Two Degrees: Helping To Get Food to Hungry Children

We are in serious trouble. Not just because the economy is in the tank or because so many people are out of work. We are in serious trouble because there are more hungry children in the world than there should be. To me, that means that there are any.

Last night my buddy Carina tweeted this: "..turn your attention to Somalia. 29,000 kids under 5 have died in last 3 months. Famine will rise without aid usaid.gov"

That is the kind of tweet that gets stuck in your throat. I know what is happening in Africa, wars, famine and their inability to live as nomads as in the past (so they could move on from illness to where there was clean water & seasonal food) has caused decades of strife and had far reaching affects on an entire continent.

But what the hell is our excuse in America? Per the stats on the Share Our Strength site, 15.5 million children live in poverty. In America. Enter the people behind Two Degrees. Children cannot function or thrive when they are hungry. They can't focus or play or live to the level in which children should, if they are hungry.

Two Degrees is working toward change by providing a nutrition pack to a malnourished child for every Two Degrees bar you buy. The company was kind enough to send me three bars to check out, but they also sent a nutrition pack and you know what? That pack had a huge impact. If I buy a bar, some child gets this? Wow.

We are in trouble and it is up to us to do more, to do better, to right by our kids. If it takes a village to raise a child, then it takes the world to raise millions of them. Children are the future of the world and buy taking one simple step, we can help then along the path to healthy lives. You can buy Two Degrees bars online or at your local Whole Foods. Let's make those numbers no child hungry or malnutritioned. Let's make each child healthy, happy, active and whole!

Perfect Ice Cream Pairings!

I've got some good news and some better news. The good news is.. it's national Ice Cream Month! And I'm here to share Chef Tim Nugent's perfect ice cream pairings, courtesy of the good folks over at Real California Milk. They hosted a group of us over at the beautiful Ketchum Kitchen where we could talk about some great California ice creams and the magic of the sundae.

Per Merriam-Webster, a sundae is ice cream served with topping (as crushed fruit, syrup, nuts, or whipped cream) and the first known use of the word was 1897. We've come a long way from ancient Rome when snow was mixed with honey, and from Victorian England when flavored ices were a regular part of the Upper Crust's dessert array. Today the variety of flavors available would blow old Nero's mind and the Victorians would no doubt tremble in horror at the idea of partaking in Foie Gras, bacon, licorice or Whale. No, I'm not making that last one up.

Lucky for us, we got some delicious flavor combinations and none that were too scary!

Chef Tim Nugent is a real treat all in himself and a real charmer. I love that he is exactly what you saw if you watched Just Desserts, an honest representation of a hardworking Pastry chef and all around great guy! The first sundae we tried (the second and third picture) was a vanilla ice cream with caramel, cherries, almond brittle, whipped creme fraiche and a hit of black salt. This sundae was great and that black salt elevated it to fantastic in my book. That extra layer of flavor was perfect in the balance.

The last photo is Humboldt Organic Chocolate ice cream with bitter chocolate syrup, smoked salt and pink peppercorns. Since pink peppercorns are not true members of the pepper family they add an interesting flavor to desserts.

From top left: Thrifty Coconut Pineapple with lemongrass syrup, grilled pineapple and toasted coconut. It's a little on the sweet side, so I think this would also be great with some lime for a citrusy break.

Loard's has been an East Bay staple my whole life, oh & way beyond. We would go for Sundaes because the ice cream is good (try the chocolate mint!!) and you had your choice of dreamy sundae options! The one above is Loard's Lemon Chiffon drizzled with limoncello and topped with whipped cream & marcona almonds. This creamy goodness will make anyone smile and you won't need a lot of it to be satisfied!

Strawberry Crystal ice cream with a drizzle of balsamic reduction and deep fried basil leaves, refreshing and simple. This would be an elegant end to an Italian based meal to carry through the flavors.

I had no idea that Fresno State made ice cream, which just proves that you learn something new everyday. The fresh peach was light and paired nicely with a thyme meringue & a roasted strawberry sauce.

