Christmas in July

Submitted by Barb on Thu, 07/11/2002 - 22:26

At the birthday party for Susan and Roland, we asked guests to bring non-perishable food donations for the Food Bank.

People often donate at Christmas time, but the Food Bank's supply of food dwindles during the summer. So, remember to support the Christmas in July and lend a hand to those in need.

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PepperFool.com

Submitted by Roland on Wed, 07/10/2002 - 22:30

Pepperfool.com has lots of great sounding. hot pepper related recipes like Chipotle Rubbed Cowboy Steak With Jalapeno Jelly as well as photos of peppers, hot sauce for sale, restaurant reviews, etc.. Checkit!

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Thanks for the link Supafamous!

Submitted by Roland on Wed, 07/10/2002 - 22:22

Supafamous, "a leader in providing nonsense to the Internet", has currently linked to our review of La Bodega under "Recently Ate/Drank". Thanks!

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Low fat diets cause obesity?

Submitted by Roland on Tue, 07/09/2002 - 23:36

What if It's All Been a Big Fat Lie? is a thought-provoking article from the New York Times because it questions the conventional wisdom that a low fat diet is the key to health.

Here's an interesting quote from the article:

This is the state of mind I imagine that mainstream nutritionists, researchers and physicians must inevitably take to the fat-versus-carbohydrate controversy. They may come around, but the evidence will have to be exceptionally compelling.

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Stand Up Caesar Salad

Submitted by Barb on Mon, 07/08/2002 - 21:08

I got this fun idea for stand up caesar salad many years ago from a Seattle based cooking show. Now that summer has finally arrived and it's ideal for entertaining outside, I serve this unconventional, do-it-yourself caesar salad that doesn't require any dishes.


Simply place your salad ingredients on a table and let your guests assemble their own salads and eat them as they walk around your patio or yard. Keep the dressing in a bowl of ice to keep it cool. Enjoy!


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Stand Up Caesar Salad

Submitted by Barb on Sun, 07/07/2002 - 12:56

1 loaf French bread
1 clove garlic, peeled
Olive oil
Salt
Romaine lettuce
Pancetta or bacon, fried until crisp
Freshly grated parmesan or romano cheese
Caesar salad dressing

Caesar Salad Dressing

Submitted by Barb on Sun, 07/07/2002 - 12:45

1/2 cup cottage cheese
1 anchovy or 2 tsp. anchovy paste
1/4 cup milk
2 Tbsp. lemon juice
1 clove garlic, minced
2 Tbsp. olive oil
2 Tbsp. grated parmesan cheese
Salt and pepper

In a blender or food processor, blend together all ingredients and season with salt and pepper.
Toss with romaine lettuce, croutons, bacon bits and freshly shaved parmesan.

Makes about 3/4 cup dressing, enough for 6 servings

Adapted from "Dinner Tonight: 200 Fast + Fresh Mealtime Solutions" by Lucy Waverman

Turkish Meatballs with Sour Cherries

Submitted by Barb on Sun, 07/07/2002 - 11:36

For Roland's and Susan's joint birthday party, I made these Turkish meatballs, that I adapted from Sylvia Molnar's cooking class at the Cookshop.

You can find sour cherries in jars at shops that sell Mediterranean groceries such as Parthenon or Bosa. Leftover cherries are great with vanilla yogurt, in strudel or pies!

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Turkish Meatballs with Sour Cherries

Submitted by Barb on Sun, 07/07/2002 - 09:44

1 lb. ground lamb
1/2 small onion, finely chopped
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
Salt and pepper
about 50 pitted black or bing cherries or canned sour cherries
Olive oil

Combine lamb, onion, cumin, coriander, cinnamon, salt and pepper. Mix well.
With wet hands, form lamb mixture into golf ball sized balls.
Insert a cherry into the middle of meatball and seal meat around cherry. Alternatively, skewer meatball onto metal or soaked bamboo skewers, alternating meatballs with cherries.

First Visit: Modern Club

Submitted by Roland on Sat, 07/06/2002 - 23:52

We had the good fortune to eat at Modern Club on Friday night with our friends Lisa and Susan.

We tried the "modern modern" okonomiyaki which consisted of cabbage, peppers, onions, noodles (soba), pork (bacon actually) and scallops and of course egg fried up and served with a think Worcestershire style sauce.

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