Monday, November 29, 2010

Food Truck Bash This Friday!

If you're a food truck aficionado you're going to want to head over to San Elijo Hills on Friday night, Dec. 3. The community is holding its annual Foodie Fest & Tree Lighting, and this year is featuring 20 gourmet food trucks from San Diego, OC, and Los Angeles.


San Diego favorites Joes on the Nose, Flippin Pizza, MIHO, Tabe BBQ, and Kal-bi-Q will be there. But so will a host of others, including Ludo Truck (fried chicken), Fishlips Sushi, Chomp Chomp Nation (Singapore street food), and Barcelona on the Go (Spanish tapas). The complete list is on the San Elijo Hills website. The dishes will range from $3 to $10 and you'll want to bring plenty of cash since these folks rarely take credit/debit cards.


The evening starts early -- at 4 p.m. -- for Happy Hour. At 5 p.m., the trucks open for business. At 7 p.m. there will be a tree lighting-- all at the San Elijo Towncenter at 1215 San Elijo Road in San Marcos. You can find directions here. There will be free parking in the town center at San Elijo School, San Elijo Hills Park, and at the Albertson's parking lot.



See you there!

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Tuesday, November 23, 2010

Fall Fest: Bounty to Be Grateful For in the Form of Community

It's our final Fall Fest post and the topic is "Bounty to Be Grateful For." I could rattle off the names of all sorts of beautiful produce grown by our local farmers. Year-round, San Diego has such abundance it's almost embarrassing. Fortunately, the abundance is matched by a true community feeling that's been nurtured through our farmers markets, Slow Food Urban San Diego, our chefs, and a host of volunteers who take this abundance and turn it into nurturing, nutritious meals.

Last Sunday, for instance, my friend Julie Darling, who runs Just Call Us Volunteers -- along with her catering business and professional rental kitchen,  organized a group of people to make pecan pies for Mama's Kitchen. Mama's Kitchen provides meals to HIV/AIDS and the elderly who need assistance. Chefs Sara Polczynski of the Cohn Restaurant Group -- our fearless leader in this endeavor -- and Hanis Cavin of Kensington Grill with his girlfriend Sara Stroud showed up on a very rainy morning with a couple of other volunteers to make and box 100 pies.






And, that's just one morning. There's the crew of chefs and other volunteers who give their time on Mondays and Tuesdays at Olivewood Gardens in National City to teach low-income kids how to make fresh, nutritious dishes -- with a giggle or two included. Some of San Diego's best chefs, as well as artisan purveyors and food writers, are down there regularly to help (again, organized by Julie).



There are the farmers who donate their produce to fundraisers and to organizations like the San Diego Food Bank. There are the restaurants that  participated in my Food 4 Kids Backpack Program fundraiser this past summer. There's Specialty Produce, which seems to always say yes to anything asked of them. There are the chefs who have adopted local schools. The list goes on and on.

So, the bounty I'm grateful for is the community I'm so lucky to be a part of. Food is about more than the ingredients, the techniques, and the recipes. We sit down at a table and, hopefully, we talk, we listen, we embed ourselves into each other's lives. We eat dishes we or our loved ones have prepared and savor the flavors and textures -- and appreciate the labor that went in to nourishing our bodies. If we're feeding those we don't know or teaching those who don't know how to prepare meals for themselves, we're pushing hunger away and encouraging self-reliance and good health. The best food experiences are really about sharing and nurturing -- and that's what these very gifted people do. Collectively, they inspire me with their generosity and simply huge hearts. When I say thanks on Thursday, they'll be at the top of my list.

This Thanksgiving as with every Thanksgiving, we'll celebrate the bounty of the earth and the sweetness of life. Pie, one of those homey foods we associate with bounty and sweetness this time of year, often carries with it associations of family who may no longer be with us. This time of year, I remember my grandmother -- my Nana -- Tillie, who, among other things, taught me how to make apple and pumpkin pies. Pecan pie wasn't a part of her repertoire but it is part of Sara Polcyznski's. Here's her super easy and delicious recipe. This is only for one, but you can do the math to make 100. No sweat!

Pecan Pie

1 pie crust
1 cup brown sugar
¼ cup granulated sugar
½ cup melted butter
1 teaspoon vanilla extract
1 tablespoon flour
1 tablespoon milk
2 eggs
1 cup pecans

Par bake the pie crust in a 350-degree oven for about 13 minutes. Mix all the rest of the ingredients except the pecans together until smooth. Spread the pecans around the bottom of the par-baked pie crust, then pour in the mixture. Bake at 350 degrees until set and golden brown.

