I’ve been going to the Farmer’s Market a lot lately as you can probably tell. When I’m not working on Saturday, I try to make the Ferry Building Farmer’s Market my morning stop. So many fruits and vegetables! Sometimes I feel inspired just by looking at all the fresh produce. Is there something in particular that is your go to place for inspiration?
Sun-dried tomatoes, fresh basil, and garlic blended in olive oil until smooth. This Sun-Dried Tomato Pistou is delicious and so simple to make with only five ingredients.
This sun-dried tomato pistou. Look at its vibrancy.
I can’t even begin to describe how good it tastes.
If you love fresh pesto and sun-dried tomatoes, this is definitely something you have to try. Soon.
I confess. I had no idea what pistou was until about a month ago when I ordered arborio rice with pistou from Farmstead. And that’s only after I looked it up online.
Pistou is a variation of pesto that originated from France. In pesto, you have fresh basil, olive oil, pine nuts, garlic, and parmesan. In pistou, you really only need basil, garlic, and olive oil. Apparently, pesto varies from region to region depending on the ingredients that are available, which makes sense, and the name changes too. The area where pistou originated from didn’t have nuts so it was omitted from the sauce.
But no matter which you’re trying to make, pesto or pistou, the ingredients are simple and easy to obtain. Plus, you can blend them together in less than 5 minutes.
Fresh yellow peaches with cream cheese baked in puff pastries. These peaches ‘n cream puff pastries are the perfect dessert for late summer.
Can you believe we’re at the end of August already? I’m not ready for summer to come to an end.
And as soon as August is over, I feel like it’ll immediately be fall and we’ll see pumpkins galore.
Not that I mind, especially when I get to see fall foliage when I leave the city. My favorite time of the year. But sometimes time moves so fast, doesn’t it?
I’ve wanted peaches ‘n cream something, anything, for the last few weeks and finally got around to making these super easy puff pastries. Only a few ingredients and you have a small batch of peach desserts ready. These aren’t too sweet so they can also be eaten as a breakfast pastry too.
Can you imagine? Waking up to one of these summery pastries?
The colors of summer. How can you not love it?
Can you guess where they came from?
I really need to stop bookmarking. There’s so many things I’ve bookmarked, I can cook and bake for years and still won’t be able to try everything. Does anyone else feel the same way?
Fresh lavender buds in white chocolate sprinkled with sea salt. Lavender White Chocolate Bark is the perfect little treat.
I have an obsession with chocolate barks.
It’s a little treat that can be customized in so many different ways.
You can add your favorite flavors and create your own.
Over the past several months, I’ve shared a few bark recipes.
Have you tried my peppermint bark yet? Swirls of white and semi sweet chocolate with crushed peppermints.
Or my chocolate covered strawberry bark? For the strawberry lovers.
Or maybe one of my favorites, Rosemary Sea Salt White Chocolate Bark?
Well, today, I wanted to share with you another chocolate bark recipe. This time: lavender, white chocolate, and sea salt.
I love the fragrance of lavender, and after a little experimenting, I realized that they pair so well with white chocolate. Then, when you sprinkle just a little bit of sea salt on top, you get a sweet and savory chocolate treat.
Succulent prawns stir fried in butter with garlic and crushed red pepper. This spicy garlic prawns dish is a delicious entrée for dinner with a side of rice.
Tell me these don’t look good. Tell me.
I rarely ever cook with butter. For me, butter is associated with baking. Mostly because some baked goods just aren’t good without the butter. My opinion, of course. =)
But there are some instances when I think butter is a must in cooking. And those occasions usually involve garlic.
Seriously, if you ever heat up butter and throw in minced garlic, you’ll wonder why you haven’t been eating buttery garlic everything. Your kitchen will smell like heaven. Your taste buds will thank you.
And when you add prawns to the buttery garlic then season them with some crushed red peppers and a pinch of salt? You’ll have the perfect quick and easy dish in just mere minutes.
Slices of crusty bread topped with melted mozzarella cheese, fresh heirloom tomatoes, and sweet balsamic vinegar. This heirloom tomato toast is the perfect light summery meal or afternoon snack.
Okay. So… I’m a bread fanatic. I used to be able to eat an entire loaf of French bread by myself in almost a single sitting. Looking back, it’s kind of ridiculous. Just because I could doesn’t mean I should…
But I’m still not over my love for bread. Especially ones that are fresh out of the oven.
One of my favorite breads comes from Acme Bread at the SF Ferry Building. They have the most amazing crusty breads perfect for cutting into small cubes and dipping in seasoned olive oil. I can sit there and eat bread with dipping oil all day long.
Well, today, I wanted to use one of my latest farmer’s market finds, heirloom tomatoes and dry farmed early girl tomatoes. Have you had dry farmed tomatoes? Oh my god. They’re sooo sweet!
Dry farmed tomatoes are when water is being withheld from the growing tomato plant. The roots of the tomatoes then have to dig deep into the ground to find water, which means these tomatoes are completely focused on growing their fruits. And that means that the tomatoes are small but soo flavorful. I actually talked to the vendors from Dirty Girl Produce about it. This type of tomato is perfect right now for California, since we’re in the middle of a drought.
I’ve been stopping by the Ferry Building Farmer’s Market Saturday mornings when I’m not scheduled to work. I really want to take advantage of the fresh peaches of sooo many varieties. Plus, you get to sample all the fruits so you know exactly what you’re buying. My latest obsession is the O’Henry Peaches. So sweet!
And oh my gosh! Look at these colors in the peppers! You know how attracted I am to the colors in vegetables.
Grilled peaches topped with a dollop of mascarpone or yogurt and a drizzle of honey. These grilled peaches with honey and mascarpone are easy to make and so flavorful.
So over the weekend, my family hosted our first barbeque ever. When I say hosted, what I really mean is that it’s the first time we’ve ever had a barbeque at home. It’s a little hard to have one when you don’t own a grill. So we went and borrowed a friend’s grill to make this happen.
I have no idea how to handle a grill. The only grill I’ve ever used is the small indoor ones that need to be plugged into the outlet. So my cousin’s boyfriend did all of the grilling while the rest of us helped with the prepping.
Of course, the day we chose to have the barbeque just happened to be on a day with recording breaking heat temperatures in San Jose. We were dying under that scorching sun, especially when the shadows began to retreat and the sun was directly over our heads.
I’m dying from the heat.
I know, I know, I know. It’s super hot and humid elsewhere in the world. But I’m a San Franciscan. Anything higher than 80 degrees means I’m close to melting into a puddle of unflattering water.
And it has been ridiculously hot for San Francisco, even near the ocean where it’s almost always cloudy and cold. And I have no air conditioner because we never had a need for them. So I have to find other ways to keep myself cool.
This no churn peach lavender ice cream is the ultimate seasonal dessert and one of my favorite ways to stay cool. It’s simple to make, just like my no churn peach jasmine green tea ice cream. But this time, it involves lavender, which is another seasonal ingredient. Who would have thought that it works so well with peaches? I definitely didn’t until I started experimenting with flavors after my many trips to the Farmer’s Market these last couple months.