Fresh Approach Cooking

What Happened to 2011? Dates with Honey

2012-01-14T06:41:00.000-08:00

.
.
Apparently, I did not blog in 2011. Well, not here anyway. I did post a few of my (edited) thoughts elsewhere though. On the L.A. Weekly blog Squid Ink in particular. That was fun.

Looking through old pictures, I certainly did a lot of cooking though. That was fun, too.

In the interest of not letting this blog end, but still being lazy about it for some reason - I present a simple recipe for cheese and walnut stuffed dates.

Try this and enjoy!

12 dates, pitted

3 ounces goat cheese or blue cheese

12 walnuts, toasted

honey and salt as needed

Put a small amount of cheese in to each date. Top with a walnut. Broil for 3 minutes or until warmed. Sprinkle with salt and drizzle with honey. Serve immediately.

© 2012 Fresh Approach Cooking
______________________________________

© 2012 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com

Triple Truffle Mushroom Arancini

2010-09-16T21:05:00.000-07:00

.
To make arancini you first must have left-over risotto.

But honestly – who has such a thing? Leftover risotto? Ha! But even if one does – who suddenly thinks to fry it instead of re-heating it?

Oh, wait, I know! I know! (Hand shoots up in to air)

Me. I had left over risotto and I fried it.

That’s sort of what I do. I guess. I cook, I eat, repeat.

Anyway…

It’s been a long time since I’ve posted on this site. Not for lack of cooking, or photographing, but just from lack of…um…posting.

Ha!

But here I am. Posting. I think I was motivated to do so because I am attending something called Blogger Prom this upcoming week and part of me realized I don’t exactly qualify to be there unless I am a blogger…so I thought I might as well hop to it. (Though in actuality, I’m not even going as a blogger, I’m going as a guest of one of the Prom Committee members. Insert confused snickers here.)

So here you go my peaches, my loves…

A simple recipe (well, no, that isn’t true at all…it’s a bit complex. Not in a Top Chef kind of way, but still…) for you to make at home.

And I do hope you will.

So try this my peaches, and taste the joy.

2 cups day old mushroom risotto (porcini mushroom, if you can)
3 ounces brie with truffles (or, not, your call)
2 eggs
1 ounce water
1 cup flour
3 cups panko breadcrumbs
3 cups vegetable oil
Truffle salt to taste
1 small black truffle, shaved (domestic is realistic.)
½ cup mayonnaise (home-made is best!)
White truffle butter
Silver dust (available from high end pastry supply shops)
Chives

Put the truffle butter on a plate.

Slice your chives on the bias.

Form the risotto in to balls with a pinch of the brie in the center. (If you dampen your hands before doing this, it works better.)

Pour the mayo in to a small squeeze bottle.

Stir together the eggs and water in a small bowl. Place the flour in another bowl and the breadcrumbs in a third bowl.

In a deep sauce pan heat the oil over medium high heat to 350F.

Dip each ball of rice in to the flour, then egg, then panko.

Fry until crispy. Remove from oil and place on a cooling rack. Sprinkle with truffle salt immediately.

When cool enough to handle, inject the balls with a small squirt of mayo.

Rub the mayo insertion point on the truffle butter. Top with a slice of black truffle that has also passed over the truffle butter. (This helps it stick)

Dip a dry paint brush in to the silver dust. Position the brush over an arancini and knock gently to coat. Top with a slice of chive and serve.

>Makes about 20 arancini.

© 2010 Fresh Approach Cooking
______________________________________

© 2010 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Arancini means little oranges.

I've been bloggin' so long, turns out, I've done something like this before...check it out!

Follow me on twitter

Most commercial truffle oils are flavored with synthetic compounds such as 2,4-dithiapentane, one of many molecules that give Italian white truffles their distinctive aroma.

Pickled Asian Pears

2010-04-29T09:05:00.000-07:00

.
Hi peaches!

SO get this…recently I was invited to a food event featuring some lovely local chefs doing a cooking demonstration. I was in and excited to go, since a few of my friends were planning on attending, too. Sounded like a nice way to spend a few hours…ya know?

Plus…there were cocktails.

The funny part was that when I checked in and was handed my nametag I honestly was mildly surprised to see I was there representing this blog! Ha!

It’s not that I forgot I had it, I just somehow didn’t realize other people were still tuned in!

Oops.

So…after that jolt…and three weeks later, I’m back here…with a quickie post on pickled Asian pears. Because they are beyond delicious, super easy to pull off and you should make some.

Try this my peaches, and taste the joy.

xoxo

Pickled Asian Pears

(This is a quick pickle, which means it does not need to ferment and is ready to eat as soon as it is chilled.)

4 large Asian pears, peeled, cored and sliced in to ¼ inch wedges

1 large red onion, sliced in to thin wedges
3 cups water
2 cups white vinegar
2 tablespoons white wine
1 ½ cups white sugar
2 tablespoons salt
2 tablespoons curry powder
1 teaspoon mustard seeds
1 teaspoon coarse ground black pepper
1 bay leaf

In a large, non-reactive (that means, don’t use aluminum) sauce pot, combine the onion, water, vinegars, wine, sugar, salt and spices. Let simmer for 3 minutes then taste and adjust salt/sugar/vinegar to balance. It should be a bit salty (it IS a pickle) and not overly tart.

When the flavors are to your taste, then add the pear and simmer 4 minutes. Don’t boil, simmer. Boiling not good. Simmer, good.

That’s it! Take off the heat and let cool. Transfer to another container and chill in the fridge until ready to eat.

I served them alone, but you can try them on a cheese plate, or with pork, or any bbq kind of meal. Super yum!

Makes about 3 cups.

© 2010 Fresh Approach Cooking
______________________________________

© 2010 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Follow me on twitter!

Asian pears are in season from July into late October.

Desserts for Breakfast posted a beautiful Asian pear frozen yogurt and lemon ginger macarons recipe. Check it out here.

5 Holiday Gift Ideas for Chefs and Food Lovers

2009-12-08T12:18:00.000-08:00

.
Well then kiddies, it’s that time of year again!

Time to get those gifties picked out and who better to help you than lil ol’ me, here at my lil ol’ blog, Fresh Approach.

Just some fun little things for the chefs and food lovers in your life.

I went ahead and chose five things that I know I love and hope you will too!

Happy Holidays!

.

1. Pig Corkscrew from Graham and Greene.

Is this not the cutest thing you have laid eyes on in ages? I love it and everything about it. Plus, it opens wine...so...you know...bonus!

It’s from a British website though…so, it costs a bit, but they do ship overseas, so fear not, you just have to call and arrange it.

2. Royal VKB and Margriet Foolen’s Slow Cooker from A+R store.

A very chic and modern slow cooker/tagine. I love the design asthetic of this, and that there is a video explaining how to use it. What could be better?

In the winter, it's perfect for making warm, delicious stews, and in the summer, you can (and will!) wow your guests with light fish tagines.

3. Krinos Taramosalata – I don't know how things went down at your house way back when, but when I was a little girl my parents always put this out for cocktail parties. It's a caviar spread that captures the taste of the ocean without the pricetag of the Sturgeon stuff.

It’s also the ideal thing to offer with pita or crudite.

Salty, creamy, perfection! If you have never had it, it's worth checking out. Great stocking stuffer, too. Of course.

4. The Forking Fantastic Cookbook – Zora O’Neill and Tamara Reynolds are two ladies who run a supper club in Astoria Queens, (And I think we all know how I feel about supper clubs!) and I have to say…they really are fantastic.

Get a copy and read all about their culinary adventures. Then try their Fried Chicken For a Crowd recipe. Omg, yum.

5. Pewter Place Card Holders.

I know, I already sent you to the Pig Corkscrew, and now these. But seriously…how sweet are these? Plus, they are from Hazelnut New Orleans, a really great store that I am pretty sure you will love.

Okay kids, that's all! I hope you found some inspiration! Have a terrific holiday season and see you in 2010!!!!

xoxo

© 2009 Fresh Approach Cooking
______________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

This is what I suggested in years past! 2008, 2007, 2006, 2004

Potato-Buttermilk Vichyssoise with Potato Chip Garnish

2009-09-08T11:38:00.000-07:00

.
Potato delight!

Growing up, my parents (much to their credit) didn’t have a lot of pre-made foods in the house. No frozen dinners, or packets of instant anything. And there just weren’t any unhealthy snacks. (Again, to their credit.) Maybe there would be pretzels, and once in awhile a few dozen packets of airline peanuts would show up, but that was about it. Certainly no chips...

Now, one day, when my brother and I were 9 (me) and 11 (him) we decided we really needed those potato chips…and since there were none to be found, we naturally just got it in our heads to make them ourselves.

(This is where us seeking adult supervision would have been helpful. But we were really independent children, and not exactly prone to telling anyone what we were up to most of the time. Or, ever really.)

If I recall correctly, without consulting any one or any books, we surmised that chips are made by dropping thin slices of potato in to hot oil. Super easy! So, we got out a large pot, a giant jug of olive oil, some knives, some tongs and paper towels. We set the pot on the stove, filled it with oil (I’d say just around a gallon) and sat to wait for it to boil.

Yes. We sat waiting for the oil, to boil.

Now some of you may not realize what is wrong with that statement, so please let me clarify. Oil, does not actually boil. I mean it gets good and hot, yes, but it does not visually indicate it is hot with bubbles breaking the surface. No, really hot oil just starts smoking. At first. Then it bursts in to a huge flash fire.

Good times, good times. And by that I mean, near fiasco. (And alas, this is not even the first or last story of us nearly burning the house down. Oops!)

I do know we somehow got the fire out, (we are nothing if not level-headed people) poured the screaming hot oil off of the balcony (Believe it or not, this was the action that got us in the most trouble. The stain from the oil never came out of the pavement below. ) and fanned the extremely thick black smoke out of the kitchen as best we could. When my parents found us we were sitting nonchalantly on the couch watching cartoons and eating apples.

The lesson there kids, is that oil doesn’t boil…and when we are adults and armed with a little know how, chips actually are easy to make at home.

I still don’t have pre-made food in my house though…so recently, much like that day…when I wanted something fried and salty, I did what I have always done. Made them myself. And they were good. And the house is still standing. A triumph indeed.

Now try this my peaches, and taste the joy.

3 large fingerling potatoes
2 cups canola oil
Salt
1 large sweet onion
4 cloves garlic, rough chop
1 quart buttermilk

Peel all of the potatoes. Slice one in to thin rounds, and the other 2 just into a rough chop. Soak the slices in cold water while you prepare the soup.

In a medium soup pot, sauté the potato pieces, onion and garlic until soft. Add buttermilk and salt and reduce heat and let simmer for 15 minutes or until the potatoes are soft. Remove from the heat and puree in batches. Strain through a fine mesh strainer. Taste and add salt and white pepper as needed.

In a medium pot, pour oil to a depth of ½ inch. Heat until a thermometer reads 310F. Remove sliced potatoes from cold water and pat dry. Fry until golden, remove, sprinkle with salt and let cool.

Use the chips as a garnish on the soup.

Serves four.

I used Weiser Family Farms potatoes and sweet onions, that I got at the Santa Monica Farmers Market. The buttermilk was left over from making butter. Yes, I'm that big a geek.

© 2009 Fresh Approach Cooking
_____________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Ever wonder about the process for producing kettle-style potato chips? Check it out, here.

Follow me on Twitter http://twitter.com/ChickswKnives

Vichyssoise (pronounced /viːʃiːˈswɑːz/) is really a French-style soup made of puréed leeks, onions, potatoes, cream and chicken stock.

If you are in San Juan Capistrano (or thereabouts) on Sept. 12th, check out the Ecology Center's celebration of local foods, Green Feast fundraising dinner!

Drink of the Week: Tarragon Vodka with Oro Blanco Grapefruit Juice

2009-07-22T06:23:00.000-07:00

.
Mmm. Deep summertime bliss.

When life hands you grapefruit, make a greyhound! (That's a grapefruit-vodka cocktail...)

Isn’t that the expression? No, it isn’t. But it sure is a nice thing to do!

While on a casual visit other day, my dear friend The Hostess could not get over how abundant my herb garden (of delights) has become. I do admit, it seems as if I have six kinds (in varying states of verdant health) of everything.

Except tarragon. I just have the one. Classic French.

And I have a lot of it. A gang-load. A whole passle. The fragrant fronds are taking over. (Pop by any time if you need a sprig!) Which of course got us talking about all of the things a clever kid can do with an assertive herb such as tarragon. Herbed chicken, tarragon-lemon sorbet, and this being us, well, the talk led to infused vodka. (Refreshing!)

So we hatched this cocktail recipe not only so we could use up some tarragon, but also as an excuse to throw a dash of Fee’s Brothers Grapefruit bitters in to the mix. (What with having a bottle on hand, it seemed like a quality idea.)

It did take a week to infuse the vodka, but if you want to cut right to the chase, there is tarragon infused vodka on the market, you just need to suss it out.

Now…we made this with locally grown (and locally “developed.”) Oro Blanco grapefruits, which happen to be amazingly sweet. If you don’t have them around, I suggest either using a sweetened juice or adding a touch of simple syrup, to taste. It shouldn’t be cloying. This is a grown-up drink afterall.

When it was done, we sat in the shade of a tree, and quietly contemplated the perfection of the drink. A sweet-tart concoction that had us smiling all day long.

Now try this my peaches, and taste the joy.

(This should be enough ingredients to create two drinks. More grapefruits would equal more drinks.)

1 (750ml) bottle, tarragon infused vodka
1 large Oro Blanco grapefruit, juiced
1 each passionfruit, juiced
Fee's brothers grapefruit bitters (or any bitters you may have)
Soda water
A few sprigs of tarragon for garnish

In a large glass, combine 1 1/2 ounces (a shot) of vodka, 4 ounces grapefruit juice and 1 teaspoon passionfruit juice, a dash or two of bitters. Stir. Top with soda water. Pour in to a tall glass with ice. Garnish with tarragon sprigs.

© 2009 Fresh Approach Cooking
_____________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

The Oro Blanco grapefruit was developed by the University of California in Riverside, California.

Follow me on Twitter http://twitter.com/ChickswKnives

The grapefruit is a subtropical citrus tree grown for its bitter fruit, an 18th-century hybrid first bred in Jamaica. When found in Barbados it was named the "forbidden fruit";it is also called the "shaddock", after its creator. - Wiki

Schav (Or, Cold Sorrel Soup)

2009-07-17T08:23:00.000-07:00

.
For you, my peaches, we have a photo and recipe for a summery sorrel soup that has always been much maligned due to it’s fantastically unsavory color.

(So sad!)

It is a dish with a color that exists somewhere between not-so-plucky army green and decidedly cringe-worthy, cement grey.

Something one associates with World War 2 era British school dinners and/or prison food. (Or, as Sam called it, "Sludge taken from Shrek's swamp.") So…in other words…it lacks a certain visual appeal.

But that color, what-ever-it-is, is a deceptive little shade of…um…not-so-pretty, because the soup itself is really extra terrific. It packs a bit of pow in that drab dress coat. It is bright and sour and creamy and cold and unexpectedly divine.

And not only is it a wee bit hard on the eyes, and oh so very easy on the palate, but it is also a very humble Russian peasant soup (when called schav) and at the same time, a very upscale French delicacy known as soupe a l’oseille. Go figure. One soup, two ends of the culinary spectrum.

But names and looks aside, it really is one of the best things you can eat on a hot day. Simple to make, and simple to eat. You will thank me for this recipe and I promise, after the first sip, you will have a whole new opinion of that old maxim that we eat with our eyes.

Now try this my peaches, and taste the joy.

2 T olive oil
3 pounds sorrel leaves (I used a mix of French sorrel and red sorrel from my garden)
2 quarts water
1 large baking potato, peeled and diced
Salt and pepper
1 T lemon juice
3 eggs , beaten
1 cucumber, sliced (for garnish)
Dill sprigs (also for garnish)

Heat olive oil in a large soup pot, over medium heat. Add the potato and cook (stirring often) 5 minutes. Add sorrel and water and bring to a boil. Let cook about 30 minutes.

Whisk together three egg yolks, temper with the hot soup, and whisk it all into soup. Return to the stove and cook for 3 more minutes. (Do not boil, or the eggs will scramble.)

Working in batches, carefully puree the soup in a blender.

Taste, adjust seasoning and add lemon juice as needed. Chill. Garnish with cucumber slices and dill sprigs and serve.

(Some people like this with a dollop of yogurt or sour cream, too.)

© 2009 Fresh Approach Cooking
_____________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Story and recipe for schav from The Jew and the Carrot

What is it about the Tamra Davis Cooking Show that has me coming back for more?

The common sorrel, or spinach dock, is a perennial herb, which grows abundantly in meadows in most parts of Europe and is cultivated as a leaf vegetable. Because of the mildly acidic taste, it quenches thirst, and may be helpful in boosting the appetite. Wiki

Sultan's Golden Crescent Beans, Dill and Mozzarella

2009-07-14T11:24:00.000-07:00

.
When you garden and you get your little hands on a seed catalog…well…lemme tell ya, it's pretty hard to pick what to get first.

Most people (well, maybe just me, but I like to think its most people too) go a bit mad and order enough seeds to fill a few acres of land, instead of the small plot they most likely have.

(Again, maybe just me…)

And it’s so hard to pick what to get, too. With new varieties there is no way to know what will thrive, what you will really love and so on.

I remember my first-ever glance at the amazing, terrific, words-cannot-describe, Seed Savers Exchange catalog. Every glossy page had my eyes wide and my mind reeling for days. Peaches, you have no idea. I wanted it ALL.

Beans and tomatoes and chiles, oh MY.

Luckily, I am a girl who has a pretty good grasp on my own little (gardening skill) limitations, (after catching my breath) so I just stuck with a few things, including these beautiful Sultan’s Golden Crescent beans. (Which I let curl up the corn stalks. Pretty glam, eh?) I mean…this is from their catalog:

"Rarely offered and almost extinct. SSE is pleased to reintroduce this variety. Very distinct curly yellow snap bean, stringless, prolific and very good taste.”

Rare, with good taste. Naturally, I had to give them a go.

And go they did! Go-go-pole-beans! Up-up and away.

Then it came time to eat them. Mmm. Mmm. So delicious.

Now you may not have them (I can't imagine you do…) but Im betting you can get yourself some regular string-less pole beans, and those will work just dandy. Uh-huh. Dandy indeed.

And in an effort to highlight the wonder that is these darlings, you may want to do something simple and fresh. Just like this.

So try this my peaches, and taste the joy.

1 pound string beans, trimmed
2 T mayonnaise
1 tsp red wine vinegar
1 T minced dill
1 T minced shallot
A few leaves of basil, torn
¼ cup fresh mozzarella (I got mine from the Hollywood Farmers market...mmm.)
Salt and pepper

Plunge the beans in to a large pot of boiling, salted water. Let cook for 2 minutes. Drain and rinse under cold water to stop the cooking.

Meanwhile, in a small bowl, whisk together the rest of the ingredients. (Except the cheese.) Season to taste. Add the cheese and let it marinate for up to a day.

Add the beans, season again and serve.

Serves four as a side dish.

© 2009 Fresh Approach Cooking
_____________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

String beans are green beans with "strings" that are tough to eat and should be removed.

Would you like to follow me on Twitter? http://twitter.com/ChickswKnives

Vitamin C helps your body absorb iron from meat. So add some fruit salsa to your grilled steak or burger.

L.A. International Wine & Spirits Competition

2009-06-19T09:25:00.000-07:00

.
Imagine taking a sunny summer afternoon off, and heading to a chic hide-away above Rodeo Drive in Beverly Hills to meet with some fantastically interesting people and taste award winning wines, spirits and olive oils, all courtesy of the lovely people of the L.A. County Fair. (An event that you may all recall...I love. Love. Love. The fair is the best!)

Well...I don't have to imagine it so much, since I did just that yesterday. And I am so glad I did because I can share my experience with you, sweet readers!

You see, there is so much (so, very, very much) going on in the world of wine. Sometimes it can be so hard to figure out a place to start. Do you buy by price? By grape? By label (I confess to doing all three.) Or maybe, you do some research and find award winning wines. Trusting experts, making good choices.

Well...the L.A. County Fair and the Los Angeles International Wine and Spirits International Competition (in their 70th year!) would like to offer you some assistance. After tasting more than 3000(!) wines, the judges picked their best-ofs in all sorts of categories so that you, the consumer, (and hopefully, Fair goer.) can select a perfect wine. I never really thought of wine/spirits awards as being designed for that, but now it all makes perfect sense. Instead of you or me trying every wine under the sun, why not let some experts do it and we just get to enjoy the (oh no...here it comes...) fruits of their labor. (Yes. I did. I made that pun.)

I know I would have ended up far too tipsy had I tried even more than six...(let alone 3000) so I picked and chose and what I did try left a great impression on me. (It also re-affirmed that I actually do enough about wine to know what I do and don't care for.)

So what did I try?

Just for fun I tried the "Best Fruit Wine" winner, Breitenbach Wine Cellars, American Apricot Wine, first. Since, let's be honest, this is not a wine most people ever think to purchase. But I have to tell you...it was a bit of a shock really. I mean...it was like the essence of apricot. Really fragrant and balanced and totally drinkable. I can imagine it with a bit of sparkling water, or as the perfect addition to ice cream or a dessert sauce. More of a sipping wine, than something you would pair with a meal, it's still really kinda fantastic and worth seeking out. Who knew! And how great that this event allowed me to try something so different than my typical choices. (Which is why you should go to the Fair in September and try it yourself!)

Since I am also a huge fan of the wines of Montepulciano, it was inevitable that I would go mad for the Best of Show - Red $15-29.99 (tie) winner, Cantina Redi, Briareo Riserva, Vino Nobile De Montepulciano DOC 2006. (That's a mouth-full!) It was medium-bodied and smooth, with lots of dark cherry and wild berry notes. I just swooned.

The other wine I really did like was the Best of Show - Red $30 and up: The David Bruce Winery, 2006 Russian River Valley Pinot Noir (since I like Pinot Noir a lot this was no surprise). It was like a burst of raspberry and with just a little chill to it, it is just what a warm summer day calls for.

Actually, this year the awards were divvied up by price category, ($14.99 and under, $15 - $29.99 and $30 and up) which was just a brilliant move on their part. Don't you agree? The three categories make winning wines accessible to everyone, and that is just what a savvy drinker needs in these crazy times!

And as a funny aside...they had a celebrity vintner category too, with people like Tommy
Lasorda competing...and a boy I made out with a million years ago was one of the winners, so bravo to him!

If you want to figure out who that was...and see all of the winning wines, they are all listed on http://www.lawinecomp.com/ and I think you should check it out for sure.

And just so there is a bit of food mentioned, I have to point out that I was completely charmed by a spicy tuna salad that was presented in a large, folded over wonton (resembling a hard taco shell) that was offered on the buffet table. What a smart idea! So much better than on a wonton chip! I am going to steal that for sure.

But none of this rhapsodizing helps you enjoy this wine as much as I did...what is going to help you is a visit to the L.A. County Fair in September or their Wine and Cars Under the Stars event this weekend where all of the winners will be announced and tasted. (It's really fun. Trust me. Get your tickets now.) Drink, see some amazing cars and enjoy a night out. You deserve it.

Thank you so much to everyone who made this fun event happen. I had such a nice time and hope I can do it again next year.

Now go to the Wine and Cars Under the Stars event and sip the joy!

xoxo,
Rachael

© 2009 Fresh Approach Cooking
_____________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

I loved discovering The Wine Valet in Beverly Hills. What a gem!

After drinking all that wine, we had to visit Nic's Martini Lounge for Happy Hour. Their baked oysters are amazing.

Chilled Carrot-Apricot Soup

2009-05-11T07:39:00.000-07:00

.
Oh wow. Last week…it was so terrific…cherry cherries had appeared in the market. This week…like a little, fragrant gift…apricots. I was so ecstatic. Such an amazing thing, a perfect apricot!

I had been toying all week with the idea of making a carrot-apricot soup (the idea filled my head and just had to be seen through!) and was kinda-sorta geared up to get it going…(don't you love the way I interrupt myself with parenthetical comments? LOL. Yea...me too.) but I knew I really had to be patient and not pouty if there weren’t any around yet when I arrived at the Sunday Hollywood Farmers Market.

Then happiness prevailed…they were there! Golden, sweet.

And because someone was smiling down on me, I even scored some (super inexpensive! Joyous bonus!) of the “slightly blemished” beauties for $0.25/pound and with a song in my heart I got home and got my soup under way.

This is just too, too easy to bring together. The trick is to really use the most amazing, top quality, flavorful produce you can get. Really...otherwise it's just going to be plain.

I sort of fell in love with the idea of this looking like a melted creamsicle too…giving the illusion it has cream in it…without really having any, so I went with white carrots. You can use orange, of course if you can't find white.

The flavor of apricot should not be pronounced in the soup either…it should just be something you catch at the end of a bite. If your apricots are large, use less. And if you find the whole soup is a bit too delicate for you (I do tend to like very light flavors.) try adding some curry leaves or a bit of orange zest.

Now try this my peaches, and taste the joy!

Cold Carrot-Apricot Soup

1 T. olive oil
1 large leek, cleaned, sliced (white part only)
6 white carrots, peeled, sliced into thin rounds
3 apricots, pulp only
4 cups chicken stock
salt to taste
optional: heavy cream or yogurt to garnish (I tried both and much preferred the cream…but didn't think it needed either...)

In a sauce pan, heat the olive oil. Add the leeks and cook until just soft but not browned. Add the carrot, chicken stock, apricot pulp and salt.

Puree. Pass through a strainer if you want it smoother. Otherwise, chill and enjoy.

