Gerry Furth-Sides

Delhi Belly’s Navratna (“nine gems”) Korma Lives Up to Its Name

Comments Off on Delhi Belly’s Navratna (“nine gems”) Korma Lives Up to Its Name
Navratna Korma at Delhi Belly

(Gerry Furth-Sides) Navratna Korma at Delhi Belly lives up to his name, “nine gems,” so beautifully that it could convince you to go vegetarian.  The northern classic named after the special body of nine courtiers for whom the dish was named in the 16th century was, in fact,  intended to please vegetarian Hindu royals. In this way it follows the history of Charlotte Russe, Peach Melba and and other dishes created in a famous kitchen for a celebrity or royal that then made its way down to home cooks. (please see our story on it: //localfoodeater.com/sharlotka-iconic-caremes-royal-gift-to-homemakers/)

Regal Chef Sagar Ghosh, Delhi Belly, Alhambra (born under the sign of the royal Bengal Tiger)

Korma, in fact, appeals to all taste palates, because it can easily range from mild to medium-hot for a family-friendly dish.  And it can made with protein as well.  At Delhi Belly, you have the choice because each of the elevated Indian dishes prepared individually for guests in the open kitchen headed up by Executive Chef-Partner, Sourav Biswas.

Chef Executive Chef-Partner, Sourav Biswas carrying the popular Pani puri

Ingredients can be mildly spiced or fiery and choices include  lamb, goat meat, chicken, beef or game.  Variations include meat and vegetable combinations, especially s such as spinach and trump.  

They are cooked in a delicate sauce made with onions and fragrant whole spices such as cinnamon, cardamom, and cloves.  The technique of braising the meat or vegetables with yogurt or stock is key and what makes this dish so special.  The yogurt has to be kept below curdling temperature and incorporated slowly and carefully with the meat juices.  Originally, a pot set over a very low fire was used, with charcoal on the lid to provide all-round heat. 

Now I understand why my well-traveled art professor friend, @Annettakapon, always asks for “korma” at Indian restaurants.  She first tasted it in London, a city known for its sophisticated variety of Indian places to eat.  She notes that its her favorite primarily because it it usually served “mild” but also “tastes buttery, fatty and rich with cashews in the sauce.  I love it with chicken off the bone and a mountain of white rice! …. heaven!  And no wonder it was politically incorrect for awhile when the fashion was no carbs, no fat!”

@Annettakapon, our art professor friend who always asks for “korma”

Korma is features nine prime ingredients, a mix of vegetables, nuts and fruits with yogurt, cream, nuts and seeds paste or a coconut base.  Its reputation as a lush creamy and delicious curry being prepared in cashew gravy results in a hint of sweetness in the savory delicacy. The refined sauce is usually made with onion, garlic, ginger and cashew seeds. Some cooks even use poppy seeds and melon seeds for a an added flavor punch that adds to the creaminess. 

Being exceptional food connoisseurs, the Mughals were always looking for their own unique, cutting edge dishes.   The backstory is that the mighty Mughal warriors were looking for something fitting a royal palate and wanted meat and gosht in each meal.  But India’s fairly humble vegetarian diet did not fit the bill.  So they were dispatched to the mountains of Afghanistan and Persia in search of rich nuts and raisins to replace proteins for a royal Mughlai cuisine.

Akbar, a sort of Genghis Khan mighty ruler who became tolerant, then appointed a deciding body of nine courtiers named the “nine gems” or “Navratan” and next ordered his khaansamas or servants to make a royal vegetarian dish filled with royal Mughlai flavors and named it after the nine courtiers. This is how rich nuts, vegetables and fruits replaced the meats, and it was cooked it in the dum pukht style.

So this dish is named as a tribute to the original navratan – the nine jewels or the nine courtiers of the mughal emperor Akbar. ‘Nav’ means nine and ‘ratan’ means a jewel. 

The café is located at 8 W. Main St., Alhambra, California, (626) 703-4710.  City lots provide free parking behind the restaurant.  

  Follow the restaurant at //DelhiBellyLA.com ,  facebook.com/DelhiBellyLAor //Instagram.com/DelhiBellyLA.com

A Feast Honoring the First Authentic Spanish Thanksgiving in 1565

Comments Off on A Feast Honoring the First Authentic Spanish Thanksgiving in 1565

(Gerry Furth-Sides) Spain dishes will once again be on our authentic first Thanksgiving table this year. We will toast to all of it with Spanish Rioja and Temperanillo. This is after learning that the first Thanksgiving was actually celebrated in St. Augustine, Florida in 1565 as documented by archaeologists at Florida’s Museum of Natural History.

This image has an empty alt attribute; its file name is IMG_5396.jpg
On the menu are: a chestnut soup, Tortilla La Espańola with potato and onion, flavored with wild black garlic.  A cheeseboard filled with specialty items from Spain will be offered so guests can choose from savory Salamanca dry-cured Iberico de cebo pork salchichón;  Idiazabal do (Craw Sheep milk smoked basque, aged 60 days); Spanish green and black olives; quince paste  and a roasted garlic tomato to spread onto barra (like a French baguette), and tomatohazelnuts from Galacia. To choose from on the sweeter side:  a dense fig almond cake; almendra garrapiñada (sugar coated almonds), black dried raisins and fresh grapes.
This image has an empty alt attribute; its file name is MV5BOTk2MjQyNTAzNF5BMl5BanBnXkFtZTgwODI3OTM3MzE@._V1_.jpg
García de la Cruz was founded in 1872, and the table set here is in 1905 so we are sure that our Thanksgiving feast highlighted by the extra virgin olive oil is “Gran Hotel” worthy – and may have even served at the real hotel!

