The Food Diva

Soup's On!

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Tue, 03 Nov 2009 00:28:00 +0000

The autumn season is fully upon us and I am happy to share this recipe for a delicious soup sure to warm you body and soul. Rich in antioxidants, with a lovely orange hue and warming spices this soup was a hit at my latest cooking party and will be a crowd pleaser at your next gathering.

Along with this savory mix of pumpkin and ginger I have another recipe I did last year for decadent pumpkin cupcakes with rich cream cheese frosting.
Stay warm, enjoy!

Pumpkin and Ginger Squash Soup

1 medium pie pumpkin roasted
2 tablespoons grated fresh ginger
3 shallots, minced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 quart vegetable stock (recipe follows)
½ cup heavy cream
2 teaspoons honey
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper

Vegetable Stock:
4 large carrots, peeled and roughly chopped
3 stalks celery, roughly chopped
1 large yellow onion, peeled and quartered
2 cups mushroom stems
1/4 cup tightly packed parsley stems
3 sprigs of fresh thyme
1 bay leaf
1/4 teaspoon crushed peppercorns
1 quart of cold water

Preheat oven to 400F. Starting at the top end, cut the pumpkin into four quarters. Place the cut pumpkin into a baking dish. Drizzle half a tablespoon of olive oil onto each piece. Season lightly with salt and pepper.
Place pumpkin into the oven loosely covered with foil and allow to roast for 45 minutes to an hour, or until pumpkin is fork tender. Remove from oven and allow to cool completely.

Once pumpkin has cooled and you can pick it up, scoop the meat from the skin using a small spoon and place into a small bowl. Discard the skin.

In a small stock pot melt the butter and olive oil over medium heat. Add in the shallots and ginger and cook for about 3 minutes. Add the pumpkin and continue to cook for another 3 minutes. Add in all of the stock and honey and bring soup to a slight boil. When soup begins to boil, lower heat and continue to simmer covered for about 10 minutes.

After soup has cooked for 10 minutes remove from heat and uncover to cool for another 10 minutes. In a blender combine the cooled soup and heavy cream. Make sure the blender top is not on too tight, and do not over fill the blender! Excess steam may cause the soup to overflow. Blend until smooth, (cover blender top with a kitchen towel) then return to stock pot. Warm the soup on medium heat, and season with salt and pepper. Garnish with a spiced whipped cream with cardamom or cinnamon and thin sliced apples.

Recipe courtesy of Chef Alexandra I. Lopez

Will Work For Food

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Fri, 16 Oct 2009 19:30:00 +0000

Most woman my age spend their money on clothes, makeup, shoes, and other things that may sparkle, shine and make them feel good. I am not that gal. I splurge on good olive oil, exotic spices and fresh wholesome produce. Why? Because food comforts me. Yes, I wouldn't mind a new pair of jeans, or a funky hand bag, but what would fill me with glee would be a bright orange Le Creuset dutch oven...now we're talkin'!! Hint, hint, nudge, nudge, wink, wink...keep that on the Christmas list.It's been a roller coaster of a year for me and many in this country. The economy is still in a downward spiral and unemployment is at an all time high. I have been without work twice in one year!! Regardless of my diplomas, extensive resume, work ethic and persistence, I find myself without a job once again and I have been working since I was 16. What gives?? My gig on the farm was fabulous! I learned so much more about my cooking style, gained a greater appreciation for fresh food and the effort it takes to nurture something from seed to fruit. However, because of budget cuts the kitchen was closed and I was left standing with a wooden spoon in one hand and a pink slip in the other. So, now I move on.

No matter how bad things might seem I keep a positive outlook. I nourish my Spirit with an optimistic view and nourish my body with wholesome food. Honestly, cooking keeps me sane. Painters paint, sculptors sculpt. I braise, bake, saute and stew. I look forward to new ventures. One thing is for sure, this blog makes for good therapy and one day material for a great book! Speaking of great books I just thought of Ruth Reichl one of my favorite authors. I will miss her writings in Gourmet magazine. I can't believe that legacy is over. I remember as a teenager reading about culinary adventures in Tunisia, Barcelona, Oaxaca and beyond. The glossy pictures, delectable recipes and short stories inspired me as my cooking career was taking shape.

My trip to Florida is on hold for the time being. I better brace myself for the mind numbing cold that will be coming my way in Chicago. The soup pot is already simmering away and my tea kettle is at the ready to brew up some warmth. I am excited about the new French Market coming to downtown. It would be nice to work there. Artisanal purveyors, providing cheese, salumi and bread, produce vendors, confectioners and other gourmet retailers will sell their goods 6 days a week all year long in a European style market setting. Sounds great! I hope to get a job there or you just might find me people watching at a cafe, sipping on a latte and dreaming up my next big venture. Stay warm, comforted and well fed!

Fall Is In The Air

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Thu, 01 Oct 2009 23:38:00 +0000

Fall is upon us. The days shorter, the air brisk. We have been busy on the farm making pots of soup, apple and pear butters and sweet pumpkin breads to stock the shelves of our little country store. The Mexican Fiesta dinner was a hit! Everyone loved the food and the mariachi. After a long week I was looking forward to some time off. Last weekend I took a road trip with two of my farm buddies Delia and Carlos and my dog Casey.

We ventured off to Earth First Farms in Michigan for their apple harvest party. We enjoyed fresh pressed cider, apples off the tree and a fun ride on the back of a tractor. I enjoy this time of year because it takes me back to my childhood days of taking day trips with my parents and little brother.

A sure fire way to take the chill off of a cold night is to warm up with a delightful treat such as crunchy fried churros and a steaming cup of good coffee. I came up with this recipe for ginger churros with caramel apples two years ago when I was asked by the U.S. Apple Association to create "Latin inspired" dishes using apples. This by far was the fave among the taste testers and food photographer. I am happy to share it with you...enjoy~

Churros:

1 cup water

½ cup unsalted butter

¼ tsp. salt

1 tsp. sugar

1 tsp. vanilla

1 tsp. freshly grated ginger

1 cup all-purpose flour

3 eggs

3 cups corn oil

1/4 cup sugar, for dusting

1/4 teaspoon ground cinnamon, for dusting

In a large sauce pan bring water, butter, salt, sugar, vanilla and ginger to a rolling boil. Over low heat, vigorously stir in flour all at once for about 1 minute or until mixture forms a ball. Remove from heat. Using a stand mixer, beat in eggs until smooth.
Heat oil in heavy skillet. For authentic looking churros, spoon the dough into a piping bag with large star tip. Squeeze 4-inch strips of dough onto a sheet pan lined with parchment paper. Leave at least a ¼ inch of space in between each churro. Place churros into refrigerator for at least 10 minutes to set. When ready to fry place 3 or 4 strips at a time into hot oil and cook until golden brown, turning once; about 2 minutes on each side. Drain on paper towels.
Mix sugar and cinnamon in bowl and coat churros with mixture while they are still warm. Serve with apples and vanilla ice cream.

Caramel Apples

4 apples, cored and sliced into thin wedges

1 Tbsp. unsalted butter

2 tsp. fresh ginger, minced

1 Tbsp. brown sugar

¼ cup apple juice

1 quart vanilla ice cream

Melt butter in a large skillet over medium heat. Add ginger and cook for about 2 minutes. Stir in brown sugar and apple juice. After sugar dissolves, add the apples to the ginger-sugar and cook for 4 minutes or until apple are soft. Serve warm with ice cream and churros.

Serves 8
Cook and prep time: 45 minutes

A Lo on G Lo

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Sat, 19 Sep 2009 12:50:00 +0000

I'm going for it! Why the hell not?? I have been a fan of George Lopez and his amazing stand up routines for several years. I became an even bigger fan when I saw the documentary "Brown is The New Green". I was lucky enough to see him live this past summer in Chicago. Great show!! I love that he remembers where he came from. He acknowledges the struggles that made him the person he is today. It has taken lots of hard work, heartache and perseverance. But sabes que? He made it! And has made it big!! I'm inspired by that.

I have been pursuing a career as a food host for about 7 years. I have reached out to Food Network. Yes, they have two Latina chefs (one Puerto Rican the other Colombian) but there is no Mexicana, which is the largest Latino demographic. Who will represent that audience? Trust me I sent a compelling letter to Oprah as well. Thinking well, "she's in Chicago, she's a woman, maybe she will give me a chance". No reply yet. So, I'm reaching out to my own gente and have Faith that George will invite me on his show to do a cooking segment with him. He will taste and love my comida. At the end of his stand up routines he talks about encouraging yours kids to dream and dream BIG! I'm glad my parents raised me in that type of environment with unconditional love and support. Thank you Mom and Dad.

I continue to work hard and dream big everyday! However, in an industry where the combination of talent, timing and who you know is sometimes dauting it's easy to get discouraged and give it all up. But I say no way Jose~! I have too much passion and want to share my love of food with people!!

So, I turn to you my loyal blog followers to submit a request to see yours truly, Alex Lopez, The Food Diva, on Lopez Tonight!! Gracias Amigos!~

A Bug's Life

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Thu, 10 Sep 2009 23:02:00 +0000

Living on a farm is fun. Seeing rows of vegetables take root, fields of colorful flowers, plucking carrots from the dirt and dipping into barrels of honey, just like Winnie the Pooh, makes me fell like a kid all over again. When I go to clip fresh herbs for using in my dishes I am leery of the bees. As a child I was stung twice and remember the panic that fell over my Mom as she tried to play nurse and calm me with a Popsicle as a ran through the house yelling like a crazy fool. The bugs outdoors are OK, it is after all an organic farm. The butterflies and dragonflies are magical. However at night, that's a whole other story. The mosquitoes, crickets and other critters come out to play, and often come into the house. Sometimes the sound of crickets can be soothing and melodic. But if the cricket is in my living quarters, that chirping echo is grazing on my nerves and I have the need to find that cricket and show it the way out. I found this clip, it's a Disney classic. Reminds me of my sometimes trivial fears of bugs, critters and other icky crawly things.

