Archive of ‘Cooking’ category

Food Stylist in the Golden Age


IMG_1112No matter the century, there’s always that hostess who really aces the buffet table. Having not inherited the decorating gene, I’m always impressed with the gals that have that skill.

Ostrich Farm sans Ostrich

Had a delicious dinner at the new Ostrich Farm in Echo Park. Chef Jaime Turrey makes these pillowy, dreamy flatbreads with toppings such as peach/burrata and leek/stilton. Other standouts were the pot pie and the deconstructed osso bucco. Didn’t miss the ostrich.IMG_1630

Easy Artichokes

How hungry was the first cave woman who spied an artichoke and thought, “Maybe if I pound it with rocks and add some bison fat I could serve it for dinner?”  Because artichokes are thorny and cumbersome.  They look inedible.  But the first cave woman was right:  they are delicious and worth the prep. Plus, I’ll show you an  easy garlic mayonnaise to throw together while your chokes are steaming.


Easy Pork Tenderloin

I’m always encouraging people to cook at home and they always agree with me – it’s cheaper, healthier, better – and then they order takeout.  So I was surprised  when my  son called and asked for a recipe for pork tenderloin.  This is a great choice if you’re  tempted to finally make your move: it’s a lean cut of meat that cooks very quickly.  Take a look at the video before you order from Little Dom’s.



Barley & Beet Salad

Barley is one of those grains that I never think about but love to eat if it’s on a menu. Pair it with beets and arugula and you have a healthy dish that tastes delicious.

Two bunches beets – one gold, one red
1 ½ cups pearl barley
2 cups chopped arugula (plus more for platter)
1 cup goat or feta cheese, crumbled
1 cup pecans or walnuts, toasted

¾ cup olive oil – or combo walnut and olive oils
¼ cup balsamic
2 cloves garlic, minced

  • Roast the beets:  Scrub beets and trim stems to ½ inch. Place in baking dish with a little water on the bottom. Cover with foil. Roast in 375 oven for 40-55 minutes, depending on size of beets.  To test doneness: insert tip of paring knife into flesh. It should pierce easily, but not be too mushy.
  • Cook barley:  Bring 4 cups water to boil in large saucepan and add barley. When it returns to a boil, reduce heat and cover,  stirring occasionally, until barley is both chewy and tender and water is absorbed, about 35-40 minutes.  Take off heat, remove cover and let stand for 10 minutes. Fluff with fork.
  • Make vinaigrette: Whisk all ingredients together.  Add salt and pepper to taste.
  • Toast nuts in 325 oven for 8-10 minutes until golden.

To Assemble:

Toss beets with 2-3 tablespoons vinaigrette. In separate bowl, toss barleywith arugula, adding most of the remaining vinaigrette to taste. (Reserve some vinaigrette for drizzling.)

Line platter with reserved arugula leaves, mound barley on top, with a well in the center. Nestle beets into well, then sprinkle cheese and nuts over.  Drizzle with remaining vinaigrette.

Serve to friends and family.

Serving Fava Beans


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