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!
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
I'm taking a little time out of my busy week to just relax, listen to some tunes and sip on a refreshing drink. I make this every summer when the berries are plump, sweet and abundant.
In a jar I smash up some strawberries, honey, torn mint and some chopped ginger. Squeeze in half a lime and top with ice and soda water. Pretty much it's a mojito without the rum. But, please feel free to spike yours if you wish to. By the way, I had so much fun at the All Things Organic Expo. Thank you to all that assisted me and to those who stopped by to say hello and ask questions. I really enjoy cooking for an audience.
Unfortunately once I started cooking it was too busy to take pictures. However here is a list of what I prepared. Much of the produce was brought from the farm. I plucked the carrots and radishes the day before. For my Asian inspired demo I did my version of a popular Vietnamese street sandwich.
Bahn Mi Bites ~ baguette crostini, with siracha, lime aioli, grilled flank steak marinated with ginger, tamarind, jalapeno, fish sauce, honey, lime, garnished with coriander julienne carrots, Easter egg radish and micro Asian greens.
For my Global Fusion demo I blended the flavors of Greece and Morocco to create savory dips and pickles.
Moroccan Red Pepper Dip- fire roasted red peppers, garlic, ras el hanout (smoked paprika, cumin, coriander, ginger, fennel, cinnamon) olive oil
Edamama Yogurt Dip - fresh edamame, Greek yogurt, lemon zest and juice, fresh mint
Zesty pickled onions- red onions, vinegar, blackberry honey, star anise, clove, allspice and cinnamon
Quick pickles- Persian cucumbers, vinegar, agave, coriander and fennel seeds, grain of paradise, chopped cilantro
I am heading back to the farm on Friday to do some prep work for the Father's Day pig roast, then going to see George Lopez live. I need a night of comedy. Saturday I have a twenty year reunion with friends from middle school. Hopefully I don't get handed a pair of tongs and expected to work the grill. If so, I'll just say, "sorry I'm off the clock". I'm sure they will love what I bring...fresh pickles, fruit for cocktails and a little sas! Next up Taste of Chicago.
Full swing into the month of June and I can feel a buzz in the air. April and May where somewhat of a dormant time for me, just sitting, waiting like a seed, re-evaluating my path. However, now I am very productive, more eager, sprouting with enthusiasm and ready for what summer has to offer! Funny what a little sun on the face, open roads to new places and a fresh perspective do for the human Spirit. I needed it. In the last two weeks I have discovered an organic roof top garden in the heart of Chicago, checked out several local farmer's markets, volunteered for a Healthy Kids cook off sponsored by Operation Frontlinea division of Share Our Strength and started a job on a farm. A total "green" adventure. I am one busy bee for sure. I am still up to my ears with things to do. This week I am doing two cooking demos at the All Things Organic Expo, getting ready for a Father's Day pig roast on the farm and then gearing up for another cooking demo at The Taste of Chicago. So, as I sit to write this and enjoy a glass of sangria, I sigh a big "ahhhh" and say that I am very grateful for all the blessings that have come my way. I am excited for what is to come this summer!
Last Friday I checked out Uncommon Ground for their first Farmer Friday, a late afternoon market for those that can't seem to beat the snooze button to get up for the early morning shopping. The inaugural event was hosted by Edible Chicago and Slow Food Chicago and featured local food, garden tours and live music. Uncommon Ground has the first certified organic roof top garden in the country. Natalie, the farm director, was kind enough to show me around the garden. Early signs of what's to come: sprouts of mesclum green, vines of sweet peas and seedlings of tiny tomato and pepper plants.
The menu at Uncommon Ground is market driven, and when in season the chef utilizes all the produce harvested from the roof top. The wine and beer selections are mostly organic and locally sourced. I enjoyed an excellent crispy braised pork belly...so luscious and moist. The pork was served with a tangy stone ground brown mustard, house made pickles, fingerling potato salad and crispy crostini.
The dish went very well with my frosty glass of Belgian style beer.
