Thursday, July 2, 2015

Gluten-Free Fridays: Pan-Seared Halibut #glutenfreecheatsheet #sponsor


After having launched another project for Tarcher-Penguin - click to read about The Book Club Cookbook Cooking Project - Keely, a senior publicist, asked if I'd be interested in exploring another cookbook. Sure thing!

Introducing...THE GLUTEN-FREE CHEAT SHEET: Go G-Free in 30 Days or Less, written by gluten-free maven April Peveteaux, author of the blog Gluten is My Bitch.


I am not gluten-free (GF) nor do I have Celiac. But I do have good friends who are and I'm always scrambling to find tasty recipes that are GF when those friends come over for dinner. I am excited to have new arsenal of gluten-free recipes to try. The Gluten-Free Cheat Sheet: Go G-Free in 30 Days or Less by April Peveteaux is a fun, informative resource.

Thank you to Perigee-Penguin for inspiring this series of posts. I will be posting recipes and review notes for the next five weeks. Gluten-Free Fridays, I'm calling them. And throughout the month, you'll have the chance to win a copy of the book.

Excerpted, with permission, from The Gluten-Free Cheat Sheet: Go G-Free in 30 Days or Less by April Peveteaux, © 2015

Who Eats Gluten-Free?
When someone first talks to you about removing gluten from your diet, you’ll certainly feel a pain in the breadbasket. But once you stand up straight and take a breath, you’re going to wonder what, exactly, gluten is anyway. 

...The three most common medical reasons to go gluten-free include: (1) celiac disease, (2) a diagnosis of non-celiac gluten sensitivity, or (3) a wheat allergy. While all three of these conditions are very different, they all have the same solution—remove gluten from the diet.

Pan-Seared Halibut
Slightly adapted from The Gluten-Free Cheat Sheet: Go G-Free in 30 Days or Less by April Peveteaux, © 2015
I used more herbs and garlic than the original and opted to melt the butter in the pan instead of on top. 
Also, I substituted pink and green peppercorns for the black.

Ingredients serves 4
  • 1 T olive oil
  • 1 T butter
  • 3 cloves garlic, minced
  • 2 t coarse salt
  • 2 t freshly ground pepper (I used pink and green peppercorns)
  • 2 T fresh herbs, minced (I used a combination of mint, marjoram, sage, and basil)
  • 4 (6-ounce) skinless halibut fillets
  • ¼ t red pepper flakes
  • lemon wedges for serving

Procedure
Melt butter in a splash of olive oil. Cook garlic in large skillet for 2 to 3 minutes, until garlic begins to soften.

Combine sea salt, pepper, and herbs in medium bowl. Dredge halibut fillets in mixture, covering all sides.

Transfer fillets to skillet and cook for 4 minutes on each side, or until slightly browned on each side.


Remove halibut from heat and sprinkle red pepper flakes over the top. Serve immediately. I served a fresh green salad on the side with lettuce, carrots, and tomatoes from our CSA box.

And to kick-off my Gluten-Free Fridays...

Enter to win a copy of the book!

One of my lucky readers - US and Canada only! - can enter to win a copy of  THE GLUTEN-FREE CHEAT SHEET: Go G-Free in 30 Days or Less by April Peveteaux, courtesy of Perigee-PenguinGiveaway runs from July 3rd till August 3rd at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Perigee Books. You may find Perigee: on the web, on Facebook, and on Twitter.

a Rafflecopter giveaway *Disclosure: I received a complimentary copy of THE GLUTEN-FREE CHEAT SHEET: Go G-Free in 30 Days or Less by April Peveteaux to review plus the opportunity to give a copy away. Opinions are my own. I received no further compensation for my posts.

Belle Pop-Up: Mabuhay!


Remember my Summer Foodie Bucket List? This was a must for June 30th: Team Mabuhay's Asian Street Food Pop-Up at Carmel Belle. And when I write team, I mean a really rockin' culinary team.

