Homemade Granola Bars

These are a terrific snack - the teenager gives two thumbs up.

3 1/2 C. Granola (see below for our delicious homemade version)
1/2 C. chopped macadamia nuts
1/4 C. organic light corn syrup (we like Wholesome Sweeteners brand) or simple syrup
2 Tbl. maple syrup
1/2 tsp. salt
1/4 tsp. Tahitian Vanilla extract
1/8 tsp. almond extract

Line an 8x8 pan with parchment or wax paper, up and over the sides, to make removal easy.

Combine granola with chopped macadamias in a large bowl.  Combine the remaining ingredients in a small saucepan. Stir over medium heat until the mixture foams, and cook another 10 seconds.  Immediately pour over the dry mixture and stir thoroughly.

 

Scoop mixture into prepared pan, and press firmly with greased hands or a piece of wax paper.

Cover and place in refrigerator for a few hours to firm.

Cut into bars, using a sharp knife.  Wrap individually in parchment paper.   May be stored at room temperature in an airtight container for up to a week. 

Granola

This is amazing granola - and so simple to make.

3 C. old-fashioned rolled oats - we like Bob's Red Mill Organic
2/3 C. shredded unsweetened coconut
1/2 C. wheat germ
2/3 C. sliced blanched almonds
1/4 tsp. salt
1/4  C. organic light corn syrup or simple syrup
1 Tbl. pure maple syrup
1/2 C unrefined virgin coconut oil (may substitute organic canola or safflower oil)
1 1/4 tsp. high-quality vanilla extract (we love Nielsen-Massey Tahitian Vanilla)
 
Preheat oven to 300 degrees. Generously grease a 10x15 inch jellyroll pan, using oil rather than butter or shortening. 

Combine dry ingredients in a bowl and set aside.

In a small saucepan, combine corn syrup, maple syrup, coconut oil and vanilla extract; warm over medium heat while stirring constantly.  Once the mixture foams, remove from heat and immediately add to the dry ingredients. 

 Mix thoroughly, and spread in the prepared jellyroll pan. 


Bake 30-40 minutes, stirring thoroughly every 10 minutes.  Granola is done when very lightly browned; careful not to overcook!

Let cool, and store in an airtight container.  Delicious as a snack, cereal, over yogurt (personal favorite!) or as the base for incredible homemade granola bars.

You and the PLU

We've previously posted our support for the labeling of GMO foods, which would require labeling of genetically engineered foods.  Despite the narrow defeats of recent ballot measures in California and Washington State, the movement continues to gain traction across the country. We are closely following the initiatives in other states as well as at the federal level, but in the meantime, here's some info that you can use right now.  It turns out that the little "PLU" (price look-up) labels on fruits and veggies, used in markets for check out and inventory control, contain information that is actually useful to the consumer. 

All 4-digit codes are for conventionally raised produce.  Five-digit codes are the same 4-digit codes, with an additional number added to the front.  If the first number is a 9, then you know it is organic.  So, for example, in the case of a large naval orange, the conventionally raised orange would be coded 4012.  Code 94012 is an organic Valencia orange. These codes also apply to herbs, nuts, and products sold in bulk.

An interesting development to watch is Whole Foods addition to PLU codes.  They have started identifying fair trade items by adding a 6 in front of the PLU, making an organically grown, fair trade item a 6-digit PLU.  However,  this is not an industry standard at this point.  

We were very excited to learn that there is also an indicator for genetically modified food, indicated by an 8 in front of the 4-digit code.  However, because the labeling is voluntary, your chances of finding a PLU code of 8 is about the same as finding agribusiness support for GMO labeling.   



So in the meantime, do your research and pay attention to labels. 


