CHICKEN WITH CIPOLLINI
CHICKEN WITH CIPOLLINI

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

SUGAR SNAP PEAS
SUGAR SNAP PEAS

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

PAN-SEARED BRUSSELS SPROUTS
PAN-SEARED BRUSSELS SPROUTS

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

GRILLED TUNA WITH ARUGULA AND AIOLI
GRILLED TUNA WITH ARUGULA AND AIOLI

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

BOEUF BOURGIGNON
BOEUF BOURGIGNON

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

ROAST CHICKEN IN CIPOLLINI CREAM SAUCE
ROAST CHICKEN IN CIPOLLINI CREAM SAUCE

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

SHRIMP WITH FENNEL AND ORANGE
SHRIMP WITH FENNEL AND ORANGE

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

CHICKEN WITH RUTABAGAS AND APPLES
CHICKEN WITH RUTABAGAS AND APPLES

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

RACK OF LAMB
RACK OF LAMB

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
Click here to download recipe

TILEFISH WITH SPINACH AND CELERY ROOT PURÉE
TILEFISH WITH SPINACH AND CELERY ROOT PURÉE

TILEFISH, WHICH SWIM THE ATLANTIC FROM NOVA SCOTIA TO FLORIDA, IS A WHITE-FLESHED FISH WITH A TEXTURE SOMEWHERE BETWEEN COD AND STRIPED BASS.  MY FAVORITE METHOD OF COOKING FISH IS TO START IT SKIN SIDE DOWN TO CRISP THE SKIN, THEN TURN IT OVER, ADD A HUNK OF BUTTER, REDUCE THE HEAT AND COVER, BASTING TILL IT’S DONE.  THE FISH COMES OUT CRIPS ON TOP, BUT WITH A TEXTURE MORE TENDER THAN STRAIGHT PAN-FRYING.  IN THIS RECIPE, THE FINISHED FILLETS ARE SET ON TOP OF BARELY COOKED SPINACH AND SURROUNDED BY A PURÉE OF CELERY ROOT, WHICH WHEN POACHED IN MILK, HAS A NUTTY SWEETNESS WITHOUT THE STARCHINESS OF MASHED POTATOES.  IN FACT, WITH THE EXCEPTION OF THE BUTTER, THIS MAY BE A GREAT LOW-CALORIE BREAK FROM THE EXCESSES OF THE HOLIDAYS.
Click here to download recipe

CHICKEN WITH CIPOLLINI
CHICKEN WITH CIPOLLINI

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

SUGAR SNAP PEAS
SUGAR SNAP PEAS

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

PAN-SEARED BRUSSELS SPROUTS
PAN-SEARED BRUSSELS SPROUTS

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

GRILLED TUNA WITH ARUGULA AND AIOLI
GRILLED TUNA WITH ARUGULA AND AIOLI

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

BOEUF BOURGIGNON
BOEUF BOURGIGNON

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

ROAST CHICKEN IN CIPOLLINI CREAM SAUCE
ROAST CHICKEN IN CIPOLLINI CREAM SAUCE

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

SHRIMP WITH FENNEL AND ORANGE
SHRIMP WITH FENNEL AND ORANGE

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

CHICKEN WITH RUTABAGAS AND APPLES
CHICKEN WITH RUTABAGAS AND APPLES

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

RACK OF LAMB
RACK OF LAMB

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
Click here to download recipe

TILEFISH WITH SPINACH AND CELERY ROOT PURÉE
TILEFISH WITH SPINACH AND CELERY ROOT PURÉE

TILEFISH, WHICH SWIM THE ATLANTIC FROM NOVA SCOTIA TO FLORIDA, IS A WHITE-FLESHED FISH WITH A TEXTURE SOMEWHERE BETWEEN COD AND STRIPED BASS.  MY FAVORITE METHOD OF COOKING FISH IS TO START IT SKIN SIDE DOWN TO CRISP THE SKIN, THEN TURN IT OVER, ADD A HUNK OF BUTTER, REDUCE THE HEAT AND COVER, BASTING TILL IT’S DONE.  THE FISH COMES OUT CRIPS ON TOP, BUT WITH A TEXTURE MORE TENDER THAN STRAIGHT PAN-FRYING.  IN THIS RECIPE, THE FINISHED FILLETS ARE SET ON TOP OF BARELY COOKED SPINACH AND SURROUNDED BY A PURÉE OF CELERY ROOT, WHICH WHEN POACHED IN MILK, HAS A NUTTY SWEETNESS WITHOUT THE STARCHINESS OF MASHED POTATOES.  IN FACT, WITH THE EXCEPTION OF THE BUTTER, THIS MAY BE A GREAT LOW-CALORIE BREAK FROM THE EXCESSES OF THE HOLIDAYS.
Click here to download recipe

