Archive for August 2011

Slow food picnic baskets!

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2 weeks of picnic baskets for the concerts on the square. Crazy amounts of food for $15! Enough for probably 5-6 meals.

Finger sandwiches

Shaved radish and cucumber, sea salt, homemade ricotta cheese on ciabatta

“Asian Jazz” peanut butter, strawberry preserves, and homemade herbed butter with whole wheat cinnamon raisin bread

House-cured pancetta, pesto, tomato, and arugula on ciabatta bread

Creamy craisin rabbit salad sandwich on brioche bread

Creamy and crunchy egg salad sandwich on homemade brioche bread

Israeli couscous salad

Beet and apricot salad with maple dressing, goat cheese, and nuts

Fresh mixed greens with orange parsley vinaigrette (with purple carrots, purple and cheddar cauliflower)

Spiced doughnut holes

Berry cheesecake bites

Popcorn trail mix

Spiced cocoa cupcakes with ginger-infused berry and honey buttercream frosting

Vanilla almond cupcakes with salted caramel buttercream frosting

Red raspberry saskatoon bars


Written by orata

August 7, 2011 at 12:06 pm

Posted in Uncategorized

Fusion Thai banh mi Sloppy Joes

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Make pickled carrots:

Shred about 4 carrots with a handheld julienne shredder into a small glass container. Cover with rice wine vinegar and a little water, and about a tablespoon of sugar and teaspon of salt. Shake up and let refrigerate while you make the rest.

“Sloppy joe” filling:

1 onion

2 carrots

4 cloves garlic

1 Tbsp fresh mint, chopped

1 Tbsp fresh basil, chopped

1 Tbsp freeze-dried cilantro (fresh would be best!)

1 package ground turkey

2 Tbsp (?) fish sauce

5 Thai chilis

1 tsp cornstarch, dissolved in a little cold water

1 Tbsp sugar

splash of rice wine vinegar

1 can coconut milk

Coconut oil


Cook the carrots and onions in the coconut oil in a cast-iron skillet over medium heat, until softened and starting to brown. Add the garlic and cook, stirring. Add the ground turkey, fish sauce, and coconut milk and cook it all together, chopping with a spatula so it breaks apart. Add the chopped chilis, cornstarch, sugar, and vinegar and simmer till the sauce is thickened. Stir in the herbs at the end.

To serve:

Toast a white hot dog or brat bun. Spread with mayonnaise. Add a layer of pickled carrots (plus fresh cilantro, lettuce, cucumbers if available). Chop some pickled red chili peppers and spread them over the top. Add a big spoonful of the ground meat mixture. Eat.


Written by orata

August 1, 2011 at 12:55 pm

Posted in recipes

blueberry cranberry cream cheese pie

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1/2 recipe pie crust

3 cups frozen wild blueberries

1 cup frozen cranberries, chopped

1 tsp crushed cardamom seed

3/4 cup sugar

1 tsp vanilla extract

3 Tbsp cornstarch

zest and juice of 1 lemon

1 package cream cheese, softened

1/2 cup vanilla sugar

splash of half and half

(all amounts approximate)

Cook berries with sugar, cardamom, lemon zest, and cornstarch over medium heat till thickened. Add lemon juice, vanilla. Blind bake pie crust (20 mins at 425 degrees). Whip cream cheese with sugar and half and half in a separate bowl. Fill crust with filling, bake for another 20 mins at 350. Let cool for a while, then spread the cream cheese over the top and refrigerate overnight.


Written by orata

August 1, 2011 at 12:44 pm

Posted in recipes