Fresh Approach Cooking

Lemon Buttermilk Cake #2

2012-02-07T05:56:00.000-08:00

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Apparently, I am somewhat obsessed with making this purdy lil' cake. According to the notes in the margins I have made it nine times since 1999. For me, that's a lot, since I rarely bake and even more rarely eat cake.

The funny part is, it's really not my kind of treat. It's quite plain. Which might explain why the original (this is adapted) appears in the Plain Cakes chapter of Maida Heatter's Cakes. I like my snacks (read: empty calories) closer to a sugar-bomb, so what's with my repeat performances here?

Well, there is an answer. If you have a thing for jam, this is THE cake to put it on. Oh my gosh. I serve it with lemon curd, Sqirl jams (Order some today. Trust me. Deliciousness.) and when I really go overboard, I melt some butter and toast this lightly in it. Uh-huh. I do. It's sinfully fantastic.

So try this my peaches, and taste the joy.

xoxo

Finely grated zest of 5 large lemons (more is good, too)

3 T lemon juice

3 cups flour

1/2 t. baking soda

1/2 t. sea salt (fine)

1/2 lb. butter

2 cups sugar

3 large eggs

1 cup buttermilk

GLAZE

1/2 cup lemon juice

1/3 cup sugar

Preheat oven to 350F. Butter an angel food cake pan. If you can, line the bottom with parchment. It's better if you can, but not totally needed.

Combine the zest and 3 T. lemon juice and set aside.

Sift the flour, baking soda and salt in a medium bowl.

In a stand mixer, beat the butter until soft (yes, you CAN do half and half Crisco and butter. I have when in a pinch.), add sugar and beat until mixed. Add eggs one at a time and beat well until mixed. Add in 1/2 of the dry ingredients, then the buttermilk, then the rest of the dry ingredients. Beat until smooth, but not longer. (Ever wonder why recipes say this? The more you beat flour the more the gluten develops and toughens the final product. Ta-dum!) Stir in the lemon juice/zest.

Combine the glaze ingredients. Stir and set aside.

Pour in to prepared pan. Smooth the top. (The batter is thick.) Bake 45 minutes to an hour or until a cake tester inserted in to the middle comes out clean.

Remove the finished cake from the oven and let stand a few minutes. Invert on to a foil lined plate. Brush the glaze over the warm cake. Let stand until cool.

© 2012 Fresh Approach Cooking
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© 2012 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com

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What Happened to 2011? Dates with Honey

2012-01-14T06:41:00.000-08:00

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Apparently, I did not blog in 2011. Well, not here anyway. I did post a few of my (edited) thoughts elsewhere though. On the L.A. Weekly blog Squid Ink in particular. That was fun.

Looking through old pictures, I certainly did a lot of cooking though. That was fun, too.

In the interest of not letting this blog end, but still being lazy about it for some reason - I present a simple recipe for cheese and walnut stuffed dates.

Try this and enjoy!

12 dates, pitted

3 ounces goat cheese or blue cheese

12 walnuts, toasted

honey and salt as needed

Put a small amount of cheese in to each date. Top with a walnut. Broil for 3 minutes or until warmed. Sprinkle with salt and drizzle with honey. Serve immediately.

© 2012 Fresh Approach Cooking
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© 2012 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com

Triple Truffle Mushroom Arancini

2010-09-16T21:05:00.000-07:00

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To make arancini you first must have left-over risotto.

But honestly – who has such a thing? Leftover risotto? Ha! But even if one does – who suddenly thinks to fry it instead of re-heating it?

Oh, wait, I know! I know! (Hand shoots up in to air)

Me. I had left over risotto and I fried it.

That’s sort of what I do. I guess. I cook, I eat, repeat.

Anyway…

It’s been a long time since I’ve posted on this site. Not for lack of cooking, or photographing, but just from lack of…um…posting.

Ha!

But here I am. Posting. I think I was motivated to do so because I am attending something called Blogger Prom this upcoming week and part of me realized I don’t exactly qualify to be there unless I am a blogger…so I thought I might as well hop to it. (Though in actuality, I’m not even going as a blogger, I’m going as a guest of one of the Prom Committee members. Insert confused snickers here.)

So here you go my peaches, my loves…

A simple recipe (well, no, that isn’t true at all…it’s a bit complex. Not in a Top Chef kind of way, but still…) for you to make at home.

And I do hope you will.

So try this my peaches, and taste the joy.

2 cups day old mushroom risotto (porcini mushroom, if you can)
3 ounces brie with truffles (or, not, your call)
2 eggs
1 ounce water
1 cup flour
3 cups panko breadcrumbs
3 cups vegetable oil
Truffle salt to taste
1 small black truffle, shaved (domestic is realistic.)
½ cup mayonnaise (home-made is best!)
White truffle butter
Silver dust (available from high end pastry supply shops)
Chives

Put the truffle butter on a plate.

Slice your chives on the bias.

Form the risotto in to balls with a pinch of the brie in the center. (If you dampen your hands before doing this, it works better.)

Pour the mayo in to a small squeeze bottle.

Stir together the eggs and water in a small bowl. Place the flour in another bowl and the breadcrumbs in a third bowl.

In a deep sauce pan heat the oil over medium high heat to 350F.

Dip each ball of rice in to the flour, then egg, then panko.

Fry until crispy. Remove from oil and place on a cooling rack. Sprinkle with truffle salt immediately.

When cool enough to handle, inject the balls with a small squirt of mayo.

Rub the mayo insertion point on the truffle butter. Top with a slice of black truffle that has also passed over the truffle butter. (This helps it stick)

Dip a dry paint brush in to the silver dust. Position the brush over an arancini and knock gently to coat. Top with a slice of chive and serve.

>Makes about 20 arancini.

© 2010 Fresh Approach Cooking
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© 2010 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Arancini means little oranges.

I've been bloggin' so long, turns out, I've done something like this before...check it out!

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Most commercial truffle oils are flavored with synthetic compounds such as 2,4-dithiapentane, one of many molecules that give Italian white truffles their distinctive aroma.

Pickled Asian Pears

2010-04-29T09:05:00.000-07:00

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Hi peaches!

SO get this…recently I was invited to a food event featuring some lovely local chefs doing a cooking demonstration. I was in and excited to go, since a few of my friends were planning on attending, too. Sounded like a nice way to spend a few hours…ya know?

Plus…there were cocktails.

The funny part was that when I checked in and was handed my nametag I honestly was mildly surprised to see I was there representing this blog! Ha!

It’s not that I forgot I had it, I just somehow didn’t realize other people were still tuned in!

Oops.

So…after that jolt…and three weeks later, I’m back here…with a quickie post on pickled Asian pears. Because they are beyond delicious, super easy to pull off and you should make some.

Try this my peaches, and taste the joy.

xoxo

Pickled Asian Pears

(This is a quick pickle, which means it does not need to ferment and is ready to eat as soon as it is chilled.)

4 large Asian pears, peeled, cored and sliced in to ¼ inch wedges

1 large red onion, sliced in to thin wedges
3 cups water
2 cups white vinegar
2 tablespoons white wine
1 ½ cups white sugar
2 tablespoons salt
2 tablespoons curry powder
1 teaspoon mustard seeds
1 teaspoon coarse ground black pepper
1 bay leaf

In a large, non-reactive (that means, don’t use aluminum) sauce pot, combine the onion, water, vinegars, wine, sugar, salt and spices. Let simmer for 3 minutes then taste and adjust salt/sugar/vinegar to balance. It should be a bit salty (it IS a pickle) and not overly tart.

When the flavors are to your taste, then add the pear and simmer 4 minutes. Don’t boil, simmer. Boiling not good. Simmer, good.

That’s it! Take off the heat and let cool. Transfer to another container and chill in the fridge until ready to eat.

I served them alone, but you can try them on a cheese plate, or with pork, or any bbq kind of meal. Super yum!

Makes about 3 cups.

© 2010 Fresh Approach Cooking
______________________________________

© 2010 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

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Asian pears are in season from July into late October.

Desserts for Breakfast posted a beautiful Asian pear frozen yogurt and lemon ginger macarons recipe. Check it out here.

5 Holiday Gift Ideas for Chefs and Food Lovers

2009-12-08T12:18:00.000-08:00

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Well then kiddies, it’s that time of year again!

Time to get those gifties picked out and who better to help you than lil ol’ me, here at my lil ol’ blog, Fresh Approach.

Just some fun little things for the chefs and food lovers in your life.

I went ahead and chose five things that I know I love and hope you will too!

Happy Holidays!

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1. Pig Corkscrew from Graham and Greene.

Is this not the cutest thing you have laid eyes on in ages? I love it and everything about it. Plus, it opens wine...so...you know...bonus!

It’s from a British website though…so, it costs a bit, but they do ship overseas, so fear not, you just have to call and arrange it.

2. Royal VKB and Margriet Foolen’s Slow Cooker from A+R store.

A very chic and modern slow cooker/tagine. I love the design asthetic of this, and that there is a video explaining how to use it. What could be better?

