Fruits and Vegetables Archives | Page 10 of 30

Homemade Poutine with Bacon Gravy Recipe

January 7, 2014

Last year offered several opportunities to try new ways of cooking, but the one that stuck with me the most was learning how to fry. Not just sizzling a piece of fish in a pan with butter, but the real deal – deep frying.

I’d never been a fan of deep frying both from a nutritional and cooking standpoint. Nutritionally, I’m still not one, if it’s coming in mass quantities from drive thru windows. But at home, when you control the ingredients and frying times, it’s beginning to grow on me.

It’s also impossible to enjoy some of the best ethnic foods like Brazilian pastel, Filipino lumpia and Irish fish and chips without embracing a little deep frying in your life.

From the cooking side, I was scared. A vat of boiling oil still scares me, but I’ve gotten better at managing that fear.

Last year I made several things, including gingerbread doughnuts and egg rolls, but there was still one thing I wanted to try.

Homemade poutine.

I’ve learned that most people have a love or hate relationship with poutine. I think it’s probably the gravy. Mine has been a love at first bite. We tried poutine for the first time last summer on a trip in Toronto. I have to admit, I’m not a big gravy fan, but throw in cheese curds and French fries and I completely overlook that detail.

So I heated some oil and set out to make my first homemade poutine for New Year’s Eve. My version used some cheese curds we picked up in Petaluma. After opening the package, I was a little disappointed because they weren’t true cheese curds. As in the kind that are firm and resist melting in dishes like poutine. They were more like pieces of regular cheese that melted a bit with the gravy, but they were still pretty tasty.

The gravy in this dish is a simple combination of bacon and chicken stock. The fries are quick and easy, even when cut by hand. I dropped them in the deep fryer twice for extra crispiness. They’ll just need to soak an hour in cold water before you fry them so plan ahead.

Poutine has been hard to find despite all the foods we have access to here in the Bay Area. This recipe will prove to be the perfect solution when a craving hits.

Homemade Poutine with Bacon Gravy

Serves: 3

4 medium potatoes, cut into fries, soaked in cold water for 1 hour
3 to 4 cups oil for deep frying (peanut, avocado or corn work well)
3 slices bacon, chopped
⅓ cup onion, chopped
2 cloves garlic, minced
1 tbsp unsalted butter
1 tbsp unbleached all-purpose flour
1 ¾ cup chicken stock
1 tbsp cornstarch (optional)
3 oz. cheese curds

Drain the water from the potatoes and turn them out onto a clean dish towel. Pat with the cloth to dry them well.

Heat the oil in an electric deep fryer or a 4 to 5 quart pot (the oil should not fill the pan more than half way to prevent the oil from boiling over). Heat the oven to 250 degrees F to keep the fries warm after frying.

Fry the potatoes in about 4 batches to avoid overcrowding the pan. Fry for 3 minutes. Transfer to a plate covered in paper towels to drain the oil. Fry again for 3 to 4 minutes until evenly browned and crispy. Keep the fries on a pan in the warm oven while you make the gravy.

Heat the bacon in a medium, deep skillet over medium-high heat. Cook for 5 to 7 minutes until the fat is rendered and the bacon begins to crisp. Add the onion and garlic, reduce the heat to medium and cook 2 to 3 more minutes.

Add the butter. Once it melts sprinkle the pan with the flour. Let cook for 30 to 60 seconds. Stir or whisk the flour and butter to create a roux. As you stir, gradually pour in the chicken stock. Return the heat to medium-high.

Stir the gravy occasionally as it heats and thickens. If your gravy does not thicken enough, in a small dish, combine the cornstarch with 1 tablespoon of water. Pour the slurry into the gravy and continue to heat and stir for 1 to 2 more minutes, or until the gravy reaches your desired thickness.

When ready to serve divide the fries into three servings, top each with an equal amount of cheese curds. Then pour an equal amount of gravy over each portion.

Roasted Golden Acorn Squash and Coconut Soup Recipe

December 5, 2013

It happens every year. I buy way too much winter squash and about the time that everyone is switching over to gingerbread and eggnog, I’m still enjoying my pumpkin. There are worse problems to have, but this week I’ve been trying to use it up.

Right now I’m down to two pie pumpkins, two mini pumpkins, one butternut squash, one delicata squash and a golden acorn squash. I started with three golden acorn squashes, but two of them became this delicious soup.

It’s simple to make and full of creamy, coconut flavor. It’s one of those recipes that gets you ready for winter as you struggle to let go of a beautiful fall.