CHICKEN WITH CIPOLLINI
CHICKEN WITH CIPOLLINI

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

SUGAR SNAP PEAS
SUGAR SNAP PEAS

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

PAN-SEARED BRUSSELS SPROUTS
PAN-SEARED BRUSSELS SPROUTS

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

GRILLED TUNA WITH ARUGULA AND AIOLI
GRILLED TUNA WITH ARUGULA AND AIOLI

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

BOEUF BOURGIGNON
BOEUF BOURGIGNON

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

ROAST CHICKEN IN CIPOLLINI CREAM SAUCE
ROAST CHICKEN IN CIPOLLINI CREAM SAUCE

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

SHRIMP WITH FENNEL AND ORANGE
SHRIMP WITH FENNEL AND ORANGE

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

CHICKEN WITH RUTABAGAS AND APPLES
CHICKEN WITH RUTABAGAS AND APPLES

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

RACK OF LAMB
RACK OF LAMB

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
Click here to download recipe

TILEFISH WITH SPINACH AND CELERY ROOT PURÉE
TILEFISH WITH SPINACH AND CELERY ROOT PURÉE

TILEFISH, WHICH SWIM THE ATLANTIC FROM NOVA SCOTIA TO FLORIDA, IS A WHITE-FLESHED FISH WITH A TEXTURE SOMEWHERE BETWEEN COD AND STRIPED BASS.  MY FAVORITE METHOD OF COOKING FISH IS TO START IT SKIN SIDE DOWN TO CRISP THE SKIN, THEN TURN IT OVER, ADD A HUNK OF BUTTER, REDUCE THE HEAT AND COVER, BASTING TILL IT’S DONE.  THE FISH COMES OUT CRIPS ON TOP, BUT WITH A TEXTURE MORE TENDER THAN STRAIGHT PAN-FRYING.  IN THIS RECIPE, THE FINISHED FILLETS ARE SET ON TOP OF BARELY COOKED SPINACH AND SURROUNDED BY A PURÉE OF CELERY ROOT, WHICH WHEN POACHED IN MILK, HAS A NUTTY SWEETNESS WITHOUT THE STARCHINESS OF MASHED POTATOES.  IN FACT, WITH THE EXCEPTION OF THE BUTTER, THIS MAY BE A GREAT LOW-CALORIE BREAK FROM THE EXCESSES OF THE HOLIDAYS.
Click here to download recipe

CHICKEN WITH CIPOLLINI
CHICKEN WITH CIPOLLINI

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

SUGAR SNAP PEAS
SUGAR SNAP PEAS

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

PAN-SEARED BRUSSELS SPROUTS
PAN-SEARED BRUSSELS SPROUTS

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

GRILLED TUNA WITH ARUGULA AND AIOLI
GRILLED TUNA WITH ARUGULA AND AIOLI

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

BOEUF BOURGIGNON
BOEUF BOURGIGNON

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

ROAST CHICKEN IN CIPOLLINI CREAM SAUCE
ROAST CHICKEN IN CIPOLLINI CREAM SAUCE

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

SHRIMP WITH FENNEL AND ORANGE
SHRIMP WITH FENNEL AND ORANGE

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

CHICKEN WITH RUTABAGAS AND APPLES
CHICKEN WITH RUTABAGAS AND APPLES

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

RACK OF LAMB
RACK OF LAMB

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
Click here to download recipe

