Summer is still in full swing, here in Southern California! As a matter of fact, we’ve got a forecasted temp of 106 on Monday. I think I may melt. But, have no fear… I’ve got a couple of ideas for you to use on those crazy hot days where you don’t want to turn on the oven, or take too much time making dinner. Plus, there’s a song you’ll tap your toes to at the end :)
The first is a seafood dish. Yes, I said seafood. I’d sworn off of the stuff since I was very young because it tasted, well, like fish. And, I really never liked it. Keep in mind I was pretty much a freak of nature with this mindset, since I grew up on one of the most popular beach cities in the state. ;-) Anyhow, I’m starting to eat it because Kenny loves it. Anyway, my new daughter Kelsie spent this past summer in Alaska and she sent us some beautiful salmon that she had caught. What a treat! Kenny grilled it up with some butter, lemon, and a spice blend we made. Then he grilled some lovely pineapple “steaks” for a side. I topped the fish with my simple Pineapple Pico, and it was delicious! Continue reading
Today I’ve got a guest blogger. I’ve followed her for quite some time, and I LOVE her cooking style! Through various chats we’ve discovered that not only do we have a common passion for food… but she also lived in my hometown of Santa Barbara for quite some time. What a small world!
This incredibly talented self-taught chef worked as a personal chef for eight years and as a caterer for ten years after that. She has the writer of a weekly newspaper column, taught cooking classes, worked as a recipe developer, was a health advocate promoting feeding children healthy food, had a cooking show, and even wrote a cookbook. And she’s my special guest today!
Ladies and Gentlemen,
may I introduce Chef Mimi!
“There nothing quite like a fresh salsa in August, when ripe tomatoes are abundant.
A simple addition of red and green onions, some cilantro and a dash of Tabasco sauce
makes a perfect salsa to serve with chips, or pico de gallo-style.
But if you’re willing to cook a salsa with summer-ripe peaches, you will swoon at the results.
Best slightly warm, with chips, and perhaps guacamole.
A perfect spread for a summer’s eve.
Margaritas optional.” – Chef Mimi
Yes, Portland has an amazing landscape, beautiful architecture, and a hip, cool vibe about it… but today I’m focusing on the sugar. Why? Um, hello…. SUGAR. Here are a couple of fabulous sugar finds that my new husband Kenny and I found while on our honeymoon in Portland, Oregon last week. PLUS… today marks the second anniversary of SockmonkeysKitchen.com!
This is an outstanding representation of what ice cream really should be. A sign inside reads: Our ice cream is handmade in small batches using only all natural dairy with the best, local, organic and sustainable ingredients Oregon has to offer, as well as imported flavors from small hand-picked farms from around the world!
With a whopping 17% butterfat in it, you’re getting the cream of the crop. ;-) We visited the NW 23rd location twice, and I was pretty sad that we didn’t go more. The line wrapped around the building, so I knew it was going to be good. Once we’d gotten inside, the servers were all walking out from behind the large counter to give samples. Mind you, these are not the tiny plastic “only one per person” spoonfuls that I’m used to. Noooo…. As many as you’d like, each on a large silver spoon. “Just bring the spoons back when you’re done and we’ll wash ‘em” the polite girl said to me. Holy cow. Alrighty then.
I tried a few, and each were beautifully flavored and wonderfully paired. I loved that there wasn’t a ton of sweetness, and some flavors were very savory. Their classic flavors range from the Almond Brittle with Salted Ganache, to the Arbequina Olive Oil, to the Coconut with Petunia’s salted Caramel Bars….. and the Portland Farmer’s Market Series boasted flavors such as Tomato Water Olive Oil, Carrot Watermelon and the daring Bone Marrow & Bourbon Smoked Cherry. The Pear with Blue Cheese, Freckled Woodblock Chocolate, and Cinnamon Snickerdoodle were just a few that we tried. The strangest combo was the Bunk Hawaiian which besides pineapple (and I think coconut) had pork jelly belly in it. I let Ken taste that one on his own. ;-)
Hello from Portland, Oregon! Believe it or not, last week was the first week I ever missed a blog…in 2 years… But I have a good reason ;-) I got married two days later :-)
My new husband and I are vacationing in Portland, Oregon and are loving it! I cannot wait to tell all of you about our lovely food experiences we have had here.
From unbelievable ice cream flavors to grass fed beef to amazing locally roasted coffee, it seems that Portland has it all :-)
So please sit tight and wait until next week and I can promise you that the wait will be worth it! Until then, Ta Ta!
Today was hot! Wait, who am I kidding? It’s been hot for weeks!
I absolutely am missing the Autumn and Winter weather… the cute sweaters …. and the amazing food! But, for now while Southern California is masquerading as Florida (yep, we’ve got the humidity too! ack!), I’ll stick to warm weather meals.
Even though I talk about salads on here quite a bit, I’m doing it again for 3 reasons: Continue reading
This summer time heat has made me crave my favorite Potato Salad! (PS: it’s healthy!) I’d *really* appreciate it if you’d share this link with your friends, Thanks! =0)
Originally posted on sockmonkeyskitchen:
Summertime can be sooooo confusing. Your favorite magazines show photos of all of the warm-weather favorites, like Potato Salad, Fried Chicken, and Root Beer Floats… yet you also want to fit into that swimsuit or those cute new shorts. Plus, you have been trying to eat much better lately. It seems to be a dilemma that’s been hitting a lot of people lately.
