Summertime Fun: U-Pick Blueberries on the 101

For most people, summer means vacation time and, more than likely at least one road trip. We started early this year and took a trip up the coast for a long weekend.

Driving from Los Angeles to Northern California, we usually take the 5.  A boring drive, the 5 is all about getting up the coast as quickly as possible.

This trip we decided to take the 101. A bit slower, but a lot more scenic with the opportunity to interact with the communities along the way.

When I was growing up, my mom’s favorite thing to do when we hit the road was to stop at the roadside stands and buy fruit and vegetables from the local farmers.  What she dearly loved was when we could actually stop at the farm and do the picking ourselves.

One of her favorite places to visit was Cherry Valley, east of Los Angeles, where she would find an orchard that would let us kids climb up the ladders, buckets in hand, and pick and eat as many cherries as we could handle.

Heading up north I remembered those experiences when I saw the signs for Restoration Oaks Ranch's Santa Barbara Blueberry Farm, with its U-Pick option.

Thirty minutes north of Santa Barbara and three miles south of Buellton (home of Anderson's Pea Soup), from May to early August, keep a lookout on the east side of the highway.  There are signs on both sides of the highway but the turn off comes quickly, so be alert, especially on the southbound side where the exit is from the left lane.

Protected from birds by a high wall of netting, the farm grows several varieties of blueberries: Bluecrisp, Emerald, Jewel, Star, Misty, and Sharpblue.  The plants grow in long rows, stretching from the highway back into the hills.

Blueberries grow on low bushes, the fruit gathering in tight clusters on the branch ends.

Walking up and down the rows we passed couples feeding each other berries as if they were on a romantic date.  Then there were the families with kids, who rushed from plant to plant, picking and eating berries, yelling out, "I found the best ones."

For our part, my wife and I approached the task with deliberation. Mostly that meant picking berry by berry, but when we found a perfectly formed cluster, a quick sweep of the branch yielded a handful of berries that clattered satisfyingly into the bucket.

Harvesting blueberries is sweet work. You pick a few and eat a lot as you walk down the rows. We enjoyed them all the more knowing blueberries are healthy and nutritious.

The best berries are plump, firm, and colored a dark shade of blue. Ripe berries are on the top of the plant but also down below, so it's worth the effort to crouch down and check the lower branches.

In addition to all those nice plump, ripe berries, you'll also see ones that are slightly wrinkled.  We had a difference of opinion about those.

My wife didn't care for them, but I did because they have a thick, jammy taste, reminding me of homemade blueberry pie. Because my wife didn't want any wrinkled berries in our bucket, I ate them as I picked.

My wife wandered off in one direction.  I, in another. We walked up and down the rows, enjoying the warmth of the afternoon sun and the easy quiet of the rolling hills surrounding the farm.

Walking down the rows, I couldn't get over that there were so many berries!  How could I pass by ripe, perfectly formed blueberries, sweet and luscious and not pick every one in sight?

With a quick grab, I could fill my mouth with great tasting blueberries.  So delicious, so available.

With blueberry stained fingers, I placed yet another handful of berries in my mouth when my wife called out to me.  Actually she called several times before I heard her.  "David," she said, "Come on, you've had enough."

I nodded in agreement but managed to run my hand along another branch and enjoyed a last mouthful of berries before I re-joined her. With our buckets filled, we walked hand-in-hand down the dirt road, stopping at the outdoor sink to wash the blueberry stains off our hands, and then to the shack where we paid for our blueberries.

In 30 minutes my wife and I had filled our buckets.  At $15.00 a bucket (about 2 quarts), the blueberries are a bargain, considering that at farmers' markets small containers cost $3.00-4.00.

At our friends' house that night, we proudly served the berries as the crowning topping to a pineapple-strawberry fruit salad.  The combination was perfection.  Each fruit had a different tartness and sweetness.  Their flavors melded beautifully.

With a large bowl in the refrigerator, everyone in the house made frequent stops to grab a handful.  In no time at all, we had eaten all the blueberries.

With a short growing season and given that it was unlikely we would drive up 101 anytime soon, when we headed back to LA, we left early so we could stop at the blueberry ranch and pick another bucket.

Back home I remembered all those ears of corn, peaches, and cherries, I used to pick with my mom and sister and I was very happy to have a bucket of blueberries in the refrigerator.  What a great way to start the week with a breakfast of fresh blueberries, yogurt, and cereal.

