Melissa’s Produce

Salsa Grill Opens and Closes the Hatch Pepper Season with Sizzle

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Chef Marco Zapian in the midst of Melissa’s Produce Hatch Pepper treasures of the 2022 season,i

(Gerry Furth-Sides) Welcome Hatch Pepper season! And it runs longest at Zapien’s Salsa Grill. The restaurant introduced this year’s early season which started in July, and the last pepper roast and special menu feast will be right outside the door on September 10. For detail please see: //thesalsagrill.com/events-2/hatch-chile-roast-3/

We were so fortunate to preview Chef Marco’s seasonal dishes at an introductory luncheon co-hosted with Melissa’s Produce, major supplier of hatch chilis and products.  The menu: Hatch Cilantro Caesar Salad; Hatch Pepper Braised Short Ribs; Roasted Hatch Pepper Beans and Hatch Pepper Rice!All the recipes are in the new HATCH PEPPER COOKBOOK available now.

Zapien’s Grill special Hatch Pepper menu with enchiladas, rice, cake and Hatch Chili ice cream!

Melissa’s delivers these full-flavored peppers to local markets, where customers may have them roasted for using and storing 25 pound batches. The peppers can be frozen for up to a year– just remember separate them first!

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The Hatch Chili Pepper Season is on!

Love at first bite! Melissa’s Hatch Salsa made with authentic Hatch peppers & house-made chips JUST out of Chef-owner Marco’s kitchen. You cannot stop eating them because of the crunch and the lingering tingle of pepper salsa.

Melissa’s Hatch Salsa made with authentic Hatch peppers & house-made chips
Anaheim peppers, baby relative of Hatch Chiles on top with the books to prepare them!

The combination of nutrient-rich soil, intense sunlight and cool desert nights, result in this sought-after pepper with thick walls and meaty, flavorful flesh. The weather in Hatch gives the mildly hot and savory pepper an obsessively delicious spicy and sweet flavor. No wonder the peppers – and the sweet onion crop grown right before them – have developed a cult following. See more at //localfoodeater.com/an-insiders-guide-to-hatch-chili-season-starting-now/

The sweetest, almost crispest onions you could image, with addictive Hatch popcorn!

More and more stores and supermarkets celebrat Hatch Chile Season and stores with outdoor roastings, many with a variation of heat levels. For dates please see: //www.melissas.com/pages/hatch-pepper-roasting-dates-and-locations-2022

For Hatch Chile roasting at supermarkets across the southland. see: //www.melissas.com/pages/hatch-pepper-roasting-dates-and-locations-2022
Hatch chilies polenta: simply slice, braise and add to any plate with for a an extra special meal

Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers so grown in the Hatch Valley, just north of Las Cruces are prized so highly they have developed an almost cult following. Row after row of these green leafy pepper plants are harvested for a short six-week season during the summer.

Sweetest memory: A Hatch Dinner at Panxa dedicated departed chef and dedicated Hatch Pepper aficionado:  Executive Chef/Co-Owner Arthur Gonzalez  ! Read about it in //localfoodeater.com/celebrates-hatch-chile-month-2018-with-panxa-cocinas-menus-roastings/

Melissa’s Produce has created a Hatch Essential line for those customers unable to do this. The line includes: Hatch Clean Snax®, Hatch dried pepper pods, Hatch pepper pecans, Hatch popcorn, Hatch polenta, Hatch salsa, Hatch seasoning powder and more.

This year an extra special, posh “hatch party pecan mix” offers every universally loved combination from yogurt and chocolate covered to red and green dusted chilies dusted. Hatch Pepper chia & flaxseed CLEAN SNAX are wonderful to pop in your mouth or used in desserts and salads.

Extra posh and the PERFECT gift for yourself and others is the new Hatch Party Pecan Mix
For a special gift: Melissa’s Produce Hatch Chile Basket
An array of For a special gift: Melissa’s Produce Hatch Chile Products!

Once we discovered Hatch Chile from Melissa’s we started seeing it all over. We loved being surprised at the ALTAMED event with Chef Marco and bags of Hatch!

Chef Marco of Zapien’s Salsa Grill who hosts the longest season of Hatch Pepper events

You can see how happy the season makes us! Robert Schueller, Melissa’s Produce Marketing Director and major authority and enthusiastic of Hatch Pepper, where with daughter Marguerite who handing out addictive hatch pepper popcorn and brittle balls – the recipes are in the HATCH PEPPER book available for purchase online!

Robert Schueller, Melissa’s Produce Marketing Director and major authority and enthusiastic of Hatch Pepper, where with daughter Marguerite who handing out addictive hatch pepper popcorn and brittle balls!

Heka Saucery Egyptian Tomato Sauce Guarantees Perfect “Zip” to a Classic

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(Gerry Furth-Sides) Look what just arrived in the mail! Generous 25.8-ounce jar.bottles of Heka Saucery Egyptian Tomato Sauce! And in such sleek, luxurious wrappings it was tempting to leave them in the box.

Generous 25.8-ounce jar.bottles of Heka Saucery Egyptian Tomato Sauce!

But, as new aficionados of tomato sauce, we were eager to try it!

We also have long admired, co-founder Natalie Wiser-Orozco, as the creative social media writer of The Devil Wears Parsley (dvlwearsparley). All of this showed in the thoughtful ingredients, packaging, wealth of beautifully presented recipes and background information. 

And we were immediately fascinated with co-founder, Iman Mossa, originally from Cairo, Egypt. We instantly starting doing research and her restaurant and the food it is named for, Koshery!

Heck Saucery co-founders, Natalie Wiser-Orozco and Man Mossa

The sauce proved to be as lush and elegant as its packaging. At the same time, a heartfulness permeates each bottle, part of the founders’ intentions to share ” Our Egyptian Tomato Sauce steeped in family tradition, passed on lovingly from Mother to Daughter…” and to inspire cooks to create their own dishes to become a tradition in their family.

