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I thought I was the queen of cherry pie. But I was wrong. Alicia is queen.

Alicia Hitchcock, chef-owner of Alicia’s Cookery in Brea, bakes thousands of cookies each week. In the same time-frame, she also makes about one hundred pies. That’s in addition to an untold number of sandwiches and salads made to nourish the hordes of loyal customers that frequent her eatery.

It is her unique double-crust cherry pie that I wanted to capture on video.

Her crust is foolproof; a dough recipe that shuns chilled butter or solid vegetable shortening. Instead she uses corn oil. No fancy equipment is required, just a bowl and a silicone spatula. The result is a crust that is scrumptious and crisp.

To ensure the bottom crust isn’t soggy, she bakes it before adding the filling and top crust.

She says that the filling was a happy mistake, a formula that came about when her husband called from the golf course asking her to make a cherry pie for his pals. She said that was fine, but he had to stop by the market and buy the cherries.

“I was up goose creek, because he bought the wrong kind of canned cherries,” Chef Hitchcock explains, her deadpan delivery ending with a big smile. Due to her husband’s error, she ended up with two kinds of canned cherries in her recipe, cherry pie filling and sour cherries, then flavor-spiked them with cherry liqueur, cinnamon and almond extract. Plus her secret ingredient, ground cardamom.

“We sell more cherry pies at Thanksgiving than pumpkin or apple,” she says. Sounds like a tribute to the taste, a deliciousness further enhanced by serving a slice with French vanilla ice cream and toasted (or candied) sliced almonds.

Alicia’s Cherry Pie

Yield: about 8 servings
Crust:
4 cups all-purpose flour
2 teaspoons salt
1 tablespoon sugar
1 1/2 cups corn oil
1/2 cup whole milk
Large plastic bag cut on each side to open it, or parchment paper
Filling:
3 cups prepared cherry filling
3 cups tart cherries in juice (canned or frozen), drained
1/4 cup plus 1 tablespoon granulated sugar, divided use
3/4 teaspoon ground cinnamon, divided use
1/4 teaspoon ground cardamom
1 tablespoon Kirsch (cherry liqueur)
1/2 teaspoon almond extract
1/2 teaspoon vanilla powder or vanilla extract
2 tablespoons butter, cut into 4 pieces
2 teaspoons heavy cream or milk
1. Prepare crust. Preheat oven to 400 degrees. Using a silicone spatula, mix flour, salt and sugar together in a large bowl. In a glass measuring cup, mix oil and milk together with a fork. Make a well in center of dry ingredients and pour in oil-milk mixture. Stir to combine with a silicone spatula. Open plastic bag on work surface. Place a little less than half of the dough on open plastic bag or sheet of parchment paper. Form into disk and cover dough with overhanging plastic bag or another sheet of parchment. Roll out until 1/8-inch thick and place in 9 1/2-inch pie pan (Pyrex preferred), lifting it on the plastic or parchment and turning it upside-down to place it in the pan. Crust should just come up to the lip of the pan; if necessary patch dough. Bake 10 to 12 minutes, or until nicely browned. Set aside. Reduce oven temperature to 375 degrees.

2. Prepare filling: In a medium bowl, combine cherry filling, drained tart cherries, 1/4 cup raw sugar, 1/2 teaspoon cinnamon, cardamom, Kirsch, almond extract and vanilla powder. Stir to combine. Place filling in the baked crust, dot top with butter. Roll out remaining dough in same manner as bottom crust, leaving a small portion of dough behind in the bowl to use for patching when crimping; place on top of filling. Build a ridge around edge of the pie pan and crimp it, using the reserved dough to patch as needed.

3. Brush top crust with cream or milk; sprinkle with remaining cinnamon and sugar. Bake on a cookie sheet at 375 degrees for 45 to 50 minutes. Cool for two hours before serving. Serve with French vanilla ice cream.
Source: Alicia Hitchcock, Alicia’s Cookery, Brea

Here’s a quick tip from Melissa’s Produce …

Egg salad loaded with mayonnaise? You can forget that!

Substitute plain Greek-style yogurt and boost the flavor with fresh dill, and you’re in business. And I love the idea of a knife-and-fork open-faced sandwich on toasted rustic bread.

Rub the warm toast with a clove of garlic, pile on the nutrient-dense red leaf lettuce and egg salad.

Watch me make the salad at the end of the cherry pie video.

Each of these delectable open-faced sandwiches requires a slice of toasted rustic whole grain bread as a foundation. What is rustic bread? It’s not easy to define. Some might describe it as artisanal, but that is also difficult term to qualify. Rustic whole wheat bread is sold whole, unsliced, usually in round or oval shapes. The bread has a crusty exterior and an interior with a chewy texture. No preservatives are used.

Open-Faced Egg Salad Sandwiches
Yield: 4 servings
5 large eggs
4 slices rustic whole grain bread, about 3/8-inch thick
1 large garlic clove cut in half lengthwise
2 1/2 tablespoons plain, fat-free yogurt, plus more if needed.
2 tablespoons finely chopped fresh dill
Coarse salt and freshly ground pepper to taste
1/2 teaspoon minced lemon zest (colored portion of peel)
Red leaf lettuce or green leaf lettuce
Optional garnish: chopped chives
1. To hard cook the eggs: Put eggs in small saucepan with water to cover by 1 inch. Place on high heat. When water comes to a boil, cover and remove from heat. Allow eggs to sit covered for 12 minutes. Drain and run cold water over eggs. When cool enough to handle, crack and peel in cold water, place in airtight container and refrigerate.

2. Adjust oven rack to 6-inches below broiler element; preheat broiler. Place bread on rimmed baking sheet and place under broiler. Broil until toasted, about 1 1/2 to 2 minutes; turn on oven light and watch the progress because bread burns easily. Place each piece of toasted bread on a salad plate; rub top of bread with cut-side of garlic.

3. In a medium bowl, combine yogurt, dill, salt, pepper and zest; stir to combine. Coarsely chop eggs and add to yogurt mixture; stir to combine. Taste and adjust seasoning as needed, and adding more yogurt if needed for a creamy consistency.

4. Top each toast with a lettuce leaf or two (or more if you like). Top with egg salad. If desired, top with chopped chives.

Nutritional information (per serving): calories 190; fat calories 60, total fat 7 grams; sat fat XX grams, cholesterol 235 milligrams; sodium 230 milligrams; total carbohydrates 16 grams; fiber 3 grams; sugars 3 grams; protein 13 grams; vitamin A IUs 15%; vitamin C 10%; calcium 8%; iron 10%.
FROM: “50 Best Plants on the Planet” by Cathy Thomas (Chronicle, $29.95)

Late last year, just minutes away from my old favorite restaurant supply shop Chefs’ Toys in Fountain Valley, another independently-owned cooking supply giant opened. Surfas, on the opposite side of the freeway in Costa Mesa’s SoCo Collection, sells more than 18,000 items in a space that boasts over 20,000 square feet. I love the photo that Register photographer Cindy Yamanaka took of the sidewalk outside the entrance.

