Young Girl in Artichoke Field (© Noam Armonn | Dreamstime.com)
Spring vegetables have arrived in force and there’s no better time than now to get some fresh California artichokes. Our friends at the California Artichoke Advisory Board were kind enough to provide us with the recipe below for enjoying the delectable delicacy.
The Advisory Board reminds us that, “California artichokes are a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.”
Virtually 100 percent of all artichokes grown in the U.S. come from California and the heart of the artichoke industry is located near Castroville in Monterey County. Castroville proudly proclaims itself to be "The Artichoke Center of the World" on a huge banner that spans the main street. For almost 50 years the annual Castroville Artichoke Festival has offered three days of family fun on the third weekend in May.
We suggest you try pairing this dish with a Sauvignon Blanc from California’s scenic Napa Valley.
Ingredients for 4 Servings
• 16 California baby artichokes
• ¼ Cup extra virgin olive oil
• 4 half chicken breasts, skinned, boned & cut into chunks
• 2 Red or yellow onions, sliced thick
• 4 Cloves garlic minced
• 1 Tablespoon fresh basil
• 1 Tablespoon rosemary
• ½ Cup chicken broth
• 1 Pound fettuccine, cooked & drained
Preparation
1. Prepare artichokes as directed for Baby Artichokes (see Basic Preparation); cut into halves. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and sauté onions until tender.
2. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes.
3. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.
Copyright by California Artichoke Advisory Board ©
To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
For more info on the Castroville Artichoke Festival go to: Castroville Artichoke Festival
Bok Choy (photo by Dawn M. Turner, courtesy of morguefile.com)
Spring is in full force and delivering a growing abundance of fresh produce to delight home chefs and those lucky friends and family members who get to enjoy their concoctions. With the recipe below, our friends at Organic Valley Family of Farms have provided us with a delicious way to celebrate spring with “a rich and creamy combination of asparagus, wild rice, and everything else!”
Organic Valley is a farmer-owned coop that says, “We think it's a simple truth. The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with 7 farmers forming an organic cooperative in 1988. Today, more than 1,200 family farms are members and their high standards shine through in their delicious, award-winning, certified organic foods.
We highly recommend you try this recipe using Native Harvest Wild Rice, which grows naturally in the lakes of Northern Minnesota and is hand-harvested by indigenous Ojibwe communities using traditional methods. Unlike the genetically manipulated "wild rice" grown in paddies, this truly wild rice is an important American heirloom crop and a central part of Ojibwe culture and tradition. One taste of the distinctive flavor of authentic wild rice and its mass-produced cousin will dull by comparison.
As always, try and get the freshest veggies you can find at your local farm stand or farmers market!
Ingredients for 10 Servings
• 2 Tablespoons Organic Valley Salted Butter
• 2 Tablespoons fresh garlic, peeled & minced
• 2 Tablespoons shallots, peeled & minced
• 1 Cup mushrooms (your seasonal choice: shitakes, criminis, etc.), wiped clean & sliced thin
• ¾ Cup Native Harvest Wild Rice, rinsed
• ¾ Cup long-grain brown rice, rinsed
• 4 Medium carrots, cut lengthwise & diagonally sliced
• 2 Quarts veggie broth
• 2 Bunches asparagus, trimmed & cut into 1” pieces
• 2 Cups seasonal & regional greens (beet greens, baby spinach, bok choy, etc.)
• 2 Cups Organic Valley Half & Half
• 1 Medium red bell pepper, seeded & chopped
• 1 Tablespoon fresh parsley, washed & patted dry; then chopped fine
• ½ Teaspoon dried tarragon
• Sea salt & black pepper to taste
Preparation
1. In a large heavy soup pot or Dutch oven, sauté garlic, shallots and mushrooms in butter, over medium heat, for 5 minutes. Add rinsed wild and brown rices and cook for another 3 minutes. Add carrots and herb broth, and turn up the heat to medium-high until boiling. Allow mixture to boil for 10 minutes or so, then reduce heat to low and cover the pot. Allow soup to simmer for 35 minutes.
2. While the soup is simmering, prepare the asparagus by trimming the tough ends off and cutting the spears into 1” pieces, reserving the beautiful tips in a separate bowl. Simmer the asparagus spears and seasonal greens in a bit of water until bright green and crisp-tender.
3. Place semi-cooled greens in a food processor with 2 cups of half and half, and process until smooth and creamy. Add the creamy greens to the rice mixture, the rice will still be slightly firm, along with the chopped red bell pepper, parsley and tarragon. Simmer until the rice is tender, about 20 minutes, then add the reserved asparagus tips. Allow to simmer for another 20 minutes or until the soup is of desired consistency. Add sea salt and pepper to taste.
4. Top with fresh watercress, chives or parsley. Enjoy!
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
To purchase this authentic heirloom wild rice, hand-harvested by Ojibwe communities go to: Native Harvest Wild Rice: Sacred Manoomin
(Image courtesy of California Asparagus Commission)
Lightly steamed or boiled, fresh asparagus is always a tasty, nutritious side dish. For many foodies the distinctive sweet taste of fresh asparagus heralds springtime as much as budding trees and flowers. Spring is the season for California’s fresh asparagus so now’s the time to get it at its most flavorful.
