Cooking with Amy: A Food Blog

Kiwi Matcha Lime Tea Cake

2009-07-06T11:10:00.000-07:00

I remember when kiwi fruit first started showing up in the market and were a real novelty. It's funny to think they were originally named for their brown exterior, because I now think of kiwi as the vibrant green color of the fruit inside. Back in the 80's they seemed to appear exclusively in fruit tarts, providing a bright color contrast. Kiwi fruit is in season at the moment and thanks to a surplus, I've been experimenting. It turns out, they are surprisingly versatile and can take the starring role in many recipes.

There are two kinds of kiwi fruit commonly available and they are different both in look and taste. The green variety is tangy and has a citrus like flavor. The yellow version is a little more elongated and tastes sweeter with tropical notes. Technically both are berries, refreshing and juicy with a little crunch of seeds. They are full of vitamins and good both raw or in recipes. One kiwi has more than 100% recommended daily allowance of vitamin C and contains potassium, fiber, magnesium, vitamin E and is low in carbohydrates.

Because of the tangy flavor, kiwi is great in salsa, vinaigrettes and frozen in popsicles or sorbet. I made a terrific guacamole last week with some kiwi fruit and avocados, but ate it before I could snap a picture. I think you can use them almost anywhere you might use a fresh slice of tomato.

If you have too much kiwi and it starts to get soft, use it in this pretty green cake. It's a quick bread in the style of banana bread. It's tangy and moist, not too sweet, and great with a cup of tea. The matcha and lime just complement the kiwi but are not dominant flavors. You could leave out the matcha if you want, but if you are interested in finding ways to use matcha in baking, this is a good one. More great ideas and information about kiwi fruit are available on the Zespri site.

Kiwi Matcha Lime Tea Cake

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons matcha powder
1/2 teaspoon salt
1/2 cup butter, (1 stick) softened
2/3 cup granulated sugar
2 large eggs
1 cup peeled mashed very ripe kiwi fruit, green, yellow or combination
Zest of one lime

 Preheat oven to 350 degrees. Grease a 9 X 5 loaf pan, preferably non-stick.  Whisk together flour, baking powder baking soda, matcha powder and salt and set aside.

 In a large bowl cream butter and sugar together until light and fluffy. Add eggs one at a time to creamed mixture and thoroughly combine. Stir in mashed kiwi fruit and lime zest. Fold in dry ingredients, stirring until batter is completely moistened. Spoon batter into pan and bake for one hour or until toothpick inserted comes out clean. Cool for 20 minutes on wire rack. Remove from pan and continue cooling on rack.

Enjoy!

Taco Crawl in Fruitvale

2009-06-29T08:57:00.000-07:00

For several years now I'd been hearing about the taco trucks of Fruitvale, a section of Oakland known for having a large Latino population. After reading endless reports on Yelp, Chowhound and an article in the East Bay Express by John Birdsall, I was ready to hit the road, or rather, International Boulevard, where there's a high concentration of taco trucks. I didn't spend a month investigating like Birdsall did (thanks John!) but I did put together a hit list, based on recommendations and testimonials. A word about pricing, you'll spend more on bridge toll than you will at most spots along the corridor. Tacos ranged in price from $1 to $1.25 and the agua fresca I ordered was $1.

First stop was the Sinaloa complex, located in a parking lot at 2138 International Blvd. You can't miss this stop and frankly, it's one of the best. Here there are two trucks to visit--one has the standard kinds of tacos, while the other is devoted to seafood. The fish taco was good, but the shrimp tostada was outstanding. A crisp tortilla was topped not just with sweet, plump and juicy shrimp, but also chunks of cucumber, tomato, onion, slivers of avocado and fresh cilantro. Not to be missed!

Across the parking lot, my partner in crime and I tried both the lengua or tongue taco and the chorizo taco. Both were very good. The chorizo has subtle sweet and sweet spicing and was not greasy. I skipped the champurrado, a type of Mexican hot chocolate but did have a very refreshing and not too sweet agua fresca made with fresh strawberries.

Next stop was not really a taco truck at all but a little storefront called Taqueria El Rebozo Blanco at 3215 International Blvd. While I never saw a menu, I knew to order the tacos dorados, the true Mexican version of the crispy taco. While a mashed potato filling is traditional, we had chicken tacos and they were very flavorful, made with delicate dark meat and topped with the traditional cheeses, crema, shredded iceberg lettuce and tomatoes. If you love crispy tacos, you will be very satisfied here.

The final stop is a little tricky to find, because it's located in the parking lot behind La Parilla Grill, at 2900 International Blvd. At Tacos El Paisa the speciality is tacos al pastor, which was very juicy, and mildly spicy, and a bit on the salty side. The tongue taco was very fresh tasting as well. Though on the downside there really is no seating in the parking lot. El Paisa definitely had the most "colorful" customers, but the service was friendly and as an added bonus, the Mexican version of an ice cream truck, a bicycle vendor with paletas or popsicles made his rounds, stopping off to get a taco as well as sell ice cream treats.

View Taco Trucks of Fruitvale in a larger map

See photos from this adventure or check out the map.

If you have any favorite taco trucks in in Fruitvale, please let me know so I can check them out on my next taco crawl.

Chilled Corn Soup: Recipe

2009-06-25T13:28:00.000-07:00

It's not Summer until you've eaten a peach over the sink, nibbled on cherries, and enjoyed a stack of fresh blueberry pancakes. One of the most highly anticipated Summer treats aside from all the luscious fruit, is fresh corn. When I see Brentwood corn, I buy it. It's sweet, tender and pairs wonderfully with all types of shellfish, blueberries, lime and avocado.

