The Pen and The Pear

Prime Rib - Standing in All It's Glory

2011-11-29T16:55:00.001-08:00

Hello everyone! It's been awhile since I've been on this blog as my other blog The Bleu School is keeping me busy. Hope your Thanksgiving was good.....I spent mine in No. California (Shasta)
at my boyfriend's parents house making a delicious turkey dinner. A couple of nights later I wanted to surprise my boyfriend's stepdad so I made this wonderful Prime Rib for his birthday. I thought I would share it with all of you!

The secret to this perfectly cooked meat is the rub used the night before and not opening the oven and following the exact temperatures specified. The meat if followed correctly will be medium-rare....how I think Prime Rib should be consumed.

Ingredients

4-5 lb. Prime Rib
1/4 cup black peppercorns, ground (use a mortar/pestle)
3 tablespoons instant espresso powder
2 tablespoons Kosher Salt
2 tablespoons Garlic Powder
1 cup of beef stock

The night before:

Make sure your prime rib is room temperature. In a small bowl, mix together crushed peppercorns, espresso powder, Kosher salt and garlic powder. Using clean hands, rub mixture all over meat and fat part of roast. Apply a thick coating. Put on dish and cover completely with plastic wrap - Refrigerate.

The day of serving:

Preheat Oven 500 degrees F

Let roast sit at room temperature for 1/2 hour. In a roasting pan, place prime rib on rack and add beef stock to bottom of pan. Place in preheated oven (do not cover). This will be the last time you open the oven during the cooking process. Cook at 500 degrees for 35 minutes. Without opening the oven, reduce temperature to 375 degrees for another 30 minutes. Turn the oven off. After 2 1/2 hours your roast will be done. Remove from oven and cover with aluminum foil for 20 minutes before slicing.

Serving Suggestions: Au jus, creamed horseradish.

Fish Tacos with Tomato Salsa and Cilantro Cream

2011-10-27T17:54:00.000-07:00

There are several reasons why these tacos are supreme......first I use two different kinds of fish - mahi-mahi and cod - marinated in limes, cilantro and spices........second I make a Spanish Rice with fresh red and green peppers.....all topped off with homemade Tomato Salsa and a light Cilantro Cream......of course, sitting on my new favorite grocery buy of the week....warmed or grilled Mission Flaxseed and Blue Corn Blend Tortillas!

Instead of lettuce I used fresh cabbage/carrot mixture and I purposely left off any kind of cheese. I wanted the flavors of the ingredients to speak for themselves.

Although there are several components of this dish, I believe it's worth the time that it takes to make. You can prepare some of the ingredients ahead of time - Tomato Salsa and Cilantro Cream - make the night before and refrigerate.

Tacos - serves 4 - 2 each

Spanish Rice - quick and easy

2 tablespoons canola oil
1 tablespoon butter
1/4 cup finely chopped yellow onions
2 scallions, chopped
1/4 cup diced red and green pepper
2 cups instant white rice
1 3/4 cup water
1/2 cup Mexican tomato sauce
1/4 cup Mexican chopped tomatoes, drained

Saute onions, scallions and peppers in the olive oil/butter combination. Saute until almost tender 6-7 minutes. In a medium saucepan, add water - when water boils add rice, tomato sauce and chopped tomatoes - stir well. Add sauteed ingredients, cover and cook on low for 5 minutes then turn off heat. Leave covered until ready for assembly.

Fresh Tomato Salsa

2 tablespoons canola oil
1/4 cup diced red onion
2 cloves, garlic, chopped
5 plum tomatoes, chopped
1 jalapeno, chopped, remove 1/2 of seeds
3 tablespoons fresh cilantro, finely chopped
1 tablespoon fresh lime juice
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/2 teaspoon cumin
2 dashes hot sauce

In a small saute pan, saute onion and garlic in oil - about 3-4 minutes. Add tomatoes, jalapeno and cilantro. Saute another 5 minutes then add lime juice and seasonings. Remove from heat and puree in blender. Place in small bowl and set aside.

Cilantro Cream

1/2 cup sour cream
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 dash hot sauce
Salt and Pepper to taste

Combine all ingredients in a small bowl and refrigerate.

Fish - combo of Fresh Cod and Fresh Mahi-Mahi

3/4 lb. fresh Mahi-Mahi
3 small pieces of Fresh Cod

Marinade:

1/2 cup canola oil
2 limes, juice only
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon Mexican Oregano
1/4 cup cilantro, finely chopped

In a small glass baking dish place pieces of fish on bottom of dish. Combine all ingredients for the marinade in a small bowl. Whisk thoroughly - pour over fish, cover and refrigerate at least 1 hour.

Fish is best when lightly grilled or pan friend then baked in oven for 15 minutes at 375 degree preheated oven. When fish is done, flake with fork.

Tortillas

I recommend Mission Flaxseed and Blue Corn Blend Tortillas. They can be warmed in a microwave for 20 seconds or grilled for 1-2 minutes on each side. For four people I used all 8 tortillas.

Condiments

Lime Slices
Chopped Cilantro
Fresh Guacamole
Shredded Cabbage/Carrots

Assembly

Start with tortilla - then add 2 tablespoons of rice, fish, cabbage/carrots, cilantro, top with tomato salsa and cilantro cream.

Meat Pie

2011-10-06T15:39:00.000-07:00

Today on my blog, The Dutiful Baker I had a recipe from my baking class I took last night at Chez Cherie Cooking School in La Canada, California. We made a fabulous pastry/pie crust that I feel captures everything I was looking for in a pastry crust - light, luscious and lovely. On that blog I included a sweet recipe - Chocolate, Caramel and Nut Tart.

To those of you who missed that recipe I am including it also on this site as in order to make this hearty meat pie you will need to use a good pastry/pie crust. This recipe is fabulous and is served alongside creme fraiche and chili sauce (recipe also included).

Hope you enjoy!

Tart Shell/Pie Crust:

If you choose to make your own tart, Cherie provided us with her version that is so versatile - savory or sweet tarts can be made from with this recipe.

3 cups pastry or cake flour, only
Pinch salt
10 oz. (2 1/2 sticks) very cold butter, cut into cubes
1/2 cup cold water

In a food processor, place flour and salt in the bowl, fitted with the metal blade and whirl to combine. Drop all of the cold butter cubes into the bowl and pulse until crumbly. Add cold water, one tablespoon at a time, continuing to pulse, until mixture almost comes together into a ball, stop just short of this point. Practice does make perfect! Place a piece of plastic wrap on the counter and place the dough on top - it will be quite crumbly. Use the plastic wrap to gather the dough together and refrigerate for 30 minutes before rolling.

Blind-Baked Tart Shell:

Preheat oven to 375 degrees. Roll out pie dough, and fit into a 8 or 9 inch pie pan or removable tart pan (works best). Cover the pastry with parchment, crinkled and weigh it down with pie weights, raw rice or beans. Place in oven for 12 minutes until light brown. Carefully remove parchment with weights inside, and return pan to the oven for 5-10 minutes, until pastry is dry and golden. If you will be adding a filling that goes back in the oven (such as savory fillings, under bake the pastry a bit - if the filling does not get baked, bake the pastry until it is completely done and beautifully browned. For this recipe, you will need to under bake since the caramel filling will be going back in the oven.

Filling

2 tablespoons butter, divided
1 cup chopped fresh mushrooms (button or Crimini)
1/2 cup chopped onion
1 1/2 lbs. ground meat (beef, or combo of beef, veal, pork or turkey)
2 tablespoons chopped Italian parsley
1 cup grated cheese (Gruyere, Jack, Fontina or cheddar)
1 12-oz jar chili sauce or your version (see recipe below)
Pie dough - see recipe above
Egg wash - 1 egg mixed with 1 tablespoon water

In a large saucepan, melt 1 tablespoon butter and saute the mushrooms until they release and reabsorb their liquid. Remove to large bowl. In same pan, melt remaining tablespoon of butter and saute onion until soft and fragrant - 5 minutes. Add meat and cook until pink color is gone. Tip pan to drain some of the fat off and scoop meat into bowl with the mushrooms. Mix in parsley, grated cheese and about 1/4 of the chili sauce. Let mixture cool to room temperature.

Preheat oven to 400 degrees

Roll out two pie crusts - one slightly larger than the other - about 8" - 9" round. Place the smaller of the crust on a parchment-lined baking sheet and top with cooled meat mixture, mounding it in the center and leaving edge uncovered.

Cover the meat mixture with remaining pie dough and crimp to seal. Cut a few steam vents, brush with egg wash and bake until golden brown. Approx. 40 minutes. Let stand 10 minutes before cutting into pie wedges. Serve with creme fraiche and remaining chili sauce.

Recipe courtesy of Cherie Twohy at Chez Cherie.

Chili Sauce - Adapted from an Emeril Lagasse recipe:

Oil
1/2 cup chopped onion
1 cup vine-ripened tomatoes, peeled, chopped and seeded
1 cup tomato sauce
Salt and Pepper
1/4 cup white vinegar

1/4 cup brown sugar

2 tablespoons vinegar

1/4 teaspoon allspice

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Saute onions in oil in medium saucepan until translucent. Add tomatoes and tomato sauce. Add salt and pepper to taste. Add vinegar, brown sugar and spices and continue to cook until boiling - reduce heat to simmer for 25 minutes. Remove to glass jar. Cool for 10 minutes before refrigerating.

GREAT FOODIE BOOK FINDS! From Photography to Cheesemaking

2011-09-19T14:26:00.000-07:00

Okay - I am no Ansel Adams.....I admit I have never been a great photographer....and some of my pictures prove it on this site...however....I did take some great pictures that are noteworthy....

What can I say....I am a work in progress. Keep striving all the time to be as great as my fellow food bloggers.

One of my goals this month was to learn more about photography....I see all my fellow bloggers pictures and they inspire me to learn more about the art of "food styling." So after doing some research I found a terrific book that can help the beginner as well as the more advanced photographer. It's called Food Photography - From Snapshots to Great Shots by Nicole Young. After reading several reviews - this was the book to have - Nicole has captured everything you need to know....equipment, lighting, styling and props, framing, processing, etc. It's rare that you have such a gifted artist share all of her information and tips. Bravo! Thanks - hopefully in the weeks ahead I will always knock-out great pictures and learn more about photography.

