For Angeli Caffe's Thursday night dinner menus, call 323-936-9086 or go to AngeliCaffe.com.
Carl Chu is the author of "Finding Chinese Food in Los Angeles: A Guide to Regional Chinese Cuisines, published by Crossbridge Publishing. He spoke about Cha for Tea which has two locations:
5720 E 7th StRecommended dishes include Basil Chicken (saut-ed chicken with basil and tea in the broth), Curry Chicken (made with jasmine tea leaves), boba, mango shaved ice, and seasonal teas.
4187 Campus Drive #M173
Suzanne Goin is the chef/owner of Lucques (8474 Melrose Ave, West Hollywood, 323-655-6277) and A.O.C. restaurants. A.O.C. (8022 W Third St, Los Angeles; 323-653-6359) has picnic baskets for Hollywood Bowl.
Sang Yoon is the owner of Father's Office bar, located at 1018 Montana Ave, Santa Monica (310-393-2337). The beers Sang spoke about are: Unibroue Eph-m-re:
5% alcohol. Belgian style white beer made with unmalted wheat. Tastes like Granny Smith apples". Sang likes to drink while eating popcorn.
Brewed by Kiuchi Brewery in Naka-gun, Ibaragi, Japan (Sake brewery) Tastes like roasted pears. Low in alcohol. Sang pairs this with dessert or French toast and fresh fruit.
Triple White Sage:
Craftsman Brewery, Pasadena. Belgian style. High malt, 9% alcohol. Good with poultry, sausages.
Anchor Steam Brewing San Francisco Dark color. Smells like toasted nuts. Perfect for BBQ. 6% alcohol.
Louisa Chu is a recently graduated cooking school student at Le Cordon Bleu in Paris.
These recipes are from Gourmet Magazine's July issue. Zanne Stewart is the director of the test kitchen there.
Thai-Spiced Watermelon Soup with Crabmeat
Serves 4 (first course)
Active time: 1 hr; Start to finish: 1 hr (3 hr, if serving chilled)
This light, spicy soup is delicious hot or chilled. The saut-ed aromatics turn the broth a rich red-orange, more reminiscent of tomato than watermelon. See if your guests can guess the main ingredient.
- 5 cups coarsely chopped, seeded watermelon (from a 4-lb piece, rind discarded)
- 1 fresh lemongrass stalk
- 3 Tablespoons finely chopped shallot
- 1 1/2 Tablespoons finely chopped peeled fresh ginger
- 1 Tablespoon finely chopped garlic
- 1 1/2 Tablespoons mild olive oil
- 1 small hot green chile such as Thai or Serrano, finely chopped (including seeds), or to taste
- 2 Tablespoons fresh lime juice, or to taste
- 3/4 tsp salt, or to taste
- 10 oz jumbo lump crabmeat (2 cups), picked over
- 1/4 cup finely chopped fresh cilantro
- 1 1/2 Tablespoons mild olive oil
- 1/4 tsp salt, or to taste
To make soup:
- Pur-e watermelon in a blender until smooth and transfer to a bowl. (Don' t wash blender.)
- Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.
- Cook lemongrass, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes. Add about one third of watermelon pur-e and simmer over moderate heat, stirring, 5 minutes.
- Remove watermelon mixture from heat, and transfer to blender along with chile, lime juice and salt, and blend until smooth (use caution when blending hot liquids).
- Add remaining watermelon pur-e and blend briefly. Season soup with more chile, lime juice, and salt if desired, blending if necessary.
- Pour soup through a sieve into a bowl, pressing on and discarding any solids.
- Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.
Toss crabmeat with cilantro, oil, and salt. Divide crab among 4 soup plates, mounding in center, and pour chilled or hot soup around it.
* Soup can be made 1 day ahead and chilled. Cover after 2 hours of chilling.
* Crabmeat can be picked over 1 day ahead and crab mixture can be prepared 1 hour before serving. Chill, covered.
Active time: 30 min; Start to finish: 4 hr (includes chilling)
This is a variation on the Sicilian classic gelo di melone, which is steeped with jasmine flowers. We substituted anise seeds but kept the traditional garnishes of chocolate shavings, pistachios, and whipped cream.
- 6 cups coarsely chopped seeded watermelon (from a 4 1/2-lb piece, rind discarded)
- 1/4 cup cornstarch
- 1/2 cup plus 1 tsp sugar
- 1 tsp anise seeds
- 2 tsps fresh lemon juice, or to taste
- 1/3 cup heavy cream
- Pur-e watermelon in a blender until smooth, then pour through a fine-mesh sieve into a 2-quart saucepan, pressing on pulp and then discarding any remaining solids.
- Ladle about 1/4 cup watermelon juice into a small bowl and stir in cornstarch until smooth.
- Bring remaining watermelon juice to a boil with 1/2 cup sugar and anise seeds, stirring until sugar is dissolved. Stir cornstarch mixture again, then whisk into boiling juice. Reduce heat and simmer, whisking occasionally, 3 minutes. Whisk in lemon juice.
- Pour pudding through cleaned sieve into a bowl, then transfer to a wide 1-quart serving dish or 6 (2/3-cup) ramekins and chill, uncovered, until cold, about 30 minutes. Cover loosely and chill until set, at least 3 hours.
- Just before serving, beat cream with remaining 1 teaspoon sugar in another bowl with an electric mixer until it just holds stiff peaks. Top pudding with whipped cream. Cook's note:
Pudding can be chilled up to 1 day.
Recipes by Shelley Wiseman, Gourmet Magazine