Check out the line up of fantastic events sponsored by The Redlands Conservancy and supporters of The Parties for the Necklace!
http://www.inlandempire.us/things-to-do/redlands-conservancy-necklace-party/
Or visit RedlandsConservancy.org for more information.
Friday, April 22, 2011
Monday, April 18, 2011
Here's a great deviled egg recipe for your left over Easter Eggs
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 slotted 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 combined. Taste and adjust seasonings.
Spoon the yolk mixture into a pastry bag fitted with 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 slotted 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 combined. Taste and adjust seasonings.
Spoon the yolk mixture into a pastry bag fitted with 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.
Thursday, April 14, 2011
Redlands Farmer's Markets: Support them ALL !
Redlands now boasts three farmer's markets, two of which are on Saturday. Be sure to visit both Saturday farmer's markets, along with downtown Redlands' Thursday Night Market Night. All three venues offer you the best locally grown foods available. To locate farmer's markets in your area, visit LocalHarvest.org and enter your zip code to search any geography in the entire US !
Monday, April 11, 2011
My favorite recipe using beautiful chard from our local farmers!
Rainbow Chard with Golden Raisins
Seeing all the beautiful rainbow chard available at the farmer’s markets last weekend, inspired me to use this recipe for a dinner with friends. The colors of rainbow chard plates so beautifully and the texture of golden raisins adds a great contrast. While at the farmer’s market, be sure to pick up locally grown shallots for an added flavor boost.
2 tbsp golden raisins
3 cups rainbow chard
2 tbsp unsalted butter
4 shallots, ¼ in dice
1 garlic clove, minced
1 tsp rice wine vinegar
Salt and pepper to taste
Soak raisins in hot water for approximately 15 minutes. Drain and set aside. Separate chard leaves from ribs, chop ribs into ¼ in pieces and immerse in small pan of boiling water. Boil ribs for 2 minutes. Drain and set aside. Melt butter over medium heat. Sauté shallots and garlic for about 2 minutes. Add chard leaves and sauté. Cover pan and steam for approximately 3-5 minutes more over low heat. Mix in cooked ribs. Add vinegar and raisins. Adjust seasonings. Serve immediately.
Seeing all the beautiful rainbow chard available at the farmer’s markets last weekend, inspired me to use this recipe for a dinner with friends. The colors of rainbow chard plates so beautifully and the texture of golden raisins adds a great contrast. While at the farmer’s market, be sure to pick up locally grown shallots for an added flavor boost.
2 tbsp golden raisins
3 cups rainbow chard
2 tbsp unsalted butter
4 shallots, ¼ in dice
1 garlic clove, minced
1 tsp rice wine vinegar
Salt and pepper to taste
Soak raisins in hot water for approximately 15 minutes. Drain and set aside. Separate chard leaves from ribs, chop ribs into ¼ in pieces and immerse in small pan of boiling water. Boil ribs for 2 minutes. Drain and set aside. Melt butter over medium heat. Sauté shallots and garlic for about 2 minutes. Add chard leaves and sauté. Cover pan and steam for approximately 3-5 minutes more over low heat. Mix in cooked ribs. Add vinegar and raisins. Adjust seasonings. Serve immediately.
Got Oranges ???!!
Two of my favorite recipes from the Celebrate Citrus Food Column in the Redlands Daily Facts.
Arugula, Fennel and Orange Salad
This time of year when our local citrus is at it’s best, this salad makes a beautiful presentation and unique flavor combination. The bright flavors and beautiful color of fresh arugula and fennel, combined with tangy sweetness and wonderful color of local oranges come together in this vibrant salad. You can make the vinaigrette and prepare the fennel and oranges ahead of time and refrigerate. Then combine all of the elements just before serving.
Ingredients
¼ cup fresh squeezed orange juice
2 Tbs fresh lemon juice
2 tsp grated orange zest
2 Tbs extra virgin olive oil
2 Tbs canola oil
2 tsp Dijon mustard
½ tsp dried tarragon
1 shallot, chopped
salt and freshly ground pepper to taste
1 large fennel bulb
3 large local oranges
4 cups arugula
Directions
To make vinaigrette, in small bowl , whisk together the orange juice, lemon juice, orange zest, mustard, terragon, and shallot. Continue rapid whisk while pouring olive oil and canola oil into mixture in bowl. Season with salt and pepper to taste. Set aside.
