November 25, 2009 |
Appetizers? Before Thanksgiving dinner? Yes. Yes. And yes (in answer to your next question: "But will I have time to make them?"). The main event might be the big golden bird, but a thoughtful appetizer or two goes a long way toward making dinner special -- to say nothing of keeping your hungry guests occupied while you're putting the finishing touches on the real food. With so much of the Thanksgiving menu scripted in stone, this is your opportunity to put something on the table that's unexpected: wedges of Fuyu persimmon wrapped in prosciutto; servings of avocado mousse topped with crème fraîche, caviar and a little pistachio oil; or olives warmed with crushed red pepper, fennel seeds, lemon peel and garlic.
February 23, 2013 |
The Irvine Saturday farmers market is the largest and best in Orange County, but it's a mixed bag. It has some worthy local small farmers who come in person, along with more commercial farms, and even a few who have been sanctioned previously for cheating by agricultural authorities or other managers. Orange County Produce, owned by the family of the previous California agriculture secretary, A.G. Kawamura, farms on remnants of undeveloped local land, a bittersweet reminder of the county's past agricultural glory.
July 21, 2011
Shrimp charmoula confit Total time: 50 minutes, plus marinating time Servings: 4 4 cloves garlic, minced 1 tablespoon grated ginger root 1/2 cup chopped parsley 1/3 cup chopped cilantro Zest and juice of 1 lemon 2 teaspoons sweet Spanish paprika Pinch cayenne powder 2 teaspoons ground cumin 1 dried bay leaf, crumbled Pinch saffron, optional 1/4 teaspoon salt ...
June 27, 2013 |
A certain member of my family has grumbled about the lack of seafood during my monthlong 100-mile diet. This shortage is in no way related to the restrictive radius -- the Pacific Ocean takes up about a quarter of my range -- but I have been doing the vast majority of the shopping this month and fish is hardly one of my favorite foods. Still, I must pacify my fish-loving family, so I putted up to Ventura for a market selling locally caught fish. Every Saturday, a few fishermen haul in their catch and set up stands behind Andria's Seafood Restaurant and Fish Market in Ventura Harbor Village on Spinnaker Drive.
February 6, 2008
Total time: 30 minutes Servings: 4 Note: From Donna Deane 1 teaspoon minced anchovies, from about 2 fillets 1 clove garlic, minced 1 tablespoon balsamic vinegar 1 tablespoon lemon juice 1 teaspoon chopped capers 4 tablespoons olive oil, divided Freshly ground black pepper Salt 2 heads Treviso radicchio, quartered lengthwise 1 small head romaine, quartered lengthwise 1/4 cup diced red onion...
February 21, 2010 |
The glass case at Maria Grammatico's Pasticceria del Convento in the hilltop town of Erice displays treasures worthy of a Swiss bank. Cannoli, filled with fresh ricotta, is just the best known variety. When you make a closer study, you discover a world of confections as beautiful to look at as they are sweet to eat: green cassata cakes made of almond, sugar, vanilla, buttermilk curd and candied fruit; perfectly formed marzipan prickly pears and tomatoes; lemon-flavored cuscinetti (small fried pastries)
May 23, 1985 |
If you're ambivalent about fresh asparagus, you will probably prepare dishes where it is not the star but the stand-in. You may hide or partially disguise it in a casserole, souffle or quiche. But many people prefer fresh asparagus on its own--boiled or steamed al dente and served simply with a butter-lemon sauce.
CALIFORNIA | LOCAL
September 29, 1993
An item in your Sunday Ventura County Week section was headlined "Women Win Suit." The article stated that 100 women won $575,000 in a wage discrimination suit against the Oxnard Lemon Co. The article went on to say that the lawyers for the women received an additional $675,000 for their services. Unstated was the fee for the lemon company lawyers. Shouldn't you have headlined the article "Lawyers Win Again"? MARVIN MILLER Oxnard
April 1, 2010
Steamed asparagus with brown butter sauce Total time: 40 minutes Servings: 6 3 pounds asparagus, thickest you can find 6 tablespoons butter Juice of 1 lemon 2 tablespoons minced chervil mixed with 1 tablespoon minced parsley, or 3 tablespoons minced parsley Sea salt 1. Cut off the tough bases of the asparagus about 11/2 inches from the bottom, leaving the stalks as close to equal in length as possible. (Discard the tough ends.) Peel the asparagus: Using a vegetable peeler, start about an inch below the tip area and peel toward the base, increasing the pressure as you go, so you take more peel at the tougher end. There should be no dark green peel left below the tip area.