What To Do With Your Suzie's Farm CSA Pumpkin

Pumpking, like most other winter squash is delish when roasted, but getting it cut into pieces can be a nightmare.

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.

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.

 

 

 

Last night I had an amzaing class at Great New, the class show cased Suzie's Farm's CSA box.

Featuring these amazing vegetables:

Lettuce
Kale
Sunflower Greens
Cherry Tomatoes
Mixed Hot Peppers
Sweet Pepper
Squash
Cilantro
Salad Mix
Onions
Pumpkin - Winter Luxury or Long Island Cheese (edible)

 

Here is one of the recipes I made in class, enjoy!!

Pumpkin and Greek Yogurt Panna Cotta

Serves 6 to 8

1                 Vanilla bean

1 cup          Milk
1 tbsp         Agar agar flakes or 1 tsp agar agar powder
½ cup         Dark or light agave syrup
1 cup          Plain Greek yogurt
1 cup          Pumpkin puree (made from winter luxury, squash, or sweet potato will also work)*
¼ cup         Orange juice
¼ tsp          Pumpkin pie spice

 Split vanilla bean down the length of the bean, using the back of a small knife,  scrape seeds from the pod, reserve seeds and pot.

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.
Remove from heat add agave syrup and stir combine agave; steep for 10 minutes.
Remove vanilla bean from steeped milk.
In a small bowl whisk together pumpkin puree and orange juice.
Add steeped milk, Greek yogurt, pumpkin puree mixture, and pumpkin pie spice; to a blender and blend till smooth.
Strain through a fine mesh sieve.
Divide mixture among custard cups.
Cover with plastic wrap and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
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.

*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.

 

 

URBAN FARM PARTY! Coral Tree Farms, an urban farm in the heart of Encinitas

URBAN FARM PARTY! Coral Tree Farms, an urban farm off of Requeza Ave in the heart of Encinitas. If you have not heard of it you are not alone, but trust me when I tell you there is an amazing farm with a even more amazing farmer right under your nose.

 This Saturday they are having an open house and you are invited!
The party and tasting event, with tastings from Stone Brewing Company, Haggo's Organic Taco, and Vignette Cupcakes. As well as cooking demonstrations from yours truely.

This event is a fundraiser to help pay for an unexpected requirement from the water district.
http://www.facebook.com/?ref=home#!/event.php?eid=217918278233343

I am planning on making a couple of fun recipes to showcase some of the wonderful produce from the farm. 

Swiss Chard with Leeks and Golden Raisins

Serves 4

2 tbsp          Olive oil

2 tbsp          Leeks, green removes and whites sliced thin

6 cups         Swiss Chard, soaked, tough separated- (stems chopped into small pieces and leaves coarsely chopped)

¼ cup          Water

1 tbsp           Honey

1 tbsp          Golden Raisins

Salt and pepper to taste

        

Heat oil in a large sauté pan over medium heat and add leeks; cook till translucent. Add water and chard stems. Cover and reduce heat to low, cook for 5 minutes. Remove cover and add chard leaves and season with salt and pepper ;cook for 5 to 7 minutes over medium heat or until chard just starts to become tender. Add honey and raisin; stir and cover.

Cook for 2 to 3 minutes or until chard is tender and raisins plump.

Taste for seasoning and serve.

Pickled Beets and Spring Garlic

Makes 3 Pint Jars

12 small to medium             Beets, tops and tips removed

2 tbsp                                    White wine vinegar

2 tbsp                                    Olive oil

Salt and pepper

           

1/3 cup                         Spring garlic*, sliced thin

3 cups                          White wine vinegar

1/3 cup                         Sugar

1 tsp                              Kosher salt

1 tbsp                            Pickling spice, divided

Preheat oven to 400 degrees.

Place beets, vinegar, olive oil and salt and pepper onto a large sheet of aluminum foil. Fold into a foil pouch and place onto a cookie sheet; roast in the oven for 40 minutes. Cool completely, rub off skins from the roasted beets and slice thinly.

Sterilize preserving jars and lids.

Arrange, in 1-quart jars, alternating layers of beets and spring garlic. And add ½ teaspoon pickling spice in each jar.

In a small sauce pot combine kosher salt, white wine vinegar, sugar, and remaining pickling spice; bring to a boil and cook till sugar and salt are dissolved. Stirring occasionally.

