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Showing posts from 2015

The Grand Central Market Changing Quickly as the New Pushes out the Old

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Last year I wrote about the Grand Central Market to describe the mix of old vendors and the new, upscale stalls that had opened over the previous year. Yesterday I stopped at the Market to pick up pork ramen ($5.50 for a large bowl) from Bento Ya, one of my favorite stalls selling inexpensive Japanese food to be eaten there or taken home.  Having read about new businesses that were coming in 2016, I expected to see some change. What I saw was much more radical change than I expected.

Located on Broadway and Hill between 2nd and 3rd, The Grand Central Market reflects the changes sweeping over Downtown Los Angeles. Long before farmers markets appeared all over LA, the Grand Central Market provided the Downtown community with fresh food at affordable prices.





















The shoppers who filled the aisles, bought fresh produce, fruit, fish, meat and poultry. Freshly made tortillas traveled down a conveyer belt where they were stacked in plastic bags and sold still warm in the open-air tortilla factor…

You are Busy and Hungry, What is There to Eat? An Easy to Make Pasta is the Answer with Chorizo, Green Beans, Scallions and Anchovies

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Maybe you are rushed because your work day is long or you are preparing a big meal for a party of relatives who are coming the next day. Taking care of yourself is important. A well-made, hot meal on a cold, wet and windy night is essential.

One of the easiest meals to prepare is pasta which cooks al dente in about ten minutes. In that short amount of time you can make one dish that will be a full meal if you include not just sauce but lots of good vegetables and proteins.

So no excuses about being too rushed or too tired.

Cook, eat and be merry
Tonight I used what I had in the refrigerator. Luckily I had some very good ingredients. I used green beans I bought at an Asian market in Little Saigon 30 minutes south of Los Angeles International Airport. I don't know why but the green beans I buy anywhere other than an Asian market are not good. Even at farmers markets.

At any rate, I had green beans because I like to make a salt-boiled green bean salad with shallot slices charred in a …

A Snapshot of Havana on a Recent Trip

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Talk about destinations with a difference. I was lucky enough to spend a week in Amsterdam with its canals, brisk cool air and fabulous museums and then a week later to travel to Havana to enjoy warm weather, an exciting art scene and long walks around the city.

I came back from Havana filled with impressions and ideas. I want to sort through my notes and write about the trip but it will take a while. In the meantime, here are photographs, a snap shot of Havana experienced over a week.

Everyone who visits Havana is struck by the great number of 1940s, 1950s and early 1960s American cars on the road. Some are beautifully restored. Others are rust buckets clearly held together by wires and ingenuity. For many visitors they are a source of fun and nostalgia. Tourists pay handsomely to be driven around the city in beautiful 1961 Ford Fairlane convertibles as we were as a special treat one night during the Havana Film Festival.

The cars are still running around Havana because of the half …

Pears & Pomegranate Seeds Make a Delicious Thanksgiving Dessert

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A last minute dessert suggestion before Thanksgiving. Poach pear sections in a lemony-brown sugar liquid and add pomegranate seeds for a pleasing crunch to counterpoint the soft, sweet pears. Serve the pears as a small plate dessert or as a topping for ice cream or yogurt.
For our meal, I'll make whipped cream to put on top of a bowl with the pears and pomegranates with a few tablespoons of the poaching liquid.

Sweet and Lemony Poached Pears with Pomegranates 
Serves 8

Time to prepare: 10 minutes

Time to cook: 5 minutes

Total time: 15 minutes

Ingredients

2 pounds unblemished small Bosc pears, washed
1 cup golden brown sugar
1/4 cup freshly squeezed lemon juice
1/4 cup pomegranate seeds

Directions

Peel the pears. Discard the peels and the stems. Cut each pear length-wise into four pieces. Cut and discard the inner stem and seeds. Set aside.
In a large saucepan, over a medium flame, heat the golden brown sugar and lemon juice. Stir and heat until the sugar dissolves.

Add the pear sections …

Spice Up Thanksgiving with a Side Dish Straight Out of Mexico

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On Thanksgiving I like the side dishes as much as the turkey. Maybe even more. Cranberry sauce, stuffing with dried apricots, pecans and sausage with fennel, Brussels sprouts with charred onions and almonds....I'm getting hungry thinking about those delicious dishes.
And yet.

As much as I'm looking forward to the sides we have every year, I also want to bring something new to the table. A dish that fits in and yet has a new flavor, something that surprises.

For Zester Daily, I interviewed chef Keith Stich in the Red O Santa Monica kitchen, across from the Santa Monica Pier. He did a video cooking demonstration of an easy-to-make succotash that he created for Thanksgiving.
Red O Santa Monica is part of a group of restaurants in Southern California, Chicago and the east coast created by Rick Bayless who has spent his career popularizing the foods of Mexico. His restaurants serve well-prepared, quality dishes with clean, fresh flavors.
At the Red O Santa Monica restaurant, my wif…

Passion Fruit Custard - Easy to Make, Delicious to Eat

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Passion fruit are in season.  The small fruit packs a big flavor when added to cocktails, sauces and custards.

When our son lived in Rio, we visited Brazil for ten days. In the time he had spent there going to college, he had become fluent in Portuguese. With him as our guide, we experienced the city the way locals do. We had several meals at his apartment. One of his signature cocktails was a caipirinha made with cachaça, lime, sugar and lots of ice. To a regular caipirinha, Franklin added fresh passion fruit. The cocktail was delicious.
When he came back to Los Angeles, he continued to serve caipirinhas. To make the drink, he would strain out the seeds and add only the juice from the fruit. He would toss the seeds and husks into our compost bin. We used the compost in the vegetable garden and after a few months we had dozens of passion fruit plants growing along the fence. Ever since, we have had passion fruit vines trellised on the fence.
Some years we had a bumper crop of several …

Having a Very Good Time in New York State's Finger Lakes

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Last month I went on a road trip in the Finger Lakes. Flying to Rochester, I rented a car. For the next three days I drove south, then east, then north until I dropped the car off in Syracuse. With guides from the county tourism boards, I saw as much as I could on a too-short trip. I had a great time enjoying the lakes, visiting with farmers, looking at the beautiful countryside and meeting people who have lived their whole lives in this very special part of the country.
The focus of the trip was distilleries. Specifically, those distilleries on orchards. These are family owned farms. Those farms were allowed to produce distilled spirits because of law that was passed by the state of New York in 2007.
The Finger Lakes region is well-known for its vineyards. Now there are good products originating in the orchards. For the most part, that means apples. All kinds of apples, which are used to make hard cider. In the past when I tried hard cider, I didn't enjoy the sweetness. The hard …