Soup's On!

The autumn season is fully upon us and I am happy to share this recipe for a delicious soup sure to warm you body and soul. Rich in antioxidants, with a lovely orange hue and warming spices this soup was a hit at my latest cooking party and will be a crowd pleaser at your next gathering.

Along with this savory mix of pumpkin and ginger I have another recipe I did last year for decadent pumpkin cupcakes with rich cream cheese frosting.
Stay warm, enjoy!










Pumpkin and Ginger Squash Soup

1 medium pie pumpkin roasted
2 tablespoons grated fresh ginger
3 shallots, minced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 quart vegetable stock (recipe follows)
½ cup heavy cream
2 teaspoons honey
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper

Vegetable Stock:
4 large carrots, peeled and roughly chopped
3 stalks celery, roughly chopped
1 large yellow onion, peeled and quartered
2 cups mushroom stems
1/4 cup tightly packed parsley stems
3 sprigs of fresh thyme
1 bay leaf
1/4 teaspoon crushed peppercorns
1 quart of cold water

Preheat oven to 400F. Starting at the top end, cut the pumpkin into four quarters. Place the cut pumpkin into a baking dish. Drizzle half a tablespoon of olive oil onto each piece. Season lightly with salt and pepper.
Place pumpkin into the oven loosely covered with foil and allow to roast for 45 minutes to an hour, or until pumpkin is fork tender. Remove from oven and allow to cool completely.

Once pumpkin has cooled and you can pick it up, scoop the meat from the skin using a small spoon and place into a small bowl. Discard the skin.

In a small stock pot melt the butter and olive oil over medium heat. Add in the shallots and ginger and cook for about 3 minutes. Add the pumpkin and continue to cook for another 3 minutes. Add in all of the stock and honey and bring soup to a slight boil. When soup begins to boil, lower heat and continue to simmer covered for about 10 minutes.

After soup has cooked for 10 minutes remove from heat and uncover to cool for another 10 minutes. In a blender combine the cooled soup and heavy cream. Make sure the blender top is not on too tight, and do not over fill the blender! Excess steam may cause the soup to overflow. Blend until smooth, (cover blender top with a kitchen towel) then return to stock pot. Warm the soup on medium heat, and season with salt and pepper. Garnish with a spiced whipped cream with cardamom or cinnamon and thin sliced apples.


Recipe courtesy of Chef Alexandra I. Lopez

Will Work For Food

Most woman my age spend their money on clothes, makeup, shoes, and other things that may sparkle, shine and make them feel good. I am not that gal. I splurge on good olive oil, exotic spices and fresh wholesome produce. Why? Because food comforts me. Yes, I wouldn't mind a new pair of jeans, or a funky hand bag, but what would fill me with glee would be a bright orange Le Creuset dutch oven...now we're talkin'!! Hint, hint, nudge, nudge, wink, wink...keep that on the Christmas list.It's been a roller coaster of a year for me and many in this country. The economy is still in a downward spiral and unemployment is at an all time high. I have been without work twice in one year!! Regardless of my diplomas, extensive resume, work ethic and persistence, I find myself without a job once again and I have been working since I was 16. What gives?? My gig on the farm was fabulous! I learned so much more about my cooking style, gained a greater appreciation for fresh food and the effort it takes to nurture something from seed to fruit. However, because of budget cuts the kitchen was closed and I was left standing with a wooden spoon in one hand and a pink slip in the other. So, now I move on.

No matter how bad things might seem I keep a positive outlook. I nourish my Spirit with an optimistic view and nourish my body with wholesome food. Honestly, cooking keeps me sane. Painters paint, sculptors sculpt. I braise, bake, saute and stew. I look forward to new ventures. One thing is for sure, this blog makes for good therapy and one day material for a great book! Speaking of great books I just thought of Ruth Reichl one of my favorite authors. I will miss her writings in Gourmet magazine. I can't believe that legacy is over. I remember as a teenager reading about culinary adventures in Tunisia, Barcelona, Oaxaca and beyond. The glossy pictures, delectable recipes and short stories inspired me as my cooking career was taking shape.

