McClendon's Select

McClendon's Select Blog Has Moved

2010-10-03T17:27:00.000-07:00

McClendon's Select blog has Moved to a New Location

Our new blog is now located at http://mcclendonsselectblog.com/.
Please update your bookmark in your browser. You may click here for the hyperlink.

For feed subscribers, please update your feed subscriptions to
feed://mcclendonsselectblog.com/feed/.

Thank you for following us.

From the experts...

2010-04-23T17:21:00.000-07:00

Andrew Weil, M.D. - How to Make Tuscan Kale Salad from Andrew Weil, M.D. on Vimeo.

We were very honored to hear that Dr. Andrew Weil was cooking with our own Tuscan Kale. Check out the video from Dr. Weil and Michael Stebner from True Food Kitchen making a Kale Salad using McClendon's Select Kale. If you haven't tried the Kale Salad at True Food you are missing out. You feel healthier with each bite, and there is not an ounce of guilt for eating something that tastes so good. It is very generous of them to share the recipe for their incredible salad. (This recipe is also on their website, you can find it here.)

We also recently had another chef sharing her brilliance at the Town & Country Market. Chrysa Robertson from Rancho Pinot had samples of McClendon's Select produce with her Red Wine Vinegar Honey Dressing. These samples were a huge hit and went fast. Lucky for those of us who missed out (like yours truly) she shared the recipe too! Give this a try...

Rancho Pinot's Red Wine Vinegar Honey Dressing

1 Tbsp. McClendon's Select Honey

1 small Shallot, minced

2-3 Tbsp. Red Wine Vinegar

1 Tsp. Rosemary, freshly chopped

6 oz. Olive Oil

Salt & Pepper to taste

Whisk the first four ingredients together, slowly whisk in the oil. Adjust seasonings to taste.

The salad Chryssa served with this dressing included arugula, sliced strawberries, toasted pecans, and crumbled feta cheese.

And, should you need some advice or inspiration while at the markets, we now have a resident chef there to help out. Chef Frank Zucchini will be on hand at the Town & Country Farmer's Market on Wednesdays and the Old Town Scottsdale Market on Saturdays. With a name like that, I think he is exactly the person to go to for a little cooking expertise, don't you?

Spring on the farm...

2010-04-15T09:42:00.001-07:00

There has been a lot going on here lately. The past few weeks have been filled with prepping the fields, rotating crops out of the greenhouse and planting for the summer and fall. I always bemoan the end of seasons as I say good-bye to my favorites from the garden. Citrus and Kale will be deeply missed, as will Romanesco. However, I spied some old friends in the ground and I can’t wait to get reacquainted. Here is a look at what is going on at the farm.

The basil house went from looking like this...

To this - it smells so good in here!

The back field has rows and rows of these curious little mesh screens. Any guesses what is under them?

Corn! (I didn't know either.)

The heirloom tomatoes are in the ground. Here are my favorites, the Early Girls. Grow girls grow!!

Here are Aidan's favorites, the Mr. Stripeys. Love that name.

In case there wasn't enough signs of spring around here, look what Marsha showed me in one of the trees… a hummingbird nest!

The mama was none too thrilled that I got close enough to take this picture, but her babies didn’t seem to mind. I don’t know that I have ever seen a hummingbird this still. Apparently their nest expands around them as they grow. They could not have picked a better place, I know that I am glad that my little one is spending his childhood here too.

New food crush...

2010-04-12T10:50:00.001-07:00

I just discovered GoodyTwos Toffee Company at the Old Town Farmer's Market and may now be in the trouble. I love toffee! LOVE it! I may have been there twice, at first buying a 1/4 lb. bag and then upgrading to a 1/2 lb. bag. If you see me pushing a wheelbarrel through the market in coming weeks you can guess where I am headed.

I am a traditional toffee kind of gal, but GoodyTwos does have a number of other flavors that are equally delicious... Sweet & Salty (may be my next downfall!), Cinnfully Hazelicious, 2 Alarm Peanut Brittle, Comfort & Joy (a peppermint bark).

Make sure it visit next time you are at the market. And while you are there just go ahead and buy the bigger bag, I learned the hard way. A quarter pound doesn't last long enough.

GoodyTwos Toffee Company

10953 North Frank Lloyd Wright Blvd., Ste. 105

Scottsdale, Arizona 85258

480.575.0737

www.goodytwos.com

In the paper...

2010-04-06T13:51:00.000-07:00

In case you missed it, the Arizona Republic ran an article on Bob and the farm written by Jaimee Rose. She did a wonderful job capturing Bob's passion for farming and how much work really goes into growing all of the fresh fruits and vegetables McClendon's Select offers. You can read it here.

Sign up for the revolution...

2010-04-02T07:16:00.001-07:00

We were very excited to watch Jamie Oliver’s “Food Revolution” last week on ABC. If you have not had a chance to see it, I do think it is worth watching. Jamie has made a crusade of getting back into our kitchens and moving away from processed foods, both in our schools and in our homes.

To celebrate “Food Revolution” Aidan and I picked several recipes out of Jamie’s cookbook, “Jamie’s Kitchen” to make for dinner last Friday. We made the chicken stew, balsamic roasted tomatoes and the grape and rosemary calzones for dessert. I also made a cauliflower gratin for a side. We ran around the farm that afternoon picking out our ingredients. All of Jamie’s recipes stress fresh, seasonal produce and herbs. His cookbooks are also very instructional, showing even the basic techniques needed to complete a recipe, in case you need a little extra help. His recipes are not hard, but the outcome was fantastic.

His show is shining a spotlight on what is being served in school cafeterias and the impact that is having on children, their eating habits and the potential health dangers. It was so heartbreaking to see the children he was working with unable to properly identify a potato or completely confused when allowed to use actual silverware in their school cafeteria. It is so appalling and shameful that this is considered as acceptable.

I have been personally concerned about this same issue at my son’s school. My own revolutionary strategy has been to make Aidan’s lunch every day. It doesn’t seem like much, but I learned the value of it all too well. On one of the few days he had to buy his lunch at school, I had a very excited seven-year-old who later informed me that he got to have a certain sugar-filled cereal with colored marshmallows for lunch. I could not believe that this was what his school was serving. Even a kid who spends his days on an organic farm is hard pressed to turn down colored marshmallows when offered. I was horrified that this was even an option.

I have not missed a day of packing his lunch since.

Watch “Food Revolution” tonight and get inspired. Trust me, Jamie’s message can’t be stressed hard enough. Get this junk out of our schools!

I ate my heart out in San Francisco...

2010-03-25T10:28:00.001-07:00

Sean and I got to take off for a few days off to San Francisco. It has been nine years since we have been there, and while I was happy to return to the land of trolleys, bridges and fog, I really had no plans other than to dine at the city's fabulous restaurants. I took it very seriously. I did my research, asked some of my favorite chefs for recommendations, and took advice from our fathers before we went. It would be a sin to not share. That said, this post is dedicated that that deadly sin of gluttony.

Here's to San Fran...

