McClendon's Select

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From the experts...

noreply@blogger.com (Kate) — Sat, 24 Apr 2010 00:21:00 +0000

Andrew Weil, M.D. - How to Make Tuscan Kale Salad from Andrew Weil, M.D. on Vimeo.

We were very honored to hear that Dr. Andrew Weil was cooking with our own Tuscan Kale. Check out the video from Dr. Weil and Michael Stebner from True Food Kitchen making a Kale Salad using McClendon's Select Kale. If you haven't tried the Kale Salad at True Food you are missing out. You feel healthier with each bite, and there is not an ounce of guilt for eating something that tastes so good. It is very generous of them to share the recipe for their incredible salad. (This recipe is also on their website, you can find it here.)

We also recently had another chef sharing her brilliance at the Town & Country Market. Chrysa Robertson from Rancho Pinot had samples of McClendon's Select produce with her Red Wine Vinegar Honey Dressing. These samples were a huge hit and went fast. Lucky for those of us who missed out (like yours truly) she shared the recipe too! Give this a try...

Rancho Pinot's Red Wine Vinegar Honey Dressing

1 Tbsp. McClendon's Select Honey

1 small Shallot, minced

2-3 Tbsp. Red Wine Vinegar

1 Tsp. Rosemary, freshly chopped

6 oz. Olive Oil

Salt & Pepper to taste

Whisk the first four ingredients together, slowly whisk in the oil. Adjust seasonings to taste.

The salad Chryssa served with this dressing included arugula, sliced strawberries, toasted pecans, and crumbled feta cheese.

And, should you need some advice or inspiration while at the markets, we now have a resident chef there to help out. Chef Frank Zucchini will be on hand at the Town & Country Farmer's Market on Wednesdays and the Old Town Scottsdale Market on Saturdays. With a name like that, I think he is exactly the person to go to for a little cooking expertise, don't you?

Spring on the farm...

noreply@blogger.com (Kate) — Thu, 15 Apr 2010 16:42:00 +0000

There has been a lot going on here lately. The past few weeks have been filled with prepping the fields, rotating crops out of the greenhouse and planting for the summer and fall. I always bemoan the end of seasons as I say good-bye to my favorites from the garden. Citrus and Kale will be deeply missed, as will Romanesco. However, I spied some old friends in the ground and I can’t wait to get reacquainted. Here is a look at what is going on at the farm.

The basil house went from looking like this...

To this - it smells so good in here!

The back field has rows and rows of these curious little mesh screens. Any guesses what is under them?

Corn! (I didn't know either.)

The heirloom tomatoes are in the ground. Here are my favorites, the Early Girls. Grow girls grow!!

Here are Aidan's favorites, the Mr. Stripeys. Love that name.

In case there wasn't enough signs of spring around here, look what Marsha showed me in one of the trees… a hummingbird nest!

The mama was none too thrilled that I got close enough to take this picture, but her babies didn’t seem to mind. I don’t know that I have ever seen a hummingbird this still. Apparently their nest expands around them as they grow. They could not have picked a better place, I know that I am glad that my little one is spending his childhood here too.

New food crush...

noreply@blogger.com (Kate) — Mon, 12 Apr 2010 17:50:00 +0000

I just discovered GoodyTwos Toffee Company at the Old Town Farmer's Market and may now be in the trouble. I love toffee! LOVE it! I may have been there twice, at first buying a 1/4 lb. bag and then upgrading to a 1/2 lb. bag. If you see me pushing a wheelbarrel through the market in coming weeks you can guess where I am headed.

I am a traditional toffee kind of gal, but GoodyTwos does have a number of other flavors that are equally delicious... Sweet & Salty (may be my next downfall!), Cinnfully Hazelicious, 2 Alarm Peanut Brittle, Comfort & Joy (a peppermint bark).

Make sure it visit next time you are at the market. And while you are there just go ahead and buy the bigger bag, I learned the hard way. A quarter pound doesn't last long enough.

GoodyTwos Toffee Company

10953 North Frank Lloyd Wright Blvd., Ste. 105

Scottsdale, Arizona 85258

480.575.0737

www.goodytwos.com

In the paper...

noreply@blogger.com (Kate) — Tue, 06 Apr 2010 20:51:00 +0000

In case you missed it, the Arizona Republic ran an article on Bob and the farm written by Jaimee Rose. She did a wonderful job capturing Bob's passion for farming and how much work really goes into growing all of the fresh fruits and vegetables McClendon's Select offers. You can read it here.

