Feeding Family. Feeding Friends. Feeding the Soul.
Thursday, June 30, 2011
California Pizza Kitchen Caters to Gluten-Free Eaters
I was at my local California Pizza Kitchen the other nite (enjoying the original chopped salad with the garbanzo beans) and learned that they are coming out with a new menu in the next week that will include (drum roll please) gluten free pizzas! I'm beyond excited to have a place I can go with my family to enjoy pizza. They also are adding gluten-free next to all appropriate items on the menu, rather than having a separate gluten-free menu. Bravo!
Pineapple Thirsty Thursday
For most of us, pineapples come from Hawaii and are in their peak season April and May. However, they’re readily available year round and since they really make us think of summer, we had to do a post about them. Stay tuned for tomorrow’s blog, where we present our next adult ice pop – the Pina Colada!
57 Chevy
1 oz. Southern Comfort
Great Grilled Dessert for a Barbeque
Planning a barbeque this weekend? Here’s another way to enjoy pineapple – this time with a bit of rum. This delicious recipe comes from Nigella Lawson’s classic “Forever Summer” cookbook. It combines so many things we love – including chocolate!
Carmelized Pineapple with Hot Chocolate Sauce
1 ripe pineapple
1 cup plus 2 tablespoons granulated
brown sugar
For the chocolate sauce:
8 oz bittersweet chocolate (minimum 70%)
1/2 cup Malibu or other rum
1/2 cup heavy cream
14 bamboo skewers soaked in cold water to stop them from catching fire in the heat of the broiler or grill.
Preheat broiler or grill. Cut pineapple into wedges (Cut the top and bottom off the pineapple; working vertically, slice the skin off the fruit.
Cut into quarters and then into three pieces again lengthwise to create the wedges.) Cut out the woody core and thread the wedges onto the soaked bamboo skewers lengthwise. Lay in a shallow dish.
Put the chocolate, broken up into pieces, into a thick-bottomed pan along with the Malibu rum and melt over a low heat. Stirring, pour in the cream, plus any juice that has gathered from the fruit. When the sauce is thick, smooth and hot, pour into a bowl with a ladle or enough little bowls to give one per person.
Lay the kebobs on a sheet of foil and either broil or grill the pineapple, thickly coating it with the granulated brown sugar first, until it carmelizes and scorches in the heat.
Take from the broiler or grill and lay them on a large plate and serve the chocolate sauce for dipping.
Note: I use one of those mini crock pots to keep my chocolate sauce hot and creamy.
57 Chevy
1 oz. Southern Comfort
1 oz. Grand Marnier
2 oz. Vodka
Pineapple juice
Combine in a highball glass with ice, and top with pineapple juice and a pineapple slice.Great Grilled Dessert for a Barbeque
Planning a barbeque this weekend? Here’s another way to enjoy pineapple – this time with a bit of rum. This delicious recipe comes from Nigella Lawson’s classic “Forever Summer” cookbook. It combines so many things we love – including chocolate!
Carmelized Pineapple with Hot Chocolate Sauce
1 ripe pineapple
1 cup plus 2 tablespoons granulated
brown sugar For the chocolate sauce:
8 oz bittersweet chocolate (minimum 70%)
1/2 cup Malibu or other rum
1/2 cup heavy cream
14 bamboo skewers soaked in cold water to stop them from catching fire in the heat of the broiler or grill.
Preheat broiler or grill. Cut pineapple into wedges (Cut the top and bottom off the pineapple; working vertically, slice the skin off the fruit.
Cut into quarters and then into three pieces again lengthwise to create the wedges.) Cut out the woody core and thread the wedges onto the soaked bamboo skewers lengthwise. Lay in a shallow dish.
Put the chocolate, broken up into pieces, into a thick-bottomed pan along with the Malibu rum and melt over a low heat. Stirring, pour in the cream, plus any juice that has gathered from the fruit. When the sauce is thick, smooth and hot, pour into a bowl with a ladle or enough little bowls to give one per person.
Lay the kebobs on a sheet of foil and either broil or grill the pineapple, thickly coating it with the granulated brown sugar first, until it carmelizes and scorches in the heat.
Take from the broiler or grill and lay them on a large plate and serve the chocolate sauce for dipping.
Note: I use one of those mini crock pots to keep my chocolate sauce hot and creamy.
