Weekends exist for one purpose and one purpose only: food battles. What can I say … I’m slightly competitive. The latest showdown was of cow-sized proportions, as my friend Jay (yep, the Jay of Recessipe fame) and I went tong-to-tong in Battle Burger.

We sauteed. We grilled. We toasted. We conquered.

Weeks of planning elapsed in minutes as we assembled our distinct creations and served ‘em up hot to a panel of highly qualified judges (re: two significant others and my brother, all of whom like to eat). Our efforts were judged on presentation (5 points), originality (5 points) and taste (10 points), and our flavor profiles and burger styles couldn’t have been more unique. Continue reading →

Summer Fest Ingredient: Tomatoes

What better way to bring Summer Fest to an end than with an ode to the season’s most popular produce? Whether you consider them a fruit or a veggie, there’s no denying that tomatoes of every shape and size make for one versatile food. From simple salads to hearty sauces, tomatoes take on the rich flavor of anything you add to them.

This week I opted for a super simple recipe for Tomato Jam. Simmer chopped tomatoes with fresh ginger, lime juice, sugar and crushed red pepper for an irresistible sweet and spicy spread. It’s minimalism meets maximum flavor and it’s ready for snacking in just over an hour.

A full list of tomato recipes, tips and tricks from my fellow Summer Fest 2010 bloggers is after the jump …

Shopping List

• 1½ pounds ripe tomatoes (on the vine)
• 1 cup sugar
• 2 Tablespoons fresh lime juice
• 1 Tablespoon minced fresh ginger
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 teaspoon salt
• 1 teaspoon crushed red pepper flakes Continue reading →

Summer Fest Ingredient: Stone Fruit

I’ve never met a cherry cobbler, peach clafouti or plum crisp I didn’t like. There’s just something quintessentially summer about desserts made with the season’s peak stone fruits. Add a scoop of vanilla bean ice cream and I’m sold.

So while I opted to make a savory starter for last week’s Summer Fest ingredient, this week I sweetened the mix with the perfect marriage - fresh peaches baked into cupcakes that are then piled high with homemade cream cheese frosting. They’re simple, summery and 100% from scratch.

A full list of stone fruit recipes, tips and tricks from my fellow Summer Fest 2010 bloggers is after the jump …

Shopping List

For the cupcakes:

• 3 cups cake flour
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• pinch of nutmeg
• 3/4 cup (1½ sticks) unsalted butter, at room temp
• 3/4 cup granulated sugar
• 3/4 cup dark brown sugar, packed
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1½ cups light sour cream
• 4 peaches, peeled, cored, and diced (small)

For the frosting:

• 8 ounces cream cheese
• ½ cup (1 stick) unsalted butter, at room temp
• 1 teaspoon vanilla extract
• 3½ cups powdered sugar Continue reading →

Summer Fest Ingredient: Herbs, Greens & Beans

Making ricotta cheese from scratch isn’t as daunting as it may seem. Start with a mix of milk and buttermilk and end with spoonful after spoonful of creamy homemade ricotta. Fold in your favorite fresh herbs and you’ve got a perfect pasta filling, an unbeatable crostini topper or my favorite addition to scrambled eggs.

Ricotta’s mild flavor makes it the perfect canvas for flavorful additions. I fold in chopped oregano, basil, chives and parsley and then mix in an entire clove of grated garlic. Spread it onto warmed toasts and drizzle with olive oil for the ultimate appetizer.

A full list of herbs, greens and beans recipes (and more pics!) from my fellow Summer Fest 2010 bloggers is after the jump …

Shopping List

• 8 cups whole milk
• 2 cups buttermilk
• 1 Tablespoon chopped fresh chives
• 1 Tablespoon chopped fresh oregano
• 1 Tablespoon chopped fresh parsley
• 1 garlic clove, grated
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper Continue reading →

Summer Fest Ingredient: Corn

I know what you’re thinking. You have a beautiful bounty of fresh summer corn to saute, grill, puree and bake (i.e.: the whole point of Summer Fest) and you did what with this week’s ingredient?

Yep. I popped it. No husking, no picking through for a good cob, no fidgeting with silken strings to avoid accidental flossing. I plain ol’ ripped open a bag and started popping. But I swear this was only out of necessity …

My mom and grandmother declare every imaginable holiday as an excuse to send me my favorite treat - a tri-colored assortment from my best buddies over at The Popcorn Factory. And since I polished off the 4th of July tin weeks ago, and Labor Day’s shipment is way too far away, this kernel-crazed aficionado has resorted to making her own. Serve this quick-fix crunchy treat in bowls or go the extra accessible step and make parchment paper cones for finger-friendly snacking.

