The Food Diva

Sweets For Your Sweet

2012-02-07T17:07:00.000-06:00

Valentine's Day is only a week away. Before you panic and storm out the door to buy a drug store box of chocolates wrapped in shiny wrappers or those chalky little conversation hearts, take a deep breath. Things will be OK. You still have time to get some flowers that are not wilted or missing petals. And there is enough time to create your own box of sweets.

I loved Valentine's day as a kid. We would decorate our desks with paper hearts and make little treat bags to share chocolate kisses, cards and other miniature candies. I love vintage cards and old fashioned candy boxes, romantic times when people still wrote love letters.

Have you ever made your own treats to give as a gift? Nothing says I love you more than homemade goodies. I really enjoy making gifts of food to share. During the holidays I often make breads and cookies. In the summer I offer up jams and syrups made from sweet seasonal berries. Along with delicious treats and thoughtful wrappings a heartfelt greeting will surely win your sweetheart over. Or, if you're single like me you might lure a new flame with Cupid's arrow straight to the heart (or stomach) of your desired one.

These truffles are super easy to make and loaded with antioxidant rich raw chocolate sure to make your heart swoon. So make some this weekend, have a few for yourself and share the others with that special someone. Happy Valentine's Day!

Raw Almond & Cocoa Truffles

Makes 12 truffles

Truffle Ingredients:
1 cup almond pulp (you can substitute almond meal)
½ cup raw almond butter
¼ cup + 2 tablespoons raw cacao powder
3 tablespoons raw agave
1 teaspoon organic vanilla
¼ teaspoon sea salt

For Coating Truffles:
¼ cup raw almonds, ground
¼ cup raw cacao nibs, ground

Directions:
Combine all of the truffle ingredients in a medium bowl. Mix well until fully incorporated.

Allow chocolate mixture to chill for at least 1 hour before portioning out the truffles.

Once the chocolate has chilled, portion it out using a tablespoon and roll round balls in your hands to form the truffles.

Transfer the truffles to a plate until all the chocolate has been portioned out.

Chill the truffle balls slightly before rolling them in either ground almonds or cocoa nibs.

Keep the truffles refrigerated in an airtight container.

Breakfast A Go Go Bars

2012-01-29T15:02:00.002-06:00

Hey, hey, hey.. what can I say? I am busy, busy, busy. And that's good. At work I am gearing up to oversee production of two student driven catering events. Busy putting together lesson plans, class notes and requisition forms for a new flock of students that start only a week after this group wraps it up. And now I am getting into the mix with the marketing department at work. First assignment is to provide monthly recipe content for the school newsletter. Let's just say I have plenty to do on my to do list.

I have been going, going, going, that for a while I forgot to check my mailbox. And guess what I got me a nice package from foodzie. A baker's treat box to be exact. Loaded with winter wheat flour, Saigon cinnamon, dried cherries, chocolate, toffee and hazelnut butter. Ooh wee a treat for me! Still not sure who sent it. I think it was Cooking Channel, but not sure. Anyway thank you. You perked up my Tuesday.

Seeing as I have to dart out the door in the morning and I often don't have time to sit to enjoy a nice hot bowl of oatmeal, I decided to do one better and make hearty ancient grain cereal and fruit bars. So, here ya go kids, make some for your AM treat. I used a five grain cereal but if you have oats that will work too. Oh and by the way they're vegan and low sugar so you won't crash first thing in the morning.

Breakfast A Go Go Bars
1 1/2 cups five grain rolled cereal flakes (Bob's Red Mill or Sun Ridge Farms)
1 cup whole wheat flour (you can use spelt or kamut if you have that)
2 Tbsp. flax seed meal + 1/4 cup water (to make flax egg)
1 tsp. flax seeds
1 tsp. sesame seeds
1 tsp. hemp seeds
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. baking soda
1/4 cup coconut flakes
1/4 cup walnuts, chopped (pecans are cool too)
1/4 cup dried cherries
1/4 cup dried cranberries
1/4 cup golden raisins
1/2 cup honey
1/2 cup virgin coconut oil, melted
1/2 tsp. organic vanilla extract
1/2 cup shredded pear or apple with the juice (or unsweetened apple sauce)
2 Tbsp. ancient grains milk (or other non dairy milk)

Preheat oven to 350 degrees F.

In a medium sized bowl combine together all dry ingredients. Whisk together to combine.

Ancient grains are powerhouses of nutrition, plus flax & hemp seeds add protein

In another bowl mix together all the wet ingredients including the flax egg. Mix well to combine.

Pour the wet ingredients into the flour mixture and mix until all ingredients are fully incorporated.

Spread the dough into a 10'' x 7'' inch baking dish lined with parchment paper. Using a sharp knife score lines across the dough to mark individual bars.

Bake the bars in the baking dish for 12 minutes. Remove the bars from the baking dish by lifting the parchment paper out and onto a cookie sheet. Fully cut the bars where you had previously marked the lines. Continue to bake the bars for another 10 minutes or until golden brown.

Remove the cereal bars from the oven and transfer onto a wire cooling rack while still on the paper. Allow to cool completely before storing in an air tight container.

Super chewy and filling cereal and fruit bar

Repurpose

2012-01-15T17:30:00.001-06:00

We are half way through winter. Well I think so anyway. You see here in Austin, where I am convinced the city is bipolar, at least when it comes to weather, we go back and forth between cold and cloudy days and warm sunny afternoons. Not only does this constant climate fluctuation make it tricky to dress accordingly, but for me it's also a pain to plan meals around. I am a creature of comfort and my eating habits are reflective of the weather outside.

I have been making a series of soups and stews to enjoy throughout the week. However when the high is 76 and the breezes are warm a big bowl of chowder is not what I have in mind for dinner. I bring this up because I find myself having to re purpose my ingredients that were meant for one dish, but now make their way into a new creation. Hearty beets that were meant to be boiled for borscht have now been steamed to go along with chilled grapefruit and avocado. And the pears that over ripened on the counter due to high temps are now chilling in the fridge to eat with salad greens and goat cheese. You see I don't throw food out. And you shouldn't either.

I grew up in the era of the "empty plate club". Both of my parents were strict about not wasting food, especially my Dad. Well it has to be mentioned that he grew up in a family of 12 and well with that many mouths to feed you bet your ass that every last pinto bean in the frijol pot was consumed. It's wonderful to enjoy fresh, seasonal and heirloom varietals of produce, and for most of us we have access to those delights. Sometimes we are spoiled because we turn away a perfectly good apple only because it has a slight bruise or neglect to pick out that bumpy orange because it won't look cheery in our fruit bowl. And well folks I say enough of that!

Food takes energy to be planted, cared for, harvested, packed and shipped, so EAT it and feed others with it. It's unfortunate that in such a rich nation we still have a hunger issue among our communities. For many not knowing where their next meal is coming from is something that weighs heavy on their minds. Soup kitchens, shelters and volunteer meal programs help to provide nourishment to less fortunate individuals. Many times food items are donated by large corporations or more often collected in neighborhoods by church groups and other social organizations. In fact there is a another group of folks heeding the call. This is nothing new in the ways of food trends or social awareness but something that has been gaining more attention lately is freeganisim. Heard about it?

Freeganism is the practice of reclaiming and eating food that has been discarded. One third of the world's food is wasted in shops, restaurants, farms, factories and homes—and freegans aim to expose and protest against this, arguing that it contributes to environmental degradation, resource wastage and global hunger.

The word "freegan" is a portmanteau of "free" and "vegan" ; not all freegans are vegan, but the ideology of ethical veganism is similar to that of freeganism. Freeganism started in the mid 1990s, out of the antiglobalization and environmentalist movements. The movement also has elements of Diggers, an anarchist street theater group based in Haight-Ashbury in San Francisco in the 1960s, that gave away rescued food.

Recently The Food Network got in on this action, not so sure if it was about awareness, but more likely for ratings, still glad to see attention brought to the matter. The Big Waste, "Chefs Bobby Flay, Michael Symon, Anne Burrell and Alex Guarnaschelli were given 48 hours to create a multi-course gourmet banquet using only food destined for the trash heap."

So please stop wasting food people! Freeze it, can it, cook it, share it, donate it, compost it, turn it into fuel, but don't just toss it. No more.

Saturday Soup Sessions

2012-01-08T18:22:00.005-06:00

Happy New Year everyone! How are you holding down those resolutions? Did you crack already first week in? I can report that I am on track with what I set to do. And that was to set aside more time for myself. Yesterday I had one of those perfect mornings. You know the kind when everything just seems to be going your way. It started off with fresh hot coffee and jazz, followed by a hot bowl of hearty five grain cereal with diced dried mango and ginger. I got in my car to head to the Cedar Park Farms To Market and the first song to play on the radio was Jimmy Cliff's "I Can See Clearly Now". Alright I can dig this. The day was glorious. Bright sunny skies, a slight crisp chill in the air, a perfect day to make soup. So, I set out for fresh ingredients. I picked up some assorted mushrooms from Kitchen Pride

Oyster Mushrooms

and a nice assortment of winter vegetables and herbs, including a nice variety of cilantro known as confetti from Johnson's Backyard Garden.

Kohlrabi, rainbow carrots & radishes from JGB

This year it's all about having more balance in my life. So in order to achieve that I have to plan more wisely. And part of that is meal planning. Zipping home from work, taking the dogs out, and then hitting the cutting board can be a bit much everyday of the week. Then mind you I am trying to find room to get a little exercise in the mix, (I signed up for yoga once more.) Hopefully I get more use out of my yoga pants than just wearing them as lounge ware. Being on point can be a bit of a task. Not so, if you plan ahead. What's that saying, something like if you fail to prepare, prepare to fail. Well, yeah that could be. So, I have decided to dedicate my Saturday mornings to making soup. I love the comfort of a freshly made soup or chowder. And what better way to spend my morning off than by making delicious, nutritious seasonal soups. First soup up is a spicy bisque of winter squash with Thai curry and coconut.

Butternut Squash

Thai Curry Winter Squash Soup

Ingredients:

2 cups of cooked winter squash ( hubbard, butternut or red kuri) roasted

1 medium parsnip, chopped

2 scallions, white and pale green part, chopped

1 Tbsp. coconut oil

1 quart vegetable stock

1 (13.5 ounce) can of coconut milk

1 Tbsp. Thai yellow curry paste

1/4 cup coconut flakes + a little more for garnish, lightly toasted

Fresh cilantro, for garnish

2 limes, one half for juice, the rest cut into wedges for garnish

In a soup pot melt coconut oil over medium heat. Add the parsnip and scallion, cook until scallions become slightly tender, about 4 minutes. Add the curry paste and continue to cook for another 4 minutes. Add in the stock and cooked squash. Cover and bring to a simmer over medium high heat. Allow to cook for 20 minutes. Remove from heat and allow to cool slightly before blending.

Once the soup has been blended into a puree, add in the coconut milk and the juice of half a lime. Adjust seasoning if needed. Finish by stirring in the coconut flakes. Garnish soup with more coconut and chopped cilantro.

Winter Squash Soup with Yellow Curry & Coconut

Going More Green in 2012

2011-12-30T18:01:00.005-06:00

As the New Year approaches I am happy to look back at 2011 and feel a sense of great accomplishment. I won't bore you with a list of all the things I did or perhaps, things I attempted, I just want to share a few nuggets of wisdom that at my 36 years of age I have come to realize about life. And trust me as the years go by some of these may be subject to change, but I hope for the most part they don't stray to far off.

1. Life. It's short, and yes time goes by fast so enjoy EVERY minute of it.

2. Live in the present moment. Put down the iphone, step away from facebook and be engaged in the NOW.

3. Lighten up, things at times can get bad but I always have FAITH that everything will work itself out. Things do happen for a reason, don't over analyze it.

4. LAUGH at yourself, don't be so serious and uptight.. it causes constipation and wrinkles. Relax have a cocktail or fresh juice if that's more your thing.

5. Make plans but don't wither away in the corner If they don't turn out as you had hoped. Stay ambitious, but more than anything stay FLEXIBLE.

Now back to that juice. I plan to increase my fresh juice consumption along with more laughs, more laps around the roller rink and a few more Friday nights out with my potential match.com dates. I also want to cut back on indulgences, but not completely. Come on food is my only vice so I can't give it all up. I will eat more salads, and I'm not talking about Cobb's or those crazy ass trips to the Whole Foods salad bar for a $7 a pound kale, quinoa and goji berry composition. I am talking about simple, less than ten minutes to make at home kind of salads.

Green brings luck in the New Year. Here is a simple pressed salad for you to start your detox program, or have it with leftover fried chicken. Cabbage is a great source of vitamin c and water, you know the stuff that helps to detox all that champagne from the night before. So, enjoy it and enjoy the coming year! I wish you all happiness, good health and delicious memories. Go light on the resolutions. Chances are by the time Valentine's Day rolls around most of us are off the wagon and taking our guilt out on that hopeless little box of chocolate hearts. Let it go.

Good Luck Pressed Salad

1 Napa cabbage, cored and sliced thinly
2 baby bok choy, sliced thinly
8 radishes, sliced thinly
2 heirloom apples, thinly sliced
1 cup snow peas, sliced on the bias

Dressing:
1 Tbl. white miso
2 Tbl. honey
1/8 cup rice vinegar
1/4 cup virgin sesame oil

Garnish:
black & white sesame seeds

In a large bowl mix together the cabbage, bok choy, radishes and snow peas. Add in 1 teaspoon of sea salt and massage the salad. Place a weight on top of the salad, I like to use dinner plates then a heavy gallon of vinegar on top. Allow the salad to stay pressed for at least an hour. This process draws out moisture and helps to tenderize the greens, making them more digestible.

In a small bowl whisk together the dressing ingredients. Adjust seasoning to taste.

Once the salad has been pressed add the apple slices and dressing, toss to combine. Arrange salad on a nice platter and sprinkle the sesame seeds over the top.

Happy Holidays!

2011-12-14T16:08:00.001-06:00

Greetings! I am so excited during this festive holiday season! I am heading to San Francisco tomorrow for a few days of holiday fun and I can't wait! I am looking forward to sweet Dungenese crab, icy cold and briny oysters, Point Reyes cheese, wine in Napa, street food in The Mission and great times shared with close friends. I hope you are all well in health and in Spirit. I wish you a wonderful time filled with family, friends and food. May you and yours enjoy this amazing time of year!

Sweet Thanks

2011-11-24T09:27:00.002-06:00

I am so thankful for so many things. Some big some small. This year I have had the great pleasure of teaching a new crop of eager students at The Natural Epicurean. Along with being an instructor I am a mentor and I have also learned from reliving my experience as a young culinarian. I get great pleasure in sharing my passion of all things food, my experiences as a young cook coming up the ranks and also sharing stories of my youth that were all sparked by edibles, aromas and places. I have forged great friendships with my co-workers and strong business relationships with purveyors and others in my community that help support our day to day operations at the school. To all of you I say thank you kindly.

To give back to our community in Austin, we had two busy days of cooking and baking. On Tuesday I put together a baking workshop so that my students could get more hands on experience making pies and quick breads. Two large cases of apples were graciously donated by Central Market Westgate. Wow!

Thanks Central Market for your donation of organic apples!

With those apples we made gluten free Dutch apple pies. We also made vegan butternut squash breads studded with tart fresh cranberries and crunchy pecans.

Lots of peels.. great for our compost

Gluten free pie crust

Loads of spiced apples

Oat crumb topping with cinnamon & brown sugar

Vegan butternut squash bread with maple, cranberries & pecans

On Tuesday, while the pies were baking, I had my students practice their knife skills and chop, slice, peel and chiffonade lots of vegetables that were leftover from a catering event. On Wednesday Rosa, my partner in culinary crime, and I had a full morning of cooking assorted vegetable side dishes. Simple seasonal flavors and nutrient dense we hoped to nourish many people that may be a bit less fortunate this Thanksgiving.

Assorted hearty cabbage

Cabbage braised in apple cider with caraway & crisp apples

Kale & Collard greens

Stewed greens with sweet onions & tender leeks

Vegetable saute with shallots, thyme & red wine vinegar

Everyone's favorite...turnips

Roasted root vegetables with rosemary, sea salt & maple

Lots of delicious & nutritious food to feed many folks in Austin

To all I wish you a wonderful Thanksgiving! Enjoy precious times with your families and friends. If you have ample Blessings be sure to share them with those that may need a little bit of love or comfort this Holiday season. Stay well, be healthy and happy.

Full Circle Moment

2011-11-13T17:22:00.003-06:00

I was just on twitter and saw that the Voltaggio Brothers did a Thanksgiving special for Cooking Channel I noticed the kitchen in the background. It looked familiar.

Well, it is Dacor Kitchen. A really cool culinary equipment showroom and studio located just south of San Francisco. I did many cooking events there, in fact I shot a demo reel a few years back. As I started looking up Dacor, I came across some of my footage. I was in the middle of having it pitched to some execs at Food Network, who at the time were looking for a Latina chef for a new series. After months of going back and forth with the casting folks the producer was no longer with the production company. Timing was way off on that one huh? Well, let's see if someone else is watching now.

Harvest Inspiration

2011-11-06T11:55:00.003-06:00

Wow, it's November! Just last week it was Halloween. I only had two trick-or-treaters. So, I am left with a full bowl of brown rice crispy treats. Time has really flown by. This week I was reviewing a group of students as they had their mid-term cooking assessments. Overall they did a great job. They had the task of creating a stock, soup, salad, vegetable main dish, grain and a fruit dessert in three hours. All of the produce to choose from was seasonal and had to be accompanied by a menu, timeline and a nutritional description. Most students made a squash soup, others a creamy cauliflower bisque and one student made a hearty mushroom stew. Quinoa was the grain of choice, while others attempted brown rice, polenta and cous cous. Stuffed, roasted and stewed squash was the repeating theme. One student prepared a Japanese inspired menu of tofu-mushroom burgers, miso soup with daikon, a carrot and radish slaw and grapefruit "jello". Yet another a nicely spiced Middle Eastern stew scented with turmeric and garlic and loaded with cabbage, carrots and turnips, cous cous and crepes filled with spiced apples and topped with a Turkish coffee whipped cream. One student completely flipped the script and presented an array of tasty breakfast treats including a warm fruit soup, a chunky potato hash and a fig-walnut and yogurt parfait. Poached pears and apples were the common dessert scented with cinnamon, clove, star anise and vanilla. Some students opted to bake and one made grilled pears.

