Tag Archives: salads

i8tonite with LA’s Revolutionario Chef Farid Zadi & Fennel and Carrot Slaw Recipe

i8tonite with LA’s Revolutionario Chef Farid Zadi & Fennel and Carrot Slaw RecipeIn our global world, food is often the first thing that changes. Chinese noodles appropriated by the Italians after Marco Polo’s visit. How about al pastor brought to Mexico by Lebanese immigrants, or the deliciousness of a French-Vietnamese banh mi, which features tons of crunchy vegetables and savory pork stuffed into a baguette? This is the case for the much-lauded Revolutionario, near the University of Southern California, helmed by Chef Farid Zadi and his wife Susan Park. The couple came up with an ingenious concept of marrying North African diaspora (Morocco, Tunisia, Algeria, Libya) tastes with Mexico. The successful result is a delicious fusion of international flavors as noted by the alternative paper, LA Weekly, The Los Angeles Times, and the queue of college students and food-oriented people standing at the counter ordering their $3.00 tacos.

i8tonite with LA’s Revolutionario Chef Farid Zadi & Fennel and Carrot Slaw Recipe
Revolutionario

Zadi’s career started in his birthplace of Lyon, France, ultimately leading him to working in Michelin starred restaurants throughout the world, including stints in Seoul, Korea, and Scotland. Upon coming to the United States, Zadi focused his epicurean talents on being a chef consultant and culinary educator, teaching cooking classes – for the beginner to the accomplished – at such places as Sur La Table, Whole Foods Market, and Le Cordon Bleu College of Culinary Arts.

i8tonite with LA’s Revolutionario Chef Farid Zadi & Fennel and Carrot Slaw Recipe
Makroud (Algerian Date Newtons)

Last year, he and Susan wanted to create something different. Park says, “We saw the market going in a different direction towards a fast casual experience. Millennials didn’t really want to participate in the sit down service.” Along Jefferson, Revolutionario is not hard to find, as there are hordes of people waiting for service. Together, the couple have created a refreshing and unique melding of cultures…and the world was ready. Algerian butter and Mexican crema top a cob of corn. An Algerian roasted chicken with rasa al hanout – a Northern African spice mixture — called mechoui — is served up with feta and tortillas to wrap the bird. Wood-roasted cauliflower is also a standout when bound in a corn tortilla.

i8tonite with LA’s Revolutionario Chef Farid Zadi & Fennel and Carrot Slaw Recipe
Mexican Street Corn with Algerian Creole Butter, Crema, and Cotija

Park comments, “North African tacos are an interesting cuisine. Food writers, those who are well-traveled, and people exposed to unique flavors love our food. Where else can you get merguez sausage served like a burrito?

Chef’s Questionnaire (with a nod to Proust):

How long have you been cooking?
34 years professionally

What is your favorite food to cook?
Dover sole with lemon butter sauce

What do you always have in your fridge at home?
Butter, cheese, and cured meat.

i8tonite with LA’s Revolutionario Chef Farid Zadi & Fennel and Carrot Slaw Recipe
Merguez and Crispy Potato Tacos

What do you cook at home?
Nothing

What marked characteristic do you love in a customer?
Openness

What marked characteristic do you find unappealing in a customer?
Don’t know what they want

Tupperware, Rubbermaid, or Pyrex?
Pyrex

Beer, wine, or cocktail?
Beer in the summer, wine for fall and winter

Your favorite cookbook author?
Clifford Wright

Your favorite kitchen tool?
Chef’s knife

Your favorite ingredient?
Water

Your least favorite ingredient?
Lard

Least favorite thing to do in a kitchen?
Home stove that doesn’t burn high enough

i8tonite with LA’s Revolutionario Chef Farid Zadi & Fennel and Carrot Slaw Recipe
Roasted Sweet Potato and Crispy Kale, Yukon Gold with Lentil Chili or Charred Vegetables.

Favorite types of cuisine to cook?
Mediterranean and Californian

Beef, chicken, pork, or tofu?
Beef

Favorite vegetable?
Potatoes

Chef you most admire?
Pierre Gagnaire

Food you like the most to eat?
Buttered pasta

Food you dislike the most?
Calf’s brain

How many tattoos? And if so, how many are of food?
None. Never.

