Lucia's Thoughts...

Roasted Winter Vegetable Salad

2012-02-16T21:59:00.000-08:00

Roasted Winter Vegetable Salad

Ingredients

1 small red onion, cut into 1/2-inch wedges
1 small sweet potato (about 8 ounces), cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch pieces
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons chopped flat-leaf parsley
1 ounce Spanish goat cheese, crumbled (1/4 cup)

Directions:

Preheat the oven to 425°. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.

** The roasted winter vegetables and dressing can be refrigerated separately overnight. Re-warm the roasted vegetables before serving.

Serving Sizes and Psychology

2012-02-14T05:34:00.000-08:00

"Researchers infiltrated a fast-food Chinese restaurant and found up to a third of diners jumped at the offer of a half-size of the usual heaping pile of rice or noodles - even when the smaller amount cost the same."

Or, to trick yourself into eating and drinking less, try switching to a smaller plate and a taller skinnier glass!

Read more at Fox News.

Are we running out of chocolate?

2012-02-14T05:05:00.000-08:00

It may not be new news, but that doesn't mean it's welcome news. Demand for chocolate is strong, climate change continues to bring problems, and two diseases are murderously sweeping through Latin America's cocoa tress.

Read more on HuffPost Food.

Pizza Hut's $10 Dinner Box

2012-02-13T08:58:00.000-08:00

Pizza Hut shifts the deal from the best price for a single pizza to the best price for a variety.

Says chief marketing officer Kurt Kane: "“This uniquely positions us versus our competitors,” he said. “Historically, where people have defined value has been around trying to provide the lowest price on a single pizza and fighting it out on the price point. What we are trying to do is change the nature of that discussion and really turn it into a value conversation around what you get for what you pay.”

Read more at Nation's Restaurant News

Walmart Promoting Health With New Labels

2012-02-09T09:20:00.000-08:00

Walmart will be adding bright green "Great for You" labels to about one-fifth of their products that meet standards set with the guidance of "a variety of government agencies, nonprofit organizations and health and nutrition experts."

Read more at the New York Times.

What's with this Pink Slime?

2012-02-01T07:10:00.000-08:00

McDonald's will have nothing more to do with "pink slime" as Jamie Oliver calls meat trimmings with ammonium hydroxide added. Read more here.

However, Huffington Post's Rob Lyons thinks the real slime is Jamie Oliver, for scaring the general public since "treatment with ammonium hydroxide is a sensible precaution and was declared safe decades ago." Read his case here.

Sustainable Weight Loss?

2012-01-31T19:08:00.000-08:00

From Nation's Restaurant News's interview with Subway's Tony Pace:

"We’re trying to avoid what I’d call health extremism: The whole notion that you have to be very prescribed down to the lowest level of calories isn’t really helpful to most of the population. So we’re showing things like the turkey BLT, which has 9 grams of fat. It’s flavorful, and you’re not in deprivation mode [when you order it], and that’s a much more livable way of eating.

It’s not some sort of extreme exclusion of all the foods you like to the extent that you think you’re depriving yourself of all the food you like. You just can’t sustain that.

Read more on nrn.com.

Starbucks Up, Starbucks Down.

2012-01-30T17:32:00.000-08:00

The Huffington Post reports on the closure of the East Coast's first starbucks while in India, Starbucks makes a grand entrance with Tata Global Beverages.

Feisty Food Flavor Forecasts

2012-01-15T18:50:00.000-08:00

"Out of the box is certainly one way of characterizing the combinations in the forecasts. Almond and ale, cayenne and tart cherry, green peppercorn and goat’s milk, and gram masala and pepitas are just some of the unusual melange of flavors that have been presented in the last few years. And 2012 is no different. Sweet soy, tamarind and black pepper, and blueberry with cardamom and masa rank among the most off-beat offerings."

There is so much creativity in flavor combinations! Read about the serious work McCormick does to predict What We'll Order, Eat and Cook.

Bumper crops!

2011-12-13T06:50:00.000-08:00

Many US farmers have one of their best years ever. More at Huffington Post.

And in the UK, sprouts also have an exceptionally good year! More at The Telegraph.

Food & Champagne

2011-12-13T06:41:00.000-08:00

On the worldwide scale, food prices dropped again for the fifth month in a row and may be bottoming out. Read the report at Bloomberg Businessweek.

In the world of champagne on the other hand? Price hike alert! Read more at Forbes.

10 Top Food Trends of 2011

2011-12-10T10:47:00.000-08:00

All-American Imports, The New Vegetarians, & Foraging all make the list. Check out the
10 Top Food Trends of 2011, according to TIME.

Creative Christmas Decorations

2011-12-09T07:28:00.000-08:00

From the AP comes a story of Christmas creativity... Forget poinsettia and holly, it's time to "Deck the halls with... tomatoes"!

Read more here.

Our Gift Boxes, Featured!

2011-12-09T06:33:00.000-08:00

Lifestyle+Charity Magazine loves our tea gift boxes, and so will you!

Check out their glowing review here
then go and gift this box for that special someone in your life here!

Cookies!

2011-12-08T08:33:00.000-08:00

Love cookies?

Check out a new cookie baking book, The Cookiepedia. Then check out epicurious for some ideas for hosting a cookie party.

Or, just fill up with our Gourmet Cookie Towers!

Two buck Cold Cuts!

2011-12-01T09:41:00.000-08:00

Hungry but low on cash?

Stop by Subway and get their 6-inch Meatball Marinara and Cold Cut Combo sandwiches for 2 bucks for the rest of December!

Read more at National Restaurant News.

Tired of Traditional Thanksgiving Turkeys?

2011-11-19T17:50:00.000-08:00

Kick out the turkey and get creative with ham, duck, chicken, fish and lamb. Check out 8 mouth-watering recipes at Bon Appetit.

Thanksgiving not just for vegetarians, but Vegans as well! For 12 Vegan Thanksgiving Recipes including Stuffed Winter Squash and Sourdough Stuffing, head over to Huffington Post.

Or if you don't want to be up to your elbows in gravy this Thanksgiving, let someone else do the work. Countdown to Thanksgiving guide at ClawsonPatch.

IHOP with speed

2011-11-18T12:19:00.000-08:00

IHOP not fast enough for you? Now there's an IHOP Express. This smaller concept version of IHOP is meant for those on the go or who want a more casual pancake experience. Pancakes, for example, can be taken to-go as a Cup O' Pancakes topped with your choice of strawberry-banana, double blueberry or caramel apple.

More interactivity is encouraged with an "interactive syrup bar" and a view straight into the cook's workspace with the "flip kitchen."