My trip to Florida is on hold for the time being. I better brace myself for the mind numbing cold that will be coming my way in Chicago. The soup pot is already simmering away and my tea kettle is at the ready to brew up some warmth. I am excited about the new French Market coming to downtown. It would be nice to work there. Artisanal purveyors, providing cheese, salumi and bread, produce vendors, confectioners and other gourmet retailers will sell their goods 6 days a week all year long in a European style market setting. Sounds great! I hope to get a job there or you just might find me people watching at a cafe, sipping on a latte and dreaming up my next big venture. Stay warm, comforted and well fed!

Fall Is In The Air

Fall is upon us. The days shorter, the air brisk. We have been busy on the farm making pots of soup, apple and pear butters and sweet pumpkin breads to stock the shelves of our little country store. The Mexican Fiesta dinner was a hit! Everyone loved the food and the mariachi. After a long week I was looking forward to some time off. Last weekend I took a road trip with two of my farm buddies Delia and Carlos and my dog Casey.



We ventured off to Earth First Farms in Michigan for their apple harvest party. We enjoyed fresh pressed cider, apples off the tree and a fun ride on the back of a tractor. I enjoy this time of year because it takes me back to my childhood days of taking day trips with my parents and little brother.

A sure fire way to take the chill off of a cold night is to warm up with a delightful treat such as crunchy fried churros and a steaming cup of good coffee. I came up with this recipe for ginger churros with caramel apples two years ago when I was asked by the U.S. Apple Association to create "Latin inspired" dishes using apples. This by far was the fave among the taste testers and food photographer. I am happy to share it with you...enjoy~


Churros:

1 cup water

½ cup unsalted butter

¼ tsp. salt

1 tsp. sugar

1 tsp. vanilla

1 tsp. freshly grated ginger

1 cup all-purpose flour

3 eggs

3 cups corn oil

1/4 cup sugar, for dusting

1/4 teaspoon ground cinnamon, for dusting

In a large sauce pan bring water, butter, salt, sugar, vanilla and ginger to a rolling boil. Over low heat, vigorously stir in flour all at once for about 1 minute or until mixture forms a ball. Remove from heat. Using a stand mixer, beat in eggs until smooth.
Heat oil in heavy skillet. For authentic looking churros, spoon the dough into a piping bag with large star tip. Squeeze 4-inch strips of dough onto a sheet pan lined with parchment paper. Leave at least a ¼ inch of space in between each churro. Place churros into refrigerator for at least 10 minutes to set. When ready to fry place 3 or 4 strips at a time into hot oil and cook until golden brown, turning once; about 2 minutes on each side. Drain on paper towels.
Mix sugar and cinnamon in bowl and coat churros with mixture while they are still warm. Serve with apples and vanilla ice cream.

Caramel Apples

4 apples, cored and sliced into thin wedges

1 Tbsp. unsalted butter

2 tsp. fresh ginger, minced

1 Tbsp. brown sugar

¼ cup apple juice

1 quart vanilla ice cream

Melt butter in a large skillet over medium heat. Add ginger and cook for about 2 minutes. Stir in brown sugar and apple juice. After sugar dissolves, add the apples to the ginger-sugar and cook for 4 minutes or until apple are soft. Serve warm with ice cream and churros.

Serves 8
Cook and prep time: 45 minutes

A Lo on G Lo

I'm going for it! Why the hell not?? I have been a fan of George Lopez and his amazing stand up routines for several years. I became an even bigger fan when I saw the documentary "Brown is The New Green". I was lucky enough to see him live this past summer in Chicago. Great show!! I love that he remembers where he came from. He acknowledges the struggles that made him the person he is today. It has taken lots of hard work, heartache and perseverance. But sabes que? He made it! And has made it big!! I'm inspired by that.

