Two decades ago Nigella Lawson was the "it" girl of cooking. She was the aristocrat who brought home style cooking to both British and American kitchens. Then she disappeared off the culinary horizon, due to personal problems. Thankfully she is back with the same homeyness as before.
Ms Lawson was the subject of the main article in today's New York Times Food section. Besha Rodell, a James Beard Award winning writer conducted an interview with the woman who coined the phrase "Domestic Goddess". The reissue comes during the twentieth anniversary of her globally successful cookbook "How To Eat." The book is out again in a special anniversary edition along with an audio book, narrated by Ms. Lawson. She is revered like royalty by some in Britain and Australia where she's attending a food festival in the western part of the country.The detractors think she nothing more than a spoiled aristocrat, the daughter of Chancellor of the Exchequer , Nigel Lawson. She came from money, her mother is descended from the family who created J Lyons And Company, the first food conglomerate in the world. She worked at Britain's The Spectator and The Sunday Times before she became a food writer.It's seen in "How To Eat". written in mostly narrative form, in the tone of a newspaper columnist. her voice is intimate warm and chatty .her musings, were unusual at the time as she mentions memories of cooking with other people, including her sister , Thomasina.
Like many food personalities and chefs, she was a revolutionary bringing new products and tastes to ordinary kitchens, Thanks to her,quinoa ,avocados and pomegranates are now kitchen staples. her ideas of cooking and writing about what she was cooking was also ground breaking. It was cooking to please yourself instead of flexing culinary muscles to impress others.(the article comes with a palate pleasing easy to make beef tenderloin with red wine, garlic and anchovy recipe.) She urged home chefs to think how the food tastes to them, and not to the guests. As Bee Wilson, another British food writer, and her friend, Ms Lawson felt that a comforting bowl of stew could be much be better than an elaborate chef creation.It is a constant idea with her. Food should be as much a joy for the cook as it is for the eater. Recipes are malleable and there should be no stress and anxiety when cooking them for it ruins he appetite. Never think you're going to produce the definitive meal like a Sunday lunch..Make a lunch you want to make, she writes in the chapter on weekend lunches. Strange though that she doesn't have a definitive plan for her future. She doesn't know how she comes up with recipe books. There are no plots or plans. It's just anxiety that drives her.
Does it matter what drives Nigella Lawson? No. If anything she can rest on her laurels thanks to her evergreen of a cookbook, How To Eat.It is a brilliant classic that will inspire new generations of home chefs
Wednesday, February 20, 2019
Tuesday, February 19, 2019
One Can Of Tuna Can
What can one can of tuna make? A variety of different dishes , from lunch to dinner. All it takes is imagination to create a tasty dish that's satisfying and nourishing.
Everyone has at least one can of tuna in their pantry. I usually have two or three cans of Genova tuna which is packaged in olive oil. I prefer the fish this way because it's has more flavor. You can use tuna packed in water.It is lower in calories. What can do you with a can of tuna/One thing - and it's pretty obvious tuna salad. You can go with the classic recipe which also includes chopped celery and chopped onions or shallots.You can make it a bit fancier by adding some chopped bell peppers or carrots.if you're not into mayo then sub in avocado.It gives the salad a creamy chunkiness and a buttery flavor. My favorite salad with tuna is Salad Nicoise. It has a summery , sea breeze vibe about it as it celebrates Provence. An authentic Nicoise has not only tuna but also beans and hard boiled eggs for more protein along with Roma tomatoes and green beans for color and crunch. You can also throw in anchovies too if you want more of a briny taste. As for the greens, try a bag of mixed ones for a rounded out and varied flavor. I usually use a simple vinaigrette as a dressing but you can try one with a small pinch of Dijon mustard added. Serve with French bread to mop up the dressing.
Tuna can also be used in hot dishes. How many of us have had the gooey, hot fishy treat the tuna melt. It's a staple of diners and lunch counters but can easily be made at home. The classic one calls for white bread cheddar. but there are variations that have mozzarella and tuna on Italian bread. The sandwich starts out with tun a salad spread on a slice of white or whole wheat. A slice of mild cheddar or American cheese is then added .it's finished with another slice of bread and fried. A less greasier version is a baked version. Make it the same way as the original, just skip the second slice. Bake at 350 degrees F for twenty to thirty minutes. A can of tuna can also make a great sauce.Use the basic tomato sauce recipe and add drained , flaked tuna. Capers can also be added for a bit more saltiness. What kind of tuna should you use?I would go with the one in olive oil and cut back on the olive oil used in the recipe (usually three tablespoons. Cut it back to a tablespoon). The sauce is great with penne or rotelli along with the longer pastas such as spaghetti and angel hair.Not surprising a can of tuna can also top a pizza too for a different take on a seafood pie.
