Today's New York Times has a nice piece about a stuffing recipe found in a new book which compiles fragments of Marilyn Monroe's life. My issue with the article is the authors' astonishment at some of the techniques and ingredients and their conclusions about the possible source of the recipe.
First of all, I'd like to tell them that they are probably right that the recipe comes from Joe Di Maggio's family, because the technique of soaking and shredding bread for the stuffing is definitely a technique I learned from my Italian-American mother and grandmother. We didn't use fresh bread, however charming the description of Marilyn buying a fresh loaf of bread is. It is a way of utilizing left-over, stale, dried-out bread which is saved for just this purpose. That's why it needs soaking in water (or milk.) Coming out of the Great Depression and the privations of WWII, this is what people did. I never in my life purchased boxed stuffing mix and wouldn't have it in my house except that my husband has claimed the stuffing-making duties for Thanksgiving since before we were married. I much prefer using dead bread.
As for the authors' contention that sourdough bread was not well known outside of San Francisco at mid-century, I say "nonsense." San Francisco is NOT the beginning and end of sourdough, no matter how good it might be. Sourdough traveled west with pioneers and Forty-niners, but it didn't start in San Francisco. I knew what sourdough bread was as a child in Upstate New York around the time Marilyn was cooking up this recipe. It wasn't until Nancy Silverton's La Brea Bakery Bread Cookbook that I was actually able to make a starter from scratch (using the grapes in my garden) but thinking that sourdough wasn't well-known in the 1950s is pretty naive.
My mother also used Parmesan, bird livers and lots of parsley, but no beef. Occasionally, chestnuts were added (but I think they might have been hard to come by and I do remember some exploding in an oven once upon a time.) I agree with the writers that the recipe shows a Sicilian influence with the use of raisins (I'd argue that came by way of Phoenicia as there's a lot in Sicilian cooking that reminds me of Lebanese food) because my Southern-Italian heritage doesn't use them in stuffing. My husband always puts raisins in his stuffing, which I find foreign. His Jewish family came from Poland and Russia, but I wonder if the raisins go back to a Middle Eastern origin.
Wednesday, November 10, 2010
Friday, November 5, 2010
If you read my other blog, Out of the Darkroom, you know the reason I haven't had time to post much lately is that we moved twice in the past 6 months or so--the first move was back into our rebuilt house and the second was to a much larger house about four miles away. The old house is not yet on the market, but I hope it will be soon.
The new house has a huge kitchen with some top of the line equipment, although it was probably installed around 1994, after the last big earthquake when the house was enlarged. At least, that's when the GE Monogram built-in refrigerator was made. That piece of equipment has barely worked since we moved in. The repair people have been out four times so far (and, yes, we did purchase insurance against such breakdowns) but it still isn't working right. I see Thanksgiving looming and fear a repeat of my then year old fridge breaking down on me just in time for that holiday.
That's Len and my friend Karen in the kitchen when we did one of the walk-throughs. There's a center-island with a prep sink and the refrigerator, range, and wall ovens are on the left side of the picture. There's a skylight/backlit ceiling stained glass of ducks over head (a motif also found in the etched glass of the front door) that's quite cheerful. And there is a lot of cabinet space, even if I no longer have a walk-in pantry (my favorite thing about the rebuilt old house.)
Fortunately, we brought both the big refrigerator and the one we use for cold drinks with us when we moved. The big one is in the garage where, sadly, there is no water hook up for the ice maker, and the other sits on the patio for the convenience of our guests. And to give me some extra freezer space because I don't have a working refrigerator in the kitchen.
This has not put a stop to the Sunday Super Supper Squad, which did not miss a beat during the move. I've been trying new recipes almost every week and the kitchen is big enough that I can extend my dining room table to comfortably seat a dozen people. We'll have to move it to the living room for Thanksgiving and its full extension for a larger crowd, but that's no big deal.
For Halloween, I made a huge pot of chicken and dumplings (above) which was a big hit and has provided lunch at work all week. It hasn't been nearly cold enough for such comfort food this week, with temperatures in the 90s, but it was cooler on Sunday night. I'm hoping for a bit cooler this weekend because I've got two large butternut squashes awaiting their squash destiny as butternut squash soup.
I love the Viking range that came with the house--four large burners and a grill. When I made the lobsters (below) for my friend Gayle's birthday party, I could boil 3 large pots of water so everything was ready at the same time. I don't know why people think making lobster is hard to do when the best way to serve it is so easy.
While the Dacor electric double wall oven would not have been my first choice (I prefer gas and my range had a 5.3 cubic foot oven, much bigger than these), it does a fine job and can take half-sheet pans. I haven't gotten around to making bread yet, but roasted chicken and frozen pizzas made on my baking stones have come out right. I am quite inspired to do Christmas cookies this year.
I will say that I am actually looking forward to Thanksgiving this year. In the old house, I always dreaded the task of rearranging furniture to make space for the people we would try to squeeze in every year (23 was the most, 16 was average.) We usually had to put our living room furniture outside to make room for the tables inside. Then it was really hard to work in the kitchen because there wasn't really enough room for more than two people and everyone wants to volunteer to help. This year, I fully expect to be able to set the table the night before the actual event, while different kinds of desserts are baking away in the two ovens. And I won't have to stay up all night to do it. Heaven.
The new house has a huge kitchen with some top of the line equipment, although it was probably installed around 1994, after the last big earthquake when the house was enlarged. At least, that's when the GE Monogram built-in refrigerator was made. That piece of equipment has barely worked since we moved in. The repair people have been out four times so far (and, yes, we did purchase insurance against such breakdowns) but it still isn't working right. I see Thanksgiving looming and fear a repeat of my then year old fridge breaking down on me just in time for that holiday.
That's Len and my friend Karen in the kitchen when we did one of the walk-throughs. There's a center-island with a prep sink and the refrigerator, range, and wall ovens are on the left side of the picture. There's a skylight/backlit ceiling stained glass of ducks over head (a motif also found in the etched glass of the front door) that's quite cheerful. And there is a lot of cabinet space, even if I no longer have a walk-in pantry (my favorite thing about the rebuilt old house.)
This has not put a stop to the Sunday Super Supper Squad, which did not miss a beat during the move. I've been trying new recipes almost every week and the kitchen is big enough that I can extend my dining room table to comfortably seat a dozen people. We'll have to move it to the living room for Thanksgiving and its full extension for a larger crowd, but that's no big deal.
I love the Viking range that came with the house--four large burners and a grill. When I made the lobsters (below) for my friend Gayle's birthday party, I could boil 3 large pots of water so everything was ready at the same time. I don't know why people think making lobster is hard to do when the best way to serve it is so easy.
I will say that I am actually looking forward to Thanksgiving this year. In the old house, I always dreaded the task of rearranging furniture to make space for the people we would try to squeeze in every year (23 was the most, 16 was average.) We usually had to put our living room furniture outside to make room for the tables inside. Then it was really hard to work in the kitchen because there wasn't really enough room for more than two people and everyone wants to volunteer to help. This year, I fully expect to be able to set the table the night before the actual event, while different kinds of desserts are baking away in the two ovens. And I won't have to stay up all night to do it. Heaven.
Wednesday, November 3, 2010
Two Days in the Kitchen
Yes, I know how to bake. So why would I sign up to take a two-day baking class at Sur la Table? It sounded like fun and my son Michael expressed an interest in learning more about baking. I signed us both up for the class since I've wanted to learn how to make the always-intimidating puff pastry and brioche and he doesn't drive, so getting to the Farmer's Market would be tricky, even if it wasn't the same weekend as AIDS Walk LA, and streets were blocked all around the Farmer's Market on Sunday.
We had a blast and learned a lot. Michael now knows how to make pastry cream, butter cream frosting, and chocolate meringues. I can make brioche bouchees, palmiers, galettes, and sorbet. That's him piping meringues in the photo above (making meringues is not recommended on a weekend as rainy and humid as the one in October when we did this.) He also made the butter cream frosting and the pastry cream filling for the genoise in the photo below.
The class was taught by Vanessa diStefano (photo below.) I didn't realize she was teaching until we got there. I know Vanessa through her screenwriter beau and we first met at a dinner with Harlan Ellison three years ago. She worked as a pastry chef at Mesa Grill after graduating from culinary school and before coming out to California.
Here are the finished desserts, starting with Apple Galettes.
Chocolate Meringues with Strawberry Sorbet followed by Ham and Cheese Bouchees, Lemon Tart with Pignoli Crust and Raspberries, and Palmiers.
Vanessa will be teaching the same workshop again at the end of January at the Farmer's Market Sur la Table in Los Angeles near Fairfax and Third Street. Here's a link to register at Sur la Table classes. I recommend it. It is a hands-on class and you are bound to meet interesting people and have a great time. Vanessa will be teaching a number of other classes, including other types of baking classes in the coming months. She's knowledgeable and a good instructor.
Note: As of June 2, 2011, I've change the link to the Sur la Table classes because they've updated their website. Check the schedule for the Farmer's Market location to see when Vanessa will again offer this class. She does it several times a year.
Note: As of June 2, 2011, I've change the link to the Sur la Table classes because they've updated their website. Check the schedule for the Farmer's Market location to see when Vanessa will again offer this class. She does it several times a year.
Thursday, July 29, 2010
Sweet Smell of Summer
"There ain't nothing in the world that I like better than bacon and lettuce and homegrown tomatoes...." begins a song by the late, great John Denver. I find it hard to disagree.
My mother's cousin Mike grew the world's best tomatoes in his garden in Queens, under the flight path for Kennedy International Airport. I remember summers when my sister and I got to stay with my cousin Adrianne and enjoy the daily deliciousness of tomato sandwiches.
Last night, I realized I had a variety of tomatoes that were red and ripe out in the garden and Len brought home LaBrea Bakery rosemary bread from Costco. When he suggested Chinese, I told him that he and Michael were welcome to it, but I had something else in mind.
I went outside, picked a bowl full of the fruits, ranging from grape and cherry tomatoes to Romas, and a few leaves of basil, and came in to clean and cut up the tomatoes. The smell was heavenly. Some olive oil, salt, garlic, and the basil dressed the salad. I took a slice of bread for dipping, and I had a most wonderful dinner.
