| Apr 20, 2011
Total time: 10 minutes, plus marinating time Servings: 6 tapas or 4 salad servings
Note: Start this recipe a day or two before serving, as you'll need to allow time to soak the chickpeas before cooking, then to marinate them in the oil and lemon...
| Apr 21, 2011
Leg of lamb stuffed with greens, feta and pine nuts
Total time: 3 hours, plus resting time
Servings: Serves 6 to 8
Note: The lamb can be prepared through step 4 (stuffed and tied) the day before; refrigerate it in a tightly sealed plastic bag;...
| Apr 21, 2011
I'm a high-payback kind of cook. What I mean by that is that any effort I expend in the kitchen, I expect to have repaid several times over on the plate.
You can put that down to philosophy if you want — that whole California thing of choosing good...
| Apr 25, 2011
| 8:26 AM
Grilled Red Pepper & Bow-Tie Pasta
- 1 red bell pepper, seeded and cut lengthwise into quarters
- 2 Tablespoons olive oil
- Salt and freshly ground black pepper
- 6 Tablespoons mayonnaise
- 2 Tablespoons finely chopped fresh chives...
| Dec 31, 2011
TO MAKE THE CREPES:
2 cups flour
2 cups milk
11/2 Tbsps. butter, melted
Thoroughly mix eggs, then stir in flour, milk and butter. Let the batter stand for 1 hour before cooking on a griddle.
Coat electric griddle with cooking spray....
| Dec 24, 2010
NOTE: This is a recipe where you can interchange ingredients to your liking. You can also add to the ingredients listed below if desired. You can use fresh ingredients such as bell peppers, celery and onions.
Two 28 ounce cans of whole...
| Dec 30, 2010
There's a moment in a cuisine's acculturation when a dish morphs into a movement. In Orange County, that moment belongs now to a multinational influx of Middle Eastern flatbreads.
Like banh mi before them, manakeesh have here become the accepted...
| Dec 29, 2010
| 12:21 PM
The top 10 dishes of 2010 (in no particular order and not a list of the 10 best restaurants):
Café Grill (Fountain Valley): Sweet Potato Ravioli is a winner! Looking more like cannelloni, the toothsome pasta is wrapped around an exquisite sweet potato...
| Dec 31, 2010
| 11:32 AM
Recipe: Montresor & Fortunato
Note: From Damian Windsor of the Roger Room.
1 1/2 ounces amontillado sherry (such as Emilio Lustau)
3/4 ounce Grand Marnier Cordon Rouge
1/2 ounce Carpano Antica vermouth
1 each lemon and orange peel (each about 3 by...
| Jul 14, 2010
| 8:07 AM
Cocktail: French 75 Retro and fabulous! Serving Size: 1 cocktail
Shake up cracked ice, 1-1/2 ounces of dry gin, fresh juice of 1/2 lemon, and 1/2 tsp. powdered sugar. Pour into glass with ice cubes, fill with sparkling wine. Add a twist of lemon peel....
| Jul 27, 2010
| 12:18 PM
You'll need to plan in advance for this one since the lamb needs to marinate a few hours.
That makes it a nice dish to make for guests -- you'll have the kitchen cleaned long before anyone arrives.
Grilled butterflied leg of lamb with olive-fennel...