June 8, 2013 |
Come summer, I look forward to interleaving slices of mozzarella and basil leaves with slices of the first luscious red tomatoes to make a classic caprese . I'll sometimes toss hot spaghetti with diced mozzarella or bocconcini (those bite-sized balls) and raw chopped tomato for a hot-weather supper. I had a wonderful treat once in Naples, a bowl of bocconcini drizzled with gold green olive oil. I think you get the idea: Mozzarella spells summer, and some of our best Italian restaurants take advantage of imported and local varieties of the milky white cheese.
June 5, 2013 |
During the first two days of my one-month local-food challenge, I ate almost solely fruits and vegetables. At Tuesday's dinner of sautéed local kale and a salad of local beets, local goat cheese, and local lettuce, a hungry family member commented that it was not actually a meal, but rather just two side dishes, and that this “whole locavore thing” was not going to last. Determined to prove him wrong, I bought a dozen eggs from Trancas Canyon Nursery for $5 and I whipped up a quick frittata for dinner.
June 2, 2013 |
PETALUMA, Calif. - As you drive north of San Francisco into Marin and Sonoma counties, the countryside begins to unfold before you. Green pastures, oak and chaparral-covered hillsides and small canyons of redwood trees reveal themselves. Red-tailed hawks and osprey fly overhead, deer graze in the hills and at sunset, bobcats survey the terrain. A setting so lovely that you can't help but think cheese Wait - not wine? Perhaps that too, but we're talking here about the Sonoma Marin Cheese Trail that winds through the countryside, connecting family farms and food artisans that create batches of distinctive cheeses from local grass-fed cows, goats and sheep.
May 19, 2013 |
SACRAMENTO - California dairy farmers and cheese processors are fighting again over milk prices. It's not Grade A, homogenized, pasteurized milk that's at issue in the state Capitol. Rather, agriculture lobbyists are focused on the price of whey, a milk byproduct probably best known to consumers who've read the Mother Goose nursery rhyme about little Miss Muffet eating her "curds and whey. " Once thrown away as waste, whey has become a valuable commodity, left over from processing cheese and then used in hundreds of foods, including baby formula and protein powder.
April 25, 2013 |
Looking for a quick and easy recipe? It doesn't get much simpler than frittata. Heat a pan, add some beaten eggs and flavorings and slowly cook to puffed perfection. Frittatas are easy to make and are versatile, perfect for breakfast or brunch, even dinner. Serve slices hot, fresh out of the pan, or make the frittata ahead of time and cool to room temperature before setting slices out on the table. Flavor the frittata with whatever you've got on hand: sauteed vegetables, leftover meats, fresh herbs, whatever cheese sounds good at the moment.
April 22, 2013 |
Olive & Thyme: The Toluca Lake cafe will be offering a wine and cheese tasting from 7 to 9 p.m. Thursday. Attendees will sample more than a dozen cheeses with cheesemonger Tyler Schwarz and learn about cheesemaking from aging and texture to methods of making and region of origin. The wine and cheese tasting is $45 per person. Call or email firstname.lastname@example.org for reservations. 4013 Riverside Drive, Toluca Lake, (818) 557-1560, www.oliveandthyme.com . Modern Art Desserts: On Saturday, the Craft in America Study Center will present the third installment of “Food as Medium for Craft,” with a talk and book signing by Blue Bottle pastry chef Caitlin Freeman.
April 13, 2013
Tacos that aren't tacos, cheese that isn't cheese, but somehow it kind of works. LOCATION 395 Santa Monica Place, Santa Monica, (310) 394-7046, matthewkenneycuisine.com/restaurants/santa-monica PRICES Share plates, $14-$16; starters, $10-$13; main dishes, $15-$18; desserts, $10-$11. DETAILS Open 11 a.m. to 9 p.m. daily. Credit cards accepted. Wine. Mall lot parking. RECOMMENDED DISHES Cauliflower with walnuts and harissa, rainbow carrot salad with cumin, king oyster with asparagus and sea beans.
April 13, 2013
50 minutes, plus relaxing time for the dough. Serves 6 1 1/2 cups flour 2 eggs, plus more if needed 12 ounces fresh goat cheese 5 tablespoons grated Parmigiano-Reggiano 1 egg yolk 6 tablespoons minced chives 3 tablespoons chopped parsley Salt to taste 1 beaten egg white 1. In a food processor, mix the flour and 2 eggs until it just comes together to form a rough dough. If that doesn't happen, add a little more beaten egg, a teaspoon or so at a time.
April 13, 2013
2 hours. Serves 6 2 cups chicken broth 2 cups water 2 cloves garlic, sliced 1 1/2 to 2 ounces rinds from Parmigiano-Reggiano Herb trimmings Salt 2 dozen asparagus tips 1/2 pound sugar snap peas Goat cheese ravioli or fresh pasta squares 2 tablespoons chopped chives 1 ounce freshly grated Parmigiano-Reggiano 1. In a soup pot, simmer the chicken broth, water, garlic, Parmesan rinds and herb...
April 12, 2013 |
There was a period in my life when I had lunch every Saturday at Kokomo, a lunch counter in that odd part of Farmers Market between DuPar's and the place where they grind the horseradish. Kokomo had a rack of movie magazines to read while you waited for your malted, and it was famous for its overloaded hamburgers and its New Orleans-style egg dishes. But the dish I ordered every time was the grilled cheese sandwich - the torta de queso al carbon - which was a crunchy, toasty thing stuffed with smoky gobs of chipotles pureed with sun-dried tomatoes, a few leaves of cilantro, and melted cheddar and provolone cheese that oozed from the crisped, sourdough toast with every bite.