Fresh Approach Cooking

Lamb and Eggplant Pasta

2024-09-03T15:03:00.000-07:00

2024-09-02T11:14:00.000-07:00

I don't think anyone will ever see this, but I'm posting it for the giggles. I figure I need at least one post on here every few years!

#Recipe for #pasta with lamb, eggplant and yogurt sauce

The video shows 2 servings. This makes four.

Cook one pound of pasta in salted water. Drain and set aside.

Dice one large eggplant and saute in ¼ cup olive oil until browned. Remove from the pan and set aside.

In a small bowl, combine 1 cup plain yogurt and ¼ cup minced dill or #mint. Season with salt.

To the pan, add four cloves of minced garlic and one small minced shallot, cook for one minute, then add 1 lb. ground lamb or beef. When browned, add back in the eggplant turn off the heat, add ¼ cup more minced dill or mint.

Season with chile flakes and black pepper.

2020-01-07T08:45:00.003-08:00

Well, it's been a few years since I wrote anything here. So funny to think about. This used to be how I spent a lot of my time. Cooking, writing, taking pictures, and then blogging about it. I still do the first three, and that does take up time, but this space has been neglected while I moved on. (A little bit anyway.) Maybe I'll come back to this some day. Maybe I won't. Time will tell.

If you want to see pretty pictures of food and the occasional snippet of my life in the mean time, my instagram is www.instagram.com/chickswithknives

See you there!

(Wow, this platform is so retro it took me a few seconds to re-set my brain and use it! HA!)

xoxo

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James Andrews Beard was an American cook, cookbook author, teacher and television personality. Beard was a champion of American cuisine who taught and mentored generations of professional chefs and food enthusiasts

Facts about SNAP (formerly known as food stamps) SNAP benefits can only be used to purchase food. The average monthly per person benefit is $138. One dollar of SNAP benefits generates $1.73 of local economic activity or benefit.

Blueberry-Coconut Cream Cheese Schmear

2013-11-30T18:51:00.004-08:00

Blueberry-Coconut Cream Cheese Schmear

So, a few weeks ago, I found myself at a glamorous shin-dig being sponsored by the U.S. Highbush Blueberry Council. One of my favorite people of all time, Ms. Erika (a woman I can say has showed me more kindness than I deserve and I will forever adore her for it) of In Erika's Kitchen, designed and cooked an entire Thanksgiving meal that included blueberries in every course. Needless to say, the food was divine, inspired and just plain delicious.

I was coming from work that day and therefore a bit late. I tried my best not to be disruptive as I sneaked in. I eased myself in to a chair and found myself sitting next to three incredible blogger gals and interestingly, the two representatives from the U.S. Highbush Blueberry Council. I like nothing more than having the experts at my elbow and these handsome gentlemen knew their stuff. I asked a zillion questions and they cheerfully indulged me with smart, witty and informative answers. (Go to their site any time. You'll see. Those people aren't just advocating eating blueberries, they are in the know and thrilled you might be as excited as they are.)

As an avid gardener, consumer and freakishly obsessed blueberry lover, it was heaven. It was then they told me they were asking bloggers to post original recipes using blueberries. It was a no-brainer for me. I had to join in. (And yes, there is a cash prize at stake. What fun, right? Right!)

So, the next few posts include my recipes featuring blueberries, or as anyone in the know calls them Little Blue Dynamos. Super fruit, super delicious. I hope you like all of them. I really, really, really LOVED creating (and yes, eating them), and hope you do too.

And now...a fun story...when I was in school, my boyfriend bought us a pet iguana that we named Jethro. Turns out that sweet little lizard (who would RUSH across the room to snatch blueberries out of my hand) was a picky eater. His scaly self lived on a diet of mesculun, tofu and blueberries. As a college student on a budget, I loved that I could justify buying quarts and quarts of those dusky blue gems under the auspices I was feeding them to my sweet green pet. Of course he only indulged in two or three a day, but me, I downed them like candy. Still do. Don't you? Yea...you do.

That shared, it's time for an intro to our recipe:

Oy, I do love a good bagel. I came up with this to top it all off. It's sexy and fun and woweewow. You're gonna love it. Try it my peaches, and enjoy. xoxo

Serves 4 – 6

8 ounces cream cheese

1 cup blueberries, slightly mashed

¼ cup sweetened coconut flake

Combine all. Let rest 10 minutes for flavors to meld. Serve on plain bagels, or use as a base for your favorite cheesecake recipe.

Keeps, refrigerated for up to 4 days.

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This recipe was created as part of my tribute to blueberries, and as an entry in the "Blueberries Meet Their Match" contest, sponsored by the U.S. Highbush Blueberry Council. Check them out, here. I wonder if they would like my slogan ... "Blueberries, better than the best." #littlebluedynamos

Follow me on twitter @chickswknives

© 2013 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com

Blueberry and Corn Salsa with Grilled Chicken

2013-11-30T18:23:00.000-08:00

Blueberry and Corn Salsa

Okay, kids. You wanna jazz up dinner? You want salsa but with a bit of showmanship and some free-radical love (hate? Free radicals confuse me. I just know the blueberries in this dish fight them. Ward them off? Whichever is best. That's what blueberries do. They fight the good fight without you even knowing it.)? You want to impress your friends and family? Look no further.

This is gonna rock your world and leave you wanting more. (We made 4 cups worth tonight. It's gone. Need I say more?) Drench some chicken with it. (Mom and Pops couldn't get enough.) Serve it with chips. (Bro macked it down.) Eat it right from the pan. (Guilty as charged.) Or...try it over Momofuku style corn-flake infused ice-cream. You might think it sounds strange, but it's so good, your head might explode.

So, I urge you to try this my peaches, and enjoy. xoxo

Serves 4 – 6

1 teaspoon vegetable oil

¼ cup red onion, diced

¼ cup red pepper, diced

¼ cup corn kernels

½ cup fresh or frozen blueberries

2 tablespoons white balsamic vinegar

½ tablespoon white sugar

Coarse ground black pepper, to taste

In a small sauté pan, heat the oil over medium high heat. Add the onion, peppers and corn and sauté until translucent, stirring often. Will take about 4 minutes. Add the blueberries, white balsamic vinegar* and sugar. Stir to combine. Taste and add more sugar as needed. Finish with black pepper.

Serve with grilled chicken, or as a salsa with chips. For the photo, I pan seared a chicken breast and topped it with the salsa. Gotta say, of the myriad dishes I made with blueberries tonight, this was one of the top contenders. Wow is it tasty.

*white balsamic vinegar is available in most grocery stores, or online. White balsamic blends white grape must with white wine vinegar and is cooked at a low temperature to avoid any darkening. You can always subsitute dark balsamic if needed.

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This recipe was created as part of my tribute to blueberries, and as an entry in the "Blueberries Meet Their Match" contest, sponsored by the U.S. Highbush Blueberry Council. Check them out, here. I wonder if they would like my slogan ... "Everyone knows blueberries are the most super-cool of the super fruits."

Follow me on twitter @chickswknives

© 2013 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com

Blueberry Aigre-Doux with Pork Chops

2013-11-30T18:06:00.000-08:00

Blueberry Aigre-Doux

Sweet and Sour Blueberries with Pork Chops

Aigre-Doux means sweet and sour, which is exactly what this is. Or maybe more. Dunno. Do know it's versatile and easy to love. It's a staple in this house.