 

Like waffle cones but want your ice cream in a bowl? Edible waffle cone bowls! Shirts proclaim ice cream love and we scope out the ice cream sundae bar.

 My concoction: Bourbon Vanilla ice cream from Silver Moon with condensed milk, Marcona almonds, black sesame candy and a hit of sea salt. So ready to create your own sundae bar for a party? Try this:


*Have at least one flavor of ice cream per person invited.

*If you plan to make ice cream, keep in mind how much time it will take to make your base, freeze and set. Don't wait until the last minute unless you really like to be frazzled.

*Vary your sauce options beyond chocolate and strawberry. Make a caramel with lemon verbena or cardamom for some great flavors addition. Remember that condensed milk also makes a quick easy caramel substitute and that you can easily make your own flavored simple syrup for an extra shot of taste.

*What goes on top? Nuts? Sure. Fruit? Why not? Want some other options? Toasted coconut, caramelized coffee beans, shortbread, ladyfingers, crushed graham crackers, sesame candy, marshmallow, chocolate or other flavored chips, whipped cream or creme fraiche, salt....if you can think of it and it will go with sweets, add it to your list!

*Have enough containers, spoons etc for both the items on the sundae bar and for your guests to eat. I know that might sound silly, but trust me, that one is not as no brainer as it seems.

Have fun! Summer is just beginning and there are many days to enjoyed with your friends and family having a great time and eating well. But if you get your hands on some sauerkraut ice cream? Please don't invite me.

Tillamook Sandwich Week

This week you have the chance to hit up some of your favorite food spots to eat some awesome Tillamook creations! If you love cheese and really, who doesn't, be sure to support these local joints by dropping by & grabbing a bite!

Tillamook Sandwich Week participating restaurants

Don't miss a chance to taste the cheese in your hood! Loaf Love Tour

Cheese, glorious cheese!

So you already know that I have bragging rights for being the Tillamook Fan of the month in May. Last night it was essentially confirmed by the ladies at Tillamook that I am indeed, a superfan. Don't scare though, as they also confirmed that I don't seem at all stalkery. HA! Little do they know.....

 Firestone Double Barrel Ale was a toasty pairing for tomato soup shots and ham & cheese biscuits. This is most certainly a beer I can drink more of!

Last night I tried the Garlic Chili Cheddar for what I thought was the first time. However, looking back at the post for last years awesome Tillamook event at American Grilled Cheese Kitchen I see it was there and for some reason didn't register. I can promise you that is no longer the case.

I see really great things for the Garlic Chili Cheddar in my future! see? Superfan!

Last night Heidi introduced us to her version of grilled mac & cheese sandwich. It is the ultimate in decadent carbing and not for the faint of heart. Mac & Cheese sandwiched with cheddar on one side and pepper jack on the other and then grilled to perfection. If you do not fear the carb, definitely check it out! PS: DON'T FEAR THE CARB!

And don't miss the lovely Tillamook peeps when they come to do tastings in your town! Great cheese and really wonderful people. How can you lose?!

Of Underground Markets, 21st Birthdays and Ice Cream

When I saw that there would be Bacon Caramel Corn and Candied Violet Ice Cream at the ForageSF Underground Market this week, I decided this would be a good time to check out the scene. Both of those treats were good, though neither ended up being our favorite.

Every booth had foods with pretty colors and lovely packaging. The vendors were fun, friendly and delighted to share their wares with so many excited people. My brother and I got there first and made the rounds to see what was available before we started buying. Our first stop was Simply Mochi were we tried the Lemon Curd, Blueberry Red bean, Strawberry Cheesecake and Strawberry & Chocolate. After much tasting & discussion the winner for both of us, based on flavor and consistency was the Strawberry Cheesecake.

