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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

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Potato Latkes


I’ve had the best of both worlds because I’ve grown up celebrating both Chanukah and Christmas. This year my parents came to my house to celebrate Chanukah and we made latkes. When I broke out my new Cuisinart food processor to grate the potatoes and onion my mom shook her head in dismay. “I always use a grater,” she said, “we are not making hashbrowns!”

My mom likes her potato and onion mixture to be like mush, not shredded. So after I used the shredder attachment and it was not to her liking I changed the blade and gave it a few pulses to get it to her perfect consistency. Making latkes is pretty simple and delicious. Happy Chanukah!

Crispy on the outside, soft on the inside

My Mom’s Latkes Recipe
Makes about 16

Ingredients:
2 large russet potatoes (peeled)
1 onion
1 tsp. salt
1 egg (beaten)
3 Tbsp. matzo meal
Vegetable oil to fry
Apple Sauce & Sour cream for serving

Instructions:
Grate the onion and potatoes with a box grater or as I described above (much faster!) into a bowl. Then mix with the remaining ingredients. Heat a skillet with vegetable oil (enough to cover 1/2 of the pancakes) over high heat. Drop spoonfuls of the mixture into the hot oil (don’t crowd) and fry until golden brown on both sides. Drain the latkes on paper towels and sprinkle lightly with salt. Serve with apple sauce and sour cream.

Coconut Macaroons


For holiday gifts this year I chose to make the 2011 Food & Wine magazine coconut macaroons because I thought it was going to be quick and easy. I was wrong. My first batch was a disaster. I tried to half the recipe because it said it made 40 and I only needed 20. What resulted was a bunch of coconut pancake-like cookies.

Round 1 = EPIC FAIL

I tried again and made the full amount because it was obvious I didn’t have enough coconut. Whoever “tested and perfected” this recipe at F&W mag didn’t do a good job.

Reason 1 – The recipe doesn’t come close to making 40 macaroons as stated, it was more like 25.
Reason 2 -Don’t bake for 25 minutes! If you don’t want badly burnt cookies watch them carefully once they hit 10 minutes in the oven …anything over 15 and you are in trouble.
Reason 3 – There was no mention that the macaroons may run during baking so if you want them to look like what you see in a store (round balls) then you will have to trim the edges.
Reason 4 – They say to stick the finished product in the fridge for about 5 minutes for the chocolate to set. It takes a good 20 min.

In the end they still tasted killer but in order to not have to doctor them up to look presentable they need either more coconut or less sweetened condensed milk.

Recipe link
Food & Wine magazine, Dec. 2011

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

Garlic-Pesto, Brie & Onion Burger


We love burgers…this time it was made with beef from our grass-fed beef club. The meat was fantastic. This recipe is from the burger queen herself, Miss Ray. Tasty…but not good for a first date.

Recipe link
Rachael Ray

Project Open Hand Peanut Butter

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

Project¬†Open Hand, a San Francisco non-profit food relief organization that provides meals and groceries to the city‚Äôs 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 Р730 Polk Street or SF Whole Foods markets.

Also, find the peanut butter featured in Humphry Slocombe ice cream flavor ‚ÄúOpen Hand Fluffer Nutter” and Dynamo Donut’s ¬†‚ÄúOpen Hand Peanut Buddy‚ÄĚ 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/

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