Melissa's Produce Archives - Page 6 of 7

Cookbook Legend Faye Levy’s Feast from the Middle East Book

January 26, 2019 Comments Off

(Gerry Furth-Sides) Faye Levy’s beautiful book, Feast from the Middle East, is a treasure trove of traditional recipes and cooking tips to explore the history and the preparation of Middle Eastern cookery.

Faye, a native of Washington, D.C. whose experience at her family dining table was not very exciting to her, visited and fell in love with the middle east – and Yakir Levy, the man who would become her husband of many years – the first time she visited Israel. Faye was so devoted to each that in order to stay there, she learned Hebrew and joined the army! She later worked in an office, as she tells it, finagling a way to listen to the food expert of the day on her weekly radio show.

In time, Faye would up working for her, eventually moving to France where she spent five years at La Varenne, the Parisian cooking school and earned the “Grand Diploma” of the first cooking class. With Fernand Chambrette she authored La Cuisine du Poisson on the cooking of fish and became the first American to publish a book on French cooking – for the French.

Yakir laughs and say that when they moved into their Paris apartment, he hung signs labeling all the furniture in French and they were not allowed to speak English or Hebrew in the apartment until they mastered the language. I am now working from her book, Fresh From France Vegetable Creations, (1987) which features her meticulous research, detailed preparation and hints on shopping.

Today Faye herself is a “treasure trove” of information on middle eastern shopping and cooking – with extensive travel to keep up with the cuisines. In Faye’s words, “From the Fertile Crescent, where agriculture began, to the extravagant tables of Ottoman emperors, the Mideast boasts a surpassingly rich culinary heritage.” This acclaimed food journalist and cookbook author brings 250 time-honored recipes into the twenty-first-century American kitchen. Accessible and authentic dishes, helpful shopping tips, and her trademark user-friendly approach make this book a must-have introduction to a vibrant international cuisine.

For almost four decades, Faye Levy has shopped, cooked, and dined her way through the Mideast, and her enthusiasm for this flavorful, unfussy cuisine will inspire you to make these ancient culinary traditions your own. Featuring the bold flavors and simple, healthy techniques of more than ten countries, this collection has dishes for every occasion, from dinner-party feasts to quick and healthy weekday meals. Faye Levy’s repertoire of fresh, mouthwatering specialties ranges from a simple sandwich enlivened by a zesty Grilled Eggplant Sesame Dip to elegant Grilled Lamb Chops spiced up with Garlic Cumin Tomato Salsa. Chef Faye takes readers beyond hummus and falafel—although she offers stellar recipes for both of these classics. Feast from the Mideast offers a veritable banquet of authentic, tempting dishes and is the ultimate all-in-one guide to the wholesome cuisines of these historic, sun-drenched lands.”

Faye Levy is the lead cooking columnist for the Jerusalem Post and the author of 23 critically acclaimed cookbooks, including Feast from the Mideast and 1,000 Jewish Recipes. She has won prestigious prizes for her cookbooks, including a James Beard Award. A syndicated cooking columnist, she has contributed many articles to the country’s top newspapers, as well as to Gourmet, Bon Appetit, and other magazines.

Natural teacher Faye prepared a varied, classic and contemporary menu for the Melissa’s Produce demo class

Faye’s Middle Eastern Menu

Cauliflower Baba Ghanoush with roasted cauliflower and tahini spread instead of eggplant roasted over a fire

Spinach Yellow Squash and Grilled Pepper Dip with Yogurt

Citrus Yogurt Cake with Honey & Walnuts

Easy to use Turmeric and sweet onions are modern supermarket convenience foods

Refreshing Cucumber and mint water to accompany middle eastern dishes

Tried These Quirky 2018 Trends Going Mainstream in 2019?

January 14, 2019 Comments Off

(Gerry Furth-Sides) Even foods known to be healthy and delicious since ancient times need to be renewed and improved these days. We spotted trends in 2018 that we predict will become mainstream. They range from beautifully colored foods being used to describe clothing, foods used as party floral decoration and bouquets, to ancient, classic foods that once required lengthy preparation or shopping time are now boxed and ready to be popped into the pot or oven.

Cabbage flowers, a rustic but exquisite “new” winter version of duller kale decorations

A winter flower arrangement with the fresh cabbage leaves left after the outer leaves dried up!

(1) Using food to describe the color of clothes. I’ve purchased “burgundy” and “grape” colored clothes but this mulled wine milkshake color silk shirt mixes it all up. Below is the “milkshake meadow” color choice that says it all. We were startled to see it on a competitor in a recent holiday “Great American Baking Show” this past season!

“Mulled wine milkshake” colored silk shirt.

“Milkshake Meadow”

Competitor Amanda Nguyen on The Great American Baking Show in a Milkshake Meadow silk shirt (photo by ABC/Mark Bourdillion)

(2) Bone broth coffee? Once Bone broth at OSSO GOOD made the transition from clear chicken and beef to veggie additions, owner-founder Meredith Cochran let her imagination run wild. So OSSO GOOD’s new brick and mortar location now offers bone broth in this eccentric grande-size drink packed with caffeine, as well as in waffles (that taste richer because the broth replaces water in the recipe). It was already the star of her sippable soups that include a spectacular carrot with Thai seasonings and Super-green. Bone broth is jam-packed with natural anti-inflammatories, healing amino acids, minerals, and compounds like collagen and hyaluronic acid that add richness to the soups without disturbing the flavors. But the huge cup of delicious cold brew coffee had sooo much caffeine power we were wired in minutes. Wonder what it would be like in an espresso?

