KITCHEN TIP: Best Storage for Maple Syrup and Honey
Opening your pantry to find your costly jar of maple syrup spotted with mold can be frustrating, especially when the honey sitting next to it remains perfectly fine. The reason? Due to its high moisture level and lack of preservatives, maple syrup is susceptible to molds, yeasts, and bacteria. Once opened, a jar will keep six months to a year in the refrigerator. Honey, unlike maple syrup, has a naturally low moisture content and can keep for up to two years (I've heard honey has no expiration) at room temperature in a moisture-tight container. In fact, don't ever refrigerate honey, unless you want it to crystallize and turn grainy.

Have a "Sweet"  Day!

I checked out a few websites and decided to substitute sorghum flour, potato flour and tapioca starch for the flour.  I also added 1/2 a teaspoon of xanthan gum to "capture" the air from the leavening.

They came out very flat.  I think part of the problem is I was TOO CONFIDENT since I'd baked this so many times before.  Traditional wheat Wacky Cake is VERY forgiving - I've even made it with Extra Virgin Olive Oil (because I was out of veggie oil), Hot Chocolate Mix (because I was out of cocoa) and Malt Vinegar (because I had no white vinegar)..AND..I baked it in a loaf pan.  It still tasted good!  As a result I threw in a couple of handfuls of ground hazelnuts - I think this made the texture too course and allowed the air to escape.

I think I also need more xanthan gum, to capture the air.  The chocolate chips I threw in sank right to the bottom, the texture of the cupcakes was very crumbly and the bottoms were oily.  Everything separated.  The nice thing is, Wacky Cake is very cheap to make!

I picked up the America's Test Kitchen Annual cooking magazine - a "best of" thing and there was a great recipe for Guinness Beef Stew.  I going to christen our slow cooker with it - though I can't get hold of one bottle of Guinness!  I have to buy a whole six-pack and neither myself nor my sweetie are beer drinkers.  Also, I don't know if Guiness has wheat.  I picked up a single large bottle of an English Ale - St. Peter's Organic - which is apparently wheat-free, so I'll try that.

I should get off the computer now, as I start my new job at the hardware store in the morning!

:)

AVT

I made a Boston Cream Pie. 

Does anybody have a clue why it is called "pie"?  I don't really care because I love the cake/pie just the same.  I took this shot right before I buried it in chocolate.   The cake was a bit on the dryer than I prefer, but all in all I can't complain.  The recipe was pretty good, but I'd like to find the GREATEST Boston Cream Pie recipe.  If you have one, please toss me the link or drop me an email.

I love those candied covered almonds. 

The cake part reminded me of the homemade cakes my step- Grandma Juanice used to make.  Even though those cakes were a bit drier and less sweet, they sure were yummy with a glass of milk or a scoop of ice cream.  Sometimes I crave those old fashioned homemade cakes.   

I have searched for the recipes I used, and to be honest I cannot remember which recipes I finally settled on.  I looked up a few and this one looks quite good;

Food Network Recipe for Boston Cream Pie

When in a hurry, I think I might buy a white cake mix and make the cream filling and ganache frosting.  Many people knock cake mixes, but in some cases, they cannot be beat for convenience and the flavor isn't bad either.  Although, if you've ever tried America's Test Kitchen's yellow cake recipe...WOW!  In the cookbook they say they made it as moist as a cake mix --it's a winner!  I'll bake one and post it soon.  I have a few more birthdays coming up in May.  I've made it three times and people rave about it. 

If you have nice knives you will really want to make sure you protect your investment.  If you have cheaper ones you may want to take the plunge into some nice knives.  Since knives and cookware are two of your most used tools, it makes sense that you would want to have quality tools for the job.  A quality painter isn't going to have the cheapest brushes, right?  You spend so much time in the kitchen why not get the tools that will make the best use of your time.  Yes, a proper knife can save you time and money.