Recipe: Fennel and carrot slaw

i8tonite with LA’s Revolutionario Chef Farid Zadi & Fennel and Carrot Slaw Recipe

• 2 medium fennel bulbs
• 5 carrots, coarsely grated
• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1/4 cup Spanish green olives, pitted and finely chopped
• 1/4 teaspoon dried Aleppo chile or Espelette pepper flakes (optional), or to taste
• 6 sun-dried tomatoes packed in oil, drained and very thinly sliced
• 2 tablespoons chopped flat-leaf parsley

Chop enough fennel fronds to measure 3 tablespoons and reserve.

Discard remaining fronds and stalks. Cut bulbs into thin matchsticks and toss with carrots in a bowl.

Whisk together lemon juice, vinegar, oil, olives, Aleppo chile (if using), and salt to taste and toss with vegetables.

Chill, covered, at least 30 minutes (for flavors to develop).

Photo WILLIAM ABRANOWICZ

– The End. Go Eat. –

i8tonite with Hawaiian Author and Food Writer Sonia R. Martinez & Recipe for Salade Niçoise with fresh ‘ahi

i8tonite with Hawaiian Author and Food Writer Sonia R. Martinez & Recipe for Salade Niçoise with fresh ‘ahiSonia R. Martinez was born in the island of Cuba, and has always been drawn to tropical climes and cuisines. For the last 22 years she has lived on the Island of Hawai’i in a beautiful rain forest where she loves to play in the garden, grow herbs, collect cookbooks, test recipes, visiting farms; learning and reporting about new sustainable growing techniques, read voraciously, and work on crossword puzzles.

Her passion for food and cooking led her to own kitchen/gourmet shops and cooking schools first in Orangeburg, South Carolina and later in the Miami, Florida area. After moving to Hawai’i, she and her son owned Akaka Falls Inn, a B&B, cooking school and gourmet shop in Honomu for several years.

She has been a food writer and columnist since early 1999, writing a monthly column for The Hamakua Times newspaper of Honoka’a. Sonia is also a regular contributor to Ke Ola Magazine as well as many other local publications. I first met Sonia in the early days of Gather, a website that featured great writing and an even greater community. Her recipes, photos of life in Hawai’i, and generous, smiling personality attracted many followers, including myself. Her care and attention is genuine and I consider her decade+ friendship one of the best things coming from the islands to Michigan! She has been a beacon for visitors to visit Hawai’i, promoting the delicious local foods there, as well as encouraging healthy and fresh eating. Her recipes, food photos, and sharing of local farmer’s markets, island food, and the beautiful place she lives in has inspired countless readers.

i8tonite with Hawaiian Chef, Author, and Food Writer Sonia R. Martinez & Recipe for Salade Niçoise with fresh ‘ahiHer cookbook Tropical Taste, published in 2001, is a compilation of three years’ worth of monthly columns published in The Hamakua Times and is now in its second printing after being picked as one of the “Best of the Best” cookbooks in Hawai’i by Quail Ridge Press. Her second cookbook, From Soup to Nuts, was published a year ago .

Sonia has maintained a blog for several years, sharing her adventures in food and gardening and her ongoing love affair with Hawai’i at www.soniatasteshawaii.com

i8tonite with Hawaiian Chef, Author, and Food Writer Sonia R. Martinez & Recipe for Salade Niçoise with fresh ‘ahi

 

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
Mainly simple and fresh…but I grew up with the ‘waste not’ concept and love to find creative ways to recycle leftovers so they don’t look or taste like leftovers.

What do you always have in your fridge at home?
Eggs, butter, cheese…I can live on cheese.

What marked characteristic do you love in a person with whom you are sharing a meal?
Appreciation and enjoyment of the food.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Inattention to the food or the other extreme, showing off their ‘gourmandise’

Beer, wine, or cocktail?
Definitely wine…unless I’m eating a paella or Arroz con Pollo…then I do enjoy a very cold beer. I am not fond of cocktails.

Your favorite cookbook author?
This is a hard one. At one time I owned a collection of well over 3000 cookbooks. Lost them in a fire, but in no time at all, my ‘new’ collection grew by leaps and bounds with gifts from friends who were trying to replace the lost ones, plus the many I added through the years. A couple of years ago, I started going through them and culling them to a manageable 4 shelf units in my office and hallway instead of all over the house. It was a time of hard decisions, but now know exactly what I have and where to find it…No mean feat, since I still own about 500, give or take.

