Wednesday, July 30th, 2008
Ceviche screams summer. With its no-cook, no-fuss simplicity and it’s cooling, refreshing character, I think it is the perfect recipe for July. Unless, of course, you are in the Bay Area where it has been rather chilly as of late. Or if you live in the northeast where storms and rains have been raging. Geez, I sure hope it’s hot somewhere because this is a simple recipe that takes minutes to prepare and will impress your family and friends at the next potluck. (more…)
Posted in summer recipes | 6 Comments »
Monday, July 28th, 2008
Before I stepped foot in the San Francisco Baking Institute (SFBI), I had never really baked a loaf of bread in my life. Well, to be honest, I did make a loaf of Irish Soda Bread with my mom for a school project in the second grade. But I really don’t remember too much from that experience, so I am not going to count it. So why did I sign up for two weeks of intensive bread training? Basically, because I needed to conquer my fear of mixing doughs and placing them in the oven. (more…)
Posted in whole grain recipes | 9 Comments »
Tuesday, July 22nd, 2008
While I was in Vermont I enjoyed a very special meal at The Inn at Shelburne Farms. The restaurant is part of the Vermont Fresh Network, a non-profit group that is helping to bridge the gap between farmers and restaurants and get more local foods on the table. Everything on the menu was raised locally, often at Shelburne Farms itself (which is well known for its award-winning cheddar cheeses).
We sat on the outdoor patio, overlooking Lake Champlain and the Adirondack mountains - it was the perfect summer night.
Inspired by the farm, the food, and the good times, I knew I had to pick up the Shelburne Farms Cookbook and bring some of the tastes and memories home. This pasta dish jumped out at me because I love corn as an ingredient when it is used in non-traditional ways (my current favorite is as a pizza topping). If you are looking for a light, quick summer meal that can be thrown together at the last minute, this is the recipe for you.
Chanterelles, Corn and Zucchini Bucatini (adapted from Cooking with Shelburne Farms)
(serves 4)
• 1 pound bucatini
• 4 bacon slices, minced
• ¼ pound fresh chanterelles
• 2 cups corn kernels (from about 4 ears of corn)
• 2 zucchini, sliced into matchsticks
• 1 tablespoon extra-virgin olive oil (and a bit more for garnish)
• ½ cup fresh basil, thinly sliced or torn
• 1 cup goat cheese, crumbled
• fresh ground black pepper to taste
Over high heat, bring a large pot of water to a gentle boil. Add a generous pinch of salt and the bucatini, cooking according to the package directions (the bucatini will take a bit longer).
Set a large sauté pan over medium-high heat and add the minced bacon, cooking for about 1-2 minutes (until the bacon begins to crisp up). Add the chanterelles and corn kernels and cook for 4-5 minutes, stirring occasionally. Add the zucchini and cook for 3-4 minutes.
Drain the bucatini and add to the pan with the vegetables, tossing to coat. Plate the bucatini and garnish with fresh basil, goat cheese, a pinch of fresh ground pepper, and a slight drizzle of extra-virgin olive oil. Serve immediately.
More Shelburne Farms on the Web:
Eggs on Sunday: Cider-Glazed Squash
Farmgirl Fare: Cookbook Review
Posted in summer recipes | 5 Comments »
Tuesday, July 15th, 2008
It’s gotten to the point that when I visit my friends in Vermont I have to make a reservation at Hen of the Wood - it is a restaurant that I just cannot pass up. A converted mill with a field stone-walled dining room that overlooks a waterfall, the whole vibe of the restaurant is rustic, casual and authentically Vermont. In his own words, Chef Warnstedt creates food that is:
- Simple, uncomplicated and down-to-earth. The uniqueness of our dishes comes from the depth of flavor found in each ingredient. We create menus based on the wealth of premium ingredients found only miles from the restaurant in the lush Green Mountains and Champlain Valley.
In an effort to recreate a bit of the Hen of the Wood experience back here in Berkeley, I stopped by the Temescal Farmer’s Market in Oakland on Sunday morning and picked up the ingredients for this radish salad (and some dearly missed Blue Bottle Coffee). This is a fun and quick salad to make, with the most time going to removing the peas from the pod. (more…)
Posted in summer recipes | 4 Comments »
Thursday, July 10th, 2008
Ah! July has been busy! I have spent the last 2 weeks mostly disconnected from the internet, bouncing around the Adirondacks, Vermont and Quebec. It’s been one of those vacations where you don’t feel super-relaxed and zip from one event to another, so I am actually looking forward to getting back to Berkeley for some down time.
Well, not too much down time. Next week I kick off a three-week stint at the San Francisco Baking Institute where I will be conquering my fear of baking and learning the art of artisanal breads. (more…)
Posted in anytime recipes | 3 Comments »
