Quinoa Falafels with Tahinih Sauce, Sproutedkitchen.com

http://sproutedkitchen.com/?p=1635

This recipe is worth the effort.  It is a perfect Sunday project and the left overs can be used during the week.  I get my Tahinih sauces from Trader Joes.

Mt. Baldy Trout Farm

Growing up, we had a family rule, “You kill it. You eat it.” It sounds strange but it stems from a lot of time boating at Santa Catalina Island. More often than not, this family rule resulted in me eating lots fresh caught fish.

Last weekend, my husband decided on a family outing to the Mt. Baldy Trout Farm. We all love the fishing but it causes me great anxiety: (1) I love to fish so I am compelled to drop my line in the water. (2) This is not catch and release fishing. As you have probably already guesses, a family trip to the trout farm means I am eating trout for dinner. Admittedly, this is truly the freshest trout one can eat but trout is not my cup of tea. So, how do you solve a problem like trout….

Since the trout farm is kind enough to clean the fish, I am only challenged with seasoning and cooking. Here is how I conquered the trout…



(1) I cooked the fish whole in the oven wrapped in tin foil.

(2) I layed each fish in the center of a piece of tin foil.

(3) I stuffed the inside with thinly sliced lemon, fresh oregano, fresh time, chopped white onions, fresh ground pepper and truffle salt on the inside. I drizzled olive oil and white wine on top of the stuffed inside.

(4) I gave the same treatment to the top of the outside. 

(5) I wrapped up the tin foil around the fish and I placed it in the oven for about 30 minutes at 350 degrees

(6) When we served the fish, we removed the bones and skin, serving just the meat.



Those at the table, whom enjoy trout, enjoyed the meal. So, the next time you are stuck between a fish and a hard place, try this out.

http://www.portosbakery.com/

Last night, I had some amazing deserts.  They tasted great and came in cute single serving presentations.  I would suggest this bakery to anyone in the greater LA area.

Bruschetta

Last night I decided to challenge myself to make a meal out of items already in my fridge. This may seem like an easy challenge but it was a Sunday night and the pickings were slim. I looked in my veggie drawer and decided it was a great night for bruschetta.




My Ingredients…

Cherry tomatos (halved with no seeds)

Hand full of basil – sliced

Chopped grilled asparagus (left over from the night before)

1 cube of Dorot frozen garlic

Goat Cheese

French Roll

Extra Virgin Olive Oil

Truffle Salt

Red Wine Vinegars





(1) I defrosted the garlic by letting it sit at room temperature in my mixing bowl.  I pulled the other ingredients out of fridge at the same time so they all warmed to room temp.

(2) I added the chopped tomatoes, basil and asparagus to the bowl. The mixture should be about 1/3 basil, 1/3 tomato and 1/3 asparagus. Just don’t add too much basil.

(3) I topped off the mixture with 1 tablespoon EVOO and truffle salt. I sprinkled a little red wine vinegar for extra flavor. I mixed the ingredients with my hands.

(4) I cut the French roll into thicker pieces, brushed them with the EVOO and crisped them in the oven. Once they where crispy, I spread a thin layer of goat cheese on the bread and add a generous spoonful of the bruschetta.



(I suggest using the left over French roll for French Toast the next morning. If you leave the bread out over night, it will get a little stiff and make better French toast.)

Poblano Chiles from Hatch, New Mexico

I live to cook.  This may seem like an obvious statement but cooking is the way I love the people in my life.  This connection to cooking grew from watching my mother cook.  Her claim to fame is never cooking the same meal twice during the first year of her marriage.  I am not quite that to dedicate to my husband but I do enjoy experimenting with his dinner.

What does this have to do with Poblano Chiles?  Well, my mother recently ordered 90 pounds of these chiles from Bristol farms.  I know what you are thinking… that is a whole lot of chiles.  The worst part is, they came in a giant trash bag.  My mother and I once bought a trash bag full of cookies but that is a story for another time. 

I thought this large purchase warranted an intervention.  Who buys 90 pounds of chiles?  Upon confronting my mother about the bulging black plastic bag, I learned she has discovered blackened gold and a select few people would feel the rain of her bounty.  Needless to say, I came into about 5 pounds. 

My first thought…what I am going to do with 5 pounds of Poblano Chiles.  Well, I had yet to think of an appetizer for the block party.  My finance mind put two and two together and came up with an idea.  Here is what you will need for the ultimate block party pot luck…

Required items…

Flour tortillas

Carne Asada

Crumbled goat cheese

Victoria Taylor’s Smoky Paprika Chipotle Seasoning

http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=130425&prrfnbr=2793610

At some point in your domestic career, you need to find a carniceria (Google it).  Purchase a few pounds of carne asada to grill at home.  The dry rub carne asada is best but hard to find.  Most often, you will run across the wet marinated carne asada and this will definitely work.  After grilling the meat (which will be quick) let it sit. 

Pull out a tortilla and scatter the crumbled goat cheese.  Liberally add the Victoria Taylor’s Smoky Paprika Chipotle Seasoning.  Next, add the chili (remove the steam and slice down the middle).  Add some of the grilled sliced carne asada and roll it.  The tighter the roll is, the better.  Slice the roll into three pieces and you are ready to hit the block party.