Advertisements

Carrot Soup with Thyme and Fennel


If you have any leftover carrots that the Easter bunny didn’t eat or your CSA gave you a ton … try this soup. Honestly, if I didn’t make this myself I would have had no idea it was carrot. The combo of thyme and fennel creates a super unique flavor that I could not get enough of. Mike and I really enjoyed this.

Recipe link
Bon Appétit | March 1999

Advertisements

Bacon-Infused Carolina Fish Stew


We arrived late in the morning to the fish booth at the Los Gatos farmers market and missed out on the lobster tail special they had so the fish lady suggested we try her insanely huge prawns instead. She said they tasted just like lobster and she was not kidding! I knew exactly how I wanted to use them… I had just read the Feb. issue of BA and this recipe jumped out at me. To go with the massive shrimps we picked up some cod and halibut from Whole Foods. The result was a pool of wonderfully sweet, salty,clammy, smokey flavors. I will for sure make this again in the future.

BTW -we used polenta instead of the suggested grits but I’m sure it would be great with grits or rice.

Note: The real name of this dish is Bacon-Infused Carolina Fish Muddle but the word muddle is unappetizing to me so I changed it.

Recipe link
Bon Appetit magazine / FEBRUARY 2012

Baked Beet Ravioli with Poppy Seed Butter


Our CSA delivery was overflowing with beets in November. Since I was tired of making beet salads I started looking for a unique way to use them when this ravioli recipe grabbed my attention.

If you are not a fan of beets this is not going to convert you. You have to like the flavor because it is prominent. If you enjoy beets like I do you will find these truly satisfying. The only change I would make to the recipe next time is maybe use a more pungent cheese like blue. Other reviewers said they had tried that and I can see that really kicking up the flavor.


I made a few modifications to the  Bon Appétit  recipe.
1. I’m lazy so I chose to use wonton wrappers instead of fresh pasta (they suggested this option to save time)
2. Instead of boiling the ravioli’s I followed the directions on the wonton package to bake them. Preheat oven to 375. Mist a baking sheet with non-stick cooking spray. Place filled ravioli onto prepared baking sheet and brush tops of ravioli lightly with olive oil then bake for 10 minutes or until golden brown. Then I spooned over the poppy seed butter (which I added sage to).

This baked version would be better served as an Appetizer – cut in triangles with the butter on the side for dipping.

Recipe link
Bon Appétit  | May 2005

For more tasty beet recipes check out other bloggers participating in the Food Network’s Fall Fest (a season long franchise where Food Network editors team up with blogs to share tips and recipes about seasonal produce every week)…

 

 

What’s Gaby Cooking: Farro Beet and Herb Salad
My Angel’s Allergies:
Roasted Beet and Potato Vinaigrette Salad
Cooking Channel:
Garlicky Beet Salad With Walnuts and Dates
The Sensitive Epicure:
Simply Sauteed Beets
FN Dish:
Top 3 Beet Salad Recipes
And Love It Too: Raw, Vegan and Sugar-Free Red Velvet Fudge
Big Girls Small Kitchen: Beet Salad With Crispy Leeks and Bacon
Napa Farmhouse 1885: Roasted Beet Salad With Bacon Vinaigrette

Project Open Hand Peanut Butter

Project Open Hand peanut butter is all natural, trans-fat free, and contains ONE ingredient – peanuts!

Project Open Hand, a San Francisco non-profit food relief organization that provides meals and groceries to the city’s most vulnerable residents is now selling their popular homemade peanut butter to the Bay Area masses. Check out their story…

Purchase it at Project Open Hand – 730 Polk Street or SF Whole Foods markets.

Also, find the peanut butter featured in Humphry Slocombe ice cream flavor “Open Hand Fluffer Nutter” and Dynamo Donut’s  “Open Hand Peanut Buddy” donut!

Project Open Hand provided me with a sample of the honey roasted peanut butter and, WOW,  it was the best I’ve ever tasted. I decided to use some of it in a peanut butter milk chocolate pudding dessert. It turned out wonderfully creamy and soooo flavorful. If you can get your hands on some of this stuff you will be a happy camper and supporting a great cause.