I stayed to listen to Honkey Tonk, a local bluegrass band. I like the thumpy sound of the big bass and quick fiddle. It reminds me of a summer I visited Charleston, SC. I had the best fried green tomatoes there. At the market I sampled some amazing breakfast radishes. Beautiful pink hue, crunchy succulent texture with a perfect mix of bitterness and spicy bite. Before I left, the vendor called me over and asked me if I was a "hardcore foodie". Of course I am, I'm The Food Diva, don't ya know? So, I said "why, what you got for me?". She went into her little cooler and pulled out a small plastic tub. She says to me , "I'll share this with you, but don't tell anyone where you got it, OK". In it was some freshly churned raw butter from her neighbor in Wisconsin. Bright yellow, the shade of Turmeric, and having a wafty almost cheddary aroma from being unpasteurized. She was kind and shared a small bag with me. When I got home I dipped my little radishes in some salt and butter...bliss! On my way back home I stopped to admire the divine structure of St. Gertrude Catholic Church in Edgewater. Amen, what a sight to see.
The following day I drove to the Green City Marketin Lincoln Park. I picked out some nice oyster mushrooms to make a frittata along with some baby spinach and smoked muenster cheese. The Green City Market has vendors from Illinois, Indiana, Wisconsin and Michigan. Asparagus, strawberries, rhubarb and young greens where the seasonal items available that day. When visiting the Green City Market I recommend taking some time to walk the side streets of Lincoln Park and Old Town along Wells street. You can get a cup of coffee and a delicious muffin studded with plump blueberries at The Twisted Baker, shop for exotic spices at The Spice House. Or just take a leisurely stroll and admire the amazing historic architecture that defines the sites of Chicago's northside. I stopped to take a shapshot of a stunning vintage brownstone.
Who knew that I would come to Chicago, one of the busiest, most fast paced cities in the country to look for work in the ever trendy culinary scene, then take a job on a farm in the middle of Illinois? Not me, but I'm glad I did. It all started a few weeks ago as I was going through farmer's marketwithdrawal when I discovered The Local Beet, a website dedicated to sharing info about organic food, farms and events in the Chicago metro area. On the site, I found a link to Heritage Prairie Market and Farm. A quint family owned farm that reminded me of my times cooking in Napa and Sonoma last summer. On further discovery I saw that the farm hosted dinners, cooking classes and had a cute little country market. I thought to myself " what a nice place, I wonder if they need any help". So, I sent a short e-mail inquiring about possible work.
A few days later, during my daily ritual of hunting Craigslist for jobs I came across an ad for a "farm cook". Of course, I clicked it to see what it was. Well, well, it was Heritage Prairie Market and Farmand they needed a cook for their kitchen. As fast as I could put my coffee cup down, I forwarded my resume and cover letter. To my delight I received a response in twenty minutes. I had an interview the next day. Here are some pics taken on my first day visiting the farm.
My experience volunteering at Slow Food Nation and learning about food preservation, my teaching a canning class at Sur La Table and involvement with CUESA came around full circle for me. And well, that was two weeks ago. Apron clad, jeans, t-shirt, colorful bandanna on my head, classic rock on the radio and honey-mint water in my mason jar, I am happy to share that I am now cooking in an organic farm kitchen and I love it! The best of both worlds. The country life during the week and the city life on the weekends.
I am responsible for making products that are sold at the store as well as at the weekly farmer's markets in Chicago and Geneva, Illinois. Jams, chutneys, pickles, relish, dressings, sauces, soups, stews, pretty much anything that can go into a mason jar or bottle, I do. I am able to be creative with my recipes. The food is seasonal, fresh from the land, and the approach is simple homestyle with a little added "Diva" flair. This is a cook's dream job in my eyes. Having the bounty of the land right out the kitchen door, personal creative input from whatever inspires me and the amazing fresh country air, sunny skies and calm breezes that sweep in through the open fields. Along with the food I prepare for the market I will be cooking for farm suppers and eventually I will be hosting dinner parties and teaching cooking classes. A few of the items I have made so far: pickled asparagus with garlic and thyme, asparagus soup with yogurt and mint, spicy pickle spears with serranos and chile de arbol, crispy pickle slices with mustard seed and coriander, strawberry-rhubarb jam, chimichurri with smoked paprika, cucumber raita with mint and lemon balm, savory tarts filled with wild greens, tarragon, mint and feta. The staff has been so kind and hospitable they quickly made me feel at home. Thank you HPMF crew! Next week I will be making pepper relish, BBQ sauce for the pig roast, coleslaw, baked beans and bread and butter pickles. Next month I will be staying at the farm house since my commute from Chicago is too far. Can you picture me feeding goats and chickens at the crack of dawn? Well, thank goodness for strong coffee in the morning. I can't wait to share some of my recipes and tales of this little chef on the prairie.