If you don't already have quality knives you can start by getting one at a time and don't be afraid to mix and match.  A knife set is not necessarily the best way to go.   There are lots of recommendations on the internet.  You can try America's Test Kitchen or Alton Brown.  You may also find some books on the library as well.

Back to the knife care part of the tip. 

• Always read the use of care for each knife. 
• Don't wash them in the dishwasher!!!!
• Wash and dry them immediately.  Keep a damp towel right by your side with detergent or bleach to wipe knives down as you use them.
• If you don't use the towel, be sure to wash them separately.  This will prevent you getting cut when sticking your hand in the sink but will also keep them from being damaged or damaging other items.
• If you use a block to store them in, place it blade side up.  Don't put blade down as it will rub on the wood more and will dull it faster.
• Honing tools help keep the blade straight.  This is not a substitute for sharpening.  You may need to sharpen your knives once a year depending on use.  A professional knife sharpening may be needed if you have high quality knives. 

If you have any other tips on knives please make sure to share them with us and leave them in the comments. 

*** Don't forget my contest in running right now.  To enter you need to link/ping one of my A-Z tips on your blog and leave me a comment that you did so.  If you don't have a blog just let me know that and I will enter you.  Here is what you have the chance of winning: http://realworldmartha.wordpress.com/2008/04/13/wanna-know-what-you-are-playing-for/

Have a "Sharp" Day!

Below you'll find a few photographs based on the recipes discovered in these books. These are old pictures, since I don't cook much in grad school, but you'll get the point.

Fully loaded nachos (via America's Test Kitchen)

Coconut Curry Chicken (via Chicken)

Enchiladas (via Betty Crocker)

Smothered Chicken (via Healthy Cooking)

Roasted Short Ribs, Goat Cheese
Mashed Potatoes, & Sauteed Green Beans (via G. Garvin)

Rajin Cajun Pasta (via Healthy Cooking)
One of the boyfriend's favorites . . .

Turkey chops, collard greens,
and sweet potato casserole (via G. Garvin)

Chicken bowtie pasta (via G. Garvin)

Shrimp Egg Foo Yung (via Healthy Cooking)

Buffalo Wings (via America's Test Kitchen)

Jerk Chicken Salad (via Healthy Cooking)

Now that I've made myself hungry, please feel free to offer any suggestions concerning your favorite cookbooks. I'm always looking to add something new to the collection.

Happy cooking ya'll.

Skillet Chicken with Broccoli, Penne and Asiago
America's Test KitchenIngredients
1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and Pepper
1 medium onion, minced
3 medium garlic cloves, minced or pressed
1/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
8 ounces ziti (I used penne) - 2 1/2 cups
2 3/4 cups water
1 2/3 cups low sodium chicken broth
12 ounces broccoli florets (4 cups)
1/4 cup oil-packed sun-dried tomatoes, rinsed and chopped
1/2 cup heavy cream
1 ounce grated Asiago cheese (1/2 cup, plus extra for serving)
1 tablespoon fresh lemon juice

Directions
1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.
2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.
4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.
5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.
 

Makes 2 rings, each serving 6

1. For the filling: Fit standing mixer with paddle attachment and mix almond paste, confectioners' sugar, dark brown sugar, cinnamon and cream cheese until smooth. Cover with plastic and refrigerate until ready to use.

2. For the dough: Adjust oven rack to upper-middle and lower-middle positions and heat oven to 200 degrees. When oven reaches 200 degrees, shut oven off. Lightly grease large bowl with nonstick cooking spray. Line 2 baking sheets with parchment paper and grease with cooking spray.

3. Mix milk, honey, melted butter, yolks, and vanilla in large measuring cup. Mix flour, yeast, and salt in bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until shiny and smooth, 4 to 6 minutes. (Dough will be sticky.) Turn dough onto heavily floured work surface, shape into ball, and transfer to greased bowl. Cover bowl with plastic wrap and place in turned-off oven until dough is nearly doubled, about 20 minutes.

