It seems everywhere I turn there's an article or video about making homemade ricotta. So finally, I decided to give it a go. I followed the LA Times recipe. It couldn't have been easier. Add the milk and buttermilk to a pot and heat to 185 degrees. … [Read more...]
Kohlrabi Roasted with Other Root Vegetables
It's cold in Los Angeles. When the temperatures dip I automatically revert to Vermont winter warm up the house tactics--turn the oven on and roast something. Since I've been feeling like a fat cow, I'm thinking veggies roasted are a good way to feel full yet not chow down on my new addiction Quadratini Lemon wafers. … [Read more...]
Beet Carpaccio with Arugula, Radishes & Grapefruit
This is a great recipe for those times when you’re feeding a group of people with all kinds of dietary quirks, be it lactose in tolerance, gluten free, vegan, vegetarian or oil free. This salad meets every and all food restrictions including mine, the beet free diet. Because if you don’t want the beets, just take the salad from the on top. … [Read more...]
Corn and Pomegranate Saute: Great for the holidays or any day.
As winter approaches and the items at the farmer's market shrink, there are few things that I look forward to like pomegranates. I just love, love, love those little juice popping morsels. True, to release them from the confines of their skin one must never wear white nor fear stained hands. I really feel the work is worth it. And besides, when was the last time your … [Read more...]
Parmesan Battered Fried Cauliflower
Fried cauliflower has been part of my Thanksgiving experience since I started paying attention to the meal. Before I started noticing food, Thanksgiving meant a big ante pasta plate with a weird veggie that tricked you into thinking it was celery but tasted like disgusting licorice, and gross olives. The only saving grace was the mashed rutabagas. Slowly I became more … [Read more...]