Not only was Chef Kyle Odell, of Carmel Belle, in the kitchen, but I saw Chef James Anderson from Affina, Chef Yulanda Santos of Sierra Mar, and several more folks working to put out an array of tasty street food dishes. Chef James posted on instagram that they had "1380 dumplings folded, nearly 20 gallons of chicken adobo in marinade, bugolgi rockin, and tons of buns steamed off."


I am a little embarrassed to admit that I didn't realize it was a no take-out event. The Enthusiastic Kitchen Elf and I figured we'd run in, pick up food for all four of us, and take it home since Jake and R were busy working on their summer project, some solar-powered robot. 

But, while we were in line, Jay Dolata, Belle's owner, came over to say hello and let me know that it was an eat-in only event. Yikes! Thankfully, they took pity on us - we must have looked extremely hungry - and wrapped up our food to-go. Thank you, thank you. I'm so glad I didn't miss out on this deliciousness.

Here's D, patiently waiting for our food. He was also tickled that they called ours a VIP order. I'm just grateful they took to calling it that instead of PITAPWDKIOEI (pain-in-the-ass-people-who-didn't-know-it's-only-eat-in) order. ;)


I didn't get photos of everything we ordered because it was devoured almost as quickly as I could plate it when we got home. But here's what we got...

Off the Small Plates Menu...
Pork Dumplings
Shrimp and Scallion Dumplings (photo above)
Pork Jowl Yakitori

Off the Rice Bowl Menu...
Mapo Fried Tofu with Marinated Shitake Mushrooms, Bok Choy, Sugar Snap Peas
Bulgogi (photo above) Soy Marinated Beef, Sugar Snap Peas, Kimchi, Scallions, Sesame Seeds
Chicken Adobo Braised Chicken, Sugar Snap Peas, Achara, Scallions

Off the Sweets Menu...
Sesame Balls - Fried Rice Flour Filled with Sweet Adzuki Beans

Major Kudos
Major props to Team Mabuhay. My son's response to his Chicken Adobo - "Mommy," he gushed, "this tastes just like Apong used to make!" Apong is the Ilocano word for great-grandmother. He's right. Team Mabuhay's adobo tasted just like my grandmother's. Everything was tasty, but that was amazing. I'll definitely be keeping my eyes open for the next pop-up event at Belle.

Tuesday, June 30, 2015

#FoodieExtravaganza: The Bees' Knees Semifreddo


Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month - I am hosting - I invited bloggers to come up with creative ice cream creations.

So during this first full month of summer, it's all about ice cream. But I think that can include gelato, semifreddo, and even popsicles. Go wild!

We hope you all enjoy our delicious frozen creations this month and come back to see what we bring for you next month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.  We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Here's the Scoop!

The Bees' Knees Semifreddo

I decided to attempt my first semifreddo. It literally means half-cold...and because I procrastinated till the last possible day to make and post this, my time was short and it was a little less than half-cold. But, according to my taste-testers, it was delicious nonetheless! I love the combination of sage and honey, so I had the Enthusiastic Kitchen Elf pluck a few different sages from his garden for me.


Ingredients
  • 3/4 t unflavored gelatin
  • 6 T warm water
  • 1-1/2 C organic heavy whipping cream
  • 3 to 4 fresh sage leaves, thinly sliced
  • 5 T sage honey
  • 3 T organic granulated sugar
  • 1/4 t salt (I used fleur de sel)
  • 6 large egg yolks
  • honeycomb for serving
Procedure
Sprinkle gelatin over 2 T water in ramekin and let stand to soften. In a large mixing bowl, beat whipping cream until it holds peaks. Then chill while you prepare the remaining steps.

Stir together honey, sugar, salt, sage leaves and remaining water in medium saucepan.


Bring to a boil over moderate heat, stirring occasionally until the sugar is completely melted. Then boil, without stirring, until mixture reaches 238°F on a thermometer, approximately 4 to 5 minutes.


