According to Mark Bittman gazpacho is “one of the best cold dishes in the world”. According to Greg Henry “green gazpacho is even better”. Notice that’s a quote? I don’t mean to imply that those words have ever appeared in print (at least not accredited to me) but I do want to set a precedent. [...]The post Green Gazpacho is One of the Best Cold Dishes in the Wo
This Rosemary Ice Cream with Pine Nut Pralines was inspired by a cookie, a rather well-known cookie that is served with butterscotch budino at Pizzeria Mozza here in Los Angeles. Which of course means this rosemary ice cream could have been an utter disaster. Get it “udder” disaster? Anyway. One of my dirty little kitchen [...]The post Rosemary Ice Cream- The Math and Science appeared
California Road Trip: “Watch your step,” my partner Ken says to me as we walk from the car onto the cliffs lining California’s iconic Highway 1, a gorgeous though sometimes treacherous stretch of asphalt running right along the far edge of the rough-hewn Central Coast. You can hear the violence of the oddly named Pacific [...]The post California Road Trip with The Boys Club appeared first on Sippi
This cocktail can be made with either Tequila or Mezcal. But how do you decide and what exactly is the difference? Mezcal Tequila? Tequila Mezcal? Well let’s mix a cocktail or two and figure it out. The drink for today’s lesson is called Hot Time in Mexico City. It’s a cocktail of my own invention. [...]The post Is Tequila Mezcal or is Mezcal Tequila? appeared first on SippitySup
What is a cemita? Well, the cemita is a sandwich originally from Puebla, Mexico. Making it a type of torta. What distinguishes it from other more generic tortas is its place of origin within Mexico and the roll it’s made with– also called a cemita. The roll itself is pretty specific. It’s made with an [...]The post What is a Cemita? appeared first on SippitySup.
I know you don’t need me to teach you how to make a Baby Kale Strawberry Salad. There’s no recipe needed. Simply put some kale (as much or as little as you like) on a plate, then slice a few strawberries on top. You can add “extras” if you like. I did. I chose almonds [...]The post Baby Kale Strawberry Salad- From My Garden to My Plate appeared first on SippitySup.
How to cook pork tenderloin. The great thing about pork tenderloin is it’s so easy to make. It arrives from the market ready to go– just the right size for 3 or 4 people. There’s no prep needed. You simply season it to your liking and pop it in a very hot oven (425 degrees [...]The post How to Cook Pork Tenderloin. Definitively Speaking. appeared first on SippitySup.
Sometimes I like to do simple posts to answer difficult questions. What is Salsa Verde? Well, the answer depends on whether you are asking: “¿Qué es Salsa Verde?” or “Che cos’è Salsa Verde?” If you said, “¿Qué es salsa verde?” then I would say a rather mild green sauce that’s delicious on chicken enchiladas. I [...]The post What is Salsa Verde in Ita
Summer is about to show its pretty little face. Here in Los Angeles we are drowning in sunshine. May Gray and June Gloom showed up in April this year. Sunny skies and the happy faces around me put me in the mood to pull out my favorite recipe for sangria. I don’t do that unless [...]The post Summer Punch- My Best Recipe for Sangria appeared first on SippitySup.
Pickled Sweet Cherries are not so strange. At least not to me. The older I get the more and more I like pickled things. Especially unexpected pickled things. Things like pickled sweet cherries. But Pickled Sweet Cherries are not so strange. At least not to Thomas Keller. The older he gets the more he and [...]The post The Sour Pucker of Pickled Sweet Cherries appeared first on SippitySup.
The Location: Dripping wet, wearing only a swimsuit and a smile, I pull a sodden twenty dollar bill out of that secret place in my swimsuit and plop myself down at a table beneath a rustling palm tree. I may be at the perfectly swank Lava Lava Beach Club at Waikoloa Resort on the Kohala [...]The post Lava Lava Beach Club- Blue Hawaii appeared first on SippitySup.
