Keep it fast and simple this Gluten-free Wednesday with these tempting recipes. Each comes together in about 35 minutes or less.
Albacore ceviche salad: Albacore is quickly marinated in lime and tangerine juices, then mixed with a confetti of diced cilantro, cucumber, radish and corn and served mounded on greens in this bright salad, full of color and texture.
Chilled cucumber soup: Mild yet refreshing, chilled cucumber soup comes together in about 20 minutes, combining cucumbers with tangy yogurt, a little garlic and bright vinegar. Make it first thing in the morning, then chill until ready to serve for dinner. Garnish with slivered radish and julienned basil right before serving.
Chipotle roasted salmon: Salmon quickly picks up the flavors of this chipotle marinade, the fiery chiles married with tequila, a touch of sesame, and fresh notes of garlic, cilantro and green onion. Simply spoon the marinade over the fish and let it sit while the oven heats up, then roast for 12 to 15...Read more
If you're tracking chefs, here's what several Los Angeles toques are up to and/or which restaurants they've moved on to. In addition, several L.A. chefs will be appearing in a new Bravo reality series. And a few restaurants have recently closed, or are in the midst of a transformation....
Four L.A. chefs are competing in Bravo's "Top Chef Duels," including Marcel Vigneron, Stefan Richter, Brooke Williamson and Nyesha Arrington. This spin-off of “Top Chef” pits two chefs against each other in three rounds of head-to-head culinary competition. Weekly eliminations will whittle the field down, until an eventual winner is crowned. The winner will receive a $100,000 cash prize and a feature in Food & Wine magazine. “Top Chef Duels” premieres on Bravo on Wednesday, Aug. 6, at 10 p.m.
Culina at the Four Seasons Los Angeles has hired a new executive chef. Cyrille Pannier, a French chef who has worked in hotels around the world, has taken over at Culina, which offers Italian cuisine with a...Read more
California's Central Coast is best known for the quality of its wine, but that reputation has come with a little help from show biz. This month, two notable reunions will pay tribute to that connection.
One is set to takes place Aug. 16 at the Fess Parker Winery in Los Olivos, when actors Darby Hinton, Ed Ames, Rosey Grier and Veronica Cartwright and producer Barney Rosenzweig get together to talk about their six seasons together on the television show "Daniel Boone" and celebrate its 50th anniversary.
Fess Parker, who played Daniel Boone and founded the winery, died in 2010.
The show's cast/production members and "Daniel Boone" fans will assemble on the winery grounds to watch some episodes, followed by a question-and-answer session with the actors.
Nobody’s going hungry: Georgia’s Smokehouse food truck will be dishing up southern BBQ and Fess Parker Winery chef Barrett Crandall will be turning out pizzas from the winery’s pizza oven.
The cost is $20 per person. Proceeds of the...Read more
Kazu-Nori, the Sugarfish sushi bar spin-off focusing on hand rolls and cut rolls only, is set to open next week in downtown's historic core. The scheduled debut is Monday.
The 24-seat restaurant is located next to the driveway for the Old Bank District Parking Garage (directly on the other side of the same driveway is cupcake bakery Big Man Bakes). In what was formerly a dry cleaner, the intimate space now features a long window with a view of a neon-colored mural inside the parking garage that appropriately depicts swimming fish.
The brainchild of sushi chef Kazunori Nozawa, his son Tom Nozawa and their Sugarfish partners, Kazu-Nori features the hand rolls that are featured on the Sugarfish menu. That includes the now-ubiquitous-in-Los-Angeles blue crab hand roll that the elder Nozawa helped pioneer at his original Sushi Nozawa in Studio City.
Like Sugarfish, Kazu-Nori offers set menus: the 3-Hand Roll with blue crab, bay scallop or cucumber and the daily hand roll; the 4-Hand...Read more
Scrambled eggs are the quintessential breakfast food, if you have time to sit and enjoy a proper breakfast. If you're short on time or need something quick on your way to work, not so much.
A scrambled boiled egg could be the perfect solution. You can eat it on the go, and the clean-up is minimal.
The YouTube channel Hack It recently posted a video, above, on how to make a scrambled egg in its shell. All you'll need is a shirt sleeve, two rubber bands and an egg.
Place the egg in the shirt sleeve and use the rubber bands to twist around each side of the egg to hold it in place. Take both sides of the shirt sleeve surrounding the egg and twist, then pull it out. Hack It recommends twisting 15 times to give the egg a good shake.
Once you're done, remove the egg and boil it in a pot of water. Times food editor Russ Parsons has some suggestions on how long to boil your eggs. When the egg is done, remove the shell to reveal a solid piece of scrambled egg.
We know, mind blown.
Who's up...Read more
McDonald's is introducing a new twist on its classic McNuggets. Locations in Japan will begin serving a version of nuggets made with tofu, vegetables and fish, reported The Wall Street Journal.
Instead of chicken, the nuggets are made with tofu, onions, soybeans, carrots and minced fish. They're called Tofu Shinjo Nuggets, to incorporate the name for Japanese fish cake, shinjo. You can check them out in the video above.
