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- Meat and poultry
- Chicken stews and casseroles
A Romanian recipe that has been in my family for years, a simple stew with chicken, peppers, mushrooms and tomatoes.
Bedfordshire, England, UK
1 person made this
- 1 onion
- oil as needed
- 1 pepper, chopped
- 4 mushrooms, sliced
- 3 teaspoons plain flour
- 1/2 chicken breast fillet, cubed
- salt and pepper
- 7 tomatoes
- 5 tablespoons red wine
- 4 garlic cloves
- chopped parsley
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Chop the onion and fry it in a bit of oil.
- Then add the chopped peppers and the sliced mushrooms. Add the flour and mix everything together.
- When the onion is soft add the chicken. Add salt and pepper.
- In the mean time boil the tomatoes in some water.
- When they start to break, take them out and peel and mash them with a fork.
- Add them to the pan with the onion and chicken, then add the wine and let it simmer.
- When the chicken is cooked, crush the garlic and add it to the sauce. Let it simmer for another 15 to 20 minutes. At the end add the chopped parsley.
- Serve with mashed potatoes.ENJOY!!!
See it on my blog
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Explore the world of the MICHELIN Guide
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MICHELIN Guide Slovenia : Ana Roš, chef at Hiša Franko [VIDEO]
The MICHELIN Guide takes you on a trip to Slovenia to discover the treasures of this country, its chefs, its products and its producers. Following the launch of the first MICHELIN Guide Slovenia in june 2020, we take a closer look at Hiša Franko, two-Stars restaurant and its emblematic chef, Ana Roš.
How to make the best roast potatoes
I was taught how to roast potatoes perfectly when I worked in a pub kitchen in London many moons ago. We used to make crispy golden roast potatoes to serve with drinks at the bar. The head cook who I worked under knew what she was talking about, and I have been making potatoes like this ever since.
Now that I have progressed somewhat down the culinary road, I have discovered a few new things, like using duck fat instead of sunflower or canola oil. This truly makes a very big difference in terms of flavour. Duck fat can reach very high temperatures which you need to get the potatoes really crispy, and of course, being an animal fat, it is laced with flavour.
I have been reading up on numerous recipes on how to make the best-ever-roast-potatoes, and there are a few similarities. Namely the use of duck fat and the technique of parboiling and fluffing up the spud before roasting.
One part where there seems to be some discrepancy is whether to heat the oil/fat up before you add the potatoes or not. In London we never did. In some recipes, the potatoes get dusted in flour before being roasted and in others, garlic and other bits were added.
At the Woolworths Christmas range launch lunch in July we were served duck fat roasted potatoes which were heavenly and I asked the chef how he made these. He never pre-heated the fat either.
I had also read about adding vinegar to the water when you par-boil the potatoes, something to do with preventing them potato from falling apart if you over-boiled it – so I used the juice of half a lemon instead, just to give it the mildest zing, although you don’t taste it specifically.
On the potato front, we in South Africa don’t get terribly many varieties as you do in the USA or the UK. Maris Piper are excellent for roasting (and making crispy chips). I like to use the Woolworths Mediterranean potatoes because they have a fabulous taste, but use the best that you can find that are suitable for roasting.
I made my own fat from rendering the fat off 3 ducks I roasted recently for my Spier Secret Festival dinner and the duck ragout I made. I have it stored in my fridge for all the Christmas roasting that is going to take place. Woolworths now stocks duck fat, so it is easy to come by. To keep these vegetarian use sunflower or canola oil.
So armed with all this knowledge over the years, this is my version of the roast potatoes.
This is what you need – adjust according to how many you need, and my suggestion is to make way more than you think.
Damon Lee Fowler
Now that we&rsquore finally getting a little bit of a nip in the air, here&rsquos another simple apple tart that is just the thing to warm and soothe.
The most important part of a good pie or tart is good pastry, which is fortunately a snap to make, especially if you own a food processor.
This is essentially Julia Child&rsquos recipe, from her book From Julia Child&rsquos Kitchen. Once you&rsquove made this classic pastry in the food processor, you&rsquoll never look back.