Sign up for the revolution...

noreply@blogger.com (Kate) — Fri, 02 Apr 2010 14:16:00 +0000

We were very excited to watch Jamie Oliver’s “Food Revolution” last week on ABC. If you have not had a chance to see it, I do think it is worth watching. Jamie has made a crusade of getting back into our kitchens and moving away from processed foods, both in our schools and in our homes.

To celebrate “Food Revolution” Aidan and I picked several recipes out of Jamie’s cookbook, “Jamie’s Kitchen” to make for dinner last Friday. We made the chicken stew, balsamic roasted tomatoes and the grape and rosemary calzones for dessert. I also made a cauliflower gratin for a side. We ran around the farm that afternoon picking out our ingredients. All of Jamie’s recipes stress fresh, seasonal produce and herbs. His cookbooks are also very instructional, showing even the basic techniques needed to complete a recipe, in case you need a little extra help. His recipes are not hard, but the outcome was fantastic.

His show is shining a spotlight on what is being served in school cafeterias and the impact that is having on children, their eating habits and the potential health dangers. It was so heartbreaking to see the children he was working with unable to properly identify a potato or completely confused when allowed to use actual silverware in their school cafeteria. It is so appalling and shameful that this is considered as acceptable.

I have been personally concerned about this same issue at my son’s school. My own revolutionary strategy has been to make Aidan’s lunch every day. It doesn’t seem like much, but I learned the value of it all too well. On one of the few days he had to buy his lunch at school, I had a very excited seven-year-old who later informed me that he got to have a certain sugar-filled cereal with colored marshmallows for lunch. I could not believe that this was what his school was serving. Even a kid who spends his days on an organic farm is hard pressed to turn down colored marshmallows when offered. I was horrified that this was even an option.

I have not missed a day of packing his lunch since.

Watch “Food Revolution” tonight and get inspired. Trust me, Jamie’s message can’t be stressed hard enough. Get this junk out of our schools!

I ate my heart out in San Francisco...

noreply@blogger.com (Kate) — Thu, 25 Mar 2010 17:28:00 +0000

Sean and I got to take off for a few days off to San Francisco. It has been nine years since we have been there, and while I was happy to return to the land of trolleys, bridges and fog, I really had no plans other than to dine at the city's fabulous restaurants. I took it very seriously. I did my research, asked some of my favorite chefs for recommendations, and took advice from our fathers before we went. It would be a sin to not share. That said, this post is dedicated that that deadly sin of gluttony.

Here's to San Fran...

Slanted Door: Bob insisted that we go to the Slanted Door the minute we got into town. Vietnamese food is not generally on my list of favorites, but the Slanted Door has changed my mind. I would have gone there just for the incredible view, but after the first course I only had eyes for my food. They do take reservations, but do so well in advance of your trip. If not, be prepared to line up outside for when they open at 11:00am. We were fortunate and got right in. It was packed within minutes. Make sure to try the Daikon Rice Cakes. They are prepared more like a polenta and oh so good! Go on a Saturday morning after you have explored the Farmer's Market at the Ferry Building, it is incredible.

Flour + Water: This is San Fran's version of Pizzeria Bianco. Their pizza is not the same, of course, but it is good enough to warrant a Bianco-like line outside before their doors open. We ordered a Marghertia and a Proscuitto and Radicchio, which were both worth the wait, but the real star was the Roasted Asparagus and Crispy Pork salad with a mustard vinaigrette. I even quizzed the waitress on the dressing without success. Guess we will have to go back.

Buena Vista Cafe: Out of homage to my Dad, we stopped by the Buena Vista Cafe for an Irish Coffee. This is the U.S. birthplace for Irish Coffee and since we were there right before St. Patrick's Day, it would have been unforgivable not to stop in. The real show is at the bar. Grab a seat and watch as these concoctions are whipped up. I asked, the bartender said he has only made about three or four million of them. He has it down to a science. This place is so my Dad. I could tell from the street that this would be a favorite of his.

Chinatown: I don't have a specific place to recommend, but Chinatown on a Sunday morning is something to experience. We wandered around just trying to take it all in. The markets there are fascinating, chaotic and exotic enough to warranted a stamp in my passport. There was everything from bins of chicken feet to buckets with live toads. We were enthralled. You must go experience it for yourself, and then go enjoy the Dim Sum. We found a little place on a side street and had enough food for a week for about $20. (No, I did not eat chicken feet or live toad.)

