People think California cuisine and its' restaurant culture is relatively new. Many think it started in the late Nineties or even in this century. It hasn't The area has had classic dishes and classic eateries for almost one hundred years. These have added to the landscape and history of the LA area.
Tejal Rao, the new Los Angeles restaurant critic for The New York Times wrote about this scene for the paper's Wednesday Food section. As a critic she felt she had to pay homage to the eateries that have endured for decades while trendier places have come and gone.Some attracted stars and still do.One of the oldest is Philippes; started in 1908. It's known for creating the iconic French dip sandwiches. It stats off with thinly sliced lamb and roast beef on freshly made soft roll drenched with pan seared juices.Another LA classic is Cielito Lindo, a small stand that started when Hollywood was in its' heyday - 1934.They're responsible for the city's love of taquitos, tiny rolls of fried, shredded beef soaked in a thin avocado sauce.Another classic is Dan Tana's where you can eat old fashioned hearty Italian dishes with hearty prices.Ms. Rao had their hefty veal Parmesan with layers of molten cheese. She saw stars such as Alfred Molina and Eric McCormack along with the restaurant's classic Caesar salad that's made tableside.Another timeless eatery is Musso & Frank's, a popular hangout of Sinatra and Bacall.This place has everything from omelets to steaks along with soups and old fashioned salads like a wedge of iceberg lettuce with smoked bacon ,chives and tomatoes.
Another true LA classic is the Tamo' Shanter, a Scottish themed pub in Atwater Village. It has been open since 1922 and was a hangout of Walt Disney's. They offer six ounces of prime rib with mashed potatoes and creamed spinach - a typical old fashioned dinner that is still popular today. There is also a archaic kitsch that works with its' servers sporting tartan skirts and wool skirts. The restaurant also has a banquet room that shows off authentic artifacts of Scotland's Royal Guards. In addition there are traditional UK favorites as Yorkshire pudding and cold smoked Scottish salmon.A relatively newer place is Langer's which opened in 1953 and is known for their hot pastrami sandwiches and deli sandwiches reminiscent of New York deli ones.There are some new classic eateries too , that Ms. Rao visited one that reflect's the city's new immigration.One such place is Beverly Soon Tofu, which has been in the same strip mall since the late 1980's It's Korean comfort food where diners can have bowls of soup, filled with tofu and any choice of ingredients. It's laced with a special hot sauce that the founder, Monica Lee makes herself.
Los Angeles has always been known as the city of the new.Yet it has some of the oldest eateries in the US, What is great is that they are still thriving and popular as they were when they first opened.
Wednesday, February 13, 2019
Tuesday, February 12, 2019
Heart healthy Love
Give your heart some love this Valentine's Day by treating it to heart healthy foods.We tend to overindulge in the bad stuff when we 're shut in. All that fat and sugar will not only cause heart burn but heart ache - literally. It's time to rethink mid winter eating.
A hot breakfast is a great way to start a bone chilling February day. Most would appreciate a first meal of French toast or pancakes, two or three eggs, and of, course , bacon. Calorie wise it's about six to seven hundred calories. That isn't so bad but there is sugar , nitrates salt and fat to deal with - and that's not good for the arteries. You can edit this and wind up with a first meal that's not only low in calories but rich in vitamins, minerals and fiber.Try buttermilk buckwheat pancakes. Two plain pancakes are 195 calories together Add a scant tablespoon of maple syrup and small pat of butter. Can't start the morning without eggs? Then try them fiesta or calico style.It's a scramble zinged up with tomatoes, onions and pepper. You can add spicy soy chorizo for heat.For a really fun breakfast think mini quiches. These are loaded made with sausages and cheese which can be made even healthier by subbing in soy.One of the healthiest is fruit with warmed Greek yogurt.This also makes a good snack too.
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Lunch is another important meal.It should not only good for your heart but the fuel to propel you through a chilly afternoon. If you have to take the meal to the office then, think outside the salad box. A vegan hot cheese sandwich is always welcome. Start with already toasted whole wheat which has double the fiber of white bread. Then the cheese . Cabot 's 50 percent reduced fat cheddar cheese brick is about the best. You can also go for soy cheese which only has forty calories. Add some sliced tomatoes or turkey bacon to liven it up.Nothing says summery and exotic like Salad Nicoise. Fill it with hard boiled eggs, florets of broccoli and cauliflower along with olives and carrots. A simple vinaigrette is all it needs. What about a dinner sure to please your heart? Grilled or seared salmon is only 157 calories. Pair it with a lemony brown rice and grilled mixed carrots and squash. Turkey breast is another lean main course, made even more delicious with roasted Brussels sprouts and asparagus. As for dessert, think all sorts of fruits dipped in melted dark chocolate. Keep away from the original recipe which contains heavy cream. Just stick with the chocolate.
