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Posts Tagged ‘dean & deluca’

Thanksgiving Cheats

In Food on November 24, 2013 at 2:37 pm

doris

For most of the hostesses I know there’s usually one thing about Thanksgiving that stresses a girl out. For some it’s her mother-in-law, for others it’s piecrust. For me, it’s the gravy. There, I said it. My favorite part of my favorite meal of the year is gravy, and it’s the one thing I don’t make at the Thanksgiving table. For the past few years, I’ve been dry-brining our bird and once you try the technique, you’ll never go back. The one glitch is that the drippings are too salty for pan gravy, and so I order it. There’s no shame in that, especially when the Chardonnay and thyme gravy comes from my friend Kate Paul of foodink catering—former personal chef to the Rolling Stones and a favorite with the likes of Vanity Fair, Vogue, Chanel, Karl Lagerfeld and other A-list clients around town. You can order the entire dinner from foodink, or just fill in the sides as need be.

foodink

It turns out I’m not the only of my friends sneaking in a little outside help. Sisters of Los Angeles co-founder Sara Stein is too busy making her dad’s famous Red River BBQ Sauce (I swear one day I’ll get that recipe out of her!) and grilling her turkey to bake the pies, so she turns to Los Feliz favorite House of Pies for dessert.

house_of_pies

As for my friend Alison, who recently went gluten-free, she’s ordering a classic stuffing with sage, apples and mushrooms from Clementine in Century City to serve to her 20 guests on Thursday. “If I can’t eat it, I don’t want to make it!” she says. Other childhood friends who are heading home to the Napa Valley this week, plan to order mashed potatoes from Rutherford Grill and cranberry relish with orange and cinnamon from Dean and Deluca to take the pressure off. Sometimes you have to cheat to win.

Orzo Salad with Lemon, Mint and Ricotta Salata

In Food, Recipes on April 22, 2013 at 9:21 am

lemon mint orzo

 

We’ve been up to our eyeballs in a bathroom remodel over here—more on that to come—but we’ve also found a little time to eat dinner, too. I’ve made this wonderfully light and refreshing orzo salad a couple times in the past few weeks. It’s great with grilled fish or roast chicken, and is an old favorite recipe from Dean and Deluca. I can just tell it’s going to be making the scene all summer.

Orzo Salad with Lemon, Mint and Ricotta Salata

From Dean and Deluca

1/4 cup extra-virgin olive oil
1/3 cup minced shallots
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon finely grated lemon zest, or more to taste
salt and pepper to taste
1 cup uncooked orzo
1/2 cup very finely diced yellow bell pepper
1/2 cup very finely diced seedless cucumber
1/2 cup crumbled ricotta salata cheese (about 3 ounces)
3 tablespoons minced fresh mint leaves

Stir together the olive oil, shallots, lemon juice, garlic, and lemon zest in a small bowl. Season to taste with salt and pepper.

Cook the orzo in a large kettle of boiling salted water until al dente. Drain pasta completely in a colander, running under cold water. Transfer orzo to a bowl, stir in the olive oil mixture, and let cool. Stir in the bell pepper, cucumber, ricotta salata, and mint until combined well. You could serve the salad immediately, but we think it tastes best if you let it stand at room temperature for 2 to 3 hours.

 

Emergency Kits: Foodstuff Edition

In Drink, Food on September 29, 2011 at 7:12 am

Last spring, I wrote a story for the Los Angeles Times Home section about emergency kits. In that article I focused on pre-made kits you could buy online, but while researching the topic I checked in with my friend Hugh, a man with a plan. Hugh had, of course, assembled his own earthquake kit and said he’d recently added boxed wine.

“I’m all for building some joy into the kit, and none of the commercial ones have it,” he said. “Come doomsday, what’s wrong with eating cherry smoked oysters on water crackers with warm pinot grigio from a mylar bag?”

