Hitting the Motherlode

I bought a pound of Mother Lode French Roast coffee at Berkeley Bowl last week and it is my new favorite. The flavor is amazing and the roast is super dark, but not overly acidic.

You can find a list of retailers carrying this brand on the website or order directly via the online store.

Purely Elizabeth

Purely Elizabeth features baking mixes that are free of sugar, dairy, wheat and gluten. They are packed with good fiber from hemp, flax and chia seeds and sweeted with maple syrup or agave nectar.

I just made my first batch of the blueberry maple muffins ($7.99). They are definitely not the overly sweet white blueberry muffins you would get in safeway. They feel healthy, but still very delicious. Good texture and not too sweet with lots of blueberries in every bite.

Note, you do have to provide your own blueberries and maple syrup so be sure to have those items on hand if you want to make these.

Next I'm going to try the ultimate cacao muffin mix!

Gluten-free Cake

While I was in Quebec this summer I made up batches of this gluten-free cake mix and smothered it in fresh berries.

This cake mix makes the lightest, fluffiest, most moist vanilla cake ever! Even people who are not avoiding gluten rave about this cake when I make it.

You can make this cake with milk, or soy milk depending on lactose sensitivies. It couldn't be easier to mix up and I have gotten great results every time.

Visit glutino.com for info on where to buy in both Canada and the US.

Blueberry BBQ sauce

I blogged about this recipe in June 2008, but it really bears repeating. I just whipped up a batch with fresh Quebec blueberries and grilled out on the deck. Deee-lish! The sweetness of the blueberries with a subtle kick is a perfect compliment to the pork.

Pork Tenderloin with Blueberry Barbecue Sauce

INGREDIENTS

Sauce:
2 pints (5 to 6 cups) blueberries
2/3 cup honey
1/2 cup ketchup
1 jalapeño pepper, seeded and minced
1/2 cup chopped shallots
1 Tbsp. grated fresh ginger
2 tsp. fresh lime juice
1/2 tsp. dry mustard Meat:
2 one-pound pork tenderloins
Salt and freshly ground pepper

To make sauce: Combine ingredients in a medium saucepan. Bring to a boil over medium heat; reduce heat and simmer until thickened, about 45 minutes. Divide sauce between 2 bowls. Set aside.

To make meat: Preheat grill to medium. Season pork with salt and pepper. Sear, turning to cook all sides, 10 to 15 minutes. Brush with half the barbecue sauce, turning frequently, until pork is thoroughly glazed, about 10 minutes more (a meat thermometer should read about 150°). Set aside and let rest 5 minutes. Carve crosswise; serve with remaining barbecue sauce.

Kicking Horse Coffee

I am a huge fan of dark roast coffee, but never found a dark roast I really liked in Montreal--they were too bitter or not full-bodied enough. I would even go so far as to bring a pound of Peet's coffee with me on my trips up here. Well, all that has changed! Kicking Horse coffee which is located in British Columbia makes an outstanding dark roast coffee aptly named Kick Ass. I actually think I may bring some of this with me back to California.

I have not tried the other roasts yet. Although on the website they provide a handy flavor guide to each roast as well as information about the blend and where the beans come from.

Best of all this coffee is organic and free trade certified so you can feel good about your habit.

Eat Your Vegetables

I just discovered the most amazing healthy snack ever! It's no longer a chore to try to get your servings of veggies in each day with Alive and Radiant Foods Kale Chips. Located in Berkeley, this company makes other raw cookies and snacks.

I have only tried the, "Quite Cheesey" flavor so far and they are incredibly addictive. They definitely taste like a good cheddar (although they do not contain cheese) with a satisfying crunch to them.

I found these chips at Whole Foods Market, but on Alive & Radiant's website you can also search for other stores that carry them or order them direct from the manufacturer. I'm anxious to try the other kale chip flavors: Thai High, Pleasing Pesto and Very Terkiyaki. Even if you think that you don't like Kale I guarantee you will like these.

