be love farm

i've been lucky to be able to do a lot of fun things lately. for the first time joshie and i were able to visit be love farm in vacaville where the engleharts, the founders of cafe gratitude live and grow a wide variety of organic crops and raise chickens and cows.

we had a short tour around the farm and then dinner.

chandrafresh and eric-james were the cooks for the evening.
this is what we had:

farm lettuces with lemon vinaigrette and a be love farm egg
corn and potato gordas with salsa and raw milk yogurt
braised kale with roasted tomatoes and pumpkin seeds
raw milk and honey ice cream with honey candied walnuts and fresh mullberries

everything was grown and sewn on the farm
needless to say; we were grateful.

coconut date truffles

from the upcoming lovesandwich.
some sweet little treats for your sweetie.
happy valantines day. belatedly.

coconut date truffles
makes: 8 to 10

6 oz. medjool dates

1 tsp. coconut oil

1/4 tsp. vanilla paste

big pinch pink salt or sea salt

3 tbsp. shredded coconut

1. remove pits from dates and chop finely.

2. in a small bowl combine dates, coconut oil, vanilla paste and salt. mash together with a folk until it comes together into a smooth paste.

3. put coconut onto a plate.

4. using a small measured scoop or a teaspoon divide date mixture into little portions.

5. roll in coconut.

6. travels well.

top food trends 2012

licorice

popcorn

coconut

gluten free re-interpretations

nut butters

organics

truffle infused everything

figs

olives

figs & olives in combination

seeded crackers

candy & cheese

green juice

new years day:

celery

kale

cucumber

fennel

apple

lemon.

mason jar

donut farm

special delivery.

savory scones

this is my last week at local 123. starting next monday i will be working at a deli in n. berkeley revamping the menu and (hopefully) making it great. bring flowers, presents, hugs & kisses and best wishes; my last shift is this friday 8 to noon.

every kitchen is different. you never go in knowing what you are going to need, what you are going to learn or when you are going to leave.

whenever i've had the feeling of "this is it" it's been hard to accept when it isn't "it" anymore.

i loved local. it was home to many firsts. first business cards. the first time i was really in charge. and a menu that is the most complete expression of my voice as a chef so far.

i believe in sharing recipes. if i share, maybe others will share with me. no one can do it like i can, but it's okay if they try. the savory scones have been one of the most popular items in the pastry case at local 123. i left all the recipes, but at least for now these scones will disappear with me. they are a savory adaptation of my moms christmas morning scone. they are well worth waking up early for.

savory scones

makes: 12

2 c. flour

2 tbsp. sugar

2 1/2 tsp. baking powder

1/2 tsp. soda

1/2 tsp. salt

4 oz. butter

6 oz. chopped cheese

fresh herbs (1 tbsp. stronger herbs, like rosemary, 2 tbsp. delicate herbs, like tarragon, or 1 tsp. black pepper)

1 egg

3/4 c. buttermilk, creme fraiche or yogurt

1. put all dry ingredients into a food processor. add butter and cut into dry ingredients leaving some larger pieces.

2. transfer to a bowl and add cheese and herbs.

3. make a well in the center of the dry ingredients. add wet ingredients and fold to combine.

4. divide dough into two equal disks, and cut each one into six wedges on a lightly floured board. finish with eggwash and seasalt.

5. bake at 350 until golden about 12 to 15 minutes.

cherry-almond-coconut granola. handmade, local and green.

basil pesto

with the help of my friend olive i have clarified my mission as a cook: to nourish, support, heal and inspire through food, and to empower people to try cooking by offering recipes.

making your own pesto (or hummus or salad dressing) is much easier than you might think.

you can do it! happy summer.

basil pesto

equipment: standard blender

2 oz. fresh basil leaves (about 2 c. lightly packed)

6 tbsp. olive oil

1 tbsp. raw or lightly toasted pine nuts

1 large clove raw garlic

1 tsp. lemon juice

1/4 tsp. salt

1. combine all in the blender jar.

2. pulse blender on and off until everything is incorporated; then puree until smooth.