(From LATIMES.COM)
www.latimes.com
This sounds too good to pass up!
Note: Adapted from Tim Staehling, the Hungry Cat. To make simple syrup, heat equal parts sugar and water until the sugar has dissolved. Remove from heat and cool before using.
2 to 3 ripe Fuyu persimmons
1/2 ounce simple syrup (or to taste)
Ground cinnamon, for rimming the glass
Fine salt, for rimming the glass
Lime wedge, for rimming the glass
1 3/4 ounce tequila reposado
1 ounce lime juice, fresh-squeezed
Lime wheel, for garnish
1. Make the persimmon purée: In a blender, purée the persimmons (with skins), adding simple syrup to taste. This makes about one-half cup purée. The purée will keep, covered and refrigerated, for up to 1 week.
2. Prepare a martini glass by placing 1 part cinnamon and 2 parts salt (taste and adjust ratio as desired) on a small plate, wet the rim of the glass with a lime wedge, then dip it in the mixture. In a cocktail shaker with ice, combine the tequila, 1 1/2 ounces of persimmon purée and lime juice. Shake vigorously and strain into the rimmed glass. Garnish with a lime wheel.
Wednesday, December 29, 2010
another great recipe for your new year's event!
Smokey Deviled Eggs
Every party needs a plate of deviled eggs. This recipe makes for a traditional flavor base but with a slight twist. Be sure to garnish with paprika for a colorful presentation.
10 eggs
7 tbsp good quality mayonnaise
1 tsp champagne vinegar
2 tsp Dijon mustard
½ tsp dry mustard
¼ tsp curry powder
¼ tsp cayenne pepper
¼ tsp paprika
salt and pepper to taste
Place eggs in a large sauce pan of cold, salted water over high heat. Bring to a boil. Immediately reduce the heat to maintain a simmer and cook for exactly 9 minutes. Using a sloted spoon, remove the eggs from the water and place under cold running water until cool to the touch. Gently crack the shells and peel the eggs under the running water.
Halve the eggs. Scoop the yolks into a food processor and process until smooth. Cut a thin slice from the underside of each white, so they will sit flat on a plate. Arrange on plate and set aside. Add the mayonnaise, vinegar, Dijon mustard, dry mustard, cayenne, and curry powder to the yolks., Process briefly until well comnbined. Taste and adjust seasonings.
Spoon the yolk mixture into a pastry bag fitted swith a large star tip. Pipe the mixture into the egg whites. Garnish with paprika and serve immediately or cover and refrigerate for up to 2 days.
Every party needs a plate of deviled eggs. This recipe makes for a traditional flavor base but with a slight twist. Be sure to garnish with paprika for a colorful presentation.
10 eggs
7 tbsp good quality mayonnaise
1 tsp champagne vinegar
2 tsp Dijon mustard
½ tsp dry mustard
¼ tsp curry powder
¼ tsp cayenne pepper
¼ tsp paprika
salt and pepper to taste
Place eggs in a large sauce pan of cold, salted water over high heat. Bring to a boil. Immediately reduce the heat to maintain a simmer and cook for exactly 9 minutes. Using a sloted spoon, remove the eggs from the water and place under cold running water until cool to the touch. Gently crack the shells and peel the eggs under the running water.
Halve the eggs. Scoop the yolks into a food processor and process until smooth. Cut a thin slice from the underside of each white, so they will sit flat on a plate. Arrange on plate and set aside. Add the mayonnaise, vinegar, Dijon mustard, dry mustard, cayenne, and curry powder to the yolks., Process briefly until well comnbined. Taste and adjust seasonings.
Spoon the yolk mixture into a pastry bag fitted swith a large star tip. Pipe the mixture into the egg whites. Garnish with paprika and serve immediately or cover and refrigerate for up to 2 days.
Holiday Brunch Recipe
Sweet Potato, Corn and Edamame Hash
This dish is a seasonal crowd pleaser and a fantastic addition to a holiday brunch. If you have leftover ham, throw it in this recipe! To serve as a brunch item, serve over fresh bed of arugula and top with a poached egg.
1 sweet onion, diced- rough chop (we used maui onions, but yellow onion will work)
1 tbsp olive oil
2 (or 4 small) large sweet potatoes, peeled and cut into 1/4 in cubes
8-10 oz of diced smoked ham
1-2 garlic cloves, minced
1 12 oz package uncooked frozen shelled edamame
1 12 oz package frozen whole kernel corn
1/4 cup chicken broth
1 tbsp chopped fresh thyme
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
Saute ham and onion in hot oil in a skillet over medium heat-high heat. (I prefer to use a large cast iron skillet but a standard non-stick skillet will work). Sautee for approx 6-8 minutes or until onion is tender and ham is lightly browned. Stir in cubed sweet potatoes, and saute for additional 5 minutes. Add garlic and saute for 1 minute max. Stir in edamame and remaining three ingredients. Reduce heat to medium-low. Cover and cook, stirring occasionally 10-12 minutes or until sweet potatoes are tender. Add salt and pepper.
This dish is a seasonal crowd pleaser and a fantastic addition to a holiday brunch. If you have leftover ham, throw it in this recipe! To serve as a brunch item, serve over fresh bed of arugula and top with a poached egg.
1 sweet onion, diced- rough chop (we used maui onions, but yellow onion will work)
1 tbsp olive oil
2 (or 4 small) large sweet potatoes, peeled and cut into 1/4 in cubes
8-10 oz of diced smoked ham
1-2 garlic cloves, minced
1 12 oz package uncooked frozen shelled edamame
1 12 oz package frozen whole kernel corn
1/4 cup chicken broth
1 tbsp chopped fresh thyme
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
Saute ham and onion in hot oil in a skillet over medium heat-high heat. (I prefer to use a large cast iron skillet but a standard non-stick skillet will work). Sautee for approx 6-8 minutes or until onion is tender and ham is lightly browned. Stir in cubed sweet potatoes, and saute for additional 5 minutes. Add garlic and saute for 1 minute max. Stir in edamame and remaining three ingredients. Reduce heat to medium-low. Cover and cook, stirring occasionally 10-12 minutes or until sweet potatoes are tender. Add salt and pepper.
Saturday, December 18, 2010
from Redlands Daily Facts Food Column
Stilton Stuffed Shrimp Stuffed with Spicy Cocktail Sauce
2-3 doz boiled shrimp, shelled and cleaned, tails left on
handful chopped chives, fine cut (or sub with Italian parsley)
Crumbled blue cheese (stilton, Roquefort, blue variety)
Cut shrimp ¾ way through with paring knife. Stuff crumbled blue cheese in opening. Roll shrimp stuffed with cheese in chopped chives or parsley. Serve shrimp chilled with cocktail sauce
2-3 doz boiled shrimp, shelled and cleaned, tails left on
handful chopped chives, fine cut (or sub with Italian parsley)
Crumbled blue cheese (stilton, Roquefort, blue variety)
Cut shrimp ¾ way through with paring knife. Stuff crumbled blue cheese in opening. Roll shrimp stuffed with cheese in chopped chives or parsley. Serve shrimp chilled with cocktail sauce
Sunday, December 12, 2010
Roasted Beet and Redlands Oranges Salad
Salad of Roasted Beets with Redlands Oranges and Farm Goat Cheese
Each time I prepare this recipe it is slightly different, so feel free to experiment with portions and ingredients. I love purchasing beets from our local farmers, however if you can’t find beets at the farmer’s market, you can always order fantastic beets from Washington Produce. If local oranges are available, this recipe is sure to be a hit with Redlands oranges.
8-10 large fresh beets (or 14-18 small) fresh beets, with skins on (use varying sizes and colors if desired)
4-6 local large oranges (or 12-14 tangerines, seedless)
Toasted walnuts, as needed for garnish
8 oz goat cheese, Chevre or similar variety
Chives, as needed for garnish, Fine cut.
olive oil, as needed
Preheat oven to 400 F. Wash beets thoroughly, remove greens and put aside. (Greens from beets can be sautéed separately on stovetop to accompany salad, if you so desire). Slice beets into 1/4 " slices, leaving skin on. Put sliced in large mixing bowl, coat each beet slice evenly with olive oil. Place beets in single layer on baking sheet into preheated oven. Roast for approx 20-30 minutes, depending upon strength of oven and size of beets. Larger beets may take closer to 40-45 minutes but watch closely to prevent burning. Beets will start 'hissing' before done. Check beet slices approximately 15 minutes into cooking and turn each slice over. If you have 'hot spots' in your oven, rotate to ensure even cooking on all slices. When done, beets should be shiny and soft to the touch, with an even texture. While beets are roasting segment oranges or tangerines into individual 'sections' and set aside. Layer ingredients in large serving bowl. Place beets on bottom, citrus on middle layer, crumbled goat cheese on top. Garnish with toasted walnuts and cut chives as final topping.
Each time I prepare this recipe it is slightly different, so feel free to experiment with portions and ingredients. I love purchasing beets from our local farmers, however if you can’t find beets at the farmer’s market, you can always order fantastic beets from Washington Produce. If local oranges are available, this recipe is sure to be a hit with Redlands oranges.
8-10 large fresh beets (or 14-18 small) fresh beets, with skins on (use varying sizes and colors if desired)
4-6 local large oranges (or 12-14 tangerines, seedless)
Toasted walnuts, as needed for garnish
8 oz goat cheese, Chevre or similar variety
Chives, as needed for garnish, Fine cut.
olive oil, as needed
Preheat oven to 400 F. Wash beets thoroughly, remove greens and put aside. (Greens from beets can be sautéed separately on stovetop to accompany salad, if you so desire). Slice beets into 1/4 " slices, leaving skin on. Put sliced in large mixing bowl, coat each beet slice evenly with olive oil. Place beets in single layer on baking sheet into preheated oven. Roast for approx 20-30 minutes, depending upon strength of oven and size of beets. Larger beets may take closer to 40-45 minutes but watch closely to prevent burning. Beets will start 'hissing' before done. Check beet slices approximately 15 minutes into cooking and turn each slice over. If you have 'hot spots' in your oven, rotate to ensure even cooking on all slices. When done, beets should be shiny and soft to the touch, with an even texture. While beets are roasting segment oranges or tangerines into individual 'sections' and set aside. Layer ingredients in large serving bowl. Place beets on bottom, citrus on middle layer, crumbled goat cheese on top. Garnish with toasted walnuts and cut chives as final topping.
As Demonstrated during Redlands Conservancy Party for all Parties for the Necklace
Three Brother’s Eggs Crème Brulee
This recipe is traditional in preparation and flavor. I prefer crème brulee this way, with no added flavors or additional ingredients. Recently I served crème brulee using this recipe at a Redlands Conservancy fundraiser. As usual, it was well received.
I suggest local, farm fresh eggs from Three Brother’s Eggs Farm. You can purchase these wonderful food-safe eggs on Saturday mornings at Grove School Farmer’s Market.
To caramelize the sugar on top of the crème brulee, purchase an ‘industrial strength’ torch from Home Depot or Lowes. Don’t bother buying the smaller versions available at cooking supply stores, I find they aren’t made as well and take much more time and effort to use.
Ingredients
2 cups heavy cream
½ tsp vanilla extract
8 large eggs ½ cup sugar
extra sugar for caramelized topping
Preheat oven to 275F.
Begin by heating heavy cream on stovetop until simmering, hot but not boiling. Watch cream closely to avoid scorching the milk. Separate the eggs from yolks in two separate bowls. Add the sugar to egg yolks and whisk until smooth. The kitchen-aid stand up mixture, with a whisk attachment, works well for this step.
Pour about 1/3 of hot cream into bowl with yolks, whisk very gently. Be sure to add hot cream slowly to yolks, this is temper the yolks so they don’t over cook. Slowly pour the remaining cream and whisk the mixture gently again while being careful not to create many air bubbles. Strain the mixture. Add vanilla extract. Pour into individual ramekins, place ramekins in water bath. Use a casserole dish or roasting pan to create water bath. Pour boiling water in roasting pan to reach about halfway on the sides of each ramekin.
Place ramekins in water bath in preheated oven, bake for approximately ½ hour. When crème brulee is done, each should jiggle a bit like jello. Allow to cool for several hours, store uncovered in refrigerator after cooled.
As the final step, just before serving, spread an even layer of sugar over the top of each crème brulee. Use torch to brown sugar.
This recipe is traditional in preparation and flavor. I prefer crème brulee this way, with no added flavors or additional ingredients. Recently I served crème brulee using this recipe at a Redlands Conservancy fundraiser. As usual, it was well received.
I suggest local, farm fresh eggs from Three Brother’s Eggs Farm. You can purchase these wonderful food-safe eggs on Saturday mornings at Grove School Farmer’s Market.
To caramelize the sugar on top of the crème brulee, purchase an ‘industrial strength’ torch from Home Depot or Lowes. Don’t bother buying the smaller versions available at cooking supply stores, I find they aren’t made as well and take much more time and effort to use.
Ingredients
2 cups heavy cream
½ tsp vanilla extract
8 large eggs ½ cup sugar
extra sugar for caramelized topping
Preheat oven to 275F.
Begin by heating heavy cream on stovetop until simmering, hot but not boiling. Watch cream closely to avoid scorching the milk. Separate the eggs from yolks in two separate bowls. Add the sugar to egg yolks and whisk until smooth. The kitchen-aid stand up mixture, with a whisk attachment, works well for this step.
Pour about 1/3 of hot cream into bowl with yolks, whisk very gently. Be sure to add hot cream slowly to yolks, this is temper the yolks so they don’t over cook. Slowly pour the remaining cream and whisk the mixture gently again while being careful not to create many air bubbles. Strain the mixture. Add vanilla extract. Pour into individual ramekins, place ramekins in water bath. Use a casserole dish or roasting pan to create water bath. Pour boiling water in roasting pan to reach about halfway on the sides of each ramekin.
Place ramekins in water bath in preheated oven, bake for approximately ½ hour. When crème brulee is done, each should jiggle a bit like jello. Allow to cool for several hours, store uncovered in refrigerator after cooled.
As the final step, just before serving, spread an even layer of sugar over the top of each crème brulee. Use torch to brown sugar.
Sunday, December 5, 2010
another crostini recipe
Herb-Tomato Crostini
Makes about 20 appetizer servings
1/4 cup olive oil
2 garlic cloves, pressed
1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt (large pinch or two small)
1/8 teaspoon pepper (or ‘small pinch’)
1 large tomato, finely chopped
3/4 cup finely chopped green onions
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1/3 cup crumbled feta cheese
Tip: This is a great ‘make ahead’ recipe. If you make this mixture the night before and allow to sit in refrig in a bowl, the flavors will be greatly enhanced when you serve them the next day. Don’t top the bread until just before serving. (to prevent bread from becoming soggy). Another idea is to serve the topping in a bowl and serve cut bread in basket to side. That way guests can assemble themselves!
Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.
Makes about 20 appetizer servings
1/4 cup olive oil
2 garlic cloves, pressed
1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt (large pinch or two small)
1/8 teaspoon pepper (or ‘small pinch’)
1 large tomato, finely chopped
3/4 cup finely chopped green onions
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1/3 cup crumbled feta cheese
Tip: This is a great ‘make ahead’ recipe. If you make this mixture the night before and allow to sit in refrig in a bowl, the flavors will be greatly enhanced when you serve them the next day. Don’t top the bread until just before serving. (to prevent bread from becoming soggy). Another idea is to serve the topping in a bowl and serve cut bread in basket to side. That way guests can assemble themselves!
Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.
Friday, December 3, 2010
This week's Daily Facts Food Column: Entertaining 101
Be sure to pick up a copy of Saturday's Redlands Daily Facts newspaper to read this week's food column. This week is: Simplifying Holiday Cooking and Entertaining. You can also view the column on-line, but you won't see the beautiful photography from ModPhotography.
Here's a perfect recipe for holiday entertaining. I discovered this recipe after purchasing wonderful eggplant from Farmer Jason of Three Sister's Farm. Be sure to visit the Grove School Produce Market every Saturday!
Spicy Eggplant Dip with Parmesan Toasts
For this recipe, I like to use eggplant from the Saturday market at the Grove School, or eggplant from Washington Produce in Redlands. I recommend Pepperidge Farm prepared puff pastry from the grocery store.
You can make this dip one or two days in advance to allow the flavors to develop. It will also give you more time to prepare other food or concentrate on other details. Be sure to bring the dip to room temperature before serving.
½ cup plus 3 tbsp olive oil, keep more aside for brushing
2 eggplants, about 12 oz each, peeled and cut into 1 inch cubes
2 garlic cloves, thin slice
1 large yellow onion, chopped
¼ tsp red chili flakes
¼ tsp ground cumin
2 tbs fresh flat leaf parsley, chopped
juice of one lemon
1 baguette, sliced ¼ in thick
1/3 cup grated Parmesan cheese
salt and freshly ground pepper to taste
In a deep sauté pan over medium heat, warm ¼ cup of the olive oil until warm. Add half the eggplant and sauté stirring occasionally until lightly golden and tender, 8 to 10 minutes. Transfer to a platter and repeat with ¼ cup of the olive oil and the remaining eggplant. Transfer to platter.
Warm 1 tbs of the olive oil in the pan. Add the garlic and sauté, stirring often, until golden, about 1 minute. Add the onion and sauté, stirring occasionally, until tender, 4-5 minutes. Stir in the chili flakes and cumin until blended and return the eggplant to the pan. Cook, stirring often, until the eggplant is very tender and almost mushy, 6-8 minutes more. Remove from the heat and let cool for 5 minutes.
Preheat oven to 350F
Arrange the baguette slices on a baking sheet. Brush the sides lightly with olive oil, season with salt and pepper, and sprinkle with the cheese. Bake until golden and crisp, but not burned, about 15-18minutes. Let toasts cool to room temperature and store in airtight containers until ready to serve.
Let the eggplant stand at room temperature for at least 30 minutes before serving. Serve the parmesan toasts alongside.
Here's a perfect recipe for holiday entertaining. I discovered this recipe after purchasing wonderful eggplant from Farmer Jason of Three Sister's Farm. Be sure to visit the Grove School Produce Market every Saturday!
Spicy Eggplant Dip with Parmesan Toasts
For this recipe, I like to use eggplant from the Saturday market at the Grove School, or eggplant from Washington Produce in Redlands. I recommend Pepperidge Farm prepared puff pastry from the grocery store.
You can make this dip one or two days in advance to allow the flavors to develop. It will also give you more time to prepare other food or concentrate on other details. Be sure to bring the dip to room temperature before serving.
½ cup plus 3 tbsp olive oil, keep more aside for brushing
2 eggplants, about 12 oz each, peeled and cut into 1 inch cubes
2 garlic cloves, thin slice
1 large yellow onion, chopped
¼ tsp red chili flakes
¼ tsp ground cumin
2 tbs fresh flat leaf parsley, chopped
juice of one lemon
1 baguette, sliced ¼ in thick
1/3 cup grated Parmesan cheese
salt and freshly ground pepper to taste
In a deep sauté pan over medium heat, warm ¼ cup of the olive oil until warm. Add half the eggplant and sauté stirring occasionally until lightly golden and tender, 8 to 10 minutes. Transfer to a platter and repeat with ¼ cup of the olive oil and the remaining eggplant. Transfer to platter.
Warm 1 tbs of the olive oil in the pan. Add the garlic and sauté, stirring often, until golden, about 1 minute. Add the onion and sauté, stirring occasionally, until tender, 4-5 minutes. Stir in the chili flakes and cumin until blended and return the eggplant to the pan. Cook, stirring often, until the eggplant is very tender and almost mushy, 6-8 minutes more. Remove from the heat and let cool for 5 minutes.
