Monday, June 26, 2017

Red, White, and Blue Scones #July4Recipes


July 4th, 1776 is the date the Second Continental Congress adopted The United States' Declaration of Independence effectively ending British rule. Now we celebrate our independence each year on July 4th with fireworks, picnics, parades and backyard barbecues across our nation. Join these 11 bloggers as we celebrate and share some patriotic themed recipes! Thanks to Ellen of Family Around the Table for organizing this.


Red, White, and Blue Scones

Happy birthday, America! I decided to go patriotic and made red, white, and blue scones. Gotta love all the fresh blueberries and strawberries at this time of year!

Ingredients
Scones
  • 2 ½ C gluten-free flour blend
  • ½ C organic granulated sugar
  • ½ t baking soda
  • 1 t baking powder
  • 8 T cold butter, cut into small pieces
  • 2/3 C heavy organic cream
  • 1 egg
  • 1 C fresh blueberries
  • 4 fresh strawberries, thinly sliced
  • 1 T cream
Glaze
  • 1 C powdered sugar
  • 2 T heavy organic cream

Procedure
Scones
In a large mixing bowl, combine the flour, sugar, baking soda and baking powder. Using a pastry cutter, blend the butter into the dry ingredients until the dough resembles pea-sized chunks. Add the cream, egg, and blueberries, using a spatula to form a ball.


Transfer to a floured surface and gently press into a disc. Cut the disc into wedges.

Gently slice each scone through the center with a floured knife. Put a few slices of strawberry in the center.


Replace the top on the scone and lightly pinch the sides closed. Place it on a parchment-lined baking sheet. Drizzle a tablespoon of cream on the tops of the scones. Preheat the oven to 400 degrees.

Bake at 400 degrees for 18 to 20 minutes. The scone will be nicely raised and slightly golden.


Remove the scones from the oven and set them on a wire rack to cool slightly while you make the glaze.

Glaze
In a small bowl whisk together powdered sugar and cream until you have a smooth glaze. Pour 1 teaspoon of glaze over the top of each scone. Let set up and serve warm.

We're More of an Umlaut-Kinda Family #FoodieReads


As I happily continue with my Foodie Reads Challenge, I am sharing The Ice Cream Queen of Orchard Street by Susan Jane Gilman as my third, and probably final, June read.* I might be able to squeeze in one more book this month. Maybe. 

In any case, I had a gift certificate to a local bookstore (yes, we still have one!) from Christmas and this one caught my eye. We love ice cream and I thought this might be a nice novel wrapped around one of our favorite summer treats. I took it with me this past weekend. So, while the boys splashed in the pool at the hotel, I raced through this book.


On the Page...
The Ice Cream Queen of Orchard Street spans seven decades, following Malva Treynovsky from when she and her family immigrate to the United States in 1913 from Russia to her transformation to Lillian Maria Dinello and, finally, her ascension to Ice Cream Queen status as Lillian Dunkle. This really is a rags to riches tale about a young immigrant who is struck by an ice cream truck. She is adopted by the family who injured her after her mother abandons her at the hospital. 

I truly enjoyed the history, her (fictional?!) invention of soft-serve ice cream, and her fierce entrepreneurial spirit.

As she's explaining to kids about ice cream... "In fact, the last goddamn thing you ever want in ice cream is ice itself. We manufacturers constantly struggle to keep our products from crystallizing. The worst thing in the world is when ice cream develops that rash of frost that makes it gummy and stale."

"Here's what we do want in ice cream, though which nobody ever seems to grasp: Air."

"Air is what gives ice cream its butter-cloud consistency, its magical texture" (p.245).

But, as Lillian aged, she devolved into a truly unlikable woman, in my estimation - mine and a lot of others; she is convicted for tax evasion and explains it to her sister: "[I owe more] than a lot. So sue me: I was grieving. I got careless. I was missing Bert, and so I started shopping. And oh, hell. I suppose I misrepresented a few purchases. I suppose I helped myself to a few things. I got cute with the truth" ( p.491).

It's a shame that I grew to dislike her antics so much because I think there might have been a good book here.


In the Bowl...
She's disdainful of other companies. "'Umlaut' was the nickname I'd given to another ice cream company. I had made it our policy never to dignify our competition by uttering their real names.... Umlaut, as I called it, was a company that was making waves lately because it produced 'super-premium,' a high-fat ice cream with a nearly unpronounceable name - two a's, an umlaut over one of them, and a hyphen, for Chrissakes."

"Umlaut had a new Chocolate Chocolate Chip ice cream that a food writer in New York magazine had described as 'transcendent...' (pg. 400).

She scoffs, "This Umlaut is nothing but a fad. 'Luxury ice cream'? Boysenberry? Carob? Are those even flavors? Who the hell eats that?" (pg. 401).