Other up-and-coming variants of IHOP include IHOP U (Like IHOP Express on campuses) and a coffee and beverage-focused IHOP café.

Read more at Nation's Restaurant News.

Invasive Species for Sustainable Sushi

2011-11-15T09:53:00.000-08:00

Asian shore crabs threaten the food native fish and shellfish need to survive.

Lionfish take over Florida's coral reefs, killing native species.

What do you do with invasive species?

Turn them into sushi and beat them by eating them!

Read more at Good's When Life Gives You Invasive Species, Make Sushi

The Pumpkin Cure

2011-10-27T14:58:00.000-07:00

Coffee and Cancer?

2011-10-26T17:43:00.001-07:00

Every so often new articles on the benefits and harmful effects of coffee and tea come out. And in each time one is the bad guy and one is the better guy. This time around it's coffee again. Although this is definitely no cure for cancer the article does mention some interesting findings. Either way, go ahead and enjoy another cup of coffee...
And read on...

2011-10-21T15:06:00.001-07:00

What a relief to be back online! I feel like I've been in a time warp by not having my blog linked to my phone... I know, I know... Hold the jokes please!

2011-08-14T22:49:00.000-07:00

There is a prospect of a thrilling time ahead for you.

2011-08-05T11:09:00.000-07:00

Here's to the enjoyment and appreciation of food!

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."

~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

Happy Watermelon Day!

2011-08-03T10:31:00.000-07:00

Did you know that Last month was National Watermelon Month? In case you missed the celebration, jump in today to celebrate National Watermelon Day with a mouthful of refreshing watermelon!

Here's how to pick your watermelon... it should be firm all over (no soft spots!), heavy for its size (in other words, juicy!), and symmetrical in shape.

A ripe watermelon should have a spot on the bottom (where it rested on the ground while growing) that is pale yellow in color rather than light green. Scratching the surface with your fingernail should reveal a greenish-white color below the topmost rind.

Eat and enjoy!

Feel Good Food Stories

2011-08-01T10:16:00.000-07:00

Have you ever heard of a pay-what-you-can restaurant? How about an unmanned pay-for-what-you-take drink stand?

Panera Bread, inspired by a cafe in Denver, decided to open Panera Cares, a restaurant with the full Panera menu where a donation box is set up in lieu of a cash register.

For a slightly different angle, Honest Tea set up unmanned stands selling tea for $1 a bottle. No one was there to enforce this however... it was all on the honor system. The result? 94% of all customers paid!

In conclusion? "Trust people; they'll often surprise you."

Your food: A different angle

2011-07-29T10:14:00.000-07:00

Does the sight of a luscious slice of chocolate cake immediately make your mouth water?

Then take a gander at this!

Yes, it is a slice of chocolate cake... but a very very tiny view of that slice.

It's artist Caren Alpert's series of food, photographed with microscopes usually reserved for scientific research... now used to make art. Food is an art form, from many different angles and viewpoints!

See the rest of her images (including shrimp tails and oreos) at Caren Alpert's gallery.

via Bon Appétit

This is an Eggplant

2011-07-27T09:34:00.000-07:00

We're all familiar with the delicious long deep purple vegetable (actually, fruit!) we know simply as Eggplant.

But did you know that there are many other varieties of eggplant? Many varieties don the familiar long form and variations of a dark purple color. But other eggplants wear white, green, or red-violet, while taking forms more similar to bulbs, globes, or skinny sticks.

The next time you start craving eggplants, give these Turkish orange eggplant beauties a try!

Harry Potter Inspired Drinks

2011-07-25T09:16:00.000-07:00

Where do you get inspiration for your food and drink creations?

Food and drink all have personalities of their own, so why not take the personality of some of the most famous fictional characters today and turn them into matching drinks?

The Backyard Bartender did just that, turning not only Hermione, Ron and Harry into their own cocktails, but Luna, Draco, Neville, and Snape as well! She even created Butterbeer from a 423-year-old recipe.

Cheers to imagination, creativity, and inspired food and drink!

(via SquidInk)

Iced Tea Journeys

2011-07-22T15:10:00.000-07:00

"My iced tea tastes have traveled so far, in fact, that now I take mine without any sugar at all. Unlike coffee, which can be so intensely bitter it practically begs for milk or sugar, most tea--hot or iced--is just bitter enough. And tea comes in so many shapes and sizes, with such a wide a variety of floral and fruity notes, you really do miss a lot when you add sugar to it."

-Adam Roberts reflects on his Iced Tea journey at Epi Log

Get some tea inspiration for your journey from Lucia's exclusive selection of delicious teas!

Laugh and Cry

2011-07-13T04:23:00.000-07:00

What's the relationship between food and emotions? Here are a few ideas!

An onion can make people cry, but there has never been a vegetable invented to make them laugh.

- Will Rogers

No laughter? What about smiles?

You know how I feel about tacos. It's the only food shaped like a smile. A beef smile.

- the character Earl Hickey in My Name is Earl

And finally, wisdom from the ages:

Laughter is brightest in the place where food is.

– Irish Proverb

What will you eat on the 4th of July?

2011-06-30T11:32:00.000-07:00

Menu #1: What John and Abigail Adams ate to celebrate the 4th of July

Turtle Soup
New England Poached Salmon with Egg Sauce
Green Peas
Boiled New Potatoes in Jackets
Indian Pudding
Apple Pandowdy
Coffee and tea

Menu #2: What Faith, North Carolina prepares for their community-wide celebration

4500 pounds of barbecued shoulders
5000 hot dogs
7000 hamburgers
1800 pound of country ham
5000 ice cream cones
20,000 drinks
2500 pounds of cabbage for making slaw

Menu #3: What you could be eating, courtesy of Lucia & Co's 4th of July Catering!

Grilled Sirloin Sliders
Marinated & Tender BBQ Chicken
Dad’s Sweet Potato Biscuits
Signature Confetti Potato Salad
Grilled Seasonal Veggie Skewers with Haloumi Cheese

We'll take care of the food, you take care of the fun. Email us today and have your 4th of July food delivered to your door. Sorry, Menu #3 only!

National Month of...

2011-06-29T12:00:00.000-07:00

Did you know June is National Iced Tea Month?

Now for a quiz: June is not the National Month for which of the following?

Candy
Papaya
Dairy
Grilled Cheese
Fresh Fruit and Vegetables
Seafood
Turkey Lovers

Check the bottom of the post for the answer.

If you still haven't had enough food celebrations, you can celebrate National Almond Buttercrunch Day today and National Ice Cream Soda Day tomorrow. Delicious!

