Orzo Salad with Pesto and Feta

The Olympics are over, the State Fair has come and gone and now the kidlets are getting ready to go back to school (I'm excited about that, them not so much). Doesn't it seem like summer just flew by? Well, if you'd rather squeeze in one more trip to Osaka-ya for snowcones or sip on some Moscow Mules while watching Shark Week on cable then engage in some heavy-duty cooking, here's an easy recipe you can throw together in a flash. Remember that pesto we made awhile back? Pull it out of the freezer because you're going to need it.



Orzo Salad with Pesto and Feta
makes about 3 servings

Ingredients

1 cup orzo

3/4 cup homemade pesto

3 tablespoons sun dried tomato slices (or fresh, chopped tomatoes)

3-4 tablespoons sliced black olives (or halved Kalamata olives)

4 tablespoons feta


Instructions

1. Cook orzo according to package instructions. Drain.

2. Mix in pesto. Place orzo in the fridge to cool.

3. Once cool- add in tomatoes, olives and feta. Mix well.

4. Serve.

5. See, how easy was that? Now go grab that snowcone, Shark Week's starting to get GOOD!

Event: Japanese Bazaar

I know it was 100+ degrees this weekend, but did you check out the Japanese Bazaar at the Buddhist Church of Sacramento? We popped over last night around 7pm, when it had slightly cooled down. The bazaar is one of my favorite food events of the year, mainly because they serve some of the best BBQ teriyaki chicken in town (and this comes from a girl who's normally not even very fond of teriyaki). The price went up a buck this year (from $6 to $7) for the chicken but was still worth it. Mr.S. and I got an order of that, some ribs and a few rice balls to chow on while we listened to the East Wind Band bust out some upbeat R&B, soul and funk jams ("September," anyone?). There was also giant teriyaki beef sandwiches, croquettes, sushi, udon and various Japanese side dishes to grub on. Everyone around us seemed to be having a jolly time eating, drinking, chatting and playing games; some brave folks even got up near the stage and got their boogie on.

The festival is going on until 9pm today (Sunday, August 12th) so if you get a chance, check it out...and get the chicken if you can. :)

More info: Buddhist Church of Sacramento
2401 Riverside Blvd., Sacramento
Admission is free. Food cost varies.
Street Parking.



Ribs, Japanese Slaw & Rice Balls

Pesto Chicken Open Tart

Basil, with the warmer temps we've been having, it's growing like mad everywhere. And it's also evidently hiding out in my kitchen freezer, since I just found a giant jar of pesto I made awhile back, lurking behind some cappuccino popsicles. As soon as I discovered it, I was on a mission to make something with it...something great...but what?  Pesto pasta, pesto pizza, pesto salad? After taking a quick inventory of my kitchen goods, I decided to go with a tart. You can never go wrong with a tart.

Pesto Chicken Open Tart

Ingredients

1 skinless chicken breast
2-3 tablespoons olive oil
2  tablespoons Herbes de Provence
Kosher salt & fresh ground pepper, to taste

1 sheet frozen puff pastry, thawed to room temperature (Pillsbury's makes a good one)
3 heaping tablespoons homemade Presto Pesto
1/2 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375 degrees F.

2. In a small mixing bowl, combine - olive oil, Herbes de Provence, salt and pepper.

3. Slather mixture on chicken breast. Place breast in a oven-safe pan/dish.

3. Cook chicken breast for 30-35 minutes, until juices run clear.

4. Remove chicken from pan, Cube.

5. Preheat oven to 400 degrees F.

6. Take the puff pastry sheet and place it on a non-stick surface - parchment paper, Silpat, etc. atop a baking sheet.

7. Roll it out slightly. Schmear the pesto in a thin layer onto the dough.

8. Sprinkle the cubed chicken across the dough the season lightly with salt and pepper. (You can customize it too if you want by adding diced tomatoes, bell pepper strips or artichoke heart slices.)

