An Earth Day celebration FARM TO TABLE DINNER and Asian Style Black Cod with Roasted Vegetables

A few weeks ago, I attended an Earth Day celebration highlighting urban farmers, sustainable food practices, and a Farm to Table dinner in which we had the opportunity to meet Long Beach local farmers and learn about small farm economics firsthand.  Urban farmers and advocates set up booths in an empty city lot on Pine Ave, just blocks away from the Long Beach Grand Prix, to showcase their spring bounty and provide information about the local food movement.

In the same empty city lot as the sun was setting, preparations were at hand for a Farm to Table Dinner put on by Long Beach Primal Alchemy Catering.  A long community table was set with glistening wine glasses and beautiful flowers, local Old-Time band Moonsville Collective warmed up on a stage set against a graffiti art painted brick wall, and the chefs prepared the food in an open kitchen.

While watching the chefs prep in the open air kitchen, we socialized and enjoyed appetizers such as Spring Vegetable Ragu on Crostini, topped with Mustard Lemon Aioli.  Passing a multi-course family style dinner down the table, we sat amongst strangers but quickly made friends.  My favorite was the Asian Style Black Cod and the Roasted & Seasoned Vegetables.  The black cod melted in your mouth like butter; I didn’t know something so healthy could taste so good!  Before the dinner I observed the chef preparing the vegetables and asked the head chef about the marinade for the black cod.

If you are a Long Beach native and are interested in experiencing a Farm to Table dinner, the next is a brunch at Farm Lot 59 on June 23, 2013.  The information is not on their website yet, but I will try to post it when it is available.

Needless to say, this experience inspired me to make an Asian Style Black Cod with Shitake Mushrooms atop of Quinoa with Roasted Farmer’s Market Vegetables.  I have learned how to cook Asian food (though with my own twist) over the last three years from a wonderful Taiwanese roommate.  Even though LA offers amazing Taiwanese Pho, Chinese Dim Sum, Korean Barbeque, and Japanese Sushi it is only by opening myself to new cultures and making Asian friends that I’ve created my own style of Asian cooking.

Asian Style Black Cod and Shitake Mushrooms and Quinoa

Dry Shitake mushrooms are available at Asian markets such as 99 Ranch Market and Zion (in LA) and come whole or sliced.  Though you can simply soak the mushrooms before cooking with them, if you boil in water with green onions and ginger they will retain moisture and therefore more readily soak up the flavor of your soup or stir fry.  Boiled mushrooms can be stored in your fridge for up to one week.

Ingredients (serves 3-4)

• 1 large black cod (3/4-1 lb) frozen or fresh
• 2 ounces dry Shitake mushrooms (about 20)
• 1 cup quinoa
• 5 Green Onions, chopped
• 2 tsp ginger, minced
• 2 Tbs Soy Sauce
• 1 Tbs Sesame Oil
• 1/4 tsp fish sauce
• 1 lemon grass stalk, chopped

Directions

• If the fish is frozen, remove from the fridge the night before to thaw.
• Boil 2 quarts of water in a large pot.  Add 3 green onions and 1 tsp ginger along with the dry Shitake mushrooms.  Reduce the heat to low and cover.  Simmer for at least 30 minutes.  Remove from the heat and set aside.  Retain at least 1/2 cup of the broth.
• Mix the soy sauce, sesame oil, fish sauce, remaining green onions, remaining ginger, and lemon grass for the marinade.
• Lay the black cod in a large baking dish and cover with the marinade.  Cover and place in the fridge for 3o minutes.
• In the meantime, prepare the quinoa according to the package instructions.
• Remove the fish from the fridge and bring it to room temperature.  Slice 4 of the shitake mushrooms and add to the fish.  Broil on high for 8-10 minutes per inch of flesh measured at the thickest park of the fish or until fish is cooked through.  Add 1/2 cup of the mushroom broth and swirl around the pan until all the soy sauce is absorbed my the broth.
• Note: if preparing with the Roasted Vegetables, broil the black cod after the vegetables are ready to serve.

Roasted Farmer’s Market Vegetables with Grape Seed Oil and Lemon

Pick an assortment of vegetables from your local organic market or Farmer’s Market.  I like to browse the Farmer’s Market and see what inspires me.