My mother's cousin Mike grew the world's best tomatoes in his garden in Queens, under the flight path for Kennedy International Airport. I remember summers when my sister and I got to stay with my cousin Adrianne and enjoy the daily deliciousness of tomato sandwiches.
Last night, I realized I had a variety of tomatoes that were red and ripe out in the garden and Len brought home LaBrea Bakery rosemary bread from Costco. When he suggested Chinese, I told him that he and Michael were welcome to it, but I had something else in mind.
Wednesday, June 16, 2010
Thoughts of Italy
My friend Melinda Snodgrass and I were discussing how much we love Italy yesterday. It was in the context of wanting to go see Letters to Juliet just to look at the scenery. We disagree about Rome. While I love the history and historic buildings, I did not feel safe alone there. Melinda loves the energy of the place. I thought it was like being in the seamier parts of New York without knowing enough of the language to get out. I prefer the more civilized pace of the hill towns of the north and the areas around the lakes. And the food everywhere. As a fellow photographer once said to me, "my idea of heaven is you die and you go to Italy, where you eat a little and you drive a little and you eat a little..."
My affinity for things Italian is genetic. Three quarters of my grandparents were from (or offspring of people from) the south of Italy: Padula (near Naples), Venosa (at the end of the Appian way), and Calabria. (The other quarter was Czech, from the days when they were part of the Austro-Hungarian Empire, but they called themselves Czech, no matter what the census of the day says.) Both of my grandmothers were born in the U.S., but both of my grandfathers came here as children from Italy, during the huge wave of Italian immigration around the beginning of the 20th century. My mother's father said they came because his mother, the terrifying Nonna who lived to be 94 and refused to speak English (though god knows she must have known plenty after 50 years here), was worried that she would lose him to a war with the Turks. His two sisters were already living here.
Italian was spoken in my grandfather's house since his mother wouldn't speak English and it was a way to keep secrets from children. My mother learned it, and each of her siblings learned less and less, and even I learned enough that when I finally took the language in college, it wasn't too hard for me to keep up. I can read enough to get by, I know my way around an Italian menu or grocery, but any Italian two-year-old speaks the language better than I ever will. It's O.K. Italians will love you for the tiniest try. I spent a train ride from Florence to Rome sitting with a woman from Sardinia and we managed a long conversation with the help of my Italian-English dictionary. I believe if you know the phrases "quanta costa," "troppo," and "dov'e il bagno per la donna," you can get by. For food, just point.
I've been watching David Rocco's Dolce Vita on the new Cooking Channel (which has the worst tagline I've heard recently: "Cooking Channel, Stay Hungry." WTF?), which reminds me of the lovely weeks I spent in Emilia-Romagna and Tuscany taking a workshop in food photography back in the 1980s. The show is shot in and around Florence, so I can point and say "been there, done that." It makes me want to jump on a plane. Three weeks in Italy, never a bad meal.
For a long time I thought I deserved a trip to Italy as a delayed honeymoon for my second marriage, but after almost 20 years, that's not happening. If we don't find a house to buy soon, I may take some of the Jeopardy! money and treat myself to the trip I want. Sometimes the fantasy trip involves taking an Equitour of Tuscany and sometimes it involves going to a cooking school for a week. If Len won't go, maybe I could get Melinda, my sister, and my friends Gillian, Karen, and Gloria to go along. I'm sure we'd have a fine time. I've got a major birthday coming up next year--hmmm.
Since I'm more likely to go to New York in the near future, I was delighted to follow a few links from a Saveur e-mail this morning to discover Di Palo Selects, an Italian grocery and mail-order store in Manhattan. The founders were from the same area as one of my grandfathers, and emigrated around the same time. While I always include pilgrimages to Zabar's when I'm in The City, this place looks like a good reason to go Downtown. I'm sorely tempted to order the cheese sampler and some fig molasses, just because it sounds so good. I know of one pretty good Italian grocery down near LAX, but the ones in the Valley aren't particularly well stocked. I'm open to suggestions, if anyone has them.
My affinity for things Italian is genetic. Three quarters of my grandparents were from (or offspring of people from) the south of Italy: Padula (near Naples), Venosa (at the end of the Appian way), and Calabria. (The other quarter was Czech, from the days when they were part of the Austro-Hungarian Empire, but they called themselves Czech, no matter what the census of the day says.) Both of my grandmothers were born in the U.S., but both of my grandfathers came here as children from Italy, during the huge wave of Italian immigration around the beginning of the 20th century. My mother's father said they came because his mother, the terrifying Nonna who lived to be 94 and refused to speak English (though god knows she must have known plenty after 50 years here), was worried that she would lose him to a war with the Turks. His two sisters were already living here.
Italian was spoken in my grandfather's house since his mother wouldn't speak English and it was a way to keep secrets from children. My mother learned it, and each of her siblings learned less and less, and even I learned enough that when I finally took the language in college, it wasn't too hard for me to keep up. I can read enough to get by, I know my way around an Italian menu or grocery, but any Italian two-year-old speaks the language better than I ever will. It's O.K. Italians will love you for the tiniest try. I spent a train ride from Florence to Rome sitting with a woman from Sardinia and we managed a long conversation with the help of my Italian-English dictionary. I believe if you know the phrases "quanta costa," "troppo," and "dov'e il bagno per la donna," you can get by. For food, just point.
I've been watching David Rocco's Dolce Vita on the new Cooking Channel (which has the worst tagline I've heard recently: "Cooking Channel, Stay Hungry." WTF?), which reminds me of the lovely weeks I spent in Emilia-Romagna and Tuscany taking a workshop in food photography back in the 1980s. The show is shot in and around Florence, so I can point and say "been there, done that." It makes me want to jump on a plane. Three weeks in Italy, never a bad meal.
For a long time I thought I deserved a trip to Italy as a delayed honeymoon for my second marriage, but after almost 20 years, that's not happening. If we don't find a house to buy soon, I may take some of the Jeopardy! money and treat myself to the trip I want. Sometimes the fantasy trip involves taking an Equitour of Tuscany and sometimes it involves going to a cooking school for a week. If Len won't go, maybe I could get Melinda, my sister, and my friends Gillian, Karen, and Gloria to go along. I'm sure we'd have a fine time. I've got a major birthday coming up next year--hmmm.
Since I'm more likely to go to New York in the near future, I was delighted to follow a few links from a Saveur e-mail this morning to discover Di Palo Selects, an Italian grocery and mail-order store in Manhattan. The founders were from the same area as one of my grandfathers, and emigrated around the same time. While I always include pilgrimages to Zabar's when I'm in The City, this place looks like a good reason to go Downtown. I'm sorely tempted to order the cheese sampler and some fig molasses, just because it sounds so good. I know of one pretty good Italian grocery down near LAX, but the ones in the Valley aren't particularly well stocked. I'm open to suggestions, if anyone has them.
Friday, June 11, 2010
Oregano-crusted Tuna under the Stars
Dinner was very simple last night, but delicious. The guys grilled steak and I grilled tuna. They had baked white potatoes and I had a baked sweet potato. It didn't take that much time, so I just don't understand why we don't do it every night.
The tuna was a variation on a recipe from Evan Kleiman's Cucina Del Mare: Fish and Seafood Italian Style
. She does the recipe with swordfish--and I've done it that way as well--but the tuna came out just fine.
Take a piece of tuna, sprinkle with salt and pepper, rub it all over with olive oil, and then press oregano on as a crust. Throw it on the grill until it is done to your liking. Serve it with a squeeze of lemon. Heavenly.
It can also be made in the broiler, but we've got the gas grill set up outside the kitchen, so it is convenient to use it and there's less to clean up.
I'm not sure what Len did to the beef, but Michael pronounced it the most delicious steak ever.
I'm a big fan of Evan's cookbooks with and without Viana La Place, and they were among the first cookbooks I replaced after the fire. As I've written before, I really enjoy eating at her restaurant, Angeli Caffe, over on Melrose in West Hollywood. The last time I was there was for a "Feast of Seven Fishes" family-style dinner just before Christmas (see photo for the appetizers for that dinner.) Our table companions included Susan Orlean, author of The Orchid Thief
, and her husband. Susan had come out to California for research she was doing on the Army's use of mules in Afghanistan. My friend Karen, who was my dinner companion that evening, is a knowledgeable mule fanatic, so she had much to offer on the topic of mules. That's the fun of an Angeli Caffe family-style meal: meeting new and interesting people.
The tuna was a variation on a recipe from Evan Kleiman's Cucina Del Mare: Fish and Seafood Italian Style
. She does the recipe with swordfish--and I've done it that way as well--but the tuna came out just fine.Take a piece of tuna, sprinkle with salt and pepper, rub it all over with olive oil, and then press oregano on as a crust. Throw it on the grill until it is done to your liking. Serve it with a squeeze of lemon. Heavenly.
It can also be made in the broiler, but we've got the gas grill set up outside the kitchen, so it is convenient to use it and there's less to clean up.
I'm not sure what Len did to the beef, but Michael pronounced it the most delicious steak ever.
, and her husband. Susan had come out to California for research she was doing on the Army's use of mules in Afghanistan. My friend Karen, who was my dinner companion that evening, is a knowledgeable mule fanatic, so she had much to offer on the topic of mules. That's the fun of an Angeli Caffe family-style meal: meeting new and interesting people.
Wednesday, June 9, 2010
Remembering the French Quarter
I had a small bowl of the seafood gumbo, along with the sweet potato chips and beignets. These are all things I could make at home, but I just don't have the time and Len doesn't eat food this spicy.
Since they sell it, I presume the recipe for the beignets is the mix from Cafe du Monde in New Orleans. The boxed mix is available pretty much everywhere (including Amazon.com, apparently) and it is easy to make. During one of the longest conventions I can remember going to, we were in New Orleans for eight days, and every night ended at the Cafe du Monde, across from the cathedral, with a raucous group of fantasy/science fiction writers downing chickory coffee and sugar-powdered beignets.
