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Articles by Travis Lett
Roasted Prawns with Garlic, Parsley, Crushed Red Pepper Flakes & Lemon Recipe
12 fresh prawns, head and shell on 1⁄4 cup extra-virgin olive oil flaky sea salt freshly ground black pepper 8 cloves garlic confit, chopped, with some of the oil 2 tablespoons roughly chopped fresh flat-leaf parsley 1 teaspoon crushed red pepper flakes 1 lemon, quartered Chef's Note: I have found two good ways to reproduce this dish at home. The first is to heat a cast-iron frying pan in the oven on its hottest setting for 1 hour and then roast the prawns on it.
Persimmons with Greek Yogurt and Pistachios Recipe
Close Menu Icon Gjelina chef Travis Lett prefers Hachiya persimmons for this fabulously simple dessert (they’re the ones with the pointy shape). But don’t use them until they’re super soft and completely ripe; they taste unpleasantly tannic otherwise.
Lemon-Ricotta Pancakes
These are the best home-made pancakes I have ever made! They're so moist, and with the hint of lemon, it just makes the pancakes even more delicious. I have to say though, it did take me a while to make the batter, but it was well worth the time. It also takes a lot of bowls to make the batter, so be prepared. I also could not find chestnut flour, I looked at Whole Foods and at another high-end grocery store but had zero luck. I just ended up substituting regular flour.
Snapper Crudo with Chiles and Sesame
I make this all the time since I have access to very fresh fish I will say that it can be done in about 3 minutes if you take some help from the pantry. Chill your fish and serving plate in the freezer before you are ready, about 5 minutes is good. Remove the fish from the freezer and slice thin, in my case I use local halibut or white sea bass. Top with Siracha, a slice of Jalapeño or Serano, and drizzle with chili oil or sesame oil. Looks pretty and tastes great.
Slow-Cooked Short Ribs with Gremolata Recipe
Ingredients6 10” English-style bone-in beef short ribs (about 10 lb.)Kosher salt and freshly ground black pepper¼ cup coarse fresh breadcrumbs2 garlic cloves, finely grated1 cup chopped fresh flat-leaf parsley¼ cup grated peeled horseradish or 2 Tbsp.
Grilled Octopus with Braised Black-Eyed Peas
"Octopus simmered just until tender and then charred on a very hot grill is, in my opinion, the best way to handle this creature.
Charred Brussels Sprouts with Bacon & Dates Recipe
This dish is so popular (we sell about four hundred orders of it a week) that our cooks grumble when the first crates of Brussels sprouts roll in. They know that these tiny cabbages will soon dominate their days and nights. For this recipe, look for smaller-than-golf-ball-size sprouts that are firm and tight. Be patient and let them get a good char on the cut side, almost to the point of burning. It brings a toasty, nutty flavor that contrasts with the sweet dates and sharp vinegar.
Ricotta Gnocchi with Cherry Tomato Pomodoro Recipe
This tomato sauce made from extra-sweet cherry tomatoes is slightly indulgent but still doable in summer, when tomatoes are everywhere and growing out of control. The sauce takes on a silky texture that complements the pillowy texture of the ricotta gnocchi very well. This seems to be a dish that pleases young children as much as more astute diners.
Slow-Cooked Lamb Shoulder with Orange, Yogurt & Herbs Recipe
Pairing rich meats with a generous quantity of bright herbs cuts the fatty flavor. This is a radical idea for someone like me, who was trained to use herbs as garnishes rather than as a main flavor in a dish. This particular recipe was inspired by the Persian lamb stews I’ve had in L.A., made with copious amounts of herbs cooked with the meat. This tender, flavorful meat is great with crispy shallots and brown rice or served over couscous.
Grilled Jumbo Asparagus with Gribiche & Bottarga Recipe
Chef Travis Lett of Gjelina shares his spin on the classic Asparagus with Sauce Gribiche: This riff on Asparagus with Sauce Gribiche incorporates the lovely red mullet bottarga from my friends at Cortez Bottarga. Try to score the fattest jumbo asparagus possible in early spring; if you’re not seeing it, ask a local farmer if they have some extra jumbo or if they are willing to cultivate it. Big, fat asparagus really is ideal for this preparation.
Roasted Carrots with Cumin Yogurt
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Garlic Aioli BLTs
In a measuring cup, combine the vegetable oil with the olive oil. On a work surface, top the garlic with a generous sprinkle of salt and smash to a paste with the flat side of a knife; scrape into a bowl. Whisk in the egg yolk, 1 1/2 teaspoons of the lemon juice and 1 teaspoon of water, then slowly whisk in the oil mixture so the aioli thickens. Season the aioli with salt, pepper and the remaining 1 teaspoon of lemon juice.
Gjelina Pizza Dough
We like a puffed-up, pillowy pizza crust with a charred surface and a tender, chewy crumb. A combination of fine-milled, low-gluten 00 Italian flour mixed with a higher-protein bread flour helps achieve this result. The dough is mixed and allowed to rise in bulk, and is coated with olive oil while being turned at 30-minute intervals, to help achieve the elasticity and strength needed to be pulled superthin.
Grilled Apricots with Burrata, Country Ham and Arugula Recipe
Depending on the season, Travis Lett also makes this salad with plums, peaches, and pears.
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