Ingredients

• 2 Golden Beets, tops removed and quartered
• 1 large green onion bulb, sliced (like an orange)
• 2 cups small Brussels Sprouts, whole
• 2 garlic cloves, minced
• 1-3 Tbs Grape Seed Oil
• 1/4 lemon juiced
• Salt and freshly ground pepper to taste

Directions

• Preheat oven to 450 degrees F.  Arrange the brussels sprouts and golden beets in a baking dish.  Scatter the sliced onions on top.   Top with the garlic and drizzle with 1 Tbs Grape Seed Oil (or extra virgin olive oil).
• Cover and bake for 30-45 minutes until tender, removing from the oven every 15 minutes and adding more oil.  At 30 minutes squeeze the lemon juice on top.  Remove the lid for the last 5 minutes of baking.  Season with salt and pepper.

To serve, place a slice of black cod on top of the quinoa, add a few mushroom slices and drizzle with a tablespoons of the mushroom stock/soy sauce mixture.  Serve alongside the roasted vegetables.

Red Quinoa Strata with Roasted Mushrooms, Swiss Chard and Aged Cheddar Cheese

I planted bok choi, swiss chard, strawberries and fennel in my garden about a month ago despite telling myself that I would keep up only a small garden this summer.  When I purchased the starter plants, they looked easy enough to maintain but have proven otherwise.  I find that with my busy schedule I don’t have time to water, a few of the pots aren’t large enough, and bugs are eating my bok choi.  Last summer gardening was much more of a hobby than it is now!

And so I am experiencing the same with blogging.  I am cooking more now but my busy schedule has made blogging difficult.  Summer is quickly approaching but my style of cooking is stuck in winter.  My time seems filled with bridal showers, weddings, and special dinners (some of which I will share soon).

I cooked this Strata about a month ago, but it feels like ages now.  I have so much that I want to share about what is going on, but it feels that I must catch up first.  I must catch up on what I’ve blogged and try to catch up with fellow bloggers.

I am now beginning to see just a glimpse of what other bloggers experience when they have cookbooks to write, traveling for photography, or cooking for parties; though my time has mostly been filled with cooking for people I love and blessing them with good food.  Isn’t it exciting when much of your free time is filled with the things you love to do?

Ingredients (serves 4)

• 1/2-1 cup cooked red quinoa (depending on how deep you want the “crust”)
• 4 thin thin slices of polenta
• 8 ounces large crimini mushrooms, sliced
• 2-3 stalks of rainbow swiss chard, chopped with stalks separate
• 2 Tbs of extra virgin olive oil
• 2 stalks of thyme
• 7 eggs
• 1/4 cup half and half or coconut milk
• 1 cup aged cheddar cheese, shredded such as Kerrygold Vintage Cheddar
• salt and freshly ground black pepper to taste

Directions

1. Butter a 9″x9″ glass pan.
2. Cook the quinoa according to the package instructions.
3. Preheat oven to 400 deg. F.  Line a baking sheet with parchment paper.  Spread the mushrooms in a single layer over the parchment paper and sprinkle with 1-2 Tbs olive oil.  Cover with leaves of 1 stalk of thyme.  Sprinkle with salt and pepper.
4. Bake for 10-15 minutes, turning every 5 minutes until soft and lightly browned.  Remove from the oven and set aside.
5. Reduce oven temperature to 35o deg. F.
6. Heat 1 Tbs of olive oil over medium high heat in a large pan until the oil begins to shine.  Add the chopped swiss chard stalks and cook for 1 minute.  Mix in the remaining swiss chard until all the oil is absorbed.  Cover for 10 minutes, stirring occasionally.  Steam will form when covered, helping the swiss chard to cook.  During the last minutes, add the remaining thyme leaves and sprinkle with salt and pepper.
7. In a medium size bowl, mix the eggs and half and half.
8. In another medium size bowl, mix half the mushrooms, half the swiss chard and the cooked quinoa.
9. Now layer the strata in the glass pan, first with the cooked quinoa mixture, then the polenta slices, then the egg mixture, then the remaining mushrooms and swiss chard, and finally the cheese.
10. Bake at 350 deg. F. for 25-35 minutes, until the egg is cooked, cheese is melted and the edges are browned.  The egg will look juicy and continue to cook when removed from the oven.

gluten free Carrot-Cake Cake Balls (and Easter chickies)

Happy Easter.  Whether you celebrate Easter as a religious holiday or a celebration of family, Easter is about new life and transformation. Look outside and you’ll see that change is in the air.  Surprisingly, spring comes on very gradually here in Los Angeles but you can see the changes.  The days are longer, spring vegetables are ready to plant, and we are enjoying the warm air.