I have been pursuing a career as a food host for about 7 years. I have reached out to Food Network. Yes, they have two Latina chefs (one Puerto Rican the other Colombian) but there is no Mexicana, which is the largest Latino demographic. Who will represent that audience? Trust me I sent a compelling letter to Oprah as well. Thinking well, "she's in Chicago, she's a woman, maybe she will give me a chance". No reply yet. So, I'm reaching out to my own gente and have Faith that George will invite me on his show to do a cooking segment with him. He will taste and love my comida. At the end of his stand up routines he talks about encouraging yours kids to dream and dream BIG! I'm glad my parents raised me in that type of environment with unconditional love and support. Thank you Mom and Dad.

I continue to work hard and dream big everyday! However, in an industry where the combination of talent, timing and who you know is sometimes dauting it's easy to get discouraged and give it all up. But I say no way Jose~! I have too much passion and want to share my love of food with people!!

So, I turn to you my loyal blog followers to submit a request to see yours truly, Alex Lopez, The Food Diva, on Lopez Tonight!! Gracias Amigos!~

A Bug's Life

Living on a farm is fun. Seeing rows of vegetables take root, fields of colorful flowers, plucking carrots from the dirt and dipping into barrels of honey, just like Winnie the Pooh, makes me fell like a kid all over again. When I go to clip fresh herbs for using in my dishes I am leery of the bees. As a child I was stung twice and remember the panic that fell over my Mom as she tried to play nurse and calm me with a Popsicle as a ran through the house yelling like a crazy fool. The bugs outdoors are OK, it is after all an organic farm. The butterflies and dragonflies are magical. However at night, that's a whole other story. The mosquitoes, crickets and other critters come out to play, and often come into the house. Sometimes the sound of crickets can be soothing and melodic. But if the cricket is in my living quarters, that chirping echo is grazing on my nerves and I have the need to find that cricket and show it the way out. I found this clip, it's a Disney classic. Reminds me of my sometimes trivial fears of bugs, critters and other icky crawly things.

Relish The Moments

Summer is about to exit stage right and I am still starring in my role as farm cook. I have delighted in all the things I have had the chance to create. Chutney from sour cherries, jams from field strawberries and plump blueberries, pickles sweet with hints of honey, coriander and onion, other pickles sour and bold with wild dill and garlic. I started a tally in late spring, starting with asparagus, ramps and beets. But over the last month the harvest has been so abundant that I lost tabs on all the types of pickles I have created. Among some of the faves were zucchini in herbs de Provence, red onions perfumed with star anise and cinnamon and baby carrots with tarragon. My most recent creation was a tangy pickle relish with mustard and celery seed and a fiery hot pepper relish with poblanos, habaneros, serranos and Anaheim peppers. I seeded, roasted, peeled, stewed, stirred and jarred my way to a full day of work. I often amuse myself with little rhymes in the kitchen or often ponder where food sayings came from. Something like “relish the moment”. If you look up relish in the dictionary it is listed as both a noun and a verb. The noun is the condiment made up of chopped pickles or other vegetables typically adorning a hot dog or sausage. The verb refers to taking in a moment wholeheartedly, it refers to being in a state of pleasure and all involved.

Relish is sometimes sweet and at other times sour, such as life. Something in common? Making relish, takes some time to prepare and is a ritual in which you are completely engaged in the process from cucumber to jar. I guess that in itself is a metaphor for life. Good things take time, it’s an involved process. It took me one day to prep the vegetables and another day to cook and jar the relish. With so much produce to process I need to multitask or I will be up to my ears in peppers, tomatoes, green beans and cucumbers. I fired up the grill to roast some chiles, I filled a sink with cold water to scrub down some farm cukes, and also had a pot of vinegar, honey, pickling salt and spices brewing up on the stove. I have modern culinary amenities. I wonder how women generations ago made due with the minimal kitchen gadgets they might have owned. With the recession, along with environmental awareness and sustainability on many peoples minds canning has once again become a way of life for many. Some solely for leisure other's as a way to save a buck or two. Canning is such a trend that across the country there are clubs for preserving foods. Yes We Can Food, based out of San Francisco, has monthly gatherings at a local commercial kitchen. In this co-op style club people from professionals to novices come together to peel, chop, pickle and can together. What a great idea! I love the bridge of food and community. I found this vintage poster of a woman canning during World War II. Check out the look of panic on her face. Yikes!

