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Farmers Market Recipes: Spring Season

21 Apr

B Gibson - Version 2An uplift in mood is clearly evident come spring at the farmers market. And the beauty of cooking and eating along a somewhat seasonal track is the joy that comes from seeing favorites return after a long absence.

Below are a few items you’ll find in abundance now along with recipe links. And if you do live in Marin, check out the Spring Schedule of Local Farmers Markets below.

Click images for recipes        

ARTICHOKES

ArtichokesThis recipe is straightforward and full of flavor. Artichokes are trimmed, seared and then sit covered to cook for 45 minutes. And although a dip isn’t necessary, here’s a good one to accompany a more simple steamed artichoke.

 ASPARAGUS

Asparagus Pic Monkey

Go with the fatter spears to avoid them becoming stringy when roasted. This recipe is a great meld of flavors.

BEETS

BeetsA simple, versatile and tasty recipe. Feta works well too.

CARROTS

Carrots

I usually make this recipe without the orange juice and use fresh or dried rosemary, thyme or a combination.

STRAWBERRIES

Strawberries

Although the freezing-for-winter strategy extends strawberries’ lifespan, there’s nothing like the freshly picked. Click the image above for recipes.

 


 MARIN COUNTY FARMERS MARKET Spring Schedule      

SUNDAY

SAN RAFAEL, 8:00-1:00, Marin County Civic Center Parking Lot

TUESDAY

MILL VALLEY, 3:00-7:00pm, Tam Valley Community Center, 203 Marin Ave   (Starts in May)

WEDNESDAY

CORTE MADERA, 12:00-5:00 pm, Corte Madera Town Center, Highway 101 & Tamalpais

FAIRFAX, 4:00-8:00pm, Bolinas Park, 124 Bolinas Avenue     (Start in May)

THURSDAY

SAN RAFAEL

8:00am-1:00pm, Civic Center, Marin Veterans Memorial Auditorium’s Parking Lot

6:00-9:00pm, Downtown San Rafael, 4th Street between Lincoln and B Streets

FRIDAY

MILL VALLEY, 9:30am-2:30pm, CVS Pharmacy Parking Lot, 759 E Blithedale

BOLINAS, 2:00-6:00pm, Star Route Farm, 95 Olema-Bolinas Road

SATURDAY

LARKSPUR, 9:00am-2:00pm, Marin Country Mart, Larkspur Landing Circle

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Cooking Inspiration for the Month

8 Jan

During this reset season, the competition between the abstinence commitments made in December and the lingering desire for comforting food, especially when faced with frigid temperatures across the country, can be fierce. Maybe it’s best to ride somewhere in the middle so here are a few ideas.

Please share in the comments section below what you’ve tried and how it turned out.

Happy New Year!

BREAKFAST

The Perfect Make-Ahead Waffles from Marion Cunningham

We all have our idea of what makes the perfect waffle. In our family, these are it. Lighter than pancakes, they are slightly crispy on the outside but fluffy within. As a bonus, they’re quick to prep the night before and finish up in the morning. Try them served with butter and berries, either fresh or heated from the freezer.

Marion Cunningham Waffles

NOTE:

  • If you’re wanting to up the nutrition factor, you can substitute whole wheat pastry flour for white.
  • A teaspoon of vanilla adds a nice flavor boost but is not necessary.
  • Don’t be surprised by the thin batter.
  • Any extras will freeze well for a toaster oven snack.

APPETIZER

Slow Cooker Buffalo Chicken Meatballs from Cheeky Kitchen

Just in time for the Golden Globes this weekend or for the Superbowl on February 1st, these are a simple, sure hit. Ground turkey also works well.

Slow Cooker Buffalo Chicken Meatballs

MAIN DISHES

Weeknight Porchetta from Bon Appétit 

To simplify this recipe, skip nestling the heads of garlic around the tenderloin.

Weeknight Porchetta

Spaghetti and Drop Meatballs with Tomato Sauce from Mark Bittman

Mark Bittman does it again with meatballs and sauce made easy in one pot.

24TIME4-articleLarge_opt-3

VEGETABLES

Roasted Carrots with Honey, Sage and Garlic from Cannelle Et Vanille

Something healthy and light to go with that pork. Good with or without the yogurt.

