TurboDog

Note: This is a guest post by Scott (with an assist by Chase)

Every once in a while when we are perusing the isles at our favorite Total Wine store, I have to get one of those marketing-ish brews. Our last visit was no exception. Thinking back to our time in San Diego, the TurboDog was the most apt brew for our golden, Chase.

TurboDog is from a brewery called Abita Beer from New Orleans. I had previously tried their Pecan Harvest Ale just to see if you really can taste the pecan (my verdict, not at all). After an afternoon of yard work, I needed something to quench my thirst.  Reaching back into the fridge I came out with TurboDog.

TurboDog is a dark brown ale, with a dark body and a slight coffee/toffee/chocolate flavor. It is a nice overall medium bodied brown ale….perfect for an autumn afternoon!

Kale Salad!

Happy Day after Halloween!  Is anyone still on a sugar high – or should I say chocolate high?  I wait all year to eat my fill of candy corn.  It is like crack to me.  I can pass up the candy bars, but give me a pound of candy corn and I can’t be trusted. 

We did fuel up before the Halloween festivities with a great dinner.   Mostly tried and true, except for the salad.  I have only recently started eating kale, and then it’s been only braised, steamed or baked into “kale chips.”  The thought of eating it raw hadn’t really occured to me, until I started seeing it pop up on blogs, and even a local restaurant menu.

So, after browsing the downtown Scottsdale Farmers Market and coming home with some fresh, local kale I was ready to take on Massaged Kale Salad.    I used a combination of about 3 recipes, including the one on the True Food Kitchen website. 

Massaged Kale Salad

1 bunch of kale (approx. 4 cups) washed and chopped

2 Tbsp. Olive oil

½ tsp sea salt

1/2  avocado

½ tomato, cut in cubes

juice of ¼ fresh lemon

1. Add olive oil and sea salt to bowl with kale and gently “massage” together for a couple of minutes.
2. Add avocado and gently keep rubbing ingredients until all of the kale is coated with olive oil
3. Sprinkle with fresh lemon juice to taste and top with tomatoes
4. Sprinkle nutritional yeast or parmesan on top (optional)

Optional ingredients:

Pom arils

Carrot, grated

Small pieces of jicama

Garlic clove, smashed

Let it marinate together for a few hours to overnight.  (I found it got tastier the longer it sat.)

I think this is my new favorite kale preparation.  So fresh tasting and not at all tough and bitter.  I can’t wait to make it again. 

 

Here is a picture of Ava and Chase in Halloween attire.  Of course as a foodie, I had to dress up my kid in some kind of food related theme. 

 

Tired out from the festivities…and she didn’t even have any sugar! 

Seafood Sundays

Not to be confused with Meatless Mondays, we have a little tradition of making a nice Sunday night meal together before the busy week starts.  Since fish and seafood are our favorite main dish treat, we usually roll with that.  This past Sunday we tried a new recipe courtesy of Executive Chef Kevin Kathman, of restaurant Max in Minneapolis.

I haven’t actually eaten at restaurant Max, but I did see him on Kare 11 news when I was visiting family in MN.  He prepared this dish of Seared Sea Scallops and it sounded like all the things we love.   I printed it out off the internet and waited until I found some nice looking fresh scallops.    We followed the recipe on the above link.

The dish was simple enough to prepare and really brought a lot of complex flavors.  I particularly liked the sweetness of the butternut squash over the saltiness of the scallops.  The lemon emulsion added another dimension that just made the dish sing. 

We served it with the Sobon Estate Viognier. 

This was a nice match with the acidity of the white, but the floral aromas that matched the sweetness of the squash.  I think this dish would actually pair nicely with a light red as well. 

What is your Sunday night tradition?

Nature’s Pride Bread

Hello  -  hello – hello?  (echoing)  Is anybody still there? 

Sorry for the lack of posting, but I haven’t really had any inspiring eats lately.  I mean, we still cook, and of course,  still eat, but it’s just been a lot of the same old, same old.  Pizza, grilled veggies and seafood, etc.  I do however, have a new recipe to try tomorrow evening, that looks divine, so stay tuned…

For now, I will tell you about the Nature’s Pride Bread I received as a sample from the Foodbuzz Tastemaker program.  I received two loaves, of the new Nature’s Pride 100% Natural Whole Grain breads; the 12 Grain, and the Whole Wheat.  I have sampled them both and I’m happy to report they are both winners.

I really enjoyed the seediness of the 12 Grain bread.  It had a lot of chew, and a nice, naturally sweet taste.  The texture was hearty enough for my “everything turkey sandwich” without being to heavy and filling.

The Whole Wheat variety was also delicious and slightly sweet tasting, but I missed the seeds and extra chew of the 12 Grain.  I have to say, it was the perfect vehicle for my homemade pecan butter!

 

Homemade pecan butter and agave nectar…mmmmmm!

I never realized how easy it is to make your own nut butters.  Since I’m not a fan of peanut butter (yes, I know I’m weird like that,) I found that I do like almond butter and I really like pecan butter.

