Gerry Furth-Sides Archives - Page 27 of 82

Chef Daniel Son’s New DTLA Katzu Sando Take-Out

August 5, 2020 Comments Off

(Gerry Furth-Sides) A take-out only version of Daniel Son’s marvelous sandwiches will star at Katsu Sando in Chinatown, DTLA, after Katsu Sando achieved so many followers at the local Sunday Smorgasburg. It is a bright light in the Los Angeles culinary scene even if it means that take-out replaces a more formal dining experience.

Our stamp of approval already goes to Chef Daniel Son’s usual four perfect versions of KATSU SANDO” “fried pork cutlet sandwiches” plus his own takes on nigiri. Even the honey Shokupan (white milk bread) is baked in-house. The sands began their run at Daniel’s Kura Sushi Sunset that is now shuttered during a remodel of the shopping center.

Chef Son will bring back his Japanese A5 beef katsu sando ($70) curry katsu plates, honey walnut shrimp sando, and curry chizu.

We wrote about Daniel Son, second-generation owner-chef, and Kura as one of the city most under the radar sushi attractions. //localfoodeater.com/korean-father-son-perfect-japanese-sushi-at-kura///localfoodeater.com/korean-father-son-perfect-japanese-sushi-at-kura/

(photo courtesy of Kura Sushi Sunset)

The lowly sandwich has attained cult status in Japan. As is true of other culinary superstars that evolved from humble beginnings (ramen, pizza), like a brown bag lunch or snack. Japan owns a long history of the mastery of adapting and elevating imported food traditions. They even have a word for it: Yōshoku. This refers to any Western-style dish that has received a makeover suited to the local palate. Rigorous chef attention, that can amount to obsession is paid to the ingredients and technique.

The Katsu (cutlet) Sando (sandwich from sandwich ) traditionally consists of panko-breaded and deep-fried chicken, pork, beef, or vegetables served between two slices of fluffy white bread.

(photo courtesy of Kura Sushi Sunset)

Meticulous, gracious Chef Daniel’s mission of honoring Katsu Sando at his pop up is to prepare the ultimate, katsu sandwich with traditional techniques. He uses Nama-Panko, freshly ground premium bread crumbs for a light flakey and crispy crust to the cutlets.

(photo courtesy LA GOURMET)

Chef Daniel cuts the crust off the pillowy Shokupan bread, making it the perfect textural contrast to the layers of panko-crusted ingredients and cabbage.

Even the smaller Wagyu beef sandwich is a satisfying few bites. The Wagyu shine, seared to perfection.

(photo courtesy of Kura Sushi Sunset)

Chef Daniel became obsessed with the historic street food, Yōshoku translating into a Japanese twist on European cuisine while training at Tokyo ’s famed Nihonryori Ryugin. obsessed with Katsu Sandos while he was training at Nihonryori Ryugin in Tokyo, Japan. After long days in the kitchen, he would frequent the local convenient store where Katsu Sandos were his go-to “after work snack.”

Upon returning to the States, he had difficulty finding good-quality Katsu sandwiches and started to create his very own. His goal is to elevate the gem of the Katsu sandwich to its full potential starting with his L.A. patrons.

We loved the more traditional “no cheese” from the Selections. The Ton-Katsu Sando with Berkshire Pork was our favorite. We also liked the Kinoko-Katsu Sando with Portobello Mushroom.

Other choices: Ton-Katsu Sando (Berkshire Pork Katsu Sandwich) + Chizu (cheese) includes the Sando sauce (very much like the Harissa and mayo aioli we make at home), Shiro-waifu cabbage shreds, name-panko crispy Berkshire Pork Loin, a small pickle sliced, house-baked honey milk bread and aside of pickles with juice.

Kinoko-Katsu Sando (Portobello Mushroom Katsu Sandwich) + Chizu (cheese) includes the Sando sauce (very much like the Harissa and mayo aioli we make at home), Shiro-waifu cabbage shreds, name-panko crispy Portobello Mushroom, house-baked honey milk bread and aside of pickles with juice.

Tori-Katsu Sando (Jidori Chicken Katsu Sandwich) + Chizu (cheese) includes the Sando sauce (very much like the Harissa and mayo aioli we make at home), Shiro-waifu cabbage shreds, name-panko crispy Jidori a small pickle sliced, house-baked honey milk bread and aside of pickles with juice.

Daniel’s sister, Annie (above) serves the crowd. Menus are near the door; orders are taken at the register.

Katsu Sando in Chinatown, DTLA (Katsu Sando. 736 N. Broadway, Chinatown, Los Angeles, CA, hours, 11 a.m. to 5 p.m. will expand in the coming weeks.)