Try it my peaches, and enjoy. XOXO

Serves 4 – 6

½ onion, minced

1 cup balsamic vinegar

¼ cup water

1 cup white sugar

½ teaspoon salt

1 teaspoon finely minced rosemary

Black pepper to taste

In a small saucepan combine all the ingredients. Let simmer gently until the blueberries are soft and the liquid has reduced slightly (it should thicken up a bit.) Remove from the heat, taste and add more sugar or vinegar as needed. Add black pepper to taste.

Serve with grilled or pan-seared pork chops, or on a cheese platter. It pairs especially well with cheddar cheese. You might also use it in a grilled cheese sandwich. Don't be shy!

Will keep in the refrigerator for up to 3 weeks.

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This recipe was created as part of my tribute to blueberries, and as an entry in the "Blueberries Meet Their Match" contest, sponsored by the U.S. Highbush Blueberry Council. Check them out, here. I wonder if they would like my slogan ... "Blueberries, the little blue dynamos that rock your mouth, and help your health."

Follow me on twitter @chickswknives

© 2013 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com

Blueberry Barbecue Sauce Glazed Ribs

2013-11-30T17:54:00.000-08:00

Blueberry Barbecue Sauce

Um...this is an amazing, incredible, mouth watering recipe. It's got pop, pow and pizzazz. It's super tangy and pairs perfectly with rich meat (such as the ribs in the picture, or over a brisket. That would be supreme.). As a food blogger, I always hope wish and pray the pictures really convey how good a recipe is, because this blueberry bbq sauce deserves to be recreated by you, your friends and everyone out there. It's bomb.com. Try it my peaches, and see. XOXO

Makes 2 cups

1 onion, minced

4 cloves garlic, rough chop

1 teaspoon vegetable oil

2 teaspoons spicy brown mustard

1 teaspoon prepared horseradish

2 cups fresh or frozen blueberries

Pinch each of pepper, allspice and cloves

1 tablespoon molasses

½ cup brown sugar

1 tablespoon rosemary, minced fine

Salt as needed

In a medium saucepan, sauté the onion and garlic in the vegetable oil. When softened, add the mustard, horseradish, blueberries, spices, molasses, brown sugar and rosemary.

Let simmer 20 minutes, stirring occasionally so it does not stick to the bottom of the pot. It should be thick and tangy when ready.

Taste and add salt as needed.

Use as a glaze on beef short ribs, pork or chicken.

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For the ribs in the picture, I seasoned the ribs with salt and pepper, then grilled them for 30 minutes. Added a thick layer of the sauce and then put them under the broiler for 5 minutes. Served with more sauce on the side.

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Follow me on twitter @chickswknives

© 2013 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com

Charred Zucchini Soup with Chorizo Stuffed Squash Blossoms

2013-06-24T13:38:00.001-07:00

Not going to really blog much, but did want to post a picture of this cold soup that was served at our Chicks with Knives dinner and include the recipe.

Enjoy!

6 green zucchini, sliced lengthwise

1 small yellow onion, thick slices

Olive oil, salt and pepper

1/2 cup blanched almonds

Toss the zucchini and onion in olive oil, salt and pepper. Arrange the zucchini cut side down on a baking sheet. Add the onion, too. Roast at 450F until slightly browned. Should take about 20 minutes.

Let cool slightly and remove from the baking sheet. Add the almonds and bake those for 5 minutes or until slightly browned.

Puree all with olive oil, water, salt and pepper and a tiny pinch of cayenne.

Serve room temperature.

We served it with oregano oil (oregano, pureed with grape seed oil and heated briefly then strained.), minted farmers cheese (we made the cheese, but you can buy it. We added minced mint and lemon zest), and roasted squash (slices pattypan squash roasted with olive oil, salt and pepper.) There was a grilled spring onion on the side as well.

The squash blossoms were stuffed with house-made beef chorizo and Mexican cheese with garlic and pepper. We then tempura battered and fried.

Lemon Buttermilk Cake #2

2012-02-07T05:56:00.000-08:00

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Apparently, I am somewhat obsessed with making this purdy lil' cake. According to the notes in the margins I have made it nine times since 1999. For me, that's a lot, since I rarely bake and even more rarely eat cake.

The funny part is, it's really not my kind of treat. It's quite plain. Which might explain why the original (this is adapted) appears in the Plain Cakes chapter of Maida Heatter's Cakes. I like my snacks (read: empty calories) closer to a sugar-bomb, so what's with my repeat performances here?

Well, there is an answer. If you have a thing for jam, this is THE cake to put it on. Oh my gosh. I serve it with lemon curd, Sqirl jams (Order some today. Trust me. Deliciousness.) and when I really go overboard, I melt some butter and toast this lightly in it. Uh-huh. I do. It's sinfully fantastic.

So try this my peaches, and taste the joy.

xoxo

Finely grated zest of 5 large lemons (more is good, too)

3 T lemon juice

3 cups flour

1/2 t. baking soda

1/2 t. sea salt (fine)

1/2 lb. butter

2 cups sugar

3 large eggs

1 cup buttermilk

GLAZE

1/2 cup lemon juice

1/3 cup sugar

Preheat oven to 350F. Butter an angel food cake pan. If you can, line the bottom with parchment. It's better if you can, but not totally needed.

Combine the zest and 3 T. lemon juice and set aside.

Sift the flour, baking soda and salt in a medium bowl.

In a stand mixer, beat the butter until soft (yes, you CAN do half and half Crisco and butter. I have when in a pinch.), add sugar and beat until mixed. Add eggs one at a time and beat well until mixed. Add in 1/2 of the dry ingredients, then the buttermilk, then the rest of the dry ingredients. Beat until smooth, but not longer. (Ever wonder why recipes say this? The more you beat flour the more the gluten develops and toughens the final product. Ta-dum!) Stir in the lemon juice/zest.

Combine the glaze ingredients. Stir and set aside.

Pour in to prepared pan. Smooth the top. (The batter is thick.) Bake 45 minutes to an hour or until a cake tester inserted in to the middle comes out clean.

Remove the finished cake from the oven and let stand a few minutes. Invert on to a foil lined plate. Brush the glaze over the warm cake. Let stand until cool.

© 2012 Fresh Approach Cooking
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© 2012 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com

Follow me on Twitter @chickswknives

What Happened to 2011? Dates with Honey

2012-01-14T06:41:00.000-08:00

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Apparently, I did not blog in 2011. Well, not here anyway. I did post a few of my (edited) thoughts elsewhere though. On the L.A. Weekly blog Squid Ink in particular. That was fun.

Looking through old pictures, I certainly did a lot of cooking though. That was fun, too.

In the interest of not letting this blog end, but still being lazy about it for some reason - I present a simple recipe for cheese and walnut stuffed dates.

Try this and enjoy!

12 dates, pitted

3 ounces goat cheese or blue cheese

12 walnuts, toasted

honey and salt as needed

Put a small amount of cheese in to each date. Top with a walnut. Broil for 3 minutes or until warmed. Sprinkle with salt and drizzle with honey. Serve immediately.

© 2012 Fresh Approach Cooking
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© 2012 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com

Triple Truffle Mushroom Arancini

2010-09-16T21:05:00.000-07:00

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To make arancini you first must have left-over risotto.

But honestly – who has such a thing? Leftover risotto? Ha! But even if one does – who suddenly thinks to fry it instead of re-heating it?

Oh, wait, I know! I know! (Hand shoots up in to air)

Me. I had left over risotto and I fried it.

That’s sort of what I do. I guess. I cook, I eat, repeat.

Anyway…

It’s been a long time since I’ve posted on this site. Not for lack of cooking, or photographing, but just from lack of…um…posting.

Ha!