Corn is high in starch and carbohydrates but it's also a good source of Vitamins B1, B5, and C, folate, dietary fiber, phosphorus, manganese and protein. I use white and yellow corn interchangeably. White seems a bit sweeter and yellow a has a rounder flavor, if that makes sense. Corn should be cooked as soon as possible, after it has been picked. It's particularly good in fritters, pancakes, succotash and salads. If you eat it on the cob, try squeezing lemon or lime juice over it and dipping it in something spicy like smoked paprika or chile powder. Another way to enjoy it is with crumbled Mexican Cotija cheese. Slather the hot cobs with mayonnaise and dip it in the cheese. Messy, but good.

At a recent visit to the delightful SolBar restaurant at Solage in Calistoga, I got a kick out of the menu which was divided down the middle into healthy dishes and indulgent ones. The soup of the day was a chilled corn soup and it had no cream in it. I was intrigued. After a little experimenting I found you can get the maximum flavor by limiting the ingredients to a minimum. This recipe is vegan and the exact amounts of salt and lime will vary depending upon how sweet the corn is; the sweeter the corn, the better the soup!

Note: I use a conventional blender, but I have a feeling that if you use a Vita-Mix you will get even better results! If you have one, try it and let me know.

Chilled Corn Soup with Avocado
Serves 4

6 ears of fresh shucked corn, yellow or white
2 limes
salt
1 avocado, pitted, peeled and diced

Remove the corn kernels from the cob, using a chef's knife. Place the corn in a saucepan with enough water to cover and bring to a boil. Simmer until the corn is tender, just a couple of minutes, no longer. Strain the corn out of the water, reserving the water, and place in a blender. Puree the corn with enough water to give it a smooth texture. Strain the corn puree through a strainer and and add some of the reserved water to achieve the desired consistency. Squeeze the limes into the soup and salt to taste. Chill the soup then serve with a garnish of avocado.

Enjoy!

The Golden Glass 2009

2009-06-19T13:13:00.000-07:00

If you haven't yet discovered outstanding organic and biodynamic wines, this is your chance. Golden Glass wine event benefiting Slow Food San Francisco is a terrific event I've had the pleasure of attending the last two year. The focus is on sustainably-produced wines from around the world, and food from local restaurants.

The line up of restaurants changes from year to year, but in my experience, each year is better than the previous one. This time around there are many award-winning restaurants and purveyors, including A16, Absinthe, Acquerello, Blue Bottle Coffee, Digs Bistro, Delfina, Heaven's Dog, La Mar Cebicheria, RN74, Poggio Trattoria, SF Baking Institute, Slow Club, Stella Cadente, and Trattoria Corso. These are really excellent establishments, in fact, the chef at A16, Nate Appleman just won the James Beard rising star award and that the chef at Poggio, Peter McNee won the Cochon 555 whole-heritage- hog cook-off last week.

This year for the first time, non-drinkers can purchase a ticket to eat only. tickets are available in advance for $60 (Slow Food members: $55); at the door $70; Food only and under 21: $20 (all entry tickets include 5 food tasting tickets. Additional food tickets can be purchased in groups of 5 for $20) Really, $20 to get 5 tastes from topnotch restaurants? That's a bargain!

Sunday June 21st, 2009
2 pm to 6 pm
The Festival Pavilion
Fort Mason Center
San Francisco

Noodles, noodles, noodles!

2009-06-16T11:18:00.000-07:00

I'm so crazy about noodles I could eat them every day and never get bored. Even the family I lived with in Italy was amazed at my capacity for eating pasta. And I love all kinds of pasta--Asian varieties along with Italian, being top of the list. Happily there are two books out at the moment that make a variety of Asian noodle recipes easily accessible to the home cook. Both have great photos and recipes that will send you scurrying into the kitchen.

First up is Takashi's Noodles. They say if you get just one great recipe from a cookbook, it is worth the price. In that case, let me tell you about Spicy Eggplant Ja-Ja-Men Udon. Chef Yakashi Takashi, owner of Takashi's in Chicago describes this dish as a Japanese version of spaghetti and bolognese sauce. It's basically a spicy eggplant and ground pork sauce over noodles with peppers, spicy notes and a creamy sauce that is enriched with sesame paste. The recipe has 18 ingredients but I skipped a few altogether and used substitutions for a couple more and can't imagine it made any discernible difference. I didn't bother with the 1/2 cup dashi, 1/3 cup canned bamboo shoots, teaspoon of cornstarch or 3 Tablespoons of sake. I used Chinese chili garlic paste instead of a Japanese variety and Chinese sesame paste instead of tahini. I had to buy exactly 2 ingredients to make the dish, green peppers and ground pork. I could eat this dish every week! It is so comforting and at the same time exciting. The recipes vary in the number of ingredients but are generally not that difficult. They are all Asian or Asian-influenced but not all Japanese. You'll find crispy noodles, chilled ramen and cold soba, curry shrimp rice noodles even potato gnocchi with lemon butter sauce, scallops and sea urchin. These are restaurant dishes adapted for cooking at home.

Noodles Every Day features quick and easy recipes. For these recipes you will need the basics of an Asian pantry which are explained in detail in an early chapter. All are available at an Asian grocery store or online. However a few recipes have some more exotic ingredients like garland chrysanthemum leaves or silver pin noodles. All the recipes are titled descriptively so Pad Thai becomes Stir-Fried Rice Sticks with Tamarind Sauce, Dried Shrimp, Tofu, Sprouts, and Eggs. Over the years I've had very good luck with author Corinne Trang's recipes and this book is no exception. Her Somen Noodles with Shrimp Curry and Peas uses less than 10 ingredients and is the perfect kind of one pot meal you'll likely be able to make with peas and shrimp in your freezer and without a trip to the store. The book is divided into sections based on the type of noodle you are using--egg, rice, buckwheat, etc. and it also has a section on buns, dumplings and spring rolls.