(3) Shrink-wrapped, boxed main meals. We prepared this mouth-watering French lentil, sweet onion and kohlrabi dish, with ingredients from Melissa’ Produce and Trader Joe bits of bacon ends in under 15 minutes! It otherwise would have taken hours on the stove to cook the beans alone. Every plate of the tender lentils was cleaned and ready for seconds in a short time. This is our new “go-to” dish.

Melissa’s French lentil stew prepared with Diamotech.

(4) Rollins Greens Millet Tots, newest boxed version of tater tots “that are not potatoes” were conceived as a whole grain alternative to that American comfort food staple, Tater Tots. White potatoes contribute to diabetes and currently 30 million Americans suffer from the disease. But not to worry. There are sweet potatoes in the crispy bites with the tender center. The gluten-free, vegan, non-gmo and soy-free Millet Tots contain no binders, fillers, or additives. Higher in protein and fiber than white potatoes, Millet Tots were created as an alternative to the roughly 70 million pounds of white potato Tater Tots annually consumed for nostalgic reasons (our family ate them once in a while) even though they are high in fat, sugar, and calories. They were a natural convenience product developed after WWII with a history of the white potato being an inexpensive American comfort food staple since the 1800’s. The “Millet Tots” are sold nationwide in more than 1,000 retailers. “We plan to debut other American comfort foods with a healthy twist in 2019,” says Lindsey Cunningham, Co-Founder and CEO of RollinGreens.

RollinGreens, founded in 1980 by the Cunningham family, served as Boulder’s first organic and local food truck and catering service. In 2011, the company was successfully relaunched by the youngest Cunningham son Ryan and his wife Lindsey. By 2015 the Cunninghams wanted to reach more consumers and retired the food truck to create their products from family recipes. Please visit www.rollingreens.com for more information.

(5) The Original Farmers Market has been Los Angeles’ favorite gathering place since 1934. In its earliest days, Hancock Park matrons had their cooks come and shop the market for fresh produce. Most recently, delivery companies are known to deliver a single donut (Yes! From Almondine) when the craving hits. Now it is possible to shop “curated” produce from the more than 100 grocers, retailers and restaurants at the Original Farmers Market. Shoppers can also speak directly to the merchants. New Mercato, the online ordering and same day delivery service for independent Original Farmers Market grocers, now delivers from 11 quality grocers and merchants in The Original Farmers Market with Market favorites hand-selected by artisan grocers for one low fee.

Shops at The Original Farmers Market available on Mercato.com include:

Dragunara Spice Bazaar – Organic spice and herb shop
Farmers Market Poultry – Poultry shop
Huntington Meats – Butcher shop
Magee’s House of Nuts – Nut shop
Magee’s Kitchen – Prepared specialty food shop and deli
Marconda’s Meats – Butcher shop
Marconda’s Puritan Poultry – Poultry shop
Michelina Artisan Boulanger – French artisan bakery
Monsieur Marcel Gourmet Market – Gourmet cheese, wine and European groceries
Monsieur Marcel Seafood Market – Seafood shop
T & Y Bakery – Russian-inspired bakery

Shoppers simply enter their zip code to browse through thousands of food products in every category online from their favorite local grocers and stores. Customers are also able to communicate directly with merchants and rate their experience. For more information visit www.farmersmarketla.com. Mercato offers same-day delivery of high-quality groceries and specialty foods from more than 500 leading independently-owned stores across the country. Visit Mercato.com

French Sitram Puts American Chefs Under Pressure

October 2, 2018 Comments Off

(Gerry Furth-Sides) Sitram USA is as passionate as the French in love can be for their contemporary store-top pressure cookers. That’s love convinced me to start using it as a pressure cooker instead of as the beautiful stainless steel thick-clad based stockpot I love that is also perfect for regular cooking. Jill Nussinow author of the Vegan Under Pressure (Houghton Mifflin Harcourt, 2016) cookbook and the Sitram importers do all they can to guide you in using it.

Specifically, pressure cookers: pots with an airtight gasket lid that prevent steam from escaping, which allows pressure to build up inside the pot to cook food faster. Pressure cookers work by increasing atmospheric pressure to increase the boiling point of water from 212 degrees all the way up to 250.

Since the food is cooking in hotter water than would otherwise be possible, and water is so dense, it cooks food faster than any method other than direct heat grilling or deep frying, and renders dried beans or tough cuts of meat into soft, silky proteins in minutes.

So now I’m convinced that these modern SITRAM pressure cookers deliver purer flavors, texture, and color in addition to cutting down meal prep by 70%.

It all started with their culinary educator Jill Nussinow does a hands-on tasting and culinary demos enticingly called, “Pressure Cooking Techniques with a French Twist,” with Sitram’s most popular (heavy duty and heavy) model, the Sitra Pro. Both are kitchen treasures.

What makes it more fun is that Jill could be a Frances Sternhagen double (the phenomenal actress who played Bunny MacDougal (Charlotte’s mother-in-law).

The terms, “gourmet pressure cooking techniques and culinary insights” are aimed at new audiences who may have once saw the bobbling potential time bomb on their moms or grandmoms classic cooker, and perhaps saw it explode (as Steven Colbert, uncharacteristically, mean-spiritedly, mocked a pressure cooker on his recent TV show his).

