tag:blogger.com,1999:blog-71055285132227603302024-03-12T18:13:49.889-07:00Chef Jenn's Culinary TalesA fun place to talk about food, cooking classes, and for me to tell all my favorite stories.Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-7105528513222760330.post-5154443571865090552014-08-17T12:33:00.000-07:002014-08-17T12:39:52.334-07:00Cooking Up Sheep Head Fish Stew and Checking Out The New Open Air Fish Market in San Diego<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-y19wiucl3Qc/U_D7i88sNCI/AAAAAAAAAV8/vxEP9JphM0U/s1600/IMG_20140816_081602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-y19wiucl3Qc/U_D7i88sNCI/AAAAAAAAAV8/vxEP9JphM0U/s1600/IMG_20140816_081602.jpg" height="320" width="320" /></a></div>
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I have been a big fan and supporter of the <a href="https://www.facebook.com/pages/San-Diego-Fishermens-Working-Group/100773763351039" target="_blank">San Diego Fishermen's Working Group</a> for years; so I was super excited they would be a part of the new <a href="https://www.facebook.com/thdocksidemarket" target="_blank">open air fish market</a> in San Diego (locate on Fish Harbor Pier, near Tuna Harbor between the USS Midway Museum and Seaport Village- from 8 a.m. to 1 p.m. on Saturdays). The plan for the market (which is only a few weeks old) is to have the fishermen pull up to the pier to drop of thier catch to be sold whole that morning. The feel will be similar to a farmers market, (not vegetable vendors) but just tons of fresh local fish!!</div>
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FYI; you are going to want to get to the market early if you want to get what you really want. </div>
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I was on the pier at 7:30 am and the line was already about 50 people deep.</div>
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This past Saturday I was invited to be a part of a great seafood event on the pier. Where is did a little cooking demonstration (more of a cooking talk thanks to the wind).</div>
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I made a fabulous seafood stew with local sheep head.</div>
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<a href="http://2.bp.blogspot.com/-_h82YRpMvGs/U_EBDVpD4-I/AAAAAAAAAWM/SJl14hgQ6dA/s1600/IMG_20140817_120920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_h82YRpMvGs/U_EBDVpD4-I/AAAAAAAAAWM/SJl14hgQ6dA/s1600/IMG_20140817_120920.jpg" height="320" width="320" /></a></div>
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This simple fish stew is a great way to use all types of seafood (not just delsih Sheep Head)....as well as a wonderful way to use the whole fish you buy at the market. Once you have the fillets of the fish you can use the bones and the any fish scraps to make a fish stock to use in this recipes as well as lots of other recipes.</div>
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Here is the recipe...I will also be making a variation of this recipe on </div>
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Sunday August 24 for <a href="http://www.eventbrite.com/e/collaboration-kitchen-chef-jenn-felmley-tickets-12361570791?aff=efbevent" target="_blank">Collaboration Kitchen</a>!</div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Fisherman's Stew
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">S</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">erves 6<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">10<span style="mso-spacerun: yes;"> </span>Garlic cloves <o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">¼
cup<span style="mso-spacerun: yes;"> </span>Tomato paste<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">4
tbsp<span style="mso-spacerun: yes;"> </span>Unsalted butter<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
cup<span style="mso-spacerun: yes;"> </span>Celery, small dice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
cup<span style="mso-spacerun: yes;"> </span>Onion, small dice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">¾
tsp<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Dried crushed red pepper flakes<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
tsp<span style="mso-spacerun: yes;"> </span>Dried oregano<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3
cups<span style="mso-spacerun: yes;"> </span>Fish stock<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
(14.5 oz) can<span style="mso-spacerun: yes;"> </span>Diced tomatoes, drained<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
½ cups<span style="mso-spacerun: yes;"> </span>Water<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
sprigs<span style="mso-spacerun: yes;"> </span>Thyme<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2<span style="mso-spacerun: yes;"> </span>Bay leaves<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">4
sprigs<span style="mso-spacerun: yes;"> </span>Parsley<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">4<span style="mso-spacerun: yes;"> </span>Peppercorns<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Salt
and pepper to taste<o:p></o:p></span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p> </o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3
lb<span style="mso-spacerun: yes;"> </span>Mixed seafood – Fish fillets,
skin off and bones removed- cut into ½ inch cubes, <span style="mso-spacerun: yes;"> </span>Scallops, Clams or mussels (cleaned and
debearded),<span style="mso-spacerun: yes;"> Rock</span> Crab, cracked and cut into pieces</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">8
to 12 slices<span style="mso-spacerun: yes;"> </span>Baguette, cut on a
bias, ½ inch thickness<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3
tbsp<span style="mso-spacerun: yes;"> </span>Fresh parsley
leaves, chopped<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Place
garlic cloves into a saucepot and cover with water. Bring water to a boil over
high heat. Reduce heat to medium and simmer for 10 minutes.</span><span style="font-size: 12pt;"><span style="font-family: Calibri;"> <o:p></o:p></span></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Remove
garlic from liquid and mash with the back of a fork, to a paste. Add tomato
paste and small amount of “boiling liquid”, stir to combine.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">In
a large saucepot melt butter over medium low heat, add onion and celery. Sauté
till translucent. Add red chili flake and sauté till fragrant.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Stir
in dried oregano and tomato paste mixture, slowly pour in fish stock, stirring
constantly to remove any lumps.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Add
tomatoes and water.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Combine
thyme, bay leaves, parsley and peppercorns in cheese cloth and tie with
butchers twine. Add cheese cloth bundle to the pot and cook uncovered for 25 to
30 minutes.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Add
fish, scallops, mussels, etc.* into the pot, cover and cook until fish is firm
and mussels open. Ladle soup in to bowls, top with 2 pieces of toasted bread
and sprinkle with herbs.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">*When
adding seafood to the pot; the larger items like crab would go in fist (about
15 minute total cooking time), followed buy you fish, mussels, shrimp (5 to 8
min total cooking time), lastly your small scallops and cooked seafood (2
minutes total cooking time).<o:p></o:p></span>Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-13898058628988310952014-07-28T16:21:00.001-07:002014-07-28T16:24:21.482-07:00My Grandma's White Cocktails Sauce with Jumbo Grilled Shirmp Cocktail<br />
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<span style="font-size: 16pt;"><span style="font-family: Calibri;">I will never forget my
Grandma's Christmas parties, they meant one thing and one thing only- SHRIMP
COCKTAIL TIME!!! This was both blessing and a curse. As we (my mom, aunt, grandma
and I) gathered around the kitchen table to peel and devein shrimp; lots and
lots of shrimp. That part was no fun, but it was all worth it for those
wonderful shrimp and Grandma's white cocktail sauce.<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span style="font-family: Calibri;">Yes I said white cocktail
sauce. This recipe had two uses that I can remember, and they were polar
opposites. This sauce was used at Passover for Gelfite fish and at the
Christmas party for shrimp. Not so Kosher I know, but oh so tasty. <o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span style="font-family: Calibri;">Not sure where the origins
of this sauce came from but I love it and relish any excuse to enjoy it. In a
recent <a href="http://chefjenncooks.com/?page_id=45" target="_blank">cooking class</a> I updated the classic shrimp cocktail by grilling them and
serving them with classic red and my beloved white cocktail sauce.<o:p></o:p></span></span></div>
<span style="font-size: 16pt;"><o:p><span style="font-family: Calibri;"> </span></o:p></span><br />
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<span style="font-family: Calibri;"><a href="http://2.bp.blogspot.com/-AESkm7H7qM8/U9baiQFw8kI/AAAAAAAAAVs/ta_8XKP2Nqo/s1600/grilled+shrimp+cocktail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-AESkm7H7qM8/U9baiQFw8kI/AAAAAAAAAVs/ta_8XKP2Nqo/s1600/grilled+shrimp+cocktail.jpg" /></a></span></div>
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<span style="font-size: 16pt;"><span style="font-family: Calibri;">Grilled Jumbo Shrimp with
Red and White Cocktail Sauce<o:p></o:p></span></span></div>
<span style="font-size: 16pt;"><span style="font-family: Calibri;">Serves 6 appetizers<o:p></o:p></span></span><br />
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<span style="font-size: 16pt;"><span style="font-family: Calibri;"><a href="http://www.catalinaop.com/" target="_blank">1.5 to 2 lb Jumbo Shrimp (U10), shell on (approximately24 to 30 shrimp )</a><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span style="font-family: Calibri;">1/3 cup<span style="mso-spacerun: yes;"> </span>Grape seed oil<o:p></o:p></span></span></div>
<span style="font-size: 16pt;"><span style="font-family: Calibri;">½ tsp<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Black
pepper<o:p></o:p></span></span><br />
<span style="font-size: 16pt;"><span style="font-family: Calibri;">1 ½ tsp<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Old
Bay<o:p></o:p></span></span><br />
<span style="font-size: 16pt;"><span style="font-family: Calibri;">3 tbsp<span style="mso-spacerun: yes;"> </span>Fresh lemon juice<o:p></o:p></span></span><br />
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<span style="font-size: 16pt;"><span style="font-family: Calibri;">Cut through shells of
shrimp; along middle of back, using kitchen shears or a paring knife. Exposing
the vein, devein shrimp, leaving shells and tail in place.<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span style="font-family: Calibri;">Prepare grill with
medium-hot charcoal or gas grill.<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span style="font-family: Calibri;">In a bowl stir together
grape seed oil, pepper, old bay and lemon juice.<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span style="font-family: Calibri;">Toss shrimp in in oil and
spice mixture and marinate for 15 minutes. (no more than<span style="mso-spacerun: yes;"> </span>15 minutes or texture of shrimp will change
if marinated too long.)<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span style="font-family: Calibri;">Grill shrimp for about 3
to 5 minutes per side, or until pink and firm.<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span style="font-family: Calibri;">Remove from grill and
serve shrimp hot or refrigerate till cold.<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
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<span style="font-size: 16pt;"><span style="font-family: Calibri;">Red Cocktail Sauce<o:p></o:p></span></span></div>
<span style="font-size: 16pt;"><span style="font-family: Calibri;"> 1/2 cup<span style="mso-spacerun: yes;"> </span>Ketchup<o:p></o:p></span></span><br />
<span style="font-size: 16pt;"><span style="font-family: Calibri;">1 to 1 ½ tbsp<span style="mso-spacerun: yes;"> </span>Prepared horseradish<o:p></o:p></span></span><br />
<span style="font-size: 16pt;"><span style="font-family: Calibri;">2 dashes<span style="mso-spacerun: yes;"> </span>Crystal or a Louisiana style hot
sauce<o:p></o:p></span></span><br />
<span style="font-size: 16pt;"><span style="font-family: Calibri;">¼ tsp<span style="mso-spacerun: yes;"> </span>Worcestershire sauce<o:p></o:p></span></span><br />
<span style="font-size: 16pt;"><span style="font-family: Calibri;">¼ cup<span style="mso-spacerun: yes;"> </span>Lemon juice<o:p></o:p></span></span><br />
<br />
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<span style="font-size: 16pt;"><span style="font-family: Calibri;">Combine all ingredients
and chill till ready to serve.<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
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<span style="font-size: 16pt;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
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<span style="font-size: 16pt;"><span style="font-family: Calibri;">White Cocktail Sauce<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt;"><span style="font-family: Calibri;">½ cup<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Mayonnaise<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt;"><span style="font-family: Calibri;">½ tsp<span style="mso-spacerun: yes;"> </span>Sugar<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt;"><span style="font-family: Calibri;">1 tsp<span style="mso-spacerun: yes;"> </span>Onion, finely minced<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt;"><span style="font-family: Calibri;">¼ tsp<span style="mso-spacerun: yes;"> </span>Garlic, finely minced<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt;"><span style="font-family: Calibri;">2 tbsp<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Fresh dill chopped<o:p></o:p></span></span></div>
<br />
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<span style="font-size: 16pt;"><span style="font-family: Calibri;">1 ½ tbsp<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Parsley, chopped<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt;"><span style="font-family: Calibri;">1 tsp<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Prepared horseradish<o:p></o:p></span></span></div>
<br />
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<span style="font-size: 16pt;"><span style="font-family: Calibri;">2 tbsp to ¼ cup <span style="mso-spacerun: yes;"> </span>Lemon juice<o:p></o:p></span></span></div>
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt;"><span style="font-family: Calibri;">Salt and pepper to taste<o:p></o:p></span></span></div>
<br />
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<span style="font-size: 16pt;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
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<span style="font-size: 16pt;"><span style="font-family: Calibri;">Stir together all
ingredients and add lemon juice to taste; chill till ready to serve.<o:p></o:p></span></span></div>
Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-21321953365177887672013-12-30T16:50:00.002-08:002013-12-30T17:08:18.247-08:00Salmon Burgers for a Happy and Healthy New Year<br />
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<a href="http://3.bp.blogspot.com/-A5PFxoWM3Z0/UsIRqrxk3rI/AAAAAAAAAVI/6pOan6zphcM/s1600/IMG_20130917_103054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-A5PFxoWM3Z0/UsIRqrxk3rI/AAAAAAAAAVI/6pOan6zphcM/s320/IMG_20130917_103054.jpg" width="320" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span> </div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">With the New Year just around the corner;</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"> many of </span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">us (oh yes.....myself included) have vowed to eat healthier. </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">I thought I would share a recipe to help. </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span> </div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Salmon burgers can be a great way to eat more <a href="http://www.webmd.com/healthy-aging/omega-3-fatty-acids-fact-sheet" target="_blank">Omega-3 Fatty Acids</a>! Those lovey little wonders that support everything from brain function to maintaing strong hair and nails. </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span> </div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">The recipe for this burger is simple and full of flavor.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">It can be made with just about any fish (from yellowtail to shark). It can also be flavored with all your favorite herbs and spices (I chose Asian flavors, but I encourage you to play with your food).</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span> </div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span> </div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span> </div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span> </div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Salmon Burger
