Gifts From Your Kitchen

All dressed up and ready to go; wrap and ribbon from Costco

I love making homemade goodies for friends and family; this year my pals at Specialty Produce challenged me with the idea of developing a fruitcake that people would want to make and they would make up a "kit" of the dried fruits to sell with the Farmer's Market Box as an add-on with the recipe. 
Today I tried out the panettone recipe which was fun to make, and a no-brainer.  It does need a long slow rise in the refrigerator, so I made the dough last night, then let it do its thing overnight.  The best part, I've got 3 beautiful panetonne, I can give away as gifts. Truth be told, they will go to Specialty tomorrow morning for a taste test before we go live!  But I will be making this for gifts this holiday season; there is something very satisfying about making your own breads, and I urge you to try this one, it's simple, and the results are delicious.

Specialty Produce Holiday Panettone

Makes three 1 1/2 pound loaves

An Italian tradition at holiday time, panettone needs a long cool rise in your fridge before baking, but it’s easily put together the night before baking. The dough can be refrigerated for 5 days, or frozen for about 3 weeks before baking. Serve panettone toasted for breakfast, or use it for French toast or bread pudding. 

1 1/2 cups warm water (110 degrees)

2 packages (3 tablespoons) dry active yeast

1/2 cup honey (see Cook’s Note 1)

8 large eggs

1 cup unsalted butter (2 sticks) melted and cooled

2 teaspoons lemon extract (see note 2)

2 teaspoons vanilla paste or extract

2 teaspoons finely grated lemon zest (see note 2)

7 cups all-purpose flour plus more for shaping

2 cups mixed dried fruits (dried pineapple, golden raisins, dry cranberries, dried apricots, mixed fruit---leave out prunes, they don’t work as well) If the fruits are large like the pineapple, chop them finely so you will have little bits studded throughout the dough.

1 large egg beaten with 2 tablespoons of water

Raw sugar for sprinkling over top

1.       In the bowl of an electric mixer fitted with a paddle attachment, blend together the yeast, honey, eggs, melted butter, extracts and zest with the water. Add the flour and dried fruit, and mix until the dough begins to come together. The dough will be loose, but will firm up when chilled. (DON’T TRY USING IT WITHOUT THE RISE IN THE FRIDGE)

2.       Cover loosely with a towel and allow to rest at room temperature until the dough rises and flattens on top, about 2 hours---it may actually reach the sides of the bowl, and spill over, so be ready!

3.       Cover with plastic wrap cutting a few vent holes in the plastic. Refrigerate for at least two hours—24 hours is optimum—or up to 5 days. Freeze in 1 pound portions (about the side of a large grapefruit) airtight for up to 3 weeks. Thaw the dough for 24 hours in the refrigerator before using.  

4.       When ready to bake, coat the interior of the panettone baker with non-stick cooking spray (I use Baker’s Joy—it’s terrific for everything)  

Great News sells these bakers

 5.       Dust the surface of the dough with flour, and divide the dough into three large grapefruit-like pieces (about 1 1/2 pounds each) Dust the piece with a little flour and shape into a ball stretching the surface of the dough around the bottom on all four sides, rotating a quarter turn as you go. Place the ball in the pan, seam side down. Spray the top of the loaf with non-stick cooking spray and loosely cover with plastic wrap and let rise again for about 2 hours.  

6.       Preheat the oven to 350. Remove the plastic wrap and brush the panettone with egg wash and sprinkle with the sugar. Bake in the center of the oven for one hour until golden brown and hollow sounding when tapped. The baking time with depend on the baking pan used (see cooks’ note 3)

7.       Cool completely before serving. 

Cook’s Note 1:   I used the San Diego Honey Company’s Rancho Santa Fe honey

Cook’s Note 2:  You can change this up and use 1/2 teaspoon almond extract (no zest) or sub. in orange extract and zest.

