Archives for November 2014

how to store and eat: cranberries

November 26, 2014 by anne 2 Comments

Cranberries: Cranberries found their place on the Thanksgiving table and it is doesn’t look to be giving it up any time soon. Whether you like it jellied, whole, with orange or some other variation a little cranberry will make it to you plate on Thursday.

Grown on shrubs or vines. When the fruit is ripe the field is flooded and a machine loosens the berries that then float on the water. I want to wade through a bog of cranberries like the guys in the Ocean Spray commercials.

Season: fall

What to look for when you buy: firm, brightly colored fruit

How to store it: toss them in the fridge for 3-4 weeks. Want cranberries all year round you can freeze the whole bag for 10-12 months.

How to prepare it: No prepping needed if you are cooking with cranberries.

My favorite way to use it: To string them between popcorn for christmas garland

Links to some great cranberries recipes:

Sparkling cranberries - These look beautiful but knowing cranberries are very tart I would hesitate to pop that in my mouth
Cranberry Buttermilk Breakfast cake - ‘Cause who doesn’t like cake for breakfast?
Butternut Squash Cranberry Bake - This sounds like a delicious option for our healthy fall dinners

movie night: Chef with Cubano sandwiches

November 21, 2014 by anne 2 Comments

I love movies. I especially love heart-warming movies that involve food in some way. When I originally decided to write about movies a couple of months ago it was because even the sweet heart-felt movies make me get all introspective, day-dreamy and planning for my future. Ok if we, and by we I mean me, are being honest I am in a constant state of introspection. Nothing passes by me without a thought of what went well, what could be better, how did I feel. Since we are being honest I have to tell you it gets a little exhausting. Good movies can make me forget that until the end of the movie.

I wanted to share the movies I love with everyone because when I learn something I always want to share it. Just more of me being helpful, hopefully not too helpful! Trying to start a group to discuss these topics turns out not to be my best platform or favorite thing to do. So I am falling back on what I know best, food and writing.

The revamped format is borrowing from the now defunct TBS show Dinner & a Movie. Appearing monthly on the third Friday at a blog near you, you will be treated to my thoughts on a movie and a tasty dinner idea to serve while you watch. I am not very punny so my food won’t be based on clever puns like the TV show, but on a meal or food served in the movie. This month’s feature is Chef. You can rent from amazon or purchase a copy .

I have not stopped thinking about this movie since we saw it two months ago. It made me fall in love with the movie, the soundtrack and cooking again.

We had just moved to Indiana and I wanted to show off fun things to do in Indiana and what is more fun than a second run theater that only charges $1.75 for movies? While there might be more exciting thing there are few cheaper. I am not a huge fan of going to the theater because the noises other people make while I am trying to watch the movie are distracting and unnerving, but I had heard great things about Chef so it was worth the risk plus did I mention it was $1.75?

Carl Casper is a chef that has lost his voice and the reason he loved cooking. The movie takes you through his journey to reclaim that passion and shows how life kinda falls in place when your are passionate and doing what you love. From the opening scene I was in love. It is a sweet story about finding your passion and reconnecting with loved ones.

I was cheering for Carl the entire movie. Wanting the character to win in the end is a big selling point for me. If I don’t like the character I won’t enjoy the movie. I have turned movies off in the middle if I think the character has no value. I wanted to be friends with Carl. While he isn’t perfect he is lovable. Real or fictional there is just something amazing and inspiring about someone who follows their dreams and makes them happen.

Watching him find his passion again got me very excited to find my own passion. I left the theater grateful for my life, excited to see what I will accomplish as I put my mind to making this blog a force to be reckoned with and an unrealistic desire to start a food truck and drive it across the country. I will be shelving that last one but the movie made it look so fun and gave me a serious desire for adventure and wanderlust. It also got me back in the kitchen. I have spent more time actually creating recipes than I ever had before and been reminded that it is my favorite way to relax.

A good movie soundtrack to me is one that can continue to conjure up all those emotions I had when I watched the movie. This one does not disappoint. I love listening to it while I am writing and working at the computer because it makes me feel upbeat, happy and gets the creative juices flowing. It also makes me dance in my chair. My favorite song is the cover of Sexual Healing which is also one of my favorite scenes in the movie.