Relish The Moments

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Tue, 11 Aug 2009 23:27:00 +0000

Summer is about to exit stage right and I am still starring in my role as farm cook. I have delighted in all the things I have had the chance to create. Chutney from sour cherries, jams from field strawberries and plump blueberries, pickles sweet with hints of honey, coriander and onion, other pickles sour and bold with wild dill and garlic. I started a tally in late spring, starting with asparagus, ramps and beets. But over the last month the harvest has been so abundant that I lost tabs on all the types of pickles I have created. Among some of the faves were zucchini in herbs de Provence, red onions perfumed with star anise and cinnamon and baby carrots with tarragon. My most recent creation was a tangy pickle relish with mustard and celery seed and a fiery hot pepper relish with poblanos, habaneros, serranos and Anaheim peppers. I seeded, roasted, peeled, stewed, stirred and jarred my way to a full day of work. I often amuse myself with little rhymes in the kitchen or often ponder where food sayings came from. Something like “relish the moment”. If you look up relish in the dictionary it is listed as both a noun and a verb. The noun is the condiment made up of chopped pickles or other vegetables typically adorning a hot dog or sausage. The verb refers to taking in a moment wholeheartedly, it refers to being in a state of pleasure and all involved.

Relish is sometimes sweet and at other times sour, such as life. Something in common? Making relish, takes some time to prepare and is a ritual in which you are completely engaged in the process from cucumber to jar. I guess that in itself is a metaphor for life. Good things take time, it’s an involved process. It took me one day to prep the vegetables and another day to cook and jar the relish. With so much produce to process I need to multitask or I will be up to my ears in peppers, tomatoes, green beans and cucumbers. I fired up the grill to roast some chiles, I filled a sink with cold water to scrub down some farm cukes, and also had a pot of vinegar, honey, pickling salt and spices brewing up on the stove. I have modern culinary amenities. I wonder how women generations ago made due with the minimal kitchen gadgets they might have owned. With the recession, along with environmental awareness and sustainability on many peoples minds canning has once again become a way of life for many. Some solely for leisure other's as a way to save a buck or two. Canning is such a trend that across the country there are clubs for preserving foods. Yes We Can Food, based out of San Francisco, has monthly gatherings at a local commercial kitchen. In this co-op style club people from professionals to novices come together to peel, chop, pickle and can together. What a great idea! I love the bridge of food and community. I found this vintage poster of a woman canning during World War II. Check out the look of panic on her face. Yikes!

I have come to truly respect the art of canning and preservation. Two years ago I cooked up a small batch of marmalade from my Dad's kumquats, and last summer I made some pickled peppers. Just a few jars to give as gifts, nothing over the top.

But, nothing like what I have been doing this year. Bushels of fruit, cases of vegetables and lots and lots of little glass jars.

There are many times in my life when I stop and think to myself , “ girl, you got it good!”. And yes, I really do. Maybe I don’t have everything I thought I would have or have accomplished everything I set out to do, but the ride has been sweet so far, and the journey isn’t over yet. My 34Th birthday is just a few days away and I have been taking a personal inventory of my little successes and failures, lessons I have learned, friendships made, relationships that have fizzled out, jobs worked, places lived, locations visited, food cooked, meals eaten and enjoyed. I’ve done a lot! I am glad that I have taken the time to really relish the moments (pun intended!) :0)

Sweet, sour and everything in between. Working on a farm is just another chapter in the many Ventures of The Food Diva. This culinary gypsy still has many places to visit, cuisines to savor and people to meet. What's next? Fishing in Key West, teaching English in Barcelona, spring in Paris? Stay tuned to see what's cooking this fall!

Julie, Julia & Alex

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Wed, 29 Jul 2009 01:12:00 +0000

Wow, I can't believe July has come and gone just like that! Where has the summer gone? Not sure about the season, but the cucumbers have gone into buckets to brine, the eggplant into tasty and chunky caponata and the tomatoes, well they have gone into just about everything. There is nothing like a warm sun kissed tomato plucked from the vine and enjoyed in all it's simplicity. Juicy, tart, sweet, earthy and sometimes tangy, it's a good thing. When I was a kid I only knew about one type of tomato, the big, red, round kind. Through the years I have learned about the many wonderful varietals from deep red, almost brown, orange hued little gems, bright golden orbs, funky green striped ones and even purple tomatoes. And if the colors were not enough the shapes vary just as much from oblong, round, oval, flat, and just plain squat and split. Some people call these heirloom varietals "ugly tomatoes". Ugly? according to who? Nature makes everything unique including tomatoes. So, even if they are split, lopsided, and perhaps blemished or bruised respect the tomato I say!

In a matter of three days I had fried, roasted, stewed and served tomatoes fresh and simple. Some dishes were for the store, some for our farm French themed dinner and others just for a fun picnic in the park. My cousin Monica just got back from a trip to Michigan and she fell in love with the local friend green tomatoes that were served on a version of a "BLT" salad with crispy pancetta and spinach. So, for her birthday picnic I made some fresh fried green tomatoes and served them with a tangy dill buttermilk dressing. I cut the slices and let them soak in some buttermilk spiked with some house made hot sauce and then dredged them in flour with salt and pepper. I fried them up light golden brown. I packed them in tissue paper and put the dressing into a little pint sized mason jar.

Along with the yummy tomatoes I fried some tender zucchini and squash and served that with a fire roasted tomato sauce that was richly fragrant with garlic and smoked paprika. The sauce was so good my cousin says I should market it...well, that's a thought. A cucumber salad with radishes and orange segments was dressed with champagne vinegar, cilantro and rich olive oil. I made little blueberry hand pies with cream cheese, honey and lemon. We enjoyed some fried chicken, fresh salads, white sangria with nectarines and sweet cherries as we listened to John Legend and India.Arie play live at Ravinia. A very nice day indeed!

For our second farm dinner this season we celebrated Bastille day. Perhaps a week late but still delicious and festive none the less. So for my ratatouille I roasted my tomatoes with garlic and onion and a splash of balsamic. Since I had cooked tomatoes on the menu I wanted to showcase some fresh ones as well. Taking inspiration from tomatoes Provencal I made a canape of baby heirloom tomatoes, with Gruyere fricos and micro arugula lightly dressed with lemon juice and olive oil. A wonderful explosion of flavor in one bite. The salty crisp from the cheese and the tender, peppery crunch from the arugula went very well with the little plump tomatoes. I was too busy cooking and plating so no pic of the final dish was taken, but trust me it was sexy!
On mornings when I wake very early I like to sip my coffee out on the veranda that overlooks the fields of vegetables. In my mind I know I'm in Illinois, but in my heart I am in Europe. I escape from the everyday with the intoxicating aroma of my rich coffee, hot in my cup, the blanket of light fog slowly burning off from the rising sun. I still yearn for the day that I will be lucky enough to visit Paris. I am always in awe of the way of life in France. I get giddy thinking about the vast markets overflowing with produce, bread, cheese and wine. I get dizzy thinking about the pastry, rich sauces, chocolate and fragrant perfume shops. Ah France...one day, soon I hope! In the meantime I can live vicariously through le cinema. I am excited for the upcoming movie "Julie & Julia". Ever since I was a little aspiring chef I looked up to Julia and was inspired by her love of the culinary arts and taken by her curious nature in the kitchen. Since Julia Child's birthday was August 15Th and mine is August 16Th I am thinking of having a French inspired soiree for my shindig. I'll keep you posted! And who knows maybe one day my blog will be turned into a movie....anything is possible...just believe in it!

Fancy Farm Fixin's

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Wed, 15 Jul 2009 03:00:00 +0000

Last week we hosted a wine party and farm tour for a local gardening group from Downers Grove, IL. The group was small, about twenty or so people. The group met for a glass of iced mint tea at the store, then went on a farm tour with Bron. Afterwards, the guests came into the house to sample some local wines and nosh on a few lite bites made from food on the farm. That day Pat and I made various savory goods. Pat is the baker of the two of us. Although I bake from time to time, I handle the savoury end of the cooking while she takes on the sweet. Pat baked up some fluffy pita which I topped with a chunky hummus and pesto, cracked wheat crackers, topped with cherry-ginger chutney and micro greens and her ever popular corn cakes. These little golden griddle cakes are sold at the Green City Farmer's Market, often paired with a freshly made chunky fruit jam or other delicious spread. For the wine tasting I topped the mini cakes with a beet puree made with sour cream, similar to Russian style Borscht in flavor, but thicker than a soup, more of a dip. The color was intensely pink it was stunning. I said it looked like Dr. Seus food. I garnished the gold corn coins with a sliver of roasted baby white turnip and a petite leaf of sorrel. The crowd loved it! I received many compliments on my whimsical presentations and flavors. I ran out of my blog cards that night. Go me!
I enjoyed chatting it up with the ladies in the kitchen. I like sharing my passion of cooking with people and showing them that great sassy food with flair can be done easily with fresh produce, some prep and a little imagination. I am happy to share the simple recipe here. Just a taste of some fancy farm fixin's from The Food Diva.

