Do you have any idea what is in this bowl? I’ll pay the first person who gets it right. (You will be paid in anti-oxidants:) One person guessed a type of pepper; others a fruit, and someone thought they resembled “Hot Tamales” from the movie theater. Still no clue? Well, I was stumped, too…
I had fully intended to post this earlier but a few ‘details’ last week diverted my attention. My husband, Jay, had a partially torn retina and needed surgery; our dog broke his foot; my sister had a medical procedure, and we learned Jay’s mom has lung cancer. You could say we dedicated our time (and resources) to wellness, albeit not yet related to food.
But, alas, a holiday weekend is upon us and what better way to celebrate than with dessert! Seasonal and healthful, of course…fresh from the farmers’ market. Sure to make everyone feel better.
If you blinked, you might have missed apricots at the farmers market this season. They got hit hard by late rains this spring which all but decimated the crop. Luckily I scooped up a few pounds and poured them into one of my favorites dessert recipes: clafouti.
With our weather being a little on the cool side these past few weeks months, the one fruit that keeps shining through is the strawberry. In almost every meal, you can incorporate strawberries (dessert is a meal, right?) and its a great way to start the day. Instead of my usual smoothie, I decided to weave the berries into a batch of fresh made scones…
Nothing spells summer more than B-B-Q…and what goes alongside is a nice serving of coleslaw. But beyond the cabbage and carrots, this recipe steers away from the heavy mayo version and tiptoes into a lighter, fresher dish with just a hint of lime infusion.
In case you haven’t heard…there’s a revolution going on! It starts in the ground, is grown to feed the earth and to nourish its inhabitants. Food. A precious yet vital source and the key to sustainable health. For some, access to food is more difficult than others. Here in the Napa Valley, we live in a climate that is temperate and suitable for planting a variety of crops. Sure, we’re known for our grapes, but there are so many possibilities for additional food production that we are just beginning to uncover…
Wahoo! Farmers’ markets are open again in the Napa Valley and I can’t get enough of them. Even with the frequent occasional rain that graces us into May, growers are bringing their bounty to the locals for the best in what late spring has to offer. And it isn’t limited to produce…’tis the season for some of my favorite fish, too.
Happy Earth Day! And what better way to celebrate than to recycle your food?! OK, that doesn’t necessarily scream ‘appetizing’ but here’s my thought. I adore leftovers. With the exception of fish (save salmon for my salad) most foods cooked the day before have had more time to permeate their flavors, especially when it comes to dishes like soup or stews. And not only does eating leftovers maximize your mileage of that item, it also saves on your pocketbook. Click to continue reading »
As discussed last time, baking has its challenges. Baking gluten free takes that challenge and raises you by ten. Gluten is the ‘glue that holds flour products together.’ It is elastic by nature and is present in all derivatives of wheat, such as bread and pasta. To refresh, I am not gluten intolerant; I just feel better when I eat less of it.
There are chefs and then there are bakers. I happen to be both. I believe the way I came into baking was through my insatiable cravings for dessert, and growing up with the woman who mastered that category: my grandmother. Edna Christmas Knight (so named for her birthday on Christmas Day) was the queen of crème brulee and the richest, most decadent chocolate mousse you could ever wrap your tongue around.
