Around the Web in Foodie Posts: September & October

Here is the long list of foodie posts I've enjoyed lately--

September:

• That fabulous salad j.bradley borrowed from Sitti
• A beautiful end of summer treat
• A Ravioli Thells will love
• Debating the Food Police--with possible upsetting consequences for foodies
• It's all about the presentation
• Basic Kitchen Tools
• Gorgeous Lemony Pastries that I haven't gotten up the courage to ruin (I struggle with pastry patience)
• A Top Chef Rundown (They are pretty on with their top four--those are mine)
• A feature on Vegetarian recipes (really just a glorified recipe list)
• CFM's market recipes page always tickles my fancy. . .

October:

• In honor of dining in: a crepe post
• A cool look at solar powered kitchens
• A fun twist on a birthday favorite
• Feminist Food-storage
• A plum tart (Kel is a friend and former-roommate who was a guinea pig in many of my college food experiments--she is very brave, and a great cook!)
• A 50-cent interview to prep you for the fair
• Halloween Party Food
• A way to prep your kitchen for the holiday season
• And though not a blog, it is very nice to mention that Guglehupf is now serving dinner on the weekends (I loved the Schnitzel and the Beef short ribs with potato dumplings, though the desserts were also amazing--try the apple tart--wow!)

Any posts that changed your world or helped you set new food goals? Tell us more!

Fresh from the farmers' market

B's birthday was on Saturday, and like almost every Saturday she started it at the farmers' market in Carrboro (I was at water aerobics)--the Farmers' Market is even listed as one of the main attractions on Carrboro's wikipedia page!.

That little square at the end of Weaver Street is one of my favorite, tiny pockets of North Carolina. A perfect Saturday activity for those who like to get up early (It opens at 7), or sleep in a little (it closes at noon). Three circuits around the square, and you know exactly what you want. Try some of the cheeses from Maple View Creamery (We love their mozzarella and pheta); get your own grass-fed beef or chicken; debate which flowers are happier looking; find the most gorgeous blueberries; or have a sip of freshly-squeezed lemonade--and whatever you do, do not miss out on the Sunshine Rolls from the Farmer's Daughter--the perfect bite to start off your Saturday.

On my way home from the pool, I called to find out B's farmers' market finds. This week, she picked up light, creamy mozzarella; luscious, plump tomatoes; and fresh, fragrant basil. As I drove home, I conceptualized lunch...

Using some leftover spaghetti (just the noodles) from the fridge, I tossed it with a little olive oil on medium until they were slightly warm. Then I added in the basil, slightly torn and just enough to make their sweet fragrance fill the air (with a pinch of salt and pepper). I removed that from the heat and, in a bowl, added chopped tomatoes and mozzarella. A refreshing glass of limeade, and we were set!

Sunday, we turned the same concept on it's head; and on multi-grain bread, we grilled the mozzarella with basil and tomato for a crunchy, cheesy, and delicious lunchtime treat before our Sabbath-day nap. Truly, the Carrboro Farmers' Market was created just for perfect birthday meals.

ETA: Vote for them as your favorite Farmers' Market here: http://www.care2.com/farmersmarket/

Not Your Mother's Pasta Salad

Well, sometimes it is, but growing up it wasn't. Pasta salad growing up was macaroni, shells, or rotini mixed with egg, cheese, peas, tuna or crab, a little mayo, and seasoned to taste. Which isn't bad - especially if you add dill. Oh, and she would sometimes add onion and celery (meh--if eating it at a ward potluck, you really couldn't talk to anyone due to the lovely flavors wafting from your breath, and I'm not a huge celery fan).

Then a few years ago (I had to go back 3 journals), I had Karen's pasta salad recipe. Wow. Different flavors, less pedestrian, and perfect for bridal showers or just finishing off the perfect meal (side dished with spinach & feta infused burgers on a toasted rustic roll with garlic-feta mayo, red onion, bacon, tomato, and spring greens). I made it for my grandmother's funeral, and both of my mom's sisters kind of sneered (craisins? tortellini? broccoli? bacon?). Then they had to try it just to see. And then they had to check it a little more. It really is delicious. Tomorrow, you will see it at J&J's reception. Until then, check out the recipe, and dream.

