Eclecdish

Coming off Sugar

2009-04-14T14:17:02-07:00

My wife and I decided to make this week a sugar free one. I don't live on a diet of sodas and gummy bears but I thought it might be informative to have a week without sugar to see what I have to give up. To clarify I'm not eating processed sugar and high fructose corn syrup but still eating honey and natural sugars found in fruit, milk, and other everyday foods.
So far it has been pretty easy- though substituting honey in my coffee will end along with my week of no sugar. I eat sandwiches all the time and a quick glance at ingredients showed I needed a new bread for the week and the mayo and Dijon are out. My sandwich today was turkey, avocado, Havarti, and dill pickle on whole wheat bread. Pretty good actually but missing the tang from mustard.
A crucial factor in making things go smoothly this week is the fact that I finished all the Girl Scout Thin Mints and cannot be tempted every time I open the freezer where they are stashed. By the way if you have not tried eating your Thin Mints straight from the freezer it is the way to go.
My updates soon...

Springtime

2009-04-13T14:23:40-07:00

Cooking just seems to get a little easier and a lot more fun this time of year. There is something about the combination of longer days, warmer weather, and Spring produce that make for great dinners. I will use asparagus to illustrate my point. Asparagus during the winter is flown to the Bay Area markets from Mexico and places even farther away. By and large this imported asparagus tastes like cardboard so for the last several years I have taken to only eating locally grown asparagus that is available starting in mid to late February and starts to disappear by June. One of my favorite things to do this time year is to take advantage of long days and warm weather by grilling as much as possible. Why heat up the house at dinner time when you can be outside grilling your dinner? Asparagus is great on the grill - just keep a few things in mind to achieve the best results.
(1) Blanch the asparagus first. Yes blanching the asparagus before grilling adds an extra step but it is well worth it because you will not end up with grilled asparagus that is charred on the outside and raw on the inside. Fresh asparagus needs only one minute in boiling water before you plunge it in a bowl of ice water to stop the cooking and keep the vibrant green color. This can be done hours before grilling the asparagus or even the day before and kept in the refrigerator until you are ready to grill.
(2) Grilling the asparagus. Season the blanched asparagus with kosher salt, freshly ground black pepper, and a good quality olive oil. If the coals are too hot it will burn the asparagus so I like to first grill my meat or fish and then grill the asparagus over the lower heat. The idea is to leave the asparagus on for about two minutes a side so you get the great grill flavor but do not overcook them. Serve hot or at room temperature. For a buffet you can arrange the asparagus on a platter and then scatter cherry tomatoes cut in half around the spears for a nice presentation.

Enjoy your Spring culinary adventures and look for more tips soon from Eclecdish.

Grilled rack of lamb holiday dinner

2008-11-11T14:50:37-08:00

As the holidays approach, I'm often asked for recipes for classic, comforting dinners that, while impressive to guests, are relatively easy to prepare. My grilled rack of lamb with roasted potatoes and organic mixed greens has been a hit with intimate dinner parties or larger, family events.

Two half racks of lamb, about one pound each
Six cloves of garlic
Four sprigs of rosemary
24 black peppercorns
Olive oil
Two teaspoons Creole seasoning

1. Clean the lamb. Use a sharp filet knife to remove all fat and silver skim from the lamb racks.

2. Marinate. Place the lamb racks in a container just big enough to hold them. Add the garlic cloves, rosemary, and peppercorns and add enough olive oil to fully cover the lamb racks. Marinate for at least one day but five days is even better.

3. Grill. Remove the lamb racks from marinade and wipe off excess oil. Place on a tray and rub each one with the Creole seasoning. Allow to stand for one hour to come to room temperature. Grill the lamb racks over high heat but be careful not to burn the spices. For medium rare cook for about 6 minutes per side depending on the size of the lamb racks. Allow to rest 10 minutes before serving. Enjoy with roasted potatoes and an apple pear salad.