But here I am. Posting. I think I was motivated to do so because I am attending something called Blogger Prom this upcoming week and part of me realized I don’t exactly qualify to be there unless I am a blogger…so I thought I might as well hop to it. (Though in actuality, I’m not even going as a blogger, I’m going as a guest of one of the Prom Committee members. Insert confused snickers here.)

So here you go my peaches, my loves…

A simple recipe (well, no, that isn’t true at all…it’s a bit complex. Not in a Top Chef kind of way, but still…) for you to make at home.

And I do hope you will.

So try this my peaches, and taste the joy.

2 cups day old mushroom risotto (porcini mushroom, if you can)
3 ounces brie with truffles (or, not, your call)
2 eggs
1 ounce water
1 cup flour
3 cups panko breadcrumbs
3 cups vegetable oil
Truffle salt to taste
1 small black truffle, shaved (domestic is realistic.)
½ cup mayonnaise (home-made is best!)
White truffle butter
Silver dust (available from high end pastry supply shops)
Chives

Put the truffle butter on a plate.

Slice your chives on the bias.

Form the risotto in to balls with a pinch of the brie in the center. (If you dampen your hands before doing this, it works better.)

Pour the mayo in to a small squeeze bottle.

Stir together the eggs and water in a small bowl. Place the flour in another bowl and the breadcrumbs in a third bowl.

In a deep sauce pan heat the oil over medium high heat to 350F.

Dip each ball of rice in to the flour, then egg, then panko.

Fry until crispy. Remove from oil and place on a cooling rack. Sprinkle with truffle salt immediately.

When cool enough to handle, inject the balls with a small squirt of mayo.

Rub the mayo insertion point on the truffle butter. Top with a slice of black truffle that has also passed over the truffle butter. (This helps it stick)

Dip a dry paint brush in to the silver dust. Position the brush over an arancini and knock gently to coat. Top with a slice of chive and serve.

>Makes about 20 arancini.

© 2010 Fresh Approach Cooking
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© 2010 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Arancini means little oranges.

I've been bloggin' so long, turns out, I've done something like this before...check it out!

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Most commercial truffle oils are flavored with synthetic compounds such as 2,4-dithiapentane, one of many molecules that give Italian white truffles their distinctive aroma.

Pickled Asian Pears

2010-04-29T09:05:00.000-07:00

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Hi peaches!

SO get this…recently I was invited to a food event featuring some lovely local chefs doing a cooking demonstration. I was in and excited to go, since a few of my friends were planning on attending, too. Sounded like a nice way to spend a few hours…ya know?

Plus…there were cocktails.

The funny part was that when I checked in and was handed my nametag I honestly was mildly surprised to see I was there representing this blog! Ha!

It’s not that I forgot I had it, I just somehow didn’t realize other people were still tuned in!

Oops.

So…after that jolt…and three weeks later, I’m back here…with a quickie post on pickled Asian pears. Because they are beyond delicious, super easy to pull off and you should make some.

Try this my peaches, and taste the joy.

xoxo

Pickled Asian Pears

(This is a quick pickle, which means it does not need to ferment and is ready to eat as soon as it is chilled.)

4 large Asian pears, peeled, cored and sliced in to ¼ inch wedges

1 large red onion, sliced in to thin wedges
3 cups water
2 cups white vinegar
2 tablespoons white wine
1 ½ cups white sugar
2 tablespoons salt
2 tablespoons curry powder
1 teaspoon mustard seeds
1 teaspoon coarse ground black pepper
1 bay leaf

In a large, non-reactive (that means, don’t use aluminum) sauce pot, combine the onion, water, vinegars, wine, sugar, salt and spices. Let simmer for 3 minutes then taste and adjust salt/sugar/vinegar to balance. It should be a bit salty (it IS a pickle) and not overly tart.

When the flavors are to your taste, then add the pear and simmer 4 minutes. Don’t boil, simmer. Boiling not good. Simmer, good.

That’s it! Take off the heat and let cool. Transfer to another container and chill in the fridge until ready to eat.

I served them alone, but you can try them on a cheese plate, or with pork, or any bbq kind of meal. Super yum!

Makes about 3 cups.

© 2010 Fresh Approach Cooking
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© 2010 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Follow me on twitter!

Asian pears are in season from July into late October.

Desserts for Breakfast posted a beautiful Asian pear frozen yogurt and lemon ginger macarons recipe. Check it out here.

5 Holiday Gift Ideas for Chefs and Food Lovers

2009-12-08T12:18:00.000-08:00

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Well then kiddies, it’s that time of year again!

Time to get those gifties picked out and who better to help you than lil ol’ me, here at my lil ol’ blog, Fresh Approach.

Just some fun little things for the chefs and food lovers in your life.

I went ahead and chose five things that I know I love and hope you will too!

Happy Holidays!

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1. Pig Corkscrew from Graham and Greene.

Is this not the cutest thing you have laid eyes on in ages? I love it and everything about it. Plus, it opens wine...so...you know...bonus!

It’s from a British website though…so, it costs a bit, but they do ship overseas, so fear not, you just have to call and arrange it.

2. Royal VKB and Margriet Foolen’s Slow Cooker from A+R store.

A very chic and modern slow cooker/tagine. I love the design asthetic of this, and that there is a video explaining how to use it. What could be better?

In the winter, it's perfect for making warm, delicious stews, and in the summer, you can (and will!) wow your guests with light fish tagines.

3. Krinos Taramosalata – I don't know how things went down at your house way back when, but when I was a little girl my parents always put this out for cocktail parties. It's a caviar spread that captures the taste of the ocean without the pricetag of the Sturgeon stuff.

It’s also the ideal thing to offer with pita or crudite.

Salty, creamy, perfection! If you have never had it, it's worth checking out. Great stocking stuffer, too. Of course.

4. The Forking Fantastic Cookbook – Zora O’Neill and Tamara Reynolds are two ladies who run a supper club in Astoria Queens, (And I think we all know how I feel about supper clubs!) and I have to say…they really are fantastic.

Get a copy and read all about their culinary adventures. Then try their Fried Chicken For a Crowd recipe. Omg, yum.

5. Pewter Place Card Holders.

I know, I already sent you to the Pig Corkscrew, and now these. But seriously…how sweet are these? Plus, they are from Hazelnut New Orleans, a really great store that I am pretty sure you will love.

Okay kids, that's all! I hope you found some inspiration! Have a terrific holiday season and see you in 2010!!!!

xoxo

© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

This is what I suggested in years past! 2008, 2007, 2006, 2004

Potato-Buttermilk Vichyssoise with Potato Chip Garnish

2009-09-08T11:38:00.000-07:00

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Potato delight!

Growing up, my parents (much to their credit) didn’t have a lot of pre-made foods in the house. No frozen dinners, or packets of instant anything. And there just weren’t any unhealthy snacks. (Again, to their credit.) Maybe there would be pretzels, and once in awhile a few dozen packets of airline peanuts would show up, but that was about it. Certainly no chips...

Now, one day, when my brother and I were 9 (me) and 11 (him) we decided we really needed those potato chips…and since there were none to be found, we naturally just got it in our heads to make them ourselves.

(This is where us seeking adult supervision would have been helpful. But we were really independent children, and not exactly prone to telling anyone what we were up to most of the time. Or, ever really.)

If I recall correctly, without consulting any one or any books, we surmised that chips are made by dropping thin slices of potato in to hot oil. Super easy! So, we got out a large pot, a giant jug of olive oil, some knives, some tongs and paper towels. We set the pot on the stove, filled it with oil (I’d say just around a gallon) and sat to wait for it to boil.

