Cathy Thomas Cooks Video Highlights
Food columnist, author Cathy Thomas cooks with Thomas Keller, Marcus Samuelsson, Ming Tsai, Cat Cora. Amar Santana and Mark McDonald, too. She also makes potstickers, spatchcocks chicken.
Grilling tips from The Winery
Food writer Cathy Thomas joins Executive Chef Greg Daniels at his restaurant, Haven Gastropub, to make Compressed Watermelon Salad.
Alessandro Pirozzi’s Octopus Carpaccio
Alessandro Pirozzi, executive chef and owner of Alessa, creates octopus “carpaccio”. It’s a fascinating process, involving an empty pop container, braised octopus and Pirozzi’s Italian charm. When chilled and thinly sliced, the “carpaccio” looks like a stained-glass window on a plate.
Tim Aspel Makes Lettuce Wraps with Fish
Food Columnist Cathy Thomas with the secret to Spike’s Fish House’s guilt-free, flavor packed fish lettuce wrap. Panko gives the exterior of the fish appealing crispness, a nice contrast to the tender-moist flesh. A fresh tomato salsa and aioli sauce (that combines smoked paprika with mayonnaise and lemon juice), makes the wrap irresistible.
Jason Quinn Rainbow Chard
Food Columnist Cathy Thomas is joined by Jason Quinn, Executive Chef and Owner of The Playground restaurant and founding chef of the Lime Truck to make a simple and healthful dish with rainbow chard. Interesting (and delicious) to see how Quinn leaves the chard’s colorful ribs and stems in place, giving the dish rich texture and hues. The red Fresno chilies add a just-right heat. Yum.
Food Columnist Cathy Thomas is joined by Mark Cleveland, Executive Chef and Co-Owner of Avanti Cafe restaurant to make their version of Zhug sauce.
Jason Quinn Roasted Brussels Sprouts
Casey Overton, Chef de Cuisine at The Loft at Montage, Laguna Beach, joins food writer Cathy Thomas to make Raw Pumpkin and Farro Salad. Irresistible and highly inventive, this salad showcases ribbons of raw pumpkin or butternut squash. The farro gives an appealing nutty earthiness, and the pomegranate vinaigrette is divine. In fact, there are hundreds of delicious ways to use this dressing.
Ryan Adams, Executive Chef and Owner of Three Seventy Common, joins food writer Cathy Thomas to make bacon maple popcorn. Adams has the ability to recast comfort foods in irresistible ways. Here he pops the kernels in bacon renderings, then seasons with alder-wood-smoked salt and yes, chopped crisp bacon. One bowl of this popcorn just doesn’t seem like enough. More, more, more.
Chris Hutton, Chef-Partner at Flemings Prime Steakhouse & Wine Bar, joins food writer Cathy Thomas to make Fleming’s Lobster Cobb Salad. He garnishes this minus-the-chicken Cobb with steamed and chilled Maine lobster. So good, and the bacon and ‘cado makes it perfect.
Jenny Ross, Chef-Owner at 118 Degrees, joins food writer Cathy Thomas to make Lemon Pesto Pasta. Ross is very creative in her “raw food” dishes, here turning zucchini into noodles then slathering them with scrumptious easy-to-make pesto.
Kathy Gabriel joins food writer Cathy Thomas to make the Greek pastry, Galatobouriko. Luscious custard is layered between sheets of buttery phyllo dough to make this signature sweet. Kathy Gabriel shares all the secrets.
Lei Shishak, Owner and Executive Pastry Chef at Sugar Blossom Bake Shop, joins food writer Cathy Thomas to make Poached Japanese Salmon with Brown Rice and Baby Bok Choy. So easy, so delicious. Both fresh ginger and pickled ginger add flavor bling. And the simple sauce is balanced with soy and sake.
Ross Pangilinan, Executive Chef at Leatherby’s Café Rouge in Costa Mesa, joins food writer Cathy Thomas to make Lamb Meatballs with Cucumber Tzaziki. These half-beef, half lamb spheres may be the best meatballs on the planet – just-right heat from harissa, perky-but-cooling sauce and crunch from toasted pita bread garnish.