Tortellini Pasta Salad

• 4c. Broccoli1
• 8 oz cheese tortellini (add tricolore for more color--I get the refrigerated kind)
• 1/4 c. craisins or raisins
• 1/4 - 1/2 c. finely chopped red onion
• 1/2 c. reduced fat mayo (not miracle whip--wrong flavors!)
• 3 tbsp sugar
• 1 tbsp cider vinegar
• 5 slices crumbled bacon (or more)
• 1/4 c. sunflower kernels (optional)

Cook the broccoli for about 2 minutes, set aside. Cook tortellini as indicated. Rinse with cold water after draining. Add onion, craisins, broccoli, tortellini, and toss together. In a small bowl mix mayo, sugar, and vinegar. Toss with the larger bowl to coat. Refrigerate at least 1 hour. Add bacon right before you serve it, or the bacon gets soggy.

Dining Out: Nantucket

Twelve of us dined out last evening. I knew some of the people there were foodies, but I was truly pleased by those I didn't know were foodies joining the group. Reading the menu was a pleasure. There were so many choices that seemed perfect. Truly rough battles were fought between Chicken Pot Pie or Sauteed Shrimp & Scallops. Or Pine Nut Salad vs. the Cranberry Bog (Hot roasted turkey with warm stuffing, cranberry sauce and mayonnaise, served on a grilled French bread roll). The french fries were lauded, but the onion rings looked like perfection. The fry bread brought to the table melted in your mouth without being too oily. The crab dip burst in an explosion of flavor off your tongue. After having my wisdom teeth out the day before, the Lobster bisque and mashed potatoes with homemade country gravy were savory moments of tasty goodness.

Though, I expect a few entries from those who went last night, or at least critiques of your dish in the comments, I truly had a fantastic experience. As each of us bit into a final bite of Chocolate Sundae Cake, I knew that we were sisters of this perfect shared experience--chocolate and cookies, combined with white cake and a whipped cream frosting, tantalizing your taste buds in an exquisite moment of pure delight. And we were sisters of a shared gospel, coming together to enjoy good company and great food.

FHE Fun with the Sisters Ru

It is no secret that B and I have our own little FHE. Being that we are sisters, family home evening is quite easy for us, and every so often some of our transient family here joins us (we're a drop-in household, so often we'll have a few friends join our family). This past week, FHE was especially enjoyable. I had extra cream puffs left over from the Family History Dessert Night last Sunday, and all I needed was something to fill it for dinner/FHE.

Rather than have dinner ready when B got home, we made dinner together. One of our family friends makes a killer chicken salad that she brings over whenever we go home (to IL), and we set about trying to recreate it. Looking through various recipes, only one seemed easy and kind of close. Okay, we didn't quite get to Sandy's level, but it was pretty good nonetheless (Julianne also makes a mean chicken salad). I even ended up making more cream puffs so we could take it for lunches this past week. I knew we had done all right when B said, "Oh yeah" after her initial taste.

Quick and easy chicken salad:

• 2 c. shredded chicken (you can easily bake 1-2 chicken breasts and shred it or just buy canned chicken)
• 1 c. chopped celery (I'm not a huge celery fan, but I chopped it pretty fine; and it was perfect!)
• 1 c. halved grapes
• 1/4 c. toasted almonds (I didn't toast them due to the fact that I was cooking more cream puffs, and it still tasted fantastic)
• 1/2-3/4 c. mayo (depending on how dry you like it)
• salt & pepper to taste
  
  Mix everything except the mayo, salt, and pepper, then add those last three ingredients.

Cafe Rio!