</span></div>
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">S</span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">erves 4 to 8<o:p></o:p></span></div>
<br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2.5
lb<span style="mso-tab-count: 2;"> </span>Salmon<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">4<span style="mso-tab-count: 2;"> </span>Green onions, sliced thin<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
tbsp <span style="mso-tab-count: 1;"> </span>Lemon zest<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2 tsp<span style="mso-tab-count: 2;"> </span>Fresh
ginger, peeled and finely grated <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
tsp<span style="mso-tab-count: 2;"> </span>Mirin <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1<span style="mso-tab-count: 2;"> </span>Egg, scrambled<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">½
cup<span style="mso-tab-count: 2;"> </span>Panko bread crumbs<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p>4 tbsp Mayonaise (or low-fat Greek yogurt)</o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2
tsp<span style="mso-tab-count: 1;"> </span> <span style="mso-tab-count: 1;"> </span>Peanut
oil <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">4
<span style="mso-tab-count: 3;"> </span>Hamburgers buns <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">8
thin slices <span style="mso-tab-count: 2;"> </span>English
cucumbers <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1cup<span style="mso-tab-count: 3;"> </span>Arugula <o:p></o:p></span><br />
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Salmon
Burgers:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><br />
Discard salmon skin and any bones.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Finely
chop salmon by hand. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">In
a bowl stir together salmon, green onions, lemon zest, ginger, Mirin, egg,
bread crumbs and salt and pepper to taste and form into 4 patties. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Refrigerate
for 1 hour before cooking.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">In
a non-stick skillet heat oil over moderate heat until hot but not smoking and
sauté patties 4 minutes on each side, or until just cooked through. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Transfer
salmon burgers to buns and top with mayonnaise, cucumber, and arugula. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span></div>
Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-67292635069432355842013-10-02T21:12:00.003-07:002013-10-02T21:12:39.579-07:00Recipe from Farm to Table Suzie's Farm CSA Cooking Class<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-KmT27VKbxTk/UkzuX0ElJ6I/AAAAAAAAAU4/e4vtw93iRqU/s1600/Curry+squash+and+pot+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-KmT27VKbxTk/UkzuX0ElJ6I/AAAAAAAAAU4/e4vtw93iRqU/s320/Curry+squash+and+pot+soup.jpg" width="320" /></a></div>
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<b><span lang="EN-CA" style="font-size: 16pt; mso-ansi-language: EN-CA;">Curried Roasted </span></b><!--[if supportFields]><b><span
lang=EN-CA style='font-size:16.0pt;mso-ansi-language:EN-CA'><span
style='mso-element:field-begin'></span><span
style='mso-spacerun:yes'> </span>SEQ CHAPTER \h \r 1</span></b><![endif]--><!--[if supportFields]><b><span
lang=EN-CA style='font-size:16.0pt;mso-ansi-language:EN-CA'><span
style='mso-element:field-end'></span></span></b><![endif]--><b><span style="font-size: 16pt;">Winter Squash and Sweet Potato Soup<o:p></o:p></span></b></div>
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<span style="font-size: 16pt;">Serves approximately 6 half cup servings<o:p></o:p></span></div>
<br />
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<span style="font-size: 14pt;"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 2in; tab-stops: .5in 1.0in 1.5in; text-indent: -2in;">
<span style="font-size: 14pt;">2 cup<span style="mso-tab-count: 3;"> </span><span style="mso-tab-count: 1;"> </span>Butternut, delicata or other winter
squash; peeled and small dice<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 1.5in; tab-stops: .5in 1.0in 1.5in; text-indent: -1.5in;">
<span style="font-size: 14pt;">1 cup<span style="mso-tab-count: 3;"> </span><span style="mso-tab-count: 1;"> </span>Sweet potato, peeled and small dice<o:p></o:p></span></div>
<br />
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<span style="font-size: 14pt;">8 tbsp<span style="mso-tab-count: 4;"> </span>Olive
oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 1.5in; tab-stops: .5in 1.0in 1.5in; text-indent: -1.5in;">
<span style="font-size: 14pt;">1 tbsp<span style="mso-tab-count: 4;"> </span>Unsalted
butter<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 1.5in; tab-stops: .5in 1.0in 1.5in; text-indent: -1.5in;">
<span style="font-size: 14pt;">1 <span style="mso-tab-count: 4;"> </span>Small
onion, small dice<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 1.5in; tab-stops: .5in 1.0in 1.5in; text-indent: -1.5in;">
<span style="font-size: 14pt;">1 tsp<span style="mso-tab-count: 4;"> </span>Curry
powder <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 1.5in; tab-stops: .5in 1.0in 1.5in; text-indent: -1.5in;">
<span style="font-size: 14pt;">2 cups or as needed<span style="mso-tab-count: 1;"> </span>Low
sodium chicken or vegetable broth<o:p></o:p></span></div>
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<div class="MsoNormal" style="margin: 0in 0in 0pt 1.5in; tab-stops: .5in 1.0in 1.5in; text-indent: -1.5in;">
<span style="font-size: 14pt;">To taste<span style="mso-tab-count: 3;"> </span>Salt
and pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 1.5in; tab-stops: .5in 1.0in 1.5in; text-indent: -1.5in;">
<span style="font-size: 14pt;"><o:p> </o:p></span></div>
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<span style="font-size: 14pt;"><o:p> </o:p></span></div>
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<span style="font-size: 14pt;">Preheat an oven to 450° F. <o:p></o:p></span></div>
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<span style="font-size: 14pt;">Microwave the squash for 8 to
10 minutes to soften; then cut squash in half, remove seeds, peel and cut into
small dice. Season squash with salt, pepper and 3 tbsp olive oil. Place onto a
parchment lined cookie sheet and roast for 20 minutes or until tender and
golden brown.<o:p></o:p></span></div>
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<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt;">Season potatoes with salt,
pepper and 3 tbsp olive oil. Place onto a parchment lined cookie sheet and
roast for 20 minutes or until tender and golden brown.<o:p></o:p></span></div>
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<span style="font-size: 14pt;">In a saucepan heat 2
tablespoons oil over medium high heat till it is hot (or moves like water in
the pan). <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt;">Add onions to the pot and
cook till translucent. <o:p></o:p></span></div>
<br />
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<span style="font-size: 14pt;">Add curry powder and cook
till fragrant.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt;">Add roasted squash, potatoes,
and chicken broth. Cover and let simmer for 10 minutes. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt;">In a food processor (or in a
blender) place soup and puree until smooth, add enough broth or water to allow
the food processor to puree ingredients. If you prefer your soup thin add more
broth accordingly.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt;">Return soup to the stove and
simmer for 5 to 6 minutes.<o:p></o:p></span></div>
<br />
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<span style="font-size: 14pt;">Season with salt and pepper,
ladle into a bowl and serve.<o:p></o:p></span></div>
Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-67267785062697516822013-06-25T21:02:00.002-07:002013-06-25T21:02:31.383-07:00Pickeling Summer Produce<div style="text-align: center;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">I recently posted some pictures from my <a href="http://suziesfarm.com/" target="_blank">Suzie's Farm</a> cooking
class at <a href="http://www.great-news.com/show_event.php?id=821&o=2&c=7&m=08&a=&y=2013&w=Saturday" target="_blank">Great News cooking school</a> in Pacific Beach; and thought I would share a
little something from that class. </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">This simple recipe is my basic pickeling "mix" and can be used to pickel just about anything (from carrots and jalapenos to cucumbers).</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">If you wana see me live and in person you can check me out
this <a href="http://www.brownpapertickets.com/event/382009" target="_blank">Saturday on a small family farm in Encinitas, teaching you how to cookgreat vegetarian dishes</a>.<o:p></o:p></span></div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kA2qqXPDRIQ/UcplsYuHJeI/AAAAAAAAAUk/jI71uEMhuWM/s1600/Pickled+Green+Beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-kA2qqXPDRIQ/UcplsYuHJeI/AAAAAAAAAUk/jI71uEMhuWM/s320/Pickled+Green+Beans.jpg" width="320" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Pickled
Wax Beans<o:p></o:p></span></div>
<div style="text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Makes
3 to 5 Pint Jars<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
tbsp<span style="mso-tab-count: 3;"> </span>Pickeling
spice<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">4
cups <span style="mso-tab-count: 2;"> </span>White wine vinegar <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">½
cup <span style="mso-tab-count: 2;"> </span>Sugar <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">6
cloves<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Garlic, peeled<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
tsp<span style="mso-tab-count: 2;"> </span><span style="mso-tab-count: 1;"> </span>Kosher salt<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
lb<span style="mso-tab-count: 1;"> </span> <span style="mso-tab-count: 2;"> </span>Wax
beans, stem end removed<o:p></o:p></span><br />
1 cup<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 2;"> </span>Onion,
sliced 1/4-inch thick<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">6
<span style="mso-tab-count: 2;"> </span><span style="mso-tab-count: 1;"> </span>Bay leaves<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Sterilize
preserving jars* and lids.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Place
pickeling spice in cheese cloth a secure with butchers twine into a small
bundle.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">In
a small sauce pot combine pickeling spice bundle, <span style="mso-spacerun: yes;"> </span>kosher salt, white wine vinegar, sugar, and
garlic cloves; bring to a boil and cook till sugar and salt are dissolved;
stirring occasionally. <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Place
half of the onions into sterilized preserving jars. Top with green beans
(upright) <span style="mso-spacerun: yes;"> </span>and cover green beans with
remaining onions and bay leaves. Divide vinegar mixture into jars and filling
to within ½ inch of rim.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Using
a chop stick, remove any air bubbles in the jar.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Wipe
off rim of jar.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Top
with cover and twist on seals. <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">In
a large pot cover jars with water and allowing 1 to 2 inches of water to cover
jars (you may need to add extra water for this). Cover and gently boil for 10
to 15 minutes. <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">After
processing, remove jars and set them upright on a towel to cool 12 to 24 hours.
Do not retighten bands. Once jars are cool, test each one for a seal by
pressing the center of the lid. The lid should not flex up and down (if it
does, immediately refrigerate or reprocess with a new lid for the full length
of time).<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Label,
and store jars in a cool (50° - 70° F/10° - 20°C), dry, dark place for up to
one year. After opening, refrigerate, and use within 1 month. <o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">For
additional information on canning go to eatingwell.com/go/canning<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">*
Wide mouth jars are best for ease of filling <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" />
</span>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%;"><o:p> </o:p></span></div>
Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-17291002373288747252013-06-05T21:23:00.004-07:002013-06-05T21:36:26.317-07:00Nothing goes to waste- Broiled Tuna Collar with Citrus Soy Dipping Sauce<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt;">When
I was in culinary school in Miami, a hurricane scare sent me running for
shelter at a friend’s house. Lucky for me I picked a friend with a Tuna head in
the freezer. This is how I was introduced to the best part of the fish you can
get.<o:p></o:p></span></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-size: small;">
</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Now
I go to my local fish monger at <a href="http://www.catalinaop.com/?Click=44278&gclid=CKn9vfrJzrcCFWrl7AodK1cAeg" target="_blank">Catalina Offshore</a>; it is not something they
have daily. Every so often I walk through the doors and spot those beautiful
tuna heads in the case and I know I am in luck. Or you can call in the morning
(early in the morning- the earlier the better) and order them. <o:p></o:p></span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">To
make your life easy start with cooking the collar; think cooking a steak verses
cooking a roast. Your fishmonger should remove most of the head and split the
collar in half. This makes it super quick and easy to cook. But if you have the
time to stew the whole head (I like to use a classic Jamaican curry style preparation)...go
for it!!<o:p></o:p></span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">If you love this recipe and want to learn how to make it; I
am doing a joint <a href="http://www.great-news.com/show_event.php?id=701&o=2&c=4&m=06&a&y&w=Saturday" target="_blank">cooking class</a></span><span style="font-family: "Times New Roman","serif"; font-size: 16pt;"><span style="mso-spacerun: yes;"> </span>with <a href="http://www.utsandiego.com/news/2010/nov/19/fisherman-tommy-gomes-makes-most-his-second-chance/" target="_blank">Tommy Gomes</a> from Catalina Offshore
on June 12 at <a href="http://www.great-news.com/show_event.php?id=701&o=2&c=4&m=06&a&y&w=Saturday" target="_blank">Great News</a> in Pasific Beach. The class will feature a variation of this recipe along with Heirloom
Tomato, Avocado and Crab Salad with Citrus Vinaigrette; Low Country Shrimp and
Clam Boil; Grilled Salmon Topped with Tomato, Caper, Basil Vinaigrette.<o:p></o:p></span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-size: small;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-674PAdsq6nQ/UbAOQ6klDQI/AAAAAAAAAUQ/Sgeof3e-yUY/s1600/Catalina+Offshore+Tuna+Collar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-674PAdsq6nQ/UbAOQ6klDQI/AAAAAAAAAUQ/Sgeof3e-yUY/s320/Catalina+Offshore+Tuna+Collar.jpg" width="320" /></a></div>
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Broiled
Tuna Collar with Citrus Soy Dipping Sauce<o:p></o:p></span></div>
<div style="text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Serves
2 to 4<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt 1in; text-indent: -1in;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">2 <span style="mso-tab-count: 1;"> Tuna</span> collars (about 3 lb.