TILEFISH WITH SPINACH AND CELERY ROOT PURÉE
TILEFISH WITH SPINACH AND CELERY ROOT PURÉE

TILEFISH, WHICH SWIM THE ATLANTIC FROM NOVA SCOTIA TO FLORIDA, IS A WHITE-FLESHED FISH WITH A TEXTURE SOMEWHERE BETWEEN COD AND STRIPED BASS.  MY FAVORITE METHOD OF COOKING FISH IS TO START IT SKIN SIDE DOWN TO CRISP THE SKIN, THEN TURN IT OVER, ADD A HUNK OF BUTTER, REDUCE THE HEAT AND COVER, BASTING TILL IT’S DONE.  THE FISH COMES OUT CRIPS ON TOP, BUT WITH A TEXTURE MORE TENDER THAN STRAIGHT PAN-FRYING.  IN THIS RECIPE, THE FINISHED FILLETS ARE SET ON TOP OF BARELY COOKED SPINACH AND SURROUNDED BY A PURÉE OF CELERY ROOT, WHICH WHEN POACHED IN MILK, HAS A NUTTY SWEETNESS WITHOUT THE STARCHINESS OF MASHED POTATOES.  IN FACT, WITH THE EXCEPTION OF THE BUTTER, THIS MAY BE A GREAT LOW-CALORIE BREAK FROM THE EXCESSES OF THE HOLIDAYS.
Click here to download recipe

CHICKEN WITH CIPOLLINI
CHICKEN WITH CIPOLLINI

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

SUGAR SNAP PEAS
SUGAR SNAP PEAS

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

PAN-SEARED BRUSSELS SPROUTS
PAN-SEARED BRUSSELS SPROUTS

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

GRILLED TUNA WITH ARUGULA AND AIOLI
GRILLED TUNA WITH ARUGULA AND AIOLI

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

BOEUF BOURGIGNON
BOEUF BOURGIGNON

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

ROAST CHICKEN IN CIPOLLINI CREAM SAUCE
ROAST CHICKEN IN CIPOLLINI CREAM SAUCE

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

SHRIMP WITH FENNEL AND ORANGE
SHRIMP WITH FENNEL AND ORANGE

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

CHICKEN WITH RUTABAGAS AND APPLES
CHICKEN WITH RUTABAGAS AND APPLES

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

RACK OF LAMB
RACK OF LAMB

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
Click here to download recipe

TILEFISH WITH SPINACH AND CELERY ROOT PURÉE
TILEFISH WITH SPINACH AND CELERY ROOT PURÉE

TILEFISH, WHICH SWIM THE ATLANTIC FROM NOVA SCOTIA TO FLORIDA, IS A WHITE-FLESHED FISH WITH A TEXTURE SOMEWHERE BETWEEN COD AND STRIPED BASS.  MY FAVORITE METHOD OF COOKING FISH IS TO START IT SKIN SIDE DOWN TO CRISP THE SKIN, THEN TURN IT OVER, ADD A HUNK OF BUTTER, REDUCE THE HEAT AND COVER, BASTING TILL IT’S DONE.  THE FISH COMES OUT CRIPS ON TOP, BUT WITH A TEXTURE MORE TENDER THAN STRAIGHT PAN-FRYING.  IN THIS RECIPE, THE FINISHED FILLETS ARE SET ON TOP OF BARELY COOKED SPINACH AND SURROUNDED BY A PURÉE OF CELERY ROOT, WHICH WHEN POACHED IN MILK, HAS A NUTTY SWEETNESS WITHOUT THE STARCHINESS OF MASHED POTATOES.  IN FACT, WITH THE EXCEPTION OF THE BUTTER, THIS MAY BE A GREAT LOW-CALORIE BREAK FROM THE EXCESSES OF THE HOLIDAYS.
Click here to download recipe

CHICKEN WITH CIPOLLINI
CHICKEN WITH CIPOLLINI

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

SUGAR SNAP PEAS
SUGAR SNAP PEAS

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

PAN-SEARED BRUSSELS SPROUTS
PAN-SEARED BRUSSELS SPROUTS

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

GRILLED TUNA WITH ARUGULA AND AIOLI
GRILLED TUNA WITH ARUGULA AND AIOLI

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

BOEUF BOURGIGNON
BOEUF BOURGIGNON

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

ROAST CHICKEN IN CIPOLLINI CREAM SAUCE
ROAST CHICKEN IN CIPOLLINI CREAM SAUCE

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

SHRIMP WITH FENNEL AND ORANGE
SHRIMP WITH FENNEL AND ORANGE

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

CHICKEN WITH RUTABAGAS AND APPLES
CHICKEN WITH RUTABAGAS AND APPLES

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

RACK OF LAMB
RACK OF LAMB

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
Click here to download recipe

