Shrimp Salad called "Cooked Shrimp" on the menuJet Tila will be cooking at Evan's Thursday Night Dinner on October 21st. Call 323-936-9086 for details and reservations or go to www.AngeliCaffe.com
Stewed Pork Leg, called "German Pork Leg" on menu
Pork shank stewed in soy sauce, then smoked and deep fried
Grilled Pork Ball on stick with sweet chile sauce
Nigel Slater is the author of the memoir Toast: The Story of a Boy's Hunger, published by Harper Collins.
Norbert Wabnig is the owner of the Cheese Store of Beverly Hills (310-278-2855) at 419 North Beverly Drive in Beverly Hills. The Cheese Store carries a number of Trappist cheeses. Call the store to find out about special tastings.
Sang Yoon is the owner of Father's Office beer bar (310-393-2337) at 1018 Montana Avenue in Santa Monica.
Ecreamery.com allows you to create your own ice cream or gelato flavors.
EffortlessGourmet.com is a meal planning website developed by Carol Cotner Thompson, cooking teacher at the New School of Cooking. The site is free for the month of October.
Lemon Broccoli
Serves 4
- 2 lb broccoli, trimmed and cut into 3-inch pieces lengthwise
- 2 cloves garlic thinly sliced lengthwise
- 1/3 cup olive oil
- 2 Tablespoons lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
*Note: To blanch and shock, cook broccoli in a large pot of boiling, salted water until tender (about 3 minutes). Remove and immerse in a bowl of ice water.
Roasted Chicken with Bread Salad
Serves 4
- One 3-lb chicken
- 1 onion, diced
- 1 Tablespoon fresh rosemary
- 1 Tablespoon orange zest
- 1 clove garlic, smashed
- 4 cup cubed, crusty bread (This dish is especially nice with olive bread, but any Italian style crusty bread is good.)
- 1/2 cup currants
Sweet Potato Caramel Custard
Makes four 6-oz or six 4-oz servings
- 1/2 cup brown sugar
- 2 oz butter
- 1 large sweet potato, baked soft, cooled and peeled, or 1 cup canned yams
- 1 tsp vanilla
- 2 eggs
- 1 egg yolk
- 2 cups half-and-half
- 1/2 tsp ground Cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp salt
* Note: To make the simplest oven Bain Marie, place a dish towel in an ovenproof baking dish. Place filled custards on towel. Carefully pour about one inch of hot water around the custards being careful not to splash water into the custards.
Pear Salad
Serves 4
- 2 pears, thinly sliced
- 3 oz crumbled Gorgonzola cheese
- 1/2 cup toasted walnuts
- 2 cups baby greens
- 1 shallot, minced
- 2 Tablespoon raspberry or red wine vinegar
- 1 Tablespoon Dijon mustard
- 1/3 cup olive oil
- Pinch of salt
Pork Tenderloin with Apples and Thyme Sauce
Serves 4
- 1 tsp salt
- 1 tsp thyme
- 1/3 cup olive oil
- 4 shallots, peeled and quartered
- 1 large or 2 small pork tenderloins
- 2 granny smith apples, peeled, cut into eighths
- 1 Tablespoon sugar
- 1 cup chicken stock
Rosemary Roasted Carrots
Serves 4
- 2 lb carrots, peeled and cut into one inch pieces
- 1 tsp finely minced rosemary
- 1/3 cup olive oil
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
Fresh Ginger Date Cake
Makes one 9-inch cake
Cake:
- 2 Tablespoon fresh ginger
- 3/4 cup molasses
- 1 cup dates, pitted and chopped
- 1 cup sugar
- 1 cup peanut oil
- 2 1/2 cups flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup water
- 2 tsp baking soda
- 2 eggs, room temperature
- 2 cups whipping cream
- 1 tsp orange zest
- 1/4 cup powdered sugar
Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper. Whip the cream, orange zest and sugar until it holds soft peaks. Serve with cake.