A Little Bit of Curry Goes a Long Way

Nothing is more satisfying than farmers' market fresh vegetables. Usually I'm completely happy relying on olive oil, sea salt, and pepper when I saute, grill, or roast the great bounty of summer vegetables.

Do carrots, broccoli, asparagus, fennel, peas, string beans, tomatoes, squash, and potatoes really need elaborate sauces to bring out their flavors?

The Italians get it right, in my opinion. Buy the best ingredients and get out of the way.

And yet, there are times when a little more spice or a variety of flavors is needed to reinvigorate the palate. A few drops of fresh citrus juice, a dusting of cayenne, a sprig of fresh rosemary, or a drizzle of nam pla can transform the familiar into the exciting.

Authentic Indian curries are complex combinations of a dozen spices and herbs. An easy-to-make version for every day use can be made with a packaged curry powder or pulled together with five basic elements: fresh garlic, turmeric, cumin, coriander, and coconut milk.  

Keep the curry vegetarian if you want or add poultry, seafood, or meat.  The choice is yours.  Since my wife doesn't eat poultry or meat, but I do, I start with vegetables and spices to build the flavors, make her portion, then add meat for mine.  That way we're both happy.

The best part is that an affordable and delicious meal can be prepared in 30 minutes or less.

Basic Curry

Use whatever fresh vegetables you enjoy. For stock, homemade is best, as much for flavor as for avoiding excess salt.  It's easy enough to make chicken or vegetable stock and freeze it.

A side note: with the vegetable peelings, make a stock by putting them into a pot with 4 cups water, simmer 30 minutes, run through a food mill, and collect the liquid and solids to use for the curry or freeze to use when needed.

Find an organic coconut milk that doesn't use chemical preservatives.  Freeze what you don't use for later use.

Yield: 4 servings

Time: 30 minutes

Ingredients

1 onion, peeled, roughly chopped

2 garlic cloves, peeled, finely chopped

1 cup Italian parsley, washed, finely chopped, leaves only

4 carrots, washed, peeled, cut into thick rounds

1 large Yukon gold potato, washed, peeled, roughly chopped

1 head of broccoli, washed, florets cut into bite sized pieces, stems peeled and chopped

2 cups mushrooms, brown or shiitake, washed, thin sliced
1 corn on the cob, husk and silk removed, washed, kernels removed

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon cumin

1 cup coconut milk

2 cups liquid, water or stock

2 tablespoons olive oil

Sea salt and pepper

Method

In a large saucepan, heat 1 tablespoon of olive oil and saute the vegetables until lightly browned.  Remove.  Add the other tablespoon of olive oil and saute the garlic and spices until lightly browned.  Return the vegetables to the pan and toss well.

Pour in the liquid (water or stock) and coconut milk.  Stir well to deglaze the pan and combine the flavors.  Simmer on a medium-high heat for 15 minutes.  Taste and adjust seasoning with sea salt and pepper.

Serve with rice, pasta, or steamed spinach.

Curry with Sausage and Chicken

Including meat in the dish adds only 5 minutes to the preparation time.  Leftover meat can also be put to good use here.

Yield: 4 servings

Time: 35 minutes

Ingredients

2 Italian sausages, cut into rounds or bite sized pieces

1 chicken breast, cooked, cut into bite sized pieces

1 onion, peeled, roughly chopped

2 garlic cloves, peeled, finely chopped

1 cup Italian parsley, washed, finely chopped, leaves only

4 carrots, washed, peeled, cut into thick rounds

1 large Yukon gold potato, washed, peeled, roughly chopped

1 head of broccoli, washed, florets cut into bite sized pieces, stems peeled and chopped

2 cups mushrooms, brown or shiitake, washed, thin sliced

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon cumin

1 cup coconut milk

2 cups liquid, water or stock

2 tablespoons olive oil

Sea salt and pepper

Method

In a large saucepan, heat 1 tablespoon of olive oil and saute the sausage and chicken until lightly browned.  Remove.  

In the same pan saute the vegetables until lightly browned.  Remove.  Add the other tablespoon of olive oil and saute the garlic and spices until lightly browned.  Return the meat and vegetables to the pan and toss well.

Pour in the liquid (water or stock) and coconut milk. Stir well to deglaze the pan and combine the flavors. Simmer on a medium-high heat for 15 minutes.  Taste and adjust seasoning with sea salt and pepper.

Serve with rice, pasta, or steamed spinach.

