I bet this isn’t your mama’s hash. Certainly not my mom’s hodgepodge of leftovers and pragmatic whatnots, an impromptu mix of last night’s meat scraps and vegetables from the bin. French-born Executive Chef Yvon Goetz creates a hash of an entirely different sort. Served as a brunch entrée at The Winery Restaurant & Wine Bar on the waterfront in Newport…
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Five minutes and you have starters that are as delicious as they are glamorous. These beauties are lavash (bought at Trader Joe’s) spread with cream cheese and rolled around watercress (or arugula) and pickled ginger. EASY. Got 5 minutes? (Thanks to videographer Curt Norris for taping and editing this quickie video!) Ginger Roll-UpsYield: 16 servingsOne (8-ounce) plus one (3-ounce) package…
Six-Layer Bombay Cheese Yield: about 30 servings 8 ounces cream cheese, room temperature 4 ounces sharp cheddar cheese, grated 1/2 teaspoon curry powder Garnishes: 1/2 cup mango chutney 2 tablespoons unsweetened flaked coconut 1/4 cup toasted pecans, roughly chopped, see cook’s notes 1 tablespoon finely chopped green onions (include dark green stalks) 1 1/2 tablespoons dried cranberries For serving: water…
Homemade goodies seem to capture the spirit of the holidays in a way no store-bought treasure can. Create homemade liqueurs and then sit back and enjoy the pleasure that those soul-warming libations bring as gifts. Homemade liqueurs don’t take a lot of prep time. However, they do require advance planning and patience during the aging period. All fruits carry bacteria…
Kiwi Sorbet can be prepared in either in a standard freezer, but is best made in a machine specifically made for making ice creams (it’s lighter and fluffier that way). I have a simple machine that uses a chilled canister; I store the canister in the freezer so it is ready when I need it. If you like, accompany a…
Dungeness crab tastes sweeter at Leigh and Judy Ross’ summer home in Roche Harbor, an idyllic spot on San Juan Island off the Washington State coast. It sits along the Haro Strait close to the Canada–United States border. During our stay last summer, those chilly clear-blue waters provided us with a generous harvest of wiggling crabs – Dungeness beauties with…
Shin Toyoda, head sushi chef at Sushi Roku in Newport Beach (Fashion Island), isn’t a matchmaker. Yet he knows of five couples who met while eating his sushi, twosomes who later married. I imagine that the taste and appearance of his tantalizing fare inspired the strangers to chat, mentioning the refinement of flavors and the alluring texture contrasts, the colors…
Pasta e fagioli, the classic Italian hodgepodge of pasta and beans, takes on irresistible flavor and texture at Brunos Trattoria in Brea. Often pronounced “pasta fazool” in the U.S., Brunos’ version is rich with vegetables and has a just-right luxurious thickness. Christian De La Vara, Bruno’s executive chef, enriches the broth with sautéed diced pancetta, the tasty Italian-style bacon that…