Fois Gras legalized in California!
It has come to my attention that foie gras is legal again in California! Chef Ken Frank of LA Toque, led the effort to lift the ban which prevented importing foie gras from out of state. The law suit was initiated by a collective of out-of-state foie gras producers, retailers and importers. Today, a district court judge ruled that the California health code preventing the import of the product was invalid because it is superseded by the federal Poultry Products Inspections Act in regards to the sale and distribution of foie gras. Sometimes, loopholes can be a good thing I guess!
So as of today, foie gras is once again legal! Time to get your gout on ladies and gentleman!
Note: The above picture is a trio of foie gras taken the day prior to the ban on foie gras at Redd in Napa, CA.
Roasted beet and butternut squash salad with pumpkin seeds and goat cheese.
Need an idea for the holidays or a fall season dish? When I think of Autumn, like most people, I think of the changing colors of foliage. At the farmer’s market, I noticed an abundance of large squashes, root vegetables and gourds. Most of the these things seem to marry well too. Here’s a simple recipe for a Roasted Autumn Salad you can make ahead and serve at Thanksgiving or enjoy throughout the weeks to come.
Roasted Autumn Salad
2 medium beets
1 medium butternut squash
1/2 cup pumpkin seeds
1 small pomegranate
1 small package of goat cheese
small package of baby kale or arugula
Roasting beets couldn’t be more simple.
While the oven is preheating to 400° remove the skin from the beets and butternut squash and cut into bite-size pieces. Place the beets in an ovenproof dish, toss with oil, a pinch of salt, pepper and few sprigs of fresh thyme. Cover with foil. Do the same with the squash, only, place them on a baking sheet and do not cover. Roast the beets for 45 minutes, remove and place in the fridge. Roast the squash for 30 minutes and toss occasionally until slightly golden and soft. Place in a container in the fridge. When your ready to serve, arrange all of the ingredients on salad plated except for the goat cheese, olive oil and vinegar. Finally, drizzle with olive oil and vinegar and sprinkle with goat cheese. Enjoy!
Curried butternut squash soup with coconut milk drizzle.
It’s fall and even though the weather isn’t acting like it, I’m starting to crave certain seasonal dishes – like soup! Here’s an easy and delicious butternut squash soup recipe that can be made with or without the addition of curry powder. The coolest thing about it is that you don’t need any broth because it makes its own! Enjoy!
Curried Butternut Squash Soup
1 butternut squash seeded, rind removed, chopped into 1 inch dice
3 stalks of celery – thinly sliced
1 onion – diced
1 large carrot – sliced
4 cloves of garlic – smashed
1 stalk of fennel – thinly sliced
3 bay leaves
2 tablespoons yellow curry powder
2 tablespoons honey
10 branches fresh thyme
1 tablespoon lemon juice
1/2 cup of olive oil plus 2 tablespoons for sautéing
1 can of coconut milk
In a large deep pot add 2 tablespoons of the olive oil and sauté first 6 ingredients for 8 minutes over medium high heat. Add remaining ingredients (except for the last 3) and cover with an inch of water. Bring to a boil and reduce heat. Simmer for 40 minutes. Add lemon juice and blend to a smooth consistency with hand-held blender or counter-top blender. With blender running slowly add 1/2 cup of olive oil. Serve with a drizzle of coconut milk. Happy Fall y’all!
Peanut butter cookies with salted caramel gelato.
It wouldn’t be Labor Day without ice cream sandwiches. Here’s an idea for some awesome salted caramel ice cream sandwiches with peanut butter cookies and salted caramel gelato that I LOVE!
Salted Caramel Ice Cream Sandwiches
1 cup brown sugar
½ cup (1 stick) unsalted butter, softened
½ cup creamy natural peanut butter
1 large egg
½ teaspoon vanilla extract
½ teaspoon almond extract
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 tablespoons sugar and coarse salt, for sprinkling on the cookies
1 quart Talenti sea salt caramel gelato
1. Beat the brown sugar, softened butter, and peanut butter with the paddle attachment of a stand mixer until light and fluffy. Add the egg, vanilla, and almond extract and beat to combine. Add the flour, baking soda, and salt, and mix just until combined. Cover the dough and refrigerate for at least 2 hours.
Use the tines of a fork to make crisscross pattern.
Sprinkle with coarse sugar and salt!
2. Heat the oven to 350°F. Using the palms of your hands, roll the dough into 1-inch balls, coat each ball in the salt and sugar mixture, and transfer to a baking sheet, leaving 2 inches between cookies. Press the tines of a fork flat against each ball of dough, then make a second indentation perpendicular to the first one. Bake until the cookies are firm and their edges are golden brown, about 10-12 minutes. Let cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks or paper towels to finish cooling. Once the cookies have cooled, use an ice cream scooper to add a generous portion of gelato to one half of the cookies. Sandwich them together withe the remaining halves and place in an airtight container. Can be stored for 2-3 days. Yields 12 sandwiches.
Let the peanut butter cookies cool before adding gelato.
My simple and delicious Mexican Lasagna filled with Del Real Food’s authentic carnitas!
*This is a compensated contest in collaboration with Del Real Foods.
After being invited to participate in the Del Real Foods Blogger Recipe Contest, the first thing that came to mind was my Grandmother’s cooking. Fleeing from Mexico during the revolution, my grandmother didn’t have the opportunity to hone her skills at cooking any family recipes. Instead, she developed her own more Americanized versions of her native dishes. I grew up on classics such as “Chicken Chile Goo” and “Chita’s Famous Tacos” made with Lowry’s Taco Seasoning mixed with Lypton’s Onion Soup Mix. I have many fond memories of casserole-style dishes with corn tortillas, meat and enchilada sauce. I suppose that’s why Mexican Lasagna popped into my mind almost immediately when I began thinking about this challenge.
Thanks to the Cardenas family, Del Real Foods produces delicious, high quality, preservative free, healthier products that can be prepared in minutes and included in countless recipes. My Mexican Lasagna is an homage to my Grandmother, the Cardenas family and the notion that good food will always bring people together.
Did I mention that their carnitas are legit?!
1 package Del Real Foods Carnitas, defrosted and shredded
1 container of Del Real Foods Salsa De Molcajete Roja
24 oz can mild enchilada enchilada sauce (I used La Victoria)
32 oz. block of Monterey Jack Cheese, grated
1 small can of chopped black olives
1 small bag corn tortillas (at least 24)
Preheat oven to 350° F. Combine enchilada sauce and chopped olives in a large bowl. One at a time, place tortillas into the sauce, coating both sides generously and then arrange in a single layer in a deep 9″ x 13″ baking pan. Tear tortillas to fit when necessary. Next, place a thin layer of shredded carnitas onto the layer of tortillas. Now, gently spoon the Salsa De Molcajete Roja onto the pork and smooth with fingers. Sprinkle about 1/4 of the cheese and repeat the layering process. You should be able to achieve 4 to 5 layers depending on the depth of your pan. Place dish uncovered on the top shelf of oven and bake for 35-40 minutes until the top begins to turn golden brown. Allow the Mexican Lasagna 10 minutes to rest before cutting into it. Serves 8-10 people. Enjoy!