sponsored by:

“Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a life time.”

$25 per person.

Saturday, July 14, 10am to noon

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Roshambo, or rock-paper-scissors, is a ‘trump’ game where one hand gesture trumps another. I will show you how to bring the idea of this game into the kitchen. I’ll demonstrate how various flavors are used to ‘trump’ other flavors, such as:

• salt trumps harsh peppery flavors of turnips and radishes

• sour trumps the bitter taste of the chard

I can make: raw turnip raviolis, sweet turnip crepes with cashew cream filling, and sauteed chard using the leeks, Meyer lemons and prepared mustard with rice vinegar.

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These cooking parties are fun, informative and inspirational. All classes will be in my 10-person kitchen, at my home in Cupertino (near I280 and Foothill). See above for the payment link: $25 for each class, pre-payment is required. 10 people maximum capacity. Bring a chef knife and cutting board (optional). Each class will be 2 hours and includes a light meal of the food. All meals will be vegetarian (ideas can be given for meat, fish, poultry). Scholarships are available, contact me for details (408-320-5664, jonisare@gmail.com). 

Last-minute signups are okay, just send an email or give me a call.

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These classes have culinary golden nuggets for every home chef, whether you are a beginner or seasoned chef. In each class you will learn:

• flavor structure (ex: mire poix, herbs, spices)
• cooking methods (ex: wet, dry)
• knife skills (ex: roll cut, brunoise)

….. and so more.

Join fellow CSA members, bring your spouse, bring your kids, bring your non-CSA friends.

Find the fun in cooking with me as I share with you the ease and grace of using the ‘boxed’ CSA* produce from High Ground Organics.

REGISTRATION:

• $25 per person, per class.
• Click the PayPal link below, no need for a PayPal account.
• Be sure to include the date you will join me, and number of people in your party.

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CLASS OVERVIEW:

Example of –previous and future– class content:

I will provide a gourmet meal.

1:30pm to 5pm

Sunday, July 8, 2012

more info to come

Fenugreek ups the ante (in regards to the soup’s complex flavor profile) with its butteryness, mustardyness and almost butterscotch-like flavors. It’s tangy, a bit bitter, yet in a sophisticated way. Just found this online: “For a hint of fenugreek’s flavors, consider that it is the flavor-making component of imitation maple flavoring.”

Here’s an image of the soup in the blender carafe, just after I blended it. Half of the mixture is blended really well, a full minute, then I added more of the soup mixture and blended just a bit, using the pulse button until the pieces were just what I wanted.

Here’s how I made it:

1. In a soup pot on medium heat: cook, with no oil, until tender, about 5 minutes, stir often:

• 1 large leek, thinly sliced (see Notes, below)
• 3 large celery stalks, thinly sliced

2. When the leeks and celery are tender, move aside making a clear area in the center of the pot and melt:

• 1/4 cup coconut oil (see image below showing the coconut oil in the center of the pot; also see Notes, below)

NOTES:

• Use both the white stalk and the green leaves of the leek. Trim the roots and the ragged tips of the green leaves, cut the leek into three pieces, then cut down the center of each piece and wash well, then thinly slice.
• I used unrefined coconut oil because I wanted that coconut-ty flavor. Refined coconut will be just as good, so go ahead and use the refined if you don’t want that coconut component.

3. When the coconut oil (see image, above, with celery and leek mixture moved aside with the coconut oil in the center) is melted, add and let cook for one minute:

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4. After a minute, add and stir well, cook for 10 minutes or until tender:

• 4 cups hot water (see Notes, below)
• 2 cups broccoli florets (see image, below)

Notes:

• I add hot water from my electric tea pot, the water heats up soooo much faster in the tea pot than it does on the stove top. If using room temperature water, the water you add to the pot will take 5 to 10 minutes to heat.
• Add the broccoli — ONLY — to hot water. Be sure to wait until the water is hot. Once the water is hot, add the broccoli.
• The broccoli will become bright green, this is the reaction of the degrading cellulose structure of the plant pushing the chlorophyl to the surface to protect it. The broccoli will stay bright green for a few minutes and then turn brown. There is a short distance between green and brown, so stay near the pot and when the broccoli is soft turn off the heat.

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5. Ladle the soup into a high-speed blender. I blended 1/2 the soup for a minute to create a very very smooth and creamy consistency. Then I added the other 1/2 of the soup and blended it just a bit until the broccoli, celery and leeks were in small-ish pieces.

Here’s the direct link to the comment page:

http://www.thekitchn.com/why-are-my-vegetables-turning-browningredient-questions-167906

I answered this question:

“Q: I read your post on vegetables turning brown if blanched with the cover on. But why would my vegetables turn brown even when I leave the pot uncovered? Could it be the type of pot?

I find this happens especially with escarole. It’s driving me crazy! Help!”

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Here’s my answer:

Several variables come to my mind when folks ask: why do vegetables turn brown when blanched?