Lemon Curd (left) and Strawberry Cheesecake Mochi

 Dorian was very happy to see Oaktown Jerk in the house and grab a bag of his favorite Thai Basil jerky. He also snagged some amazing chocolate chip cookies made with honey from Bay Area Bee Company. Before we started drinking mimosas, we decided to see what there was for noms and settled on a saucy pulled chicken sandwich from Good Foods Catering and a pastrami sandwich from Jablow's Meats. Dorian wanted to get some of the bbq sauce and try it in the pastrami, so next time he just might!

messy rules. and the sauce was so good!

we both agreed, we could have eaten several of these. the meat was smoked Friday!!

When Heather came, we had another round of Mimosa's and got to see the market again with a fresh (read, not starving) eye. Pie in a jar? Win! Hibiscus and Quince jam? Yes! After leaving the market, we headed toward the Pirate Store and Paxton Gate. We stopped at the Children's Paxton Gate store and I fell in love with Courtney Cerruti's beautiful work, most especially the owls.

The owls are all love. Go to her to see the rest. You will be so happy you did!

We also came across SFMADE, where there were corsets, candies, jewelry, kids capes and even tobacco on sale that were all locally made!

We then headed off to Bi Rite for ice cream where Salted Caramel was the favored flavor.After dropping Ms. Heather in cab, Dorian and I headed off toward 24th st so he could get the full Mission experience. We ended at Rosamunde because when I said the word sausages my brother started to salivate.

Dorian chose lamb and I went for the boar. Then we shared out so we got one of each and we split fries. The boar was good though once again the consensus was mutual with the lamb the clear favorite. All in all, this was a great day and the first ever with my brother old enough to drink! Yay for good days!

Tantilizing Thursday: Tacolicious

SF Chocolate Salon 2011: the roundup

For the record, being a judge at something like the Chocolate Salon is no easy feat. You have to try as much as you can, make notes and then an informed decision. And you have to choose from well over 30 artisan chocolate makers.

I loved the setup this year, with the booths being farther apart it was easier to work your way across the room. I will say that my usual complaint stands and has nothing to do with organizers. People are shockingly short in manners. I actually had a woman back so far into I am not really sure how she managed not to notice but she didn't. I also had another judge step directly in front of me at one point and cut me off. This sort of behavior is pretty bad form and happens quite frequently at events, which makes me sad.

Now onto the good stuff! I tried so much chocolate Sunday and I have to say that there were some serious highlights for me.

I actually spent quite a bit of time at the Divine Chocolate booth chatting with Mark and trying the offerings. I discovered today that he is the CEO and you know what? I think that his passion for chocolate and for the company he works for should be shared by more CEO's! He was excited to share and lacked pretension in anyway. I was wowed by the dark chocolate with orange and ginger, which was light on the ginger with a fresh orange flavor and the 70% dark. I am already a fan of their products, so it was great to have the chance to try a new product and have such a delightful chat! If you've never had it, I am a sucker for the White Chocolate Bar with strawberries.

I wouldn't have known about this next discovery without a heads up from my friend Janet. Snake and Butterfly had dulce de leche chocolate dipped jalapeno peppers and they were nothing like what I expected. This is a treat I would go out of my way for: sweet spicy chocolate decadence at its most interesting. I tried all of the caramel offerings as well and I really loved the honey caramel. The texture and flavor was spot on!

I cannot stress enough that if you have the chance, you try Marti Chocolatts. The woman behind Marti, Tonet, is positively working magic with her truffles.The standouts for me were the Buko Pandan, the taste of fresh coconut making me fall even more in love with one of my favorite fruits, the Chevre en Choco Blanc which hit a home run with a hint of fresh mint and the Pineapple which burst onto the tongue in a happy tropical dance.

Tonet is a wonder who walked us through the tasting and chatted happily about her creations. Every bit of her love comes through in her work, including the Durian. For my first time trying it, it was pretty painless being wrapped in chocolate. Though I may never be a fan of the stinky fruit, I am glad to have the chance to try it.

