Combine remaining ingredients (except strawberries) in a blender or food processor and blend just until smooth. Pour into the crusts and place on a baking sheet. Bake 15-20 minutes, or until firm around the edges, but still slightly loose in the center. Cool completely on a wire rack. Then cover and chill.
Before serving, top with strawberries.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB04.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8041033&pid=§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB04.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Learn how you can make sure you choose what's best for you and the oceans when it comes to seafood.Monterey Bay Aquarium's Seafood Watch raises consumer awareness through our pocket guides, website, mobile applications and outreach efforts. We encourage restaurants, distributors and seafood purveyors to purchase from sustainable sources. Seafood Watch recommendations are science-based, peer reviewed, and use ecosystem-based criteria.For Seafood Watch List information visit Montereyaquarium.org.
Bake 375 F for 20- 25 minutes.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=7977651&pid=7977698§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Coat ahi blocks with ground pepper and pan sear rare. Remove from pan. When cool, slice in 1/4 inch pieces.Brush whole grain bread with butter and grill. Spread the edamame puree (recipe below) on top. Season tomatoes with salt and pepper and place them on the bread. Top it with two ahi slices. Julienne basil and add. Drizzle with extra virgin olive oil and balsamic vinegar. Top with micro greens.
* For the edamame puree blend the following ingredients in a food processor: 1 lb. edamame, 1 cup extra virgin olive oil, 1/4 cup rice wine vinegar, salt and pepper.
Guest Chef: Mark Ellman
Celebrity Chef Mark Ellman began his culinary career at age 13 in Los Angeles, California. He and his wife Judy launched their own catering company, "Cant Rock 'n' Roll, But Sure Can Cook", for rock stars and recording studios in Malibu, California. He didn't stop there, over the years, Chef Mark and his partners opened several restaurants on the West Coast before he and his wife Judy decided it was time for a change and relocated to Hawaii. There, Mark opened the acclaimed Avalon restaurant in 1988 across the street from the beach in Lahaina, Maui. With Avalon's reputation for unique Pacific Rim cuisine, Chef Ellman became known as one of the original 12 Hawaii Regional Chefs. Chef Ellman realized that paradise lacked great Mexican food and as a result opened the first Maui Tacos in 1993 in Napili, Maui.
Mark Ellman's resume is filled with well-earned awards and experiences. He has been featured on television programs such as "Emeril" and "The TODAY Show", as well as several magazines including Food and Wine, Wine Spectator, House and Garden, Bon Appetit and L.A. Style.
Chef Mark and Judy Ellman own and operate Mala Ocean Tavern which was named the 2007 Ilima Award winner for Best Maui Restaurant by The Honolulu Advertiser 2006-2009, and Penne Pasta Cafe in Lahaina, Maui.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8003293&pid=8003634§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Place the crescenza into a pie pan or non-reactive baking dish. Combine the chopped herbs and the extra virgin olive oil, pour over the cheese and season well with salt and pepper. This may be done up to three days in advance. Just before serving cut the cheese, a spoon may be used for this, into 24 pieces."Turn" the artichokes by removing the tough outer leaves with a knife and trimming any of the green part away, cut in half and remove the choke if it is tough. Place into water with the juice of the lemon to prevent browning. When all of the artichokes have been prepared, slice them to 1/8-inch thick. Place the pure olive oil into a saut? pan, heat over medium heat add the artichokes and increase the heat to medium high, season with salt and pepper. Allow the artichokes to cook for 5 to 7 minutes or until a nice golden brown and no longer al dente. Remove from the pan and allow to drain on a paper towel.
Make vinaigrette by whisking together the balsamic and the extra virgin, season to taste with salt and pepper. Combine the greens and the basil in a large mixing bowl.
Tear the bread into half inch pieces. Place the pure olive oil into a large saut? pan and add the bread. Season well with salt and pepper and cook for about 3 to 4 minutes, or until browned, add the artichokes and heat until warm. Place the greens in a large mixing bowl, add the warm artichokes and bread and dress with the vinaigrette and season well. Present on large individual plates with three pieces of cheese around the perimeter of the plate. Place the salad in the middle.