Makes four to six servings.

© 2009 Fresh Approach Cooking
______________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Carrot museum!!!

90% of the apricots grown commercially in the United States come from California

Ilva once made a similar soup...check it out!

Apricot means "precious" in Latin. (I keep giggling imagining Golum referring to the Ring as "My Apricot.")

Canyon Ranch: Nourish. Book Review

2009-05-06T08:57:00.000-07:00

.
I had to pop in this post…because it’s just hard to resist. Even if my cookbook review skills are notoriously lacking…

I just wanted all you peaches to know how much I really, really like this cookbook, Nourish, Indulgently Healthy Cuisine, from Scott Uehlein at the luxurious and lovely Canyon Ranch Spa and that I urge you to get a copy for yourself.

There are a gazillion of books out there (and many just out in my living room too.) which speak to all sorts of cuisines and fads and fancies. Canyon Ranch: Nourish is not a book like that. It doesn’t pander or preach, or set it's self in some sort of limited category, it just sets forth food you will want to cook.

What sets this apart is that it is that rare thing…a book full of delicious, interesting but approachable recipes that cover a wide range of techniques and tastes without seeming like its oh-so-very-niche. (A good thing in my mind. I mean…I love my macrobiotic-Armenian-soups cookbook but how often do I pull such a thing out?) It’s for people who want dinner. Plain and simple.

While the recipes are all healthy, (having been written by the chef at a world famous health spa and all) it’s all logical healthy. Things people want to eat that happily are good for you too. (How about Chili-Rubbed Tequila Shrimp or Baked Lasagna with Meat Sauce. Italian Vegetable Soup with Cannellini Beans? See.) Pretty fab, right?

There are beautiful (approachable!) photos and calorie counts and explanations too. A few nods to green living and sustainable choices, and voila…a perfect cookbook for the ages. Real, healthy food. (Without any gimmicks. No weird fillers or strange concoctions. Just honest food.)

If you are the type of home cook who wants to open a book for inspiration, information and a bit of hunger-inducing photography…check this one out. It has all that, in spades.

Now if someone would just invite me to the Canyon Ranch Spa to check out the food in person…

© 2009 Fresh Approach Cooking
______________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

"Founded in 1979, Canyon Ranch in Tucson resides in the foothills of Arizona’s Santa Catalina Mountains. "

Nourish - To feed and cause to grow; to supply with matter, promote health; to furnish with nutriment. To supply the means of support and increase to; to encourage; to foster; as, to nourish rebellion; to nourish the virtues.

Heart of palm, also called palm heart, burglar's thigh, palmito, chonta or swamp cabbage, is a vegetable harvested from the inner core of certain palm trees. - Wiki

Artichoke & Olive Ravioli with Chive Flowers

2009-04-29T09:38:00.001-07:00

.
Technology still sometimes leaves me bug-eyed. How about you?

I mean...there you are, using your phone, browsing the web, taking pictures and emailing someone 2000 miles away or texting someone sitting next to you, all at the same time. It's really a bit astonishing.

Much like our food, of course. Even this most mundane things have a lot going on!

We can't just drink that glass of water and not remember that a whole lot of nature and technology and man-power went in to it appearing in a vessel with some frozen cubes and a slice of citrus for our consumption. It too is astonishing.

That's pretty much the gist of my world these days. Taking a moment to appreciate that which got us what we eat. It's a vast and amazing system! Wooo---eeeee. Again...it leaves me bug-eyed and slack-jawed.

Like when I was in my favorite old-fashioned book store and I came across a photo of pyramid shaped ravioli. So cool! I snapped a picture of the picture with my phone, emailed it to a friend and queried if she thought we could muster something like that for the vegan edition of our underground supper club, Chicks with Knives. Wham-bam, she replied and we were a go. Technology in action.

Then we just got our sweet selves to the bountiful local farmers market, pondered the fillings possibilities and voila...ravioli. (Well...there was a lot more to it than that. Testing and fussing and tasting and contemplating and pasta rolling and breaks and laughs and all that good stuff. Plus we changed our minds about what sauce went best with it about sixty-five times. And I swear at one point we thought about deep-frying them. Or maybe that was just me. I do love deep-fried!)

So we made 90 of them (Took us, what, three hours? Give or take.) and served it at our swank little dinner party to our glamorous guests and it was a smash hit. (Which I can say with confidence because - technology again - they were reviewed on line by other bloggers.) And that, was that. Technology meets old fashioned cooking. A match made in...the year 2009. And perfection all around.

They are toothsome and filling and salty and rich (without dairy!) and have a faint perfume of garlic and orange. The chive blossoms as garnish offered just the right visual punch and a tiny bit of additional flavor. (Coarse salt would be nice too...naturally.) We only offered two per person (because in all honesty...making another 35 of them would have killed us at that point. It's a lot of work doing this sort of thing on a grand scale!) but at home, I would encourage you to serve five per person.

Now, all of the ingredients in this recipe were organic and sourced locally (mostly at the Santa Monica Farmers Market. We used Santa Barbara Olives and olive oil for instance) but you can really do with anything if that's how you swing. ;-)

So try this my peaches, and enjoy.

1 cup durum wheat flour
1 cup semolina flour
2 tablespoons white flour
1 tablespoon olive oil
water as needed
4 extra large artichoke hearts
1 large baking potato, peeled, cut in to chunks and boiled
1/4 cup dry cured olives, rough chopped
2 teaspoons orange zest
1 tablespoon minced spring garlic
1/4 cup minced parsley
salt to taste (you won't need much if the olives are salty.)
Olive oil and chive blossoms for garnish

In a mixer, combine the flours. Add the olive oil and enough water to bind. Continue to mix until it all comes together adding water, as needed, to keep it smooth and not tacky or crumbly.

Roll out the dough using a pasta maker (per the manufactureres directions) or with a rolling pin. Cut in to four inch squares and chill until ready to use.

Trim down the artichokes (we used ones that were huge. Like 4 pounds each.) to their hearts and steam until soft. Mash with the potato (to bind), olives, garlic, zest and parsley. Season to taste.

Mound 1 tablepsoon of filling in to the center of each square of pasta. Lightly brush the edges of the pasta with a touch of water then gather up the corners and pinch shut. Using pinking shears, cut to crimp and seal. Freeze until ready to serve.

Boil the ravioli in a large pot of salted water until cooked through...about 3 minutes tops. Drain and serve with warm olive oil and chive flowers.

Makes about 36.

© 2009 Fresh Approach Cooking
______________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

All artichokes commercially grown in the United States are grown in California.

Have you read Secret Suppers by Jenn Garbee yet? So great...

If you are in the Bay Area, the Millbrae Spring Faire is this weekend and features a Ravioli dinner.

Chicken with Rosemary and Maple Syrup

2009-03-02T15:45:00.000-08:00

.
In the seemingly endless world of online meme’s, one of my darling friends asked me to list the first 25 songs that came up on my ipod and then pass the list along.

I got so far as pulling out the ipod and listening but decided against sharing what came up...turns out my musical taste is pretty bland...

I did notice something though…a lot of the songs were about rain. And umbrellas. Three umbrella songs and seven rain songs actually. In a row.

Weird, right? Is my music player trying to tell me something?

That would be nerve wracking.

And considering how gloomy it is today…well, I was that much more driven from those melancholy musings and in to my kitchen, to make something good and filling and happy making.

Sad songs, be gone.

So I could think of nothing better than this chicken dish. It’s maple syrup glazed sticky-sweet glory. All types of perfection. Really lick-your-plate-clean goodness.

If this can't chase away the glooms, well, I don't know what will...

Try it my peaches, and taste the joy.

6 chicken legs and thighs
2 tablespoons butter
1 cup maple syrup
1 cup chicken stock
1 tablespoon rosemary, minced
1 tablespoon apple cider vinegar
1 heaping tablespoon coarse-ground black pepper
salt to taste

In a large pan, melt the butter over medium heat.

Add the chicken legs and thighs and let brown for a few minutes. Add the maple syrup, chicken stock, salt, rosemary and pepper and let simmer for 15 minutes, turning the chicken once or twice to ensure it cooks through while the sauce reduces and thickens. Add the black pepper towards the end of the cooking.

Taste the sauce when the chicken is cooked through and add vinegar as needed. (It shouldn't taste like vinegar, it just is there to cut the sweetness a bit.)

Serve at once.

Makes four to six servings.

© 2009 Fresh Approach Cooking
_________________________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com/

Native Americans in Eastern North America were the first to discover "sinzibuckwud," the Algonquin word for maple syrup, meaning "drawn from wood." Wiki

Have you eaten at Animal lately?

More than 110 maple producers across New York are joining together to offer the state's 14th annual Maple Weekend, March 21-22 and March 28-29, 10 a.m.-4 p.m. each day. Sugar houses will be open for visitors, and events will include tastings and demonstrations of how sap is boiled into syrup. Syrup and related products will be available for purchase. New York is the second-largest source of maple syrup in the United States with 1,500 producers. (Vermont is No. 1.) - AP

Fig Cookies

2009-01-31T10:12:00.000-08:00

.
Do you window shop at the cupcake store? Do your eyes take in the chocolate counter while your mind says "just one! Just buy one!" While your wallet resists? I know I do.

I love to stare at the treats in the little french bakery and wonder. I love all the precision and gloss. The sticky-sweet offerings. But I rarely buy any of it. Do you?

I much prefer to get my hands in and make something of my own.

Maybe you do too?

Because that way, when I have my dear friends over for a cup of tea or a nice little drink, we can have a nibble too. Nothing overtly sugary, just a touch of sweet. Enough to compliment without causing a case of frosting-freeze. (When one consumes so much frosting nothing else can penetrate the taste buds. Typically experienced after two bites of a Sprinkles or Magnolia-style cupcake.)

This cookie (which really falls more in to the biscuit catagory if you ask me.) is all crumbly and rich, like the fig-newton it was modeled after. I loved the way they looked when they were finished. Like each slice of fig was set in a frame all of its own.

Try this my peaches, and taste the joy.

(Very) Adapted from Nancy Silverton's Pastries from the La Brea Bakery (an excellent book, very much worth purchasing.)

1 teaspoon ground anise seeds
1 3/4 cups flour
1/4 cup semolina flour
1/4 cup sugar
2 tablespoons brown sugar
8 ounces butter, chilled
1 egg yolk
2 tablespoons apple cider vinegar
16 dried figs, sliced lengthwise

In a mixer fitted with the paddle attachment, combine the ground anise seed, flours and sugars. Cut the butter in to small cubes and add. Mix until combined. Add the yolk and vinegar and knead until it just comes together.

On a lightly floured board, knead the dough until smooth. Divide in to two disks. Wrap and freeze for 30 minutes.

Remove one disk from the freezer and roll out on a floured surface. Cut in to squares (I used a fluted pastry wheel to do that.)

Preheat oven to 350F.

Place the sliced figs on to the cookie squares and press down gently to adhere. Place on to a parchment lined baking sheet and bake for 15 minutes or until just golden.

Repeat with remaining dough.

Makes 2 dozen cookies.

© 2009 Fresh Approach Cooking
______________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Semolina - milled product of durum wheat (or other hard wheat) typically used in pasta.

The common fig bears a first crop, called the breba crop, in the spring on last season's growth. The second crop is borne in the fall on the new growth and is known as the main crop.

Parsnip Souffle Croutons For Spinach Soup

2009-01-05T09:15:00.000-08:00

.
Happy new year everyone! I hope you had a safe and lovely NYE and that you are primed and ready for the next 365 days of madness, glory, good eating and delights.

(What can I say...all things considered, I still hold out for hope and change and all those pretty buzz words...)

My holiday season was quite terrific – with warm days and lots of festive goings on. It really was just flawless.

The one mistake I have made though, was neglecting my beautiful garden. I hadn’t even peeked at it until today and while it really does look a mess (grass has sprung up everywhere. Aye-yi-yi) the soil is dark and rich and lovely and lots of things have burst out in their winter glory.

The celery and fennel have gone wild in a good way, the arugula and sorrel in not-such-a-good-way. And the spinach! My word, it was everywhere. Again. It’s amazing and beautiful. So, naturally, I tore it all out. Not in a malicious way…but because I wanted to eat it. Mmm. But the big suprise was that there were exactly three parsnips. I was so shocked. Sure, they were a bit anemic but I had grown them myself and was pretty excited about that.

Starry-eyed surprise.

I decided to make a soup I have posted here before...but this time, had the time to really sass it up. Because while a bowl of soup is a beautifully rich meal, a bowl of soup with some sass to it is all the better. And that is where the parsnips came in as little starry soufflés.

The concept is based on the Fluffy Spinach Bites in Michel Richard’s glorious cookbook, Happy in the Kitchen, but I changed it up quite a bit to meet my needs.

They came out beautifully. They have the most incredible texture. Light and fluffy for sure, but dense with flavor.

And if you like them (and I know you will.) they also make a fab little passed appetizer. And don't be daunted by the long recipe, it really is a snap to do. Just go with it and reach the zen.

To make three different croutons, I made a base of the parsnip flavor then divided it in to thirds and flavored the other batches with carrot and roasted pepper (respectively.) You can really do any assortment of flavors you like, but my point is that this makes three batches of 64 bites each which is a lot. They hold in the fridge for three days or you can just make a third of this in only one flavor. Just don’t try to make three flavors with a third of this…you won’t get enough “batter.”

Now try this my peaches and taste the joy.

3 pounds parsnip, peeled and diced small
1 large carrot, peeled and diced small
1 red bell pepper, roasted and diced
3 cups heavy cream
12 eggs
1 teaspoon sugar
salt
3 tablespoons gelatin
2 cups parmesan cheese
1 large pinch black pepper
1 large pinch grated nutmeg
½ cup (additional) parmesan cheese
1 large pinch chile flakes

Preheat oven to 300F. Line three 8” square baking pans with foil. Make sure the foil overhangs on two sides so later you can lift the soufflés out. Butter the foil and set aside.

Steam the parsnips and carrots, separately until very soft. (In a steamer basket works best, though I admit, I microwaved them with a bit of water.)

In a blender, combine the steamed parsnip with all of the cream, eggs, sugar, salt, gelatin and parmesan. Puree until smooth. Remove and divide evenly between three large bowls. Season one batch with black pepper and pour in to the first baking pan.

Puree the second batch with the steamed carrots. Add a pinch of nutmeg, pour in to the second baking pan.

Puree the third (last) batch with the roasted pepper, additional cheese and chile flakes. Pour in to the third baking pan.

Bake all three pans for 30 minutes or until firm. Remove and let cool. When ready to serve, cut in to desired shapes and re-heat on a lined baking sheet for 10 minutes or until warmed through.

If you are using them in soup, ladle some of the soup in to a shallow bowl. Swirl some cream on top (using a squeeze bottle works best.) then top with croutons.

Serves six to eight as a soup garnish and 20 - 24 as an appetizer

© 2009 Fresh Approach Cooking
______________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

We served this soup at the November edition of the CWK Sustainable Supper Club. Are you on the list?

Crystal City, Texas is the self proclaimed Spinach Capital of the World, though California produces far more spinach than Texas growers annually.

Michel Richard was the James Beard Outstanding Chef award in 2007.

Looking for other spinach soup ideas? Check out what Ilva did at Lucullian Delights.

10 Holiday Gifts for Foodies, Chefs and Home Cooks

2008-12-13T08:00:00.000-08:00

.
Happy Holidays everyone!

I have been saving up some holiday gift ideas for you all year, and am excited to share.

Now, my sweet peaches, I know, I know. The festive light of the holiday season isn't burning quite as brightly this year. We are all looking for cheap and cheerful versus flamboyant and over-the-top.

For all these years, we have been going big, but now, we choose intimate, small, lovely. But that can be a wonderful thing indeed.

Here are my suggestions for gifts that will be treasured by your loved ones now and for years to come. I hope you like them!

1. Viva Terra Enameled Cups and Pitcher Perfect picnic-ware.

Who can resist these beautiful things?

All last summer we drank from them (ideal for a sangria or mojito or for drinks for the kiddies.) and marvelled at not only their beauty but also at how incredibly durable they are. Equally perfect for outdoor entertaining and sitting by the fire. They bring a burst of happy color in to any occasion. And when you aren't using them for bevvies, they make terrific vases!

2. Stirling Silver Utensil Earrings from the Jewelry Kitchen

Giving kitchen-themed jewelry is always fun. And I just think these earrings are too, too sweet. They are so whimsical and fun.

"No cook should be without this delicate set of kitchen utensils dramatically set in a hook earring.

Very eclectic in design, this bevy of cooking tools will delight you in sterling silver. Wear them with pride."

They also have lots of other things too choose from, so make sure to check out their website.

3. Yummyfun Kooking DVD.

Yummy Clare makes all sorts of strange and wonderful edible creations for kids of all ages in this charming and off-beat video series. I admit I ordered the Spookyfun DVD for my niece and nephew and ended up keeping it for myself (they can watch when the visit!), it's that inspiring!

4. Tokyo Recycled Glass Wine Glasses from By Nature.

I love the modern shape of these chunky glasses and that they are made from recycled glass. Perfect for everyday and upscale nights.

All you need is some biodynamic wine to pour in to them.

The company, By Nature, is only able to ship these beauties within the U.K. So save this gift for your British friends. (And they seem to be on sale right now! Bonus!) Or if you really want them, send them to a friend and have them ship them along...

5. Shiitake Mushroom Kit. Grow your own organic mushrooms from GMushrooms.com

"Shiitake is a star when it comes to versatility. This dark brown mushroom, with caps ranging in size from 2 to 4 inches, is the most widely consumed mushroom in Asia. It has been cultivated there for centuries. Its earthy fragrance and meaty texture enhances a wide variety of dishes since the results are beautiful whether they are sautéed, broiled, baked, grilled, stir fried, or sliced thin and used in salads. Shiitake mushrooms have traditionally been used to add complexity to stews or soups, and the stems create deeply flavorful stocks. Shiitake may also be stuffed and broiled"

6. Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagen.

This is the only cookbook I am asking for this year.

"Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and you'll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers." - Jessica's Biscuit

7. 4Mular - Ingredients for Molecular Gastronomy from Le Sanctuaire.

Do you have someone in your life who has taken "play with your food" to a whole new level? Do gels and spheres of liquids turned solid turn them on?

If so, check out Le Sanctuaire and get their chemistry kit started with things like Glycerin Monostearic, Sodium Alginate and Calcium Chloride (to make those super-cool beads of liquids) and much, much more.

8. Biodynamic Wine from Sky Saddle Wines. Sure, sure, a lot of wine is "award winning," but this wine has won awards for being eco-friendly and wonderful to drink. That makes it better than award winning by me. It makes it wine I want to drink and give as a gift.

I recommend (and have been enjoying) the 2006 Sky Saddle Chardonnay but anything from this winery is worth seeking out. And, of course, if you are in Sonoma, CA make sure to pop in for a visit.

9. Divine Chocolate. A farmer-owned fair trade chocolate company.

Come on now kids. It's chocolate and it's fair trade. What else do you really need to know?

(Well...) "The success of Divine means that farmers have a secure source of Fair Trade income that continues to grow year on year. Kuapa Kokoo has invested its Fair Trade income in building schools, sinking wells for clean drinking water to villages, providing mobile medical clinics for farmers in remote growing regions, and fostering women’s income generation projects to help women earn additional income for their families when the cocoa season is over.
The farmers' ownership stake in Divine Chocolate means that Kuapa Kokoo has a meaningful input into decisions about how Divine is produced and sold."

Buy, share, enjoy, repeat.

10. Please (as always) consider purchasing a Menu For Hope Raffle Ticket.

Tickets go on sale this Monday and all money goes to support schools in Lesotho, Africa.

The prizes (yet to be announced) from food bloggers around the world are always simply amazing and worth far more than the $10 ticket price.

Please help support this worthy cause.

Well then, that is all I have. I hope you found something you like.

Happy Holidays!

xoxo
Rachael

© 2008 Fresh Approach Cooking
______________________________________

You can also always check GOLDSTAR.COM for tickets to all the hottest events! Kids, I love this site!

The Ombudsman and I use it all the time...we get seats at plays, baseball games, and lots more all for great prices. Cant beat that!

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

This is what I suggested in years past! 2007, 2006, 2004

All of the photos in this post come from their respective websites. Credit where credit is due.

Fennel Cheesecake with Candied Carrots

2008-12-02T09:04:00.001-08:00

.
I feel like getting all-kindsa serious up in here...because in some weird fashion, this cheesecake deserves it.

Without a doubt, this here slice of delights has been my single greatest culinary triumph to date.

(In the dessert realm, anyway.)

How so? Well, you see...

As a few of you astute readers may have caught on by now; for the last few months I have been working along with a friend, throwing roaming dinner parties under the guise of the Chicks with Knives Sustainable Supper Club.

It's your basic underground, moveable restaurant kinda thingy. A la the Ghetto Gourmet.

We pick a date and write a menu, send out invites and lo and behold a fantatic set of total strangers show up at a secret location and good times are had by all.

It's simply dreamy.

And my peaches? Thus far, it has been a smash-hit.

(Can I get a holla? Holla!)

We make the kinds of foods that rock our own world - being all Sustainable/Organic/Local and Ethical - and it has been our distinct pleasure to serve it to people who really seem to dig our vibe.

Hip-hop-hooray!

As an added bonus, I get to feed people the food I grow in my own garden, and the food my friends and neighbors have grown too. We serve local meats and fruits and veg and keep it as earth friendly as possible without getting preachy.

So really, it's just lovely and fun and puts a smile on my face.

Which leads me to the cheesecake...the featured dessert at our most recent and most decidedly faboo, sit-down. An insane sounding Fennel Cheesecake. More to the point, a Crustless, Franchi Fennel Cheesecake with Candied Carrot Frizzle and Tree-Tomato and Grapefruit Sorbet.

Welcome to the wackness.

And yet, it worked like a DREAM! I swear.

So much so that I have made it three times since and am still getting calls and emails asking for the recipe. Raves I tell you, raves are all I hear. Such a nice thing!

There is just something so decadant and different about it. You will just have to try for yourself and see. It's is creamy and smooth and rich and airy. All at once.

The fennel is not at all pronounced, but just lends a backround note that leaves you guessing. And if you don't tell your guests that the garnish is carrot, they may never be able to figure out what it really was. (Just make sure you use a truely sweet carrot. Taste a few in your bunch to find out.)

Now me, I used all fair-trade/organic/homegrown/local ingredients and I swear it added to the specialocity of this...but even if you aren't (like me) out harvesting fennel seeds, you can still make a good show of this...and I hope you will.

So try this my peaches, and taste the joy.

1 organic fennel bulb, small dice (about three quarters of a cup)
1/2 cup water
1/2 cup organic, fair-trade, vegan sugar
1 tablespoon organic butter
2 teaspoons ground fennel or anise seed mixed with 1 T. sugar
2 pounds organic cream cheese
1 1/4 cup sugar
5 cage-free, organic eggs
1 teaspoon vanilla
2 tablespoons Ouzo, Ricard or Sambuca or 1 teaspoon anise extract
¼ cup heavy cream
½ cup sour cream

Preheat oven to 325F.

In a small saucepan, combine the fennel, sugar and water and simmer until the water is mostly evaporated and the fennel is sticky and translucent. Carefully pour out on to a Silpat non-stick baking sheet, non-stick baking sheet or parchment paper. Set aside to cool. Break up with a fork a few times as it cools to prevent clumping.

Bring a large pot of water to boil.

Lightly butter a 10-inch Springform pan and dust the interior with fennel or anise seed. Knock out any excess. Wrap the exterior of the pan with foil. Set aside.

Using a Cuisinart, blend the cheese until soft. Add the sugar and blend for 2 minutes, to incorporate. Add the eggs, one at a time. Then add the lemon zest (if using. I didn’t use it.), alcohol (or extract) cream and sour cream and process for another minute. Fold the candied fennel into the batter.

To create a water bath, place the prepared, foil-wrapped, Springform pan into a larger roasting pan. Pour the batter in to the Springform. Place roasting pan with the cheesecake in it into the oven on the center rack and then pour the boiled water in to the roasting pan to create a water bath. The water should come half way up the sides of the cheesecake pan.

Bake for 1.25 hours or until just set; the center should still have a wiggle to it.

Turn the oven off and let the cake cool in there for up to two hours, then refrigerate for at least six hours prior to serving.

Makes one large cheesecake.

(I served this with carrot strips that I tossed in corn-starch, fried, and then dusted with confectioners sugar, slightly sweetened whipped cream and a tree-tomato and grapefruit vodka sorbet.)

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Bourbon Pumpkin Cheesecake anyone? How about a Vegan Eggnog version?

The book the Professional Pastry Chef says: "The main difference between the New York style cheesecake and the regular cheesecake, is that here, the sour cream is part of the filling and is mixed with the other ingredients at the beginning. In the other cake, the sour cream is added as a topping after the cream cheese filling is partially baked. Secondly, in the regular cheesecake, the ratio of sour cream to cream cheese is just about equal. In the New York style, only a small amount of sour cream is used by comparison. Lastly, the New York style contains approximately half again as much egg." Which I guess makes this cake NY style...

Stained Glass (or Herb) Potato Chips

2008-11-23T07:31:00.000-08:00

.
Hello!

How are you today?

Feeling sassy?

I hope so! (Me? I'm stupendous! Cannot complain~)

Are you prepared for the onslaught of holiday delights? Are you ready to start indulging like none-other?

Perhaps you are in need of the taste appeal of a potato chip?

I thought so.

These are - without a doubt - the fussiest and silliest things to make...and there is even an easier way to do them that involves a few sheet pans and a brick, but I like this method and am here to share - yes indeedy.