The recipe uses two squash. To prepare them, half them and remove the seeds. Rub them lightly with olive oil and place them cut-side down on a baking sheet. Pierce the skin in a few places with a fork. Bake at 425 F for about 30 minutes or until tender. Let cool and scrape out the flesh to use in the soup.

Roasted Golden Acorn Squash and Coconut Soup

2015-08-26 09:15:47

Makes: 4 servings

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Ingredients

1 tablespoon virgin coconut oil
½ large onion, diced
3 cloves garlic, minced
2 golden acorn squash, roasted and flesh removed, about 4 to 5 cups
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon crushed red pepper
1 ½ cups vegetable stock
1 (13.5 oz) can coconut milk
Garnish options: shredded coconut, chopped pistachios, chopped cashews

Instructions

Heat the oil in a soup pot over medium-high heat. Add the onion and garlic. Cook until tender, about 5 minutes.
Add the squash, salt, cloves and red pepper. Cook for 1 to 2 minutes more.
Stir in the vegetable stock. Use an immersion blender to puree the soup, or transfer the soup to a blender and puree until smooth, and return to the pot.
Once the soup is pureed, stir in the coconut milk and cook until heated through, 2 to 3 more minutes. Top with shredded coconut or nuts before serving, if desired.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Minced Pork with Garlic and Mustard Greens Recipe

November 14, 2013

I was at the farmers market last Saturday browsing the leafy greens when I heard the vendor answer a shopper’s question with, “They’re mustard greens.”

I immediately thought back to the first time I had mustard greens, which wasn’t all that long ago. I was out to dinner with a good friend at a new favorite spot for Chinese food back in Kentucky. She ordered the pork and mustard greens.

I was pleasantly surprised by their bitter spiciness and I’ve wanted to recreate that dish ever since. After overhearing that conversation at the market, I knew that I should finally go for it.

This is a super simple dish that is full of flavor. You can pair it with rice or use a different meat or tofu, but I think pastured pork with the spicy greens by itself is the way to go. The only problem is that I didn’t make nearly enough. Next time I will double it so there are plenty of leftovers!

Minced Pork with Garlic and Mustard Greens

Makes: 2 to 3 servings

Ingredients:

½ tbsp. olive oil
5 cloves garlic, minced
¼ cup chopped onion
½ lb. ground pastured pork
4 to 5 cups sliced mustard greens (about 1 large bunch)
1 tsp. grated fresh ginger
2 tsp. soy sauce
1 tsp. rice vinegar
1 tsp. dark sesame oil
¼ tsp. crushed red pepper

Preparation:

Heat the olive oil in a large skillet or wok over medium-high heat. Add the garlic and onion and cook for 1 minute.

Add the pork and cook for 5 to 7 minutes breaking it up with a spatula, until it is browned and cooked through. Drain any excess grease if necessary.

Add the mustard greens and cook for 1 to 2 minutes until they begin to wilt. Add the ginger and cook 1 more minute.

Stir in the soy sauce, rice vinegar, sesame oil and crushed red pepper. Serve warm.

Lettuce Wraps with Almond-Basil Chicken from Bountiful by Todd Porter and Diane Cu

November 8, 2013

Thoughts on the stunning cookbook, Bountiful, and a recipe for delicious lettuce wraps with almonds, basil and chicken.

Lettuce Wraps with Almond-Basil Chicken from Bountiful by Todd Porter and Diane Cu | Fake Food Free

If you ever have the pleasure of listening to a conference session or class instructed by Diane Cu and Todd Porter, the main message will stay with you.

Tell your story.

It’s a mission statement that drives beautiful work. It only takes one look at their blog to prove it. It is a theme that comes through in their new cookbook, Bountiful.

When I opened its stunning cover I was immediately drawn into the story. Diane’s story, Todd’s story and the foods and photos that tell the story of time with friends and two of cutest pups you’ve ever laid eyes on.

Bountiful overflows with simple dishes that are full of fresh flavor straight from Diane and Todd’s California garden. It’s inspiring. During a time when food has started to feel more complicated to me, this book brings back simplicity. It’s a welcomed reminder, especially right before the holidays.

I probably don’t have to mention how stunning the photography is, but I will anyway. Moody, intriguing, comforting, rustic — the pictures are everything I love about food photography. I could study them for hours and still discover new details, new stories.

The photo of the Lettuce Wraps with Almond-Basil Chicken grabbed my attention from the start. After reading through the recipe, I knew I wanted to give them a try. Light and refreshing with that familiar tang of Asian flavors, these could not be easier to make. I’m already planning how to fit them back into our dinner rotation.