Makes enough for 2 9-inch pie shells
8 ounces (about 1¾ cups) all-purpose flour
1 teaspoon salt
5 ounces (1¼ sticks) unsalted butter, cut into small bits
2 tablespoons chilled lard or vegetable shortening, cut into small bits
About ½ cup ice water
1. Chill the steel chopping blade of the food processor in the freezer for at least 5 minutes. Insert it into the machine, add the flour, sugar, and salt, and pulse to sift. Add the butter and lard and process until the whole mass resembles coarse meal. Pulse in the water a little at a time, starting with ¼ cup, and then adding more by spoonfuls until it is just holding together. You may not need all of it.
2. Turn the dough out onto floured work surface and finish blending by hand, pressing and pushing the dough away from you with the heal of your hand, sprinkling on more water if needed (keeping in mind that it should be malleable but not sticky). Gather the pastry into a ball, wrap it well in plastic wrap, and chill it for at least 20 minutes before rolling it out.
Once the pastry is ready, the tart goes together in just minutes. The classic preserve for the glaze is either apricot jam or currant jelly, but I happened to have a jar of local Mayhaw jelly on hand, and it worked handsomely.
A Simple Apple Tart
1 recipe Pâté Brisée (recipe follows)
About ½ cup cinnamon sugar (recipe follows)
3 large, firm crisp apples such as Gala, Honeycrisp, Arkansas Blacks, or Granny Smiths
1 cup apricot jam, or currant or Mayhaw jelly
2 tablespoons sugar
1. Roll out the pastry into a round about 1/8-inch thick. Fold it into quarter and lay the resulting point in the center of a 10-inch removable bottom tart pan. Gently unfold the pastry and let it fall into the edges of the pan, gently pressing it into the flutes. Roll a rolling pin over it. The sharp edges of the pan will cut the pastry without stretching it. Prick the bottom well and refrigerate while preparing apples, at least 20 minutes.
2. Position a rack in center of the oven and preheat to 450º F. Peel, core, and slice the apples into 1/8-inch slices. Sprinkle pastry thickly with cinnamon sugar. Arrange apples in overlapping, circles on the pastry. They&rsquoll almost be standing to make them all fit. Sprinkle them generously with cinnamon sugar.
3. Bake 20 minutes, until the edges of the pastry have begun to brown and the apples are beginning to soften. Reduce heat to 400 degrees and bake 20 minutes more, or until apples are tender and crust is golden and crisp. Remove it from the oven and let it cool slightly.
While the tart bakes, rub the jam through a sieve, if using. Put the jam or jelly in a small saucepan with 2 tablespoons sugar, stir well, and melt it over medium-low heat. Simmer until the sugar is fully dissolved and the glaze is thick, about 2-3 minutes. Gently paint the apples and edges of the tart with the glaze. Let it cool enough to handle and set the pan on a large can. Carefully lower the rim and then slide the tart onto a serving platter. Serve it warm or at room temperature.
Put a cup of sugar and 1-2 tablespoons of ground cinnamon in a large shaker with medium holes that has a tight-fitting storage lid. Put on the storage lid and shake vigorously until the cinnamon is evenly distributed. If you don&rsquot have a shaker like that, go get one: they&rsquore not expensive. Meanwhile, you can blend the sugar and cinnamon in a mixing bowl. Combine them in the bowl and whisk until the sugar is an even color.
October 30, 2012 7:50 PM EDT
It makes me want to make and enjoy an Autumn Apple Tart.
Thanks for posting:-)
If you are using diced rabbit rather than legs, reduce the cooking time to 25 minutes.
This is a very simple recipe and can be altered and embellished – swap the thyme for rosemary or sage use red wine instead of white or try cider stir in some whole grain mustard towards the end of the cooking time add some diced bacon or pancetta with the vegetables and so on. For a deeper rabbit flavour, replace the chicken stock with rabbit stock – ask your butcher for extra rabbit bones with which to make it.
Copy our continental cousins – the Italians add ripe tomatoes or olives to their rabbit stews, the French prunes, red wine or brandy and the Spanish are partial to a generous glug of sherry and some Serrano ham.
Upcoming Demo Schedule
Monday, July 26: Pleibol and Eat Well! Latino Culinary Traditions and Américas’ Game
Guest Chef: Dayanny de la Cruz
Virtual demonstration at 6:45 p.m. Tickets available for purchase here.
