Harvest Salad

Here’s my best attempt at reproducing the outstanding Harvest Salad, a seasonal specialty at Dewey’s Pizza in Cincinnati.

I was in Cincinnati for a few weeks and ate one of these every other day! (They make terrific pizza as well).

▪ Baby Lettuce/ Spring Mix
▪ Boursin Cheese (Shallot and Chive)
▪ Bacon Bits (make your own!)
▪ Toasted Pumpkin Seeds
▪ Sliced Mission Figs*

Apple Cider Vinaigrette

▪ 1/4 cup Apple Cider Vinegar (good quality)
▪ 3/4 cup Canola Oil
▪ 1 tbsp Honey
▪ pinch of salt

*Rather than go with the sliced figs in the original salad, I just added 2 Tbsp of fig butter (from Trader Joe’s) to the vinaigrette, since I happened to have some. I thought it was as good, if not better. If you happen to have fig jam, you could use that too, though I would use less honey as the fig jam has more sugar than the fig butter.

L.A. Food: Mitsuwa Marketplace

Hi all! I’m in Los Angeles, which is the mecca of ethnic restaurants. I am seeking out the mom and pop shops and holes-in-the-wall where the world’s best food can be found.

Today, I am at a Japanese market/food court in West LA on Venice Blvd. There are 4 places to eat and not a sushi or teriyaki in sight. Nothing but wall to wall Ramen and a little tempura.

One place, Santouka, is clearly the crowd favorite. I decide to skip the line and get tempura. Mostly because I am intimidated by the many choices of Ramen and my ignorance of what to order.

My tempura is pretty good, but not awesome. Next time I’ll brave the line. I should have known that!

I am really here for the market!

What you are looking at is sashimi grade fish by the pound! For those of us who would eat sushi every day if it was cheaper, this is a godsend. And not just salmon and tuna. They have everything from Hamachi to Monkfish liver.

Gotta go shop. More later

Antonia

11 Easy Vinaigrettes

Home-made vinaigrettes are so much better than even the best store bought ones that it seems silly not to make them yourself. Especially when they’re this easy.

All of the following vinaigrettes have about the same proportions: 1 part vinegar to 3-4 parts oil. I usually go with 1/4 cup vinegar to 3/4 cup oil. They all get salt, pepper, and maybe a pinch of sugar or honey if you like them with a little less bite. Just whisk together in a bowl and you’re done.

I like extra virgin olive oil, but in some recipes you don’t want a strong olive taste. You can blend olive and canola to taste, depending on how strong flavored your olive oil is.

Any of the first three vinaigrettes (Dijon, balsamic, walnut) are good on just about anything. Good for mesclun kitchen sink salads with fruits and nuts etc.

Ginger Chicken and Broccoli

Chicken and Broccoli in Ginger Sauce

Reuben Sandwich

Classic grilled Reuben sandwich with corned beef, Swiss cheese, 1000 Island dressing and sauerkraut on rye.

Steak Quesadillas

Tender marinated steak and melted Monterey Jack cheese grilled in flour tortillas and served with sour cream and salsa fresca.

Buffalo Chicken Legs

Chicken legs baked buffalo style. With celery sticks and blue cheese dressing.

Shrimp Scampi

Jumbo shrimp in garlic butter with linguine.

Pork Chops with Risotto

Marinated pork chops with creamy risotto Milanese-style with white wine, saffron and Parmesan.

Beef and Pea Pods

Strips of steak stir fried with tender snow peas in garlic sauce, served over white rice.