The Cilantropist

Honey Cornbread Muffins, and My Thanksgiving Meal

2011-11-21T21:59:00.000-08:00

I am sure this post will find most of you in full-force preparation for the big Thanksgiving Day feast - maybe you are doing last minute shopping, fine-tuning your menu with new dishes, or arguing with Aunt Sarah about who's stuffing recipe is better. Or maybe you aren't a planner, and are just counting down the days and dreaming of golden brown turkeys covered with rich gravy, gooey sweet potatoes with marshmallows, and pumpkin pie with whipped cream. Either way, I feel pretty certain that you are awaiting the big day with major anticipation.

Me? I am doing none of the above, because I already had my big Thanksgiving meal this past weekend. Since I wasn't able to head home to be with my family this year, I knew I had to gather together with my San Diego family to eat, drink, and be merry. For me, Thanksgiving really isn't Thanksgiving unless I am seated at a table, surrounded by people I love, laughing and smiling while I eat warm, filling food.

My friends were more than happy to accept my invitation for dinner, and for many of them, it would the the first of two Thanksgivings. Knowing they would be able to have turkey again took some of the pressure off as far as cooking goes, but anyone who knows me, will tell you that I can't help but go all out. So I brought a little fall spirit inside with festive table decorations, I made the most of the space in my tiny apartment, and I cooked up a storm. I even got a special Turkey Day Feast meal for my favorite little puppy. We crowded as many people as could possibly fit around my table, and we dug into the feast.

Here was my Thanksgiving Menu:

Spicy Chorizo, Cippolini, and Tomato Soup

2011-11-09T23:17:00.000-08:00

Oh man, it is getting chilly here in San Diego! And of course, by chilly I mean highs in the mid sixties during the day, and lows of high forties at night. I know, some of you have snow already, and I feel for you. I really do. But I swear my blood has thinned after living in Southern California for six years now. After dealing with Midwest winters and living in the snow belt for most of my life, you would think I would be tougher. And I can be pretty tough, but right now, I am just cold.

So here is what I have been doing lately - eating a hot bowl of creamy oatmeal for breakfast, wrapping my hands around a steaming cup of coffee, wearing thicker socks and comfy sweaters, and cuddling up on the couch with my sweet little puppy. Oh, and I have also been eating lots and lots of soups.

Cippolini onions.

I have been filling up on pho and chicken noodle soup from some of my favorite restaurants, but when it comes to tomato-based soups I would just rather make it at home myself. (Call me picky, but I always find tomato soups from restaurants to be sort of bland, not nearly tomato-ey enough for my taste.) I have had the idea in my head for awhile now that I wanted to make a batch of nice and spicy tomato soup, and I knew I wanted to heat it up with chorizo. I had seen a recipe for including Spanish chorizo in a sort of thick stew-like soup, but I wanted to experiment with the Mexican chorizo since that is more readily available and less expensive around here. Normally, Mexican chorizo is used in tacos and the like, but I thought it could definitely be used in soup too. But I just couldn't decide what to pair with the chorizo...

And then, as usually happens, I got inspired by a visit to the farmers market. As I was browsing around last Saturday at the Little Italy Farmers Market, I happened upon these adorable golden cippolini onions from Schaner Farms.

The Best Mini Pumpkin Muffins for Fall

2011-10-28T22:58:00.000-07:00

Being from the Midwest, I think I have a soft spot for Fall in my heart.

When the seasons change, the cool breeze whips through my hair with just enough of a chill to make me feel alive and breathe a little deeper, but not enough to force me to rush back to the warmth of the indoors. I want to be cozy, but I also don't want to miss a minute of nature's last hurrah. The scattering of gorgeous leaves on the ground is a treat for the eyes, and is almost always accompanied by the scratching and scurrying sounds of dried leaves blowing across the ground. The combination of rustic, muted colors together with crimson and yellow leaves is always spectacular, and the first arrival of bright orange pumpkins is a cause for celebration.

So if you are like me, when Fall comes, you want to get outside and soak up the fleeting clean, cool air with hikes, late afternoon picnics, and hayrides. But at the same time, the urge to warm up indoors beckons. And naturally, the best way to warm up inside is to bake.

Lately, my urge to bake has been insatiable - I have definitely baked more in the last three weeks than I have in the last three months combined, and I think that is directly related to the arrival of Fall and the warm comforting flavors it brings with it. But let me tell you who has totally out-baked me: my sister. I told you before that she has fallen in love with baking, and that affair just continues to blossom as she has been baking up fantastic sweet treats almost every other day. And now it is sort of ironic because the tables have turned - she is recommending baking recipes to me instead of the other way around!

Sugar and Spice Apple Chips

2011-10-23T23:43:00.000-07:00

In celebration of fall, I am so excited to tell you about these easy and crispy Sugar and Spice Apple Chips. But it gets even better, since I am sharing the recipe as a guest post over on Meandering Eats today! I am sure you remember Marie of Meandering Eats - she is my dear friend who shared a post here on The Cilantropist not long ago, and my partner in crime for getting the best eats and food experiences here in San Diego.

Today I am sharing a recipe on her site so that you can make your own apple chips with the abundance of apples this fall. Apple chips are a fantastic and healthy snack for both adults and little ones - I am sure kids will be amazed to see how some extra heat, a dash of sugar and spice, and a little time can turn this...

Into this...!

You can flavor these chips with anything you like, but I chose sugar, cinnamon, and chinese five spice. Perfect warm flavors for a cozy snack on a cool fall day. Oh, and be sure to share - you can bag these up and give them away to friends and family as homemade gifts!

Stop by Meandering Eats to get this easy recipe, and enjoy your week!

You might also like: Smoked Gouda, Apple, and Bacon Melt

One year ago: A Presidio picnic, with Italian Pressed Sandwiches

Plum Crumble Bars

2011-10-20T23:18:00.000-07:00

Growing up, my grandma and grandpa lived about five blocks away from our house, and they had the best backyard. They had a big above-ground pool with a great deck, a little sandbox with an awning, a lovely fenced in garden, and both flowering and fruit trees. The yard wasn't big, but it was wonderful.

Italian plums.

One of the trees they had the most beautiful pink flowers in the spring, another tree had a trunk and branches that were perfect for climbing, but one of my favorite trees was the plum tree. It had delicate, thin branches with lush leaves, and the drops of ripening fruit were so temping. By the time they were ready to pick, the deep purple maroon color belied the green flesh underneath at just a few spots, and the blue waxy sheen was enticing. When they were barely ripe and tender we could pick them and eat them, but they were more tart than sweet - after a little longer, they were 'over-ripe' but definitely at their sweetest. My grandma used to slice them up and bake them on a yeast dough as a treat for us, and it was something I looked forward to every year.

Pale flesh of sliced red plums.

I have tried to replicate her recipe a few times, with varied success, so in the fall I usually just send up baking plums into simple crumbles or cakes, or I use them for cooking in savory dishes. Although Italian plums are definitely my favorite (I think it is a combination of taste and size mixed in with a little nostagia), I really love all plums including red and black ones.

Red plums, sliced for baking into bars.

This fall, I was tempted to do something else with with my plums - make crumble bars. I was inspired by a peach shortbread recipe that I tried from Smitten Kitchen last summer, and though I did like it, the bars didn't have nearly enough fruit for my taste. Not to mention, her recipe called for browning the butter, and although we can all hail queen Browned Butter, it didn't really do it for me in this recipe and just seemed like a fussy extra step. Then this year I saw a recipe for peach crumb bars with hazelnut streusel by my friend Dara from Cookin Canuck. The amount of fruit in her bars was definitely up to my standards, but she peeled the peaches before baking (and has a great tutorial on how to do it) and I really didn't want to do that much work this time. Plus, I love the way the skin of the fruit stains the crumble bars a deep pink color so I wanted to leave them on.

Pork Chops Agrodolce

2011-10-16T23:38:00.000-07:00

Living in Southern California where the sun is good for growing and the farms are plentiful, I am blessed to be able to get all manner of fresh fruits and vegetables at stellar prices. Now meat, on the other hand, is another story. Getting quality meats (ideally hormone-free, and free-range) that are locally sourced costs me an arm and a leg, and sometimes even more than that (tack on a few extra fingers to cover tax, and you get my drift). It is interesting, because people here are very conscious of eating well-sourced meat, but the supply of local beef/chicken/pork is low compared to other areas of the country. This supply/demand issue makes prices higher, and in some cases, the cost can be a little prohibitive. I find myself choosing quality over quantity, ie. eating better quality meat, but just less of it.

Fresh thyme.

I found myself pondering this issue of the price of pork when I recently decided to make this recipe for Pork Chops Agrodolce a second and third time.

You see, the first time I made this recipe was when I was visiting my parents in Ohio. One morning I got an email from Williams and Sonoma, and I saw this recipe when I clicked through to their site. I was totally intrigued since I had never heard of this Italian sweet and sour dish before, and the recipe seemed so incredibly simple. I knew I was heading out to the Westside Market the next day, so I picked up some great thick-cut pork chops to make this for my parents.

3/4-inch thick, bone-in pork chops.

Now I don't know why I haven't talked it up more, but the Westside Market in Cleveland is fantastic. Even with all the farmer's markets around San Diego, I would die for a place like Westside Market here. In my eyes, one of the things that really sets the Westside Market apart is their selection of meats. There are tons of local farms - both small and large - outside of Cleveland, so there is a much larger supply of very high quality local meats. Plus, the Amish country is not far away and their meats (and cheeses) are always top notch as well. At the Westside Market, you can find any cut of meat you want, a plethora of sausages and bratwurst, and just about the best bacon ever. But, the real kicker are the prices.

Carrot Cake Cupcakes, with Maple Cream Cheese Frosting

2011-10-09T23:28:00.000-07:00

I am always a little perplexed when someone says to me, "Oh carrot cake is my favorite!" I mean, obviously I think carrot cake is awesome... but your favorite? Really? (Are you sure you aren't fibbing?) I always want to ask them why, not necessarily because I question their taste, but more out of sheer curiosity. What is it that holds carrot cake at the forefront of your taste as your favorite?

I think I feel this way because for me, carrot cake is sort of akin to that old worn out sweatshirt at the bottom of your drawer - you know, the one that you know you love, but that you forget you have. Then the minute you put it on you immediately chide yourself for not wearing it all the time because it is so comfortable and so warm and just all-around perfect. Carrot cake is like that old sweatshirt - a love, many times forgotten, but never a quite placed on the 'favorite' shelf.

But last week my sister (who has recently discovered her love for baking, Yay!) said to me, "Hey I am going to make carrot cake cupcakes!" And just like that - carrot cake rushed off the dusty shelf in the back of my mind. I couldn't stop thinking about making these cupcakes. I was dreaming of fall spices - cinnamon, nutmeg, and ginger - and I knew this would be the perfect recipe to make me feel like the season was here. (Of course, it didn't hurt that my sister told me her co-workers loved them, and highly recommended I make them.)

Since my sister had already made these cupcakes using a Smitten Kitchen recipe, I asked her if she had included any changes to the ingredients or baking time. I was super excited to hear that she had read through some of the comments on the original post (as well as some reviews from a similar recipe on Epicurious), and decided to substitute applesauce for most of the oil in the cake batter. Swapping apple sauce for oil is a trick I have long wanted to try, but never really had the occasion.

Slow Roasted Cranberry Coconut Granola

2011-10-02T21:17:00.000-07:00

I think some things are just better when you slow them down.

Thinking of food, imagine savoring slow braised short ribs, or smelling the aromas from a pot of spicy chili that has been simmering away on the stove all day... But the beauty of taking things a little slower is not just restricted to the kitchen - I love spending a long afternoon just walking around in the park, or lingering over my morning latte on the weekends. With those sorts of things, it is easy for me to be lazy and enjoy them, but other times I have to remind myself to take it slow. For instance, when I am reading a good book, I just race through it as though I have no discipline to tell myself to put it down and do other things, like you know, eat and sleep. Many times, it is easy to just run through life at a breakneck pace, but then you end up missing out on so many little things.