Corn Cakes
1 cup yellow cornmeal
½ cup all purpose flour
1 teaspoon sugar
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
1 large egg
2 tablespoons canola or corn Oil

Mix the cornmeal, flour, sugar, salt, baking powder and baking soda in a medium size bowl. Combine the buttermilk, egg and oil in a small bowl. Stir the buttermilk mixture into the cornmeal mixture just until well blended (the batter will still be slightly lumpy). Lightly oil a griddle or large frying pan. Heat over medium high heat. Drop tablespoons of batter onto the hot griddle. Cook until the bubbles burst on the top surface and the bottom is light brown. Turn and cook the other side until it is browned (1-2 minutes). Set aside on a plate and cover with a towel or napkin to keep warm until ready to eat.

Turnips

Preheat oven to 400 degrees F.

one bunch baby white turnips (washed well, tops removed)

one teaspoon olive oil

salt

Cut greens from the tops of the turnips (save then for later use) then cut turnips into quarters and toss with olive oil and salt. Evenly place the turnips onto a sheet pan and roast for about 20 minutes, or until fork tender, but still slightly crunchy. Remove from oven and allow to cool.

Beet Puree
one small bunch red baby beets (washed well, tops removed)

2 teaspoons olive oil

1/2 cup sour cream

juice of one lemon

salt and fresh black pepper

Cut beet tops (again reserve then for later) toss the beets, unpeeled with olive oil and salt and place onto a sheet pan. Roast for about an hour or until fork tender. Remove cooked beets from oven and allow to cool on the sheet pan. When you are able to handle the roasted beets, carefully remove the skins with your fingers or a pairing knife. Add roasted peeled beets into a blender with the sour cream, lemon juice and puree until smooth. If puree is a little too stiff, thin it out with a little milk or cream. Season with salt and pepper. Transfer dip into a bowl and chill until ready to serve.

For the turnip and beet greens, feel free to saute those with some olive oil and garlic and enjoy as a side dish, or toss them into a soup or stew. For the corn cakes, add a dollop of the beet puree, a small turnip and a leaf of sorrel or other petite green garnish such as chervil or chives. Enjoy!

Food Through My Eyes

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Mon, 06 Jul 2009 16:05:00 +0000

Well, we are fully into the splendor of summer and glorious food is abound in the field and things are heating up in the kitchen! I am keeping busy making jams, sauces, salads and tons of briny goods. Pickles abound! I am really enjoying taking pictures that I feel I'm getting pretty good at it. Now, don't get me wrong I'm not a professional by any means. However, being influenced by blogger and food stylist Matt Armendariz and Chicago based food photographer Kate Gross, it gives me something to strive for. Ingredients in their most natural state and simplest form are art all on their own. The bright colorful shades of rainbow chard, the crooked curves of a just plucked carrot and the tiny round orbs of radishes in shy shades of pink and purple are stunning. For me to capture that natural beauty through a lens is very gratifying. I am taking the time to adjust the settings, play with angles and seek out flattering light and well here is what's new. The food world through my eyes....enjoy!

I would also like to mention a fabulous new food blog for you to check out called Dishes & Dirt. Kate (mentioned above) and Stephanie stopped by the farm for our first summer supper and they wrote up a nice review and posted a slide show of great photos. Check out photos of my food captured through another set of eyes.
Thanks ladies!

This Piggy Went To Market

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Tue, 23 Jun 2009 03:38:00 +0000

Boy was it a hot one today!! I was melting just as fast as the ice in my mason jar. Thank goodness for frosty cold home brewed mint iced tea! I am delighted to share that my first big event on the farm was a success! Our Father's day pig roast was lots of hard work, but well worth it. We fed close to 300 people within 2 hours! That's alot of food, and good food to boot. BBQ galore, fresh farm salads, sides, breads and sweets. Here is the menu that was served along with some pics.

Heritage Prairie Market and Farm Father's Day Menu

Succulent Berkshire pig slow roasted in a La Caja China

3 BBQ sauces (sweet buckwheat honey, tangy honey mustard, spicy Carolina vinegar)

Potato salad with buttermilk ranch dressing w/ tarragon and chive blossoms

Tangy cole slaw with "pickle brine" vinaigrette

Roasted corn and pepper salad with cilantro-lime vinaigrette

Watermelon, mint, lime and feta

Farm lettuce, nasturtiums with honey-thyme vinaigrette

Cowboy beans with applewood smoked bacon and Fat Tire beer

Spicy pickled okra, bread and butter pickles, sweet onion relish, zesty pepper relish

Corn cakes, brownies, oatmeal cookies, mini strawberry cupcakes, s'mores

Short and Sweet

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Thu, 18 Jun 2009 22:17:00 +0000

I'm taking a little time out of my busy week to just relax, listen to some tunes and sip on a refreshing drink. I make this every summer when the berries are plump, sweet and abundant.

In a jar I smash up some strawberries, honey, torn mint and some chopped ginger. Squeeze in half a lime and top with ice and soda water. Pretty much it's a mojito without the rum. But, please feel free to spike yours if you wish to.
By the way, I had so much fun at the All Things Organic Expo. Thank you to all that assisted me and to those who stopped by to say hello and ask questions. I really enjoy cooking for an audience.

Unfortunately once I started cooking it was too busy to take pictures. However here is a list of what I prepared. Much of the produce was brought from the farm. I plucked the carrots and radishes the day before.
For my Asian inspired demo I did my version of a popular Vietnamese street sandwich.

Bahn Mi Bites ~ baguette crostini, with siracha, lime aioli, grilled flank steak marinated with ginger, tamarind, jalapeno, fish sauce, honey, lime, garnished with coriander julienne carrots, Easter egg radish and micro Asian greens.

For my Global Fusion demo I blended the flavors of Greece and Morocco to create savory dips and pickles.

Moroccan Red Pepper Dip- fire roasted red peppers, garlic, ras el hanout (smoked paprika, cumin, coriander, ginger, fennel, cinnamon) olive oil

Edamama Yogurt Dip - fresh edamame, Greek yogurt, lemon zest and juice, fresh mint

Zesty pickled onions- red onions, vinegar, blackberry honey, star anise, clove, allspice and cinnamon

Quick pickles- Persian cucumbers, vinegar, agave, coriander and fennel seeds, grain of paradise, chopped cilantro

I am heading back to the farm on Friday to do some prep work for the Father's Day pig roast, then going to see George Lopez live. I need a night of comedy. Saturday I have a twenty year reunion with friends from middle school. Hopefully I don't get handed a pair of tongs and expected to work the grill. If so, I'll just say, "sorry I'm off the clock". I'm sure they will love what I bring...fresh pickles, fruit for cocktails and a little sas! Next up Taste of Chicago.

Little Chef On The Praire

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Mon, 08 Jun 2009 16:49:00 +0000

Full swing into the month of June and I can feel a buzz in the air. April and May where somewhat of a dormant time for me, just sitting, waiting like a seed, re-evaluating my path. However, now I am very productive, more eager, sprouting with enthusiasm and ready for what summer has to offer! Funny what a little sun on the face, open roads to new places and a fresh perspective do for the human Spirit. I needed it. In the last two weeks I have discovered an organic roof top garden in the heart of Chicago, checked out several local farmer's markets, volunteered for a Healthy Kids cook off sponsored by Operation Frontline a division of Share Our Strength and started a job on a farm. A total "green" adventure. I am one busy bee for sure. I am still up to my ears with things to do. This week I am doing two cooking demos at the All Things Organic Expo, getting ready for a Father's Day pig roast on the farm and then gearing up for another cooking demo at The Taste of Chicago. So, as I sit to write this and enjoy a glass of sangria, I sigh a big "ahhhh" and say that I am very grateful for all the blessings that have come my way. I am excited for what is to come this summer!

Last Friday I checked out Uncommon Ground for their first Farmer Friday, a late afternoon market for those that can't seem to beat the snooze button to get up for the early morning shopping. The inaugural event was hosted by Edible Chicago and Slow Food Chicago and featured local food, garden tours and live music. Uncommon Ground has the first certified organic roof top garden in the country. Natalie, the farm director, was kind enough to show me around the garden. Early signs of what's to come: sprouts of mesclum green, vines of sweet peas and seedlings of tiny tomato and pepper plants.

The menu at Uncommon Ground is market driven, and when in season the chef utilizes all the produce harvested from the roof top. The wine and beer selections are mostly organic and locally sourced. I enjoyed an excellent crispy braised pork belly...so luscious and moist. The pork was served with a tangy stone ground brown mustard, house made pickles, fingerling potato salad and crispy crostini.

The dish went very well with my frosty glass of Belgian style beer.

I stayed to listen to Honkey Tonk, a local bluegrass band. I like the thumpy sound of the big bass and quick fiddle. It reminds me of a summer I visited Charleston, SC. I had the best fried green tomatoes there. At the market I sampled some amazing breakfast radishes. Beautiful pink hue, crunchy succulent texture with a perfect mix of bitterness and spicy bite. Before I left, the vendor called me over and asked me if I was a "hardcore foodie". Of course I am, I'm The Food Diva, don't ya know? So, I said "why, what you got for me?". She went into her little cooler and pulled out a small plastic tub. She says to me , "I'll share this with you, but don't tell anyone where you got it, OK". In it was some freshly churned raw butter from her neighbor in Wisconsin. Bright yellow, the shade of Turmeric, and having a wafty almost cheddary aroma from being unpasteurized. She was kind and shared a small bag with me. When I got home I dipped my little radishes in some salt and butter...bliss! On my way back home I stopped to admire the divine structure of St. Gertrude Catholic Church in Edgewater. Amen, what a sight to see.