It does require a Mandoline slicer though, for sure. So bust that pretty thing out and rejoice that you have an excuse to use it. And if you haven't got one...um...you should skip this. Because as much as I would like to say you can accomplish this with a good sharp knife...you can't. (Shrug.) But onward anyway!

So this recipe is for stained glass potato chips. Sometimes called potatoes Maxine (but only by someone I'm not entirely sure I trust with culinary nomenclature.)But you know...it's the method when you sandwich herbs in between two paper thin slices of Idaho potato. So it looks purdy and has a hint of fabulous. Because in these economic times, potatoes are still cheap and cheerful even if not much else is.

So try this my little peaches and taste the salty-fried joy.

2 large Russett/Idaho/Burbank potatoes
2 cups clarified butter or canola oil (go for the butter if you can)
1/2 cup assorted fresh herbs (obviously I used fennel fronds and oregano leaves. Just make sure you use soft herbs and nothing woody that will tear the potatoes...like rosemary)
Salt

Slice the potatoes in to almost translucent thin slices. Keeping pairs together.
Lay one slice down and add some herbs. Flatten with your fingers and top with the matching slice. Continue with the rest of the potatoes.

Heat the butter/oil and add the chips two or three at a time. Fry until golden. Remove to a cooling rack (good idea to put that rack over a paper towel or cloth so your counter stays clean.) Salt and continue frying the rest of the chips.

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

As dictated by French law, the third Thursday of November -- is the first day of the year when Beaujolais Nouveau can be sold. The red wine, made from Gamay grapes, is the first wine of the new season. Though critics long have dismissed Beaujolais Nouveau as unsophisticated, the wine surged in popularity in the 1980s and '90s. More recently, subtle price increases in the relatively inexpensive wine, along with competition from other cheap wines, have chipped away at sales. Distributors and wine shops expect sales to drop slightly, maintaining the downward trend that began earlier this decade. Last year, 2.55 million bottles of the wine were shipped to the U.S. That's down from 3.9 million bottles sold in 2001.The average price this season will be $12.99 to $14.99. That's up about a dollar from last year, he says. Sales for the 2007 season were down 12% from 2001. - WSJ

History of the potato? Sure! Right here.

Sauteed Greens, Beets & Chickpeas

2008-11-13T09:43:00.000-08:00

.
Last Sunday night I was expounding (as I am prone to do) to an enthralled audience (I'm sure...) on the difference between beets and chard, when someone stated that they are nothing alike, from a nutrition standpoint.

Well. She was just plain wrong.

And, of course, exactly right.

Beets and chard are not much alike - nutritionally.

One is a sugary root and the other is a leaf for heavens sake.

But I was talking about beet greens.

Which are nutritionally quite similar to chard, only a bit of a different color and texture...because chard is just a variety of beet in which the root is not overly developed.

In other words (and much like this post) I wasn't clear about what I was talking about. Since I was talking about beet greens.

And to think, I used to work in "communications." The irony is not lost on me. (And I do hope that is the proper use of that word.)

The good news is, I have this space to clarify (or not, depending on if this is clear to you.) and to post a nutritional power-house recipe for chard and chick peas.

A quick side-dish. It is perfect with brown rice or as a filling for tacos. I also like to use the left-overs in a fritatta.

So try this my peaches, and taste the joy.

1 bunch chard, sliced thin
1 bunch beet greens, sliced thin
1 teaspoon olive oil
1 shallot, minced
1 clove garlic, minced
juice and zest of one small tangerine
1/4 cup pomegranate juice
1 large beet, cooked and diced
1 cup chick peas (boiled or canned, whichever)

Rinse the greens and set aside. Do not dry.

Heat the oil in a large pan and saute the shallot and garlic until fragrant, about 1 minute. Add the greens and fruit juice and zest. Saute until wilted. Add the beets and chick peas and stir to heat through.

Serves four.

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.comIf you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Chard - n. - Long succulent whitish stalks with large green leaves; Beet lacking swollen root.

The beet (Beta vulgaris) is a plant in the amaranth family. It is best known its numerous cultivated varieties, the most well known of which is probably the red root vegetable known as the garden beet. However, other cultivated varieties include the leaf vegetables chard and spinach beet, as well as the root vegetables sugar beet, which is important in the production of table sugar. - Wiki

Misshapen fruit and vegetables won a reprieve on Wed from th EU as it scrapped rules banning overly curved, extra knobbly or oddly shaped produce from markets. Ending regulations on the size and shape of 26 types of fruit and vegetables, authorities killed off restrictions that had become synonymous with bureaucratic meddling. In July, these standards for the 26 products, as varied as peas and plums, will disappear. For 10 other types of fruit and vegetables, including apples, citrus, peaches, pears, strawberries and tomatoes, shape standards will remain. – NY TIMES

Grilled Kabocha Pumpkin & Asian Pear Salad

2008-10-28T17:58:00.000-07:00

.
When the phone rang at 8pm (well, did it’s little tune/jingle thing. Can you program a phone to actually just, ring anymore?) I glanced down at the number so artfully displayed and did a double take.

Knowing there is an eight-hour time difference I had to wonder, who on earth was calling me from England at that hour?

I figured it must be a drunk dial, let it go to voicemail and forgot about it. Drunk dialers are only fun for about a second after all.

What a bummer mistake.

It was a British friend and they were calling with a bit of a rambling message, but alas, she was in Los Angeles on a layover to Hawaii and had been trying to reach me all day.

Sigh.

She had called in the morning asking if I wanted to meet for a pumpkin scone.

At noon, she called to see if I wanted to meet for pumpkin curry.

At three, for a pumpkin latte, and at dinner time for a slice of…you guessed it…pumpkin pie.

Turns out the radiant lass loves her some pumpkin and apparently had spent her entire 9 hour layover alone except for one very happy cab driver, hunting it down all over this fair city and consuming with abandon.

Had I only picked up that call. I could have invited her over for a feast.

Happily, she will be in town again on her return and I will be able to offer her this delight.

I emailed and confirmed.

Now try this my peaches, and taste the joy.

1/2 shallot, minced
6 tablespoons seasoned rice vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 tablespoons olive oil
1/2 teaspoon curry powder (optional)
1 small Kabocha squash
2 large Asian Pears
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon black pepper
2 small heads frisee, rinsed and torn
1/4 cup toasted walnut pieces

Preheat grill to medium.

Whisk shallots, rice vinegar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with curry powder (if using) and salt and pepper.

Slice the squash in half. Remove seeds and slice in to 1/4 inch thick slices.

Core and slice the pear into ½ inch slices also.

Toss the squash and pears together with the vegetable oil, salt and pepper.

Grill or pan sear the squash slices until just cooked through about 6 minutes. Set aside and repeat with the pears, which will take one or two minutes.

Toss the frisee and walnuts in the dressing and serve with the squash and pears.

(The vinegar, mustard, salt and pepper were not local. Everything else was.)

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.comIf you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Frisée - French, from feminine past participle of friser, to curl. The pale, yellow salad green is a member of the chicory family.

In the last few years plantings of Asian pears were made in New Zealand, Australia, Chile, France, and the eastern and southeastern United States. Since 1984 about 500 acres of Asian pears have been planted every year in California. - Perdue.edu

LONDON, England (AP) -- The British pint has become the latest victim of the global credit crunch, with total beer sales dropping around 7 percent in the third quarter of this year. The British Beer and Pub Association said that 161 million fewer pints were sold between July and September compared with the same period last year -- a fall of 1.8 million pints a day.

Winter Waldorf with Roasted Grapes

2008-10-22T09:23:00.000-07:00

.
The weather forcaster just informed me that she expects the weather to be 80F at the beaches today.

A siren song if I ever heard one.

But I promised to take in an exhibit at the Getty Museum with the fam. Who I love. And am always excited to spend time with. (Because they rock.)

That said...I'm wondering...

What if I show up at the wrong Getty museum (the Getty Villa, which is in Malibu and therefore closer to the beach) and then feel oh-so-sorry and traipse off to get some rays instead?

Nah.

Better stick with the plan. The beach will be there tomorrow too...

Lucky I have a plan to keep my beach-body (ha ha) through the winter, so it will be there tomorrow too.

What's my plan, you ask?

More salads!

Like this one. A variation of my beloved Waldorf. Crunchy, tangy, full of flavor and with the excellent addition of roasted grapes. Gots to love it.

Try this my peaches, and taste the joy

1 cup red grapes
1/4 cup walnuts
2 stalks celery, sliced
Leaves from celery, torn
1 small fennel bulb, sliced
1/2 teaspoon minced winter savory (or other winter herb)
1 tablespoon mayo
1/2 teaspoon honey
1 teaspoon sour cream
1/2 teaspoon lemon juice

Turn your oven on to 400F.

Toss the grapes with a tiny amount of olive oil. Season with salt and pepper.

Place the grapes in an oven proof pan (I used my trusty cast-iron). Arrange the walnuts on a sheet pan. Put both into the oven. Toast the nuts until just browned (about 8 minutes.) and the grapes until just bursting (about the same, but they may need a turn or two.)

Remove from the oven and allow to cool.

Toss together the rest of the ingredients. Season to taste. Add more or less lemon juice as needed.

Add the walnuts and grapes after plating. (They don't look as pretty when they are coated in mayo. And this way the nuts won't get soft.)

(This was 99% local for me. Even the eggs and olive oil for the home-made mayo. The salt and pepper were the only imported items.)

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com
If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

The Franciscans planted California's first vineyards the 1700's.

Today, the average person in the U.S. consumes about 8 pounds of fresh grapes per year. 98% of these grapes come from California.

The name fennel originates from the Greek word for "marathon” which is the famous battle at Marathon in 490 B.C. where the Greeks fought against the Persians on a field of fennel. - Food Reference.com

Smoky Carrot Puree

2008-10-21T08:25:00.000-07:00

.
I heart the beach.

Do you?

I want to live all of my days where I can hear the sultry sound of pounding of the waves on the shore and where the seafood is fresh (and sustainable).

Where there is salt in the air and there is only a slim chance of inclement weather. (So, obviously not on the beaches of, say, Norway. Lovely though they may be.) I want to jump in the water and splash baby splash!

So it's a darned good thing that I live so nearby and can get there so often (Armed with #50 sun block. I like the beach and my skin!) and that my extra fab friends are up for it too.

Last week, in some sort of cosmic coming together of happiness I found myself on my favorite isolated strip of shoreline with two of my most darling peeps, That Pretty Girl and The Paparazzi. (Not THE paparazzi, I mean a man who I call that. Due to his giant…lens.) Two people I could spend hours listening to, since they tend to chatter in Italian. It’s so chic.

We lounged, we lazed, we lolled. We talked about food. We gazed out at the sparkling sea and tried to reconcile with the fact it is being depleted and needs us to stop it all ready.

Then the topic of edible sea vegetables came up. I mean, I was there after all, so of course it did.

I love me some sea vegetables! (As established else where on this bloggity blog…)
They are so versatile and tasty and easy to gather and quick to replenish and as good for the ocean as for our bodies. Perfection!

So a week later, as the weather gets too chilly to pop out for a day in the sands, and I want to curl up at home, but still feel like the water is nearby, I can make this recipe, using smoked dulse. The best of the sea vegetables indeed. With the extra perky addition of a "hint of smoke." It's like they knew I was coming.

This side is a perfect balance of earth and sea. Sweet and smoky. Smooth and comforting. A bowl full of yum.

The simplest thing to put together and a four-star dish.

So try this my peaches, and taste the joy.

4 large carrots, peeled and chopped
1 large potato, peeled and chopped
1/3 cup carrot juice
2 tablespoons smoked dulse

Bring a pot of salted water to a boil. (Actually, how about boiling some water in an electric kettle, which is far more efficient and then adding it to a pot with some salt. Yea. Do that.)

Add the carrots and simmer at low heat for 15 minutes. Add the potatoes and simmer for an additional 10 minutes until everything is really soft.

Meanwhile, heat a small skillet and dry toast the dulse. It will change from blackish-brown to pinkish-brown. Remove from the heat and let cool.

Drain the water and add the carrot juice. Puree with an emersion blender until creamy soft.

Crumble the dulse and stir it in to the carrots. Top with a sprinkling of smoked salt.

Serves four.

(Carrots, Carrot Juice and Potatoes were local.)

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com
If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are slimy thieves making money off of my content. Creeps.

Check out the Mendicino Sea Vegetable company. Good people. Good products.

An Atlanta grocery store known as "Disco Kroger" is reopening after a $5.5 million transformation into an gourmet food store. The Kroger in the Buckhead neighborhood is becoming one of the chain's "Fresh Fare" locales with $1,000 temperature-controlled wines, fresh organic treats and chef-made entrees. The new store is scheduled to open Sunday. Despite the overhaul, the store's silver disco ball will still hang at the front entrance. It got the nickname in the 1980’s because it shared a shopping center with the Limelight disco in the city's clubbing district. - AP (In LA we have a "Rock n' Roll" Ralphs, because it's in Hollywood. Not to imply we are cooler...but really. Disco?)

What are you waiting for? Get your CWK Sustainable Supper Club tickets today. The dinner is this weekend.

Drink of the Week: Tomato Martini

2008-10-17T09:34:00.000-07:00

.
In honor of Columbus Day - a holiday I have never really understood or gotten behind – The Ombudsman and I took a little day trip to San Juan Capistrano.

Have you been? What a fabtastical little town! So lovely and tranquil and darling. Just a slice of purdy. You must, must, must go. The best of the California Missions for sure. No doubt. Loved it.

And after a day full of history and architecture, my good friend didn't have to ask where I thought our next stop should be.

With the lingering light and languid mood, we knew inherently that a cocktail was in order.

So we went by our favorite bar, (the one I can walk home from if need be) looking forward to imbibing in one of their delicious signature drinks.

Not shockingly, it was closed. Not sure if it was the hour (4:30), the day (Monday) or the fact it was a holiday…but none-the-less, we were left standing on the sidewalk – parched.

Alas.

But after such a flawless day, this wasn’t going to get me down. Oh no, no.
I just had to make my own libation and watch the sun set on another perfect day.

That all being in the past and today being Friday though…I suggest you make one of these yourself. It’s a grown-up bevvie with a hint of Bloody Mary and a kiss of gazpacho. Sweet and sharp, if it sounds appealing chances are you will love it.

Now try it my peaches, and taste the joy.

2 ounces vodka, chilled
3 each cherry tomatoes
2 slices cucumber
Dash of Tabasco
Squeeze of lemon
Olives for garnish

Rinse a small glass with water and place in your freezer, upside-down until frosty.

Meanwhile, add the tomatoes, cucumber, Tabasco and vodka to a large glass. Crush the tomatoes with the end of a long wooden spoon. Strain in to the chilled glass. Add lemon to taste.

Serve with olives.

Makes one incredibly strong cocktail. Please drink responsibly.

(The tomatoes, cucumber, olives and lemon were local. The vodka came via Russia. So, it was a pretty local drink actually.)

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com

The Gold Medal is one of the sweetest tomatoes.

California is the only state in the U.S. where olives are commercially grown.

Chicken soup, which has been used for years as an effective home remedy to deal with the common cold, can also help fight high blood pressure, researchers in Japan have learned. Study leader Ai Saiga, a researcher from Nippon Meat Packers, says that chicken breast contains collagen proteins with effects similar to ACE inhibitors, mainstay medications for treating high blood pressure. - Japan Herald

Peanut Butter Cookies

2008-10-13T07:35:00.000-07:00

.
So I was invited (asked?) to donate some baked goods for a fundraiser last weekend.

My natural inclination of course was to go all crazy and make some over-the-top extravaganza. That's my typical M.O. afterall.

But the more I thought about it (and after I made the gluten-free fudge. Yum.) the more I realized that as much as I like challenging myself to bake, I believe equally in the power of a classic cookie.

A perfect cookie draws you in and whisks you back to childhood. It is a reminder that no matter what the papers and the politicians say, the world is still a fun place and baked goods are just plain happy making.

Don't know about you, but these past few weeks, I've needed to be reminded of that.

So, I made these Peanut Butter cookies.

After I made them I took that hilarious picture. Which normally I wouldn't post, but it just struck me as being all very domestic, innocent and sweet. And we can all use a bit more of that these days.

Indeed.

Now try this my peaches, and taste the joy.

1/2 cup butter
1/2 cup dark brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups all purpose flour
1 cup peanut butter

Preheat your oven to 350F

In a stand mixer with the paddle attachment, beat the butter until soft. Add the sugars and blend to incorporate. Add the egg, salt, vanilla, and then the rest of the ingredients.Roll the dough into small balls and space out on a greased baking sheet. Using a fork, press down a cross-pattern into each cookie. (While I wonder if that is actually needed, it certainly is traditional)Bake for 10 -12 minutes. Remove from oven and transfer to rack to cool.

(As for my participation in the Eat Local Challenge...these weren't local. Obviously. Well, the egg was, but that's about it. They were organic though!)

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com

People in the U.S. eat more than 600 million pounds of peanuts a year.

In 2006 a new edition of the Joy of Cooking, based on the writing and structure of the 1975 edition was published to celebrate the 75th anniversary of Irma Rombauer's self-published cookbook. -Simon & Schuster

What is a bake sale? Allow Wiki to explain.

French Style Tomato Soup

2008-10-10T09:14:00.000-07:00

.
Last weekend took a bite out of me.

It all started innocently enough.

An invitation to a birthday party, a few beers, (my commitment to eating local ends at beverages you must understand) a couple of shots of who-knows-what, a scandalously short skirt and one reckless piggy-back ride, all conspired to land the Ombudsman in the hospital getting stitches at 3 am.

Poor, sweet man. Bled like a stuck pig he did. (Sorry, icky, right?) And after the doctor had his way, he looked remarkably like Frankenstein’s Monster. (With a nicer smile.)

Bless his heart. And his noggin.

Oh. Sweet love. (Thank GOODNESS he never reads this. I swear he would kill me for gettin all gushy. But I’m a girl. And a friend. So there you go.) Needless to say, my guilt is paramount and my heart is heavy and the poor boy is a bit shamed and ego-battered (but enviously well insured! The pay as a city worker may be sputtery but heavens does that insurance rock!) well...all that called for soup.

But what kind at this crux of the seasons?

Looking around the farmers market the next day, I found myself in a bit of a conundrum. There were tomatoes and pumpkins. Corn and persimmons. Basil and beets. End of summer, beginning o fall. Which to choose? The last of the warm summer harvest or the new and exciting autumn delights?

I opted for both by making a nourishing tomato soup to offer a bruised and battered man. Summery tomatoes in a warm bowl. The orange and fennel and tomato melding in to a perfect meal.

Fresh and spry, simple and delicious. Very quick (quicker than most of my recipes!) Perfect for what ails you or just the right thing for a lovely luncheon…So try this my peaches, and taste the joy.

(As you can see from the photo I did not include the croutons. I mean, I did, but we ate them before the shot was taken...)

1 small baguette, sliced on the bias (yeilding 12 slices. save the rest for something else)
olive oil
1/4 stick butter
1 onion, peeled and quartered
1 small fennel bulb, coarse chop
1 carrots, peeled and rough chopped
2 garlic cloves
1/2 teaspoon thyme
1 teaspoon orange zest
4 small tomatoes, cored and rough chopped
1 28-ounce cans crushed tomatoes with added puree
3 cups vegetable broth
Optional garnish (lower calorie if you skip it)
1/4 cup heavy cream
1 teaspoon minced fresh rosemary
2 more teaspoons orange zest

Preheat oven to 350F.

Brush olive oil on both sides of the bread. Season with salt and pepper and arrange in a single layer on a baking sheet. Bake for 8 minutes or until crisp, to make croutons.

In a food processor, chop the onion, fennel, carrot and garlic.

Melt butter in heavy large saucepan over medium heat. Add onion and next 5 ingredients. Cover and simmer vegetables 10 minutes. Season with salt and pepper.

Whisk cream, rosemary and 1 teaspoon orange zest in bowl until slightly thickened. Season with salt and pepper. Stir remaining 1 teaspoon orange zest into soup. Ladle soup into bowls. Drizzle cream mixture over and serve with a few croutons.

(For those of you following my eat-local-ism...the bread was local artisan made, but obviously not with local ingredients. Everything else came from the Hollywood Farmers market or my own garden.)

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com

A 15-ounce can of garbanzo beans contains about 1 1/2 cups beans, after draining and rinsing. One cup dried beans yields about 3 cups cooked beans.

Order your Montery Bay Aquarium Sushi Pocket Guide now! So "you’ll be able to make seafood choices that please the palate and protect the world’s ocean wildlife."

Restaurants in Los Angeles that I have a hard time Googling: Eat. Local. 8 oz. Food. 15. Milk. (Couldn't find links for some. Because their names are dumb! You try searching for "Food restaurant in West LA" or "Local restaurant on Sunset blvd.") Any to add?

Texas Caviar (Black Eyed Pea Salad with Speck)

2008-10-06T06:07:00.001-07:00

.
Tell me peaches, are you taking part in the Eat Local Challenge?

You know...one month of 100-mile diet/local eating? Brilliant concept.
Important concept.

I'm on day six and rockin it like no other. (With exceptions of course. Since there isn't much alcohol for those cocktails produced in these parts. Yet.)

And talk about fab-tastic diet! I feel so invigorated and empowered and sassy. Supporting local farmers and the local economy.

Plain and simple, it's the best! (Plus, I swear, I lost that stubborn 3 pounds I am always whinging about. Most happy!)

I could go on and on, but since most of you aren't in a temperate climate, it may not be the easiest thing for you to take part in. But no worries, since this recipe can be made any old place. Texas, for instance. (Since I assume, based on the name - that is where it originated.)

It's just a bean-dream. All kinds of yum. Makes a girl smile.

The flavors are smokey and salty and creamy (that be the beans) and nutty (beans again) and get better n' better after a day or so of marinating. And it is totally open to being fussed with so you can really do whatever you like to make it your own. I personally served it as a side dish, but I hear tell that in Texas it is actually a kind of salsa. (As in, for chips. Seems...tricky to me. What with the beans being round-ish and all. But hey. Texans have skillz.)

So try it my lovelies and taste the joy.

4 cups cooked black eyed peas
1/2 cup olive oil
2 tablespoons apple cider vinegar
salt and pepper
2 sweet chile peppers, sliced
1/4 cup minced red onion
1 cup flat leaf parsley
1 stalk celery, small dice
1 ounce speck (smoked prosciutto), torn

Toss the beans with the oil and vinegar. Add salt and pepper and let sit at room temperature for 1 hour.

Toss in peppers, onions, parsley and celery. Let rest until ready to serve.

Just before serving, in a dry skillet, saute the speck until crispy. Garnish beans with speck and serve.

Serves six to eight

In this recipe, all of the ingredients either came from the Hollywood Farmers Market or my own garden.

© 2008 Fresh Approach Cooking

______________________________________

2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com/This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of my copyright. And generally cheesing me off.

Speck is leg of pork which has been cured in salt and spices. It rests for several weeks before being cold-smoked slowley at 20°C or lower. The speck is then allowed to mature for about five months.

We served a version of this at our August Chicks with Knives Sustainable Supper Club. If you are in LA, I hope you will join us for the next one!

I heart Tiffany.

The suburban New York store where Tom Carvel launched his Carvel's ice cream empire is set to close after more than 70 years. Tom Carvel's ice cream truck got a flat tire on Hartsdale's Central Avenue in 1934. He was forced to pull over and did such brisk business that two years later, he opened an ice cream stand on the spot, about 25 miles north of Manhattan. - AP

Pickled Golden Beets with Cloves

2008-09-22T11:06:00.000-07:00

.
Well it certainly has been an age since I put up a post for my Kitchen Project series, now hasn’t it!

The idea being that this is a recipe that takes some time and is more of a “let’s spend the day indoors” event than a “Hey, what’s for dinner”? It's a way to connect with food in a more meaningful way by dedicating a block of time to it.

So let's get on with it!

What with today being the beginning of (Northern hemisphere) autumn, I can think of no better time to wax rhapsodic about that which is the beet. Seasonal, bright and tasty.

And to gild the lily as it were, we will be, immersing said beet in to a briny solution and calling it a pickle.

Oh my oh my.

I love pickles.

Who’s with me?

It’s the sweet-and-sour saltiness that gets me.

Plus, I can make them myself which adds to their fabulocity. Mix and match flavors, and a bite full of heaven is mine.

And if you play along, it can be yours too.

In this case, by using golden beets the counter tops (and my fingertips) stay white and I end up with jewel-like glasses of treats. Heady and delightful. Perfect with a charcuterie plate or cocktails or alongside roast meats. Nothing could be more autumnal.

So try this my peaches and taste the joy.

7 pounds of small golden beets, with roots and 2 inches of tops
1 California bay leaf, dried

A few sprigs of fresh thyme
10 cloves
10 peppercorns
2 cups organic, raw sugar
2 teaspoons salt
4 cups apple cider vinegar
2 cups water
8 – 10 pint jars (I like Kerr or Mason brand)

Scrub beets thoroughly. Add to a large pot of cold water and bring to a boil. Boil until just tender (approx. 15 – 25 minutes depending on size.)

Drain beets and cover with cold water. When cool, trim the tops and remove skins. Slice into ¼ inch thick slices or wedges.

Combine bay leaf, thyme, cloves, peppercorns, sugar, salt, vinegar and water in a large, non-reactive pot. Bring to a boil, stirring to dissolve the sugar. Taste and adjust seasoning as needed. Reduce the heat and let the liquid simmer for 10 minutes.

While the liquid simmers, pack the beets loosely into pint or quart mason jars.