Over the weekend while on our boat, Danny (my boyfriend) and I discussed taking a cheese class so that one day we could possibly turn a hobby into a business. After researching classes I found one in Santa Monica (Los Angeles) at a school called Hipcooks. The class called The Cheese Whiz actually doesn't start until October so I immediately went out to buy a book that can help us get some knowledge of the art of cheesemaking and give us a jumpstart on our future class. This class will be teaching us how to make Riccotta cheese, Goat cheese, Mozzarella, Marscapone and Fromage Fort. While researching at my local book store, I found this one - Artisan Cheesemaking at Home by Mary Karlin. The book starts out for beginners, then goes to intermediate than finally ends into advanced techniques. Love this book - not a lot of pictures but filled with great information. A must!

Note: I found these books at my favorite book store in Pasadena, Ca - Vroman's.

Carrot, Raisin and Coconut Salad!

2011-09-12T17:10:00.000-07:00

Busy weekend....attended Danny's grandson's baseball game in Oxnard...fun until it rained for 20 minutes!

BRAYDEN YORK

...entertained another grandson (Brayden's brother Ethan) taking him to lunch and out for a lovely afternoon of picking out a new game for his Wii....

ETHAN YORK - had to put this picture in...so jealous of his eyelashes....

cooking and planning the upcoming week's menu....

Drippy mayo.....too many raisins....how many times have you had a carrot salad and this is what you have experienced - right? I was meandering in my neighborhood and ran across a carrot raisin salad that I fell in love with..so I tweaked a few ingredients and came up this....love farmer's market carrots, golden raisins and the shredded coconut - adds texture to this otherwise boring salad.

CARROT, RAISIN AND COCONUT SALAD

Ingredients - serves 3-4 as a side salad

2 cups grated carrots
1/3 shredded coconut
1/4 cup finely chopped walnuts
1/4 cup diced, dried cherries
1/3 cup golden raisins
1 tablespoon freshly squeezed lemon juice
1 - 1/2 teaspoons superfine sugar
1/8 cup "O" honey-apple vinegar* or any other fruit-flavored vinegar

In a medium mixing bowl, combine all ingredients. Serve.

*My favorite vinegar today is "O" - Honey-Apple Vinegar. Sold online or in gourmet food stores this flavor captures the sweetness and the tartness of what a good vinegar should be. Other favorites are their Pomegranate, Sherry and Citrus Champagne. Close behind that would be their Cassis. Also worth trying are their olive oils - Blood Orange, Clementine and Jalapeno Lime are my top three in this category.

The Day After Labor Day - A Famous Sandwich, A Famous Street and A Huge Appetite

2011-09-07T11:02:00.000-07:00

Inside Union Station - Los Angeles, California

The weather forecasted 103 degrees - I kept thinking my 20-minute walk to the Metro Station would be well worth it (if I can make it) since there was "something" waiting on the other side. It all started with plans to celebrate my friend Mark's birthday the day after Labor Day. I was to meet him at the Metro Link Station on Lake Avenue in Pasadena, California. We would take the Metro Link Gold Line to Union Station, eat lunch at the famous Philippe's French Dipped Sandwich, go to Olvera Street to visit Mr. Churro and have one of their famous stuffed Churrro's. The plans were to meet at the Metro Link at 12:30 p.m. After several phone calls and text to Mark (who was running late) our day actually started at 1:30 p.m. For those of you who never rode the Metro Link (I being one of them) it turned out to be a fun, interesting experience. Living in Northern California I always rode Bart (easy to get across from the East Bay to the North Bay) - but never had rode the Metro Link in Los Angeles. We arrived in Union Station at 2:00 p.m. - people hustling to make their connections to trains or buses. The beauty of this station is well-maintained with that "old Hollywood" feel to it. We then went on our

5-minute walk to Philippe's French Dipped Sandwiches. The French Dipped Sandwich (which I get double-dipped in Au Jus) is far from your typical french dipped sandwich. With a side of coleslaw the sandiwich contains perfectly sliced meat on a simple French Roll - all you need to get you salivating for another. I like to dip it in the Dijon/horseradish sauce that is placed on the tables. The atmosphere is bustling with tourists and with downtown employees scurrying around to get their sandwich before their lunch break is up.

Casual seating with long tables and stools is perfect for my kind of day as I was dressed in shorts, a sleeveless top and flip-flops.

Inside Philippe's French Dipped Sandwich Restaurant - Los Angeles, CA

Almost embarrassed to say, I woofed my sandwich down before Mark was done and I was already thinking of our next stop - Olvera Street. This famous street was actually named in 1877 after the first Los Angeles County judge - Austin Olvera. He occupied the oldest living home in Los Angeles which is across from the Plaza. The area was revitalized in 1926 and is also known as "El Pueblo" as it is filled with Mexican restaurants, souvenir shops and famous to Cinco de Mayo celebrations. When I was a child my parents took me and our visiting relatives here many times.

Olvera Street - Los Angeles, CA

Inside one of the buildings on Olvera Street is a place called Mr. Churro's. Los Angeles Magazine has named it a "hot spot" for the famous-stuffed Churro's.

I was anxiously awaiting this special treat and was watching them make the churro's.

My biggest decision of the day so far was what I wanted my churro stuffed with - custard, carmel, strawberry or chocolate. Mark and I decided to share so he picked strawberry and I chose custard - 2 churro's for the price of 1.

Mr. Churro's - filling the inside of a Churro

Mark's strawberry churro tasted like strawberry jelly - not as much fruit as I would prefer but still very tasty - whereas mine was filled with a yummy custard - smooth - fried perfectly the churro was crispy on the outside and soft on the inside then you add the smooth custard. Wow!

My friend Mark - "diving into the Churro's" at Mr. Churro's

After a 10-minute walk around the Plaza and shops at Olvera Street we decided it was time to go back to Union Station for our ride back. When we got on the Metro Link I noticed I was feeling a bit warmer than when I was outside. The train's air conditioning broke so my 20-minute ride back to Pasadena became a "sweltering intoxication" of both an upset stomach and a feeling of being in a "sauna". Luckily I made it home - barely - and decided that for dinner it was going to be a "light and healthy dinner." After a quick shower, I ran to the market and picked up the following:

Living Lettuce (leaves)
1 white organic nectarine, sliced with skin on
2 peaches, sliced with skin on
4 oz. Laurel Chenel Chevre' (goat cheese), sliced
Slivered almonds
2 tablespoons Apple Cider Vinegar
4 tablespoons Walnut Champagne Vinegar
1 tablespoon honey
About 1/4 cup Olive Oil
Salt and Pepper to taste

This simple salad is so delicious. Place two lettuce leaves on each plate. In a medium mixing bowl combine rest of lettuce leaves (I tear into medium-sized pieces), fruit slices and almonds. Slightly toss. In a small bowl add vinegars and honey and drizzle olive oil while whisking constantly. Salt and Pepper to taste. Slowly pour dressing around sides of bowl that contains the fruit and lettuce. Gently toss. Place sliced goat cheese on top. Serves 2-3.

PEACH AND NECTARINE SUMMER SALAD

I prefer Sparrow Lane Vinegars - great flavors and very versatile!

Discovering New Flavors in Puerto Rico - Part II

2011-09-05T13:01:00.000-07:00

In continuing with my recent travels to Puerto Rico, I wanted to mention two foods that I ate excessively - plantains and cassava. Cassava is a tubular, dark brown, root vegetable that can be prepared different ways. The taste is similar to that of a potato and very rich in calcium and vitamin C. If you soft boil it, it has a delicate flavor and can be used in purees, dumplings, soups, stews and gravies. One night Danny and I went to Platos, a restaurant and bar in the Isla Verde area of San Juan. I ordered
Filete de Salmón al horno - a oven roasted salmon fillet with boiled and mashed cassava.

The day we took a trip to Old San Juan, we stopped in at a restaurant called Raices where we had an appetizer called Typical Festival - which included cod fish fritters, root vegetable stuffed with meat, fried plantains, crab meat turnovers and mashed cassava. The cassava was fried in one of the appetizers and used mashed in another.

Raices Restaurant - Old San Juan, Puerto Rico

Eating Plantains is either a love or hate relationship - I have found anyway - a soft, sweet banana the structure of the plantain though is much different than a regular banana. They are not only firmer but lower in sugar content. They are a good source of dietary fiber and potassium. With bananas they are almost eaten raw whereas plantains are cooked or processed - and used ripe, unripe or overripe. Mofongo is a popular dish in Puerto Rico served in many restaurants. A fried green plantain dish usually stuffed with meat, seafood, chicken or pork. A sauce (garlic or tomato based) is poured over the top or cooked with the meat. When Danny and I went to Raices in Old San Juan we decided to have the Chicken Stuffed Mofongo with Garlic Sauce.

Mofongo is usually served in a bowl or wood cup - the fried and mashed plaintains are placed first in the inside of the bowl and molded around the cup then the meat and sauce is placed on top of the plantains. I found it easier to eat when I took it out of the bowl and placed on a plate.

I think Plantains are better in Puerto Rico than I have tried in any other restaurant in L.A. The flavor profile is different - so I sort of liked them - but I found I got tired of them fairly quickly. I am not fond of them fried as "chips" but I rather liked them better when they were mashed as in a Mofongo.

Check out my other blog and Part I of my travels to Puerto Rico - The Dutiful Baker.

A street in Old San Juan, Puerto Rico

C'est Si Bon! - Part II - Farmer's Market Fare at Local Cooking Class

2011-08-31T13:46:00.000-07:00

CHERIE OF CHEZ CHERIE COOKING SCHOOL

As the summer season ends, what better way to celebrate by taking a cooking class to get the last taste, touch, smell, of Farmer's Market Fare. Chez Cherie offered a lovely cooking class that brought closure to a season full of everything at it's best. Some of the tips I learned from this culinarian are:

Freshly ground black pepper tastes great on any red fruit.
Nut Oils - always buy the smallest size/quantity, taste every time before use. Oils can go rancid easily. Great for roasting.
Red Onions - core out middle of a whole onion and then bake stuffed with grains and vegetables.
If you are going to buy organic, buy organic berries. Berries are truly organic. Other fruits and vegetables can sometimes receive lasting effects of pesticides when farmers are spraying from nearby farms.
Miso - Japanese seasoning product - produced by fermenting rice, soybean or barley actually comes in several ways depending on taste, background (origin in country), grain type and color. Red (soybeans)- aged for about 1 year - salty, White (barley), peculiar smell, Yellow (rice).
When baking and using parchment paper on cookie sheets, etc. Use sticky batter on corners to hold parchment paper in place.