One of my other favorites is Vice Chocolate, who have never disappointed me since we first met. I am mad for the Spicy Orange Almonds, but this time around I was in rapture over the Pear & Ginger caramels and the White Chocolate with Kaffir Lime. Vice always has great flavor combinations so whether you prefer traditional or more wild flavors, give them a try.

There were some major highlights to the day as I intersected with my friends chatting about life and chocolate, but my favorite moment had to be when Wendy from Socola asked Heather if eating her Siracha truffle was like being punched in the face and Heather responded that fist was wrapped in a velvet glove.

This is the sort of playfulness that endears people to me but Wendy is a serious powerhouse when it comes to flavor. I tried my second Durian flavored truffle of the day (and no matter how much I like you guys, it still tastes like feet!) and the classic Vietnamese Coffee. I adored the sassy slap of the Siracha truffle, which I followed with a cooling Jasmine. That was a perfect way to try them, complimentary and working to greater ends.

I really liked William Dean's Mexican Mango and the lovely Matcha tea, though I found myself a bit overwhelmed by the PB&J.

Another standout for me was New Tree, who always has some fresh & interesting offerings. This time I fell head over heels for the Milk Chocolate Apricot. Smoothly creamy and tasting of that delightful stone fruit, this is a treat I might have a hard time sharing with others. Also great was the 73% dark laden with Pink Peppercorn. New Tree also had some of the most nicest people I encountered. The ladies at this booth were all so sweet and treated everyone like a VIP.

My favorite discovery of the day on the bar side was Medecasse. All the cocoa comes from Madagascar and the owners have taken bean to bar excellence one step further by actually making the bar in Madagascar as well. The spirit of the people live in these bars. I recommend the sea salt with cocoa nibs and the 70% bar which owes its fruitiness to the terroir. The 80% bar has a subtle bitterness a true chocolate lover will appreciate.

I also enjoyed the surprise of Fabrica de Chocolate Momotobo. The almond and Orange Blossom sang, the green chileTamarind. I am not one who ever seeks out that flavor, but the memory will long stay with me of that marvelous zing.

All in all it was a great day and I am honored to have been a judge. I can't wait to see what new treats will be showing up next year!

Choclatique in action

French Toast from Cuisine Noir

Pure Dark

CocoTutti

Lulu's Chocolates was having a great time!

Urban Legend Cellar reps Oakland

Swagapalooza 2011

What I love about events is that I always meet the most interesting people and with Swagapalooza I have the opportunity to meet people outside my normal set, get some swag and perhaps find a new product or two to love.

Last year I was happy to get my hands on a bendable tripod, which I can now use, having received a lovely camera for Christmas. This particular event was created to help give new products PR they might not otherwise get and gives us a chance to discover some great new stuff.

This year’s crop was pretty good though I have a few kvetches:

     1)  If you are going to have that many food bloggers in one room, do better than pizza, crudités and pinwheels. With the amount of amazing underground food in SF, it feels like a golden opportunity was missed here. Magic Curry Kart and Dishcrawl were in the house, magic could have happened!

     

     2) Have a plan for when you totally lose your audience as to how you will get them back. I admit a few of the speakers lost me, though I tried to rally. It wasn’t easy.

The Keynote was given by Justin Kan of Justin TV, who in my opinion should get a good sport award. We were a bit of hecklers, but part of what he didn’t realize was that we were a) talking about the jacket he was wearing and b) the women were checking him out. So Justin if you read this, we loved you Justin

Transcendent Man may just be the scariest thing ever. I am all about technology and the things it can do to make the world a better place, but this is also one of my paranoia issues. The idea that Ray Kurzweil seems to believe that we are destined to merge with tech in the near future? Uh, yeah, did you see a little movie called Gattaca? Freaky stuff.

Boom Boom! Revolution - A card game you play by performing 'underground acts of guerilla goodness'. I get the concept but I am really sad that we need cards to tell us to be nice to people. I try to do good every day, even if all I do is smile at a stranger, compliment someone or help a friend in need. I get that I am not the norm. I also don’t dig the idea that you do good and then go online about it. The point of a good deed is that you do it, not that you get credit.