Divide vinegar mixture into jars and filling to within ½ inch of rim.

Top with covers and twist to seal.

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). Bring liquid to a boil and gently boil for 10 to 15 minutes.

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).

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.

For additional information on canning go to eatingwell.com/go/canning

*If you do not have spring garlic substitute with spring onions or leeks sliced and 3 whole cloves garlic

Cultivating Food Justice 2001~ Unlocking Your CSA Bakset

I spent a wonderful morning participating in Cultivating Food Justice; San Diegan will came together in City Heights to attend workshops, share knowledge, and discuss the sustainability, accessibility, and the health of our food system in San Diego and around the world.

The 2 amazing cooking demonstrations should not be limited to those who could attend! For those out you unable to attend the event here is the recipes and some of the information I discussed int class.
UNLOCKING YOUR CSA
San Diego has a CSA for everyone and there is a CSA right for you, check out these websites to find your perfect match (keys to look for- size of the box, drop off points, contents of the box, organic or non-organic, farm, etc.). Edible San Diego Magazine has an amazing list of CSA's, http://www.ediblecommunities.com/sandiego/markets-and-csas/local-csas.htm.


Suzie’s Farm- http://www.suziesfarm.com/index.php?/site/sanDiegoCSA/


Be Wise Ranch- http://www.bewiseranch.com/csa.htm

Garden of Eden Organics- http://www.goeorganics.com/

Tierra Miguel Foundation Farm- http://www.tierramiguelfarm.org/

Seabreeze Organics- http://www.seabreezed.com/

Beef CSA!! Green-Beef CSA-www.eatgreenbeef.com

Recipes:

Cold Beet Soup

Serves 6

1 ½ lb Whole beets, tops removed boiled or roasted* till soft, peeled and chopped
1 tbsp Olive oil
1/3 cup Shallot, peeled and chopped
1 cup Celery, chopped
1 tbsp Agave syrup
1 cup Water
1 cup Cranberry juice, no sugar added
2 cups Vegetable broth
1 tbsp Red wine vinegar
Salt and pepper to taste

2 tbsp Fresh herbs (dill, chives, etc)
¼ cup Crema or sour cream

Heat olive oil in a saucepan over medium heat, add shallots and celery. Sauté till shallots are translucent. Add water and cook until soft, approximately 10 minutes.
Stir in agave syrup.
In a food processor or blender place beets, cranberry juice, vegetable broth, red wine vinegar, shallots, celery and cooking liquid; process till smooth.
Season with salt and pepper. Add water till desired texture is reached.
Refrigerate for at least 1 hour before serving, for flavors to blend.
Ladle into bowls and garnish with sour cream and herbs.

*To roast beets-

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.

Greens and Swiss Chard

Serves 4

2 tbsp Olive oil
2 cloves Garlic, minced
3 cup Fresh spinach, washed tough stems remove
5 cups Swiss Chard, Monarch Kale, Collard Greens, and Beet Greens; soaked, tough separated- (stems chopped into small pieces and leaves coarsely chopped)
¼ cup Water
1 tbsp Honey
1 tbsp Pine nuts
Salt and pepper to taste

Heat oil in a large sauté pan over medium heat and garlic, cook until fragrant, about 30 seconds and add water and chard stems. Cover and reduce heat to low, cook for 5 minutes. Remove cover and add chard and other greens, season with salt and pepper ; cook for 5 to 7 minutes over medium heat or until chard just starts to become tender. Add spinach and honey; stir and cover.
Cook for 2 to 3 minutes or until spinach is tender.
Add pine nuts and taste for seasoning and serve.

Strawberry, Arugula, Sprouts, Fennel, and Carrot Salad with Cider Shallot Vinaigrette