Come see me live in Chicago!! I am thrilled to announce that I will be doing several cooking demos throughout the summer in my hometown. My cooking will feature local, seasonal ingredients with a "Global Fusion" flavor. Here are the demos lined up for June 2009! For more info just click the logos.
All Things Organic Expo at McCormick Place
June 17th @ 2pm
June 18Th @ 11am
Taste of Chicago Dominick's Cooking Corner June 29Th @ 4pm
I am an avid believer that things do not just occur without a purpose. I was online last night just bouncing around various sites. For some reason I had an urge to stop on over to see what Matt Armendariz was up to on his amazing page MattBites.com. I live vicariously through his humorous blogs and stunning photography. It's nice to have things that inspire you. Matt mentioned this amazing new venue called
Studio b. Of course, my curiosity lead me to that page. Wow, amazing! Where is this magical place? Malibu Beach? Santorini? The Bahamas? No, not those places, but a new hot spot tucked away on the Gulf Coast of Florida known as Alys Beach. OK, I'm packing my bags and heading South for the winter. I am enjoying my summer in the Windy City, but I knew as soon as I got here in April, that there was no way I would stick it out for another winter in Chicago...no thanks!
So Studio b......here I come! Thank you Colleen for this creative venue, I would be delighted to come and create some edible delights in this breath taking haven.
Studio B is a creative venue that brings together the best of the best and the up and coming in the fields of photography, art, design, literature, food and wine. It’s the mixing and intermingling of all creative mediums.
I agree with Tony about food as pleasure. I also see Alice's point about responsibility. But in a world fueled by mass marketing and a need for instant gratification, where do we turn? Is this something that can be attainable? Is it only a temporary food trend brought on by environmentalist or hemp wearing, seed munching hippie extremists? Is it deeply rooted elsewhere beyond our shores as an everyday way of life? Why are we not more socially and environmentally responsible as a whole culture? Greed, education, lack of funding?
Having just moved back to the Midwest from San Francisco I completely feel the shift in, sorry to say this folks, but ignorance to food ways. I grew up in Chicago where most of the food offered at the local grocery store chain was covered in wax, shipped from Chile or came in a big glossy box with cartoon characters plastered all over it. For the most part my family did make an effort to feed us healthy meals. We had a garden during the summer months, we went apple picking in the fall, and each meal was well rounded with protein some starch and a veggie of sort. Being first generation Mexican-American, in which my Dad grew up on a farm, we never really ate "junk". Visits to the Golden Arches were few. Soda was reserved for BBQs, picnics and birthday parties. And sugar coated, clover shaped cereal was not to be found in our pantry. My Mom made us eggs, oatmeal and pancakes for breakfast. I never went to school on an empty stomach, I often had hot soup in my Muppets thermos and dinner was always fresh, healthy and nourishing. But was it organic? Natural? Local? Those terms were not used in my home. The ideal purchase was firm, juicy, plump and sweet or often 2 for 1. I was a well fed, healthy kid, yes I was lucky.
But is it luck or just plain awareness? I have been witness to those awful disgusting filthy farms with livestock piled upon each other. On my trip back to Illinois I saw this horror in Nebraska, where they claim to have "some of the best beef in the US!". No thanks, I'll pass. Poor cows shoved into pens, little or no grazing fields and talk about the stench...Holy shit!! Now don't get me wrong I'm not about to turn vegetarian and be a full fledged member of PETA. However, I will question where my next steak comes from.
I am going through a bit of farmer's market withdrawal. To all my blog readers in the Bay area, don't take it for granted. What a blessing to have fresh, organic food year around. Today I paid a visit to the Frankfort Market. Sadly, I only walked away with a small pint of radish sprouts. But, the sprouts are amazing. Peppery, pungent and very succulent. They are going into my spring rolls tomorrow. I know the growing season is short here and I must wait patiently for Mother Nature to do her magic. By July I'm sure the stalls will be abundant with peppers, squash, tomatoes and cucumbers. In the meantime I will relish my memories of visits to the Ferry Building for pea shoots, favas and artichokes in the spring and recall trips down Highway One for honey and pumpkins in the fall.
Shifts in society don't happen overnight. Change begins on an individual level, then moves on to family, community, city, state, then nation. Where do you stand? Nothing is perfect, but if we can at least find some common ground in having respect for our food sources, culture in cuisines and planetary and societal responsibilities, then perhaps these ideals will not be so out of reach for the common folk and not just reserved and enjoyed by the lucky few. For more info and places to get involved locally check out Slow Food.
