3 Youngs at Farmers' Market

Here we are on a chilly September day choosing fresh produce at Ft. Mason.

lentil spread

Most people see this and ask me if it is pate. To which i get a film in my mouth recalling the last time i accidentally stuck a big blob of pate in my mouth getting a FREE sample at a cheese store in Bayhead. I have a relatively open palate, but pate makes me barf.


I can't put amounts, because every batch is different and fin throws everything in- and at this age, he is lacking in culinary precision.

lentils
garlic
onion
sun dried tomatoes
dijon
red peppers
alepo pepper (highly optional- a butcher gave me some when i bought goat to grill, and i am moving product)
toasted walnuts
capers

darn- i am having my problem again where blogger doesn't let me upload another image. blogger, i need to have a talk with you.

it's hot in here and i feel stuffed

Presidio Chicken

My dad has always laughed at how much I love free stuff. Whenever an amuse bouche arrives, or there is a pile of mints, or chocolate chip cookies at First Republic, he whispers "free," and we giggle because we are so psyched. Tori calls it "granddaughter of the depression" syndrome.
Now that i live closer to the land, I have a little obsession with foraging so on Michael's rehab walks when we come upon mass amounts of rosemary, I want to pick pick pick because it is free free free.

Honestly, I don't even like rosemary and at this moment I am over roasting whole chickens, but I couldn't think of anything else to do with it- ideas? rosemary popsicles?

Minty Hot Chocolate

Now that Christmas has gone and 2011 has come, the last bit of fall that we have been holding has been pushed out of our grasp . The chilly rain falls and the gray sky sits, and all I want to do is sit by a heater with a warm blanket. I eat soup and drink tea with lots of honey. But when the cold days seem to drag on and the rain hasn't stopped streaking down for days, I want hot chocolate. Delicious, creamy, steamy hot chocolate, to make everything better.

My hot chocolate experience started with the packet and water after skiing, then I started to add milk, and eventually cinnamon. But how do you make hot chocolate, actually using real chocolate?! Because I love me my hot chocolate, I heated milk added chocolate and sugar and mint extract, and there it was sitting in my favorite cup.

Making hot chocolate from scratch is very, very easy. You can use any kind of chocolate depending on the bitterness you want, and you can use any kind of milk; including cream or half and half. I used half dark, dark chocolate and half semi sweet chocolate chips with a teaspoon of sugar. I also added a bit mint extract, to make it minty and bring out the chocolateyness ( if that is not a word it definitely should be)

I love stuff, as in toppings. Toppings just make everything better, so i used whipped cream (yumsers) and some shaved chocolate! You could also use marshmallows, candy cane, anything you want to make it delicious.

Recipe: serves 2-3

1/3 cup dark chocolate

1/3 cup semi sweet chocolate

4 cups 2% milk

1/2 teaspoon mint extract

1 teaspoon sugar

whipped cream

chocolate shavings

Bring the milk to a simmer over low heat. Slowly add the chocolate, and mint extract. Whisk for several minutes until the chocolate has been incorperated with the milk. Poor into a cup and top with whipped cream and chocolate shavings. Enjoy :)

French toast and corn flakes

When you read this title you may think I am talking about a nice breakfast of french toast and corn flakes.

But this post is only about french toast; made amazing by being dipped in corn flakes and brown sugar.

My sister and i have an obsession with french toast. We will eat it any time, anywhere. My dad makes some stuffed with cream cheese and berries. This version however was a knew kind altogether for us. After dipping the french toast in the batter, I dredged them with corn flakes and brown sugar, and fried them in butter they were absolutely delicious!

Recipe:

makes 6 pieces

2/3 cups milk (add more if there is not enough)

1/4 cup cream (optional)

3 eggs

1 teaspoon cinnamon

1 teaspoon vanilla

6 slices french bread

1 cup crushed corn flakes

2 teaspoon dark brown sugar

Mix together milk, cream, eggs, cinnamon, and vanilla in shallow bowl. Add the bread and let soak for 3-5 minutes. While the bread is soaking, in a separate bowl crush the cornflakes and brown sugar. Dredge the the bread in the corn flakes. fry the bread in butter until golden brown on both sides. Enjoy!

bacon salad... ohh yes

Some things go together beautifully, like popcorn and movies, or rain and hot chocolate. For me bacon, apples, blue cheese, and arugula are that way. They paint a wonderful salty, sweet, contrasting composition in your mouth. If you are one of those people who doesn't think of food like that, if there would be one word to describe this salad it would... yummy.

I made this salad for my dads birthday, we had ten people, two tables pushed together, and delicious food. My mom and I took on the challenge

of making the entree. We had kabobs (my dad grilled), and salad (yum).

Recipe: from the Barefoot Contessa

Ingredients

• 8 ounces thick-cut bacon, such as Niman Ranch
• 8 ounces baby arugula
• 1 large Granny Smith apple, peeled and diced
• 1/2 cup toasted walnut halves, coarsely chopped (see note)
• 1/2 cup dried cranberries
• 6 ounces blue cheese, such as Roquefort, crumbled

For the dressing:

• 3 tablespoons good apple cider vinegar
• 1 teaspoon grated orange zest
• 2 tablespoons freshly squeezed orange juice
• 2 1/2 teaspoons Dijon mustard
• 2 tablespoons pure maple syrup
• Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup good olive oil

Directions

Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.

In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.

For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.

Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

note: I would half the dressing!