Makes 3/4 cup dressing

2 tbsp Cider vinegar
1 tbsp Shallot, minced
2 tsp Honey
½ cup Olive oil

“Shake” together vinegar, honey, and shallots.
Then add oil and until combined well.
Season salad with salt and pepper; toss together salad ingredients and dressing.



~~~Chef Jenn's Upcoming Hands on Cooking Classes~~~

Wanted to update all my friends and followers of my upcoming classes for Febuary and March!

Hands-on Vegan Valentines Cooking Class at Sea Rocket Bistro
On Sunday Feb 13 from 6 to 9pm, I will be at Sea Rocket Bistro in North Park teaching my Vegan, Vegetarian and any food lovers interesting in learning how to cook some vegan treats.
Menu includes:

Roasted Beet and Caramelized Onion Tart with Creamy Tofu Spread


Quinoa & Asparagus Salad with Blood Orange Vinaigrette

"Like Water for Chocolate" Roasted Chiles Stuffed With Lentils and Wheatberries and Topped with Walnut Sauce

Almond Citrus Olive Oil Cake with Raspberry Coulis and Champagne Pairing


Students will prepare the meal entirely themselves under the expert direction of Chef Jenn, as well as enjoying the meal, including a glass of champagne with dessert! You will learn everything necessary to prepare the vegan feast below from cutting to plating, along all recipes for future use.

Reserve a seat today!

E-mail elena@searocketbistro.com or call 619-997-8043.

For more information click here


Caribbean Delight's

Explore the bold flavors of the Caribbean. This hands-on, 4 week class will present you with all of the amazing flavors the Caribbean has to offer (like Jamaican Beef Patties, Flambéed Bananas, Coconut Pie, Spiced Roasted Chicken with Ham and Almond Stuffing, Jerk Chicken, Stewed Chayote Squash, Black Beans and Rice, Cuban Style Marinated Flank Steak and so much more! Chef Jenn will teach you what it takes to make, and eat, some really tasty dishes. Class will showcase the cuisines of Jamaica, Cuba, Puerto Rico, and more.

Wednesday 6:00 pm-9:00 pm at Torrey Pines High School $138.00(for all 4 weeks)


Cooking for Foodies

Foodies paradise! This hands-on 4 week series will work on intermediate and advanced (this class is not recommended for beginners) cooking techniques; as well as new culinary trends, seasonal cooking and much more. Students will get to explore recipes from all different cuisines (from Pan Asian to Classical French) along with the great seasonal bounties that San Diego has to offer. Recipes include: Seared Beef Steaks with Port Wine Reduction, Roasted Garlic Cream Spinach, Chocolate Framboise Cake, Spinach and Herb Stuffed Pork Loin Roast, and much more!

Thursday 6:00 pm-9:00 pm; at La Costa Canyon High School $143.00(for all 4 weeks)

To sign up online go to www.sdadulted.com


and more to come

Healthy Caribbean Delights 03/02/2011
Cooking For Foodies Part 2 03/03/2011


For any other questions please contact Chef Jenn at (858) 212- 9054
Or follow me on twitter Chef_Jenn

The new and improved Green Bean Casserole; so good even your mom will love it

Everyone loves Green Bean Casserole. It is an American classic. And oh so out dated. My updated version may not be as easy as opening a few cans, but it can be made easier by purchasing sliced mushrooms and doing serval of the steps in advance. The sauted mushrooms can be made days ahead of time or even a month ahead and forzen. The same goes for the creamy sauce.

Try something old made new this Thanksgiving!!

Green Bean and Mixed Mushroom Casserole

Serves 4 to 6

1 lb Haricots Verts or petite green beans, trimmed

5 tbsp Unsalted butter
1 (8oz container) Crimini mushrooms, cleaned and quartered
1 Portobello mushroom, cleaned, gilled and cut into small cubes
2 cups Shitake mushrooms, cleaned, stems removed and cut into quarters (or a 5oz container sliced Shitake mushrooms)
2 cloves Garlic, minced
1/3 cup Brandy or cognac

1 tbsp Thyme leaves

¼ cup Unsalted butter
1/3 cup Flour
1 ¼ cup Chicken broth
1 cup Half and Half
Salt and pepper to taste

½ cup Fried onions
¼ cup Panko Breadcrumbs


Preheat oven to 375° and butter a 2 quart baking dish.


Green beans and Mushroom:
Heat a large sauté pan over medium high heat; add butter, heat till butter is melted.
Add Crimini, Portobello, and shitake mushrooms; stirring until golden brown and all liquid is evaporated.
Add garlic; sauté till fragrant.
Remove pan from heat and add cognac, return to heat and cook till all liquid is evaporated.