Pour hot liquid over the beets, leaving ¼ inch of space at the top. Close the jars and process for 30 minutes in a boiling water bath.

Store the beets in a cool, dry place for three weeks before eating.

© 2008 Fresh Approach Cooking

______________________________________

2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com/This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of my copyright. And generally cheesing me off.

Restaurant review I just felt like sharing. Aronia de Takazawa.

Told you I like pickles! Here we have fennel, carrots and onions…

Lemon-Thyme Cupcakes

2008-09-09T06:35:00.000-07:00

.
Take cover gentle readers. I hereby declare a full on sugar-shock assault.

I'm bringing out the big guns.

Serious stuff. Butter-bombs, not war.

That's right.

It's cupcake time.

I mean it kids. I don't mess around.

When I want a full-fontal attack of the heart and the smile, I think it's best to bring out the tiny taste sensations.

Something we can all come together over.

Seriously. I know you like cupcakes too.

Cupcakes trump all.

Case closed.

Now if you – my angels, my loves – have an urge to try the single best cupcakes ever devised, I urge you to try this recipe which was developed and writen entirely by the world's greatest pastry chef, and my dear friend, Suzy Griswold...based on my daft "I want lemon-thyme!" cry...and taste the joy.

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
1 cup crème fraiche
2 eggs
1 yolk
1 tsp vanilla extract
3 oz unsalted butter, softened
¾ cup sugar
2 tablespoons minced fresh thyme
2 tablespoons minced fresh lemon zest

Adjust oven rack to lower-middle position; heat oven to 325 degrees. Line mini muffin pan with baking-cup liners. Lightly spray the liners with nonstick cooking spray.

Sift the flour, baking powder, baking soda and salt together.

Combine and whisk together the crème fraiche, eggs, vanilla, lemon and thyme.

Put the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is creamy. Stream in the sugar and beat until fluffy and pale.

Reduce the mixer’s speed to low. Add the dry ingredients in 3 additions, alternating with the wed ingredients in 2 additions.

Divide the batter evenly between the liners, filling them about two-thirds full.

Bake until the cupcakes are lightly browned and slightly cracked on top, 15 to 20 minutes. Let cool completely in the pan on a rack.

Top with vanilla buttercream frosting

Vanilla Buttercream

4 oz unsalted butter, softened
1 vanilla bean, scraped
3 to 4 cups powdered sugar
¼ cup milk
1/2 teaspoons vanilla extract

Place the butter and vanilla bean seeds in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is creamy.

Add 2 cups of the sugar and then the milk and vanilla beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1/2 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

© 2008 Fresh Approach Cooking

______________________________________

2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com/

This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of my copyright. And generally cheesing me off.

The term 'cupcake' is first found in E. Leslie's 'Receipts' (1828).

Indiana State Police said Anthony Herbert Lee, 38, of Hammond, was arrested Saturday for trying to sell the nearly 13.5 tons of stolen pizza, worth more than $45,000. A company contracted Lee to pick up 3,000 cases of Stouffer's frozen pizzas from Nation Pizza in Schaumburg, Ill., on Aug. 31 and deliver them to Springville, Utah, on Tuesday. After having motor trouble and realizing he wouldn't make the delivery date, Lee called his insurance company, according to police reports. He led the company to believe he owned the pizzas and needed to sell them, police said. - NWI Times

Heirloom Tomato Tarts with Rocket & Torpedo Salad

2008-09-04T08:15:00.000-07:00

.
While reading the book The United States of Arugula (Lovely book, but my, what a cheese-ball title) by David Kamp, a brief passage stuck with me enough so that I am about to look it up and share with you. Yes, my dears...for you.

Ah. Here it is.

I am copying from page 154 of the soft-cover edition, where Mr. Kamp is speaking about the ever-so (devilishly) outspoken Jeremiah Tower (who I just can't help but adore.) and his tenure at the acclaimed (and indisputably influential) Berkeley, California restaurant, Chez Panisse, in the early 1970’s. The italics are Mr. Kamps.

What was most extraordinary about their partnership, Bishop says, is that Tower wrote out these elaborate, themed menus, a different one for each night of the week, and sent them off to Goines to be rendered in calligraphy, printed up, and posted for public viewing a few days before they’d be served…without ever having cooked any of the dishes described.

*Gasp!*

The scandal!

Oh. Wait. Really?

Who doesn’t do that?

I certainly do. Every darned time. Conceptualize first. Cook later. It seems only natural. Is that not natural?

And if not, I guess I am just doing things the JT way, because I never have a recipe first. Or, mostly never.

I just think of best and most intriguing ingredients, string their names together into a pretty title and start cooking. Seems like the right way to go.

Makes cooking that much more of an adventure I say. And lends itself more to my very own artistic expression...

This tartlette, for instance, was conceived as such:

Tomato Tartlettes with Rocket and Torpedoes Salad

Polenta Crust Tart, Czech Yellow Wonder, Black Triefle and Cherokee Purple Heart Tomatoes, Wild Rocket Greens, Pickled Torpedo Onions, Indonesian Long Pepper Vinaigrette

Right there you have whole recipe so far as I can tell. Hardly needs much explanation. I would argue that anyone with a basic knowledge of cooking could take that title, and the ingredients and pretty much come up with a sensational recipe. Perhaps it would be a free-form tart. Or maybe the tart would rest on a bed of the greens. Maybe the pickled onions would appear minced up in the dressing. The possibilities are endless and endlessly delightful. It's what I love about cooking. The interpretivnessocity of it all.

But not everyone has a basic knowledge of cooking now do they. And some people just happen to like a good old fashioned recipe. Nothing wrong there! So for them (and you!) I present my interpretation (read: recipe) of that string of pretty words. Its a good launching point and hopefully one that will inspire.

The Rocket and Torpedoes business is just me thinking I'm a cut above sassy, when it really just means arugula (called Rocket in the UK) and Torpedo onions, which are elongated red onions. You can use whatever you have on hand. I also incorporated Indonesian Long Pepper which was grated on a microplane. Chic and warm, it’s a nice variation from regular black pepper. All together this makes for a sensational starter or light luncheon.

So try this my peaches, and taste the joy.

Your favorite whole-wheat tart dough recipe – enough for two large tarts
12 large tomatoes
Olive oil
Salt
½ cup pickled torpedo/red onions
Parmesan cheese
2 cups arugula (Rocket) greens
2 tablespoons olive oil
1 scant teaspoon lemon juice
6 each, organic Indonesian long pepper, grated as needed
1 teaspoon whole grain mustard
Pepper as needed

For individual tarts you will need six individual removable bottom fluted tart pans. Otherwise, just make one large tart.

Core your tomatoes and slice lengthwise. Coat the skin lightly with olive oil and season with salt. Place cut side down on a sheet pan and roast at 500F until the skin blisters – about 10 minutes. Remove and let cool.

Make your crust and blind bake. When slightly browned, remove from the oven and immediately grate some Parmesan cheese into each shell. Let cool then top with tomatoes.

For your vinaigrette. Whisk together the mustard, long pepper, olive oil and lemon juice. Taste and adjust seasonings as needed.

Toss the greens with a scant amount of the dressing.

Top each tartlette with the greens, some of the pickled onion and another light grating of Parmesan and long pepper.

Serves six

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com/

Coffee is one of the world's most chemically treated food commodities. DDT, malathion, BHT, and petroleum-based chemical fertilizers are commonly used in it's production. - Los Angeles Magazine

Japanese Black Trifele are ttractive tomatoes that are the shape and size of a Bartlett pear with a beautiful purplish-brick color; the fruit are perfect and smooth with no cracks. The flavor is absolutely sublime, having all the richness of fine chocolate. -Baker Creek Seeds

Corn and Opal Basil Salad with Avocado

2008-09-02T07:04:00.000-07:00

.
Now lookie here my little geese. My darling ganders. My sweet peaches.

What with that arbitrary holiday known as Labor Day (which I am all for, being a Union lovin’ gal and a bit of a socialist at heart and whatall) having come and gone you may be thinking “Alas! Summer is over! Whoa is me!”

But lament not!

According to the sun and the moon and the celestial path of this good earth I can assure you summer (in these here parts) is not at all over. (Unless you are the school attending type I suspect) And the bounty continues and the delicacies abound and let’s face it…there is much to revel in still.

You can still feel the sweet kiss of the sun and bite in to the heavenly fruits of the day. The moment has not passed.

(And to think. You accuse me of being hyperbolic. Haven’t we talked about this? I am! I am!)

As a darned fine example of the sustainable pleasures on which we feast, I offer you this. This dreamy delight. This earthy rendition of fantastic. This which will make your eyes smile and your mouth sing. Yes indeedy my angels my loves, this is that good. This is that simple. This is that close to summertime perfection.

This recipe, which was taught to me (though altered slightly) by the amazing, the incredible, the utterly foxy, Meg, of Large Marge Sustainable Catering, is what I am talkin' about. (And I hope if you have any catering needs you will give her sweet self a jingle and tell her I send my love.)

And as a fabulous bonus in my particular case, the ingredients seen here are all from my garden (yes, even the avocado). Which makes my heart beat that much louder and my desire for you to try it that much stronger. Home grown happiness.

Now please do try this and taste the joy.

4 ears of sweet corn
1 large avocado, diced
1/2 cup small, whole, purple (opal) basil leaves
1 teaspoon apple cider vinegar
1 tablespoon olive oil
salt

Cut the kernels from the corn. Toss (oh so gently) with the rest of the ingredients. Season. Taste. Re-season as needed. Serve as soon as possible.

Serves four.

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com

This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of my copyright. And generally cheesing me off.

In LA? Come take a cooking class at LA Food Works!

More than 50 million students eat lunch in school cafeterias daily. With the dawn of the new school year, districts across the country are signing on to the burgeoning "farm-to-school" movement. As a result, a number of school districts have cut back on fruits and vegetables purchased from large distributors in favor of working individually with local farmers. While that can be more expensive and may involve more work, food directors say it pays dividends in fresher, better-tasting produce that more kids eat. Signing up more kids for school lunches can help the bottom line, since schools receive a per-student subsidy from the Agriculture Department's National School Lunch Program. At the same time, schools are bolstering regional agricultural economies. - WSJ

Dark opal basil is a cultivar of Ocimum basilicum (sweet basil), developed by the University of Connecticut and John Scarchuk in the 1950s. With deep purple, sometimes mottled leaves, it is grown as much for its decorative appeal as for its culinary value. Dark opal basil is a past winner of the All-American Selection award. - Wikipedia

Simple Greek Salad

2008-08-20T07:26:00.000-07:00

.
On one flawless Southern California morning, I dolled up and walked my self over to photographers heaven, Samy’s Camera.

Armed with the make and model of the camera I had meticulously researched scrawled on a slip of notebook paper, I was finally ready to commit.

Arriving on the 4th floor, my info was conveyed to the adorable sales clerk. The camera was procured. Price was confirmed and a credit card about to change hands.

It all seemed so easy. (Sigh)

But then, alas, a few questions were posed. A revelation was made. (That I take pictures of food.) A different camera was offered up. (Waterproof! Smaller! Not available in fashion-colors!) The transaction completed and I traipsed off with what turns out to be the most annoyingly lame and un-useable camera known to human kind.

Seriously kids, do you see those pictures? That is a sampling of a month’s worth of trying every silly setting on the thing. Here there and everywhere the camera has come out and failed me spectacularly.

Dishes have not been recorded, moments not captured, and sadness has settled in my heart due to a stringent no-return/no-exchange policy (and a vague hope it was just really me and not the camera.)

But then I realized something…a little something. I can still share recipes without photographic evidence and you will still love me.

Well, I hope so anyway!

So while I do my darndest to figure out this shamefully overpriced digital contraption, I shall leave you with a recipe for Greek salad.

And I leave the imagery of this perfect summer salad to you.

1 ½ tablespoons red wine vinegar
Juice from 1 lemon
2 teaspoons fresh oregano, minced
½ teaspoon salt
A few grinds of black pepper
1 clove garlic, minced
¼ cup olive oil
½ medium red onion, sliced thin
2 English cucumbers, peeled, halved lengthwise, seeded, thick slices
6 large tomatoes, each tomato cored and cut into wedges
¼ cup loosely packed torn fresh parsley leaves
20 large kalamata olives, each olive pitted and quartered lengthwise
¼ cup feta cheese, crumbled
2 hearts of romaine lettuce, chopped

Whisk together the first seven ingredients in a large bowl.

Add the sliced red onion and cucumber and toss; let stand 15 minutes.

Add the tomatoes and parsley to bowl with onions and cucumbers and toss to coat.

Divide lettuce on wide, shallow serving bowl or platter; top with vegetables, sprinkle olives and feta over salad. Serve immediately.

Makes enough for six to eight people.

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of copyright. And generally cheesing me off.

Are you coming to the Chicks with Knives Sustainable Supper Club dinner?

More than 90 % of American wine production occurs on the West Coast. A large part of carbon-dioxide emissions associated with wine comes from simply trucking it from the vineyard to tables on the East Coast. A wine bottle holds 750 ml and generates about 5.2 pounds of carbon-dioxide emissions when it travels from a vineyard in California to a store in New York. A 3-liter box generates about half the emissions per 750 ml. Switching to wine in a box for the 97 % of wines that are made to be consumed within a year would reduce greenhouse gas emissions by about two million tons, the equivalent of retiring 400,000 cars. - NY Times

Vietnamese Green Mango Salad

2008-08-07T09:14:00.000-07:00

.
The Ombudsman is not just a mediating master...he is a regular Svengali when it comes to food (and pretty much everything now that I think of it). Just one off hand suggestion and next thing you know, I am growing corn. Because home grown corn is so fab. Or so we hear. (Report on that next week.)

One side-ways glance at a taco truck and everyone in the group is lining up with cash in hand. A whim involving Santa Rosa plums, a jar of pickled herring and a surf board and next thing you know…trip to Mexico. (There is a food correlation there. It’s just hard to extract.)

I tell you the boy is like an air borne pathogen. In a friendly way. (Is there such a thing? Maybe he is more like perfume? No. That’s too girly. I’ll stick with pathogen.)

He is forever getting people to try running a marathon (really) or eat at random Vietnamese hole-in-the-wall mini-mall lunch spots. Sampling fare such as this.

Then, of course, you/one/I become addicted to it/that/whatever-it-was he has introduced in to your life and you/one/I become that much more worldly and happy for it. And you/one/I start to wish I were better at navigating since I could never find that spot again without a chauffer.

So I am forced to make my own version at home and that is just fine by me.

And for you my peaches (and Santa Rosa plums) I share this version of the classic dish that is the best side-salad you can imagine.

Try it and taste the joy.

2 firm, green mangoes
2 vine-ripe tomatoes
1 cup blanched green beans, sliced on the bias
1 small clove garlic, minced
1 red Thai bird chile, sliced
1 teaspoon fresh lime juice
1 tablespoon brown sugar
1 teaspoon rice wine vinegar
1 kaffir lime leaf, minced very fine
Fish sauce, to taste (optional)
1 cup mint leaves
1 cup Asian basil (Thai Holy, Opal or Siam Queen)

(My ingredients were all local and organic. Even the mango. A good way to go, ya? But if that's not feasible where you are, try it anyway. It's a tasty dish)

Peel the mangoes with a vegetable peeler. Grate or julienne the mango and set aside.

In a small bowl, combine the garlic, chile, lime juice, brown sugar, vinegar, kaffir and fish sauce.

Taste and adjust as needed. It should be a balance of sweet, sour, spicy and salty.

Toss the dressing with the mango. Set aside.

Slice the tomatoes into long strips, removing the seeds. Add to the mango along with the green beans. Let rest for 10 minutes. When ready to serve, add fresh herbs.

Serves four.

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of copyright. And generally cheesing me off.

Bennigan’s, an Irish-themed bar and grill with about 200 sites across the country, filed for bankruptcy, a move that will put hundreds of employees out of work and leave many landlords with empty retail space during a painful time in the real estate market. Sister brand, Steak & Ale, will also close. - NY TIMES

If fresh kaffir lime leaves are not available, use the tender new leaves of lime, lemon or grapefruit.

Are you coming to the next Chicks with Knives Sustainable Supper Club dinner? If you are in LA, I hope you will!

Drink of the Week: Vegetarian Bacon Martini

2008-07-28T15:54:00.000-07:00

.
Okay, I give up. When did this whole "bacon" thing become a trend?

Are you kids really just clamoring for that much more bacon in your lives?

So much so that it has to invade the sacred realm of cocktails? (Well - as a purist, I consider it a sacred realm. Anyone out there adding things like chocolate and six varieties of fruit may beg to differ. In fact, to them, the realm as it were could be categorized as a bit of a free for all, or a brave new world, wouldn't you say?)

I guess so.

I mean, as the sweet boys (so dang sweet) at the local hot spot Animal can attest, bacon-chocolate combo desserts are pretty much the must-try treat these days. Almost everyone who saunters through the door at their minimalist space tops off their dinner with it.

Downright wacky stuff, eh?

So in the interest of trying my hand at the more-bacon wave, I started asking around, "What would you put in a bacon martini?" Because, facts being facts, I prefer a cocktail to dessert any day. Uh-huh. Drink it up!

The responses to my query started out quite basic (try bacon infused vodka) and then rapidly started veering in to places that would make a hog-farmer wince. And might make a distiller cry. Not to mention the elaborate schememing and garnishing being described would have involved a battery of kitchen equipment...never a good thing once the drinking has commenced...

So I pulled back and went simple. Followed my heart. Kept it chic.

What I ended up concocting not only works well with bacon dishes, but doesn't actually include any honest-to-goodness porcine delight. (Having tried a few bacon vodkas I deemed it not up to my standards. Or appealing to my palate. Heck, I just plain didn't care for it I tells ya!) The secret to its pork-like taste is thanks to my friendly shaker of Bacon Salt. When used as a garnish it just adds that certain something to the heady and smoky bevvie. And downing one of these will knock you on your you-know-what.

In other words…it’s perfect.

Now try it my peaches, and taste the joy.

Vodka
Scotch Whisky (the smokier the better)
Bacon Salt
Cocktail Onions

Pour three parts vodka to one part whisky over a mixing glass full of ice. Cap and shake vigorously.

Pour no more than two ounces (its straight alcohol! You don’t want to fall over after one!) in to a glass that you have rimmed with bacon salt.

Garnish with onions and serve.

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of copyright. And generally cheesing me off.

For 1,200 years, an imperial edict banned the eating of meat because of a Japanese Buddhist belief that it was unclean. Fish was central to the Japanese diet, and meat was consumed furtively, only for medicinal purposes. In 1872, Emperor Meiji lifted the ban, “To catch up with and overtake the superior culture of the West.” NY Times

Want to see a photo of a bacon-chocolate martini. Here's one!

In the early 1800s salt was four times as expensive as beef on the American frontier - it was essential in keeping people and livestock alive. - Food Reference.com

Two Toned Melon Gazpacho

2008-07-16T06:31:00.000-07:00

.
Now mind you, I am not the only woman vying for The Ombudsman’s time. Sure, his quality time is spent with me, (or so I like to think. Being that kind of friend) but he also spends some hours with The Historical Babe, doing all sorts of bendy yoga maneuvers and dining on raw foods.

Seriously, it seems as if they're always getting massages and doing all sorts of calming activities. It's sexy stuff.

So when I ran in to them outside of the very chic and delightful Akasha restaurant in when-did-this-place-become-cool Culver City the other night, I wasn't the slightest bit surprised. Having just eaten there myself in the company of everybody's favorite Texan, Pace, I was able to vouch for it's excellence and tranquil vibe.

The ideal spot for the health and environment conscious who still want a super star meal.

What is so darn-tastic loveroo about it is that they are all about the whole grains and locally sourced biz-nizz. Makes a girl happy. Plus, the food is just dreamy fabulocity. All earthy and groovy without getting too darned granola. (Not that I don't love my granola-eatin' peeps mind you, but this restaurant is just not that vibe) In other words, it gets my kudos rating.

Having split a roasted artichoke, tomato tart (so delish!), short ribs and a summertime trio of desserts (yum. rhubarb. yum.) I did think I may have gone a bit on the heavy side for such a postcard perfect evening. So the next day, with my farmers market bounty calling, I made this fun soup duo to balance things out. Light for heavy. Vegetable for animal.

Easy as can be to zip together and a visual delight to present. It's light and refreshing and just what a girl needs on a lazy summer day. Especially after sampling Akasha's key lime and hibiscus cocktails...

So do try this my peaches and taste the joy.

4 each tomatoes, 2 red, 2 yellow
4 cups melon, 1/2 watermelon, 1/2 cantaloupe
2 each bell pepper, 1 red, 1 yellow
2 each jalapeno chile pepper, one red, one green
2 each cucumber, peeled and seeded
2 cloves garlic
3/4 cup olive oil
4 teaspoons sherry vinegar
2 cups white bread , crusts removed
2 tablespoons sugar, as needed
2 tablespoons tomato paste
salt and pepper
3 bunches chervil , optional, for garnish

In a food processor, combine all of the red ingredients (including all of the tomato paste) and half the garlic, olive oil , vinegar and bread. Taste and adjust seasoning, adding sugar only if needed.

Clean out the food processor bowl and do the same with the yellow ingredients, (excluding the tomato paste) taste and adjust seasoning (salt, sugar, vinegar) as needed.

Refrigerate each batch until chilled.

To serve, you can either pour the two colors into a bowl simultaneously (side by side) or use chef rings (round cookie cutters) to make a bulls-eye pattern. You can also use a toothpick, drawing out from the center to create a pattern.

Garnish with chervil and serve.

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of copyright. And generally cheesing me off.

Stellar Organics Wine from South Africa is the top selling organic wine brand in the UK. Organic wine is now the largest sector in the organic alcohol category, and accounts for 56% of its sales; which with an extra 267,000 shoppers buying organic wine this year compared to last year, is an increase of 42% year on year. Stellar's wines are organic and Fairtrade, the only wine to gain both labels. – Harpers.co.uk

It costs farmers £1.45 to produce a kilo of pork, according to BPEX (the British Pig Executive), which represents the pork industry. At the beginning of 2008 supermarkets sold pork for £1.05 a kilo, and by May - eight months after farmers had started bearing the increased cost of feed - it had still only gone up to £1.20 a kilo. 78 per cent of the British public said they were prepared to pay more for pork to help farmers who have been campaigning for a better price. - BBC

Triple Lemon Grilled Arctic Char

2008-07-14T07:38:00.000-07:00

.
Everything is daisy-sunshine happiness these days. Summer rocks!

In other words...what's not to like?

Brilliance!

*grin*

And me, I'm taking the summer one day at a time. Lots of relaxing and lots of tooling around thinking about the wonder of it all.

And one great place to spend an hour or so is one of our lovely outdoor markets.

I'm sure you know (or have maybe read), the SoCal farmers markets are a bit of a dream in terms of edible options. A cornucopia if you will.

So if you are open minded, flexible with your menu and willing to try new things (and eat a lot of fruit) it really can be a guilt free and lovely day-time excursion.

Phew.

So here is my recipe for a grilled triple lemon fish - ingredients for which can usually be found year round at any good farm stand. Sustainable, delicious, delightful. Perky too. Zippy, really, if you must know. And except for the pepper, it all came from my local farmers market.

I only wish I had captured a better shot of this before we ate it on down...

Now try this my peaches, and taste the joy.

6 each lemons
1/2 cup olive oil
1/4 cup vegetable oil
3 cloves garlic
1/4 cup black olives, diced, dry cured such as Gaeta
4 each Arctic Char, fish steaks, six ounces apiece
1/4 cup olive oil
1 each lemon, zested and juiced
1 teaspoon pink peppercorn, coarsely ground
1 teaspoon salt
1/4 cup honey
1/4 cup lemon juice
1/2 teaspoon salt

Combine the honey and lemon juice and set aside until ready to grill.

Marinate the fish in the lemon oil, olive oil, lemon juice and zest, pink pepper and salt at room temperature for no longer than 1 hour.

Using vegetable peeler, remove peel (yellow part only) from lemons in long strips. Squeeze 6 tablespoons juice from lemons. Blanch peel in small saucepan of boiling water 30 seconds; drain. Bring 6 tablespoons of the lemon juice, olive oil, canola oil, garlic, and pinch of salt to simmer in small saucepan. Add lemon peel and simmer over low heat until peel is soft, about 20 minutes. Remove from heat and stir in the black olives.

Preheat your grill.

Grill the fish for 7 minutes per inch, basting once with the honey-lemon glaze. Remove and serve with lemon confit as garnish.

______________________________________

The city of Beverly Hills gave final approval Tuesday night on a deal that will bring a local restaurant from Thomas Keller, the only American chef with two 3-star establishments.Keller will be opening one of his casual-dining Bouchon bistros in Beverly Hills by fall 2009.

Popcorn was $11 for 20 lbs in January of this year. It's now $17 for the same bag.

Red Seaweed (Sea Vegetable) Salad

2008-07-07T08:35:00.000-07:00

.
Oh dear, oh dear.

I am officially a guilt-ridden bourgie girl with a food-complex.

How could this happen? It's so tragically cliche.

In the last few weeks (between reading a few intense books The Ombudsman threw my way in his ongoing effort to nurture my inner nerd/keep me single) I managed to read The Omnivore's Dilemma and Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood.

Whoooo.

Now peaches, in case you aren’t familiar with these tomes, they are of the genre that can best be described as, “we are all going to h*ll in a hand-basket unless we start making some informed decisions - stat.”

These books are informative, brilliantly written, methodically researched, heartbreaking and scary and happily (very happily) also tinged with hope.

The hope part being that, if we really do all pull ourselves together (for heavens sake!) just a tiny bit - and pay attention to our food choices - crisis can be averted and our lives and health and the world in general may just well improve. Super-fab news indeed. (And what a relief to hear!)