The rest of the evening's menu consisted of the following:

MOROCCAN CARROT SALAD, ROASTED BEETS WITH WALNUTS AND BLUE CHEESE, STUFFED SQUASH

Moroccan Carrot Salad

1 lb. carrots, scrubbed and gently scraped

6 dates, pitted and sliced

1/2 cup almonds, sliced

2 teaspoons Trader Joe's Pomegranate Molasses (my suggestion: you can substitute 25-year aged balsamic vinegar mixed with 1 teaspoon cherry juice - but then eliminate red wine vinegar)

2 teaspoons mustard

Pinch of ground cinnamon

Pinch of ground cumin

1 tablespoon red wine vinegar

3 tablespoons olive oil (my suggestion - substitute Blood Orange Oil)

Salt and Pepper

Chopped Parsley, Garnish

Cut the carrots into 1/2 inch round (tonight Cherie cut on a diagonal). In a bowl, toss with sliced dates and almonds. In a small bowl whisk together the pomegranate molasses, mustard, cinnamon, cumin and vinegar. Drizzle in oil, whisking constantly. Adjust seasonings to taste with salt and pepper. Toss with carrot mixture. Garnish with chopped parsley. In school Cherie grilled the carrots before assembling the salad. First clean the carrots and lightly rub them with olive oil. Grill for a few minutes on a hot grill or grill pan. You aren't trying to cook them - only getting the grill marks and a little smoky flavor on the carrots.

Roasted Beets with Walnuts and Blue Cheese

1 1/2 lbs. yellow and red beets, scrubbed and halved (quartered if large)

2 tablespoons walnut or olive oil (my suggestion: Blood Orange Oil also works great in this recipe)

1/2 cup walnuts, (or use candied walnuts)

1/4 cup crumbled blue cheese

2 tablespoons chopped mint

Salt/Pepper

Preheat oven to 400 degrees. Toss the halved or quartered beets with the oil and arrange in a single layer on a baking sheet. Season with salt and pepper. Roast until tender - 25 minutes. Use a toothpick or wooden skewer to test for doneness. If using plain walnuts scatter them over the beets in the final 5 minutes of roasting. If beets have coarse skin, cool slightly, then rub or scrape off skin. If beets are small, leave skin on. If using candied walnuts toss with beets. Arrange on a serving platter and garnish with cheese and mint.

Stuffed Squash

I mentioned this recipe idea briefly at the bottom of my blog - C'est Si Bon - Part I. Here's the actual recipe.

3 round summer squash

3 cups room temperature Trader Joe's Harvest Grains Blend

1/2 red onion, finely chopped

2 cloves garlic minced or Trader Joe's Frozen Garlic

3 tablespoons olive oil

1/2 grated Parmesan cheese

Salt and Pepper

Preheat oven to 400 degrees. Cut the squash in half and cut them from stem end to blossom end. If you are using zucchini - cut them the long way. Scoop out middle of the squash - a grapefruit spoon is ideal for this. Discard the scooped out squash if it is seedy - otherwise reserve the "meaty" portion. Rub insides of squash cups with olive oil and season with salt and pepper. Place on baking sheet and roast for 15 minutes. To prepare stuffing - heat 2 tablespoons olive oil in a medium saucepan - saute the chopped onion until it begins to soften - about 3-4 minutes. Add garlic and saute until fragrant 1-2 minutes. If you have some "meaty" bits of squash left then add and saute until tender - 3 minutes. Toss the vegetable mixture with the grains - add parmesan cheese and toss again. Adjust seasoning with salt and pepper to taste. Remove squash from oven and carefully fill cups with the grain mixture and return to the oven until squash is tender and grains are warmed through - 15 minutes. Serve.

Chez Cherie Cooking School

Chez Cherie
1401 Foothill Blvd.
La Canada, Calif. 91011
Phone: 818-952-7217 begin_of_the_skype_highlighting 818-952-7217

Please feel free to contact them at cherie@chezcherie.com.

To order Cherie's cookbooks - you can order them on Amazon or visit her website at Chez Cherie to find out more about her books.

C'est Si Bon! - Part I - Local Cooking Class in La Canada, California Stirs Up My Imagination While Offering Tips and Techniques

2011-08-31T11:46:00.000-07:00

It's rare that I blog about a cooking class and share the recipes with my fellow bloggers - the class really has to "cut the mustard". Twenty minutes into the class time I was feverishly taking pictures and writing notes so that I could bring the "411" back to you. As I shuffled in the door I immediately became enamoured with the school and the instructor. A lovely lady, Cherie Mercer Twohy of Chez Cherie (a Certified Culinary Professional - only one of 300 culinarians worldwide to receive this title) is bubbly, warm and filled with a library of knowledge that would astound you. She's a cookbook author of,The I Love Trader Joe's Cookbook, and The I Love Trader Joe's Party Cookbook, Surprisingly the book is not sold in Trader Joe's nor does she receive endorsements from the company. She is working on her third book of the same name which will come out in November. The products she uses from them probably consist of half her shopping list. She has worked with Saveur Magazine, was a culinary expert on CBS News, and HGTV.

CHERIE OF CHEZ CHERIE

The class I attended was Farmer's Market Fare - light, somewhat low-calorie and healthy with whispers of vegetarian and organic finds which are in all of the prepared dishes.

PADRON PEPPERS WITH MISO AIOLI, WATERMELON RADISH BUTTER ON BREAD, GRILLED FLATBREAD PIZZA

Padron Peppers with Miso Aioli

1 lb. of Padron Peppers, rinsed and dried (these peppers are from Spain - some are hot and some are not - if you can find them you will love them - if you are unable to find them use shishito peppers (small, sweet peppers from Japan - found in Asian or Korean markets, farmer's markets)

1 cup olive oil
Coarse Salt

In a medium saute pan, heat the olive oil over medium-high heat. Carefully add about 1/4 of the peppers and saute until the skin blisters, 2-3 minutes. Remove to paper towels and repeat with additional peppers, until all peppers have been fried. Sprinkle with coarse salt and serve with Miso Aioli for dipping.

Miso Aioli

CHERIE ONLY RECOMMENDS FROZEN GARLIC FOUND AT TRADER JOE'S

1/2 cup mayonnaise (Cherie recommends Best Foods)
1-2 tablespoons Red Miso
2 cloves of garlic, minced or 2 pats of Trader Joe's Frozen Garlic
Squeeze of lemon juice

Stir together all of the aioli ingredients, adding miso to taste. Set Aside.

Watermelon Radish Butter on Bread

Fresh Herbs
Unsalted Butter, 1 stick
Coarse Salt (Maldon, suggested)
Freshly squeezed lemon juice
1 Watermelon Radish, root removed, sliced
Bread - Trader Joe's Bavarian Rye or Sprouted 7-Grain, suggested

Popular in France, radish butter is becoming the rave in the States. The Watermelon Radish is particularly so beautiful - it peaks in the fall but is normally found all year round (check farmer's market or Whole Foods). About the size of a baseball, it has a long, thin root at the bottom. It's mild, sweet flavor contains vitamin C and folate and is low in calories and sodium. I like to serve it two ways:

Recipe 1 - (The radish is served raw and sliced) Using room temperature unsalted butter mix with 1 tablespoon of finely chopped Italian parsley, dash of fresh lemon juice, 1 teaspoon finely chopped fresh dill. Spread on bread and sprinkle with a good coarse salt. Add sliced raw radishes on top of buttered bread.

Recipe 2 - (The radish is cooked then processed into a butter-paste). Place sliced radishes in a saute pan with some water (about 1 cup) and 1 tablespoon unsalted butter. Cook until glazed and water is dissipated. In a food processor combine radish slices, 1 stick room temperature unsalted butter, 1 teaspoon coarse salt, dash of lemon juice and 1 tablespoon of fresh thyme leaves. Spread on bread and serve. You can still add radish slices on top if you prefer.

Grilled Flatbread Pizza

Trader Joe's Flatbread Pizza Dough - follow directions on package

Trader Joe's Pesto Sauce

Trader Joe's Pearls of Fresh Mozzarella

Farmer's Market - Fresh Squash, sliced

Prepare pizza dough. Always roll out dough, warm, not cold - dough will be more pliable. Transfer pizza to grill - cook 3-4 minutes then turn over. Cook another 1-2 minutes. Spread pesto sauce on top, then slices of squash and pearls of mozzarella. Close grill cover then cook another 1-2 minutes. Remove and serve.

Tip from Cherie of Chez Cherie

Round Squash - these lovely vegetables are best when the middle is cored out and stuffed with Trader Joe's Harvest Grains. Add sauteed peppers, shallots, other squashes (diced butternut squash) to prepared grain mixture. Bake in a 350 degree oven for 20 minutes.

Potato Cake Breakfast Sandwich - 2 Ways - Turn a Not-So-Ordinary Breakfast Into Something to Wake Up To

2011-08-17T14:31:00.000-07:00

Potato Cake #1 - Chicken Apple Sausage, Poached Egg, Feta Cheese and Smoky Sour Cream Sauce

Potato Cake #2 - Fried Prosciutto, Poached Egg and Pecorino Romano Cheese

Crispy, red potatoes lightly fried to create the "sandwich" feel......and simple but great ingredients to fulfill even your gloomy mornings....

Makes 4 sandwiches.

Potato Cake:

10 small (petite) red potatoes, roughly peeled and coarsly grated. (I like to leave a little skin)
Salt
Canola Oil

On a cutting board peel and grate potatoes. Mound potatoes in a pile. In a frying pan heat Canola Oil to about 1- 1/2 inch in pan. Make sure oil is hot - medium heat works best. With a spoon, form a ball of potato and gently drop into pan. Immediately flatten with a spatula. Sprinkle salt on each cake. Cook to a light golden brown on both sides then remove to cool on paper towels. Salt again.

Sausage/Prosciutto:
2 chicken apple sausage links (will make four sandwiches)
2 slices of prosciutto (also will make four sandwiches)

For your sausage, cut in half, then cut lengthwise. I cut the prosciutto to about the size of the potato cake. Fry sausage for about 5-6 minutes and prosciutto 2-3 minutes. Remove to paper towels for cooling.

Sour Cream Sauce:
8 oz. - sour cream
1 - 1/2 teaspoons sea salt
1/2 teaspoon white pepper
1 tablespoon Dijon mustard
2 teaspoons smoked paprika
1 - 2 tablespoons vegetable broth

In a small bowl combine ingredients. Mix thoroughly - sour cream consistency can be thick or runny. If you want to make your sauce thinner, add 1 teaspoon of vegetable broth at a time to get right consistency.

Feta Cheese/Pecorino Romano Cheese:
1 tablespoon cheese for each sandwich

You can use any feta cheese - sun-dried tomato basil works well or you can use plain. Grate the Pecorino Romano cheese.