The nuggets will be available beginning Wednesday in packs of four for $2.44, for a limited time through September.
Don't expect ketchup, ranch dressing or sweet and sour sauce to dunk them in. The new nuggets will be served with a special ginger-flavored sauce.
A McDonald's Japan spokeswoman told the Wall Street Journal the nuggets taste just "a bit different" from the original. She said they were softer lower in calories than the chain's chicken nuggets.
The move to tofu and fish nuggets comes just a week after McDonald's announced it would stop using a Shanghai...Read more
Beer fans seem to have an unquenchable thirst for hoppy brews, and the potent botanical responsible for the bitter bite of craft beers also provides much of the flavor and aroma of IPAs and other hop-forward styles. From the herbal, floral character of the classic European hops, to the woody, earthy notes of English hops and the zesty citrus-and-pine-tinged American hop varieties, craft brewers have more options than ever for flavoring their beers.
Hopunion -- a grower-owned supplier of hops for craft breweries across the country -- offers brewers a tool for finding the perfect hop variety to use. The Web-based aroma wheel is also a useful resource for craft drinkers who want to learn more about the flavors that hops provide.
The wheel is split into 11 different wedges labeled with the common hop flavors -- “citrus,” “pine,” “tropical fruit,” “floral,” etc. Click on any wedge and the site displays a long list of hop varieties available from Hopunion that will provide the desired aroma....Read more
In the mood for ice cream and want something more exciting than vanilla or strawberry or even salted caramel? Luckily there's no shortage of experimentation among Los Angeles' ice cream makers, who know that aficionados are just as hungry for, say, beet tarragon gelato as they are for peanut butter and chocolate ice cream. Here are a few interesting flavors to try at ice cream shops around town.
Buffalo gelato at Bulgarini Gelato: Don’t worry, this isn’t a meaty gelato (though I’ll bet you’d at least sample it if it were). If anything, it’s a bit cheesy, made with buffalo milk, in the spirit of a mild, delicate mozzarella. The texture is snowy and light -- imagine a subtle mozzarella that melts in your mouth. 749 E. Altadena Drive, Altadena, (626) 791-6174; 8686 Washington Blvd., Culver City, (310) 815-1723,www.bulgarinigelato.com.
Cucumber sorbet at Carmela Ice Cream: This sorbet could be a palate cleanser at the fanciest of fancy restaurants. It’s bright, refreshing and cool as a,...Read more
The Melt grilled-cheese chain has announced the launch of a catering service starting this fall that will deliver grilled cheese sandwiches to your front door.
But, we hear you saying, a grilled cheese is something you need to eat fresh, not delivered in a lukewarm lump. The sandwiches should be grabbed straight off the hot pan, the crisp bread glistening with melted butter, the cheese still bubbling.
The Melt says they've got that figured out. To keep the sandwiches hot, crisp and melted, it is using a new delivery vessel called the Smart Box. The box uses special software that balances humidity, heat and air circulation to keep the sandwiches from getting soggy in transit.
"We want to ensure the best product experience for our guests whether in store, at the office or for any occasion," said Jonathan Kaplan, CEO of the Melt. "We just couldn't find an existing catering delivery solution that could do the job, so we invented one ourselves."
In addition to grilled cheese, customers...Read more
The Mar Vista Certified Farmers Market is celebrating its eighth anniversary from 10 a.m. to 2 p.m. Sunday, and there will be Gravenstein apples. Among the 75 vendors at the market are Nana Mae Organics, owned by Paul and Kendra Kolling, who specialize in the coveted variety, which have an incredibly short season in late July. They will have Gravensteins by the bushel for customers to snag at Mar Vista’s “Birthdaypalooza,” plus Paul Kolling’s new hard cider, Specific Gravity Cider, made from heirloom Gravenstein apples. Kendra Kolling also owns a grilled cheese company in Sonoma County called the Farmer’s Wife. Her specialty sandwiches will be showcased at the Aug. 3 event, along with several games and contests open to the public. Mar Vista Certified Farmers Market, 3826 Grand View at Venice Boulevard, Los Angeles, (310) 861-4444, www.marvistafarmersmarket.org
St. Regis Monarch Beach is hosting Farm-to-Feast from 4 to 8 p.m. Aug. 17 at the resort’s botanical gardens. The event will...Read more
Really nothing more than a combination of egg whites and sugar whipped to frothy peaks, meringue is a simple but key player in a variety of baking and pastry recipes.
Use it as a topping, gracing lemon or key lime pies, or maybe spread it over a cake as a classic seven-minute frosting. It can be used as a leavener, added to cake batters (angel food, chiffon and other sponge cakes) to lighten the crumb, give lift to souffles, or used to lighten custard and cream fillings. Bake it as a dessert element (a vacherin or hard meringue container) or use it as the base for macaron cookies. The options are almost endless.
To make the most of your meringue, keep in mind a few basic tips:
Use room temperature egg whites. Room temperature egg whites will give greater volume than cold whites just out of the refrigerator. Whip the whites using a clean bowl and beater. Dirt and oils will prevent the whites from properly foaming as they are beaten. Sometimes acids (lemon juice, cream of tartar) are...Read more