It is a perfect date night movie filled with food and a heartwarming tale. The movie will make you hungry so you are going to want to make it dinner and a movie. Plus, what is movie without dinner? They just go together like peanut butter and jelly.

With a movie titled Chef you would expect that food plays a strong role in the film and you would be correct. Cuban cooking is a strongest focus and particularly the cubano sandwich which leads us to dinner.

A cubano is a sandwich that was created in the United States, most likely southern Florida, from a mixing of cultures. Cubanos are made on a thin bread that is lightly buttered and with one half that has mustard. The meat of the sandwich is roasted pork, ham, sliced pickles and swiss cheese. After assembled it is put on a press, similar to a panini press, and cooked until toasted and the cheese is melted.

Roasted pork isn’t an easy ingredient to find so making your own may be your best option. I made our pork the night before and we used the leftovers for the sandwiches. I used an old Bon Appetit recipe but think that next time I will use this easier pork tenderloin cubano recipe.

For the bread, look for thin soft bread. Baguette is not the best option but will work in a pinch. Something like ciabatta would be a good choice that you can find in most stores.

I didn’t have a press so I put my sandwich in a pan, heated a cast iron skillet separately and used the hot cast iron skillet as the top half of my press. You could use a brick wrapped in aluminum foil, heated in the oven, as the top half of your press too.

Have you had a cubano sandwich? Where did you get your best cubano?

Mine was from Sol Food in San Rafael, CA. Be sure to get a side order of mofongo, mashed plantains with garlic, if you go.

This post contains affiliate links, which means that if you purchase something from one of these links, I may receive a small commission (at no additional cost to you).

how to store and eat: pears

November 18, 2014 by anne Leave a Comment

Pears: Pears aren’t that fancy of a fruit. You have probably been eating them since you started on solid food years ago. The tough part is there are so darn many varieties that it can be tough to know which one to buy. A quick run down of some of the more common varieties should help demystify the pear section on your next trip to the grocery store.

Bartlett: This is a pears pear! Like the saying, “he is a mans man”, this pear is the epitome of a pear. When you get canned or jarred pears this is what you are enjoying. When they are a little under ripe they are great for baking and canning. When ripe they, like most pears, bruise easily. However, if you get past the looks you will enjoy a juicy and flavorful piece of fruit.

Green d’Anjou: Is a great baking pear. It has a firm enough texture to hold up to baking without turning to mush.

Red d’Anjou: My personal favorite of the pear varieties. These are sweeter and milder with just a touch of spice to them. They taste perfect in the fall on salads or just as a snack.

Bosc: The odd man out in shape and color he is easy to spot in the grocery store. These are also great pears for baking and poaching. They have a firm texture that makes them your go to for desserts. Their unique woodsy yet sweet flavor also make them well suited for desserts that call for brandy,wine, spices and cheese.

Seckel: This tiny guy comes in bags typically but it is worth picking up because they have an amazing sweet flavor you won’t find in any other pear. I love all things small so their tiny size draws me in immediately. These are a great addition to an after dinner cheese plate or you can roast them to bring out even more flavor.

Season: fall & winter, some varieties start in August and some, like the d’Anjou, are around until May or June.

What to look for when you buy: You want a fruit that is soft to the touch. This means when you push on the sides it has some give but not so much your finger goes through it. I have found pears bruise easier than most fruit so find the one that looks the best and has minimal nicks. Even with some nicks and bruises they will still taste delicious. That red d’anjou pear in the picture was especially tasty.

How to store it: You can purchase rock hard pears and they will ripen on the counter at home. If you need it to ripen faster put it in a brown paper bag with an apple or banana. Apples and bananas release a gas the helps ripen fruit.

Random side note: Don’t store your apples and bananas next to your pretty cut flowers. The gas these fruits release will make your flowers wilt and die faster.

How to prepare it: Cut in wedges or don’t cut it at all and eat it like an apple.

Why is eat it like an apple the common phrase when I can think of a dozen fruits we eat exactly…

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My favorite way to use it: I like if just sliced and eaten raw as I did in this recipe last week for, Blogsgiving Dinner, Persimmon & Pear salad.