So when I saw a recipe for slow-roasted granola on Healthy Green Kitchen, I loved it not only for the practical reasons for slow roasting (keeping the dried fruit soft), but also because it was the perfect recipe to make over a long relaxing weekend. Having just come back from camping in Sequoia, I was really excited about making something healthy that also keeps well and is perfect for snacking.

The original recipe that I saw on Winnie's site was a slow roasted granola sweetened with honey, and with bits of dried persimmon and crunchy pistachios. Now while I adore both persimmons and pistachios, I know someone (ie. the best sister ever) that really loves cranberry and coconut, so I decided to switch up the flavors to make something for her.

Sausage and Goat Cheese Pizza, with Balsamic Onions and Fresh Figs

2011-09-25T21:01:00.000-07:00

Right now, I am back visiting my family in Ohio. As I am writing this, it's nighttime so it is quiet, but I can still hear crickets chirping outside and other night critters making their evening noises. Back where I live in San Diego, there isn't enough grass or trees or forests to even house these insects, so I miss out on their soothing chorus. Here, the cool air is floating in through the window, and there are no fast cars or loud freeways or other disturbances. The calm is wonderful.

When the sun comes up tomorrow morning, the light will touch each blade of green grass, each leaf on every tree, and the noise from the nighttime crickets might be replaced with morning bird songs or buzzing cicadas. But fall is here and rain is always a possibility (unlike San Diego, there is actually weather here in Ohio), so the cool breeze might linger, and if I am lucky, we might even get a thunderstorm. If we do, I am sure my mom and I will sit on the porch and listen to the rain pouring down while the wet air mists around us. These are some of the best feelings of home.

Sliced black mission figs.

I am sure it comes as no surprise when I say that one of my favorite things to do when I am at home is to cook for my family. My dad is a budding chef himself, so he always likes to get in on the action, and we usually have grand plans. This time, I went to the Westside Market with some friends, and picked up all the fixings for a fantastic fall-inspired pizza. I found black mission figs, earthy sage leaves, local meats, and I got a great deal on a log of fresh chevre.

Cut the goat cheese into medallions easily using a thin piece of thread or wire.

Holding on to Summer: Easy Pickled Radishes and Pickled Green Beans

2011-09-19T08:39:00.000-07:00

I refuse to believe that summer just passed me by this year. In the blink of an eye, I missed those bright sunny days, sandy trips to the beach, and backyard barbecues. I could tell you that I don't know how it happened, but really it was just my all-consuming dissertation; I dug in to get the job done, and when you are glued to your computer and working night and day, you barely notice the happenings in the outside world.

Looking back, it seems a small sacrifice to completely give up one summer of my life in order to close the door on my PhD. But that is my rational mind speaking - my heart is trying to do the impossible by tugging me back to mid-summer. It aches for long days without a care, backyard grilling with friends, and plump heirloom tomatoes. These days, my poor little heart seems surprised to notice that the air is cooler and the days are shorter. The summer vegetables are beginning to be in scarce supply at the farmers markets as everyone snatches up the last summer corn or brightly colored zucchini. And since my heart is stubbornly refusing to acknowledge the arrival of fall, I think I can indulge it for just a few more weeks and try to hang on to the last remnants of summer as best as I can.

So I have been eating ungodly amounts of sweet tomatoes; I grilled corn when I went camping with my sister; and I baked sugary treats with the remaining summer berries. None of those meals or desserts ended up here on The Cilantropist, because I needed some time to myself to get back in touch with my kitchen, and just cook. It is so therapeutic and relaxing for me. But then I decided it was time to grab some of these bright summer veggies and pickle them, and I knew I had to share these with you.

Individual No-bake Chocolate Cakes for a Celebration

2011-09-11T23:27:00.000-07:00

Hi guys!!! Wow, did I miss you, did you miss me too?

It was a long time away and a lot of hard work, but now I am back, and better than ever, because now I am a PhD! After 6 years, 225 pages of a dissertation, and too many days to count when I thought I had lost my mind, I am FINALLY finished. There are not words to describe how relieved and happy I feel, but just check out this big smile on my face!

It felt great to show my family and friends my more professional side, and to demonstrate to the scientific community what I have accomplished. I could literally feel my heart swelling with pride as it dawned on me just how big of an achievement this is. I actually think I surprised myself with how much I know, and how far I have come. It's funny, when you work on something for so long, and hold onto it so tight, sometimes you miss the big picture. And the big picture here is that not only am I amazed to have been blessed with the talents and determination to earn a PhD, but I am also immensely lucky to have have family, friends, and co-workers that have supported me, encouraged me, and always believed in me. They are my heart, and without them, none of this would have been possible.

The entire day of my defense was more than I could have hoped for - my boss said my talk was excellent (which is high praise), and I felt like it was hands down the best presentation I have ever given. My family and almost all my friends were there, and after everything was done, we popped open bottles of champagne to celebrate.

Can you tell how excited I was to be done?

My lab did a fantastic job of organizing food and drinks for everyone to enjoy, and my good friend Marie came with a special surprise - a lab-themed cake from Jenny Wenny Cakes!

Yes, I am a complete nerd because I totally loved this.

We relaxed, drank wine, ate lots of food, and generally were happy. Of course, the best part for me (aside from the huge weight lifted off my shoulders) was to be able to celebrate the day with my Mom, Dad, and my sister.

After everything was done, my family and I spent the rest of the weekend lounging at the pool, going to the beach, and eating amazing food. Because what is a celebration weekend without a little sunshine and good eats?

At the end of the weekend, my sister and packed up the car and headed up to Sequoia National Park for a few days of camping. After writing 225 pages for my dissertation, all I could think about was unplugging and getting away from the computer, and some time in the fresh air of the mountains was just what I needed. The weather was perfect, we saw tons of wildlife, and definitely had an adventure driving into Mineral King. (Has anyone else been there? Soooo beautiful, but seriously - that road?! Holy shit.) I have tons of photos and can't wait to tell you more about our vacation, but that is for another post and another day.

For now, I can't leave you with out a recipe, and I felt like I needed to celebrate my PhD here on The Cilantropist with a little dessert.

So of course, I turned to chocolate. Pure and unadulterated, these Individual No-bake Chocolate Cakes are the epitome of effortless indulgence. Basically just a combination of chocolate and heavy cream, you can make these in under 10 minutes and they are sinfully good.

Grilled Mushroom Sliders with Spicy Cilantro Almond Pesto

2011-08-28T23:59:00.000-07:00

Isn't your mouth just watering looking at this slider?? I never fail to be amazed by the inspired recipes Dara of Cookin Canuck dreams up, and this is definitely a fantastic one. This guest post from Cookin Canuck is for Grilled Mushroom Sliders, topped with Zucchini, Tomato, and a Spicy Cilantro Almond Pesto. I am especially excited by the spicy cilantro pesto (for obvious reasons) but I also can't stop thinking about the grilled mushroom! Oh yeah, you know what I am talking about - a thick, juicy, seasoned and grilled mushroom is a little bite of tender heaven. I think these sliders would be the perfect vegetarian option for your Labor Day parties... but I bet meat-eaters wouldn't be able to resist them either. And since they are miniature, you can feel free to eat more than one (or two).

I hope you enjoy this guest post, and if you love 'mini' foods as much as we do, be sure to stop by Cookin Canuck and check out her other small dishes like Mini Grilled Pizzas with Shrimp and Red Pepper Pesto, Mini Frittatas with Parmesan and Bacon, and Mini Pepper Biscuits. Or, just stop by to get a little dose of sunshine from her happy personality. Thanks Dara!

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To start, I am sending a sincere “thank you” to Amanda for asking me to share this post with you. I can never resist stopping by her blog to see what recipes she cooked up and to gawk at her gorgeous photos. And, by the way, she is just as sweet and bright in person as she appears on her blog. If you didn’t catch the informative and downright jaw-dropping post she wrote and photographed for my blog - Orange Cantaloupe Sorbet – be sure to check it out. As Amanda is toiling over her computer, hammering out her Ph.D. dissertation (yes, I’m officially in awe), I am happy to give her a little blogging relief. So, let’s move on to these tasty mushroom sliders, paired with a spicy cilantro pesto.

I don’t know what it is about things in miniature, but they have the effect of turning me into a weepy-eyed, cootchie-cooing fool. Kittens, puppies, babies – you name it, I’m a sucker for it. One would hope that these behaviors would be relegated strictly to the “baby animal/people” category but, sadly, they also cross over to food. Cocktail parties and tapas restaurants are my preferred playgrounds as I prefer small tastes of multiple flavors rather than one large dish. Sliders, typically about half the size of a regular burger, fit my idea of “miniature” perfectly.

One of our favorite sliders recipes is Smoky Beef Sliders with Grilled Pineapple and Chipotle Mayonnaise. When you’re in the mood for beef, this one is bound to satisfy your craving. However, if you prefer something a little lighter or on the vegetarian side of the scale, turn to grilled mushrooms. Portobello mushrooms are typically the mushroom of choice for grilling. However, they are a little too big for sliders, unless you buy the baby bellas, which would work well for this recipe. While at the market, I stumbled upon some very large crimini mushrooms, which were just the right size to fit inside some whole wheat dinner rolls. If you are unable to find large crimini mushrooms, fill each slider with two small ones instead.

Thai Crab and Watermelon Salad

2011-08-22T00:28:00.000-07:00

Wow, is it almost the end of August already? This month has flown by for me, and it is hard for me to imagine that summer is almost over. But not yet! Case in point, this beautiful guest post today from Joy of Joylicious features an Easy Thai Crab and Watermelon Salad with gorgeous multi-colored melons, light and and healthy crab, fresh herbs, and a tangy dressing. If you ask me, it is the perfect way to savor the last days of summer. Plus, isn't it beautiful? Although that is to be expected, since it came from Joy's kitchen. Behind the lens, Joy works magic, and all her posts featuring stunning photography plus amazing recipes and experiences. I also adore how she artfully integrates text into her photos. Genius. And of course, I love that she is just an all around happy gal. Enjoy the post and be sure to stop by and check out Joylicious!

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Amanda has been one of my great blogger friends since the beginning. I rooted for her during Project Food Blog and continue to be mesmerized time and time again with her beautiful pictures, recipes and words. While she’s slaving away in graduate school, she’s asked a few of her friends to hold the fort during her dissertation. So I am so honored to be the guest blogger at The Cilantropist today, thank you Amanda for having me!

One of my favorite parts about summers in Texas are the family get togethers we have on the weekends around the pool. Every Sunday the family gets together to enjoy a little beer, plenty of grilling and of course lots of eating. I found this recipe through Food and Wine – they originally had grilled chicken which I’ve replaced with crab. I love the addition of the watermelon with the bold yet light vinaigrette. It’s a great appetizer for the summer as it’s easy to prepare and would wow any crowd.

Fresh Spring Rolls with Spicy Carrot Sauce

2011-08-14T21:35:00.000-07:00

I have another guest post for you today, and I can't even begin to tell you how much I love this one! This cool and refreshing recipe comes from Liren of Kitchen Confidante - her and I go waaaaay back, all the way to when we first started our blogs. Even from the beginning, I knew I liked her warm heart and friendly spirit, and her blog is a place where she shares inspiring recipes with gorgeous photos. I also really love her writing, she has a voice that is calm and real, and I always find her posts informative.

With this recipe for Fresh Spring Rolls with Spicy Carrot Sauce, Liren has touched on so many things that I adore: first, you know how I can't resist fresh and seasonal veggies, and in this recipe, they are the star. Liren was even lucky enough to find some pea shoots at the farmers market, which make these spring rolls extra special. Second, she elevated standard spring rolls to greatness by pairing them with an intriguing Spicy Carrot Sauce (I can't wait to try it myself!). And last, but certainly not least, Liren encourages us to share these rolls with friends and family - a concept that is near and dear to my heart, since I learned to make these rolls from a good friend, and have shared them with family ever since.

I know you will just love this recipe from Liren, and be sure to stop by Kitchen Confidante and check out all her other recipes - I have still been thinking about her post from last year on making beer bratwurst, if you are into homemade foods and DIY projects, this one is for you. Enjoy!