 

Fine olive oils should only be used for dipping finishing touches to dishes, and only when they are cool because the flavor of the oil changes when heated.  This is especially true with refined García de la Cruz, the early harvest olive oil in its exquisite bottle.  Even its regal citrus green color reflects the fullness of the fruit at the time of its harvest, giving a hint of the elaborate aromas and flavor to follow.

This image has an empty alt attribute; its file name is IMG_5433.jpg
No goblet is too good for the Garcia de la Cruz extra virgin olive oil, which we have on our Spanish-themed Thanksgiving table alongside fresh bread.

And we also loved using a little bit of it to give an added oomph to these homespun classics we make regularly.  Just open the bottle and add a layer of the oil to make the flavors come alive and vibrant.

This image has an empty alt attribute; its file name is 32B347D2-D2B5-402E-AA98-9AC6E9BE872B.jpg
A layer of García de la Cruz olive oil over the roasted tomatoes, homemade mayonnaise and pesto gives it an instant, added vibrancy

Roasted Tomato  (www.wimpy vegetarian.com,  via shockinglydelish

All you need to make these roasted tomatoes in a bottle are tomatoes, salt, pepper, olive oil,  salt, a drizzle of balsamic vinegar and garlic. This is more to a cook’s taste than exact amounts. Because the tomatoes are being roasted, it is better to use firm, older one.

Simply slice tomatoes and drizzle them evenly with the rest of the ingredients.  Roast at 350 degrees until they look crisp around the edges.  Cool and bottle.

Homemade Mayonaise

  • 1 large egg at room temperature
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red or white wine vinegar
  • 1/4 teaspoon kosher salt to taste
  • 1 cup grapeseed oil
  • generous drizzle of García de la Cruz extra virgin olive oil
  • lemon juice, optional

Place the raw egg in a food processor and pulse for 20 seconds. Add the mustard, vinegar, and salt, and process another 20 seconds.

Scrape down the bowl sides in the food processor.  Slowly add ¼ of the oil in drops to emulsify. Once emulsification begins, gently stream in the rest of the oil.  Scrape and process an extra 10 seconds.  Taste and adjust with seasonings and lemon juice for taste. 

Pesto

  • Cup of fresh basil leaves
  • 3 cloves garlic
  • 3 tablespoons pine nuts
  • kosher salt and ground pepper to taste
  • 1/3 cup olive or grapeseed oil

Combine basic, garlic, pine nuts and Parmasan in the food processor bowl. Season with a slow stream of oil until emulsified.  Season to taste.

This image has an empty alt attribute; its file name is 41B49F21-BA95-4C5C-BABE-C6562B96D9D4.jpg
The García de la Cruz inspired tart with a drizzle of the extra virgin olive oil on top. Spanish chorizo lends heat to the potatoes, , shallots, garlic and parsley

García de la Cruz Tart

This image has an empty alt attribute; its file name is IMG_5319.jpg
Spanish Sweet paprika gave the country’s chorizo its characteristic and now world-famous color.

For the García de la cruz tart filling

  • 2 tablespoons olive oil, divided
  • 1 large red onion, thinly sliced
  • 2 leafy sprigs sage (about 10 medium leaves)
  • 8 ounces basque cheese
  • 1 garlic clove, crushed
  • 1 tablespoon parsley leaves, chopped
  • black pepper to season
  • 5 small potatoes
  • 1 teaspoon salt
  • 1 tablespoon hazelnuts, chopped

Heat one tablespoon of olive oil in a large skillet until hot but not smoking. Add onion and cook over medium heat, stirring occasionally until softened and golden brown, about 7 minutes. Remove from the heat. Strip the leaves from one of the sage sprigs, chop the leaves, and stir into the onions. Set aside.

Combine the basque cheese cheese, ricotta cheese, garlic, and parsley in a medium bowl. Season with black pepper.

Slice the potatoes thinly. Place another tablespoon of olive oil and salt into a bowl and stir in the potato slices, making sure they are all coated with oil.

Roll out the chilled dough to 1/4-inch thick and trim any uneven edges until you get a circle about 14 inches across.  Place the dough circle on a baking sheet lined with parchment paper. Spread the cooled onions evenly over the dough, leaving a 3-inch outer border. Spoon the cheese mix over the onions and fold up the edges of the dough, tucking and pleating as you go a bit rustic.

Arrange the oiled potato slices  close to each over the visible cheese mix, overlapping slightly (the crostata will expand), and brush some of the previously reserved egg white, thinned with a splash of cold water, evenly over the crust.

Bake the crostata 40–45 minutes until the crust is golden brown and the potatoes are cooked through. Remove from the oven and cool slightly on the baking sheet before serving. Chop the leaves from the second sprig of sage and sprinkle over the finished crostata. This is quite rich, so I like to serve it with just a simple green salad.