I have come to truly respect the art of canning and preservation. Two years ago I cooked up a small batch of marmalade from my Dad's kumquats, and last summer I made some pickled peppers. Just a few jars to give as gifts, nothing over the top.

But, nothing like what I have been doing this year. Bushels of fruit, cases of vegetables and lots and lots of little glass jars.

There are many times in my life when I stop and think to myself , “ girl, you got it good!”. And yes, I really do. Maybe I don’t have everything I thought I would have or have accomplished everything I set out to do, but the ride has been sweet so far, and the journey isn’t over yet. My 34Th birthday is just a few days away and I have been taking a personal inventory of my little successes and failures, lessons I have learned, friendships made, relationships that have fizzled out, jobs worked, places lived, locations visited, food cooked, meals eaten and enjoyed. I’ve done a lot! I am glad that I have taken the time to really relish the moments (pun intended!) :0)

Sweet, sour and everything in between. Working on a farm is just another chapter in the many Ventures of The Food Diva. This culinary gypsy still has many places to visit, cuisines to savor and people to meet. What's next? Fishing in Key West, teaching English in Barcelona, spring in Paris? Stay tuned to see what's cooking this fall!

Julie, Julia & Alex

Wow, I can't believe July has come and gone just like that! Where has the summer gone? Not sure about the season, but the cucumbers have gone into buckets to brine, the eggplant into tasty and chunky caponata and the tomatoes, well they have gone into just about everything. There is nothing like a warm sun kissed tomato plucked from the vine and enjoyed in all it's simplicity. Juicy, tart, sweet, earthy and sometimes tangy, it's a good thing. When I was a kid I only knew about one type of tomato, the big, red, round kind. Through the years I have learned about the many wonderful varietals from deep red, almost brown, orange hued little gems, bright golden orbs, funky green striped ones and even purple tomatoes. And if the colors were not enough the shapes vary just as much from oblong, round, oval, flat, and just plain squat and split. Some people call these heirloom varietals "ugly tomatoes". Ugly? according to who? Nature makes everything unique including tomatoes. So, even if they are split, lopsided, and perhaps blemished or bruised respect the tomato I say!

In a matter of three days I had fried, roasted, stewed and served tomatoes fresh and simple. Some dishes were for the store, some for our farm French themed dinner and others just for a fun picnic in the park. My cousin Monica just got back from a trip to Michigan and she fell in love with the local friend green tomatoes that were served on a version of a "BLT" salad with crispy pancetta and spinach. So, for her birthday picnic I made some fresh fried green tomatoes and served them with a tangy dill buttermilk dressing. I cut the slices and let them soak in some buttermilk spiked with some house made hot sauce and then dredged them in flour with salt and pepper. I fried them up light golden brown. I packed them in tissue paper and put the dressing into a little pint sized mason jar.

Along with the yummy tomatoes I fried some tender zucchini and squash and served that with a fire roasted tomato sauce that was richly fragrant with garlic and smoked paprika. The sauce was so good my cousin says I should market it...well, that's a thought. A cucumber salad with radishes and orange segments was dressed with champagne vinegar, cilantro and rich olive oil. I made little blueberry hand pies with cream cheese, honey and lemon. We enjoyed some fried chicken, fresh salads, white sangria with nectarines and sweet cherries as we listened to John Legend and India.Arie play live at Ravinia. A very nice day indeed!