Tuesday, June 28, 2011
What’s In My Pantry? Oatmeal
Barb
I have two kinds of oatmeal in my pantry….quick oats (not instant) and steel cut. Here’s how I use them.
Quick oats are great for an “almost instant” bowl of hearty oatmeal. Takes a bit longer than the instant “add water and microwave” kind, but has such better texture. I also use these for making homemade granola. This couldn’t be easier – mix a few cups of oats, some nuts, some flaxseed, coat with a bit of concentrated orange juice (from the defrosted can of OJ), some brown sugar and cinnamon, put on a sprayed baking pan, and toss in a 375 degree oven for about 30 minutes, stirring occasionally. When cool, add some dried fruit and you have your own personalized granola. By the way, store brand quick oats are as good, and cheaper, than the name brand.
Steel cut oats are a different thing entirely. They take about 30 minutes to cook to a consistency where you can eat them. Since that requires more planning in the morning than I have, I make a batch the night before. In a crock pot, I add one cup of steel cut oats, four cups of water, a little brown sugar, some cinnamon and some nutmeg. I give it a stir, put on the lid, and turn it on low. In the morning, we have wonderful oatmeal, and it makes enough for us to have “leftovers” the next morning that reheat beautifully in the microwave.
I have two kinds of oatmeal in my pantry….quick oats (not instant) and steel cut. Here’s how I use them.
Quick oats are great for an “almost instant” bowl of hearty oatmeal. Takes a bit longer than the instant “add water and microwave” kind, but has such better texture. I also use these for making homemade granola. This couldn’t be easier – mix a few cups of oats, some nuts, some flaxseed, coat with a bit of concentrated orange juice (from the defrosted can of OJ), some brown sugar and cinnamon, put on a sprayed baking pan, and toss in a 375 degree oven for about 30 minutes, stirring occasionally. When cool, add some dried fruit and you have your own personalized granola. By the way, store brand quick oats are as good, and cheaper, than the name brand.
Steel cut oats are a different thing entirely. They take about 30 minutes to cook to a consistency where you can eat them. Since that requires more planning in the morning than I have, I make a batch the night before. In a crock pot, I add one cup of steel cut oats, four cups of water, a little brown sugar, some cinnamon and some nutmeg. I give it a stir, put on the lid, and turn it on low. In the morning, we have wonderful oatmeal, and it makes enough for us to have “leftovers” the next morning that reheat beautifully in the microwave.
Friday, June 24, 2011
Peach Daiquiri Ice Pops
1 ½ cups sour mix ½ cup Captain Morgan Spiced Rum
¼ cup peach schnapps
1 15oz can of peaches, in heavy syrup (drain and reserve the syrup)
¼ cup Sprite
3 oz. Dixie cups
Wooden sticks (available at your local craft store)
Puree one can of drained peaches (I used my magic bullet to pulverize them). Add sour mix, spiced rum, peach schnapps and Sprite. Pour into 3 oz. Dixie cups.
Place cups in a 9x9 baking pan and put in freezer. Insert wooden sticks after 1 hour 15 minutes. Freeze for an additional 1 to 2 hours until solid. Tear off cups from ice pops to serve.
Makes 12 servings.
Thursday, June 23, 2011
Just Peachy
The first great peaches are coming in from California. Fresno is the peach capital, with farms not only selling all the varieties we’re used to, but some specialty farmers, like the Masumoto Family Farm (www.masumoto.com) grow varieties such as the Elberta and the Sun Crest, which is the best peach I have ever eaten. Check them out—you can adopt one of their Elberta trees! Here’s a recipe by Chef David LeFevre for grilled peach salad. It looks divine. http://blogs.kcrw.com/goodfood/2011/05/recipe-david-lefevres-grilled-peach-salad/
I may do a riff on it as well and try adding grilled chicken, swap out the lettuce for baby spinach, the walnuts for pistachios and the ricotta for feta.
For our Thirsty Thursday drink recommendation, try this fabulous Peach Daiquiri recipe from thebar.com featuring Captain Morgan Original Spiced rum.
Tuesday, June 21, 2011
What’s in my pantry? Tomato Paste
Sharon
Tomato paste is essentially tomatoes that have been reduced, and reduced, and reduced. As a result, there’s a lot of flavor packed into a small can of paste. It can be used to thicken, add flavor and add color to recipes. Just don’t use too much or you will overwhelm the flavor or make it too high in acid.