Both Summer Fest and Fall Fest have been wonderful experiences and I'm a little sad that the "Fest" is drawing to a close this year. Thank you, Deb Puchalla, for inviting me to participate, and Margaret Roach, thanks for being such a great host and organizer. I've loved the camaraderie of my fellow bloggers as well as the contributions in the form of comments from all of you. But, it's also time for me to get back to writing about markets along with this process of creating recipes. I hope you'll stick with me for that journey.

Now, let's see what my Fall Fest colleagues are grateful for:

Gilded Fork: Gratitude
Caroline at the Wright Recipes: Butternut Squash Biscuits
Paige at The Sister Project: A Thanksgiving Surprise
Alana from Eating From the Ground Up: Turkeys and Apples 
The Food Network: Thanksgiving Bounty We're Grateful For 
Todd and Diane at White on Rice Couple: The Hungry Travelers Video
Tara at Tea and Cookies: Stuffed Pumpkin


It's Your Last Chance to Join Fall Fest 2010!
This collaborative effort wouldn't have been any fun without you! It's our last time this year to collectively share the bounty. Have a recipe or tip that fits our final weekly theme? You can contribute in various ways, big or small.
  • Contribute a whole post, or a comment—whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. 
  • Simply leave your tip or recipe or favorite links in the comments below a Fall Fest post on my blog any upcoming Wednesday, and then go visit my collaborators and do the same.
The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. That way, they are likely to be seen by the widest audience. Everyone benefits, and then we're all cooking with some great ideas. Or go big: Publish entire posts of your own if you wish, and grab the big Fall Fest 2010 pumpkin badge above (illustrated by Matt of Mattbites). We'll also be tweeting using #fallfood as our hashtag. Here's the schedule:
Sept. 1: Sweet and Spicy Peppers
Sept. 8: Garlic
Sept. 15: White (or colorful “white”…but not sweet) Potatoes
Sept. 22: Spinach
Sept. 29: Apples
Oct. 6: Fall Salads
Oct. 13: Pumpkin and Winter Squash
Oct. 20: Pears
Oct. 27: “Mad Stash” (as in what you’re freezing/canning/drying, etc.)
Nov. 3: Root veggies
Nov. 10: Brassicas: incl. Brussels Sprouts, Cauliflower, Cabbage or other
Nov. 17: Sweet Potatoes (couldn't squeeze them in this week!)
Nov. 24: Bounty to Be Grateful For
Finally, I hope you and your family and friends have a wonderful Thanksgiving!


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Wednesday, November 17, 2010

Too Much Swiss Chard? Make Pesto!

This week I got to do one of my favorite activities -- teach at Olivewood Gardens. And, the dish I decided to make with the kids, who are in the fourth and fifth grades in National City, was a lavash pizza with garden veggies and Swiss chard pesto.

See, we have several criteria for our recipes -- they need to be nutritious, they need to be able to be made and eaten in 25 minutes, they should be something the kids can help prepare, and the ingredients should include produce grown in the gardens. Well, it's November and the pickins are a little slim right now. What did they have in abundance? Swiss chard. So, I played around with the pesto idea and came up with a recipe that tasted good but also would be fun for the kids to squirt out of a bottle and decorate their pizzas. Sort of a cooking/art project.


The kids, of course, were completely unfamiliar with lavash (and we discovered they also need help with geography since they had no clue about what countries make up the Middle East), but they were open to trying it. First came a layer of shredded mozzarella. Then they each added a rainbow of veggies that could include mushrooms, broccoli, cherry tomatoes, red onions, red peppers, jalapenos, grated carrots, sliced black olives, zucchini, and chopped tomatillos. Then a little more cheese followed by squirts of the pesto.



Each square went into a 375-degree oven for about 13 minutes. I have to say they were delicious and the kids loved them. I have photos to prove it, but we didn't get permissions for publishing them so they'll stay in my computer...

Now, here's the kicker. By the third class I was looking to change things up so when we were making the pesto I asked the kids if they wanted to add any other ingredients and see what would happen. They decided on a handful of chopped tomatillo and a few tablespoons of chopped chives. And, it was delicious! Even better than the original, plus the kids were thrilled that they had created a recipe.

Swiss Chard Pesto
Makes 2 cups

1 pound Swiss chard (or kale, spinach, or other leafy green)
2 garlic cloves, minced
1 teaspoon lemon juice
½ teaspoon honey
¼ cup grated parmesan cheese
3/4 teaspoon salt
½ teaspoon ground pepper
½ cup or more olive oil
(feel free to add about 1/2 a cup of chopped raw tomatillo and 3 tablespoons of chopped chives)


Carefully wash the Swiss chard leaves. Remove the tough central ribs, then tear into smaller pieces.

Puree all the ingredients in the food processor or blender to form a smooth paste. Taste and adjust seasonings.

Store in the refrigerator in a glass jar, covered with a thin layer of oil, where it will keep for a week or more. It also freezes well.




