The Impactful California Cuisine

 Not many US states have the impact on world cuisine as California.It may have been the state where all our entertainment came from but also many food movements that have impacted the globe also derived in both northern and southern parts of California.

Long before there were the Spanish and Americans in The Golden State, there were the indigenous tribes.Due to its size there are several different scores, each uniquely different. They were eating the healthy salmon long before anyone else discovered this fish and its' nutritional power. There were also deer as well. along with sheep and even bear. Small fowl like grouse  and quail were also consumed as well as seafood such as mussels crabs and clams. Most of the tribes relied heavily on accords which went through an elaborate process of boiling and leaching (getting rid of toxic  tanic acids ) to create either a thin gruel or a thick stew . Not surprisingly all the tribes of California roasted and the bus which were high in protein. Crickets and grasshoppers were the most popular.When the Spanish arrived in 1769, They brought the chief components of the Mediterrenean diet that are the cornerstone of California cuisine.OLive oil fresh vegetables and wine were now a part of anew rethought California cuisine.

A change happened in Northern California with the 1849 Gold Rush, It also helped to highlight San Francisco, now becoming a place for wealthy patrons to go . The Forty-Niners brought salted food and hard tack, similar to what sailors ate. The Chinese were also coming into the San Francisco area and with them. Even though they were initially disliked, their food and cooking techniques made a massive impact even to this day in the state.Thanks to the fil industry arriving in So Cal , oranges and lemons were being incorporated in not just Californians' diets but all of America's. The Twentieth Century brought such innovators as Helen Evans Brown,originally a New Yorker and Alice Waters. Waters was influenced by her time in France but used fresh local fruit and vegetables at her restaurant ,Chez Panisse in Berkeley California, The state continues to influence the world today. The juicy and delicious French dip originated in LA along with fish tacos and the ever popular California roll. Where would the world be with out San Francisco sourdough.

California is a powerhouse in the culinary world. It has been that way for centuries.It will continue on, with good food and good flavors.

If you want to help those affected by the California wildfires, consider the American Red Cross and PROJECT HOPE

Fortifying Yourself

This is the season for colds and sore throats. These can be a real pain , especially if they keep recurring. What to do? Fortify yourself and your system with good foods. Forget comfort bites this winter . It's time to go to strength foods.

After the holidays we need to become serious about citrus fruits. One, they're a refreshing change up from all those sweets and treats and two, they are strength foods, meaning they'll strengthen our immune systems.Citrus fruits such as oranges increase our white blood cells which are used in fighting infections.Even lemons and limes do this as well. Unlike oranges, it's hard to eat both on their own, thanks to their tartness. What you can do is sub in lemon or lime juice for vinegar in vinaigrettes. This makes for a zingy and fun dressing that works for everything from a simple salad to a veggie and fish laden Nicoise. Lemons also can be used to marinate different vegetables , giving them a summery, bright taste. Add a squeeze of lime to guacamole or salsa to elevate flavor. Lemon and lime juice can be added to green and black teas for more taste too. Grapefruit is the mega strength food of all the citrus. It not only boosts immunity but also has antioxidant properties that help fight harmful bacteria and viruses. Again this may be too tart . Drizzle dark honey on top for a tasty breakfast or dessert.

Citrus isn't the only strength food There are veggies that can help fight off colds and sore throats too. Red bell peppers are one, thanks to the infusion of Vitamin C.It's also a rich source of beta carotene which is good for your eyes. Red peppers are versatile. Sliced, they can be added to a salad for some color and sweetness. Cooked, they liven up everything from stir fries to meat loaf. They're also good stuffed with Beyond Meat and onions.Another strength food? Broccoli. Again, the florets are good hot or cold. A side of broccoli with just a lemon and butter sauce is great with chicken breasts or even lam chops. A broccoli salad jazzed up with another immunity booster garlic is a great side with everything from pizza to steak. As for garlic, try to cook a lot with it during these germy times. Use a liberal dose of it when you make homemade sauce . Better yet try that light Italian classic aglia olio, the garlicky oil sauce that's delicious with angel hair  pasta or spaghetti.It can also be drizzled on bruschetta too.If you want a bit more spice but with the same immunity booster, then use ginger, especially if you have a sore throat. Brew ginger tea with freshly cut slices of it to reduce a sore throat 's inflammation.

