Dine & Devour

Cook Through 'River Cottage Everyday' - page 37

noreply@blogger.com (Rebecca Louise) — Sun, 29 Jan 2012 19:44:00 +0000

Oatmeal. You know that container of quick oats sitting in the cupboard just sitting there. Well, who would have thought you could make a delicious breakfast dish.

A little milk, cream, brown sugar, and some banana it was very nice. Easy to do, fresh and so many options then those silly little packets you get.

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Brazen BBQ on Larry Himmel ch.8

noreply@blogger.com (Rebecca Louise) — Sun, 29 Jan 2012 19:07:00 +0000

Brazen BBQ

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Cook Through 'River Cottage Everyday' - page 78

noreply@blogger.com (Rebecca Louise) — Wed, 18 Jan 2012 00:19:00 +0000

...

Spending the weekend out of town, I've been a bit bad about keeping up with my "cook through". Luckily, I found a recipe to get by till the next one.

A simple flat bread using only a few ingredients came out fabulous and was served with some left over curry we had. Easy to prepare and easy to cook. It would even be great adding a few herbs in the dough.

Cook Through 'River Cottage Everyday' - pages: 204, 322

noreply@blogger.com (Rebecca Louise) — Wed, 04 Jan 2012 03:52:00 +0000

Recipe: 'My Herby Grilled Chicken'

Page: 204

Recipe: 'Cauliflower Cheese'

Page: 322

Cheese sauce! Mmmmmmmmmm I practically licked my plate clean. I could (and would) make that sauce again and pour it all over anything I eat! The 'Cauliflower Cheese' consist of a roux base, aged white cheddar cheese and Parmesan cheese. Using peppercorn, onion, and bay leaf fused into the milk and strained into the roux added lots of flavor. Oh! it was good!

Th 'My Herby Grilled Chicken' was great too! Light and fresh. It would even be nice chilled and cut for over a salad. For the herb marinade I used what I had, a bit of thyme, rosemary and parsley. I baked it off in the oven and it was still great although next time I would try it on the grill.

All in all a great meal!

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Cook Through 'River Cottage Everyday' - pages: 214, 308

noreply@blogger.com (Rebecca Louise) — Tue, 03 Jan 2012 06:41:00 +0000

Recipe: 'Chicken and mushroom casserole with cider'

Page: 214

Recipe: 'Three root mash'

Page: 308

The first recipes of my cook through went really well.

I made 'Chicken and mushroom casserole with cider"' and 'Three root mash' It came out great, lots of flavor. I used my favorite Julian Hard Cider and although it was great I'd love to try it with half Julian Hard and half of a non-alcoholic apple cider to get a stronger apple flavor. I also used Colman's British mustard, which isn't hard to find at any super market. The chicken recipe was simple and would be easy to recreate even after a long day of work. I loved the three root mash. I mean parsnips! You can't go wrong. I used carrots and potatoes as well. I followed the recipe cooking the the carrots and parsnips first and then combining the potatoes and the rest of ingredients.

Not having a food processor I used a immersion blender and blended the carrots and parsnips. I think my mash was a bit more chunkier than in the book but I still enjoyed it.

Cook Through 'River Cottage Everyday' so far is great!

Extras Photos:

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Christmas Crack

noreply@blogger.com (Rebecca Louise) — Sat, 24 Dec 2011 07:07:00 +0000

Happy Holidays!

Whatever your favorite Christmas cookie is you've got to try this simple and delicious recipe.

Christmas Crack

Yes! Those are saltines!

I used toffee bits instead of nuts.

I found a couple helpful links to recipes and tips on making this yummy treat.

Mommy's Kitchen

Craftster

Have a Happy Holiday! xx

♥

Pho

noreply@blogger.com (Rebecca Louise) — Fri, 16 Dec 2011 05:17:00 +0000

Pho for the first time!

Usually I just order some soft egg noodles with beef and veggies but today I went for a bowl of Pho. A small of course, Have you seen the large... Its bigger than my head!

Pho Tom is made with shrimp. It includes noodles, broth, onion, bean sprouts, and basil. Also we added some spicy Sriracha.