Treat your heart with love this Valentine's Day. Eat healthier and it will love you back. That's the perfect romance.
A hot breakfast is a great way to start a bone chilling February day. Most would appreciate a first meal of French toast or pancakes, two or three eggs, and of, course , bacon. Calorie wise it's about six to seven hundred calories. That isn't so bad but there is sugar , nitrates salt and fat to deal with - and that's not good for the arteries. You can edit this and wind up with a first meal that's not only low in calories but rich in vitamins, minerals and fiber.Try buttermilk buckwheat pancakes. Two plain pancakes are 195 calories together Add a scant tablespoon of maple syrup and small pat of butter. Can't start the morning without eggs? Then try them fiesta or calico style.It's a scramble zinged up with tomatoes, onions and pepper. You can add spicy soy chorizo for heat.For a really fun breakfast think mini quiches. These are loaded made with sausages and cheese which can be made even healthier by subbing in soy.One of the healthiest is fruit with warmed Greek yogurt.This also makes a good snack too.
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Lunch is another important meal.It should not only good for your heart but the fuel to propel you through a chilly afternoon. If you have to take the meal to the office then, think outside the salad box. A vegan hot cheese sandwich is always welcome. Start with already toasted whole wheat which has double the fiber of white bread. Then the cheese . Cabot 's 50 percent reduced fat cheddar cheese brick is about the best. You can also go for soy cheese which only has forty calories. Add some sliced tomatoes or turkey bacon to liven it up.Nothing says summery and exotic like Salad Nicoise. Fill it with hard boiled eggs, florets of broccoli and cauliflower along with olives and carrots. A simple vinaigrette is all it needs. What about a dinner sure to please your heart? Grilled or seared salmon is only 157 calories. Pair it with a lemony brown rice and grilled mixed carrots and squash. Turkey breast is another lean main course, made even more delicious with roasted Brussels sprouts and asparagus. As for dessert, think all sorts of fruits dipped in melted dark chocolate. Keep away from the original recipe which contains heavy cream. Just stick with the chocolate.
Treat your heart with love this Valentine's Day. Eat healthier and it will love you back. That's the perfect romance.
Monday, February 11, 2019
Snow Day Kitchen Projects
Most of the country is undergoing big snows right now. That means staying in for a day. It also means boredom setting in after the the third TV binge or game marathon.It's a good time to have a one day kitchen project. Whatever you choose will be productive and more satisfying than fighting over the remote.
A snow day is a good time to take stock of what's in your pantry or fridge. You probably have stocked up on the basics - milk eggs, and bread. Yet what about the other stuff you bought and forgot about? Is there really a call for all those sardines? Or pickled onions. If they're way past their expiration date, then toss. If not start looking for recipes featuring them. What about all that flour and sugar left over from Christmas baking? They're still good with flour lasting ten months to a year and sugar lasting a year or more. Consider it a sign to use both up for Valentine's Day cookies, cakes or cupcakes. Those cans of beans and veggies?If you have to make room then create a soup with them.They can also make good sides for the dinner in. Once the pantry is done it's time to root around the fridge and freezer.Get rid of the ice cream and popsicles from last summer. They should have been tossed back in September anyway. As for the fridge. clean out those plastic canisters holding a mouthful of last week's mashed potatoes or spaghetti. Wash shelves too, They can get sticky or cruddy from food being spilled and splattered from drippy containers .
Another kitchen project is sorting through drawers and shelves, taking inventory of plates, cups and utensils. Plates and bowls do wear out. If you feel that your set has served its' purpose then, toss. You can even go the Marie Kondo route and thank them for their service. It'll be fun shopping for a new set whether in the store or online. The same idea goes for cups and glasses along with mugs. If there are chips or cracks then get rid of them. An uneven rim could lead to a cut lip Cracked glasses can be repurposed as containers for make up brushes and pencils. Tumblers can be relocated to the bathroom where they can serve as containers for smaller dental floss boxes and Q-Tips. A snowy day in also means time to sort through the cutlery. Check the handles of any and all silverware. If they're loose then consider a new set. Again Kohl's and Target are having great sales and sets have been greatly reduced in price.As for all those plastic knives and forks from takeout. You can reuse them for school and office lunches. Just remember that plastic can weaken over time and can break. Throw away any crack or broken ones.