Add green beans into the mushrooms, cover and cook approximately 10 minutes; or until green beans are just tender.

Season with salt and pepper and transfer beans to buttered baking dish (RESERVING PAN FOR CHICKEN BROTH).
Sprinkle green beans and mushrooms with thyme leaves.

Add chicken broth to the pan, bring to a boil over medium high heat. Reduce heat to medium and simmer for 5 minutes.

Sauce:
In a sauté heat butter over medium heat to melt.
Stir in flour and cook for several minutes, till roux reaches a light brown color.
Add ½ of the warm broth to the roux and whisk till thick and completely incorporated; repeat with remaining broth and half and half (adding one half cut at a time). Season sauce with salt and pepper
Pour sauce over mushrooms and green beans.

Topping:
In a bowl stir together fried onions and Panko bread crumbs. “Crunch” the fried onions with your hands to release oils; till fried onions and panko lightly hold together when squeezed.
Sprinkle topping over green bean casserole.
Place in the oven and baked till golden brown and bubbly, 10 to 15 minutes.

Thanksgiving Check List~ Everything you will need to start preparing for Thanksgiving today

Don’t put things off till the last minute, several things can be done far in advance.


SEVERAL WEEKS BEFORE THANKSGIVING:

 

• Make your guest list/Make your menu.

 

Make sure you have your menu ready so you can coordinate both guest and food at the same time. When you are inviting your guests, have a list of guests and a list of dishes. Then, if someone offers to bring a dish, accept the offer. And if they don't offer, ask them.

 

• Order your turkey especially.

 

If you want a fresh one. Plan on 1 1/4 pounds per person. Making sure your eyes aren’t bigger than you oven…measure your oven to make sure your turkey will fit.

 

• Don’t wait till the last minute to realize you don’t have what you need

 

Take inventory of your dinnerware and everything else you will need to serve an amazing meal.

Table (one large enough for all your guests)

 

Chairs

 

Dishware (Dinner plates, Dessert plates, Coffee cups and saucers

 

Silverware (Polished forks, knives and spoons)

 

Glassware (Water glasses and Clean wine glasses)

 

Linens(Clean napkins and Tablecloth, large enough to fit your table)

 

Cooking and serving items (Roasting pan: Is it the right size for your turkey? Will it fit into your oven? Don't laugh: It's easier to buy the right pan today than it will be on Thanksgiving morning. Bowls, pots and pans.

 

Digital thermometer, if you do not own one you, must have one to cook a perfect Turkey!!

 

 

 

WEEKS BEFORE:

 

• Work on your shopping lists.

 

Include ingredients for all of your dishes, plus candles, napkins, flowers, etc. Don't forget tonic, seltzer and apple cider or juice for the kids.

 

Prepare a grocery list by dividing it into two parts ?

 

(1) items that can be purchased immediately, and

 

(2) items that need to be bought the day before Thanksgiving.

 

• Begin cooking. Relish will keep in the fridge for a week; gravy freezes, along with any casseroles (like my super easy Potato Casserole).

 

• Select a wine. Caterers recommend providing a half bottle for each guest - not counting children, of course.

 

• Organize your serving platters and more

 

Serving platters…try labeling with post-it notes. So you, and whomever will be helping you, will know what each platter will be used for.

 

Trivets

 

Bread basket

 

Sauceboat

 

Gravy pitcher

 

Sharpened knives, yes you should get them sharpened!!

 

Coffeepot--Can yours make both regular and decaf for a crowd? Maybe you should get a thermos.

 

Sugar bowl

 

Cream pitcher

 

 

 

ONE WEEK BEFORE:

 

Tidy up the house.

Decorate your home for the holiday.

Make a final shopping list. (Remember ice, cream for the coffee and nuts and other snacks for nibbling in the living room).

Confirm the number of guests who will be attending the holiday dinner.

 

 

 

3 or 4 DAYS TILL:

 

Defrost your turkey (if it's frozen). Remember that you have to allow 24 hours for every 5 pounds if you're going to defrost a turkey in the refrigerator. That means a 15-pound turkey will take three full days.

 

If you choose to prepare a fresh turkey, purchase it 2 to 3 days before Thanksgiving and store it in the fridge until time to cook ( just to be safe).

 

SUGGESTION:

 