So this translates into “how not to hurt yourself using this intricate piece of equipment.” And the phrase, “Pressure cooking is safe, healthy and fast,” translates into “if you know what you’re doing” and practice.

A SITRAM PRESSURE COOKER demo at Melissa’sProduce headquarters

Modern technology has made pressure cooking safely. Sitra Pro features a single hand open/close glide system and a pressure release valve on the top of the pot. This specific pressure cooker is used at the International Culinary Center in New York City; featured in the technology department.

Jill Nussinow author of the Vegan Under Pressure (Houghton Mifflin Harcourt, 2016) cookbook, comes heavily credentialed. A Registered Dietitian with a Master’s Degree in Nutrition and Dietetics, her specialty since 1985 is healthful, seasonal and organically grown foods.

Jill Nussinow shows how to use the SiTRAM PRO safely at Melissa’s Produce demo

SITRAM Cookware has been manufactured in Saint – Benoît-du-Sault, France since 1960. The Sitram commercial cookware lines are the professional choice of influential chefs, hospitality and catering circles around the world. As the pioneer of pressure cooking, SITRAM launched the first pressure cooker in 1963. Catering collections are curated from regions in France that is known for world-class cooking. SITRAM collaborates with master chefs, manufacturing experts and designers to produce high-quality products.

The SITRAM importer checks and advises at the hands-on demo

Timing is everything. The current craze for the electric instant pot adds digital settings and a cord to the concept. For me this means higher electric bill (not using a counter oven cut my bill by 1/4) And A lot of different ways turn a market around for a product, whether it is new or a new version of an established one.

As a paleo, I was not as much interested in how fast legumes and grains were cooked – literally the difference between minutes or hours. However, when I mentioned that the shopping I was doing for pressure cooking at Sprouts recently, the young Hispanic checker brightened up and told me, “my mother loves her pressure cooker. She cooks all her beans in it.”

As a paleo, I am interested in this modern classic pressure cooker’s capability to not only deliver meals 70% faster than traditional cooking methods, but the SITRAM capability to deliver the very essence of flavor, texture, and color with each meal. When I inquired, Jill pointed out that difference between steaming and cooking vegetables in the pressure cooker could immediately be seen by looking at the opaque water in the regular steamer after cooking to see that some of the nutrients are left in it.

Corned beef, asparagus, carrots cooked in the SITRAM without using the pressure elements

My procrastinator Corned beef – from the freezer – pressure cooked to perfection in this untouched picture. It tasted seasoned but it did not taste salty.

In the photo above, the wonderful sweet onion went into the pressure cooker with the corned beef

Still a fan of roasting, I have yet to perfect onions in the pressure cooker

Pressure cooked Brussel Sprouts look more intensely green are moister and not visible are all the nutrients still left in

The Sitra Pro pressure cooker was most remarkable in making cakes, such as the gorgeous, moist and intensely chocolate flavored cake Jill baked for the demo. Jill notes in the cookbook that since it’s also (amazingly) gluten-free with almond flour, the batter is “not likely to get tough.” And it can be frozen.

Finally, the good news for someone like me whose favorite place is not in front of a stove watching a pot, I found myself paying close attention to the working parts of the pressure cooker – as any cook is supposed to do. Using it is as exciting, I would imagine as a researcher and film historian, as the first light bulbs and appliances. I’m hooked. I liken it also to learning to drive a stick shift and not “stripping the gears”. Once you know how it becomes second nature.

For more information, please see www.sitram.fr. Questions will readily be answered at “sav@sitram.fr.”

Meet the Hatch Chile “On Fire” at Market Events (Schedule Here!)

August 28, 2018 Comments Off

(Gerry Furth-Sides) HATCH CHILE is here, and only for six weeks. And they MUST be from Hatch, NM. It is the altitude in this southern New Mexican area that infuses the unique characteristic, cold at night and hot in the daytime. Like mesquite in the 80’s, New Mexican cooks have known about them for years. In fact, the Hatch Chile festival is the biggest in the world, even bigger than the Gilroy garlic festival.

Hatch Chile roasting – schedule below!

What makes them so special is that they taste and feel like the sun’s rays in New Mexico – with a little bit of the “Sangre de Cristo” (Blood of Christ” Mountain light at sundown thrown in.) The heat but tingly, well after you eat them, but not prickly at all. Perfection in both savory and sweet bites. The sweetness comes from roasting the thick skins, which peel right off. The sweet onions grown in Hatch are also sweeter, more delicate and more refined than any other on earth.

HATCH sweet onion& sausage, fennel, Melissa’s champagne grapes, chopped apricot and Roquefort salad.

This six-week season, they are as “hot” as the temperatures of the grills they are roasted in thee days. Thousands of people pile into their SUV’s or at least a car with a trunk big enough to bring 25-pound roasted bags – bags- back for the year, to the annual Labor Day roasting festival in Hatch, New Mexico attracts thousands of people to the roastings – and to the shops which feature everything “Hatch chile”. And Southern California markets are not far behind. Costco even carries the sausage so you know the item has gone mainstream.

Bristol Farms imaginative HATCH CHILE 2018 bites

Robert Schueller of Melissa’s Produce enthuses, the first few years we delivered a couple of cases day, now up to 100 cases. Melissa’s Hatch Chile cookbook remains their most popular seller.

2018 Southern California Hatch Chile Roasting Schedule

Friday 8/31/2018

Gelson’s #16, 4520 Van Nuys Blvd Sherman Oaks, Ca 91403, 3 pm – 7 pm

Watch for the signs announcement HATCH CHILE events!

