Retro Recipes and Traditional Fare

I felt my big toe push a hole through my fishnet stockings as I stepped on the gas and drove south on Fairfax. I nibbled on the broken corner of my dark red thumb nail and made a right turn onto Pico Boulevard.  I thought about lighting a cigarette to calm myself but didn’t.

I was driving to see “Vertigo Road”, a band that my recently ex-fiance and I knew quite well and my social fears were getting the best of me.  They were playing at a bar with one of those anti-esoteric names I can’t remember exactly, like “The Place”, or “The Gig”, or “The Thing”. 

It was an unseasonably cool night for Los Angeles in early September so, when the closest parking space I found was 8 blocks from the bar, I knew I wouldn’t mind walking.  I flipped down the mirrored visor to check my lipstick and stared at my reflection for a moment.  I hadn’t seen many of these people since the break up and I knew they would search my face and demeanor for clues as to how I was doing.  I wanted to look amazing.  I wanted to seem like I had it all figured out.  I knew that was going to take some effort.  I applied more lipstick.

When I turned off my Honda, it suddenly sounded like I had parked in a war zone.  Sirens screamed and glass shattered.  I was overtaken by the smell in the air.  It was luscious and earthy and charred.  I shut my eyes and gulped the aroma down for a moment and then walked quickly toward the commotion on Pico.  It was a fire.  A big one.  And as mesmerizing as the flames were, nothing could compare to the smell.

I'm channeling cookout weather! If I continue to make side dishes perfect for a weekend barbecue, maybe mother nature will play along. While we have had a few scattered 80-degree days, the rain and clouds keep inserting themselves into the mix. Let's face it, the weather in the Pacific Northwest is really not summer-like until July, but I can always hope and continue to eat like the season has arrived.

Anyway, let's talk about horseradish. Do you love it or hate it? I know I dislike when horseradish is so overwhelming that my nose starts to run. It can really be overpowering. So, don't worry, this salad is not like that. The horseradish is more of a background flavor. You will know it's there but it will not assault you.

In fact this salad has so many lovely flavors to celebrate. I absolutely love the way it turned out. I couldn't help but add some fresh oregano from the garden. Fresh herbs make a regular salad "pop" when it comes to taste. This salad will easily accompany many of your summer favorite grilled foods. Think of serving it on the side with bbq chicken, juicy burgers or thick pork chops. Wow, I'm getting hungry just mentioning all of those things.

Time to make another batch!!

Now that cooler temperatures are upon us, even here in California, it’s time for some hearty soup and stews. Hungarian Beef Goulash is a common Eastern European stew created using three basic ingredients: equal parts beef and onions, and a healthy dose of paprika.

It’s often served with spaetzle, noodles, rice or potatoes and is guaranteed to keep you warm on the chilliest of days. Since paprika is a key ingredient, it’s important to use the best you can find.

The Spice House is a great family owned business that offes the highest quality, hand-selected and hand-prepared spices and herbs. The stores are located in the Midwest (I've been to the store in Chicago, it's great!), but online ordering from their website is a breeze – and it’s worth the trouble for their signature Hungarian Sweet Paprika. Check out all of their spices here.

Cool as a cucumber…and on the hottest of summer days, a refreshing and cool treat is hard to pass up. Thinly sliced, set on ice, and seasoned with a dash of basil, salt, and pepper, this easy breezy salad is sure to be a hit at your table…it is at this Farmer’s table!

With summer in full swing, produce is bountiful and delicious, and sometimes, the best way to enjoy the bounty is through a simple yet very elegant salad. Shallots or Vidalias make for lovely complements to this dish and a bath of white balsamic vinegar is the perfect dressing. I sweeten the vinegar with “just a spoonful of sugar” and this step actually adds a depth of flavor and volume as well, contrasting the bitter, salty, and tangy of the onions, cucumbers, and vinegar. If you love onions, go with Vidalias…if you like onions, stick with shallots for a milder flavor – it’s a winner either way. A few leaves of basil, shredded or julienned add that marvelous dose of flavor that only fresh garden herbs can…the small leaves of African Blue basil are tres magnifique yet any good basil will do!

This strikingly beautiful dish has a special place in my heart, for it is one of the first things I ever learned how to prepare. The soft green and cool white of the cucumbers, their opalescence of sorts, the ice chips, the crisp onions and sharp vinegar made for a sensual dish – engaging sight, smell, taste, and touch.