Show 501, November 26, 2022: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part One

Sarah Simms of Lady and Larder

Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.”

“Lady & Larder’s goal is simple: offer the very best stuff they can get their hands on. They have found that the finest ingredients come from small batch, local producers and Sarah and Boo, like you, know there are no substitutes for quality. These American farmers, craftsmen, butchers, wine makers, beer brewers and master cheesemakers are truly the best of the best. Lady & Larder is so proud to support their unwavering commitment and dedication to their craft.”

Shop Offerings: Full-Service Cut-to-Order Cheese and Charcueterie Counter, Blooms by the Bunch, Fresh Baguettes and Loaves, Larder Staples such as Olive Oil, Flake Salt and Cultured Butter, Caviar, Farmers Market Produce, Rotating Craft Beer Case, Natural Wines, Hand-Dipped Candles and our Apertif Wall featuring Small Batch Vermouth, Tinned Fish and Linen Cocktail Napkins. They offer their Secret Lunch Menu daily from 12-3PM featuring Sandwiches, Salad and Picnic Boxes. With 24 hours notice, they offer their Lady and Larder Cheese and Charcuterie Boards or Crudites Boards and custom Cheese Cakes.”

Sarah Simms takes a break from assembling a colorful cheese board to join us.

Show 501, November 26, 2022: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part Two

Sarah Simms of Lady and Larder

Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.”

“Lady & Larder’s goal is simple: offer the very best stuff they can get their hands on. They have found that the finest ingredients come from small batch, local producers and Sarah and Boo, like you, know there are no substitutes for quality. These American farmers, craftsmen, butchers, wine makers, beer brewers and master cheesemakers are truly the best of the best. Lady & Larder is so proud to support their unwavering commitment and dedication to their craft.”

Shop Offerings: Full-Service Cut-to-Order Cheese and Charcueterie Counter, Blooms by the Bunch, Fresh Baguettes and Loaves, Larder Staples such as Olive Oil, Flake Salt and Cultured Butter, Caviar, Farmers Market Produce, Rotating Craft Beer Case, Natural Wines, Hand-Dipped Candles and our Apertif Wall featuring Small Batch Vermouth, Tinned Fish and Linen Cocktail Napkins. They offer their Secret Lunch Menu daily from 12-3PM featuring Sandwiches, Salad and Picnic Boxes. With 24 hours notice, they offer their Lady and Larder Cheese and Charcuterie Boards or Crudites Boards and custom Cheese Cakes.”

Sarah Simms takes a 2nd break from assembling a colorful cheese and charcuterie board to continue with us.

Show 493, October 1, 2022: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

More and more of us are working the principals of the Mediterranean Diet into our meals. Olive oil is an important component. How do you use the various grades of olive oil in your cooking? Where does Extra Virgin olive oil fit into all of this? What dishes should it be used with? Chef Andrew provides the informative overview.

Chef Andrew also highlights what goes into preparing the ultimate fish taco just in time for National Taco Day on Oct. 4th.

Chef Andrew is currently hosting a fun recipe contest to coincide with the opening of Calico Fish House in Huntington Beach. If your original recipe is the winner that dish permanently goes on Calico’s menu and every time you visit Calico Fish House you can enjoy your creation absolutely free for a full year. That’s a deal. Details on Calico’s Instagram feed.

Spa Citrus and Burrata Salad “Italiano”

Citrus Burrata Salad by Maria Provenzano

Recipe excerpt from:
Everyday Celebrations from Scratch
by Maria Provenzano

Serves 4

  • 2 grapefruit
  • 2 oranges
  • 2 (8 ounce) balls of burrata
  • 1/3 cup chopped mint
  • 1/3 cup chopped or torn basil
  • Edible flowers, optional
  • Olive Oil to taste
  • Honey to taste
  • Sea Salt to taste
  • Pepper to taste, optional

Cut the grapefruit and oranges by cutting off the outer peel and the pith. Cut the fruit into about 1/4 to 1/2-inch pieces, or segment the grapefruit and the oranges by using a knife to cut off the peel, then use a small sharp knife to cut between each segment to remove the pieces of the fruit. Whichever way you prefer. Place the burrata onto a platter and use your hands to break it up into smaller pieces around the platter. Place the cut grapefruit and oranges around the burrata.  Sprinkle the mint and basil over citrus and burrata. Place the edible flowers around the platter.  Lightly drizzle olive oil and honey over the top and then sprinkle with sea salt and pepper to taste.  Adjust the flavors and add more of anything you like.