Recipe link
Bon Appétit  | January 2009

Website: http://www.openhand.org/

Braised Lamb Shanks with Rosemary


Our glorious grass fed beef club sent us these bad boys. First time making lamb shanks in our house and we will be making them again. Fall off the bone yumminess!

Recipe link
Bon Appétit  | February 1997

Strawberry and Rhubarb Crumble


For the first time we received a few stalks of rhubarb in our CSA. I had never cooked it before so went on a search for a recipe. There was a trend to use it in a compote or baked good (pie/cake) and almost always with strawberries. I decided to go with the easiest and fastest …. a crumble.

It turned out really tasty and super sweet. Rhubarb looks like red celery and I didn’t taste it raw but it’s supposed to be tart, so to compensate the recipe used a lot of sugar. With a dollop of whipped cream or ice cream (we tried both) it makes for the perfect summer dessert.

Modifications we made: we used walnuts and added a little corn starch to the filling to keep it from getting runny per the comments others made.

Recipe link
Bon Appétit  | May 2010

Bon Appetit Food-Lover’s Cleanse Recap


So the cleanse is OVER and Mike and I made it through the entire 14 days. When the 3 line description of the cleanse made no mention of what you were to get out of it a lightbulb should have gone off in my head but I was determined to start the year right so the claim of flavorful healthy food and no calorie counting was all it took for me to say…sign me up! I had no idea what I was getting myself (and Mike) into.

The cleanse began after I spent hours reviewing the 30-page 1-point-font pdf of recipes so I could prepare my 4-page grocery list. We had to go to 3 stores to find all the items and many I ‘d never heard of (hello, bulger wheat?). The plan provided 3 meals and 2 snacks per day and Rachel Ray was definitely not consulted because there wasn’t a 30 minute meal in the entire 2 weeks! Recipes were very involved… especially dinner. I guess they thought it wouldn’t be “Bon Appetit” worthy if it weren’t. Thank goodness Mike and I have flexible work schedules or we would have quit on day 2. This was not designed for a person with a normal 9-5 job. We never cooked and cleaned so much before in our entire lives. To make matters worse the menus were poorly organized. Many recipes didn’t list serving sizes, days where you needed to make enough food for the next day wasn’t always noted, and they included too many courses at dinner which resulted in tons of left-overs. By week 2 we had to stop making everything they told us because it was not humanly possible to eat that much food. It became obvious that no one at Bon Appetit actually completed the cleanse before promoting it to their readers, which is a shame.

How was the food? We cooked things we would normally never make, and were introduced to cuisines from around the world that had unique flavors and tons of spices. There were a handful of recipes we enjoyed (see list below), a couple we didn’t mind and a bunch that were downright disgusting (Coconut Oat Pilaf). But we had issues with most of the menus because some foods didn’t complement each-other. It was as if the creators just haphazardly chose which recipes to pair together.

The results…how do we feel? I honestly feel the same as when we started. I was hoping for substantial weight loss, a re-energize body and mind, or at the very least vibrant skin. But, alas I didn’t achieve any of those goals. Mike ended up losing 5 pounds and I lost 2 (bitter party of 1 – right here!). Yes, as my mom said that is barely water weight. So would we do this again? No, but we will try and continue to follow the general guidelines.

Final words…Dear Bon Appetit: next time you recommend a cleanse to thousands of people test it out first! Having the creator do the cleanse with us may have sounded like a cool idea but hearing her blog about her daily struggles (many that I have pointed out) just pissed me off. To read how she would modify the cleanse next time really doesn’t help me now that it’s over. I feel like I wasted my time and money on someone’s practice run.

Mike – Sorry for making you do this. You are a trooper…

Here are the few things we will make again:
Vanilla-Date Breakfast Smoothie
Black-Eyed Pea Curry
Almond-Banana Smoothie
Bulgur Pilaf
Kale with Pine Nuts and Currants
Quinoa with Pomegranate, Apple & Scallions
Salmon in a Bengali Mustard Sauce

The cleanse: http://www.bonappetit.com/recipes/food-lovers-cleanse/

%d bloggers like this: