April 21, 2006
Our favorite oil man hails from Delphi, not Dallas, and his oil is made for people to guzzle, not cars. Descended from a long line of Greek olive growers, George Petrou uses the old traditional methods to make some of California's finest olive oil that he occasionally sells at our Laguna Beach Farmer's Market, as well as 28 others around the area. His grandfather taught him the craft that he had learned from his own grandfather, who learned from his grandfather, etc. He guesses his family has been growing olives for 500 years.
November 7, 2008
The first recipe is based on the wonderful tamales at the Laguna Beach Farmers Market, the ones in the corner by Sam?s fabulous fresh fish and the Indian specialty foods. ? TAMALE FRITTATA Serves 6 for dinner Frittata: 2 tablespoons olive oil ½ onion chopped 2 large chile cheese tamales, chopped in ½-inch pieces ¼ cup canned mild green chilies ½ cup feta cheese crumbled by you (not the pre-crumbled yucky stuff) ¼ cup grated cheddar 1 dozen eggs Sauce: 1 glass jar of Trader Joe?
July 29, 2005
SPICY LEMON CHICKEN LINGUINE serves 4 2 teaspoons plus 2 tablespoons olive oil, divided4 lemon cilantro chicken sausages 1 pound linguine 1 tablespoon salt 1/2 serrano chile, seeded and finely chopped (or to taste) 1 1/2 teaspoons chopped garlic 1/4 cup chicken broth 1 cup ricotta cheese 1/2 bunch fresh cilantro (stems removed), chopped zest of one large lemon, grated 3 tablespoons Parmesan cheese, grated salt to taste DIRECTIONS 1. Put the two teaspoons of olive oil in a pan that will accommodate the sausages.
July 1, 2005
Terry Markowitz and Elle Harrow Every Saturday, for almost a year now, Kao and Yeng Her get up in the middle of the night to make the long journey to the Laguna Beach Farmers Market from their farm in Fresno to sell their vibrant vegetables. This couple, originally from Laos, have been farming here for four years. You will not find them on the farmers' market circuit; only in Laguna. When asked why they sell exclusively here, Yang replied with a shy, sweet smile.
April 23, 2010
Here is Gabriella Sunheart?s basic recipe for flatbread pizza. Get creative! FLAT BREAD/PIZZA DOUGH (Serves 4) 1-1/4 cups water 1 egg 3 cups all-purpose flour 1-1/2 teaspoon sea salt 2 tablespoons extra virgin olive oil Preheat oven to 350 degrees. Combine water and egg into a large bowl, beating egg and mixing at same time, with a fork. Add flour and salt and continue to mix by hand. Dust hands with flour to prevent dough from sticking to hands.
December 8, 2006
Have a hankering for hummus, a taste for tabouli or a thirst for tzatziki? Climb the steps to the Aegean Café and find a piece of the Peloponnesus on Pacific Coast Highway. This bistro, looking out to sea if you're sitting in the right place, has the classic whitewashed walls and Mediterranean blue accents of almost every taverna in Greece. There is a wooden floor for dancing, a small bandstand for the musicians and a fireplace separating the main dining room from the bar. The glassed-in outdoor terrace is an especially nice place to sit on a summer night to watch the sunset.
June 10, 2005
Lauren Vane Walking down Forest Avenue on a Saturday evening, the patio at the Sundried Tomato Cafe invited me in. The outdoor tables were filled with friendly chatter and the patio twinkled with warmth like a Roman piazza. Suddenly the appeal of comforting Italian cuisine commanded my senses and I made a beeline for the restaurant. When asked whether we wanted to sit outside or in, the outdoor patio was an easy choice. Seated next to a trickling fountain and underneath a cozy heat lamp created the atmosphere of a romantic cafe somewhere in Italy.
November 12, 2004
Glori Fickling Still something of a serendipity as a dinner retreat, Zinc Cafe is that long popular breakfast and lunch respite launched on Ocean Avenue in 1988 by enterprising John Secretan. His concept was so inviting, the delightful little sidewalk attraction and its innovative menu garnered as much attention from out of towners as it did locals that it came as little surprise when the place was cloned not long ago in nearby Corona del Mar following a 1994 version built in not so near Solana Beach.
May 21, 2004
Glori Fickling A reputation for exquisite cuisine, fabulous fashions and diversified art has been the focus of Anastasia, which has gained wide popularity since its debut on Ocean Avenue Downtown in 1996. With the recent appointment of innovative chef Jerry Baker, enterprising principals Amir and Gore Garavi have further expanded their creative concept. Thus, dining choices now include a specialized take-out menu noted as ANASTASIAway, for which appetizers, entrees and desserts are packaged in attractive two compartment containers ready for your microwave oven.