Blog - December 2011
Last Christmas, my daughter presented me with Rose Levy Beranbaum’s The Bread Bible. Since then, I have been busily exploring the recipes and tips for hearth breads and sourdough. This Bread Bible recipe caught my eye: the finished loaf looks like the key ingredient: mushrooms. It’s a great savory companion to broth soups, and when stale, it makes great croutons and stuffing.
This dish is impressive to serve and easy to make. The crunchy macadamia crust combined with the tender texture of the fish is a pleasing combination. And of course the strawberry mint relish brings the whole dish to another level!
One of the great things about working for the California Strawberry Commission is getting to know the farmers and their families. Recently, we had the pleasure of spending a little time with Donato and Delfina Olivas, a warm and wonderful husband and wife team who grow strawberries in Santa Maria, California. Delfina taught us how to make Oaxacan mole.
We all seem to have those flavor combinations and dishes that remind us of our childhood. Although I have countless and vivid food memories, the taste of olive oil and vinegar always reminds of the those days. Check out this salad that uses this simple dressing to create a tasty and healthy salad.
Every time I prepare quinoa I'm reminded how it has just about everything good going for it: great taste, low in carbs, versatility and high in protein.