Yes. We sat waiting for the oil, to boil.

Now some of you may not realize what is wrong with that statement, so please let me clarify. Oil, does not actually boil. I mean it gets good and hot, yes, but it does not visually indicate it is hot with bubbles breaking the surface. No, really hot oil just starts smoking. At first. Then it bursts in to a huge flash fire.

Good times, good times. And by that I mean, near fiasco. (And alas, this is not even the first or last story of us nearly burning the house down. Oops!)

I do know we somehow got the fire out, (we are nothing if not level-headed people) poured the screaming hot oil off of the balcony (Believe it or not, this was the action that got us in the most trouble. The stain from the oil never came out of the pavement below. ) and fanned the extremely thick black smoke out of the kitchen as best we could. When my parents found us we were sitting nonchalantly on the couch watching cartoons and eating apples.

The lesson there kids, is that oil doesn’t boil…and when we are adults and armed with a little know how, chips actually are easy to make at home.

I still don’t have pre-made food in my house though…so recently, much like that day…when I wanted something fried and salty, I did what I have always done. Made them myself. And they were good. And the house is still standing. A triumph indeed.

Now try this my peaches, and taste the joy.

3 large fingerling potatoes
2 cups canola oil
Salt
1 large sweet onion
4 cloves garlic, rough chop
1 quart buttermilk

Peel all of the potatoes. Slice one in to thin rounds, and the other 2 just into a rough chop. Soak the slices in cold water while you prepare the soup.

In a medium soup pot, sauté the potato pieces, onion and garlic until soft. Add buttermilk and salt and reduce heat and let simmer for 15 minutes or until the potatoes are soft. Remove from the heat and puree in batches. Strain through a fine mesh strainer. Taste and add salt and white pepper as needed.

In a medium pot, pour oil to a depth of ½ inch. Heat until a thermometer reads 310F. Remove sliced potatoes from cold water and pat dry. Fry until golden, remove, sprinkle with salt and let cool.

Use the chips as a garnish on the soup.

Serves four.

I used Weiser Family Farms potatoes and sweet onions, that I got at the Santa Monica Farmers Market. The buttermilk was left over from making butter. Yes, I'm that big a geek.

© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Ever wonder about the process for producing kettle-style potato chips? Check it out, here.

Follow me on Twitter http://twitter.com/ChickswKnives

Vichyssoise (pronounced /viːʃiːˈswɑːz/) is really a French-style soup made of puréed leeks, onions, potatoes, cream and chicken stock.

If you are in San Juan Capistrano (or thereabouts) on Sept. 12th, check out the Ecology Center's celebration of local foods, Green Feast fundraising dinner!

Drink of the Week: Tarragon Vodka with Oro Blanco Grapefruit Juice

2009-07-22T06:23:00.000-07:00

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Mmm. Deep summertime bliss.

When life hands you grapefruit, make a greyhound! (That's a grapefruit-vodka cocktail...)

Isn’t that the expression? No, it isn’t. But it sure is a nice thing to do!

While on a casual visit other day, my dear friend The Hostess could not get over how abundant my herb garden (of delights) has become. I do admit, it seems as if I have six kinds (in varying states of verdant health) of everything.

Except tarragon. I just have the one. Classic French.

And I have a lot of it. A gang-load. A whole passle. The fragrant fronds are taking over. (Pop by any time if you need a sprig!) Which of course got us talking about all of the things a clever kid can do with an assertive herb such as tarragon. Herbed chicken, tarragon-lemon sorbet, and this being us, well, the talk led to infused vodka. (Refreshing!)

So we hatched this cocktail recipe not only so we could use up some tarragon, but also as an excuse to throw a dash of Fee’s Brothers Grapefruit bitters in to the mix. (What with having a bottle on hand, it seemed like a quality idea.)

It did take a week to infuse the vodka, but if you want to cut right to the chase, there is tarragon infused vodka on the market, you just need to suss it out.

Now…we made this with locally grown (and locally “developed.”) Oro Blanco grapefruits, which happen to be amazingly sweet. If you don’t have them around, I suggest either using a sweetened juice or adding a touch of simple syrup, to taste. It shouldn’t be cloying. This is a grown-up drink afterall.

When it was done, we sat in the shade of a tree, and quietly contemplated the perfection of the drink. A sweet-tart concoction that had us smiling all day long.

Now try this my peaches, and taste the joy.

(This should be enough ingredients to create two drinks. More grapefruits would equal more drinks.)

1 (750ml) bottle, tarragon infused vodka
1 large Oro Blanco grapefruit, juiced
1 each passionfruit, juiced
Fee's brothers grapefruit bitters (or any bitters you may have)
Soda water
A few sprigs of tarragon for garnish

In a large glass, combine 1 1/2 ounces (a shot) of vodka, 4 ounces grapefruit juice and 1 teaspoon passionfruit juice, a dash or two of bitters. Stir. Top with soda water. Pour in to a tall glass with ice. Garnish with tarragon sprigs.

© 2009 Fresh Approach Cooking
_____________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

The Oro Blanco grapefruit was developed by the University of California in Riverside, California.

Follow me on Twitter http://twitter.com/ChickswKnives

The grapefruit is a subtropical citrus tree grown for its bitter fruit, an 18th-century hybrid first bred in Jamaica. When found in Barbados it was named the "forbidden fruit";it is also called the "shaddock", after its creator. - Wiki

Schav (Or, Cold Sorrel Soup)

2009-07-17T08:23:00.000-07:00

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For you, my peaches, we have a photo and recipe for a summery sorrel soup that has always been much maligned due to it’s fantastically unsavory color.

(So sad!)

It is a dish with a color that exists somewhere between not-so-plucky army green and decidedly cringe-worthy, cement grey.

Something one associates with World War 2 era British school dinners and/or prison food. (Or, as Sam called it, "Sludge taken from Shrek's swamp.") So…in other words…it lacks a certain visual appeal.

But that color, what-ever-it-is, is a deceptive little shade of…um…not-so-pretty, because the soup itself is really extra terrific. It packs a bit of pow in that drab dress coat. It is bright and sour and creamy and cold and unexpectedly divine.

And not only is it a wee bit hard on the eyes, and oh so very easy on the palate, but it is also a very humble Russian peasant soup (when called schav) and at the same time, a very upscale French delicacy known as soupe a l’oseille. Go figure. One soup, two ends of the culinary spectrum.

But names and looks aside, it really is one of the best things you can eat on a hot day. Simple to make, and simple to eat. You will thank me for this recipe and I promise, after the first sip, you will have a whole new opinion of that old maxim that we eat with our eyes.

Now try this my peaches, and taste the joy.

2 T olive oil
3 pounds sorrel leaves (I used a mix of French sorrel and red sorrel from my garden)
2 quarts water
1 large baking potato, peeled and diced
Salt and pepper
1 T lemon juice
3 eggs , beaten
1 cucumber, sliced (for garnish)
Dill sprigs (also for garnish)

Heat olive oil in a large soup pot, over medium heat. Add the potato and cook (stirring often) 5 minutes. Add sorrel and water and bring to a boil. Let cook about 30 minutes.

Whisk together three egg yolks, temper with the hot soup, and whisk it all into soup. Return to the stove and cook for 3 more minutes. (Do not boil, or the eggs will scramble.)

Working in batches, carefully puree the soup in a blender.

Taste, adjust seasoning and add lemon juice as needed. Chill. Garnish with cucumber slices and dill sprigs and serve.