Next month I will be doing a cooking demo at the All Things Organic Expo at McCormick Place in Chicago. Come see and taste a sampling of my "Global Fusion" cuisine on June 18Th @11 am.
It's humpday and I'm home once again, online, job hunting. Is this a long overdue vacation from all the overtime I put in a few years back? I think not. This is just crappy timing. But, I don't mind too much. Well, not as long as I can cook, bake or pickle. And that is what I did last week. Nowhere else can you experience all four seasons in one day but in Chicago. Crazy I tell ya. One day cold and rainy. So, I'm thinking soup! Then the skies break, the humidity sky rockets and it's salad time. My cousin gave me a few beets that she had for juicing. She didn't want to bother with prepping them. So, I knew that I would pickle them instead of roasting or making soup simply because it was warm outside and fresh pickled beets with shaved onion and orange segments just bring a smile to my face. On a mission to brine, we hit the local Polish grocery in search of spices. No luck there, but lots of inspiration.
Barrels chock full of sauerkraut ranging from slightly tangy to over the top sour. And aisles loaded with imported fermented goodies ranging from beets, to beans and everything else brine worthy.
So, no luck at the neighborhood shop I ventured out into the city for spices. My first intention was to head over to Devon Avenue in northern Chicago, home to a large Indian and Pakistani community. However, due to ripped up pot holes in the street and the city taking it's time to repair the holes parking was very limited. So, I kept driving. Then I remembered hearing about this little spice shop in Evanston, just north of Chicago. I got all giddy. I got to the Spice House and was greeted by Paige. She was very helpful in answering questions about house blended spices and assisted me in making my purchases. I knew that I wanted to go for a "global" infused flavor for my pickles. For the beets I was thinking Moroccan flavors and for the carrots Indian inspired. So, Paige filled a little bag for me with star anise, whole garam masala (which consisted of cardamom, clove and coriander) and turmeric. I also took home some grains of paradise, which have a zesty peppery flavor, andCeylon cinnamon, which Paige called "true cinnamon". It is milder and more fruit forward rather than spicy like Vietnamese cinnamon or cassia. The Ceylon variety is favored in the Mexican kitchen and is often used in coffee and in making mole, the national dish of Mexico made of various ground spices, chiles and chocolate.
I did the quick pickle method no pressure cooking. Just hot brine, blanched vegetables and chilling the finished product. The pickles came out superb! Vibrant color, crisp texture and bold flavors. The beets were steeped in apple cider vinegar along with garlic, fresh ginger, cinnamon, star anise, orange peel and grains of paradise. The carrots took a dip in a brine made with white vinegar, sugar, onion,turmeric, garam masala and ginger. Since I have moved to Chicago my friends and I stay in touch through Facebook. And funny thing, just a few days before I pickled, my brother from another mother, Roger did some pickling too! Check out his blog Soul Cocina.
Going back to the "true" cinnamon used in mole, I will be having my fix of Chicago's finest sauce at the Mole de Mayo event this coming Saturday May 2, 2009. I'll see you there, I'll be the one in the front with the bib on and a tortilla in hand!
I made it to Chicago safely. After five days of snow, uneven terrain and hours and hours of driving, and visits to various chain restaurants (blah!) I'm back home in the Windy City. And home is nice; as is the home cooking. I am staying with my Grandmother to save money. Life changes and with that so do career paths. I have decided to work in Chicago for the summer and then by fall I will decide where to venture next. I have no intention to rent an apartment and buy furniture. I like that I am free to venture where my Spirit takes me. Actually, I will do anything to avoid the bitter cold, so I am thinking of heading to Key West to bartend for the winter season. Making cocktails for snow birds in a hut will bring in some cash and allow for some free time to relax and grill fresh grouper on sandy shores. Then perhaps by spring I will head to Europe and do some culinary travel through France, Spain, Italy and Greece. But, for now I am still job hunting and enjoying the sites and flavors of Chicago.
One thing is for sure, I never go hungry! Food nourishes us mind, body and spirit. I am very thankful to my family for all that they do for me. My love of la cocina ( the kitchen) is due in great part to my Grandmother Angelina and her culinary skills. Because of her amazing palate and love of cooking, that was passed down to my Mom then to me, I am a chef today. And for that I say gracias~
On Sunday Grandma made gorditas. With leftover bacon fat from morning's breakfast, masa harina and loving hands she formed plump little corn pockets which were filled with chorizo, potatos and tender noplaes.