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I am so honored to share a post today on The Cilantropist. Amanda and I both started our sites at about the same time, and it has been a delight getting to know one another better through our kitchens and the world of food. I have also had the joy of meeting Amanda in person, and I have to tell all of you - she is as sweet and kind and as passionate about food in person as you can imagine. Having once been in her grad school shoes, I well know the stress of that world - dissertation drafts, defenses, meeting upon meeting...I honestly don't know how she does it all whilst cooking, photographing, writing and sharing it here -- and beautifully so -- for all of us. So I am more than happy to share something with Amanda's readers, while she gets all that hard work done.

It's been a sweltering summer for much of the country, and while it's been unusually mild here in the Bay Area, I am often chatting with family and friends that are melting in heat and humidity. I have the utmost empathy for them; I well remember the oppressive heat, when your excursions outdoors are greeted by hot sidewalks, heat permeating from every inorganic material - I've crossed many a taxi filled street in NYC to know. All you want to do is find air conditioning, all you want to eat is something light and refreshing.

Like Amanda, I am a fan of cilantro, so for today's post, I thought I would serve up something cool and refreshing, that highlights vibrant herbs and vegetables. Perfect for these hot summers, you will find these Vietnamese-style Fresh Spring Rolls with Spicy Carrot Sauce satisfying with the crunch of carrots and cucumber, the coolness of slippery bean threads (rice vermicelli), succulent seafood, and peppy herbs such as mint, cilantro and basil. And if that isn't enough, sweet carrots were used to create a Spicy Carrot Sauce in which to dip your bundles of coolness.

Herb Roasted Fingerling Potatoes

2011-08-10T22:39:00.000-07:00

I don't really care that it is summer and it is hot, because these days I have been wanting to roast everything. My abundance of summer squash goes into the oven, I have been making Spice Roasted Carrots like crazy, and I just made another batch of Roasted Eggplant and Red Pepper Dip this weekend. Call me crazy, but doesn't roasting make everything taste better?

Isn't this bag of little potatoes just the cutest?

Roasting also saves me time - which I don't need to remind you, is in short supply these days. So naturally, when I picked up some beautiful fingerling potatoes from Weiser Farms at the Little Italy Farmers Market, I made big plans to toss them into the oven with some olive oil, and little salt, and some fresh herbs.

Beautiful different colors of fingerling potatoes.

I love roasting sliced potatoes with some onions, red peppers, and rosemary, but for these whole fingerling potatoes I wanted something a little more rustic, so I turned to sage. I adore the soft texture of fresh sage, it just draws me in like a delicate feather. The earthy and sweet fragrance is so different from other herbs, and it pairs perfectly with fresh-from-the-ground fingerling potatoes.

Grilled Thai Coriander Chicken

2011-08-08T00:40:00.000-07:00

I am really excited to share another guest post with you today - this one is from my good friend and co-worker, Steve. Steve is not a blogger, but he is a true food connoisseur at heart. His skills in the kitchen are undeniable, and he is always making really amazing Thai foods and other Asian dishes. He and I talk about food ALL the time (he says this below, but I thought I would repeat it for emphasis), so many of the recipes you see here on The Cilantropist have been discussed with Steve over a cup of coffee before we start the workday. He has given me invaluable advice on most, if not all, of the Asian dishes I have featured here, including my recipe for Tom Yum Goong (Hot and Sour Soup with Prawns) and Turkey Larb. In fact, sometimes he even brings me fresh kaffir lime leaves, limes, or lemongrass from his parent's garden up in LA.

All of Steve's cooking is fantastic, but I know he is an expert grill master, so I asked him to share one of his summer recipes with you today. This Grilled Thai Coriander Chicken is perfect for an end-of-summer backyard barbecue, or to make for the upcoming Labor Day weekend, or just to make on a weekday for dinner. The chicken doesn't need to marinate for very long, and is extremely easy to make. And as a bonus, Steve also shared his recipe for a Green Salad with Thai-inspired Lime Dressing! Together with some extra grilled veggies, this is basically the perfect family summer meal.

This is Steve's first time posting here or ever, and this a fantastic post so let's show him some love! I am sure you will enjoy this recipe and I hope he will share more in the future.

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Since Amanda is toiling away everyday working on her PhD thesis, I have observed firsthand the craziness of finishing up and graduating. I am actually her friend and neighbor in the lab (our desks are next to each other), and I love food. We both talk about it ALL the time and share each recipes and experiences in cooking with each other. I have to say, I am pretty lucky to be able to taste The Cilantropist’s food. So when she asked me to do the guest post, I was both honored and apprehensive, since this is the first time I have ever written a food post. I really like to cook and try new things, but taking pictures and cooking at the same time is definitely hard and I give props to everyone that does this.

Now, onto the food!

Many times you have guests come over unexpectedly, or a lot of visitors, and you want to make them something good, but that is still simple enough to manage. I came from a very big Chinese-Thai family and we often had family gatherings (either random or planned) at my Grandma’s house. My dad has 7 brothers and sisters, so I have lots of cousins and we all gathered at Grandma’s house. When I was a kid, I remember running around the house playing hide and seek, climbing trees, playing video games with my cousins, BUT in the background I could see that the kitchen and backyard was also active with my relatives cooking. In particular, the grill was definitely being utilized and the smell of grilled meat and charcoal sticks to my mind whenever I think of Grandma’s house. We aren’t unaccustomed to non-Asian foods or food snobs, but we just didn’t make your usual fare of burgers and hotdogs at our gatherings. We all love to eat good food, and in particular, good Thai food.

Being that we all lived and grew up in southern California, BBQ was definitely something we did a lot in the backyard during the cool summer evenings. So this marinade for Grilled Thai Coriander Chicken that I rediscovered from my parents brings back many memories. Not only is it very easy to prepare at short notice, but very versatile for grilling different kinds of meats. I have never tried it with tofu, but maybe that would work as well.

For the chicken, the coriander-cilantro marinade is a very simple recipe and requires few ingredients, but the secret to making this marinade is in the preparation of some of the ingredients. Coriander is just the seed of cilantro, so in this recipe you get double cilantro (which is, coincidentally, part of The Cilantropist’s namesake). The seeds are dried and you can get it at any Mexican or Asian market, even many larger supermarkets such as Whole foods should have it. The first thing you want to do is dry toast the seeds in a heavy pan for 5 minutes until you can smell the fragrant coriander, but NOT burned. You need to shake the pan every once in awhile so that the coriander seeds are evenly toasted on all sides.

Orange Cantaloupe Sorbet

2011-08-01T07:14:00.000-07:00

I am really excited to tell you that I am guest posting over at Cookin Canuck today!

I know, you are probably confused because I just told you that I am so busy these days that I barely have time to post here, but I committed to posting for Dara before I realized how busy I would be - and you know what? - I am so glad that I did, because Cookin Canuck is one of my favorite blogs, and Dara is a genuine person with a kind heart. I love her food because she always has recipe ideas that are exciting and fresh, great how-to tips, and photos that are lovely.

So when she asked me to share a recipe with her readers, I knew I wanted to make something using seasonal ingredients that was different than something I had made before. Last summer, I had seen a lot of recipes for watermelon granitas and some melon sorbets, but I had never tried it myself. Since melons are at peak season right now, I thought it would be perfect to blend sweet summer citrus with ripe and juicy cantaloupe to make a sorbet that was bursting with flavor.

After I made it and took one refreshing bite, I was completely in love with the taste - it was sweet, but in such a complex way because of the natural flavor of the cantaloupe and fresh orange, plus some added sugar... and a little Cointreau. (You know me, I can't resist adding a little liqueur to my sorbet.)

Be sure to head over to Cookin Canuck to get this easy recipe, to see lots of step-by-step photos, and to get my 'how-to' tips for picking the best cantaloupe!

And last but not least, don't miss out on my Urban Cheesecraft DIY cheese-making kit giveaway! Urban Cheesecraft takes the guess-work out of making cheese by providing everything you need.

Enjoy the week, and stay cool!

A giveaway from Urban Cheesecraft: Make your own cheese!

2011-07-30T13:38:00.000-07:00

If you have been around here long enough, it should be no big shocker to you when I say that I LOVE cheese. Duh. But, guess what else I love? Etsy.
Um... You are probably wondering what those two things could possibly have in common, and I don't blame you. Although Etsy sellers have always shared plently of homemade goods including jams, cookies, and salts, I have been noticing an increasing number of specialty goods that look simply scrumptious. Case in point: In one of my recent Etsy newsletters (naturally I subscribe to get cool Etsy Finds delivered to my inbox) I discovered Claudia of Urban Cheesecraft through one of Etsy's amazing videos. Claudia founded Urban Cheesecraft as a way to share an easy and accessible way to make your own cheese at home - she basically takes all the guesswork out by providing kits that have everything you need to make cheese, and all you have to do is add the milk!
Check out a video about Urban Cheesecraft here, and don't miss the baby goats. Is anything more adorable?

I think what I love the most about these kits from Urban Cheesecraft are the fact that for first-time cheesemakers, the process is so simple. In my opinion, lots of people would prefer to eat 'handcrafted' food that they make themselves, whether it is bread, preserves, tomato sauce, or cheese, but often taking the initial step seems like a lot of work and it can be daunting. Here Urban Cheesecraft provides all the equipment, all the instructions, and all the ingredients in one simple, inexpensive kit so you can have homemade cheese in just an hour. (And isn't this kit cute? Even better, it is made from post-consumer materials. Love that.) You just choose your milk, and you are ready to go! Each kit makes 10 batches of cheese, so it is actually a really stellar deal.

Guest Post: A Smarter Way to Make Brioche

2011-07-24T23:05:00.000-07:00

Hey there! I know by now you probably think I have fallen off the face of the earth, but the reality is that I have disappeared into the black whole known as "My Dissertation." You think I'm kidding, but it's true. I finally scheduled my Ph.D. defense for early September, so I am basically working day and night to get everything finished. Right now, time is not something that I have, and my life has become completely consumed by science. A sad story, I know. But instead of cueing the world smallest violin playing the world's saddest song, I decided to bring in some friends to help me pick up the slack so that I can still bring you great recipes and beautiful food.

Starting today through the middle of September, I will be featuring some guest posts from talented bloggers and wonderful friends. I am thrilled that the first guest post today is from my good friend Marie, of Meandering Eats, a fellow San Diegian (and scientist!) whom I first met this year when we both attended a photography workshop by Todd and Diane of WORC. We instantly hit it off, talking non-stop on the drive to and from LA, and we have been happily chatting ever since.

I am really excited that Marie decided to share a recipe for brioche with you today, partially because I have never made brioche myself so I have something to learn too, but mostly because she brought me a loaf to try. And it was amazing. Honestly, if it is possible to have bread-envy, I have it right now. Marie's brioche was so much better than any bread I have ever baked. I told her she could bake four more loaves... and give them all to me. (Who says I have to share?) But what I really love about this recipe is that Marie shares a smarter way to make brioche, by breaking down the recipe into easy steps that can be completed before and after a normal workday. So you thought you needed to devote a whole weekend to making bread? Think again. And so, without further ado, I will leave you in the very capable hands of expert-bread maker Marie!

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When Amanda asked me to guest post, I jumped at the opportunity, but little did I know I’d face a case of “photographer’s block”. No matter how I photographed this brioche, it didn’t come out quite as I hoped.

Great. It was like being asked to play in the New York Philharmonic and all I could manage was a kazoo.

At the 11th hour, I finally took the images I felt would showcase this lovely brioche recipe and its incredible flexibility. That’s largely thanks to the fact that you can mold the rise times to your schedule. With a busy workweek, I was able to keep the bread rising at home, come home and bake it, then photograph.
Brioche is fantastic at any time, but it’s especially good for breakfast. Pair it with Amanda’s Summer Strawberry Preserves or splurge on a high-end brand of butter. When it begins to stale, use it for French toast. The recipe’s from Baking With Julia, one of my favorite cookbooks by Julia Child and Dorie Greenspan based on the show by the same name. There were many bakers contributing recipes to the book and this one is from Nancy Silverton of the famed La Brea Bakery and Pizzeria Mozza.