Whether you are a new cook, well seasoned in the kitchen or looking for ways to turn garden harvests into simple meals, this book is the perfect fit. It is an asset to any cookbook collection, but I’ll warn you now. This one you’ll want on the coffee table so you continue to be inspired by the photos.

Lettuce Wraps with Almond-Basil Chicken

SERVES 4

From the book:
Rarely are we without a head of lettuce in the fridge or a new batch of lettuce seedlings in the garden. Lettuce is the starter or base for many of our meals, particularly those with Asian-inspired menus. Our Vietnamese noodle salads or wraps will always be accompanied by a huge platter of raw lettuce, and often the lettuce dish is the decorative centerpiece of the table. In this versatile recipe, you can substitute shrimp,beef, pork, tofu, or chopped vegetables for the chicken.

2 tablespoons grapeseed oil or other cooking oil
1 small onion, minced
2 medium cloves garlic, minced
1 pound (455g) chicken cutlets, diced small
1 small red bell pepper, halved, seeded, and diced
1 teaspoon honey
2 teaspoons fish sauce or soy sauce
2 tablespoons hoisin sauce
½ teaspoon rice vinegar
1 head fresh lettuce leaves, broadleaf variety, for wrapping
½ cup (20g) chopped fresh basil
¼ cup (23g) roasted almonds, sliced

1 In a large sauté pan, heat the oil over medium heat. Add the onion and garlic and cook until soft.

2 Add the chicken and cook until browned, about 5 minutes.

3 Stir in the bell pepper, honey, fish sauce, hoisin sauce,and rice vinegar. Continue cooking until the chicken is fully cooked, 10 to 15 minutes.

4 Serve the chicken in a shallow dish alongside a plate of the lettuce leaves. Fill the leaves with the chicken mixture, and top with a sprinkling of basil and almonds.

Disclosure: This book was sent to me for review purposes. I was not required to write about it and received no compensation for doing so.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes or images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Sourdough Stuffing with Artichokes and Sundried Tomatoes Recipe

November 5, 2013

Stuffing is my favorite dish on the holiday table! This recipe for sourdough stuffing combines local flavors with a traditional favorite.

Sourdough Stuffing with Artichokes and Sundried Tomatoes | Fake Food Free

When I first started thinking about this year’s Thanksgiving menu (and believe me, I’ve been thinking about it a while), I was set on traditional. I didn’t cook at all last year. I was visiting my husband here in California, in the midst of our move, and we ate Thanksgiving dinner at a local restaurant.

Knowing this year would be different, I started planning early. Sweet potato casserole, my usual cranberry pecan stuffing — it had all been penciled in. But then I considered all the new ingredients I have access to. It seemed silly not to take full advantage and incorporate them into some new traditions.

So I’ve shifted gears a bit. There will still be some old favorites, like my grandmother’s pumpkin pie. But otherwise, I want avocados, artichokes, dates and figs to make an appearance. I’ve never had such access to these foods and it seems to me they should fit right in with what we are used to this time of year.

I’ve been experimenting a little so that the big day isn’t a big fail. My first challenge was the stuffing (my favorite thing on the menu, next to cranberry sauce).

It had to be sourdough. No exceptions. Then I came across some California sundried tomatoes and I thought they would be the perfect partner for the artichoke hearts I’d been considering.

The result? What a winner! The sweet sundried tomatoes and the tart artichoke hearts were meant to be with the tangy sourdough. I don’t always add an egg white to my stuffing, but this time I was glad I did. It created a soft, but solid center that was balanced by the crispy, crunchy edges on top.

I may not go back to my old favorite. Or I might have to start making two stuffings. I haven’t decided yet.

Sourdough Stuffing with Artichokes and Sundried Tomatoes

Makes: 4 servings

Ingredients

1 ½ tbsp olive oil
½ cup red onion, chopped
3 cloves garlic, minced
2 tbsp finely chopped sundried tomatoes
3 canned, unseasoned artichoke hearts, chopped (marinated would work, but it may add a different flavor)
3 ½ cups toasted sourdough bread cubes (I cut my own from a stale loaf and broiled for about 5 minutes)
1 ¼ cups vegetable stock
1/8 ground black pepper
1/8 tsp poultry seasoning
¼ – ½ tsp salt
1 egg white

Prep

Preheat the oven to 375 degrees F. Lightly grease a 1 quart casserole dish or loaf pan with your oil of choice.