Carrots

SNACK or SIDE

Corn Muffins from Food 52

Great to serve alongside the Porchetta above or Butternut Squash Soup below and perfect with chili, these are a fun alternative to corn bread. I prefer the buttery flavor to the bacon fat called for in the recipe.
Corn Muffins

LUNCH

Butternut Squash Soup from Half Baked Harvest

If you haven’t discovered the blog Half Baked Harvest, it’s worth checking out. Tieghan took over cooking for her big family of nine in her mid-teens and hasn’t missed a beat since. Her creative, delicious recipes, excellent photography and youthful flare have brought her well-deserved success.

Below is a recipe inspired by her Moroccan Butternut Squash Soup. Next time, I’ll try her version, but for today, I lacked a few ingredients. Regardless, it was full of flavor.

Butternut Squash Soup

Butternut Squash Soup with Curry and Leeks

INGREDIENTS

  • 4 cups Butternut Squash, peeled and cubed (about 2 small to medium)
  • 2 tablespoons Coconut Oil
  • 1 Leek, white portion only, or 1 small Onion, diced
  • 1 teaspoon Curry Powder
  • 1 teaspoon Paprika
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Cayenne Pepper
  • 1/2 teaspoon fresh or dried Thyme, chopped
  • Salt and Pepper, to taste
  • 1 Garlic clove, skin removed and crushed
  • 1 (14 ounce) can Coconut Milk
  • 2 cups Chicken or Vegetable Broth
  • 4 ounces Goat Cheese, softened

Optional Toppings: Plain Greek Yogurt or Goat Cheese and/or roughly chopped Cilantro and Pistachios

PREPARATION

  1. To make peeling easier, cut off the bottom of the squash and put on a plate in the microwave for 3 minutes. Peel, remove seeds and cut into approximately 1-inch cubes.
  2. Add the coconut oil to a large soup pot set over medium heat.
  3. Once hot, add the leek or onion and cook for 3-5 minutes or until soft.
  4. Add the cubed butternut squash, curry powder, paprika, cumin, cayenne and thyme. Season with salt and pepper.
  5. Cook for 3-5 minutes, stirring occasionally.
  6. Add the garlic clove and stir for 10 seconds or so to meld the flavor but avoid scorching.
  7. Pour in the coconut milk and broth.
  8. Bring to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender.
  9. Once the squash is tender, add the goat cheese (optional).
  10. Remove the pot from the stove and allow to cool slightly, then puree the soup in a blender or food processor. Return the soup back to the stove and heat through.
  11. To serve, ladle the soup into bowl, topping with Greek yogurt or crumbled goat cheese and garnishing with chopped cilantro and/or pistachios.

Thanksgiving Feasting Favorites

24 Nov

Although tradition dominates the Thanksgiving feast, leaving little room for variation much less something entirely new, here are a few favorites and tips to stir up inspiration prior to the big week ahead.

COOKING THE BIRD

For a turkey deep in flavor and a moist, yet firm consistency, try following the award-winning Judy Bird technique inspired by the roast chicken made famous by the late Judy Rodgers at Zuni Cafe in San Francisco. (See my post here about the chef, her philosophy and restaurant and her recipe for Salmon with White Beans, Bacon and Red Wine.)

NOTE: I do not follow Step 7 and start the bird in the oven breast side down.

Sage and Bay Salt Dry Brine
Sage and Bay Salt Dry Brine

The turkey is dry brined for three days although I have done it for much less with equally good results. Here is a tasty dry brine recipe.

APPETIZERS

Ellen's Nuts
Ellen’s Nuts
Rustic Bakery Meyer Lemon and Chickpea Spread
Meyer Lemon and Chickpea Spread, recipe from Rustic Bakery
Baked Rosemary Beet Chips
Baked Rosemary Beet Chips, by Minimalist Baker
Crab Cake Bites
Crab Cake Bites, from Savory Simple
Artichokes
from The Real Deal Marin

 ACCOMPANIMENTS

Tyler Florence Mashed Potatoes
Tyler Florence Mashed Potatoes
Sweet Potatoes
Savory Roasted Sweet Potatoes
Creamed Pearl Onions
Thomas Keller’s Creamed Pearl Onion, via Smitten Kitchen
Ina Garten Spinach Gratin
Ina Garten Spinach Gratin via The Food Network

STOCK and GRAVY

How to Make Stock, A video tutorial with simple instructions from Mario Batali on Food 52.

How to Make Gravy, from The New York Times Cooking

DESSERT

Although no dessert would be shunned, Apple Pie is a must. If you have any doubt, read this, and you may get lured into making it a regular closer to your feast too, if it isn’t already.

