Trying Something New: Shrimp with Lemongrass

Today I spent an hour at Barnes and Noble browsing through the cookbooks. The ones that seemed most interesting to me featured cooking from Asia. Nobu and Masahara Morimoto have incredibly beautiful books about Japanese cooking. But it was James Oseland's Cradle of Flavor, with his account of cooking in Indonesia, Singapore, and Malaysia, that was most appealing. What I liked was his description of street-vendor food, full of flavor and easy to eat.

Years ago when I was experimenting with Vietnamese food, I planted lemongrass in the garden. I didn't use it very much, so the plant grew undisturbed until it had taken over most of the garden. Looking through the Asian cookbooks reminded me about all that lemongrass in the back yard. When I got home I cut off a stalk and came up with an incredibly easy to make shrimp dish.

Shrimp with Lemongrass, Garlic, and Bacon

The shrimp can be served with sliced avocado, steamed rice, pasta, or steamed vegetables.

12 shrimp, raw, washed, the shells removed and saved, deveined
1 garlic clove, peeled, finely chopped
1 piece of bacon, finely chopped
1 shallot, peeled, finely chopped
1 tablespoon finely grated, fresh lemongrass
2 teaspoons olive oil
1 teaspoon nam pla (optional)
Freshly ground black pepper
Sea salt

In a small pot, boil the shrimp shells with 1 cup of water until the liquid is reduced to 2 tablespoons, then discard the shells. Marinate the deveined shrimp in olive oil, black pepper, and the grated lemongrass. For a Southeast Asian flavor use the the nam pla, otherwise sprinkle a pinch of sea salt on the shrimp.

Sauté the garlic, bacon, and shallot in the olive oil until lightly browned. Deglaze the pan with the shrimp liquid and reduce by half. Add the shrimp and the marinating sauce to the pan. Cook the shrimp no more than 30 seconds on each side. Serve with the sauce in a bowl.

Serves 2. Preparation Time: 15 minutes. Cooking Time: 5 minutes.

To Market, To Market to Buy Everything Fresh

Sundays in the Palisades, Wednesdays and Saturdays in Santa Monica, these are good days because that's when we go to the local farmers' markets. Most neighborhoods in LA have a farmers' market one day of the week. Southern California is blessed with a climate that allows us to enjoy dozens of varieties of fresh flowers and a wide selection of vegetables all year long.

My first experience with non-Southern California produce happened when I moved to Rhode Island. At the local supermarket, the produce section looked like a science experiment. The tomatoes were the worst. Most of them were pale green and trapped under a tightly sealed plastic wrap. I picked ones that had a reddish tinge, thinking they were more ripe. My friend informed me, knowingly, that the tomatoes were red because they'd been gassed. I was happy when I moved back to LA.

The summer will always have the best tasting produce, but what I saw at our local farmers' market this week looked great. For the easiest meal, winter or summer, lunch or dinner, nothing beats grilled vegetables, seasoned with olive oil, sea salt, and freshly ground black pepper.

Because vegetables take so little work to prepare, a feast is easily within reach: roasted tomatoes, grilled broccoli, carrots, eggplant and corn on the cob in the summer, steamed artichokes with melted butter. There is no more satisfying meal.

Grilled Vegetables

Cut the broccoli into bite sized pieces. Peel the carrots and cut them into slabs ½" x 1". Slice the egg plants in half. Husk and clean the corn on the cob, but leave them whole. For all the vegetables, the recipe is the same: drizzle them with a little olive oil and season with sea salt and black pepper, put them on a grill, and turn frequently.

Preparation Time: 15 minutes. Cooking Time: 20 minutes.

Steamed Artichokes

Delicious as an appetizer or a side dish, artichokes are healthy and easy to make.

