The Public Kitchen

11 Delicious Marshmallow Pictures

2011-08-30T18:22:04Z

How do you like your marshmallows? Today, on National Toasted Marshmallow Day, we bring you an assortment of pictures depicting all the ways to eat this gooey snack. Whether you like them slightly toasted, completely on fire, or sandwiched between other treats (or if you prefer marshmallow art), here are the 11 best toasted marshmallow pics found on Flickr!

Image by Flickr user SliceOfChic, used under a Creative Commons License.

Image by Flickr user Terriko, used under a Creative Commons License.

Image by Flickr user gitsul, used under a Creative Commons License.

Image by Flickr user jillmotts, used under a Creative Commons License.

Image by Flickr user jensteele, used under a Creative Commons License.

Image by Flickr user JustyCinMD, used under a Creative Commons License.

Image by Flickr user jamieanne, used under a Creative Commons License.

Image by Flickr user Leslie Kalohi / nevercoolinschool.com, used under a Creative Commons License.

Image by Flickr user newwavegurly, used under a Creative Commons License.

Image by Flickr user MookieLuv, used under a Creative Commons License.

Image by Flickr user panavatar, used under a Creative Commons License.

PHOTO GALLERY: Banana Split Day!

2011-08-25T16:30:38Z

In honor of National Banana Split Day we bring you the best-looking banana splits around! (On Flickr, that is.) Nothing says summer more than this cherry-topped, ice cream dream boat. Whether it's a traditional split, astronaut style or a deconstructed dish with banana bread, these pictures will have you craving the chocolate, vanilla and strawberry combo.

Image by Flickr user naevus, used under a Creative Commons License.

]]> Image by Flickr user megpi, used under a Creative Commons License.

Image by Flickr user Kevin H, used under a Creative Commons License.

Image by Flickr user Sifu Renka, used under a Creative Commons License.

Image by Flickr user mhaithaca, used under a Creative Commons License.

Image by Flickr user Edward Allen L. Lim, used under a Creative Commons License.

Image by Flickr user 00dann, used under a Creative Commons License.

Image by Flickr user norwichnuts, used under a Creative Commons License.

Image by Flickr user stacey.d, used under a Creative Commons License.

Image by Flickr user GianCayetano, used under a Creative Commons License.

Where can we find the best banana split in Los Angeles?

Summer Cool Down: Ann Kirk's Buttermilk Panna Cotta

2011-08-23T16:30:00Z

There are many reasons to love West Hollywood's Dominick's and Little Dom's in Los Feliz: chef Brandon Boudet's homey, often seasonal American and Italian menus; straightforward, hand-crafted cocktails; those Sunday and Monday $15 dinners (with $12 bottles of house wine); and the effortless come-as-you-are vibe that draws a great crowd night after night.

Of course, anyone would be remiss not to order dessert at either restaurant. The comforting cakes, gelato and fruit tarts from pastry chef Ann Kirk are reason enough to go.

]]> Kirk has been a sweet tooth for as long she can remember, from days in the kitchen with her mom to her travels in Italy. She worked with chefs at Lucques, La Terza and Literati 2 before taking over pastry duties for Dominick's, Little Dom's and 101 Coffee Shop, so it's no surprise her desserts veer towards rustic, highlighting the best of what's in season.

It's the simplicity that we enjoy most. Her panna cotta is one of the best in town, whether it's flavored (choocolate), served in a jar (you can get it to go at The Deli at Little Dom's), or simply topped with fresh fruit. Right now, we're pretty partial to the buttermilk panna cotta topped with moscato granita at Little Dom's; it's creamy and cool, just sweet enough, and the perfect vehicle for a little fresh fruit.

"Peaches and berries are at the height of season and prove to be the perfect accompaniment to the light, creamy, and slightly tangy buttermilk panna cotta," says Kirk. "And the moscato d'asti has peach notes that pair well, and as a granita it adds a refreshing, icy cold crunch."

She calls it a dressed up version of the classic "peaches 'n cream." We call it delicious. Here's the recipe:

Little Dom's Buttermilk Panna Cotta with Granita and Fruit
Recipe adapted from Ann Kirk
Makes about 6 servings

Panna Cotta
2 tablespoons cold water
1 ½ teaspoon gelatin
1 ¼ cup heavy cream
2/3 cup sugar
1 ¾ cup buttermilk

1. In a small glass or metal bowl, sprinkle the gelatin over the cold water and let it soften. Meanwhile, in a small pot, combine the heavy cream and sugar and bring to a boil. As soon as it comes to a boil, remove from heat.

2. Place the bowl of gelatin over pot of hot water until it liquefies. Remove from heat and add to cream mixture, whisking well to combine. Whisk in the buttermilk. Strain the mixture through a fine sieve, and pour about 1/2 cup into cups or molds.

Moscato Granita + Fruit
1 cup moscato d'Asti (Kirk recommends Sori del Re, Moscato d'Asti)
2 tablespoons plus 2 teaspoons sugar
4 teaspoons cold water
1 peach, thinly sliced
1 cup mixed berries (strawberries, blackberries, raspberries, blueberries)

In a metal bowl (or container, but a metal bowl will help it freeze faster), combine the moscato, sugar and water and whisk well. Put bowl or container in freezer. Once frozen, "shave" the granite using the tines of a fork.