Get yourself and your immune system fortified by adding strength foods to your diet. You won't be a victim to colds and flu anymore. You not only feel healthy but be healthy too.

Your Summer Shopping List

Summer is here and and with it an entirely different way to shop. A trip to the local grocery or farmer's mart should reflect not only the weather but the ease of cooking during heat waves. The best part is there's more fresh produce right now which lends to creative cooking and baking.

Produce is big and will be during these next three months. Take advantage of what your local groceries and farmer's markets have right now. This is the perfect time to buy corn and remember it's versatile. Yes, its good grilled and slathered in butter and herbs but it can also be used in homemade chowders  and salads. Try it in a fresh corn salad where the niblets can be mixed with fresh tomatoes and peppers. As for those last two, they're all over. Tomatoes should be high up there on your summer shopping list. (as tomato plants because nothing beats the taste of fresh picked tomatoes from your yard). They're versatile and can be used to make fresh sauce or salsa cruda, a raw sauce that cooks when cooked pasta is poured over it. Forget about canned or jarred sauces then. Use them when the weather gets cool again. Peppers are another must have. They are good cut into strips and grilled or stuffed with chopped mushrooms  and rice. Fruits are another must buy. Cherries, plums and peaches are in season and these make great snacks. They can also be pureed into mash for ices and popsicles too. Take advantage of  berry season too. Strawberries should also be on the top of the list because they can be used for breakfast, lunch and dinner..

Should you buy a lot of microwave foods during the summer? Maybe  just popcorn and that's about it. instead of processed meals salads should be in the top five on your shopping list . A head of lettuce can be turned into a variety of delicious salads., from Nicoise to a chef's.  Have extras such as croutons and almonds slices to make it fun and crunchy. Olive oil is another must. It'll be used a lot  in salads but also for grilling and for marinades. Get the bigger bottle and you won't have any worries about it running out. Garlic cloves go faster in the summer than in the winter. Always have a nice fat one because you'll use the cloves for rubbing meats , as well as for dressing and marinating. This also applies to lemons that are are also well used during the season, although you can also buy a bottle of lemon juice. These also can be used for homemade lemonade and barbecue cocktails. Many home chefs buy cold cuts because it's easy to serve them for a meal or pack them on a picnic. Go for fresh sliced ones at your deli counter or good Italian cold cuts from Citta brand. They have the best tasting salame and  prosciutto , perfect for sandwiches and even bruschetta.

Summer shopping should easy and reflect the season's bounty. Take advantage of the produce and use it in every meal  Buy foods that are simple to use and simple to eat too. It'll make for a quick trip to the supermarket.

Homemade Hydration

Flavored waters  are  big things nowadays. Just plain H2O seems naked without some hint of fruit or mint. Yet they can be costly , especially if they're always on the grocery list. The solution? Make your own.

The best water comes from the tap - surprisingly, especially if you have a filter. It's very wise to install a Brita or a Pur nowadays, thanks to stories of lead in  pipes. To be honest , any town could be next to have tainted water so it pays to install some kind of filtration system . Another less expensive idea is buying your supermarket's in house brand of bottled water. It tastes the same as the more expensive national brands  but at a cheaper cost.Now comes the fun part - the infusions.It pays to get an infuser because you can make some a wide variety of flavors using fruit and herbs.There is the Bobble, which is only $14.95 and comes in a vast array of fun, poppy colors.Another option is a muddler, a cross between a giant swizzle stick and a pestle. They're usually stainless steel and found more behind bars. Yet they're instrumental in crushing any kind of berry or herb for infusing. Suppose you want apple or pear infused water.? This is where it pays to have mason jars with secure caps. The fruits should be sliced wafer thin and then placed in a jar with cold water. Keep the jars in the fridge for about four to five hours  before drinking. Unlike  with berries and citrus , it does take a while for the water to be infused.

