Roasted Marrow Bones with Blood Oranges, Microbroccoli, and Vanilla Salt

These are unabashedly bones.

A love of chicken wings did not come easily to either of us.  To this day, I feel just a teensy bit icky about eating them.  The bones in chicken wings were (are) a hindrance, a barrier, to the good stuff - the meat and sauce.  Not just a barrier, but a hidden barrier encountered after eating has commenced.

There is no deception with this.  Which perhaps explains why my love came so quickly for roasted bones. You don't run into a bone whilst trying to pick at some chicken meat. The bone is the vessel.  Little vessels of meaty, buttery marrow.  So nakedly primal - so loudly, so truly bone.

We love to spread the marrow on little crostini and top it with blood orange juice, vanilla salt, and micro-broccoli.

Ingredients
6-8 marrow bones
drizzle of extra virgin olive oil
pinch kosher salt
freshly ground black pepper

1 baguette, sliced
1/4 cup extra virgin olive oil
kosher salt
freshly ground black pepper

micro broccoli, broccoli sprouts or other micro green
juice from two small blood oranges

*Vanilla Salt
1 cup kosher salt
1 vanilla bean, split in half


Instructions
*For the Vanilla Salt:  Place salt and vanilla bean in an airtight container.  Leave them to mingle for a couple days before using.

Heat oven to 450. Drizzle marrow bones with a bit of olive oil.  Sprinkle with salt and pepper.  Roast for 20-30 minutes, until the marrow inside of the bones is soft.

Heat oven to 375. Place the baguette slices on a baking sheet (I used a Silpat to line mine). Pour 1/4 cup olive oil in a bowl, and brush the oil on each slice. Sprinkle a bit of salt and pepper on each. Bake for 8-10 minutes or until golden-brown.

Spread marrow on crostini, then top with some micro broccoli, blood orange juice, and vanilla salt.

Quinoa Salad with Feta and Dill Recipe

I've very excited to announce I will be doing a cooking demo during Macy's Flower Show in San Francisco on March 30th at 2 pm. I'll be sharing some recipes for jazzing up your sack lunch. So skip the sandwiches! This fresh and hearty salad is healthy and inexpensive to make and might make your co-workers jealous. Better bring some to share! 

Quinoa is kind of like a blank canvas, it doesn't have much flavor or texture. It has protein but to be satisfying I think you need more variety. A little bit of feta and chickpeas add more protein and creamy textures. Originally I was trying to make a Greek inspired salad, but I didn't want to add salty olives and I found it was a little bland. Fresh dill and lemon really add some zest to it. I also used English cucumbers which are available all year round.

I do have a few tips for making this salad, for one, always remember to rinse quinoa before you cook it. It is very bitter otherwise. Also I use less water than the package suggests, I find 1 and 1/2 cups of liquid is plenty for 1 cup of quinoa. Finally serve this salad at room temperature. It keeps well in the refrigerator but doesn't taste quite as delicious when it's chilled so just take it out a half an hour or so before serving it.

Quinoa Salad with Feta and Dill
Makes 4 servings

Ingredients

1 cup quinoa
1 cup canned chickpeas, rinsed
1 cup English cucumber, diced
1 cup feta, crumbled
3 Tablespoons chopped fresh dill
1/3 cup green onions, minced
3-4 Tablespoons fresh lemon juice
Freshly ground pepper to taste

Instructions

Rinse the quinoa under cold water then cook according to package instructions. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

In a large bowl, combine quinoa, chickpeas, cucumber, feta, dill, green onions and lemon juice. Add plenty of fresh ground pepper then taste for seasoning. Serve at room temperature. Keeps for up to 3 days in the refrigerator

Enjoy!

Almost Instant Banana, Chocolate, and Peanut Butter "Pudding"

Ugh, I hate those recipes that pretend to be one thing but in reality are nothing like it.  I'm looking at you pureed cauliflower masquerading as fettucine alfredo.

Afterwards, you are all sad and regretful because you ate something that was not delicious.  Unless you are like Anton Ego, living the philosophy of  "If I don't love it, I don't swallow."  In which case you are still hungry.

It occurs to you that you should have just made the real thing - with you know, cream and butter and cheese - then maybe just stuff a handful of spinach in your face and be done with it.