For more information, check out:
http://blog.usa.gov/post/29131446265/what-the-sticker-on-your-produce-actually-means
and

http://www.naturalnews.com/023711_fruit_labels_health.html 
and
http://www.plucodes.com/ 

Our New CSA

Despite a longer drive for pickup, we've changed our Community Supported Agriculture (CSA) to the wonderful South Coast Farms in San Juan Capistrano. We love so many things about this place - the beautiful bushel baskets of fresh local fruits and veggies (and sometimes, even flowers!); the wide variety of offerings; the friendly staff; and its location next door to The Ecology Center. And best of all, they are 100% certified organic.  

We participate in the bi-weekly program, and so every other Wednesday we make the trek to the farm to pick up our basket.  Yesterday's bounty was Chard, Red Leaf Lettuce, Cilantro, Yellow Onion, Navel Oranges, , Pink Lady Apples, Arugula, Turnips, Parsley, Beets, Black Kale, Collard Greens, Romaine Lettuce, Potatoes, Kiwi, Grapefruit, Carrots, Pears and Spinach.  Not bad for the middle of winter!

Good news on the GMO labeling fight!

We've posted previously on the "Just Label It" campaign in California, which unfortunately lost by a slim margin in 2012.  The good news on that front was the groundswell it created, prompting other states to push for labeling.  It's a rocky battle, but the trend is clear - people want transparency in the foods they eat.

One recent victory was General Mills' decision to remove genetically modified ingredients from Cheerios.  While the company's website goes to great lengths in espousing the safety of GMOs, they recognize that "some consumers remain uncomfortable with GMOs" and therefore they have chosen to ensure that Cheerios will be GMO-free.

Further, while they continue to oppose state-by-state labeling laws, they support nationally standardized labeling of non-GMO products in the U.S.  Very good news, indeed.

You can read more about the story here. 

French baguettes in Orange County!

Did you hear our whoops of joy a couple of weeks ago?  We have found what we consider to be - by far - THE BEST baguettes to be found in Orange County.  Chewy and tasty inside, with a satisfying crunch to the crust, we find ourselves looking for any reason at all to justify the drive to Costa Mesa so that "gee, while we're in the neighborhood..." we can pick up another one of these gems.  You can find them at Surfas Culinary District, recently opened in the South Coast Collection (SOCO) in Costa Mesa. 

While you're in Surfas, good luck escaping with just the baguette - this is a playground for anyone who loves to cook (or eat, for that matter!).  There are terrific cheeses, olive oils, and balsamic vinegars to sample before you buy; many interesting and unusual jams, condiments, and flours; plus a whole range of unique cooking and baking ingredients.  Oh, and did we mention the chef's equipment and serving items?  This is a store that (like its parent store in Culver City) serves the restaurant and catering industry, so you can even pick up a chef jacket and some chef pants while you're there.

SOCO has some other very cool stores, and a farmer's market every Saturday.  We will fill you in on these in a future post.  In the meantime, enjoy those baguettes - but be sure to leave one for us!

Stir-Fried Calamari

Much lighter and more flavorful than the typical fried version, this delicious appetizer could not be easier to make.  And at around $8 per pound at Santa Monica Seafood in Costa Mesa (our go-to seafood store), it's a bargain for a dish that works for even the most special occasions.  Best cooked in a wok; but a heavy saute pan will also work.

1 pound squid tubes and tentacles
kesulu spice*
1/4 C. peanut oil

Slice the tubes horizontally into 1/8" slices, forming rings. 

Season with kesulu or other spices. 

Heat the wok over high heat until very hot; pour in half the peanut oil around and down the sides of the wok.  Let the oil heat until shimmering.  Add half the squid to the wok all at once, and stir frequently to cook uniformly.  Cooks in about two minutes - be careful not to overcook!

Serve at once, and prepare the second batch in the same way.  Best enjoyed hot off the wok, with your diners served right at the counter.







* kesulu is our house blend spice, which we'll be selling soon on this website.  In the meantime, your combo of red pepper flakes or other chili powders will work.

Ajiaco (Columbian Potato Soup)

In searching for a dish to serve at the Sous Chef's book club meeting (which featured a Columbian author this month), we discovered a delicious-sounding Columbian soup called Ajiaco. Normally served with chicken, we developed this vegetarian adaptation.  It's a wonderfully warming soup for winter.