This is a BIG deal – everyone in the store has a HATCH shirt on!

SATURDAY 9/1/2018

Pavilions, 1101 Pacific Coast Hwy, Seal Beach, Ca 90740 8 am – 5 pm

Northgate #9, 230 N. Harbor Blvd Santa Ana, Ca 92703 7 am – 2 pm

Pavilions, 1101 Pacific Coast Hwy, Seal Beach, Ca 90740 8 am- 5 pm

Gelson’s #21, 6255 E. 2nd St Long Beach, Ca 90803 11 am- 3 pm

Gelson’s #22 2725 Hyperion Ave Silverlake, Ca 90027 11 am -3 pm

Gelson’s #33 30922 Pacific Coast Hwy, Laguna Beach, Ca 92651 11 am- 3 pm

Gelson’s # 30731 Gateway Place Rancho Mission Viejo, Ca 92694 11 am- 3 pm

Bristol Farms #7, 810 Avocado Ave Newport Beach, Ca 92660, 8 am- 2 pm

Bristol Farms, 606 Fair Oaks Ave, So. Pasadena, Ca 91030, 8 am- 2pm

Signage is the only way to tell how “hot” a chile is!

The colors of MILD to HOT are the same!

FRIDAY 9/7/2018

Gelson’s #29, 2627 Lincoln Blvd Santa Monica, Ca 90405, 3 pm – 7 pm

Melissa’s HATCH CHILE tamale kits and cookbooks are usually on sale near the chiles

SATURDAY 9/8/2018

Gelson’s #1924 Monarch Bay Plaza Dana Point, Ca 92629, 11 am – 3 pm

Gelson’s #27, 2707 Via de la Valle Del Mar, Ca 92629, 11 am – 3 pm

Gelson’s #267660 El Camino Real Carlsbad, Ca 92009, 11 am – 3 pm

Gelson’s #30730 Turquoise St San Diego, Ca 92109, 11 am – 3 pm

Bristol Farms #1973101 Country Club Dr. Palm Desert, Ca 92260, 8 am – 2 pm

Bristol Farms #213105 Wilshire Blvd Santa Monica, Ca 90403, 8 am – 2 pm

Zapien’s Salsa Grill6702 Rosemead Blvd Pico Rivera, Ca 90660, 8 am – 2 pm

SATURDAY 9/15/18

Smart & Final #388, 1401 E Katella Ave, Orange, Ca 92867, 10 am – 2 pm

Ethnic Dishes in Linda Gassenheimer’s The 12-Week Diabetes Cookbook

July 19, 2018 Comments Off

Linda Gassenheimer, author of The 12-Week Diabetes Cookbook published by The American Diabetes Association is a James Beard Award-Winning Author, radio host, and syndicated columnist. Her sub-title says it all: Your super Simple Plan for Organizing, Budgeting, and Cooking Amazing Dinners. And just from her professional history and associations, and equally from her helpful and no-nonsense demeanor – with a sense of humor – you can’t help but trust her word implicitly from the get-go. And Linda will tell you what she doesn’t know, too!

Her latest work has been for the American Diabetes Association. Linda Gassenheimer, author of 7 cookbooks, each on a different topic, are published by the American Diabetes Association. It is part of the Association’s ongoing project of solving the global epidemic of diabetes which is a vital subject for our nation’s health.

Appropriately one of the main themes of the book is incorporating carbs, previously thought to be “no-no’s” into ethnic food dishes. The concept is also motivational and instructional for further exploration.

The friendly, petite lady is very vocal about eating healthy, and she has devised as many ways as possible to make it easy for the home cook. Her book is filled with the simplest ways for cooks in the kitchen to save time and still create family-friendly meals. Author Gassenheimer does all the research and work on the recipes, such as precise measurements and cost analysis. You can tell from her wide-spread career that she is as organized as one can get. This author has even measured out the salt for you!

And Linda has put those skills into research and homework to save the home cook time. The 12-Week Diabetes Cookbook is a “no-brainer blueprint” in her words. Gassenheimer includes everything you need to for 12 weeks of diabetes-friendly dinners – shopping lists, cost breakdowns and tips for prep.

What should we be eating? Gassenheimer suggests making healthy foods interesting by adding international flavors. Below is her Five-Spice chicken with Chinese Noodles. Low in carbs, healthy broccoli and scallions are key.

Below is Lasagna Soup to be served with a Spinach Salad. The idea is that everyone loves lasagna and here you can have it in wheat noodle form (there is a new white fiber noodle out as well) and still cut down on the carbs.

One of Linda’s tips is to carefully dress salads with oil. A little goes a long way, and she showed just how far a tablespoon would go in this arugula salad.

Gassenheimer also inspired us to do our own research on raw versus cooked vegetables after reading about her raw spinach salad. And this is what we found.

Cooking vegetables can make the cell walls less rigid, which makes it easier to absorb certain nutrients and digest food better. Compared to raw carrots, cooked carrots, for example, have more beta-carotene, an antioxidant that can be converted to vitamin A and improves bone, eye, and reproductive systems. These 7 cooked vegetables are better than raw.