If you guessed Grilled Cheese, you're correct! National Grilled Cheese month belongs to April. And yes, believe it or not, June is indeed National Turkey Lovers' Month!

National Apple Pie Day

2010-05-13T11:01:00.000-07:00

I must agree with Jane Austen -

"Good apple pies are a considerable part of our domestic happiness."

Go make a pie (ok, or buy one), and be blissfully happy.

Dreams...

2010-04-27T14:15:00.001-07:00

If you want to achieve your dreams, you must follow them, and the best way to follow them is not to think about wanting to be very rich, but to think about doing something that you really want to do.
~Jackie Collins, author

Dear Mom

2010-04-22T10:41:00.000-07:00

Have you found the perfect solution for you mother on Mother's Day?

No?

Well, don't fret. I've got you covered. If you haven't already, sign-up for my newsletter and receive a coupon towards a Perfect-for-Mom gift.

After all, Mom deserves the best. And that's what we specialize in, the culinary best!

Click below to go directly to my website.

Lima Bean Respect Day

2010-04-20T10:13:00.000-07:00

Seriously folks.

Today is a national holiday. You better show your local lima bean some respect!

"A" is for Avocado

2010-04-19T10:00:00.000-07:00

We humans have enjoyed a long love affair with the avocado. The first first known evidence of avocado consumption dates back to about 7,000 to 10,000 BC: archeologists found avocado pits in caves, indicating early cultivation.

Guacamole. That's how I like to consume avocados. Everybody has their favorite guacamole recipe, but mine is very simple. I don't want to cover the silky flavor of a good avocado.

First, pick a fine-looking avocado. The skin should be unblemished. The avocado should feel heavy and slightly soft to the touch. Florida avocados will be green with a yellow undertone and California Hass will be purple-black in color.

Scoop out the pit and mash the avocado in a bowl with a fork. Mix with a kosher salt, a tablespoon of salsa, and a teaspoon of lime juice for flavor and to prevent discoloration.

Pair with your favorite brand of tortilla chips or spread it on a turkey sandwich. I guarantee the bowl will be licked clean!

Pasadena Farmers' Market

2010-04-16T10:38:00.000-07:00

Come say hello! I will be there 8 to noon.

Happy weekend everyone.

"A" is for Asparagus

2010-04-15T09:30:00.000-07:00

Native to Europe, western Asia, and northern Africa, Asparagus is a delectable vegetable found worldwide in all types of cuisine.

My favorite way to prepare the spearlike vegetable: drizzle with a little olive oil, a squeeze of lemon juice, a helping of Kosher salt, and a dash of pepper. Then place the spearks on the barbeque! Make sure you used enough olive oil so they don't stick. Delicious, and done in minutes.

Other fun asparagus facts:

* Purple asparagus originated in Italy and is higher in sugar, lower in fiber, than its green cousins.

* Peru exports more asparagus than any other country in the world.

* Asparagus is dense with folic acid as well as potassium, fiber, thiamin, and vitamins A, C, and B6.

* The asparagus is a member of the lily family.

* When choosing your asparagus, look for straight, green, firm stalks with tips that are closed and either green or purple.

"A" is for Artichoke

2010-03-20T13:51:00.000-07:00

Artichokes are a taste treat at any table.

A few fun facts about the first of our favorite March "A" produce:

* Artichokes are members of the thistle and sunflower families.

* California grows the majority of U.S. artichokes.

* Roman naturalist Caius Plinius Secundus dubbed the artichokes "one of the earth's monstrosities." Romans prepared their artichokes with honey, vinegar and cumin.

* An artichoke's antioxidant levels actually increase with cooking! (bonus)

Next up -- how to choose a perfect artichoke and prepare.

Think "A" in March

2010-03-18T13:42:00.000-07:00

March is the peak season for three delectable farmers' market staples. Think green and the letter "A"-

Artichoke

Asparagus

Avocado

We are going to have fun with these three....

Did You Know - Peanuts go Waaaaay Back

2010-03-11T06:23:00.000-08:00

Did you know that jars filled with peanuts have been found in ancient Incan graves along the western coast of South America.

Peanuts for my journey to the afterlife? Check.

Time

2010-03-05T09:51:00.000-08:00

Time is limited, so I better wake up every morning fresh and know that I have just one chance to live this particular day right, and to string my days together into a life of action, and purpose.
~Lance Armstrong: 7-time winner of the Tour de France

Welcome March!

2010-03-01T10:18:00.000-08:00

Somehow March arrived. 2010 must be in quite a hurry....

I just learned that March is National Peanut month. A few fun facts about our favorite "nut."

* Peanuts are NOT nuts. They are legumes and grow underground.

* Two of our United States Presidents were peanut farmers: Thomas Jefferson and Jimmy Carter.

* It takes 850 peanuts to make an 18 oz jar of peanut butter.

* There are four distinct types of peanuts: Runners (most commonly used in peanut butter); Virginias (most commonly eaten out of the shell); Spanish (most commonly in peanut candy); and Valencia (less common and sweet!).

* Raw peanuts in an intact shell can be stored in a sealed container in the refrigerator for 3-5 months; 6-9 months in the freezer.

* Peanuts and peanut butter are an excellent source of protein and contain nearly half of our essential vitamins and 35% of essential minerals.

Savory or Sweet, It Mattereth Not

2010-02-24T09:34:00.000-08:00

I have crêpes on my mind. Savory, or sweet, they are a taste treat.

The paper-thin pancake originated in Brittany, the northwest region of France. Originally used as a bread staple, crêpes were generally made with buckwheat flour.

Beginning in the early 1900's, crêpes were paired with fillings, both savory and sweet, and the simple staple became a delicious delicacy. From humble regional origins, its popularity quickly spread throughout Europe and beyond.

From the food cart outside the Musée d'Orsay to the popular La Crêperie Café on 2nd Street in Long Beach, it's hard not to love'em.

Quote to Note: Cooking vs. Eating

2010-02-22T16:18:00.000-08:00

I love Julia Child. Great chef AND keeps you laughing.

"I was 32 when I started cooking; up until then, I just ate."

Amen sister.

Happy Valentine's Day

2010-02-14T11:20:00.000-08:00

and, Why do We Celebrate Valentine's Day?

2010-02-12T16:06:00.000-08:00

Good question.

The holiday was established by Pope Gelasius in 496 AD and named after Christian marty Valentine. Thus, St. Valentine's Day.

If we were to get into the details, then it should be St. Valentines' Day (note the change in punctuation?) because there was more than one Christian martyr named Valentine.

