March 23, 2005 |
It generally takes about five minutes after I've been introduced to someone before the questions start coming. "What is your favorite restaurant?" is followed, inevitably, by the next most urgent question: "Where's a great Chinese restaurant in my neighborhood?" As if I'm holding out. Believe me, I'm not. I'd be the first to trumpet the existence of a stellar Chinese restaurant in Covina or Culver City. But for the best Chinese food, you have to go to the San Gabriel Valley. Case in point: A few weeks ago I persuaded some friends of friends to come east as far as Monterey Park to the improbably named New Concept Restaurant.
April 15, 2002 |
Shellfish sometimes get ignored because they are perceived as a luxury and a nutritional no-no. Though it is true that shellfish are somewhat high in cholesterol, they are very low in fat, with almost no saturated fat. Most authorities agree that saturated fat is the bigger risk factor for heart disease. Lobster and shrimp are probably the most popular of all shellfish, but two others to consider are scallops and crab.
January 30, 2002 |
DEAR SOS: There was a popular Hollywood restaurant named Scandia that served a wonderful dish called Veal Oscar. Is it possible to get its recipe or one close to it? BARBARA SCHULTZ Santa Clarita DEAR BARBARA: Is this close? While not from Scandia, this version--which ran in the Food section in 1990--is typical of the dish often served in restaurants. Veal Oscar Active Work Time: 20 minutes Total Preparation Time: 40 minutes 1/4 cup (1/2 stick) butter, divided 4 (1/4-pound)
September 26, 2001 |
DEAR SOS: I am in search of my grandmother's favorite dish. She lived in Santa Monica and dined at The Lobster in the early '60s. They served a crab au gratin, which she has described to me as delicious. CASEY ANN COLEMAN Via e-mail * DEAR CASEY: You're a good kid. The Lobster restaurant has a new life with chef Allyson Thurber, but crab au gratin is no longer on the menu.
June 27, 2001 |
For a change from a plain-Jane cheese enchilada, try one filled with crab meat. I made these the last time my family had a craving for crab. To keep costs down, I used canned lump crab meat I discovered a few months ago. I haven't stopped figuring out ways to use it. The large pieces are also perfect for crab cakes or the old classic Crab Louis. You can vary the degree of heat in this dish by using hot salsa instead of medium or mild.
May 9, 2001 |
I discovered this canned crab meat on a recent trip to Costco. The 16-ounce can is found in the refrigerated deli section. Harvested from Southeast Asia, the blue crab is handpicked, producing large, succulent pieces of meat. This crab is perfect for crab cakes, classic Crab Louis or crab enchiladas. Phillips Crab Meat, 16-ounce can, $15.49 at Costco stores.