The following day I drove to the Green City Market in Lincoln Park. I picked out some nice oyster mushrooms to make a frittata along with some baby spinach and smoked muenster cheese. The Green City Market has vendors from Illinois, Indiana, Wisconsin and Michigan. Asparagus, strawberries, rhubarb and young greens where the seasonal items available that day. When visiting the Green City Market I recommend taking some time to walk the side streets of Lincoln Park and Old Town along Wells street. You can get a cup of coffee and a delicious muffin studded with plump blueberries at The Twisted Baker, shop for exotic spices at The Spice House. Or just take a leisurely stroll and admire the amazing historic architecture that defines the sites of Chicago's northside. I stopped to take a shapshot of a stunning vintage brownstone.

Who knew that I would come to Chicago, one of the busiest, most fast paced cities in the country to look for work in the ever trendy culinary scene, then take a job on a farm in the middle of Illinois? Not me, but I'm glad I did. It all started a few weeks ago as I was going through farmer's market withdrawal when I discovered The Local Beet, a website dedicated to sharing info about organic food, farms and events in the Chicago metro area. On the site, I found a link to Heritage Prairie Market and Farm. A quint family owned farm that reminded me of my times cooking in Napa and Sonoma last summer. On further discovery I saw that the farm hosted dinners, cooking classes and had a cute little country market. I thought to myself " what a nice place, I wonder if they need any help". So, I sent a short e-mail inquiring about possible work.

A few days later, during my daily ritual of hunting Craigslist for jobs I came across an ad for a "farm cook". Of course, I clicked it to see what it was. Well, well, it was Heritage Prairie Market and Farm and they needed a cook for their kitchen. As fast as I could put my coffee cup down, I forwarded my resume and cover letter. To my delight I received a response in twenty minutes. I had an interview the next day. Here are some pics taken on my first day visiting the farm.

My experience volunteering at Slow Food Nation and learning about food preservation, my teaching a canning class at Sur La Table and involvement with CUESA came around full circle for me. And well, that was two weeks ago. Apron clad, jeans, t-shirt, colorful bandanna on my head, classic rock on the radio and honey-mint water in my mason jar, I am happy to share that I am now cooking in an organic farm kitchen and I love it! The best of both worlds. The country life during the week and the city life on the weekends.

I am responsible for making products that are sold at the store as well as at the weekly farmer's markets in Chicago and Geneva, Illinois. Jams, chutneys, pickles, relish, dressings, sauces, soups, stews, pretty much anything that can go into a mason jar or bottle, I do. I am able to be creative with my recipes. The food is seasonal, fresh from the land, and the approach is simple homestyle with a little added "Diva" flair. This is a cook's dream job in my eyes. Having the bounty of the land right out the kitchen door, personal creative input from whatever inspires me and the amazing fresh country air, sunny skies and calm breezes that sweep in through the open fields. Along with the food I prepare for the market I will be cooking for farm suppers and eventually I will be hosting dinner parties and teaching cooking classes. A few of the items I have made so far: pickled asparagus with garlic and thyme, asparagus soup with yogurt and mint, spicy pickle spears with serranos and chile de arbol, crispy pickle slices with mustard seed and coriander, strawberry-rhubarb jam, chimichurri with smoked paprika, cucumber raita with mint and lemon balm, savory tarts filled with wild greens, tarragon, mint and feta. The staff has been so kind and hospitable they quickly made me feel at home. Thank you HPMF crew! Next week I will be making pepper relish, BBQ sauce for the pig roast, coleslaw, baked beans and bread and butter pickles. Next month I will be staying at the farm house since my commute from Chicago is too far. Can you picture me feeding goats and chickens at the crack of dawn? Well, thank goodness for strong coffee in the morning. I can't wait to share some of my recipes and tales of this little chef on the prairie.

Cooking Demos in Chicago!

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Thu, 04 Jun 2009 14:06:00 +0000

Come see me live in Chicago!! I am thrilled to announce that I will be doing several cooking demos throughout the summer in my hometown. My cooking will feature local, seasonal ingredients with a "Global Fusion" flavor. Here are the demos lined up for June 2009! For more info just click the logos.

All Things Organic Expo at McCormick Place

June 17th @ 2pm

June 18Th @ 11am

Taste of Chicago Dominick's Cooking Corner June 29Th @ 4pm

Plan b....

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Mon, 25 May 2009 15:32:00 +0000

I am an avid believer that things do not just occur without a purpose. I was online last night just bouncing around various sites. For some reason I had an urge to stop on over to see what Matt Armendariz was up to on his amazing page MattBites.com. I live vicariously through his humorous blogs and stunning photography. It's nice to have things that inspire you. Matt mentioned this amazing new venue called

Studio b. Of course, my curiosity lead me to that page. Wow, amazing! Where is this magical place? Malibu Beach? Santorini? The Bahamas? No, not those places, but a new hot spot tucked away on the Gulf Coast of Florida known as Alys Beach. OK, I'm packing my bags and heading South for the winter. I am enjoying my summer in the Windy City, but I knew as soon as I got here in April, that there was no way I would stick it out for another winter in Chicago...no thanks!

So Studio b......here I come! Thank you Colleen for this creative venue, I would be delighted to come and create some edible delights in this breath taking haven.

Studio B is a creative venue that brings together the best of the best and the up and coming in the fields of photography, art, design, literature, food and wine. It’s the mixing and intermingling of all creative mediums.

What do you think??

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Sun, 24 May 2009 21:57:00 +0000

I agree with Tony about food as pleasure. I also see Alice's point about responsibility. But in a world fueled by mass marketing and a need for instant gratification, where do we turn? Is this something that can be attainable? Is it only a temporary food trend brought on by environmentalist or hemp wearing, seed munching hippie extremists? Is it deeply rooted elsewhere beyond our shores as an everyday way of life? Why are we not more socially and environmentally responsible as a whole culture? Greed, education, lack of funding?

Having just moved back to the Midwest from San Francisco I completely feel the shift in, sorry to say this folks, but ignorance to food ways. I grew up in Chicago where most of the food offered at the local grocery store chain was covered in wax, shipped from Chile or came in a big glossy box with cartoon characters plastered all over it. For the most part my family did make an effort to feed us healthy meals. We had a garden during the summer months, we went apple picking in the fall, and each meal was well rounded with protein some starch and a veggie of sort. Being first generation Mexican-American, in which my Dad grew up on a farm, we never really ate "junk". Visits to the Golden Arches were few. Soda was reserved for BBQs, picnics and birthday parties. And sugar coated, clover shaped cereal was not to be found in our pantry. My Mom made us eggs, oatmeal and pancakes for breakfast. I never went to school on an empty stomach, I often had hot soup in my Muppets thermos and dinner was always fresh, healthy and nourishing. But was it organic? Natural? Local? Those terms were not used in my home. The ideal purchase was firm, juicy, plump and sweet or often 2 for 1. I was a well fed, healthy kid, yes I was lucky.

But is it luck or just plain awareness? I have been witness to those awful disgusting filthy farms with livestock piled upon each other. On my trip back to Illinois I saw this horror in Nebraska, where they claim to have "some of the best beef in the US!". No thanks, I'll pass. Poor cows shoved into pens, little or no grazing fields and talk about the stench...Holy shit!! Now don't get me wrong I'm not about to turn vegetarian and be a full fledged member of PETA. However, I will question where my next steak comes from.

I am going through a bit of farmer's market withdrawal. To all my blog readers in the Bay area, don't take it for granted. What a blessing to have fresh, organic food year around. Today I paid a visit to the Frankfort Market. Sadly, I only walked away with a small pint of radish sprouts. But, the sprouts are amazing. Peppery, pungent and very succulent. They are going into my spring rolls tomorrow. I know the growing season is short here and I must wait patiently for Mother Nature to do her magic. By July I'm sure the stalls will be abundant with peppers, squash, tomatoes and cucumbers. In the meantime I will relish my memories of visits to the Ferry Building for pea shoots, favas and artichokes in the spring and recall trips down Highway One for honey and pumpkins in the fall.

Shifts in society don't happen overnight. Change begins on an individual level, then moves on to family, community, city, state, then nation. Where do you stand? Nothing is perfect, but if we can at least find some common ground in having respect for our food sources, culture in cuisines and planetary and societal responsibilities, then perhaps these ideals will not be so out of reach for the common folk and not just reserved and enjoyed by the lucky few. For more info and places to get involved locally check out Slow Food.

Next month I will be doing a cooking demo at the All Things Organic Expo at McCormick Place in Chicago. Come see and taste a sampling of my "Global Fusion" cuisine on June 18Th @11 am.

In a Pickle

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Wed, 29 Apr 2009 18:28:00 +0000

It's humpday and I'm home once again, online, job hunting. Is this a long overdue vacation from all the overtime I put in a few years back? I think not. This is just crappy timing. But, I don't mind too much. Well, not as long as I can cook, bake or pickle. And that is what I did last week. Nowhere else can you experience all four seasons in one day but in Chicago. Crazy I tell ya. One day cold and rainy. So, I'm thinking soup! Then the skies break, the humidity sky rockets and it's salad time. My cousin gave me a few beets that she had for juicing. She didn't want to bother with prepping them. So, I knew that I would pickle them instead of roasting or making soup simply because it was warm outside and fresh pickled beets with shaved onion and orange segments just bring a smile to my face. On a mission to brine, we hit the local Polish grocery in search of spices. No luck there, but lots of inspiration.

Barrels chock full of sauerkraut ranging from slightly tangy to over the top sour. And aisles loaded with imported fermented goodies ranging from beets, to beans and everything else brine worthy.