This image has an empty alt attribute; its file name is 0542D211-B4F1-4F10-9FD2-8716072E20FE.jpg
Our Wild Basque Tart with wild mushroom, black wild garlic, pearl onion, Cabrales, orange preserve, chestnut, hazelnut

Ingredients

  • 5 tablespoons plain flour
  • 3.5 tablespoons unsalted butter
  • a pinch of salt
  • 10 small pearl onions
  • 1 large Melissas’s wild black garlic clove
  • 4 cups mixed Melissas’s wild mushrooms
  • 2 ½ Melissa’s steamed, peeled chestnuts
  • 3 tablespoons orange preserves with peel, sweetened with grape juice
  • 1/4 cup Cabrales (Asturian strong blue cheese)
  • 2 sprigs fresh thyme

Method
Finely slice onions and mushrooms, mush garlic and chestnuts into a soft, flat paste.

Heat 2 tablespoons grapeseed oil in a large frying pan over a high heat. Add onions, stirring constantly until caramelized. Add garlic, mushrooms, thyme and chestnuts, cooking until mushrooms are golden brown. Season to taste and cool.

For the shell: We used the JOY OF COOKING (p. 692) ruff pastry, mixed with ground Mrs. Cubbison). Blind bake at 350 degrees. Cool for five minutes.

Add the mushroom mix to the pastry shell and bake 20 minutes 350F

For the perfect finishing touch, drizzle with García de la cruz extra virgin olive oil and sprinkle with thyme. 

Comida Feliz!

This image has an empty alt attribute; its file name is IMG_5399.jpg
Accompany your Spanish Thanksgiving with a hearty temperanillo from Spain and a cream sherry with dessert
This image has an empty alt attribute; its file name is IMG_5402.jpg
Chestnut flan with hazelnut garnish and in the Nutella couli finishes off a Spanish Thanksgiving feast

Southern Cuisine “Banana Leaf” Moves North!

Comments Off on Southern Cuisine “Banana Leaf” Moves North!

(Gerry Furth-Sides) Chef-owner Sri Sambangi didn’t let moving madness get in the way of making it a party on the first day of new Banana Leaf LA in DTLA. Thank you, Sri.  Here he serves and guests new dishes he cooked himself on the new Southern Indian cuisine menu, starting with the Southern Shrimp Curry in his hand.

Chef-owners Sri Sambangi at Banana Leaf in DTLA

There’s also Chicken Curry in typical southern regional style made with tomato sauce and no cream. Naan here is so “hot” it earned the name “Bullet Naan,” extra crispy Gobi or cauliflower Manchurian style that is sweet, sour and spicy. And the extra crispy extends to the Paneer Majestic (below).

Southern Indian style Chicken Curry with tomato sauce, no cream at Banana Leafla
Extra crispy Gobi (cauliflower) Manchurian at Banana Leafla
Paneer Majestic at BananaLeafla
Hot Garlic Naan at BananaLeafla
Naan so (spicy” hot it’s called “bullet naan” at BananaLeafla – we could handle it!

The downtown location is now in transition to upbeat green and white Banana Leaf decor and a new wine list. The original Banana Leaf LA, which Sambangi founded in Culver City, maintains an extensive menu that includes 18 styles of biryani.

A wine list for Banana Leaf, curated by Avi Kapoor is in the works, along with wine event plans. Wine expert Avi is known for pairing wines and Indian cuisine, and regular sold-out wine dinners, which will continue at Banana leaf.

Banana LeafLA boasts a wine list curated by wine expert, Avi Kapoor

This is only one of the three new locations for Banana Leaf, including a new outpost in North Redondo Beach and a free-standing place. Sambangi has been partnering with venerated Chef-owner Avi Kapoor on both street food menus and for the upcoming Akbar Pasadena.

Avi Kapoor making a pink pineapple lassi for us at Kapoor’s Akbar

This downtown location takes over Kapoor’s Akbar, which served northern cuisine. So the menu will also offer a few northern favorites in-house plus the Kapoor’s Akbar menu online only.  We’ll drink to that with @jollytomato and @tableconversation!

WritersBarbara Hansen (@tableconverssation),Jeane Fratello (@jollytomato) BananaLeafla DTLA
Drinking a pink pineapple toast at Kapoor’s Akbar in 2021 – who knew?

The celebration continues with the flagship Banana Leaf LA, in Culver City, the Redondo Beach outpost and this new location all now offering 18 variations of signature biryani. 

BananaLeafla dishes

Welcome! (Free parking inside the building) Just down the street from the Music Center.

701 W. Cesar E. Chavez Ave., Suite 107, Los Angeles, CA 90012. (213) 372-5590.
10408 Venice Blvd., Culver City, CA 90232, (310) 838-2130.
2302 Artesia Blvd. Ste:A. Redondo Beach, CA 90278 · (310) 540-0777.
Akbar Pasadena 400 S. Arroyo Parkway, Pasadena, California 91105 (626) 795-8401.

“That’s No Student, She’s My Girlfriend”: A 10th Mountain Division Veteran’s Day Story About Cake

Comments Off on “That’s No Student, She’s My Girlfriend”: A 10th Mountain Division Veteran’s Day Story About Cake
“Everything was about sports for me,” Lee Furth from “I’d Rather Be in St. Moritz”

(Gerry Furth-Sides) This is a Veteran’s Day tale about food. The food is cake and champagne at a midnight supper party in Italian Alps in 1939. The story is that before my dad, Lee Furth, became a proud 10th Mountain Division soldier and later decorated hero, he had to escape from Europe. His lifestyle was transformed, in his words, “from being bored with the menus of every luxury restaurant I knew rightsize up and upside down to not knowing where I would find my next meal or have one.

