Date and Sesame Chocolate Bars

In Go Dog Go, there are two characters that we meet a few times throughout the book. A girl dog dons a perfectly acceptable hat and asks the boy dog if he likes her hat. He says no, and then they say their goodbyes. This happens three times, with three different hats. But the fourth time they meet is different. He finally likes her hat, and afterwards, the two drive off into the sunset together. And it isn't just any hat. It is an extravagant, an outlandish, a whimsical hat.
Objects hanging from the hat include:
- a fish
- a spider
- candy canes
- pinwheels
- a potted flower
- flag celebrating the letter "Z"
- a mouse

Though I find this to be a horrid example of interpersonal relations, this is how I feel about dried fruit. Show me some perfectly acceptable, perfectly lovely dried cranberries or cherries or grapes and I will say no, I do not like that hat. But mix the dried fruit with chocolate and more chocolate and some spices and sesame seeds and sesame paste, then finally, finally - I will like that hat.

For more snack ideas check out Cooking Light's slideshow of healthy snacks.  So much deliciousness!

Ingredients
1 cup pitted dates, chopped roughly
1 tablespoon tahini
1/2 teaspoon honey
1 1/2 tablespoons dark cocoa powder
pinch cardamom
pinch cinnamon
pinch kosher salt
1 tablespoon roasted sesame seeds
1-2 tablespoons mini chocolate chips
fleur de sel, for sprinkling

Instructions
Place the dates, tahini, honey and cocoa powder in the bowl of a food processor.  Pulse.  Add in the sesame seeds,  and chocolate chips and pulse again.  Take the mixture in your hands (it may help to spray them with a cooking spray) and work it into a sort of "dough."  Push the mixture firmly into a square-shaped, sandwich-size Tupperware-type container.  Cut into bars.  Sprinkle the top of the bars with fleur de sel.  I like to keep these bars in the fridge.

Salmon Tacos with Mango Corn Salsa

To be honest, I haven't been feeling very inspired in the kitchen lately. I've been busy with lots of things including travel, and when I'm home I've been trying to eat the food in the freezer since it is on the verge of overflowing. But yesterday I was at the store and I found local king salmon on sale and some beautiful white corn. I thought about the mango I had and just like that, a plan came together.

Sometimes ingredients speak to you and the lightbulb goes off. I diced the mango to serve with dessert a few nights before but it was firm and a little too sour. That's not good for dessert but it's excellent for salsa. The salsa can be used with chips, with roast chicken or scallops. It's actually pretty good without the tomatoes too. I was a little undecided as to which way I preferred it, so try it both ways and you tell me which you like better!

This recipe has a lot of parts, but you can make the salsa and the sauce for drizzling ahead of time. You can even use already cooked salmon if that's what you have on hand. Even though it's cooked on the stove and not on the grill, it really tastes like summer--the fresh corn, tomatoes and salmon look like summer too. Here's to a little summery inspiration!



Salmon Tacos with Mango Corn Salsa
Serves 4

Ingredients

2 teaspoons mild flavored oil ( I use rice bran oil)
1 ear of corn, white or yellow
1/2 cup diced firm mango
1/2 cup diced tomatoes, drained
2 scallions, chopped
1/2 - 1 serrano pepper, thinly sliced
1 Tablespoon freshly squeezed lime juice, or to taste

3-4 Tablespoons mayonnaise (I used wasabi mayo)
2 Tablespoons freshly squeezed lime juice
1 Tablespoon plain non-fat Greek yogurt

12 ounces wild salmon
Chili powder

8 Tortillas
1 1/2 cups finely shredded napa cabbage
Sprigs of cilantro, to taste, optional

Instructions

Make the salsa first. Slice the corn off the cob, you should have about 1/2 cup of corn kernels. Heat a skillet and add a couple teaspoons of oil. Add the corn and stir, cooking a couple of minutes until fragrant and sweet. Remove the pan from the stove and allow the corn to come to room temperature. In a bowl combine the mango, tomato, scallions and sliced serrano pepper. Add the cooled corn and lime juice and taste for seasoning.

Make the drizzle by whisking together the mayonnaise, lime juice and yogurt. Taste and adjust to your liking.

To cook the salmon, remove any bones and cut some slits in the skin. Heat a non-stick skillet and when it's hot, add the salmon, skin side down. Sprinkle the salmon with chili powder and cover with a lid. Cook until barely medium, about 120 degrees internal temperature. Break the salmon into chunks or large flakes. Do not overcook.

To prepare the tacos, heat a dry skillet and warm the tortillas over medium heat. When pliable and hot, top each tortilla with salmon, shredded cabbage, salsa and drizzle with the mayo sauce. Add cilantro if desired and serve.

Enjoy!

Water with Blackberries, Lime, and Mint

Life's greatest pleasures include:
- cheese
- naps with toddler (or without)
- snorting directly into Seth's ear
- Rice Krispies Treats
- couch, blankets, and favorite television shows
- a glass of cold water on a hot day
- purring furballs
- a cup of hot coffee in the morning
- dance parties with toddler
- skeeball

Few things rival the feeling of rolling a small wooden ball up a lane and into one of the pockets, attempting to earn the maximum number of points.

Maybe that is a bit of an exaggeration.  But it is seriously super fun.

And there is nothing like the happiness one experiences when tickets come spewing out of the ticket machine.  It is likely that my temperament is that of a small child.  I'm okay with that.  I can't help but get extremely, ridiculous, outrageously excited about winning tickets in an arcade and afterwards getting to pick out silly prizes.  At this point in my life, it seems unlikely that I will "outgrow" this.  I should point out that I'm not even good at skeeball.  I just love playing.