For 75 years three generations of the Surfas family have owned the original Surfas in Culver City, branching out over time to include more than strictly culinary equipment.

The store became food-driven as well, packing aisle after aisle with impressive displays of hard-to-find ingredients. And so it is with the new Costa Mesa Surfas where domestic and imported cheeses and charcuterie abound. There’s a tasting bar with wines by the glass, a café and a demonstration kitchen.

Olive-Charcuterie-Cheese Tapas-Style Appetizer

My first stop was the cheese counter where I purchased a small block of white cheddar. I knew I wanted something fairly firm and well-aged, unlike the infant-stage cheddars at the supermarket. The cheesemonger had me sample a few before I decided on a small block of 18-month aged Neil’s Yard Keen’s cheddar from England. It had a just-right degree of sharpness balanced with a gentle earthy flavor; it would make it a welcome partner with the thinly sliced lomo embuchado I had my eye on.

Lomo embuchado is Spanish-style dry cured pork loin that is served cut into paper-thin slices. Spanish smoked paprika plays a role in giving the meat luscious flavor, along with garlic and other spices.

The adjacent catering bar offered open troughs of everything from marinated eggplant to seafood salad to peppadews. I snagged a container and filled it with unpitted Cerignola olives, green ones and red ones. Cerignolas are super-large olives with a mild fruity flavor and firm texture. I also picked up a tube of garlic paste (garlic pureed with oil and salt), an emergency source of garlic that can be easily stored in the refrigerator.

At home, I made an herbaceous paste and spiked it with a squeeze of garlic paste. I tossed drained olives with the paste and topped off the container with olive oil. After marinating in the refrigerator for a couple of hours, I spooned the olives into a serving bowl, reserving a tablespoon of the paste-olive oil mixture. I mixed the reserved mixture with small cubes of the cheddar and served the lightly-coated cheese next to the olives and lomo embuchado slices.

Rosemary Butter Cookies

Years ago I invited a panel of chefs to evaluate dishes I had made with inexpensive butter and expensive French butter with high butterfat and low water content. I remembered their findings, and how evident their preferences were for sugar cookies made with high-quality butter.

I examined the butter case at Surfas. There were butters from France, Vermont and New Zealand; there was white truffle butter and two kinds of Plugra, butters made in the U.S. by Keller’s Creamery that have rich flavor and low water content.

I nabbed unsalted Plugra and headed for the impressive baking area. I wanted to find some white sanding sugar, a decorative coarse sugar that doesn’t melt when heated. I found sanding sugars in eighteen glorious colors, so rather than white I selected gold as well as a sage green.

I made Rosemary Butter Cookies, rolling the edges of the chilled log of dough in sanding sugar before slicing and baking. And to accompany the cookies, hot chocolate made from milk, half-and-half and Surfas’ deluxe hot chocolate mix that showcases Valrhona chocolate.

Rosemary Butter Cookies
The small amount of rosemary used in this recipe yields a very delicate herbal note. If you wish you can omit it. The cookies are delicious served with rich hot chocolate topped with a dollop of whipped cream.
Yield: about 4 dozen
1 cup (8 ounces or 2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon finely chopped fresh rosemary leaves
1 teaspoon coarse salt
1 egg white, beaten until slightly foamy
1/2 cup sanding sugar
Cook’s notes: Sanding sugar is a large-crystal sugar used as an edible decoration that will not dissolve when subjected to heat. It is sold in a variety of colors.
1. Place butter and sugar in large bowl of electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 2 minutes. Add egg and vanilla; beat on medium speed until well blended, about 30 seconds.
2. In separate bowl, place flour, rosemary and salt; use a whisk to stir to combine. Add flour mixture to butter mixture and beat on slow speed until partially combined; increase speed to medium and beat until well blended.
3. Divide dough in half. Place each portion of dough on a large sheet of wax paper. Roll each into a log with diameters of 1 1/2 inches. Enclose in wax paper and twist ends to seal. Place in zipper-style plastic bags and freeze 1 hour.
4. Fifteen minutes before baking, put oven rack in middle position and preheat oven to 375 degrees. Line 2 to 3 baking sheets with parchment paper. Place sanding sugar on a sheet of wax paper. Brush logs with egg white and roll in sanding sugar to coat. Cut into 1/4-inch wide slices (if there isn’t enough sanding sugar on the edge, I “re-roll” edges of slices in sanding sugar) and place on prepared baking sheets, leaving a 1-inch space between cookies. Bake 17 to 19 minutes, or until bottoms are nicely browned and edges are golden. Sit baking sheets on wire racks to cool. Cooled cookies can be stored airtight for up to 3 days.
Nutrition information (per serving, assuming 2 cookies): 160 calories, 39 percent of calories from fat, 7 g fat, g saturated fat, 21 mg cholesterol, 24 g carbohydrates, 1 g protein, 140 mg sodium, 1 g fiber

Cerignola Olive Mix
Cerignola olives, often called Bella di Cerignola olives, are very large and meaty, with crisp texture and mild fruity taste. At Surfas green and red Cerignolas are sold in separate troughs at the catering bar. I like to serve them tossed with herbaceous vinaigrette as an appetizer.
Yield: 2 cups, 10 servings
Zest of 1/2 tangerine, see Step #1
1 garlic clove, minced, or 1/2 inch of garlic paste squeezed from tube
2 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1 teaspoon coarsely ground fennel seeds
Pinch dried red pepper flakes
Coarse salt and freshly ground black pepper to taste
2 cups Cerignola olives, drained
Extra-virgin olive oil, or lemon extra-virgin olive oil to cover
Cook’s note: You can use leftover marinade to drizzle over salads or grilled rustic bread. Or toss it with cubes of cheese.
1. Use a vegetable peeler to remove peel of half of a tangerine, removing the zest (colored portion of peel) in strips about 1/2-inch wide. Cut strips crosswise into very narrow strips and place in bowl.

2. In food processor, place parsley, thyme, fennel seeds, pepper flakes, salt and pepper. Pulse until mixture forms a chunky paste. Stir mixture into bowl with tangerine zest strips. Add olives and stir. Add enough olive oil to cover olives. Stir to combine. Cover and refrigerate at least 3 hours, or up to 1 week.