Ingredients

Soup:

2 quarts homemade veggie stock (plus or minus - enough to just cover the potatoes)

1 large or 2 medium onions, medium-to-fine chop

4 bay leaves

2 pounds russet potatoes peeled and cut into rough 1-inch chunks

2 pounds Yukon Gold potatoes, peeled, split into quarters lengthwise, then cut in half

1 pound Red potatoes, peeled, split into quarters lengthwise, then cut in half

3 Tbl. chopped parsley

1 ½ C. frozen corn (fresh is better but hard to find in winter)

 

Aji: 

3-4 green onions, finely minced (about 3/4 cup)

2 tablespoons finely minced cilantro

1 jalapeño chile, seeded and finely minced

Kosher salt and freshly cracked black pepper

   

Garnishes:

½ cup sour cream, thinned with 1 tablespoon milk

½ cup capers, rinsed, drained, and roughly chopped

1 ripe avocado, chopped

Procedures

Combine onion, bay leaves, potatoes, and parsley in a large saucepot or Dutch oven. Add enough stock to cover the solids by 1-inch. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are completely tender and falling apart, 20-40 minutes depending on the cut of the potatoes, adding more water as necessary. Discard onion and bay leaves. Using whisk, mash potato pieces against side of pot and stir vigorously to thicken soup. The soup should be thick, with large chunks of potatoes still remaining.

Add corn and continue to cook, stirring occasionally, until corn is heated and soup is thickened to the consistency of thick heavy cream, about 5 minutes longer. Remove from heat.  Season to taste with salt and pepper.

While soup is cooking, make the aji: Combine green onions, cilantro, and jalapeño in small serving bowl and add water until just covered. Season generously with salt and stir to combine. Set aside.

Serve soup with chopped capers, sour cream, chopped avocado, and aji added at the table.

Adapted from:

http://www.seriouseats.com/recipes/2010/09/ajiaco-colombian-chicken-and-potato-soup-recipe.html

Chipotle Shrimp and Grilled Corn Quesadillas

This is one of our favorite go-to recipes when we need a quick and delicious meal. 

Ingredients:
4 large flour tortillas
Chipoles in adobo sauce, pureed - 2-4 Tbl, depending on how hot you like it
1/3 to 1/2 pound jack cheese, grated
1 pound seasoned* cooked shrimp, chopped into bite-sized pieces, brought to room temperature
1 bunch (about 6) green onions (mostly white part), chopped
1 ear of corn, grilled and removed from the cob

Preparation:
Thinly spread1/2 to 1 Tbl chipotle sauce on each tortilla. Sprinkle the jack cheese on each, then top with shrimp, green onions, and corn.  Fold each in half, then saute in a little butter and olive oil on a griddle or in a large flat pan over medium heat.  When golden, flip over and cook until done on the other side.

Serve with sour cream and sliced avocado.

This recipe serves 4.

Note:  A couple of time-saving tricks are: having the shrimp pre-cooked and frozen in recipe-ready quantities; having the chipotle sauce pureed and frozen flat in a ziplock bag for easy portioning as needed; and having a dozen ears of corn pre-cooked on the grill, cut off the cob, and frozen into portion-sized ziplock bags.

* We use our "kesulu" house blend of spices, which we will be selling online in the near future.  In the meantime, you may use any dried chili and pepper spices you like.

Do You Know What's in Your Food?

While most Americans believe we have the right to know if we are eating genetically engineered foods, there are in fact no requirements for manufacturers to tell us if we are.  California's Proposition 37 seeks to remedy this with the nation's first law requiring labeling of genetically engineered foods. This grassroots campaign is being massively outspent by the major corporate agribusinesses who have successfully lobbied the federal and state governments to keep the consumer in the dark.  This cartoon (from 1999!!) says it all:



While different people may have various reasons for wanting to know what's in our food, we all believe that it's our right to know what we eat.  And without labeling of genetically engineered foods, we can't make informed choices.  Prop. 37 (and the national Just Label It campaign) simply advocates for the labeling of genetically engineered foods - nothing more, nothing less.