Because of my love for the game, I have even been known to have skeeball cravings.  A craving that is wildly impractical to fulfill on most of the days of life.  A craving that takes on a life of its own, and soon visions of boardwalks and arcades and Ferris wheels and fudge shops and nachos are spinning around my imagination.  On a Wednesday morning.

Since it was unlikely that I would get to play my game, I decided to do something about my other longing.  My longing for some water.  But flavored.

I'm generally completely content with regular water as my beverage.  But on this day, I was antsy for something different.  I couldn't get my skeeball fix.  But some water with fixins'- that I could do.  

On a more practical note, it's a nice way to entertain some guests on short notice.  You know, if you're into that sort of thing. 

Ingredients
2/3 cup blackberries
2 small limes, sliced
3 mint sprigs
1 cup ice
4-6 cups water

Instructions
Muddle the berries, lime and mint a bit in a pitcher.  Add ice and water.  Ridiculously easy.

Apricot Tarragon Vanilla Sundae

Over the past few weeks Max has
- repeated the word "ghost" over and over and over and over while on a ghost tour of the    Queen Mary
- pointed at a supposed "ghost" while scrolling through photos taken on said tour
- told me that the plumber is a ghost
- pointed at the water in the toilet bowl and said "ghost"
- found a ghost in a documentary about elephants
- pointed out a window, no less than three times, and said "ghost"

So, I guess there is a chance that Max is indeed connected to a spirit world.  But it seems more likely he just extremely obsessed with the idea of finding one of these elusive entities.  I should probably point out that he isn't frightened of the idea - I don't think he has the framework in place to have such feelings... Yet.  He is just zealously smitten.

And this makes me so ridiculously and extremely proud of myself. I have passed on the torch of obsession.

When we were younger, my friend and I were ardent enthusiasts of ghosts.  Like super obsessed.  We created ghost stories out of every day life, even insisting that a sibling's swimming instructor was really a ghost.  We supposedly had evidence of this fact.  Even though, you know, she was right there and visible to everyone and conducting class on a weekly basis.  This is what you do to stave off boredom.  Create elaborate stories of ghost worlds.

I've basically gotten over this.  Maybe? I still think it is fun, but, you know, I no longer believe that the swimming instructor was actually a ghost.

To celebrate my life's triumph, I made a sundae.  A sundae of vanilla ice cream, apricot compote, tarragon leaves sprinkled with a a smidgen of crisped cubes of pancetta.  A slightly unusual but nonetheless delicious accompaniment to our mom and tot conversations about ghosts.

Ingredients
scoops of very vanilla ice cream (or use your favorite recipe/store-bought version)
tarragon leaves
handful of fried pancetta cubes

For the compote:
13 apricots, pitted and halved
2 teaspoons juice from a Meyer lemon
3-4 tablespoons sugar

Instructions
To make the compote: Put everything into a pot.  Cook on low for about 8-10 minutes, until warm and the apricots start to break down.

To make the sundaes: Place scoops of vanilla ice cream in dish.  Top with the apricot compote.  Sprinkle handful of torn tarragon leaves on top.  Finish with the pancetta.

Dearie: The Remarkable Life of Julia Child Book Giveaway

If you’re a fan of Julia Child, it’s really worth reading Dearie: The Remarkable Life of Julia Child, the biography written by Bob Spitz. It covers a lot of territory, starting with her family history and fills in gaps, sharing much more than you'll find in previously written books about her. Because Child was an avid letter writer, there’s a lot of source material. But there are also wonderful anecdotes from those who knew her best--from her editor Judith Jones to her TV director Russ Morash and many other colleagues, relatives and friends. It’s an entertaining book, and has the kind of “playful romp” feel to it that typified Julia Child as well. 

An average student, with a funny voice and not much of a career track, Julia Child found her calling later in life, first in cooking school and later on television. Her story is tremendously romantic, because it was her husband who not only supported her but encouraged her in everything she did. You may be surprised to learn about the causes she supported or the prejudices she held, but it’s hard not to admire her and feel even more affection for “Our lady of the ladle” as Time magazine called her. 

I’ve got 3 copies of this massive tome to give away. It clocks in at over 500 pages and over 2 pounds; it’s a great read to take to the pool or the beach. I fully expect her risqué humor will have you giggling and her can do attitude will inspire you in your career or perhaps in the kitchen. 

Let me know your favorite Julia Child recipe in the comments or a story you have about her for a chance to win. This giveaway ends at midnight PST on May 27, 2013. One entry per person, please. I will draw a winner at random on May 28. Open to US residents only. You must leave a comment and register your email to win. Please note that when you register your comment with your email, only I will see your email.

Disclaimer: I was provided the book by the publisher to giveaway. I bought a digital copy of this book myself. This post contains an Amazon affiliate link. 

Grilled Artichoke Quarters with Anchovy Garlic Drizzle - a Picnic Potluck

I am a ruiner.  As in, I ruin things.  Usually with just a few well-placed complaints.  It can be seen as a talent.  Or a buzzkill.  All depends on your perspective.

I'm starting to think I might need to keep this tendency in check.  Just a bit.  Okay, maybe a lot a bit.

For instance, we got some Chinese takeout recently.  And ate it on a table outdoors at sunset at this super scenic area.  It was gorgeous and romantic.

Until Seth asked me how I liked the food.  My response was ehhhh.

I mean, yes, I guess I was being truthful (the food wasn't bad, and some dishes were pretty interesting, but it could have been better), but the truth isn't always the most beautiful.  It won't always bring the most happiness.  Instead I was the person bringing the party down.  My complaining really served no purpose but to sap all the romance from the scene.  Would it have killed me to just say that I love it?