My first memory of Easter is from when I was maybe 4 years old.  The small town I lived in sponsored an Easter egg hunt in which there was a sand pile full of money.  From my age group, I pulled out the most money that day.  Maybe 50 dollars??  I don’t even know if this is a real memory or a memory that I’ve created from stories, but it came to me this morning.

It reminded me that I am out for the treasure.  I’ve called myself a perfectionist, but really I don’t have the attention to detail.  What I love is seeing a transformation; realizing a final product that you will only get if you follow a process.  Now, that process may be pre-defined or you might create it along the way, but regardless a transformation requires a vision of the end product.  Thank goodness for Youtube videos and photographs!

These carrot cake cake pops are about creating a beautiful finished product to put on display; maybe for a birthday party, bridal shower, or wedding.  And given the cake mixed with frosting, covered with candy coating; they are bound to taste good!

The queen of cake pops is Bakerella and it has been so much fun to get ideas and gain tools.  Look at her website for complete instructions and tools.  I’ll just share some basic steps.

1. Bake the cake.  I used this Martha Stewart recipe and substituted all purpose gluten free flour.  It looked so beautiful that I couldn’t resist, even though I knew I would tear it up.  I am far from understanding how to use gluten free flour so that it tastes like white flour.  I am open to learning easy tips!
2. Make the frosting (purchase the products for an entire cake, but only make half the frosting).  I made this Honey Cream Cheese Frosting from a fellow blogger, Honey & Jam.
3. This is the fun part!  Remember all the times that your cake didn’t turn out right and you covered it up with frosting?  This time all the cake goes into a large bowl.  Yep, just dump it in!  Crumble the cake completely and add part of the frosting.  Mix the cake and frosting, gradually adding more frosting until the crumbs start to resemble cookie dough and it binds when you squeeze it with your fist.
4. Roll the dough into balls.  Follow these steps from Bakerella for basic cake pops and these steps for cake balls.  I purchased vanilla candy melts and sprinkled on pecans pieces.  You can use a candy food dye to add fun colors or candy sprinkle for some flair.  Purchase candy melts at a party stores or local cake shop.
5. Prepare a cookie sheet covered with parchment paper.  Once you melt the candy coating, you will need to move fast.  Be sure and use the correct bowl.  I used a very round bowl so that I could dip and then scoop out the cake ball.  Tap off extra coating.
6. After laying the cake ball on the parchment paper, quickly draw a line around the ball with a tooth pick.  Then add sprinkles or pecans.  Remember, they dry super quick!

I put these together as a fun birthday cake, though you could explore better ways to present them.  I made an E with the colored cake balls to add some pop and celebrate my friend’s birthday party.

And here is a preview of the chickies in case you are in suspense.  Since spring is in the air, they would make a fun gift or party treat.  My roommate made these since she has the gift of attention to detail.  But, I made the cake!

Homemade “Pantry” Granola

Tonight I watched The Perks of Being a Wallflower.  It is a beautiful movie about a young boy who feels so alone and is tormented by memories in his past.  At the beginning of his freshman year, he doesn’t think he’s noticed, but by the end of the year he has friends that he loves deeply.  When he is with his friends, he feels infinite.

In a strange way, this granola make me feel the same way.  Not so much infinite but at peace and feeling that I have something to give.  I picture a grandmother who bakes love into every batch of cookies.  I think of a mother living on a budget who wants her kids to eat wholesome food.  I see myself years from now hoping to please my new husband.

This recipe is adapted from true food Seasonal, Sustainable, Simple, Pure and cannelle et vanille.  It is very easy to make and is so delicious you may want to eat it every day.  For the nuts, seeds, and dried fruit you can use any combination that you have in your pantry.