Visions of our favorite dishes already danced in our heads for this prepared sauce!

Visions of what to make with tomato-based Heka Saucery are endless!

What is so different is the “tingle” of tangy flavor from the layering of bright vinegar and spices permeating a base of onions, green peppers and the finest tomatoes. This “middle eastern zip” is what makes it unique.

This glorious Egyptian tomato sauce is made with clean, fresh ingredients. Even the packaging for shipping stands out. Egyptian partner in Heka is Iman Moussa, originally from Cairo. The tomato sauce is based on her mother’s recipe. 


Will the real Shakshouka please stand up!  This dish immediately came to mind as soon as we saw the Heka Saucery Egyptian Tomato Sauce!  It turned out to be as lush and filled with tomato flavor as it was simple to make!  And proved to be as easily eaten from a skillet at home as it such a novelty at restaurants!

Chopped tomato sauce based Shakshouka is made in minutes with Heka Saucery Tomato Sauce

This Maghrebi (North African) dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika and cayenne pepper is a favorite — and we have used our very own Faye Levy’s clear, delicious recipe from Feast from the Middle East. 

Side note: another cookbook favorite,  Joan Nathan wrote that the dish originated in 16th-Century Ottoman North Africa after Herman Cortes introduced tomatoes to the region as part of the Columbian exchange.   So it honors Heka Saucery’s Natalie Wiser-Orozco Latin family background and Iman’s heritage of Egypt in North Africa.  

A salad dressed with Garcia de la Cruz virgin olive oil and a squeeze of garden-fresh lemon

How can we ever think tomatoes and not think Sweet and Sour Red Cabbage, which we make a supply of just about every week with chopped tomatoes.   And speaking of Joan Nathan, it is her recipe from King Solomon’s Table.

Heck Saucery Egyptian Tomato Sauce makes adds layers of flavor sweet and sour red cabbage

Heka Saucery Tomato Sauce stood in for fresh chopped tomatoes and we used only 1/4 the sweet onions, peppers (still valued for color) white wine vinegar and salt.  So much simpler!  Thank you, Heka Saucery! 

The dish turned out to be a little bit more “salsa” than slaw and as pretty!  And so we topped the cabbage dish with  melissa’s Produce prize pine nuts, toasted and added before serving.  We checked to see if this was proper, and it seems that pine nuts are the latest “secret surprise” ingredient to red cabbage slaw! 

We love to feature something Spanish in our dishes with Heka Saucery Tomato Sauce. Here is a simple (purchased) toast point, a sliver of Basque cheese and a teaspoon of sauce pared down a tiny big in a pan. The fresh sardine is form the Culver City farmers market.

Heka Saucery guarantees the fresh taste of tomatoes, onions and green peppers seasoned to a tangy, Egyptian perfection. it will always be in my pantry.

What is so different is the “tingle” of bright vinegar and spices permeating a base of onions, green peppers and the first tomatoes. This “middle easter zip” is that makes the sauce so unique.

A textured, flavorful appetizer with Heka Saucery Tomato sauce, freshly grilled sardine and basil.

A Spanish flair comes so easily when a tomato is involved, especially in a sauce seasoned and Heka Saucery has done all the shopping, chopping, seasoning and cooking? We simply put together shrimp, potatoes, olives, peas, corn and peas, and then topped the dish with a tapenade and toasted pine nuts.

The tomatoes are already in the most marvelous sauce already seasoned for you in a jar from HekaSaucery.   s and a green olive tapenade.  We simply first steamed another favorite from Melissa’s Produce, 6 Baby Dutch Potatoes and then grilled them with 2/3 each of peas and corn.  Meanwhile the tomato sauce was gently heating on low.  The sauce then made a bed for the ingredients, topped with black olivePerfect for a main dish at dinner or lunch, along with a salad of greens. 

Heka Saucery Tomato Sauce provides the Spanish flair in a dish with Grilled shrimp, potatoes and pine nuts
Heka Saucery Tomato Sauce provides the Spanish flair in a dish with Grilled shrimp, Melissa’s Produce Baby Dutch Yellow potatoes and pine nuts


For more details and the story , please see: www.hekasaucery.com, follow them on Facebook and on Instagram!

Cary Hunyh’s Brunch: Why We Love international LA

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(Faye Levy and Barbara Hansen, menu descriptions; Gerry Furth-Sides content and photos ) Week-end time in particular moved in at a different, slower, lazier pace in last century Los Angeles. And somehow our friend, Cary Hunyh, joyfully makes it feel like that again.

Why we ❤️LA: because, as this a treasure of a spring brunch hosted by delightful Renaissance man, Cary Huynh, reminds us, we live in the most diverse culinary city in the world. And a common love of food can lead to the most wonderful friends. Here our Melissa’s special ones.

This leisurely afternoon in Cary’s beautiful garden started with a gasp in the living entrance. Table upon table of with exquisite dishes were beautifully laid out. French and Vietnamese savory and sweet cuisines were definitively represented in Cary’s springy springy light touch and refined, elevated flavors.

Cary Hunyh’s French and Vietnamese sweet cuisines

A spectacular Vietnamese Fish Soup with Elephant Ear Taro (Canh Chua). Classic Vietnamese spring rolls with shrimp and meat or vegetable with their own homemade dipping sauces, along with a selection of egg, spicy avocado and crunchy nori rolls. Grilled Sugar cane seafood sticks filled with shrimp and fish paste. A favorite Vietnamese Chicken and cabbage salad. Cary his friend and guest, Mary Manivong’s Lao style beef salad, served with packets of sticky rice.

