Sticky date-apricot-raisin haroset with the aroma of juicy oranges, mild whitefish drowned in caramelized onions and drenched in a mustardy shallot vinaigrette. Classic Angeli garlic-rosemary-lemon chicken and a spring veg “mazzagna”. It sounds like Angeli Passover to me. I have really missed making this special dinner so I’m thrilled that The Skirball asked me to collaborate with their chef Sean Sheridan. Please come. I’d love to see you.
Take two umami powerhouses and wed them with moist heat and you get a dish of extreme simplicity that’s astonishingly flavorful. Sonoko Sakai is a Japanese friend who is a gifted teacher. Listen to her talk about making Dashi here. Change Up: Because I’m lucky and live in SoCal I had some purple carrots in the fridge. So I initially thought that the purple of the carrots would look striking against the pale celadon of the celery. But then I realized that the color would bleed off the carrots and might tint the celery and/or make an interesting broth. You could add herbs or chopped carrot tops for flavor or julienne of orange carrots. As for the Dashi Vinaigrette, you could always add a bit of miso for sweetness or gochujang or sriracha for heat. Also, I don’t know about you, but that photo of the raw celery and Continue reading »
I’ve been intrigued by the gluten free mix Cup 4 Cup for awhile. It’s a collaboration between famed Chef Thomas Keller and Chef Lena Kwak. Chef Kwak created the mix when she worked as the Research & Development Chef for the French Laundry in Yountville, CA. It’s expensive. I paid $19.95 at Sur la Table for a 3 lb bag. I was curious to see what results would come of a product with such an impressive pedigree. I don’t bake gluten free often enough to want to spend time making my own mix (for now). Ergo the decision to lay down a $20 for (hopefully) instant gratification. Admittedly I chose a recipe that only benefits from a lack of gluten. Shortbreads have a lovely sandy texture that only exists because the amount of fat tames the gluten in wheat flour. But, baby steps, right? I threw the cookie together in a few Continue reading »