Links to some great pomegranate recipes:

Honeyed Pears in Puff Pastry - This calls for small pears so I think I would probably use Seckel or small-sized d’Anjou
Caramelized Pears - These look delicious paired with ice cream. He used a red pear but I think I might go with the Bosc for a unique flavor
Caramel Dipped Pears - I love a caramel apple and the idea of using a pear never crossed my mind! Now that it has I may need this in my life.

Is there a fruit or vegetable that you want to know more about? Leave a note in the comments and I will try to work it into a future how to store & eat post and link to your blog or mention you.

a life update

November 13, 2014 by anne 4 Comments

I am not a sharer. Well let’s clarify that because now I sound like a bratty kid that won’t let you play with my ball.

I have no problems sharing my stuff. I am not good at sharing me and my personal stories. Which, I know, makes writing a blog a natural fit. It ain’t easy folks but I am going to give a go for you. In the reader survey more personal posts were requested and someone really wanted to hear about my move and journey so far, ask and you shall receive.

The Move:

The actual physical move was surprisingly low stress. We had a great time visiting family along the way and I enjoyed taking pictures and cultural landmarks. Is a corner really a cultural landmark? The amount of souviener shops would certainly have you believe it is something.

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look at that lady in the flatbed Ford slowing down to take a look at me….

Tom and I both really enjoyed Oklahoma City and will head back some day to catch the OKC Thunder and the AAA Baseball team, The Redhawks, play. We also loved St. Louis and know we will be there to watch a Cardinals game as we complete our goal to go to all 30 major league baseball parks. We have completed 6 so far, San Francisco, Oakland, San Diego, Dodgers, Angels and Cincinnati. The best meal we had was in St. Louis at Mango. If you go try the fun cocktails and a piece of Pionono cake for dessert.

Life in the Midwest:

Well it is different there is no doubt about that, but we love it. The pace, the people and the free time we have now has be a welcome change. Being close to my family and friends after 16 years has also been very welcome. I do miss being so close to our Southern California family. We have also settled in as sports fans, made it to all but one Colts game and have seen two Pacers game with a third next week.

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I am so tiny…

Snow on Halloween, however, was not a welcome change. Apparently, the cold is now here to stay and I am not at all outfitted properly for the weather. While I may freeze my tookus off, the change in seasons has amped up my excitement for Thanksgiving and Christmas. I really can’t wait to sit by the fire on Christmas Day. This will be the first year we are all under the same roof for Christmas. Coming down the same stairs on Christmas morning as a kid is almost more excitement than I can handle. Maybe I will even wake my brother up at 4am to play games, eat candy and send him to ask my parents if we can go downstairs yet ever hour on the hour. Just kidding, I will let everyone sleep even though I know I will be wide awake. If this winter is as rough as last winter I may be seeking refugee with those Southern California relatives even sooner than I thought.

It took a little time, about a month, for Tom to find work but he is enjoy his job in sales. I am loving my new role and limited responsibilities. Added bonus the people I work with are great and make it extra fun to go to work again. I have only been working about 4 days a week which has been a welcome surprise.

The Blog:

The nice surprise of only working my paycheck job 4 days a week has afforded a lot more time and focus to my slice of the internet. I built a light box which is my new favorite thing and has dramatically increased the quality of the photos. I still love my macro lens more than any other toy so expect a lot of close up shots.

I am going to ALT Summit in January and could not be more excited. I got my first bag of swag in the mailbox, found out Jess Lively will be there speaking and started working on business cards. I feel so official working on business cards. With the need for business cards came a new logo and some tweaks to the banner. I fell like I have an official color palette I love now and can move forward without touching it for at least a couple months!

In December and January you will start seeing my writing on a few other blogs as a contributor which I am super stoked about. They are great blogs and I am excited to get to know some new readers. When my first posts are live I will let you know on social media.

Today should be the day I announce the book of the month, but honestly my heart just never got into the idea so I won’t be doing any more books at this time. Instead I am coming up with some new features based on the feedback I got from readers. There will be a few more series that involve recipes. Nothing is completely hashed out yet so if you have ideas now is the time to let me know. One feature that is ironed out is Date night. Every month I will be sharing dinner and a movie ideas for you and your special someone or your movie buff friends. Look for the first movie next Friday.