Preheat oven to 350F
Arrange the baguette slices on a baking sheet. Brush the sides lightly with olive oil, season with salt and pepper, and sprinkle with the cheese. Bake until golden and crisp, but not burned, about 15-18minutes. Let toasts cool to room temperature and store in airtight containers until ready to serve.
Let the eggplant stand at room temperature for at least 30 minutes before serving. Serve the parmesan toasts alongside.
Tuesday, November 30, 2010
Thank you, Inland Empire magazine!
A special "Thanks" to Penny Schwartz, writer for Inland Empire magazine for the wonderful interview in the December issue. If you haven't seen it yet, pick up the latest copy. Actress Emily Blunt is on the cover. Sorry, only available in hard-copy and not viewable on-line.
New Podcast Interview on-line: What to do with Thanksgiving Leftovers
I was recently interviewed for about “What to do with Thanksgiving Leftovers…” To hear the podcast, go to kcaaRadio.com, go to Sunday programs, look for real food empire podcast for November 28th. The interview is about an hour long, most of my interview is during the second half. If you have problems locating it, e-mail me for assistance: LFBurton@gmail.com
Food Storage Tips for your Thanksgiving Leftovers!
Food Storage Tips for Thanksgiving Leftovers and Some Thoughts About Stocks and Soups
Storing Foods
• Proper storage at an even temperature or below 40F is important
• Food danger zone: 41F to 135F (never serve foods at these temperatures)
• Don’t overcrowd foods in your refrigerator or freezer. Air should circulate freely to keep foods evenly cooked
• To prevent freezer burn, use only moisture-proof wrappings such as resealable plastic bags or airtight plastic containers. Remove as much air as possible from bags or containers.
• Some foods, such as seafood (crabcakes) or biscuits should be stored individually and then stored. Freeze them on baking sheets, uncovered until firm, then wrap each item in plastic wrap and pack them in a heavy-duty resealable plastic bag.
Reheating Meals
• When reheating refrigerated or frozen foods, reheat at lower temperature than original cooking temperature. Never use a higher temperature or the food may be overcooked.
• If using a microwave to reheat, use low or medium power. If reheated at high power, the food may be overcook on the edges before center is heated through.
Thawing Frozen Foods
• In the refrigerator, place the food in the refrigerator for at least 8 hours or up to overnight. This method will preserve the taste, color and texture of food.
• In the microwave, place the food in the microwave and heat on low heat or defrost setting. Reheat or cook the food immediately after thawing.
Stocks and Sauces
• A stock is a flavored liquid, usually the base for a soup, sauce or braised dish. The French appropriately call a stock a ‘fond’ (or a ‘base’) as stocks are a basis for many classic and modern dishes.
• A sauce is a thickened liquid to flavor and enhance foods. A good sauce adds flavor, moisture, richness and visual appeal. A sauce should compliment food, it should never disguise it.
• The thought of preparing stocks and sauces can be intimidating but following these steps can make it quite simple.
• Bones are the most important ingredient to making a good stock or sauce. They add flavor, richness and color to the stock.
• The best bones for poultry stock (turkey or chicken) are from the neck and back. If an entire carcass is used, it can be cut up for easier handling. Always cut at the joints and never in the middle of a bone.
• If making vegetable stock, use only 2-3 different types of vegetables for the right flavor mix.
Storing Foods
• Proper storage at an even temperature or below 40F is important
• Food danger zone: 41F to 135F (never serve foods at these temperatures)
• Don’t overcrowd foods in your refrigerator or freezer. Air should circulate freely to keep foods evenly cooked
• To prevent freezer burn, use only moisture-proof wrappings such as resealable plastic bags or airtight plastic containers. Remove as much air as possible from bags or containers.
• Some foods, such as seafood (crabcakes) or biscuits should be stored individually and then stored. Freeze them on baking sheets, uncovered until firm, then wrap each item in plastic wrap and pack them in a heavy-duty resealable plastic bag.
Reheating Meals
• When reheating refrigerated or frozen foods, reheat at lower temperature than original cooking temperature. Never use a higher temperature or the food may be overcooked.
• If using a microwave to reheat, use low or medium power. If reheated at high power, the food may be overcook on the edges before center is heated through.
Thawing Frozen Foods
• In the refrigerator, place the food in the refrigerator for at least 8 hours or up to overnight. This method will preserve the taste, color and texture of food.
• In the microwave, place the food in the microwave and heat on low heat or defrost setting. Reheat or cook the food immediately after thawing.
Stocks and Sauces
• A stock is a flavored liquid, usually the base for a soup, sauce or braised dish. The French appropriately call a stock a ‘fond’ (or a ‘base’) as stocks are a basis for many classic and modern dishes.
• A sauce is a thickened liquid to flavor and enhance foods. A good sauce adds flavor, moisture, richness and visual appeal. A sauce should compliment food, it should never disguise it.
• The thought of preparing stocks and sauces can be intimidating but following these steps can make it quite simple.
• Bones are the most important ingredient to making a good stock or sauce. They add flavor, richness and color to the stock.
• The best bones for poultry stock (turkey or chicken) are from the neck and back. If an entire carcass is used, it can be cut up for easier handling. Always cut at the joints and never in the middle of a bone.
• If making vegetable stock, use only 2-3 different types of vegetables for the right flavor mix.
Another Recipe for Thanksgiving Leftovers . . .
Turkey Sweet Potato Empanadas With Gravy
Leftover ingredients: Turkey, Sweet Potatoes and/or mashed potatoes, Green Beans, Gravy
1 ½ cups roasted turkey, fine chop
½ cup sweet potatoes (or sub with mashed potatoes)
8 oz. (1/2 package) cream cheese, softened
½ cup cut cooked green beans
1 raw carrot, grated
1 ½ packages refrigerated pie crust
1 large egg, beaten
2 tbsp fresh parsley, chopped
Poppy seeds
Turkey gravy, warmed
Salt and pepper
Preheat oven to 400F. Stir together: turkey, mashed potatoes, cream cheese, green beans, grated carrot and fresh parsley. Season with salt and pepper to taste. Unroll each pie crust. Lightly roll each into a 12 inch circle. Cut each empanada crust into 6 inch circles using a round cutter. Place about 3 tbsp turkey mixture just below center of each dough circle. Fold dough over filling, pressing and folding edges to seal.
Arrange empanadas on a lightly greased baking sheet. Brush exterior of each empanada with egg. If desired, sprinkle exterior with poppy seeds.
Bake at 400F for 18 to 20 minutes or until golden brown. Serve with warm gravy. Alternatively, serve empanadas with Chipotle Cranberry Sauce.
Make ahead tip: Unbaked empanadas can be frozen up to 1 month. Bake frozen empanadas 30 to 35 minutes or until golden brown.
Leftover ingredients: Turkey, Sweet Potatoes and/or mashed potatoes, Green Beans, Gravy
1 ½ cups roasted turkey, fine chop
½ cup sweet potatoes (or sub with mashed potatoes)
8 oz. (1/2 package) cream cheese, softened
½ cup cut cooked green beans
1 raw carrot, grated
1 ½ packages refrigerated pie crust
1 large egg, beaten
2 tbsp fresh parsley, chopped
Poppy seeds
Turkey gravy, warmed
Salt and pepper
Preheat oven to 400F. Stir together: turkey, mashed potatoes, cream cheese, green beans, grated carrot and fresh parsley. Season with salt and pepper to taste. Unroll each pie crust. Lightly roll each into a 12 inch circle. Cut each empanada crust into 6 inch circles using a round cutter. Place about 3 tbsp turkey mixture just below center of each dough circle. Fold dough over filling, pressing and folding edges to seal.
Arrange empanadas on a lightly greased baking sheet. Brush exterior of each empanada with egg. If desired, sprinkle exterior with poppy seeds.
Bake at 400F for 18 to 20 minutes or until golden brown. Serve with warm gravy. Alternatively, serve empanadas with Chipotle Cranberry Sauce.
Make ahead tip: Unbaked empanadas can be frozen up to 1 month. Bake frozen empanadas 30 to 35 minutes or until golden brown.
Another Recipe for Thanksgiving Leftovers . . .
Mashed Potato Soup with Ham and Biscuits
Leftover ingredients: Ham, Mashed Potatoes, Sweet Peas, Biscuits or Dinner Rolls
1 tbsp olive oil
2 tbsp butter
1 yellow onion, diced
1 ½ cup diced smoked ham
4 green onions, fine slice
1 garlic clove, fine mince
2-3 cups mashed potatoes
14oz low sodium chicken broth
1 cup milk
¾ cup sweet green peas
2 tsp fresh thyme, fine chop
2 cups biscuits or rolls, torn into cubes
1 cup grated cheddar cheese
Preheat Broiler. Preheat 2 tbsp butter in large saucepan. Add diced yellow onion, green onion and ham. Sautee on low-medium heat until golden brown but not burned. Add mashed potatoes, broth, milk, peas and fresh thyme. Bring to a boil, reduce heat. Simmer ten minutes or longer, until thickened. Season with salt and pepper. Spoon soup into oven safe individual bowls. Top each bowl with biscuits/rolls and grated cheese. Place bowls on baking sheet. Broil for 3-4 minutes. Watch closely to prevent burning. If no broil setting, cook in oven for 4-5 minutes at highest temperature setting. After cheese is melted, serve bowls on lined plate with toasted crustinnis or any good crusty bread.
Leftover ingredients: Ham, Mashed Potatoes, Sweet Peas, Biscuits or Dinner Rolls
1 tbsp olive oil
2 tbsp butter
1 yellow onion, diced
1 ½ cup diced smoked ham
4 green onions, fine slice
1 garlic clove, fine mince
2-3 cups mashed potatoes
14oz low sodium chicken broth
1 cup milk
¾ cup sweet green peas
2 tsp fresh thyme, fine chop
2 cups biscuits or rolls, torn into cubes
1 cup grated cheddar cheese
Preheat Broiler. Preheat 2 tbsp butter in large saucepan. Add diced yellow onion, green onion and ham. Sautee on low-medium heat until golden brown but not burned. Add mashed potatoes, broth, milk, peas and fresh thyme. Bring to a boil, reduce heat. Simmer ten minutes or longer, until thickened. Season with salt and pepper. Spoon soup into oven safe individual bowls. Top each bowl with biscuits/rolls and grated cheese. Place bowls on baking sheet. Broil for 3-4 minutes. Watch closely to prevent burning. If no broil setting, cook in oven for 4-5 minutes at highest temperature setting. After cheese is melted, serve bowls on lined plate with toasted crustinnis or any good crusty bread.
Turkey Black Bean Tostadas with Chipotle Cranberry Sauce
Turkey Black Bean Tostadas with Chipotle Cranberry Sauce
Leftover ingredients: Turkey, cranberry sauce
For tostadas:
1 large onion, sliced
1 poblano pepper, seeded and sliced
1 large red bell pepper, sliced
2 tbsp olive oil
3 cups shredded roasted turkey
2 garlic cloves, minced
8 tostada shells
1 cup refried black beans
1 cup crumbled queso fresco (fresh Mexican cheese)
½ cup loosely packed fresh cilantro
8-10 lime wedges
Preheat oven to 400F. Sautee onion, poblano pepper and red pepper in hot skillet over medium-high heat for approximately 6-8 minutes- or until onion is lightly golden. Stir in turkey and garlic and cook 2-3 minutes or until thoroughly heated. Season with salt and pepper to taste.
Bake tostada shells on a baking sheet at 400F for 3 minutes. Spread shells with refried beans, top with turkey mixture. Drizzle with small amount of cranberry sauce and queso fresco.
Bake at 400F for 10-12 minutes or until thoroughly heated. Serve topped with fresh cilantro and lime wedges and remaining sauce.
For Chipotle Cranberry Sauce:
1 cup whole-berry cranberry sauce
½ cup taco sauce or hot sauce (use your favorite, as hot as you like- I prefer Chahoulla sauce)
1 canned chipotle pepper in adobo sauce, minced
1 tsp adobo sauce from canned chipotle pepper
1 tsp chili powder
¼ tsp ground cumin
Combine all ingredients. Cook in sauce pan on on low temperature until heated through and thickened,
Leftover ingredients: Turkey, cranberry sauce
For tostadas:
1 large onion, sliced
1 poblano pepper, seeded and sliced
1 large red bell pepper, sliced
2 tbsp olive oil
3 cups shredded roasted turkey
2 garlic cloves, minced
8 tostada shells
1 cup refried black beans
1 cup crumbled queso fresco (fresh Mexican cheese)
½ cup loosely packed fresh cilantro
8-10 lime wedges
Preheat oven to 400F. Sautee onion, poblano pepper and red pepper in hot skillet over medium-high heat for approximately 6-8 minutes- or until onion is lightly golden. Stir in turkey and garlic and cook 2-3 minutes or until thoroughly heated. Season with salt and pepper to taste.
Bake tostada shells on a baking sheet at 400F for 3 minutes. Spread shells with refried beans, top with turkey mixture. Drizzle with small amount of cranberry sauce and queso fresco.
Bake at 400F for 10-12 minutes or until thoroughly heated. Serve topped with fresh cilantro and lime wedges and remaining sauce.
For Chipotle Cranberry Sauce:
1 cup whole-berry cranberry sauce
½ cup taco sauce or hot sauce (use your favorite, as hot as you like- I prefer Chahoulla sauce)
1 canned chipotle pepper in adobo sauce, minced
1 tsp adobo sauce from canned chipotle pepper
1 tsp chili powder
¼ tsp ground cumin
Combine all ingredients. Cook in sauce pan on on low temperature until heated through and thickened,
Friday, November 19, 2010
Wine Poached Pears in Spiced Red Wine
Wine Poached Pears in Spiced Red Wine
6 firm yet ripe pears, about 2 lbs total weight
1 bottle dry, fruity red wine.
1/2 to 3/4 cup (4-6 oz/125-185g) sugar
1 cinnamon stick
3 tbsp brandy or Cognac
¼ tsp vanilla extract
2-3 tbsp Port or crème de cassis
Fresh lemon juice, as needed
Cut a thin slice off the bottom of each pear, then carefully core it from bottom. Leave the stem intact. Peel the pears and place them on their sides in a heavy saucepan.
Add the wine, ½ cup (4 oz/125g) of the sugar, cinnamon stick and brandy. Bring to a boil. Reduce heat to low, cover and simmer gently, about 10 minutes. Turn the pears and simmer, covered, just until tender when pierced with a skewer, approximately 20-25 minutes. Using a slotted spoon, transfer the pears to a bowl.
Return the poaching liquid to a boil and cook until reduced to a syrup, approximately 15-20 minutes. Watch carefully to avoid scorching. Taste and add the remaining sugar if needed. Heat, stirring to dissolve sugar, then add the vanilla, Port and lemon juice. To serve, stand the pears upright and drizzle with the hot syrup. Alternatively, cover and refrigerate pears and syrup, then serve chilled.
6 firm yet ripe pears, about 2 lbs total weight
1 bottle dry, fruity red wine.
1/2 to 3/4 cup (4-6 oz/125-185g) sugar
1 cinnamon stick
3 tbsp brandy or Cognac
¼ tsp vanilla extract
2-3 tbsp Port or crème de cassis
Fresh lemon juice, as needed
Cut a thin slice off the bottom of each pear, then carefully core it from bottom. Leave the stem intact. Peel the pears and place them on their sides in a heavy saucepan.
Add the wine, ½ cup (4 oz/125g) of the sugar, cinnamon stick and brandy. Bring to a boil. Reduce heat to low, cover and simmer gently, about 10 minutes. Turn the pears and simmer, covered, just until tender when pierced with a skewer, approximately 20-25 minutes. Using a slotted spoon, transfer the pears to a bowl.
Return the poaching liquid to a boil and cook until reduced to a syrup, approximately 15-20 minutes. Watch carefully to avoid scorching. Taste and add the remaining sugar if needed. Heat, stirring to dissolve sugar, then add the vanilla, Port and lemon juice. To serve, stand the pears upright and drizzle with the hot syrup. Alternatively, cover and refrigerate pears and syrup, then serve chilled.
Friday, November 12, 2010
Turkey 101: Cooking the best Thanksgiving turkey
From last week's Redlands Daily Facts Food Column:
http://www.redlandsdailyfacts.com/food/ci_16537391
http://www.redlandsdailyfacts.com/food/ci_16537391
Sunday, October 31, 2010
Seasoning your cast iron cookware
Re-Seasoning your Lodge Cast Iron
While maintaining the seasoning (as in Step 5 above) should keep your Cast Iron in good condition, at some point you may need to repeat the seasoning process. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:
Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
Rinse and dry completely.
Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).
Place aluminum foil on the bottom rack of the oven to catch any dripping.
Set oven temperature to 350 – 400 degrees F.
Place cookware upside down on the top rack of the oven.
Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
Store the cookware uncovered, in a dry place when cooled.
While maintaining the seasoning (as in Step 5 above) should keep your Cast Iron in good condition, at some point you may need to repeat the seasoning process. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:
Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
Rinse and dry completely.
Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).
Place aluminum foil on the bottom rack of the oven to catch any dripping.
Set oven temperature to 350 – 400 degrees F.
Place cookware upside down on the top rack of the oven.
Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
Store the cookware uncovered, in a dry place when cooled.
How to remove rust from cast iron cookware
1. Take a potato and cut the end of it off. This will be your scouring pad. Put Ajax or Comet Cleanser in the rusty cast iron cookware. Alternatively you can soak the pan in vinegar causing a chemical reaction that causes the rust to decompose. Use the potato to rub the cleanser around. You will notice that the end of the potato changes and gets "slicker". When it does this, slice a thin slice off the end of the potato that you have been using.
2. Rinse the skillet and put a bit more cleanser in the pan and scrub with the potato again.
3 Repeat the above process until the pan has all the rust gone.
4 Wash with liquid dish soap and water and rinse well. Then dry.
5 You can leave it like this if you are just going to deep fry in it. But if you don't want it to stick, do the following steps.
6 Put a bit of oil or shortening about 1/4 in. deep (6 mm [1]) in the pot and rub onto the sides up to the top.
7 Put into an oven at a low temperature, say under 300 ºF (150 ºC) and cook the oil or shortening for several hours.
8 In the future when you use the pot or pan, if it sticks, repeat step 7 until it stops sticking
2. Rinse the skillet and put a bit more cleanser in the pan and scrub with the potato again.
3 Repeat the above process until the pan has all the rust gone.
4 Wash with liquid dish soap and water and rinse well. Then dry.
5 You can leave it like this if you are just going to deep fry in it. But if you don't want it to stick, do the following steps.
6 Put a bit of oil or shortening about 1/4 in. deep (6 mm [1]) in the pot and rub onto the sides up to the top.
7 Put into an oven at a low temperature, say under 300 ºF (150 ºC) and cook the oil or shortening for several hours.
8 In the future when you use the pot or pan, if it sticks, repeat step 7 until it stops sticking
Saturday, October 30, 2010
Recipe for Redlands Daily Facts Food Column 10.30
Brussels Sprouts Gratin with Caramelized Shallots
Preheat oven to 375F
For topping:
3 cups coarse fresh bread crumbs
3 tbsp unsalted butter, melted
1 ½ tsp lemon zest
½ tsp kosher salt
½ tsp freshly ground pepper
2 tbs minced fresh flat leaf parsley
For gratin:
1 tbs unsalted butter
Kosher salt to taste, plus 2 tsp
2 lb Brussels sprouts trimmed halved lengthwise
2 tbs all purpose flour
8 oz gruyere cheese, grated
½ oz Parmigiano Reggiano, grated
1 tsp lemon zest
¾ tsp fresh ground pepper
1 cup heavy cream
4-5 shallots, thin slice
Equipment:
Microplane (or cheese grater
12in or larger cast iron cookware (or dutch oven)
large stock pot
strainer
mixing bowls
Procedure:
Preheat oven to 375F
For topping:
In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley. Set aside.
