[ DINING ]
A Delicious Forecast
THE JOYS OF HOME COOKING IN 2020
BY LANA SILLS
Life in the kitchen has changed. The home cook’s new routine is filled with kitchen hacks, ingredient substitutions and
throw-together pantry meals.
I have roasted a chicken every week either rubbed with an herb butter or smeared with olive oil on a bed of parsnips and
carrots. After eating my favorite dark meat and thin slices of breast meat for sandwiches, I put the carcass into my slow cooker or
pressure cooker, add onion, celery, slices of ginger, peppercorns and finish it with a little fish sauce and water, for an Asian-inspired
chicken soup. I ladle it over rice noodles and garnish with breast meat and green onions for a lovely, lean bowl of comfort.
Spaghetti Carbonara is truly satisfying
comfort food. Add an extra egg for even
more richness and a creamier consistency
along with a touch more Pecorino
Romano and black pepper. A bowl of
Italian red sauce with garlic knots to dip
into or a 4-ingredient creamy, dreamy
Cacio e Pepe (made with bucatini pasta)
are quick and easy.
I’ve enjoyed having plenty of time to
plan my next meal…and for curbside
pick-up and outdoor dining for lunch or
dinner, South Coast Plaza has three of
my favorites: Delight your palate with
Amar Santana’s Hall Global Eatery; don’t
miss the lamb, chicken or beef Schwarma
Sandwich and the new Poke Bar to enjoy
on the patio or for curbside pick-up;
the Garlic Noodles and Chef Ron’s
Gojuchang Pork BBQ ribs at AnQi’s
new “On the Garden” spacious outdoor
setting are always soul satisfying; at
South Coast Plaza Village, since 1979,
the classic Antonello Ristorante (enjoy
the fresh beautiful Italian Fish Stew)
and Royal Khyber Restaurant (Tandoori
oven favorites) share a built-in courtyard
with beautiful lights and considerate
social distancing. To stay closer
to home, the Member’s Grill at the Bay
Club is my go-to for contact-free pick
up from the valet station.
Now is the time to add to your cellar;
when you have some really good
friends over on your patio, share the
Napa Valley Brown Estate 2016 or 2017
vintage Chaos Theory, a complex red
with a soft, silky texture, fruit forward
with layers of complexity, or open their
Big Dam Cab from 2014.
Survival and sanity are goals worth
honoring with a sunset toast or two. We
got through another day! Here’s to us!
SHARP CHEDDAR &
APPLE GRILLED CHEESE
This is my go-to comfort food. Salty,
sweet and buttery…Apple butter,
cheddar and sautéed apples combine
for a scrumptious sandwich.
5 tablespoons unsalted butter
1 large Granny Smith apple, cored
and thinly sliced
1 large shallot, thinly sliced
1 teaspoon chopped fresh rosemary
½ cup apple butter
8 slices country bread
8 slices sharp cheddar cheese
Sauté apple slices, shallot and rosemary
in two tablespoons butter until
caramelized. Set aside.
Spread each slice of bread with apple
butter. Top with a slice (or two) of
cheddar cheese and sautéed apples.
Melt the remaining butter in a large
sauté pan. Cook the sandwiches until
crispy and golden on both sides.
Makes 4 sandwiches.
10 BAY WINDOW