Mexican Lunch, French Tubers, Raw Milk, Storing Produce, Cooking for One
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Jonathan Gold spoke about El Abaje-o restaurant at 4515 Ingelwood Blvd in Culver City.
Chile verde burrito
Organic Pastures Dairy
You can find more information about ExtraLife Produce Preserver at www.extralifeclub.com.
Jean Francois Meteigner is the chef/owner of La Cachette at 10506 Santa Monica Boulevard Los Angeles; 310-470-4992.
The following recipes are from Joyce Goldstein's Solo Suppers: Simple Delicious Meals to Cook for Yourself, published by Chronicle Books.
This is my house "ketchup." Ever since I first tasted romesco sauce in Barcelona, many years ago, I have been in love with its smoky, nutty richness. I would never want to be without it as it elevates every thing it touches.
A word about piment-n de La Vera. It is Spanish paprika, but the peppers have been dried over a hardwood fire so the paprika has a smoky undertone. It really makes the sauce sing. You can use a mixture of sweet and hot Hungarian paprikas, but the finished romesco sauce will lack that smoky nuance. It also complements broiled or saut-ed shrimp, saut-ed scallops, or fried or broiled fish, and can be smeared liberally over broiled or pan-seared lamb chops.
Makes about 2 cups
- 2 medium-size Ancho chiles or 1 rounded tsp Ancho chile powder
- 1 cup almonds or hazelnuts (or a combination), toasted
- 4 large cloves garlic, minced
- 1 large red bell pepper, roasted, peeled, seeded and chopped
- 1 cup peeled, seeded and diced tomato, fresh or canned, or 2 Tablespoons tomato paste
- 1 Tablespoon sweet piment-n or sweet paprika
- 1/2 tsp hot piment-n or Cayenne pepper, or more to taste
- 3 Tablespoons red wine vinegar
- 1 tsp salt
- 3/4 cup extra virgin olive oil, preferably Spanish
Romesco Mayonnaise: In a small bowl, whisk together about 1/4 cup mayonnaise and 1/2 cup romesco. Adjust the seasoning, as you may want more salt or a bit more acidity. Add the mayonnaise to a fish soup as you might add a dollop of rouille or aioli, or serve it as a dip for fried potatoes, grilled or steamed asparagus, green beans, cooked beets, artichokes or hard-boiled eggs. It also can be used as a spread for sandwiches, or tossed with cooked chicken or shrimp for a salad. The mayonnaise keeps for about 3 weeks in the refrigerator.
Romesco Vinaigrette: Thin 1/2 cup romesco with 1/4 cup olive oil and 2 tablespoons red wine or sherry vinegar. Serve over salad greens and chunks of tuna or shellfish, hard boiled eggs, green beans and potatoes. The vinaigrette will keep for a week.
Poached Salmon with Tarragon, Mushrooms and Cream
Because salmon is so easy to cook at home, I almost never order it in restaurants. When I want an elegant salmon supper, however, this is the recipe I return to over and over again. It combines three of my favorite ingredients, fresh tarragon, saut-ed mushrooms, and salmon. If I don't have an open bottle of white wine on hand, I use dry white vermouth which is shelf-stable.
- 2 Tablespoons unsalted butter
- 1/4 lb fresh mushrooms, wiped clean and sliced
- Salt and freshly ground black pepper
- 1 1/2 cups dry white wine, dry white vermouth, or part wine and part water
- One 6-oz salmon fillet, skinned
- 1/3 cup heavy cream
- 1 Tablespoon chopped fresh tarragon, plus more for garnish
Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover the pan, and poach gently over low heat or until salmon tests done when checked at knife point, about 8 to 10 minutes. Remove the salmon from poaching liquid with a slotted skimmer and set aside on a warmed plate; keep warm.
Add the cream and 1 tablespoon tarragon to the poaching liquid and reduce over high heat to a slightly syrupy sauce. Add the mushrooms and warm through. Spoon the sauce over the salmon. Garnish with a bit more tarragon.
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