    Butter Pie Crust, from Epicurious

    Crust Tipsfrom Joy the Baker

    THE Apple Pie, inspired by Kierin Baldwin

    Ala Mode, a basic vanilla ice cream recipe

    Best Apples for Piefrom Baking Bites

LEFTOVERS

Thanks Benedict on Stuffing Cakes with Sage Hollandaise, by Giada De Laurentiis
Thanks Benedict on Stuffing Cakes with Sage Hollandaise, by Giada De Laurentiis
Turkey Tetrazzini
Turkey Tetrazzini, from The Real Deal Marin 
Loaded Turkey Panini
Loaded Turkey Panini, from Pinch of Yum

 (This is a good framework that you can alter based on what you have leftover.)

If you try one of these recipe, please let me know what you think in the comments section below. Or take a photo and post it on Instagram or Twitter with the hashtag #realdealmarin.

Happy Thanksgiving!

Summertime

23 May

Click the image for recipes.

SUMMER STRAWBERRY MUFFINS

Strawberry Muffins

 JUICY SLIDERS

Juicy Sliders

Grilled or Baked Herb Chicken with Green Aioli

Herb Chicken with Aiolias a Main Dish

Herb Chicken with Aioli Appetizeror an Appetizer

The Best of the Classic Chocolate Chip Cookie

Chocolate Chip Cookie

 Creamy Homemade Ice CreamCreamy Homemade Ice Cream

The Amazing Artichoke – Pan Roasted with Garlic, Basil Mayonnaise

20 May

My first introduction to artichokes was an unpleasant one. Just after college, I was invited to have dinner with my friend and his parents at their home in a high-end New York suburb. They had the kind of dining room table that is perfect for Thanksgiving but otherwise does not promote intimate conversation. We each had a side on which to hold court.

Artichoke

To start off the meal, we were presented with an artichoke, an unusual budding flower head that was entirely unfamiliar. Certainly New Jersey, my birth place, provides impressive crops of corn on the cob and beefsteak tomatoes, but these? Since 100 percent of all artichokes sold commercially in the United States are grown in California, it’s not a wonder that we had never crossed paths, but still.

What could I do but mouth a plea of “Help…!” to my friend across the expanse of table. He got the hint and I was able to imitate my way through navigating this tricky thistle. It was equally disconcerting when asparagus, another flowering perennial plant species that had not seen its way to my plate before, was served as a side dish. It was a challenging dinner.

Although neither item won me over first time around, both have become favorites, especially considering Castroville, the artichoke capital of the world, is now a not too distant neighbor.

PURCHASING

Artichokes are readily available in spring and fall. Select globes that are deep green and have petals that are tightly closed rather than splayed out and dehydrated looking. They should feel somewhat heavy for their size and will squeak when squeezed.

Artichokes

To store, sprinkle with a little water and refrigerate in an airtight plastic bag. Do no wash before storing. They should last a week.

PREPARATION

With a sharp or serrated knife, slice off the top 1 inch and most of the stem of the artichoke, snap off the small, tough outer leaves and with scissors, snip off thorny tips.

From there, go through the following steps:

This slideshow requires JavaScript.

Immediately add to lemon water where they will keep in the refrigerator for 1 to 2 days until ready to cook.

Here’s to enjoying them while you’re young!

Pan Roasted Artichokes

INGREDIENTS

  • 3 lemons, quartered
  • 4 medium to large artichokes
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 4 to 6 peeled garlic cloves, crushed

PREPARATION

  1. Fill a large bowl with water and squeeze in the juice from the four quarters of one lemon.
  2. With a sharp or serrated knife, slice off the top 1 inch and most of the stem of the artichokes, pull off the small, tough outer leaves and with scissors, snip off the thorny tips.
  3. Cut in half or quarters lengthwise.
  4. Separate the first few, purple-tinged leaves in the center from the base by pulling them away from the choke with your fingers.
  5. Use a spoon or melon baller to scrape the fuzzy center from the choke. (See slide show above.)
  6. Immediately put artichokes in the lemon water to help avoid discoloration. Keep in the water until ready to cook; they may be stored in the refrigerator for 1 to 2 days. Just before cooking, spread the artichokes on paper towels, sliced side down, and pat dry.
  7. When ready to cook, heat a large sauté pan over medium-high flame. Warm the olive oil until nearly smoking. Sprinkle the pan generously with salt and pepper.
  8. Carefully place the artichokes sliced side down in the pan. Do not overlap. Season with more salt and pepper and slip the garlic into the spaces between the artichokes.
  9. Cook, shaking the pan occasionally to keep the artichokes from sticking, until they are evenly browned underneath, 6 to 10 minutes. Using tongs, lift 1 or 2 artichokes up to check for doneness.
  10. Add the quarters of the second lemon to the pan, place a piece of foil over the pan and cover with a lid. Reduce the heat to medium-low and cook for 5 minutes more. Remove the pan from the heat and keep covered for 30 to 45 minutes or if longer, briefly re-heat over low flame.
  11. Transfer the artichokes to a serving platter. Squeeze the juice from the cooked lemon wedges into the pan and whisk to scrape up any browned bits stuck to the bottom. Pour the juice over the artichokes, garnish with the remaining lemon quarters and serve with Garlic, Basil Dip.