I have an extensive collection of Cuban and Hawaiian cookbooks; a few Spanish & Portuguese, some Italian ones and Tropical Fruit ones, plus several on herbs & spices, a few single topic ones (sushi, dim sum, chocolate) and several of the classics that don’t fit into any of the categories mentioned…and of course, my own two titles, Tropical Taste and From Soup to Nuts.

Your favorite kitchen tool?
My Santoku knife…I seem to reach for that one above all other ones.

Favorite types of cuisine to cook?
Tropical, Cuban, Italian.

Beef, chicken, pork, or tofu?
I’ll eat anything but am most creative with chicken. I am not fond of tofu.

Favorite vegetable?
Asparagus, any way it can be prepared.

i8tonite with Hawaiian Chef, Author, and Food Writer Sonia R. Martinez & Recipe for Salade Niçoise with fresh ‘ahi

Chef you most admire?
Although I have met a few of the well-known chefs in the culinary world, and admire several of them, I will have to say that there are three ‘local’ chefs I admire the most on this island. Sam Choy of Sam Choy’s Kai Lanai in Kailua-Kona, James Babian of Pueo’s Osteria in Waikoloa, and Diana Soler of Aloha Bayfront Café in Hilo, for their commitment to using locally sourced ingredients whenever possible and their honest approach to food. Simple, fresh, beautifully prepared and presented without ostentation.

Food you like the most to eat?
Any shellfish but love scallops

Food you dislike the most?
Anything that is an imitation of the real thing

What is your favorite non-food thing to do?
Play in the garden…I love planting edibles among our ornamental landscaping (I even joy weeding!), and am a voracious reader.

i8tonite with Hawaiian Chef, Author, and Food Writer Sonia R. Martinez & Recipe for Salade Niçoise with fresh ‘ahi
View from Sonia’s back yard

Who do you most admire in food?
My mentor and inspiration from way back has always been Shirley O. Corriher, who came to my first cooking school as a guest cooking teacher fairly often in the early 80s. She demystified so many of my preconceived notions in cooking and her enthusiasm and love of all things food served as great encouragement.

Where is your favorite place to eat?
A good sushi or seafood restaurant.

What is your favorite restaurant?
Takenoko’s Sushi in Hilo, is in my opinion the best sushi restaurant anywhere. We’re lucky if we can get reservations since the waiting list is so long, but it is well worth the waiting. I also enjoy dropping by Aloha Bayfront Café in Hilo for lunch. The food is always fresh, delicious, and beautifully presented, the staff is friendly, and you’re never rushed to vacate the table.

Do you have any tattoos? And if so, how many are of food?
No tattoos. My mother would have killed me!

Recipe: Salade Niçoise with fresh ‘ahi

i8tonite with Hawaiian Chef, Author, and Food Writer Sonia R. Martinez & Recipe for Salade Niçoise with fresh ‘ahi

One of my favorite simple and healthy meals to prepare at home when I can buy fresh ‘ahi (tuna) is my version of a Salade Niçoise.

Season to taste fresh ‘ahi (tuna), sear in avocado oil, serve on a bed of fresh spinach or Manoa lettuce, boiled potato wedges, hard-boiled eggs, tomatoes, sliced onions, a handful of lightly steamed haricot vert, and asparagus, dressed simply with Honey Wine Vinegar to which I had added a vanilla bean.

 

The End. Go Eat. 

All photos courtesy and copyright Sonia R. Martinez

i8tonite: A Spring Fava Bean Salad

Image result for Fava beans

The first time I had ever heard of fava beans was by Anthony Hopkins playing Hannibal Lecter in “Silence of the Lambs” (1991). Lecter, as serial killers go, was immensely smart and sophisticated. (To Clarice Starling: “A census taker once tried to test me. I ate his liver with some fava beans and a nice Chianti”.) I was 25 years old when the movie came out. By this time, working in New York City restaurants, I had already had Chianti, an Italian wine varietal, many times over. I hate liver…especially after this movie but fava beans. Wow! They sounded cultured and classy especially spoken by Mr. Hopkins though it was supposed to be in that cinematic moment, a flash of Lecter’s murderous pedigree, cannibalism and insanity.

