serve!
Cast-Iron Cheeseburger (Gluten-free & Dairy-free Optional)
8 oz. grass-fed ground beef
Salt, pepper, garlic
Violife Cheddar Slices (Can also use raw goat cheddar if you have issues with dairy)
2 GF burger buns or butter lettuce
In a bowl, combine ground beef, salt, pepper and garlic and form into two 4 oz. patties
Preheat the pan over medium high heat then place patties in pan cooking 3-4 minutes on each side. I keep the lid on the cast-iron pan for this.
When you flip the burger over, place the cheese on top of the burger and cover with lid. Vegan cheese takes longer to melt.
Remove from the pan and cool for a few minutes before placing on top of the bun or lettuce. Add the white onion and condiments of choice.
Crispy Smashed Potatoes via Cookie & Kate