Tuesday, October 18, 2016

Spicy Chayote Picadillo

The days are getting shorter and there is a lingering briskness in the air, a sure sign of colder weather to come. If that wasn't enough of a sign of Autumn, the not so subtle re-emergence of pumpkin everything surely was! While I love adding pumpkins and squash to my recipes, I'm not ready yet to break into the ones often associated with winter. So instead here's a recipe with a squash we ate year round as children and to tell you the truth still do, Chayote. OR as my sister use to call it, Chakotay like the Star Trek Voyager Character. :) 

Chayote, also known as christophine, choko, chow-chow, sayóte,  and Bengaluru vankayya; is a gourd, native to Central America. Chayote was one of the many foods introduced to Europe and Asia by early explorers and later Australia. It has a fairly neutral taste, a texture similar to other firm squash, but it is juicy, and full of vitamin C. This neutral taste makes it great in a variety of dishes because it absorbs flavor so well. 

This colorful, quick picadillo uses chayote squash, sweet carrots and corn, and black eyed peas while Chili Chutney adds just the right amount of spice/ spiciness. This is a great vegetarian, healthy comfort food that brings warm fall colors to our plates.

Here is my recipe for Spicy Chayote Picadillo :

Monday, October 17, 2016

Québec City - Canada

I’m excited to join up again this month with fellow blogger Fiona Ryan's  A-Z Guidebook Travel Linkup over at Tiffin Bite Sized Food Adventures. This travel tale link-up goes from October 15th - October 22th, this time travels with the letter "Q".

"Q" is for Québec City, Canada

Québec City is one of the oldest cities in North America founded in 1608. Kébec is an Algonquin word meaning "where the river narrows". The city's famous landmarks include the Château Frontenac, and La Citadelle, an intact fortress that forms the centerpiece of the ramparts surrounding the old city.  

The Château Frontenac was designed by American architect Bruce Price for the Canadian Pacific Railway company and opened in 1893; with the newer portions of the hotel designed by Canadian architect William Sutherland Maxwell in the 1920's. Prior to the building of the hotel, the site was occupied by the Château Haldimand, the official residence of the British colonial governors of Lower Canada and Québec. It was designated a National Historic Site of Canada in 1980. This grand hotel is situated at an elevation of 177ft (54m), making it the first clear building you see as you come up the Saint Lawerence River and enter the Old Port. The hotel is one of the most photographed hotel in the world, largely for its prominence in the skyline of Québec City. I took this photo as our ship started to dock on a beautiful sunlit autumn day. 

For more Letter "Q" travel stories, visit A-Z Guidebook Linkup. Stay tuned next month for more travel, centering around the Letter "R"!
TIFFIN - bite sized food adventures -

Monday, October 3, 2016

Provence Herb Seasoned Baked Truffle Fries

So as mentioned in the previous post, I put together a recipe highlighting the 2 ingredients from the goodie box...Truffle Oil and Taste of Provence Seasoning. To this I added a recent purchase of French Gray Sea Salt (Sel Gris) on a tried and true base of russet potatoes to make....Provence Seasoned Baked Truffle Fries.

The wonderful aromatics of the Provence Seasoning and Truffle oil meld perfectly atop crispy, golden brown oven-roasted potato wedges dashed with French Grey Sea Salt. As they were roasting in the oven, their enticing essence acted as harbinger of cooler seasons, Autumn is here.

Here is my recipe for Provence Herb Seasoned Baked Truffle Fries. :

Friday, September 30, 2016

Farm to People Foodie Tasting Box Subscription - Review

Disclaimer: I decided to do a review of a product I genuinely liked; not a paid advertisement or endorsement; now on with the review!

Every once in awhile, I come across a foodie subscription box service on Groupon and think about trying it out for the month given the great price, but I'm usually disappointed in the "possible contents" and rarely if ever decide to try them...that is until Farm to People.

At first I was skeptical reading the Groupon information, that at $29.95+SH they would send me a curated box of 3-4 small batch goodies for my kitchen, so I went to their website to investigate. It explained how their collections support local, artisan, and small-batch producers of a wide range of culinary products; this was definitely something I would love to try.

I opted to start with the smaller collection and placed my order for "The Casual Foodie" tasting box. It arrived smack-dab in the middle of the month with a treasure trove of goodies along with a detailed biographical insert introducing you to each of the artisans and their products. I received the following for September: The Truffleist - Truffle Oil, Dana Confection Co. - Cherry Star Anise Calissons, Quince&Apple - Raspberry Rose Jam,  Wilder Classic Mustard, and  Gustus Vitae Condiments - Taste of Provence Seasoning.

My favorite part about  the box was that it included a perfect mix of immediate edibles, meal accouterments, and novel recipe ingredients allowing me to try something new to eat now, something new added to a beloved recipe, and a new ingredient for a future recipe...The Foodie Trifecta.

Here's a few pictures of our goodies in use...

I used the missing two ingredients in a new recipe which will be posted soon so stay tuned! :)

If you like the idea of supporting small-batch artisans, and discovering new flavors for your food, I would highly recommend trying Farm to People's Foodie Tasting Box. 

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