(Some people like this with a dollop of yogurt or sour cream, too.)

© 2009 Fresh Approach Cooking
_____________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Story and recipe for schav from The Jew and the Carrot

What is it about the Tamra Davis Cooking Show that has me coming back for more?

The common sorrel, or spinach dock, is a perennial herb, which grows abundantly in meadows in most parts of Europe and is cultivated as a leaf vegetable. Because of the mildly acidic taste, it quenches thirst, and may be helpful in boosting the appetite. Wiki

Sultan's Golden Crescent Beans, Dill and Mozzarella

2009-07-14T11:24:00.000-07:00

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When you garden and you get your little hands on a seed catalog…well…lemme tell ya, it's pretty hard to pick what to get first.

Most people (well, maybe just me, but I like to think its most people too) go a bit mad and order enough seeds to fill a few acres of land, instead of the small plot they most likely have.

(Again, maybe just me…)

And it’s so hard to pick what to get, too. With new varieties there is no way to know what will thrive, what you will really love and so on.

I remember my first-ever glance at the amazing, terrific, words-cannot-describe, Seed Savers Exchange catalog. Every glossy page had my eyes wide and my mind reeling for days. Peaches, you have no idea. I wanted it ALL.

Beans and tomatoes and chiles, oh MY.

Luckily, I am a girl who has a pretty good grasp on my own little (gardening skill) limitations, (after catching my breath) so I just stuck with a few things, including these beautiful Sultan’s Golden Crescent beans. (Which I let curl up the corn stalks. Pretty glam, eh?) I mean…this is from their catalog:

"Rarely offered and almost extinct. SSE is pleased to reintroduce this variety. Very distinct curly yellow snap bean, stringless, prolific and very good taste.”

Rare, with good taste. Naturally, I had to give them a go.

And go they did! Go-go-pole-beans! Up-up and away.

Then it came time to eat them. Mmm. Mmm. So delicious.

Now you may not have them (I can't imagine you do…) but Im betting you can get yourself some regular string-less pole beans, and those will work just dandy. Uh-huh. Dandy indeed.

And in an effort to highlight the wonder that is these darlings, you may want to do something simple and fresh. Just like this.

So try this my peaches, and taste the joy.

1 pound string beans, trimmed
2 T mayonnaise
1 tsp red wine vinegar
1 T minced dill
1 T minced shallot
A few leaves of basil, torn
¼ cup fresh mozzarella (I got mine from the Hollywood Farmers market...mmm.)
Salt and pepper

Plunge the beans in to a large pot of boiling, salted water. Let cook for 2 minutes. Drain and rinse under cold water to stop the cooking.

Meanwhile, in a small bowl, whisk together the rest of the ingredients. (Except the cheese.) Season to taste. Add the cheese and let it marinate for up to a day.

Add the beans, season again and serve.

Serves four as a side dish.

© 2009 Fresh Approach Cooking
_____________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

String beans are green beans with "strings" that are tough to eat and should be removed.

Would you like to follow me on Twitter? http://twitter.com/ChickswKnives

Vitamin C helps your body absorb iron from meat. So add some fruit salsa to your grilled steak or burger.

L.A. International Wine & Spirits Competition

2009-06-19T09:25:00.000-07:00

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Imagine taking a sunny summer afternoon off, and heading to a chic hide-away above Rodeo Drive in Beverly Hills to meet with some fantastically interesting people and taste award winning wines, spirits and olive oils, all courtesy of the lovely people of the L.A. County Fair. (An event that you may all recall...I love. Love. Love. The fair is the best!)

Well...I don't have to imagine it so much, since I did just that yesterday. And I am so glad I did because I can share my experience with you, sweet readers!

You see, there is so much (so, very, very much) going on in the world of wine. Sometimes it can be so hard to figure out a place to start. Do you buy by price? By grape? By label (I confess to doing all three.) Or maybe, you do some research and find award winning wines. Trusting experts, making good choices.

Well...the L.A. County Fair and the Los Angeles International Wine and Spirits International Competition (in their 70th year!) would like to offer you some assistance. After tasting more than 3000(!) wines, the judges picked their best-ofs in all sorts of categories so that you, the consumer, (and hopefully, Fair goer.) can select a perfect wine. I never really thought of wine/spirits awards as being designed for that, but now it all makes perfect sense. Instead of you or me trying every wine under the sun, why not let some experts do it and we just get to enjoy the (oh no...here it comes...) fruits of their labor. (Yes. I did. I made that pun.)

I know I would have ended up far too tipsy had I tried even more than six...(let alone 3000) so I picked and chose and what I did try left a great impression on me. (It also re-affirmed that I actually do enough about wine to know what I do and don't care for.)

So what did I try?

Just for fun I tried the "Best Fruit Wine" winner, Breitenbach Wine Cellars, American Apricot Wine, first. Since, let's be honest, this is not a wine most people ever think to purchase. But I have to tell you...it was a bit of a shock really. I mean...it was like the essence of apricot. Really fragrant and balanced and totally drinkable. I can imagine it with a bit of sparkling water, or as the perfect addition to ice cream or a dessert sauce. More of a sipping wine, than something you would pair with a meal, it's still really kinda fantastic and worth seeking out. Who knew! And how great that this event allowed me to try something so different than my typical choices. (Which is why you should go to the Fair in September and try it yourself!)

Since I am also a huge fan of the wines of Montepulciano, it was inevitable that I would go mad for the Best of Show - Red $15-29.99 (tie) winner, Cantina Redi, Briareo Riserva, Vino Nobile De Montepulciano DOC 2006. (That's a mouth-full!) It was medium-bodied and smooth, with lots of dark cherry and wild berry notes. I just swooned.

The other wine I really did like was the Best of Show - Red $30 and up: The David Bruce Winery, 2006 Russian River Valley Pinot Noir (since I like Pinot Noir a lot this was no surprise). It was like a burst of raspberry and with just a little chill to it, it is just what a warm summer day calls for.

Actually, this year the awards were divvied up by price category, ($14.99 and under, $15 - $29.99 and $30 and up) which was just a brilliant move on their part. Don't you agree? The three categories make winning wines accessible to everyone, and that is just what a savvy drinker needs in these crazy times!

And as a funny aside...they had a celebrity vintner category too, with people like Tommy
Lasorda competing...and a boy I made out with a million years ago was one of the winners, so bravo to him!

If you want to figure out who that was...and see all of the winning wines, they are all listed on http://www.lawinecomp.com/ and I think you should check it out for sure.

And just so there is a bit of food mentioned, I have to point out that I was completely charmed by a spicy tuna salad that was presented in a large, folded over wonton (resembling a hard taco shell) that was offered on the buffet table. What a smart idea! So much better than on a wonton chip! I am going to steal that for sure.

But none of this rhapsodizing helps you enjoy this wine as much as I did...what is going to help you is a visit to the L.A. County Fair in September or their Wine and Cars Under the Stars event this weekend where all of the winners will be announced and tasted. (It's really fun. Trust me. Get your tickets now.) Drink, see some amazing cars and enjoy a night out. You deserve it.

Thank you so much to everyone who made this fun event happen. I had such a nice time and hope I can do it again next year.

Now go to the Wine and Cars Under the Stars event and sip the joy!

xoxo,
Rachael

© 2009 Fresh Approach Cooking
_____________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

I loved discovering The Wine Valet in Beverly Hills. What a gem!

After drinking all that wine, we had to visit Nic's Martini Lounge for Happy Hour. Their baked oysters are amazing.