Toast the New Year

If I have more than one glass of wine I find that I don't sleep well so I tend to partake sparingly these days. However, I love the taste of wine and champagne and it's nice to have a special beverage to go with a nice holiday meal.

Yesterday I tried a sample of White Jasmine sparkling tea and I think I may never miss champagne again! This isn't your average tea--for one thing it's sparkling. And for all those skeptics out there (you know who you are) I cannot urge you enough to try this. Seriously.

I've offerred other non-alcoholic beverages during the holidays like sparkling cider, etc, but they are really sweet and certainly no replacement for real wine or champagne. White Jasmine sparkling tea is completely different. It's pretty dry, with only a hint of sweetness. I would pair this with appetizers (I'm thinking seared scallops & arugula salad?) or a cheese plate.

You can find White Jasmine sparkling tea at Whole Foods Market. $12.99 for the large bottle. Hopefully the online store will be up on the Golden Star Tea company website soon. I think I'm going to order a case!

Golden Star Tea Company

111 Industrial Rd. #6

Belmont, CA 94002

The Great Ginger Beer Tasting

I love all things ginger. So, this week I decided to sample all of the different ginger beers at the local market in the hopes of finding one that really captured ginger flavor the best. I have to say there is a huge variety in ginger beers that I never knew existed. Strength of the ginger flavor varies, as does sweetness, and effervescence.
Since this blog focuses on the positive I won't go through the ginger beers I would not recommend. Instead I'll cut right to the chase. And the winner is...[drum roll]

Bundaberg Ginger Beer

This Australian Ginger Beer is the clear winner in this taste challenge. The cleanest and strongest ginger flavor with real chunks of ginger inside. Just the right amount of sweetness and carbonation. Love the bottle shape and the pull tap cap too! Would be great in a cocktail with a little rum and lime.

L.A. with Dog

We were in L.A. this weekend with our dog, Otto, and since we couldn't really leave him in the hotel all day we had to tailor our plans to bring him with us. Here's a couple recommendations for doing L.A. with your fur-baby.

Figtree's Cafe

After walking Otto up and down the Venice Beach boardwalk we headed to the Figtree's Cafe for a late breakfast. I would recommend this cafe whether you have a dog or not--good strong coffee, omelettes with fresh, locally grown veggies and herbs, chicken apple sausage, amazing fruit bowls. They have a large patio with a view of the boardwalk and beach which is great for people-watching. Our server brought Otto a big bowl of water and sat us near the edge away from the crowds.

Figtree's Cafe

Open 8 to 6 daily

429 Ocean Front Walk

Venice, CA

310-392-4937

Chateau Marmutt

Not to be confused with the fancy hotel in Hollywood (Chateau Marmont) the Chateau Marmutt is a dog-grooming and doggy day-care facility right in the midst of the hip 3rd street shopping area. Very friendly staff. We were able to drop Otto off for an oatmeal bath, teeth brushing and nail clip and had a few hours to do some shopping and strolling without the dog. He came back fluffy and soft and tired out which was great.

Toast Bakery Cafe

After Otto's day-o'-beauty we took him for a nice meal at Toast which has a sidewalk patio right in the midst of the hip 3rd street shopping area. Great place for people-watching and ducking out of the sun on a hot summer day. During peak hours there is always a wait, but we went around 3pm and were able to snag a table right away. The menu features, salads, sandwiches, burgers and breakfast fare and there are also great cupcakes and treats from the bakery. I had a turkey burger with grilled onion and avocado and amazing sweet potato fries. Loved the bottomless glasses of Lemonade and Passionfruit iced tea (they will even give you some to go!). Our server brought Otto a big bowl of water and we were able to keep him under our feet at one of the outside tables.