When I was in Hawaii I was on a mission to try as many top-rated ramen joints as I could. While I'm still nowhere near satisfied with the ramen choices in San Francisco, I am pleased that on June 24th from 6:30 - 8:30 pm there will be a special program at the San Francisco Ferry Building called For the Love of Ramen sponsored by the Asian Culinary Forum. Andy Raskin, author of The Ramen King and I, Eric Nakamura, publisher and co-editor of the Asian-American pop culture magazine, Giant Robot and George Solt, assistant professor of history, New York University will be talking about ramen, a Japanese version of a Chinese noodle dish, with a history spanning the post World War II period all the way till today and including the instant version that has become so ubiquitous. There will be refreshments of course, and great conversation. As a side note, I've been to every Asian Culinary Forum event and they have all been very well-organized, good fun and offered plenty of food for thought. I've already bought my ticket, hope to see you there!

Great American Food & Music Fest Giveaway + Discount Tickets

2009-06-03T09:06:00.000-07:00

Saturday June 13th marks the first (and I hope not the last!) Great American Food and Music Fest at the Shoreline Amphitheater in Mountain View from noon until 10 pm. Get a group of four friends together and tickets are only $21.50 each, otherwise festival tickets start at $35 and go up depending upon what extras you might want such as wine tasting or backstage "meet and greet party" with celebrity chefs. All tickets include the first plate of food you try from one vendor. But undoubtedly you will want to try a whole lot more than that.

This extravaganza is a bit like a foodie pilgrimage around the country without leaving home. Try a pastrami sandwich from Katz's Deli or Graeter's ice cream from Philly, Southside Market BBQ brisket and sausage from Texas or even the original Anchor Bar Chicken Wings from Buffalo otherwise known as, "Buffalo wings."

If you want to indulge in local specialties and even see them being made, there will be plenty of those too. Incanto's Chris Cosentino will be making hot dogs, June Taylor will be creating strawberry jam, Chuck Siegel of Charles Chocolate will be forming chocolate truffles and Nate Appleman of A16 will be making some new creation that has yet to be revealed. Competition will be in the air as chefs from Burgermeister, Pearl’s, MO’s, and the Burger Joint compete for the title of San Francisco's Best Burger.

This is going to be a great event! And I have 2 tickets to give away to lucky readers. Leave a comment with your favorite regional American specialty and I will pick two readers at random. Tickets are available online now. Use the ticket code "foodfest" for $5 off ticket prices.

CONTEST IS NOW CLOSED! THANKS FOR ALL YOUR ENTRIES

Little Pots & Pans Tarts: Product Review

2009-06-02T15:49:00.000-07:00

To cook or not to cook? THAT is the question. Of course, I love to cook. For me, cooking is a creative outlet, a way to share, to experiment and at least partly how I make a living. I also think it's a great skill everyone should know how to do. But I recognize that some people don't enjoy cooking and don't want to cook. I mention this because this past weekend an op ed piece in the New York Times took Michelle Obama to task for saying that she prefers not to cook, if given a choice.

I understand the need for a strong advocate for home cooking, really, I do. But we all get weary of cooking sometimes and if I was Michelle Obama I can imagine having other priorities. Which brings me to the savory tarts from Little Pots and Pans. Thanks to my friends over at Foodzie, I got to try a selection of their terrific pastries.

I have a hard enough time struggling with pastry dough so I was amazed at how crisp, light and flaky the crust was on each of the tarts I tried. The fillings range from a traditional spinach and feta combo to vegan indian curry and my favorite, the roasted tomato, caramelized onion and goat cheese. They heat up quickly in the oven, have a good balance of crust to filling, and delectable seasonings. In short, they are one of the tastiest prepared foods I've tried in a long time. Believe me, a lot of products I try never get a mention.

If I was better at making pie crusts I might consider making something like these pies, but actually I'm happy to let someone else do the cooking now and again.

East West Eats Event + Discount Tickets

2009-06-01T14:19:00.000-07:00

The last few years I have been an honorary board member for the Asian American Journalists Association East West Eats event. This is a fantastic event with a silent auction, always great food and cooking demos. This year Chef Martin Yan will be providing cooking demonstrations and you can dine on cuisine from some amazing restaurants including Betelnut, Butterfly, Crustacean, Hilton San Francisco, Le Colonial, Living Room Events, Maharani, Namu, Napa Silverado, Poleng Lounge, Ponzu, Shanghai 1930, Slanted Door and Urban Tavern. Beverages will be provided by Chang Beer, Ku Day Ta Tea Lounge, New Zealand Winegrowers and Vitamin Water.

I donated a bunch of cookbooks and edible goodies to the silent auction, and you'll also find original photography, gift certificates, and more. All the proceeds help support student journalism scholarships. As part of its commitment to promoting diversity in newsrooms, AAJA SF awards up to $15,000 a year in scholarships to deserving students interested in pursuing journalism careers. 

East West Eats will be held at the San Francisco War Memorial & Performing Arts Center Green Room, 401 Van Ness Avenue, San Francisco on Sunday the 14th starting at 6 pm.  In previous years tickets have been $100 but this year the price is much less. Tomorrow is the last day for discount tickets to this event! $75 per ticket or $85 after tomorrow. I hope to see you there.  

Chinese Noodles: Recipe

2009-05-26T07:39:00.000-07:00

I'm sure Asian cooking guru Jaden of Steamy Kitchen would cringe if she saw this noodle recipe, but I can't help it. It was my go-to dish my last year in college and it's a keeper. My senior year I shared a big beach house with four other girls in Santa Cruz, California. I seemed to be the only one really interested in cooking. One was a Japanese American basketball player who ate bowls and bowls of rice, one was a perpetual dieter, another favored baked or fried foods that always seemed to incorporate Crisco, and one was a pint-sized Chinese American sophomore from Sacramento who came from a very large family. She didn't cook very frequently, but this easy noodle recipe was something I learned from her.

I recently received a number of Annie Chun's noodles. The dried chow mein noodles reminded me of this long forgotten recipe. Perfect for a college student or anyone else for that matter, it's fast, cheap and easy. It can be eaten very simply or dressed up any number of ways with toppings. It's good served hot or cold. I like it with a sprinkling of chopped cilantro and green onions and shreds of chicken. But it's surprisingly satisfying plain too. I have no idea if it is in any way authentic, I only know it makes a comforting meal when you can't think any further than the pantry.

