Stuffed Red Peppers

I have already misplaced the recipe for the red pepper recipe this week…but i made it! It was an ATK recipe challenge email featuring season produce

I slightly mashed some canned garbanzos 


Added capers, lime juice, olive oil, gluten free bread crumbs, garlic and crumbled goat cheese.


Roasted the pepper


Stuffed it..added some goat cheese on top with and olive oil drizzle.


Baked it


Served it up with a pile of salad

Recent food finds

I am constantly taking pictures of food that i see and i have fallen so far behind in sharing lately.   Im going to try and do a catch up of the last couple weeks of things that I thought were fun enough to share.  Passionflowers are blooming, figs and squash are in season.   We are like a week or two away from the Southern California summer cornucopia of ridiculous bounty.

My neighbor at the community garden has a full on passionflower wall growing.  I have never had the fruit.   I was planning to trellis one in my backyard this year but a young plant wont survive our july vaca so after we return.

The van nuys german deli is sooo close to my house:


Usually i will get two smoked brats, 2 swiss and 2 neurenberger for the 2 of us and simmer in saurkraut and wine…

Head cheese anyone?


Does everyone know that i love marzipan!   British cadbury chocolate and marzipan enrobed in dark chocolate are two wonderful things. 

Gooseberries!

If you zoom in, you will notice flavors of soy sauce in this chinese whisky

Fresh almonds

Dragonfruit

Banana blossoms


No name whiskey shots for your carry on bag

I thoroughly enjoy stroopwafel and if you have had an am flight on United, you have been gifted with a stroopwafel…not sure of the cocktail i would make with this

Last weekend was a roadtrip to the BH branch of Laduree to get the much coveted Barbie box

And of course view the special promo display dolls

Macaron!!!!!  

Its fig season!   I have some in the fridge waiting to be covered with cheese and balsamic

Its still peach season

Jim is scoping out his fav variety of strawberry



Tomatoes are breaking in.  Next week will be full blown tomato explosion

Look close…bok choi and cress flowers

The aquash in unstoppable now.


So that updates like 2 weeks of non restaurant/non home cooking pics….home tou saw something fun or unique.

Tofu with pickled veggies sandwich with fries and sangria

I found this recipe in the new BH&G which is not my goto for veggie dishes, but this looked interesting for a hot summer day (100 plus)

I prepped the veggies first:


And got my vinegar, sugar and salt prepped


I want a pickle not a sog so i will combine in a bit.  Meanwhile i am draining a block of extra firm tofu.

And prepping my sangria:


And these guys will macerate for several hours before i top with a sparkling rose or prosecco.  Im gonna do room temp for a bit to help break things down then i will chill.

The tofu is sliced into steaks and allowed to marinate with sriracha mayo:



Later these slices will be fried with mayo side down.  The recipe doesnt suggest any time to marinate but im going to let this sit for several hours.

Meanwhile, my sauces for the fries.  All the recipes i saw were basically loaded fries with sauces cilantro and peanuts poured on top.   As i write this i havent committed to my process, but i am prepping my garlic mayo, got out hte gf hoisin and i think i will toss fresh potato in sriracha then grill or bake.


The garlic mayo is toasted garlic powder and minced fresh garlic with a touch of lime.

The fries have been cut and smothered with sriracha and then oil.



The fries were oven fried.   Rather than the nacho style recipes i found online with sriracha and hoisin over the top with cilantro, i had mine on the side as dipping sauces.   Here are the sauces and my veggies:


The tofu was fried mayo side down


And put on a gluten free roll:


And it appears that i failed to take pictures after i topped with the pickled vegetable slices.  I decided to make mine open face.

The sangria was topped off with prosecco for bubbles.  

Here is the BH&G version all finished.

Blt salad inspired by bon appetit email

Okay….this got posted incomplete!!!