TILEFISH WITH SPINACH AND CELERY ROOT PURÉE
TILEFISH WITH SPINACH AND CELERY ROOT PURÉE

TILEFISH, WHICH SWIM THE ATLANTIC FROM NOVA SCOTIA TO FLORIDA, IS A WHITE-FLESHED FISH WITH A TEXTURE SOMEWHERE BETWEEN COD AND STRIPED BASS.  MY FAVORITE METHOD OF COOKING FISH IS TO START IT SKIN SIDE DOWN TO CRISP THE SKIN, THEN TURN IT OVER, ADD A HUNK OF BUTTER, REDUCE THE HEAT AND COVER, BASTING TILL IT’S DONE.  THE FISH COMES OUT CRIPS ON TOP, BUT WITH A TEXTURE MORE TENDER THAN STRAIGHT PAN-FRYING.  IN THIS RECIPE, THE FINISHED FILLETS ARE SET ON TOP OF BARELY COOKED SPINACH AND SURROUNDED BY A PURÉE OF CELERY ROOT, WHICH WHEN POACHED IN MILK, HAS A NUTTY SWEETNESS WITHOUT THE STARCHINESS OF MASHED POTATOES.  IN FACT, WITH THE EXCEPTION OF THE BUTTER, THIS MAY BE A GREAT LOW-CALORIE BREAK FROM THE EXCESSES OF THE HOLIDAYS.
Click here to download recipe

CHICKEN WITH CIPOLLINI
CHICKEN WITH CIPOLLINI

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

SUGAR SNAP PEAS
SUGAR SNAP PEAS

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

PAN-SEARED BRUSSELS SPROUTS
PAN-SEARED BRUSSELS SPROUTS

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

GRILLED TUNA WITH ARUGULA AND AIOLI
GRILLED TUNA WITH ARUGULA AND AIOLI

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

BOEUF BOURGIGNON
BOEUF BOURGIGNON

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

ROAST CHICKEN IN CIPOLLINI CREAM SAUCE
ROAST CHICKEN IN CIPOLLINI CREAM SAUCE

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

SHRIMP WITH FENNEL AND ORANGE
SHRIMP WITH FENNEL AND ORANGE

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

CHICKEN WITH RUTABAGAS AND APPLES
CHICKEN WITH RUTABAGAS AND APPLES

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

RACK OF LAMB
RACK OF LAMB

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
Click here to download recipe

TILEFISH WITH SPINACH AND CELERY ROOT PURÉE
TILEFISH WITH SPINACH AND CELERY ROOT PURÉE

TILEFISH, WHICH SWIM THE ATLANTIC FROM NOVA SCOTIA TO FLORIDA, IS A WHITE-FLESHED FISH WITH A TEXTURE SOMEWHERE BETWEEN COD AND STRIPED BASS.  MY FAVORITE METHOD OF COOKING FISH IS TO START IT SKIN SIDE DOWN TO CRISP THE SKIN, THEN TURN IT OVER, ADD A HUNK OF BUTTER, REDUCE THE HEAT AND COVER, BASTING TILL IT’S DONE.  THE FISH COMES OUT CRIPS ON TOP, BUT WITH A TEXTURE MORE TENDER THAN STRAIGHT PAN-FRYING.  IN THIS RECIPE, THE FINISHED FILLETS ARE SET ON TOP OF BARELY COOKED SPINACH AND SURROUNDED BY A PURÉE OF CELERY ROOT, WHICH WHEN POACHED IN MILK, HAS A NUTTY SWEETNESS WITHOUT THE STARCHINESS OF MASHED POTATOES.  IN FACT, WITH THE EXCEPTION OF THE BUTTER, THIS MAY BE A GREAT LOW-CALORIE BREAK FROM THE EXCESSES OF THE HOLIDAYS.
Click here to download recipe

CHICKEN WITH CIPOLLINI
CHICKEN WITH CIPOLLINI

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

SUGAR SNAP PEAS
SUGAR SNAP PEAS

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

PAN-SEARED BRUSSELS SPROUTS
PAN-SEARED BRUSSELS SPROUTS

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

GRILLED TUNA WITH ARUGULA AND AIOLI
GRILLED TUNA WITH ARUGULA AND AIOLI

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

BOEUF BOURGIGNON
BOEUF BOURGIGNON

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

ROAST CHICKEN IN CIPOLLINI CREAM SAUCE
ROAST CHICKEN IN CIPOLLINI CREAM SAUCE

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

SHRIMP WITH FENNEL AND ORANGE
SHRIMP WITH FENNEL AND ORANGE

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

CHICKEN WITH RUTABAGAS AND APPLES
CHICKEN WITH RUTABAGAS AND APPLES

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

RACK OF LAMB
RACK OF LAMB

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
Click here to download recipe

