Traveling by barge isn’t for everyone. The pace is luxuriously slow, so guests get a close-up gander at a relatively small geographic area, both canal-side and when touring on the barge’s van. If visiting a country for the first time, travelers might not be charmed. But for me, a long-time Francophile, nothing could be sweeter as part of a French…
Recipes
Santanna Salas, executive pastry chef at Haven Gastropub in Orange and Pasadena, knows that a madeleine should be a delicate sponge cake on the inside, with an oh-so-subtle lightly browned crust on the outside. She says that the classic French cookie should be served warm, fresh from its special pan clad with rows of scallop-shell indentations. She uses silicone pans…
As this sun-drenched summer draws to a close, with a lot more hot days ahead, the idea of having quick-to-bake cookies in my refrigerator has enormous appeal. Icebox cookies, as they were dubbed when I was growing up in the fifties, are one of my favorite homemade convenience foods. Warm cookies are only minutes away when you’ve tucked cylinders of…
Future Food Farms’ scrumptious, pop-up multi-course dinner amid rows of basil, red Russian kale and amaranth. Microgreens, edible flowers and lettuces – vibrant and hardy. The combined scent of green growth and luscious food. It’s the work of Adam Navidi – chef, farmer, aquaponic pioneer. Farm is located on over 25 acres in Brea. All organically grown in his 2,000-4,000…
Growing up in the sweltering San Fernando Valley (before air conditioning), super-hot summer days seemed endless. My back-to-school fashion demands were way out of line. Every year I insisted on wool skirts and sweaters. For this ensemble I even tied a scarf around my neck. I sweat into my shoes. Still without air conditioning, the last couple of weeks have been very uncomfortable, even though we are…
My Pizza, His Pizza: Brick’s Chef-Owner David Pratt’s pizza outshines my darn-good homemade, but the culinary adventure is part of the fun. Could I make pizza at home that is as good as Chef David Pratt’s? A new pizza cookbook gave me a glimmer of hope, a volume that promises an easy, no-knead way to make spectacular pizza in a…
When I think about Lei Shishak, I conjure up images of delectable sweets. Caramel Pecan Thumbsters, rich fudgy cookies with salted caramel in the centers sprinkled with toasted pecans. Or oh-so-rich peanut butter cookies enhanced with peanut-butter chips to boost their irresistibility. Or moist coconut macaroons dipped in luscious dark chocolate. But Shishak, executive pastry chef and owner of Sugar…
A pasta-free, feels-like-pasta dish using raw zucchini. Jenny Ross is the chef-owner of 118 Degrees in Costa Mesa, a raw foods restaurant that showcases a cuisine that is entirely plant-based. She utilizes fruits, vegetables, nuts, seeds and sprouted grains, that when heated are taken to no more than 118 degrees. The goal is to preserve valuable nutrients. Watch this short…