Made it through the wilderness...

Somehow I made it through
Didn't know how lost I was
until I found you...

First there was a mid summer frozen-food tribute to urban lyricist Robert Van Winkle. Now it's an evening out on the town, ala the Queen of Pop. Delicious Sarah's 80's themed events call to my inner angst-ridden teenager. Or maybe it's that this event was announced on the eve of my high school reunion, when I've completely time-warped back to the sockless Sperry Topsider, white Ray-Ban era of 1986.

But when Sarah announced the theme for Dine & Dish 7 - Like a Virgin (hey!), I didn't hesitate for a moment. I knew exactly where I was going. A new (to the Bay Area) restaurant: The Counter in Palo Alto.

I was beat, incomplete
I'd been had, I was sad and blue
But you made me feel
Yeah, you made me feel
Shiny and new...

I knew The Counter was coming to the Bay Area. That this is the first of twenty-something sister locations "coming soon" to communities across the country. I'd read several articles in a varied assortment of publications assuring me they produced some of the best burgers in the country. Other bay area bloggers made the pilgrimage in August and September. While I knew Tim's approach wasn't for me, each account moved the restaurant up a notch or two on my "must try" list. When Sarah announced Dine & Dish, my eighteen year old burger-loving self met my thirty-eight year old foodie self and there was no question, it was time for a virginal visit to The Counter.

Gonna give you all my love, boy
My fear is fading fast
Been saving it all for you
cause only love can last...

If you've followed the links, you understand the drill: You walk into the industrial soda fountain (think Chipotle meets Fentons/Swensons and kicks it up a couple of notches) and grab a clipboard with a menu. Choose your burger (beef, turkey, grilled chicken or veggie), the delivery mechanism (bun or bowl of greens) and various toppings from a wide array of options while you wait to be seated. The place was surprisingly crowded for an hour before closing on a Sunday night, so we opted for two seats at... drumroll please... The Counter rather than waiting for a table.

We skipped the shakes (though they looked deliciously authentic) and dove into the heart of the menu. We both opted for "in a bowl", but from there our burgers diverged. I selected a third of a pound with Tilamook cheddar, grilled onions, tomato, avocado and sauteed mushrooms with horseradish mayo -- and was relieved when Frankie didn't flinch when I requested that my hormone and antibiotic-free burger be prepared medium rare. John went for the 2/3 pound burger with an assortment of toppings and the spicy peanut sauce. And we split a basket of sweet-salty sweet potato fries.

As we waited for our dinner I expressed regret that my photography skills don't warrant a more sophisticated camera. Our prime seats at the counter gave us a great view of the action in the kitchen, but I knew my point-and-shoot digital couldn't capture the activity or the precision of the process.

The burgers arrived promptly and we wasted no time digging in. I was pleasantly surprised by the quantity and the freshness of the bed of greens below my burger. No shredded, watered down iceberg here -- this was two generous cups of fresh, crispy-tangy micro-greens. The toppings were generous without being outrageously out of proportion, and the sauce was served on the side so I could regulate its distribution. Curious about the beef with peanut sauce choice, I tasted John's burger. It was odd -- peanut sauce is a chicken thing for me -- but it certainly didn't suck.

While we didn't indulge, I should mention here that The Counter offers a surprisingly extensive wine and micro-brew list for what's effectively a burger joint. And what appeared to be a full bar.

When we finished our dinner, Frankie eagerly offered us a dessert menu. While the concept of a "chocolate burger" (a donut filled with chocolate mousse) fascinated us, we'd budgeted neither the time nor the calories to indulge.

Next time. Because I'm quite sure there will be a next time. Several next times. It's the answer to my occasional need for all-American comfort food, but something "more interesting" than "just a burger". I think Carter of Food Notebook expressed it perfectly: The Counter's focus on doing one thing -- and doing it *really well* -- will be their ticket to success, in the bay area and around the country. If you get the opportunity, by all means, check it out.

The Counter - Two California Locations:
2901 Ocean Park Blvd - Santa Monica, CA 90405 - 310.399.8383
369 California Avenue - Palo Alto, CA 94306 - 650.321.3900

Technorati Tags: Restaurants | Reviews | Burgers | Food Blog Events | Dine & Dish | SF Bay Area

All eight circulate - September's recipe roundup

I've found a long list of recipes bookmarked to try in September:

Noshes & Nibbles:
Brendan's simply seasoned figs.
Onion & Anchovy Tartlets from Haalo of Cook (almost) Anything at Least Once.
A scientific approach to Tzatziki from Cooking for Engineers
Classic Pork Wontons from Vanilla Garlic.

Main Courses:
Elise's Rustic Onion Tart.
Two perfect answers to chilly fall evenings: Manicotti alla Romana and Baked Tortellini Casserole courtesy of La Mia Cucina.
Stephen's answer to the farmers' market bounty: Eggplant & Tomato Pizza.
Sarah's delightfully simple solution for calamari: Stir Fried Squid with Basil & Garlic.
Kevin's latest take on Crab Cakes.
Another harvest time must-try: Avenue Food's Pumpkin with Ground Pork.
Matt shares a Michael Chiarello favorite: Foccacia with Blue Cheese & Honey (and Figs!)
I'm on an Indian food kick lately, and the Accidental Hedonist's take on Butter Chicken fits my kicked-up comfort food needs perfectly.

Salads & Veggies & Sides...oh my:
Lemon-Quinoa Salad from 101 Cookbooks.
Autumn starts soup season, and Julie answers the call with Suzanne Goin's Squash and Fennel Soup. Luisa follows up with Carrot & Pomegranate Soup.
When the baking urge hits, there's Kevin's take on Cheddar Bread.
Joe's Roasted Cauliflower in Lemon-Tahini Sauce.

On the Sweet Side:
Mary's tempting me with several sweets: Key Lime Pecan Bars, Espresso Praline Muffins, Nutella Cookies, Cherry Almond Oatmeal Cake, and Orange Ginger Cookies.
A yummy looking Coconut Bread from Luisa of The Wednesday Chef.
Sarah from SlashFood's positively food-pornographic Strawberry Muffins.
Carrots are a staple in my fall and winter CSA boxes -- Brendan provides a sweet treat with Truly Excellent Carrot Cake while Joe offers a health-conscious Carrot-Ginger Snack Cake.
A gorgeous Lemon Cake highlighted by Barbara of Winos & Foodies.
Luisa's solution to a bad day: a couple of Chocolate Toffee Cookies with a large glass of milk.
A couple of outrageous deserts inspired by Ina Garten: Brownies and Orange Chocolate Chunk Cake, as shared by Smitten Kitchen.

From the various September event roundups:
20-some tarts to serve for breakfast lunch and dinner, inspired by Donna Hay.
Several surprise-containing desserts, courtesy of the September installment of Sugar High Friday.
and virtually everything in Peabody's, Bron's and Ivonne's archives.

Image Credits:
Baked Tortellini Casserole courtesy of Lis at La Mia Cucina.
Ina Garten's Orange Chocolate Chunk Cake courtesy of Deb at Smitten Kitchen.