Heat the olive oil in a medium skillet on medium-high heat. Add the onion and garlic. Cook, stirring occasionally, for 4 minutes, until the onion begins to soften.

Add the sundried tomatoes and artichoke hearts. Cook for 1 more minute. Turn off the heat.

Place the bread cubes in a large bowl. Add the cooked vegetables. Add the vegetable stock a little at a time as you stir the stuffing. Continue to stir until the bread cubes are well saturated.

Stir in the black pepper and poultry seasoning. Add the ¼ to ½ teaspoon of salt to taste (you may need less if your stock is salted).

Once you’ve added the right amount of salt, stir in the egg white. Continue to stir until it is incorporated into the stuffing.

Transfer the stuffing to the baking dish. Press it gently into the dish to smooth the surface.

Bake for 20 minutes, until the edges are browned and the top has a nice golden color. Serve warm.

Breakfast Farro with Kabocha and Coconut Milk Recipe

October 29, 2013

When it comes to grains at breakfast, I love taking things beyond oats. A little sweetness and a few spices, and almost any whole grain makes a delicious morning meal. It can really break you out of an oatmeal rut.

I’ve made Gingered Pear Quinoa with Walnuts for breakfast, but this time around I had a new grain to work with – farro. I’m familiar with farro (a version of whole wheat), but this was my first time cooking it. It’s quickly becoming a new favorite.

I also had a kabocha squash that has been staring at me from the counter for a while, so I roasted it up to use throughout the week. The puree added the perfect touch to a sweet farro dish. Despite all the winter squashes I have tried, this was my very first kabocha. The texture and sweetness can’t be beat. I can definitely see what all the hype is about.

So there were a lot of firsts in this dish, but this won’t be the last time I make it. This was exactly the type of fall-inspired breakfast I’ve been craving.

Breakfast Farro with Kabocha and Coconut Milk

Makes: 4 servings

Ingredients

½ cup kabocha puree, warmed
2 tablespoon pure maple syrup
½ teaspoon cinnamon or pumpkin pie spice
Pinch of salt
2 cups cooked farro, warmed
1/2 cup coconut milk, warmed
2 tablespoons chopped walnuts for garnish

Prep

In a small bowl, stir together the kabocha, maple syrup, cinnamon and salt.

In each of 4 serving glasses, add about 1 tablespoon of the kabocha. Top with 1/2 cup farro and 2 tablespoons of coconut milk. Finish with 1/4 of the remaining kabocha and sprinkle with a 1/2 tablespoon of walnuts.

Beecher’s Flagship Cheddar with Avocado, Lime, and Shell Pasta from Melt: The Art of Macaroni and Cheese

October 23, 2013

Cheddar with Avocado, Lime, and Shell Pasta Recipe from Melt: The Art of Macaroni and Cheese on Fake Food Free

I’ve only had the book for a week, but every person I’ve told about it or shown it to has had the same response. It’s something like, “Oh, wow,” accompanied by a deep, long sigh. You know, the kind of sigh that is reserved for thoughts of, and longing for, comfort food.

The book is Melt: The Art of Macaroni and Cheese by Stephanie Stiavetti & Garrett McCord, and it deserves every comfort food sigh and oh-wow that it prompts.

I mean, it’s mac and cheese. It’s the heart of the definition of comfort food. Even though most of us grew up with the fake stuff in a box or that made with cheese food, we still have a place in our hearts for the real deal.

If you don’t know what the real deal is, let me explain.

The real deal is a perfect combination of creamy and pleasantly gooey cheese with well-cooked pasta. It can be straight from the stovetop or out of the oven. Take your pick. It also goes beyond cow’s milk cheddar and Monterey jack to include blue cheese, goat and sheep’s milk cheeses.

The real deal is summed up and well defined by Melt.

Stephanie and Garrett have managed to recreate macaroni and cheese while maintaining its roots and deep traditions. I fell for it within the first few pages as they explain how so many amazing cheeses are reserved for the cheese plate or the wooden serving block, positioned next to a few grapes or figs and a glass or two of good wine. One of their goals with this book is to introduce ways to use these amazing cheeses in your cooking.

I found that goal to be a huge relief. I love cheese. I’ve taken cheese making courses and written an article on making it at home, but I still find cheese overwhelming. This is especially true considering all the cheeses I now have access to here in California, many of which are recommended in this book.

I found myself thinking – you mean it’s okay if I actually cook with these cheeses instead of reserving them for a platter of fruit and crackers?