Since there’s no better time to enjoy fresh asparagus we wanted to provide an additional recipe for it as soon as we could. Lucky for us, the folks at the California Asparagus Commission were at the ready to give us the terrific recipe below. Once we saw it included blue cheese, shallots, and pine nuts we knew we had to give it a try.
Our adaptation of the recipe calls for some favorite ingredients we believe to be almost essential to fine living; great olive oil, artisanal vinegar, and finely crafted cheese. Enjoy!
Ingredients for 6 Servings
• 1 ½ Pound California Asparagus, trimmed
• 1 ½ Tablespoon O Cabernet Vinegar
• 1 ½ Teaspoon finely chopped shallot
• 2 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• 3 Ounces Buttermilk Blue Cheese, chilled
• 3 Tablespoons pine nuts, toasted
• 1/8 Teaspoon freshly ground pepper
• Salt as needed
Preparation
1. To make vinaigrette, mix vinegar, shallot, 1/8 teaspoon salt, and pepper. Whisk in the olive oil; reserve.
2. Blanch asparagus in a frying pan large enough to hold asparagus spears in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until fork tender, about 3 minutes, depending on thickness. Drain on paper towel; cool.
3. Recipe can be made ahead to this point. Refrigerate vinaigrette and cooled asparagus, tightly sealed, if serving more than 2 hours later. Return to room temperature before continuing.
4. To assemble, arrange asparagus on a platter; drizzle with vinaigrette. Roll spears to coat with vinaigrette. Shred cheese onto a piece of wax paper, using the small holes of shredder. Evenly sprinkle cheese over asparagus; scatter pine nuts over cheese.
Copyright Courtesy of California Aaparagus Commission
If you'd like to order the artisanal vinegar called for in this recipe go to: O Cabernet Vinegar
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
If you’d like to try this recipe using an outstanding, crafted blue cheese go to: Buttermilk Blue Cheese
To learn more about California asparagus, its healthful benefits, and easy preparation go to: California Asparagus Commission
Spring is the time for fresh artichokes and a wonderful time to visit California's beautiful Monterey County for the Castroville Artichoke Festival.
Every year, artichoke lovers from far and wide travel to Castroville to sample the many unique flavors of the artichoke in an atmosphere of fun, tasteful treats, musical entertainment and crafts. This year's Festival will take place on Saturday, May 17th and Sunday, May 18th. Festival goers enjoy eating contests, a classic car show, a parade, cooking demonstrations and much more.
It's artichiokes galore everywhere you turn. The Agro Art Competition calls for 3-dimensional fruit and vegetable artwork. It's a quirky competition fostering imagination, creativity, and fun. There's a colorful parade and 2 days of live music. Everything from Swing to Mariachi, Country to 50's Rock & Roll. This year's performers will include the Marshall Tucker Band, War, and Malo. For the kids there are games, face paints, clowns, stilt walkers, and puppets.
(Images courtesy of Castroville Artichoke Festival)
Foodies can sample artichokes fried, sautéed, grilled, marinated, pickled, fresh, and creamed in soup. Visitors can also taste foods from the many ethnic groups that give the area its character. You can watch the area's finest chefs showcase the versatility and unique techniques for preparing and using artichokes. The Festival is a great chance to enjoy the best from the area's award-winning producers.
For arts & crafts enthusiasts there are unique gifts and apparel crafted by artisans from throughout the country; plus artichoke souvenirs galore!
Vist the Farmers Market and get yourself some artichokes and more, fresh from the heart of the nation's salad bowl. You might want to hop a bus and take a field tour of the artichoke patch for grower talks and photo ops.
The entrance fees are family friendly at $8 for adults and $4 for children. Enjoy!
For more info visit the Festival's official website: Castroville Artichoke Festival
Fresh Asparagus (photo by Jason Webber, courtesy of morguefile.com)
Red azaleas, brilliant pink cherry blossoms, white dogwoods, bright yellow forsythia, Nature’s putting on her annual spring spectacule across the nation. The season is a glorious feast for the eyes, but for foodies it’s also peak season for getting a taste of fresh asparagus!
Lightly steamed or boiled, fresh asparagus is always a tasty, nutritious side dish, but getting it at its freshest is critical. Asparagus has a high natural sugar content. Once it is harvested the sugar immediately begins turning to starch and the spears lose their sweet flavor. If you don’t have the time or the gardening skills to grow your own, your best bet is to get it fresh from a farmer you trust.
Below is a recipe with a splendid mix of ingredients, and bound tobe a hit with ardent asparagus lovers. It has the added benefit of being fairly easy to prepare. When it is done well an asparagus dish fit for a gourmet feast will be the result. After our friends at the Stella Cadente Olive Oil Company in beautiful Mendocino, California modified a recipe from the book, "From Earth to Table" by John Ash, we made a couple changes ourselves to come up with this one. Get some crusty, fresh-baked bread to have with it and enjoy!