In a small bowl, combine the peach slices, berries and sugar. Let macerate for a few minutes. To serve: Unmold the panna cotta onto a cold plate, top with a spoonful of granita, and serve fruit on the side.

[CLOSED] Win Two Tickets to The Taste

2011-08-22T19:58:43Z

One lucky, food-loving KCET Food reader will receive a pair of tickets to The Taste's "Secrets from the Kitchen & Cellar," held September 3rd in Beverly Hills.

The Taste is a four-day festival of food and wine presented by the Los Angeles Times and Food & Wine magazine. Events held around town will include panel discussions, food truck lots, cooking demonstrations and wine tastings. [The contest is now closed.]

]]> Secrets from the Kitchen & Cellar, held in the old Robinson's-May parking lot on Wilshire Boulevard, will include demonstrations and tastings by Scott Conant, Michael Voltaggio, Celestino Drago, Claire Robinson and Aarti Sequeira; a live interview of Ludo and Krissy Lefebvre by Russ Parsons; two different wine seminars; and over 60 food and drink stalls offering unlimited samples. You won't go home hungry!

We're giving away a pair of tickets - a $300 value - to one gourmet reader. Leave a comment here (deadline: Sunday, August 28th, 2011) telling us about the one simple dish you never learned to master, from bread to tomato sauce to roasted chicken. We'll choose one of you to attend the festival and drown your culinary sorrows in world-class food and drink. Tell us your tales of kitchen woe below!

Olive Oil Makes Everything Better, Including This Tart From Fig + Olive

2011-08-08T19:33:24Z

I heard somewhere that August was National Olive Oil month, but I'm not exactly sure that's true. It did, however, get me thinking about Fig + Olive, the super fashionable new restaurant in West Hollywood.

The place is mammoth by restaurant standards, with olive trees in the main dining room, an olive oil tasting bar in the front, and a large patio. But one look around, and you'll realize it's all about the olive oil here.

]]> Owner Laurent Halasz, who brought the Mediterranean-inspired spot to L.A. from New York, considers it an "olive-oil oasis," where even the desserts are made with the good-for-you fat instead of butter. It makes sense: Olive oil has long been considered one of the healthiest cooking oils, the centerpiece to Mediterranean diets. But there are so many different kinds, each taking on the characteristics of its region and farm, much like wine. That's why it's so good to use beyond your vinaigrette.

"Olive oil brings richness to dishes without unhealthy fats like cream and butter," says Halasz. "And so much flavor, from a ripe and sweet olive oil from the coastal region of Nice, to an assertive and peppery Tuscan oil, to the green and herbal Spanish oils."

You can even taste the difference at the restaurant: Get a flight at the tasting bar--there are more than 30 to taste and buy for home.

Olive oil is used in just about every dish on the Fig + Olive menu, which always features something seasonal. Right now, chef Pascal Lorange is making great use of our local figs and heirloom tomatoes on a simple tart. It's a great dish to start with at the restaurant, but super easy to make at home, too. Here's the recipe:

Fig & Gorgonzola Tartlet
Recipe adapted from Pascal Lorange, Fig & Olive
Makes 4 servings

1 sheet fresh or frozen puff pastry, thawed
½ cup diced scallions
4 heirloom tomatoes, cut into wedges
8 fresh figs, quartered
8 ounces gorgonzola cheese
2 ounces chopped walnuts
1 teaspoon fleur de sel
1 teaspoon freshly ground pepper
2 tablespoons olive oil

Preheat oven to 400°. Roll out puff pastry and cut four 6-inch circles out of it (use a the rim of a bowl as a guide, if necessary). Using a fork, poke a few shallow holes in the pastry, and place the circles on a well-greased baking sheet. Sprinkle the rounds with the scallions, and arrange the tomatoes and figs evenly around the tarts. Top with salt, pepper, walnuts and cheese, and drizzle each with olive oil. Bake for 15 minutes or until the cheese is melted and the tarts are golden brown. Serve immediately.

Summer Grilling: Go With Suzanne Goin's Pork Burgers

2011-07-28T19:50:26Z

It's no secret that Suzanne Goin knows her way around a summer menu. At Lucques, dishes change with each season--each week--depending on what she and her chefs find at the farmers' markets. There might be soft shell crabs with sweet corn, or ricotta dumplings with summer squash, among other things. She and business partner Caroline Styne love summer so much, they even throw a barbecue at the restaurant, which sells out every year.

In the Larder at Tavern, Goin offers new dishes to take home for a picnic or barbecue--buttermilk fried chicken; corn salad with avocado and lime; watermelon salad with feta; faro tabbouleh with summer vegetables. Not to mention the great sandwiches already on the menu (I'm a sucker for the tuna with black olives and egg).

So it's no surprise that when it comes to the quintessential summer dish--burgers on the grill--Goin's first inclination is to go classic.