It is hard for me to tell if I am breaking my own rule.  Maybe this really is nothing like pudding.  But calling it a "pudding-like substance" doesn't exactly flow.  And maybe I hate myself a bit for even posting this.

But even if this is not pudding, but technically a "pudding-like substance," I did at least convince the toddler that this was a dessert - something to demand, to crave.  He can be a tough crowd, a pint-sized but nonetheless fervent subscriber to Anton Ego's food philosophy .  Case in point - never serve this child homemade biscuits that are not fresh from the oven - lest one offend his his delicate sensibilities.

Ingredients
1 frozen banana
1 banana
1 1/2 tablespoons dark cocoa powder
1 tablespoon natural peanut butter
pinch freshly grated nutmeg
pinch of cinnamon (roasted Saigon cinnamon works really well)
pinch sea salt

Instructions
Put everything into a bowl and blend with an immersion blender.  Alternatively, put everything in a blender to blend.  That's it!

Sriracha-Glazed Bacon and Apple Scallion Sliders with Coconut Cashew Spread

It is funny how life has a way of making things disappear, only to reappear when you least expect it.  After the hope has evaporated.  And by life, I mean cats and toddlers.

For Valentine's Day, Max picked out a pack of pink balls to give to the cats. One of these, a tiny pink soccer ball, was given to Rambo.  Within five minutes, the ball was lost. We ( I ) looked and looked in all the usual places, eventually giving up the search.

It was lost, but not forgotten, as Max would ask me for the pink ball just about every day.  It became a sort of joke between us. Randomly, he would ask for it, and smile, and I would say I don't know and he would giggle.

Magically, just a few days ago, the elusive pink ball appeared in Max's hand as we made our way down the stairs.  I've tried asking where he found it, but I get no response to my inquiry.

Silence is the same response given to questions about the mysterious whereabouts of JiJi's collar.  Though not as surprising, since they are cats and all.

About 4 years ago,  when our puff cat was tiny and resembled more of a "puff" than an actual cat, we gave her a collar.  A red collar.  And that red collar, or so we thought, looked super cute on her.  At this time, our puff preferred staying in our bedroom, away from our pig cat.  A new home and big feline brother were a lot for this puff to take in.

The puff and pig would occasionally play paw games under the door.  A toe spot paw would wave its little black spot and the pig cat would come and play with her.  One day, this game evolved into "pass the collar under the door."  JiJi was caught passing her collar under the door to Rambo, who, we can only imagine, had instructions to hide it.  A not-so-subtle sign that she was not happy about that collar.

A few months later, no longer wanting to be confined to the bedroom, the collar completely disappeared.  Not even stumbled upon during our move to Dana Point.  We figured it was lost to the nether.

About four months ago, years after the move, a red collar was mysteriously placed on the floor of our bedroom.  A taunt.  A "Haha you thought it was gone, but we knew where it was the whole time," kind of taunt.  It was picked up and placed in a drawer.

Nut butter has made a similar, though not as dramatic, disappearance and reappearance in our lives.  Seth has never really liked nut butter, except in some savory dishes.  For me, it was something I enjoyed as a child, but not so much now.  Useful as an ingredient, but never the star of the show.  My affections for the stuff never ran deep, and it was never a pantry staple until Max came around.

Then we got word of March's Creative Cooking Crew challenge - a Chopped-style assignment using the following four ingredients in one dish - Granny Smith apple, bacon, vinegar and nut butter.

Here we were, face to face with nut butter, a not so beloved ingredient.  We decided to make our own nut butter with our favorite nut - the cashew (okay okay it isn't really a nut, but it totally acts like a nut, so we are just going with it).

Making our own cashew butter has actually forced a reevaluation of our nut butter stance.  We were seriously smitten with it.  Using a spoon to shovel the stuff right from the jar smitten.  It was so good, we decided to do a post just for the cashew butter.

The real reason for it, however, was as a spread for these bacon sliders.  We glazed the bacon with maple syrup and Sriracha.  The apples and vinegar became a salad/slaw concoction - a crispy, fresh, and tart counterpoint to the rich bacon.  The cashew coconut spread and a minty basil leaf added complexity to each bite.

Now the yelps of other nuts can be heard, begging to be turned into butter as well.  And we will gladly oblige their requests. The stuff will not be disappearing from our lives again.  And neither will these sliders.  To check out the rest of the CCC posts for this month, click here!