A16: This one was on my list to try, but then reinforced with Bob's recommendation. A16 is on Chestnut Street in Cow Hollow, a wonderful neighborhood that we returned to for further exploration. A16 is also known for their artisan pizzas, but we decided to go a different route. After I smelled the incredible roasted chicken the woman next to me ordered, I had to do the same. We also ordered the Citrus and Honey Gelatina for dessert. It came in a jelly jar and almost looked like a science experiment with layers of neon orange, cream and shaved ice on top. It was the perfect ending to the meal - light, refreshing and not overly sweet. Oh - and they serve Burrata! Need I say more.

Chez Panisse: We did have to make a trek across the Bay to Berkeley to go to the famed Chez Panisse, the birth place of local, seasonally prepared foods. They weren't joking about taking reservations a month out. With only three weeks planning, I was only able to get us a table at the upstairs cafe for lunch, but I was willing to take what I could get. Their menu changes with the seasons and I don't think that you can go wrong. We did get to enjoy the Pink Lady Apple and Currant Tart with Ceylon cinnamon ice cream.

Kokkari: This recommendation for incredible Greek food came from my favorite French pastry chef, Eugenia Theodosopoulos from Essence Bakery Cafe in Tempe. Chefs always know the best places to eat. Kokkari has a wonderful menu filled with Greek favorites, but it is their preparation that takes it up a notch. I ordered the Spanakotiropita and Moussaka, because when in Rome and all (or Greece as the case was). The food was as good as Eugenia promised, and it is also one of prettiest restaurants in the city. Warm and glowing, with a large fireplace with lamb roasting on a spit, I could have hung out there all night.

Blue Bottle Coffee: Even though our hotel had four coffeehouses within feet of the front door, we made the trek back to the Ferry Building for lattes at Blue Bottle Coffee. I have made it clear my love of latte art. Not just because they are pretty, but because it is usually the sign of a someone who takes making a good latte very seriously. I am willing to cross a town, take public transportation and wait in line for a good latte. Done and done.

So, to sum up our trip... Daikon Rice Cakes, Roasted Asparagus and Crispy Pork salad, Irish Coffee, Dim Sum, Citrus and Honey Gelatina, a Pink Lady Tart, Spanakotiropita, and a pretty latte. Am I missing anything?

Now, if you will excuse me, I need to fast and go to the gym. Or take a nap.

The Slanted Door

1 Ferry Building

San Francisco, CA

415.861.8032

www.slanteddoor.com

Flour + Water

2401 Harrison Street
San Francisco, CA
415.826.7000

www.flourandwater.com

The Buena Vista Cafe
2765 Hyde St (@ Beach)
San Francisco, CA
415.474.5044

www.thebuenavista.com

A16

2355 Chestnut Street
San Francisco, CA

415.771.2216

www.a16sf.com

Chez Panisse

1517 Shattuck Ave
Berkeley, CA
510.548.5049

www.chezpanisse.com

Kokkari Estiatorio

200 Jackson Street
San Francisco, CA
415.981.0983

www.kokkari.com

Blue Bottle Coffee

Multiple Locations in the San Francisco area

www.bluebottlecoffee.net

P.S. I took the above photo with my iPhone. If you go to the city, make time to drive up to Battery Spencer overlooking the Golden Gate Bridge. It will take your breath away.

Sweet!

noreply@blogger.com (Kate) — Sat, 20 Mar 2010 18:02:00 +0000

This ice cream truck has been getting a lot of press lately. And for very good reason!

Sweet Republic makes all of their ice creams, cookies, toppings and waffle cones by hand, using milk and creams from independent Arizona dairy farms. They do not use any artificial colors, preservatives or hydrogenated oils. Everything is natural, even down to the sustainably harvested birch wood for their ice cream sticks. I love that! Isn't this what ice cream should be? Just natural goodness.

But don't think that all-natural can't be indulgent as well. Sweet Republic's ice creams have been winning awards and accolades because of their incredibly sumptuous, and inventive, flavors. I love their Meyer Lemon and have a list of what I want to try next... Basil Lime Sorbet, Early Grey Tea, Malted Vanilla, and especially their Salted Butter Caramel. There is even one with Roquefort blue cheese and Arizona Medijool dates that I am fascinated with trying. That may be my next one!

Look for their 1959 Chevy milk truck at the Old Town Scottsdale Farmer's Market, or go visit their store! I love smart local businesses that show just how good being natural can be!

Sweet Republic

9160 East Shea Blvd.

Scottsdale, AZ

480.248.6979

www.sweetrepublic.com

Homemade remedy...

noreply@blogger.com (Kate) — Thu, 11 Mar 2010 17:08:00 +0000

Okay, given my post about the Parmesan Truffle Fries at Zinc Bistro, I thought I would share what I have been working on at home to help satisfy those cravings. This isn’t close to those sinful fries they serve, but it has helped me cope. Plus, I used purple potatoes, because who doesn't smile at a purple potato?