As the election draws nearer, you can expect massive deception and misinformation from the opposition.  The simple fact remains that this ballot measure doesn't ban or restrict genetically engineered food; it simply requires disclosure and gives the consumer the choice to purchase or not.  If Prop. 37 passes in California, other states are sure to follow. And maybe, just maybe, the FDA will follow suit and we can join the nearly 50 other developed countries (including 15 in the European Union) that have laws requiring labeling.

For more information on this, go to these links:
http://justlabelit.org/
http://www.saynotogmos.org/index.htm

Tofu Parmesan

This is a terrific twist on the Italian classic.  Serves 4.

Super firm tofu (we love Wildwood Organic), sliced into four pieces, approximately 3" by 6" by 1/3 inch thick each
1 C. flour, placed in a shallow bowl
2 eggs plus 6 Tbl. milk, beaten, placed in a shallow bowl
1 C. Panko bread crumbs, placed in a shallow bowl
1/3 C. extra virgin olive oil
4 Tbl unsalted butter
Salt and pepper
2 C. fresh or slow roasted marinara sauce
2 C. shredded mozzerella cheese
1 C. shredded parmesan cheese

Season the tofu on both sides with salt, pepper and garlic powder.  Dredge in the flour, then egg-milk mixture, then Panko breading. Sautée in the butter and olive oil mixture over medium heat until golden on both sides (approx. 5 minutes per side). Remove to a baking sheet. Top with marinara sauce, then shredded mozzarella, then the parmesan. Bake in a 475° oven until cheese is melted and golden (approx. 10-12 minutes, but watch closely to prevent burning). Enjoy! 

Fresh Marinara

We recently posted our Slow Roasted Tomato Marinara - here's a quick and delicious alternative for those days when you don't want to turn the oven on.


4 lbs fresh tomatoes; halved, seeds removed, then cut into quarters

  (You may substitute canned tomatoes, but drain well before using)

1 fresh red jalapeno, halved, stemmed, cored and seeded

8-10 scallions; rough chopped white parts and some green

2 cloves garlic; peeled, crushed

4 tbls extra virgin olive oil
1 Tbl Aleppo pepper
½ cup packed fresh basil; rinsed, roughly chopped
Salt & pepper

Gently sauté onion and garlic in olive oil  until soft (~5 minutes).  Add remaining ingredients except for basil, salt & pepper.  Briskly simmer for 50 minutes (20 minutes if using canned tomatoes).  Add salt, pepper and basil, and simmer for another 10-15 minutes.  You may need to turn up heat a little to evaporate excess moisture.

Cool slightly, transfer to stainless steel bowl, blend to smooth using a wand blender.  (If not using wand blender, can be done in blender but make sure the sauce is well cooled - otherwise you will have a ceiling full of Marinara.)

Adjust seasoning and enjoy on pasta, pizza, and Tofu Parmesan.  This sauce also freezes very well.

 

Chilled Cucumber Soup

This is a favorite for hot summer days and evenings.  So fresh tasting and easy to make, and best of all, no cooking required. 

2 large cucumbers, peeled, seeded and coarsely chopped
1 ripe avocado, coarsely chopped
1 bunch green onions (mostly white parts), chopped
1 bell pepper, coarsely chopped
1 large handful cilantro (thick stems removed), chopped
1 C. veggie broth
2 C. plain nonfat yogurt
1 C. sour cream
Salt and Pepper to taste

Combine all ingredients in a blender and puree until well blended (you may need to do this in batches, depending on the capacity of your blender).  Chill several hours. 

Serve in chilled soup bowls, or as soup "shooters" with Gazpacho and Vichyssoise. This is also a wonderful companion to our Shrimp Quesadillas for a summer dinner.