Toast Bakery Cafe

Open 7:30 to 11 daily

8221 W. 3rd St.

Los Angeles, CA

The Dog Lover's Companion

I bought a copy of the Dog Lover's Companion to Los Angeles for our trip. It definitely has a comprehensive list of parks that allow dogs. Was a little bit dissapointed in the dog-friendly restaurant listings, but definitely a handy reference and a good place to start.

Pickles

Putter's

I'm a dill pickle fanatic, but I'm extremely picky about my pickles. They need to be crunchy and not too big and mushy. I don't like the garlic flavor to be too overpowering and they need to be salty.

My mom and I were shopping at Chez Latina a couple weeks ago and she spotted these Putter's Pickles that we decided to try. At my first bite I realized these were something special. Definitely my favorite pickle by far.

I know you can get them in stores in Montreal. Not sure if they are available outside Quebec, though. I'll be on the look out though!

Chez Latina

It's worth putting a note here about Chez Latina as well. This is a great little market in the Mile End neighborhood of Montreal. Aside from carrying these pickles, they have the best homemade pasta sauces, sausages, marinated meats, etc.

Dress it up!

I love the green salad this Lebanese restaurant in Montreal makes and have tried to recreate it at home. I have been using the following recipe that I think comes pretty close. I've been making it every day this summer!



I think the key to get the extra lemony flavor is sumac, which is a reddish ground herb you can find at middle eatern markets. I found sumac at Adonis Market in Montreal which is an AMAZING grocery store if you haven't been.



Lebanese Salad Dressing

1 clove of garlic minced
Juice of 1 large lemon
Equal amount of extra virgin olive oil
Freshly ground black pepper
Salt to taste
Bunch of fresh mint (about ½ cup), coarsely chopped
1 tsp ground sumac


Serve this dressing over a salad of romaine lettuce with fresh tomatoes, cucumbers, onions (that have been pre-soaked in salt-water).

Blueberries

I don't know if it's the country air at our lake house that makes food taste better or what, but we have been having some amazing meals. I just tried this recipe from the latest issue of O Magazine and it was fabulous! The blueberry BBQ sauce has the right sweetness and subtle kick to compliment pork.

Note: I didn't have any honey on hand so I substituted maple syrup and just a little bit of blackstrap molasses instead.

Pork Tenderloin with Blueberry Barbecue Sauce

INGREDIENTS

Sauce:
2 pints (5 to 6 cups) blueberries
2/3 cup honey
1/2 cup ketchup
1 jalapeño pepper, seeded and minced
1/2 cup chopped shallots
1 Tbsp. grated fresh ginger
2 tsp. fresh lime juice
1/2 tsp. dry mustard Meat:
2 one-pound pork tenderloins
Salt and freshly ground pepper

To make sauce: Combine ingredients in a medium saucepan. Bring to a boil over medium heat; reduce heat and simmer until thickened, about 45 minutes. Divide sauce between 2 bowls. Set aside.

To make meat: Preheat grill to medium. Season pork with salt and pepper. Sear, turning to cook all sides, 10 to 15 minutes. Brush with half the barbecue sauce, turning frequently, until pork is thoroughly glazed, about 10 minutes more (a meat thermometer should read about 150°). Set aside and let rest 5 minutes. Carve crosswise; serve with remaining barbecue sauce.

While on the subject of blueberries, I thought I would also include my very favorite Blueberry Tart recipe from the cookbook Sundays at Moosewood Restaurant. Quick and easy to make if you buy a pre-made pie crust instead of making your own.