]]> "I love a beef burger, grass-fed meat, grilled and topped with red onion, super-ripe beefsteak tomato, avocado, bacon and lettuce," she says. "And I must have ketchup! I know it's not cool, and maybe it's just a childhood palate thing, but I HAVE to have ketchup."

A simple burger is a thing of beauty, but the one she serves at Tavern is hard to beat. The triple-pork burger--ground pork, chorizo and bacon--is topped with melted Manchego cheese, house-made aioli and romesco sauce. Goin describes it best: "It's just smoky, fatty, juicy, dripping-down-your-chin delicious."

The woman does not lie: This is an impressive burger. It takes a little more preparation than just throwing a good beef burger on the grill, but it's worth the effort. We've omitted the romesco sauce here for length, but you should definitely try making your own aioli. It's so much better than regular mayo.

Grilled Pork Burgers with Aoili
Recipe adapted from Suzanne Goin
Makes 6 burgers

1 ½ teaspoons cumin seeds
3 tablespoons extra-virgin olive oil, plus more for grilling
½ cup diced shallots
1 tablespoon minced garlic
1 tablespoon thyme leaves
2 chiles de arbol, thinly sliced on the bias
2 pounds ground pork
¼ pound fresh Mexican chorizo, casing removed
3 ounces applewood-smoked bacon, finely diced
2 tablespoons chopped flat-leaf parsley
6 slices Manchego cheese
6 brioche or other good burger buns
Aioli (recipe follows)
2 ounces arugula
Kosher salt and freshly ground black pepper

1. In a medium pan, toast the cumin seeds over medium heat a few minutes, until the seeds release their aroma and darken slightly. Pound the seeds in a mortar or spice grinder until coarsely ground. Return the pan to the stove over high heat for 1 minute. Add the olive oil and shallots. Turn the heat down to medium-low, and cook a few minutes, stirring once or twice, until the shallots start to soften. Add the garlic, thyme, cumin, and sliced chile. Season with 1/4 teaspoon salt and a few grindings of black pepper, and cook 3 to 4 minutes, until the shallots become translucent. Set aside to cool.

2. In a large bowl, use your hands to combine the ground pork, chorizo, bacon, shallot mixture, and parsley, being careful not to over mix the meat. Season with 1 ¼ teaspoons salt and lots of freshly ground black pepper. Shape the meat into six 6-ounce patties. Chill in the refrigerator if not using right away. Let the burgers return to room temperature before grilling.

3. Light the grill 30 minutes before cooking. Brush the pork burgers with olive oil, and grill them 3 to 4 minutes on the first side, until they're nicely another 3 minutes or so, until the pork is just cooked through. (It should still be slightly pink in the center.) Slice the buns in half, brush them with olive oil, and toast them on the grill, cut side down, for a minute or so, until they're lightly browned.

4. Spread both sides of the buns with aioli. Place a burger on the bottom half of each bun. Top with cheese, place some arugula leaves on top, and finish with the top half of the bun.

Aioli

1 extra-large egg yolk
½ cup grapeseed oil
½ cup extra-virgin olive oil
1 small clove garlic
½ lemon, for juicing
Pinch cayenne pepper
Kosher salt

1. Place the yolk in a stainless steel bowl. Begin whisking in the grapeseed oil drop by drop. Once the mixture has thickened and emulsified, you can whisk in the remaining grapeseed and olive oils in a slow steady stream. If the mixture gets too thick, add a drop or two of water.

2. Pound the garlic with ¼ teaspoon salt with a mortar and pestle. Whisk the garlic paste into the aioli. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne. Taste for balance and seasoning. If the aioli seems thick and gloppy, thin it with a little water. In addition to thinning the aioli, this will also make it creamier.

Don't Be a Fool: Make Mezze's Heirloom Bean Foul

2011-07-22T17:17:17Z

While you can get a bowl of tabouli and great shawarma at West Hollywood's new Mezze, chef Micah Wexler is quick to point out that his isn't a Middle Eastern restaurant.

"We're a California restaurant first and foremost," he says. "Ninety-five percent of the ingredients on the menu are grown here. But then we infuse these great ingredients with other unique flavors and spices. It's our modern interpretation of these traditional dishes."

]]> That means you'll get a bite of green garlic, almonds and salty bits of pancetta in the tabouli, and the shawarma is actually crisp shreds of brisket tucked into soft mini house-made pita pockets with pickled vegetables. There are flatbreads topped with spicy merguez sausage, or with green cauliflower (romanesco), feta and raisins; Moroccan-spiced chicken wings; and some of the best chopped chicken liver in town (with a fresh-baked mini challa, to boot).

The menu is filled with mostly small, shareable plates--the place is called Mezze, after all--but you can also get roast chicken spiced with za' atar and cooked in the wood-burning oven, or even a good steak, albeit one with a zesty chermoula sauce. You'll recognize the dishes, but the flavors might be new.

But you also might find something you're not familiar with. We were excited to try heirloom bean foul (pronounced "fool"), a creamy bean dip inspired by an Egyptian breakfast dish usually made with fava beans. At the restaurant, Wexler combines mashed fava, cannellini, cranberry and flageolet beans with whole ones, and tops the dip with a fresh, lemon-scented celery and parsley leaf salad. That and a side of warm pita are all you need.