2 large artichokes, washed
1 teaspoon Kosher salt
¼ cup sweet (unsalted) butter, melted

Trim the stem and snip off the sharp ends of each leaf with kitchen shears or household scissors. Put 2" of water into the bottom of a large pot. Put the artichokes in the pot on top of a steamer. Cover and cook on a high flame. After 30 minutes, use tongs to pull a leaf off one of the artichokes, and taste to see if it's done. If not, add 2 cups of water and cook for another 10 minutes, taste another leaf, and continue cooking until done.

Serve with melted butter and sea salt.

Serves 2. Preparation Time: 5 minutes. Cooking Time: 30-50 minutes.

Oven Roasted Whole Tomatoes

At the farmers' markets there are always vendors who want to sell their over-ripe tomatoes at half price, so you can buy a lot.

4-5 lbs. whole tomatoes, washed, stems and blemishes removed
4 garlic cloves, peeled, julienned
Olive oil
Sea salt
Freshly ground black pepper

Place the tomatoes on a baking sheet lined with a Silpat sheet, parchment paper, or tin foil. Put several garlic slivers in the top of each tomato. Season with sea salt and black pepper. Drizzle with olive oil and roast in a pre-heated, 350 degree oven for 1 hour.

1 tomato serves 1 person as a side dish with grilled chicken breasts, Italian sausages, or a steak.

Preparation Time: 10 minutes. Cooking Time: 1 hour.

Roasted Tomato Sauce

Peel off the skins and discard. If you want to use the tomatoes in a stew or as pieces added to pasta, tear them apart with your hands, collecting everything in a bowl. Save the liquid in the roasting pan. Some of that is the olive oil, but most of it is a flavorful, clear liquid given off by the tomatoes as they cook. Add the liquid to the bowl.

If you want a smooth, thick sauce, run the tomatoes through a food mill. You'll have a quart of high-quality tomato sauce.

Preparation Time: 15 minutes.

Pasta Sauce

To make a good pasta sauce, the liquid has to be reduced and flavor has to be added.

1 quart roasted tomato sauce
4 garlic cloves, peeled, finely chopped
1 medium onion, peeled, finely chopped
1 cup Italian parsley, washed, finely chopped
6 mushrooms, brown or shiitake, washed, thinly sliced
½ cup bacon, finely chopped (optional)
2 cups homemade chicken stock (optional)
1 tablespoon fresh oregano, washed, finely chopped
¼ teaspoon cayenne
1 teaspoon sugar (optional)
1 teaspoon olive oil
Sea salt
Freshly ground black pepper

Sauté the garlic, onion, parsley, mushrooms, and bacon (optional) until lightly browned. Add the tomato sauce, oregano, and cayenne. The chicken stock adds a sweetness and another layer of flavor, but if you want to stay meat-free, the chicken stock is optional.

Simmer for 30 minutes, stirring frequently to prevent the sauce from burning. Taste and adjust the flavor by seasoning with sea salt. Use the sugar if the sauce is too acidic. Stir and simmer another 30 minutes, then refrigerate overnight. Reduced, you should have 2 pints of sauce. When reheated, taste and adjust the flavors again.

The sauce will keep for several days in the refrigerator or weeks in the freezer.

Preparation Time: 10 minutes. Cooking Time: 75 minutes.

Where's the Beef? Tracking Down Free Range, Grass Fed, Hormone Free Beef

I like eating meat. But the recent, disturbing news report about downer-cattle coming into the food supply didn't engender confidence that what's available at local markets is always healthy. Being an alarmist doesn't help, but it's good to learn more about available alternatives.

One of the benefits of starting this web site has been hearing from people who email me recipes and their own food-stories. In response to my posting about buying affordable meat, a colleague from United Hollywood, John Jabaley sent in a note about his experience buying beef directly from an organic rancher. Here's John's account, together with his family's recipe for Bolognese Meat Sauce.

from John Jabaley:

We typically order every year and get a quarter of a cow for ourselves, sometimes just for ourselves and sometimes we'll split it with other families.

