Our County's Bounty

The Mann Clan non-conformist Thanksgiving tradition: create a menu and a feast that supports something important to our family, or something that the boys are studying in school.

Two years ago, Dylan was learning about the shared table between the pilgrims and the Wampanoags, so I created a dinner with recipes from different Native American tribes. It included...

Wild Sage Bread, Pueblo (New Mexico)
Corn Soup with Venison, Oneida (New York)
Baked Pumpkin, Ojibwa (Ottawa, Canada)
Cornbread-Stuffed Pheasant and Duck with Blackberry Sauce, Cherokee (Texas)
Marinated Quail, Comanche (Texas)
Wild Rice, Passamaquoddy (Maine)
Wilted Dandelion Greens, Cree (Quebec, Canada)
Berry-Cornmeal Cobbler, Abenaki (Maine)
Fresh Herbal Tea, Modoc (California)

Last year, Riley was studying the Spanish colonial period of California, so we cooked some recipes from that time and place. Riley even hand-embroidered the placecards as he learned to do on a school field trip. We made...

Ensalada de Remolacha (Beet Salad)
Albóndigas de Frailes (Friars' Meatball Soup)
Ensalada de Pepinos (Cucumber Salad)
Pancitos de Quinoa de Dylan (Dylan's Quinoa Rolls)
Almendras Sopladas (Almond Puffs)
Cordonices en Almendrado (Quails in Almond Sauce)
Chocolate en Agua (Chocolate in Water)

When I asked the boys what we should do this year, Riley said, "Mom, I just started my 6-week unit on chemistry. I don't think you want to make a chemists' dinner. Do you?" No, not really. Dylan didn't have any pressing interests either. I jumped on the opportunity to do my idea.

For Thanksgiving 2012, I am going to create and cook a menu based on the bounty of our county. I have no idea what that will entail, but as I frequent the farmers' markets over the next month, or so, I'm sure some things will grab my attention. Whatever we make, you can be sure that it will be fresh, local, and delicious! I might just have to drag the boys out to the mushroom farm in Moss Landing again.

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Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

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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

Culinary Adventures with Camilla

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