Get creative with a can of tuna. There's so much you can do with it. You can even come up with brand new recipes and if you do - share it here.
Everyone has at least one can of tuna in their pantry. I usually have two or three cans of Genova tuna which is packaged in olive oil. I prefer the fish this way because it's has more flavor. You can use tuna packed in water.It is lower in calories. What can do you with a can of tuna/One thing - and it's pretty obvious tuna salad. You can go with the classic recipe which also includes chopped celery and chopped onions or shallots.You can make it a bit fancier by adding some chopped bell peppers or carrots.if you're not into mayo then sub in avocado.It gives the salad a creamy chunkiness and a buttery flavor. My favorite salad with tuna is Salad Nicoise. It has a summery , sea breeze vibe about it as it celebrates Provence. An authentic Nicoise has not only tuna but also beans and hard boiled eggs for more protein along with Roma tomatoes and green beans for color and crunch. You can also throw in anchovies too if you want more of a briny taste. As for the greens, try a bag of mixed ones for a rounded out and varied flavor. I usually use a simple vinaigrette as a dressing but you can try one with a small pinch of Dijon mustard added. Serve with French bread to mop up the dressing.
Tuna can also be used in hot dishes. How many of us have had the gooey, hot fishy treat the tuna melt. It's a staple of diners and lunch counters but can easily be made at home. The classic one calls for white bread cheddar. but there are variations that have mozzarella and tuna on Italian bread. The sandwich starts out with tun a salad spread on a slice of white or whole wheat. A slice of mild cheddar or American cheese is then added .it's finished with another slice of bread and fried. A less greasier version is a baked version. Make it the same way as the original, just skip the second slice. Bake at 350 degrees F for twenty to thirty minutes. A can of tuna can also make a great sauce.Use the basic tomato sauce recipe and add drained , flaked tuna. Capers can also be added for a bit more saltiness. What kind of tuna should you use?I would go with the one in olive oil and cut back on the olive oil used in the recipe (usually three tablespoons. Cut it back to a tablespoon). The sauce is great with penne or rotelli along with the longer pastas such as spaghetti and angel hair.Not surprising a can of tuna can also top a pizza too for a different take on a seafood pie.
Get creative with a can of tuna. There's so much you can do with it. You can even come up with brand new recipes and if you do - share it here.
Monday, February 18, 2019
The Best Non Recipe Keeper
The New York Sunday Times had one of the best keeper pullouts yesterday. Sam Sifton compiled a wide range of different ideas in this mini sort of cookbook.It has some great ideas for quick weekday dinners and weekend lunches.
I like this pullout. Some of my best creations have come from what's leftover in the fridge or from the night before. One of the most intriguing is the savory French toast. I've been dying t o try this but never had a base to jump from. His is just making the same egg custard but without the cinnamon and sugar. Add black pepper and chopped basil along with a dash of hot sauce instead. The slices are topped with a few handfuls of halved cherry tomatoes that have been cooked in the same pan. I'm thinking add anchovies for a really delicious lunch or Saturday night supper.Another idea I want to try is the Weeknight Fried Rice. This is a fun, grab anything and cook kind of idea It's taking a few cupfuls of white or brown rice, Mix the grains with your choice of meats and veggies and then just stir fry.Clear a space in the middle and add the eggs. It's then just a sprinkle with soy sauce.I also love the rotisserie chicken salad.There's nothing like a store's version of this . Shred it with your hands , add some cilantro and sliced scallions. Then just make a simple lime dressing made with lime juice,garlic clove and olive oil.
These are just suggestions from Mr. Sifton so even beginners can follow his nudges and come up with a tasty dish.Any beginner can make the Hasselback kielbasa which is just an easy sheet pan dinner. Take a kielbasa cut thin slices through 7/8ths of the width. Before you do that , roast any color of pepper and onion in a 475 degree F oven. Then put the kielbasa on top and baste with either a mix of apricot and mustard or just barbecue sauce. Then put back into the oven until the kielbasa edges are crisp. There's even a suggestion about jazzing up a peanut butter sandwich , Drop a few sliced pickles on an open faced one . Spike it up with a spritz of sriracha or sambal oelek -Indonesian chili paste. He also recommends pairing it with everything from bacon to marmalade to sliced hard boiled eggs. Smashed potatoes is another no brainer. These can be served as the main dish or a side.Making them is simple. It just cooking them in a very hot oven and then smashing the cooked potatoes with the bottom of a tumbler.It's then layering them with cheese ,spinach or kale and bacon - of course. There are pasta recipes that any novice can make with confidence and produce a delicious and professional looking dish.