If you’re a baseball fan, you probably have some favorite ballpark foods ranging from nachos to tacos, but have you thought about the food heritages they draw on? Explore the tangible connections between baseball and Latino culinary traditions, food fusions, and experiences that reflect broader themes and trends in American history—the focus of the American History Museum's new exhibition ¡Pleibol! In the Barrios and the Big Leagues / En los barrios y las grandes ligas. This influence is easily seen in the food at stadiums across the country, from the Miami Mex hot dogs and Cubano sandwiches served at Tropicana Field in Florida to the Tex-Mex cuisine served at Yankee Stadium in the Bronx. In celebration of the exhibition’s opening, Dayanny de la Cruz, executive chef at Hard Rock Stadium in Miami, Florida, prepares a meal that represents Latinos’ culinary cultures and heritage of baseball-loving families.
Thursday, August 5: Lena Richard’s New Orleans Cook Book: A Groundbreaking Story of Innovation and Resilience
Guest Chef: Dee Lavigne
Virtual demonstration at 6:45 p.m. Tickets available for purchase here.
Lena Richard, a Black chef and entrepreneur in New Orleans, built a dynamic culinary career in the segregated South, defying harmful stereotypes of Black women that hindered their participation in the creation and development of American food culture and its economy. She owned and operated catering businesses, eateries, a fine-dining restaurant, a cooking school, and an international frozen-food business. Her 1940 New Orleans Cook Book is the first Creole cookbook written by a Black author in a time when racial stereotypes permeated the food industry. Guest chef and New Orleanian Dee Lavigne prepares a classic Creole dish and recounts Richard’s story, which is currently featured in the case “The Only One in the Room: Women Achievers in Business and the Cost of Success,” in the American History Museum’s exhibition American Enterprise.
This program is hosted in collaboration with the Southern Food and Beverage Museum where Lavigne is the Director of Culinary Programming.
Thursday, September 30: Stir-Frying to the Sky’s Edge: Chinese Americans and the Power of Stir-Frying
Guest Chef: Grace Young
Virtual demonstration at 6:45 p.m. Tickets available for purchase here.
In Stir-Frying to the Sky’s Edge, culinary historian and award-winning cookbook author Grace Young writes of how the ancient technique of stir-frying played an important role in the culinary lives of Chinese migrants. In the United States, many families used their culinary skills to open businesses, including chop suey parlors , where that bland, made-up dish gained popularity. Young—known as “the stir-fry guru” and “wok therapist”— demonstrates her stir-fry expertise and shares tips on wok mastery for home cooks as she prepares a savory stir-fry of garlicky cabbage and bacon—a dish improvised in the 1940s by immigrant Lin Ong who used two common American ingredients to feed her nine children. She recounts her own San Francisco family’s unlikely wok story and her work to document COVID’s impact on Manhattan's Chinatown and to support the AAPI community nationwide.
Pappardelle with Oxtail Ragu
A meaty ragu (with pasta) is one of my favorite foods. If there’s one on the menu, there’s a pretty good chance I’m ordering it. One of my favorites is an oxtail ragu commonly served with a wide, flat pappardelle pasta. There’s just something about the beefy, meaty oxtails imparting their flavor into a rich and hearty sauce with pasta. It’s a dish I’ve wanted to make for some time but was never quite confident enough in my ability to do it. Turns out, it was actually fairly easy. Just takes a little time, but it was well worth it.
As with any dish, there are tons of different recipes out there but I found one from Mario Batali out of the Babbo Cookbook. With the Batali name attached to it, I chose this one to follow…well, mostly. Technically it’s for gnocchi with oxtail ragu, but I figured I could follow the recipe and just substitute the gnocchi for pasta. The recipe is as follows:
Recipe (adapted from Mario Batali, Babbo Cookbook)
2.5 lbs oxtail
Kosher salt and ground pepper
Flour, for dredging
1 onion, diced
2 cups red wine
1 cup chicken stock
1 cup tomato sauce
1 tablespoon fresh thyme leaves
Pecorino romano, for grating
Salt and pepper the oxtails and dredge oxtails in flour. Sear until well-browned on all sides. Remove oxtails.