Cook’s Note 3:  6-inch Paper panettone bakers can be found at Great News, here in San Diego, but you can use an ovenproof  charlotte mold, a brioche mold, or you can line a 1-pound coffee cake with parchment paper and bake a high-domed loaf. King Arthur Flour also sells the paper bakers. (www.kingarthurflour.com)

 

Adapted from Artisan Bread in Five Minutes a Day

So I urge you to order your Farmer's Market Box and this add on by midnight on Sunday. 

 

It's in the Bag

Friday's Specialty Produce Farmer's Market Bag class at Great News featured all these gorgeous vegetables!  From bottom left, pencil asparagus, Blood oranges, snap peas, freckled romaine, baby rainbow carrots, red radishes, baby hydroponic bok choy, baby red scallions, and Oro Blanco grapefruit.  All this fresh produce in one bag for the week.  We added some Rimrocker cheese from Venissimo which is an addition you can choose to add to the bag if you like.

 I have to admit that I had a bit of "writers'/recipe block" when I got the contents of the bag on Monday; but plowed through and I think our class was one of the best ever.  We did a frittata with the asparagus, and some rimrocker, then a pasta with the snap peas and carrots and scallions, and stir fried the bok choy and served it under some stir fried shrimp.  Dessert was awesome, a blood orange  mascarpone tart with whipped cream.

For any of you who got the bag this week, I've got a few other recipes that you can use the veggies in, and I hope you will come on down in June for our next Farmer's Market Class.

Although this salad was made with butter lettuce, the freckled lettuce, which is a bit softer than your typical romaine would work well here.

Freckled Lettuce Salad with Blood Oranges and Green Goddess Dressing
Serves 4 to 6

For the Avocado Dressing

Makes about 2 1/4 cups

This dressing is awesome on chicken salad, pasta salad, potato salad, mashed into eggs for green egg salad, and great in baked potatoes as a topper. 

1 cup mayonnaise

1 cup chopped scallions

1 cup packed fresh basil leaves

2 tablespoons lemon juice

2 cloves garlic

grated zest of 1/2 lemon

One large avocado, cut into chunks

2 teaspoons anchovy paste

4 drops Tabasco (to taste) 

1 cup Greek Style yogurt

Place all the ingredients into the food processor and process until smooth.  Taste for seasoning and adjust with salt, pepper or Tabasco. 

Salad Assembly

One head butter lettuce, cleaned and separated into leaves

2 blood oranges, peel and pith removed, and segmented or sliced into 1/4 inch slices

1/2 cup toasted sliced almonds

Avocado Dressing (see preceding recipe)

Separate the lettuce, and place about 4 leaves on each plate.  Arrange 3 slices of orange on the lettuce, and drizzle the dressing over the salad.  Garnish with almonds and serve. 

This salad can be made a whole meal with the addition of cooked shrimp, leftover chicken, or fish. 

 This is a great citrus salsa that we made with Cara Cara oranges last month, but it's great with Oro Blanco grapefruit and blood oranges.  Serve this will grilled seafood or chicken.  

Roasted Halibut with Citrus Salsa

For the Salsa

Makes about 2 1/2 to 3 cups

depending on the size of the oranges

           

3/4 cup blood orange juice (or naval orange juice)

3 blood oranges, peel and pith removed, cut into segments, and chopped (you can change this up and do one grapefruit and 2 oranges, or all grapefruit, adjusting for sweetness with honey)

2 Tbs. minced red onion

2 tablespoons finely chopped basil

2 Tbs. chopped fresh Italian parsley

1/4 cup extra-virgin olive oil

6 drops Tabasco

Salt to taste

1. Combine all the ingredients in a glass (or non-reactive bowl), and toss to blend.
2. Taste for seasoning and add salt if necessary. 
3. Allow the salsa to mellow at room temperature for 2 hours, or refrigerate for up to 3 days. 

For the Halibut

Serves 6

1/2 cup extra virgin olive oil

1/4 cup unsalted butter

4 garlic cloves, minced

2 teaspoons Old Bay Seasoning

2 tablespoons lemon juice

2 tablespoons fresh orange juice

Grated zest of one lemon

Grated zest of one orange

2 1/2 pounds halibut filets

Preheat the oven to 400 degrees.  In a sauté pan, heat the oil and butter over medium high heat.  Add the garlic and Old Bay and sauté for 1 minute. Cool the mixture, add the juices, and zest. 