Technorati Tags: Food | Cooking | Recipes

Making my way back to the (modified) beach...

After six months here, I guess it's not secret that John and I enjoy food. Good food. Dining Out. Eating in. Fresh food. Junk food. Savory, sweet, and downright strange. With our fair share of foodie obsessions.

I haven't spent a lot of time here on diet-related topics like moderation, calorie counting and portion control. Probably largely because I haven't focused on them much in real life. And because food porn's a lot more fun!

I've battled what could loosely be termed as "weight issues" on and off for most of my adult life. I've followed Weight Watchers evolution from the food selections plan through the fat-and-fiber revolution to the "Points" program with various degrees of success. More recently, I've experimented with Fit for Life and Dr. Agatston's South Beach Diet, again with success commensurate with the effort I put forth.

And that pretty much brings us to the present tense.

Why am I turning my attention back to weight loss now? Lots of reasons. It's late September, and summer is fading to fall. Autumn's always been a period of introspection and rebirth for me. Beyond that, my jeans are a little tight and I don't want to invest in a new wardrobe one size up. I've got a couple of events coming soon -- a reunion in a couple of days and my first cruise in a little over a month -- for which I want to look *and* feel good.

So what's the plan? The best of all three programs. I like the flexibility of the Weight Watchers program, but after the initial excitement wears off, counting points and writing *everything* down drives me nuts. I don't think I'd be happy living a hard-core low-carb lifestyle -- but starchy snacks and sweets are one of my weaknesses so a program focused on healthy, whole grain "good carbs" is a natural fit. And while I don't like it's focus on convenience foods, the fit for life program *will* encourage me to get out of the kitchen, off the couch, away from the laptop and moving.

So that's the plan. I don't intend to turn this into a diet blog, although I'll probably post periodic progress reports. You'll still see some healthy recipes and some not-so-healthy, though the balance may shift a bit. We'll still eat out -- sometimes more indulgently than others.

I actually started this adventure at the beginning of the month, though I'm just getting around to posting about it now. I've made small changes, but important choices. I'm less dependent on bread and other starches as a staple side for every meal. I'm eating breakfast. And skipping dessert. Or making it healthier (with whole grains or fruits). Lots of leafy greens. Grilled chicken. Lean beef. a fair amount of fish. And I'm moving more (and consequently posting a bit less). Without any grand fan-fare -- or long-term sacrifice -- I've dropped a little over ten pounds. As the picture to the left attests, I don't even have to give up on my version of food porn. I'm on my way...

Technorati Tags: Healthy Eating | Weight Loss | Diet

Surprise! It's Sugar High... Monday?!?!?!?

Monday?

Monday???

Yes, Monday.

But I can explain...

My oven woes are over. And in retrospect, it wasn't really that bad. Unlike my friend Creampuff, I didn't find myself having to replace the *entire* oven - just the control panel. It only took two weeks. I've got the stovetop, the grill, and in a pinch the microwave -- I can get by without the oven for two weeks.

But a repair appointment on Friday afternoon followed by an every-minute-scheduled weekend meant my sugar high contribution had to wait until Monday. Alanna graciously obliged and allowed me to join in the fun a little late. So like my father before me and my grandmother before him, I came home frustrated with work and pulled out the Kitchenaid and fired up the oven to unwind.

I creamed butter and sugar.

I sifted a mix of pastry flours with seasonings.

I got into a groove and forgot the stresses of the day.

Even if the dessert fails, as my kitchen and living room are overwhelmed with the scents of fall, I can claim without reservation that the evening's been a success.

What? You're wondering what I'm baking?

I started with this recipe for Ginger Spice Cake. Modified the ingredient list a bit to suit my baking style. A cup of whole grain pastry flour to replace the pure-white flour and give my cakes a bit of a nutty taste. Baking powder and milk adjusted up a bit accordingly. Baked in my newest kitchen indulgence -- those adorable mini pumpkin bundt forms from Williams Sonoma.

The surprise?

The pumpkin pastry cream featured here is chilling as I type. I intend to pipe the chilled cream into the bottom of my ginger-pumpkins, for a creative take on a childhood indulgence -- *without* the stabilizers, preservatives, trans-fats.

Stay tuned for photos of the finished product -- and reviews from my coworkers coming tomorrow.

Update - My pumpkin cakes were a hit at the office. My pastry box was empty in a record 8 minutes, I had 9 requests for the recipe, 14 requests for an encore, and 1 request to cater Thanksgiving dinner. The pastry cream delighted my tasting panel -- it turned a slightly dry, nutty spice cake into "a cream-filled taste of autumn".

Curious about other contributions? Check out Alanna's roundup -- there are a whole lot of surprises in the food blog world this week.

Technorati Tags: Food | Dessert | Recipes | Food Blog Events | Sugar High Friday | SHF 23

Far more satisfying than therapy, a relaxing girl's night... in!

A quick no-hassle, no-cook, nosh-as-we go dinner of cheese, fruit, cold cuts and a nice bottle of wine -- just the Wednesday girl's night respite that Tracy and I were looking for to unwind from a couple of L-O-N-G H-A-R-D weeks.

Tracy brought the D'Affinois and a decadent fig spread to serve with it, a rich yummy red from the quirky folks at Bonny Doon, and a bit of bubbly. I contributed my favorite St. Augur Blue, Wensleydale studded with carmelized onions and a wedge of Red Hawk to the cheese plate, some farm-fresh-this-morning grapes and cherry tomatoes, sliced smoked sockeye salmon and imported mortadella, and a couple of wedges of chocolate for dessert.

We unwrapped the cheeses, poured the wine, and spent the next several hours sitting around my coffee table -- talking, laughing, sharing and noshing. We talked about everything and about nothing. Her family and mine. Love, men, commitment, memories & regrets. Business plans, remodeling, antique furniture and the frustrations, aches & pains of the Dilbert cubicle life. Food, wine, local-sustainable-organic, and the spinach 'crisis.'

In the end, we didn't save the world. We don't have the cure for cancer or the recipe for world peace. I'm not even sure we resolved our *own* individual frustrations. But we spent an evening together enjoying good, simple food -- feeding our friendship in the process. Since both of us traditionally relate far better with men than to other women, this alone is pretty significant. We're both equally amazed and fascinated as our bond grows.

As we packed everything back up for the refrigerator, it occurred to me that sometimes the simplest of menus are the most satisfying. 'Specially when you combine them with good conversation with good company.

Technorati Tags: Food | Wine | Cheese | Entertaining at Home | Reflections

SST (Sassy savory tart) seeks FO (functional oven) in time for HHDD

I was ready to go.

I'd found a recipe that intrigued me *and* included mostly ingredients I had on hand.

I'd made the side trip to Williams Sonoma in search of mini tart shells and emerged without having to take out a second mortgage.

And a second stop at the grocery to pick up the two ingredients I didn't have in-house.

