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September 30, 2009
Recipe of the Week: Zimzala's Farro Salad With Garden Vegetables and Red Wine Vinaigrette
Courtesy of Vincent Muraco and Joyce Goldstein at Huntington Beach's Zimzala restaurant (within the Shorebreak Hotel), this is a gorgeous, easy-to-assemble salad that you can get away with for another month or so, while the weather's still warm enough. Apparently also known as emmer wheat (althou ... More >>
Blogs
October 28, 2009
Recipe of the Week: Crème Brûlée in Apples
Dave LiebermanQuick, what's better than crème brûlée?How about crème brûlée in an edible bowl?The Catalans, those famously free-thinking denizens of northeastern Spain, Andorra and the adjacent part of France, claim to have pioneered crème brûlée. In a burst of national pride, they call ... More >>
Blogs
December 2, 2009
Recipe of The Week: Celery Root and Sweet Potato Cakes
Cooking locally and in-season can be difficult at times. At the mercy of the sometimes work-conflicting schedules of area farmers' markets or faced with lots of label-reading at the grocery store in order to discern between what was grown in California versus some far away place--C ... More >>
Blogs
January 27, 2010
Recipe of the Week: Gougères
21202718@N00 @ flickr.com CC BY-NC-SA 2.0Gougères (pronounced "goo ZHERR") are French cheese puffs. They're made with pâte à choux, the sticky dough that, when sugar is added, makes éclairs, profiteroles and cream puffs. In this case, there is no sugar; salt and grated cheese are added.In the ... More >>
Blogs
February 3, 2010
Recipe of The Week: Not Quite David Chang's Brussels Sprouts
So about those fucking Brussels sprouts. David Chang's advice that you "can't fuck them up. Cook the shit out of them; just don't turn them to charcoal," is the most basic and probably best of recipes for the vegetable. Just add salt. But for self-avowed 'sprout haters, such a purist approach can be ... More >>
Blogs
February 10, 2010
Recipe of the Week: Chiles Rellenos de Picadillo
El Pato sauce... is there anything it can't do? It turns plain old ground turkey into delicious picadillo, which gets stuffed; add it to your favorite taco filling; use it as a base for queso dip.This week's recipe, which features this wunder-sauce, is not a classic chile relleno (it isn't battered ... More >>
Blogs
March 25, 2010
Sam Gupta of Traditions, Part 2
Photo by Kimberly ValenzuelaYesterday we heard from Sam Gupta, proprietor of Traditions in Tustin. Today, he shares a recipe. Not just any recipe: their recipe for chicken tikka masala, which according to food lore is purportedly more English than Indian. It's still delicious no matter ... More >>
Blogs
April 14, 2010
Braised Lentil Soup
Willy BlackmoreAs a grammar snob, misused quotation marks on restaurant menus drive me a bit crazy--or perhaps make me [sic]? "Confit" and "braised" are two I've seen used often, when in fact the items listed haven't gone through a cooking process even slightly resembling, respectively, being sim ... More >>
Blogs
April 21, 2010
Mama Said Eat Your Greens: Pasta with Escarole
Escarole doesn't get enough love. It looks like a giant head of slightly mutant butter lettuce, but it's got a bitter, iron-y tang that is powerful enough raw to let you know that this green is very good for you. Nevertheless, cooking it tames its bitterness; it goes well with a slightly sweet sauce ... More >>
Blogs
May 12, 2010
A Minimalist's Rice Pudding
Jonathan Gill/ / CC BY 2.0A different grain for dessertWhen it comes to desert and grains, wheat is by far the king, with flour turning up in nearly every treat you could put together to end a meal with. But rice, too, has its place in the sweetest course, with its natural, unadorned flavor lendi ... More >>
Blogs
May 20, 2010
Zov Karamardian of Zov's Bistro, Part 3
Photo by Kimberly ValenzuelaAs promised, in today's edition, the last post on our three part profile, Chef Karamardian shares a recipe. But before you see what it is, did you miss Part 1 and Part 2? Click 'em and read 'em.
Blogs
May 27, 2010
Gino Buonanoce & Salvatore Ferrara of Antonello Ristorante, Part Three
Kimberly ValenzuelaAs promised, the co-executive chefs from Antonello Ristorante at South Coast Plaza share with us recipes from their restaurant. Read 'em: two recipes! If you missed it, check out the first part, or the second part of our questionnaire with the twosome. Otherwise...