When I set these cooking challenges up I often wonder to myself, "what would I have made as a student, and what would I make now?" Some students had recipe cards and others just walked into the kitchen and cooked. This made me think about inspiration. Where does it come from? Why are some cooks more inspired than others, and some need a little more guidance? And, funny thing Cooking Channel began sharing Thanksgiving inspired picture collages, sort of like a vision board of delicious things to come. I was mostly inspired by Aran Goyoaga's pictures. I adore her blog Cannelle Et Vanille. I often use her photography as inspiration for styling my plates. I like her simple, organic, rustic approach to pictures. Along with the whimsical plates and linens she uses, the inclusion of her children in the still life pics is just darling. I decided to create a picture board of my own. I looked back through my blog from times when I cooked in San Francisco, the time I lived on a farm in Illinois and most recently my first Thanksgiving, here in Austin. I have been Blessed to find inspiration in simple things like the pale green shade of baby collards, to the bumpy curve of a just harvested sweet potato to the aroma of a buttery pastry crust that cradles tender, juicy and sweet figs. What inspires you?

From top left clockwise: Baby collard greens from Chicago Green City Market, roasted turkey breast in pepian sauce from my time working at Hands on Gourmet in San Francisco, assorted winter root veggies that I used to create a tagine for Earth Eats website, butternut squash & sweet potatoes from Boggy Creek Farm in Austin, a twist on a Waldorf salad featured in The New Green Grocer Cookbook, pumpkins & squash from Boggy Creek Farm, homemade cranberry-ginger chutney I made while cooking at Heritage Prairie Market & Farm in Illinois, a luscious fig tart made before I taught a series of pastry classes at The Natural Epicurean.

Glutton Free

2011-10-16T15:23:00.001-05:00

This week I taught of series of baking classes. I am pretty well versed in traditional baking laden with rich egg yolks, creamy butter, sugar and pastry flour. I don't really have much of a sweet tooth. However, when I do indulge, I like rich and complex sweets. The perfect balance of a crispy crust and a creamy custard finished off with a tangy fruit topping is what suits my taste. What can I say, I trained at Le Cordon Bleu, my internship was at an Italian restaurant and my ex boyfriend was a French chef. I am also pretty adept in baking low sugar, low fat and whole grain baked goods. Swapping out pumpkin puree or applesauce for eggs I can do. Combining flax seeds, wheat germ and spelt flour with a basic banana nut muffin recipe I can also do. I love using fresh seasonal fruits whenever possible. To do a little brushing up on my traditional baking I made a a few tarts on Sunday. They were impeccable. Hey, even Cooking Channel thought so. They featured my pear tart on their blog this week. Yeah! Oh, and speaking of Cooking Channel, did you catch me on the season two premier of Eat St.? No worries if you didn't. It will be airing a few more times.

Seckel pear tart with Meyer lemon frangipane & almonds.

Crust is whole wheat pastry. Sweetener used was light agave.

Now, let's talk about gluten free baking. That stuff it like my culinary kryptonite. I just look at the long list of ingredients and I get dizzy. Or worse anxiety sets in for fear of missing a key element necessary to creating a somewhat palatable finished product. First let me say that I count my blessings everyday that I am a healthy, allergy free individual with no food aversions. Now, on the flip side I know a few folks that break out in hives at the mere mention of AP flour. I feel bad for people that need to be so leery of every single food choice they make. Not just baked goods, but any other ingredients where some form of a wheat derivative is used. Having allergies is one thing. Now, what irks me is folks that are trying out a so called "gluten free diet". Come on, what the hell is that?

Too many people are misinformed and think that gluten makes you fat or is more filling and therefore switch over to a more gluten free lifestyle. Ok, here is my thought on this. Yes, gluten free recipes (good ones) usually incorporate more ancient grains like teff, quinoa, and amaranth. However, sometimes these recipes also incorporate lots of starches like tapioca, corn and arrowroot that are stripped of any nutritional content. And eek the binders, xanthan gum. Do you know what that is? A polysaccharide (complex sugar) inoculated with a funky little organism and then what it "gives off" is what is collected to then create a binding structure like gluten would provide in wheat. Too much weird science. I know you're thinking, 'hey that's like yeast, so what's the big deal?" The deal is that yeast is naturally occurring and those gums and starches are not so great for our digestive systems, and hey guess what now studies are showing that some people are sensitive to the gums used in gluten free products. What's a person to do?

Well, I attempted to teach and try some gluten free recipes. And hey I'll be the first to tell you they flopped. We had crepes that would not bend. Empanada dough that cracked. Pie dough that tasted like play dough. And a cookie recipe that disintegrated on contact. Hmm, not for me. I try to accommodate some learning in all of this but when it is something that I am not well versed in, or can't get excited about, it makes it difficult to rave about chickpea flour and guar gum. Where are the toasty, nutty notes like those from a freshly baked baguette? The tender crust of a pie or a tart dough is more like a dog biscuit left out in the sun to dry and die.

Well, for the sake of learning and growing, (which you should always do if you want to be a better teacher and/or baker) I will still experiment with some gluten free baking. Hopefully finding recipes that do not require any of the starches or gums that creep me out. It helps if you can rely on the protein structure of an egg. Now if you want to try your hand at gluten free- vegan baking I say stop. Go eat the box the flour came in and save yourself, and your taste buds any trauma. There are just some things that you can't substitute for the real thing now matter how much you try. Pastry cream should be luscious and creamy. The one my students made using vegan milk and tapioca starch slapped the side of the bowl and crawled back in like the blob. The science project stayed in the bowl while everyone enjoyed the traditional pastry cream I demoed straight out of the bowl with fresh berries. I am planning a series of holiday baking workshops for my students. The goal is to have more hands on practice with alternative recipes and the baked goods created will be donated to local food pantries and other local charities. I really hope we get some good recipes before the workshop. It would be bad to donate something, and the recipient gives it back. Not very cheerful eh?

Fromage blanc & wildflower honey tart with figs & pistachios.

Not vegan nor gluten free.

Wanderlust

2011-09-30T14:15:00.001-05:00

Well according to the calendar it's fall. However the temps outside still say summer to me. We're getting there. Slowly but surely the temps in Austin will drop and the oven will come on in time to roast. In the meantime I am happy to saute up some Brussel sprouts with apple cider and steam some squash to make soup. Glad to report that we did get some much needed rain. I actually enjoyed the cloud coverage over the big Texas sky it reminded me of tornado season in Chicago. Speaking of Chicago my girlfriend Sandy and I have been talking about taking a trip. I have been incredibly busy with teaching classes and keeping together a culinary program by sourcing food, ordering and organizing kitchen equipment and rotating dry goods, fresh herbs and onions from getting fuzzy. Ooh child this girl is tired and all I have been thinking about is a greatly overdue vacay. To where? Heck anywhere at this point. I was thinking about Rio de Janiero, with it's festive colors, vibrant beaches, soulful samba and diverse cuisine. Apparently one needs a visa to go to Brazil, so not sure on that option. Hawaii is nice, never been there. I do like pineapple and don't mind wearing a mumu all day long. Whatever I decide I need to book it fast before all the snowbirds grab the good flights and all inclusive resort packages. Can't pass up on the all day rum indulgence included in the hotel stay. So, let's see where I end up. Puka shells would look better on me than a skimpy thong. Just sayin'.

Bring The Heat!

2011-09-11T17:22:00.000-05:00

If you know me you know that I love watching all food shows. From Food Network, Cooking Channel, Travel and Bravo. Well, OK I skipped FOX, since I don't care too much for that Ramsey character. Anyway, I always wonder how those hosts get those incredible gigs traveling and tasting foods. And I'm like "hey I can do that". And well that is what I did recently. Last week I was a judge for The Central Market Hatch Chile Recipe Contest. I was selected out of a slew of applicants who entered in the hopes of tasting some mighty fine hot eats. Not sure if it was my compelling story about my love of spicy foods growing up in a Mexican home, the fact that I am a Texas newbie or perhaps that I am a master taster that swayed the vote in my favor. In any event I was picked!

It was fun having my name on a little place card. I was seated in the center with four other judges. Two of the judges are local radio personalities and podcast hosts. Susan Gayle, aka The Queen of Spoons, and host of Food Love Austin on KOOP radio was on of the guest judges. As was Cecilia Nasti host of Field and Feast. Jill and Kevin Lewis of Austin Slow Burn completed the panel of judges. They even dressed the part. Both wearing festive pepper prints on thier shirts. I wore green, the same shade of chile as the hatch being celebrated.

We tasted savory and sweet concoctions that ran the gamut from good old fashioned chicken & dumplings spruced up with the fiery heat of roasted chiles, to a delicate squash soup with just a hint of heat to even a vegan chocolate cupcake with chiles in the butter cream. Some were hits, and others were misses. The dumplings took home the ribbon. I took home some slight indigestion. As a gift for all those who participated Central Market graciously gifted us with a basket loaded with hatch chile snacks like chips, popcorn, jam and chile queso. Along with the goodie bag I received a $50 gift card. Thanks so much for the chance to be involved in the tasting and all the great swag! I wold love to do it again next year.

Ah Aubergine

2011-09-04T20:58:00.003-05:00

It's the first week of September. School is in full swing. I have been uber busy teaching classes back to back for the past two weeks. Is it tiring? Yes. However, it's also exhilarating. I love what I do. Seeing the eagerness in my students eyes to learn new culinary terms and to take everything in makes it all worth while. I have to be "on" at all times. Sometimes the questions are about a specific recipe we are working on or a technique. Other times someone will casually inquire about kitchen shoes or ask my opinion on a great spot for samosas in south Austin. This week I taught a series of fundamental classes. Starting with stocks, then sauces and eventually working our way through various dry and wet methods of cooking. It was fun to see the kitchen newbies sweat a bit. The end of the week came fast and with that was a produce fridge full of various odds and ends.

Most of the vegetables and herbs I will cook off on Monday in a huge batch of stock for this week's grains and bean classes. The little eggplants from Johnson's Backyard Garden, those came home with me. What plump little gems of hearty deliciousness! I enjoyed my Sunday making a pot of caponata. Just a big enough batch to fill four jars. Two summers ago while working at Heritage Prairie Farm, in Elburn, IL. I made something with eggplant every other day for 2 weeks when we got a bumper crop. Ratatouille. Rollatini. Parmigiana. We often enjoyed simply grilled eggplant with fresh rosemary, garlic and olive oil. I loved it on warm bread slathered with tangy farmer cheese and topped with torn roasted red peppers. However, my delight of the summer was my caponata. The balance of sweet and tangy, or agrodolce, is what makes it a personal favorite of mine. Caponata is great on crackers, or even better on polenta with dollops of goat cheese.

Eggplant Caponata

Yield: 4 cups

1/2 cup virgin olive oil

1 large Spanish onion, chopped
3 tablespoons pine nuts
3 tablespoons each dark and golden raisins
3 tablespoons dried cranberries
1 tablespoon hot chili flakes
2 cloves garlic, minced
2 medium eggplant, cut into 1/2-inch cubes
2 tablespoons sugar
1 teaspoon cinnamon
1/3 cup red wine vinegar
1 large or 2 medium tomatoes, roughly chopped
2 tablespoons capers, rinsed
Salt and freshly ground pepper
2 teaspoon fresh Italian parsley, chopped
1/4 cup fresh basil, chopped

In a large 12 to 14-inch saute pan, over medium heat, heat the olive oil until hot but not smoking. Add the onions, pine nuts, dried fruit and chili flakes and saute for 4 to 5 minutes until softened. Add the garlic and cook for another 3 minutes.

Add the eggplant, sugar, cinnamon and capers. Continue to cook for 5 more minutes. Add the tomato and vinegar. Bring the mixture to a boil. Cover, then lower heat and simmer caponata for 20 minutes until eggplant is tender, but not mushy. Season to taste with salt and fresh black pepper. Add half of the chopped herbs and mix well.

Remove from heat and allow to cool to room temperature, garnish with the remaining chopped herbs.

Happy Birthday Julia!

2011-08-16T10:51:00.000-05:00

Yesterday, August 15, 2011 would have been Julia Child's 99th birthday. Today, August 16, 2011, marks my 36th. Call me crazy but ever since I was a little kid I felt this connection to food and entertainment just like that of Julia's life. I have always loved to cook and watching Julia was oh so inspiring to me. As an adult chef I continue to look back at that little kid awe struck at how this larger than life female chef would bring recipes to life on TV. I will remain that same little inquisitive girl, always curious, sometime silly and eager to taste and savor delicious new flavors and discover unique techniques in and out of the kitchen. As I prepare to start teaching in a few weeks (fundamentals of classical cuisine) I will look back to my fond memories of learning from Julia. And like her, I hope to make a difference in the lives of many young culinarians. Bon Appetit! Thank you Julia for the continued inspiration.

Hot & Cold

2011-08-11T10:22:00.000-05:00

I have been super busy with recipe review projects, lesson plans and well having to study the fundamentals of cookery all over. It's been like taking a stroll down culinary 101 memory lane. To be a good teacher, I feel you should always be a student. Well at least have that same perspective of eagerness, curiosity, humbleness and willingness to learn from mistakes. The new school year is almost here, but I still have some summer activities left to enjoy. So, before I have papers to grade, lectures to present and stock to make let me have some fun. And for me that fun means food & festivals! And Austin is gearing up for some great treats & eats before summer wraps up. If you are looking to keep your cool in the intense Texas heat have a scoop or two of a frosty treat. Check out the Austin Ice Cream Festival on Saturday August 13, 2011.

If ice cream isn't your thing (and why the hell is it not?), then perhaps you want to throw some gas into the fire with the Hot Sauce Festival coming up on Sunday August 28, 2011. I plan to be at both festivals. I'll be sure to bring some antacid tabs or at least a bottle of Topo Chico to keep the rumbling tummy waves at a minimum.

I have some other projects I have simmering away on the back burner. I will keep you posted once they come up to a full boil of exciting news. Enjoy the rest of summer!

Chile Chile Bang Bang

2011-07-31T10:32:00.000-05:00

My first summer in Austin has been a super hot one. The heat has been intense! Some like it hot. And I'm one of those people. But, seriously some days it feels like I'm on the sun. I usually don't mind these extreme temps if I'm in a swimsuit, poolside sipping chilly cocktails. When it comes to food I also like it hot. The intense flavors of chiles and spices are some of my favorite flavors. Peppers and tomatoes are in full peak right now. A great way to enjoy peppers in all their glory is simply roasted and torn over pasta, salad, pizza or on tacos. Another way to highlight the great intensity if peppers is to stuff them. Chock full of ooey cheese, or rice or other grains with fresh herbs.

A fusion of Mexican & Middle Eastern flavors. Vegetarian chile rellenos with scallion-lime brown rice, blistered cherry tomatoes, gypsy peppers, on a bed of mashed garbanzos with Lebanese yogurt, mint and olive oil. Topped with watermelon radish, cilantro and panela cheese.

I made a batch of harissa yesterday. The flavorful condiment used in North African cuisine, usually added to couscous, meats and vegetables. It's a great way to try something a bit out of the ordinary, and it is so easy to make. Make some next time you get an abundance of peppers from the farmer's market. Here is a simple recipe, adapted from Saveur.

Harissa
6 dried guajillo chiles, stemmed and seeded
6 fresh Marconi, Cubanelle or other sweet peppers, roasted, stemmed and seeded
1 tsp. caraway seeds
1 tsp coriander seeds
1 tbs. cumin seeds
1/4 cup extra-virgin olive oil
1 tbs. tomato paste
5 cloves garlic
2 tbs. red wine vinegar
2 tsp. salt

Put chiles into a medium bowl, cover with boiling water, and let sit until softened, about 20 minutes. Heat caraway, coriander, and cumin in an 8" skillet over medium heat. Toast spices, swirling skillet constantly, until very fragrant, about 4 minutes. Transfer spices to a grinder and grind to a fine powder. Set aside.

Drain chiles and transfer to the bowl of a food processor with the roasted peppers, ground spices, olive oil, salt, garlic, tomato paste and red wine vinegar. Purée, stopping occasionally to scrape down the sides of the bowl, until the paste is very smooth, about 2 minutes. Transfer to a sterilized 1-pint glass jar and fill with oil until ingredients are submerged by 1⁄2". Refrigerate, topping off with more oil after each use. Harissa paste will keep for up to 3 weeks.

Makes 2 pints

Gettin' Jiggly With It

2011-07-13T19:06:00.001-05:00

Cold desserts on hot summer days are good. Actually they're great! Ice cream, sorbets, gelato and paletas are icy and refreshing. I can still hear the bells of the neighborhood paletero from growing up in Chicago. Ah the quick cold buzz from biting into a strawberry popsicle. Great memories. Custards, puddings and layered desserts like berry trifle are also divine and festive for summer get togethers. Flan is a traditional Latin favorite of mine. And I also enjoy panna cotta. A light airy Italian dessert typically made of fresh milk or cream and set with gelatin. I loved the funky neon colors and whacky flavors of that jiggly Jell-o when I was a kid. And well when I had my tonsils removed at the age of seven that is all I ate, along with sherbet, for a week. Then I went to cooking school and found out gelatin was made from cow hooves..eek gross. So, the jiggle fun factor seized.

