This week's Culinary SOS comes to us from Stephanie Schultz in Playa del Rey:
My family and I just got back from a trip to Traverse City, Mich., where I had the absolute best veggie burger I've ever had. Is there any way you could coax North Peak Brewery Co. to give up its recipe for its Black Bean and Portobello Mushroom Burger?
This burger even had some non-vegetarians going for it. The restaurant sometimes serves it with provolone cheese and sliced avocado along with a dab of basil pesto aioli on toasted ciabatta rolls. Best part is, you can make them ahead of time and freeze until needed.
Enjoy, Stephanie! You can find the recipe here.
This week's Culinary SOS comes to us from Lisa Richmon in Hawthorne:
I am in love with a cookie from Euro Pane in Pasadena. It is the mocha cookie. We were in the restaurant last weekend, and I asked for the recipe, and they laughed at me. I thought you might have a better chance.
It’s love at first bite with these cookies! Crisp yet chewy and wonderfully rich, there’s no shortage of chocolate in Euro Pane’s mocha cookie recipe (it includes a shot of espresso, which helps to deepen the flavor of the chocolate), which we were able to snag from owner Sumi Chang.
Enjoy, Lisa! You can find the recipe here.
This week's Culinary SOS comes to us from Brian Somodi in Laguna Beach:
We recently dined at
Ciopinot in San Luis Obispo. We tried their "no work" cioppino, and it was the best cioppino we've ever eaten. Wonder if they will share the recipe? Thank you.
It may take a little work prepping the ingredients, but Ciopinot's take on this classic contains a lot of flavor in just a few simple steps, and it makes a perfect dinner for those cold winter nights!
Enjoy, Brian! You can find the recipe here.
This week's Culinary SOS comes to us from Michelle Elowe in Pasadena:
My boyfriend and I had the most amazing meal at
Firefly Bistro in South Pasadena. Everything was absolutely delicious, but my favorite dish was the Brussels sprouts with a tomato relish and smoked paprika cream ... soooo yummy. Would love to have the recipe!
Firefly Bistro was happy to share its sauteed Brussels sprouts recipe with us. Enjoy, Michelle! You can find the recipe here.
This week's Culinary SOS comes to us from Jan Nunes in Garden Grove:
I took out-of-town visitors to
the Beachcomber in Crystal Cove, and several of us ordered the spinach truffle mac and were awed with the delicious combination of ingredients in addition to the lovely setting. Is it possible to obtain this recipe?
The Beachcomber was happy to share its rich and creamy take on this classic comfort food, which we've adapted below. Enjoy!
This week's Culinary SOS comes to us from Emily Baker in Santa Monica:
I have never been able to find a vegetable soup that comes close to
Coral Tree Café's. I know they must have a secret ingredient in there that gives it that extra something special! With fall approaching (and hopefully cooler temperatures), I would love to make this soup at home.
Coral Tree Café was happy to share its recipe for rich, hearty vegetable soup.
This week's Culinary SOS comes to us from Jery Wall in Corona del Mar:
A wonderful restaurant in Newport Beach called Il Barone has by far the best tiramisu in the world. It is limoncello tiramisu, irresistible and worth whatever calories it contains. It is very light, moist and unforgettable! We would love this recipe!
Il Barone was happy to share the recipe for its take on tiramisu. Limoncello-soaked ladyfingers are suspended between layers of lightly sweetened whipped cream and mascarpone cheese, then topped with cocoa powder and white chocolate shavings.
This week's Culinary SOS comes to us from Danielle Pacholczyk in Pasadena:
We went to Santa Barbara and had very good lunch at Four Seasons
-Biltmore. We wanted to order a vegetarian
meal, and there it was on the menu, eggplant osso buco. You usually think of osso buco as meat, but that was eggplant in that shape of osso buco. It was served on a puree, drizzled with olive oil.... Delicious! I haven't been able to stop thinking about it since. Would it be possible to get the recipe?
One look, and I would never have guessed this dish was vegetarian. Seasoned, seared eggplant "steaks" (studded with hearts of palm to mimic osso buco) are plated over a rustic polenta, topped with a spoonful of rich mushroom Bolognese sauce and served alongside bright broccolini to make a rather stunning presentation. Adapted from a recipe by executive chef Alessandro Cartumini, this is one meal that may convert even the most ardent meat eater.
This week's Culinary SOS comes to us from Courtney Lockwood in Santa Monica:
A relatively new cafe in Mar Vista,
the Curious Palate, makes a wonderful chicken salad with almonds, dried cranberries, scallions and Rocky Jr. chicken. It is the best chicken salad I have ever eaten. Is it possible to obtain the recipe?
Rich, roast chicken is shredded and tossed with creamy aioli and fresh pesto, the salad combined with roasted tomatoes and sliced green onions, then garnished with a sprinkling of toasted almonds and dried cranberries. Great as a light meal, it also makes a perfect side dish.
This week's Culinary SOS comes to us from Stephanie Swedlove in Los Angeles:
I'm a regular at
BLD on Beverly Boulevard and absolutely love its fresh vegetable salad — so simple yet all the ingredients blend perfectly! Would love the recipe, especially for the dressing!
Fresh, lightly herbal, sweetened with a touch of honey and with just the right amount of tang, BLD tosses its homemade dressing with a wonderfully bright and colorful salad of crunchy fresh corn, edamame, roasted bell peppers and green beans, along with diced rich avocado and toasted cashews. They top the salad with fresh sprouts and a drizzle of nutty hemp seeds. It makes for a perfect side or light meal.