Adapted from: The Food Channel

 

Garlic, Basil Dip

INGREDIENTS

  • 1 cup mayonnaise
  • 1/4 cup chopped fresh basil
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced

PREPARATION

Mix all ingredients in medium bowl. Season with salt and pepper.

Note: Can be prepared 1 day ahead. Cover and refrigerate.

Source: Epicurious

Grilled Cheese: From Home to High End

10 Apr

The grilled cheese sandwich, like many food items, has transitioned from plain to couture. At one time somewhat floppy and slightly soggy with a knack for permeating the kitchen, it has hit the big time with entire cookbooks devoted to the melted sandwich.

What’s not to like? A hot sandwich beats a cold one any day and is much more forgiving. Leftovers take on a tasty new life, a tomato that’s about to turn is revived and a bland slice of bread becomes flavorfully caramelized.

With its grander stature, the grilled cheese has achieved a more fitting designation … The Panini. And the Panini Press has arrived on the top of the list of gadgets that could be considered frivolous were it not for its true usability and value. There’s no end to suitable, delicious combinations – see links to recipes on the bottom of the page. But for an easy pleaser for all ages, try the Mini Panini recipe below for simple goodness. Kids go crazy over these.

PANINI PRESS

If your interest is strictly sandwiches, the well-rated model below will expand your recipe repertoire significantly. The flat vs. ridged plates will more evenly conduct heat and be easier to clean.

Panini Maker

Click for Link to Amazon

But if you’d like to put this device to full use and cook everything from chicken to cakes, go with a ridged-plate model.

Cuisinart Panini Maker

Click for Link to Amazon

Your sandwiches will have marks, but you’ll have a very versatile new cooking appliance.

Grilled Cheese

FROM HOME: The Mini Panini

INGREDIENTS

  • French Baguette, cut in 1/2 inch slices
  • Softened Butter
  • White Cheddar Cheese, sliced
  • Optional: Tomatoes, Spinach, Basil, Bacon, Ham or anything your taste buds find would go well between two slices of bread.

PREPARATION

  1. Preheat the panini maker according to manufacturers instructions.
  2. Slice the baguette into 1/2 inch pieces. TIP – To avoid having your French bread go rapidly stale after purchasing, slice it into whatever size you typically use (I do a sandwich size and then slice for grilled cheese when defrosted) and freeze in a zip lock bag. Defrost on the counter or slowly in the toaster oven and slice.
  3. Cut or slice the cheese.
  4. Spread butter on one side of each bread slice.
  5. Drop half of them butter side down in the panini plate.
  6. Top with cheese and cover with the second half, butter side up.
  7. Drop top, let sizzle, open and eat.

 TO HIGH END

Farmers Wife

If you’ve ever meandered the farmers markets at the San Rafael Civic Center or Marin Country Mart in Larkspur, you’ve likely come upon The Farmers Wife food truck and the emanating wafts of their outstanding melted sandwiches including Farm Egg & ArugulaKimchee & Avocado and Magruder Ranch Smoked Ham, Gruyère & Mustard.  Menu changes daily. They’re on the pricey side but well worth it.

Owners Kendra and Paul Kolling are on a mission to provide the best in locally sourced, seasonal products in keeping with the farming legacy of their extended family. Paul’s grandmother was the inspiration behind the unique, heirloom flavor blends in Nana Mae Organics apple juices which you can also find at the farmers market. With over 25 heirloom varieties, Paul farms in harmony with nature to bring out the best in the land.

Nana Mae

And Kendra, as The Farmers Wife, sources the ingredients of her outstanding food truck sandwiches from local farms which set them a far notch above.

AND IN BETWEEN

The Melt TruckAnd finally, another eating option at the Corte Madera Town Center. Parked outside the center entrance you’ll find The Melt Bus and a few tables for dining.

