GOOD TASTES.NEW: Chef Bruce Aidells has done it again. Portobello por·to·bel·lo or por·ta·bel·la or por·to·bel·la n. pl. por·to·bel·los or por·ta·bel·las A mature, very large cremini mushroom. [Origin unknown.] Mushroom Sausage is the latest flavor to join the Aidells Sausage Co. lineup of 25 varieties. A delicious blend of chicken and turkey, sage and sweet caramelized onions with chunks of portobello mushrooms, dried champignons and porcinis, the sausages received a thumbs-up from tasters. They'd be great on the grill, in a salad, hot pasta dishes, omelettes or in a stuffing for chicken breasts or pork chops. Hickory smoked and ready-to-eat, a 13-ounce package with four links retails for around $5.99. Each sausage contains 140 calories, 8 grams fat and 625 milligrams sodium. - Natalie Haughton MORE TREASURES: Nestle Signatures Treasures recently introduced a new flavor - Strawberries and Creme. If you like strawberry flavor, you'll probably enjoy these. They're packaged in 12-ounce bags, and suggested retail is $3.29 each. Look for them in the candy sections of markets, mass merchandisers, drugstores, etc. Nestle is also sponsoring the Signatures Sweet BreakStakes. The grand prize winner will get a chance to escape the fast past of daily life with a choice of three prizes - professional house-cleaning help for a month and up to $2,000 in new kitchen appliances; a month of meals prepared by a professional chef and $1,000 in free groceries; or multiple massage sessions and a personal massage recliner. To enter the sweepstakes, log on to NestleSignatures.com through July 31. Several first-prize book and music gift cards will also be awarded. -N.H. PILLSBURY BAKE-OFF The Pillsbury Bake-Off is a cooking contest, run by Pillsbury Company from 1949 to 1976, annually, and biennially since.[1] History The Grand Prize in the first contest—then called the Grand National Recipe and Baking Contest CHANGE: The Pillsbury Bake-Off is moving from February to June. The next contest cook-off will take place June 26-29, 2004, at the Renaissance Hollywood Hotel, Hollywood. Specific entry details will be announced in December with the entry deadline March 2004. Grand prize is $1 million. The event will be sponsored by General Mills, General Electric, American Dairy Association and Multifoods (owner of Pillsbury). Look for contest rules and information starting December at the special Bake-Off section on the Web site www.pillsbury.com. Visit the site now for tips and recipes. - N.H. DINING OUT Chef Robert Gadsby, the British-born chef who cooked in Italy, France, Japan, Singapore and Thailand before settling in Los Angeles and making a name for himself here, turns up as the chef-partner of the 70-seat third-level destination restaurant Noe at the downtown Omni Hotel. Gadsby formerly cooked with Thomas Keller at Checkers downtown. Officially opened Monday, the cobalt blue- and tan-toned Noe offers a reasonably priced dinner menu (for a hotel) of nine first courses from $9 to $19, four second courses from $9 to $18 and nine main courses from $16 to $32. Gadsby's signature gingered butternut butternut: see walnut. butternut Deciduous nut-producing tree (Juglans cinerea) of the walnut family, native to eastern North America. A mature tree has gray, deeply furrowed bark. squash soup with potato ravioli and breast of chicken ($9) and mimosa salad with crispy chicken and minted mango frappe frappe n. Rhode Island & Southeastern Massachusetts See milk shake. See Regional Note at milk shake. [Alteration of frappé.] Noun 1. ($11) may be remembered from his eponymous restaurant on La Brea Avenue La Brea Avenue is a prominent north/south thoroughfare in Los Angeles. After Hawthorne Boulevard intersects with Century Boulevard in Inglewood, La Brea Avenue is formed. La Brea passes north through Windsor Hills, Baldwin Hills, and Ladera Heights. . At Noe, his first courses include veal sweetbread sweetbread. The thymus gland (known as throat sweetbread) and the pancreas (stomach sweetbread), especially of the calf and lamb (although beef sweetbreads are sometimes eaten), are considered delicacies and are rich in mineral elements and vitamins. ($15) and foie gras ($19) creations and one of his second-course items is rigatoni rig·a·to·ni n. Pasta in ribbed, slightly curved, large-sized tubes. [Italian, from rigato, past participle of rigare, to draw a line, from riga, line, paired with house-prepared dried sausage, tomato confit con·fit n. 1. Meat, such as duck, that has been salted and then cooked and preserved in its own fat. 2. A condiment made by cooking seasoned fruit or vegetables, usually to a jamlike consistency. and aged goat cheese ($18). His main-course lamb plate ($28) is described as roasted ribeye of lamb with a cheese and onion bread pudding and shallot shallot: see onion. shallot Mildly aromatic herbaceous plant (Allium ascalonicum) of the lily family, probably of Asiatic origin, used to flavour foods. au jus. He joins it with four fish entrees, chicken, beef and duck plates and a dish of seared sear 1 v. seared, sear·ing, sears v.tr. 1. To char, scorch, or burn the surface of with or as if with a hot instrument. See Synonyms at burn1. 2. potato agnolotti Agnolotti ('priest hats' in Italian) is a kind of ravioli made with a small round piece of flattened pasta dough, folded over with a meat and vegetable stuffing inside. They are prepared by either poaching them or by browning them in a frying pan with butter. with onion marmalade and vodka creme fraiche ($16). A whole page of cheese cart selections ($12 and $15) and five composed cheese plates ($8 and $9 each) forms an integral part of the menu. Noe, at the Omni Los Angeles Hotel at California Plaza, is located at 251 S. Olive St. and is open for dinner from 5 p.m. to midnight Monday through Saturday and from 5 to 10 p.m. Sunday. Valet parking is $4. Reservations: (213) 356-4100. - Larry Lipson CAPTION(S): 2 photos Photo: (1) no caption (Aidells Portobello Mushrooms) (2) no caption (Nestle Signature Treasures) |
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