You Don't Need A Recipe is a must have for any home chef.It encourages you to be creative and think of cooking as easy and fun. Have it on hand and go wild.
I like this pullout. Some of my best creations have come from what's leftover in the fridge or from the night before. One of the most intriguing is the savory French toast. I've been dying t o try this but never had a base to jump from. His is just making the same egg custard but without the cinnamon and sugar. Add black pepper and chopped basil along with a dash of hot sauce instead. The slices are topped with a few handfuls of halved cherry tomatoes that have been cooked in the same pan. I'm thinking add anchovies for a really delicious lunch or Saturday night supper.Another idea I want to try is the Weeknight Fried Rice. This is a fun, grab anything and cook kind of idea It's taking a few cupfuls of white or brown rice, Mix the grains with your choice of meats and veggies and then just stir fry.Clear a space in the middle and add the eggs. It's then just a sprinkle with soy sauce.I also love the rotisserie chicken salad.There's nothing like a store's version of this . Shred it with your hands , add some cilantro and sliced scallions. Then just make a simple lime dressing made with lime juice,garlic clove and olive oil.
These are just suggestions from Mr. Sifton so even beginners can follow his nudges and come up with a tasty dish.Any beginner can make the Hasselback kielbasa which is just an easy sheet pan dinner. Take a kielbasa cut thin slices through 7/8ths of the width. Before you do that , roast any color of pepper and onion in a 475 degree F oven. Then put the kielbasa on top and baste with either a mix of apricot and mustard or just barbecue sauce. Then put back into the oven until the kielbasa edges are crisp. There's even a suggestion about jazzing up a peanut butter sandwich , Drop a few sliced pickles on an open faced one . Spike it up with a spritz of sriracha or sambal oelek -Indonesian chili paste. He also recommends pairing it with everything from bacon to marmalade to sliced hard boiled eggs. Smashed potatoes is another no brainer. These can be served as the main dish or a side.Making them is simple. It just cooking them in a very hot oven and then smashing the cooked potatoes with the bottom of a tumbler.It's then layering them with cheese ,spinach or kale and bacon - of course. There are pasta recipes that any novice can make with confidence and produce a delicious and professional looking dish.
You Don't Need A Recipe is a must have for any home chef.It encourages you to be creative and think of cooking as easy and fun. Have it on hand and go wild.
Saturday, February 16, 2019
Simple Saturday Suppers
Saturday is usually the busiest day of the week. There's chores to do, food shopping and anything school related Who isn't tired after all that?Thne add in cooking a dinner? That just adds to the exhaustion. Don't despair. Just think simple.
It's tempting to get fast food or take out delivery when you're too tired to cook.Yet you'll wind up with a meal that's too greasy, salty and fatty. Order their version of healthy and it 'll be soggy lettuce with drippy sweet dressing and loaded with everything from bacon to cheese. Your best bet is buying easy to cook foods and just making everything fresh. Anything egg based is a good choice. Eggs are simple, especially when creating an omelet. Add fresh spinach or sliced grape tomatoes along with bell pepper slices for a tasty and colorful dinner.Turn it into a sandwich by putting wedges on toasted whole wheat or \seven grain breads.Another idea is whipping up a hearty scramble. This is where you can really get creative. Toss in some kale and Swiss chard along with the usual veggies. Spice it up with garlic , onion powder or even a few drops of hot sauce. Serve with toasted pita . Scoop up the scramble with wedges.If you love breakfast sandwiches, make those. There's no written rule that they're just for breakfast. Layer the egg with low calorie cheese , turkey bacon, and avocado slices.
Pizza is always an easy supper to make.All you need is all purpose flour ( you can also use whole wheat or gluten free to customize it to your family's need). yeast, warm water and olive oil. For more flavor throw in a pinch of garlic powder and oregano. Sub in freshly sliced vine ripened or Roma tomatoes for the usual jarred pizza sauce. As for toppings, go with the usual like pepperoni and mushrooms or something different like shredded chicken or juliennned ham slices. A novel idea is a white pizza. Top it with ricotta and mozzarella . A bechamel sauce can also be added. This is a mix of butter , flour and heavy cream, flavored with crushed garlic cloves. Prosciutto and arugula top it. Of course the simplest and most delicious dinner is a grilled piece of steak with a string bean or broccoli salad. Brush the steak with olive oil infused with rosemary and garlic. The salad can be made earlier and chilled in the fridge.If you're not into steak then try chicken.Add in a baked potato to make it more filling.