I'd sliced the endive, peeled and cubed the pears, crumbled the stilton, melted the butter.

And then I tried preheating the oven. Beep. Beep. Beep. Error message F7. And then the touchpad stopped responding altogether.

A little internet research and a couple of phone calls later, I've got an appointment scheduled with GE's service department for Friday afternoon. In the scheme of things, that's a pretty quick turnaround. But unless I can come up with a Plan B, I'm going to miss the deadline for Hay Hay Donna Day #5: The Savory Tart, hosted by Tami of Running with Tweezers.

Fortunately for our heroine, John's parents love me (or took pity on me, or both) -- and their oven functions fine. So I pack up my puff pastry, my brand-spanking-new tart shells and my now-plenty-cool tart filling and head south on 680.

Two hours later, I'm quite pleased with my trans-bay area effort. The tarts are a delightful combination of savory-sweet and perched atop some honey-cumin vinaigrette coated greens, they make a satisfying early fall lunch. The curry turned the pastry an eye-catching and autumn-appropriate yellow.

And now, without further adieu, the recipe (based loosely on this one I found on epicurious.com):

1 tablespoon unsalted butter
1 tablespoon olive oil
2 heads Belgian endive, cut crosswise into 1-inch slices
1 cup roasted spring onions, chopped
3 cloves roasted garlic, diced
1 teaspoon curry powder
8-10 pears, peeled, cored, coarsely chopped The recipe as published called for three large pears. The pears in my CSA box were itty-bitty -- but quite tasty. I peeled, cored and chopped a full cup.
1 tablespoon balsamic vinegar or red wine vinegar I used 1/2 tablespoon each balsamic vinegar and red wine.
1 17 1/4-ounce package frozen puff pastry sheets, thawed )
1 cup crumbled Stilton cheese (give or take) I used a hunk of leftover blueberry studded stilton.

I followed the published instructions for the filling: Melt butter & olive oil in heavy large skillet over medium-high heat. Add endive, onions, garlic and curry; saute until endive is golden, about 8 minutes. Add pears, vinegar & wine and cook until pears are tender, about 2 minutes. Transfer to bowl and cool.

After transporting the components 50 miles down the freeway, I abandoned the recipe and let creativity take over. I rolled the pastry out on the counter and used my new tart shells like cookie cutters to make perfect shell-shaped puff pastry forms. I pressed the pastry gently into the shell and pricked each a few times with a fork so my pastry didn't puff the filling right out and onto my prepared cookie sheet.

The stuffing to pastry ratio worked out perfectly -- I had exactly enough of the filling to create 6 generous but not super-sized individual tarts.

I had leftover pastry and artfully draped it across the top of my pastry, smacking myself upside the head silently (and virtually) for not grabbing my very Martha-esque leaf shaped cookie cutter as I ran out the door. Golden leaves atop the tarts would have been gorgeous.

Tasted just as good with random pastry shapes though.

Technorati Tags: Food | Recipes | Donna Hay | HHDD #5 |

My Kitchenaid Mixer, or A tribute to Mo...

In the scheme of things, it's rather plain and unassuming.

It's minimalist white, not fruity "mango" or "tangerine" or trendy chrome or copper.

It doesn't have all of the bells and whistles that come standard with its artisan and professional cousins -- just a flat beater, a wire whip, and the dough hook.

Its four-quart bowl is sometimes overwhelmed by double recipes of cookie dough.

But it's an icon from my childhood and will have a home in my kitchen as long as it's trusty motor runs.

It's my contribution to Favourite Kitchen Gadgets -- the Kitchenaid Classic Stand Mixer I inherited from my father's kitchen...

This mixer is a workhorse -- it's seen a lot of activity in Mo's kitchen and mine. After school cookies, Christmas cookies, birthday cakes, fruit-based fall cakes, no-reason-except-we-feel-like-baking cakes. Pasta dough (later rolled by hand, no pasta attachment for Mo or for me). Pastry dough. Artisan bread dough. And the recipe I found in the binder and intend to share today: my grandmother's Parker House Rolls -- a staple at the dinner table in the fall and winter.

Kate's Parker House Rolls

6 cups flour
3 tablespoons shortening
1/3 cup sugar
2 teaspoons salt
1/4 cup water to dissolve 1 cake yeast
2 cups lukewarm water
2 eggs, beaten
melted butter

Cream shortening, sugar and salt together. Add water and dissolved yeast. Mix in flour, two cups at a time. Mix in the beaten egg last. Cover dough and let rise to top of bowl. Shape rolls in floured hands or cut out with floured cutter or knife. Cover with a towel and let rise again. Drizzle melted butter over tops of rolls and bake 10 minutes in a 400 degree oven.

Not particularly healthy, but damn they are good.

Technorati Tags: Favorite Kitchen Gadgets | Memories | Reflections

Swing thru - August recipe roundup

Among the recipes I've flagged as "must try's" in August:

The Unemployed Chef's creative employment of one of summer's most bountiful crops.
Peobody's Great Balls of Goat Cheese and some sinful looking chocolate cookies.
An Olive-Onion Bread from Garrett at Vanilla Garlic -- the picture of which has me salivating.
Kevin's pear creation - an appetizer and a dessert all in one...
Another contribution from Kevin - kicked up macaroni & cheese.
A mouth-watering carne asada from Elise at Simply Recipes.
101-Cookbooks' Champagne Summer Shortcakes.
A fascinating Haloumi/Tomato/Basil salad from Vicious Ange.
A yummy *and* healthy apple spice cake from Nicole at SlashFood -- a great way to break in my new bundt pan.
A couple of salads from Tami: "Lucky 7" salad and Savory Canteloupe Salad.
Ivonne's divine looking Rustic Fruit Tart.
Another pair of yummy looking desserts: Vanilla Bean Lemon Cake and a couple of mango-inspired treats from Dessert First.
Michelle's Green Tea Salmon.
A fruit-filled Peach Blueberry Cake from Alanna.
A decadent Chocolate Mousse Cake courtesy of Chocolate in Context.
As we end what's been a hot bay area summer, Mae's simple-but-stunning blueberry ice cream sounds like the perfect ending to a Saturday evening BBQ.
From Barbara at Winos & Foodies, Donna Hay's Spinach & Ricotta Souffle.

Technorati Tags: Food | Cooking | Recipes

Happy Blog Day!

What is Blog Day? According to the organizers, it's an opportunity to discover excellent new blogs. If I'm any indication, it's working... I spent my lunch break and much of my evening following the links from some of my favorite bloggers to all new (to me) authors on all subjects from partying through my next 40 years to unique product reviews. Thank you, my friends, for sharing!

The "guidelines": Each participant finds five new blogs - preferably blogs that cover subjects different from the reviewing blogger's typical topics. In my case, non-food blogs. Okay, I can do that. Let the authors know you've chosen them. Check. Post a review of each of the five blogs, including links.

So without further adieu, allow me to introduce...

I'm not a parent. But two of my favorite blogs feature the trials and tribulations of raising a family in the 21st century...