So, no luck at the neighborhood shop I ventured out into the city for spices. My first intention was to head over to Devon Avenue in northern Chicago, home to a large Indian and Pakistani community. However, due to ripped up pot holes in the street and the city taking it's time to repair the holes parking was very limited. So, I kept driving. Then I remembered hearing about this little spice shop in Evanston, just north of Chicago. I got all giddy. I got to the Spice House and was greeted by Paige. She was very helpful in answering questions about house blended spices and assisted me in making my purchases. I knew that I wanted to go for a "global" infused flavor for my pickles. For the beets I was thinking Moroccan flavors and for the carrots Indian inspired. So, Paige filled a little bag for me with star anise, whole garam masala (which consisted of cardamom, clove and coriander) and turmeric. I also took home some grains of paradise, which have a zesty peppery flavor, and Ceylon cinnamon, which Paige called "true cinnamon". It is milder and more fruit forward rather than spicy like Vietnamese cinnamon or cassia. The Ceylon variety is favored in the Mexican kitchen and is often used in coffee and in making mole, the national dish of Mexico made of various ground spices, chiles and chocolate.

I did the quick pickle method no pressure cooking. Just hot brine, blanched vegetables and chilling the finished product. The pickles came out superb! Vibrant color, crisp texture and bold flavors. The beets were steeped in apple cider vinegar along with garlic, fresh ginger, cinnamon, star anise, orange peel and grains of paradise. The carrots took a dip in a brine made with white vinegar, sugar, onion,turmeric, garam masala and ginger. Since I have moved to Chicago my friends and I stay in touch through Facebook. And funny thing, just a few days before I pickled, my brother from another mother, Roger did some pickling too! Check out his blog Soul Cocina.

Going back to the "true" cinnamon used in mole, I will be having my fix of Chicago's finest sauce at the Mole de Mayo event this coming Saturday May 2, 2009. I'll see you there, I'll be the one in the front with the bib on and a tortilla in hand!

La Cocina

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Fri, 24 Apr 2009 00:14:00 +0000

I made it to Chicago safely. After five days of snow, uneven terrain and hours and hours of driving, and visits to various chain restaurants (blah!) I'm back home in the Windy City. And home is nice; as is the home cooking. I am staying with my Grandmother to save money. Life changes and with that so do career paths. I have decided to work in Chicago for the summer and then by fall I will decide where to venture next. I have no intention to rent an apartment and buy furniture. I like that I am free to venture where my Spirit takes me. Actually, I will do anything to avoid the bitter cold, so I am thinking of heading to Key West to bartend for the winter season. Making cocktails for snow birds in a hut will bring in some cash and allow for some free time to relax and grill fresh grouper on sandy shores. Then perhaps by spring I will head to Europe and do some culinary travel through France, Spain, Italy and Greece. But, for now I am still job hunting and enjoying the sites and flavors of Chicago.

One thing is for sure, I never go hungry! Food nourishes us mind, body and spirit. I am very thankful to my family for all that they do for me. My love of la cocina ( the kitchen) is due in great part to my Grandmother Angelina and her culinary skills. Because of her amazing palate and love of cooking, that was passed down to my Mom then to me, I am a chef today. And for that I say gracias~

On Sunday Grandma made gorditas. With leftover bacon fat from morning's breakfast, masa harina and loving hands she formed plump little corn pockets which were filled with chorizo, potatos and tender noplaes.

When cooking is done in a loving manner it is never viewed as a chore. Cooking home style food is a true culinary art. Utilizing fresh simple ingredients with humble techniques and limited cookware is what to me shows me who the real cooks in the kitchen are!

Just Not Cutting The Mustard

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Sat, 21 Mar 2009 20:31:00 +0000

It is Saturday March 21, 2009. The sky is grey and ominous, the air cold and bitter. And yet, I choose to keep my sunny disposition. In times of adversity we can either grow like new spring seedlings, or die and fall away like old unkempt shrubs. I hate to admit this but the reason I have not posted in nearly 4 months was the lack of inspiration, the zest fell away and that certain glee that I typically possess had just slipped out the back door along with my ex lover, income and glimpse of what life might be like as a successful and sassy San Francisco chef. I moved to California four years ago, come this April 1st. When I arrived I was thrilled to be here! The produce, the food culture, the optimism of new opportunities, budding romance, amazing vistas and a lifestyle conducive to creative arts and leisurely times. Now I find myself still loving San Francisco, but no longer in love with the city. I have been trying so hard to find work, to stay afloat and to pursue a career in culinary media. Have I gotten any closer? Well yes. Then again maybe not. I have however learned to see things in a new perspective. I have grown as a woman, a chef, a friend and daughter. With these trials I have learned patience, persistence and have exercised my resilient spirit. The old adage "what doesn't kill you makes you stronger" is very true. Sometimes it feels like poison and you are dying a slow death. Other times it's a sip of Absinthe, and it allows you mental freedom, where all your cares are carried away by tiny green fairies. And sometimes, it's a soothing cup of herbal tea that comforts and soothes the soul. I think it is whatever you want it to be. And dependent of the weather, my status of personal affairs and time of the month, the outlook is often subject to change. This morning I went to what used to be my fave playground, the Ferry Plaza Farmer's Market.

Where I once sat and gazed out to open water with dreams of what could be, is now scarce and bleak and empty. The buzz of people shopping was replaced with a hypnotic hum of people just anxious to get out of the cold. Baskets and canvas bags that used to overflow with artichokes, leeks and Meyer lemons now cradle a measly bunch of parsley and one lonely parsnip. We really are all hurting, huh? Times are tough, and it seems it may the case for a bit longer. And if that was not enough, my favorite taquieria is now defunct. Pancho Villa has been replaced by some Southwest grill that hocks burgers and chili. No more meaty carnitas wrapped with beans and queso... how sad. What once had a line out the door is now a shell of a restaurant. Yet another sign of the times.

A group of demonstrators gathered in the plaza across from the market. They were chanting rhymes about the government, capitalism, and lack of human interest around the Globe. It seems more than ever that everyone is out for themselves. So after numerous job applications, lack of work and bills mounting I am faced with the dilemma, that I have to get out...and quick!! So, I have a choice, to go back to Florida with my parents where it is swampy hot and the job market is really lacking, or venture back to Chicago, where other family resides and the snow mounds like piles of grey marshmallow fluff in the winter. I choose Chicago! I will miss San Francisco, but like my brother reminded me "it isn't going anywhere". True, and with that sentiment neither is my career, so it's time to pack it up and ship it out! I am looking forward to being comforted by my Grandmother's Mexican food, the fun I will have during the summer at family cook outs and of course totally stoked about the Taste of Chicago!! Bring on the hot dogs and pizza!!

I am sure that after reading this you wonder if I have any hope. I sound like a wet blanket, but hey we are all feeling the pinch. Just like the tiny seedlings sprouting from dirt, my ideas are still growing and taking shape. I feel that honesty is therapeutic. I am an optimist, despite my smart ass remarks and current look at affairs. I choose to see this as a new adventure. A glimpse of things still to come. As hope springs eternal, so does my belief in the goodness of people, the idea that a new tomorrow can bring change and know that it ain't over 'till it's over. So, even in these times when part time work can't cut the mustard know that there are other ways to butter your bread. Have Faith, keep moving and don't stop trying! In the meantime it's OK to bitch and whine, eat junk food and perhaps throw back a few drinks. However don't become complacent and know that this is only temporary. Always stop to smell the roses and know that with change new concepts bloom just like spring flowers. Keep the Faith!

Oh My Sugar Baby

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Tue, 21 Oct 2008 02:26:00 +0000

Hello readers! I know I have been MIA for a few weeks. Actually, it was the end of summer when I last posted a blog. Ay, ay, ay!! And now, we are half into October. Besides being busy with cooking classes, some catering and other food related events, I am happy to report that The Food Diva has a new love. Yes, that's right. I got a man! And well, if you were me, would you be at your desk blogging, or cuddling on the couch with your sweetheart? OK, you get my point. He is a chef, and currently working double shifts. So, back to my blog. Yesterday we went to the Half Moon Bay Pumpkin Fest. I love it. Brisk air, dense fog and the hefty aroma of pumpkin pie. Along with the carving contest and the big pumpkin weigh off, there were food vendors, live music, arts and crafts. I enjoy the festival. However, what I really look forward to is the drive back Highway 1 along the coast and the various roadside farm stands and pumpkin patches I visit on the way home. At Bob's Pumpkin Patch I picked out three small pumpkins, two for eating, one for decor.

Besides the amazing vivid orange hues and the variation of sizes and shapes, I love the names of the varieties of pumpkins. Sugar Baby, Cinderella, Spooktacular, Trick or Treat, Autumn Gold and Frosty.

Hmm, so what to make? Pie, nah..don't want to have that. Brulee? Nope, want something more comforting. Something that will go well with my hot cup of morning coffee. Ah ha..how about muffins? Well, that was the first direction I was heading in..but then you know me, I want more "Wow"! So, spiced cupcakes fragrant with nutmeg, cardamom, and allspice, oven roasted pumpkin, fluffy cream cheese frosting and candied ginger. Oh yeah, now we're talking! Let's get baking.

Divalicious Spiced Pumpkin Cupcakes with Cream Cheese Frosting and Candied Ginger
2 1/4 cups all-purpose flour, sift before measuring
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/2 cup butter, softened
1 1/3 cups sugar
2 eggs, beaten until frothy
1 cup mashed cooked pumpkin
3/4 cup milk
3/4 cup chopped walnuts or pecans

Cupcakes: Sift together the flour, baking powder, baking soda, salt, cardamom, cinnamon, nutmeg and allspice into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost with cream cheese frosting and candied ginger. Makes 24 cupcakes.

Frosting
2 - (8 ounce) packages of cream cheese, softened at room temperature
1/2 cup unsalted butter, softened
2 cups confectioner's sugar
1 teaspoon vanilla extract
1/4 cup candied ginger, chopped

In a bowl whip together the butter and cream cheese. Add the sugar and vanilla. Generously slather each cupcake with frosting and sprinkle on the ginger. Enjoy!