Variations

Add one large ripe tomato, washed, roughly chopped

Add 1/4 teaspoon cayenne for heat

Add tofu cut into bite sized pieces

Add 1 package of spinach, washed, keep leaves whole but finely chop the stems after you add the liquid

Add 1 pound raw shrimp, washed, shelled, deveined in the last 5 minutes of cooking

Add 3 cups fresh clams or mussels, washed, with the stock and coconut milk

Add to the vegetable saute 2 cups roughly chopped green or red cabbage

Add to the vegetable saute 2 Japanese eggplants, washed, stems removed, roughly chopped

Add to the vegetable saute 1 cup raw cashews

Add to the vegetable saute 1 tablespoon ginger, peeled, finely minced

Open Faced Quesadillas

Traditionally quesadillas are a simple combination of a warm tortilla folded over hot melted cheese. When our kids were young, they made an easy to make after-school snack. By adding toppings the quesadilla turns into a fiesta of flavors. Since the quesadilla cooks quickly in a trying pan, the toppings should be pre-cooked, much the same way they are on pizzas.

Besides being easy and quick to make, quesadillas are also a great way to use left-overs. Roast chicken, steak, fish fillets, and grilled vegetables work well under a thin layer of melted cheese.

By only using one side of the quesadilla, you save on calories and improve the flavor.

Open Faced Quesadillas

The basic quesadilla is a toasted tortilla topped with melted cheese, with hot sauce or salsa added for flavor.  Kids love them, so do adults.

Yield: 4 servings
Time: 5 minutes

Ingredients

4 tortillas, corn or flour
1/4 pound cheese, cheddar, muenster, jack
2 scallions, washed, ends removed, finely chopped (optional)

Method

Heat a frying pan or griddle on a medium-high flame. Cut each tortilla into quarters. Put each piece on the griddle, topped with thin slices of cheese. Cover with a piece of aluminum foil or a lid for 5 minutes.

Remove, sprinkle with chopped scallions (optional), and serve with hot sauce or salsa.

Quesadillas with Toppings

We've tried Italian sausage rounds, grilled vegetables (carrots, broccoli, and corn), shredded roast chicken, grilled sliced shrimp, thin slices of tomato, thin slices of steak... Just about any cooked meat or vegetable could be put on a quesadilla.

Grill, Baby, Grill: An Easy Summer Pasta with Grilled Corn and Black Kale

Now that corn has reappeared in the farmers' markets, it's time to grill, baby, grill.

Boiled corn slathered with sweet butter and seasoned with sea salt and pepper is delicious.  So too is grilled corn where olive oil replaces butter.  Lightly browned, the kernels caramelize, adding sweetness and the hint of smoke.

Make extra, so the kernels can be removed and used in green salads, salsas, and--my favorite--pastas.

Tuscan or black kale is widely available in the farmers' markets in large, inexpensive bunches.

Adding in mushrooms, onions, garlic, a pat of butter and you're ready to enjoy a delicious lunch or dinner that needs little more than a simple romaine or arugula salad, a glass of wine or an ice cold beer, and you'll have a memorable meal with no more effort and time than it would take to order take out.

Pasta with Grilled Corn and Black Kale

Yield: 4 servings

Time: 30 minutes

Ingredients

2 ears of corn, husk and silks removed, washed
2 links, Italian sausage, washed (optional)
1 medium yellow onion, washed, skin removed, root end and top cut off and discarded, roughly chopped
2 garlic cloves, skins removed, finely chopped
1/2 pound shiitake or brown mushrooms, washed, dried, sliced
1 bunch Tuscan or black kale, washed, center stem removed, leaves roughly chopped1/2 box DeCecco pasta, gnocchi, penne, spaghetti, or bowties
1 tablespoon sweet butter
1 cup pasta water
1/4 cup olive oil
Sea salt and black pepper
Grated Parmesan or Romano cheese

Method

If a grill is not available, preheat the oven to 350 degrees.  Pour the olive oil on a flat plate. Season with sea salt and pepper.  Roll the corn through the seasoned oil to coat.  Put on the grill or into the oven, turning every 5 minutes to prevent burning.

Do the same with the Italian sausage.  Roll in the seasoned olive oil and grill or roast.  For vegetarians, don't bother with the sausage.

While the corn and sausage are cooking, put a large pot of water on a high flame, seasoned with 2 tablespoons of kosher or sea salt.  Don't use ordinary table salt which has a metallic flavor.

While the pasta water is heating, saute the onions, garlic, mushrooms, and kale until softened.  If you want the kale more pliable, add 1/4 cup of water and braise for 5 minutes on a medium-high flame.

Put the pasta into the boiling water and stir every couple of minutes to prevent sticking.  Use the whole box if you want more pasta.