Slanted Door: Bob insisted that we go to the Slanted Door the minute we got into town. Vietnamese food is not generally on my list of favorites, but the Slanted Door has changed my mind. I would have gone there just for the incredible view, but after the first course I only had eyes for my food. They do take reservations, but do so well in advance of your trip. If not, be prepared to line up outside for when they open at 11:00am. We were fortunate and got right in. It was packed within minutes. Make sure to try the Daikon Rice Cakes. They are prepared more like a polenta and oh so good! Go on a Saturday morning after you have explored the Farmer's Market at the Ferry Building, it is incredible.

Flour + Water: This is San Fran's version of Pizzeria Bianco. Their pizza is not the same, of course, but it is good enough to warrant a Bianco-like line outside before their doors open. We ordered a Marghertia and a Proscuitto and Radicchio, which were both worth the wait, but the real star was the Roasted Asparagus and Crispy Pork salad with a mustard vinaigrette. I even quizzed the waitress on the dressing without success. Guess we will have to go back.

Buena Vista Cafe: Out of homage to my Dad, we stopped by the Buena Vista Cafe for an Irish Coffee. This is the U.S. birthplace for Irish Coffee and since we were there right before St. Patrick's Day, it would have been unforgivable not to stop in. The real show is at the bar. Grab a seat and watch as these concoctions are whipped up. I asked, the bartender said he has only made about three or four million of them. He has it down to a science. This place is so my Dad. I could tell from the street that this would be a favorite of his.

Chinatown: I don't have a specific place to recommend, but Chinatown on a Sunday morning is something to experience. We wandered around just trying to take it all in. The markets there are fascinating, chaotic and exotic enough to warranted a stamp in my passport. There was everything from bins of chicken feet to buckets with live toads. We were enthralled. You must go experience it for yourself, and then go enjoy the Dim Sum. We found a little place on a side street and had enough food for a week for about $20. (No, I did not eat chicken feet or live toad.)

A16: This one was on my list to try, but then reinforced with Bob's recommendation. A16 is on Chestnut Street in Cow Hollow, a wonderful neighborhood that we returned to for further exploration. A16 is also known for their artisan pizzas, but we decided to go a different route. After I smelled the incredible roasted chicken the woman next to me ordered, I had to do the same. We also ordered the Citrus and Honey Gelatina for dessert. It came in a jelly jar and almost looked like a science experiment with layers of neon orange, cream and shaved ice on top. It was the perfect ending to the meal - light, refreshing and not overly sweet. Oh - and they serve Burrata! Need I say more.

Chez Panisse: We did have to make a trek across the Bay to Berkeley to go to the famed Chez Panisse, the birth place of local, seasonally prepared foods. They weren't joking about taking reservations a month out. With only three weeks planning, I was only able to get us a table at the upstairs cafe for lunch, but I was willing to take what I could get. Their menu changes with the seasons and I don't think that you can go wrong. We did get to enjoy the Pink Lady Apple and Currant Tart with Ceylon cinnamon ice cream.

Kokkari: This recommendation for incredible Greek food came from my favorite French pastry chef, Eugenia Theodosopoulos from Essence Bakery Cafe in Tempe. Chefs always know the best places to eat. Kokkari has a wonderful menu filled with Greek favorites, but it is their preparation that takes it up a notch. I ordered the Spanakotiropita and Moussaka, because when in Rome and all (or Greece as the case was). The food was as good as Eugenia promised, and it is also one of prettiest restaurants in the city. Warm and glowing, with a large fireplace with lamb roasting on a spit, I could have hung out there all night.

Blue Bottle Coffee: Even though our hotel had four coffeehouses within feet of the front door, we made the trek back to the Ferry Building for lattes at Blue Bottle Coffee. I have made it clear my love of latte art. Not just because they are pretty, but because it is usually the sign of a someone who takes making a good latte very seriously. I am willing to cross a town, take public transportation and wait in line for a good latte. Done and done.

So, to sum up our trip... Daikon Rice Cakes, Roasted Asparagus and Crispy Pork salad, Irish Coffee, Dim Sum, Citrus and Honey Gelatina, a Pink Lady Tart, Spanakotiropita, and a pretty latte. Am I missing anything?

Now, if you will excuse me, I need to fast and go to the gym. Or take a nap.

The Slanted Door

1 Ferry Building

San Francisco, CA

415.861.8032

www.slanteddoor.com

Flour + Water

2401 Harrison Street
San Francisco, CA
415.826.7000

www.flourandwater.com

The Buena Vista Cafe
2765 Hyde St (@ Beach)
San Francisco, CA
415.474.5044

www.thebuenavista.com

A16

2355 Chestnut Street
San Francisco, CA

415.771.2216

www.a16sf.com

Chez Panisse

1517 Shattuck Ave
Berkeley, CA
510.548.5049

www.chezpanisse.com

Kokkari Estiatorio

200 Jackson Street
San Francisco, CA
415.981.0983

www.kokkari.com

Blue Bottle Coffee

Multiple Locations in the San Francisco area

www.bluebottlecoffee.net

P.S. I took the above photo with my iPhone. If you go to the city, make time to drive up to Battery Spencer overlooking the Golden Gate Bridge. It will take your breath away.

Sweet!

2010-03-20T11:02:00.000-07:00

This ice cream truck has been getting a lot of press lately. And for very good reason!

Sweet Republic makes all of their ice creams, cookies, toppings and waffle cones by hand, using milk and creams from independent Arizona dairy farms. They do not use any artificial colors, preservatives or hydrogenated oils. Everything is natural, even down to the sustainably harvested birch wood for their ice cream sticks. I love that! Isn't this what ice cream should be? Just natural goodness.

But don't think that all-natural can't be indulgent as well. Sweet Republic's ice creams have been winning awards and accolades because of their incredibly sumptuous, and inventive, flavors. I love their Meyer Lemon and have a list of what I want to try next... Basil Lime Sorbet, Early Grey Tea, Malted Vanilla, and especially their Salted Butter Caramel. There is even one with Roquefort blue cheese and Arizona Medijool dates that I am fascinated with trying. That may be my next one!

Look for their 1959 Chevy milk truck at the Old Town Scottsdale Farmer's Market, or go visit their store! I love smart local businesses that show just how good being natural can be!

Sweet Republic

9160 East Shea Blvd.

Scottsdale, AZ

480.248.6979

www.sweetrepublic.com

Homemade remedy...

2010-03-11T10:08:00.000-07:00

Okay, given my post about the Parmesan Truffle Fries at Zinc Bistro, I thought I would share what I have been working on at home to help satisfy those cravings. This isn’t close to those sinful fries they serve, but it has helped me cope. Plus, I used purple potatoes, because who doesn't smile at a purple potato?

Roasted Fingerling Potatoes

All you need is to slice them very thin, toss in a little olive oil and sea salt. Cover a cookie sheet with aluminum foil and a little oil and spread out the potatoes. Bake at 400-degrees for 20 minutes or until a little crispy. Toss with truffle oil and shredded parmesan cheese.

I am officially in love with truffle oil. So, so good! And these little guys are perfect with a side of Lemon Aioli.

Lemon Aioli

2/3 cup mayonnaise

1 lemon, zested

2 tablespoons fresh lemon juice

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

A good dinner and a good cause…

2010-03-07T14:30:00.000-07:00

We had a lovely evening recently at FnB that was made all the more special because it was in honor of a good cause. Slow Food is an international non-profit organization that was founded to protect the heritage of food, tradition and culture in the face of a fast food lifestyle. It has become a member-supported movement that is focused on preserving the traditions of food that tastes good, is cleanly produced, and recognizes the connection between our planet and our plate. Slow Food members aim to be co-producers, not simply consumers, of food through being informed about how food is grown and prepared. Slow Food is also a lifestyle about stopping to rush of quick production, preparation and consumption of food and truly appreciating the quality and beauty of eating well. McClendon’s Select is a proud member of Slow Food.

