Bell Pepper and Chipoltle Jam

1 jar (7 oz) roasted Bell pepper, discard the liquid and cut the bell pepper into chunk 

3 tablespoon chipoltle in adobo sauce

1/4 cup brown sugar

salt and pepper to taste

Put all ingredient in a sauce pan and cook brown sugar until completely dissolve and the jam is   thicken.

Baby Zucchinis and Zucchini's Flowers Fritata

Baby Zuces in front of the Asparagus next to the cherry

I got his beautiful baby Zuces from the farmers market, I do grow my own Zucchinis in my vegetable garden, but it won't give me any veggy until summer! I was so happy to found this at the farmer's market last Thursday.

10 baby zucchini with the flowers 

4 eggs

1/3 cup of diced onion

2 tablespoon parmiggiano-reggiano

salt and pepper to taste

2 tablespoon olive oil

• thinly slice all of the baby zucchinis and leave about 5 to 6 of them with the whole flowers intact to decorate the top of the frittata. Alternately, you can just slice all of of them and not  bother with the decoration
• brake the eggs, add 1 tablespoon of parmiggiano-reggiano,  whisk with fork, set aside
• on an iron skillet, saute onion in a medium heat until translucent, season with salt and pepper
• add the zucchinis and saute for one minute
• pour the eggs mixture on top of zucchinis and leave for a minute or two until the edge start to look solid. 
• Arrange zucchini flowers (if using) in a regular pattern, sprinkle with the rest of the parmiggiano-reggiano
• transfer to the oven and broil for 3 to 5 minute, depending on your oven temperature
• Serve immediately

Serve for brunch with red bellpepper and chipoltle jam!

Los Altos Farmer's market

This is my first time to participate for blog event. I was interested in this particular event because I always try go to farmer's market whenever I have the time. Jen from modernbeet.com hosting this event called Fresh From The Farmer's Market Blog Carnivale

So, here is my post:

Los Altos farmer's market is conveniently located in the heart of down town Los Altos, where you will find many fashionable boutiques and believe it or not nail salons (they are ubiquitous) coffee shops, patisserie and restaurants. The location is perfect for me since I can choose weather to drive which only take 5 minutes from my house or walk for about 15 minutes. I also go to downtown almost everyday for my groceries, dry cleaning there is always something that force me to go. So having farmer's market right in down town is perfect! Sometimes I wonder if they have it in another part of Los Altos? Will I still go? Maybe, but not as often since I hate to drive!

Visiting farmer's market in general is fun especially if accompany by friends. Whenever I have the time, I always try to go with my friends, normally we have too much fun talking and walking back and forth (the size of Los Altos farmer's market its only about block or two) so many times, tasting all of the fruits from all vendors, bake products, sausages, checking the plants and talk to the owner, trying to get some advice about what kind of herb should I plant in my back yard. The guy is great and always love to talk about plants. Then, I feel bad if I don't buy anything, so I have to buy something from him. There is also an Orchid guy, his orchid is so healthy looking, I always tempted to look and again I will start a simple conversation, then end up with couple of orchid in my hand. At the end I realised that I end up spending more money than I intend to. Talking about prices, I feel like they are a little bit more expensive compare to the one in Mountain View or even the one in California Avenue, Palo Alto. I wonder if this is related to its location ! I am sure that all of this farmers pay a little bit more money to rent a space in down town Los Altos then any other places in the area. If they have to give us the same price as any other place, it probably will not cover their cost especially if, they have to drive miles and miles to get here. Think about gas price alone!

So, yes... despite of the prices, I still go to my downtown farmers market even if, I have to spend a little bit more money. At the end I am sure it will cost me about the same, maybe more (think the gas prices, again) if I have to drive for miles to get to the next farmer's market.

My husband ready to pay for the cherries

I was going to make cherry clafouty for this post, but when we arrived at home, we couldn't resist to eat them all.

They are beautiful, organic, good for your health and delice!

I bought a bag of this salad, it was cheap ($3.00/bag) I wonder why? because everything else seems expensive. This salad mix is way cheaper compare to the one from our local grocery stores

I made spring mix salad with saute peach and apricot sauce vinegrette

My main ingredient for baby zuce fritata

These were the produce that I brought home from the farmer's market, including blueberry (it's hiding behind the raspberry) which I use for my summer berry tart

I also bought pork shoulder and fresh farm eggs from Hidden Villa, a local non profit organization.

This was our dinner that night! Simple and satisfying meal.

Crusty pain levain from Acme, they are the best, period! Saucissons, radish, fromage d'Affigon, chevre, tomatoes and stone ground mustard

The guy who made these sausages is French, beside sausages he also make terrines and pate. They're all so good. He told me that I can find his products at the local gourmet market and Whole Foods

Left: it has smoky flavor

Right: saucisson a l'ail, very garlicky. It's my fave one!