For caramelized shallots, finely slice 4-5 shallots very thin. Heat large cast iron skillet on stovetop, drizzled with grape seed oil or any high heat oil (soy oil will work too). Heat cast iron with oil, add sliced shallots and cook only until translucent, do not brown or overcook.
For gratin, use large (12in or larger) deep cast iron skillet (dutch oven or large ovenproof non-stick fry pan greased with a thin layer of butter). Bring a large pot of salted water to a boil over high heat . Add the brussels sprouts and cook just until tender, 5-7 minutes. Drain then transfer to a bowl of ice water. Drain and pat dry with paper towels.
In a bowl, stir together the flour, Gruyere, Parmigano-Reggiano, lemon zest, 2 tsp. salt and pepper. Stir in the cream, then the brussles sprouts and caramelized shallots. Transfer the mixture to the cast iron cookware and smooth to make layer even in thickness. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8.
Preheat oven to 375F
For topping:
3 cups coarse fresh bread crumbs
3 tbsp unsalted butter, melted
1 ½ tsp lemon zest
½ tsp kosher salt
½ tsp freshly ground pepper
2 tbs minced fresh flat leaf parsley
For gratin:
1 tbs unsalted butter
Kosher salt to taste, plus 2 tsp
2 lb Brussels sprouts trimmed halved lengthwise
2 tbs all purpose flour
8 oz gruyere cheese, grated
½ oz Parmigiano Reggiano, grated
1 tsp lemon zest
¾ tsp fresh ground pepper
1 cup heavy cream
4-5 shallots, thin slice
Equipment:
Microplane (or cheese grater
12in or larger cast iron cookware (or dutch oven)
large stock pot
strainer
mixing bowls
Procedure:
Preheat oven to 375F
For topping:
In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley. Set aside.
For caramelized shallots, finely slice 4-5 shallots very thin. Heat large cast iron skillet on stovetop, drizzled with grape seed oil or any high heat oil (soy oil will work too). Heat cast iron with oil, add sliced shallots and cook only until translucent, do not brown or overcook.
For gratin, use large (12in or larger) deep cast iron skillet (dutch oven or large ovenproof non-stick fry pan greased with a thin layer of butter). Bring a large pot of salted water to a boil over high heat . Add the brussels sprouts and cook just until tender, 5-7 minutes. Drain then transfer to a bowl of ice water. Drain and pat dry with paper towels.
In a bowl, stir together the flour, Gruyere, Parmigano-Reggiano, lemon zest, 2 tsp. salt and pepper. Stir in the cream, then the brussles sprouts and caramelized shallots. Transfer the mixture to the cast iron cookware and smooth to make layer even in thickness. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8.
Monday, October 25, 2010
More soup tips....
1. A simple important step is using fresh cold water for the base to any soup. Cold water is the foundation to any good stock and is the foundation to any good soup. Hot water comes from a tank that can have traces of metals and sediments, which in turn can create a bad taste in your soups. The heat can also leach heavy metals like lead from your plumbing into the water, which could then go into your soup.
2. A good stock makes for good soup. If you are making your own stock, you should make it with plenty of bones, the meat on the bones gives the soup flavor and the bones give it body, because of the natural collagen. Cold homemade stocks often have so much body and texture that it can be scooped out with a spoon. A good quality stock provides the soup with body and a silky texture. Good stock can be portioned and frozen for future use.
3. Whenever you make a soup, cook it slowly and only allow to boil briefly then reduce to simmer. Boiling soup for an extended period off time disintegrates the ingredients and makes the liquid cloudy. When reducing heat, reduce until you see small bubbles around the rim, not rolling bubbles across the service.
4. Season slowly, add water slowly. The old expression is that you can always add, but you can never take away. Add water and seasoning slowly and taste often to adjust until desired consistency and flavor are achieved.
5. Soups are best made in bulk and portioned out and frozen for future use. Soups are the perfect food for busy schedules since frozen portions can be stored in zip top bags to make efficient use of freezer space.
2. A good stock makes for good soup. If you are making your own stock, you should make it with plenty of bones, the meat on the bones gives the soup flavor and the bones give it body, because of the natural collagen. Cold homemade stocks often have so much body and texture that it can be scooped out with a spoon. A good quality stock provides the soup with body and a silky texture. Good stock can be portioned and frozen for future use.
3. Whenever you make a soup, cook it slowly and only allow to boil briefly then reduce to simmer. Boiling soup for an extended period off time disintegrates the ingredients and makes the liquid cloudy. When reducing heat, reduce until you see small bubbles around the rim, not rolling bubbles across the service.
4. Season slowly, add water slowly. The old expression is that you can always add, but you can never take away. Add water and seasoning slowly and taste often to adjust until desired consistency and flavor are achieved.
5. Soups are best made in bulk and portioned out and frozen for future use. Soups are the perfect food for busy schedules since frozen portions can be stored in zip top bags to make efficient use of freezer space.
Butternut Squash and Apple Soup
Seeing the wonderful people from Ryley's Farm at the OAM event on Saturday, inspired me to dig out some soup recipes using apples! This time of year, there's nothing better than apples from Ryley's Farm!
Butternut Squash and Apple Soup
4-5 lbs butternut squash, peeled seeded and diced to make approx 12 cups
1.5 lbs granny smith or other green apple, peeled, cored and diced to make approx 4 cups
1 cinnamon stick
1.5 tsp finely minced ginger
5.5 cups veg stock (or sub with chicken stock)
4 tbsp unsalted butter
¼ cup good quality maple syrup
¼ tsp freshly grated nutmeg
4 cups half and half
1 tsp freshly ground pepper
½ cup unsweetened whipped cream, crème fraiche or mascarpone for garnish.
In a large heavy stockpot or dutch oven (I like to use my large LeCreuset), combined squash, apples, cinnamon stick, ginger and stock. Bring to a boil over high heat, reduce to simmer and cook slowly, covered until the squash and apples are soft and translucent, for approximately 30-40 minutes. Be sure not to undercook vegetables to ensure a silky and flavorful soup.
Remove the pot from heat, and remove cinnamon stick. Add the butter, maple syrup, nutmeg, half and half, salt and pepper. Puree until smooth using immersion blender. (or puree in batches with food processor or blender).
Pass pureed soup through a fine mesh strainer, discard solids.
Return pot to the stove and bring the soup to a boil over medium heat, stirring occasionally. Lower heat and simmer for 5 minutes more. Taste, adjust seasonings.
Ladle into warm bowls and serve hot. Garnish with dollop of cream (sub with mascarpone or crème fraiche) or top with diced apples.
Butternut Squash and Apple Soup
4-5 lbs butternut squash, peeled seeded and diced to make approx 12 cups
1.5 lbs granny smith or other green apple, peeled, cored and diced to make approx 4 cups
1 cinnamon stick
1.5 tsp finely minced ginger
5.5 cups veg stock (or sub with chicken stock)
4 tbsp unsalted butter
¼ cup good quality maple syrup
¼ tsp freshly grated nutmeg
4 cups half and half
1 tsp freshly ground pepper
½ cup unsweetened whipped cream, crème fraiche or mascarpone for garnish.
In a large heavy stockpot or dutch oven (I like to use my large LeCreuset), combined squash, apples, cinnamon stick, ginger and stock. Bring to a boil over high heat, reduce to simmer and cook slowly, covered until the squash and apples are soft and translucent, for approximately 30-40 minutes. Be sure not to undercook vegetables to ensure a silky and flavorful soup.
Remove the pot from heat, and remove cinnamon stick. Add the butter, maple syrup, nutmeg, half and half, salt and pepper. Puree until smooth using immersion blender. (or puree in batches with food processor or blender).
Pass pureed soup through a fine mesh strainer, discard solids.
Return pot to the stove and bring the soup to a boil over medium heat, stirring occasionally. Lower heat and simmer for 5 minutes more. Taste, adjust seasonings.
Ladle into warm bowls and serve hot. Garnish with dollop of cream (sub with mascarpone or crème fraiche) or top with diced apples.
Sunday, October 24, 2010
Useful Equipment for Making Soup and Producing Purees
Food Mill: A hand-cranked food mill purees soup by forcing ingredients through a preforated round disk to remove fibers, skins and seeds from vegetables. Most mills come with both medium and fine disks offering the cook a choice of coarser or smoother purees.
Food Processor: A food processor purees soups almost instantaneously. First, fit the processor with a metal blade. Ladle small batched of the cooked product and a bit of the liquid into the food processors bowl. Be careful not to over fill, fill to just about half way. Cover and pulse the machine several times, then process until the puree to desired consistency. When using a food processor, straining may be necessary to remove fibers, skins and seeds. Remove them by pouring contents into a sieve over large bowl or you may use a stainless steel wire mesh strainer.
Handheld blender ("Stick Blender"/"Immersion blender") Hand held blenders also called immersion blenders have a blade that can lowered directly into a pot of soup, blending large amounts of soup at one time without having to switch the contents from pot to a separate bowl. I prefer using an immersion blender for ease of use, less dishes to clean and for it's ability to easily achieve a smooth silky texture in soups in the least amount of time and with little effort. Immersion blenders also tend to incorporate air into the soup, resulting in a silky foamy texture.
Standing blender: Blenders make pureeing soups fast and easy, they can handle more liquid than food processors and usually produce a better puree than food processors. When using a blender, work in small batched and never fill blender more than half way to prevent overflow.
Food Processor: A food processor purees soups almost instantaneously. First, fit the processor with a metal blade. Ladle small batched of the cooked product and a bit of the liquid into the food processors bowl. Be careful not to over fill, fill to just about half way. Cover and pulse the machine several times, then process until the puree to desired consistency. When using a food processor, straining may be necessary to remove fibers, skins and seeds. Remove them by pouring contents into a sieve over large bowl or you may use a stainless steel wire mesh strainer.
Handheld blender ("Stick Blender"/"Immersion blender") Hand held blenders also called immersion blenders have a blade that can lowered directly into a pot of soup, blending large amounts of soup at one time without having to switch the contents from pot to a separate bowl. I prefer using an immersion blender for ease of use, less dishes to clean and for it's ability to easily achieve a smooth silky texture in soups in the least amount of time and with little effort. Immersion blenders also tend to incorporate air into the soup, resulting in a silky foamy texture.
Standing blender: Blenders make pureeing soups fast and easy, they can handle more liquid than food processors and usually produce a better puree than food processors. When using a blender, work in small batched and never fill blender more than half way to prevent overflow.
White Cheddar and Roasted Cauliflower Soup
White Cheddar and Roasted Cauliflower Soup
2 tbsp olive oil
1 yellow onion diced
1 head cauliflower, about 2.5 lbs, cut into florets
5 cups low sodium chicken broth
2 cups heavy cream (or sub with yogurt)
2 tsp kosher salt to taste
freshly ground pepper, to taste
8 oz white cheddar cheese, shredded
toasted crusty bread for garnish
In a large dutch oven or stock pot, warm olive oil over medium heat. Add the onion and cook, stirring occasionally, until tender, approx 5-7 minutes.
Add the cauliflower and cook, stirring occasionally, until golden brown, about 5 minutes. Add the broth, cream the 2 tsp salt and pepper and bring to a boil. Reduce the heat to low, and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.
Using an immersion blender, blend the soup to a fine puree. (You can also use as food mill or if nothing else a blender but the blender probably will not give you the smoothest texture). Blend with stick (immersion) blender for 3 to 5 minutes. Add the cheese and stir until melted well and combine with the soup. Adjust seasonings.
Ladle the soup into individual bowls, serve hot with toasted bread, or garnish with croutons or chopped chives.
2 tbsp olive oil
1 yellow onion diced
1 head cauliflower, about 2.5 lbs, cut into florets
5 cups low sodium chicken broth
2 cups heavy cream (or sub with yogurt)
2 tsp kosher salt to taste
freshly ground pepper, to taste
8 oz white cheddar cheese, shredded
toasted crusty bread for garnish
In a large dutch oven or stock pot, warm olive oil over medium heat. Add the onion and cook, stirring occasionally, until tender, approx 5-7 minutes.
Add the cauliflower and cook, stirring occasionally, until golden brown, about 5 minutes. Add the broth, cream the 2 tsp salt and pepper and bring to a boil. Reduce the heat to low, and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.
Using an immersion blender, blend the soup to a fine puree. (You can also use as food mill or if nothing else a blender but the blender probably will not give you the smoothest texture). Blend with stick (immersion) blender for 3 to 5 minutes. Add the cheese and stir until melted well and combine with the soup. Adjust seasonings.
Ladle the soup into individual bowls, serve hot with toasted bread, or garnish with croutons or chopped chives.
Leek and Potato Soup
2lbs leeks
3 tbsp olive oil
1tbsp chopped thyme
1 bay leaf
1 lb Yukon gold or yellow
6 cups chicken stock
salt
champagne vinegar or white wine vinegar
fresh ground pepper
2 tbsp chopped Italian parsley or chives
Prepare the leeks by trimming off the root ends and the upper green tops. Halve the white part of the leeks lengthwise and then, without cutting through the root end, cut lengthwise into ¼ in wide strips. Then cut the leeks crosswise into ¼ in dice. Wash the diced leeks thoroughly in a large basin if cold water. Once the dirt has settled, scoop them out with a sieve or strainer. Drain and set aside.
Heat a heavy bottom pot over medium heat. Add the olive oil, followed by the leeks, thyme, and bay leaf. Cook stirring occasionally, until the leeks are tender, about ten minutes. Peel the potatoes and cut them into ¼ in dice. Add the potatoes to the pot and cook for 3-4 minutes. Pour in the chicken stock, season with salt and bring to a boil. Reduce heat to maintain a low simmer and continue cooking until the potatoes are tender, still maintain their shape. Taste for salt and adjust as needed. Let the soup cool to room temperature and refrigerate for several hours or overnight. Before serving, remove the bay leaf and reheat the soup over medium heat and taste again for salt. If you like, add champagne vinegar or white wine vinegar to sharpen the flavor. Ladle the soup into warm bowls. Finish with ground pepper, olive oil drizzle or garnish with fresh chopped parsley or chives.
3 tbsp olive oil
1tbsp chopped thyme
1 bay leaf
1 lb Yukon gold or yellow
6 cups chicken stock
salt
champagne vinegar or white wine vinegar
fresh ground pepper
2 tbsp chopped Italian parsley or chives
Prepare the leeks by trimming off the root ends and the upper green tops. Halve the white part of the leeks lengthwise and then, without cutting through the root end, cut lengthwise into ¼ in wide strips. Then cut the leeks crosswise into ¼ in dice. Wash the diced leeks thoroughly in a large basin if cold water. Once the dirt has settled, scoop them out with a sieve or strainer. Drain and set aside.
Heat a heavy bottom pot over medium heat. Add the olive oil, followed by the leeks, thyme, and bay leaf. Cook stirring occasionally, until the leeks are tender, about ten minutes. Peel the potatoes and cut them into ¼ in dice. Add the potatoes to the pot and cook for 3-4 minutes. Pour in the chicken stock, season with salt and bring to a boil. Reduce heat to maintain a low simmer and continue cooking until the potatoes are tender, still maintain their shape. Taste for salt and adjust as needed. Let the soup cool to room temperature and refrigerate for several hours or overnight. Before serving, remove the bay leaf and reheat the soup over medium heat and taste again for salt. If you like, add champagne vinegar or white wine vinegar to sharpen the flavor. Ladle the soup into warm bowls. Finish with ground pepper, olive oil drizzle or garnish with fresh chopped parsley or chives.
Monday, October 18, 2010
RIPE ! Join the fun !
On October 23, Olive Avenue Market will host RIPE: A Fall Garden to Table Festival! The festival will be from 10am to 1pm, there is no cost to attend. RIPE celebrates the edible gardening revolution and our regions thriving commitment to local food. Please join us and spend some time with local growers, farmers and gardeners who are passionate about fresh food. This will be an educational seminar to showcase the building and planting of a garden at Olive Ave Market, featuring locally grown produce and heirloom vegetable plants and local foods. For more information, visit rollinghillsherbs.com.
Roasted Yams and Apple Soup
We served a version of this recipe at the Redlands Conservancy Feasting on the Farm Event last evening, but we used Cinderella Pumpkins instead of Yams and everyone seemed to love it!
Roasted Yam and Apple Soup
2-3 lbs yams (or 1 Cinderella pumpkin cut in half, roasted)
1-2 tbsp olive oil
2 large yellow onions, diced
1 shallot, diced
2 celery stalks, diced
2 green apples, such as granny smith, peeled and thinly sliced
Kosher salt to taste
Ground pepper to taste
Preheat oven to 400 F. Prick through skins of yams with fork, place on baking sheet and roast until tender, approximately 45-60 minutes. Rotate yams ½ way through cooking. On stovetop, heat oil in large pot over medium-high heat. Add onion, celery, shallots, and apple and cook until onions are translucent. Stir occasionally, cook12-15 minutes. Don’t burn or brown onions. Remove yams from oven; cut each in half and scoop out soft flesh with spoon. Set peels aside. Add the cooked flesh to pot with onions, celery, and apples. Add 6 cups water, 2 tsp salt, ½ tsp ground pepper. Bring back to low simmering heat, stirring frequently. Use immersion blender on stovetop or place in blender or food processor and puree. If using blender or food processor, blend in batches then return to pot on stovetop. Add water if necessary to reach desired consistency. Serve hot with finely diced apples to garnish.
Roasted Yam and Apple Soup
2-3 lbs yams (or 1 Cinderella pumpkin cut in half, roasted)
1-2 tbsp olive oil
2 large yellow onions, diced
1 shallot, diced
2 celery stalks, diced
2 green apples, such as granny smith, peeled and thinly sliced
Kosher salt to taste
Ground pepper to taste
Preheat oven to 400 F. Prick through skins of yams with fork, place on baking sheet and roast until tender, approximately 45-60 minutes. Rotate yams ½ way through cooking. On stovetop, heat oil in large pot over medium-high heat. Add onion, celery, shallots, and apple and cook until onions are translucent. Stir occasionally, cook12-15 minutes. Don’t burn or brown onions. Remove yams from oven; cut each in half and scoop out soft flesh with spoon. Set peels aside. Add the cooked flesh to pot with onions, celery, and apples. Add 6 cups water, 2 tsp salt, ½ tsp ground pepper. Bring back to low simmering heat, stirring frequently. Use immersion blender on stovetop or place in blender or food processor and puree. If using blender or food processor, blend in batches then return to pot on stovetop. Add water if necessary to reach desired consistency. Serve hot with finely diced apples to garnish.
Sunday, October 10, 2010
Yesterday!
http://www.redlandsdailyfacts.com/ci_16300901?IADID=Search-www.redlandsdailyfacts.com-www.redlandsdailyfacts.com
What a great day yesterday! Thank you, Redlands Daily Facts for the coverage of a special event and a wonderful day!
What a great day yesterday! Thank you, Redlands Daily Facts for the coverage of a special event and a wonderful day!
Roasted Root Vegetables, recipe for Redlands Daily Facts Food Column "Root of Savory" 10.9.10, RedlandsDailyFacts.com)
Roasted Root Vegetables
Note: This is a fairly universal way to roast root vegetables. This recipe is very similar to one we prepared in culinary school. Any root vegetables may be used for this recipe. It's not necessary to limit yourself only to the below mentioned ingredients, feel free to include any of your other favorite vegetables in this wonderful seasonal dish!
1lb red-skinned potatoes, with peel left on, scrubbed, cut into 1in. cubes.
(or sub sweet potatoes, yams or whatever you like!)
1lb celery root (celeriac) peeled cut into 1in cubes.
1lb parsnips, peeled cut into 1in cubes
1lb carrots, peeled cut into 1in cubes (or sub with baby carrots, left whole)
1lb rutabagas, peeled cut into 1in cubes.
