August 23, 2012
One of the (oh, so many) things I most look forward to about spending our summers in California is I get to hang out and cook with one of my best pals, and all time favorite people, Ursula. For the past several years, Ursula has invited me to help her out while she teaches some wonderful cooking classes at Filoli. Filoli is a historic site of the National Trust for Historic Preservation in Woodside, California, about 30 miles south of San Francisco. This is, by far, one of the prettiest places I’ve ever been to. The gardens change seasonally, so each time I visit it’s a totally new experience. New things blooming and food that had gone to seed. We rummaged through the berry bushes to pick and eat the last of the summer white raspberries. It was exciting to walk through the orchards to see the apples and pears ripening for the fall harvest. We were inspired to say the least, for the upcoming class “The Great Apple” that Ursula will be teaching (with a little help from me), September 15.
This particular weekend was “Filoli Summer Celebration” and the demonstration was part of a series called “Cooking from your summer garden” and more specifically, using stone fruit in savory foods. Needless to say, it was standing room only as Ursula shared her expertise on summer bounty and demonstrated her mouth-watering recipe using peaches, roasted pork and chipotle peppers. It will work with just about any stone fruit, I used a mixture of white and yellow peaches.
For more information on Filoli and other cooking classes Ursula will be teaching.
Peach, Roasted Pork and Chipotle Bruschetta
by Ursula Gallichotte
12 slices of baguette
2 oz. cream cheese, softened
1-2 t. canned chipotle in abobo sauce
a pinch of sea salt
12 slices of roast pork tenderloin, chopped
1 fresh peach, chopped
2 T. fresh lemon juice
1. Preheat oven to 350 degrees. Place the baguette slices on a sheet pan. Toast until lightly golden, about 10 minutes.
2. Combine cream cheese and chipotle. Use a bit of the chopped whole pepper in the sauce if you want a spicier flavor. Taste and salt as needed.
3. Remove pits and chop peaches. Combine peaches with the lemon juice (this flavors and keeps the peaches from browning).
4. To roast the tenderloin: rub tenderloin with favorite spice blend, salt, pepper and olive oil. Roast at 375 degrees, approx. 40 minutes until the internal temperature is 150 degrees. Serve for dinner or cool to use in this recipe.
5. Spread each toast with the chipotle/cream cheese mixture. Top each toast with chopped pork and peaches. Garnish with fresh herbs and serve.
Check back in a few days for post #3 of Have Kelly, Will Cook. A series of recipes I’m developing for the wonderful book “Have Mother, Will Travel“. There is a great article out today about these authors and their most recent book, here.
July 3, 2012
Balsamic Pickled Cherries, Prosciutto, Goat Cheese & Watercress Salad
Fresh cherries are one of my favorite fruits, and I always seem to get carried away and bring home way too many for us to possibly eat. A great way to preserve these little beauties are to pickle them. They are unbelievable in this salad and will also go great on a cheese platter or… in a grilled cheese sandwich!
I’d like to take a moment to thank Jo Packman and the wonderful team at Where Women Cook Magazine for the generous 12 page feature this month. It’s out on the stands now, and features many more amazing women, make sure to grab a copy!
I’m a huge fan of What Katie Ate blog, and was thrilled and quite flattered (to say the least) that she featured one of my photos from this post, in her “All American Post 2012” (below) Thanks Katie!
June 19, 2012
Mango – Ginger Ice Cream Floats
Mango season is in full swing here in Florida. Everywhere we look there are trees overloaded with mangoes in every color and shape you can imagine. The varieties are endless, each with a different taste and texture. (When I say endless, I’m not kidding, we have about 200 of the 500 varieties world wide). My pal Valerie and I were coming back from a bike ride and stumbled across a tiny beach chair filled with the most beautiful mangoes, perfectly ripe and warm from the sun. And what a bargain at 2 for $1, these suckers weighed about a pound and a half each! Valerie treated us to $2 worth (thanks Val!). I barely made it inside the back door before eating the first one, leaning over the sink. I immediately knew the second one would be transformed into an ice cream. If you can’t find super ripe mangoes, you can use a mango puree for this ice cream – make sure to add the lime juice and sugar.
