Wednesday, September 16, 2009

Perhaps some of you have heard of Soul Food Farms, located in Vacaville CA...They are known for their wonderful chickens and eggs (Chez Panese uses them) their eggs are sold at the Ferry Building farmers Market...these are just a few places you may see their product.

Anyway the reason I am writing about them is they were severely damaged by the recent (Sept. 3rd) fire in that area, and need as much help as they can get...both monetary and physical help. They also have some local restaurants holding dinner's with proceeds going to their cause.

Monetary donations can be made using paypal or by check (visit www.soulfoodfarm.com/blog/ for additional info about Soul Food Farms relief.

I realize that the economy is real bad and everyone is tightening their bugets...however even if you can only donate 5 dollars...I promise you it will come back to you two fold...in times like this if we fail to help small sustainable businesses, in any small way we can, we will suffer for it.

This farm shall not go down without a fight and if you have ever had one of their chickens or their eggs you would know why.

I do not usually ask others to donate to anything, but in this case I think it's worth it.

To lose them, would only add fire to the large factory's that do not practice sustainably or humanly.



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Thursday, September 10, 2009

Please check out the site Eat Real Festival, you can get there from here in my "sites and blogs you should check out" section, it is worth the time. Very informative, and allot of fun events to be found as well.


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Note to self, the caramel sauce, "although very good" does not go with the Dutch Chocolate Pound cake when chili is added! Not horrible, just not great, better without anything on it.

Oh, but the new Guitard Red Dutch processed cocao I bought is grrrrreatttt!



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Tuesday, September 1, 2009

Hi, ok I know I haven't been here for awhile....been going through very big changes in my life.....all for the best, and I am now seeing so much clearer (is that a word) anyway, I am much happier about my future.

On to food....Last week was crazy with catering, ending with a BBQ for 160 (200) really with all the temps and contractor's. Oh did I mention that it was well over 100 degree's. which brings me to the sweet potato/honey/rosemary salad I made that is oh so hot weather, outside, long hours, friendly, because it is not mayo based, and the sweet potatoe's are really yams but YAM SALAD sounds unappetizing...confused yet!

Here is the recipe.... :D

400 degree oven

2 1/2 lbs. yams (diced and roasted with evoo,rosemary, s&p) Note: the yams will go from not cooked to over down within minutes so watch them carefully, you want them underdone, still a bit crunchy)

2 poblano chiles (roasted, peeled, seeded and cut into jullian strips)

1/4 cup diced green onions

1/4 cup minced flat leaf parsley

Dressing:

2 T. honey

1 1/2 T. white wine vinegar

1 T minced shallots

2 t dijon mustard

dash of worcestershire sauce (if feeding vegetarians/vegans leave this out as it has anchovies in it)

1/4 c evoo

In a bowl, add shallots, and vinegar, honey salt and pepper, dijon mustard, worcestershire if using. whisk to blend add evoo slowly until dressing emulsify

put cooled diced yams in a large bowl, fold in jullian roasted pobalno chiles, parsley, and green onions..top with the dressing and fold in as well. Serve

Best served at room temperature. Also best made a day ahead.

This salad was a hit with my even pickiest clients.




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Recipe's

Tropical Sauce

1 quart cooking sake

1/2 cup soy sauce

1/4 cup sesame oil

2 to 3 cans coconut milk

1/2 papaya diced

1/2 pineapple diced

1 stick butter to finish

Simmer all ingredients (except butter) in sauce pan for about an hour to reduce and consentrate flavors.

blend sauce adding butter a little bit at a time to emusify, useina blender or stick blender.

Roasted Butternut Squash w/ Blue Cheese and toasted Pecans

1 large Butternut squash (seeded and cut into 1 inch cube’s with skin)
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh rosemary
Generously season with kosher salt and fresh ground pepper
4 ounces blue cheese
½ cup chopped toasted pecans
3 mission Figs quartered (garnish)

Pre heat oven to 400ยบ

Combine butternut squash cubes, evoo, rosemary, salt and pepper on heavy duty sheet pan. Roast for 15 to 20 minutes or until a knife can insert squash easily.

Remove squash to serving platter and garnish with cheese, pecans and fig quarters.

Good Eatin' Shrimp Ceviche
Ingredients:
1 quart salted water 1/2 cup plus 2 tablespoons freshly squeezed lime juice 1 pound unpeeled medium shrimp ( 31/40 count to a pound) 1/2 medium yellow onion, diced1/2 cup chopped fresh cilantro
1 to 2 tablespoons bottled hot sauce.
2 tablespoons olive oil
1/2 cup peeled, seeded, and diced cucumber (If English Cucumber no need to peel)
1/2 cup diced Jicama2 small ripe avocado, peeled, pitted and cubed Salt to taste
Lime wedges, for garnish Tostada shells, tortilla chips or saltine crackers, for serving

Cooking and marinating the shrimp:
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, pour off all liquid.
Spread out shrimp in large bowl to cool completely.
Peel shrimp, and de-vein.
Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
The Salsa:
In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, olive oil, cucumber and jicama. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
Serving the ceviche:
Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro, diced avocado and wedge of lime.