Roasted Fingerling Potatoes

All you need is to slice them very thin, toss in a little olive oil and sea salt. Cover a cookie sheet with aluminum foil and a little oil and spread out the potatoes. Bake at 400-degrees for 20 minutes or until a little crispy. Toss with truffle oil and shredded parmesan cheese.

I am officially in love with truffle oil. So, so good! And these little guys are perfect with a side of Lemon Aioli.

Lemon Aioli

2/3 cup mayonnaise

1 lemon, zested

2 tablespoons fresh lemon juice

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

A good dinner and a good cause…

noreply@blogger.com (Kate) — Sun, 07 Mar 2010 21:30:00 +0000

We had a lovely evening recently at FnB that was made all the more special because it was in honor of a good cause. Slow Food is an international non-profit organization that was founded to protect the heritage of food, tradition and culture in the face of a fast food lifestyle. It has become a member-supported movement that is focused on preserving the traditions of food that tastes good, is cleanly produced, and recognizes the connection between our planet and our plate. Slow Food members aim to be co-producers, not simply consumers, of food through being informed about how food is grown and prepared. Slow Food is also a lifestyle about stopping to rush of quick production, preparation and consumption of food and truly appreciating the quality and beauty of eating well. McClendon’s Select is a proud member of Slow Food.

Our dinner at FnB was to locally support Natalie Morris in the opportunity of a lifetime. Natalie has been accepted into the Master of Food Culture program at the Slow Food initiated school, The University of Gastronomic Sciences, in northern Italy, the birthplace of Slow Food. This is a highly competitive program and Natalie was fortunate to be selected for one of the fifty spots out of a thousand applicants worldwide. With this degree, Natalie will be able to return to Phoenix to impart her knowledge of food security and biodiversity and to promote those farms and ranches who actively live by these standards. The goal is to raise $40,000 to send Natalie to Italy for this year-long program.

Charlene Badman and Pavle Milic put on a wonderful dinner to raise money for Natalie and served beautiful pairings of locally grown foods with local wines from the Pillsbury Wine Company in Cochise County. (You can find Pillsbury Wines at the Old Town Scottsdale Farmer's Market.) FNB is always a showstopper, but they topped themselves for this dinner. I am so excited to see all of the incredible reviews and coverage of this still young restaurant. They have been even made the New York Times for their dedication to serving local wines.

To learn more about Natalie’s story or to make a donation online, please visit http://pledgie.com/campaigns/8035. This is an incredible opportunity for not just Natalie, but for our community to continue the education, promotion and benefit of sustainably produced foods. We wish Natalie the best and will be excited to see what she learns during her time there.

For more information about the Slow Food movement, or to become a member of the Phoenix chapter, please visit www.slowfoodphoenix.org.

Please watch...

noreply@blogger.com (Kate) — Fri, 05 Mar 2010 19:50:00 +0000

Please take a moment to watch Jaime Oliver's speech at the TED conference. He discusses what poor nutrition is doing to our country and our collective health. Through a culture of fast food, less home cooking and misrepresentation with food labeling, we have turned food into a dangerous weapon.

Jaime's desire is to educate our nation's children so that they may not fall into this cycle of poor eating habits. His facts about what our kids are eating at schools are harrowing and, sadly, all too true. He wants us to start teaching our children about food again by showing them how to cook, make better choices, and to take responsibility for what and how they are eating. So much of this is preventable, and he has real solutions that we can all partake in.

Take a moment to also visit his website at JaimeOliver.com. He also has a new show coming out on March 26th on ABC called "Jaime Oliver's Food Revolution" that follows his grassroots efforts to bring food education and a cooking initiative to the U.S.

I applaud his efforts and hope that his movement takes hold. Our kids deserve it!

New recipe...

noreply@blogger.com (Kate) — Fri, 05 Mar 2010 04:43:00 +0000

So I tried something new, in an attempt to combine two recipes, I hit on a winner.

Kale/Spigarello Chips

One handful Tuscan Kale

One handful Spigarello

Olive Oil

Sea Salt

Honey

Preheat the oven to 350-degrees.

Rinse the Tuscan Kale and Spigarello and dry thoroughly. Chop up both into bite size pieces. Toss with olive oil and sea salt and spread over a foil covered cookie sheet.

Bake the Kale and Spiagrello for 12-14 minutes until the leaves are crispy, browned at the edges, but not blackened.