TILEFISH WITH SPINACH AND CELERY ROOT PURÉE
TILEFISH WITH SPINACH AND CELERY ROOT PURÉE

TILEFISH, WHICH SWIM THE ATLANTIC FROM NOVA SCOTIA TO FLORIDA, IS A WHITE-FLESHED FISH WITH A TEXTURE SOMEWHERE BETWEEN COD AND STRIPED BASS.  MY FAVORITE METHOD OF COOKING FISH IS TO START IT SKIN SIDE DOWN TO CRISP THE SKIN, THEN TURN IT OVER, ADD A HUNK OF BUTTER, REDUCE THE HEAT AND COVER, BASTING TILL IT’S DONE.  THE FISH COMES OUT CRIPS ON TOP, BUT WITH A TEXTURE MORE TENDER THAN STRAIGHT PAN-FRYING.  IN THIS RECIPE, THE FINISHED FILLETS ARE SET ON TOP OF BARELY COOKED SPINACH AND SURROUNDED BY A PURÉE OF CELERY ROOT, WHICH WHEN POACHED IN MILK, HAS A NUTTY SWEETNESS WITHOUT THE STARCHINESS OF MASHED POTATOES.  IN FACT, WITH THE EXCEPTION OF THE BUTTER, THIS MAY BE A GREAT LOW-CALORIE BREAK FROM THE EXCESSES OF THE HOLIDAYS.
Click here to download recipe

CHICKEN WITH CIPOLLINI
CHICKEN WITH CIPOLLINI

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

SUGAR SNAP PEAS
SUGAR SNAP PEAS

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

PAN-SEARED BRUSSELS SPROUTS
PAN-SEARED BRUSSELS SPROUTS

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

GRILLED TUNA WITH ARUGULA AND AIOLI
GRILLED TUNA WITH ARUGULA AND AIOLI

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

BOEUF BOURGIGNON
BOEUF BOURGIGNON

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

ROAST CHICKEN IN CIPOLLINI CREAM SAUCE
ROAST CHICKEN IN CIPOLLINI CREAM SAUCE

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

SHRIMP WITH FENNEL AND ORANGE
SHRIMP WITH FENNEL AND ORANGE

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

CHICKEN WITH RUTABAGAS AND APPLES
CHICKEN WITH RUTABAGAS AND APPLES

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

RACK OF LAMB
RACK OF LAMB

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
Click here to download recipe

TILEFISH WITH SPINACH AND CELERY ROOT PURÉE
TILEFISH WITH SPINACH AND CELERY ROOT PURÉE

TILEFISH, WHICH SWIM THE ATLANTIC FROM NOVA SCOTIA TO FLORIDA, IS A WHITE-FLESHED FISH WITH A TEXTURE SOMEWHERE BETWEEN COD AND STRIPED BASS.  MY FAVORITE METHOD OF COOKING FISH IS TO START IT SKIN SIDE DOWN TO CRISP THE SKIN, THEN TURN IT OVER, ADD A HUNK OF BUTTER, REDUCE THE HEAT AND COVER, BASTING TILL IT’S DONE.  THE FISH COMES OUT CRIPS ON TOP, BUT WITH A TEXTURE MORE TENDER THAN STRAIGHT PAN-FRYING.  IN THIS RECIPE, THE FINISHED FILLETS ARE SET ON TOP OF BARELY COOKED SPINACH AND SURROUNDED BY A PURÉE OF CELERY ROOT, WHICH WHEN POACHED IN MILK, HAS A NUTTY SWEETNESS WITHOUT THE STARCHINESS OF MASHED POTATOES.  IN FACT, WITH THE EXCEPTION OF THE BUTTER, THIS MAY BE A GREAT LOW-CALORIE BREAK FROM THE EXCESSES OF THE HOLIDAYS.
Click here to download recipe