Simply put, in that singular utterance, fava beans, became one of the most sought after edibles; although they are not easy to get around to eating. Before getting to the cooking of the bean itself, there are two coatings, a pod and then a shell around the bean which needs to be removed. Honestly, fava beans are a lot of work; shelling and then popping them out of the second casing? No, thanks.  Having once tried to cook them, I decided that I’m going to only eat them in a restaurant or when I can find them frozen. Needless to say, on the West Coast, they are not easily found in restaurants, the farmer’s markets or the frozen food section. Therefore, I don’t eat them often unless on the East Coast or in Europe.

Image result for Fava beans

However, on one of my many shopping excursions, I recently discovered that Melissa’s , the Southern California produce company, has done the hard part. They are packing fava beans that have been cleaned, peeled and steamed the beans in one easy to use package.  Melissa’s also produces ready-to-eat beets, carrots and other

That raises the question: What do fava beans taste like? Once cooked they have a slightly buttery and earthy flavor to them. By earthy, meaning like a vegetable, slightly bitter but with a palatable smoothness not unlike a giant white bean. You can puree favas into a dip much like hummus, using tahini, garlic, and lemon. Or, add the puree to a homemade aioli and it gives the spread a deeper flavor. In Hugh Acheson’s “The Broad Fork” (Clarkson Potter), he takes the fava bean mixing it with mint, arugula, salami and parmesan. Steeped in a profile of Mediterranean flavors, the fava beans combined with the other ingredients, crafts a sublime salad full of spring textures and saltiness. If you can find Melissa’s Fava Beans in the local vegetable section of your grocery, I highly recommend making this salad for an al fresco meal or BBQ….just don’t forget the Chianti.

Fava Bean Salad

Fava Bean Salad with Mint, Garlic, Arugula and Salami

Sea Salt

1 Pound of fava beans in their pods (Or buy Melissa’s)

I head of fresh spring garlic, broken into cloves and peeled

1 pound of arugula

½ cup of mint, leaves shredded by hand.

2 tablespoons of olive oil

1 teaspoon grated lemon zest

1 teaspoon freshly sqeezed lemon juice.

¼ pound of salami, chopped and diced

½ cup shaved Parmigiano- Reggiano

  1. Create an ice water bath. (Ice cubes, water in a bowl.) On the stove, get a large pot of water to boiling and seasoned well with salt.
  2. Remove the fava beans from their large pods. Add the fava beans to the boiling water and blanch for 1 minute. Drain the favas and put them into the ice water bath. Discard the outer skins. (Or Melissa’s Fava Beans).
  3. In a small saucepan, cover the garlic cloves with water and bring it to a boil. Season the water with ½ teaspoon of salt, turn and heat down and simmer for about 10 minutes. (GREAT TIP: This process removes the heat of the garlic, leaving the clove gently sweet.)
  4. To serve the salad, in a large bowl add olive oil, lemon zest and lemon. Mix well. Add the favas, garlic, arugula and mint. Season with salt and arrange on a plate. Sprinkle with chopped and diced salami and shaved Parmigiano- Reggiano

Farmers Market Haul and Lulu’s Gardening Class

Let’s begin with lovely Lulu’s gardening class before we get to Farmers Market Haul.

Lulu's Gardening Class

Shelley, Lauren, one of Lulu’s co-workers and Lauren’s husband, Chris, along with me, were students in Lulu’s backyard for her first-ever gardening class. Lu has been gardening since she was a child back in her homestate of Pennsylvania. It was always one of her aspirations to create an edible garden where she could cook and share her plantings. Since she purchased her home over 8 years ago in the PicFair District of Los Angeles, she has fashioned a dozen raised beds where many varieties of home-grown edibles have ripened to seasonal perfection. Being an urban/surburban kid and thinking for many years that vegetables came hidden in a supermarket’s underbelly, I’m massively awestruck by her cultivation of cantalopes and watermelons…. along with being supplied gifts from her seasonal harvests which have included lettuces (romaine, red leaf, and green leaf), tomatoes (some which she has used for canning and I used for sauces), cucumbers, artichokes, eggplant, basil, spaghetti squash, raspberries, blueberries, lemons, limes….and on and on. In each one of the approximate 2 1/2 feet by 6 feet areas, the soil has been tilled, rested and loved to reap some of the most deliciously edible gems I’ve had. There is nothing like direct farm to table to do a body good.