Blogs
June 2, 2010
Recipe of the Week: Bailey's Chocolate Soufflé
For years, I read of the terror of the soufflé. "Leave the kitchen and be quiet," recipes cautioned, "lest you make the soufflé fall in the oven." Fiction books were full of anecdotes of 1960s-era housewives, their stereotypically tiny waists accentuated by a carefully-tied apron, being subjected ... More >>
Blogs
June 30, 2010
The Chameleon of the Kitchen: Red Gravy
Flickr user elswifterinoOne day, I was in a café in Paris' foodie black hole, place de la Madeleine, and I asked why there were so few Italian restaurants in Paris."Bof, la cuisine italienne ! Enlevez les tomates et y aura que la cuisine française mal faite," the waiter sneered--take away the t ... More >>
Blogs
July 21, 2010
A Cake for Any Fruit
Willy BlackmoreAlmond cake with white peachesWhen summer fruit season is at its peak, as it is now, and the temperatures outside or rising, as they were last week, baking can be a uncomfortable task to face. Why sweat while the oven preheats when the fruit is so good to eat out-of-hand? But bake ... More >>
Blogs
July 22, 2010
Jason Quinn of The Lime Truck, Part Three
Photo by Christopher VictorioJason QuinnFor our final day of this On The Line profile, Jason Quinn of The Lime Truck shares a recipe for short ribs. He adds that he does a different version of it every Sunday when they stop at The Bruery.If you missed the first or second part, click here a ... More >>
Blogs
August 13, 2010
Salty & Sweet: Bun In My Oven's Potato Chip Cookies!
bunsinmyoven.comHello, heaven.The perfect accompaniment to any dessert? French fries. I'm a slave to the phenom--yes, phenom--of the salty/sweet combination. And so how could I pass up sharing this recipe for chocolate chip cookies with crushed potato chips thrown into the batter from baking blog ... More >>
Blogs
August 25, 2010
Pickled Peppers
Howard Walfish, through a Creative Common license Padron PeppersI've been planning to make my own pickles the past few years, wanting to go the fermentation route (because I tend towards the slowest, most basic ways of doing things), letting the cukes sit in a salt brine at room temperature for a ... More >>
Blogs
September 1, 2010
Pepper Up That Pasta, Boy: Pebronata
Dave LiebermanWhen Provence was all the rage ten or fifteen years ago, thousands of foreigners (meaning anyone not from the individual villages) flocked there to set up home. They learned to cook Provençal food, they learned to drink Provençal drinks, but they didn't learn to speak Provençal, ... More >>
Blogs
September 2, 2010
Greg Howe of Raya at The Ritz-Carlton, Part Three
Kimberly ValenzuelaToday, as is the custom of this On The Line series, our subject, Chef Greg Howe, shares a recipe. If you missed the first and second part of his Q&A, click here and here. Otherwise read on for recipe to replicate a Ritz-Carlton dish in your very own kitchen.
Blogs
September 15, 2010
Green Chile, or How to "Hatch" a Sauce
Dave LiebermanThe season for Hatch chile roasts is just about over in Southern California, and judging by the speed with which sacks and cases of the New Mexican chile pepper disappeared from hastily constructed outdoor tents, many Orange Countians have stocks of the hot vegetable in their freeze ... More >>
Blogs
September 22, 2010
The American Fruit Dessert Chronicles: Apple Crisp
Flickr user cheezemasterI am an unabashed chauvinist when it comes to desserts: we Americans have the very best desserts in the world. Sure, other countries have their moments to shine, with clafoutis, sticky toffee pudding, vareniki or daan taat, but when it comes to fruit-based desserts, there ... More >>
Blogs
October 7, 2010
Kris Kirk of Ecco Restaurant, Part Three
Photo by Todd BarnesFor our final installment of On The Line with Kris Kirk of Ecco, our featured chef shares a recipe. If you missed the first or second part of our Q&A, click here and here. Otherwise click onward.
Blogs
October 13, 2010
Gratin On My Nerves: Sweet, Sweet Pot(atoes) and Cheese
Dave LiebermanI used to dabble in [unlicensed] catering for friends and family, once upon a many moons ago, and like all caterers, I learned which dishes can be used to "cheat" when time is of the essence. Gratins are one of those cheats; people love the flavor, it doesn't matter if they're ugly, ... More >>
Blogs
October 14, 2010
Stephanie Dinh of S Fine Dining, Part Three
Photo by Todd BarnesChef Dinh occasionally teaches cooking classes at her restaurant, and this recipe is designed expressly for the home cook. If you missed it, here's Part One and Part Two of our interview.
