• Wednesday, November 25, 2020

Fancy Eating

A Taste of Old Hollywood
By , CYJ Contributor
June 26, 2013

Whether you’re the country club type or the mid-century modern aficionado, Palm Springs will speak your language. And what of its cuisine? It may be a desert, but it’s still a paradise for California’s twinkles of old Hollywood. And we’ve got some star-inspired recipes to celebrate the vacation spot that’s anything but dry. Dishes are all about staying cool, at ease, and well-lubricated.

Chilled Shrimp with Avocado Yogurt Dip


1 lb shrimp, peeled and deveined
2 springs rosemary
2 sprigs tarragon
3 bay leaves
1 avocado
1/4 cup Greek yogurt
1 teaspoon lemon juice
1 teaspoon fresh, hot red pepper (like cayenne)
1/2 teaspoon salt


Serves 4

Boil a pot of water large enough for the shrimp. Add rosemary, tarragon, and bay leaves. Let boil 3–5 minutes. Rinse shrimp and add to pot, turning off heat and letting shrimp cook, 7–10 minutes.

Meanwhile, in a blender, mix avocado, yogurt, lemon juice, zest, red pepper, and salt.

Drain shrimp, pat dry, and let cool completely. Serve with the avocado dip.

Sinatra Pasta


1/2 lb squid ink pasta
1 lb squid, cleaned, sliced into rings
1/4 cup white wine
2 tablespoon crème fraîche
2 tablespoon lemon juice
1/2 teaspoon red chili flakes
1 tablespoon lemon zest
2 tablespoon parsley, chopped


Serves 4

Cook pasta in boiling salted water until al dente.

Meanwhile, rinse squid and cook in white wine and 2 tablespoon water until opaque, 3–5 minutes. Add lemon juice, and chili flakes.

Drain pasta, reserving a small amount of the pasta water. Add squid to the pasta and add the crème fraîche and a bit of the pasta water to loosen if necessary. Sprinkle with zest and parsley.

Marsala Strawberry Trifle


1 cup marsala, divided
2 pints strawberries, hulled and quartered
1/4 cup turbinado sugar
1 pint heavy whipping cream
3 slices brioche
3 tablespoons unsalted butter


Serves 2–4

In a large saucepan over medium, mix 3/4 cup marsala and sugar until sugar is dissolved. Add the strawberries and stir, 5 minutes. Remove from heat and let sit for at least one but up to 24 hours.

Whip cream until stiff and then fold in remainder of marsala. Set aside.

Heat 1 tablespoon butter in a saucepan and sear one piece of brioche, repeating with all three slices of bread and three tablespoons butter.

Assemble trifle by placing one piece of brioche on plate, topping with strawberries and then cream. Repeat until you’ve topped with cream.

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