1lb jicama, peeled cut into 1in cubes
1lb turnips, peeled cut into 1 in cubes
1lb water chestnuts, cut into 1in cubes
2 large onions, cut into 1in pieces
2 leeks (white and pale green parts only) cut into 1in thick rounds
2 tbsp chopped fresh rosemary (or fresh thyme or any other fresh herb you like)
8-10 whole garlic cloves, peeled
1/2-3/4 cup olive oil (depending upon amount of vegetables used)
Preheat oven to 400F. Wipe roasting pan or baking sheet with cloth or paper towel soaked with cooking oil to prevent vegetables from sticking to pan. Combine all cut vegetables (except garlic cloves) into mixing bowl, toss to coat all vegetables evenly. Use as much olive oil as necessary to coat evenly coat all vegetables. Season generously with sea salt and fresh ground pepper. Roast vegetables approx. 30 minutes, stirring occasionally. When vegetables are evenly cooked, add garlic. Stir vegetables and garlic in pan. Continue to roast vegetables until browned and tender, approx addnl. 30-45 minutes. Serve hot and enjoy!
Note: This is a fairly universal way to roast root vegetables. This recipe is very similar to one we prepared in culinary school. Any root vegetables may be used for this recipe. It's not necessary to limit yourself only to the below mentioned ingredients, feel free to include any of your other favorite vegetables in this wonderful seasonal dish!
1lb red-skinned potatoes, with peel left on, scrubbed, cut into 1in. cubes.
(or sub sweet potatoes, yams or whatever you like!)
1lb celery root (celeriac) peeled cut into 1in cubes.
1lb parsnips, peeled cut into 1in cubes
1lb carrots, peeled cut into 1in cubes (or sub with baby carrots, left whole)
1lb rutabagas, peeled cut into 1in cubes.
1lb jicama, peeled cut into 1in cubes
1lb turnips, peeled cut into 1 in cubes
1lb water chestnuts, cut into 1in cubes
2 large onions, cut into 1in pieces
2 leeks (white and pale green parts only) cut into 1in thick rounds
2 tbsp chopped fresh rosemary (or fresh thyme or any other fresh herb you like)
8-10 whole garlic cloves, peeled
1/2-3/4 cup olive oil (depending upon amount of vegetables used)
Preheat oven to 400F. Wipe roasting pan or baking sheet with cloth or paper towel soaked with cooking oil to prevent vegetables from sticking to pan. Combine all cut vegetables (except garlic cloves) into mixing bowl, toss to coat all vegetables evenly. Use as much olive oil as necessary to coat evenly coat all vegetables. Season generously with sea salt and fresh ground pepper. Roast vegetables approx. 30 minutes, stirring occasionally. When vegetables are evenly cooked, add garlic. Stir vegetables and garlic in pan. Continue to roast vegetables until browned and tender, approx addnl. 30-45 minutes. Serve hot and enjoy!
Tips for Cooking and Roasting Vegetables
Some additional tips for cooking and roasting vegetables (related to Redlands Daily Facts Food Column "Root of Savory", 10.9.10)
The following guidelines for vegetable cookery might be helpful for you.
1. Vegetables should be carefully cut into uniform shapes and sizes to promote even cooking and provide a visually attractive finished product.
2. Cook vegetables for as short a time as possible to preserve texture, color and nutrients.
3. Cook vegetables as close to service time as possible. When held, even without heat, vegetables will continue to cook.
4. When necessary, vegetables can be blanched in advance, then refreshed in ice water and refrigerated. They can be reheated as necessary.
5. White and red vegetables (those with flavonoid pigments) may be cooked with a small amount of acid such as lemon juice, vinegar or white wine to help retain color.
6. When preparing an assortment of vegetables, cook each type separately, then combine them. Otherwise, some items might become overcooked in the time required to properly cook others.
The following guidelines for vegetable cookery might be helpful for you.
1. Vegetables should be carefully cut into uniform shapes and sizes to promote even cooking and provide a visually attractive finished product.
2. Cook vegetables for as short a time as possible to preserve texture, color and nutrients.
3. Cook vegetables as close to service time as possible. When held, even without heat, vegetables will continue to cook.
4. When necessary, vegetables can be blanched in advance, then refreshed in ice water and refrigerated. They can be reheated as necessary.
5. White and red vegetables (those with flavonoid pigments) may be cooked with a small amount of acid such as lemon juice, vinegar or white wine to help retain color.
6. When preparing an assortment of vegetables, cook each type separately, then combine them. Otherwise, some items might become overcooked in the time required to properly cook others.
Saturday, October 2, 2010
Farmer's Market Roasted Pumpkin and Green Apple Soup
(for RedlandsDailyFacts.com food column article)
Farmer’s Market Roasted Pumpkin and Green Apple Soup
Note: There are several ways to prepare this recipe. Originally, I made this recipe using heavy cream and bacon! It was delicious, but when cooking for my health conscious mother and sister, I decided to make this delicious soup a bit more healthy to eat. I've listed a few substitutions for various ways to prepare.
3lbs Roasted Pie Pumpkin
1.5 tbsp Olive Oil
4 oz Turkey Bacon (turkey bacon is THE substitute for pork bacon!)
½C Onion, Diced
2 Granny Smith Apples (or other tart green apple), peeled, cored, diced
1 clove garlic, minced
12 oz Soft (silken) Tofu (sub with 8oz heavy cream or 8 oz yogurt)
4C Chicken Broth (or sub with veg broth)
1 Bay Leaf
1 tsp Sage (dried or chopped fresh)
1C Apple Cider
¾ tsp Pepper
½ tsp Salt
Preheat oven to 350F. Cut pie pumpkins in half, scoop out seeds and loose ‘strings’. Place on baking sheet, cut side down, with thin layer of water covering bottom of baking sheet. Bake 30-45 minutes at 300F. When done, pumpkins should be dark brown to slightly black around edges on skin. Texture of pumpkin flesh should be moist, separating easily from skin. Scoop out filling with large spoon and put aside in separate container.
In pan (or dutch oven) on stove top, sautee ½ C diced onions, diced apples, 1.5 tsp olive oil and 4 oz diced turkey bacon. Sautee all ingredients until soft and translucent. Add minced garlic, sautee additional minute. Add roasted pumpkin, 1tsp sage, 1 bay leaf, 1 C apple cider, 4 C chicken broth. First bring to a boil, then reduce heat and simmer for approx 30 min. Place ½ contents from stove top in blender. (or use a stick blender and blend on stove top). Add half tofu or cream. Put blended contents aside, then blend second half of stove top ingredients. Add second half of tofu or cream to blender. (Hint: Never fill a blender more than half way, always blend first on slow speed and hold lid on top of container!) After second round of cooked ingredients are blended and all tofu is added, return soup to stove top pot. Reheat soup and serve hot. Garnish with chopped chives or spoonful of cream. Enjoy!
Farmer’s Market Roasted Pumpkin and Green Apple Soup
Note: There are several ways to prepare this recipe. Originally, I made this recipe using heavy cream and bacon! It was delicious, but when cooking for my health conscious mother and sister, I decided to make this delicious soup a bit more healthy to eat. I've listed a few substitutions for various ways to prepare.
3lbs Roasted Pie Pumpkin
1.5 tbsp Olive Oil
4 oz Turkey Bacon (turkey bacon is THE substitute for pork bacon!)
½C Onion, Diced
2 Granny Smith Apples (or other tart green apple), peeled, cored, diced
1 clove garlic, minced
12 oz Soft (silken) Tofu (sub with 8oz heavy cream or 8 oz yogurt)
4C Chicken Broth (or sub with veg broth)
1 Bay Leaf
1 tsp Sage (dried or chopped fresh)
1C Apple Cider
¾ tsp Pepper
½ tsp Salt
Preheat oven to 350F. Cut pie pumpkins in half, scoop out seeds and loose ‘strings’. Place on baking sheet, cut side down, with thin layer of water covering bottom of baking sheet. Bake 30-45 minutes at 300F. When done, pumpkins should be dark brown to slightly black around edges on skin. Texture of pumpkin flesh should be moist, separating easily from skin. Scoop out filling with large spoon and put aside in separate container.
In pan (or dutch oven) on stove top, sautee ½ C diced onions, diced apples, 1.5 tsp olive oil and 4 oz diced turkey bacon. Sautee all ingredients until soft and translucent. Add minced garlic, sautee additional minute. Add roasted pumpkin, 1tsp sage, 1 bay leaf, 1 C apple cider, 4 C chicken broth. First bring to a boil, then reduce heat and simmer for approx 30 min. Place ½ contents from stove top in blender. (or use a stick blender and blend on stove top). Add half tofu or cream. Put blended contents aside, then blend second half of stove top ingredients. Add second half of tofu or cream to blender. (Hint: Never fill a blender more than half way, always blend first on slow speed and hold lid on top of container!) After second round of cooked ingredients are blended and all tofu is added, return soup to stove top pot. Reheat soup and serve hot. Garnish with chopped chives or spoonful of cream. Enjoy!
Redlands Daily Facts Food Column Recipes
Recipes from this weeks Redlands Daily Facts Food Column will be posted this afternoon. Thank you for following!
Farmer's Market at Grove School Starts TODAY !
I was so sad to see the downtown Redlands Farmer's Market end last weekend.... BUT then I heard the farmer's market will continue, in a different form... in a different location. The wonderful staff and students at The Grove School are hosting a Saturday morning Farmer's Market on the grounds of the Grove School Farm. Address is 11126 Iowa Ave (cross street Orange Ave). This Farmer's Market will feature locally grown produce from the Grove School farm and other farms from the Redlands community. Hours are 8am to Noon Saturdays. Big Thanks to Mamie Powell of The Grove School ! Way to go, Mamie !!
Saturday, September 25, 2010
Roasted Butternut Squash Soup for Redlands Daily Facts Food Column 9.25
Roasted Butternut Squash Soup
2 tbsp unsalted butter
2 tbsp olive oil
4 cups chopped yellow onions (approx 3 large)
2 tbsp curry powder
5 lbs butternut squash (approx 2 large)
1.5 lbs sweet apples, McIntosh or similar (approx 4)
2 tsp kosher salt
½ tsp ground pepper
2 cups water (or sub with chicken stock)
2 cups apple cider
1. Heat butter, olive oil, onions and curry powder in a large stockpot uncovered over low heat for 15-20 min or until onions are tender. Stir occasionally, scraping the bottom of pot.
2. Peel squash, cut in half and remove seeds. Dice squash, medium size in uniform sizes and shapes. Peel, quarter and core apples- cut into chunks.
3. Add squash, apples, salt, pepper, 2 cups water or ckn stock to pot. Bring to bowl, reduce heat, cover and cook over low heat for 30-40 min. until squash and apples are soft.
4. Process soup in food mill or in puree coarsely in food processor. (or puree with stick blender on stove top)
5. Pour soup back into pot. Add apple cider and water to desired consistency. Consistency should be thick and flavor should be sweet. Adjust salt and pepper to taste. Serve hot, enjoy!
2 tbsp unsalted butter
2 tbsp olive oil
4 cups chopped yellow onions (approx 3 large)
2 tbsp curry powder
5 lbs butternut squash (approx 2 large)
1.5 lbs sweet apples, McIntosh or similar (approx 4)
2 tsp kosher salt
½ tsp ground pepper
2 cups water (or sub with chicken stock)
2 cups apple cider
1. Heat butter, olive oil, onions and curry powder in a large stockpot uncovered over low heat for 15-20 min or until onions are tender. Stir occasionally, scraping the bottom of pot.
2. Peel squash, cut in half and remove seeds. Dice squash, medium size in uniform sizes and shapes. Peel, quarter and core apples- cut into chunks.
3. Add squash, apples, salt, pepper, 2 cups water or ckn stock to pot. Bring to bowl, reduce heat, cover and cook over low heat for 30-40 min. until squash and apples are soft.
4. Process soup in food mill or in puree coarsely in food processor. (or puree with stick blender on stove top)
5. Pour soup back into pot. Add apple cider and water to desired consistency. Consistency should be thick and flavor should be sweet. Adjust salt and pepper to taste. Serve hot, enjoy!
Baked Butternut Squash
1lb/450g Butternut Squash, peeled, medium dice in uniform shapes and sizes.
Olive oil
Salt, pepper
1/4 tsp/1ml Cinnamon
1/8 tsp/0.5ml Cardamon, ground
2 tbsp/30ml Brown Sugar
2 tbsp/30ml Lemon Juice
2 oz/60g Melted Butter
1. Preheat oven to 350F. Place diced squash in mixing bowl, coat evenly with drizzled olive oil and approx half of melted butter. Coat squash with salt, pepper, cinnamon, cardamon evenly After diced squash is evenly coated, place squash on baking sheet.
2. Drizzle lemon juice, olive oil and remaining melted butter over the top of squash.
3. Bake uncovered in 350 F oven until tender, approx 50 minutes.
Squash should be brightly colored and slightly crisp, and show little moisture loss when done.
Olive oil
Salt, pepper
1/4 tsp/1ml Cinnamon
1/8 tsp/0.5ml Cardamon, ground
2 tbsp/30ml Brown Sugar
2 tbsp/30ml Lemon Juice
2 oz/60g Melted Butter
1. Preheat oven to 350F. Place diced squash in mixing bowl, coat evenly with drizzled olive oil and approx half of melted butter. Coat squash with salt, pepper, cinnamon, cardamon evenly After diced squash is evenly coated, place squash on baking sheet.
2. Drizzle lemon juice, olive oil and remaining melted butter over the top of squash.
3. Bake uncovered in 350 F oven until tender, approx 50 minutes.
Squash should be brightly colored and slightly crisp, and show little moisture loss when done.
Sunday, September 19, 2010
Kale Chips !
Kale Chips are kale leaves brushed in olive oil and baked in the oven on a baking sheet... That's it! Kale chips are perfect broken and eaten alone or crunched over a salad as a garnish. Brush olive oil on leaves evenly to ensure even cooking. (I like to use a silicone brush) Pre-heat oven to 400 F. Place each individual leaf, after coating with olive oil, on baking sheet, edges touching but no overlap. Sprinkle with sea salt. Bake in oven for 15-20 minutes, rotating pan mid-way to ensure even cooking. Leaves should are done when they're crunchy and dark. The end result should be crispy, dark leaves- in roughly the same size the leaves were before baking.
New Column Next Week !
Food column will resume next week. Stay tuned for Fall recipes: Roasted Butternut Squash and Sweet Potatoes! You can view on-line at RedlandsDailyFacts.com or in print in Saturday's edition!
Wednesday, September 15, 2010
Washington Produce
For wonderful, fresh produce I've long been a fan of the wonderful products available from Washington Produce Redlands. For more information or to register, select and purchase fresh produce go to WashingtonProduce.com. Friday I picked up my produce order from Washington Produce in Redlands for a private event I hosted on Sunday. Some of this weeks order included eggplant, zucchini, squash and carrots. I took a photo of these items, before and after grilling, which you may view on this blog. Such wonderfully colorful food and everyone really enjoyed it.
Sunday, September 12, 2010
Redlands Farmer's Market... yesterday.
Yesterday at the Redlands Farmer's Market, I picked up several delicious treats to use for a client dinner in Riverside. At the farmer's market, I was so excited to re-connect with Jane and Mindy from Sunnyside Local! Mindy and Jane are new on the scene at Redlands Farmer's Market. Yesterday, Jane and Mindy were sampling delicious pesto with a perfect flavor balance and tangy finish. Yummy! For Saturday night's dinner, I picked up Japanese Eggplant, heirloom tomatoes and beautiful figs from Sunnyside Local. I grilled the Japanese Eggplant with balsamic vinegar sea salt and olive oil. We used the heirloom tomatoes to make a lovely caprese salad, The figs were used for an appetizer: figs, goat cheese and farmer's market honey from Soffel's Farm in Redlands- on a toasted crostini. The figs were a huge hit and everyone loved all of the wonderful food from Sunnyside Local. Thank you, Jane and Mindy !!!
Saturday, September 11, 2010
Squash Blossoms (As featured in Redlands Daily Facts Food Column)
For additional information about squash blossoms, see my food column in Redlands Daily Facts or view www.redlandsdailyfacts.com search "squash blossoms' in search field)
ingredients
12 fresh squash blossoms
Goat Cheese (or sub with ricotta)
Fresh Herbs (thyme, basil, any fresh herb you like)
Olive Oil
Sea Salt
tools
piping bag
sheet pan
Preheat oven 300 F. After selecting herb, cut herb leaves in fine cut, mix in bowl with goat cheese (or ricotta(). Mash herbs into cheese with fork. When herbs are well mixed with cheese, place in piping bag. Pipe with wide tip on bag, into the top of each individual flower. Lightly separate flower pedal opening on each blossom. Place piping bag inside blossom and fill blossom with herb cheese mixture. Lightly touch blossom flower back together to seal cheese interior. Place single layer of flowers on baking sheet, lightly drizzle olive oil on blossoms, then bake Bake in oven just long enough to melt cheese inside blossoms, watch closely. Bake 4-7 min max. Remove flowers serve on platter alone. Or place inside a panini!
ingredients
12 fresh squash blossoms
Goat Cheese (or sub with ricotta)
Fresh Herbs (thyme, basil, any fresh herb you like)
Olive Oil
Sea Salt
tools
piping bag
sheet pan
Preheat oven 300 F. After selecting herb, cut herb leaves in fine cut, mix in bowl with goat cheese (or ricotta(). Mash herbs into cheese with fork. When herbs are well mixed with cheese, place in piping bag. Pipe with wide tip on bag, into the top of each individual flower. Lightly separate flower pedal opening on each blossom. Place piping bag inside blossom and fill blossom with herb cheese mixture. Lightly touch blossom flower back together to seal cheese interior. Place single layer of flowers on baking sheet, lightly drizzle olive oil on blossoms, then bake Bake in oven just long enough to melt cheese inside blossoms, watch closely. Bake 4-7 min max. Remove flowers serve on platter alone. Or place inside a panini!
Thursday, September 9, 2010
Memories ....
While reviewing photos for this weeks food column, I ran across these shots from the Feasting on the Farm Event. Fond memories of a special evening at Powell's Farm in San Timoteo Canyon, Redlands. All photography courtesy of ModPhotography (ModPhotography.com).
Wednesday, September 8, 2010
Food Column This Saturday.... again!
Just making the final edits for this Saturday's Food Column in The Redlands Daily Facts. Be sure to see this week's entry or read on-line at RedlandsDailyFacts.com. The article will run on Saturday September 11, 2010.
Saturday, September 4, 2010
Redlands Farmer's Market... TODAY!
Just got back from Redlands Farmer's Market. So exciting to see the latest selection of squash and melons today at Powell's Farm table. I visited with the lovely Mamie Powell this morning, what a new beautiful selection of squash and melons displayed on their table. I'm planning to roast some butternut squash soon. Also had to pick up my food-safe locally harvested eggs from Joe's Eggs. Saw some beautiful greens at Three Sister's Farm. I think I'll make Kale Chips tonight!
If you are local, pick up today's (Sat 9/4) Redlands Daily Facts to view my new food column! The Facts has a wonderful new editor with a fresh new perspective- I'm excited to have the opportunity to assist them with a new "Food" section. Also, The Facts delivers 7 days a week, in the morning. I just renewed my subscription but always view on-line when I'm traveling at redlandsdailyfacts.com. Take a look and follow me in The Facts !
If you are local, pick up today's (Sat 9/4) Redlands Daily Facts to view my new food column! The Facts has a wonderful new editor with a fresh new perspective- I'm excited to have the opportunity to assist them with a new "Food" section. Also, The Facts delivers 7 days a week, in the morning. I just renewed my subscription but always view on-line when I'm traveling at redlandsdailyfacts.com. Take a look and follow me in The Facts !