Carrots: Steamed Or Roasted. Carrots are known for their high beta-carotene content. …
Spinach: Steamed. Spinach holds much goodness in its dark green leaves. …
Asparagus: Steamed. …
Red Peppers: Roasted. …
Tomatoes: Cooked With Olive Oil. …
Broccoli: Steamed. …
Mushrooms: Cooked

For further reading, please see //www.scientificamerican.com/article/raw-veggies-are-healthier/

Must-Go! “Free Your Ethnic Inner Farmer” at the Orange Country Fair July 13- Aug 12

July 18, 2018 Comments Off

The parade weaves through the fairgrounds.

(Gerry Furth-Sides) American County Fairs are as old as 1772, and the Orange County fair brings all the excitement and nostalgia of the best of them. A celebration of Orange County’s communities, interests, agriculture and heritage – not planned in a structured, stiff commercial way, but filled with the creativity and spontaneous imagination of all the participants. And, yes, there are all kinds of frozen treats for the hot weather and the usual “everything fried”. Below are Australian battered potatoes! //ocfair.com.

The OC Fair & Event Center in Costa Mesa runs through Aug. 12, offering 150 acres of carnival rides, midway games, and food. Airy, air-conditioned exhibit halls are truly a breeze for browsing, offering a look and often a sample of everything from products to buy to handmade crafts and cooking/baking contest entries. Barns of animals and a delightful kid’s pony ride (with beautiful little horses) are just a small part of the 150 acres holding carnival rides, midway games and a hall devoted to veterans.

Interactive takes on new meaning with the theme, ” Celebrate Your Inner Farmer”. Just about every engaging square inch of the 157,000 square foot space draws you in with fascinating information.

A year-around working farm with animals and crops greet you at the front OC Fair & Event Center in Costa Mesa, CA gate.

One lively, interactive signs in the year-around garden at the OC Fairgrounds

Strolling through the gardens (glorious flowers too!) you can trace the very food you are eating back to its source (well, veggies and fruits and herbs anyway).

A day’s worth of lively exhibits, tours, and demos are in the Culinary Arts hall alone. Everywhere you turn, there are eye-catching exhibits, food fact signs and food, food, food. A toy train set up to show the full range of farm to table transportation runs from one end of the room to the other.

When the trains are in motion (on a regular schedule) it draws people together. The wonderful sounds of the whistles and bells permeate the room.

On opening day, Robert Schueller of Melissa’s Produce was on stage presenting “The Exciting World of Chile Peppers” (how chipotle and ancho got their names) and “Exciting produce trends.” Robert introduced more exotic fruits, dragon fruit and the big, wild-looking jackfruit – and how to use them. He reminded us that Americans are still reluctant to try new ethnic things: the Persian cucumber had to be renamed the “mini-cucumber” for US market sales.

Did you know that the mango was the most popular food in the world? In America, it is the apple. The coconut has a straw for easy drinking right out of it!

And all of the OC Fair it is fun. The “cardboard” Robert Schueller is as live-life as you can get.

SCAN the special tag to get information on your own computer from Melissa’s Produce!

Three Culinary Crawl Tour (“behind the scenes”) introduces the public to exhibitors in a personal way. Just sign up and follow tour guide extraordinaire Pam.

Exhibitors include Culinary Magic, Mixology, OC Local Honey, Charcuterie, California extra virgin Olive Oil, The Fermentation Farm, DIY Kitchen Hacks, UCCE OC Master Food Preservers and Artisan Ray Duey, and M.O.F. and World Champion Pastry Chef StéphaneTréand of the Pâtisserie.

A favorite bite of the day was Northgate Market’s spicy tacos.

UCCE OC Master Food Preservers offer kambocha tea and fruit teas — on tap!

French M.O.F. and World Champion Pastry Chef StéphaneTréand of the Pâtisserie offers our favorites canales!

OCLOCALHONEY owner, Christine Ferrian, is a devoted beekeeper & Honey broker. Samplings were available to prove that even in Orange County, flavors of the flowers the bees visit was the message here.

The Fermentation farm (below). Next to it, a wall of home-prepared jams and preserves (with a sign to tell the difference! Preserves are whole pieces.) The products are in the judging before the fair opens, their ribbons on display.

We were so honored to have two of our own aprons on the wall of vintage aprons from each decade. The tireless, imaginative, beautiful Culinary Arts Supervisor, Pam Wnuck created the changing display. One was in our family in Europe, and one I made in the late ’70’s!

Pam also had a wonderful cookbook library “nook” with vintage cookbooks. Guests vote on their favorite each week. We learned that there is also a place now for our vintage cookbooks! Thank you, Pam Wynuck!

And we were also thrilled to see a KIDS CAN COOK tent with a demo table. This was the theme of our first TV campaign for California grows and the Fish Association 30 years ago!

The ride home – and for many days to come, was filled with images and memories of the fair.

For more details and tickets (only $8 for adults), please see: //ocfair.com/whatsnew/tickets-sale-now-entertainment-2018-oc-fair/

Masala Grill Indian Fusion Kitchen Hits the Trifecta

April 28, 2018 Comments Off

Minced chicken and jackfruit Tacos, Quesadillas and “Mingi” Lemonade at Masala Grill

(Gerry Furth-Sides) Masala Grill Indian Fusion Kitchen achieves the trifecta of unique intensely flavored regional food and inviting decor, plus hospitality both professional and friendly, that makes you wonder why every place cannot be like this. And did I mention free parking?

Everything is such high quality and so well thought out. We almost did not get past the refreshing, intensely flavored drinks. Saffron Mango Lassi is extra rich, made with saffron and cardamom powder. The “Mingi” Lemonade is made with the popular Indian canned drink – Savio said that as a kid he could “happily drink four cans after a sports match” – with fresh lemon, mint, ginger, and sugar.

