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Foodie Round-up: Craft LA! Osteria Mozza! FRENZY!
- Do you think Jamie Oliver is cute? We do. We also think he's a great cook. Check out this clip featuring his Lamb Curry Song. Curry looks great, the singing? Not so much.
- EaterLA has worked itself into a frenzy over two new celeb chef restaurants: here's their first peeks into Craft LA and Osteria Mozza. So far Craft is winning the war of the reservation line.
- Jonathan Gold loves The Delicious Life! And so do we.
- The LA Times reviews two new cookbooks that will have you whipping up authentic regional Indian cuisine in your very own home - the article includes some yummy recipes for fish curry and lean Indian-spiced burgers.
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- The House Agricultural Committee is meeting to discuss the Farm Bill this week: head over to HealthyFarmBill.org to inform your representative that you want increased access to healthy local foods.
- Want some Butterbeer to go with your Bertie Bott's Every Flavor Beans? Check out MuggleNet for all your Harry Potter recipe needs. The butterbeer concoction looks good, but we'd add whiskey. Lots of whiskey.
- Applebee's ranks somewhere below Chili's but just above Denny's on the scale of Crap Chain Casual Dining: now the IHOP Corp. has bought Applebee's and plans to "own less, franchise more." Sounds like a one-way ticket to Grossville to us! Via LAT.
- Have you tried the $20 Farmer's Market Challenge yet? LAist visited the Studio City Farmer's Market again this weekend and bought some lovely little potatoes and fresh basil. A quick and delicious potato salad recipe after the jump.
Potato Salad with Basil Oil
1 cup packed basil leaves plus 3 T. thinly sliced fresh basil
½ c. plus 2 T. extra virgin olive oil
2 ½ T. unseasoned rice vinegar
2 T. Dijon mustard
½ cup chopped red onion
2 lbs. Yukon gold potatoes
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Blanch basil leaves in boiling water for 1 minutes; drain. Run under cold water, drain and squeeze out any excess water. Transfer to food processor. Add ½ c. oil; process until basil is very finely chopped. Transfer to bowl and season with salt.
Whisk vinegar and mustard together and gradually whisk in remaining 2 T. olive oil. Stir in red onion and 3 T. thinly sliced basil. Season to taste with salt and pepper
Cover potatoes with water and bring to a boil; reduce heat to medium and simmer until tender about 17 minutes. Drain and let stand until just cool enough to handle. Cut into cubes and place in a large bowl. Drizzle dressing over warm potatoes and toss gently to coat. Pour basil oil over salad; toss gently to coat. Serve at room temperature or warm.
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