Valentine lore has it that the first Valentine's Day Card was sent in 1415 from France's Duke of Orleans to his wife when he was a prisoner in London Tower.

One more fun fact: about 8 billion candy hearts with fun lovey-dovey sayings were made in 2009. Yum!

Foodie Thought

2010-02-10T11:05:00.000-08:00

I do love looking up at the stars, but I must say, "amen" to this one -

"The discovery of a new dish does more for human happiness than the discovery of a new star."

- Anthelme-Brillat Savarin

French Gourmet (1825)

National Fettuccine Alfredo Day

2010-02-07T10:52:00.000-08:00

The story goes that restaurateur Alfredo Di Lelio developed the deliciously butter- and Parmigiano-Reggiano-heavy recipe in an attempt to bring back his pregnant wife's lost appetite.

It worked. The dish was promptly added to Alfredo's menu.

About a decade later, two famous honeymooners, Mary Pickford and Douglad Fairbanks, happened upon the new pasta dish.

They loved it. The two lovebirds served their new found favorite to other celebrity-types upon their return to Hollywood, and it quickly gained in popularity.

And the rest is history.

Foodie Thought

2010-02-06T10:57:00.000-08:00

A foodie thought to consider when baking valentine's cookies this month-

"Everyone is kneaded out of the same dough but not baked in the same oven."

- A Yiddish Proverb

It's Raining, But Not As Much As It Could

2010-02-05T15:00:00.000-08:00

It's raining today.

Did you know that Cherrapunji, India claims the title of wettest place on earth? Average annual rainfall of 498 inches per year.

Wow.

Apparently Julia Roberts filmed a portion of her new movie, "Eat, Pray, Love" there ---- and the cuisine may be featured in the movie!

I hope so. Indian cuisine is delectable.

Valentine's Day -- Do You Have A Plan?

2010-02-05T10:50:00.001-08:00

Valentine's Day --- it's right around the corner folks.

In fact, it's next weekend. You heard me. NEXT WEEKEND.

If you are in need of a fabulous, wow'em, romantic solution, I've got it for you.

An intimate, made-just-for-you, dinner for two.

And (this is the kicker), you don't have to make it yourself.

I will.

Send me a note - FAST, before I get snagged away - and I will personally craft and create a sumptuous dinner for you and your Valentine.

The link below will launch you to my website and where to contact me.

And, for those of you not yet subscribed to my newsletter, change your ways! Subscribe and receive delicious discounts, notices on up-coming events, and, as always, fun foodie news. www.luciaandcompany.com

A Foodie Thought

2010-01-29T22:48:00.000-08:00

A fun foodie thought for the weekend-

“In France, cooking is a serious art form and a national sport.”

- Julia Child

Pasadena Farmers' Market

2010-01-29T10:19:00.000-08:00

I will be at the Pasadena Farmers' Market tomorrow morning from 8 to noon.

Come say hello! Have a great weekend.

National Chocolate Cake Day

2010-01-27T10:47:00.000-08:00

What a perfect excuse!

Lava, death by, flourless, devil's, molten, torte, souffle, mousse..... the chocolate cake options are endless.

A good friend down in Orange County sent me her favorite chocolate cake recipe. YUM. Top it with your favorite chocolate icing and you're ready to celebrate National Chocolate Cake Day!

CHOCOLATE CAKE

10 to 12 servings

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:

1. Pre-heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.

3. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

5. Cool 10 minutes; remove from pans to wire racks,

What is your favorite kind of chocolate cake? Have a favorite recipe you want to share?

Did You Know - New England vs. Manhattan

2010-01-25T11:10:00.000-08:00

Don't be a chowderhead! Know the difference between New England Chowder and Manhattan Clam Chowder.

New England Clam Chowder

* Milk or cream-based

* Traditionally includes potatoes and onions, possibly bacon

* In 1939, legislation was proposed in the state of Maine that would make it illegal to use tomatoes in clam chowder

Manhattan Clam Chowder

* Broth-based

* Tomato is added for flavor and color

* Before the early 1900's Manhattan Clam Chowder was referred to as "New York Clam Chowder"

Boldness

2010-01-22T14:35:00.001-08:00

Whatever you can do or dream you can, begin it. Boldness has genius, power and magic in it.
~ Johann von Goethe

Artistry

2010-01-21T08:56:00.000-08:00

If people knew how hard I worked to gain my mastery, it wouldn't seem so wonderful.
~Michelangelo

Food e-News

2010-01-18T21:53:00.000-08:00

My most recent newsletter contains lots of great foodie news and great promotions for all subscribers.

If you're not yet subscribed, be sure to do so soon!

And, you can use the link below-

Soup, Winter Vegetable

2010-01-15T21:54:00.000-08:00

You know me. I love using the produce of the season.

Even this season.

WINTER VEGETABLE SOUP

Serves 4

INGREDIENTS

1 medium onion, chopped

1 Turkish or 1/2 California bay leaf

2 tablespoons olive oil

1 large carrot, thinly sliced

1 celery rib, thinly sliced

1 tablespoon tomato paste

1/2 lb sweet potato, peeled and cubed (1/2 inch)

1/2 lb Yukon Gold or boiling potatoes, peeled and cubed (1/2 inch)

2 cups reduced-sodium vegetable or chicken broth

1 1/2 cups water

1/2 cup frozen peas

2 tablespoons chopped fresh dill

DIRECTIONS

* Cook onion with bay leaf and 1/2 tsp salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.

* Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf.

* Puree 1 cup soup in a blender (use CAUTION) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.

RECIPE BY LILLIAN CHOU

SOURCE: GOURMET.COM

PHOTOGRAPH BY STEPHANIE FOLEY

Rewards

2010-01-15T15:00:00.000-08:00

The big rewards come to those who travel the second, undemanded mile.

~Bruce Barton, American advertising executive, U.S. Congressman

January - National Soup Month

2010-01-13T21:25:00.000-08:00

Did you know that January is National Soup Month?

Makes sense.

The majority of the country is in a deep freeze. Perfect weather for soup.

Good for the soul soup.

Yes, it's a tad bit warmer in my southern California, but I am still excited to indulge.

Please indulge with me....

(On a random side note - Donald E. Goerke, the Campbell Soup executive who brought Chunky Soup to the world, passed away over the weekend. Yet another reason to enjoy a hot bowl of soup.)

Happy New Year!

2010-01-04T09:22:00.000-08:00

Happy New Year!

Can you believe it is 2010? It's sounds so futuristic, like we should be driving flying cars.

My first wish for all of my readers: a happy, peaceful year.