Let's fast forward a few years. After expanding my ingredient knowledge and cooking know how I started to play with gelatin once more and other gelling alternatives. Being the kitchen explorer that I am I recently experienced with a vegan version of the classic panna cotta. Replacing the gelatin with agar agar, also known as kanten in the macrobiotic kitchen. Agar is a natural gelatinous substance derived from the sea. It took a few attempts, changing out soy yogurt for coconut and almond milk for rice milk (my original idea was inspired by the Mexican rice beverage horchata). The almond milk has more richness. Perhaps if I make horcahta from scratch and scrap the store bought stuff it will have more body. Next time. Once set the dessert can be served with luscious stone fruits which are superb this time of year. Give it a try and get jiggly with it.

Horchata Pana Cotta with Stone Fruit Salsa

1 ¼ cups vegan milk of your choice (rice, almond, coconut)
2 tbsp natural cane sugar
2 teaspoons agar agar powder or 2 tablespoons agar agar flakes
1 cup coconut yogurt
½ teaspoon cinnamon
¼ teaspoon cardamom
In a medium saucepan combine the milk, sugar and agar agar. Let stand 5 minutes. Bring to a simmer. Reduce heat to low. Simmer, uncovered, 8 minutes, or until agar has mostly dissolved , stirring occasionally. Remove from heat.

Strain mixture through fine-mesh sieve into small pitcher or measuring cup. Whisk in yogurt and spices until smooth. Pour into 4 individual ramekins or custard cups Transfer to refrigerator. Cover and refrigerate 1 hour until set (or up to 24 hours).

Stone Fruit Salsa

1 ripe nectarine, pitted cut into small dice
2 green plums ( you can substitute other stone fruits or berries), pitted cut into small dice
1 vanilla bean cut in half, seeds scraped
1 tbsp light agave

In a medium bowl combine fruit, vanilla seeds and agave. Stir to combine and allow salsa to sit for ten minutes to allow natural juices to be released. Serve over horchata panna cotta. Keep chilled and tightly covered until ready to serve

Makes 4 panna cottas

Hot Damn it's Hot!

2011-07-06T21:27:00.000-05:00

School is still in session. Now that the students have started their externships, the kitchen has been free. Quiet? No. Busy? Yes. We are recipe testing. We just wrapped up two days of raw foods. Next up five days of baking and pastry. Having the responsibility of culinary coordinator it is my task to keep the sanity in the kitchen. Sometimes the chaos spins out of control, just for a bit. Then order is regained once more and creativity flows freely. I have mastered the task of grocery shopping and have mentaly mapped out the bulk isle. Crazy, I know. Today alone I hit up both Central Market and Whole Foods. I need a frequent shopper VIP card and a cape that says "Ultimate Foodie Shopper".

Tomorrow the temps are supposed to peak at around 104 degrees! Any hotter and I think Austin may combust. And we are baking? WTF? I didn't schedule it. I'll be out back sitting on a milk crate enjoying a frozen yogurt while my eager assistants sweat it out over fine tuning recipes for gluten free scones and vegan zucchini muffins. Just kidding. Lucky for me after a long, hot day at work ( and bopping about the produce isle) I come home to chillax. I have a pantry stocked with luscious house mad berry syrups to enjoy in crisp cold soda water. Or, heck, on those crazy weeks, with a little ( or a lot) of vodka. Stay fresh my friends!

Strawberry-lavender syrup

Blueberry-honey & lemon syrup

Strawberry-pink peppercorn vinegar

Blackberry-vanilla vinegar

Summer Grain Makes Me Feel Fine

2011-07-01T09:31:00.002-05:00

Wow, it's already July! Where did June go? Time has really flown by and well when it's so hot and dry like it has been lately in Austin, that's not such a bad thing. Of course on my days off when I can take it easy and enjoy an iced coffee, a stroll through the farmer's market and a day of making jam or pickles, I don't mind the leisurely lazy side of summer. However, on those other days when the dog needs a bath, the pile of laundry is mounting and my to do list goes on and on, I need a little break. I love to cook, you know that, I am The Food Diva, after all. But, hey, even this gal needs a little time away from a hot kitchen.

I'm all about cooking what you crave and using what's available. And pretty much having a sense of freedom when it comes to menu planning. Yet, when my work week is long and my daily activities have me running around I don't want to cook anything too elaborate. I often cook grains and longer cooking items like beans on my days off. So, when I need to put something tasty and healthy together I'm ready to go. So, here's one of those recipes. It's vibrant, fresh and truly highlights the bounty of the summer season. Try it out for this coming 4th of July holiday weekend.

Summer Grain & Bean Salad with Cilantro Vinaigrette

2 cups cooked whole grains ( brown rice, wheat berries, or farro)
1 cup cooked beans of your choice (I prefer cranberry beans or baby limas)
1 zucchini, cut in half lengthwise
1 yellow squash, cut in half lengthwise
1 ear of corn, husk removed
1 orange bell pepper
½ cup assorted cherry tomatoes, cut in half
Olive oil for grilling
Salt

Brush zucchini, squash, corn and bell pepper with olive oil and season with salt. Grill over open flame until tender and slightly charred. Place roasted pepper into a bowl and cover with plastic wrap to steam. Once zucchini and squash have cooled, cut them into a small dice. Remove the peel and seeds from the pepper, cut into small dice. Scrape corn kernels off the cob and place into a bowl.

Combine all grains, beans, vegetables and toss with cilantro vinaigrette. Serve at room temperature and chill until ready to serve.

Cilantro Vinaigrette
1 cup fresh cilantro
¼ cup rice wine vinegar
Zest and juice of one lime
¼ cup extra virgin olive oil
Salt and fresh pepper to taste

Combine all ingredients in blender and process until smooth and all ingredients are fully incorporated.

Makes 4 servings

I shared this recipe at The Taste of Chicago last week, the crowd loved it!

Sunshine & Summer Squash

2011-06-30T13:32:00.001-05:00

I think it's Thursday. Not sure. Still have my suitcase half packed on the futon in the living room. I had a great time in Chicago (that's my next post). The very next day from coming back to Austin, things at work were in full swing. The students are wrapping up the curriculum portion of the culinary program and catering an event on Friday. I have a new assistant I am training. I am doing voice over work for a new instructional cooking video series. I am leading a recipe testing group at the school. And somewhere in this shuffle of culinary madness I edited a demo video and redid my website. Sheseh, I need some white peach sangria. Take a look at the new pics and menus.

www.thefooddiva.net

Summer 2011

Sip

Golden tomato soup with basil granita & cucumber

White gazpacho with almonds, grapes & olive oil

Creamy corn bisque with chives & cumin crema

Nibble

Tamarind tofu bahn mi bites, daikon, mint aioli
Crispy couscous cake, pine nuts, toybox tomatoes
Squash blossom quesadillas, salsa fresca, cotija cheese

Graze

Baby zucchini fritters, harissa, Labneh

Little stuffed eggplants with tomato chutney

Quinoa tabbloueh with apricots & cucumbers

Arugula, jicama, strawberries, wild flower honey & lime

Nosh

Texas Gulf shrimp, cheddar grits, pimenton

Beans & Greens, rainbow chard, baby limas

Chicken tacos, nectarine salsa, corriander crema

Beef brisket sliders, pink onions, house made pickles

Savor

Lump Crab tostadas, avocado, mango-cilantro salsa

Blackened Catch of The Day, dirty rice, slaw

Jerk split chicken, coconut rice, papaya relish

Sweet

Horchata panna cotta with green plum salsa
Blueberry mini pies with buttermilk ice cream

White peach & ginger gelato, pecan shortbread

Almond thumbprint cookies with chunky raspberry jam

Juicy Blues

2011-06-20T13:59:00.004-05:00

Last week Whole Foods announced on facebook a one day sale on organic blueberries. $1.99 a pint. What a deal. You should've seen the folks at the store as they walked in and discovered the bounty. On their cell phones people were making plans for buying up all the fruit. They were wondering what to make. Jam? Pie? Cobbler? Heck, sure, why not all of them. At such a low price you can load up on berries and put them away for winter. Compared to my time on the farm when I prepped fruit by the bucket full, I was modest and only picked up four pints. I should have stocked up on more. However, since I'm heading to Chicago in a few days I didn't want to come home to fuzzy berries. So, of the four pints, three I cooked down with honey and lemon to make a jam and I reserved the juice for syrup. The last pint I left fresh to enjoy on cereal, yogurt or by the handful. How do you like your blueberries?

When I make jam I don't like to add powdered pectin. I prefer to have a fresh, bright and chunky jam and I reserve the leftover juice for drinks or dressings. The lemon adds just enough natural pectin.

Easy Blueberry-Honey Jam with Lemon

3 pints organic blueberries
1/2 cup wildflower honey
1 lemon, zested and juiced

In a medium sized sauce pot cook berries, honey and lemon juice and zest over medium heat until berries start to burst and juice begins to cook out, about 30 minutes. Lower heat to low and continue to simmer fruit for another 20 minutes. Turn off heat and allow jam to cool. Using a fine mesh strainer pour off the fruit syrup into a bowl to cool.

Mash up the berries to create a chunky jam. Transfer jam into a jar. Pour cooled syrup into a bottle.

Some ideas for using blueberry-honey & lemon syrup

Mix with fresh lemonade for a refreshing drink
Add a little vodka or gin to the syrup & lemonade for a cocktail twist
Use on ice cream, waffles or pancakes
Combine with olive oil, fresh thyme and lemon juice for a salad dressing
Pour it over snow cones for an icy sweet treat

BTW Punk Domestics is kicking off the summer season with a punk berry party. Check it out on June 21, 2011. Follow along on twitter using the #punkberry hashtag.

Hummus & Homies

2011-06-16T12:10:00.003-05:00

For me one of the biggest perks of living in Austin is having Whole Foods Headquarters here. The store is bigger. There is more variety in produce and specialty items. The bulk bins are like little art displays of grains, beans, nuts and spices. The hot bar alone is as long as a bowling alley lane. That's a whole lot of curries, pasta salads and steamed edamame to choose from. On the downside, the parking is crazy and don't even think about going during lunch time. You'll wait about twenty minutes for a fresh mozzarella and pesto panini during the midday rush. The Whole Foods Flagship store on Lamar Blvd. and Sixth Street, in downtown Austin, is not only a shopping mecca for the local crowd, but a tourist destination for visitors to Central Texas. So, if you're really insistent on stopping in for a hummus wrap, fresh strawberry juice or local olive oil get ready to face the mass shoppers. I don't mind the crowd. I shop with purpose and always stick to my game plan. Maybe not always sticking to my shopping list. I can't help it, I'm a sucker for new products. DJ Dave for the laugh and for keepin' it real in the Whole Foods parking lot.

Stones & Pits

2011-06-12T19:48:00.000-05:00

What I most look forward to in the early summer months, is the array of stone fruits that are at the market. I love, love, love 'em all! Apricots, nectarines, peaches, plums and cherries. All so bright in shades of pale pink to electric fuchsia, sunny yellow to burnt orange. The luscious flavors with slight floral notes, the dripping juices, the tart notes, what a delight. All so wonderful. I love the fruit right from the bowl, in desserts, on yogurt and sometimes in savory dishes. The San Francisco farmer's markets full of summer fruits is one of my fondest memories of living in California.

For dinner last night I made a simple panzanella studded with white nectarines, briny and buttery Castelvetrano olives, toasty sea salt ciabatta and torn herbs all dressed with tangy champagne vinegar and rich golden olive oil. Superb!

When I was a kid my family had a cherry and a plum tree in our Chicago yard. I would jump up to pluck the fruit from the branches. My clothes and fingers would turn pink from the juices. Often the neighborhood birds and squirrels got to them before I could. But, when I was lucky enough to gather a handfull of fruit I would enjoy them with a bowl of rich vanilla ice cream.

Cherry season to me is the official start of summer. I always have a bowl full in my fridge. They make a great snack. Today though I wanted something a bit more decadent. I like clafouti. Have you ever tried one? They are super easy to make. A cross between a souffle and pancake, they are pretty fool proof. A few summers ago I was helping my friend Nicole cater a wedding in Sonoma County. I was out on dessert duty. The crew and I pitted a whole load of cherries. Five gallons worth. I think I made over a dozen custards chock full of fruit. In fact Nicole nicknamed me Clafouti Queen. This month Bon Appetit has a great traditional cherry clafouti recipe. Being that I am working at a natural foods school I am often trying new ways to alter recipes to make them gluten free, vegan or low sugar. Not that I have any aversions to butter, flour or any food allergies. Just doing what I can to keep things light yet flavorful. So, get out your pitter and whip up this fluffy lighter version of a classic.

Cherry-Almond Clafouti

Recipe Modified from Bon Appetit Magazine June 2011

1 pound fresh cherries, stemmed and pitted

1 1/4 cups almond milk

3 large organic eggs

1 cup almond flour
1/4 cup light agave
1/2 a vanilla bean or 1 tsp vanilla extract
1/2 teaspoon kosher salt
Powdered sugar

Preheat oven to 375°. Butter cake pan. Arrange cherries in a single layer in pan.

In a blender combine almond milk, eggs, agave, vanilla, almond flour and salt. Blend until well mixed and batter is slightly airy. This will create a fluffy light texture.

Pour batter over cherries and bake clafouti until custard is set and top is golden brown, about 25 minutes. Remove clafouti from oven. Allow dessert to cool slightly. Dust top with powdered sugar. Serve warm or at room temperature. Great served with a scoop of vanilla gelato alongside.

Social Media Deja Vu

2011-06-09T13:05:00.000-05:00

Wow! I just had one of those full circle moments. A sort of social media deja vu. Actually I've been experiencing a few moments like that lately. Things are just aligned with my intentions. Poof. Magic! I'm talking about this little video clip I found on twitter through Scripps Networks page. You know the folks that bring you Food Network, Cooking Channel and HGTV. About a year ago, just before the launch of the much anticipated "for food people, by food people" network, Cooking Channel launched a facebook page. And I can proudly say that I was one of the original followers and still a loyal viewer and participant of the various social media pages. So much so that several of my food pics including a scallop ceviche, basket of golden raspberries and white beech mushrooms, have been featured on the Cooking Channel blog Devour. And I'm also one of the first people to be followed by them on twitter. Yeah, go me!

As a way to bring awareness to potential viewers, Cooking Channel sought out the help of the food blogger community to help spread the word about the Memorial day launch one year ago. I happily participated. And well back to that full circle moment. I was just watching this little clip presented by Jefferey Kissinger, of Scripp's Networks talking about the use of social media in launching the Cooking Channel. And guess who's blog page made the screen? Woo hoo, yours truly. Have a look-see.

Scroll to the 15:00 minute mark

Cool huh? I thought so anyway. On a side note I had the pleasure of meeting and chatting with the GM of Cooking Channel Micheal Smith just last week at the IACP culinary expo in Austin. Cool guy, great gig. He actually knew who I was, well at least where I was from. He says, "you're from Chicago right?, what brings you to Austin?". I reply "besides taco trucks, a great urban farm scene and no snow, Austin is cool, progressive and really hot on the foodie map right now". I was blunt in asking about casting new shows. You know, persistent, persistent, persistent. Hopefully not a pain in the ass. He tells me he has seen my videos. Ah, there's hope! And I excitedly shared with Micheal that I was recently contacted by the crew of Eat St. and was interviewed at a local food venue Cazamance. Look for me to be on the second season in a few months!

I know I would bring a new fresh perspective to the network with approachable recipes, exciting ways of introducing unique ingredients. I have such a passion to explore, teach and share. And God knows I am chatty, enthusiastic and eager to eat, meet and greet! So, let's hope Cooking Channel keeps me in mind as the network has recently turned one year old and they look to expand their program line up. Give this girl a show!!! You know I would be good for marketing I'm all over the interent. Cha-ching! $

Apricot Quinoa Salad

2011-06-06T18:23:00.001-05:00

The last few days here in Austin have been blazing hot. Too hot too cook anything elaborate. But, I still want something filling and delicious. So during the hot summer season I like to stock my fridge with cooked grains, rice and beans to make quick, simple and nutritious sides and salads. Today it's a spin on tabbouleh. I use quinoa instead of bulgar wheat and sweet and plump apricots in place of chopped tomato. Give it a go next time you want something quick to fix.

Quinoa Salad with Apricot & Cucumber

2 cups cooked and cooled quinoa

2 fresh apricots, cut into small dice

1 small Persian or half an Armenian cucumber, peeled and diced (1 cup)

1/4 cup micro greens of your choice ( I used broccoli sprouts)

1 Tbl. toasted sesame seeds

Basil Vinaigrette

1 cup packed basil leaves, roughly chopped

1/4 cup virgin sesame oil

3 Tbl. white wine vinegar

Salt to taste

In a blender combine the vinaigrette ingredients. Blend until smooth. Set aside.

In a medium bowl mix together the quinoa, apricot, cucumbers and basil vinaigrette. Mix to combine well. Fold in the micro greens and sprinkle the sesame seeds over the salad. Keep chilled until ready to serve.

Make 4 servings

This Or That

2011-06-03T08:47:00.002-05:00

I'm sure by now you have heard that the old school food pyramid has been given the boot and now the USDA has created another logo for healthy eating. The plate. I'm all about using common sense when it comes to eating. You know fresh, wholesome foods, seasonal choices and moderation. However, some folks need a visual guide. So feast your eyes on this new chart.

And of course in this modern day and age with twitter spreading the word before the ink on any printed press dries there are mixed opinions about any food trends or topics. I put in my two cents from time to time. And then there are others who have made it a mission to chime in and share their thoughts good, bad and ugly. Have you met Ruth Bourdain? Ruth Bourdain, a colorful, slightly off putting, often offensive (other's opinions, not mine) mash up of two brilliant (my opinion) culinary minds: Ruth Reichel and Anthony Bourdain. And rumor has it (released on April Fool's Day..hmm.?) that this voice of culinary madness is the creation and alter ego of Alice Waters. And well here's Ruth Bourdain's take on the new plate. Which one do you like better?

