SRC Reveal: Little Bit of Everything {Orphan Rescue}

I'm on Orphan-detail again today for the Secret Recipe Club and I am so excited about having been introduced to Julie at Little Bit of Everything. She writes that her blog is a creative journey through her cookbook collection which is over one hundred strong! I need to be more diligent about using my cookbooks, too. Right now, they are just expensive, albeit gorgeous, dust-collectors. Yikes.

Looking through Julies's blog - and what goodies were showing up in my CSA box this evening - I settled on her oven-roasted broccoli. The other two recipes that I considered were her savory caramelized onion-sage-cheddar muffins and her penne with sage-brown butter. Soon!

Oven-Roasted Broccoli

Adapted from Little Bit of Everything

1 bunch broccoli, cleaned and trimmed

2 T olive oil

2 cloves garlic, crushed

freshly ground sea salt

freshly ground black pepper

1/3 C panko bread crumbs

1/2 C shredded Parmesan

Preheat oven to 375F. Cut the broccoli into bite size pieces. Trim the dark green from the stalk and cut into thick, round slices. Place the broccoli into a large bowl and toss with the olive oil, garlic, salt and pepper. Set aside.

Spread the panko into a 13 by 9-inch metal sheet pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 15-20 more minutes. Remove from the oven, toss in the cheese and serve immediately.

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

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