4. On lightly floured work surface, divide dough into 2 equal pieces. Working with one piece of dough at a time, roll dough into 18 by 9-inch rectangle with long side facing you. Spread with half of filling and roll up dough. Brush top edge with water, then press to seal and transfer, seam side down, to parchment-lined baking sheet. Repeat with remaining dough and filling. Shape each cylinder into ring. Using paring knife, make cuts around outside of dough and shape as shown in photos 3 and 4.

5. Cover with plastic wrap coated with cooking spray and return to oven until rings have puffed slightly, 30 to 40 minutes. Remove from oven and heat oven to 375 degrees.

6. For the topping: Whisk reserved egg whites in small bowl, then brush rings with egg whites. Sprinkle with almonds and bake until deep brown, about 25 minutes, switching and rotating pans halfway through baking. While rings are baking or cooling, whisk confectioners' sugar, cream cheese, milk, and vanilla in small bowl until smooth. Drizzle icing over baked coffee cakes and serve warm.

A Coffee Cake in the Freezer Our recipe makes two coffee cakes, which can be baked together or separately, with the second ring frozen for later use. To freeze one coffee cake: Transfer shaped ring (prepared through step 4) to large plate and wrap in two layers of plastic and then foil. (Unbaked ring can be frozen for up 1 month.) The night before baking, transfer frozen ring to refrigerator. The next day, unwrap ring and transfer it to baking sheet lined with parchment paper that has been greased with cooking spray. Proceed with step 5, letting dough rise in oven that has been heated to 200 degrees and then turned off. Brush with egg wash, sprinkle with almonds, bake (on middle rack), cool, and ice as directed.

• Sunday-Pasta
• Monday-"Granny Meal" (Meat/Sides/Rolls/etc., basically comfort food)
• Tuesday-Tacos/Mexican
• Wednesday-Chicken
• Thursday-Soup & Bread
• Friday-Cheese Pizza
• Saturday- Sandwiches or something special (when Mom & Dad want to cook together)

We've only been in this one week and I'm already loving it. Simple, simple, simple.  It's not the actual cooking that stresses me out, it's the planning of the meal that is so difficult. It's such a relief to know that we are having pizza for sure, so I just need to get the dough started. Easy! The pizza recipe we use is from America's Test Kitchen cookbook. (The recipe can only be viewed if you register, sorry!, or try a google search).

Thank you Elizabeth for the great tip and we are so happy to be a little bit less stressed in the coming months!

I have tried pure bean coffees such as Sumatra Mandheling, Columbian, Kona, Jamaican Blue Mountain (hard to find so far only found it a Peerless and Peets), and French Roast (I don't know what is in it), but could not appreciate the single bean experience. Made coffee from drip (American (very boring and sometimes sour) and Vietnamese (depends on the blend, but can be bold and intense)), expresso (give a darker/bitter flavor) (Italian and South American), and vacuum/siphon (definitely smoother and less acidic) methods, but still liked making it with mix of beans more.

According to www.coffeebeanqueen.com, I seem to gravitate to Bold, medium acidic coffees. In my experience the famed "Blue Mountain" coffee was so boring by itself, but in a blind tasting jumped out, so I blended it and could not find anything comparable to it.

Again I have to ask America's Test Kitchen, how could Starbuck's win the tasting? If so which blend should I go for, since they have many blends, and the blend ratios do change from time to time due to availability. I personally blend my own (40% Sumatra, 40% Columbian, 10% French, and 10% Kona) at the supermarket, I gravitate to Millstone or Java (the market brand). That way I can buy just as much as I need, since I don't really get snowed in around the Bay Area.

