Two Fruitcakes Meet For The First TIme

Utah Fruitcake Meets California Fruitcake

I woke up at 2:30 a.m. too excited to get much more sleep.  I picked Carrisa up at the airport this morning.   She is on spring break and we intend to spend the next eight glorious days together.

We gathered supplies, mostly organic produce and some organic pasture's raw milk, on our drive back from LAX with a stop at Maddy's Market in Agoura. Imagine Carrisa's surprise, coming from snow covered Utah, to find the hills green and fattened by spring rain.  The temperature, in the 70's, feels downright luxurious.

Back on the home turf Carrisa got settled into the guest bedroom which I affectionately dubbed "the nest."  One of the first items that Carrisa unpacked from her suitcase was a mysteriously wrapped parcel of parchment paper and aluminum foil.  I held it and hefted it in my hand for a moment and, with a quizzical look on my face, asked "fruitcake?"

Yes, indeed, it was a lovingly wrapped and preserved slice of fruitcake - special delivery from Utah.

I dashed into the kitchen and from my own freezer brought out my own version of the same recipe carefully wrapped in parchment in the style Mimi taught me.  Wrapped like a little present.

After our hike today the two fruitcakes met for the first time.

It was extraordinary how different each cake tasted.  Carrisa's version which was made with sprouted wheat flour has a buttery-caramel flavor with a hint of graham cracker.  The texture is sturdy and dense.

My version of the fruitcake, made with rice flour and tapioca flour, has a sprightly fruity flavor with hints of pineapple and the tropics.  The texture is light and crumbly.

Needless to say we both enjoyed every bite, fully appreciating the individual difference of each cake, and mopped up every crumb from our plates.

 

Baker Creek Heirloom Seeds

Yesterday while gathering signatures for GMO labeling here in California someone recommended Baker Creek Heirloom Seed Company.   I had already been investigating various seed companies in search of safe non-GMO seed sources for my summer garden.  I was delighted to be introduced to Baker Creek.  As soon as I arrived home I took a look at the Baker Creek Seed Company online catalog.

I found them on the internet at rareseeds.com.

As you all know I am a sucker for trying something new - especially if that something new has an interesting name or pedigree to go with it.  I promptly placed my first order with Baker Seed Company.

Galeux D Eysines

A warty, witty yet uniquely beautiful heirloom squash that hails from France.

Black Futsu

A rare Japanese squash with a flavor reminiscent of hazelnut.

Butternut Rogosa Violina Giola

An Italian butternut squash that has ribs and wrinkles.

Candy Roaster

This colorful Georgia favorite has pink banana-shaped fruit with a blue tip.

Chiriman

This rare Japanese Heirloom was popular in Japan during the Edo period.  (1603 - 1867)

Crookneck Squash

Ubiquitous crookneck squash is Dan's favorite summer vegetable.

Dragon Tongue Bush Bean

Incomparable flavor with purple streaks -what more could you ask for?

As you can see I decided to do variations on a theme of squash in the garden this year.  It will truly be an investigative experiment in squash, squash and more squash - with a dash of green beans on the side.

It is a good thing that winter squash and summer squash are vegetables that both Dan and I are extremely fond of.  In case of a glut of squash - that means that the rodents don't nip the blossoms off everything - the winter varieties will store very well for later use.

I will certainly be relying on the local farmer's markets to provide vegetable variety in my diet this summer.

 

Buddha's Hand

Buddhas's Hand Citron

I went to one of my favorite farmer's market in Ojai on Sunday morning.  I found the most intriguing fruit called Buddha's Hand Citron.  I had to buy one of coarse.  I brought it home with me and discovered that it has the MOST amazing exotic fragrance.   One Buddha's Hand in my fruit bowl perfumed the entire room.

Buddha's Hand Citron does not have any flesh or fruit.  It is entirely pith.  But, unlike most citrus the pith of Buddha's Hand is not bitter.  The fingers can be cut longitudinally, sliced and used as zest in salad dressings, salads, or sprinkled over cooked foods such as green vegetables and fish dishes.

Traditionally citron is candied or made into what the French call fruit glace.  Fruit glace or crystallized fruit has been around since the 14th century and is a classic ingredient in traditional holiday fruitcakes.

 

The Incredible Edible Garden

 IN THE GARDEN

This is a great time of year to catch the "garden bug."  Whether you have a dedicated garden bed, a few grow boxes, a patio container garden, or a windowsill garden - this is the time to begin planning a summer garden.  Even if you have never had a garden in your life - February and March are great months to begin planning one.  In February I usually begin to sort through last years seed packets, browse though online seed catalogs, and visit local nursery's for ideas.

One of the reasons I like to garden is that it is rewarding to see the little seeds you plant begin to sprout, grow and hopefully flourish.

I support the idea of eating local foods and try to buy most of my food from local growers at farmer's markets.  You can't get much more local than what grows in your own backyard garden.

I support organic and I favor organic gardening methods.  Growing my own food has given me a much deeper appreciation for those that produce food using traditional non-industrial methods.

I support non-GMO seeds and seek out companies that produce non-GMO seeds.  Go to this site and click on the link that will take you to the Council For Responsible Genetics where you will find a list of companies that have signed a safe seed pledge.

http://www.garden-of-eatin.com/how-to-avoid-monsanto/

One thing I am certain of - is that you cannot beat a home produced vegetable for taste.  Even the fairly fresh farmer's market produce that I frequently buy cannot stand up to a home grown vegetable for taste.