The Delicious Sarah inadvertently introduced me to Danny of
Dad Gone Mad, and I've never looked back. If Heathcliff Huxtable met Homer Simpson in some otherworld scientific experiment, the result might be a dad like Danny. Reading about his journey through fatherhood reminds me daily why I'm *not* a parent -- therapy costs more than college. Go. Read his story. Buy a DGM shirt. You know you want one...

For another snarky take on parenthood check out Dooce. What's neat about Heather is she says exactly what she's thinking without apology or explanation. She has a phenomenal way with words, and she's not afraid to use them. She can have me laughing uncontrollably in one paragraph, and bring me to near-tears three sentences later. In my world, that's a gift. A gift I'm grateful she shares.

In the area of expressing opinions, no one's more proficient than Bitter with Baggage. A former teacher turned full-time student, she's got an opinion on everything. And agree or disagree, I respect her willingness to express it -- her posts make me think.

I'm not Jewish. The nursing industry squicks me more than parenthood. The Certifiable Princess and I have virtually nothing in common. But I love the way she writes, so I come back for more. Again, she makes me laugh and she makes me think.

Jessica's words of wisdom challenge me on an entirely different level. Her assertion that it's not about (my) stuff inspires my inner domestic goddess with little ways to add order and efficiency to my life on a daily basis.

So there you have it -- my nominations for five blogs you must check out. Happy Blog Day all!

Technorati Tags: Blog Day 2006

Around the Bay in 7 Days -- A Farmers' Market Tour Wrap-Up

An early morning start, a breezy ferry ride, and a stroll along the ferry plaza in San Francisco on Saturday.

Due to scheduling constraints on both ends, Sunday's sojourn to Walnut Creek was far more structured.

Mondays there aren't any markets, so I settle for an after-work stop at the Windmill Farmstand, a cooperative of local farmers with a delightful open air market less than a mile from home. I love love L-O-V-E living in California...

Tuesday's meeting schedule meant no daytime excersions, so I trekked across another bridge and enjoyed the sunset view from San Mateo's 25th Avenue farmers' market.

Wednesday the market came to me, in the form of my bi-weekly CSA box.

Thursday I headed to the "hometown" market in Danville.

Friday I took a sunny late morning stroll through the Cupertino market at Valco Shopping Center.

Saturday we found ourselves back in San Francisco -- thie time tagging along while Daniel & Tracy stocked the restaurant.

Curious about other markets around the world? Check out the round up for Food Destinations 2 - the Local Market.

Another Saturday morning in San Francisco

Technorati Tags: Food | Fruit & Vegetables | Eating Locally | Farmers' Markets | San Francicso |

I'm lovin' it! (Who needs fries with that?)

“A Big Mac - the communion wafer of consumption.” -John Ralston Saul (1947--)

My contribution to this week's One Local Summer Challenge: the quintessential all-American burger, courtesy of several shopping excursions this week.

Fresh, grass fed local ground beef from Holding Angus Beef in Lafayette on ciabatta bread baked fresh at Metropolis Baking. Topped with tomatoes from Capay Organic and the guacamole I made Monday. With sliced tomatoes and onions drizzled with olive oil.

Speedy. Simple. Satisfying.

Technorati Tags: Food | Eating Locally | One Local Summer

A lifetime learning - Lessons at the local farmer's market

“When they talk about healthy food, they usually mean things that don't taste very good.” -Julia Child (1912-2004)


I've been all around the bay area in the last few days -- who'd have guessed I'd learn about a new vegetable at my local-est farmers' market visit of the week.

As my experiments with eating locally have evolved, I find myself more curious about my food, where it's come fron and how it's prepared -- which provokes me to ask questions of the vendors at the market when I spot something that piques my curiosity. Today a "fuzzy cucumber" caught my attention.

The young lady from Bautista Farms (she couldn't have been more than 14) was proud to tell my that my "cucumber" was in fact a bitter melon -- appropriately named since it's one of the most bitter vegetables cultivated, renowned in eastern cultures for its medicinal value. "It's rich in nutrients and antioxidants" she said like a nutritionist. "Many cultures use it as a dietary treatment from everything from diabetes to malaria".

Fascinating.

"How do you cook it?" I prompted.

"Stir-fry or cut up in salad" she responded, cutting open a sample to show me how to remove the seeds. She went on to warn that she wouldn't advise cooking it with other vegetables -- the bitterness would overwhelm them.

Hmmm... okay.

In the end, I passed on the melon -- but added it to my list for more extensive research.

Danville Certified Farmers' Market
Andronico's Parking Lot, Railroad & Prospect Streets
Thursdays 4-8 PM (through September 14, 2006)
Saturdays 9 AM - 1 PM, year round

Technorati Tags: Food | Fruits & Vegetables | Eating Locally | Farmers' Markets

The farmers' market comes home -- this week's CSA box

"A modest garden contains, for those who know how to look and to wait, more instruction than a library." -Henri Frederic Amiel, 'The Private Journal of Henri Frederic Amiel'

After four days touring the bay area, today the market comes to me.

For me, my CSA box is like a bi-weekly holiday gift. Every other Wednesday a small cardboard box appears on my doorstep, stuffed with the freshest organic produce the Capay Valley northwest of Sacramento. Heirloom cherry tomatoes and just-picked spinach one week. Red flame grapes and lemon cucumbers the next.

I joined Farm Fresh to You last summer after doing extensive internet research on the bay area CSA options. My main objectives were to increase the quantity and variety of vegetables in my diet, and to support a small local producer in the process. In a year I've gotten all of that and so very much more.

After thirty-odd years avoiding them like the plague, my Farm Fresh to You experience has taught me to appreciate carrots even if I don't love them. It's introduced me to parsnips, kale and lemon cucumbers -- vegetables I would have skipped at the farmers' market in favor of something more familiar. This in turn has introduced me to new recipes and spurred some creativity in the kitchen.

This week's box brings late summer staples: cucumber, basil, green grapes, mini new potatoes, juicy canteloupe and heirloom tomatoes. The perfect inspiration for a salad of tomatoes, cucumber, red onion and grapes for our family barbecue this Saturday. And for dessert we'll slice the melon.

Stay tuned... tomorrow I head to my "home" market in Danville.

Technorati Tags: Food | Fruits & Vegetables | Community Supported Agriculture | CSA | Eating Locally

If it's Tuesday, it must be Bel.. er... San Mateo - Market day on the Peninsula

“Give me book, fruit, French wine, and fine weather and a little music out of doors played by someone I do not know.” John Keats

I commuted faithfully across the San Mateo bridge for almost three years. During my tenure with the empire that Tom built, I did quite well in the culinary arena. I scored reservations at some of the finest dining establishments on the peninsula. I shopped religiously at Draegers and Whole Foods. But somehow I never managed to get to the farmers' market.

So despite the fact that nothing about the market on 25th Avenue in San Mateo could be described as "on the way home" I was willing to drive counter-commute to check it out. I'm glad I did.

