Recipes from Dana Slatkin of Violet Bistro

When chef and “Beverly Hills Farmgirl” Dana Slatkin was opening her Cali-French bistro concept, cooking school and shop, Violet, in Westwood last month, she was not expecting to head straight into delivery and take-out orders only. Her team includes, executive chef Camden Hershberger from Bouchon Bistro Beverly Hills, who helped morph the menu to include fondue boxes, rotisserie chicken, and best-selling bake at home chocolate chip cookies. “This is what we thought the community was craving –happy, comfort food, and I’ve wanted to open a neighborhood gathering place for 25 years,” said Slatkin. Until they can fully reopen, take advantage of Violet’s free Zoom cooking classes and these three top recipes which would be great for Mother’s Day. 


Provençale Vinaigrette
4 garlic cloves, peeled
1?2 cup fresh parsley
1?4 cup fresh oregano
1?2 teaspoon lavender
4 teaspoons tarragon
3 tablespoons cabernet vinegar 2 teaspoons kosher salt 

11?4 cup olive oil
High-heat oil, such as avocado, sea algae or organic grapeseed oil
4 (6-ounce) filets salmon
Sea salt and freshly ground black pepper

1. For the Provençale Vinaigrette: In a food processor or blender, process garlic, herbs, vinegar, and salt until evenly minced. Pour oil, 1?4 cup at a time in a steady stream, until fully incorporated. Taste for seasoning and adjust if necessary. 

2. Preheat a cast-iron pan over medium-high heat. When hot, add a slick of oil and swirl to coat the pan. 

3. Dry the salmon filets well and season with salt and pepper. Place the skin sides of the filets down into the pan, making sure they are fully coated in oil. Allow to cook for 1 1?2 minutes until they lift easily from the pan and have formed a golden crust. Flip and continue cooking to desired doneness. If filets are thick, continue cooking in a 350F oven for 5 minutes (medium) to 10 minutes (well). 

4. Transfer the salmon to serving plates and drizzle with the Vinaigrette. 

VIOLET RICE (Serves 4-6) 

1 cup Thai purple rice 1 cup brown rice
3 cups water
1 teaspoon salt 

2 tablespoon currants, soaked in cognac 1?4 cup confit onions
Sherry vinegar
Chopped chives 

1. Cook the rice in a steamer or over the stove until fluffy. 

2. Stir in the cognac-soaked currants, cooked onions, salt and vinegar to taste. Garnish with chopped chives. 

LEMON SOUFFLE (Makes 8 Souffles)
2 tablespoons unsalted butter, room temperature, plus more for ramekins
1?2 cup granulated sugar, divided, plus more for the ramekins
8 large egg yolks
10 large egg whites
2 tablespoons all-purpose flour
1?4 cup plus 2 tablespoons lemon juice 2 tablespoons lemon zest, finely grated 1 cup whole milk 

Powdered sugar for dusting 

1. Preheat oven to 375oF. Butter eight (8-ounce ramekins), then dust with granulated sugar. In a separate bowl, whisk together the yolks, flour, zest and 1?4 cup granulated sugar. 

2. In a small saucepot, bring milk to a boil. Slowly pour milk into the yolk mixture, whisking constantly to prevent the yolks from cooking. Return the mixture to the pot, and whisk until thick like a pudding, 1-2 minutes. Strain through a sieve and whisk in the butter and lemon juice. 

3. In a bowl of a stand mixer fitted with a whisk attachment, beat egg whites until foamy. Gradually add remaining 1?4 cup granulated sugar; beat until stiff glossy peaks form. Stir in a third of the whipped egg whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula. 

4. Fill each prepared ramekin to the top with the souffle batter, smooth out top with an offset spatula. Run your thumb around the edges to remove the batter from the rims. 

5. Bake until souffles rise and are golden brown, about 12-15 minutes, or until the tops are firm when gently touched. Dust tops withpowdered sugar. Serve immediately with Raspberry Sauce. 


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