Coat the interior of a 13-by-9-inch baking pan with non-stick cooking spray.  Pour a bit of the butter sauce into the bottom of the pan, arrange the halibut in the pan, and pour the remaining sauce over the halibut.  Bake the halibut 10 minutes per inch of thickness, until it reaches 165 degrees on an instant read meat thermometer.  Allow to rest for 5 minutes, then serve with a bit of the pan juices, and top with the salsa. 

For this halibut dish, we used local halibut from Catalina Offshore.
They are a local purveyor of high quality fresh fish and their fish is available weekly in the Farmer's Market Bag for an additional cost. 


I hope you all are enjoying your weekend, I'll be back with an ode to Sunday Suppers.

In the Bag

 

My friends at Specialty Produce put together another amazing bag for us last week, and the Great News class was so much fun to teach!  If you bought the bag and haven't used all your fruits and veggies, here are a few more recipes to get you through the week.  

Jerusalem Artichoke and Sierra Gold Potato Gratin

Serves 6 to 8

1 pound Jerusalem artichokes (sunchokes) scrubbed and cut into 1/2-inch slices

1 pound Sierra Gold potatoes, scrubbed and cut into 1/2-inch slices

1 1/2 cups whole milk

1 cup heavy cream

1 clove garlic, minced

2 leeks, cleaned, and finely chopped, using the white and tender green parts

2 teaspoons finely chopped fresh thyme

6 drops Tabasco

1 1/2 cups finely shredded Gruyere or imported Swiss cheese

1/4 cup finely grated Parmigiano Reggiano

1.     Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.

2.     In a large skillet, heat the artichokes, potatoes, milk, cream, garlic, leeks, thyme and Tabasco and cook 5 to 6 minutes, until the vegetables are almost done; they will be firm, but a knife will pierce them easily. 

3.     Transfer the vegetables to the prepared pan, and sprinkle with the cheeses. 

4.     Bake the gratin for 30 to 40 minutes, until the sauce is bubbling and the cheeses are golden brown. Allow to rest for 5 to 10 minutes before serving.  (Great with grilled meats, chicken, or seafood)

Roasted Jerusalem Artichokes

Serves 6

3 tablespoons extra virgin olive oil

2 garlic cloves, minced

Grated zest of 1 lemon

1 pound Jerusalem artichokes, peeled and cut into 1/2-inch wedges

1 bay leaf

In a large skillet, heat the oil over medium high heat and add the garlic and lemon zest, and sauté for 30 seconds until the garlic is fragrant.  Add the artichokes and bay leaf, cover and cook for 15 to 20 minutes, until the artichokes are softened.  Remove the cover, and cook another 5 minutes over high heat, to evaporate the juices, and crisp up the outer edges of the artichokes.  Serve immediately. 

Satsuma-cello

Makes 3 quarts

Satsuma Mandarins are amazing, sweet nuggets that are delicious all by themselves, to open and eat anytime for a snack, but the people at Southern Living gave me the idea to try them in a homemade Limoncello-like liqueur.  Giving them all the credit, this is the recipe that appeared in this month's issue.

The recipe is easily halved, if you only want to make a small batch.

20 Satsuma mandarin oranges

2 (750 milliliter) bottles vodka

4 cups sugar

1. Peel the oranges using vegetables peeler, reserving flesh for another use  
2. Scrape bitter white pitch from the rind in a large glass pitcher or 3 quart jar; pour vodka over strips.  Cover and let stand at room temperature 7 to 10 days.  
3. Bring sugar and 5 cups water to a boil in a large saucepan over medium heat.  
4. Reduce heat to low, and simmer stirring occasionally, 1 minute or until sugar is dissolved.  
5. Remove from heat; let stand 30 minutes.  
6. Pour syrup into vodka mixture.  Cover and let stand at room temperature for 24 hours.  
7. Pour the mixture through a fine mesh strainer into another pitcher, discarding orange rind strips.
8. Pour into bottles or Mason jars; seal and chill 4 hours before serving.  Store in the refrigerator up to 1 month. 