Cut the kernels off the corn and discard the cobs.  Finely chop or cut into rounds the Italian sausage. Add to the kale, together with the sweet butter.  Toss well.

Taste the pasta.  Drain and reserve 1 cup of pasta water.  Put the pasta back in the still warm pot, drizzle with olive oil and season with sea salt and pepper.  Toss well.  Set aside.

Add 1/4 cup of the pasta water to the vegetables and sausage.  Stir well and taste.  Adjust seasoning as desired.  If more sauce is desired, add a little more of the pasta water.

Pour the cooked pasta into the saute, toss well, adding another 1/4 cup of pasta water.  Serve in a large bowl, accompanied with freshly grated cheese.

Variations

Grill or roast a red pepper, discard the seeds and skin, finely chop, add 1/4 cup to the saute.

Add 2 tablespoons chopped, pitted green olives to the saute.

In Holland There are Long Lines at the Herring Shacks

Pickled herring with sour cream and onions was a staple in my house when I was growing up.  Every night my dad had several fat pieces on buttered pumpernickel bread.  Wanting to connect with him, I would join in.  The firm fleshed pieces slathered with sour cream, topped with thin strands of pickled onions took some getting used to, but eating herring wasn't so much a culinary preference as an attempt at father-son bonding.

My dad passed away many years ago and I haven't eaten herring since.

While I was in Amsterdam, I wanted to try the local favorites.  The Dutch love Gouda, beer, bitterballen--a crispy fried ball of meat and dough--and, of course, herring.  I wanted to try them all.

For Zesterdaily, I wrote about my experience eating herring in Amsterdam. It wasn't what I expected!

There are herring stands in the squares and on the busier canal bridges. Pretty much where ever people congregate you'll find a herring stand.  The Dutch way to enjoy them is to eat the herring whole. Pick it up by the tail, tilt back your head, and let the fish descend into your mouth as you greedily ingest it.

Alternately, the fillet is sliced into fat pieces and served either on a plate or a roll with onions and pickles.  I had read that a purist prefers the fish without condiments, not wanting anything to get in the way of the simple, clean flavor of the fish.

As people stand in line to buy herring, they crane their heads the better to watch the chef as he prepares the herring. When the fish is taken out of the brining pan, it has already been gutted and deboned.  As the last act before serving, the skin and tail are efficiently removed in one quick stroke.

I wanted an authentic Dutch experience, but I wasn't sure I was ready for raw herring.

On a trip to the Friday morning cheese auction at Alkmaar, 30 minutes by train north from Amsterdam, there was a crowded area where vendors sold souvenirs, wax wrapped balls of cheese, pastries, and, of course, herring.

I watched as people pushed past me to grab paper plates of herring.  As they ate, they smiled.  I took that as a good sign, but even so, it took me a bit of time to work up the nerve to place my order.

I was definitely not going the authentic route of grabbing the herring by the tail and eating it whole.  And I opted not to have the roll.  Reconnecting with my dad, I chose to eat my herring with onions.

I paid my 1.80 Euros ($2.35 U.S.) and picked up a plate of herring, raw onions, and a pickle.  Using the toothpick-flag as a utensil, I tried a fat piece.

Like the best sashimi, the herring melted in my mouth.  The fresh tasting fish had a pleasant sweetness, the onions added a crunch, the pickle tartness.  All in all, a very good combination.  The second bite was as good, but by the third I had started to have second thoughts.  I didn't want to waste the fish, so I had a fourth piece, but that was the last.

Ultimately, the fish was just too rich for me.


I needed something else to eat, something that would change the taste in my mouth.  I considered some fries (in Holland, call them frites, not "French" fries) but to eat them the Dutch way meant using mayonnaise instead of catsup.  That didn't sound any better to me than it did to John Travolta in Pulp Fiction.


On the walk back to the train station, I saw a gelato shop, A.C. de Boer (12 Scharlo), and hoped that cold and sweet might trump the herring taste in my mouth.

There were a dozen flavors to choose from.  They all looked good.  Ultimately I settled on a scoop of vanilla and one of pistachio.  I went outside in the sun and savored the creamy, cold sweetness.  The vanilla might have been the best I'd ever eaten. Now I felt better.

Sorry, dad.

Tip Toe Through the Tulips

It's spring time in Amsterdam and I'm on my way for a week long tour of the city for New York Daily News and Peter Greenberg.