Chilled Carrot-Apricot Soup

2009-05-11T07:39:00.000-07:00

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Oh wow. Last week…it was so terrific…cherry cherries had appeared in the market. This week…like a little, fragrant gift…apricots. I was so ecstatic. Such an amazing thing, a perfect apricot!

I had been toying all week with the idea of making a carrot-apricot soup (the idea filled my head and just had to be seen through!) and was kinda-sorta geared up to get it going…(don't you love the way I interrupt myself with parenthetical comments? LOL. Yea...me too.) but I knew I really had to be patient and not pouty if there weren’t any around yet when I arrived at the Sunday Hollywood Farmers Market.

Then happiness prevailed…they were there! Golden, sweet.

And because someone was smiling down on me, I even scored some (super inexpensive! Joyous bonus!) of the “slightly blemished” beauties for $0.25/pound and with a song in my heart I got home and got my soup under way.

This is just too, too easy to bring together. The trick is to really use the most amazing, top quality, flavorful produce you can get. Really...otherwise it's just going to be plain.

I sort of fell in love with the idea of this looking like a melted creamsicle too…giving the illusion it has cream in it…without really having any, so I went with white carrots. You can use orange, of course if you can't find white.

The flavor of apricot should not be pronounced in the soup either…it should just be something you catch at the end of a bite. If your apricots are large, use less. And if you find the whole soup is a bit too delicate for you (I do tend to like very light flavors.) try adding some curry leaves or a bit of orange zest.

Now try this my peaches, and taste the joy!

Cold Carrot-Apricot Soup

1 T. olive oil
1 large leek, cleaned, sliced (white part only)
6 white carrots, peeled, sliced into thin rounds
3 apricots, pulp only
4 cups chicken stock
salt to taste
optional: heavy cream or yogurt to garnish (I tried both and much preferred the cream…but didn't think it needed either...)

In a sauce pan, heat the olive oil. Add the leeks and cook until just soft but not browned. Add the carrot, chicken stock, apricot pulp and salt.

Puree. Pass through a strainer if you want it smoother. Otherwise, chill and enjoy.

Makes four to six servings.

© 2009 Fresh Approach Cooking
______________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Carrot museum!!!

90% of the apricots grown commercially in the United States come from California

Ilva once made a similar soup...check it out!

Apricot means "precious" in Latin. (I keep giggling imagining Golum referring to the Ring as "My Apricot.")

Canyon Ranch: Nourish. Book Review

2009-05-06T08:57:00.000-07:00

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I had to pop in this post…because it’s just hard to resist. Even if my cookbook review skills are notoriously lacking…

I just wanted all you peaches to know how much I really, really like this cookbook, Nourish, Indulgently Healthy Cuisine, from Scott Uehlein at the luxurious and lovely Canyon Ranch Spa and that I urge you to get a copy for yourself.

There are a gazillion of books out there (and many just out in my living room too.) which speak to all sorts of cuisines and fads and fancies. Canyon Ranch: Nourish is not a book like that. It doesn’t pander or preach, or set it's self in some sort of limited category, it just sets forth food you will want to cook.

What sets this apart is that it is that rare thing…a book full of delicious, interesting but approachable recipes that cover a wide range of techniques and tastes without seeming like its oh-so-very-niche. (A good thing in my mind. I mean…I love my macrobiotic-Armenian-soups cookbook but how often do I pull such a thing out?) It’s for people who want dinner. Plain and simple.

While the recipes are all healthy, (having been written by the chef at a world famous health spa and all) it’s all logical healthy. Things people want to eat that happily are good for you too. (How about Chili-Rubbed Tequila Shrimp or Baked Lasagna with Meat Sauce. Italian Vegetable Soup with Cannellini Beans? See.) Pretty fab, right?

There are beautiful (approachable!) photos and calorie counts and explanations too. A few nods to green living and sustainable choices, and voila…a perfect cookbook for the ages. Real, healthy food. (Without any gimmicks. No weird fillers or strange concoctions. Just honest food.)

If you are the type of home cook who wants to open a book for inspiration, information and a bit of hunger-inducing photography…check this one out. It has all that, in spades.

Now if someone would just invite me to the Canyon Ranch Spa to check out the food in person…

© 2009 Fresh Approach Cooking
______________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

"Founded in 1979, Canyon Ranch in Tucson resides in the foothills of Arizona’s Santa Catalina Mountains. "

Nourish - To feed and cause to grow; to supply with matter, promote health; to furnish with nutriment. To supply the means of support and increase to; to encourage; to foster; as, to nourish rebellion; to nourish the virtues.

Heart of palm, also called palm heart, burglar's thigh, palmito, chonta or swamp cabbage, is a vegetable harvested from the inner core of certain palm trees. - Wiki

Artichoke & Olive Ravioli with Chive Flowers

2009-04-29T09:38:00.001-07:00

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Technology still sometimes leaves me bug-eyed. How about you?

I mean...there you are, using your phone, browsing the web, taking pictures and emailing someone 2000 miles away or texting someone sitting next to you, all at the same time. It's really a bit astonishing.

Much like our food, of course. Even this most mundane things have a lot going on!

We can't just drink that glass of water and not remember that a whole lot of nature and technology and man-power went in to it appearing in a vessel with some frozen cubes and a slice of citrus for our consumption. It too is astonishing.

That's pretty much the gist of my world these days. Taking a moment to appreciate that which got us what we eat. It's a vast and amazing system! Wooo---eeeee. Again...it leaves me bug-eyed and slack-jawed.

Like when I was in my favorite old-fashioned book store and I came across a photo of pyramid shaped ravioli. So cool! I snapped a picture of the picture with my phone, emailed it to a friend and queried if she thought we could muster something like that for the vegan edition of our underground supper club, Chicks with Knives. Wham-bam, she replied and we were a go. Technology in action.

Then we just got our sweet selves to the bountiful local farmers market, pondered the fillings possibilities and voila...ravioli. (Well...there was a lot more to it than that. Testing and fussing and tasting and contemplating and pasta rolling and breaks and laughs and all that good stuff. Plus we changed our minds about what sauce went best with it about sixty-five times. And I swear at one point we thought about deep-frying them. Or maybe that was just me. I do love deep-fried!)

So we made 90 of them (Took us, what, three hours? Give or take.) and served it at our swank little dinner party to our glamorous guests and it was a smash hit. (Which I can say with confidence because - technology again - they were reviewed on line by other bloggers.) And that, was that. Technology meets old fashioned cooking. A match made in...the year 2009. And perfection all around.

They are toothsome and filling and salty and rich (without dairy!) and have a faint perfume of garlic and orange. The chive blossoms as garnish offered just the right visual punch and a tiny bit of additional flavor. (Coarse salt would be nice too...naturally.) We only offered two per person (because in all honesty...making another 35 of them would have killed us at that point. It's a lot of work doing this sort of thing on a grand scale!) but at home, I would encourage you to serve five per person.

Now, all of the ingredients in this recipe were organic and sourced locally (mostly at the Santa Monica Farmers Market. We used Santa Barbara Olives and olive oil for instance) but you can really do with anything if that's how you swing. ;-)

So try this my peaches, and enjoy.

1 cup durum wheat flour
1 cup semolina flour
2 tablespoons white flour
1 tablespoon olive oil
water as needed
4 extra large artichoke hearts
1 large baking potato, peeled, cut in to chunks and boiled
1/4 cup dry cured olives, rough chopped
2 teaspoons orange zest
1 tablespoon minced spring garlic
1/4 cup minced parsley
salt to taste (you won't need much if the olives are salty.)
Olive oil and chive blossoms for garnish

In a mixer, combine the flours. Add the olive oil and enough water to bind. Continue to mix until it all comes together adding water, as needed, to keep it smooth and not tacky or crumbly.

