“What the Heck is Quinoa?”

07 Jan 2014 16 Comments

by scolgin in Food, Humor Tags: , , , , , , , , ,

It was Sunday afternoon, and I was doing something I rarely do — watching football. It was a playoff game, a classic match-up — the San Francisco 49ers vs. the Green Bay Packers at Green Bay, where the temperature at game time was predicted to be 0 degrees.

I kind of like that sort of football. Especially if I’ve got a few beers in the fridge. And San Francisco is the closest we in Los Angeles have to team to root for.

It was the first inning, er… quarter, I mean. The ‘Niners were up 6-0 and seemed to be moving the ball at will. Then a guy on the Packers got hurt, and they went to commercial. More

New Year’s Eve 2013

03 Jan 2014 18 Comments

by scolgin in Food Tags: , , , , , , , , ,

Another year done come and gone.

IMG_4556

I hope everyone had a safe and pleasant New Year’s Eve celebration. We enjoyed a quiet dinner with a few friends. Okay, it was a raucous wine-soaked dinner.

Here are some of the highlights. Now taking reservations for 2014. More

Prepping for the Big Night

31 Dec 2013 4 Comments

by scolgin in Food, Markets & Stores Tags: , , , , , , , , ,

As 2013 winds quietly to a close, I once again find myself busily preparing for a yearly tradition around our house: our New Year’s Eve dinner.

Each New Year’s Eve, we gather with eight or ten friends and I make anywhere from seven to 12 courses, depending on how ambitious I’m feeling. It’s my time to let my creativity completely free — I never test anything, and I never make the same thing twice. Usually the dishes are a success, although my friend Jon complained last year of the chewiness and general meaty vulgarity of the Kobe beef tartare “flower blossoms” course. You can’t please everyone.

Last year's Kobe flatiron tartare “blossoms,” quail egg, curried ketchup emulsion, caper & pickled ginger mirepoix and fried parsley — doesn't look that bad, right??

Last year’s Kobe flatiron tartare “blossoms,” quail egg, curried ketchup emulsion, caper & pickled ginger mirepoix and fried parsley — doesn’t look that bad, right??

So also at this time of year, in the days before the New Year, I am consumed with shopping and sourcing. More

The Christmas Disaster of 2013

27 Dec 2013 20 Comments

by scolgin in Food, Humor, Recipes Tags: , , , , , , , , ,

All I can say is that I’m lucky I live in California.

We were in the early stages of Christmas dinner with our friends, Debra and Ernie, when the stove flickered off.

Frustrated, I moved the cauliflower and truffle soup I was preparing to a different burner, assuming that was the problem. But one after another, I tried all five burners and got no flame. And then a sinking realization washed over me — I rushed out to the propane tank, checked the meter. It read “0”. In other words, empty.

Cauliflower soup cooking on the Weber side burner

Cauliflower soup cooking on the Weber side burner

(For those of you big city dwellers who live your lives in piped-in natural-gas comfort and have no idea what this means, here’s a crash course: We country folk have big propane tanks outside our houses and have to have gas delivered. Usually this is no problem, as we pre-buy our propane and the propane companies are good about not letting their customers’ tanks run low. What a time for them to fail their charge!) More

Food Trends for 2014

20 Dec 2013 159 Comments

by scolgin in Food, Humor Tags: , , , , , , , , ,

Looking back on the fickle food winds of the past year, while such red hot trends from years past as organ meats, food trucks, bacon confections, pop-up restaurants, red velvet cake/cupcake/ice cream, gold leaf on food, foam and so forth begin their long and inevitable slide into cliché, I wonder what will become trendy in the coming year.

Hungry foraging guy, probably in Portland

Hungry foraging guy, probably in Portland

Here are some of my predictions:

• 70s/80s Food
The music is back, so why not the food? We’ve seen the comfort foods of the 50s and 60s — fried chicken, mac and cheese, meatloaf — get their glowing due in the contemporary foodie renaissance. So isn’t it time for the return of the sun-dried tomato and the re-introduction of radicchio? Quiche and blackened catfish, anyone? More

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