My grandfather was born in Amsterdam so I have a natural curiosity about the city, but I've never been and would appreciate any suggestions about places to go, things to see, coffee shops to hang out in, which canals are the most picturesque and any restaurants to try out.

Thanks.

If You Want a Caipirinha, You Can Travel Down to Rio, or You Can Make One at Home

Please take a look at a photo gallery about Rio I put together for the New York Daily News.  Seeing those photographs again, brings back wonderful memories.

The national drink of Brazil, the caipirinha, has 4 ingredients: cachaça, sugar, limes, and ice. Simple, delicious, and strong. Cachaça is harsher than rum but more flavorful than vodka.

Off and on for three years our older son, Franklin, lived in Brazil. We visited him in Rio where he introduced us to the pleasures of sitting on the Leblon beach, enjoying the incredible view and feasting on "appetizers" sold by vendors who walk up and down the beach.

The variety of delicious treats carried by vendors is amazing. Grilled chicken, saladinhos ("little salty snacks"), cheeses melted on a small brazier, shrimp on skewers, ice cold agua de coco from a freshly opened coconut, and a variety of fruit beyond belief. After you've eaten enough or want a break from watching the parade of beautifully tanned and under-dressed Cariocas (what the natives of Rio are called), a short walk to any of the restaurants and bars that line the beach and a caipirinha is waiting for you.

From now until the end of the Olympics in 2016, the vendors have been banished from the beaches, but you can be certain they'll be back.

Because Brazil has such a bounty of tropical fruits, it was only a matter of time before the caipirinha enjoyed the addition of other flavors. Frank had learned to make variations. Going to a nearby farmers' market, we picked out different fruit to add to the basic ingredients.

Back at his apartment we spent the afternoon working our way through many combinations. What we liked best was adding kiwi fruit and pomegranate seeds, then we experimented with the proportions.

Back home we discovered that cachaça is not easy to find.  Luckily, we tracked down Leblon cachaça so we could make caipirinhas whenever we wanted.

Caipirinha

Yield: 1

Time: 5 minutes

Ingredients

2 ounces cachaça

1 tablespoon superfine sugar

1/2 lime, cut into 8 pieces, mashed in a mortar and pestle

1/2 kiwi, peeled and finely chopped

1 tablespoon pomegranate seeds

ice, cubed or crushed

Method

Pour the cachaça in a 12 ounce glass, add the sugar and stir well. Pour in the lime, kiwi, and pomegranate seeds. Mix and fill the glass with crushed ice. Serve with an espresso spoon so you can eat the kiwi and pomegranate seeds while you sip your caipirinha.

Variations

For the kiwi and pomegranate seeds, substitute just about any tropical or citrus fruit you like

To read other travel posts, please go to:

Real Rio
Rio in the Summer

The Houston Food Scene

Farmers' Markets

Chef Albert Roux's Newest Restaurant Opens in Texas

Saudi Arabia's Neighbor to the East, Doha, Qatar

Briefly in Seattle

A Photo Gallery of Rhode Island

How Rhode Island Has Changed

Rhode Island Travel Gallery, New York Daily News

Renting a Villa with Friends in Sonoma

Sparks, Nevada for the Nugget's Rib Cook-Off, 2009

Who Judges at a Rib Cook-Off? Me!

Cooking for the Palisadian-Post

Michael Aushenker wrote a profile of me recently for the Palisadian-Post.  I like that he talked about my family and my passion for cooking, weaving in my continuing work as a tv producer and writer. He also highlights my writing on the Traveling Mom website, which describes my obsession with how many dishes you can create from one chicken and a few roasted vegetables!

A Trip to New York and a Culinary Discovery: A Perfect Spring Salad of Black Kale, Kabocha Squash, Cheddar Cheese, and Almonds

Going to New York is always a treat.  Like everyone else, I love walking around the city.  A leisurely stroll through Central Park when the flowering trees are in bloom is one of life's great pleasures.

A visit to a museum is also a must. This trip we went to MOMA, where special exhibits by Marina Abramovic and William Kentridge were causing a stir, especially Abramovic's use of nudes as an element of her performance pieces.  For myself, I never tire of the permanent collection with its iconic works by Van Gogh and Matisse, among other masters.

Since I'm not in the city as often as I'd like, I look forward to visiting my favorite places to eat: Gray's Papaya (Broadway at 72nd) for the $4.45 Recession Special (2 hot dogs with everything and a medium Pina Colada), Piada (3 Clinton Street below Houston) for a panini and espresso, and the salt and pepper shrimp at Nha Trang One (87 Baxter Street below Canal).