So I need to work on this whole complaining thing.  Just a little.

This month's Creative Cooking Challenge comes at the perfect time.  The topic is, "potluck picnic."  And picnics, being all outdoors and stuff, can be a bit of a bugaboo.  Wonderful in theory, but a goldmine for complaints about bugs, food that shouldn't be cold, food that shouldn't be warm, etc.

That said, we are preparing grilled artichoke quarters with an anchovy garlic drizzle. It may seem like a strange choice for a picnic, but if one does the prepping and boiling of the artichoke before arriving, as well as the mixing of the drizzle, one only needs to grill the quarters on site, and finish them with the drizzle, Parmesan and parsley.  Freshly grilled, they should be hot enough to melt the cheese and make up for the long trip.  And who doesn't like grilling at the park?  Plus the drizzle has a crazy amount of flavor.  Hopefully, they'll keep my whiny side in check...

Click here to check out the entire Picnic Potluck Roundup hosted by Joan of Foodalogue!

Ingredients
2 artichokes (will make 8 quarters)
2 ounces anchovies packed in olive oil, be sure to reserve the olive oil from the package
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon white wine vinegar
1 teaspoon ground hazelnuts
Parmesan cheese wedge and microplane, for serving
parsley leaves, for serving

Instructions
For the anchovy drizzle (at home):
Pour the olive oil from the anchovies into a small pot.  Mince the anchovies and add those in.  Stir in 3 tablespoons olive oil, the minced garlic, and the vinegar.  Over low heat, let the mixture come together for 5-10 minutes, until the anchovies have begun to melt into the mixture a bit.  Take off heat and stir in the hazelnuts.

For the artichokes (at home):
Prep we will do at home.  To start, set a large pot of salted water on the stove to boil. Using kitchen shears, trim off pointy tips of artichoke leaves. Using a large, sharp knife, cut off the top ½-inch of the artichokes and the end of each stem. Carefully remove any small leaves attached directly to the stem. Wash artichokes thoroughly under cold water to clean them off, and dry with paper towel.

For this part, you will want to do one artichoke at a time. Take your big sharp knife, coat it with lemon juice from one of your lemon wedges, turn an artichoke upside down, so the stem is sticking up and slice it straight down in half, and then in half again to make quarters. Immediately rub down all cut surfaces with lemon wedges to prevent discoloration. Take a serrated spoon, or regular spoon, and coat it with lemon juice. Scoop out the fuzzy choke in the center, as well as the inner, purple leaves. Make sure you get all of the fuzzy part out, and liberally rub down the top of the heart with lemon to prevent discoloration. I also try to cut any remaining prickly points off of the inner curled leaves to prevent poking the eater. Repeat for other quarters.

Once water is boiling, place artichokes in, cut side down, and cover with a clean cheese cloth, dish cloth, or cloth napkin. This will soak up water and ensure the artichokes stay wet while cooking. Cover pot with lid and cook about 9 minutes. When they are ready, they should be just soft enough to push a fork into the inside of the stem, but no softer. The outside of the stem should still be a bit firm.  Carefully remove artichokes and place in a bowl of ice water to halt their cooking.  Once they have cooled, thoroughly drain the water out and place in a Tupperware container to bring to the grill site.

For the artichokes (at grill site):
If using a charcoal grill, stack and light charcoal according to your favorite method. We like using a large chimney starter. The charcoal will be flaming and smoking for around 20-45 minutes.  Once 90 percent of the charcoal is ashed over, spread evenly onto charcoal rack, and place grates.  After grates have warmed up (5 minutes), scrape them clean using a grill brush.

Once your grill is ready to use, brush the artichokes with olive oil and black pepper. Adjust heat to high (350-400°). If grill grates are cast iron, rub them down briefly using a few paper towels or a cheese cloth dipped in canola oil. Place artichokes on grates, cut side down. To help them stay oriented correctly, squeeze the quarters up next to each other for added support. Close top and wait 3-5 minutes. Once the side making contact is adequately charred, brush the remaining cut side with olive oil and turn over onto the un-charred side.  Remove from heat once both cut sides have a light char.

Drizzle the artichokes with anchovy mixture, then sprinkle with fresh grated Parmesan cheese and chopped parsley.

Blueberry and Chocolate Dessert Sliders with Vanilla Ice Cream

I'm not really into making bread. I feel like I should be weaving poetic yarns about the wonder that is yeast, the therapeutic effects of kneading dough and the satisfaction that comes from baking your very own loaf of bread.

But I just can't.

Every now and then I'll get it in my head that bread needs to be baked. So I'll do it.  Half-heartedly.  Despite this exertion of effort, it never strikes the same chord as a well-chosen purchased loaf.

My response after baking such bread is more, "well look at that, I made some bread, I'm now totally Martha Stewart" (okay, maybe I don't really think that last part, but we can all dream our dreams) and less, "oh my god, this is so good, definitely worth the time and energy."  To be honest, I'm not quite sure why I continue to have at it.  I'm pretty sure this is sheer insanity at play.

The one exception, the one that I can enthusiastically undertake, is challah.  It is the one bread that makes me think, "yes, yes this is indeed worth it".  All rich and subtly sweet, it is difficult to not love.  Yet, when I make it, I never feel like I'm letting it reach its fullest potential.  I just serve it with some breakfast or dinner with a bit of butter and call it a day.