Ingredients

• 1/4 cup expeller-pressed canola oil
• 1/2 cup agave nectar
• 1/4 cup maple syrup
• 1/2 tsp salt
• 1 Tbs vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly ground black pepper
• 3 cups old-fashioned rolled oats
• 1 cup nuts and seeds – I used almonds, pistachios, pumpkin seeds, and walnuts
• 1 cup dried berries- I used dried blueberries and dried cherries
• 1/2 cup flax and chia seeds
• 1/2 cup organic coconut flakes

Directions

1. Preheat the oven to 300 deg. F.  Line a baking sheet with parchment paper.
2. In a large bowl, mix together the oil, agave, maple syrup, salt, vanilla extract, ground cinnamon, and black pepper.  Mix well.  Add the oats, nuts, seeds, and coconut flakes.  The dried fruit can either be baked with the granola or added after it cools.  I like it baked with the granola.
3. Spread out the granola mix on the prepared baking sheet.  Bake for 40 minutes until golden, turning the granola every 2-3 times to bake it evenly.  Remove from the oven and cool completely.  Stir in the dried fruit and store in an airtight container.

Sesame and garlic-ginger baked tofu with soba noodles and avocado

A few years ago, this game called “Would you rather?” was popular to pass time on a road trip or get to know someone.  The game always consisted of two bleak and undesirable scenarios, both of which were very unlikely.  I never liked this game, especially when it dealt with unthinkable scenarios.

It seems that our generation can easily fall prey to the “Would you rather” of life.  Given two evils, which of the lesser would you choose?  It is an obnoxious question, and so our generation seems to ask, “Why not choose the best of two good things?”

I am beginning to see how I grew up with such privilege; with options to choose so many good things for my life.  I am very thankful for the life I have and the good choices that brought me here, but I am also wanting to choose the best and not just something good because it will make me feel comfortable.

This blog is one of those things that is best for me, not just good.  I am excited and propelled for reasons that I can’t explain to explore food, photography, and writing.

This recipe is birthed out of my experiences while living in Long Beach.  Living in LBC, I am exposed to such great food with Pho (really, how do you pronounce it??? I have heard it both “pho” and “pha”.) in Westminster, dim sum in Alhambra, and Cambodian in my back yard.   Not to mention the many foodies and great cooks that I know.

I have seen tofu cooked multiple ways; with lots of flavor and with no flavor.  I am a firm believer that the flavor of tofu comes from what you add to it and how you prepare it.  It might seem boring and spongy, but if you purchase the right tofu and cook it with the right ingredients it will be amazing.  My accidental Tofu Tacos are a case in point.

Sesame and garlic-ginger baked tofu with soba noodles and avocado

Ingredients (serves 2)

• 16 ounces extra firm tofu
• 2 servings of soba noodles
• 1 avocado
• sesame seeds
• 2 Tbs Cilantro
• (2 Tbs) sesame oil or olive oil
• marinade (see below)

Directions

• Preheat Oven to 400 deg. F.
• Wrap the tofu in paper towels while preparing the marinade.  Slice the tofu into 1/2 inch squares and mix with the prepared marinade and pine nuts.  
• Prepare a baking sheet with parchment paper and spread out the tofu and marinade mixture.
• Bake for 20-30 minutes, turning the tofu every 10 minutes until all the marinade is absorbed.
• Prepare the soba noodles according to the package instructions.  Drain and mix with the oil.
• Top with the tofu mixture and avocodo as desired.  Sprinkle with sesame seeds and add salt to taste.

Marinade (serves 2)

Ingredients

• 4 Tbs soy sauce
• 2 Tbs rice vinegar
• 1/2 Tbs honey
• 1 Tbs sesame oil
• 2 garlic cloves, minced
• 1/2 Tbs ginger, minced
• 1/2 cup Cilantro, torn
• 1/4 cup pine nuts

Directions

• In a large bowl, mix the soy sauce, vinegar, honey, sesame oil, garlic, ginger, cilantro and pine nuts

This marinade is very simple and is a fusion of multiple Asian influences.  I think I actually got the idea from my Japanese manager at work.  I used to buy ginger whenever I needed it, but lately I have ventured to keeping it and cutting off fresh portions.  I added pine nuts for texture and extra taste; an inspiration from many happy hours at The Yard House.

Soba noodles stick together very easily, so toss them with Sesame oil or Olive oil; though I am no expert at noodles of any kind!  The tofu will absorb most of the Cilantro, so add some fresh if you would like.