When you make chow mein noodles be sure to rinse them or they can get very sticky. I've used this sauce on flat rice noodles and even on spaghetti in a pinch. While the recipe I learned was equal parts ketchup and oyster sauce, you could add ginger, toasted sesame oil, Chinese chile garlic sauce, Sriracha sauce, whatever you like! It is one of the reasons I always have a bottle of good quality oyster sauce on hand.

Chinese Noodles
serves 4

12 ounces dry chow mein noodles
3 Tablespoons ketchup
3 Tablespoons oyster sauce

Optional garnishes:
Sliced green onions, cilantro, cucumber, roast pork or shredded chicken

Cook noodles according to instructions and rinse briefly. Combine ketchup and oyster sauce in a large bowl, then add noodles and toss to combine. Top with any garnishes you like.

Enjoy!

Note: This recipe is very similar to one in the New York Times by Mark Bittman called Egg Noodles with Soy Broth. It calls for noodles dressed in equal parts soy sauce, ketchup and a dash of rice wine vinegar.

Cooking with Amy on View from the Bay!

2009-05-24T11:00:00.000-07:00

Last week I was on View from the Bay and you can watch me demonstrate a recipe with only three ingredients! Ok, it has four if you count the salt.

There are also three delicious Spring recipes reprinted from my book, Williams-Sonoma New Flavors for Appetizers: Chilled Pea Soup with Creme Fraiche and Chives, Fava Bean and Ricotta Crostini with Fresh Mint and Deviled Eggs with Watercress. If you can't find or don't want to bother with fresh fava beans, edamame make a great substitution. For the demo I used frozen green peas in the soup. Only use English peas if they are sweet and not starchy.

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I was also on Dining Around with Gene Burns yesterday. It was a great experience, Gene is a wonderful interviewer. You can download the podcast or listen online if you like.

The Sweet Life in Paris: Book Review

2009-05-21T20:37:00.000-07:00

I know why David Lebovitz gets inundated with questions from people planning trips to Paris. I know why perfect strangers want to visit him or better yet, dine with him. In addition to knowing exactly where to get the perfect baguette and being on a first name basis with every important chocolatier in town, he's also very funny. If you've ever visited his blog, you know what I mean. An artist friend of my parents moved to Paris and because, horrors! he still wasn't online, I printed page after page of it for him, in part, to convince him he needed to get online, if for no other reason than to read David's blog.

While I am a fan of his cookbooks, his latest book really takes the cake. And yes, that would be chocolate cake. In The Sweet Life in Paris his observational powers and his equal parts snarky and self-deprecating humor give that other ex-pat David, a run for his money. In fact, perhaps that's why David Sedaris moved to London. Paris might not have been big enough for two hilarious American Davids.

I got through almost 4 pages before laughing out loud. I challenge you to do the same. In between laughs you can pick up nifty recipes for mostly sweet but also some savory dishes like chicken mole or tagine with apricots and almonds, tips on where to find great hot chocolate or how to make your own, and a list of essential addresses in Paris. It's the perfect book for anyone who dreams of living in Paris or who actually does.

Frommer's 500 Places for Food & Wine Lovers

2009-05-14T07:21:00.000-07:00

I would love to tell you about the decadent and exotic trips I have planned this year. But my only travel plans are as follows--a trip to Seattle this weekend for the food blogger conference and two 3-day wedding weekends, one in Portland, Oregon and the other outside of Denver. Not exactly Paris, London, Barcelona, if you know what I mean. If last year was the year of the "staycation" I'm pretty sure this year will be the year of armchair travel for many people.

When it comes to salivating over future destinations, I've got a great book to recommend, Frommer's 500 Places for Food & Wine Lovers. This is a compilation, with highlights from various guides chosen by none other than Holly Hughes, a name you may recognize as editor from the annual Best Food Writing series.

Now the cover of the book features an "Outstanding in the Field" dinner. Not exactly the most accessible type of travel experience since dinners generally sell out months in advance and start at about $150 per head, but getting past the cover, what I like about the book is that destinations run the gamut from once-in-a-lifetime experiences like Crystal Food & Wine Festivals aboard luxury cruise ships to deep dish pizza in Chicago. In other words, something for everybody. The book covers shops, restaurants, cooking schools, festivals, tours, markets, wineries, you name it.

You could take this book on a road trip, but I suspect it will be the perfect book for your next trip to the sofa. Snuggle up and read about where to get Burgoo stew in Kentucky, a famous food emporium in Milan, or the malt whisky trail in Scotland. It's the virtual vacation that won't cost you a dime, once you've paid for the book, of course.

I'm giving away two copies of the Frommer's 500 Places for Food & Wine Lovers. Simply leave a comment with your suggestion of a favorite place for a food or wine lover, the more detail the better! While the book is primarily focused on the US there are recommendations from all over the world so don't limit your suggestions to just domestic ones. One entry per person. You must be a US resident or have a US mailing address to win. Winners will be chosen at random and while you must fill out your email address in the comment submission form, it will not be visible to anyone other than me. Good luck!

CONTEST IS NOW CLOSED, CONGRATULATIONS TO STEPHANIE AND ALLISON WHO EACH WON A BOOK

More Chow Tips!

2009-05-12T07:00:00.000-07:00

Here are two more Chow Tips--one about how to get more juice and peel from lemons and another about extending the life of fresh herbs.

In case you missed the last set of tips, here are links for:
* An easy way to roast and char eggplants for baba ghanoush without a grill
* The quickest way to marinate beef
* The tastiest technique for cooking whole baby artichokes
and
* What to do with leftover risotto

Bittersweet: Book Review

2009-05-10T18:18:00.000-07:00

It's Mother's Day and I can't think of a more fitting tribute than Bittersweet:Lessons from My Mother's Kitchen. Lots of "memoirs with food" are about discovery and love and various happy episodes in life, but Bittersweet is not that kind of memoir. A seasoned war correspondent and Pulitzer prize-winning author, Matt McAllester begins his tale with the death of his mother, a woman who struggled for years with mental illness and alcoholism. He is someone who knows how to write about pain, but this is another kind of pain altogether. It is personal.