Celebrate Tequila Day – and Mexican History – with La Adelita Anytime

August 4, 2020 Comments Off

(Gerry furth-Sides, content from La Adelita and from wikipedia) La Adelita (80 proof/ 40% ABV) is a portfolio of five extraordinary tequilas, made by a collaboration of generational distillers and cult wine & spirit artisans – is now available in the United States, nationwide. Every bottle honors the name by being distilled by hand, “the old-fashioned way” in small copper pot stills made in the 1920’s in Cuba. The tequila uses the purest agave, hand-selected and harvested in the rich red soils of the plantations in the heart of the highlands of Jalisco.

Jalisco – the home of pure tequila

The line was named in honor of Adelita, the fearless woman who led the female fighters in the Mexican Revolution, La Adelita is harvested and distilled from single estates located in the heart of the highlands of Jalisco, Mexico.

“La Adelita” is one of the most famous ballads of the Mexican Revolution, which in its many adaptations tells the story of the war. The most famous was of a woman named Adelita, who was from Duranga. Adelita joined the Maderista movement in the early stages of the Revolution and fell in love with Madero. She became a popular icon and the source who documented the role of women in the Mexican Revolution. In time, the name Adelita grew to become synonymous with the term soldadera female soldiers who became a vital force in the Revolutionary War efforts due to their participation in the battles against Mexican government forces.

Adelita female soldiers in the Mexican revolutionary War(photo from Wikipedia)

In fact, these female soldiers cooked for and washed up after the armies, cared for their wounded men, and fought bravely in battles alongside the soldiers. In Spanish, this honored name has come to mean, “Of the nobility, noble; a diminutive form of Adela.” Today, Adelita came to be an archetype of a woman warrior in Mexico, and a symbol of action and inspiration. The name is used to refer to any woman who struggles and fights for her rights.

Join the Adelita Army!

Below is popular cocktail made from this golden beauty. Tequila is only produced inside the Mexican state of Jalisco and in some municipalities in Guanajuato, Michoacan, Nayarit, and Tamaulipas. A fun-fact is that any agave-based distilled spirit outside those regions are called “mezcal.”

Spicy Jalapeno Margarita

Directions: Muddle chilis and coriander/cilantro in a shaker, add other ingredients, shake with ice and fine strain into an ice filled glass. Serve in an old-fashioned glass and garnish with a slice of lime or chili pepper and salted rim.

1 slice – red jalapeno or chili pepper
3 sprig (inches) – cilantro leaves
2 fl oz – La Adelita Reposado tequila
1/2 fl oz – syrup (agave)
1 fl oz – lemon juice

Safe-keep Your Ethnic Recipe Treasures with Happy Planner

July 23, 2020 Comments Off

(Gerry Furth-Sides) Why does it feel more and more difficult to keep track of recipes? Bookmarking cookbook pages in years past was one simple path to favorites; another, as too many of my childhood favorites prove, pop up by by way of embarrassing ingredients right on the pages! Add the prospect of the current thousands of new on-line recipes, plus those in new cookbooks, and it can become bewildering. HAPPY PLANNER solves this problem in a fun way with a book just waiting for 160 recipes and notes, and even provides a tear-out shopping list pad.

The delightful HAPPY PLANNER begs to hold 160 dessert recipes

HAPPY PLANNER dessert cover photos are bold, enticing and LAMINATED

Even the whimsical heart ring binders on the HAPPY PLANNER books are creative, practical and sturdy and allow the book to lay flat.

An enticing story itself on the heavy-duty weight divider pages with laminated tabs in HAPPY PLANNERS

HAPPY PLANNERS books provide Conversion Tables with a space for notes at the bottom

The thoughtful, fun and motivating tear-out shopping list pad comes as a “gift” surprise at the end of HAPPY PLANNER. We’d love a plastic sleeve for safe-keeping it until the next shopping

For gift-giving, this HAPPY PLANNER front-page adds adds a special, personalized touch

The inspiring HAPPY PLANNER front-page divider for salads

Inside the HAPPY PLANNER book are pages waiting to be filled with ingredients, directions, prep time, cook time and a space for the number of servings. There is room for notes at the bottom – so important when you do not want to write in your cookbooks.

A beloved Molasses Crinkle recipe (of mine) from the BETTY CROCKER cookbook! Perfect to be photocopied and inserted in the HAPPY PLANNER instead of used on the countertop

We’d love a HAPPY PLANNER page of tips, or a sleeve to hold the best from books like this BETTY CROCKER COOKBOOK

We loved most of the graphics in both meal and dessert HAPPY PLANNERS, so we are showing more here! We highly recommend it to safe keep your new and favorite recipe collections organized, and your cookbooks spotless, and also as a gift that will encourage both new and experienced cooks.

Imaginative, timeless graphics fill the heavy duty thick divider pages with laminated tabs in HAPPY PLANNERS.

Inspiration messages geared to the kitchen can be fresh, original and even profound, shown here

Less successful, somewhat cutesy pages in the HAPPY PLANNER contrast with the fresh designs at bottom right.

