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RECENT RECIPES

04
Jul

MORELS À LA CRÊME

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MORELS, LIKE MOST WILD MUSHROOMS, ARE SEASONAL, DELICIOUS, AND EXPENSIVE, SELLING FOR $65 A POUND IN THE HOLLYWOOD FARMERS’ MARKET. SO WHEN THEY TURNED UP ON FOOD 52 FOR $35 A POUND, WHAT COULD I DO?  I MEAN WHO CAN RESIST A BARGAIN?  I LOOKED UP SEVERAL RECIPES AND THE MOST APPEALING WAS ONE BY […]

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Categories : MEAL OF THE WEEK,RECENT RECIPES,VEGETABLES
21
Jun

LITTLE GEMS WITH APRICOTS AND FETA

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STONE FRUIT HAVE HIT THE FARMERS’ MARKETS, THE FIRST SIGN OF SUMMER.  STANDS ARE PILED HIGH WITH YELLOW PEACHES, WHITE NECTARINES AND APRICOTS.  ANY OF THEM WILL GO NICELY IN THIS SALAD, THEIR SWEETNESS OFFSET BY THE SALTY BITE OF FETA.

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Categories : MEAL OF THE WEEK,RECENT RECIPES,SALADS
11
Jun

BOUILLABAISSE PASTA

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I’M CALLING THIS RECIPE BOUILLABAISSE PASTA BECAUSE IT CONTAINS FENNEL, GARLIC, SAFFRON, AND TOMATOES — THE FLAVOR PROFILE OF CLASSIC BOUILLABAISSE. IT’S A BIT COMPLICATED, SO HAVE YOUR MIS-EN-PLACE, EN PLACE, AND THE STEPS CLEAR IN YOUR MIND BEFORE YOU GET ROLLING. YOU WILL BE REWARDED WITH A SEAFOOD PASTA WHICH IS BOTH RUSTIC AND […]

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Categories : FISH,MEAL OF THE WEEK,PASTA AND RICE,RECENT RECIPES
01
May

SHRIMP WITH MUSHROOMS AND POTATOES

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THE PRINCIPAL COMPONENTS OF THIS DISH — SHRIMP, POTATOES AND MUSHROOMS — ARE COOKED SUCCESSIVELY IN THE SAME PAN.  I USED WELL-SEASONED CAST IRON, BUT YOU CAN PREPARE IT IN ANY LARGE SAUTÉ PAN.  THE POTATOES AND MUSHROOMS GIVE THE DISH A HOMEY FEEL; THE ONIONS, A SWEET MOISTURE.  THESE HUMBLE INGREDIENTS ALLOW THE SHRIMP […]

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES
16
Apr

CHICKEN WITH CIPOLLINI

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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 […]

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Categories : MEAL OF THE WEEK,POULTRY,RECENT RECIPES
06
Apr

SUGAR SNAP PEAS

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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 […]

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Categories : MEAL OF THE WEEK,RECENT RECIPES,VEGETABLES
06
Apr

PAN-SEARED BRUSSELS SPROUTS

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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, […]

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Categories : MEAL OF THE WEEK,RECENT RECIPES,VEGETABLES
23
Mar

GRILLED TUNA WITH ARUGULA AND AIOLI

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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 […]

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES,SALADS
09
Mar

BOEUF BOURGIGNON

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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 […]

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES
19
Feb

ROAST CHICKEN IN CIPOLLINI CREAM SAUCE

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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.

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Categories : MEAL OF THE WEEK,POULTRY,RECENT RECIPES