Category Archives: On Eating Around

A quick list of food related Commentary, Rants & Raves

Spicy Citrus Jicama & Mango Fruit Salad with Blueberries and Mint

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I tried this for Pauls office picnic and have done it several times since with both a vegan version and a regular one.

Several versions exist online but I found them too plain for me – so I adapted it some with adding the blueberries and more citrus.IMG_2995 The big part of this is not to add herbs like basil unless you want it to become more of a “salsa”.

Ingredients

 

  • 3 tablespoons sugar (for vegan use Agave Nectar)
  • Grated lime zest plus 3 tablespoons juice (2 limes)
  • 1/4 teaspoon red pepper flakes ( too taste – I usually add more as the Jicama can take it)
  • Pinch salt
  • 12 ounces jicama  – diced
  • 2 mangos chopped
  • 2 oranges and the zest of both of them
  • 1 lemon
  • fresh mint leaves
  • a pint of blueberries
  • 1 tablespoon of honey (or early season maple syrup)(optional)
  1. Prepare the JicamaIMG_2996
    1. Peel the jícama, and cut into 1/4″ dice (should yield 1-1/2 cups).
    2. In small saucepan, add the sugar, 1/2 the lime zest and juice, 1/2 the orange zest, 1/4 teaspoon red pepper flakes, a pinch salt. (note adding some fresh ginger root also has a nice flavor)
    3. Put over medium burner and cook for 3 minutes until the sugar dissolves; stirring constantly.
    4. Remove pan from burner, stir in jícama to coat, and allow the syrup to cool for 20 minutes.
  2. Rest of the fruit
    1. Meanwhile, peel the mangos, removing pit, and cut into 1/2″ dice (should yield about 4 cups).
    2. Add to a large serving bowl.
    3. Peel your oranges and cut away the pith. Slice into 1/2″ thick rounds and then into 1/2″ dice.
    4. Add to bowl with diced mango.
    5. Add the rest of the lime and orange zest, honey and toss.
  3. After the syrup has cooled for 20 minutes, pour over fruit in serving bowl and toss until well combined.
  4. Cover and refrigerate for 15 minutes prior to serving.
    1. I think this is better after it has sit for a few hours or overnight.
    2. Add the chopped mint before serving.img_3307

You can add more lemon if you need it brighter. the amounts are really a tarting place – depending on if you buy your mango already cut up, how sweet it is, and how large your jicama is – you can play it by taste. This feeds a lot – figure 5 -8 people, so is great for a picnic or potluck

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Other versions include:

Mango, Orange, and Jícama Salad

https://www.americastestkitchen.com/recipes/7783-mango-orange-and-jicama-salad

 

Cast Iron Skillet S’mores

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Super easy. Both adult & child friendly.

Several variations exist for this dish – but they all essentially say the same thing.

  • 1/2 tablespoon butter
  • 1 1/2 cups chocolate chips (semi-sweet, milk chocolate, or a combo)
  • 15 jumbo marshmallows, halved ( use larger scissors to cut them)
  • Graham cracker squares

Heat your stove to 450 degrees and use a good solid heavy pan – Cast Iron is perfect, put the pan in the middle of the oven while it is heating up! This is important – you want the pan good and hot.

Once oven lets you know it has hit 450, wait 5 more minutes. Then using a pot older or mitt (Don’t even ask me why I need to mention this…) take the pan url of the over and place on the stove.

Place a good pat of butter in the center of the pan and as it sizzles, move it around so the bottom and sides are covered with melted butter.

Pour chocolate chips in an even layer into the bottom of the skillet to form a good layer.

With out touching the pan or the melting chocolate, arrange the marshmallows to cover and fit (much like biscuits)  – essentially cover all the chocolate.

Bake for 5 to 7 minutes or until marshmallows are toasted to your preference (watch closely!). Remove from the oven and allow to rest for 5 minutes. This is important.

Serve with graham cracker squares or sticks, pretzel sticks, biscotti – you name it. …but be careful, because the dip (and the skillet) will be very hot!Notes

A few collected notes from the recipes:

  • One of our pals suggested adding bananas to the pan after the butter then adding chelate – but I am thinking that might not get the chocolate fully melted – but I bet you could add them on top under the marshmallow.
  • You may use another type of oven-safe baking dish, but it should be noted that the chocolate will probably melt more evenly (and stay melted more consistently) using a heavy cast iron skillet, which retains heat better than other types of dishes.
  • Be sure to let the skillet rest for 5 minutes before serving so that the residual heat from the skillet can finish melting the chocolate chips. Some of the chocolate chips may retain their shape, but once you dip a graham cracker into them, they should be fully melted (in the same way that chocolate chips melted in the microwave hold their shape until stirred).
  • Adjust the proportions of chocolate and marshmallows to your liking or to the size of the skillet or baking dish that you use, but don’t make the layer of chocolate chips too thick or they may not fully melt.
  • You may use whatever type of chocolate or marshmallows you have on hand…finely chopped chocolate, mini chocolate chips, regular chocolate chips, mini marshmallows, (halved) jumbo marshmallows, etc.
    Here is the one we used ; http://www.fivehearthome.com/2014/08/10/smores-dip-baked-in-skillet-oven/

 


Just an last minute grill day

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After several bday meals out last week, including a great dinner at our local Espetus, dinner & a movie night @drafthouse I fugured it was a cook at home day.

Using a new find, cherry bbq sauce ( picked up on my recent trip to Traverse City, Mi) – the menu called for grilled chicken thighs, an adapted  vegan adapted spicy sweet mango-jicama salad, homestyle baked beans, coffee-cocoa nibs rubbed eggplant planks, roasted broccoli and a few pals willing to bring string beans, patato salad and some sweets for after. Friend added green beans and potato salad..