Roll out the dough using a pasta maker (per the manufactureres directions) or with a rolling pin. Cut in to four inch squares and chill until ready to use.

Trim down the artichokes (we used ones that were huge. Like 4 pounds each.) to their hearts and steam until soft. Mash with the potato (to bind), olives, garlic, zest and parsley. Season to taste.

Mound 1 tablepsoon of filling in to the center of each square of pasta. Lightly brush the edges of the pasta with a touch of water then gather up the corners and pinch shut. Using pinking shears, cut to crimp and seal. Freeze until ready to serve.

Boil the ravioli in a large pot of salted water until cooked through...about 3 minutes tops. Drain and serve with warm olive oil and chive flowers.

Makes about 36.

© 2009 Fresh Approach Cooking
______________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

All artichokes commercially grown in the United States are grown in California.

Have you read Secret Suppers by Jenn Garbee yet? So great...

If you are in the Bay Area, the Millbrae Spring Faire is this weekend and features a Ravioli dinner.

Chicken with Rosemary and Maple Syrup

2009-03-02T15:45:00.000-08:00

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In the seemingly endless world of online meme’s, one of my darling friends asked me to list the first 25 songs that came up on my ipod and then pass the list along.

I got so far as pulling out the ipod and listening but decided against sharing what came up...turns out my musical taste is pretty bland...

I did notice something though…a lot of the songs were about rain. And umbrellas. Three umbrella songs and seven rain songs actually. In a row.

Weird, right? Is my music player trying to tell me something?

That would be nerve wracking.

And considering how gloomy it is today…well, I was that much more driven from those melancholy musings and in to my kitchen, to make something good and filling and happy making.

Sad songs, be gone.

So I could think of nothing better than this chicken dish. It’s maple syrup glazed sticky-sweet glory. All types of perfection. Really lick-your-plate-clean goodness.

If this can't chase away the glooms, well, I don't know what will...

Try it my peaches, and taste the joy.

6 chicken legs and thighs
2 tablespoons butter
1 cup maple syrup
1 cup chicken stock
1 tablespoon rosemary, minced
1 tablespoon apple cider vinegar
1 heaping tablespoon coarse-ground black pepper
salt to taste

In a large pan, melt the butter over medium heat.

Add the chicken legs and thighs and let brown for a few minutes. Add the maple syrup, chicken stock, salt, rosemary and pepper and let simmer for 15 minutes, turning the chicken once or twice to ensure it cooks through while the sauce reduces and thickens. Add the black pepper towards the end of the cooking.

Taste the sauce when the chicken is cooked through and add vinegar as needed. (It shouldn't taste like vinegar, it just is there to cut the sweetness a bit.)

Serve at once.

Makes four to six servings.

© 2009 Fresh Approach Cooking
_________________________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com/

Native Americans in Eastern North America were the first to discover "sinzibuckwud," the Algonquin word for maple syrup, meaning "drawn from wood." Wiki

Have you eaten at Animal lately?

More than 110 maple producers across New York are joining together to offer the state's 14th annual Maple Weekend, March 21-22 and March 28-29, 10 a.m.-4 p.m. each day. Sugar houses will be open for visitors, and events will include tastings and demonstrations of how sap is boiled into syrup. Syrup and related products will be available for purchase. New York is the second-largest source of maple syrup in the United States with 1,500 producers. (Vermont is No. 1.) - AP

Fig Cookies

2009-01-31T10:12:00.000-08:00

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Do you window shop at the cupcake store? Do your eyes take in the chocolate counter while your mind says "just one! Just buy one!" While your wallet resists? I know I do.

I love to stare at the treats in the little french bakery and wonder. I love all the precision and gloss. The sticky-sweet offerings. But I rarely buy any of it. Do you?

I much prefer to get my hands in and make something of my own.

Maybe you do too?

Because that way, when I have my dear friends over for a cup of tea or a nice little drink, we can have a nibble too. Nothing overtly sugary, just a touch of sweet. Enough to compliment without causing a case of frosting-freeze. (When one consumes so much frosting nothing else can penetrate the taste buds. Typically experienced after two bites of a Sprinkles or Magnolia-style cupcake.)

This cookie (which really falls more in to the biscuit catagory if you ask me.) is all crumbly and rich, like the fig-newton it was modeled after. I loved the way they looked when they were finished. Like each slice of fig was set in a frame all of its own.

Try this my peaches, and taste the joy.

(Very) Adapted from Nancy Silverton's Pastries from the La Brea Bakery (an excellent book, very much worth purchasing.)

1 teaspoon ground anise seeds
1 3/4 cups flour
1/4 cup semolina flour
1/4 cup sugar
2 tablespoons brown sugar
8 ounces butter, chilled
1 egg yolk
2 tablespoons apple cider vinegar
16 dried figs, sliced lengthwise

In a mixer fitted with the paddle attachment, combine the ground anise seed, flours and sugars. Cut the butter in to small cubes and add. Mix until combined. Add the yolk and vinegar and knead until it just comes together.

On a lightly floured board, knead the dough until smooth. Divide in to two disks. Wrap and freeze for 30 minutes.

Remove one disk from the freezer and roll out on a floured surface. Cut in to squares (I used a fluted pastry wheel to do that.)

Preheat oven to 350F.

Place the sliced figs on to the cookie squares and press down gently to adhere. Place on to a parchment lined baking sheet and bake for 15 minutes or until just golden.

Repeat with remaining dough.

Makes 2 dozen cookies.

© 2009 Fresh Approach Cooking
______________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Semolina - milled product of durum wheat (or other hard wheat) typically used in pasta.

The common fig bears a first crop, called the breba crop, in the spring on last season's growth. The second crop is borne in the fall on the new growth and is known as the main crop.

Parsnip Souffle Croutons For Spinach Soup

2009-01-05T09:15:00.000-08:00

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Happy new year everyone! I hope you had a safe and lovely NYE and that you are primed and ready for the next 365 days of madness, glory, good eating and delights.

(What can I say...all things considered, I still hold out for hope and change and all those pretty buzz words...)

My holiday season was quite terrific – with warm days and lots of festive goings on. It really was just flawless.

The one mistake I have made though, was neglecting my beautiful garden. I hadn’t even peeked at it until today and while it really does look a mess (grass has sprung up everywhere. Aye-yi-yi) the soil is dark and rich and lovely and lots of things have burst out in their winter glory.

The celery and fennel have gone wild in a good way, the arugula and sorrel in not-such-a-good-way. And the spinach! My word, it was everywhere. Again. It’s amazing and beautiful. So, naturally, I tore it all out. Not in a malicious way…but because I wanted to eat it. Mmm. But the big suprise was that there were exactly three parsnips. I was so shocked. Sure, they were a bit anemic but I had grown them myself and was pretty excited about that.

Starry-eyed surprise.

I decided to make a soup I have posted here before...but this time, had the time to really sass it up. Because while a bowl of soup is a beautifully rich meal, a bowl of soup with some sass to it is all the better. And that is where the parsnips came in as little starry soufflés.

The concept is based on the Fluffy Spinach Bites in Michel Richard’s glorious cookbook, Happy in the Kitchen, but I changed it up quite a bit to meet my needs.

They came out beautifully. They have the most incredible texture. Light and fluffy for sure, but dense with flavor.

And if you like them (and I know you will.) they also make a fab little passed appetizer. And don't be daunted by the long recipe, it really is a snap to do. Just go with it and reach the zen.