For the story of how he learned to cook on the spot in order to stay in the 10th, please see //localfoodeater.com/dad-mastered-italian-cooking-10th-mountain-division/)The result of this was not lost on us kids. My dad ever since then always let it be known that whatever he was eating was the best meal he ever had — including our least favorite dish of liver, lima bean and rice.

During the lush aftermath days of the Austro-Hungarian Empire, Lee, or “Zoli” was a playboy with a passion for sports and family homes in five cities. This came to an abrupt halt after a bully he had beaten in a brawl became head of Nazi unit. The bully had him jailed and beaten. This is story in his words.

“A girlfriend’s father got me out, and Mother saw me off on the first train to Italy. She was used to me fighting but this time she could hardly bring herself to look at my battered body.

“I had no working papers when I got to Italy.  The first job I landed was driving a bus way up in the mountains.  The passengers were wild Italians.  The kids hung out the windows.  The mothers gossiped and laughed even on the most precarious ledges.  They were used to it.  

Lee Furth, from skiing to bus driver in the Alps from “I’d Rather Be in St. Moritz”

“Fiorinna, my girlfriend, worked for the Fascist party as a translator.  She had been so passionate about her political hero, the intellectual former reporter, Benito Mussolini. Now she was becoming more and more disillusioned.  She translated my papers for me in order to get the passport to get to America.  Most important, Fiorinna could move me around when I was getting too “hot” and the Fascists were on my trail.  

“I first went up near the northern border to teach skiing in the winters. In the summer I taught tennis when I came down to Genoa.   

“I didn’t get the ski instructor job with class at first because I was the outsider, and the new guy.   I saw that the local instructors were very strict with the students.  I knew that most of the students just wanted to have fun.  This was especially true with the ones with a lot of money and a lot of time on their hands.

“So I explained this to the manager that I could teach the “difficult” students.  He gave me a chance.  But the chance came with me giving private lessons and getting the same pay as group lessons. And when I couldn’t get the classes from him I taught “privately” and hired myself out as a tour guide. Both were against the law in Italy.

Lee Furth, playboy to “Private” ski instructor and guide in Italy from “I’d Rather Be in St. Moritz

“One of my students named Maria gave me a Maria Madonna, which later saved my life.   I knew a few words in each language. It was enough. Another one was an Italian noblewoman, who spoke German, Italian and English, so this worked fine.  She later got me a ticket on the last private plane out of Italy. But that comes later. 

Lee Furth, “Private” ski instructor and guide in Italy from “I’d Rather Be in St. Moritz

The lessons were a big success.  I could coax the students to traverse the slope instead of forcing them to go straight downhill or make a lot of turns and they loved it.  I noticed the first year that groups of jolly students came and stayed at the resort.  The following year, there were fewer and fewer groups, and much quieter. Fascist police came to check more regularly on who was there. 

Lee Furth, “Private” ski instructor and guide in Italy from “I’d Rather Be in St. Moritz

The police found out I was teaching skiing there without papers, and came to investigate on day.  I asked them how they knew I was teaching skiing.  

They told me, “you were this and this woman.” It was the Contessa. I said, “oh, she is my girlfriend, she’s not a student.” They started to laugh.  They said, “Sure.  Prove it to us.”

So I said I would talk to her and she would tell them.

 When I told her what happened she said, ‘you know what, tonight is a dance at the hotel.  Come to it.’ ”

“I went to the dance and went over to her table and sat down.  I was so tired after a day of teaching and in wet boots from the days before.

The Contessa’s companions gave me a drink.  Then the contessa said, “let’s go dancing!” She thought it was a big adventure.

She was wearing a beautiful gown and high-heeled slippers.  In the heels, she was well over six-feet tall, almost a head taller than I was.  She was really a knockout.  We danced.  She put her face next to mind and cozied up to me on the floor.  She was really a good sport.  The police captain was there and he couldn’t say anything.  She saved my neck because they would have put me in jail right then and there.

 But I forgot I had told the manager it was the night of my birthday.  After the Fascists were satisfied and left, the Contessa prevailed upon me to stay at her table where they were playing cards.  She told me, “you are my good luck piece.”  

So the evening went on.  They had a supper and played cards.  All I could think of was getting up early the next day to face a pair of wet ski boots.

Midnight came.  Suddenly a cart was wheeled in with champagne and cake for everyone.  The contessa and her party broke out in a “Happy Birthday” to me. In this sweet moment I forgot everything else. 

Midnight: A champagne cart and cake was wheeled in from “I’d Rather Be in St. Moritz”
Midnight: A champagne cart and cake was wheeled in from “I’d Rather Be in St. Moritz”
A luscious Viennese birthday cake in the Austro-Hungarian Empire
Lee Furth during 10th Mountain Division training (world champion skier Walter Prager in upper left corner) from “I’d Rather Be in St. Moritz”

Historic PCH Haven: Patrick’s Roadhouse

Comments Off on Historic PCH Haven: Patrick’s Roadhouse

(Gerry Furth-Sides) An unexpected drive to the valley found us on PCH looking to eat and look at the ocean. My patient companion let me stop at two other places before exclaiming she had never been to Patrick’s Roadhouse. Irish theme. Lucky Day for me.