For the record, I think eight days is far too long a stretch to eat in New Orleans. For all the wonderful food there is to be tried(and in eight days I had exactly two bad meals: the awards banquet at the convention hotel and dinner at what was reputed to be the oldest Italian restaurant in the city), you just know your arteries hardening by the minute. My previous trip there had been five days, and my limited budget at the time saved me from places like K. Paul's. I think three days is probably an ideal amount of time to spend there without dying for a fresh salad and a light lunch.
Tuesday, May 25, 2010
Baking Bread
I hope you will forgive me, but this is my first attempt at "monitizing" this blog by setting up links to Amazon.com for the books I mention. Amazon will probably skim information about you if you link through here, but if you already use Amazon, this is probably not such a big deal.
Here's the main part of the meal for our most recent Sunday Super Supper Squad. The bread is the basic recipe from Healthy Bread in Five Minutes a Day and the Provencal Chicken Stoup is from Rachael Ray's Book of 10.
I love to make bread. It is so relaxing and it really doesn't need to take a lot of time. Here's the recipe for the basic bread dough. I think it works better than the basic recipe in the original Artisan Bread in Five Minutes a Day (which I wrote about in 2008) does. It may be the addition of Vital Wheat Gluten (I found it at Whole Foods, but it is available through other sources.) Check out the authors in this video to help you get through the process a bit better (I use a container like the one in the video that I picked up at Smart & Final, but I noticed it is available through Amazon as well.)
5 1/2 Cups Whole Wheat Flour (I use white whole wheat flour from Trader Joe's)
2 Cups White Flour
1 Tablespoon Kosher Salt
1 1/2 Tablespoons Granulated Yeast (2 Packages Fleishman's)
1/2 Cup Vital Wheat Gluten
4 Cups Lukewarm Water (approximately 100degrees)
Mix all ingredients with spoon in large container. Cover loosely and let raise for 2 hours on counter, then put into refrigerator to rest overnight (or for up to 2 weeks.) (It can be used after the initial rising, but it will be sticky and not have as much flavor than if it has some time to develop in the refrigerator.)
When you are ready to make bread, cut off a piece of approximately 1/4 of the volume/weight. If too sticky, dust hands and dough with flour. Quickly shape into a round or a baguette and place on parchment paper (which I put on a pizza peel.) Let raise for 90 minutes. Then brush top with water & sprinkle with choice of seeds (poppy, sesame, etc.) Slash top in three places to help steam escape.
While dough is rising, preheat oven to 450 degrees. I use a baking stone in my oven, which gives the best results. Have the stone in the middle rack of the oven. Place 1 cup of hot/boiling water in a broiler pan on the lowest shelf of the oven to make steam (I've been known to spill some water on the bottom of the oven to really bring up the steam when I put the bread in to make a crunchier crust.)
When oven is preheated, slide the dough on the parchment paper onto the baking stone and close the oven. Bake 30-35 minutes. Bread is done when it sounds hollow when thumped. Remove parchment and cool on rack.
Zoe Francois, one of the co-authors of the book, has a blog you can read here. It has a lot of great recipes. I only wish I had enough time to try them all.
Here's the main part of the meal for our most recent Sunday Super Supper Squad. The bread is the basic recipe from Healthy Bread in Five Minutes a Day and the Provencal Chicken Stoup is from Rachael Ray's Book of 10.
5 1/2 Cups Whole Wheat Flour (I use white whole wheat flour from Trader Joe's)
2 Cups White Flour
1 Tablespoon Kosher Salt
1 1/2 Tablespoons Granulated Yeast (2 Packages Fleishman's)
1/2 Cup Vital Wheat Gluten
4 Cups Lukewarm Water (approximately 100degrees)
Mix all ingredients with spoon in large container. Cover loosely and let raise for 2 hours on counter, then put into refrigerator to rest overnight (or for up to 2 weeks.) (It can be used after the initial rising, but it will be sticky and not have as much flavor than if it has some time to develop in the refrigerator.)
When you are ready to make bread, cut off a piece of approximately 1/4 of the volume/weight. If too sticky, dust hands and dough with flour. Quickly shape into a round or a baguette and place on parchment paper (which I put on a pizza peel.) Let raise for 90 minutes. Then brush top with water & sprinkle with choice of seeds (poppy, sesame, etc.) Slash top in three places to help steam escape.
While dough is rising, preheat oven to 450 degrees. I use a baking stone in my oven, which gives the best results. Have the stone in the middle rack of the oven. Place 1 cup of hot/boiling water in a broiler pan on the lowest shelf of the oven to make steam (I've been known to spill some water on the bottom of the oven to really bring up the steam when I put the bread in to make a crunchier crust.)
When oven is preheated, slide the dough on the parchment paper onto the baking stone and close the oven. Bake 30-35 minutes. Bread is done when it sounds hollow when thumped. Remove parchment and cool on rack.
Zoe Francois, one of the co-authors of the book, has a blog you can read here. It has a lot of great recipes. I only wish I had enough time to try them all.
Thursday, May 20, 2010
The $500 Omlette
My son has occasionally expressed some interest in learning how to cook. He can make banana bread and can actually follow a recipe if he sets his mind to it. As Julia Child might say, though, he lacks the power of his own conviction that he can do it, let alone do it well.
I think that all men should know their way around the kitchen. My first husband acknowledged that he could burn water and his description about his own mother's cooking was far less than admiring: "when the kid I was tutoring invited me to stay for a dinner of leftovers, and I tasted seconds that were far better than firsts at home, I realized how bad a cook my mother was." I am far less kind about describing the late Frances' skills in the kitchen. Some cooking skill and a genuine interest in food were traits I looked for in a second spouse. While Len's interest in or tolerance for some kinds of cuisine are far less adventurous than mine, he can and does cook. His soul mate may very well be Rachael Ray, but he's content to settle for her cookbooks.
About two years ago, I sent Michael off to Sur La Table with my husband to take a knife skills class. He seemed to enjoy it. If French cooking is about perfection rather than yield, he has the perfect mindset to work in the kitchen. OCD actually is good for some things. When I broke my arm early this year, I knew I could rely on Michael to chop and slice for me and produce results far better than my own "good enough for government work" knife skills.
I noticed that Sur La Table was planning a three-part, basic kitchen skills class in January or February, which, if they had been offered in the evening or on weekends, I would have taken. Our friend Sandy had expressed an interest in taking such a class, so I decided that, if Sandy did it he was willing to take Michael with him, I'd pay for Michael to go. They had a blast and the class so enjoyed it, that they convinced the chef to plan another three-part series building on the first one. Two months later, there was a third, at an expenditure of almost $500 on my part.
Now, getting Michael to do anything more with his new skills other than chopping has been a chore. There's always some excuse. But one day I came home from work and my husband told me Michael had been working on his omelet skills. So I announced that what I expected for Mother's Day this year was breakfast in bed. Made by my son.
His excuse that he didn't have the right ingredients (the recipe he got in class was for an omelet with arugula and feta cheese) was answered with a trip to Trader Joe's to pick up some of each. He said he was going to practice, but somehow never got around to it. On Mother's Day morning, I waited in bed as long as I could stand while Len and Michael went to the store for other things and then puttered around the kitchen. Eventually, I just got dressed and joined them in the kitchen.
Michael's first attempt ended with egg on the floor, rather like the famous moment on Julia Child's program. But the second attempt worked quite well and looked and tasted just fine.
Now, if I can just get him to make some stock, some sauces, and the creme brulee I know he learned how to make, that $500 will amortize quite nicely.
I think that all men should know their way around the kitchen. My first husband acknowledged that he could burn water and his description about his own mother's cooking was far less than admiring: "when the kid I was tutoring invited me to stay for a dinner of leftovers, and I tasted seconds that were far better than firsts at home, I realized how bad a cook my mother was." I am far less kind about describing the late Frances' skills in the kitchen. Some cooking skill and a genuine interest in food were traits I looked for in a second spouse. While Len's interest in or tolerance for some kinds of cuisine are far less adventurous than mine, he can and does cook. His soul mate may very well be Rachael Ray, but he's content to settle for her cookbooks.
About two years ago, I sent Michael off to Sur La Table with my husband to take a knife skills class. He seemed to enjoy it. If French cooking is about perfection rather than yield, he has the perfect mindset to work in the kitchen. OCD actually is good for some things. When I broke my arm early this year, I knew I could rely on Michael to chop and slice for me and produce results far better than my own "good enough for government work" knife skills.
I noticed that Sur La Table was planning a three-part, basic kitchen skills class in January or February, which, if they had been offered in the evening or on weekends, I would have taken. Our friend Sandy had expressed an interest in taking such a class, so I decided that, if Sandy did it he was willing to take Michael with him, I'd pay for Michael to go. They had a blast and the class so enjoyed it, that they convinced the chef to plan another three-part series building on the first one. Two months later, there was a third, at an expenditure of almost $500 on my part.
Now, getting Michael to do anything more with his new skills other than chopping has been a chore. There's always some excuse. But one day I came home from work and my husband told me Michael had been working on his omelet skills. So I announced that what I expected for Mother's Day this year was breakfast in bed. Made by my son.
His excuse that he didn't have the right ingredients (the recipe he got in class was for an omelet with arugula and feta cheese) was answered with a trip to Trader Joe's to pick up some of each. He said he was going to practice, but somehow never got around to it. On Mother's Day morning, I waited in bed as long as I could stand while Len and Michael went to the store for other things and then puttered around the kitchen. Eventually, I just got dressed and joined them in the kitchen.
Michael's first attempt ended with egg on the floor, rather like the famous moment on Julia Child's program. But the second attempt worked quite well and looked and tasted just fine.
Now, if I can just get him to make some stock, some sauces, and the creme brulee I know he learned how to make, that $500 will amortize quite nicely.
Wednesday, May 19, 2010
Say Cheese
I love cheese. I can spend a lot of time looking at the selection of cheese at Trade Joe's or any specialty market. When I go to the farmer's markets, you are likely to find me talking to the artisan cheese makers and sampling their wares.
Over in Studio City, there's a place called the Artisan Cheese Gallery. Back before Christmas, my friend Gillian invited a group of us to attend a wine and cheese tasting there. It was a splendid evening, and I had hoped to get back over there with Len to try some different cheeses. Life got in the way, but we happened to be in the neighborhood last week and stopped off, possibly prompted by the cheese tasting my son got to go to at the famous Cheese Store of Beverly Hills a few weeks ago.
