Breakfast for one: Farmers Market Chevre on Toast with Honey and Strawberries

Breakfast inspired by a farmers-market-and-wine date with my friend, Joy, yesterday. No, I’m not suggesting Sauvignon Blanc to start your day. We had a tasty bit of chevre, wrapped in phyllo, baked and served with honey, pistachios and strawberries (photo below). I’ll have to make that one too, sometime.

We sat outside on the patio, a few steps away from the chevre stand. As we chit chatted I was distracted not only by the cute guy selling the goat’s milk products, but the sign that said he sold popsicles. He didn’t have any, so I settled on a few ounces of plain chevre.

Spread on whole-grain toast with strawberries and honey. 

This would also taste good with homemade ricotta.



Basil Lemonade

About a month ago, I received a delightful request from my friend Dee:

BreezY!!!
This community in Nicaragua has an abundance of basil in the garden, and a plethora of lemons from the neighbors, and it took me a while but then exploded like a brilliant star when I remembered your basil lemonade! Please for the love of sweet delicious summer drinks can you send me the proportions?
Missing your cheery chipper self,
Dee

Since lemons abound in San Diego too, I figured it was time to make myself some basil lemonade. I looked around for an affordable citrus blender, but my sister filled me in on a “Rachel Ray” tip–use the beater of a hand mixer.

I juiced 6 or 7 lemons into a measuring cup and strained the pulpy liquid into a pitcher. Perfectly easy lemon juice.

To make the basil infusion, I started with a 1-to-1  simple syrup. I added a “healthy bunch” of fresh basil leaves and allowed them to steep. The same method can be used to make a variety of infused syrups to elevate drinks, desserts or pancakes. A thicker, mint-infused syrup has a tasty effect on whipped cream, for instance.

Serve the lemonade with a few lemon slices and basil leaves to really make an impression. This is one recipe to pull out when entertaining. People love it, and remember it. Like my equally cheery friend, Dee.

Basil Lemonade

Makes 1 1/2 quarts

Ingredients:

 Water

 1 cup sugar

 1 generous bunch of fresh basil

 1 cup lemon juice

♥♥♥ Optional yumminess: A shot of tequila per serving. Just saying. 

Method:

Make a simple syrup. Bring 1 cup of water and 1 cup of sugar to a boil. Turn the heat to low and stir until the sugar dissolves, 3 minutes.

Add the basil leaves to the syrup. Cover and let steep for 8 to 10 minutes. Remove the basil and discard.  Set syrup aside to cool.

Combine cooled basil syrup and lemon juice in a pitcher. Gradually stir in water to taste, around 4 cups. Serve with ice, lemon slices and a few more basil leaves.

Dinner for one (or two): Lemon Pepper Pasta with Spring Peas

Months ago, I went to Trader Joe’s to pick up a pack of fettuccine. I didn’t expect the store to have what I really wanted, lemon-pepper pasta, yet there it was. If you don’t have a Trader Joe’s in your vicinity, the fettuccine will do. Use what you have, and better yet, use what’s in season–like the sweet, fresh peas I picked up at the farmers market.

This dish has a thousand variations. I’ve made spicy spaghetti and shrimp, linguine with arugula and cremini mushrooms and the latest–lemon-pepper papardelle with spring peas. It’s the technique I learned for making it that puts dinner on the table in 15 minutes.

This is the way we’d make the popular asparagus-and-sun-dried-tomato fettuccine–another tasty combo–at a restaurant I worked at last year. I took the method home and ran with it. At the time, I usually planned a pasta dish around a from-scratch tomato sauce that took hours to simmer or a heavy, creamy, white sauce. There’s a time and a place for those, but this recipe is simple, light and versatile.

Mom's garden is coming along at a snail's pace. Lettuce sprouts.

There are a few key elements to the recipe:

The pasta (any, though dried works better than fresh)

The fat (oil, butter or both)

The acid (wine, vinegar and/or citrus)

The allium (garlic, shallots, chives*)

*If using chives, chop and mix them in at the end.