Crunchy Lunch

2011-05-14T15:59:00.002-05:00

I started a new job at The Natural Epicurean, one of the country's leading plant based cooking schools. I am the newly appointed culinary coordinator. So, what do I do at this new gig? Well, I get to shop for wonderfully fresh organic produce, I stock up the pantry with unique spices, condiments, alternative sweeteners and grains as well as sea vegetables, seeds and nuts. I also assist the instructors with the overall class set up, and I get to cook lunch for students as well as for special events. And when I say cook, I mean minimally. Well, today at least. You see the students will be starting the raw foods section of their curriculum this week. So, I made sure the menu was all vegan and somewhat raw. I'm a big proponent when it comes to continuously changing the way you approach your view of food. And that includes the cooking methods, or lack thereof. I'm not about to start a sprout farm, eat only carrot sticks and drink only rice milk. However, I am open to experimenting with new techniques, expanding on styles of cuisine and exploring new tastes. Especially when it is greatly beneficial to both my well being and environment.

As often as possible I plan my menus according to what I have available. I can credit myself in saying that I am pretty versatile when it comes to creating dishes with little to no planning. I take what I have, and go with the flow. So for this afternoon's lunch while the students were on a field trip to the Sunset Valley farmer's market, I prepared a vegan Mediterranean inspired lunch for the students to enjoy. So, I say to you, put down that skillet and pull out your salad spinner. Summer is just around the corner so let's keep the meals simple, fresh and light. I hope my menu inspires you to add crunch to your lunch, or dinner.

Roasted wild mushrooms & asparagus with sage

Raw radishes with creamy avocado-spinach dip

Broccoli salad with miso-sesame dressing, sunflower seeds & sprouts

Whole wheat spiral pasta with red pepper pesto, currants & walnuts

Stewed cannellini beans with olive oil and thyme

Wilted kale with lemon and sea salt

Quick braised zucchini with sun dried tomatoes, garlic & rosemary

Giardenera style pickles of cauliflower, carrots, celery with anise & coriander

Almond-vanilla panna cotta with plum-ginger compote

Making My Dreams Come True

2011-04-27T10:21:00.002-05:00

This just in I have been invited as a "Celebrity Chef" to do a cooking demo at The Taste of Chicago! Woo hoo back to the Chi! More details to come, so stay tuned.

In the meantime I just wanted to share that things are popin' for me lately and I am ever so grateful. I changed my ringtone to the Laverne & Shirley theme "Making Our Dreams Come True". And heck yes I am! I can also add the Jefferson's theme "Movin' On Up", since I'm getting a piece of the pie. It takes lots of hard work and dedication, but if you're passionate about something, life seems to fall into place. So, don't stop following your dreams!

"Making our Dreams Come True" by Norman Gimbel and Charles Fox

Give us any chance we'll take it

Read us any rule we'll break it

We're going to make our dreams come true

Doing it our way

Nothing's going to hold us back now

Straight ahead and on the track now

We're going to make our dreams come true

There ain't nothing we won't try

Never heard the word impossible

This time there's no stopping us

We're going to do it

On your marks, get set, and go now

Got a dream and we must know now

We're going to make our dreams come true

And we'll do it our way, yes our way

Make all our dreams come true

When we do it our way, yes our way

Make all our dreams

Come true

For me and you

Cupcakes for Casey

2011-04-10T18:11:00.003-05:00

My little Casey turned 15 on April 1st. I'm amazed at how spunky she is in her later years. When I take her for a walk so many people stop me and ask "how old is your puppy?" They are shocked when I tell them her age. I say she is a happy doggie and eats really well. I was delighted to make her some delicious and moist cupcakes to celebrate her special day. These muffins/cupcakes (to frost or not to frost?) are loaded with nutrient rich organic veggies and made with whole grains. Not only good enough for your furry friends, but just as tasty with a cup of coffee for a morning snack.

Garden Patch Cupcakes

1 1/2 cups spelt flour

1/4 cup wheat bran

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/4 tsp each cinnamon, ginger and allspice

1/8 cup raw sugar

1 organic egg

1/2 cup organic milk, whole or 2%

1/2 tsp. vanilla

1/4 cup organic coconut butter, melted

1/4 c sweet potato puree

1 small organic apple, peeled and grated

1 small organic zucchini, grated

1 medium organic carrot, grated

1/4 cup raw almonds, chopped

Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners.

In a bowl combine dry ingredients: spelt flour, wheat bran, baking soda,
baking powder, salt and spices until well incorporated.

In another bowl, combine sugar, coconut oil, vanilla extract, and egg. Mix thoroughly. Add in the sweet potato puree, apple, zucchini,
carrot and almonds. In two additions add in the dry ingredients and milk. Stir until well combined, but do not over mix.

Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
Frost cupcakes, and garnish with shredded carrot and zucchini. Share with your furry friends.

Honey Cream Cheese Frosting

8 ounces organic cream cheese, at room temperature
1/4 cup wild flower honey
zest of one organic lemon + 1 tsp. juice

Combine all ingredients in mixing bowl and whip on high speed until light and fluffy. Keep chilled until ready to frost cupcakes.

Casey anticipating her birthday cupcake

Have A Tasty Story To Tell?

2011-04-06T19:54:00.000-05:00

Want to get involved? Share a story idea or host an event. For more info visit http://www.theperennialplate.com/get-involved/

Stinky Good

2011-03-31T17:53:00.001-05:00

If you ask most people what spring produce they most look forward to you are likely to hear things like peas, strawberries and asparagus. Yeah, I like them too. But what I get most excited about are the stinky spring bulbs that pop up this time of year. Leeks, spring onions, shallots, chives and green garlic. Ooh how I love green garlic. I truly enjoy all members of the allium family. I'm not offended by their strong aroma or pungent flavor. Actually I can't think of anything I make that doesn't have some sort of punch from onion or garlic. Well, OK maybe my breakfast cereal. But trust me when I make frittatas or chilaquiles for my morning meal they are loaded with caramelized goodness.

Glorious spring produce from Boggy Creek Farm

After I finished all my chores on Sunday my brother and I headed to our apartment complexes pool to use the grill. I made a deliciously tender skirt steak, sauteed greens and stewed giant white lima beans swimming in an aromatic broth with carrots and thyme. The condiment this evening was a freshly made batch of green garlic sauce. Not quit a pesto, since it has no cheese. Rather more like a chimichurri sauce with the addition of herbs, but has nuts, kinda like a pesto. Oh whatever, it was good.

Green Garlic Whatchamacallit Sauce

1 bunch of green garlic tops, about 6, roughly chopped

1 clove of fresh green garlic, peeled

1/2 cup Italian parsley, chopped

half a fresno chile or other chile of your choice, seeded and minced

1/4 cup raw almonds

1/4 cup extra virgin olive oil

zest and juice of one lemon

salt and pepper to taste

In a blender or food processor add in the green garlic tops, garlic clove and parsley. Process slowly by pulsing on and off. Add in the chile and almonds, continue to puree. Slowly drizzle in the olive oil. Process until oil is fully incorporated. Transfer puree to a bowl. Finish by adding in lemon zest, juice and salt and pepper. Keep in a jar and refrigerate. Enjoy as an addition to quick sauteed veggies, in marinades or mixed with sour cream for a quick dip.

Epicurean Explorer

2011-03-29T21:54:00.002-05:00

The closest I have ever gotten to France or Germany was at the EPCOT World Showcase. And well, that just doesn't cut the (Dijon) mustard. So, when I found out on facebook that Whole Foods was sponsoring a Foodie Fantasy contest for bloggers to visit Paris & Berlin, I said "ooh pick me, pick me!" I have my passport collecting dust, so I say it's time to travel!

I like to consider myself more than a foodie. As an epicurean I go beyond just enjoying the pleasure of food and cooking, I delve into the culture. For me cuisine is defined by the people, place and time of it's origin. And that is something I am passionate to explore. As a cooking teacher I strive to continuously learn, hoping that my enthusiasm and knowledge can benefit others. I would be thrilled to be selected as the lucky recipient of this life changing opportunity.

Wish me luck!

If I win I'll bring back croissants and bratwurst to share

Please vote for my entry on facebook and feel free to leave a comment, thanks!

Austin Bakes For Japan

2011-03-26T15:07:00.001-05:00

Austin Bakes for Japan is a group of bloggers, foodies and local businesses based in Austin, Texas, who are raising money for relief efforts in Japan. We’re having a bake sale in Austin on Saturday, April 2nd, but you can give online any time!

Interested in joining us by tweeting the event, baking some sweets, or volunteering at the bake sale? Email AustinGastronomist@gmail.com to sign up!

For more info visit Austin Bakes or follow on Twitter or Facebook.

Thank you.

Simple Soup

2011-03-18T16:56:00.001-05:00

Sunday marks the official first day of spring for most of the country. However, down here in Central Texas it feels like summer already. Ooh wee it's hot! And when it gets hot, I don't fuss to much in the kitchen. Salads, chilled soups or a trip to the local 'que joint is in order. Actually today is so warm, all I want to do is put up a hammock on my patio and sip mojitos. But, reality kicks me in the butt and my day is more like this: clean the house, wash the dog, tend to my garden, maybe do some laundry.

On most occasions I would prefer to just lounge around and let the day pass me by. However, after the recent tragedy that occurred in Japan, I see these mundane chores as little blessings. I am lucky to be safe, happy and healthy. My heart goes out to all that are suffering at the moment. It's too bad that more often in our hectic lives something this severe has to jolt us back into reality and make us slow down, breath in and be grateful for simple things in our lives. So, I choose to be contemplative and thankful and send good thoughts and healing energy to all those that need it.

A good way to extend healing to someone is to nourish them heart, soul and belly. This simple soup is nourishing and the bright orange hue is cheerful. A rich yet light carrot soup with hints of spice and chilled yogurt will be just the thing to share this first weekend of spring with your family and friends. Be Blessed, stay well and welcome a new season of opportunity. If you wish to make a donation to the relief effort in Japan please visit the Red Cross.

Chilled Carrot-Fennel Soup with Spiced Yogurt

2 tablespoons butter
1/2 cup chopped white onion
1 small fennel bulb, cored and chopped
1 pound large carrots, peeled, cut into 1/2-inch dice (2 cups)
1 (1 inch) piece of fresh ginger, peeled and grated
2 1/2 cups vegetable stock
1 tablespoon honey
1 orange zested and juiced ( save some zest for garnish in a separate bowl)
1/2 cup plain Greek yogurt
1 tsp. cardamom
2 Tbs. fresh mint, chiffonade
Salt & pepper to taste

Melt butter in large saucepan over medium-high heat. Add onion and fennel, cook 2 minutes. Mix in carrots and half of the ginger. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

Remove soup from heat and allow to cool. Puree in batches in blender until smooth. Transfer to a pitcher. Stir in honey, remaining ginger, orange juice and zest. Season with salt and pepper. Keep chilled until ready to serve.

Pour soup into glasses or small bowls. Dollop some yogurt over the soup sprinkle generously with cardamom, orange zest and mint.

Primavera

2011-03-09T16:59:00.000-06:00

A little slide show for your viewing and listening pleasure. A Latin inspired spring menu. Music is by Marga Sol and this song is titled Latin on the Streets of Paris.

Pale Green

2011-03-01T09:29:00.001-06:00

When I think of the early days of spring, pale green hued vegetables come to mind. Sweet peas, artichokes, arugula, fennel and asparagus. I enjoy simply blanched asparagus served with a luxurious aioil. My pantry is always full of various condiments. And lately the array of Asian ingredients has taken over. This recipe is a spin on the classic aioli enhanced with an intensified dose of Japanese spice and tangy rice vineagar.

Shichimi Togarashi Aioli

2 egg yolks (at room temperature)

1/4 cup canola oil (use a squeeze bottle if possible)

2 garlic cloves, grated

2 Tbls fresh lime juice

1 Tbls sushi rice vinegar

1 tsp shichimi togarashi

1/4 tsp salt

Whisk together yolk and lime juice in a bowl. Add oil a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)

Whisk in garlic, vinegar, togarashi and salt. If aioli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use

Coco & Pearls

2011-02-22T13:12:00.001-06:00

When it comes to coconut there are two kinds of people. Those who love it. And those that loathe it. I am a coconut enthusiast. I love fresh coconut water when I am in Mexico. I had the pleasure of enjoying a conch ceviche with Scotch Bonnet pepper and coconut on a trip to the Bahamas. And while studying regional cuisine in Thailand I learned to make fresh coconut milk. So whether raw, roasted, blended, grated or baked I love coconut!

Two weeks ago, during the celebration of the Chinese Lunar New Year,
I discovered an amazing mega mart of Asian products in North Austin. If you have followed my blog you may well know that I love ethnic markets and shopping for condiments. When I can find that little global gem that is chock full of culinary goodies, I'm a happy gal. And well lately I have been on this whole Asian cooking kick. Recently I made ramen. Then on another day Korean barbecue. And just this weekend a Thai inspired coconut tapioca pudding.

Korean BBQ night

I love the curiosity that takes over me when finding undiscovered ingredients and learning new cooking techniques. When I was in Bangkok I sampled lots of sweets. A complete departure to the classical French pastry recipes I had learned in cooking school where pastries were rich with butter and cream and often flaky and crusty. The Thai desserts were sticky, gummy, slippery, and chewy most of which were fruit based and often made with a starch such as rice, tapioca or mung beans. A little weird at times to consume, but fun of course to explore. Along with aroma, taste and flavor, texture plays a great role in the way individuals enjoy foods.

Tapioca pearls are a good example of texture in food. When I was a kid I hated rice pudding and tapioca, yuk, that was even worse. I think back now to the reason perhaps why I did not care for these desserts, (besides a kid at school saying that tapioca pearls were actually tadpole eggs, eek) was because they were often over cooked and turned to flavorless goopy mush. Fast forward a few years and now I actually enjoy the little pearls. If you were to visit a mini mall in your city or the food court of a shopping center you might notice people slurping on technicolor drinks loaded with marble sized tapioca. Boba tea, also know as bubble tea has gained a great popularity over recent years.

I adapted a recipe for pudding using the risotto method of using low heat and continuous stirring. The little pearls are slightly chewy while the starch in the pudding creates a creaminess. Here is a quick recipe for a yummy pudding.

Coconut Tapioca Pudding Recipe adapted from Sunset Magazine

1 cup small pearl tapioca (available at most Southeast Asian markets)
1 can (13.5 oz.) coconut milk
2 cups whole milk
1/4 cup sugar
1 tsp. salt
3/4 cup unsweetened large-flake coconut*, toasted (fresh is best)

Some recipes require you soaking the tapioca overnight or cooking the milk separately. I break the rules.

In a medium sauce pot heat coconut milk, 1 cup of milk, sugar and salt over medium heat until sugar dissolves. Add in the tapioca and continue to stir over medium heat until it comes to a slight boil. Lower heat to low and continue to stir while gradually adding in the remaining 1 cup of milk. This will take about twenty minutes or so. Cover pot and let pudding sit for an hour to finish cooking.

Transfer cooked pudding to a glass bowl, stir in the coconut flakes and allow to cool. I find that if I refrigerate the pudding overnight it swells up a little more and becomes more creamy. This pudding may be served warm or chilled. If you wish garnish with tropical fruits like mango, papaya or pineapple.

Spring Sprucing

2011-02-18T13:35:00.001-06:00

I know, I know it's not officially spring just yet according to the calendar. However, the tide is turning and change is abound. I feel it especially today on the verge of an Aquarius Full moon in Leo. Boundless energy, creative surges and a want for renewal are some things brought on by this lunar phase. Even better is that the day is misty and to me rain brings a clean slate, washing away the old and inviting the new.

I have been cleaning like a mad woman today and wanted to take a little break for lunch. A wintry grapefruit mingling with early spring tender mache and a drizzle of olive oil make for a simple salad, leaving me refreshed and feeling light. Plus the added bonus of aromatherapy from the grapefruit is so uplifting. A few whiffs and I'm ready to go, go, go!

Often when cutting citrus I reserve the peel to enhance simple syrup. Sometimes I add fresh ginger, a cinnamon stick or a few star anise. It makes a great addition to iced white tea or prosecco cocktails. As the seasons change so does the bounty of nature. With the lasts of the grapefruits I hold onto the juicy fruit with a simple and invigorating sugar scrub utilizing the fragrant zest, which is loaded with alpha hydroxy acid, along with emollient rich virgin coconut oil to nourish dry skin.

Treat yourself to a little spa day at home. Light some candles, make a fresh and light salad, maybe a little cucumber water and take a soothing bath while you slough away the wintry blues and welcome in the springs potential.

Grapefruit-Sugar Scrub

3 Tbs. room temperature virgin coconut oil (available at most health stores)

2 Tbs. freshly grated grapefruit zest (from 3 medium grapefruits, be sure they are washed well, preferably organic)

2 Tbs. raw sugar

Mix everything in a bowl and keep in a clean glass jar. Great for your entire body. Scrub on elbows, knees, feet or any other body part that needs a little TLC. Rinse well with warm water.

PS. just don't leave this little concoction on the kitchen counter. Someone might mistake it for marmalade and eew, well you know, no bueno.

The Pork Experiment

2011-02-16T10:29:00.008-06:00

Sunday March 13th at Club DeVille 12-4:30 pm

Cook off pros Nick Suarez and Theo Peck are excited to present Austin’s first ever Pork Experiment, an amateur cook off involving Austin’s finest home chefs. Dishes will range from savory to sweet and will feature our favorite ingredient – Pork. Sharpen your knifes, this is a call to all home chefs looking to be named Austin’s next cook off king or queen.