#1 = First, as stated above, the duration of time in the hot water bath matters. Too short and the food is too stiff, too long and the food is cooked and brown, just right and the food is al dente and has a bright color.

#2 = Secondly, the amount of water in the pot might be too little so that the ratio of acids to alkaline is too great. Too much acid and you’ll get brown veggies. You want to easily submerge the veggies, then quickly remove them to an ice bath.

Solution: try more water, if that doesn’t work, then try –as someone stated above– adding a bit of baking soda to the water. If you blanch quite a bit of food you’ll need to add more water and eventually change the water.

(Correction to my above info: best to use salt instead of baking soda. I just came across this info on salt and thought it sound advice: http://www.stellaculinary.com/category/site-categories/basic-cooking-techniques/blanching).

#3 = Another variable to consider is the cooking liquid, the quality of the water: vegetables will turn brown in an acidic environment, perhaps the liquid, the water (tap water?) that you are cooking in is too acidic. In that case, a bit of baking soda will prolly be your solution, start with a pinch, try it out, if that doesn’t work, then add another pinch, continue adding a pinch more until you have success.

#4 = Another variable: you might be on to something– the type of pot (the materials) and or the condition of the pot– could be the culprit, I wouldn’t rule it out. If the baking soda trick doesn’t work then it could be the pot you are using.

Solution: try different pots like an enamel-coated pot, or a high-grade stainless steel pot.

#5 = Another variable is the size of the pot, a big pot (tall sides) will keep a lot of steam close to the water, and could very well trap volatile acids dropping them back into the water. Try using a skillet, has low sides, so that the steam easily escapes. Just remember to have deep enough water so that the veggies do not touch the bottom of the pan, you want to blanch’m, not cook’m.

#6 = One last variable comes to mind: the culprit could be over-boiled water. This issue goes under the quality of the water because the oxygen driven out from boiling changes the quality (taste and structure) of the water, which will affect the outcome.

Solution: keep the water at a simmer, never boil the water.

#7 = Okay, well, another thought just came to mind: be sure not to have any oil in the pot, enough of it will trap in water soluble acids that normally escape with the steam. I purposely use oil (or some type of fat) when making a slow-cooked soup or bone broth or veggie broth or stew. The oil on the surface of the water seals in the water soluble flavors (and oxygen), prohibiting them from evaporating.

#8 = Well, shoot, I just thought of another variable, here is variable #7 to consider if you are getting brown veggies when blanching: could be that you have too much food in the pot at one time. You’ll know you added too much because the temperature of the water will drop, it’ll stop simmering and you have to wait a while for the water to come back up to a simmer in order for the food to soften, to become al dente.

Solution: blanch just a few pieces at one time, allowing the water temperature to maintain a high heat. The food will cook fast, maintaining the bright color. Again, never boil, just a simmer is best.

sponsored by:

“Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a life time.”

Find the fun in cooking with me as I share with you the ease and grace of using the ‘boxed’ CSA* produce from High Ground Organics.

UPCOMING DATES:

• Note: no other classes will be offered in May while Joni travels in and caters a retreat in Hawaii, classes will resume in June.

REGISTRATION:

• $25 per person, per class.
• Click the PayPal link below, no need for a PayPal account.
• Be sure to include the date you will join me, and number of people in your party.

=====================================
CLASS OVERVIEW:

Example of –previous and future– class content:

Lucky you! …. for TWO reasons ….

#1 reason you are lucky is that this past Wednesday I came up with two rhubarb recipes and will share them with you now because rhubarb is on sale this week at Monta Vista Market.

#2 reason you are lucky is that BROCCOLI is on sale and Monta Vista Market has an exceptional low price on it. So — I’ll show you how to freeze it during my cooking demo at MVM this Saturday, May 5th, 1 to 4pm. Click here to read more about the food demo.

Rhubarb Bacon Chutney

• 1/2 cup chopped rhubarb, (cut down the middle length-wise and then thinly slice half rounds)
• 1/2 cup chopped bacon, about 5 slices, cooked, cooled, diced
• 1/2 cup sliced green onion
• 1/2 tbls pomegranate syrup
• 1/2 cup plain yogurt (I used Kefir cheese)

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Another rhubarb recipe… similar, but without bacon…..

Spiced Rhubarb Chutney

• 1/2 cup chopped rhubarb
• 1/2 cup sliced green onions
• 1/2 cup yogurt
• 1 tbls pomegranate syrup
• 1 tsp cinnamon
• 1/2 tsp cardamom

Directions:

Cream of Broccoli Leek Soup — aka:

Buttery, yet not butter, Broccoli Leek Soup

Produce in the box this week:  (in the plastic bag on the left in the image above, and below)

• Rhubarb
• Red butter lettuce
• Oyster mushrooms
• Turnips
• Italian parsley
• Red spring onions
• Scotch kale
• Collard greens
• Artichokes

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“This is taking soup to the next level,” says Kris, one of the class participants. mmmmmgood — see above. We dry sauteed the spring onions and celery. Then mixed in thinly sliced kale and collards, added the parsley leaves and let it cook for a couple of minutes, stirring often. Then we added water to cover, let cook for 10 minutes, then blended all of it in a Blendtec, a high-speed blender. A regular blender ought to do just fine, yet the high-speed blender will give you a much better, higher quality, experience in creaminess.