“Mingi” Lemonade – based on the popular canned drink of India

Saffron Mango Lassi

Crunchy, puffy, crispy dishes offered in the STREET FOOD section is the perfect way to either become acquainted with Indian food or have fun with it. They are the same descriptions found on American breakfast cereals for good reason! Even the names are “fun” – Puchka, Bhelpuri, Papdi Chaat and Mom’s Special Maggie Noodles.

Bhelpuri became an immediate new favorite. The savory snack prepared with puffed rice includes tomatoes, onions, spicy sauce and tamarind chutney, cilantro.

Bhelpuri from the Street Food Cart at Masala Grill

Southern Indian breakfast and snack favorites hold the same taste and texture delights in the APPETIZER section. Donuts? Yes. Vada Sambar, deep-fried lentil donuts are dipped into a cup of sambar, or the most addictive chutney and coconut sauces (look carefully at the plate!). The mouth-watering donut texture is so irresistible we ate the first one that comes with it before the photographs.

Vada Sambar or “donuts” with sambar, tomato chutney, coconut sauces.

Masala Grill’s southern influence comes from partners, Savio Simon and his mom, Susan, whose families come from Kerala, the spice superstar region of India. The “masala” or mix comes from dad, who was in the air force and stationed near Delhi. This popular kid’s dish (of all ages) is an Anda Omelette, stuffed with fresh spinach, onions, zucchini, tomatoes, ginger and a mixture of spices. Maggie sauce and mint chutney come with it to dip into the Sourdough bread.

Anda Omelette stuffed with veggies, served with sourdough bread, Maggie sauce,

We paleos loved the Nargisi Kabab, Scotch-style, hard-boiled eggs Indian style embedded into minced chicken ovals rolled in bread crumbs and deep-fried. I didn’t care that I was teased about “paleo” and “fried” usually not terms used in the same description!

Nargisi Kabab, Scotch eggs Indian style embedded into minced chicken

Tacos, Quesadillas, burritos, and burgers are matched well on the current the MASALA GRILL FUSION section.

Gluten Free Tortilla with onions Cilantro, and a mint sauce at Masala Grill, Indian Fusion Kitchen.

Jackfruit Tacos, made of the giant tropical fruit shown below, are sparked with onions, cilantro and a contrast of mint sauce. they are astonishingly vegetarian and vegan and wrapped in gluten-free flour tortillas. It not only fools the eye but looks at the fruit before it is cut! Jackfruit biryani is on Masala Grill Biryani menu. Chawla explained that “jackfruit” has a consistency that is close to shredded meat. The kitchen’s special sauce turns jackfruit biryani (rice) into a signature dish.

Jackfruit cooked has the wild look, consistency of shredded meat

Jackfruit in the wild! This one earns showpiece status at all the Melissa’s Produce events

Chicken tikka quesadilla with pepper jack cheese, onions, cilantro and tomatoes, and even a .

Chicken tikka quesadilla with pepper jack cheese, onions, cilantro and tomatoes (above).

Masala Grill’s Kitchen has been developing a primarily vegetarian menu since it opened about a year ago. Although many Indians are vegetarians and Indian restaurants usually feature many veggie options, Partner Sahil Chawla told us that as they learned that more and more of their diners prefer vegetarian food, their menu offered more unusual veggie versions, clearly marked (VG/V). Many dishes, such as the Gobi Manchurian below have both vegetarian and meat options.

A flower of Gobi (cauliflower) Manchurian, a dish from the southeast with Chinese influences. Meat protein options are also available.

How do they do it? One of the four partners is on site at all times. It feels like nothing makes them happier than to explain their food and make you feel at home. Sahil with his wife(far left) and Savio Simon with his wife (far right) are long-time family friends. Savio’s mom, Susan Simon (middle) is the long-time owner of famous India’s Sweets and Spices on Venice.

Masala Grill’s sumptuous buffet, individually served to guests, is only the beginning

Masala Grill, 5607 San Vicente Blvd, Los angeles, CA 90019 (323.954.7570) //www.masalagrillla.com.

Nandita Godbole’s Book is NOT FOR YOU

March 13, 2018 Comments Off

She’s “one of those women” who expresses a strong opinion about everything that concerns her and remains warm and engaging to every single person in a room. She is an international Indian Woman on a Mission and knows how to make it happen. She is Nandita Godbole (Goad-ba-le), author of the recently published, Not for You. This “first of a collection series of Family Narratives of Denial & Comfort Foods” as she subtitles it, is chef-teacher Godbole’s imaginative, captivating book of culture, cuisine, and generations of her own family history based on true stories.

Nandita graciously signs her books with a personal note in each one

Outspoken, witty Nandita is as generous as she is gregarious with an intellect and passion to match. In her blog, she admonishes, “My pet peeves include the improper use of the words Chai-tea-latte and Indian-Curry. The correct usage is ‘never’.” (for more information, please see: //www.currycravingskitchen.com

Nandita signed my book, “This book is for you. Enjoy.”

Nandita is a first-generation American (born in India) and a third-generation chef. A dedicated teacher, she launched her dinner club company, Curry Cravings™ in 2005 to showcase and share the dynamic Indian culture and cuisine she was so homesick for in the US. It also became a way to explore her own identity. As Joan Didion always says (me too), “I don’t really know what I think about a subject until I write about it.”