My second wish for all of my readers: a year filled with shared culinary fun and learning via my blog.

Thanks for reading in 2009 and here's to a fantastic 2010!

Need a Last Minute Gift?

2009-12-23T08:03:00.000-08:00

Photo: Lirk McKoy, Los Angeles Times

I read a fantastic article in the Los Angeles Times earlier this month. A gift guide for the chef in your life -- the beginner, intermediate, or advanced chef in your life.

So, this is my advice to you:
1. Wrap up your Lucia orginal teas with a lovely bow.
2. Read this article right here to identify the perfect cooking accessory to accompany your heavenly spiced offering.
3. Go purchase.
4. Wrap with a matching bow.

Now you can't blame me if you don't have anything for everyone on your list. I tried....

Gingerbread Recipe For You

2009-12-22T07:52:00.000-08:00

I love the blogging world. I love the connectivity today's technology allows. For those of you who follow me on twitter and facebook, this should come as no surprise! (and if you don't, change your ways and check-out my website to learn how)

I also love how the nature of recipe sharing has changed over the years. Today I thought I'd provide you with a gingerbread recipe that has been reviewed by over 400 home chefs! And, proved a winner.

Gingerbread Men
"Kim" on allrecipes.com

Ingredients
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

Directions
* In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.

* Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.

* Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

Yields 2 1/2 dozen.

Something to Warm Your Spirits...

2009-12-15T20:02:00.001-08:00

.... Our somebody else's.

If you are in need of a perfect holiday gift for the happy hostess or a favorite friend? Then, do I have just the thing for you. A delightful blend of holiday teas.

* Cranberry Autumn Loose Leaf Tea - A blend of Indian and Chinese black teas with dried cranberries and oranges.

* Holiday Tea - A delightful blend of black teas, citrus, almond and spice flavors.

* White Christmas Tea - Mutan white tea with vanilla, almond, and cardamom flavors with a mild chamomile accent.

Gingerbread 101: The Origins

2009-12-13T17:36:00.000-08:00

Hansel and Gretel come upon a house, a gingerbread house. The brother and sister are so hungry, and the house looks so delicious. They reach up and take a little bite out of the beautiful gingerbread.

"Nibble, nibble mousekin. Who's nibbling at my housekin?, " a voice calls out from within the candied home.

Gingerbread can even be found in opera! Engelbert Humperdinck interpreted the Brothers' Grimm fairytale with full voice and orchestral accompaniment in the late 1800's. Gingerbread has never been the same since.....

Gingerbread originates in Western Europe with England, France, and Germany claiming distinct gingerbread histories. Nuremberg, Germany, however, takes the cake (pun absolutely intended). Often referred to as the "gingerbread capital of the world," the Nuremberg's gingerbread was baked exclusively by its exclusive guild of bakers, Lebkuchler. The guild was famous for gilding its gingerbread with icing and gold paint.

Lebkuchler gingerbread was and is sweetened with honey. The British often use syrup or brown sugar while North American gingerbread gets its unique flavor with the native molasses.

Gingerbread 101: Ginger Spice

2009-12-08T16:15:00.001-08:00

Ginger is an ancient spice. A tuber plant, ginger is found in Asian recipes dating back to the fourth century B.C. and was traded from India to Rome for both culinary and medicinal purposes.

Today ginger is used in numerous international cuisines:

* Indian lentil curry

* Wedange Jahe, an Indonesian beverage

* Japan's beni shoga, pickled ginger

* Nyamanku in the Ivory Coast's Nyamanku, a beverage made by blending ginger, orange, pineapple, and lemon

European nations traditionally use ginger in sweet beverages such as ginger ale, ginger wine, and teas as well as sweet baked goods like gingersnaps and gingerbread (of course).

HINT: Ground ginger should not be substituted for fresh ginger in recipes. Horse of a different color.

Our Next Topic...

2009-12-05T07:00:00.000-08:00

And I had but one penny in the world. Thou should’st have it to buy gingerbread.

– William Shakespeare, Love’s Labours Lost

What are we learning more about? (drum roll please)

GINGERBREAD!

Stay tuned.....

It's December!

2009-12-04T10:44:00.000-08:00

Thanksgiving has been baked, basted, and devoured. And, now, we are on to new holidays filled with my three favorites: family, friends, and food!

Thank you to all of those who took advantage of my Thanksgiving Hotline. I loved being a part of your meal preparation.

I would love to provide even more help in your kitchen ---- make sure to visit my blog often for holiday tips, fun facts, and, as always, great food.

I love this time of year!

Thanksgiving: Don't Forget to Ask The Chef

2009-11-25T10:12:00.000-08:00

Ask The Chef

Remember, I'm your virtual sous chef this Thanksgiving. I'd love to help! I will continue taking questions via my website through 2PM Thanksgiving day.

Happy Thanksgiving everyone!

Thanksgiving 101: The Pilgrim's Feast

2009-11-24T21:48:00.000-08:00

Did you know that the Pilgrims ate eel, oysters, and clams at the first Thanksgiving feast?

Did you know that a corn-based bread was served because the Pilgrims' wheat crops were unsuccessful, but corn flourished (thanks to their native expert advice)?

Did you know that pumpkin was a Pilgrim staple --- and not something they would have eaten when they lived in Europe?

Did you know that only four women survived the first year and so children played a large role in the Thanksgiving meal preparation (yes, they were the ones out collecting the eel, oysters, and clams)?

Did you know that Abraham Lincoln was the president who made Thanksgiving Day an official holiday in the United States?

Did you know that you could read President Lincoln's proclamation right here? Read on....

By the President of the United States of America.