Well, the Mann clan does. We're definitely more of an Umlaut-kinda family. Actually, one of our favorite ice cream purveyors is Chef Ron Mendoza of Revival Ice + Cream in downtown Monterey. Now his flavors are transcendent! Pure deliciousness. And absolutely luxurious.

Chef Ron uses kelp, pollen, rose geranium, and all sorts of crazy, creative combinations. Tonight I picked up a pint of his Mint Eucalyptus Fudge. Is that even a flavor? Lillian would bark. Yes. And it's outrageously delectable. 


What about you? Do you have a Dunkle palate or are you more of an umlaut ice cream eater?

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.




Here's what everyone else read in June 2017: here.

Warming Up to Arctic Zero #MomsMeet #Sponsored

This is a sponsored post written by me on behalf of Moms Meet
I received complimentary product for the purpose of review, but all opinions are honest and they are my own.
Compensation for this post was provided and this page may contain affiliate links.
Two things I want to say before I start: First, we are huge ice cream fans. Huge...as in we plan stops on road trips based on what towns have good ice cream parlors. It doesn't matter if it's the middle of winter or it's ten o'clock at night, we'll stop for ice cream if there's a good spot!



Second, I have tried Arctic Zero Fit Frozen Dessert Pints before and was not completely sold on the idea. But when the opportunity arose - through my association with Moms Meet - to try Arctic Zero again, I agreed. 

About Arctic Zero...
Based in San Diego, California, Greg Holtman was inspired to create Arctic Zero for his mom, a Type 1 diabetic. His family has always loved desserts and sweets, but most options contained artificial sweeteners and ingredients. With Arctic Zero, he aimed to craft an indulgent dessert that was low on the glycemic scale, lactose-free, GMO-free, and kosher. Most flavors are also gluten-free.

It's low in sugar because it's sweetened naturally by monk fruit. Monk fruit is part of the gourd family and grows on vines. Rarely found in the wild, it's named for the monks who have been cultivating this fruit in China since the 13th century.

It's lactose-free because it's produced using only rBST-free whey protein. It's GMO-free and contains no artificial ingredients. Additionally, each pint provides 3 to 4 grams of protein per serving.

At between $4 to $5 per pint, it's comparable to other frozen desserts. You can find Arctic Zero at selected Target® stores as well as other natural and traditional grocers across the country. Check our your local Albertsons, Kroger, Publix. Sprouts Farmers Market, Safeway, Walmart, and Whole Foods Market. Or use the store locator here.


Our Experience...
A box arrived on my porch with a lot of 'free's on it: GMO-free, lactose-free, guilt-free, compromise-free, and more. All three of my boys, meaning my husband and our two sons, were dubious. "Do you think it's flavor-free, too?" quipped my husband. Hey, give it a chance! I bellowed.


We unpacked the pints, the bowl, the scoop, and the literature. The coloring book was claimed by my younger son; my older son grabbed the instruction card. "Mom," he read, "we need to let the pints thaw before scooping them." How long? "Ten to fifteen minutes," he answered.

We pulled the pints out, took a quick walk up the hill, and watched the sunset into the Pacific. Then, we scooped, tasted, discussed, tasted again, and commented. I think that the thawing part was crucial. When I've had Arctic Zero before, I neglected to do that. And, really, the texture was odd. But, when we followed the instructions this time around, we enjoyed these.



Thawing Instructions
Thaw the pints before enjoying otherwise they will be too hard to scoop. Microwave each pint for 30 seconds or let the pints sit at room temperature for 15 minutes. 


Thoughts
For this tasting, round two with the product, we followed the thawing instructions to the letter. Then we tried six different flavors. We tried some of the 'creamy' flavors, meaning they were smooth; we tried some of the 'chunky' flavors, meaning there were chunks in the mix. We tasted: Rocky Road Trip, Peanut Butter Swirl, Cake Batter, Cherry Chocolate Chunk, Cookie Shake and Salted Caramel. Hands down, the flavor that bubbled to the top of everyone's list was Cake Batter. So, when I talk numbers, I'm using that one as my example.

Here's our quick list...

Pro: You can eat the entire pint, relatively guilt-free. The. Entire. Pint. The Cake Batter pint read 75 calories per serving, so 300 calories for the entire pint.

Pro: You can recognize - and pronounce - every single ingredient. One of the things I've been training my family to do is to read labels on any foods in a package. Our rule of thumb is pretty simple - if you can't pronounce it or don't recognize it, don't buy it! The Cake Batter includes Water, Whey, Sugar, Chicory Root, Guar Gum, Xanthan Gum, Annatto, Salt, and Monk Fruit.

