Azucar!

From the "why didn't anyone think of this before" file... Hubby and I visited a groovy Cuban cafe/bakery down in Ocean Beach called Azucar.  It was so fabulous and so delicious.  Hubby, having worked for years in the Bronx,  has always craved and loved a good Cuban Sandwich.  In San Diego, its not the easiest thing to find.  At Azucar you can get one, plus, plus...  This weekday the place was hopping.  To start, we tried one of their ham croquettes (love the word croquette) - kind of a fried ham ball - yummier than it sounds.  We each had a Cuban sandwich - mine with a salad and he got the plantains... the cubano coffee was the best I have ever had - a sweet espresso.  To take home, I got a Mojito Cookie (basically a lime/mint sugar cookie) and a Guava danish - the guava filling was pink and so pretty.  We also got a pound of the awesome coffee for the house too.  It just goes to show if you build it and its good, they will come... a Cuban Bakery in San Diego, how great is that!

Let's Talk of Spring!

OK... it's not edible but I couldn't resist!  These flowers were just too pretty not to share.  

My friend Ruby was over the other night and she presented me with the sweetest little bouquet.  Lilac, Sweet Pea, Forget-Me-Nots, Blue Bonnet, and Lamb's Ear.  Perfect in every way and perfectly Spring!  Thank you Ruby!

Burekas...a party in your mouth..

Hubby traveled to Israel and (Yea!) all I got were some burekas!!!!  He calls them "a party in your mouth."

Burekas are little savory/danish/knish/spanikopita-like,  treats that I discovered when I went to Israel several years ago.  It was love at first scarf.  Burekas can be found throughout Morocco, Turkey, Albania, and everywhere in the Middle East.  They are basically phyllo dough cakes stuffed with whatever the cook feels like:  potato, cheese, spinach, eggplant, etc.  A breakfast of strong coffee and a couple of these is a common breakfast in Israel.  The Pop Tart of the Mid-East, if you will....   I'm going to try to make them.  It looks pretty straight forward.

Next time you are over there, throw a few in your suitcase for your friends, family, or wife!!!

Patty's Favorite Trader Joe Items

I agree with Sarah...there are many favorites to find at Trader Joe's and the best thing is they are always finding and introducing new items. I have to say that my all time favorite is the frozen cubes of fresh garlic. I always have them stocked in my freezer for the times when dinner must be a quick process and even the peeling and chopping of a few garlic cloves takes more time than allowed. The best thing about these little cubes of convenience is the flavor is the same as a fresh clove of garlic...it doesn't have that funky taste the jarred chopped garlic carries!!
Other favorites include:

1. Great selection of cheeses
2. Microgreens
3. Avocados by the bag...cheap!
4. Toasted Pine Nuts
5. Greek Yogurt
6. Thai Red Curry Sauce
7. Escargot in Brioche - always have a box in the freezer for impromptu appetizers
8. Steamer Clams - a quick and easy dinner with a good salad, bread and wine

Trader Joe's Appreciation Society

"I found something cool at 'Trader'...." A lot of my conversations begin this way - how about you? OK, the pre-packaged fruit/vegetable scenario is a drag and a crap shoot so I avoid them but if your throwing together an impromptu cocktail party or just trying to stretch your weekly grocery budget there's no better place to go. Whether its staples or treats everybody has their favorites. Here's my top 10 in no particular order:

1. Rosemary Marcona almonds
2. Edamame Hummus
3. Organic Blue Cheese dressing - tangy & fresh
4. Extra-virgin olive oil - best price in town
5. Frozen steel-cut oatmeal
6. Manzanita olives - great price and a martini must!
7. Caramelized onion/ham Alsace "pizza"
8. Cheese enchiladas
9. Pelligrino - best price in town
10. White cheddar cheese popcorn

This could change tomorrow but that's my choice for today. Maybe we can get Patty to post hers too...

Double Check Ranch

This past weekend I had an opportunity to visit a ranch southeast of Phoenix in a small town called Dudleyville. Double Check ranch is owned and operated by the Schwennesens (Paul and Sarah and Jean and Eric.) and their commitment to responsible, small-scale agriculture demands high praises.

The Schwennesen's approach to raising cattle is humane and filled with respect for both the animal and the land. Their cattle live on open range and pasture grass. Double Check's approach is very much a dance between animal and land that mimics nature in her true sense. The pastures, which are separated into sections by fencing, are planted with a number of grasses, a varietal salad bowl, for their cattle to graze. The cows are rotated between these sections to insure that the grass is eaten at its peak and then are moved to the next paddock before they can violate the "law of the second bite." You see, the grass needs time to recover so that the salad bowl of mixed greens maintains itself for continued feeding. Think of herds in nature that are constantly moving...they instinctively know that they must not continue to graze from the same spot in order to promote growth for when they return.