One of the best aspects of making your own flavored waters is coming up with favorite combinations along with experimenting. Some people just prefer a light , fresh taste such as lemon or lime, This is a nice refresher , especially when we head into the summer months. Nothing beat a chilled citrus water on a hot day. You can also try oranges or even the smaller more flavor packed Halos for a different spin .Remember to cut the slices in half to allow the juice to seep into the water. Berry flavored water is a lovely way to end a barbecue that was heavy on meat and spices. Use a muddler to crush blueberries or blackberries along with strawberries.You may want to use a fine cheesecloth to filter out any seeds for a smoother drink.The great think about  making your own flavored waters is thinking outside the box. You can try watermelon balls for a sweet change or pineapple  chunks for a more tropical flavor. Herbs can also play an important part. Basil leaves give water a sweet, herbal taste, refreshing for a day at the beach or after running. Any kind of mint, from spearmint to peppermint is a cool addition to iced water. If  you want stronger flavors , think rosemary and oregano, as great boosters for a morning run slug.


Flavored waters are not only hot right now but refreshing. They're easy and fun to make. Get an infuser and a muddler and start creating.

Moroccan Cuisine Updated

Morocco was always the mainstay of traditional and expected North African cuisine. There were always the traditional tagines and kabobs. In short typical tourist fare. However two new cookbooks ares rediscovering some old recipes and doing justice to new. Consider it an update on a centuries old table.

The New York Times Dining regular, Julia Moskin wrote about this in her column yesterday. The first cookbook is by Alice Wolfert who had spent sometime in the exotic country back in the seventies. Her book, The Food of Morocco by Ecco Publishers is a reworking of the original that put her on the map. The second is by Mourad Lahlou, born in the famed Casablanca. His book is Mourad: New Moroccan by Artisan . Both explore the region's dishes however each has their own spin on them. Mr. Lahlou is the more modern of the two, taking the cuisine to new heights with different spins.

He believes that variety can spice up this traditional cuisine. Moroccan dishes were first influenced by the Berber tribe and later by the Spanish and the French, Persian and Turkish. Lahlou wants to shake up the traditional tagines , get rid of the couscous recipes and introduce more family based ones. Ms. Wolfert goes more for the traditional route, taught to her by Morocco cooks back in the Seventies. She feels that the dishes have to be elaborately made, using no modern shortcuts. After all she ground spices and learned how to preserve lemons in salt along with even grinding wheat. She feels that losing these labor intensive but valuable techniques will take away from true Moroccan cuisine.

The two chefs are right in their own way. Ms . Wolfert believes in preserving the country's culinary past while Mr. Lahlou wants to modernize the ancient dishes. No matter what book is bought there will be a wealth of delicious and exotic dishes.

Lemon Zesty

Lemons are a part of the summer. We use them in ades, ices, dressings and marinades. We even use it as a summer beauty products to lighten hair and to soften rough skin. They are the perfect fruit for just about everything. Use them for everything and anything.

Lemons were first introduced into European cuisine via Arab traders during the start of the Middle Ages. The plant was originally a hybrid of the lime and citron.It was used for centuries by sailors to protect them from scurvy. Columbus brought it to the New World with him while French explorers carried sacks of lemons with them to to Canada. At the court of Louis XI lemons were given out as favors along with oranges at balls.The Spanish on the other hand thought they were evil and even had them excommunicated (because they thought they were misshaped oranges). They are now commercially grown in California although many SoCal homes have them in their gardens

Lemons are excellent for a daily dose of Vitamin C. Remember to take a mix of honey and lemon juice if you have a cold or sore throat. Lemons are also good for stomach aches . My grandmother always had one with her to suck on to relieve digestive problems. I still prefer having lemons or lemon juice when I have a virus. Even fresh made lemonade can help with stomach problems. The fruit also possesses a large quantity of potassium as well as smaller amounts of calcium and magnesium.

Anything lemon is good. You can make a nice fruity lemonade by adding sliced lemons and strawberries to it. Freeze it for some lemon pops. This is the season to take advantage of lemon ice, whether you make it at home or buy it at any gelateria. Remember that lemon juice adds zing to marinade so add a few tablespoons to make your steaks and chickens pop. Also spritz on kabobs before grilling for a zestier taste. They add a zing to the veggies, making them more flavorful.


Lemons are the perfect summer fruit. They're versatile to go from dinner to dessert and liven up any taste. Not only that they'll protect you from those dreaded summer colds.Amp up your Vitamin C intake this season by adding a few lemon to your summer dishes and desserts.