I usually include something green like asparagus, broccoli or peas. Sometimes I just thrown in some shrimp. Whatever I have or I’m craving works. Sautee a 1/4 teaspoon of red chili pepper flakes for a touch of spice. Finish off with fresh herbs, a twist of lemon and a pinch of Parmesan.

The key is to unwind and make a quick, but delicious meal for yourself that isn’t a bowl of cereal or a quesadilla.

Lemon-Pepper Pasta with Spring Peas

Serves one

Ingredients:

 1 handful of pasta, lemon-pepper or plain fettuccine

 1 tablespoon butter

 1 tablespoon olive oil

 1 tablespoon shallots, sliced

 1 quarter of a lemon

 White wine–a glug or so

 1 handful of fresh (or frozen) peas

 Salt, pepper to taste

 A few leaves of basil, hand torn

♥♥♥ Optional: Parmesan cheese. 

Method:

Put some music on and pour a glass of wine. Set a pot of water on to boil.

Slice the shallots, if you haven’t already, and cut the lemon too.

Once the water comes to a boil, add salt and stir in the pasta.

Heat a skillet over medium-high heat. Add the butter and oil. When the butter is just melted, add the shallots. Cook until the shallots begin to turn translucent, about 2 minutes. Pour in a couple of glugs of wine. If flames burst out, don’t worry, just pull the skillet off the stove for a second until they go away. Cook for a minute or so.

About now, the noodles are probably done–taste them, drain them, set them aside.

Add the peas to the skillet. Cook until heated through, about 2 minutes. Add the pasta and arugula and toss to combine. Serve into a bowl or onto a plate. Top with a few hand-torn basil leaves, a squeeze of lemon, salt and pepper. Parmesan is a nice touch too.

Mr. Beaver is hanging in there. Saffy's latest toy victim.

Fotografias

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A few of weeks ago I did what I dislike to do–I promised a post with camp-friendly foods and I haven’t delivered. It’s still on the way. I didn’t capture any food photos while in Joshua Tree, so I hoped … Continue reading

Summer’s-on-its-way Fruit Salad

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Pineapple, jicama, mango, strawberries, pumpkin seeds (pepitas), a sprinkle of cayenne and a squeeze of lime.

This is the sort of treat you can buy from a street vendor in Mexico, Ecuador or L.A.–where a friend treated our car full to a bag of something similar.

Other options include cucumber, grapefruit, cilantro, etc.

Joshua Tree N.P. with Camping-kitchen-kit essentials

Ahhh… I came back rejuvenated after a short camping trip in Joshua Tree National Park. A few days without internet and running water was just what I needed. It’s prime desert time in March. The sun shines brightly, but temperatures aren’t overbearing yet. Wildflowers are blooming. Travelers of all kinds are crawling out of their winter cocoons for a taste of spring.

A few years ago I camped in the nearby San Bernardino mountains with my friend, Michelle. She had an enviable kitchen box to go along with her tent and other camping gear. Since most of my camping trips have been last-minute affairs, I never had a chance to put together a camping kit until the most recent trip to Joshua Tree. Coincidentally, Michelle was the friend who planned the trip and invited me out. Of course, she had her kit, but I was excited to show mine off too. Now, this isn’t a backpacker’s kitchen kit. This is for when you’re driving up to your spot and you want to pull out all the stops–smores and all.

Camping kitchen kit essentials:

♥ A twenty-gallon plastic tote. To hold everything.

♥ Camp stove. Unless you plan to cook over a fire. I usually do, since I don’t actually own a stove. I’ve been lucky to camp with friends who do.

♥ A decent knife. I bought mine at a CVS drugstore out of necessity on one of those impromptu camp trips I mentioned before. It was a $6 santoku with a protective sleeve.

♥ A cutting board. Mine’s about the same size as this one.

♥ Skillet. I borrowed my mom’s cast iron pan. It was great the first night when we cooked on a classic Coleman, two-burner stove. It didn’t work so well the second night when all we had was a tiny (but very light and handy), backpacker’s stove. Choose accordingly.