Friday, September 3, 2010
New Culinary Column !
I'm writing a new culinary column which will run this weekend in the Redlands Daily Facts and on-line at RedlandsDailyFacts.com. The purpose of the column is to educate the home chef with recipes, cooking techniques and information about culinary products--- with a focus on sustainability.
Tuesday, August 31, 2010
CSA's and Sustainability
“CSA” Community Supported Agriculture
(from localharvest.org)
Thinking about signing up for a CSA but want to learn more about the idea before you commit? Read on. Over the last 20 years, CSA’s has become the popular way for consumers to buy local, seasonal food directly from a farmer. Here are the basics: a farmer offers a certain number of “shares” to the public. Typically the share consists of a box of vegetables, but other farm products may be included. Interested consumers purchase a ‘share’ (or a subscription) and in return receive a box (or crate, basket etc) of seasonal produce each week throughout the farming season. The arrangement creates several rewards for both the farmer and the consumer. For more information visit localharvest.org, click the “CSA” tab. Localharvest.org also allows you to query for CSA’s nationally, search for farmer’s markets across the nation and locate local farms in your own neighborhood.
Why Buy Local?
(from localharvest.org)
Most produce in the US is picked 4 to 7 days before being placed on supermarket shelves, and is shipped for an average of 1500 miles before being sold. And this is when taking into account only US grown products! Those distances are substantially longer when we take into consideration produce imported from Mexico, Asia, Canada, South America, and other places.
We can only afford to do this now because of the artificially low energy prices that we currently enjoy, and by externalizing the environmental costs of such a wasteful food system. We do this also to the detriment of small farmers by subsidizing large scale, agribusiness-oriented agriculture with government handouts and artificially cheap energy.
Cheap oil will not last forever though. World oil production has already peaked, according to some estimates, and while demand for energy continues to grow, supply will soon start dwindling, sending the price of energy through the roof. We'll be forced then to reevaluate our food systems and place more emphasis on energy efficient agricultural methods, like smaller-scale organic agriculture, and on local production wherever possible.
Cheap energy and agricultural subsidies facilitate a type of agriculture that is destroying and polluting our soils and water, weakening our communities, and concentrating wealth and power into a few hands. It is also threatening the security of our food systems, as demonstrated by the continued e-Coli, GMO-contamination, and other health scares that are often seen nowadays on the news.
These large-scale, agribusiness-oriented food systems are bound to fail on the long term, sunk by their own unsustainability. But why wait until we're forced by circumstance to abandon our destructive patterns of consumption? We can start now by buying locally grown food whenever possible. By doing so you'll be helping preserve the environment, and you'll be strengthening your community by investing your food dollar close to home. Only 18 cents of every dollar, when buying at a large supermarket, go to the grower. 82 cents go to various unnecessary middlemen. Cut them out of the picture and buy your food directly from your local farmer.
(from localharvest.org)
Thinking about signing up for a CSA but want to learn more about the idea before you commit? Read on. Over the last 20 years, CSA’s has become the popular way for consumers to buy local, seasonal food directly from a farmer. Here are the basics: a farmer offers a certain number of “shares” to the public. Typically the share consists of a box of vegetables, but other farm products may be included. Interested consumers purchase a ‘share’ (or a subscription) and in return receive a box (or crate, basket etc) of seasonal produce each week throughout the farming season. The arrangement creates several rewards for both the farmer and the consumer. For more information visit localharvest.org, click the “CSA” tab. Localharvest.org also allows you to query for CSA’s nationally, search for farmer’s markets across the nation and locate local farms in your own neighborhood.
Why Buy Local?
(from localharvest.org)
Most produce in the US is picked 4 to 7 days before being placed on supermarket shelves, and is shipped for an average of 1500 miles before being sold. And this is when taking into account only US grown products! Those distances are substantially longer when we take into consideration produce imported from Mexico, Asia, Canada, South America, and other places.
We can only afford to do this now because of the artificially low energy prices that we currently enjoy, and by externalizing the environmental costs of such a wasteful food system. We do this also to the detriment of small farmers by subsidizing large scale, agribusiness-oriented agriculture with government handouts and artificially cheap energy.
Cheap oil will not last forever though. World oil production has already peaked, according to some estimates, and while demand for energy continues to grow, supply will soon start dwindling, sending the price of energy through the roof. We'll be forced then to reevaluate our food systems and place more emphasis on energy efficient agricultural methods, like smaller-scale organic agriculture, and on local production wherever possible.
Cheap energy and agricultural subsidies facilitate a type of agriculture that is destroying and polluting our soils and water, weakening our communities, and concentrating wealth and power into a few hands. It is also threatening the security of our food systems, as demonstrated by the continued e-Coli, GMO-contamination, and other health scares that are often seen nowadays on the news.
These large-scale, agribusiness-oriented food systems are bound to fail on the long term, sunk by their own unsustainability. But why wait until we're forced by circumstance to abandon our destructive patterns of consumption? We can start now by buying locally grown food whenever possible. By doing so you'll be helping preserve the environment, and you'll be strengthening your community by investing your food dollar close to home. Only 18 cents of every dollar, when buying at a large supermarket, go to the grower. 82 cents go to various unnecessary middlemen. Cut them out of the picture and buy your food directly from your local farmer.
One more tomato recipe .... Gazpacho !
This post taken from my cousin Karin's blog, a recipe for Gazpacho from cousin Karin's mother, Eva. Eva is pictured in the last photo on this blog, above the photo of me in my chef's coat. In the photo, Eva is separating eggs to bake popovers! Thanks for the great summer tomato recipe Karin and Eva!
************************
(from Ivarenefarmer.blogspot.com)
This recipe is my mother Eva's recipe. She would make this on hot summer days. Using as many fresh ingredients from her garden as was possible. It's delicious!
Ingredients:
4 cups tomatoes
4 cups chicken broth
2 T red wine vinegar
1T Olive Oil
Put above ingredients in a Cuisinart or blender and pulse for 5 seconds.
Chop:
1 Yellow onion
1 Large green pepper
2 Large or 4 medium stalks celery
1 Large peeled cucumber
Add to the tomato,broth,vinegar and oil mixture salt and pepper to taste.
Chill and top with a spoonful of yoghurt, slice of avocado and a sprig of cilantro.
************************
(from Ivarenefarmer.blogspot.com)
This recipe is my mother Eva's recipe. She would make this on hot summer days. Using as many fresh ingredients from her garden as was possible. It's delicious!
Ingredients:
4 cups tomatoes
4 cups chicken broth
2 T red wine vinegar
1T Olive Oil
Put above ingredients in a Cuisinart or blender and pulse for 5 seconds.
Chop:
1 Yellow onion
1 Large green pepper
2 Large or 4 medium stalks celery
1 Large peeled cucumber
Add to the tomato,broth,vinegar and oil mixture salt and pepper to taste.
Chill and top with a spoonful of yoghurt, slice of avocado and a sprig of cilantro.
Wednesday, August 25, 2010
Upcoming Redlands Daily Facts Culinary Column
I am pleased to tell you that I will be writing a new culinary column for the local Redlands Daily Facts newspaper. A similar column will appear on RedlandsDailyFacts.com but will include additional content (i.e. recipes, cooks tips, etc). Plans are to make the on-line portion interactive (i.e. ask the chef, equipment questions, etc) First article will appear early September! Stay tuned, more details soon!
Looking for food-safe eggs???
My friend Abby of the fabulous Three Sisters Farm turned me on to a new local source for farm fresh eggs (and another reason to visit the wonderful Redlands Farmers Market). Abby tells me that "Joe's Eggs" is new to the Redlands Farmers Market, and now we can all purchase farm fresh food-safe eggs from the Redlands Farmer's Market on Saturday mornings. Thanks for the tip, Abby!
Monday, August 23, 2010
How 'bout Tomato Pie !!????
Sounds absolutely yummy...
(Thank you, simply recipes.com!)
http://simplyrecipes.com/recipes/tomato_pie/
(Thank you, simply recipes.com!)
http://simplyrecipes.com/recipes/tomato_pie/
Cherry Tomatoes Stuffed with Herbed Goat Cheese
For a refreshing summertime appetizer, fill bite-size cherry tomatoes, round or pear shaped, with a savory mixture of goat cheese flavored with basil. Minced tarragon or chervil can be used in place of the basil.
24 cherry tomatoes, a mixture of red and yellow
1/4 lb. fresh goat cheese (chèvre)
1/4 cup minced fresh basil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp to make a hollow yet sturdy shell. Drain off any juice that accumulates in the shells.
In a bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.
Using the small spoon, fill each tomato with about 1 tsp. of the cheese mixture. Arrange the filled tomatoes on a platter to serve.
Serves 4.
24 cherry tomatoes, a mixture of red and yellow
1/4 lb. fresh goat cheese (chèvre)
1/4 cup minced fresh basil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp to make a hollow yet sturdy shell. Drain off any juice that accumulates in the shells.
In a bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.
Using the small spoon, fill each tomato with about 1 tsp. of the cheese mixture. Arrange the filled tomatoes on a platter to serve.
Serves 4.
Tomatoes: Some of What I've Learned...
Once feared as poisonous and then considered a possible aphrodisiac, the “love apple” now adds its vivid color and delicious flesh to innumerable dishes. Like the potato, this fruit (which is generally treated as a vegetable) is a member of the nightshade family and is native to South America.
After finally gaining acceptance as a food in Europe and the United States, tomatoes became an inextricable part of many cuisines, especially those of the Mediterranean. In Italy, they are used to make sauce for pasta, pizza, and many other dishes. Sliced tomatoes are served with fresh mozzarella, basil leaves and balsamic vinegar to make a Caprese Salad (see “Earth Day Caprese Salad” recipe on this blogspot). Other recipes that depend on tomatoes for their character include minestrone, gazpacho, ratatouille, Greek salad and tomato soup. And, of course, tomatoes are a staple of New World cuisine from the American South’s fried green tomatoes to Texas’s chili con carne, from Latin America’s salsa cruda to (a personal favorite of mine) the “BLT”: bacon, lettuce and tomato sandwiches.
Today’s health conscious cooks know that, far from being poisonous, the tomato is high in vitamin C and cancer-fighting antioxidants. The tomato comes in a wide range of sizes, from tiny currant tomatoes no bigger than blueberries to fat beefsteaks up to 5 inches in diameter. The colors are varied, too, from white to purple black to reddish black, with green-striped zebra tomatoes. Dedicated gardeners have traced and reintroduced a number of heirloom tomatoes. Look for heirloom tomatoes in a wide variety of colors, size and other attributes.
Storing tomatoes: Most tomatoes, if left whole, should not be stored in a refrigerator. Store ripe, uncut tomatoes at room temperature for several days and the will ripen further. Although whole fresh tomatoes should not be refrigerated, cut tomatoes should be wrapped in plastic wrap or wax paper and then refrigerated.
After finally gaining acceptance as a food in Europe and the United States, tomatoes became an inextricable part of many cuisines, especially those of the Mediterranean. In Italy, they are used to make sauce for pasta, pizza, and many other dishes. Sliced tomatoes are served with fresh mozzarella, basil leaves and balsamic vinegar to make a Caprese Salad (see “Earth Day Caprese Salad” recipe on this blogspot). Other recipes that depend on tomatoes for their character include minestrone, gazpacho, ratatouille, Greek salad and tomato soup. And, of course, tomatoes are a staple of New World cuisine from the American South’s fried green tomatoes to Texas’s chili con carne, from Latin America’s salsa cruda to (a personal favorite of mine) the “BLT”: bacon, lettuce and tomato sandwiches.
Today’s health conscious cooks know that, far from being poisonous, the tomato is high in vitamin C and cancer-fighting antioxidants. The tomato comes in a wide range of sizes, from tiny currant tomatoes no bigger than blueberries to fat beefsteaks up to 5 inches in diameter. The colors are varied, too, from white to purple black to reddish black, with green-striped zebra tomatoes. Dedicated gardeners have traced and reintroduced a number of heirloom tomatoes. Look for heirloom tomatoes in a wide variety of colors, size and other attributes.
Storing tomatoes: Most tomatoes, if left whole, should not be stored in a refrigerator. Store ripe, uncut tomatoes at room temperature for several days and the will ripen further. Although whole fresh tomatoes should not be refrigerated, cut tomatoes should be wrapped in plastic wrap or wax paper and then refrigerated.
Another Tomato Recipe ("Re-cycled" from prior post!)
Oven Dried Tomatoes and Goat Cheese Salsa
For oven dried tomatoes:
Preheat oven to 150. Cut tomatoes in half and spread on a cook sheet. Let dry in oven for 5 hours.
For salsa
12 oven dried roma tomatoes (see above)
1/3 cup goat cheese
20 leaves of fresh basil
2 tsp chipotle peppers
salt and pepper to taste
In food processor, pulse tomatoes, goat cheese, basil, chipotle peppers, salt, and pepper to make a chunky salsa. Serve on toasted french baguette slices or with white corn chips.
For oven dried tomatoes:
Preheat oven to 150. Cut tomatoes in half and spread on a cook sheet. Let dry in oven for 5 hours.
For salsa
12 oven dried roma tomatoes (see above)
1/3 cup goat cheese
20 leaves of fresh basil
2 tsp chipotle peppers
salt and pepper to taste
In food processor, pulse tomatoes, goat cheese, basil, chipotle peppers, salt, and pepper to make a chunky salsa. Serve on toasted french baguette slices or with white corn chips.
Got More Tomatoes ?? !
Here's five other uses for your surplus of tomatoes:
1. Make Bruschetta (6-7 tomatoes, 2 cloves minced garlic, evoo, balsamic vinegar, 6-8 fresh basil leaves- minced, salt and pepper to taste). Serve Bruschetta on crustinis.
2. Make Caprese Salad (see recipe this blog)
3. Make Tomato Tepenade (similar to bruschetta but add ½ c to 1 c chopped olives). Serve on crustinis.
4. Make “Oven Roasted Tomatoes” (see recipe this blog)
5. Make fresh tomato sauce.
1. Make Bruschetta (6-7 tomatoes, 2 cloves minced garlic, evoo, balsamic vinegar, 6-8 fresh basil leaves- minced, salt and pepper to taste). Serve Bruschetta on crustinis.
2. Make Caprese Salad (see recipe this blog)
3. Make Tomato Tepenade (similar to bruschetta but add ½ c to 1 c chopped olives). Serve on crustinis.
4. Make “Oven Roasted Tomatoes” (see recipe this blog)
5. Make fresh tomato sauce.
Thursday, August 12, 2010
Got Tomatoes ????
Everyone seems to be asking for tomato recipes. If you have a surplus of tomatoes, try one of these recipes to nicely feature fresh summer tomatoes at their peak!
Tomatoes, Pecans, Peaches, Blue Cheese and Basil Salad
Makes 6 servings
1/3 cup white balsamic vinegar (if no white is available, ok to use dark brown)
1 garlic clove, minced
2-3 tablespoons olive oil
1/8 teaspoon salt
1 large fresh peach, peeled and diced
2 tablespoons fresh basil, chiffonade
2-3 lb. sliced heirloom tomatoes
3oz crumbled blue cheese (substitute with goat or feta if you prefer)
½-3/4 cup coarsely chopped toasted pecans
Freshly ground pepper to taste
Whisk together balsamic vinegar, minced garlic, olive oil, and salt. Stir in diced peaches into mixture Place single layer of sliced tomatoes on serving platter. (I usually overlap one edge of tomatoes for a nice presentation) Spoon out peach/balsamic/olive oil mixture over tomatoes. Then sprinkle crumbled cheese, chopped toasted pecans on top of tomatoes. Next sprinkle chiffonade of basil on top. Finally, sprinkle freshly ground pepper to taste. (If you prefer, top with additional sea salt. I prefer to skip this step but I’ve been accused of “under-salting”!)
Grilled Tomatoes with Basil Vinaigrette
Makes 6 servings
3 yellow tomatoes
3 red tomatoes
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons white balsamic vinegar
2 tablespoons chopped fresh basil
Garnish: fresh basil sprigs
Clean and preheat grill. (You may also prepare this recipe indoors using a grill pan on the stovetop). Soak skewers submerged in water for at least ½ hr. Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1-2 tablespoon oil; sprinkle with salt and pepper. Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often. Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish with fresh basil, chiffonade cut.
Roasted Tomatoes with Feta and Basil
Makes 6 servings
6 plum tomatoes
Salt and pepper to taste
1/2 teaspoon Italian seasoning
2/3 cup crumbled feta cheese
1/4 cup Italian dressing
Handful fresh basil, chiffonade cut
Preparation
Cut tomatoes in half lengthwise, and place, cut sides up, on a baking sheet. Sprinkle evenly with salt and pepper to taste, Italian seasoning, and feta cheese. Drizzle evenly with 1/4 cup Italian dressing. Broil 3 inches from heat 2 to 3 minutes or just until cheese starts to brown.
Herb-Tomato Crostini
Makes about 20 appetizer servings
1/4 cup olive oil
2 garlic cloves, pressed
1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt (large pinch or two small)
1/8 teaspoon pepper (or ‘small pinch’)
1 large tomato, finely chopped
3/4 cup finely chopped green onions
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1/3 cup crumbled feta cheese
Tip: This is a great ‘make ahead’ recipe. If you make this mixture the night before and allow to sit in refrig in a bowl, the flavors will be greatly enhanced when you serve them the next day. Don’t top the bread until just before serving. (to prevent bread from becoming soggy). Another idea is to serve the topping in a bowl and serve cut bread in basket to side. That way guests can assemble themselves!
Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.
Green Tomato-Fresh Herb Crostini: Substitute 1 finely chopped large green tomato for red tomato. Proceed with recipe as directed.
Tomatoes, Pecans, Peaches, Blue Cheese and Basil Salad
Makes 6 servings
1/3 cup white balsamic vinegar (if no white is available, ok to use dark brown)
1 garlic clove, minced
2-3 tablespoons olive oil
1/8 teaspoon salt
1 large fresh peach, peeled and diced
2 tablespoons fresh basil, chiffonade
2-3 lb. sliced heirloom tomatoes
3oz crumbled blue cheese (substitute with goat or feta if you prefer)
½-3/4 cup coarsely chopped toasted pecans
Freshly ground pepper to taste
Whisk together balsamic vinegar, minced garlic, olive oil, and salt. Stir in diced peaches into mixture Place single layer of sliced tomatoes on serving platter. (I usually overlap one edge of tomatoes for a nice presentation) Spoon out peach/balsamic/olive oil mixture over tomatoes. Then sprinkle crumbled cheese, chopped toasted pecans on top of tomatoes. Next sprinkle chiffonade of basil on top. Finally, sprinkle freshly ground pepper to taste. (If you prefer, top with additional sea salt. I prefer to skip this step but I’ve been accused of “under-salting”!)
Grilled Tomatoes with Basil Vinaigrette
Makes 6 servings
3 yellow tomatoes
3 red tomatoes
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons white balsamic vinegar
2 tablespoons chopped fresh basil
Garnish: fresh basil sprigs
Clean and preheat grill. (You may also prepare this recipe indoors using a grill pan on the stovetop). Soak skewers submerged in water for at least ½ hr. Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1-2 tablespoon oil; sprinkle with salt and pepper. Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often. Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish with fresh basil, chiffonade cut.
Roasted Tomatoes with Feta and Basil
Makes 6 servings
6 plum tomatoes
Salt and pepper to taste
1/2 teaspoon Italian seasoning
2/3 cup crumbled feta cheese
1/4 cup Italian dressing
Handful fresh basil, chiffonade cut
Preparation
Cut tomatoes in half lengthwise, and place, cut sides up, on a baking sheet. Sprinkle evenly with salt and pepper to taste, Italian seasoning, and feta cheese. Drizzle evenly with 1/4 cup Italian dressing. Broil 3 inches from heat 2 to 3 minutes or just until cheese starts to brown.