A Proclamation.
The year that is drawing towards its close, has been filled with the blessings of fruitful fields and healthful skies. To these bounties, which are so constantly enjoyed that we are prone to forget the source from which they come, others have been added, which are of so extraordinary a nature, that they cannot fail to penetrate and soften even the heart which is habitually insensible to the ever watchful providence of Almighty God. In the midst of a civil war of unequaled magnitude and severity, which has sometimes seemed to foreign States to invite and to provoke their aggression, peace has been preserved with all nations, order has been maintained, the laws have been respected and obeyed, and harmony has prevailed everywhere except in the theatre of military conflict; while that theatre has been greatly contracted by the advancing armies and navies of the Union. Needful diversions of wealth and of strength from the fields of peaceful industry to the national defence, have not arrested the plough, the shuttle or the ship; the axe has enlarged the borders of our settlements, and the mines, as well of iron and coal as of the precious metals, have yielded even more abundantly than heretofore. Population has steadily increased, notwithstanding the waste that has been made in the camp, the siege and the battle-field; and the country, rejoicing in the consiousness of augmented strength and vigor, is permitted to expect continuance of years with large increase of freedom. No human counsel hath devised nor hath any mortal hand worked out these great things. They are the gracious gifts of the Most High God, who, while dealing with us in anger for our sins, hath nevertheless remembered mercy. It has seemed to me fit and proper that they should be solemnly, reverently and gratefully acknowledged as with one heart and one voice by the whole American People. I do therefore invite my fellow citizens in every part of the United States, and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next, as a day of Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens. And I recommend to them that while offering up the ascriptions justly due to Him for such singular deliverances and blessings, they do also, with humble penitence for our national perverseness and disobedience, commend to His tender care all those who have become widows, orphans, mourners or sufferers in the lamentable civil strife in which we are unavoidably engaged, and fervently implore the interposition of the Almighty Hand to heal the wounds of the nation and to restore it as soon as may be consistent with the Divine purposes to the full enjoyment of peace, harmony, tranquillity and Union.
In testimony whereof, I have hereunto set my hand and caused the Seal of the United States to be affixed.
Done at the City of Washington, this Third day of October, in the year of our Lord one thousand eight hundred and sixty-three, and of the Independence of the Unites States the Eighty-eighth.

Feeling Special?

2009-11-20T15:53:00.001-08:00

Sa ve 40% on our entire collection of commuter tumblers and all tea accessories!

One day only

Sunday November 22 8 am-10 am online!

Start your shopping at www.luciaandcompany.com

Zuni Cafe - A San Francisco Favorite

2009-11-20T15:45:00.000-08:00

In my last post, I referenced Zuni Cafe.

Zuni Cafe deserves another blog mention. I LOVE IT! Yes, it is in my favorite city of all cities, San Francisco. It has a cool vibe, tremendous service, and, most importantly, out-of-this world food. Zuni is very popular with locals and can be a celebrity haunt.

If you choose to try it, one hint: go with someone you love to chat with and give yourself at least 2 hours so you can order the roasted chicken.

Thanksgiving 101: The Perfect Turkey

2009-11-18T10:35:00.000-08:00

The Los Angeles Times' Test Kitchen

Inspired by Chef Judy Rodgers, owner and chef at Zuni Cafe in San Francisco, the Los Angeles Times presented a recipe for a dry-brined roasted turkey in 2006. Due to its popularity and persistent reader requests, the Times' continues to run the unique recipe.

The technique is simple: the salt draws out the turkey's natural juices, and the dry brine technique produces a juicy but firm texture. Delicious!

Without further ado -

The Roast Salted Turkey

Total time: 2 hours, 50 minutes
Servings: 11 to 15
Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting. The Times' Test Kitchen recommends a fresh turkey for this technique.

1 (12- to 16-pound) turkey
Kosher salt

1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons).

2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted.

3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.

4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day.

5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.

6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.

7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).

8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.

9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

Source: Los Angeles Times, Food

Thanksgiving 101: Turkey Safety

2009-11-17T10:13:00.000-08:00

Photo: Susie Cushner

What is the center of the traditional Thanksgiving feast? Yes, the perfectly roasted turkey.

Roasting a turkey doesn't have to be scary or complex. However, it does need to be done right. Poultry requires specific handling to ensure your dinner guests' safety.

Here are a few tips to keep in mind when handling your bird:

* Wash your hands carefully! Yes, a standard cooking must, but always good to be reminded.

* Frozen turkeys should be thawed in either the refrigerator or in a container of regularly changed cold water. Thaw breast-side down and in a self-contained dish to avoid the the thawing turkey's uncooked juices from spilling. A thawed turkey can be kept in the refrigerator for up to 3-4 days prior to cooking.

* Use paper towels, not cloth towels, to clean-up an uncooked juices from the turkey or to pat dry the turkey.

* Wash any containers, trays, utensils, cutting boards use when preparing the uncooked turkey with hot water and soap.

* Determine the turkey's doneness with a meat thermometer. The final temperature should be 180 degrees in the thigh, and stuffing cooked in the bird should read 165 degrees.

* Package and store turkey leftovers --- without bones -- within 2 hours of pulling it out of the oven.

source: food safety tips

Ask The Chef

Don't forget -- I welcome any and all questions about cooking times, turkey prep, ingredient choices, etc. Contact me via my website, with any Thanksgiving, food-related question!

A Time of Thanks

2009-11-10T21:58:00.000-08:00

aka, Turkey Day

Thanksgiving is fast-approaching. I want to spend some time discussing the holiday, its cuisine --- and, most importantly, how to produce a healthy, happy meal. Food safety tips, on their way!

Ask The Chef

This Thanksgiving season, consider me your virtual Thanksgiving sous chef.

I welcome any and all questions about cooking times, turkey prep, ingredient choices, etc. Simply contact me via my website, with any Thanksgiving, food-related question, and I will gladly provide an expert answer!

Pasadena Farmers' Market

2009-11-06T15:30:00.001-08:00

I will be at the Pasadena Farmers' Market tomorrow from 8 to Noon.

Come say hello! Have a great weekend.

Mexican Chocolate - Holy Mole!

2009-11-05T17:00:00.000-08:00

Randy Mayor; Melanie J. Clarke

There are many uses for a good mole sauce - however, it's primary function is as an accompaniment for poultry.

Below is a favorite healthy soup that features the mole sauce. Published years ago in Cooking Light, it pleasantly pairs mole with ground turkey to create a hearty meal for a fall evening.

Turkey Mole Soup

1 teaspoon olive oil
1 1/4 pounds ground turkey
1 cup chopped onion
1 cup chopped green bell pepper
2 tablespoons chili powder
4 garlic cloves, minced
1/4 cup bottled mole (such as La Costena)
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1/2 cup raisins
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (19-ounce) can black beans, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (4.5-ounce) can chopped green chiles, undrained
3 (6-inch) corn tortillas, cut into 1/4-inch strips
1/2 cup chopped fresh cilantro

Serves 8

Heat oil in a Dutch oven over medium heat. Add turkey; cook 5 minutes or until browned, stirring to crumble. Add onion, bell pepper, chili powder, and garlic; cook 5 minutes, stirring frequently. Combine mole and chicken broth, stirring with a whisk. Add broth mixture, raisins, salt and pepper, black beans, tomatoes and green chiles to turkey mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Preheat oven to 425°. Place tortilla strips on a baking sheet. Bake at 425° for 5 minutes or until golden brown.