Nutrition information (per serving, assuming 2 teaspoons): 40 calories,  90 percent of calories from fat, 4 g fat, 2 g saturated fat, 2 mg cholesterol, 2 g carbohydrates, 0.1 g protein, 420 mg sodium, 0.2 g fiber

Surfas, 3309 Hyland, Costa Mesa  (714) 453-2665

Tabu Grill’s Ahi Poke is so scrumptious.

At the hands of a capable home cook or chef, poke is an irresistible dish. The Hawaiian concoction showcases jewel-like cubes of chilled raw ahi (yellowfin tuna) napped with a delectable Asian-themed sauce.

Rayne Frey, executive chef at Tabu Grill, Laguna Beach, formulates a sauce for poke that is sweet-sour-salty-spicy paradise; the vibrant flavors balance one another in a seductive way, bringing out the best in the fish.

Watch Chef Rayne make poke in this short video. It will make you hungry!

Garnishes of pickled red onion, sesame seeds, green onion and wakame (salad-like Japanese seaweed) make it incomparable. Here’s a photo of wakame; it’s sold at Japanese markets – if you prefer, you can leave it out. It will still be delicious!

Frey, who grew up in San Juan Capistrano and San Clemente, lived and worked in Hawaii in several renowned restaurant kitchens before coming to Tabu Grill three years ago.

Although poke is most often thought of as a starter, he says that you can serve it over sticky rice as an entrée, or over mixed baby greens as a salad.

His recipe makes more sauce than is used to lightly coat the poke’s ahi. I used the leftover sauce on grilled halibut. My husband said it was the best halibut he’d ever had. We vowed to spoon some over skewered and grilled shrimp.

Halibut with Rayne’s poke sauce.

Darn good.

Tabu Grill’s Poke
Yield: 6 to 8 appetizer servings
1/4 cup yuzu juice or fresh lemon juice or fresh lime juice, see cook’s notes
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
1/4 cup Sriracha sauce (Asian hot sauce)
1/4 cup Asian (roasted) sesame oil
1/4 cup olive oil
1 pound sushi-grade ahi
1/4 cup wakame, divided use, see cook’s notes
1/4 cup thinly sliced green onion, divided use
1/4 cup slivers of pickled red onion, divided use, see cook’s notes
1/4 cup sesame seeds
For serving: taro chips
Cook’s notes: Yuzu is an aromatic citrus fruit that is the signature ingredient in ponzu sauce. It is sold in bottles at Japanese markets. You can substitute either fresh lemon or lime juice. Wakame is a delicious Japanese seaweed salad that is sold at Japanese markets; if you can’t find it, leave it out. To pickle onion, cut a large red onion into thin slivers and put in heatproof bowl; in a saucepan combine 2 cups red wine vinegar and 1 cup sugar and bring to bowl. When sugar dissolves, pour over onion slivers. Let rest 1 hour, or when cool, cover and refrigerate 24 hours. Chef used a combination of white sesame seeds and black sesame seeds. Taro chips are found at some supermarkets and natural food stores. Trader Joe’s sells them combined with sweet potato chips.
1. Prepare dressing: In large nonreactive bowl, add juice, sugar, honey, soy, oyster sauce and Sriracha; whisk to combine. Whisking, add oils in thin stream.
2. Place ahi in a separate nonreactive bowl. Add just enough sauce to lightly coat ahi; toss. Taste and add more sauce if needed. Add 1/8 cup wakame, 1/8 cup green onions, 1/8 cup pickled red onion; toss.
3. Refrigerate leftover sauce. Garnish with remaining wakame, green onions, pickled red onion and sesame seeds. Accompany with sturdy taro chips.
Source: Rayne Frey, executive chef Tabu Grill, Laguna Beach

Here’s a quick and luscious tip from Melissa’s …

Beneath a kiwi’s fuzzy brown skin, a delicate sweet-tart treasure awaits. Kiwi’s interior is filled with vibrant flavors and alluring color, either bright green or golden flesh ringed with edible small black seeds that circle around a pale soft core.

Baby kiwi, no bigger than a marble, are edible – skin and all.

Here’s a power breakfast that teams kiwis with strawberries, yogurt and toasted quinoa. The recipe makes more of the crunchy quinoa topping than is used in the dish. Once cooled, the quinoa mixture can be stored airtight up to one week at room temperature. Crunchy and nutty, the mixture is also delicious atop rice, baked apples or sliced stone fruit.

Breakfast Bowls with Toasted Quinoa, Kiwi and Strawberries
Yield: 6 servings
1 1/4 cups white quinoa
1 tablespoon agave syrup, plus 1 teaspoon, divided use
1 tablespoon vegetable oil or canola oil
1 cup sliced ripe strawberries
2 kiwi, peeled, halved lengthwise and cut into crosswise slices, or 14 baby kiwi, halved
4 cups (2 percent fat) plain or vanilla Greek-style yogurt
1. Preheat oven to 375 degrees. Rinse quinoa in a fine strainer under cold running water for about 45 seconds; shake strainer rigorously from side to side to remove as much water as possible.

2. Place well-drained quinoa on rimmed baking sheet. Pour 1 tablespoon agave syrup and oil on top; mix with rubber spatula or clean hands to combine and spread quinoa into single layer as much as possible. Bake until crisp, stirring occasionally, about 10 to 11 minutes. Place baking sheet on cooling rack: cool thoroughly.

3. In medium bowl, toss strawberries and kiwis with 1 teaspoon agave syrup.

4. Divide yogurt between 6 bowls. Top each with fruit mixture and sprinkle each serving with about 2 tablespoon of the crunchy quinoa. Serve.

Nutritional information (per serving, figuring 2 tablespoons topping): calories 290; fat calories 70, total fat 8 grams; sat fat 2.5 grams, cholesterol 10 milligrams; sodium 60 milligrams; total carbohydrates 39 grams; fiber 3 grams; sugars 13 grams; protein 18 grams

Source: “50 Best Plants on the Planet” by Cathy Thomas (Chronicle, $29.95)

Composed Salad of Flash-Seared Steak and Japanese Omelet – grab a fork!

Charlie Palmer, celebrity chef and über restaurateur, has a culinary style that is often dubbed “progressive American,” a designation based on his irresistible cuisine that showcases American ingredients in vibrantly-flavored dishes.

With restaurants from coast to coast, Palmer’s Orange County restaurant, Charlie Palmer at Bloomingdale’s, offers tempting brunches on Sundays.

For their brunch menu, Palmer and executive chef Seakyeong Kim teamed up to create a dish with a unique take on steak and eggs.

Their Composed Salad of Flash-Seared Steak and Japanese Omelet crowns a beautifully seared ribeye with a tangle of greens, a crisp concoction of mixed baby greens with a spicy edge, cucumber slices and finely chopped fresh mint.

