Turn Leftovers into Soups; Fish of the Future; French Pastries

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Resources and recipes from today's edition of Good Food:

Food scientist Harold McGee is the author of the newly updated On Food and Cooking: The Science and Lore of the Kitchen, published by Scribner.

Jonathan Gold is the restaurant writer for the LA Weekly and writes for Gourmet magazine. He spoke about: Torafuku (rice restaurant), at 10914 W Pico Blvd, West Los Angeles. 310-470-0014
Dishes: marinated cod roe, mackerel, fresh tofu.
Dinner is expensive, $80 per person and reservations are recommended.
Lunch is a great value: $10/person for Bento lunch. Includes pork cutlets and other Japanese specialties.

Clifford Wright is the author of many books including Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Goulash, Chowder, and Much More.

Wellfleet Oyster Stew
An oyster stew is a typical dish on Cape Cod, but to make something so simple properly (it is often abused--either too creamy, or too thick) you must pay attention to the ingredients and method. The oysters should be briny and freshly shucked. Wellfleet oysters are ideal, but those from Cotuit or Harwichport are fine, too. Originally, people had access to raw fresh dairy milk and the milk was richer. Today milk is quite watered down and processed so this recipe tries to adjust for that fact. And don't skimp on the oysters. As one cook once wrote: the reason you use white pepper in this stew is to keep the kids from trying to pick out all the specks of black pepper as the oyster stew cools. Oyster stew is traditionally served with oyster crackers in Wellfleet.

  • 6 Tablespoons unsalted butter
  • 4 cups freshly shucked oysters (about 10 lbs oysters)
  • 3 1/4 cups half-and-half mixed with 3/4 cup heavy cream or 4 cups whole creamery milk
  • Salt and freshly ground white pepper
In a 3-quart saucepan, melt the butter over medium heat and add the oysters, cooking them until their edges begin to curl, about 4 minutes. Pour in the half-and-half and cream or milk and cook until it begins to bubble on the edges and is well heated, about another 4 to 5 minutes. Season with salt and pepper and serve immediately with homemade oyster crackers.
Makes 4 generous servings.

Jeff Morgenthal is the sommelier at Enoteca Drago wine bar, 410 North Ca-on Drive in Beverly Hills. 310-786-8236. His website is www.JeffsWineFollies.com. Jeff talked about Australian wines like Shirazz. He likes Rosemount Estates from the Hunter Valley. He also says that Proseco (Italian sparkling wine) with cheese is a nice celebration of life.

Sharon Lovejoy is a gardener and author of books such as Trowel & Error: Over 700 Shortcuts, Tips & Remedies for the Gardener and Roots, Shoots, Buckets & Boots: Gardening Together With Children, published by Workman.

South Pasadena Savory Rub

  • 1/2 tsp dried lavender blossoms
  • 1 tsp dried rosemary needles, chopped fine
  • 1 tsp lemon verbena leaves, chopped fine
  • 1/2 tsp oregano leaves, chopped fine
  • 1/2 tsp white pepper
  • 1 Tablespoon Malden's sea salt
  • 1 Tablespoon coarse sea salt
Blend all ingredients together and store in an airtight container. Use as a rub on pork, beef, lamb, or sprinkle on potatoes. I like to coat my meat dishes, sear them over high heat and finish the meat in the oven.

Highland Park Lemon Salt

  • 1 Tablespoon dried zest of Meyer lemon
  • 1 Tablespoon dried lemon verbena leaves (chopped fine)
  • 2 Tablespoons Malden's sea salt
Blend all ingredients together and store in an airtight container. Use paringly on salads, potatoes, rice, chicken, dips.

Michelle Meyer is the owner of the brand new Boule Patisserie at 420 N La Cienega, Los Angeles. 310-289-9977. They are open from Wednesday - Sunday, 7am to 7pm.