Our dinner at FnB was to locally support Natalie Morris in the opportunity of a lifetime. Natalie has been accepted into the Master of Food Culture program at the Slow Food initiated school, The University of Gastronomic Sciences, in northern Italy, the birthplace of Slow Food. This is a highly competitive program and Natalie was fortunate to be selected for one of the fifty spots out of a thousand applicants worldwide. With this degree, Natalie will be able to return to Phoenix to impart her knowledge of food security and biodiversity and to promote those farms and ranches who actively live by these standards. The goal is to raise $40,000 to send Natalie to Italy for this year-long program.

Charlene Badman and Pavle Milic put on a wonderful dinner to raise money for Natalie and served beautiful pairings of locally grown foods with local wines from the Pillsbury Wine Company in Cochise County. (You can find Pillsbury Wines at the Old Town Scottsdale Farmer's Market.) FNB is always a showstopper, but they topped themselves for this dinner. I am so excited to see all of the incredible reviews and coverage of this still young restaurant. They have been even made the New York Times for their dedication to serving local wines.

To learn more about Natalie’s story or to make a donation online, please visit http://pledgie.com/campaigns/8035. This is an incredible opportunity for not just Natalie, but for our community to continue the education, promotion and benefit of sustainably produced foods. We wish Natalie the best and will be excited to see what she learns during her time there.

For more information about the Slow Food movement, or to become a member of the Phoenix chapter, please visit www.slowfoodphoenix.org.

Please watch...

2010-03-05T12:50:00.006-07:00

Please take a moment to watch Jaime Oliver's speech at the TED conference. He discusses what poor nutrition is doing to our country and our collective health. Through a culture of fast food, less home cooking and misrepresentation with food labeling, we have turned food into a dangerous weapon.

Jaime's desire is to educate our nation's children so that they may not fall into this cycle of poor eating habits. His facts about what our kids are eating at schools are harrowing and, sadly, all too true. He wants us to start teaching our children about food again by showing them how to cook, make better choices, and to take responsibility for what and how they are eating. So much of this is preventable, and he has real solutions that we can all partake in.

Take a moment to also visit his website at JaimeOliver.com. He also has a new show coming out on March 26th on ABC called "Jaime Oliver's Food Revolution" that follows his grassroots efforts to bring food education and a cooking initiative to the U.S.

I applaud his efforts and hope that his movement takes hold. Our kids deserve it!

New recipe...

2010-03-04T21:43:00.005-07:00

So I tried something new, in an attempt to combine two recipes, I hit on a winner.

Kale/Spigarello Chips

One handful Tuscan Kale

One handful Spigarello

Olive Oil

Sea Salt

Honey

Preheat the oven to 350-degrees.

Rinse the Tuscan Kale and Spigarello and dry thoroughly. Chop up both into bite size pieces. Toss with olive oil and sea salt and spread over a foil covered cookie sheet.

Bake the Kale and Spiagrello for 12-14 minutes until the leaves are crispy, browned at the edges, but not blackened.

Sprinkle a little honey over the top while still warm.

Sean loved them so much he called his mother and told her about them.

Good sign!

Good read...

2010-03-02T16:10:00.004-07:00

The March issue of AZ Magazine has a wonderful article about Bob and McClendon's Select. Jaimee Rose truly captured the magic he has created on the farm. Go check it out! It is the newest issue with five local Valley chefs on the cover.

Hooray!

2010-02-24T14:21:00.002-07:00

**Correction** Eugenia will not be at the market this week, but next Saturday, March 6th.

Good news to all of you who visit the Old Town Scottsdale Farmer’s Market, Eugenia Theodosopoulos from Essence Bakery Café will be bringing her delectable Parisian treats to the market this Saturday. She will be bringing her incredible croissants and brioche, as well as her famous French macarons. If you haven’t been to Essence in Tempe yet, make sure you find Eugenia on Saturday at the market and see what you have been missing. I am predicting you will need to get there early.

"You can't make a good salad without good produce."

2010-02-22T14:13:00.001-07:00

That was a quote from our server at Atlas Bistro after I heaped praise for the Roasted Root Vegetable salad I enjoyed. It is always fun for us to try a plate filled with all of our favorites from the farm and to see how a chef work with their flavors. This salad was such a great example of what is going on at the farm right now. It was warm and earthy, the roasted vegetables mixed with a creamy chevre cheese and pine nuts and topped with a mix of fresh greens. If I hadn't already ordered my entree, I would have had that salad for a second time.

On the other hand, had I done that I would have missed out on the Roasted Pheasant with Polenta and Greens, which was not something that should be missed. Atlas Bistro Chefs Joshua Riesner and Keenan Bosworth have created a full menu of well crafted dishes that focus on the best of the season.

Atlas Bistro is a small, quiet place, warmed by candle light and the fun part is that they are BYOB. Actually, BYOB is not something I usually enjoy, since I tend to forget that I need to come with my own until I am seated in a restaurant. However, at Atlas if you don't have a bottle, don't fear. The restaurant opens into AZ Wine Company. It really is much more enjoyable to wander through the aisles and find a wine that sounds right than trying to guess from a wine list. Make sure you pick out a good bottle, because the food deserves a strong pairing.

I also loved that Atlas Bistro also has a pretty loyal following, which is obviously returned in kind. There were a few tables marked with custom name plates for dedicated patrons. I don't know that I have seen that before, but I thought it said a lot about how much their regulars enjoy dining there, and how much they appreciate their patronage.

I am wondering how many times we will need to return to earn a name plate of our own. I think I am up for the challenge.

Atlas Bistro

2515 North Scottsdale Road, #18

Scottsdale, Arizona 85050

480.990.2433

www.atlasbistro.wordpress.com

While you are at the Farmer's Market...

2010-02-20T12:57:00.000-07:00

I wanted to give a shout out to one of our neighbor's at the Old Towne Scottsdale Farmer's Market. DeCio Pasta has a booth right next to the McClendon's Select check out area.

I have visited their booth a few times and have picked up a number of the different handmade pastas. Aidan loves to help me shop there. He really enjoys smelling the different flavors they offer, they are all so fragrant. DeCio Pasta comes in so many wonderful flavors, created through incorporating real vegetable purees into their dough. There are so many to choose from, including Garlic & Chive, Lemon Pepper, Wild Mushroom, Saffron, Artichoke Heart, Szechuan Orange Spice, to name a few. They do note on their packaging that their pasta only needs a few minutes to cook. This is a sign of really fresh pasta.

Their pastas are so flavorful, that you don't need to add much to enjoy them. They do have a number of recipes on their website that all look wonderful. We had their Sweet Potato Fettucini over the weekend and made an incredible dinner with just a little olive oil, parmesan and pine nuts. I received one of the best compliments from Aidan on this meal. He asked that I make it again.

You can find DeCio Pasta at the Old Towne Scottsdale Farmer's Market on most Saturdays, or visit their website to find one of the number of retailers around the valley that carry their products.