The vinaigrette used to nap the salad is made in the skillet used to cook the steak, combining caramelized shallots with sherry vinegar, Dijon mustard and e.v. olive oil.

On the side is a spiral of Japanese-style omelet. Spiked with a mirepoix of very finely diced vegetables, the thin layer of eggs is baked in a nonstick rimmed baking sheet. Out of the oven, it is rolled up jellyroll style, then cut into diagonal 1/2-inch portions and placed next to the steak.

 Watch Charlie prepare it in this short video. He shows off some interesting techniques in the preparations.

The flavors and contrasting textures are luscious; visually it is stunning. Here’s the recipe:

Composed Salad of Flash-Seared Steak and Japanese Omelet
Yield: 2 servings
Japanese Omelet:
3 large eggs
2 tablespoons vegetables, cut brunoise, see cook’s notes
Salt and freshly ground pepper to taste
1 teaspoon extra-virgin olive oil
Salad:
1/2 hothouse cucumber
1 1/2 tablespoons finely chopped fresh mint
1 cup mixed baby greens of choice, such as baby spinach, tatsoi, mizuna and red beet green
Steaks:
2 (6- to 7-ounce) boneless ribeye steaks, 1/2- inch thick
Salt, Maldon sea salt flakes preferred, to taste
Freshly ground black pepper, to taste
1 1/2 tablespoons canola oil, plus more if needed to generously coat skillet
Shallot Pan Vinaigrette:
2 cups finely diced shallot
1 cup sherry vinegar
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil
Cook’s notes: Brunoise means something is very finely diced into cubes that are 1/8-by-1/8-by-1/8 inch. You need a little celery, onion and carrot. Finely dice or mince vegetables.
1. Preheat oven to 350 degrees. Whisk the egg and vegetables to combine; season to taste with salt and pepper. Add oil to a nonstick 9-by-13-inch rimmed baking sheet; rub to coat surface with oil. Bake in middle of preheated oven until just set but not browned, about 6 to 8 minutes. Set aside.
2. Cut cucumber in half lengthwise. Peel it with a vegetable peeler, leaving sections unpeeled. Cut into 1/8-inch crosswise slices on the diagonal. Place in bowl with mint and greens. Set aside.
3. Starting at one end, roll up omelet. Season steaks with salt and pepper. Heat skillet that is large enough to hold both steaks on high heat. Add canola oil and heat until starting to smoke. Remove from heat.  Cautiously add steaks and return to heat. Sear, about 12 to 20 seconds on each side. Place each steak on a dinner plate.
4. Use same skillet, unwashed, to make vinaigrette. On medium-high heat, add shallots and cook, scraping up brown bits, until softened and nicely browned, about 3 to 4 minutes. Add vinegar and cook until reduced by half, stirring occasionally. Stir in oil in a thin stream. Season to taste with salt and pepper. Gently toss salad with enough vinaigrette to very lightly coat. Cut rolled omelet into 1/2-inch portions on the diagonal and place next to steak. Place salad on steak. Drizzle a little vinaigrette around the plate and over the omelet slices.
Source: Charlie Palmer, Charlie Palmer at Bloomingdale’s

Chef-restaurateur Jet Tila grew up in the food business, learning about Asian cuisine both in his family’s Thai grocery store, Bangkok Market in Hollywood, as well as their many restaurants.

He spent childhood summers working at his uncle’s Royal Thai Restaurant in Newport Beach, where he moved up over time from dishwasher to server. He admits that he viewed the work as miserable, and says that he had his eye on becoming a policeman.

But culinary passion took over when he was asked to teach cooking classes.

Watch Jet make his oh-so-luscious chicken and waffles in this short video. Maple syrup and Sriracha? You bet!

Pure maple syrup, Sriracha and herbaceous compound butter meld over the surface.

An alluring mix of sweet, spicy and just-right saltiness, the crisp, golden brown fried chicken and crisp waffles are flavor boosted with Thai-inspired Sriracha hot sauce as well as real maple syrup. The dish is number one in popularity at the jazz Sunday brunches held at his Santa Monica gastro-lounge, The Charleston.

Jet’s accomplishments are many, including the creation of Wazuzu, the Pan-Asian restaurant at Steve Wynn’s Encore in Las Vegas, as well as his appearance on Food Network’s “Iron Chef America.” On the show, themed “Battle Seaweed,” his opponent was the acclaimed chef Masaharu Morimoto. Morimoto’s cuisine reigned supreme, but only by a mere four points.

Tila’s radio program, the “SoCal Restaurant Show,” broadcasts from Angel Stadium in Anaheim on KLAA AM830, Saturday mornings from 10:30 to noon.

Here is the recipe. If you like, you can eliminate many of the ingredients and the first three steps by substituting your favorite frozen waffles.

Chef Jet’s Chicken and Waffles
Yield: 4 servings
3 cups buttermilk
1 tablespoon seasoned salt, such as Lawry’s
4 (4- to 6-ounce) boneless, skinless chicken breasts, pounded or sliced diagonally 3/4-inch thick
Waffles:
2 cups all-purpose flour
4 teaspoons (1 tablespoon plus 1 teaspoon) baking powder
2 large eggs
1 3/4 cups milk
1/4 teaspoon salt
1 tablespoon granulated sugar
1/2 cup vegetable or canola oil
1/2 teaspoon vanilla extract
Nonstick spray
For frying chicken:
1/2 cup all-purpose flour mixed with 1/2 cup panko
1/2 tablespoon seasoned salt, such as Lawry’s
Canola oil for deep frying
Presentation:
Pure maple syrup
Sriracha sauce, to taste, see cook’s notes
Compound butter: 1 stick softened salted butter mixed with 2 teaspoons minced lemon zest and 1 teaspoon minced fresh parsley
Cook’s notes: Sriracha sauce, sometimes called rooster sauce because the most popular brand has a rooster on the label, is a hot sauce most often packaged in squeeze bottles. The spicy, tangy sauce has a very subtle hint of sweetness; it is made with red chilies, garlic, vinegar, salt, and sugar
1. In a medium-large nonreactive bowl, combine buttermilk and seasoned salt. Add chicken and toss to coat. Cover and refrigerate at least 4 hours or up to 8 hours.
2. Heat waffle iron. In a medium bowl, whisk together the flour and baking powder; set aside. In a separate medium-large bowl, whisk eggs until pale in color and well blended. Whisk in milk. Whisk in salt and sugar. Whisk in flour mixture, 1/2 cup oil and vanilla, mixing just until mixture comes together (there will be some small lumps – that’s what you want). Finish with a couple of stirs using a silicone spatula, scraping against the sides and bottom of the bowl.
3. Spray heated waffle iron generously with nonstick spray. Add amount of batter to correctly fill waffle iron (see manufacturer’s directions for your waffle iron). Close iron and heat until nicely browned and crisp. Repeat, making enough waffles for 4 servings (Chef Tila’s waffle iron is divided into quarters; he uses 2 quarters for each serving).
4. In a shallow pan, combine flour, panko and seasoned salt; place it next to stove. Place a plate lined with paper towels next to stove. In a deep Dutch oven, heat about 3 inches of canola oil to between 360- and 375-degrees. Place one piece of chicken with buttermilk still clinging to it (do not shake if off) into the panko mixture. Firmly press panko mixture into chicken on both sides; shake off excess. Place chicken in heated oil, cautiously placing it away from you. Turn as needed with tongs. Fry until nicely browned and chicken is thoroughly cooked (165 degrees), about 3 to 5 minutes. Depending on the size of your pan, you can fry 2 or 3 pieces at a time.
5. Angle two waffle quarters on each plate. Angle chicken on waffles so that it stands up; top with maple syrup. Place a small scoop of compound butter on the chicken. Squeeze zigzags of Sriracha on top, to taste. Serve.
Source: Chef-restaurateur, radio host Jet Tila

