HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Friday, April 4, 2014

Petty Cash's Zucchini Quesadilla with Spicy Salsa Rioja

       
Food and Wine's Version 
As I was working my way through last month’s Food and Wine, I came to an overhead shot of a crispy, toasted tortilla topped with bright red chiles and cilantro leaves.  I was taken with the photo and I was consumed by the recipe. It’s vegetarian so perfect for those meatless meals I am trying to achieve at least once a week.  And I love a great Quesadilla, with the cheese oozing out the sides of the tortilla and filled inside with any number of meaty ingredients like a tinga of puerco, pollo or carne.  This Quesadilla has none of those.  Instead it’s filled with a smoky flavored salsa made with roasted tomatoes, onions and garlic, thin slices of zucchini and as much Monterrey Jack cheese as you can stuff into it.  It’s pure Mexican street food but it was invented in a place that’s about un-Mexican as anywhere in Los Angeles CA. It’s on Beverly Boulevard between Beverly Hills and Hancock Park.

Thursday, April 3, 2014

Budget-Friendly Crabmeat and Two Ways to Serve it.

  

         Not too long ago, my friend Susan wrote and asked me to send her the link to a very nasty article in Bloomberg News about farmed Asian Seafood.  I won’t go into the appetite suppressing details but the news was not good.  It involved shrimp from Vietnam, which is now a major supplier of the shellfish to the US.  Bad enough that our own shrimp has been dodging the BP Oil Spill in the Gulf of Mexico, but this story gave both Susan and I pause. 

Sunday, March 30, 2014

Chicken with Shallots from Sam Sifton in the New York Times Sunday Magazine via Rishia Zimmern adapted from Martha Stewart


Sam Sifton 
As fond as I am of the current food crew at The New York Times, I still miss Sam Sifton.  He was the Deputy Dining Editor in 2001 when he was almost instantly tapped to become the Dining Editor a position he held till 2004.  He was with the Times a Culture Editor from then until 2009.  That year he took over from Frank Bruni and became the Restaurant Critic for the Times.  The burnout rate for that job is high: Sifton ate out almost nightly until his last restaurant review appeared almost two years to the day that he started.  But for all of us who miss him, Sifton has graced the Food page of the New York Times Sunday magazine periodically ever since.  And one of those times was a recent Sunday when the recipe I am sharing today appeared.  It was wildly popular--so popular in fact that one of its key ingredients completely disappeared from some grocery stores.