Show 463, February 26, 2022: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” Part One

Sandra Cordero

“Chef Sandra Cordero is the proprietress of Woodland Hills’ Gasolina Café bringing Spanish influenced food to the table in an exciting new way. Gasolina enthusiastically supports local farms and sustainability. Chef Sandra operates a scratch kitchen where everything is made in-house and to order.”

Chef Sandra is one of the founders of RE:Her. “RE:Her’s inaugural festival, 10 Days RE:Her, debuted on the anniversary of the Women’s March in January 2021. Nearly 100 female-owned restaurants and women-run food & beverage brands came together to offer 85 events across Los Angeles County. These women united to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and more.”

“The organization has grown to include more than 300 members across Los Angeles County. For 10 Days RE:Her 2022 running March 4th through March 13, 2022, there will be even more collaborations and events to explore new neighborhoods, discover hidden gems and support a network of hard-working women who add color and depth to their communities.”

For “RE:Her” Chef Sandra has teamed with Adrienne the Founder of Wanderlust Creamery to create the limited edition Pan con Chocolate Ice Cream Bar. It a fruity Arbequina olive oil ice cream bar dipped in Valrhona Manjari dark chocolate, sourdough crumb crunch, citrus, and Maldon sea salt. Gasolina and Wanderlust Creamery are donating $1.00 to RE:Her for each bar sold.

Paella Nights at Gasolina Café return on Friday, March 18th and Saturday, March 19th.

Chef Sandra continues her salivating preview of “10 Days RE:Her 2022” along with the sharing the current happenings at Gasolina Café.

Show 463, February 26, 2022: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” Part Two

Sandra Cordero

Chef Sandra Cordero is the proprietress of Woodland Hills’ Gasolina Café bringing Spanish influenced food to the table in an exciting new way. Gasolina enthusiastically supports local farms and sustainability. Chef Sandra operates a scratch kitchen where everything is made in-house and to order.”

Chef Sandra is one of the founders of RE:Her. “RE:Her’s inaugural festival, 10 Days RE:Her, debuted on the anniversary of the Women’s March in January 2021. Nearly 100 female-owned restaurants and women-run food & beverage brands came together to offer 85 events across Los Angeles County. These women united to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and more.”

“The organization has grown to include more than 300 members across Los Angeles County. For 10 Days RE:Her 2022 running March 4th through March 13, 2022, there will be even more collaborations and events to explore new neighborhoods, discover hidden gems and support a network of hard-working women who add color and depth to their communities.”

For “RE:Her” Chef Sandra has teamed with Adrienne the Founder of Wanderlust Creamery to create the limited edition Pan con Chocolate Ice Cream Bar. It a fruity Arbequina olive oil ice cream bar dipped in Valrhona Manjari dark chocolate, sourdough crumb crunch, citrus, and Maldon sea salt. Gasolina and Wanderlust Creamery are donating $1.00 to RE:Her for each bar sold.

Paella Nights at Gasolina Café return on Friday, March 18th and Saturday, March 19th.

Chef Sandra continues her salivating preview of “10 Days RE:Her 2022” along with the sharing the current happenings at Gasolina Café.

French Potato and Tomato Salad

French Potato and Tomato Salad by Jonathan Bardzik

Recipe excerpt from:
Simple Summer: a recipe for joy and connection (Second Edition)
by Jonathan Bardzik

Serves 6-8

With summer’s smoky, rich, grilled meats, breads and starchy vegetables like corn, skip the mayo and use a light vinaigrette for pasta and potato salads. It holds up better under outdoor heat too.

Ingredients:

  • 2 pounds fingerling potatoes
  • 4 tbs chopped herbs like tarragon, basil, parsley and chives
  • 2 cloves garlic, minced
  • 1 pint cherry or grape tomatoes, halved

For dressing:

  • 2 cloves garlic
  • 1/3 cup Champagne vinegar
  • 1 tsp Dijon mustard
  • 2/3 cup olive oil – the good stuff!

Directions:

Boil potatoes in salted water. When you can easily pierce them with a knife, with just a little resistance remaining in the center, drain and rest while starting your vinaigrette.