Blogs
October 20, 2010
Killer Pizza, Part One: The Dough
Like my taste for big-haired blond women (thanks, Charlie's Angels!), my pizza opinions were formed during childhood in the 1970's. I grew up eating pizza in New York City, which indelibly marked me for my preference for a medium-thin, crisp crust with only a little breadiness. Why pay a lot for ... More >>
Blogs
November 17, 2010
Fast and Fruity Cranberry Sauce
Flickr user mf*laflacaTo me, Thanksgiving isn't complete without home made cranberry sauce. Using my method, you'll be finished in 30 minutes, and have a sauce that tastes fresher than any other recipe.I have a problem with the age-old method of cooking cranberry sauce. It calls for boiling the b ... More >>
Blogs
November 26, 2010
Rick LeBlanc of Rick's Atomic Cafe Goes On the Line, Part Recipe!
Photo by Todd BarnesRick and his FridayHere is the last part of our On the Line feature with Rick LeBlanc of Rick's Atomic Cafe in Costa Mesa. In this installment, he shares his vegetarian taco recipe. And, for the record: we do not hold it against him that he roots for the New England Patriots, ... More >>
Blogs
December 15, 2010
1928 Vegan Tamale Pie--Yes, It's Possible, Thanks to Avanti Cafe
Earlier this summer, I issued Mark Cleveland of Avanti Cafe--perhaps the county's best practitioner of the vegan arts--a challenge. I gave him a copy of a recipe for tamale pie taken from a 1928 cookbook compiled by members of the Ebell Club of the Santa Ana Valley. I don't have the recipe in fro ... More >>
Blogs
December 22, 2010
Holiday Baking: Gingerbread Cupcakes
Dave LiebermanYep. It's supposed to look homemade, because it is.As I've said elsewhere, I think the cupcake craze is due for a market correction and if it weren't for bacon, it'd be the most annoying food fad of the last decade. That said, I have nothing against cupcakes themselves, and they're ... More >>
Blogs
February 24, 2011
On the Line: Arturo Briones of Wildfish, Part Three
Photo by Kevin LaraFor our final part of On The Line with Arturo Briones of Wildfish, our interview subject shares a recipe. Since our chef is a seafood specialist, care to guess what it is? Hmm, if only there were a hint... If you missed the first or second part of our Q&A, click her ... More >>
Blogs
April 1, 2011
On the Line: Jenny Ross of 118 Degrees, Part Three
To conclude this week's On The Line with Jenny Ross of 118 Degrees, Jenny provides her refreshing take on ceviche. The photograph alone has me making a mental note for next week's meal.If you haven't checked out parts one or two of our interview, click here and here.The salivating begins after t ... More >>
Blogs
April 21, 2011
On The Line: Oge Dalken of Chapter One: The Modern Local, Part Three
An Elvis sandwichFor the final segment of On The Line, Chef Oge shares the sandwich that doubles as dessert. A hint of sweet, a hearty savory, and lots of salivating; behold the Elvis. To catch up on this week's interview, click here and here.
Blogs
August 4, 2011
On the Line: Kevin Nagano of Sage Cafe, Part Three
Photo by Meranda CarterThis week's On the Line concludes with a recipe à la Kevin. Typically a sandwich standard, this chicken salad includes the cafe's favorite herb, two types of vinegar and red cabbage for crunch. Place an order with Veronica Milanko (the other half of Sage Cafe), pack it in ... More >>
Blogs
August 11, 2011
On The Line: Andrew Gruel Of Slapfish, Part Three
Photo by Meranda CarterPer Andrew, this simple, crave-worthy, gooey sandwich can be served as a meal or an appetizer sliced into small pieces and drizzled with the sauce. The sweet, spicy, smokey and rich "everything sauce" can be used on, well, everything. Always have some of this in your fridge ... More >>
Blogs
September 1, 2011
On The Line: Joseph Mahon of Burger Parlor, Part Three
Photo by Meranda CarterSome combinations taste great together; bacon and eggs, coffee and doughnuts, peanut butter and jealousy jelly. Chef Joseph Mahon of downtown Fullerton's Burger Parlor decided to do a mash-up with his pop-up's combination of fried chicken and watermelon....and a salad was b ... More >>
Blogs
September 8, 2011
On The Line: Sea Kyeong Kim of Charlie Palmer At Bloomingdales, Part Three
Photo by Meranda CarterThis Charlie Palmer chef takes his craft pretty seriously. After going over the ingredients for the recipe, we must say, this is one intensely flavorful tomato salad! To catch up on what you missed with Chef Kim, links for parts one and two can be found here, and over here. ... More >>
Blogs
September 29, 2011
On The Line: Gloria Mogollon of Franco's Pasta Cucina, Part Three
Photo by Meranda CarterGloria Mogollon has shared a great deal with us this week; to finish, she's featuring a dish that can be served family-style, or perhaps brought to a potluck. Either way, it's a hearty meal for all. While you're waiting for the water to boil, there's a few minutes to look b ... More >>