As you get ready for Thanksgiving, I hope that you are enjoying the moments with your family and friends.  A little wine, a bit of whimsy and lots of good cheer help to fill holidays with good times and great memories.  Salute!

It's in the Bag

Friday was my Specialty Produce Farmer's Market Bag class at Great News, and what a bag it was; packed with fall bounty it was such fun to put this all together for a great class.  From left, sugar pie pumpkin, Valencia orange, fennel, spaghetti squash, pomegranate, romaine, Easter egg radishes, and golden beets.

Romaine salad with roasted golden beets, Valencia orange, pomegranates, crumbled goat cheese, with orange balsamic vinaigrette.

Pumpkin cupcakes with orange cream cheese frosting.

Pear Upside Down Cake


So, if you weren't able to come to class, but have a bag, here are a few recipes for your bag this week.

Grilled Caesar Romaine Salad
Serves 4

Two heads romaine, tough outer leaves removed, washed thoroughly and dried
1/2 cup extra virgin olive oil
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
2 to 3 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/2 cup shredded Parmigiano Reggiano cheese
1/4 cup crushed garlic crouton, either home made or store bought

Preheat the broiler for 10 minutes, line a baking sheet with aluminum foil.
Cut each head of romaine in half through the center, and arrange the lettuce on the prepared baking sheet.
In a food processor or blender, blend together the oil, garlic, Worcestershire, 2 tablespoons lemon juice, and pepper, until it is thickened.  Using a silicone brush, brush some of the dressing over the lettuce leaves, and sprinkle with 1/2 of the cheese.  Broil for 3 to 5 minutes until the cheese begins to melt.  Remove from the broiler, arrange each romaine onto a salad plate, drizzle with a bit more dressing, some cheese, and finish with the crushed croutons.  Serve warm.
(Do-Ahead:  You can prepare the dressing ahead for 3 to 4 days, wash and spin the lettuce dry and keep in zip lock bags with paper toweling for up to 2 days)

Farfalle with Pumpkin and Italian Sausage
Serves 6
To prove that pumpkin isn't just for pie, try this amazing pasta dish and wow your family!
 For the Pumpkin:
One 3 pound sugar pie pumpkin cut into quarters
To prepare the pumpkin for roasting, preheat the oven to 375 degrees, and arrange the pumpkin on a baking sheet, cover with foil, and bake for 1 hour.  Uncover and bake another 20 minutes, or until the pumpkin is still firm, but soft in the center.  Cool the pumpkin until you can handle it and remove the seeds, (it's easier to remove them once it's cooked) and separate the flesh from the skin.  Chop the flesh coarsely, and set aside.  (the cooking times will vary depending on how large your pumpkin is) The pumpkin will keep frozen in air tight containers for up to 3 months.

For the Sauce

2 tablespoons extra virgin olive oil

1 pound sweet Italian sausage, removed from its casing
1/2 cup sweet yellow onion, finely chopped
6 sage leaves, finely chopped
2 cups coarsely chopped cooked pumpkin (see above)
salt and pepper
1/2 teaspoon freshly grated nutmeg
1 pound farfalle pasta, cooked 3 minutes short of al dente, saving a bit of the pasta water if needed
 1/2 to 3/4 cup freshly grated Parmigiano Reggiano cheese

 In a large skillet, heat the oil, and saute the sausage breaking it up, cooking it until it is no longer pink.  Drain off all but 2 tablespoons of fat, and add the onion, sage, and reserved pumpkin, sauteing until the onion is softened.  Season with salt and pepper, and stir in the nutmeg. When the pasta is cooked, add it to the skillet, keeping the heat at medium, and toss in the sauce, add some of the reserved pasta water if the sauce appears to be dry.  You will want to cook the pasta in the sauce, so that it absorbs the flavors in the pan.  Add 1/2 of the cheese and toss again.  Serve the pasta in bowls sprinkled with the remaining cheese.  