CHICKEN WITH CIPOLLINI
CHICKEN WITH CIPOLLINI

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

SUGAR SNAP PEAS
SUGAR SNAP PEAS

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

PAN-SEARED BRUSSELS SPROUTS
PAN-SEARED BRUSSELS SPROUTS

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

GRILLED TUNA WITH ARUGULA AND AIOLI
GRILLED TUNA WITH ARUGULA AND AIOLI

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

BOEUF BOURGIGNON
BOEUF BOURGIGNON

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

ROAST CHICKEN IN CIPOLLINI CREAM SAUCE
ROAST CHICKEN IN CIPOLLINI CREAM SAUCE

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

SHRIMP WITH FENNEL AND ORANGE
SHRIMP WITH FENNEL AND ORANGE

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

CHICKEN WITH RUTABAGAS AND APPLES
CHICKEN WITH RUTABAGAS AND APPLES

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

RACK OF LAMB
RACK OF LAMB

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
Click here to download recipe

TILEFISH WITH SPINACH AND CELERY ROOT PURÉE
TILEFISH WITH SPINACH AND CELERY ROOT PURÉE

TILEFISH, WHICH SWIM THE ATLANTIC FROM NOVA SCOTIA TO FLORIDA, IS A WHITE-FLESHED FISH WITH A TEXTURE SOMEWHERE BETWEEN COD AND STRIPED BASS.  MY FAVORITE METHOD OF COOKING FISH IS TO START IT SKIN SIDE DOWN TO CRISP THE SKIN, THEN TURN IT OVER, ADD A HUNK OF BUTTER, REDUCE THE HEAT AND COVER, BASTING TILL IT’S DONE.  THE FISH COMES OUT CRIPS ON TOP, BUT WITH A TEXTURE MORE TENDER THAN STRAIGHT PAN-FRYING.  IN THIS RECIPE, THE FINISHED FILLETS ARE SET ON TOP OF BARELY COOKED SPINACH AND SURROUNDED BY A PURÉE OF CELERY ROOT, WHICH WHEN POACHED IN MILK, HAS A NUTTY SWEETNESS WITHOUT THE STARCHINESS OF MASHED POTATOES.  IN FACT, WITH THE EXCEPTION OF THE BUTTER, THIS MAY BE A GREAT LOW-CALORIE BREAK FROM THE EXCESSES OF THE HOLIDAYS.
Click here to download recipe

This Week’s Meal

CHICKEN WITH CIPOLLINI

CHICKEN WITH CIPOLLINI

BROWSE BY TYPE

RECENT RECIPES

  • CHICKEN WITH CIPOLLINI CHICKEN WITH CIPOLLINI
  • SUGAR SNAP PEAS SUGAR SNAP PEAS
  • PAN-SEARED BRUSSELS SPROUTS PAN-SEARED BRUSSELS SPROUTS

SOUL FOOD IN THE YEAR OF TRUMP (2017)

THE ONLY SECTION OF THE PAPER WHICH IS NOT DEPRESSING TO READ THESE DAYS IS THE FOOD SECTION. I FIND MYSELF LINGERING OVER INTRIGUING RECIPES, FEATURE ARTICLES AND RESTAURANT REVIEWS.

EVEN BETTER IS TO SOOTHE ONE'S SOUL AT AN EXCITING NEW RESTAURANT OR BE PAMPERED IN A FAMILIAR ONE.

THE DINING SCENE IMPROVES EACH YEAR AND 2017 WAS NO EXCEPTION.

AS WE STUMBLE INTO 2018, LET US LOOK BACK FOR A MOMENT AND REFLECT:

EVERY COUPLE OF WEEKS I TREAT MYSELF TO SUSHI AT IKE IN HOLLYWOOD, WHERE RICK, THE NEW OWNER AND HEAD CHEF, SURPRISES ME WITH HIS OMAKASE DISHES SUCH AS VINEGARY BABY SQUID, SEARED UNI, CUT ROLL OF TORO AND PICKLED BURDOCK ROOT, WASHED DOWN WITH A SAPPORO DRAFT.

JOSEF CENTENO CONTINUES TO SURPRISE AND NEVER DISAPPOINT. THERE'S ALWAYS SOME DISCOVERY OR REFINEMENT OF A FAMILIAR DISH ON HIS MENUS AT BACO, BAR AMA, ORSA&WINSTON, AND P.Y.T. IN CULVER CITY, YOU CAN TREAT YOURSELF TO A BACO AT BACO SHOP OR MAKE THESE DISHES AT HOME BY INVESTING IN THE BACO COOKBOOK.