Add onion and cook until lightly browned, a few minutes. Add red wine, scraping up the browned bits, followed by the chicken stock, tomato sauce and fresh thyme. Bring to a boil.
Add back the oxtails and their juices to the pot and put into a 375 degree oven for 3 hours.
Once oxtails are tender and falling off the bone, remove from sauce and let cool. Strain the sauce or blend all ingredients to achieve a smooth consistency.
Once the meat has cooled, pull meat apart from bones and shred into small pieces. Add back into sauce.
Cook pasta according to directions. In a saucepan, add meat and sauce to warm. Once pasta is a couple of minutes away from being done, drain and place pasta in saucepan with enough pasta water to maintain desired sauce consistency. Cook sauce and pasta together until well-incorporated and pasta is done. Plate and grate cheese over the top.
I followed the recipe fairly closely, carefully browning the meat and braising them until tender. Once the braise was done, I let the oxtails sit for a few hours to cool and for the fat (and there was a lot of it) in the sauce to settle at the top, where I tried to skim as much as I could. As much as I love oxtails, they’re not the healthiest cut of meat – there’s a ton of fat (flavor!). I tried to minimize that as much as possible in this step. I then blended the sauce up in its entirety to create a smooth consistency.
Once the meat was pulled apart and put back into the sauce, I was ready to assemble the pasta. I experimented with two different dried pappardelle pastas (as much as I would’ve loved to use fresh pasta with this, it’s a lot of work and I’m not very good at it) – a thicker, wider Delverde variety and a thinner, eggier Rustichella pappardelle. Basically, those were the two varieties my local Bristol Farms carried.
Taste-wise, I preferred the thicker and wider Delverde pasta but found it to break apart while cooking far too easily. I could understand it breaking apart if overcooked, but these guys starting falling apart after a few minutes of cooking. The Rustichella variety held up together perfectly during the cooking process, but it didn’t have the same mouth feel as the thicker Delverde.
Fully assembled and plated pasta with the Delverde.
I also experimented with a couple of added touches. I liked adding some bitter greens (I had some Chinese broccoli on hand, of which I used just the leaves – they worked very similar to rapini) I thought it added a whole new dimension, and its fresh, slightly bitter flavor helped to offset the richness of the dish. Plus, it made me feel less guilty about eating this in large quantities. I also did one with some clementine zest (’tis the season!) which added some bright citrus to help cut through the richness, though I preferred just the greens.
I was pretty happy with the way this turned out. I’m still searching for the perfect pasta (it may have to be made fresh…sigh) but I thought the ragu was exactly what I was looking for. Rich and tremendously flavorful, it would’ve worked well on any pasta. Or even mashed potatoes. Or spread on some toasted bread. Probably with any starch. I’ll definitely be making this again.
6 to 8 dozen frozen tortellini (The original recipe specifies two packages or 8 dozen, but you’ll want enough for everyone to have about a dozen each. The recipe header describes tortellini as “tiny,” so 4 to 6 dozen of today’s larger tortellini may be enough.)
¼ cup freshly grated Parmesan cheese
Preheat the oven to 450 degrees F. In a large saucepan heat 2 tablespoons of butter. Add the garlic and onions and cook over moderate heat for 5 minutes, or until the onions are transparent. Add the tomatoes, tomato paste, flour, beef stock, thyme, bay leaf, salt, and pepper. Stir to mix well, bring to a boil, and simmer for 15 minutes, stirring occasionally. Then stir in the mushrooms.
Cook the tortellini in boiling, salted water according to the package directions. Drain them. While the tortellini are cooking, heat 2 tablespoons butter in a shallow ovenproof baking dish. Add the drained tortellini and cook over moderate heat, stirring to coat them with the butter, for 3 minutes.
Pour the tomato sauce over the tortellini. Add 2 tablespoons of the Parmesan cheese and stir gently to mix. Top with 1 tablespoon butter, cut into small pieces, then sprinkle with the remaining cheese. Bake in the hot oven for 10 minutes. Serve very hot.