We were treated to a mini cheese tasting and finally settled on (starting at 12 o'clock and going clockwise below) Blu Bufala, a blue buffalo milk cheese from Italy, Beemster extra aged Gouda cow's milk cheese from Holland, Cabot Clothbound Cheddar cow's milk cheese from Vermont, and Toma Maccagno a soft cow's milk cheese with saffron in the rind from Italy.
Dinner that night consisted of cheese, bread, fruit and nuts. Heavenly, though probably not a good choice for a steady diet.
Friday, May 14, 2010
Surfas
There's a wonderful restaurant supply store in Los Angeles called Surfas. I think the sign says it's been around since the 1930s. What sets it apart from Star Restaurant Supply in the San Fernando Valley is its size, its food section, its cooking classes, and, in its most recent location, a good cafe.
The Bon Appetit Magazine columnist Andrew Knowlton (BA Foodist, often to be seen judging television chef shows) recommended the cafe in a recent issue. I've eaten there several times, and last Saturday I had the Lobster Panini, about which he waxed eloquent.
Sadly, I was a bit disappointed. The next day on Big Daddy's Kitchen, as Aaron McCargo, Jr. was making a lobster roll, the reason was pointed out to his audience. Lobster is a delicate flavor and you have to be careful with the bacon. The Surfas panini had too much bacon on it. Yes, it is true. There is such a thing as too much bacon.
I have no idea how many thousand square feet the equipment/food store covers, but it is a lot. There is a case of high-priced antiques (currently located near the entrance) and featured prominently is this cookbook, priced at several hundred dollars:
I taught myself to make pizza dough and doughnuts from that cookbook. My mother may still have her copy. It is bound the way many law books are, because I think she bought it in sections at her grocery store and had to put the sections together over a period of months to make the book. It's probably 8-1/2" x 11" by about 3 or 4" thick and reflects much of what cooking in the late 1950s and early 1960s was about. The doughnut recipe was great, by the way, and I still use the pizza dough recipe (which I had copied from it) some times.
Both my husband and I are huge fans of neat food labels, and Surfas is a great place to go to look at them. Here's a selection of oils and vinegars. I couldn't resist buying the chocolate balsamic vinegar. We haven't tried it yet. I'm thinking strawberries might be the right pairing, since Marcella Hazan says sprinkling balsamic on fresh strawberries brings out their flavor.
We used to make Sunday morning pilgrimages to Bristol Farms, an upscale grocery chain, when there was one in the neighborhood, just to look at labels. That's probably why we've got so many odd bottles of mustard and other condiments.
I used the occasion to pick up the heaviest-weight cookie sheets I've ever owned and some half and quarter sheet jelly roll pans. Aluminum, not non-stick. The rimmed pans should be as good for prep organizing as they are for baking. Now I should get rid of some of my old pans and find some time to actually cook.
Pizza Dough from the Mary Margaret McBride Encyclopedia of Cooking
1 cup warm (not hot) water
1 package active dry yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons oil (I use olive)
2 cups sifted flour, plus an additional 1-1/2 cups, approximately (depends on the weather)
Sprinkle yeast into water until dissolved. Stir in sugar, salt and oil. Add 2 cups flour and beat until smooth, then gradually add rest of flour, a little at a time. Dough should be like biscuit dough.
Turn dough onto floured board and knead until elastic. Placed in a greased bowl and rub top lightly with soft shortening (again, I'd use olive oil.) Cover with a damp cloth (or plastic wrap) and place in a warm spot to rise until double in bulk (approximately 45 minutes.)
Divide dough into two equal parts and shape with hands to stretch into two 12" pizza pans. Top appropriately (sauce, cheese, whatever you like.) Bake in 400 degree until done.
Notes: These days, I'd be more likely to shape it on a pizza peel lined with some parchment and slide it into the oven to cook on a baking stone for a much better crust. I own two of them and I love them, but pizza gets a little sloppy sliding off a peel using only cornmeal. My pizza pan was made by my father at a plant which made hubcaps and other chrome accessories for automobiles. I've also got a couple of non-stick pizza pans with holes in the bottom, but I've only used them for heating up frozen pizza--and that was before I got the baking stones.
The Bon Appetit Magazine columnist Andrew Knowlton (BA Foodist, often to be seen judging television chef shows) recommended the cafe in a recent issue. I've eaten there several times, and last Saturday I had the Lobster Panini, about which he waxed eloquent.
Sadly, I was a bit disappointed. The next day on Big Daddy's Kitchen, as Aaron McCargo, Jr. was making a lobster roll, the reason was pointed out to his audience. Lobster is a delicate flavor and you have to be careful with the bacon. The Surfas panini had too much bacon on it. Yes, it is true. There is such a thing as too much bacon.I have no idea how many thousand square feet the equipment/food store covers, but it is a lot. There is a case of high-priced antiques (currently located near the entrance) and featured prominently is this cookbook, priced at several hundred dollars:
I taught myself to make pizza dough and doughnuts from that cookbook. My mother may still have her copy. It is bound the way many law books are, because I think she bought it in sections at her grocery store and had to put the sections together over a period of months to make the book. It's probably 8-1/2" x 11" by about 3 or 4" thick and reflects much of what cooking in the late 1950s and early 1960s was about. The doughnut recipe was great, by the way, and I still use the pizza dough recipe (which I had copied from it) some times.Both my husband and I are huge fans of neat food labels, and Surfas is a great place to go to look at them. Here's a selection of oils and vinegars. I couldn't resist buying the chocolate balsamic vinegar. We haven't tried it yet. I'm thinking strawberries might be the right pairing, since Marcella Hazan says sprinkling balsamic on fresh strawberries brings out their flavor.
We used to make Sunday morning pilgrimages to Bristol Farms, an upscale grocery chain, when there was one in the neighborhood, just to look at labels. That's probably why we've got so many odd bottles of mustard and other condiments.I used the occasion to pick up the heaviest-weight cookie sheets I've ever owned and some half and quarter sheet jelly roll pans. Aluminum, not non-stick. The rimmed pans should be as good for prep organizing as they are for baking. Now I should get rid of some of my old pans and find some time to actually cook.
Pizza Dough from the Mary Margaret McBride Encyclopedia of Cooking
1 cup warm (not hot) water
1 package active dry yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons oil (I use olive)
2 cups sifted flour, plus an additional 1-1/2 cups, approximately (depends on the weather)
Sprinkle yeast into water until dissolved. Stir in sugar, salt and oil. Add 2 cups flour and beat until smooth, then gradually add rest of flour, a little at a time. Dough should be like biscuit dough.
Turn dough onto floured board and knead until elastic. Placed in a greased bowl and rub top lightly with soft shortening (again, I'd use olive oil.) Cover with a damp cloth (or plastic wrap) and place in a warm spot to rise until double in bulk (approximately 45 minutes.)
Divide dough into two equal parts and shape with hands to stretch into two 12" pizza pans. Top appropriately (sauce, cheese, whatever you like.) Bake in 400 degree until done.
Notes: These days, I'd be more likely to shape it on a pizza peel lined with some parchment and slide it into the oven to cook on a baking stone for a much better crust. I own two of them and I love them, but pizza gets a little sloppy sliding off a peel using only cornmeal. My pizza pan was made by my father at a plant which made hubcaps and other chrome accessories for automobiles. I've also got a couple of non-stick pizza pans with holes in the bottom, but I've only used them for heating up frozen pizza--and that was before I got the baking stones.
Wednesday, May 5, 2010
Potager
I love this French term for a kitchen garden.
I first planted vegetables and herbs at the house in the summer of 1990. Len and I had met the previous July, just before I started law school. Soon after I arrived in L.A. from Ohio for my job as a summer law clerk at the Writers Guild of America, west, I decided he needed to have more growing in his yard than a neglected orange tree. At that time, there was a sizable patio out side the kitchen door which had a large picnic table on it. There was a strip of dirt about a foot wide along the fence and I figured I could try to add a few herbs and maybe a tomato plant or two there.
It worked pretty well. The rosemary I planted that summer grew pretty large and an English lavender plant eventually took over one corner. I may have even gotten a tomato or two off the vines before I headed back to Cleveland in the fall. The next summer I added a few more things and I remember that when my friend Anna Todeschini visited from Italy with her family, her husband was very impressed that I had basil growing.
Len and I got married on Christmas in 1991, so I got an earlier start on the garden in 1992. I planted a number of things in containers because the physical space for in-ground planting didn't change until the Northridge earthquake of 1994. We had to have a lot of things fixed and I thought it was a fine time to get rid of most of the concrete patio on the kitchen side of the house. So the workmen came with a jack-hammer and I wound up with something close to a 10 x 10 plot of dirt instead of concrete.
The rosemary survived the earthquake repairs and a fence replacement (at one time I thought about asking Bernie Wrightson to create a Swamp Thing topiary frame for it) but it finally gave up the ghost the year before our fire. The lavender lasted until the garden area clean-up this spring, when we moved the fence to give us a much larger space on the west side of the house. Moving the fence did not disturb the two grape vines I put in about 10 years ago. They are spreading like crazy and look like they will have abundant bunches of Thompson Seedless and Flame grapes by the time Comic-Con rolls around in July.
The original orange tree is still here, along with a lemon tree I planted the first year we were married. I added roses six or seven years ago, and all five plants survived the fire and a year of neglect to produce like mad this spring. I've got two artichoke plants, and even a ruthless cutting back has not prevented a number of choke heads from forming. (I love artichokes, but nobody told me they attract earwigs like nothing else I've ever seen.)
Our new landscaper had his workers build me two raised beds where my in-ground garden used to be. I spent the weekend replanting the potager. I am so excited, because the space looks lovely and I can't wait to just sit outside with my laptop to watch humming birds enjoy some Mexican sage under my kitchen window.
The photograph above shows you what things look like from the kitchen door. I've put some herbs (oregano, thyme, rosemary, mints and nasturtium) into the spaces in the cement blocks and it looks like they're going to take. I planted a variety of tomatoes and basil in the near bed, along with two kinds of strawberries and parsley. In the far bed, there are corn, beans, pumpkins, zucchini, cucumbers, dill and tarragon. I hope to be able to stay mostly dry when I need herbs during the wet months out here. In the past, the rosemary was along the fence and it was a muddy walk to get some in January.