Summer Bluberry Tart

INGREDIENTS

Sweet pastry crust:
1 1/2 cups flour
2 tablespoons sugar
1/2 cup chilled butter, cut into small pieces
1 egg yolk
1 tablespoon fresh lemon juice
1-2 tablespoon cold water

Filling:
5 cups fresh blueberries
2 tablespoons water
1/3 cup sugar
1 tablespoon cornstarch, dissolved in 2 Tbsp water

Topping:
1/2 pint heavy cream, whipped (optional)

Directions
For the pastry crust:
Stir the flour and sugar together in a mixing bowl. Cut the chilled butter into small pieces and drop then into the flour. With your fingers, quickly rub the butter into the flour until it becomes crumbly, or cut in with a pastry cutter. Whisk together the egg yolk, lemon juice and 1 Tbsp water. Sprinkle the liquid over the crust mixture and continue to mix with your fingers until a dough ball forms. Be careful not to overwork the dough. If mixture is too dry, add up to one more tablespoon of water. On a floured board with a floured rolling pin, roll out dough into large circle. Gently lift into a 9-10 inch pie plate or tart tin. Trim the edges, patch any holes, and flute the crust. Chill for 2 hours. Preheat oven to 375°F. Place a sheet of aluminum foil in the bottom of the crust and weigh it down with some dry rice or beans. Bake for 15 minutes. Remove the crust from the oven and carefully lift out the foil and beans or rice. Bake for 5 more minutes; then cool.

To make the filling, heat 2 cups blueberries, 2 Tbsp water and the sugar in a small saucepan. Crush a few berries with a spoon to relese some juice. When the berries have softened and become juicy, add the cornstarch mixture. Simmer on low heat for 10 minutes, stirring occasionally until the mixture thickens. Remove from the heat and stir in one more cup of blueberries. Pour the berry mixture in to the pie shell. Top with the remaining 2 cups of blueberries. Cool for at least one hour. Serve plain or topped with fresh whipped cream.

Jamaica--Negril Highlights

Rock House

Perched on the edge of a cliff, the Rock House in Negril offers amazing views of the ocean and nearby cliff divers. We stayed in one of the individual stone huts with a private terrace overlooking the water and pretty much did not move from our deck chairs all day.

These rooms have private baths with outdoor showers. The bed faces the water with beautful views.

The Rock House has a great restaurant and bar which gets packed at night. The hotel offers several perches and ladders to access the water although it was a little bit scary when the water was choppy. There's also a nice pool for the more risk adverse.

Idle Awhile

We split our time in Negril between staying at a hotel on the beach and staying at the Rock House. I recommend this low-key boutique beach front hotel, Idle Awhile if you want to feel the sand between your toes. It's also easier to swim from the beach than jumping off the cliffs. There is a private beach area where you can stake out a chaise lounge for the day. The hotel guard keeps the peddlers away if you aren't interested. We kept our eyes peeled for the juice man every day.

The hotel has nice big rooms with a private terrace in a garden setting. When you stay at this hotel you get free access to the Couples Swept Away sport complex, although we were so lazy we did not take advantage of this perk.

Sips and Bites

Right next door to the Rock House in Negril was a little roadside restaurant with amazing food. Our taxi driver recommended this place and we were just sad we didn't find it sooner. Perhaps even better food than we had in some of the nicer restaurants this place was a great deal. I really loved the soursop juice here as well as the daily specials.

Patty Shack

Another great meal in Jamaica was to just stroll down the beach for a couple of pattys. I loved the curry chicken patty with flaky crust. Great meal for less than $2!

Soursop

For a taste of Jamaica back home I really recommend SunTropics soursop juice. Also known as guanabana this juice tastes like pineapple, strawberry, and banana all rolled into one (with a little bit of citrus thrown in). Almost as good a fresh, this juice is not from concentrate and no high fructose corn syrup.

We were told in Jamaica that soursop is good for stomach ailments and parasites. I just like the taste of it.

I haven't tried this recipe, but it looks good and I may try it this summer:

Ginger Soursop Sorbet

3 cups frozen soursop pulp (available in asian markets), thawed

1 cup sugar

1/2 cup Spiced Rum

3 1/2 teaspoons grated fresh ginger

2 tablespoons fresh lemon juice

Process the soursop pulp in a blender or food processor. Pass through a sieve and return it ot the blender or food processor. Add the remaining ingredients and puree. Freeze in an ice cream maker according to the manufacturer's instructions

Going Green

Green Nails

Rescue Beauty Lounge makes the best shade of green nail polish ($18) that I've found. Available online at amazon.com or rescuebeauty.com.

