Tag Archives: Carrots

Office Picnic Saturday

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Office Picnic Challange – because I love coming home to an “oh by the way”

Dino has it rough

Picnic panic defense! With us, both being on vacation for two weeks and then Paul had to work in Baltimore right after it’s been a busy catch up with on my end. Paul then reminded me that it as his annual office picnic on Saturday too. So I managed to get into the kitchen and make some of my favorites to being with.  Of course, Dino was hoping I would spend more time with him after his two weeks at Hightail Hotel, than my being in the kitchen while Paul was away – but he got plenty of snuggle time later.

First – the cookie!

Perfect for a picnic as it is for dinner is one of the favorites of his office is the variation to the Black Pepper Biscotti Ifrom Valerie Bertinelli. I have made this a bunch of times and its become a perfect goto not to mention is a great based to change it up from. In today’s version, I made one with chopped walnuts and almonds (because that’s what I have handy). I also used a bit of lemon extract in place of the peel that is mentioned in the previous post since I didn’t have any handy. But go easy on lemon extract, a little goes a long way. The second version is essentially the same but without nuts or almond extract. For this one, I amped up the vanilla, added some powdered ginger and a bit of homemade ginger syrup (see the recipe below). The third version was a Spicey Chocolate Biscotti with dried cherries. This was a made up recipe, so is in draft form but I liked the version enough to bring. I think next time it needs more cayenne (most likely 3/4 tablespoon in total).  Once it gets done I will repost the final version recipe.

Second – the fruit salad

This was an easy one Summer + Picnic+ Fruit Salad. I have been making this cool watermelon chili, but on a recent episode of Sara Moulton I saw this new version that uses Watermelon, Cantaloupe, Feta Cheese, and Procuitto. I have made it now for several potlucks and news this one would be perfect. She adds paprika which gives it this sweet smokey flavor for a different twist. Sara’s version of Two-Melon, Proscuitto and Feta Salad is really good as is. Try it first then change it up for your needs. At times I have swapped in smoked ham slices and or pepperoni in place of the prosciutto. I change up the nuts from time to time.

For this weekend version, I kept it pretty much the same but swapped out 2 tablespoons of olive oil with 2 tablespoons of a local Habanero infused olive oil. You will notice that this shot has a lot of extra marinades. That is on purpose. I like to much that I save it and use it as a salad dressing base or as we did on vacation when I made it. Just add more melons.

As an extra – cold marinated cucumbers and carrots

This is one from my childhood I revamped. its quick and easy to make – tastes better the longer you let it chill. But equally as good with a 30-minute marinade. Unlike the Pickled Carrots and Jalapeños I did before, these require no heating. Just chop, pour, season and chill. This one I eyeball for measurements – eventually, I will try to measure it out. Slice up some 2-3 English cucumbers on an angle, toss in come carrot slices (or buy them already fancy sliced), add 1/2 cup of white vinegar, juice of 1/2 lemon, salt, pepper, red pepper flakes, add chopped parsley or cilantro, 1/2 cup of sugar and 7 or 8 ice cubes (1/2 of chilled iced water works too if you are short on time). Mix well and leave in the refrigerator 30 min to overnight. Taste to flavors. You want a tart, sweet, herbed crunch. Most fresh herbs work. As does add sliced raw peppers (hot or sweet), radishes, even celery.

 

Ginger Syrup 

Ingredients
  • Several large pieces of ginger, peeled and rinsed and sliced, approximately 4-6 inched or about a cup sliced.
  • 2/3 cup water
  • 1/3 cup granulated sugar
Directions

In a saucepan – cook the ginger, water, and sugar first to a boil then reduce heat and simmer for 10-12 minutes. Remove from the heat to cool 5-10 min. Once cool, strain out the cooked ginger into a clear glass jar. add a few uncooked peeled pieces of ginger and refrigerate.

Note: If you want some extra zing, add cinnamon sticks or rosemary to the simmer and strain out.

Book Club Goes South Of The Border; So Did My Cooking This Week

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After a rough week – I needed to “stress cook” with Mexican themed dishes

To balance the very healthy dinner the other might, and inspired by the book that we’ve been reading for Book Club this weekend; The Uncomfortable Dead, with its Mexican theme,  I decided to look into some older recipes and given I needed the distractions – went out to try these Mexican themed recipes.

Mexican Wedding cake/cookies

First I tried my hand at a batch of Mexican Wedding cake/cookies (aka Russian Teacakes or Snowballs); it would seem that most cultures have a version of this butter, sugar, flour & nut recipe and everyone has an opinion on what makes them authentic and the “best”. So while mine didn’t come out the way I planned with a cute little crescent or ball shape, and they looked more like “pillows” than I intended they still ended up tasty.  I think I went short on the amount of flour I was supposed to add so they spread during the bake – but from the feedback, I got – lots of folks said to keep it that way. This cookie has always been a favorite one of mine, that one of my Aunts would often make, but I tended not to eat them when out in public, because some versions (especially the Italian one) have hazelnuts. Which is one of the few foods I am strongly allergic too. But in the spirit of Book Club, I thought, “let’s go ahead and I’ll make them” and to make them my own, I did a rough toast and grind of not one nut, but three;  toasted pistachios, almonds, and pecans! Now the recipe is super old school, including the mixing, is all by hand, and I mean “hand” no mixers or spoons. So you can imagine the mess at one point.

Pickled Carrots and Jalapeños

Back in the day, when I first moved to San Francisco, I came across a tucked away Taqueria in the Mission that the owner used to make buckets of pickled carrots and jalapeños. They weren’t something I had tried before moving here. So while she is now long past, I always try to look for that perfect heat and crunch. So “hot off the presses” from the fermentation class I took in April, I decided to also whip up some of my own pickled carrots & jalapeños for Book Club.

 

Cherry tomato and Red Wine Jam

The primary dish I had planned to bring to Book Club I started the prep on Friday night so that a certain someone could sleep in and not hear me banging around the kitchen. This dish is actually one from Pati Jinich’s Cherry tomato and Red Wine jam on goat cheese covered toast. She is the lively and creative host of Pati’s Mexican Table which I have been tuning into more and more

When I first read this recipe, I had an “hmm so it’s like a warm Mexican style bruschetta” moment, but like the cookie, most cultures have some kind of combination of tomatoes, cheese, and bread as a starter. Still, the recipe looked good, and I thought I’d give it a try. I have to say I’m glad I did. It was a super easy recipe to make, the outcome was very very tasty.

Note to self: It holds up well so would be perfect for entertaining (think the annual holiday open house) by doing parts of the prep the day before, the do the simmer in the morning and spoon it out just before serving.

The only thing I felt I needed to do differently from the recipe, was adding a little squirt of lime into the tomatoes before spooning out. I think next time I could use a little extra zing with some diced jalapeño too. But overall a definite win.

Also managed a few treats for the guys!

If you follow this blog you know that over the holiday I did some fun bookmarks and “Keepers” from old jewleryWell I figured it would be fun to create some old school bookmarks to surprise the Book Club with as a companion theme to the book “The Uncomfortable Dead“.

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