In another sauce pan we simmered the oyster mushrooms in coconut oil and fresh thyme. Then blended it (see image of the mushroom mixture, below, just after the soup photo). In hind-sight, I suggest not blending the mushrooms, the larger size would have given great texture and character to the soup. As it was, the mushrooms were small bits, like that of what you find in a Cream of Mushroom soup can. These small pieces were okay, yet definitely would be better if blended really well — to a pate, or as I suggested — using the whole mushroom.

We topped the soup with the mushroom mixture and sliced green onions, see image below.

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We did it! We made a 10-minute stove top Rhubarb Pie with apple sauce, sliced pear, butter and vanilla granola. Yum. The oatmeal, granola and butter simulate a pie crust very very well.

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Amazing last-minute dish — raw rhubarb, raw onion tops (the green stalk), yogurt and pomegranate syrup. Mix well, then taste. Yum.

Then add cinnamon, mix well, taste. Better yum.

Then add cardamom, mix well, taste. Amazing yum.

Sooooo….. we were talking about ways to use the rhubarb and some of the pie fell into the bowl of sliced green stalk of the spring onions(toppings for the green soup), Anne retreived it and along came a bit of green onion. “I’m so glad I didn’t see it (green onion) clinging onto my bit of dessert, otherwise I would not eaten it. I would never have thought –in a million years– to mix the two.” She liked it!

Brainstorming ensued and each of our ideas went into one bowl. Someone called out yogurt, another called out cardamom, then cinnamon. We all agreed that this rhubarb, green onion, pomegranate syrup, yogurt, cinnamon and cardamom mixture (chutney) will go really well with Lamb.

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Okay, just one more – check this out- I came up with one more dish when cleaning up. My housemate was home and cooked up some bacon. The aroma filled the room and I just couldn’t help myself, I HAD to try it:

Rhubarb with bacon is heavenly!

You gotta try this: sliced raw rhubarb, sliced raw green onion, diced crispy bacon, yogurt (Kefir cheese is what I used) and pomegranate syrup. Ho ho ho! What a gift of flavors.

FREE DEMO — an invitation to all, Thursday, April 26th:

I will give a free demo –with taste samples– at the Los Altos Preschool (in Trader Joe’s shopping center, corner of Foothill and Homestead, near i280).

Thursday, April 26th, at 5:30pm to 6:30pm

Drop in anytime during this hour to see what I created with the food from the High Ground Organics CSA box.

Bring your children, come see the center, ask Joni your cooking questions, nutrition questions, gluten-free questions, allergy-free cooking questions, etc.

She will share some food samples and discuss:

• low-carb cooking
• dairy free, gluten free, sugar free cooking
• paleolithic (caveman diet) cooking
• raw food un-cooking
• vegan, vegetarian cooking
• snack ideas
• speed cooking tips
• and so much more

You will feel right at home with preschool director Joanna and her team. There are plenty of rooms to check out, as well as the backyard play area.

Share this invitation with others, everyone is welcome.

Fruit Salad w/Honeydew Melons, Cherry Tomatoes and Green Bell Peppers

10-minute Rhubarb Strawberry stove-top Pie

The ingredients: rhubarb, fruit, coconut oil and granola.

The ingredient list:

• 1 rhubarb stalk, sliced
• 1 cup water, or enough to cover the sliced rhubarb
• 1 tbls coconut oil (butter is best alternative if you do not have coconut oil)
• 2 cups chopped fruit (strawberries, kiwi, blueberries)
• 2 cups Pumpkin Seed Granola

Directions:

1. In a saute pan, cover the sliced rhubarb with water. Bring to a low simmer, let cook for one minute and then discard the water.
2. Add the coconut oil and chopped fruit to the rhubarb, cook for one minute or until the oil has melted, stir well.
3. Spread the granola evenly on top of the fruit mixture, do not stir. Cover and let cook for 5 minutes.
4. Remove from heat and serve hot, warm or chilled. People enjoyed this the best when it came to room temperature.

The granola I used has oat flakes and puffed oats, they absorbed the coconut oil and sweet flavors of the fruit just perfectly. After the granola cooked for a bit it became very much like a soft pie crust.

This one is for you! Come in next month for my cooking demo at the Monta Vista Market on Saturday, May 5th, from 1pm to 4pm..

 

Pad Thai w/veggie noodles

Asparagus Slaw w/orange and caramelized onion sauce

Zucchini Noodles w/broccoli and pesto

Crescent rolls w/asparagus

Ratatouille w/roasted eggplant and raw veggies

Borscht w/ginger, dill and soured onions

Kale chips w/cashew tomato bell pepper batter