Ingredients
• 1 Pound slender asparagus, diagonally cut into 3 inch pieces
• ½ Pound fusilli or other shaped dry pasta
• ½ Cup Stella Cadente Meyer Lemon Olive Oil
• ½ Cup Stella Cadente L'Autunno Extra Virgin Olive Oil
• 2 Tablespoon slivered garlic
• ½ Cup dry white wine (a Pinot Grigio or Sauvignon Blanc)
• 1 Large roasted red bell pepper and cut into ½ inch pieces
• 1 Large roasted yellow bell pepper and cut into ½ inch pieces
• 1 Cup seeded & slivered plum tomatoes
• ¼ Cup coarsely chopped fresh basil
• 2 Teaspoons chopped fresh mint O Olive Ginger Rice Wine Vinaigrette (see recipe below)
• Sea salt & freshly ground black pepper to taste
• ½ Pound smoked mozzarella cheese, sliced into thin rounds
• ¼ Pound paper-thin slices of proscuitto or hot coppa salami
• Garnish: Fresh basil sprigs
Directions:
1. In a large pot of lightly salted boiling water, blanch the asparagus until crisp-tender, about 2 to 3 minutes. Using a skimmer, remove asparagus from pot and immediately run cold water over it to stop the cooking. Drain and set aside.
2. Return the asparagus water to boil. Add the pasta to the pot and cook until just al dente. Drain the pasta and immediately run cold water over it to stop the cooking. Drain, transfer to a large bowl, and toss with 2 tablespoons of Stella Cadente L'Autunno Extra Virgin Olive Oil.
3. In a small saute pan, heat the remaining L'Autunno Extra Virgin Olive and saute the garlic over low heat until soft, but not brown. Add the wine and increase the heat to moderate. Cook 3 to 4 minutes or until most of the wine has evaporated.
4. Combine the pasta with the asparagus, roasted peppers, tomatoes, basil, and mint. Add the garlic and wine mixture. Toss to combine. Add enough of the O Olive Ginger Rice Vinaigrette to coat the ingredients thoroughly. Season with salt and pepper to taste.
5. Serve the pasta surrounded by the mozzarella and prosciutto. Garnish with the basil sprigs.
Sweet Rice Wine Vinaigrette
Ingredients
• ¼ Cup O Olive Ginger Rice Vinegar
• ½ Teaspoon sea salt
• 1 Teaspoon B.R. Cohn Stone Ground Mustard
• 2 Teaspoon light-brown sugar
• 1 Teaspoon minced garlic
• ½ Cup Stella Cadente Meyer Lemon Olive Oil
• Fresh ground pepper to taste
Preparation
1. In a medium bowl, whisk all the ingredients together.
For a fine wine pairing, the smoky mozzarella beautifully plays off a fruity California Chardonnay.
To order Stella Cadente’s world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase the award-winning lemon oil called for in this recipe go to: Meyer Lemon Olive Oil
If you'd like to order the artisanal rice vinegar called for in this recipe go to: Ginger Rice Vinegar
You also want to try this one using a truly great gourmet mustard from B.R. Cohn: Stone Ground Mustard
 
Mom was right. Breakfast is the most important meal of the day. The recipe below will get your day off to a healthy start and may just be the most delicious of the day too. We get our Old Fashioned Buckwheat Pancake Mix from the folks at New Hope Mills in upstate New York. The Weed family mills flour the same way it has been done at New Hope Mills since 1837, powered by a water wheel that leaves the skies clear and the water clean.
Any product made at New Hope Mills is absolutely free from chemical additives & artificial ingredients. The family’s commitment to quality has made New Hope Mills Pancake Mixes the number one pancake flour in central New York. When the family began Schoolyard Sugarbush to make pure maple syrup they had already been making pancake mix for three generations. It seems doing things the sustainable way makes a difference in a number of ways, because their products are the best-tasting we’ve ever found.
Ingredients for 4 Servings
• 2 Cups Old Fashioned Buckwheat Pancake Mix
• 2/3 Cup Fresh Blueberries
• 1 ¾ Cup Water
• 4 Tablespoons Canola Oil
• 100% Pure Organic Maple Syrup
• 4 Tablespoons Butter
Preparation
1. Combine the Old Fashioned Buckwheat Pancake Mix with the water and 2 tablespoons of canola oil into a smooth batter.
2. Grease a well-seasoned griddle with 2 tablespoons of canola oil and remove excess oil with a paper towel.
3. Heating the griddle to the right temperature is critical for successful pancakes. It must be hot enough that water droplets dance on the skillet and a small trace of smoke rises from it, but not be any hotter. If it is too hot wipe with a wad of wet paper towels, then allow the griddle to smoke before proceeding.