I found the farm around four years ago when my wife, Erika, read "Fast Food Nation" and asked me to read it as well. At the time she was a "fishetarian." Though I was mightily swayed by the book, I wasn't willing to give up beef. So I started looking outside the big food chain.

When you google it, it becomes apparent pretty quickly that there isn't enough rain in Southern California to raise free range grass fed, hormone free beef. Lake Tahoe and Northern California are the closest places that have enough space and rain to support that kind of ranching. Chileno Beef finally popped up after more searching than I thought would be necessary, so I called them. The owner, Mike, happened to be coming down to L.A., so we bought a quarter with another family. Two weeks later, I met him in the parking lot at the Tam O' Shanter in Los Feliz.

I brought 60 pounds of beef home, which raised some eye-brows, but Erika soon came to the decision that she wouldn't sit idly by as the kids and I enjoyed free range, grass fed beef. We were astounded by the difference. It is lean and actually has flavor, not so much as say bison or venison, but more than the corn fed hormone addled stuff you get at most grocery stores, and of course at a third of the price you pay for the same thing at Whole Foods.

We have bought as much as a whole steer, which we split with 3 other families. We all like the flavor so much, that one of the families wasn't getting through all of their allotment, so they split their quarter with another family. Because it comes frozen, the meat lasts quite a while, but if we were to buy more than a quarter for ourselves it would sit too long before we finished it. We have a separate freezer and it fills two shelves and half the door.

Since that first time, I started to drive up to the ranch to pick up the beef. It's a bit of a haul, since it's north of San Francisco, but worth the drive. Even adding in the cost of the gas and lodging, if you spend the night, you end up paying under 5 bucks a pound.

Another wonderful thing about the ranch is that Art Ibleto is the butcher. You pick up the meat at his place where he also sells all kinds of handmade pastas.

You have to be very careful with the roasts as there is not a lot of marbling, but they're delicious if done properly: rub them with olive oil salt and pepper, heat a cast iron skillet until it smokes, brown them, throw the whole thing in a medium oven until rare. The ground beef makes the most amazing Bolognese.

Bolognese Meat Sauce

1 lb. ground beef
3 celery stalks, washed, chopped
1 large onion, peeled, chopped
4 large carrots, washed, peeled, chopped
3 ½ cups roasted tomatoes, peeled, chopped or canned Italian whole tomates
1 6 oz. can Italian tomato paste
½ cup red wine
1 teaspoon olive oil
Sea salt
Freshly ground black pepper

Heat the olive oil, seasoned with sea salt and pepper, add the ground beef and crumble in the pan with a fork. Saute until browned, then remove and drain on a paper towel. Drain off excess fat. Saute the celery, onions, and carrots until browned, add the tomatoes, tomato sauce, and ground beef. Simmer on a low flame for 30 minutes. Taste and adjust the flavors.

If it's too thick, add the red wine. Come to think of it, add the red wine anyway. Continue cooking until the sauce is thick enough. Don't eat it the first night. Refrigerate it. It's better the 2nd day.

Ramen at Home, Quick and Easy

At some point in their lives, everyone eats Cup o' Noodles. They're so easy to make. Just pour boiling water into the styrofoam cup with it's nest of noodles and bits of dried vegetables, cover, and a minute later you have overly salted "soup" and mushy noodles. On a cold, drizzly day, that can be ok, but it's not a meal-of-choice. Ramen is a step up from Cup o' Noodles, but the same principle applies. Boiling water + instant noodles + "flavor packet" = soup and noodles with vegetables bits. Real ramen bears no resemblance to the packaged ramen in the market. In Japan, ramen restaurants are favorite neighorhood hangouts, usually with a counter and several tables. I've noticed that patrons in ramen restaurants don't do as much talking as they do in other kinds of restaurants. I think that's because the ramen is simply too delicious to want to talk.