DeCio Pasta

800.397.0770

www.deciopasta.com

A lesson in asparagus and patience...

2010-02-14T07:08:00.002-07:00

One of the newest rows in the farm gardens doesn't look like much now, but good things are to come. Last February Bob planted a row of green and purple asparagus. Planting asparagus is a little like investing in the future. It is all about patience before payout.

The asparagus grows from dried roots and watered until the ferns comes up. Last September Bob stopped watering the plants and allowed for them to dry up once the weather started to cool off. Then he mowed them down and spread mulch over the stubble and began to water them again.

After the past few rain storms, the asparagus began to sprout and shoot up. In the first year of growing asparagus you can't really cut any to eat. Now that we are going into the second year, Bob is only able to pick about 40-50% of the crop. He will go through the watering, mowing and mulching cycle again. And again, we will wait.

But next year - watch out! Once the asparagus has had time to properly grow and root in the soil, it will provide a healthy crop not only in 2011, but for the next 25-30 years to come.

Good things are worth the time.

Thankfully asparagus doesn't require much patience in the kitchen, only the field. Boil a little water and Queen Creek Lime Olive Oil in a pan. Put the asparagus in for only a minute or two and season with sea salt. So good!

For your Valentine...

2010-02-10T21:50:00.004-07:00

I know that many will show their love via chocolates this Valentine's Day. Chocolate certainly says love to me. But what does organic, vegan, fair-trade chocolate say?

I recently discovered Wei of Chocolate at the Town & Country Farmer's Market. Sean took me down there and had me to sample some of their flavors to see what I thought. My husband has long since learned that chocolate is my cure-all for whatever is bugging me... bad hair days, no sleep, work stress, you name it. There have been times he has stopped to pick up chocolate on the way home just from sound of my voice on the phone. It never fails to work. My mother feels same way.

As a chocolate snob, I am always a little hesitant to try new kinds. I don't want silly chocolates with a lot of nuts or fillings. I want my chocolate to be midnight dark with a high cacao level and velvety smooth.

So it was a wonderful discovery to find exactly what I was looking for right at the Farmer's Market. I got to meet Lisa Reinhardt, the Chocolatier behind Wei of Chocolates. She let me try a few of her varieties while talking about her products. All of her chocolate is organic, vegan and fair-trade. As if I didn't love chocolate enough already, she really gave me a reason to feel even better about them and me. She uses a number of floral and herbal essences to enhance the chocolate. I tried chocolates with subtle chai and chili undertones that were rich and wonderful, but decided that I liked the Pure Joy the best. It is luxuriously dark with just the slightest flower essence to it.

Lisa's background is in mediation, that it shows in her chocolates. There is something very soothing to your senses when you take a bite. It does feel like a gift to enjoy something that feels decadent, while being good for you at the same time. I liked them so much that I went back and picked up a bag for my mother.

Lisa and Wei of Chocolate are at a number of farmer's markets and in some of the boutiques and spas around the valley. You can find her at the Town & Country Farmer's Market on Wednesdays and the Old Town Farmer's Market in Scottsdale on Saturdays. You can also buy online or find additional locations on her website.

If you really want to show someone you care, why not skip the big heart-shaped box and go for something that really expresses true love.

Wei of Chocolate

www.weiofchocolate.com

A different take on Valentine's Day flowers...

2010-02-10T21:10:00.002-07:00

Did you know that all of the flowers we sell at the market are edible? I realize that is a not exactly what most have in mind when buying flowers for Valentine's Day, but hear me out.

Snap dragons, calendulas, stock... all of these flowers are not only beautiful on your table, but also in your dish. You can sprinkle the petals from any of these flowers to add a hint of color and flavor to pasta, salads, or soups. Marsha arranges all of these together in little bundles that are sold at the markets.

Calendulas are also known as the Poor Man's Saffron, because of their sharp flavoring. Their petals also provide a subtle yellow tint to soups. Snap dragons come in the loveliest colors, but have more of a bitterness to them.

There are other flowers too that we don't sell at the markets that are edible as well. Those Valentine's Day rose petals add fragrance and color and their flavors can range from fruity to spicy depending on the type and color of the rose. The general rule with roses is that the darker the color the more pronounced the flavor. Take care to remove the white portion of the petal which can be quite bitter.

Pea blossoms, from either sugar snap peas or sweet peas, are slightly crunchy and have a delicate pea-like flavor. Also a fun choice! If you do decide to take a bite out of a flower, make sure you do your homework first. Not all flowers are edible. Also consider the flavoring just as you would with an herb or spice when adding a flower to your dish.

Of course, you can go old school and also present your Valentine any of these flowers in a pretty arrangement in a vase of water too. But why not think outside the box (of chocolates)?

A peek in the greenhouse...

2010-02-09T09:34:00.000-07:00

There is a lot going on in the greenhouse right now. Aidan and I took a ride out to see what was growing.

There are rows and rows of all sorts of little plants being nurtured along before they are taken out to the fields.

The basil will be taken out and planted within the next two weeks. The tomatoes will be in the ground around the first of March. The eggplant and peppers will go in after that, weather permitting.

Until then, they get to live here in this sunny little space.

Oh la la...

2010-02-08T07:55:00.000-07:00

A few months ago Eugenia Theodosopoulos told us that her friend and mentor Jean Louis Clement was coming from Paris to work with her at Essence Bakery Cafe. He was coming for a week to help Eugenia and her staff refine and perfect some new recipes and products for the bakery. Jean Louis is a Meilleur Ouvrier de France (MOF) en Boulangerie/Veinnoiserie recipient. He earned the MOF award in bread baking. This is the highest and most distinguished honor a chef can receive in France and Jean Louis was presented the award by the President of France.

I asked if I could come and just sit and observe (and hopefully taste test, sample and indulge) while they went about their work. Sadly, as excited as I was to meet Jean Louis, when that day came I had a head cold that no chef would want near a kitchen.

But lucky for me a little box from Essence found its way to me and look what was inside!

It was a beautiful sampling of the croissants Eugenia and Jean Louis created. There was one traditional croissant, as well as a two an chocolate and almond version. They were perfect and a reminder nothing can replace authenticity. These croissants are the real deal, not Americanized version of a croissant. A Parisian would be proud.

Each bite took me through a million buttery layers from the top crunchy shell down through to the airy center. They have a rich buttery decadence with just a hint of salt. Croissants are so beautifully complex. They are light and yet rich, flakey and still chewy, they can be a breakfast or a dessert. I would have thought that the chocolate would be my favorite, but the almond croissant won out. I don't know what it was, the sweet almond filling, the dusting of confectioners sugar on top, the little slivers of almonds. All of them were thoroughly enjoyed in our home.

I am still very sad that I missed meeting Jean Louis and watching as he and Eugenia create a little of Parisian magic in Tempe, but I am so grateful to now enjoy the results of their work. You too can enjoy the gift that she and Jean Louis brought to our valley at the Essence Bakery Cafe. You can also see them for yourself online. Eugenia posted a video of their work on her website. Bob said he didn't know that croissants could taste like that. They can, although not on this side of the Atlantic, until now.

Essence Bakery Cafe

825 W. University Drive

Tempe, Arizona 85281

480.966.2745

www.essencebakery.com

A seat with a view...