4. Spoon the batter on to the griddle to make eight 3 to 4 inch pancakes.
5. Place Fresh Blueberries about one inch apart from each other and ½ inch from the edge of each pancake.
6. Allow pancakes to cook until golden brown (usually 30 to 60 seconds), then flip.
7. Serve with butter and 100% Pure Organic Maple Syrup
If you’d like to purchase some of the pancake mix called for in this recipe go to: Old Fashioned Buckwheat Pancake Mix
If you’d like to purchase some Maple Syrup fit for the finest of breakfasts go to: 100% Pure Organic Maple Syrup
White Pekin Duck (© Nancy Tripp | Dreamstime.com)
Not long ago we attended a cooking class called, “The Food Shed: Cooking Local and Seasonal” at Manhattan’s Institute of Culinary Education. It turned out to be a terrific evening of learning about cooking with fresh ingredients from local farms.
The class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. As a chef, she’s demonstrated her talent at the Plaza Hotel and the Four Seasons Hotel and been sharing her expertise with I.C.E.’s students since 1996. She also offers private cooking classes.
One local ingredient Chef Melanie selected for the class was the meaty breasts of the free-range ducks of Jurgielewicz Farm on Long Island. Her recipe called for searing the breasts in a pan, cooking away much of the fat while leaving the meat deliciously rare, tender and juicy. We loved the resulting flavor and texture. When ready, the seared breasts can be served with a time-honored sauce such as cherry or orange, but the recipe below calls for serving an apple cider reduction. We highly recommend you get your apple cider fresh from a farm stand or farmers market.
Ingredients for 4 Servings
• 4 Whole duck breasts
• Salt & pepper
Preparation
1. Using a sharp knife, score 1/4–inch deep cuts across the fat at a 45-dgree angle being careful not to cut into the meat. Sprinkle with salt and pepper. Heat a large skillet over medium heat. When the pan is hot, add the duck breasts, fat side down, and cook for 5 minutes, or until the skin is brown and crispy. Flip and cook for 2 more minutes.
2. Remove the pan from the heat and transfer the duck breasts, skin side up, to a cooking sheet lined with aluminum foil. (Those flavor-rich drippings are full of rich flavor and worth saving).
3. Bake in the oven for about 5 minutes, or until medium-rare (160 degrees F).
Doc’s Draft Apple Cider Reduction
• 2 Tablespoons extra virgin olive oil
• 2 Shallots, minced
• 1 Teaspoon black peppercorns
• 2 Sprigs thyme
• 2 Cups apple cider
• 2 Cups chicken stock
• Salt
Preparation
1. In a medium saucepan heat the olive oil until hot, add the shallots and cook until lightly golden. Add in the peppercorns, thyme, cider and stock and bring to a boil. Reduce heat and simmer until reduced to 1 cup, about 20 minutes.
2. Serve over seared duck breasts.
We found the rich flavors in this dish paired quite nicely with a Pinot from Osprey's Dominion Vineyards in Peconic on Long Island.
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Sweet Melissa Patisserie has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” Melissa Murphy is the founder of the popular bakery and she dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served.
Sharing her mom's passion for baking, Melissa has written a terrific new book to help baking enthusiasts turn out great treats at home. Besides offering scores of mouth-watering baking recipes, the book is filled with wonderful anecdotes and warm memories from Melissa's life of baking.
Here’s a teaser of a recipe from her book that’s not too tough, but Melissa writes that it “involves making caramel, so be careful--no kids in the room. Hot sugar is a very bad burn.” At the bakery Melissa and her cohorts love to use Peanut Brittle in a variety of ways, even eating it “au natural.” To get the lowdown on some of their other uses of the crunchy candy check out page 226 of “The Sweet Melissa Baking Book.”
Ingredients for 2 Pounds of Peanut Brittle
• 1 ½ Teaspoons baking soda, sifted
• ¼ Teaspoon kosher salt
• 1 Cup light corn syrup
• 2 Cups sugar
• ½ Pound shelled roasted peanuts
• 1 Teaspoon pure vanilla extract
• 8 Tablespoons unsalted butter (1 stick), at room temperature, cut into ½-inch pieces
Preparation
Lightly butter a jelly-roll pan or rimmed cookie sheet.
1. In a small bowl, whisk together the baking soda and salt.
2. In a large saucepan over medium-high heat, stir together the corn syrup and sugar and bring it to a boil. When it is boiling, cover for 3 minutes (this will melt any sugar crystals stuck on the sides of the pan, which will prevent crystallization).
3. Remove the cover and cook until it reaches 348 degrees Farenheit on a candy thermometer.
4. Remove from the heat and stir in the peanuts. Stir in the baking soda mixture. (Be careful! The mixture will bubble up and is really hot.) When the mixture starts to settle, stir in vanilla and butter briskly, until it disappears.
5. Pour the mixture into the prepared jelly-roll pan. Spread evenly with a buttered spatula. Let cool to room temperature.
6. When completely cool, crack the brittle into irregular chunks by banging the pan flat on the counter!
Do not refrigerate or freeze. The peanut brittle keeps in an airtight container at room temperature for up to 3 weeks.