Cream Cheese Frosting

On The Land

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Thu, 28 Aug 2008 18:06:00 +0000

As the summer growing season is coming to an end I am holding onto the memories of luscious berries, succulent tomatoes and crisp peppers and cucumbers. This year's harvest was generous and nature granted us an abundance of vegetables, fruits, melons and herbs. California was affected by numerous brush fires, and because of the high temperatures, and trapped emissions from smoke much of the fruit ripened faster than in previous years. Because of this many farmer's were not able to sell their produce to stores, farmer's markets and other vendors. It is unfortunate that most people think of perfect food as being unblemished, symmetrical and firm. However, sometimes fruits and vegetables are crooked, squishy and split open. Is it bad? No, not at all. It still has flavor, and nutrition. Grant it the asthetics are not market worthy, but don't hold that against a poor peach or tender tomato. When produce is overflowing and can not be consumed fresh, we turn to methods of preservation. The most popular method being home canning. And let me tell you this year, I have been the pickling princess no joke.

My first venture into the art of pickling this summer was during a catering event that I helped my friend Nicole with. A few chefs jammed into her little Mission kitchen to prep for a vegetarian wedding. I shucked corn and peas, made corn stock, pickled onions, brined zucchini and juiced lots of Meyer lemons. Nicole got a great recipe for pickled red onions from Zuni Cafe. The aromatic brine was made with white vinegar, allspice and clove which lent warm and fragrant notes. The red onions were cut thick to retain some crunch. When the brine came to a boil I added the onions and let them steep for a few minutes. Like magic the slightly purple onions turned a hot pink almost fuscia tone. Stunning!

Along with the red onions we made a quick pickle of ribbon sliced zucchini in turmeric and mustard, as well as pickled champagne grapes. The wedding was held on a farm in Sebastopol, which is north of San Francisco in Sonoma County. We picked blackberries and Gravenstein apples to serve them with the hors d'oeuvres of walnut levain with a Gruyere bechamel topped with blackberries, a chilled corn soup shooter with chili oil and chervil and buckwheat blinis topped with creme fraiche, house cured salmon, and a lovely relish made with the pickled red onion and petite diced apple.

Baby greens, local nectarines, shaved fennel, Lucque green olives, Marcona almonds and a Meyer lemon vinaigrette were plated and served as a first course. The remainder of the dishes were served family style. Creamy polenta topped with a rustic eggplant caponata highlighted with luscious tomatoes and buttery teleme cheese. Heirloom beans with garlic, olive oil and Meyer lemon juice, torn basil and fresh thyme. And for dessert I made 12 cherry clafoutis. Picture it, me on a farm, baking outside on an oven that is slightly tipped forward being held in place with a 2x4. Dozens of eggs, quarts of Straus Farm heavy cream, vanilla, creme fraiche and gallons of pitted Bing cherries. It was my own personal bake off and Nicole granted me the title of "Clafouti Queen". It was a great event, beautiful food and stunning views. A little sun burnt, covered in dust and tired from a long day, that ride back to the city was so relaxing. A full day of work was surely worth it knowing that memories were made, bellies were full and new friendships were made, thanks for the laughs Joie and Amber!

Inspired by the pickling I did for Nicole's catering event I wanted to brine some more. On a recent trip to the Alemany market I picked up some amazing peppers. Hot, sweet, tart, little, medium, big, green, yellow, red. Anaheims, cubanelles and Thai birds beak chiles mixed with onion slices sauteed in olive oil, garlic cloves, fresh thyme, bay leaf, marjoram and white wine vinegar. A crisp and clean brine with a little heat kick. I made 24 jars and shared them with my neighbors, friends and co-workers. I still have a few jars left over. Those are going to get hotter, while the spicy little Thai chiles infuse the vinegar. Eat at your own risk! So far I have enjoyed them with pizza, a sandwich, pasta and scrambled eggs. Delish!

Last week my friend Heather invited me to a tomato sauce party held at Eat Well Farm. Heather is a CSA member and this event was exclusively for members. So, I was very happy that she let me tag along. So, off we went Heather, her friend Katherine and myself, treked about an hour east of San Francisco to Dixon, CA. We brought cooking gear, a few camper stoves and a picnic lunch. The farm provided the tomatoes along with onions, peppers, mushrooms and a wonderful assortment of herbs such as rosemary, thyme, basil and herb geranium. I have never cooked with geranium and felt that the aroma may overpower my sauce. So instead I took it home and put in a a small vase, it makes for wonderful aromatherapy. A clean scent reminiscent of eucalyptus and tea tree.

We chopped, stirred and sampled various varieties of tomatoes. Little pear shaped, cherry sized, and large purple, green, orange striped and red ones too! I like my food hot. So, I sauteed chopped onion and sliced red chiles in olive oil along with thinly sliced garlic. I added a variety of tomatoes along with chile flakes, a splash of red wine, torn basil, a rosemary stem, a bay leaf and oregano from my own garden. A simmering cauldron of deliciousness bubbled away on my little stove as I nibbled on salami, fresh mozzarella, red pepper pesto, chunky olive tapenade and hearty babaganoush on pita chips. Roger, Desi and their little man Anthony also made it out to the farm. Roger has a great event coming up this week, a family style themed supper and music fest, check it out at Soul Cocina.

If you read my previous post you know that I grew up in Chicago and not on a farm. However, I was a lucky kid that got to go out to the country and pick apples, strawberries and corn along the Indiana and Wisconsin borders. Getting to be on the land is such an amazing experience. It gives you a sense of reality that you don't get simply by buying food at the market. A true essence of what it takes to produce good, simple food is seen in the labor of everyday farmer's, pickers and vendors. A harmony of nature, human, and earth comes together to provide an abundance that is beautiful in it's simplicity yet many times overlooked and taken for granted.

I just returned home from volunteering at Slow Food Nation. The call to slowing down for food that is good, clean and fair is what SFN is all about. I was thrilled to be a part of this amazing event! Regional food, shade grown fair trade coffee, artisan breads, small batch ice cream and hey guess what?? More pickles!! That's right an entire kiosk dedicated to the art of canning and preservation. I think I found myself a new hobby. I am so enthused by all this pickling and getting back to the land that I am teaching a canning class at Sur La Table. I took these photos at the Civic Center market as well as the Slow Food Nation Taste Pavilions. Here's a sample of the pickled items I tasted this weekend: ramps, asparagus,watermelon rind, cornichons, beets, sauerkraut (4 ways), mushrooms, spring onions and green tomatoes. I will be posting an entire blog solely on Slow Food Nation...stay tuned!

Slow Down

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Thu, 14 Aug 2008 18:50:00 +0000

I am very excited about Slow Food Nation 2008 being held in San Francisco! Chefs, teachers, foodies, farmers, consumers, food and environmental activists will unite to bring awareness to the table. Awareness in the light of where our food comes from, how it is sourced and the impact of modern day farming on the planet. The importance of knowing where and how our food is sourced has become an important issue to me. Although I grew up in Chicago in a modern day concrete jungle, I was lucky enough to know at a young age that food does not come from a box, bag or can. My family is from Mexico and when my dad was a child he lived and worked on a farm. My respect for food was instilled in me at a very young age. We always had a small garden in our city yard. I would be delighted at hand picking sweet tomatoes, succulent peppers and cucumbers and putting them into my little wicker basket. In one of our yards we even had a plum and a cherry tree. I remember stepping in the fruit that had fallen to the ground and leaving hot pink footprint marks on the sidewalk from the juice of the cherries. Every fall my family and I would drive to Edwards Orchard, about an hour north of Chicago, to go apple picking. We would hop on the back of a tractor with an empty bushel in hand and go deep into the orchards to hand pick juicy apples. McIntosh, Jonathans, and Golden Delicious were the favorites of my family. Along with the full baskets of apples, we would also enjoy warm apple cider donuts. Ah memories of those sweet circles of goodness. Tender, moist, and slightly fragrant with a hint of cinnamon and sugar. There was a barnyard that was chock full of harvest corn, colorful gourds and wheat stalks. My Mom would let me pick out of few to use as table decor for Halloween. On the ride back we always stopped at a small road side stand that sold honey. My treat was to get my own honey bear. You know the one with the bright yellow pour tip and cute chubby bear shaped bottle.

I enjoyed drinking chamomile tea from my Holly Hobby tea set when I was a kid, and it was made even better with a drizzle from my honey bear. My cousin's are all grown now and have children of their own. It's great to know that the tradition still continues with the new generation. Sadly though this past spring Edwards Orchard was hit by a severe tornado. Unfortunately the barnyard took a bad beating. My family is still waiting to hear if the orchard is open at all this season.

At several Easter celebrations my family and I would spend the day at Lamb's Farm, a non-profit organization serving adults with developmental disabilities. My memories of Lambs Farm included the petting zoo that had baby chicks and ducks, goats and of course lamb. The ice cream parlor that served hand churned delights made with fresh berries and fruit from the farm was the highlight of the day trip. Strawberry, blackberry, peach and cherry were some my my top choices. Also, there was a country store that sold old fashioned candy, syrups, jams, pickles and preserves as well as freshly baked cookies, pies and tarts. All made from scratch with care and quality ingredients.

My parents now live in Florida, my other family still lives in Chicago, and I live in San Francisco. So, sadly those family outings have been far and few for me in the past years. Those family moments and food memories stick with me in my day to day as a chef and cooking teacher, and when I am able to share them it warms my heart. My parents still have trees in their yard. Grapefruit, key lime, kumquat and papaya. When I visit them in the winter I make marmalade from all the tangy citrus.