Lunch at Patrick’s Roadhouse, PCH and Santa Monica Canyon

Established in 1973, Patrick’s Roadhouse, now in its third or more incarnation, has a wonderful history.  Like the Four Oaks in Beverly Glen, a train stop and brothel are part of it. The Roadhouse originated in the early 1900s as a Red Line train depot. It was a Roy’s Hot Dogs by the time Bill Fischler spotted it. He bought what he described as “the worst hotdog ever” and then bought out Roy out on the spot, starting with a $100 down payment.

He renamed the place Patrick’s Roadhouse after his youngest son, who became an actor (“The Black Dahlia” and “Muholland Dr.”) and started a legend.

Lunch at Patrick’s Roadhouse, PCH and Santa Monica Canyon

Fischler intuitively shamrock-themed the first “Patrick’s Place.”  The timing, location and mostly his hospitality made it the hottest diner in Santa Monica from the start. The eventual Roadhouse remained at capacity for its atmospheric 40’s feel, delicious burgers and friendly staff. Fischler, a self-described, “kibitzer,” was always on premise and always ready to talk. 

Francis serves Lunch at Patrick’s Roadhouse, PCH and Santa Monica Canyon

Fischler’s menu of standard breakfasts and burgers with “everything fresh, everything made from scratch” still holds. We  opted for a half liquid lunch of Bloody Mary’s and Fish and Chips. Francis, our server, brought us an order of housemade potato chips, too. The price ($18) is probably half of any other restaurant on PCH.

Cynthia Mamukari, Taste and Company at Patrick’s Roadhouse, PCH and Santa Monica Canyon

Bill downplayed his New York address with a “good address” on the Upper East Side, UCLA and a dozen years in South African coffee. He could work his interests of antiques, people, the old days and their courtesies, plus his passion for good coffee, serious breakfasts and loyal friendships into conversations.

Lunch at Patrick’s Roadhouse, PCH and Santa Monica Canyon

Bill’s son Anthony took over after his father passed away in the 1997.  Silvio Moreiria, a devoted former employee, helped operate the place.

From the wonderful feeling, all the way from the newest to the most long time waitstaff member, the same friendly, old-timey feel runs through the restaurant. When I phoned back to double check a bit of family history, I received the same response.  Regulars say they still feel Bill’s presence when they visit.

Kaila Lunch at Patrick’s Roadhouse, PCH and Santa Monica Canyon
Lunch at Patrick’s Roadhouse, PCH and Santa Monica Canyon

There’s also history in the kitchen.  Head chef Josesito who was at Patrick’s Roadhouse for over 30 years, cooked up the traditional recipes from the beginning of the Roadhouse. His famous “Kick Arse” pico de gallo is still on the menu, along with original Roadhouse Wanda Burger was created by the original Roadhouse chef, Wanda.

Lunch at Patrick’s Roadhouse, PCH and Santa Monica Canyon

“Arnold,” who I used to run with in a group nearby Will Rogers park, was and still is a huge fixture of the establishment. His mother came in one day and took over the kitchen to create a gargantuan  “Bauer Friihstiick” or  “Farmers Breakfast,” still on the menu with its 17 eggs. 

Lunch at Patrick’s Roadhouse, PCH and Santa Monica Canyon

Patrick’s Roadhouse, described as “an anchor at the bottom of Santa Monica Canyon, has almost always been packed with history. Thomas Edison filmed the world’s first film on a train going through the tunnel at the beginning of the PCH.  Albert Einstein went to think.   

It’s most of all a friendly neighborhood place, even if those neighbors may include Tom Hanks, Sean Penn, Goldie Hawn, Kurt Russell.  Visitors from the past include Jim Morrison, William Randolph Hurst, George Gershwin, Charlie Chaplin and Johnny Carson.

We actually filmed Wilt Chamberlain, who played volleyball daily on the beach before eating at the Roadhouse, coaching a woman’s volleyball on the beach for a Newsweek segment.  

Long-time server, Tracey, helped us remember our own connection.  Owner Bill was friendly with Hollywood reporter, George Christy. Greek George (Yorgos) was friendly with our friend Sofi Constantinidis, owner-chef of Sofi restaurant.  So Sofi and Patrick’s Roadhouse shared a lot of same customers!  When Sofi wanted to meet Bill, we went for a leisurely breakfast and stayed till lunch.

That was because fun was an innate part of Fischler, who liked to shock and amuse. You could instantly find him because he wore mismatched blue Madras shorts and shirts. His cafe still has the mismatched chairs and tables he also installed. You could say “they all matched.”

A neighbor who also put “fun” high on the list was Bob Morris, who owned Gladstone’s down the road. As much missed as he and Bill Fischler are, we are so thankful for the legacy in the form of this explosively upbeat team, who still provide such an exuberant haven that is so welcome these days.

Patrick’s Roadhouse, 106 Estrada Drive, Pacific Coast Highway, Pacific Palisades. (310) 459-4544. Seven days, 8 a.m.-4 p.m.

Lunch at Patrick’s Roadhouse, PCH and Santa Monica Canyon

Yemenite Lamb Haneeth at House of Mandi

Comments Off on Yemenite Lamb Haneeth at House of Mandi

(Gerry Furth-Sides) Every dish on the House of Mandi menu looked so appealing on a first visit that we made a second round this week-end. Being anywhere near Little Arabia is enough reason. House of Mandi is just a happy place to be.