A snowy day means a day in. Reorganize your kitchen , pantry and fridge.It's a nice way to pass time and in the end have the joy of a clean room.
A snow day is a good time to take stock of what's in your pantry or fridge. You probably have stocked up on the basics - milk eggs, and bread. Yet what about the other stuff you bought and forgot about? Is there really a call for all those sardines? Or pickled onions. If they're way past their expiration date, then toss. If not start looking for recipes featuring them. What about all that flour and sugar left over from Christmas baking? They're still good with flour lasting ten months to a year and sugar lasting a year or more. Consider it a sign to use both up for Valentine's Day cookies, cakes or cupcakes. Those cans of beans and veggies?If you have to make room then create a soup with them.They can also make good sides for the dinner in. Once the pantry is done it's time to root around the fridge and freezer.Get rid of the ice cream and popsicles from last summer. They should have been tossed back in September anyway. As for the fridge. clean out those plastic canisters holding a mouthful of last week's mashed potatoes or spaghetti. Wash shelves too, They can get sticky or cruddy from food being spilled and splattered from drippy containers .
Another kitchen project is sorting through drawers and shelves, taking inventory of plates, cups and utensils. Plates and bowls do wear out. If you feel that your set has served its' purpose then, toss. You can even go the Marie Kondo route and thank them for their service. It'll be fun shopping for a new set whether in the store or online. The same idea goes for cups and glasses along with mugs. If there are chips or cracks then get rid of them. An uneven rim could lead to a cut lip Cracked glasses can be repurposed as containers for make up brushes and pencils. Tumblers can be relocated to the bathroom where they can serve as containers for smaller dental floss boxes and Q-Tips. A snowy day in also means time to sort through the cutlery. Check the handles of any and all silverware. If they're loose then consider a new set. Again Kohl's and Target are having great sales and sets have been greatly reduced in price.As for all those plastic knives and forks from takeout. You can reuse them for school and office lunches. Just remember that plastic can weaken over time and can break. Throw away any crack or broken ones.
A snowy day means a day in. Reorganize your kitchen , pantry and fridge.It's a nice way to pass time and in the end have the joy of a clean room.
Saturday, February 9, 2019
The Perfect Panko Crumb
Pereg has always been known for their variety of spices. Now they've expanded into bread crumbs.As with their other products, the panko crumbs are perfect for breading.
I decided to tr it on what else? Cauliflower. It was first parboiled,
I decided to tr it on what else? Cauliflower. It was first parboiled,
It was then shocked in an ice water bath. while it was chilling - literally - I made the batter.It was the usual half cup water, half cup almond milk and three quarters of a cup of flour. I also added a good dash of both onion and garlic powders.
These are onion and garlic powder.Then it was on the a dredge in the panko crumbs.
I decided to try the whole wheat.
This is precooked.
And afterwards. The crumbs stuck on rather nicely.
The florets were crunchy and browned. I think in the future I'll try an egg wash before dredging. I also tried the sweet chili flavor too which added zing to the florets.
If you want a good crust on anything, then try Pereg's Panko breadcrumbs. They're the perfect coating to veggies, fish or meats. Try them and taste their crunchy goodness.
Friday, February 8, 2019
B Smith A Culinary Legend And Hero
Chef and hero usually are not used in the same sentence but that is how Barbara B Smith can be described as. This ground breaking and legendary chef has been dealing with Alzheimer's disease for the past few years. Her recipe books from twenty years ago are still as relevant and fresh as they were then.
I became aware of the story from this week's People Magazine. They ran the story of her and her husband's controversial relationship with another chef. See beyond that and what B.Smith contributions to to the cooking world. Barbara Smith was a top model in the Seventies, gracing Mademoiselle , Ebony and Essence Magazines. Later she was the face of Oil Of Olay, and at the same time creating amazing dishes and running much loved restaurants. She learned from her mother and grandmother in the kitchen of their Everson, PA home . As for running a restaurant, it was gut instinct - not a business degree that propelled her.She was the first black woman to sit on the board of The Culinary Institute of America or the CIA. There was even going to be a TV show much in the style of Martha Stewart Living. Ms. Smith was really a prototype for today's super models who go off into various businesses after they tire of the catwalk.