The first time I tried this Jamaican Ginger “beer” (a.k.a ginger ale) it knocked my flip-flops off. Sharp, gingery, unlike any ginger ale I’ve had in the past. I’m sure most of you can’t get your hands on this brand, but do try to find another good quality ginger ale for this recipe, it’ll make all the difference. For an extra kick, top the floats off with an extra squeeze of lime and ginger juice.
June 12, 2012
Summer is in the air, and I’m California dreaming……
It’s just about time to shutter up the house, pack our bags, our little dog, and head to the West coast. How blessed are we, to be able to spend the summers with our much missed family and friends, and in my opinion, in one of the best places on the planet – Santa Cruz, CA! Ok, I may be a little bias, considering this is my hometown and all. So, dust off those winter lists girls (you know who you are), we have lots of exciting things to see, eat, smell, discover ~ and most importantly, enjoy our time spent together.
I’d like you to meet Bailey Sterling…
Baby Heirloom Tomatoes with Sorrel, Avocado & Yogurt Puree, Marinated Fennel, Brazil Nut Powder
Now, about this amazing salad.
I know, I know… it’s not quite summer, but I couldn’t resist these beautiful baby heirlooms. By layering the salad, not tossing it with the dressings, you get to enjoy all of the components; each bite is slightly different from the last. The subtle sorrel – avocado puree pools the bottom of the platter, allowing you to coat each tomato as you go. I made the marinated fennel slightly acidic so it wakes up the entire dish as it runs through the tomatoes. The sweetness of the brazil nut powder ties everything together.
October 17, 2011
My apologies for not posting for a several weeks, I decided to take some R&R and enjoy our final weeks in California with my family and friends. What an amazing summer. So much to do, eat and see…and I don’t get tired of any of it. I’m not sure what I’ll miss the most, but towards the top of my list would have to be Hapa Ramen. I couldn’t leave without sharing a bowl with you. As always, it’s something I look forward to all year and eat as much humanly possible. You can catch them at the Ferry Building, San Francisco in their modest but super busy booth on Tuesdays and Thursdays 10-2. Aside from the homemade Ramen, a heavenly broth (word is, it’s cooked at a low temperature for 4 days–could this be true?!), farm to table vegetables, they’ve figured out how to cook the perfect egg–sous vide style. Seriously, I dream about this egg – it’s that good. Read the Hapa Ramen story here, and the next time you find your self in San Francisco, grab a “Bid Daddy” bowl…made with love.
After a 4 month stay in northern California, it was time to head back. Two days after my feet hit the warm south Florida ground, I was invited to teach a Food Photography & Styling workshop at Galerie Jenner (full house, whoo-hoo). We all had a great time, the students were amazing and creative, they were able to take tons of pictures throughout the 4 hour class. With help from my lovely assistant Camille West, we had 5 sets for the students to shoot, plus numerous still life with all the lovely props from my pal Valerie (thanks Val!). As the day went on, we set out platters of hors d’oeuvres, desserts and wine for everyone to enjoy while discussing their shots and asking lots of great questions. I’d like to thank Jeremiah Jenner for hosting this super fun class. Check back at Galerie Jenner, we’re already planning upcoming classes!
Here’s the menu from class;
1. Citrus Salad – Pomegranate, Dragon Fruit, Prickly Pear.
2. Asian Spiced Pork Crostini with Caramelized Orange Onions and Asiago.
3. Black Mission Fig Crostini with Brie, Pistachios and Honey Balsamic Glaze.
4. Fresh Berry Tart with Lemon Pastry Cream and Toasted Almond Shortbread.
5. Boston Cream Cupcakes!
Now that I’m settling back in, I am truly inspired and can’t wait to share some exciting new recipes with you. ~K.