♥ Saucepan. A medium-sized (3 quart) pan will allow you to cook noodles or heat water for morning coffee.

♥ Coffee-making device. Almost forgot this one, but had to put it near the top. I use a single-cup brewer with filters. Others prefer a French press.

♥ Plates, bowls. Durable, reusable are best. I found parrot pirate plates at a thrift store for 50 cents a piece.

♥ Utensils. Enough standard silverware for your group, plus a wooden spoon and a pair of tongs. That’s all you need.

♥ Cups, wine glasses. Traditional mugs are nice for coffee and tea, but I use a travel mug. As for wine, I found a set of plastic glasses at the thrift store, but stainless steel glasses are preferable.

♥ Salt & Pepper. I also might throw in some red chili pepper flakes or garam masala to make things interesting.

♥ Bin. A little plastic one for washing dishes.

♥ Dish Soap and Sponge. 

♥ Lighter or matches. For the stove. For the campfire.

♥ Oil. Something all purpose for cooking. I brought grapeseed oil this time, but canola or vegetable work too.

♥ Trash bags, ziplock bags. Pack it in, pack it out.

♥ Aluminum foil. Wrap potatoes or corn with foil and throw them in the fire, or use the foil as a lid for a pan.

♥ Tablecloth. Michelle has the cutest red-and-white gingham one, with hearts. I have yet to find an equally cute one for my own kit.

Did I forget anything? I’ll follow this post up with a few camp-friendly recipes and more Joshua Tree photos.

Raw Strawberry Cashew Dreamcake

Saffy and I are off on a mini adventure this week. We’re meeting friends in Joshua Tree National Park to camp, rock climb and check out the wildflowers. I’ll post photos, and probably a camp-friendly recipe, upon return.

Before I set out, I have a family birthday party this weekend. My sister Patti, who turns 32 on Sunday, requested that I make a chocolate pie. After watching “The Help” this evening, I can’t separate this scene from the dessert.

That’s not the pie I want to share with you. I’ve been on a bit of a raw kick and wondered if I could find an un-cooked alternative. I thought of this Raw Cashew Dreamcake I found on My New Roots a few months ago. It was even easier to prepare than the No-bake Strawberry Cheesecake I shared last summer, and I’d bargain to say that Dreamcake tasted better. Not to mention better for you.

This raw, gluten-free and vegan take on cheesecake is creamy and versatile. The original recipe calls for raspberries. I used strawberries, since they’re in season. To sweeten, I used honey, but you can use agave nectar to make it truly vegan.

Raw Strawberry Cashew Dreamcake

Adapted from My New Roots

Ingredients:

Crust:
♥ 1/2 cup raw almonds
♥ 1/2 cup soft Medjool dates
♥ ¼ tsp. sea salt

Filling:
♥ 1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
♥ juice of 2 lemons
♥ 1 tsp. vanilla extract
♥ 1/3 cup raw coconut oil, melted
♥ 1/3 cup raw honey (Vegans use agave nectar.)
♥ 1 cup strawberries

Method:

Line a spring form pan with parchment paper. Set aside.

Place crust ingredients in a food processor and pulse until desired fineness. When you press a little between two fingers, the mixture should hold together. Press into the bottom of the spring form pan.

At a low temperature, heat honey and coconut oil in a pan. Allow the coconut oil to melt, then whisk to combine and remove from heat.

Pour the honey-coconut oil mixture and all other filling ingredients (except strawberries) into a food processor or blender. Blend until very smooth. This may take a few minutes.

Pour 2/3 of the mixture on top of the crust in the spring form pan. Add strawberries to the remaining mixture and blend until smooth. Pour the fruity mixture onto the first layer of filling.

Cover with plastic wrap and/or aluminum foil. Place in the freezer to set. Remove a half hour before serving. Cut with a wet knife. Return any leftover dreamcake to the freezer.