In the winter, it's perfect for making warm, delicious stews, and in the summer, you can (and will!) wow your guests with light fish tagines.

3. Krinos Taramosalata – I don't know how things went down at your house way back when, but when I was a little girl my parents always put this out for cocktail parties. It's a caviar spread that captures the taste of the ocean without the pricetag of the Sturgeon stuff.

It’s also the ideal thing to offer with pita or crudite.

Salty, creamy, perfection! If you have never had it, it's worth checking out. Great stocking stuffer, too. Of course.

4. The Forking Fantastic Cookbook – Zora O’Neill and Tamara Reynolds are two ladies who run a supper club in Astoria Queens, (And I think we all know how I feel about supper clubs!) and I have to say…they really are fantastic.

Get a copy and read all about their culinary adventures. Then try their Fried Chicken For a Crowd recipe. Omg, yum.

5. Pewter Place Card Holders.

I know, I already sent you to the Pig Corkscrew, and now these. But seriously…how sweet are these? Plus, they are from Hazelnut New Orleans, a really great store that I am pretty sure you will love.

Okay kids, that's all! I hope you found some inspiration! Have a terrific holiday season and see you in 2010!!!!

xoxo

© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

This is what I suggested in years past! 2008, 2007, 2006, 2004

Potato-Buttermilk Vichyssoise with Potato Chip Garnish

2009-09-08T11:38:00.000-07:00

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Potato delight!

Growing up, my parents (much to their credit) didn’t have a lot of pre-made foods in the house. No frozen dinners, or packets of instant anything. And there just weren’t any unhealthy snacks. (Again, to their credit.) Maybe there would be pretzels, and once in awhile a few dozen packets of airline peanuts would show up, but that was about it. Certainly no chips...

Now, one day, when my brother and I were 9 (me) and 11 (him) we decided we really needed those potato chips…and since there were none to be found, we naturally just got it in our heads to make them ourselves.

(This is where us seeking adult supervision would have been helpful. But we were really independent children, and not exactly prone to telling anyone what we were up to most of the time. Or, ever really.)

If I recall correctly, without consulting any one or any books, we surmised that chips are made by dropping thin slices of potato in to hot oil. Super easy! So, we got out a large pot, a giant jug of olive oil, some knives, some tongs and paper towels. We set the pot on the stove, filled it with oil (I’d say just around a gallon) and sat to wait for it to boil.

Yes. We sat waiting for the oil, to boil.

Now some of you may not realize what is wrong with that statement, so please let me clarify. Oil, does not actually boil. I mean it gets good and hot, yes, but it does not visually indicate it is hot with bubbles breaking the surface. No, really hot oil just starts smoking. At first. Then it bursts in to a huge flash fire.

Good times, good times. And by that I mean, near fiasco. (And alas, this is not even the first or last story of us nearly burning the house down. Oops!)

I do know we somehow got the fire out, (we are nothing if not level-headed people) poured the screaming hot oil off of the balcony (Believe it or not, this was the action that got us in the most trouble. The stain from the oil never came out of the pavement below. ) and fanned the extremely thick black smoke out of the kitchen as best we could. When my parents found us we were sitting nonchalantly on the couch watching cartoons and eating apples.

The lesson there kids, is that oil doesn’t boil…and when we are adults and armed with a little know how, chips actually are easy to make at home.

I still don’t have pre-made food in my house though…so recently, much like that day…when I wanted something fried and salty, I did what I have always done. Made them myself. And they were good. And the house is still standing. A triumph indeed.

Now try this my peaches, and taste the joy.

3 large fingerling potatoes
2 cups canola oil
Salt
1 large sweet onion
4 cloves garlic, rough chop
1 quart buttermilk

Peel all of the potatoes. Slice one in to thin rounds, and the other 2 just into a rough chop. Soak the slices in cold water while you prepare the soup.

In a medium soup pot, sauté the potato pieces, onion and garlic until soft. Add buttermilk and salt and reduce heat and let simmer for 15 minutes or until the potatoes are soft. Remove from the heat and puree in batches. Strain through a fine mesh strainer. Taste and add salt and white pepper as needed.

In a medium pot, pour oil to a depth of ½ inch. Heat until a thermometer reads 310F. Remove sliced potatoes from cold water and pat dry. Fry until golden, remove, sprinkle with salt and let cool.

Use the chips as a garnish on the soup.

Serves four.

I used Weiser Family Farms potatoes and sweet onions, that I got at the Santa Monica Farmers Market. The buttermilk was left over from making butter. Yes, I'm that big a geek.

© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Ever wonder about the process for producing kettle-style potato chips? Check it out, here.

Follow me on Twitter http://twitter.com/ChickswKnives

Vichyssoise (pronounced /viːʃiːˈswɑːz/) is really a French-style soup made of puréed leeks, onions, potatoes, cream and chicken stock.

If you are in San Juan Capistrano (or thereabouts) on Sept. 12th, check out the Ecology Center's celebration of local foods, Green Feast fundraising dinner!

Drink of the Week: Tarragon Vodka with Oro Blanco Grapefruit Juice

2009-07-22T06:23:00.000-07:00

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Mmm. Deep summertime bliss.

When life hands you grapefruit, make a greyhound! (That's a grapefruit-vodka cocktail...)

Isn’t that the expression? No, it isn’t. But it sure is a nice thing to do!

While on a casual visit other day, my dear friend The Hostess could not get over how abundant my herb garden (of delights) has become. I do admit, it seems as if I have six kinds (in varying states of verdant health) of everything.

Except tarragon. I just have the one. Classic French.

And I have a lot of it. A gang-load. A whole passle. The fragrant fronds are taking over. (Pop by any time if you need a sprig!) Which of course got us talking about all of the things a clever kid can do with an assertive herb such as tarragon. Herbed chicken, tarragon-lemon sorbet, and this being us, well, the talk led to infused vodka. (Refreshing!)

So we hatched this cocktail recipe not only so we could use up some tarragon, but also as an excuse to throw a dash of Fee’s Brothers Grapefruit bitters in to the mix. (What with having a bottle on hand, it seemed like a quality idea.)

It did take a week to infuse the vodka, but if you want to cut right to the chase, there is tarragon infused vodka on the market, you just need to suss it out.

Now…we made this with locally grown (and locally “developed.”) Oro Blanco grapefruits, which happen to be amazingly sweet. If you don’t have them around, I suggest either using a sweetened juice or adding a touch of simple syrup, to taste. It shouldn’t be cloying. This is a grown-up drink afterall.

When it was done, we sat in the shade of a tree, and quietly contemplated the perfection of the drink. A sweet-tart concoction that had us smiling all day long.

Now try this my peaches, and taste the joy.

(This should be enough ingredients to create two drinks. More grapefruits would equal more drinks.)

1 (750ml) bottle, tarragon infused vodka
1 large Oro Blanco grapefruit, juiced
1 each passionfruit, juiced
Fee's brothers grapefruit bitters (or any bitters you may have)
Soda water
A few sprigs of tarragon for garnish

In a large glass, combine 1 1/2 ounces (a shot) of vodka, 4 ounces grapefruit juice and 1 teaspoon passionfruit juice, a dash or two of bitters. Stir. Top with soda water. Pour in to a tall glass with ice. Garnish with tarragon sprigs.

© 2009 Fresh Approach Cooking
_____________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

The Oro Blanco grapefruit was developed by the University of California in Riverside, California.

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The grapefruit is a subtropical citrus tree grown for its bitter fruit, an 18th-century hybrid first bred in Jamaica. When found in Barbados it was named the "forbidden fruit";it is also called the "shaddock", after its creator. - Wiki

Schav (Or, Cold Sorrel Soup)

2009-07-17T08:23:00.000-07:00

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For you, my peaches, we have a photo and recipe for a summery sorrel soup that has always been much maligned due to it’s fantastically unsavory color.

(So sad!)

It is a dish with a color that exists somewhere between not-so-plucky army green and decidedly cringe-worthy, cement grey.

Something one associates with World War 2 era British school dinners and/or prison food. (Or, as Sam called it, "Sludge taken from Shrek's swamp.") So…in other words…it lacks a certain visual appeal.

But that color, what-ever-it-is, is a deceptive little shade of…um…not-so-pretty, because the soup itself is really extra terrific. It packs a bit of pow in that drab dress coat. It is bright and sour and creamy and cold and unexpectedly divine.

And not only is it a wee bit hard on the eyes, and oh so very easy on the palate, but it is also a very humble Russian peasant soup (when called schav) and at the same time, a very upscale French delicacy known as soupe a l’oseille. Go figure. One soup, two ends of the culinary spectrum.

But names and looks aside, it really is one of the best things you can eat on a hot day. Simple to make, and simple to eat. You will thank me for this recipe and I promise, after the first sip, you will have a whole new opinion of that old maxim that we eat with our eyes.

Now try this my peaches, and taste the joy.

