From Cheese to Chickens
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Nem Nuong Ninh Hoa
9016 Mission Dr
Take the Santa Monica (10) Fwy to the Rosemead Blvd exit, and go north to Mission Drive. The restaurant is on Mission, just across the street from the high school.
Featured dishes: Dac Biet (House Special charbroiled pork meatballs on skewers)
Also recommended: Charbroiled pork meatballs rolled with rice papers and shrimp roll (Nem Nuong Cuon voi Cha Ram Tom) and Bun Bo Hue (Central Vietnamese Beef Noodle Soup with Shank, Pig feet and blood).
4533 E Cesar Chavez Ave (1 block east of Ford St.)
East Los Angeles
Steaks and cucumber drinks.
Chris Pollan is the owner of the newly opened Cheese Store of Silverlake
3926-28 W Sunset Blvd
Los Angeles 90029
Allison MacLeod has made a 25-minute how-to video, demonstrating in very easy steps everything one needs to know about raising your own chickens/poultry. The video retails for $14, which includes shipping. Go to www.chickenvideo.com.
Hidden Chicken Quiche
There's no meat in this quiche, but chickens provide two very important ingredients.
PASTRY 1 1/2 cups plain flour
Rule of thumb: Good pies need bottom heat so that the crust isn't soggy. Bake them on the lowest shelf in your oven.
Preheat oven to 400F
- Brush single crust of rich pastry dough with 1 egg white and poke it all over (tiny pricks 1/2 inch apart, use a fork.)
- In 2 Tbsp butter, gently fry 1 cup finely minced greens (arrugala, dandelion, parsley or young chard) .
- Set aside.
- 1 1/2 cups milk
- 2 fresh eggs
- 1/4 teaspoon salt
- 1/2 teaspoon white pepper
- a grating of nutmeg
- Crumble 1/2 cup diced or grated cheese (Swiss, Cheddar, Monterey Jack, Colby, or grated hard cheese) into the pie pan, on top of the crust.
- Slowly pour the custard filling over the cheese. Place quiche on the bottom shelf in the oven, reduce heat to 375F and bake for 30 to 40 minutes, until the top is a golden brown and custard is partially set.
- Let cool to room temperature before serving.
-2003 ALLISON MacLEOD www.chickenvideo.com
Jean Francois Meteigner is the chef of La Cachette
10506 Santa Monica Boulevard
Los Angeles, CA 90025
Simple, Spice-Seared Black Cod w/ Ginger-Plum Sauce
For Spice mixture:
- 1 1/2 tsp chile powder
- 1 1/2 tsp paprika
- 1/2 tsp ground ginger
- 1/2 tsp Provencal herbs
- 1/2 tsp garlic powder
- 1/8 tsp cayenne pepper
- tiny pinch ground cumin
- tiny pinch curry powder
In a small saucepan, combine the plum sauce, soy sauce, ginger, shallot, garlic, chile flakes, stock and Worcestershire sauce. Stir together and bring to a boil over medium-high heat. Simmer for 5 minutes, and remove from the heat. Set aside. (If desired, the sauce may be prepared up to 2 days in advance. Cover and refrigerate; bring to a boil again before using.) Just before serving the sauce, stir in the lemon juice.
Preheat the oven to 375 degrees. Dust each side of each piece of fish with 1/4 tsp of the spice mixture, and season lightly with salt. Rub the seasonings in with your fingertips. Place a large cast-iron pan over high heat and add the oil and butter. When the butter has melted and is just beginning to brown, add the fish and saute for 2 1/2 to 3 minutes, until nicely browned. Turn the fish over and transfer the pan to the oven to finish cooking for 6 minutes, until firm and just opaque at the center.
Remove filets with a large spatula and pat them lightly with a paper towels to absorb some of the excess oil, then place on heated plates and spoon some of the sauce around the edges. If desired, scatter with diced mango or papaya.
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