Archives for category: Yummy

I’ve really come to appreciate homemade foods. I love anything pickled so I wanted to make some of my own. I’ve done it once before but the results were just alright. Just another reminder why I shouldn’t just pluck random recipes off the internet despite how many “stars” they have. I finally decided to try a recipe by Judy Rogers. I’ve been to her restaurant, Zuni Cafe in San Francisco, and have a copy of her cookbook, which I have made have made a few great dishes from it. I highly recommend it. At the restaurant, I was curious how she made her pickles so crisp, whereas mine always turned out too soft.

When I read the recipe, I was a bit apprehensive. It’s a laborious process, but I decided to try it anyway. The key to making the onion crispy is to not boil the vegetable in the vinegar for too long. So after repeatedly boiling, straining, and cooling for 3 days, I was ready to see if it was worth it. What made it even more time-consuming for me is that I didn’t have a slotted spoon. I had to pick out individual slices from the pot with tongs.

It was well worth the long process. As you can see, the jar is nearly half-empty! The onions are tangy and has a nice crunch, which is how an onion should be. I love it with a good burger or on top of some sauteed swiss chard.

Here’s the recipe

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Had a lovely weekend visiting Full Belly Farm, located in the Capay Valley in California! I’ll share more on that later, but in the meantime, did you know that asparagus grew out from the ground like this?? I had no idea! We plucked them straight from the dirt and took a bite. I don’t like asparagus’, but these were really good!

asparagus
Here’s what I did with them: Roasted asparagus and leeks!

Slice the leek(s) in half (just the bottom part, but keep the top green part for other dishes!). Add pepper, salt, & some olive oil to coat the leeks and asparagus. Bake at about 375 degrees for 15-20 minutes. It’s done when the leeks are brown.

I might have to rename this blog “Urban Petite Foods.”

roasted asparagus & leeks

For those of you who have my 2012 Seasonal Calendar, thanks again for your purchase! So far it’s been pretty accurate so I’m happy about that. Though we’ve moved onto March, we are still seeing an abundance of grapefruit/lemons from January and radishes/leeks from February here in California.

I am currently loving radishes and they are my favorite snack. It’s so simple to prepare! Just slice them up and add a tad of butter and sea salt! It’s good without too. They’re slightly “spicy,” but if you get fresh ones, it’s not too bad. The organic ones from the farmer’s market are sweet and refreshing. Get them while they’re still in season!

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