Yes. It is. And this book will show you some the best recipes and methods for doing just that.

Melt is full of cheese education. But don’t be discouraged if you haven’t heard of the cheeses mentioned in the recipes. Each has a helpful list of alternative cheeses you can use. There are also wine and additional food pairings to help you enjoy your new cheese find even more.

Before you begin to think that this book is only pasta coated in delicious cheese and baked into a comfort-food casserole, let me share the titles of some recipes with you. There are plenty of flavorful twists on casseroles and stovetop versions, but there are also refreshing pasta salads such as Drunken Goat with Edamame, Fennel, and Rotini and side dishes like Point Reyes Original Blue with Pecans, Figs, and Shell Pasta (which will make it on our Thanksgiving table this year). There is even a dessert section with recipes like Fromage Blanc, Chevre, Peach, and Ghost Pepper Cannelloni.

Despite all those wonderful options, the Beecher’s Flagship Cheddar with Avocado, Lime, and Shell Pasta caught my attention for two reasons. First, I just got back from Seattle where I walked by the Beecher’s Handmade Cheese Shop. I reluctantly passed up their mac and cheese because I was on the mission for another food find. (Yes, I regret that decision.) Second, because I am crazy about avocados and I was completely intrigued with the idea of mixing them into a bowl of macaroni and cheese.

Recipe for Mac and Cheese with Cheddar, Avocado and Lime! | Fake Food Free

One taste of this dish and I was ready to grab my fork and eat it straight from the pan. It’s creamy, tangy, sweet and salty all at the same time with the prominent qualities of traditional, southern-style macaroni and cheese.

Make it. Then consider it a good indicator of what is to come when you get yourself a copy of the book. You may not have realized you needed a cookbook devoted to macaroni and cheese, but trust me, you do.

From the book:
If you ever have the opportunity to wander through the Pike Place Market, the heart of the food scene in Seattle, you’ll likely come across the Beecher’s Handmade Cheese shop. Inside, you can sample their wares and watch the cheesemaking process unfold before your eyes. The proprietors serve what they call the World’s Best mac and cheese; with its jaunty kick of spice and smooth sauce, it’s definitely a contender for the title.

We love to use Beecher’s Flagship—a fierce, creamy paragon of Cheddar if ever there was one—in this avocado macaroni and cheese. The svelte texture of avocado melds so well with this sharp, tangy Cheddar. Smooth and buttery with a slight citrus tang, this jade-colored mac is a casual way to enjoy mac and cheese.

Beecher’s Flagship Cheddar with Avocado, Lime, and Shell Pasta

Serves 4 to 6

1 jalapeño pepper
Zest of 1 lime
Juice of 1 lime
2 green onions, green parts only, chopped
2 cloves garlic, chopped
3 ripe avocados, pits and skin removed, divided
10 ounces conchiglie or other medium shell pasta
1½ cups milk
2 tablespoons butter
3 tablespoons flour
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
10 ounces Beecher’s Flagship
Cheddar, shredded
¼ cup chopped cilantro
Lime wedges for garnish

1. Remove the stem from the jalapeño and cut the jalapeño half. Remove the ribs and seeds—or keep them, depending on how much heat you like. Toss the jalapeño into the bowl of a food processor with the lime zest and lime juice. Add green onions, garlic, and flesh of 2 of the avocados. Blitz together into a very smooth paste.

2. Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.

3. To prepare the mornay sauce, heat the milk in a small saucepan over medium heat. As soon as the milk starts to steam and tiny bubbles form around the edges of the pan, turn off the heat. Place the butter in a medium saucepan and melt over medium flame. Add the flour and stir with a flat-edge wooden paddle just until the roux begins to take on a light brown color, scraping the bottom to prevent burning, about 3 minutes. Slowly add the milk and stir constantly until the sauce thickens enough to evenly coat the back of a spoon—a finger drawn along the back of the spoon should leave a clear swath. Remove from heat and stir in salt and pepper. Add cheese to sauce, stirring until completely melted. Add the avocado-onion paste and whisk together until uniform and creamy. The key word here, if you haven’t guessed, is smooth. Season with more salt and pepper to taste.

4. Add the pasta and cilantro to the sauce and stir together. Dice the last avocado and toss together with the mac and cheese. Serve immediately with a splash of lime juice.