total), cut in half and fins removed<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">As
needed<span style="mso-tab-count: 1;"> </span>Grape seed oil<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">As
needed<span style="mso-tab-count: 1;"> </span>Kosher salt<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1/3
cup <span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><a href="http://whitesoysauce.net/Products.html" target="_blank">Whitesoy sauce (Shiro)</a></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">½
cup<span style="mso-tab-count: 2;"> </span>Orange juice <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1/8
to ½ tsp<span style="mso-tab-count: 1;"> </span><a href="http://www.efooddepot.com/products/house/42214/house_hot_sesame_oil_(rayu)__hypen__1_dot_09oz.html" target="_blank">Rayu (or Hot Sesame Oil).*<o:p></o:p></a></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">3
<span style="mso-tab-count: 2;"> </span><span style="mso-tab-count: 1;"> </span>Green onions, thinly sliced<o:p></o:p></span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">½
cup<span style="mso-tab-count: 2;"> </span>Grated daikon radish<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Preheat
oven to 450°. <o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Lightly
rub fish collars with oil and sprinkle both sides of fish lightly with salt. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Place
a cookie cooling rack onto a foil lined cookie sheet; put collars skin side
down, onto the cooling rack. Cook until collars turn golden brown, about 20 to
25 minutes.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Remove
collars from the oven; pour oil off of pan and rotating collar to skin side up.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Increase
oven temperature to broil. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Return
collars to the oven and cook until skin crisps and caramelizes, about 1 minute.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">While
the collars are cooking, prepare the sauce. Mix soy sauce, orange juice, hot
sesame oil, and green onions in a small bowl.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Serve
collars with a dipping bowl of citrus soy sauce and a small amount of daikon
radish.</span><br />
<br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">*If
you don’t like spice replace the Rayu (or Hot Sesame Oil) with sesame oil.<o:p></o:p></span></div>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; line-height: 115%;">This recipe is great for a hot summer night. I did
it in the oven in this recipe but it could easily be done on the BBQ. The collar of the fish
is very fatty (not a bad thing at all- for those that don't know the fattier
the fish the less dry<span style="mso-spacerun: yes;"> </span>and the less likely
you are to overcook it). Be very careful not to burn it.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; line-height: 115%;">Start by getting the grill super-hot; then reduce
the flame to medium heat. I like to get a nice crust on the flesh side and then
move it to the upper rack, being very careful of flare ups. Close the grill and
cook for the same amount of time listed in the recipe. Checking every so often
to make sure your fish has not caught on fire.<o:p></o:p></span></div>
<span style="font-size: small;">
</span></span><br />Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-9322222407543203082013-04-25T16:11:00.002-07:002013-04-25T16:11:47.622-07:00Local Yellowtail TacosThis morning on San Diego Living I was cooking up local Yellowtail fish tacos. Showing San Diego how to make simple, delish tacos from fresh fish from <a href="http://www.catalinaop.com/Default.asp" target="_blank">Catalina Offshore Products</a>.<br />
But waite there is more- you can also come to <a href="http://www.searocketbistro.com/" target="_blank">Sea Rocket Bistro</a> in North Park for a hands-on fish taco cooking class. <br />
<br />
Here is a sneak peak at what we will be making in class; reservations are required for the cooking class and can be made by calling 619-997-8043 or e-mailing Elena at elena@searocketbistro.com.<wbr></wbr><span class="word_break"></span> A credit card number will be required to hold your reservation. We hope you can join us for this fun, tasty, and unique hands-on cooking class.<br />
<a href="http://www.sandiego6.com/san-diego-living">http://www.sandiego6.com/san-diego-living</a><br />
<br />
And here is the recipe for those amazing fish tacos.<br />
<br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt;">Baja Grilled Fish Tacos<o:p></o:p></span></b></div>
<div style="text-align: center;">
<span style="font-size: 14pt;">Serves 4<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt;">1 tbsp<span style="mso-tab-count: 2;"> </span>Dried oregano, crushed by hand<o:p></o:p></span></div>
<span style="font-size: 14pt;">1 tbsp<span style="mso-tab-count: 2;"> </span>Garlic salt<o:p></o:p></span><br />
<span style="font-size: 14pt;">1 tbsp<span style="mso-tab-count: 2;"> </span>Ground coriander<o:p></o:p></span><br />
<span style="font-size: 14pt;">1 tsp<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Ground pepper<o:p></o:p></span><br />
<span style="font-size: 14pt;">1 tsp<span style="mso-tab-count: 2;"> </span>Chipotle chile powder (or 1/4 tsp for less spice)</span><br />
<span style="font-size: 14pt;">3 tbsp<span style="mso-tab-count: 2;"> </span>Peanut oil or grape seed oil<o:p></o:p></span><br />
<span style="font-size: 14pt;">1 ¼ lb<span style="mso-tab-count: 1;"> </span>Yellowtail;
without bloodline, or any firm fleshed white fish </span><br />
<span style="font-size: 14pt;">skinned and cut into ½ inch sticks<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt;">2 cups<span style="mso-tab-count: 1;"> </span>Cabbage, finely shredded<o:p></o:p></span></div>
<span style="font-size: 14pt;">3 <span style="mso-tab-count: 2;"> </span>Limes, cut into wedges<o:p></o:p></span><br />
<span style="font-size: 14pt;">6-8<span style="mso-tab-count: 2;"> </span>Corn tortillas<o:p></o:p></span><br />
<span style="font-size: 14pt;">2<span style="mso-tab-count: 2;"> </span>Avocados, sliced<o:p></o:p></span><br />
<span style="font-size: 14pt;"> 1 cup<span style="mso-tab-count: 2;"> </span>Salsa fresca<o:p></o:p></span><br />
<span style="font-size: 14pt;">1 cup<span style="mso-tab-count: 2;"> </span>Mexican crema sauce<o:p></o:p></span><br />
<span style="font-size: 14pt;"><o:p> </o:p></span><br />
<span style="font-size: 14pt;">In a small bowl, combine the
dried oregano, garlic salt, ground coriander, pepper, and chipotle chile powder;
whisk to combine.</span> <span style="font-size: 14pt;">Add the oil and stir <span style="mso-spacerun: yes;"> </span>until a loose paste is formed. Rub the fish
with the spice paste and let marinate in the refrigerator for at least 30
minutes and up to 4 hours.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-size: 14pt;">Preheat grill pan over medium
high heat.<o:p></o:p></span><br />
<span style="font-size: 14pt;">Place fish onto grill pan and
cook for 4- 5 minutes, turning half way through.<o:p></o:p></span><br />
<span style="font-size: 14pt;">To assemble the tacos, take 2
tortillas, top it with chunks of fish, a dollop of the crema sauce, a spoonful
of the salsa fresca, avocado and some of the cabbage. Squeeze a wedge of<span style="mso-spacerun: yes;"> </span>lime over the filling, fold the tortillas,
and eat.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt;">For the Mexican crema sauce:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt;">1 cup <span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Crema <o:p></o:p></span></div>
<span style="font-size: 14pt;">3 tbsp<span style="mso-tab-count: 2;"> </span>Minced fresh cilantro<o:p></o:p></span><br />
<span style="font-size: 14pt;">1 tbsp<span style="mso-tab-count: 2;"> </span>Fresh lime juice<o:p></o:p></span><br />
<span style="font-size: 14pt;">1 tbsp<span style="mso-tab-count: 2;"> </span>Water<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt;">Combine all the ingredients
and whisk until smooth. Refrigerate up to 4 hours until ready to use.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt;"><o:p> </o:p></span></div>
<br />
Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-57638597107664870812013-04-11T18:33:00.000-07:002013-04-11T18:33:14.539-07:00What to do with local Octopus
<br />
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">This morning I
saw a post on Facebook from an amazing <a href="https://www.facebook.com/tommy.gomes.77" target="_blank">local fish monger</a>, that he had over a thousand pounds
of local Octopus in stock. Well I had to share this recipe so everyone had
something delicious to make with this one of a kind local specialty.<o:p></o:p></span></div>
<br />
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">In a recent cooking
class at <a href="http://www.great-news.com/show_event.php?id=637&o=2&c=5&m=04&a&y&w=Saturday" target="_blank">Great News</a> in Pacific Beach I made a Grouper Ceviche, but let everyone
know my true favorite was Octopus for my ceviche. <o:p></o:p></span></div>
<br />
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Unlike most
recipes my recipes calls for removing the "skin" from the Octopus
after you cook it; removing the off putting texture that it can sometimes have.
Make the super tender octopus a star!!<o:p></o:p></span></div>
<br />
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-4dJ_xJjIb6c/UWdiuxLZWtI/AAAAAAAAAT4/OJUnsSkFFV0/s1600/octopus.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-4dJ_xJjIb6c/UWdiuxLZWtI/AAAAAAAAAT4/OJUnsSkFFV0/s320/octopus.bmp" width="240" /></a></div>
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span></div>
<br />
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Octopus Ceviche<o:p></o:p></span></div>
<div style="text-align: center;">
S<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">erves 4 to 6<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p>Cooking Octopus:</o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1<span style="mso-tab-count: 2;"> O</span>ctopus, about 3 lb<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">4<span style="mso-tab-count: 2;"> </span>Green Onions<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2 bunch<span style="mso-tab-count: 1;"> </span>Cilantro<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
<span style="mso-tab-count: 2;"> </span>Jalapeno, cut in half<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
1/3 cup <span style="mso-tab-count: 1;"> </span>Cherry tomatoes (multi
colored), quartered<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2
cup<span style="mso-tab-count: 1;"> </span>English Cucumber, finely diced <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><span style="mso-tab-count: 1;">2 </span><span style="mso-tab-count: 1;"> J</span>alapenos,
seeded & diced<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Green
onion, diced<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/4
cup<span style="mso-tab-count: 1;"> </span>Cilantro leaves, chopped<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
tbsp<span style="mso-tab-count: 2;"> </span>Extra virgin olive
oil<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/3
cup<span style="mso-tab-count: 1;"> </span>Tomato ketchup<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">¼
cup<span style="mso-tab-count: 2;"> </span>Tomato juice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">¼
cup <span style="mso-tab-count: 1;"> </span>Lime juice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Salt
& fresh ground black pepper<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Preheat
oven to 200°.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Clean
octopus of any innards, ink sack; remove beak and eyes.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Bring
a large stockpot of water to a boil. Add octopus, cover and bring to a boil.
Continue to boil for 5 minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">While
the octopus is boiling; using butchers twine to tie together green onions and
cilantro (into a bundle).<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Place
the bundle into a braising dish (with a lid) and top with two halves of
jalapeno.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Remove
octopus from the water and remove the head.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Place
remaining octopus on top of the jalapeno halves and cover with the lid. <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Add
to the oven and cook for 5 hours; or until soft and tender (test this by
cutting into one of the tentacle, a knife should cut easily). <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Remove
octopus from the oven and cool till room temperature. <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Once
cool enough to work with; remove fat or “skin”. Using your fingers; run them
along the legs stripping off any gelatinous fat exposing the white flesh. <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Chop
the tentacles into bite-size chunks.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">In
a large bowl, stir together tomatoes, cucumber, jalapenos green onions,
cilantro, olive oil, ketchup, tomato juice and lime juice. Add octopus and
season with salt and pepper.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Refrigerate
for at least 1 hour or up to overnight; before serving with good quality white
corn tortilla chips or tostadas.<span style="mso-tab-count: 1;"> </span><o:p></o:p></span></div>
Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-11220066907960612612012-10-03T14:52:00.001-07:002012-10-03T14:52:09.218-07:00What To Do With Your Suzie's Farm CSA Pumpkin<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">Pumpking, like most other winter squash is delish when roasted, but getting it cut into pieces can be a nightmare.</span></div>
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<span style="font-size: large;">Here is the trick, boil or mircowave your pumpkin (or squash) for 10 minutes. This will cook the oustside just enought to make them easy to cut but not cooked all the way through.</span></div>
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<span style="font-size: large;">Or make pumpkin puree- place whole pumpkin in a large pot of boiling water. Cover and simmer for 20 minutes or until pumpkin is just cooked. Peel and seed pumpkin. Them roast or micorwave till tender.Place pumpkin into a food processor and puree till smooth. THis puree can then be made into soups, pies, ravioli and so much more.</span></div>
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</div>
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</div>
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<a href="http://4.bp.blogspot.com/-E2wsQZevtIE/UGyxRHnBfVI/AAAAAAAAATY/QXNRAzcNXac/s1600/IMG_20121003_143059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-E2wsQZevtIE/UGyxRHnBfVI/AAAAAAAAATY/QXNRAzcNXac/s320/IMG_20121003_143059.jpg" width="320" /></a></div>
<br />
<br />
Last night I had an amzaing class at Great New, the class show cased Suzie's Farm's CSA box.<br />
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Featuring these amazing vegetables:</div>
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Lettuce <br />Kale<br />Sunflower Greens<br />Cherry Tomatoes<br />Mixed Hot Peppers<br />Sweet Pepper<br />Squash<br />Cilantro<br />Salad Mix<br />Onions<br />Pumpkin - Winter Luxury or Long Island Cheese (edible)</div>
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</div>
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Here is one of the recipes I made in class, enjoy!!</div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Pumpkin
and Greek Yogurt Panna Cotta <o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Serves
6 to 8<o:p></o:p></span><br />
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
<span style="mso-tab-count: 2;"> </span>Vanilla bean<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
cup<span style="mso-tab-count: 1;"> </span> <span style="mso-tab-count: 1;"> </span>Milk<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
tbsp <span style="mso-tab-count: 1;"> </span>Agar agar flakes or 1 tsp
agar agar powder<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">½
cup <span style="mso-tab-count: 1;"> </span>Dark or light agave syrup <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
cup<span style="mso-tab-count: 1;"> </span> <span style="mso-tab-count: 1;"> </span>Plain
Greek yogurt <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
cup<span style="mso-tab-count: 2;"> </span>Pumpkin puree (made from winter luxury, squash, or
sweet potato will also work)*<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">¼
cup<span style="mso-tab-count: 2;"> </span>Orange juice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">¼
tsp<span style="mso-tab-count: 2;"> </span>Pumpkin pie spice<o:p></o:p></span><br />
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Split
vanilla bean down the length of the bean, using the back of a small knife, <span style="mso-spacerun: yes;"> </span>scrape seeds from the pod, reserve seeds and
pot.<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Add
milk, vanilla bean, vanilla seeds and agar agar in a medium saucepan; bring to
a scald over medium-high heat. Stir to dissolve agar agar.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Remove
from heat add agave syrup and stir combine agave; steep for 10 minutes. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Remove
vanilla bean from steeped milk.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">In
a small bowl whisk together pumpkin puree and orange juice.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Add
steeped milk, Greek yogurt, pumpkin puree mixture, and pumpkin pie spice; to a blender
and blend till smooth. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Strain
through a fine mesh sieve.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Divide
mixture among custard cups. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Cover
with plastic wrap and chill overnight. (Can be made 2 days ahead. Keep
refrigerated.) <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Run
a knife around edges of each panna cotta to loosen. Set each cup in shallow
bowl of hot water for 10 seconds. Immediately invert onto plate and serve.<o:p></o:p></span><br />
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">*Pumpkin
Puree- place whole pumpkin in a large pot of boiling water. Cover and simmer
for 20 minutes or until pumpkin is cooked. Peel and seed pumpkin. Place pumpkin
into a food processor and puree till smooth. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span></div>
Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-46248267042623632762012-09-16T10:31:00.000-07:002012-09-16T10:33:20.155-07:00Rosh Hashanah Honey Cake
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<span style="font-size: 16pt;">Honey cake is a Rosh Hashanah tradition, wishing you a
“Sweet New Year”. This holiday honey cake is easy to make, beautiful and delicious
to eat.<o:p></o:p></span></div>
<br />
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<span style="font-size: 16pt;">Unlike some of the more traditional recipes, I use
coconut oil instead of margarine or vegetable oil. I find it produces a much
more flavorful cake. Also I glaze my cake with an apricot glaze (this helps to
ensure a moist cake) and garnish with sliced almonds (creating a beautiful
looking cake).</span></div>
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<span></span> </div>
<br />
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<a href="http://1.bp.blogspot.com/-NDCLA2USKMI/UFYERz5W20I/AAAAAAAAATE/gW8tkpFV1tY/s1600/Rosh+honey+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-NDCLA2USKMI/UFYERz5W20I/AAAAAAAAATE/gW8tkpFV1tY/s320/Rosh+honey+cake.jpg" width="320" /></a></div>
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<span style="font-size: 16pt;"><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-size: 16pt;"><span style="font-size: large;">This recipe was part of a recent Rosh Hashanah cooking class I taught at <a href="http://www.great-news.com/">Great News Cooking School</a></span><span style="font-size: large;">, the full menus was; </span><span style="font-family: "Times New Roman","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span style="font-size: large;">Salmon and White Fish Gefilte Fish with Herb Sauce, Citrus Brined Roasted Chicken, Tzimmes (traditional sweet stew), Saffron Rice. All proceeds from the class where donated to Jewish Family Services Adoption Alliance Program. I will be teaching another class </span><a href="http://chefjenncooks.com/?page_id=45"><span style="font-size: large;">Jewish Holiday cooking class for Hanukkah</span></a><span style="font-size: large;"> (with proceeds donated to JFS) Monday, December 3 (from 6 to 9 pm) at Great News.</span> </span></span></div>
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<span style="font-size: 16pt;"></span> </div>
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<span style="font-size: 16pt;"></span> </div>
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<span style="font-size: 16pt;">Honey Cake<o:p></o:p></span></div>
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<span style="font-size: 16pt;">Makes 1 (10-inch) Bundt cake<o:p></o:p></span></div>
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<span style="font-size: 16pt;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
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<span style="font-size: 16pt;">Non-stick baking spay (like
bakers joy or the Trader Joes brand)<o:p></o:p></span></div>
<br />
Cakes<br />
<span style="font-size: 16pt;">2 ½ cups <span style="mso-tab-count: 1;"> </span>All-purpose flour <o:p></o:p></span><br />
<span style="font-size: 16pt;">2 tsp<span style="mso-tab-count: 2;"> </span>Baking powder <o:p></o:p></span><br />
<span style="font-size: 16pt;">½ tsp<span style="mso-tab-count: 2;"> </span>Baking soda <o:p></o:p></span><br />
<span style="font-size: 16pt;">½ tsp<span style="mso-tab-count: 2;"> </span>Kosher salt <o:p></o:p></span><br />
<span style="font-size: 16pt;">¼ tsp <span style="mso-tab-count: 1;"> </span>Ground nutmeg<o:p></o:p></span><br />
<span style="font-size: 16pt;">3 large <span style="mso-tab-count: 1;"> </span>Eggs <o:p></o:p></span><br />
<span style="font-size: 16pt;">1 cup <span style="mso-tab-count: 1;"> </span>Sugar <o:p></o:p></span><br />
<span style="font-size: 16pt;">1 ¼ cups <span style="mso-tab-count: 1;"> </span>Liquid coconut oil <o:p></o:p></span><br />
<span style="font-size: 16pt;">1 cup <span style="mso-tab-count: 1;"> </span>Local honey of your choice (except buckwheat) <o:p></o:p></span><br />
<span style="font-size: 16pt;">¼ cup <span style="mso-tab-count: 1;"> Dissolved i</span>nstant espresso (following package instructions)</span><br />
<span style="font-size: 16pt;">¼ cup<span style="mso-tab-count: 1;"> </span>Orange juice <o:p></o:p></span><br />
<span style="font-size: 16pt;">¼ cup <span style="mso-tab-count: 1;"> </span>Amaretto<o:p></o:p></span><br />
<span style="font-size: 16pt;">2 tsp<span style="mso-tab-count: 2;"> </span>Orange zest <o:p></o:p></span><br />
<span style="font-size: 16pt;">¼ tsp<span style="mso-tab-count: 2;"> </span>Lemon zest<o:p></o:p></span><br />
<br />
Glaze<br />
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<span style="font-size: 16pt;">¼ cup<span style="mso-tab-count: 1;"> </span>Amaretto <o:p></o:p></span></div>
<span style="font-size: 16pt;">¼ cup<span style="mso-tab-count: 1;"> </span>Apricot preserves <o:p></o:p></span><br />
<span style="font-size: 16pt;">3 tbsp<span style="mso-tab-count: 1;"> </span>Water<o:p></o:p></span><br />
<br />
Garnish<br />
<span style="font-size: 16pt;">½ cup <span style="mso-tab-count: 1;"> </span>Toasted sliced almonds (optional)<o:p></o:p></span><br />
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<span style="font-size: 16pt;"><o:p> </o:p></span></div>
<br />
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<span style="font-size: 16pt;">Heat oven to 350°F with rack
in middle. Generously spray a 10 inch bundt pan, including center tube, with
baking spray. <o:p></o:p></span></div>
<br />
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<span style="font-size: 16pt;">Whisk together flour, baking
powder and soda, salt, and nutmeg in a large bowl. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt;">In an electric mixer whisk
eggs; slowing add in sugar. Whisking till almost completely incorporated. Then coconut
oil, and follow with honey, espresso, orange juice, and Amaretto. Whisking
until completely incorporated. Fold in orange and lemon lest by hand.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt;">Make a well in the center of
the flour mixture and add the honey mixture, then stir with the whisk until the
batter is smooth. <o:p></o:p></span></div>
<br />
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<span style="font-size: 16pt;">Pour batter into pan and bake
in oven until springy to the touch and a cake tester comes out clean, 45 to 50
minutes. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt;">Let cake cool in the pan on a
rack for 20 minutes. <o:p></o:p></span></div>
<br />
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<span style="font-size: 16pt;">Loosen cake from the pan with
a thin rubber spatula, then invert cake onto the rack and cool completely. <o:p></o:p></span></div>
<br />
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<span style="font-size: 16pt;">For glaze:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt;">Heat preserves, Amaretto and
water in a small sauce pan over low heat until preserves are dissolved, about 3
minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt;">Let glaze stand, stirring
occasionally, until thickened slightly, but still pourable. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt;">Transfer cake to a cake plate
and slowly pour the <span style="mso-spacerun: yes;"> </span>glaze over the top
of the cake, letting it drip down the sides. If desired, sprinkle the top of
the cake with almonds. <o:p></o:p></span></div>
Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-39646580769342784882012-09-13T09:01:00.001-07:002012-09-13T09:01:04.948-07:00<br />
<div style="text-align: center;">
Spend a night under the ripe full moon with farmer Laurel Mehl for an intimate farm tour and dinner.</div>
<div style="text-align: center;">
Nestled on a seemingly standard suburban block lies a completely organic and biologically diverse urban farm. </div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
The farm plays host to a tribe of goats, ducks, chickens, fruit orchards, and a large variety of heirloom fruits and vegetables, all beyond organic and free range. </div>
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</div>
<div style="text-align: center;">
For $65 per person you receive, includes two craft cocktails, a five course vegetarian meal featuring the tantalizing creations of Chef Jenn Felmley and desert by confectioner Nikki Stout. The evening will also include a farm tour, heirloom seed showcase and craft cocktail demo.</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Look for daily menu updates on the Coral Tree Farm's Facebook Page. To reserve your tickets please call Carris Rhodes at 760.688.8275 or email <a href="mailto:carrisrhodes@gmail.com">carrisrhodes@gmail.com</a>. </div>
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<a href="http://4.bp.blogspot.com/-x_QmEw6wQTw/UFIDJwMQjKI/AAAAAAAAAS0/LYSzR3sTGZU/s1600/Coral+tree+farms+(3)+dinner+party.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="http://4.bp.blogspot.com/-x_QmEw6wQTw/UFIDJwMQjKI/AAAAAAAAAS0/LYSzR3sTGZU/s320/Coral+tree+farms+(3)+dinner+party.jpg" width="320" /></a></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Seating is VERY limited. </div>
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</div>
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To secure your spot payments must be made in full no later than 3 days before the event. </div>
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Feel free to call or email with any questions.<br /><a href="http://www.facebook.com/events/444088235629646/#!/events/444088235629646/">http://www.facebook.com/events/444088235629646/#!/events/444088235629646/</a></div>
Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-26414882772426554772012-04-18T14:44:00.002-07:002012-04-18T14:56:51.275-07:00Day at The Docks 2012....Slinging Fish Tacos and Teaching Quick Baja Style Shrimp Ceviche<div class="separator" style="clear: both; text-align: center;">Every year my amazing friend Tommy Gomes </div><div class="separator" style="clear: both; text-align: center;">(the most amazing fishmonger at <a href="http://www.catalinaop.com/">Catalina Offshore Products</a>)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-V1RX0jT8C0c/T48zrM4WMPI/AAAAAAAAASE/yhFQuSHNsoE/s1600/Tommy+Hat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-V1RX0jT8C0c/T48zrM4WMPI/AAAAAAAAASE/yhFQuSHNsoE/s200/Tommy+Hat.jpg" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Sets up a booth at <a href="http://www.sportfishing.org/DAD00/dad2012.html">Day at The Docks</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9rle1YLahtc/T480_l59lNI/AAAAAAAAASU/ObyPayGjqsg/s1600/Day+at+the+Docks+kidsfishn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9rle1YLahtc/T480_l59lNI/AAAAAAAAASU/ObyPayGjqsg/s1600/Day+at+the+Docks+kidsfishn.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Selling fish tacos</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ryMMBXzOeuk/T480VuzH4XI/AAAAAAAAASM/rJ85gxra5rI/s1600/tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-ryMMBXzOeuk/T480VuzH4XI/AAAAAAAAASM/rJ85gxra5rI/s320/tacos.jpg" width="320" /></a></div><div style="text-align: center;">To raise money for the <a href="http://www.monarchschools.org/">Monarch School</a> (a school that educates childeren impacted by homelessness). This year we raised $5,000.00!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">When I am not slinging thousands of fish tacos, I teaching. This years cooking demonstration, on one of the many amazing sport fishing boat was Baja Style Quick Shrimp Cevice.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Here is the recipe I made this year.</div><div style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Quick Baja Style Shrimp Ceviche<o:p></o:p></span></div><div style="text-align: center;">S<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">erves 4 to 6<o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div>For Cooking Shrimp<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 ½ lb<span style="mso-tab-count: 2;"> </span>Shrimp, shell on<o:p></o:p></span></div><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">4<span style="mso-tab-count: 2;"> </span>Green Onions<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/4 cup<span style="mso-tab-count: 2;"> </span>Lime juice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 <span style="mso-tab-count: 2;"> </span>Jalapeno, cut in half<o:p></o:p></span><br />
<br />
For Ceviche<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1<span style="mso-tab-count: 2;"> </span>Jalapenos, seeded & diced<o:p></o:p></span></div><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 cup<span style="mso-tab-count: 2;"> </span>Green onion, sliced into thin slices<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/4 cup<span style="mso-tab-count: 1;"> </span>Cilantro leaves, chopped<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 tbsp<span style="mso-tab-count: 2;"> </span>Extra virgin olive oil<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/3 cup<span style="mso-tab-count: 1;"> </span>Tomato ketchup<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">¼ cup<span style="mso-tab-count: 2;"> </span>Tomato juice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">½ cup <span style="mso-tab-count: 1;"> </span>Lime juice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Salt & fresh ground black pepper<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 1/3 cup <span style="mso-tab-count: 1;"> </span>Cherry tomatoes (multi colored), halved or quartered<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2 cup<span style="mso-tab-count: 1;"> </span>English Cucumber, finely diced<o:p></o:p></span><br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 <span style="mso-tab-count: 2;"> </span>Avocado, seeded, peeled and diced<o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Tortilla chips<o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Combine green onions, lime juice, jalapeno, and 2 quarts water in a large stock pot; bring to a boil. <o:p></o:p></span></div><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Add shrimp, stir, cover, cook until half cooked, about 2 minutes (or until pink and firm on the outside and shiny on the inside).<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Drain in a colander.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Remove from colander and spread into a single layer onto a cookie sheet and refrigerate till cooled completely.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Peel and devein shrimp. Cut shrimp into bite sized pieces, small enough to fit onto a chip.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">In a large bowl, stir together jalapenos, green onions, olive oil, ketchup, tomato juice and lime juice. Add shrimp and season with salt and pepper.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Refrigerate for 30 minutes, or up till over night<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Before serving stir in cilantro, tomatoes and cucumbers. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Serve with a garnish of avocado and with good quality corn tortilla chips or tostadas.<o:p></o:p></span>Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-32110505031788185412012-04-06T05:31:00.001-07:002012-04-06T05:31:20.956-07:00Recipes Seen On San Diego LIving<div style="text-align: center;"><u><strong>My Easter Menu</strong></u></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Deviled Eggs</div><div style="text-align: center;">Crudite with Herb Dipping Sauce</div><div style="text-align: center;">Biscuits</div><div style="text-align: center;">Dijon Glazed Ham with Raw Sugar Crust</div><div style="text-align: center;">Green Bean Potato Salad with Dijion Dressing</div><div style="text-align: center;">"Ambrosia" Fruit Salad</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RMvYJkuwBl4/TbOyq-wGwVI/AAAAAAAAAMs/WffIg3aZ4PY/s1600/IMG_0418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" i8="true" src="http://4.bp.blogspot.com/-RMvYJkuwBl4/TbOyq-wGwVI/AAAAAAAAAMs/WffIg3aZ4PY/s320/IMG_0418.JPG" width="312" /></a></div>Glazed Ham<br />
<br />
With Maple Dijon Sauce<br />
Serves 6 to 8<br />
<br />
1 (5 to 6 lb) Smoked, spiral ham<br />
<br />
Glaze:<br />
½ cup Dijon mustard<br />
½ cup Brown Sugar<br />
¼ cup Honey<br />
1/8 tsp Fresh nutmeg<br />
¼ tsp Ground pepper<br />
<br />
Sugar Crust:<br />
1 cup Raw sugar<br />
<br />
Maple Dijon Sauce:<br />
1/3 cup Maple Syrup<br />
1/3 cup Dijon mustard<br />
<br />
Submerge ham in water and soak for at least 4 hours, or overnight.<br />
Preheat oven to 350°F.<br />
Line a roasting pan with foil.<br />
Place ham, flat side down, into roasting pan and cover the ham completely with foil.<br />
Place in oven and cook for 1 hour.<br />
Remove ham from oven and increase oven temperature to 400°F.<br />
In a bowl stir together glaze ingredients.<br />
Uncover the ham, trim excess fat, score ham in a diamond pattern and coat ham with the glaze mixture; making sure to get into the diamond scores.<br />
Cook for 15 to 20 minutes, basting half way through.<br />
Remove ham from the oven and press the 1 cup of sugar to the outside of the ham; add a thin layer of sugar and melt with a torch. Heat the sugar until a crust forms, and turns a dark caramel color and repeat (adding a thin layer of sugar and torching).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-d-68H8lpvFs/TbO0hQOtQKI/AAAAAAAAAMw/F4PllJwYveU/s1600/IMG_0419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i8="true" src="http://1.bp.blogspot.com/-d-68H8lpvFs/TbO0hQOtQKI/AAAAAAAAAMw/F4PllJwYveU/s320/IMG_0419.JPG" width="320" /></a></div>Rest the ham for 10 minutes, before carving*.<br />
In a bowl stir together maple syrup and mustard, till smooth.<br />
Slice ham and serve with sauce. <br />
<br />
* I prefer to serve my ham cold. If doing so torch the sugar crust just before serving to ensure a good crust.<br />