On the plus side, I went to the bar and made a new friend who lives in my town, crochets and likes hugs. Win!

Stunner of the Month You know what? Um. No. This presentation totally lost me. And I was not alone. For so many reasons.

Grubwith.us Did these people speak? I got a flier in my bag, but I have no recollection of them.

SwipeGood - You want to do good and have guilt free shopping? Do you need to round up while shopping to feel good about yourself? I do volunteer work and have for years. Also, since we are already seeing more companies like Tom’s Shoes, I feel better knowing that if I buy something someone who needs it gets a tangible item, ala TwoDegrees who gives a nutrition pack to a hungry child for every bar you buy. This is the sort of business model that more companies could follow and gain a lot of support. Also, the gent who spoke was cute, so that helped keep people engaged. So there is a lesson here: we are just shallow enough to listen when a cute boy is doing the talking.

I love FlingsBins these Pop-up recycling and trash bins are perfect for Spring and Summer filled block parties and picnics. I can’t tell you the amount of times we have been at a park and the trashes are hard to find or full. The fact that you can now bring your own and make sure that all your recycling is neatly taken care of in a biodegradable bag? Great!

SourFlour – Danny made one misstep in his speech, when he said the bread he had baked for the event was mediocre. After meeting him, I understood where he was going with that statement, but my advice is never be too humble when selling yourself and never be humble in a room full of drunk people who might yell at you. And one more thing: Don’t be the drunk idiot who is yelling rude things at the nice guy on stage.

My favorite presenter of the night was Sabøteur, hawking the world's first tailored waterproof blazer. This woman is trying to bring some class back to the men in startups here in the Bay Area. I heard some people bitching that she doesn’t do women’s clothes but you know what? We should be thanking her, ladies! There is nothing wrong with a man wearing a nice jacket and shirt. Also, women really don’t need one more freaking designer, trust me.

We were given shirts to take home and Sascha of course complained about the color (why does it always have to be black?) but I love the blue stripes and thought it looked stylish.  For $75 you get a nicely tailored shirt, extra buttons and some very nice cufflinks. The only real complaint he had was that the underarm seam was a bit scratchy, so hopefully that will be fixed by washing it.

All in all, I think the event was great and I look forward to next year to see what amazing new products and interesting new people will be part of the crowd!

SF Chocolate Salon 2011

This years salon is the 5th annual SF Chocolate Salon and it looks to be the best one yet! Each year I discover a new chocolate maker that I love, many of whom are local to the Bay Area. The plethora of amazing artisan chocolate makers is absolutely mind blowing!

On top of the opportunity to taste test many of these delicious concoctions, there will be recipe and technique demos, interviews with top chocolate specialists like one of my personal faves Alice Medrich and some fascinating takes on the classic treat via such as Van Gogh Vodka, the makers of Dutch Chocolate flavored Vodka.

There are still some tickets left, so join your fellow chocolate lovers and let's enjoy some of the best that is on offer!

Here is a list of just some of the participants this year:

The TeaRoom chocolate, Guittard Chocolate Company, Christopher Michael Chocolates, Choclatique, Divine Chocolate, Alter Eco Fair TradeChocolate, Dolce Bella Chocolates and Cafe, Neo Cocoa, Ghirardelli Chocolate Company, Vice Chocolates, Socola Chocolatier, Amano Artisan Chocolate, and many many more!

Follow the Chooclate Salon on Twitter!

Weather Rythyms: Staying Cool in the Heat

Last week here in the Bay Area, it was pouring down rain and everyone needed coats & rain boots.

This week the sun is shining rather fiercely and giving us a preview of  what summer will be like. The most important thing you can do while rolling with the ever changing weather is take the necessary precautions so that you can stay healthy and enjoy the sun!

*Stay Hydrated. I hear you saying you drink a lot of water but when the weather changes like this it's a good idea to drink more. Sweat, drink water, repeat.