After watching the United States women's gymnastics team on the Olympics, I channel surfed to see what I could watch next. I caught a preview clip of a food documentary that was about to begin on The Sundance Film Channel. This of course peaked my interest, so I tuned in. Glad I did. The film was educational, informative and inspiring. It got me thinking about the major shift in consciousness that is sweeping the country and the planet. The awareness and now movement towards better food production and fairer practices involves everything from what we eat, who grows it and what fashion it is harvested. Issues that affect communities, economies and the planet. I like to think of myself as an informed individual. But, boy oh boy, is there so much more to learn, explore and share. This clip from Big Ideas For A Small Planet features a young student named Alexander and how he made a difference where others thought no one could.
I stopped by Rainbow Grocery, a co-op market that provides local, sustainable and organic products, to pick up some facial wash, yogurt and flax seed supplements. I also picked up the latest edition of Edible San Francisco, a free monthly magazine that highlights green living and eating in the Bay Area. In it there was a great article about true Soul Food. The article was titled Reclaiming True Grits, and was written by eco chef Bryant Terry. The focus of the article was to dispel the ideas that Soul Food is salt and fat laden and rather "true Soul Food" is abundant in fruits, vegetables, simple grains and the cooking is meant to be slow and a labor of love. I hear you Bryant, I feel the same way about true Mexican home cooking. Most Americans notion of Mexican food is that it is fried, covered in cheese and wrapped up ready to go. On the contrary, true comida(food), of the Mexican kitchen is fresh and light and very nutritious. Nopales (cactus), squash, beans, corn, tomatoes, chiles all full of vitamins and minerals. Stone ground corn rich in calcium, fresh seafood such as shrimp, oysters, clams and snapper as well as lean lamb and poultry made up and still make up most of the Mexican diet. My essay will be entitled Reclaiming Real Masa.

Having lived across the country from Chicago, to Florida and now residing in California I have experienced how people relate to food in their lives. Locally produced foods, regional recipes, and even cultural customs that are based on faith and diet have formed me as a consumer, a cooking teacher and eater. I'm not a granola eating, wheat grass slurping, hemp wearing hippy activist, (well maybe the granola part is true) but I do care about my body, what I eat, and how our planet is being affected by the mass production of food. In the midst of all these political feuds about gas prices, water shortages and fuel consumption I see the silver lining in the cloud. Yes, I am an optimist. A true believer that with communication, a little compassion and a lot of perseverance WE can ALL make a positive change. In the meantime you can find me at the Saturday farmer's market buying melon. Until next time my friends, keep it green and simple enjoy the bounty that nature provides us.

Some Like It Hot

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Sun, 13 Jul 2008 01:41:00 +0000

Some like it hot, and I am one of those people. When it comes to food and flavorings bold spicy flavors are at the top of my list. I favor pungent spices and heat however, flavors should always be balanced with a hint of sweet from fruits and ripe vegetables as well as offset with a neutral grain such as rice, pasta, or other starch. Flavors from Mexico, Jamaica, Vietnam and Morocco are usually simmering in my pot. Today I started my day, like I typically do on Saturday at the Ferry Plaza farmer's market. The market was full of plump peppers, sweet peaches, tangy tomatoes crunchy cukes and squash and lots of juicy corn and melon. Summer produce at it's best!

I was craving fluffy couscous and a rich stew of vegetables so I planned on making a tagine. Tagine or tajine, I have seen both spellings used, is the name of the hearty Moroccan stew as well as the cooking vessel it is prepared in. Moroccan cuisine is ultimate comfort food that fragrances my apartment with amazing aromas of spices and flavorful aromatics. I picked out some cubanelle peppers that are tangy and juicy, great for stuffing and frying, Early girl, brandy wine and zebra striped tomatoes varying in sizes, shapes and colors. Baby squash, lemon cucumbers, tender lettuce speckled with purple and light green. Also, some heirloom carrots that varied in shades of orange, white and purple. I do what I can to be "green" so lately I have taken the bus to the market. I figure with the cost of gas, plus parking, the bus is actually doing me a favor as well as me doing something for Mother Earth. We are blessed with so much abundance. A day at the market alone will make you see things in a whole new light and for me it helps to keeps things in perspective and I am very appreciative of all the variety that I have access to. Always inspired from my trip to the farmer's market I come home full of glee and ready to cook!

Along with my vegetable tagine I also made some couscous and I figured I would go all out and make my own harissa. Harissa is a condiment used throughout Northern Africa and is often served with couscous, stews and grilled meats. The flavors are smokey, tart and spicy. In a dry skillet I warmed cumin, caraway and coriander seeds until slightly toasty. I used my mortar and pestle to grind the spices. I fire roasted the cubanelle peppers and added them to my food processor with re hydrated guajillo chiles for heat, some tomato paste for tang and lots of garlic. I added the ground spices and drizzled in rich and golden extra virgin olive oil. A splash of red wine vinegar rounded out the harissa.

For my tagine I roasted onions and tomatoes in the oven until golden brown. I sauteed chopped garlic in olive oil along with cinnamon, coriander, cumin and fennel seed. I added in chunks of eggplant, carrot, squash and the pureed tomato and onion along with saffron bloomed in warm vegetable stock and a hefty dose of my freshly made harissa paste. The vegetables simmered in the flavorful broth until tender. I finished the tagine with assorted olives and a few lemon slices.

I boiled vegetable stock with butter and added that to my couscous and some currants in a bowl which I covered tightly with plastic wrap and allowed to steam. Once the couscous absorbed the hot liquid I fluffed the little grains with a fork and folded in some fresh diced apricots and green onions. My meal was so good and my apartment was scented like a spice house I put on some Arabic music and sashayed around delighted and full.

Melting Pot

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Wed, 09 Jul 2008 00:23:00 +0000

The sun is out and the breeze is warm and inviting. I love it! I'm sitting in my kitchen, with the French doors open, overlooking my little patio. Sipping on an iced coffee, my dog Casey snoozing at my feet. These are the days I live for. Just chill, no work, no hassles, a little old school R&B on the radio....priceless. I kinda needed it, being that I overindulged a bit over the 4Th of July holiday weekend. Food, booze, little sleep, and lots of dancing. It's back to work tomorrow. However, had one last good time yesterday. My friend's Roger and Desi had an impromptu potluck dinner/house party. Everytime we get together it's guaranteed to be a good time. Great food, chill music, amazing people and just an ultimate relaxed vibe. In the past I have brought over saffron rice pilaf for a Persian New Year celebration, lamb shawarma for a birthday, and a plum crisp just because. I make what I want and cook what I have. It's also nice when you know the guests appreciate your cooking and they like what you bring. Seriously I get cheers when I walk in the room.."Yo, yo it's The Food Diva!"

Inspired by watching Sunny Anderson make her firecracker wings on "Good Morning America" on Friday and then watching Bobby Flay on Sunday cook beef short ribs with habanero and pineapple on his new series "Grill It!" I had the flavors of the Caribbean islands in my mind. Chiles and fruit, just the right amount of spice and sweet, one of my favorite flavor profiles...so on the menu Jamaican jerk chicken skewers with pineapple, zucchini and bell pepper. By the way Chaka Khan was on GMA too, and well she just turned it out!! I used to roller skate to "I Feel For You"...remember that jam? It's still hot!
When I lived in Florida I had Jamaican food all the time. I had several friends from the West Indies and traveled to the Bahamas and Virgin Islands on many vacations. So I'd like to think I know a thing or two about island cookery. My friends and I would make curry and listen to Nadine Sutherland while we sipped on pineapple soda. Hot from the Florida humidity and buzzed from the sugar we would dance in the garage (where it was cooler) to "Action". That song was all I heard for like a year in high school. So, when it comes on you know I'm on the dance floor!

Now living on the West coast, Caribbean food is harder to come by. So when I crave it I make my own and I love making jerk marinade. I make a huge batch then keep some in a jar for later use. I don't have a "recipe", since most of my cooking is done by instinct. You know a little of this, a dash of that..all good. Allspice, cinnamon and clove are the main spices in jerk seasoning. For heat I used habanero, serranos and cayenne. The chiles give various degrees of heat, some that linger and some that are sharp and sudden on the tongue. For sweetness I juiced pineapple and fresh ginger in my juicer and I also added some light brown sugar. Fresh thyme, green onions, and parsley added herbal notes. Apple cider vinegar and lime juice for a little tartness. Different types of acid that hit the palate at different spots. Lots of fresh black pepper, canola oil, salt and a splash of sweet soy sauce. Whizzed it all in the blender and then added it to chunks of chicken thigh meat that I cubed. I like the dark meat better..more flavor, stays moist. I let that marinate for about 5 hours. I made little skewers with diced pineapple, red bell pepper and zucchini that I seasoned with olive oil, S&P. I was going to grill them outside, but I had no wood chips and figured the skewers were so small by the time I pulled them off I would be left with dried out chicken jerky and not jerked chicken...no good. Instead I fired up my griddle pan, and only marked the skewers, then finished them in the oven on a sheet pan. Let me tell you, when you cook with jerk spice, you better open all the windows in your place or you will smoke and choke!! My poor dog Casey walked out and stayed in the yard..too spicy for the pooch. I should have gotten her goggles. She's so cute isn't she? The chicken came out moist and tender with the perfect balance of spice and the sweet from the pineapple...it was worth the smoke out.

Along with my offering for the potluck the guests shared some great little bites. Gaby made petite bread rolls that at first glance I thought were gougeres (cheese puffs). He served them cut in half with a creamy hummus and a delicious pork filling sauteed with onion, fennel seed and paprika. That's a real French chef for you..he made his own bread that day!