Rather then letting the challah rolls sulk with their their accompanying condiment of generic unsalted butter, I decided to throw them a bone and turn them into miniature dessert sandwiches with a lavender blueberry sauce and salted chocolate.  Served with vanilla ice cream.  Blueberries and chocolate are such a fun and under-appreciated combination (I still need to make that tart, it sounds ridiculously amazing).  I originally envisioned the two of them mingling in an ice cream sandwich.  But structural issues were encountered so I just spooned some vanilla ice cream on top of each bite. This time, the challah became everything it could be - and more.

Ingredients
challah rolls (I like this recipe from Food 52, and just formed them into small rolls instead of a loaf)
unsalted butter to spread on toasted roll
1 square sea salt chocolate (I like Lindt's sea salt chocolate bar)
fleur de sel, optional
serve with vanilla ice cream

For the blueberry sauce:
2 cups blueberries
1 tablespoon sugar
2 tablespoons red wine
1/4 cup water
1 tablespoon cornstarch
1/2 teaspoon lemon zest
1 teaspoon ground lavender

Instructions
Place all the ingredients for the blueberry sauce in a medium pot over medium-low heat and gently boil, stirring often. Let it cook together for about 5-10 minutes.  Let cool.

To make the sliders, slice the roll of challah in half, and toast.  Spread the toasted roll with unsalted butter.  Place a square of sea salt chocolate, sprinkle more fleur de sel if wanted, and then spread some blueberry sauce on top.  Serve with vanilla ice cream.

ProCook Enameled Cast Iron Cookware

I love my enameled cast iron cookware. Nothing can really beat enameled cast iron for stews and braises. It holds the heat well, and is easy to clean. It is compatible with every type of range (gas, electric and induction) and is ovenproof up to 500 degrees. It's heavy, so I leave some pieces on the stove all the time. I mostly have Le Creuset, because that's what I registered for when I got married and I have bought some for friends too. But Le Creuset is terribly expensive so I have a hard time recommending it. 

Late last year I wrote about the Martha Stewart line of enameled cast iron. It was much less expensive than Le Creuset and definitely performed as well. The colors and shapes were a bit different from Le Creuset, but the price made up for any differences. Now I've got an even better recommendation, the ProCook line of enameled cast iron. 

Take a look at how the ProCook in aubergine compares to my Le Creuset in white (and ignore the crumbs on the stove). The ProCook casserole is a bit larger at 4.2 quarts versus the Le Creuset 3.5 quarts.  

The lid on the ProCook actually is a bit better in my opinion, because it has those braising ridges that help baste.

I cooked onions in both and they performed equally well. 

But when it comes to price, there is no comparison. The Le Creuset is $235 and the ProCook, only $52! On sale the Martha Stewart 5 quart oval is $99, almost twice the price of the ProCook piece. I have no idea how they can produce these pieces so inexpensively. Even better, they offer free shipping for any online purchase over $50. The range of colors includes black, red, cream and aubergine. The colors, shape of the pieces and the handles are all very attractive. 

ProCook is a family owned company from England, though I imagine the pieces are manufactured in China. I had never heard of them, but found they get very good customer reviews online. They have only two retail shops in the US in New Hampshire and Maine, but sell everything online. They also have great prices on other types of casseroles and cookware, an "Atlas" style pasta maker for only $27, box graters for $5. Whether your are setting up your own kitchen or buying a gift, ProCook is well worth a closer look. 

Disclaimer: ProCook provided me with a piece of cookware for review purposes. I was not paid for this or any other post. 

Ferry Plaza Farmers Market Turns 20

The Center for Urban Education and Sustainable Agriculture, aka CUESA is celebrating the 20th anniversary of the Ferry Plaza farmers market. It's one of the best farmers market in America, and for good reason. In addition to being a showcase for some of the finest local produce, it's also been a model for building community and reestablishing the urban connection to farms. 

Thanks to CUESA and the Ferry Plaza farmers market, the farmers market movement as whole has grown, with somewhere around 20 markets in San Francisco alone. Beyond helping to grow the farmer's market movement CUESA has supported chefs, created educational programs, and regularly holds events that engage the public in a variety of ways.

The Ferry Plaza farmers market is a showcase for gorgeous produce, but in some ways the very success of the market has chased me away. While I have friends who still shop there religiously, I've grown tired of the hustle and bustle of tourists and chefs, and when the bus stop was removed from in front of the market, I pretty much stopped shopping there on Saturdays.

Thankfully the market is much less crazy during the week. If I'm downtown, I will swing by on a Tuesday or Thursday to pick up a few items. like these amazing strawberries from Dirty Girl Produce. They taste better than just about any other strawberries I've ever had. 

Whether you shop there frequently or not, I hope you'll consider supporting CUESA and attending one or more of the upcoming celebratory events. 

• Birthday Party: Cocktails of the Farmers Market, this is the signature seasonal cocktail events featuring top mixologists and chefs. Inspired by the seasonal bounty of the market they create tasty bites and top-notch cocktails. Wednesday May, 15, 5:30 pm – 8 pm

• Birthday Bash! Extravagant Shortcakes and Outrageous Mimosa & Juice Bar, Farmers Market Treasure Hunt, Presentation with Local Luminaries (11 am).  Saturday, May 18, 2013 – 9 am to 1 pm

• Summer Celebration a lavish walk-around tasting reception in the Ferry Building Marketplace. Sunday, July 14, 6 pm - 9 pm

• Sunday Supper a whole-beast, four course feast prepared by San Francisco’s best chefs in the elegant Ferry Building Grand Hall. Sunday, October 20, 6 pm-10 pm

Read more about the history of the market: 

Ferry Plaza Market cultivates revolution by Tara Duggan

Starting a farmers' market by Patricia Unterman

Peach, Pine Nut, and Mixed Greens Pizza with Ricotta Sauce and Fried Egg - aka Breakfast for Dinner

I tend to chafe under rules.  I might even follow them intuitively, but once they have attained the official status of rule or obligation, I feel the shackles being placed on my body and my rebellious nature starts bubbling through my veins.  