Herb-Tomato Crostini
Makes about 20 appetizer servings
1/4 cup olive oil
2 garlic cloves, pressed
1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt (large pinch or two small)
1/8 teaspoon pepper (or ‘small pinch’)
1 large tomato, finely chopped
3/4 cup finely chopped green onions
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1/3 cup crumbled feta cheese
Tip: This is a great ‘make ahead’ recipe. If you make this mixture the night before and allow to sit in refrig in a bowl, the flavors will be greatly enhanced when you serve them the next day. Don’t top the bread until just before serving. (to prevent bread from becoming soggy). Another idea is to serve the topping in a bowl and serve cut bread in basket to side. That way guests can assemble themselves!
Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.
Green Tomato-Fresh Herb Crostini: Substitute 1 finely chopped large green tomato for red tomato. Proceed with recipe as directed.
Saturday, July 31, 2010
Kale Chips (as prepared for Feasting on the Farm Event)
Kale Chips are kale leaves brushed in olive oil and baked in the oven on a baking sheet... That's it! Kale chips are perfect broken or crunched over beet/citrus salad as a garnish. Be sure to brush olive oil on leaves evenly to ensure even cooking. Pre-heat oven to 400 F, brush olive oil evenly on each kale leaf. Place each individually on baking sheets, edges touching but no overlap of leaves. Sprinkle with sea salt. Bake in oven for 15-20 minutes, rotating pan mid-way to ensure even cooking. Leaves should are done when they're crunchy and dark. The end result should be crispy, dark leaves- in roughly the same size the leaves were before baking.
Sunday, July 25, 2010
Lemonade anyone ????!
While visiting family and working in LA, my sister turned me on to Lemonade ! WOW ! Since I'm always looking for 'culinary inspiration'... as well as new ways to prepare fresh summer produce in creative ways.... Lemonade was great to learn about. (See photo to right). The restaurant is set up cafe style and serves a wide array of fresh salads (i.e. sweet potato and pistachio) alongside some really amazing side dishes (i.e. mac and cheese which is out of this world!) Just slide your tray past the beautiful selection of salads, sample the creative combination of wonderful flavors and pick what you like. You can pick from a selection of three salads for 11.00 or 6 one-half portions for the same price. I suggest the 6 half portions for a wider array. My sister was headed to the Hollywood Bowl later that evening and was packing a selection of salads and sides to carry along. I could barely make it to my sister's house before tearing open my selections and diving right in! No leftovers, although I'm sure that would have been nice!
The Lemonade I visited is located on Abbot Kinney at Venice Blvd in Venice CA. There are other locations: downtown LA, Beverly and in MOCA ! (another reason I want to get back to MOCA!) Visit Lemonadela.com for more info.
PS: I just ran across this review on Yelp (couldn't agree with you more, Kyrk!):
Holy crap! I want to take this place and put it in my house as my own personal kitchen. Lemonade takes the crappy cafeteria you know and hate and infuses it with some Whole Foods, some farmer's market, and some LA chic. The end result? A cool spot with an overwhelming selection of delicious foods.
The Lemonade I visited is located on Abbot Kinney at Venice Blvd in Venice CA. There are other locations: downtown LA, Beverly and in MOCA ! (another reason I want to get back to MOCA!) Visit Lemonadela.com for more info.
PS: I just ran across this review on Yelp (couldn't agree with you more, Kyrk!):
Holy crap! I want to take this place and put it in my house as my own personal kitchen. Lemonade takes the crappy cafeteria you know and hate and infuses it with some Whole Foods, some farmer's market, and some LA chic. The end result? A cool spot with an overwhelming selection of delicious foods.
Roasted Beets, Local Citrus and Goat Cheese Salad (from Redlands Conservancy Feasting on the Farm Event)
Many have asked for the beet salad recipe we served at the Feasting on the Farm Redlands Conservancy event... so here it is! Each time I prepare this recipe it is slightly different, so feel free to experiment with portions and ingredients.
1-2 bunches of fresh beets (use varying sizes and colors- yellow beets work well too!)
4-6 local oranges
Goat cheese
chives
olive oil
Preheat oven to 400 F. Wash beets thoroughly, remove greens and put aside. Slice beets into 1/4 " slices, leave skin on. Place in large mixing oil and coat each beet slice evenly with olive oil. Place beets in single layer on baking sheet and put in preheated oven. Roast for approx 20-30 minutes, depending upon thickness and size of beets. Larger beets may take closer to 40-45 minutes.You'll hear the beets 'hissing' which tells you they're cooking. Keep an eye on them to prevent burning. I usually check them 10-15 minutes into cooking and turn them all over. If you have 'hot spots' in your oven, rotate to ensure even cooking. When done, beets should be shiny and soft to the touch (but not burned!) After roasting, look for an even texture and color in each beet. While beets are roasting segment oranges into individual 'sections' and set aside. Leave two halves of one orange to squeeze over salad as dressing. Crumble or slice goat cheese and put aside. (Again, just eye ball it- I usually use 1/2- 3/4 tube of chevre goat cheese for this amount. But I LOVE goat cheese. If you prefer another kind of cheese, sub with feta. If you like more citrus, add it!!)Fine chop chives and set aside. Allow beets to cool. Combine beets, crumbled goat cheese, and orange segments into large mixing bowl. Squeeze both orange halves into bowl and coat beets with orange juice. Mix ingredients together and garnish with green chives. Note: For a more colorful presentation, you can 'layer' oranges and goat cheese (without mixing) on top of beets. As soon as you mix them up, you'll quickly loose the color contrast between the beets, goat cheese and oranges. Tasty either way, just something to remember for presentation. Enjoy!
1-2 bunches of fresh beets (use varying sizes and colors- yellow beets work well too!)
4-6 local oranges
Goat cheese
chives
olive oil
Preheat oven to 400 F. Wash beets thoroughly, remove greens and put aside. Slice beets into 1/4 " slices, leave skin on. Place in large mixing oil and coat each beet slice evenly with olive oil. Place beets in single layer on baking sheet and put in preheated oven. Roast for approx 20-30 minutes, depending upon thickness and size of beets. Larger beets may take closer to 40-45 minutes.You'll hear the beets 'hissing' which tells you they're cooking. Keep an eye on them to prevent burning. I usually check them 10-15 minutes into cooking and turn them all over. If you have 'hot spots' in your oven, rotate to ensure even cooking. When done, beets should be shiny and soft to the touch (but not burned!) After roasting, look for an even texture and color in each beet. While beets are roasting segment oranges into individual 'sections' and set aside. Leave two halves of one orange to squeeze over salad as dressing. Crumble or slice goat cheese and put aside. (Again, just eye ball it- I usually use 1/2- 3/4 tube of chevre goat cheese for this amount. But I LOVE goat cheese. If you prefer another kind of cheese, sub with feta. If you like more citrus, add it!!)Fine chop chives and set aside. Allow beets to cool. Combine beets, crumbled goat cheese, and orange segments into large mixing bowl. Squeeze both orange halves into bowl and coat beets with orange juice. Mix ingredients together and garnish with green chives. Note: For a more colorful presentation, you can 'layer' oranges and goat cheese (without mixing) on top of beets. As soon as you mix them up, you'll quickly loose the color contrast between the beets, goat cheese and oranges. Tasty either way, just something to remember for presentation. Enjoy!
Saturday, July 10, 2010
See me at The Cooking Store !
New schedule of cooking classes just announced! Register today! I will teach a class on Wednesday August 25th: "From Farm To Table, Part 1". Menu is: Squash Blossoms stuffed with Goat Cheese and Farm Herbs; Figs, Prosciutto, and Blue Stilton on Crustinis, San Timoteo Canyon Farm Roasted Chicken with Fried Kale and Roasted Carrots; Sweet Potato Hash with Roasted Corn and Edamame; Farm Berry Shortcake with Vanilla Ice Cream. Cost of the class is $39, including wine ! For more information about The Cooking Store and to view a schedule of classes- visit TheCookingStore.com
Wednesday, June 30, 2010
Sweet Potato, Corn and Edamame Hash
We served this dish at the Redlands Conservancy Feasting on the Farn event on Sunday and people really seemed to enjoy it. Since the event, I have had several requests for the recipe, so here it is ! For consistency in appearance and taste, rough chop all ingredients into similar sizes and shapes.
1 sweet onion, diced- rough chop (we used maui onions, but yellow onion will work)
1 tbsp olive oil
2 (or 4 small) large sweet potatoes, peeled and cut into 1/4 in cubes (similar to size of a kernel of corn)
1 8oz package of diced smoked ham
1-2 garlic cloves, minced
1 12 oz package uncooked frozen shelled edamame
1 12 oz package frozen whole kernel corn
1/4 cup chicken broth
1 tbsp chopped fresh thyme
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
Saute ham and onion in hot oil in a skillet over medium heat-high heat. (I prefer to use a large cast iron skillet but a standard non-stick skillet will work). Sautee for approx 6-8 minutes or until onion is tender and ham is lightly browned. Stir in sweet potatoes, and saute for additional 5 minutes. Add garlic and saute for 1 minute max. Stir in edamame and remaining three ingredients. Reduce heat to medium-low. Cover and cook, stirring occasionally 10-12 minutes or until sweet potatoes are tender. Add salt and pepper.
Note: To serve as a brunch item, serve over fresh bed of arugula and top with poached eggs.
1 sweet onion, diced- rough chop (we used maui onions, but yellow onion will work)
1 tbsp olive oil
2 (or 4 small) large sweet potatoes, peeled and cut into 1/4 in cubes (similar to size of a kernel of corn)
1 8oz package of diced smoked ham
1-2 garlic cloves, minced
1 12 oz package uncooked frozen shelled edamame
1 12 oz package frozen whole kernel corn
1/4 cup chicken broth
1 tbsp chopped fresh thyme
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
Saute ham and onion in hot oil in a skillet over medium heat-high heat. (I prefer to use a large cast iron skillet but a standard non-stick skillet will work). Sautee for approx 6-8 minutes or until onion is tender and ham is lightly browned. Stir in sweet potatoes, and saute for additional 5 minutes. Add garlic and saute for 1 minute max. Stir in edamame and remaining three ingredients. Reduce heat to medium-low. Cover and cook, stirring occasionally 10-12 minutes or until sweet potatoes are tender. Add salt and pepper.
Note: To serve as a brunch item, serve over fresh bed of arugula and top with poached eggs.
Tuesday, June 29, 2010
Feasting on the Farm Photos !
If you haven't seen them already, please check out the wonderful photos from Sunday's Redlands Conservancy Feasting on the Farm Event on Facebook or at Modphotography.com, (click "BLOG", "Feasting on the Farm"!! Incredible job captured well---- Thank you Mod Photography !!!
Monday, June 28, 2010
Feasting on the Farm Event
Yesterday's Feasting on the Farm Event was a huge success !!! Thanks to our wonderful volunteers and sponsors, attendees really enjoyed the event. Photos will soon be posted and published @ Modphotography.com. I will also post some selected photos to this blog. Stay tuned for notifications about future events, there's definitely more to come !!!
Wednesday, June 23, 2010
Tickets Available for Redlands Conservancy Feasting on the Farm
Just found out... there are a limited number of tickets remaining for Sunday's Redlands Conservancy Feasting on the Farm Event. Cost of tickets are $60. per person or $100. per couple. Please e-mail me (LFBurton@gmail.com) ASAP if you are interested. Visit redlandsconservancy.org- click parties for the necklace, Feasting on the Farm- for more info. Also, see prior posts on this blog for additional info.
Tuesday, June 15, 2010
Redlands Conservancy Parties for the Necklace
Some of you have inquired about the Parties for the Necklace events/fundraisers. Here's some info:
Parties for the Necklace offers a variety of parties, events, and activities for the Redlands Conservancy’s supporters to enjoy. The Parties are fully underwritten by individuals, groups, or businesses, and the money raised goes to support the Redlands Conservancy’s Emerald Necklace projects and programs.
What does Parties for the Necklace support?
The Redlands Conservancy’s mission is to preserve Redlands historic built environment and conserve it’s irreplaceable natural and agricultural environment. The Conservancy’s Emerald Necklace programs concentrate on the natural and agricultural environment, including three major programs.
1. Trails- Redlands Heritage Trails Alliance and Trails at 10 Series of Trail Excursions.
2. Public Outreach and Education – Presentation at events and meetings, exhibits at events, the Annual Emerald Jubilee and the Desert Alive Program for Redlands High School Students.
3. Land and Easement Acquisition
(From RedlandsConservancy.org)
Parties for the Necklace offers a variety of parties, events, and activities for the Redlands Conservancy’s supporters to enjoy. The Parties are fully underwritten by individuals, groups, or businesses, and the money raised goes to support the Redlands Conservancy’s Emerald Necklace projects and programs.
What does Parties for the Necklace support?
The Redlands Conservancy’s mission is to preserve Redlands historic built environment and conserve it’s irreplaceable natural and agricultural environment. The Conservancy’s Emerald Necklace programs concentrate on the natural and agricultural environment, including three major programs.
1. Trails- Redlands Heritage Trails Alliance and Trails at 10 Series of Trail Excursions.
2. Public Outreach and Education – Presentation at events and meetings, exhibits at events, the Annual Emerald Jubilee and the Desert Alive Program for Redlands High School Students.
3. Land and Easement Acquisition
(From RedlandsConservancy.org)
Chuck Williams Zucchini
While working for Willams Sonoma, I ran across this recipe from the Founder of Williams Sonoma, Chuck Williams. I think this is one of the easiest and freshest ways to prepare summer zucchini. This recipe was adapted from a recipe from the Williams Sonoma book "Celebrating the Pleasures of Cooking" by Chuck Williams, Time-Life Books, 1997.
Ingredients:
15-20 very small zucchini
Salt to taste
1/2 Lemon
Trim unpeeled zucchini and shred on a small or medium holes of a handheld shredder or grater or a fine-holed disk of a food processor.
Put the zucchini into a large saute pan, cover and place over high heat for 20 to 30 seconds. Uncover and stir, adjusting the heat as needed so the zucchini does not burn. Re-cover, let steam again for 10 to 20 seconds, then uncover and stir. Repeat until the zucchini is just heated through, it should remain crisp and green. If too much juice appears, leave off the cover to reduce liquid. The whole process should only take a few minutes.
Just before serving, add salt and squeeze of lemon. Transfer to a warmed serving dish and serve immediately.
Ingredients:
15-20 very small zucchini
Salt to taste
1/2 Lemon
Trim unpeeled zucchini and shred on a small or medium holes of a handheld shredder or grater or a fine-holed disk of a food processor.
Put the zucchini into a large saute pan, cover and place over high heat for 20 to 30 seconds. Uncover and stir, adjusting the heat as needed so the zucchini does not burn. Re-cover, let steam again for 10 to 20 seconds, then uncover and stir. Repeat until the zucchini is just heated through, it should remain crisp and green. If too much juice appears, leave off the cover to reduce liquid. The whole process should only take a few minutes.
Just before serving, add salt and squeeze of lemon. Transfer to a warmed serving dish and serve immediately.
Monday, June 14, 2010
Alice Says....
While taking a break from studying, I read some excerpts from Alice Waters' "In the Green Kitchen. Alice writes her in "Green Kitchen Manifesto:
* A garden brings life and beauty to the table.
* Buy food that is organic, local and seasonal.
* Daily cooking improves the economy of our kitchen
* Cooking and shopping for food brings rhythm and meaning to our life.
* Simple cooking techniques can be learned by heart.
I couldn't agree with you more, Alice !!!!
* A garden brings life and beauty to the table.
* Buy food that is organic, local and seasonal.
* Daily cooking improves the economy of our kitchen
* Cooking and shopping for food brings rhythm and meaning to our life.
* Simple cooking techniques can be learned by heart.
I couldn't agree with you more, Alice !!!!
Farm Fresh Guacamole
This time of year, nothing beats fresh guacamole made from farm fresh avocados. To me, the best guacamole is made with avocado, onions, jalapeno, lime, salt, and cilantro. The amounts of the ingredients can vary. The important things are to taste for a balance of salt, heat, and acid to make the guacamole taste perfect !!
2-3 large ripe avocados
2-3 small juicy limes
1 jalapeno popper
4 green onions
cilantro
salt
1 tomato, optional
Halve the avocados, remove the pits, scoop out the flesh into a mortar and season with salt. Trim and slice green onions and put them in a small bowl, add salt and squeeze in the juice of 2 limes--- totally mashing the onions into the lime juice. Cut off the stem of the jalapeno, cut the pepper in half lengthwise and remove the membranes and seeds. Flatten the pepper and cut into fine dice. Mash the avocado but leave it a bit chunky. Add the onions and lime juice, along with the jalapeno (add half or whole depending upon hos hot you like it). Mix lightly. Taste and add more salt or lime juice, as desired. Chop a handful of fresh cilantro leaves and stir into guacamole. Serve with toasted tortilla chips.
2-3 large ripe avocados
2-3 small juicy limes
1 jalapeno popper
4 green onions
cilantro
salt
1 tomato, optional
Halve the avocados, remove the pits, scoop out the flesh into a mortar and season with salt. Trim and slice green onions and put them in a small bowl, add salt and squeeze in the juice of 2 limes--- totally mashing the onions into the lime juice. Cut off the stem of the jalapeno, cut the pepper in half lengthwise and remove the membranes and seeds. Flatten the pepper and cut into fine dice. Mash the avocado but leave it a bit chunky. Add the onions and lime juice, along with the jalapeno (add half or whole depending upon hos hot you like it). Mix lightly. Taste and add more salt or lime juice, as desired. Chop a handful of fresh cilantro leaves and stir into guacamole. Serve with toasted tortilla chips.
This recipe for Stuffed Squash Blossoms Sounds Great!
Ran across this recipe for stuffed squash blossoms from a fellow blogger.
(Sounds good but be cautious using olive oil for deep frying. Because of the low smoke point of olive oil, you might want to use Soy Oil or Grapeseed Oil- both of these have much higher smoke points and can easily take the high heat of frying).
http://cavecibum.blogspot.com/2008/08/ricotta-stuffed-squash-blossoms.html
(Sounds good but be cautious using olive oil for deep frying. Because of the low smoke point of olive oil, you might want to use Soy Oil or Grapeseed Oil- both of these have much higher smoke points and can easily take the high heat of frying).
http://cavecibum.blogspot.com/2008/08/ricotta-stuffed-squash-blossoms.html
Menu for Feasting on the Farm...
The menu for the Redlands Conservancy Fund Raiser, Parties for the Necklace Feasting on the Farm event is currently under development. Here's some of the items I would like to serve: Squash Blossoms Stuffed with Goat Cheese, Mini Rice Sesame Cones filled with Tuna Tartare and Fresh Avocado, Mini Caprese Salads on Skewers, Roasted Beets, Navel Oranges and Goat Cheese Salad, Sweet Potato, Edamame and Corn Hash, Grilled Root Vegetables, Hand-made corn and flour tortillas, Grilled Cabrito with Spicy Tomato Salsa and Fresh Guacamole. For dessert, I propose a Fresh Berry Tart, made with locally farmed fruits, Grilled Pineapple, Nectarine, and Peaches with Vanilla Ice Cream, and Chocolate dipped berries and other assorted fruits.
Tuesday, June 8, 2010
Summer Squash: Some of What I've Learned
Both summer and winter quashes are members of the gourd family and are native to the Americas. All summer squashes are similar in flavor. They may be shredded or cut into thin slices and eaten raw, or cooked by sautéing, stir frying, boiling, steaming or broiling. Zucchini and cookneck yellow squash can be cut into length slices, coated with olive oil, balsamic vinegar and sea salt—then grilled. (a personal favorite of mine). Sliced summer squashes can battered and pan-fried or deep fried. All summer squashes can be halved, hollowed out, filled and baked--- or made into soups, stews or, perhaps most notably, ratatouille !