Winners will not only achieve culinary glory, but will be flown to Brooklyn, NY to compete in the National cook off title, the super-bowl of cook offs held at Brooklyn Brewery. Do you have what it takes to win? Are you experimented?

For more info or to purchase tickets check out thefoodexperiments.com

I really love porky goodness and have had a few of my own pork experiments. So much so I found a whole slew of piggy rich images I have feasted on. Get ready to drool.

Luscious plate with all the fixin's from a pig roast I did on the farm a few summers ago.

Crispy pork belly, house pickles, grainy mustard & potato salad from Uncommon Ground

Jerk pork, coconut rice, grilled vegetables & pineapple with cilantro oil enjoyed at a pool party

Pernil, arroz con gandules, curtido e platanos (Boricua fest Chicago)

Nom, Nom, Slurp, Slurp

2011-02-13T14:14:00.001-06:00

I love noodles! Even better than a bowl full of tender, chewy noodles, is the rich broth they swin in. The combination of a meaty, flavorful stock with a hint of spice and just a splash of tartness really awakens the palate. When I think of these elements I think of ramen. It covers all those desired tastes and flavors that make a meal both filling and satisfying. The most prevalent taste in a hearty bowl of ramen is umami. The elusive fifth taste, that even the most discerning palate finds a bit difficult to pinpoint.

According to Wikipedia "Umami, popularly referred to as savoriness, is one of the five basic tastes together with sweet, sour, bitter, and salty. Umami is a loanword from the Japanese umami (うま味^?) meaning "savory taste".

So, what does that taste like you wonder? I equate umami to a juicy well marbled steak, or sauteed mushrooms, or a slightly nutty aged cheese like Pecorino or Asiago. Earthy, mouth watering, utter deliciousness, that's umami to me. Umami is prevalent in many foods and is often accentuated when paired with other tastes like salty and sour. Glutamate, which is a naturally occurring amino acid is what brings forth the umami tastes on the tongue. Umami can also be heightened in foods with the addition of MSG (monosodium glutamate), the stuff that gives some people headaches and often added to Chinese food and flavor enhancing products like seasoning salts and sauces to give them that lip smacking appeal.

So, why all the umami talk? Because to me an ultimate expression of the umami expereince is through the enjoyment of a well made bowl of ramen. Not the packaged stuff with the crinkly accordian shaped noodles and packet of mystery seasoning. I mean home made goodness. If you scour the internet you will find oodles of ramen recipes. It varies by region in Japan and of course cook. On a two hour flight connection from Thailand to Los Angeles I stopped in Osaka. I only had time for ramen. But hey it was the best ramen I ever had. I also had time to buy a geisha Helly Kitty doll. Yes, I'm a lover of all things Sanrio. I was on Kitty's home turf so I sprung for a collector's item.

Back to the noddles. Here is a simple yet satisfying recipe for ramen that is quick, fairly cheap and oh so good. You get a triple whammy of umami from three flavor rich ingredients, bacon, mushrooms and miso. You'll be slurping up noodles soon and munching away, nom, nom.

Smokey bacon and rich fresh egg noodles

Buna Shimeji (white beech mushrooms)

White miso, carrots, pickled ginger

Nom Nom Ramen

Broth:

1/4 pound bacon, sliced into 2 inch pieces

1 medium yellow onion, thinly sliced

2 tablespoons white miso

1 garlic clove, grated1 quart cold water

1 (1 inch) piece ginger, grated
2 tsp. soy sauce

1/4 tsp. honey

1 pound fresh egg noodles, boiled separately and drained

2 carrots cut into thin matchsticks

1/4 pound buna shimeji or enoki mushrooms (available at most Asian marts)

3 green onions, sliced thinly

Garnishes: (cooks choice)

pickled ginger

togarashi (Japanese spice mixture)

hard boiled egg

sesame seeds

pickled mustard greens

kamaboko ( seafood cakes)

In a large soup pot cook bacon over medium heat, until all the fat has rendered but bacon is not crispy, but still tender. Remove bacon from pot and drain off the excess fat. Add the sliced yellow onion to the pot and cook until tender. Add in the miso and grated ginger and garlic and cook until slightly fragrant about a minute or so. Add the cold water and bring broth to a slight simmer. Add in the mushrooms, carrots and cooked bacon and allow to simmer on medium-low heat until the vegetables are cooked.

Season the broth with honey and soy sauce. Ladle the soup onto a mound of cooked egg noodles and garnish as you wish.

Recipe courtesy of Alexandra I. Lopez ~ The Food Diva

Advertising and product placement are very popular in the Asian culture. So much so that there are entire video series and cartoons dedicated to the making and enjoyment of ramen. In this Japanese video the ramen only takes three minutes to cook where as my recipes prep time is closer to thirty minutes. Either way enjoy the catchy little tune while your broth is simmering on the stove or heating up in the microwave.

Breakfast for Dinner

2011-02-09T15:47:00.001-06:00

One these cold, short days of winter I find myself spending lots of time online reading about new food trends, editing pictures, looking for freelance culinary work and blogging. Sometimes the hours go by and I realize, "Duh, I forgot to make dinner!"

Something my mom always did in a pinch was serve breakfast for dinner. Pancakes with sausage, chorizo with fluffy eggs, or a spinach and mushroom omelette with loads of cheese. And, that's what I have been doing lately. Not only is it satisfying and often quick, it also tends to be inexpensive.

Here's a filling recipe for a Breakfast-For-Dinner Hash. Roasted sweet potatoes, Mexican chayote squash ( you can substitute zucchini) and crisp apples mingle with bacon and fresh fragrant herbs. Other variations I have tried are the addition of chorizo or smokey kielbasa.

However you make it, it's delicious topped with a fresh farm egg. Nothing beats a gooey, runny yolk. I like mine rolled into warm corn tortillas for the ultimate breakfast for dinner taco. Enjoy and stay warm and well fed my friends.

Sweet Potato, Chayote & Apple Hash

Ingredients:
1 1/2 tablespoon olive oil
1 chayote, peeled, pit removed and diced
3 medium sweet potatoes, peeled and diced
3 large apples, cored, unpeeled and diced (suggest Fuji or Gala)
6 slices of bacon, cut into small pieces
1/2 cup onion, finely chopped
1 poblano pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 eggs

Optional garnish: chopped chives, cilantro or parsley

Preheat oven to 425° F.

Grease a large roasting pan with 1/2 a tablespoon of olive oil. Add the chayote and sweet potato into the pan and drizzle a tablespoon of olive oil over the vegetables. Stir well to coat with oil and season with salt and pepper. Roast uncovered for 30 minutes.

In a medium saute pan, cook bacon at medium high heat until crispy and golden brown. Using a slotted spoon remove cooked bacon from pan, carefully transfer grease into a heat proof bowl. Keep approximately one teaspoon of rendered bacon fat in the saute pan and return to medium heat. Add onions and peppers and cook for 5−7 minutes or until tender. Remove from heat to cool slightly.

Remove roasting pan from oven. Add in the apples, bacon and pepper/onion mixture and stir well. Return to oven and roast for an additional 15−20 minutes or until vegetables are tender and golden brown. Serve hash with poached or fried egg and garnish with chopped herbs if you wish.

Recipe Courtesy of Alexandra I. Lopez ~ The Food Diva

Blogger Bake Sale

2011-02-08T09:52:00.002-06:00

Food Blogger Bake Sale Badge/Logo created by the amazing Matt Armendariz

The second annual National Food Bloggers Bake Sale, will be held on May 14th 2011. Organized by Gaby Dalkin of What’s Gaby Cooking, food bloggers from across the country will unite to end childhood hunger by holding bake sales in their states. Readers will have the opportunity to taste the baked goods from their favorite food blogs at each state’s bake sale location.

Funds raised through the Food Blogger Bake Sale support Share Our Strength’s efforts to end childhood hunger in America. Nearly one in four—children in America face hunger, that’s more than 17 million kids!! Despite the good efforts of governments, private-sector institutions and everyday Americans, millions of our children still don’t have daily access to the nutritious meals they need to live active, healthy lives. More information on Share Our Strength can be found at http://strength.org/ Last year we raised over $16,000 and this year we are shooting to raise even more!

Creature Comforts II

2011-02-02T18:33:00.000-06:00

Alright so we all know that Pennsylvania has Punxsutawney (had to cut and paste that one since spell check rejected it), the chubby and dormant little groundhog. And, I recently found out that Staten Island has Chuck. Did he see his shadow this morning? Uh no fugetaboutit! Well, being new to Austin, I found out today that we too have a weather telling mascot. Is he a cute and fluffy little beaver, or a dodgy raccoon or scrappy squirrel? Uh uh..we got a funky, crusty lookin' armadillo known as "Bee Cave Bob". Only in Texas.

All this critter talk makes me want to hibernate at least until after Valentine's day, (with a box of chocolate truffles and a bottle of Côtes du Rhône). Speaking of fuzzy critters, tomorrow is Chinese New Year and it's the year of the rabbit! And hey, guess who's a rabbit? Yours truly is a fiery, creative rabbit born in 1975. That's right, the year of disco, gold lamé and The Muppet Show.

I'll be heading out for dim sum this weekend. I love me a good dumpling. What's your favorite Chinese dish? With this crazy blizzard that just hit I think most people will be calling their neighborhood joint for take out or delivery. I know I would love some steamy hot wonton soup and oolong tea if I were snowed in, or not. If you do decide to brave the elements be careful and enjoy. So, here's to a prosperous New Lunar Year and apparently an early spring! Kung Hei Fat Choi!

Meatless Mondays

2011-01-31T10:26:00.000-06:00

Whether it's being budget conscious or trying out vegetarianism once a week, Meatless Mondays have become quite the trend. The movement is not all that new, however, the momentum has really picked up. There an entire website dedicated to this culinary and social movement. And it's all the buzz amongst the food blogger community.

I grew up in Chicago where meat was an almost everyday consumption, (of course except on Fridays in Catholic school when it was all about grilled cheese and fish sticks ) and now I live in Austin, where beef is king, I have always favoured a vegetable and grain rich diet. While living in San Francisco where the farmers markets are abundant with colorful and fresh choices, it was a simple pleasure to consume a more plant based diet. And two years ago I lived and worked on a small organic farm, in Elburn, Il. where I ate rainbow chard, green beans, butter lettuce and cucumbers daily like they were candy.

Trust me vegeteranism is ok with me on occasion, now the vegan diet, perhaps a bit too strict for my liking. I could not go without rich butter and sharp cheddar on my grits, or turn down a slightly charred pork rib slathered in tangy BBQ sauce everyday. I can however, enjoy slow cooked collard greens with hot sauce and corn bread in the winter. Savory succotash with plump corn, tender limas and sweet tomatoes in the summer. Pumpkin and mushroom pasta with brown butter and sage in the fall. Lemon risotto with roasted squash in the winter. Monday or not I enjoy variety in my diet not only for nutritional reasons, but also for cooking and creating. So today put down that hamburger and stir up some veggie stir fry, or not, it's your choice.

If you need some inspiration on what to make for Meatless Monday check out some of my seasonal vegetarian friendly recipes. Some are filling on their own, others you can mix and match for a satisfying meal.

Recipes Courtesy of Alexandra I. Lopez ~ The Food Diva

Turnip Truck Tagine

Butternut Squash Pasta with Sage & Walnuts

Pumpkin & Ginger Bisque

New Twist on Waldorf Salad

Ohh La La Onion Soup

Corn Cakes with Beet puree & Roasted Baby Turnips

Fennel, Orange & Pomegranate Salad

Golden Borscht

Always Hungry

2011-01-27T11:29:00.007-06:00

I have always been hungry. Hungry for delicious food, rich life experiences and most importantly knowledge. Anytime that I can learn from others that share similar interests and the same passion that I have for food and travel, I listen intently. This past weekend I ventured on a little road trip through the Heart of Dixie. I found out about FoodBlogSouth through a twitter post from FOODIMENTARY announcing the event. A group of food bloggers passionate about Southern recipes, food ways and traditions gathered on a chilly Saturday morning in historic Woodrow Hall, in downtown Birmingham, Al. The day was long, but chock full of information, good eats and mingling. The event was divided into two tracks. Track A for those looking to promote and market their blog, and Track B for newbies to the blogging world. I followed along on the A track.

First up was Christy Jordan of Southern Plate a successful blog about family recipes from South of the Mason Dixon Line. The story of the little blog that could. Started as a spare time hobby to share heirloom recipes with friends, Christy's blog began to gain popularity and from that a book has recently been published and a TV show is in the works. I'm like "Wow! I want that!". Christy did share that it takes some funding, lots of upkeep and networking to achieve this kind of success. Most importantly I learned to have a successful blog you have to speak genuinely and have a distinct point of view that sets you apart from the other bloggers out there. This got my idea wheel spinning.

Literary agent, culinary media trainer, PR rep and spokesperson are just a few of the titles that Lisa Elkus possesses. A powerhouse in the literary world, Lisa has seen and done so much in the culinary media world. Her discussion was about turning your blog into a book. Something that my family and friends have suggested to me, and a desire I have had for a few years now was to be a published author. Is it just me or does it seem that everyone has a cookbook now? I may seem a bit harsh saying this, but I remember a time that only chefs or well respected food professionals penned books. Now it seems that anyone that has appeared on a reality show, cooking competition or just celebrities that have spare time and extra funds have published a cook book. I mean, come on Sheryl Crow has a cook book now, really? I guess all she wants to do is have some fun in the kitchen. Don't get me wrong I like Sheryl, I did buy her debut CD. However, the cooking in question is being done by her personal chef, not Ms. Crow herself. Well, she does confess that "I'm not that comfortable in the kitchen". Um ok.

A panel was held to discuss the affects and recovery of the Gulf Coast oil spill. Shrimpers and fisherman have taken a huge financial hit along with the tourist industry that runs the coastline of Louisiana, Mississippi, Alabama and Florida. In order to restructure these local economies it is important to support their endeavours. Stacey Little of The Southern Bite, a fellow food blogger and marketing manager for Legacy, Partners in Environmental Education stressed the importance that as food bloggers are voices are heard and it should be part of our responsibility to educate our readers about the safety of gulf seafood. So, head out to your seafood market and buy up some fresh local water shrimp.

Lunch was served at noon. Sponsored by Whole Foods Birmingham and prepared by Dyron's Low Country. I enjoyed a fresh salad in a tangy balsamic vinaigrette, along with creamy cheesy grits topped with buttery sauteed plump shrimp. Bread pudding was offered for dessert along with coffee from Finer Ground Roasters. I looked over the printed agenda and commented to a fellow blogger, "when do we get a nap?"

Next up was a food styling and photography class with Marian Cairns & Jennifer Davick of Southern Living Magazine. I truly enjoyed this session, the passion these two ladies have for what they do was very evident. Making food look inviting on print is not always as easy as many people may think it is. I have done some food styling in my past, but my skill set is nowhere near what professional stylist, like Marian, possess. I have always heard to follow these tips:

1. Plan. Have all your stuff ready to go, plates, props, garnish, camera.
2. Keep it simple. Uphold the integrity of the plate, don't over fuss.
3. Work quickly. Pretty food doesn't stay looking so pretty, time and temperature work against you.
4. Use soft sunlight. Work with the natural colors and shapes of the food.
5. Have extras standing by. You may have that "oops!" moment when your pie slips off the plate and onto the floor.

Speaking of pie, we enjoyed a midday break with sweets from PieLab, an organization in Greensboro, Alabama that strives to bring people together trough the sharing of pie that utilizes local ingredients and harbors conversation through sharing and community. They coined the equation that "Pie + Conversation = Ideas / Ideas + Design = Positive Change". I'm all for positive change.

Sweet Potato Pie with Cinnamon Meringue from PieLab

Kim Severson, Atlanta bureau chief for the The New York Times was a guest speaker. With an extremely impressive resume I was thrilled to hear Kim speak. She talked about the impact that food bloggers have made to the culinary world. Trends and traditions play a major role in the subject matter that people want to read about and consumers want to purchase. I'm eager to get a copy of Kim's book Spoon Fed: How Eight Cooks Saved My Life. After hearing all the success stories of these bloggers and food professionals it's a bit difficult not to feel a little inadequate and think to myself "what am I not doing right?'. After hearing Kim speak in her video promo for her book, I then realized that we all have this sense of "trying to measure up" whether we like it or not. It's important to find inspiration through these experiences and not to harbour envy. Having a standard of excellence to strive for pushes us forward and challenges our way of thinking and doing. I may not know everything. However, I have come to realize this. Everyone has their own story to tell and each of us is on a personal journey that leads us to where we need to be and flows in time to when we need to be there.

Attending Foodblogsouth was a delight. I came away with a fresh perspective as to how I do what I do and more importantly why I do what I do. It's a passion. It's a way of life for me. It's my way of sharing. And so I will continue to blog, not for the notoriety. Not for the book deal. Not for the TV show, ah heck, yes for the TV show. Most importantly for the soul stirring fulfillment. For the joy. A big thank you to all the organizers of the event for their time and effort. To all the presenters for sharing their expertise. And thank you to all the sponsors for the food, drinks and awesome goodies in our swag bags!

Shrimp & Sausage Gumbo

Practice, practice, practice

A Diva in Dixie

2011-01-19T10:18:00.001-06:00

Only two days away from hitting the road to Alabama for FoodBlogSouth!

I am looking forward to rubbing elbows with some of the most well known food writers, stylists, photographers and authors in the industry! Excited to learn some tricks of the trade. Or am I more excited about the pie break at 3pm?

Follow me on twitter @thefooddiva to stay up to date on what's going down in Birmingham.

Inspired

2011-01-18T13:43:00.004-06:00

in·spired
–adjective
1. aroused, animated, or imbued with the spirit to do something, by or as if by supernatural or divine influence: an inspired poet.

