For the love of San Francisco

 

 

San Francisco

I’ve traveled to many places in my life, but this is my first time on the west coast. My brother reminded me of the 38 years he’s been asking me to visit him. Well here I am, loving the food, the sites and the people. Amazing history through the streets of this great city. From the cable cars to the piers, to the Golden Gate Bridge. Oh, did I mention the food??? I’m eating my way through, patroning local farmer markets, dining at some of the best seafood restaurants and I got to drive down the most crooked street in the world called Lumbard Street.

Happy Mother’s Day

Happy Mother’s Day from Simply Mediterranean!

As Mother’s Day approaches, I have been pondering on days gone by. My mom was an amazing cook, no she wasn’t famous, no formal culinary education, although she could run circles around most in a kitchen. She utilized everything in the pantry to create a meal fit for royalty. It’s a gift that not many are blessed with. I think because of growing up in the Depression Era, she had very little resources which produced an atmosphere of creativity. It’s in hard times that we either fall back on the same old… or those that push forward using what is at hand and making something beautiful. That is some of the memories I have of my mom.

Come Join us this Saturday morning for all kinds of pastries, crepes, and more…

For the love of pastries!

I’m so blessed to be able to work at what I love, pastries!
We take special care with our ingredients, using organic spelt artisan flours also almond flour, organic evaperated cane juice, our own organic butter that we make from certified organic heavy cream right from the cow. Our eggs are purchased from our local growers market. We use high quality chocolates, Valhrona, Noel, and Callebaut. Our pastry creams are made without flour for the gluten free diet. We never use soy or corn products, even our cooking spray is olive oil or coconut oil.

Gluten free doesn’t have to mean eating saw dust!

I’ve been very leery about eating gluten free bakes goods. Most of the time, the flours used along with the binders leave me to think, is there anything that tastes truly good? I searched the internet several years ago and found Eliana’s pantry offering wonderful recipes using almond flour. Adding my own twist on recipes, ( what I like to do ), I’ve been able to create a new product line, small now but growing.

Gluten Free Pastries!

It’s hard to find gluten free pastries, especially in grocery stores. We have introduced some favorite pastries with an almond base. People with gluten intolerance have been very pleased with these delights! We sell our wares at a grower’s (farmer’s) market. I love sharing my passion with the local community!

Pancetta Spinach Feta Frittata

What is a Frittata you ask? A Frittata is an egg-based dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. A great addition for a brunch, side for dinner or a simple breakfast served with fruit.

Recipe:

1 Tbsp olive oil
1 Tbsp butter
6 free range eggs, beaten
1/2 cup raw milk or organic 1/2 & 1/2
2 cups fresh organic baby spinach
2/3 cup feta cheese (any cheese you desire)
8 pancetta slices, cooked crisp
1 shallot, diced
salt and pepper to taste

Set oven on broil.

Heat olive oil and butter in a cast iron *(seasoned) skillet over med high heat. Add shallots and caramelize. Beat eggs in glass bowl and add milk. Pour into heated skillet and add the Spinach, Feta and top with Pancetta. Cook for several minutes with heat at medium. Place skillet on middle rack of oven and keep door slightly open for 2-3 minutes. Careful not to scorch.
Remove from oven and let rest for 3-5 minutes. This will insure any egg that might be runny to cook all the way through.
Serve with fruit for breakfast, a main for brunch or a side for dinner.
Enjoy

*How to season cast iron? go to http://www.realsimple.com

Falafels & Salad

Fresh Organic Falafels with a spoon of Tzatziki and a Blueberry Feta Salad. Lovely summer lunch!

Farmer Market Addict

Although I do sell my wares at a our local farmers market, it still would be my favorite place to go. I really encourage you to visit your local Growers Market. Support the Buy Fresh Buy Local campaign.

Lamb Curry Stew

“Lamb Curry Stew”
Prep Time: 45 minutes
Cook Time: 3 hours
Total Time: 3 hours, 20 minutes
Yield: Serves 10
This recipe also works well with venison, beef or bison.
Ingredients
4 tablespoons olive oil
1 lamb leg or shoulder , cubed (about 4-6 pounds)
Salt and pepper
2 stalks lemongrass, cut into 1-inch pieces
6 cloves garlic garlic, minced
1 medium onion, diced
1 tablespoon minced ginger
3 bay leaves
2 cinnamon sticks
1/2 tablespoon dried chili flakes
4 tablespoons curry
2 cans coconut milk
6-8 cups lamb broth
2 large butternut squash, peeled, deseeded  and cut into cubes
Cilantro, for garnish

For the Lamb:

Slow roast the lamb with the garlic cloves in a dutch oven for 12 hours at 220 F (seal with aluminum foil and cover with lid). Cool and cut in pieces in cubes. *note the slow roast produces your broth.

For the curry:

In a large heavy bottomed pot, (I use the dutch oven) heat the oil and add the onion and ginger and stir, about 5 minutes then lemongrass.
Add the bay leaves, cinnamon sticks, chili flakes, and curry and stir well.
Add the coconut milk and lamb broth, and stir. Cover and let simmer for about 2 hours, add lamb. After 2 hours, add the squash and cover. Let cook until the squash is tender and the lamb cubes fall apart easily.
Garnish with cilantro leaves and serve over brown rice.

Tomato Bisque Soup

3 # Roma tomatoes
1/4 cup olive oil
2 large onions
5 cloves garlic
1/2 cup fresh basil
1 Tbsp fresh oregano
1 tsp salt
1 tsp pepper
1 cup heavy cream (optional)

Preheat oven 450 F.

Wash and dry tomatoes, slice and squeeze out seeds. Dice onions and crush garlic, place tomatoes, onions and crushed garlic on a baking sheet with 1/4 olive oil. Salt liberally.
Roast for 10 minutes on upper rack and switch to bottom rack for 10 minutes or until caramelization begins.

Remove from oven and cool. Place in a blender and blend until smooth.

Place in 4 quart pot and add fresh basil, Oregano and salt. Bring to simmer and taste for more seasoning. Add heavy cream if using.

Enjoy with a great loaf of sourdough bread!