Squash blossoms, particularly those of zucchini, can be sautéed and used in a quesadilla, panini, pasta or soup. They can also be filled with a seasonal cheese, then battered and deep-fried. For the upcoming Redlands Conservancy Parties for the Necklace: Feasting on the Farm, I plan to serve squash blossoms stuffed with goat cheese. Stay tuned for a future recipe and more information about this ideal summertime treat!
Storing: Put summer squashes in a perforated plastic bag and keep in the crisper section of your refrigerator for up to three days. Use squash blossoms, ideally, within 24 hours.
Squash blossoms, particularly those of zucchini, can be sautéed and used in a quesadilla, panini, pasta or soup. They can also be filled with a seasonal cheese, then battered and deep-fried. For the upcoming Redlands Conservancy Parties for the Necklace: Feasting on the Farm, I plan to serve squash blossoms stuffed with goat cheese. Stay tuned for a future recipe and more information about this ideal summertime treat!
Storing: Put summer squashes in a perforated plastic bag and keep in the crisper section of your refrigerator for up to three days. Use squash blossoms, ideally, within 24 hours.
Summer Tomatoes: Some of What I've Learned
Once feared as poisonous and then considered a possible aphrodisiac, the “love apple” now adds its vivid color and delicious flesh to innumerable dishes. Like the potato, this fruit (which is generally treated as a vegetable) is a member of the nightshade family and is native to South America.
After finally gaining acceptance as a food in Europe and the United States, tomatoes became an inextricable part of many cuisines, especially those of the Mediterranean. In Italy, they are used to make sauce for pasta, pizza, and many other dishes. Sliced tomatoes are served with fresh mozzarella, basil leaves and balsamic vinegar to make a Caprese Salad (see “Earth Day Caprese Salad” recipe on this blogspot). Other recipes that depend on tomatoes for their character include minestrone, gazpacho, ratatouille, Greek salad and tomato soup. And, of course, tomatoes are a staple of New World cuisine from the American South’s fried green tomatoes to Texas’s chili con carne, from Latin America’s salsa cruda to (a personal favorite of mine) the “BLT”: bacon, lettuce and tomato sandwiches.
Today’s health conscious cooks know that, far from being poisonous, the tomato is high in vitamin C and cancer-fighting antioxidants. The tomato comes in a wide range of sizes, from tiny currant tomatoes no bigger than blueberries to fat beefsteaks up to 5 inches in diameter. The colors are varied, too, from white to purple black to reddish black, with green-striped zebra tomatoes. Dedicated gardeners have traced and reintroduced a number of heirloom tomatoes. Look for heirloom tomatoes in a wide variety of colors, size and other attributes.
Storing tomatoes: Most tomatoes, if left whole, should not be stored in a refrigerator. Store ripe, uncut tomatoes at room temperature for several days and the will ripen further. Although whole fresh tomatoes should not be refrigerated, cut tomatoes should be wrapped in plastic wrap or wax paper and then refrigerated.
(Selected content provided, with permission, from On Cooking textbook, Art Institute and American Regional Cuisine textbook, Art Institute).
After finally gaining acceptance as a food in Europe and the United States, tomatoes became an inextricable part of many cuisines, especially those of the Mediterranean. In Italy, they are used to make sauce for pasta, pizza, and many other dishes. Sliced tomatoes are served with fresh mozzarella, basil leaves and balsamic vinegar to make a Caprese Salad (see “Earth Day Caprese Salad” recipe on this blogspot). Other recipes that depend on tomatoes for their character include minestrone, gazpacho, ratatouille, Greek salad and tomato soup. And, of course, tomatoes are a staple of New World cuisine from the American South’s fried green tomatoes to Texas’s chili con carne, from Latin America’s salsa cruda to (a personal favorite of mine) the “BLT”: bacon, lettuce and tomato sandwiches.
Today’s health conscious cooks know that, far from being poisonous, the tomato is high in vitamin C and cancer-fighting antioxidants. The tomato comes in a wide range of sizes, from tiny currant tomatoes no bigger than blueberries to fat beefsteaks up to 5 inches in diameter. The colors are varied, too, from white to purple black to reddish black, with green-striped zebra tomatoes. Dedicated gardeners have traced and reintroduced a number of heirloom tomatoes. Look for heirloom tomatoes in a wide variety of colors, size and other attributes.
Storing tomatoes: Most tomatoes, if left whole, should not be stored in a refrigerator. Store ripe, uncut tomatoes at room temperature for several days and the will ripen further. Although whole fresh tomatoes should not be refrigerated, cut tomatoes should be wrapped in plastic wrap or wax paper and then refrigerated.
(Selected content provided, with permission, from On Cooking textbook, Art Institute and American Regional Cuisine textbook, Art Institute).
All About Farm Fresh Summer Corn
Some of What I’ve Learned About Summer Corn
One of the joys of summer in temperate climates is eating freshly picked sweet corn. The briefly cooked kernels are sweet and crisp—but usually need nothing more than a sprinkle of salt and pepper, along with a pat or butter! Yummy!!! The season for this golden grain, which many people erroneously consider a vegetable, is fleeting, and corn lovers anticipate it as much as they do the tomato crop. Corn, whose true name is “maize”, is one of the world’s most important crops. It is used to make oil, corn syrup, cornstarch, breakfast cereal, bread and tortillas. Popcorn, a personal favorite of mine, is also made from corn.
Storing: Keep fresh corn wrapped in its husks in a cool place, best in a cooler or refrigerator until you are ready to cook it—preferably no longer than a few days (2-3 days ideally-- 4 days max.) The natural sugar in corn begins to turn to starch the minute the ear is picked, so consume corn as soon as possible after harvest. (Another reason to buy your corn from the farmer’s market).
One of the joys of summer in temperate climates is eating freshly picked sweet corn. The briefly cooked kernels are sweet and crisp—but usually need nothing more than a sprinkle of salt and pepper, along with a pat or butter! Yummy!!! The season for this golden grain, which many people erroneously consider a vegetable, is fleeting, and corn lovers anticipate it as much as they do the tomato crop. Corn, whose true name is “maize”, is one of the world’s most important crops. It is used to make oil, corn syrup, cornstarch, breakfast cereal, bread and tortillas. Popcorn, a personal favorite of mine, is also made from corn.
Storing: Keep fresh corn wrapped in its husks in a cool place, best in a cooler or refrigerator until you are ready to cook it—preferably no longer than a few days (2-3 days ideally-- 4 days max.) The natural sugar in corn begins to turn to starch the minute the ear is picked, so consume corn as soon as possible after harvest. (Another reason to buy your corn from the farmer’s market).
Monday, June 7, 2010
Grilled Corn with Chipotle Butter and Cilantro
Boiling corn leaves some of its natural sweetness behind in the water, while grilling corn intensifies its flavor. Grill the ears in the husk to steam the kernels, then peel back the husks and slather the ears with a spicy, smoky chipotle butter.
SERVES 4
4 ears corn
4 tablespoons unsalted butter, softened
2 teaspoons finely minced canned chipotle chile in adobo sauce, or more to taste
Kosher or sea salt
2 tablespoons chopped fresh cilantro
Prepare a moderately hot charcoal fire or preheat a gas grill to medium-high (375° to 400°F). Carefully peel back the corn husks without removing them, then pull out and discard the threadlike silk. Replace the corn husks and tie the tips closed with kitchen twine. Soak the ears in a sinkful of cold water for 20 minutes.
Put the butter in a small bowl. Add the chile and a large pinch of salt and stir to blend. Taste and add more salt or chile, if desired.
Place the corn directly over the coals or gas flame and cover the grill. Cook for about 15 minutes, giving the ears a quarter turn every 3 to 4 minutes as the husks brown.
Transfer the corn to a platter. Snip the ends of the husks to remove the twine tie. Remove and discard the husks. While the corn is hot, slather it with the chipotle butter, then sprinkle with the cilantro. Serve immediately.
SERVES 4
4 ears corn
4 tablespoons unsalted butter, softened
2 teaspoons finely minced canned chipotle chile in adobo sauce, or more to taste
Kosher or sea salt
2 tablespoons chopped fresh cilantro
Prepare a moderately hot charcoal fire or preheat a gas grill to medium-high (375° to 400°F). Carefully peel back the corn husks without removing them, then pull out and discard the threadlike silk. Replace the corn husks and tie the tips closed with kitchen twine. Soak the ears in a sinkful of cold water for 20 minutes.
Put the butter in a small bowl. Add the chile and a large pinch of salt and stir to blend. Taste and add more salt or chile, if desired.
Place the corn directly over the coals or gas flame and cover the grill. Cook for about 15 minutes, giving the ears a quarter turn every 3 to 4 minutes as the husks brown.
Transfer the corn to a platter. Snip the ends of the husks to remove the twine tie. Remove and discard the husks. While the corn is hot, slather it with the chipotle butter, then sprinkle with the cilantro. Serve immediately.
Grilled Sweet Potatoes
Grilled Sweet Potatoes
Add these sweet potatoes to the menu when you’re grilling pork chops or a pork tenderloin. They can cook alongside the meat and need no attention, other than an occasional turn to prevent the skin from blackening. They need to cook with the grill lid on so that the grill emulates an oven. You can use moist, orange-fleshed sweet potatoes (sometimes called yams), but the Japanese varieties with pale, dry flesh are even tastier because they are not candy-sweet. Cooked this way, the drier varieties taste almost like roasted chestnuts.
SERVES 4
4 sweet potatoes, each about 10 ounces
Unsalted butter
Kosher or sea salt and freshly ground black pepper
Whole nutmeg, for grating
Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium-high (375° to 400°F). You can also grill these on a propane grill. Most importantly, be sure the grill you are using has a cover.
Prick each sweet potato in several places with a fork. Place them on the grill over heat. Cover the grill (leaving the vents open on a charcoal grill) and cook, turning occasionally, until the sweet potatoes are tender when pierced, 40 to 45 minutes. Do not place potatoes directly over open flame to prevent burning. Indirect heat or low flame once grill is thoroughly heated is best.
Slit each sweet potato and tuck a large nugget of butter inside. Season with salt, a couple of grinds of black pepper, and a scraping of nutmeg. Serve immediately.
Add these sweet potatoes to the menu when you’re grilling pork chops or a pork tenderloin. They can cook alongside the meat and need no attention, other than an occasional turn to prevent the skin from blackening. They need to cook with the grill lid on so that the grill emulates an oven. You can use moist, orange-fleshed sweet potatoes (sometimes called yams), but the Japanese varieties with pale, dry flesh are even tastier because they are not candy-sweet. Cooked this way, the drier varieties taste almost like roasted chestnuts.
SERVES 4
4 sweet potatoes, each about 10 ounces
Unsalted butter
Kosher or sea salt and freshly ground black pepper
Whole nutmeg, for grating
Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium-high (375° to 400°F). You can also grill these on a propane grill. Most importantly, be sure the grill you are using has a cover.
Prick each sweet potato in several places with a fork. Place them on the grill over heat. Cover the grill (leaving the vents open on a charcoal grill) and cook, turning occasionally, until the sweet potatoes are tender when pierced, 40 to 45 minutes. Do not place potatoes directly over open flame to prevent burning. Indirect heat or low flame once grill is thoroughly heated is best.
Slit each sweet potato and tuck a large nugget of butter inside. Season with salt, a couple of grinds of black pepper, and a scraping of nutmeg. Serve immediately.
Garlic Sauteed Spinach
Garlic Sauteed Spinach
**A recipe from one of my personal favorites—the famous Barefoot Contessa Ina Gartner. From her book “Family Style”. Visit Barefootcontessa.com for more information.
1 to 1.5 lbs spinach leaves (baby spinach will work too)
2 tbsp olive oil (use good quality olive oil)
2 tbsp chopped garlic (about 6 cloves)
2 tsp sea salt
¾ tsp fresh ground black pepper
1 tbsp unsalted butter
Lemon
Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
**A recipe from one of my personal favorites—the famous Barefoot Contessa Ina Gartner. From her book “Family Style”. Visit Barefootcontessa.com for more information.
1 to 1.5 lbs spinach leaves (baby spinach will work too)
2 tbsp olive oil (use good quality olive oil)
2 tbsp chopped garlic (about 6 cloves)
2 tsp sea salt
¾ tsp fresh ground black pepper
1 tbsp unsalted butter
Lemon
Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
Cherry Tomatoes Stuffed With Goat Cheese
For a refreshing summertime appetizer, fill bite-size cherry tomatoes, round or pear shaped, with a savory mixture of goat cheese flavored with basil. Minced tarragon or chervil can be used in place of the basil.
24 cherry tomatoes, a mixture of red and yellow
1/4 lb. fresh goat cheese (chèvre)
1/4 cup minced fresh basil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp to make a hollow yet sturdy shell. Drain off any juice that accumulates in the shells.
In a bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.
Using the small spoon, fill each tomato with about 1 tsp. of the cheese mixture. Arrange the filled tomatoes on a platter to serve.
Serves 4.
24 cherry tomatoes, a mixture of red and yellow
1/4 lb. fresh goat cheese (chèvre)
1/4 cup minced fresh basil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp to make a hollow yet sturdy shell. Drain off any juice that accumulates in the shells.
In a bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.
Using the small spoon, fill each tomato with about 1 tsp. of the cheese mixture. Arrange the filled tomatoes on a platter to serve.
Serves 4.
Grilled Chicken and Mango Kabobs
Chicken and Mango Kabobs
Note: To slice a mango, peel the fruit and then stand it up on one of its narrow edges, with the stem end pointing toward you. Using a large, sharp knife, cut down about 1 inch to one side of the stem, just grazing the side of the pit. Repeat with the other side. Place the halves, cut side down, on the cutting board and cut into cubes.
6 Tbs. olive oil
1/4 cup fresh lime juice
Zest of 1 lime
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 tsp. salt
1 Tbs. sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 2-inch cubes
In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne, salt and sugar. Add the chicken and mangoes and stir gently to coat with the marinade. Cover and refrigerate for 2 to 4 hours.
Prepare a hot fire in a grill. (or these will work on a propane grill or indoor grilled with grilling pan on stove top)
Remove the chicken and mangoes from the marinade and thread onto metal skewers, alternating the pieces and dividing them evenly.
Arrange the skewers on the grill and cook, turning once, until the chicken is nicely charred and cooked through, 6 to 10 minutes. Transfer the skewers to a warmed platter and serve immediately. Serves 4.
Note: To slice a mango, peel the fruit and then stand it up on one of its narrow edges, with the stem end pointing toward you. Using a large, sharp knife, cut down about 1 inch to one side of the stem, just grazing the side of the pit. Repeat with the other side. Place the halves, cut side down, on the cutting board and cut into cubes.
6 Tbs. olive oil
1/4 cup fresh lime juice
Zest of 1 lime
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 tsp. salt
1 Tbs. sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 2-inch cubes
In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne, salt and sugar. Add the chicken and mangoes and stir gently to coat with the marinade. Cover and refrigerate for 2 to 4 hours.
Prepare a hot fire in a grill. (or these will work on a propane grill or indoor grilled with grilling pan on stove top)
Remove the chicken and mangoes from the marinade and thread onto metal skewers, alternating the pieces and dividing them evenly.
Arrange the skewers on the grill and cook, turning once, until the chicken is nicely charred and cooked through, 6 to 10 minutes. Transfer the skewers to a warmed platter and serve immediately. Serves 4.
Blackberry Citrus Salsa
Thinking about serving this at the Redlands Conservancy Event June 27th. (See prior posts for event information)
Blackberry-Citrus Salsa
Makes about 2 cups.
1 juice orange
1 lime (Mexican, a.k.a. Key lime, if possible)
1 cup white onion, minced
¼ cup chopped cilantro
1 stemmed yellow/orange chile manzano (black seeds removed); or 1 serrano or 1 jalapeño (unseeded), minced
1 cup coarsely mashed blackberries
½ teaspoon agave syrup or white sugar.
large pinch sea salt
Squeeze the orange and lime juices into bowl. Mix in the onion and chile. Stir in the blackberries, sweetener and salt. Taste. Add additional minced chile if desired.
Blackberry-Citrus Salsa
Makes about 2 cups.
1 juice orange
1 lime (Mexican, a.k.a. Key lime, if possible)
1 cup white onion, minced
¼ cup chopped cilantro
1 stemmed yellow/orange chile manzano (black seeds removed); or 1 serrano or 1 jalapeño (unseeded), minced
1 cup coarsely mashed blackberries
½ teaspoon agave syrup or white sugar.
large pinch sea salt
Squeeze the orange and lime juices into bowl. Mix in the onion and chile. Stir in the blackberries, sweetener and salt. Taste. Add additional minced chile if desired.
Farm Fresh Spring Rolls and Hoisin Peanut Dipping Sauce
Wonderful garden fresh recipe, best with farmers market produce. Try this recipe
Farm-Fresh Spring Rolls
rice papers round, 12 in
hot water (in large bowl or pie pan)
vegetable oil (small bowl)
julienned cucumbers
shredded carrots (use cheese grater or, better yet, a microplane!)
fresh bean sprouts
rice noodles (vermicelli or thin long variety)- 1/4 lb
fresh mint-thin slices
cilantro- fine chop
basil leaves- thin slices
red cabbage- thinly sliced
Hoisin Dipping Sauce:
1 cup Hoisin sauce
½ cup water
¼ cup rice vinegar
1/3 cup diced onions
¼ cup chopped roasted peanuts
sriacha chili sauce (for garnish)
In saucepan bring hoisin, water, rice vinegar, and onions to a boil. Reduce heat and simmer for 6 minutes. Add water if the sauce is too thick. Take off heat and pour into dipping bowl. Garnish artfully with peanuts and sriracha sauce right before serving.
Pour hot water in a large bowl. Dip your fingers in a small bowl with veg. oil and take a rice paper and dip into the hot water bowl. Hold the round rice paper like a steering wheel and rotate the edges into the water as you dip.
Gently set wet rice paper on a cutting board. If it’s still somewhat hard let it rest so it can absorb the water. With practice you will eventually get a feel for how the rice paper works with the declining water temperature. If your water gets too cold add more hot water. Likewise if it’s too hot, let it cool off before dipping the rice paper.
Place a few mint, cilantro, or basil leaves flat in the center of the rice paper. Top with rice noodles, cucumbers, sprouts, carrots and cabbage. DO Not over stuff. Tightly roll once, then bring in the sides (like a burrito), and finish rolling until you have a nice, compact, spring roll. This takes practice, so go for it! Serve with lettuce leaves and dipping sauce. Invite guests to wrap the lettuce around the spring roll before dipping!
Farm-Fresh Spring Rolls
rice papers round, 12 in
hot water (in large bowl or pie pan)
vegetable oil (small bowl)
julienned cucumbers
shredded carrots (use cheese grater or, better yet, a microplane!)
fresh bean sprouts
rice noodles (vermicelli or thin long variety)- 1/4 lb
fresh mint-thin slices
cilantro- fine chop
basil leaves- thin slices
red cabbage- thinly sliced
Hoisin Dipping Sauce:
1 cup Hoisin sauce
½ cup water
¼ cup rice vinegar
1/3 cup diced onions
¼ cup chopped roasted peanuts
sriacha chili sauce (for garnish)
In saucepan bring hoisin, water, rice vinegar, and onions to a boil. Reduce heat and simmer for 6 minutes. Add water if the sauce is too thick. Take off heat and pour into dipping bowl. Garnish artfully with peanuts and sriracha sauce right before serving.