Our wonderfully patient, helpful server who brought the soup at House of Mandi, Anaheim

Lamb soup caught my attention, and our wonderful server insisted on bringing a bowl for us to try. My dining companion was skeptical that it would be watery. It turned out to be a heavenly broth flavored with lamb bones stewing for hours, green onion, black pepper and cumin. ($2.99 a bowl)

Lamb soup at House of Mandi, Anaheim

Mutabbal is an eggplant dish that has many regional variations. Her is it a luscious chargrilled eggplants mashed with garlic, yogurt and tahini sauce, was next up. ( $8.99)

Mutabbal at House of Mandi, anaheim

Lamb Haneeth was the second version of the special traditional dish with lamb from the city of Sana’a in Yemen. A very young fresh lamb is gently roasted in an underground oven until the ultra-tender meat falls off the bone. It is served hot, wrapped in foil, and served over Mandi rice, that is dotted with slivered almonds and yellow raisins. Little tubs of Yemeni sauce and Yogurt are on the table. ($27.99 for 4-6 servings). The huge platter arrived at the same time as a pretty woven basket of bread.

Yemeni Tanoor bread at House of Mandi, Anaheim

House of Mandi is just a happy place to be with the continuous buzz of families and friends of all ages sharing food. Week-end chaos, kids and clattering trays, even between lunch and dinner service is somehow both inviting and satisfying.  Take the little guy in a high chair at the next table. He had already redone the wall of artifacts behind him and the plate of food in front of him by the time his family was leaving, all of which were now on the floor under the table.

House of Mandi, Anaheim

And the staff are also all family and friends who decided it “it would be fun to open a restaurant.” And it looks like that.   We were so pleased to catch up with the chef, Rahim, who made this delicious goat soup with slow cooked lamb, green onion, black pepper and cumin. She is with Tulab, who helped us last time. And the young lady server, Hanim, the chef’s daughter!

Chef Rahim and server Tulab at House of Mandi, Anaheim
Hamin, House of Mandi, Anaheim

For the story of how regal Biryani was brought to India by powerful, ruling Mughals to the northwest to be transformed by a shah’s wife, and how Mandi Biryani arrived in the south by way of traders from the Arabian peninsula, where it was cooked in special ovens that kept the meat moist and gave it its name, please see please see //localfoodeater.com/mandi-biryani-at-home-in-house-of-mandi/. 

The friendly staff at House of Mandi, Anaheim

House of Mandi, 518 S Brookhurst St Unit 1, Anaheim, CA 92804, Phone: (657) 220-5272, //www.houseofmandi-yemenirestaurant.com

For the fascinating history of Biryani, please see //localfoodeater.com/mandi-biryani-at-home-in…/.

Botticelli Italian Tomato Pasta Sauces

Comments Off on Botticelli Italian Tomato Pasta Sauces

(Gerry Furth-Sides) You can taste the difference in Botticelli Pasta Sauces from the first spoonful. You understand why the term “premium” is used for the ingredients entirely sourced from Italy and made up in small batches. We opened the Spicy Vodka first, and then tried it on everything we could (see below). //botticellifoods.com/

A rich Sicilian selection of Botticelli products

Family owned and operated since 2002, the company roots run deep in Italy, the company goes back four generations to the island of Sicily. Ancestors there were local farmers and grocers dedicated to the art of Italian food.

Botticelli is the the only Italian specialties importer and supplier offering a range of premium products grown, packed, and produced in Italy. Their line includes sauces, olive oils, balsamics, pastas and specialty foods. 

Tomatoes in Botticelli are heirloom from Italy

First, you can taste the fresh tomato and basil in every bite. Perfect to go with Celestino Drago pasta. The Drago family is from Sicily.

The Drago restaurant family and the Botticelli company owners are from the island of Sicily.

For decades I never bought tomatoes after not unhappily giving them up for a non-acidic diet. Then Marino Ristorante Chef, Sal Marino, put one on a plate, insisting on dotting it with salt, and I fell in love. From then until now it was farmers market, Melissa’s when available or nothing. Until we discovered Botticelli sauces.

Advising homemade pasta under your hand or a shop for Botticelli sauces
Luscious Botticelli Tomato, Porcini Mushrooms & Truffle Premium Sauce even sounds wonderful!

Botticelli Tomato and Basil sauce on ruffled fettuccine called curly pappardelle or ‘pappardelle ricci‘.
Botticelli, perfect for Shakshouka!
Botticelli Roasted Garlic Pasta Sauce is perfect for Shakshouka
Spaghetti dressed in Botticelli tomato, Porcin, Mushrooms & Truffle Sauce
Sumptuous, rustic Botticelli Truffle Alfredo, 120 calories in 1/4 cup perfect for bowtie paste!
Botticelli Truffle Alfredo dresses bowtie paste or pasta ricci

The sauces are so satisfying that a little goes a longer way. Yes, they are rich but the Truffle Alfredo calorie count is 120 for a quarter cup of sauce and the Red sauces are 140 for a cup. Mange!