A friend who is an expert on the food scene, highly recommended several dishes, especially a salad, at a new restaurant in the East Village called Northern Spy (511 East 12th Street between Ave. A & B, 212/228-5100).

The unassuming space has a country feel that immediately makes you feel at home. Locally sourced produce and meats are put to good use in refreshingly simple and inventive ways.

Meat eaters will be in pig heaven--literally--with Chef Nathan Foot's pork terrine with homemade pickled carrots and celery root, pork shoulder meatballs in tomato sauce, and a special of crispy pork belly and potato hash and wild arugula.  Classically trained, Chef Foot described the inspiration for the menu, which changes seasonally, as "being the kind of food I'd feed to my chef friends."

Affordably priced (most dishes are $10-15), the menu also has plenty for vegetarians.  Risotto with butternut squash and mascarpone (Freekeh Risoto), a Farmers' Salad with a collection of root vegetables,  several soups including navy bean and chilled celery root, five dollar sides of quinoa, wild rice (with feta, mint, and lemon), runner beans, collard greens, and roasted potatoes, polenta with braised greens and roasted mushrooms, and, the dish my friend had enthusiastically recommended, the kale salad.

I use kale frequently but never in a salad because I've always thought the stiff leaves needed to be sauteed or braised.  At Northern Spy, kale is presented as nature intended--raw.  Julienned, the kale presents a good base of support for the contrasting qualities of sharp, creamy cheddar, sweet, yielding kabocha, and crispy almonds. Finished with a lemon vinaigrette, the salad is refreshingly light with a hint of sweetness.

I experimented at home and discovered that the salad is easy to make.  I made a few changes in my version, which was delicious, but all the credit goes to Chef Foot.

A Spring Salad of Black Kale, Kabocha Squash, Cheddar Cheese, and Almonds

Time: 45 minutes

Yield: 4 servings

Ingredients

1 small kabocha squash, about 2 pounds
1 bunch black or Tuscan kale, washed, stems removed, julienned
1 cup cheddar, a good quality English or Irish cheddar, cut into 1/2" squares
1 tablespoon whole almonds, roasted unsalted, roughly chopped
2 tablespoons olive oil
1/4 cup balsamic vinegar
Sea salt and pepper

Method

Cut the squash into quarters, scrape out the seeds and fibers on the inside. Place in a steamer.  Add 2 cups of water to the pot.  Cover and cook on high heat for 5-10 minutes until cooked but still firm, remove, and let cool. Remove the skin and discard.

You will need a cup of cooked squash.  Reserve the left over portion to use in a soup or as a side dish with a grilled meat. Cut the cooked squash into 1/2" squares.

In a small saucepan, reduce the balsamic vinegar to 1 tablespoon. Set aside to cool.

Place the julienned kale on the bottom of a serving bowl, sprinkle the squash, cheddar, and almonds over the top and dress with olive oil, reduced balsamic vinegar, and season with sea salt and pepper.

Variations

Chef Foot sprinkles freshly grated pecorino romano on top of the salad

Add 1/4 cup thinly sliced red onion rings to the salad

30,000 Feet in the Air and You're Really Hungry

I'm packed and ready to fly to Seattle this morning to attend Starbucks' Coffee College. I know, it's a little late to go back to school but you can never know too much about coffee, Seattle, or Starbucks.

Something about being on a plane makes me very hungry, so I always brown bag it. Today's breakfast meal is egg salad with bacon sandwiches. And a Fuji apple.

My first post on Zesterdaily is about food to bring with you when you fly. Please take a look and let me know what you'll be making for your next trip.

Italian Sausages and Roasted Tomatoes

With summer still months away, the tomatoes at the Farmers' Market leave something to be desired. Still juicy and fragrant, they lack the exquisite flavor of tomatoes ripened by the full heat of the sun.

And yet....

Roasted, with a little olive oil, seasoned with sea salt and black pepper, spring tomatoes add depth to a braise or stew. Traditional Italian recipes pair sausages with peppers and onions. Substituting roasted tomatoes for the peppers softens and sweetens the flavors. Adding pasta makes a main dish that is filling, economical, and easy-to-make.

Roasted Tomatoes

Yield: 1 quart

Time: 60 minutes

Ingredients

3 pounds tomatoes, washed, stems removed

1/4 cup olive oil

Sea salt and black pepper

Method

Preheat the oven to 350 degrees. Place the tomatoes on a Silpat or aluminum foil covered baking sheet. Drizzle with olive oil. Season with sea salt and black pepper. Place in the oven

and roast for 60 minutes.

