Are you a fan of Filipino food? Do you even know what it is--beyond lumpia or adobo? I've been spending time with Arterra Del Mar's executive chef Evan Cruz, who was born in the Philippines and steeped in Filipino culture, learning about this lovely, under-appreciated cuisine. Now I've written a story about it for The San Diego Union-Tribune and it's out today. And, you'll get two marvelous recipes from Evan: pork adobo and turon, a dessert version of lumpia made with jackfruit and plantain.
Now Writing for SafeBee.com! First Story Published on Getting Kids to Eat Veggies
I've recently started writing for the webside SafeBee.com--and my first piece, "6 Ways to Get Your Kids to Eat More Veggies" has been published. Take a look. You might learn something. Plus, I have included two of my favorite recipes for kids and adults: chunky gazpacho (perfect for these hot summer days) and zucchini pancakes.
Third in My UT San diego Protein Shakeup Series Published: Enjoying the Whole Fish
Today, the third part of my six-part series this year on unusual proteins was published in the San Diego Union-Tribune's food section. Enjoying the Whole Fish looks at how home cooks can go beyond the filet or steak and create dishes that feature the entire fish. Cook it whole or learn how to break it down and cook the parts.
Thank you to Chef Andrew Spurgin, who taught me how to make his classic salt-encrusted fish, and to Tommy Gomes of Catalina Offshore Products, who spent time with me demonstrating how to break down a gorgeous farm-raised hiramasu.
Chef Andrew Spurgin preparing snapper (photo by Eduardo Conteras)
Vegetable Proteins: Second Installment in U-T San Diego Protein Shake Up Series Published
Native Foods' Baja Surf Tacos with tempeh
The second article in my year-long series, Protein Shake Up, appears in the U-T San Diego today. Plant Proteins are Meaty Alternatives looks at vegetable proteins--seitan, tempeh, and tofu. Thanks to Native Foods and Chef Marguerite Grifka for showing me how home cooks can prepare these products in novel ways. We have recipes here for Baja surf tacos made with tempeh, a Reuben sandwich made with seitan, and a luscious burnt caramel chocolate mousse with tofu.
Caron Tapped as Moderator for Brandeis Annual Book and Author Luncheon May 6
I've been invited to serve as moderator for the Brandeis Annual Book and Author Luncheon to be held on May 6 at the Sheraton Carlsbad.
This year's panel will include novelist Alan Russell, mystery writer Taffy Cannon, and novelist Aline Ohanesian.
Alan Russell
Taffy Cannon
Aline Ohanesian
All proceeds from the luncheon will go to the Sustaining the Mind campaign. $65, $75, or $90 to Suzie Kaplan, 6991 Batista St., San Diego 92111.
For more information, to hear the lunch choices, or to make a reservation, please contact Gayle Wise, bncfnp@aol.com or Cynthia Birnbaum, cfsbirnbaum@gmail.com.
Protein Shake Up: My New Series on Unusual Proteins for U-T San Diego
This week, my new, six-part series on unusual proteins for U-T San Diego's food section launched. My first piece is on cooking rabbit, with a look at why rabbit is such a delicious, healthy, and sustainable meat. Chef Karrie Hills of The Red Door taught me how she makes her rabbit street tacos and owner Trish Watlington also contributed a family recipe for braised rabbit with olives and pine nuts. Future pieces will explore cooking octopus/squid, tempeh and seitan, whole fish, legumes and grains, and goat. All are geared toward encouraging the home cook to try a new approach to proteins.
The Red Door's Rabbit Street Tacos (photo by Edward Contreras of U-T San Diego)