Sugar Pie Pumpkin can be used in place of butternut squash in most recipes. 

August Beginnings.........

I know I've been gone for a week; I feel kind of like this person, buried under paper and "to do" lists, and my own stuff.

I've not felt like cooking, or eating, or even writing....but I'm coming back, all it took was for me to get the contents of the Specialty Produce Farmer's Market Bag on Tuesday for our class on Friday to get me back into the swing of things.
So what have I been cooking this week?  Well, there was the on-going search for the best Roman Pizza crust recipe

this one was from an award winning bread baker, and it was awful.....I'm sorry, but I tried it twice, neither time did we have a good crust.   I'm not publishing the recipes till I get the right one!

I did make some awesome fried chicken (we do this about once a year) last week, and served it with corn on the cob and a salad.  See that awesome Scanpan skillet---Scanpan is the BEST!

As the week has gone on, I'm realizing that cooking is really therapy for me, and since getting back into the kitchen, and getting away from the paperwork barrage, I'm feeling more like myself again. I'll be back again and I'll have new recipes, and great tips for cooking great meals for your family, until then, buona notte  from San Diego.

It's In the Bag!

Once again, the crew at Specialty Produce put together another amazing bag of produce for me to play with in the kitchen at Great News.  From the front left, rainbow micro greens, grape tomatoes, freckles lettuce, okra, concord grapes, rainbow Swiss chard, French melon (to die for) and white peaches.  A terrific assortment of the freshest produce from local farms.  I've got a few more recipes to share with you to use some of this produce...so enjoy!

Harvest Grape Focaccia

Makes one 13-by-9-inch pan

Rosemary, Lemon Zest Oil for Focaccia

1/2 cup extra virgin olive oil
1 tablespoon finely chopped rosemary
Grated zest of one Sorrento Lemon

1. Heat the oil in a skillet and add the rosemary and lemon zest.
2. Swirl in the pan one minute, and remove from the heat. Allow to cool and steep for at least 1 hour.
3. Pour into a bottle and seal, refrigerate until needed, or proceed. This will keep in the refrigerator for up to 1 week.

For the Focaccia

1 1/2 cups warm water

1 1/4 teaspoons salt

3 1/2 cups  Unbleached All-Purpose Flour

1 tablespoon instant yeast

1/2 cup rosemary, lemon zest oil (above) 1 cup Concord seedless grapes, halved or quartered if large 1/4 cup golden raisins 1 tablespoon fleur de sel for finishing Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons Rosemary Lemon zest oil in the bottom.

Combine the water, salt, flour, yeast, and 2 tablespoons oil, beat at high speed with an electric mixer for 60 seconds.

Scoop the sticky batter into the prepared pan, cover the pan with plastic wrap, and let it rise at room temperature for 60 minutes, till it becomes puffy.

While the dough is rising, preheat the oven to 375°F.

Gently poke the dough all over with your index finger creating dimples and arrange the grapes and raisins over the top, drizzle with more oil and sprinkle with some fleur de sel.

Bake the bread till it's golden brown, 35 to 40 minutes.

Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

Chilled French Melon Soup with Key Lime Crème Fraiche

Serves 4

1 cup water

1/2 cup packed mint leaves, coarsely chopped

1/4 cup fresh lime juice

1/4 cup sugar

2 1/2 pounds French melon, peeled, seeded and cut into 1-inch pieces

3/4 cup Reisling or Gewurztraminer

1/2 cup crème fraiche

In a small saucepan combine the water, mint, 2 tablespoons lime juice and sugar.  Bring to a boil and simmer for 5 minutes.  Let stand for 15 minutes, then strain through a fine mesh sieve, and cool. 

Puree the cantaloupe with some of the syrup in a food processor or blender, in two batches, and stir into a large bowl after it is pureed. 