You can make your own tomato paste from scratch, but it takes a lot of tomatoes and a fair amount of time (like hours). So, realistically, I just keep a few of the really small 6 oz. cans in my cabinet and call it a day. For a bit higher price, you can purchase Amore Tomato Paste (approx. $3.50) in a tube, which keeps indefinitely in the fridge after opening. It saves a lot on waste -- since an opened can of tomato paste is really only good for a couple of days in the fridge. Because it’s concentrated, tomato paste takes up less space in the pantry or fridge. Another thing I like about tomato paste is that it doesn’t contain any added ingredients – no extra salt, for example.
I’ve made pasta sauce and pizza sauce using tomato paste by just adding water and some spices, sautéed garlic and onions, etc. You can also substitute chicken broth and even add a dose of red wine. Play around with it and see what you come up with; you really can’t go wrong!
I use tomato paste in one of my favorite grilled shrimp recipes:
Barbecued Garlic Shrimp
In a large bowl, combine 1 cup olive oil, 2 T. red wine vinegar, 1 T. tomato paste (although I usually double it), 1T. dried oregano, 3T. finely chopped fresh parsley, 1 to 2 T. minced garlic, 1t. salt, and some freshly ground pepper. Add peeled and deveined shrimp and stir gently to coat each of them. Let the shrimp marinate at room temperature for about 2 hours, stirring gently every ½ hour or so.
Reserve the marinade, and arrange shrimp in one layer in a large grilling basket. Grill 4 to 5 inches from the heat for 3 minutes, then baste with the marinade. Grill for another 2 minutes. Turn the shrimp, baste them with the marinade, and grill for 3 minutes or until the shrimp are cooked through. They should still be moist, lightly colored, and firm to the touch. You don’t want to overcook them.
Serve on a large heated platter, garnished with lemon wedges and with the remaining marinade, heated, on the side. They’re also good dipped in remoulade sauce.
Recipe from “Fish on the Grill: Easy & Delicious Fish & Shellfish Recipes” from the editors of Time-Life books, 1994.
Tomato paste is essentially tomatoes that have been reduced, and reduced, and reduced. As a result, there’s a lot of flavor packed into a small can of paste. It can be used to thicken, add flavor and add color to recipes. Just don’t use too much or you will overwhelm the flavor or make it too high in acid.
You can make your own tomato paste from scratch, but it takes a lot of tomatoes and a fair amount of time (like hours). So, realistically, I just keep a few of the really small 6 oz. cans in my cabinet and call it a day. For a bit higher price, you can purchase Amore Tomato Paste (approx. $3.50) in a tube, which keeps indefinitely in the fridge after opening. It saves a lot on waste -- since an opened can of tomato paste is really only good for a couple of days in the fridge. Because it’s concentrated, tomato paste takes up less space in the pantry or fridge. Another thing I like about tomato paste is that it doesn’t contain any added ingredients – no extra salt, for example.
I’ve made pasta sauce and pizza sauce using tomato paste by just adding water and some spices, sautéed garlic and onions, etc. You can also substitute chicken broth and even add a dose of red wine. Play around with it and see what you come up with; you really can’t go wrong!
I use tomato paste in one of my favorite grilled shrimp recipes:
Barbecued Garlic Shrimp
In a large bowl, combine 1 cup olive oil, 2 T. red wine vinegar, 1 T. tomato paste (although I usually double it), 1T. dried oregano, 3T. finely chopped fresh parsley, 1 to 2 T. minced garlic, 1t. salt, and some freshly ground pepper. Add peeled and deveined shrimp and stir gently to coat each of them. Let the shrimp marinate at room temperature for about 2 hours, stirring gently every ½ hour or so.
Reserve the marinade, and arrange shrimp in one layer in a large grilling basket. Grill 4 to 5 inches from the heat for 3 minutes, then baste with the marinade. Grill for another 2 minutes. Turn the shrimp, baste them with the marinade, and grill for 3 minutes or until the shrimp are cooked through. They should still be moist, lightly colored, and firm to the touch. You don’t want to overcook them.
Serve on a large heated platter, garnished with lemon wedges and with the remaining marinade, heated, on the side. They’re also good dipped in remoulade sauce.
Recipe from “Fish on the Grill: Easy & Delicious Fish & Shellfish Recipes” from the editors of Time-Life books, 1994.
Subscribe to:
Posts (Atom)