food
I fell in love love love with this giant boston cream doughnut at Joe’s Coffee Shop .
The kid doesn’t know it yet, however I am pretty sure his 6th birthday cake is going to look something like this.
Sunday, the boy visited his grandparents and the Hub and I had some time to venture out on our own.
We took the opportunity to visit a family owned farm and diner I had seen on Food Network, Diners Drive-Ins and Dives.
Friends of have been before and said the food is delish. I couldn’t agree more.
A great big farm in the back provides all the veggies for the menu that includes amazing salads, burgers and pizzas. Everything tasted incredibly fresh. I ordered the Food Network featured Fontina burger (YUM!) and the Fried Fresh Green Beans with Garlic Oil (YUM! YUM!). Seriously good food.
Being that Valentines Day had passed, I brought the big purse to carry along my Polaroid. I could not think of a better occasion to snap a few exposures in such a pretty setting. It was rainy that day and so all the bright greens and purples in the garden were deepened by the sky.
The Hub thought it fairly obnoxious when I took a picture of my burger basket before digging in. Unfortunately I was too close and it came out all blurry. I can see this is going to take some getting used to on both our parts. In any case, he loves me and was happy to to carry my exposures while we walked the farm and I snapped away.
More pictures from Joe’s to come.
Pears & Pictures
My son got a new camera for Christmas and I hate to admit that it’s nicer than the one I typically use for blog photography.
Hope he doesn’t mind sharing.
Homecooked Holidays
At 11:59 this evening the winter holidays will all be over.
Thank goodness.
Once again silver and gold turmoil made it’s decent upon my house two weeks earlier than most. Hanukkah, while less publicized than it’s Christmas cousin, comes with all the same work.
Our home has hosted 4 major dinners since Thanksgiving.
Turkey, of course with all the trimmings.
Hanukkah tried my hand at, short-ribs, latkes and kugel, apple-pear sauce and roasted winter veggies. This year included parsnips for the first time – yummmm.
A visit from the hub’s family brought grandma Moppy and good southern comfort foods. Fried pork chops with gravy, mashed potatoes and roasted green beans.
The girls and I continued our annual tamale and bloody mary tradition. 300 red-chili tamales later I bet you can guess what we ate for Christmas Eve with the in-laws. Homemade tacos, beans, rice, chili-con-queso and yes tamales.
Christmas night inspired a new tradition. Like all good Jewish families, we ordered in Chinese. I could not eat another tamale or cook another meal.
Tonight we will end the year with great friends, a few martinis and whole lot of Scrabble. I’m told there will be PrimeRib. Honestly as long as I don’t have too cook it, I don’t care. Stick a fork in me, I’m done.
Cauliflower AuGratin Soup
Out to dinner last fall I tried the most amazing Cauliflower AuGratin soup. Warm and rich and cheesy garlic delicousness.
Below is my tasty attempt to replicate the recipe.
Chop, steam to super softness and puree 1 generous head of cauliflower, set aside.
I include as little stalk as is reasonably possible.
In a medium soup pot, cook 3 cloves minced garlic and 1 diced white or yellow onion to translucent.
Add two cups of stock, chicken or vegetable is fine.
Add cauliflower puree to pot.
Add approx 1 cup whole milk or heavy cream.
Bring to a slow boil.
With a WHISK, add approx 3 cups of shredded of American cheddar by the handfuls. White or yellow either work just as well. You must whisk in the cheese by the handfuls or it will not incorporate smoothly into the soup. Trust me several lumpy trials proved the whisk is key.
Allow soup to cool just a bit before serving. This will allow the soup to set up and flavors to meld together. Serve with crusty artisan bread and enjoy! I think you will like it.
* Sadly all the soup was eaten in the making of this post and no photos were taken to share.
Persimmon Scones
The “ber” months are well underway and so begins the holiday crafting and cooking. I absolutely adore the cooler weather and changing leaves. The early hours are brisk and promise great things for the season.
Recently persimmons showed up in my Bountiful Baskets produce co-op offerings. A few weeks to ripen and having never eaten the fruit, provided me lots of time to research the possibilities.
I am a much better cook than baker, so often my baked ventures tend to be simple as to not muck up the recipe and waste time and ingredients. My persimmons were beautiful in shape, rich in color, ripened to perfection and deserved something more refined than being mashed into a quickbread, my usual baked good of choice.