Beat egg yolks in a medium bowl until they are thickened and pale, approximately 2 to 3 minutes. Carefully pour the hot honey mixture in a slow, steady stream into the yolks. Immediately add gelatin mixture to the hot honey and eggs, swirling until dissolved. Continue to beat until mixture is pale, thick, and completely cool, approximately 4 to 5 minutes.

Fold whipped cream into honey mixture with a rubber spatula until just combined.


Place mixture into a plastic-lined bowl and freeze for at least 4 hours before serving. Six would have been better. Maybe next time my batch will be fully frozen.

INVITATION: Make Curry and Drink a Lassi with #thebookclubcookbookCC


This post launches us into a year-long journey to explore - and cook from - The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp.*

This team of eleven bloggers takes turns selecting a recipe from the cookbook - reading the actual book is welcome, but completely optional - and during that month we cook and post our variations and adaptations. At the end of the month, the hostess posts a round-up of the recipes and gives away a copy of the book!

Judy, Vicki, and their publisher, Tarcher-Penguin, have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous.

Follow this project on social media with the hashtag #thebookclubcookbookCC. We'll be posting all of our creations to our Pinterest board. Here's the team, in alphabetical order with links to their homepages.

Cheese Curd In Paradise               
Life on Food       
The Pajama Chef              
The Spiffy Cookie             
Things I Make (for Dinner)           
Tortillas and Honey         
ZooeySuff           

I'm the first hostess.... While there are eleven of us hosting this series, any blogger can join the fun! You're invited to make curry and drink a lassi! I've selected Interpreter of Maladies by Jhumpa Lahiri. **

How to Participate
1. Draw inspiration from the chosen recipe(s).
2. Blog about it! It doesn't have to be a lengthy post. Just share your dish.
3. Include a link back to the hosting blog (that's me!) - Culinary Adventures with Camilla - somewhere in your post. 
4. Include a link back to this invitation.
5. Your post must be current (during July 2015). And, of course,we don't mind if your post is linked to other events. The more, the merrier.
6. Email your entries to me at: constantmotioncamilla[at]gmail[dot]com and include: 
  • Your name
  • Your blog's name and URL
  • The name of your dish and the permalink to the specific post you're submitting
  • Attach a photo of any size (or just give me permission to"pull" one from your post)
  • Indicate #thebookclubcookbookCC in the subject line

Deadline for submission is: Monday, July 27th. Watch for the roundup to be posted shortly after this deadline...along with the winner of the cookbook.

This Month's Selection
Interpreter of Maladies by Jhumpa Lahiri (Houghton Mifflin, 1999), pg. 198 - The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp


Jhumpa Lahiri's Interpreter of Maladies is a compilation of nine short stories. The protagonists are all individuals whose identities straddle two cultures. Cultural assimilation and food are resonating themes. As a child of immigrant parents myself, I find myself drawn into these experiences.

This Month's Recipe(s)
When I mentioned to Judy which excerpt I had chosen, she cautioned me: "Oh boy. That's a tricky one. ...Have you tasted this dish? It's an acquired taste!" Duly warned, I have opted to post two recipes for your inspiration this month. Feel free to make either Mrs. Lahiri's Hard-Boiled Egg Curry in Mustard Sauce or the Mango Lassi or both. Or, if you're feeling creative, post your favorite Indian recipe! Also, feel free to adapt these recipes based on your tastes and preferences. I'd love to see how you personalize these dishes.

Mrs. Lahiri's Hard-Boiled Egg Curry in Mustard Sauce
reproduced with permission
Ingredients
  • 2 T whole mustard seed
  • 2 T corn oil
  • 9 hard-cooked eggs, cooled and peeled
  • 1 t turmeric
  • pinch of cayenne pepper
  • 1 t salt
  • mustard oil, optional

Procedure
In a small bowl, soak the mustard seed in a little water to cover, about 20 minutes. Rinse the seeds in fresh water, then blend them with some of the water in a blender until thick, pale, and creamy. This will take a few minutes. Set aside.

Heat the oil in a skillet. Add the eggs and fry until reddish brown in color - don't move the eggs around too much, but do try to get an even color on all sides. Transfer the eggs to a paper towel-lined plate to absorb the excess oil.