2010-02-06T09:56:00.000-07:00

Want a good seat at a hot restaurant? Bypass the wait and pull up a chair at the kitchen bar at St. Francis. There are only four seats, and they are first come first serve, but it is dinner and a show if you can snag one. We had the same great service sitting there and it provided a wonderful stage view of a well run kitchen at work. I would always sit at the kitchen table in a restaurant if possible. Cooking has become my spectator sport, and I never tire of watching the pros at work.

It does, however, make ordering a difficult task. I kept consulting the menu and changing my mind as I watched their staff at work. I didn’t catch the name of the cook who was manning the large brick oven that is the centerpiece to their kitchen, but he had a beautiful rhythm going preparing different dishes and moving them around in the heat. He had so many different dishes coming through at once and made it all look so easy. It was a choreographed dance with food.

If I could have, I would have ordered one of everything going through that oven, but I finally settled on the Roasted Chicken with the Green Garlic Mashed Potatoes in a heavenly mushroom sauce. In that wood-fired heat, the chicken skin was perfectly roasted while the meat remained so moist and tender it fell off the bone. All of the flavors melded together perfectly. Sean’s Arctic Char salad was the same. He had a beautiful piece of Char that was atop a colorful salad of beets, potatoes and herbs with a light lemon vinaigrette that really complemented the fish. All of the other dishes we had to admire as they were ushered in and out of the heat, but I made mental notes of what I hope to try in the future. I do have some serious lust now for my own brick oven. There is no substitute for wood-fired cooking.

Oh… and good news! St. Francis is now serving lunch. They have a fixed lunch menu available Tuesday thru Friday from 11:30am to 2:30pm. There is also a three course Business Lunch Special available, that looked wonderful, especially the part where they promise that you can be in and out in 30 minutes. Although there were no promises that you won’t want to linger.

My step-mother Lisa booked a lunch there this past Wednesday. She said it was incredible and that they made good on their 30 minute promise. They even sent her off with a small bag of warm cookies. She loved it so much (in particular the salad) that she booked a second business lunch there for Friday.

St. Francis

111 East Camelback Road

Phoenix, AZ 85012

602.200.8111

www.stfrancisaz.com

When you have lemons, make pasta...

2010-02-04T10:10:00.000-07:00

I have a new rainy day activity for Aidan and me. During recent storms, we spent an afternoon making homemade pasta, something I haven’t done in far too long and I have missed way too much. I credit Wade Moises at Pasta Bar for inspiring me to elevate my pasta efforts. There is just no comparison between store bought and handmade, and after a recent trip to Pasta Bar I have been joyfully ruined.

With the right equipment, handmade pasta is a relatively easy endeavor. The KitchenAid pasta rollers work well, but their food grinder attachment with smaller plates I think work the best for making thin spaghetti noodles. That, and it felt like a Play Dough maker to my seven-year-old sous chef.

Handmade pasta doesn’t need much to be wonderful, but I will say be very mindful of time. It will cook better and clump less if you make allowances to have it properly dry after you have rolled it, and then to allow it only minimal time in the boiling water. This isn’t the hard stuff that comes in a box, it only takes a minute or two to reach a proper al dente consistency.

This pasta also doesn’t need to be dressed up to fancy either. Simple is better. I usually do a pesto or simple tomato sauce when I make pasta, but this time I took advantage of all of the wonderful lemons we have available and made Aunt Pat’s Spaghetti al Lemone recipe to serve with it.

It was a little sunshine on an otherwise gray day. Enjoy!

Pasta Dough

1 1/2 cups unbleached flour

2 eggs

1 tablespoon olive oil

1 teaspoon salt

1-4 tablespoons water (less is better)

Place flour, eggs, olive oil and salt in a food processor. Process for 15 seconds, adding water a few drops at a time until a ball starts to form. Once the ball forms, run the machine for another 30-45 seconds.

Remove the dough and wrap in plastic and allow to sit for 15-20 minutes. If you are using a KitchenAid mixer, cut pasta into small sections and push through the grinder, using the plate with the smaller holes for spaghetti. You can also use this pasta recipe with other pasta rollers for thicker noodles.

Cut the pasta at the desired length and allow to dry, either on a drying rack or spread out on parchment paper. The longer you allow the pasta to dry, the less like it will be to clump when you cook it. I would suggest you allow it to dry for at least an hour.

Cook the pasta in boiling salted water for no more than 2-3 minutes. Check the pasta as it cooks, it will cook very fast.

Spaghetti al Limone

1 1/2 freshly grated Parmesan cheese

1/4 cup lemon juice

2/3 cups extra virgin olive oil

1/2 teaspoon sea salt

1/2 teaspoon fresh ground pepper

1 teaspoon lemon zest

2 cups firmly packed basil leaves

Combine the Parmesan and lemon juice. Combine the rest of the ingredients, except for the basil, mixing to "melt" the cheese in the oil. Toss sauce with pasta, top with basil leaves and serve.

A little of Paris in the rain...

2010-02-02T14:59:00.000-07:00

My name is Kate and I am addicted to the Parmesan Truffle Fries at Zinc Bistro.

There! I said it.

So much so I was at Zinc Bistro twice last week to satisfy my cravings. Just writing this is making me think of them again. These fries have started to take over my life. I have even begun my own quest to fulfill these cravings at home, experimenting with different potatoes and truffle oil, even searching to make the perfect aioli to dip them in just to scratch that itch. It is a sweet, sweet agony…

Try as I might though, there is no substitute for the real thing. And there definitely is no replicating that feeling of escaping off to Paris that Zinc Bistro has emulated so perfectly. You feel chic just sitting in one of their red booths, surrounded by the tinned ceiling, hardwood floors and long zinc bar. I was saddened that the pouring rain (both times) made sitting in their little garden patio off limits, but the candle lit glow inside helped to warm us.

Now I did try other things as well, a wonderful goat cheese ravioli with oxtail on one visit, along with the farm vegetable salad (wonderfully mixed and dressed), and their lunch special of an open-faced flank steak sandwich with mushroom soup on the second visit. Both were wonderful choices, the perfect comfort foods to chase away those rainy day doldrums.

Oh, but those fries…

Zinc Bistro

15034 N. Scottsdale Road, Suite 140

Scottsdale, Arizona 85254

480.603.0922

www.zincbistroaz.com

This time it's about lunch...

2010-01-31T16:34:00.000-07:00

I stole my husband away from the Town & Country Market the other week for a quick lunch at The Parlor Pizzeria. I know hectic market days are, but look at this Roasted Beet Salad and Funghi Pizza. Man, I love that beet salad.

Wouldn't you steal away too?

(Don't worry, Sean brought some of that pizza back to Bob.)

The Parlor Pizzeria

1916 East Camelback Road

Phoenix, AZ 85016

602.248.2480

www.theparlor.us

Food for thought...

2010-01-28T09:28:00.002-07:00

We have been receiving a cinematic education lately on what is really afoot in the food industry. “Food Inc.” really set off a quest for all of us as a family to explore further into what is going on with our national food system. Bob certainly does his part in taking great care to cultivate and grow organic produce. But while I have a very fortunate position of eating locally and knowing my farmer, I am very aware that this is a vanishing reality in our society.

