Doma Kitchen

IMG_0154
IMG_0154

A sweet spot located in Manhattan Beach, Doma Kitchen is bringing amazing flavors filled with local and fresh ingredients.

I had a remarkable experience enjoying the beautiful decor and delicious Doma Kitchen staple dishes. The owner, Angie, is friendly and really passionate about food and her culture. The menu contains all different types of cuisine but has a strong emphasis on European & Central Asian dishes, some from her background in Ukraine. When food tastes good, even more than good, one can notice it's due to the amount of passion and love put into the meal and this shine through here at Doma Kitchen.

We tasted traditional dishes with a healthy and unique twist. Starting with Borscht, then Housemade Chicken Dumplings in Broth, Braised Rice "Plov" with veggies & herbs, Uzbeck style, and ended with tea and Pumpkin cake, marshmallow whipped cream & caramelized apples (gluten free!). Continue reading for photos and a full run down of the dishes.

We started off with some black and hibiscus iced tea served in cute mason jars. While waiting for Angie to arrive, I took a look at the menu. Serving happy hour from 3-6 on Monday-Friday with $1 off beer and wine as well as many discounted appetizers and sides. The menu is diverse and contains many Californian dishes like wraps, tartines, sandwiches and french fries and then some other dishes that are very cultural, these are the dishes we tried.

IMG_9818
IMG_9818

First off was the Borscht. This is a Ukrainian style soup with beets, cabbage and local natural grass fed lamb, fresh dill, bavarian rye bread and a side of sour cream. Everything we tried was phenomenal, but this was by far my favorite dish. Doma Kitchen took on this Borscht and transformed it into a healthier dish. Normally, it is much heavier but this was light and with the grass fed lamb, it brought a strong and tender flavor. The flavor of the soup was sweet and savory, bringing pieces of cabbage and tender, tasty lamb. This dish is extremely light, yet filling, and the flavors just sing in unison. What you do is put some sour cream in the soup with some bread. They ship their Rye Bread from Germany, it is extremely fresh and delicious. When you have this soup with the sour cream, it brings it to another level. I cannot wait to come back here and get this soup again.

IMG_9850
IMG_9850
IMG_1174
IMG_1174

Next was the dumpling soup. These are Siberian style housemade dumplings, local cage-free chicken, chicken broth, fresh dill and of course - a side of sour cream. The dumpling dough was made in-house and this shows through with the bite. It is velvety, soft, and extremely fresh. The dill gives the chicken inside and the broth a hearty flavor. I am a fan of chicken dumplings and these were some of the best I've had. The flavors of all the chicken with the chicken broth was fantastic. All the local and cage free, grass fed meat and poultry is a strong way to be healthy and to feel lighter when having a meal.

IMG_9919
IMG_9919

After the soup, we tried Braised Rice "Plov" with veggies & herbs. It had veggies like Garbonzo Beans and a sauce as well as tomatoes and onions. There were also raisins in the rice dish and I am normally not a huge fan of raisins in rice, but this worked perfectly together. The turmeric and spice blend in the rice worked perfect and all the flavors acted with one another, making this a pretty awesome rice dish.

A seasonal dessert was up next, Pumpkin cake, marshmallow whipped cream & caramelized apples (gluten free!). The fact that this dessert dish is gluten free really brings a smile to my face. Although I am not gluten, some people are allergic or that is their choice to not eat gluten and at restaurants especially, there are not a lot of gluten dessert options, and if they do have it, it's not very tasty. However, this was a great taste of marshmallow whipped cream with the cinnamon caramelized apples presented on a tree tray in a mason jar.

IMG_9978
IMG_9978

Overall, this was an amazing spot. I enjoyed everything and every bite. The freshness was strong and the flavors all worked together. I left feeling full, and a good full. Not a full after a hamburger and french fries, this was the full we need to be. From a filling yet light and locally, free ranged and fresh lunch. Be sure to check out Doma Kitchen, maybe I'll see you there next time! Planning my next visit already.

