Because food history doesn’t have to be boring…. a few of this week’s fun food history news bytes. Fine. At least they’re more interesting than most.
Continue Reading...Once upon a time in a powdered-sugar dusted San Fernando Valley storefront, an Armenian candy maker spent his days patiently tending to the sugar syrup bubbling in his giant copper caldron. He delicately flavored each batch with citrusy drops of bergamot oil, the scent of roses or various fruits, then poured the candy into wooden trays to cool into gelée-like locum (Turkish delight).
Continue Reading...There’s nothing that says Hollywood quite like jalapeño jelly, mango chutney and corn relish (or was that flavored vodka?). During the 1930s and 40s, I like to think food was still part of the draw at the swankiest starlet parties (Back then, didn’t “bottle service” still refer to the milkman?). But before we fondly reminisce for those forgotten years of foie gras and truffles, remember this was an era when pillows of cream cheese appeared on top of just about every appetizer, and cocktail hours weren’t complete without a canapé or three.
Continue Reading...Raspberry semifreddo recipe
Total time: 25 minutes, plus 8 hours to overnight freezing
Servings: 8
Notes: The semifreddo and sauce can be made one day ahead.
Raspberry sauce
1 pint raspberries
1 to 2 tablespoons sugar
1. In a blender, purée the raspberries with 1 tablespoon sugar. Taste for sweetness, adding more sugar if needed. The sauce should be tart, not overly sweet.
2. Strain to remove seeds. Store in the refrigerator covered for up to 5 days.
Remember when bartenders, even good ones, were called bartenders? And then a few years back, the “mixology” crazy hit. And so I was sent to bar school by the old boss. Right, good job.
Continue Reading...Tapioca. One of my dad’s favorites. The instant version, cooked into a homemade vanilla pudding (mom’s). Great stuff, and then I tasted pudding made with whole tapioca pearls. Not as big as those in boba drinks, but big enough for a bit of chew. Really good chew. Though I have to admit I still like a cup of cafeteria tapioca every once in a while.
Continue Reading...This is perhaps still one of my favorite interview quotes, years later: “It’s dependably unpredictable,” jokes Jon Rowley, director of marketing for Washington state-based Taylor Shellfish Farms. “I had a couple [of oysters] at lunch the other day, and I could tell they were just starting to get the urge.” Getting the urge to spawn. As in release their eggs and sperm into the water. Yum. Not to worry, “it’s a group thing,” says chef David LeFevre. Right.
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