Pho King

Vietnamese

4658 El Cajon Blvd

(between 47th St & Menlo Ave)

San Diego, CA 92115

(619) 285-1111

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Cherry BOMB!!

noreply@blogger.com (Rebecca Louise) — Fri, 16 Dec 2011 05:00:00 +0000

I haven't tried it yet, I know what am I thinking! But I found it. Finally!

Found at Whole Foods - La Jolla
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Talking Turkey | My Favorite Turkey Brine

noreply@blogger.com (Rebecca Louise) — Sat, 19 Nov 2011 19:42:00 +0000

My Favorite Turkey brine has to be Emeril Lagasse's.

I love the tones of herbs and fresh veggies and fruit used for this.

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Brined, Herb Roasted Turkey > Link Here

Recipe courtesy Emeril Lagasse, 2007

Ingredients

Brine:

1 cup salt

1 cup brown sugar

2 oranges, quartered

2 lemons, quartered

6 sprigs thyme

4 sprigs rosemary

1 (10 to 12-pound) turkey

1 large orange, cut into 1/8ths

4 tablespoons unsalted butter at room temperature

Salt and pepper

1 large yellow onion, cut into 1/8ths

1 stalk celery, cut into 1-inch pieces

1 large carrot, cut into 1-inch pieces

2 bay leaves

2 sprigs thyme

2 sprigs rosemary

1/2 bunch sage

3 or 4 sprigs parsley

1 1/2 to 2 cups chicken or turkey stock, for basting

Turkey Broth:

1 tablespoon vegetable oil

Reserved turkey neck and giblets

1 large carrot, coarsely chopped

1 onion, coarsely chopped

1 large celery stalk, coarsely chopped

1 small bay leaf

3 cups turkey stock, chicken stock, or canned low-salt chicken broth

3 cups water

Gravy:

4 cups turkey broth

1 cup dry white wine

4 tablespoons unsalted butter

1/4 cup all-purpose flour

Salt and freshly ground black pepper

For the Brine:

Directions

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.

Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour.

Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

For the turkey broth

Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.

For the pan gravy:

Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat.

Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes.

Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

Slice and serve guests with desired sides.

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Northgate Opening This Friday

noreply@blogger.com (Rebecca Louise) — Tue, 25 Oct 2011 15:00:00 +0000

Yea! The day has come when Northgate San Diego is opening their doors.

I posted about this a few months back. I'm super excited that this store is opening up a new location just down the street from my home.

Northgate is a grocery store which has tons of fresh produce, meats, fish, and deli items. They have the most amazing bakery department with fruit topped cakes to cookies and doughnuts.

I received a advertisement in the mail yesterday and couldn't be more excited!!

Northgatemarkets.com

Roasted Potatoes Ala Auntie Kathy

noreply@blogger.com (Rebecca Louise) — Fri, 21 Oct 2011 06:08:00 +0000

Matt's auntie Kathy gave me this recipe for yummy roasted potatoes.

Oven preheated to 400*

Roast halved Yukon Gold Potatoes cut side down in a rimmed pan with melted butter.

Salt and pepper the top of them and roast for half hour or a bit longer till cut side down is crispy golden brown.

I like to add a bit of rosemary. Enjoy!

Thanks Auntie Kathy!! xx

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New Book: Scanwiches By Jon Chonko

noreply@blogger.com (Rebecca Louise) — Wed, 05 Oct 2011 02:45:00 +0000

Got a new book today its pretty neat...

Scanwiches, By Jon Chonko, takes a detailed look at some favorite types of sandwiches! I've really enjoyed picking up this book. Although... from the fabulous pictures, I find myself drooling between pages. Each Scanwich includes a description about the Scanwich and also a definition, origin or variation. There are plenty of scanwiches from all over the world.

Pick up your copy today...

Order online at Scanwiches - By Jon Chonko (link)

"Scanwiches takes the sandwich and spreads it out for all to see. From full-frontal, cross sections of monsters like the Dagwood and club, to minute, geometric tea sandwiches whose construction looks more like minimalist art than culinary creation, Scanwiches presents unabashed food porn that satiates even the most severe sandwich fetish."

- powerHouse Books

Scanwiches On Facebook (link)

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Not On The Kids Menu

noreply@blogger.com (Rebecca Louise) — Wed, 14 Sep 2011 15:37:00 +0000

Fellow foodie blogger Armand is telling like it is in his new blog "Not the Kids Menu".