The Experience: In comparison to my previous stops on this week's market tour, the 25th Street venue is far lower-profile. The market's osted by the First Presbyterian Church in a tree-lined residential neighborhood. Parking's impossible in San Francisco and a challenge in Walnut Creek. In San Mateo, I could have parked in the section of the church lot reserved for shoppers, but chose a spot a couple of blocks away and enjoyed a warm summer evening walk to and from my destination.

Many of the vendors in San Mateo were specialists, offering a selection of one or two core products rather than an entire mini-produce department in each booth. One vendor with nothing but stone fruit in every color of the rainbow. A second with strawberries the size of a credit card. An elderly couple with a large selection of organic herbs. And a charming genetleman offering samples of the sweetest picked-today Brentwood corn.

The Market Bag: In the end, the corn-farmer won my heart (or at least my market budget for the day).
Just like that, Grilled Corn with Chipotle Butter makes an appearance on this week's menu. I love the spontenaity that summer produce allows.

On the Menu: Grilled Corn with Chipotle Butter

Ingredients:
4-6 ears of fresh corn, silks removed
1/2 cube of butter, room temperature
1-2 chipotle peppers in adobo sauce, mashed

Technique:

We wing this one. After removing the silks from the corn, I wrap it back in the husks and hand it to John. He tosses it on the grill, on the edges while the protein of choice cooks. Once we remove the protein, we move the corn to the center and cover the grill. We rotate the corn every ten minutes or so, and unusally pronounce it done about the time our guests are ready to carve into the protein without us. So far this completely unscientific approach to grilled corn hasn't failed us.

The chipotle butter is even easier. I just mash the butter and the chipotles together with a drop or two of the adobo sauce until the butter looks like it's got pretty dark red freckles. Put it in a ramekin and refrigerate overnight. Unmold the butter just like jello -- soak the ramekin in a bath of lukewarm water until the butter slides out easily.

Stay tuned... tomorrow the market comes home.

25th Avenue Farmers' Market, San Mateo
194 W 25th Ave., San Mateo
Tuesdays, 4-8 PM (through October 31, 2006)

Technorati Tags: Food | Fruits & Vegetables | Eating Locally | Farmers' Markets | San Mateo

The neighborhood farmstand - Windmill Farms

Several hours of mostly uninterrupted searching the Internets reveals there's not a farmers' market to be found on Mondays in the seven bay area counties. What's a woman on a mission to do? Our heroine finds her answer less than a mile down the road from the local mega-mart: the charming family-run Windmill Farms.

Reminiscent of the farmstands that pepper many northern California highways and backroads, Windmill Farms beckons potential customers with colorful roadside signs announcing what's fresh and on sale. While the highlight of market is an abundance of mostly local produce, they've also dedicated small sections to grocery & dairy staples like milk, bread and pantry staples, eclectic wines and snacks for the weary traveler. They are the local source for fresh spring strawberries & asparagus, late summer Brentwood corn and all of the bounty in between. In October, their mostly open-air establishment transforms into a pumpkin patch. In December, the freshest holiday trees short of cut-your-own.

For those concerned about where and how their produce is grown, each display carries another colorfully penned old-world sign announcing the town, the farm, and whether the product was grown conventionally, organically, with or without chemicals. Got more questions? Just ask. The staff is friendly and eager to answer your questions. Good luck finding this kind of service up the road or around the corner.

After snapping some photographs to provide the four of you who read this a visual appreciation of the shopping experience, I grabbed a couple of avocados and a package of sweet 100 cherry tomatoes and headed for home to prepare my contribution to movie night in: guacamole.

My version of guacamole owes its inspiration to one of my father's dear friends. Maria believed that in most things culinary, less really is more.

Avocados.

Tomatoes.

Diced red onion.

Chipotle, if it's handy.

Under no circumstances whatsoever do mayonnaise, sour cream or other relatively bland white ingredients enter the equation.

So I sliced my avocado and mashed it with a fork until I had the right creamy-to-chunky ratio. Gently stirred in some halved sweet 100's, a small handful of diced red onion. Sprinkled a pinch of salt and a liberal couple of shakes of ground chipotle powder. Served with grilled tortillas, a couple of Coronas and some Coke for the kids.

Old-world snack food, courtesy of Maria and the Smith family at Windmill Farms...

Windmill Farms Produce
2255 San Ramon Valley Blvd, San Ramon, CA 94583
925.820.0747

Technorati Tags: Food | Fruits & Vegetables | Eating Locally

An efficiency-junkie's dream - Walnut Creek's Farmers' Market

If Saturday was a touristy exploration of all things fresh and locally grown, Sunday's whirlwind trip to the Walnut Creek Farmers' Market was far more utilitarian experience. Since it's a more regular stop on our market rotation, it's far easier to approach with a shopping list. A good thing, when time is of the essence.

The Experience: Walnut Creek is among my favorite market experiences because it offers me the variety I'm looking for (all four food groups are well-represented) and its functional layout appeals to the process princess in me. Nice straight, wide pedestrian aisles (in contrast to the organized chaos that is the Ferry Plaza), with colorful recently-picked produce occupying the first two rows, followed by breads, prepared foods, meat and seafood.

Having assessed my pantry and my vegetable supply, Sunday's market mission was protein: meat and seafood upon which to build a week's menu. With that in mind, we wound quickly through the produce (in case there was something phenomenal and this-week-only that we couldn't pass up), and grabbed a loaf of bread from the folks at Great Harvest Bread in Oakland. One of the things I miss about living in Oakland are weekend trips to Great Harvest, where the smell of fresh-baked bread is absolutely intoxicating.

Bread in hand, we headed around the corner to Holding Angus Beef, my local-est resource for hormone-free grass-fed humanely-raised beef. We selected a package of ground beef and a couple of pounds of beef shank for making stock. Last stop: seafood. Halibut, sablefish, sea scallops, crab, it was all tempting. In the end, a sunset-colored filet of salmon won my appetite and assumed a spot in my market bag.

And since we've covered the market bag, let's move straight to the menu: Rather than heat the oven and thus heat the house, I pulled out my trusty four-quart countertop Nesco oven and set it to 350. Tweezed the pin bones out of my salmon fillet. Set the fillet on a sheet of aluminum foil. Spread a couple of liberal tablespoons of Stonewall Kitchens' Basil Pesto Mustard across the flesh and sprinkled with another couple tablespoons of panko crumbs. Loosely wrapped the foil around the sides of the salmon and baked for about 20 minutes. I served the salmon over some leftover honey-roasted summer squash. Another yummy low-effort Monday night meal.

Stay tuned -- Markets are closed on Mondays so our next stop on the fresh-food tour is my neighborhood farmstand.

