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-- U.S. agricultural exports to China have increased to nearly $6.7 billion this year thanks to a sudden rise in demand for California produce, especially fruit and nuts.
-- The NY Times also points us to 101 simple summer meals that can be readied in ten minutes or less. Anybody else have quick recipes to share?
-- And speaking of U.S. Agriculture: the House Ag Committee has put together its Farm Bill, set to pass by the end of the month. It looks to be a whopping disappointment already.
-- Can you give up your water bottles? Serious Eats talks about the sudden rage for using tap water in restaurants all over the country. LAist recommends buying a good filter and cultivating a taste for the tap.
-- Today's LA Times food section is a special all-wine issue; check out how to make these beautiful and elegant white wine gelee garnishes for your next dinner party.
-- EaterLA interviews Hung Huynh, the contestant we love to hate on Top Chef. Basically, they ask him why he's such an asshole in about thirty different ways. Awesome!
-- So you probably know all about the cheese shop in Silver Lake, but did you know there's also a great artisanal cheese gallery in Studio City? LA Foodblogging reports.
-- This week's recipe recommendation comes from MaiaPapaya, who prepared this amazing-looking burrata and fennel-endive-celery salad. Food porn-errific!!! Full recipe below the jump.
Photo by Pgookii via flickr.
Burrata Cheese with Shaved Endive Salad
2 heads of Belgian endive
2 celery stalks plus 1 cup pale green and yellow inner celery leaves (from about 1 large bunch)
1 fresh fennel bulb, trimmed
4 tablespoons Tuscan-style extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 4-ounce rounds burrata cheese, or substitute fresh mozzarella
Freshly ground black pepper
Using mandolin or V-slicer or large sharp knife, very thinly slice endive, celery stalks, and fennel bulb crosswise. Combine sliced vegetables and celery leaves in medium bowl. Add 3 tablespoons oil and lemon juice and toss to coat. Season salad with salt and ground black pepper.
Cut each burrata cheese round into 6 wedges or pieces. Divide salad among plates. Top each with 3 cheese wedges. Drizzle 1 tablespoon oil over cheese; sprinkle with ground black pepper.
Serves 4, as a first course.
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The "all white wine" Food section in today's Times is the highlight of my day.
Nice shot of Silver Lake Wine, btw!
Hey did you know that artisanal cheese store in Studio City is situated right next to a marijuana dispensary? High end munchies ftw!