Cary Hunyh’s French and Vietnamese savory specialties

The short list: My favorite, irresistible, were Daikon cakes (the flat rectangular envelopes) with just enough heat for a brunch. They were made by Cary’s mother! I had to confirm such a delicacy was made with daikon

Faye Levy’s description of the Lao style beef salad – made by Cary’s friend Mary Manivong, who used chuck roast and grilled it to almost medium rare and added onions, ground toasted rice, pepper flakes, very thinly sliced lemongrass, green onion, red jalapeno, lime juice, fish sauce, a touch of sugar. Mary said that the Lao name of the salad means Waterfall. She served it with sticky rice. 

Cary mentioned that the Vietnamese add sugar, not commonly done, and the Vietnamese don’t serve it with rice.

Cary and Mary Manivong, who prepared the fantastic Lao style beef salad

The talk was just too good to be a better student of the dishes. Not only were there fascinating stories about travels, food careersand family memories at table. A forensics professor’s vast knowledge of food covered fascinating “last meals” and food in crime!

Mikaela (left) a Canadian and forensics expert; Philip Dobard and me

Cary told the story of his very social, beautiful cat, Spooky, who was abandoned by a neighbor. He told us that when he and Spooky came upon the neighbors on the street, Spooky turned and walked away. What a wonderful home she has now!

Spooky, who adopted Cary and his partner!

Acclaimed cookbook writer, Faye Levy wrote, “During the last two years Yakir and I have been trying to be careful and refrain from going out, writes Fay Levy, but this was a special occasion–a chance to see our friend Cary Huynh and enjoy his delicious food once again, together with friends of ours from what we call “the Melissa’s Produce Culinary Club.” 

A part of the Melissa’s group: front row, Barbara Hansen, Faye Levy and Cary. Back row: Yakir Levy and Kimlai Ling
Chelsea shows how informal feel at Cay Hunyh’s party

The dishes were done descriptive justice and more by guests, Faye and Yakir Levy and Barbara Hansen. Faye Levy wrote, “Cary prepared the savory and sweet dishes and is a talented, creative chef and a natural teacher, and he shared with us not only what ingredients were in the dishes but also tips on preparing them. 

Cary’s Menu as described by Faye Levy, author of 23 cookbooks: 

*Vegetable spring rolls – filled with jicama, lettuce, basil and omelet strips, served with nuoc cham, a Vietnamese dipping sauce

* Classic Vietnamese spring roll – with shrimp and meat

* Avocado rolls – Egg roll with spicy avocado filling in egg roll wrapper made with wheat flour

* Egg rolls made with rice paper – fried egg rolls with meat filling

* Crunchy egg rolls with nori – with chicken filling; made with lacy rice paper that doesn’t need to be dipped in water, which Cary said is a new trend; Cary adds nori so the oil won’t get into the filling during frying

* Daikon cakes – slightly spicy, made by Cary’s mother.

* Dipping sauces for the egg rolls and daikon cakes:

** Tamarind sauce – Cary made this by extracting the pulp from tamarind pods and added fish sauce, sugar and garlic

** Nuoc cham – lemon juice, water, fish sauce, garlic, chili. (Cary added that if people don’t like fish sauce, you can add Chardonnay to camouflage the fishy smell.)

** Hoisin sauce – Made by diluting bottled hoisin sauce with water, adding sugar and thickening it with cornstarch

** Three more sauces: soy sauce and vinegar; chili oil; and chili sauce

* Sugar cane seafood – Fish and shrimp paste grilled on sugar cane

* Chicken and cabbage salad – with onion, black pepper, lemon and fish sauce; Cary said this is a typical Vietnamese salad

* Vietnamese Fish Soup with Elephant Ear Taro (Canh Chua) – made with red snapper, shrimp, a vegetable called elephant ear, pineapple, tomatoes, okra, a leafy green vegetable, white vinegar, sugar, rice wine, Thai chilies, garlic and fish sauce. Cary made fish stock from the bones and cooked it with the other ingredients. He added the fish and shrimp (in their shells) at the last minute. Cary said the soup should be sour, spicy and sweet, and it was delicious. The soup is popular at seaside resorts in Vietnam.

Cary’s homemade pastries, bread and desserts:

* Puff pastries filled with pate – Cary’s puff pastry was buttery and absolutely delicious

* Sourdough pumpernickel and rye bread – served with pate, Vietnamese ham and cheeses

* Singapore breakfast toast filled with kaya – a custard that Cary made with coconut and pandan juice

* Croissants – buttery and fabulous

* Almond croissants with hazelnuts added to the filling

* Canneles – French fluted cakes

* Coffee creme brulee

And there was more:

* Kourambiedes – Greek butter cookies coated with powdered sugar – made by Christina Xenos of Sweet Greek

* Fresh mulberries and raspberries

* Fresh tangerine juice from Cary’s tangerine tree

* Rose flavored cold tea

* Wines, coffee and hot tea

The party continued with memories AND take away food. Ah. Thank you, Cary!  Adds Faye,” Thank you, Cary, for a wonderful day!”

Magical Ojai Pixie and Flamingo Pear Bake

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(Gerry Furth-Sides) We just had to see if our “must-try” galette stands up as a favorites. The bake combines a spring and an autumn fruit: Ojai Pixie tangerines and Flamingo pears from Chile. Each are still perfect to eat on their own. It does indeed.

We start with a bag of medium-small size Pixies. And they can vary in shape, size, texture and color! Their deep orange yellow skin can be smooth or slightly pebbly, varied as well in shape, size and texture for a little bit of novelty (Photo credit: Family Farms).

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Pixies vary in shape, size, texture and color! Their deep orange yellow skin can be smooth or slightly pebbly, varied as well in shape, size and texture for a little bit of novelty (Photo credit: Family Farms).

We used colorful Flamingo pears, a Bon Rouge-Florelle pear cross, now in season from Chile because it’s now autumn in the Southern Hemisphere. Developed in South Africa, they cast a ruby red blush over green/yellow skin coloring, and the juicy sweet white interior fruit has a crisp-firm texture. Flamingo pears are perfect for baking(canning or cooking) because they are so flavorful and firm.