Walnut Creek Farmers' Market
Library Parking Lot, 1644 N Broadway, Walnut Creek, CA
Sundays, 8 AM - 1 PM, year-round

Technorati Tags: Food | Fruits & Vegetables | Eating Locally | Farmers' Markets

Snapping photos like a tourist - The San Francisco Ferry Plaza Farmers' Market

"Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people." -Elizabeth Berry

Our adventure began midway through the 7:00 hour. That's early on a Saturday for us and for our friends -- a necessary if evil part of meeting our objectives for the day. After a windy and brisk ferry ride from Vallejo we began a leisurely exploration of all of the wonderful things the San Francisco Ferry Plaza Farmers' Market has to offer. We wandered briefly inside the ferry building perusing the marketplace vendors before heading outdoors to check out the market offerings.

The Experience: We wandered among the booths with no real destination -- tasting melons, tomatoes, cheeses, olive oils, peppers, jams, jellies, nut butters and a small ton of stone fruit along the way. Chris is going off to study the culinary arts next month, so watching him canvass the market in search of the perfect nectarine *and* discover an appreciation for cheese and June Taylor's preserves along the way was a wonderful experience for all of us. There's just no greater joy than sharing those kind of discoveries -- that good food, *really* good food *can* be that amazing, that paradigm shifting.

We also enjoyed talking with the many vendors, learning about their farms, their livestock, their products and their lives. Chris learned the subtle differences between the honeykist and redgold varieties of nectarine. I spoke again with the folks from my CSA, and came away with renewed enthusiasm for the farm tour later this month and a name for the melon we love so much: Galia. Richard sampled several cheddars as the attentive folks at Cowgirl helped him select one that worked for him.

We stopped for lunch at Taylors Refresher, the perfect combination of fast food and fresh food. Most of us opted for the day's special: a BLT comprised of market-fresh ingredients.

The Market Bag: We came home with quite a stash: Yummy sungold tomatoes from Capay Organic that I'm eating like candy. A selection of Chris' favorite nectarines. Humbolt Fog and Red Hawk cheese from Cowgirl. Strawberry Conserve and Apricot-Almond Fruit Butter from June Taylor. A crusty loaf of Acme Olive Herb Bread. A jar of roasted almond butter and a half dozen ideas jotted down in my notebook for using it. And the most wonderful goat cheese I've had the pleasure of tasting in a L-O-N-G time.

On the Menu: We wasted no time putting our bounty to work. Faster and healthier than any drive thru: a breakfast of Strawberry Conserve spooned into St. Benoit plain yogurt. Yum. We snacked on some of the olive-herb bread before giving half a loaf to John's parents. The cheeses will make their debut during my next girl's night with Tracy.

A pleaant, productive and profitable market day. Next stop: Walnut Creek.

Technorati Tags: Food | Fruits & Vegetables | Eating Locally | Farmers' Markets | San Francisco

Spoiled Fresh - Celebrating National Farmer's Market Week

Haer ye, Hear ye.

The United States Department of Agriculture, in its infinite wisdom, has proclaimed the week of August 6-12 as National Farmers' Market Week.

In celebration, I'm going to borrow a page from Sarah's book (imitation being the sincerest form of flattery) and visit a farmer's market each day this week. Join me as I explore the freshest most flavorful food the Bay Area has to offer, building my menu on the fly from the bounty I discover.

Technorati Tags: Food | Eating Locally | Farmers' Markets

Napa's Friday Night Chef's Market

A bit of street fair. A touch of farmers' market. A pinch of art expo. Downtown Napa's Friday Night "Chef's Market" is an eclectic combination of events rolled into one. Oddly named however. Yes, we missed the 6:00 chef demo -- this week provided by Rachelle Boucher of Generation Chefs, an organization dedicated to educating and mentoring young chefs-to-be. But I guess we just expected more fine-food focus out of an event called a Chef's market...

The Crowd: We wandered the five block festival four times and discovered that it's the place to be in Napa on a Friday night. New parents pushing state-of-the-art strollers with (I'm not making this up) cup holders designed for wine glasses. Only in Napa. "DINKs" with blackberries and bluetooth accessories strapped to a variety of appendages. Teens and twenty-somethings with more piercings than I've seen anywhere but Telegraph Avenue in Berkeley. Kids, tweens and grandparents. Every generation represented.

The Food: an eclectic mix, if more mainstream (and more expensive) than we were expecting. Buckhorn Grill hawking $8.00 tri tip sandwiches. The barbecued oysters appealed -- until we got a look at the price tag. And the Creole/Cajun vendor would have done better if he hadn't displayed wilted versions of his offerings. Hard to spend $10 on a Po'Boy that looks like it's been out in the sun a week. And what exactly about seared ahi over mixed greens is cajun? In the end we opted for a foot-long grilled kielbasa from Christopher's Fine Foods. We were pleasantly surprised -- it was fresh, tasty and filling.

The Wine: for the most part, we didn't partake. But a bottle of "Rabid Red" (sporting the wine equivalent of Budweiser's Spuds MacKenzie piqued my curiosity. A blend of Cabernet Sauvignon, Petit Sirah, Syrah, Tempranillo, Grenache, Zinfandel and who knows what else, it turned out to be the Bud Light of red wine -- pleasant enough for a single glass with a gourmet hotdog when the proceeds go to charity, but I wouldn't drop $15 on a bottle for home.

The Market Food: This is the arena in which the chef's market delivered. We came home with quite a collection of condiments: a bottle of Atlas Peak's Arbequina olive oil extracted in Napa from Northern California olives, Humble Beginnings all-natural Champagne-Strawberry Jam from Fairfield, two specialty mustards and a carmelized red onion & fig spread from Napa Valley Harvest, and a wedge of Busseto Foods' Sopressata Calabrese Salami sausage.

We'd walked. We'd eaten. We'd shopped. We'd socialized. It was time to head home and get some sleep -- we've got a long weekend ahead of us.

Technorati Tags: Food | Food Festivals | Napa

The colors of summer

August in Northern California brings some of my favorite colorful fruits and vegetables to the table. Versatile bright green zucchini and yellow crookneck squash. Luscious vine-ripened tomatoes in every color of the rainbow. The perfect palette against which to build a locally-inspired dinner menu.

I started with the squash. Sliced them into uniform pieces (Pete would be so proud of his granddaughter) and tossed them with some lime infused olive oil, a pinch of salt, and a tablespoon of honey. Arranged them on a baking sheet and tossed them in a 450 oven for about 20 minutes.

Meanwhile, I sliced and salted the tomatoes -- that's really all they needed.

"Slice" turned out to be the theme of the evening. I sliced one of Aidell's Roasted Pepper and Corn sausages (produced locally and sustainably) and browned it in my everyday pan. Stirred in a bit of leftover sour cream to cut the spice a bit and balance with the other components.

Plate.

Photograph.

Eat.

Bon Appetit!

Technorati Tags: Food | Cooking | Eating Locally | One Local Summer | Food Blog Event

Flip the Diamond - July Recipe Roundup

Time sure flies!

It's time for gratuitous square dance references and another list of must-try recipes.