Make dressing: Sprinkle garlic generously with coarse salt and mash into a paste by dragging it across your cutting board with the flat side of a chef’s knife. Place garlic paste in a medium bowl with vinegar and mustard. Season with pepper and whisk to combine. Set aside and let rest for 15-20 minutes while flavors combine. Drizzle oil into vinegar mixture, while whisking, to form a creamy emulsion.

Assemble salad: When potatoes are just cool enough to handle, cut into 1” pieces. Add to large bowl with herbs and garlic and toss together. Let rest for five minutes while the hot potatoes release flavorful oils from the garlic and herbs, then dress your salad to coat with 2/3 cup vinaigrette. Set potatoes aside for 15-20 minutes to absorb dressing.

Toss tomatoes into salad and add additional dressing as needed. Season to taste with salt, pepper and additional fresh herbs as desired.

TIP: If you can’t find fingerlings, use another low-starch potato like baby reds or Yukon Gold.

Hatch Enchiladas Suizas

Melissa's Hatch Chile Enchilada Suiza

Recipe excerpt from:
Melissa’s Hatch Pepper Cookbook
by Ida Rodriguez
Melissa’s World Variety Produce

Ingredients

  • 1 ½ lb. Shredded Chicken Breast, cooked
  • 2 Tbsp. Olive Oil
  • 6 ea. Tomatillos, quartered
  • 1 clove garlic, chopped
  • ½ Diced Yellow Onion 
  • ½ Green Bell pepper, Diced 
  • ½ bunch cilantro, chopped
  • 3 roasted hot hatch peppers, diced
  • 2 cups chicken broth
  • ½ cup heavy cream
  • ½ cup sour cream
  • Salt and Pepper, to taste
  • 12 corn tortillas
  • 3 cups jack cheese, shredded
  • 1 cup salad oil

Directions
In a saucepan, heat the olive oil and sauté the tomatillos, garlic, onion, bell pepper, cilantro, and hatch peppers until softened.

Add the chicken broth and cook until vegetables are tender.
In a blender, blend the vegetables until smooth.  Strain through fine strainer. Return the sauce to the saucepot and bring to a simmer.  

Add heavy cream and allow to reduce for 5 minutes

Finish with sour cream and season with salt and pepper. (Yield 1 quart)

Heat the salad oil in a sauté pan.  Soak the tortillas on both sides for a second to soften and set aside.
In a mixing bowl add the shredded chicken and 1-½ cups of the salsa verde; stir until all the chicken is moistened with sauce.

Fill the tortillas with 1 oz of shredded chicken mixture, cheese and roll into enchilada.
In a baking dish place the rolled enchiladas.  Top with sauce and cheese.  Place in 350º oven and heat for 10 minutes.  

Remove from oven and serve. 

YIELD: 12 ENCHILADAS

Chicken with Walnuts and Lemon, from the Dordogne

Chicken with Walnuts and Lemon, from the Dordogne

Recipe excerpt from:
Plat du Jour: French Dinners Made Easy
by Susan Herrmann Loomis

Serves 4 to 6
Equipment: large heavy skillet with a lid, tongs
Preparation Time: 10 minutes if the chicken is in pieces; 20 if not
Cooking Time: 40 minutes max
Difficulty Level: simple

This is a dish from a farm in the Dordogne, where the walnuts are sweet, fat, and buttery tasting, and they make a perfect complement to poultry. This is the kind of dish that you settle down to with comfort and anticipation, because it’s got all the right elements, from cloves of garlic bursting with their sweet flavor to the golden chicken and walnuts and the tang of lemon that lifts the dish out of the ordinary. Serve this with a lovely Chardonnay.

  • 2 tablespoons olive oil
  • One 3½- to 4-pound (1.8 to 2 kg) chicken, cut into 8 pieces (2 breast pieces, 2 wings with portion of breast attached, 2 legs, 2 thighs), giblets reserved
  • Sea salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1½ to 2 cups (375 to 500 ml) white wine, such as a sauvignon blanc
  • 12 garlic cloves
  • 1¼ cups (140 g) walnut halves or large pieces
  • Fresh flat-leaf parsley sprigs for garnish
  1. Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot but not smoking, brown the chicken pieces, seasoning them liberally with salt and pepper, until they are golden, about 5 minutes per side, using tongs to turn the chicken pieces.
  2. Add the lemon juice, ½ cup (125 ml) of the wine, and the garlic cloves to the skillet. Lower the heat to medium, cover, and cook until the chicken is nearly cooked through, about 15 minutes. Then stir the walnuts into the skillet, along with the giblets, cover, and continue to cook for about 8 minutes. Remove the cover from the skillet and continue to cook, stirring occasionally, until the pan juices have evaporated and the chicken, walnuts, and garlic are golden, 5 to 8 minutes. Be sure to watch the walnuts, for they tend to brown easily. If they are getting too brown at any point in the cooking, remove and return them to the pan just before serving.
  3. Transfer the chicken, garlic, and walnuts to a warmed serving platter and deglaze the skillet with the remaining wine, scraping the bottom to loosen any caramelized bits. Begin by adding the smaller amount of wine; if you need more, top it up with the remaining wine and cook until the sauce is reduced by half, about 4 minutes. Then pour the sauce over the chicken, garnish with the parsley sprigs, and serve immediately.

