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Foodie Round-Up: From Cheese to Nuts and Back Again

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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.

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-- 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.

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Serves 4, as a first course.