When you grow your own vegetables you know where those vegetables have come from and what they have been exposed to.

When you grow your own vegetables you can choose the most amazing varieties.  At first it may be hard to contain yourself.  I enthusiastically endorse trying LOTS of varieties.  Two of my garden favorites are "painted serpent cucumber" and "moon and stars watermelon."  I am a sucker for interesting names and especially varieties with a history.

Heirloom variety seeds are particularly appealing.  By planting heirloom vegetables you support plant diversity and help preserve seeds that would otherwise be lost to the all too prevalent mono-culture agricultural methods.  I plant and grow as many heirloom varieties as I can.  Besides fulfilling my criteria for having interesting names, heirloom variety vegetables taste different because they are not bred for transport - they are preserved and grown for their taste and uniqueness.

With a few exceptions, the last thing you might want to think about is ditching the idea of planting nice neat rows of veggies - and this will bother neat-niks - but I gave up planting many of my vegetables in nice neat rows several years ago.  What I learned over years of observing the habits of plants is that they are social creatures.  They actually like to cuddle with each other.  I think it is fun to see the surprising ways the plants in my garden, and nature for that matter, grow and mingle together.  That is one part of gardening I would not want to miss.

Gardens are meant to be shared.  They are a fun place to bring people of all ages.

Have fun in your incredible edible garden!

 

Vegetarian Chili From Carrisa's Kitchen

Carrisa adapted a recipe from Sally Fallon's book "Nourishing Traditions.  Carrisa followed the original vegetarian version of the chili and then she added one pound of cooked grass-fed beef when it was finished.  Carrisa said salting and draining the zucchini and eggplant is an important step as it keeps the vegetables from getting mushy during the cooking process.

Vegetarian Chile

1 eggplant, peeled, cut into 1/2 inch cubes, salted and drained in a colander for 1 hour
2 zucchini, diced, salted and drained in a colander for 1 hour
1/2 c. extra virgin olive oil
2 onions, chopped
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 c. chicken stock
1 can tomatoes, chopped briefly in food processor
1 small bunch of basil leaves, cut up
2 T. chile powder
3 cloves garlic, peeled and mashed
1 T. ground cumin
1 T. oregano
2 c. black beans
2 c. corn kernels, fresh or frozen

Garnish

chopped green onion
grated raw Monterey Jack cheese
chopped cilantro
sour cream

Rinse eggplant and pat dry.  Saute in batches in several tablespoons olive oil and transfer, using a slotted spoon, to a large casserole, adding more oil as needed.  Rinse zucchini and pat dry.  Saute in batches in olive oil and transfer, using a slotted spoon, to casserole.  Saute peppers and onions in batches and transfer to casserole.

Add stock, tomatoes, and seasonings to the pot, bring to a boil, skim and simmer for 1 hour.  Add beans and corn kernels and simmer another 1/2 hour.  Serve with garnishes.

Cubed Eggplant Salted and Drained for One Hour

Cubed Zucchini Salted and Drained for One Hour

Medley of Chopped Onion, Red Bell Pepper and Yellow Bell Pepper

Chili Simmers on stove for One Hour

A Delicious Vegetarian Chili

 

The Test Kitchen

I have been busy working on a cookbook.  What I have found very helpful is to have Carrisa test some of the recipes with me.  This week Carrisa tested a fruitcake recipe.  While I have been busy in the kitchen experimenting and developing a delicious gluten free version of the original family fruitcake recipe - Carrisa baked the traditional version of the recipe using sprouted wheat flour instead of regular flour.  Here are some of the photos she took in her kitchen.

Carrisa mixes up the dough using real food ingredients.

Carrisa stirs in organic nuts and dried fruits.

Carrisa pours the batter into a parchment paper lined baking tin.

Here is the fruitcake fresh from the oven.

The fruitcake cools on the counter,

The finished fruitcake inverted onto a plate.

A delicious slice of fruitcake.  

 

Chocolate Class

I am the creator of Serene Cuisine and I have worked in southern California - Santa Barbara to Marina Del Rey - as a personal chef for over a decade.   Recently I have found myself focusing more on education and cooking classes which highlight local foods and farmer's market produce.

For Valentine's Day I will be offering a cooking class that will feature chocolate recipes that will range from the classic French to the campy - things you could easily take on a hike with you.  The selection of chocolates will contain all organic ingredients and will use full fat cream and natural sweeteners such as honey, fruit, and organic cane sugar.  The class will be gluten and grain free.

We will be making about 5 - 7 different chocolate recipes that day.

Chocolate Truffles

Chocolate Cinnamon Rolls

Chocolate Coconut Drops

Chocolate Apricot Truffles

Chocolate Ganache

Chocolate Balls

Participants should bring an appetite for sampling and plan to take some chocolates home with them to share with their sweethearts on Valentine's Day.

The class will be held in my kitchen in Thousand Oaks on February 11th from 9 am to about noon.  The cost of the class is $45.00.

To reserve a place in the class I can be reached at lisavalantine@gmail.com.

I think it will be a very fun class and look forward to welcoming some new comers to this class.

The menu may be subject to change depending upon what is available at the markets.