Knox & Dobson’s Historic Cocktails in a Bottle

Comments Off on Knox & Dobson’s Historic Cocktails in a Bottle

(Gerry Furth-Sides) Making cocktails properly has always been a considerable skill. These days it is considered an art. Knox & Dobson President Rob Levy and Creative Director Peter Lloyd Jones, who is the formulation and product development director, agree. They would know, being involved with highly esteemed bars, (The Raymond 1886Everson Royce Bar). So they found a way to create the perfect pre-mixed drinks in Knox & Dobson’s new bottled cocktail collection. Please check the website for vendors at //www.knoxanddobson.com. Each 200 ml bottle easily contains two servings. Each bottle costs $15 and the set is $70.

It starts with the shape and look of the bottles. The indigo, translucent color is an instant classic. At our tasting, everyone was so impressed with the hexagon-shaped shape of the bottle and flat sides that makes it easy to hold and almost impossible to roll around if it tips over. “This is absolutely perfect to take to events, such as the Hollywood Bowl,” emphasized guest, Ingrid Day. “It even feels so good in the hand.”

The secure, easy to hold, flat-sided shape of the Knox & Dobson bottle

We did our tasting with well-experienced catering company bartender, Donald Herman. He advised chilling the glasses for the Martini. We worked out way from cocktails with the least amount of ingredients to the most, additionally from the least sweet to the sweetest. Bartender Herman praised each and every one of the cocktails because they were “made with integrity and accuracy.” I add that this is the perfect way to learn how to make a cocktail at home with Knox & Dobson setting the standard for taste.

Bartender for the Day, Donald Herman
The Knox & Dobson gift set arrive in a rustic bedding to prevent breakage during shipping

A “proper” martini in its original form contain gin and vermouth. Liquor historian David Wondrich writes that bartenders have always referred to a martini made according to the original recipe as a “silver bullet” or a “crisp cocktail” because of its incredibly clean and fresh flavor.

Donald garnished each martini with imported Spanish queen olives. They added to the somewhat herbal flavors of the gin. Perfection. When serving the cocktail at home, it’s easy to make variations such as a “dirty Martini” with olive juice. It also zings with a lemon twist, or even without an olive for a dry taste.

A “proper” martini from Knox & Dobson
The Knox & Dobson Martini without an olive with a “cleaner taste”

The Knox & Dobson Improved Whiskey Cocktail is rightfully labeled “improved.” It is straight aged rye whiskey, Maraska Maraschino Liqueur and Angostura bitters.  This cocktail has a spiced flavor profile, including American oak, citrus, along with bright and deep cherry notes.

The Knox & Dobson “improved” Whiskey Cocktail

Even though a recognized “cousin’ of the Martini, origins of the Manhattan cocktail are not as well known. They seem to lead to the Manhattan Club, a social organization for Democrats in New York. More specifically, Lady Randolph Churchill, Sir Winston’s mother, ordering a combination of rye and vermouth for a toast during a visit to the club.

The Knox & Dobson Manhattan

The Manhattan is prepared with spicy rye whiskey, sweet vermouth and two dashes of Angostura, stirred with ice to chill, and then strained into a Martini glass. Farnish with a brandied cherry makes it upper class.

The Knox & Dobson Rye Manhattan with classic Italian cherries

We loved the Old Fashioned with its amber color. Knox & Dobson advises popping a Luxardo Maraschino cherry into it. The cherry works to balance the big citrus flavor and turn it bright, fresh and fruity. Our group agreed that we loved it with and without cherries.

The detailed aromas and flavors of the Old Fashioned to look for are freshly expressed orange peel, caramelized citrus, peppered almonds, raisins, and toffee with a supple, sweet medium body and a warm, intricate, long finish suggesting hints of licorice, violet, and sweet oak.

The Knox & Dobson Old-fashioned with Luxardo Maraschino Cherries and ice cubes
Our perfect cocktail tasting setting for Knox & Dobson
Fun accompaniments to the Know & Dobson bottled cocktail for on-the-go
Our more elaborate at-home cocktail enticements

Hola! EatUrXica’s Ingenious American Welcome to Mexican Jícama

Comments Off on Hola! EatUrXica’s Ingenious American Welcome to Mexican Jícama
Jicama

(Gerry Furth-Sides, EatUrXica content) Jicama, the healthy, crispy root vegetable so familiar to the Latin table for so long, is not only natural and tasty but adds sweetness and crunch to salads and stir-fries. The root vegetable has the neutral taste of an unsweetened apple. It’ s the perfect new or new version to try in November for National Diabetic Month since it is helps manage glucose levels.  

Jicama spears even “look cool”

A natural prebiotic, jícama provides nutrients to help support gut health. It also boosts immunity and is heart-healthy. jícama makes the perfect addition to any Paleo, Whole 30 or low-sugar diet.

So welcome Jícama Pachyrhizus erosus, the native Mexican vine commonly known as jícama Mexican turnip. This name most commonly refers to the plant’s edible tuberous root. Jícama is a species in the Pachyrhizus erosus in the pea family.

Hot Jícama fries”

One way to make the “Indian summer” last longer:  A quick and easy recipe for “Jícama “fries.”  We substituted Pimenton de la Vera, from Spain, for the Tajin.  It gave it an extra sweet kick that contrasted beautifully with the limes.

EatUrXica jicama “fries”with Pimenton de la Vera

Yield: 2 servings

Prep Time: 5 minutes Rest Time: 0-15 minutes Total Time: 5-15 minutes

Ingredients:

·         2 cups pre-cut  EatUrXica Jícama (as pictured)

·         juice from 3–4 key limes (regular limes work too)

·         1 tsp Tajin sprinkled on to taste. We love the Spanish Pimenton de la Vera, sweet pepper for an added smoky, sweet flavor)

– Tajin is a delicious Mexican spice mix of salt, chili peppers and dehydrated lime.