Pour hot water in a large bowl. Dip your fingers in a small bowl with veg. oil and take a rice paper and dip into the hot water bowl. Hold the round rice paper like a steering wheel and rotate the edges into the water as you dip.
Gently set wet rice paper on a cutting board. If it’s still somewhat hard let it rest so it can absorb the water. With practice you will eventually get a feel for how the rice paper works with the declining water temperature. If your water gets too cold add more hot water. Likewise if it’s too hot, let it cool off before dipping the rice paper.
Place a few mint, cilantro, or basil leaves flat in the center of the rice paper. Top with rice noodles, cucumbers, sprouts, carrots and cabbage. DO Not over stuff. Tightly roll once, then bring in the sides (like a burrito), and finish rolling until you have a nice, compact, spring roll. This takes practice, so go for it! Serve with lettuce leaves and dipping sauce. Invite guests to wrap the lettuce around the spring roll before dipping!
Friday, May 28, 2010
Redlands Conservancy Parties for the Necklace Event
I will be assisting with culinary services for one of the Redlands Conservancy Fund Raisers, Party #3; Feasting on the Farm. The Redlands Conservancy is a nonprofit group dedicated to the protection and enhancement of those assets that exemplify or constitute a part of the historic, architectural, or cultural heritage of Redlands. The primary focus of this event is to highlight, and create support for, local Redlands farmers. The entire menu will consist of locally grown produce as well as locally raised livestock. For more information, please visit RedlandsConservancy.org- click Parties for the Necklace. Tickets are selling out fast, only 9 tickets left today.
Tuesday, May 18, 2010
Sustainability and Food
From Localharvest.org/buylocal
Why Buy Local?
Most produce in the US is picked 4 to 7 days before being placed on supermarket shelves, and is shipped for an average of 1500 miles before being sold. And this is when taking into account only US grown products! Those distances are substantially longer when we take into consideration produce imported from Mexico, Asia, Canada, South America, and other places.
We can only afford to do this now because of the artificially low energy prices that we currently enjoy, and by externalizing the environmental costs of such a wasteful food system. We do this also to the detriment of small farmers by subsidizing large scale, agribusiness-oriented agriculture with government handouts and artificially cheap energy.
Cheap oil will not last forever though. World oil production has already peaked, according to some estimates, and while demand for energy continues to grow, supply will soon start dwindling, sending the price of energy through the roof. We'll be forced then to reevaluate our food systems and place more emphasis on energy efficient agricultural methods, like smaller-scale organic agriculture, and on local production wherever possible.
Cheap energy and agricultural subsidies facilitate a type of agriculture that is destroying and polluting our soils and water, weakening our communities, and concentrating wealth and power into a few hands. It is also threatening the security of our food systems, as demonstrated by the continued e-Coli, GMO-contamination, and other health scares that are often seen nowadays on the news.
These large-scale, agribusiness-oriented food systems are bound to fail on the long term, sunk by their own unsustainability. But why wait until we're forced by circumstance to abandon our destructive patterns of consumption? We can start now by buying locally grown food whenever possible. By doing so you'll be helping preserve the environment, and you'll be strengthening your community by investing your food dollar close to home. Only 18 cents of every dollar, when buying at a large supermarket, go to the grower. 82 cents go to various unnecessary middlemen. Cut them out of the picture and buy your food directly from your local farmer.
distributed with permission from localharvest.org
Why Buy Local?
Most produce in the US is picked 4 to 7 days before being placed on supermarket shelves, and is shipped for an average of 1500 miles before being sold. And this is when taking into account only US grown products! Those distances are substantially longer when we take into consideration produce imported from Mexico, Asia, Canada, South America, and other places.
We can only afford to do this now because of the artificially low energy prices that we currently enjoy, and by externalizing the environmental costs of such a wasteful food system. We do this also to the detriment of small farmers by subsidizing large scale, agribusiness-oriented agriculture with government handouts and artificially cheap energy.
Cheap oil will not last forever though. World oil production has already peaked, according to some estimates, and while demand for energy continues to grow, supply will soon start dwindling, sending the price of energy through the roof. We'll be forced then to reevaluate our food systems and place more emphasis on energy efficient agricultural methods, like smaller-scale organic agriculture, and on local production wherever possible.
Cheap energy and agricultural subsidies facilitate a type of agriculture that is destroying and polluting our soils and water, weakening our communities, and concentrating wealth and power into a few hands. It is also threatening the security of our food systems, as demonstrated by the continued e-Coli, GMO-contamination, and other health scares that are often seen nowadays on the news.
These large-scale, agribusiness-oriented food systems are bound to fail on the long term, sunk by their own unsustainability. But why wait until we're forced by circumstance to abandon our destructive patterns of consumption? We can start now by buying locally grown food whenever possible. By doing so you'll be helping preserve the environment, and you'll be strengthening your community by investing your food dollar close to home. Only 18 cents of every dollar, when buying at a large supermarket, go to the grower. 82 cents go to various unnecessary middlemen. Cut them out of the picture and buy your food directly from your local farmer.
distributed with permission from localharvest.org
Saturday, May 15, 2010
Seared Ahi Tuna From Earth Day (shown in photo)
This recipe is excellent if prepared on the outdoor grill using a well seasoned cast-iron skillet. (BTW: if you are using any traditional 'non-stick' cookware, throw it away and go buy yourself a large cast iron skillet. Cast iron skillets are a bargain at Bed,Bath,Beyond or even Target. If skillet is not already 'seasoned', be sure to follow manufacturers instructions on how to properly season before using). If you prefer to cook indoors, you can sear the Ahi stove-top on cast-iron as well. Very important: must use SUSHI GRADE (top quality) Ahi for this recipe . It may cost a little more but if it's sushi-grade you can be sure it's safe to serve raw in the center. Shown in the photo is yellow fin ahi, fresh (caught less than 48 hours prior) from Little Fisherman's Market, Redlands.
For marinade:
1/3 soy sauce
1/3 mirin (most markets carry it, it's made from sake)
1/3 sesame seed oil
1 tbsp grated fresh ginger (use a microplane to grate fine)
Additional ingredients needed are:
Black sesame seeds (must be black)
Package of won-ton wrappers
Tbsp of grapeseed oil or veg oil. Soy oil will work well too. (don't use olive oil, must be oil which cook at a high smoke point).
Completely cover ahi steaks in marinade and leave in marinade, in refrigerator for at least 3 hours and a maximum of 7 hours. If longer, it will run the texture of the ahi. I usually marinade for about 4 hours.
Remove ahi from marinade, strain with cheesecloth or chinois ('china man's cap'), put aside. The marinade will be used to make the reduction but must be cooked first. Pat ahi dry and place in refrigerator. In sauce pan (don't use cast iron for this stage), cook strained marinade, bring to boil keep on medium/high heat and reduce by 1/2. This stage should take about 1/2 hour. Cut 6-10 won-ton papers into strips and cook in skillet with high heat oil until brown. You can also deep fry, but that's not necessary. Set won-ton strips aside.
Heat up cast iron skillet on grill or stovetop. Skillet should be shiny, if it looks dry or a bit dull- add very small amount of high heat oil to surface (I prefer soy oil). Remove ahi from fridge, make sure the surface is completely dry. Coat with black sesame seeds. Once pan is hot, sear presentation side down for approx 2 minutes. You should still be able to see pinkish, watermelon color through sides of ahi. The inside of fish should NOT be cooked. Turn ahi over, sear other side. Once cooled (approx 5 minutes max) it's ready to serve. Alternatively, you can place ahi back in refridge and serve cool hours later. Slice into thin strips just before serving (or after re-refrigerating). Drizzle reduction on top. Top with won-ton paper strips. Enjoy!
See photo on aide for presentation.
For marinade:
1/3 soy sauce
1/3 mirin (most markets carry it, it's made from sake)
1/3 sesame seed oil
1 tbsp grated fresh ginger (use a microplane to grate fine)
Additional ingredients needed are:
Black sesame seeds (must be black)
Package of won-ton wrappers
Tbsp of grapeseed oil or veg oil. Soy oil will work well too. (don't use olive oil, must be oil which cook at a high smoke point).
Completely cover ahi steaks in marinade and leave in marinade, in refrigerator for at least 3 hours and a maximum of 7 hours. If longer, it will run the texture of the ahi. I usually marinade for about 4 hours.
Remove ahi from marinade, strain with cheesecloth or chinois ('china man's cap'), put aside. The marinade will be used to make the reduction but must be cooked first. Pat ahi dry and place in refrigerator. In sauce pan (don't use cast iron for this stage), cook strained marinade, bring to boil keep on medium/high heat and reduce by 1/2. This stage should take about 1/2 hour. Cut 6-10 won-ton papers into strips and cook in skillet with high heat oil until brown. You can also deep fry, but that's not necessary. Set won-ton strips aside.
Heat up cast iron skillet on grill or stovetop. Skillet should be shiny, if it looks dry or a bit dull- add very small amount of high heat oil to surface (I prefer soy oil). Remove ahi from fridge, make sure the surface is completely dry. Coat with black sesame seeds. Once pan is hot, sear presentation side down for approx 2 minutes. You should still be able to see pinkish, watermelon color through sides of ahi. The inside of fish should NOT be cooked. Turn ahi over, sear other side. Once cooled (approx 5 minutes max) it's ready to serve. Alternatively, you can place ahi back in refridge and serve cool hours later. Slice into thin strips just before serving (or after re-refrigerating). Drizzle reduction on top. Top with won-ton paper strips. Enjoy!
See photo on aide for presentation.
Wednesday, April 28, 2010
Earth Day Heirloom Tomato Caprese Salad
Heirloom varieties are fruits and vegetables that were once cultivated but fell out of favor with big producers because they neither shipped or stored well. Many of them have superior flavor , however, and small-scale farmers have reintroduced the best varieties to farmers markets and greengrocers. Available in a wealth of sizes, flavors and colors- heirloom tomatoes are one of the glories of summer! This simple but classic salad relies on two perfect allies: ripe juicy summer tomatoes and fresh mozzarella. Use your best extra virgin olive oil, good quality balsamic vinegar and freshly picked basil. This is the exact same recipe I demonstrated during the Kimberly Crest Earth Day Cooking and Gardening Class.
Ingredients:
4-6 heirloom tomatoes, sliced
handful of fresh basil, chiffonade
extra virgin olive oil
balsamic vinegar
fresh mozzarella, sliced (round balls, packaged in liquid)
sea salt, to taste
black pepper, freshly ground, to taste
Layer one tomato slice, one mozzarella slice then repeat- one tomato, one mozzarella slice, in single rows on white plate. You should have the same number of sliced tomatoes as sliced mozzarella on plate. Chiffonade (thin ribbon-like slices) basil on top of tomato and mozzarella slices. Drip olive oil on top, puddle balsamic vinegar to side of tomato/mozzarella rows. (You can also use a sprayer to lightly coat tomatoes and mozzarella with balsamic but if you don't have a sprayer, puddle balsamic to side). Sprinkle top with sea salt and freshly ground black pepper. Enjoy !
Ingredients:
4-6 heirloom tomatoes, sliced
handful of fresh basil, chiffonade
extra virgin olive oil
balsamic vinegar
fresh mozzarella, sliced (round balls, packaged in liquid)
sea salt, to taste
black pepper, freshly ground, to taste
Layer one tomato slice, one mozzarella slice then repeat- one tomato, one mozzarella slice, in single rows on white plate. You should have the same number of sliced tomatoes as sliced mozzarella on plate. Chiffonade (thin ribbon-like slices) basil on top of tomato and mozzarella slices. Drip olive oil on top, puddle balsamic vinegar to side of tomato/mozzarella rows. (You can also use a sprayer to lightly coat tomatoes and mozzarella with balsamic but if you don't have a sprayer, puddle balsamic to side). Sprinkle top with sea salt and freshly ground black pepper. Enjoy !
Wednesday, February 17, 2010
Hoppin John Salad With Pecan Vinaigrette
For my buddy Hayes...
For the salad
1/2 c long-grain white rice cooked
2 1/2 c black-eyed peas, cooked, chilled
1/2 c red bell pepper, seeded, 1/4 in dice
1/2 c green beans, blanched, shocked, cut 1 1/2 in long on bias
1/2 c green onions, chopped
2 c mixed baby field greens
For vinaigrette
2 tbsp cider vinegar
1/2 tsp brown sugar
1/2 c pecans, chopped, toasted
1/2 tsp thyme, chopped
1/2 tsp salt
1/2 c veg oil
to taste, salt and black pepper
Combine rice, black-eyed peas, bell pepper, green beans, and green onions. Set aside.
Puree the vinaigrette ingredients except oil in food processor
Slowly drizzle in the oil. Adjust seasoning
Toss all but 6 tbsp of the vinaigrette with the black eyed peas mixture.
Toss mixed greens with the remaining vinaigrette and place as a bed on cold plates.
Mold 1 c of hoppin john mixture onto each plate of greens
For the salad
1/2 c long-grain white rice cooked
2 1/2 c black-eyed peas, cooked, chilled
1/2 c red bell pepper, seeded, 1/4 in dice
1/2 c green beans, blanched, shocked, cut 1 1/2 in long on bias
1/2 c green onions, chopped
2 c mixed baby field greens
For vinaigrette
2 tbsp cider vinegar
1/2 tsp brown sugar
1/2 c pecans, chopped, toasted
1/2 tsp thyme, chopped
1/2 tsp salt
1/2 c veg oil
to taste, salt and black pepper
Combine rice, black-eyed peas, bell pepper, green beans, and green onions. Set aside.
Puree the vinaigrette ingredients except oil in food processor
Slowly drizzle in the oil. Adjust seasoning
Toss all but 6 tbsp of the vinaigrette with the black eyed peas mixture.
Toss mixed greens with the remaining vinaigrette and place as a bed on cold plates.
Mold 1 c of hoppin john mixture onto each plate of greens
Beets, Belgian Endive, and Feta Salad
This salad is a beautiful presentation and refreshing any time of year!
4 cups beets, mixed red (and golden if available), whole
7 tbsp walnut oil
2 tbsp tarragon vinegar
1/4 cup walnuts, chopped
2 belgian endive, firm and white (and red if available)
1 cup feta cheese, crumbled
to taste salt and pepper
Preheat oven to 400 F
Leave on tails and 1 inch of stem on beets,rinse them and place on baking pan with 1/4in water, cover and bake beets until tender when pierced with knife- 25 to 40 minutes depending on size of beets.
Cool beets, then peel and dice into 1/2in cubes.
Mix 4 tbsp of oil,vinegar, salt, pepper to make vinaigrette.
Toss beets in half of vinaigrette
Toss walnuts with the remaining walnut oil, salt, and pepper.
Bake in 350F over 5 to 7 minutes or until they smell toasty. Set aside and cool.
Just before serving, peel endive leaves into individual leaf layers.
Arrange endive leaves into a spoke pattern on individual plates. Spoon beets into the center of plate on end of leaves
Lightly dress endive with vinaigrette. Sprinkle the feta cheese over the salad and top with walnuts.
Note: If walnut oil is not available, use olive oil and one teaspoon Dijon-style mustard.
4 cups beets, mixed red (and golden if available), whole
7 tbsp walnut oil
2 tbsp tarragon vinegar
1/4 cup walnuts, chopped
2 belgian endive, firm and white (and red if available)
1 cup feta cheese, crumbled
to taste salt and pepper
Preheat oven to 400 F
Leave on tails and 1 inch of stem on beets,rinse them and place on baking pan with 1/4in water, cover and bake beets until tender when pierced with knife- 25 to 40 minutes depending on size of beets.
Cool beets, then peel and dice into 1/2in cubes.
Mix 4 tbsp of oil,vinegar, salt, pepper to make vinaigrette.
Toss beets in half of vinaigrette
Toss walnuts with the remaining walnut oil, salt, and pepper.
Bake in 350F over 5 to 7 minutes or until they smell toasty. Set aside and cool.
Just before serving, peel endive leaves into individual leaf layers.
Arrange endive leaves into a spoke pattern on individual plates. Spoon beets into the center of plate on end of leaves
Lightly dress endive with vinaigrette. Sprinkle the feta cheese over the salad and top with walnuts.
Note: If walnut oil is not available, use olive oil and one teaspoon Dijon-style mustard.
Oven Dried Tomatoes and Goat Cheese Salsa
This one is a real crowd pleaser....
For oven dried tomatoes:
Preheat oven to 150. Cut tomatoes in half and spread on a cook sheet. Let dry in oven for 5 hours.
For salsa
12 oven dried roma tomatoes (see above)
1/3 cup goat cheese
20 leaves of fresh basil
2 tsp chipotle peppers
salt and pepper to taste
In food processor, pulse tomatoes, goat cheese, basil, chipotle peppers, salt, and pepper to make a chunky salsa. Serve on toasted french baguette slices or with white corn chips.
For oven dried tomatoes:
Preheat oven to 150. Cut tomatoes in half and spread on a cook sheet. Let dry in oven for 5 hours.
For salsa
12 oven dried roma tomatoes (see above)
1/3 cup goat cheese
20 leaves of fresh basil
2 tsp chipotle peppers
salt and pepper to taste
In food processor, pulse tomatoes, goat cheese, basil, chipotle peppers, salt, and pepper to make a chunky salsa. Serve on toasted french baguette slices or with white corn chips.
Oils and Reductions
Use these oils to enhance flavor of salads, pastas or even a toasted baguette.
Basil Oil
1/2 lb basil leaves
1 tsp salt
juice of one lemon
2 cups olive oil
Place basil leaves in boiling water for 10 seconds. Drain and quickly cool in cold water. Squeeze out all water and chop. Using blender of food processor, puree with salt and lemon juice and olive oil. Blend on highest speed until blended, several minutes. Strain through a coffee filter or cheesecloth.
Balsamic Reduction
4 1/2 cups good quality balsamic vinegar
1/2 cup sugar
In a saucepan on medium heat, reduce by half. (I usually don't need to do this last step but just in case.) You can thicken more by whisking in 2 tsp cornstarch mixed with 1/4 cup water.
Chile Oil
2 cujps vegetable oil
1/4 red chile flakes
1/4 cup spanish paprika
1/4 cup mexican chile powder
1/2 tsp salt
Whisk all ingredients together. In a medium sized heavy bottom pot on medium heat, cook mixture until chiles just start to brown. You do not want to burn them. Let cool to room temperature and strain through a coffee filter or cheesecloth.
Lemon Curry Oil
2 cups vegetable oil
1/2 cup madras curry powder
zest and juice of 2 lemons
Place all ingredients in a jar with a tight fitting lid. Shake until ingredients are well blended. Let sit 24 hours.
Basil Oil
1/2 lb basil leaves
1 tsp salt
juice of one lemon
2 cups olive oil
Place basil leaves in boiling water for 10 seconds. Drain and quickly cool in cold water. Squeeze out all water and chop. Using blender of food processor, puree with salt and lemon juice and olive oil. Blend on highest speed until blended, several minutes. Strain through a coffee filter or cheesecloth.
Balsamic Reduction
4 1/2 cups good quality balsamic vinegar
1/2 cup sugar
In a saucepan on medium heat, reduce by half. (I usually don't need to do this last step but just in case.) You can thicken more by whisking in 2 tsp cornstarch mixed with 1/4 cup water.
Chile Oil
2 cujps vegetable oil
1/4 red chile flakes
1/4 cup spanish paprika
1/4 cup mexican chile powder
1/2 tsp salt
Whisk all ingredients together. In a medium sized heavy bottom pot on medium heat, cook mixture until chiles just start to brown. You do not want to burn them. Let cool to room temperature and strain through a coffee filter or cheesecloth.
Lemon Curry Oil
2 cups vegetable oil
1/2 cup madras curry powder
zest and juice of 2 lemons
Place all ingredients in a jar with a tight fitting lid. Shake until ingredients are well blended. Let sit 24 hours.
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