Thoughts After A One Year Hiatus

24 May

Well, here I am again, after no blog posts for just over a year. Last May, I had thoughts of revamping the web design and along with it, sharing in a new format…shorter posts, maybe a sentence or two, or maybe even just a photo with a comment…basically, anything that might inspire someone to try a new idea or to think about ingredients in a new way, and that I could publish more spontaneously. However, after searching for new designs, I never ended up finding what I really wanted, and so after all this time, the design is the same!

I have missed writing and being in touch with my friends/family/followers and appreciate all of you so much! I’m sure there will be times when posts are more lengthy, but I hope you’ll enjoy a more spontaneous format going forward.

So with that said, here’s photo of one of my favorite recent meals, served at Café Rouge in Berkeley…Prosciutto, Asparagus, a perfectly poached Egg, topped with Breadcrumbs and drizzled with Truffle Oil. It is one of the best restaurants in the Bay Area. What I love is that the menu always changes and uses seasonal ingredients. I’m definitely going to duplicate this one at home. I hope it inspires you to do the same 🙂

20140524-102210-37330268.jpg

Advertisements

Food Revolution Day

17 May

Today is Food Revolution Day! May 17, 2013! I think it should become a National Holiday 🙂

Lots of good ideas and recipes here !

I’m supporting Food Revolution Day because I believe food education & cooking skills can help save lives.

Tiramisu Affogato

5 May

Here’s a super simple idea for a delicious dessert! No baking needed!

Buy some Tiramisu, take a small ice cream scoop and place 2-3 scoops in a pretty glass, pour a couple of Tablespoons of cold Coffee over it (leftover from the morning works perfectly fine!), and sprinkle with some grated Chocolate or Cocoa powder.

I love the Tiramusu from Viola Pastry Boutique and Café in Santa Rosa. Trader Joe’s also has one called Trader Giotto’s Tiramisu Torte that is frozen and costs about $7.

20130505-083137.jpg

It’s a tasty twist on having coffee and dessert all in one and can be assembled ahead (keep refrigerated until about 30 minutes before serving).

Buon Appetito!

Strawberry Basil Meyer Lemon Drop Martinis

13 Apr

Cocktail time! Muddle 2 strawberries and 1 big basil leaf, then add juice of 3 lemons and 4 oz of Vodka. Shake over ice and strain. Garnish with strawberry, zest and a small leaf of basil. Cheers!

20130413-192638.jpg

Foods High In Iron

16 Mar

You probably know about Liver, but what if you don’t like Liver? I found this infomation linked here from The Office of Dietary Supplements and thought you might find it interesting. Lentils are high on the list too. The list includes mature Soybeans, but honestly, when do you see a recipe using mature Soybeans!? It’s one of my frustrations with how nutrition is taught…it’s great to know about the basic elements of good nutrition (i.e. what are good or bad carbs or fats, sources of proteins, vitamins, minerals, etc.), but it’s important to know how to incorporate good nutrition into your diet. A more practical source, in my opinion, would be to list Edamame (immature boiled or steamed Soybeans) which have 2.5 mg per 100 mg serving (3.5 oz), and are most commonly found in Japanese restaurants (you can also find them in the freezer section and they’re delicious added to grain or green salads, especially if you use some Asian flavors, like Soy Sauce and Toasted Sesame Oil).

I happen to love Chicken Liver Pâté and get Organic Chicken Livers from Whole Foods. I usually have to ask for them at the butcher counter since they’re not always in the case, and they give me a 1/2 pint of frozen ones. I like this recipe from Jacques Pépin and Food & Wine since you simmer the Livers in water and avoid the splattering that often occurs when you sauté them. I like to cover the Pâté with a thin layer of Duck fat or Bacon fat. It’s nice to serve with some sauteed Apples or Pears, along with the toasts. It makes a great make-ahead appetizer for entertaining.

Here is another recipe from Lidia Bastianich for Bigoli (Pasta) with Chicken Livers.

For some Lentil recipes, here are some from Martha Stewart. I also like to make Lentil Salad (cook up some Petit Fench Green Lentils, then add some chopped Carrot, Celery, Shallot, Olive Oil, Red Wine or Sherry Vinegar, Salt & Pepper) and Red Lentil Hummus (cook up Red Lentils, then puree with a small clove of Garlic, Olive Oil, Salt & Pepper…adding Roasted Red Peppers or Sundried Tomatoes will add even more good flavor and health benefits).

This week I’ll be finishing up a four-week nutrition class from Kitchen On Fire and it’s been very enlightening. Why don’t they teach this in school, in more detail, when we’re growing up? It’s so important! Unfortunately, I think many of us don’t learn what we need to know until some blood test tells us we’re deficient or too high in this or that, or some other medical issue comes up…Nutrition is complex and there are so many “diets” and misinformation, but ultimately, like my teacher said, everyone is unique and that means what is good for some, is not good for others. It’s defintely a learning process, but one that I think is quite worthwhile to give some time to study. For me, the fun part is making it taste good and staying creative 🙂

CampStove That Charges Gadgets

10 Mar

I came across this website for BioLite that sells camp stoves that can charge portable devices, like phones, iPods, Kindles, and more…thought it sounds pretty good so wanted to share with you campers, boaters and/or beach barbeque lovers (S’Mores anyone?)…also looks good for an emergency kit. If you buy it from REI, you’ll get $13 back in your annual refund if you are a member.

The photo below is from BioLite’s website. No fossil fuel required 🙂

20130310-092039.jpg

Quick and Easy Way To Peel Garlic

23 Feb

If you have a recipe requiring many cloves of Garlic, an easy way to peel them is to put them in a glass bowl and microwave for 30-45 seconds. The skins will slip right off and the Garlic will become slightly soft, becoming more mellow in flavor.

Garlic, like other Alliums, is a powerful antioxidant, so the more you eat, the better! Maybe tomorrow I will make Garlic Confit. I’ll be sure to share the recipe!

20130223-222425.jpg