A Quick Tip From Melissa’s

Think Brussels sprouts are yucky?

THINK AGAIN!!!!

I love to cut the orbs in half, then sear-steam them.

It an easy approach that brings out the best in the Brussels sprouts, which need to be no bigger than medium size. They are well browned on the cut side in a little olive oil and butter on medium heat, then covered and cooked on low heat until tender crisp.

The caramelization on the cut side makes them sweet, while the final steaming creates alluring texture.

 I topped the cooked Brussels with coarsely chopped salted Marcona almonds.

Reading the salad menu at Zimzala Restaurant always makes me hungry.

There is the Hearts of Romaine Salad napped with a hardy aged-jack cheese dressing and adorned with a perfectly-caramelized onion topped crostini.

And there’s the Shorebreak Wedge, a tasty mix of Nueske smoked bacon, baby heirloom tomatoes, fried red onions, blue cheese dressing and buttermilk blue cheese crumbles.

It’s the Heirloom Apple Salad augmented with granola clusters, butter lettuce, Humboldt Fog cheese and high-quality lemon extra-virgin olive, that to my way of thinking is the salad star of stars.

I asked Roy Hendrickson, executive chef at Zimzala (Shorebreak Hotel, Huntington Beach) if he would show me how he prepares the apple salad.

Here’s a SHORT video that shows how easy it is to make this delicious salad.

The only time consuming part of the recipe is baking the apple chips that are used to garnish the salad. Home cooks could eliminate the fancy finish and shave off prep time; it takes one hour or so to turn thin-cut raw apple slices into beautifully brown crisp chips.

Soft-ripened Humboldt Fog from Cypress Grove (California) is essential; it’s sold at most cheese shops and supermarkets with large cheese sections.

It is two irresistible layers of goat cheese with a layer of vegetable ash between them. It is rolled in ash and develops a soft white rind. A little oozy-goosy around the edge, the cheese’s center remains intact. Chef Roy cuts it into irregular chunks and wedges before adding it to the mixture.

Chef uses five varieties of apples in the salad.

Zimzala’s Apple Salad
Yield: 1 serving
Garnish:
1 medium-size skin-on Granny Smith apple, washed, dried
Non-stick spray
Cinnamon stick or pinch of ground cinnamon
Whole nutmeg or pinch of ground nutmeg
Pinch of kosher salt
Salad:
6-8 leaves butter lettuce, washed, drained
1/3 of each of 4 skin-on apples (Golden Delicious, Ambrosia, Braeburn and Fuji)
1 1/2 ounces Humboldt Fog cheese, cut into irregular chunks and wedges
2 tablespoons granola
1 tablespoon micro celery or the roughly chopped leaves of celery heart
1 teaspoon apple cider vinegar
1 tablespoon extra-virgin lemon olive oil, see cook’s notes
Yield: 1 generous salad
Cook’s notes: At Zimzala, they make their granola with bran flakes, sesame seeds, pistachios, honey, canola oil, salt and slivered almonds. Chef Hendrickson says you can use store-bought granola, preferably one without dried fruit. Lemon-spiked extra-virgin olive oil is sold at upscale supermarkets and specialty shops. You can make it by adding finely minced lemon zest (colored portion of peel) to extra-virgin olive oil in a small saucepan. Warm mixture gently on medium heat; pour into bowl, cover and steep for several hours.
1. For apple chip garnish: Preheat oven to 225 degrees. Line a rimmed baking sheet with parchment paper. Cut Granny Smith apple into very thin slices, either using a sharp knife or mandoline. Spray parchment paper with non-stick spray and place apple slices in a single layer on top. Spray apples lightly with non-stick spray. Sprinkle with kosher salt. Use a microphane to grate cinnamon and nutmeg lightly over the tops of the apple slices. Cover with another sheet of parchment paper and a second rimmed baking sheet. Place in preheated oven for 35 to 40 minutes. Remove top baking sheet and top parchment paper; return apples to oven. Bake until nicely browned. Cool.
2.  Place lettuce in large bowl. You will only use 1/3 of each apple. Cut portion of Golden Delicious that you are using into small cubes. Cut Ambrosia apple in half and cut into thin slices. Cut portion of Braeburn apple that you are using into thin matchsticks. Cut portion of Fuji apple that you are using into thin wedges. Place apples with lettuce in bowl. Add granola and micro celery or celery leaves. Drizzle on vinegar and toss. Drizzle on lemon olive oil and toss. Taste and add a little salt if needed or a little more lemon olive oil.
3. Place lettuce on serving plate. Top with apple mixture. Garnish with apple chip.
Source: Roy Hendrickson, executive chef Zimzala, Shorebreak Hotel, Huntington Beach

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****Quick Tip from Melissa’s****

Asparagus is the most nutrient dense vegetable on the planet. On the Nutrient Balance Indicator, a trademarked analysis that illustrates nutrient density, kale weighs in at 85 points, spinach a little higher at 91 and asparagus a whopping 94.