Not only do the cows graze these pastures but their chickens come in after to get their fill, too. Chickens will avoid fresh manure, but bring them in a few days later and they will go to work eating the fly larvae before they have a chance to hatch, hence keeping the fly population down and all the while getting copious amounts of protein. Here is where the dance becomes interesting...chickens cannot navigate well in high grass, so the cows trim down the grass for the chickens, then the chickens come in and scratch the cowpies for their dinner, further aiding in decomposing the manure. This process fertilizes and sanitizes the pastures for Paul and his cattle. It was evident that this system works for there was no dodging of cowpies walking around their pastures. This is nature's way of eliminating the need for parasiticides. This results in cattle that have no hormones, antibiotics, or animal byproducts in their diet.

Another unique aspect about the Double Check Ranch is the operation is full circle from raising the cattle, to processing the beef, and selling to the public. The ability to process your own beef requires a difficult and tedious journey through bureaucratic channels. The Schwennesen's commitment to raising their animals with respect and treating them humanely provided them with the tenacity to work through the proper channels and gain the necessary certifications to process their own beef. By owning the entire beef cycle Double Check utilizes all parts of animal so there is no waste. In fact, Paul is now producing biodiesel fuel for their tractors from the beef tallow. This produces a clean-burning, renewable fuel from animal fat. I just wish we had more ranchers with this type of philosphy and commitment...thank you Double Check!

If you are wondering where you can purchase Double Check Beef you must be in Arizona. They do not sell their beef through a distributor for they feel that the connection to their customers on a personal level is what brings integrity to the table. So, you will not find their beef in the local grocery store but instead you will find Paul or Sarah at the local farmer's markets discussing their philosophies and educating their lucky customers about the qualities that make their beef desirable...the social, environmental and health benefits and the flavor! Or, take a visit to the ranch and pick up your meat there. If you are interested in attending one of their Open Ranch Days visit their website for details at http://www.doublecheckranch.com/.

So, if you live in Arizona consider this beef your primary choice...for you are eating local and supporting a rancher with ethics!

Sara's OJ Rant

Don't tell anyone but I buy & love Tropicana orange juice. I think it is the best, brightest tasting juice next to fresh squeezed. I have a small glass almost everyday for breakfast. A few weeks ago I went to the store to get some and did a double take when I saw that they had given their packaging a makeover (see above). I hated it and I guess I'm not the only one. I agree with other consumers that the new carton has kind of a generic, bargin brand look to it. I'm usually in favor of the modernization of many things, but in these times there is something to be said for the comfort a familiar face. This week Pepsi Co., the parent company, said its new look is being discontinued and they will bring back the old one next month. I was at the store today and saw that the new look cartons were on sale: two for $7.00!

How do you feel about companies re-branding themselves?

The Cookbook Store

Want to spend an afternoon in heaven?  Follow me over to the Cookbook Store in the Kensington section of San Diego.  Inside this humble, nondescript, strip mall storefront is a treasure trove of all things cookbook!  Owned and operated by Barbara Gelink (you have to look over stacks of books on tip-toe to see her at her workstation) the Cookbook Store is one of those things that you can't believe no one has started or thought of before.  Barbara stocks new and used cookbooks, rare and out of print cookbooks, spiral bound cookbooks, and international cookbooks. In addition to selling, she will buy or trade.  My friend and I went there a couple weeks ago and were in awe.  Just about every book you can think of is in this store from the latest TV chef personality to an obscure yet comforting book you remember your mom having back in the 60s.

At first glance you might wonder how you can ever find anything because it looks a little, shall we say, unorganized.  But never fear, Barbara knows exactly where everything is.  I was looking for an obscure 1980's Jr. League cookbook and before I could get the title out, Barbara went over to a shelf and voila, produced the book! I also picked up an old Shaker cookbook with lots of good, simple,  old-fashioned recipes (it was buy 1 get one free!!!)  

In a world of Amazon and other online shopping, cookbook fans can all agree there is nothing like actually checking out a cookbook in person.  We all like to see good photography or illustrations, succinct, easy to follow recipes, interesting copy, and great prices.  That being said, the Cookbook Store is one independent bookstore we could all support.  