I don't hate Starbuck's, since they are the ones that pulled me to the dark side. They however, do not really stack-up in terms of mutt coffee to other mutt coffee bars. Here are my picks:

1. Ikea (cheap bold and smooth coffee with a nice view in Palo Alto)
2. McDonalds (really cheap bold and smooth hot coffee for seniors)
3. Cafe Sua Da (really intense coffee that is cheaper than conventional coffee bars)
4. Seattle's Best (Bold coffee not so smooth and not so cheap)
5. Peete's (more flavor and the original print that Starbuck's model after)
6. Starbuck's (over roasted over priced and bland)

Currently I am attracted to Taster's Choice Instant Coffee, how sacrilegious is that?
What do you think? And should ATK also include their own blends and instant coffee?

Later,
H.

Using one type of soy sauce to cook all Asian dishes is almost like saying all white people are British. Or using white vinegar as balsamic or champagne vinegar is alright. Well it is not.

Chinese and Japanese soy sauce are not the same. Japanese soy sauce is lighter and not as salty and Chinese soy sauce in general, that is why I don't use Chinese soy sauce to eat sushi with. Chinese soy sauce has a slightly bolder and deep fermented soy flavor in it. I agree that cooking it too long in a stir fry can even bring out a sour flavor. But where is America's Test Kitchen learning how to do Chinese stir fry from?

If they did their homework, they would know that there are different types as well as grades of Chinese soy sauce, not just Japanese types. My family keeps about two are more types of soy in the house and sometimes we comprise. Being Cantonese, we eat a lot of delicate flavored foods, such as steam fish (must use really fresh fish), steamed chicken, won tons, steamed meat dumplings, or soft tofu, in which we normally would lightly drizzle with a light Chinese soy sauce, but we might substitute it with a salty Japanese soy sauce. The saltier taste of the light Chinese soy sauce brings out the flavor of the meat or the sweetness of the soft tofu. In stir fry we use the dark, but not thick, prime to medium grade Chinese soy sauce, but not always. To appreciate the deep soy flavor from this type of soy sauce, you can taste it in (my opinion) two ways:

1 . drizzled over a super fresh hot bowl of steam rice along with cooked oil, with the optional luxurious raw egg in the middle.

2. cooked into stir fried noodles (i.e. fun or thin egg noodles made for stir frying not soup) (refer to the art of "Wok"), with optional yellow chives and/or bean sprouts.

These two are the most common type of Chinese soy sauce and has been infused with other flavors and used for cooking or dipping food in. The third most common is the super dark and thick soy sauce, which is commonly used in braising, but other ways as well.

In conclusion because something is called a vinegar or red wine, remember that they are not all the same. Just like not all white people are British or not all Asians are Chinese.

I had never attempted manicotti before, just because of the horror stories that I had heard from others about how messy and frustrating it was to get the cheese mixture into the manicotti tubes. I saw this recipe on America's Test Kitchen on PBS and decided to give it a try. I am so glad I did!!! Sweet Baboo had nothing but wonderful things to say with each bite. Music to my ears!

The only thing I did differently was to leave out the basil, plus I didn't have any fresh parsley on hand so I used flakes. Didn't seem to make a difference to me. Try this, try this, try this!!!!!!

Baked Manicotti Recipe - Cook's Illustrated 1/2007

Baked Manicotti
Published: January 1, 2007
Serves 6 to 8

We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

INGREDIENTS

Tomato Sauce
2 28-ounce cans diced tomatoes (in juice)
2 tablespoons extra-virgin olive oil
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1/2 teaspoon hot red pepper flakes , optional
Table salt
2 tablespoons chopped fresh basil

Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil
16 no-boil lasagna noodles (see note above)

1. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.

2. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.

3. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.

4. To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. (NOTE: I used about 4 cups of boiling water -- it was more than an inch high, but the noodles weren't completely covered otherwise.) Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

5. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.

6. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.

STEP BY STEP: Manicotti 1, 2, 3

In our streamlined recipe, the ricotta filling is spread onto softened no-boil lasagna noodles, eliminating the slippery task of stuffing parboiled manicotti shells.

1. Soak no-boil lasagna noodles in boiling water for 5 minutes until pliable, using tip of paring knife to separate noodles and prevent sticking.

