Simple fruit compotes make luscious desserts. You can team them with ice cream or crisp cookies if you like. Think seasonally. Substitute 1 generous cup of seedless tangerine sections in the fall, or in the summer, omit the cantaloupe and substitute more berries and a few (pitted and halved) fresh cherries. Fruit Compote in Honey SauceYield: 4 to 6 servings1/4…
Grilled artichokes are a great dish to serve when warm-weather entertaining. Not only are they scrumptious, most of the preparation can be done in advance. Blanched until tender and then grilled before serving, they seem to be adored by all, especially when served with a tasty dipping sauce. Grilled Artichokes with Dipping SauceYield: about 6 servings4 to 6 artichokes (preferably…
“River Cottage Veg” by Hugh Fearnley-Whittingstall (Ten Speed, $35) is chockablock with irresistible recipes. The author is a British broadcaster, farmer and educator, as well as the recipient of several James Beard Awards for his cookbooks. A campaigner for sustainably produced food, he established the River Cottage farm in Dorset, England in 1998. I often refer to this book when…
Pie-baking aficionado Rhonda Martin won the top pie prize at the Orange County Fair several years ago. It was my pleasure to be one of the pie-baking judges that year. That pie remains one of my favorite apple pies (yes, I have 3 others in my repertoire that I consider my favorites). I love pies, and apple pies in particular….
I’ve made lots of carrot cakes over the years – tall-and-elegant layered wonders, as well as cupcakes with icing piped into the core. All were fine. All were welcomed by sweet-loving palates. BUT, my favorite is the easy-to-prepare version made from the formula given to me by my sister-in-law Toni Brehm in the early 1970’s. It’s made in a 9-by-13-inch…
There’s something very comforting about a steaming bowl of pozole, the tender cubes of pork adrift in a broth that sings with just-right spiciness. The stew-like concoction is loaded with hominy. In the translation from Spanish, “pozole” means hominy. Hominy is the name given to whole corn kernels that have been cooked in a lye or lime solution to remove their…
Celebrity Chef Amar Santana’s Corn Pudding – The Best
Celebrity Interviews, Chefs, Cooking, Recipes, RestaurantsThere is mischief in Amar Santana’s eyes as his exuberant laughter fills my kitchen with culinary joy. He is relaxed, his confidence driven by a passion for cooking and a well-proven skill sets. The celebrity chef joined me to share the secrets of his silky corn pudding, a versatile side dish that can accompany everything from steak to sweetbreads. Watch…
Celebrity OC Chef Amar Santana Opens The HALL Global Eatery
Celebrity Interviews, Chefs, Cocktails, Cooking, Recipes, Restaurants, VideosRecognize the name? Chef Amar Santana dazzled viewers as a finalist on Bravo’s “Top Chef.” He competed on Korean Food Battle, and although he doesn’t speak Korean, almost won the competition. The HALL Global Eatery, SCP, Costa Mesa: Along with business partner Ahmed Labbate, Chef Santana has opened a extraordinary food hall at South Coast Plaza (it’s the spot where…