September 10, 2008 |
THE NEWS in July that the Corti Bros. grocery on Folsom Boulevard was closing spread through town like wildfire. You'd have thought the city was losing its NBA team, or even the state Capitol. A petition to keep the store in its current location was started and quickly amassed almost 1,500 signatures. Mayor Heather Fargo got involved in the effort. Then, when a who's who of the area's chefs gathered last week for a press conference to protest the closing, the event turned instead into a celebration when it was announced that the seemingly unprepossessing market -- home base of Darrell Corti, chief provisioner of the 1970s California food revolution -- would remain where it is, at least for now. The competing gourmet business that had leased the building even took out an ad in the Sacramento Bee to announce it was abandoning the site and to explain its side of the story.
January 19, 2000
In this week's Sunday Magazine, forking over the bucks for real balsamic vinegar. Also, a review of a statement-making Monrovia restaurant.
August 25, 1994
Just a short note to thank you for your sensible and well-balanced approach to the issues you cover in your columns. You have given me much confidence as I got about my business in the kitchen. Certainly the balsamic vinegar you suggest in today's column (In the Kitchen, Aug. 4) is a good idea (I've been using it for the last year) but the simplest version of a broiled tomato (which is not exactly stuffed) using olive oil, balsamic vinegar, pepper, kosher salt, Greek oregano and Parmesan, produces a result that goes far in my house, where some won't eat anchovies.
January 7, 1993 |
* De-glaze a hot skillet with a little vinegar to loosen the bits left sticking to the pan after sauteing vegetables, meat, poultry or fish. Balsamic vinegar is good for this, as it is full-bodied without being harsh. * Finish a soup with a little vinegar. Start with 1 1/2 teaspoons for 8 cups soup, adding more as required for taste. * Vary proportions of vinegar in vinaigrettes according to the vinegar that you're using.
March 28, 2001 |
This balsamic vinegar is wonderfully flavored with California black Mission figs, plus a hint of orange and spice. Use it as a fat-free dressing on salads, serve it as a dip for bread, pour it on fresh fruit or use it as a marinade for chicken and pork. Fig Balsamic vinegar, 6.76-ounce and 12.7-ounce bottles, $14 to $20, from Cloud 9, 970 Monument St., Pacific Palisades, (310) 459-2055; Surfas, 8825 National Blvd., Culver City, (310) 559-4770; Bristol Farms stores and Sur La Table stores.
October 22, 1997 |
Italian balsamic vinegar is not as acidic as most vinegars, making it perfect to sprinkle over salads in place of high-calorie dressings. But it also can come with a high price tag. Balsamic vinegar carries the prestige of being made in and around Modena, Italy, using a 1,000-year-old process. The citizens of this north-central Italian town treat their aceto balsamico tradizionale like fine wine. Only 5,000 bottles are produced annually.