Chicken ragout à la Ana recipe - Recipes
In my last post I posed the question why I had chosen the name, “Ma in Ispagna son gia…tre.” The line is from Mozart’s opera “Don Giovanni.” In the first act, the Don’s manservant, Leporello, is trying to get one of the women the Don seduced and abandoned to (basically) stop whining and leave him alone. He explains to the woman, Donna Elvira, that she is just one in a long line of conquests, and takes out a “not small” book listing them all to show her (you can see the text and translation here):
“In Italy, six-hundred forty
In Germany, two-hundred thirty-one
One hundred in France in Turkey, ninety-one
But in Spain…but in Spain there are already one thousand and three!”
With our two new producers, first vine now has three Spanish wine producers. So I shortened the line from mille e tre (1,003) to just tre (3) for the title of the blog post introducing some of our new Spanish wines. Congratulations to the winners, who each got two bottles of Bodega Hiriart wine for guessing correctly.
Here’s my favorite rendition of the so-called Catalogue Aria, a concert performance by bass Erwin Schrott. It was part of a gala concert honoring Spanish tenor Placido Domingo. Schrott (who usually sings Don Giovanni and not Leporello) “reads” the list of conquests from the gala program with Domingo’s photo on the cover (complete with putting on his reading glasses and facial expressions of admiration for the big numbers).
Erwin Schrott as Don Giovanni, with Ana Maria Martinez as Donna Elivra in a production at Covent Garden in 2007. The New York Times critic had nice things to say about Schrott’s voice, and much more about the way he looked.
I like this version for two reasons: first, Schrott is tacitly (or not-so-tacitly) addressing the rumors of Domingo’s own womanizing, which have been floating around for years. And second, Schrott is smokin’ hot. In opera, we often have to make allowances for less-than-ideal physical attractiveness (hence the term “opera hot” as opposed to just plain hot). Not so with Erwin Schrott. Sometimes it’s nice to see a production of Don Giovanni and not have to imagine why all the women on stage fall for him. (Voice is “everything” in opera, but that doesn’t mean we can’t appreciate some of the other aesthetics, now does it?)
These Orange County restaurants are offering pickup and delivery amid coronavirus
Cooking three meals a day is strenuous. So give yourself a break with some tasty takeout or delivery from a quality restaurant. These businesses are eager to serve during the ban on dining in due to the novel coronavirus. Many will package home-friendly versions of their dine-in dishes, some have meal kits and family-style dinners and now they’re able to sell beer, wine and cocktails to-go. Others even offer groceries and supplies.
Call ahead or visit websites, as most restaurants have shortened their hours and many things are fluid right now. And don’t forget to ask about giveaways and gift card promotions, many are offering enticing deals.
This is by no means a comprehensive list and many local restaurants are offering pickup and delivery, so don’t forget to reach out to your favorites if they aren’t included.
Urban Plates: Healthful choices. Grass-fed steaks, salmon and brussels sprouts. Family meals and heat-and-eat options. Order through DoorDash for takeout or curbside, no contact pick-up. More locations in Brea, Irvine and Tustin. 26661 Aliso Creek Road, 949-424-6160, urbanplates.com
Georgia’s Restaurant: Soul Food. Order online for curbside pick-up. Delivery by UberEats, DoorDash and Grubhub from Anaheim Packing House and Long Beach Exchange locations. Offering family meals with fried chicken, grilled tilapia or catfish, smothered pork chop and more as well as sides. 440 S. Anaheim Blvd., 714-906-1900, us.orderspoon.com/georgia-s-restaurant.
Lit Cafe: Gourmet breakfast/lunch. Takeout and pickup of breakfast specialties like burritos and chilaquiles and indulgent pastries and desserts. Quarantine menus and chef specials when you follow on social media. Delivery through Grubhub. 1071 N. Tustin Ave., Anaheim, 657-208-3485, LitCafeOC.com.
The Ranch: Fine dining, steaks. Curbside pickup menu for lunch and dinner includes salads, pastas, steaks, fish, chicken and burgers as well as side dishes. Craft cocktails to-go. Beer and wine-to-go is 50% off. 1025 E. Ball Road, 714-817-4200, theranch.com/restaurant/menu.aspx.
Capital Noodle Bar: Chinese. Delivery through DoorDash, UberEats, and Grubhub. Order directly and receive 10% off your meal. Other locations are in Costa Mesa and Irvine. 3477 E. Imperial Highway, 714-983-7996, noodle-irvine.capital-seafood.com.