A Palm Springs Cocktail Tale I recently hit the road in search of a truly Palm Springs cocktail. When I drive into Palm Springs from Los Angeles I often take the old highway from the freeway into the downtown strip. I’m not really sure why though. This route takes you through a windy little pass [...]The post Hello Nancy- A Palm Springs Cocktail appeared first on SippitySup.
Pizzettes. They’re just tiny pizzas. But they’re tiny for a reason. That reason is simple. People love pizza. Be it take-out, homemade, served at the greatest pizzeria in town or even frozen, we all love it. It can be in the style of a chewy New York “pie” or deep dish from Chicago. Rustic or [...]The post People Love Pizzettes appeared first on SippitySup.
Choosing the right seafood. That’s a subject I’ve tackled many times in the past. From the earliest days of this blog I’ve put time and effort into choosing the right seafood and trying to explain why. For me “right” means environmentally responsible. I want to make the “right” choice to assure that those tasty tid-bits [...]The post Choosing the Right Sea
I’m in Florida right now. When I travel I like to leave a little taste of the local culture on this blog. Last night I got a great big sip of it in the form of Café Cubano. The (passionate) conversation about this iconic beverage was interesting enough to me that I decided to have a sip. I’m not [...]The post Café Cubano for this Americano appeared first on SippitySup.
Everything about this Basil Berry Panna Cotta is cute. Super cute. So for that I’m sorry. Though I don’t really know why I feel the need to apologize for cute. Lots of folks like cute. In fact I think the interwebs were invented as one great big showcase for cute. Cute cats mostly. But lately it [...]The post Basil Berry Panna Cotta (Not Too) Sweet and Creamy appeared first on SippityS
Blackberry Crumb Cake. What was I thinking? Another dessert? This blog is not about sweet treats. So why Blackberry Crumb Cake? When you’re as old as I... Is anyone as old as I? What difference does it make? An offer comes, you take. Yeah, I stole those lyrics from Cabaret. “Who cares? So What?” For [...]The post Blackberry Crumb Cake. Who cares? So what? appeared first on SippitySup.
I’ve done at least 14 versions of roast chicken over the 5-year life of this blog. There are many reasons for this, starting with the fact: I like lazy roast chicken. I’m sure you know this, but roast chicken in all its forms is one of the easiest of the completely satisfying meals I know. [...]The post Lazy Roast Chicken Breasts Stuffed with Goat Cheese appeared first on SippitySup.
I was recently sent a copy of In The Kitchen with Le Cordon Bleu. It’s a nice looking, well photographed cookbook containing about 100 recipes. Many of the recipes are updated or simplified French classics. Thing kind of fare that made the cooking school famous– presented here with a modern edge. I’ll start with what [...]The post Seared Duck Breasts with Honey Coriander Sauce From In
When the days get warm I’m sure you’ve noticed that the produce changes with the season. The first warm days of May usually announce the arrival of cherries. Cherries remind me of one thing most strongly. Cherry Clafouti. A delicious French dessert that’s wrapped up in all the romance of the season. But maybe your [...]The post Cherry Clafouti, or Clafoutis for the Snooty appeare
I don’t have kids. Or carpools. Or soccer practice. I’m not planning large meals while juggling the schedules of lotsa folks. We’re just a family of two trying to slow down and quit movin’ too fast. We try and make the mornin’ last. In fact we’ve got no deeds to do, no promises to keep… [...]
I made Crispy Almond-Crusted Tilapia Fillets with Spicy Stir-Fried Vegetables because I like fried fish. Crunchy on the outside, succulent on the inside– you like fried fish too. But there’s baggage with pretty much anything fried. So if I told you that the crisp crust on this fish was gluten-free, would that make you feel better? [...]
I was recently sent a copy of Sicilia in Cucina (The Flavors of Sicily) from SIME | BOOKS. You know I love cookbooks and one of my favorite things is to thumb through one every now and again and let folks know what I think. Well to start, I think this is a beautiful book. [...]