Saute baby broccoli, I just saute them with olive oil, salt and pepper

Asparagus with caramelized onion, orange zest, orange blossom water and chipoltle pepper flakes

Summer berry tart

Location : State Street and 2nd Street, Los Altos, California

Open every Thursday from 5:00pm through 8:00pm (May 1st - September 25th)

for more information go to Los Altos Farmer's Market

Asparagus With Caramelized Onion, Orange zest, Orange Bloosom Water and Dried Chipoltle Pepper Flakes

I got the asparagus from farmer's market, they were couple of farmers that carry them, but this one was a little bit different from the other. It was more slender, you know how we always attracted to slender thing. I thought the more slender they are, the more tender they  will be. I was wrong! check out this article. Anyway, they were still good asparagus, it just half of the of them was thrown  away because they were  too stringy/tough too eat! 

Note: the amount of each ingredients here is what I use for this recipe. You might end up with different amount, depending on the type of asparagus you use, how big your onion and orange, and how spicy you want your dish. This is very uncomplicated recipe, so you can always adjust the amount of ingredient you want to use.

1 1/4 pounds asparagus, snap off the tough end, they'll brake naturally where the toughness stop . With this particular asparagus that I bought, I've ended up with only 3/4 pound spears asparagus. 

1 small onion, diced

zest from one orange

2 tablespoon dried chipoltle pepper flakes

1 teaspoon orange blossom  water

salt 

freshly ground black pepper 

1 - 2 tablespoon olive oil

• Heat olive oil in a saute pan on medium high heat, add orange zest to infuse the oil, turn the heat to medium.
  
• Add onion to the pan, springkle salt to sweat the onion and cook the onion until its caramelized. Stir occationaly.
  
• turn back the heat to medium high, add chipoltle pepper flakes and asparagus, stir quickly for a minute or two then add orange blossom water and fresh ground black pepper. Taste to see if need more salt. Serve immediately!

Chicken Marbella

Recipe adapted from The Silver Palate Cookbook

When I make this dish, I was in a hurry and needed to cook something quick and easy. I knew I had all the ingredients in my pantry. So I  quickly tossed everything all together and bake the chicken/Cornish hen without marinate it as stated on the original recipe. Instead of chicken,  I use Cornish hen for this recipe, which was perfect for us (family of three) This hen is much smaller, less fatty and in my opinion is tastier. Double the recipe for larger family!

preheat oven to 400F

1 Cornish hen, rinse under cold running water, pat dry with paper towel, cut in to 4 or 6 pieces and place the pieces on to baking dish

5 cloves garlic, bruised

3 tablespoon caper

2 teaspoons oregano

1 bay leave

1/2 cup black olive

1/4 cup red wine vinegar

1 tablespoon extra virgin olive oil

2 tablespoon brown sugar

salt and pepper to taste

In a small bowl, add garlic and the rest of the ingredients, mix well  and pour this mixture on top of Cornish hen pieces. Bake for 35 to 45 minutes. 

The result?

Still delice!  But, if you have a chance to marinate, I suggest you to do so; because it will make the dish more flavorful.

No-Knead Bread

Easy to make and taste superb! click below for the recipe.

This recipe is from NY Times 

Click here for the recipe, No Knead Bread

Note:

You must register to New York times to be able to see this recipe. register is free and easy!

Wine Braised Lamb Shoulders With Fresh Herb And Garlic

Recipe from adapted from Bon Appetit magazine (March 2005)

The original recipe ask for leg of lamb and thyme, I am using lamb shoulder instead, and added 3 different kind of herbs. 

6 pound lamb shoulder, ask your butcher to cut it into 6 pieces

4 large garlic cloves, minced, divided

3 large head of garlic, cut horizontally in half

big bunch of thyme, marjoram, italian oregano and tarragon

1 750-ml bottle dry white wine (such as Chardonnay)

2 tablespoons butter

Preheat oven to 475 F. 

• Place lamb in large roasting pan (I use a large braiser pan). Rub all over with half of the minche garlic. Sprinkle with salt and pepper. Place half heads of garlic around lamb, cut side up.
• Scatter herbs all over and around lamb. Roast lamb for 20 minute. Reduce oven temperature to 350F.
• Boil wine in large sauce pan for 5 minutes. Pour wine around lamb, cover and roast until lamb is very tender, about 2 hours 45 minute longer
• Transfer lamb and head of garlic to platter. Tent with foil.
• Place pan over medium high heat on stovetop. Bring juices to boil, add butter and remaining minced garlic
• Boil until juices thicken slightly, season with salt and pepper
• Spoon jus over lamb

6 servings

serve with Cannellini Beans with Tomatoes and Spinach