Mix the turmeric and cayenne with a bit of water to make a paste. Add this to the remaining oil in the skillet. Return the eggs and cover them generously with the mustard paste.

Add salt and simmer, covered, over very low heat until all the oil rises to the top, and the sauce has reduced until it thickly coats the eggs but is not dry-looking. Remove to a serving dish and top the eggs with a drizzle of mustard oil, if desired. Serve with white rice.

Mango Lassi
reproduced with permission
developed by Shikha Kapoor for Masala Art
Ingredients
  • 3/4 C plain yogurt
  • 1-1/4 C cold water
  • 1 C prepared mango pulp
  • 1 T sugar
  • 8 ice cubes, crushed (approximately 3/4 C)
  • 1 t rosewater
  • crushed pistachios for garnish

Procedure
In a blender, combine the yogurt, water, and mango pulp. Puree until smooth. Add the sugar and crushed ice cubes and blend again.

Add the rosewater and serve chilled in a tall glass with pistachios over the top, if desired.

Other Possibilities
If neither of those appeal to you, don't limit yourself to these two recipes. Other dishes that might interest you: samosas, masala dosas, dal, shahi paneer or an assortment of Indian breads. I know that I'm going to have a tough time deciding. I might just have to do an entire dinner to decide. My taste-testers won't argue with that decision.

Giveaway
And to kick-off the event, enter to win a copy of the cookbook so you can join us in future months, if you wish! 

One of our lucky readers - US and Canada only! - can enter to win a copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-PenguinGiveaway runs from July 1st till July 31st at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway

*Disclosure: I received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp to use in this year-long project plus the opportunity to give a copy away. Opinions are my own. I received no further compensation for my post.

**I've included an affiliate link below for a copy of the anthology itself...if you would like to read that. If you are uncomfortable using the link, feel free to go to amazon and search "Interpreter of Maladies" on your own!

Butterscotch Bark, a Failed Attempt at Foraging

No, my husband is not smooching a tree. The boys discovered this tree. It's a kind of pine, but I have to do some research as to what kind of pine it is. When you stick your nose up to the bark, it has a distinctive butterscotch scent. I'm not joking. Jake and I talked about making some butterscotch bark bitters.


The Enthusiastic Kitchen Elf and I went on a little foraging mission with Katie Blandin of Bar Cart Cocktail Co. last week. So, as we were hiking around Yosemite this past weekend, D kept pointing out edibles. "Mommy, we could make something with the pine tips...Mommy, look at the wild berries."

But I explained that we do not collect from National Parks. I told him we'd drive outside of the park and as soon as we saw the same things, we'd pull over and forage a few.

So, I'm sure you can imagine what happened: I followed rules about not collecting, we drove outside of the park, and...we couldn't find the tree anywhere. We pulled over at every pine stand for 10 miles and stuck our noses against trees to no avail.

Ugh. They were disappointed, but I told them it was the right thing to do.

**UPDATE** Just read this article on NPR: Rugged Trees with a Sweet Smell. Does anyone have a Ponderosa Pine they'd be willing to share some bark from?? Anyone?

Thursday, June 25, 2015

Chef Brad Briske's MEarth Sustainable Chef Dinner Menu


If you've been following my blog, you probably know that I have a pretty hefty foodie crush on Chef Brad Briske of La Balena Carmel. It's our special occasion restaurant and we actively seek out any event at which he's cooking. So, when I noticed that he was cooking at the MEarth Sustainable Chef Dinner - so close to Fathers' Day - I bought tickets and used it as a slightly belated celebration for my Love and my Dad.

Brad is truly impressive. Just amazing. Not only is he an incredible chef, but he is passionate about his craft and generously shares his wealth of knowledge and vast experience. He's also patient and kind. One example: he didn't mind having my boys underfoot at this week's MEarth's dinner. Grazie mille, Brad.