Without futher adieu:

Two truly inspired entries in July's Paper Chef 19: Seriously Good's Corn Pudding and Bron's Corn Doughnuts.
Orangette's summer tribute to Italy:, Rigatoni with Five Lilies and Ricotta Salata
Prosciutto and Artichoke Schiacciata from Slashfood.
From Acme Instant Food, Shrimp with Green Chile and Pumpkin Seed Sauce.
A couple of "Single Night Suppers" from the Unemployed Chef: BLEATs and Couscous with Halloumi and Spinach.

Technorati Tags: Food | Recipes | Cooking

Move over Vanilla Ice, Meyer Lemon Gelato is in da house...

Okay, so I missed most of the late 80's/early 90's rap scene. My circle of friends was busy swooning over Simon LeBon; we missed out on MC Hammer and Mr. "Ice." But at the risk of sounding like my late mother, I don't get it. The lyrics make no sense.

Go ahead, I dare you.

Google "Ice, Ice Baby Lyrics." Read through them. Sober. If you get it, enlighten me.

Meanwhile, I'll take a stab at making ice cream. Not just any ice cream. Meyer Lemon Gelato, with lemons from my tree.

The Ingredients:
6 whole meyer lemons
1 1/3 cups sugar
6 egg yolks
1 1/3 cups heavy whipping cream
dash salt
2 2/3 cups half-and half
1 tablespoon vanilla extract

The Process:



Zest the lemons. Add the zest to the sugar.

Whisk the egg yolks with the cream and salt in a heat proof bowl.

Combine the half-and-half and the lemon-sugar in a medium, non-reactive (non-aluminum) saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar.

Remove from heat. Slowly and carefully whisk the hot half and half into the egg yolk mixture. Return the partially cooked custard to the saucepan. Cook over medium heat, stirring constantly, until the mixture reaches the approximate consistency of heavy whipping cream and coats the back of a spoon.

Pour custard into a bowl without straining. Stir in vanilla. Cover surface with plastic wrap to prevent skin from forming and cool. (We stashed it in the fridge while we went off in search of dinner).

Squeeze lemons to create 3/4 cup lemon juice. Stir juice into cooled/chilled custard. Transfer mixture to ice cream maker. Freeze according to the manufacturer's instructions.

The Results:

will have to wait, for now. The final product's in the freezer -- but the remnants on the spatula and in the dasher bowl look and taste promising. Stay tuned...

Technorati Tags: Cooking Recipes Dessert Sugar High Friday SHF Food Blogging Events

Say Hey! Hay! It's Donna Day - Brilliant Bruschetta

A little bit of internet research reveals that Donna Hay is Australia and New Zealand's answer to Martha Stewart, sans controversy. With bits of Jamie Oliver and Alton Brown tossed in for good measure.

One of my new favorite bloggers is hosting Hay, Hay, It's Donna Day #4. The theme: Bruschetta and Crostini. The photos: exquisite.

I'm no Donna Hay. And I'm certainly no Bron Marshall. But I had to give it a shot.

The timing of this challenge is perfect. In case you've missed the weather report for hell, let me enlighten you. It's hot in this part of the hemisphere. H-O-T hot. So until I can keep my hovel in the comfortable 70-to-80 degree range without assistance from the A/C, low and no-cook meals really appeal. Anything that involves the 'big' oven is out for now.

Toaster oven bruschetta was exactly the low-heat, low-effort weeknight dinner I was looking for. After some deliberation, I decided to center my contribution around a sushi theme.

My first selection was a smoked salmon, meyer lemon creme fraiche and avocado bruschetta. i sliced the bread about an inch thick, and dredged one side in Stonehouse Persian Lime Extra Virgin Olive Oil. Tossed the slices oil-side-up on the cookie sheet that comes with my toaster oven and set it to broil. Meanwhile, I grated the zest of a meyer lemon into about 2 tablespoons of Cowgirl Creamery Creme Fraiche. Added a squeeze of the lemon juice for good measure. Topped the toasted bread with sliced cold smoked salmon, the creme fraiche and a wedge of avocado.

Selection #2: spicy tuna sashimi salad, creme fraiche and ikura bruschetta. I prepared the toasts as above, using the Mandarin Orange infused olive oil in place of the Persian Lime. I diced some sashim-grade tuna and mixed in about 2 tablespoons of some Asian sweet-chili sauce. Topped each toast with a tablespoon of my makeshift spicy tuna, a dollop of plain creme fraiche, and garnished with ikura.

I may not have Bron's photography skills, but I'm pretty pleased with the results of my effort. I knew the flavors would work well together -- this is the stuff with which great sushi is made. My bruscetta also struck a pleasant textural balance -- crispy toast, savory seafood, smooth and soft creamy toppings. With a quick arrugula salad, and a fun, fruity glass of rose on the side, my "sushi bruschetta" served as the centerpiece of a light if not low calorie weeknight dinner. *Without* turning on the oven!

Technorati Tags: Cooking | Recipes | Food Blog Event | Hay Hay Donna Day #4 | HHDD #4

Beatin' the heat with fresh local fare - Black Cod with Basil Cream Sauce

Your heroine is picky about the weather. She doesn't like rain (unless she can curl up in front of a fire with a blanket and a book). Three months later, she's growing weary of an unseasonably hot bay area summer. Six Spare the Air days already this summer and she's looking for a shady respite from the heat. Or at least a dinner option that doesn't involve the oven or the stove competing with the air conditioner...

Thursday's have kind of become my defacto "local night". I've been excited about the prospect this week; I have a variety of locally procured ingredients with which to play. With a gorgeous fillet of black cod caught off of the Marin coast as my protein source, I did little web surfing for ideas and opted to use an Emeril creation as the inspiration behind tonight's dinner.

I started with about a half pound of the aforementioned black cod, which I sprinkled lightly with salt and sauteed in a combination of local butter and olive oil.

Several of my coworkers and close friends are gardeners, so I've been the lucky recipient of a lot of their bounty. I tossed a big bunch of basil from one of the women in finance in the mini-chopper with a clove of garlic and some pine nuts leftover from my corn creation; ground them to a pulp while drizzling in about a tablespoon of olive oil.

I removed the fish from the pan and deglazed with about a quarter cup of white wine. After adding the pesto mixture, I tossed in about 4 tablespoons of half-and-half to "cream up" the sauce.

On the side I served a salad featuring greens from my finance friend and tomatoes from another industrious gardener who dances with us on Sundays.

Turned out quite nice, if I do say so myself. I've got about a half cup of extra pesto sauce that will go great over gnocchi or ravioli this weekend.

Now will someone please turn down the heat a bit?

Technorati Tags: Cooking | Eating Locally | One Local Summer | Food Blog Event

Better late than never - ELC #2 - One Local Summer

Building on the momentum generated by May's Eat Local Challenge, Liz from Pocket Farm offers an encore of sorts in the form of her One Local Summer event. I'm a couple of weeks behind the rest of the pack, but I'm anxious to put some of the lessons I learned in May into use on a semi-regular basis. "One Local Summer" feels like the perfect opportunity.