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<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt 1in; text-align: center; text-indent: -1in;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Green Bean and Potato Salad</span></div><div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt 1in; text-align: center; text-indent: -1in;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Serves 4<o:p></o:p></span></div><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"> </span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt 1in; text-indent: -1in;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 lb <span style="mso-tab-count: 1;"> Mixed f</span>ingerling potatoes or small potato, scrubbed and cut in halves or quarters<o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">½ lb <span style="mso-tab-count: 2;"> </span>Green beans, trimmed and blanched<o:p></o:p></span></div><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">3 tbsp<span style="mso-tab-count: 2;"> </span>Dijon mustard<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">¼ cup<span style="mso-tab-count: 2;"> </span>Olive oil <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2 tbsp<span style="mso-tab-count: 2;"> </span>Cider vinegar<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">½ tsp<span style="mso-tab-count: 2;"> </span>Lemon zest <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">3 tbsp<span style="mso-tab-count: 1;"> </span>Mixed fresh soft herbs (chives, thyme, parsley, tarragon, basil, etc.), chopped<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Place potatoes in a large pot of salted cold water and bring to a boil. Cook until tender when pierced with a fork, about 10 minutes, and drain. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">In a large bowl, whisk together Dijon mustard, oil, cider vinegar and zest; till smooth. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Add potatoes, beans, salt and pepper, toss to combine.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Salad may be made 1 day ahead and chilled, covered. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Add fresh herbs and serve salad warm or at room temperature*. <o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">*Note- is you prefer a creamier dressing you can replace some or all of the olive oil with mayonnaise, but you will not be able to serve the salad at room temperature.<o:p></o:p></span></div><br />
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</div>Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-53108448317264983762012-04-03T10:41:00.000-07:002012-04-03T10:41:11.443-07:00Chef Jenn is cooking up some amazing new classes<span style="font-family: Calibri; font-size: small;">We just finished our first <a href="http://chefjenncooks.com/?page_id=43">Urban Farm Cooking Class </a>of 2012 and it was amazing! If you are interested in attending one of these class we have scheduled our next class for Saturday May 12</span><span style="font-size: small;"><span style="font-family: Calibri;">. Please contact me if you are interested in RSVPing.<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"><span style="font-family: Calibri;">My amazing fish monger and I will be teaching a <a href="http://www.great-news.com/SEAFOOD-WITH-CATALINA-OFFSHORE.html">Seafood Cooking Class</a><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> on April 13 (yes that is Friday the 13, ha ha).</span>This menus will feature Roasted Shrimp Cocktail with Classic Red and White Cocktail Sauce; Baja Style Octopus Ceviche with Fresh Tortilla Chips; Salmon Burger with Wasabi Mayonnaise; Scallop and Crab Stuffed Halibut with Citrus Beurre Blanc.<o:p></o:p></span></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">For those of you in the North County I have a ton of great hands-on class coming up through <a href="http://www.sdadulted.com/index.cfm?method=ClassListing.ClassListingDisplay&">San Dieguito Adult Education</a> </span><span style="font-size: small;"><span style="font-family: Calibri;">like Spanish Tapas or French Cooking for Beginners and so much more.<o:p></o:p></span></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"><span style="font-family: Calibri;">I have had several students ask about volunteer opportunities. Please email me and let me know if you would like to be put on my new volunteer list. Student would help plate food, serve food and in some cases event cook the food for various classes and non-profit events.<o:p></o:p></span></span></div><br />
For a full list of upcoming classes, including Vegan and Urban Farm classes go to www.chefjenncooks.com<br />
Please contact Chef Jenn at (858) 212- 9054 <br />
www.chefjenncooks.blogspot.com or follow me on twitter Chef_JennChef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-16232579642031156292012-03-07T10:38:00.000-08:002012-03-07T10:38:39.629-08:00Tons of Upcoming Classes- for March and April<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">For more information about Chef Jenn; her recipes and her classes go to <a href="http://www.chefjenncooks.com/"><u><span style="color: blue;">www.chefjenncooks.com</span></u></a> For any other questions or to set up private classes; please contact Chef Jenn at (858) 212- 9054 or <a href="mailto:jlfelm@yahoo.com"><u><span style="color: blue;">jlfelm@yahoo.com</span></u></a><o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Vegan St. Patrick's Day</span></u></b><u><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">:</span></u><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"> <b style="mso-bidi-font-weight: normal;">hands-on pop-up cooking class at Sea Rocket Bistro-Wednesday March 14 from 6 to 9 pm $57</b> <o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Vegan 3-course meal using all of the great local ingredients Sea Rocket is known for, along with a local craft beer pairing.<span style="mso-spacerun: yes;"> </span>Menu: "Luck of The Irish" Green Pea Soup with Coconut Cream Drizzle, Vegan "Sheppard's Pie" with Tempe, seasonal vegetables and mashed potato crust, <span style="mso-spacerun: yes;"> </span>Whiskey Glazed Carrots, and Chocolate Pudding. Served with a local Stout Beer<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Vegan or not, this class will teach you how to make some amazing dishes! <o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Students will prepare the meal entirely themselves under the expert direction of Chef Jenn, as well as enjoying the meal! Come eat, drink and learn with Chef Jenn! To reserve your seat today call Chef Jenn at (858) 212 9054 or email at <a href="mailto:jlfelm@yahoo.com"><u><span style="color: blue;">jlfelm@yahoo.com</span></u></a> <o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><em><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">I</span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">n the North County<o:p></o:p></span></em></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Spanish Tapas- Wednesdays March 28 to April 4 from 6 to 9 pm at Torrey Pines High School $89<o:p></o:p></span></b></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">This 2 week class will present you with amazing recipes, all the tips and tricks you will need to cook (as well as eat) these astonishing Spanish Tapas. This class will showcase tapas, Spanish Custards and so much more. Join Chef Jenn for these bold flavored, rich and exciting recipes like Ham, Cheese and Potato Croquettes, Garlic Clams, Citrus Marinated Olives, Natilla, Gazpacho, and much more!<span style="mso-spacerun: yes;"> </span>All classes are hands on and will give you everything you need to create (and eat) wonderful meals.<o:p></o:p></span></div><br />
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</div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Spanish Tapas Part 2-April 18 to 25 from 6 to 9 pm at Torrey Pines High School, $89<o:p></o:p></span></b></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">This 2 week class is a continuation of Spanish Tapas Part 1 (these classes can be taken independently); and it will present you with amazing recipes, all the tips and tricks you will need to cook (as well as eat) these astonishing Spanish Tapas. Join Chef Jenn for these bold flavored, rich and exciting recipes like Meat Balls with Spicy Tomato Sauce, Spanish Rice Pudding, Sauted Mushrooms with Garlic Olive Oil, and much more!<span style="mso-spacerun: yes;"> </span>All classes are hands on and will give you everything you need to create (and eat) wonderful meals.<o:p></o:p></span></div><br />
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</div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Italian Cooking For Beginners- Thursday April 19 to 26 from 6 to 9 pm at La Costa Canyon High School, $89<o:p></o:p></span></b></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><span style="mso-spacerun: yes;"> </span>Looking for inspiration in the kitchen? Do you wish you could make delicious Italian dishes at home? Then this 2 week course will give you what it takes to prepare simple, impressive, and tasty dishes. Come join Chef Jenn, Certified Culinary Nutritionist and Caterer, as she teaches you all the tips and tricks to make cooking fun and delicious. This class offers a hands on experience with a professional chef, to guide you through culinary basic, and wonderful recipes. Creamy Polenta, Sauteed Spinach and Swiss Chard with Golden Raisins and Pine Nuts, Sicilian Roasted Chicken, Ricotta Cheese Fritters with Blueberry Sauce (we will make the Ricotta Cheese in class). Week 2 - "Antipasti" with Red Wine Vinaigrette, Tuscan Bean Soup, Lasagna "Rolls" with Bolognese Sauce, Tiramisu. See you there!<o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Please go to www.sdadulted.com to sign up for these classes today.<o:p></o:p></span></div><br />
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</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Urban Farm Cooking Class</span></u></b><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">-<b style="mso-bidi-font-weight: normal;">Sunday April 29 from 1 to 3pm in Encinitas $33</b><o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Coral Tree Farms, in the heart of Encinitas, and Chef Jenn Felmley are combining to bring you vegetarian cooking classes. This wonderful day on the farm will start with a tour of Coral Tree Farm (including the cute and cuddly animal and maybe a few baby animals). Followed by a cooking demonstration and tasting by Chef Jenn Felmley Come learn, eat and support your local farmer. Classes are limited to 20 people, please contact me to RSVP in advance, with Chef Jenn <a href="mailto:jlfelm@yahoo.com"><u><span style="color: blue;">jlfelm@yahoo.com</span></u></a> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p><span style="font-size: small;"> </span></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Cooking Seafood with Catalina Offshore</span></u></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">- Friday April 13, 2012 from 6 to 9 pm at Great News in Pacific Beach $59 <o:p></o:p></span></b></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Join Tommy Gomes, Catalina Offshore Products fishmonger and Chef Jenn, Culinary Instructor and Certified Culinary Nutritionist at Great News In Pacific Beach; to<span style="mso-spacerun: yes;"> </span>learn how to make wonderful fresh fish dishes. Tommy and Jenn will show<span style="mso-spacerun: yes;"> </span>how to filet and portion fish as well.<span style="mso-spacerun: yes;"> </span>San Diego Magazine has nominated Tommy <span style="mso-spacerun: yes;"> </span>as one of the top 50 people to watch in 2011, so don’t miss out.<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Tommy will be donating his teaching fee to Urban Slow-Foods San Diego. Tommy and Jenn will discuss how to buy fresh seafood and what to look for in freshness and how to trust a true fishmonger. They will also instruct students on how to use the entire fish. Recipes: Roasted Shrimp Cocktail with Classic Red and White Cocktail Sauce; Baja Style Octopus Ceviche with Fresh Tortilla Chips; Salmon Burger with Wasabi Mayonnaise; Scallop and Crab Stuffed Halibut with Citrus Beurre Blanc.<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"><a href="http://www.great-news.com/SEAFOOD-WITH-CATALINA-OFFSHORE.html">Click here to sign up</a></span></div>Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-73350595820969296172012-02-25T13:44:00.001-08:002012-02-25T13:46:35.748-08:00Vegan Chocolate Pudding with Coconut Whipped Cream<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZgDrQLBtFI4/T0lPEPLM3YI/AAAAAAAAARo/4NYRgzw_aXc/s1600/Vegan+Chocolate+Pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ZgDrQLBtFI4/T0lPEPLM3YI/AAAAAAAAARo/4NYRgzw_aXc/s1600/Vegan+Chocolate+Pudding.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">I have a funny thing I like to do. When I am planning vegan cooking classes I like to give them a theme (Vegan Valentines,<span style="mso-spacerun: yes;"> </span>Thai Vegan, Summer Vegan, etc) and next month’s class is a <a href="http://www.facebook.com/?ref=tn_tnmn#!/events/321365544573211/">St. Patrick’s Day themed vegan cooking class</a>. <o:p></o:p></span></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">My go to dessert for St. Patrick’s day is this super rich chocolate pudding. Normally I would make it with Bailey’s Irish Cream to up the Irish factor, but it’s not vegan (although there are a few <a href="http://epicuriousvegan.com/vegan-baileys-irish-cream-recipe/">online recipes to make a vegan Bailey’s Irish Cream</a>). <o:p></o:p></span></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Yesterday spent the day toying with recipes, to convert my chocolate pudding into a vegan recipe. Here is what I found<o:p></o:p></span></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1)<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Please don’t use the <a href="http://vegetarian.about.com/od/desertrecipes/r/veganpudding.htm">recipes on the internet</a> that call for “egg replacer” and “cocoa powder” – they are awful!<o:p></o:p></span></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2)<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Semi-sweet baking chocolate has no dairy and makes a super-rich pudding</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-M4AG6QW1uPY/T0lVceCBKcI/AAAAAAAAARw/FOAh28f4saI/s1600/Vegan+Chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-M4AG6QW1uPY/T0lVceCBKcI/AAAAAAAAARw/FOAh28f4saI/s1600/Vegan+Chocolate.jpg" /></a></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3)<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Adding egg replacer to my recipe (1 tbsp) makes the pudding super thick (like Jello instant pudding thick), not my favorite to sit down to a bowl of in front of the TV...but would be amazing in a “pudding pie” recipe. <o:p></o:p></span></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Here is the recipe that I liked best, it taste like thick rich chocolate. You will love it And I topped it with a little Coconut Whipped Cream.<o:p></o:p></span></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Vegan Chocolate Pudding<o:p></o:p></span></div><div align="left" class="separator" style="clear: both; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Serves 4 to 6<o:p></o:p></span></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p>4</o:p></span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"> oz <span style="mso-tab-count: 2;"> </span>Semi-sweet baking chocolate, broken into small pieces</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">¼ cup<span style="mso-tab-count: 2;"> </span>Coconut cream</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">¼ cup<span style="mso-tab-count: 2;"> </span>Agave nectar</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2 tbsp<span style="mso-tab-count: 2;"> </span>Corn starch</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 cup<span style="mso-tab-count: 2;"> </span>Almond milk</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2 cups<span style="mso-tab-count: 1;"> </span>Coconut milk*</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2 tsp <span style="mso-tab-count: 2;"> </span>Vanilla</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">¼ tsp<span style="mso-tab-count: 2;"> </span>Instant espresso powder<o:p></o:p></span></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Coconut whipped cream for garnish (optional)</span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">In a double boiler**, over medium low heat, combine semi-sweet chocolate, coconut cream and agave nectar.</span><span style="font-family: Calibri;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Melt over barely simmering water, stirring constantly.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CzbGCfgCgsw/T0lV3W7X6SI/AAAAAAAAAR4/tEs3ECXtBds/s1600/melted+vegan+chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-CzbGCfgCgsw/T0lV3W7X6SI/AAAAAAAAAR4/tEs3ECXtBds/s1600/melted+vegan+chocolate.jpg" /></a></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Remove from heat while a couple of pieces are still visible.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Whisk together corn starch, almond milk, coconut milk, vanilla and espresso; dissolve cornstarch completely.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Pour almond milk mixture into a sauce pot and heat over medium low heat. Whisk and scrape with a rubber spatula, constantly. If you don't keep on stirring, the mixture will turn clumpy, but you want it to be smooth and creamy.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Once it is thick, turn off heat and add melted chocolate. Pour into serving bowls or cups and chill in the refrigerator for at least one hour, but best if done a day ahead. </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Garnish with coconut whipped cream, and enjoy!</span></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">*I recommend Golden Star Coconut Milk<o:p></o:p></span></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">**</span><span style="font-family: Calibri;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">To heat the liquid for your double boiler- start by placing a small amount of water (making sure that the water does not touch the bowl that will be inserted later) into a sauce pan.</span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Bring water to a boil over high heat.</span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Turn off heat and insert a bowl just small enough to rest inside of the pot.</span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Vanilla Coconut “Whipped Cream”</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Makes1 ½ cups</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 cup <span style="mso-tab-count: 3;"> C</span>oconut milk, COLD (golden star)</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">½<span style="mso-spacerun: yes;"> </span>tsp <span style="mso-tab-count: 2;"> </span>Vanilla extract</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">½ <span style="mso-tab-count: 3;"> </span>Vanilla Bean seeds, split down the length and seeds removed</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2 tsp <span style="mso-tab-count: 3;"> </span>Agave nectar or sugar (optional)</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">½<span style="mso-spacerun: yes;"> </span>tsp<span style="mso-tab-count: 3;"> </span>Agar agar</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">½ cup <span style="mso-tab-count: 2;"> C</span>oconut milk</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2 </span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">tbsp<span style="mso-tab-count: 3;"> C</span>oconut milk<o:p></o:p></span></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Using a hand mixer, whip 1 cup coconut milk, vanilla extract, vanilla seeds and agave nectar; whip at high speed for a minute or two until it becomes fluffy and whipped cream-like.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Cover and refrigerate.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">In a sauce pot combine agar agar and ¼ cup coconut milk. Cook over medium heat to dissolve agar agar (or until the majority of flakes dissolve), about 7 minutes .</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Remove from heat and stir in 2 tablespoons coconut milk.<o:p></o:p></span></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Strain coconut milk with agar agar into whipped coconut milk. With a hand mixer, whip together agar agar and coconut milk with the already whipped coconut milk; till light and fluffy. </span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Refrigerate for at least 30 minutes (best if done the day before).<o:p></o:p></span></div><div align="left" class="separator" style="clear: both; text-align: center;"></div>Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-5756868361481692332012-02-23T13:44:00.000-08:002012-02-23T13:44:48.005-08:00Plum Cobbler and Pinot Noir...a match made in heavenIn last nights <a href="http://www.sdadulted.com/index.cfm?method=ClassInfo.ClassInformation&int_class_id=11728&int_category_id=4&int_sub_category_id=15&int_catalog_id=0">Wine Country Cooking Class,</a> it was Pinot Noir night. The menu for the evening was <br />