I mean, of course there are limits to this. I'm not advocating complete and utter food anarchy.

Rules here include, but are not limited to:
-hot dogs = never (I'm still traumatized by a toddlerhood incident)
-never mix pumpkin into macaroni and cheese

-chocolate chips, like flour, are a necessary component to a muffin

-dried fruit is the devil

-warm oatmeal cereal is also the devil

-breakfast needs to include some sort of produce item
-apples = Granny Smith, others need not apply (this came from Seth)
-raw tomatoes are the devil (also a Seth contribution)
-ketchup needs to mixed with some truffle oil, otherwise it is inedible


That said, having strict and unwavering ideas about what constitutes a breakfast, a lunch, and dinner makes me cringe.  To put it mildly.  And I feel an accompanying bit of sadness that the person with these sort of rules never experienced the joy and delight of a slice of cold take-out pizza for breakfast.  

Life, to be appreciated to its fullest, needs a bit of chaos and whimsy and improvisation - leftover Chinese food for the morning meal, an ice cream sandwich and some carrot sticks for lunch, and one of the perennial favorites - breakfast for dinner.  Here we have pizza with cheesy ricotta sauce and topped with a mixed greens, peach, and pine nut salad...and fried eggs.  Because eggs = breakfast.  And that is a rule I can get behind.

Need more breakfast pizza ideas?  I Can't Believe It's Not Butter has you covered with their California Pizza Party webisode!

Ingredients
4 cups mixed baby greens
3 tablespoons chives
1/4 cup torn basil leaves
2 white peaches, chopped
2 tablespoons toasted pine nuts
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
12 teaspoon lemon zest
2 teaspoons lemon juice
kosher salt, to taste
freshly ground black pepper, to taste

1 cup ricotta
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 tube refrigerated pizza dough, or use your favorite pizza dough recipe
4-6 eggs, fried
I Can't Believe It's Not Butter olive oil spray, for cooking

Instructions
For the mixed greens and peach salad:
In a large bowl, mix together the greens, chives, basil, peaches, pine nuts, and 1/4 cup Parmesan cheese.  Drizzle the olive oil, and lemon juice over the mixed green salad.  Sprinkle the lemon zest, and adjust salt and pepper to taste. Set aside.

For the ricotta and parmesan sauce:
In a small bowl, mix together the ricotta, 1/2 cup Parmesan cheese, and the garlic clove.  Add freshly ground black pepper to taste.  Set aside.

Heat oven to 450.  Roll out the pizza dough on a Silpat or parchment lined baking sheet.  Bake for 5 minutes.  Remove from oven and spread the ricotta and parmesan mixture over the crust.  Bake for another 3-5 minutes, until crust has turned golden brown.  Remove from oven.

Sprinkle the mixed greens salad on top of the pizza.

Spray a pan or skillet (I use my trusty cast-iron skillet) with the olive oil spray.  Crack desired amount of eggs into skillet over medium-high heat and fry until whites have cooked and the yolks are still runny.  Once they are cooked, place on the pizza.

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Grocery Outlet Wine Bargains

Robaire showing off one his wine picks at Grocery Outlet in Berkeley

I've been buying wine at Grocery Outlet for a long time and I've always been curious about Robaire, the manager in the store who picks the wine. At Grocery Outlet you won't find a lot of "shelf talkers" or ratings and descriptions of the wines, but sometimes you will see "Robaire recommends" at the Berkeley store or a sheet with details on the wine that Robaire has printed out.

When Robaire took over the wine department at the store he was a cognac and scotch drinker. He told me he thought a lot wine was "just hideous." But he started reading about it and tasting and over the course of about six months, he became something of a wine lover. Today he recommends wines he thinks his customers will enjoy and not just the ones he prefers. Likewise Andy, the wine buyer at Grocery Outlet says he never buys for his palate.

The wines at Grocery Outlet all have stories. Not just the story of how they came to be, but also, how they came to end up at Grocery Outlet. Grocery Outlet choses wine based on value. According to the Andy, up to 40% are purchased below cost. How can they do that? I'd say it's because the wine business is very complicated and risky. The slightest little changes can mean a producer ends up with wine they cannot sell. Here are just some of the reasons why:

Uh oh...

Please, don't let your children design your wine label

The label was really awful. The bottle changed.  Stores or restaurants want to carry only a newer vintage. It's a brand created for a restaurant. Ownership of the winery changed. A newer vintage got high ratings or reviews. There is no space to store it.

The thrill is finding something really special, that is just too good for the price.

Right now Grocery Outlet has a sale on wine, and everything is additional 20% off through May 12, 2013.  So I talked to both Andy and Robaire to get some of their top picks:



Pope Valley Merlot
2008 Napa Valley
$11.99
This wine has the scent of red fruit with spice and violets, it's earthy and has velvety tannins. It generally sells for over twice the price.






Wild Oak by St Francis Winery Syrah

Sonoma 2007
$10.99
The Syrah is a Rhone style, with blueberry and black fruit and a hint of violet, it typically sells for $30 or more.




Swanson Instant Napa Cabernet Sauvignon
2009 Rutherford
$24.99
Swanson is very well respected for their Merlot, and you'd be hard pressed to find a Napa Cab of this quality, this reasonably priced. It's a blend of Cab, Merlot and Petit Verdot, and it includes fruit from Rutherford, near the Mayacamas range in Yountville, Oakville and Oak Knoll.  