Alternative cheeses: Jasper Hill Cabot Clothbound Cheddar, Fiscalini Bandage Wrapped, Cheddar, Shelburne Reserve

Wine pairings: Pinot Grigio, Verdelho, Godello

Additional pairings for the cheese, outside of this recipe: corn, cooked black beans, persimmons, most chili peppers, winter squashes such pumpkin or butternut

Disclosure: This book was sent to me for review purposes. I was not required to write about it and received no compensation for doing so. Thoughts are my own and this is a really great book.

Places Worth Preserving – The Pumpkin Farm

October 7, 2013

I can see them before I pull up to the entrance of the farm. They are specs of bright orange sunshine amid a sea of dry, brown brush. The excitement builds as I get closer and begin to make out the endless shapes and sizes. Some perfectly symmetrical, others with an odd bump here or a groove there that only adds to their character.

Picking a pumpkin is unlike any other garden harvest. It takes a good eye and a good bit of strength to find (and haul) the right one. First, I judge by size. I have to get this thing back to the front register to check out, so as tempting as those extra-large beauties may be, I have to leave those in the field for someone a bit stronger.

Next, they must be analyzed from every angle ensuring there is at least one good side to show off to the neighborhood. It may take a while to find one, but there is nothing I enjoy shopping for more than the perfect pumpkin.

While I have memories of pumpkin hunting from my childhood, the appreciation of the local pumpkin patch is something I associate much more with as an adult. Fall is my favorite season, and there is nothing better than seeing the first signs in the form of a bright pumpkin.

When I was invited to participate in a special project with Frei Brothers Reserve to celebrate a place that I feel is worth preserving, the opportunity hooked me in right away. It was a tough decision. There are so many. But what is the one place that stands out most for me?

The local pumpkin farm.

It’s not a place that is reserved for a lucky few that live in a specific region. It’s not tucked in the wooded hills of the East or along the rugged coastline of the Northwest. From Kentucky to California, and just about every state beyond and in between, when October arrives you can hear the laughter, smell the spiced cider and see the orange specs among the dry brush. It’s pumpkin season, and for me, this feeling and this special place is worth preserving.

As part of my participation in the Frei Brothers Reserve project, I was asked to create a meal around my place to preserve. So I roasted my first winter squash of the season, blended up the beautiful, sweet orange puree and prepared three courses in celebration of pumpkin with the help of Frei Brothers Reserve Chardonnay.

Autumn Salad with Pumpkin-Orange Dressing

Serves: 4

6 cups mixed greens
4 ounces blue cheese, crumbled
1/3 cup walnut halves
¼ cup dried cranberries
3 tbsp extra virgin olive oil
2 tbsp fresh orange juice
1 tbsp rice wine vinegar
1 tbsp fresh pumpkin puree
2 cloves garlic, peeled
¼ tsp salt
Pinch ground black pepper

Place the lettuce, cheese, walnuts and cranberries in a large bowl.

Combine the olive oil, orange juice, vinegar, pumpkin and garlic in a small food processor. Pulse until smooth. Stir in the salt and pepper.

Pour the dressing over salad and toss to coat.

Divide into 4 portions and serve.

Pork Scaloppini in White Wine Sauce over Handmade Pumpkin Pasta

Pairing tip: pair with Frei Brothers Reserve Chardonnay

Serves: 4

Pasta
2 cups unbleached all-purpose flour
2 eggs
3 ½ tbsp fresh pumpkin puree

Scaloppini
1/3 cup panko bread crumbs
1/3 cup almond meal
1 tsp sea salt
¼ tsp ground nutmeg
¼ tsp ground cayenne pepper
¼ tsp ground black pepper
1 egg
1/3 cup milk
2 tbsp olive oil
1 tbsp unsalted butter
1 pound pork scaloppini (about 8 thin slices)

¼ cup chopped onion
2 cloves garlic, minced
¾ cup Frei Brothers Reserve Chardonnay
1 tbsp unsalted butter
Salt and pepper to taste
2 tbsp chopped fresh chives

Pasta
Combine the flour, 2 eggs and 3 ½ tablespoons of pumpkin puree in a food processor. Pulse until the dough comes together.

Turn the dough out onto a floured surface, and kneaded just until the dough comes together into a smooth ball.

Let rest under a damp paper towel for 15 minutes. Follow your pasta maker instructions for rolling and cutting the pasta, or you can follow my guide for Beginner Homemade Pasta Making.

To cook the pasta, boil for 3 to 4 minutes in salted water, drain and set aside.

Pork
In a shallow dish, combine the bread crumbs, almond meal, salt, nutmeg, cayenne and black pepper. In a separate shallow dish whisk together the milk and the 1 egg.