Guest Chef:
Traci Des Jardins
Chef/Co-owner of Jardiniere, Mijita Cocina Mexicana and Chef/Partner of Public House and Manzanita
Before opening Jardini?re in San Francisco just over a decade ago, chef Traci Des Jardins worked in some of the ?nest kitchens in Los Angeles, France, and New York City. She was raised on a farm in California's San Joaquin Valley and developed a deep love for the earth and its bounty at an early age. Though she never had a job in a restaurant before, through sheer determination she landed a tryout with Joachim Splichal, then at 7th Street Bistro in Los Angeles. Within two weeks she was running a station in the kitchen. In Splichal's kitchen she worked in an environment with uncompromising standards of excellence and discipline that spurred her to further hone her craft in France where she apprenticed with legendary chefs including Michel and Pierre Troisgros, Alain Senderens, Alain Ducasse, and Alain Passard.
Since Jardiniere opened its doors, Traci has made it one of San Francisco's most popular destinations. And she has earned a great number of accolades for her French-California cuisine, while at Rubicon in 1995 she won the James Beard Foundation's 'Rising Star Chef of the Year', Food & Wine Magazine's 'Best New Chef', San Francisco Magazine's 'Chef of the Year' and the James Beard Foundation Award in 2007 for 'Best Chef: Paci?c'. Jardiniere won Esquire Magazine's 'Best New Restaurant,' a nomination by the James Beard foundation for 'Best New Restaurant' in 1999 and the San Francisco Chronicle has listed it as one of the 'Top 100 Restaurants' in the Bay Area each year since opening. In addition, she bested Iron Chef Mario Batali on the Food Network show Iron Chef America.
In December 2009, Traci's destination restaurant Manzanita opened in the new Ritz-Carlton, Lake Tahoe at Northstar. Taking its name from the ubiquitous California tree, the 94-seat restaurant along with 71-seat bar and lounge area, it is all about the kitchen and acclaimed chef Traci Des Jardins. The menu at Manzanita is a combination of Traci's signature French inspired California cuisine, with a regional mountain resort influence, sourcing organic, sustainable and locally grown meat and produce when possible. From the moment you enter the restaurant, the design radiates warmth, texture and natural materials with an open kitchen, visible from all vantage points in the restaurant
In 2004, Traci opened Mijita Cocina Mexicana in the San Francisco Ferry Building and in 2010 the second location at AT&T Park, combining the best of Bay Area seasonal and local ingredients with the traditional Mexican ?avors of her youth. She also serves as chef/partner for Public House located at AT&T Park the home of the San Francisco Giants, which opened in March 2010.
Beyond the kitchen, Traci is a deeply committed activist and philanthropist. She works with hunger-relief organizations such as Share Our Strength, Citymeals On-Wheels, and Wine. Dine. Donate, and is a former board member of La Cocina, a San Francisco Bay Area food service incubator. Traci joined the advisory board of the Bocuse d'Or USA to join fellow chefs in the quest to elevate culinary excellence in the United States.
2. In a large serving bowl, combine mint, basil, dill parsley, cilantro, onion, celery, and cashews. Set aside.
3. In a 4-qt pot about 10 inches in diameter, heat oil until it registers 360 degrees on a deep-fry thermometer.
4. While oil is heating, slice squid tubes in half lengthwise with a sharp knife. Lay each half flat, inside up, and gently score three or four lines across it with the point of a knife; turn it 90 degrees and score three or four lines across the first score marks to make a grid pattern (think tic-tac-toe). Put In a small bowl with tentacles. Set aside.
5. In another small bowl, combine all-purpose flour, rice flour, salt, and cayenne. Drop squid pieces into flour mixture, turning to coat well. Shake off any excess.
6. Working in three batches, fry squid 4-5 minutes per batch, until pieces are curled and light brown. Using a slotted spoon, transfer fried calamari to a large plate lined with several folded paper towels and sprinkle lightly with salt to taste. Allow oil temperature to return to 360 degrees between batches.
7. Add warm calamari to herb mixture and pour half the dressing over it. Toss gently just until coated. Serve immediately with remaining dressing on the side.
Quick Tip: If you discover any uncleaned squid tubes, just pull out and discard the long, clear quills and rinse out tubes. Rice flour can be found in the Asian foods section of most supermarkets.
Accessories designer Kendall Conrad may have lived in Paris, New York and Los Angeles, but there's no place like Santa Barbara -- her current home. While living in the coastal California city, Conrad launched her first collection of luxe, skillfully crafted, sophisticated leather bags that has since become her eponymous line.
The designer, who owns three namesake stores that sell her luxury bags and fine jewels, travels between Santa Barbara and Los Angeles quite frequently. When she's not at her Montecito Country Mart shop (1024 Coast Village Rd.; 805-886-8344), the designer can be found at her Venice location (1121 Abbot Kinney Blvd.; 310-399-1333) and at the Brentwood Country Mart in Santa Monica (225 26th St.; 310-463-4718). Though she may spend a lot of time in L.A., the designer is no stranger to Santa Barbara's fine wine and oceanfront views.