Amazing Local Avocados

Ahhhhh, avocados, we love you so!  From omelettes to quesadillas, soups to salads, sandwiches to sushi, avocados add the perfect combination of familiar and exotic.  While eagerly waiting for our trees to produce, we have discovered a reliable go-to source for the best avocados in the county - possibly in the world - at Pacific Ranch Market in Orange.  These fabulous Fuertes are purchased from a local grower, and Pacific Ranch sells them for $.99 each.  Absolutely worth the drive from wherever you are in Orange County; but they are usually not ripe so be sure to plan ahead.

Grilled Peaches with Fresh Cherries

Wow- when peaches are at their peak, this is an amazing dish.  We serve it as a small plate but it almost seems like dessert. 

2 cling-free peaches, sliced in half with stone removed

About 20 Edamame pods, cooked in well-salted water (about 45 beans)

20 Ranier cherries, halved and pitted (you can substitute dried cherries- use half the quantity)

1 bunch swiss chard, de-ribbed

Approx. 2 tsp. Honey

Approx. 4-5 tsp. Balsamic glaze (we love Williams-Sonoma's product)

Salt and pepper to taste

Grill the halved peaches cut side down over Mesquite charcoal until golden brown - approximately 4 minutes, but watch closely to prevent burning.   Set aside.  Saute the swiss chard in a heavy saucepan with 1/8 C. water about 3 minutes (until tender).  Drain; season with salt and pepper; set aside.

To assemble, place swiss chard on the serving plate.  Arrange the peaches, cherries, and edamame on top.  Drizzle honey and balsamic glaze over the top.  Serves 4.

Slow Roasted Tomato Marinara

Our local farmstand has a terrific deal on tomatoes right now, so we are buying flats of them (10 pounds at a time).  One way to enjoy them now - and later - is to make up a huge batch of this easy marinara sauce - it freezes great. 

4 - 5 pounds ripe tomatoes
1 large sliced red onion
5 cloves garlic, roughly chopped
8-10 green onions, roughly chopped
1/2 C. Extra Virgin Olive Oil
Salt to taste (preferably Himalayan Pink Salt)

Core, skin, and cut tomatoes in half.  Remove seeds by gently squeezing the halves over the sink.  Place tomatoes cut side up in 2 large baking dishes.  Sprinkle salt over top.   Scatter garlic cloves on top and drizzle with olive oil. 

Bake in a 200 degree oven for 5 hours. Mix fresh basil, green onions, and sliced onions in 1/4 c. oil; pour over the tomatoes. Continue to bake for 1 1/2 hours.  Remove from oven and let sit until cool enough to handle. 

Put in a large bowl, and puree using a wand blender.  (Alternatively, you can puree in a food processor).  Enjoy on your favorite pasta or as a pizza sauce.

Gazpacho

We love this recipe to take advantage of the bounty of tomatoes in our local farmstands.  Simple to make, this cool and spicy chilled soup is just the ticket for these hot summer days.

4 pounds ripe red tomatoes, cored, peeled, and coarsly chopped
2 red peppers, seeded and coarsely chopped
2 red jalapenos, seeded and coarsely chopped
4 green onions, coarsely chopped
3 very thick slices fresh French bread, crusts removed and coarsely torn
1/3 C. good quality extra virgin olive oil
3 cloves garlic, peeled and crushed
1 Tbl. Allepo or 1 tsp. red pepper flakes
2 tsp. sweet paprika
2 tsp. cumin
1 tsp. turmeric
Salt and pepper to taste

Put olive oil into blender, followed by tomatoes, peppers, and remaining ingredients.  (You may need to do this in batches, depending on the size of your blender).  Blend until very smooth.  Chill at least 4 hours.  For serving, garnish with one or more of the following:

• Freshly made croutons (cubed french bread sauteed in olive oil and salted to finish)
• Chopped cilantro
• Chopped green onions
• Diced avocados

Serves 6-8.  This will keep (in theory) 3-4 days, but trust us, it won't last that long!

New Restaurant We Love!