The chef created a simpler version for us. Try making it at home--it could easily replace hummus for your next gathering.

Heirloom Bean Foul
Recipe adapted from Micha Wexler, Mezze
Makes approximately 2 ½ cups

1 cup dried cranberry beans
1 cup dried fava beans
4 cups chicken stock or water
1 medium carrot, cut into four large pieces
1 medium onion, quartered
1 celery stalk, cut into four large pieces
4 tablespoons tahini paste
1 clove garlic, grated
½ teaspoon chopped preserved lemon
1/3 cup extra virgin olive oil
Salt to taste
4 tablespoons fresh lemon juice (two lemons)
2 tablespoons fresh parsley leaves
2 tablespoons fresh celery leaves
¼ fresh fava beans (shelled, blanched and peeled; optional)

1. In two separate containers, soak cranberry beans and dried fava beans in cold water overnight. Drain. In two separate pots, cook the beans in 2 cups of stock or water (each), and divide the carrots, onion and celery and add to each pot. Simmer until the beans are tender, and strain reserving the liquid. Removing the vegetables from the beans and discard.

2. In a blender or food processor, combine half of the cooked cranberry and fava beans and half of the cooking liquid and puree until smooth. In a bowl, combine the puree and the remaining whole beans, and add the tahini, garlic, preserved lemon, olive oil and fresh lemon juice. Salt to taste.

3. Toss the fresh parsley, celery leaves and fava beans in a splash of lemon juice and olive oil, and serve on top of the foul as garnish. Serve the dip with warm pita.

At Home with Author Anna Thomas, and a Summer Salad Recipe

2011-07-22T00:06:36Z

As a film student at UCLA in 1972, Anna Thomas began memorializing recipes from cooking on a student's budget that wouldn't stretch to cover expensive cuts of meat. After amassing hundreds of meat-free recipes, she submitted the contents to a publisher with hopes of the work making it to a bound volume. Not only was the book published, The Vegetarian Epicure is considered a seminal vegetarian cookbook, has sold millions of copies and is still in print.

"I was a student, and I had parents writing to thank me for giving them a book to cook from as their kids were coming home from college vegetarians." Thomas is mostly vegetarian and eats eggs and dairy, and is now "that parent," expanding her cooking skills to accommodate her youngest son, Teddy, 26, a vegan.

]]> Now she's back in the kitchen at her home in Ojai, testing and developing recipes for a new book, Vegan, Vegetarian, Omnivore, a reflection of Thomas' realization that our diets are changing more today than in the past 20 years as we opt for meat- and dairy-free diets to live more healthful lifestyles, for cost-savings, or to practice ethical ideals. In order to accommodate everyone at the table, she is reframing the entire conversation around our tables by reworking how she prepares dinner itself.

"If you start from the dominant way of thinking about cooking in our culture, the meat-centric way, you're immediately substituting or taking things away." Instead, she starts with a fruit or vegetable in mind and creates a dish around it, adding dairy and meat as additional and optional ingredients. "My food is characterized by not copying meat, not trying to make a 'vegetarian version' of something. That doesn't mean I don't love the black bean burger, but they need to stand on their own."

Tomatoes, cucumbers and mint are at the heights of their seasons in the Ojai valley, and are the base for tabbouleh, a refreshing Middle Eastern salad recipe Anna is developing for the vegan, the vegetarian and the omnivore. Using cracked bulgur (whole wheat berries), tomatoes, herbs and cucumbers as the vegan base salad, vegetarians can crumble feta cheese into the tabbouleh, and Thomas recommends omnivores add grilled shrimp or squid on top. Creating such adaptable recipes takes the guilt out of different diet choices, says Thomas, and this way, everyone can be satisfied with the same great meal.

She says with a smile, "We can all sit at the same table. It can happen."

Tabbouleh
A sneak peek from Vegan, Vegetarian, Omnivore, due on shelves in 2013, Norton, W. W. & Company, publisher.
Serves: 8

This is my version of the classic: lots of parsley and mint, and some good summer tomatoes and well-drained cucumbers. There is a bit of cumin to add a subtle depth to the flavors, and that touch of cinnamon on advice from my Armenian friend, Haigaz.

Ingredients

1½ cups whole grain bulgur
2 tsp. sea salt, more to taste
1½ lbs. cucumbers (about 2 cups diced)
1 lb. tomatoes (2 cups diced)
1½ cups chopped flat leaf parsley (a very big bunch!)
½ cup chopped fresh mint
½ cup thinly sliced green onion
½ tsp. cumin seeds, toasted and ground
½ tsp. cinnamon
5 Tbs. fresh squeezed lemon juice, more to taste
3-4 Tbs. extra virgin olive oil, more to taste
fresh ground black pepper

Pour 3 cups boiling water over the bulgur in a large bowl, stir in ½ tsp. salt, cover the bowl with a cloth or a plate, and let it stand for an hour. Drain the tabbouleh through a sieve and press down on it firmly with the heel of your hand or with the back of a large spoon or small bowl to squeeze out any excess moisture. Allow the bulgur to cool.