2 T olive oil
3 pounds sorrel leaves (I used a mix of French sorrel and red sorrel from my garden)
2 quarts water
1 large baking potato, peeled and diced
Salt and pepper
1 T lemon juice
3 eggs , beaten
1 cucumber, sliced (for garnish)
Dill sprigs (also for garnish)

Heat olive oil in a large soup pot, over medium heat. Add the potato and cook (stirring often) 5 minutes. Add sorrel and water and bring to a boil. Let cook about 30 minutes.

Whisk together three egg yolks, temper with the hot soup, and whisk it all into soup. Return to the stove and cook for 3 more minutes. (Do not boil, or the eggs will scramble.)

Working in batches, carefully puree the soup in a blender.

Taste, adjust seasoning and add lemon juice as needed. Chill. Garnish with cucumber slices and dill sprigs and serve.

(Some people like this with a dollop of yogurt or sour cream, too.)

© 2009 Fresh Approach Cooking
_____________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Story and recipe for schav from The Jew and the Carrot

What is it about the Tamra Davis Cooking Show that has me coming back for more?

The common sorrel, or spinach dock, is a perennial herb, which grows abundantly in meadows in most parts of Europe and is cultivated as a leaf vegetable. Because of the mildly acidic taste, it quenches thirst, and may be helpful in boosting the appetite. Wiki

Sultan's Golden Crescent Beans, Dill and Mozzarella

2009-07-14T11:24:00.000-07:00

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When you garden and you get your little hands on a seed catalog…well…lemme tell ya, it's pretty hard to pick what to get first.

Most people (well, maybe just me, but I like to think its most people too) go a bit mad and order enough seeds to fill a few acres of land, instead of the small plot they most likely have.

(Again, maybe just me…)

And it’s so hard to pick what to get, too. With new varieties there is no way to know what will thrive, what you will really love and so on.

I remember my first-ever glance at the amazing, terrific, words-cannot-describe, Seed Savers Exchange catalog. Every glossy page had my eyes wide and my mind reeling for days. Peaches, you have no idea. I wanted it ALL.

Beans and tomatoes and chiles, oh MY.

Luckily, I am a girl who has a pretty good grasp on my own little (gardening skill) limitations, (after catching my breath) so I just stuck with a few things, including these beautiful Sultan’s Golden Crescent beans. (Which I let curl up the corn stalks. Pretty glam, eh?) I mean…this is from their catalog:

"Rarely offered and almost extinct. SSE is pleased to reintroduce this variety. Very distinct curly yellow snap bean, stringless, prolific and very good taste.”

Rare, with good taste. Naturally, I had to give them a go.

And go they did! Go-go-pole-beans! Up-up and away.

Then it came time to eat them. Mmm. Mmm. So delicious.

Now you may not have them (I can't imagine you do…) but Im betting you can get yourself some regular string-less pole beans, and those will work just dandy. Uh-huh. Dandy indeed.

And in an effort to highlight the wonder that is these darlings, you may want to do something simple and fresh. Just like this.

So try this my peaches, and taste the joy.

1 pound string beans, trimmed
2 T mayonnaise
1 tsp red wine vinegar
1 T minced dill
1 T minced shallot
A few leaves of basil, torn
¼ cup fresh mozzarella (I got mine from the Hollywood Farmers market...mmm.)
Salt and pepper

Plunge the beans in to a large pot of boiling, salted water. Let cook for 2 minutes. Drain and rinse under cold water to stop the cooking.

Meanwhile, in a small bowl, whisk together the rest of the ingredients. (Except the cheese.) Season to taste. Add the cheese and let it marinate for up to a day.

Add the beans, season again and serve.

Serves four as a side dish.

© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

String beans are green beans with "strings" that are tough to eat and should be removed.

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Vitamin C helps your body absorb iron from meat. So add some fruit salsa to your grilled steak or burger.

L.A. International Wine & Spirits Competition

2009-06-19T09:25:00.000-07:00

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Imagine taking a sunny summer afternoon off, and heading to a chic hide-away above Rodeo Drive in Beverly Hills to meet with some fantastically interesting people and taste award winning wines, spirits and olive oils, all courtesy of the lovely people of the L.A. County Fair. (An event that you may all recall...I love. Love. Love. The fair is the best!)

Well...I don't have to imagine it so much, since I did just that yesterday. And I am so glad I did because I can share my experience with you, sweet readers!

You see, there is so much (so, very, very much) going on in the world of wine. Sometimes it can be so hard to figure out a place to start. Do you buy by price? By grape? By label (I confess to doing all three.) Or maybe, you do some research and find award winning wines. Trusting experts, making good choices.

Well...the L.A. County Fair and the Los Angeles International Wine and Spirits International Competition (in their 70th year!) would like to offer you some assistance. After tasting more than 3000(!) wines, the judges picked their best-ofs in all sorts of categories so that you, the consumer, (and hopefully, Fair goer.) can select a perfect wine. I never really thought of wine/spirits awards as being designed for that, but now it all makes perfect sense. Instead of you or me trying every wine under the sun, why not let some experts do it and we just get to enjoy the (oh no...here it comes...) fruits of their labor. (Yes. I did. I made that pun.)

I know I would have ended up far too tipsy had I tried even more than six...(let alone 3000) so I picked and chose and what I did try left a great impression on me. (It also re-affirmed that I actually do enough about wine to know what I do and don't care for.)

So what did I try?

Just for fun I tried the "Best Fruit Wine" winner, Breitenbach Wine Cellars, American Apricot Wine, first. Since, let's be honest, this is not a wine most people ever think to purchase. But I have to tell you...it was a bit of a shock really. I mean...it was like the essence of apricot. Really fragrant and balanced and totally drinkable. I can imagine it with a bit of sparkling water, or as the perfect addition to ice cream or a dessert sauce. More of a sipping wine, than something you would pair with a meal, it's still really kinda fantastic and worth seeking out. Who knew! And how great that this event allowed me to try something so different than my typical choices. (Which is why you should go to the Fair in September and try it yourself!)

Since I am also a huge fan of the wines of Montepulciano, it was inevitable that I would go mad for the Best of Show - Red $15-29.99 (tie) winner, Cantina Redi, Briareo Riserva, Vino Nobile De Montepulciano DOC 2006. (That's a mouth-full!) It was medium-bodied and smooth, with lots of dark cherry and wild berry notes. I just swooned.

The other wine I really did like was the Best of Show - Red $30 and up: The David Bruce Winery, 2006 Russian River Valley Pinot Noir (since I like Pinot Noir a lot this was no surprise). It was like a burst of raspberry and with just a little chill to it, it is just what a warm summer day calls for.

Actually, this year the awards were divvied up by price category, ($14.99 and under, $15 - $29.99 and $30 and up) which was just a brilliant move on their part. Don't you agree? The three categories make winning wines accessible to everyone, and that is just what a savvy drinker needs in these crazy times!

And as a funny aside...they had a celebrity vintner category too, with people like Tommy
Lasorda competing...and a boy I made out with a million years ago was one of the winners, so bravo to him!

If you want to figure out who that was...and see all of the winning wines, they are all listed on http://www.lawinecomp.com/ and I think you should check it out for sure.

And just so there is a bit of food mentioned, I have to point out that I was completely charmed by a spicy tuna salad that was presented in a large, folded over wonton (resembling a hard taco shell) that was offered on the buffet table. What a smart idea! So much better than on a wonton chip! I am going to steal that for sure.

But none of this rhapsodizing helps you enjoy this wine as much as I did...what is going to help you is a visit to the L.A. County Fair in September or their Wine and Cars Under the Stars event this weekend where all of the winners will be announced and tasted. (It's really fun. Trust me. Get your tickets now.) Drink, see some amazing cars and enjoy a night out. You deserve it.

Thank you so much to everyone who made this fun event happen. I had such a nice time and hope I can do it again next year.

Now go to the Wine and Cars Under the Stars event and sip the joy!

xoxo,
Rachael

© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

I loved discovering The Wine Valet in Beverly Hills. What a gem!

After drinking all that wine, we had to visit Nic's Martini Lounge for Happy Hour. Their baked oysters are amazing.

Chilled Carrot-Apricot Soup

2009-05-11T07:39:00.000-07:00

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Oh wow. Last week…it was so terrific…cherry cherries had appeared in the market. This week…like a little, fragrant gift…apricots. I was so ecstatic. Such an amazing thing, a perfect apricot!

I had been toying all week with the idea of making a carrot-apricot soup (the idea filled my head and just had to be seen through!) and was kinda-sorta geared up to get it going…(don't you love the way I interrupt myself with parenthetical comments? LOL. Yea...me too.) but I knew I really had to be patient and not pouty if there weren’t any around yet when I arrived at the Sunday Hollywood Farmers Market.

Then happiness prevailed…they were there! Golden, sweet.

And because someone was smiling down on me, I even scored some (super inexpensive! Joyous bonus!) of the “slightly blemished” beauties for $0.25/pound and with a song in my heart I got home and got my soup under way.