A full list of corn recipes (and more pics!) from my fellow Summer Fest 2010 bloggers is after the jump …

Shopping List

• ¼ cup vegetable oil
• ¾ cup unpopped popcorn
• 1 cup (2 sticks) unsalted butter
• 2 cups light brown sugar
• ½ cup corn syrup
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• ¼ cup pecans (optional) Continue reading →

iPhone Food Scanner App? Bought it the day it was released. Edges Only Brownie Pan? I have two. Infrared Turkey Fryer? Been there, done that. But a Digital Fabricator, Robotic Chef and Virtuoso Mixer? Now you’ve got my attention!

Cornucopia: Concept Designs for a Digital Gastronomy is the latest line of products conceptualized by Marcelo Coelho, a digital designer, researcher and soon-to-be MIT PhD. Coelho worked in collaboration with Amit Zoran to develop three new culinary technologies aimed at bringing cooking up to par with the digitization of the 21st century. Continue reading →

Summer Fest Ingredient: Cukes n’ Zukes

Sliced, chopped, dipped or dressed, cucumbers are one of the most versatile vine veggies. And what better way to kick off the launch of Summer Fest 2010 than with a refreshing pickled salad loaded with carrots and tomatoes and tossed in a toasted sesame vinaigrette. Cool off by enjoying this dish as a simple side, or top it off with sauteed chicken or tofu for the ultimate summer salad.

A full listing of cukes n’ zukes recipes (and more pics!) from Summer Fest 2010 is after the jump …

Shopping List

• 1½ teaspoons white sesame seeds
• 3 cups very thinly sliced cucumbers
• 1 cup grape tomatoes, halved
• ½ cup diced red onion
• ½ cup carrots, peeled and julienned
• 1 cup rice wine vinegar
• ¼ cup water
• 1 teaspoon sesame seed oil
• 1 teaspoon kosher salt
• 2½ teaspoons sugar Continue reading →

The third annual Summer Fest is here! I am delighted to have been invited to join a group of food bloggers from across the country to dish on the season’s peak produce for Summer Fest 2010. Fellow foodies from the likes of Food2, A Way to Garden, Devour and more will be blogging each Wednesday about a specific summer ingredient.

Stay tuned for a whole lot of linkage and find us on Twitter at #summerfood!

Summer Fest 2010 Schedule

July 28: cukes n’ zukes

August 4: corn

August 11: herbs, greens & beans

August 18: stone fruit

August 25: tomatoes

Despite my obsession with the S’more Shake, I’ve about hit my peak on dairy intake for the month. So while the east coast continues to sizzle, I’ve turned to a quick-fix cooler made with watermelon and frozen grapes and sweetened with a squeeze of agave. It’s the consistency of a slushie without the sugar high.

I pour the cooler into chilled mason jars for a fun summertime twist then tie different color ribbons around the tops of the jars so everyone can keep track of their beverage. Keep the drinks kid-friendly or kick them up a notch and turn them into cooler cocktails by adding a splash of your favorite liquor!

Hooked on agave nectar? Check out my list of agave-inspired recipes!

Shopping List

• 3 cups seeded watermelon, cut into 1″ cubes
• 1 cup frozen grapes
• ¼ cup fresh lime juice
• 3 Tablespoons agave nectar
• 1½ cups ice Continue reading →

I’m steering clear of anything that involves pre-heating, sauteing, boiling or baking at the moment, as the mere thought of going near my stove gives me heatstroke.

But I was determined to beat the east coast heat with a no-cook dish that comes straight from one of my favorite hometown restaurants, Roppongi of La Jolla. Delicious. Healthy. Impressive. No oven required. The La Jolla Crab Stack has it all.

Chef Stephen Windows stacks layer upon layer of fruits and veggies and then tops off the tower with a handful of fresh crab meat. A final drizzle of make-ahead ginger dressing gives this piled high stack a punch of far eastern flavor.

So grab your knife and get ready to slice and dice your way to an impressive dish. Step-by-step photos included after the jump!

Shopping List

• 2 Tablespoons minced fresh ginger
• 1 Tablespoon sugar
• 6 Tablespoons lime juice
• 1 Tablespoon minced garlic
• ¼ cup water
• 1 cup pea shoots
• 1 cup diced Roma tomatoes
• 1 cup thinly sliced cucumber
• 1 cup diced red onion
• 1 cup diced mango
• 1 cup diced avocado
• 1 cup fresh crab meat Continue reading →