Phew.

My immediate (band-wagon-esque) instinct after all this intense info was to run out to the farmers market (as I do every week. I'm not really that new to this bandwagon) and buy something, anything, that I could feel chic and eco about. Naturally I ended up with...sea vegetables from The Carlsbad Aquafarm.

I mean, talk about a non-controversial food choice! It's (mostly) local, it's (totally, fer sher)healthy and it grows back quick as a wink.

Joyousness.

Sure, sure, it could be argued that it looks like something Little Orphan Annie's plumber pulled out of her shower drain...(oy!) but thrillingly, it's crisp, ocean breeze taste trumps it's trendiness impaired looks. In fact, there is also an delicate beauty to it that cannot be denied.

Keeping it light simple, I added a few salad-y ingredients and voila, a perfect summertime meal. And guilt free to boot.

Try it my peaches and taste the joy. (And I promise this is my last preachy post. For now...)

1 cup red seaweed, torn apart
2 tablespoons fresh ginger, large mince
1 small jalapeno, large mince
1 teaspoon white wine vinegar
2 tablespoons vegetable oil
A few drops of sesame oil
1 green apple
English cucumber
Sea salt (naturally!)

To make the dressing, combine the ginger with the jalapeno, vinegar and oils. Taste and season with salt.

Peel and dice the cucumbers and add to the dressing.

Slice the apple and fan out on two chilled plates. Top with the sea vegetable. Spoon some of the cucumber over it and serve immediately.

Makes two large salads.

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of copyright. And generally cheesing me off.

The latest edition of Merriam-Webster's Collegiate Dictionary, now includes edamame (immature green soybeans), pescatarian (a vegetarian who eats fish) and about 100 other newly added words that have taken root in the American lexicon. GoErie.com

2007 vodka sales at the supplier level reached $4.3 billion, a 7.65% increase over 2006

Joey Chestnut is the 2008 Nathan's Hot Dog Eating Contest winner. It was initially a tie between Chestnut and Takeru Kobayashi at 59 hot dogs each, which lead to a sudden death show down. This year's event was cut down to 10 minutes vrom 12. Prior to Chestnut's record - Japan's Takeru Kobayashi had been the crowning champ for five years straight. - Gambling911

Gourmet Tuna Noodle Cassarole with Grape Leaves and Olives

2008-06-30T07:49:00.000-07:00

.
There you have it my lovelies. A photo remnant of the last tuna I will be consuming for a long, long time.

(Insert heaving sigh.)

The last vestiges of the meal are heating in the oven now...ready to be consumed. (With a bit of trepidation if you must know.) Savored, savory, satiation.

Yup.

Tuna is off the menu.

Pity really. It's delicious stuff.

But peaches! It is just about time that we must all face the facts that it's also heinously over fished (and badly fished at that) and way up there on the "for-goodness-sake-people! Really? Please-stop-demanding-this" list. Right?

Right.

So as my one-small-person act of the week, I have chosen to avoid it from here on out.

Oh tuna, I will miss you, but I cannot consume you. No, no, not at the cost of the oceans, the earth and my general health.

From now on, I will focus my pesce-energies on mackerel and sardines and all the mid-range sea creatures that aren't a danger to myself and my pretty planet.

I promise to be a good, eco-friendly girl.

So with this dish, (recipe lifted almost entirely from The Hostess, who served it to me last week, and then repeated for your pleasure) I say adieu and close my eyes and hope and hope and hope that others will stop eating tuna too. At least long enough for you to rebound and for fishermen to find a less wasteful/more humane way to ensnare you.

Swim on great tuna.

For you my peaches, try this (not entirely summery, but entirely delicious and fantastically satisfying) dish and taste the (bittersweet) joy.

And thank you for indulging me in my lil' bitty soap-box moment. Sometimes a girl just can't help but say something that weighs heavy...ya know?

2 ounces seared tuna (I brought mine home from a lovely and abundant dinner out), diced
1/2 pound whole wheat noodles, cooked and cooled
1/2 cup whole cream
2 teaspoons capers
2 tablespoons minced scallion
1/4 cup kalamata olives, sliced
1 cup assorted wild mushrooms (I reconstituted dried)
1 teaspoon minced fresh savory or thyme
1 tomato, sliced
2 tablespoons olive oil
1/4 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
Enough rinsed grape leaves to line your baking dish
Salt and pepper

Preheat your oven to 325F.

Toss together the noodles, cream, capers, scallions, olives, mushrooms and savory. Season with salt and pepper.

In another bowl, toss together the olive oil, panko and Parmesan.

Lightly oil a medium sized (you'll have to eyeball this) oven-safe baking dish. Line with overlapping grape leaves (gaps are fine). Fill with the noodles. Top with sliced tomato then panko.

Bake until golden brown on top. About 30 minutes.

Slice in to wedges and serve.

______________________________________

Yes, I did just read Bottomfeeder: How To Eat Ethically in a World of Vanishing Seafood. I urge you to check it out.

New data released in 2006 by the WWF, the global conservation organization, revealed that bluefin tuna has almost been fished out of some of the Mediterranean’s oldest fishing grounds.Catches around Spain’s Balearic Islands in the western Mediterranean, for example, were down to just 15 per cent of what they were just a decade ago. Only 2,270 tonnes have been caught there in 2006, compared with 14,699 tonnes in 1995. - WWF

What's the difference between a fish and a piano? You can't tuna fish!

Roasted Potato Salad

2008-06-20T07:21:00.000-07:00

.
As a friend to us all The Hostess will have you know that she is not a fan of cucumbers appearing in her green salad.

She is - in fact - against it.

Straight up cucumber salad is fine she says.

But should those tiny gourds come mixed in with her leafy greens? Not at all fine by her.

Some sort of child hood trauma I suspect (and I suspect as much because I believe she said as much...only I forgot the details). But any which way, it deserves to be noted when a menu is being crafted upon which she will dine.

Let's face facts. We all have some sort of thing in our worlds too. That sort of thing that isn't really a big deal, but simply creates a little border in our dining experiences. (As a side note, she also has a serious aversion to/obsession with, that seminal 70's band Cheap Trick, but she won't tell me why. And since she told me she reads this site...well...perhaps she will share in the comments section? Yes? Let's hope!)

When challenged with making a side dish for a picnic luncheon starring her and The Ombudsman (We can't leave him out now can we!) my initial plan was, I admit, a lovely Greek salad with diced cucumbers. (!) But in an effort to be half the hostess she is (and the bar is quite high), that was off the menu. Thinking fast, I made this version of potato salad instead.

(I know. I should have written all of this about the cucumber salad, but that's already been posted!)

And my dears, it was just great.

Happy summer times indeed.

Now try this my peaches and taste the joy.

1 pound assorted creamer potatoes, halved
2 yellow bell peppers, cut into strips
1 red bell pepper, same
3 cloves garlic, rough chop
1 red onion, large dice
1/4 cup olive oil
4 stalks celery, small dice
For the dressing
4 tablepsoons olive oil
2 teaspoons white wine vinegar
1 tablespoon Dijon mustard
1/4 cup minced dill
2 T. minced chives
1 teaspoon lavender blossoms, crumbled

Preheat your oven to 425F.

Boil the potatoes in heavily salted water until just slightly undercooked.

Drain and toss with the bell pepper, garlic, red onion and olive oil. Spread in an even layer on a baking sheet. Roast until golden brown.

Whisk together the rest of the ingredients. Taste and adjust as needed.

When the potatoes are done, toss with the dressing. Let cool slightly and serve.

© 2008 Fresh Approach Cooking

______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of copyright.

Casting announcement for A&E’s new show “Rocco to the Rescue!”

If you are planning a big announcement, have a ‘hero’ you wish to thank or are celebrating a major life event, (and more things along those lines) Chef Rocco DiSpirito will teach you what to cook, where to find the ingredients and how to prepare the ideal meal for your extra special occasion. All in your home.

A&E is looking for people in and around Los Angeles who need Rocco DiSpirito’s help. To apply, email CookWithRocco@gmail.com with your name, age, phone number, a recent photo and the reason you need to cook with Rocco. Or call: 818-752-5559.

Cucumbers are about 95% water.

Drink of the Week: Cherry Kirsch Refresher

2008-06-08T09:59:00.000-07:00

.
When faced with choices, one tends to go with the more appealing, more festive or more intriguing one, right?

Thus, when presented with this past weekends entertainment selection, I choose Sumo Wrestling.

Because, I have never witnessed sumo wrestling and well, it's sumo wrestling for heavens sake.

Have you ever been to an authentic, competitive sumo match? Me either...

Sounds like good clean fun I say.

So how The Ombudsman and I ended up at a (darling but) melancholy play recounting the love story of Louis Prima and Keely Smith - set to music - I really can't say.

Not that it wasn't fab, but it was - for sure - unexpectedly out of our sphere of typical hipster past times. Heck, a musical about a 50's lounge act's heartbreaking romance doesn't even register a blip on our collective radar...

And yet, it (Louis and Keely Live at the Sahara) was really, really good and I really, really recommend it. Lotsa good tunage. Much hep-cat jive talkin' grooviness.

Afterwards, (much like the last six times we decided to attend the theater) we went for a drink.

Actually, that's not exactly true. We snuck a nip in the parking lot before hand. And downed a few cold ones at the show. And then we went for a drinky to celebrate our new found love of musical theater...

Oh wait...

So if you want to follow in our daring footsteps and sample something new (and alcoholic) and a bit off the beaten path, this cocktail is the way to go.

Refreshing and seasonal. What more can you ask for...

Now try this my peaches, and taste the joy.

1.5 ounces Clear Creek Distillery Cherry Kirsch
Pitted cherries for garnish
Slice of lime
Soda water

Pour the kirsch into a tall glass. Add a few cherries and bruise. Top with soda water and garnish with lime slice.

Serves one.

© 2008 Fresh Approach Cooking

______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of copyright.

The cherry is the state fruit of Utah

Sales of super-premium rum - brands priced more than $30 a bottle - grew 43 percent in 2007, generating $29 million in revenue. There were approximately 500 types of rum available in the United States in 2007, and overall rum sales grew almost 9 percent from the previous year. - WSJ

I took a cooking class this weekend at Spork! Check it out if you are in the area...

Grilled Asparagus with Pistachio Aillade

2008-06-04T06:27:00.000-07:00

.
All this glorious early summer sunshine is going to my head.

I tell you it's just peachy keen!

Trouble is, it has me forgetting lots of stuff too.

Like, to post recipes.

Whoopsee!

My shoulders are tanned, the garden is growing and my days are full with good friends and whimsical cocktails. This is just the richest, most soul satisfying business.

And now, for you, my glamorous readers, I am reprinting (with not so many words changed) a recipe from The Zuni Cafe Cookbook. Why?

Because kids, this little bit of knowledge is just far beyond a recipe, it strikes me as prose.

Seriously!

Read this recipe. Then, if you have a - oh, I don't know - Gordon Ramsay or some other hyper-masculine chef's cookbook at home, compare them.

It's easy to see.

This is so obviously written by a real woman. A woman with a gentle appreciation of her craft and a respect for her product. (Reminds me a lot of the beautiful writing by one of one of my favorite bloggers - Lucy at Nourish Me) It is a simple recipe with elegantly beautiful results.

Such a lovely thing to find in a world full of kitchen-intensity. I had to share.

It has such a wonderful layering of flavors and unexpected delights.

So try it my dears, and please do taste the joy.

1/2 cup pistachios
1 small garlic clove
1/4 cup olive oil
Zest of a tangerine or mandarin
Brandy or grappa (I actually used cognac)
1 1/2 pounds asparagus, trimmed
salt

Turn the oven to 350F.

Go through the pistachios and discard any that are shrunken or brown.

Spread on a baking sheet and heat the pistachios until warm to the touch, about 3 minutes, long enough to heighten their flavor without burning their fragile oil. Coarsely chop.

Coarsely chop the garlic then pound in a mortar (or pulse in a food processor), scoop out and set aside.

Transfer the pistachios to the mortar (or, again, food processor) and pound to a dry paste. Blend in the pounded garlic to taste. Pound or grind in about half the oil to bind with the nuts, then stir in the remainder.

With a few strokes of a zester, carve a teaspoon of fragrant orange filaments. Chop, then stir them into the paste. Add the brandy or grappa and salt to taste.

The finished aillade will be a dense, heavy paste. Set aside to mellow. As it sits the crushed nuts will settle out of the oil, but a few stirs will reamalgamate the paste.

Prepare your grill.

For the asparagus break off the woody ends, then peel away the toughest skin. Bring 6 quarts of water to a boil and salt lightly. Blanch the asparagus for about one minute. Drain. Cool in lightly salted ice water, drain and pat dry. (Skip the blanching if your asparagus is pencil thin). Oil and arrange in a single layer on the grill.

Grill until hot through and emblazoned with pretty char marks, about 1-2 minutes per side.

Serve with the aillade.

© 2008 Fresh Approach Cooking

______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of copyright.

MIAMI (AP) -- South Florida schools are having to back away from goals to offer more nutritious meals because of rising food costs. Switching from fresh fruit to canned saves money and maintains the same level of nutrition. Schools have also cut some whole grain breads, replacing it with white bread. Miami-Dade, Broward and Palm Beach schools are all looking to increase the price of their school lunches. Besides food costs going up, another problem is that the money school districts get from the federal government for each meal has not changed since last year.

Aillade is the name used in southern France for two different garlic-based condiments. In Provence, it is a garlic-flavored vinaigrette, while in some other areas, it is a form of garlic-flavored mayonnaise. In the latter meaning, it is a synonym for aioli. - Wikipedia

How To Cook a Perfect Steak (With Mushrooms)

2008-05-28T14:39:00.001-07:00

.
I believe I was rhapsodizing to the Ombudsman about my unabashed crush on my butcher.

He is so smart! And his prices are the best! And did I tell you he knows everything about meat? Like, everything?

Swoon.

So what if he is in his mid 70's and has grandchildren! I still lurve him.

As this was going on, the Ombudsman was just looking at me. Quizzically.

I could read it on his face, he officially thinks I may have lost what was left of my fabubbloicity.

The man obviously cannot wrap his mind around that which is the brilliance of a true, old school butcher.

It's a joyful thing.

Noting the look on his face, I paused. I decided to start again.

"So, how do you want your steak?"

Plain. With mushrooms.

Good to go.

Simple steak, simply fantastic.

Try it my peaches, and taste the joy.

2 6 oz. filets of beef, room temperature
2 tablespoons high quality butter
salt and pepper
1 cup mushrooms, sliced thick
1 teaspoon minced fresh savory

Season the meat on both sides with salt and pepper.

Heat a large, cast iron skillet over a medium flame. When it is good and hot add half the butter. When melted, add the mushrooms in a nice single layer. Then just leave them alone. Don't push them around, don't flip, just let them cook for three minutes. You can peek under one if you must, but really, trust me, just let them cook. Then flip. When they are golden on both sides, toss in the savory (or any fresh herb you are partial to.) stir a moment and remove all to a warm plate. Add the rest of the butter and then the steak. Again, don't touch it, just let it cook. Don't shake the pan, don't press down on it, just let it be. When golden, flip and repeat. When almost done (how long is that? However long it takes my peaches. I suspect you can tell) add back the mushrooms, taste and add salt and pepper as needed. Remove from the pan, let rest at least 6 minutes then serve. Voila, perfect steak.

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of copyright infringement.

Last year 24,000 cookbooks were published in the U.S.

Wanna read the sweetest thing? That Hazel, what a peach!

Americans consume about 26 pounds of pasta per capita each year. Italians, it almost goes without saying, are the world champions, averaging 60 pounds of pasta a year for every man, woman and child in the country. - WSJ

Wright’s Hickory Seasoning is made by collecting the smoke from burning hickory wood in a condenser and cooling it until it forms water. The droplets are captured and filtered twice, before being bottled without any additional ingredients. - Chow.com

Vanilla Scented Mashed Potatoes with Roasted Hazelnuts

2008-05-23T17:10:00.000-07:00

.
Omnivore
Herbivore
Carnivore
Pescatarian
Lacto-Ovo Pescatarian
Vegetarian
Vegan
Kosher
Macrobiotic
Halal
Gluten Free
Lactose Intolerant
Low Carb
Low Fat
Low Sodium
Fruitairan
Raw
Sugar Free
Allergic
All-Natural
Locavore
Picky

I wonder which combo would be the hardest to cook for.

My bet is on low-fat, Halal follower with a nut and soy allergy.

Nah, they eat lots.

What about a carnivorous locavore on a sugar and salt free diet. Tricky, but do-able.

Perhaps kosher, low salt, low sodium.

Pfft.

Nursing homes around to world contend with that daily.

I've got it. Low-carb, low-fat, low-sodium, nut-allergic, picky eating fruitarian.

Oh wait, fruitarians are super easy to (not) cook for! Just give um fruit!

My point here kiddies, is that no one diet is really SO out there that you can't find a way to accommodate. Just use your noodle! (Unless they are low-carb...) And make it look pretty. The person you are cooking (or, not cooking) for deserves that.

Now try this my peaches, and taste the (warm, smooth, heady) joy.

1/4 cup hazelnuts
1 tablespoon hazelnut oil
1 teaspoon vanilla extract
Salt
1 pound Yukon Gold potatoes
1/2 pound rutabaga (aka Swede)
1/4 cup butter
1/4 cup heavy cream (yup!)
2 (more) teaspoons vanilla extract
1 vanilla bean, split lengthwise, and seeds scraped out
Salt

Preheat your oven to 275F.

Toss the hazelnuts with the oil, extract and some salt. Roast for 5 -8 minutes or until just fragrant. Rough chop and set aside.

Peel and chop the potatoes and the rutabaga. Boil in salted water until soft (the rutabaga takes longer...so either chop it smaller than the potato or boil them separately.)

Drain and mash with the remaining ingredients. Taste and adjust seasoning to preference.

Serve garnished with chopped nuts.

(I served it with herb crusted lamb chops. Mmmm.)

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of copyright infringment.

Yukon Gold potatoes are slightly flat and oval in shape with light gold, thin skin and light yellow flesh. They can be identified by the rosy pink coloration of the shallow eyes. Anthoxanthins are the compound which gives the potato its yellow color. - About.com

Manhattan seafood restaurant Le Bernardin raised prices three times last year due to rising food costs.

Vodka remains the spirit of choice among many Americans. In 2007, it captured 24% of the $18.2 billion distilled-spirits market, according to the Distilled Spirits Council of the United States.

Quick Pickled Fennel

2008-05-19T06:35:00.000-07:00

.
Inspiration! Isn't it just key? Key!

My fully-fantastic friend The Hostess, who is just the peachy keenest, is forever inspiring me to reach for the stars when it comes to my cooking. She is such a natural talent I just can't help but be in awe.

Seriously, every idea she has just sounds so yumlicious, it makes it hard to resist heading right to the market whenever we finish chatting.

This, for example, was her idea. We were talking cheese plates (you do that all the time with your girlfriends too, don't you?) and somehow ended up rhapsodizing about fennel and pickles and well, the rest is pretty obvious...

Pickled fennel. Tart, tangy and salty with a hint of sweetness and a whisper of something divine. It is just too, too perfect with an assortment of cheeses and a well balanced gin and tonic. (Or, um, you could pair it with something non-alcoholic if that is your thing) Crisp, simple and sassy.

So try this my peaches, and taste the joy.

1 large bulb fennel, sliced into large matchsticks
1 cup water
2 tablespoons salt
1/4 cup white wine vinegar
2 teaspoons red wine vinegar
1/4 cup sugar
3 sprigs thyme
1 teaspoon fennel seed
1 teaspoon white pepper corns
1 teaspoon coriander seed
1 teaspoon red pepper flakes
1/4 cup minced onion

Have your chopped fennel in a glass bowl or jar.

In a medium sized sauce pot, simmer all of the ingredients except the fennel. Let simmer for 3 minutes to meld.

Pour the pickling solution you have just made over the fennel. Let rest 3 hours and up to 1 week.

© 2008 Fresh Approach Cooking

______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of copyright.

I am growing fennel in my garden this summer, I got the seeds from Seeds from Italy.

Burpee's best-selling new vegetable last year was Golden Mama, a yellow-fleshed, egg-shaped tomato designed to make paste. It cooks down to a golden-yellow sauce instead of the unattractive grayish-brown that other yellow tomatoes typically produce.- WSJ.com

Are fennel and anise the same thing? No. Fennel is truly a vegetable and should not be confused with the herb, sweet anise. Even though they share a similar mild sweet licorice flavor, fennel comes from an entirely different plant. - Tony Tantillo.com

Noodles with Olives and Corn

2008-05-12T08:04:00.000-07:00

.
Hee hee.

If by some interesting twist of fate, the Ombudsman and I have a child, we have decided it would be best to name it Rutherford, after our 19th President, Rutherford B. Hayes. (Not that we know much about him, only that in 1876, he was elected by a margin of one - yes, one - electoral vote. Talk about controversal!)

We also get a tickle from the name because The Ombudsman's last name is pronounced (though not spelled) something akin to Ball, and we think that Rutherford B. Ball is pretty much the most rockin' name imaginable.

Good thing we aren't having children, right?

But should baby Rutherford ever come in to being, I have to say, one aspect I really and truly look forward to is the exciting challenge of choosing his/her (because Rutherford could be a girl's name too, right?) comfort food. I mean really! Talk about a control-freak foodies dream...choosing another persons comfort food! I tell ya, that lil' desicion right there must make motherhood totally worthwhile. I mean really! (Again.) What if every time your adult child gets a bit down they suddenly CRAVE - um, I dunno - BBQ'd eel like Mother used to make?

Not that I wish my (as now unrealized) offspring to be total oddballs, (that is bound to come naturally...tee hee) but there is just something so cliche about craving mac n'cheese or ice cream when one gets pouty, why not make it more festive?

For instance, I could introduce this recipe...which as an adult I have added to my personal comfort food list. If you have ever spent a prolonged amount of time in the South Pacific, you've seen it too, ya? It's the Polynesian go-to vegetarian afterthought side-dish extraordinaire. Honestly, go anywhere in Tahiti, Bora Bora, Moorea or their neighboring islands and I can promise you, this will be presented. Again, and again, and again. Until you finally get over the fact it is a bit off, and realize you too love it.

It's one of those dishes that is 100% from the cupboard and perhaps not the most gourmet. It is though, ideal for island pantries, boats at sea, and naturally, that makes it a flawless dish for moments when you are in need of comfort...the contents are easy to have on hand and can be put together in a snap.

Noodles wit Olives and Corn. I tell you, the future Rutherford B. Ball will be forever appeased with this whiz-bang delight in his/her repetoire.

It may seem like a strange combo, but it really does taste quite nice. Sweet corn, salty olives, chewy pasta and fragrant olive oil. It is comfort indeed.

So try this my peaches, and taste the joy.

1/2 pound whole wheat fettuccine
2 T. olive oil
1/4 cup onion, minced
1/2 cup picholine olives
1/2 cup corn
Green onion for garnish (optional)
salt and pepper

Bring a large pot of salted water to a boil. Cook the pasta per the package instructions.

Pit the olives and rough chop.

Meanwhile, saute the onion in the olive oil until just softened. Add the olives, warm through and remove from the heat.

Drain the cooked pasta and toss with the onions-olives. Add corn, toss and serve with additional salt and pepper and green onion as garnish (if desired).

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking is guilty of infringing upon terms of copyright.

First Lady, Lucy Webb Hayes (one of the most popular First Ladies of her era) was also known as 'Lemonade Lucy', due to her strong support of Temperance.

The French Picholine is a green, torpedo-shaped and brine cured olive.

Tokyo, Japan has more Michelin stars than Paris, France.

Wild Rice and Artichoke Bake

2008-05-08T08:58:00.000-07:00

.
Oh hai! I'm Rachael. I write this blog that I call Fresh Approach (because I'm fresh n' cheeky of course!) and I have been at it for four years.

The Ombudsman (who wants me to call him Sparkplug from now on. I mean, really. Sparkplug? Ha ha ha. Not gonna happen.) is my good friend. (The kind who takes me to the Dodger game even though it is the hottest day of the year, or the kind who helps me dig in the garden even though I am so obsessed with getting the soil perfect that I actually may never plant anything.) He is that for lots n' lots of reasons, but that he is endlessly tolerant of my antics and indulgent of my whims makes him one of my all time favorite people. (Tied with my mother who is the true saint in that category.)

Do you ever test your friends tolerance? Like say, when you wake up super-duper early and you are in a kinda sorta bouncy mood (is that just me?). So you put on your pink hat, fill up your pink water bottle, slip in to your pink clogs and hop on your fantastical pink beach cruiser. Then, you show up on your friends doorstep. And despite the fact it is 7 am on a Saturday, he opens the (three locks, security gate and) door with a smile.

That my readers, is a friend.

But I didn't show up empty handed! No, no, I did not. I showed up with this fantasmagorical calorie laden delight. It is rich and nutty and kind of tangy (the artichokes do that), it is dense and cheesy (but not too cheesy). It had just been so good the night before (with pecan crusted fish and garlic-green beans. So awesome.) I had to share (and be earth friendly by riding my bike too.) asap. So, I showed up at first light to share. Because I am a sharing, caring kind of girl.

And in that spirit, I am here to share with you too. Because really my darlings, is that not the point of this site? It's not to ramble on in pithy couplets about my life, or promote anything...it's simply my way of sharing the tasty treats.

So try this my peaches, (with the best ingredients you can get your hands on) and taste the joy.