Cooking for a Growing Family

2008-10-23T14:08:40-07:00

If you had checked out our freezer a few years ago it would have been stocked with ice cream and maybe some chicken stock waiting to be be summoned for a Sunday night risotto. Enter children. We no longer have the luxury of shopping for dinner on the way home from work and eating later - dinner needs to happen by 6:00 pm or all hell can break lose. One of my strategies to have good home cooked dinners on even the most hectic days is to freeze batches of one pot dinner like chili, stews, and curries. Check out my recipe for California Style Chili that was first whipped up by my college roommate Rami Richards.

California Style Chili

1 pound ground beef
1 pound ground pork
1 large yellow onion, medium diced
bottle of beer
1 can kidney beans
1 can black beans
28 ounce can of diced tomatoes
8 ounce can of tomato sauce
4 cloves of garlic, minced
1/3 C. Chili powder
1 tsp. cumin, 1 tsp. paprika, 1 tsp. oregano
1 tsp. coriander
1/2 tsp. cayenne or more if you like more heat
salt to taste
sour cream
chopped cilantro
grated cheddar cheese

Directions:

1. Over medium high heat brown meat ground meat for about 5 minutes. Add onion, garlic, chili powder, cumin paprika, oregano, coriander, cayenne pepper, and salt. and continue cooking for another 5 minutes.

2. Add tomato sauce, diced tomatoes, and the beer. Bring chili to a simmer, partially cover and cook for at least an hour. Stir occasionally but mostly try to distract yourself with something outside of the kitchen so you are not tempted to cut the cooking time short and chow down.

3. Add the beans and continue cooking for a final 10 minutes. Put sour cream, cilantro, and cheddar cheese on the table so everyone can garnish their chili to their liking. Open a beer and enjoy!

Optional: Step two is the time to add other ingredients such as broccoli, green pepper, and sun dried tomatoes.

Baby Food Class by Eclecdish

2008-09-26T00:08:12-07:00

ORGANIC BABY FOOD

CLASS

Looking to make your baby healthy, organic, homemade baby food? Chef and dad Jeff Wampler will show you how to pick out age appropriate food, how to prepare, store and freeze properly, and give you simple recipes to use at home. The class will include demonstrations and 12 portions of seasonal organic baby food to take home!

DATE: Saturday October 25th, 2008

TIME: 10:00 AM (2 hours)

LOCATION: St. Peter's Episcopal Church, 178 Clinton, Redwood City (classes are not affiliated with the church)

HOW TO REGISTER: Email eclecdish@gmail.com or call 650.393.9744

COST: $35 per person

Baby Food Classes by Eclecdish

2008-08-07T21:38:43-07:00

ORGANIC BABY FOOD

CLASSES

DATE: Saturday September 6th, 2008

TIMES: 10:00 AM or 1:30 PM

LOCATION: First Baptist of Palo Alto, 305 North California Avenue (classes are not affiliated with the church)

HOW TO REGISTER: Email eclecdish@gmail.com or call 650.393.9744

COST: $35 per person

Israeli Couscous with Peppers and Herbs

2008-05-28T09:21:17-07:00

I'm here with a recipe to save you from the dry, flavorless pasta salads of Summers past. My take on a pasta salad for the warmer months of the year forgoes the usual bow-tie pasta with mayo for an Israeli couscous salad that is high in flavor and very healthy. Enjoy!

Israeli Couscous with Peppers and Herbs

Ingredients:

2 cups dry Israeli couscous
1 red onion or 2 shallots, small diced
1 green or red bell pepper, small diced
¼ cup of mixed herbs (i.e. parsley, thyme and basil), minced
Juice of half a lemon
¼ C. sun-dried tomatoes, small diced
1 T red wine vinegar
2 T extra virgin olive oil plus more for sautéing
Salt and freshly ground pepper to taste
1 C. Cherry tomatoes, sliced in half (if not in season, skip these)
2 C. Protein if desired (diced sausage is a nice choice) Optional: Crumbled Goat Cheese or Feta Cheese on top

1. Bring four quarts of water to a rolling boil and add a pinch of salt and the couscous. The couscous will take between 9 to 11 minutes and should be cooked through but not mushy.
2. While the couscous is cooking sauté the shallots over medium heat for about three minutes and then add the bell pepper for another two minutes. Set aside.
3. Strain couscous through a colander and rinse with some cold water to stop the couscous from continuing to cook. Transfer couscous to a large bowl and stir in 1 T extra virgin olive oil to coat the couscous. Add the shallots and peppers to the couscous followed by the sun-dried tomatoes, herbs, vinegar, lemon juice, 1 T extra virgin oil, salt, and pepper. Stir to combine everything and adjust seasonings if necessary.
4. When the pasta has cooled down to room temperature gently stir in the cherry tomatoes. Enjoy at room temperature or straight out of the refrigerator.