2. Using soupspoon, spread about 1/4 cup filling onto three-quarters of each noodle, leaving top quarter of noodle exposed.

3. Roll each noodle by hand and place in baking dish, seam side down.

We has an AWESOME SUPER BOWL SUNDAY!  Sandwiches, chili, and peanut butter cookies (yummy recipe from American's test kitchen!!)!

FOR FUN

Recently I had a headache and so dinner was not on the "menu" that night.  We went to the drive-thru at Taco Bell (I'm ashamed..kinda).  We decided to take our big kitty with us.  He is quite large.  I think he is a quarterback on the Kitty Football Team.  "Go Wildcats!" 

So as my kids were talking about him being on the fat large side my little one said "He's like a 100 pounds.".  My oldest said "No, we aren't even a 100 pounds."  My little one said "no one is".  Oldest replied "Yes, I think Dad is almost 180 and Mom like 120".  Now I wasn't about to argue with him.  He then had to ruin the moment and ask "right Mom?"  Now I can't lie but I don't have to be forth coming about the details, do I?  So I told him I fall somewhere in between and added "Mom's weight is between her and God".  He turned to little one and said "I think it's 130."  Now he is 11 and smooth talking is being learned daily so I don't know if he was trying to butter me up or not but come to think of it he did end up with dessert that night.  Did I just get played?

TAG

I got tagged by http://dandelionmom.wordpress.com/ Some of these you may have heard some you may not have (sorry for any repeats I may not be that exciting after-all) OK-first the rules:

• Once you are tagged, link back to the person who tagged you.
• Post the rules on your blog.
• Post 7 random or weird facts about yourself on your blog.
• Tag 7 people and link to them.
• Comment on their blog to let them know they have been tagged.

My seven things…hhmmmm

1. I don't like Chocolate

2. I use to wear black nail polish and listen to heavy metal during my young teenage years!

3. I sing just about everywhere and make up songs.  I also have "Spider Pig" in my head lately!  Didn't see the movie but the commercial got lodged in my head - unfotunately for my family!

4. I want to travel in a RV for a year with my family.  I have of huge file, broken down by each state, that has all the places to visit!  I talk like I 'm going to be doing this.  I tell my hubby "If we were living in an RV for a year would we keep that?"

5.I am an informationaholic!  REALLY!    And don't take me to the library.

6. I have a restaurant organizer (separated by types of food Italian, Mexican, etc).  I keep any recommendations of places that have been highly recommended in there.  If we are out and about I can pull that out and we can eat somewhere yummy (not expensive but yummy)!  If you come to Phoenix let me know and I will hook you up with some great food!

7.  I dream constantly!  Not all good dreams too!

Now…who to tag….YOU are it!

1. http://appliejuice.wordpress.com/

2. http://jayleigh.wordpress.com/

3.liberty92.wordpress.com/

4.mythbusterbeauty.blogspot.com

5.2kidsandtired.blogspot.com

6.casadejules.blogspot.com

7.surviving-motherhood.blogspot.com

I am looking forward to learning new things about you Blessed taggees!! And do check out  dandelionmom@dandelionend.com

 There's the old adage that you have to spend money to make money.  Well, my spin is you have to spend money to save money and live more simply at times.?.?.?.?

I have learned this lesson from my hubby and his family.  I had the "WalMark" personality.  Buy as cheap as you can.  If it's on sale buy as much as you can as you never know if it will ever be at that price again.  The results of this can be a crowded home and things that aren't of good quality (sometimes).  His family believes buy LESS, buy the best (which is not always the most expensive), and take care of what you own.

This is not to say that I do not shop at discount stores anymore, but I am learning to understand that there are many times that we settle for cheap things and don't cherish them like we would something that costs a little more money.  Sure a dish towel that costs a dollar might be great, at the time, but if you do a lot of dishes/cooking you may need to invest in a couple of nice dish cloths for $5 each and not replace them every 3 months.

