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Culinary SOS

An Artful Salad

August 29, 1996|ROSE DOSTI

DEAR SOS: The smoked salmon and potato salad appetizer at Patinette Cafe at the Museum of Contemporary Art in downtown Los Angeles is divine. I'd like to serve the salad at a summer function, should you obtain the recipe.


DEAR BARBARA: Patinette complied, just in time for a wonderful late summer menu.


2 pounds red Bliss potatoes

1/4 cup thinly sliced green onions

1 tablespoon finely grated red radish

1 tablespoon chopped parsley

1/2 cup mayonnaise

1 tablespoon grated horseradish

2 tablespoons prepared whole-grain mustard


White pepper

8 ounces thinly sliced marinated smoked salmon

1/8 cup creme fraiche

1 tablespoon chopped chives

Cook potatoes in boiling water until just tender. Drain, cool, then peel and cut into quarters.

Combine green onions, radish, parsley, mayonnaise, horseradish and mustard. Add potatoes and toss to coat well. Season to taste with salt and pepper.

When ready to serve, place 1/4 of salad in center of each plate. Cover each with about 2 ounces salmon. Garnish top of salmon with dollop of creme fraiche and sprinkling of chives.

Makes 4 servings.

Each serving contains about:

387 calories; 1615 mg sodium; 24 mg cholesterol; 14 grams fat; 49 grams carbohydrates; 17 grams protein; 0 gram fiber.

Topping the Dogs

DEAR SOS: I have been trying to duplicate the chili they serve over hot dogs at stands like Tommy's in Los Angeles or Cupid's in Northridge. Any recipe will do.


DEAR LINDA: How about this recipe from Cincinnati, which is famous for such chili?


2 pounds ground beef

3 cups water

1 (15-ounce) can tomato sauce

1/4 teaspoon garlic powder

2 bay leaves

1 onion, chopped

1 teaspoon ground cinnamon

1 teaspoon Worcestershire sauce

1 1/2 teaspoons salt

2 teaspoons ground cumin

1 1/2 teaspoons vinegar

1 tablespoon chili powder

1 1/2 teaspoons ground allspice

1/2 teaspoon crushed red pepper

The chili can be topped with grated Cheddar cheese, chopped onions or chili beans. It can be used over hot dogs, noodles or spaghetti.

Simmer together ground beef and water until soupy. Mix in tomato sauce, garlic powder, bay leaves, onion, cinnamon, Worcestershire sauce, salt, cumin, vinegar, chili powder, allspice and red pepper. Cook, uncovered, 3 hours, stirring occasionally.

Remove bay leaves before serving.

Makes 8 servings.

Each serving contains about:

233 calories; 442 mg sodium; 64 mg cholesterol; 18 grams fat; 2 grams carbohydrates; 15 grams protein; 0.30 gram fiber.

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