Just as food is a way to explore pleasure, it is also a way to explore grief and healing. McAllester tries to find the mother he has lost and that the world lost to madness, through her recipes and his recollection of meals she prepared for him in happier times. His writing is masterful and deeply confessional. The recipes, and the sense of discovery and understanding that come from this journey are bittersweet indeed, but beautiful, at times funny, and always very moving.

Although Bittersweet is not a happy-go-lucky kind of story, it is absolutely compelling. Tastes of British, Italian and French cooking, and the wisdom and influence of Elizabeth David are woven into the story of his mother and his road back from grief. There are recipes for scones from Scotland, an improvised cassoulet and an almost mythical strawberry ice cream. Even without the recipes, Bittersweet would be haunting and lovely. The book made me care deeply about the author and the sad story of someone brilliant who slipped through the cracks and most of all, it reminded me that food is sometimes the thing that gets us through the most difficult times as well as the happiest ones.

Apricot Stuffed Pork Loin: Recipe

2009-05-07T16:30:00.000-07:00

A few years ago I discovered a wonderful mustard at the Fancy Food Show. I wrote about it and not long after it won the gold prize at the Napa Valley mustard competition. That was just one in a long line of award winning products. Pam Kraemer founder of Dulcet Cuisine has a real knack for creating outstanding mustards, sauces, and now ketchups.

I'm always excited to try new products from Dulcet Cuisine and play with them. Kraemer uses very high quality ingredients and isn't satisfied until her products are the best they can be. They don't just make great condiments, they really shine as ingredients in recipes. She usually does all her own recipe development, but now and then I get to help out and share my creations.

I have to admit, I had never stuffed a pork loin before. But it turns out to be very easy and impressive. Rather than butterfly the whole loin and stuff, roll and tie, I just created an incision in the loin and made a pocket large enough to accommodate a very savory and sweet stuffing with a kick of spice. This recipe uses Dulcet Cuisine's wonderful new Sweet Orange Chili Mustard as part of the filling and the glaze. It's sweet and has a real kick to it and a rough texture. Once you have the basic technique down, you can change this up any number of ways--use different kinds of bread, dried fruit, liquid, mustard, etc. I think it would be a great dish for a dinner party.

Apricot Stuffed Pork Loin
serves 4 - 6

1 boneless pork loin roast, about 2 1/2 lbs
2 Tablespoons oil
Salt

Stuffing:
1 cup wheat bread cubed, about 2 slices
1/2 cup dried apricots, chopped
2 cloves garlic, minced or pressed
2 Tablespoons Sweet Orange Chili Mustard
2 Tablespoons orange juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Glaze:
1/4 cup Sweet Orange Chili mustard
1 Tablespoon honey

Heat oven to 350 degrees. Make a hole for stuffing that runs lengthwise through pork loin. Insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through middle.

Combine the stuffing ingredients and mix well. Stuffing should be very moist. Open up incision with your fingers, to create a 1 1/2-inch-wide opening, then fill with stuffing, pushing from both ends toward center.

Pat pork loin dry and and season well with salt. Heat oil in a 12-inch heavy skillet over high heat until very hot, then brown pork on all sides, about 2 minutes.

Place stuffed loin on rack in a foil-lined roasting pan. After 30 minutes, baste with the glaze, baste again 15 minutes later. Roast to about 160°, about 1 1/2 hours.  

Enjoy!

Chow Tips starring me!

2009-05-05T13:34:00.000-07:00

I could spend hours surfing over at Chow.com. It's that hip food site that was briefly a magazine. It includes not just recipes but blogs, stories, message boards, cool videos and one of my favorite features, Chow Tips. At 45 seconds a piece, they don't take much time to watch and give you just the details you need.

When I talked to the video producer at Chow I suggested six different ideas for tips, and to my surprise, she said yes to all of them! Here are the first four, two more are on their way. I hope you enjoy watching them as much I enjoyed shooting them.

As an added benefit, Chow has also also posted the recipes for Roasted Baby Artichokes with Meyer Lemon-Saffron Aioli andCheese Stuffed Risotto Cakes from the cookbook I wrote, Williams-Sonoma New Flavors for Appetizers.

cheers,

Amy

Tea Together Jams: Favorite Things

2009-05-03T16:02:00.000-07:00

Some people don't like receiving product samples, but I don't mind. Of course I'm pretty fussy about what I'll consider and not everything I try is wonderful. But I never know what unexpected taste will inspire me. Over the past few years I've discovered some wonderful things that have become staples in my overflowing pantry.

Perhaps from my recipes you can tell I favor classic recipes with a twist--an unexpected flavor, ingredient or technique. A few weeks ago I received some samples of Tea Together organic jams and marmalades and here's the thing, they are each a bit out of the ordinary. Just check out these flavors--Blackberry & Elderberry with Fresh Ginger, Summer Pudding with Vanilla Pod, Orange Marmalade with Cinnamon Quill, Lemon Marmalade with Earl Grey Tea. See what I mean? The jams and marmalades are bright and intensely flavored but still retain a good texture even without added pectin. Made in the north of France in the village of St. Remy au Bois, from nothing but pure fruit and sugar, and perhaps some tea or spice. Each jar or set is packaged simply, but a real treat, nonetheless.

I think a sample of them or one large jar would make a lovely Mother's Day gift paired with fresh English muffins or crumpets and some tea. They really are special jams that will perk up breakfast toast or afternoon tea. Tea Together has a retail shop in Millburn, New Jersey or you can find their products online and at some retailers. An edible gift is always a nice way to show your appreciation, not just to your mom, but to those who produce high quality gourmet products with care and love.