While the bulgur is soaking, prepare the vegetables: peel and seed the cucumbers and cut them into ½ inch dice (remembering to taste the ends of the cucumbers for bitterness as you proceed). Toss the cucumbers in a bowl with a teaspoon of salt and leave for at least 45 minutes. Drain the cucumbers, give them a quick rinse, then press them down in a sieve with the heel of your hand until all the excess moisture is squeezed out. Dice the tomatoes to about the same size as the cucumbers, and allow them to drain a few minutes in a sieve - you don't need to salt them.

In a large mixing bowl, combine the well-drained bulgur with the cucumbers and tomatoes, the chopped herbs, cumin, cinnamon, another and lemon juice. Mix it together with your hands, squeezing lightly to work the herbs and onion into the grain. Now taste and add more salt, a little at a time, as needed - you might need another ½ teaspoon or more. Grind in some black pepper.

Put the tabbouleh away in the refrigerator for an hour to allow the flavors to develop and blend. Add 3 or 4 tablespoons olive oil, toss lightly, and taste again. This is the point at which the tabbouleh speaks to you, and you really will know what to do - perhaps add another pinch of salt, or more oil and lemon juice for a more pungent salad.

Makes about 7 cups, enough for 8 servings.

At Home With Kajon Cermak: Her Staycation Recipe for 'Carmageddon'

2011-07-14T20:40:46Z

Kajon Cermak, KCRW's beloved traffic reporter, started her career with a coin toss deciding between New York or Los Angeles to pursue acting. With a husband and child in tow, they headed west and settled in. After two more children and a disheartening experience in an audition room with child actors (and their stage mothers), she left the profession.

]]> During the in-between period searching for her next career, Cermak inadvertently got her start in public radio by volunteering at a KCLU fund drive in Thousand Oaks in 2000. "I think I was the last of the station's effort to cultivate people from the community to use in every position at the station." The station manager offered her space in the sound booths to learn her radio voice, and in a few months, she became KCLU's 'Wednesday jazz chick'. In 2004, She fell into the KCRW's afternoon traffic and news reporter slot, and in 2005 became one of KCRW's local hosts for NPR's All Things Considered. She holds both roles today.

Her humorous, conversational tone indicating landmarks along traffic routes has become her trademark, and the base from which she continues to develop her informative-yet-entertaining style. While known for phrases like "pack a snack" and "bummer to bummer," Cermak is not all talk. Her desire to create a community around traffic problems manifested in a traffic blog called Shortcuts on KCRW's website, where people connect over the Southland's transportation issues. "Mostly, people just want to know why they're sitting there, and that they're not alone."

Cermak is cautiously optimistic about Carmageddon this weekend. As a Chicago native, she likes to think of the event as Los Angeles' version of a snow day and hopes people take advantage of the freeway closure by staying home, inviting friends and neighbors over for backyard barbecues and discovering what's in walking distance around their own communities. "Carmageddon could be a good thing. Shutting down and turning off isn't such a bad idea."

The most unusual traffic event besides Carmageddon Cermak has covered? A house blocking traffic in the right shoulder of the 101. She's also got us covered for our backyard staycations this weekend, with an adaptation of her mother's watermelon salad.

Sweet and Savory Watermelon Salad
Serves 8

Ingredients

One medium watermelon, about 4 pounds, flesh cut into cubes
6 limes, juiced
one red onion, shaved very thin
One cup of mint, roughly chopped
16 ounces kalamata olives, pitted and halved
8 ounces feta cheese, crumbled

Method
Using a mandoline, shave onion into thin slices. Juice limes and marinate the onions in lime juice. Cube watermelon, halve olives, crumble cheese and chop mint. After a half hour, drain onions and gently combine all ingredients, adjusting amounts as necessary. Let flavors combine in the refrigerator for about an hour, toss again, and serve.

Summer Grilling: Make Frank Ostini's Grilled Artichokes

2011-07-14T00:23:09Z

If you've driven through Santa Barbara wine country, or at least saw the movie Sideways, there's a good chance you've heard of Hitching Post II in Buellton. The restaurant, owned by chef Frank Ostini since 1986 (the original opened in Casmalia in 1952), is a must-stop for grilled specialties, from Angus steaks to ostrich, quail and vegetables, and great wine.

When you walk into the dining room, you'll see flames jumping from the giant grill in the kitchen. The place is hopping just about any day of the week, and it's certainly not just for tourists. Plenty of locals line the bar, chatting and catching up with their neighbors over a great steak. It's wine country-casual dining at its best: friendly, unfussy and familial.

]]> Ostini does love a good prime rib chop--the huge cut is his favorite, and when cooked over the grill it gets a thick flavorful crust that seals in all the juices--but Hitching Post II is more than meat. One of the most popular year-round dishes is the grilled artichoke with smoked tomato mayonnaise.

"We steam them, and then they're chilled, cut and cleaned," Ostini explains. "To serve them, we warm them on the grill to order with basting of butter, white wine, lemon and seasoning of our Magic Dust (salt, garlic, onion and three kinds of pepper)."