Three Rivers Cabernet Sauvignon
2008 Washington
$9.99
From Walla Walla Washington, this sells for over twice the price, and got 89 points from Wine Spectator it's a big "chewy" Cab with cherry, vanilla, blackberry and earthier notes of tobacco.

Wilson Daniels Chardonnay
2010 California
$4.99
Known mostly as a negociant, they also bottle some wines under their own label. It sells for about $14
and is from Paso Robles, it's lemony, with melon and tangerine.





Monsanto Chianti Classico Riserva magnum
2008 Italy
$22.95
A favorite among chianti lovers and (Wine Spectator), this needs decanting but would be great for a party. Check out this review.




Michel Schlumberger Merlot 
California 2011
$6.99
I haven't tried this wine yet, and plan on holding on to it for a bit. This winery is known for particularly elegant wines and
Schlumberger Merlot generally sells for $35 a bottle.





Disclaimer: My thanks to Grocery Outlet for providing me with a gift card so I could buy some wines, they did not pay for me to write this or any other post. I've been a fan of Grocery Outlet for a long, long time and was paid to create some recipes for them in the Fall of 2012. 

Mango Camembert Quesadilla with Vanilla and Honey Tangerine Dip

5 years ago, I fell in love.  It was with a red dress.  The most perfect red dress in the world.

After finding my soul mate, I just assumed we would grow old together.  I mean, I guess I didn't really expect to be like 85 and still wearing it.  Okay, fine, a small but irrational part of me hoped to be 85 and rocking some long silver hair and the dress.  But the reasonable part of my brain expected at least a solid decade together. Ten years of museums and restaurants and street fairs and barbecues and trips to the grocery store to experience with each other.

It has recently come to my attention that this red dress is no longer perfect.  Instead of an expanse of flawless red, it is now red with greyish black gunk on the bottom.  It is as though I decided to drag the dress in a vat of gasoline.

I have no idea how it got there.  Nor do I know what the stain is.  I have tried all the stain removal tricks I can find.  But it won't budge.  I will probably take it to a cleaner to see if they can work some magic, but I'm not optimistic.

I have started to mourn the loss.  The loss of the dress.  The loss of our years together.

There isn't much that can fill this void.  But food helps.  Food all cheesy and fruity, and with a honey-tangerine dip.

Though our time together was perhaps cut short, I will always carry its spirit with me. I just know it would love this quesadilla.

Adapted from Cooking Light's Peach and Brie Quesadilla

Ingredients
2 tablespoons honey
2 tablespoons tangerine juice
1/2 teaspoon tangerine zest
1/4 teaspoon vanilla extract

1 scallion, chopped
4 ounces Camembert cheese, thinly sliced
1 cup sliced mango
4 flour tortillas
canola oil, for cooking

Instructions
To make the honey dipping sauce:
In a small bowl, mix the honey, tangerine juice, tangerine zest, and the vanilla extract together.  Set aside.

To assemble the quesadillas:
Take the flour tortilla and put some chopped scallions, some mango, and a slice of Camembert on half of the tortilla.  Once all your ingredients are in, fold the tortilla. Heat canola oil (about a tablespoon) in a cast iron skillet. Place the quesadillas in two at a time. Once a side has a nice golden brown color, flip it over. Once both sides are golden brown, take off heat and serve with the honey tangerine dipping sauce.

Mango Mustard Chicken Recipe

Recently I was at a dinner hosted by Maille, an award-winning brand of Dijon style mustard that's been around for 265 years. Mustard was used in everything from cocktails to dessert. Mustard adds complexity and brightness and can be used in the background or front and center, it all depends on the dish. It also seems to balance out sweetness, adding pungency and acidity.

As luck would have it, the National Mango Board sent me a box of luscious mangoes and I was instantly inspired. Mangos and mustard! I'm happy to say this recipe for Mango Mustard Chicken was a smashing success from the very first try. The sauce of mango, sautéed onion, mustard and honey is tangy, sweet, spicy and so good you won't be able to stop eating it! The pungency of the mustard is tempered by the sweetness of the mango and honey. I bet it would be good on a roast pork loin as well.

A few years ago I learned not all Dijon style mustards are the same, some are sharper and some emulsify better than others. I highly recommend you use an imported French variety, such as Maille, because they work best in recipes. Read about my friend Sarah's trip to the Maille shop in Paris then try my recipe.

Note: Different mangos are available throughout the year. To learn about the different varieties, visit www.mango.org.


Mango Mustard Chicken Recipe

Ingredients

1 Tablespoon oil
1 chicken cut into 8 pieces (do not use the wings)
1 medium onion, diced
3 cloves garlic, minced
2 Tablespoons honey
1/4 cup Dijon style mustard, preferably Maille or imported French
1 mango, diced, a firm mango works well such as a Haden or Tommy Atkins

Instructions

Preheat oven to 375 degrees.

Heat a large skillet, add oil to coat the pan and brown the chicken on all sides.  Transfer the chicken to an oven safe baking dish.

Add onion and garlic to the skillet and sauté until transparent. Turn off the heat, then add honey, mustard and mango and stir until combined.

Pour the mango mustard sauce over the chicken pieces. Bake for about 30 minutes or until internal temperature reaches 170 degrees. Transfer pan drippings to a skillet and simmer until reduced, or serve as is.

Enjoy!