Old Brea Chop House: Steaks, craft cocktails. Order online or call ahead for delivery, takeout and curbside service. “Dine at Home” three-course meal includes a starter, entree, side and dessert for $60. Craft cocktails to-go include Milky Manhattan Punch, Traditional Manhattan or Old Fashioned. Wines from the list at $400 or less are 50% off. Gift card promotions and deals. Cryo-vac steaks to cook at home. Closed Monday and Tuesday. 180 S. Brea Blvd., 714-592-3122, oldbreachophouse.com.
Slapfish: Sustainable seafood. Take-home lobster roll kit and other items for takeout and delivery through Postmates, DoorDash, UberEats and Grubhub. Health care workers and first responders with badge or in uniform eat free. Kids eat free promotion daily. Locations in Huntington Beach, Irvine are open. Laguna Beach, Tustin and San Clemente locations are temporarily closed. 3405 E. Imperial Highway, 657-444-2291, slapfishrestaurant.com.
Porto’s: Cuban. Coffees, empanadas, medianoche sandwiches, lechon and a full bakery with guava cream cheese and other pastries and whole cakes. Curbside pickup at all locations and bake-at-home offerings shipped frozen. Multiple locations throughout Southern California. 7640 Beach Blvd., 714-367-2030, portosbakery.com.
Corona del Mar
Cafe Jardin: French. Meals are packed ready to reheat and freshly prepared. Entrees can be served warm on request. Other items are also available, such as farmed-picked lettuce, cauliflower, squash, strawberries and more. Par-bake baguettes individually packed. 2647 E. Coast Highway, Corona Del Mar, 949-673-0033, pascalrestaurants.com.
Farmhouse: Locally sourced ingredients. Curbside market, kids take-and-make pizza kits, family meals, daily specials and cocktails to-go. Complimentary deliveries on orders of $75 or more within a 2.5-mile radius. Deliveries outside of this area will be made for an additional $25 per mile. 2301 San Joaquin Hills Road, 949-640-1415, farmhouserg.com.
Five Crowns/SideDoor: Steak, prime rib. Curbside pickup and delivery through DoorDash. Takeout menu includes classic, seasonal and gastropub favorites from Five Crowns and SideDoor including family-style prime rib dinners. Discounted bottles of wine and beer to-go. Offerings include $20 daily produce bags, portioned raw steaks and $50 wine and cheese boxes. Curbside pickup orders receive an extra 20% off. Closed Mondays. 3801 E. Coast Highway, 949-760-0331, TheFiveCrowns.com, SideDoorCdM.com.
Blackmarket Bakery: Artisan bakery cafe. Curbside pickup of cookies, brownies, tarts, cakes, breads, breakfast sandwiches, coffee drinks and beans and more. Cookie kits and cookie doughs available, too. Available through online ordering and with the bakery’s mobile app. Credit and debit cards only, no cash. Santa Ana location temporarily closed. 2937 Bristol St., 714-662-3095, blackmarketbakerycm.weebly.com.
Capital Grille: Steak and seafood. Curbside pickup and complimentary local delivery of starters, soups, sandwiches, salads, entrees, family dinners, as well as steaks and burgers to cook at home. Delivery $50 minimum within 10 miles and $100 minimum to deliver within 10-15 miles. 3333 Bristol St., 714-432-1140, thecapitalgrille.com/takeout.
Costa: Peruvian. Ceviche, steak wrap, lomo saltado, arroz con pollo and more. $4 sangria or Modelo beer to-go. Pickup or delivery through Postmates, DoorDash, Grubhub. Closed Saturday-Monday. 650 Anton Blvd., 714-852-3299, talech.com/biz/ordering/748267/COSTA-COSTA-MESA-CA#/menu.
Cafe Sevilla: Spanish. Orders will be taken for Mother’s Day only with signature items such as paella. Call for curbside pickup. 1870 Harbor Blvd., 714-717-4945, cafesevilla.com.
Din Tai Fung: Chinese. Call ahead or order online for the entire menu available to-go. Beer and wine available for takeout. Pick up order at patio entrance. Delivery by DoorDash and Postmates. 3333 Bristol St., 714-549-3388, extension 1, dintaifungusa.com/order-online.
