Fresh Approach Cooking

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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
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© 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.

Labels: Appetizer, Condiment, Gluten Free, Pickle, Vegan, Vegetarian

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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
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© 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.

Labels: Appetizer, Pasta, Vegan, Vegetarian

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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

Labels: Gluten Free, Low-Carb, Side-Dish, Vegan, Vegetarian

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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
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© 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.

Labels: Gluten Free, Luncheon, Salad, Vegan, Vegetarian

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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

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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

Labels: Gluten Free, Salad, Side-Dish, Vegan, Vegetarian

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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

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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…

Labels: Gluten Free, Kitchen Project, Vegan, Vegetarian

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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

Labels: Gluten Free, Raw, Salad, Side-Dish, Vegan, Vegetarian

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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!

Labels: Gluten Free, Raw, Salad, Side-Dish, Vegan, Vegetarian

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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

Labels: Appetizer, Raw, Restaurants, Soup, Vegan, Vegetarian

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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
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© 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

Labels: Gluten Free, Low-Carb, Raw, Salad, Vegan

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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

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© 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

Labels: Condiment, Gluten Free, Low-Carb, Side-Dish, Vegan, Vegetarian

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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

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© 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

Labels: Condiment, Gluten Free, Low-Carb, Side-Dish, Vegan, Vegetarian

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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
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© 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.

Labels: Entree, Pasta, Vegan, Vegetarian

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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
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© 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.

Labels: Condiment, Gluten Free, Low-Carb, Vegan, Vegetarian

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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

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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

Labels: Gluten Free, Low-Carb, Salad, Side-Dish, Vegan, Vegetarian

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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.


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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

Labels: Gluten Free, Side-Dish, Vegan

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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



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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!!!!!

Labels: Gluten Free, Soup, Vegan, Vegetarian

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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.

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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

Labels: Gluten Free, Soup, Vegan

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While browsing the menu in some of your local dining establishments, you may have noticed the propensity of the proprietors to describe every last itsy bitsy thing that will be on each tantalizing platter, should you opt to order it.

So much so, that when you order the such-and-such with a dusting of blah-blah and sprinkling of whatnots, you can actually end up deflated that the whatnots appeared in such small quantities so as not to have exactly merited being mentioned...driving you to distraction, or worse, dissatisfaction.

And yet...

This excessive description behaviour continues.

Why is this do you suppose?

Me, I think it is because the person crafting your first impression of the victuals, wants you to know exactly what they are proposing you consume. They want no surprises. No one sending a piled high round of porcelain back to the kitchen untouched, based on the fact an offensive component had not been described.

And in all honesty...it makes total sense to me.

I mean, I tend to get amped imagining the Grass Fed Neiman Ranch Porter House Steak on a bed of Star Route Farms Arugula (I have no idea if the good people of Star Route really grow that, but I'm a touch lazy at this moment, and will just have to ask you to indulge me on that one. It was the first name that came to mind. I could have just as easily said Bellweather Farms, though, I think they make goat cheese...oh...nevermind) with Fennel Pollen and Maytag Blue Cheese on a Acme Sourdough Baguette Crouton with a dusting of fresh ground Malabar Black Pepper. But if after all that, a smattering of Paramount Farms Salt Roasted Pistachios make a guest appearance, well, that can throw a girl. Perhaps prompting a return.

So I say, keep up the novel writing approach. It suits me just fine.

This dish too, has all its components up front. Sweet, crunchy, boldly beautiful. It would make a menu proud.

Try it, and taste the joy.

3 large beets, roasted
1 large red onion, sliced
3 large carrots, peeled and cut into matchsticks
2 oz package Trader Joe's Dried Fuji Apples, Diced (or any dried apples, though, I gotta say, these things are beyond amazingly delicious.)
3 Teaspoons red wine vinegar
Olive oil, salt and pepper to taste


Peel and slice the beets. Toss with the onions, carrots and apples. Season with red wine vinegar and olive oil. Toss to coat. Season with salt and pepper.

Serves six as a side dish

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Figgy Pudding dates back to 17th century England. The ancestor of figgy pudding (and plum pudding) is a medieval spiced porridge known as "Frumenty". Today, the term figgy pudding is known mainly because of the popular Christmas carol; We Wish You a Merry Christmas.

Sufganiot are jelly filled Israeli donuts, typically made on Hanukkah

Labels: Gluten Free, Side-Dish, Vegan, Vegetarian

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Labels: Entree, Pasta, Vegan, Vegetarian