A gingered brown rice bowl is a luscious way to showcase asparagus. Here’s the recipe:

Gingered Brown Rice Confetti with Asparagus, Carrots and Mint
Yield: 8 servings
2 1/4 cups fat free, low sodium chicken or vegetable broth, or water
1 cup long-grain brown rice (such as Texmati)
2 teaspoons coarse salt
3 medium carrots, peeled, cut into matchsticks about 3/4-by-1/8-by-1/8 inches (some markets sell them ready-to-use in cellophane bags)
1 bunch asparagus, trimmed, cut into 1-inch diagonal pieces, tips left whole
1 teaspoon agave syrup
Zest and juice of 1 lime
1 tablespoon minced fresh unpeeled ginger
1/2 cup chopped fresh mint
3 green onions, trimmed, cut into thin slices
Coarse salt (kosher or sea) to taste
Generous amount of freshly ground black pepper to taste
Garnish: lime wedges
Garnish: toasted sesame seeds, see cook’s notes
Cook’s notes: Toasted sesame seeds are sold at some supermarkets and most Asian markets. Or, if you prefer, you can toast them. To toast sesame seeds, place in small skillet on medium-high heat. Shake handle to redistribute seeds, cooking until lightly browned. Remove from heat and cool.
1. In heavy-bottomed, medium-large saucepan (that has a tight fitting lid) bring broth (or water) to a boil on high heat. Stir in rice and salt. Cover, reduce heat to low and gently simmer 30 minutes. Add carrots and asparagus (no need to stir them in); cover and cook 3 to 5 minutes, or until rice is tender and vegetables are tender-crisp, and broth or water is absorbed. Transfer to large bowl; fluff gently with fork.
2. In small bowl or glass measuring cup with a handle, mix agave, lime zest and juice, ginger, mint, green onion, salt and pepper. Add to rice mixture and gently toss. Taste and adjust seasoning as needed. Top with toasted sesame seeds, if using. Serve with lime wedges for optional use.
Nutritional information (per serving without sesame seeds): calories 120; fat calories 10, total fat 1 gram; sat fat 0 grams, cholesterol 0 milligrams; sodium 740 milligrams; total carbohydrates 24 grams; fiber 4 grams; sugars 3 grams; protein 4 grams; vitamin A IUs 90%; vitamin C 15%; calcium 4%; iron 10%.
Source: “50 Best Plants on the Planet” by Cathy Thomas (Chronicle, $35)

BUNDT LOVE: This easy-peasy chocolate cake is from Lucinda Scala Quinn’s book “Mad Hungry: Feeding Men & Boys” (Artisan, $18.95 soft-bound).

Quinn is the executive food director at Martha Stewart Living, and her recipes make scrumptious dishes. She writes that her friend Dolly gave her the recipe, and it is her go-to chocolate Bundt cake.

My Bundt Pan is beat up.

This one is fancy and shiny-new. Nice handles. I redeemed Blue Stamps to get mine. May be time for a new one.

Or, how about a dense chocolate cake with ground nuts and raisins soaked in Scotch?

DENSE AND SPIKED WITH SCOTCH: One of my favorite chocolate cakes is from a Simone Beck cookbook published in 1972. I’ve changed it over the years to suit my taste, but the heart of the confection has stayed true to the original.

Valentine’s Day calls for chocolate cake, right?

Dolly’s Chocolate Bundt Cake
Yield: 14 servings
Cake:
1 cup (2 sticks) unsalted butter, softened, plus butter for greasing pan
11/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose ? our
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon coarse salt
1/2 cup chopped semisweet chocolate
Optional: 1/2 cup chopped walnuts
1 cup buttermilk
Glaze:
1 cup finely chopped unsweetened chocolate
1/2 cup sugar
1/3 cup (5 1/3 tablespoons) unsalted butter
2/3 cup heavy cream
Optional: 2 tablespoons rum or brandy
1. Preheat oven to 325 degrees. Butter 12-cup Bundt pan.
2. For cake: In large bowl, cream together butter and sugar. Beat in eggs, one at a time, and vanilla. Scrape down sides of bowl. In separate bowl, whisk together ?our, cocoa, cinnamon, baking soda, and salt. Toss in chopped chocolate and walnuts (if using).
3. Into butter mixture, alternately add ?our mixture and buttermilk in 3 additions (ending with the ?our). Mix just until everything is blended together; don’t overmix. Spoon batter evenly into Bundt pan and smooth top of batter. Bake 55 to 60 minutes or until toothpick inserted into cake comes out clean. Let the cake cool in the pan 8 minutes. Turn out onto cake plate to cool completely.
4. For glaze: Place heat-proof bowl over a pot of simmering water. Add glaze ingredients; stir to melt and combine. Drizzle over the top of the cooled cake and let the glaze set, 15 to 20 minutes, before serving.
Nutrition information (per serving): 672 calories, 65 percent of calories from fat, 48 g fat, 7 g saturated fat, 56mg cholesterol, 51 g carbohydrates, 8 g protein, 744 mg sodium, 1.2 g fiber
Source: “Mad Hungry” by Lucinda Scala Quinn (Artisan Books, $18.95, softcover).

Scotch Whiskey Chocolate Cake
Yield: 12 servings
Butter and all-purpose flour for cake pan
1/4 cup raisins
1/4 cup Scotch whiskey
7 ounces German sweet chocolate, cut in small pieces, see cook’s notes
3 tablespoons water, see cook’s notes
1/2 cup (1 stick) butter, cut into 8 pieces
3 eggs, separated
2/3 cup granulated sugar
41/2 tablespoons all-purpose flour, see cook’s notes
2/3 cup slivered blanched almonds, ground in food processor
Pinch of salt
Icing:
6 ounces German sweet chocolate cut in small pieces
6 tablespoons powdered sugar
6 tablespoons butter
Cook’s notes: It takes only moderate heat to liquify chocolate. For foolproof results, melt chocolate over barely simmering water in a double boiler. Unless melted together, chocolate and water don’t mix; even a small drop of water can cause chocolate to “seize,” turning it into a tightened mass. For a lighter cake, use cake flour rather than all-purpose.
Procedure:
1. Butter bottom of an 8-inch round cake pan. Line with a round of waxed paper. Butter and flour paper and sides of pan, tapping upside down to remove excess flour. Adjust oven rack to middle position; preheat oven to 375 degrees.
2. In small bowl, combine raisins and scotch; set aside.
3. Place the 7 ounces chocolate in the top of a double boiler with the water and stir until melted and smooth. Remove from heat and stir in the butter pieces one at a time, incorporating each piece before adding the next.
4. In large bowl with electric mixer, beat yolks with the granulated sugar until thick and pale yellow. Combine with the chocolate mixture. In separate bowl, combine flour and ground almonds and add to batter. Stir in the raisins and scotch.
5. In electric mixer, beat egg whites with a pinch of salt until stiff but not dry. Stir a third of the whites into the chocolate batter to lighten mixture, then fold all the chocolate batter into the whites. Pour into prepared pan and bake in a 375-degree oven for 25 to 30 minutes. When baked, the outside should be firm, but the center should remain moist. Remove from oven to wire cake rack and let cool in pan for 10 minutes; invert onto cake rack and remove pan. Let cool for several hours or overnight.
6. For icing: In double boiler, over simmering water, melt the 6 ounces chocolate. Stir in powdered sugar and 6 tablespoons butter a little at a time until well-blended. Place cake on serving plate or platter and spread icing on top and sides. I think the easiest way to do this is to pour most of the icing in the middle of the top of the cake, then use a frosting spatula, pushing in a spiral to let some of the icing flow down the sides. Use the spatula to smooth the spills over the sides to smoothly cover the sides. Allow frosted cake to set at least 30 minutes before slicing and serving.
Nutrition information (per serving): 340 calories, 45 percent of calories from fat, 17g fat, 5 g saturated fat, 48 mg cholesterol, 40 g carbohydrates, 4 g protein, 355 mg sodium, 1.1 g fiber

I like to serve it over raspberry coulis, a sauce made with strained pureed raspberries and a little sugar.