The original recipe called for a 30-45 minute rise for the sponge, a 2-hour first rise for the dough, an overnight (at least 4-6 hours) second rise after the dough was deflated from the first rise, and a final two hour rise after the nanterre (the bumpy loaf shape) was formed. And as much as I love baking bread, it can be hard to manage the timing of all of these rises. I found that the dough worked really well if, after the overnight rise, the nanterre was shaped and the loaf pan refrigerated for the day.

My game plan:

Evening: Make dough, first rise, place in the fridge overnight (needs about 3 1/2 hours, with 30 minutes of that active preparation).

Next morning: Divide dough into segments, place in loaf pan, refrigerate, go to work.

Following evening: Come home from work, take dough out, give it a final rise, and bake.

With this plan, the brioche can be made as a side for dinner or saved for breakfast the following morning.

Read more »

A Recipe for Rose Sangria

2011-07-14T21:23:00.000-07:00

Summertime... and the livin's easy...

The best summer days begin with blue-sky mornings, carry on with sunny afternoons at the pool or the beach, and end with lazy, comfortable chit-chat among friends as the sun dips below the horizon. Of course, summer afternoons and evenings are made inevitably better if you are relaxing with a cool, sweet drink in your hand. So when one of my friends and readers asked on my facebook page for a sangria recipe, I was surprised to realize I had not shared one with you yet. Naturally I could not let her question go unanswered, so put out a request on Twitter and got some great links to share from The Pioneer Woman, Eat.Drink.Smile, and Aggie's Kitchen.

And then promptly got straight to work making my own batch of Rose Sangria.

Next to lemonade, sangria is probably the most quintessential satisfying summer beverage, and I love it. With a glass of sangria in my hand, and my friends and family by my side, I am a happy lady.

Regardless of whether you make your sangria with white, rose, or red wine, the best part is definitely the wine-soaked fruit. Don't you just love fishing out those boozy fruits from the bottom of the glass? For my summer Rose Sangria, I love adding in ripe peaches and strawberries, sliced oranges, and plump raspberries. The sliced oranges are so beautiful, but my favorite to eat are the peaches - they soak up the sugar and wine to become tender and just perfectly sweet.

Roasted Eggplant and Red Pepper Dip

2011-07-10T23:46:00.000-07:00

Not that I think you are dense or anything, but I am just going to say it right off the bat: you need to turn on your oven to make this. If that turns you away, so be it, but all I can do is offer my promise that turning on your oven to make this is so worth it.

Any other time of the year, I wouldn't need to give this disclaimer, but I feel like everyone is sweltering lately. Even living here in San Diego where we supposedly have a 'mild' climate, it is HOT. (I finally broke down and bought my first fan! Please don't make fun of me that I didn't have a fan before.) You probably think I am crazy, telling you to make a Roasted Eggplant and Red Pepper Dip when your house is already a heat box, but I have to tell you, this is one of my favorite things to make in the summer.

This dip tops my list of summer favorites because it is easy, healthy, and very quick and inexpensive to make. So naturally, when my sister came to visit last weekend, we whipped up a batch to take to the beach. She specifically asked me to show her recipes we could make together that she would be able to recreate back at home in Colorado. My sister cooks, but isn't as passionate about it as I am and doesn't have a lot of time on her hands (and really just prefers ice cream and brownies), so easy recipes like this one are perfect for her.

My sister also asked me the right way to cut an onion and other veggies, and I felt like a proud teacher with a star pupil as she sliced and diced like a pro.

So here is just how easy this recipe is: You slice up the veggies...

Red, White, and Blueberry Tart

2011-07-02T08:10:00.000-07:00

The Fourth of July weekend is finally here...

I don't know about you, but I am definitely looking forward to a little time away from work for some fun in the sun and the chance to get to eat my favorite All-American summer foods. Plus, my sister is coming to visit, the weather will be in the mid-to-high eighties (which means lots of pool and beach time) and I capped off this week with an appearance on Channel 6, San Diego Living. It was my first time on live TV and I had so much fun doing a live cooking demo of a Red, White, and Blueberry Tart for the Fourth of July. Since it was right before the holiday weekend, it was the perfect time to share a classic red, white, and blue dessert recipe like this tart. I know some people that are local to San Diego already tuned in live yesterday morning, but you can watch the clip here!

I want to send a big thank you to the great people at San Diego Living for inviting me on the show, and if you haven't watched before, definitely visit their website. When I was there on Friday, they also had fantastic segments from SD Bargain Mama about how to save money on summer family fun, as well as a cool makeup artist and beauty consultant with great summer looks. All the videos are right on their homepage so you can easily scroll through and view them all!

Ok, now let me quickly tell you a little more about this fantastic Red, White, and Blueberry Tart - the crust is made from homemade sweet tart dough, which is also known by the fancy french name of 'pate sucree,' although there is really nothing fancy or complicated about making this. I have made this dough at least 4-5 times now, and it is fool-proof - it turns out perfectly every time. Plus it is quick to make. With a food processor, you can have it ready and chilling in the fridge in under five minutes. I promise.

Once the sweet tart crust is baked, the "Red" layer comes from sliced fresh strawberries topped with sweet summer strawberry preserves. As I mentioned in my last post, I think you get the most authentic strawberry taste when you make the preserves at home, but store-bought preserves also work great for this recipe. The fresh berries with the preserves provide a great textural element as well as sweet taste.

More berries! Summer Strawberry Preserves

2011-07-01T00:08:00.000-07:00

Be it strawberries, cherries, or blueberries, I have been buying summer berries in bulk from the farmers market and eating them like there is no tomorrow. Which, to be honest, is sort of hilarious, because there is definitely no shortage of sweet berries here in Southern California. For us, the berry season in the summer is pretty long which means I am a lucky lady (with a belly full of sweet berries).

At the farmer's markets and even the grocery stores, strawberries are plentiful and perfectly ripe right now, which makes it the ideal time for turning those berries into jam and preserves. I told you a few weeks ago about my first love - cherry preserves - and a few readers were curious if the same recipe would work for other berries like strawberries or blueberries. Naturally I couldn't let this question go unanswered (since own curiosity often gets the better of me) so I decided to cook up some strawberry preserves.

Spumoni Sundaes with Hot Fudge and Amaretto Cherry Sauce

2011-06-26T22:00:00.000-07:00

Sundaes always make me think of long summer days growing up in the midwest. At the peak of summer in Ohio, the sun sometimes didn't dip below the horizon until almost 9:30pm, which meant lots of daylight hours to laugh and play, especially after school was out for the summer. Those days, it was pretty safe to roam around the neighborhood, and I spent my time playing kickball in the street with the boys or riding bikes with my girlfriends. My mom always told me I had to be home by the time the streetlights came on, and I would grudgingly drag my feet back home to end the day.

Other evenings, my mom would load us up in the minivan (oh yeah, we did have two minivans in my lifetime) and we would head to the ice cream shop for cones or sundaes. Hands-down, my favorite places to go were Honey Hut Ice Cream and East Coast Custard, and if you grew up in Cleveland, I really really hope you have been to one or both places. (It is no coincidence that the Yelp review for Honey Hut has 5 stars for reviews.)

Ghiradelli chocolate for Espresso Hot Fudge Sauce. (Can you read upside down?)

When my family would go for ice cream, sometimes I would be in the mood for just a cone (with two scoops of course), but often I would want a sundae. Thinking back, might have just wanted the sundae for the maraschino cherry on the top, but the hot fudge sauce on the frozen ice cream didn't hurt either. Actually, I think I gravitated towards the sundae because aside from a banana split, it was the most indulgent thing on the menu. Even as a child I was a smart girl.

Now I don't know if it was these childhood memories or just the appeal of chocolate, cherries, and ice cream, but when I saw this Spumoni Sundae with Hot Fudge and Cherry Sauce in Bon Appetit last summer, I swooned.

Plus, I can rarely turn away chocolate.

I cannot resist this.

Espresso hot fudge sauce? Warm amaretto cherry sauce? Pistachio and vanilla ice cream? Check, check, and check. Yes, I would like them all please. And if you can serve them to me in a pretty sundae glass that would be great. I can even say please and thank you if you want. Pretty please...?

This warm amaretto cherry sauce is to die for.

Zucchini Noodles with Chicken and Tangy Peanut Sauce

2011-06-22T07:40:00.000-07:00

I am super excited to share this recipe with you today - partially because I get to tell you about an amazing new gadget I discovered (pssst... the Swissmar Julienne Peeler rocks my world!) but more importantly because I am sharing this recipe on one of my favorite blogs: Kitchen Confidante.

The lovely Liren of Kitchen Confidante is getting some much needed rest and relaxation in Maui for a week and she was kind enough to invite me to guest post for her while she is gone. I love Kitchen Confidante because the recipes Liren shares use seasonal, fresh ingredients that I enjoy, but there is often a twist that makes each dish really unique and innovative. On the flipside, some of her more traditional recipes touch close to my heart and remind me of happy food and family memories. Plus, her photography is always stunning, and you know how I love my beautiful food.

The recipe I am sharing on her site today is definitely seasonal - hooray for vibrant summer squash and zucchini! - as well as an easy and healthy way to shake up your weeknight meals. Be sure to head on over to Kitchen Confidante to get the recipe for these Zucchini Noodles with Chicken and Tangy Peanut Sauce - trust me, you want to go there as much to get my recipe as you do to check out all Liren's other great posts. Plus I really really have fallen head over heels in love with this new julienne peeler that I got, and I want you to see how easily you can make healthy vegetable 'noodles.' This recipe is for good, clean food to keep fit and happy.

Head on over to her site to read the full post and get the recipe!

Bacon Meatball Subs

2011-06-16T23:35:00.000-07:00

When I was younger, it was my dad's job to do the grocery shopping, and he always went on Saturdays. Sometimes I would tag along with him, and as I followed up and down the aisles, we would make sure to try all the free samples they were offering that weekend. Back then, the grocery stores must have been rolling in dough or otherwise feeling generous, because they were giving away so much food that little girls like me often went home with full tummies, feeling spoiled by free treats and indulgent dads.

Other weekends, I would stay at home with my mom while my dad did the grocery shopping, and those times he would usually make a stop at Subway on the way home to pick up lunch for us. I remember I used to try out all different sorts of subs (I eventually decided I like the veggie sub on white bread best, boring I know), but my dad would predictably come home with the same thing each week: A meatball sub.

When I was younger, I never really understood the appeal of the meatball sub. I can blame that on childhood naiveté, or just plain picky eating, but now I know that my dad was a smart man. Meatball subs are amazing. Since I am all grown up (or so I pretend to be), I have changed my ways and fallen head over heels in love with meatballs. Initially I slowly warmed up to them, but last year I chased after them with lust when I tried the Meatball Sammy from MIHO Gastrotruck here in San Diego. (Seriously, check out the post, you can see me eating the meatball sub with gusto.)

When this Meatball Sammy was on MIHO's menu, I tried it on Thursday, I went back and ordered it again on Friday, and I ate it again the following week. I was obsessed. Four of my co-workers tried it as well, and they agreed - MIHO's meatball sub was the best they had ever had. Any hand-crafted meatball sub is pretty great, but I think their sub really knocked my socks off because the meatballs themselves were so intensely flavorful and juicy. Of course, I had to have the recipe, and I found out their secrets: lots of fresh herbs and spices, shitake mushrooms, grass-fed beef... and bacon. BACON. Ah...it seems at the heart of every truly indulgent dish lies a core made out of bacon.

Curried Green Lentil Soup

2011-06-12T22:38:00.000-07:00

I know, I am late to the game. Everyone has been talking about about Heidi Swanson's new book for weeks now, and so it is probably old news. I am sure those of you who were savvy enough to buy her book hot off the press have made a dozen or so recipes from it so far and have bookmarked even more. Me? I have about ten or eleven little neon pink and yellow tabs sticking out of the pages of my copy, but yet, I have only made one single recipe - her Green Lentil Soup.

Super Natural Every Day:

Well-loved Recipes from my Natural Foods Kitchen

By Heidi Swanson

See here is what happens... I keep flipping through the book, my mouth watering with the turn of each beautiful page and my mind swirling with ideas as I am inspired by Heidi's natural pantry.