Still, you can tell what kind of n encouraging teacher (and mom) Nandita is by how excited she was when the guests used up almost all the betel leaves to make the packets as she instructed. “Oh my,” she exclaimed, “Look at this! I’m so happy that you all tried this unusual taste.”

A true teacher who “starts the lesson at the students’ level, she underestimated her LA food writer audience. When Nandita acknowledged Los Angeles-based Melissa’s Produce several times for supplying ingredients she could not source locally in her hometown of Atlanta, Georgia, you understood why. For more information on Melissa’s Produce, please see: //www.melissas.com/

She urged everyone to “to try the food even though it might be spicy,” (it was not spicy), and to explore Indian shops — “they won’t bite you”. And this is still why tireless Nandita remains an enthusiastic, successful advocate for Indian culture. In her words, she is “bridging the gaps between its perception and ‘consumption.’” A keen observer, as intellectually challenging as she is informative, she writes about cultural overlays on our personal and social environments that provoke the reader to think.

Nandita shares her postcards, each a portrait about a character in her Not for You Book with a recipe on the back

The book signing was a special occasion at Melissa’s with old and new friends – which Nandita makes happen at just about every event. Supporter, friend and legendary chef, Neela Paniz(who introduced authentic, refined regional Indian food to LA at Bombay Cafe and was recently a winner on the Chopped TV show), was in the audience.

(left to right) Neela Panisse, Faye Levy who wrote the introduction to Nandita’s CRACK THE CODE, Nandita

Melissa’s Produce’s special welcome to Nandita’s presentation with festive orange napkins (the color represents “‘party”) encased in sparkly Indian napkin rings.

Whole coconuts juice and coconut water were refreshing even in the winter. Nandita has plenty to say about how to crack open a coconut (no need for anything but a household hammer) and told about her fond childhood memories of it in India. Unlike many Indian dishes which transpose savory and sweet, coconut milk and pulp is expectedly sweet.

Melissa’s coconuts with milk ready to drink

“Kolmbi” Spicy Shrimp in Tomatoes – in a basic Indian tomato sauce flavored with what Nandita calls the “Indian trifecta” of turmeric, cayenne, and a cumin-coriander blend.

“Kolmbi”Spicy Shrimp in Tomatoes

Bateta-Nu-Shaak, Quick Potatoes with Mustard Seeds, cooked with ginger paste, sauteed onions and curry leaves, looks exactly like apples in the pan

Bateta-Nu-Shaak: Quick Potatoes with Mustard Seeds

Prasad K’Sheera: Stovetop Semolina Pudding with Bananas – flavored with cardamom, saffron, ghee and sliced almonds, a rich delicious dessert that is a prasad, meaning that it’s made for religious occasions and also a very special treat for visitors when they drop by a home in India.

“Prasad K’Sheera “Stovetop Semolina Pudding with Bananas

Pappaya-NuRaitu Raw Papaya Salad with cumin seeds, black mustard seeds, curry leaves, ginger paste and garlic paste does the unexpected in western the by making a savory dish out one that is expected to be sweet. It is healthier and the seeds add texture.

This is raw Papaya Salad! Pappaya-NuRaitu

Nandita enthusiastically shared her family’s version of watermelon known as Kalingad. The idea is the same as salted watermelon in the west. Here Spice-Dusted Watermelon Bombs are flavored with Nandita’s homemade chaat masala spice blend of cumin, coriander, and fennel seeds. “Once you’ve tasted this, you’ll never eat plain watermelon again,” said Nandita.

Jeera rice, Basmati rice with cumin, cardamom and cinnamon stick turned out to be a surprisingly pleasant, neutral partner for the spiced shrimp. The cumin seeds add texture and flavor contrast.

Jeera Rice

Nandita’s beautiful daughter and husband travel with her and become her best assistants!

Andrea Rademan with the Godbole family. Both ladies boast that Andrea was behind Nandita writing her first book.

Nandita’s published cookbooks ‘A Dozen Ways to Celebrate’, and ‘Crack the Code’ have reached more than 30 countries. She enticingly identifies Indian cuisine as one to choose because of its “ flavorful, decadent and healthier choice”.

Nandita with writer Barbara Hansen, who she thanked in her book

Kitchen Creativity Book Tells How to Develop Classic Recipes

January 29, 2018 Comments Off

KITCHEN CREATIVITY: Unlocking Culinary Genius-with Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs by Karen Page is a voluminous how-to book is filled with secrets and strategies from more than 100 leading culinary minds on ways every cook from home amateur to professional chefs can be inspired in the kitchen.

Popular”how-to” have fun cooking author Karen Page of KITCHEN CREATIVITY works with her husband-photographer Arnold Dornenburg.

Congenial author Karen Page was dismayed to learn that “only one in ten Americans reportedly enjoying cooking today,” and she decided to dedicate a guidebook to change these facts. The 400- page textbook size volume includes more than 275 four-color photographs by her husband and collaborator, Andrew Dornenburg. When she gave instructions on how to use Kitchen Creativity at a book signing and demo, it was mostly for readers to, “to dip into for insights and inspiration.”

Karen’s idea was to tap into the minds some of the most publicized high-end chefs or as Page describes them, “the world’s leading creative professionals currently.” The key is understanding how their process of creative works and use them in their own cooking.

Karen Page explains how celebrity chefs teach culinary students healthy ways of cooking

The book includes profiles, snippets of wisdom, historical pages (on ice bream) and segments of aggregated ideas about creativity in the kitchen and outside of it.