Chocolate Chip Espresso Muffins

Winter came late.  While most of the country was experiencing unbearable temperatures in December, Winter didn’t come to Los Angeles until January.  We’ve gone through two cold weeks with lows in the 30s (I know, terrible hah?) and some days the high falling short of 60.  While to many of you this sounds like paradise, to us here it can be terrible.  I noticed that the colder, drier days feel much more warm than the wet, warmer days.  The wet air sets in your bones like a virus that takes over your entire system.

The cold weather drew me indoors and to baking.  The oven heat warmed my insides and the homemade goodies smell spread throughout our home.  I spotted these delightful espresso muffins months ago at Sprouted Kitchen and I’ve been hankering to bake them ever since.  The idea of espresso within a breakfast item is genius!  I can’t say though that I would cut back on my morning coffee any.

Somehow the onset of Winter also set me to thinking about what I want from this coming (though already here) year.  I don’t usually set resolutions since for me they are ultimately areas I want to change but find very challenging.  Instead of setting resolutions, I am trying to create new habits and change my posture within areas of my health and faith.  I am finding that I am much more successful than I thought I would be, mostly because I have created a new routine and got my body (and mind) out of the rut it was in.

Check out the recipe here.

What I like best about these muffins is the streusel topping.  Use organic brown sugar if possible and the topping will be irresistible.  I used whole wheat all purpose flour instead of spelt flour.  Whole wheat all purpose flour is great in breads, but sometimes can turn out too heavy.  I haven’t experimented with gluten free flours yet, but I think I will soon.  I opted for coconut oil in place of butter.  Coconut oil is very chunky and doesn’t have the same characteristics as butter.  I think next time I will use coconut milk instead, like I did in these carrot-apple bran muffins, which is much creamier.  I had to add extra apple sauce, but I think coconut milk in place of the oil would do the trick.  Go ahead and add a little extra espresso and chocolate chips (or chunks).  You know you want to!  Is it possible to have too much chocolate?

Pecan Chocolate Chip Zucchini Bread

Well, hello again.  It’s been some time since I’ve entered a blog post and I’m not very good at reconnecting after a period of time has passed.  In relationships, the natural lag of communication makes me feel awkward   How do I admit that I let the friendship go, that I didn’t work to keep the line of communication open?  I am blessed with friendships that even after years have passed, when we meet it feels as though only days have passed, but I want to work to make that the exception; not the rule.

So, I am back to blogging after a month away.  Although the holidays did keep me busy; I found some good opportunities to bake.  A confession here; cooking feels to me like an everyday activity while baking feels like an activity reserved for holidays and special occasions.  Baking connects me to my inner child that delights in decorating Christmas cookies, is ecstatic to come home and smell fresh baked bread (or brownies as was my case), and wished for a Easy-Bake Oven.

I find baking intriguing.  Baking requires great attention to detail. I’ve met many people who say they could never bake well, and I tell them that all you have to do is follow the recipe.  I am beginning to find that it’s not that simple.  Since I followed the conventional methods of baking for years, I am now finding it a challenge to transfer to using apple sauce, fruit butters, olive oil, coconut milk and coconut oil in place of butter.

This Zucchini bread has been adapted from True Food: Seasonal, Sustainable, Simple, Pure.

Ingredients

• 1-3/4 all purpose whole wheat flour
• 1/4 cup oats, processed
• 1/2 cup coconut palm or brown sugar
• 1-1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
•  1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 3 small or 1 large zucchini, chopped onto matchstick pieces
• 3 large eggs
• 3/4 cup apple sauce or apple butter
• 3 Tbs extra-virgin olive oil
• 1 tsp vanilla extract
• 1/2 cup pecans, processed or chopped
• 6 ounces chocolate chips

Directions

1. Preheat the oven to 375 deg. F.  Grease a baking loaf.
2. In a large bowl, combine the flour, oats, sugar, baking soda, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. Add the zucchini, chocolate chips, and pecans.  Mix to combine.
4. In a small bowl, whisk the eggs, apple sauce, olive oil, and vanilla.
5. Add the wet ingredients to the dry and mix until combined.
6. Add the batter to the prepared pan and bake for 45-60 minutes or until a knife inserted in the center comes out clean.

Enjoy!  This is a dessert that disguises itself as a breakfast and is perfect for a cold winter night.