What inspires you? For me it can be a scent of hot cocoa that reminds me of walks down Michigan Ave. to visit Santa when I was five. Or, the sight of a postcard with swaying palm trees and tiny little colorful boats like the ones I saw in St. Marteen. Or, it can be the sound of a hum from a catchy little cooking show theme. Many, many things inspire me. Most recently I became inspired by the local citrus that is so readily available in the Austin area this time of year. Kaleidoscopes of pumelos, key limes, pink and Meyer lemons, red and pink grapefruits, blood and cara cara oranges. So much juicy goodness.

I first set out to blog solely about citrus and different unique uses for the tart ingredients. Then somehow I became inspired once more. The past week has been very overcast and cold and to wander from the winter blues I escape in my mind to another locale. I was making some coffee and had the TV on in the background. The theme from French Food at Home, began to play. I enjoy the show on the Cooking Channel and enjoy the way the host Laura presents her recipes and stories. So, instead of a plain cup of coffee in my kitchen, I was now in a petite cafe in Paris. E voilà I decided to create French dishes with citrus as main ingredients. First up mussels steamed in Belgian white beer.

When I first started working in a seafood restaurant, while still in cooking school, my first task was to clean shellfish. Scrubbing clams, picking crab, shucking oysters, peeling shrimp and bearding mussels, lots and lots of mussels. I would be up to my elbows in black shells and after one month of that I swore off mussels for awhile. Well, luck has it the next move up after the cold kitchen and pastry was the hot line. I worked the saute station and guess what the most popular dish from the appetizer menu was? Steamed mussels! Yup, here we go again, round two. At least this time I got the chance to cook them. And cook them I did! Steamed in dark beer with sauteed red onions, thyme and served with sour dough bread. I put out about 30 orders a night. That's alot of shells my friends. So, taking from that recipe I added some of my own flair to it. I opted for a white beer with it's hints of citrus and coriander instead of the more traditional white wine for mussels.

PEI Mussels in Belgian Beer with Blood Orange

2 pounds PEI mussels, scrubbed and bearded (fresh, fresh, fresh!)

1 medium Spanish onion, thinly sliced

1 blood orange, sliced in thin rounds

2 Tbs. unsalted butter

1 tsp. canola oil

2-3 sprigs of fresh thyme

1- 12 ounce bottle Belgian white beer

2 Tbs. flat leaf parsley, finely chopped

Salt and pepper to taste

Crostini

In a large stock pot heat butter and oil over medium heat. Add onions and cook until tender, about 5 minutes. Add thyme and orange slices and cook until slightly fragrant. Turn heat up to medium high heat. Add in the mussels and beer and cover tightly. Allow to steam for five minutes, or until all the shells have opened. Carefully remove lid from pot and turn off heat. Add in parsley and season with salt and pepper. Serve mussels in a large bowl with toasted bread on the side for sopping up the delicious broth.

Having plenty of citrus still left in my fruit bowl, I went on to make something for dessert. I was bouncing around ideas for a bit. I thought hmm, maybe a light lemon cake with cardamom, or a molten chocolate cake with a blood orange compote. Then again I thought of these great donuts that Chuck made on Chuck's Day Off and toyed with the idea of lemon curd filled donuts. Ah that Chuck, he's such a how do you say ~ très sexy guy. Ohh la, la, indeed! I bounced around a few food sites and then came across this one for lemon filled cream puffs. I made my version with a key lime curd and Meyer lemon whipped cream and they were très magnifique!

Creme Puffs with Key Lime Curd & Meyer Lemon Whipped Cream

There are a few loner lemons and limes still about in my bowl. Those I'll reserve for a cocktail later in the week. For now, I want a snack. It's time to cut into that big 'ol plump grapefruit. No sniffles for me with all this vitamin C I'm feeling great!

Here is some more French culinary inspiration for you. Feast your eyes on this impressive video shot at the highly revered Parisian restaurant Guy Savoy.

Hippity Hoppity Hopeful!

2011-01-01T13:24:00.009-06:00

Happy New Year! It's the first day of a new year and a new decade. Significant of the date 1/1/11 A new beginning! Not much for resolutions, that seem to fizzle out by Valentine's Day, I'm more about sticking to the continuous journey of that long term goal, or goals.

For me it has been my dream to host my own food show on television. And like my Momma says , "honey this is your year!", I feel it to. On those occasional days when I feel like Eeyore and say "oh bother", I just take a look back through my blog pages and see all that I have accomplished, been blessed to experience and continue to strive for.

I woke up excited to see the launch of the new Oprah Winfrey Network (OWN), and was brought to tears. Tears of Joy, tears of Hope, tears of a Dream not realized, but with full potential. Thank you Oprah for the continuous motivation and inspiration. Last summer I submitted an audition video to hopefully be selected to win my own show on the new network. Thousands of hopefuls entered, ten were selected. Was I crushed? Maybe just a little. Have I given up? Not in the slightest. I have learned, and then again relearned, that everything has to come in it's own time and has a Divine order as to why it happens or doesn't. So, in the new year (which is also the year of the Rabbit, which I am), I will work hard, pursue chance, have Faith and be grateful for all the little steps that bring me closer to hosting Earthy Ethnic Eats!

I wish you all good health, prosperity, Light and happy eating is the New Year of the bunny!

Delicious Drawings

2010-12-29T12:53:00.000-06:00

What a great discovery. They Draw and Cook is a genius concept that brings together culinary collaborations with colorful illustrations. Hmm, I got the recipe part covered, but as far as my artists renderings are concerned stick figures won't cut it. Here's a look at a Japanese New Year speciality courtesy of Jamie Nakamura, one of the many talented contributors to They Draw and Cook.

A Taste of Winter 2010

2010-11-30T10:13:00.005-06:00

Excited to announce my new menus for this season!

Winter 2010

Sip

Kuri squash bisque, ginger and chile oil

Carrot soup, cardamom and pistachios

Lentil soup, carrot chips and lardons

Nibble

Butternut squash empanadas, golden raisins, panela cheese

Caramelized onion & apple flatbread, bleu cheese, walnut dust

Lemongrass pork bahn mi bites, daikon, srichacha aioli

Graze

Cumin scented sweet potatoes, cilantro, lime
Hakurei trurnips, honey, thyme and sea salt
Cracked winter wheat, dried cranberries, white verjus
Baby chard, lemon vinaigrette, pomegranate seeds, walnut dust

Nosh

Grilled hanger steak, peanut sauce, baby greens, sesame

Shrimp in red curry, rice noodles, market vegetables
Mini Moroccan “sliders”, harissa aioli, housemade pickles

Roasted lamb shawarma, tahini, Persian cucumber

Savor

Hosin glazed duck breast, crispy rice, Asian baby greens

Roasted porkloin, smoked paprika dumplings, braised celery

Turkey roulade, winter root mash, maple, brussel sprouts

Texas gulf shrimp, cheddar grits, smoked pimento, lemon oil

Sweet

Honey tangerine flan, grapefruit and orange segments

Buttermilk pound cake, apple butter, bourbon cream

Anjou pear and pecan crisp made, Mexican vanilla ice cream

Spicy hot chocolate pot de creme with pepita brittle

For more info visit www.thefooddiva.net

Texas Treasure

2010-11-26T12:35:00.000-06:00

Happy Day after Thanksgiving! Still full and waddling around from a magnificent feast I just wanted to post some pics of my trip to Boggy Creek Farm. A fantastic organic urban farm abundant with seasonal produce right in the heart of Austin, Boggy Creek Farm was a treasure to find. The owners Carol Ann and Larry were very welcoming and accommodating on my first visit. You can see that there is truly a love of what they do and a passion to provide amazingly fresh and organic produce to their community. I am always in awe of the simplicity a farm stand can provide. Beautifully hued carrots, vibrant green stalks and little plump potatoes nestled in woven baskets is one of my favorite things to see and brings me a little joy. Nature's art at it's finest. Inspired by freshly harvested vegetables I planned my menu as I filled my basket.

Carrots & Beets

Broccoli & Kale

Green Onions, Turnips & Watermelon Radish

White Pumpkins & Kuri Squash

Sweet Potatoes & Butternut Squash

Baby New Potatoes

Baby Carrots & Hakurei Turnips with Honey, Thyme & Sea Salt

Making Stuffing

Celery, Onions, Gala Apples, Herbs, Butter, Turkey Stock, Pecans & Cranberries

A Twist on a Classic

2010-10-19T15:28:00.001-05:00

Growing up in Chicago it was always a treat to go downtown with my Mom. We would have lunch at the Walnut Room at the once posh Marshall Field's. They served a version of Walford salad with chunks of chicken in a mayonnaise based dressing with grapes, apples and walnut bread. Classics are good, but sometimes new versions bring a lighter fresher appeal.

So, when I was asked if I would like to contribute recipes to The New Greengrocer Cookbook, I said sure I'd be delighted! One of the ingredients that did not seem to have many recipes for it was celery root. I like celery root. It's great mashed with cream and butter like tender spuds. I have also had it grated into a remoulade and spiked with horseradish, lemon, creme fraiche and herbs served with braised meat. So, my little imagination wheel started churning.

Hmm, celery root and apples, maybe Greek yogurt instead of mayo and fresh herbs. And to add a bit of a Latin twist I swapped out the walnuts in exchange for pepitas. Sounds great, let's try it. And well, it was a hit. I am happy to have it published and delighted to share the recipe here. It's apple time so get to your local orchards and pick some up. Make this salad for your next Sunday supper, goes great with roasted chicken or breaded pork cutlets. Enjoy!

New Twist on Waldorf Salad

From The New Greengrocer Cookbook

1/4 cup Greek style yogurt
1 tsp. light agave nectar or 1/2 tsp. honey
1 Tbsp. fresh lemon juice
2 Tbsp. olive oil
Salt and fresh pepper to taste

2 pink apples, cored, unpeeled and cut into small dice
1 small celery root, peeled and cut into small dice
1 medium English cucumber, peeled, seeded and cut into small dice
4 radishes, thinly sliced
1/4 cup toasted pepitas ( pumpkin seeds)
1 Tbsp. Fresh chives, finely minced

In a small bowl whisk together yogurt, lemon juice and agave. Drizzle in the olive oil and season with salt and pepper. Set aside.

In a large bowl, combine apples, celery root, cucumber, radish, pepitas and chives. Stir in the dressing and combine well to coat. Chill for 20 minutes before serving. Garnish with more pepitas and chives. Serves 4

There will be a book launch party in San Francisco on November 2, 2010!

Cooking demos by contributing chefs and a book signing by Pete Carcione will take place. For more info and to register check out http://newgreengrocercookbook.eventbrite.com/

A Munchin' I Will Go!

2010-10-19T13:35:00.000-05:00

Grab a bib and get your water canteen..it's time to nibble!

Yee-haw I'm in Austin!!

2010-10-07T16:39:00.001-05:00

So excited to be blogging from The Lone Star state! After two days of driving fueled up on iced coffee, sausage and biscuits and lots of classic rock on the radio I made it safely to Texas. Already a bit overwhelmed by all the road side stands I saw coming here. Black eyed peas, sweet potatoes, greens, okra and peanuts are some of the local produce picks. I have my first foodie event all lined up for this coming week. Slow Food Austin is hosting a Folk & Fork event to discuss local food customs and traditions. And of course I am looking forward to my first visit to the local Austin farmer's market this weekend.

I am still unpacking and getting my kitchen sorted out. I did however make breakfast ala bachelor style. I'm staying with my brother and his cooking supplies are limited to a few items. So, with a not so great non-stick, but stuck anyway skillet, I sauteed some onions and made an egg sandwich with muenster cheese. I doctored it up with some leftover taqueria salsa and nestled the eggs on a toasty bolio. Nom, nom! I'm craving a big (and well everything here is truly bigger) bowl of chili. I wonder who's got the best.

These are just a few of many things I'm exited to discover in Austin:
1. Food trucks. All of them, tacos, BBQ, burgers, ice cream. I'm ready!
2. All the watering holes along 6th Street. I enjoy my cocktails, but a simple Jack & Coke will do me just fine.
3. Frank's. Hot dogs and cold beer. Yes please. Gourmet wieners to boot!
4. Whole Foods. This is home of the mega grocery chain. Beyond sprouts.
5. Cafe Medici. Because I'm all about a good cup of coffee. Buzz, buzz.
6. Kolache. Apparently there is a huge Eastern European community here, and well I'm all for stuffed food items.

So, once I'm all settled in I'll be sure to share some fall inspired recipes with local foods. Until then, I'm kicking back my boots and enjoying some frosty Tecates while I unpack.

Eat, Pray, Love

2010-08-03T18:53:00.003-05:00

I am so excited for the release of Eat Pray Love! The book was wonderful and to see it on the big screen will bring the vicarious experience to life. Like Elizabeth, I to have wanted to experience everything.

I was the kid that colored outside the lines and wore my tap shoes to the grocery store. The teenager that rehearsed over and over again so that I could get the solo in the dance recital. The young twenty something that drove all over the South on various road trips in search of regional food. I have always considered myself somewhat of a risk taker, a person that just jumps right in to any scenario and figures it out as I go along. Some may say "wow Alex, you just follow your heart and go where the wind blows". Others say "you're just nuts, settle down already!". For a long time it was wonderfully liberating to just get up and go. That carefree Spirit lead me to cooking school, on an amazing adventure to Thailand, I followed my heart to San Francisco, then back to Illinois to work on a farm. Most of the time I chose my destinations after thinking it over good and well. And at other times, I just said "screw it, go for it!". And still in other instances I had no choice but to move on. I find myself at the same crossroads once again. My 35th birthday is just a few weeks away (the day after Julia Childs'). I could look back at the things I have not done yet. You know have a life crisis and cry into my glass of boxed sangria while discussing marriage, babies, owning a home, going to Paris or even having that TV show contract that I have been chasing for the past five years. Yeah, I could look at life that way.

However, I'm not that person. I'm the glass half full, the rose tinted glasses, the lemons into lemonade kind gal. And well, what I have done is EAT amazing food in Bangkok, enjoyed Mayan cuisine in the Yucatan. I savored conch in the Bahamas, dim sum in Hong Kong and the sweetest peaches in Santa Rosa, CA. I have PRAYED for a chance to make a mark in the culinary world. And, well, it has not been very lucrative, at least not in the monetary sense, the experience has been a rich one. I have shared with people my life stories and recipes and have inspired them to cook and seek out new ingredients. I have learned about ethnic cuisines by visiting so many lively neighborhoods and having a very diverse circle of friends. I have appeared on local TV segments, have been published in magazines and most recently a cookbook! Oh and the trip to NYC to audition for Food Network was pretty fabulous as well.

I have LOVED! The rolling hills of Northern California, the arrays of colorful produce at the farmer's markets throughout San Francisco. The sand between my toes in Key West along with the strong coffee shots on calle ocho in Miami are memories I cherish. I have loved the times I have spent with childhood friends back in Chicago while we munch on tacos at 2 in the morning. Loved the Holidays spent with family in Florida making tamales and cookies. Loved myself for appreciating the little things and taking it all in. Like the first sweet peas of spring in my soup. The juiciness of a melon rolling down my chin. The gentle crisp fall air and the scent of cinnamon apple donuts. The comfort of slow braised beef ribs on a chilly winter day. The good, the bad, the fresh and the burnt (not my fault). And so again, I am off to venture once more. I had my heart set on returning to San Francisco by fall. However, with this ongoing recession and still weak job market I have had a change of plans. OK people..here it is. I am off to The Lone Star state. That's right, I'm heading to Texas, yeehaw! Austin to be exact. I heard it's weird there, so I should fit right in. With a good local economy, food trucks and lots of sun, I will check out the culinary scene there for a year and who knows maybe I will wrangle me up a cute cowboy and get married, buy a house and have them babies. Oh and as for Paris, I never said it had to be the one in France. There's one in Texas too!

Dear Food Network

2010-07-18T14:42:00.003-05:00

Thank you Food Network for allowing me to share my love of food and passion for cooking and teaching! My dream has been to share my colorful life stories and recipes with your viewers. Having the experience of creating recipes, working on a farm, travel, blogging, food styling and catering has given me the tools to engage students and viewers with my culinary demos and unique point of view. I have a great concept that brings together two things that I feel many FN viewers are seeking. One, is the use of local and seasonal ingredients. Although I grew up in a big city, my family always had a garden and fruit trees. So, regardless of my urban upbringing I was exposed to fresh and seasonal items at a very young age. So, as others were "going green", I had already known that lifestyle. As a cooking instructor I get many students that tell me that they see produce at the market but have no idea what it tastes like or how to use it. For example ingredients like cactus paddles, squash blossoms, rhubarb and jicama can bring a new dimension to your cooking when the mystery and intimidation is taken away. I want to peak peoples curiosity to think outside the food box.

Another thing I see in blogs that people want to experience is more global cooking. Authentic ethnic recipes and techniques. Something that appeals to both the kitchen newbie and the adventurous foodie. The use of spices and condiments to bring a little bit of ethnic flair to ingredients. My first taste of exotic ingredients was in my Mother's kitchen. As young as four I was poking around in the kitchen learning about spices and chiles. I am creative, dedicated and committed to seeking out new ways of cooking and have a deeply rooted respect for the kitchen that goes back to my childhood in a Mexican home on the south side of Chicago. I am excited to be considered as a Food Network host and would be so delighted to join your family of chefs and bring Earthy Ethnic Eats to your show line up!!
Sincerely,
Alex

PS. I am a freelance (part time) employed chef that would greatly appreciate this once in a lifetime opportunity to bounce back and to have a voice and an outlet where my creativity can shine!

Also, this is my Destiny..really. I'm a Leo, the STAR of the horoscope, I have the same birth date as Julia Child, and on three occasions that I have had my tarot cards read I have been told that I would achieve my goals of having a cooking show! It's all about timing..I feel the time is now!