Chinese 5-Spice (plus more) Popcorn

"A desire would arise and, concurrently, the satisfaction of that desire would also arise.  It was as if (a) I longed for a certain (heretofore untasted) taste until (b) said longing became nearly unbearable, at which time (c) I found a morsel of food with that exact taste already in my mouth, perfectly satisfying my longing."
-from Escape from Spiderhead in Tenth of December by George Saunders

I think this would be Max's sentiment about his music class, if he were able to articulate complex thoughts. And with some lapses in time.

After an art class was cancelled not once, but twice, because we were the only ones in attendance, I scouted around for some other options.  I found a not-annoying (there are countless annoying options out there, believe me) music class, and decided to put the little guy in it.

The following day, without even telling him about his upcoming class, music was suddenly meaningful to him. He asked for me to stream Pandora constantly, danced ridiculously, and even refused to go to bed without an iPod softly playing some Beatles.

His music class has become his favorite part of his week.

This Chinese 5-spice popcorn has played a similar role in our lives.  One night we decided that we needed popcorn.  And not just any popcorn.  But popcorn with Chinese 5-spice powder, a previously unexplored combination.  We rushed to the kitchen to play and found a delicious way to satisfy our longing. And though it wasn't a completely simultaneous experiencing and fulfillment of the craving, it was pretty close.

Ingredients
1/2 cup kernels
2-3 tablespoons canola oil
1/4 cup olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Chinese 5-spice powder
1 teaspoon nutritional yeast flakes
1/2 teaspoon ground dried porcini mushrooms
1/4 teaspoon garlic powder
finely ground salt, to taste

Instructions
In a small bowl, stir together the black pepper, Chinese 5-spice powder, nutritional yeast, ground mushrooms, garlic powder, and salt. Set aside.

Pour enough oil to cover the bottom of a large pot. Place over medium heat. Add three kernels of popcorn and cover pot with lid. Once those have popped, add the 1/2 cup of kernels. Shake the pot frequently. Once the popping has stopped, take off heat. Drizzle with the olive oil, and sprinkle the seasoning mix. Stir to ensure even coating of the popcorn. Adjust salt to taste.

A Day at the Beach with Quaker Mixed Berry Cookies

Attempts were made to turn me into one of those nature-y outdoorsy sorts of people.  Success was not the result of these endeavors.

The exception is the beach.  

It has the following things going for it:

a) proximity

b) castle-making sand

c) deliciously salty breeze

d) soothing sounds from crashing waves

e) an appealing blue/green color

f) possibility of whale/dolphin spotting

g) crucially, availability of bathrooms

Though I love being at the beach, the actual process of getting to the beach can be a hassle. One doesn’t just decide to go, and then “poof” there you are laying supine while rays of sunshine embrace you in their warmth. Oh no. Things must be gathered. Bags must be packed.

When we tell Max that we are going to the beach, he is overcome with excitement. The word “beach” is repeated again and again and again, an unremarkable word that sounds utterly charming when he says it. I don’t actually mind hearing this word said over and over, like a toddler incantation.  

But I do mind the insistent way he immediately heads for the door, stopping only to grab his shoes along the way.  Still clad in his footed pajamas.  So then we have to be the spirit crushers, and by definition, the tantrum midwives, reining in the excitement and telling him that we can’t go right this minute. Preparations still need to be completed.

I used to raise an eyebrow at the beachgoers lugging around bag upon bag just to spend a few hours in surf and sand.  Now I get it.  I am now the person I never wanted to be.

In order to go to the beach with even one child, things  are needed – bottles of water, food, toys, sand castle toys, extra clothes, food, blankets, camera, food, large trucks to roll over the sand and haul rocks, containers for rock collecting.  Food is clearly a most necessary part of the beach-going experience.  It can’t just be any food.  It has to be the right kind of food - handling heat well, tasting good, curbing hunger, portability. 

I would like to point out that while we have budged on this whole “why so many bags” deal, we will never be the people who return to their vehicles in a busy parking lot and then spend 20 minutes dawdling while other cars wait and wait and wait for this most precious of spots. We never cease to be mystified by the massive delay between returning to one’s car and the pulling out of the spot. We are, and always will be, quick. Like bunnies.

Finally, and it has gotten easier with repetition, provisions are obtained and gathered, and we get to the beach.  And after having to spend inordinate amounts of time running after a little guy and stopping him from running right into the ocean and being swept away by a wave, and after spending time in the sun and in the sand and trying not to fall when running after the toddler and making attempts at not twisting an ankle while traipsing along on all the rocks on the shore, one most definitely gets hungry.

So we sit down on our garishly, outlandishly, colored beach towels imprinted with ridiculously clichéd images of flip flips and beach balls, and pull some things out from the designated “Food Bag” for a beach picnic. Like Quaker’s Mixed Berry Cookie.  It totally fits our beach needs - doesn’t melt in the sun, sweet berries in a whole grain cookie make for deliciousness, curbs hunger with those 10 grams of whole grains per serving and all that fiber, and it is quite portable.  These cookies have become part of the beach food arsenal.  

And while we munch on our Quaker Mixed Berry Cookies we take a moment to look out at that gorgeous Pacific Ocean and relax. Just for a moment.

Quaker is on Facebook, Twitter, and Pinterest - so follow/like them!

And now that you need some of these Mixed Berry Cookies in your life, you need to know where to find them - look here for a product locator and here for more information about the cookie products.

This post is brought to you by Quaker.  We were financially compensated for this post by Quaker via AOL Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Quaker.

