FamilyFood

Views from a barbecue-filled weekend

Can I just say, I love the afternoon light in our backyard? I never ever take photos with flash and afternoon is my favorite time of day for the beautiful, golden light.

On Saturday it was burgers, BBQ kosher chicken, and cupcakes (Wallie and cupcake crumb mouth).

Then on Memorial Day, we brought out the big guns. Schaub's "black meat" aka marinated bottom sirloin (which my husband likes to refer to as "baby seal')...

And sangria (which I drank way too much of):

I made some sides (grilled chicken pasta salad with red peppers and fresh baby spinach, broccoli salad) and bought a side (rosemary orzo with golden raisins)...and people brought more sides.

Chicken kebabs off the skewer.

The condiment tray (I love me some condiments).

"Healthy" crudités with non-healthy dip and salt and pepper (Italian-style).

...and despite me giving away "meat carepackages" to everyone who came (we also cooked up about 2 dozen sausages and a slab of salmon) we have enough food left over to last us through until Labor Day, it seems.

God, I love cooking outdoors. It really can't be beat.

Crunchy Broccoli Salad (or reason #96 to keep ready-made bacon on hand)

I normally prefer uncured, nitrite-free bacon (or pancetta) for me and my family, but I cannot deny the appeal of ready-cooked bacon. It's convenient, cooks up in seconds in the micro, and doesn't get your kitchen all greazy.  Bacon can be such a production to cook, and frankly, I don't like the clean-up.

Costco carries the thick-cut, ready-cooked style I prefer, and I keep the pack in my freezer and take out slices as needed.  I use it for:

• quick BLT's with avocado
• topping burgers
• Cobb salads
• warm spinach or Brussels sprouts salads
• crumbling over deviled eggs
• crumbling into potato salad
• crumbling into pancake/waffle batter
• oh! and for breakfast, alongside eggs or in egg sandwiches

One of the best uses for ready-made bacon is the broccoli salad below. I made it for two BBQs this weekend, and it was a hit both times. I'm sharing the recipe from the Essential Mormon cookbook in the hopes that you will try it and then order the book. It's a fun cookbook of tasty, simple, and satisfying dishes and is a delightful read as well.

BROCCOLI SALAD

You've probably had this, but not as good.

2 bunches broccoli (about 1 pound) cut into small florets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese (I used Irish white cheddar)
6 strips of cooked, crumbled bacon
1/2 cup sunflower seeds or raisins (I used the seeds)
1 recipe Broccoli Salad dressing (1 cup mayo, 2 tbsp red or white wine vinegar, 1/2 cup sugar, 1/2 tsp. salt [I used less sugar and added pepper])

Place all ingredients into a large bowl and mix well. Serve immediately or later that day. (Keeps for about a day.)

To order the cookbook, click the icon below.

 

Local Goodness: Three things I'm enjoying this week

I rarely buy ready-made salad dressing, but I lately, I've been buying Annie's Naturals Woodstock dressing two bottles at a time. It has just enough creamyness and tang without being overly "tahini'd." So good on a chopped salad full of crunchy veggies like cukes, peppers, radishes, and carrots that stand up to the assertive dressing. The corporate headquarters of the Vermont company located in Napa, CA.

GoRaw Flax Snax Crackers. Amazingly tasty and full of flavor. Hits the spot when you need something crunchy/salty. Made in Mountain View, CA.

Home Craft Breads' raisin walnut cinnamon rolls. Dense and soft, and wonderful when toasted in a toaster oven. Not overly sweet. Not sticky. Made in Redding, CA.

All available at Country Sun, Palo Alto.

Silky Chilled Avocado Soup

Okay, since posting yesterday's post about Ani Phyo, I've been obsessing over her "Kreamy Avocado Soup." I love soups, especially cold soups in the summer time, and when I woke up this morning, I knew what I had to have for lunch.  I varied her recipe since I didn't have chipotle and rosemary on hand. It still came out delicious, and over the course of the day, the kids and I have devoured a whole blender full.  If you love avocados, I highly recommend this recipe.

SILKY CHILLED AVOCADO SOUP

Adapted from Ani Phyo

In a blender, combine the following and process until silky smooth. This recipe is raw and vegan. Mine soup didn't turn out as vibrantly green as Ani's, I think because my miso was very dark brown.

The best part about this recipe? It took 5 minutes to make.

• the flesh from two avocados
• 2 cups of ice water
• juice of 1-2 limes
• 2 tablespoons of brown rice miso (unpasteurized)
• 2 tablespoons of extra virgin olive oil
• fresh pepper

Garnish with rough-chopped tomatoes.

Link Love: Ani Phyo

Ani Phyo a raw food/vegan chef...and despite that (heh), her food looks delicious.  I'm digging her videos on YouTube . They are instructional and informative and I want to climb through my computer screen to taste everything she makes. Her cookbook is the next one I'll add to my collection.