Buyer beware.  Not everything that is expensive is of good quality.  Sometimes we have to give up our instant gratification and shop around.  I believe this can make your life more simple as you will not buy so much to take care of, have to dispose of, purchase as often, and/or items to fix. 

Consumer reports is a great resource and there are issues at the library with a resource guide.  For cooking I like America's Test Kitchen as they try many different products and give you their best (and it's rarely the most expensive).  If you have a guide that you know of that tests products, please leave a comment.

QUICK TIPS BEFORE YOU SHOP

1. Do you real need it?
2. Can you afford the item?  Are you settling for a cheaper model because you can't afford the better one?  Can you wait?
3. Will it bring joy to you life?  When you put it on will you think if I only had three things this would be one of them?
4. Do you have time to take care of it?
5. Do you have the space?
6. What would happen if you don't have the item?
7. Have you done your research?

That's my money tip.  What's yours?  I love to learn from others!

• Calypso Chicken
• Curried Pork
• Rice & Peas
• Roti
• Shrimp stuffed peppers

Open at 6pm, food and music around 7pm.
The Shack
5201 Folsom Blvd
457-5997
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By Brittany Mohr (intern extraordinaire!) 

Nobody likes Mondays. To most, they mean early morning alarms and the start of another workweek. But at the Mohr family household, we have found the cure-all solution to those Monday blues. My family returns home every Monday evening to a simple cardboard box filled to the brim with the best organic produce Capay Valley has to offer.  

Last week, we received:

• Tomatoes (2 lb)
• Peaches (1.5 lb)
• Bartlett Pears (1.5 lb)
• Figs (.5 lb)
• Lemon Cucumbers (1 lb)
• Green Seedless Grapes (1.5 lb)
• Mixed Peppers (12 oz)
• Mixed Eggplant (1.5 lb)
• Fresh Lavendar (1 bunch)
• Melon (1)

The best part is that each delivery is accompanied by a Farm Newsletter that incorporates the contents of the box in three delicious and healthy recipes. For example, with last week’s produce we made a Marinated Heirloom Tomato Salad which was the perfect summer treat! The “Farm Fresh To You” organic produce box has not only expanded my fruit and veggie vocabulary but has also helped my family to start the week on a healthy note!

This delivery service comes with additional options, including a “Small Box” or “Mostly Fruit” choice. You can sign up online at www.farmfreshtoyou.com! 

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By Melinda McRae

East Bay Restaurant Supply Center opens new Culinary Center – Open House
Sat., Aug. 25 – so much local talent, and it’s FREE! 

I have been to the East Bay Restaurant Supply Center a few times and it is like being a kid in a candy store – so many fun foodie gadgets!  They are now adding a culinary center and the public is invited to its open house this Saturday.  Former San Francisco chef, Charlotte’s Bakery owner,  and current culinary instructor, Carolyn Kumpe is leading the new culinary center.  Her goal is to showcase local chefs and restaurants, and have fun with food. Saturday’s culinary class schedule:

• 8-9 a.m. Chef Ann Martin Rolke/Sacatomato: Summer fruit coffee cake, Fridge-cleaning frittata, book signing of Hands-Off Cooking
• 9-10 a.m. Chef Ginger Elizabeth Powers/Couture Chocolates
• 10-11 a.m. Chef Tim Jordan/Old Soul Bakery: Fabulous Flatbread
• 11 a.m.-12 p.m. Chef Oahn Nguyen/Andy Nguyen Restaurant #2: Shrimp & Pork Imperial Rolls
• 12-1 p.m. Chefs Dani Luzzatti and Yvette Woolston/Wine Konnection
• 1-2 p.m. Chef Adam Pechal/Tuli Bistro: Pizza by Tuli
• 2-3 p.m. Chef Michelle/Crepe Cafe: Crepes Suzette
• 3-4 p.m. Chef Richard Hyman/Old Arch Brewerey, Lodi: House-Made Mozzerella and Caprese Salad
• 4-5 p.m. Dr. Giovanni Gaudia/culinary instructor direct from Italy: Authentic Regional Italian Cooking