Celebrate History with National Hot Fudge Sundae Day, July 25

July 23, 2020 Comments Off

(Gerry Furth-Sides) Popular says that the name “sundae” was created in response to the “Blue Laws” mandating ice cream sodas not be sold on Sundays because they were too “frilly.” This was because the “righteous” were very much against what they called “sucking soda” (especially on the Sabbath and the clergy started preaching against them). The dish has even gone by other names at various time, most notably “sundi” and “sondhi” to avoid offending the sensibilities of the devoutly religious.

Each city seems to have its own origin. We were so happy to learn that at the turn of the 20th Century, our own favorite CC Brown on Hollywood Boulevard is credited with starting Los Angeles history of the hot fudge sundar though we preferred the caramel. And the homemade caramel of our friend @table conversation these days!

The biggest rivalry is between Two Rivers, Wisconsin and Ithaca, New York. The two cities have sparred in a good-natured “Sundae War” since the 1970’s. Famed writer, H. L. Mencken (1880-1956), in his 1945 book, The American Language: Supplement 1, while writing on the suffix “DAE” as in sundae, wrote that the “most plausible of their theories ascribes the introduction of the ‘sundae’ itself to George Hallauer of Marshall, Illinois, and the invention of its name to George Giffy of Manitowoc, Wisconsin” because it predated all others. Supposedly it was here that the first ice cream sundae was served by accident in 1881. Druggist Edward Berners (1863-1939), owner of Ed Berners’ Ice Cream Parlor was asked by a George Hallauer asked for a ice cream soda. Because it was Sunday, the Sabbath, Mr. Berners compromised and put ice cream in a dish and poured the chocolate syrup on top (chocolate syrup was only used for making flavored ice cream sodas at the time). Ed Berners sampled the dish and liked it enough to begin featuring “ice cream with syrup” in his shop for the same price as a dish of ice cream. This ice cream concoction cost a nickel, and soon everybody wanted some.

The concoction cost a nickel and soon became very popular, but was sold only on Sundays. One day a ten year old girl insisted she have a dish of ice cream “with that stuff on top,” saying they could “pretend it was Sunday.” After that, the confection was sold every day in many flavors. It lost its Sunday only association, to be called ICE CREAM SUNDAE when a glassware salesman placed an order with his company for the long canoe-shaped dishes in which it was served, as “Sundae dishes.”

Edward Berners closed his ice cream parlor in 1927. Today, the Washington House Hotel Museum in Two Rivers includes a replica of Ed Berner’s ice cream parlor. The Wisconsin State Historical Society recognizes Two Rivers, Wisconsin as the birthplace of the sundae and in 1973 erected a historical marker in Two Rivers Central Memorial Park that reads:

“Life IS Just a Bowl of Cherries” for a Sweet Summer

July 16, 2020 Comments Off

A patio picnic starring cherrie in a salad, pork loin wine sauce, galette and ice cream!

(Gerry furth-Sides) We love dried tart cherries so much we almost forgot the decadent taste of fresh, sweet cherries. (for our sour cherry post, please see //localfoodeater.com/tag/montmorency-cherries/). This summer, thanks to Melissa’s Produce, we re-discovered Bing Cherries, mouthwatering with a rich flavor. We happily ate them from breakfast to supper. So soft to the touch, plump and juicy, they are perfect straight from a bowl with their fun stems and make any dish more festive. Life is a bowl of cherries with sweet Bings! (hear the classic song by Doris Day via the link below!)

Melissa’s Produce fresh cherries originate in CA, OR, WA, Chile.

The story of sweet and tart cherries makes them even more delicious. Robert Schueller, Melissa’s Produce Marketing Director, told us that , “There are 2 types of Cherries: sweet and sour. The Bing and Rainer are the most common varieties, distributed fresh to 99% of the market. However, only less then 1% go to market fresh because most don’t know they are “sour,” or “cooking” cherries, with entire cherry crops typically going straight into the processing industry to be used for pie filling, bakery, dried, canning, and the like. These need to be cooked to be sweet in taste — think of sour cherries like the seville for oranges. He added, “Washington is best known for the Bing sweet cherries in the United States, though they are also known for Rainier cherries too!” (see their relationship story below!)

Oatmeal spiffed up with cherries, maple syrup and a sprinkle of brown sugar

One of our favorite Melissa’s Produce dried cherry salads with smoked sardines, orange slices, Spanish olives, hari covert, homemade whole wheat croutons and artichoke hearts

Fresh cherries work in every dish from oatmeal in the morning to a salad at lunch and at dinner, a sumptuous, pork loin sauce with cherries and wine, then a fresh cherry galette for dessert. Below a succulent pork loin is served, summer style, with corn on the cob. There are approximately 65 cherries to a pound, so one bag covers the three dishes, plus snacks.

Pork loin with cherry wine sauce

Elegant, plump Bing cherries shine in a rustic galette with an open face top – as simple to make as it is impressive to serve.