Come on, grab a pig rib.

The juicy meat is handsomely glazed, tender enough to pull apart with your fingers, but somehow stays on the bone until those bossy pearly-whites take hold.

Of course, ribs roast-smoked on the ‘cue are scrumptious, but if you want a very, very easy approach to luscious ribs, cook those beauties in the oven. Oh, I can hear the groans coming from purists. Calm down. It’s about good eats for the game.

Of course, there are a plethora of barbecue sauces in the marketplace and you could serve your favorite one of those. But if you want to spend about 45 minutes simmering your own concoction, take a look at my pal Tillie Clements’ “Secret Barbecue Sauce.”

Clements is the retired food columnist at the Orange County Register. Her sauce packs a sweet-sour-spicy punch in an irresistible way. She says it’s so good you could eat it for breakfast.

It can be made ahead and kept in the refrigerator for two weeks. You can serve it as an optional topping for smoked ribs, or use it to marinate ribs and cook them in the oven, first topped with aluminum foil, then browned for 45 to 60 minutes without the foil.

Provide generous amounts of napkins and moist towelettes for guests to use to cleanse hands and kissers. At my house, instead of napkins, I offer inexpensive washcloths tied with ribbons in Super Bowl team colors.

Party on, rib lovers.

Tillie’s Secret BBQ Sauce
Yield: 6 cups
1/4 cup vegetable oil
1 medium onion, finely chopped
1/3 cup minced garlic, about 8 to 10 medium cloves, 5 to 6 large cloves
1 (28-ounce) bottle of inexpensive or store-brand BBQ sauce (no smoke flavoring), see cook’s notes
1 1/2 (packed) cups dark brown sugar
3 tablespoons Worcestershire sauce
1 to 2 tablespoon(s) dried red pepper flakes
1 cup strong coffee (decaf is OK)
3/4 cup red wine vinegar or cider vinegar
1 teaspoon salt
1 teaspoon ground black pepper
1/2 to 1 cup maple syrup, amount depends on your sweet tooth
Cook’s notes: I use 1 1/2 (18-ounce) bottles of Stubb’s Original Bar-B-Que Sauce. Use one that has tomato paste or sauce listed either first or second on the ingredient list.
1. In a nonreactive Dutch oven or 5-quart saucepan, heat oil on medium heat. Add onion and garlic; cook until onion is soft, stirring occasionally. Add all remaining ingredients except syrup. Simmer vigorously 30 minutes, reducing heat to medium-low as needed. Taste; it should be strong and spicy. Add syrup to desired sweetness and simmer vigorously 10 to 15 minutes. Cool and chill before use. Leftover sauce can be refrigerated, well-sealed, up to 2 weeks.
Nutrition information (per tablespoon): 39 calories,  25 percent of calories from fat, 1 g fat, 0.1 g saturated fat, 2 mg cholesterol, 15 g carbohydrates, 0.2 g protein, 400 mg sodium, 0.2 g fiber
Source: Tillie Clements, retired Register food columnist

Simple Oven “Barbecued” Baby Back Ribs
Yield: 5 to 6 servings
2 racks baby back pork ribs, membranes removed, see cook’s notes
3 3/4 cups barbecue sauce, such as Tillie’s Secret Barbecue Sauce or your favorite store-bought sauce, divided use
Coarse salt, such as kosher, to taste
Freshly ground black pepper, to taste
Cook’s notes: Membranes are removed from some racks if baby back ribs. If the membrane is intact, remove it.To remove the membrane, place rib racks meat side down on baking sheet; remove thin, papery membrane from back of the rack by inserting a slender implement, such as a butter knife under it. The best place to start is on one side of the middle bones. Using a dishcloth or paper towel grip and peel off membrane.
1. Place ribs in large, shallow roasting pan and cover with 3 cups sauce. Cover with aluminum foil and refrigerate 2 to 6 hours. Remove from refrigerator and allow to rest at room temperature for 30 minutes. Preheat oven to 350 degrees.
2. Leave foil in place and bake 50 minutes. Remove foil, pour 1/2 cup sauce on top of ribs and bake 45 minutes longer. Remove from oven and drizzle remaining 1/4 cup sauce on top. Allow to cool 5 to 10 minutes. Season with coarse salt and freshly ground black pepper. Serve cut into portions of 2 to 3 ribs. If desired, serve warm sauce on side.
Nutrition information (per serving): 450 calories, 45 percent of calories from fat, 21 g fat, 8 g saturated fat, 65 mg cholesterol, 18 g carbohydrates, 41 g protein,   890 mg sodium, 0.2 g fiber

FOR more rib recipes and a luscious chocolate Bundt cake recipe, go to the story as it appeared in the Orange County Register  http://www.ocregister.com/articles/ribs-414015-sauce-cup.html

Register photographer Nick Koon shoots warm ribs on a platter.

ZIMZALA, Shorebreak Hotel, Huntington Beach

Roy Hendrickson, Zimzala’s talented executive chef, showcases high-flavor dishes that are well-thought out and delicious. Some of my favorites:

Heirloom Apple Salad with butter lettuce, Humboldt Fog goat cheese, extra-virgin lemon-spiked olive oil, micro celery and a gleeful garnish of in-house-made granola clusters.

Salmon Pastrami Flabread with fresh asparagus, preserved lemon, mascarpone, shaved fennel, Baby Dutch Yellow Potatoes and Grana Padano cheese. Yum-oh-lah.

I wasn’t sure that I’d be crazy about Hatch Chile Ice Cream! But … wow, it is delicious.

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TABU GRILL, Laguna Beach

Rayne Frey, Tabu’s executive chef, works the flame underneath his handmade gnocchi, sweet corn kernels and Thai basil pesto.

Celebrating their 9th year in business, Tabu Grill is offering $29 Tasting Menus (with optional $10 wine pairings) Sundays – Wednesdays.

