Sunday, May 24, 2009

Regier Farms Apricots


Regier Farms is one of a hand full of stone fruit farmers that have turned growing into an art form. Finding fruit of this quality in a super market is impossible, the luciousness of these fruits is the result of ripening on the tree, and the expertise and skill of passionate farmers.

On par with Regier, Santa Monica's farmers market is home to Tennerelli Orchards, and Lange's can be found in San Francisco. Lange's also grows Meyers lemons, available in winter. Remember to shop early, all the top chefs buyers will be there as soon as the market opens, you should be too ;) Don't refrigerate fruit unless you want to slow/stop the ripening process, allow to come to room temp before eating

Local, Estate Grown, EV Olive Oil





joelleoil.com

Santa Barbara Market, Mighty Micro Greens




Mighty Micro Greens are a fab addition to salads, and are a beautiful and nutrient dense garnish. Clip and grow allows you to harvest only what you need for the ultimate in 'Live' food.

Jan Ziegler, the grower behind Mighty Microgreens, can be reached at:
Ph. 805-687-1011 jan@janziegler.com

Our Daily Bread, My New Fave Bakery

Exceptional handcrafted breads and pastries. Our Daily Bread also serves breakfast, lunch and has a nice coffee bar

Raspberry, Cranberry Scones, yum!





A charming used book store, and a fabulous cheese shop, C'est Cheese, are next door, what more could one ask for?





Our Daily Bread
831 Santa Barbara Street, between Canon Perdido and De La Guerra streets. 805.966.3894

www.ourdailybread.net


www.cestcheese.com

Josh Kramer has a wonderful review and photo tour of C'est Cheese, here

Saturday, May 16, 2009

Sasabune Faves II




Click on image to enlarge



















Hirame


please, do yourself a favor, and don't dip the sushi in that crazy soy-wasabi-ginger slury, nonsense you've created in your dipping dish ...trust your sushi chef ...eat it exactly as it is.....
If you must have soy, dip only the fish portion, the rice if dipped will act as a sponge and completely ruin the taste and work of the sushi artist/chef
Sashimi may be dipped in soy sauce and wasabi that is just barely blended, but only when accompanied by rice
a tiny bite of ginger between each dish is a perfect palate cleanser, too much will paralyze your palate, and is a waste of good sushi



Sushi Sasabune:
12400 Wilshire Blvd # 150 Los Angeles, CA 90025
(310) 820-3596

401 E 73rd St
New York, NY 10021
(212) 249-8583

Sasabune Favorites

Tako
Boiled Squid



Sushi Sasabune:
12400 Wilshire Blvd # 150 Los Angeles, CA 90025
(310) 820-3596

401 E 73rd St
New York, NY 10021
(212) 249-8583

Sasabune, LA's Best Sushi


Sasabune

Broiled, crisp and smokey Salmon skin, maki sushi perfection


Salmon with a gossamer strip of kelp and a tiny sprinkle of sesame seeds, heaven!



This is the Los Angeles location on Wilshire, a smaller Sasabune can be found in NY, both maintain a no sushi nonsense rule. Say California roll and you may be asked to leave, but it's that purist attitude that is behind the most delicious dance of perfectly balanced flavors.

Sushi Sasabune:12400 Wilshire Blvd # 150 Los Angeles, CA 90025
(310) 820-3596

401 E 73rd St
New York, NY 10021
(212) 249-8583

Penne for Pennies



A Few Beekeeping Basics

Saturday, May 2, 2009

PF Chang Style Dumplings


Pot stickers are easy to make from scratch, and even easier to buy frozen with the from scratch part being the dipping sauce. The secret to great dipping sauce for dumplings is plenty of fresh minced garlic, ginger, and cillantro added to lite soy sauce. A splash of nam pla or chili paste gives it an edge, and the cilantro can be replaced with mint or thai basil for yummy alternatives.





Dumplings are first boiled for 8 minutes, and transfered to a saute pan for a quick browning in peanut oil, but the saute pan step can be eleminated for a lighter dumpling. These same dumplings are fab in a miso sopu with a few veggies added to the broth.

Marsala, Chicken or Tofu




 ingredients for Chicken or Tofu Marsala, mushrooms, fresh sage, Marsala, and shallots, onions, and garlic are optional. Traditionaly chicken or tufu is lightly dredged in flour with S&P, but this is not necessary. Marsala and mushroom blend is fab on grilled or broiled meats or tofu