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Why we say yes to Prop 37!

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Edible Monterey Bay is one of more than 70 locally owned and run Edible magazines across the U.S. and Canada, and one of several in California.
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Together, many of us have been speaking out in favor of Proposition 37, which would allow Californians to know whether or not the foods they purchase contain genetically modified organisms. This is because it would require producers and manufacturers to disclose on their labels that GMOs are contained in their products. Right now, producers and manufacturers that sell foods containing GMOs are not required to disclose it on their labels, and currently most sellers of GMO products choose to leave that fact out of their labels.
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Read on for stories about GMOs, GMO labeling and Prop 37  from the Edible community and … Read More
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GINGERBREAD CAKE WITH PLUM COMPOTE

From “In the Kitchen with Chez Pim: Day-Off Dinners with David Kinch,” a class at Love Apple Farms. Courtesy of Pim Techamuanvivit, Chez Pim blogger and author of The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy.

275 grams (2 and 1/2 cups) all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon black pepper
115 grams fresh ginger, finely chopped
1/2 cup mild molasses
1/2 cup honey
225 grams (1 cup) sugar
225 grams (2 sticks) butter, melted
1 cup water
2 teaspoons baking soda
2 eggs, room temperature and lightly beaten

Preheat oven to 350° F.

Sift or stir the flour and spices. In a large bowl, whisk together the molasses, honey, sugar and melted butter. In a small pot, heat the water until boiling. Stir the baking … Read More

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ROASTED BEET SALAD

Courtesy Adrian Cruz, head chef at Gabriella Café

1/4 cup walnut oil
2 tablespoons olive oil
2 tablespoons honey
1/2 lemon, juiced
2 and 1/4 cups toasted walnuts
2 tsp salt
12 beets, roasted and peeled
1 bunch arugula, cleaned
1/2 cup chevre
1/4 cup candied citrus

Combine all liquid ingredients in bottom of a blender or food processor. Add the walnuts and salt and blend until smooth.

Wilt arugula in olive oil.

On a chilled plate, evenly spread one tablespoon of the walnut puree. Arrange the roasted beets and arugula as desired. Top with chevre and candied citrus.

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NASTURTIUM RISOTTO WITH SALT-ROASTED BEETS AND BRAISED CARROTS

David Kinch with Risotto

Adapted from “In the Kitchen with Chez Pim: Day-Off Dinners with David Kinch,” a class at Love Apple Farms. Courtesy David Kinch, chef-proprietor of Manresa Restaurant, Los Gatos

3 cups nasturtium bouillon (see simple recipe below)
2 tablespoons olive oil
1 tablespoon butter
1/2 cup finely sliced white of leek
1 teaspoon garlic, chopped fine
1 cup Arborio rice (Carnaroli)
Approximately 1/2 cup white wine
Salt
3/4 cup grated Parmigiano-Reggiano
Chervil sprigs for garnish
Nasturtium flowers for garnish
Approximately 3/4 cup nasturtium butter (see recipe below)

In a small saucepan, bring the nasturtium bouillon to just below a simmer. Remove from heat and keep warm.

In a large heavy saucepan, heat the olive oil and the butter over medium-high heat. Add the leeks and cook, stirring, … Read More

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