And eat sweet cherries with abandon, knowing they are also healthy. They are found to stabilize blood sugar, strengthen the immune system and help fight diseases like gout and arthritis. They are also low in calories (90 calories to a cup) and a good source of potassium and vitamin C. Cherries are also a great source of anthocyanins, bioactive compounds that provide antioxidant, anti-inflammatory, anti-cancer, cardiovascular and other benefits. Research shows that melatonin, catechins and flavanals in cherries contribute to the fruit’s healthfulness, too.

An ideal growing location is also a fun fact in itself: cherries do best on the 45th Parallel, a line of latitude halfway to the Equator and halfway to the North Pole with a temperate climate. There are more than 1,000 varieties of cherries in the United States, but fewer than 10 are produced commercially. In Northwestern Michigan, where Traverse City is famous for cherry festivals (think the little pinkie of the mitt-shaped state), the surrounding Great Lakes and rolling hills help create a surprising temperate climate pocket, as does the Mr. Rainier area in Washington state.

When more is more: Fresh bing cherries over cherry ice cream with cherries (Haagen Daaz, no less)

More startling, fascinating facts: Along with being sumptuous in color, taste, texture, cherries are extra special because they have the shortest period between flower blossom and harvest of any tree fruit (60-75 days). Italian history leads us to Roman general Lucullus as introducing cherries to Europe around 74 BC, and also committing suicide when he realized he was running out of cherries! So much for the short season.

Cherries are not unsurprisingly related to plums and more distantly to peaches and nectarines, but had a much different journey to the American table. Cherries migrated with the colonists from Europe in the 1600’s. Henderson Lewelling traveled from Iowa to western Oregon by ox cart in 1847. He brought with him the first cherry trees planted in the Northwest. Seth Lewelling, Henderson’s younger brother, was responsible for the creation of the most famous sweet cherry variety grown today, the Bing. The cherry is named after Seth Lewelling’s Manchurian orchard foreman and friend, Bing, who was over 7 feet tall.

The Rainier cherry is celebrated on July ll. We celebrated with Bing cherries because the Rainier variety has a little “bit of the Bing in it” since it was created in 1952 by cross-breeding the Bing and Van varieties. This Rainier was developed by Dr. Harold W. Fogle of Washington State University in Prosser, Washington. And, yes, it was named after Washington State’s famous volcanic peak, also famous for mountain climbing, where my dad was filmed teaching. For him, as a cherry and mountain lover, Doris Day’s song (below) would fit his feelings, too. For more fun, see Brooke Shields tying a cherry stem in her mouth in the link below!

My dad teaching mountain climbing at Mt. Rainier in the Tenth Mountain Division makes this cherry extra special

Celebrate National Tequila Day July 24 with Mexican Mezcal Resort Cocktails

July 14, 2020 Comments Off

(Gerry Furth-Sides) Celebrate National Tequila Day on Friday, July 24^th with at-home suggestions from Mexico’s Velas Resorts Mixologists. They share extraordinary but simple cocktail recipes, tips for drinking the spirit, and food pairing suggestions to appreciate Mexico’s beloved drink even more this year while at home.

For recipes are available for a classic margarita, Horchata version, and even Hibiscus flavor here. For health-conscious tequila drinkers, Grand Velas Los Cabos suggests its Wheatgrass Margarita. A novel twist to morning coffee arrives with Grand Velas Los Cabos’ recipe comes in the new Tequila Sunrise. Native to Guanajuato, Mexico, the tequila cream used is made with Blanco Tequila, coffee, milk, cinnamon, and anise adds a unique Mexican flavor.

SMOKED PEAR SOUR with El Silencio Tequila

Velas Resort barkeep recommends using mezcal, which we love. The simple thing to remember is that All Mezcal is Tequila but not all Tequila is Mezcal — because of the unique way that mezcal is processed from a variety of agave plants (which also make up tequila) that instills a special smoky taste. The heart of the agave plant, the piña, is traditionally slow-cooked in pit ovens, giving it a characteristic smoky flavor. The type of agave plant, as well as the aging process, make each mezcal unique. It is produced in several states in Mexico, the most prominent being Oaxaca. These days, there are many artisan versions distilled entirely with farmed agave or with wild agave in Mexico. Many mezcals are made with sustainably sourced highland and lowland agaves.

The ‘margini’ is the Smoke on the Water created by Garh Dokken of the Craft House in Dana Point, CA. The festive, smokey cocktail features Nosotros Reposado withnotes of luxardo cherries, vanilla, and blood orange topped with a charcoal egg white foam. For details on this fine tequila, please see //NosotrosTequila.com.