Dough & Arrow: Cookie cafe. Contactless takeout. Offerings include cookie dough take-and-bakes with ube toasted coconut, Smookie, Brookie, creme brulee, Grown Up Chocolate Chip, sea salt chocolate chip, Cereal Killer, Kitchen Sink and more flavors. “Send A Cookie-Gram to Frontline Heroes” program donates to medical facilities, police and firefighters and others. Orders can be placed at: [email protected] 3033 Bristol St., 657-247-4483, doughandarrow.co
Old Vine Kitchen + Bar: Seasonal menus, wine pairings. Heat-and-serve meals to-go with options including chile verde quiche, jumbo meatballs with tomato ragu, lasagna and more. All menu items serve 6, orders must be placed 24 hours in advance. Wine packages with six bottles, $60 or $100, depending on your selection, come with tasting notes and suggested food pairings Watch social media for specials. To order, call or email [email protected] 2937 Bristol St., 714-545-1411, oldvinekitchenbar.com.
Outpost Kitchen: Beach-inspired cafe. Order online for breakfast, sandwiches, salads, bowls, espresso drinks, juice drinks, charcuterie platters. Wine and cocktails to-go. 3420 Bristol St., 714-852-3044, toasttab.com/outpost-kitchen-south-coast.
Playa Mesa: Mexican. Delivery through UberEats and DoorDash. Takeout family packs and margaritas to-go. Call or email [email protected] 428 E. 17th St., 949-287-5292 playamesa.com.
Seasons 52: Seasonal, healthful choices. Curbside pickup and free local delivery within 20 minutes of the restaurant. Flatbreads, soups, entrees, mini-indulgences and three-course family meals with sides for four. Discounted wine, beer and cocktails to-go. 3333 Bristol St., 714-437-5252, seasons52.com.
Vaca: Steak and Spanish. Curbside pickup of to-go family meals of three courses with entrees such as paella or steak. Chef’s special meals change regularly. Soups, cheese and charcuterie boards. Gift card promotions. Wine, sangria and cocktails to-go, including the signature “Vaca Tonic.” Closed Sunday with the exception of Easter weekend when it will be closed Saturday, April 11, and open Sunday, April 12. Easter orders must be in by 5 p.m. Friday, April 10. 695 Town Center Drive, 714-463-6060, vacarestaurant.com/togomenu.
Water Grill: Seafood. Pickup on Saturday, April 11, only for Easter dinners. But popup markets will be held from 10 a.m.-4 p.m. Tuesday, Thursdays and Saturdays with discounts on King’s Seafood Company’s Alaskan halibut, king crab legs, live lobsters, salmon, jumbo shrimp and produce. Batch cocktails available to-go. 3300 Bristol St., 949-208-7060, watergrill.com/southcoast.
El Torito: Mexican. Tacos, burritos, enchiladas and a lot more. El Torito has always been a go-to for Mexican food with locations throughout Southern California. The chain has an offer of $10 off all takeout orders of $35 or more. Call for pickup or get free delivery when you order online. Margaritas to-go. 5995 Katella Ave., 714-761-8155, eltorito.com.
Coastal Kitchen: West Coast New American. Smoked trout dip and New England clam chowder and other starters entrees include Scottish salmon and a double cut pork chop served with cider fig glaze and mashed potatoes for pickup. Takeout wine specials and food specials announced on social media daily. 34091 Pacific Coast Highway, 949-449-2822, coastalkitchendanapoint.com.
Craft House: Gastropub. Curbside pickup and batched cocktails. 34094 Pacific Coast Highway, 949-481-7734, eatatcrafthouse.com.
Glasspar: Seafood. The restaurant has made itself over into a seafood market with wine and cocktails to-go on Wednesday and Saturdays. 24961 Dana Point Harbor Drive, 949-240-6243, glasspar.com.
Whitestone Restaurant: Global. The restaurant offers its lunch and dinner menu and kids’ menus, as well as carry out cocktails, takeout and curbside pickup. 34212 Pacific Coast Highway, 949-489-8911, whitestonerestaurant.com.