9. Sprinkle cheese on top.

10. Bake 20 minutes, checking to see if the cheese is melted and the crust is golden.

11. Remove from oven, allow to cool. Cut into slices and serve.

Girls' Night Vol au Vents

It's funny- when I was in high school and throughout my twenties, most of my friends were guys. I'd say a good 90%. I found males to be less drama, more logical than emotional and much more fun to hang out with than female friends. I despised the cattiness and sense of competition that seemed to go with female friendships. Guys just seemed more up front. But since hitting my thirties, I've found myself gravitating towards being friends with more and more females. I still have many guy buddies but now some of my closest friends are women and I look forward to our "Girls' Nights." The vibe is different now- it's more relaxed, less drama and there's a strong sense of community. I know I can call any one of my girlfriends if I'm in crisis mode and need someone to talk to, need a lift to the hospital or I just would like a hand with my project-of-the-month. I'm not sure if as women we evolve as we get older to be less judgemental and snippy of each other or I just happened to stumble into some friendships with some amazing ladies. Either way, I feel lucky. My life is definitely more enriched with the female friendships I've cultivated in the last few years.

Last week, my friend Sheri was visiting from Portland (she recently moved there from Sacramento) and another friend of ours Emily decided to host a girls' night get together for her. Of course, good eats are always necessary- so there was pasta salad, various cheeses, pickles and veggies, hummus and homemade lime sorbet. I didn't have time to prepare anything fancy since I was gone all day so I decided to throw together a quickie dessert. I had purchased some Vol au Vents awhile back, so I decided to take those, press some goat cheese into them and top it off with some preserves. I did half with homemade apricot preserves and the other half with homemade ginger-Asian pear preserves. If you're not familiar with Vol au Vents, they're miniature, hollow puff pastry shells that are very light and crispy. The ones I used are made by a company called Erica's Kitchen and are shaped like super cute little flowers. I think they must have came out pretty good since the dish was empty at the end of the night. Next time, I might go the more savory route and make some Wild Mushroom Vol au Vents or maybe stuff them with some brie and brown sugar. What do you think would make a good filling?

Girls' Night Vol au Vents

Ingredients

1 package Vol au Vents (12 mini puff pastry cases)
3 oz. goat cheese
your favorite homemade jam or preserves (I used apricot and ginger Asian pear)

Instructions

1. Preheat oven to 300 degrees F.

2. Line a baking sheet with a Silpat mat, and place Vol au Vents on mat, spaced evenly.

3. Press the middle circle of dough down, then place about teaspoon of goat cheese into each Vol au Vent. Gently push the goat cheese down into the opening.

4. Top with a teaspoon of your favorite homemade preserve.

5. Bake the Vol au Vents for approximately 10-15 minutes or until layers are golden.

6. Serve warm or at room temp.

Avocado Bruschetta

After being away for four days on vacation and eating such nutritious snacks as Hostess Ding Dongs, chips-n-onion dip and Slim Jims, my system's in full DEFCON Level 1 mode and revolting against itself. So to appease my angry belly, I decided to make a simple HEALTHY lunch today of avocado bruschetta (pronounced [bru'sket:ta]). I've been making this dish (usually as a midnight snack) for years and never seem to tire of it. Each bite of the smooth, fresh avocado is punctuated by the crispness of the crusty warm bread...mmm, now I'm hungry again, might have to go make more!

Avocado Bruschetta

Ingredients

4 slices of crusty, rustic french bread- sliced (about 1/2 inch thick)

1 ripe avocado, pitted and peeled

good quality, extra-virgin olive oil

1 large (fresh) garlic clove

red pepper flakes

sea salt and fresh ground pepper


Instructions

1. Preheat oven to 400 degrees F.

2. Slice the clove of garlic crosswise and rub it on each bread slice.

3. Lightly brush the bread on both sides with olive oil (I like to use a pastry brush to do this).

4. Arrange the slices of bread on a baking sheet and cook for about 10-12 minutes or until golden.

5. Cut the avocado into small cubes and place in a bowl. Drizzle with olive oil and mix gently.

6. Spoon a portion of the chopped avocado onto each bread slice. Season with a sprinkling of sea salt, fresh ground pepper and red pepper flakes.