Eggs:
4 eggs

I like to lightly poach my eggs in a small saucepan. I boil the water (tablespoon of oil and salt)
then I turn down to a very slow simmer for about 5 minutes. Each egg I crack in a glass pyrex cup then gently place in water. Cook for 5-7 minutes - remove with slotted spoon.

Potato Cake #2 - Fried Prosciutto, Poached Egg, Pecorino Romano Cheese

Potato Cake #1 - Chicken-Apple Sausage, Poached Egg, Feta Cheese and Smoky Sour Cream Sauce

Warm Spinach, Tomato and Couscous Salad with Cilantro Lime Dressing

2011-08-10T13:06:00.000-07:00

A healthy alternative to a green salad - couscous with fresh wilted spinach and tomatoes and a dazzling cilantro lime dressing - made with fresh lime juice, cilantro paste and honey for sweetness!

Among the grain-based products couscous is considered the healthiest loaded with niacin, vitamin B6, folate and riboflavin along with thiamine and pantothenic acid. Couscous has a 1 percent fat-to-calorie ratio. When you compare that to white rice (3%), pasta (5%) and rice pilaf (11%) it is no wonder why couscous is used more frequently in calorie-saving meals.

In this recipe I used Pearl Couscous - larger pasta pearls than the traditional couscous. Adding lime juice, olive oil, garlic powder and dried parsley while cooking, the flavor of the couscous is enhanced. Immediately after cooking I add my fresh spinach which wilts nicely and forms a perfect union into the couscous. Then I add my fresh grape tomatoes and my cilantro lime dressing.

Cilantro - Lime Dressing

1/4 c. olive oil

1/4 c. balsamic vinegar

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1- 1/2 tablespoons cilantro paste

1- 1/4 teaspoons honey

1 tablespoon freshly squeezed lime juice

Combine all ingredients in small bowl. Whisk thoroughly. Set aside.

Warm Spinach, Tomato and Couscous Salad

1 package couscous (yield 2 cups)

1 tablespoon olive oil

1 teaspoon garlic powder

1 tablespoon freshly squeezed lime juice

1 teaspoon dried parsley, crushed

1/2 cup fresh spinach leaves, cut in thin strips

1/3 cup grape tomatoes, sliced

Prepare couscous according to package directions and add the following ingredients while cooking: olive oil, garlic powder, lime juice and dried parsley.

Once couscous is cooked, add fresh spinach strips.

Gently stir spinach leaves into couscous. Cover and let sit for about 5 minutes.

Combine sliced tomatoes in with mixture and stir once again.

Pour Cilantro Lime Dressing over couscous mixture and stir gently just to combine. Serve warm. Serves 4.

Roasted Tomato, Zucchini and Mushroom Frittata with Truffle Cheese

2011-08-06T19:16:00.000-07:00

Sometimes I like to switch it up. Make something not so unusual and switch up one ingredient to make the dish more creative, more flavorful more unforgettable! Although I also use Pecorino Romano Cheese it's the truffle cheese I purchased one day while shopping at Trader Joe's that is the "switch" in this recipe that takes ordinary cheese and sweeps it out the door to make room for this silky, buttery cheese.

Some of the essential ingredients used in this recipe - including "truffle cheese"

Fresh tomatoes and zucchini roasted in the oven brings so much flavor to this Frittata! Cooked on the stove then baked in the oven then placed under the broiler. I used my favorite Frittata pan - a All-Clad non-stick 10" saute pan perfect for stove, oven, even broiler.

1 zucchini, (1" slices)
1/2 carton cherry or grape tomatoes, sliced in half
1 cup fresh mushrooms, sliced
4 eggs, beaten
3 tablespoons cream
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried Basil
1/2 teaspoon dried Oregano
1 teaspoon fresh thyme leaves
Olive Oil
1/4 cup shredded Truffle Cheese
1/3 cup Pecorino Romano Cheese

On a cookie sheet drizzled with olive oil place tomatoes and zucchini. Sprinkle with herbs (basil, oregano and thyme). Preheat a 400 degree oven. Place sheet on top rack and cook for about 20 minutes. Stir often.

In the above-mentioned pan drizzle 1 tablespoon olive oil and saute mushrooms for about 6-8 minutes on medium heat.

Place roasted zucchini and tomatoes on top of mushrooms and even out mixture. Turn on simmer.

Meanwhile beat eggs, cream, salt and pepper. Pour on top of vegetable mixture and cook on stove for another 7-8 minutes until eggs are almost set. With a coated spatula pull egg mixture away from pan to let uncooked egg cook among the sides, tilt pan if necessary.

Sprinkle truffle cheese on top and place in 400 degree oven for 10 minutes until set.

Sprinkle Pecorino Romano Cheese on top and then place under broiler for 3 minutes. Serve - cut into pie wedges. Serves 5-6.

Stuffed French Toast with Blueberry-Apple Compote

2011-08-06T18:00:00.000-07:00

Many years ago when I had my parents over for dinner one night I made a delicious Blueberry-Apple Pie and my father commented, "I've tasted a bit of heaven - this is by far the best thing you ever made." As the years have gone by my father's comments have stuck with me - he made me want to be a better cook and needless to say I made many blueberry-apple pies from that day on.

My friend Becky is coming over for breakfast. For some reason thoughts of my father came down from "heaven" and inspired me to make this dish great for breakfast or brunch

Shopping List

Blueberry-Apple Compote

1 1/2 cups water
1/2 c to 3/4 c sugar
1 teaspoon lemon juice
1 teaspoon Apple Pie Spice
1/2 teaspoon Cinnamon
1 Gala apple, 1 Golden delicious apple and 1 Pippin Apple, peeled and chopped
1 carton fresh blueberries

In a small saucepan, heat water, sugar and lemon juice on low heat. Stir to dissolve sugar. Add spices and chopped apples and simmer for 20-25 minutes.

The last 5 minutes add the blueberries. Turn to simmer - stir gently. The blueberry juice will overtake the apples and will turn them a deep purple as vibrant as the color of a beet. This only makes the dish rich and beautiful in color.

Stuffed French Toast

6 slices French bread, 3" wide
1 - 8 oz. package cream cheese
1/4 cup sugar
2 tablespoons sour cream
1/2 teaspoon fresh lemon juice
3 eggs, beaten
1/4 c cream
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Powdered Sugar
Maple or Blueberry Syrup

Slice bread and using a small paring knife make a 3" slit into each bread slice.

In a small mixer blend cream cheese, sugar, sour cream and lemon juice. Using a small spoon fill bread pockets with filling.. Beat eggs in a small bowl and add cream, vanilla and cinnamon. Dip each bread slice in egg mixture - let bread slice drip off any excess egg mixture. In a grill pan that has been sprayed with cooking spray, heat on medium heat. Add bread slices and turn when golden brown on each side.

Place French toast on plate and with a slotted spoon place blueberry-apple compote on top. Dust with powdered sugar - serve with warm syrup. Delicious with Blueberry Syrup or Maple.

My friend Becky enjoying my Stuffed French Toast with Blueberry-Apple Compote

Greek Meatball Soup - Fresh and Light Even on a Hot Summer Day!

2011-08-03T13:30:00.000-07:00

Greek Meatball Soup with Orzo Pasta

Inspired by the traditional Mexican Albondigas Soup, I decided to use the same concept but make this soup using Greek flavors - thyme, basil, mint, lemon. Using Orzo pasta or Wild Rice as the base of the soup combined with fresh mint and lemon in the savory chicken broth my soup will transform you to the Greek Islands. The meatballs were inspired by a Greek dish called Keftehes - fried meatballs with oregano and mint. My meatballs are made from Ground Sirloin and Ground Lamb and contain no eggs - instead I used Greek Nonfat Yogurt. This is why this is the perfect summertime soup - light and airy not heavy or dense. The broth of the soup was inspired by another Greek dish called - Kotosoupa - a lemon based chicken soup. In my broth I added lemon, chicken broth, herbs, and fresh carrots and fresh green beans.

Mykonos - Greece

Greece is on my "bucket list" to visit one day - but until that time I will try and explore all of the flavors and learn more about this beautiful and exciting country.

SHOPPING ITEMS

My favorite find and hopefully you will have no trouble finding this as well is a No-Salt Seasoning I bought at Costco. It's great in soups, stews and can be used in almost anything. It's flavorful and can transform any dish.

Greek Meatball Soup

BROTH

Olive Oil

1/4 cup diced yellow onion

2 cloves garlic, minced

2 cans (14 oz) plus 1/2 cup chicken broth

1 teaspoon garlic powder

1/2 teaspoon grated lemon zest

3 slices of fresh lemon

1/2 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1 teaspoon No-Salt Seasoning (see picture)

Freshly Ground Black Pepper

2 fresh carrots, sliced thin

1/2 lb. fresh green beans, about 1/2 inch to 1" long, cut on diagonal

Saute the onions in a frying pan with 1 tablespoon olive oil. Cook 6-8 minutes and add garlic - cook another minute.

Meanwhile in a medium soup/stockpot add chicken broth, garlic powder, lemon zest, sliced lemons, basil, thyme and oregano, no-salt seasoning and ground pepper. Add onion mixture. Simmer on low (covered) for 20-25 minutes.

Add carrots and green beans and simmer another 10-12 minutes. Turn off heat and keep covered.

MEATBALLS

1 lb. Ground Sirloin

1/4 lb. Ground Lamb

1/4 c fresh bread crumbs

2 tablespoons Greek Nonfat Yogurt

1 teaspoon lemon juice

1/2 teaspoon each of basil, thyme

1 teaspoon No-Salt Seasoning

1 tablespoon fresh mint leaves, chopped

Freshly Ground Black Pepper

2 tablespoons good Marinara Sauce

Juice from 1 lemon

RICE

Use Orzo pasta (rice pilaf) or Wild Rice. Prepare according to package directions.

In a mixing bowl, add ground sirloin, lamb, bread crumbs, yogurt, lemon juice basil, thyme, no-salt seasoning, fresh mint leaves, and ground black pepper.

Thoroughly mix with hands and add marinara sauce.

Using a small ice cream scooper (sprayed with cooking spray) carefully place meatball mixture in frying pan that has been heated with 2 tablespoons olive oil (to prevent sticking -- there is very little fat in ground sirloin).

Saute meatballs in frying pan until brown on all sides - do not turn often - meatballs will be light - they will fall apart if you handle them too much before cooking - always cook on low heat. Cook approx 10-12 minutes. Drain thoroughly on paper towels. Sprinkle with lemon juice.

ASSEMBLY

In a bowl or large soup dish - mound rice. Place 3-4 meatballs and carefully ladle broth around the rice mixture. Serves 4. Served with a salad and bread this make a delicious summer meal!