Sprinkle a little honey over the top while still warm.

Sean loved them so much he called his mother and told her about them.

Good sign!

Good read...

noreply@blogger.com (Kate) — Tue, 02 Mar 2010 23:10:00 +0000

The March issue of AZ Magazine has a wonderful article about Bob and McClendon's Select. Jaimee Rose truly captured the magic he has created on the farm. Go check it out! It is the newest issue with five local Valley chefs on the cover.

Hooray!

noreply@blogger.com (Kate) — Wed, 24 Feb 2010 21:21:00 +0000

**Correction** Eugenia will not be at the market this week, but next Saturday, March 6th.

Good news to all of you who visit the Old Town Scottsdale Farmer’s Market, Eugenia Theodosopoulos from Essence Bakery Café will be bringing her delectable Parisian treats to the market this Saturday. She will be bringing her incredible croissants and brioche, as well as her famous French macarons. If you haven’t been to Essence in Tempe yet, make sure you find Eugenia on Saturday at the market and see what you have been missing. I am predicting you will need to get there early.

"You can't make a good salad without good produce."

noreply@blogger.com (Kate) — Mon, 22 Feb 2010 21:13:00 +0000

That was a quote from our server at Atlas Bistro after I heaped praise for the Roasted Root Vegetable salad I enjoyed. It is always fun for us to try a plate filled with all of our favorites from the farm and to see how a chef work with their flavors. This salad was such a great example of what is going on at the farm right now. It was warm and earthy, the roasted vegetables mixed with a creamy chevre cheese and pine nuts and topped with a mix of fresh greens. If I hadn't already ordered my entree, I would have had that salad for a second time.

On the other hand, had I done that I would have missed out on the Roasted Pheasant with Polenta and Greens, which was not something that should be missed. Atlas Bistro Chefs Joshua Riesner and Keenan Bosworth have created a full menu of well crafted dishes that focus on the best of the season.

Atlas Bistro is a small, quiet place, warmed by candle light and the fun part is that they are BYOB. Actually, BYOB is not something I usually enjoy, since I tend to forget that I need to come with my own until I am seated in a restaurant. However, at Atlas if you don't have a bottle, don't fear. The restaurant opens into AZ Wine Company. It really is much more enjoyable to wander through the aisles and find a wine that sounds right than trying to guess from a wine list. Make sure you pick out a good bottle, because the food deserves a strong pairing.

I also loved that Atlas Bistro also has a pretty loyal following, which is obviously returned in kind. There were a few tables marked with custom name plates for dedicated patrons. I don't know that I have seen that before, but I thought it said a lot about how much their regulars enjoy dining there, and how much they appreciate their patronage.

I am wondering how many times we will need to return to earn a name plate of our own. I think I am up for the challenge.

Atlas Bistro

2515 North Scottsdale Road, #18

Scottsdale, Arizona 85050

480.990.2433

www.atlasbistro.wordpress.com

While you are at the Farmer's Market...

noreply@blogger.com (Kate) — Sat, 20 Feb 2010 19:57:00 +0000

I wanted to give a shout out to one of our neighbor's at the Old Towne Scottsdale Farmer's Market. DeCio Pasta has a booth right next to the McClendon's Select check out area.

I have visited their booth a few times and have picked up a number of the different handmade pastas. Aidan loves to help me shop there. He really enjoys smelling the different flavors they offer, they are all so fragrant. DeCio Pasta comes in so many wonderful flavors, created through incorporating real vegetable purees into their dough. There are so many to choose from, including Garlic & Chive, Lemon Pepper, Wild Mushroom, Saffron, Artichoke Heart, Szechuan Orange Spice, to name a few. They do note on their packaging that their pasta only needs a few minutes to cook. This is a sign of really fresh pasta.

Their pastas are so flavorful, that you don't need to add much to enjoy them. They do have a number of recipes on their website that all look wonderful. We had their Sweet Potato Fettucini over the weekend and made an incredible dinner with just a little olive oil, parmesan and pine nuts. I received one of the best compliments from Aidan on this meal. He asked that I make it again.

You can find DeCio Pasta at the Old Towne Scottsdale Farmer's Market on most Saturdays, or visit their website to find one of the number of retailers around the valley that carry their products.

DeCio Pasta

800.397.0770

www.deciopasta.com

A lesson in asparagus and patience...

noreply@blogger.com (Kate) — Sun, 14 Feb 2010 14:08:00 +0000

One of the newest rows in the farm gardens doesn't look like much now, but good things are to come. Last February Bob planted a row of green and purple asparagus. Planting asparagus is a little like investing in the future. It is all about patience before payout.