Recipe from Plat Du Jour – French Dinners Made Easy by Susan Herrmann Loomis.  Used with permission.

Moroccan Kebabs with Chermoula Sauce

Moroccan Kebabs with Chermoula Sauce by Tara Teaspoonby Tara Bench
Tara Teaspoon

This is your new party-table centerpiece. Colorful and tasty skewers arranged around a dipping sauce is easy to make happen and creates a stunning platter. And the chermoula sauce (pronounced like the singer “Cher” then “moola,” like money) is expressive and lemony. The sauce is based on a Moroccan and Tunisian relish with a strong herb and spice situation. I keep the skewers of meat and veggies small so they can be bite-sized for a gathering, but you can make them more robust if you’d like to serve this recipe as a meal.

Kebabs

  • 1⁄2 teaspoon turmeric
  • 1⁄2 teaspoon ground black pepper
  • 1⁄4 cup warm water
  • 4 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon tomato paste
  • 5 cloves garlic, chopped
  • 3 teaspoons kosher salt, divided
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 tablespoon ground coriander
  • 1⁄4 teaspoon ground cinnamon
  • 2 1⁄2 pounds boneless, skinless chicken thighs, cut into strips that are
  • 2 inches long and 1⁄2 inch thick
  • 2 yellow or orange bell peppers, cut into 1-inch squares
  • 2 small zucchini, thinly sliced into strips with a vegetable peeler
  • 1 (14.4-ounce) bag frozen pearl onions, thawed
  • 1 pint grape or cherry tomatoes
  • 45 (6-inch) bamboo skewers, soaked in water 20 minutes
  • 1 recipe Chermoula Sauce (see below), prepared
  1. In a large bowl, whisk together turmeric and pepper with 1⁄4 cup warm water. Let sit 3 minutes. Whisk in 2 tablespoons of the olive oil, the lemon juice, tomato paste, garlic, 1 teaspoon salt, paprika, cumin, coriander, and cinnamon.
  2. Season chicken strips with 1 teaspoon salt and add to the marinade. Cover and refrigerate to marinate 30 minutes.
  3. In a large bowl, toss peppers, zucchini, onions, and tomatoes with remaining 2 tablespoons olive oil and season with 1 teaspoon kosher salt. Thread chicken on half of the skewers and vegetables on the other half, adding several slices of zucchini to each skewer. Discard chicken marinade.
  4. Heat grill to medium-high. Grill skewers, turning occasionally, until chicken is cooked through, 10 to 12 minutes total. Remove the vegetables from the grill as soon as they are done; they will cook faster than the chicken.
  5. Serve on a platter with the chermoula sauce for drizzling and dipping.

Chermoula Sauce

this spiced herb sauce is used on fish, meat, chicken, and vegetables and has a heady and unique flavor.

  • 1⁄2 teaspoon coriander seeds
  • 1⁄2 teaspoon cumin seeds
  • 2 cloves garlic
  • 1⁄4 cup extra-virgin olive oil
  • 1⁄4 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon smoked paprika
  • 3⁄4 teaspoon kosher salt
  • Pinch red pepper flakes
  • 1 cup packed cilantro
  • 1 cup packed flat-leaf parsley
  • 1⁄2 cup packed mint leaves
  1. In a small skillet over medium-high heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes. Remove from heat and crush in a mortar and pestle or with the bottom of a pan.
  2. In the bowl of a food processor, combine crushed seeds, garlic, olive oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes. Pulse to finely chop garlic. Add cilantro, parsley, and mint and blend until herbs are well combined. Store sauce in refrigerator until ready to use, up to 3 days.