Firm, flame-kissed Flamingo Pears from Chile

Here are the ingredients ready to go. The array of color and textures define spring and fall whether they are eaten fresh or in a bake.

The ingredients: pixies lend a spring air to pear, fresh ginger, and dried cherries

Our Flamingo pear galette has a triple touch of “pixie dust,” both in the grated zest, sugar rind topping and in a layer of frangipane. The Great British Baking Show inspired the layer of frangipane, a creamy spread form of marzipan with a little bit less sugar. The dough scraper also looked “so cool” on the show that we bought one, and it immediately became handy.

As it turns out, most desserts start with flower, sugar, eggs and flavoring!

Recipe for the Pear Tart with Frangipane Layer

Tips: For a double boiler to melt the butter, we used a pyrex glass mixing bowl over a medium size pot. For the almond flour we tried both Bob’s Red Mill protein powder, (more refined) and we also tried Trader Joe Almond Meal (more rustic since the peels are on the almonds). Be sure to leave one-inch around the fruit once it is on your pie crust, or the fruit juice will seep out! We used the superb Nielsen-Massey Pure Almond Extract. And yes! Peeling fresh ginger with the back of a spoon works!

Tips for baking the Ojai Pixie Dusted Flamingo Pear Galette
  • 1/4 cup softened Unsalted Butter
  • 1/2 cup Powdered Sugar
  • 3/4 cup almond flour – we tried almond meal; you can use
  • 1 Tbsp white all purpose flour
  • 2 Eggs large eggs
  • 1/8 tsp Almond Extract (we used Massey)
  • 2 pears, peeled, cored and sliced thin
  • 1/4 cup Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/8 tsp nutmeg
  • 1/2 tablespoon ginger
  • 4 tsp Unsalted Butter melted and divided into 4 parts
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Frangipane! Almonds in Bob’s Red Mill Almond powder and Nielsen-Massey Almond Extract combine with flour, sugar and eggs.

Instructions

  • Line baking sheet with parchment paper; set aside.
  • In large bowl, beat butter and powdered sugar until light and fluffy. Blend in almond meal and white flour. Beat in 1 egg and almond extract; set aside.
  • Mix almond meal and flour into the mix. Refrigerate for one hour.
  • Roll out dough to about 1/4-inch thickness on a lightly floured surface. Place into a tart pan.
  • Place frangipane layer over the crust. 
  • Place pear slices, overlapping each other, onto the crust in the middle with one-inch around the edge.
  • Fold tart dough edges over the middle. 
  • Brush pastry edge with beaten egg. Sprinkle granulated sugar and cinnamon over the top. Brush 1 tsp of the melted butter on top of each galette.
  • Bake at 375°F for 18 to 20 minutes or until golden brown.
Dried, sugared pixie rinds add a springy touch to the pear fruit tart.

Dried, sugared pixie rinds add a springy touch to the pear fruit tart. For this we made a simple syrup of half water and half sugar, then dried them on baking sheet over night. The light, airy and springy pixie rinds and the ginger added a spark of color, texture and taste.

The Ojai Pixies are astonishingly sweet in a natural way. And their bright orange, easily separated segments are seedless. Even their size that is never over two to three inches in diameter is endearing.  

You can still order the pixies for home delivery even though it is at the very end of the March through May season. A four-pound pack is $22.79 and available at Melissa’s Produce. //www.melissas.com/products/ojai-pixie-tangerines

Savor the tasty, delicate treat of tree-ripened fruit bursting with sunshine-sweet flavor and juice. This seedless variety is the result of open pollination of Kincy, King and Dancy mandarins. Popular backyard trees in Ojai, California, they bear small to medium-sized citrus, having pebbly textured, yellow-orange rinds with loose skins that peel easily. The segments separate neatly for a quick snack, making them a great choice for eating out of hand.

For the juiciest, sweetest fruit, look for Ojai Pixie Tangerines with a sweet, clean fragrance. Store at cool room temperatures for up to one week or refrigerate for up to two weeks. Peel Ojai Pixie Tangerines before use. Five medium-sized Pixie Tangerines equal approximately one pound.

Carrot Cake and other New Easter Traditions

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(Gerry Furth-Sides) Easter has become for so many the holiday that celebrates the easter basket and the easter bunny with its traditional stuffers rather than a religious one. And rightly so, because it goes so much farther back in history by thousands of years.

A modern Easter basket with a bottle of Rabbit Ridge wine!

To ancient cultures, Easter was known as the spring equinox-the time between seasons when the hours of day and night were equal. For farmers, this marked the highly anticipated transition from the dark days of winter to the sunny days of spring. And why it also is marked as the New Year by certain middle eastern and Asian cultures.

It was a time for people to pray to their pantheon for a bountiful harvest. This included the Anglo-Saxon goddess of spring and fertility, Eostre (sounds like Easter, doesn’t it?). It is written in the eighth-century work “The Reckoning of Time,” which was penned by the Venerable Bede (an English monk and scholar) that feasts were held in her honor.  Eostre was depicted cradling a woven basket in the crook of her arm. And so the idea of the Easter basket tradition began.

It would be lined with “grass,” stuffed to the brim with goodies like decorated eggs, marshmallow chics and chocolate candy. There was usually a cuddly rabbit, wrapped in paper, and topped with a bow. Children around the world received Easter baskets like this. We have added cheese, wine, crackers, fruit and great chocolate.

A modern Easter basket with a bottle of Rabbit Ridge wine, chocolate and oranges!

We also love the idea of carrot cake becoming a tradition. The best one we have ever has was at Better than Sex Restaurant in Los Angeles. Patricia Cabello’s is the lovely It is just a “wow” with all the right components. The cakes tastes like a spice cake topped off with cream cheese.