But then I flip to the page with the bright green lentil soup.

And I remember how much I loved it. How it was sooooo good. How I had fragrant, satisfying soup without so much as lifting a finger.

And then I make it again.

And again.

And oh my friend is coming over? I think she would like this soup, I suppose I can make it again.

Yeah I have made it four times. Although I haven't quite revealed this part of my personality to you before, I can tell you with certainty - when I find something that works, I stick with it. And this recipe works.

Green lentils in the back, green split peas in the front.

Let me tell you why I think this recipe is my new favorite.

First off, it has lentils which are super healthy - they are rich in fiber, high in iron and protein, and and also a plant chemical called lignan, which I just read might lower the risk of breast caner and fight PMS. Pretty cool ladies. Also, I know this recipe works with green lentils and green split peas, and one of my friends just tried it with regular brown lentils - it works with them all.

My new-found love: Coconut oil.

Second, I am loving this recipe because it uses coconut oil. I don't know if this is also a place where I am late to the game, but I had never tried coconut oil before this I tried this recipe, and I can say I was totally missing out. I really feel like the world shifted a little bit when I decided to give coconut oil a try. The fragrance when you cook with it is transcending, and it gives an awesome nutty flavor to sauteed vegetables. In this recipe, it reinforces the flavor of the coconut milk.

Sweet onions from the farmers market.

On the side, Spice Roasted Carrots

2011-06-08T22:29:00.000-07:00

I am always attracted to fresh, bright orange carrots at the farmers market. With their springy, leafy green tops and wispy roots still attached, they are worlds apart from their plastic-wrapped counterparts at the grocery store. They might even still have a little dirt clinging to them, telling you they really came from the earth. (As opposed to those perfectly shaped baby carrots; who knows where they really come from...)

Freshly washed carrots from the farmers market.

The carrots from the farmers market even taste better - they have a sweeter and more grassy taste, whereas I think the carrots from the grocery store just taste a little watery and dull. And speaking of watery, it is funny how those plastic wrapped carrots are packed in water, but yet can be so dry. The carrots from the farmers market are always fresh and full of life. And if you like a little variety in your life, look no further than the farmers market to find red, purple, and yellow carrots.

The carrots from the farmers market come in all sizes... including some mini ones.

Sometimes when I get these carrots I just bring them home and eat them raw with an easy veggie dip, or I slice them up for salads or slaws. But recently, I have been really into roasting them with spices to enhance their sweet flavor.

No need to peel them, these carrots are perfect and beautiful just sliced in half.

You can really toss vegetables with any spices you like, but I often try out some new or more exotic spice blends. Spice things up, if you will. (Ha! A pun!)

So for these spice roasted carrots, I decided to mix sweet and salty with a rich spice blend known as baharat. Baharat is a Middle Eastern spice blend commonly used to season lamb, lentils, stews, and soups and there are several different varieties. The one originating in Turkey also contains mint, but the most traditional Arabic or North African baharat spice blend contains black pepper, coriander, cloves, cassia bark, cumin, cardamom, nutmeg, and allspice. Some blends also include chili pepper or paprika to give them a bit more ‘heat,’ but mine doesn't so I added some extra cayenne pepper to this recipe.

Olive oil with sugar, salt, and spices to glaze the carrots.

A Recipe for Sweet Cherry Preserves

2011-06-06T08:26:00.000-07:00

It is cherry season! I have been eagerly awaiting the arrival of the first cherries at the farmers markets, and finally their happy red faces have appeared. They are juicy, sweet, and voluptuous, with smooth shiny skin and soft flesh inside. They are just absolutely perfect. Some of them are even so red and ripe that they are almost a deep crimson violet color.

Here in San Diego we get the common Bing variety of cherry, but we also get neon-colored and super sweet Rainier cherries, and as well as Lapin Cherries. I buy them all. I love them all. I am an equal opportunity cherry eater.

Now last year when cherry season rolled around, I didn't quite get my act together. I bought lots and lots of cherries, and snacked on them. Often. Cherries are just the ideal size for popping in your mouth one at a time, and then of course, you can't eat just one. They are sweet enough to feel like an indulgence, but they are also really healthy - a win-win in the snack world.

But yet, there were those pesky pits... and that was when I realized something was missing from my life. Specifically, I didn't have a cherry pitter, and clearly everyone should own a cherry pitter. (Am I right friends?) Now I should have used this as a good excuse to go shopping (as though I need an excuse), but because of aforementioned lack of getting-act-together, I lagged behind and the cherry season passed me by.

Simple Oat and Brown Sugar Scones

2011-06-01T23:30:00.000-07:00

I've had a lot on my mind lately. Everyday when I open my eyes first thing in the morning, ideas start racing across my brain, rushing ahead, trying to reach the forefront first. Sometimes it seems like I can barely remember those days of waking up in a pleasant fog, hearing the birds chirping outside.

And yet... Despite the whirling vortex that I sometimes am unable to calm, thoughts of good food and good times eating food always surface just above the turbulence. Take these scones for instance. Ever since seeing Isabelle's lovely blossom-shaped Lemon Ginger Scones, I have been dreaming of making my own. Scones have outcompeted work, working out, and sometimes even sleep. They have almost won out over the start of cherry season and Game of Thrones... but not quite. (Please, I have my priorities people.) I have made different versions of scones at least 4 times now in as many days. You might think that sounds over the top, but when I decide to do something I do it right.

Simple ingredients for simple scones.

At first I wanted scones with fruit in them. As I mentioned, I am overjoyed with the start of cherry season, but I also had some lingering strawberries I needed to bake or eat before they kicked the bucket. But then I abandoned both those ideas when I realized I would much rather eat a well-flavored non-fruit scone and slather it with fruit jam. I wanted a simple scone, nothing fancy.

Scone dough just after kneading together for just a minute.

Scone dough on a well-floured board.

Chili Lime Marinated Shrimp: For the Grill or the Saute Pan

2011-05-25T23:01:00.000-07:00

Do you have plans for Memorial Day weekend?

Here in San Diego, gloomy skies had taken over the city, but now our sunny, 70 degree weather seems to have returned just in time for the weekend. In America's Finest City, that means everyone will be celebrating the long weekend with beach parties and barbecues. If you live in an area of the country where it is not quite summer yet, maybe I can help you kick off the season by sending some sunshine your way... along with a great recipe for grilled Chili Lime Marinated Shrimp. And guess what? Even if rain ruins your Memorial Day picnic, you can go ahead and bring the sunshine inside because this recipe is just as good made in a saute pan as it is on the grill.

Dried Ancho chili peppers.

Some meats or seafood seem to be made for the grill - for instance, a thick seasoned ribeye or a gorgeous swordfish steak just don't seem the same when they lose that dark char - but other things are just as good off the grill as they are on it. In my humble opinion, shrimp are one of those great grill-to-stovetop transitional foods. When threaded on skewers and grilled, marinated large shrimp cook quickly and they get a really lovely smoky flavor; they don't dry out and they are the perfect compliment to cool summer salads. However, marinated shrimp also cook beautifully over high heat in a saute pan, and they can sometimes be even more juicy than when they are cooked on a grill.

For this recipe, I marinated my shrimp with a classic combination of chiles, lime, and garlic (and of course, cilantro), and the results were fantastic. For the heat and spicy flavor, I used Ancho chiles plus everyday red pepper flakes, and it worked extremely well. If you have not used Ancho chiles before, they are extremely common in Mexican cooking and can be found in most grocery chains here in Southern California (check your local grocer). Anchos are often used in cooked dishes, but I wanted to try them out in a marinade instead of fresh chiles - that way, I would be able to make my marinade at any time using only ingredients from my pantry plus refrigerator staples.

Rehydrate dried chilis by soaking them in boiling water for 15 minutes.

Easy White Bean Spread, for a Celebration Lunch with Family

2011-05-22T23:00:00.000-07:00

A few weeks ago I got an email from Renee from Kitchen Conundrum that I had won a copy of Cristina Ferrare's Big Bowl of Love cookbook. Yahoo! To enter her contest, she had asked readers to leave a comment about a recipe they love to make at home for their friends and family. Here is what I said:

I love making classic chocolate chip cookies – everyone always loves them and fresh out of the oven there is nothing better. I would love to win this cookbook for my mom! **

Her question to readers was utterly perfect considering the "Big Bowl of Love" theme of Cristina Ferrare's new cookbook - the entire cookbook is devoted to simple, delicious recipes that you can share with family and friends. Cristina describes each of the recipes in such a warm and genuine tone that it just makes you want to be home. So naturally, her book and recipes made me think of my mom and how much she would love this cookbook. Of course, when I actually won it I had a few self-indulgent moments paging through it and some more self-indulgent thoughts about keeping it, but in the end I gave it to my mom as a Mother's Day present; I knew she would appreciate it more than I would and it seemed like the perfect gift for her.

But to make the gift even more perfect, I escaped home for two short days to surprise her and give it to her in person. I combined a celebration of Mother's Day, my father's birthday, and my grandfather's 90th birthday (can you believe it! Ninety years!) into a few whirlwind hours back in Ohio, and every moment of my time at home was precious and heart-warming. Of course, we celebrated with birthday cakes and special dinners and lots of hugs and kisses, but one of the best times was a small, relaxing celebration lunch with my parents in our own backyard.

I love my parents' antique-style knives. I also love my mom's lilacs.

I set everything up so we could have a lunch that would be elegant enough to be 'special' but nothing that we would have to fuss over. Life has been hectic for my parents (and for me) and I think we all really cherished time where we could relax, and just enjoy the pleasure of simple conversation and time spent together.

Ana's Weeknight Broccoli Soup

2011-05-18T22:57:00.000-07:00

I only recently decided that I actually like broccoli.

For years, I despised it, avoiding it on veggie trays, picking it out of soups, and steering clear of casseroles and pastas with those pesky green crowns. My boyfriend even used to make jokes about it - when we would go out to eat and I would order something that might have broccoli, he would smile and say, "I'll be sure to tell them you want extra broccoli." I would usually roll my eyes, smile back, and reply with, "Ha, ha. I know you think you're very funny." (Incidentally, he is usually quite hilarious.)

My aversion to broccoli was pretty strange, considering I am really not a picky eater, and I do enjoy most vegetables. Plus, I am a big girl. I know vegetables are good for me so I don't need to be coerced into eating them. But still... Broccoli was always a sticking point for me.

Broccoli cut up and prepped the day before to make this soup even easier.

But now I would say I like broccoli.

I honestly don't know if my tastebuds suddenly took a liking to this veggie, or if it was just the fickle winds of change, but there was a definite turning point. One day I hated broccoli, the next day I liked it.

I can't say I love it yet, but I like it. Sort of like with any new relationship, I am still trying to decide exactly how I feel about it, but broccoli is growing on me day by day. We haven't had our first fight yet, so we are still in the honeymoon phase, but so far things are looking good.

So in the spirit of celebrating my new found feelings for broccoli, I thought I would share an easy, satisfying way to enjoy this lovely veggie. This recipe is from my good friend and super-mom, Ana. She makes this recipe on busy weeknights, and believe it or not, her 2 1/2-year old daughter actually requests this soup all the time! She looooooves her broccoli soup.

I got to try Ana's Weeknight Broccoli Soup right after her second child was born - I was over at her place one evening, and she was chatting, entertaining her daughter, making this soup, and cleaning up the kitchen while balancing her newborn on her hip. Yes, I did say she was super-mom. But basically, the fact that Ana can multi-task and make this soup at the same time is just a testament to how easy it is - and that is something that any busy guy or gal can appreciate.

Pasta with Scallops, Beurre Blanc, and Chive Buds

2011-05-15T23:54:00.000-07:00

Sometimes life has a funny way of inspiring me.

Last weekend, I had planned to make some smoky shrimp kebabs for a friend's birthday barbeque, so I headed down to Catalina Offshore. I was hoping to score some nice large shrimp (about the 16-20 per pound size) that I could marinate and use for juicy kebabs, but it turned out that they had everything but what I needed. Since I was there anyway (and they sell the most sustainable seafood in San Diego) I decided to pick up some of their bay scallops - I didn't really have a plan for them, but at $6.25 a pound, they were an inexpensive indulgence.