Divina Cucina's Recipes: Cookbook review

2009-05-01T11:58:00.000-07:00

Can you imagine a cookbook with ingredients but no measurements? My cookbook that I got from the school I attended in Florence many years ago is like that. So is the cookbook A Tuscan in the Kitchen. Tuscans are funny that way. Because they grew up cooking without measurements, they can't imagine why anyone else should need them.

Thank goodness for Divina Cucina's Recipes, because my ability to write down recipes back in the day was not what it is today, and I actually appreciate measurements with my recipes. Judy Witts Francini is an American who has been living in Florence for over 25 years. She's a fantastic cook and cooking instructor and also has a lovely blog that really gives you a feel for shopping, cooking and eating in Italy. When I heard she was publishing a cookbook of recipes, I couldn't wait to check it out.

The dishes in the book are absolutely what I remember from living with a family in Florence. Included are the recipes for what local people actually eat--classic antipasti from the region, plenty of soups, and main dishes that use generally inexpensive cuts of meat and poultry. It's real Tuscan food, and not restaurant food. You won't find "Bistecca alla Fiorentina" because frankly, no one cooks that at home. One thing I experienced in Florence is that vegetables are never served plain, and Judy includes lots of great recipes for vegetables that use a bit of flavorings such as prosciutto, garlic, tomato or lemon. Once you cook vegetables this way, you will never eat plain steamed vegetables ever again!

Now of course, each person cooks slightly differently, and there are no set in stone recipes for classic dishes like Pappa al Pomodoro or Involtini. One person uses a red onion another a leek, one person uses fresh tomatoes another canned. My recollection of certain recipes is not exactly the same as hers, but I have tried plenty of Judy's recipes and they always work for me. Because she's been a cooking instructor for so long you'll find her recipes very easy to follow.

The only downside to the book is that I love Judy's writing and wish she had included more notes about the recipes in her book, but for that, you'll just have to head over to her blog Over a Tuscan Stove.

Best Energy Saving Tips

2009-04-23T10:55:00.000-07:00

Wow! I am blown away by all the great energy saving tips that were shared in the comments section of the last post. I've compiled some of my favorites for your convenience. I'm sure there is at least one tip that you hadn't considered.

Save energy, save time, save money and you'll be helping to protect our environment. Earth Day may be officially over, but really, every day is Earth Day, right?

Congratulations to Suzy who won the Scanpan and Randi who won a copy of Big Green Cookbook. Your prizes are on their way.

COOKING

I find that i love caramelized onions but the time and energy in cooking them each time I want to use them is prohibitive and limits my use of them. So now, every couple of weeks or so, I buy 3 or so pounds of onions and carmelize them all down at once. Then, I freeze them in about 1/4 cup pouches which i find are perfect for throwing in dishes. I then just move them to the fridge periodically to always have them on hand.
 David

My energy saving kitchen tip is to unplug all of my small appliances, such as a mixer, toaster, coffeemaker, etc. whenever they are not in use. Also, I freeze some of my veggie scraps (onion ends, mushroom stems, celery ends) for making stock. 
Selina

Here's my sustainable tip, though I suppose it's only relevant for certain climates. It's a summer tradition in my family to have a full Armenian meal, complete with rice and lamb grapeleaves. After years of buying overpriced leaves from various markets, we've begun scouring the neighborhood for grapevines. Now, we spend a few weeks going around collecting hundred of grapeleaves (for freezing and reuse). It's good for the vines, easy on our budget and it's the perfect way to make use of local produce! Not to mention the leaves freeze very well and can be used all year long.
 Rachel F.

I save energy by using the convection oven in my microwave instead of my range--not as much space to heat up and it doesn't heat up my kitchen. 
Mom24.4evermom

Save scraps--vegetables, chicken bones, and so on--and make soup! (We throw out too much food.) 
suzy

Another great one is my pressure cooker. Cooking things that normally take hours of braising on the stove can be done in less than an hour with the pressure cooker. It saves time and energy! 
gaga

When boiling water, cover the pot to prevent heat loss. Just before your food is cooked completely, turn off the burner and allow the heat in the pot to continue the cooking process for you. 
Jenny Hoots

Using a toaster oven for small jobs, rather than a conventional oven, can save energy.
 shaun

Anytime we bake or roast something in the winter, we leave the oven door open after we turn the oven off. In our little apartment, it keeps the need for the heating down quite a bit on cooking days! 
Mallory

We have a crappy old oven in my apartment, and don't often need a full sized oven. I found a toaster oven at the thrift store, our energy bills went down fast! 
Sare

My green tip is to use the pilot light in your older gas stove for making soy yogurt. It's on anyway, so use the pilot as much as possible. 
Majorie

CLEANING & STORAGE

I open the dishwasher when the dry cycle starts to save on energy and reuse plastic containers a few times before throwing them away. 
Randi

My green kitchen tip is to use glass (jars, pyrex) for storage as much as possible - infinitely reusable and doesn't take on stains or smells like tupperware or disposable containers. Adrienne

I try to allow food to cool to room temperature before I put it in the fridge. Why make the fridge cool it down to room temperature and possibly spoil the surrounding food when my counter can cool it at the same rate? 
Jennifer C

I never run the dry cycle on my dishwasher, and I've just very recently begun replacing my worn dish towels with ones made of bamboo fiber. As for cleaners, I'm a big fan of the Method line
 Wendy

My kitchen tip would be to make your own cleaners. Baking soda works wonders on my kitchen sink (when it needs something stronger, I get out the Bon Ami) and vinegar is my favorite 'tool' for getting off the hard water deposits that show up here on a weekly basis! 
Robin

So, we got rid of paper towels and paper napkins for cloth- we use more energy for running the washer, sure, but we wait till it is completely loaded, and we have to run it anyway!, so we're for sure saving on waste!  We have given up plastic and paper shopping bags in favor of cloth ones all the time, and we don't allow water bottles in the house- all our water is tap water, and not only at home but even when we're out!  We never throw out food... I know this sounds like a crazy one, but growing up in Italy wasting food in any whatsoever way was considered a capital sin. So all leftovers are saved, and we never ever not eat things that are on our plate. Does that count?  
Vanessa