Ingredients
Sriracha and Maple Glazed Bacon
8 strips bacon
2 tablespoons maple syrup
1 1/2 teaspoons Sriracha

Apple and Scallion Salad
1 large apple, julienned
1/4 cup chopped strawberries
2 scallions, chopped
1 teaspoon sesame oil
1 tablespoon ume plum vinegar
kosher salt and freshly ground black pepper, to taste

Cashew Coconut Spread
2/3 cup cashew butter
1/4 cup coconut milk
2 teaspoons lime juice

slider rolls or mini Kaiser rolls
basil leaves

Instructions
For the glazed bacon:
Heat oven to 400.  In a small bowl, mix maple syrup and Sriracha.  Place bacon on parchment-lined baking sheet.  Brush syrup mixture on bacon strips.  Bake for 13-15 minutes, or until browned and crispy around the edges.

For the apple salad:
Toss apple, strawberries, and scallions in a large bowl.  Drizzle oil and vinegar, and coat the apple mixture.  Add salt and pepper to taste.

For the cashew coconut spread:
In a medium bowl, stir together the cashew butter, coconut milk, and lime juice.

To assemble the sliders:
Toast the rolls.  Spread the cashew spread on the top bun.  On the bottom half, layer the glazed bacon, a basil leaf and then a generous helping of the apple salad.  Close the sandwich and eat!

Homemade Cashew Butter

My mind is is filled with clouds.  Some are stratus clouds, keeping running mental lists of groceries, chores and projects to complete, activities to do with Max.

Some are more like the wispy cirrus kind, with nascent, fleeting thoughts.  The sliver of a Max story to remember to tell Seth.  The name of the book I absolutely need to read. Ohh my god, I need a muffin.  The stream of consciousness stuff.

Some are puffy cumulus clouds, obsessing about watching the next episode of West Wing (yes, we are like a decade late to this), or what I want to eat for dinner.  Or exactly what kind of sweet treat I'm in the mood for (we've all experienced the crushing disappointment of eating cookies when really, you need some ice cream).  There are probably a lot of food clouds floating around.  Okay, there are DEFINITELY lots of food clouds.

Then there are the nimbus clouds, brooding over climate change and foolhardy austerity measures.   Wondering what it all means when someone who was all about Gap Dream grew up into someone more like a Gap Om. Fretting about growing income inequality and finances.  Worrying that WE ALL ARE JUST CHARACTERS in a book (never again will Pat the Bunny and Goodnight Moon be the same).  Grieving over the cancellation of Don't Trust the B in Apt 23 (Dawson forever!!), etc.

With all the clouds swirling around, I can sometimes be oblivious to things going on around me.  The physical world.  The tangible.

Until the physical finally brushes up against me.  Or, I brush up against it.

Like the other night. When my hairbrush went up against the largest knot I have ever had the joy (dismay) of experiencing. Just hanging there. All tangled and big. Did I mention tangled?  Bringing up the extremely pressing questions of "how long has this been there" and "how did I not notice this before??!??" Errands, playground trips, all likely done by the girl with the giant knot in her hair.

This cloudy world I inhabit seems to also have obscured the deliciousness of cashews.  I've always liked them, but never did I realize how wonderful they are.  It is more than just like - it is love.  I have begun to make up for lost time by throwing them in everything that remotely appears to be a good match for them.  Like this chicken salad, or these meringues.  And now they have been turned into cashew butter.  It's got a flavor that will part the clouds any day.

Ingredients
10 ounces roasted and salted cashews
2 1/2 teaspoons wild dandelion honey
2 tablespoons walnut or other nut oil
2 tablespoons canola oil (feel free to use more if needed)
pinch kosher salt

Instructions
Run the cashews in a food processor until very fine.  Add in the honey and walnut oil and process until everything comes together (this may take a bit, just be patient).  Slowly add in the canola oil and process until the mixture reaches your desired consistency.  I made mine on the thick side, as it would work better in a recipe I was using it in.  Add kosher salt to taste.

Hidden Talents and Super Delicious Veggie Chips from Green Giant

I hate being in the spotlight. I'm more on the shy, reserved, bookish side of the spectrum. I'm self-conscious and anxious. It takes awhile for me to be comfortable in showing all my cards, so to speak.