I've got three different kinds of mint in large pots on wheels and a beautiful bay laurel which will need a bigger pot soon. I'm planning to put giant sunflowers along the fence, which will make some birds very happy later this year. I've got more rosemary in a border garden under the kitchen window, along with sage, chives, and the afore-mentioned Mexican sage for the hummers.
We're planning on turning this area into an extension of the kitchen by keeping the propane grill on this side of the house (rather than on the patio out the living room door where it has been for years.) It makes it easier to get from and to the kitchen and is a great alternative to a hot summer day cooking indoors.
I first planted vegetables and herbs at the house in the summer of 1990. Len and I had met the previous July, just before I started law school. Soon after I arrived in L.A. from Ohio for my job as a summer law clerk at the Writers Guild of America, west, I decided he needed to have more growing in his yard than a neglected orange tree. At that time, there was a sizable patio out side the kitchen door which had a large picnic table on it. There was a strip of dirt about a foot wide along the fence and I figured I could try to add a few herbs and maybe a tomato plant or two there.
It worked pretty well. The rosemary I planted that summer grew pretty large and an English lavender plant eventually took over one corner. I may have even gotten a tomato or two off the vines before I headed back to Cleveland in the fall. The next summer I added a few more things and I remember that when my friend Anna Todeschini visited from Italy with her family, her husband was very impressed that I had basil growing.
Len and I got married on Christmas in 1991, so I got an earlier start on the garden in 1992. I planted a number of things in containers because the physical space for in-ground planting didn't change until the Northridge earthquake of 1994. We had to have a lot of things fixed and I thought it was a fine time to get rid of most of the concrete patio on the kitchen side of the house. So the workmen came with a jack-hammer and I wound up with something close to a 10 x 10 plot of dirt instead of concrete.
The rosemary survived the earthquake repairs and a fence replacement (at one time I thought about asking Bernie Wrightson to create a Swamp Thing topiary frame for it) but it finally gave up the ghost the year before our fire. The lavender lasted until the garden area clean-up this spring, when we moved the fence to give us a much larger space on the west side of the house. Moving the fence did not disturb the two grape vines I put in about 10 years ago. They are spreading like crazy and look like they will have abundant bunches of Thompson Seedless and Flame grapes by the time Comic-Con rolls around in July.
The original orange tree is still here, along with a lemon tree I planted the first year we were married. I added roses six or seven years ago, and all five plants survived the fire and a year of neglect to produce like mad this spring. I've got two artichoke plants, and even a ruthless cutting back has not prevented a number of choke heads from forming. (I love artichokes, but nobody told me they attract earwigs like nothing else I've ever seen.)
Our new landscaper had his workers build me two raised beds where my in-ground garden used to be. I spent the weekend replanting the potager. I am so excited, because the space looks lovely and I can't wait to just sit outside with my laptop to watch humming birds enjoy some Mexican sage under my kitchen window.
The photograph above shows you what things look like from the kitchen door. I've put some herbs (oregano, thyme, rosemary, mints and nasturtium) into the spaces in the cement blocks and it looks like they're going to take. I planted a variety of tomatoes and basil in the near bed, along with two kinds of strawberries and parsley. In the far bed, there are corn, beans, pumpkins, zucchini, cucumbers, dill and tarragon. I hope to be able to stay mostly dry when I need herbs during the wet months out here. In the past, the rosemary was along the fence and it was a muddy walk to get some in January.I've got three different kinds of mint in large pots on wheels and a beautiful bay laurel which will need a bigger pot soon. I'm planning to put giant sunflowers along the fence, which will make some birds very happy later this year. I've got more rosemary in a border garden under the kitchen window, along with sage, chives, and the afore-mentioned Mexican sage for the hummers.
We're planning on turning this area into an extension of the kitchen by keeping the propane grill on this side of the house (rather than on the patio out the living room door where it has been for years.) It makes it easier to get from and to the kitchen and is a great alternative to a hot summer day cooking indoors.
Wednesday, April 28, 2010
Back in the Kitchen
Where did eight months go? It isn't as if I stopped cooking or eating. I guess it is catch-up time.
The rebuild on our house was more or less done in February. We've been back in since early March. There was quite a bit of change, but not of the over-all square-footage. The open floor plan we went with for the front of the house works really well. The color of the cabinets is fairly close to that of the first photograph. (This was shot before we actually moved back in and is a view from the living room into the kitchen area. The powder room is just past a coat closet next to the front door. The hall was formed to make room for an additional couple of cabinets.)
My new kitchen has a pantry, a big oven and range, a big refrigerator (after dealing with the horrible rental refrigerator, we're doing the happy dance), and lots of cabinets (though, sadly, there are never enough cabinets.) Did I mention the walk-in pantry where the useless laundry sink used to be? The kitchen sink now looks into the yard, rather than the living room, but it does not have a big, single tub like I finally got when we redid the kitchen three years ago.
Somehow, the contractor didn't hear that I wanted it returned, no matter how many times I told him. The granite counters are lovely, but every one of them is a bit too high for my comfort. I anxiously await the return or my great grandmother's Hoosier kitchen, which will have a workspace for someone of my height.
The door leads out to my garden--and the grilling area. My landscape artist just got the raised beds in for my herbs and vegetables and I can't wait to get plants in that will attract humming birds near the kitchen window.
The counter on the right is over a good-sized cabinet with drawers and has a seating area outside the range of the picture. This was taken before we moved things back in. It's a little more crowded on those counters now.
The new kitchen does inspire use, but I've largely been limited by time (mostly spent unpacking) to making dinner for the Sunday Super Supper Squad. I've rediscovered the joys of using a crock pot after purchasing a copy of The Italian Slow Cooker by Michele Scicolone. It's a great way to cook for a crowd, especially if you don't have a lot of time.
On Sunday, I tried the recipe for Seafood Couscous. It was a good choice because my husband, who has limited seafood tastes, was on a plane back from a comic book convention in Calgary, and my pescatarian was in attendance. Len will eat salmon, tuna, and swordfish, but won't eat most whitefish or shellfish (there's an exception for peeled shrimp.)
This wasn't the best styling I've ever done on a plate of food, but I appreciate my friend Liz taking the picture for me before it disappeared. Everyone loved it and it was so easy to make. Onions and garlic are sauteed, chopped tomatoes and tomato paste added, along with broth and clam juice and brought to a boil. Then it's into the crock pot for four hours on low. The fish (scallops, shrimp, and firm white fish) get added 20 minutes before serving. The couscous is made separately. I have a six and a half quart crock pot and doubling the recipe filled it up.
Thanks also go to my son, Michael, who is turning into a great assistant. He does a great job with prep, which has been a godsend since I broke my arm in December (there went four months of my life.) I'm almost done with physical therapy, but he's been most helpful. If French cooking is about perfection and not yield, he's got a future in the kitchen.
Michael has just complete the third of three three-day cooking basics classes taught at Sur la Table at the Los Angeles Farmers Market on Fairfax. (If you have a Sur La Table in your area, check them out. Not all of the stores hold classes.) The group that took the first round had such a good time that they convinced the chef to do it twice more with different recipes. I wish I had the time to go with him and our friend Sandy, who's been doing the driving. Tomorrow they get to go to a wine and cheese tasting, which is so much more fun than anything I'll be doing.
The rebuild on our house was more or less done in February. We've been back in since early March. There was quite a bit of change, but not of the over-all square-footage. The open floor plan we went with for the front of the house works really well. The color of the cabinets is fairly close to that of the first photograph. (This was shot before we actually moved back in and is a view from the living room into the kitchen area. The powder room is just past a coat closet next to the front door. The hall was formed to make room for an additional couple of cabinets.)
My new kitchen has a pantry, a big oven and range, a big refrigerator (after dealing with the horrible rental refrigerator, we're doing the happy dance), and lots of cabinets (though, sadly, there are never enough cabinets.) Did I mention the walk-in pantry where the useless laundry sink used to be? The kitchen sink now looks into the yard, rather than the living room, but it does not have a big, single tub like I finally got when we redid the kitchen three years ago.Somehow, the contractor didn't hear that I wanted it returned, no matter how many times I told him. The granite counters are lovely, but every one of them is a bit too high for my comfort. I anxiously await the return or my great grandmother's Hoosier kitchen, which will have a workspace for someone of my height.
The door leads out to my garden--and the grilling area. My landscape artist just got the raised beds in for my herbs and vegetables and I can't wait to get plants in that will attract humming birds near the kitchen window.The counter on the right is over a good-sized cabinet with drawers and has a seating area outside the range of the picture. This was taken before we moved things back in. It's a little more crowded on those counters now.
The new kitchen does inspire use, but I've largely been limited by time (mostly spent unpacking) to making dinner for the Sunday Super Supper Squad. I've rediscovered the joys of using a crock pot after purchasing a copy of The Italian Slow Cooker by Michele Scicolone. It's a great way to cook for a crowd, especially if you don't have a lot of time.
On Sunday, I tried the recipe for Seafood Couscous. It was a good choice because my husband, who has limited seafood tastes, was on a plane back from a comic book convention in Calgary, and my pescatarian was in attendance. Len will eat salmon, tuna, and swordfish, but won't eat most whitefish or shellfish (there's an exception for peeled shrimp.)
This wasn't the best styling I've ever done on a plate of food, but I appreciate my friend Liz taking the picture for me before it disappeared. Everyone loved it and it was so easy to make. Onions and garlic are sauteed, chopped tomatoes and tomato paste added, along with broth and clam juice and brought to a boil. Then it's into the crock pot for four hours on low. The fish (scallops, shrimp, and firm white fish) get added 20 minutes before serving. The couscous is made separately. I have a six and a half quart crock pot and doubling the recipe filled it up.Thanks also go to my son, Michael, who is turning into a great assistant. He does a great job with prep, which has been a godsend since I broke my arm in December (there went four months of my life.) I'm almost done with physical therapy, but he's been most helpful. If French cooking is about perfection and not yield, he's got a future in the kitchen.