The Recess Room: Gastropub. Call to order takeout, delivery not available. Also providing free lunches each week for students and seniors. Call ahead and provide your name and estimated time of arrival between noon and 4 p.m. on Fridays. Volunteers will bring your order out to you, curbside. Senior citizens may send a family member or friend to pick up food, or The Recess Room can deliver within Fountain Valley city limits.18380 Brookhurst St., 714-377-0398, therecessroom.com.
The Cellar: French, extensive wine list. Pickup and delivery. Wine and cocktails to go. 305 N. Harbor Blvd., 714-525-5682, cellardining.com.
Kahn Saab Desi Craft Kitchen: Halal cuisine. Takeout and delivery through Grubhub, DoorDash, and Postmates. Family takeout barbecue kits of smoked beef kabob, Malai chicken tikka, or Afghani Seekh kabob, served with vegetable biryani for $50. Discounts if you order by phone. Chef Imran “Ali” Mookhi prepares rice and lentils vegan meals to give away each Friday from 4-7 p.m.. He’s also distributing raw bags of rice and lentils. 229 E. Commonwealth Ave., khansaaboc.com.
Nova: Cocktails, beer and bottles of spirits and wine. Call or email [email protected] Curbside pickup only. 12361 Chapman Ave., 201-300-5312, novaoc.com.
Matter of Craft Bottle Shop, Tap Room & Scratch Kitchen: Pizza and beer. Order online or by phone for pickup. In-house delivery and via DoorDash. Offering mix-and-match six packs, hard kombuchas, hard seltzers and hard ciders for 20% off. Special daytime happy hour pricing with $5 off all artisan pizzas, half-off wings, $6 specialty cocktails and wines by the glass and $5 select draft beers from 4-6 p.m. Monday through Thursday. 21022 Beach Blvd., 714-587-9002, matterofcraft.com.
Sessions West Coast Deli: Gourmet sandwiches. Scratch-made sandwiches, salads and sides, coffee and hard kombucha for curbside pickup or delivery through Postmates, Grubhub, DoorDash and UberEats. Call or order online. Irvine and Newport Beach locations also open, Fashion Island temporarily closed. 414 Pacific Coast Highway, 714-594-3899, sessionswcd.com.
Solita Tacos & Margaritas: Baja style Mexican. Solita and sister restaurant Sol Cocina in Newport Beach, are offering call-to-order service for takeout during normal business hours. Limited menu, order online through the website. 7631 Edinger Ave., 714-894-2792, solitatacos.com.
Adya: Indian. Pickup items include chicken tikka masala or paneer masala meal for four with rice, naan, dal and vegetarian Curry of the Day or Chana Masala meal for four with rice, naan, dal and salad. Vegan meal can be requested with chana masala. Delivery through Postmates, DoorDash, Grubhub, and UberEats. Adya is also offering curries at OC Baking Company in Orange, see listing for that city. Anaheim location is closed temporarily. 4213 Campus Drive, 949-679-2299, adya-irvine.square.site.
Andrei’s Conscious Cuisine: Naturally raised meats, sustainable seafood. Curbside pickup and delivery Grubhub, DoorDash, UberEats and Postmates, with an à la carte menu and Family Packages of 2-8 servings. Bottled wine and Champagne for 25% off, $3 beers. Call to place family orders. Closed Monday. 2607 Main St., 949-387-8887, andreisrestaurant.com.
Curry Up Now: Indian Street Food. Takeout and delivery with seven daily specials and five family meals which feed four, six or eight people (for $55, $79 and $101) and come with a choice of four entree combos or the Burrito Pack, plus a variety of sides such as daal lentils and turmeric rice, samosas, chutneys, mac and cheese and cookies. 922 Spectrum Center Drive, Irvine, 949-932-0153, curryupnow.com.
Fogo de Chão: Brazilian steakhouse. Curbside pickup and free delivery of prepared foods and ready-to-grill meats. 623 Spectrum Center Drive, Irvine, 949-398-1500, fogodechao.com.
Phan55: Vietnamese. Takeout, curbside pickup, delivery through DoorDash, UberEats, Grubhub and Postmates. Beer and wine to-go. 8557 Irvine Center Drive, 949-825-5117 6000 Scholarship Drive, 949-724-1236 phans55.com.