1 cup marinated artichoke heart quarters, drained
1 cup cooked brown rice, chilled
1 cup cooked wild rice
1 cup white cheddar cheese, shredded
1/4 cup Monterey Jack cheese, shredded
8 large eggs
3/4 cup milk
1/2 teaspoon dried mustard
1 teaspoon paprika
salt and pepper

Preheat your oven to 350F.

Whisk together the eggs, milk and mustard. Add salt stir again. Stir in the artichoke hearts, rice and cheeses.

Pour into a well-buttered eight-inch square baking dish.

Sprinkle the top with paprika, and additional salt and pepper.

Bake for 45 minutes, uncovered. When done, cut in to squares.

Serves nine, hot, warm or cold.

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright.

Please help support disaster relief in Myanmar (Burma)

California's wild rice industry began in 1972 when white rice farmer Vince Vanderford decided to plant Minnesota wild rice seeds at his Yuba City farm in Northern California. Commercial production of California wild rice began around 1977.

The amount of food Britons throw away unnecessarily is at record levels, costing the economy 10 billion pounds a year. More than half of the 6.7 million tons of food that households throw away annually is still edible, the study from the Waste and Resources Action Programme revealed. About one billion pounds worth of wasted food is still "in date", the report concluded, while about 6 billion pounds of food was bought but left untouched. An average household discards about 420 pounds worth of unused food a year, the study said, while for families with more children that rises to over 600 pounds. - Reuters

Made In LA - Heaven Scent Cookies

2008-05-05T11:16:00.000-07:00

.
And now, for another edition of Made in L.A., my quest to find foods made right here in my home town...but available everywhere.

And this time peaches, we have a real treat! No, really...its a treat. Well, if you are the sort of person who considers a cookie a treat...because these are cookies we are talking about. See? A real treat!

So please allow me to introduce to you Heaven Scent Cookies. Made in Santa Monica, California (which is a city on the West side of the urban sprawl that is LA. SM has a fascinating history and is home to Douglas Aircraft, The RAND Corporation, public radio power house KCRW, the world famous Santa Monica Pier and of course, it's most celebrated son, talk show host Carson Daly!) they are available nationwide. I actually picked mine up at a grocery store in New York City. (I wonder if that is bad? I mean, that both me and the cookies travelled so far to meet...)

They are organic and Kosher and come in fourteen different varieties. For scientific (okay, not scientific) purposes, I tried Double Thick Chocolate Fudge, Gingerbread Boy, Old World Chocolate Sandwich and Brown Sugar Cream (which didn't make it in to the picture because they were so darned delicious!) And I have to say, those are some winning treats! Each one was better than the last.

So if really delicious, buttery, crumbly cookies with a lot of flavor and all natural ingredients sounds good to you...run out and find some of these little gems. You will thank me. They are beyond fantastic and absolutely worth seeking out!

© 2008 Fresh Approach Cooking

______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright.

Other things "Made in L.A." - Carl's Jr., Trader Joe's, Dennys, the Monte Cristo sandwich, Hot Dog on a Stick, Fosters Freeze, the French Dip sandwich, Orange Julius, FatBurger, Taco Bell and the Harvey Wallbanger cocktail

The average American eats 35,000 cookies in his/her lifetime.

In England, Schweppes makes a quinine soda called "Indian Tonic Water," which is somewhat less sweet than the American version. The sweetness Indian Tonic Water does have comes from saccharine.

Super Spicy Habanero, Tomatillo Salsa

2008-05-02T07:02:00.000-07:00

.
I don’t know what happened! Honestly…looking at my calendar for the next three months it seems as if I have exactly 28 minutes of unblocked time coming to me – sometime in July I think.

It’s as if I got caught up in a tornado. Wait, sorry, is that the funnel cloud one? Yes, what I meant is I got caught up in a funnel cloud of social engagements and activities and meetings (well, not so many of them thankfully) and all sorts of summer-centric-paloozas.

I’m not complaining though, as a matter of fact, I am quite looking forward to it. I’m a bit of a planning calendar (“diary” if I were British) addict. (Do you use Google calendars? The best! The BEST!) and happy to see all the good times that lay ahead.

And due to that, I have got to dust off my BBQ/Potluck/Cocktail Soiree recipes and get myself in gear. Like a soldier going in to battle I must be prepared!
I have to bust out the good stuff! Bring out the big guns! (My, MY, lots of military references today. How…odd.)

So peaches, if you want to arm yourselves too…try making a big batch of this scorching salsa. It’s sure to put a bit of zip in your step (and tears in your eyes. Seriously.) and get you in the mood for Cinco de Mayo and the long, hot summer.

Try it, and taste the joy.

2 habenero chiles
2 jalapeno chiles
2 serrano chiles
1 large onion, large dice
2 cloves garlic
6 tomatillos
Juice of 3 limes
½ cup minced cilantro
2 tablespoons vegetable oil
Salt

In a large cast-iron pan, roast the chiles until charred on all sides. Place in a bowl and cover with plastic wrap to steam.

Meanwhile, char the onion and garlic in the same dry skillet.

Next up, (carefully!) rub the charred skin off and pull out the seeds.

Puree everything in a food processor. Taste and add salt as needed.

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright.

My dear friend EB produced some great Office Workout shorts for MSN...try them out and feel the burn!

The Naga Jolokia (Ghost Pepper) is the world's hottest chile pepper.

Burger King Holdings Inc. said Thursday that strong same-store sales in each of its segments and new restaurant growth helped to boost profit 21 percent in its third fiscal quarter.

A Taste of Yellow: Seared Halibut with White Asparagus, Tomato Concasse & Yellow Pepper Coulis

2008-04-27T18:24:00.000-07:00

.
Food.

It brings us strength and brings us together. It is, in it's way, the one true elixir.

I made this dish for Barbara and the A Taste of Yellow LiveSTRONG event. (See all the photos here.) It is a worthy cause and one I whole-heartedly support.

This dish is complex, as life is, and delicious as life should always be.

Try it my peaches, and taste the joy.

4 yellow tomatoes
1/4 cup minced parsley
grapeseed oil
Zest of one Meyer lemon
salt

2 yellow bell peppers
1 clove garlic
4 each dried apricot
white pepper
white wine vinegar
1 Meyer lemon
2 tablespoons butter
pinch of sugar

1 pound white asparagus
2 tablespoons butter
salt

4 six ounce pieces of halibut
2 tablespoons grapeseed oil
2 tablespoons curry powder
black pepper
salt

Prepare a large bowl of ice water.

Bring a small pot of salted water to a boil. Using a small knife, make an “x” on the bottom of the tomatoes and core the stem from the other end. Blanch the tomatoes in the boiling water until the skin is just beginning to curl (about 45 seconds) and remove to the ice water bath to stop the cooking. Drain and peel. Slice in to the tomato vertically and follow around to cut out the seeds and core, then lay the flesh out flat and dice small. Toss this with the minced parsley and grapeseed oil. Do not season with salt until you are ready to plate.

Roast the yellow bell peppers over an open flame until charred on all sides. Place in a bowl and cover with plastic wrap to steam. After five minutes, rub off the charred skin and remove the stem and seeds.

Meanwhile, in a (very) small sauce pan, simmer the garlic and apricots in a small amount of water (just enough to cover the bottom of the pot.) until the apricots are soft and the water evaporates.

Puree the bell pepper, garlic and apricots in a small food processor. Taste and add white pepper, white wine vinegar and lemon juice to taste. Strain through a fine-mesh strainer and set aside.

To make the asparagus. Trim the very ends and peel the stems all the way to the tips (leaving the tips in tact.) add to a sauté pan in a single layer and add just enough water to cover half way. Add the butter and salt and simmer until the water has evaporated and the asparagus is cooked through (with white asparagus you want it cooked all the way.)

Meanwhile, season the presentation side of the fish with the curry, pepper and salt. Heat the grapeseed oil in a small skillet and sear the fish, turning once, until cooked through.

To plate. Drizzle some of the yellow pepper coulis onto a large plate. Lay out the asparagus, then top with the fish and the tomato concasse. Season with salt and serve.

© 2008 Fresh Approach Cooking

______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright.

Concasse - Applying to raw or cooked tomatoes: Peeled, seeded and diced.

Human epidemiologic studies have suggested that eating cruciferous vegetables like broccoli is associated with reduced risk for bladder cancer. - Today's Senior

LiveSTRONG with A Taste Of Yellow has been accepted by the Lance Armstrong Foundation as an official LiveSTRONG Day event.

Make Your Own Boursin-Style Cheese

2008-04-22T13:18:00.000-07:00

.
I am filled with the joy of the season. The soft light of spring with it's promise of the new. I am just a big ol' puddle of happy-person.

Yesterday, upon waking, I could just smell it in the air. Picnic season had arrived.

Fab-tastic! (Insert girly-squeal.)

And you know full well by now that nothing makes me flash my pearly whites like a sunny day, a relaxed destination and a basket full of comestible wow.

Nothing beats it. Don't you agree?

So after a rousing go round on the Santa Monica Pier Ferris Wheel (which - as I write - is for sale on eBay. No, I'm not kidding.) we had worked up an appetite for something just so. Basket in tow, we made our way out to the sandy beach and indulged.

It was just what we needed to pair with our locally produced wine and home-made crackers.

Smooth, tangy, creamy...you know. All those things you look for in a cheese-spread kinda thing on a perfect spring day.

Now sweet peaches, I could ramble and raconte on the serious subject of copyrights, copyright infringement and boring legal mumbo-jumbo style speak for a few moments prior to sharing this most delightful recipe, OR I can just warn you (sternly) that Boursin is trademarked and (lovely) delightful and not at all this recipe.

I hopes to tells ya.

Nope, this recipe is just for something somewhat (but assuredly not) similar. Basically, its a soft, spreadable, flavored cheese. Whimsical and tasty.

So try it my peaches, and taste the joy.

2 ounces goat cheese
1 ounce cream cheese
1 ounce butter
2 teaspoons grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon minced fresh oregano
1 teaspoon minced fresh chives

Using your hands, smoosh everything together and form into a nice disk. Pat, while smiling then serve with crackers.

Yup, its that simple, elegant and ready to devour.

© 2008 Fresh Approach Cooking

______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright.

Boursin's traditional cheeses (Garlic & Fine Herbs, and Pepper) are certified kosher by the Orthodox Union. Boursin is also proud to support the Susan G. Koman Breast Cancer Foundation.

Faced with rising demand and empty shelves, officials at a New Hampshire's Fall Mountain Food Pantry are asking area farmers and gardeners to "grow a row" for them and donate the food.

Roasted Cherry and Hazelnut Salad with Warm Cheese

2008-04-13T21:26:00.000-07:00

.
I tell you kids, there are stars dancing in my hazel-colored eyes.

On Saturday night, after a delish dinner of fish tacos (natch), The Ombudsman and I moseyed on up to the spectacularly awesome Griffith Observatory to check out the rings of Saturn and craters of the moon at their monthly star-gazing lawn party.

What can I say…it was celestial. The evening was balmy, the city lights were a-twinkle (oh yea. A-twinkling.) and the mood was just right.

Makes a girl want her own telescope, (and a space walk!) I tells ya…but I would probably use mine to spy on the neighbors as often as I would spy on the heavens.

(Oh admit it, so would you.)

Actually, I think I’d like it to zoom in through a restaurant window and just take a little look-see at what people are eating. How fun would that be?

The first place I would zoom in on (with my magic telescope) would fer sher be the Zuni Café up there in San Francisco. (What? It’s an imaginary magical telescope! I can look anyplace I want!)

They are legendary and just a tiny peek at their world-famous roast chicken would be worth the effort (of calibrating my magic telescope to do such a thing.)

I think I would also have to patiently wait, watching every order to check out how they plate this salad. Since it is also from their cookbook (renowned, beloved and beyond delightful) and I am curious what their version would look like.

Mine was a riot of colors. Reds and greens, creamy white and burnished gold. Come to think of it, much like the rings of Saturn itself. The only difference between my version and theirs is that their recipe (I found) was a bit fussy, so I’ve paired it down a scoatch.

The main thing here is that cherries are oh-so-very not in season here in North America land, so unless you have some frozen and are in a defrosting kinda mood (which I actually was. These beauties were picked in Washington last summer, expressly for me. Awww…) I would suggest giving this another month or so before trying (cruel, aren’t I!)

Now try this my peaches, and taste the joy.

1 cup whole cherries (with the pits)
1/4 cup olive oil
1 ounce Kirsh
2 Tablespoons Raspberry balsamic vinegar
8 ounces mixed greens (I used something called California mix from Bristol Farms, I quite liked it, since there were lots of fuschia colored greens tossed in)
6 ounces Saint-Marcellin cheese,
8 slices toasted baguette (crostini)
Salt and pepper

Preheat your oven to 350F.

Rub the cherries with a few drops of olive oil, season with kirsch and a pinch of salt.

In a small bowl whisk together the oil, vinegar, salt and pepper. Add a few drops of the kirsch, taste and adjust seasonings as needed.

Slice the cheese into six equal portions.

Place each portion of the cheese on top of a crostini on a parchment lined baking sheet. Place the cherries on another sheet pan. Roast until the fruit is near bursting and the cheese is beginning to slouch, about 6 minutes,watching the cheese carefully.

Dress the lettuces and hazelnuts very lightly in the vinaigrette and arrange on six plates, leaving the nuts behind for the moment. Garnish with the warm cherries and their juice and nest the warm cheese crostini next to each salad. Sprinkle hazelnuts over the top of the salads. Season with salt and pepper and serve with additional slices of toasted peasant-style bread.

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright. This means you choice cooking recipes. Stop stealing my content.

Kirsch, also known as Kirschwasser, is a fiery clear cherry brandy made of black cherries and their pits.

Zuni Cafe is located at1658 Market St.(bet. Franklin & Gough Sts.) in San Francisco, CA.

Broadway in New York City shifts west at East 10th Street because a cherry tree once stood there.

Dark Chocolate Tartlet

2008-04-07T15:20:00.000-07:00

.
Hmm. I'm not entirely convinced that looks nearly as tasty as it appeared in real life. I mean, it was ooey-gooey chocolate after all.

Hmm.

Anyway.

And now for some random ramblings.

So if The Ombusdman and I lived in Echo Park or it's East Coast equivalent, Brooklyn, we would totally be hipsters.

But alas, we don't (and he works for The Gov'ment, which automatically disqualifies one from any vestiges of hipness) and therefore are relegated to just doing what we like, wearing what we like and eating what we like (Fish tacos mostly. Though, he has recently admitted to craving Big Macs every time he goes running. If he weren't training for a marathon, I wouldn't find that quite as disturbing. Heavens!) in our decidedly un-hip fashion.

We do tend to mingle with the youth of today though (on occasion anyway) since they always seem to have such hiptastic taste. For instance, this weekend we interloped on a little show featuring the only Brooklyn based faux-French pop band I can think of, Les Sans Culottes. A fabstastic musical event chock full of the hipnocenti indeed. (And one I encourage you to check out if they come to your fine city.) It was tres magnifique.

Funny thing about that band. The first time we saw them may have been the first time me and the boy ever really hung out. (Outside of seeing each other at parties, and, apparently, having attended the same high school for a couple of years) So they have a bit of a sentimental tone (though thoroughly upbeat) to my ears. Just brings a girl back, ya know?

Good times. Good times. And so very hip.

But if we were truly the cool kids on the scene, we still wouldn't hold a candle to this chocolate tart. Hot or cold it is number one on my charts. I made it for breakfast today (what?) and just had, had, had to share, share, share.

I copped it from the site Cake on the Brain, (who reprinted the original Alice Medrich recipe. Oh that Alice. What a genius!) and then made some switcheroos at my own discretion, and lemme just say, this stuff is da bomb.

Rich, chocolaty goodness. And ready in a snap! (Seriously, it's super simple to make...)

Try it my peaches, and taste the joy.

4 ounces unsalted butter, melted
2 ounces cup sugar
1 teaspoon vanilla
pinch of salt salt
8 ounces flour
8 ounces heavy cream
4 ounces sugar
10 ounces 54% dark chocolate, finely chopped
1 large egg, lightly whisked

Six 4-inch fluted tartlet pans with removable bottoms

Preheat your oven to 350 F.

Stir together the melted butter, sugar, vanilla, and salt in a medium bowl. Mix in the flour just until blended. Divide the dough into 6 equal balls.

Smoosh each ball evenly across the bottom and up the sides of each tart pan.

Arrange the tarts on a baking sheet. Bake for 15 to 20 minutes, until the crusts are a deep golden brown. Meanwhile, make the filling: In a large Pyrex measuring cup (or glass bowl), microwave the cream and sugar until just hot. (This was 1 minute at 70% power in mine. For those of you without an evil microwave, do this on the stovetop.)

Add the chopped chocolate and stir until completely melted and smooth.

Just before the crust is done, whisk the egg into the chocolate mixture.

When the crusts are ready, remove from the oven. Pour the hot chocolate filling mixture into the crusts. Return the tartlets to the oven for 5 to 10 minutes, or just until the filling begins to set around the edges but the center is still liquid when the pans are nudged. Set the sheet on a rack to let the filling cool and set.

Remove the pan sides and bottoms prior to serving.

Serve with coconut whipped cream (as I did) or a nice ice cream.

© 2008 Fresh Approach Cooking
______________________________________
© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright. This means you choice cooking recipes. Stop stealing my content.

Les Sans Culottes is playing in San Francisco at Cafe du Nord on Tuesday April 8th, check them out! I will be teaching a vegetarian knife skills cooking class that same night at Happy Trails Catering in Pasadena. Which sounds more fun?

Team France took home gold at the World Cup of Baking, ending a 12-year drought. The French squad, denied gold by a team of Americans in the 2005 edition of the triennial Coupe du Monde, brought in a new coach and revamped its training regime in a vigorous effort to restore luster to an emblem of national pride. Bakers from Taiwan finished second, and Italy won bronze. The American team, champions in 1999 and 2005, and the Japanese, winners of the 2002 competition, both finished out of the medals. - WSJ.com

Spring Corn Soup with Chive Biscuits

2008-03-31T08:21:00.000-07:00

.
Do your thoughts whiz around so fast they go *POP!*?

Like when you have a bitchen recipe idea that just filters up from the grey matter into the lovely stew of today?

Oh yes, you know what I mean. Those kismet culinary kinda moments are the bestest!

*POP!*

This soup is not only a luscious meeting of early springtime form and function, but is super ultra pretty and tasty in a smooth n’ silky kinda way. Mix that with some warm, chivey, baby biscuits and, well...*POP!*

It's just that luscious my peaches, exactly like you.

Which is why you simply must try it, and taste the joy.

8 cobs of corn
3 tablespoons butter
1 leek, white part only, minced
3 cups vegetable stock
1 cup cold water
salt and white pepper

With a sharp knife, remove the corn from the cobs. Set aside.

In a large soup pot over low heat, melt the butter, then add the leeks and sweat (cook without adding color/browning) until translucent. Add the corn and cook, stirring sometimes (why always occasionally. Why not sometimes?) until cooked through. Add the water and the stock and raise heat to medium. Cook for 10 minutes. Remove half the soup and puree in a blender. (Please be extra careful here, hot liquids expand in a blender, so never fill it more than half way) then strain through a fine mesh strainer into a bowl. Repeat with the rest of the soup.

Before serving, taste and adjust seasonings, garnish with the biscuits and some additional chives.

Serves six

Now, this part of the recipe is taken verbatim from the fine folks over yonder at Cooks Illustrated. Nothing has been changed (much). I just cut them into small circles and used three per bowl of soup. Sass-tastic!

2 cups unbleached all-purpose flour
2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon table salt
3 tablespoons minced fresh chives
1 1/2 cups heavy cream

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.

Whisk together flour, sugar, baking powder, salt, and chives in medium bowl. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to counter-top, leaving all dry, floury bits behind in bowl. In 1 tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.

Shape the dough into a round, 3/4-inch thick. Cut into small rounds with a biscuit cutter, making sure not to twist the cutter as you cut the biscuit out. Place rounds in groupings of three on parchment-lined baking sheet and bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright. This means you choice cooking recipes. Stop stealing my content.

Scoop: The Los Angeles Times is going to be naming Two ~~Stoners~~ Dudes Catering (recently seen on the Food Network) the "Best Catering Company in L.A." in an upcoming edition. The Dudes do not have a website, or business cards. They DO have a cookbook coming out soon though. You heard it here first.

BACON SALT!!!!

The Chinook salmon in the Sacramento River have disappeared. The almost complete collapse of the richest and most dependable source of Chinook salmon south of Alaska left fisheries experts struggling for reliable explanations — and coming up dry. The $150 million fishery, which usually opens for the four-month season on May 1, is almost certain to remain closed this year from Oregon to the Mexican border. As a result, Chinook, the most prized species of Pacific wild salmon, will be hard to come by until the Alaskan season opens in July. Even then, wild Chinook are likely to be very expensive nationwide. - LA Times

Mushroom Pate

2008-03-26T08:25:00.000-07:00

.
I write in books. I write in books in ink. I write in books in black ink that sometimes smears across the smooth pages because despite my attentions I am still a left handed writer.

I am forever underlining passages and leaving myself small comments in the margins.

A book is a personal item, to be devoured, and the notes that lie within are my mark. They remind me of where my mind was when I was reading it, or where I wanted my mind to go. Much like this site.

Since this is my habit, it should come as no surprise that I have little scribblings scattered throughout my cookbook collection too. Usually phrases no more descript than “Made, 1/25/06. Perfect.” But just enough info for me to recall the dish, the meal, and the company it was made for. Always a wonderful thing. Like a small notation on my life.

I can open any number of recipe collections and be transported as easily as I am by my favorite authors of fiction. With the words upon the pages come memories of good friends and good food. All of them blessings.

Now, tomorrow is my birthday, and we are going to a simple and beautiful restaurant that evokes so many memories for me. Memories of lovely times spent with new friends, old friends, family and loved ones. It is a place I retreat to for a quiet evening of fine dining in a graceful setting. It is old and new all at once, and it is perfection. I dream of their food, and the calm it brings me.

And yet, I do not have a copy of the cookbook they created, and therefore there is not a word in my hand etched out within. Perhaps I will fix that. And then I can recall what I am certain will be a fabulous meal.

This is just a recipe I have never written down, so in the spirit of keeping this site as my personal storehouse, I will post it now.

Try it my peaches, and taste the joy.

1 pound button mushrooms
1/2 pound cremini mushrooms
2 tablespoons butter
1 shallot, minced
2 teaspoons herbs de Provence
1 teaspoon fresh thyme
1/4 cup heavy cream
Salt and black pepper
Bay leaf for garnish

Mince the mushrooms until very fine.

Melt the butter in a large saute pan. Cook the shallot until translucent, then add the mushrooms and herbs. Saute until cooked through.

Remove 3/4 of the mixture and add to a food processor with the cream. Process until smooth. Remove and taste. Add salt and pepper. Add back the remaining mushrooms. To fancy it up, put into a large ramekin, top with a bit more herbs de Provence and a bay leaf Chill and serve with crackers.

© 2008 Fresh Approach Cooking
______________________________________

Soda makers, Dr Pepper has promised that if Guns N' Roses singer Axl Rose releases "Chinese Democracy" at any point in 2008, everyone in America will receive a free can of Dr. Pepper.

Kosher salt weighs at least 26 percent less by volume than table salt. That means if you use a 1/4 teaspoon of kosher salt in a recipe calling for 1/4 teaspoon of table salt, you’re adding too little.

Lucques was chosen by Los Angeles Magazine as the number one restaurant (out of 75) in LA in their March, 2007 issue. “As native Angelenos, Suzanne Goin and Caroline Styne understood something about the city’s dual fascination with what’s fleeting and what’s permanent. Lucques captures this paradox. It has the snap of the new and the ease of the classical. Goin’s cooking style, Mediterranean in its inspiration, quietly flirts with the traditional repertoire. The restaurant defines the city’s laid-back luxury; it is gracious and timeless and, dare we say it, grand.”

Nacho-cheese-flavor Doritos, which contain five separate forms of glutamate, may be even richer in umami than the finest kombu dashi (kelp stock) in Japan. - NY Times

Arugula Pesto

2008-03-24T20:21:00.000-07:00

.
Hollywood is going green!

That's right kids we are all (each and every one) goin' green. And don't forget lil' punkins, you heard it here first.

Right here in super-sunny Southern California the thought on every single resident's mind (seriously, its a massive thing. 17 million strong) is how can I cleanse my body and my soul while eating something tasty, and simultaneously practicing silent yoga. (Well, not everyone is doing that, it only seems that way to me this week.)

And of course the answer is to eat more locally grown, vibrant greens. And what better way to start doing that than with a sassy springtime spin on pesto.

The leaves of the basil plant, at their best in the heat of summer, so fragrant and delicate, are almost the parallel opposite of arugula, which has a bitterness and fortitude one wouldn't expect from such a small green leaf. The ultimate early spring green.

And when it comes to my current fixation with allspice (oh, have I mentioned this? I am obsessed with allspice.) well my darlings, arugula is the perfect foil. They go so well together, it's like a dream come true.

This version is completely raw, but if the arugula is too strong for you, try a quick blanching of the leaves.

So try this my peaches, and taste the joy.

6 cups arugula leaves, stems removed
Salt to taste
Pinch of allspice
1/4 cup olive oil
2 Tablespoons Parmesan cheese
1 teaspoon pine nuts

Rinse the arugula in cold water. Puree with the rest of the ingredients. This is great to do with a mortar and pestle, but if you don't have that, a food processor works well too. As you can see, that was how I did it.

Taste and adjust seasonings.

Serve with crudite, over pasta, or as a sauce for grilled meats or tofu.

