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)
December 23, 2010 |
Dear SOS: The lemon pasta at Angelini Osteria on Beverly Boulevard seems remarkably simple. My attempts at re-creating it have been remarkably underwhelming. Can you get the exact measurements and ingredients for this memorable comfort dish? The restaurant describes it as "Tagliolini al Limone with Lemon, Cream, Parmigiano-Reggiano and Basil. " However, there is obviously a specific method as to how the kitchen gets it to come out so balanced and tasteful. Thank you. Janie Orenstein Pacific Palisades Dear Janie: We loved the wonderful simplicity to this dish: Fresh basil and a touch of lemon are infused with a little heavy cream, which is cooked down just until it thickens, and is poured over pasta.
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.
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.
November 25, 2010 |
It's easy enough to freehand your way into a decent bottle of limoncello . All you need is a generous handful of lemon zest, a neutral spirit, some sugar and a couple of days of infusing patience. But to Ventura Limoncello's co-owner James Carling, decent is hardly the same as delizioso , at least in the eyes of his Italian in-laws. "You have to watch each lemon, step by step," says his mother-in-law, Rossana Zaretti, in Italian-soaked English as she runs a citrus peeler from the top to the bottom of a locally grown Eureka lemon.
November 15, 2012 |
As of late September chef Bejamin Bailly has no longer helmed the kitchen at Dana Hollister's Silver Lake restaurant, Cliff's Edge. A little under a year after Bailly overhauled the restaurant's menu in a move that generated significant buzz , Bailly has been replaced by former Public Kitchen & Bar chef Vartan Abgaryan. No reason has been given for Bailly's departure, but Hollister and team welcome Abgaryan and his new menu featuring local, seasonal seafood, meats and veggies.
July 14, 2011 |
Dear SOS: I adore the gazpacho at the Urth Caffe. My recipe is so bland compared to theirs. I would love to know what they use to get such a wonderful flavor. Lee Axelrod Santa Monica Dear Lee: With a medley of fresh and bright flavors, gazpacho is the perfect dish for a hot summer day. Urth Caffe was happy to share its secret with us, and we've adapted its recipe to share with you. -- Urth Caffe's gazpacho Total time: 30 minutes, plus chilling time for the gazpacho Servings: 6 Note: Adapted from Urth Caffe.
March 11, 2009
Total time: 12 minutes, plus cooking and drying time for the candied ginger and syrup Servings: 2 cocktails Note: Canton Ginger Liqueur and Charbay Vodka can be found at good liqueur stores. The candied ginger recipe yields more powdered candied ginger than is required for the recipe. Store the powder in a sealable plastic bag in a cool, dry place; it should keep for several weeks. The recipe also yields more candied ginger than is needed for the recipe; the syrup will keep, covered and refrigerated, for up to 2 weeks.
November 21, 2010 |
As families sit down at the table Thursday to give thanks for a bountiful feast, we can also give thanks for the bounty of California, where the harvest is diverse and year-round. And ? more thanks ? many of California's abundant crops and natural resources provide more than just good nutrition: They can help in the pursuit of beauty too. Grapes ? anti-aging "Grapes are naturally rich in antioxidants, so they offer incredible health-protective benefits whether eaten or applied topically," says Dr. Howard Murad, a dermatologist and associate clinical professor of medicine at UCLA.