If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
To view a previous post on Melissa's book go to: The Sweet Melissa Baking Book Review
Snow Covered Leeks (© Rainer | Dreamstime.com)
When we saw that Manhattan’s Institute of Culinary Education was offering a cooking class called, “The Food Shed: Cooking Local and Seasonal” we just had to check it out. What could be better than learning a thing or two about cooking with fresh ingredients from local farms?
We weren’t disappointed. For starters, the class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. Since leaving Virginia she’s demonstrated her culinary talent during stints at the Plaza Hotel and the Four Seasons Hotel. She’s been sharing her expertise with I.C.E.’s students since 1996, and offers private cooking classes as well.
The leek is a wonderful winter vegetable, often overlooked. It’s in the same family of vegetables as onions and garlic, but with a mild flavor. (It’s also one of the national emblems of Wales, where citizens wear it on St. David's Day.) Below is a terrific recipe for combining the flavor of leeks with goat cheese, shallots, and garlic taught to us by Chef Melanie. She had us using fresh ingredients from local farms and we highly recommend you do the same. One of her tips: if you buy nothing else at your farmers market, get some fresh garlic.
Ingredients for Tart Filling (One 9-Inch Tart)
• 2 Tablespoons olive oil
• 2 Shallots, minced
• 2 Cloves garlic, minced
• 2 Large leaks, cleaned & white part only, finely chopped
• 1 (5-Ounce log goat cheese)
• 1 Cup heavy cream
• 2 Eggs
• Salt & pepper
Preparation
Preheat the oven to 375 degrees F.
1. Heat the olive oil in a large sauté pan and add the shallots, cook until lightly golden. Add the garlic and leeks and cook until very soft, about 5 minutes. Remove from the heat and allow to cool.
2. Meanwhile, mix together the goat cheese, heavy cream, eggs, 1 teaspoon salt, and ½ teaspoon black pepper.
3. Place the leek mixture on the dough and top with goat cheese mixture. Place in the oven and bake about 45 minutes or until the filling is set and the crust is golden.
Ingredients for Dough for 1 Tart
• 1¼ Cups all purpose flour
• ¼ Cup finely crumbled, cooked bacon
• ½ Teaspoon salt
• 1 Stick butter, cut into 8 pieces, or 4 ounces solidified bacon fat
• 2 to 3 Tablespoons ice water
Preparation of Dough
1. Combine the flour, bacon and salt in a bowl. Add in the butter and using a pastry blender, work in the butter to form small pea size pieces. Stir in 2 tablespoons ice water and mix until just combined. (Do not overwork the dough.) If the mixture appears dry, add in 1 more tablespoon of water. Flatten the dough into a disk and refrigerate about ½ hour.
2. Place the dough between 2 pieces of plastic wrap and roll out until 1/8-inch thick. Place the dough into a 9-inch tart shell. Chill the dough ½ hour.
We found this tart paired beautifully with a Sauvignon Blanc from Washington State's Columbia Valley.
If you would like to purchase an artisanal goat cheese crafted by Tonia Ashworth-Kuesel of Chateau de Fromage in the Deep Ellum District of Dallas, go to: Fresh Chevre
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
If you’d like to purchase the Applewood Smoked Bacon so good it's won acclaim from the Chicago Tribune, the New York Times, Cuisine Magazine & Saveur Magazine go to: Thick Sliced Applewood Smoked Bacon
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
With its tree-lined streets and beautifully preserved buildings dating back to the American Civil War, Brooklyn’s Cobble Hill is one of the Big Apple’s most charming neighborhoods. It’s also home to the Sweet Melissa Patisserie, hailed by Food & Wine as “one of the best pastry shops in all of New York.”
Melissa Murphy is the founder of the popular bakery and she dates her love of desserts to the day she was born. She came into the world on a Thanksgiving Day when her mom refused to go to the hospital until the two pies she had baked had been served. To the delight of her shop’s loyal devotees, Melissa brings a passion equal to her mom’s to the sweet treats she bakes for her customers. Using a French-influenced, American-style baking approach, she puts a fresh spin on familiar desserts and pastries, making them more delicious than ever.
Melissa’s new book, “The Sweet Melissa Baking Book” (Penguin Group USA) is filled with recipes for simple, homespun confections that everyone will enjoy, and a number for those seeking a bit more of a challenge. Whether you’re a home chef who wants to take on the Chocolate Raspberry Cheesecake with Blackberry Glaze, or bake up some chocolate chip cookies with the kids, Melissa’s book offers the chance to serve mouthwatering results.
Besides being a terrific compendium of sweet recipes, the book is filled with warm anecdotes from Melissa’s life as a baking enthusiast. Her early memories include family visits to farm orchards to climb trees and pick the best apples. Those farm fresh apples would then get baked into pies by Melissa and her mom. There’s a recipe for North Fork Peach Raspberry Pie inspired by her family’s tradition of buying just such a pie at the farm stand at Briermere Farm on eastern Long Island.
We can’t think of a better plan for serving delicious desserts than selecting recipes from “The Sweet Melissa Baking Book” and baking in fresh ingredients from local farms.
