Thursday, April 2, 2015

The Edible Schoolyard Project



After hearing so much about The Edible Schoolyard Project, I was beyond thrilled to be invited to to take part in a class. Twenty years ago, Alice Waters spearheaded this program at Martin Luther King Jr. Middle School in Berkeley, California, and has since helped to implement edible education across the country.
Nothing prepared me for the extraordinary undertaking and the commitment that’s gone into this program. I had the notion that the students were simply planting a garden and using the vegetables they grew to prepare a shared meal, which they are, but there is much, much more. 

The day I visited, I joined one of the classes in the garden and was struck by how excited the students got learning how to propagate plants. We learned how to determine which carrots were ripe and ready to be pulled and properly harvest them. Then, we got to taste their unbelievable sweetness. One student said, “I’ve never liked carrots until today. These are nothing like those little punched-out orange things in a plastic bag that you get in the grocery store!”. 

In the kitchen classroom, the lesson continued. We discussed how produce is transported from farms to consumers and effortlessly, we were learning a bit of economics, logistics, history and geography. Then the students put on aprons and proceeded to make a fresh vegetable soup with everything they’d harvested from the garden. As we sat down to eat, they handed me a bowl. It was the best fresh vegetable soup I’d ever tasted. At the end of class, the kids were beaming and I felt like a kid again! 

My hat’s off to everyone involved in The Edible Schoolyard Project and I hope that you’ll join me in support of programs such as this. Imagine a world in which every single school curriculum includes edible education!



Friday, February 6, 2015

Pucker-Up, Valentine!


With Valentine's Day just around the corner, it's time to pucker-up!  I made this cocktail for my friend and talented chef, Ryan Scott (yes, from Bravo's "Top Chef", among a zillion other ventures!) while visiting him on his show at KGO radio in San Francisco last week.  If you listen to the podcast (Click here!), you'll hear that it was quite a hit!

Now is the perfect time to do a little cocktail experimentation with all your favorites from your local market's citrus section. Blood oranges, tangerines, grapefruits, key limes, meyer lemons - the list goes on!   This is my fun twist on the classic margarita and I hope that you'll enjoy it with your favorite friends.  Happy Valentine's Day!

PUCKER-UP MARGARITA

1 1/2 ounces Meyer Lemon Infused Blanco Tequila
1 1/2 ounces freshly squeezed Meyer lemon juice
1 ounce limoncello
Splash of agave ready syrup

Combine all ingredients in a cocktail shaker with lots of ice.  Shake vigorously for 10 seconds.  Strain into a glass with fresh ice

Makes 1 cocktail

MEYER LEMON INFUSED BLANCO TEQUILA

1 bottle blanco tequila
Peel from 12 Meyer lemons, ALL white pith removed

Combine the two and let sit for 2 days.
Makes a lot!

Monday, October 27, 2014

Grab your cazuela!

Culinary Journey through La Rioja and Basque Country, Spain

Every year, I pack a giant suitcase full of cooking gadgets, hop on a plane and head to Europe, where small groups join me for a Culinary Journey.  We cook, explore, and taste our way through Italy, France, Spain, or Morocco!   

Oh, I wish you were here!!  We're about to finish up a week in La Rioja, Spain and just had the most succulent meal:  Cazuela-roasted Baby Lamb.  
Cazuelas ("cooking pots" in Spanish) are clay dishes that have been used for centuries to cook food.  They really hold the heat!   One bite of this dish and I couldn't get over how a few simple ingredients could taste so incredible.   And of course the vast selection of Spanish wines in this region took this over the top.

Grab your cazuela and a bottle of and try it for yourself!

Cazuela-Roasted Rioja Baby Lamb 
















1 baby lamb quarter*, about 4 pounds
2 cloves crushed garlic
Kosher salt

Place a small rack in an earthenware cazuela with 1/2 cup water, 1 teaspoon salt and the garlic in the bottom of the casuala. Place the lamb, skin side down, on the rack.  Roast at 390F for 30 minutes. Reduce heat to 300F for 1 1/2 hours, basting with the salt water from time to time.  Make sure there is always water in the bottom of the casuela.  Increase heat to 390F and turn lamb over. Cook an additional 30 minutes. 