Nosotros Blood + Sand

¾ oz Nosotros Reposado

¾ oz orange juice (preferably blood orange)

¾ oz cherry heering

¾ oz dry vermouth

3 dashes vanilla extract

Shake and double strain into a chilled coupe

Garnish with an orange peel and a cherry

Smoke on the Water Cocktail (Photo courtesy of Craft House)

Follow the recipes below from the Pier House in Venice, CA for the Paloma Spritz, that includes both mezcal and tequila for a take on the classic Paloma, and the Amoxicillin, for their stunning rendition of The Penicillin made with mezcal.

San Baltazar Cup

Ingredients:

2 oz. Mezcal El Silencio Espadin
1 oz. Lime Juice
0.5 oz. Agave Nectar
5 Slices of Cucumber
1-2 Slices of Jalapeno
Pinch of Salt
1 Splash of Soda

Instructions: Muddled and shaken into Collins glass on the rocks. Serve with cucumber ribbon garnish.

San Baltazar Cup

Silent Daisy

Ingredients:

2 oz. Mezcal Espadin
0.75 oz. Lemon
0.75 oz. Curacao
1 Egg White

Instructions: Dry whipped, shaken and poured into sour glass. Serve with dehydrated lemon wheel garnish.

The Silent Daisy Cocktail

Paloma Spritz

Ingredients:

Mezcal Espadin
Reposado Tequila
Grapefruit
Sparkling Rose
Salt

The Paloma Spritz

Amoxicillin Cocktail

Ingredients:

Mezcal Espadin
Pineapple
Ginger
Lemon
Spicy Bitters

Amoxicillin Cocktail

The resort’s Zoom backgrounds feature various photos of the spirit in its original form.

In addition to learning new tricks and tips from expert Vicente Díaz, star mixologist at Grand Velas Riviera Nayarit, below are just a few recommendations from Díaz for drinking the spirit:

Use a medium to large glass, such as a champagne flute, instead of a shot glass. The extra space encourages the oxygenation process and helps release the tequila’s natural flavors and aroma.
When going to take the first sip of tequila, first swirl the tequila around in the glass to help the oxygenation process. After the second sip, inhale through the nose, swallow the spirit over your tongue, and exhale. This process softens the tequila’s flavor.
If you are drinking tequila while eating, research what kind of tequila pairs best with certain dishes. Silver tequila pairs well with seafood, salads, or pasta, for example. Reposado tequila, which embodies a caramelized flavor, goes well with enchiladas, tacos, and a hot soup or creamy vegetable soup. Pair your dish with anejo tequila that stands up to the flavor when you are pairing it with spicy food. Ultra-aged tequila is best paired with bitter or bittersweet foods, or milk chocolate. Gold tequila pairs best with sweet flavors or with high-fat cuts.

The heavenly Velas Resort properties overlook the water in Puerto Vallarta, Riviera Maya, Riviera Nayarit, and Los Cabos. Please check the websites for details and more information.Velas Resorts.

Bravo, BAVA BROTHERS Italian Cured Meats and Spread!

July 3, 2020 Comments Off

BAVA BROTHERS Sopressata, Cervelatta and ‘Nduja’ Calabrese with greens and baby heirloom tomatoes on an open face ciabatta sandwich

(Gerry Furth-Sides) Carefully, packed BAVA BROTHERS Sopressata, Cervelatta and ‘Nduja’ Calabrese arrived at our doorstep, as efficiently wrapped as if we visited a butcher shop in Calabria. And it was exactly when we were craving an Italian experience after looking through Drago Ristorante party pictures and swooning over a post by Elizabeth Minchilli. Multi grazi, universe and BAVA BROTHERS. For details and ordering, please see the website. //www.bavabrothers.com

Packaged into one compact envelope (above): Sopressata, Cervelatta and ‘Nduja’ Calabrese

Classic 4th generation BAVA BROTHERS’ fennel-flavored spicy Sopressata, the newer, Sopressata ‘Nduja’ Calabresespread and Cerveletta Calabrese were in the combo box. The astonishing spread of pork is blended with sun dried tomatoes, garlic and extra virgin olive oil, grown “and kissed” by the California Mediterranean sun. It is so rich it is almost unctuous and more than satisfying as a sandwich, with or without greens!

BAVA BROTHERS ‘Nduja’ Calabrese sopressata spread

BAVA BROTHERS spicy Sopressata with the whimsical envelope shape

BAVA BROTHERS Cerveletta Calabrese

Just opening the package inspired a composed salad of the sopressata; silver chevre cheese; “Nduja” spread and an aioli for the greens; roasted hari cot ‘vert, Spanish olives and ciabatta slices plus Melissa’s Produce peewee potatoes and baby heirloom tomatoes. The cured meats stand up to being eaten solo (We know. We tasted when we opened them!), with about any egg dish or even topping a favorite homemade pizza or pasta recipe. In fact, since the Sopressata creates a flavor reminiscent of pepperoni, it is become a popular alternative to pepperoni as a pizza topping in the US.

