Are We There Yet?
notes on the road-those things that create pause, inspire, challenge, and wow me...
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Recipe: Basic scones - latimes.com
Gotta try this!!
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Quinoa Tabouli Recipe - Food.com - 140618
Can’t wait to try this. Other cooks note to decrease the lemon juice by half, increase the mint and add pinenuts and cucumbers.
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Washington Post
Memories…
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Hmmmmming today.
and not amused.
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Pinterest: A Beginner's Guide to the Hot New Social Network
You’ve probably heard a lot about Pinterest over the last few months. Not only has the company received $27 million in venture funds, but the site’s popularity has exploded from 1.2 million users in August to over 4 million today. SEE ALSO: Study Shows Pinterest Will Compete with Top 10 Soci…
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King Estate Winery Tomoto Jam
We have a number of popular dishes and condiments at our estate restaurant for which we constantly receive recipe requests. One of those recipes is the King Estate Tomato Jam which is featured on our Charcuterie Plate and a few other dishes. By popular demand, here is the recipe for King Estate Tomato Jam, presented by Sous Chef Benjamin Nadolny. Follow along on YouTube.
Ingredients:
1.5# Ripe, cored, and chopped tomatoes
1C Sugar
2TB Lime juice
1TB Minced ginger
1tsp Ground cumin
1tsp Cinnamon
1tsp Ground cloves
1tsp Salt
Preparation:
Combine all ingredients in a heavy saucepan, bring to a boil, stirring often.
Reduce heat and simmer until mixture has a thick, jam-like consistency, about 1 hour. Recipe yields about 2 cups.
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The Herbfarm’s Rosemary Cake
The Herbfarm’s Pastry Chef Cory Barrett developed this fast recipe to use for the 15 times he appeared on TV’s Iron Chef.
It’s fast, easy, delicious. Serve with ice cream, whipped cream, or a Bourbon Hard Sauce.
Preheat oven to 350. Combine in a large bowl
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup vegetable oil
- 1 cup whole eggs (about 6 eggs)
- 1 tablespoon baking powder
- 1 tablespoon fresh rosemary, chopped
Preparation
- Whisk or stir and mix well until smooth.
- Coat the bottom of a 4x8 metal baking pan with non-stick cooking spray. Or line the pan with parchment paper.
- Bake at 350 degrees for 20-30 minutes, or until firm in the center. Remove from pan.
- Slice and serve warm or place on rack to cool.
- Garnish with your choice of jam, fresh fruit, whipped cream or butter cream frosting.
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Quinoa Salad with Chickpeas and Green Beans
This week my veggie evangelist, Alanna Kellogg posted a recipe on her A Veggie Venture blog that I couldn’t wait to make my own with a couple of modifications.
Quinoa Salad with Chickpeas and Green Beans
Hands-on time: 45 minutes
Time to table: 45 minutes
Makes 8 cups
QUINOA & GREEN BEANS
2 - 3 cups water
1/2 teaspoon kosher salt
1 cup quinoa (I used 1/2 cup red quinoa and 1/2 cup regular)
1/2 pound fresh green beans, cut into bite-size lengths
FRESH TOMATO VINAIGRETTE
1 perfect summer tomato
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon Italian seasoning
Salt & pepper to taste
Pinch cayenne
TO ASSEMBLE
6 ounces kalamata olives, pitted and chopped
1 English cucumber, chopped
1 15-ounce can chickpeas, rinsed and drained
3 ounces feta cheese, crumbled
Lime wedges
QUINOA Bring 2- 3 cups water and salt to a boil, add quinoa, cover and let simmer until quinoa doubles in volume and water is absorbed. Check occasionally as it may require additional water. Once the quinoa is cooked and the water absorbed, remove from the heat, fluff with a fork and it let rest for a few minutes.
GREEN BEANS Cook the green beans in well-salted water, drain and drop into a bowl of ice water to “shock” and stop the cooking. Drain immediately and let dry on a layer or two of paper towels or kitchen towels to remove as much water as possible.
FRESH TOMATO VINAIGRETTE Combine all ingredients in a small food processor.
TO ASSEMBLE Transfer quinoa to a large bowl, stir in about half the vinaigrette. Stir in the green beans, red pepper, cucumber and chickpeas. Stir in the remaining vinaigrette, then the feta cheese. Refrigerate until cold.
TO SERVE Arrange on plates with lime wedges for squeezing on the side.
TODAY’S VEGETABLE RECIPE INSPIRATION Quinoa and Chickpea Salad with Tomato Vinaigrette from Canadian Living
(Source: quinoasalad)