Chef Smith's cookbooks can be found on Amazon. There is B. Smith's Entertaining and Cooking for Friends (Artisan Publishers 1995) which has party plans for all sorts of gathering from picnics on the beach to Kwanzaa/ holiday dinners. It can definitely be used today as a template for all sorts of dinners and dos. Four years later she wrote Rituals And Celebrations which incorporates African-American celebrations such as a Juneteenth celebration and a bid whist card party. There are recipes for a Thanksgiving jerked roast turkey and a Christmas fondue party. There is also B. Smith Cooks Southern-Style (Scribner Publishing 2009) has a plethora of good Southern recipes that can be recreated in any kitchen. There is the spicy Kentucky Burgoo, Frogmore Stew, a kind of South Carolingian jambalaya and Bananas Foster, a New Orleans dessert staple. Any of her books should be in a home chef's cookbook library.
Illness may have clouded B Smith's life, but it didn't diminish her legacy. Her recipes shine bright and will shine bright for decades to come. She will always be a trailblazer in American cooking.
I became aware of the story from this week's People Magazine. They ran the story of her and her husband's controversial relationship with another chef. See beyond that and what B.Smith contributions to to the cooking world. Barbara Smith was a top model in the Seventies, gracing Mademoiselle , Ebony and Essence Magazines. Later she was the face of Oil Of Olay, and at the same time creating amazing dishes and running much loved restaurants. She learned from her mother and grandmother in the kitchen of their Everson, PA home . As for running a restaurant, it was gut instinct - not a business degree that propelled her.She was the first black woman to sit on the board of The Culinary Institute of America or the CIA. There was even going to be a TV show much in the style of Martha Stewart Living. Ms. Smith was really a prototype for today's super models who go off into various businesses after they tire of the catwalk.
Chef Smith's cookbooks can be found on Amazon. There is B. Smith's Entertaining and Cooking for Friends (Artisan Publishers 1995) which has party plans for all sorts of gathering from picnics on the beach to Kwanzaa/ holiday dinners. It can definitely be used today as a template for all sorts of dinners and dos. Four years later she wrote Rituals And Celebrations which incorporates African-American celebrations such as a Juneteenth celebration and a bid whist card party. There are recipes for a Thanksgiving jerked roast turkey and a Christmas fondue party. There is also B. Smith Cooks Southern-Style (Scribner Publishing 2009) has a plethora of good Southern recipes that can be recreated in any kitchen. There is the spicy Kentucky Burgoo, Frogmore Stew, a kind of South Carolingian jambalaya and Bananas Foster, a New Orleans dessert staple. Any of her books should be in a home chef's cookbook library.
Illness may have clouded B Smith's life, but it didn't diminish her legacy. Her recipes shine bright and will shine bright for decades to come. She will always be a trailblazer in American cooking.
Thursday, February 7, 2019
Treats From Traverse City
One of my wish vacation destinations is Michigan's Upper Peninsula. The northern part of the mitten is full of pristine beaches and charming towns. it also has the soil and climate for growing amazing and abundant cherry trees. One town, the picturesque Glen Arbor, is home to Cherry Republic - a store that sells everything cherry. I had to try it. I' love the fruit and its' addictive tart taste.
Cherry Republic was started in 1989 and has an entire range of cherry-centric foods . There's salsa and chocolates, jams jellies and cookies that have the yummy mix of chocolate and cherry. I had to buy their juice.
Cherry Republic was started in 1989 and has an entire range of cherry-centric foods . There's salsa and chocolates, jams jellies and cookies that have the yummy mix of chocolate and cherry. I had to buy their juice.
This is tart and fruity, with a cinnamon-y aftertaste.I mixed it with Bubly's cranberry seltzer for a refreshing and not too sweet drink. It was delicious - a nice change from the usual too sweet juices I usually drink. I can see this being mixed with Prosecco or vodka for a cool spin on classic cocktails. I also love the dispenser where you press down on the little orange paddles and the juice runs out.
There is also their cherry jelly and dark chocolate cherries and nuts mix.
The jelly was delicious - not too sweet and perfect on the croissant. I plan on using it as crepe filling as well on brioche bread. The mix ii absolutely tasty Almonds, cashews and dried cherries
are coated in a dense dark chocolate robe. These are the perfect sweet snack or even a dessert. I plan on buying their milk chocolate version along with their Boomchunka oatmeal-cherry cookies.
One day I will visit Michigan's Upper Peninsula and my first stop with be Cherry Republic. I will have to try everything they have from salsa to jam.Between the beaches and it , will be the best vacation ever.