Michael has just complete the third of three three-day cooking basics classes taught at Sur la Table at the Los Angeles Farmers Market on Fairfax. (If you have a Sur La Table in your area, check them out. Not all of the stores hold classes.) The group that took the first round had such a good time that they convinced the chef to do it twice more with different recipes. I wish I had the time to go with him and our friend Sandy, who's been doing the driving. Tomorrow they get to go to a wine and cheese tasting, which is so much more fun than anything I'll be doing.
Tuesday, August 11, 2009
Cooking as a Spectator Sport
Has cooking become a spectator sport? I'd like to recommend an article from the New York Times which suggests this and proposes we'd all be thinner if we took more time to cook for ourselves. I think he's on to something.
My husband and I are addicted to cooking shows. He actually does most of the cooking, because I'm the one with the traditional job these days and he works at home. But his idea of cooking is along the lines of "Semi-homemade." He's more than happy to use canned sauces for pasta, even though making them from scratch is fairly quick and easy. I'm reluctant to complain, because by the time I get home from work and the requisite trip to the Arabian Prince at the barn, I'm not in any shape to cook.
I am feeling somewhat inspired by Julie & Julia, and I think it would be so much more interesting and healthy to actually eat fresher things with fewer ingredients (a la Mark Bittman and Food Matters.)
So I think I'll challenge my other half to this: starting September 1 and going til the end of the year, I'll cook for the Sunday Super Supper Squad and one other night each week and you get to do the same three nights a week for the three of us, but the cooking can't use highly processed foods (that means canned or frozen things with more than the maximum requisite number of ingredients Mark Bittman writes about.) You can go back to Rachel Ray's books, which actually are pretty good about these things, or any other cookbooks on the shelf (Julia Child is still there, even though most of our cookbook collection is gone because of the fire.) I claim Marcella Hazan and the Silver Palate books.
Remember, we live in southern California, where the produce at a farmers' market is always wonderful and fish is readily available. And we've got a really nice grill in the back yard.
It will require planning on both of our parts, but we can do this. And we don't have to give up watching cooking shows while we do it.
My husband and I are addicted to cooking shows. He actually does most of the cooking, because I'm the one with the traditional job these days and he works at home. But his idea of cooking is along the lines of "Semi-homemade." He's more than happy to use canned sauces for pasta, even though making them from scratch is fairly quick and easy. I'm reluctant to complain, because by the time I get home from work and the requisite trip to the Arabian Prince at the barn, I'm not in any shape to cook.
I am feeling somewhat inspired by Julie & Julia, and I think it would be so much more interesting and healthy to actually eat fresher things with fewer ingredients (a la Mark Bittman and Food Matters.)
So I think I'll challenge my other half to this: starting September 1 and going til the end of the year, I'll cook for the Sunday Super Supper Squad and one other night each week and you get to do the same three nights a week for the three of us, but the cooking can't use highly processed foods (that means canned or frozen things with more than the maximum requisite number of ingredients Mark Bittman writes about.) You can go back to Rachel Ray's books, which actually are pretty good about these things, or any other cookbooks on the shelf (Julia Child is still there, even though most of our cookbook collection is gone because of the fire.) I claim Marcella Hazan and the Silver Palate books.
Remember, we live in southern California, where the produce at a farmers' market is always wonderful and fish is readily available. And we've got a really nice grill in the back yard.
It will require planning on both of our parts, but we can do this. And we don't have to give up watching cooking shows while we do it.
Monday, August 10, 2009
Gordon Ramsay at London, West Hollywood
Len scored points for the second year in a row by taking me out to a special restaurant for my birthday. Last year it was the too noisy Osteria Mozza, disappointing because we could not carry on a conversation over the din of the music and hard surfaces. This year it was the pretty close to perfect Gordon Ramsay at the London, West Hollywood.
I wanted to take Len there for his birthday in June. He wasn't feeling well, so it didn't happen. We learned when we went on my birthday in July that Gordon Ramsay had spent the entire month of June at the restaurant, celebrating its first anniversary. As big fans of Hell's Kitchen, Kitchen Nightmares, and The F Word, we were most disappointed we had missed meeting him.
We decided to be adventurous and go with the seasonal chef's menu, a seven-course meal of modest sized portions. (I intended to post the actual names of the selections, but it was not available on-line and I didn't take notes at the time--I barely remembered to take pictures.) It was beautifully prepared and beautifully presented, starting with the amuse bouche of endive with a filling of duck confit and fruit and home made potato chips with creme fresch shown above. This was followed by focaccia and a savory sweet corn custard of Japanese influence, shown below.
The next course was a cured salmon with mushrooms...
followed by an amazing fois gras.
The only thing that Len wouldn't try was the seared scallops of the pasta course, served on fettuccini with a lobster bisque sauce and a decorative dollop of caviar. I finished off his scallops as well as mine and he ate the rest of the dish.
For the main course, Len chose the beef. It looked wonderful, but I no longer eat red meat. He said it was wonderful.
I ate every bit of the sea bass, and couldn't have been happier.
We paid for an upgrade which included a cheese course. I love blue cheeses and the one served was divine. I'd love to get the recipe for the fruit and nut bread which was toasted as an accompaniment to the cheese.
The dessert was a chocolate bavarian cream, followed by...
some meranguey cookies and chocolate. Unfortunately, they were made with peanuts, so I couldn't try them. When we asked for a box to take the cookies home so my son could have them, the restaurant included a box with four hand-made truffles.
When we finished eating, Len informed me that it was the most expensive meal he had ever paid for (and we didn't have any alcohol.) I told him it was by no means the most expensive meal I have ever eaten (which was probably one of those dinners a publisher-paid-for dinners in San Diego) but it was definitely one of the best meals I've ever had. I can understand why Gordon Ramsay has won so many Michelin stars for his restaurants. I'm hoping we go back for our anniversary in December to try the seasonal chef's tasting then.
I wanted to take Len there for his birthday in June. He wasn't feeling well, so it didn't happen. We learned when we went on my birthday in July that Gordon Ramsay had spent the entire month of June at the restaurant, celebrating its first anniversary. As big fans of Hell's Kitchen, Kitchen Nightmares, and The F Word, we were most disappointed we had missed meeting him.
We decided to be adventurous and go with the seasonal chef's menu, a seven-course meal of modest sized portions. (I intended to post the actual names of the selections, but it was not available on-line and I didn't take notes at the time--I barely remembered to take pictures.) It was beautifully prepared and beautifully presented, starting with the amuse bouche of endive with a filling of duck confit and fruit and home made potato chips with creme fresch shown above. This was followed by focaccia and a savory sweet corn custard of Japanese influence, shown below.
The next course was a cured salmon with mushrooms...
followed by an amazing fois gras.
The only thing that Len wouldn't try was the seared scallops of the pasta course, served on fettuccini with a lobster bisque sauce and a decorative dollop of caviar. I finished off his scallops as well as mine and he ate the rest of the dish.
For the main course, Len chose the beef. It looked wonderful, but I no longer eat red meat. He said it was wonderful.
I ate every bit of the sea bass, and couldn't have been happier.
We paid for an upgrade which included a cheese course. I love blue cheeses and the one served was divine. I'd love to get the recipe for the fruit and nut bread which was toasted as an accompaniment to the cheese.
The dessert was a chocolate bavarian cream, followed by...
some meranguey cookies and chocolate. Unfortunately, they were made with peanuts, so I couldn't try them. When we asked for a box to take the cookies home so my son could have them, the restaurant included a box with four hand-made truffles.
When we finished eating, Len informed me that it was the most expensive meal he had ever paid for (and we didn't have any alcohol.) I told him it was by no means the most expensive meal I have ever eaten (which was probably one of those dinners a publisher-paid-for dinners in San Diego) but it was definitely one of the best meals I've ever had. I can understand why Gordon Ramsay has won so many Michelin stars for his restaurants. I'm hoping we go back for our anniversary in December to try the seasonal chef's tasting then.
Sunday with Julia
Run, don't walk, to see Julie & Julia, well written and directed by Nora, Ephron with wonderful performances by Meryl Streep, Stanley Tucci, and Amy Adams. I've been looking forward to seeing this film for several months and I think that Meryl Streep is on her way to another Oscar nomination.While I love good food, I've never been overly in love with French cooking. I generally do not go looking for French restaurants to try and, until recently, I haven't been tempted to try French cooking at home. I did buy a copy of Mastering the Art of French Cooking when I replaced a couple of what I consider cookbook staples after our house fire in April. the two volumes are still shrink-wrapped, whereas I've already used the most recent editions of The Joy of Cooking, The Silver Palate Cookbook, and Essentials of Classic Italian Cooking already.
Marcella Hazan's books are my kitchen bibles, and I my original copies Classic Italian Cooking and More Classic Italian Cooking were worn and stained. I would be far more likely to recreate Julie Powell's year of Julia as a year of Marcella using Essentials of Classic Italian Cooking as my guide. My husband and son would have no objection to that, I'm sure.
I did go through an intense period of baking right after the attacks on the World Trade Center because I had an incredible need to do homey things. Nancy Silverman's The La Brea Bakery Bread Book had been sitting on my shelf for several years, because I felt intimidated by it. It requires working with a sourdough starter. Every time I had ever tried to make a starter, it had failed miserably. In 2001, my grape vines were producing lovely clusters of grapes that were never exposed to pesticides. That allowed me to make a starter from scratch, using Nancy's detailed instructions. And, much to my surprise, it worked. It also became the source of much amusement and many jokes from my husband about the living thing we referred to as "Seymour" calling "feed me" every four hours. Following Nancy's recipes is a life-calling. Most of them require two days of work, and some even three, to properly raise and proof the doughs. They are wonderful and definitely worth the time. Sadly, I don't have the luxury of time (because of flexibility) I did when I was self-employed.
We came out of the movie with a need to find a good restaurant fast. Some people have referred to Julie & Julia as "food porn." I'm not sure what that means, exactly, but much like Stanley Tucci's wonderful film Big Night which required finding an Italian restaurant at which to eat when the film ended, we decided that a French restaurant was in order. Fortunately, I remembered there was a place not far from the theatre about which I'd heard friends rave. We gave the others directions to the place.