Spoon soup into bowls. Divide tortilla strips evenly among servings. Top each with cilantro.

source: Cooking Light, 2002

Mexican Chocolate

2009-11-04T22:35:00.000-08:00

Chocolate --- who doesn't love it?!

Upwards of 2,000 years ago, the ancient inhabitants of Mexico and Central America developed a chocolate drink made from the seed of the cacao tree mixed with native seasonings.

The sweet, creamy chocolate that we are familiar with today is a far stretch from this original form --- conquering Spaniards can be blamed for the departure. That being said, hints of the authentic, more earthy, well-spiced chocolate can still be found in modern Mexican chocolate.

Today, Mexican chocolate is most frequently used in hot drinks such as champurrado. Generally spiced with cinnamon, champurrados are often enjoyed with breakfast or with tamales.

Punch it up another notch with some chili peppers and a little onion or garlic and you have a delicious mole poblano suace with Mexican chocolate being the featured ingredient. A far cry from its Mayan and Aztec origins, this mole sauce is now heralded as one of the gems of Mexican cuisine.

* (cacaolorenzo.com)

Pasadena Farmers' Market

2009-10-30T14:00:00.001-07:00

Boo! What better way to start off a frightful Halloween night than with a healthful Saturday morning at the Pasadena Farmers' Market. I'll be there -- come say hello.

Photo: Getty

Ask the Chef....

2009-10-28T10:42:00.000-07:00

Mexican Chocolate

This will be a fun one.

Stay tuned....

A Halloween Treat

2009-10-27T11:01:00.000-07:00

(Ann Johansson / Los Angeles Times)

No tricks this year -- well, at least not right now.

I am feeling festive and thought I'd post a delicious recipe I recently discovered that is simple and potentially a BIG hit for you and your friends and family this week leading up to Halloween.

Tomato Soup with Ghost Toasts

Servings: 4

2 tablespoons olive oil
1 onion, diced small
2 carrots, diced small
2 stalks celery, diced small
2 cloves garlic, minced
1 (28-ounce) can diced tomatoes
3 cups chicken stock
2 slices white bread (large enough to make 8, 2" croutons)
3 ounces white cheese, such as Gruyere, Cheddar, Jack or Swiss, cut in 4 slices
12 whole peppercorns, optional
1/2 cup whipping cream
Salt, pepper

1. Heat the oil in a large pot over medium-high heat. Add the onion, carrots and celery. Cook, stirring occasionally, until softened, 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes and chicken stock. Increase the heat to high and bring to a boil, then reduce the heat to low and simmer until the vegetables are tender, 15 minutes. Stir occasionally.

2. Meanwhile, using a cookie cutter or scissors, cut the bread slices into ghost shapes. Cut the cheese slices into the same shape. Toast the ghosts in a toaster oven. Place them on an oven-safe tray, then place the cheese on top. Use 3 peppercorns to make eyes and a mouth for each ghost. Put them back into the toaster oven and toast again to melt the cheese. (If you don't have a toaster oven, you can broil the cheese toasts about 4 inches beneath the broiler element until the cheese is bubbly, 2 minutes.)

3. Puree the soup in a blender in two batches. Return it to the pot. Add the cream and adjust the seasoning with salt and pepper. Heat, then serve in bowls with the ghost toasts on top.

Los Angeles Times, 2009

Bon Appetit!

Pesto - A Spin on the Familiar

2009-10-26T10:24:00.000-07:00

Hope everyone had a great weekend.

Today I want to close our discussion on pesto with a variation on tradition: cilantro pesto. Last summer, the Los Angeles Times featured a recipe using this fun twist on a favorite staple.

Here you go, try it over pasta or get creative!

Cilantro pesto

1/2 cup unfiltered olive oil
1/4 cup apple cider vinegar
1/4 cup nutritional yeast
1 large bunch cilantro
2 cloves garlic minced
1/8 cup pine nuts

In a blender, combine the oil, vinegar and nutritional yeast and blend well. (Of course, as we know, if you have a marble mortar use it instead of the blender!) Add the cilantro and garlic and blend as needed for desired thickness and texture. Add the pine nuts and blend quickly to coarsely chop, giving the pesto a thicker texture. Makes about 1 cup pesto. (Los Angeles Times, Food, June 10, 2009)

Post a comment and let me know what you think.

Enjoy!

We're #1!

2009-10-19T10:41:00.000-07:00

Did you know?

Condé Nast Traveler announced that San Francisco was voted the #1 city to visit in the U.S....

for the 17th year in a Row!

Whoohoo! Let's hear it for my hometown!

Pasadena Farmers' Market

2009-10-16T14:00:00.000-07:00

I will be at the Pasadena Farmers' Market tomorrow morning --- come say hello!

Pesto - O Olive Oil

2009-10-16T10:00:00.000-07:00

Olive Oil. What a broad topic! Today I will focus on the production of olive oil and also how it relates to the pesto sauce.

As we know from previous posts, the pesto sauce originates from the lovely Italian region, Liguria. The Western Riviera location is prime for olive production -- olive trees blanket the hills and coatlines.

The process of producing olive oil is complex and an interesting combination of traditional method and modern day efficiency. Very simply, the olive is crushed into a paste and that paste is kneaded to release the oil from the pulp. The oil is then extracted from the pulp. In yesteryear, this was accomplished by crushing the pulp in a press. Today, the oil is extracted using methods that take advantage of the different characteristics of water and oil. The oil is then clarified to remove impurities.

Liguria boasts a museum, Musee dell'Olivo, devoted to educating people like us about its divine kitchen staple, olive oil. Check it out if you want more information.

A Kitchen Tip: try to buy 100% extra virgin olive oil from a Mediterranean country to get the highest quality, first-pressed, and cold-pressed olive oil.

Pesto -My Way

2009-10-13T16:30:00.000-07:00

I love to read reader comments, so don't be shy.

I also love making pesto. My favorite is a creamier pesto augmented with pearl onions. I serve it over a penne pasta, and it makes a beautiful meal. I like it so much, I offer a variation of this dish as a Long Beach Symphony POPS! Menu offering.

Pachelbel and Pesto.

Perfetto!

Pesto - The Basics on Basil

2009-10-09T10:43:00.000-07:00

Basil, that aromatic ingredient that gives a pesto sauce its distinctive green hue, is an herb worthy of our undivided attention.

A member of the mint family, basil comes in upwards of a 100 varieties. We are most familiar with sweet basil, the variety traditionally used in Italian cooking. Other more common varieties include lemon and Thai basil as well as the colorful purple and red leafed basils popping-up in salads.