Let rest loosely with foil for 10 minutes. Slice and serve.

Serves 4 to 6

* If you can't find this cut, try it with leg of lamb.





Friday, May 30, 2014

Homeward Bound


A lively crowd of people sat in front of me at Homeward Bound of Marin for a fundraising event...

Cooking with love.
They sipped on Joanne Weir Chardonnay and Cabernet as I demonstrated some of Copita’s favorite dishes and a few of my own favorites, starting with a springtime guacamole made with English peas.  The peas give the guacamole some texture but also add a sweetness that brings the guacamole to another level.  For the main course, I cut hearts out of parchment and filled them with fresh wild Pacific salmon, sugar snap peas, asparagus and carrots with a fresh tomatillo, cilantro and mint salsa and a tangy green rice.  We finished up with a Mexican tiramisu that I call "tequila-mi-su" because in place of the rum, I use tequila.  A layer of bananas is spread in the center to play off the dark chocolate and ethereal creamy filling. 

Then the auction started and you'll never guess what I put up for sale, so I'll show you:

TEQUILA-MI-SU

2 cups very strong espresso
4 tablespoons plus 1/2 cup sugar
3/4 cup anejo tequila
4 eggs, separated
1 lb. (450 g) marscapone cheese
2 tablespoons lemon juice
1 teaspoon vanilla
3/4 cup heavy cream
1 tablespoon confectioners sugar
2 bananas, ripe but still firm
36 to 40 excellent quality lady fingers
3/4 cup (4 oz or 115 g) unsweetened chocolate
3/4 cup (4 oz or 115 g) bittersweet Mexican chocolate

In a bowl, combine the espresso, 4 tablespoons of the sugar and 1/2 cup of the tequila.

Ribbon 4 egg yolks and 1/2 cup sugar until very light.  Add the marscapone and mix until smooth.  Add the remaining 1/4 cup tequila and vanilla.  Whip the cream until it forms soft peaks and flavor with the confectioners sugar.  Beat the 4 egg whites until stiff and add the cream and egg whites to the mascarpone mixture.

Slice the bananas into thin slices and cover with water and the remaining 2 tablespoons lemon juice.

To assemble: Dip half the ladyfingers one at a time in the coffee mixture and line the bottom of a 13" X 9" baking dish.  Spread half the cream mixture over the ladyfingers.  Remove the bananas from the lemon water and dry on paper towels.  Spread a layer of bananas evenly over the cream mixture.  Repeat with the remaining ladyfingers and cream mixture.  Cover with a thick layer of the combined grated chocolate.  Set in the refrigerator for 2 hours.

Serves 9

That's right.  I auctioned off the Tequila-mi-su!  We made a lot of money that night for an incredibly worthy cause.  






Sunday, May 11, 2014

A very special Mom!


I'm an author, a chef, a cooking teacher, a television producer, a television host, a restaurateur, a writer, a wife, a sister, a daughter, an aunt, a step mom, a friend.  These are all fancy titles but one of the most coveted is a Mom and I have the most extraordinary one!
I wouldn't be where I am today without you. 
You've taught me kindness, caring, strength, generosity, compassion and most importantly, love!
Today I salute you Mom!  

Wednesday, April 23, 2014

Take it from two chefs- sometimes the secret is in the simplicity.




As Gonzalo stepped off the plane in Ft. Lauderdale, I was there to meet him.  In his usual way, he had a big smile on his face and I could tell he was excited to be there.  We headed to baggage claim where we picked up boxes of all the salsas and masa he’d packed up and brought from Copita to do a charity event for the Boca Raton Historical Society together.  One of the first dishes we served was a Citrus and Pomegranate Ceviche.  It was fresh, flavorful, stunning yet simple, and a recipe that sums up what makes Gonzalo such an incredible chef.  When the raves and applause came, I clapped the loudest.  Gonzalo is the true hero at my restaurant, I just lend a guiding hand. 