Con: The flavors aren't particularly sophisticated.  If you prefer more daring flavor combinations - I recently tried a Geranium ice cream made with rose geranium, pistachio, and cardamom and Mint-Eucalyptus Fudge is one of my all-time favorites - then this brand might not be particularly satisfying.

Con: While they use the word 'creamy' to describe some of their flavors, they aren't really creamy. They might be smooth, versus icy, but they don't leave that luscious, milky feeling in your mouth when you eat them.

So, if you're looking for a cool, refreshing, slightly sweet after-dinner treat, this could fit the bill. If you are interested in a relatively guilt-free dessert, this could fit the bill. If you need an 'ice cream' that's lactose-free, this fits the bill. If you need something gluten-free you can find one here. And if you want to dig your spoon into a pint and eat all the way to the bottom by yourself, this is a really good option.

I'm not going to say that this is a dessert I'd choose all the time, but we're definitely warming to the Arctic Zero line as an occasional sweet treat. Just be sure to let them thaw properly.

You may find Arctic Zero...
on the website
on Twitter
on Instagram

*Disclosure: I received this product for free from the sponsor of the Moms Meet programMay Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agree to use this product and post my opinion on my blog. My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of this product.

Friday, June 23, 2017

Egyptian Mint Limeade #EatLikeAnEgyptian


Welcome to #EatLikeAnEgyptian! Today we are having fun exploring our favorite Egyptian cuisine recipes to commemorate the holiday of Eid-el-Fitr, which begins at sundown. Thanks to Sue - of Palatable Pastime - for coordinating the event!


Many years ago - actually more than seven years ago from looking at the ticket photo - my boys were fascinated by the ancient Egyptians. We read books about them and watched documentaries about them. Oddly, I think I remember going to the Rosicrucian Egyptian Museum in San Jose when I was about that same age.


 And it just so happened that the Tutankhamun exhibit landed in San Francisco that year...just in time for D's 6th birthday. So, naturally, we bought tickets, booked a hotel, invited my parents up, and made a birthday adventure out of it.


The night before we went to the museum, we ate at an Egyptian restaurant in the Outer Richmond where we feasted, watched a belly dancer, and the boys were able to put on some kitschy costumes. They loved it!


The following semester I taught a 6-week class at their school called Tut-Mania! The final class day, we had an Egyptian feast. It's been awhile since I've had Egyptian food, so when Sue suggested a food event, I was in!

Back when I taught Tut-Mania! I served an Egyptian lemonade, Assir Limon. But for today's event, I wanted to make something that intrigued me: Egyptian mint limeade. I'd read about this drink and it's cool frothiness was much needed as the temperatures on California's central coast soared this week. Okay, let's be honest, we live in a temperate, Mediterranean climate here. So, when I say that it was hot, that just means it was over 70 degrees F. Don't laugh.

Ingredients

  • 2 C ice + more for serving
  • 2 C water
  • 4 large organic limes, washed, cut into small pieces, and seeds removed
  • Juice of 1 large lemon
  • 1 bunch fresh mint leaves, stems removed (about 25-40 mint leaves), more for later
  • 1 C organic granulate sugar
Procedure

Add all the ingredients to the bowl of a food processor or high-quality blender. Cover and liquefy until you achieve your preferred consistency. Taste and adjust with more sugar or more mint leaves, if you like. Blend again.


Place ice into individual glasses and pour the limeade into the glasses. You can strain it, if you like, but I left my thick like a smoothie. Garnish with fresh mint leaves and serve immediately.

All of the #InspiredbyNature Progressive Summer Potluck Recipes #sponsored


Every now and then, a sponsor approaches me with an idea that just makes my little foodie heart jump with glee. When Charles Viancin enlisted my help to help them reveal some of their new Summer products, I gathered a few of my favorite bloggers to celebrate the Summer Equinox with a progressive potluck. 

With the help of Charles Viancin, we set a lovely summery table for you. And the Republic of Tea added to the fun with one of their brand-new iced teas, the Organic Black Currant Rosemary Large Iced Tea Pouches. Some of us have incorporated that into our recipes as well.

The Bloghop Schedule...   
If you didn't follow along as we shared recipes for a delicious, five-course meal, or even if you have, you'll find all of the yummy links here. The bloggers shared recipes, posted their thoughts about the Charles Viancin product, and are providing the chance for readers to win a prize package from our sponsor. Read about their drinkware line, the air-tight lids, the utensils, the cooking line, and the tea accessories. You may visit the Charles Viancin Amazon Store: here. And enter the giveaway below. You still have a couple of days to join the fun. One lucky winner will receive one of everything we're featuring. Good luck!!

The Recipe Posts...

