September 1, 2012 |
At Ventura's Arroyo Verde Park on Sunday, if you squinted really, really hard, you could almost believe you were in the mountains of New Mexico -- the steep, brush-covered hillsides, the pine trees and, most important, the smell of roasting green chiles hanging in the air. Of course, once you opened your eyes, you couldn't help but notice the palms and eucalyptus, and then there were the booming sounds of Armenian pop coming from the wedding at...
September 1, 2012
The fresh green chile season is short, usually about a month, and Southern California roasts will continue for only two more weeks, possibly three depending on how the harvest holds out. The Santa Monica Pico farmers market will have a roasting every Saturday in September (2200 Virginia Ave.). El Rey Farms (www.elreyfarms.com) has at least one more weekend at La Puente High School on Sept. 8, and another on Sept. 15, if the harvest holds out. Orders must be placed in advance on the website (15615 E. Nelson Ave.)
September 1, 2012
Total time: 40 minutes Servings: 6 to 8 2 tablespoons butter 1 zucchini 1/4 cup chopped green onions (about 2 onions, green parts only) 1/3 to ½ cup roasted, peeled, chopped green chile 1 cup corn kernels (about 1 ear) 6 eggs 1/2 teaspoon salt 3/4 cup grated Monterey Jack and sharp cheddar, divided 1. Heat the broiler. Melt the butter in a 10-inch nonstick skillet over medium heat. Cut the zucchini in lengthwise quarters, then in crosswise pieces, about one-third to one-half-inch thick.
September 1, 2012 |
Once relatively unknown outside of its home area, the Hatch green chile has become a cult item in Southern California. But what exactly is a Hatch chile? There is no chile variety called Hatch. Hatch chiles include a whole family of long green peppers from the species Capsicum annuum (the same peppers when fully mature turn red and are dried). They range tremendously in spiciness and flavor. You may have seen Anaheim chiles in the supermarket that look just the same, but they are an exceedingly bland member of the clan.
August 23, 2012 |
Just before my neighbor Cass left on a mushroom hunting expedition in northern New Mexico, she left a message to remind me that it's Hatch chile season. Now. That's the famous New Mexican chile grown in the Mesilla Valley with its hot days and cool nights. She also sent me the link to Melissa's , a produce company that brings in the Hatch chiles. Melissa's will be roasting up the chiles at several SoCal locations over the next few weeks. Here's the schedule: Saturday, Aug. 25: Sprouts, Chula Vista Saturday, Aug. 25: Bristol Farms, Westchester Sunday, Aug. 26: Sprouts, Chula Vista - Eastlake Saturday, Sept.
July 25, 2012 |
At this rate, the only American aspect of the Farmers Classic might soon be that it's held in the United States. After five consecutive losses by Americans against foreign players to start the tournament at UCLA's L.A. Tennis Center, Rajeev Ram of Carmel, Ind., ended the streak with a 6-3, 6-1 win over Paul Capdeville of Chile on Wednesday afternoon. Ram, who joins second-seeded Sam Querrey of Thousand Oaks and Michael Russell of Houston in the quarterfinals, disputed the notion that the United States is no longer relevant internationally.
July 21, 2012
Total time: About 1¼ hours, plus chilling time Servings: 4 to 6 Note: Serve this dip with fresh pita bread or other Middle Eastern flatbread. You can find tahini paste and Aleppo red pepper at Middle Eastern markets. 2 globe eggplants (about 2 pounds) 2 poblano chiles (about ¾ pound) 3 large cloves garlic, minced (about 3 teaspoons) 2 tablespoons tahini (sesame paste), stirred in the jar until blended before measuring, more to taste 2 tablespoons plain whole-milk yogurt or labneh (Middle Eastern strained yogurt)
July 16, 2012 |
Two years after starring in its premiere in Los Angeles, Placido Domingo brought “Il Postino,” the opera about the great Chilean poet Pablo Neruda, to Neruda's homeland. The opera by the late Daniel Catan just concluded a run at the Municipal Theater of Santiago starring Domingo, who is L.A. Opera's general director. The performances featured other leading cast members from the L.A. production. Conducting is Grant Gershon, the resident conductor of Los Angeles Opera, who also led the orchestra for the L.A. premiere.
May 5, 2012 |
Any discussion of Tar & Roses must begin, as your dinner probably will, with what is probably its simplest appetizer, a concoction of popcorn tossed with brown sugar, lardons and chile, like a bowl of Cracker Jack with chewy cubes of bacon instead of peanuts. (Why can't there be chewy cubes of bacon and peanuts? That is an excellent question.) The popcorn falls solidly into a genre new in Los Angeles cooking, something we may call an elevated bar snack, a staple of the many, many gastropubs that have come to dominate casual dining here over the last couple of years.
April 28, 2012
Total time: 25 minutes, plus cooling time Servings: This makes about 1½ cups chile oil Note: Adapted from "China Moon Cookbook" by Barbara Tropp. 1/3 cup dried red chile flakes 3 tablespoons fermented black beans, unrinsed and coarsely chopped 2 large cloves garlic, slightly crushed 1 tablespoon minced fresh ginger 1 1/4 cups canola oil 3 tablespoons sesame oil 1. In a small saucepan, combine the chile flakes, fermented black beans, garlic, ginger, canola and sesame oils.