In this class, Lu’s immense knowledge was demonstrated when she dug up her compost turning out a dark, rich and thoroughly alive concoction with do-gooding worms (pictured). The class was a fully active hour and a half experience. For this city slicker, it still shows the difficulties of being a 21st century farmer. Farming is an arduous task. It’s about the right amount of water, sun and nutrients but I can absolutely see it’s rewards for the grower as I was rewarded cuttings from Lulu’s hardwork such as baby kale, zucchini, squash blossoms, and fresh mint.

Lulu's Compost

All of this, on this Memorial Day weekend, brings me to Farmers Market Haul. Today, it was tiny Japanese bell peppers (Yakatori Farms), purple baby artichokes (SunCoast Farms), beautiful frisee, mizuna and baby chard (Windsor Farms), green Zebra Rita’s and baby spinach (McGrath Family Farms), small sweet Maui onions for grilling (Can’t remember the farm…), and rosemary (ABC Rhubarb).

Farmers Market Haul_5_26

(It was a small shopping excursion as I had the vegetables Lulu gave me from the class.)

I love the Hollywood Farmers Market. A weekly Sunday ritual like heading to church without the pie bake off at the end. It’s reminiscent of NYC’s Union Square Market. I prefer HFM before 11:00am, before my shins are black and blue from the strollers, wagons and pushcarts but still appreciate that families bring their kids to learn about food and its production. I love the urbanity of it: hipsters with their multiple canvas bags; the mid-thirty parents, who gave their nanny the day off, and are clutching too many children and too many vegetables; the single women holding onto lattes and the bottom of their maxi-dresses; the married gay men, leering over organic zucchini and the street musicians giving the market it’s soundtrack.
There’s no competition between farmers. One of the farmers didn’t have Bloomfield spinach, a fave lovely lettuce, and pointed me to another canvas stall ala “Miracle on 34th Street”/Macy’s vs. Gimble’s sort of way. I feel like this is the way life should be, simple, uncomplicated, free of CNN’s ticker tape, which is located around the corner.

One of the great things at HFM, I get to learn about my food and ask questions of the individual purveyors. I get to know them, they know me. They become a constant. I like that. It’s a small village atmosphere in a metropolitan city. The market is there to serve and keep me, in my mind, safe…that’s why I go. Its one of the few times in my week…when out of my car and out of my apartment… I feel sheltered and we are there to buy nourishment and feel nourished.

And…no matter what I think of war or our politicians, it’s people whom I’ve known such as the farmers who had many children go to war, who help feed the young men and women who have served our country….to both, I salute you.

….at David’s: Rubbed Pork Chops and Grilled Radicchio

May is National Salad Month, which to my less than haute cuisine mind (I grew up on canned beans and Hamburger Helper) means salads of lettuces and maybe another variety of vegetable tossed with a dairy dressing (mix in a little packet of dried herbs from a non-existant Ranch).

As I grew up and became a little more traveled and experienced chefs from around the world, I became intrigued by what salad meant to them. It could be cold noodles with fish, oranges mixed with radishes or slightly grilling a lettuce.

At David’s this week, we paired up his delicious Rubbed Pork Chops (rosemary, fennel, oregano and Mexican chili) with a Grilled Radicchio and a salad of Albion Strawberries with Mustard Frills and Arugula.

Herb Rubbed Pork Chops, Grilled Radicchio and Mustard Frills, Arugula and Starwberry Salad.
Herb Rubbed Pork Chops, Grilled Radicchio and Mustard Frills, Arugula and Starwberry Salad.

As the warmer weather continues, everything will get grilled. Another favorite is Grilled Cesar Salad with Homemade Croutons. I also love grilling fruit and mixing them in with lettuces.

Grilled Peach Salad with Blueberries, Manchego, and Spinach
Grilled Peach Salad with Blueberries, Manchego, and Spinach

For Grilled Radicchio, you need:
1 or 2 small heads of Radicchio
Olive oil for brushing
Salt and Pepper

Simplicity:
1. Halve the heads.
2. Brush the cut side with olive oil. Place on grill. Close grill lid for about 5 to 10 minutes.
3. Look for grill marks, if there, remove.
4. Should be slightly wilted.

Let’s finish this up:
Place cut and grill marked side up. Salt and pepper. Serve up!