Catalina Offshore bay scallops, sourced from sustainable fisheries in Mexico.

Now my problem was, I was excited about getting awesome scallops, but I still needed those shrimp; I had bought some pretty nice tiger prawns from the Asian market before, so I zoomed over there to continue my quest.

(At this point I should probably mention that this was all happening early Saturday morning, at which time the Asian market is packed with families, old ladies, and generally no white girls like me. I consider myself pretty fearless, but let me tell you, no matter how small he is, when an ancient Chinese man gives you a stern look that says, "What the hell are you doing in my market," it can make you shake in your boots.) But I was on a mission, so I got in line, found exactly the shrimp I wanted, and headed to the checkout.

On my way, I was (predictably) distracted by one magical treat after another, until I found I had wandered over to the produce section. Immediately, these chive buds caught my eye because I had never seen them sold like this before. I impulsively bagged them and added them to my cart, figuring some internet research would clue me in on how to cook them.

Bundled Chinese chive buds from the Asian market.

Stems of the chives aren't hollow - making them a bit stiffer - and the flower buds are white.

Don't Forget...The Food Blogger Bake Sale!

2011-05-13T23:44:00.000-07:00

Just a quick reminder that the Food Blogger Bake Sale is taking place all over the nation tomorrow, Saturday, May 14th!

Here in San Diego the event will be at Great News Cooking School in Pacific Beach, and I would highly encourage you to drop by and:
-pick up some sweet treats
-enter our raffle to win one of 3 Wilton baskets valued at $150 each
-meet some lovely and talented bloggers
-show your support for Share Our Strength - this fundraising event donates 100% of proceeds to end child hunger!

If you missed my first post about this event, be sure to check out my Sweet Spring Sandwich Cookies and get all the details about Share Our Strength. If you are not in San Diego, you can easily find the bake sale happening in your city by simply visiting Gaby's site. And definitely visit Marie's site, because she was the wonder woman that organized this whole event in San Diego! For more info, check out the flyer below.

Read more »

Sparkling Wine with Lemon Thyme Sorbet

2011-05-09T00:20:00.000-07:00

I know what you're thinking.

Mother's Day was yesterday... Easter is long gone... and sadly, the weekend is over...so why in the world am I sharing this elegant fizzy beverage on a plebeian Monday?

The truth is, I couldn't resist.

I made this lovely drink over the weekend to share with friends and to honor my wonderful mother (whom I missed dearly on Mother's Day - too bad we can't share a hug over Skype!). I figured if it turned out well, I would just keep it as an ace in my pocket to share with you for the next holiday or celebration. But then I started making the Lemon Thyme Sorbet...and it was fresh and sweet and tart all at the same time. Once the first frozen spoonful hit my tongue, the corners of my mouth turned up in a smile - the flavor was just somehow happy.

Then I got a little inspired and decided to put some sorbet in lemon 'cups,' and well, it was all downhill from there. I was completely smitten by the taste, but the overall cuteness factor was just too much for me - and I hadn't even gotten to the wine yet.

Lemon Thyme Sorbet, in lemon cups.

Garnished with a little thyme, this would be the perfect special-occasion dessert.

Speaking of wine, I don't mean to brag, but I made an excellent choice - La Marca Prosecco. (Shh... I was actually helped by the recommendation of an awesome saleslady, but we'll just say I have good good taste.) La Marca Prosecco got a rating of 90 points by Wine Spectator, and they describe it as such:

Rosemary Rice Krispie Treats, and a Weekend at Camp

2011-05-05T23:05:00.000-07:00

Last weekend I was able to get out of town and head up to the San Bernardino Mountains for a few days.

I attended Camp Blogaway - a getaway weekend for food bloggers, recipe developers, and photographers that is organized by the lovely Patti Londre. The weekend serves as our time to enrich our sense of community and connect with one another and learn ways to improve and enhance what we love to do. I truly enjoyed making new friends, catching up with old ones, and being surrounded by people who love and appreciate food (and all that good food stands for) as much as I do. It was food for my soul (pun intended) to be in an environment surrounded by genuine people that have true passion. And of course, the blue skies and clean air didn't hurt.

Anytime I go out to the mountains in So Cal I always feel like I am going home; the real 'forests,' green grass, and birds chirping take me back to the Midwest where I grew up. I definitely felt like that this past weekend, but I also felt a different sense of belonging that you can only really get when you are with a group of caring, like-minded people. That sense of family was even further reinforced when we listened to Cheryl and Susan talk about their community of readers, and about how our online families extended beyond the connections we made with each other at camp to include each one of YOU that faithfully reads our blogs. And for that I want to say thank you - for being part of my family - for supporting me when life is hard, for laughing with me when life is amazing, and for always appreciating good food and good friends.

Bittersweet Negroni

2011-04-29T12:57:00.000-07:00

Some days, you just need a good stiff drink. All the better if that day is Friday.

This past week has just been completely crazy - work has gone into overdrive and my mind has been swirling as I have been trying to make big life decisions at the same time. I won't complicate matters even further by delving into all the details, but I will say this - Hallelujah for Friday. Lord knows I desperately need a moment for my brain to take a rest and my body to relax so that I can get some clarity and focus on what is really important to me.

As I have explained before, at my core I am not really a big drinker, but I do like a good cocktail now and then - especially when I want to kick back, put my feet up and relax or enjoy a really fun night with friends. In this case, when I saw this Bittersweet Negroni in the latest issue of Bon Appetit, I knew it would be the perfect medicine for my aching, overworked brain. I had actually never heard of a Negroni before, but I was intrigued by the short description:

'My first cocktail crush was the Negroni. It was the "adult" taste (slightly bitter, slightly sweet) but also its easy-to-memorize recipe that hooked me. Even today, no matter what bar I find myself in, I know I can get a consistently well-made one. It's all about the golden ingredients ratio: 1-1-1.'

–Andrew Knowlton

The 'golden ingredients ratio' Andrew is referring to is a mixture of 1 part Gin, 1 part Sweet Vermouth, and 1 part Campari. I love gin - a simple gin and tonic with extra lime is my boring, but favorite cocktail - and the yin and yang of sweet vermouth with bitter campari was strangely reminiscent of another treat I have been enjoying recently... Kumquats.

Sweet Spring Sandwich Cookies, and Food Blogger Bake Sale

2011-04-24T22:44:00.000-07:00

So I have been thinking about cookies a lot. Well actually not just cookies, I have been thinking about candies, and marshmallows, and cupcakes... really all sorts of baked goods and treats. I have had cookies on the brain because I have been brainstorming what would be the perfect cookie to have at a bake sale.

The Food Blogger Bake Sale is a national event that was started last year by Gaby of What's Gaby Cooking to benefit Share Our Strength and their efforts to end childhood hunger. Check out the Share our Strength website for more information on this cause, and to see how last year's bake sales across the country raised more than $1 million dollars.

This year, the Food Blogger Bake Sale will take place on Saturday, May 14th in cities all across the country. If you don't live in the greater San Diego area, visit Gaby's site for a list of cities and states that are hosting bake sales to find a location near you. If you are lucky enough to live in sunny San Diego, then you can come satiate your sweet tooth and support the cause by coming to our Bake Sale!

The San Diego Food Blogger Bake Sale is organized by my lovely friend Marie of Meandering Eats, and a whole bunch of other amazing food bloggers are participating. Due to a previously planned event, my smiling face won't be there to greet you, BUT I will be sending delicious baked goodies to the sale. After hearing all the treats other bakers will be making, trust me - You do not want to miss this. So here are the details:

Date:

Saturday, May 14th 2011

Time:

10AM-2PM

Place:

Great News! Discount Cookware and School
Pacific Plaza
1788 Garnet Avenue

San Diego, CA 92109

What to bring:

A smile!

Dollar bills - all treats will be priced on the dollar!

Hope you can make it to the event, if you have any pertinent questions or would like to participate or donate, don't hesitate to contact me directly by email.

Smashed Peas and Fava Beans with Fresh Mozzarella

2011-04-20T23:02:00.000-07:00

Seeing as this is a recipe that embodies spring, it might surprise you to know that the first time I saw this recipe was almost three years ago in the dead of winter.

I was in Tonsberg, Norway, with my boyfriend and we were browsing around in a popular bookstore. Naturally, most of the titles were in Norwegian, but there were many English language books as well. I'm not sure why, but I was surprised to find a huge shelf with American cookbooks - especially those by celebrity chefs. My eyes scanned the titles and passed over books by Mario Batali, Rachel Ray, and Emeril Lagasse. But the one book that really caught my eye was Jamie at Home: Cook Your Way to the Good Life, by Jamie Oliver. I really liked Jamie Oliver back then, and that was even before he started his Food Revolution and I liked him even more.

I reached up, slid the book off the shelf, and and turned back the tan hardcover to reveal colorful pages filled with beautiful recipes. The book was divided into larger chapters based on the seasons - which I loved - and since I was freezing my butt off in the cold and snow, of course I thumbed ahead to the recipes for spring and summer.

My mind danced around daydreaming of warmer weather when I could enjoy asparagus and fresh eggs, rhubarb, and strawberries all while basking in happy sunshine. But it was when I turned the page and saw a recipe called, "Incredible Smashed Peas and Fava Beans on Toast," that I was really intrigued. You see, I had never eaten a fava bean before (or actually ever seen one for that matter) and I am naturally curious about most things. But I had one problem - I was convinced that I hated peas.

Where this imaginary pea-hatred stemmed from, I have no idea, because as far as I can remember we never ate peas growing up. (Unlike those awful steamed brussels sprouts that I am sure I hated and had to force down by drowning them in milk.) When I finally did eat peas as an adult, I was prepared to leave them squarely on my hated-foods list, but my aversion to them disappeared into thin air after I popped one tiny, fresh, springtime pea into my mouth...

It was perfection.

It was dense and sweet, not soft but not too hard either, and I adored the way the small kernels just 'popped' in my mouth. I was in awe. (Not to mention, those little pea pods are just too cute. Seriously, who can resist those?)

Spring Quiche: Asparagus, Green Garlic, and Humboldt Fog

2011-04-16T22:46:00.000-07:00

Thank God for the weekend. Lately work has kept me so busy that have barely had time for regular everyday life. But rest assured, when I have had some extra time I have been spending it in the kitchen creating delicious dishes with the bounty of spring produce I have been getting from the farmers market. These days the market seems to be a sea of lush green - baby lettuce, fresh herbs, shelling peas, artichokes, asparagus, leeks, spinach - and lucky for us, all those vibrant vegetables are extremely healthy.

So to celebrate spring (and that wonderful fleeting time known as the weekend), I decided to whip up an easy Spring Quiche. I decided to go sans crust to make it lighter and more airy, and also take out some of the work. But most importantly, since I was focusing on using in-season, fresh produce, I wanted to make the most of the ingredients. I used asparagus, green garlic, leeks, dill, Humboldt Fog Goat Cheese, and free-range brown eggs. All the components harmonized perfectly, with the farmers market vegetables accented by the exceptional Humboldt Fog.

Since this quiche is all about components, lets talk ingredients.

Asparagus. In most areas in the U.S., you can get asparagus year-round, but fresh, springtime asparagus is markedly different. Asparagus always has bright green color with beautiful purple tips, but the major difference is in the texture and taste - the younger shoots of asparagus are sweeter, and more grassy in taste, and have far more moisture than the drier, more 'woody' asparagus found during other times of the year, making the texture more tender.

When shopping for asparagus, look for stems that are medium diameter (not pencil-thin), buds that are fresh and tightly closed, and stems that are green and fresh (no dark soft spots). If you break off the bottom of the asparagus or slice into it, it should be moist and not porous.

Fresh asparagus bundles.

