Mangiamo


Coconut Craze

Coconut Craze

In my Pumped with Potassium blog last February, I wrote about the many benefits of coconut water in a health-conscious diet. Now, I’m going to get into the “meat” of the coconut. More specifically, extra virgin coconut oil, which is extracted from the insides of the coconut through a cold-expeller press much like olive oil. The [...]

The Ease of Quiche

The Ease of Quiche

As grandparents anxiously wait to embrace their grandchildren on Christmas morning (and parents frantically fight traffic to safely deliver the kids to their eager destinations) I am leisurely waking up with my cup of joe, and comfortably planning and awaiting my turn to entertain and enjoy gift giving with family. Why my lax attitude, you ask? The [...]

Momma’s Winter Soup

Momma’s Winter Soup

Throwing together last minute meals takes years of practice. My mom is a genius at it—especially hearty winter soups with ripe vegetables that need to be put to good use. She will never let good food go to waste. As a young girl growing up in Sicily, even having meat for dinner was a rarity. [...]

Michelle’s Tortilla Soup

Michelle’s Tortilla Soup

Recipes for tortilla soup abound. Is there one perfect way to make this yummy stuff? Nope. But, this is my family’s favorite. Freezes great for future cold nights! Ingredients: 2-3 cups diced cooked chicken, turkey or beef (chicken is the most common) 2 dashes olive oil 2 medium onion, chopped 2 bell peppers, chopped 2-4 [...]

Persimmon Salad

Persimmon Salad

A sweet and delicious fruit, the persimmon is predominantly used in bread and cake recipes this time of year. The more common variety used in baking is the Hachiya persimmon. When fully ripe, the Hachiya turns a brilliant orange-red in color, and is very soft on the inside—and by soft—I mean runny, gel-like, egg white soft. This doesn’t exactly [...]

Chocolate-Tahini Timbales

Chocolate-Tahini Timbales

Thank you to Joseph Shuldiner of the Institute of Domestic Technology and author of Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living for sharing his recipe with us. Makes 2 dozen Überchef Thomas Keller, who popularized these little chocolate morsels, calls them “Bouchons,” which is French for “corks.” This variation involves using a velvety [...]

Torshi for You

Torshi for You

“Torshi,” Gilda Moshir says,” is a Persian word and it means ‘something sour, tart, and pickled.’” Moshir will be selling her handmade torshi at this Saturday’s holiday boutique at the South Pasadena Women’s Club. “My torshi’s are produced in small batches at the Chef’s Center—a commercial kitchen in Pasadena. I don’t use any preservatives in [...]

Balsamic Glazed Beets!

Balsamic Glazed Beets!

Ingredients: Approximately 6 medium beets —these are a yellow and red mix, but use whatever color you like Salt Olive oil Maple syrup Balsamic vinegar (don’t go fancy-vinegar here, doesn’t matter) Directions: Clean, peel (if you like) and cube the beets. Place on a baking sheet and drizzle with olive oil, then sprinkle with salt. Roast [...]

Buttermilk French Toast

Buttermilk French Toast

Ingredients: A few slices of bread (a bit dry/old is OK!) 4 eggs 3/4 cup butter milk 2 tsp. vanilla 2 tsp. sugar Tons of cinnamon. Additional options include a dash of almond extract (careful with nut allergies), a dash of nutmeg, pumpkin spice, stuff like that. Directions: Set bread aside. Whisk everything else together, dip [...]

Poulet Dijon

Poulet Dijon

Ingredients: 2 pounds chicken pieces 1 tablespoon olive oil 1 shallot, minced 2 sprigs tarragon (plus additional for garnish) 2 cup dry white wine 1 cup chicken stock 2 tablespoons Dijon mustard ¼ cup crème frâiche Directions: Preheat oven to 375º. Season chicken pieces with salt and pepper. In a large sauté pan, heat the [...]

Maude Woods - Opening October 22nd in Pasadena

a

a

Camelot and Vine

Search