Optional: To make this dish more substantial you can add diced sausage when sautéing the shallots and bell pepper. The dish can also be finished by crumbling goat cheese on top. If you want to want more vegetables add some steamed broccoli or cauliflower when adding the other ingredients to the couscous.

Fresh Peas Delight

2008-05-11T19:44:17-07:00

One of the most exciting events at a Springtime Farmer's Market is the arrival of English peas. These shelling peas are at there best in April, May, and June when the weather is warming up but the morning and evenings are still cool. The extra prep time spent shelling peas really pays off in this pasta dish that features peas with wild mushrooms and pasta.

English Peas and Wild Mushrooms with Penne

Ingredients:

1 pound of penne pasta
1 C. shelled English peas
8 oz. wild mushrooms, cleaned in cut into fourths
2 cloves of garlic, minced
1/2 yellow onion, julienne cut
1/4 C. dry white wine
1/4 C. to 1/2 C. heavy cream
1/4 C. minced fresh Italian parsley
1/2 C. grated Parmesan cheese
2 T. olive oil
Salt and Freshly ground black pepper

1. Blanch the peas. Bring a pot of water to a rolling boil and add a pinch a salt. Boil peas for 30 seconds before straining and immediately cooling the peas in ice water. Set the cooled peas aside.

2. Saute the mushrooms. In a large skillet over high heat add 1 T. olive oil first before adding the mushrooms when the oil is smoking steadily. Stir the mushrooms in the pan frequently and add more oil if the mushrooms start to stick to the pan. After the 3 to 5 minutes when the mushrooms are golden brown, add the minced garlic, salt, and pepper for a final thirty seconds. Remove from heat and set mushrooms aside.

3. Bring a large pot of water to a boil with a pinch of salt and cook penne according to the instructions on the box. While the penne is cooking add 1 T. to another large pot over medium heat and sauté the onions for about 5 minutes or until they are translucent. Add the white wine and reduce by half before adding the heavy cream, and mushrooms. Bring to a simmer and allow the cream to thicken slightly.

4. When the pasta is done, drain it and add the pasta to the pot with the onions, heavy cream, etc and toss to combine. Turn off heat, add parsley, reserved peas, Parmesan cheese and season with salt and pepper.

Cooking Classes by Eclecdish in March and April

2008-02-19T13:50:23-08:00

I'm happy to announce registration for cooking classes starting in March 2008 is now open. I'm offering the four week cooking series for busy parents on Tuesday nights in March and also on Tuesdays nights and Saturday mornings in April. Additionally I'm offering new two hour workshops on Saturdays in April that are focused on specific subjects such as making baby food and sustainable seafood. Dates, times, and descriptions of all the classes are listed below. If you have any questions feel free to call me at 650.393.9744 or email eclecdish@gmail.com. See you in class!

Location: Classes will be held at St. Peter's Episcopal Church located at 178 Clinton Street in Redwood City.
Registration: Email eclecdish@gmail.com or call 650.393.9744 to register for the series.
Payment: After you email to sign up I will send you an electronic invoice via Paypal that can be paid with a credit card. Payment must be received one day in advance of class.

Cooking Series for Busy Parents - $100 for the four week series

Tuesday nights from 6:30 pm to 8:00 pm on March 11th, 18th, 25th, and April 1st

Tuesday nights from 6:30 pm to 8:00 pm on April 8th, 15th, 22nd, and 29th Canceled

Saturday afternoons from 1:30 pm to 3:00 pm on April 5th, 12th, 19th, and 26th 6 spots left

Series Overview

This series of classes is designed for parents with a focus on learning skills to help families prepare and enjoy more home cooked meals. The focus is on basic cooking techniques, time-saving strategies, and easy recipes designed to make cooking a fun, not dreaded activity.