Heat the olive oil and butter in a large cast iron skillet or a similar skillet over medium-high heat. Dip each piece of pork in the egg and milk, and then into the bread crumbs, turning to coat it evenly.

Working in batches so you don’t overcrowd the pan, add the pork to the hot skillet and cook 2 to 3 minutes on each side, until browned and cooked through.

Transfer to a paper towel to drain.

Once all the pork is cooked, add the onion and garlic to the skillet and carefully pour in the wine to deglaze the pan. Scrape the bottom of the pan well as the wine boils and reduces for about 30 seconds.

Reduce the heat to medium. Add the butter and continue to scrape the pan until the butter melts. Salt and pepper the sauce to your taste.

Add the cooked pasta to the skillet and toss to coat in the sauce.

To serve, add ¼ of the pasta to each serving plate. Top with 1 to 2 pieces of the scaloppini and garnish with ½ tablespoon of the chopped chives.

Homemade Pumpkin Ice Cream

Serves: 4 to 6

2 cups 2% milk
1 cup heavy cream
¾ cup raw sugar
5 tbsp fresh pumpkin puree
2 egg yolks
1 tsp pure vanilla extract
¼ tsp ground cinnamon
Pinch of salt

Combine the milk, cream, sugar and 3 tablespoons of pumpkin puree in a heavy sauce pan. Turn the heat to medium and gently scald the milk, stirring often. The milk should begin to foam on the top, but it should not come to a full boil. Remove from the heat.

In a small bowl, whisk together the remaining pumpkin puree, egg yolks, vanilla, cinnamon and salt. Temper the mixture by slowing pouring in ½ cup of the warm milk, while whisking vigorously.

Transfer the tempered egg mixture back to the pan of warm milk by pouring slowly and whisking constantly.
Return the pan to medium-low heat. Cook stirring often for about 5 minutes, until the milk begins to foam again, but do not allow it to come to a boil.

Pour the mixture through a fine mesh strainer into a heat and freezer safe bowl (such as Pyrex). Place the bowl over a larger bowl filled with ice and stir the mixture until cool.

Refrigerate until cold, at least 1 hour. (I sometimes put it in the freezer to speed up the process.)

Freeze in a counter-top ice cream maker per the manufacturer’s instructions.

What is your Place Worth Preserving? Frei Brothers Reserve is currently hosting a photo competition on Facebook for Places Worth Preserving in association with National Geographic Traveler. Every month between now and November, they are giving away prizes for photo entries including a grand prize trip to visit their winery at Frei Ranch in Sonoma County plus a stay in Yosemite National Park.

You can also check out a round-up of all the delicious Places Worth Preserving and wine inspired recipes at Kitchen PLAY.

Discloser: I was invited to participate in the Frei Brothers Reserve Places Worth Preserving project by Kitchen PLAY. This is a sponsored post. I received monetary compensation for this post and a bottle of wine to pair with my meal.

International Food Bloggers Conference Seattle

September 21, 2013

I realized something today. I’m spoiled.

First, I’m currently in Seattle attending the International Food Bloggers Conference with about 300 other food lovers. If you’ve never attended a food blogging conference it’s basically 48 plus hours of eating, drinking, laughing and discussing those things that bore all your other non-food obsessed friends. Complemented by helpful information for blogging, writing and food photography, of course.

I got a good laugh when Mark Briggs, the instructor of the Entrepreunerial Journalism session, said that we (as food bloggers) are different with all our happy attitudes, eagerness to meet people and introduce others. I’ve mentioned this before. You simply can’t be grumpy when it comes to food. We are a great bunch to be around.

So that’s one reason I’m spoiled. The second has to do with my visit to Pike Place Market today. My husband and I visited Seattle several years ago and the one thing I could not wait for was this market. I absolutely loved it.

Fast forward to my life now. I walked to the market today as soon as I got into downtown. I marveled over the gorgeous flowers, the European shops and the seafood. I stopped by the water, snapped a few photos. Then I sighed, feeling disappointed.

What is wrong with me? I’m at one of the most awesome markets in the world and I feel disappointed? How much of a food snob can I be? It was then I realized what has happened.

I’m becoming a full-fledged California girl and California foodie. At that moment it became even more evident to me just how lucky I am. You really cannot beat California agriculture (big and small).

So here I am at the this conference feeling like the luckiest person in the world both because I have access to amazing food, but also because this food is now my job as a freelance writer, recipe developer and food photographer outside of this blog. Life is good.