I wake up yesterday to the LA Times and right there staring me in the face were biscuits. The Food Section was celebrating the arrival of biscuits to Los Angeles. I stared at the photo and thought to myself “must have biscuits– now.” So I made biscuits. Bacon, Gouda, Black Pepper Biscuits. They were (are) [...]
This Blackberry and Hazelnut Galette taught me something. I love being in the kitchen with my hands in it up to my elbows. The trouble is the kitchen has developed a reputation as thankless task-master. I recognize that not all kitchen chores are fun. I don’t like peeling garlic. Sometimes I have to look the other way [...]
If you love salmon you may not give much thought to which salmon you buy. Salmon is salmon, right? Oh sure I know you look for a quality product and you may prefer wild salmon over farm raised salmon (or maybe the other way around). Beyond that, salmon is salmon. It has a bold taste [...]
Today I have brought in Barrie Lynn– The Cheese Impresario to do a cheese and salume pairing for us. Whenever Barrie Lynn stops by you know it's going to be delicious. But today we also want to bring your attention to an organization called Slow Money, it's affiliated with Slow Food, USA.
Slow Money was "inspired by the vision of Inquiries
Today I have brought in Barrie Lynn– The Cheese Impresario to do a cheese and salume pairing for us. Whenever Barrie Lynn stops by you know it’s going to be delicious. But today we also want to bring your attention to an organization called Slow Money, it’s affiliated with Slow Food, USA. Slow Money was [...]
How trendy do you think you are?
When I say PBR, what do you think of? If you said Pabst Blue Ribbon, then you qualify as a hipster these days. But I’m not so sure what it says about your palate. Just when small, local craft breweries seem to finally be making a real place for themselves at bars across America along comes Pabst, a blast
How trendy do you think you are? When I say PBR, what do you think of? If you said Pabst Blue Ribbon, then you qualify as a hipster these days. But I’m not so sure what it says about your palate. Just when small, local craft breweries seem to finally be making a real place [...]
I've been on a spring soup rampage. I made this Fresh Broad Bean Soup with Tarragon and Mint because I'm so inspired by all the produce I've seen lately. If case you haven't noticed, spring seems to have really arrived.
You know it's spring in Los Angeles not because the birds are chirping, the bees are buzzing and the flowers are blooming.
I’ve been on a spring soup rampage. I made this Fresh Broad Bean Soup with Tarragon and Mint because I’m so inspired by all the produce I’ve seen lately. If case you haven’t noticed, spring seems to have really arrived. You know it’s spring in Los Angeles not because the birds are chirping, the bees [...]
I made a terrific Jerusalem Artichoke Soup with Garlic and Bacon today. Typically this tuber is at the peek of season between October and March. But this is California and we are blessed with seasonal vegetables that often stretch their season out an obscenely long time. I was pleased to see large piles of them still hanging out at the Holl
I made a terrific Jerusalem Artichoke Soup with Garlic and Bacon today. Typically this tuber is at the peek of season between October and March. But this is California and we are blessed with seasonal vegetables that often stretch their season out an obscenely long time. I was pleased to see large piles of them [...]
Here’s how thoroughly Pinterest has changed the lives of bloggers like me. Do you see this Tomatillo Chicken recipe? Well this recipe has lived in my house at least 6 months but I never gave it a second look. Then suddenly (out of nowhere?) I just had to make it. I was cruising over to [...]
Here's how thoroughly Pinterest has changed the lives of bloggers like me. Do you see this Tomatillo Chicken recipe? Well this recipe has lived in my house at least 6 months but I never gave it a second look. Then suddenly (out of nowhere?) I just had to make it.
I was cruising over to one of my favorite Blogs, sis. boom. [blog!]. When I a
Okay. I wanted to bring you an elegant traditional springtime lamb dish so badly. Instead you’re getting a traditional Springtime Lamb Stew, but please don’t complain. I know it’s not exactly what I’d planned. But I hope you’ll eat what’s on your plate. Because it nearly kicked my ass. It’s hefty with dried figs, two [...]