The 11 year old, coming straight out of London, plans to eat and review his way around the world. I know I'm looking forward to upcoming posts!

And hey Armand, If we ever cross paths lets do a review together?!

Not The Kid’s Menu

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Northgate Market Is Coming Soon

noreply@blogger.com (Rebecca Louise) — Wed, 14 Sep 2011 03:59:00 +0000

Get excited San Diego! Northgate is coming soon!
I found out about Northgate from the cooking class I was taking. Its grocery store which is simply amazing. Fresh produce and meats, homemade tortillas, a intriguing prepared food area (including ceviche and salsa bar), and also a wonderful cake and bakery area.
You must check it out!

Moving in next door to

5405 University Avenue

San Diego, CA 92105

But if you can't wait till that location opens...
Northgate
1410 South 43rd Street
San Diego, CA
(619) 266-6080

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There's A New BBQ Place In Town

noreply@blogger.com (Rebecca Louise) — Mon, 12 Sep 2011 04:12:00 +0000

Yep, There's a new place to find excellent BBQ!

Brazen BBQ has been open for about a month now and Matt and I were just able to check it out. Such a wonderful atmosphere, and friendly staff, owner, manger and head chef.

When the head chef came round our huge picnic table to see how our food was it must have been obvious because we were practically licking the BBQ sauce off our plates.

May start by saying I want the pepper seasoning used for the french fries, bottled and used on all my food. That also includes the BBQ sauce!

Also I can't decide from the two bottles of BBQ sauce placed at every table, which I like more... Both delicious in their own way. One a bit sweet the other a bit spicy.

The fall off the bone, tender, perfectly seasoned meat was a exciting treat!

Then can't forget the sides... from the cornbread to the beans, corn to the fries, they were all great pairs with the meat. mmmmmmmmm the cornbread!

The Bar

Condements

Dinner for two - Brisket, Ribs, Chicken

Corn, Cornbread, Beans, Fries

Sauce

Pulled Pork Sandwich

Po'Boy

Pulled Sliders

Nachos

Brazen BBQ

441 Washington Street.
San Diego, CA, 92103

(619) 816-1990

Facebook Link
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Lisko Artisan Deli

noreply@blogger.com (Rebecca Louise) — Fri, 02 Sep 2011 23:19:00 +0000

Today Matt, Missy and I walked over to a new spot, Lisko's Artisan Deli.

Pleasantly impressed by the fresh organic produce, bakery goods, fresh Catalina fish, pasta, olives, farm fresh meats, and so much more! Did I mention FRESH! Produce coming in everyday from local farms.

I believe, Lisko's Artisan Deli has only been open for ten days and already has a great following. I feel its a great idea to provide fresh and organic to San Diego. The owner and staff were really nice and friendly. If your in the area be sure to visit Lisko's Artisan Deli!

We ordered sandwiches to-go and I totally failed on grabbing a pic of it...

I must have been hungry and it was very good so I ate it all up!!

I had the Caprese Ciabatta which used a lovely ciabatta roll with fresh tomato, basil, and homemade mozzarella cheese.

Matt did get some pictures of the store...

Thanks to Lisko Deli for a wonderful lunch and a taste of the yellow watermelon! Yum!!

See you soon,

Rebecca

Lisko Artisan Deli

6548 El Cajon Boulevard,

San Diego, CA 92115

619-252-7687

Lisko Artisan Deli - Facebook

"Visit our store or stop by our booth at Farmers Markets. Tuesday – Otay Ranch | Wednesday – Ocean Beach + Adams Avenue | Thursday – North Park | Saturday – Little Italy | Sunday – Hillcrest + Rancho Santa Fe" - Lisko Artisan Deli

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Happy National S'mores Day!!!

noreply@blogger.com (Rebecca Louise) — Wed, 10 Aug 2011 14:58:00 +0000

What better way to share National S'mores Day with everyone than to show you how we cook our S'mores in our household! A while back I received a gift from my fabulous aunt Kathy. We had all come across The Cosi S'more Maker at the Kensington Cafe during one of their movie nights. Just a few weeks later Kathy surprised me with my own Cosi S'more Maker.

Cosi S'more Maker

Has a spot for the chocolate, grams and mellos

Uses Sterno for the fire

What's a S'more?