Here is my mise en place for this email inspired idea…romaine, parmesan, homemade dressing, smoked blue cheese, tomato, avocado, bacon, garlic, radish, shishito (that i grew!), cucumber….i took like 4 pictures because this has the red pepper that i removed but didnt have the egg i added, etc


Grilled romaine…yep, i flipped and grilled again


Grilling avocado. They made nice grill marks


This is my first try at a grilled chopped blt salad.

It was good:-)


Tonights cocktail was bubbly rose with some Pama splashed in it.

Be our guest be our guest

So some of you may have noticed my plates, serveware, cookware, is mostly le creuset.

So unbenownst to me williams Sonoma had a limited edition piece like none ive seen so far.  

And today it arrived:





So…..opinions please.  This is a pan i have wanted for a while, the price is inflate due to limited edition, do i use it? Keep it on “display”? Or sell it?  The prices are already up on ebay:-p

James Beard Award Winners

So…Los Angeles didnt represent–except for some finalists.  Chicago, who knew there was so much yum there.    Heres a link to the James beard award winners…from open table so you can quickly snag a reservation.  Has anyone been to any of them…let us know

Speaking of James Beard, i was bombarded by emails telling me to watch his documentary….America’s First Foodie!   We havent seen it but here is he Bon Appetit article from last week : Americas First Foodie. The man had a tv show before any of the others but he was before his time…..let me know what you think!

Omg….bordeaux cherry balsamic

Holy crap?   My plan was to blog my whole dinner which was yummy but last we we hit the palm springs street fair and i bought the shit!

I previously bought cranberry walnut balsamic from the Farmers Daughter from hemet at the palm springs street fair….that rocked

But the cherry is ridiculous….and wordpress just put the pics in reverse order…..and im to tired to change it

Third street promenade farmers market

We are blessed to have a year round growing season, and we are on the verge of the moment where the most of those riches shine!  Saturday at the santa monica third street promenade farmers market, the following are a prelude to the full summer bounty:

Figs!  I forgot to take a pic before i cut up the ripe ones…it was a nice basket of 1/2 ripe and half ripe in a day or two

My fav farmers market cheese for years…i got the mozzarella and asiago…dont for one minute think its traditional mozza or asiago…they surely have their own style .  Spring hill jersey cheese from nocal.

Lemon cucumbers

Baby red leaf heads

The very first of the tomatoes

Citrus!!!

Cucs abound

Herbs

Its still cherry and peach season

Jim Taylor waits for these puppies all year…high price, small fruit, big taste


One years i will buys these and spend the day shucking them.  Can you imagine fresh garbanzos!?!

So tonight the figs will be sharing a plate with goat cheese and a Bordeaux cherry balsamic ibought in  palm springs

Arancini and shrimp meatballs…for super bowl

From the silver palate, i am making arancini…and from my brain, shrimp meatballs.

Raw peeled and deveined shrimp in the vitamix

Maybe a little too vitamixed.

I added some gluten free bread crumbs and lemon juice…dill, salt

Meatball shaped, dipped in bread crumbs.  Put it in the freezer …

Brought them back out and up to temp and fried

Finished off in oven

TVP soaked in tomato andWorcestershire and vitamixed 

Draining the rice before mixing in butter and parmesan

Omg…i could stop here…buttery/parmesany rish rice cooling and drying.

Rolled up, filled with a piece ofmozzarella and tvp/tomato mix…then dipped in egg and then gluten free flour

Aperol spritz for jim and campari spritz for me

Pasta with chard and the shrimp meatballs

Egg noodle gluten free pasta was a fail.

Shrimp meatballs were perfect and arent so delivate icant sauce them better

Arancini…smaller next time.  But thatnrice was wonderful, i really did learn a new technique.

My new favorite kitchen tool

The oven crisper pan! Jim was watching HSN and a version of these came on the screen..they looked intersting so i was immediatly on the amazon app pricing and then ordering.


My first use was fries

Here they are getting ready for the over and i cannot find my “after pic” (which may mean that i forgot to take one)….

But I did remember to take a picture of my tofu fries when they were all nice and golden top and bottom

I have already bought a second set as a gift.   And im looking forward to using them fith zuchini and eggplant in the near future.