Located at:  4180 Adams Avenue in San Diego (619-284-8224) cookingwithbabs@cox.net

Patty Cakes

Although I am not much of a baker, I do prefer the "made from scratch" version over the sugary mouthful you experience from the cake bought at your local grocery store. I have to admit that I have decades of back issues of cooking magazines that I keep with the good intentions of trying new recipes on a regular basis...the frequency of these good intentions is up for debate, but good intentions they are and once in a while produce some great results.

As of late I have taken on the task to reduce my "piles" and free up some much needed space in my closets, garage and any other nook I have stockpiled the endless issues in and extract only those recipes I am inspired by. I recently completed the task and systematically filed each categorically "Martha" style. This week presented my husband's birthday and my parent's 63rd anniversary so it was to the "cake" category I ventured. I knew exactly the two cakes I would bake to celebrate these two very special occasions (and more importantly, I knew where they were now living)...Mango Orange Mousse Cake for my parents and a Chocolate Lovers Cake for Chuck. With many happy forkfuls at the combined birthday/anniversary party I have decided to post the winner...Mango Orange Mousse Cake. I do have to admit that I first came across this cake in the July issue of Bon Appetit back in 1992...yes, almost 17 years later I have finally baked that cake! Ah, the benefit of stockpiling those magazines is beginning to pay off!

The cake, simple in its preparation, proved to be extravagent in its presentation, texture and taste. The sponge layers provided the perfect stability while being moist and flavorful. The mango mousse provided the fresh citus filling, and thankfully so, for the status quo gives us a cornstarch sugary ladened mixture that leaves us wondering if even the true fruit exists. There was the perfect hint of Grand Marnier that elevated the taste to something that was comparable to that of a fine French dessert and equally as extravagent. The recipe for the cake is based on a recipe that originates from Mexico where the Mango is prevalent and desserts tend not to carry the sugar load that we like to overdo here in the states. This recipe is a real winner and I do believe this will become a regular whenever the occassion calls for cake. My next attempt will be to increase the layers of sponge cake and include an addition of a raspberry mousse. Be on the look out for a future blog!

Do yourself a favor and don't wait 17 years to try this recipe! Add your own additions with different seasonal fruits and liquers to create something that will wow your lucky recipients and do share with us here at the Tasting Club!

The recipe can be found on Epicurious.com at the following link: http://www.epicurious.com/recipes/food/views/Mango-Orange-Mousse-Cake-2100

The New York Times No-Knead Bread Recipe

By now a lot of you may have heard or read about this recipe created by Jim Leahy of the Sullivan Street Bakery in New York City and published by the NYT in 2006. Well, I am here to tell you that it has changed my life! Jim's recipe revolutionalized bread baking in that the kneading process was no longer neccessary. Kneading was replaced by a long rising period (18 hrs. ideally). I won't go into the whole story here but check out the article.

18 hours is a long time so you must kind of have your day planned out. I typically mix it up in the late afternoon and finish it up the following afternoon. This bread is nearly 24 hours from start to finish but again it just requires a little planning. Another tip I might offer is make sure your yeast is fresh and I recommend using a good quality flour like King Arthur. Whole wheat flour works too but is a little too "healthy" for my tastes.

Bread making has never been my strong suit and I had never really attempted it. There was always too much of a margin of error and there is so much good bread available in stores right now, why bother. But after giving it a try, I am now a bread baker! This recipe is foolproof and produces probably the best bread I have EVER tried (pictured above). It has given me confidence to try baking more advanced breads. You have to try this recipe and let us know what you think. Have fun and I hope it inspires you as much as it inspired me!

Garden Greens

People do not know where their produce comes from anymore. With much of our foods being mass produced and mass processed we have lost that connection to the earth and the farmer. Our fruits and vegetables, no longer available based on season, are flown, trucked and transported from all over the world. We have sacrificed flavor for convenience and availability, not to mention the environmental impact we are imposing on the earth. For those of us that are fortunate to have farmers markets nearby, or a green thumb experience produce that is fresh and enjoyed in season. The flavor and the quality is undeniably superior. There is something to be said for the anticipation of Summer's ripe strawberries or crisp apples in the Fall or asparagus in the Spring. In lieu of developing a seasonal cadence to our eating, we demand year round availability...in the end sacrificing the true taste of food.