DESPITE OUR DISMAL TREATMENT A FEW YEARS BACK AT TROIS MEC, WE FINALLY SUCCUMBED TO THE LURE OF SUPERB BISTRO DISHES AT PETIT TROIS, RIGHT NEXT DOOR AND FAR MORE WELCOMING. GRAB A SEAT AT THE COUNTER SO YOU CAN WATCH THE CHEFS ASSEMBLE YOU ONION SOUP OR SIX EGG OMELETTE.
ACROSS THE STREET IS THE MOZZAPLEX, WHERE WE GO FOR LATE LUNCHES AND SPLIT THE INSALATA FORTE AND THE PIZZA BIANCO WASHED DOWN WITH A GLASS OF ETNA ROSSO.

THANKS TO OUR URGING, YOU CAN NOW ORDER CHRIS'S INCOMPARABLE DUCK CONFIT ON A BED OF BITTER GREENS OR WITH OATMEAL PANCAKES ON THE SIDE AT SALT'S CURE ON HIGHLAND.

KAREN HATFIELD'S SYCAMORE KITCHEN MAY MAKE THE BEST KOUIGN AMANN IN TOWN WHICH SHE CALLS A BUTTERCUP. I FIND THE SHORT RIB SANDWICH OR GRILLED CHEESE WITH WILTED GREENS AND TELEGGIO EQUALLY TEMPTING.

SYCAMORE IS IN CLOSE COMPETITION WITH RÉPUBLIQUE, FURTHER DOWN ON LA BREA. SHALL I ORDER THE SMOKED SALMON TARTINE ON A BED OF GUACAMOLE OR THE CUBAN SANDWICH? DON'T LEAVE WITHOUT A MULTIGRAIN OR RAISIN NUT LOAF TUCKED UNDER YOU ARM.

FURTHER NORTH ON LA BREA, I LOVE THE SPRING ROLLS AND PHO AT NONG LA, WITH ITS DEEPLY-FLAVORED BROTH AND ORGANIC CHICKEN.

I HAVE YET TO FIND RAMEN EQUAL TO THE 16-HOUR PORK BONE RICHNESS AT SILVERLAKE RAMEN, THOUGH YOU'LL HAVE BETTER LUCK AT 3PM THAN LUNCHTIME.
BUT 2017 MARKED THE OPENING OF SEVERAL NEW DISCOVERIES, AMONG THEM KISMET, NATHAN McCALL'S 2024 HILLHURST, AND THE SUPERB BREAD, SALADS AND SANDWICHES AT FRIENDS AND FAMILY WHERE PANOS' BAKERY ONCE STOOD.

AT VERLAINE, IN THE FORMER DOMINICK'S ON BEVERLY, IT MAY SURPRISE YOU TO KNOW CHEF DIEGO HERNANDEZ IS PREPARING NOT FRENCH BUT HAUTE MEXICAN DISHES.

PERHAPS THE MOST EXCITING AND DRAMATIC NEW SPACE IS ROSSOBLU, MADE EVEN MORE DAZZLING AT NIGHT BY ITS LOCATION IN THE FASHION DISTRICT, WHICH THOUGH BUSTLING BY DAY, IS DESOLATE AT NIGHT. BUT THE RESTAURANT, ON THE SITE OF THE FORMER CITY MARKET, BOASTS A WALL SIZE PHOTO MONTAGE MURAL AND AN INVITING OUTDOOR PATIO AND GARDENS, WHERE THE DIN IS LOST IN THE BALMY NIGHT. DIG IN TO HEARTY BOLOGNESE FARE, WITH SUPERB PASTAS, SALADS AND RIB-STICKING ENTRÉES SUCH AS ROAST SUCKLING PIG AND BRICK-PRESSED CHICKEN.

AS WE TIPTOE INTO 2018, I WILL NOT BE ORDERING THE $250 TASTING MENU AT VERSPERTINE, BUT LOOK FORWARD TO MY FIRST DINNER AT APRIL BLOOMFIELD'S HEARTH AND HOUND, TO BISTROT FARE AT JOURNEYMAN IN ATWATER VILLAGE, FILIPINO FOOD, AND MOZZARELLA STICKS AT COSA BUONA.

THAT'S JUST FOR STARTERS.