Searching the web I stumbled on to a recipe for persimmon scones provided at AGITATE.blogspot.
Persimmon perfection, these treats are absolutely delish. The recipe is courtesy of AGITATE and is as quoted as follows;
“Preheat your oven to 375 degrees Fahrenheit. Use 2 large cookie sheets, buttered or lined with parchment or those new silicone liners.
Sift 3 cups of unbleached flour, 1 tsp. baking soda, 1/2 tsp. each of ground cinnamon and allspice, 1/8 tsp. of nutmeg, and 1/4 tsp. salt together.
In a larger bowl, with an electric mixer, beat 8 tbsp (1 stick) unsalted butter and 1 cup sugar until light and frothy about 2 minutes. Beat in 1 large egg. Fold in the 2 cups persimmon pulp. Stir in the flour mixture, making a soft dough. Finally, mix in 1 cup chopped walnuts and 1 cup currants. You can also use dried cranberries instead of currants. I did.
If you prefer cookies to scones, use one cup less, each, of flour and mashed persimmon.
Drop a scant tablespoon of dough, each about 1-2 inches apart on cookie sheet. Bake 12 to 15 minutes, or until lightly brown. You should get about 24 -30 smallish tidbits.
I won’t tell you that you’ll have to take the jumbles out of the oven, let them cool by whatever method you prefer, and either eat them yourself, or share them with others – whatever you deem fit.
I think you’ll like them.”
Sunset Market
The Oceanside market at sunset proved to be even more amazing than the Leucadia day market. In addition to all the organic produce and fresh flower sellers there were row after row of street food vendors. Empanadas and Blinis, Gyros and tiny fried donuts. Mini Cheesecakes and curries.
That is if you still have room after sampling the booths offering samples of homemade bites like gluten-free quick breads, gourmet hummus and roasted sea-salt and pepper cashews.
I was delighted to meet tons of fellow Etsy sellers showing their wares.
One chic-chick had a shop filled with vintage and retro inspired clothing and accessories. Stepping into her 10×10 space felt like playing dress-up in a glamorous boudoir . Faux fur cape-lets and MadMen dresses at reasonable prices made rifling through the racks a Dime Girls dream.
Cheap Frills for Fall
To Taste: Persimmons
To See: Where the Wild Things Are Movie
To Listen: Zooey Deschanel She & Him
To Learn: Adobe Dreamweaver
To Make: Homemade Holiday Gifts
To Visit: The leaves change
Lola Tapas
For Marie’s birthday we visited the exquisitely delicious Lola Tapas in Phoenix. 
This tiny, award-winning eatery has been on our list for a few years and finally an occasion struck to make it there.
I cannot believe what I have been missing all these year.
If you have never had Tapas, it is best described as small, intensely flavored dishes meant to share.
We had crusty bread with flavored olive oil, sautéed chick-peas with spinach, paprika hummus with croutons, shrimp in amazing creamy white wine sauce and a plate of seasoned crimini mushrooms. Oh and Sangria of course.
Unbelievable food to match incomparable service.
Even better, all came at under $50 including tip.
On the Menu
I love good food and I suppose it is a good thing that I love to cook.
Friday I discovered that my dance card is unusually full for the next two weeks. In order to ensure my family and I have enough fuel to get through I spent the day cooking up a storm. Shopping Bountiful Baskets has introduced me to flavors I would have never tried on my own. Partly because I am trying new produce and partly becuase I am using up the massive amounts I have on hand.
The culinary results are as follows:
Green Apple Cinnamon Applesauce
Carrot Apple Oat Morning Glory Muffins
Roasted Carrots
Sliced Celery, Cut Carrots, Cubed Cucumbers and Cantaloupe Smiles
Tomato, Cucumber, Onion Salad
Orzo Pasta with Broccoli, Kalamata Olives and Feta
Falafel
Veggie Eggrolls
Stuffed Meatloaf
Whew!
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- How to Keep it Bountiful at Andais NicEssus on Persimmon Scones
- Robin on The Problem w. Pomegranates
- Ms.Jessi on The Problem w. Pomegranates
- msjessi on Flour Sack Apron
- Jessi Feltmann on Special Order