Hello world!
5 years ago
Monday, December 10, 2012
Wednesday, December 5, 2012
Sunday, November 25, 2012
Hello Fellow Foodies,
It seems as if quite some time has passed since I last blogged. Time may have passed but my fanatical enthusiasm for food has not disapaited or slowed in the slightest. As a matter of fact, I have taken up professional residence with an indiviual I like to call the "culinary mad scientist." Joe McCarthy is the Chef to whom I am refering. Any of you who may have had the opportunity to work with or for Joe might be able to relate the blogs to come. If you have had the rediculously delicious pleasure of eating his food, you too have become in one way or another part of his relentless culinary pursuit of perfection. I embrace this gastronomical rollercoaster ride with much gusto and gratitude and affectionately refer to it as My Kitchen Escapades with the Culinary Mad Scientist...........
Until Next Time,
Eat Healthy and be Happy
The Healthy Foodie Fanatic
It seems as if quite some time has passed since I last blogged. Time may have passed but my fanatical enthusiasm for food has not disapaited or slowed in the slightest. As a matter of fact, I have taken up professional residence with an indiviual I like to call the "culinary mad scientist." Joe McCarthy is the Chef to whom I am refering. Any of you who may have had the opportunity to work with or for Joe might be able to relate the blogs to come. If you have had the rediculously delicious pleasure of eating his food, you too have become in one way or another part of his relentless culinary pursuit of perfection. I embrace this gastronomical rollercoaster ride with much gusto and gratitude and affectionately refer to it as My Kitchen Escapades with the Culinary Mad Scientist...........
Until Next Time,
Eat Healthy and be Happy
Thursday, September 3, 2009
My response to my Italian friend
Hello Fellow Foodie,
I was delighted to hear from you. I won't use your name as I don't have your permission, that aside,I am excited to hear that you are interested in the Kootenai County Farmers' Market. I cannot emphasize enough how wonderful this local market is for the community. Your authentic food items WILL be appreciated. You will not meet a better, more genuine, group of vendors, local growers, and genuine community of people. I can say this with complete sincerity. The market will welcome you if your heart and product are in the right place, which it does seem to be to me. Good luck and please keep in touch G
The healthy foodie fanatic
I was delighted to hear from you. I won't use your name as I don't have your permission, that aside,I am excited to hear that you are interested in the Kootenai County Farmers' Market. I cannot emphasize enough how wonderful this local market is for the community. Your authentic food items WILL be appreciated. You will not meet a better, more genuine, group of vendors, local growers, and genuine community of people. I can say this with complete sincerity. The market will welcome you if your heart and product are in the right place, which it does seem to be to me. Good luck and please keep in touch G
The healthy foodie fanatic
Monday, August 31, 2009
Seasonal Fruit Makes a Great Rustic Tart
Hello Fellow foodies,
It is good to be back talking food again. I apologize for my absence.
Have we talked about ripe summer plums and turning them into a rustic tart? Ok, here is the deal. It doesn't have to be plums(although they rock).
It could be peaches, blueberries, raspberries, nectarines, huckleberries, and any combination of the above .
You can buy pie crust, make it yourself, or use pizza dough.
Roll it out in a rough round shape. Brush the dough with melted butter or olive oil.
It is good to be back talking food again. I apologize for my absence.
Have we talked about ripe summer plums and turning them into a rustic tart? Ok, here is the deal. It doesn't have to be plums(although they rock).
It could be peaches, blueberries, raspberries, nectarines, huckleberries, and any combination of the above .
You can buy pie crust, make it yourself, or use pizza dough.
Roll it out in a rough round shape. Brush the dough with melted butter or olive oil.
Make a mound of fresh fruit sprinkle with a pinch of salt, a light layer of cinnamon, sugar,and or brown sugar. If the fruit is particularly juicy, I would toss a tsp of flour in the mix with perhaps a pat of butter.
Roll up the edges, nothing fancy needed, to enclose the fruit & juice, bake on parchment paper at 350 degrees for approx 20 minutes. Check between 10 & 12 minutes because every oven is different and when the crust is golden brown and the fruit is bubbling, you are there.
There is one more option and that is to brush the ridge of dough with egg wash and sprinkle with sugar, it simply looks good and adds an additional taste-texture.
Now is the time, TRY IT! I forgot the best secret of all... I crushed vanilla wafers and butter, then sprinkled them on top before baking.
The picture you see is prior to baking, let me know what you think!
Roll up the edges, nothing fancy needed, to enclose the fruit & juice, bake on parchment paper at 350 degrees for approx 20 minutes. Check between 10 & 12 minutes because every oven is different and when the crust is golden brown and the fruit is bubbling, you are there.
There is one more option and that is to brush the ridge of dough with egg wash and sprinkle with sugar, it simply looks good and adds an additional taste-texture.
Now is the time, TRY IT! I forgot the best secret of all... I crushed vanilla wafers and butter, then sprinkled them on top before baking.
The picture you see is prior to baking, let me know what you think!
Until next time,
Eat healthy and be happy
Tuesday, August 11, 2009
Feast with the Farmers was Fantastic
Hello Fellow Foodies,
Shame on me and my way overdue communication.
Tonight I went to an event - "Feast with the Farmers". This is an annual event that needs to go on your calendar for next year.
What fun, not just with the food but the people as well. Let's face it, food doesn't grow itself, and the people in this community amaze me weekly.
My tastebuds had a serious treat this evening. Diane and her husband Jerry, of Sands Trail Farms out did themselves. I cannot tell you how hard they worked, but if you check in on the blog in three or four days, you will see all that I was able to enjoy tonight.
Where to begin? Ceviche (in the champagne glass)-out of this world! What a full flavored, light, summertime treat. Perfect for the occassion! The right amount of citrus, cilantro, cucumber, peppers, and the shrimp was a bonus, that is how good I felt about that buffet item.
So my girl Diane not only farms, pickles, makes a rockin' honey maple marinade, she makes cheese! She learned from her father, and I was delighted with a cross between blue and white cheddar served with farm fresh blueberries!
I could have stopped there-are you kidding me? Al, who sells 12 hour fresh frozen wild Alaskan salmon contributed and it was served with cream cheese & chives. I doubt there was any left.
Diane made an eggplant caviar served in mini endive leaves, just try and stop me. There were also baby endive leaves filled with blue cheese, dried cranberries, sweet walnuts, and blueberries.
This event has been taking place for six years and if you are anywhere close to Hayden, Coeur d'Alene, Post falls, or Sandpoint, make plans to attend next year.
The craft vendors, which are an intrical part of our market, served the actual farmers and their guests. I will sum this up with three D's:
- Dedication
- Devotion
- and Delicious!
Thank you to Gail, Anthony Hall (the chef), the farmers, and all the people behind the entire summer long venture. You make us proud and give us something to look forward to EVERY YEAR. God Bless.
Until next time,
Eat well and be happy!
The Healthy Foodie Fanatic
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