• Posted by Califia Suntree on July 2nd, 2014, 12:28 PM

    I love living in apartments–you can keep your houses with their lawn care, leaky roofs, and energy guzzling! But, there are two things about house-dwelling that I covet: the mudroom, and a big old grill. (Apartment-dwellers with patios or decks pretty much have it all.) Grilling is my favorite way to cook almost everything, whether it’s salmon or peaches or asparagus (or…squirrel). While most people associate grilling with summer, every season offers foods that improve with a bit of char (think red meat, sweet onions, bok choy, winter squash). Year-round grilling is particularly easy if you do your grilling indoors, as I’ve always done, and as all fellow apartment dwellers ought to try. All you need is a heavy cast-iron grill pan and a good ventilating hood (or an open window), and you’re in action. I’ve had a brilliant, sturdy Victoria reversible grill pan for years, which has a griddle on the flip side perfect for pancakes. But there are oodles of grill pans out there, in various colors, sizes and price points. (I love this pretty Le Creuset number, and Lodge is always a reliable choice.) Yard or no, it’s time to get grilling! Here’s a recipe to try–stovetop-grilled marinated pork chops. Serve them with kimchi and rice, and grilled carrots dressed with sesame oil and a bit of soy.

    Korean Style Pork Chops

    Makes 4 servings Read on… »

  • Posted by Califia Suntree on August 20th, 2013, 8:54 AM

    So we have two lucky winners of the Spooning Can-It-Forward Day recipe contest. Portland’s own Keri Padon and Chris Ericsen (of Swing Top Soda Co.) submitted the following delectable salsa, and they will be getting the Ball canning starter kit! This salsa is hot and garlicky, and just in time for full-on tomato season. Congrats Chris and Keri!

    Fried Garlic Grilled Jalapeño Tomatillo Salsa

    10 cloves garlic
    1/2 cup olive oil
    1 onion, diced
    2 fresh tomatillos, whole
    6 jalapeños, de-stemmed and sliced in rounds
    3 T. rice vinegar
    3 T. brown sugar
    1 bunch cilantro
    Salt & pepper

    Fry the garlic in the olive oil until golden brown. Set aside and let cool. Take 2 tablespoons of the oil used for frying and dress the onion, jalapeño, and tomatillo. Grill until nice and charred. Mix all ingredients and add to food processor, blender, or chop all with a knife to make as chunky as you want. Add salt and pepper to taste. NOTE: If sauce is too spicy add more sugar. If you like it super spicy omit the sugar. May also be used as a marinade for grilled foods.

    Place in hot, sterilized jars and can using a boiling water bath. (Follow the salsa canning instructions here.)

     

     

     

  • Posted by Califia Suntree on October 8th, 2012, 5:33 AM

    I like sweets for breakfast, mostly because I drink coffee, and there’s just nothing like a sweet with a cup of coffee. So I’m always seeking ways to indulge my cravings while still getting a shred of nutrition to start my day and balance out the caffeine. I’m new to coconut oil, the healthy fat du jour, and have mostly been using the jar I bought as body lotion. (It’s FAB as body lotion.) Could it compete with butter in a batch of banana muffins? Combined with honey, ginger, pecans, and a handful of coconut chips, the coconut oil not only competed, it beat butter at its own game. These muffins are damned delicious.

    Makes 12 large muffins. Read on… »

  • Posted by Califia Suntree on June 7th, 2012, 10:03 AM

    I don’t know if it’s the weather or the transit of Venus, or just that it takes 22 years for them to reach maturity, but our olallieberry bushes are going bonkers. For the uninitiated, an olallieberry is a cross between a loganberry and a youngberry, which are in turn crosses between a raspberry and a blackberry, and a blackberry and a dewberry, respectively. I have no idea what a dewberry is. (Wikipedia has the full, Game of Thrones-worthy pedigree.) They only fruit for about three weeks a year, and we normally get just a few precious handfuls. But not the class of 2012! I’ve been putting the berries on everything (including these corncakes), and even had to freeze some (!). Olallieberries are terrific for any sweet preparation as they are quite tart—unlike Game of Thrones, ancestry is not destiny here. (And…now I’ll stop with that analogy.) They make the most delicious, dark purple ice cream you could ever hope to eat, but I don’t have an ice cream maker so I made this tart, featuring a nice layer of frangipane studded with the tangy berries. If you find yourself in the company of some ollalieberries, try it; but any of their progenitors would work well too.

    Makes one 9″ tart Read on… »

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