Occasionally we stumble across an Orange County restaurant that meets our OC Locavore seal of approval.  We look for locally sourced ingredients prepared in a fresh and innovative way.  

In the Newport Beach strip mall location where the highly regarded Pascal closed its doors some months ago, we've discovered a wonderful new restaurant - Juliette.  This little gem - at the moment a diamond in the rough - is well worth the trip.  The Executive Chef, Daniel Hyatt, is currently sourcing from the venerable Santa Monica Farmer's Market; but he is attempting to find even more local Orange County ingredients. 

Open less than a month ago, the kitchen is still working out a few minor kinks. That said, we've dined there 3 times in the last 8 days, so they are definitely hitting all the right buttons.  Comically, one of our favorite dishes one evening was a mistake - the heirloom tomato, watermelon, buratta cheese, arugula, and balsamic dressing salad was accidentally made with beets instead of tomatoes.   We happily munched through half the salad before we caught our waiter's eye to point out the mistake.  He quickly replaced the salad as described on the menu, which was equally appetizing.

Not to be missed is the Farro Risotto, made with squash blossoms, trumpet mushrooms and Swiss Chard.  Farro is a barely-like grain -- chewy and nutty -- and while it sounds fairly hearty for a summer menu, it delivered a big plate presence on a small plate menu.  This treatment was so tasty that we have reconsidered our previous notion of risotto as a wintertime dish.  Other favorites are the Tuna Crudo, with an amazing jalapeno mango sorbet and micro shiso (although one night the dish was a little too soupy), and the Beer Braised Octopus with gnocchi, Castelvetrano olives and Romesco (which is essentially a Spanish pesto).  The french fries include an excellent house made ketchup and harissa aioli.  For dessert, one night we had a cheese platter, and the Pierce Point cow cheese from Cowgirl Creamery was outstanding.   Another night we had the fabulous Salted Caramel Pot de Creme.  


Despite our minor quibbles (which include the lack of any amuse bouche, bread, or even breadsticks to tide you over), we will be returning again very soon.  Given Pascal's long tenure in this location, we can only hope that Juliette will enjoy the same longevity.  If not, it won't be for the lack of our patronage..

Parisian Potatoes

We dubbed these "Parisian Potatoes" because we discovered this delicious method in Paris.  

Ingredients

2 large Yukon Gold potatoes

3 Tbl. olive oil

2 Tbl. unsalted butter

Directions

Wash and dry potatoes, then dice into 1/2 inch cubes (leaving skin on). 

Preheat sauté pan over medium heat until very hot; then add oil and butter.  Sauté slowly, stirring frequently to minimize sticking.  If sticking occurs, you will need to transfer the potatoes to another lightly oiled, preheated pan to finish - otherwise they will never brown and will end up steamed.  

Remove from pan immediately.  If necessary, drain on paper towels to absorb excess oil.  Sprinkle with Himalayan pink salt.

These potatoes will be golden and crunchy on the outside and creamy and soft on the inside.  Eat promptly and enjoy!

Happy Mom's Day!

Hey- we're back!  Sorry for the long hiatus, but our schedule has been crazy.  Among other things, we recently moved to a wonderful unincorporated area of Orange County where we enjoy the vocal stylings of our neighbors' roosters and peacocks.  But what we enjoy the most is having the space to plant our very own veggie garden - can't get more local than that.

Among the first plants to go in were heirloom tomatoes and jalapeno peppers.  When it comes to heirloom tomatoes, our friend Farmer Bruce is the go-to guy for a lucky few of his friends and relatives.  If past years are any indication, we are set for an amazing crop. especially now that we can plant them in the ground instead of containers.  They went in yesterday, and now we begin the expectant excitement that all gardeners know so well.  C'mon August!

By the way, if you haven't tried heirloom tomatoes, we guarantee that once you do you will never think of tomatoes in the same way again.  For some info on heirloom vegetables, take a look at these links:
Why Choose Heirlooms? and Seed Saver Exchange