Kasha Varnishkes

Kasha Varnishkes

Happy Hanukkah and Kasha Varnishkes

Roasted Whole Grain Buckwheat, Bow Tie Pasta,
Caramelized Onion, Sautéed Mushrooms, Walnuts, Parsley

The dish never fails to bring back sweet memories of my Nana and Aunt Edythe. My 2017 version of Kasha Varnishkes includes mushrooms and walnuts. It has more pasta and vegetables in relation to the buckwheat, and uses plenty of heart-healthy olive oil.

I remember that Auntie Edythe would prepare hers with lots of kasha in proportion to the bows and no doubt used plenty of schmaltz. It was more of a buckwheat dish than a pasta dish. She was such a terrific cook. It has been decades since her passing, but none of us will ever forget her cooking, especially her banana cake…and that she served real whipped cream made from scratch in the 60s when everyone else’s whipped cream came out of a can.

Feeling nostalgic with Hanukkah approaching, I was looking through boxes of my mom’s old photographs and came across the one below. Sadly, everyone in the photo except my cousin Robert has passed away. This image, taken at the iconic Palmer House in Chicago c. 1956, is a true treasure.  I believe that we bless them and they, in turn, bless us each and every time we think of them. Our memories keep the people who have passed on forever close to us.

Kasha and Bows
The Palmer House Chicago c. 1956 Left to Right: Dad Leonard, Mom Joyce, Cousin Robert, Auntie Edythe, Uncle Sydney, Uncle Syd’s Mother Rose, Papa Irving, Nana Fanny.

My Nana (paternal grandmother) was born in Kiev, Russia 1894. The family fled to Canada to escape the pogroms when she was a young girl. Her birth name was Vitte but she took her sister’s name, Fanny, after Fanny was killed in some sort of machine accident that was never explained to us as children. And now that there is no one left to ask, it will remain a mystery.

She met my Papa (paternal grandfather) when they were teenagers. Their families were living in the same apartment complex in Montreal. His name was Yitzcok when he was born in Romania in 1891 but changed it to Isadore upon arrival in Canada when he was 13 years old. They said he celebrated his Bar Mitzvah on the boat.

Fanny and Isadore married then made their way to the United States and settled in Chicago where Papa took the more American name of Irving, and they raised their children, (my aunt) Edythe and (my dad) Leonard.

I remember one day when we were kids, my Dad asked us if we knew Papa’s real name. I thought about it and said “Is” because that’s what Nana called him. Then I fell into a fit of giggles, “What kind of name is Is, Dad? That’s a verb!”

Our extended family always called Papa by the name Izzy (from Isadore) and Izzy is now my nephew Jett’s middle name. Jett celebrated his Bar Mitzvah in Chicago this past summer. Jett’s older brother Stone has Leonard as his middle name. Leonard sadly passed away in 1971 when he was just 49 years old. Stone, his would-be first grandson, was born in 2001. By keeping their names alive, we bless them.

Kasha Varnishkes Recipe

Continue reading “Kasha Varnishkes”

Totally Captivating Yuzu Tea

Yuzu TeaTotally Captivating Yuzu Tea

We harvested the last of this year’s yuzu fruit today. It is a neat fruit to grow in the garden because it can be used in so many different recipes and is edible when young and green all the way into the late fall when it is ripe and yellow. An extremely aromatic fruit – a basket of yuzu perfumes the whole room. And it makes an equally aromatic tea: a heady floral elixir with notes of mandarin orange, lemon, lime, and grapefruit.

The yuzu tea recipe is quite simple. Cut the fruit in half around the equator and remove the seeds. The seeds are large and plentiful but easy to extract. I use the skinny end of a teaspoon to pop them out. Slice the fruit into slivers. Without taking too much trouble, remove as much pith as possible. Place cut fruit in a bowl and muddle with a good amount of sugar. Once well-muddled, place the yuzu/sugar mixture in a teapot and pour in boiling (filtered) water. Steep only briefly then pour the sweet citrusy tea into mugs, along with some of the soft rinds and flesh which are edible too.

Spaghetti alla Bottarga

Spaghetti alla Bottarga

Spaghetti alla Bottarga

A sea breeze, a multi-leveled palate of peat and iodine, a very long citrus aftertaste. That is how Trikalinos describes their grey mullet bottarga. I serve this gastronomic delicacy in a traditional manner – over a simple pasta prepared with olive oil, garlic, lemon, red chili, and parsley.

It is a special dish for connoisseurs of the sea. Lovers of caviar, sea urchin, anchovy and oysters will be enamored with spaghetti alla bottarga with its briny, complex captivating flavors and luxurious texture.

Spaghetti alla Bottarga Recipe

Continue reading “Spaghetti alla Bottarga”

Pork Chop, Pink Peppercorn Sauce

Brined Pan-Seared Pork Chop, Pink Peppercorn Sauce, Fried Sage

One Pound duBreton Pork Chop
Pink Peppercorn Sauce, Fried Sage

Those who are familiar with San Pedro, our charming seaside corner of Los Angeles, know we are blessed with several beautiful feathery peppertrees that line our quaint streets. Recently, I harvested a bunch peppercorns for a still life photography session.

Pink Peppercorns

Now what to do with this cornucopia of pink peppercorns? Pink peppercorn brine and pink peppercorn sauce were paired with gorgeous one pound duBreton pork chops.

Continue reading “Pork Chop, Pink Peppercorn Sauce”

Palos Verdes Pastoral – An Enchanted Dining Experience

Palos Verdes Pastoral - An Enchanted Dining Experience

Palos Verdes Pastoral
An Enchanted Dining Experience

Al fresco dining with magnificent views of Catalina Island, on a warm Autumn evening at sunset – this is Palos Verdes Pastoral, an enchanted fundraising event that brings people together amidst nature for an exclusive experience at Terranea Resort.

In addition to the camaraderie, gourmet foods, stellar wines, and ambiance that is truly second to none – the evening increases awareness of the important work of the Conservancy in protecting and stewarding our open space and nature. We celebrate the mission of the Palos Verdes Peninsula Land Conservancy to “preserve land and restore habitat for the education and enjoyment of all.”

The Palos Verdes Peninsula is part of one of five regions in the world that enjoys the Mediterranean climate, with all its bounty and biodiversity from our aromatic hillsides to the deep blue ocean.

The cuisine that has been borne out of this land and sea inspired Terranea Resort Executive Chef Bernard Ibarra to create a captivating menu reflecting those flourishing textures, colors, flavors and aromas of our unique region.

Mediterranean life revolves around the table, so it is fitting that this year’s Palos Verdes Pastoral is a dinner where 200 people gather to partake in these regional foods and flavors, where we celebrate and support the land and open spaces we adore so much.

Palos Verdes Pastoral

Continue reading “Palos Verdes Pastoral – An Enchanted Dining Experience”