Potato Salad, it’s time for your makeover.
When Tracieinvited me to her 3rd Annual 4th of July Beach Party, I knew I wanted to bring something tasty to go with the Tri Tips that were going to be grilled. I thought to myself, “what better than Steak and Potatoes”? yum! So I went about changing my favorite Potato Salad recipe into one that would not only taste good, but would fit into the “healthy” category too.
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Every time I walk by a Williams-Sonoma store, I am pulled in by a force that is stronger than any top-of-the-line vacuum on the market. Ever since I can remember, the store has had such a refined feel to it, and the staff is always so welcoming and willing to help. I cannot tell you how many times I’ve walked in to browse and been greeted with a snack or beverage. It’s kind of like going to a dear friend’s home. A friend who can cook. Really well. ;-)
Last weekend, Kenny, Cody, and I attended one of their free classes. Yes, folks, they will teach you some pretty amazing techniques and ideas… without charging you a thing. Oh – and you get to taste the creations at the end! Win-win! I’d always wanted to go to one of these, and when I saw this class was called “From the Garden”, and that they’d be some type of canning, I was in. You know I love to pickle beets (here’s my blog about that), but canning/pickling itself is one of those things I just don’t do enough of. So, I figured it I went, I’d get the motivation I needed. It worked. I’m dying to start up again after the wedding.
We walked in, and were immediately greeting by Chef Gina, whose caffeinated effervescence was contagious. If you’re ever able to attend one of her classes, I cannot tell you how much you’ll enjoy her super-fun, sweet style. “Welcome in, folks! We’re going to be making pickles today!” After introducing herself and her assistant, she was off and running. She talked about the importance of sterilizing jars when canning, and showed us this new item (or at least new to me!) made by the Ball company that can sterilize your jars in only 12 minutes. What?! I’ve done it either in the dishwasher, which takes a ton of time, as well as water…or by boiling it in big pots for what seems like forever. Great tip! This contraption also will help can your pickles, jams, tomatoes… whatever you’re canning…. without a worry. Now don’t get me wrong… this class wasn’t on the wonders of a product they were selling, it’s just that I am a major gadget girl and this one was extraordinary. I’ll give you a link at the bottom of the blog so you can take a look at this beauty. Continue reading
I enjoy trying new things. And, as I’m getting older, I’m wanting to branch out with my tastebuds even more. So, yesterday I was shopping at Sprouts and I found something fun: Kangaroo!
My son Chris was coming over for dinner, which prompted the need for it as well. If you’ve read any of my posts about him, you’d know he’s the biggest carnivore I know. Plus, he’s always open to tasting new meats, which is awesome. So, I knew that he’d want to try it. :)
The kangaroo is from a place called Durham Ranch in Wyoming, and I love what the website have as a mission statement:
Since I’m crazy busy with the wedding plans, I thought I’d bring back a DELICIOUS treat from last summer as my 100th post. My Mom’s Rhubarb Pie is an outstanding dessert that I know you will absolutely love! Take a read, and try it out. Please make sure to say hi to my Mom in the comments, since she reads them too!
Originally posted on sockmonkeyskitchen:
My mom has many cooking/baking talents, but her Rhubarb Custard Pie is one recipe that really gets a lot of requests. So, of course I was very excited when she asked if I’d like to use it for a blog :) What’s even better…all of the photos of pie that you’ll see are hers too.
I’ve heard that when my nephew would come visit her from college, it was the one thing he’d request. Every time.
When I was at her house for Mothers Day, we were talking about rhubarb, and she told me that she always gets *interesting* comments from Grocery Clerks when she buys this pretty veggie at the market. Here are a few:
- “Sooooo, is this red celery?”
- “How do you eat this?”
- “What is this, anyway?”
- “Do you know…you’re the only one who ever buys this?”
Really?Maybe it’s because I’ve seen my mom make her pie so…
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It’s Summer time!
Now that the heat has overtaken us, my guess is you’re not wanting to spend a ton of time in the kitchen, right? There are pools to swim in, beaches to walk on, boats to sail on, and weddings to plan. Okay, maybe that last one doesn’t apply to you, but it does to me – I’m getting married next month! Because of that, I’ve taken some shortcuts here and there, since I don’t have a lot of free time these days.
So, for those of you who just need more hours in the day, because you don’t have a magical clock that will indeed stop time (where can I buy one of those?!), I give you my Summer Shortcuts. I’m calling it “Part 1″ because I’m pretty sure there will be a part 2. :)
The first shortcut came about when my parents came to stay for a couple of days recently to help around Kenny’s house. It was pretty warm, so I didn’t want to turn the oven on. I grabbed a few ingredients at the store and started throwing them together. It was super quick, super easy, and one you could do in no time. Hooray to that!
So, here’s your first shortcut of the day…. Cucumber Pico. You’ll notice the tomatoes are all halved. Don’t worry… there’s an fast way to do this! Remember the little trick I told you about in last week’s blog for cutting grapes? Well it works equally as well on tomatoes!
Cucumber Pico (paleo)
1 carton organic sugar plum tomatoes, halved Continue reading