Cut off the stems and feathery fronds of the fennel bulb and remove any bruised or discolored outer layers. Cut the bulb in half lengthwise and cut out any tough parts. Cut the bulb halves crosswise into slices 3/8 inch thick and then cut the slices into 1 inch lengths.
Working with one orange at a time, and using a sharp knife, cut a clice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and slice off the peel and pith in strips, following the contour of the fruit. Cut the orange in half crosswise, place each half cut side down, and thinly slice vertically to create half moon shapes. Repeat with the remaining oranges.
Place the fennel and arugula in a large serving bowl, add half of the vinaigrette and toss gently to coat thoroughly. Arrange the orange slices in a pinwheel or other design on top. Drizzle with the remaining vinaigrette and garnish with finely cut fennel greens. Serve immediately. Serves 8.
CITRUS MARINADE
This marinade is fantastic for grilled chicken or fish. Marinade minimum of two hours and a maximum of eight hours. I usually marinate chicken or any tougher cuts of meats overnight.
1/2 cup orange juice (juice of 1 orange)
1/2 cup lemon juice (juice of 2 lemons)
1 teaspoon fresh rosemary, chopped
1 1/2 inch section fresh ginger, peeled, minced
1 tablespoon soy sauce
3 cloves garlic, minced
Marinate chicken or fish by placing in Ziploc bags submerged in liquid. Marinate maximum of eight hours.
Arugula, Fennel and Orange Salad
This time of year when our local citrus is at it’s best, this salad makes a beautiful presentation and unique flavor combination. The bright flavors and beautiful color of fresh arugula and fennel, combined with tangy sweetness and wonderful color of local oranges come together in this vibrant salad. You can make the vinaigrette and prepare the fennel and oranges ahead of time and refrigerate. Then combine all of the elements just before serving.
Ingredients
¼ cup fresh squeezed orange juice
2 Tbs fresh lemon juice
2 tsp grated orange zest
2 Tbs extra virgin olive oil
2 Tbs canola oil
2 tsp Dijon mustard
½ tsp dried tarragon
1 shallot, chopped
salt and freshly ground pepper to taste
1 large fennel bulb
3 large local oranges
4 cups arugula
Directions
To make vinaigrette, in small bowl , whisk together the orange juice, lemon juice, orange zest, mustard, terragon, and shallot. Continue rapid whisk while pouring olive oil and canola oil into mixture in bowl. Season with salt and pepper to taste. Set aside.
Cut off the stems and feathery fronds of the fennel bulb and remove any bruised or discolored outer layers. Cut the bulb in half lengthwise and cut out any tough parts. Cut the bulb halves crosswise into slices 3/8 inch thick and then cut the slices into 1 inch lengths.
Working with one orange at a time, and using a sharp knife, cut a clice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and slice off the peel and pith in strips, following the contour of the fruit. Cut the orange in half crosswise, place each half cut side down, and thinly slice vertically to create half moon shapes. Repeat with the remaining oranges.
Place the fennel and arugula in a large serving bowl, add half of the vinaigrette and toss gently to coat thoroughly. Arrange the orange slices in a pinwheel or other design on top. Drizzle with the remaining vinaigrette and garnish with finely cut fennel greens. Serve immediately. Serves 8.
CITRUS MARINADE
This marinade is fantastic for grilled chicken or fish. Marinade minimum of two hours and a maximum of eight hours. I usually marinate chicken or any tougher cuts of meats overnight.
1/2 cup orange juice (juice of 1 orange)
1/2 cup lemon juice (juice of 2 lemons)
1 teaspoon fresh rosemary, chopped
1 1/2 inch section fresh ginger, peeled, minced
1 tablespoon soy sauce
3 cloves garlic, minced
Marinate chicken or fish by placing in Ziploc bags submerged in liquid. Marinate maximum of eight hours.
Redlands Daily Facts Food Column Recipes
Be sure to follow me in The Redlands Daily Facts Food Column. You can view my column every Saturday by subscribing to The Redlands Daily Facts home delivery service, or by reading the column on-line at:
RedlandsDailyFacts- select entertainment tab, then Local Food. Recent columns are about A Tale of Two Markets and Celebrate Citrus!
Check it out!
RedlandsDailyFacts- select entertainment tab, then Local Food. Recent columns are about A Tale of Two Markets and Celebrate Citrus!
Check it out!
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