Wednesday, February 6, 2019
Foods Of Peace And Palestine
Palestine is and always has been an area fraught with tension and hate. The one thing that relieves the constant fighting and afterwards fragile truces. is the food. It is a cuisine full of fire and sweetness, full of ancient recipes and flavors. Now there's a new cookbook celebrating it.
Regular contributor , Mayukh Sen, wrote about Yasmin Khan' latest book,Zaitoun :Recipes From The Palestinian Kitchen (W.W. Norton and Company Publishers 2019) in today's New York Times Food section. The book almost never happened. Ms. Khan developed a block. Images of the Israeli military checkpoints in the West Bank and Gaza kept haunting her. Thankfully Anthony Bourdain's daring attitude towards food inspired and impelled her to soldier through. She gave herself pep talks too, self advising to not make it pretty or sanitize. See the area for what it is. It helped her and reinforced her love for this strife riddled land. Ms. Khan fell in love with the food when she found herself there a decade ago, working on human rights with the group, War On Wants, a British charity focused on an anti poverty initiative. The days there were distressing, due to the constant presence of armed military . Food soothed the anxiety. Fresh made hummus and baklava eaten in little cafes at sunset helped to alleviate those frenzied feelings. The work burned her out and three years ago turned to food . Her first cookbook, The Saffron Tales, featuring recipes from her mother's Iranian background was published.
The new book reflects all the different aspects of Palestinian cooking. It's divided into three different categories.There is the bread and meat based cooking of the West Bank which includes East Jerusalem and extends to the River Jordan. There is also the food of Galilee and Nazareth that resembles Levantine cuisine with its' tabbouleh salad and spiced ground kibbeh. Then there is the cooking of the Gaza Strip, a dense patch bordering Egypt.It is largely fish based and fiery. One of that area's most treasured dishes is zibdiyit gambari , a tomato stew rife with jalapenos and shrimp , cooked in a clay pot. That recipe and others are included in the article. Cauliflower is popular there, so there is a roasted cauliflower soup, spiked with cumin and cauliflower along with turmeric.Chicken is also big in Palestinian cooking and there is a recipe for it ,mussakhan, cooked with sumac and onions, Again, spices figure prominently in it as well,namely cumin caraway and the surprising allspice.
Palestinian food is comfort food to many. It was to Yasmin Khan who created a cookbook to celebrate her love for it. It is a lovely tribute to a land where food means everything amidst the strife.
Regular contributor , Mayukh Sen, wrote about Yasmin Khan' latest book,Zaitoun :Recipes From The Palestinian Kitchen (W.W. Norton and Company Publishers 2019) in today's New York Times Food section. The book almost never happened. Ms. Khan developed a block. Images of the Israeli military checkpoints in the West Bank and Gaza kept haunting her. Thankfully Anthony Bourdain's daring attitude towards food inspired and impelled her to soldier through. She gave herself pep talks too, self advising to not make it pretty or sanitize. See the area for what it is. It helped her and reinforced her love for this strife riddled land. Ms. Khan fell in love with the food when she found herself there a decade ago, working on human rights with the group, War On Wants, a British charity focused on an anti poverty initiative. The days there were distressing, due to the constant presence of armed military . Food soothed the anxiety. Fresh made hummus and baklava eaten in little cafes at sunset helped to alleviate those frenzied feelings. The work burned her out and three years ago turned to food . Her first cookbook, The Saffron Tales, featuring recipes from her mother's Iranian background was published.
The new book reflects all the different aspects of Palestinian cooking. It's divided into three different categories.There is the bread and meat based cooking of the West Bank which includes East Jerusalem and extends to the River Jordan. There is also the food of Galilee and Nazareth that resembles Levantine cuisine with its' tabbouleh salad and spiced ground kibbeh. Then there is the cooking of the Gaza Strip, a dense patch bordering Egypt.It is largely fish based and fiery. One of that area's most treasured dishes is zibdiyit gambari , a tomato stew rife with jalapenos and shrimp , cooked in a clay pot. That recipe and others are included in the article. Cauliflower is popular there, so there is a roasted cauliflower soup, spiked with cumin and cauliflower along with turmeric.Chicken is also big in Palestinian cooking and there is a recipe for it ,mussakhan, cooked with sumac and onions, Again, spices figure prominently in it as well,namely cumin caraway and the surprising allspice.
Palestinian food is comfort food to many. It was to Yasmin Khan who created a cookbook to celebrate her love for it. It is a lovely tribute to a land where food means everything amidst the strife.
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