Fava, Burrata & Blood

Yes, it’s spring and favas are available at the market here in Southern California. This our favorite way of eating them. Peel the favas, take half a ball of burrata (very milky mozzarrella) and loosely cut that onto a plate. Toss the favas on the plate. Squeeze the juice from half of a blood orange and be…

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Do not fear the whole fish

Love this prep—it’s really easy and quick. You just have to not be afraid of the whole fish. In a small bowl, pour in 3-4 tablespoons of olive oil, a healthy pinch of salt, a crack of black pepper and 1 to 2 tablespoons of dried oregano. Let that sit while you ready the fish. Fresh whole…

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Eggplant!

Sure, we’ve gone through a few eggplant recipes. Not too many, because once you find one, seriously, how many do you need? We’re at three. The first was a Clifford Wright  version of Iman Bayildi, a Turkish version renowned for how much olive oil goes into it. The Imam Fainted for good reason. Delicious, but…

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Copper River Morels

  Simple stuff. But it starts with great ingredients: Copper River salmon (only available for a very short time each year, purchased from our butchers @McCallsmandf), fresh morels, excellent cream, a fine Benjamin Leroux Nuits St. Georges (burgundy). It almost makes itself. Almost. Recipe from, if you can believe this, gourmetfood.about.com. The recipe was followed…

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Fava Burrata Pixie Pea

It’s as simple as this: I saw a photo on the blog of an acquaintance of a colleague of a friend of a friend and was intrigued. How could I not be? It looked like a burrata surrounded by favas and peas with little orange chunks and a drizzle of something on top. So, this…

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Cobbled something together

We had in our possession a porcelain baking dish we needed to return to our good friends who visited for dinner last weekend. Having also in our possession a prolifically fruiting peach tree and the desire to make use of the fruit before the squirrels ate all of them, we harvested a basketful of the…

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Romesco

We decided to grill some grouper to go along with an albarino, so I dug around to look for some sort of Spanish accompaniment for the meal. When I spotted a recipe for romesco sauce, I realized that now was finally the time to give it a go. I’d first heard of romesco after my…

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A happy mistake

This Pascal Bellier 2009 Cheverny was supposed to be a white. I’d picked it up at Silverlake Wine  and didn’t really look at it too hard until i was stowing it at home. Reds from Cheverny in the Loire valley are predominately Gamay. Not cab franc, which is prominent to the west. So, think cru beaujolais…

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Chermoula

An all-time favorite fish preparation from Roger Hayot’s Authentic Cafe Cookbook (see sidebar). No idea how authentic this recipe is, but we really love it. The chermoula is a sauce that’s pretty quick to make and quite pungent. Since that book is no longer in print, I’m going to type out the ingredient list with…

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Breakfast à la Greek Deli

One of the things I miss most having moved from Washington, DC back to Los Angeles is the Greek Deli. Most think of them for their avgolemeno, homemade gyro or souvlaki. All of which I really liked. But, my favorite thing to eat there was their breakfast sandwich and we manage to make a reasonable…

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