When cooking is done in a loving manner it is never viewed as a chore. Cooking home style food is a true culinary art. Utilizing fresh simple ingredients with humble techniques and limited cookware is what to me shows me who the real cooks in the kitchen are!
It is Saturday March 21, 2009. The sky is grey and ominous, the air cold and bitter. And yet, I choose to keep my sunny disposition. In times of adversity we can either grow like new spring seedlings, or die and fall away like old unkempt shrubs. I hate to admit this but the reason I have not posted in nearly 4 months was the lack of inspiration, the zest fell away and that certain glee that I typically possess had just slipped out the back door along with my ex lover, income and glimpse of what life might be like as a successful and sassy San Francisco chef. I moved to California four years ago, come this April 1st. When I arrived I was thrilled to be here! The produce, the food culture, the optimism of new opportunities, budding romance, amazing vistas and a lifestyle conducive to creative arts and leisurely times. Now I find myself still loving San Francisco, but no longer in love with the city. I have been trying so hard to find work, to stay afloat and to pursue a career in culinary media. Have I gotten any closer? Well yes. Then again maybe not. I have however learned to see things in a new perspective. I have grown as a woman, a chef, a friend and daughter. With these trials I have learned patience, persistence and have exercised my resilient spirit. The old adage "what doesn't kill you makes you stronger" is very true. Sometimes it feels like poison and you are dying a slow death. Other times it's a sip of Absinthe, and it allows you mental freedom, where all your cares are carried away by tiny green fairies. And sometimes, it's a soothing cup of herbal tea that comforts and soothes the soul. I think it is whatever you want it to be. And dependent of the weather, my status of personal affairs and time of the month, the outlook is often subject to change. This morning I went to what used to be my fave playground, the Ferry Plaza Farmer's Market.
Where I once sat and gazed out to open water with dreams of what could be, is now scarce and bleak and empty. The buzz of people shopping was replaced with a hypnotic hum of people just anxious to get out of the cold. Baskets and canvas bags that used to overflow with artichokes, leeks and Meyer lemons now cradle a measly bunch of parsley and one lonely parsnip. We really are all hurting, huh? Times are tough, and it seems it may the case for a bit longer. And if that was not enough, my favorite taquieria is now defunct. Pancho Villa has been replaced by some Southwest grill that hocks burgers and chili. No more meaty carnitas wrapped with beans and queso... how sad. What once had a line out the door is now a shell of a restaurant. Yet another sign of the times.
A group of demonstrators gathered in the plaza across from the market. They were chanting rhymes about the government, capitalism, and lack of human interest around the Globe. It seems more than ever that everyone is out for themselves. So after numerous job applications, lack of work and bills mounting I am faced with the dilemma, that I have to get out...and quick!! So, I have a choice, to go back to Florida with my parents where it is swampy hot and the job market is really lacking, or venture back to Chicago, where other family resides and the snow mounds like piles of grey marshmallow fluff in the winter. I choose Chicago! I will miss San Francisco, but like my brother reminded me "it isn't going anywhere". True, and with that sentiment neither is my career, so it's time to pack it up and ship it out! I am looking forward to being comforted by my Grandmother's Mexican food, the fun I will have during the summer at family cook outs and of course totally stoked about the Taste of Chicago!! Bring on the hot dogs and pizza!!
I am sure that after reading this you wonder if I have any hope. I sound like a wet blanket, but hey we are all feeling the pinch. Just like the tiny seedlings sprouting from dirt, my ideas are still growing and taking shape. I feel that honesty is therapeutic. I am an optimist, despite my smart ass remarks and current look at affairs. I choose to see this as a new adventure. A glimpse of things still to come. As hope springs eternal, so does my belief in the goodness of people, the idea that a new tomorrow can bring change and know that it ain't over 'till it's over. So, even in these times when part time work can't cut the mustard know that there are other ways to butter your bread. Have Faith, keep moving and don't stop trying! In the meantime it's OK to bitch and whine, eat junk food and perhaps throw back a few drinks. However don't become complacent and know that this is only temporary. Always stop to smell the roses and know that with change new concepts bloom just like spring flowers. Keep the Faith!
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!
On Sunday Grandma made gorditas. With leftover bacon fat from morning's breakfast, masa harina and loving hands she formed plump little corn pockets which were filled with 