This is just too, too easy to bring together. The trick is to really use the most amazing, top quality, flavorful produce you can get. Really...otherwise it's just going to be plain.

I sort of fell in love with the idea of this looking like a melted creamsicle too…giving the illusion it has cream in it…without really having any, so I went with white carrots. You can use orange, of course if you can't find white.

The flavor of apricot should not be pronounced in the soup either…it should just be something you catch at the end of a bite. If your apricots are large, use less. And if you find the whole soup is a bit too delicate for you (I do tend to like very light flavors.) try adding some curry leaves or a bit of orange zest.

Now try this my peaches, and taste the joy!

Cold Carrot-Apricot Soup

1 T. olive oil
1 large leek, cleaned, sliced (white part only)
6 white carrots, peeled, sliced into thin rounds
3 apricots, pulp only
4 cups chicken stock
salt to taste
optional: heavy cream or yogurt to garnish (I tried both and much preferred the cream…but didn't think it needed either...)

In a sauce pan, heat the olive oil. Add the leeks and cook until just soft but not browned. Add the carrot, chicken stock, apricot pulp and salt.

Puree. Pass through a strainer if you want it smoother. Otherwise, chill and enjoy.

Makes four to six servings.

© 2009 Fresh Approach Cooking
______________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Carrot museum!!!

90% of the apricots grown commercially in the United States come from California

Ilva once made a similar soup...check it out!

Apricot means "precious" in Latin. (I keep giggling imagining Golum referring to the Ring as "My Apricot.")

Canyon Ranch: Nourish. Book Review

2009-05-06T08:57:00.000-07:00

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I had to pop in this post…because it’s just hard to resist. Even if my cookbook review skills are notoriously lacking…

I just wanted all you peaches to know how much I really, really like this cookbook, Nourish, Indulgently Healthy Cuisine, from Scott Uehlein at the luxurious and lovely Canyon Ranch Spa and that I urge you to get a copy for yourself.

There are a gazillion of books out there (and many just out in my living room too.) which speak to all sorts of cuisines and fads and fancies. Canyon Ranch: Nourish is not a book like that. It doesn’t pander or preach, or set it's self in some sort of limited category, it just sets forth food you will want to cook.

What sets this apart is that it is that rare thing…a book full of delicious, interesting but approachable recipes that cover a wide range of techniques and tastes without seeming like its oh-so-very-niche. (A good thing in my mind. I mean…I love my macrobiotic-Armenian-soups cookbook but how often do I pull such a thing out?) It’s for people who want dinner. Plain and simple.

While the recipes are all healthy, (having been written by the chef at a world famous health spa and all) it’s all logical healthy. Things people want to eat that happily are good for you too. (How about Chili-Rubbed Tequila Shrimp or Baked Lasagna with Meat Sauce. Italian Vegetable Soup with Cannellini Beans? See.) Pretty fab, right?

There are beautiful (approachable!) photos and calorie counts and explanations too. A few nods to green living and sustainable choices, and voila…a perfect cookbook for the ages. Real, healthy food. (Without any gimmicks. No weird fillers or strange concoctions. Just honest food.)

If you are the type of home cook who wants to open a book for inspiration, information and a bit of hunger-inducing photography…check this one out. It has all that, in spades.

Now if someone would just invite me to the Canyon Ranch Spa to check out the food in person…

© 2009 Fresh Approach Cooking
______________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

"Founded in 1979, Canyon Ranch in Tucson resides in the foothills of Arizona’s Santa Catalina Mountains. "

Nourish - To feed and cause to grow; to supply with matter, promote health; to furnish with nutriment. To supply the means of support and increase to; to encourage; to foster; as, to nourish rebellion; to nourish the virtues.

Heart of palm, also called palm heart, burglar's thigh, palmito, chonta or swamp cabbage, is a vegetable harvested from the inner core of certain palm trees. - Wiki

Artichoke & Olive Ravioli with Chive Flowers

2009-04-29T09:38:00.001-07:00

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Technology still sometimes leaves me bug-eyed. How about you?

I mean...there you are, using your phone, browsing the web, taking pictures and emailing someone 2000 miles away or texting someone sitting next to you, all at the same time. It's really a bit astonishing.

Much like our food, of course. Even this most mundane things have a lot going on!

We can't just drink that glass of water and not remember that a whole lot of nature and technology and man-power went in to it appearing in a vessel with some frozen cubes and a slice of citrus for our consumption. It too is astonishing.

That's pretty much the gist of my world these days. Taking a moment to appreciate that which got us what we eat. It's a vast and amazing system! Wooo---eeeee. Again...it leaves me bug-eyed and slack-jawed.

Like when I was in my favorite old-fashioned book store and I came across a photo of pyramid shaped ravioli. So cool! I snapped a picture of the picture with my phone, emailed it to a friend and queried if she thought we could muster something like that for the vegan edition of our underground supper club, Chicks with Knives. Wham-bam, she replied and we were a go. Technology in action.

Then we just got our sweet selves to the bountiful local farmers market, pondered the fillings possibilities and voila...ravioli. (Well...there was a lot more to it than that. Testing and fussing and tasting and contemplating and pasta rolling and breaks and laughs and all that good stuff. Plus we changed our minds about what sauce went best with it about sixty-five times. And I swear at one point we thought about deep-frying them. Or maybe that was just me. I do love deep-fried!)

So we made 90 of them (Took us, what, three hours? Give or take.) and served it at our swank little dinner party to our glamorous guests and it was a smash hit. (Which I can say with confidence because - technology again - they were reviewed on line by other bloggers.) And that, was that. Technology meets old fashioned cooking. A match made in...the year 2009. And perfection all around.

They are toothsome and filling and salty and rich (without dairy!) and have a faint perfume of garlic and orange. The chive blossoms as garnish offered just the right visual punch and a tiny bit of additional flavor. (Coarse salt would be nice too...naturally.) We only offered two per person (because in all honesty...making another 35 of them would have killed us at that point. It's a lot of work doing this sort of thing on a grand scale!) but at home, I would encourage you to serve five per person.

Now, all of the ingredients in this recipe were organic and sourced locally (mostly at the Santa Monica Farmers Market. We used Santa Barbara Olives and olive oil for instance) but you can really do with anything if that's how you swing. ;-)

So try this my peaches, and enjoy.

1 cup durum wheat flour
1 cup semolina flour
2 tablespoons white flour
1 tablespoon olive oil
water as needed
4 extra large artichoke hearts
1 large baking potato, peeled, cut in to chunks and boiled
1/4 cup dry cured olives, rough chopped
2 teaspoons orange zest
1 tablespoon minced spring garlic
1/4 cup minced parsley
salt to taste (you won't need much if the olives are salty.)
Olive oil and chive blossoms for garnish

In a mixer, combine the flours. Add the olive oil and enough water to bind. Continue to mix until it all comes together adding water, as needed, to keep it smooth and not tacky or crumbly.

Roll out the dough using a pasta maker (per the manufactureres directions) or with a rolling pin. Cut in to four inch squares and chill until ready to use.

Trim down the artichokes (we used ones that were huge. Like 4 pounds each.) to their hearts and steam until soft. Mash with the potato (to bind), olives, garlic, zest and parsley. Season to taste.

Mound 1 tablepsoon of filling in to the center of each square of pasta. Lightly brush the edges of the pasta with a touch of water then gather up the corners and pinch shut. Using pinking shears, cut to crimp and seal. Freeze until ready to serve.

Boil the ravioli in a large pot of salted water until cooked through...about 3 minutes tops. Drain and serve with warm olive oil and chive flowers.

Makes about 36.

© 2009 Fresh Approach Cooking
______________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

All artichokes commercially grown in the United States are grown in California.

Have you read Secret Suppers by Jenn Garbee yet? So great...

If you are in the Bay Area, the Millbrae Spring Faire is this weekend and features a Ravioli dinner.

Chicken with Rosemary and Maple Syrup

2009-03-02T15:45:00.000-08:00

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In the seemingly endless world of online meme’s, one of my darling friends asked me to list the first 25 songs that came up on my ipod and then pass the list along.

I got so far as pulling out the ipod and listening but decided against sharing what came up...turns out my musical taste is pretty bland...

I did notice something though…a lot of the songs were about rain. And umbrellas. Three umbrella songs and seven rain songs actually. In a row.

Weird, right? Is my music player trying to tell me something?

That would be nerve wracking.

And considering how gloomy it is today…well, I was that much more driven from those melancholy musings and in to my kitchen, to make something good and filling and happy making.

Sad songs, be gone.

So I could think of nothing better than this chicken dish. It’s maple syrup glazed sticky-sweet glory. All types of perfection. Really lick-your-plate-clean goodness.

If this can't chase away the glooms, well, I don't know what will...

Try it my peaches, and taste the joy.