Famous chef interviewees in the high-end culinary world include who share their information include José Andrés, Dan Barber, Rick Bayless, Daniel Boulud, Amanda Cohen, Kyle Connaughton, Curtis Duffy, Emily Luchetti, Eric Ripert.

The topics include:

How pairing unexpected ingredients together can create the most exquisite flavor combinations

How to utilize comprehensive seasonality charts to spark inspiration no matter the season

How to create complex yet balanced layers of flavor

How to unlock your abilities as a chef to become an alchemist in the kitchen

The book’s A-to-Z section has segments of random information. It is meant as a series of freeform prompts or starting points for creative inspiration, from flavor pairings to dishes that chefs like to prepare at home.

Not a cookbook (no recipes) but more a collection of ideas, KITCHEN CREATIVITY’s mission to a more inventive and intuitive approach to cooking (without recipes!). -Page’s goal is to inspire readers to think, improvise, and cook like the world’s best chefs.”

The technique is not new – master the craft, know what elements work with what and then be creative.

In Stage 1: Mastery, a cook copies the masters-their dishes, their techniques, their seasoning-to develop a knowledge and skill base. Here, Page recommends essential books for the chef’s library, explains the difference between enhancing flavor and adding flavor, lists trusted food sources for the best-quality ingredients, and demonstrates how to learn time-tested flavor pairings and affinities.
During Stage 2: Alchemy, a cook integrates and applies new knowledge and experience, converting ingredients and classic dishes into something fresh. This section overflows with examples of converted classic dishes, chefs’ sources of inspiration, and the thought process behind reinventions. The page also breaks down the principles behind the creation of individual flavors, especially those that contribute to the taste of familiar dishes, showing how to apply such principles to the invention of something new.

The principles are used in “meatless meatloaf” because the flavors and even the textures to a certain degree are similar though there is no meat in the dish.

The best “Meatless Meatloaf” has an appealing color, flavor, and texture as meat.

The main “how-to” ingredients in “Meatless Meatloaf” is Melissa’s Produce easy-to-cook Six Bean Medley

Two-time James Beard Award winners author Karen Page and photographer Andrew Dornenburg wrote the 400,000-copy bestseller The Flavor Bible. Their book, Becoming a Chef, won the James Beard Book Award for Best Writing on Food and has won every major gastronomic award and translated into multiple languages.

Karen Page and Andrew Dornenburg have created “many definitive guides” (Wall Street Journal) on the craft and life of America’s chefs and their restaurants” (The Splendid Table, NPR). Their books-including What to Drink with What You Eat, named the 2006 Georges Duboeuf “Wine Book of the Year” and the IACP “Cookbook of the Year”; Culinary Artistry, called one of the “World’s Best Cookbooks” by Food & Wine Magazine.

CUISINE DEL SOL Cookbook Reflects International Special Olympics

September 9, 2017 Comments Off

(Gerry Furth-Sides) Celebrating 20 years of food, fun, and sport, CUISINE DEL SOL is a cookbook that combines recipes from Los Angeles’ celebrated chefs, restaurants, and food purveyors supporting Special Olympics Southern California at the annual Pier del Sol fundraiser. The event takes place on October 8th this year. For more info about SOSC and the event: www.sosc.org

We received a very special, very moving introduction from the SOSC core team at Melissa’s Produce, a sponsor for many years. Each member had their prepared remarks on cards so they would be able to express themselves but not go overtime.

Pier del Sol is held at the iconic Pier on Santa Monica’s beautiful oceanfront, and it is the largest annual fundraiser benefitting the region’s Special Olympics Southern California athletes. Book editors, Michelle Brien (left) and Laurie Ann Marie (middle), along with contributing Chef-owner Peter Garland of Porta Villa in Beverly Hills, took great care to sign their books on their individual pages. The cookbook includes the bio and stories of many of the long-time supporters of the event. It was a signal of what was to come.

Lauren Ann Marie and Peter Garland “sign their pages” –

SOSC ambassadors Eddie and Marco

The team included two Olympians and spokesmen, Eddie and Marco, who proved to be humble, friendly, entertaining and brief! Eddie (left) told us he works at the Ralph’s at LaBrea and then because “he’s a numbers guy,” reported the exact number of shopping carts – and got a big laugh. The two SoSC representatives are also to be commended because they can get anywhere in using public transportation!

Marco and Robert Schueller of Melissa’s

Restaurateur and SOSC supporter Peter Garland of Porta Via and The Bar Room in Beverly Hills shared his insider tips for the kale salad CUISINE DEL SOL. It all “starts at the top” and Peter heads a Porta Via professional staff makes you feel so at home you’re just happy to be there even without the food. www.portaviabh.com

I am not at all a fan of kale – even wasted as a catering table decoration. Then a decade ago, Henry’s (now Sprouts) offered a kale smoothie demo. Delicious! The chef who created it told us to “massage the leave with olive oil” before using cooking. The next wonderful kale dish I had was actually the Porta Via Kale Salad at the LA TIMES TASTE. When I asked Chef Peter about massaging, he told us to just “take the vein in the middle out and it will be fine.”

Other local chefs who have lent their support over the years include Gino Angelini, Michael Cumarusti, Josiah Citrin, Brooke Williamson & Nick Roberts, Alain Giraud, Sherry Yard, and Melissa’s Chef Tom Frake, who prepared a Fall Harvest Salad.