Smoked Turkey Chopped Salad with Apricot Vinaigrette

IMG_9063
IMG_9063

Total: 40 minutes

Dressing: 10 minutes

Prep: 30 minutes

Vegetables

  • 1 Yellow Bell Pepper
  • 2 Persian Cucumbers
  • 1 Tomato
  • ½ Red Onion
  • 3 Slices of Smoked Turkey
  • ¼ cup Shredded Cheese
  • 2 tsp dill
  • 2 tsp lemon basil
IMG_5640
IMG_5640

Dressing

  • 2 ½ tsp apricot spread from Just Jans
  • 5 tsp extra virgin olive oil
  • ½ lemon juice
  • ½ lemon zest
  • 1 tsp distilled vinegar
  • ½ tsp Dijon
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic
  • 2 tsp water
  1. Prep and cut all vegetables
  2. Mix all the dressing components and chill complete dressing for 15-20 minutes or until ready
  3. Assemble the vegetables for the salad and pour over the dressing, sprinkle salt, pepper and garlic over the salad before mixing
IMG_5674
IMG_5674
IMG_5732
IMG_5732

Tomato Soup with Sweet & Tangy Mustard Croutons

IMG_5747 A simple and delicious approach to tomato soup without any milk or cream. Topped with a unique garnish, challah sweet and tangy mustard croutons. The sweet and tangy mustard is from East Shore Foods and pairs so well with the challah bread! Read more for the recipe! 

Tomato Soup:

Prep cutting time: 30 minutes

Cook time: 1 hour

  • 4 cups veggie stock
  • 3 carrots
  • 1 1/2 yellow onion
  • 4-6 cloves of garlic
  • 2 large potatoes
  • bunch of lemon basil
  • bunch of dill
  • salt, pepper, garlic powder and sugar (to taste)
  • splash of red wine (about 1 t)
  • splash of balsamic (about 1 t)
  1. Start cutting and prepping your vegetables, cut them in cubes and make the cuts as consistent as possible for same cooking time
  2. Put garlic and onions first and sweat them out, add a pinch of salt, pepper and garlic
  3. Add the cut potatoes and carrots
  4. Then tomatoes, chiffonade basil and add the dill
  5. Add in the splash of wine and balsamic and mix, pinch of salt and pepper, sugar
  6. Allow to sweat and simmer with the water it's in (wine and balsamic and juices from veggies)
  7. When it starts to simmer, add in the 4 cups of stock and when it starts to boil and your carrots and potatoes are soft, take your blender/hand blender and blend through
  8. Once it is all blended, add more salt/pepper/garlic/sugar
  9. The starch from the potatoes makes the soup creamy so milk and cream doesn't need to be added, at this point you can add in milk or cream if you want your soup more creamy but the consistency after the blending should be smooth and creamy
  10. Let sit and garnish with the croutons and lemon basil (recipe will be below)

Sweet & Tangy Challah Croutons 

IMG_5740

Serves about 1 cup, 8 minutes in the oven

  • 2 sliced pieces of challah bread
  • 3 tsp olive oil
  • 1/2 tsp of salt, pepper, garlic
  • 2 tsp East Shore Foods sweet and tangy mustard
  1. Slice your challah and mix in a bowl with the olive oil, mustard, salt, pepper and garlic
  2. Lay out on a sheet with parchment paper and cook in the oven for about 8 minutes or until the croutons are crispy (depends on oven), I used a mini oven that did not allow me to set a specific temp before so I just did it for 8 minutes but you can preheat your oven to 300-350 and you should be set!
  3. Serve on top of your tomato soup and you're good to go!

IMG_5742

Sesame Teriyaki Tofu

dsc_0926 A simple, sweet and delicious vegetarian dish! Click "read more" for ingredients and the recipe!

What You'll Need:

  • Tofu (cubed)
  • White Cooking Wine
  • Worcestershire Sauce
  • Soy Sauce
  • Sesame Seeds
  • Teriyaki Sauce
  • Honey
  • Oil
  • Salt/Pepper/Garlic
  • Shallots

(Subject to taste so add however much you prefer) 

How: 

  • Begin to soak  out all the water of the tofu by placing paper towels for around 10-15 minutes. This allows the flavors you will adding to soak into the tofu and really give the tofu flavor!
  • Then cut the tofu in cubes.
  • Mix all the sauce ingredients and put the cubed tofu to marinate for 20-30 minutes. You can also marinade the tofu for even longer to develop a stronger and deeper flavor, your choice.
  • Begin to heat oil and add diced shallots into the pan and sweat them out. Add the tofu and grill until it is crisp.
  • Make some white rice and pour on top with some lime and the remaining sauce in the pan!