Free samples and demonstrations provided by:

• Bella Bru Baking Company
• Chef Andreas Hoffman -- "Blatter’s by Hoffman" -- Fine Foods & European Wholesale Bakery
• Knife Sharpening Demonstration by Star Sharpening -- Bring 3 dull knives get 1 sharpened for free
• Ellen’s Gourmet Kitchen -- Gourmet Caterer
• “Whiskey Wild” Contemporary Saloon “Opening Soon”
• Cheese Works Wholesale Fine Cheese Distributor
• Chef’s Warehouse Wholesale Fine Food Distributor
• Produce Express Wholesale Fine Produce Distributor -- Jim Mills and Suzanne Ashworth
• Chef Antonio Lozano from Yuba City & Marysville -- “Antonio’s Quick Lunch”
• King Smith from “Mighty Kong Muffins”
• Mad Dog Mesa EVOO Bob & Amy Day -- “Extra Virgin Olive Oil Tasting”
• Chef Raul Soto -- “Super Churro & The Whole Enchilada”
• Chef Labella Pasto -- “Personal Chef Services Fine Dining Without Leaving Home”
• Carl Yasbeck from Walter Zebrowski Manufacturing Representatives -- “Crepes & Panini”
• Woody Clarke from Premier Marketing Group -- “Restaurant Equipment: Wolf, Vulcan, Hobart, Traulsen Etc.”

East Bay Culinary Center in Sacramento
522 N. 12th Street (off of Richards Blvd.)
Saturday, Aug. 25, 8 a.m. to 5 p.m.
916.440.0620

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Oto's is Oishi! 

Oto's Marketplace -- my blue "Townie" is parked out front

Former chef, fellow Slow Food member and produce expert Jim Mills told us about Oto’s Marketplace and stated it had the freshest fish in town.  My husband and I rode our bikes over there this weekend, and by 1:00, they had already sold most of their supply, but we did find a gorgeous selection of sushi-quality seafood, including ahi tuna, salmon, snapper, octopus and Chilean sea bass (which we bought – I have never seen such a beautiful, thick piece of sea bass before.  By the way, according to the U.S. State Department, Chilean sea bass is not an endangered species, however, there is a problem with illegal fishing of sea bass.)  We grilled the fish and served it with baby artichokes, morel mushrooms, corn fritters (that we had seen on America's Test Kitchen that morning) and a yummy, rich sauce reduction.

Sushi-quality fish is displayed on ice

Sushi master Ray Yamamoto, his assistant is wondering, 'why is that gaijin taking pictures?'

Sushi master Ray Yamamoto creates about 150 packages per day, and Oto’s sells out by 4:30.  (The Bee’s Bob Sylva recently wrote about Yamamoto-san.) In addition to offering fresh fish and sushi, they also carry a huge selection of Japanese food items, sake and Japanese beer – kanpai!  Oto’s will be hosting a grand opening celebration on Sat., Sept. 8 that will include food demonstrations, free samples, a special gift for the first 100 customers, as well as chances to win many other prizes. 

 
Finally -- Pocky for MEN!     

Various fish cakes, bean paste and boiled yam delicacies 

Oto’s Marketplace
4990 Freeport Blvd.
Sacramento, CA 95822
916.424.2398
Open seven (7) days a week
Monday to Friday - 9 a.m. to 7 p.m.
Saturday - 9 a.m. to 6 p.m.
Sunday - 11 a.m. to 5 p.m.   

I made one of their pasta dishes called "Pasta with Mushrooms". Man, was it goooooood. It helps to have really good mushrooms, and I was lucky enough to find some great locally cultivated shiitake mushrooms that were nice and fresh. Yummy.