East of Eden Cooking

2013/11/212017/12/31

Butternut Stuffed Poblano Chiles with Crème Fraîche and Jalapeño Pumpkin Seeds

Chile Rellenos

“When two events have something in common, in their natures or in time or place, we leap happily to the conclusion that they are similar and from this tendency we create magics and store them for retelling.”

East of Eden, John Steinbeck

Inspiration

Stopping at Tweets cafe in Edison, Washington was pure serendipity. We had just left Breadfarm bakery and were looking for a place to stop for dinner before heading back to Burlington for the evening. It was just before 6:00 P.M. Saturday evening. Everything but the local bar was closing for the night. Our last stop was at Tweets and they also were closing for the night. Lucky for us, they stayed open to cook dinner for us. We enjoyed some very satisfying chile rellenos that I very much missed once we retuned home. READ MORE . . .

2013/11/072017/12/31

Kale Salad with Apples and Cashews

The Apple Orchard

“And if there’s a good apple–a crisp apple–bring that too.”

East of Eden, John Steinbeck

Inspiration

Trees slouch with ripe apples; robust shadows lumber across the orchard. Loyal companions throughout the year. Stoic friends in the rain and cold, staunchly facing the summer sun, giggling and whispering in the wind, patient listeners as their leaves glisten in the fog. At the banquet of autumn apples are an unwavering delight at Everett Family Farm. Flush with fruit, the trees don’t seem to mind my photos as I capture a slice of life in the apple orchard. READ MORE . . .

2013/10/282014/03/30

Pumpkin Spice Cupcakes with Orange Caramel Cream Cheese Frosting

Letting Go

“Do you have many books? Not many here–thirty or forty. But your are welcome to any of them you haven’t read.”

East of Eden, John Steinbeck

Inspiration

Grasping with all our might we hold on tightly. Until we don’t. We let go. I came stuttering into fall. Didn’t want to let our Indian Summer go. September, early October, I rebelled against all things pumpkin and spice. Late in the afternoon I find myself in the garden searching for straggling, late season tomatoes. They aren’t very good tomatoes; mushy, without gloss, yet sweet. They are not slicing or galette making tomatoes. I tuck them into a full-bodied sauce or hearty soup that’s already simmering and feel good about using them. When I’m in the garden the late afternoon sun warms my shoulders, reaching past my sweatshirt to caress and soothe. The warmth eases the grip I have on the day. My hands loosen, relax as they clammer past the tangle of a busy day for one last tomato. That’s what I’m not ready to give up. But I will let go. READ MORE . . .

2013/10/212016/02/14

Red Rice and Apple Salad in Romaine Spears

Red Rice and Apple Salad with Romaine spears

Early Autumn Light

“Another man, but he was crazy, said that someday there’d be a way, maybe ice, maybe some other way, to get a peach like this here I got in my hand clear to Philadelphia.”

East of Eden, John Steinbeck

Inspiration

The morning light had just climbed past the horizon. A patchwork quilt of chartreuse, emerald, scarlet and a violet tinged sage green blanketed the view from Spreckels to the south-western city limits of Salinas. The sheen of iridescent fall light lingered on Tanimura and Antle’s fields of Artisan® Lettuces and Artisan® Sweet Broccoli. I was charmed by the vibrant fields bursting with stellar produce just ten minutes from my home. Tanimura and Antle is a company rich in the history of agriculture in the Salinas Valley. Leaders in agricultural innovation and growth three generations of the Tanimura and Antle families have farmed the valley making a strong contribution to the wide variety of fresh produce we enjoy at the grocery store today. READ MORE . . .

2013/10/142014/03/30

Asparagus Goat Cheese Tart

Just by Chance

“Kate, when you close, you tap on my door. I’ll have a little surprise for you. What kind of surprise? Oh, a secret surprise.”

East of Eden, John Steinbeck

Inspiration

A chance connection made at this year’s PMA Foodservice Conference with Gourmet Trading Company led to gorgeous purple, white and green asparagus arriving at my doorstep for recipe testing. I am fond of cooking with vegetables that are in season but a craving for asparagus can’t always wait! Especially when this Asparagus Goat Cheese Tart would be a stunning addition to any upcoming holiday party. Working with three colors of asparagus was such a treat. One night I made pasta with a heaping tablespoon of garlic and sausage and then the next day a lentil salad with roasted shallots and a red wine vinaigrette. But the cornmeal tart filled with creamy goat cheese and ricotta was too just special not to share. READ MORE . . .