* Alternatively if you'd like more of a char to your bread, you can grill or broil it.

A Wild Trip to Cabela's (& Our Summer Stay in North Shore Tahoe)

The North Shore Cabin

 Cabela's : 8650 Boomtown Road, Verdi, NV 89439. (775) 829-4100

When Mr.S. invited me to North Lake Tahoe for a family vacation, the last thing I expected was it to be "Sacramento hot" there. It was definitely a hot one; however, the weather was beautiful, the lake was bright blue and we brought along shorts, tanks and sandals. His brother graciously invited us to stay again at the same gorgeous cabin we stayed at this winter; with 5 spacious bedrooms (3 master suites) and 5 bathrooms- there was more than enough room for the eleven of us to kick back and relax. There was shuffleboard in the game room, movies (and the Olympic coverage) on the upstairs telly and a huge wraparound balcony to enjoy wine on while taking in the majestic view. During the day, we lounged on King's Beach (the kidlets even took one of those giant trikes out onto the water) and in the evening, we cooked dinner or went out to indulge in some fine dining. On Saturday, we took a jaunt out to Cabela's in Verdi (near Boomtown). Mr.S. was pretty sure that I would be bored off my rocker at Cabela's, but I had a blast. There were loads of rifles in the gun library, a huge selection of fishing gear and tons of camping gear and hunting/camo equipment throughout the megastore. They even had hollow point zombie bullets for sale. Eeep!

 Cabela's 

 Hungry Bass, Carp and Catfish

Zombie Ammunition

While we were there we shot targets in the old time shooting gallery, watched the giant fish being fed, made up stories about the various stuffed wild game (elephants, polar bears, hippos, oh my!) and then just when we were starting to wane a bit, we retired for some lunch at Cabela's Grill. Mr.S. went straight for the buffalo burger; whereas, I opted for the elk burger. The elk burger turned out to be good, the meat tasted much like your regular beef burger just denser. The accompanying coleslaw lacked flavor although it did taste like it was freshly made, as opposed to from a carton.

Cabela's Deli & Grill

Elk Burger & Slaw

Anyhow, we made it out of there without doing too much damage to our wallets, although it was fun watching Mr.S. looking like a kid in a candy store. Men! ;) Also, the kidlets had a fab time. Their Grandpa indulged them a bit with purchases of camo gear and air pistols, which they couldn't wait to get back to the cabin and use in the film they were making.

Tomorrow's Monday again...Ugh! Maybe I should have bought some camo gear, then I could hide from the giant pile of laundry and other various housework that I need to attend to.

"Toast" Done Right

What's better than reading a great book about food? Getting to read it and eat many of the tasty dishes mentioned in the memoir with some new friends. Last night, was Community Tap and Table's Foodie Book Club night and we discussed, cooked and tasted our way through Nigel Slater's bestseller, "Toast."

“It is impossible not to love someone who makes toast for you. ”

 ~ Nigel Slater

Since pictures oftentimes tell a better story than just words, I snapped a few photos of the various dishes we had:

Cream Soda Cocktail: St Germain Elderflower Liquor, Vanilla Cream Soda, and Lime Juice over ice. Quite scrumptious!

Toast: Fontina Cheese w/ Caramelized Leeks and Mashed Peas atop toasted bread.

Tea Sandwiches.

Hearty Lamb Stew with Sweet Apricots

Pommes Dauphinoise: Baked potato slices layered in cream and milk.

Trifle: Berries soaked in Rosewater, layered with Ginger Whipped Cream and Booze Soaked Ladyfingers. Finished with Blueberry Marshmallow Cream.


September's book choice will be, "Four Fish" by Paul Greenberg. For more information contact Community Tap and Table.