For our second farm dinner this season we celebrated Bastille day. Perhaps a week late but still delicious and festive none the less. So for my ratatouille I roasted my tomatoes with garlic and onion and a splash of balsamic. Since I had cooked tomatoes on the menu I wanted to showcase some fresh ones as well. Taking inspiration from tomatoes Provencal I made a canape of baby heirloom tomatoes, with Gruyere fricos and micro arugula lightly dressed with lemon juice and olive oil. A wonderful explosion of flavor in one bite. The salty crisp from the cheese and the tender, peppery crunch from the arugula went very well with the little plump tomatoes. I was too busy cooking and plating so no pic of the final dish was taken, but trust me it was sexy!
On mornings when I wake very early I like to sip my coffee out on the veranda that overlooks the fields of vegetables. In my mind I know I'm in Illinois, but in my heart I am in Europe. I escape from the everyday with the intoxicating aroma of my rich coffee, hot in my cup, the blanket of light fog slowly burning off from the rising sun. I still yearn for the day that I will be lucky enough to visit Paris. I am always in awe of the way of life in France. I get giddy thinking about the vast markets overflowing with produce, bread, cheese and wine. I get dizzy thinking about the pastry, rich sauces, chocolate and fragrant perfume shops. Ah France...one day, soon I hope! In the meantime I can live vicariously through le cinema. I am excited for the upcoming movie "Julie & Julia". Ever since I was a little aspiring chef I looked up to Julia and was inspired by her love of the culinary arts and taken by her curious nature in the kitchen. Since Julia Child's birthday was August 15Th and mine is August 16Th I am thinking of having a French inspired soiree for my shindig. I'll keep you posted! And who knows maybe one day my blog will be turned into a movie....anything is possible...just believe in it!

Fancy Farm Fixin's

Last week we hosted a wine party and farm tour for a local gardening group from Downers Grove, IL. The group was small, about twenty or so people. The group met for a glass of iced mint tea at the store, then went on a farm tour with Bron. Afterwards, the guests came into the house to sample some local wines and nosh on a few lite bites made from food on the farm. That day Pat and I made various savory goods. Pat is the baker of the two of us. Although I bake from time to time, I handle the savoury end of the cooking while she takes on the sweet. Pat baked up some fluffy pita which I topped with a chunky hummus and pesto, cracked wheat crackers, topped with cherry-ginger chutney and micro greens and her ever popular corn cakes. These little golden griddle cakes are sold at the Green City Farmer's Market, often paired with a freshly made chunky fruit jam or other delicious spread. For the wine tasting I topped the mini cakes with a beet puree made with sour cream, similar to Russian style Borscht in flavor, but thicker than a soup, more of a dip. The color was intensely pink it was stunning. I said it looked like Dr. Seus food. I garnished the gold corn coins with a sliver of roasted baby white turnip and a petite leaf of sorrel. The crowd loved it! I received many compliments on my whimsical presentations and flavors. I ran out of my blog cards that night. Go me!
I enjoyed chatting it up with the ladies in the kitchen. I like sharing my passion of cooking with people and showing them that great sassy food with flair can be done easily with fresh produce, some prep and a little imagination. I am happy to share the simple recipe here. Just a taste of some fancy farm fixin's from The Food Diva.

Corn Cakes
1 cup yellow cornmeal
½ cup all purpose flour
1 teaspoon sugar
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
1 large egg
2 tablespoons canola or corn Oil

Mix the cornmeal, flour, sugar, salt, baking powder and baking soda in a medium size bowl. Combine the buttermilk, egg and oil in a small bowl. Stir the buttermilk mixture into the cornmeal mixture just until well blended (the batter will still be slightly lumpy). Lightly oil a griddle or large frying pan. Heat over medium high heat. Drop tablespoons of batter onto the hot griddle. Cook until the bubbles burst on the top surface and the bottom is light brown. Turn and cook the other side until it is browned (1-2 minutes). Set aside on a plate and cover with a towel or napkin to keep warm until ready to eat.