Melt BusThe menu of all-natural, wholesome items includes everything from the classic grilled cheese to braised short rib and pepper jack to aged swiss, portobello and grilled onion. They also have soups and milkshakes as well as breakfast options.

The Melt Bus is open Friday to Sunday, 11am-3pm.

RECIPE LINKS

Here are a few recipe links worth checking out.

French Onion Soup Grilled Cheese

French Onion Soup Grilled Cheese

Grilled Figs and Brie

Grilled Figs and Brie

Tomato, Avocado and Pesto

Tomato, Avocado and Pesto

Happy Grilled Cheese Day on April 12th!

Farmers Market Recipes: Spring Season

29 Mar

An uplift in mood is clearly evident come spring at the farmers market. And the beauty of cooking and eating along a somewhat seasonal track is the joy that comes from seeing favorites return after a long absence.

Below are a few items you’ll find in abundance now along with links to some favorite recipes. Since the weather is more winter than spring at the moment, it’s a good time for roasting and braising which is not ideal in the warmer months.

If you do live in Marin, check out the Spring Schedule of Local Farmers Markets below.

Click images for recipes        

ARTICHOKES

ArtichokesThis recipe is straightforward and full of flavor. Artichokes are trimmed, seared and then sit covered to cook for 45 minutes. And although a dip isn’t necessary, here’s a great one to accompany a more simple steamed artichoke.

 ASPARAGUS

Asparagus Pic Monkey

Go with the fatter spears to avoid them becoming stringy when roasted. This recipe is a great meld of flavors.

BEETS

BeetsA simple, versatile and tasty recipe. Feta works well too.

CARROTS

Carrots

I usually make this recipe without the orange juice and use fresh or dried rosemary, thyme or a combination.

STRAWBERRIES

Strawberries

Although the freezing-for-winter strategy extends strawberries’ lifespan, there’s nothing like the freshly picked. Click the image above for recipes.

 


 MARIN COUNTY FARMERS MARKET Spring Schedule      

SUNDAY

SAN RAFAEL, 8:00-1:00, Marin County Civic Center Parking Lot

TUESDAY

MILL VALLEY, 3:00-7:00pm, Tam Valley Community Center, 203 Marin Ave   (Starts in May)

WEDNESDAY

CORTE MADERA, 12:00-5:00 pm, Corte Madera Town Center, Highway 101 & Tamalpais

FAIRFAX, 4:00-8:00pm, Bolinas Park, 124 Bolinas Avenue     (Start in May)

THURSDAY

SAN RAFAEL

8:00am-1:00pm, Civic Center, Marin Veterans Memorial Auditorium’s Parking Lot

6:00-9:00pm, Downtown San Rafael, 4th Street between Lincoln and B Streets

FRIDAY

MILL VALLEY, 9:30am-2:30pm, CVS Pharmacy Parking Lot, 759 E Blithedale

BOLINAS, 2:00-6:00pm, Star Route Farm, 95 Olema-Bolinas Road

SATURDAY

LARKSPUR, 9:00am-2:00pm, Marin Country Mart, Larkspur Landing Circle

Food for Thought and Recipes for the Week

18 Jan

Below is a weekly food roundup, locally and beyond, of ideas for what to cook, where to eat, things to consider and actions to inspire. If you have something to add to a future Friday Food list, please share it in the comments section below. Enjoy the weekend!

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Thanksgiving: Recipes, Gadgets and Food News

26 Nov

Wordle

EAT

TURKEY

Local Diestel Ranch birds do have that idyllic image tied in. But being fed a 100% vegetarian diet milled right there at the farm and slowly raised in the Sierra Nevada Foothills does increase the price tag.

Diestel

Click on image for more information

Check out this interesting breakdown of what it costs to bring that turkey from farm to feast. A true bargain.

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Friday Food: Links to Recipes, Restaurants, Gadgets, News and More

16 Nov

Wordle

Below is a weekly list of ideas for what to cook, where to eat, things to consider and actions to inspire. If you have something to add to a future Friday Food list, please share it in the comments section below. Enjoy the weekend.

EAT

Cowgirl Creamery Cooks               

Want to innovate the cheese platter this holiday? Check out this appealing new book by Sue Conley and Peggy Smith of Cowgirl Creamery, two cheese makers based out of Pt. Reyes who share recipes and what it takes to become a cheese pioneer. 

Cowgirl Creamery Cooks

Click on Image for Ordering information

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