Okay. I wanted to bring you an elegant traditional springtime lamb dish so badly. Instead you're getting a traditional Springtime Lamb Stew, but please don't complain. I know it's not exactly what I'd planned. But I hope you'll eat what's on your plate. Because it nearly kicked my ass. It's hefty with dried figs, two kinds of olives and pea
Life is funny. Some would say it's bitter. But I'd say it's bittersweet.
That's because I spent a good part of the last year working on a new book called, Savory Cocktails. Which means I spent a lot of time thinking about booze. I recently turned the book in to my editor, so it's nearly finished. It will be in stores this Fall. Sure there w
Blueberry season is wrapping up here in Southern California, but if you live further North or in other parts of the country blueberry season may soon be starting. I thought it was time (once again) to let Grumpy Greg out of his cage just to let you know a thing or two about blueberries.
It's not that I dislike blueberries. In fact blueberri
We recently celebrated a 60th wedding anniversary at my house. No, it wasn't my anniversary.
But if it were my anniversary I think a dinner with friends and family would be exactly the way I'd like to celebrate. So I was honored when one of the couple's sons asked if Ken and I would be willing to host this special dinner. Though I'll admit
Cheesy Potato & Bacon “Brown Betty”. These potatoes are bad boys! You're gonna love 'em.
Hmmm. Maybe I should say 'bad girls' because I have decided to call this particular cheesy potato casserole Brown Betty.
Brown Betty is a traditional American dessert made from baked apples, pears or berries topped with buttered breadcrumbs. They ar
I just got back from Hawaii. I (almost) have a tan and I have fresh flavors and fresh seafood on my mind. So I made a rather elegant "first day back to real life" lunch for myself. Warm Edamame and Shrimp Salad.
Yeah. It's as good as it sounds. It had to be because it fulfilled a craving. A craving to eat light.
I needed to eat light becau
I may be in Hawaii but that doesn't mean I'm not cooking. I cook to celebrate things in my life. Things as important as love and friendship, and the everyday joys as well. Things like the perfect sunset.
These Marinated Shrimp, Pineapple and Portuguese Sausage Kabobs are a way for me to celebrate both friendship and the perfect sunset whi
Bigoli is style of pasta popular in Venice, Italy. Well I suppose it could be popular in Venice, California or Venice Florida. But I think the original Venetians deserve most of the credit and that's where I'll let it lay.
Bigoli is maybe about the most simple style of fresh pasta you can make because you don't need a pasta roller or a spec
Open-Faced Chanterelle, Asparagus and Brie Sandwich. Is it a meal or a snack? Breakfast or lunch? Healthy or decadent? Heck. Do you eat it with a fork? Is it even a sandwich? I don't know.
But I do know it's a wonderful showcase of seasonal ingredients brought into sharp focus on a bed of soft brie cheese. It's this contrast that makes this
Sometimes a pairing really works. Such is the case with Celestino Drago, LA chef extraordinaire, and Sean Salem, Canadian vintner. They’ve been friends for 26 years, ever since Celestino catered Sean’s wedding in Santa Monica. Their enjoyment of each other, and their shared commitment to creating amazing food and wine was beautifully ex
Pickling and canning in general is typically considered a late in the season activity– a way of holding on to the last of summer's great bounty. But these Pickled Spring Onions are a lesson in the value of holding on to the charms of spring. Which are far more fleeting and delicate– but no less delightful.
Though I chose spring onions in th
I wasn't expecting to eat Fava Almond Mint Crostini today. It seems a bit early for these goodly green goddesses to make their appearance. But, nope. Yesterday at the Hollywood Farmers Market there they were just smiling at me with that toothy green grin of theirs.
The good thing about the early season fava beans is most of the pods are
Egg Filled Buckwheat Pancake. This is alone food for me. The kind of thing I slap together to feed myself when Ken is out of town. I almost made an omelette. That's alone food too. Because either way all I need is a lightly dressed pile of greens and I have dinner done for one. You're seeing alone food because Ken is indeed out of town. I m