She's also likeable and personable without seeming self-righteous about the whole raw food thing. Plus, you know, she's easy on the eyes.

Check her out!

Meal Planning Monday

Here's what I'm thinking.  You?

• Monday: Meatloaf, rice, Trader Joe's roasted corn
• Tuesday: Cold cucumber soup, grilled salmon, lemony quinoa
• Wednesday: Sandwich night (and girl's night out at Jill's to watch the AI finale. Go Blake!)
• Thursday: Barbecue chicken, cornbread, salad
• Friday: Date Night/Dinner out with Charlene
• Saturday—Monday: Hopefully we will be going away, at least for part of it.

Leftovers

My mom and I went to dinner recently at Michael Mina in San Francisco, and I keep writing and rewriting the post trying to capture the meal. I can't do it justice, and to say it was one of the best meals of my life seems like a trite way of saying how much I enjoyed it. I'll just say that his amuse-bouche are, indeed, amusing (lobster corn dog, anyone?) and his trios (which have fascinated me ever since I read about them) are whimsical, clever, and delicious. Every course revolved around his signature triad of taste combinations. Mom and I started the meal luxuriously with osetra caviar (served with blinis, toast points, and potato pancakes) and chilled champagne. Three hours later dinner was done and I can barely remember what we ate. Kobe-style rib-eyes...foie gras...cheese...chocolate. It was divine in a way words can't describe. Highly recommend it, and if you go, do the wine pairing. It's worth it. (I can't say that because I wasn't paying...thanks, Mom!)

Cookbook fun.  The Essential Mormon Cookbook is a delightful cookbook that I've recently added to my collection. It's simple, unpretentious, and I can't wait to cook from it. I love that the cookbook is arranged seasonally and also by ingredients like apples and strawberries. It's heavy on the comfort food and one-dish meals which, if you have a family, you will appreciate.  Just in time for summer, I can't wait to try the salads, sandwiches, and snacks.

Do you know Kewpie Japanese mayonnaise?  You should!  It's the mayo I grew up eating.  The best part about it is that it comes in a cute, fluted squeeze bottle so you can use it easily garnish hors d'oeuvres or deviled eggs. You could seek it out in your local Japanese market, but I'll save you the trouble: Amazon sells it.  It's just like your fave American mayo except it's more lemony, less salty, and definitely creamier. It makes sandwiches extra tasty.

Silly Skewers: Mozzarella, Tomato, and Basil

These skewers are like having an insalata caprese on a stick. These make a great party appetizer or you can pack them and take them to the park for a picnic with the kids. The best part about skewers is that the possibilities are endless. You could do cubes of low-fat cheese like gouda with green grapes, cheddar with chunks of nectarine, or pepper jack cheese and jalapeño-stuffed olives. Anything goes!

SILLY SKEWERS

Let the kids help.  Even little ones can do this.

• 1 container mozzarella balls (ciliegine) or equivalent cheese cut into 1-inch cubes
• 1 pint container of small tomatoes
• fresh basil, larger leaves only
• extra virgin olive oil
• salt and pepper
• toothpicks

Drain mozzarella if using. Place cheese in a medium-sized bowl and toss with a drizzle of olive oil, salt, and pepper. Wrap each cheese ball or chunk with a basil leaf and skewer with a toothpick, then skewer a tomato. Arrange on a platter and serve.

Chocolate-Orange Pudding

Fancied-up box pudding tastes gourmet.  Another fun recipe that kids can help with!

CHOCOLATE-ORANGE PUDDING WITH CITRUS WHIPPED CREAM AND FRESH ORANGE

• 1 box chocolate pudding prepared according to package directions with 1% milk
• 2-3 oranges
• 1/2 pint of heavy whipping cream

Just before chilling the pudding, stir in the zest of half and orange. Chill pudding in a bowl or individual ramekins.

Whip the cream until soft peaks form.  Add in zest from remaining half of the orange. Whip briefly to combine. Cover will plastic and chill until ready to serve.

Peel remaining oranges and cut into supremes or dices. Chill until ready to serve.

To serve pudding, top each serving with a dollop of orange-scented whipped cream and orange segments.

[Photo credit of chocolate pudding: Claire/Kiddley.com]

Tropical Slushies

Today's afternoon snack courtesy of Bunny who chopped everything (I got the mango started) and pushed the button on the blender.

TROPICAL SLUSHIES

1 cup 1% milk
1 banana, sliced
1 mango, peeled, seeded and diced
6 strawberries, hulled and halved
1 squeeze of honey (about a tablespoon), optional
8-10 ice cubes

Place everything in a blender and whir until ice is crushed and the drink is thick and slushy. Makes approximately 3 servings.

[photo: Stefania Pomponi Butler]