Swiss Chard Chips with Lime Zest, Ginger, and Nutritional Yeast

Recent items that were offered to the toddler, but rejected include:
homemade pizza
kale chips
turkey meatballs
cheesy-creamy pasta with broccoli
and these Swiss chard chips

Items that said child has attempted to eat during this same time period include:
a coffee table
a throw rug
a cardboard box that had been turned into a train tunnel
a windowpane
a cardboard box that had been turned into a boat

At least when he tried to eat the cardboard, he did try to justify it.  Our pig cat Rambo has a fondness for tearing up cardboard, and Max tried to explain to us that since Rambo eats the stuff, he should be able to as well.  Not the worst logic.  But still not convincing.  Both have been cut off.

I guess that leaves more of these chips - all full of lime and ginger, and ancho chile powder and the subtle umami taste from the nutritional yeast - for me.

Ingredients
1 bunch swiss chard, roughly chopped into chip-sized pieces
1-2 tablespoons olive oil
zest of 1 lime
1/4 teaspoon ground ginger
1/8 teaspoon kosher salt
1/4 teaspoon ancho chile powder
1/2 teaspoon nutritional yeast flakes
wedges of lime

Instructions
Heat oven to 350.  In a small bowl, mix together lime zest, ground ginger, salt, ancho chile powder, and nutritional yeast flakes.  Place the chard in a large bowl, and use tongs to coat the pieces with oil.  Sprinkle the lime seasoning mix and use the tongs to coat the pieces with the seasonings.  In a single layer, place the chard on parchment or Silpat lined baking sheet.  Bake for 5-10 minutes, until crispy.  They may not crisp evenly, so remove the finished ones and return the pan to the oven to get the rest crispy.  I only did one baking sheet at a time, as I didn't want to risk steaming the chard instead of getting it crispy.  I did 2 rounds of baking.  Drizzle some lime juice and extra salt (if desired) on the chips, once they are all finished.  Finally, leave out on cooling rack for a few hours before storing.

A Taste of Bermuda

Bermuda is pretty pink beaches, dazzling turquoise water, lush vegetation, touches of British style, pastel painted homes and truly friendly people. It’s posh yet casual and while not a bona fide culinary destination, it offers some delicious things to eat and drink that you won’t find elsewhere.
Here are my top picks:

Fish chowder
This scrumptious soup, considered the national dish, was originally poor people’s food, made from fish bones. It’s a rich broth, with vegetables including onions, tomatoes, celery, carrots and a variety of spices and herbs. It's a little bit like Manhattan style chowder but with bits of fish instead of clams, but what makes it most special is the black rum and sherry pepper sauce that’s added to it, often at the table.

Where to find it: I loved it everywhere I had it, and it’s on just about every menu, but I’m told, the best version is sold at the Rubis gas station near the airport (get your taxi driver to take you!). I tried it at Bonefish, Henry VII and Wahoo’s Bistro.

Fresh fish
Grouper has a tender texture and a sweet flavor, similar to sea bass. It’s often served in Bermuda with sautéed bananas. The combination of sweet and savory is very popular on the island. Wahoo is another local fish, but if even slightly overcooked, it can be terribly dry.

Where to find it: I enjoyed tastes of grouper at both Muse and Swizzle Inn, where it was expertly prepared.

Rum cake
Rich buttery cakes doused in rum are popular in Bermuda, as they are in the Caribbean. The best are airy, light, boozy and just a touch moist in the center.

Where to find it: While I had samples at many shops, the best I had was at the luxurious Fairmont Southampton.

Pepper jelly
I never understood the appeal of pepper jelly until I had it in Bermuda. Wow! This spicy sweet jam with chunks of pepper was the perfect foil for a fresh scone slathered with clotted cream. But it’s also great on toast with butter. There are lots of different varieties and brands, some hotter and others sweeter.

Where to find it: The best price I found for it was at the supermarket in Hamilton but you’ll find it at gift shops and in the duty free stores at the airport.

Bailey’s Ice Cream
DJ Donovan, one of the charming taxi drivers and guides on Bermuda told me the best ice cream on the island is at Bailey’s, and I believe it. The rum raisin is made with the Gosling's Black Seal Rum of course.

Where to find it: Bailey's is across the street from the Swizzle Inn, At Wilkinson Ave and Blue Hole Hill (in Bailey's Bay), Hamilton Parish

Gosling's
Gosling’s is the oldest business in Bermuda and makes Bermuda’s only rum. The sugar cane is not grown on Bermuda, and it’s not distilled there either. But the proprietary blend of distillates from Jamaica, Barbados and Trinidad is blended there and it’s distinctive spicy flavor is the key ingredient in the Dark and Stormy and the Rum Swizzle, both of which you should try while on the island.

The Dark ‘N Stormy, Gosling's trademarked cocktail, is made from Gosling's Black Seal Rum and ginger beer over ice. The recipe for the Rum Swizzle varies, but it often consists of Gosling's Black Seal Rum, and a combination of lime, and orange and pineapple juice and a sweetener such as falernum or grenadine. If you want to try their most premium rum, look for the family reserve.

While you can find Gosling's Black Seal Rum off the island, what you can’t find is Bermuda Gold, a brand owned by Gosling's. It’s a sweet loquat liquor made on the island. It’s fruity and slightly reminiscent of amaretto. It’s great over ice, with orange juice of sparkling wine. It's also perfect over vanilla ice cream.

Gosling's Family Reserve Old Rum is in limited supply and very expensive off the island. A must for rum connoisseurs, this award-winning rum is rich and mellow with spice and fruit.

Where to find it: You can get the cocktails anywhere, buy Bermuda Gold liqueur or the Gosling's Family Reserve Old Rum at the airport in the duty free section, at the gate. The prices there are the best you'll find.

Disclaimer: I was a guest of Bermuda Tourism, However I was not paid for this, or any other post and I paid for some food and drink that is featured in this post.