To help us navigate the first weekend of the Santa Barbara International Film Festival -- which kicked off Jan. 30 and wraps up Feb. 9 -- we asked the designer to dish on all the best spots to check out while visiting the city also known as the "American Riviera."
PHOTOS: The Scene at Sundance Film Festival 2014
SHOP
When it comes to home decor, Conrad said Maison K (1159 Coast Village Rd.; 805-969-1676) and William Laman (1496 Valley Rd.; 805-969-2840) are must-visits for their unique wares found around the globe. Upstairs at Pierre Lafond (516 San Ysidro Rd.; 805-565-1502) is another local gem that "can't be beat" for its furnishings and accessories. She also finds herself frequenting a recently opened ceramics store called Miri Mara in Carpinteria. "I bought a bowl [so far]. I'm going to start collecting from there," said Conrad. She added with a laugh: "I actually bought my husband's birthday gift there. Kind like a gift for myself." The designer is also fond of L.A.-based designer Jenni Kayne's Montecito lifestyle store (535 San Ysidro Rd.; 805-309-0550), for its housewares and children's gifts. Conrad is into James Perse (1016 Coast Village Rd.; 805-969-0300) and its classic, clean-cut clothes and A Tropical Affair (12 E. Cota St.; 805-730-1625) for its variety of cute bikinis.
DINE
Conrad recommends The Hungry Cat (1134 Chapala St.; 805-884-4701) for "its great seafood and uni on the half shell," noting that the sea urchin is fresh from the nearby Channel Islands, which she's learned is the world's biggest exporter of uni. For an alfresco experience, she enjoys dining at San Ysidro Ranch (900 San Ysidro Lane; 805-565-1700), where she "likes to sit outside where the loquat trees are located in the garden." Another hot spot is Tydes at the Biltmore hotel (1260 Channel Dr.; 805-969-2261). She compares the oceanfront dining experience to "being on a ship," which doesn't sound too bad when paired with an evening cocktail. Recently opened in downtown Santa Barbara is The Lark (131 Anacapa St.; 805-284-0370), where the popcorn, drizzled with salt and olive oil, is a must-try. For dessert, she says Rory's Ice Cream (1279 Coast Village Rd.; 805-565-7540) serves up the sweetest treats. Her ice cream flavor of choice? Chocolate.
STORY: Trina Turk's Guide to Palm Springs
PLAY
For a good workout with a pretty view, there are plenty of hiking trails to trek though. Tangerine Falls and the Hot Springs are two of Conrad's favorites. Situated against a scenic mountain range is the Vedanta Temple (927 Ladera Lane; 805-969-2903); Conrad said it's a great place to "wander through its garden; it's very peaceful and nice." Another garden to visit is the popular Lotusland (695 Ashley Rd.; 805-969-3767), which Conrad called a "no-brainer" place to visit for anyone who drops by Santa Barbara. "It's the most spectacular garden in the world," said the designer. With the weather nearly always perfect for outdoor activities, the self-described "surf mom" says Rincon Beach Park (three miles east of Carpinteria adjacent to the Santa Barbara/Ventura county line; 805-568-2461) is her favorite spot, calling it the "most beautiful beach with the best waves."
Arthur "Art" Ortenberg has died at 87, according to WWD.
The news comes days after his longtime partner, Cathy Horyn, announced her resignation from The New York Times as its longtime chief fashion critic to spend more time with him.
RELATED: New York Times Fashion Critic Cathy Horyn Resigns
Ortenberg — who was the founder of Liz Claiborne Inc. in 1976 with his former wife, Liz Claiborne, who died in 2007 — is described as a "vision [that] guided the phenomenal growth of the company in the seventies and eighties." The fashion company — which went public in 1981 — has generated $1.2 billion in volume and $110.3 million in net profits.
After Ortenberg and Claiborne retired in 1989, they established The Liz Claiborne and Art Ortenberg Foundation, an organization dedicated to nature preservation and wildlife conservation. Following the news of Ortenberg's death, the charity's website has since posted a short obituary dedicated to him, writing: "With greatest admiration and respect for his deep and passionate commitment to the conservation of wildlife and wild lands, and to the well-being of the human communities with which they are inextricably linked."
Pret-a-Reporter has yet to confirm the time, place and circumstances of Ortenberg's death.