Savory Summer

2010-07-11T14:05:00.001-05:00

To my foodie friends out there how's summer going? It's been a hot one in Chicago and I still have no computer. So, that's why I have not blogged much recently. I mean come on what would you rather do..sit by the computer cutting and pasting photos and editing recipes? Or chillax in a pool floatie while sipping watermelon daiquiris? I wanted to post some pics of the delicious food my lucky friends have been feasting on. I love having people that are eager to try my recipes and appreciative of my culinary efforts. Plus, they pay for the booze and I don't have to wash dises. So, it's a win, win! I have been spanning the globe with world flavors. Jamaican, Vietnamese, Middle Eastern and Indian dishes have been grilled and served up with flair! I also launched an Earthy Ethnic Eats channel on Youtube! Check it out, let me know what you think. Keep cool.

Jerk Pork, island skewers of zucchini, red peppers, Vidalia onion and pineapple

Beef Shawarma with tahini sauce, Persian cucumbers, toy box tomatoes

Zucchini with z'hatar and ginger-lemon yogurt dip

Eggplant tika masala, tomato-ginger chutney, cilantro raita, corriander pickled carrots

The New Greengrocer Cookbook

2010-07-11T13:08:00.001-05:00

My Mom will be so proud! I'm officially published in a cookbook! Check out some of my fresh twists on seasonal vegetable dishes in

The New Greengrocer Cookbook on sale now!

Just My Luck

2010-06-12T13:50:00.000-05:00

Hi kids!! What's up? How's summer going for you so far? Any mishaps on the grill? New ingredient discoveries at the market? I have missed the chit chat. Let me make this short and sweet and tell you why I have been MIA. I was in the middle of editing a video audition for the one and only Oprah Winfrey. Well, anywho I got up from my chair and accidentally tipped the corner of my lap top and that sucker went bing, bang, boom on the floor. I looked at it flipped over on it's side in horror. I was like "please, oh please still be OK!" Nope, not good. I turned it over and the screen now looked like a damn Etch-a-Sketch.

I think I even shook it a little hoping that the screen would clear up and I could go about my business. But, oh no, you see the screen cracked. So, now my lovely screen desktop with vibrant photos of my last visit to the farmer's market was warped and looked like a whacked out fun house mirror. Son of a bitch! The Toshiba bit the big one this time. And to top the crisis sundae with a big FU cherry, my warranty had just expired. Oh geez. So, there you go...no laptop, no happy Diva, no bloggy blog post.

But have no fear. I will still get that video to Ms. O and hopefully secure a spot on her new network. You know me I don't quit. I take a shot of bourbon, regroup, and keep on keepin' on.

I need to meet the deadline by June 26 or I can not be in the mix of fabulous prizes and bling. Oh how I thrive on the frenzy. Hopefully this will be painless and not cut into too much of my mojito induced pool time. And perhaps Oprah will realize my go-getter attitude and just give me a contract on the spot. Sounds good.

Out To Lunch....

2010-05-28T17:48:00.001-05:00

Vietnamese cooking class on Saturday. Farmer's market on Sunday, followed by a pool party. Mojitos on Monday, plus a sneak peek of the much anticipated

Cooking Channel. Who has time to blog? Not this Food Diva. I'll be chilling pool side, and since I don't get an internet signal on the patio, I'm out to lunch until Tuesday. Feel free to leave me a message. However, if you have recipe emergencies, need grilling tips, or your ice cream dessert melts and you're not sure what to do. Don't panic! Just check out my previous blog posts for any kitchen meltdowns. Have a great weekend..make it fresh and fab and enjoy the official kick off to summer!

Sassy Strawberries

2010-05-17T16:45:00.015-05:00

It's that time of the year when the weather is balmy and the berries are sweet. The fruity and floral aroma of fresh strawberries is nature's perfume. A cool and refreshing way to enjoy plump berries is in a salad with a light and refreshing dressing. Plump strawberries come together with crunchy jicama, herbaceous cilantro and succulent cucumber all lightly dressed with a honey kissed lime dressing. A hint of heat from fresh chiles rounds out the sweetness of the berries. This salad is wonderful over mild greens or can be served alongside grilled chicken, turkey or pork.

I have been invited by ABC 7 Chicago and Driscoll's to kick off strawberry month with a cooking demo! Watch me live on Sunday May 23rd at 8:00 am as I share this fresh and light recipe along with scones and icy treats featuring sweet spring strawberries!

Strawberry Jicama Salad

Serves 4

2 cups strawberries, hulled and cut into
small dice
1 cup jicama, peeled and cut into small dice
½ cup cucumber, peeled and cut into small dice
1 serrano chile, stem and seeds removed, minced
3 tablespoons fresh cilantro, finely chopped
2 tablespoons fresh chive blossoms or
minced red onion
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1 tablespoon agave nectar
Salt and pepper to taste

In a medium bowl combine strawberries, jicama, cucumber, chile, cilantro and chive blossoms.

In a small bowl whisk together lime juice, olive oil and agave until well combined. Add dressing to the salad and season with salt and pepper. Serve alone as a refreshing salad over greens or as a side to compliment grilled pork, chicken or turkey. Keep chilled until ready to serve.

Recipe Courtesy of Chef Alexandra I. Lopez ~ The Food Diva

Hope Springs Eternal

2010-04-29T10:22:00.002-05:00

What's new my fellow foodies? Have you planted your gardens? Did you visit the first of the season's farmer's markets? I have done all of that and then some. I have been busy, busy, busy. And you know what? I love it! Thankful to have Blessings come to me and to share my creativity. I recently started teaching cooking classes at a residential community in Oak Brook, IL. There is a wonderful kitchen with lots of counter space, double ovens and a garden is in the works. I teach every other Saturday afternoon and so far it has been great. My first class was an intro to spring and we made chilled pea soup with mint and yogurt, sauteed asparagus and mushrooms with fettuccine and asiago, an arugula salad with honey vinaigrette and for desert crispy almond phyllo, ginger mascarpone and strawberries. It was lovely.

Last week I introduced more spring produce to my students, but I also added a Latin twist with some Mexican favorites. We made sopes with fresh nopales and potatoes. Those were topped with charred tomatillo salsa, radishes and a pale green scallion crema. My rendition of spinach salad with hot bacon dressing was watercress, red onions topped with chorizo, a warm dressing made with rice wine vinegar and the finishing touch a sprinkling of queso fresco. Achiote marinated chicken breasts were pan seared and nestled into fresh bolios with a spicy pineapple and habanero relish, avocado and Romain lettuce hearts. For dessert the classic tres leches cake was paired with a tangy compote of chunky rhubarb, citrus and star anise. My next class is the day before Mother's Day. Here is the menu:

Leek, Mushroom & Fontina Mini Quiches

Handmade buttery dough with tender mushrooms, spring leeks and creamy cheese create a classic petite quiche.

Golden Beets, Goat Cheese, Micro Arugula

Sweet roasted beets, tangy farmer's cheese and a drizzle of aged balsamic make a fresh simple salad.

Roasted Pork Tenderloin, Fennel & Potato Hash
A wonderful dish for lunch, brunch or dinner.

Pickled Spring Red Onions
A zesty addition to our pork tenderloin.

Cherry-Almond Strata with Vanilla Creme Anglaise

Decadent bread pudding is dressed up with plump cherries and crunchy almonds finished with a rich vanilla cream sauce.

I have decided to turn a piece of my Grandmother's yard into a garden plot. After watching Food, Inc. most of my family has decided to start growing their own food. I think that's great. Empower yourself, get a shovel, some organic seeds and get to planting!! The rewards are well worth the effort. Next week I will be taking a trip back to Heritage Prairie Market and Farm to pay a visit and to buy some starter plants. They have amazing heirloom varietals of tomatoes and I'm excited to add some to my garden. Along with tomatoes I have radishes, carrots, white turnips, zucchini, peppers, strawberries, raspberries, mint, cilantro, lemon balm and there is also an apple tree and a mulberry tree. Salads, soups, chutneys, relishes, jams and pies await!

Somewhere in the midst of all this gardening and teaching I took some time to shoot a new demo reel. A production company sent me an e-mail. They are searching for a lively, new personality to host a food and travel series. So, you know me I go for it! I went back to my old neighborhood of Brighton Park, on the south side of Chicago, to revisit some childhood memories. Dulcelandia was actually a newer place I had seen online and was curious to visit. I don't have much of a sweet tooth, but boy oh boy that day I sampled so many sweets. I tend to go for the tart and spicy combinations, the sort of stuff that plays with your palate, and keeps you guessing " what is that?". A stop off for tacos is always a must while in the neighborhood. Los Comales has been around since before I was born. In fact my Mom said that is what she craved while she was pregnant with me. My parents did not have a microwave in the mid-70's so in order to keep their tacos warm they would place the aluminum bundles in between the grates of the radiator, no joke. Since I was a kid growing up in Chicago, then moving on to Florida and eventually as an adult venturing to California, I have always been a big dreamer. Encouraged by my parents to aim high and reach for the stars I never think that anything is impossible. With hard work, persistence and Faith anything is achievable. What a dream to see the World and to savor all it has to offer. I get giddy with excitement at the amazing possibility that one day soon I will be hosting a series and getting the chance of a lifetime to meet wonderful people, seek out exciting ingredients, explore cultures through food and live out adventures that I have only dreamt about. Here's to wishful thinking and much hope!!

The Food Diva from Alexandra Lopez on Vimeo.

Green Goddess

2010-04-07T13:44:00.006-05:00

Spring has sprung. I always welcome this time of year and look forward to the fresh, vibrant and healthy green it brings. I switch from baking, roasting and braising to quick sautes, simple salads and chilled soups that highlight the bounty of the season. Having lived in San Francisco for four years I had to readjust to the seasons in Chicago. Our Midwestern spring comes a bit later in the year. Firm stalks of asparagus, tender and sweet peas and fresh mild herbs and greens make their way to the market in mid April. I make great efforts to support local growers but sometimes find myself longing for something that doesn't grow within a 100 mile radius. Artichokes and strawberries were always abundant in California this time of year and on several trips to Monterrey Bay, I would stop along the way in Watsonville, CA to pick some up at a local farm stand.

The last time I posted a blog was upon my return from New York City. Since then I have been busy with side projects. I was contracted to teach a series of market inspired cooking classes which will begin later in April. Also, I was contacted to contribute some vegetable recipes to a cook book that will be coming out this summer. I will share those details when I get more info. I recently updated my menus. So, if you are looking for some cooking lessons, would like to sign up for a farmers market tour or need some specialty catering in the Chicago area check out my site. The time is right, things are popping up everywhere like freshly sprouted grass. I am very grateful.

I have two recipes to share with you all and hope you find inspiration in them and head out to your local farmer's markets! The spring herb dressing in my asparagus and radish salad is inspired by the traditional green goddess dressing. I used dill, parsley and scallion. Feel free to use tarragon, chervil, basil, cilantro or mint if you like. When I think of scallions and radishes it brings back memories of my Mom's fabulous guacamole. Chunky with avocados and made pretty with pink confetti of chopped radish and spicy serrano chiles. My Dad would fire up the grill and make carne asada and char some green onions, which are known as cebollitas, or little onions, in Spanish.

Asparagus & Radish Salad with Spring Herb Dressing

3 pounds of fresh asparagus, trimmed, blanched and cut into 1 inch pieces
1 small bunch radishes, sliced thin

1 cup sour cream
1/2 cup fresh buttermilk
2 tablespoons Hellman's mayonnaise
2 tablespoons extra virgin olive oil
juice and zest of one lemon
splash of white wine vinegar
1/2 cup fresh dill, chopped
4 scallions, green and white part, chopped
1/4 cup Italian parsley, chopped
salt and fresh black pepper to taste

Combine all the dressing ingredients in a blender and puree until well incorporated. Toss asparagus, radishes with enough dressing to coat, about 1 cup and season with salt and pepper. Keep salad well chilled until ready to serve. Extra dressing may be kept refrigerated in an airtight container for up to one week. Great used as a dip for raw veggies.

The pea soup is a lighter version of the one I grew up eating as a kid. Every Easter my family makes ham. Afterwards my Aunt, Grandmother and Mother would argue over who would get possession of the bone. You see the bone is the key to a rich ham stock. My Mom makes amazing soups with the ham bone. Pea, fava, lentil and navy bean. I would eat the soup in my Chilly Willy bowl all loaded with croutons. My version is lighter and can be made vegetarian. Sometimes I like to add some spice like cumin or coriander for a more exotic flavor. In this recipe the mint adds a freshness and the yogurt lends a velvety richness without making the soup too heavy.

Minted Pea Soup with Greek Yogurt

2 tablespoons unsalted butter

2 shallots, peeled and minced
2 cups chicken or vegetable broth
4 cups fresh shelled peas
¾ cup loosely packed mint leaves + 2 tablespoons chiffonade mint leaves
Salt to taste
½ cup plain Greek yogurt divided into 2 equal portions

Melt the butter in a soup pot over medium heat. Add the shallots and cook for 3 to 4 minutes or until tender. Add the broth and bring to a simmer. Add the peas and ¾ mint to soup and carefully blend using an immersion blender. Add ½ cup yogurt and blend again. Season to taste with salt. Serve soup with a dollop of yogurt on top and chiffonade mint as garnish. Soup can be served hot or chilled.

Make it fresh, keep it simple and most importantly enjoy it!
Alex ~ The Food Diva

My Life As a Movie Montage

2010-03-19T11:01:00.007-05:00

A week ago my friend Sandy told me that she would be going to New York on business. She asked me to tag along since the hotel was paid for I would only have to cover the cost of my airfare and have some spending cash. Well, lately the influx of cash has been limited since I have been working a part time job. However, my parents knew that a quick get away to NYC would recharge me and be good for my Spirit, they offered to help out. Let me tell you something I have the best parents in the World. They always support me even when I have fanciful dreams and things seem out of reach. They never, not once tell me to give up or give in. They encourage me to press on and make my mark. So, with their blessing and a little extra cash for my hot dog fund I booked my ticket to New York. Besides spending time with my friend I was also going to NYC to write about the food trucks and if I was lucky maybe meet with someone from the upcoming Cooking Channel.
By the way I would be staying at the grand Wadorf-Astoria. Remember the Eddie Murpshy movie "Coming To America", where Akeem heads to Queens, NY to find his queen? A scene was filmed at the Waldorf. The historic hotel is also famous for the creation of the Waldorf Salad.

I was en route to NYC out of Chicago Midway on Saturday focused on getting to NYC early in the day to take advantage of the lunch hour. Let me tell you the length I am willing to go for good food and a story. You know the movie "Planes, Trains and Automobiles"? Well, I lived it this weekend. My adventure started when my flight was delayed two hours out of Chicago. Then en route to LaGuardia, after going through the worst turbulence in my life ( so anxious I actually yelled out Jesus!!, when we hit an air pocket and I came up out of my seat), we were rerouted to Baltimore. After a visit to the bar to calm my nerves with my friends Jack and Ginger, I decided, heck make the most of it and get crab cakes, I'm in Maryland. I started chatting with a couple from Kansas City that was heading to new York for a fun weekend. Mike and Mindy had plans to see HAIR on Broadway that night. Mike made me laugh when he shared his thoughts on the flight. It's amazing the deals and negotiations you make with God when you think you are about to go down in a ball of flaming metal. Holy shit that was a crazy ride! Well, after thirty minutes the flight attendant announced that our flight was cancelled and that no more flights would be going to NYC. OK, now what..a train?
I had my crab cakes wrapped up to go and now the wild goose chase began. Where's baggage claim? Where's Amtrak? Where's more Bourbon? I decided the best thing to do was to stick with a group and work through this turmoil together rather than going it alone. You know strength in numbers. So, Mike, Mindy and I met once again at the baggage carousel. Well, well, no surprise Southwest decides to hold our bags on the plane and tell us they will send them to the airport in NYC the next day. OK, this is why you don't check bags and if you do always pack a change of underwear with you for such occasions. Oh my gravy, get me my damn bag! After twenty or so passengers got red in the face and started offering verbal threats to the supervisor our bags came off the plane and down the carousel. All this time Mike had been on the phone booking our tickets on Amtrak. A hundred dollars that had to come out of my hot dog fund, crap. We got tickets and had three hours to kill in Baltimore. Nothing like hanging out in an overcrowded, gym sock smelling waiting area with a bunch of aggravated people. Yeah guess what more good news... train is delayed 1 hour, then cancelled due to down power lines. Are you kidding me? I could have flipped my lid, but decided that this had to be some sort of game to test me and situations like this build character, right? I soldiered on. I rallied a few people and we got a minivan and decided to drive to NYC. I refused to sleep at the airport or overnight in a funky motel next to a strip joint. I'm outta here, it's NYC or bust! After I shared my cold and soggy crab cakes with Mike we headed out along with another young couple Denise and Victor, college kids from Minnesota. This was turning out to be a fun venture. It reminded me of when the Muppets went driving cross country, they just kept "moving right along". Mike drove the first half of the way I drove the second half.
We left Baltimore a little after 11 pm. We drove in and out of Delaware in twenty minutes. Sorry Delaware, but you are the state that I always forgot about on my seventh grade geography tests. And now I know why.. it's just a blip on the map. We are into Pennsylvania! On the way, we stopped in Philly.. so what's next on the menu? A cheese steak or a hoagie, something on a bun..bring it!