As delicious as the artichoke is, with all its smokiness and charred edges, most people just think it's a vehicle for smoky dipping sauce. "People go nuts for it," says Ostini.

Both the artichoke and mayonnaise are easy to make at home--the recipes are below--but you can always buy the Hitching Post II's Magic Dust and Smoke Tomato Pesto to give it that authentic HP flavor.

Spicy Smoked Tomato Mayonnaise
Recipe adapted from Frank Ostini
Makes approximately 4 ½ cups

6 to 8 garlic cloves
4 Pasilla peppers, halved
4 tomatoes, halved
Extra virgin olive oil
1 pound onions, large, sliced thin
1 teaspoon cayenne pepper
1 teaspoon chile powder
1 teaspoon paprika
1 teaspoon salt
4 cups mayonnaise

1. Heat oven to 400°. Toss the garlic cloves, onions, peppers and tomatoes in just enough olive oil to coat. Spread on a sheet pan and roast in the oven for 20 to 30 minutes, or until soft. (You can also grill the peppers, onions and tomatoes until soft.)
2. In a blender or food processor, puree all of the ingredients. In a bowl, combine the vegetables and dry ingredients with the mayonnaise and serve. Mayo will keep in a container in the refrigerator for about a week.

Grilled Artichokes
Makes 6 servings

6 artichokes
2 tablespoons butter
2 tablespoons extra virgin olive oil
2 tablespoons white wine
2 tablespoons lemon juice
Salt and freshly ground pepper, to taste

1. To prepare the artichokes, break off the small outer leaves, cut cut off the top of the artichoke, and, with scissors, trip the sharp points of the leaves. Soak in water for a few minutes, and wash with cold water to remove sand. In a bowl, mix together the butter, olive oil, white wine and lemon juice, season with salt and pepper and set aside.
2. In a large pot, steam the hearts until tender, approximately 25 to 35 minutes depending upon size. Set aside to cool. When cool, cut the artichoke in half and remove the stickers with a spoon.
3. Light a grill to high heat. Baste the artichokes with the butter mixture and grill until warm and crisp around the edges, about 10 minutes. Season with salt and pepper, or Hitching Post's Magic Dust. Serve with the tomato mayonnaise.

Naan Stop Brings Indian Food To The Streets (And Your Grill)

2011-07-13T01:29:37Z

Neal and Samir Idnani should be out flexing their new finance and business degrees at desk jobs in Chicago and Los Angeles. But on any given night on Los Angeles' sprawling grid, you will find them, exhausted from what has already been a hot and draining day, taking your order from the other side of a window of Naan Stop, a food truck serving up contemporary Indian street food. What went wrong? In this case, you're seeing what went right.

]]> Neal already left his post in finance in Chicago for a thankless counter job in a deli (customer research) to learn the ropes of the food business when he came out to join his brother in May of 2010 to start work on Naan Stop. Motivated by a desire to break down food barriers between Indian food and American palates and celebrate their mother's traditional northern Indian-style food, the brothers decided on mobility (lower cost of entry) over a brick and mortar (higher overhead). They spent the next few months pricing trucks, testing recipes, creating a business plan and figuring out the city's permitting maze. In just six short months, they launched their truck at the Santa Anita Food Truck Festival in January, 2011, to an 8,000-strong audience.

The business part, as you can imagine, comes easily for the brothers. On the other hand, the most frustrating thing, Neal says, is hearing people walk up to the truck, look at the menu and say 'Oh, Indian food. I don't like curry' and keep walking. To unravel the idea that Indian food is synonymous with bowls of curry and rice, he spends moments in his 16-hour day standing outside the truck pushing samples of turkey kabobs, dusted with turmeric, cumin and coriander, and "Naanwiches", wraps made with Indian flatbread and filled with a spiced meat or vegetable filling and a yogurt-based sauce into the hands of passersby. "If we just get people try it, they like it, and they want it again."

The evangelizing seems to be paying off. This weekend, they'll be participating in another see-and-be-seen food event, the LA Street Food Festival held at the Rose Bowl's Brookside Park in Pasadena. This year's festival is selling just 4,500 all-inclusive tickets to the event featuring a mix of food trucks and standing tents, an Ice Cream Social with CoolHaus and a street menu from Food & Wine's Best New Chef, Ricardo Zarate, owner of Mo-Chica and Picca restaurants in Los Angeles.

See mom? No need to worry about what the kids are doing outside of the office.

Sheik Kabob Burgers (Perfect for Summer Grilling)
Serves: 8

Ingredients:

2 lbs ground turkey
2 tsp ground coriander
2 tsp ground cumin
1 tsp garam masala
½ tsp cayenne pepper
1 egg
½ med. Onion (diced)
4 cloves minced garlic
2 tsp salt
pinch freshly ground pepper
1 tbs cilantro chopped finely

In a large bowl, mix the above ingredients. Do not overwork. Form into 8 1/4 lb patties, and throw them on a hot grill until done, about three minutes a side. Feel free to substitute ground turkey for lamb, chicken, beef, bison, etc. Melt cheese on top and serve with all the burger fixings.