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</div><div style="text-align: center;"> </div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span>French Country Vegetable Soup</span></div><div style="text-align: center;"> </div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span>Citrus Cedar Plank Salmon<o:p></o:p></span></div><div style="text-align: center;"> </div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span>Cauliflower Puree<o:p></o:p></span></div><div style="text-align: center;"> </div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span>Plum Cobbler</span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><br />
</div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span>The smell where intoxicating. You felt as if you where in a bottle of Pinot. The first thing to hit your nose was the cedar (from the cedar plank salmon), the the light vegetal aromas of ripe tomatoes from the soup and lastly the velvety aromas of vanilla and plum from the cobbler. It was a night to remember.</span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><br />
</div><div align="left" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span>I loved the pairing of Chalon Vinyard Pinot Noir, with it lightly oaked flavor and strong jammy fruit notes. I had to share it.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><br />
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</div><div align="center"></div><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-size: 14pt;">Plum Fruit Cobbler<o:p></o:p></span></div><br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-size: 14pt;">Serves 4<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 14pt;">Filling-<br />
1/3 cup <span style="mso-tab-count: 1;"> </span>Sugar <br />
2 tbsp<span style="mso-tab-count: 2;"> </span>All-purpose flour<br />
2 lb <span style="mso-tab-count: 2;"> </span>Plums, pitted, peeled (optional) and cut to chunks<span style="mso-spacerun: yes;"> </span><br />
1<span style="mso-spacerun: yes;"> </span>tbsp <span style="mso-tab-count: 1;"> </span>Unsalted butter, melted<br />
½ <span style="mso-spacerun: yes;"> </span>tsp <span style="mso-tab-count: 1;"> </span>Vanilla extract<br />
1/8 tsp <span style="mso-tab-count: 1;"> </span>Almond extract<o:p></o:p></span></div><br />
<strong><span style="font-size: 14pt; font-weight: normal; mso-bidi-font-weight: bold;">Topping-</span></strong><span style="font-size: 14pt;"><br />
3/4 cup<span style="mso-tab-count: 1;"> </span> <span style="mso-tab-count: 1;"> </span>All-purpose flour<br />
¼ <span style="mso-spacerun: yes;"> </span>cup <span style="mso-tab-count: 2;"> </span>Cornmeal <br />
1 tsp <span style="mso-tab-count: 3;"> </span>Baking powder<br />
¼ tsp<span style="mso-tab-count: 3;"> </span>Salt<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-size: 14pt;"><span style="mso-spacerun: yes;"></span>1 tbsp <span style="mso-tab-count: 2;"> </span>Unsalted butter, cold and cut into small cubes<br />
½<span style="mso-spacerun: yes;"> </span>cup + 1 tsp <span style="mso-tab-count: 1;"> </span>Heavy cream, divided<br />
2 tsp <span style="mso-tab-count: 3;"> </span>Raw sugar<o:p></o:p></span><br />
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<strong><span style="mso-spacerun: yes;"> </span></strong><br />
Preheat oven to 400°F. Butter a baking dish.<span style="font-size: 14pt;"><o:p></o:p></span><br />
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Toss together filling ingredients in a large bowl. Spread out in baking dish and bake until just bubbling, 10 to 20 minutes. <o:p></o:p><br />
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Make topping while filling bakes: Whisk together flour, cornmeal, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add ½ cup cream and stir just until a dough forms. <o:p></o:p><br />
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Turn out dough onto a lightly floured surface and lightly dust with flour, then roll out with a floured rolling pin into a 1/2-inch-thick round. Cut out biscuits with lightly floured cutter. If necessary, gather scraps and reroll once, then cut out more biscuits. <o:p></o:p><br />
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Arrange biscuits 1/2 inch apart over hot filling. Brush tops with remaining tablespoon cream, then sprinkle with sugar. Bake until topping is golden and fruit is bubbling in center, 25 to 30 minutes. Cool to warm, 30 minutes.<o:p></o:p><br />
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Best if served with whipped cream!!<o:p></o:p>Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-81174781299864083272012-02-22T14:31:00.000-08:002012-02-22T14:34:47.370-08:00My Favorite Wine Books<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">A few good books to help you expand your wine knowledge and wine pairing skills<i style="mso-bidi-font-style: normal;">!<o:p></o:p></i></span></div><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><em><a href="http://www.bing.com/shopping/larousse-wine-the-worlds-greatest-vines-estates-and-regions/p/BE380B8C5E8143D30002?q=larousse+wine&lpf=0&lpq=larousse%2bwine&FORM=CMSMEE">Larousse Wine</a> ; The World’s Greatest Wines, Estates and Regions </em></span><span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">; published in 2011 by Clarkson Potter/Publishers New York</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CxpC0RyIg24/T0VqVDNhIdI/AAAAAAAAARQ/KMzy3moXXnE/s1600/Wine+book.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-CxpC0RyIg24/T0VqVDNhIdI/AAAAAAAAARQ/KMzy3moXXnE/s320/Wine+book.jpg" width="241" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Wonderfully illustrated, with beautiful pictures and remarkable representation of wealth of information. This book is not just good looks; it has substance too. An amazingly good read with a vast amount of knowledge about wines, pairings, storing, tasting, history and so much more. If there is anything you ever wanted to know about wine; it is in this book and presented in a beautiful and interesting way. Hands down my favorite book! </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><a href="http://www.bing.com/shopping/wines-of-the-world/p/11EAE71AAF5CDBA70002?q=wines+of+the+world&lpf=0&lpq=wines%2bof%2bthe%2bworld&FORM=EGCA&lppc=undefined">Winesof the World</a>; Published by DK Publishing, Inc—</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1H5qTjf4Emc/T0Vrz5K-E_I/AAAAAAAAARY/jpWaqqvbmyo/s1600/DK+Wines+of+the+World.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-1H5qTjf4Emc/T0Vrz5K-E_I/AAAAAAAAARY/jpWaqqvbmyo/s320/DK+Wines+of+the+World.jpg" width="186" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span style="font-size: small;"> </span></span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">This book is broken into regions of the world, just like your local wine store! I find that this makes purchasing wines very simple. <o:p></o:p></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Step 1: Look up Country…<em>France<o:p></o:p></em></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Step 2: Region…<em>Loire Valley</em> (The book will tell you the history of the region and what they are known for -Sancerre and Pouilly Fume. If you need more information you can always look up those specific wines/grapes and find any information you need. )<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Step 3:<span style="mso-spacerun: yes;"> </span>Turn to the “Top Wine Producers” of that region….it will give you the name of the producer, styles of wine that are best, even the years that they produced the best wines.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Step 4: Buy a good wine and enjoy<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">This book is also great for traveling and exploring local wine regions, with detailed maps and lists of local wine producers. </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p><span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><em><a href="http://www.bing.com/shopping/wine-for-dummiespaperback/p/261EFDE8E8C52EB53E6F?q=wine+for+dummie&lpf=0&lpq=wine%2bfor%2bdummie&FORM=EGCA&lppc=16">Wine for Dummies</a>- </em></span><span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">by Ed McCarthy and Mary Ewing-Mulligan; published by Wiley Publishing</span></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-s8g-CyWhjIA/T0Vsf-q2yWI/AAAAAAAAARg/nEiBN1881fA/s1600/wines+for+dummies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-s8g-CyWhjIA/T0Vsf-q2yWI/AAAAAAAAARg/nEiBN1881fA/s320/wines+for+dummies.jpg" width="255" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%;">This book has none of the pretty pictures but is packed full of information. And it will answer any question about wine that you have, simply and straight forward. My I recomend a chapter titled “Confronting a Restaurant Wine List”. It is designed to help with the “emotional-vulnerability” that can come with trying to buy wine. With a little knowledge you will have all the confidence in the world to grab the wine list and order for the table.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%;">Please let me know if you have a book you think I should add to this list. I always love an excuse to go shopping.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><v:shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"> <v:stroke joinstyle="miter"> <v:formulas> <v:f eqn="if lineDrawn pixelLineWidth 0"> <v:f eqn="sum @0 1 0"> <v:f eqn="sum 0 0 @1"> <v:f eqn="prod @2 1 2"> <v:f eqn="prod @3 21600 pixelWidth"> <v:f eqn="prod @3 21600 pixelHeight"> <v:f eqn="sum @0 0 1"> <v:f eqn="prod @6 1 2"> <v:f eqn="prod @7 21600 pixelWidth"> <v:f eqn="sum @8 21600 0"> <v:f eqn="prod @7 21600 pixelHeight"> <v:f eqn="sum @10 21600 0"> </v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:formulas> <v:path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"> <o:lock aspectratio="t" v:ext="edit"> </o:lock></v:path></v:stroke></v:shapetype><v:shape id="_x0000_i1025" style="height: 223.5pt; width: 131.25pt;" type="#_x0000_t75"> <v:imagedata o:title="DK Wines of the World" src="file:///C:\Users\Jennifer\AppData\Local\Temp\msohtmlclip1\01\clip_image001.jpg"> </v:imagedata></v:shape></span></div>Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com2tag:blogger.com,1999:blog-7105528513222760330.post-81487600014640322202012-02-20T22:15:00.000-08:002012-02-21T12:46:45.424-08:00Health Starts Here 28 Day Challenge...Coconut Covered Brownie Bite<span style="font-family: Calibri;">Have you heard of the “Health Starts Here 28 Day Challenge”?<o:p></o:p></span><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Well to be honest neither had I, until a friend at Whole Foods asked if I would do a cooking class for them. <o:p></o:p></span></div><span style="font-family: Calibri;">It is a combination of<span style="mso-spacerun: yes;"> </span>Whole Foods <a href="http://www.wholefoodsmarket.com/healthstartshere/">Health Starts Here Program</a></span><span style="font-family: Calibri;"> and <a href="http://www.eatrightamerica.com/home">Eat Right America’s</a></span><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>28 Day Challenge. In the simplest terms they are encouraging people to start the New Year off right with healthy food choices and teaching you to eat healthier.</span><br />
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<span style="font-family: Calibri;">In not so simple terms they would love it if you got your fats from plant bases foods (you have to eat the plant, olive oil does not count). Same with your sugar, only recomended sugars are the ones that come in the form of berries and other fruits. You are encouraged to go wild with your vegetables, whole grains and water. Take a look at the picture bellow to get a better idea.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TWpnMaAzhe0/T0Mu-6w2MUI/AAAAAAAAARA/r3wFOlsc2fA/s1600/28+day+challenge+plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-TWpnMaAzhe0/T0Mu-6w2MUI/AAAAAAAAARA/r3wFOlsc2fA/s320/28+day+challenge+plate.jpg" width="320" /></a></div><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Whole Food is offering special on “Heath Starts Here” prepared foods and showcasing foods in the store that have no added fats, sugars, are nutrient dense and contain no processed foods. Don’t let the scary words fool you, I tried some of the products and they are very good!<o:p></o:p></span></div><span style="font-family: Calibri;">I have to admit it was a challenge even for me.<span style="mso-spacerun: yes;"> </span>As someone who is a very well versed in special dietary concerns, I still struggled with wrapping my head around making a dressing without oil. Or not being able to sautéed my vegetables in oil.</span><br />
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<span style="font-family: Calibri;">But once I got over the initial shock it was really quite simple.<span style="mso-spacerun: yes;"> </span>Using purees or reductions as thickeners for salad dressings.<span style="mso-spacerun: yes;"> </span>Or tossing my vegetables in a bit of Tamari before roasting, to get rich color and flavor.<o:p></o:p></span><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">What I am most proud of is the dessert. I had heard forever about this “Raw” “Vegan” dessert that was supposed to be just like brownies. I thought what a crock! But I played with a couple of recipes and shockingly this one tasted like a brownie. And when you eat it right out to the food processor, while it is still warm, it is just like a gooey warm brownie. Even makes the house smell like brownies.<o:p></o:p></span></div><br />
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">No-Bake "Brownies" rolled in Cocoa and Coconut<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-fgqDTNoo13I/T0M3Gty5uUI/AAAAAAAAARI/s4ZthQ0Y5Cc/s1600/Brownie+Balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-fgqDTNoo13I/T0M3Gty5uUI/AAAAAAAAARI/s4ZthQ0Y5Cc/s320/Brownie+Balls.jpg" width="240" /></a></div><br />
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Serves 20 (bite sized pieces)<o:p></o:p></span></div><br />
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">5 <span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Dates, pitted<o:p></o:p></span></div><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">5<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Dried apricots, sliced<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/3 cup <span style="mso-tab-count: 1;"> </span>Unsweetened cocoa powder <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2 cup <span style="mso-tab-count: 1;"> </span>Raw almonds <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 tbsp<span style="mso-tab-count: 2;"> </span>Vanilla Whey Protein<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 tbsp<span style="mso-tab-count: 2;"> </span>Vanilla Almond milk<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2 tbsp<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Unsweetened shredded coconut<o:p></o:p></span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Add dates, apricots, cocoa powder,</span><span style="font-family: Calibri;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">almonds, vanilla whey protein, and vanilla almond milk to food processor and pulse until nuts are ground and the mixture starts to come together.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Run mixer until mixture forms a sticky mass. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Roll dough into small balls with your hands. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Put a tablespoon of shredded coconut into a shallow dish, add brownie balls and shake till coated in coconut.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">These can be stored overnight on the counter or in the fridge for a week.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Nutrition Facts<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Amount Per Serving 5 balls</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Calories 45.1, Total Fat 2.7 g, Saturated Fat 0.8 g, Polyunsaturated Fat 0.4 g, Monounsaturated Fat 1.2 g, Cholesterol 0.0 mg, Sodium 3.9 mg, <o:p></o:p></span><br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Potassium 99.7 mg, Total Carbohydrate 5.2 g, Dietary Fiber 1.2 g , Sugars 2.9 g, <o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Protein 1.5 g , Vitamin A 1.9 %,Vitamin E 5.0 %, Calcium 1.4 %, Iron 2.6 % <o:p></o:p></span></div>Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-52869980209964681512012-01-13T14:23:00.000-08:002012-01-13T14:23:33.037-08:00Local Guava and Cream Cheese Tart2012 started with a bang for me. My first private party of the year was a local, organic, and sustainable dinner. Shopping for this dinner party was a great chance for me to wish "Happy New Year" to all my farmers market friends, farmers, fishmongers, and more. <br />
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This dessert was created when Laurel from Coral Tree Farm, suggested I use some of her guava puree. The farm had such a great guava harvest that they processed the guava into mason jars full of yummy pink puree (thankfully removing all the seeds and doing all the hard work for me).<br />