If you miss that deadline, you can defrost the bird faster in a sinkful of cold water, allowing about half an hour for each pound of turkey and changing the water occasionally. (It will still take 7 1/2 hours for that 15-pounder, then refrigerate it.)

 

 

 

3 DAYS TILL:

 

Do your final food shopping.

 

Make a cooking schedule for Thanksgiving Day.Writing down the time everything goes into the oven. Don't forget the dishes that will have to be reheated. And to make time for you to shower and clean up before guest arrive.

 

Thaw any frozen side dishes and desserts.

  

2 DAYS TILL:

 

Chop any vegetables that will be used and store in air tight containers.

 

Make any side dishes (or salad dressings) that can be refrigerated.

 

1 DAY TILL:

 

Set the table.

 

Clean the guest bathroom.

 

Decide on a table centerpiece. (Flowers or collections of candles work well. Line votive candles down the center so the entire table is aglow. Since it's fall, you could also try an arrangement of seasonal fruits and vegetables. Place pumpkins, gourds and wheat around the house for decorative touches).

 

Prepare you refrigerator for guests. (Clear out any unneeded food or move to another refrigerator to make space for anything you friends kindly bring to help you for Thanksgiving).

  

THANKSGIVING DAY

Make the stuffing in the morning and stuff the turkey right before it's ready to go in the oven.

Roast the turkey.

Warm prepared side dishes.

Have a great Thanksgiving!

 

 

 

 

 

 

 

 

 

Holiday Cooking Classes

You can count on Chef Jenn to make your holidays fun, tasty and easier. Take a look at all the wonderful holiday classes she has coming up. Sure there is one to suite your needs and tastes!


Chef Jenn's Thanksgiving Party at Alchemy of the Hearth

Join Chef Jenn for an evening of her version of the perfect thanksgiving dinner. You'll make an oven roasted Herb Turkey Breast with a Maple Pecan Cranberry Sauce, Turkey Gravy, Cheese Crusted Baked Mashed Potatoes and Apple and Cherry Cake with Caramel Pecan Sauce. Bring an apron, closed toe shoes, chef's knife and containers to carry your creations home.

Chef Jenn’s Thanksgiving Party November 11 6pm $50.00 at Alchemy of the Hearth
Click here to register online


Holiday Cooking at Torrey Pines High School

Come join Chef Jenn, in a 2 week work shop as she guides you through the tough holiday season with simple and impressive holiday meals. This class will give you all the tips and tricks you need to make holiday cooking easy. Menus include Butternut Squash soup, Roast Boneless Leg of Lamb, Mashed Potato and Leek Casserole, Chocolate Almond Cake with Almond Whipped Cream and so much more.

Wednesday 6:00 pm - 9:00 pm; 2 sessions starting December 1, 2010, ending December 8, 2010
$108.00
Click here to register online
Or call (760) 753-7073 ext. 5103



Italian Holiday Cooking at La Costa Canyon High School

Looking for new ways to cook for the family this holiday season? Try these Italian inspired holiday cooking recipes (Sautéed Red Onion, Roasted Red Pepper and Goat Cheese Bruschetta, Herb Stuffed Pork Loin Roast, Balsamic Glazed Acorn Squash, Tiramisu, and much more). This 2 week series will give you all the tips and tricks you need to make this year's holidays not just fun but super tasty too!!

Thursday 6:00 pm - 9:00 pm; 2 sessions starting December 2, 2010, ending December 9, 2010
$105
Click here to register online
Or call (760) 753-7073 ext. 5103

Hands-on Holiday Cookies at Sea Rocket Bistro

December 12 at 5pm; with Almond Butter Cookies (topped with everything from Toasted Coconut to Candied Cherries), Flourless Nutella Drop Cookies, “All Mixed Up” Oatmeal Cookies, and so much more.

Information to come please stay tuned to www.searocketbistro.com for more details.

CRAZY HALLOWEEN COCKTAIL RECIPE

This Halloween, don't limit yourself to a costume and some candy. Treat your friends and family to a hauntingly good cocktail party. With Halloween fast approaching, I thought that there would be no better time than the present to share one of my spooktacualr cocktail recipes with you…..Mwaaa Haha. As well as some fun ideas to amp up the fear factor of your party. Serve up some unearthly cocktails with your candy treats this year and you will have the most popular ghoul gathering in town.