Summer Sipping: Try Raphael's Strawberry + Balsamic Cocktail

2011-07-08T23:25:00Z

We're like you: We can't help but buy that entire flat of beautiful bright-red strawberries at the farmers' market, but when we get home, we can't find enough uses for them. So after you've made the shortcakes, pies and jam, consider tossing a few into that rocks glass with a little vodka and... balsamic vinegar. You'll be surprised at how delicious it is.

]]> The combination isn't new--it probably originates in Italy, home of true balsamic vinegar--but chefs all over the country have been putting balsamic-soaked strawberries on their summer menus for years. The richness of the vinegar adds a lovely acidic balance to the bright, sweet fruit. For dessert, it generally needs nothing more than a dollop of whipped cream or mascarpone cheese.

The two also make a stellar summer sipper. At Raphael in Studio City, bartender Chris Parke blends fresh strawberries, balsamic vinegar, lemon and vodka in a refreshing, seasonal cocktail. All of Parke's drinks accompany chef Adam Horton's menus perfectly. If you haven't been to Raphael in awhile--or ever--with Horton and Parke in place, plus the newly designed and expanded dining room and lounge, there's a breath of new life in the two-year-old space.

"The quality of the strawberries determines how good the drink will be," says Parke. Luckily we have some of the country's best growing right here (maybe splurge on Harry's Berries for this). He also uses fresh herbs growing on the living garden wall for his cocktails; a bit of basil or mint would add a nice savory touch to this one. Try it for yourself at home:

The Balsamic
Recipe adapted from Chris Parke at Raphael
Makes 1 cocktail

3 strawberries, destemmed and quartered
2 ounces Ketel One vodka
¾ ounce fresh lemon juice
¾ ounce simple syrup
2 splashes balsamic vinegar

In a cocktail shaker, muddle the strawberries and add a few pieces of ice. Add the rest of the ingredients and shake well. Pour into a rocks glass filled with ice and garnish with lemon twist and fresh strawberry.

Hey Everyone, it's the 'Blueberry Jamboree' Recipe from Magnolia Bakery!

2011-07-07T21:20:00Z

Since July is National Blueberry Month, a holiday we're more than happy to honor, we've been on the hunt for some of the best blueberry desserts in town. One place that really knows how to celebrate the summer berry is Magnolia Bakery on West Third Street.

]]> When the bakery opened its first L.A. outpost last summer, we were happy to see more than just cupcakes--the New York original is said to be responsible for launching the cupcake craze--but also icebox pies, layer cakes, cheesecakes, cookies, puddings, brownies, bars and squares. It's sheer bliss for a sugar rush.

During the summer, you'll find a lot of seasonal fruit desserts, especially blueberries in many forms: in pies and muffins, and even topping red velvet cupcakes. But the Blueberry Jamboree really caught our eye.

A cross between a fluffier cheesecake and blueberry pie, one bite of the Jamboree reveals it's cool and creamy filling, the fresh berries popping in your mouth, and a nutty, buttery crust that adds a nice texture. It simply screams summer.

"It really surprises people, catches them off guard," says owner Tyra Abrams. "Most people have never had Jamboree before, so it doesn't really bring back memories; it creates a new one."

Pick one up at the shop (warning: you'll leave with more than you went in for), but it's also an easy dessert to make at home, and a real crowd pleaser.

Blueberry Jamboree
Recipe adapted from Magnolia Bakery
Makes 1 pie

For blueberry topping:

3 ½ cup fresh blue berries
¼ cup granulated sugar
1/8 cup brown sugar
1 tablespoon plus 1 ½ teaspoons cornstarch, dissolved in 1 tablespoon water and 1½
teaspoon water
¾ teaspoon of Lemon Zest

In a large pot combine 1 ½ cup of blueberries and the sugars. Over medium-high heat, stirring constantly, cook until it comes to a boil and the sugar is dissolved and the blueberries pop. Add the cornstarch water mixture and stir until the blueberries thicken. Remove from heat and stir in the remaining blueberries and lemon zest. Cool to room temperature and refrigerate until ready to use.

For crust and filling:

¾ cup plus one tablespoon unsalted butter, melted
2 cups flour
1 cup toasted pecans, chopped
2 cups heavy cream
1 pound cream cheese, room temperature and cut into chunks
2 cups sifted confectioner's sugar

1. Heat oven to 325°. Butter a 9x13'' rectangular glass dish. In a bowl, combine the melted butter, flour and pecans. Press the mixture into the glass dish and bake for about 15 minutes or until lightly browned. Remove from oven and cool to room temperature.
2. Whip the heavy cream until soft peaks form. Set aside. In a separate mixing bowl, beat together the cream cheese and confectioner's sugar until combined. Fold in the whipped cream and spread onto cooled crust.
3. Top with a thin layer of blueberry pie filling (about 4 cups), and refrigerate for at least one hour or until set. Serve cold or at room temperature.

Intimidating Food, Part II: Mentally Preparing for Octopus

2011-07-06T23:54:00Z

Read part one of this series here.