6 chicken legs and thighs
2 tablespoons butter
1 cup maple syrup
1 cup chicken stock
1 tablespoon rosemary, minced
1 tablespoon apple cider vinegar
1 heaping tablespoon coarse-ground black pepper
salt to taste

In a large pan, melt the butter over medium heat.

Add the chicken legs and thighs and let brown for a few minutes. Add the maple syrup, chicken stock, salt, rosemary and pepper and let simmer for 15 minutes, turning the chicken once or twice to ensure it cooks through while the sauce reduces and thickens. Add the black pepper towards the end of the cooking.

Taste the sauce when the chicken is cooked through and add vinegar as needed. (It shouldn't taste like vinegar, it just is there to cut the sweetness a bit.)

Serve at once.

Makes four to six servings.

© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com/

Native Americans in Eastern North America were the first to discover "sinzibuckwud," the Algonquin word for maple syrup, meaning "drawn from wood." Wiki

Have you eaten at Animal lately?

More than 110 maple producers across New York are joining together to offer the state's 14th annual Maple Weekend, March 21-22 and March 28-29, 10 a.m.-4 p.m. each day. Sugar houses will be open for visitors, and events will include tastings and demonstrations of how sap is boiled into syrup. Syrup and related products will be available for purchase. New York is the second-largest source of maple syrup in the United States with 1,500 producers. (Vermont is No. 1.) - AP

Fig Cookies

2009-01-31T10:12:00.000-08:00

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Do you window shop at the cupcake store? Do your eyes take in the chocolate counter while your mind says "just one! Just buy one!" While your wallet resists? I know I do.

I love to stare at the treats in the little french bakery and wonder. I love all the precision and gloss. The sticky-sweet offerings. But I rarely buy any of it. Do you?

I much prefer to get my hands in and make something of my own.

Maybe you do too?

Because that way, when I have my dear friends over for a cup of tea or a nice little drink, we can have a nibble too. Nothing overtly sugary, just a touch of sweet. Enough to compliment without causing a case of frosting-freeze. (When one consumes so much frosting nothing else can penetrate the taste buds. Typically experienced after two bites of a Sprinkles or Magnolia-style cupcake.)

This cookie (which really falls more in to the biscuit catagory if you ask me.) is all crumbly and rich, like the fig-newton it was modeled after. I loved the way they looked when they were finished. Like each slice of fig was set in a frame all of its own.

Try this my peaches, and taste the joy.

(Very) Adapted from Nancy Silverton's Pastries from the La Brea Bakery (an excellent book, very much worth purchasing.)

1 teaspoon ground anise seeds
1 3/4 cups flour
1/4 cup semolina flour
1/4 cup sugar
2 tablespoons brown sugar
8 ounces butter, chilled
1 egg yolk
2 tablespoons apple cider vinegar
16 dried figs, sliced lengthwise

In a mixer fitted with the paddle attachment, combine the ground anise seed, flours and sugars. Cut the butter in to small cubes and add. Mix until combined. Add the yolk and vinegar and knead until it just comes together.

On a lightly floured board, knead the dough until smooth. Divide in to two disks. Wrap and freeze for 30 minutes.

Remove one disk from the freezer and roll out on a floured surface. Cut in to squares (I used a fluted pastry wheel to do that.)

Preheat oven to 350F.

Place the sliced figs on to the cookie squares and press down gently to adhere. Place on to a parchment lined baking sheet and bake for 15 minutes or until just golden.

Repeat with remaining dough.

Makes 2 dozen cookies.

© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Semolina - milled product of durum wheat (or other hard wheat) typically used in pasta.

The common fig bears a first crop, called the breba crop, in the spring on last season's growth. The second crop is borne in the fall on the new growth and is known as the main crop.

Parsnip Souffle Croutons For Spinach Soup

2009-01-05T09:15:00.000-08:00

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Happy new year everyone! I hope you had a safe and lovely NYE and that you are primed and ready for the next 365 days of madness, glory, good eating and delights.

(What can I say...all things considered, I still hold out for hope and change and all those pretty buzz words...)

My holiday season was quite terrific – with warm days and lots of festive goings on. It really was just flawless.

The one mistake I have made though, was neglecting my beautiful garden. I hadn’t even peeked at it until today and while it really does look a mess (grass has sprung up everywhere. Aye-yi-yi) the soil is dark and rich and lovely and lots of things have burst out in their winter glory.

The celery and fennel have gone wild in a good way, the arugula and sorrel in not-such-a-good-way. And the spinach! My word, it was everywhere. Again. It’s amazing and beautiful. So, naturally, I tore it all out. Not in a malicious way…but because I wanted to eat it. Mmm. But the big suprise was that there were exactly three parsnips. I was so shocked. Sure, they were a bit anemic but I had grown them myself and was pretty excited about that.

Starry-eyed surprise.

I decided to make a soup I have posted here before...but this time, had the time to really sass it up. Because while a bowl of soup is a beautifully rich meal, a bowl of soup with some sass to it is all the better. And that is where the parsnips came in as little starry soufflés.

The concept is based on the Fluffy Spinach Bites in Michel Richard’s glorious cookbook, Happy in the Kitchen, but I changed it up quite a bit to meet my needs.

They came out beautifully. They have the most incredible texture. Light and fluffy for sure, but dense with flavor.

And if you like them (and I know you will.) they also make a fab little passed appetizer. And don't be daunted by the long recipe, it really is a snap to do. Just go with it and reach the zen.

To make three different croutons, I made a base of the parsnip flavor then divided it in to thirds and flavored the other batches with carrot and roasted pepper (respectively.) You can really do any assortment of flavors you like, but my point is that this makes three batches of 64 bites each which is a lot. They hold in the fridge for three days or you can just make a third of this in only one flavor. Just don’t try to make three flavors with a third of this…you won’t get enough “batter.”

Now try this my peaches and taste the joy.

3 pounds parsnip, peeled and diced small
1 large carrot, peeled and diced small
1 red bell pepper, roasted and diced
3 cups heavy cream
12 eggs
1 teaspoon sugar
salt
3 tablespoons gelatin
2 cups parmesan cheese
1 large pinch black pepper
1 large pinch grated nutmeg
½ cup (additional) parmesan cheese
1 large pinch chile flakes

Preheat oven to 300F. Line three 8” square baking pans with foil. Make sure the foil overhangs on two sides so later you can lift the soufflés out. Butter the foil and set aside.

Steam the parsnips and carrots, separately until very soft. (In a steamer basket works best, though I admit, I microwaved them with a bit of water.)

In a blender, combine the steamed parsnip with all of the cream, eggs, sugar, salt, gelatin and parmesan. Puree until smooth. Remove and divide evenly between three large bowls. Season one batch with black pepper and pour in to the first baking pan.

Puree the second batch with the steamed carrots. Add a pinch of nutmeg, pour in to the second baking pan.

Puree the third (last) batch with the roasted pepper, additional cheese and chile flakes. Pour in to the third baking pan.

Bake all three pans for 30 minutes or until firm. Remove and let cool. When ready to serve, cut in to desired shapes and re-heat on a lined baking sheet for 10 minutes or until warmed through.

If you are using them in soup, ladle some of the soup in to a shallow bowl. Swirl some cream on top (using a squeeze bottle works best.) then top with croutons.

Serves six to eight as a soup garnish and 20 - 24 as an appetizer

© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

We served this soup at the November edition of the CWK Sustainable Supper Club. Are you on the list?

Crystal City, Texas is the self proclaimed Spinach Capital of the World, though California produces far more spinach than Texas growers annually.

Michel Richard was the James Beard Outstanding Chef award in 2007.

Looking for other spinach soup ideas? Check out what Ilva did at Lucullian Delights.

10 Holiday Gifts for Foodies, Chefs and Home Cooks

2008-12-13T08:00:00.000-08:00

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Happy Holidays everyone!

I have been saving up some holiday gift ideas for you all year, and am excited to share.

Now, my sweet peaches, I know, I know. The festive light of the holiday season isn't burning quite as brightly this year. We are all looking for cheap and cheerful versus flamboyant and over-the-top.

For all these years, we have been going big, but now, we choose intimate, small, lovely. But that can be a wonderful thing indeed.

Here are my suggestions for gifts that will be treasured by your loved ones now and for years to come. I hope you like them!

1. Viva Terra Enameled Cups and Pitcher Perfect picnic-ware.

Who can resist these beautiful things?

All last summer we drank from them (ideal for a sangria or mojito or for drinks for the kiddies.) and marvelled at not only their beauty but also at how incredibly durable they are. Equally perfect for outdoor entertaining and sitting by the fire. They bring a burst of happy color in to any occasion. And when you aren't using them for bevvies, they make terrific vases!

2. Stirling Silver Utensil Earrings from the Jewelry Kitchen

Giving kitchen-themed jewelry is always fun. And I just think these earrings are too, too sweet. They are so whimsical and fun.

"No cook should be without this delicate set of kitchen utensils dramatically set in a hook earring.

Very eclectic in design, this bevy of cooking tools will delight you in sterling silver. Wear them with pride."