For those of you that don't know what a s'more is... You need to get skool'd! :)

It's a dessert containing chocolate, gram crackers and roasted marshmallows. Its commonly made around a campfire. If your still un-sure wikipedia has a whole page on S'mores...

How do you make and eat them?

Well, the best way to learn is from The Sandlot...

So its National S'more Day... GO EAT S'MORES!!!

Special thanks to Auntie Kathy. xx

♥

La Jolla Wins For Best Gelato!!

noreply@blogger.com (Rebecca Louise) — Fri, 05 Aug 2011 02:14:00 +0000

This summer I've been eating a lot of ice cream! Although I have been sticking to flavors I like, I have come across a fabulous spot to get gelato.

Near to the shores and sea lions is Gelateria Frizzante where they serve Authentic Italian gelato and espresso.

Not to be missed! Pick up a gelato and take a stroll through La Jolla and visit the sea lions. Its a perfect break to a busy day!

Gelateria Frizzante

1025 Prospect St # 130

CA 92037

(858) 454-5798

Gelato is an ancient Italian frozen dessert, a far more recent variant of which is ice cream. As such, gelato is made with some of the same ingredients as most other frozen dairy desserts. Milk, cream, various sugars, flavoring including fruit and nut purees are the main ingredients.

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San Diego's Dollar A Dish #food4kidsSD

noreply@blogger.com (Rebecca Louise) — Mon, 25 Jul 2011 15:01:00 +0000

The 2011 Dollar A Dish Campaign starts AUGUST 1. 2011

NAME

TWITTER

WEBSITE

FEATURED DISH

Chop Sooey

choptruck

http://www.chopsooeytruck.com/

BBQ Pulled Pork sandwich with Cilantro Lime Cole Slaw & Lobster Roll

Devilicious

deviliciousfood

http://deviliciousfoodtruck.com/

Burger DuJour

Corner Cupcakes

cornercupcakes

http://www.corner-cupcakes.com/

Sixpack of Cupcakes

Flippin Pizza

FlippinPizzaCA

http://www.flippinpizza.com/

Buffalo Chicken Pie

Food Farm

foodfarmsd

http://www.foodfarmsd.com/

Soyrizo Chili Fries

Mangia Mangia

mangiatruck

http://mangiamangiamobile.com/

Meatball Panini

Ms. Patty Melt

pattytruck

http://www.pattymelttruck.com/about-us/

Patty Melt Burger

Two for the Road

TwofortheroadSD

http://twofortheroadsd.com/

Cap'n Crunch Crab Cakes

Blueprint Café

blueprintcafesd

http://blueprint-cafe.com

Signature Salad (FIRST week only)

Burlap

burlapsandiego

http://www.burlapdelmar.com/

Red Chili Rock Shrimp

Cowboy Star

cowboystarSD

http://thecowboystar.com/

Pan Roasted Chicken Breast

Croce's Restaurant and Bar

CrocesRest

http://www.croces.com/

2 Appetizers: The Seared Sea Scallops & the Charbroiled CAB Filet Mignon

Cucina Urbana

CUCINAurbana

http://www.cucinaurbana.com/about-2

ANY pizza during lunch

Flavor Del Mar

flavordelmar

http://www.flavordelmar.com/

Heirloom tomato salad with sweet corn relish and Banyuls vinaigrette.

Flippin Pizza

FlippinPizzaCA

http://www.flippinpizza.com/

Buffalo Chicken Pie (4 locations)