Our most recent viewing was of the movie “Ingredients”. This film really focused on produce and the changing practices of how it is grown, sourced, and used at a mass scale today in the United States. Our disappearing farm lands have made the local farmer almost extinct. In fact, “Farmer” is no longer an occupation choice in the U.S. Census anymore. We have become a nation that has been brought up and educated by the fast food industry that relies on sourcing based on price and not flavor, and year-around availability over freshness. Our food is brought in from around the world, sometimes coming from the poorest countries that use substandard practices in farming and spraying foods. As a result, the United States pays less for food and more for medication than any other country in the world. One in three children born after the year 2000 while develop Type Two Diabetes. These are frightening trends that are so easily preventable.

There has been a growing collaboration between top chefs, educators and small farmers across the country to combat these realities. Celebrated chefs like Alice Waters have sought out organic farms to find the freshest produce. In the early years of her culinary training, she saw what was readily available to chefs in France, and that it simply did not exist in the United States. Both the mentality and accessibility of using locally grown foods was disappearing. It was through her hard work, and chefs like her, that small farms were brought to life again. They are working in tandem to refocus our priorities on the how we are feeding our families. It is this joint effort that has both proven that the relationship between organic farming and eating locally is not only sustainable, but also a healthier choice, not just for the individual but for our society as a whole.

As the film notes, we have a choice to make, pay the farmer or pay the doctor.

www.ingredientsfilm.com

Simply Perfect...

2010-01-21T11:39:00.005-07:00

I love when simple things are done simply well. The ability to beautifully prepare something seemingly easy is the mark of a true talent, because if it was truly easy, we could all do it. Pasta seems like it should be the most straightforward of culinary feats. But when you have had it done well, really well, you realize that perhaps something as basic as pasta can in fact be quite complex.

I have always thought of pasta as more the vehicle to showcase other flavors, rather than being the star itself. That was until I was introduced to fresh, handmade pasta. The ingredients seem easy enough, a little flour, some olive oil, salt, egg, but in the hands of an expert, these elements can come together as pure magic all on their own. And magic is what you will find at Pasta Bar.

Pasta Bar is not an Italian restaurant, it is a pasta restaurant. Their focus is completely on making the extraordinary out of something quite common. Everything on their menu revolves around the pasta. From the first dishes to the accompanying sides, everything is selected and edited to make sure that the pasta is properly highlighted and enjoyed. And let’s face it, if you are going to a place with pasta in the name, wouldn’t you want it to stand out?

Wanting to see exactly how good they are at making pasta, I selected one of the simplest dishes, the Bavette al Cedro, which is lemon, Italian butter and a little Parmigiano. It melted in my mouth. The flavors were balanced perfectly, and it was evident that the handmade pasta was done with care. Sean went with the more complex Orecchiette all Puttanesca, described as having twelve ingredients from the Neopolitan streetwalker’s pantry. He was equally impressed (both with the dish and the description). With both we saw how these dishes can be elevated at the hands of a master.

As per our usual, we ordered the local farm vegetables as a starter. It was a beautiful presentation that included three offerings, one with citrus, one with butternut squash, and one with an unexpected pairing of beets and walnuts that worked wonderfully well together.

It would make sense that we would both be so delighted. Wade Moises, Pasta Bar’s chef, learned his craft from Mario Batali, a true connoisseur of pasta. In our house even Aidan knows that Mario Batali equals good pasta. Wade trained at Babbo and Lupa, two of our favorites in New York, before coming to Phoenix. Wade and Nick Gentry also brought a little of the big city feel to their restaurant. Entering Pasta Bar feels a little like sneaking into a speakeasy. The entrance is in the back, hidden from the street by two other restaurants. And like a speakeasy, there is a cozy, private feeling and a well thought out menu of libations. If you go, order yourself a Jack’s New Fashion, their updated take on an Old Fashion. Just like the pasta, you will be dazzled.

Pasta Bar

705 North 1st Street, Suite #110

Phoenix, AZ 85004

602.687.8704

www.pastabaraz.com

"Fresh" the movie...

2010-01-13T14:44:00.000-07:00

Bob, Marsha, Sean and I got to have a screening of the movie “Fresh”, a new documentary along the same vein as “Food Inc.” Much like “Food Inc.” the movie casts light on the travesties that have been incorporated into our nation’s food system under the guise of innovation and mass production. This is a story that cannot be told often enough and I am glad to see that there is another voice added in carrying this message mainstream. They highlight farmers, educators and grocers that are bucking convention in the name of personal and environmental health.

The movie did spend a great deal of time with Joel Salatin, the farmer featured in Michael Pollan’s book, “The Omnivore’s Dilemma”. He is quickly becoming a rock star to me for his outspoken opinions on the industrial model of agriculture and his dedication to sustainable farming. He is very articulate and educated about the effects of chemicals and industrialized farming. His philosophy to farming is more holistic with a symbiotic cycle between his livestock, poultry and grazing fields that is not only organic but productive and sustainable. Just seeing him talk to his hens made me want to cry from happiness. “Good morning ladies!” is how Joel greets them each morning.

Seeing the other hen houses just made me want to cry.

“Fresh” is a stark look at what our current food supply is doing to our environment, our health, and frankly, our standards. This isn’t just a movie, “Fresh” is a call to action. For more information on how you can see the movie, or what you can do to support the movement, visit www.freshthemovie.com. It is well worth the time and effort.

Perfect roasted carrots...

2010-01-08T07:38:00.000-07:00

My roasted carrots have never been as good as Marsha's. They are good, but they just weren't there. I finally asked her out of frustration how she gets her carrots that perfect combination of caramelized crunch on the outside and buttery softness inside.

Here's the secret... she steams them first!!

Now you know too. Just steam the carrots for 3-4 minutes, then toss with a little olive oil and sea salt and roast for at 350-degrees for 20-30 minutes, depending on how dark you want them.

It will work - I promise!

Warming up in Flagstaff...

2010-01-07T10:40:00.004-07:00

We got to have a brief break during the holidays to go play up in the snow. Even as native Arizonans there is just something about seeing snow during December that just feels right. That said, I only lasted so long before needing to warm up and Criollo Latin Kitchen was the perfect spot to do just that.

Having just opened in December, Criollo is right in the middle of Flagstaff’s downtown located on San Francisco Street. I have always loved Flagstaff for its seasons and merciful temperature drop from Phoenix in the summer months. It has been nice to see the transformation that has been taking place up there over the past few years. The downtown area has begun to mature with the emergence of independent shops, galleries and restaurants are starting to add a local flavor and become a destination all their own. Criollo is adding its own flavor, Latin to be exact, that was missing from this mix. It is owned by Paul and Laura Moir, the same people who own Brix in Flagstaff, another favorite haunt of ours when in the northern country. If you haven’t tried Brix, that alone is worth the two hour drive.

Having spent the morning playing in the snow and working up an appetite, Sean, Aidan and I were ready to attack the menu when we got to Criollo. I was so hungry and cold at that point I would have settled for nearly anything. Thankfully I didn’t have to settle at all. Criollo offers brunch, lunch, dinner and tapas menus, although they offered to prepare us anything from their repertoire. A big thank you for that, since I couldn’t get past the Fingerling Potatoes with duck fat, sea salt and aioli on the tapas menu before looking at what they offered for lunch. Aidan turned his nose up at the aioli at first, but after accidentally getting a taste, he nearly finished off the whole plate.