To make three different croutons, I made a base of the parsnip flavor then divided it in to thirds and flavored the other batches with carrot and roasted pepper (respectively.) You can really do any assortment of flavors you like, but my point is that this makes three batches of 64 bites each which is a lot. They hold in the fridge for three days or you can just make a third of this in only one flavor. Just don’t try to make three flavors with a third of this…you won’t get enough “batter.”

Now try this my peaches and taste the joy.

3 pounds parsnip, peeled and diced small
1 large carrot, peeled and diced small
1 red bell pepper, roasted and diced
3 cups heavy cream
12 eggs
1 teaspoon sugar
salt
3 tablespoons gelatin
2 cups parmesan cheese
1 large pinch black pepper
1 large pinch grated nutmeg
½ cup (additional) parmesan cheese
1 large pinch chile flakes

Preheat oven to 300F. Line three 8” square baking pans with foil. Make sure the foil overhangs on two sides so later you can lift the soufflés out. Butter the foil and set aside.

Steam the parsnips and carrots, separately until very soft. (In a steamer basket works best, though I admit, I microwaved them with a bit of water.)

In a blender, combine the steamed parsnip with all of the cream, eggs, sugar, salt, gelatin and parmesan. Puree until smooth. Remove and divide evenly between three large bowls. Season one batch with black pepper and pour in to the first baking pan.

Puree the second batch with the steamed carrots. Add a pinch of nutmeg, pour in to the second baking pan.

Puree the third (last) batch with the roasted pepper, additional cheese and chile flakes. Pour in to the third baking pan.

Bake all three pans for 30 minutes or until firm. Remove and let cool. When ready to serve, cut in to desired shapes and re-heat on a lined baking sheet for 10 minutes or until warmed through.

If you are using them in soup, ladle some of the soup in to a shallow bowl. Swirl some cream on top (using a squeeze bottle works best.) then top with croutons.

Serves six to eight as a soup garnish and 20 - 24 as an appetizer

© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

We served this soup at the November edition of the CWK Sustainable Supper Club. Are you on the list?

Crystal City, Texas is the self proclaimed Spinach Capital of the World, though California produces far more spinach than Texas growers annually.

Michel Richard was the James Beard Outstanding Chef award in 2007.

Looking for other spinach soup ideas? Check out what Ilva did at Lucullian Delights.

10 Holiday Gifts for Foodies, Chefs and Home Cooks

2008-12-13T08:00:00.000-08:00

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Happy Holidays everyone!

I have been saving up some holiday gift ideas for you all year, and am excited to share.

Now, my sweet peaches, I know, I know. The festive light of the holiday season isn't burning quite as brightly this year. We are all looking for cheap and cheerful versus flamboyant and over-the-top.

For all these years, we have been going big, but now, we choose intimate, small, lovely. But that can be a wonderful thing indeed.

Here are my suggestions for gifts that will be treasured by your loved ones now and for years to come. I hope you like them!

1. Viva Terra Enameled Cups and Pitcher Perfect picnic-ware.

Who can resist these beautiful things?

All last summer we drank from them (ideal for a sangria or mojito or for drinks for the kiddies.) and marvelled at not only their beauty but also at how incredibly durable they are. Equally perfect for outdoor entertaining and sitting by the fire. They bring a burst of happy color in to any occasion. And when you aren't using them for bevvies, they make terrific vases!

2. Stirling Silver Utensil Earrings from the Jewelry Kitchen

Giving kitchen-themed jewelry is always fun. And I just think these earrings are too, too sweet. They are so whimsical and fun.

"No cook should be without this delicate set of kitchen utensils dramatically set in a hook earring.

Very eclectic in design, this bevy of cooking tools will delight you in sterling silver. Wear them with pride."

They also have lots of other things too choose from, so make sure to check out their website.

3. Yummyfun Kooking DVD.

Yummy Clare makes all sorts of strange and wonderful edible creations for kids of all ages in this charming and off-beat video series. I admit I ordered the Spookyfun DVD for my niece and nephew and ended up keeping it for myself (they can watch when the visit!), it's that inspiring!

4. Tokyo Recycled Glass Wine Glasses from By Nature.

I love the modern shape of these chunky glasses and that they are made from recycled glass. Perfect for everyday and upscale nights.

All you need is some biodynamic wine to pour in to them.

The company, By Nature, is only able to ship these beauties within the U.K. So save this gift for your British friends. (And they seem to be on sale right now! Bonus!) Or if you really want them, send them to a friend and have them ship them along...

5. Shiitake Mushroom Kit. Grow your own organic mushrooms from GMushrooms.com

"Shiitake is a star when it comes to versatility. This dark brown mushroom, with caps ranging in size from 2 to 4 inches, is the most widely consumed mushroom in Asia. It has been cultivated there for centuries. Its earthy fragrance and meaty texture enhances a wide variety of dishes since the results are beautiful whether they are sautéed, broiled, baked, grilled, stir fried, or sliced thin and used in salads. Shiitake mushrooms have traditionally been used to add complexity to stews or soups, and the stems create deeply flavorful stocks. Shiitake may also be stuffed and broiled"

6. Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagen.

This is the only cookbook I am asking for this year.

"Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and you'll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers." - Jessica's Biscuit

7. 4Mular - Ingredients for Molecular Gastronomy from Le Sanctuaire.

Do you have someone in your life who has taken "play with your food" to a whole new level? Do gels and spheres of liquids turned solid turn them on?

If so, check out Le Sanctuaire and get their chemistry kit started with things like Glycerin Monostearic, Sodium Alginate and Calcium Chloride (to make those super-cool beads of liquids) and much, much more.

8. Biodynamic Wine from Sky Saddle Wines. Sure, sure, a lot of wine is "award winning," but this wine has won awards for being eco-friendly and wonderful to drink. That makes it better than award winning by me. It makes it wine I want to drink and give as a gift.

I recommend (and have been enjoying) the 2006 Sky Saddle Chardonnay but anything from this winery is worth seeking out. And, of course, if you are in Sonoma, CA make sure to pop in for a visit.

9. Divine Chocolate. A farmer-owned fair trade chocolate company.

Come on now kids. It's chocolate and it's fair trade. What else do you really need to know?

(Well...) "The success of Divine means that farmers have a secure source of Fair Trade income that continues to grow year on year. Kuapa Kokoo has invested its Fair Trade income in building schools, sinking wells for clean drinking water to villages, providing mobile medical clinics for farmers in remote growing regions, and fostering women’s income generation projects to help women earn additional income for their families when the cocoa season is over.
The farmers' ownership stake in Divine Chocolate means that Kuapa Kokoo has a meaningful input into decisions about how Divine is produced and sold."

Buy, share, enjoy, repeat.

10. Please (as always) consider purchasing a Menu For Hope Raffle Ticket.

Tickets go on sale this Monday and all money goes to support schools in Lesotho, Africa.

The prizes (yet to be announced) from food bloggers around the world are always simply amazing and worth far more than the $10 ticket price.

Please help support this worthy cause.

Well then, that is all I have. I hope you found something you like.

Happy Holidays!

xoxo
Rachael

© 2008 Fresh Approach Cooking
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You can also always check GOLDSTAR.COM for tickets to all the hottest events! Kids, I love this site!

The Ombudsman and I use it all the time...we get seats at plays, baseball games, and lots more all for great prices. Cant beat that!

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

This is what I suggested in years past! 2007, 2006, 2004

All of the photos in this post come from their respective websites. Credit where credit is due.