Rose, Sour Cherries, Gluten-Free Girl, Preserving with Booze
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Jill Bernheimer, owner of Domaine LA, has an extensive inventory of rosé - roughly 40 unique bottles - in her Melrose Avenue store. She says that rosé pairs well with almost any food; plus, the price point is easy on the wallet. Fruit detective David Karp reveals a secret cache of sour cherries and Jonathan Gold enjoys the farm-to-table simplicity of Barnyard in Venice. Shauna James Ahern and Alex Talbot share their ideas for gluten-free flour blends, and Kevin West shares ideas for adding a splash of booze to your preserves. Author David Sedaris says he wants a lid on his pie but "wouldn't pay two cents for a tart." At the market, Laura Avery talks to DJ Olsen about his fried green tomato dish at Doughroom and farmer Debby Takikawa debuts her organic yellow corn.
Banner image: Montmorency tart cherries, grown by Circle C Ranch in Lake Hughes and used for pies and preserves, at the Hollywood farmers’ market, June 10, 2012 Photo: © David Karp
Market Report ()
DJ Olsen partnered with Eddie Hah on the menu at The Doughroom, a new restaurant on Overland Avenue near Palms Boulevard. He is excited about the fried green tomato he serves with herbed ricotta, tomato jam and chow-chow, a type of pickle slaw popularized in the south.
Debby Takikawa and her husband Shu own The Garden Of... in Santa Ynez. This is the first week that they have their organic yellow corn at the Wednesday Santa Monica Farmers Market. You can also find them at the Sunday Mar Vista Market
A Barnyard You Wouldn’t Mind Eating In ()
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Barnyard, a relative newcomer in Venice, helmed by chef Jesse Barber. He describes the food as "deceptively simple" and recommends the risotto alla pilota, braised octopus, the burger, French fries and the sticky toffee dessert.
1715 Pacific Avenue
Venice, CA 90291
All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.
How to Eat Gluten-Free (and well) Every Day ()
Shauna James Ahern's latest book is Gluten-Free Girl Every Day. In the book she shares several master flour mixes for various baked goods from a sandwich bread flour mix to a cake mix. She recommends pre-mixing large batches of the flour so that you don’t have to blend the ingredients every time you want to bake cookies.
For gluten-free pasta, she recommends Jovial brown rice gluten-free pasta from Italy. She also included a fresh pasta recipe in her cookbook. You can find her Gluten Free Apple Pie recipe on the Good Food blog.
Gluten-Free Pasta from Scratch ()
Alex Talbot and Aki Kamozowa are the duo behind the blog Ideas in Food and a book of the same name. One his Talbot's favorite toys is is Arcobaleno pasta extruder. He was inspired to make gluten-free fresh pasta after reading a review of Thomas Keller's Cup4Cup flour.
Find a recipe for his "What Iif Flour" mix here.
A Secret Cache of Sour Cherries ()
David Karp is a pomologist with UC Riverside and he writes the Market Watch column for the Los Angeles Times Food section. This week he shares his knowledge of the prized sour cherry. There are hardly any sour cherries grown in California, but a large crop from Utah will flood Southern California markets for the next two weeks. Look for them in Persian markets on Westwood Boulevard.
How to Incorporate Booze into Your Preserves ()
Find a recipe for Bramble Berry Jam with Wine on the Good Food blog.
Rose, the Perfect Food-Pairing Wine ()
Jill Bernheimer owns Domaine LA on Melrose Avenue between Highland and La Brea. She carries roughly 40 unique bottles of rosé this time of year. She explains that rosé is the perfect food pairing wine, especially for spicy food, lighter fare and even for harder to pair vegetables like asparagus and artichokes. Also, the price point is approachable with great bottles in the $10 to $20 range.
Check out the Good Food blog for her picks for the best rosés from 2012 and swing by Domaine LA for her rosé tasting, Sunday July 21, from 2 to 5pm.
David Sedaris Likes a Lid on His Pie ()
KCRW's Bookworm host Michael Silverblatt interviews David Sedaris about his favorite type of pie. Sedaris is mostly a fan of berry pies, but says he only loves pies with lids, no tarts. Hear the full interview here and listen to Silverblatt's Bookworm interview here.
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