Tanja Roos shared that typically they receive menus ahead of time from the visiting chefs. Here she demonstrates how she followed Brad around with a pen and paper in the few hours ahead of the event to handwrite the menu on a bulletin board. 


She was largely unfazed because Tanja, like me, knows that anything Brad makes will be delicious. Here's what he, and Team La Balena, prepared for the diners...

Lamb Meatballs with Peperonata

Heirloom Bean Soup with a Chevre-Blossom Mousse 
in a Crisped Grape Leaf

Salad with Summer Squash and Fresh Beans

Roasted Lamb and Braised Lamb with 
Onion, Garlic, & Beans and
Preserved Lemon, Cucumber-Mint, and Flower Salsa Verde

Strawberry and Raspberry Macarons

If you're local and you haven't had the pleasure, what are you waiting for? You need a Briske-meal in your life. Stat.

You can find him at La Balena and Il Grillo.


Homemade Nasturtium Compound Butter for #FoodNFlix


Evelyne at Cheap Ethnic Eatz is hosting this month's Food'N'Flix event. We watched, or rewatched as the case may be, Butter. Click to see Evelyne's invitation.

On the Screen...
Despite being a huge Jennifer Garner fan - yes, I own the Alias box set* and have no problems watching and re-watching the episodes - Butter never appealed to me. But, for Evelyne, I decided to risk it.

Butter immediately makes it clear that it won't be taking itself too seriously. The entire backdrop for this light satire/dark comedy is, after all, a cutthroat butter carving competition. And the cast of characters is largely caricaturized and one-dimensional. We have the ruthless, ambitious Laura, played by Jennifer Garner; Laura's unfaithful husband and reigning butter-carving champ Bob, played by Ty Burrell; a gold-digging hooker/mistress who is also a butter-carving competitor, played by Olivia Wilde; and (new to the Hollywood scene) Yara Shahidi plays Destiny, a darling orphan recently placed in a foster home with parents played by Alicia Silverstone and Rob Corddry.

In the end, I did enjoy the film and I would definitely recommend it for a light, easy watch. The cast was impressive in the roles they were given; they didn't disappoint.

On the Plate...
I toyed with actually trying to carve butter. But, then I decided, that I wanted to just make butter. Homemade butter. It's so easy. Then, inspired by some nasturtium blossoms from my friend's garden, I decided to make a nasturtium compound butter.


Ingredients
  • 2 C organic heavy whipping cream
  • pinch of salt
  • 4 to 5 nasturtium blossom, petals pulled apart
  • pinch of fennel pollen

Procedure
My mom taught my boys how to do this and they shared it with me. It tastes amazing. I'm sure there's an easier way; but this was fun.


Pour cream into a lidded jar, filling it up about 2/3 full. Shake. I'm not kidding. Just shake. We put on some good music and shook that jar like a maraca.


Once the cream is to the point where it's holding peaks, place a mesh strainer over a mixing bowl and compress the cream with a spoon. We ran the cream through about 4 times before the solids separated and butter turns a brighter yellow. Reserve the liquid - we made pancakes with it the next morning.

While your butter is still soft, fold in petals, salt, and fennel pollen. Roll the butter into a cylinder inside some parchment paper. Refrigerate until firm. Now you can serve flower-flecked butter wherever you wish. We slathered it on dinner rolls one evening. So pretty!

Next month Deb from Kahakai Kitchen is hosting. We'll be watching Eat Drink Man Woman.Keep an eye for her invitation on our Facebook page: Food'n'Flix.

      

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the book or item of your choice.

Straight from the Garden to the Plate {MEarth}


Some kids have a favorite musician or athlete. Mine has a favorite chef. What a treat to help Chef Brad Briske of La BalenaCarmel pick some things for the MEarth Sustainable Chef Dinner this week. The Enthusiastic Kitchen Elf was thrilled...and he was chuckling to himself about some menu secret.

They picked onions, garlic, borage, amaranth, peppers, and more!



Then, on the day of the dinner, D helped Anna pick nasturium blossoms...


It's so neat to see something go straight from the garden to the plate.



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