They also have lots of other things too choose from, so make sure to check out their website.

3. Yummyfun Kooking DVD.

Yummy Clare makes all sorts of strange and wonderful edible creations for kids of all ages in this charming and off-beat video series. I admit I ordered the Spookyfun DVD for my niece and nephew and ended up keeping it for myself (they can watch when the visit!), it's that inspiring!

4. Tokyo Recycled Glass Wine Glasses from By Nature.

I love the modern shape of these chunky glasses and that they are made from recycled glass. Perfect for everyday and upscale nights.

All you need is some biodynamic wine to pour in to them.

The company, By Nature, is only able to ship these beauties within the U.K. So save this gift for your British friends. (And they seem to be on sale right now! Bonus!) Or if you really want them, send them to a friend and have them ship them along...

5. Shiitake Mushroom Kit. Grow your own organic mushrooms from GMushrooms.com

"Shiitake is a star when it comes to versatility. This dark brown mushroom, with caps ranging in size from 2 to 4 inches, is the most widely consumed mushroom in Asia. It has been cultivated there for centuries. Its earthy fragrance and meaty texture enhances a wide variety of dishes since the results are beautiful whether they are sautéed, broiled, baked, grilled, stir fried, or sliced thin and used in salads. Shiitake mushrooms have traditionally been used to add complexity to stews or soups, and the stems create deeply flavorful stocks. Shiitake may also be stuffed and broiled"

6. Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagen.

This is the only cookbook I am asking for this year.

"Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and you'll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers." - Jessica's Biscuit

7. 4Mular - Ingredients for Molecular Gastronomy from Le Sanctuaire.

Do you have someone in your life who has taken "play with your food" to a whole new level? Do gels and spheres of liquids turned solid turn them on?

If so, check out Le Sanctuaire and get their chemistry kit started with things like Glycerin Monostearic, Sodium Alginate and Calcium Chloride (to make those super-cool beads of liquids) and much, much more.

8. Biodynamic Wine from Sky Saddle Wines. Sure, sure, a lot of wine is "award winning," but this wine has won awards for being eco-friendly and wonderful to drink. That makes it better than award winning by me. It makes it wine I want to drink and give as a gift.

I recommend (and have been enjoying) the 2006 Sky Saddle Chardonnay but anything from this winery is worth seeking out. And, of course, if you are in Sonoma, CA make sure to pop in for a visit.

9. Divine Chocolate. A farmer-owned fair trade chocolate company.

Come on now kids. It's chocolate and it's fair trade. What else do you really need to know?

(Well...) "The success of Divine means that farmers have a secure source of Fair Trade income that continues to grow year on year. Kuapa Kokoo has invested its Fair Trade income in building schools, sinking wells for clean drinking water to villages, providing mobile medical clinics for farmers in remote growing regions, and fostering women’s income generation projects to help women earn additional income for their families when the cocoa season is over.
The farmers' ownership stake in Divine Chocolate means that Kuapa Kokoo has a meaningful input into decisions about how Divine is produced and sold."

Buy, share, enjoy, repeat.

10. Please (as always) consider purchasing a Menu For Hope Raffle Ticket.

Tickets go on sale this Monday and all money goes to support schools in Lesotho, Africa.

The prizes (yet to be announced) from food bloggers around the world are always simply amazing and worth far more than the $10 ticket price.

Please help support this worthy cause.

Well then, that is all I have. I hope you found something you like.

Happy Holidays!

xoxo
Rachael

© 2008 Fresh Approach Cooking
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You can also always check GOLDSTAR.COM for tickets to all the hottest events! Kids, I love this site!

The Ombudsman and I use it all the time...we get seats at plays, baseball games, and lots more all for great prices. Cant beat that!

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

This is what I suggested in years past! 2007, 2006, 2004

All of the photos in this post come from their respective websites. Credit where credit is due.

Fennel Cheesecake with Candied Carrots

2008-12-02T09:04:00.001-08:00

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I feel like getting all-kindsa serious up in here...because in some weird fashion, this cheesecake deserves it.

Without a doubt, this here slice of delights has been my single greatest culinary triumph to date.

(In the dessert realm, anyway.)

How so? Well, you see...

As a few of you astute readers may have caught on by now; for the last few months I have been working along with a friend, throwing roaming dinner parties under the guise of the Chicks with Knives Sustainable Supper Club.

It's your basic underground, moveable restaurant kinda thingy. A la the Ghetto Gourmet.

We pick a date and write a menu, send out invites and lo and behold a fantatic set of total strangers show up at a secret location and good times are had by all.

It's simply dreamy.

And my peaches? Thus far, it has been a smash-hit.

(Can I get a holla? Holla!)

We make the kinds of foods that rock our own world - being all Sustainable/Organic/Local and Ethical - and it has been our distinct pleasure to serve it to people who really seem to dig our vibe.

Hip-hop-hooray!

As an added bonus, I get to feed people the food I grow in my own garden, and the food my friends and neighbors have grown too. We serve local meats and fruits and veg and keep it as earth friendly as possible without getting preachy.

So really, it's just lovely and fun and puts a smile on my face.

Which leads me to the cheesecake...the featured dessert at our most recent and most decidedly faboo, sit-down. An insane sounding Fennel Cheesecake. More to the point, a Crustless, Franchi Fennel Cheesecake with Candied Carrot Frizzle and Tree-Tomato and Grapefruit Sorbet.

Welcome to the wackness.

And yet, it worked like a DREAM! I swear.

So much so that I have made it three times since and am still getting calls and emails asking for the recipe. Raves I tell you, raves are all I hear. Such a nice thing!

There is just something so decadant and different about it. You will just have to try for yourself and see. It's is creamy and smooth and rich and airy. All at once.

The fennel is not at all pronounced, but just lends a backround note that leaves you guessing. And if you don't tell your guests that the garnish is carrot, they may never be able to figure out what it really was. (Just make sure you use a truely sweet carrot. Taste a few in your bunch to find out.)

Now me, I used all fair-trade/organic/homegrown/local ingredients and I swear it added to the specialocity of this...but even if you aren't (like me) out harvesting fennel seeds, you can still make a good show of this...and I hope you will.

So try this my peaches, and taste the joy.

1 organic fennel bulb, small dice (about three quarters of a cup)
1/2 cup water
1/2 cup organic, fair-trade, vegan sugar
1 tablespoon organic butter
2 teaspoons ground fennel or anise seed mixed with 1 T. sugar
2 pounds organic cream cheese
1 1/4 cup sugar
5 cage-free, organic eggs
1 teaspoon vanilla
2 tablespoons Ouzo, Ricard or Sambuca or 1 teaspoon anise extract
¼ cup heavy cream
½ cup sour cream

Preheat oven to 325F.

In a small saucepan, combine the fennel, sugar and water and simmer until the water is mostly evaporated and the fennel is sticky and translucent. Carefully pour out on to a Silpat non-stick baking sheet, non-stick baking sheet or parchment paper. Set aside to cool. Break up with a fork a few times as it cools to prevent clumping.

Bring a large pot of water to boil.

Lightly butter a 10-inch Springform pan and dust the interior with fennel or anise seed. Knock out any excess. Wrap the exterior of the pan with foil. Set aside.

Using a Cuisinart, blend the cheese until soft. Add the sugar and blend for 2 minutes, to incorporate. Add the eggs, one at a time. Then add the lemon zest (if using. I didn’t use it.), alcohol (or extract) cream and sour cream and process for another minute. Fold the candied fennel into the batter.

To create a water bath, place the prepared, foil-wrapped, Springform pan into a larger roasting pan. Pour the batter in to the Springform. Place roasting pan with the cheesecake in it into the oven on the center rack and then pour the boiled water in to the roasting pan to create a water bath. The water should come half way up the sides of the cheesecake pan.

Bake for 1.25 hours or until just set; the center should still have a wiggle to it.

Turn the oven off and let the cake cool in there for up to two hours, then refrigerate for at least six hours prior to serving.

Makes one large cheesecake.

(I served this with carrot strips that I tossed in corn-starch, fried, and then dusted with confectioners sugar, slightly sweetened whipped cream and a tree-tomato and grapefruit vodka sorbet.)

© 2008 Fresh Approach Cooking
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© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Bourbon Pumpkin Cheesecake anyone? How about a Vegan Eggnog version?

The book the Professional Pastry Chef says: "The main difference between the New York style cheesecake and the regular cheesecake, is that here, the sour cream is part of the filling and is mixed with the other ingredients at the beginning. In the other cake, the sour cream is added as a topping after the cream cheese filling is partially baked. Secondly, in the regular cheesecake, the ratio of sour cream to cream cheese is just about equal. In the New York style, only a small amount of sour cream is used by comparison. Lastly, the New York style contains approximately half again as much egg." Which I guess makes this cake NY style...

Stained Glass (or Herb) Potato Chips

2008-11-23T07:31:00.000-08:00

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Hello!

How are you today?

Feeling sassy?