Use a rubber spatula to save the clear liquid, tomato essence that has accumulated on the baking sheet. Place the cooked tomatoes and the liquid into an airtight container. The tomatoes can be refrigerated for several days or frozen for months.

Italian Sausages and Roasted Tomatoes

Yield: 4 servings

Time: 30 minutes

Ingredients

4 Italian sausages, washed, pat dry

1 quart roasted tomatoes, skins removed, roughly chopped

4 garlic cloves, skins removed, finely chopped

1/2 cup Italian parsley, washed, leaves only, finely chopped

2 medium yellow onions, washed, skins, tops, and stems removed

1/2 pound mushrooms, brown or shiitake, washed, thin sliced

2 tablespoons olive oil

1/2 box pasta

2 tablespoons kosher salt

1 tablespoon unsalted butter

Sea salt and black pepper

Method

The sausages and pasta can be made ahead and reheated with the sauce or prepared simultaneously while you are sauteing the vegetables.

Brown the sausages either by grilling or roasting in a 400 degree oven. Remove and let cool so you can cut them into 1/2" thick rounds. Set aside.

Boil 4 quarts water with kosher salt. Add the pasta. Stir well to prevent sticking. Cook until al dente, about 10 minutes. Reserve 1 cup of pasta water. Drain the pasta and return to the cooking pot. Add 1 tablespoon olive oil and the unsalted butter. Stir well. Season with sea salt and black pepper. Lightly cover with a sheet of aluminum foil. Set aside.

Saute the garlic, parsley, onions, and mushrooms with olive oil until lightly browned. Add the sausages, roasted tomatoes, and tomato liquid. Simmer 15 minutes, reducing the sauce by half.

Add the cooked pasta and 1/2 cup of the pasta water. Stir well to coat. Simmer for a few minutes.

Serve with freshly grated Parmesan or Romano cheese.

Variations

To the sauteed vegetables, add 2 cups spinach leaves, washed, stems removed, roughly chopped

For heat, use hot Italian sausages

Eating with the Seasons in Italy

I met Ashley and Jason Bartner on line. We connected through our love of cooking, good food, and travel. I read about their new life in Italy and I am very jealous. Not that I want to trade places--I love our life in Pacific Palisades--but I would definitely enjoy a long weekend or even a month staying at their farm house in Piobbico in the Marche region, just below Emilia-Romagna and east of Umbria on the Adriatic Sea.

They were generous enough to send me a description of their life and a few recipes which I can't wait to try. fyi: A "glug" is roughly 1 tablespoon.

After years of travel and eating our way through every city, state and country we visited, we decided to share our love for food with others in an unique way in the Marches, Italy and opened La Tavola Marche Agriturismo & Cooking School. We took a leap of faith and traded in the hustle bustle of life in NYC to slow down in every aspect of our lives & started growing our own food in the Italian countryside!

Jason is a professional Executive Chef & I am a customer service/hostess extraordinaire and currently write a monthly column for Italia! Magazine. During our travels to Italy, we felt at home & really enjoyed the diversity of recipes in each region combined with the atmosphere of staying on a working farm or agriturismo - plus the Italians & their passion for life & good food!!

We love connecting our guests to the people, land & culture of this little known-region through the food! That is exactly why we decided to work for ourselves & open an inn, farm & cooking school in Italy! We were ready for a change...Why not?! We thought we were just crazy enough to pull it off! It took us a year & a half from our first trip to Italy to living here! And we've never looked back ~

Slow Food & slow living is huge for us! Here we live it everyday- we have slowed down in all aspects of our food & life here in Italy! For us, Slow Food philosophy translates to celebrating traditional Italian country living by eating locally & seasonally and becoming s self-sufficient as possible. This is a complete shift in our 'previous life' in the States.

We are so lucky that our neighbors & friends have taught us the ropes: from age-old family recipes to plucking chickens! It's all new to us and if we can do it - so can you! In the winter Jason makes sausages & salami by hand & hangs them to dry in the rafters of the house and in the summer months, since I can't cook, I contribute by creating home made liquors! It is such a kick to create these homemade treats!We jar, jam & preserve fruits & veggies in the summer extending their season -we even make our own homemade liquors! The most full-filling aspect is that we grow our own fruits & vegetables - from apple, cherry & plum trees surrounding the house to our enormous farm garden with over 600 onions, 400 tomato plants, loads of lettuces, spinach, garlic, cucumber, pepper, eggplant, melons, zucchini, pumpkins, radishes & more!!