If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
Dried Ancho Chili Pepper (© Photographer: Bruce Mcintosh | Agency: Dreamstime.com)
Brisk winds and chilly nights have brought thoughts of hot soups and stews to mind of late. The nice thing about soups and stews is that besides being great at warming you up they can also be some of the healthiest foods in a cook’s repertoire. This spicy southwestern stew is no exception. It’s loaded with healthy produce, delivers protein from two types of beans, and has no animal fat.
We learned to prepare this recipe at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by the talented Chef-Instructor Sabrina Sexton. Remember, it’s not just a healthy meal. It packs a spicy kick, so please heed the Chef’s advice and season to taste! We recommend using a good extra virgin olive oil and as many fresh ingredients as possible from your local farmers market.
Ingredients for 6 Servings
• 2 Tablespoons extra virgin olive oil
• 1 Cup green peppers
• 1 Cup red peppers
• 1 Cup chopped onion
• 2 Cloves garlic, minced
• 1 Cup diced butternut squash
• 1 Chipotle pepper in adobo sauce, minced
• 1 Teaspoon ground ancho chili pepper
• 1 Tablespoon ground cumin
• 28 Ounce can of plum tomatoes, coarsely chopped
• 1½ Cups white beans
• 1½ Cups black beans
• 1 Cup water or tomato juice
• Salt to taste
Preparation
1. In a large saucepan, over medium heat, heat the olive oil. Add the peppers, onion and garlic. Cook, stirring, until the onions are golden, about 10 to 12 minutes. Add the squash and cook 3 to 4 minutes more.
2. Add the chipotle, ancho chili powder and cumin and cook, stirring, for 2 minutes. Stir in the plum tomatoes, beans and water or juice. Bring the mixture to a boil. Reduce the heat to medium low and simmer, uncovered, stirring occasionally, until the flavors are blended, adding more water or tomato juice as needed, about 45 minutes.
3. Taste and adjust the seasoning. Serve in bowls with southwestern polenta cakes or fresh baked semolina bread.
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Market Fresh (photo by Roswitha Schacht, courtesy of morguefile.com)
If the views of today’s culinary students offer clues to the culinary trends of tomorrow we can expect considerations of sustainability to play a major role in tomorrow’s menus. The International Culinary Schools at The Arts Institutes has released a survey of its students that found the chefs of tomorrow want to serve more globally diverse dishes and conduct business in a more environmentally sensitive manner.
Nearly all the responding students (97%) said environmental responsibility will play some role in their culinary careers and more than half said environmentalism is “very important”. Knowing a food’s origins and supporting local farmers was also fundamental. Three out of four are interested in including locally supplied ingredients in their repertoires and more than half want to include organic foods in their ventures.
If the survey is a good indicator, we can expect the influences on future menus will come from an exciting array of cuisines, including Spanish, French, Italian, South American, Thai and Mexican. Most of the students (81%) are considering opening a restaurant during their careers. Eight out of ten would consider specializing in fusion cuisine.
Sounds like tomorrow’s chefs will be serving imaginative menus that will make for some fantastic dining experiences. Adventurous chefs, flavorful food, and a healthier environment are a future we should all embrace.
Butternut Squash (© Photographer: Les Sanders | Agency: Dreamstime.com)
Wintry days have our minds drifting to thoughts of warming stews and soups. Our friends at the Organic Valley Family of Farms provided this recipe to satisfy that cool weather craving with a soup that works all year round. It delivers the spiciness of curry and cayenne, along with the unique flavors and healthy aspects of squash, lentils, and easy-to-find produce.
Organic Valley is a farmer-owned coop that says, “We think it's a simple truth. The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with 7 farmers forming an organic cooperative in 1988. Today, more than 1,200 family farms are members and their high standards shine through in their delicious, award-winning, certified organic foods.
Judging by this recipe, they also seem to know quite a bit about making great soup. To serve this soup at its best, get as many ingredients as possible fresh from your local farmers market at harvest time.
Ingredients for 6 Servings
• 1 Tablespoon Organic Valley European-style Cultured Butter
• 2 Cups peeled, chopped butternut squash
• ½ Cup finely chopped shallots
• ½ Cup chopped onions
• 1 Ripe tomato, peeled & chopped
• 1 Large carrot, chopped
• 1 Stalk celery, chopped
• 6 Cups vegetable broth, or more as needed
• ½ Cup lentils, rinsed
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon curry powder
• 1/8 Teaspoon cayenne powder
• 1 Bay leaf
• Salt & pepper to taste
Preparation
Melt butter in a large, heavy saucepan over medium flame. Add prepared vegetables and saute for 5 minutes. Add broth and all remaining ingredients except salt and pepper. Simmer, stirring occasionally, until vegetables and lentils are tender, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve with warm country rolls or baguettes and European-style butter.
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
Grilled Avocados (© photo courtesy of California Avocado Commission)
There’ll be plenty of folks purchasing avocados to make guacamole for football gatherings this weekend, but there are plenty of other ways to make use of the delicious and healthy fruit. If you’re ready for some grilling in February give this simple recipe from the California Avocado Commission a try. As with other fruits, the process of grilling heightens the flavor and imparts a delightful texture. The heat from the grill concentrates the flavor by reducing the water and caramelizing the natural sugars.
Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds that can contribute to the nutrient quality of your diet. They are cholesterol-free and have only 5 grams of fat per serving, most of it the monounsaturated kind. Avocados were once a luxury food reserved for the tables of royalty, but now California avocados are enjoyed around the world by people from all walks of life. Follow the recipe below and you’ll discover that avocados aren’t just for salads and guacamole!
Ingredients for 4 Servings
• 3 Large ripe, Fresh California Avocados
• 3 Tablespoons fresh lime or lemon juice
• 2 Tablespoon of extra virgin olive oil
• Seasoned salt to taste
• ¾ Cup fresh salsa, optional for half shell version
Preparation
For Grilled Slices:
1. Cut avocado in half, seed, peel, and slice.
2. Drizzle with fresh lime or lemon juice and brush lightly with olive oil.
3. Gently place slices on grill over hot coals for 2 minutes on each side.
4. Season with salt to taste.
For Grilled Half Shells:
1. Cut avocado in half and remove seed.
2. Drizzle with fresh lime or lemon juice and brush lightly with olive oil.
3. Gently place cut side down on grill over hot coals for 2-3 minutes.
4. Season with salt to taste.
5. Optional: fill with fresh salsa or your favorite fresh ingredients.
Copyright Courtesy of California Avocado Commission
If you’d like to purchase some delicious fruit salsa from made from fresh produce grown on the Szarek family’s farm go to:
Spike's Hot Fruit Salsa
Violet's Medium Fruit Salsa
Vinca's Sweet Fruit Salsa
To purchase the finest extra virgin olive oil we've been able to find go to: L'Autunno Blend Extra Virgin Olive Oil
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Stir-Fried Vegetables (photo by Anita Patterson Peppers, courtesy of morguefile.com)
Here's a trend we'd like to see make its way across the pond to America: England is making cooking classes mandatory for secondary school children as part of a strategy to combat obesiity and improve people's health . Apparently, some children cannot identify common vegetables.
Under the new Englsh program students will cook for one hour per week for one term. Students without sufficient financial means will have their ingredients subsidized. A report from BBC News quotes Schools Secretary Ed Balls as saying, "I think it is important to act now and maybe we should have acted earlier."
Secretary Balls went on to say, "It's not going to be just the technology of food, it will be how you can use simple ingredients, simple recipes, so that children and young people can be prepared for adult life."
Despite some fine native chefs, English cooking has been the target of many a bon mot over the years. But whatever your opnion of British cuisine, you've got to applaud what they've cooked up this time.
If you’d like to read the BBC News article cited above go to: Cookery classes to be compulsory in England
The English government is inviting people to send suggested recipes to: getcooking.consultation@dcsf.gsi.gov.uk
To view earlier posts on the topic go to:
1. Young Chefs' Academy
2. Getting Their Hands Dirty at School
3. Getting Kids to Enjoy Eating Fruits & Veggies
Fresh Blueberries (photo by Christina Dreesen, courtesy of morguefile.com)
If you promised yourself that you’re going to make a greater effort to eat healthy in 2008, the Dallas Morning News has published an article on five foods you’ll want to make a big part of your diet.
The good news is that the five “powerhouse foods”, all deftly profiled for their health benefits in the article by Kim Pierce, will delight your taste buds as you get healthy. Salmon and blueberries made the list and we’ve long been sold on those two for their fabulous flavors and fantastic health benefits. We prefer Wild Alaskan Salmon due to the widespread contamination of salmon farms and the scary health warnings about the fish that come from them. We also like Wild Blueberries from Maine for both their exquisite taste and their incredibly high anti-oxidant value.
The other three powerhouse foods listed in the article are beans, eggs, and sweet potatoes. Happily, those three can all be devoured in excellent recipes for cooking up delicious dishes.
If you’d like to read the article from the Dallas Morning News cited above go to: 5 powerhouse foods for 2008
If you’d like to view a couple of recipes for sweet potatoes go to:
1. Café DiCocoa’s Thai Sweet Potato Stew
2. Borracho Sweet Potatoes
If you’d like to view some recipes for making beans delicious go to:
1. Turkey, Rice, and Bean Salad
2. Tuscan White Beans & Greens Soup (Zuppa di Fagioli e Erbezzone)
3. Red Beans & Rice
4. Bean & Smoked Bacon Soup
If you’d like to view some recipes for Wild Alaskan Salmon go to:
1. Wild-Caught Alaskan Salmon with Pineapple Orange Sauce
2. Smoked Salmon Pasta Salad
3. Southwestern Smoked Salmon Pita Recipe with Chipotle Sauce
4. Mustard Roasted Wild Salmon with Cranberry Sauce
If you’d like to view a couple of recipes calling for Wild Blueberry products go to:
1. Wild Blueberry Horseradish Cream Cheese Dip
2. Wild Blueberry Dressing
You may already know all you need to know about cooking eggs. In her article in the Dallas Morning News, Kim Pierce suggests, “Go easy on the cheese and let salsa light up huevos rancheros and migas.”