So when you have all these traits, they converge into a person who will never dance in public (among other things - see also public speaking). A wallflower, perhaps. But I prefer to think of it as "sitting back and observing the human condition."

But back to the dancing. It just doesn't happen. I was never interested in going to clubs. Pubs, yes. But not clubs.

However, once I'm back home...with Seth and Max and the cats...that's when I can let go of inhibitions. And dance!

Not at all in a coordinated manner. But at least a passionate one. One looking to experience the joy of (clumsy) movement.

And Seth and Max and Rambo and JiJi definitely get a show. A full spectrum of dance exploration. Maybe some ballet leaps and pirouettes. Then maybe a can-can followed by a sort of running man style move.  And animated facial expressions to go right along with it.

Just like I have this hidden talent (or non-talent, depending on your definition of the words "dance" and "talent"), this (arguably) more fun side that gets a chance to come out and experience the world, Green Giant does as well! They don't just do the frozen and canned vegetables. The steamed broccoli as your side dish. The peas you add into your pasta to round out the meal. They too have a hidden talent, a fun side, a snack side. Chips!

Glorious, glorious chips. Two different kinds - a Roasted Veggie Tortilla Chip with Zesty Cheddar Flavor and a Multigrain Sweet Potato Chip with Sea Salt. These were both seriously so, so good. Crispy!  Flavorful!  And contain vegetables!  It was love at first bite.

Here is a nutritional rundown on these goodies:
The Green Giant™ Roasted Veggie Tortilla Chips – Zesty Cheddar Flavor are made with real vegetables (like bell peppers and corn!), 17 grams of whole grain per serving (48g are recommended daily), and are naturally flavored.
The Green Giant™ Multigrain Sweet Potato Chips – Sea Salt Flavor are made with real sweet potatoes and made with 14 grams of whole grain. Plus, they contains 40 percent less fat than regular potato chips.

So if you want to experience more surprise talents (which you totally do!), check out Green Giant's Facebook page or YouTube channel.  And if you want a coupon for 85 cents of Veggie Snack Chips (you definitely do), click here!

Thank you to The Green Giant™ for being a sponsor. Show the Giant your surprise talent at www.facebook.com/greengiant.  All opinions are my own.

American Wine & The Art of the Restaurateur

Did you know that there are more than 7,000 wineries in the US? Clearly American wine deserves its own book. While American wine has been covered before, I'm not sure it has ever been covered quite so comprehensively as it is in American Wine: The Ultimate Companion to the Wines and Wineries of the United States. The book is good for helping to sort through the American viticultural areas (AVA's) and works for wine drinkers, armchair travelers as well as those looking to actually venture into the places in the United States where wine is being produced.

For each region you get history, culture, a bit about the geography and a sense of who the major players are, and some great profiles of winemakers. There are maps and wine labels and glossy photos and the writing is straightforward and not too fussy, as you would expect from two preeminent wine writers, Jancis Robinson of the UK and Linda Murphy the former wine section editor at the San Francisco Chronicle. 

Make no mistake, this is a coffee table book, but also a very useful guide for wine lovers. I can see it will be my go-to book when trying to familiarize myself with different American wine regions. 

Jancis Robinson will be in the Bay Area this Sunday, Monday and Tuesday. 

You can meet Jancis Robinson and Linda Murphy for a wine and cheese reception at Raymond Vineyards in Napa on Sunday, March 17, tickets are free of charge. 

Attend a Commonwealth Club program with Robinson and Murphy, hosted by Leslie Sbrocco on Monday March 18, ticket prices vary depending upon which reception you attend. 

Have your book signed by Jancis Robinson at Zuni Cafe later that evening from 8 - 10 pm and get a chance to meet Nicholas Lander, author of The Art of the Restaurateur. Lander's book will also be available. It features profiles of prominent restaurateurs the world over, and is definitely an "inside baseball" or perhaps inside restaurant book. 

While we often hear from chefs, few restaurateurs are in the limelight, sharing their stories and secrets. This book is a bit erudite, especially since the author himself was once a successful restaurateur, but should be required reading for anyone even thinking about getting into the restaurant business. Space is limited, and RSVP is required.

Lunch with Robinson and Murphy on Tuesday March 19 at Quince Restaurant. Tickets include a three course lunch and signed book.