The perfect carrot cake at Better Than Sex restaurant in Los Angeles

The caramelized brown sugar gives a sweet taste, cream cheese gives a salty and creamy profile, and spices such as cinnamon, nutmeg, cloves provide a richer taste.

Carrot Cake for Easter!

We also love the same sort of fresh farm vegetable displays in Los Angeles as you would in any country market with the earth still clinging to them. We used a strong (made in Mexico) old Oster blender to make the carrot puree AND a kitchen scale to measure the baby carrots. For other idea about spring carrot dishes, please see //localfoodeater.com/new-novel-passover-and-easter-restaurant-feasts-2019/

For the “hottest” carrot cake recipe out now, please see //www.eater.com/23015346/carrot-cake-recipe-frosting-cream-cheese

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Carrots are another perfect veggie ready to be an Easter tradition!

For more ideas on how to celebrate easter in Southern Italian style, please see our article on Fabrizia Lanza’s book, COMING HOME TO SICILY. Her simple statement of “the first thing I remember about the holiday is chocolate” is as international as it gets.

Happy Easter!

We Love You 150 Years Worth, Women Founded, Garcia de la Cruz!

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Celebrating 150, five generations of Garcia de La Cruz

(Gerry Furth-Sides) Happy 150th birthday, Garcia de la Cruz! For the family’s women dominated story, please read below. Meanwhile, let’s have a piece of these dramatic cakes from Jenefer Taylor of Malibu! Jenefer’s cakes to a 150th anniversary and Taste of Spain celebration hosted by the Spanish olive oil company García de la Cruz, which produces the oil she uses.

They are both made with García de la Cruz extra virgin Olive oil. A representative of the American Heart Association noted that olive oil has antioxidant and anti-inflammatory properties and is certified as a heart healthy food by the AHA.

Jenefer Taylor (right) baked these cakes with Garcia de la Cruz extra virgin olive oi.

Garcia de la Cruz extra virgin olive oil made them healthy already and she uses only organic ingredients. Taylor made a gluten-free chocolate cake is rich with natural ingredients and dense.

Jenefer’s cakes for the 150th anniversary and Taste of Spain celebration was by the Spanish olive oil company García de la Cruz, which produces the oil she uses.

Her vegan white cake was dense and lemony. jenefer flavored it with lemons from her garden. And both cakes were dramatically decorated with her garden-fresh flowers. “I love to bring nature inside,” she said.

More of her cakes are showcased on her website, //www.bluemmalibu.com. Directions to make a cake are also on the website. Garcia de la Cruz is also currently sponsoring a contest that includes among the prizes a Bluem Malibu olive oil cake kit with dry ingredients. It includes baking instructions and fresh flowers for decorating. 

Malibu-based baker Jenefer Taylor, who made them, uses only organic ingredients, including extra virgin olive oil. This makes her cakes really healthy, because olive oil has antioxidant and anti-inflammatory properties and is certified as a heart healthy food by the American Heart Association.

The white cake is flavored with lemons from her garden, and both cakes show her taste for garden-fresh decorations. “I love to bring nature inside,” she said.

Other prizes include Melissa’s Produce, Thermomix USA and Chef Katie Chin, plus a year’s supply of organic extra virgin olive oil from García de la Cruz. 

For information on how to enter, go to the Amazing Giveaway Alert posts on the García de la Cruz Olive Oil Facebook and Instagram pages. The contest continues through March 31.

The Garcia de la Cruz company was founded in 1872 when Federico Serrano Fernandez-Negrete and his wife Adelaida Fernandez-Cuella inherited a grinding mill. The history of this family business began with the purchase of 300 hectares of land in an area known as “El Cerillo”, which they planted with olive trees.

In a country marked by poverty and in which the role of the woman was relegated to the home and domestic chores, Adelaida Fernandez-Cuella took the brave decision to put herself at the head of the business while her husband, a lawyer, dedicated himself to his profession and to the public administration. (See top photo right)

It was in that primitive grinding mil, – with its mule driven stone, a beam press, ceramic decanters, the harvest in the storehouse – that production of olive oil began in home industry style.

The five generations of Garcia de la Cruz

Of the three children in the marriage, it was daughter Guadalupe Serrano Fernandez-Cuellar who took charge of the family business. On the death of her husband in 1931, she took over the management of all the family properties. The situation for the family was affected by the outbreak of the Spanish Civil War in 1936.

After the war shutdown, Adela Aguilar Serrano, daughter of Guadalupe, restarted the grinding mill in 1945 and, in 1950, they modernized the system of production.

Adela Aguilar Serrano married Francisco Garcia de la Cruz. They had twin sons, born in 1933, Manuel and Francisco, who took over the company in 1975.

Demand grew and with it the need to expand the business, and in 1980 the grinding mill was moved from the centre of the town to its present site at 23 Reyes Catolicos Street. By 1998, the year in which Francisco Garcia de la Cruz retired, thousands of olive trees had been planted which guaranteed the finest quality olive, harvested with care and attention, for the olive oil production.

With the arrival of the new century, Fernando and Eusebio Garcia de la Cruz, the fifth generation of the family, took charge of the business.

With over 145 years experience in the business, Aceites García de la Cruz, has the capacity to export to over 40 countries across the five continents. USA, Japan, China, Italy and France are its main markets. 

Celebrate this anniversary by entering the contest with a wide array of prizes:

Snowy Cabin Cookbook Works All Year!

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The SNOWY CABIN COOKBOOK in season. Surprise! All these photos were taken in April

(Gerry Furth-Sides) Good news: The Snowy Cabin Cookbook is still in season! For us that lasted into April (my dad’s birthday) and we always spent it skiing in the rocky mountains. These days the extreme urban weather patterns means March temps that dip down into the low 40’s in LA.  