If you’d like to purchase some terrific fruit salsas made from fresh produce grown on a family farm in Upstate New York, click on any of the following:
Spike's Hot Fruit Salsa
Violet's Medium Fruit Salsa
Vinca's Sweet Fruit Salsa
Gas Burner (photo by Michael Connors, courtesy of morguefile.com)
"Of all the ingredients in the kitchen, the most common is also the most mysterious...It’s heat." So begins an excellent article by Harold Magee in the New York Times on better cooking through the efficient and proper use of heat.
Every cook has experienced the consequences of getting it wrong; soggy vegetables, chewy meat, cruchy beans, limp pasta, etc. Mr. Magee's article serves as a terrific primer for avoiding disappointing results and high utility bills. He even offers tips on getting great dishes to the table at their best; warming the plates for one.
If you'd like to read the New York Times article cited above go to: The Invisible Ingredient in Every Kitchen
 
A good friend from Maine has sent us a splendid recipe for a hearty entrée to serve your guests on a wintry evening. A well-prepared loin of pork is tough to beat when it comes to succulent flavor. Our friend Pastor Chuck’s recipe combines the terrific taste of loin of pork with the unrivaled flavor of his organic apple butter.
Pastor Chuck’s organic apple butter is a big step up in flavor from what can typically be found on a store shelf. The ingredients couldn't be more wholesome; organic apples, organic apple cider, and organic spices. The all-natural apple butter is made from apples grown in Pastor Chuck’s organic orchard in Maine.
Ingredients
• 1 Pork tenderloin
• 4 Tablespoons of butter
• 2 Garlic cloves, quartered
• 1 Jar of Pastor Chuck’s Organic Apple Butter
Preparation
1. Preheat oven to 350°.
2. Split the pork tenderloin lengthwise.
3. Flatten it out.
4. Add 4 tablespoons of butter, spaced evenly, lengthwise.
5. Add two garlic cloves quartered lengthwise.
6. Spread half of an 8-ounce jar of Pastor Chuck’s Organic Apple Butter lengthwise.
7. Sew or tie it up.
8. Spread remaining Organic Apple Butter on both sides.
9. Place the tenderloin on a rack.
10. Bake 45 minutes to 1 hour per pound, turning several times.
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
Cutting Vegeatables (© Photographer: Isabel Poulin | Agency: Dreamstime.com)
Getting school-age children to eat healthy amounts of fruits and vegetables is a challenge faced by many American families. Having kids participate in the preparation of healthy dishes is often suggested as a way of getting them to eat more nutritious meals. Now scientists with the Agricultural Research Service Children's Nutrition Research Center in Houston, Texas, have produced a study offering evidence that having kids participate in cooking really works.
According to an article about the study published by the U.S. Department of Agriculture, “The recipes most often prepared were Razzle Dazzle (a fruit juice mix), Royal Slush (a fruit slushy), Wizard's Magic Pocket (a pita pocket with vegetables), Great Shake (a fruit smoothie) and Golden Knight Burrito (a vegetarian burrito). Each time, the students returned parent-signed notes reporting whether they prepared a recipe.”
If you’d like to read the USDA article cited above go to: Getting Grade School Kids to Eat More Fruits and Veggies
To view previous posts on this topic go to:
1. Kids Can Be Picky Eaters
2. Junk Foods a Health Risk for Kids
Sonoran Desert Scenery (photo by Ditte Lokon)
Slow Food Tucson will be presenting its Third Annual Food and Film Festival from January 10th through the 13th in 2008. Classic food films, meals at premiere restaurants, guest speakers, entertainers, and international new food film screenings will be featured.
Classic Films
This year’s program includes three classic food films:
• “Like Water for Chocolate” (Mexican)—the magical realism saga of Tita, a young girl who is only able to express her passions through her food which has the power to make people experience what she feels.
• “Fried Green Tomatoes” (American)—the touching story of a woman in a troubled marriage who finds a new life cooking at the Whistle Stop Café.
• “The Wedding Banquet” (Chinese)—the hilarious tale of a gay man in America who tries to placate his parents back in Taiwan by telling them he is marrying. His plan backfires when his parents arrive in New York to plan his elaborate wedding banquet.
Culinary Events
The culinary events include an opening reception at the JW Marriott Country Club at Starr Pass; a Mexican mole meal at Miguel’s Restaurant where ethnobotanist Gary Nabhan will conduct a tequila tasting; a barbecue at The Last Territory Restaurant at the Hilton El Conquistador Hotel; Asian brunch at Vila Thai Restaurant; and a concluding gala organic dinner at the Ventana Room at Loew’s Ventana Canyon Resort.
A Re-Creation of Babette's Feast at Acacia Restaurant in 2007 (photo courtesy of Slow Food Tucson)
Keynote Speaker & New Film Screenings |