Some sample menus:

1st Course: Sweet & Spicy Thai Coconut Soup
2nd Course: Pear Salad:blue cheese, 5 spice pecans, butterleaf lettuce, cider vinaigrette
3rd Course: Prime Boneless Short Rib: passion fruit soy braised, potato puree,
stir fry vegetables, roasted pineapple bbq sauce
4th Course: Basil avocado sorbet: yuzu curd, pistachio white chocolate (I tasted the sorbet – really scrumptious)

Here’s shot of that oh-so-tender short-rib.

1st Course: Tomato basil garlic soup
2nd Course: Season green salad
3rd Course: Grilled New England Scallop: potato puree, citrus salad, tangerine beurre blanc
4th Course: Banana Pecan Bread: salted caramel ice cream, banana caramel sauce, 5 spice pecans

The banana cake topped with salted caramel ice cream.

1st Course: Caramelized sweet onion soup
2nd Course: Grilled Caesar Salad: organic romaine, pear tomatoes, Parmesan crisp, shaved Reggiano
3rd Course: Skuna Bay Salmon, cauliflower puree,spicy wilted kale, sweet soy vinaigrette
4th Course: Flour-less Chocolate Cake: vanilla ice cream, fresh berries

And I have to say, the Tabu Poke is really irresistible. It teams cubes of jewel-like ahi tuna with wakame (sweet seaweed), pickled red onions, toasted sesame seeds and green onions. Shiracha is dotted on the lip of the plate for a little extra kick.

Managing Partner Nancy Wilhelm is on hand to make sure the guests in her intimate restaurant are happy.

Craig Strong, executive chef at Studio, Montage Laguna Beach, is known for his irresistible modern French cuisine with California twists. And there are hints of Spanish influences in his dishes as well, a reflection of the two years he spent working at the Newport Room, the fine dining restaurant at the Hotel Arts, Barcelona.

When I asked him to prepare an easy-to-make dish to videotape, a concoction that homecooks could make, he was quick to suggest paella.

Have a look at the short video; Craig shows how to make paella, including some interesting twists.

“Paella is so versatile; every Spanish mother has her own paella recipe, some with rabbit, some with seafood or chicken or vegetables,” he said, adding that his version is often accompanied with aioli spiked with pureed piquillo peppers. “And it can be a one-dish meal that is great for entertaining.”

(The paella is so good as-is, my opinion is that you don’t need the aioli … just sayin’)

He decided on vegetable-themed paella, a colorful version that showcases a wide assortment of fresh vegetables: red bell peppers, fava beans, baby zucchini and tomatoes.

Growing up as one of eight children in San Diego, he was inspired by his mother and grandmother to experiment with tomatoes and zucchini that were grown in the family’s vegetable garden.

Today he and his wife live in Laguna Beach and are enthusiastic home gardeners. I imagine that the vibrant hues of his delectable paella might be the catalyst to inspire other cooks to plant veggies.

Homemade sofrito adds a load of flavor to the paella. See the cook’s notes.

Craig Strong’s Vegetable Paella
Yield: 10 servings
Sofrito, see cook’s notes
2 large white onions, finely chopped
1 head garlic, finely chopped
1/4 cup olive oil
5 Roma tomatoes, peeled and chopped, see cook’s notes
4 bay leaves
Generous pinch saffron
1 teaspoon salt
1 tablespoon Spanish paprika
2 cups (1 pound) uncooked Bomba rice, see cook’s notes
2 quarts chicken broth (or vegetable broth for a vegetarian version)
6 red bell peppers, cored, seeded, cut into 1-inch squares, sautéed in olive oil until tender
2 cups fava beans, shelled, see cook’s notes
1 cup green olives, pitted
20 baby zucchini, trimmed, diagonally cut into 1/4-inch long pieces, sautéed in olive oil until tender-crisp
2 cups cherry or teardrop tomatoes, halved, or whole if tiny
Garnish: 1/4 cup Italian parsley, chopped
Cook’s notes: To peel tomatoes, submerge in boiling water for about 30 seconds. Refresh under cold water and peel. To make sofrito, peel 10 Roma tomatoes and finely dice; set aside. Heat 1 1/4 cups extra-virgin olive oil in medium-size saucepan on low heat. Add 4 cups finely chopped yellow onions, 1 teaspoon sugar and 1 teaspoon salt; cook, stirring occasionally, about 30 minutes or until onions are nicely caramelized, adding a little water if pan gets dry. Add tomatoes and 2 bay leaves; cook 15 minutes or until tomatoes cook down to a thick mixture. Extra sofrito will keep in refrigerator up to 5 days, or can be frozen in small batches. Use in sauces, soups, or with cooked vegetables. Bomba rice is a Spanish rice that is preferred for paella (you can buy it at Surfas in Costa Mesa); if desired, substitute Arborio rice that is sold at most supermarkets. To prep fava beans, remove beans from pods, then boil for 1 minute; refresh with cold and use thumbnail to break skin and squeeze to pop beans from skin (yes, it’s a lot of work, so often I substitute cooked edamame – not quite as good but still delicious).
1. Prepare sofrito (see cook’s notes). For paella, in paella pan or large deep skillet, cook onion and garlic on medium-high heat in oil until very tender. , and very lightly browned, about 20 minutes (reduce heat if they start to brown too much). Add Roma tomatoes, bay leaves, saffron, salt and paprika; cook until liquid from tomatoes evaporates, stirring occasionally.
2. Stir in rice. Add 1 quart of broth. Increase heat to high and cook, stirring very frequently, for 10 minutes. Add remaining broth, bell peppers and 2/3 cup sofrito. When broth comes to a vigorous simmer, reduce heat to medium; cook 10 to 15 minutes longer and do not stir (move pan around if there are hotspots on your stove). You want a crust to form on the bottom (called socarrat).
3. Place vegetables on top. Sprinkle with parsley. Cover with slightly-moist towel until ready to serve. If desired accompany with aioli.
Source: Craig Strong, executive chef Studio, Montage Laguna Beach

…Melissa’s Quick Tip …

Roast cauliflower with extra-virgin olive oil and garlic, and get ready to be dazzled.

It is scrumptious!

To roast cauliflower, preheat oven to 450 degrees and blanch the unpeeled cloves from 1 head of garlic in boiling water for 25 seconds. Drain and peel garlic. If cloves are large, cut in half lengthwise. Toss garlic with 1 large head of cauliflower (cut into 1- to 2-inch florets) and 3 1/2 tablespoons of extra-virgin olive oil. Roast 18 to 24 minutes, tossing twice during roasting. Season to taste with course salt and freshly ground black pepper.

To see how, watch the video (the cauliflower how-to is at the end). Yum.