A Saturday supper doesn't have to be fast food. You can create an easy and simple meal . It's a nice way to end a busy day.
It's tempting to get fast food or take out delivery when you're too tired to cook.Yet you'll wind up with a meal that's too greasy, salty and fatty. Order their version of healthy and it 'll be soggy lettuce with drippy sweet dressing and loaded with everything from bacon to cheese. Your best bet is buying easy to cook foods and just making everything fresh. Anything egg based is a good choice. Eggs are simple, especially when creating an omelet. Add fresh spinach or sliced grape tomatoes along with bell pepper slices for a tasty and colorful dinner.Turn it into a sandwich by putting wedges on toasted whole wheat or \seven grain breads.Another idea is whipping up a hearty scramble. This is where you can really get creative. Toss in some kale and Swiss chard along with the usual veggies. Spice it up with garlic , onion powder or even a few drops of hot sauce. Serve with toasted pita . Scoop up the scramble with wedges.If you love breakfast sandwiches, make those. There's no written rule that they're just for breakfast. Layer the egg with low calorie cheese , turkey bacon, and avocado slices.
Pizza is always an easy supper to make.All you need is all purpose flour ( you can also use whole wheat or gluten free to customize it to your family's need). yeast, warm water and olive oil. For more flavor throw in a pinch of garlic powder and oregano. Sub in freshly sliced vine ripened or Roma tomatoes for the usual jarred pizza sauce. As for toppings, go with the usual like pepperoni and mushrooms or something different like shredded chicken or juliennned ham slices. A novel idea is a white pizza. Top it with ricotta and mozzarella . A bechamel sauce can also be added. This is a mix of butter , flour and heavy cream, flavored with crushed garlic cloves. Prosciutto and arugula top it. Of course the simplest and most delicious dinner is a grilled piece of steak with a string bean or broccoli salad. Brush the steak with olive oil infused with rosemary and garlic. The salad can be made earlier and chilled in the fridge.If you're not into steak then try chicken.Add in a baked potato to make it more filling.
A Saturday supper doesn't have to be fast food. You can create an easy and simple meal . It's a nice way to end a busy day.
Friday, February 15, 2019
The Empire Of Christina Tosi
Christina Tosi is one of the driving forces in the restaurant industry today. Now there are plans to take her signature dessert chain Milk Bar to the next level. Can it be done. Can Milk Bar be this century's Dairy Queen or Dunkin Donuts? Very likely.
Kim Severson posed similar questions in her interview with Chef Tosi in Wednesday's New York Times. It was at the time that yet another Milk Bar was opening in Cambridge Massachusetts. It was much anticipated and there will be Milk Bars opening up in Miami, Chicago, and everywhere else there's a fan base. The store came about from her working as a pastry chef for David Chang and his famed Momufuku restaurant. She cleverly made ice cream from the milk at the bottom of a cereal bowl. It hit a major nerve with comfort food fans who loved that she went one step further with a childhood favorite.The bakery/dessert bar took off. She was the one who brought about the naked cake craze where only the top is iced. Chrissy Tiegen make the cake a superstar when she famously tried to recreate it on her Instagram account in 2006.Then there was Anderson Cooper swooning over her crow favorite crack pie, a buttery tart with a toasted oat crust. She spearheaded the sprinkle cake trend, bringing home bakers adding measured cups of jimmies to batters and icings. More than Mrs. Fields, Chef Tosi's name is synonymous with desserts (albeit pricey ones).
She doesn;t want her empire to stop there. Milk Bar already has robust sales from their site, thanks to shipping everything from her cookbooks to cookie mixes across the country.She would love to go into grocery stores.Her Chef Tosi's roots are in central Ohio and she grew up loving packaged foods like hot dogs , Doritos and ranch dressing.She wants the same popularity for her treats.Curiously though she doesn;t want Milk Bars on every street corner like Starbucks. She could go into malls and universities though , like McDonald's and Burger King., building up an even bi gger fan base. One of her most ambitious projects will be in Manhattan's Ace Hotel. Her New York flagship store will not only have a build your own dessert bar but also a bodega. The seed money is coming from RSE Ventures founded in part by vice chairman of the Miami Dolphins, who also stars on Shark Tank. This is a far cry from Milk Bar's humble beginnings in the East Village. She herself is down to earth, carrying embroidery floss with her to make spur of the moment friendship bracelets. Her main staff is mostly women who have helped other big companies succeed. Altogether they have made Milk Bar what it is today. She is like her husband, Will Guidara who is the force behind such famous restaurants as Eleven Park Avenue.