The asparagus grows from dried roots and watered until the ferns comes up. Last September Bob stopped watering the plants and allowed for them to dry up once the weather started to cool off. Then he mowed them down and spread mulch over the stubble and began to water them again.

After the past few rain storms, the asparagus began to sprout and shoot up. In the first year of growing asparagus you can't really cut any to eat. Now that we are going into the second year, Bob is only able to pick about 40-50% of the crop. He will go through the watering, mowing and mulching cycle again. And again, we will wait.

But next year - watch out! Once the asparagus has had time to properly grow and root in the soil, it will provide a healthy crop not only in 2011, but for the next 25-30 years to come.

Good things are worth the time.

Thankfully asparagus doesn't require much patience in the kitchen, only the field. Boil a little water and Queen Creek Lime Olive Oil in a pan. Put the asparagus in for only a minute or two and season with sea salt. So good!

For your Valentine...

noreply@blogger.com (Kate) — Thu, 11 Feb 2010 04:50:00 +0000

I know that many will show their love via chocolates this Valentine's Day. Chocolate certainly says love to me. But what does organic, vegan, fair-trade chocolate say?

I recently discovered Wei of Chocolate at the Town & Country Farmer's Market. Sean took me down there and had me to sample some of their flavors to see what I thought. My husband has long since learned that chocolate is my cure-all for whatever is bugging me... bad hair days, no sleep, work stress, you name it. There have been times he has stopped to pick up chocolate on the way home just from sound of my voice on the phone. It never fails to work. My mother feels same way.

As a chocolate snob, I am always a little hesitant to try new kinds. I don't want silly chocolates with a lot of nuts or fillings. I want my chocolate to be midnight dark with a high cacao level and velvety smooth.

So it was a wonderful discovery to find exactly what I was looking for right at the Farmer's Market. I got to meet Lisa Reinhardt, the Chocolatier behind Wei of Chocolates. She let me try a few of her varieties while talking about her products. All of her chocolate is organic, vegan and fair-trade. As if I didn't love chocolate enough already, she really gave me a reason to feel even better about them and me. She uses a number of floral and herbal essences to enhance the chocolate. I tried chocolates with subtle chai and chili undertones that were rich and wonderful, but decided that I liked the Pure Joy the best. It is luxuriously dark with just the slightest flower essence to it.

Lisa's background is in mediation, that it shows in her chocolates. There is something very soothing to your senses when you take a bite. It does feel like a gift to enjoy something that feels decadent, while being good for you at the same time. I liked them so much that I went back and picked up a bag for my mother.

Lisa and Wei of Chocolate are at a number of farmer's markets and in some of the boutiques and spas around the valley. You can find her at the Town & Country Farmer's Market on Wednesdays and the Old Town Farmer's Market in Scottsdale on Saturdays. You can also buy online or find additional locations on her website.

If you really want to show someone you care, why not skip the big heart-shaped box and go for something that really expresses true love.

Wei of Chocolate

www.weiofchocolate.com

A different take on Valentine's Day flowers...

noreply@blogger.com (Kate) — Thu, 11 Feb 2010 04:10:00 +0000

Did you know that all of the flowers we sell at the market are edible? I realize that is a not exactly what most have in mind when buying flowers for Valentine's Day, but hear me out.

Snap dragons, calendulas, stock... all of these flowers are not only beautiful on your table, but also in your dish. You can sprinkle the petals from any of these flowers to add a hint of color and flavor to pasta, salads, or soups. Marsha arranges all of these together in little bundles that are sold at the markets.

Calendulas are also known as the Poor Man's Saffron, because of their sharp flavoring. Their petals also provide a subtle yellow tint to soups. Snap dragons come in the loveliest colors, but have more of a bitterness to them.

There are other flowers too that we don't sell at the markets that are edible as well. Those Valentine's Day rose petals add fragrance and color and their flavors can range from fruity to spicy depending on the type and color of the rose. The general rule with roses is that the darker the color the more pronounced the flavor. Take care to remove the white portion of the petal which can be quite bitter.

Pea blossoms, from either sugar snap peas or sweet peas, are slightly crunchy and have a delicate pea-like flavor. Also a fun choice! If you do decide to take a bite out of a flower, make sure you do your homework first. Not all flowers are edible. Also consider the flavoring just as you would with an herb or spice when adding a flower to your dish.

Of course, you can go old school and also present your Valentine any of these flowers in a pretty arrangement in a vase of water too. But why not think outside the box (of chocolates)?