Stir in the wine and chill for at least 2 hours. 

Stir the remaining lime juice into the creme fraiche.  Serve the soup with a small dollop of crème fraiche in the center, and garnish with any extra mint leaves. 

Wishing you a weekend filled with surprises and great food. 

In the Bag

 

This mornings Farmer's Market Bag was awesome! Clockwise from the top, white corn, Portabella mushrooms, black kale, Pirat lettuce, English peas (in the center blackberries) yellow nectarines, purple potatoes, and pencil thin asparagus. Teaching the dishes for this bag was so much fun, and if you didn't make the class, but got a bag, or shopped for some of these items at Specialty Produce, I've got a few other recipes to share for the weekend. 

Today we made blackberry shortcakes but another great dessert would be a blackberry and nectarine cobbler with vanilla ice cream---think Father's Day dessert, simple, make ahead and de-lish!

Blackberry and Nectarine Cobbler

Serves 8 to 10

For the Fruit

2 cups blackberries

4 medium nectarines, peeled, and sliced into 1/2-inch wedges

2/3 cup sugar

3 tablespoons cornstarch

2 tablespoons fresh lemon juice

1. In a large bowl, combine the fruits, sugar, cornstarch and lemon juice and set aside while making the cobbler topping. 

For the cobbler topping

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into 1/2-inch cubes

1. Preheat the oven to 375 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a food processor, combine the flour, and sugars by pulsing on and off 4 to 5 times.  
3. Drop the butter cubes onto the flour mixture, and pulse the mixture on and off until it begins to come together. 
4. Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan. 
5. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the peaches are bubbling.  Serve the cobbler warm, or at room temperature with vanilla ice cream, or gelato. 

We made a sweet pea, asparagus, and white corn risotto, and I have a recipe for an asparagus risotto in the pressure cooker that is awesome.  Pressure coooker measurements are different than other stove top measurements, so make sure to follow the recipe as stated.  7 minutes without stirring----I'll drink to that!  

Asparagus Risotto for the Pressure Cooker
Serves 6 as a first course

4 tablespoons unsalted butter

1 tablespoons extra-virgin olive oil

1 shallot, finely chopped

1/2 pound pencil thin asparagus, cut into 1-inch lengths, separate the tips from the stalks

1 1/2 cups medium-grain rice, such as Carnaroli, or Vialone Nano

1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth

3 1/2 cups simmering chicken broth

1/2 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground black pepper (optional)

1.      Melt 2 tablespoons of the butter with the oil in the pressure cooker over medium high heat.
2.      Add the shallot and sauté for 1 minute, until fragrant.
3.      Add the rice and toss to coat. Pour in the wine, asparagus stalks and broth and lock the lid in place. Cook at high pressure for 7 minutes.
4.      Quick release the pressure and remove the lid, tilting the pot away from you to allow the steam to escape.
5.      Stir in the remaining 2 tablespoons of butter, asparagus tips and the cheese.
6.      Taste the rice for seasoning, adding salt and pepper if necessary.
7.      Allow the rice to stand for 2 minutes and stir again. If the risotto is not quite cooked, give it another minute, uncovered over medium high heat. Serve in shallow bowls, garnished with additional Parmigiano cheese. 

This colorful melange was made with purple potatoes, yellow potatoes, black kale, cherry tomatoes and pancetta.  The kale becomes crispy in the oven.  If you would like to make kale chips, here's a way to do it.

Kale Chips
Serves 4

One bunch black kale, washed and coarsely chopped
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt plus extra for sprinkling
1/2 teaspoon ground black pepper

Line a baking sheet with aluminum foil or a silicone baking liner and preheat the oven to 400 degrees.  .  Arrange the kale on the baking sheet, and toss with the oil, salt and pepper.  Bake for 5 to 7 minutes until the ale is crispy.  Sprinkle the kale with additional salt and serve.

 English peas are a treat, and only available for a short period of time.  This classic French dish is called Petit Pois; basically butter lettuce, scallions, and butter sauteed with English peas, and finished off with a bit more butter----it's French, what can I say??? It's also amazing!