I took over driving and was feeling charged to get to New York. We crossed the New Jersey border and on the count of three we all fist pumped and channeled our inner Snooki and The Situation. This was the first time I drove into NYC. Crossing the George Washington Bridge was energizing. The sky was dense with fog and the lights at the top of the bridge were a deep electric purple. The view of the bridge had a very Transylvania like feel to it. A bit eery, but fascinating all at the same time. I was feeling great and ready to get to Times Square. That night we had switched over to daylight savings time. Along with that all of us were still on Central time. The sun started to peek through the fog and it was Sunday morning. Denise and Victor were the first ones to be dropped off. I exited off Amsterdam Ave and crossed over to Broadway to head south. So enthralled with the sights and sounds, I missed a big ass pot hole and guess what?? A flat tire! Oh, come on!! Are you kidding? No, I couldn't make this stuff up. I have been driving for over 17 years and never have I had a flat tire while driving. We were all delusional from lack of sleep and trials to our sanity that we just laughed it off. We got out of the car and took turns to change the tire. If this was caught on tape it would make a great audition reel for "The Amazing Race".

Finally at 8 am (throw in the time zone and daylight savings time change) I get to my hotel. Exhausted and disoriented but still happy to be in NYC. I felt like a marshmallow. I got out of the elevator and as I walked towards my room, my friend Sandy walked past me on her way to work. We both just looked at each other and fell on the floor laughing.

All this for an article on food trucks? If you want someone that is committed, that is me. After a three hour power nap I was ready to face the day and seek out some culinary treats. The only thing missing from this whack of a day was a camera crew. It was priceless.

Curbside Connoisseurs

2010-03-09T13:40:00.014-06:00

Over the last year I have been trying to find ways to make some extra cash. A few cooking lessons here, maybe a catering gig there. Nothing has been steady, nothing to really rely on for a stream of cash. It was just about this time last year that I fell victim, like many of you, to this current recession. Shifts at work began to dwindle and so did the funds in my savings account. Worried that debt would eat me alive and not seeing any promise of full time employment on the horizon, I sold off many of my things, packed up what remained of my little apartment near Alamo Square and sadly left San Francisco on April 2, 2009. Exactly four years and one day to the date of my arrival to California with ideals of grandeur and endless possibility. I still have hopes to return to the Bay area someday. However, I have not heard from friends that things are any better as far as work goes.

What are you left to do when you have rent to pay, bills to deal with and well you just need to survive? You set up shop on the corners of Resilient Ave and Resourcefulness Street and you start selling food to hungry passersby. Well at least in some cities you do. One of my close friends in San Francisco, Roger Feely, has been one of the main groovers and shakers of the street food movement that has swept the country. Soul Cocina is a mix of global cooking and music. Roger has traveled the World and has learned so much about various cuisines. Along with vending his delicious eats, he DJ's at local hot spots and art exhibits, he teaches cooking classes and he volunteers with local youth groups. Soul Cocina is one of a many food vendors that has formed a sort of culinary posse. Followers hungry to try Roger's pozole garnished with local radishes, bhel puri with house made cilantro chutney, (often made by a bicycle powered blender) or risotto with foraged mushrooms and herbs can just find out his whereabouts through following him on Twitter. There are even websites exclusively for street food aficionados listing vendors by city and speciality. Roaming Hungry and Mobile Cravings make it accessible for locals and out of town visitors to be in the know of what's good, fast and cheap in various cities like New York, Austin and Los Angeles. There is even a festival for all this food madness!
I was recently at a cocktail party, hosted by CRAVE Chicago, for female bloggers. I met Melissa Yen, author of "That's Not Lettuce". Like me Melissa is a professional foodie. She has dabbled in everything from baking, cooking, running a panini stand at The Green City Market and owning a cafe in Chicago. Also feeling the pinch of this lulling job market she has been trying to get by doing whatever she can. Melissa told me she helps friends with catering and doing other side jobs. Somehow our conversation turned from talk about our blogs to the lack of street car vendors in the city of Chicago. We both got fired up about this. I later found out on her facebook page that we share the same birth date August 16Th. So, I say watch out!! You have two fiery Leo women talking food and local politics...take cover! I asked Melissa what she thought about the lack of food carts in Chicago and she had this to say, "it makes a city so exciting & vibrant & is supportive of small businesses. I think Chicago needs that update to it's image. I think a food cart is a great way to start a small business. It's an incubator. I think a food cart would open up the door to so many fun food alternatives that couldn't necessarily survive as a single concept restaurant, so these foods are not offered in Chicago right now. The city needs to lighten up & move forward or we will never be taken seriously as a great, exciting, progressive food city. " Amen sister, Amen.

After that night I felt jipped that Chicago was not even inclusive of this culinary movement. I have always been proud to call Chicago my hometown. However, after living in other parts of the country and seeing things in a different perspective, I am a little embarrassed about the Windy City falling behind on some things. As far as progressiveness on the culinary end goes, I feel that Chicago is lacking. Besides the absence of street cars and food trucks, which I think would bring a sense of adventure and community to the city, Chicago is set in it's ways on other issues. The last thing that really put Chicago on the culinary map was the boom of local chefs playing with molecular gastronomy. That time and trend has come and gone. For me and many others, it's more about humble, real, approachable food. History has shown that when our Nation has faced economical hardships consumers tend to gain weight due in part to poor eating habits. Feeling anxious people turn to snack foods to take the edge off. Items such as fresh produce, meats and cheese are replaced with less expensive frozen pizza, soup, and other items in box or can form. But, that doesn't have to be the case. I say if people want change, people should ask for it!

Case in point, knowing where your food comes from, who makes it, and what's in it. I have been one of those individuals that like many, had to give up the nicer cuts of meat, or that special imported cheese or pricey olive oil. But, I have not sacrificed it all. I have replaced my diet with more whole grains, seasonal produce and legumes. I have had more dinner parties with friends where we cook together and split the cost. So overall, this necessary change has expanded my use of new ingredients, given me a greater appreciation of my food sources, built a stronger sense of community and overall has made me a better cook in the end. Just because we have to pinch of a few pennies doesn't mean we have to trade off good food and health for saving a few bucks. Seek out other inexpensive edible items. And heck, if you don't know how to cook or need help with recipes send me an e-mail at ChefAlex@TheFoodDiva.net or check out some of my healthy seasonal recipes on Earth Eats. I'll help you with your cooking conundrums.

So, what does this have to do with street carts? It has alot to do with it. I will quote the great philosopher Plato in saying that" necessity is the mother of invention". In this case the necessity is two fold. One, we need to eat, always. Hopefully something good and not junky. Two, we need a little extra cash. So, let's make something delicious that utilizes local, inexpensive ingredients, is nutritionally dense and tells a story in it's creation. Oh, it's not that easy huh? Well, not here in Chicago anyway. And apparently that may be the case elsewhere.

I read an article today posted on NBC-Bay area. The article was about the food cart craze in San Francisco and the awareness now of local city officials. So what does that mean? It means the politicos want to break up the party and dig into the piggy banks of these vendors. Now don't get me wrong some regulations are fine, but when people are expected to fork over thousands of dollars to cover the costs of taxes on a small cart that is just ridiculous. Some chefs don't have the financial resources to open an establishment, and frankly most don't want to. With a street cart or food truck chefs have more leeway to plan menus, to change their location and keep costs down. Most of these carts are one person operations. So, that means no training costs, no equipment and no payroll. At least in San Francisco there has been some movement on this front and some light has been shed in this dark economy and weak job market. In Chicago you can't even heat a can of beans on a sterno on an unsolicited corner without being shut down by the po-po and being fined for double parking. If food carts can be used as a form of creative outlet and as a source of income in one city, why can't it be on all cities?? My last name is not Rockefeller or Trump and I don't have a money tree in my yard. What I do have is passion, drive and persistence. Some might even go as far as saying I'm a pain in the ass. But, that's OK with me. I know I am heard and I get people thinking. And in my book that's a good thing. I have a vision of a fuchsia and tangerine colored pushcart that has one cold compartment for palettas and gelato in flavors ranging from strawberry-ginger, peach-buttermilk and coffee and star anise. On the other side a hot box with stuffed items garnished with funky condiments and pickley goods. Gorditas, pupusas, bao, piergoes, gyoza. I need to buy a Winnebago, have it souped-up and just hit the road once again cross country selling my tamales and horchata! Check out these stylish trucks in NYC. They are bad ass!

Photo Courtesy of NewYork.Junebug.com

I have traveled throughout the Caribbean, Mexico, and Thailand. On each vacation, the memories that stay with me are not those of the five star restaurants or the glitzy gourmet outlet that by chance I may have visited (if someone else paid). But rather my memories recall the local conch served to me in the Bahamas that was made with freshly squeezed key lime juice, chile and coconut. Or the warm and slightly charred handmade tortillas hot off the comal served with frijoles negros that simmered away in vibrantly colored earthenware that was eaten in a small hut in a tiny Yucatecan village. Or the most amazing pad Thai stir fried to order in a market stall in Bangkok made with tangy tamarind, tiny shrimp and the hottest chiles I have ever eaten. The food of my fondest memories was personally made by real people with the freshest locally soured ingredients, prepared with minimal equipment and served with a humble heart. It brought me pleasure, nourishment and a sense of connection to time and place. You don't get that feeling from a fast food joint.

What is our generation to do when living "The American Dream" seems so out of reach and financial recovery even further? When our proverbial cookie crumbles do we just give up? I say hell no! We regroup, rethink and get the cart, wagon or Winnebago out of the garage and onto the street and we sell what we want to make and purchase what we want to eat! Petition, rally and be heard and be fed!

A Delicious Dream

2010-03-06T21:22:00.016-06:00

Hello friends!! I hope you are just as excited as me that spring is coming!! I am ready to do some light fresh cooking and see what's sprouting up at the local farmer's market. As many of you know I have been pursuing a lifelong dream of hosting a cooking show. Really, ever since I was a kid and watched Julia Child and Martin Yan I used to play "cooking show" with my plastic toy food and mini kitchen set.

I have had an amazing food career that has taken me across the country and around the Globe. It has really shaped who I have become and still everyday forms how I think and see the World. Food is my love and I have been able to share it through cooking classes, my blog, as a personal chef and just sharing it with family and friends. I may now have the opportunity to share it with a bigger audience.

This summer the Cooking Channel, an extension brand of The Food Network, will launch. They are currently in the works to put together their program line up. This is where I need your help, to get the word out to them about me. If you love my cooking style and think I may have something fresh to bring to food television let your voice be heard!

And even though I dealt with the hardship of job loss twice in one year, personal struggle and sacrifice in having to change my lifestyle and leave California, I have never given up hope for a chance like this. Cooking has kept my Spirit resilient and I would be blessed to have the chance to share my story. I would reflect on my journey as a cook and tell a personal story of how my recipes are created. Inspired by trips across the country and to various exotic destinations the food of the local people has always been what I seek out and what captures my heart and soul.

I want to introduce ethnic flavors that are approachable and easily adaptable. How to use spices and other ingredients that often people may see at a market, but simply walk past them because of not knowing how to utilize them. I would focus on seasonal and local items and where to find them. Showcasing green markets across the nation and showing that no matter where you live or what time of year, we can find something seasonal and fresh. And also share tips of food preservation and pickling. I would give tips and techniques that novice cooks and pros can both use. No need to spend money on fancy equipment. Use what you need, buy things that work as multitaskers and just practice basic cooking techniques.

I want to have fun and take you along on this culinary venture!

I ask you kindly to add The Cooking Channel Facebook page. Post a comment suggesting me as a possible cooking show host including a link to my blog http://www.thefooddiva.blogspot.com/

I thank you so much and greatly appreciate your support through the years!!
Sincerely,
Alex

A Trip on the Turnip Truck

2010-02-22T15:51:00.033-06:00

In January I started contributing recipes to Earth Eats that feature local and seasonal ingredients. Besides writing up the recipe and taking pictures of the final product, my creations are also my meals. So along with my dishes being healthy and low cost I make sure they are delectable as well. I make every attempt possible to buy seasonal and local produce. With that being said, I was so looking forward to picking up some turnips at the Logan Square farmer's market on Sunday. I had an idea of possibly making some spiced braised, sorta tagine style, root vegetable dish. It was cloudy and cold and lucky for me the shopper turnout at the market was low and parking was a breeze. Before I walked in I was greeted by a fantastic aroma of frying dough. Cider doughnuts were bubbling away in hot oil and the scent of cinnamon sugar filled the hallway of the old dingy Congress Theater, where the winter market is held. I admit I had became spoiled by the open air and very inviting and aesthetically appealing markets in California. And well sad to say that the Logan Square market was dismal and very much lacking. Besides the donuts a few vendors were selling eggs, bread, cheese and pickled items, but as far as fresh produce was concerned it was very limited. I know it's winter and most plants are dormant right now. However, there are many local farms in Illinois, Indiana, Wisconsin and Michigan that are practicing year-round farming with hoop houses. Most of the time though you have to belong to a CSA in order to partake in their bounty. I am all about supporting local farms, but part of the enjoyment of cooking for me is in the shopping part. I like to seek out ingredients and find inspiration along the way. If you prefer to stay home in your pj's and have your vegetables delivered to your front door then check out these local CSA's.

So where are the veggies? No turnips, no hearty winter greens, no beets. The only green things for sale at the Logan Square market this weekend were a few herb bundles of thyme and rosemary and some fresh cut to order sprouts. Tiny Greens has a great assortment of sprouts and micro-greens which are grown organically and hydroponically. So, sprouts is what I bought. I sampled the sunflower, which were buttery and nutty. I also tried the daikon which had some mustardy heat and the cilantro was very herbaceous and a little citrusy from the coriander seed from which it sprouted from. I asked for a mix of broccoli and China rose radish sprouts. They were a nice addition to my bowl of posole the next day.

I relayed my bit of disappointment to the lady that cut my sprouts for me. She suggested I stop on over at the Dill Pickle co-op for my turnips, since it was in the neighborhood. So, I took her up on her suggestion and got in my car heading down Milwaukee Ave, westbound to Fullerton Ave. I was looking forward to paying a visit to Dill Pickle since I discovered them on Twitter a few weeks back. A quaint little brownstone in Logan Square with very minimal signage, I spotted the Pickle and walked in to explore and hopefully shop. Coming in to the co-op the first thing I noticed were little bushels of assorted produce. Some bins filled with potatoes other with citrus. I'm thinking "oranges, hell that's not local". OK I see beets and some carrots, but um, no turnips, not a one. I asked the guy with the boxes in the back "excuse me you have any turnips or rutabagas?". He replies" sorry, nope all out". Ah dang it, what's a girl gotta do to get a turnip around here? I looked around at the bulk bins of dried fruits and cereals but sad again not to see any flours or grains. I really miss the bins at Rainbow Grocery in San Francisco. I could soend the entire day filling bags with spices, loose tea and various flours like buckwheat and kamut.

I had signed up for an improv workshop at the Play Ground Theater that was set to start at noon, so I still had an hour to spare. I figured I might stop in at a little coffee shop on Halsted and just kill some time before my class started. Well, well, what do I see on Halsted a big sign for Whole Foods. I say, 'hell I'm sure I will find some turnips here". So, to Whole Foods I went along with my little duffle bag. I do what I can to stay green. Yes, of course root vegetables of all kinds. Orange, pink, yellow, purple, white and green. I picked out some parsnips, carrots, turnips and one chubby rutabaga. I know that they are all organic and seasonal, but local? Well, no they in fact are all from California. Where's the turnip truck, I want to get on and go back West. And speaking of turnip trucks why is it a bad thing if you fell off of one? The association is that one on the the turnip truck is naive and gullible and often straight off the farm. In my book that's not such a bad thing. I like turnips, there not so bad roasted with a little honey and sea salt or grated into salad. Where's the turnip's PR rep, they need a new reputation boost.

After my imrpov workshop, in which no surprise most of my scenarios involved food (a pie festival and an obsession with mayonisse to mention two), I went home to cook. On these blustery winter nights nothing is more comforting than slow cooked food with layers of deep flavors. I try to keep most of my recipes simple and approachable so that readers are excited to try them or maybe re-create them in thier own way. I always have an aresnal of spices in my pantry. I prefer to buy small ammounts of whole spices and toast and grind them myself to ensure optimal flavor. Also, by buying spices in little batches I can try new ones and play with creations in my kitchen. I peeled, I chopped, I sauteed and braised. I made a delicious Moroccan inspired winter root braise. Spices commonely used in the Moroccan kitchen include cinnamon, paprika, black pepper, safrron, cardamom and ginger. Spices are wonderful for producing and maintaining heat in the body and that's a good thing this time of year. Preserved lemons are ubiqutious to Moroccan cusine as well. I did not have lemons on hand but I did have some plump navel oranges. So that went into the pot as well. Comforted by my braised roots and satisfied to have finally found them after a long day of turnip hunting I was still California dreamin' and wondering if there was room for one more on the truck going back West.

Turnip Truck Tagine Makes 4-6 servings

1 small onion, diced 1 (1 inch) piece ginger, peeled and freshly grated
6 medium carrots, peeled and chopped 4 parsnips, peeled and chopped 2 tunips, peeled and chopped 1 small rutagaba, peeled and chopped
1 Tablespoon unsalted butter 1/2 Tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon cinnamon 1/2 teaspoon freshly ground black pepper 1 teaspoon salt 2 cups organic low sodium vegetable broth 1 cup orange segments 1 tablespoon of chopped flat leaf parlsey or cilantro

In a heavy bottom soup pot or Dutch oven heat butter and olive oil over medium heat until butter has melted. Add in the onion and ginger and cook until tender and fragrant, about 2 minutes. Add all the chopped vegetables and cook for about 1 minute. Add in the paprika, cinnamon and black pepper and continue to cook for about 5 minutes. Add in the vegetable broth and salt. Cook covered for about 10 minutes. Reduce heat to low and continue to cook slightly uncovered for another 10 minutes or until vegetables are fork tender but not mushy. Once cooked, stir in orange segments and fresh herbs. Serve as a side dish with roasted chicken or lamb or serve on a bed of fluffy couscous or rice as a vegetarian dish.