A peek in the greenhouse...

noreply@blogger.com (Kate) — Tue, 09 Feb 2010 16:34:00 +0000

There is a lot going on in the greenhouse right now. Aidan and I took a ride out to see what was growing.

There are rows and rows of all sorts of little plants being nurtured along before they are taken out to the fields.

The basil will be taken out and planted within the next two weeks. The tomatoes will be in the ground around the first of March. The eggplant and peppers will go in after that, weather permitting.

Until then, they get to live here in this sunny little space.

Oh la la...

noreply@blogger.com (Kate) — Mon, 08 Feb 2010 14:55:00 +0000

A few months ago Eugenia Theodosopoulos told us that her friend and mentor Jean Louis Clement was coming from Paris to work with her at Essence Bakery Cafe. He was coming for a week to help Eugenia and her staff refine and perfect some new recipes and products for the bakery. Jean Louis is a Meilleur Ouvrier de France (MOF) en Boulangerie/Veinnoiserie recipient. He earned the MOF award in bread baking. This is the highest and most distinguished honor a chef can receive in France and Jean Louis was presented the award by the President of France.

I asked if I could come and just sit and observe (and hopefully taste test, sample and indulge) while they went about their work. Sadly, as excited as I was to meet Jean Louis, when that day came I had a head cold that no chef would want near a kitchen.

But lucky for me a little box from Essence found its way to me and look what was inside!

It was a beautiful sampling of the croissants Eugenia and Jean Louis created. There was one traditional croissant, as well as a two an chocolate and almond version. They were perfect and a reminder nothing can replace authenticity. These croissants are the real deal, not Americanized version of a croissant. A Parisian would be proud.

Each bite took me through a million buttery layers from the top crunchy shell down through to the airy center. They have a rich buttery decadence with just a hint of salt. Croissants are so beautifully complex. They are light and yet rich, flakey and still chewy, they can be a breakfast or a dessert. I would have thought that the chocolate would be my favorite, but the almond croissant won out. I don't know what it was, the sweet almond filling, the dusting of confectioners sugar on top, the little slivers of almonds. All of them were thoroughly enjoyed in our home.

I am still very sad that I missed meeting Jean Louis and watching as he and Eugenia create a little of Parisian magic in Tempe, but I am so grateful to now enjoy the results of their work. You too can enjoy the gift that she and Jean Louis brought to our valley at the Essence Bakery Cafe. You can also see them for yourself online. Eugenia posted a video of their work on her website. Bob said he didn't know that croissants could taste like that. They can, although not on this side of the Atlantic, until now.

Essence Bakery Cafe

825 W. University Drive

Tempe, Arizona 85281

480.966.2745

www.essencebakery.com

A seat with a view...

noreply@blogger.com (Kate) — Sat, 06 Feb 2010 16:56:00 +0000

Want a good seat at a hot restaurant? Bypass the wait and pull up a chair at the kitchen bar at St. Francis. There are only four seats, and they are first come first serve, but it is dinner and a show if you can snag one. We had the same great service sitting there and it provided a wonderful stage view of a well run kitchen at work. I would always sit at the kitchen table in a restaurant if possible. Cooking has become my spectator sport, and I never tire of watching the pros at work.

It does, however, make ordering a difficult task. I kept consulting the menu and changing my mind as I watched their staff at work. I didn’t catch the name of the cook who was manning the large brick oven that is the centerpiece to their kitchen, but he had a beautiful rhythm going preparing different dishes and moving them around in the heat. He had so many different dishes coming through at once and made it all look so easy. It was a choreographed dance with food.

If I could have, I would have ordered one of everything going through that oven, but I finally settled on the Roasted Chicken with the Green Garlic Mashed Potatoes in a heavenly mushroom sauce. In that wood-fired heat, the chicken skin was perfectly roasted while the meat remained so moist and tender it fell off the bone. All of the flavors melded together perfectly. Sean’s Arctic Char salad was the same. He had a beautiful piece of Char that was atop a colorful salad of beets, potatoes and herbs with a light lemon vinaigrette that really complemented the fish. All of the other dishes we had to admire as they were ushered in and out of the heat, but I made mental notes of what I hope to try in the future. I do have some serious lust now for my own brick oven. There is no substitute for wood-fired cooking.

Oh… and good news! St. Francis is now serving lunch. They have a fixed lunch menu available Tuesday thru Friday from 11:30am to 2:30pm. There is also a three course Business Lunch Special available, that looked wonderful, especially the part where they promise that you can be in and out in 30 minutes. Although there were no promises that you won’t want to linger.