Peanut Butter and Oat Energy Bites

2011-04-10T03:11:00.000-07:00

It is Sunday morning. Hopefully you will wake up well-rested, stretch out your arms, and open your eyes to a sunny day. Maybe you will have a warm cup of coffee, some eggs with toast, or maybe you will even get really lucky and have some homemade pancakes. After that you might relax with the Sunday paper, catch up on the news, or watch some cartoons with your kids. Of course, you will do all that while still in your comfy pajamas. On Sunday morning, you can rest easy because the next work week is still a distant 24 hours away.

As the day wears on, you might run some errands, meet a friend for lunch, or do some laundry. But by Sunday evening, you will have the unfortunate revelation that Monday morning and that-thing-that-shall-not-be-named (ie. work) is right around the corner. You will start gearing up for the week, thinking about what you need to accomplish, what you will wear for work, and hopefully you will think about what you will eat for lunch during the week.

Maybe you have a catered meeting on Tuesday, and lunch with a co-worker at that new burger joint on Friday. The other days you will probably bring your lunch, and I would wager a guess you will eat sandwiches, leftovers from the night before, or healthy portable foods like fruits, yogurt, or hummus. Some days if you are extremely busy, you might not even have time to eat lunch at all! Am I describing your week about right?

I wouldn't call myself a fortune teller, but I can also reasonably predict that by the time 3 or 4 o'clock comes around, you will be looking at your watch - your eyes will bulge with astonishment as you realize there are still several hours to go and lots of work to be done before you can eat dinner, and you are hungry. Your energy from lunch is gone (if you had time to eat anything at all) and you are seriously contemplating a vending machine run. It is a situation of serious food desperation, and we have all been there.

At the root of this problem lies the simple facts that:

A.) You are hungry.

B.) You have failed to anticipate you would be hungry.

C.) As a direct consequence of B., you have no food on hand.

You could also make the excuse that:

D.) You anticipated the hunger strike, but had no time to rustle up some grub.

Ok fair enough. But since this problem occurs on a daily basis for most people (and amnesia is not currently an epidemic), fact B. is clearly ridiculous. If you are honest with yourself, I am sure you can agree that you know you will be hungry. So really, the reason we suffer through these late-afternoon snack monster attacks is that we don't take the time to prepare.

I know we all have busy lives full of very important things to do, but let me tell you how you can feed the snack monster with something healthy and delicious that will give you the energy you need to finish the day strong. You can make it in 5 minutes over the weekend, and these snacks should last you for 2 weeks in the refrigerator. Now that sounds like quite the payoff doesn't it?

Easy Herbed Yogurt Dip, and another Chobani Greek Yogurt Giveaway

2011-04-03T23:18:00.000-07:00

Lately I have been craving healthy food.

I don't know if I overdid it with birthday celebrations last month, or if I indulged in one too many brownies, but overall I need to lighten my load. In case you don't catch my drift, what I am really saying is I think I need to shed a few pounds. I used to be an avid runner, working out at least 4 times a week, and I felt fit and full of energy. When I worked out regularly, I could eat whatever I wanted - cakes, chocolate, ice cream - and not really feel any guilt because I knew I would easily burn off those indulgent calories. But with workouts on the decline and sweet treats on the rise, I don't feel fit, I don't have as much energy, and I don't like it one bit.

Time to whip myself into shape and get back the healthy balance that I loved.

I don't know how you do it, but when I really want to overhaul my eating, I turn to a plant-based diet. I generally love all vegetables, but they take center stage when I want something healthy. Unfortunately, I wasn't born with a cute pink nose and two floppy ears so I don't really enjoy munching on raw, unadorned veggies. Instead, I make delicious salads dressed up with avocados, kalamata olives or figs, I roast sweet potatoes and beets, and I munch on crispy kale chips. I am also a sucker for any sort of veggie dip especially since it is great to eat for a snack and I can take it to work.

Sometimes veggie dips can be deceivingly unhealthy, so I wanted to make an Herbed Yogurt Dip that would be low-cal and low-fat, delicious, and quick and easy to make. Naturally, I turned to plain non-fat Chobani Greek Yogurt for the base, since it has an amazing tang that pairs well with vegetables, and is high in protein.

I flavored the dip with some of my favorite herbs, a little lemon juice and garlic, as well as a small amount of goat cheese and extra virgin olive oil for richness. The cheese also contributes some extra protein, while the extra virgin olive oil is a good source of monounsaturated fats.

The amount of parsley that equals a 'handful.'

Spiced Tofu Katsu

2011-03-28T23:01:00.000-07:00

This past weekend my friend Missy flew down from San Francisco to visit me. Missy and I have been friends since the very first minute of the very first day of high school, and though our friendship has ebbed and flowed over the years, it always remains a constant undercurrent in my life. If I am feeling down or just need a good laugh, her smile is infectious and she has vast stores of hilarious comments at the ready. (She knows I love to hear, "Petrie do not feel sad. Many things do not fly...Rocks, trees, sticks, Spike...") We also share all our happy moments with each other and she is my most loyal friend, and such a huge part of my past and my present. No matter what we are doing, there will always be laughter and fun...and often cheese (of course with wine). Time with her always recharges my happy batteries.

When she was here this past weekend, we had a long laundry list of things we wanted to do, and naturally, we only got around to about a fourth of them. Eh, it happens. Of course, food and eating featured predominantly on the list, but we also managed to sneak in a trip to beautiful Torrey Pines Beach. Before I tell you about the awesome Spiced Tofu Katsu that we made, I thought I would share a few photos.

Late afternoon Torrey Pines sun.

Footsteps in the sand.

Basking in the glow of the sun, and watching the pelicans overhead.

Cocoa Brownies with Browned Butter... Best-Ever Brownies?

2011-03-23T22:19:00.000-07:00

If it is possible to hate a particular dessert, I could easily say that I loathe dry brownies. They lure you in with the promise of chewy chocolate and a tight, dense crumb, only to leave you disappointed with a brown mass that seems to immediately fall to pieces when you bite into it. Come on brownie, lets get a little resilience here. Now I realize that some of you might condemn me for detesting any dessert with almighty chocolate as the main ingredient, but at the risk of prompting shouts of sacrilege, I will say it again: To me, a dry brownie is not even worth one single bite.

Because I hold this opinion, brownies in general don't rank high on my list of favorite chocolate desserts, or high on my list of desserts in general; however, when I opened my mailbox a few months ago to find the February issue of Bon Appetit, I was immediately awestruck by the gorgeous dark chocolate brownies gracing the cover. The visual alone set off immediate chocolate cravings, but then Bon Appetit piqued my interest even more with the huge text proclamining "BEST-EVER BROWNIES."

Wow Bon Appetit, that is a pretty bold statement to make.

Both the delectable photo and the 'best-ever' proclamation broke down my initial brownie barriers, so it was only natural that I check out the recipe - and that was where Bon Appetit upped the ante even more. You see, they had an entire feature section devoted to chocolate desserts penned by none other than the lovely Alice Medrich. For those of you not familiar, Alice is an author, baker, and chocolatier that has been affectionately called 'The First Lady of Chocolate.' Is it not appropriate then, that a recipe by her should be deemed 'Best-Ever Brownies?' As if I wasn't convinced enough already, I scanned over the recipe and realized that these brownies were a one-pot recipe. Done. I was sold.

Citrus Palmiers for Frosting for the Cause

2011-03-19T14:00:00.000-07:00

Hi friends! I am really excited to share with you that I am guest posting today over at Frosting for the Cause!

For those of you not familiar with the project, Frosting for the Cause is organized by Paula of Vanilla Bean Baker, and she has brought together a group of 365 bloggers and bakers to share their recipes and their stories of how cancer has touched their lives. As part of the project, we also pledge to donate $25 to
the American Cancer Society to help find cures for cancers affecting women world-wide. After the year is finished, this project will have raised an astonishing $9,125 dollars to support cancer research from the bloggers alone!!! In addition, we will also donate our baked goods to our local women's hospice or hospital, to bring smiles to the faces of those suffering from this horrible disease.

Head on over to the Frosting for the Cause site to read about how cancer has touched my life, and about how one very brave woman inspired my decision to purse a career in medical research. At one point or another, cancer will touch everyone's life; I hope that my story, and those shared by hundreds of other women, will raise your awareness and make you take a moment to think about donating even a small amount to help find a cure. You can donate directly to the Canadian Cancer Society or the Susan G. Komen Foundation, and keep in mind that every little bit counts.

The recipe I chose to share for my guest post is a classic French palmier, brightened up with happy notes of citrus. This recipe is extremely easy to make, and it produces beautiful heart shaped cookies that are sure to bring a smile to the face of anyone who eats one. I am sharing the recipe here, but please don't forget to read the whole post (and see more photos!) over on the Frosting for the Cause site.

Thanks for your support!

Classic Mussels with Shallots and Thyme

2011-03-17T23:33:00.000-07:00

Welcome to the 100th post here on The Cilantropist!

Over the last year this blog has grown and developed, and I am relishing in every moment of it. I can barely believe that I have shared 100 posts with you! I am committed to bringing you fresh, seasonal, and delicious food (plus cakes and cookies, we can't forget those!) and I do my best to only share things that I think are excellent. Compared to when I first started, The Cilantropist is so much more like what I dreamed it would be, and it is still evolving. Keep your eyes peeled for a few changes and additions in the weeks and months to come, but be assured that you will still always be able to find great food over at this corner of the web.

I also want to give a big shout out to YOU! Each and every one of my readers, please know that I love love love having you here and it means the world to me knowing that you appreciate food, family, and friends. I also adore your comments and emails - they make me smile and laugh, and they brighten my day each time I read one. (And I read all of them!) I truly appreciate that you share my blog and recipes with family and friends, since feeling connected to people is really at the heart of my cooking. I hope you will continue to follow along with me as I create another 100 recipes and share stories from my adventures in the kitchen.

I can also say that over the last year my passion for food and cooking has increased exponentially, and everything about it brings me so much happiness. I am more conscious of what I eat now, and more committed than ever to eating sustainably and locally, and working more towards living a hand-crafted life. This doesn't mean eating only organic or natural foods - that is just not realistic for me right now - but it does mean shopping at the farmers market as often as possible and making dishes from quality well-sourced ingredients. Very simply, I think it is a healthier way to live and eat.

So I thought, for this 100th post, that I should share one of my favorite dishes with you since I can source all the raw ingredients from my farmers market.

Are you able to find fresh bay leaves? I think they are just beautiful.

This classic dish of Mussels with Shallots and Thyme has its roots in traditional French cooking since it uses a broth made with cream, wine, shallots and herbs, to steam open fresh mussels. I made this dish for the first time almost four years ago, when my boyfriend and I discovered we could get fresh Carlsbad mussels at the farmers market near my apartment. Nowadays, I can get everything else I need to make it from the farmers market as well, including fragrant thyme and beautiful green bay leaves.

Swedish Cinnamon Butterhorns (Kanelbullar)

2011-03-14T23:20:00.000-07:00

Doesn't this look like the perfect weekend breakfast? Warm cinnamon and sugar rolls, straight out of the oven, a little bit of sweet fruit, and a warm cup of coffee... All enjoyed while relaxing in your pajamas with the morning paper or your favorite magazine. Yes, that is my idea of a perfect weekend breakfast. Of course, I would like these butterhorns any day for breakfast, but I find the weekends allow for the time needed to savor a simple European sweet bread such as this.

Swedish Cinnamon Butterhorns, or Kanelbullar, are the Scandinavian equivalent of the American cinnamon roll. Translated, Kanelbullar literally means cinnamon (kanel) bun (bullar or bulle), and it is an appropriate name since these are delicately spiced with cinnamon and less sweet than their American cousins. These breads can be shaped in a spiral like a traditional cinnamon roll, or in a crescent like the ones I have here. While almost all American cinnamon rolls are topped with a sticky sweet glaze, Kanelbullar can stand on its own or it can be dressed up with a little powdered sugar or a traditional glaze.

I first made these rolls almost four years ago now, when I decided that I would impress my Norwegian boyfriend with my baking prowess. (Not that I had a lot of baking prowess four years ago, I think I was blinded by love.) He was returning home from a summer trip to Norway, and I wanted to surprise him with something I knew he would appreciate so I headed to the library and checked out The Great Scandinavian Baking Book. I figured if an authentic recipe was to be had, I would find it there.