We hope to see you at Copita soon!  In the meantime, try these two versions of a dish we love to serve at the restaurant and prepare for a round of applause.


CLASSIC CEVICHE 


1 ¼ pounds super fresh sea bass or halibut

1 cup lime juice
1/2 pound plum tomatoes, diced
½ pound cherry tomatoes, halved
1 small red onion, diced
1 cup chopped fresh cilantro, leaves and stems
2 to 3 teaspoons minced Serrano
Kosher salt
Tortilla chips

Cut the halibut into ½-inch pieces and place in a bowl with the lime juice.  Stir and place in the refrigerator for 1 hour.  


Pour off half of the lime juice and add the tomatoes, red onions, cilantro and serrano chilies.  Season well with salt.


Serves 8 




And here's how Gonzalo takes it up a few notches:


POMEGRANATE, KUMQUAT AND BLOOD ORANGE CEVICHE
1 pound fresh sea bass or halibut
1 cup freshly squeezed lime juice
1/4 cup blanco tequila
2 tablespoons agave nectar
1/4 cup blood orange juice
2 teaspoons finely grated blood orange zest
1 cup pomegranate seeds
½ cup pickled red onions
¼ cup finely chopped fresh cilantro
½ serrano chile, seeded, minced
6 kumquats, thinly sliced
2 avocados, diced
Kosher salt 
Tortilla Chips

Cut the fish into 1/2-inch pieces and place in a bowl.  Add 1 cup lime juice, stir together and let sit 30 minutes.  Drain and discard half of the lime juice.  

Add the tequila, agave nectar, orange juice, orange zest, pomegranate seeds, red onions, cilantro, serrano chile, and kumquats.  Stir together well to mix.  Add the avocado and season with salt.  Add additional lime juice and salt as needed.  Place in a bowl and serve with tortilla chips.

Serves 8 

Tuesday, April 15, 2014

Easter Eggs



Years ago I planned this fabulous Easter picnic in Sonoma. It was a gorgeous blue-sky day and I couldn't wait to enjoy it outdoors with friends.  I packed up a big picnic basket with lots of delicious food, including my famous deviled eggs.  I was carrying the basket to the picnic table with ease until the container holding the deviled eggs somehow inadvertently got turned over.  When we opened the container, instead of the deviled eggs looking like this photo, they looked more like egg salad!  The best part, everyone said, “They still taste good!”

Enjoy springtime!
-Joanne


SPICY DEVILED EGGS

6 large eggs
2 tablespoons homemade or prepared mayonnaise
2 tablespoons non-fat yogurt
2 teaspoons Dijon mustard
1 clove garlic, minced
1 teaspoon lemon juice
1/4 teaspoon cayenne
1/4 teaspoon sweet paprika
2 green onions, finely diced
1/4 small red bell pepper, roasted, 1/4" dice
1 very small pinch saffron threads
2 teaspoons boiling water
salt and freshly ground pepper
1 tablespoon finely snipped fresh chives

Fill a large saucepan three-fourths full of water and bring to a boil over high heat.  Reduce the heat to medium, add the eggs and boil, 10 minutes.  Remove the eggs and plunge them in a bowl of ice water.   Let the eggs cool 30 minutes.

In the meantime,  combine the mayonnaise,  yogurt, mustard, garlic, lemon juice, cayenne, paprika, green onions and red pepper.  Place the saffron in a small bowl and pour the boiling water over the saffron to moisten it.  Add the saffron and water to the mayonnaise mixture.  Season to taste with salt and pepper.

Peel the eggs and cut each egg in half from top to bottom.  Place the yolks in a bowl and with a fork mash them and break them into small pieces.   Add the yolks to the mayonnaise mixture.  Reserve the whites.   Spoon the egg mixture into the hallows of the egg white, distributing evenly.  Sprinkle with chives.

Serves 6