COOKING FOR LOVE

I had the privilege of attending the “Savor the Season” 2010 event on Sunday commemorating Domestic Violence Awareness Month, hosted by “Break the Cycle”, a national organization working to end teen dating violence. Their motto ‘Cooking for Love’ is absolutely wonderful. Cooking and sharing a meal is, in my opinion, one of the best ways the show love and to strengthen people, families and communities. A German proverb says “Liebe geht durch den Magen” - the way to a man’s heart is through his stomach. How true! The event featured Los Angeles chefs, among them Stefan Richter (Stefan’s at L.A. Farm), Susan Feniger (STREET), Gloria Felix (Reservoir), Paul Rosenbluh (Firefly Bistro) and Todd Barrie (Upstairs2), who served a couple tapas-style dishes at individual stands. I skipped the word “top” before Los Angeles chefs, as the invitation stated. Yes, I am going to be bitchy again. Even though is was fun to roam through the fair-like event, taste a little here and a little there, the dishes served were mostly disappointing. I didn’t feel the passion and love that ‘Cooking for Love’ promised. Rather, I was confronted with blandness, soullessness and little mastery. I am concerned that many Angelenos actually think that chefs like Susan Feniger and Stefan Richter are “top”. Truth is, they would never stand the test if they competed with top chefs in New York, San Francisco or Chicago, and they would utterly fail on an international level. Los Angeles, if you have any intention of becoming a serious food city, you will have to raise the bar and become more demanding. 

APPLE DREAM

 

I just read Kevin West's post on his wonderful home canning blog "Saving the Season" about his road trip to the apple-growing community Oak Glen in the San Bernardino Mountains. His bountiful apple harvest brought back memories of the "Crème aux Pommes" - a dessert made with apples - my mom would make. I loved this light, fruity dessert so much that I would eat the whole bowl that was intended to feed our family of four all by myself. Needless to say that they were not amused...Here's the recipe!

2 pounds aromatic apples

1/2 cup water

3 tablespoons sugar

2 eggs

1/2 vanilla bean

1 teaspoon confectioner’s sugar

1 teaspoon corn starch

zest of one lemon

Peel, core and slice apples approximately 1/4 “ thick. Toss apples in a pan add water and sugar. Cook until tender. Drain water. Purée apples with mixer. Add some drops of lemon juice to prevent browning.

Separate eggs. Put egg whites aside.

Put egg yolks in a bowl. Slice the vanilla bean open and scratch out the seeds (you can use vanilla extract if you prefer), add to egg yolks together with confectioner’s sugar, corn starch, lemon zest and whisk everything together until the egg yolks are frothy. 

Incorporate egg yolk mix to puréed apples.

Beat the egg withes until they form peaks, and carefully add beaten egg whites to the apple mix. Volià!

Now you can serve the “Crème aux Pommes” in cups or glasses and add a dollop of whipped cream.