Greek Meatball Soup with Wild Rice

The Salad that Spells S U M M E R !

2011-08-02T10:19:00.000-07:00

I know what you are thinking.....another salad......it's the heart of the salad that makes this salad stand away from the crowd.....it's the cranberries, almonds, cashews, dried cranberries, nectarines, red onions, scallions, avocado, red grapes.....all the flavors and textures are there.....tree-ripened "organic" fruit and vegetables with the crunch of my favorite nuts make this a hearty and healthy salad.

Of course, let's not forget the dressing - golden balsamic vinegar, lime juice, oil and honey! A fresh and vibrant dressing that certainly spells - S U M M E R - sweetness and a little tartness!

Before beginning this salad I couldn't resist making my favorite summer cocktail - refreshing, light and thirst quenching on a hot summer day in Pasadena, California!

SUMMER SUNSET COCKTAIL

2 jiggers Vodka

1/4 cup Lemonade (Simply Lemonade is simply the best lemonade I have tasted)

1/3 cup Strawberry Lemonade (Trader Joe's preferred)

1 tablespoon freshly squeezed lime juice

Mix vodka, lemonade, strawberry lemonade and lime juice in a cocktail shaker. Shake well. Pour over a cocktail glass filled with ice. You can rim the glasses dipped in lime juice then superfine sugar. Add a lime twist for garnish. Serves 1.

THE SUMMER SALAD

Serves 4

4 cups of bite-sized pieces of Hearts of Romaine lettuce

1 nectarine, chopped (seed removed, skin left on)

20 (approx) red grapes, halved

1 large avocado, chopped

2 scallions, chopped

1/3 cup finely diced red onion

1/4 cup fruit and nuts (mixed) dried cranberries, almonds and cashews, rough chop

Thoroughly wash and dry hearts of Romaine lettuce. Chop and then chill in bowl while cutting up fruit and vegetables. After all of the ingredients have been cut up, add to the chilled bowl of lettuce and chill again - about 1 hour.

Dressing:

1/4 cup canola oil

1/3 cup Golden Balsamic Vinegar

1 tablespoon clover honey

1 small lime, juice only

Salt and Pepper to taste

In a small bowl whisk in all ingredients. Pour around edges of bowl and lightly toss with tongs. Serve with a chilled salad fork.

Annual Day Trip to Laguna Beach Brings Back Favorite Sites and an All-Time Favorite Camp-Fire Dessert

2011-07-27T13:18:00.000-07:00

Last year I visited Laguna Beach and explained how I spent my summer vacations growing up in this town. So my friend Becky and I visit this beautiful beach city every year to visit our favorite spots and sometimes discover new ones.

This year we decided to go house-hunting (looking) for any unqiue homes on the hills above Laguna Beach. We wanted to check out the houses that had those amazing views of the mountains and the ocean.

This house in particular was my favorite - small, modern but had amazing views - to the left, the mountains and spectacular views of the ocean below.

Of course, being in Laguna we had to eat at our favorite restaurant Sapphire Laguna . This amazing restaurant served us Kobe Burgers last year and this year was no exception. Caesar Salad, Rib-Eye Steak with a green peppercorn sauce, truffle fries and Asparagus. Their meat is organic and every bite you take keeps you coming back for more.

For dessert we decided to have "S'Mores" thinking it would be so heavy and rich but the waiter assured us it was actually light, airy and tastefully delicious. We were pleasantly surprised that we could have eaten more - graham cracker sponge cake - hazelnut chocolate - vanilla marshmallow creme - brushed graham cracker crumbs, caramel and chocolate on the side.

Last year I made S'Mores and added strawberries (not very inventive) so I decided to tackle an updated version. The problem is I didn't have a lot in my pantry so I decided to make an easy alternative-store bought version with some slight changes. The cheesecake (although boxed) is light and fluffy because I added chocolate and marshmallow creme to the batter before chilling. An easy dessert when you have no time - I made in 30 minutes! Make ahead of time as this dessert needs to be chilled for at least 3 hours.

S'MORES CHEESECAKE BITES

Pantry Items:

I made these bites in decorative tarts paper cups and placed on a baking tray to refrigerate. You can however use a mini-muffin pan - sprayed with cooking spray - then when chilled - remove carefully and serve.

Directions:

1. Follow the Jello No-Bake Cheesecake instructions. Prepare graham cracker crust per box instructions and gently press into your paper cups, reserving 1/3 cup for the top. This recipe should make between 16-20 mini cheesecake bites.

2. For the filling follow directions by adding the milk to the mixture and beat on medium speed in an electric mixer for about 1 minute until thick. Then add the following:

2 oz. melted Nestle's Milk Chocolate Chunks

1 oz. melted Swiss Dark Chocolate

1 tablespoon strong cold coffee

Continue to beat for about 30 seconds until chocolate is incorporated into cheesecake mixture. Then add the following:

1/4 cup Kraft Marshmallow Creme

Beat for another minute - mixtures should be well blended. Pour into cups - sprinkle with reserved graham cracker crumbs and top each cup with 1 Kraft Jet Puffed Mallow Bites (chocolate covered mini marshmallow - my new found favorite snack item!). Refrigerate at least 3 hours. Serve.

Inspiration Comes from a Book - a Love Story about Love and Food

2011-07-19T19:10:00.000-07:00

This book came to me right when I needed it - a time in my life when I found love and I re-discovered my love for food. It brought me back to my "center" where I believe sometimes I over think the love and the food thing.

Elizabeth Bard showed me that in Paris you cook whatever you have left in your refrigerator - if you have seen a Parisian kitchen you know what I mean - no room in the tiny refrigerator for too many things - so you eat whatever is there and then you go shopping for the next meal. Shopping becomes an everyday errand - or should I say an "exploration of what the food can bring to our lives - joy, happiness and pleasure!"

So on this particular night I am alone and as I comb the refrigerator I find a carrot, red and white onion, garlic, green and red pepper, chicken broth, prosciutto, fresh herbs (thyme, parsley and basil) and Farfalle pasta. Before I cook the vegetables I bring a pan of rapidly bowling water with oil and salt and add my Farfalle.

I cook the pasta for 10 minutes until al dente. I then gently saute the onions and garlic in olive oil and season them with salt and pepper. I then add the carrot and peppers. I slowly add chicken broth - about 3 tablespoons at a time, when it evaporates I then add a little more - about 1/4 cup total. I decided to broil the prosciutto for about 3-4 minutes until it becomes extra crispy. I crumble it in the vegetable mixture. Add the fresh herbs and gently toss. After draining the pasta, I slowly mix it into the vegetable mixture - gently stir and serve on a plate. Drizzle olive oil and some lemon juice on top with cracked pepper.

My favorite spot is my patio outside my apartment - it's peaceful and very serene and surrounded by plants - in the day the sunlight peers through and in the evening the air is cool
and peaceful!

This meal is so elegant - yet refined in it's simplicity and texture - thank you Elizabeth for opening up my eyes to learning to love again - in relationships and food! For more information, please visit her website at http://www.elizabethbard.com/.

Set Sail! Day 2 - Recipes on our Weekend Getaway

2011-07-17T19:48:00.000-07:00

After a 2-hour sailing lesson with high winds (20 knots) on the high seas, Danny and I returned to our boat "Pelican" in the San Pedro Marina in California knowing that delicious meals awaited us.

"Pelican" - San Pedro Marina, California

Friday night dinner was "Stuffed Pork Chops with Feta Cheese and Prosciutto" - sides included roasted red potatoes with lemon, parsley, basil and butter and kale and spinach saute (recipe posted earlier this month). Serves 2.

The key to cooking for the boat is easy meals that you can prepare ahead of time to avoid all the cutting, chopping, etc. needed in a regular sized kitchen. Food can taste just as good with very few ingredients.

2 thick-cut pork chops
2 slices prosciutto
4 tablespoons crumbled feta cheese (store bought - I used tomato/basil)
Olive Oil
Sea Salt, Lemon Pepper

Slice each pork chop horizontally, split in half to the bone. Fold a slice of prosciutto in half and place inside each pork chop. Add 2 tablespoons of feta cheese on top of prosciutto for each chop. Secure with toothpicks. Brush olive oil on each side, sprinkle with sea salt and lemon pepper. On a hot grill - medium high heat - grill on each side for about 5-7 minutes. I put them in a sealed plastic container for easy transporting - once on boat I was ready to pull them out of our icebox and grill them.

Lunch on Saturday before our sailing lesson was "Rosemary Chicken Salad Sandwiches" - using Rotisserie chicken, mayonnaise and fresh rosemary - grilled to perfection on the grill on french rolls. Serves 2.

1 rotisserie chicken, breast meat only, cut in small 1/2 inch cubes
1/4 cup mayonnaise
Salt, Pepper
1 tablespoon finely chopped fresh rosemary
1 stalk of celery, finely chopped
2 French rolls

In a bowl combine all of the above. Refrigerate. Grill French rolls and place a mound of chicken salad on inside of roll.

For Saturday nights dinner I served "Steak Kebabs with Vegetables" and "Shrimp Kebabs with Fruit". I used New York Strip boneless steaks and Colossal Tiger Shrimp.

Steak Kebabs

1 New York strip steak, boneless, cut into 2 inch cubes

Whole Button Mushrooms
Red Onion, quartered
Green Pepper, quartered

Place on skewers and place in plastic container. Drizzle with Marinade (recipe below) - refrigerate overnight before grilling.

1/4 cup olive oil
3 tablespoons red wine vinegar
1/2 lemon, juice only
1 tsp Steakhouse Grinder Seasoning (McCormick - found in your local grocery store)
Sea Salt, dash
Pepper, 1/2 tsp

Whisk ingredients together in a small bowl.

On a hot grill place skewers and grill for 4-5 minutes on each side for medium rare.

Shrimp Kebabs

8-10 colossal tiger shrimp, cleaned and deveined, tails on
1/2 can pineapple chunks
1 papaya, cut into 1" chunks

Place shrimp on skewers. Place fruit on separate skewers. Drizzle marinade (recipe below) on top of shrimp. Refrigerate overnight. Drizzle honey on fruit before grilling.

1 tablespoon of honey
1/2 lemon (juice only)
dash of salt and pepper
1 teaspoon Wasabi horseradish
1/4 cup canola oil or sesame oil
2 tablespoons rice wine vinegar

Combine ingredients in a small bowl - whisk thoroughly.

Grill shrimp on medium heat for 2-3 minutes on each side - until shrimp turn pink. Fruit will take about 1 minute - do not overcook as fruit can become soggy and fall off skewer.