Gryson Handbags

I just ordered one of these green patent handbags from Target. . Available in three styles and all in the $49 range. I think they look like more expensive bags, but then I am very cheap when it comes to handbags. Can't shell out $400 for something that I'm going to toss on the bathroom floor.

Travelling Green

After being chastised for taking a two-day business trip with a huge suitcase my friend & co-worker David turned me on to these great expandable carry-on's from Heys ($75-$120). They fit easily in the overhead bin and expand in the middle for this purchases during the trip. Best of all they come in all kinds of colors and patterns. I love this dark green one.

Available online from ebags.com.

Eating green

I have tried a lot of different prepared guacamole's and have always been dissapointed. Usually they are completely favorless or taste less than fresh. Well, I have to say that Whole Foods Market guacamole rivals anything that we could make at home. In fact it is so good, that we have not made our own for quite some time. Just a hint of spicyness, super fresh, with a bit of onion and tomatoes. You should really try this.

Gluten Free Treats

Since I've gone gluten- and dairy-free I've had to cut out a lot of the desserts I love, but there's enough I can have that I don't feel deprived. These are desserts I would seek out even without the dietary restrictions.

I just discovered Haagen Dazs Coconut sorbet. This stuff is amazing! Creamy without any dairy, just the pure full-flavor of biting into a fresh coconut. This would be great with some grilled pineapple, or chocolate. Wow!

Another favorite are the sorbets and fruit bars from Palapa Azul. I especially love the Watermelon fruit bars and the Mango Chile. Unfortunately Whole Foods only carries a couple flavors.

Larabar makes the only gluten and dairy-free bar that I'm aware of and luckily they are super delicious. Not technically a dessert, but good enough to be one. My favorite flavor is Key Lime, which is suprisingly hard to find in the store. Runners-up would be Ginger Snap and Lemon.

If I'm up for actually baking something, this Almond Coconut Fruit Tart from Martha Stewart Living is absolutely fabulous. This was in her Passover issue and honestly you cannot tell that there is no flour or dairy. The almond and coconut mixed with fresh fruit is absolutely divine.

Almond Coconut Tart

Ingredients
Serves 8
FOR THE CRUST
Vegetable-oil cooking spray
2 cups unsweetened shredded coconut
1/2 cup granulated sugar
2 large egg whites
1 tablespoon vanilla extract
1/4 teaspoon salt
FOR THE FILLING
1/2 vanilla bean, halved lengthwise
1/2 cup vanilla soy milk
1/4 cup granulated sugar
2 large egg yolks
2 teaspoons arrowroot or cornstarch
2 tablespoons almond paste
1 cup almond flour
1/2 cup soy cream cheese, preferably Tofutti
5 tablespoons apricot jam
4 cups assorted berries
Directions
Make the crust: Preheat oven to 350 degrees. Coat a 9-inch fluted tart pan with cooking spray. Combine remaining ingredients. Press into bottom and up sides of pan.
Make the filling: Scrape vanilla seeds into a small saucepan, and add pod. Stir in soy milk and 2 tablespoons sugar, and bring to a boil. Whisk yolks, arrowroot or cornstarch, and remaining 2 tablespoons sugar in a bowl. Add hot soy milk in a slow, steady stream, whisking until combined. Return to pan, and whisk over medium heat until thickened, about 2 minutes. Discard vanilla pod.
Beat milk mixture and almond paste with a mixer on medium speed for 5 minutes. Beat in almond flour and cream cheese. Spread into tart crust. Bake for 15 minutes. Cover edges with parchment, then foil. Bake until set, 15 to 25 minutes more. Let cool completely in pan on a rack. Unmold. Spread jam evenly over the tart. Arrange berries on top.