I loved the meatiness of the pork with the smokey paprika and sweet fennel. I told him that "no offense Gaby, but this flavor reminds me of Chicago pizza pockets". He was like "what is that?". Somewhat embarrassed that I may have offended the French Chef and relaying to him that it actually was a high compliment of a childhood memory, I went on to explain what a pizza pocket was. Roger, the host and fellow Chicagoan, knew exactly what I was talking about. Pizza pockets are this crazy Chicago street snack made of puff pastry filled with a somewhat sloppy Joe-esque style of ground beef with pizza sauce and mozzarella cheese. And here's the kicker, it's deep fried for ultimate cheesy melted goodness. I know it's a heart attack waiting to happen. But I only had those like once a year with an RC Cola. Roger, you feel me?

Speaking of Roger, this guy just does it all, and he does it with style. He was rolling out dough when I walked in the house. He made a delicious fruit tart with blackberries that he gathered near his house in Bernal Heights. This guy is like Tom Sawyer I tell you. Check out his blog Soul CocinaRoger is also a spice king when it comes to cooking. He was toasting pepitas (pumpkin seeds) with a few habaneros. Again, get goggles and open the windows!
He pulled out the old school food processor and pureed the toasted seeds to make a delicious Yucatecan dip known as sikil pak. It was great! Toasty nutty flavors, with a hint of spice and very creamy, almost like hummus.

Another dish offered was a do it your self sushi. Sticky rice seasoned with pickled ginger, rice wine vinegar, daikon, shredded nori, carrot, green onion and togarashi. It was light and flavorful and the nori wrapper was really good. I love food that is interactive.

Desi and Roger have an eclectic group of friends from all over the globe. Such diversity adds an amazing element to their gatherings. Indian, Italian, French, Pakistani, Japanese, Irish, Mexican, this certainly is a melting pot of culture and what I truly enjoy about living in San Francisco. Roger got on the turntables and started to spin some tunes. He has an amazing collection of world music. I swayed to dance hall beats, chanted along as a guest sang a Hindi birthday song and even got on the mic and did a little freestyle rhyme. Check out the lyrics. The beat was "Bam Bam" from Sister Nancy.

I'm sure it was not as concise as I posted here. Grant it, I'm no poet and I had a few cocktails, but here's the gist of it.

I'm the Food Diva and I cook with spice.

I like to mix up flavors, you think it's a nice.

With my cookin' I will entice.

I made jerk chicken.....next time maybe beans and rice.

Music and food are two things I appreciate in my life tremendously. Roger and Desi are very gracious hosts and their little man Anthony is the cutest kid. He even jumps into the jam session with his maracas.

Amigos thanks for the good times! Keep on cookin'!!

Cooking with Chef Marcus Samuelsson

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Sat, 28 Jun 2008 02:55:00 +0000

I had the amazing opportunity of working with celebrity Chef Marcus Samuelsson yesterday. Chef Samuelsson is the youngest chef to receive a three star rating from The New York Times. Along with his work with highly rated Aquavit in New York City, Chef Samuelsson has numerous restaurants around the world including the new Merkato55 which showcases the many vibrant flavors of several African countries. Marcus was recognized by the prestigious James Beard Foundation in 2003, has several cookbooks and has risen to star status with his highly regarded approach to food and culture. I must admit I was anxious, excited and eager to meet him. Chef Samuelsson was in San Francisco for a promo tour of his new book "The Soul Of A New Cuisine" and Hands On Gourmet was hired to work with him. Chef Samuelsson is the spokesperson for BlueStar, a company that makes professional stoves and ovens for home use. Just a week ago I was watching Chef Samuelsson challenge Bobby Flay on "Iron Chef" . And, now I'm working with him! Too cool.

I arrived to the venue at 8am. I was told that Marcus would arrive at 9:30am for a morning shoot of a local TV show. To my surprise, as I was walking up two flights of stairs with several food boxes in hand, winded and red in the face, I walk in and who's there?? Marcus, an hour and a half early! I was delighted to meet him, but now more nervous that he was there before me. He approached me with a very warm smile, put out his hand, as I balanced the boxes, and said "hi, I'm Marcus". I caught my breath and replied "Good morning Chef Samuelsson, I'm Alex, I'm here to assist you". Before I could turn around and pick up my boxes to head to the kitchen, Marcus was off in a corner talking on his cell phone. He's a very busy guy. You know making deals, buying restaurants, doing interviews. I was planning to use the loading dock and load my equipment onto a small push cart. However, a delivery truck that was dropping off stoves and tables for the night's event was blocking the entry way. I continued to bring more boxes up the stairs. I thought I was going to pass out. I burned off my oatmeal cookie Luna bar that's for sure. The truck driver told me to wait 15 minutes and they would be heading out. Fifteen minutes, then twenty minutes passed, nada. What happened? The battery died, that's what happened..ah crap!! I lost 20 minutes, was all sweaty and had to get ready for the am photo shoot. I said to myself "don't worry, you can do this chica!". And I sure did.

I got in the kitchen, put on my apron and began to pull ingredients out of boxes. If I am not organized I get this nervous energy that I can't work with. I like order in my kitchen. I was responsible for prepping all the food that Marcus would be cooking on TV. I made piri piri sauce that was fiery with tiny little red chile peppers, lots of garlic, lemon juice, olive oil and fresh herbs. I cut fresh pineapple into a petite dice and measured out flour, dark chocolate, butter and brown sugar for chocolate pancakes. I had to make sure that Marcus had all the equipment, plates, and ingredients he would need. No pressure. Yeah, right!

For the morning promo Marcus had an interview with Liam Mayclem from CBS5 "Eye On The Bay". Marcus was promoting BlueStar ranges along with his new cookbook . Marcus prepared shrimp piri piri, then guided Liam in making the chocolate pancakes. The pancakes were served with a fresh pineapple and cashew salad with mint. It was exciting to see all the action go down live and in person.

The filming took about an hour to do. Afterwards, I cleaned up all the equipment that was used and prepared two more quarts of piri piri that would be used for the evening event. Along with a live demo from Marcus, the chefs of Hands On Gourmet would be doing live interactive cooking demos with the 300 plus invited guests. Some of the food items were prepared by a catering staff and then passed out after Marcus completed his demo. Here we are checking over the ingredients making sure nothing was forgotten. I tell you, I get OCD when it comes to checking food prep lists, especially when I am setting it up for someone else. This was a humbling experience. I have been a guests for numerous cooking demos and have had assistants to set up my demo. Today the role was reversed and I had to do this for a very well known chef.
The other items were completed with the guests at ten different stations. For the live demo Marcus cooked the shrimp. I had that set up all ready to go no problem, since I did it earlier in the day. Also, I prepped mango, tomato, jalapeno and couscous which was being served with a berbere crusted leg of lamb. The lamb had to be Frenched on the bone, very clean. Marinated in olive oil and garlic then crusted in a spicy berbere blend of chiles, spices and bread crumbs. The chefs at their stations prepared a beef stir fry with a spiced compound butter that was served with injera, a spongy crepe like Ethiopian bread that has a slight fermented note to it. Also, chocolate pancakes were fired up on griddles and served with pineapple and cashew salad and cinnamon whipped cream. I worked a very long day but seeing all the bright lights, and admiration that Chef Samuelsson received, along with the satisfaction I got from doing a good job, actually an excellent job according to Marcus, I know for sure this is the life I want.

Click here for the recipe

Dancing In The Fog

fooddiva8@yahoo.com (Alex ~ The Food Diva) — Mon, 23 Jun 2008 17:47:00 +0000

The Stern Grove Festival for 2008 began last week. This is the 71st season of this amazing FREE concert series held in San Francisco. World music, local artist, dance and other various performers are featured every Sunday during the summer months. Folks come early to grab a good seat on the lawn. If you get there late, then you are sitting up in the woods next to the raccoons, birds and other wildlife. Fun for some, but not for me. Yesterday I enjoyed the afternoon with some friends from work. We all brought some goodies to share and had a family style picnic on the lawn. What a spread! I brought an Israeli couscous salad with cucumber, peppers and a tangy lemon and parmesan dressing, as well as pineapple with chile and lime. Gaby was very generous and brought ingredients to make sandwiches. Fresh baguettes, ham, cheddar, tomatoes, cilantro, basil, aioli, mustard, and jalapeno. More food from Gaby included honeydew melon, nectarines and fun Asian snacks like veggie crackers, coconut wafers and aloe vera juice. What a mishmash of stuff. Gaby is French and lives in a Vietnamese neighborhood, maybe that explains that. Gaby's date Jennifer came a little later and brought more snacks from Whole Foods. Dolmas, coleslaw, a pate of sorts (the price tag said goose mouse), truffle cheese, salami and strawberries. David brought some wine and his wit. He looks like Linguine from "Ratatouille" eh?

The array of food was so random but somehow it all worked. We joked about the goose mouse and couscous, sounding like a Dr. Seus book. Silly chefs we are.

Roger and Desi came with friends and their adorable little guy Anthony. He is teething and getting into food. Here he is enjoying a nectarine.

We grooved to Seun Kuti and Egypt 80 with funky vibes of jazz and African beats. Sila and the Afronfunk Experience turned it out with a huge ensemble of musicians. A blend of jazz, reggae, funk and afrobeats we all danced on the grass as we swayed from side to side in tune with the rhythmic percussion.

The day was foggy and cold and the sun only came out to greet us for a few minutes before fading out into the overcast sky. A few cocktails, some great food and amazingly energetic music made for a great day with friends. Here is a a picture of the aftermath from the picnic.