Friday, December 24, 2010

Print a Meal, the New Shake 'n' Bake

The team at Cornell University's Computational Synthesis Lab (CCSL) are building a 3D food printer, as part of the bigger Fab@home project, which they hope one day will be as commonplace as the microwave oven or blender......more from the BBCPrinting Turkey and Celery squares

Friday, December 17, 2010

To Burn Fat, Exercise Before Breaking the Morning Fast

New York Times     Dec 15, 2010           
The Benefits of Exercising Before Breakfast
A recent study by scientists in Australia found that after only three days, an extremely high-fat, high-calorie diet can lead to increased blood sugar and insulin resistance, potentially increasing the risk for Type 2 diabetes. Waistlines also can expand at this time of year, prompting self-recrimination and unrealistic New Year’s resolutions.
But a new study published in The Journal of Physiology suggests a more reliable and far simpler response. Run or bicycle before breakfast. Exercising in the morning, before eating, the study results show, seems to significantly lessen the ill effects of holiday Bacchanalias......
exercising in a fasted state (usually possible only before breakfast), coaxes the body to burn a greater percentage of fat for fuel during vigorous exercise, instead of relying primarily on carbohydrates. When you burn fat, you obviously don’t store it in your the complete article at The New York Times

Monday, December 13, 2010

The Kochhaus, a Brilliant Concept from Berlin!

New York Times
BERLIN — A small store opened last month in the Schöneberg district here that appears to be unique in the world. The Kochhaus, or “house of cooking,” occupies a renovated one-story, 1950s building at the intersection of two important streets, Hauptstrasse and Akazienstrasse. “Was it a restaurant? A delicatessen? A cooking school? Only when they came inside did they realize it was none of these things.”.....
The Kochhaus is in fact a food store that encourages people to cook well for themselves by streamlining the usual steps necessary between the idea of a meal and its realization. It offers incentive, ingredients and advice, but in a new format.
Each of the 20-odd tables at the Kochhaus is devoted to a single recipe — there are three starters, two salads, one soup, four pasta or vegetable dishes, three fish and four meat main courses, and three desserts. Each table and its adjacent cooler provide everything needed to make a specific dish, and an artfully designed poster mounted on each table shows photographs of ingredients and the finished product. A folded recipe, a kind of illustrated storyboard for cooking, comes with the more at NYT

Friday, December 3, 2010

Lotus Root Salad With Ponzu Dressing

Lotus root, pickled turnip, green bean, red pepper, persian cucumber, shredded purple cabbage and carrot, dried cranberries and mixed greens with cilantro-ponzu dressing.

Crunchy and slightly sweet, the sacred lotus root is less than 10 calories and under 1 gm of carb per slice. Delish in soups, salads or as quick snack with a dab of almond butter
Korean chili and Agave roasted Japanese eggplant, green beans with roasted chestnuts and steamed brown rice with chopped walnuts.                                                                                                                             
              Eggplant is fab roasted or grilled and prepared this way does not absorb the absurd amounts of oil when it's prepared on the stove top with oil

Thursday, December 2, 2010

Beyond Falafel, A Taste of Israel

With its diverse cultural mix, Israel, it turns out, may be the original home of fusion cuisine.

Israel is the only Country in the world that serves salad for breakfast, and it's a chopped salad, how can you not luv that?!

Food writer, Janna Gur gives the back story of some of our favorite, and often ancient, foods. Eggplant, dates, walnuts, pomegranates, tahini, halvah, yoghurts, couscous, and more are illuminated in this fab talk.

Saturday, November 27, 2010

Meat-free Food Porn

Pumpkin, fig, walnut, currant and brown Basmati Pilaf
Sacred saffron tempeh bites 

Saturday, November 20, 2010

Autumn Food Porn

Maple poached Bosc and red and gold Bartlett pears with fresh blushing Golden raspberries
Om Ready Made: Nishime 
Braised Okinawa potato, lotus root, banana squash, pumpkin, shiitake, carrot, daikon, kombu knots

Under 10 min Om Cooking:
Steamed Forbidden, red and brown rice with hijiki, sesame, marigold and a splash of sesame oil

Autumn is a second spring when every leaf is a flower. 
 ~Albert Camus

click here for menu

Friday, November 5, 2010

Are Your Friends Making You Fat?

Harvard Gazette
Nov. 5, 2010
Researchers at Harvard University say America’s obesity epidemic won’t plateau until at least 42 percent of adults are obese, an estimate derived by applying mathematical modeling to 40 years ofFramingham Heart Study data.
Their work, published this week in the journal PLoS Computational Biology, runs counter to recent assertions by some experts that the obesity rate, which has been at 34 percent for the past five years, may have peaked. An additional 34 percent of American adults are overweight but not obese, according to the federal government’s Centers for Disease Control and Prevention.
The Harvard scientists say that their modeling shows that the proliferation of obesity among American adults in recent decades owes in large part to its accelerating spread via social more at the Harvard Gazette

Friday, October 8, 2010

Skinny Bitch, Rory Freedman

Don't expect any handholding or coddling--this Skinny Bitch will give it to you straight. With her trademark sass, wit, and humor, Rory will: describe her own journey from junk-foodie to health-foodie, reveal which demon-food product took her ten years to exorcise from her diet, and share what keeps her motivated to stay on course. Just by changing her diet, Rory dramatically changed her life. Get Real with Rory and you'll leave educated, in- spired, and committed to changing your own life.

