March 2, 2013 |
Echo Park has a new fancy cocktail den in Allumette. In the old Allston Yacht Club space next door to the neighborhood liquor store House of Spirits Allumette is the new restaurant by Vagrancy Project chef Miles Thompson. To complement his intricate small plates, including raviolo of liquefied blood pudding with scallop carpaccio and caramelized anchovy; and fried oyster with kimchi ranch dressing, Asian pear mignonette and sea spinach, he's brought on former Pour Vous and Harvard & Stone mixologist Serena Herrick.
August 4, 2011
Quinoa salad with grilled corn, tomatoes and cilantro Total time: 1 hour Servings: 6 to 8 1 cup quinoa 1 3/4 cups water Salt 2 cups grilled corn (from about 2 ears, cut from the cobs) 2 cups chopped tomatoes, or cherry tomatoes cut in half 1 serrano chile, seeded and minced 3/4 cup chopped green onion 3 tablespoons lime juice 2 tablespoons oil 1 clove garlic, minced 1 3/4 teaspoons ground cumin 1 1/2 cups chopped cilantro 1. Place the quinoa in a strainer and rinse under running water until the water runs clear, 1 to 2 minutes.
February 9, 2013 |
Dear SOS: My coworker raves about the chicken tequila fettuccine from California Pizza Kitchen. Her birthday is coming up in February, and we would like to make the dish for a girls' night in to celebrate. Do you have the recipe? Janelle Webb Bakersfield -- Dear Janelle: Happy birthday to your friend, and have fun celebrating! California Pizza Kitchen was happy to share its recipe, which we've adapted here. -- Noelle Carter -- California Pizza Kitchen's chicken tequila fettuccine Total time: 1 hour, 15 minutes Servings: 4 to 6 Note: Adapted from California Pizza Kitchen.
August 4, 2012
Watermelon salad with feta, mint and cumin-lime dressing Total time: 20 minutes Servings: 4 to 6 2 pounds watermelon cubes 1 pound feta, cut in cubes 1 jalapeño pepper, seeded and minced 1 1/2 teaspoons cumin seeds 3 tablespoons lime juice Salt 1 1/2 tablespoons oil 1/4 cup chopped fresh mint 1. Combine watermelon, feta and jalapeño in serving bowl....
September 22, 2011
Total time: 25 minutes Servings: 6 to 8 Note: The best way to make this dessert is with a mandoline or a very sharp knife, in order to slice the fruit as thinly as possible. It can be served on individual serving plates or from one large central plate. Use the fruit options given below for the carpaccio, or substitute with fruit that can be sliced thinly without falling apart, or any fruit that will make a lovely, colorful, contrasted plate. 2 ripe but firm peaches, cut into paper-thin slices 4 fresh figs, cut in quarters 1/2 pineapple, peeled and cut into paper-thin slices 1 mango, cut into paper-thin slices 1 ripe but firm kiwi, peeled and cut into paper-thin slices 1 carambola (Chinese star fruit)
March 25, 2010 |
Dear SOS: We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of California. The chef said they marinate the scallops in lime juice to "cook" them. It looked beautiful, tasted even better and seemed pretty simple to make. Could it be that easy? Would they be willing to share the recipe? It would be a great way to impress my friends this summer. Amanda Saxe Encino Dear Amanda: Las Ventanas al Paraiso was happy to share their recipe for this bright and simple dish.