I hope so! (Me? I'm stupendous! Cannot complain~)

Are you prepared for the onslaught of holiday delights? Are you ready to start indulging like none-other?

Perhaps you are in need of the taste appeal of a potato chip?

I thought so.

These are - without a doubt - the fussiest and silliest things to make...and there is even an easier way to do them that involves a few sheet pans and a brick, but I like this method and am here to share - yes indeedy.

It does require a Mandoline slicer though, for sure. So bust that pretty thing out and rejoice that you have an excuse to use it. And if you haven't got one...um...you should skip this. Because as much as I would like to say you can accomplish this with a good sharp knife...you can't. (Shrug.) But onward anyway!

So this recipe is for stained glass potato chips. Sometimes called potatoes Maxine (but only by someone I'm not entirely sure I trust with culinary nomenclature.)But you know...it's the method when you sandwich herbs in between two paper thin slices of Idaho potato. So it looks purdy and has a hint of fabulous. Because in these economic times, potatoes are still cheap and cheerful even if not much else is.

So try this my little peaches and taste the salty-fried joy.

2 large Russett/Idaho/Burbank potatoes
2 cups clarified butter or canola oil (go for the butter if you can)
1/2 cup assorted fresh herbs (obviously I used fennel fronds and oregano leaves. Just make sure you use soft herbs and nothing woody that will tear the potatoes...like rosemary)
Salt

Slice the potatoes in to almost translucent thin slices. Keeping pairs together.
Lay one slice down and add some herbs. Flatten with your fingers and top with the matching slice. Continue with the rest of the potatoes.

Heat the butter/oil and add the chips two or three at a time. Fry until golden. Remove to a cooling rack (good idea to put that rack over a paper towel or cloth so your counter stays clean.) Salt and continue frying the rest of the chips.

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

As dictated by French law, the third Thursday of November -- is the first day of the year when Beaujolais Nouveau can be sold. The red wine, made from Gamay grapes, is the first wine of the new season. Though critics long have dismissed Beaujolais Nouveau as unsophisticated, the wine surged in popularity in the 1980s and '90s. More recently, subtle price increases in the relatively inexpensive wine, along with competition from other cheap wines, have chipped away at sales. Distributors and wine shops expect sales to drop slightly, maintaining the downward trend that began earlier this decade. Last year, 2.55 million bottles of the wine were shipped to the U.S. That's down from 3.9 million bottles sold in 2001.The average price this season will be $12.99 to $14.99. That's up about a dollar from last year, he says. Sales for the 2007 season were down 12% from 2001. - WSJ

History of the potato? Sure! Right here.

Sauteed Greens, Beets & Chickpeas

2008-11-13T09:43:00.000-08:00

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Last Sunday night I was expounding (as I am prone to do) to an enthralled audience (I'm sure...) on the difference between beets and chard, when someone stated that they are nothing alike, from a nutrition standpoint.

Well. She was just plain wrong.

And, of course, exactly right.

Beets and chard are not much alike - nutritionally.

One is a sugary root and the other is a leaf for heavens sake.

But I was talking about beet greens.

Which are nutritionally quite similar to chard, only a bit of a different color and texture...because chard is just a variety of beet in which the root is not overly developed.

In other words (and much like this post) I wasn't clear about what I was talking about. Since I was talking about beet greens.

And to think, I used to work in "communications." The irony is not lost on me. (And I do hope that is the proper use of that word.)

The good news is, I have this space to clarify (or not, depending on if this is clear to you.) and to post a nutritional power-house recipe for chard and chick peas.

A quick side-dish. It is perfect with brown rice or as a filling for tacos. I also like to use the left-overs in a fritatta.

So try this my peaches, and taste the joy.

1 bunch chard, sliced thin
1 bunch beet greens, sliced thin
1 teaspoon olive oil
1 shallot, minced
1 clove garlic, minced
juice and zest of one small tangerine
1/4 cup pomegranate juice
1 large beet, cooked and diced
1 cup chick peas (boiled or canned, whichever)

Rinse the greens and set aside. Do not dry.

Heat the oil in a large pan and saute the shallot and garlic until fragrant, about 1 minute. Add the greens and fruit juice and zest. Saute until wilted. Add the beets and chick peas and stir to heat through.

Serves four.

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.comIf you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Chard - n. - Long succulent whitish stalks with large green leaves; Beet lacking swollen root.

The beet (Beta vulgaris) is a plant in the amaranth family. It is best known its numerous cultivated varieties, the most well known of which is probably the red root vegetable known as the garden beet. However, other cultivated varieties include the leaf vegetables chard and spinach beet, as well as the root vegetables sugar beet, which is important in the production of table sugar. - Wiki

Misshapen fruit and vegetables won a reprieve on Wed from th EU as it scrapped rules banning overly curved, extra knobbly or oddly shaped produce from markets. Ending regulations on the size and shape of 26 types of fruit and vegetables, authorities killed off restrictions that had become synonymous with bureaucratic meddling. In July, these standards for the 26 products, as varied as peas and plums, will disappear. For 10 other types of fruit and vegetables, including apples, citrus, peaches, pears, strawberries and tomatoes, shape standards will remain. – NY TIMES

Grilled Kabocha Pumpkin & Asian Pear Salad

2008-10-28T17:58:00.000-07:00

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When the phone rang at 8pm (well, did it’s little tune/jingle thing. Can you program a phone to actually just, ring anymore?) I glanced down at the number so artfully displayed and did a double take.

Knowing there is an eight-hour time difference I had to wonder, who on earth was calling me from England at that hour?

I figured it must be a drunk dial, let it go to voicemail and forgot about it. Drunk dialers are only fun for about a second after all.

What a bummer mistake.

It was a British friend and they were calling with a bit of a rambling message, but alas, she was in Los Angeles on a layover to Hawaii and had been trying to reach me all day.

Sigh.

She had called in the morning asking if I wanted to meet for a pumpkin scone.

At noon, she called to see if I wanted to meet for pumpkin curry.

At three, for a pumpkin latte, and at dinner time for a slice of…you guessed it…pumpkin pie.

Turns out the radiant lass loves her some pumpkin and apparently had spent her entire 9 hour layover alone except for one very happy cab driver, hunting it down all over this fair city and consuming with abandon.

Had I only picked up that call. I could have invited her over for a feast.

Happily, she will be in town again on her return and I will be able to offer her this delight.

I emailed and confirmed.

Now try this my peaches, and taste the joy.

1/2 shallot, minced
6 tablespoons seasoned rice vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 tablespoons olive oil
1/2 teaspoon curry powder (optional)
1 small Kabocha squash
2 large Asian Pears
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon black pepper
2 small heads frisee, rinsed and torn
1/4 cup toasted walnut pieces

Preheat grill to medium.

Whisk shallots, rice vinegar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with curry powder (if using) and salt and pepper.

Slice the squash in half. Remove seeds and slice in to 1/4 inch thick slices.

Core and slice the pear into ½ inch slices also.

Toss the squash and pears together with the vegetable oil, salt and pepper.

Grill or pan sear the squash slices until just cooked through about 6 minutes. Set aside and repeat with the pears, which will take one or two minutes.

Toss the frisee and walnuts in the dressing and serve with the squash and pears.

(The vinegar, mustard, salt and pepper were not local. Everything else was.)

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.comIf you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Frisée - French, from feminine past participle of friser, to curl. The pale, yellow salad green is a member of the chicory family.

In the last few years plantings of Asian pears were made in New Zealand, Australia, Chile, France, and the eastern and southeastern United States. Since 1984 about 500 acres of Asian pears have been planted every year in California. - Perdue.edu

LONDON, England (AP) -- The British pint has become the latest victim of the global credit crunch, with total beer sales dropping around 7 percent in the third quarter of this year. The British Beer and Pub Association said that 161 million fewer pints were sold between July and September compared with the same period last year -- a fall of 1.8 million pints a day.

Winter Waldorf with Roasted Grapes

2008-10-22T09:23:00.000-07:00

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The weather forcaster just informed me that she expects the weather to be 80F at the beaches today.

A siren song if I ever heard one.

But I promised to take in an exhibit at the Getty Museum with the fam. Who I love. And am always excited to spend time with. (Because they rock.)

That said...I'm wondering...

What if I show up at the wrong Getty museum (the Getty Villa, which is in Malibu and therefore closer to the beach) and then feel oh-so-sorry and traipse off to get some rays instead?

Nah.

Better stick with the plan. The beach will be there tomorrow too...

Lucky I have a plan to keep my beach-body (ha ha) through the winter, so it will be there tomorrow too.

What's my plan, you ask?

More salads!

Like this one. A variation of my beloved Waldorf. Crunchy, tangy, full of flavor and with the excellent addition of roasted grapes. Gots to love it.

Try this my peaches, and taste the joy

1 cup red grapes
1/4 cup walnuts
2 stalks celery, sliced
Leaves from celery, torn
1 small fennel bulb, sliced
1/2 teaspoon minced winter savory (or other winter herb)
1 tablespoon mayo
1/2 teaspoon honey
1 teaspoon sour cream
1/2 teaspoon lemon juice

Turn your oven on to 400F.

