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Archive for the ‘Extra-healthy eating’ Category

Keri made seafood towers - as good as they look!

California Cuisine: First developed in the 70’s by Alice Waters at Chez Panisse in Berkeley; Wolfgang Puck is probably the best known chef of this genre of cooking. At its core California cuisine is a combination of multiple cultural influences, combined to encourage a healthy, on-the-go lifestyle. With a flair for beautiful presentation and freshness, this style of cooking pleasingly touches all the senses!

California Cuisine 1) emphasizes fresh locally grown food of the region like avocado, artichokes, citrus, kiwi, and seafood, 2) focuses on creating dishes quickly…little to no cooking, 3) focuses on healthy eating, and 4) draws from many cultures including Mexican, Spanish, Japanese, and Chinese.

Pamm hosted us for March’s gathering, based on this great theme. (How do we keep coming up with these themes? Sheer sparkling creativity.)

Not bad for a first attempt?

For starters, Wendy tried her hand at basic California Rolls (sushi recipes abound online — not for the faint of heart, I can tell you. Rice is never sticky enough, and if it is, it will stick to your hands like crazy. But it’s certainly worth trying once, and way cheaper to make it at home than buy at the deli.).

Then it was some dangerously tall Seafood Towers from Keri (gorgeous food!)

Pamm prepared a beautiful Mahi-mahi with Pineapple Chutney (Big picture, below.)

Mary added Brussels Sprouts with Walnuts and Dried Cranberries, and also Fresh Arugula dressed with a tangy dressing (use any preferred oil/vinegar-type dressing, and Mary also suggests adding slivered parmesan and walnuts).

Buffy's soup and Amy's bread

Amy made beautiful whole grain rolls in a variety of shapes and sizes and toppings, from a basic Sourdough Bread recipe.

And Cindi outdid herself by combining several recipes for a Meyer Lemon Souffle Cheesecake with Ginersnap Crust, for which she made an Alice Waters recipe of homemade ginger snaps!

Mahi-mahi and veggies

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Even beef can be good for you, if it’s a lean cut like flat iron or skirt steak.  Selenium!

Now, surround that with nutrient rich side dishes (most of which, we realized, were dangerously high in fiber… hee hee) — and you’re eating what it takes to go out and conquer the world.  Or at least the laundry.

For February‘s meal, Buffy instructed the Chix to bring dishes featuring an ingredient with near super-powers for its nutritional content, and educate us all on the nutritional punch of her dish.  Research, like vegetables, is good for you.

I’m missing some recipes, but here’s what’s in my inbox:

Buffy made skirt steak (or was it flat iron, Buff?)

Wendy made her first Miso soup (it’s EASY!  and reduces breast cancer!)

Pamm roasted up some Root Vegetables with Green Onions (recipe Epicurious.com)

Cindi brought Brown Rice Pilaf (lots and lots of good fiber)

Miso Soup

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Inspired by an article in a certain magazine for women over a certain age (not that she’s OLD or anything…), MARY hosted us for a dinner themed on the Pacific northwest’s penchant for fresh seafood and local (in some cases wild) ingredients.

We started with a soup that could easily be a fantastic meal in itself:  Whiskey Smoked Salmon Chowder.  Then while Mary fried up the crabcakes, Buffy served Summit Salad (2 colors of shredded cooked beets made this salad special — and we figured out that probably where the recipe says “roasted sunflower seeds” it means the kernels).  The crabcakes were then served hot right out of the skillet, accompanied by Sun-Dried Tomato and Fennel Chutney, wild rice with wild mushrooms, Haricots Verts with Herbed Butter, and grain bread from a local bread market.  Mountain Brownies with fresh strawberries dipped in white chocolate were the perfect ending.  All of this was set on a beautiful tablescape crafted by our favorite artist herself.

Copyright laws technically prevent me from copying the recipes verbatim here, and More Magazine doesn’t seem to publish the recipes online.  But if you want the full menu and recipes, they were published in the Feb. 2009 issue.  Or you can contact a chick, and we can share our copy with you, offline.

Some time I’ll wax political and sarcastic about the silly regulations about reproducing recipes online.  We want to be professional and ethical, which sometimes means that we can’t share proprietary recipes verbatim (though there are time-consuming methods of getting around the silly rules, which seem pedantic and pointless to me, but here I am waxing all political and sarcastic, which I don’t have time for…).

Awesome meal, Mary.  And Cindi, we missed you!

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