With their eight tentacles and ability to go through one-inch holes, octopus are some freaky creatures. Octopus are classified under the Cephalopods family, which includes cuttlefish and squid, other sea animals that are not exactly pretty. They can live in most water environments and protect themselves from predators using camouflage. They range a lot in size and life expectancy, making it a little difficult to categorize them.

Their suction cups, camouflaging abilities, and keen mind make these eight legged creatures intimidating to me. I've never eaten octopus, but with the help of readers I hope to overcome any difficulties that might come along the way! (I think...)

]]> Octopus is a an ingredient that is used in many cuisines. Whereas people who have eaten it think of ceviche, tostadas, grilled octopus, tako wasa, or sushi, I on the other hand, see images of seafaring men fighting off a kraken, followed closely by the images of H.P. Lovecraft's Cthulu, high priest of the Old Ones. Spending most of my childhood hunched over a book probably helped me form these images of our eight-legged friend.

Release the kraken! (Image by Flickr user NiceBastard, used under a Creative Commons License).

Although real octopuses could never take me down a watery grave, it is still intimidating to cook and eat it for the first time. I needed to hear from people who have cooked with it so I could learn from them and become more confident. When I asked for help on Twitter, @KCETFood follower @RaulRoa shared his knowledge.

His link led to a page that gave instructions on how to make octopus tender.

Cathy Bower, who is Broadcast Operations Coordinator here, quickly shared her recipe for octopus marinade after reading the post.

Octopus Marinade

Wine Vinegar
Salt and Pepper
Garlic and Green Pepper (chopped small)
Oregano and Parsley

Instructions: First boil the octopus til its done. Cut the octopus into 1 inch cubes and put the pieces in a bowl. Add salt, pepper, and chopped garlic and green pepper to taste. then add wine vinegar until the octopus is covered. Finally, add oregano and parsley to taste. Once all the ingredients are combined, let the mix sit in the fridge for 1 day before serving.

After getting these tips and recipes, I began to feel confident. Intimidating images of krakens started to be replaced by grilled octopus skewers.

Now, I just need to find a place to buy octopus, and decide on whether I should buy it frozen or fresh. Are there any benefits to buying it frozen? What do you recommend? Leave a comment telling me what you think is best! As an octopus newbie, I need all the help I can get.

(Image by Flickr user avlxyz, used under a Creative Commons License).

Summer Grilling: Pickled Peaches from Father's Office

2011-07-05T18:00:00Z

Ted Hopson, Executive Chef at Father's Office, a legacied gastro pub with locations in Culver City and Santa Monica, has a simple philosophy when it comes to food; Don't forget the twist.

]]> Trained at Le Cordon Bleu in Pasadena, the move is a recent one for Hopson, joining the gastro pub in October of 2010. Prior to that, he spent six years at Water Grill, a fine-dining seafood restaurant in downtown Los Angeles, learning high-end applications of his craft. While he's grateful for the skills acquired in the Michelin-starred establishment (when Los Angeles was a part of the ratings system), he's now creating a "cozier" menu with many of the same ingredients at a pub-fare price point more in line with Hopson's upbringing in a large, Italian family and personal ethos: sharing a love of food by making it accessible to friends and family.

While the menu at Father's Office is built on the burger-and-a-beer idea (and famously so, the Office Burger regularly lands on best-burger lists) he adds twists and turns to other classics like meatballs (who hasn't had a meatball?) using goat meat, and yellow tomato gazpacho with epazote, a Mexican herb.

With the arrival of stone fruit season, Hopson set his sights on a classic summer ingredient, the peach. Rather than heading towards predictable sweet and syrupy desserts, he pickles them. "It's the same recognizable flavor, just a different application." Balancing the tartness of the pickling with the sweetness of the peaches works best when they are under-ripe, so he works closely with farmers at the markets to plan his menu around the beginning of harvests.

Inspired by other recognizable flavors of summer grilling season like big, meaty dishes and onion rings, Hopson recommends using the peaches to accompany any grilled red meat. In the restaurant, he serves the them atop a dish inspired by the same summer palate sans outdoor grill; beef cheeks braised to fork-tender and crispy shallots.

"People are looking for simple, great food here, not to have their food minds blown." Lucky for us, he manages to do both.

Pickled Peaches
Yield: about a half pound

1c Sugar
3c White Wine Vinegar
3c Water
1/2tsp Red Chili Flakes
2 tsp Salt
4 large peaches, under ripe

Peel all of the peaches. Under-ripe peaches should be easy to peel with a vegetable peeler. Cut the pits from around the flesh.
Bring all of the ingredients except the peaches to a boil.
Add the peaches and simmer until they are just tender (2-3 minutes), then cool and store in the liquid.

Pickled Peach Compote
Yield: 8oz (using 2oz a portion makes 4 portions)

1 Shallot
½ lb.Pickled Peaches
1 Sprig Rosemary
1oz Olive Oil
1oz Whole Grain Mustard
Kosher Salt to taste

Mince the shallot, place in a mixing bowl.
Dice the pickled peaches into a medium dice, and mix with shallots.
Mince the rosemary and add it to the mixing bowl.
Add the mustard and olive oil, stir well without crushing the peaches.
Season with salt and taste. For a little extra "kick", add more mustard.