Of course, when I paged through the cookbook, the problem ended up being that I found too many great recipes and had trouble choosing! I finally landed on these Kanelbullar which seemed easy to make and didn't have any bells or whistles to trip me up. I got it right on the first try, and when my boyfriend arrived from the airport he promptly ate four of them. I suppose that means they got the seal of approval.

Smoked Gouda, Apple, and Bacon Melt

2011-03-11T08:40:00.000-08:00

Since this is a week of my favorite things, it could not be complete with out something made with cheese - smoked gouda to be exact. You see, I love cheese. Some of my favorite cheeses are creamy blue cambozola, hard and earthy moliterno, and brown Norwegian gjetost. All of these cheeses are relatively common, but I also love to go to cheese shops and try out something new. But the cheese I really can't resist? Smoked gouda. I can't get enough of the soft texture and the slight smoky flavor. I often cut it into cubes and take it to work for lunch or for a snack on the weekend, and I have also made an amazing mac and cheese with it (maybe I will post that here soon!).

Recently, my local Henry's Farmers Market was selling smoked gouda that was sliced for sandwiches. Whoa! I was all over that, and I might have bought quite a bit... Which is fine, because that meant I could make all sorts of things with my favorite cheese.

For a weekend lunch, I decided I felt like having grilled cheese. I picked up some fresh sourdough bread, opened my fridge to get out the sliced gouda... and also saw that I had beautiful green apples in the fridge. The wheels started turning in my head, and I thought the apples would be a tart and crunchy counterpoint to the creamy gouda.

Old-Fashioned Birthday Cake

2011-03-10T00:01:00.000-08:00

It's my birthday...

let's celebrate!!!

In case it is not painfully obvious already, I LOVE celebrating special occasions. And why not? Shouldn't we take time to have a little fun now and then? And when it comes to our birthdays, we should absolutely celebrate and value our lives. I can definitely say I have enjoyed my life to the fullest this last year, and I intend to do the same in the year to come. Oh sure, the year wasn't perfect, but neither am I. All I can ask for is to live a happy life, to do what I love, and to be surrounded by people that I cherish.

Oh, and to eat.

So in the interest of letting my perfectionist self have a little rest, put my feet up, and enjoy a slice of cake today, I am just going to be short and sweet here: I made an old-fashioned birthday cake and I loved it.

This is the type of cake that my mother might have made for me as a child, and I would have ended up with robin's egg blue icing all around my mouth as I ate it. Even though I am an adult now, this type of cake still has an undeniable appeal to me, and I predictably still ended up getting icing everywhere. (And I am not ashamed to admit it.) This cake is perfect in its simplicity, with basic white cake layers with pure vanilla flavor, and vanilla buttercream and icing that you can tint any color your heart desires. There are aren't really any major bells and whistles, with the exception of edible gold stars that I couldn't resist putting on the cake to add a little sparkle.

Maybe I made this cake because it is a throw-back to younger years, or because I just wanted something that felt like home. Who knows, but what I can say is that this cake was just plain fun, I felt all giddy just looking at it, and the taste was exactly what I wanted. So if that doesn't describe a perfect birthday cake, then I don't know what does.

Thanks for celebrating with me, and I hope when your birthday comes around that your cake makes you feel giddy too. Enjoy the photos!

Vanilla buttercream frosting, that I tinted robin's egg blue. Love this color.

And yes... It is the color of Tiffanys.

Adding buttercream frosting between the layers of white cake.

Smoothing out the sides for a crumb coat.

Berry Frozen Yogurt with Lemon Sugar and Lavender Cream, and Chobani Greek Yogurt Giveaway

2011-03-09T07:49:00.000-08:00

If you were to ask me - what food turns a bad day into a good day? - I would immediately respond with two answers: either Starbucks or frozen yogurt. It seems my days are turned around by extremes of either hot or cold. Now, I fully realize that neither a latte nor a frozen treat is really considered a 'food,' but that doesn't stop me from soothing myself with either after a particularly long and trying day. Actually, there is not much that will deter me from getting a latte or a frozen yogurt any day. In case you haven't realized it, I like to treat myself to my favorite things as often as I possibly can. Does this make me spoiled?

Spoiled or not, I love frozen yogurt, but actually I just love yogurt... period. Especially Greek yogurt, I literally cannot get enough; in fact, my co-workers used to make fun of me because they seemed to think all I ate was yogurt! (No, this was not some sort of strange diet, I just love taking yogurt to work for lunch.) Well, the joke is on them, because Greek yogurt is healthy and tastes incredible so they are really the ones missing out. I love to eat plain yogurt topped with sliced almonds and fruit, drizzled with a little honey, or I swirl in a little jam or lemon curd to jazz it up.

I think I got addicted to frozen yogurt (and Starbucks for that matter...) after moving out to California and trying frozen yogurt from Golden Spoon, and then I fed my habit by visiting every other fro-yo spot within a 10-mile radius of my apartment. Most places had every flavor imaginable, from coconut to rootbeer to taro, but my go-to choices were always the fresh fruit flavors. I tend to love more tropical fruits like mangoes or papayas, but a good strawberry, blackberry, or raspberry is simply incomparable.

Spicy Ginger Citrus Cocktail, with Kale Chips

2011-03-08T00:00:00.000-08:00

When I was in San Francisco last fall for Foodbuzz Festival, I went with some of my best buds to Cantina for pre-party drinks. The evening was predictably chilly, but a little cold weather will never stop lovely ladies from wearing their best party dresses. So naturally, when we were huddled over the drink menu perusing the options, I was craving something with a little warmth. I didn't want an actual hot beverage, but something with a little spice... some kick that would warm me from the inside-out. As luck would have it, my eyes landed on the Laughing Buddha: hangar one buddha’s hand vodka, lime, crushed ginger & serrano chiles, ginger brew.

Yes, that was the drink I wanted.

It was cool and spicy all at the same time, but best part was that there was a distinct spice from the ginger and ginger brew that was totally different than the heat from the serrano chile. The chile was like an aftershock of warmth that surprised you with each sip. It was amazing, and I haven't stopped thinking about it since.

After the new year, I decided I needed to stop thinking about this cocktail and try to recreate it at home. Being a cocktail beginner, I wasn't totally sure about two of the ingredients - the buddha's hand vodka, and the ginger brew - so I did a little researching on the internet. Turns out the buddha's hand vodka is made with none other Buddha's Hand citrus (surprise, surprise), which has an appearance that is both intriguing and terrifying, but a taste that is extremely fragrant. Next, I found that the ginger brew is an all-natural soda made with roots and spices. Fantastic! The ginger brew that seemed to be the most popular was REED's, and I thrilled to discover that I could pick some up at my local Henry's.

Mediterranean Pasta with Hummus and Charred Tomatoes

2011-03-06T23:39:00.000-08:00

I make cookies and cakes for my co-worker's birthdays. I fry chicken and make coleslaw because it is Labor Day. I stop at Golden Spoon on my way home from work because I accomplished a goal. I create beautiful trifles for bridal showers, and pressed sandwiches for picnics with friends. I make myself a white chocolate latte (with foam of course) every Sunday, just because it is the weekend and I deserve it. I am the type of person who loves to celebrate both the little and big things in life, and I always want to celebrate them with food.

So you can imagine, that when there is an real occasion to celebrate, that I love to go all out. And...since it is my birthday this week, I don't see any reason why I shouldn't celebrate EVERYDAY! Don't you agree??? (If you don't agree, just please politely leave this page and refrain from raining on my parade. It's my birthday and I will eat if I want to.)

I will be celebrating here on The Cilantropist ALL WEEK with a new post each day from today through next Sunday. I will share a breakfast dish, a quick and easy lunch, main dishes, sweets and treats, and even a cocktail! And of course, we can't forget the birthday cake... And the best part is that all these dishes feature my favorite foods, because if you can't have your favorite foods for your birthday, when can you have them? Aside from the actual food, I will be guest posting on the Chobani site, I will have a CSN giveaway, and share my 100th post. This will week will be jam packed, so I hope you are excited!!!

Grapefruit Margaritas

2011-03-03T21:19:00.000-08:00

Today is a day for celebration! Why you ask? Well, this margarita is the very first cocktail ever to grace the pages of The Cilantropist. Although I have undoubtedly imbibed many a cocktail since starting this blog, I have yet to share any recipes with you. You politely reminded me of this fact earlier this year, and so I thought I would celebrate the 1-week countdown to my birthday by sharing a buzz-inducing beverage. (Did you catch what I just said there? Yes! My birthday is just seven short days from today!)

I will fully admit that the reason I haven't shared any cocktail recipes is that my bartending skills are zilch. At home I occasionally drink wine in the evenings, but there are some days when a strong drink is imperative. (You know, when you have one of those days. Don't pretend you don't know what I am talking about.) When that happens, I usually just pour some juice in a glass, add some vodka, and call it a day. Embarrassing, but true. Other times if I am feeling more ambitious or inspired, I throw something together, shake it up, and pour it over ice in a pretty glass. I flit around and pretend it is a trendy cocktail, when it really is just the blunderings of a home cook who knows nothing about mixing drinks.

So when my friend Mary was visiting a few weekends ago, I decided I wanted to make an actual drink from an actual recipe. I figured I should start with baby steps and I turned to the most steadfast and softcore chef possible: Ina Garten. Oh how I love Ina, but no one would ever call her wild and crazy, so I reasoned that her cocktail recipes would be simple and straightforward. Taking it even a step further, I sourced my recipe from her most recent cookbook, How Easy is That? Fabulous Recipes and Easy Tips. She had a recipe for a Pink Grapefruit Margarita and I was sold by the little twist on this traditional drink.

Alright Ina, how easy is it? Lets make a cocktail!

Pea Tendrils... Have you Tried Them?

2011-02-28T07:39:00.000-08:00

Have you ever tried a pea tendril? Until just this weekend, I had never tried one, and I would venture a guess that I am not alone. Even if you have never even heard of a pea tendril, feel no shame. When I was quickly browsing the farmer's market, dodging renegade rain droplets, I spotted these and I had to ask the grower, "Hey what are these???"

So what exactly are pea tendrils?

Blood Orange and Pomegranate Cupcakes

2011-02-24T07:34:00.000-08:00

Life has been busy these days. Between getting sick, entertaining visiting friends, and working long hours to prepare for a big presentation at work, I feel like February has flown by. Winter is quickly coming to a close and spring is right around the corner. But, winter isn't over yet, and that means that here in San Diego, beautiful citrus is still plentiful.

At the markets, local farmers are still sharing sweet Cara Cara oranges, large Ruby Red and Oro Blanco grapefruits, and popular Meyer Lemons. But it's the tart Blood Oranges that I really can't resist.

From the outside, blood oranges look just like any other orange. You might be lucky enough to spy an blood orange by a slight blush on the rind, but not always. Usually the dimpled skin the color of late-afternoon sun belies the crimson flesh that is characteristic of this citrus. I am powerless to resist the hidden beauty of the blood orange, so when I decided to create a cupcake for the POM Wonderful cupcake contest, there was no question that I wanted to work blood oranges into my recipe.

Dark Chocolate Truffle Tart

2011-02-12T20:38:00.000-08:00

Valentine's Day is right around the corner. Whether you are trying to forget the holiday or you are pumping up your romance muscles, you cannot possibly ignore the mounds of boxed candies at the grocery store, the cheesy Hallmark cards, and the increased frequency of the Kay Jewelers commercials.

I think most people take issue with Valentine's Day because it is a specific day artificially designated to show your spouse/girlfriend/boyfriend/secret lover (ha!) just how much you care by showering them with expensive gifts or fancy dinners. Frankly, most people don't like to be told what or when to do something, and they also don't feel like they need to go to extreme measures to share their affection. Fair enough. If you are one of these people, then honestly, don't do it. Seriously.

But if you do your best to shun the commercialized products and get over your issues with the big V Day, you just might be able to get to the core of a holiday that is supposed to be only about love. And no matter how big of a scrooge you are, don't try to tell me that spreading a little bit of extra L.O.V.E. around is a bad thing.