Not to worry, I did have a Sandwich Cubano coming. I love a good Cuban Sandwich, and this one ranked right up there with the best. Sean and Aidan both went for the fish tacos, once they heard that they came with Mahi Mahi. I only got the briefest of bites from Aidan’s taco, since he was being a little territorial, but after having had a bite, I completely understand. The entire menu offers wonderfully authentic selections that all come with great care paid to organic ingredients and sustainably raised meats. Oh, and they have churros for dessert with Venezuelan chocolate! We were happily full by that point, but Sean has never turned down a churro. Why don’t all churros come with Venezuelan chocolate?

Flagstaff had been long overdue for noteworthy fare when Brix finally arrived four years ago. Brix turned up the notch for Flagstaff dining, moving away from the college/ski town fare to true cuisine. Criollo Latin Kitchen follows in that same tradition. It is nice to now have some real dining options in Flagstaff.

Latin food in cold weather, what a revelation!

Criollo Latin Kitchen

16 North San Francisco

Flagstaff, AZ 86001

928.774.0541

www.criollolatinkitchen.com

New Year's Pop!

2010-01-04T13:42:00.003-07:00

To paraphrase a dear friend, "Santa came and went, the ball dropped in Times Square, and the holidays are now officially over. Sigh!"

I feel the same way.

I truly love all of the gifts of family, friends, and food that come during the month of December, but now I am readying myself for a new year. I spent the weekend putting away the rest of my holiday decorations and finding room for all of Aidan's new treasures. Two days of picking up, boxing up and cleaning up made me yearn for one last seasonal treat.

This is a recipe from Julia Child for Popovers. I didn't make these little beauties for Christmas Eve, opting for a Yorkshire Pudding instead, although these may make the menu next time. I am sure they will go wonderfully with Prime Rib, but I found that they were perfect on their own with just a little honey.

They ended up being just the pick-me-up I needed to get through that post-holiday slump and excited for the start of 2010!

Julia's Perfect Popovers

Makes a dozen

1 cup all-purpose flour

1 cup whole milk

1/2 tsp salt

3 large eggs

2 tbsp unsalted butter, melted

Preheat oven to 425-degrees, with rack on the lowest rung. Lightly butter or oil popover or muffin pans.

Allow of the eggs and milk to sit out to reach room temperature.

Blend all ingredients together until smooth. Fill each muffin cup with 1/4 cup of batter. Bake for 25 minutes until popovers are nicely browned. Turn temperature down to 350 and bake for another 15 minutes.

The popovers will be a little doughy in the center, which is ideal. Serve immediately. You may also freeze these in an air tight container and then reheat at 350-degrees for 10 minutes.

Enjoy!

Happy New Year!

Happy Holidays!

2009-12-24T14:07:00.004-07:00

Happy Holidays!

I apologize for the radio silence lately on the blog. 'Tis the season to be busy! But now with the shopping done, the gifts wrapped, cards ordered (not sent... the blog isn't the only thing I have been neglecting), all I have to do now is prepare for a Christmas Eve with twelve of my favorite people in the world.

Here is a preview...

Picked up a medley of potatoes from the Town & Country market yesterday.

Put a wound up seven-year-old to work in the kitchen.

Peeling carrots is helpful in making a very long day a little more bearable.

And he did a pretty good job of it too. (Not to worry, I did help with the cutting.)

And then my kitchen help decided he had a better way to pass time on Christmas Eve.

Next up, prepping this bad boy for this evening's dinner.

Nope, not intimidated at all.

Okay, a little intimated. I called Marsha in for reinforcements.

Got Christmas crackers from Lisa for the table. Check.

And plenty of wine glasses. Check. Check.

Just need to choose the right cookies for the big guy. Gotta keep Santa fed tonight too!

We will miss you this weekend, as McClendon's Select will not be at the Old Town Scottsdale Market on Saturday, December 26th, but we will return to the market next Wednesday at Town & Country.

From all of the McClendons, we wish you and yours a wonderful holiday!

Merry Christmas!

Holiday Market Schedule...

2009-12-18T09:20:00.002-07:00

Just a little heads up on our holiday schedule for the coming week!

McClendon's Select will be at the Old Town Scottsdale Market tomorrow, Saturday, December 19th, and at the Town & Country Farmer's Market on Wednesday, December 23rd, during our normal hours.

However, we will not be at the Old Town Scottsdale Market on Saturday, December 26th, so that our employees can enjoy the holiday weekend with their family and friends.

Our schedule will resume the following week. We will be at Town & Country on Wednesday, December 30th and at the Scottsdale Market on Saturday, January 2nd.

We look forward to seeing everyone over the next week and helping you prepare for your holiday dinners!

Happy Holidays!

Holiday Dining Recommendations...

2009-12-16T16:00:00.000-07:00

I love this time of year!

Everything about the holidays is just magic to me. One of my favorite things about the season is just being in the presence of my family and friends. More than the lights and music and gifts, sharing a meal with the ones I love makes this time of year truly special.

So, here are a few thoughts on where to go to celebrate some of these holiday moments...

To catch up with the girls after a marathon day of Christmas shopping... Calistro California Bistro

Calistro Beet Salad

To have a good home cooked meal without messing up your kitchen... Rancho Pinot

To skip the company potluck and have lunch out with your coworkers instead... The Parlor Pizzeria

To impress your boss before the bonus check is written... Noca

To refuel in Flagstaff after driving up to play in the snow... Brix

To give a true foodie a meal to remember... Binkley's

To feel better about food after too many Christmas cookies... True Food Kitchen

To give a hostess gift that will guarantee you an invite next year... Essence Bakery Cafe

Essence Macarons

To surrounding yourself with new friends, even if your dining alone... FnB

To leaving town without braving Sky Harbor or the I-10... Zinc Bistro

To have an excuse to dress up and go out on the town... St. Francis

To grab something warm to drink because it is actually cold outside... Lux

To show your East Coast relatives how pizza is really done... Pizzeria Bianco

Pizzeria Bianco Margherita Pizza

To have a truly romantic New Year's Eve Date... Quiessence at South Mountain

Have a wonderful time working your way through this list.

I know I will!

FnB = LuV

2009-12-14T07:06:00.000-07:00

Sean and I got to spend an evening at the newly opened FnB in Old Town Scottsdale. FnB is for Food-and-Beverage, and they definitely deliver on the name. For those of you in mourning over Sea Saw, as I am, you will be happy to know that Charlene Badman and Pavle Milic have recreated that same space with their own version of culinary genius. The menu and atmosphere does not at all resemble its previous life under Nobou Fukuda’s direction, but you will find that you are still dazzled by both a wonderful meal with inventive flavor pairings and the entertainment of a little kitchen theater while you dine.

I love watching a talented chef at work. I have spent years at Marsha’s kitchen counter while she creates her magic, all of it seemingly effortless. The bar at FnB offers this experience. The newly transformed space is very welcoming to pulling up a chair and watching as Charlene graces the kitchen. I found myself simultaneously enjoying what I had ordered and at the same time making mental notes for my next trip while I saw her create one beautiful dish after another.