It was about 20 years ago that I was introduced to Arugula and that bland tasting iceberg lettuce we thought was salad was suddenly not even sandwich worthy. I never new salad greens went beyond the couple of supermarket lettuces available or that each one packed a unique punch of flavor. Thus began my new quest for these flavorful leaves of green. I would find recipes that called for Lolla Rossa or Dandelion or Mizuna but my frequent attempts to locate them in the produce section of our local grocery stores was an exercise of futility. The frustration and desire for these new tasty greens prompted me to plant my own garden and end the fruitless searching. That was 20 years ago and I have rarely since gone a season without planting lettuce and interesting greens in my backyard. And nothing beats freshly picked garden greens for a salad. Even better, you can customize your mix to layer lettuces like oak leaf, butter, lolla rosa, mache and spinach with distinctive flavors of greens like arugula, dandelion, mizuna and chicories to experience a world of interesting flavors, not to mention the health benefits these plants provide. Toss in some seasonal fresh fruit or a ripe summer tomato and simply dress with some good oil and vinegar and you will experience a taste that cannot be duplicated even by some of the best grocery store produce sections.

The good news is that lettuce is easy and quick to grow. It does equally well in pots if you have limited space. When the seeds begin to sprout and you need to thin out your seedlings you now have the opportunity to experience micogreens that can be used as a garnish or main ingredient. These tiny little leaves add dimension to any dish-from appetizers, salads and soups to entrees. You can even use them in place of parsley! Nothing beats the flavors when it is experienced from your garden to your table...the flavors are pure, pronounced and individualistic...something we truly sacrifice in our demand for continuous year round availibility of supermarket produce.

Pictured above was last night's salad mix for dinner from the backyard garden. Grab some seeds and plant your own...you will never regret it! For seed sources shop your local garden store and seek out heirloom lettuces and local varieties or go online to http://www.seedsavers.org/ which specializes in heirloom seeds dedicated to preserving biodiversity.

The Chino Farm Vegetable Store

The Chino Farm is one of the best things about living here in the San Diego area. Located in Rancho Santa Fe, a fancy Beverly Hills-like neighborhood, this farm stand is just that: a family-run, modest, little farm stand. Over the last 25 plus years, they have been THE destination for local/visiting chefs, and home cooks alike, all looking for the most gorgeous, best vegetable produce on the planet. It is definitely a pilgrimage for a lot of cooks. Their seasonal wares are beautifully displayed and the staff is happy to clue you in on items you may not recognize.

Sorry, they do not have a website - but it's just as well...

Kale - Farm to Table

Kale is my new favorite green. Until recently, I would walk past this sturdy green in the grocery store without even giving it a glance. My rather naïve viewpoint led me to believe this was only suitable for garnish…to eat it…absolutely not. On a recent visit to True Food, a restaurant located in Phoenix, I was served a very simple salad of chopped fresh Kale lightly bathed in a burst of lemon juice and olive oil and dusted with fresh Parmesan cheese. On the spot I was promptly converted into Kale’s newest fan!

Lucky for me a very good friend of ours farms Kale about 5 minutes from my house. Farmer Matt now keeps me consistently supplied with beautiful bunches of leafy emerald green leaves for my cooking and dining pleasure. In many instances it is coming from the field and lands on my dinner table in less than 15 minutes, for he always times his drops near dinner time. Thank you Matt!

The nutritional values of Kale make it even more attractive. It takes on quite a lively flavor when sauteed or stir-fried. It is a great source of calcium and a member of the cruciferous vegetables known for their cancer fighting abilities. So not only does this green leafy vegetable taste great but it is also packed with power from a nutritional standpoint.

Following is a recipe that I throw together several times a week for a side dish, lunch, or simply a healthy afternoon snack.

Kale Salad with Honey Ponzu Lemon Vinaigrette

1/2 bunch of Kale
6 tbsp fresh squeezed lemon juice (I prefer Meyer Lemons when in season)
2 tbsp ponzu sauce
4 tbsp honey
1 garlic clove, minced
1 cup olive oil
Kosher salt and pepper
1/4 cup toasted sesame seeds
1/2 cup fresh grated parmesan cheese


Mix the lemon juice, ponzu, honey and garlic in a small bowl until combined. Slowly drizzle in the olive oil and whisk to emulsify the dressing. Season to taste with salt and pepper. Refrigerate while preparing the Kale.


Wash Kale leaves and place in a lettuce spinner to dry. Kale bunches are rather large so I use only about a 1/4 of a bunch for 4 people. Start here and then you can add more or less depending on your group. Cut the ribs from each leaf, chop into small pieces and place into a bowl. Sprinkle with half of the toasted sesame seeds and half of the grated Parmesan cheese saving remainder to dust top of salads before serving. Drizzle the dressing over the kale and toss well. Kale is a sturdy green and will withstand a more vigerous tossing than tender lettuces so make sure you coat your greens well with the dressing. Sprinkle the remaining sesame seeds and cheese on top and serve.

Serves 6-8 people.