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The dessert has several steps, but if you have made cookies, cheesecake or home-made Jello you will be just fine. Don't let the length of the recipe scare you off.<br />
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May I suggest you serve this dessert with a nice cold glass of your favorite Riesling. The flavors of this dessert pair beautifully with it.<br />
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<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-size: 14pt;">Guava and Cream Cheese Tart <o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--Bx_DiL19_s/TxCto0ZJMAI/AAAAAAAAAQ4/ZE2wiH0tQDI/s1600/Gauva+Tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="http://4.bp.blogspot.com/--Bx_DiL19_s/TxCto0ZJMAI/AAAAAAAAAQ4/ZE2wiH0tQDI/s320/Gauva+Tart.jpg" width="320" /></a></div><br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-size: 14pt;">Makes 1 (10 inch) Tart<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 14pt;">½ lb<span style="mso-tab-count: 2;"> </span><span style="mso-tab-count: 1;"> </span>Unsalted butter, room temperature<o:p></o:p></span></div><span style="font-size: 14pt;">½ cup<span style="mso-tab-count: 3;"> </span>Sugar<o:p></o:p></span><br />
<span style="font-size: 14pt;">1/8 tsp<span style="mso-tab-count: 2;"> </span>Salt<o:p></o:p></span><br />
<span style="font-size: 14pt;">1<span style="mso-tab-count: 3;"> </span>Egg<o:p></o:p></span><br />
<span style="font-size: 14pt;">1<span style="mso-tab-count: 3;"> </span>Egg yolk<o:p></o:p></span><br />
<span style="font-size: 14pt;">1 tbsp<span style="mso-tab-count: 3;"> </span>Vanilla<o:p></o:p></span><br />
<span style="font-size: 14pt;">2 cups<span style="mso-tab-count: 2;"> </span>All-purpose Flour<o:p></o:p></span><br />
<span style="font-size: 14pt;">1 tbsp<span style="mso-tab-count: 3;"> </span>Lemon zest<o:p></o:p></span><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 14pt;">8 oz<span style="mso-tab-count: 2;"> </span>Cream cheese, cubed and room temp.<o:p></o:p></span></div><span style="font-size: 14pt;">1/3 cup<span style="mso-tab-count: 1;"> </span>Sugar<o:p></o:p></span><br />
<span style="font-size: 14pt;">1 large<span style="mso-tab-count: 1;"> </span>Egg <o:p></o:p></span><br />
<span style="font-size: 14pt;">1 <span style="mso-tab-count: 2;"> </span>Egg yolk<o:p></o:p></span><br />
<span style="font-size: 14pt;">¼ tsp<span style="mso-tab-count: 2;"> </span>Vanilla<o:p></o:p></span><br />
<span style="font-size: 14pt;">1 tbsp<span style="mso-tab-count: 2;"> </span>Lemon juice<o:p></o:p></span><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 14pt;">1<span style="mso-spacerun: yes;"> </span>tsp <span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> <a href="http://www.blogger.com/goog_549564625"> </a></span><a href="http://dairyfreecooking.about.com/od/dairyfreeglossary/g/AgarAgar.htm"> Agar agar flakes</a> <o:p></o:p></span></div><span style="font-size: 14pt;">¼<span style="mso-spacerun: yes;"> </span>cup <span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Water<o:p></o:p></span><br />
<span style="font-size: 14pt;">2 cups<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Guava Puree<o:p></o:p></span><br />
<span style="font-size: 14pt;">1 <span style="mso-tab-count: 2;"> </span><span style="mso-tab-count: 1;"> </span>Vanilla Bean, cut in half a seeds scraped<o:p></o:p></span><br />
<span style="font-size: 14pt;">1/3 to ½ cup <span style="mso-tab-count: 1;"> </span>Sugar<o:p></o:p></span><br />
<span style="font-size: 14pt;">¼ cup<span style="mso-tab-count: 2;"> </span>Myer lemon juice<o:p></o:p></span><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 14pt;">In an electric mixer, fitted with a paddle attachment, combine butter sugar and salt.<o:p></o:p></span></div><span style="font-size: 14pt;">On medium speed, mix until smooth.<o:p></o:p></span><br />
<span style="font-size: 14pt;">With the machine running add egg yolk and vanilla; <span style="mso-spacerun: yes;"> </span>mix until smooth; making sure to scrape down the bowl.<o:p></o:p></span><br />
<span style="font-size: 14pt;">Repeat with whole egg.<o:p></o:p></span><br />
<span style="font-size: 14pt;">Add flour and lemon zest, all at once, and mix on low speed until just incorporated.<o:p></o:p></span><br />
<span style="font-size: 14pt;">Place dough into a 10 inch removable bottom tart pan, cover dough with parchment paper. With the heal of your hand flatten dough and press into the bottom of the pan and refrigerate for at least 10 minutes.<o:p></o:p></span><br />
<span style="font-size: 14pt;">Press dough into a thin layer and into the fluted edges on the tart pan. Trim excess dough. <o:p></o:p></span><br />
<span style="font-size: 14pt;">Freeze shell until firm, about 10 minutes. <o:p></o:p></span><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 14pt;">Preheat oven to 350° F.<o:p></o:p></span></div><span style="font-size: 14pt;">Dock tart dough piece the flat bottom of the tart with a fork (all over).<o:p></o:p></span><br />
<span style="font-size: 14pt;">Line shell with parchment paper and fill with pie weights. <o:p></o:p></span><br />
<span style="font-size: 14pt;">Place tart pan onto a baking sheet; bake until edge is golden and bottom is set, about 15 minutes, then carefully remove pie weights and parchment (gently prick any bubbles with a fork to release air).<o:p></o:p></span><br />
<span style="font-size: 14pt;">Increase oven temperature to 400°F and bake until bottom is pale golden (and does not have and melted butter liquid), 10 to 15 minutes more. <o:p></o:p></span><br />
<span style="font-size: 14pt;">Let tart shell cool to room temperature.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 14pt;">Place cream cheese, sugar, whole egg, egg yolk, vanilla and lemon juice into an electric mixer and beat with paddle attachment until smooth.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 14pt;">Preheat oven to 350° F.<o:p></o:p></span></div><span style="font-size: 14pt;">Pour filling into tart shell and smooth with rubber spatula. Cover tart shell edges with foil, to keep from burning.<o:p></o:p></span><br />
<span style="font-size: 14pt;">Bake tart for 10 to 15 minutes, or until cream cheese has puffed lightly and looks dull.<o:p></o:p></span><br />
<span style="font-size: 14pt;">Cool tart and filling to room temperature.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 14pt;">Combine water and agar agar flakes in a medium sauce pan; stir let rest for 15 minutes to rehydrate.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 14pt;">Place guava puree, vanilla bean (and scraped seeds), sugar and Myer lemon juice in a double boiler. Cook over medium heat till guava puree is heated through and sugar is completely dissolved.<o:p></o:p></span></div><span style="font-size: 14pt;">Cook agar agar and water over medium heat, bring to a boil and reduce heat to low.<o:p></o:p></span><br />
<span style="font-size: 14pt;">Cook till agar agar flakes are dissolved and remove from heat.<o:p></o:p></span><br />
<span style="font-size: 14pt;">Strain agar agar into cooked guave. Whisk to combine.<o:p></o:p></span><br />
<span style="font-size: 14pt;">Remove vanilla bean from guava and pour into tart shell.<o:p></o:p></span><br />
<span style="font-size: 14pt;">Refrigerate overnight to set.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div>Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-37630186886680275122011-10-03T11:52:00.000-07:002011-10-03T11:52:09.752-07:00Amazing October Cooking Classes and a sneak peak of December Classes<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Chef Jenn's Upcoming Cooking Classes<o:p></o:p></span></b></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><i style="mso-bidi-font-style: normal;"><u><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Sea Rocket Bistro Pop-up Cooking Class<o:p></o:p></span></u></i></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">We have scheduled our next pop-up cooking class at Sea Rocket Bistro…this time it’s all about awesome Vegetarian cooking!!<o:p></o:p></span></div><br />
<div align="center">Menu~ subject to minor<br />
changes</div><div align="center">“Farmers Market” Panzanella<br />
Salad (a toasted bread salad with local seasonal vegetables) and a Sherry<br />
Vinaigrette</div><div align="center"><br />
</div><div align="center">Roasted Winter Squash and<br />
Carrot Soup Topped with Creamy Goat Cheese and Shaved Carrots</div><div align="center"><br />
</div><div align="center">Whole Wheat Lasagna Rolls<br />
with Vegetable Bolognese and Sautéed Mushrooms</div><div align="center">“</div><div align="center">Natilla” a Spanish Custard<br />
Pudding Flavored with Cinnamon, Vanilla and Citrus</div><div align="center"><br />
</div><div align="center">Menu includes a local Pacific<br />
Redwood Organic Pinot Noir pairing with the entree.</div><div align="center"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Classes are a blast and sell out super quick!<o:p></o:p></span></div><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Cost for the class is $65 per person and seats can be reserved by calling Chef Jenn Felmley at 858 212 9054 or e-mailing </span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><a href="mailto:jlfelm@yahoo.com">jlfelm@yahoo.com</a>. The cost is all-inclusive for food, pairing, tax, and culinary instruction. Classes from 3 to 6 pm on Sunday October 16.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">And<o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><i style="mso-bidi-font-style: normal;"><u><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Urban Farm Cooking Class<o:p></o:p></span></u></i></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Coral Tree Farms, just off of Requeza Ave in the heart of Encinitas, and Chef Jenn Felmley are combining to bring you cooking classes.<o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">This wonderful day on the farm will start with a tour of Coral Tree Farm (including the cute and cuddly animals). Followed by a cooking demonstration and tasting by Chef Jenn Felmley.<o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Classes will be held SUNDAY October 23 from 1 to 3 pm , $30 Per person, part of the proceeds will go towards Laurels future desires for the farm! <o:p></o:p></span></div><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">RSVP with Chef Jenn, classes are limited to 20 people and sell out quick!!!!<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">For more information got to http://chefjenncooks.com/?page_id=43<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">And<o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">As always my classes through San Dieguito Adult Education in La Costa and Del Mar<o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">10/10~ Farm Fresh Vegetarian Class at La Costa Canyon<o:p></o:p></span></div><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">11/2~ Updates Thanksgiving Classics at Torrey Pines High School<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">11/30~Noel French Christmas Dinner at Torrey Pines High School<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">12/1 Fest of the Seven Fishes at La Costa Canyon High School<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">12/14 Noche Buena- Mexican Holiday Feast at Torrey Pines High School<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><a href="http://sandieguito.augusoft.net/index.cfm?method=ClassListing.ClassListingDisplay&int_category_id=4&int_sub_category_id=15&bit_url=1">Click here to sign up for classes in Del Mar and La Costa</a></span></div>Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-29208843678225786452011-09-02T14:34:00.000-07:002011-09-02T14:34:50.944-07:00Slow Food vs. Fast Food...take the $5 challenge with me<span _yuid="yui_3_1_1_2_1314989670489188"><span style="color: black;"><span style="font-family: HelveticaNeue; font-size: x-small;"><span style="font-family: HelveticaNeue; font-size: x-small;"></span></span></span></span><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vteTLaXjmdo/TmFG045qJGI/AAAAAAAAAQ0/jaRRDsSQc88/s1600/main_message.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="http://3.bp.blogspot.com/-vteTLaXjmdo/TmFG045qJGI/AAAAAAAAAQ0/jaRRDsSQc88/s320/main_message.png" width="320" /></a></div><div style="color: white; margin-bottom: 0px; margin-top: 0px;"><span _yuid="yui_3_1_1_2_1314989670489188"><span style="color: black;"> <span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span></span></span></div><span style="color: black;"><div style="color: white; margin-bottom: 0px; margin-top: 0px;"> </div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><a href="https://secure3.convio.net/sfusa/site/SPageServer?pagename=5Challenge_Home">The$5 Challenge</a> is a response to the First Lady’s challenge to the nation to end the childhood obesity epidemic in a generation. In addition to Michelle Obama, a handful of other influencers such as celebrity chef Jamie Oliver and author <a href="http://michaelpollan.com/">Michael Pollan</a> have increased public concern about the impact the industrial food system has on our health and the environment. The campaign is a way for everyday</span><span style="font-family: Calibri;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">people to build and to share their own solutions.<o:p></o:p></span></div><div style="color: white; margin-bottom: 0px; margin-top: 0px;"> <span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">In response to a lack of access to fresh fruits and vegetables, people eating more fast food than home-cooked meals, and increasing rates of diet related disease, Slow Food USA had created the $5 Challenge campaign. The organization, a national non-profit working for good, clean and fair food for all.<o:p></o:p></span></div><div style="color: white; margin-bottom: 0px; margin-top: 0px;"> </div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">The $5 challenge encouraging people across the country to cook slow food that costs no <span style="color: black;">more than five dollars per person. Slow food – the opposite of fast food – is food that is good for those who eat it, good for farmers and workers, and good for the planet. Get together with family, friends and neighbors for a slow food meal that costs no more than $5 per person. Cook a meal with family and friends, have a potluck, or find a local event.</span></span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><span style="mso-spacerun: yes;"></span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">The largest obstacle to Organic and healthy eating is the price and time. For many peop<span style="color: black; font-size: small;"> </span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"> <span style="font-family: "Times New Roman","serif"; font-size: 14pt;">I want to help change those perceptions, here is a meal that can is inexpensive, easy, can be made as easier with a few ready to use products or made from all farm fresh/ farmers market items. Food needs to fit you and your needs. <o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"> </div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p><span style="font-size: small;"> </span></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Seared Local Fish “Sticks” with Herb Tartar Sauce<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><span style="mso-spacerun: yes;"> </span>Local Vegetable Slaw<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">And<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Baked Potato Chips</span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Serves 4<o:p></o:p></span></div><div style="color: white; margin-bottom: 0px; margin-top: 0px;"> </div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p>Potato Chips: <span style="font-size: small;"> </span></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">½ lb <span style="mso-tab-count: 2;"> </span>Potatoes, scrubbed<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 tbsp <span style="mso-tab-count: 1;"> </span>Vegetable (coconut oil or local avocado oil)<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> Slaw: This slaw is based of of items found year round in my local farmers markets, but you could make this into a salad using what ever vegetables are available in your local area.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;">Lets be honest, the time to cut and chopp is not always available. If you do not have the time you can buy a bag of "Slaw" mix in your grocery store. I personaly like the </span><a href="http://www.dole.com/EatRightLanding/EatRtProductIndex/Vegetables/FreshCutVegetables/FreshCutVegetablesDetails/tabid/904/Default.aspx?contentid=11687"><span style="font-size: small;">"Broccoli Slaw"</span></a><span style="font-size: small;"> mix.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/4 head <span style="mso-tab-count: 1;"> </span>Cabbage, thinly sliced<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 large <span style="mso-tab-count: 1;"> </span>Carrot, peeled, grated and pressed to remove excess liquid<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">4 small <span style="mso-tab-count: 1;"> </span>Radishes, halved and thinly sliced<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 large <span style="mso-tab-count: 1;"> </span>Apple, cut into thin matchsticks<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2 tbsp <span style="mso-tab-count: 1;"> </span>Apple cider vinegar<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 tsp <span style="mso-tab-count: 2;"> </span>Dijon or other mustard<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2 tsp<span style="mso-tab-count: 2;"> </span>Olive oil<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 tsp<span style="mso-tab-count: 2;"> </span>Honey<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> Fish sticks: I went with stick; kids love anything in a stick form and it makes the serveing size look alot larger . Check with </span><a href="http://www.catalinaop.com/"><span style="font-size: small;">Catalina Offshore Product</span></a><span style="font-size: small;"> for the best prices for fresh local seafood, at the time I put this recipe together they had Yellowtail on sale for $3 a pound.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2 tsp<span style="mso-tab-count: 2;"> </span>Vegetable oil (coconut oil or local avocado oil)<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">¾ lb <span style="mso-tab-count: 2;"> </span>Fish fillet boneless, skinless </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 tsp<span style="mso-tab-count: 2;"> </span>Ground coriander <o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> Herb Tartar Sauce: This ia a great wat to use the fresh herbs you have growing in your garden!!