I have a couple other BIG projects in the works but they aren’t quite ready for unveiling so that will just have to wait until the next update.

Consulting:

I put myself out there and offered up my services of consulting/coaching and am looking forward to helping people tackle big projects. Since I am just getting started I am trying out some new things. If you are interested in trying my services send me a message I think that you will find the options extremely budget friendly for the next few months, like they won’t put a dent at all in your budget. Spots are limited so don’t delay if you are interested as prices will increase in March.

House Hunting:

I am most excited about this. We are giving it a few more months to get settled financially and then we will be on the house hunt in January. We are strongly considering Irvington, a historic neighborhood not far from downtown Indianapolis, because of my love for old homes. I am no Rehab Addict but I prefer character over a home that was built to look like all the others on the block. The biggest thing I am looking for is a kitchen that hasn’t been remodeled because I know I want my own space and why pay money for kitchen remodel I am just going to tear out. My public service announcement for the day: Could we please stop with the glass mosaic tiles they are getting boring.

I will have more frequent updates about house hunting on Instagram and even more details on Facebook. If you love a good house hunt get there now and follow along so you don’t miss a thing!

persimmon and pear salad

November 12, 2014 by anne 23 Comments

Here we are at the second course of our Thanksgiving evening and before we get to the meat of the meal let’s pause for a little salad.

I have recently fallen in love with persimmons and knew I wanted to use them in a recipe.Persimmons are a fruit that seems to be growing in popularity. I have seen more recipes and mentions of it this fall than last which can only be a sign of increasing popularity, and for good reason. The flesh of a persimmon is sweet and similar to a plum or peach. If you want to learn more about them I whipped a separate post up for you yesterday.

I also wanted to keep the recipes as close to paleo/whole 30 as I can. If you use a different dressing it will be more paleo but it is the holidays and if a little maple syrup is your guilty pleasure you are doing great. ‘Cause I know you are skipping pie right?

I love the fall color this salad gives to the table. I choose to use a red d’anjou pear for that reason as well. Salads aren’t always the most exciting or memorable dish from the meal so the pops of color add a little flair.

For you non-paleo lovers, if I were going to add anything to this salad it would be goat cheese. It would be a perfect addition to the salad and really round out all the flavors. If you are allergic to nuts try adding pomegranate seeds instead of pecans for the same nice crunch.

Thanks for joining me on day two of Blogsgiving. Come back Friday for everyone’s favorite, Dessert!

Thanksgiving is all about family, friends and delicious food. Luckily, the food blogging community is all about these things as well. To celebrate the holiday, Meghan from Cake ‘n’ Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. There are 20 awesome blogs sharing 52 recipes.

The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday and Friday of this week, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. Be sure to check out today’s recipes for entrees, salads and side dishes.

We’ll be posting to social media with the hashtag #blogsgivingdinner. Hope you can join us!

Salads
Pomegranate & Goat Cheese Salad from Feast + West
Persimmon & Pear Salad from Wit Wisdom and Food
Roasted Butternut Squash & Gorgonzola Salad from Hello Little Home

Entrees
The Perfect Thanksgiving Turkey from My Cooking Spot
Roasted Turducken from The Speckled Palate
Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction from Home at Six
Beer Brined Turkey with Bacon Gravy from Cake ‘n’ Knife
Smoked Mushroom Steaks with Herbed Bread Crumbs (Vegan) from Betty Becca

Side Dishes
Turkey, Apple & Sweet Potato Pot Pies from Love & Flour
Creamy Pumpkin Apple Pasta from My Cooking Spot
Mushroom Spinach Farro from Think Fruitful
Bacon and Cornbread Stuffing from Chez CateyLou
Sweet Potato Crunch from I Cook. I Eat. It’s Life.
Blue Cheese & Bacon Mashed Potatoes from A Savory Feast
Sausage Stuffing from the Wetherills Say I Do
Butternut Squash Grits from Homespun Seasonal Living

Wine
Thanksgiving Wine Pairings from Twin Stripe

If you want more tips for making a Thanksgiving dinner with less stress sign up and download my free guide to a complete Thanksgiving dinner.