Wild game, mushrooms & truffles as well as strawberries, blackberries, asparagus, wild dandelion greens & much more are collected from the woods behind our house! We are really excited because this spring we are adding CHICKENS! And this coming from two city kids! Our neighbors are in awe by "young Americans" with the most beautiful garden! Locals stop by to eye the goods & leave with an armful of gifts from the garden!!

The most incredible part for us is being accepted into the small farming community of Piobbicowhere we live, making a world of difference in our their experiences. As always in Italy, the conversations turn to food as neighbors pop in to say hello & see what's cooking! At first the thought of an American Chef cooking traditional local dishes did not blow over well - they figured all he could do was hamburgers & hot dogs! But that has all changed!

Now Jason is thought of as kin in the kitchen - grandma's are always sharing their secret recipes and he is trusted with cooking for big holidays & family events - for Italians! As testament - opening day of hunting season was celebrated at our farmhouse with a feast of wild game with a huge group of hungry local hunters!

We just love sharing this experience/connection to food with our guests - we specialize in Cucina povera (peasant cooking) with farm to the table cooking classes. Each cooking class starts with a walk through the garden to collect the night’s dinner.

Jason is so very proud of what he has created & loves sharing that with our guests - and it seems to be contagious! Many guests return home with a longing to eat locally, start a garden, join a CSA & all around become more connected with the food they are eating & understanding where it comes from!

Here you will eat what your fed, there is no menu options & the guests love it! This gives us the freedom to work with what is at the height of the season & best looking at the market each day. Guests are surprised by every dish, with whispers of 'what's to come next...' Jason enjoys the time he spends at each table explaining the dish, it's history & ingredients or where the meat is from. It helps connect them to the food they are about to eat.

"We hope our guests take home a taste of la dolce vita, the simplicity of good cooking, great stories to share, and an appetite to return."

RECIPES FROM OUR FARMHOUSE

I wanted to share 2 recipes that are easy to recreate, tasty and represent our area in the winter.

CHICKEN LIVER CROSTINI

Yield 6 servings

Time 10 minutes

Ingredients

2 tablespoons olive oil
1 carrot, chopped
1/2 onion, chopped
1 celery stalk, chopped
6 chicken livers, trimmed
3 tablespoons red wine vinegar
Scant 1/2 cup dry white wine
2 egg yolks
Juice of 1 lemon, strained
4-6 whole-wheat bread slices, lightly toasted
Sea salt & pepper

Method

Heat the olive oil in a skillet. Add the carrot, onion and celery and cook over low heat, stirring occasionally, for 5 minutes. Dip the chicken livers into the vinegar, pat dry with paper towels and add to skilled. Pour in the wine and season with salt & pepper.

Cook, stirring frequently, until browned. Remove the chicken livers from the skillet and chop finely, then return them to the skillet and cook for 2 minutes more. Beat together the egg yolks and lemon juice in a bowl. Remove the skillet from the heat and stir in the egg yolk mixture.

Spread on slices of lightly toasted bread. Serve immediately.

OSSO BUCO

Yield 4 servings

Time 2 hours

Ingredients

4 pieces of osso buco--veal shank
A nice size carrot, chopped finely
A nice onion, chopped finely
A couple cloves of garlic, smashed & remove the skin
1 bay leaf

Any aromatics you like - rosemary, we used juniper berries because we have them in the woods
A little flour for dusting
Sea salt & pepper
A good handful, about 5 oz, of canned tomatoes, skins removed or fresh tomatoes with skins & seeds removed
Olive oil
Butter
White wine, a couple of glugs
Half a cup of water or stock

Method

Salt & pepper the osso buco & then dredge in the flour. In a good size casserole or roasting pan, on med-high heat, add a glug or 2 of olive oil & a pad of butter.

Sauté the osso buco for 2 minutes on each side.

Then add the vegetables & continue cooking the osso buco, turning frequently until it is nice & colored.

Add the white wine cook until the wine is reduced by 2/3. Add the tomatoes, aromatics, crack of pepper & salt, water or stock & bring up to a simmer.

Remove from stove & place in a 350 degree oven, uncovered for about an hour & half or until the centers of the bone have melted away & the meat is falling away from the bone.

If you need to add a little more water or stock towards the end, do so.

Serve over polenta, potatoes or rice to soak up the juices.

Follow Jason & Ashley on Twitter
La Tavola Marche Recipes & More on the Blog
Book your holiday at La Tavola Marche Farmhouse, Inn & Cooking School