Blogs
October 20, 2011
On the Line: Lindsay Smith-Rosales of Nirvana Grille, Part Three
Photo by Meranda CarterUnofficial ladies month at On The Line finishes the week with a little scallop love; although we think the asparagus got camera shy for this particular shot. Chef Lindsay shared some news with us as well: Nirvana Grille celebrates their newest seasonal menu by offering it a ... More >>
Blogs
October 27, 2011
On the Line: Diane Yoon of Merely Sweets, Part Three
Photo by Kevin LaraOur favorite thing about interviewing a baker: guaranteed dessert recipes! Make a batch of Diane Yoon's signature walflours for someone special (or someone you need a favor from). To learn more about our sweet subject, catch up on our coffeehouse interview with Yoon in parts on ... More >>
Blogs
November 3, 2011
On the Line: The Men of the Burnt Truck, Part Three
Photo by Meranda CarterWhen asked to provide a recipe, the Burnt guys all agree the way to a hungry heart is through fried chicken. A virtual Hungry Man dinner that fits in the palm of your hand, layers of flavor from hearty gravy and garlicky mashed potatoes make for comfort cooking. Get to know ... More >>
Blogs
November 24, 2011
On the Line: Eric Souka of Capital Seafood, Part Three
Photo by Meranda CarterWe wrap up our time with Eric Souka with one of Capital's house specialties. A savory dish to share, be sure to have a batch of rice ready to serve. For more on our chef interview, please visit parts one and two.French Style Filet Mignon in Black Pepper SauceServes 3 - 4
Blogs
December 8, 2011
On The Line: Alan Greeley Of The Golden Truffle, Part Three
Photo by Meranda CarterHot and cold, yin and yang, soup and salad; balance is important when it comes to flavor, and Alan Greeley not only hands over a couple of solid recipes, he includes yet another for prepping the protein. If you'd like to backtrack, here are the links for parts one and two.A ... More >>
Blogs
December 15, 2011
On the Line: Brian Bennett of Paul Martin's American Grill, Part Three
Photo by Meranda CarterWe got to watch Brian work on the line as we wrapped up our interview. Grilling and plating with a critical eye, this dish has comfort food written all over it. For more storytelling, capture the free Wi-Fi at Paul Martin's as you go over parts one and two.Paul Martin's Mar ... More >>
Blogs
December 22, 2011
On the Line: Giovanni Roman of Roman Cucina, Part Three
Photo by Meranda CarterSometimes it's best to stick with the classics, as Giovanni Roman lays the groundwork for an ovo-lacto treat. The only ingredient he leaves up to the cook: what pasta to use (We're angel hair fans)? While you're waiting for dinner to reach al dente, use your noodle to catch ... More >>
Blogs
December 29, 2011
On the Line: Bruno Serato of Anaheim White House, Part Three
Photo by Meranda CarterOur time with Bruno draws to a close so he can make his rounds, greeting and checking in on every table he passes. A most hospitable subject, he disappears with our photographer for his close-up. Bruno leaves us with a duo of recipes, but you're gonna have to ask him about ... More >>
Blogs
January 12, 2012
On the Line: Lauren "Lulu" De Rouen of CUCINA enoteca, Part Three
Photo courtesy of CUCINA enotecaWe wrap up our visit to De Rouen's cucina on a meaty note. With a little bit of everything in one bowl, short ribs sound ideal during our seasonal visit of less than ideal weather. To learn more about our chef, you can catch up with part two here. Short Rib Pappard ... More >>
Blogs
January 19, 2012
On the Line: Jason Petrie of Pinot Provence, Part Three
Photo by Laila DerakhshanianUnlike certain cheftestants, Petrie isn't afraid of a little risotto. In fact, he owns it with truffles and Parmesan crisps. Clear your evening, roll up those sleeves, and follow-up on part two while you're stirring the pot. Memorable flavor takes time, and we can vouc ... More >>
Blogs
February 2, 2012
On The Line: Carmina Casso Of Ciao! Deli & Pizzeria, Part Three
Photo by Johannes DewaldOur time with Carmina comes to a close as she shares a family recipe. While the pasta choice is left up to you, we're thinking spaghetti, a la Lady and the Tramp. If you're not salivating by now, perhaps you need to read part two. All we're gonna say is: more cheese, pleas ... More >>
Blogs
February 9, 2012
On the Line: Anne Eng of Panfiniti, Part Three
Photo by Mary PastranaWe don't give many guidelines when our subjects select a recipe to share. As long as it is scaled down for home kitchens, we trust their judgement. Anne Eng of Panfiniti chose to branch off from her truck's namesake grilled entrées and go for something panini-free. Her thou ... More >>
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