Puree the wilted arugula with a hearty pinch of allspice,
© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright. This means you cooking recipes collection. Stop stealing my content.

Arugula is popular in Italian cuisines and was commonly featured in ancient Roman meals. - Willie Green's Organic Farm

Judy at No Fear Entertaining and Lolo at Vegan Yum Yum also made Arugula Pesto.

800 million people on the planet suffer from hunger or malnutrition, but the majority of corn and soy grown in the world feeds cattle, pigs and chickens. This despite the inherent inefficiencies: about two to five times more grain is required to produce the same amount of calories through livestock as through direct grain consumption. It is as much as 10 times more in the case of grain-fed beef in the United States. Mark Bittman, NYTimes

Blogging By Mail - Fantastic Treats!!!

2008-03-22T14:32:00.000-07:00

.
First, before I start gushing and getting all over the top and grateful, I should explain that I took part in Blogging By Mail, an event that really is just the best thing ever.

In brief, participants names and addresses are added to the virtual pot, then names are drawn and voila, everyone gets a few little treats in the mail. All of this courtesy of Stephanie at uber-blog Dispensing Happiness. Is that a good time waiting to happen or what?

And now, on the the gushing...

Oh WOW. I feel like I won a prize package or something!

I got a simply lovely, and truly generous and kind package from that dear, sweet, love of a woman Brilynn of everyone's favorite site Jumbo Empanadas. She not only drew me a card (so sweet!) but she included a shot glass with the Canadian Maple leaf on it (it's as if the dear-heart just knew I love a good shot of Canadian Whiskey every here and again. And again.) then there were two sets of mini fluted tart molds (Oh the possibilities!) not one, but two Coffee Crisp bars (which have yet to be devoured) a giant bag of one of my all time favorite spices, paprika, from Toronto's House of Spice. (So nice! So nice!).

But wait, there's more!

She included a really fun peeler that actually does a julienne strip and a packet of Bali Breeze tea from The Language of the Leaf. (Canadian businesses sure do have excellent names, don't they! Love it!) That smells too good to be true. There was a Fair trade (yeah!), organic (yeah!) Cocoa Camino Matcha Green Tea candy bar that I ate in small nibbles, enjoying every moment of. And to tempt my sweet tooth even more, there are two pieces of candy that I am going to have to ask her about directly, since I cannot identify them.

My very mostest favorite thing was a bag of dried strawberry candies that were so sweet and juicy I almost wanted to pinch them! (What can I say, that's my reaction to sweet and juicy things.)

And last but not least, that gem of a woman included a copy of the film Waitress. Seriously folks, is she a peach or what.

I know its a bit strange to read me post about a few things I got in the mail, but I am so touched by Brilynn's spirit and the whole spirit of this event that I hope you are inspired and will sign up for the next round. My heart is so full of joy right now!

Of course, I was a bit of a slacker in mailing my gifty out, but there is a package on it's way to Little Spatula in Naperville, IL right now, so hopefully it will be there soon...(Update: It arrived!)

Thank you again to Brilynn for her wonderful package, and to Stephanie for organizing such a thing, and to you all for reading my silly little blog.

Kisses,
Rachael

© 2008 Fresh Approach Cooking

______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright. That means YOU, "Collection of Cooking Recipes"!!! Stop stealing!!!!

If only life were as easy as pie. - Tagline for the movie Waitress

All Cocoa Camino products are certified organic and Fair Trade Certified. This means that the ingredients have been produced in an environmentally sustainable manner and that Fair Trade prices and premiums have been paid to farmers for their cocoa and sugar. - Cocoa Camino

Food prices are affecting the bottom line at restaurants nationwide. Last year the $28 tuna au poivre entree at Boston's Chez Henri was eight ounces of fish. Now it's five. "I can't allow my food costs to go up because then I won't be in business," says chef and owner Paul O'Connell. - WSJ.com

Springtime Spinach Soup with Gruyere Croutons

2008-03-17T15:29:00.000-07:00

.
Just between us kittens, I simply have no idea why The Ombudsman isn't head over heels madly in love with me.

I mean, really. That man...he can be so exasperating!

This weekend, among other things, I fed him home-made soup (well, he fed himself, but I made it) and I surprised him with tickets to see the Derby Dolls.

And that isn't just some run of the mill roller derby mind you. No, no. I'm talkin' all-girl, indoor, bank-tracked roller derby. Described by someone as "a cross between a Suicide Girls photo shoot and a prison brawl...on wheels." In other words...an excellently good time to be had by all.

So really, it just doesn't add up.

I think he needs to reassess. Pull his head out of the sand. Open his eyes and realize this soup alone is worthy of a proposal, let alone the fact I am a super star friend.

Sigh.

Oh well, I guess it's just not meant to be.

But you should try the soup and see how fab it is. It may not set your heart afire, but it sure is tasty.

The Ombudsman swears it.

So try this my lil' Shamrocks, and taste the joy.

1 pound spinach leaves
2 T olive oil
1 medium Idaho potato, peeled and thinly sliced
4 cups water
Freshly grated nutmeg
1/4 cup heavy cream
1 thin baguette, sliced on the bias, yielding four slices
2 ounces gruyere cheese, grated fine (this is best done with a microplane)
2 teaspoons English (Coleman’s) mustard
Oil

Rinse the spinach and drain but leave a bit damp.

Heat the oil in a large saucepan and sauté the potato for about five minutes, until soft. It will totally stick to the bottom and brown, so if your pot is non-stick, all the better. If not, just scrape it up as best you can.

Add the spinach and stir until well wilted.

Add 4 cups water, salt and nutmeg to taste. Bring to a simmer and let cook for 10 minutes.

While it is simmering, smear the baguette slices with some mustard. Heat a non-stick sauté pan over medium heat and add four small piles of the cheese (in roughly the same shape as the slices of bread) then immediately top with a slice of the bread (mustard side down.) and let cook until the cheese is just browned. Flip the bread over and let toast a bit more, then remove.

Ladle the soup into a food processor and blend until smooth, then return it to the pot.

Stir in the cream and slowly bring to a boil. Adjust the seasonings. Simmer for a minute or two.

Ladle the soup into shallow bowls over a small pile of spinach leaves that you have chiffonaded and serve immediately with gruyere toasts.

Serves four as a first course.

© 2008 Fresh Approach Cooking

______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright.

I based this recipe on one by Gordon Ramsay. Its pretty different, but still, I thought I would mention it. His is called Spinach Veloute with Goat Cheese Quenelles.

Gidon Eshel, a geophysicist at the Bard Center, and Pamela A. Martin, an assistant professor of geophysics at the University of Chicago, calculated that if Americans were to reduce meat consumption by just 20 % it would be as if we all switched from a standard sedan — a Camry, say — to the ultra-efficient Prius. Similarly, a study last year by the National Institute of Livestock and Grassland Science in Japan estimated that 2.2 pounds of beef is responsible for the equivalent amount of carbon dioxide emitted by the average European car every 155 miles, and burns enough energy to light a 100-watt bulb for nearly 20 days. – Mark Bittman, NYTimes

The ladies of the French court of Louis XI subsisted mainly on soup because they believed that chewing would cause them to develop facial wrinkles.

Drink of the Week: The Devil's Tail/Rhubarb, Sugar, Vodka

2008-03-14T05:46:00.000-07:00

.
I think I first came across this spring-time indulgence with a dangerous sounding moniker in Denmark a few years ago.

Then again, it may have been in Baltimore.

I forget.

Either which way, it is an absolutely outrageous way to indulge in the crimson beauty of super-sour, uncooked rhubarb.

It's so hectically sour that I personally figure the only reason it's is eaten by anyone is that it's impossible to resist the deliriously shocking pinkness of it all.

One glance and I tell you, a feverish desire to consume it comes on. It just has to be made palatable. And that is usually accomplished with the addition of strawberries and a gang of sugar. (And voila, Strawberry-Rhubarb Pie) That's pretty much the only way to go, seeing as those stalks are so puckery if you take a nibble, your mouth will seize up and wonder if you've taken leave of your senses.

But if you aren't the pie-makin' type and want a wild way to indulge, try this. After one bite, just bring on the the bracing sting of icy cold vodka and numb that mouth into submission.

It's a diabolically sweet-tart experience.

Try this my peaches, and taste the joy.

2 stalks rhubarb, sliced 4 inches long
4 tablespoons white sugar
8 ounces vodka, chilled

Gather three friends round, and pass out rhubarb spears. Pour an icy cold shot of vodka for each player. Simultaneously dip your rhubarb spears into the sugar, then bite in. Enjoy faces being made. Chew. Swallow. Take a shot of the vodka.

Repeat only if you dare.

© 2008 Fresh Approach Cooking

______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright.

Rhubarb is a vegtable that is a relative of buckwheat and originated in Western China and neighboring areas. The leaves of the plant are poisonous.

Vodka was first sold legally in Sweden in 1498 by a Stockholm tavern keeper. Absolut Vodka was introduced in Sweden in 1879 as "Absolut rent branvin" - "Absolutely pure vodka". - AbsolutAd.com

Restaurants have long engineered menus to allow the bigger profits from pastas and vegetable side orders to subsidize such loss leaders as steaks. With food prices rising at their highest rate in decades, chefs are swapping out high-end ingredients for humbler substitutes and scratching low-profit entrees off the menu. Pink's hot dogs in Hollywood introduced a $6.75 dog that's more topping than wiener. At Gramercy Tavern in New York, the caviar-topped hamachi appetizer has been replaced with a tuna-and-beet tartare topped with sliced radishes. Raphael Lunetta of JiRaffe in Santa Monica is yanking pricey entrees from the menu to promote as daily specials. He says a good pitch from waiters helps sell more and reduces leftovers. - WSJ.com

Mademoiselle de Margaux Chocolate Covered Cherries

2008-03-11T08:18:00.000-07:00

.
The downfall of the youth of today is that they just don't get the cultural reference of that moment-in-time arrangement of words,

Happy, Happy, Joy, Joy.*

Poor lil grommets, don't know what they are missing.

Such a quality expression too!. Not to mention it's got a really catchy tune.

Just try to say that and not smile.

So that, obviously, that is the golden phrase emitting from my rosy lips every moment I think of Shauna over at Gluten Free Girl (blog) and her breaking the news that she and The Chef are expecting a baby girl in August.

Happy, Happy, Joy, Joy.

Of course, (in a fit of generosity) as a little mother-to-be, I guess it makes sense she had these chocolate covered booze-infused French delights from ChefShop sent to me instead of to herself...for one thing, she is just really nice in sending an unexpected gift, (which really, I owe her!) but she also probably pegged me as the perfect person to gain sympathy weight.

Oh those crafty pregnant ladies...

Well imbibing in calories is no trouble with these beauties (which are very much gone as of this writing) are as easy on the eyes as they are to eat.

I really was surprised and thrilled to receive two boxes of this incredible Mme de Margaux sweets at Ms. Shauna's request. One sky blue box of chocolate covered cherries with armagnac and the other of equally amazing chocolate covered grapes with rum. Which rhymes with yum. Happy Happy Joy Joy indeed.

They were so good, I simply must sing their praises. They were so boozy the Ombudsman refused to eat one before getting behind the wheel of his (hybrid) car. They made my head swim, my heart swell and my mouth smile. They are chocolate perfection.

Now peaches, on this random late winter (for some) 80 degree (for others) day, I am going to urge you to click on over to ChefShop and make a box of these your own.

So here is to the Happy Happy Joy Joy of new life, and new treats.

© 2008 Fresh Approach Cooking

______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright.

Oh My GOODNESS. I am a terrible, bad and awful friend. I forgot to wish that sweet peach, Tiffany a very happy birthday last week...oy. Happy belated Birthday Tiffany!!!!!!!!!!!!!!!! Please visit her blog and leave b-day wishes comment for her, won't you?

Based in the Médoc region of France near Bordeaux, the makers of these chocolates, Mademoiselle de Margaux draws its inspiration and know-how from the renowned Margaux terroir. In the quest for subtly powerful ingredients and aromas, Mademoiselle de Margaux creates new recipes inspired by the riches of nature. - Chefshop.com

Americans drink thirty-five million bottles of cognac each year. We're the world's No. 1 consumer by far. -NY Magazine

Armagnac is a distinctive kind of brandy made of mainly the same grapes as cognac. Its name comes from the Armagnac region of France where it originates.Armagnac has been making brandy for around 200 years longer than Cognac. And for every six bottles of Armagnac sold around the world there are one hundred bottles of cognac sold.

East-West Thai Basil Salad Rolls

2008-03-08T14:32:00.000-08:00

.
That poor, sweet darling of a man, The Ombudsman, has had a very up and down two weeks.

The boy got himself a bit sick, then moved on to much sicker, then was in agony, and then went to a meeting in at his office (his office that is an excellent example of stylish 1960's post modern architecture, I must add) and then passed out and then drove himself home and then the next day decided maybe it was time to go to the emergency room.

Aww. Poor puddin'. Broke my heart. He was trying to be so brave...(and yet he makes a good argument for "so smart, yet so dumb," don't you think?)

And then, while still a bit ill, he surprised me with two very much lauded and supremely desired tickets to see the extremely awesome spectacle that is Grizzly Bear play on a bill with our very own Los Angeles Philharmonic. (Harmonic indeed.)

The man is a peach I tell you, a peach.

I was a bit worried for him as we set out, (what with the temporary deafness, insane cough and heavy dosage of assorted prescriptions) but he assured me all was well, and he was excited to be out and about after all that he had gone through.

Well, he made it through and I am happy to say the concert was beyond awesome, and bless his heart, he is fine now, (phew). But I was compelled (and pleased) to make him his favorite, elaborate salad/finger food the next day, as thanks for a perfect, lovley evening which he really, really shouldn't have done. But I'm glad he did.

And now you dolls, I am sharing with you.

Try it and taste the joy.

1 large head romaine lettuce
1/2 cup fresh lime juice
1/4 cup sugar
2 tablespoons seasoned rice vinegar
½ cup fresh Thai basil
1 fresh lemongrass stalk
2 tablespoons mayonnaise
4 rice paper rounds
2 mini red bell peppers, sliced into rounds

In a small bowl, whisk the sugar, vinegar and lime juice together to dissolve the sugar.

Peel off the hard outer layer of the lemon grass and mince the soft core.
Reserve 8-12 leaves of the basil and mince the rest. Add the lemon grass, basil and mayo to the lime juice. Taste and adjust seasonings.

Cut the lettuce leaves into 3 inch strips and divide into four portions.

Quickly dip one rice paper wrapper in warm water until softened. It will feel rubbery.
Then, cut it in half.

Lay out a half round on the work surface, with the straight edge away from you. Arrange one of the portions of romaine and a few basil leaves in a little pile about 3 inches from the right edge of the paper, letting the tips of the leaves extend over the straight edge. Fold the bottom up over the greens, then fold the right side up over the greens and roll the lettuce up in the wrapper. Continue with the remaining rice paper and romaine.

Drizzle the dressing on a plate and top with two salad rolls, garnish with pepper rounds and serve.

Serves four as a first course.

© 2008 Fresh Approach Cooking

______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright.

Well, I'm pouty! We drove by last night only to find out The Coronet Pub closed down. Darn it!

Basil is sacred to both the Sub-Asian deities, Krishna and Vishnu. You can buy Sacred Holy Krishna Basil seeds here.

This recipe is an extremely altered version of the Romaine on Romaine recipe in Michel Richard's stunning and brilliant book, Happy in the Kitchen. Make sure to check it out sometime!

How & Why To Make Compound Butter

2008-03-05T08:15:00.000-08:00

.
It seems as if, in every high-end cookbook there is that inevitable recipe - nestled between those grand glamor shots - for something so super basic, it requires a pause.

For instance, I was flipping through Super-Star Chef, Thomas Keller's hefty tome, Bouchon and finding my silly-self wondering…is this the book - of all the books available, that I pull off the shelf for a basic vinaigrette recipe? Is this the man I first think of when wondering how to make toast? No, no, not so much. And yet, those recipes lie bound within.

But if that little interjection of epicurean knowledge were not in there, would I notice and indict the volume for falling short on such important building blocks? Yes, yes, and yes.

Double-edged chefs knife indeed.

I mean, let's face facts, the man can and does make superior foods, but my ultra-glossy, five pound cookbook isn't coming into the kitchen with me for something so plebeian...then again, perhaps I am alone in this...

So then there is this lil site. No high-falutin' space, but still, a site that let's you think about how to make chicken-date sausages, and veers wildly back to a primer on how to make bread crumbs.

Both here, both ready to direct and guide you through your own culinary adventure.

And in that spirit - and to create that fancy-cookbook feel, I offer you a non-recipe recipe for that magic bullet, compound butter.

Yes kids, compound butter.

Herbs and aromatics satisfyingly smushed up into creamery butter and rolled into a convenient shape. Primed and ready for all sorts of culinary uses. (Especially on a nicely cooked steak)

All sorts of culinary uses, I say. Roast chicken, crostini, a nice steak, cream cheese spread, lamb chops and more. Savory dishes in need of a bit of flavor injection can all benefit from a pat of this glory. And it sure beats out using a shake of some spice mix that has been lurking in your cupboard for an age plus a day.

Useful too, since perhaps you, like me, tend to have some fresh herbs around that you just can't bear to see go bad. If so, this is the perfect thing to preserve their usefulness.

So try some today my darlings, and taste the joy.

Please do feel free to change this up any which way you see fit, this just happens to be what I made, it is certainly not set in stone. Just butter.

½ pound butter, room temperature
3 tablespoons, minced fresh herbs (I used dill, marjoram, parsley and thyme)
1 teaspoon minced shallot
1 teaspoon citrus zest (I used lemon and lime)
Some fresh pepper
Pinch of paprika

And now for the fun part…using you hands, mush that all together. Roll into a log, wrap in plastic and, voila, compound butter.

Keeps in the freezer for 6 months, in the fridge for 2 months.

Slice off a few pats as needed or desired.

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright.

Do you shop at Rose and Radish?

Nick Davis’ Hobsons Mild was voted Britain's best beer last year and is currently being served up as a guest beer in the Houses of Parliament! The small brewery near Kidderminster now produces four draft and four bottled beers using hops mainly grown on farms within a 10 mile radius. If you can't find them at your local, you should be able to buy bottles through the brewery's website in the coming months. -Birmingham Mail.net

Roasted Pepper & Caper Salad

2008-02-29T07:39:00.000-08:00

.
Ooh, ooh. It's leap day! Also known as Sadie Hawkins Day. Or, apparently the day ladies are given social permission to ask men to marry them.

What sassy good fun. Hippity-hop.

Me, I'm avoiding (The Ombudsman) any such entanglements, just in case things get weird, and focusing on the important things.

With the blissful weather (Yes, Virginia, there really is a Santa Claus! The Groundhog was wrong! Spring has sprung! Whoopeeee!) I have a whole new zest for life (which was tricky, since I was a pretty zesty girl to start with) and renewed zeal for all things food.

The markets round the hood are a bounty of early strawberries, lithesome asparagus and the last of the sparkling citrus. Peppers are just coming to an end and me, I'm all aflutter (A flutter? Fluttery? Flibberty! I digress...Happy Leap Day!) over what's in store, in this cusp of the seasons.

It's as if we have it all right now. Winter, spring, summer and fall.

So what do I do with this co-mingling of delights? Why this salad of course. A salad without greens. Because darlings, not all salads are leafy.

It is a nice little way to combine the best of late winter/early spring produce in a summery-weather way. Ties is all up quite nicely, don't you think?

Try this my peaches, and taste the joy.

6 large red bell peppers
2 teaspoons capers, rinsed and minced
4 cloves of garlic
4 teaspoons olive oil
Salt
Pepper

Roast your peppers over an open flame, or under the broiler until charred on all sides. Place in a bowl and cover the bowl to allow the peppers to steam a few minutes.

Meanwhile, mince the garlic and saute briefly in the olive oil. Add the capers just at the last moment then remove the pan from the heat. Set aside to cool.

Remove the peppers from the bowl, rinse off the charred skin, and remove the seeds. Slice into strips.

Layer on a platter, drizzle with olive oil, garlic and capers. Sprinkle with salt and pepper and serve.

Serves six

__________________________________________________

The edible ice cream cone made its American debut at the 1904 World's Fair in St. Louis and now, the ice cream cone has won Senate approval to become Missouri's official dessert.

Pork producer Smithfield Foods said Thursday that third-quarter profits fell about 10 percent on lower live hog prices and higher raising costs, but the results beat expectations handily. The nation's largest hog producer and pork processor also forecast a difficult fourth quarter. - AP

The 99 Cent Only Store Cookbook

2008-02-25T06:57:00.000-08:00

.

So while everyone else at The Rock Goddess' ultra lux Oscars viewing party/feast for all senses, was actually watching the spectacle, I was chatting in a corner with the chic and fab Christiane.

I swear, I love this woman!

Christiane, for those of you not quite in the know yet, is the genius authoress of The 99 Cent Only Store Cookbook! She is the perfect blend of brilliant and daring, darling and delectible, (the best sort of friends to have I say!) and I hope you will all check out her book the minute it hits the stores.

________________________

Find a 99 Cent Only store near you

The Hormel Company of Austin, Minnesota sold the first canned ham in 1926.

Carbonated soft drink canning began in 1940.Aluminum was introduced in metal can making in 1957. - Food Reference.com

Drink of the Week: Greyhound (Vodka and Grapefruit Juice)

2008-02-19T09:14:00.000-08:00

.
What with citrus being in season right now; and drinking a lovely cocktail on a sunny day always being in season, it's no wonder I came to this positively refreshing bev.

Mixed up on a flawless Southern California Sunday, it quenches the palate, tingles the taste buds and reminds a person that life is good. (The inclusion of the vodka certainly doesn't hurt in the matter...)

If you too have forgotten the thrill of sipping fresh squeezed grapefruit juice paired with ice cold vodka, due to one too many poor imitations, this will be a revelation.

Nothing flat, bottled or canned in the taste of this elixir, only that captured sunshine spark we can all use this time of year.

And bonus! Grapefruit is a great source of vitamin C, so if you feel a cold coming on, mix one of these up in a hurry!

Try it, mes petits pamplemousses, and taste the joy.

1 ounce vodka
3 ounces fresh squeezed grapefruit juice
Sparkling water
Ice

Fill a tall glass with ice. Add the vodka and then the grapefruit juice. Top off the glass with sparkling water, stir gently with a long spoon and serve.

Serves one.

Can also be made as a punch.

Please, always drink responsibly.
_________________________________________

Pubs with bad reputations are to be banned from serving beer in glasses, the U.K. Home Secretary has announced. "High risk" pubs and nightclubs where violence is a problem will be forced to use plastic replacements, as part of a wide-ranging plan to reduce the level of violence in Britain.

If they refuse, councils will remove their licence. "There is an expectation that such premises will move to a safer alternative to glass, such as polycarbonate." The plan comes amid concern about drunken violence in the streets. –Birmingham Mail.net

The average American consumer made 69 trips to the grocery store in 2004 down from 72 in 2003 and from 92 trips in 1995.

Chocolate, Chocolate Chip and Fleur de Sel Cookie Delights

2008-02-15T11:39:00.000-08:00

.
It was a few days ago, and I was decked out in an outfit that can only be described as brown.

Head to toe in the stuff.

Sure, there was cashmere involved, but really, it was uncharacteristically monochromatic. And honestly dear-hearts, the color seems to have affected my palate.

It was as if the redundant luxuriousness of the ensembles tone became a launching (tipping?) point for a chocolate craving. A chocolate delight craving.

So like any sensible girl, off to the market I traipsed, clad in my cognac colored boots, and a cocoa drenched London-designer-re-imagines-Laura-Ingalls skirt focused on the idea that I needed some quality ingredients, stat.

Whatever else was on the day's agenda had to be forfeited for the cause.

You see my loves - trying to put more than one bit of imperative information into my flightly noggin at a time - just plain doesn't work.

Which can be my only explanation for why I had completely spaced what awaited me at that fine Whole Foods, and yet still headed there like a heat-seeking missile.

Upon arrival, my mind was still vacant, except for the notion I needed my intended delights to be chocolatey, salty AND sweet.

Moments later, I stood, in awe of the salt shelf options, stunned at my choices, (and as much so at the prices. Heavens! I may be incomprehensibly frivolous with my purse strings when it comes to my culinary adventures, but there is no way on this green earth I would purchase 3 ounces of salt for $80. Heck no Daddy-O! And shame on whoever is selling such a thing. Tisk tisk! You're selling salt! Stop being so pretentious! ...oops, sorry, soap box moment...back to my story) when I turned to the lithe and ethereal blond standing next to me looking equally perplexed. I brazenly queried if she had any kind of sodium purchasing preference. Alas, she did not, but we both agreed that with something like salt, the price is the point, and with that I snatched up a (only somewhat reasonably priced, but oh-so-worth-it) bag of crystals and sashayed over to the produce section...

And what did my shiny eyes behold signing books, right there in front of the Washington Delicious Apples? A pair of sensational red boots filled out by Washington's very own delicious apple...Miss Shauna of Gluten Free fame! And who stood next to this juicy peach of a gal? None other than her dear friend Sharon...my saviour from the salt section! It was kismet I tell you, kismet! Swept up in the excitement of the day, I had just plain forgotten that Shauna was in town! Yes, I had still headed right to her like the beacon of light she is...it's as if my mind was on its own agenda. Thank goodness!

Love it, doncha? I sure did. I can only thank goodness that sometimes my over-taxed mind pulls it together, consciously or unconsciously...

