June 13, 1991 |
To anyone raised on peanut butter sandwiches, the taste of Asian peanut sauces can be pleasantly familiar. Recently, the sauces--blended with coconut milk, chiles and pungent curry spices--have become so popular that they've started appearing in non-Asian supermarkets either bottled, canned or as dry mixes. Most people first encounter the sauces in Thai restaurants, where satays (grilled meat) with peanut dip are part of the standard repertoire.
December 18, 2012 |
Any cook with an interest in Asian food will love this book from the Slanted Door 's Charles Phan. I've had my copy of "Vietnamese Home Cooking" only a few weeks, but it's already well-thumbed. I've been on a real binge, making his green papaya salad with rau ram , peanuts and crispy shallots numerous times. That goes for pork and shrimp spring rolls with velvety peanut sauce (the secret is a little glutinous rice and red miso) too. For the Hollywood Bowl, we made bánh mi filled with lemongrass pork roast, which Phan describes as a "cheater's version of porchetta.
November 1, 2000 |
DEAR SOS: Trattoria Tre Venezie in Pasadena serves halibut with garlic and vinegar sauce over a bed of polenta that is absolutely the best fish dish I've ever had. Any chance of the recipe? JULIE CARLSON Pasadena DEAR JULIE: The secret behind this dish is the use of 40 pieces of garlic, often found in classical dishes of Italy and France. Don't be alarmed. The bite of the garlic disappears in the vinegar sauce, leaving an incredibly good flavor. Polenta is an ideal accompaniment for this dish.
December 17, 1989 |
Flipping through the pages of Karoff's book makes one realize the importance of South America's contribution to cuisines of the world. Where, after all, would we be without allspice, avocados, beans, cashew nuts, peanuts, pineapples, potatoes, squash, tomatoes, turkeys and vanilla? Pumpkin stew with chiles and cheese will entice the vegetarian looking for a respite from ordinary fare. Among the meat dishes there is a lamb stew with spices, black beans and meat, Brazil's national feijoada completa and rabbit braised in coconut milk.
May 26, 1999
Great story on the guinea pigs (Forklore, "Guinea Pig: The Other Other White Meat," April 21). My wife grew up in the small Amazon jungle town of Yurimaguas in Peru. She told me that in the jungle the correct pronunciation is coo-yay, not coo-ee. On my last visit to her folks, who now live in Pucallpa, the capital of the state of Ucayali, her mom made cuys for lunch at my request. We lay in bed the evening before the lunch listening to the sound of the meat cleaver on the chopping board as she prepared the cuys, which she had raised in the backyard.
June 15, 1989 |
The best green peas you'll ever eat are those from your local farmer's market or, better yet, your own garden, picked and shelled minutes before microwaving. The great advantage of the microwave is that you needn't drown the peas in water as you must if you cook them on top of the stove. If you add a nugget of butter to the casserole in which you'll microwave them, you needn't add any water at all (let your calorie-consciousness be your guide). In a closed container, the peas will steam in their own fragrant vapor so that their original goodness is not only preserved but heightened.