English Peas and Butter Lettuce Saute
Serves 4

4 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

2 scallions, finely sliced

1 head butter lettuce, finely sliced

2 cups English peas

1/2 cup hot chicken or vegetable stock

Salt and pepper to taste

1.   Melt 2 tablespoons of the butter in the oil in a large skillet.
2. Stir in the scallions, and shredded lettuce, cooking over medium high heat, until the lettuce begins to wilt. 
3. Add the peas and stock, and cook over medium high heat, for 4 to 5 minutes, until the peas are tender. Stir in the remaining butter, and season with salt and pepper if needed. 

As we go into to the weekend, I hope you get to a Farmer's Market and buy your fresh veggies and fruits to serve this week.  Buona notte from San Diego. 

It's In the Bag!

I'm raising the white flag and surrendering!  I promised Cinco de Mayo yesterday, but never delivered...I'm sure by now you've drowned your sorrows in Margaritas.
My life is a bit complicated right now; having just finished my manuscript, I'm now technically "unemployed" but life goes on here at Chez Phillips and Dr. C and I are leaving for a month in Italy on Wednesday....I'm just a bit behind.

 Today, I taught the Farmer's Market Bag class at Great News; again Specialty Produce has put together an amazing bag full of fresh produce from local farms.  Today we had Freckles lettuce (yes, it does have freckles) arugula, baby gold turnips, baby rainbow carrots, Oro Bianco grapefruit, baby purple artichokes, cremini mushrooms, and Be Wise Farms strawberries.  If you bought a bag this week, I've got a few nice recipes for you to try with the produce; if you were in class, these recipes will enhance the recipes that you received in class.

Here's a peak at the dishes we made in class:

Salad with arugula, freckles lettuce, carrots, garlic, pondhopper cheese, and cashews.

Individual Strawberry Rhubarb Crumbles

The Strawberries we had today would make an amazing parfait for Mother's Day.  This recipe is really almost too simple, but the results are spectacular (I love that!)

Balsamic Strawberries with Ricotta Creme
Serves 4
2 cups whole milk ricotta 
3 tablespoons orange blossom honey
2 tablespoons heavy cream


2 cups strawberries, hulled, and quartered
1/4 cup sugar
1 tablespoons good quality Balsamic vinegar (no $5 bottles for this please)

1. In a large bowl, whisk together the ricotta, honey and the cream.  
2. Spoon the mixture into 4 parfait or martini glasses.  
3. In another bowl toss together the sugar and the strawberries.  
4. Spoon over the ricotta and drizzle with the balsamic vinegar and serve chilled.   

Brulee Grapefruit
Serves 4
Two Oro Blanco grapefruit, halved
1/2 cup raw sugar
Preheat the broiler for 10 minutes.  Arrange the grapefruit on a baking sheet, cut side up and sprinkle each 
evenly with the sugar.  Broil until the sugar is bubbling, and golden brown. Allow the grapefruit to rest for 5 minutes before serving.  

 
Baby Artichoke Salad with Lemon and Parmigiano Reggiano
Serves 4

4 baby artichokes, stems trimmed, and tough leaves removed from the bottom
1/2 cup fresh lemon juice
2/3 cup extra virgin olive oil
ground black pepper
1/2 cup shaved Parmigiano Reggiano cheese

 Quarter the artichokes, and dip into 1/4 cup of lemon juice mixed with 4 cups of water to retard discoloration.  Steam the artichokes for 5 minutes, until tender.  Drain the artichokes, and cool. 

In a small bowl, whisk together the lemon, oil and pepper.  Toss the artichokes with the dressing, add the Parmigiano and toss again.  Serve the salad at room temperature.  

 I hope you all have a great weekend, and if you are celebrating Mother's Day, Happy Mothers' Day to you all.  

 I'll be back on Monday with an update on whether we are packed and ready to go.  I'm hoping we come back from this trip and decide to buy flat in Spello.