create
What people are shouting
Lyonsy-
What will it take to convince you to share your version of that recipe? I happen to have some fresh figs from the Santa Monica Farmers’ Market in my possession.
-Andrew
Andrew,
Raw usually..but I just came across a great recipe for grilled figs with fresh honey and rosemary..how about that!
Recently I asked a fanatical film buff what was on his top five list. He thought for a moment and then replied that it depends on the day, mood, and one-hundred and one other critical factors in making such a list. Immediately I understood. Here is my top five list for early dinners on a balmy sunday while listening to jazz on the random setting of the itunes.
- Classic Chicken in Vinegar
- Sidecar
- Chicken Souvlaki with Tzatziki sauce
- Black cod with miso
- Windows on the World Broiled Shrimp with Feta Cheese
Tomorrows list will most likely be completely different. It all depends on the mood.
Lyonsy — those are some beautiful figs. I had some fresh off the tree in Northern California at a friends house. They were divine. We grilled some with steak, chopped some with salad, and mostly eat them as a snack when ever we pleased. How do you eat yours?
We had a Maryland style crab feast last night at my place. It was a decadent taste of my childhood and oh boy was it good!
Ate my first Kadota figs today. Honey sweet and grassy flavour. They herald the beginning of late summer.
I found out tonight what the definition of a great tomato crop is..
I was half way through making a dish and needed tomatoes, ran into the front yard (I am removing the lawn and slowly replacing it with veg,grasses, flowers, and shrubs etc) in my bare feet with no flash light and just shoved my hand into the tomato plant and grabbed two cylindrical objects. back in the light of the kitchen I had manged to get two perfectly ripe San Marzano tomatoes. I love growing food in Southern California.
I went to Starbucks and had the “light” blend. I took a swig, spluttered and spewed it out all over my magazine. Now that’s what I call coughee.
How not to dress a salad
I ate at a lovely Italian restaurant last night (Cafe Delfino just off the Pacific Coast Highway). I couldn’t resist the buratta served on a bed of rocket with baby heirloom tomatoes with a balsamic dressing. The dish arrived with, as I would have expected, a glorious mound of gooey cheese on top of the salad. The cheese had been drowned in dressing, none of which had fallen below on to the leaves. I flipped it and, using my fork, made it dance around the salad to coat the leaves and dry out the buratta a litle.
Come on chef! Dress the salad first.
I love your Triplecream blog! Anyone who lives in Los Angeles and eats out should click on the my site link and take a look before they head out.