Toss the grapes with a tiny amount of olive oil. Season with salt and pepper.

Place the grapes in an oven proof pan (I used my trusty cast-iron). Arrange the walnuts on a sheet pan. Put both into the oven. Toast the nuts until just browned (about 8 minutes.) and the grapes until just bursting (about the same, but they may need a turn or two.)

Remove from the oven and allow to cool.

Toss together the rest of the ingredients. Season to taste. Add more or less lemon juice as needed.

Add the walnuts and grapes after plating. (They don't look as pretty when they are coated in mayo. And this way the nuts won't get soft.)

(This was 99% local for me. Even the eggs and olive oil for the home-made mayo. The salt and pepper were the only imported items.)

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com
If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

The Franciscans planted California's first vineyards the 1700's.

Today, the average person in the U.S. consumes about 8 pounds of fresh grapes per year. 98% of these grapes come from California.

The name fennel originates from the Greek word for "marathon” which is the famous battle at Marathon in 490 B.C. where the Greeks fought against the Persians on a field of fennel. - Food Reference.com

Smoky Carrot Puree

2008-10-21T08:25:00.000-07:00

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I heart the beach.

Do you?

I want to live all of my days where I can hear the sultry sound of pounding of the waves on the shore and where the seafood is fresh (and sustainable).

Where there is salt in the air and there is only a slim chance of inclement weather. (So, obviously not on the beaches of, say, Norway. Lovely though they may be.) I want to jump in the water and splash baby splash!

So it's a darned good thing that I live so nearby and can get there so often (Armed with #50 sun block. I like the beach and my skin!) and that my extra fab friends are up for it too.

Last week, in some sort of cosmic coming together of happiness I found myself on my favorite isolated strip of shoreline with two of my most darling peeps, That Pretty Girl and The Paparazzi. (Not THE paparazzi, I mean a man who I call that. Due to his giant…lens.) Two people I could spend hours listening to, since they tend to chatter in Italian. It’s so chic.

We lounged, we lazed, we lolled. We talked about food. We gazed out at the sparkling sea and tried to reconcile with the fact it is being depleted and needs us to stop it all ready.

Then the topic of edible sea vegetables came up. I mean, I was there after all, so of course it did.

I love me some sea vegetables! (As established else where on this bloggity blog…)
They are so versatile and tasty and easy to gather and quick to replenish and as good for the ocean as for our bodies. Perfection!

So a week later, as the weather gets too chilly to pop out for a day in the sands, and I want to curl up at home, but still feel like the water is nearby, I can make this recipe, using smoked dulse. The best of the sea vegetables indeed. With the extra perky addition of a "hint of smoke." It's like they knew I was coming.

This side is a perfect balance of earth and sea. Sweet and smoky. Smooth and comforting. A bowl full of yum.

The simplest thing to put together and a four-star dish.

So try this my peaches, and taste the joy.

4 large carrots, peeled and chopped
1 large potato, peeled and chopped
1/3 cup carrot juice
2 tablespoons smoked dulse

Bring a pot of salted water to a boil. (Actually, how about boiling some water in an electric kettle, which is far more efficient and then adding it to a pot with some salt. Yea. Do that.)

Add the carrots and simmer at low heat for 15 minutes. Add the potatoes and simmer for an additional 10 minutes until everything is really soft.

Meanwhile, heat a small skillet and dry toast the dulse. It will change from blackish-brown to pinkish-brown. Remove from the heat and let cool.

Drain the water and add the carrot juice. Puree with an emersion blender until creamy soft.

Crumble the dulse and stir it in to the carrots. Top with a sprinkling of smoked salt.

Serves four.

(Carrots, Carrot Juice and Potatoes were local.)

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com
If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are slimy thieves making money off of my content. Creeps.

Check out the Mendicino Sea Vegetable company. Good people. Good products.

An Atlanta grocery store known as "Disco Kroger" is reopening after a $5.5 million transformation into an gourmet food store. The Kroger in the Buckhead neighborhood is becoming one of the chain's "Fresh Fare" locales with $1,000 temperature-controlled wines, fresh organic treats and chef-made entrees. The new store is scheduled to open Sunday. Despite the overhaul, the store's silver disco ball will still hang at the front entrance. It got the nickname in the 1980’s because it shared a shopping center with the Limelight disco in the city's clubbing district. - AP (In LA we have a "Rock n' Roll" Ralphs, because it's in Hollywood. Not to imply we are cooler...but really. Disco?)

What are you waiting for? Get your CWK Sustainable Supper Club tickets today. The dinner is this weekend.

Drink of the Week: Tomato Martini

2008-10-17T09:34:00.000-07:00

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In honor of Columbus Day - a holiday I have never really understood or gotten behind – The Ombudsman and I took a little day trip to San Juan Capistrano.

Have you been? What a fabtastical little town! So lovely and tranquil and darling. Just a slice of purdy. You must, must, must go. The best of the California Missions for sure. No doubt. Loved it.

And after a day full of history and architecture, my good friend didn't have to ask where I thought our next stop should be.

With the lingering light and languid mood, we knew inherently that a cocktail was in order.

So we went by our favorite bar, (the one I can walk home from if need be) looking forward to imbibing in one of their delicious signature drinks.

Not shockingly, it was closed. Not sure if it was the hour (4:30), the day (Monday) or the fact it was a holiday…but none-the-less, we were left standing on the sidewalk – parched.

Alas.

But after such a flawless day, this wasn’t going to get me down. Oh no, no.
I just had to make my own libation and watch the sun set on another perfect day.

That all being in the past and today being Friday though…I suggest you make one of these yourself. It’s a grown-up bevvie with a hint of Bloody Mary and a kiss of gazpacho. Sweet and sharp, if it sounds appealing chances are you will love it.

Now try it my peaches, and taste the joy.

2 ounces vodka, chilled
3 each cherry tomatoes
2 slices cucumber
Dash of Tabasco
Squeeze of lemon
Olives for garnish

Rinse a small glass with water and place in your freezer, upside-down until frosty.

Meanwhile, add the tomatoes, cucumber, Tabasco and vodka to a large glass. Crush the tomatoes with the end of a long wooden spoon. Strain in to the chilled glass. Add lemon to taste.

Serve with olives.

Makes one incredibly strong cocktail. Please drink responsibly.

(The tomatoes, cucumber, olives and lemon were local. The vodka came via Russia. So, it was a pretty local drink actually.)

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com

The Gold Medal is one of the sweetest tomatoes.

California is the only state in the U.S. where olives are commercially grown.

Chicken soup, which has been used for years as an effective home remedy to deal with the common cold, can also help fight high blood pressure, researchers in Japan have learned. Study leader Ai Saiga, a researcher from Nippon Meat Packers, says that chicken breast contains collagen proteins with effects similar to ACE inhibitors, mainstay medications for treating high blood pressure. - Japan Herald

Peanut Butter Cookies

2008-10-13T07:35:00.000-07:00

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So I was invited (asked?) to donate some baked goods for a fundraiser last weekend.

My natural inclination of course was to go all crazy and make some over-the-top extravaganza. That's my typical M.O. afterall.

But the more I thought about it (and after I made the gluten-free fudge. Yum.) the more I realized that as much as I like challenging myself to bake, I believe equally in the power of a classic cookie.

A perfect cookie draws you in and whisks you back to childhood. It is a reminder that no matter what the papers and the politicians say, the world is still a fun place and baked goods are just plain happy making.

Don't know about you, but these past few weeks, I've needed to be reminded of that.

So, I made these Peanut Butter cookies.

After I made them I took that hilarious picture. Which normally I wouldn't post, but it just struck me as being all very domestic, innocent and sweet. And we can all use a bit more of that these days.

Indeed.

Now try this my peaches, and taste the joy.

1/2 cup butter
1/2 cup dark brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups all purpose flour
1 cup peanut butter

Preheat your oven to 350F

In a stand mixer with the paddle attachment, beat the butter until soft. Add the sugars and blend to incorporate. Add the egg, salt, vanilla, and then the rest of the ingredients.Roll the dough into small balls and space out on a greased baking sheet. Using a fork, press down a cross-pattern into each cookie. (While I wonder if that is actually needed, it certainly is traditional)Bake for 10 -12 minutes. Remove from oven and transfer to rack to cool.

(As for my participation in the Eat Local Challenge...these weren't local. Obviously. Well, the egg was, but that's about it. They were organic though!)

© 2008 Fresh Approach Cooking
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© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com

People in the U.S. eat more than 600 million pounds of peanuts a year.

In 2006 a new edition of the Joy of Cooking, based on the writing and structure of the 1975 edition was published to celebrate the 75th anniversary of Irma Rombauer's self-published cookbook. -Simon & Schuster

What is a bake sale? Allow Wiki to explain.