#1 New York Times best-selling author Rory Freedman was always completely obsessed with food, but she wasn't always a healthy eater. So eventually, when she did change her ways, she experienced firsthand the difference a healthy diet could make. And the more she learned for herself, the more she wanted to share her knowledge and help others. With two million copies in print and translations in 27 languages, Skinny Bitch sparked a worldwide movement. It's a wake-up call that exposes the problems with the food industry while inspiring people to eat well and en- joy food. Voted VegNews magazine's first-ever "Person of the Year," Rory has successfully counseled models, actors, athletes, and other professionals using the Skinny Bitch method. Learn more about Rory at

Sunday, September 26, 2010

Beyond the Olive, Pasadena Olive Oil Heaven

Incredible flavor in any culinary creation is only achievable with incredible ingredients....for an amazing selection of fabulous Olive oils,  brilliant Balsamics on par with any from the  Emilia-Romagna region of Italy, and specialty vinegar's the number one choice is Beyond the Olive in Pasadena

Roasted Corn, Red and Gold Peppers, Turtle Bean and Avocado Salad

Saturday, September 25, 2010

Lemon Curd Delivery System, Raspberry Bread Pudding

Authentic, from fresh lemons, lemon curd can only be made fresh, but will last about a month in the fridge.  Myers lemons produce the most sophisticated curd, and limes or orange create gorgeous and bright citrus curd. Tradiontaly lemon curd was served with scones but is delish with most any fruit or pastry that pairs well with citrus

Apple, Cranberry and Thyme Pork Loin

Friday, September 17, 2010

Hollywood Cabbage Demanding a Close-up and What's in Season Now

Cabbage is not the only thing in season...
Apples, Asparagus,  Avocados,  Basil. Beans, Green. Beets. Brussels Sprout
Cabbage, Carrots, Celery, Chili Pepper, 
Citrus:, Grapefruits, Lemons, Valencia Oranges, Oranges, 
Collards, Corn, Cucumber, Eggplant, Grapes
Guava, Pineapple, Kale, Kohlrabi, Lettuce
Mushroom, Mustard
Okra, Onion, 
 Green Passion Fruit
Peaches, Pears, Asian Pears,  
 Black-eyed Peas, Peppers
Persimmons, Plums, Raspberries
Potatoes, Sapote, Spinach
Winter Squash, Summer Squash,

Miso Glazed Broiled Tofu

Miso Glazed Broiled Swordfish

Figgy Pudding with Bosc Pear and Raspberry

Thursday, September 16, 2010

Classic Russian Beef Stroganov in Portobella

Fresh and Warm Cookies

Straight from the easy with
Om made premium cookie dough in the freezer.
Shown: Guittard Chocolate chip cookie dough made with Plugra butter 

Friday, September 10, 2010

Quiche Lorraine, Individual and Private Little Pies

Om Ready Made Quiche

Wild Caught Lobster, Papaya and Mixed Grain Salad

Amaranth, Roasted Artichoke Heart, Mushroom and Garbanzo

Chicken and Gruyere Sausage with Cider Glazed Greens

Stuffed Portobella and Zucchini

Portobella mushrooms are delectable and substantial single dish vegetarian meals when stuffed with nutty pesto sauteed tofu and topped with mozzarella and Parmagiano-Reggiano.  For the more carnivorous, sausage and onion with a fresh marinara, mozzarella and Parmagiano Reggiano

Wednesday, September 8, 2010

Lobster Bundles, Lunch Envy

A luscious lunch for the Atkins crowd....poached wild caught lobster*, Haas avocado, heirloom tomato, red onion bundles on a bed of Arugula, gold bell pepper and baby greens in a light drizzle of lemon, basil and mission olive oil

*Lobster...but it's so expensive! No, not if you watch for the sale, and due to the downturn in the economy lobster is frequently on sale.  Buy it frozen and vacuum seal for freezer storage of 2-3 months.


Sunday, September 5, 2010

When in Doubt, Kabob It!

Italian sausage meatball, crimini mushroom, bell pepper and onion Kabob

Minced chicken and shrimp with ginger, garlic, thai basil and mushroom kabob
Classic beef kabob

Tuesday, August 17, 2010

Are Celebrity Chefs Good for Food?

Are Celebrity Chefs Good for Food?