Kebabs were served with a simple salad of Roma tomato wedges, chopped yellow pepper and bite-sized pieces of romaine lettuce. I made a simple salad dressing of olive oil, lemon juice, lemon pepper, sea salt and red wine vinegar.

On Sunday we had a quick lunch before we headed back home - "Salmon Burgers." Using fresh salmon fillets, fresh dill, mayo and bread crumbs - on grilled whole wheat hamburger buns.

1 1/2 lbs. salmon fillets, skinless and boneless, cut in 1/4" cubes
1/4 cup mayonnaise
1/3 cup bread crumbs
1 tablespoon fresh dill, chopped fine
1 tablespoon Italian parsley, coarsely chopped
1 teaspoon Sea Salt
1/2 teaspoon freshly ground black pepper
1 tablespoon lemon juice (fresh)
2 slices Gouda cheese
Whole Wheat Hamburger buns

In a small bowl combine chopped salmon, mayonnaise, bread crumbs, dill, parsley, salt and pepper and lemon juice. Form into patties and refrigerate at least 6 hours. Grill on foil (sprayed with Pam) for 3-4 minutes on each side. Top with Gouda cheese slice and serve on grilled whole wheat hamburger buns.

Until our next great sea adventure - signing out from "Pelican"!

Set Sail! Day 1 - Preparation for our Weekend Getaway - Friday, July 15, 2011!

2011-07-16T17:04:00.000-07:00

Since I have last corresponded with you foodies....life has been good and life has changed for me....my new beau, Danny (whom I met on eharmony.com back in February 2011) and I recently purchased a 30' Catalina sailboat out of the San Pedro Marina (California). Life with Danny is nothing less than adventurous - and now that we have our boat "life is sweet - and we are sailing down a different path."

We are both first-time sailors and for 3 months have been attending boat shows as well as looking for that perfect boat. My duties on the boat primarily consist of steering and handling the wheel of the boat - while Danny sets the sails.

Preparing meals on a boat is somewhat challenging as we are limited to essential items and our icebox is less than desirable.

Our Kitchen - 2 burner stove, two small bar sinks, microwave and icebox.

Usually our icebox is packed full with prepared foods for our weekend getaways.

The key to cooking on a boat is "prep work ahead of time". Although I have brought groceries to the boat directly from the store - I have found it's easier to work on "meal preparation" at home. Having all of my vegetables cut, sauces made, etc. is crucial and saves time so we can actually "enjoy the boat." We have no oven on the boat but I found I am in love with our gas grill (which we recently purchased) which is mounted on the outside of the boat.

I need to save my time for "sunning" and "sailing"!

For this particular weekend I have made the following menu:

Friday: dinner - Stuffed Pork Chops (feta cheese and prosciutto), leftover Kale and Spinach Saute and Boiled Red Potatoes with lemon, parsley, basil and butter.
Saturday: breakfast- cereal and milk, coffee. lunch - rosemary chicken salad sandwiches and chips, lemonade. dinner: steak kebabs with vegetables; shrimp kebabs with fruit, rice pilaf, wine (Pinot Grigio).
Sunday: breakfast - yogurt and honey with granola, coffee. lunch - salmon burgers. dinner - at home in Pasadena, California.

Next post: Recipes for Stuffed Pork Chops, Rosemary Chicken Salad, Steak and Shrimp Kebabs and Salmon Burgers. Will report from my computer on "The Pelican" at the Cabrillo Marina, San Pedro.

Kale and Spinach Saute

2011-07-14T10:43:00.000-07:00

Hello Foodies! It's been awhile - in fact many months since I stepped into your kitchens - a lot has taken place since I've been gone....moved to Pasadena, California, bought a sailboat and learned how to fish for trout....among other things - more on that later.

Straight from the farmer's market is my Kale and Spinach Saute - with Italian seasonings, roasted orange pepper and a twist of aged balsamic vinegar! Sure to lighten up your summer menus, my dish provides the fresh greens and vegetables of any farmer's market right on your kitchen table! This dish is rustic and the vegetables do not have to be perfect in size.

3 tablespoons olive oil
1/4 c diced red onion
2 cloves, garlic, chopped
1 bunch finely chopped fresh Kale
1 tablespoon butter or margarine
1 bunch Spinach, roughly chopped
1/2 lemon, juice only
1 tsp sea salt
1 1/2 tsp. freshly ground pepper
1 teaspoon Italian Seasonings
1 tablespoon 15-yr Aged Balsamic Vinegar

1 roasted orange pepper, roughly chopped

(I like to roast the pepper directly on the gas stove, consistently turning until charred. Cover in plastic wrap for 5 minutes then scrape off black charred skin, remove stem and seeds and rough chop the pepper).

Begin by heating up the olive oil in a saute pan and saute the red onion for about 5 minutes. Add the garlic and cook for another 3-4 minutes.

Clean the fresh Kale and wrap in paper towels to remove excess water. Rough chop the Kale and add to the saute pan. You will want to cook the Kale about 8-10 minutes.

Add the chopped Spinach and butter - cook for another 3-4 minutes until spinach is wilted.

Stir frequently and add the lemon juice, sea salt, black pepper, Italian seasonings and aged balsamic vinegar.

Remove from heat and stir in roasted orange pepper - Serves 4 as a side dish.

Blogger Suggestions: Serve a Roasted Pork Chop on top for a low-calorie meal.

I AM BACK! After two months of being away from my blog...

2010-12-14T11:32:00.000-08:00

First of all I would like to congratulate oh she glows - tiny urban kitchen - and no recipes for being in the TOP 3 of Project Food Blog! These 3 contenders have been favorites of mine from the very beginning. I personally thought it was a difficult voting decision - I feel they should all be proud of what they have accomplished and this is only the beginning for their careers in food blogging and beyond. All of them have been recognized by our community and I think it's phenomenal!

Personally my reasons for being away from my own blog have been personal family issues, struggles with trying to find my next career move and taking the time to reflect on what's important to me. Although I have continued with posts on my other blog, the dutiful baker I have neglected this blog of which I am a featured publisher.

Now that my thoughts and my mind is recharged - I feel I can accomplish what I set out to do - continuing to be a food blogger and have a lot of fun while doing it!

I recently revisited the most magical place in the world, Disneyland and believe it or not it cleared my head. Sometimes fond memories of your childhood spark something in your head and you finally GET IT! Being able to scream on rides, walk down brightly-colored streets filled with garland and lights and listen to the roar of fireworks brings a whole new perspective on life.

Splash Mountain - second seat - hiding my head from the inevitable DROP!

It's a Small World - holiday night time celebration!

Chocolate Coated Mickey Ears - Rice Krispies Treat!

My friend Mickey

Sleeping Beauty Castle - night time

A look down Main Street looking towards Sleeping Beauty Castle

To all of my fellow food bloggers and my dear friends have a wonderful holiday season!

Look for my new posts this week!

THINK PINK! BREAST CANCER RESEARCH & SURVIVING STRAWBERRY CUPCAKES!

2010-10-29T08:32:00.000-07:00

As many of you know the month of October is Breast Cancer Awareness. I thought it was only fitting that I close the end of the month with a recent event I attended for this important cause. A few weeks ago I met Karen Purvis at work when my employer, Bloomingdale's (Sherman Oaks, California) became a sponsor for her Breast Cancer Research:
"Cure in the Canyons" and "Run4HerLife" (run4herlife.com) and (www.cureinthecanyons.com). I have been "tweeting" for the past few days about an event that Karin has been orchestrating - a breast cancer health expo in Century City business park on October 27, 2010. (http://run4herlife.com/images/BBCF_flyer3b4.pdf).

My mother has been battling terminal cancer for the past year - bone and breast cancer. It's devastating to see her suffer and I felt it was time I wanted to give back and even though I cannot help my own mother I can learn and educate others and be there for them. Since the news of my mother's illness, several customers of mine have recently told me how they lost loved ones and even a couple of them have been recently diagnosed with breast cancer.

The event was held on Wednesday, October 27, 2010 from 11-1 p.m. at Century City business park across from the Century City mall in Los Angeles. There was music, and booths exhibiting health awareness issues.

HEART CHECK AMERICA
www.heartcheckamerica.com

THE E CENTER
www.ecenterwellness.com

POPULAR RECORDING ARTIST - "ORIANTHI" (www.orianthi.com)

NEW ZEALAND NATURALS - My favorite - Mango Sorbet

http://www.newzealandnatural.com/

I have always wanted a good Strawberry Cupcake Recipe - this one is adapted from the Martha Stewart website which featured Candace Nelson of Sprinkles Cupcakes (www.sprinkles.com) recipe and got smashing reviews! In honor of Breast Cancer Awareness I am calling these scrumptious cakes:

"SURVIVING STRAWBERRY CUPCAKES"

Preheat oven 350 degrees - 20-25 minutes - makes 1 dozen cupcakes - line muffin tin with cupcake liners before baking

2/3 cup fresh or frozen strawberries, thawed

1 tablespoon strawberry jam

1- 1/2 cups all purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup milk, room temperature

1 1/2 teaspoons vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 egg, room temperature

2 egg whites, room temperature

Process strawberries and jam in food processor until pureed. You need to have at least 1/3 cup of puree - save extra for frosting.

In a medium bowl whisk flour, baking powder and salt. Set aside. Meanwhile in a small bowl mix milk, vanilla and strawberry puree, set aside.

With an electric mixer fitted with a paddle attachment, cream butter on medium speed until light and fluffy. Slowly add sugar and continue to beat until light and fluffy. Reduce to slow-medium speed and add egg and egg whites only until blended.

With mixer on low, add 1/2 of the flour mixture, mix only until blended. Add milk mixture until just blended. Slowly add rest of flour mixture, scraping down sides of bowl with a spatula.

Divide batter among muffin cups. Bake until tops are just dry to touch - 20-25 minutes. Transfer to a wire rack for cooling. Cool completely before frosting.

Frosting

Extra strawberry puree leftover from cupcake batter (3 tablespoons)

3/4 cup (1 3/4 sticks) unsalted butter, firm and slightly cold

Pinch of salt

3 cups confectioner's sugar, sifted

1 teaspoon vanilla extract

With a paddle attachment, beat butter and salt on medium speed until light and fluffy. Reduce speed and slowly add confectioner's sugar. Beat until combined. Add vanilla, 3 tablespoons of strawberry puree and red food coloring, mix until blended. Do not overmix or incorporate too much air. Frost cooled cupcakes.