We turn off the heated drying cycle on the dishwaher. A quick shake and a propped door gets it all dry just fine.   I keep an inventory list of what's in our freezer on the door. Now, when I want to know if we still have chicken or sausages in the freezer, I can find out without having to root through all the shelves. It also forces us to clean out the freezer every few months as we update the list.
 Leanne

I always carry my reusable grocery bags in the car so that I have no excuse to answer the question paper or plastic? 
Missy

Keep the freezer full 
Mrs.Morgan

GARDENING

My kitchen tip is to save all your veggie scraps and start a compost bin. It's a great way to give back to the earth and does wonders for the vegetable garden.
 Meghan

Pet rabbits = Organic garbage disposals = compost + 10 years of uber cute fluffy pals. 
DKM

When I have to wait for the water to heat at the tap I use the running cold water to water my plants. I soak greens in a large stainless bowl full of water, after I remove the greens I use the water on my outdoor plants. I used to live with a very restricted amount of water. I value water greatly and try not to take it for granted. 
renee

Even though we live in a fourplex building, our landlord lets us have a small garden out back. In the summer we grow our own herbs and some produce ..we co-ordinate what we plan to grow with our neighbors and then when it's harvest time, we swap.(For instance if we grow tomatoes and they grow peppers, we exchange some tomatoes for their peppers and so forth). It's a great experience for our neighborhood and the earth  
Courtney

Happy Earth Day! Pan & Cookbook Giveaway

2009-04-22T07:32:00.000-07:00

Today is Earth Day! What are you doing to be more environmentally friendly? I've gotten rid of all my Teflon pans. It's not just the flaking but also the chemicals used in making the pans that pollute. But I haven't totally given up on non-stick.

The latest non-stick pan to come into my kitchen is from the professional line of Scanpan, made from ceramic titanium and recycled aluminum. It is 100% PFOA-free. The line of pans is made in a facility that utilizes a production technology that eliminates the need for PFOA completely. Another thing that sets this non-stick pan apart from others is that the non-stick coating cannot be damaged by using metal utensils. It's tough! And unlike so many cheap non-stick pans, the handle is really solid and hefty.

Because I've only been using the Scanpan for a short time, I can't tell you how it performs after years of use, but so far I'm very happy with it. It heats evenly and is easy to clean. It also gets great reviews on Amazon. I particularly like the 10 inch pan which is perfect for omelettes and crepes.

In honor of Earth Day I am giving away one 10 inch Professional Scanpan frying pan and a copy of the Big Green Cookbook to a runner up. Just leave a comment with your best kitchen tips for saving energy and protecting the environment. Contest is open to US residents only and only one entry per person. You must include your email (no one will see it except me) to be eligible.

Good Luck!

Amy

Spring Omelette: Recipe

2009-04-21T06:46:00.000-07:00

The addition of fresh herbs breathes life into dishes. Herbs are vibrant, bright and introduce flavor that is so startlingly different from dried herbs that I can never understand recipes that imply they are interchangeable.

In Italy I learned to make spaghetti with garlic, olive oil, chile flakes and parsley. It wasn't just the color contrast but the lively springiness of the parsley that made this simple dish so wonderful. Likewise sage leaves crisped up in butter or olive oil lend intensity and crunch, a handful of cilantro in a tossed green salad gives it a lemony zing and a sprinkle of chives on smoked salmon adds a delicate, almost sweet oniony flavor.

I have a little herb garden and I do mean little. A harvest of herbs from my window box is roughly equal to a generous garnish, so I have to keep raiding my mother's herb garden and buying herbs if I want to cook with them. Last week I got a chance to try Daregal fresh frozen herbs and found them to be surprisingly convenient and fresh tasting. I made a lovely omelette filled with asparagus and Jarlsberg cheese and a couple of pinches of Daregal frozen dill. This filling combination feels very Scandinavian to me though I have no idea if it really is...

Spring Omelette
serves 1

2 eggs
3-4 asparagus, a couple tablespoons sliced
1 Tablespoon butter
1 Tablespoon shredded Jarlsberg cheese
pinch of dill, frozen Daregal works great

Beat the eggs in a small bowl until foamy. Thinly slice the tips and about half of the asparagus stems, about 1/3 cup total. Heat a non-stick pan and add a splash of water and the asparagus; simmer until the asparagus is tender, about 2 minutes. Drain the asparagus and set aside. Wipe the pan clean. Add the butter to the pan and heat over medium low heat until melted. Pour in the beaten eggs, swirl to cover the pan with the beaten eggs and let set slightly. Sprinkle the asparagus, dill and cheese on the eggs and cook until barely dry, then flip onto a plate and serve.

Enjoy!

Somebody's Mother's Chocolate Sauce: Favorite Things

2009-04-17T17:03:00.000-07:00

Considering that I'm the kind of person that likes nothing better than left-over pizza or pasta for breakfast, this past week was a tough one. The dietary restrictions associated with Passover prevented me from eating either bread or pasta so I turned to my pantry for comfort and treated myself to a classic no-bake dessert, ice cream with chocolate sauce.

I really have no idea why warm chocolate sauce on cold ice cream is such a happy combination but it always lifts my mood. Perhaps it's just nostalgia, reminding me of a time when the only thing better than an ice cream cone was a chocolate dipped ice cream cone. Vanilla and chocolate are warm luscious flavors -- classically familiar yet hinting of something both exotic and tropical.

It always makes me happy to discover delicious products made with wonderfully pure ingredients. Somebody's Mother's Chocolate Sauce is exactly that. It contains no corn syrup, no artificial flavors or colors, nothing but pure chocolate, cream, sugar and butter. It's not thick and fudgy like my other favorite chocolate sauce, it's light and creamy, providing a good alternative when you are in the mood for something a little less rich. It not only cries out for vanilla ice cream it also begs for a spoon. Try, just try opening a jar without sneaking a taste. Seriously, the jar should come with a lock on it.