People who love ramen get very obsessive about their noodles. The Official Ramen Homepage has hundreds of recipes for packaged ramen contributed by fans. Rickmond Wong is the ramen fan-extraordinaire. Profiled in the LA Times by Russ Parsons, Wong's web site rameniac.com gives a comprehensive survey of ramen restaurants in LA. Everyone has their favorite. Anne Lai sent me to Little Tokyo to try the ramen at Daikokuya (327 E. 1st Street, Los Angeles 90012, 212/626-1680).

A narrow passageway of a restaurant, Daikokuya is on the north side of 1st Street, half-way between San Pedro and Alameda. Of the half-dozen ramen restaurants on the block, only Daikokuya is packed with people at the tables and bar. Besides ramen, Daikokuya also has other traditional Japanese dishes: rice bowls, bento boxes, chicken teriyaki, mixed tempura, pork cutlet, sushi, and sashimi. But it's the ramen I came for, and while there are a dozen varieties to try, I wanted the specialty of the house: Daikoku Ramen, a large bowl of pork soup with noodles, fatty Kurobuta pork, a whole boiled egg, seasoned bamboo shoots, bean sprouts, and green onions.

I took my place at the counter and watched the cooks drop baskets of noodles into the large pot of boiling water. The customer to my right, Jason, could tell I was a first-timer. He helpfully suggested I add some of the minced garlic and pickled ginger condiments to the soup. A good call.

All the ingredients are delicious, but it's the soup itself that makes the ramen at Daikokuya so memorable. If you've seen the Japanese comedy, Tampopo, you know how hard the shop keeper struggles to perfect her pork bone broth. She has to work from early in the morning until late in the evening to get the flavors just right.

I like to adapt restaurant techniques to cooking at home, but while I love the broth, that's too much work for me. I'll use homemade chicken stock instead. What I do take away from Daikokuyo is the realization that fresh ingredients can turn a lifeless package of noodles into a sumptuously refreshing meal.

At home, ramen is quick and easy to make as long as you have a good supply of homemade chicken stock in your freezer. For the dried ramen noodles, there are hundreds of brands, flavors, and varieties. Try to find one that has the least amount of chemicals in their ingredients' list. Health Food stores sometimes carry packages of organic ramen. Almost any of your favorite fresh vegetables and cooked meats will work.


Ramen at Home
Yield: 1 serving
Time: 20 minutes
Ingredients

1 package ramen
½ carrot, washed, peeled, cut into thin rounds
½ cup broccoli crowns, washed, sliced
1 shallot, peeled, thin sliced
2 Italian parsley sprigs, washed, use only the leaves, whole or chopped
½ cup shredded chicken, cooked
2 cups homemade chicken stock
1 teaspoon scallions, washed, sliced into rounds, green and white parts (optional)
1 hardboiled egg, sliced (optional)
1 teaspoon sesame oil
1 teaspoon soy sauce

Method

Follow the directions on the package to make the ramen noodles, then drain them and set aside. In a small pot, sauté the vegetables and chicken in the sesame oil until lightly browned, add the chicken stock and soy sauce and simmer for 10 minutes. Add the cooked noodles. Stir well and serve in a large bowl, topped with the scallions and the hardboiled egg if you want.

La Bruschetta Celebrates the End of the Writers' Strike with a Free Meal

La Bruschetta Ristorante, a West LA landmark, generously hosted a buffet lunch for members of the Writers' Guild. For 24 years, Angelo Peloni, the owner, has proudly served high-quality, affordable Italian food. Twenty years ago, at the end of the last writers' strike, he told his friend, George Kirgo, then the President of the WGA, that he wanted to make a meal for the writers to celebrate the conclusion of the strike. Today, he did it again.

In addition to the delicious meal, Angelo provided the opportunity to get together one more time, to remind us how much we all liked the community of writers we discovered on the picket line. With his lunch, Angelo was telling us that we should stay connected, and what better way than to do that than with a good meal.