I.
featuring the Drink Covers

II.
featuring the Timber 5-Piece Cutting Board

III.
and
featuring the Air-tight Lids

IV.
featuring the Spatulas

V.
featuring the Coasters, Bottle Stoppers, and Lids

The Giveaway...
One of our generous sponsors has contributed a prize package for this event. 
The giveaway runs from June 19th and ends on June 26th, 2017
and is open to US residents only. No purchase necessary.
Individual bloggers are not responsible for prize fulfillment.

Grateful to Our Sponsors*... 
and how you can find them around the internet

Charles Viancin
on the web, on Twitter, on Facebook, on Instagram, on Pinterest



The Republic of Tea
on the web, on Twitter, on Facebook, on Pinterest, on Instagram

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links. 
Although this post is sponsored, all opinions are our own.*

Fabada Asturiana, A Bloody Good Stew #FoodNFlix


This month's Food'N'Flix event was hosted by my friend Evelyne over at CulturEatz. You can read her invitation: here. She asked us to watch Volver.*

The title of the movie didn't sound familiar, but once I popped in the DVD, I kept having strange déjà vu. About the third time I thought to myself "______ is about to happen," and it did, I had to admit that I must have watched it before!

On the Screen...
The instant the movie begins, you have a sense it's going to be a strange one. The boys were coming in and out when I was watching it, asking, "Why are you watching a telenovela?"

It's not a telenovela.

"It looks like one."

It does, actually. There's sex, scandals, heartbreak, and death.

This film, to pull from one scene when there's blood on Raimunda (played by Penelope Cruz), is about "women's troubles." It's about women across generations helping each other, hurting each other, and forgiving each other. Think incest, murder, extramarital affairs, and secrets. Lots of secrets. There are comedic moments; there are dramatic moments. There's a supernatural element in the form of the insanity-inducing East wind.


And there is a lot of cinematic artistry. Director Almodóvar succeeds in making what would otherwise be horrific - cleaning blood off a murder weapon - erotic and beautiful. And there's one scene of Raimunda chopping red peppers that made my mouth water! The entire film was really colorful and vivacious.


On the Plate...
There was plenty of food inspiration to be found. On a trip to their village, Raimunda, her daughter, and her sister eat donuts; and while at Aunt Paula's, they devour wafers. They call them wafers, at least in the subtitles, but they look like churros.

Raimunda does take over a local restaurant and caters for a film crew. We see her cooking, her menus, and a dinner party. On the menu I saw: Tortilla y Morcilla, Mojito, Authentica Caipirhna, and more.

I already mentioned the scene of her chopping bell peppers and there was one shot of her unmolding a giant flan.


I was inspired to make Fabada Asturiana, often simply known as fabada, a hearty Spanish bean stew made with morcilla. Well, sort of. Morcilla is a Spanish blood sausage. I got my hands on some sanguinaccio which is an Italian blood sausage. While the Spanish version usually includes rice, this version, from Boccalone, uses buckwheat groats. Close enough. This recipe is originally from the province of Asturias, but it's now widely available throughout the whole of Spain.


 Ingredients

  • 4 cloves garlic, peeled and pressed
  • 2 T olive oil
  • 1 T butter
  • 4 to 6 ounces Spanish chorizo (I used the sweet, versus spicy, chorizo), peeled and thinly sliced
  • 8 ounces blood sausage, cut into this coins
  • 1 C chopped tomatoes (I used organic cherry tomatoes)
  • 1/3 C red wine (I used a Spanish Tempranillo)
  • 4 bay leaves
  • 4 sprigs fresh thyme
  • 15 ounces cooked butter beans (these are a type of lima bean)
  • 1/2 C water
  • freshly ground salt
  • freshly ground pepper
  • 1/4 C fresh parsley, chopped


Procedure
Melt butter in olive oil in a heavy, lidded pan. Add the garlic and cook until the garlic is fragrant, but not browning. Stir in the chorizo and blood sausage. Cook until the blood sausage is firm; it might crumble and not longer be in the shape of the coins - that's fine!


Stir in the tomatoes and cook until they begin to soften and lose their shape. Pour in the red wine and stir in the bay leaves and thyme sprigs. Simmer for 10 to 15 minutes.

Add in the cooked beans and stir to combine. Pour in the water and bring to a boil. Reduce heat to a simmer and cover. Simmer for 25 to 30 minutes. Everything is fully cooked, at this point, you're just letting the flavors meld. Remove the bay leaves and thyme stems. Spoon into a serving dish.


Serve the fabada with a side of crusty bread and a glass of the red you used to cook the dish. Salud!


You still have a week or so if you want to join Volver fun. Or, next month, Sarah from Chef Sarah Elizabeth will be hosting Dirty Dancing. Stay tuned for more information about that.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Share Buttons