*Eat well. Hydrating foods will carry you a long way: cucumbers, strawberries, watermelon and potatoes are just a few of the foods that help hydrate. Feeling a bit dry? A glass of water & a few fresh berries will help set you to rights again. Want more food that hydrate? Shape Magazine's go you covered.

*Sunscreen. It smells funny. It gets in your mouth when it sweats off. I personally hate the stuff, but am forced to wear it because I burn easily. The only sunscreen I have ever used and liked has been Alba Botanica. Since they make an unscented one, it doesn't bother my allergies and it protects my face.

*Dress weather savvy. Here in the Bay Area one usually needs to have at least a sweater handy in case of micro climate. That doesn't mean you have to wear it though! Wearing too many  clothes in warm weather can lead to dehydration or worse, so be smart and safe.

There are an amazing amount of fun things to do this weekend, so have fun, stay loose and enjoy the sun!


Urban Stitch  Tonight! Drinks, food and fashion for a low price!

Art Murmur Oakland has a plethora of talented Artists showcased every First Friday

Passport to the East Bay Check out the East Bay's hottest wineries this Saturday!

Chez Papa's for late lunch

It's raining. I've been coughing and cooped up all week, which has been super annoying. The remedy as it turns out was Chez Papa. It was quiet, meaning I hit at the right time. The music was lovely, my server was welcoming and the host was singing in a baritone to the French songs playing. It was, just what I needed.

I'd love to have some black chandeliers. Much cooler than the ones at my grandmother's when I was growing up.

The bread was still warm when my lovely server brought it me. Butter on warm, crusty bread? Heaven.

caramelized onion soup with cheese was perfect for the weather and perfectly seasoned

When I asked if she would choose the nicoise or the chicken, there was no hesitation. The chicken and polenta were homey and worth savoring. So I did.

This plate belies the combination.it looks so innocent yet it was sublime. The rich creamy chocolate followed by the green tea ice cream was quite an experience for the mouth.

 I thanked my server when I left, and I spoke to her about the food as I was trying each course. I put myself in her hands and I am so glad I did, because her choices were dead on. 

I also hugged the host and told him he should sing with every song. This is one of those times when I didn't want to use a lot of words, yet wanted to share such a wonderful dining moment with you.

I will most certainly be visiting again!

Ode to a Lemon Crêpe

If all life were simplicity, we might be better off.

I have as a rule always leaned towards crêpes filled with things. Usually fruit. I try to avoid savory crêpes having had some unpleasant encounters.

Let me tell you though that now I have met my favorite crêpe there is a new standard by which all others will be judged. The choice was made quickly. Looking over the menu it seemed so simple. There was one that jumped out at me immediately.

I ordered and watched with delight as my treat was made. The booth owner chatted about the wind and how she could use it to see what areas were cooking faster. I liked that she talked to me as she worked. The dynamics of good food are truly built on the all arounf feeling one gets when in the presence of someone who loves what they do.

The smell of food was all around, delicious and inviting. I didn't want anything I had to think too hard about. (Of course I am writing this at midnight, hours after eating. So I am still thinking very hard about it.)

The crêpe was flipped, spun and then flipped again. Spun a bit more. Then a liberal sprinkling of sugar followed by half a lemon.

Then it was folded in half, a pat of butter inserted under it and gently, delicately folded before being placed in a paper holder & then on a plate. I paid for my food, thanked her and sat down in the sunshine. I opened my book & began to pick apart my food.

I ate it with my fingers, tearing up bits and eating them at leisure. There was music and wind, there was the sun on my back and the sweet sunny lemon in my mouth. I have made crêpes myself and had them served many different ways. I can tell you that yes, this one was wonderful but also perfectly timed.

Everything leant itself so beautifully to the moment it seemed that stop made for food was some sort of divine providence.

It is easy to forget sometimes that even the best food tastes awful in the best of circumstances. And that simple food tastes like that of the gods when the stars are aligned just right.