HOMEMADE NUT BUTTER:

Take your nut of choice, and put about 1/2 – 1 lb in the food processor and process until smooth.  It took about 5 minutes or so for mine. 

And finally a fun photo of Chase.  Whenever we have finished a carton of yogurt, Chase gets to lick the bits that are left stuck to the edges.  Don’t ask why, it’s just the way we roll around our house.  Here he is trying to get every last lick.

What is your favorite nut butter?

San Diego Salad and Ava’s first ‘first class’

My sporadic posting has something to do with our frequent travel.  After 9 days in San Diego, we were home for 5 days before heading out to Minnesota.   Fortunately, in those few days home between trips I was able to do a little cooking. 

As a side dish, I made a simple salad with some of the lovely produce we brought back from San Diego. 

Sliced heirloom tomatoes, with a handful of the smallest heirlooms I’ve ever seen,  (literally, come of these were as small as capers) and a goat cheese and caper stuffed squash blossom.  After photographing I decided it needed just a hint of something more and added a little olive oil and balsamic and a dash of S & P.  Not only stunning, but the flavor, when all ingredients were so fresh, really was wonderful.  The tomatoes were actually quite sweet and really mixed with the saltiness of the goat cheese/caper combo. 

Now, back to flying to Minnesota.  Not only was it Ava’s first flight, but she was spoiled with riding First Class both ways!  Hope she doesn’t think that is how she will always be flying.  ;-/  She did wonderfully well.  Slept through take off and landing without drugs, bottles, etc. 

Ava and Mom in First Class

More coming on the MN trip in the next post!

Meatless Mondays – More Mushrooms!

Sometimes when it comes to vegetarian entrees I get in a rut, utilizing only tofu, pizza, or some beans.  Don’t get me wrong, I love those and could eat them happily over and over, but I can’t forget another favorite, the portabella! 

Every time I make portabella mushrooms I tell myself I have to have them more often.  So versatile, and yet so satisfying, even for the diehard meat lovers.  I have to admit, I never use a recipe, instead using up whatever ingredients I have on hand and my imagination to build a magnificent meatless ‘shroom. 

This week, I marinated the ‘shrooms in a little balsamic and red wine.  I scooped out the inside of each of the mushrooms, diced it up with onion and capers and sautéed in a skillet for 3-4 minutes.  To that mixture, I added a bit of chopped basil and arugula.  Sprinkled with goat cheese and fresh purslane, it was ready for the grill.   Grill for 7-10 minutes or until portabella is done and cheese is melted.  I served some marinara on the side for dipping.  

We couldn’t decide what wine would complement the meal, so we celebrated ‘Martini Mondays’ and had dirty martinis instead.

What are you having for meatless Monday?

Back From Vacation

My lack of posting in the last two weeks has to do with eight glorious days of this…

and this…

and a little of this…

That’s right, our summer is not complete without a week in San Diego.  We stayed in Del Mar, renting a condo with our friends, Renee and John, we found on VRBO.  We have had great luck finding vacation rentals this way and absolutely love being able to have the space and freedom of a condo or house, versus a hotel room.  Especially now, having a new baby and all the gear that goes a long with that.  Of course, it also allows us to take advantage of the local farmer’s markets and do some cooking! 

This is a picture of Chino Farms, an organic farm where many popular San Diego restaurants get their local organic produce.  Renee and I had fun coming up with some yummy meals with our loot.  One evening we decided to do a casual pizza night.  (surprise, surprise huh?)  We love our pizza nights.  Now, our pizzas are no ordinary pizzas.  No, we take it up a notch from cheese and sausage.   We made three this particular evening, one traditional, one with fresh arugula, tomatoes, capers, etc.  But, the real star of the night was Renee’s little creation…

Make this NOW, and thank me later!

Here’s how:

Trader Joe’s original pizza dough ( or homemade or your favorite brand of refrigerated dough)

Lightly pre bake the crust for 3-5 minutes.  Spread with a lot of nice creamy goat cheese.  Top with fresh arugula, a few roasted red peppers, and some sliced tomato.  Bake an additional 5-10 minutes until dough is cooked.  Take out and drizzle with balsamic syrup.  A-freaking-mazing! 

Of course lots of wine was consumed over the evening, a tried and true, J Lohr Seven Oaks Cab, and also a new found white that was quite good. 

I used to think I didn’t like Chardonnays.  What I’ve realized this summer, is that I didn’t like overly oaked, big, buttery chardonnays.  I’ve fallen in love with a few Argentinian and Chilean chards that are more crisp and citrus, and this one was no exception.  It was a delightful apertif, with crisp hints of green apple and a little mineral, it did not overpower like a chard sometimes does.  Will be seeking this one out around home. 

A great time was had by all:

The trip is not complete without mentioning the Paws and Pacifiers.  Ava and Chase loved the fresh air and ocean breezes…

Cheers!

What was your favorite vacation this summer?