We enjoyed a tasting from the menu. An Antipasto Misto Della Casa started the meal with an array of meats, marinated and fresh vegetables, and cheeses. On the buffet line, those taste treats were followed by 2 pastas (Pasta Farfella al Pesto and a Penne Bolognese); then a Vegetali Misti, steamed broccoli, carrots, and zucchini; and at the far corner of the long table, 2 meat dishes (Polpette di Carne, meatballs in tomato sauce, and Pollo Cacciatora). The meal ended with beautiful squares of Tiramisu.

There's nothing better than a good meal to stimulate conversation. To my thinking, the Italians are the best at doing that. They don't allow any one dish to dominate the meal. Progressing by differences, small portions lead through a series of flavors, textures, and sensations. Today, at La Bruschetta, that stimulation provoked conversation that was sometimes about the food ("Did you taste the grilled eggplant rolled around the goat cheese? And that roasted red pepper!"), but mostly the conversation was about our lives. What did we do during the strike? What are we doing now that things have returned to normal?

The center piece of the brunch was Angelo's pastas, the sauces perfectly balanced. In the interest of stimulating meal-time conversation, I'd like to contribute a pasta recipe of my own.

Ziti with Mushrooms and English Peas

1 shallot, peeled, finely chopped
½ cup English peas, shelled, washed
2 garlic cloves, peeled, julienned
4 mushrooms, brown or shiitake, washed, thin sliced
½ box De Cecco ziti
½ cup Italian parsley, washed, finely chopped
1 cup pasta water
2 tablespoons olive oil
2 tablespoons sweet butter
Sea salt
Freshly ground black pepper
2 tablespoons Parmesan or Romano cheese, freshly grated

A very simple pasta that is perfect as a second course, between a salad and a meat course, or as a side dish with a grilled chicken breast or steak. For my vegetarian friends, the sauce is made with pasta water, sweetened with a pat of butter.

Make the pasta first. Fill a large pot with water. Add 2 teaspoons of Kosher salt and bring to a boil. Add the ziti and stir well. Put a colander in the sink. Stir the pasta every couple of minutes. The pasta is done when it is firm but not too soft, probably after 10 minutes. Put a heat-proof measuring cup in the sink next to the colander. Empty the water and pasta into the colander, making sure you capture at least 1 cup of the salted, cooking water. Set the cup aside. Return the pasta to the pot, drizzle with 1 tablespoon olive oil, 1 tablespoon of butter, and season with a little freshly ground black pepper. Toss to mix well and lay a sheet of tin foil over the pot to keep warm. Set aside while you make the sauce.

Heat 1 tablespoon of the olive oil in a sauté pan, over a medium flame, and lightly brown the garlic, shallot, mushrooms, and peas. Add 1 tablespoon butter and 1 cup of pasta water. Reduce on a medium flame until the liquid has begun to thicken. Add the pasta and the Italian parsley and toss to coat the pasta with the sauce.

Divide the pasta into 2 portions. Top with the freshly grated cheese. For ultra-fine grating, use a microplane grater.

Serves 2. Preparation Time: 10 minutes. Cooking Time: 20 minutes.

A Twofer: Roast Chicken with Fresh Rosemary & Chicken Stock to Use Later

Every home cook has one foolproof recipe. Mine is a roasted chicken with fresh rosemary. Easy to make and, with just one more step, the recipe produces a quart of homemade chicken stock.

Rubbing on olive oil and seasoning the outside with fresh rosemary, sea salt, and freshly ground black pepper adds layers of flavor to the chicken as it roasts.

The chicken can be prepped ahead, trussed and seasoned, then wrapped in plastic wrap, put into a Ziploc bag, and either refrigerated or frozen. What I've learned with beef and chicken is that seasoned oil protects the meat from being effected by freezing.