Photo courtesy http://www.freedigitalphotos.net/images/Fruit_g104-Lemon_p6169.html

Foodbuzz Fest: The excitement builds!

This is me. Hello!

Last year I met some of the most amazing people ever in the history of the planet. And the best part is that I have become very good friends with some of them in real time and the rest on Twitter.

If you aren't a member of Foodbuzz, I think you are missing out.

Being a part of a community of food lover's who write about food, eat food and really sincerely care about the food they eat is such a fantastic experience. In this life we don't always get opportunities to meet like minded people. So this is one that should be taken advantage of.

Last year we took classes, we ate, we drank, we photographed everything! We laughed, we chatted and we meet some remarkable people who wanted to teach us some great new stuff.

I am excited because have since made new friends who are coming for Foodbuzz and because Heather, who was ill last year, actually gets to come and have fun this time around too!! YEAH!!!! And she introduced me to Laura, who will help me lovingly terrorize, should it come to that.

My little-sister-friend Tracy will be there this year, as will Jerry, Elise, & Crystal and Amir, and that is only the beginning!

Now, if you are coming to the Fest, here are some things you need to know:

1) Get ready to meet a lot of people. No, really, a lot.


2) Bring plenty of business cards. No, really. Plenty.


3) I know its been unseasonably warm but bring warm clothes. This is San Francisco, not L.A. We have microclimates and you will freeze if you decide to wear shorts and a tank top in November. And it happens pretty suddenly too!


4) Drink plenty of water. We are on the go from Friday night. We are made up of water. Hence staying hydrated will help you keep with the whirlwind pace.


5) Relax. Smile. If you feel to shy to say hello, but you are smiling, it makes you more approachable. 


6) Learn. Laugh. Live. Life is short. How about this weekend, you maybe taking yourself a touch less seriously and just really enjoy these moments? I promise it will be worth it.

Okay, well that is all for now, and I say, you look fantastic today! See you this weekend.

Eating Seasonal for the Ordinary Mortal

Today I was reading The San Francisco Ferry Plaza Farmers' Market Cookbook when something occurred to me. Penne with arugula is so simple, and sounds delicious. Yet that isn't what I am thinking when I go to the market. I'm worried about getting enough vitamins and making sure there's enough potatoes so Sascha doesn't complain.

And therein lies the challenge.

It is difficult to be a broke ass gourmet, to say the least.

To so many people doesn't mean as much since for several generations we have been able to to just go buy food in the store with no regard to seasonality. It can hamper us in many ways, killing off the creativity that comes when you have few options and hungry mouths.

Sometimes I go to the market and I want more, more gorgeous tomatoes, more squash, more fruit. What the hell do I do with all this stuff?

Being reminded that fresh tomatoes taste amazing with white beans, that arugula is wonderful with penne, and that sweet potatoes are magnificent mashed with a hint of butter is what makes it all easier.

It is so easy to forget these sensibilities when unemployed thus faced with stretching both your dollars and your food. And there are so many people who never really knew that in the first place.

It doesn't have to be time consuming or expensive to eat well, because at the market you can find delicious treasures that cost less than the at the grocery store.

For those ordinary mortals who know next to nothing about eating seasonally and making a new & delicious meal every night there is plenty of help. Just remember that if a recipe or idea seems too easy, that just means it requires less work for you and allows more time for relaxing. fun.

The Ferry Building Farmers' Market

East Bay Farmers Markets

The Standoff: Mom vs Kid

My mother and I have long had a difficult and unpleasant food relationship. She is convinced that my allergies are in my head, that I love food I hate and I am convinced she is insane.

We have had many standoffs over the years. For example, she hands me a bowl of cantoloupe, which I have never liked, and I stare at her when she proclaims I adore it.

We have agreed on little over the years, except that fact that neither of us like pigs ears or chicken feet.