persimmon and pear salad

20 minutes

Yield: serves 4

Ingredients

1 persimmon
1 pear
mixed greens
chopped, toasted pecans

For the Dressing

1 Tablespoon apple cider vinegar
1 Tablespoon maple syrup
2 Tablespoons olive oil
2 teaspoons dijon mustard
1 Tablespoon minced shallot
salt & pepper

Instructions

slice persimmon and pear into thin wedges
toss fruit, lettuce and pecans together

For the Dressing

whisk vinegar, mustard and maple syrup together
slowly whisk in the olive oil
add shallots, salt and pepper

http://www.witwisdomandfood.com/2014/11/persimmon-and-pear-salad.html

how to store and eat: persimmon

November 11, 2014 by anne 9 Comments

Persimmons: Persimmons, a fruit few have tried, but one that should be in the rotation of every one looking for interesting healthy options in the winter. When you try to eat seasonally the fruit options in the winter get slim. Persimmons can help round out your dose of citrus. Persimmons feel a lot like a tomato but have a sweet taste that I have fallen in love with.

The idea for this series actually starts with the persimmon. Last year a customer asked about receiving a donation every month so she could teach her class about different fruits and vegetables. I was happy to help and thought it was a great idea for adults too. When she picked persimmon I was intrigued since I had never tried one either.

I expected tart or just kind of boring, because how could something so unknown in my world be good? Certainly if it was good I would have already heard about it. I was surprised to find it sweet, juicy and not at all boring.

There are a few varieties of persimmon but the one I am using is Fuyu. The other common variety, Hachiya, can be extremely tart unless it is perfectly ripe and the Fuyu is more forgiving.

Season: fall & winter

What to look for when you buy: You want a shiny smooth fruit free of cracks and bruises. So basically what you would look for in most fruit.

How to store it: You can purchase rock hard persimmon and they will ripen on the counter at home. If you don’t need your ripe fruit you can put it in the fridge for 3 days.

How to prepare it: Cut this beauty in wedges just like you would a tomato, in wedges or don’t cut it at all and eat it like a apple.

My favorite way to use it: I like if just sliced and eaten raw thought it makes a great addition to a salad for its flavor and color. You can try my favorite salad, Persimmon & Pear salad.

Links to some great pomegranate recipes:

Roasted Persimmons Wrapped in Pancetta - roasted and pancetta what more do you need to get you making this? A great paleo recipe
Persimmon Cookies - What?!? I am going to need some of these in my holiday baking this year. The spice combinations looks amazing.
Persimmon Mojitos - I love mojitos because they are easy for me to turn into nonalcoholic versions. The rest of you grab that bottle of rum.

cured meat platter

November 10, 2014 by anne 16 Comments

We have been eating mostly paleo for almost a year now. We have fallen off the boat in a few spots since the move but we try to stick to as much as possible. Thanksgiving is going to be no exception, so as heartbreaking as it is to say, there probably won’t be a cheese platter in my future. So I will be defaulting to the perfect pairing for the cheese platter and my second love, cured meats. I love these so much that I only half jokingly asked someone to bring me tasty salted pig parts from Boccalone, my favorite salumeria in San Francisco, to ALT Summit in January.

Setting up a platter should be done in a way that shows love and respect to these glorious meats. Just pulling them out of the packages and slapping them down on a plate just won’t do. How are you going to do so wrong to this meat when you would assemble a cheese plate as a work of art? Even looking at my platter now I can think of things I could have done to really make it fabulous, such as having cute little pig labels! Next time. Spain and Italy are two of the strongest players in the cured meats and I organized the platter by country, with Spain on top and Italy on the bottom. The olives aren’t all Italian but the bright green are and they are my absolute favorite olive right now.

A few things to consider if you are going to set up a meat platter

buy the best meats you can afford, this is a rule with any food. You can’t go wrong with high quality ingredients.
buy from a local salumeria or specialty store if you have one. Getting them sliced fresh and watching them put your order together makes for a very different experience than grabbing a sealed plastic package at the grocery store. Plus, you can ask them about the meats and wow your guests with your wisdom.
assemble the plate in the morning, cover with plastic wrap and store in the fridge to pull out when guests arrive.
vary how you display the meats for some visual interest. Roll some, fold some and just pile others on the plate in inviting piles.