EatUrXica jicama “fries” with Pimenton de la Vera


Instructions: Combine all ingredients and let rest for about 15 minutes. This will allow the flavors to really set in, but you can eat it right away too!

Fresh EatUrXica jicama wraps (and jicama spears) can be found locally at Whole Foods and Smart & Finals around Los Angeles.

EatUrXica jicama taco wraps

EatUrXica jicama wraps make easy and healthy alt-taco recipes. They can be used in place of a traditional hard or soft taco shells). Jicama also works on tacos, recently featured as one of America’s Top 50 favorite foods.

Fresh EatUrXica jicama wraps (and jicama spears) can be found locally at Whole Foods around Los Angeles.

Take the wraps for a spin by using them in a few of our favorite alt-taco recipes: Surimi TacosMango TacosShrimp Tacos, and Chicken Tacos (BBQ that chicken!).

A delicious side to pair with your jicama tacos is Mexican staple dish: Red Jicama Aguachile (similar to a ceviche) or the Jicama Avocado Grapefruit Salad.

Tel Aviv Groove’s Authentic Kabbalat Shabbat Dinner at Nua Restaurant

Comments Off on Tel Aviv Groove’s Authentic Kabbalat Shabbat Dinner at Nua Restaurant

(Gerry Furth-Sides) The Nua Restaurant Friday evening created by the Tel Aviv Groove series was billed as a “relaxed gourmet Kabbalat” Shabbat dinner.  Host chef Yoav Schverd, Israeli Chefs, Jonathan Sharvit and Danna Lee-Berman, created the menu and worked the kitchen.   Mastermind series creator, Orly Segal, added, “modern Israeli food, a happy atmosphere. And something else.”

Nua Restaurant Friday evening created by the Tel Aviv Groove series

The “something else” turned out to  all of the exuberance and the smarts and the dedication that I always equate with Tel Aviv. It was here, and so much more.  The full-bodied dishes brought the best of new Mediterranean cuisine, almost all of it served at room temperature as is the custom. The hotel may be the jet setter’s landing place when in town.  Still, the buzz of of families and diners of all ages sharing communal tables lasted well after sundown. . 

Chef Schverd together with Chefs Jonathan Sharvit and Danna Dee-Berman created the Tel Aviv-inspired edgy, innovative and colorful menu. It was fun to see Israeli Chef Cobi Bacar join them in the kitchen. He had cooked for us the night before at Savida (//see //localfoodeater.com/tel-aviv-groove-pop-ups-insider-experience-of-new-israeli-cuisine/

Chefs Jonathan Sharvit and Cobi BacarNua Restaurant for the Tel Aviv Groove series
Nua Restaurant Friday evening created by the Tel Aviv Groove series

The kabbalat shabbat or “welcoming the Sabbath” follows the ancient tradition that precedes the holiday at sundown.  It is widely considered the most poetic and magical of all Jewish liturgy, The Kabbalat Shabbat service reflects Jewish history from biblical origins to the mystical age centered in Safed in the 16th and 17th centuries.

Binyamina wines at the Nua Restaurant Friday evening created by the Tel Aviv Groove series

This distinct and separate service comes before arvit l’shabbat, the Sabbath eve or Friday evening service.  And so it begins just before sundown at the end of the day on Friday.  

Tel Aviv Pop Up creator and organizer, Orly Segal,  headed one of the communal tables. Chef Yoav’s wife, Tal, was also at the table.

(Left to right) Nua Chef Yoav’s wife, Tal; Orly Segal, Nua Chef Yoav Schverd at the Tel Aviv Groove Shabbat Dinner

 The restaurant and small bar inside the boutique Crescent Hotel in Beverly Hills alone is worth the price of admission. Chef Yoav insisted on giving me a tour of the second floor photo gallery with all the George Holtz and terry O’Neill photographs.

Nua Restaurant Friday evening created by the Tel Aviv Groove series

Sommelier Efi Kotz paired Binyamina cocktails and wines for this and all the meals in the Los Angeles tour.  This broad experience with the Binyamina wines gave guests a vertical experience of learning about one winery’s wares paired with different foods.  Efi explained the significance of THE CHOSEN label, served this evening.

Kotz is the chief sommelier at the leading Lifestyle Hotel Mammilla, as well as in the prestigious David’s Citadel Hotel, both in Jerusalem.  His is in charge of the wine menu and wine pairing in the hotels’ trendy restaurants.

Sommelier Efi Kotz paired Binyamina wines for the Tel Aviv Groove Pop-up Series

Considered a top expert in the subject of Israeli wines and wineries, Efi Kotz works tirelessly to advance them around the globe. Efi Kotz is also invited regularly to judge in wine competitions both in Israel and around the globe. He also created the two special cocktails.  He won us over with his Melrose Avenue “vintage find” cat shirt and it turns out that he has 12 rescue cats.

Sommelier Efi Kotz paired Binyamina wines and created cocktails for Tel Aviv Groove Pop-ups

Nua, 403 N Crescent Drive, Beverly Hills, CA  90210  located in the Crescent hotel, (310) 247-0430 //www.nuabeverlyhills.com/. Nua hours is open daily  8:00 AM to 11 PM