French Delectables to California Cuisine

Recipes and information from Good Food, Saturdays at 11am on KCRW, 89.9fm

Carla Capalbo is an expert on travelling through Tuscany. She is the author of "The Food and Wine Lover's Companion to Tuscany" published by Chronicle Books.

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Kitty Keller is an importer of fine products from Europe.- You can find out more about her products and her company at http://www.klkellerimports.com.- You can also find some of the products she mentioned at Surfas restaurant supply, 8825 National Blvd Los Angeles (near the Helms Bakery complex.) or at www.surfasonline.com

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These recipes are from "Jeremiah Tower Cooks: 250 Recipes from an American Master" published by Stewart Tabori and Chang.

Cooked Fish Pillard w /Ginger, Garlic, & Tomatoes

fresh chilies, Chinese black beans and other ingredients, feel free to make

your own version.

snapper, sturgeon, seas bass, or albacore, no thicker than 1/4 inch

3 tablespoons butter

1 cup fish stock

2 ounces

3 cloves finely chopped garlic

2/3 cup chopped tomatoes, skinned & seeded

12 sprigs

salt, freshly ground black pepper

Preheat broiler or oven.

Pound fish slices until an even 1/8 inch thick

Put 4 heat-resistant plates in the oven or broiler until hot, remove and brush

each one with butter.

Season fish with salt, pepper and put one on each plate. Mix the fish stock,

ginger, garlic, tomatoes in a saute pan. Bring to a boil and cook 2 minutes.

Whisk the remaining butter into the sauce and pour it over the fish.

By the time you garnish the plates with cilantro , the fish will be done.

after the veggies have given up most of their flavor (otherwise the process won't work).

Leftover stock can be frozen for up to a month.

1 sprig fresh thyme or 1/2 tsp. Dried leaves

2 sprigs fresh parsley

1 sprig fresh tarragon or chervil, or 1/2 tsp. Dried leaves.

1/2 tsp salt

1 gallon water

1 cup dry white wine

away any blood from the backbone. Put celery, onion and herbs and salt in a pot. Add 1 cup water, cover and sweat the mixture over low heat for 10 minutes. Do not let any browning occur.

Add carcasses and remaining water. Bring to a boil over high heat, immediately-

lower the heat to a bare simmer. Stir the bones gently so that coagulated

albumin rises. Skim off any scum, avoiding veggies or herbs. Simmer uncovered

for 20 minutes.

Cover when cold and keep refrigerated or frozen until needed.

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These recipes are from "The Minimalist Cooks at Home: Recipes that Give you More Flavor from Fewer Ingredients in Less Time" published by Broadway Books.

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Stir-fried Noodles with Shrimp

6 sliced, stemmed dried black, shitake mushroom

12 ounces thin rice noodles

2 tbsp light oil, peanut, grapeseed, corn

1 tbsp minced garlic

12 ounces shrimp, peeled, bite size cut

1/2 tsp. Asian chile paste or crushed red pepper flakes

2 eggs lightly beaten

3 tbs soy sauce, or to taste

2 teaspoons sugar

stock (or water or mushroom-soaking liquid) as needed

salt optional

1 cup bean sprouts , optional

1/2 cup wash dried and torn basil leaves, preferably

Thai basil optional

boiling water.- Don't soak fresh mushrooms.

Put the noodles in a large bowl and cover them with hot water. Prepare the other ingredients. Drain

mushrooms when soft, approx. 10 minutes, reserve the liquid, trim and slice.

Put oil in large non-stick skillet on high heat stir in garlic, shrimp, stir for a minute, stir in chile.

Drain and add noodles, cook, stirring for a minute. Make a well in the center of the noodles and pour the eggs into the well. Scramble gradually integrating the eggs and noodles. Stir in soy sauce and sugar. If the noodles are clumpy, add liquid add liquid to separate and become saucy (not soupy) add salt to taste, then stir in bean sprouts and basil, turn off heat and serve.

sauce) or hoisin sauce.

SOUTHEAST ASIAN SHRIMP and GRAPEFRUIT SALAD

STIR-FRIED COCONUT NOODLES

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