Kensington Grill

KensingtonGrill

http://www.kensingtongrill.com/about

weet chili ‘fall off the bone’ pork baby back ribs

jalapeno cheddar cornbread + lime butter

NINE-TEN

http://www.nine-ten.com/home.php

NINE-TEN Burger

Prep Kitchen

prepkitchen

http://www.prepkitchen.com/

salted caramel brownie

Rimel's

rimels

http://www.rimelsrestaurants.com/rimels/lajolla/

Potstickers

Ritual Tavern

RitualTavern

http://www.ritualtavern.com/

Seafood bouillabaisse

Searsucker

searsucker

http://www.searsucker.com/

Artichoke Hearts

Sprinkles

sprinkles

http://sprinkles.com/

Cinnamon Sugar Cupcake

Terra

TerraSD

http://www.terrasd.com/

Potato, Brie & red Onion Quesadillas w/ chipotle honey

The Red Door

TheRedDoorSD

http://thereddoorsd.com/

Turkey Meatloaf

Wellington

TheWellingtonSD

http://thewellingtonsd.com/

Beef Wellington

Whisk n'Ladle

whisknladle

http://whisknladle.com/

Chocolate Pot Du Creme

Zenbu

ZenbuSushi

http://www.rimelsrestaurants.com/zenbu/lajolla/

HotRock

♥

Paula Deen's Deluxe Twice Baked Potatoes with Shrimp

noreply@blogger.com (Rebecca Louise) — Wed, 06 Jul 2011 19:28:00 +0000

This dish was simple and great tasting! Loaded with cheese, bacon, and shrimp.... Its not to be missed!

Best served with Blue Cheese Bacon Burgers

Made by Debbie (my Mother in Law)

adapted by Rachael Ray

Chunks of blue cheese and crispy bacon - you can't go wrong!

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Paula Deen's Deluxe Twice Baked Potatoes with Shrimp

Ingredients

* 4 (6 to 8-ounce) russet potatoes, scrubbed and pricked all over with a fork

* Vegetable oil, to coat potatoes

* 4 slices bacon

* 1 pound large shrimp, peeled and deveined, tails removed

* 1 1/2 teaspoons Cajun seasoning

* 1 teaspoon salt, plus a pinch

* 4 green onions, thinly sliced, white and light green parts; dark green parts chopped, for garnish

* 1 cup grated Cheddar

* 6 tablespoons butter, softened

* 1/3 cup sour cream

* 4 tablespoons mayonnaise

* 3/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 450 degrees F.

Rub the potatoes with vegetable oil and put them on a baking sheet. Bake the potatoes until tender, about 1 hour.

While the potatoes are baking, cook the bacon in a skillet over medium-high heat until crisp, about 7 minutes. Transfer the slices to a paper towel-lined plate to drain, then crumble. Pour off all but 3 tablespoons of bacon grease from the skillet.

Cut the shrimp into thirds. Reheat the bacon grease over medium-high heat. Add the shrimp, Cajun seasoning, and a pinch of salt. Cook until the shrimp are opaque, stirring constantly, 2 to 3 minutes.

When the potatoes are done, let them cool slightly (leave the oven on). Slice off the top third of each potato and carefully scoop out the flesh into a bowl. Scoop out the potato from the top third, and add that to the bowl, then discard the skin. Leave about 1/4-inch border of potato inside the skin. Mash the potato flesh with 1 teaspoon salt, the green onion, cheese, butter, sour cream, mayonnaise, and black pepper. Stuff the potato skins with the filling, mounding any extra on top. Divide the shrimp on top of the potatoes and sprinkle with the crumbled bacon. Return the potatoes to the oven on the baking sheet and bake them until heated through, about 15 minutes. Remove the potatoes from the oven, sprinkle with the reserved chopped green onions and serve.

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Rachael Ray's Big Blue Burgers

Ingredients

* 1 1/3 pounds ground sirloin

* 1 tablespoon Worcestershire

* A handful chopped flat leaf parsley

* 1 shallot or boiling onion, minced

* 1/2 pound crumbled blue cheese

* Extra-virgin olive oil, for drizzling

* Steak seasoning, or, coarse salt and black pepper

* 4 crusty rolls, split

Toppings:

* Romaine lettuce leaves

* Vine ripe tomato slices

* Blue cheese dressing (homemade or store bought)

Directions

Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.

Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 7 minutes on each side.

Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.

Ingredients

* 1 1/3 pounds ground sirloin

* 1 tablespoon Worcestershire

* A handful chopped flat leaf parsley

* 1 shallot or boiling onion, minced

* 1/2 pound crumbled blue cheese

* Extra-virgin olive oil, for drizzling

* Steak seasoning, or, coarse salt and black pepper

* 4 crusty rolls, split

Toppings:

* Romaine lettuce leaves

* Vine ripe tomato slices

* Blue cheese dressing (homemade or store bought)

Directions

Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.

Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.

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♥

Pioneer Woman's, Marlboro Man Sandwich

noreply@blogger.com (Rebecca Louise) — Wed, 22 Jun 2011 16:52:00 +0000

The Marlboro Man Sandwich popped out at me when I waited in line to meet Pioneer Woman at her LA book signing earlier this year. It seemed to pop out at me and say, "Make this for Matt!"