Moderated by Jonathan Gold, LA Weekly Food Critic
 Chefs have always had a knack for fame — from Julia Child to Napoleon’s personal chef, who published lucrative cookbooks and invented the tall white chef’s hat. But today, thanks in part to the Food Network, several seasons of "Top Chef" and "Hell’s Kitchen," and a burgeoning foodie culture, chefs are full-fledged celebrities. Besides running top restaurants across the country, they publish enough books to overwhelm the shelves — and abilities — of most any home cook. They host TV shows that rely on outsized personality as much as inventive recipes. And they lend their names and talents to chain eateries and bottled grocery-store sauces. Are celebrity chefs over exposed and over extended, and how have they transformed food? Pulitzer Prize winning LA Weekly food critic Jonathan Gold visits Zócalo with a panel of star chefs — including Nancy Silverton of Mozza, "Top Chef" Season Two winner Ilan Hall, and "Top Chef Masters" star Susan Feniger of Street — to find out how famous foodies shape what we cook, how we eat, and the future of high cuisine. 
Skirball Cultural Center
2701 N. Sepulveda Boulevard
Los Angeles, CA 

Wednesday, July 21, 2010

Roasted Corn, Quinoa and Cumin Chicken Kabobs

Broiled garlic and cumin chicken kabob with roasted corn and pepper salad, and peach mango salsa

Black quinoa, roasted corn and pepper salad with mixed baby greens in a cilantro lime vinaigrette 

Why quinoa?
One cup of cooked quinoa has 15% fewer carbohydrates and 60% more protein than a comparable amount of brown rice; it also has 25% more fiber, which can help lower blood cholesterol.

Saturday, July 17, 2010

Tuesday, July 6, 2010

Colori Downtown Los Angeles

Colori is fab for home style Italian in a very casual setting, perfect for dining solo or with a group. Yes, it's noisy and not on a particularly nice street, but really worth it.

  Before opening Colori 3 yrs ago, Chef Luigi Barducci Contessi spent 15+ years at Ca Brea and before that he was at Locanda Veneta,  This may explain why Ca Brea has been so disappointing for the last few years, but lucky for downtown diners if they visit Colori. 
Seafood stew, a favorite of Colori regulars,  is not on the menu, but they will make it upon request with whatever seafood they have on hand.

429 W 8th St
Los AngelesCA 90014
213- 622-5950

Wednesday, June 23, 2010

Salad Season II

Grilled Japanese eggplant on a bed of gingered black lentils. Dressed with thyme, lemon juice, walnut oil and chopped walnuts    
Black & Blue, Broiled Steak Salad 
Filet mignon, avocado, marinated red onion and mushroom, steamed purple potatoes, carrots, 
black lentils, blue cheese crumbles on a bed of mixed greens. 
Lightly dressed with a fresh herb (thyme, rosemary) and red wine vinaigrette 

Tuesday, June 22, 2010

It's Salad Season!

 Lobster, black quinoa, 
avocado, early girl tomatoes and marinated red onion in a pomegranate vinaigrette 

Black bean, avocado, 
quinoa, artichoke hearts, roasted corn, grape tomato with Lime cilantro vinaigrette 

more salads here

Om Chef downtown L.A. enlightened omnivore clients will find all ingredients for these salads cleaned and chopped in labeled glass containers conveniently located in their refrigerator...making this dish qualify as 'fast food' the enlightened omnivore way

Asian Flavored Lobster Soup in Under 20 min

Begin with chicken stock preferably fresh homemade, or if you are short on time use Swansons low sodium chicken broth. Heat chicken stock with minced fresh garlic, ginger and fresh chili pepper to taste.While stock is heating up prep your veggies. Shown is a simple mix of thinly sliced crimini and shiitake mushroom, carrot, fresh lotus root,  fingerling potatoes, green onion and cilantro, and a couple of smallish lobster tails. Add spuds first, cook 5-6 minutes, add carrot, cook additional 2 minutes, add mushrooms, cook 2 minutes, add remaining ingredients cover and remove from heat. Finish soup with a splash of nam pla (fish sauce), and/or a little fresh lime juice.
Lobster was on hand for this dish, but most any seafood,  chicken and/or tofu would work just as well.
Soup allows for tremendous creativity, simply varying a few key seasoning ingredients can change it completely.  Replacing the cilantro, ginger, nam pla and lime juice with fennel, a little white wine, a pinch of saffron, fresh thyme, a swirl of EVOO and a strip of orange peel turns it into a heavenly Mediterranean soup needing nothing more than a baguette and someone to enjoy it with.....the fresh lotus root works beautifully in the Mediterranean version

Asian soups are an Om Chef favorite, I love the myriad of dried ingredients available, including dried lily buds,  shrimp, oysters, scallops, wood ear, black fungus, jujube, seaweeds, jellyfish, and  multiple kinds of fungi to name a few.

Om Chef downtown L.A. enlightened omnivore clients will find all ingredients for this dish cleaned and chopped in labeled glass containers conveniently located in their refrigerator...making this dish qualify as 'fast food' the enlightened omnivore way