Passover Sweet Potato Gnocchi

2009-04-14T14:12:00.000-07:00

During Passover, I miss pasta. I make passover-friendly crepes, potato pancakes, and daydream a bit about spaghetti. Of course, if you are eating rice you can eat rice noodles I suppose but I wanted to come up with something else that would satisfy me and be kosher for everyone observing Passover.

The reason I have not posted any new Passover recipes is that, well, I haven't had much luck until now. I can't tell you how many little mini batches of gnocchi I made. Some were too soft, some were too chewy and one batch was frighteningly gummy. But this last batch worked like a charm. Practice makes perfect, I guess.

These sweet potato gnocchi have ricotta in them and are just seasoned with a bit of salt. They are great with butter and sage leaves. Normally I wouldn't specify the sauce, but I'm not sure I'd recommend serving them with a cheese sauce because they are pretty rich and filling without it. By sauteing them in a pan with butter, they take on the flavor of the sage and gain a nice slightly crisp exterior that is a good balance to their tender interior. By the way, there is no reason you couldn't eat these all year round.

Passover Sweet Potato Gnocchi
makes about 3-4 servings

1 cup mashed sweet potato (hot or cold)
1/4 cup ricotta
1/2 cup matzoh meal
1/4 cup potato starch
1 scant teaspoon kosher salt

1/4 cup unsalted butter
10 fresh sage leaves

Mash together the sweet potato, ricotta, matzoh meal, potato starch and salt. When the dough is well mixed, break it into four even pieces. Roll each and cut about a 10 inch roll and cut into small pieces, about 15 per piece of dough. Using a fork, roll the bits of dough to flatten them slightly and make indentations. Boil in salted water just until they rise to the surface.

In a large saucepan, preferably non-stick, melt the butter and add the sage leaves, after a few minutes add the gnocchi and cook until the sage leaves are crisp and the gnocchi is slightly crisp on the outside.

Enjoy!

Pim, Pebble Beach & Preeminence

2009-04-02T16:35:00.000-07:00

You know Pim, or you know of Pim. If you read food blogs, no doubt you have at least once seen her blog, Chez Pim. Pim lives a gourmet life many vicariously enjoy through reading her blog or following her on Twitter or catching sight of her in newspapers and glossy magazines. She is known for her annual fundraising efforts on behalf of UN World Food Programme, and as an arbiter of taste. Pim is the author of the much anticipated book, the Foodie Handbook: The (almost) Definitive Guide to Gastronomy, to be released later this year. Her handmade butter is enjoyed at rare tables around the Bay Area and her Thai curries are legendary. She even made pop tarts something to savor. I know her because I was an early food blogger, but I'm just a hanger-on. This is how I imagine her circles of friends, with apologies to Malcolm Gladwell.

Last week I scored an invitation to dine with Pim and some other food and wine bloggers, old friends really. It was a very intimate gathering at Manresa, and most of us met each other almost exactly five years ago to the day, when blogging was still a fairly new phenomenon. The hosts for the evening were from Pebble Beach Food & Wine. This is the second year for what is one of the most exclusive premier food and wine events around. To give us a "taste" of what the events are all about we dined on dishes including the famous Arpege egg--a soft boiled egg with heavy cream, maple syrup, salt and sherry vinegar, duck foie gras with a gelee of buckwheat honey and Pim's ginger lime marmalade, and cabbage and caviar. Cabbage and caviar? you ask, yes and why not, since chef David Kinch recently won Iron Chef America with the secret ingredient cabbage.

We drank wines including, 2002 Louis Roederer Cristal Brut Reims, 2002 Puligny-Montrachet Louis Latour en Magnum and my personal favorite, 1997 Chateau Haut Brion. I'd tell you more but you'd just end up hating me.

The truth is, you can hang out with the likes of Pim at Pebble Beach Food & Wine from April 16 - 19th, 2009. There will be chef demonstrations, lunches and dinners prepared by well-known and rising star chefs, and tastings of some of the most sought after wines in the world, all at the beautifully picturesque seashore that is Pebble Beach. Like the dinner I enjoyed, the events will be intimate, the food delectable and the wines outstanding. Care to attend a tasting of 1959 Bordeaux, see a cooking demonstration by Thomas Keller, or learn about food and wine pairing with chef Michel Richard and Penfolds? Perhaps you'd prefer a chef's table truffle lunch or dinner with the Michelin star chefs of San Francisco? Tickets start at $100 and packages at $995. Cheaper than a trip to the grand capitals of Europe and almost as good as day in the life of you-know-who.

Help me and win!

2009-04-01T12:59:00.000-07:00

It's time for a blog redesign! Cooking with Amy is going to be redesigned by the talented designer who created the current look several years ago. I've got lots of ideas but would like to hear yours too. What do you like best about the site? Least? What would you like to see me add? Subtract? I really appreciate your input. As a thank you I am offering prizes for 3 commenters: two issues of Eat Smart and one grand prize with edible treats.

Last year I chose The Food You Crave by Ellie Krieger as one of my favorite books of the year. This year she has joined forces with Fine Cooking magazine as a contributing editor. You may have seen the special Eat Smart issue that contains 75 of her recipes. This wonderful keepsake edition has pantry and storage tips and a ton of scrumptious recipes like Miso-Glazed Cod, Blueberry Coffee Cake and Fettuccine with Walnuts and Parsley. It costs $9.99 and is on newstands until June 30th this year. I will be sending a copy to two lucky winners (US residents only). I also have a grand prize of a goodie box that contains chocolate, jam, spice, French sea salt and tea that will go to a third lucky commenter.

Only one entry per person, please include your email address and full name (don't worry, you email address will only be visible to me). Contest ends soon! Enter today. Extra points if you sign up for my monthly newsletter.

cheers,

Amy