New chef focuses menu on local ingredients at West Restaurant & Lounge

Food is something I can always get excited about. As a foodie, I find myself quite fortunate to live in Los Angeles. Nowhere else can I think of where cuisines from all parts of the world are so easily accessible. I can travel the globe on a culinary journey without leaving Los Angeles. (Photo courtesy of Hotel Angeleno)

Curing Raw Green Olives from the Farmers Market

ExperienceLA has promoted and provided a Los Angeles Farmers Market database since inception. Over the last three years, my wife and I have bought raw Manzanilla green olives from Paso Roble’s Scott Peacock, owner of Peacock Family Farms during the Fall months. Scott has been coming to the Sunday Hollywood Farmers Market since inception and can also be found at the Santa Barbara Saturday Farmers Market. The first year we bought one pound of raw olives, then the second year we bought 3 pounds, and then this past year we bought an entire flat of 27 pounds. We wanted to cure these olives without using lye and we looked at our curing/preserving cookbooks and checked out what was on the Internet.

The first year we started small and worked our way up to the larger quantities. Frankly, we were a bit intimated about doing this, and the purpose of this posting is to offer encouragement on home curing of raw green olives that you might find at your local farmers market beginning in October and later. Raw olives need to be cured, and are not ready until then. Otherwise, they are bitter, and the brining will leach out the bitterness. These curing recipes go back hundreds and even thousands of years. With no refrigeration, one needed methods to preserve food, and salt was always a favorite.

For our basic brining recipe, we settled on a recipe from Karen Solomon’s “Jam it, pickle it, cure it and other cooking projects” published by Ten Speed Press in 2009. When you go on the Internet, you can find recipes that even call for changing out the water on a daily basis without the use of salt. But here are the basics from Karen Solomon:

One cup of kosher salt to one gallon of cool water

Wash the olives and place a slit in each olive. This can be time consuming depending on how many olives you bought

Place olives in a glass container with a lid. Make sure the olives are completely submerged. One way to do this is to fill a small plastic bag with water which will push the olives below the water. Store in a cool dark place, check weekly, stir, and skim the scum from the top.

Olives will be ready to eat in 6 – 8 weeks but can keep curing for many more months. When you are ready to stop the curing, then change out the salt brine liquid by changing the kosher salt and water ratio to a half cup of kosher salt to one gallon of water and refrigerate. Once you have diluted the water, the curing process has stopped. So taste the olives, if they are still bitter, then keep curing.

This is the essence of the Karen Solomon recipe. Once the olives are ready to eat, they can be eaten as is or fancied up. But more on this later, as the following are some additional comments on curing based on our own experience.

When researching recipes on the Internet, we noted that some people had one changing out the brine on a weekly basis, while others might suggest a change of the brine every month. We noticed that the initial salt brine really accelerated the leaching of the bitterness in the initial week. In fact one time, we noticed that it had actually produced some bubbles. Karen Solomon did not have one changing out the brine liquid, but we changed it out every month or so. Olives being stored in a salt brine in a cool dark place can keep for six months or so.

Other Internet recipes had you smash the olives to speed up the curing process. We found that patience is the best virtue, as someone even suggested that we try pitting the olives to speed it up. Yes it did speed it up, but the flavor was not as full.

So since we had cured 27 pounds of olives, and we were not likely to consume or give them all away in six months, we did set aside 10 pounds for pressure canning so as to extend the shelf life and not require refrigeration. This process ends up cooking the olives to some degree and they are similar but much better than any canned green olives you might purchase at the store.

But the fun part is flavoring the cured olives after being removed from the curing liquid, and one can use your imagination to come up with your own variations. This year we did the following three different flavors all packing the cured olives in a quality virgin olive oil and then refrigeration. But don’t get alarmed when you see what happens to the olive oil while in the refrigerator. Just take it out, and once at room temperature looks like olive oil again.

So here are three of our recipes from this year, you can experiment with the amount of the flavorings as you put the cured green olives without the brine in quality olive oil using canning jars or plastic containers:

· Mix the cured green olives in olive oil with garlic, rosemary, a few chili peppers, and lemon peel version. Refrigerate making sure that the olives are covered with the olive oil.

· Mix the cured green olives in olive oil with a couple of teaspoons of liquid smoke for smoked olives. Refrigerate making sure that the olives are covered with the olive oil. Note I did try smoking the olives in a barbecue, but one needs to have it at a really low heat, otherwise the olives cook.

· Mix the cured green olives in olive oil with a a couple of tablespoons of herb de provence. Refrigerate making sure that the olives are covered with the olive oil.

Anyway, Scott Peacock and his helpers have been fascinated by what we have done with their Paso Robles green manzanilla olives. And for those who might want to learn more about olives, one can check out the Paso Robles Olive festival on August 20 or ride the Metro Gold Line into Pasadena to visit the Beyond the Olive store or ride the Metro Blue Line into Long Beach transferring to the Long Beach Transit Passport to Belmont Shore to visit We Olive that incidentally had its origin in Paso Robles .

Your Local Farmers Market - A Conversation with Craig Deihl from Cypress in Charleston

As Thanksgiving approaches, what better time to visit your local Farmers Market for your holiday feast and on ExperienceLA we try to have a complete list of farmers markets in LA County sorted by day. Always a special treat is the Wednesday Santa Monica Farmers Market which in past year's has opened early the Wednesday before Thanksgiving as a way to better manage the number of shoppers. You can spot the LA chefs with their helpers and wagons. Most are wearing their chef jacket, and here is a recent one of myself and Wolfgang Puck.