A composed salad of BAVA BROTHERS sopressata, cervelartta and “nduja” spread; silver chevre cheese, roasted peewee potatoes, baby heirloom tomatoes, hari cot ‘vert, market greens and ciabatta,

What is Sopressata? An Italian dry cured salami prepared with pork, though is may also be made with beef. It differs from traditional salami because of its much coarser grind, and also its spiciness since pepper flakes are often in the mix. We found that this spiciness arrives at the back of the mouth as a very pleasurable heat, not spikiness. Sopressata may be seasoned with garlic, oregano and basil, as well as the Calabrian fennel. Sopressata, just like salami, are salted, then air dried to preserve them. They are hung to dry between three and twelve weeks, during which time they lose nearly 30% of their weight. To allow for this, they are typically pressed with a weight during the drying process which gives it its distinct flattened and wonderfully novel shape.

A new meaning of “bacon and eggs”with Brava Brothers sopressata and cervelartta and French toast – with Ojai Pixies! Below a poached egg with the sopressata spread on toast

There are many regional varieties well known for making this cured meat, but Calabria is known as the most classic and highest form.

The slightly sweeter Cervelatta complements the spicier Sopressata. It is soaked in white wine and flavored with peppercorns, fennel seeds, gloves and garlic, and contains no added hormones, no nitrates and no artificial ingredients. In it are All-Natural Pork, White Wine, Sea Salt, Fennel Seeds, Coarse Pepper, Garlic, Cloves, Dextrose, Milk Powder, Starter Culture. As the BAVA BROTHERS described it, “Even us Calabrese need a little sweet to balance our spice.”

The history of these cured meats goes back to pork being preserved since ancient times when the Greeks colonized areas of Southern Italy, particularly the Calabria region. Residents of southern Italy taught the soldiers how to prepare this preserved form of pork, which the Romans wrote of as “minced meat, preserved in pork guts” using salt and pepper to help preserve.”

Eating the BAVA BROTHERS meat salad takes me to Elizabeth Minchilli’s Italy as pictured here by in the tour guide, food writer’s yesterday post

“Born in Calabria and handcrafted in California” is still the BAVA BROTHERS motto after four generations. Today the recipe remains the one “born” in Calabria, then brought to America by a grandfather when he emigrated from the small mountain town of Simbario in 1921. Each winter in America the entire family gathered to make a batch, and then preserved it in olive oil, just like grandpa did in Simbario, for special occasions in the coming year. Only the highest quality pork and spices and curing it in a homemade drying room chilled by that famous cold Chicago air.

Photo courtesy of BAVA BROTHERS

Continuing the family’s heritage, 4th generation Steven Bava founded the company with his brother, Eric. All products feature the same unique Calabrian flavors, and are handcrafted with the highest-quality ingredients and minimally processed, “just like Grandpa Bava did in Calabria.” These days, all-natural heritage pork is sourced from Iowa, where the pigs are free from antibiotics, added hormones and HGPs (hormone growth promotantes). Herbs and spices are all-natural and sourced from a California supplier with the highest quality standards.

Beautiful in their casings! (photo courtesy of Brava Brothers)

BAVA Brothers has expanded five-fold across the Los Angeles area in the past year, offered in gourmet and traditional food markets, including Bob’s Market (Santa Monica); Co-Opportunity Market (Culver City,Santa Monica), Eataly Los Angeles, Gelson’s Market (all 27 locations), Lady and Larder, Monsieur Marcel Gourmet Market and Pantry LA. as well as online.

It’s A Wrap — with Italian Cheese Folios

June 25, 2020 Comments Off

(Gerry Furth-Sides) The something gooey, satisfying and rich that makes a few ingredients into a meal are in FOLIOS CHEESE WRAPS. The fatty, satiating texture and slightly salty taste of cheese is universally satisfying even when eaten alone. And it is easily blended or added to salads, veggies, beef or topping pizza, salads, casseroles or omelettes. One Italian company developed eaters to carbs and high fat these days with Folios™ Cheese Wraps, an Italian company, figured out a way to lower the carbs and high fat content that makes cheese to wonderful in texture. Their low-carb, keto-approved lightly baked sheets of cheese that can be wrapped, stuffed, rolled, melted crisped and baked. The wrap is made of 100% all-natural cheese and is lactose and gluten free, made without starch, fillers or added sugar and are only 1g of carbs.

The Cheese Folios”can be roasted in the oven, then placedover a bowl to shape

Folios Cheese Wraps are available in Jarlsberg®, Parmesan, and Cheddar. With no wheat, starch, fillers or added sugar and only 1g of carbs, these wraps are extremely popular with keto, allergy-friendly and low-carb diets and for anyone looking for alternative culinary wraps or an interesting twist to an everyday recipe. They are available in a 10 count pack at Costco for $8.99 and all other stores in a 4-count pack with prices ranging from $3.99 to $5.99.

