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Dim Sum Coconut Jelly

coconut jellies

Have you been to a dim sum restaurant and tried the coconut jelly dessert from the cart? Well, if you have and you liked it …try this recipe. Who would have guessed Tyler Florence would have featured it on his TV show.

As usual the video and the recipe posted on the Food network site were not exactly the same. I chose wrong and decided to follow the written word… I have a feeling I should have gone with Tyler. In the end everything turned out fine but I had to cut the tops off all my jellies. For some unknown reason there was a layer of clear sugar water covering the top.

Recipe link
Tyler’s Ultimate

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Delicata Squash Soup


I’d never seen or tasted a delicata squash until it arrived in our CSA delivery. After some research I found out that it is sweet and most commonly prepared by simply roasting it in the oven, but I decided to take it a step further and make it into a soup.

You know it's a delicata squash by the cool green stripes

When they said it was sweet I expected flavors similar to a butternut squash but it was much more subtle. This tasted like a potato soup with a touch of sweetness. I’ve made many squash soups and sometimes they turn out bland but this, although mild, I found uniquely delicious.

Recipe link
Food & Wine magazine / Feb 1999

For more winter squash 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)…

 

 

And Love It Too: Warm Winter Chili
The Sensitive Epicure: Roasted Butternut Squash Soup
Cooking Channel: Kabocha Squash Pasta
CIA Dropout: Stuffed Winter Squash
What’s Gaby Cooking: Quinoa Stuffed Acorn Squash
Dishin and Dishes: Butternut Squash Bisque With Sage Cream
FN Dish: Simply Roasted Winter Squash
Napa Farmhouse 1885:
Pomme d’or With Wild Mushroom Risotto

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

Joe’s Cable Car

Joe's is not huge but don't worry it's lit up like Las Vegas so you can't miss it.

Joe’s Cable Car is another place I saw on Triple D (Diners, Drive-in & Dives) and the owners want you to remember that. There are pictures of Guy Fieri all over the interior as well as the actual episode running on a loop on a TV. The restaurant (built to look like a cable car) opened in 1965 and was originally a drive-in but has expanded over time into a small diner. The joint prides itself on its fresh ground steak burgers which come in three sizes: 4, 6, and 8 ounces. Mike and I both went with the 4 ounce since the pictures on the menu made them look like huge flying saucers and they were $12 with cheese! To my dismay when they arrived they were the size of a slider. I guess you can’t put a price-tag on quality…. the meat was very good and I loved the little sesame seed bun. We also enjoyed the fries and onion rings which were crispy and hot. You could get a similar meal for 1/2 the price but the service was good and the food tasty so I wasn’t overly concerned by the $40 price tag. It’s an experience not to miss.

Website: http://www.joescablecarrestaurant.com/

*don’t worry this was pre-cleanse

Joe's Cable Car on Urbanspoon

Lemon Cake


Mike adores anything lemon. So when we needed to use up 10 lemons from our new burgeoning lemon tree I decided to make Ina Garten’s lemon cake. I had bookmarked the recipe eons ago due to its stellar reviews. The cake turned out delicious. It’s a cross between cake and pound cake. It was tangy and sweet. Most of the cakes zip came from the glaze so if you want to tone down the tartness use less lemon juice in the glaze or omit it all together.

Tip: Don’t make this too far ahead of when you want to serve because it did dry out after a day.

Recipe link
Food Network, Barefoot Contessa / 2001

Pink Lemonade


Mike and I planted two lemon trees in our backyard over 4 years ago and we have yet to see a single piece of fruit. We tried planting them in different parts of the yard and used numerous soils but they would not grow. We had no idea what we were doing wrong so we came to the conclusion that we had bought duds and went to the nursery to buy another. This time we passed on the tiny $10 trees and went for a big boy – one that actually had a good amount of flowers/buds. We planted it in the Fall and look at it now!! WE GOT LEMONS!!!

The first thing I made was lemonade because it was finally warm and not raining last weekend. This recipe is a bit unique. I’d never thought to make lemonade in a blender. It gave it a nice frothy consistency. This can taste just like the stuff you get at Hot Dog on a Stick™ if you add more grenadine (which I did on my second batch).

Recipe link
We have been on a unintentional Ina Garten cooking spree lately.

Chicken Pot Pie



This is not the pot pie I grew up eating. The filling is not thick and creamy it’s more of a broth base which makes it seem more healthy than it probably is. When the buttery pastry deflated down into the bowl and got all saucy it was delicious. We made 4 pies and ate 2 a few days later and it was just as tasty. It’s a very warm and hearty meal.

Modifications to save time: We BBQ’d a couple boneless chicken breasts instead of roasting and we used pre-made puff pastry for the tops.

Recipe link

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