Advertisements

Archive for the ‘Uncategorized’ Category

LA Food Bowl Part I   Leave a comment

Iranian rest

The Los Angeles Times Food Bowl is more than a celebration of food, although it certainly plays a major role. It’s also about the city’s culture and the various neighborhoods comprising the metropolitan area. Each contributes to the literal and figurative flavor of the city. Time constraints restricted us to only two of the month-long events – although we did dine at other restaurants during my recent five-day visit.

Iranian dinner menu

Every Wednesday in May Momed has offered an “Immigrant Dinner” featuring cuisine organized by an immigrant friend of the restaurant. We hit on Taste of Iran with guest chef Bita Milanian. The menu featured two appetizers and three entrees. We ordered one of everything. The most unusual, or new to me, was the Borani-e-labu. Diced roasted beets mixed with Persian yogurt gave this soupy, savory starter the color of cotton candy. (Sorry no photos.) The only problem was not enough pita with which to sop it up.

Iranian meatballEach entrée featured a blend of ingredients rendering it new to the palate: Kufteh: combined fresh herbs, ground beef, rice, barberries and walnuts. This was softball-size in shape and dressed with roasted yellow and red peppers.

Iranian chickenFava beans, lentils, pomegranate seeds, citrus, raisins, other rices and dates were among other components incorporated into the dishes.

Momed is short for Modern Mediterranean. It’s located in a residential area of Atwater Village.

Momed

3245 Casitas Ave.

Los Angeles, Calif.

Advertisements

LA Food Bowl Part II   Leave a comment

frites

Across town we enjoyed another LA Food Bowl event: Frites Fete at 189 by Dominque Ansel. This focused on something completely different: frites, aka pommes frites are French fries.

frites salad

The three-course meal began with an endive Caesar salad served with a cloud-like gougere made with gruyere,  hints of nutmeg and chili pepper. The entree choices were a choice of moules frites, steak frites or mushrooms. We all wanted the steak, but were curious about the mussels. Fortunately, we were able to order an appetizer serving, which was plenty. This was creamy, rich and as decadent as dessert.

frietes steak

Thinly sliced pieces of rare hanger steak in a house made demi glace was tender and grilled to perfection.

Of course, the frites were meant to be the star of the evening, but were overshadowed by the entrees. Still, the seasoned, crispy yet pliable fries were not the stuff of fast food establishments.

Dessert included a choice of tarte tatin: a puff pastry base topped with caramelized apple, caramelized banana or spiced pear. My favorite was the Fosters-like banana served with a generous dollop of crème fraiche.

In addition to what was served, was how. We had an exceptional server who was attentive, patient and had a good sense of humor – all were appreciated.

Ansel is, perhaps, best known for creating the cronut in New York City years ago. He opened a bakery and 189 in The Grove in Los Angeles in 2017.

189 by Dominque Ansel
The Grove Drive
Los Angeles, Calif.

Always Time for Cake   Leave a comment

6088236

Even if there’s no birthday celebration on the near horizon, Gaile Parkin’s Baking Cakes in Kigali will make you wishing for a piece of homemade cake.

Reminiscent of Alexander McCall Smith “The No. 1 Ladies Detective Agency,” Parkin introduces readers to Angel, who bakes cakes in her apartment and helps, by design or coincidence, her friends and neighbors solve problems of which they are often unaware and in the process dealing with her own.

Angel and her husband Pius are originally from Tanzania, but have moved to Kigali, Rwanda, because of his consulting job. Their two grown children have died from AIDS leaving behind their five children in the care of Angel and Pius. Angel’s grief for the deaths of her adult offspring lies just beneath the surface, overshadowed by her involvement with others and dealing with hot flashes.

Angel bakes cakes for all occasions. Her clients visit her home where she makes them tea while discussing the type of cake that will be most suitable. Some clients have a clear, specific idea in mind, while others are less certain.

Angel is always happy to offer suggestions, although she might sometimes disagree with the reason for which the cake is celebrating/acknowledging.

Parkin introduces a variety of characters representing a range of life experiences and means. Each is carefully portrayed making it easy to share Angel’s sympathies or distrust. Initially it seems that each chapter is a separate, independent story, but they all come together in a fun, albeit predictable, fashion.

Baking Cakes in Kigali
Three-and-a-half Bookmarks
Delacorte Press, 2009
308 pages

Posted March 31, 2019 by bluepagespecial in Uncategorized

Mexican Food In,well, Mexico   Leave a comment

A recent trip to Mexico, as with previous visits, was a sensory treat. Besides the beautiful sites, thanks to the generosity of my cousins in San Luis Potosi in the central part of the country, we were indulged with exceptional meals.

enchilladas potosinas

I’d heard about enchiladas Potosinas, and was happy they were served the night of arrival. This set the bar for subsequent foods. Shaped more like empanadas, red sauce-infused corn tortillas are stuffed with cheese and salsa. They’re lightly fried for a crispy exterior texture that contrasts with the creamy cheese filling.

My cousins provided numerous opportunities to sample other dishes popular in the region, including gorditas, sincronizadas, chiliaquilles, enmolladas and fundido with chorizo.

fundido

Sincronizadas can best be described as stacked quesadillas. Ham, cheese, salsa between layers of flour tortillas made this an especially flavorful brunch that also included beans and freshly-made green salsa. Although, normally served as a snack or simple meal, molletes were added to the menu simply because my cousin knows I like them and it was our last day in Mexico. It was far too much food, yet far too difficult to stop eating.

chilaquilles2

Part of our trip we began one day in Guanajuato with chilaquilles covered with pasilla sauce and ended it with enmolladas (mole enchiladas) and tamarindo margaritas in San Miguel de Allende. Not a bad way to dine/visit.

Tacos are part of the national cuisine, so our stay would have been incomplete without them. Fortunately, the tacos al pastor, among others, at Taqueria Arandas ensured our palates, and stomachs, were well-sated.

tacos al pastor

Family Mystery, Mysterious Family   Leave a comment

36373481

I thought I had Ruth Ware’s The Death of Mrs. Westaway figured out about halfway through. I was close, but close doesn’t count when murder and deceit are involved.

Ware masterfully creates a sympathetic main character in Harriet “Hal” Westaway, a 21-year-old plagued by debt and loneliness with no known relatives. That is, until a letter arrives naming her as a beneficiary in the will of someone identified as her grandmother. Hal knows this isn’t possible but schemes to learn more, even going so far as to concoct a plan to gain some portion of the will by misrepresenting herself. She makes her living as a tarot card reader who has learned how to tell people what they want to hear based on what they reveal about themselves. Hal is certain she can use the same approach with the Westaway family.

Of course, Hal is not the only one keeping secrets. Much of the fun lies in trying to determine the evil player among the deceased’s other living relatives. It’s clear Mrs. Westaway, the grandmother, was not a loving mother and her grown sons, Hal’s uncles, claim they want nothing to do with anything from her will. That is until it’s revealed that Hal is to inherit the bulk.

A short-tempered, intimidating housekeeper and methodically revealed truths add to Hal’s distress.

It’s hard to go wrong with vivid descriptions of the cold, wet landscape surrounding the dark, old mansion. Thus, Ware sets the scene for an engaging mystery.

The Death of Mrs. Westaway
Four Bookmarks
Scott Press, 2018
368 pages

Pie in the sky. American as apple pie. A piece of the pie.   1 comment

unbaked pie

Pie makes its way into the vernacular of literature, sports, business and politics, but more importantly into our kitchens and, ultimately, our stomachs.

Thank goodness for Heather Briggs, aka The Pie Lady, owner of Gold Star Pies. To say she’s a pie aficionado is an understatement. She’s such a fan that even after baking pies and selling them around Colorado Springs in her pie truck she still enjoys a slice with her morning coffee or any other time of day. “I love pie,” she exclaims!

Her enthusiasm is contagious, yet it’s her knowledge and ability to share her passion that makes her so engaging. This is done in two primary ways: selling pie slices from her truck and teaching others some of her pie making techniques. A group of friends recently gathered in my kitchen for such a class.

After providing a brief history of pie – who knew it has such ancient roots – Heather demonstrates how to make dough while emphasizing the importance of keeping things chill. Literally. Cold dough is essential.

Most of us expected flour to be flying everywhere while dodging rolling pins. Not so. We each made our own dough to take home for future pie crusts. However, the only rolling was done by Heather who’d arrived with two premade-blueberry lemon verbena pies for us to enjoy.

finished pie

Heather offers classes in your home or in a commercial kitchen. She’s organized, knowledgeable and fun; and she brought ice cream for pie a la mode. Cost is $45 per person.

Gold Star Pies Class
Five plates
https://www.goldstarpies.com/

 

Food Bowl Part III   Leave a comment

Downtime cover

The month-long Los Angeles Times Food Bowl is over. I was there for a week and participated in three and a half (I’ll explain this) events. My clothes are still a little snug even though only one of the activites I attended did not involve eating. That was the Q&A session with cookbook author Nadine Levy Redzepi and LA Times dining critic Jonathan Gold.

Nadine Rezepi

She’s married to chef Rene Redzepi of Noma fame. Although she works with her husband at the Copenhagen restaurant, Nadine deserves her own spotlight thanks to her new cookbook, “Downtime.” The recipes, designed as easy-to-prepare, flavorful and for simple at-home dining, are what she serves family and friends.

Nadine’s intelligence, passion for food and humor shone during the hour-long discussion. Gold’s questions and demeanor were less impressive. Clearly he knows food, but his interviewing skills could use some work – along with his wardrobe.

Jonathan Gold

Nadine’s interest in food developed well before meeting her husband. Her parents were buskers and when they had a particularly good day in earnings, the family celebrated by going out to a nice meal. “Food was an adventure for us,” she said. Her talk, and her cookbook, let the audience share in the fun.

 

Oh, that half event: gelato at Gelateria Uli which participated in the Food Bowl by offering different flavors suggestive of Los Angeles. It was horchata the day we stopped in, but I was too tempted by other flavors: white chocolate banana and peanut chocolate chip, for example.

Gelateria Uli
541 S. Spring St.
Los Angeles, Calif.