I can't really relate the rest of the experience, because it was far (far, far) too (too, too) brief, and non-to-culinarily inclined (unless you consider Pinkberry altogether culinary) but it was a shining moment of bliss in my week and an encounter that brightened my little life indescribably. I am a huge fan of Shauna - and of Sharon too - and their combined loveliness and was tickled pink to finally get to meet Shauna's sassy self. Kinda, sorta rocked my world.

I can only hope that the next time I see this fine woman, I will have a gluten free recipe to share...because these are most assuredly not. They do have the fantastic crackle of salt enrobed in the buttery fabocity of chocolate though, so they will do for now...

Now try this my peaches, and taste the joy.

2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa
2 teaspoons baking soda
2 sticks plus 6 tablespoons butter, room temp
1 cup light brown sugar
1/2 cup granulated sugar
2 teaspoons fleur de sel
1 teaspoon pure vanilla extract
2 cups bittersweet chocolate chips

Preaheat your oven to 350F.

Sift together the flour, cocoa and baking soda in a medium bowl.

In a mixer fitted with the paddle attachement, cream the butter. Add the brown sugar, granulated sugar, fleur de sel and vanilla and beat until combined. Beat in the sifted dry ingredients until blended; your dough will be kinda crumbly. Add the chips and combine.

Divide the dough in half and roll into a 1 1/2- logs. Wrap in plastic. Refrigerate until firm, 20 minutes.

Line 4 cookie sheets with parchment paper. Cut the logs into 3/8-inch slices and arrange about 1 inch apart on the sheets. If the slices crumble, just smoosh them back together.

Bake for about 17 minutes, or until puffed and cracked on top.

Cool for 5 minutes on the sheets, then transfer them to wire racks to cool completely.

Makes about 2 dz. cookies

_________________________________

Fleur de Sel - "flower of the salt." A rare sea salt harvested by hand in Brittany, France and available only in limited quantities. - Recipe Gold Mine

According to the European Fair Trade Association, non-fair-trade farmers get barely 5 percent of the profit from chocolate, whereas trading organizations and the chocolate industry receive about 70 percent. This means that producers get only 5 cents from every dollar spent on chocolate, while the companies get 70 cents - 14 times more. - GlobalExchange.org

Happy Valentines Day 2008

2008-02-14T07:56:00.001-08:00

Happy Valentines Day~

Potato and Sausage Tortilla/Tortilla de Patata y Chorizo

2008-02-12T09:31:00.000-08:00

.
My, my isn't life a joyful experience!

Every day brings new and exciting things. And, according to the voices on NPR, today is going to be "downright hot." Was it a weather report or just a view into the immediate future?

Either which way, it made me giggle hearing them say that. Downright hot indeed. But was it prophetic?

Let's hope!

Me, I'm headed to the museum, then going for a swim, getting a mani/pedi (because the sun is finally out, and therefore, this girl needs to be primed and ready!) and meeting my girls for a sunset appertif. (In case you were interested in my itinerary for the day...)

But first, I am conjuring this exquisite tapas recipe for you, my darling peaches. So you, too, can have a "downright hot" day.

It's a festive dish, but certainly does need a bit of your time. That said, once it's made, it tastes just as spectacular at room temperature, and will last (if you don't eat it all at once) for at least three days.

The Spanish would serve this with a bit of mayo as a condiment. I'll leave that up to you...

Now try it my darlings, and taste the joy!

3 large baking potatoes
2 roasted red peppers, diced
1 cup parsley, minced
½ lb Spanish (not Mexican) hot chorizo sausage
2 teaspoons smoked paprika
6 large eggs
Mayonnaise for serving

Preheat your oven to 350F

Peel the potatoes and slice into medium-thin rounds.

In a 10 inch cast iron skillet, saute the potatoes a single layer, in a small amount of olive oil. As they just start to brown, carefully layer in the peppers, parsley and sausage.

Whisk together the paprika and eggs in a bowl while the potatoes cook.

Reduce the heat to low, then pour the eggs over the potatoes. Cover and cook for three minutes. Uncover and transfer to the oven. Cook until set, about 10 minutes.

Remove from the oven, let cool, and serve with mayo or plain.

Makes 8-10 servings.

____________________________________________________

This goes perfectly with Salt Cod Stuffed Peppers

Americans are downing close to 200 pounds of meat, poultry and fish per capita per year (dairy and eggs are separate, and hardly insignificant), an increase of 50 pounds per person from 50 years ago. - NY Times

Want another version of this dish? Check out Serious Eats' adaptation.

Cocoa Nib, Vanilla Bean & Chocolate Chip Cookies

2008-02-07T08:08:00.000-08:00

.
Seems to me, cookie is a bit of a kiddie term. Nursery speak, really. It just doesn't seem to connote how sauve and adult some of these "cookies" really are.

Grown-up cookies are the kind of treat that includes ingredients like heady bergamot or a shock of sea salt. They pair with a flute of prosecco far better than with a glass of milk - and I say, they need a far more chic lexeme than cookie.

Maybe they should just be called "delights." Or "menogregodianastictasticolici."

(But that second one only because it pretty much guarantees no toddler will be heard throwing a tantrum while demanding them.)

Or, is that ageist?

Oops.

Now, now. I know perfectly well that not all children are sugar-addicts, and many appreciate a quality - adult palate oriented - snack. But if I were in charge of marketing, my target audience for this "delight" would be...well...me. And most likely, you. But not the wee ones. Nope, this isn't exactly for them.

This is for someone who craves a certain layering of flavors, including bitter, sweet and salty. A bite of crumbly buttery texture, some bitter-chocolate crunch, a few smooth, dark and melty bits and at last, a lingering suprise of salt.

Yup, this ain't no cookie. It truly is a delight. And just to make it less for the small ones and more for us adults...it tastes even better if given a day to meld, to mellow and to melt in your mouth. A delight with built in patience.

Try it my peaches, and taste the joy.

6 ounces Scharffenberger semi-sweet chocolate with cocoa nibs
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks (1/2 pound) unsalted butter, room temp
1 cup white sugar
1/4 cup brown sugar
1 large egg yolk
1 teaspoon vanilla
Seeds scrapped from 1/2 a vanilla pod

Roughly chop up the chocolate. You are trying to get bits of assorted sizes, but none bigger than a standard chocolate chip.

Whisk together the flour, baking soda and kosher salt.

Using a stand mixer with a paddle, beat the butter with the sugar at medium speed until light and fluffy. (Or, do this by hand.)

Beat in the egg yolk, vanilla, and vanilla seeds. Scrape the side and bottom of the bowl to make sure everything is incorporated.

Add the flour, then fold in the chopped chocolate.

Divide the dough in half. Pat each half into a log, wrap them in plastic and refrigerate for 15 minutes.

Preheat your oven to 350F.

Slice the cookies into 1/8 inch thick slices.

Bake the cookies on a buttered cookie sheet for about 20 minutes, until golden.

Let the cookies cool on the sheets for five minutes, then transfer to racks to cool completely. These cookies are actually better the next day.

________________________________

Cacao Nibs are roasted cocoa beans separated from their husks and broken into small bits. Nibs add crunchiness and subtle chocolate flavor to baked goods and savory dishes. They make a great substitute for roasted nuts or chocolate chips, without added sweetness - Gourmet Sleuth

Oh, and if you are keeping track...my camera responded to a bit of a resuscitation. It's still on it's death-bed, but happily, it had a few more snaps in it afterall...and on an unrelated note...Happy Birthday to my C*!

The average American eats 35,000 cookies in their lifetime

Bryanna of Notes from a Vegan Kitchen lwrote about cocoa nibs too.

Wild Rice with Pecans & Dried Blueberries

2008-01-24T10:12:00.000-08:00

.
Oh peaches, my heart broke into a zillion itsy bitsy bits of bits of shards of bits yesterday, as my darling camera took it's swan song picture, whimpered, whirled and - alas - ceased to work.

It's death, well, it was a truly sad moment. Let's all take a micro-second of head-bowing silence in its memory, shall we? Just a micro-second though. The true trials of the world deserve our real head bowing.

Much like my fancy-pants cell phone that was unceremoniously murdered last week by a fast approaching hardwood floor - the cameras passing was a bit of a bother. And just like in the instance of the phone, I learned that in this disposable age, digital camera repair doesn’t actually exist. Can you believe? And to add insult to injury, the darned thing is barely recyclable. Oy. (And for my readers who speak the Queen's English, that isn't a salutatory "oy," that's a lamenting "oy.")

But enough of my whinging (and for my Non-British readers, that’s a synonym for whining – I’m just here to help.) on with the show…which may be on temporary halt until I figure out this situation, do some research and figure out the best route to take. Wish me luck.

This concoction was thrown together last week, in an effort to cast a bit of summery fun into the rain-soaked Los Angeles I inhabit of late. And it’s mission was indeed accomplished.

Try it my peaches, and taste the joy.

½ cup olive oil
¼ cup blueberry or raspberry vinegar
2 T. port wine jelly (omit if you don’t have)
Pinch of salt and pepper
1 cup cooked wild rice
3 cups cooked brown rice
2 tablespoons flax seed
¼ cup green onion
¼ cup dried blueberries and/or cranberries
1 cup pecan halves as garnish

Whisk together the olive oil, vinegar, jelly, salt and pepper. Taste and adjust seasoning to taste.

Toss ¾ of the dressing with the wild rice, brown rice, onion and dried berries. Let the dressing absorb for 15 minutes or until ready to serve. When ready to serve, re-toss with the remaining dressing, garnish with pecans and serve.

Makes 6-8 servings.

_____________________________________

The good folks at Lipton Tea want you to get outdoors~

North American Blueberry growers ship more than 100 metric tons of fresh blueberries each year to Iceland, and more than 500 metric tons to Japan. - Foodreference.com

People who eat two or more servings of red meat a day are much more likely to develop conditions leading to heart disease and diabetes, University of Minnesota researchers have found. The study in a study funded by the National Heart, Lung, and Blood Institute also found that diet soda consumption was linked to these elevated risk factors for heart disease and diabetes, echoing the findings of a study published in July. - Daily Mail.Co.UK

Pear and Almond Tart

2008-01-22T19:31:00.000-08:00

.
I have a cold.

Um. Yea. That's all I got.

And I don't want to share.

But I will share this recipe.

Try it, and taste the joy.

1 batch of your favorite pate sucre recipe, enough for a 10 inch fluted tart pan
1 cup blanched almonds
1 cup sugar
3 tablespoons frangelico or limoncello
1/2 cup whole almonds, rough chop
5 pears, peeled, quartered and cored
zest of one lemon
1 tablespoon flour
2 eggs
pinch of salt

Preheat your oven to 350.

Roll out the pate sucre and line a 10 inch fluted (removable bottom) tart pan with it. Line the inside with foil, add some beans or pie weights, then bake for 10 minutes. Remove when slightly golden. Let cool.

Meanwhile, in a food processor, combine the slivered almonds, sugar and alcohol. Process until it is crumbly - almost a paste.

Add the lemon rind and flour and pulse to combine.
Add the eggs one at a time to combine.

Spread this into the cooled tart pan. Top with the pears, in a fan-like shape. Top that with the rough chopped almonds.

Bake for 25 minutes. Remove and let cool.

Serves eight to ten.

_______________________________________

Delegate Page Elmore, of Maryland wants to add the 10-layer Smith Island cake from the Eastern Shore to the list of state symbols, as the state's official dessert.

Happy Birthday MOAOM

In 1893 a unique popcorn, peanuts and molasses confection that was the forerunner to Cracker Jack caramel coated popcorn and peanuts was introduced by F.W. Rueckheim and Brother, at the World's Columbian Exposition, Chicago's first World's Fair.

Carrot-Ginger Slaw

2008-01-15T07:35:00.000-08:00

.
Here in Los Angeles, we are experiencing the "dead of winter."

Ironically, that translates to picture perfect weather all around.

Which is why, the Ombudsman and I went over to the beach yesterday for Bloody Mary's and a bit of splashing around.

There wasn't a tourist for miles...the air was clean (as clean as it can be I suspect), and the gulls are out of town. The waves were big and the light was bright. It was just wonderful. Just, wonderful.

Ah, LA, how I love you so.

Winter at its finest.

And now for a recipe. A slight variation on my previously posted, Moroccan Carrot Salad, this may look similar and has a bit of spice too, but it's an all-together different experience.

Bright and sunshiny, crunchy and divine.

Try it my peaches, and taste the joy.

6 carrots, peeled
1 cup chopped parsley
2 teaspoons vegetable oil
3 tablespoons seasoned rice wine vinegar
1/8 teaspoon ground Szechuan peppercorns
3 tablespoons fresh ginger, grated - use a Microplane for this!
1/4 cup mayonnaise
1 teaspoon sesame oil
Sesame seeds and more parsley for garnish

Using the large holes on your box grater (or the shredder disc on a food processor), shred the peeled carrots.

Toss that with the parsley.

In another bowl, combine the oil, vinegar, Szechuan pepper, ginger (and the juice!), mayo and sesame oil. Taste and adjust to your taste. (And add salt.)

Stir that into the carrots, let rest for a few moments, garnish then enjoy!

_________________________________

The United Nations Food and Agriculture Organization has developed a coding system that explains where a meal was caught. That code often appears on fresh and frozen fish sold in the United States and Europe, but deciphering it requires specialized knowledge (FAO Zone 34 is Ghana, for example). - NY Times

Looking for flavored salts created in Los Angeles? Salt + Artistry = Saltistry

Baby carrots are full-grown carrots cut into 2-inch sections, pumped through water-filled pipes into whirling cement-mixer-size peelers and whittled down. Miniature carrots are the brainchild of Mike Yurosek of Newhall, Calif. Baby carrots come from one place: Bakersfield, Calif. The state produces almost three-quarters of U.S. carrots. - USA Today

Spiced Lentils with Spinach

2008-01-10T14:14:00.000-08:00

.
India.

I've never been.

Have you?

I was supposed to go once, but at the time things just didn't work out. (And thank goodness for that. My father took my brother instead and they bonded and went hiking. For weeks. Shudder. Wow is that ever not my idea of a party.)

Actually, its seems like everyone has been but me. I mean, my father goes all the time it seems. World traveler type and all. The Ombudsman went for a few months after college. My sweet aunts even went last year, and took such pretty pictures too. And my darling cousin (I only have three cousins all told, by the way. We are a small family. Close knit and tres international.) he is there as I type. But not as a tourist...he went because he needed to talk to a man about a girl.

See, he asked that girl to marry him, and needed to check in with her father.

And guess what that means peaches? It means I'm going to India! For a wedding! Yea for me.

I am beyond psyched. Oh baby oh baby oh baby. I'm thinking I will wear an orange sari, with my hair down and sort of wavy, and loads of bangles and gold eyeshadow. Am I allowed to wear a sari? Gosh, I hope so. I've always wanted to!

Okay, so, outfit aside, I am extremely over the moon happy for TM and VN and cannot wait to touch down and start eating. Talk about my kinda food. Ooh-eee.

In the mean time, (the wedding isn't until late summer or early fall...they are consulting with an astrologer for an exact date...) I made this the other night...it's warm and hearty and filling and divine.

Try it my peaches, and taste the joy.

1 1/2 cups dried brown lentils
5 garlic cloves, peeled
1 cup fresh cilantro
3 tbsp vegetable oil
3 tbsp ground coriander
6 cups vegetable broth
1/2 tbsp salt
6 cups fresh spinach leaves, finely chopped
1/2 cup small shapes of dried pasta (I used orzo)
Plain yogurt for garnish (optional)

Put the lentils in a bowl, cover with cold water and leave to soak for 30 minutes.

While they are soaking, put the garlic, cilantro leaves and stems in a food processor and process to a paste.

Heat the oil in a large saucepan over a medium heat. Add the garlic and cilantro paste and gently fry until it is browned all over. Stir in the ground coriander. Add the stock to the pan. Drain the soaked lentils and add them to the pan. Bring to the boil then reduce the heat, cover the pan and simmer for about 25 minutes, until the lentils are tender.

Season the broth and add the spinach and pasta. Bring back to the boil. Cover the pan, reduce the heat and simmer for a further 10 minutes, or until the pasta is tender. Ladle the soup into warmed bowls to serve.

Garnish with optional yogurt

Makes 8 - 1o hearty servings

____________________________________

This isn't actually an Indian recipe...it's a variation on a Lebanese Rishta (lentils with pasta).

Coriander is mentioned as an aphrodisiac in The Tales of the Arabian Nights.

"Every good wine is someone's passion, which makes each bottle a work of art." - WSJ.com

CONGRATULATIONS, and MANY thanks to Anna, Susan and Sharon my own personal Menu for Hope winners...ladies, please email me at freshrachael (at) gmail (dot) com and I will explain how to get your prizes!!!!!

Potato Soup with Fire Roasted Vegetables

2008-01-08T09:11:00.000-08:00

.
I suppose, that somewhere in my mind, people visit this site for the recipes, and not for my witty banter.

It's a supposition that calms me. Since I kinda-sorta dig my recipes (fancy that!) and am pretty sure my girly life is hardly fodder for an interesting read. (Debatable, sure, but still my contention.) A redundant read, yes, but compelling...not so much.

I am toying (as I write) with the idea of devising a template post and just changing the adjectives/superlatives/details with each passing post, to fill this space, without having to drive myself to distraction and you all to another site! (Heaven for fend!)

I imagine it would go something like this:

Hi (Peaches, Darlings, My Dears, Cats and Kittens)!

Today I (headed out, ventured, traipsed, found my self at, was abducted and taken) to (a party, bbq, a sailing excursion, random event, the farmers market, on vacation, and/or got lost in the dreaded Valley) with (The Ombudsman, The Rock Goddess, The Hostess, The Pastry Chef, Charlie, my abductor, a Steve McQueen impersonator...)

On the way there, I (got lost, got inspired, was trapped in a paparazzi-induced traffic jam, detoured through the dreaded Valley) and was (uncharacteristically late, perpetually early, caught in the rain, dazzled by the amazing weather, distracted by a fleeting glimpse of an Olsen twin).

When I arrived, I was (surrounded by striking writers, overdressed for the occasion, under-dressed for the weather, ladened with food, giddy with delight, balancing three platters, four platters, six platters and a pitcher of pre-mixed cocktails) but still managed to find my way in and (got tipsy too quickly, ate myself silly, bowled over by the winter theme - replete with snow - in this heat, un-impressed with the star turn out, blase about the star turn out, bemused by the star turn out, pleased in general, ready to get the party started)

We all (ate, drank, debauched, were demure, giggled, chatted, enjoyed, reveled, huddled for warmth under the heat lamps, melted into chaise lounges) and (lazed the day away, partied the night away, stood on deck - mesmerized by the sea, drowned in a pool of cliches). Overall it was a (rockin' good time, delightful soiree, mind-bending experience, beyond words, chic and fab, too wanton to print, utterly fantabulous.) and I (wish you were there, wish I could remember more details, wish I had enlisted a driver, wish I could figure out my on-board navigation system and hadn't ended up in the Valley, wish you all a day as fun, wish I had taken the weather in to account when I threw on that sheer sheath.)

And since (I made such a tasty dish, ate such a tasty dish, was given the recipe for such a tasty dish) I simply must share.

So try this my (peaches, loves, angels, dears) and taste the joy.

2 large baking/Idaho Potatoes
5 cups vegetable stock
2 tablespoons tomato paste
3 jalapeno peppers
2 green bell peppers
2 red bell peppers
1 cup corn (in LA, there is (oddly) still/already corn available at the Farmers Market, so I just went for it. )
1 large zucchini, diced
2 teaspoons smoked paprika
Salt

Heat a dry (cast iron) pan over medium high heat. Add the whole jalapeno peppers and let blacken on all sides. This may make your kitchen smoke, so make sure the fan is on, or a window is open. When charred, remove and place in a bowl. Cover the bowl with plastic wrap and let steam that way for at least 5 minutes.

Toast the corn in the same dry skillet until slightly charred. Remove and set aside. Repeat with diced squash.

Roast the red and green bell peppers over an open flame, or under the broiler. When blackened, repeat the process you did for the jalapenos.

When the peppers are cool, pull off the tops then rinse off the char and seeds, then dice.

Peel and quarter the potatoes. Simmer in the vegetable stock with the tomato paste, until soft, about 15 minutes. When the are soft, turn off the heat and let cool slightly then puree with an immersion blender,or in a large blender (keeping in mind not to fill the blender up more than half way, or else it will explode. Kaboom. Soup on the ceiling.) Add salt to taste, and the smoked paprika. Stir in the corn, peppers and zuchinni.

_________________________________________

Looking for somewhere to eat in the San Fernando Valley? And I do hope that my darling Valley readers, should there be any, know I'm just teasing...it's a lovely place. I'm sure.

Starbucks ousted CEO Jim Donald yesterday and said that, effective immediately, Mr. Schultz, the chairman, will take on the additional role. Mr. Schultz, 54 years old, came to the Seattle coffee company in 1982 when it had four locations and nurtured it to become the empire it is today. Serving as CEO from 1987 to 2000, he presided over the company's 1992 public offering. Starbucks now has more than 15,000 locations around the globe, products on supermarket shelves and its own record label.

Smoked paprika, hails specifically from La Vera, Spain. It is available as sweet, bittersweet, and hot. - Big Oven.com

Spicy Marinated Peppers & Tomatoes

2008-01-07T14:58:00.000-08:00

.
Well my little peaches, how are you today?

All settled in to 2008?

That's good to hear, my dears!

I am geared up for all sorts of happy changes myself. And thinking positive isn't the only plate du jour. Oh, no, I've got recipes too. Scads of them. And I think I shall share them with you. Novel, I know.

So to really kick off this bright and shiny new year, I present a salad that I just cannot get enough of.

It's just fab, and a snap to get mixed on up. And after eating it for two days, I minced it up and added it to some tuna salad, to ward off palate boredom of course...mmm, mmm, mmm.

Do try it my loves, and taste the joy.

3 large red bell peppers
1 cup sun dried tomatoes, in oil
1 large ball, mozzarella cheese
1/4 cup red wine vinegar
2 tablespoons fresh oregano, minced
1 teaspoon dried oregano
1 teaspoon red pepper flakes
Olive oil

Over an open flame, roast the peppers until good and charred. Remove from the flame and put into a bag or a bowl with some plastic wrap over it to capture the steam. When they have steamed for awhile, carefully remove, rinse off the charred skin, and pull off the top and out the seeds.

Slice the peppers into long strips.

Rinse off the cheese, and slice the ball in half, then slice the halves into slices.

Stir everything else together, except the oil, in a container that it just fits in. Taste and add pepper and salt as needed. Now toss with a really good amount of oil. Enough so that it pools at the bottom of your container.

Let marinate 1 day. Then serve.

Serves four.

____________________________________________________

Are you reading celebrity gossip blog Breakfast at Tiffany's?

McDonald’s is selling more burgers than at any time since it arrived in Britain 34 years ago. Despite concerns about obesity, there were more than 88 million visits to the “Golden Arches” around the UK last month alone. The figure is up nearly 10 million on the previous year, or roughly 320,000 more each day — equivalent to the population of Cardiff. Sales in this financial year are growing at close to the fastest rate since the late 1980s. - TimesOnline.co.uk

Most buffalo mozzarella available in the United States is made from a combination of water buffalo milk and cow's milk. - VirtualItalia.com

Celery Root with Capers

2008-01-05T08:38:00.000-08:00

.
In life, there are some people you wouldn't mind being stuck in an elevator with.

And as with life, there are some people that you fear being stuck in an elevator with.

I have found myself "stuck in the elevator" over the years, with a profound range of people.

But in a wonderful, kismet-kinda moment, I was recently cloistered up with someone who, in a few small moments, changed my life, changed my perspective and offered me the opportunity to take hold of my dreams. A pretty lucky thing, indeed. All that, and she inspired this recipe.

And that, darlings, is how my 2007 ended. I hope yours was as good.

Viva 2008.

Now try this wintery delight my peaches, and rejoice in the prospects of your new year.

1 large celery root
3 teaspoons real mayonnaise
3 teaspoons whole grain mustard
1 teaspoon Dijon style mustard
1 teaspoon champagne vinegar
1 teaspoon sugar
1/4 cup capers
Salt and pepper to taste

Carefully peel the celery root. Slice into thin matchsticks.

Drain and rinse the capers and rough chop.

Toss all the ingredients together, then let rest five minutes to let the flavors meld.

Taste and adjust seasonings as needed.

Serve at room temperature.

Makes enough for four as a side dish.

_____________________________

"Depending on your gut bacteria, that doughnut might have more calories for you — possibly as much as 30 % more — than for your neighbor.” and "the liver best detoxifies booze between 5 and 6 p.m" Facts from “Sex Sleep Eat Drink Dream,” by Jennifer Ackerman

Invented in St. Joseph, Missouri and introduced in 1889; Aunt Jemima pancake flour was the first commercially sold, ready-mix food.

The 13th annual Great Fruitcake Toss is taking place in Manitou Springs, Colorado this weekend

Happy New Year, 2008

2007-12-26T20:15:00.000-08:00

.

To one and all, I wish you a very, very Happy New Year.

And now...a drinking song.

Should old acquaintance be forgot and never brought to mind? Should old acquaintance be forgot, and auld lang syne.

For auld lang syne, my dear, for auld lang syne,
we'll take a cup o’ kindness yet, for auld lang syne.

And surely you’ll buy your pint cup! And surely I’ll buy mine! And we'll take a cup o’ kindness yet, for auld lang syne.

We two have run about the hills,and picked the daisies fine; But we’ve wandered many a weary foot, since auld lang syne.

We two have paddled in the stream, from morning sun till dine; But seas between us broad have roared since auld lang syne.

And there’s a hand my trusty friend !And give us a hand o’ thine! And we’ll take a right good-will draught, for auld lang syne.