Question: Is there a place where one can purchase citron throughout the year? I have looked and looked, to no avail. I like to make panettone bread all year, but I can't find citron except at the holidays.
Answer: The Ultimate Nut & Candy Co. carries citron all year. They operate three stands in Farmers Market at 3rd and Fairfax, Los Angeles, and a shop at 11849 Ventura Blvd., Studio City.
Q: A while ago you had a recipe for angel hair pasta using sun-dried tomatoes in oil. This dish was very good. The only problem I have is that after having a very difficult time finding the tomatoes, I bought several jars. Now I have looked in many cookbooks but have failed to find any other recipes for sun-dried tomatoes.
A: After draining the tomatoes on paper towels, they can be added to sauces, soups or stews. The tomatoes also make a good addition to salads or may be used as a topping for pizzas.
Another favorite way we use sun-dried tomatoes is for Italian bruschetta. Rub toasted rounds of thinly sliced Italian bread with some of the oil from the tomatoes and a clove of garlic, then top each with a thin slice of provolone or goat cheese and one of the tomatoes. Serve as is, or run under the broiler to heat through. These make great appetizers before an Italian dinner.
Sun-dried tomatoes packed in oil are becoming more available at area supermarkets; but should you have trouble finding them, try specialty grocery stores in your area.
And before someone asks, here's the recipe for Camelions' Angel Hair Pasta, which first appeared in the SOS column July 2, 1987.
CAMELIONS' ANGEL HAIR PASTA
1 pound angel hair pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
8 sun-dried tomatoes, packed in oil, finely chopped
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley, leaves only
4 cloves garlic, minced
2 sweet red peppers, roasted, peeled and cut julienne
2 green peppers, roasted, peeled and cut julienne
1/4 cup grated Parmesan cheese
Cook pasta in boiling salted water until just tender. Drain. Meanwhile, melt butter in saucepan. Add olive oil and heat. Add tomatoes, basil, parsley, garlic and peppers. Saute until heated through. Season to taste with salt and pepper. Add to drained pasta and toss to mix well. Top with Parmesan cheese. Makes 6 to 8 servings.
In response to the Feb. 4 You Asked About . . . column on making crisp pizza crusts, M. Rush writes: "I use a commercial-weight baking pan . . . which is heavier than pizza pans, and seems to get hotter. I preheat that pan at 375 degrees, then quickly lay the dough on the hot pan, stretching it outward by wetting my hands with cool water. Then I bake the crust only for about 10 minutes, until the bottom of the crust begins to get golden brown (check with a long spatula). Remove from the oven and spread with sauce, meats, cheese and other toppings. Then return to oven and heat just long enough to heat the toppings to desired doneness. The setting of 375 degrees is better than a hot oven for me because more of the ingredients get done to a better degree at the right time."