Turnips

Preheat oven to 400 degrees F.

one bunch baby white turnips (washed well, tops removed)

one teaspoon olive oil

salt

Cut greens from the tops of the turnips (save then for later use) then cut turnips into quarters and toss with olive oil and salt. Evenly place the turnips onto a sheet pan and roast for about 20 minutes, or until fork tender, but still slightly crunchy. Remove from oven and allow to cool.

Beet Puree
one small bunch red baby beets (washed well, tops removed)

2 teaspoons olive oil

1/2 cup sour cream

juice of one lemon

salt and fresh black pepper

Cut beet tops (again reserve then for later) toss the beets, unpeeled with olive oil and salt and place onto a sheet pan. Roast for about an hour or until fork tender. Remove cooked beets from oven and allow to cool on the sheet pan. When you are able to handle the roasted beets, carefully remove the skins with your fingers or a pairing knife. Add roasted peeled beets into a blender with the sour cream, lemon juice and puree until smooth. If puree is a little too stiff, thin it out with a little milk or cream. Season with salt and pepper. Transfer dip into a bowl and chill until ready to serve.

For the turnip and beet greens, feel free to saute those with some olive oil and garlic and enjoy as a side dish, or toss them into a soup or stew. For the corn cakes, add a dollop of the beet puree, a small turnip and a leaf of sorrel or other petite green garnish such as chervil or chives. Enjoy!

Food Through My Eyes

Well, we are fully into the splendor of summer and glorious food is abound in the field and things are heating up in the kitchen! I am keeping busy making jams, sauces, salads and tons of briny goods. Pickles abound! I am really enjoying taking pictures that I feel I'm getting pretty good at it. Now, don't get me wrong I'm not a professional by any means. However, being influenced by blogger and food stylist Matt Armendariz and Chicago based food photographer Kate Gross, it gives me something to strive for. Ingredients in their most natural state and simplest form are art all on their own. The bright colorful shades of rainbow chard, the crooked curves of a just plucked carrot and the tiny round orbs of radishes in shy shades of pink and purple are stunning. For me to capture that natural beauty through a lens is very gratifying. I am taking the time to adjust the settings, play with angles and seek out flattering light and well here is what's new. The food world through my eyes....enjoy!



















I would also like to mention a fabulous new food blog for you to check out called Dishes & Dirt. Kate (mentioned above) and Stephanie stopped by the farm for our first summer supper and they wrote up a nice review and posted a slide show of great photos. Check out photos of my food captured through another set of eyes.
Thanks ladies!

This Piggy Went To Market

Boy was it a hot one today!! I was melting just as fast as the ice in my mason jar. Thank goodness for frosty cold home brewed mint iced tea! I am delighted to share that my first big event on the farm was a success! Our Father's day pig roast was lots of hard work, but well worth it. We fed close to 300 people within 2 hours! That's alot of food, and good food to boot. BBQ galore, fresh farm salads, sides, breads and sweets. Here is the menu that was served along with some pics.

Heritage Prairie Market and Farm Father's Day Menu

Succulent Berkshire pig slow roasted in a La Caja China

3 BBQ sauces (sweet buckwheat honey, tangy honey mustard, spicy Carolina vinegar)

Potato salad with buttermilk ranch dressing w/ tarragon and chive blossoms

Tangy cole slaw with "pickle brine" vinaigrette

Roasted corn and pepper salad with cilantro-lime vinaigrette

Watermelon, mint, lime and feta

Farm lettuce, nasturtiums with honey-thyme vinaigrette

Cowboy beans with applewood smoked bacon and Fat Tire beer

Spicy pickled okra, bread and butter pickles, sweet onion relish, zesty pepper relish

Corn cakes, brownies, oatmeal cookies, mini strawberry cupcakes, s'mores