Milk Bar will be to the bakery and ice cream industry what Dairy Queen and Dunkin Donuts once were. The name will always be associated with sweet treats. It's on its' way to becoming an American classic.
Kim Severson posed similar questions in her interview with Chef Tosi in Wednesday's New York Times. It was at the time that yet another Milk Bar was opening in Cambridge Massachusetts. It was much anticipated and there will be Milk Bars opening up in Miami, Chicago, and everywhere else there's a fan base. The store came about from her working as a pastry chef for David Chang and his famed Momufuku restaurant. She cleverly made ice cream from the milk at the bottom of a cereal bowl. It hit a major nerve with comfort food fans who loved that she went one step further with a childhood favorite.The bakery/dessert bar took off. She was the one who brought about the naked cake craze where only the top is iced. Chrissy Tiegen make the cake a superstar when she famously tried to recreate it on her Instagram account in 2006.Then there was Anderson Cooper swooning over her crow favorite crack pie, a buttery tart with a toasted oat crust. She spearheaded the sprinkle cake trend, bringing home bakers adding measured cups of jimmies to batters and icings. More than Mrs. Fields, Chef Tosi's name is synonymous with desserts (albeit pricey ones).
She doesn;t want her empire to stop there. Milk Bar already has robust sales from their site, thanks to shipping everything from her cookbooks to cookie mixes across the country.She would love to go into grocery stores.Her Chef Tosi's roots are in central Ohio and she grew up loving packaged foods like hot dogs , Doritos and ranch dressing.She wants the same popularity for her treats.Curiously though she doesn;t want Milk Bars on every street corner like Starbucks. She could go into malls and universities though , like McDonald's and Burger King., building up an even bi gger fan base. One of her most ambitious projects will be in Manhattan's Ace Hotel. Her New York flagship store will not only have a build your own dessert bar but also a bodega. The seed money is coming from RSE Ventures founded in part by vice chairman of the Miami Dolphins, who also stars on Shark Tank. This is a far cry from Milk Bar's humble beginnings in the East Village. She herself is down to earth, carrying embroidery floss with her to make spur of the moment friendship bracelets. Her main staff is mostly women who have helped other big companies succeed. Altogether they have made Milk Bar what it is today. She is like her husband, Will Guidara who is the force behind such famous restaurants as Eleven Park Avenue.
Milk Bar will be to the bakery and ice cream industry what Dairy Queen and Dunkin Donuts once were. The name will always be associated with sweet treats. It's on its' way to becoming an American classic.
Thursday, February 14, 2019
Happy Pig Snout Day
I thought I would have a tray of delicate pink heart cookies for this Valentine's Day. They would be pretty little gems , perfect with a cup of tea.Was I wrong.What I wound up with was seventy -something pig snouts. (cute in their own way).Blame it on my Wilton Cookie Press.
It all started with looking at my Wilton Cookie press and realizing I've never used it in the whole year I have it.
It all started with looking at my Wilton Cookie press and realizing I've never used it in the whole year I have it.
It looked like it could be fun. This is what it is, a plastic barrel that is filled with a very gummy kind of dough. You put those little circular discs in the ring and attach everything. Simple right? Yeah.
I made the dough first, using the Wilton spritz cookie recipe. For an easy dough , it was hard to make.
It starts out with
four cups of flour sifted with 1 teaspoon of baking powder.
Then it's mixing butter and you have to use butter NOT margarine.
It's then mixing it with one egg, one cup of sugar and two tablespoons of of milk.
It calls for both vanilla and almond extract. I didn't have the second so I subbed in more vanilla for the almond. The butter is cut in pieces and then basically riced with an electric mixer.
The flour and baking powder blend is added to this. Since it was for Valentine's Day I add two scant drops of red food coloring.
This was a gooey pasty dough. It was impossible to load into the cookie press.(which by the way doesn''t come with instructions)I had to watch videos on how to do it.
This was the first try.
It looks like wads of chewed bubble gum.
then the second try
These actually came out OK and the first taken when done. Mostly they looked like this. Each tray was baked for ten minutes at 350 degrees F.
Pig snouts, pile upon pile of pig snouts.
If you want a true Valentine's Day cookie go to Melissa Clark's A Good Appetite in yesterday's New York Times Food section. She has actual heart shaped chocolate shortbread dipped in more chocolate and dusted with raspberry powder. I don't recommend this recipe or the cookie press. Sorry, Wilton. (It was also a pain to clean too)
Anyway, Happy Pig Snout Day , everyone. Kiss the snout of your heart.
Wednesday, February 13, 2019
Classic So Cal Dining
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.
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.
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