My step-mother Lisa booked a lunch there this past Wednesday. She said it was incredible and that they made good on their 30 minute promise. They even sent her off with a small bag of warm cookies. She loved it so much (in particular the salad) that she booked a second business lunch there for Friday.

St. Francis

111 East Camelback Road

Phoenix, AZ 85012

602.200.8111

www.stfrancisaz.com

When you have lemons, make pasta...

noreply@blogger.com (Kate) — Thu, 04 Feb 2010 17:10:00 +0000

I have a new rainy day activity for Aidan and me. During recent storms, we spent an afternoon making homemade pasta, something I haven’t done in far too long and I have missed way too much. I credit Wade Moises at Pasta Bar for inspiring me to elevate my pasta efforts. There is just no comparison between store bought and handmade, and after a recent trip to Pasta Bar I have been joyfully ruined.

With the right equipment, handmade pasta is a relatively easy endeavor. The KitchenAid pasta rollers work well, but their food grinder attachment with smaller plates I think work the best for making thin spaghetti noodles. That, and it felt like a Play Dough maker to my seven-year-old sous chef.

Handmade pasta doesn’t need much to be wonderful, but I will say be very mindful of time. It will cook better and clump less if you make allowances to have it properly dry after you have rolled it, and then to allow it only minimal time in the boiling water. This isn’t the hard stuff that comes in a box, it only takes a minute or two to reach a proper al dente consistency.

This pasta also doesn’t need to be dressed up to fancy either. Simple is better. I usually do a pesto or simple tomato sauce when I make pasta, but this time I took advantage of all of the wonderful lemons we have available and made Aunt Pat’s Spaghetti al Lemone recipe to serve with it.

It was a little sunshine on an otherwise gray day. Enjoy!

Pasta Dough

1 1/2 cups unbleached flour

2 eggs

1 tablespoon olive oil

1 teaspoon salt

1-4 tablespoons water (less is better)

Place flour, eggs, olive oil and salt in a food processor. Process for 15 seconds, adding water a few drops at a time until a ball starts to form. Once the ball forms, run the machine for another 30-45 seconds.

Remove the dough and wrap in plastic and allow to sit for 15-20 minutes. If you are using a KitchenAid mixer, cut pasta into small sections and push through the grinder, using the plate with the smaller holes for spaghetti. You can also use this pasta recipe with other pasta rollers for thicker noodles.

Cut the pasta at the desired length and allow to dry, either on a drying rack or spread out on parchment paper. The longer you allow the pasta to dry, the less like it will be to clump when you cook it. I would suggest you allow it to dry for at least an hour.

Cook the pasta in boiling salted water for no more than 2-3 minutes. Check the pasta as it cooks, it will cook very fast.

Spaghetti al Limone

1 1/2 freshly grated Parmesan cheese

1/4 cup lemon juice

2/3 cups extra virgin olive oil

1/2 teaspoon sea salt

1/2 teaspoon fresh ground pepper

1 teaspoon lemon zest

2 cups firmly packed basil leaves

Combine the Parmesan and lemon juice. Combine the rest of the ingredients, except for the basil, mixing to "melt" the cheese in the oil. Toss sauce with pasta, top with basil leaves and serve.

A little of Paris in the rain...

noreply@blogger.com (Kate) — Tue, 02 Feb 2010 21:59:00 +0000

My name is Kate and I am addicted to the Parmesan Truffle Fries at Zinc Bistro.

There! I said it.

So much so I was at Zinc Bistro twice last week to satisfy my cravings. Just writing this is making me think of them again. These fries have started to take over my life. I have even begun my own quest to fulfill these cravings at home, experimenting with different potatoes and truffle oil, even searching to make the perfect aioli to dip them in just to scratch that itch. It is a sweet, sweet agony…

Try as I might though, there is no substitute for the real thing. And there definitely is no replicating that feeling of escaping off to Paris that Zinc Bistro has emulated so perfectly. You feel chic just sitting in one of their red booths, surrounded by the tinned ceiling, hardwood floors and long zinc bar. I was saddened that the pouring rain (both times) made sitting in their little garden patio off limits, but the candle lit glow inside helped to warm us.

Now I did try other things as well, a wonderful goat cheese ravioli with oxtail on one visit, along with the farm vegetable salad (wonderfully mixed and dressed), and their lunch special of an open-faced flank steak sandwich with mushroom soup on the second visit. Both were wonderful choices, the perfect comfort foods to chase away those rainy day doldrums.

Oh, but those fries…

Zinc Bistro

15034 N. Scottsdale Road, Suite 140

Scottsdale, Arizona 85254

480.603.0922