Friday, September 19, 2014

Eat a Rainbow (RED): Pugliese Beet Salad

Since I only have about 90 minutes with the kids, I roasted and peeled the beets ahead of time. Otherwise, this was all them...


  • 1-1/2 lbs beets (roasted*, peeled, and sliced)
  • 4 t red wine vinegar
  • 2 t freshly squeezed lemon juice
  • 1/4 C olive oil
  • 2 t fleur de sel
  • 1 t freshly ground pepper
  • 1/4 C fresh mint, chopped

*click for how to roast beets

Place the sliced beets in a large mixing bowl. Whisk together the vinegar, lemon juice, olive oil, salt, and pepper in another mixing bowl. Stir in the mint. Pour the dressing over the beets and toss to coat. Let stand for 5 to 10 minutes before serving.

Eat a Rainbow: RED

This trimester, I am teaching a Friday afternoon elective to a dozen 5th through 7th graders about 'eating a rainbow'. We're discussing the different nutrients and vitamins in the different colored foods; I've picked at least two recipes for each color, including one international recipe.

This week's class was brought to you by the color red!

I managed to take photos before they arrived and, of my own plate, after they left. I didn't take any photos of them actually cooking. Argh. They did a great job. Recipe posts to follow. For now...they had...

Pugliese Beet Salad
Beet Pasta with Red Pepper Flakes
Sliced Red Bell Peppers
Dried Cranberries

...and Watermelon Lemonade.

#10DaysofTailgate: Meet the Bloggers - Dee of On the Move, In the Galley

We made it to our very last #10DaysofTailgate spotlight today. One day before kick-off. Phew. This is an impressive group of over twenty bloggers. So proud to be part of this. Today, please welcome...

Dee of On the Move, In the Galley
Love her subtitle: "Cooking afloat and ashore - it's always fun and often exciting in my galley."

Dee writes: "Life is good when a boat galley has many of the same important features as a home kitchen - well, minus the abundant pantry and storage capacity of drawers and cabinets. While the Capt. grills and steams a lot of fresh seafood on our yearly cruise, I love to bake and braise and roast and create sauces and go-with-its for our many months afloat. Reality check: not everyone who reads OTM-Cruise News is interested in my latest sourdough variation, or wants the recipe for one more marinade or sauce for salmon or halibut or whatever. OTM-In the Galley was created to share my foodie enthusiasm with anyone who cares. It might be a catalyst for improving my photography - or it might have the shortest blog life ever recorded if it feels too much like work. Anyway, welcome to my galley."

Mad props to anyone who can cook in a galley. I'm more of a spread out all over the whole kitchen and dining room kinda cook.

In the blogosphere: On the Move, In the Galley
On Pinterest: Seattle Dee
On Twitter: @OTMboaterbabe
On Facebook: On the Move, In the Galley

Come back tomorrow when we kick off #10DaysofTailgate. I can't wait to see what Dee comes up with for this blogging event.

Coming Soon: Jamie Oliver's New Book - Comfort Food

As one of Jamie Oliver's Food Revolution Day Ambassadors (I'm the Monterey #FRD2014 rep!) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait.

I do have to laugh though, because its title is Comfort Food. And, according to a good friend: I only make uncomfortable food. Oh, well. I can learn!

I'll be sharing a recipe from the book on its launch day - Tuesday, September 22. Stay tuned.

Here's an affiliate link to the book. If you are uncomfortable using the link, feel free to go to amazon and search "Jamie Oliver's Comfort Food" on your own!

Quince Gummy Bears

With some leftover poaching liquid from quince, I decided to make some homemade quince gummy bears! Yes, S-, this is not a passing fancy; I'm fully quince-obsessed.

  • 2/3 C poaching liquid
  • 6 envelopes unflavored gelatin
  • 4 T raw turbinado sugar

In a small saucepan, pour your liquid and whisk in the sugar till mostly dissolved. Sprinkle the gelatin over the top and let sit for at least 5 minutes. Not all of the gelatin will absorb the juice; that's okay.

After five minutes, heat the mixture over a low to medium heat until the gelatin is dissolved and the mixture is thickened and clear. You can pour directly into the mold from the saucepan, if you like. I don't trust my neatness without a spout, so I transferred the mixture to a measuring cup.

Pour the mixture into the molds. You can pour all the way to the top, since it doesn't expand. Place the mold on a flat tray and put them in the freezer for 20 to 30 minutes. They should pop out easily. If they don't put them back in the freezer for a few more minutes.

If you want to make your own, here's an affiliate link to the mold. If you are uncomfortable using the link, feel free to go to amazon and search "gummy bears ice cube tray" on your own!

Thursday, September 18, 2014

Time to Poach Quince

When we came home one evening, we found a bag full of voluptuous, gorgeous quince. it took me a few emails and text messages, but I finally figured out that the Novak gals were my quince fairies. Thanks, girls!

Most quince goodness begins with poached quince...

Poached Quince Ingredients

  • 4 C water
  • 1/2 C organic granulated sugar
  • juice from 1 organic lemon
  • 1 cinnamon stick
  • 3-1/2 to 4 C quince, peeled and sliced

Combine all of the ingredients in a medium or large saucepan. Bring to a boil, dissolving the sugar. Reduce the heat to a simmer. Cook for 60 to 75 minutes until the quince is tender and has turned a delicate shade of salmon pink. Drain and reserve poaching liquid. Remove cinnamon stick.

Quick Pickled Beets

Pickled beets are a family favorite, so I had to have them at my Pickle Bar this past weekend. I had purchased chioggia beets, thinking that they would be brightly colored and clearly striped. Some were lightly pink and others were creamy white; but none of them were a combination of both. Boo. These are ready to eat after 24 hours, but I let mine pickle for 48 hours. They were fantastic.

  • 3-4 beets, trimmed
  • 1/2 C apple cider vinegar
  • 1/4 C freshly squeezed orange juice
  • 3/4 C water
  • 3 T organic blonde coconut sugar
  • 1 T salt (I used some large-grained Monterey Bay Garlic Sea Salt)
  • 3 cloves minced garlic
  • 1 t fennel seeds
  • 1/2 t whole cloves
  • 1/2 t mustard seeds
Steam the beets over boiling water for 10 to 15 minutes. Let cool till you can handle them. Peel and slice to 1/4". Layer them in your jars.

Place all of the other ingredients together in a medium saucepan. Bring it to a boil and, then, simmer for 3 to 5 minutes. Pour the liquid over the top of the beets. Let come to room temperature.

Seal the jars and refrigerate until ready to eat. These will keep for approximately 2 weeks. Let come to room temperature before serving.

#10DaysofTailgate: Meet the Bloggers - Sarah of The Pajama Chef

We have two #10DaysofTailgate spotlights today because I want to make sure everyone gets their shout-out before we kick off in two days. Two days?!? Yep, it's almost here. Meet...

Sarah of The Pajama Chef

She has more lists of four, but I wanted to share these 'four things'...

Four Places I’ve Traveled To
Virginia Beach, VA
The OC [California]

Four of My Favorite Foods
Peanut butter
In the blogosphere: The Pajama Chef
On Twitter: @thepajamachef
On Pinterest: sar3096
On Facebook: The Pajama Chef
On Instagram: The Pajama Chef

Come back on September 20th when we kick off #10DaysofTailgate. I can't wait to see what Sarah comes up with for this blogging event.