One of the first times this came to a head I was about 5 or 6. My mom, being raised at the end of the depression, had a clean plate policy. My dad, who actually lived through the depression, was aganist forcing people to eat food they couldn't stomach.

I have no memory of what was on my plate that night. Whatever it was, I was dtermined not to eat it. My mother informed me I was not having dessert, or in fact leaving the table until I cleaned my plate. one think you may not know about me is that I can sometimes dig in my heels at really odd times.

My parents and sister left the table. They had dessert while they watched tv. I sat in the same place at the table, every once in a while sneaking peeks at the tv when she couldn't see me.

I feel alseep at the table, at which point my dad got pissed and said it was time for bed. My mother would not back down. Being her kid, I wouldn't either. It was late. My dad actually heard my head hit the table and decided to ignore her and put me to bed.

The lesson I take from this is you cannot force people to like things you do and that telling a kid they like something doesn't really work. People's palates grow quickly if allowed to and not stifled.

My mother and I will always have very different views on life, on love and on food. When I have kids, they will eat healthy. But they won't be sitting at the table staring at food they don't like when they should be in bed. Oh yeah, and seriously, you are more than welcome to my bowl of cantoloupe. I really don't want it.

Amor Y Tacos: Carne Asada and Pico de Gallo

Amor Y Tacos is a beautiful book. I am excited to try more recipes from it, but until then, I have created one wonderful meal that will most certainly be repeated in my house.

I used the Carne Asada Marinade*:

2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon soy sauce

I let it sit overnight in the marinade and then I cooked until medium and sliced it thin.

*the recipe calls for 4 garlic cloves, which I didn't have. I will make sure to use them in the future as without them, the marinade is a little bland. However, it is perfectly paired with potato tacos!

For two people you need 2 large or 4 small potatoes. Boil and when cooked through, add butter, salt, pepper and just a touch of milk or half and half. Smash with a fork and fill flour tortillas, and fry until crispy.

serve with the Carne Asada and Pico de Gallo:

2 large roma tomatoes,
1/2 cup red onion
torn cilantro leaves
salt to taste
juice of 1/2 a lime

Combine all ingrediants together and let sit so it melds. This is actually fast, easy and satisfying. Also, if you want crispy tacos without frying, brush the outside of the tortilla, fill and bake until crispy.


*All portions are for two people*

Flour: Types and Percentages

I thought today would be a good day to talk flour. Stroring flour properly is very important: I keep my flours in sealed containers in the fridge. This protects from becoming rancid and infestation possiblities. What type of flour are you using and does it contain gluten?

What is gluten? It is a source of protein most often found in wheat and grain products.

The standard type of flour that most people use is called All Purpose or AP Flour It is made from wheat and has 12-13% gluten. It can be bleached or unbleached. Personally, I feel if you are using AP Flour, you should always stick with the unbleached version. One, its not bleached and two, it has a nicer consistancy.

Self Rising Flour, which is used a lot in baking, is 9-11% gluten. In his book Biscuit Bliss, James Villas recommends making your own as baking powder can lose its power if stored too long.

Durham or Semolina is used for pasta and contains 13%.

Whole Wheat Flour, also used as a general purpose flour most commonly in conjunction with AP, contains 14%.

Cake or Pastry Flour, is mostly used for anything of a more delicate nature that is required to be flaky. 7.5-9% gluten.

Bread Flour is 13-14%

Amaranth, Cornmeal, Rice, Soy, Chickpea, Nut flours and Teff have no gluten, while Oat, Rye, and Spelt have low percentages. Always be sure to check that your flour has been processed in a gluten free facility if you have gluten issues. The packages should be clearly marked for your safety.

Soy has a very strong aftertaste, as does Chickpea flour, which is delicious with herbs and made into crackers.
In European recipes you will hear about 0 or 00 flour. The numbers indicate how find the grind is with 00 being the finest. Both of these are easily used in pastry, bread and pasta making.

And here is another unusual flour featured in Supernatural Cooking by Heidi Swanson. Can't wait to try Mesquite flour!