Prepared this way, even the most ordinary supermarket chicken will taste good. Finding a better quality chicken will improve the flavors. Antibiotic-free chickens should always be preferred for health reasons, although I'm not entirely certain that you can taste the difference. In my experience there's no question that a Kosher chicken and free range, organic chickens do taste better. The meat is more tender, the flavor "cleaner." In Los Angeles, Trader Joe's carries several varieties of high quality chickens, as do upscale markets like Gelson's, Whole Foods, and Wild Oats. The best place to buy the freshest, healtiest chickens is at a local farmers' markets. In our neighborhood, Lily's Farm sells the freshest eggs and chickens at the Santa Monica and Palisades's Farmers' Markets. The prices for these chickens vary greatly: $1.29/lb at Ralph's to $3.75/lb for Lilly's. If you can afford it, you'll taste the difference.

Roast Chicken with Rosemary

1 whole chicken, 3 ½-4 ½ lbs., washed, pat dried
Fresh rosemary, a 2" sprig, washed, the leaves removed
2 cloves garlic, peeled, thinly julienned
1 tablespoon olive oil
Sea salt
Freshly ground black pepper

Line the bottom of a roasting pan with tin foil to help with clean up. Put a small rack on top of the tin foil. Preheat the oven to 350 degrees.

With kitchen twine, tie the legs together and the wings. Rub the olive oil all over the chicken, season with sea salt, black pepper, garlic, and the rosemary leaves. Put the chicken on the rack breast side down and put in the oven for 60 minutes.

Using tongs, turn the chicken over and return to the oven for 45 minutes. Remove from the oven and check for doneness: the legs should move easily and the juices should run clear. If needed to make the skin crisp, roast a final 15 minutes.

Remove the pan from the oven and let it rest for 5 minutes. If you're going to make a gravy, now's the time to transfer the pan drippings to a small sauce pan, add a pat of butter and 3 tablespoons of chicken stock and quickly reduce.

The chicken can be presented whole or cut apart so the pieces are easier to serve and can be served with a great many side dishes. A plain green salad with the chicken is perfect for a simple meal. Adding roasted vegetables, like potatoes, string beans, asparagus, or Brussels sprouts, makes a feast. If you want a gravy, that's easy enough, just make a simple reduction of the pan drippings, a pat of sweet butter, and a few tablespoons of chicken stock. Delicious.

Serves 4. Preparation Time: 15 minutes. Cooking Time: 2 hours.

Homemade Chicken Stock

To make the chicken stock, just gather up all the bones and put them into a large pot with 3 quarts of water. Simmer for 60 minutes. Strain out the bones and discard. Refrigerate the stock. In the morning, peel off the fat and discard. The stock will keep in the refrigerator for a couple of days or, put into pint sized Ziploc bags, for several months in the freezer. Use the stock to make sauces or soups.

Preparation Time: 5 minutes. Cooking Time: 60 minutes.

A Vegetable Sauté for a Farmers' Market Lunch

After weeks of cloudy, cold weather, today was all blue skies and 70's-warm. The Santa Monica Farmers' Market had a selection of Southern California winter produce: sugar snap peas, English peas, carrots, broccoli, spinach, turnips, beets, Yukon potatoes, fingerlings, asparagus, artichokes, mushrooms, bok choy... Some days a simple vegetable sauté makes the best meal. Today that was our lunch.

Farmers' Market Fresh Vegetable Saute

Yield: 4 servings
Time: 30 minutes

Ingredients

2 large carrots, peeled, cut into large rounds
1 lb sugar snap peas, washed, ends & strings removed
4 Yukon potatoes, washed, cut into chunks (not peeled)
10 brown mushrooms, washed, sliced
2 bunches asparagus, fat ones, washed, bottom end trimmed
4 garlic cloves, peeled, thin sliced
2 teaspoons olive oil
1 cup water or chicken stock
2 tablespoons sweet butter
Sea salt
Freshly ground black pepper

Method

Sauté the potatoes and gralic in the olive oil on a medium flame until browned. Add the carrots, sugar snap peas, mushrooms, and asparagus. Cook for 5 minutes, turning frequently. Add stock or water and butter, cover and simmer for 5 minutes. Remove the cover, raise the heat, and reduce the liquid to coat the vegetables.