The House of India - Part III - Trip to Walnut Creek, California to Visit Friends

2010-10-11T20:52:00.000-07:00

On Saturday night my friend Phil decided to make his version of Chicken Tikka Masala. To begin our evening we started out with a few small bites - baguette, figs, a Syrah wine jelly and Brie cheese.

A quick appetizer before dinner

Making this Indian dish requires a three-step process - marinating the chicken thighs in a yogurt sauce for several hours, grilling the chicken then making a sauce in which the cooked chicken simmers in before plating it over Basmati rice. Served with Garlic Naan bread.

Yogurt Marinade:

6-8 chicken thighs or chicken breasts (boneless/skinless)

32 oz. low fat plain yogurt

1 tablespoon fresh lemon juice

1 teaspoon freshly grated ginger

1 1/2 teaspoons cinnamon

1 teaspoon cardamom

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon coriander

1/2 teaspoon cumin

1 teaspoon curry powder

In a large baking dish mix all of the above ingredients except chicken. Stir thoroughly to combine flavors. Place chicken thighs in the dish and spoon over to thoroughly coat chicken. Cover with plastic wrap and marinate for 5-6 hours or overnight.

Grilling Chicken:

Remove chicken from baking dish and place on indoor or outdoor grill. Grill about 10-12 minutes on each side. Remove from grill. If using chicken thighs, remove all meat from bones and set aside. If using chicken breasts slice in thin strips across the width of the chicken breast. Set aside.

Sauce:

1 tablespoon unsalted butter

1 jalapeño, seeded, diced

2 garlic cloves, chopped

1/4 cup fresh cilantro, finely chopped

8 oz. can tomato sauce

1 teaspoon paprika

1/2 cup heavy cream

1/4 teaspoon coriander

2 teaspoons cumin

1 teaspoon salt

1 tablespoon Marsala wine

In a large saucepan, melt butter on a low heat. Add jalapeño and garlic and cook for about 2 minutes. Add the remaining ingredient and simmer for about 20 minutes. Place chicken pieces in sauce and cook on low heat for about 10 minutes.

Serve over Basmati rice and with Garlic Naan bread! Enjoy!

Before I left home on Sunday morning, one of the last things I did was to help my friend Phil start his own food blog. So here is his blog - http://www.foodbuzz.com/foodies/profile/feastwithphil feast with phil! Look for delicious recipes coming from his kitchen with his helpers, Joanne, Rachel and Nicole! Please support him!!

Saturday Morning - Cooking with the Kids- Part II - Trip to Walnut Creek, California to Visit Friends!

2010-10-11T15:20:00.000-07:00

Halloween Cupcakes made with LOVE!

First we woke up and had a delicious breakfast before heading off to see Rachel's soccer game - cranberry scones and apple-streusel pancakes made from Halloween molds which I bought for the Easton kids - Rachel and Nicole!

Cranberry Scones

Jack-O-Lantern Apple-Streusel Pancakes

The "Bat" mobile pancake is charged and ready to go!

Rachel (pictured in the middle) at her soccer game

Next the girls took me to their school - St. Perpetua Catholic School in Lafayette, California. They showed me their "secret garden" area of higher learning - the chickens, the gardening area, etc.

Rachel and Nicole at their school - St. Perpetua Catholic School

Some "feathered friends" inside the Garden of Learning

....and their soon-to-be off-spring!

Love this saying....

Joanne and the girls making our Halloween Cupcakes

Nicole's creation!

Nicole doing what she does best - playing the piano!

Stay tuned for the final part of my short trip to Walnut Creek - The House of India - Part III. Phil makes his version of Chicken Tikka Masala.

It's all about the PIE! Part I - Trip to Walnut Creek, California to Visit with Friends!

2010-10-11T13:54:00.000-07:00

Shepherd's PIE

Flaky pie crust - inside are carrots, Crimini mushrooms, ground meat
and sweet Italian pork sausage - topped with Yukon gold mashed
potatoes!

A quick weekend trip up to No. California to visit my good friends, the Easton's (Phil, Joanne, Rachel and Nicole)! A few blog posts have been written about our cooking adventures while I was living in the Bay Area. So a 5-hour drive to Walnut Creek to spend a weekend with them was just what I needed - I needed the "break" from the daily grind of work - and to be with friends I miss!

When I arrived in the afternoon around 3 p.m. Phil and I went to Sur La Table to purchase a whoppie pie pan - that part was done - the dessert! Now we had to concentrate on the main meal and after much deliberation we decided to make it a "comfort food" night so we settled on Shepherd's Pie! Phil came up with the idea of making it into a pie - I must say brilliant decision!
Phil also decided to make a beet and goat cheese salad - just what Joanne ordered on tonight's menu!

Shepherd's Pie in a Flaky Pie Crust

2 pie crusts (we used a good store bought brand)

1 1/2 lbs. ground meat (85/15 - ratio - wanted more fat)

1/2 lb. sweet Italian pork sausage

1 tablespoon EVOO

2 tablespoons unsalted butter,

1 large onion, diced

1 package Crimini mushrooms

2 garlic cloves, minced

1 cup baby carrots, chopped

1 package frozen peas

1 large can crushed tomatoes, drain 1/2 juice

1 small can tomato paste

1/2 tsp. dried oregano

1 tsp. dried thyme

1/2 tsp. basil

1/4 tsp. sage

1 tsp. salt

1/2 tsp. freshly ground black pepper

6-8 Yukon gold potatoes, peeled and cut in quarters

Butter

1/3 cup heavy cream

1 egg, slightly beaten

Salt and Pepper

1 teaspoon fresh Italian parsley, finely chopped

1 teaspoon fresh thyme leaves

Cook pie crusts according to directions until a golden brown. Set aside.

In a large saute pan, brown meat and sausage until done. Remove to a large mixing bowl and set aside.

In the same saute pan, add olive oil, butter and onion. Cook until onions are translucent about 8-10 minutes. Add mushrooms, garlic and carrots. Cook another 6-8 minutes. Add frozen peas, crushed tomatoes, tomato paste, oregano, thyme, basil and sage. Cook for another 5-6 minutes. Season with salt and pepper. Add to meat mixture and gently toss. Place in pie crusts and bake for 350 degrees for 20 minutes.

Shepherd's Pie going into oven for baking before topping with Yukon
Gold mashed potatoes

In a medium saucepan, add water and potatoes. Cook on medium heat until potatoes are softened - about 13-15 minutes. Remove from heat, drain water and place in a mixing bowl. Add heavy cream, salt, pepper, beaten egg and herbs. Mash with a fork until potatoes are creamy. When pies are done cooking, mound potatoes on top of pies and place back in a 350 oven for 10 minutes. Place under broiler for about 5-6 minutes until lightly browned. Serve. About 8 servings - cut into pie wedges.

Shepherd's Pie

Phil made a delicious salad on chopped Romaine with goat cheese, beets, dried thyme, and fried shallots in a Balsamic Vinaigrette - oil, balsamic vinegar, dried mustard, honey and salt and pepper!

Next came our fabulous Whoppie Pies - a simple recipe - but oh, so delicious - better the next day kept cold in the refrigerator.

Everyone is getting in on the "cooking" or should I say "eating"
including the Easton dogs, Fiona and Sophie!

Whoppie PIES

Chocolate Cake with Marshmallow filling! Yummy!

Cake Mixture:

1/2 cup butter, softened

1 cup brown sugar

1 egg

1 teaspoon vanilla

2 cups flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup buttermilk

In a large mixing bowl cream butter and brown sugar and add egg. With an electric mixer, add vanilla and beat on low for about 1 minute. Sift flour, baking powder, soda and salt together. Mix half of the flour mixture into the bowl - beat for about 1 minute. Add half of the buttermilk mixture then add the rest of the flour mixture and beat again. Finish with adding the rest of the buttermilk mixture and beat for another minute. Spray your Whoppie pie pan with nonstick cooking spray and fill 2/3 full.

Bake in a 350 degree oven for about 15-20 minutes. Test with toothpick - must come out clean. Cool.

Filling:

6 tablespoons butter, softened

1 1/2 cup powdered sugar

1/8 tsp. salt

1 jar (7 oz) marshmallow creme

1 teaspoon vanilla extract

In a small mixing bowl, blend butter and powdered sugar, beat with an electric mixer on low. Add salt, marshmallow creme and vanilla extract. Beat for another minute.

Assembly:

Remove pies from pan and split in half. Add filling between layers and serve or refrigerate. Will last about 3 days in the refrigerator.

Weekend with Rachel, Nicole and friends!

Blue-Cheese Tartlets

2010-10-01T16:34:00.000-07:00

A quick and easy appetizer, I call a "one-bite wonder" that you can make at your next dinner party or bring to a friend's house at the last minute. Using store bought mini-fillo shells I add leeks, celery and creamy blue cheese to make this simple and easy to prepare! The blue cheese is the star here!

Pre-heat oven 350 degrees - bake approx 15 minutes or until set.

Makes approx. 30 tartlets

2 boxes mini-fillo shells (tartlets)

Filling:

2 tablespoons unsalted butter

1/2 teaspoon salt

1/4 teaspoon pepper

2 celery stalks, finely diced

1 leek, trimmed, cleaned and finely chopped

3/4 heavy cream

6 oz. blue cheese crumbles

3 egg yolks, slightly beaten

Melt butter in skillet and add salt, pepper, celery and leek. Cook for about 12-15 minutes until vegetables are soft.

Add about half of the cream to this mixture plus the crumbled blue cheese. Stir on a very low heat.

In a small saucepan on low heat add the remaining cream plus egg yolks. Stir constantly as mixture starts to simmer. Remove from heat and add to vegetable mixture.

Simmer for another 3-4 minutes then gently pour mixture into shells and bake at 350 degrees for about 15 minutes or until set. Sprinkle slivered almonds or chopped walnuts on top and cool for about 5-10 minutes. Serve.

Voting Opens Today - PFB - Challenge #2

2010-09-27T06:21:00.000-07:00

Thank you to my friends and "foodies" for advancing me to Challenge #2 - Project Food Blog. I sincerely appreciate the "votes" and I am hoping you have all read my new challenge blog post -
"A Man of Few Words - My Father" - The Classics - Japan.

In case you haven't voted yet, here's the link to Cast your Vote on PFB - Challenge 2!

http://www.foodbuzz.com/project_food_blog/challenges/2/view/771

A BIG THANK YOU TO ALL FOR ADVANCING ME THIS FAR!

Returning to the O.C. - Laguna Beach Revisited

2010-09-26T22:27:00.000-07:00

A 2-day trip back to Laguna Beach with my friend Becky was what I needed - a little R&R before starting my Challenge #2 - Project Food Blog. A nice walk on the beach, a pedicure, good food, a little shopping.....life couldn't be any better!

