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 4, 2010
Lentil chili with merguez Total time: 1 hour, 20 minutes Servings: Makes 16 to 20 (1-cup) servings Note: Merguez sausage can generally be found at gourmet and cooking supply stores. Harissa can generally be found at gourmet and cooking supply stores, as well as select well-stocked supermarkets. 3 tablespoons olive oil 1 large onion, thinly sliced lengthwise 2 teaspoons chopped ginger 1 teaspoon chopped garlic Zest of 2 lemons 2 sticks cinnamon 4 teaspoons cumin 4 teaspoons smoked paprika 1 tablespoon turmeric 1 teaspoon cardamom 1/4 cup tomato paste Juice of 1 lemon, more to taste 3 (14.5-ounce)
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)
October 3, 2007
Honey-poached pear with Greek yogurt and toasted walnuts Total time: 50 minutes, plus cooling time Servings: 4 1/4 cup plus 4 teaspoons honey, divided 2 cups sugar 1/2 slice lemon 3 black peppercorns 1/2 vanilla bean, split lengthwise 2 large Bartlett pears 1/2 lemon 1/2 cup Greek yogurt 1/2 cup toasted walnut pieces 1/2 teaspoon melted butter Fleur de...
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.
June 23, 2011 |
Dear SOS: I just got home from our neighborhood restaurant, Cayenne Cafe , on Beverly Boulevard. We go there a lot, as it is close by, the food is always good and the staff is very friendly. We never usually get dessert. However, it was our friend's birthday, so we decided to splurge. We ordered two, first their carrot cake, which was very good, with cream cheese frosting and a caramel sauce. My husband doesn't like tiramisu because it is made with coffee, and he doesn't like cold coffee.
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.
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 ...
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.
March 9, 2013 |
If you want ideas for what to put in your juice at home, there are plenty of cookbooks - Amazon lists dozens - and websites. Even Williams Sonoma sells a book on fresh juices. And BlendedRecipes.com features juicing videos set in a retro-themed kitchen; in October, the site had 24.6 million visits. But if making your own juice is not for you, last year The meal delivery service Paleta ( www.paleta.com ) launched juices like the Sonic Tonic: collards and other greens with pear and lemon.