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Tuesday, November 9, 2010

Fall Fest: Roasted Brussels Sprouts with Balsamic Vinegar

For some reason Brussels sprouts are a controversial vegetable. I can't tell you how many people I come across who just can't stand them. I don't know if it's the flavor or the texture, but they have issues. Not me. I love these cute little brassicas. Especially roasted. And most especially when roasted with balsamic vinegar, which caramelizes them and adds a nice zing to their earthy flavor.

Usually, I buy Brussels sprouts by the bagful at Henry's, but I finally saw some still on the branch at Suncoast Farm's stall at the Little Italy Mercato. I've also seen them since at Trader Joe's. I like pulling each little ball off one by one and they seem fresher still clinging to the plant they grew on.


This is a recipe I use for both Brussels sprouts and baby artichokes. It also includes sliced garlic cloves and red onion.

Roasted Brussels Sprouts with Balsamic Vinegar
Serves 6

2 pounds fresh Brussels sprouts, sliced in half
1/2 large red onion, thinly sliced
6 cloves garlic, thinly sliced
Several sprigs of fresh oregano
Olive oil
Balsamic vinegar
Salt and pepper to taste
Grated Parmesan cheese (about 1/3 of a cup)

Pre-heat oven to 425 degrees. Bring a large pot of water to a boil.

Add Brussels sprouts to the pot of boiling water and blanch for three minutes. Drain. In a large mixing bowl, add the Brussels sprouts, onion, garlic, oregano, and salt and pepper. Drizzle with olive oil and vinegar and mix until the ingredients are well blended.

In a large casserole, pour just enough oil to cover the bottom. Add the vegetable mixture to the casserole. Drizzle with a little more olive oil and vinegar.


Roast, covered, for 20 minutes. Then reduce heat to 375 degrees, uncover the vegetables and sprinkle generously with the Parmesan cheese. Roast uncovered for an additional half hour.


Here's what my Fall Fest colleagues are doing with brassicas:

Food Network UK: Why I Love Cabbage Soup
Todd and Diane: Spicy Brussels Sprouts with Mint
Paige at The Sister Project: Brussels Sprouts to Convert Even the Most Determined Haters
Liz at Healthy Eats: Kale 5 Ways (Including Kale Chips!)
Alison at Food2: All About Broccoli and Cauliflower
Michelle at Cooking Channel: Cauliflower with Sweet Potatoes
Kirsten at Food Network: Cheesy Brussels Sprouts
Caroline at Caroline at The Wright Recipes: Fresh Brussels Sprout Salad with Pears and Blue Cheese
Alana at Eating From the Ground Up: Brussels Sprouts Gratin 
Gilded Fork: Bodacious Brassicas
Nicole at Pinch My Salt: Shredded Brussels Sprouts with Bacon and Walnuts


Now It's Your Turn to Join Fall Fest 2010!
This collaborative effort won't be much fun without you! The more info we all give, the more we'll all enjoy fall's harvest. Have a recipe or tip that fits any of our weekly themes? You can contribute in various ways, big or small.
  • Contribute a whole post, or a comment—whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. 
  • Simply leave your tip or recipe or favorite links in the comments below a Summer Fest post on my blog any upcoming Wednesday, and then go visit my collaborators and do the same.
The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. That way, they are likely to be seen by the widest audience. Everyone benefits, and then we're all cooking with some great ideas. Or go big: Publish entire posts of your own if you wish, and grab the big Fall Fest 2010 pumpkin badge above (illustrated by Matt of Mattbites). We'll also be tweeting using #fallfood as our hashtag. Here's the schedule:
Sept. 1: Sweet and Spicy Peppers
Sept. 8: Garlic
Sept. 15: White (or colorful “white”…but not sweet) Potatoes
Sept. 22: Spinach
Sept. 29: Apples
Oct. 6: Fall Salads
Oct. 13: Pumpkin and Winter Squash
Oct. 20: Pears
Oct. 27: “Mad Stash” (as in what you’re freezing/canning/drying, etc.)
Nov. 3: Root veggies
Nov. 10: Brassicas: incl. Brussels Sprouts, Cauliflower, Cabbage or other
Nov. 17: Sweet Potatoes
Nov. 24: Bounty to Be Grateful For
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Tuesday, November 2, 2010

Fall Fest: Roasted Carrot and Fennel Soup with Miso

It's November and just when Southern Californians thought the summer we never had (or had much of) was in the history books, the over-paid seers in the weather forecasting industry tell us we're going to be hitting temps close to 90 this week. Which, of course, is the day before I made a warming, cold-weather soup.

