Tag: Fruit

Check for Chickpea(flour)

IMG_7398The fall might be seem like lightyears away, but we have already started to look at delicious, tasty and inviting cookbooks that we hope to sell at our book fair later this year. As you know, I’m always on the lookout for lesser known authors who put extra thoughts into creating recipes for the home chef that are doable on a weeknight while still being nutritious, delicious and satisfying. One such book I really like is Chickpea Flour Does It All by Lindsey S. Love who is also the creator of Dolly and Oatmeal.

Garbanzo – or chickpea flour – is made from finely ground, dried chickpeas. It has all the characteristics I am looking for in a flour: it’s gluten-free, grain-free, low-glycemic, and exceptionally high in protein. While relatively new in Western Cuisine, it has been used for centuries in Mediterranean, Indian and Southeast Asian cooking. I’ve written about making Farinata with chickpea flour before. The reason I prefer it to other more main-stream gluten free flour options is that it has a taste that reminds me of whole wheat flour, which I love. Many of the flour alternatives are just starchy fillers without much flavor. What do you think of it?
This cookbook contains a collection of recipes that focus entirely on this versatile and nutritious ingredient. I’ve tried the Sweet Crepes, the Mango Poppy Seed Cornmeal Muffins and want to share with you a Dutch Baby that was inspired by a recipe in the book. You can whip it up in a jiffy and it bakes while the kids are still waking up. What a perfect way to start these gorgeous summer days. Come and cook with us!

Show Your Love with Strawberries

IMG_5664In case you missed it, Valentine’s day is upon us. Sure, there are lovely cards, fragrant roses and red knickers but what better way to celebrate your loved ones than with a platter of chocolate covered strawberries. They are what I call big-bang-for-the-buck desserts as they are easily prepared and go a long way in making a big impression. So come on, show your love with some Chocolate Covered Strawberries this Valentine’s. Come and cook with us!

First off, let me say that buying strawberries in February isn’t exactly intuitive unless you live in California where they seem to be growing year-round. And if at all possible, I buy the organic versions as per EWG’s Dirty Dozen Shopping list. My loved ones are partial to dark chocolate, but you can also do milk chocolate if that is what you and yours prefer.

The recipe itself is very easy and done in three simple stages: wash and let strawberries dry, heat chocolate and dip strawberries, let cool and decorate. That’s not too complicated, is it? There is only one thing you have to be careful about: make sure that no water droplets mix in with the melting chocolate or it will seize and change the consistency of your chocolate cover. Still yummy, but more like a ganache than a hard shell. And if you run out of strawberries, take some firm blueberries and dip them, too, for a fun little diversion from the more classic Valentine’s treat.

Take a look at the pictures below. They pretty much explain the whole process. Hope you feel inspired to shower your loved ones with a selection of chocolate covered strawberries this Valentine’s. Be loved! Come and cook with us!

Chocolate Covered Strawberries

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Cheering for Cherries

_DSC0546I can hardly believe that we’re already in June. That means the school year is coming to an end, June gloom is dictating the temperatures in SF and, of course, it’s cherry season! The farmer’s market stands are crowded with all kinds of stone fruits including peaches, nectarines, plums, pluots, apricots and cherries. Get your filling while it lasts. As far as I’m concerned, I can’t have enough cherries. The best way to eat these little juicy gems is probably right off the tree or at least by popping them into your mouth and letting the sweetness run down your chin. However, if you want to eat cherries in a more mannered way, and without messing up your clothes, we suggest you try this estival quinoa salad. Who says you can’t dress a fruit salad. Come and cook with us! Continue reading “Cheering for Cherries”

Make Way for Preserved Lemons in Your Life

IMG_0986If you are like me and have a sweet spot for Middle Eastern foods, then you have probably tried a few recipes that feature preserved lemon. Or at least you have seen them on the ingredient list and maybe wondered what they are. Don’t be discouraged and give preserved lemons a try. They are easy to make, add an amazing flavor intensity to any dish and absolutely belong into your range of condiments. Come and cook with us! Continue reading “Make Way for Preserved Lemons in Your Life”

Juicing, According to the Wall Street Journal

a0e7611ca7e111e289de22000a9f1406_6My mother has always been at the forefront of sustainability, health and nutrition. Early on, we learned about the importance of saving the environment, living a healthy lifestyle and making sound nutritional choices. Being reminded to switch off a light bulb when leaving a room, using environmentally friendly cleaning products and taking advantage of public transportation might all be very “old-fashioned”, but they are hard habits to kick. What she also knew back then, is that juicing is good for you. I remember the times when I was pretty much forced to drink what I thought was the most ghastly thing ever: raw beet juice. It looked like blood and tasted like the earth, but my mother insisted that it would be good for me. Well, fast forward to now and we are inundated by juice bars, which are popping up left, right, and even in The Wall Street Journal – not exactly  where you’d expect to see information about juicing, or is it? Here for your benefit is the Juicing A-Z according to the WSJ. Come and juice with us! Continue reading “Juicing, According to the Wall Street Journal”