King Crab

We planned an ambitious birthday dinner at the Downtown Water Grill. It included a giant king crab. This was going to be an epic meal!

And it was! We were not disappointed by the quality of the food or service. The king crab after being presented to us alive on a platter then disappeared back to the kitchen to be cooked. It reappeared 45 minutes later a very different color. We all - that's 6 adults- dug in and took a large claw. I took my claw and started work on it. It was a substantial claw and held a lot of meat. This was my first time eating a king crab and I was surprised and delighted when substantial lumps of crab fell into my melted butter dish! There was no doubt that this was a luxury dish and savoring large mouthfuls of sweet flesh at a time was a true gourmet experience. I discovered how the excellent mashed potatoes complemented the buttery, rich crab. I continued eating and enjoyed every bite. Before the meal we had been wondering whether we might have extra crab to take home. Not a chance! In a very short time the crab legs had all disappeared.

Empty shells were checked for one last morsel and afterwards one laid down one's fork, pulled of the protective bib and sighed a deep sigh of contentment.That certainly was a meal. For dessert I had one of the restaurants best dishes: bread pudding with caramel sauce and ice cream. The salted caramel was a great contrast and a satisfying end to the meal. We drank very good quality champagne with all this great food and gave thanks!

The wonderful Mangalitsa pig!

I was lucky enough to be offered, a few years ago, the opportiunity to sell Mangalitsa pigs. They came from Suisun Valley Farm in Fairfield Ca. We travelled up california to a town called Orland to pick them up. My friend Chris rode shotgun. We had been told these pigs were large but that didn't prepare us for the huge wall of flesh that confronted me at the slaughterhouse. Each side of pork was a good 150 lbs. The fat was a three or four inch covering on each side.

Mangalitsa pigs are famous for having lots of fat, That's what made them popular in their countries of origin- Austria and adjacent Serbia. That was in the 19th century ,before refrigeration, and a layer of fat over cooked meats kept them fresh. But in the 20th century the popularity of the Mangalitsa waned until, by the early 1950's. they were almost gone. An Austrian genetecist called Peter Toth was their savior. He collected specimens from the few remaining herds and kept the breed alive. Now they thrive in quite a few countries . Their flesh is delicate and flavorful, their fat is delicious.

So, we put these large carcasses in the back of our vintage , yellow truck and headed off. We stopped at a general market and I bought 18 bags of ice to keep the meat cold. We had a long journey ahead of us - about 600 miles.

It was a long haul and by the time we reached the Grapevine we were both tired. We fortified ourselves with hamburgers and took on the 5 freeway one more time. Heading south and over the mountains to Los Angeles and home. The meat was safe and still cold. In the morning, I set out to deliver as much as possible. A couple of primals I had selected ended up in my back fridge. They made lardo and prosciutto. It was worthwhile trip.

Making marmalade

Making marmalade is a sophisticated process. First, you have to assemble your ingredients. In California we have wonderful citrus so that's not a problem. But what you can't buy are the fabulous bitter Sevile Oranges. Apparently no one in California is interested in growing this spectacular orange. When I first made marmalade at 15, my mother ordered a box of Sevile oranges from the grocer. I was fortunate that in my first attempt I had the best ingrdients. I just added sugar and water and -voila- I turned out a magnificent tangy, slightly bitter marmalade that set perfectly. I rememember we poured it into assorted jam jars and a Maxwell House coffee jar and it kept for ages in one of the pantries. I might have been the main consumer of this because the rest of my family weren't marmalade fans. Today, in California I have to get creative in what goes into the preserve. I use a mixture of sweet oranges, lemons and limes, and when it's available, the perfumed citron called Buddha's Hand Citron.

I am looking for the right acidity level which will result in a good set. I only add sugar and water but I have a two-part process.That I will keep a secret! If you like a good, dark, subtly-flavored marmalade on your breakfast toast try my Victoria Marmalade! Buy at www.foragedfood.com

The best jam.

I hate to show favoritism but my blackberry jam has a unique flavor and is totally awesome!

Gorgeous bounty from my neighbor Colin's yard

Colin went to London to meet the rest of his family for a vacation. He said " By all means forage my yard for anything you can ." I did and I came home with a basket of figs and several quail eggs. What a great haul! Thanks Colin!

Chilies are so special!

At the Downtown Wholesale Market on Central Avenue, Los Angeles again. The wonderful produce shown here is perfect for all the amazing cuisines of Mexico and Central America. Just a visual delight today, showcasing 6 perfect chilies!!

Seafood assortment

Delicious seafood purchased at Pacific Fresh Seafood in Downtown www.pacificfreshfish.com. The fish on the left is New Zealand Seabream - also known at Tai in sushi restaurants. Centre is, of course, a small Canadian lobster and on the right some fresh Santa Barbara spot-prawns. Now, what shall I make? Often I go for Bouillabaisse when I have a wonderful combination like this. the saffron and garlic and mild spices really complement the seafood.