All joking aside, he has a point. The most likely scenario in which we Angelenos would need a kit would be an earthquake—a situation that might find one without power or services for several days. (And God forbid we consider anything worse.) If you look at FEMA’s guidelines for what to pack, they address the idea of comfort foods in their list of essentials:

  • Ready-to-eat canned meats, fruits and vegetables
  • Canned juices, milk, soup (if powdered, store extra water)
  • Staples—sugar, salt, pepper
  • High energy foods—peanut butter, jelly, crackers, granola bars, trail mix
  • Vitamins
  • Foods for infants, elderly persons or persons with special dietary needs
  • Comfort/stress foods—cookies, hard candy, sweetened cereals, lollipops, instant coffee, tea bags

It makes sense. Also important to remember are special items that kids or people with special dietary needs might require. Our family got a standard kit from the Red Cross, but we needed to get canned goods so I stocked up on bottled water and some food essentials. What’s in your kit? Here’s what’s in mine…

Bumblebee Chunk Light Tuna in Oil: While I love love love the fancy Ortiz Spanish tuna pictured at the top of this post, it seemed a little spendy for an emergency kit so I went with my go-to commercial canned tuna instead.

MaraNatha Organic No Stir Crunchy Peanut Butter: When it came to peanut butter, I didn’t mind splurging a little. I have a serious addiction to this peanut butter. As in, I have a mild peanut allergy and still eat the stuff everyday. The hour or two of congestion that follows is totally worth it.

Edward & Sons Black Sesame Brown Rice Snaps: These are my toddler’s very favorite crackers. They’re low sodium, gluten-free and surprisingly good. I’d be lying if I pretended Tiny G is the only one eating these.

As a treat with some protein and fiber hidden in there, Kashi TLC Chewy Granola Bars Honey Almond Flax aren’t bad as granola bars go. These are not as exciting as, say, a ricotta- and yellow cream-stuffed cannolo from Mike’s Pastry in Boston, but they have a longer shelf life.

I also picked up a tin of my favorite Dean and Deluca Swedish Fish, but I’m afraid they didn’t make it through the night…

Minty Fresh!

In Food on January 6, 2010 at 4:23 pm

Every January, I go on a two-week “dry out” during which time I don’t drink alcohol. Naturally ones thoughts turn to sugar at times like this, namely Fiorello’s Artisan Gelato, which is—hands down—the best domestic gelato I’ve ever tasted. My parents usually stock a couple pints and in the past I’ve gone crazy for their caramel balsamic and their pistachio. But this past Christmas, my parents had a pint of my least-favorite ice cream flavor, mint chip. And guess whose favorite flavor it now is? Instead of the usual awful synthetic stuff, this tasted of fresh mint and the shards of chocolate were divine. Plus the gelato itself was creamy white instead of some weird shade of green that exists only outside of nature. Moments ago, I picked up the phone and dialed their number in San Rafael only to hear from a very sweet woman what I feared: their gelato is not available outside Northern California. Which leaves me with no booze and no gelato. Thanks a lot, cruel (self-imposed) fate! So if anyone’s going to be in wine country this week, how about helping a girl out by grabbing a pint or two at Dean & Deluca?

Crazy Good Christmas Dinner

In Drink, Food on December 26, 2008 at 9:12 am

caviar

All year my husband looks forward to Christmas Dinner at my parents.’ It’s a killer lineup that starts with caviar and all the fixings—Kendall Farms crème fraîche, finely chopped sweet Texas onion, hardboiled egg and fresh dill on toast points (Pepperidge Farm white works great). This year we served it with a bottle of 1998 Taittinger Comte de Champagne left over from our wedding. With Russian caviar prices through the ROOF, my dad got Siberian sturgeon caviar sustainably raised in Italy. Soooo good.

horseradishLast year there was the horseradish debacle. None of the stores in town had fresh, and all of the jarred had been premixed with cream and had no fight. A couple months ago, my dad grabbed a jar of Fortnum & Mason’s hot horseradish from the shop in Piccadilly to go with the 9 ½ pound standing rib roast, roasted Brussels sprouts and mashed potatoes with chives and a dollop of that crème fraîche. My mother shared two incredible local bottles—a 2004 Joseph Phelps Insignia and a 2003 Shafer Hillside Select Cabernet.

Typically we end the evening with stinky cheese and port, but we’re going to do that tonight instead. Last night’s meal ended with a persimmon steamed sticky pudding and hard sauce. Merry Christmas indeed!

primerib