Even though we couldn't remember the name, we knew it was next door to Earth 2, a comic book shop owned by a friend of Len's. Turns out the name is La Frite. The food was good and reasonably priced. We had to wait for a while to be seated, because the restaurant was packed. Probably with other people who had just been to see Julie & Julia.
Len, Lorien, and Becky all tried the baked crepes, Lisa went with the chicken cordon bleu, and I had the Sunday night special of swordfish brochette. Served with rice, green beans and a piquent salsa verde, the grilled fish was heavenly. I'd go back for it again. The gang decided it would be fun to go back for the cheese platter, some wine, and dessert.
I look forward to adding Julie & Julia to our film collection (and I've wanted to find a copy of Big Night for a long time.) If it were playing anywhere near my mother's, I'd like to take her to see it when I go back East this week. I'm sure she'd enjoy it. We all noticed that the audience was one of the oldest groups of people I've seen at the movies in a very long time. This is not a bad thing, just an unusual thing. I suspect that most of the people there usually don't go to a movie theatre any longer, but they came out because they remembered watching Julia Child on television.
I would recommend seeing Julie & Julia after you've gone to a good dinner, preferably French. If you are brave enough to go on an empty stomach, make sure you've made reservations for afterwards.
Thursday, June 25, 2009
Lunch at TGI Fridays
Len called me yesterday to see if I'd like to meet him and Bob Skir for lunch. They get together for lunch every Wednesday and then head off to the comic book shop for their weekly fixes. The TGI Fridays was a bit out of their way, but close to my office and I agreed (even though it would never be my choice for a meal.)
I am pleased to report that TGI Fridays makes an excellent tomato basil soup, almost as good as the tomato soup I had at Angeli Cafe last year. It was the soup of the day and I had it as part of the Endless Lunch special, which included soup, salad, bread, and beverage for less than $10. I don't know if the tomato soup is served every day or every Wednesday, but it is definitely worth considering the next time you go to TGI Fridays.
I am pleased to report that TGI Fridays makes an excellent tomato basil soup, almost as good as the tomato soup I had at Angeli Cafe last year. It was the soup of the day and I had it as part of the Endless Lunch special, which included soup, salad, bread, and beverage for less than $10. I don't know if the tomato soup is served every day or every Wednesday, but it is definitely worth considering the next time you go to TGI Fridays.
Tuesday, June 23, 2009
Taking Tea
Susan Ellison (wife of Harlan) and Kathryn Drennan (wife of JMS) took me out for tea last Sunday. I thought we were going dutch, but it turned out they wanted to treat me because they felt they hadn't been able to do anything to help us with fire recovery. It was very sweet of them. They took me to the Peninsula Hotel in Beverly Hills, where tea consisted of the lovely spread you can see in the photograph above.Tea seatings start early at the Peninsula--around noon for the first seating, which was the one we attended. We enjoyed a glass of champagne (I wasn't driving, so it seemed like a good idea to me) and I tried the caviar treat, which was caviar and creme fraiche on a pumpernickel bread round. Good, but it added a disproportial expense to the tea.
There were lovely strawberries in cream before getting to the main meal: four kinds of savories and an equal number of sweets. The waiter suggested we eat the two kind of scones while they were still warm, and we did. They were served with clotted (or Devonshire--I don't remember which) cream and a choice of lemon curd or a chocolate-raspberry spread which was...unusual.
Susan and Kathryn like a smoky Russian tea, the name of which I cannot remember, and insisted we needed to drink the caramel-pear tea with the sweets. Both were quite good. I was a bit pedestrian with my choice of Earl Grey, which Susan finds "too fussy." I've been known to try a bit of rooibus tea, which I now know is the "bush tea" referred to in the No. 1 Ladies Detective Agency series, but I passed up on it last week.
We had a lovely time, and then went off to do a bit of retail therapy in Beverly Hills and at the Farmers' Market and the Grove. I was trying to locate La Creuset kitchen canisters in cobalt, but neither Williams-Sonoma nor Sur La Table carry them in that color. It looks like I'll have to buy them on-line.
While at the Farmers' Market, we felt the need to refresh ourselves with beverages and beignets at The Gumbo Pot, one of the few reliable places I know in Los Angeles to get New Orleans style food. The beignets were hot out of the oil, powdered with sugar, and tasted exactly like the ones at the Cafe du Monde in the Crescent City. It's been years since we were there, but we went every night of the week we were in town to cap off the day.
It's too bad that Susan and Kathryn don't go to San Diego Comic-Con, because there are several tea shops I'd like to take them to. We've decided to give Gordon Ramasy's restaurant at London West Hollywood a try for tea sometime soon.
Meanwhile, I'm going to reprint the recipes for the best scones ever. They came from the Ticky-Boo Tea Shoppe in Carlsbad, which went out of business virtually overnight much to our disappointment. I don't know what shape my cookbook from there is in, wherever it is in the warehouse, so I was thrilled to remember I had put it in to this blog early on. Enjoy:
Ticky-Boo Scones
2 C. All-purpose Flour
1 T. Baking Powder
1/2 tsp. Salt
1/3 C. Sweet Butter
1/4 C. Vegetable Shortening
1/3 C. Heavy Cream
Splash of Water
Place baking sheet in oven and preheat to 450 degrees F.
Sift the measured dry ingredients together, twice.
Dice fats into the dry ingredients, then lightly rub with cool fingertips or pastry blender. Make a well in center and stir in cream. Lightly mix with a fork until a soft dough forms. If dough is dry, add water, sprinkling a little at a time until the dough is perfect for kneading.
Turn out on a well-floured board and knead very lightly for about 1/2 minute for a loose smooth dough. Roll out with a rolling pin or pat with hands to approximately 3/4" thick.
Stamp out with a cutter or cut into triangles with a sharp knife. Knead together any trimmings and stamp out again, continuing until all the dough is used.
Lift with a spatula onto the preheated baking sheet, placing them 1" apart. Brush tops only with beaten egg or milk (optional--I don't.)
Bake toward the top of the oven for approximately 10-15 minutes or until well risen and golden brown. Remove and turn out onto a wire rack for cooling. Best served warm with clotted or Devon Cream and jam or curd.
This basic recipe may be adjusted to add currants, raisins, cheese with sage and walnuts, chocolate chips, dried fruit, or any other spice or variety you choose.
Monday, June 8, 2009
Rebuilding a Kitchen
In case you hadn't heard, our house caught fire on April 6, so blogging has fallen by the wayside. We're now somewhat settled in our rental house and making decisions about what to do (rebuild the old house the way it was and sell it or rebuild it so it meets our needs.) I have now truly come to appreciate what I need to have around in order to cook and what I can do without.
I can do without clutter. There are a number of items which were packed out of the fire-damaged house that I don't need again. There were other things we simply said "don't bother" at the time, so they were trashed. I don't need Tupperware or a lot of space-hogging plastic anymore, thank you very much. I am still trying to find nice ceramic or glass canisters for storing flour and sugar, but I really don't want plastic, which seems to attract grease and then refuses to ever get really clean again.
I do need a good selection of glasses. Most of my glassware is still at the packers because two of the boxes I expected to bring home with me got left behind. I had no stemware until yesterday, when I scored 8 Libby champagne flutes in cobalt at the $.99 Store. When we had the party to thank everyone who helped us through the fire, we had to use plastic cups for the margaritas my friend Michael whipped up. I don't think it changed the taste, but there's something really nice about having the correctly shaped glassware on hand.
As I've long thought, I need to have my Cuisinart to feel that I'm in a useful kitchen. I also want to keep my Kitchen Aid Mixer close by. Surprisingly, the first electric tool I really needed was the blender. All of them got a great cleaning at the company that packed out the house.
We went out and bought a couple of good knives right away. And we bought a new storage system for our spices, since we no longer have the beautiful shelf unit which was built for our kitchen less than three years ago. Sniff. We also had to buy new cutting boards and a number of kitchen implements. I'm still looking for a good can opener because the one Len bought is awful.
I discovered it is good to have several sets of dishes, because I managed to stop the packers from taking my Stangl Country Garden stuff with them. I washed that myself, and some of it was quite close to the source of the fire. The packers took the Correlle, which Len was desperate to get back (he's got it now), the Sun and Moon informal stoneware, and the Noritake Adagio fine china for cleaning. The Stangl, made back in the 1950s and 1960s with different flowers on different pieces, was incredibly cheerful to use and put on display. I really needed cheerful during the first part of this disaster.
Good stainless beats the hell out of cheap stainless. I discovered that Oneida has discontinued the Act I pattern I've used for 25 years and we only got part of the set before the packers got the rest. I think I've now got most of it, but trying to buy more is problematic. I've seen prices high enough to put it in the range of my sterling pieces. Act I is a particularly nice, heavy stainless pattern, with a certain heft to it, which balances nicely in the hand. When I was young an foolish, I almost picked out a sterling pattern because there was a coordinating stainless pattern. I've held pieces of it and thank my lucky stars I didn't go that way--it's really uncomfortable to use.
Speaking of the sterling, it was a good thing it wasn't stored in the bedroom any longer. I got all of it out and with me unscathed. It could have wound up like my silver jewelery: in free-form puddles. I am going to make sure I've got an insurance floater on it now.
Good pots and pans are an absolute necessity. We finally got back most of the pieces of the Analon I bought for Len for Christmas and such, but before they came home I picked up a couple more pieces to carry us through. We cook a lot of pasta, and having big pots is critical. Good thing Sur La Table was having a sale. I also bought an enamel-coated cast-iron dutch oven, which is great for making sauce. I love cast iron. Len doesn't.
I miss my own range, which is sitting in a warehouse in Glendale along with our refrigerator. We hate the frige that the rental place sent. Neither Len nor I find it convenient to get to the lower shelves after several years of having a freezer in the bottom set up with our Maytag. On top of that, the rental unit is about 10 c.f. smaller than ours and, strangely, I haven't had my calls about this returned.
We're still waiting to hear how much it will cost to fix the dining room table leaves. The table itself is not a big deal, but the leaves (all six of them) were in my closet and half of them looked pretty bad when I saw them in the trash heap.
