On Monday, February 23 (6:30pm), the Los Angeles Chapter of the American Institute of Wine & Food presents Braising: The Latest Restaurant Trend at Mimosa, 8009 Beverly Boulevard, Los Angeles. Chef Jean Pierre Bosc braises with Staub cookware. Admission is $60 for members, $75 for non members. For information and reservations, go online or call Roberta Mitchell at 818-902-3724.
Dr. Roland Griffiths is a professor of neuroscience at Johns Hopkins University School of Medicine. Here's more on his research into caffeine.
Jet Tila is a cooking teacher and private chef.
Green Curry Paste
10 Green Thai or Serrano Chiles
1 stalk lemongrass, chopped
1 Tablespoon Kaffir lime rind, chopped
1-inch piece of galanga
1 Tablespoon cilantro, roots or stems
2 garlic cloves, chopped
3 shallots, peeled and chopped
1 tsp coriander seeds, toasted
1/2 tsp cumin
1 tsp shrimp paste
Panang Curry
Active Work time is 15 minutes.
Total preparation time is 1 hour.
4-6 Tablespoons Panang curry paste
6-8 Kaffir lime leaves
6 cups coconut milk
1 - - 2 lbs chicken breast, thinlu sliced
- cup Thai sweet basil (whole with stems)
1 cup bamboo shoots, sliced
2 tsps fish sauce
1 tsp sugar
1 Tablespoon tamarind paste
- cup brown onion, thinly sliced
- cup red bell pepper, to garnish
Thai curry is very different from its Indian counterpart. Some Thai curries do not contain curry power at all. Thai curry is a combination of many ingredients that have been processed into a paste. All curry bases begin with lemongrass, shallots, garlic, and onion. The additional ingredients added to the base will determine the type of curry made. For instance, adding ripe red chilies will make Red curry paste. The addition of Masamun chilies will make Masamun curry paste.
Apply this recipe to any type of curry you like. If you like your food really spicy, try adding dried chili or whole fresh chilies. Get as creative as you want! Curry is a simple hearty dish; get as simple or complex with it as you want. As always, practice makes perfect.
Masamun Curry
Active Work time is 15 minutes.
Total preparation time is 1 hour.
4-6 Tablespoons Masamun curry paste
6-8 Kaffir lime leaves
6 cups coconut milk
1 - - 2 lbs beef flank, thinly sliced
- cup Thai sweet basil (whole with stems)
2 tsps fish sauce
1 tsp sugar
1 Tablespoon tamarind paste
1 15-oz can baby corn
1 medium Japanese eggplant, cut into slices
- small brown onion, thinly sliced
- red bell pepper, to garnish
Prik King
Active Work time is 15 minutes.
Total preparation time is 30 minutes.
2-3 Tablespoons vegetable oil
4 garlic cloves, minced
2 Tbsps Prik King curry paste
4-6 Kaffir lime leaves, finely chopped (optional)
4 cups Chinese long beans, trimmed and cut into 3- sections
2 lbs pork butt, cut into 1/2- slices
3 Tablespoons fish sauce
- red bell peppers, chopped
2-3 Tablespoons sugar
1 tsp white pepper
Roast Duck Red Curry
Active Work time is 15 minutes.
Total preparation time is 1 hour.
4-6 Tablespoons red curry paste
6-8 Kaffir lime leaves
6 cups coconut milk
1 - - 2 lbs Chinese roast duck, chopped
- cup Thai sweet basil (whole with stems)
2 tsp fish sauce
1 tsp sugar
1 Tablespoon tamarind paste
- cup brown onion, thinly sliced
- cup red bell pepper, to garnish
Suzanne Dunaway is the founder and baker of Buona Forchetta Handmade Breads. Her latest book, Rome at Home, published by Broadway Books, will be out in March.
Lentil Soup Lebrun
Serves 4 to 6
This recipe from Rico Lebrun-s widow, Constance, is a hearty dish for an informal dinner party, especially in winter. Serve a nice salad and dessert, and dinner is done.
1 package lentils
Cold water to cover 1" above level of lentils
1 small onion, chopped fine
1 tsp salt
Fresh pepper
Tiny piece of bay leaf, about - inch
Meatballs
1 lb ground lamb
4 cloves garlic, minced
- cup pine nuts
- cup raisins
2 Tablespoons Parmigiano-Reggiano
Salt and pepper to taste
2 egg yolks or 1 egg
*****
4 Tablespoons extra virgin olive oil
4 cups beef or chicken stock
*****
1 - pounds fresh baby spinach leaves
4 cloves garlic, minced
Parmigiano-Reggiano
Cassoulet
Serves 8
The cassoulet I know contains a preserved goose or duck meat, but there are cassoulets in France which have neither, and use only pork or lamb or a combination of the two. The dish is cooked very slowly so that the meat literally melts on your fork, and be aware that this is not a dish for a delicate stomach! It will, however, keep you warm through the winter until lighter fare appears.
First you will need a confit of duck.
For the confit:
2 cups duck fat, obtained by roasting 2 ducks for another meal and reserving the fat they throw off during cooking, strained (or buy prepared confit at specialty shops)
*****
2 Tablespoons extra virgin olive oil
1 small onion, minced
3 cloves garlic, minced
- lb pork salt pork
- lb bacon, in one piece if possible
1 small sprig of fresh thyme
1 tsp salt
- tsp fresh ground pepper
1 lb small white beans (Great Northern are good, or French white beans found in specialty shops, soaked in cold water overnight)
1 cup white wine
******
2 Tablespoons extra virgin olive oil or duck fat
1 lb lean pork roast, cut into cubes
- lb sausage, cut into 1-inch pieces
Splash of dry vermouth
******
Breadcrumbs
Chef Gaetano's restaurant is La Dolce Vita