Co-authors, Marnie Hanel and Jen Stevenson, are as entertaining as the old SNL pair of Delicious Dining. he Delicious Dish sketch, about an NPR show hosted by Margaret Jo McCollen (Ana Gasteyer) and co-hosted by Teri Rialto (Molly Shannon) is hilarious. Two women host a show in deadpan fashion, where they discuss eating and making food and are amused easily by simple puns.

This is not at all to say that the IACP Award–winning duo is anything but serious. Their presentations are playful. The work is serious. The techniques and recipes work. Artist Monica Dorazewski painted the hearty, appealing dishes in watercolor.

The Snowy Cabin Cookbook co-authors, Marnie Hanel and Jen Stevenson

The Snowy Cabin Cookbook has interesting and easy-to-prepare themed menus. The list ranges from snacks to pass the time during “hibernation” and a snowed-in dinner party to a hearty breakfast before a long day of skiing, sledding, or ice-skating.  

Soups such as Lemony Lentil Soup and Off-Piste Orangettes drew us in as soon as we opened the book. But once we saw the authors demonstrating how to carve up a squash on their lively video, it was Roasted Kabocha Squash Soup for us.

The Snowy Cabin Cookbook co-authors, Marnie Hanel and Jen Stevenson and our own version of attacking a squash
Apple, nutmeg and bacon distinguish The Snowy Cabin Cookbook recipe for Roasted Kabocha Squash Soup

The Snowy Cabin Cookbook recipe for delicious Roasted Kabocha Squash Soup

We also tried The Snowy Cabin Cookbook recipe for delicious Roasted Kabocha Squash Soup in a couple of variations. Melissa’s Produce Organic Butternut Squash (Courge Musgee) was also delicious and has a slightly deeper flavor. Squash is so versatile and as a root vegetable stays usable for a long time.

We also tried the recipe with Melissa’s Produce Organic Butternut Squash (Courge Musgee) which has a slightly deeper flavor
The Snowy Cabin Cookbook recipe for delicious Roasted Kabocha Squash Soup. We added corn to this version.
The Snowy Cabin Cookbook recipe for delicious Roasted Kabocha Squash Soup, here with the bacon, chives and clotted cream ready to go

Cocktails and desserts are included in the book, such as Blood Orange Negroni alongside Almond Tangerine Trifle. And there are fun and games that you would expect in such a book

The endlessly creative authors of The Snowy Cabin Cookbook don’t disappoint when it comes to an entertaining book for bedside or fireplace reading. They offer 99 Ways to Use a Mug (think sleigh valet tip jar), a flowchart on how to find the right winter lodging for anyone, and tips on how to build a better snowperson—and when the cabin fever sets in, readers can turn to Reindeer Games for entertaining ways to pass the time. 

The The Snowy Cabin Cookbook


Chapters and Recipes include:

Slope Snacks: Whip up Foolproof Fondue; Five-Spiced Candied Cahews; Sambal Spiced Chicken Wings with Yuzu Yogurt Dip; Sausage Rolls with Sultana-Pear Chutney

Sides and Salads: Pair your favorite roast or hearty veggies with Carrot Kohlrabi Slaw with Ginger-Sesame Dressing; Warm Cabbage and Butternut Squash Salad; Coal-Baked Sweet Potatoes with Whisky Butter

Mains : Go All out with Root Vegetable, Red Chard, Rosemary Galette; One Pan Sausages with Roasted Grapes and Shallots; Slow-Roasted Salmon with Burst Tomatoes and Broccolini

Desserts: End on a sweet note with PBJ Skillet Brownie Sunday; Calvados Apple Cake with Cinnamon Crème Fraiche; or six sweets made from Freshly Fallen Snow

Fortifications: Toast to the season with a Cranberry Margarita; Grapefruit Rosemary Spritzer; Blood Orange Negroni

Morning Meal: Start your day right with Pumpkin Ginger Waffles with Cider Syrup; Buckwheat Thyme Biscuits with Shitake Gravy; Corn Cakes with Brown Sugar-Blueberry compote
Plus six themed dinner party ideas complete with full menus and dessert and cocktails pairings

ABOUT THE AUTHORS:Marnie Hanel is the coauthor of The Snowy Cabin CookbookSummer: A CookbookThe Campout Cookbook; and The Picnic, winner of the 2016 IACP Award for Best General Cookbook. Hanel is a journalist who writes about the wild, wonderful way we live. Her essays and articles have been published by The New York Times MagazineFood & Wine, and Vanity Fair. She lives in Portland, Oregon.Jen Stevenson is the coauthor of The Snowy Cabin CookbookSummer: A CookbookThe Campout Cookbook; and The Picnic, winner of the 2016 IACP Award for Best General Cookbook. Stevenson eats and tells on her Portland food blog, Under the Table with Jen, and is the author of Portland’s 100 Best Places to Stuff Your Faces. She lives in Portland, Oregon.

American Kettle Corn’s Startling Import History

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(Gerry Furth-Sides) Kettle corn is an all-American favorite salty-sweet snack. It has an off-and-on history of being being a popular item sold at festivals, carnivals, and other events.

But the origins of flavored arrived from a surprising source. Let’s start with a timeline history of popcorn that you can read at //localfoodeater.com/best-american-pop-corn-holds-year-end-contest/

Melissa’s Produce new Cupid’s Kettle Corn

Kettle corn as a sweet treat dates all the way back to the 18th century. Surprisingly, this All-American based treat was first documented in Europe, not in the land where it originated.

European farmers would cook corn in large cast iron kettles over an open fire. Then, as now, the smell was tantalizing.

Both lard and sugar were added while the popcorn was cooking, which resulted in a sweet snack that was often eaten at the end of the day. It was discovered during this time that kettle popcorn had a good shelf life because of the sugar in the kettle corn.

