farm-fresh

By Riki Shore My policy these days is to not eat dessert unless it’s a special occasion. Luckily, those come around fairly often! This past weekend we celebrated my mother’s birthday with a true Sunday lunch. We had a rack of lamb roasted with herbs and garlic, roasted asparagus and kabocha squash. For dessert, I made a coffee ice cream (my mom’s favorite), but it didn’t turn out as well as I would have liked. Thankfully, I made a second dessert, as I’m wont to do, and it was outstanding – a strawberry sorbet made with berries that Stella and […]

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Curried Tuna Salad

April 26, 2012

in Entrees,Recipes

By Riki Shore When we lived in Los Angeles, I’d treat myself to Intelligentsia coffee as often as I could afford it. No matter how often I stopped in, I made it a point never to eat there. They didn’t offer anything other than stale-looking breakfast pastries, none of which were gluten-free. When they opened their Pasadena location, they ventured into the world of food service, offering a full lunch menu catered by an outside source. I still didn’t take the food seriously, figuring that a place that serves such good coffee couldn’t also master food service. But it stayed […]

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By Riki Shore Once I hit 41, migraine headaches, which had plagued me during my teen years, came back with a vengeance. Although I feel lousy when one strikes, I know I’m faring better than a lot of my friends who suffer headaches that keep them in bed with the shades drawn. A couple weeks ago I had just made dinner when another migraine hit. Halfway through the meal I laid my head on the dining table, unable to talk or eat. I was in bed before Stella, and slept through the whole night. The next morning I was feeling […]

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By Riki Shore Earlier this week I was singing the praises of the local wild fish and seafood available in North Carolina. I would be remiss if I didn’t also talk about pigs in this state. North Carolina is, of course, renowned for its BBQ, a pulled pork variety that gets doused in a chile-spiked vinegar sauce. When it’s done well, it’s delicious. It can also be a very affordable, gluten-free dinner out, so I’ve always opted not to tackle it in my own kitchen. But my local butcher counter boasts all kinds of local pork cuts: loins, chops, shoulders, […]

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By Riki Shore Chef Jason Kim created Forage, an upscale eatery in a sleek whitewashed space in Silver Lake. On this strip of Sunset Boulevard, where ultra-hip clothing and home furnishing stores are nestled in with dingy taco stands and fast food restaurants, Forage is undoubtedly your best option for a healthy and delicious meal. The stainless steel counter offers up an array of deceptively simple items. Choose from organic homemade rotisserie chicken; persimmons and pomegranates tossed with arugula and black kale; quinoa studded with roasted grapes, shaved radishes and lemon. Dishes like these have more in common with a […]

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By Riki Shore Someone around here turned 40 last week (not me – that already happened!) and it was an occasion for special foods. I came up with a menu that was doable and delicious – perfect for a birthday, but also a great holiday meal. Braised Asian short ribs, inspired by a recipe in Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman, were the centerpiece of the meal. Although the short ribs cook for 3 hours, it’s largely unattended time in the oven, which means you can be setting the table, wrapping presents, or prepping an appetizer. We ate […]

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By Riki Shore Now that Fall is here, we’re roasting winter squash several times a week. And why not? They’re affordable, filling and nutritious. Spaghetti squash is a great one to turn to when you’re craving noodles. It’s humongous (that’s only half of one in the photo above) and makes great leftovers. Like most winter squash, it’s super nutritious, being high in vitamins C and B6, as well as niacin, potassium and manganese. It takes time to roast a spaghetti squash, but it’s a simple process. Once it’s cool enough to handle you “comb” the strands of roasted squash with […]

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By Riki Shore Inspired by the late peaches at our farmer’s market, I scoured my cookbooks recently for a peach recipe that wasn’t a dessert. I wanted to combine the sweetness of the fruit with something savory, spicy and even a little acidic. Deborah Madison’s wonderful cookbook Local Flavors has a recipe for Spiced Peaches that contains just a tablespoon of sweet balsamic vinegar. I decided to use this as a starting point, adding a few more ingredients and cooking the mixture longer to break down the peaches. The resulting chutney is delicious. We’ve spooned it over grilled chicken and […]

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By Riki Shore I was looking for “quick” recipes one day in a stack of cookbooks when I came across something called “Fast & Easy Chicken Breast”. Really, that’s it!, I thought. It was in Jeremiah Tower Cooks, a beautiful and erudite cookbook filled with wonderful recipes and rich historical references. I love browsing this book, but cooking from it is rarely fast or easy. I’ve never made a dud from one of Tower’s recipes though, and so I proceeded, skeptically. The list of ingredients is long, but it’s filled with things you probably have in your cupboard anyway. I […]

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By Riki Shore This recipe comes from Hugh Fearnley-Whittingstall‘s tremendous book The River Cottage Meat Book. This tome is tremendous in both quality and quantity. We’ve had it for several years and I’m still working my way through the recipes. This is one I’ve wanted to try for a while. The original recipe calls for fruity mincemeat and chestnuts, but I used some pickled figs mixed with brandy and walnuts to the same effect. I tried Bratwurst for the sausage and found the flavors weren’t spicy enough; I’d go with Spicy Italian sausages unless you really don’t like spice, in which case, I’d […]

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