I currently am on a budget so while I would have loved to have gone to the market to get my meats that wasn’t in my budget so I got mine at the store. You can find all of these at a quality grocery store and most of mine and the almonds actually came from Trader Joe’s. The olives have grown in popularity and you can find quality olive bars in a lot of grocery stores these days. I base that on if I have it in Indiana most likely have a short drive from you.

Spanish

Salchichon - a Spanish summer sausage. Unlike many of the other meat this is made using a combination of smoking, cooking and drying. I preferred it over the Italian salami Sopressata.
Chorizo Cantimpalo- a meat that is cured with at least a 50/50 ratio of salt and paprika. The paprika give it a great flavor that is distinct from many of the other meats you will find.
Jamon Serrano - is the spanish version of prosciutto. Jamon means ham and Serrano means mountain. Some are coated with a dusting of paprika add a different flavor. There is a more coveted version called Jamon Iberico that is made from a specific breed of pig.
Marcona Almonds - A specialty almond imported from Spain comes with a higher price tag. They are plump and round compared to other varieties and have a softer texture similar to macadamia nuts. The version sold at Trader Joe’s is toasted with rosemary and is a great addition to any platter, cheese or meat.

Italian

Prosciutto - the most familiar of the meats. The best stuff comes from Parma. Look for Prosciutto di Parma. It is worth the extra money. Traditional prosciutto traditional is only made using pork and salt. Stay away from meats that have used sugar in the aging.
Sopressata-a dry cured salami Sopressata di Basilicata is the most common. Sopressata Toscana is made using all the leftover parts of the pig.
Capocollo - also referred to as Coppa this is the neck muscle of the pig that is cured and sliced thin like prosciutto.
Mortadella - a staple of the Bologna region of Italy it is the predecessor to the American bologna. This is sliced thinner and much more tasty.
Castelvetrano Olives - a delicate fruity flavor that isn’t over powering. They are picked young which provides them their out-of-this-world color. They are similar to a black olive in meatiness and flavor.

The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday and Friday of this week, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. Today’s courses include cocktails, hors d’oeuvres and soup.

We’ll be posting to social media with the hashtag #blogsgivingdinner. Hope you can join us!

Blogsgiving Progressive Dinner Menu
Monday, Nov. 10

Cocktails
Carolina Apple Sidecar from Think Fruitful
Bourbon Cranberry Lemonade Fizz from bethcakes
Krupnikas Ginger from I Cook. I Eat. It’s Life.

Appetizers
Cured Meat Platter from Wit Wisdom and Food
Baked Camembert with Cranberry Walnut Crust from Cake ‘n’ Knife
Ginger Cran Apple Chutney from Love & Flour
Brandied Grapes with Cheese from Glamour Girl Gourmet
Shrimp Sweet Potato Mousseline from Home at Six
Cranberry Goat Cheese and Butternut Squash Crostini from The Wetherills Say I Do
Maple Pecan Baked Brie from My Cooking Spot
Sassy Salmon Dip from Betty Becca
Baked Brie with Cranberry Chutney from The Speckled Palate
Butternut Squash Crostini from Chez CateyLou
Gluten Free Holiday Cheese Board from Twin Stripe

Soup
Butternut Squash Soup with Cornbread Croutons from Club Narwhal
Creamy Wild Rice Soup from Hello Little Home
Pumpkin Soup with Bacon Roasted Chickpeas from Feast + West

If you want more tips for making a Thanksgiving dinner with less stress sign up and download my free guide to a complete Thanksgiving dinner.

Archives for November 2014

how to store and eat: cranberries

movie night: Chef with Cubano sandwiches

how to store and eat: pears

a life update

persimmon and pear salad

how to store and eat: persimmon

cured meat platter

Blogsgiving Progressive Dinner Menu
Monday, Nov. 10

Resources

About

November 2014
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Archives for November 2014

Get the Thanksgiving guide for a less stressful Thanksgiving

Blogsgiving Progressive Dinner Menu Monday, Nov. 10

Get the Thanksgiving guide for a less stressful Thanksgiving

Resources

About

Blogsgiving Progressive Dinner Menu
Monday, Nov. 10