German and European immigrants brought this sweet treat to America in the mid to late 1700s. In America, this snack was first referenced in the diaries of Dutch immigrants who settled in Pennsylvania. Kettle corn at this time was also made in Dutch ovens, in addition to cast iron kettles.

From the beginning to modern times, kettle corn was sold during festive events, such as fairs and festivals. Sometimes kettle corn was sweetened with honey rather than sugar.

In the early to mid 19th century, kettle corn was hugely popular in America. Over the next century, however it saw a lapse in widespread popularity.

Nevertheless, kettle corn made its comeback in the 2000s, particularly at historical reenactments of the Civil War and similar events.

Today, kettle corn is still in touch with its roots. The snack is sold during street fairs and festivals. Sometimes kettle corn is still made in the traditional way, with a cast iron kettle, but it can also be made in popcorn poppers or kettle-corn specific machines. Kettle corn in convenience stores, supermarkets, or online stores, like Popcorn for the People.

Sweetzer Gourmet Popcorn

One of the newest trends is themed kettle corn. And one of the best we have tasted is Sweetzer Gourmet Popcorn. Founder Michael Norr created it as part of his family and friends outdoor movie night that had transitioned during pandemic lockdown from years of indoor game night.

It seems to be destiny because Michael has no culinary eduction. He is a fifth grade teacher at West Hollywood Elementary School, where he’s taught for 19 years. So it was not a surprise that his first batch was, according to him, ” overly chewy and not all that tasty.”

As someone who works every day to inspire kids to set goals, then work tirelessly to achieve them, Michael knew “he had to try again.” And again. And again.   And succeeded.

The popcorn comes in unusual but natural flavors. And all of them that we tried are delicious in the addictive popcorn. And yes, the name is after the street in West Hollywood.

  

 

Hatch Chili Pepper Corn

The wildly popular hatch chilis were the inspiration for Hatch Kettle Corn from Melissa’s Produce.

Melissa’s Produce Hatch Pepper Kettle Corn

Made with in-house Hatch Pepper Powder, salt, oregano, cumin and garlic.Hatch peppers add mild to hot heat to the popcorn, as well as a flavor distinct to this pepper. The comparison is apt of as with adding a fine mustard, hatch chilies enhance and bring out flavor.

Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers have become a Southwestern almost cult favorite. This variety, which grows in the Hatch Valley, just north of Las Cruces is arguably the most prized of all peppers. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer.

Popcorn itself is made from a specific variety of corn, or maize, that was first domesticated by Pre-Columbian indigenous peoples around 5000 B.C.E. Popcorn itself did not appear in America until the 1820s, when the snack began to be sold in the eastern US under the name Pearl or Nonpareil. It quickly spread to other regions and by 1848, the word “popcorn” was included in Bartlett’s Dictionary of Americanisms; the compendium claimed that the name came from the noise the corn made upon bursting open.

Just in Time: The Bengali Five Spice Chronicles

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(Gerry Furth-Sides) We call the book, The Bengali Five Spice Chronicles “Just in Time” because of the publicity that Bangladesh received as the final Jeopardy question that toppled a long reigning champion this month. So the name “Bangladesh” is on many people’s mind these days. And it is about time! Author Rinku Bhattacharya’s commanding of the subject with an exhaustive knowledge of Bengali cuisine is just as congenial and enticing in this new, expanded version as her classic of the same name

Author Rinku begins with a thorough introduction to Bengali culture and cooking, including sections on spices, ingredients, and equipment.

Although once part of an economy that produced a whopping 12% of the world’s GNP Now expanded with over 60 new recipes and a new photo section, Bengalis have been compared to the French in terms of food-obsessed peoples, according to Bhattachary. Dining and entertaining an integral part of the culture.

Recipe chapters are purposely designed to balance of traditional and contemporary recipes. Categories include Rice & Breads, Lentils, Fried Vegetables and Fritters, Vegetarian First Courses, Vegetarian Entrees, Eggs, Fish, Chicken & Poultry, Meat Dishes, Chutneys & Relishes, Drinks & Snacks, and Desserts. 

Includes 200 easy-to-follow recipes, including a new chapter on globally-influenced Bengali favorites. Entire sections cover spice pastes, spice blends, and essential tools, and sidebars with family anecdotes and historical and cultural information.

Sample recipes: Chicken Kacchi BiryaniHaleem (Lentil, Meat and Cereal Porridge)Creamed Spinach with Mustard (Shorshe Saag)Bengali Golden Fragrant RiceFish in Light Ginger Gravy (Halka Pabda Maacher Jhol)Saffron Rice with Meatballs (Moti Churi Biryani)Yellow Split Peas with Cauliflower and Radishes (Mulo ar Kopir Data Diye Motor Dal)Pepper-Spiced Bengali Vegetable StewLightly-spiced Pan fried Eggplant (Begun Bhaja)Channa Pudding (Channar Payesh)Cottage Cheese Cakes (Sandesh) 

The Potatoes with Poppy Seeds, or All Posto is a strong example of the clear way Author Rinku presents recipes. The relatively simple dish has a lovely introduction, and of course the Prep Time, Cook Time and Servings.

The introduction explains that “the delicately seasoned recipe is an heirloom in the Bengali collection of classics. it is a comforting, beloved way to savor new potatoes. It’s funny- this variation was taught to me b y a gentleman who I met courtesy of my parents when they were trying to get me a “suitable boy.” Well, things didn’t work out on the matrimonial front, but I still enjoy this recipe!”

She adds in her blog: As I write to share this recipe for Alu Posto or Potatoes in a Poppy Seed Paste, which I think is perfect for the cold weather I remember and think of someone in gratitude. The recipe for Alu Posto or Potatoes in a Poppy Seed paste, is a fairly classic Bengali recipe and something that most of its fans like to savor anytime of the year. The soft and comforting flavors are certainly delightful during the winter months, but since poppy seeds are supposed to have cooling properties the dish is also appreciated during summer.