Because, after all, this is root veggie week in Fall Fest land. And on a chilly, rainy Saturday morning in San Diego, I thought about carrots and fennel and leeks and a picture formed in my mind of soup. A hearty soup based on roasting the vegetables and then adding some unusual flavors -- say white miso and shichimi togarashu. Never heard of shichimi togarashu? Well, next time you're at a Japanese market, find the condiment aisle and pick up a small jar of this pepper mix which contains red pepper, roasted orange peel, yellow and black sesame seeds, Japanese pepper, sea weed, and ginger. It's very aromatic and just a little spicy.


Anyway, I was inspired on Saturday to figure out how to make this roasted carrot soup. On Sunday, I pulled out a four-cup container of homemade chicken stock from the freezer to defrost. On Monday, I had a meeting at Specialty Produce and ended up going home with bunches of beautiful baby carrots and fennel bulbs. The weatherman be damned. I was making soup.


Roasted Carrot and Fennel Soup with Miso
Serves 4 to 6

2 pounds carrots, trimmed and washed
3 fennel bulbs, trimmed, washed, and halved or quartered, depending on their size
2 leeks, trimmed, washed, and sliced
2 cloves garlic, minced
1-inch piece of fresh ginger root, peeled and minced
Extra-virgin olive oil
1/2 pound carrots, washed and sliced
4 cups chicken stock
1/2 teaspoon nutmeg
1 1/2 teaspoon Shichimi Togarashi
4 tablespoons white miso
1 pint half and half

Pre-heat the oven to 400 degrees.

If you're using full-size carrots, cut into thirds and slice the width of the thickest pieces to keep the carrots as similar in size as possible so they'll roast evenly. If you're using baby carrots, slice only those that are much larger to make them somewhat uniform. Add the carrots and fennel bulb pieces to a cookie sheet and toss with olive oil. Roast for 20 to 30 minutes until the vegetables are soft and turning brown.



While the carrots and fennel are roasting, heat up a Dutch oven and add about a tablespoon of olive oil. Add the leeks, garlic, and ginger and saute until the leeks have wilted and are beginning to caramelize. Add the sliced raw carrots and continue to lightly cook over low heat.


When the roasted vegetables have cooked, remove them from the oven and let cool until you can handle them. Then use a kitchen shears and holding the carrots and fennel over the pot, cut them into smaller pieces to add to the leek mixture. Stir together and then add the chicken stock. Bring to a boil and then simmer for 20 minutes, covered.

Remove the lid, and either use an immersion blender to puree while still warm or let cool to puree in a blender or food processor. Add nutmeg, Shichimi Togarashi, and the miso. Stir well. Then add the half and half. Stir and taste. Adjust the seasonings if necessary. You can reheat the soup to serve or let it cool and sit overnight to let the flavors come together. I garnished my soup with toasted, spiced pecans.


So, how are root vegetables enticing my Fall Fest friends?

Gilded Fork: Hidden Jewels of Harvest
Michelle at Cooking Channel: Roasted Beet Salad
Food Network UK: Return to Your Roots
Roberto at Food2: Easy Roasted Root Veggies
Kirsten at Food Network: Root Veggie Sides to Try
Liz at Healthy Eats: In-Season Root Veggies
Caroline at the Wright Recipes: Slow-Cooked Pot Roast with Root Vegetables + Apple, Potato and Celery Root Mash
Nicole at Pinch My Salt: Rutabaga Puff
Paige at The Sister Project: Sweet and Savory Soup Too Good to Hide


Now It's Your Turn to Join Fall Fest 2010!
This collaborative effort won't be much fun without you! The more info we all give, the more we'll all enjoy fall's harvest. Have a recipe or tip that fits any of our weekly themes? You can contribute in various ways, big or small.
  • Contribute a whole post, or a comment—whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. 
  • Simply leave your tip or recipe or favorite links in the comments below a Summer Fest post on my blog any upcoming Wednesday, and then go visit my collaborators and do the same.
The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. That way, they are likely to be seen by the widest audience. Everyone benefits, and then we're all cooking with some great ideas. Or go big: Publish entire posts of your own if you wish, and grab the big Fall Fest 2010 pumpkin badge above (illustrated by Matt of Mattbites). We'll also be tweeting using #fallfood as our hashtag. Here's the schedule:
Sept. 1: Sweet and Spicy Peppers
Sept. 8: Garlic
Sept. 15: White (or colorful “white”…but not sweet) Potatoes
Sept. 22: Spinach
Sept. 29: Apples
Oct. 6: Fall Salads
Oct. 13: Pumpkin and Winter Squash
Oct. 20: Pears
Oct. 27: “Mad Stash” (as in what you’re freezing/canning/drying, etc.)
Nov. 3: Root veggies
Nov. 10: Brassicas: incl. Brussels Sprouts, Cauliflower, Cabbage or other
Nov. 17: Sweet Potatoes
Nov. 24: Bounty to Be Grateful For

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