Executive Chef Steve Walls of Apple Farm Restaurant is one of the most talented and creative chefs of authentic American and California cuisine.  For the harvest season, he has created a great fall dish to share with me. It’s a grilled pork loin chop with apple, fennel and bacon chutney. The Apple Farm Restaurant is [...]
Archive for the ‘Recipes’ Category
Executive Chef Steve Walls of Apple Farm Restaurant: Grilled Pork Loin Chop
October 11th, 2011 
Georgina 
Posted in Features, Food and Wine, Recipes, Restaurants 
Tags: American Cuisine, Apple Farm Restaurant, California Cuisine, Chef Steve Walls, San Luis Obispo Restaurant 
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Mexican Cocoa Muffins
August 27th, 2011 Georgina Being born and raised in Los Angeles, Mexican culture has had a strong impact on my life and a huge influence in my creations.  Many of my friends were first generation Mexican American; I’ve made tamales and tortillas with their mothers and grandmothers; tried to dance quebraditas unsuccessfully; and  took quite a few tequila shots.
Posted in Features, Recipes Tags: Chocolate Muffin recipe, Mexican Cocoa, Mexican travel, Vincente Fernandez Comments Off
Providence’s Maple Muffins (with little editing by her mother)
August 21st, 2011 Georgina With all the traveling I do going to California Food and Wine festivals, just being home on the weekends is a luxury. My eldest daughter Providence has taken quite an interest in baking and one of her favorite pastries is a Starbuck’s pecan maple scone. Â Using a basic muffin recipe, she (with a little help [...]
Panzanella Made with Whole Foods Market Cibatta
August 7th, 2011 Georgina Panzanella with Whole Foods Market Cibatta: Every Friday, I purchase the Cibatta two-loaf pack from Whole Foods Market for only $3.99. First, on Friday night, the fresh cibatta is accompanied by a good glass of wine, a saucer of olive oil and grated Parmaggiano Reggiano and a plate of olives, almonds, figs and cherries while seated [...]
Posted in Features, Food and Wine, Market Report, Recipes Tags: Chiffonade, Cibatta, Culinary term, Panzanella Recipe, Whole Foods Market Blog by LaVitaFresca.com Comments Off
LaVitaFresca at Whole Foods Market: Marshmallows
August 3rd, 2011 Georgina Today, I want talk about marshmallows. Marshmallows are usually spongy, plastic cylinders that our kids beg us to buy. Most jet-puffed marshmallows would, much like a Twinkie or cockroach, survive a nuclear holocaust. I happen to love marshmallows but find most quite repulsive.
Meyer Lemon Lemonade with a Mediterranean Twist
July 13th, 2011 Georgina I moved into this little house ten years ago — it was early July 2000. It’s a tiny, sweet dwelling on a small lot in the LA Strip built in 1946 with many old fruit trees. The backyard is beautiful and I’ve made sure that every inch of it is used to grow or support [...]
Posted in Features, Food and Wine, Market Report, Recipes Tags: Dayna's Mediterranean Foods, Lemonade Recipes, Meyer Lemon Comments Off
California Farmers Market Lime Pie
April 26th, 2011 Georgina I went to the Torrance Certified California Farmer’s Market on Saturday. The colors of California’s Spring bounty were breathtaking. The sweet carrots were in a rainbow of colors: purple, orange, yellow and white. The daikon radishes were bursting out of their opalescent skins just ready to be sliced up, salted and accompanied by an ice [...]
Posted in Events, Features, Food and Wine, Market Report, Recipes Tags: Apples, Carrots, Certified Farmers Market, Citrus, Firestone Brewery, Lime Pie Recipe, Torrance Comments Off
Margerum M5 Risotto Recipe
April 1st, 2011 Georgina Earlier this year, I attended the Margerum Wine Company Open House. One of the highlights of the day was indulging in the fragrant, colorful, flavorful and priceless M5 Risotto. Since it was an improvised dish, I made my family recipe for Risotto and replaced half the broth with a bottle of Margerum M5.
Posted in Events, Features, Recipes Tags: Doug Margerum, M5, Margerum Wine Company, Risotto Recipe Comments OffLinda Steidel’s Recipe: Irish Soda Bread
March 16th, 2011 Georgina In the early 19th century, ovens were a luxury in Ireland. Bread was cooked over a fire in a cast iron pot.  The wheat grown in Ireland is a soft wheat, soda and buttermilk were  used because they were more effective than yeast to make a tender, plump loaf of bread.
Posted in Features, Food and Wine, Recipes Tags: Irish Soda Bread Recipe, Linda Steidel, Saint Patrick's Day Recipes Comments OffLinda Steidel’s Recipe: Pearl Couscous Salad
March 7th, 2011 Georgina For those of you not familiar with Pearl Couscous, it is not the same as the North African Couscous made from tiny granules of semolina wheat that usually accompanies the many stews from the region. Pearl Couscous, which is commonly called Israeli Couscous or Pitim, is a baked pasta made from wheat and shaped into [...]
Posted in Features, Food and Wine, Recipes Tags: Israeli Couscous, Linda Steidel, Pearl Couscous, salad recipe, Williams-Sonoma Comments Off
