Comfort Foods and Indulgences

max_325d002.jpg I live in a great neighborhood. Westfield Century City Mall and Westwood Village are both walking distance. Walgreen’s and Coffee Bean and Tealeaf are too.  There’s even a stellar newsstand adjacent to Coffee Bean and Tea Leaf. That being said I could count the times I’ve actually walked there on both hands and I’ve lived there for 27 years.  Ahem.

The thing is, when it’s a neighborhood business, you’re liable to stumble upon it and think you discovered it. But no, I just happened to live up the street from the best caviar store in town.

The Bel Air Caviar Merchant’s storefront looks more like a Psychic Reading parlor than the premier caviar supplier for the Westside. I’d say it’s a well kept secret, but its really not.  People stake out their orders and wait patiently on folded chairs in a makeshift lobby. Business is done behind a screen.

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KATE QUEEN OF LEMON MERINGUEDay 29 of 31 Days Of Pie is Lemon Meringue Pie from Kate McDermott, Art Of The Pie

I refused to let our 31 Days Of Pie go by without one Lemon Meringue. Of course, it’s not just any Lemon Meringue, but a Lemon Meringue from Kate McDermott’s grandmother Geeg. It’s a perfectly balanced pie which earned her the title The Queen Of Lemon Meringue. It’s certainly majestic and for me I’ll never need any other recipe for a lemon meringue. Thank you so much Kate for being you! And to Geeg, too!

Lemon Meringue Pie from Kate McDermott, Art Of The Pie

Ingredients
1 pre-baked single pie crust

For the Filling

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marmalade.onion_.sm_.jpgGrowing up, we spent the month of August at a tennis resort near La Jolla, California. For me, it was like going to camp each year. The same families came back year after year and our days were filled with lots of tennis, stealing golf carts, movie night, and lunch at the “club house”. As a young child, sitting in the club house with my friends, drinking my “Tab” with lemon and ordering my own lunch was a huge treat.

I always ordered the same thing; grilled ham and swiss cheese on pumpernickel bread with a side of cabbage salad. It was grilled perfectly and all year long I would crave this sandwich. I did attempt to make it at home and although it was good, there was nothing better than eating it on the deck of the club house, looking down on center court – watching all the greats play.

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ami louis potatoesI just can’t forget the truffle pasta we enjoyed at the American Embassy residence in Rome accompanied by homemade Limoncello served by Ambassador John Phillips himself. We walked the catacombs under the Embassy to get to the wine cellar where just the three of us including my husband Mike ate the best Limoncello and pasta in the world. It was simple with butter and truffle, just pure food magic.
Our best meal in Paris was at L’Amis Louis. Their fois gras, escargot and scallops are always crazy good…but the potatoes and garlic with butter and fries can't be beat…and this new place, also in Paris, served us the tiny best appetizer in world of mushrooms, figs, cheese and proscuitto.
  Irena Medavoy

The best thing I ate last year was on Thursday, December 24th at E. Baldi in Beverly Hills - Chef Edoardo makes an amazing antipasti of Deep fried Shiitake Mushrooms with sea salt & truffled pecorino cheese ... What a taste treat!!!
  Wendy Howard Goldberg

The best thing I ate last year was a chicken schnitzel sandwich at Falafel Hakosem on King George Street in Tel Aviv, an hour before going to dinner at my grandmother's house. Never go to my grandmother's house hungry. 
  Anna Harari

biscuitsHot fluffy biscuits right out of the oven from Good Enough to Eat on Columbus Avenue in New York City.  I had many delicious foods in 2015 but seemed to only crave, and adore, those biscuits with their luscious strawberry butter. Mmmmm. Is it morning yet?
  Diane Sokolow

Last May, when my wife and I vacationed in Anguila, I ate a nectarine that I can taste to this very day. New Year's resolution - the moment that taste disappears, we'll head back to Anguila for another nectarine.
   Alan Zweibel 

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grilledcheesemadrasWhenever I'm in Hayes Valley around lunchtime, I'm always tempted to stop by Arlequin for a toasted cheddar, pear and bacon sandwich. The bread is crispy and crunchy, the cheese oozes and the sweetness of the pear is offset by the smoky saltiness of the bacon. Taking that sandwich as inspiration I decided to add mustard to my version. I was sure the warm spices including cinnamon, clove and cayenne in the mustard would really be delicious with the pear but I didn't want the intensity of bacon for this sandwich. After experimenting a bit, the combination I settled on was smoked turkey, white cheddar and pear. Smoked turkey is a good sandwich choice, it adds some heft and lean protein, and is healthier than ham or bacon.

One trick to getting this sandwich is right is to layer the ingredients just so. Start with a mustard slathered slice of bread and top it with cheese. The cheese and the mustard will kind of melt together. Put the smoked turkey in the middle and on the top put the pear. By grilling or toasting the sandwich on both sides in a pan you get a warmed through pear and gooey cheese that holds the turkey firmly in the middle. Make sure the cheese has melted before taking it off the heat. The last key is to let the sandwich sit for a few minutes before slicing, if you can!

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