Many of us here in D3 have spent some time living in the Beehive State. A love of many a Desereter is Cafe Rio (now with 17 locations within Utah and a few in Arizona and Nevada). My sister so loves Cafe Rio that she recreates several of their fresh and flavorful fares each year for her birthday. With a dear friend celebrating her birthday recently...I offered to try my hand at these famous recipes. After some Internet researching, personal tweaking, and several phone calls to my wonderful sister, here's what I came up with:

Cafe Rio Chicken:

8 oz Kraft Zesty Italian Dressing (it really does have to be this brand and flavor)

chili powder

cumin

3 cloves garlic - minced

5 lbs chicken breasts

Put a layer of chicken in bottom of crock pot. Sprinkle with chili powder and cumin. (More spices = hotter). Repeat with each layer of chicken. Add garlic and dressing over top. Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Cafe Rio Pork:

5 lb pork roast

1 bottle taco sauce (8 oz) (I used mild)

1 clove garlic - minced

1 T cumin

1 tsp dried mustard

1/4 tsp cayenne pepper

1 C brown sugar

20 oz Coke (not diet)

7 oz can chipotle chilies in adobo sauce

Cook pork in Crockpot on low for 6 hours (cover roast 1/2 with water. When you add the other ingredients, take out some of the water, leaving only about 1/2" in the bottom.) Add other ingredients to pork and cook for another 4 hours. (Shred an hour or two before you serve)

Lime Rice:

In a saucepan, saute:

1 T butter

1/2 yellow onion, chopped

2 cloves garlic - minced

Add to a large pot, and bring to a boil the following:

3 cups water

4 tsp chicken bullion

1/4 bunch cilantro - chopped

1 tsp cumin

1 sm can diced green chilies

1/2 T lime juice

1/4 tsp pepper

1.5 C uncooked rice

Cook, covered, for 30 minutes or until rice is done.

Black Beans:

1 can black beans - drained and rinsed

1/3 C tomato juice

2 cloves garlic - minced

1 tsp cumin

2 T olive oil

2 T cilantro - chopped

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans and tomato juice. Continually stir until heated through. Just before serving stir in the cilantro.

Cafe Rio Tomatillo Dressing:

1 buttermilk ranch dressing packet (make per recipe)

2 tomatillos

1/2 bunch cilantro

1 clove garlic

juice of 1 lime

1 jalapeno

Use a food processor to blend all the ingredients well. Refrigerate.

(Sorry I didn't get a pic before it got devoured!)

Other ingredients:

Tortillas

Red and green leaf lettuce, shredded

Grated cheese - cheddar (I also like Parmesan)

Sour cream

Cilantro - chopped

Pico de Gallo

Limes - quartered

Crunchy corn strips

Round foil cake pans - to serve

Serve in the following order: (This is how I do it anyway... in a round foil cake pan)

Tortilla

Cheese

Shredded chicken or pork

Black beans

Lime Rice

Lettuce

Cilantro

Crunchy corn strips

Sour cream

Dressing

Pico de Gallo

Grated Parmesan cheese

Squeeze lime over all of it

Pastel de Tres Leches:

1.5 C all-purpose flour

1 tsp baking powder

1/2 unsalted butter

1 cup white sugar

5 eggs

1.5 tsp vanilla

1 C whole milk

1/2 of a 14 oz can Sweetened condensed milk

1/2 of a 12 oz can Evaporated milk

Preheat oven to 350F. Grease and flour a 9x13 cake pan.

Sift flour and baking powder together and set aside.

Cream the butter and sugar together until fluffy.

Add the eggs and vanilla. Beat well.

Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended.

Pour batter into prepared pan. Bake for 30 minutes. (As you can see, the above recipe is for a simple yellow cake...I'm sure a box cake would work just as well)

When cake has finished baking, pierce it with a fork all over and let it cool.

Combine the whole milk, evaporated milk, and condensed milk and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving. Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled. Serve with sliced strawberries and whipped cream. You can make your own whipped cream by beating 1 cup sugar and 1.5 cups heavy whipping cream.

You may no longer live (or never lived) in Utah, but now you can enjoy this Utah classic anytime. Make sure you invite lots of friends cause these recipes serve a lot of hungry folks!!