The most important part of a good All Hallows Eve cocktail party is, of course, the drinks! That may just be my opinion but with the right cocktail you can set the mood for a gruesomely good time.

May I suggest the "Monster Mash", a ghoulishly green indulgence. Truly a horrifying concoction that can get any party started.

1 shot Midori

1 shot Vodka

1 shot Coconut rum

2 shots Coconut pineapple juice

3 shots 7 up

Ping Pong Ball Eyes

In a high ball glass, add Midori, make sure the Midori goes in first so it can settle at the bottom and give a great effect. Then add Vodka, Coconut rum and Coconut Pineapple juice. Top with a float of 7 Up, stir. Place several eye balls and serve.


When throwing a party, you want to be able to enjoy the party with your friends. So this dink can be made as individual cocktails or in a large punch bowl. And still being satisfying enough to calm any crazy mob (preferably pitch forks not included).

Get festive with your drinks and let your creativity shine. Add an extras bit of punch to your punch by putting it in a cauldron instead of a silly old punch bowl. Add little something spooky to your ghostly cocktails by topping them off with menacing garnishes. Horrifying your friends and family with surprises like gummy eyes, severed ears, thumbs or other extremities frozen in ice cubes, riming the class in fake blood (made of corn syrup …lick lick), or have a gummy worm crawl out of the glass. One of my new favorite is ping pong ball eye balls.

Nothing like floating eye balls to ensure a fearsome evening. These little extra touches will help to guarantee a frightfully good time for all you guests.

With all you're your new ticks and treats, go out forth and throw a party that will wake the dead!

Butternut Squash Soup from Suzie's Farm Butternut Squash

I spent this morning unlocking the mysteries of Suzie’s Farms CSA box to a group of wonderful students and I thought with this gloomy weather I would share the recipe with you; as this velvety smooth soup will help to warm you and your soul.


I visited the farm over the weekend pick pumpkins, Pumpkin Palooza (scroll down the link to find information about all the amazing pumpkins they have right now) and also picked up the amazing butternut squash I used in this recipe.

Then I shaved some of the white carrots (they taste kind of like a middle parsnip mixed with a carrots) that came in my CSA box.

Butternut Squash Soup
Serves 6 half cup servings


1 ½ cup Roasted butternut squash*
2 tbsp Olive oil
1 Star anise, whole
1/2 cup Carrot, peeled and chopped
1 Small onion, small dice
2 Bay leaves
2 cups or as needed Low sodium chicken or vegetable broth
To taste Salt and pepper

1 to 1 ½ cup Shaved carrots


In a saucepan heat oil over medium high heat till it is hot (or moves like water in the pan). Remove pan from the heat and add star anise. Let steep off the heat for one minute.
Return the pot to the stove, over medium heat, add onions to the pot and cook till translucent.
Add carrots, half the chicken broth and bay leaves. Cover and let simmer till carrots are soft.
In a food processor (or in a blender) place carrots and broth along with roasted squash, making sure to remove the star anise and bay leaves.
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.
Return soup to the stove and simmer for 5 to 6 minutes.
Season with salt and pepper and serve.



*To roast the squash,
Preheat an oven to 350° F.
Microwave the squash for 8 to 10 minutes to soften; then cut squash in half, remove seeds and cut into wedges. Season squash with salt, pepper and drizzle with olive oil. Place onto a foil lined cookie sheet and roast for 30 minutes or until tender and golden brown.

Recipes from the San Marcos Farmers Market Orange Walnut Coffee Cake with Brown Sugar Plum Sauce

Wanted to share a recipe from my recent cooking demonstration at the San Marcos Farmers Market. As it contains the oh so seasonal plums; lets call it the ingredient of the month as well.

Orange Walnut Coffee Cake with Brown Sugar Plum Sauce

Serves 6 to 8

¼ lb Unsalted butter
½ cup Sugar
1 Egg
1 tsp Vanilla
1 ½ tbsp Fresh orange juice
3/4 cup Flour
¼ tsp Nutmeg
1 tsp Orange zest
½ tsp Baking soda
1cup Pecans, chopped

Preheat oven to 350 F.
Grease an 8 X 8 inch cake pan or line pan with parchment paper.
Beat together butter and sugar, till creamed (light and incorporated).
Beat in eggs, until well blended. Add vanilla and orange juice.