Now I'm really sorry Pioneer Woman but I did have to change it up... I had a bit of hamburger left in the fridge that I used and I had a french bread that needed to be eaten... But the sandwich came out great so I'm sure next time I follow the recipe it will be just wonderful! I loved how simple it was, especially after a long day of work.

I would love to try it too with Pioneer Woman's other suggestions...

"Now, if I weren’t married to a straight-up-meat-and-potatoes rancher, I would probably cook a bunch of sliced mushrooms with the onions. I’d add a little sherry to the meat mixture. And I’d melt a little sliced mozzarella on the top. But that’s just me. Truth is, you could play around with this sandwich as much as you’d like: different veggies, different seasonings (thyme, fresh garlic, etc.), or a topping of different cheeses. Go play! Have fun! And report back to me if you make any life-altering modifications." - Pioneer Woman

Link to The Marlboro Man Sandwich here

♥

Before And After Crumble

noreply@blogger.com (Rebecca Louise) — Mon, 13 Jun 2011 02:45:00 +0000

I love crumbles, they remind me of visiting my Grandparents house in England.

Today I picked up some rhubarb and blackberries threw them in baking dish and topped with a simple crumble.

The end result...

A dirty plate!

Here are the other pictures...

Crumble recipe for topping on your favorite fruit pie

* 1 cup of white sugar

* 1/2 cup of raw or light brown sugar

* 125g / 4 oz. butter

* 3/4 cup of white flour

Preheat the oven to 400°F.

Mix ingredients to make a crumbly mixture. (I've always found that using my hands works best for this.)

Put the fruit in a pie dish.

Cover with the crumble mixture.

Bake for 35-40 minutes, until the crumble is browned and crispy.

♥

Rosie Lee's on Wonderland KPBS San Diego

noreply@blogger.com (Rebecca Louise) — Thu, 09 Jun 2011 04:10:00 +0000

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The Beautiful Olivewood Gardens And Learning Center

noreply@blogger.com (Rebecca Louise) — Tue, 07 Jun 2011 14:47:00 +0000

Last week, for our school field trip, started out at Olivewood Gardens And Learning Center. Our teacher, Sara Polczynski volunteers at Olivewood in the kitchen. We were given the grand tour around the gardens and even got to sit in on one of their kitchen classes.

Olivewood Gardens And Learning Center is located in National City. In 2006, the Walton family donated the property to the International Community Foundation. By October 2009, It was gifted to Olivewood Gardens.

Olivewood Gardens provides lessons in science, nutrition education, sustainable agriculture, and environmental duties for local schools in the area.

"Fruits and vegetables are grown and harvested for nutrition classes, cooking demonstrations, and environmental education workshops. Learning is centered within the context of organic gardens and a kitchen."

Below I've posted pictures, But if you would like to experience this beautiful place first hand they give Public Tour for free Tuesday 10am – 11am...

"Learning Center tours every Tuesday at 10am

We welcome interested visitors to join us for a one-hour guided tour of our Learning Center grounds and program. These tours include garden and kitchen class observation and are also an opportunity to meet other people interested in edible education, gardening, and school lunch reform in our region. Tour groups meet in the parking lot at 2525 N Avenue. There is no charge for our public tours, but please confirm your participation to amy@olivewoodgardens.org "

Please visit their event page for more info.

This Wednesday you can help support the Olivewood Gardens just by shopping at your local Whole Foods, Please help spread the word.

"Dear Friends of Olivewood-

Please shop at Whole Foods next Wednesday June 8th at 5% of net proceeds will go to help our kitchen education program.

Thank you for your support,"

Amy

My pictures from last week...

_______________________________________________

Does anyone know what this plant is called?

I'd love to get one for my garden and
forgot to ask the name while I was at Olivewood Gardens.

♥

Tao on Adams

noreply@blogger.com (Rebecca Louise) — Sat, 04 Jun 2011 03:31:00 +0000

For this post I will have to let the pictures do the work...

But I will say this place is really amazing!

Another great suggestion from Chef Sara Polczynski

Tao

3332 Adams Avenue

San Diego, CA 92116-1820

(619) 281-6888

These pictures above are from our field trip...

These pictures below are from the visit Matt and I took later that day...

Yes, I went twice in one day! xx

♥