View from The Cliff Restaurant, Laguna Beach

My friend Becky and I

The day we drove to Laguna we decided to have lunch right away and found a great place on the Coast Highway in a small open square called The Pottery Place. Inside the square you will find the Sapphire Pantry, a small gourmet shoppe and the restaurant Sapphire. For lunch we decided to split the Kobe Beef Burgers with cheese and caramelized onions and the perfectly cooked garlic fries, the ones I used to cook in Culinary school. Thin matchstick fries, not soggy, but light and crisp! For more information please contact Sapphire Laguna, 1200 So. Coast Highway, Laguna Beach. (949) 715-9888.

Kobe Beef Burger and Fries

The interiors of this restaurant are very exceptional and there is a nice outdoor dining space perfect for this warm day of 85 degrees, September weather - only in California!

Interior of restaurant - bar area - Sapphire Laguna

One of our favorite stops each day was GelatoParadiso, located at Peppertree Lane, 448 So. Coast Highway #A, Laguna Beach. (949) 464-9255. Sprouting up in Los Angeles county I was flabbergasted and beyond excited to see this gelato shoppe in Laguna. My favorite flavors include Coconut, Dark Chocolate Hazelnut, Lemon, Espresso and Pistachio.

GelatoParadiso

Look at these amazing flavors!

Also located at the Peppertree Lane square is La Rue du Chocolat, 448 South Coast Highway, Suite B, Laguna Beach. This handmade specialty chocolate store was beyond belief - the most unique chocolates - I fell in love with every morsel of chocolate bites!

The dinner we had wasn't worth mentioning so I will skip over that but the next day we did have lunch at an amazing and picturesque hideaway called The Cliff, 577 So. Coast Highway, Laguna Beach (949) 494-1956. It's not that the food was so outstanding - it wasn't - but the view right on the ocean side high above was phenomenal. Our lunch consisted of fish tacos (mahi mahi) and bruchetta with fresh mozzarella, balsamic vinegar, diced tomato on a baguette.

Bruschetta at The Cliff, Laguna Beach

Fish Tacos at The Cliff, Laguna Beach

One afternoon we explored Crystal Cove, a State park with hiking trails and old cottages used in many movies from the 1930's on. In fact in 1988 one of the cottages was used in the movie Beaches starring Bette Midler and Barbara Hershey. On a first come, first serve basis, you can rent out these unique cottages for anywhere from $35.00 - $195.00. There is no internet service, no TV, microwave only, sink, dishes, linens, no oven, a small refrigerator and a couple of single or double beds. This "reserve" is actually on State owned property and because of the history they are preserving these cottages to remain similar to their style in the 1930's and 1940's.

Visit http://www.parks.ca.gov/default.asp?page_id=644.

The cottage at Crystal Cove used in the movie Beaches

A view of the cottages from the beach at Crystal Cove

My fur-feathered friend at the cottages at Crystal Cove

A Man of Few Words - My Father - Challenge #2 - PFB -The Classics - JAPAN

2010-09-26T01:23:00.000-07:00

The year 2005 was a happy and sad time in my life. In January of this same year I bought a new house in Northern California – two months later my father died from complications of Parkinson’s disease, prostate cancer and pneumonia. I still remember the day my mother called and said my father had taken ill and that he was in the hospital. She explained the doctors were optimistic and thought he would be okay. I had a premonition and needless to say, I drove to Los Angeles the next morning with my daughter and went directly to the hospital where we met my mom and brother. There were so many tubes in my father's body when I saw him lay in his hospital bed. The night before he had developed pneumonia and got a staph infection to complicate matters. My daughter squeezed his hand to let him know we were there.

My father at his college graduation

The next morning my daughter told my mom that she wanted to see her grandfather. My mother and brother couldn’t go to the hospital that morning as it was too overwhelming for them. So my daughter and I went to the hospital without them. We walked in his room in Intensive Care and my daughter held his hand and never let go. Within 3-4 minutes the bells and sirens rang off in his room (Code Blue) with 30 doctors and nurses scurrying into his room like rabbits. I lost my father that morning….two weeks later I enrolled in Culinary School.

My daughter Ashley (age 2) and my father - 1991

My father, John Harold Meyer was born July 12, 1919 - he was my friend, hero and mentor. He was a man of few words - however when he spoke his words resonated within any individuals he touched. He graduated from a university in Wisconsin and taught Art. Later on he became a Design Engineer with a well-known aviation company. He served as a Captain in the Air Force in World War II - his missions were in the Pacific as a "bomber pilot" and he spent considerable time in Japan, particularly Okinawa. He always recounted to me his sleepless days and nights in this war and said the Air Force were amazed he even came back as his plane "had holes all over it."

My father (in the middle) with fellow Air Force buddies and gals

When my father returned to the United States he settled down in a boarding house in Hollywood and that was when he met my mother. Because my father had been in Japan he actually became enamored with the country and the people. He learned that he had a job to do while he was in the Air Force but he also realized that he loved this country - the food, the people and the culture. When he married my mother they were very much into Asian cuisine, antiques and artifacts. In the late 70's he and my mom took a 4-week trip to Japan, Singapore and Thailand. Our house from the 1960's on was decorated with an Asian theme - collection of snuff bottles, rosewood furniture, pieces of jade and ivory made into lamps.....hence, my theme for Project Food Blog - Challenge #2 - an ode and dedication to my father's love of Japan.

In researching Japanese cuisine the flavor profiles often include ginger, soy sauce, mirin (Japanese sweet cooking wine) and sake. Very popular in Japan is Donburi, a one-bowl dish consisting of hot steamed rice with various toppings. Katsudon is a donburi topped with a deep-fried breaded cutlet of pork (tonkatsudon), egg and condiments. It has become a modern tradition for Japanese students to eat Katsudon the night before a major test or school entrance exam. This is because "katsu" is a hormone of the verb "to win, or "to be victorious." When I found this out it was only fitting to make this dish as I want to win and move on to Challenge #3 and it also fitted my father's legacy "as to be victorious in war times."

Katsudon

Pre-Cooked Jasmine White Rice

Serving size - 1 bowl

1 Tonkatsu (pork cutlet - boneless pork chop)

1 egg, beaten

Canola oil

Salt/Pepper

Flour

Panko Bread Crumbs

Sauce:

2 tablespoons soy sauce

2 tablespoons Mirin

1/4 cup Dashi (a Japanese soup stock) Note: chicken broth can be substituted

2 tablespoons sugar

1/3 white onion, sliced thinly

2 eggs, beaten

1. Pound pork cutlet to tenderize and thin it out. Sprinkle with salt and pepper.

2. Coat cutlet in flour, then egg and Panko bread crumbs. Place cutlet in refrigerator for about 20 minutes as it will help the coating bind properly - it will make a crispier tonkatsu.

3. Place pork cutlet into hot canola oil and fry for 3-4 minutes on each side. Remove to a cooling rack. After cool, slice into thin strips and set aside.

4. Sauce: combine soy sauce, mirin, dashi and sugar in a small skillet. Over medium heat, add onions and let simmer for a few minutes to loosen up onions and bring out the flavor. (Using chicken stock instead of Dashi - the flavor will be slightly altered).

5. Add the sliced tonkatsu (pork) to the onion sauce mixture. Pour the two beaten eggs over the top and cover for one minute or so, just until the egg has set a bit. You do not want the egg hardened.

6. Slide the entire pan's contents onto a deep bowl of rice.

7. The end goal is to have the pork/egg mixture on top and all the juices running down into the rice.

Savory Vegetable Gratin - Provencal-Style - Perfect when paired with a salad of fresh greens and a light vinaigrette!

2010-09-21T21:49:00.000-07:00

I love Paris-who doesn't? I had the most amazing time in this city - eating at the local cafes and having the most delicious pastries and baked goods I have ever tasted! I dream about Paris - I love the food, the people and the country. This is my ode to Paris....

View from the Eiffel Tower, Paris

Gratin originated in French cuisine and is usually served in a earthenware baking or shallow oven-proof dish and topped with a browned crust. The topping of a Gratin is normally breadcrumbs, cheese and butter. A Gratin is usually finished off under a broiler or overhead grill. Various combinations include potato, seafood or vegetable.

My version consists of layers of potatoes and sauteed vegetables that include zucchini and asparagus, tomatoes and a variety of Mediterranean olives! Healthy and delicious with fresh herbs - Oregano and Thyme! It is baked first then placed under a broiler in order to brown the breadcrumb/butter topping!

1 large russet potato, peeled, sliced 1/4 inch thin

Salt

In a medium saucepan filled with boiling water and 1 teaspoon salt, add potatoes and cook for about 3-4 minutes on medium heat. Remove potatoes with a slotted spoon and place in colander. Set aside. Do not overcook potatoes. You are basically blanching the potatoes.

3 medium tomatoes

You can use the same water that you used in cooking the potatoes. Add the tomatoes and gently boil for 5-7 minutes until skin peels off easily. Remove from water with slotted spoon. Remove skins and slice into 1/2 inch slices.

2 tablespoons olive oil

1/2 onion, diced

2 cloves of garlic, chopped

1 zucchini, sliced 1/4 inch slices

1/2 lb. asparagus, cut into 3 inch pieces then sliced lengthwise

1 teaspoon Italian seasoning

1/2 teaspoon freshly ground pepper

1/2 teaspoon salt

In a saute pan, add oil and onions. Saute for about 6-8 minutes. Add the rest of the vegetables and the seasonings. Saute for another 5-7 minutes until crisp but slightly tender.

Assembly

Spray baking dish with a non-stick cooking spray and layer 1/2 of the potatoes.

Add vegetable mixture (zucchini, asparagus, onions) on top of potatoes.

Top with 1/2 cup chopped Mediterranean olives

Layer the rest of the potatoes on top of vegetable mixture and then add sliced tomatoes. Sprinkle with pink salt, freshly ground black pepper, freshly chopped thyme leaves (1 tablespoon) and 1/2 tablespoon of freshly chopped oregano.

Bake in a 400 degree preheated oven for 20 minutes. Cover loosely with foil. Remove foil and bake another 12 minutes. Add 1 tablespoon of melted butter mixed with 1/4 cup bread crumbs. Crumble mixture on top of Gratin and place under broiler for 5-7 minutes until hot and bubbly and a golden brown. Let cool, covered with foil before slicing.

Variations: When adding the breadcrumb topping add chunks of goat cheese or shredded Mozzarella, Fontina or Parmigiano- Reggianno.

Serves 4-5. Gratin can be served chilled.