Add flour, nutmeg, orange juice, baking soda, and beat until just incorporated. Stir in the nuts.
Spread batter into pan and bake for 35 to 40 minutes, or until cake tester comes out clean.


Brown Sugar Plum Sauce
Serves 6 to 8

1 ½ cups Plums or Pluots, washed, dried, cut in half, pits removed, and chopped into ½ -inch pieces
3 tbsp Water
¼ to ½ cup Dark brown sugar, packed
1 tbsp Fresh orange juice
1 tsp Unsalted butter

In a sauce pot, combine chopped plums (or Pluots) and water. Bring mixture to a boil over high heat, stirring constantly. Reduce heat to medium heat and cook for 10 minutes or until plums (or Pluots) have softened and mixture is saucy.
Reduce heat to low and add brown sugar; cook till thicken and fruit is mushy, about 10 minutes. Stir in orange juice and butter. Cook for 5 minute to incoperate flavors.

What are you pickling?

Tis the season for jamming, preserving and pickling. It is not for grandmas any more, you to can find a way to put your own stamp on pickles. This is a recipe for a good starter. The simple Dill Cucumber pickle. But I have gone so far a pickleing green beans, corn relish, and now I am working or a combo of carrots, jalapenos and tomatillos.

What do you pickle?

Dill Pickles

Makes 4 Pint Jars

16 to 20 Small pickling cucumbers (about 3pounds)
4 tbsp Kosher salt
4 cups Ice
1 cup Cider vinegar
2 cups White wine vinegar
1 ½ cup Water
2 ½ cups Sugar
¼ cup Pickling spice*
12 sprigs Fresh dill

In a large bowl combine cucumbers and salt; toss to combine.
Cover cucumber and salt with ice; refrigerate for 3 hours.
Drain melted ice and remove ice from cucumbers.
Sterilize preserving jars and lids.
In a small sauce pot combine kosher salt, white wine vinegar, cider vinegar, water, sugar and pickling spice; bring to a boil and cook till sugar and salt are dissolved. Stirring occasionally.
Add 4 to 5 cucumbers and 2 sprigs dill to sterilized preserving jars.
Divide cider vinegar mixture into jars, by placing a funnel into the jar and filling to within ½ inch of rim.
Top with cover and twist on seals.
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.
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).
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.

*Pickling Spice can be found at cook ware stores or restraint supply stores (like Smart and Final). I can also be purchased online. My personal favorite is from www.surfasonline.com.
For additional information on canning go to eatingwell.com/go/canning

Vista Farmers Market Cooking Demonstrations~~Pickeling~~

I look forward to seeing you all this weekend (August 14) at the Vista Farmers Market for cooking demonstrations from 8 am to 12 pm.

I will be pickeling!!!

Come by and tell me what you pickle. Would love to know what fun pickleing and preserving you do.

Exploring Your CSA Basket: Fun Seasonal Cooking Demonstration~ from the third annual Cultivating Food Justice Conference

Thank you all so much for taking part in the Cultivating Food Justice Conference. I had a wonderful time sharing (or should I say ranting, at times) my passion for food.

I also want to thank one of my students for takeing such wonderful pictues. Hope you all enjoy them as much as I do.

Please let me know if you have any other questions or if you would just like to chat about food sometimes.

Also, don’t forget that you can get all the produce I used today from Suzie’s Organic Farm. Please go to their website (http://www.suziesfarm.com/) for more information about the CSA (Community Supported Agriculture) basket or what farmers markets you can find them at.

Here are some other websites for local CSA’s-http://www.bewiseranch.com/, http://www.ecovian.com/s/sandiego/csa-food-delivery, and many more

As mentioned in class, Garden of Eden, offers varies sizes of CSA baskets ~http://www.goeorganics.com/pledge_form.php

Here are the recipes for everything I made in class.


P.S. If anyone accidentally took my produce guide I would love to get it back. Thank you!

Kale and Swiss Chard with Pine Nuts and Golden Raisins
Serves 4

2 tbsp Olive oil
2 cloves Garlic, minced
3 cups Kale, washed tough stems separated- (stems chopped into small pieces and leaves coarsely chopped)
3 cups Swiss Chard, soaked, tough separated- (stems chopped into small pieces and leaves coarsely chopped)
¼ cup Water
3 tbsp Golden raisins
1 tbsp Pine nuts, toasted
1 tbsp Honey
Salt and pepper to taste