The basil flavor resides in the natural oils in the herbs' wide, flat leaves. As discussed in my earlier post, the ideal method of releasing those flavors is grinding the leaves in a marble mortar with a pestle. Some things never change. However, according to the Cooks' Illustrated test kitchen, bruising the basil leaves, enclosed in a sealed bag, with a meat pounder or rolling pin is a quick, effective alternative.

Basil's flavor is powerful but fleeting. If you do not have fresh basil on hand, the next best option is frozen cubes, available at Trader Joe's and many grocery stores. For those of you with a summer basil plant, you may consider freezing your own. Dried basil, although readily available, lacks in flavor and has a very short shelf life.

Now a question for my readers: what is your favorite way to use basil in your own cooking?

Stay tuned for more Pesto chatter... coming next, Olive Oil.

* Image found here.

Pesto - The Humble Origins

2009-10-08T10:34:00.000-07:00

According to foodie lore, the pesto sauce originated in Liguria, an Italian province along the Mediterranean coastline, more specifically in Genoa, the Ligurian capital city. The region is renowned for the quality of its produce. Genoa's proximity to the Sea, mild temperatures, and topography combine to create an ideal environment for growing quality produce such as grapes for wine, olives for oil, and basil for, well, pesto.

An authentic Ligurian pesto sauce requires a marble mortar. The marble best releases the basil aroma and flavor. Basil, coarse salt, and garlic cloves are blended within the mortar to a puree using a circular technique. Gradually extra virgin olive oil, grated Parmesan cheese, and pine nuts are added to the emerging sauce.

Although more than three hundred years old, the pesto sauce, in its true form, remains largely unchanged. Simple technique and quality produce continues to yield a refreshing flavor.

Stay tuned for more on the key ingredients in a good pesto.... First up, basil.

* image found here

Ask The Chef... Pesto!

2009-10-06T14:43:00.000-07:00

Fall has finally set in with slightly cooler weather and the holidays right around the corner.

I want to spend a little time on one of my favorite Italian staples: the pesto sauce. We will focus on the origins of the Mediterranean (hint) recipe as well as the blessings of its simple ingredients.

Stay tuned.... More on pesto very soon.

Final Destination on the Green Train..

2009-10-02T16:35:00.000-07:00

Three popular combinations of mixed greens include Mesclun, Oriental mix, and Baby mix. Mesclun is an interesting mix of nine different greens imparting sweet, bitter, peppery, and sometimes herb or flower flavors. Oriental mix isn’t quite as popular but contains a variety of uncommon greens that impart zesty, minty, and spicy flavors. A Baby mix is self-explanatory and includes a mixture of textures, flavors, and colors. Now, wasn’t that what we were looking for? If you’re reluctant to buy that whole bag of arugula or Belgium endive, perhaps these popular mixed green combinations can help spice up your salads, literally.

Last Stop on the Green Train...

2009-10-01T13:00:00.001-07:00

Stay tuned for tomorrow's post! And make it a great day...

Third Stop: Spicy Greens - yay!

2009-10-01T12:59:00.000-07:00

Spicy greens give salads, you guessed it, a spicy flavor. These greens are usually sold as baby greens so they are less spicy and peppery in flavor. Arugula is one spicy green that has become popular at farmer’s markets and grocery stores due to its versatility for salads, sautéed in entrees, and even baked on pizzas. If you like the spiciness that arugula adds to your food, try adding variety with amaranth, mizuna, mustard greens, or watercress. If you can’t pick just one, that’s okay. You can make your own specialty mixes at most farmers’ markets due to the increasing popularity of mixed green varieties.

Next Stop: Bitter Greens...

2009-10-01T12:54:00.000-07:00

Let’s jump to Bitter Greens. This category includes varieties that can stand up during cooking but are also tender enough for raw salads. Some examples of bitter greens include Belgian endive, frisee, arugula, escarole, watercress, and radicchio. Chicories are often sold but as baby greens because of a strong bitter flavor that develops with age. While all of these greens can be used in salads, Belgian endive, radicchio, and some others hold up to grilling, braising, and roasting. How’s that for a twist on a regular salad?

First Stop: Mild Greens

2009-10-01T12:46:00.000-07:00

First, let’s group salad greens into four categories: mild greens, spicy greens, chicories and bitter greens, and mixed greens.

And our first stop: our friendly iceberg and romaine who fall into the mild greens category. These are ‘crisphead’ greens but there are also Butterhead, i.e. Bibb or Boston, and leaf groups, i.e. green or red leaf. Butterhead varieties are loosely formed and round, have tender leaves, and are sweet and delicate in flavor. If you usually fall for the iceberg lettuce, try a Bibb or Boston lettuce for a crisp and flavorful crunch to your salad. These varieties provide good crunch for lettuce wraps. (Bibb lettuce wraps with lemon grilled chicken anyone?)

Ask the Chef … What You Didn’t Know About Salad Greens

2009-09-22T10:16:00.000-07:00

If you don’t make it to the local farmer’s markets during the week, and lets face it, we’re all not perfect, you’ve probably stumbled upon the salad greens section at your local grocery store. It used to be a limited selection of iceberg, romaine, and leaf lettuces. Fast forward to today. What do you see? Sure we see our friendly neighborhood romaine and leaf lettuces, but now they’re small as well! Then, you see spicy greens, bitter greens, chicories, and herb mixes? If you’ve ever gone into a panic when trying to choose a salad mix, only to revert back to the tried and true, this post is for you.

Guess what? There are other salad greens out there! These greens aren’t just salad fluff either; they have different flavors, textures, and colors. These characteristics help boost your salad straight from mundane to extraordinary. This week we'll be taking a look at “What You Didn’t Know About Salad Greens”. Stay tuned...

Fall Produce Lesson - Butternut Squash

2009-09-19T11:42:00.000-07:00

Although butternut squash is considered a "winter squash," it is actually available year-round, with it's peak season from early fall through winter. They have a beige colored skin and are shaped like a vase. A good indicator of ripeness can be found through the color of the flesh. A ripe squash has a deep orange colored flesh and the deeper the color, the riper and sweeter the squash is.

The butternut is a more watery squash than most and has a sweet, nutty flavor, somewhat similar to sweet potatoes. A good sized squash will weigh anywhere from 2 to 5 pounds.

To prepare and cook butternut squash, first wash the exterior and cut in half lengthwise. Then scoop out the seeds and fibers. Because the rind is so thick and difficult to peel, it's easier to cook the unpeeled squash, and then scoop out the cooked flesh. The squash can be baked in a 350* oven for 45 minutes, or until fork tender. The cooked squash can now be eaten or used in a recipe.