Class One: Knife Skills

It is never too late to learn how to properly use various knives and it is amazing how much it can cut down on prep time. Chef Jeff will demonstrate the basic knife cuts like dicing, mincing, julienne with the majority of class time devoted to hand-on learning at your station by cutting up vegetables that you will be able to take home for a stir-fry. Knives will be provided and students are also encouraged to bring their own knives and have the chef assess their sharpness and suitability for different tasks.

Class Two: Basic Techniques for Cooking Family Meals
Having a good grasp of various cooking techniques can be a huge help when trying out new recipes. In this class we will go over steaming, blanching, roasting, sauteing, making marinades, spice rubs, vinaigrettes, and much more! The chef will demonstrate everything and students will prep several things to take home.

Class Three: Easy Meals from the Farmer's Market and Your Pantry
The focus on this class in on easy recipe ideas using fresh vegetables from the Farmers' Market in combination with everyday items from your pantry. Chef Jeff will demonstrate the recipes and everyone will leave with a tasty and healthy dinner for the next night.

Class Four: One Pot Dinners
One pot dishes are a great way to feed a family and avoid the pile of pots and pans in the sink after dinner. Chef Jeff will demonstrate easy one pot recipes and students will prep vegetables that they can take home for their own one pot dinner.

Workshops

Make Your Own Baby Food April 5th, 10:00 am to 12:00 pm Class is Full

Making your own baby food can be a very rewarding experience and requires much less work then you may think. This class will go over the ins and outs of making your own baby food with chef demonstrations going through the entire process of making and freezing baby food. Everyone will leave with 12 portions of organic baby food to get you started! Lunch will be served during the last part of class. $35

Sustainable Seafood April 12th, 10:00 am to 12:00 pm 4 spots left

Do you feel a little overwhelmed these days when buying fish given all the reports concerning over fishing and fish containing mercury? This workshop will be focused on techniques and recipes to prepare seafood that not only tastes great but always helps promote healthy oceans. Several recipes will be demonstrated using sustainable seafood and lunch will be served. $35

Eating Local and Organic April 19th, 10:00 am to 12:00 pm

5 spots left

We have amazing Farmer's Markets on the Peninsula and this workshop will feature chef demonstrations of recipes using organic produce from the San Mateo Farmer's Market. Featured in season vegetables will include; asparagus, English peas, fava beans, and much more! A lunch featuring the dishes demonstrated in class will be served. $35

Foundations of Good Cooking: Sauces and Stocks April 26th, 10:00 am to 12:00 pm 5 spots

Using sauces and stocks is a great way to make your home cooking taste great and can help reinvigorate your dinners. Easy sauces and stocks will be demonstrated that are very versatile and can be paired with an amazing variety of meats and vegetables. A lunch featuring the sauces will be served. $35

Great Comida in Sayulita, Mexico

2008-02-17T22:05:36-08:00

Last week we escaped the short cold days of Northern California for the sunny skies and beautiful beaches of Sayulita, Mexico. Sayulita is located 30 miles north of Puerto Vallarta and is known for its surf break and mellow atmosphere. We rented a house on the North side of town that was close enough to the town plaza and beach but also right by many local restaurants that most tourists never make it to. One night for dinner we sat outside at a tiny restaurant and feasted on tacos of pork and beef. Our bill for 7 tacos and one quasadilla was 8 bucks. Another great deal was a lunch spot that grilled whole butterflied chickens over natural charcoal. I ordered one chicken to go and it came with rice, tortillas, salad, and salsa for 7 bucks. Even the restaurants located near the plaza that catered to tourists were good, not very expensive, and all were child friendly.
Since eating out every meal on vacation tends to get old very quickly I cooked lunch at our rental house most of the days we were in Sayulita. I found a fish market that had fresh shrimp, mahi mahi, and red snapper that was caught daily by local fisherman. After making great lunches with mahi mahi and shrimp I went big for our third lunch and bought a whole 4 pound red snapper that had been gutted but still had the head and tail on. The fish was so big that the tail hung over the edge of are little gas grill. When it came off the grill we made a simple and delicious meal putting pieces of the snapper in fresh corn tortillas and topping with guacamole. Does not get better than that lunch!