Heat oil in a large sauté pan over medium heat and garlic, cook until fragrant, about 30 seconds and add water, kale and chard stems.
Cover and reduce heat to medium low, cook for 5 minutes.
Remove cover; add kale and chard leaves and raisins, season with salt and pepper. Cook for 5 to 7 minutes over medium heat or until chard just starts to become tender.
Taste for seasoning and serve.

Romaine and Strawberry Salad with Toasted Nuts, Fresh Cheese, and a Sherry Shallot Vinaigrette
Serves 4

½ cup Nuts (almonds, walnuts, pecans, etc.)
2 tbsp Sherry vinegar
1 tbsp Shallot, minced
2 tsp Honey
½ cup Oil
1 head Romaine lettuce, cut into bite sized pieces
½ cup Micro tatsoi
½ lb Strawberries (1 1/2 cups), trimmed and quartered lengthwise
2 oz Mild fresh cheese (queso fresco, goat cheese, sheeps milk feta, etc.), crumbled

Roast nuts in a shallow baking pan in middle of oven until golden, approximately 10 minutes.
Cool nuts and coarsely chop.
Whisk together vinegar, honey, and shallots. Add oil in a slow stream, whisking until combined well.
Toss together romaine and micro tatsoi in dressing and season with salt and pepper. Divide salad among plates.Top with strawberries, nuts, and cheese.

Farmers Market Finds

On a recent trip to the Mercato (the amazing famers market in Little Italy) I came across an ingredient that I have never use. Not as rare of an occurrence as you might think.

The ingredient~ Stinging Nettle; I know it doesn’t sound very appetizing; more like it instills fear and a look of “are you seriously going to eat that” (at least that was the look my mom gave me when she saw me cleaning the nettles with rubber cloves on).

The nettles (a common shrub) have “venom” in then and if touched in the raw state it makes your skin sting a little. But when cooked, they crisp when fried or braise like collard greens. The nettles have an herbal flavor; almost a cross between spinach, arugula and fennel.

It was love at first bite and I have been play with every idea I can think of for cooking them. From sautéed in a pasta sauce, to cooked and add to my scrambled eggs (these where my two favorites).

If you too are inspired to cook with the stinging nettle, they can be found at “Suzies Farm” booth in either the Little Italy or the Hillcrest farmers markets. But act now; I am not sure how long they will have them for.


Spaghetti with Pancetta, Garlic, and Stinging Nettles
Serves 2

¼ cup Pancetta, cut into small cubes
½ tsp Garlic, minced
½ cup Stinging nettles
1 tbsp Meyer lemon juice
¼ lb Spaghetti
1/3 cup Grated Parmesan cheese
Salt and pepper to taste


Bring a large stock pot of water to a boil.
Blanch stinging nettles, place into ice water and strain.
Remove leaves from stems and roughly chop leave in small dice (discarding stems).
Heat a sauté pan over medium low heat, add pancetta. Cook till pancetta pieces are golden and crisp.
Add spaghetti to boiling water with 1 tablespoon of salt. Cook for 10 to 12 minutes.
Strain pasta and reserve 3 tablespoons of cooking liquid.
Heat sauté pan with pancetta over medium high heat; add garlic and cook till fragrant.
Add stinging nettles; stir to combine and cook till leaves begin to crisp.
Add cooking liquid and pasta; stir to coat pasta in sauce.
Season with salt, pepper, and lemon juice.
To serve, twirl pasta around the end of a set of tongs and place onto a plate, garnish with Parmesan.

Passover Recipe

With the upcoming holidays I just thought I would pass on a few recipes that I thought might help to make the day taste a bit better.

Easter recipes to come (glazed ham).

Matzo Ball Soup

Serves 4- 6

1 Egg
1 tbsp Chicken broth
1 ½ tbsp Rendered chicken fat, at room temperature
¼ cup Matzo meal
½ tsp Salt

In a large bowl mix together egg and chicken broth, add matzo meal, chicken fat and salt.
Stir to combine and refrigerate for 15 minutes.
Bring 4 cups of water to water to a boil, reduce heat to low and simmer.
With a mini ice cream scoop or 2 small spoons; scoop balls of matzo meal mixture into water.
Cover and cook for 30 minutes.

Soup
4 cups Low sodium chicken broth
15 Baby carrots
Matzo balls
¼ cup Parsley, finely chopped
Salt and pepper to taste

In a stockpot bring chicken broth to a boil and reduce heat to medium low.
When stock is simmering; add carrots and matzo balls, cook for 10 to 15 minutes, or until carrots are fork tender.
Season with salt and pepper, garnish with parsley.