As part of attending this conference I made a commitment to blog about it, so I’ll be taking a short break from recipe posts to share some of the amazing food and drink from the weekend. And if you are a blogger, I’ll share any great tips I learn, too.

After my self-reflective trip to the market, the conference got off to a great start. We started with food, of course. Burrito bowls from Chipotle (the pickled onions were a tasty touch) and Red Velvet ice cream from a local sweet shop, Cupcake Royale.

Next came an inspiring keynote from Dorie Greenspan (an honor to hear her speak), then a food tasting of natural products from Amazon.com Grocery, and learning sessions. Then a Taste of Seattle and Gourmet Fair. See, more food.

Not to make you hungry or anything, but here are a few highlights from my day.

Sablefish Ceviche with guajillo chile, lime, onion, cilantro, serrano and black sesame, and Huitlacoche Tamale (you know, that Mexican corn that grows fungus), from Poquitos. Both delicious.

Great sushi from the W hotel.

Baked potato and tofu sushi from Blue C Sushi. Interesting, but so good!

Purple potato gnocchi with pork belly. I had to try this since I’ve played with my own blue potato gnocchi. This version was outstanding!

Sweet Potato Coconut Curry Bisque from Volunteer Park Cafe. One of my favorites!

Asian inspired guacamole with ginger. And my very favorite for the night — smoked scallop from Boka. It was one of the best things I have hand in long time, and I told the chef so. The flavor was amazing. Now I want to experiment with smoking scallops.

Disclosure: I was required to write 3 posts about my experiences at IFBC in order to receive a discounted registration fee. This is email 1 of 3. The weekend will involve many free products and foods from companies and restaurants that I may or may not write about. Thoughts are my own. I am not required to write about these foods or companies and will receive no compensation for doing so.

Spicy Spiked Bacon Guacamole

September 16, 2013

I was well into adulthood before I realized that guacamole wasn’t a neon green paste served in a little plastic cup alongside Mexican fast food in the U.S. Fortunately, when friends were in disbelief of my dislike of guac, they took the opportunity to explain the potential of the real, non-processed version. From that point forward, bite by bite, I started trying more and making my own.

Now, I like it chunky, loaded with avocado, onion, jalapeno and cilantro, and I make it every chance I get. With California avocados, that chance comes around much more often than it used to. So this isn’t just a celebration of guacamole, it’s a celebration of living in a placing that is brimming with amazing avocados.

And since we are celebrating, we should make a toast to the drink that goes best with guacamole – tequila! I lived in Kentucky for 10 years, so when it comes to bourbon, I’m pretty educated. We also travel to the Caribbean so I’ve learned a fair share about rum, too.

But tequila? Tequila I have a lot to learn about.

That’s why I was thrilled when Casa Noble sent me some samples to help celebrate this food holiday. I received Casa Noble’s Reposado Tequila which is aged 364 days in French White Oak Barrels. It has won both Gold and Silver in the San Francisco World Spirit competition as well as other numerous awards. (They also make several other award-winning varieties. You can check out those, and their tequila-making process on the Casa Noble website.)

And did I mention how cool their bottles are? Yes, I get sucked in by creative packaging. Especially if it looks good sitting on top of our bar.

After taking a sip, I knew I had lived a sheltered life in terms of tequila. I couldn’t believe how smooth it was; none of that harsh burn that you get from so many tequilas.

There are great tequila cocktail ideas on the company’s website, but to celebrate this day I decided to use the tequila in my guacamole. If you’ve not done this before, it is time to start spiking those avocados. And I know that traditional guac is made with lemon juice, but we are working with tequila here so I dressed it up with lot of lime and salt!

Spicy Spiked Bacon Guacamole

Serves: 4

Ingredients

3 ounces pastured bacon ends, chopped and cooked crispy
1 small tomato, diced
¼ cup chopped cilantro
2 green onions, sliced
1 clove garlic, minced
2 tbsp chopped pickled jalapeno
3 avocados
Zest of 1 lime
Juice of ½ lime
2 tsp Casa Noble tequila
½ tsp sea salt

Prep

Stir together the bacon, tomato, onion, cilantro, garlic and jalapeno in a medium bowl.

Add the avocado, lime zest, lime juice and tequila. Mash and stir the ingredients together until the avocados reach your desired consistency. (You can also use a mortar and pestle or a food processor.)

Stir in the sea salt and serve.

Disclosure: Casa Noble tequila was sent to me for celebrating National Guacamole Day. I was not required to post about it and I received no compensation for doing so. Thoughts are my own and it is really great tequila!

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Thanks so much for reading!

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