Watching chefs buy their produce and interact with the vendors has introduced me to several chefs and their restaurants in LA. Thus, whenever I travel, I check to see where and when is the local farmers market as a way of introducing me to the local food scene. And if you have cooking facilities where you are staying, it is especially fun to shop for locally based produce and poultry and figure out something to make from a rgional cook book. Thus, while in Charleston, I timed our arrival so that we could visit the Charleston Farmers Market which occurs on Saturday in Marion Square. The day we selected was one that featured prominent local chefs demonstrating their use of locally procured ingredients, and thus we met Craig Deihl, executive chef of Cypress Restaurant in Charleston as he prepared three locally inspired dishes, including produce provided by Lee Burbage from Joseph Fields farm.

After seeing the cooking demo, we got onto Open Table and made a reservation for Cypress for Monday night while in town for the Blackbaud non-profit conference. While walking down Bay Street to Cypress, we passed a must visit Charleston foodie destination, Charleston Cooks! Maverick Kitchen store, where you can pick up some regional cooking souvenirs. Cypress restaurant is a great example of blending the old with the new in this adaptive reuse of a building where a stunning interior decor is set-off by the exposed brick. A visit to Cypress is an opportunity to enjoy Low Country cooking exemplified with locally sourced ingredients. Figuring out what to eat was simplfied from the choices offered on a three course menu for $38 and the portions were larger than expected. At the Charleston Farmers Market, we had watched Craig Deihl prepare his signature dish candied bacon which would be on pulitzer prize food critic Jonathan Gold's radar if he was reporting from Charleston.

The other first course we had was Craig's charcutterie plate, all made in-house, which ranks among the best we have had of this new wave of restaurant prepared charcutterie. On the plate was bresola, lamb bacon, head cheese, and mortadella. After dinner, Chef Diehl stopped by our table to chat and we talked about what it takes to prepare cured meats in this fashion. It brought to mind Novella Carpenter's story of dumpster diving in West Berkeley on Fourth Street to feed her two pigs as discussed in her Farm City: Education of an Urban Farmer book and presented at the LA Central Library Aloud series. But here at Cypress in Charleston, no need to dumpster dive, as Craig has a partnership with a boutique pig producer to provide food waste to feed his future pigs for his charcutterie. This venture has proven so successful, that he has now launched a charcutterie CSA for those who want a steady supply of Craig Deihl's cured meats. The first production run sold out.

Since I am on the road, the pictures that I have been uploading to flickr have been from my Motorola Droid phone which look quite good for a mobile phone, as you can see from the Frozen Souffle S'more dessert from Cypress above. Soon you will find my various picture sets, including what we at at Cypress, from this Charleston, South Carolina trip on my ExperienceLA flickr account along with a Charleston Farmers Market set among my flickr collection of farmers markets.

Turkeys Galore

"Heritage Turkeys", Submitted by ExperienceLA
Deep fried turkey, turducken, upside down turkey... so many ways to prepare them. Delish.

Just wanted to wish everyone an early Happy Thanksgiving! Don't forget to check out your local farmers markets for your last minute Thanksgiving meal purchases, as well as our latest newsletter for great giveaways (Wooden Classic, Enter Shikari Debut)!

Cheers and Happy Eating!
-ExperienceLA Staff

Farmers Markets in Los Angeles

One of the best things about ExperienceLA.com is the extensive Los Angeles Farmers Markets listings! Fresh fruits, vegetables, cheeses, and other delicious delectables are often alongside tables full of handmade arts and crafts while live musical entertainment plays. Some even have events for the kids! Metro recently added some great info on a recent press release on some suggested places to go and how to 'Go Metro' to get there.


Markets Along the Metro Gold Line:

• Old L.A.'s Farmers Market, Tuesdays, 3 p.m. to 7 p.m., Avenue 57 and Marmion Way, Highland Park station
• South Pasadena Farmers' Market, Thursdays, 4 p.m. to 8 p.m., Meridian Avenue and Mission Street, Mission station
• L.A. Chinatown Farmers' Market, Thursdays, 4 p.m. to 8 p.m., 727 N. Hill between Alpine and Ord, Chinatown station
• Pasadena Victory Park Certified Farmers' Market (access from Metro Gold Line with connecting Pasadena ARTS shuttle bus service), Saturdays, 8:30 a.m. to 12:30 p.m., North Sierra Madre Boulevard and Paloma Street, Sierra Madre Villa station
• Pasadena Villa Park Certified Farmers' Market (access from Metro Gold Line with connecting Pasadena ARTS shuttle bus service), Tuesdays, 8:30 a.m. to 12:30 p.m., East Villa Street and North Garfield Avenue, either Lake Avenue station or Memorial Park station

Markets Along the Metro Red Line:

• L.A. Seventh and Figueroa Farmers' Market, Thursdays, Fridays and Saturdays, 10 a.m. to 4 p.m., 7th and Figueroa streets, 7th Street/Metro Center station (also accessible from Metro Blue Line)
• Hollywood Farmers' Market, Sundays, 8 a.m. to 1 pm., Ivar and Selma Avenue, Hollywood/Vine station

Markets Along the Metro Blue Line:

• L.A. Seventh and Figueroa Farmers' Market, Thursdays, Fridays and Saturdays, 10 a.m. to 4 p.m., 7th and Figueroa streets, 7th Street/Metro Center station (also accessible from Metro Red Line)
• Long Beach Downtown Certified Farmers' Market, Fridays, 10 a.m. to 4 p.m., 5th Street and the Promenade, 5th Street station

For more information on these and other LA Farmers Markets and to use our Metro Trip Planner to get there, visit ExperienceLA.com Farmers Markets.

-ExperienceLA Staff