POTATOES WITH POPPY SEEDS
Alu Posto
 
This delicately seasoned recipe is an heirloom in the Bengali collection of classics. It is a comforting, beloved way to savor new potatoes. It’s funny—this variation was taught to me by a gentleman who I met courtesy of my parents when they were trying to get me a “suitable boy.” Well, things didn’t work out on the matrimonial front, but I still enjoy this recipe!
Prep Time: 15 minutes | Cook Time: 20 minutes | Makes: 4 servings
 
INGREDIENTS
3 or 4 russet potatoes
2 tablespoons mustard oil
1⁄2 teaspoon panch phoron (page 5)
1 small onion, chopped
2 or 3 green chilies, slit
1 teaspoon cumin-coriander powder (page 17)
1 teaspoon salt
1⁄2 teaspoon sugar
1⁄2 cup poppy seed paste (page 14)
 
PREPARATION
Place the potatoes in a pot with water to cover and boil for about 6 to 7 minutes (the potatoes should be parboiled but not completely cooked through). Cool the potatoes, peel them, and cut into wedges and set aside. Heat the mustard oil in a wok or skillet on medium heat for about 1 minute and add the panch phoron and wait till it crackles. Add the onion and sauté lightly for about 3 to 4 minutes, till the onion is soft and translucent. Add the green chilies and cumin-coriander powder. Add the salt and the potato wedges and mix well. Cook, stirring well, till the potatoes are coated with the spices and begin to turn golden. Add the sugar, poppy seed paste, and 1⁄2 cup water and cook till the mixture is fairly dry (the moisture should dry out leaving a soft coating of the poppy seed paste over the potatoes).
 
Potatoes with Poppy Seeds (All Posto) from The Bengali Five Spice Chronicles

How We Update the First Authentic 1565 (Spanish) Thanksgiving Feast

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Corn and tomato bisque feature “new world” ingredients with old world spices

(Gerry Furth-Sides) New dishes with a Spanish twist are on our Thanksgiving table again this year. This is because we learned last year that the first Thanksgiving was actually celebrated in St. Augustine, Florida in in 1565, over 50 years earlier than the 1621 date for the more Anglicized Thanksgiving in New England. Archaeologists at Florida’s Museum of Natural History only recently documented fascinating news.

Our triumvirate of tomatoes, potatoes, corn that the Spaniards brought back to the “old world” are delicious key feast ingredients this year. And we will toast to all of it with wines from Spain. García de la cruz Infused extra virgin olive oil not only gives a festive Spanish kick to a dish it eliminates the need for chili pepper and garlic.

García de la cruz Infused extra virgin olive

Jonathan’s Bardzik’s Corn and Tomato Bisque from his book, SIMPLY SUMMER, uses sweet corn and rich cream for a “bright burst” in contrast to tomatoes and a finishing splash of sherry vinegar. We used heirloom cherry tomatoes to ensure full flavor

Corn and Tomato Bisque

Ingredients

4 ears of the freshest corn

2 tablespoons García de la cruz garlic Infused extra virgin olive oil

1 medium onion, diced

1/2 lbs heirloom baby tomatoes

4 cups chicken bone broth

1/4 cup heavy cream

white pepper

Freshly grated nutmeg

Sherry or white wine vinegar

Directions

Spread the corn on a baking sheet and roast in a 400-degree F oven until the edges are golden brown, 10-15 minutes.

Warm 2 tablespoons of the olive oil over medium heat in a 4-quart soup pot. Add onions and sauté until softened and translucent, about five minutes. Add garlic oil and cook 30 seconds longer until fragrant. Add tomatoes to the soup pot and cook until softened, about 5 minutes. Add toasted corn kernels to tomato mixture along with chicken or vegetable stock. Brink soup to a simmer, and cook for 5 minutes longer, allowing flavors to blend.

Remove 1/2 cup of solids. Purée remaining soup with an immersion blender of food processor.

Add the heavy cream along with reserved solids, and stir through. Season to taste with pepper, freshly grated nutmeg, and a splash of the sherry or wine vinegar and salt.

Ingredients for the Corn and Tomato Bisque inspired by Jonathan Bardzik’s Simple Summer Cookbook

Almost all the ingredients for the New World Old World Wild Mushroom and Chestnut Tart from García de la Cruz and Melissa’s Produce can be stored on the pantry shelf ahead of cooking time. It gives a historic, and more relaxed, seasonal feeling to the festivities.

All the ingredients from Melissa’s Produce for the Wild Mushroom, Chestnut Tart

All the ingredients for the Wild Mushroom, Chestnut and García de la cruz Tart

New WorldOld World Wild Mushroom, Chestnut Tart

3.5 tablespoons unsalted butter, chilled 

a pinch of salt

10 small pearl onions

1 Garcia de la Cruz Garlic-infusedExtra Virgin Olive oil

4 cups mixed wild mushrooms

2 ½ Melissa’s steamed and peeled chestnuts

3 tablespoons orange preserves with peel, sweetened with grape juice

2 sprigs fresh rosemary

1 teaspoon Garcia de la Cruz Chili-infused Extra Virgin Olive oil

Finely slice the onions, garlic and mushrooms.  Smash the chestnuts into a soft mixture close to a puree. 

Heat 2 tablespoons Garcia de la Cruz garlic-infused olive oil in a large frying pan over a medium heat and turn down to low.  Add the onions, stirring constantly until caramelized.  Add the mushrooms, thyme and chestnuts, cooking until mushrooms are golden brown. Season to taste and cool

Blind back at 250 degrees and cool for five minutes.

Add the mushroom mix to the pastry case and bake 20 minutes 350F 

To serve, drizzle with García de la cruz Extra Virgin Chili Olive Oil and sprinkle with thyme.

New World Tomatoes
New World corn
New world potatoes