Cheesy dish ideas made with healthy FOLIOS (photo courtesy of Folios)

Folios is part of the Lotito Foods family. The Lotito Foods family business started in the 1890’s in Corato, Italy, and moved to the U.S. in the early 1900’s. Lotito Foods is a fourth-generation cheese and Italian specialty food company offering both imported and domestic Italian cheese. Lotito Foods offers retail, consumer and private label food product lines, which are available nationwide.

Parmesan Cheese Folio Wrap (photos courtesy Cheese Folios)

Spinach wrapped in Cheese Folios(photos courtesy Cheese Folios)

The Cheese Folios” are roasted in the oven, then placed over a bowl to shape them. They give “leftovers” a “planned over” feel. Below, beef stew in a Folio Bowl becomes an entirely new meal with purple sweet potatoes on the side.

Beef stew in a Folio Bowl with purple sweet potatoes becomes a “planned over” look meal

Folios Cheese Wraps was awarded Editor’s Pick For Best New Products by The Gourmet Retailer News for being an innovative, low-carb, gluten and lactose-free wrap option and called “the very first 100% cheese wraps that are ready to eat right out of the package.”

For more recipes, more information or where to purchase visit www.CheeseFolios.com.

How the Lowly “Pee Wee” Potato Became Kitchen King

June 17, 2020 Comments Off

The French Potato Salad from the Silver Palate Cookbook, perfect for Melissa’s Produce peewees and Trader Joe’s bacon ends

(Gerry Furth-Sides) You always want to know more about what you love, and in the case of Peewee potatoes, adoration at first sight and bite for me. The history beyond the cultivated potato story as fascinating and exciting as how the American way of doing business made it popular. The Incas basically domesticated the potentially toxic potato, then invented the first all natural processing system. Basically, once Farmers Market customers started buying the mini-potatoes, initially offered up as an experiment by growers although they had no commercial classification, sales earned them on as well as a place in market produce bins.

The well-deserved darling of dinner place needed an original name before the fingerling ratings were changed, so the name “peewee” became used to get around it. How can you not love this story. We made a bouquet in honor of it!

A bouquet of Melissa’s Produce red, white and blue baby potatoes in honor of 4th July and summer!

And what is not to be loved about roasted petite potatoes, their jackets so delicate they can even be kept on for cooking, delicious with any seasoning or none at all. The rougher skin of Idahos, are perfect to me in texture and taste, that was the only part of the starchy potato I ate, more as a bed for butter, sour cream and chives. And peewees easily adapt to refined French and Italian cuisines.

Melissa’s Produce Yukon Gold Peewee potatoes, so sweet even in their little mesh bag!

Peewees hold best in a potato bag, placed in a dark, cool place

Fresh rosemary adds a distinctive, fragrant touch to warm or cold pee wee potato dishes

Extra salad dressing in small canning jars is novel and perfect for easy storage

Melissa’s Grinders spice up any Peewee potato dish without buying an entire array of herbs

Mixed, adaptable Peewee are delicious roasted, boiled or baked – almost any application – served cold in potato salad. Raw is prohibited and unhealthy. Slicing them in half for roasting, and used as a side dish or salad is addictive. Note: the potato salad the next day was even tastier because the flavors had seeped through. Julee Rosso and Sheila Lukins used the Southern Italian influenced, Potatoes Fonteccio recipe in their Silver Palate Good Times Cookbook, which adds mint. Fontecchio is a small, medieval village in the Province of L’Aquila in the Abruzzo region of Italy.

What’s in a Name? Potatoes have always inspired novel names!

Seasonings influence the neutral-flavored Peewees, with rosemary, thyme or garlic being the most popular. To enhance the Peewee flavor further, pairit with lemon, arugula, tomato, meats, poultry, truffle oil, and goat cheese. They are most elegant, sliced and holding creme fraiche and caviar.

As with many love affairs, I was reluctant about the initial introduction. But when my slender potato-loving friend, who happened to be Irish, and I roasted a party platter of fingerling potatoes with salt, pepper, garlic, olive oil and rosemary, I joined in to “nibble” an entire 1/3 as the pans came out of the oven. I was smitten ever since.

And what is there not to love with Peewee’s? Here Susan Loomis’ delightful French version with creme fraiche and

Ah, the luxury of fragrant fresh rosemary with Peewee roasted potatoes

Cookbook author, Susan Loomis, with Robert Schueller of Melissa’s Produce, who joyously shared her French PeeWee recipe

Though they have very much the same taste and texture, fingerling potatoes are often confused with new potatoes. Peewees are simply a smaller fingerling variety, and are defined by their size and length, not by their color or variety. Peewee fingerling potatoes are smooth though round or oval, measuring less than 2 centimeters in diameter, and are yellow, red or blue-purple in color. Fingerlings are less starchy and are typically waxy and moist or dry fleshed and have a creamy, buttery taste. Peewee potatoes are botanically classified as Solanum tuberosum, and are most often a mix of Russian Banana, Red Thumb and Purple Peruvian fingerling potatoes.