Since we entertain almost every Sunday, the first few weeks without appropriate serving dishes and utinsels were tough. It's much better now. I got some of my Nambe back and I picked up two new pieces at the Pasadena City College flea market yesterday. Nambe does not melt in fire or break in earthquakes, making it an ideal artform to have in Los Angeles. Things seem to be going for less on E-bay these days, so I got a few serving pieces, including a huge bowl, in Country Garden. Shipping is still a killer.
A really big inconvenience is the loss of the use of my cookbooks. They too have been taken away and I don't yet know if I'll be getting them back. I ordered a few necessities from Jessica's Biscuit, such as Marcella Hazan's Classic Italian omnibus (can't live without it), the most recent Joy of Cooking (although I really prefer the edition from the 1970s), the 25th Anniversary Silver Palate Cookbook, Mark Bittman's updated How to Cook Everything and Food Matters, and thought I'd give Julia Child a try. I miss my artisan bread book and Len misses all of his Rachael Ray books. I did pull out my little blue notebook with a few of my favorite recipes in it, but it is woefully inadequate. Len did not get his notebooks out, so he's struggling to remember a couple of his favorite recipes.
We're still missing most of my baking pans, but I think I could do a sit-down dinner with no trouble. The Belmont tea would have been a bit problematic, since my tea trays will be in storage until we have a new permanent home. Holding a barbecue is no issue, since we've got a really nice built-in grill and we brought our big grill down from the house to keep it safe. The 30 people who came for the thank you party seemed to enjoy themselves a lot, so I expect we'll be doing a lot of grilling this summer.
One item that is a new edition to the kitchen is a butter bell. I'd never heard of one before we stayed at our friend Gillian's during the days after the fire until we could move into the rental. It keeps a quarter pound of butter spreadable and safe by using water to form a barrier. They are available for under $10 at Ross and similar stores (more at places like Le Creuset, Sur La Table, or Williams Sonoma) and I can't recommend one enough. Try it, you'll like it.
I can do without clutter. There are a number of items which were packed out of the fire-damaged house that I don't need again. There were other things we simply said "don't bother" at the time, so they were trashed. I don't need Tupperware or a lot of space-hogging plastic anymore, thank you very much. I am still trying to find nice ceramic or glass canisters for storing flour and sugar, but I really don't want plastic, which seems to attract grease and then refuses to ever get really clean again.
I do need a good selection of glasses. Most of my glassware is still at the packers because two of the boxes I expected to bring home with me got left behind. I had no stemware until yesterday, when I scored 8 Libby champagne flutes in cobalt at the $.99 Store. When we had the party to thank everyone who helped us through the fire, we had to use plastic cups for the margaritas my friend Michael whipped up. I don't think it changed the taste, but there's something really nice about having the correctly shaped glassware on hand.
As I've long thought, I need to have my Cuisinart to feel that I'm in a useful kitchen. I also want to keep my Kitchen Aid Mixer close by. Surprisingly, the first electric tool I really needed was the blender. All of them got a great cleaning at the company that packed out the house.
We went out and bought a couple of good knives right away. And we bought a new storage system for our spices, since we no longer have the beautiful shelf unit which was built for our kitchen less than three years ago. Sniff. We also had to buy new cutting boards and a number of kitchen implements. I'm still looking for a good can opener because the one Len bought is awful.
I discovered it is good to have several sets of dishes, because I managed to stop the packers from taking my Stangl Country Garden stuff with them. I washed that myself, and some of it was quite close to the source of the fire. The packers took the Correlle, which Len was desperate to get back (he's got it now), the Sun and Moon informal stoneware, and the Noritake Adagio fine china for cleaning. The Stangl, made back in the 1950s and 1960s with different flowers on different pieces, was incredibly cheerful to use and put on display. I really needed cheerful during the first part of this disaster.
Good stainless beats the hell out of cheap stainless. I discovered that Oneida has discontinued the Act I pattern I've used for 25 years and we only got part of the set before the packers got the rest. I think I've now got most of it, but trying to buy more is problematic. I've seen prices high enough to put it in the range of my sterling pieces. Act I is a particularly nice, heavy stainless pattern, with a certain heft to it, which balances nicely in the hand. When I was young an foolish, I almost picked out a sterling pattern because there was a coordinating stainless pattern. I've held pieces of it and thank my lucky stars I didn't go that way--it's really uncomfortable to use.
Speaking of the sterling, it was a good thing it wasn't stored in the bedroom any longer. I got all of it out and with me unscathed. It could have wound up like my silver jewelery: in free-form puddles. I am going to make sure I've got an insurance floater on it now.
Good pots and pans are an absolute necessity. We finally got back most of the pieces of the Analon I bought for Len for Christmas and such, but before they came home I picked up a couple more pieces to carry us through. We cook a lot of pasta, and having big pots is critical. Good thing Sur La Table was having a sale. I also bought an enamel-coated cast-iron dutch oven, which is great for making sauce. I love cast iron. Len doesn't.
I miss my own range, which is sitting in a warehouse in Glendale along with our refrigerator. We hate the frige that the rental place sent. Neither Len nor I find it convenient to get to the lower shelves after several years of having a freezer in the bottom set up with our Maytag. On top of that, the rental unit is about 10 c.f. smaller than ours and, strangely, I haven't had my calls about this returned.
We're still waiting to hear how much it will cost to fix the dining room table leaves. The table itself is not a big deal, but the leaves (all six of them) were in my closet and half of them looked pretty bad when I saw them in the trash heap.
Since we entertain almost every Sunday, the first few weeks without appropriate serving dishes and utinsels were tough. It's much better now. I got some of my Nambe back and I picked up two new pieces at the Pasadena City College flea market yesterday. Nambe does not melt in fire or break in earthquakes, making it an ideal artform to have in Los Angeles. Things seem to be going for less on E-bay these days, so I got a few serving pieces, including a huge bowl, in Country Garden. Shipping is still a killer.
A really big inconvenience is the loss of the use of my cookbooks. They too have been taken away and I don't yet know if I'll be getting them back. I ordered a few necessities from Jessica's Biscuit, such as Marcella Hazan's Classic Italian omnibus (can't live without it), the most recent Joy of Cooking (although I really prefer the edition from the 1970s), the 25th Anniversary Silver Palate Cookbook, Mark Bittman's updated How to Cook Everything and Food Matters, and thought I'd give Julia Child a try. I miss my artisan bread book and Len misses all of his Rachael Ray books. I did pull out my little blue notebook with a few of my favorite recipes in it, but it is woefully inadequate. Len did not get his notebooks out, so he's struggling to remember a couple of his favorite recipes.
We're still missing most of my baking pans, but I think I could do a sit-down dinner with no trouble. The Belmont tea would have been a bit problematic, since my tea trays will be in storage until we have a new permanent home. Holding a barbecue is no issue, since we've got a really nice built-in grill and we brought our big grill down from the house to keep it safe. The 30 people who came for the thank you party seemed to enjoy themselves a lot, so I expect we'll be doing a lot of grilling this summer.
One item that is a new edition to the kitchen is a butter bell. I'd never heard of one before we stayed at our friend Gillian's during the days after the fire until we could move into the rental. It keeps a quarter pound of butter spreadable and safe by using water to form a barrier. They are available for under $10 at Ross and similar stores (more at places like Le Creuset, Sur La Table, or Williams Sonoma) and I can't recommend one enough. Try it, you'll like it.
Thursday, February 5, 2009
Dining Out
Restaurant Week is coming to a close and I've not had a chance to take much advantage of these discounts, but I did get to go to two restaurants I visited for the first time last year.
I introduced my friend Melinda to Angeli Caffe last Friday. It is participating in Restaurant Week, but not on Friday nights. Nevertheless, we had a spectacular supper of a selection of appetizers from the seasonal menu, with Melinda choosing the lasagna bolognese while I got the ahi tuna with garlic on linguini as main courses. The restaurant was very busy, but they managed to find an open seat. I just wish it wasn't quite so noisy, but hard surfaces are in.
On Tuesday, we went to see "Minsky's" a new musical which will probably go to New York this spring. Our friend Gillian discovered the four of us could eat at Roy's Hawaiian Cuisine near the Staples Center and then get a complementary shuttle to and from the Ahmanson Theatre, which is not located in a restaurant-populated neighborhood. Roy's has a seasonal fixe prix menu for $34 (the same as the mid-level Restaurant Week price), and we did justice to the selections for appetizers and entrees, but we all chose the same dessert. Roy's put a bowl of edamame on the table which was flavored with salt, sugar, and a selection of some Japanese spices--fantastic. I had the seafood chowder (which had a New Orleansean kick) and the grilled salmon, both of which were very good. The other selections on the table included a salad with grilled chicken or a salad with grilled beef for appetizers and the short ribs or grilled shrimp for entrees. There was none of the pork pot roast available or someone would have ordered that as well. Dessert was moulten chocolate cake with vanilla ice cream. We then waddled off to catch our shuttle, which turned out to be a stretch limo.
I introduced my friend Melinda to Angeli Caffe last Friday. It is participating in Restaurant Week, but not on Friday nights. Nevertheless, we had a spectacular supper of a selection of appetizers from the seasonal menu, with Melinda choosing the lasagna bolognese while I got the ahi tuna with garlic on linguini as main courses. The restaurant was very busy, but they managed to find an open seat. I just wish it wasn't quite so noisy, but hard surfaces are in.
On Tuesday, we went to see "Minsky's" a new musical which will probably go to New York this spring. Our friend Gillian discovered the four of us could eat at Roy's Hawaiian Cuisine near the Staples Center and then get a complementary shuttle to and from the Ahmanson Theatre, which is not located in a restaurant-populated neighborhood. Roy's has a seasonal fixe prix menu for $34 (the same as the mid-level Restaurant Week price), and we did justice to the selections for appetizers and entrees, but we all chose the same dessert. Roy's put a bowl of edamame on the table which was flavored with salt, sugar, and a selection of some Japanese spices--fantastic. I had the seafood chowder (which had a New Orleansean kick) and the grilled salmon, both of which were very good. The other selections on the table included a salad with grilled chicken or a salad with grilled beef for appetizers and the short ribs or grilled shrimp for entrees. There was none of the pork pot roast available or someone would have ordered that as well. Dessert was moulten chocolate cake with vanilla ice cream. We then waddled off to catch our shuttle, which turned out to be a stretch limo.
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