Tonight I kept it simple and ate at a reasonable hour (before the sun completely disappeared for the evening). A couple of eggs from my brother in Newcastle, scrambled with basil from Gilroy and goat cheese feta from Sebastopol. A salad made of micro-greens from San Juan Bautista, avocados from Capay, and blackberries from Dinuba. And a "honeykist" nectarine from Winton for dessert. Everything except the salt in the eggs from within my "local foodshed."

Sometimes the simplest preparations are indeed the most satisfying.

Technorati Tags: Cooking Eating Locally One Local Summer Food Blog Events

Creatures of habit - Trattoria Pasta Grotto (Foster City)

Every time we venture across the bridge to Pasta Grotto, I vow to try something new.

I rarely choose Italian out (it's easy and cheap to make at home) -- yet almost everything on Alex's menu intrigues me. It's a small, hole-in-the-wall strip-mall restaurant. It's typically Alex (the owner) and a couple of guys in the kitchen. One time we ordered the fondue, and Alex darted out to a nearby grocery store for a missing ingredient. It's cloth tablecloths and a faux fireplace in the corner. It's simple and a bit kitchy -- but only a bit. Mostly, it's homey.

This visit would have been the perfect opportunity to venture out of my comfort zone. I were both torn between "the standard" and the daily specials. Fresh salmon ravioli in a light dill cream sauce. Grilled fresh salmon fillets over garlic roasted mashed potatoes with a red onion marmalade.

But in the end I again opted for the familiar.

Rosti Abbondanza. two crispy-tender potato pancakes topped with fresh diced tomatoes. Sweet purple onions, Just-the-right-amount of shredded romaine. Buttery avocado. Sliced grilled chicken breast, still warm from the oven. Topped with melted cheese and a creamy-tart house dressing.

A delightful combination of the best of Swiss and Italian Cuisine.

On a warm summer evening as the sun sets over the bay, it just doesn't get any better than that.


Tratorria Pasta Grotto
1058 Shell Blvd, Foster City
650.571.0507

Technorati Tags: Food | Restaurants | Reviews | Italian Food | Bay Area

Paper Chef #19 - Adventures with Creamed Corn

8 ears of fresh Brentwood corn.

a handful of pine nuts.

a couple tablespooons of coriander seed.

a pantry full of ingredients, internet access and a little creativity.

Welcome to the story of our adventures with Coriander-Scented Coconut Cream Corn with Pine Nuts, my contribution to Paper Chef #19

The first challenge was how to incorporate the fourth ingredient: “Independence.” An American child of immigrant ancestors, I think what links those of us who call the United States home is a desire to build a better life in a new land. British, Irish and Spanish, Italian, German and Polish, Chinese, Japanese and Vietnamese, Indian, Pakistani and Persian, people come from disparate geographies and cultures seeking the “independence” that comes with a fresh start, a new life. So I chose to incorporate independence by choosing independent sources for as many of my ingredients as possible.

Corn grown by family farmers in neighboring Brentwood. Onions grown by another family in Stockton. Families I’ve gotten to know at my community’s farmer’s market.

Butter from the Strauss dairy in Marin County.

Spices from Penzeys and The San Francisco Herb Company again family-run establishments.

The second challenge was deciding on a direction. There are a lot of things you can do with corn as a base ingredient – especially this time of year. I considered a risotto; a nod to my paternal heritage. Or a summer salad featuring honey-roasted corn and pine nuts. After much thought, I finally decided on a quintessential American classic: Creamed Corn.

I used as my inspiration Alton Brown’s recipe for Better than Grannie's Creamed Corn. And tweaked it a bit to fit my ingredients and my desire to create a cross-cultural “melting pot” – borrowing the best from around the world to contribute to something American at its base but oh-so-much-more.

The Ingredients:

6 ears fresh corn
½ medium onion, diced
1 tablespoon butter
1 stalk lemongrass, halved and smashed
2-3 tablespoons coriander seed, toasted and crushed
2 1-inch pieces gingerroot, peeled
2-3 tablespoons cumin seed, toasted and crushed
1 cup coconut milk
2 tablespoons cornmeal
1 tablespoon sugar
½ teaspoon ground turmeric
Handful of pine nuts, toasted
(most measurements are estimates)

The Process:

As we often do on the weekends, John and I approached this one as a team effort.

He followed AB’s instructions for shucking the corn – first cutting off the kernels using the sharp edge of the knife, then using the dull edge to abrade the cob and release the corn’s “milk” to the mix. Harder than it sounds, this was easily one of the most time-consuming aspects of the recipe.

Meanwhile, I steeped the lemongrass, gingerroot, cumin and coriander in the coconut milk at medium low heat, infusing the milk with Indian/Asian flavor.

We melted the butter over medium heat in a medium saucepan and sweated the onions until they were translucent. We added the corn and sautéed for a few minutes before adding the sugar, the turmeric, and a couple of tablespoons of non-steeped leftover coconut milk for moisture.

John tended the corn, stirring to prevent sticking/burning, while I strained the steeped coconut milk. We added the coconut milk to the corn, reduce the heat, and John kept stirring while I turned to toasting the pine nuts.

Finally, we removed everything from the heat and stirred the nuts into the corn. Photographed the final result and dished it up to try.

The Result:

Not half bad. We both agree this is a recipe we want to play with. The flavors provided by the infused coconut mulk came through, but they were very subtle. I didn't time it, but I suspect it steeped about 20 minutes. Perhaps toasting the spices and steeping the coconut milk a bit longer will lead to a slightly stronger infusion of flavors. But for our first paper chef attempt, we’re pretty pleased with the outcome.

One final thought: I’m glad I didn’t look at the other contributions before finalizing my own. Corn Pudding as a dessert course. A Corn Soup with a coriander-pesto crouton. And Corn Donuts". Wow. Our meager contribution doesn't seem worthy. But I'm honored to have participated with the rest of you and look forward to trying *your* recipes.

Happiness is a happy hound! (Happy Hound, Los Gatos)

“Some people wanted champagne and caviar when they should have had beer and hot dogs.”
(Dwight D. Eisenhower, 1890-1969)

On our way out of town to celebrate July 4 with some friends, a hot dog and a soda was just what we needed to stave off hunger for the drive ahead. Not a lemon-chicken sauage or a quarter pound of tofu molded in sausage shape. A real, honest, all-American all-beef hot dog.

Fortunately, there's the Happy Hound. Family-owned and operated since the 1970's, the small building stands out like a red-headed step-sibbling next to it's glitzy modern fast-food neighbors on busy Los Gatos Blvd. But the line of two dozen people stretching out the door and into the parking lot suggests the folks at the Hound are onto something.

Nine inches of all beef hot dog. Stuffed into a steamed bun with sliced tomatoes & onions and a heatly squirt of mustard. Topped liberally with shredded cheddar cheese. Who needs caviar?

Happy Hound Old Fashioned Hot Dogs and Hamburgers
15899 Los Gatos Blvd., Los Gatos
408.358.2444

Technorati Tags: Dining Out | Restaurant Reviews | Restaurants | Fast Food