Hoorah for the peewee that packs punch with its small portion, and with less water, starch and carbs. After all a raw potato is 79% water, 17% carbohydrates (88% is starch), and only 2% protein. Potatoes still provide so much energy because they also are a rich source vitamin B6 and vitamin C, providing nearly a quarter of daily value. They are also a good source of fiber. With a shorter cooking time, and a smaller size, Peewees are healthier since more nutrients are lost with the longer cooking time of a when a large potato, and potatoes are classified as having a high glycemic index (GI)

Mixed Peewee potatoes are botanically classified as Solanum tuberosum, and are typically a mix of Russian Banana, Red Thumb and Purple Peruvian fingerling potatoes, depending on availability. Peewees are the smaller version of the fingerling varieties and are defined by their size and length, not by their color or variety.

Mixed Peewee potatoes shine when roasted, boiled, and baked. They are most popular as a side dish when sliced in half and roasted. Mixed Peewee potatoes pair well with rosemary, garlic, thyme, lemon, arugula, tomato, meats, poultry, truffle oil, and goat cheese.

French Potato Salad with Bacon from The Silver Palate Cookbook

Ingredients for French Potato Salad with Bacon from the Silver Palate Cookbook using Melissa’s Peewee Potatoes and Melissa’s Garlic Herb spice grinder

Ready in the bag! Melissa’s Fresh Peeled Garlic lend a refined French touch to any Peewee potato recipe

Extra dressing for the Potato Salad in a whimsical, and easy-to-store container

Always a satisfying meal: beef, green veggie, a colorful mix of boiled peewee potatoes, garnished with parsley

The Peewee influenced history. First domesticated in the region of modern-day southern Peru and northwestern Bolivia between 8000 and 5000 BC Peru still boasts thousands of varieties. One of the first steps in the domestication of the potato, 8,000 years ago, was the selection of non-bitter tubers to avoid their natural compounds called glycoalkaloids, contained in many wild potato species, While it is the plant’s way of resisting insects and diseases, they impart a bitter taste and can be toxic at high enough levels, so selection and propagation of non-bitter type was crucial.

One intricate system to eliminate these substances that involves freeze-drying was also developed in the Andes. Bitter tubers are exposed to freezing temperatures for three or four nights. During the day in the warming sunlight, the potatoes are trampled by foot to remove moisture and potato skins. The trampled potatoes are then transferred to a stream of water to allow the bitter compounds to leach out.

The final freeze-dried product was known as chuño. It could be stored for a year or longer! It is essentially represents the oldest known form of potato processing. Chuno was used by populations from higher altitudes to barter for products from lower elevations.

In the Altiplano, potatoes provided the principal energy source for the Inca civilization, its predecessors, and its Spanish successor. Wild potatoes there were probably first eaten by people as early as 13,000 years ago. Following the Spanish conquest of the Inca empire, the Spanish introduced the potato to Europe in the second half of the 16th century as part of the Columbian exchange. European mariners introduced it to territories and ports throughout the world.

Piedmontese Beef Feast in a Box (from Nebraska)

June 10, 2020 Comments Off

The table setting fit for a Piedmontese Beef feast

(Gerry Furth-Sides) Any conversation about beef always used to start by saying that my mother’s entire family of 15 were meat brokers. Now it begins with the story of Piedmontese beef. And Piedmontese Beef is a tale the finer things. Let me take you there. It is my favorite gift to beef lovers, because as much of a treasure that the beef actually is, it is practically priced and delivery is free. It is a story of dark, densely textured meat, buttery as Kobe or Wagu, and more textured. It is more flavorful than Black Angus although less sweet and less fatty. Lower in fat beef is also lower in calories, higher in protein and contains a higher percentage of the good Omega 3 Fatty Acid. Used nose to tail, the meat has the most wonderful hearty flavor and tooth to it because of its muscle mass.

Piedmontese Beef Filet Mignon with Melissa’s Produce Mushroom sauce, yam fries and farmer’s market asparagus

In telling the story of the cattle both in Italy and the USA, we must give a nod to cousin its, the thriving Chianina in the Piedmont area. The Piedmontese is part of this breed that migrated to the Piedmont region of northwest Italy, where it was first discovered among the region’s robust history of fine wines and rich cuisines over 100 years ago. The story about how five of these prized animals were “finessed” into the United States decades ago (a little mysteriously by way of Canada), is one of intrigue and determination and passion. There are now about 34 ranches. The story and where to order is is on the website //www.piedmontese.com

Piedmontese Beef arrives at the door, carefully packed to ensure freshness

The famous “Tomahawk cut” – Clint Eastwood’s favorite

Prized for its noticeably heavy musculature, the Piedmontese breed’s unique genetic composition means that these cattle naturally develop a significantly greater muscle mass compared to conventional cattle. At the same time, muscle fibers remain tender without the need for excess marbling. The result is consistently superior beef that is both lean and tender.