</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">¼ cup<span style="mso-tab-count: 2;"> </span>Mayonnaise<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">¼ cup<span style="mso-tab-count: 2;"> </span>Flat leaf parsley leaves, finely chopped<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2tbsp<span style="mso-tab-count: 1;"> </span> <span style="mso-tab-count: 1;"> </span>Dill or tarragon, stem removed finely chopped<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 tbsp<span style="mso-tab-count: 2;"> </span>Onion, minced<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 tbsp <span style="mso-tab-count: 1;"> </span>Lemon, juiced<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 tsp<span style="mso-tab-count: 2;"> </span>Lemon zest<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Salt and pepper to taste<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Preheat oven to 350°F.<o:p></o:p></span></div><div style="color: white; margin-bottom: 0px; margin-top: 0px;"> </div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Line a baking sheet with a <a href="http://silpat.com/">silpat</a> or parchment paper and set aside. <o:p></o:p></span></div><div style="color: white; margin-bottom: 0px; margin-top: 0px;"> </div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Slice potatoes as thinly as possible using a <a href="http://www.ecrater.com/p/5532969/benriner-japanese-mandolin-vegetable-slicer">mandolin</a>. Spread slices out evenly on baking sheet with silpat and drizzle with 1 tbsp vegetable oil.<o:p></o:p></span></div><div style="color: white; margin-bottom: 0px; margin-top: 0px;"> </div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Bake for 20 minutes or until golden brown. As soon as potatoes come out of oven, sprinkle with salt and lightly toss to combine.<o:p></o:p></span></div><div style="color: white; margin-bottom: 0px; margin-top: 0px;"> </div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Prepare slaw: In a large bowl, mix cabbage, carrot, radishes and apple. In a small bowl, whisk together vinegar, mustard, 2 tsp olive oil and honey. Toss with cabbage mixture.<o:p></o:p></span></div><div style="color: white; margin-bottom: 0px; margin-top: 0px;"> </div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">For Herb Tartar sauce: Place onions, dill, parsley, lemon zest and lemon juice in a bowl, stir in mayonnaise. Season with salt and pepper.<o:p></o:p></span></div><div style="color: white; margin-bottom: 0px; margin-top: 0px;"> </div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Prepare fish sticks:. Cut into 8 equal portions, into a rectangular stick about 2 1/2 inches long. Heat 2 tsp oil in a large nonstick skillet for 1 minute on medium high heat. Season fish with salt, pepper and coriander; add fish sticks to pan and cook, for about 4 minutes or until golden brown and just cooked through. Serve with potato chips, herb tartar <span style="color: black;">sauce and slaw.</span></span></div></span><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: black;"> </span><span style="color: black;">Looking for a great local event? </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div style="color: white; margin-bottom: 0px; margin-top: 0px;"><span _yuid="yui_3_1_1_2_1314989670489188"><span style="color: black;">You're invited to take back the "value meal" by participating in the <strong><a href="http://r20.rs6.net/tn.jsp?llr=7etxvscab&et=1107404109972&s=467&e=001Me_8JGteBJ8syD0pFVjSdhCH6TsG-uipnwRTCH1j6gZwfMRq0fbh8n5peuP31F52uv46LAy9x44XesvWrCjeqViqE64HrXC_Ttt1Z4DtTFqOZoI91W1v1pN4yBM-C7Mic-adVpkNhYSEVx5QYznXYapsxz3KP20licachZRsNaA7sf0qQw9UoroSCBg48BrAdjKdU2IT9Zo=" rel="nofollow" shape="rect" style="color: #cc0000; text-decoration: underline;" target="_blank"> $5 challenge </a></strong> </span></span></div><div style="color: white; margin-bottom: 0px; margin-top: 0px;"><span _yuid="yui_3_1_1_2_1314989670489188"><span style="color: black;"><span style="color: black;">T</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 10pt;"><span style="color: black;">ogether We</span> Can Take Back the Value Meal - <span style="color: #d52c2a;"><strong>The $5 Challenge</strong></span> at <a href="http://r20.rs6.net/tn.jsp?llr=7etxvscab&et=1107404109972&s=467&e=001Me_8JGteBJ_0DyHGmQa8eAwxVubOAeV23Qu8FW2imB8MMWrsg7L4P8lMkwUZiFOzd_6pCPMEtEl0fyP8nGfcIRE1P3HBBetrqXS17b8gSeJBVBatyPhFqjRbeo9A3RBu4pIPA39cPceA2LPgKcqL6DxZFwO1VVqI9y3YCwmUAnU=" rel="nofollow" shape="rect" style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: 10pt; text-decoration: underline;" target="_blank">Amici Park in Little Italy</a></span></span></span></div><span style="color: black;"> </span><span><span style="color: black;">9AM-1:30 PM</span></span><span><span style="color: black;">Join Slow Food supporters across the nation on Saturday, Sept. 17th at Amici Park (alongside the Little Italy Mercato) for Slow Food USA's National Day of Action. </span></span><br />
<span style="color: black;"> </span><span><span style="color: black;">At Noon </span></span><br />
<span style="color: black;"> </span><span style="color: black;">Bring your own lunch that you prepared, or bought at the Little Italy Mercato, for $5 or less </span><span style="color: black;">join other community members in a lunchtime convivium of local and accessible food </span><span style="color: black;">prove that fruit can be cheaper than Froot Loops and happy can be found outside of the Happy Meal box! </span><br />
<span><span style="color: black;">Slow Food Urban San Diego leaders will be on hand from 9am - 1:30pm to answer questions and provide information on the current membership drive <span>where your donation -- in any amount -- will make you a member or renew your membership.</span></span></span><br />
Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com1tag:blogger.com,1999:blog-7105528513222760330.post-43598700989873384312011-09-02T12:43:00.000-07:002011-09-02T12:43:45.651-07:00Dallmann Fine Chocolates in Del MarIs it heaven or is it a curse that this amazing chocolate shop is just minutes from my house?<br />
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On a recent day of gluttony; a friend from <a href="http://www.sandiegofoodandwine.com/">San Diego Food and Wine</a> and I spent a day tasting our way through Solana Beach. After a very long lunch we capped of our day with a 25 piece box of Dallmann's fine chocolates. WHAT A WAY TO END THE DAY!!<br />
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You may not have heard of Dallmann, as they are new to the San Diego area. But they are not new, Dallmann started in 1954 when Guenther Dallmann opened his pastry shop in St. Gilgen, Austria. Today Guenther's daughter Sylvia, together with her husband Franz, have expanded Dallmann family business into San Diego, California. Keeping with the family tradition of using only the finest ingredients, Isabella hand makes Dallmann gourmet chocolates using the original family recipes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nN8SwQdCvhU/TmEuQYokwnI/AAAAAAAAAQw/_ybKZ5qVuDs/s1600/DallmannShop_072611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="147" src="http://4.bp.blogspot.com/-nN8SwQdCvhU/TmEuQYokwnI/AAAAAAAAAQw/_ybKZ5qVuDs/s320/DallmannShop_072611.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Dallmann Chocolate Boutique is located next to Pannikin, in the upper level of Flower Hill Promenade.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-W3MYFPckoKg/TmEsKu4A9ZI/AAAAAAAAAQo/IsU_fJP8vG0/s1600/spicypassion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-W3MYFPckoKg/TmEsKu4A9ZI/AAAAAAAAAQo/IsU_fJP8vG0/s320/spicypassion.jpg" width="320" /></a></div><br />
After trying every flavor in the shop ( I have such a hard job); my favorite flavor is the "Spicy Passion". Fresh Passion Fruit Caramel encased in bittersweet chocolate decorated with togarashi, a Japanese 7-spice blend that typically includes red chile flakes, and dried orange peel.<br />
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Dallmann Fine Chocolate Boutique is excited to offer in store chocolate tastings!!<br />
Every Thursday they will be hosting tasting events at the Flower Hill Mall, Del Mar location. Some events will be in partnership with other local artisans such as Venissimo Cheese, Temecula Olive Oil or Ballast Point Brewery to taste some of the best foods San Diego has to offer.<br />
Upcoming classes include <a href="http://www.dallmannconfections.com/events/tastings.html">Chocolate and Scotch on September 8th</a>, <a href="http://www.dallmannconfections.com/events/tastings.html">Chocolate and Cheese on September 22</a> and more.<br />
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These tasting events are limited to 14 people and require reservations. Sign up <a href="http://www.dallmannconfections.com/events/tastings.html">online</a> or call 858-720-1933.<br />
Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-77482205103004940592011-08-24T21:26:00.000-07:002011-08-24T21:28:19.417-07:00Tons and Tons of Great Hands-on Classes!!!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Al8a4G9O9Co/TlXJiqVg_qI/AAAAAAAAAQY/LRJlrVCPLPk/s1600/Sea+Rocket+Bistro+with+Me+and+Mom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Al8a4G9O9Co/TlXJiqVg_qI/AAAAAAAAAQY/LRJlrVCPLPk/s320/Sea+Rocket+Bistro+with+Me+and+Mom.jpg" width="234" /></a></div><div class="separator" style="clear: both; text-align: center;"> Vegan Cooking Class! </div><div class="separator" style="clear: both; text-align: center;">Classes are a blast and they include one-on-one instruction from a professional culinary instructor, are totally hands-on, and after dishes are prepared, everyone sits down to enjoy the meal together. You’ll learn all steps of the cooking process from beginning to end, and recipes are provided for you to take home.</div><br />
Menu~subject to<span class="text_exposed_hide">...</span><span class="text_exposed_show"> minor changes<br />
Vegetable and Tofu Tempura with Green Goddess Dipping Sauce<br />
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Warm Spinach and Arugula Salad with Cherries and Warm Shiraz Dressing<br />
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“Cheesy” Polenta Cakes with Sauteed Tomato and Garlic Sauce Topped with Fresh Basil<br />
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Lavender Tea Cookies with Seasonal Fruit Compote<br />
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Menu includes a local wine pairing with the entree.<br />
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Cost for the class is $65 per person and seats can be reserved by calling Elena at 619-997-8043 or e-mailing elena@searocketbistro.com.<wbr></wbr><span class="word_break"></span> The cost is all-inclusive for food, beer pairing, tax, and culinary instruction, and will run from 6pm-9pm, August 29.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Vja8BiHWn8A/TlXKAYSd-ZI/AAAAAAAAAQc/dYcXGG-u5LE/s1600/laurel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Vja8BiHWn8A/TlXKAYSd-ZI/AAAAAAAAAQc/dYcXGG-u5LE/s1600/laurel.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Farm Fresh Cooking Classes</div><div class="separator" style="clear: both; text-align: center;">Come take a fun cooking class and help supprt your local farmer!</div><div class="separator" style="clear: both; text-align: center;">These classes are 2 weeks (or 2 nights of classes) with an opptional farm tour day</div><div class="separator" style="clear: both; text-align: center;"> $88 for Vegetarian and $92 for Non-Vegetarian</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Fresh, seasonal, cooking class; combined with a tour of a local farm (optional). Students may join Chef Jenn on Sunday for a tour of a farm in Encinitas, where they will get to pick and purchase local produce, as well as see how Chef Jenn creates her seasonal menus for class from the fresh produce available. <br />
<div class="separator" style="clear: both; text-align: center;">Classes will showcase an array of seasonal vegetables available locally, with recipes.</div><div class="separator" style="clear: both; text-align: center;"> Learn how to cook, shop and eat delicious meals. </div><div class="separator" style="clear: both; text-align: center;">Each class will showcase cooking, cutting, presentation and various culinary techniques</div><div class="separator" style="clear: both; text-align: center;">at Torrey Pines High School Vegetarian </div>Sept. 12 - 19, Mondays<br />
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at Torrey Pines High School Non-vegetarian <br />
Sept. 26 - Oct. 3, Mondays<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.sdadulted.com/index.cfm?method=ClassListing.ClassListingDisplay&int_category_id=4&int_sub_category_id=15#">Click here to sign up online (for both classes)</a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yzeypGD01A4/TlXOObV9l7I/AAAAAAAAAQk/3y2tG40Gl_g/s1600/Small+Class.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="http://4.bp.blogspot.com/-yzeypGD01A4/TlXOObV9l7I/AAAAAAAAAQk/3y2tG40Gl_g/s320/Small+Class.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"> French Country Cooking Class</div><div class="separator" style="clear: both; text-align: center;">This class is 4 weeks long ( 4 classes) $143</div><div class="separator" style="clear: both; text-align: center;">Come explore the best of France! </div><div class="separator" style="clear: both; text-align: center;">This 4 week series will give you what you need to create fabulous French dishes from simple ingredients in your own home. Each class will showcase recipes from different regions of France. French country cooking is simple flavor combinations and lots of fresh (local) produce. French food is based on seasonality and the beauty of French cuisine lies in the combination of seasonal produce, flavorful fresh herbs and simple ingredients.</div><div class="separator" style="clear: both; text-align: center;">at Torrey Pines High School</div>Sept. 8 - 29<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.sdadulted.com/index.cfm?method=ClassInfo.ClassInformation&int_class_id=9862&int_category_id=4&int_sub_category_id=15&int_catalog_id=0">Click here to sign up online</a></div>Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com0tag:blogger.com,1999:blog-7105528513222760330.post-86843177463684445132011-08-15T10:59:00.000-07:002011-08-15T10:59:51.744-07:00St. Germain and Grapefruit Popsicles<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-A2md3ZLBhVw/TklYms80o0I/AAAAAAAAAQI/W-_tt1ykppw/s1600/St.+Germain+and+Grapefruit+popsicle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" src="http://3.bp.blogspot.com/-A2md3ZLBhVw/TklYms80o0I/AAAAAAAAAQI/W-_tt1ykppw/s320/St.+Germain+and+Grapefruit+popsicle.jpg" width="320" /></a></div><br />
For this month's farm class at Coral Tree Farm I made some amazing St. Germain and Grapefruit popsicles. Laurel (the amazing farmer) told me of her beatiful grapefruits that had been sitting on the tree getting sweeter by the day and how I had to use them.<br />
My first thought was that I had to make a popsicle. My second thought was "what kind of booze do I want to put in my popsicle?"<br />
I had to go with <a href="http://www.stgermain.fr/index2.php">St. Germain</a>. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PVdhp3wuMU4/TklYwEdQsqI/AAAAAAAAAQM/QADMP3BOfik/s1600/st-germain+bottle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-PVdhp3wuMU4/TklYwEdQsqI/AAAAAAAAAQM/QADMP3BOfik/s320/st-germain+bottle.jpg" width="313" /></a></div><br />
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</div>This has been the summer of St. Germain cocktails, as just about every grea restaurant in San Diego (from <a href="http://www.bankershillsd.com/">Bankers Hill</a> to <a href="http://urbansolace.net/">Urban Solice</a>) has created some kind of refreshing summer cocktail with St.Germain. <br />
It is hard to describe to the flavor of St. Germain, but I promise it will be love at first sip! I like to say it has the aroma of lychee, the flavor of honey suckle, jasmin and wild flower honey. Even the people at St. Germain have a hard time explaining what their product tastes like;<br />
"Neither passionfruit nor pear, grapefruit nor lemon, the sublime taste of <br />
St-Germain hints at each of these and yet none of them exactly. It is a flavor <br />
as subtle and delicate as it is captivating. A little like asking a hummingbird <br />
to describe the flavor of its favorite nectar. <em>Très curieux</em> indeed, <em>n'est-ce pas?"</em><br />
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</div><div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">St. Germain Grapefruit Popsicles<o:p></o:p></span></div><div style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Makes 10-15, depending on the size<o:p></o:p></span></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DjrUyYyzPX4/Tkld01dTWsI/AAAAAAAAAQU/oC620zUyVrU/s1600/Popsicle+mold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-DjrUyYyzPX4/Tkld01dTWsI/AAAAAAAAAQU/oC620zUyVrU/s320/Popsicle+mold.jpg" width="320" /></a></div><br />
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<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: left;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 cup<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Sugar<o:p></o:p></span></div><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 cup <span style="mso-tab-count: 2;"> </span>Water<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">3 cups <span style="mso-tab-count: 1;"> </span>Grapefruit juice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">½ cup <span style="mso-tab-count: 1;"> </span>St. Germain (elderflower liqueur)<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/3 cup<span style="mso-tab-count: 1;"> </span>Myer lemon juice<o:p></o:p></span><br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2<span style="mso-tab-count: 2;"> </span>Grapefruits’, segmented and cut into small pieces<o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Mix the water and sugar together in a small pan over a low heat, and bring up to boil until the sugar dissolves. Allow the simple syrup to boil for 4 minutes, remove from heat and cool.<o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Combine the grapefruit juice, St. Germain, myer lemon juice and 1cup of the cooled syrup. Adjust to taste amount of simple syrup, you may want to add a tablespoon or two extra syrup if you prefer them less tart. The mixture will taste slightly sweeter in liquid form than it does when frozen.<o:p></o:p></span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Pour into popsicle molds, add grapefruit pieces and freeze at least 8 hours or overnight. To remove, run the molds quickly under hot water, and gently pull out the pops.<o:p></o:p></span></div>Chef_Jennhttp://www.blogger.com/profile/07896888261898061605noreply@blogger.com2