I will post the recipes for the Jicama & Mango salad shortly, and well share more on the Baked Beans fiasco too

Sundays the way they should be..oh wait it’s only Saturday.

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imageEnjoying a summer memory

From sweet to savory.. much like it’s staff, my morning visit at Joe’s Coffee is how I start my days in ptown. With the everchanging, yet consistant range of people watching, parade of “walk of shamers” to the local dishen up “care” with the daily menu of  “did ya hear about”, I can say I wouldnt have it any other way.

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On the Saturdays when the Farmers Market is in; you never know what specialty awaits. Today it was fresh local  jared tomato sauce from Foss Farms.  My order, which will be arriving in San Francisco by mail soon after my return

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Relish isn’t just a summer goto place – here comes “santa”

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Let’s face it  – every so often, you just need a good cupcake. Sometimes you want to get creative with the fancy flavors and icing – but more often than not, I want plain, good, deep dark chocolate with a slightly gooey, sweet chocolate frosting.image

While it Ptown of the summer, one rainy day I knew just where to go! Relish. Down in the west end, this little but highly fast and efficient sandwich, snack & bakery shop not only puts out some great sandwich and sides – they do some incredible desserts. I would say I eat three several times eat stay.image

A new feature I noticed this year was that your an order xmas cookies!! A pretty great idea – what better way to treat friends and family than with food products you already love. they have an entire holiday menu of options to choose from.image

Over on the website – I notes posting from the past that indicates; they do Thanksgiving Pies and Cupcakes and kick off  a workshop for Christmas cookies.  Orders for Christmas need to be placed by December 1st.

imageFor more information, give them  a call at 508-487-8077.

you can find them at:

93 Commercial Street (at Cottage)  Provincetown  MA  02657

p: 508-487-8077

e: info@ptownrelish.com

 

Date Night is about the food and the man

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Traveling so often for work, having our four-legged third, wanting attention along with both of us having demanding work and social time – –  getting time out with just the two of us alone isn’t always easy. So when we can do it, we take it. Last week we wanted to go see the new Meryl Streep’s new film, Florence Foster Jenkins at the CineArts at the Empire and had time to eat at one of my  favorite West Portal resturant; Trattoria da Vittorio. 

I really can’t say much more about them except “just go already”. If you want authentic italian foud with a Calabrian influence you can’t go wrong. 

http://trattoriadavittorio.com/

150 W Portal Ave, San Francisco, CA 94127

Some Home Cooking to get me back in practice (Part 1)

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IMG_2946 IMG_2951 IMG_2952After several weeks of vacation and a lot of work travel I haven’t been able to cook as much as I tend too. So when Paul got word about his promotion, it was a good reason to try out a few new recipes I have been waiting on.

First off was the Pineapple Upside-down cake; for some reason I had a craving for its sweet and gooey texture when I got back from Provincetown. I cheated some and used a Duncan Hines box as the starter (and they were recently on sale) along with canned Pineapple. The recipe I started with is below and my changes are in red.

  • ½ cup (1 stick) butter or margarine, melted
  • 1 cup firmly packed brown sugar [I prefer dark but light will do]
  • 1 can (20 oz.) pineapple slices, drained and lightly patted dry
  • 4 Maraschino cherries, halved [I forgot to buy them..]
  • 1 package Duncan Hines®  Signature Pineapple Cake Mix
  • 1 package (3.4 oz.) vanilla instant pudding and pie filling [I actually use coconut instant pudding – it adds a different yet subtle taste.]
  • 4 large eggs
  • 1 cup water
  • ½ cup oil
  • 1 teaspoon of vanilla extract
  • pitch of salt

Intructions:

Now the cast Iron pan I use is larger than the one they recommend by an inch or two.. but that just means it won’t be a high

  • Preheat oven to 350°F.
  • Melt butter in 12-inch skillet with oven-proof handle or cast iron skillet. [Because I use a cast iron skillet, I actually put the pan in the oven while it heat up, then once hot, put in on the burner while I add the butter to melt]
  • Remove from heat. Evenly sprinkle with brown sugar.
  • Arrange pineapple slices on top of mixture and place cherries in center of each pineapple; set aside.
  • Combine cake mix, eggs, water, oil, salt, vanilla and instant pudding in large bowl.
  • Beat with an electric mixer at medium speed for 2 minutes. [Mixing by hand works perfectly fine as well]
  • Pour batter evenly over fruit in skillet.
  • Bake 50 minutes or until toothpick inserted in center comes out clean. [My oven had the cake perfect at 42 minutes – but had I wanted a more well cooked top, I could have left it in longer.]
  • Cool cake completely on wire rack in the pan. While it cools the dome in the middle will sink down and flatten out.
  • Invert onto serving plate.

Now to kick this up a few notches – you could drizzle in rum over the cake while it is still warm.. I am just saying..

 

Angel Mornings @ Gifford House

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I have been lucky to have the generous tasting of these folks from the different locations in Ptown over the last few years – so was excited to check them out at the Gifford House in a traditional dinning room setting.

I am so glad we did. A great menu – actually pretty large by Ptown standards for breakfast fare. It’s not going to rock your socks off  “ambiance” wise – the room is basic to what it needs to be – but the flavor and food quality is where it is at. They make basic ingredients, taste the way they are supposed too and they invite you to “kick it up a notch” with the graceful punch of seasoning and combinations. From the egg scramble with sausage to the omelettes.. I could eat here every morning.imageCheck out the full image

menu. They are open 8am to 2pm and the entire Menu Served All Day

508-487-8600

 

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