Charlene Badman offers up a menu that displays the same culinary prowness she demonstrated at Rancho Pinot with selections that include Roast Jidori Chicken, Fried Green Tomatos with Green Goddess dressing (yes, please!) and Boneless Trout with Sunchokes, Caramelized Onions and Dill. All items we tried and enjoyed, along with a Cauliflower Gratin, a previously mentioned favorite of mine on the blog. Our conversation was interrupted throughout the meal with exclamations of “Oh wow! You have to try this!”

The new decor is very inviting, but it is Pavle's attentiveness that makes you feel at home. I felt like I was a regular on my first night. Charlene offered us a taste of a new item of Braised Leeks with a Fried Egg on top that will soon be added to the menu. There was also a side of bread, to make sure we enjoyed every last bite, since the sauces were as much of a star as the dishes they accompanied.

Just when I thought we couldn’t take anymore, we saw her at work on a dessert, and found the strength to continue. Not wanting to chose favorites we ordered both the Crème Brulee with Meyer Lemon and an Apple Crisp with homemade Vanilla Ice Cream. Sean is a Crème Brulee fan (and snob, to be honest) and he declared Charlene’s to be the best he had ever tried. Plus, nothing is cooler than seeing a Crème Brulee caramelized with a branding iron. Told you it was kitchen theater.

My only regret was that we missed the Bread Pudding, made with the Chocolate Cherry Bread sold at the Old Town Scottsdale Farmer’s Market. That bread is my downfall, I have already hoarded some away in my freezer to save for Christmas morning. I can’t imagine what it must be like with Charlene working it into a bread pudding. Guess I will have to go back.

FnB is a such beautiful new addition to Old Town Scottsdale. I wish Charlene and Pavle all the success they so richly deserve. There must be good karma in that kitchen, because I foresee enjoying wonderful evenings there once again.

FnB

7133 East Stetson Drive, #2

Scottsdale, AZ 85251

480-425-9463

(I do not know of a website as of yet, but go find them on Facebook. They have a growing fan base, myself included!)

Dinner Coup...

2009-12-11T07:08:00.001-07:00

Celebrating a special occasion? A quiet anniversary? Big milestone? Maybe you just need to celebrate that it's Tuesday with someone special?

Coup des Tartes is such a wonderful place when you have something special to celebrate. Cozy and romantic and with such delicious food, it just feels like an occasion when you walk through the door. Coup des Tartes has the intimate feel of a restored home with little rooms, a courtyard, and tables near the fireplace. Maybe it was the candlelight, but it seem like every table had something to toast.

We had to order a tart. We chose the Three Onion Tart and Rocquefort salad to start. I enjoy dessert tarts, but savory ones are always more interesting and creative to me. They are complex to pull off successfully. Let's just say the the restaurant is aptly named, it was beautifully done.

I also enjoyed the Chicken Coup with an argula cream sauce. I have never had an argula cream sauce, but I know that I will again. Sean had the Pork with a wonderful mustard sauce, which I enjoyed sopping up with their bread. It was a lovely evening and Coup des Tartes did make an ordinary Tuesday evening extraordinary.

If you go, do know that they do not have a wine list. For a small corking fee you can bring your own bottle. So even if you are just needing a night out, pick a favorite vintage and let Coup des Tartes help to make dinner out an event to remember.

Coup des Tartes

4626 N. 16th Street

Phoenix, AZ 85016

602.212.1082

www.nicetartes.com

Houston... I'll have the squash!

2009-12-08T15:20:00.000-07:00

One of the things I enjoy ordering when I visit a restaurant that buys from McClendon's Select is the vegetarian plate. I have found that restaurants that care about buying organic usually take great pride in how they prepare vegetable dishes. I love seeing what different chefs do with our produce and the vegetarian plate always offers a beautiful presentation that highlight the flavors of what we grow.

Both Houston's restaurants in the Valley have worked with McClendon's Select for some time. I have ordered the vegetable plates at both and have been always interested to see how they use what is in season. I can tell you that right now Houston's Scottsdale is serving our Spaghetti Squash in a way I have never had before, but one that I hope to replicate at home again and again.

The Spaghetti Squash came sauteed in olive oil with golden raisins, spinach, Chanterelle mushrooms and a little Parmesan-Reggiano. It was delightful! Those flavors all worked so well together. Sean had ordered the snapper and came with a side of it as well, which is a good thing, because I wasn't sharing. We enjoyed it as much as their famed Chicago-Style Spinach Dip, which says a lot.

So, all you carnivores out there, take a walk on the vegetarian side every now and then. You never know what you are going to find!

Houston's Scottsdale

6113 North Scottsdale Road

Scottsdale, AZ 85250

480.922.7775

www.hillstone.com

Good Morning!

2009-12-02T21:05:00.000-07:00

What a wonderful way to start a day!

Sean, Aidan and I called my Dad and step-mother Lisa the other day and asked if they wanted to take a trip with us. That it involved a promise of hash browns was met with an enthusiastic response.

The five of us went to downtown Phoenix for Matt's Big Breakfast. We remember Matt and Erenia from their days at Pizzeria Bianco's. I was so happy for them to see the crowd around their front door patiently waiting for a table. (Don't fear... the wait was short and worth it!)

Before I get started on the food, let me just say that the service was impeccable. Our coffee never reached the bottom of the cup, our food arrived in a blink, and any request was answered before asked. And they were nice.

There is a reason it is named Matt's Big Breakfast, because they do treat breakfast like a big deal. Lisa and I decided while we were enjoying the sunshine outside that we were going to order whatever it was that we were smelling. There was the most wonderful rosemary, potato aroma teasing us. Lucky for us that all of their breakfast items come with a side of those home fries or the hash browns. I did go with the fries, but only after I made a deal with Dad that he order the hash browns. I will report that both were as heavenly as they smelled! (Yes, I did steal from my father's plate.)

Aidan had the waffles... which he told me to write that they were wonderful with 1,000 exclamation points. Can't say more than that. Actually we all felt that way about what we chose. Sean and Lisa both had something called "The Hog & Chick", a dish they enjoyed as much as the name.

Just as we were all feeling happily full and fulfilled a plate of pancakes somehow ended up on our table and we rallied. Now, to clarify, I like pancakes, but truthfully a pancake is a pancake. They all taste more or less the same to me. That is until I had Matt's pancakes. The five of us dug in greedily, all of the same opinion. I don't know how they make them - but those pancakes were like nothing I have had before.

We drove home happy and all in need of a nap. I am pretty sure that Dad and Lisa will take this trip with us again. Only next time it will be on the promise of pancakes too!

Matt's Big Breakfast

801 North 1st Street

Phoenix, AZ

602.254.1074

www.mattsbigbreakfast.com

Happy Thanksgiving!

2009-11-25T21:03:00.000-07:00

Happy Thanksgiving!

We are so thankful for your tremendous friendship and support. We will miss you this Saturday as we will not be at the Old Town Scottsdale Market, but we hope to see you next week as we resume our normal market schedule.

Have a wonderful holiday weekend!

The McClendon Family

Cool beans...

2009-11-24T10:17:00.000-07:00

We recently started carrying Rice Beans. This cute little beans look like large grains of rice and have an incredible flavor. Marsha prepared some for me to try the other night and they were wonderful. When I asked her how to prepare them, her reply was "Oh, you know, just like you make beans."

Umm... okay.

I did get a little detail from her, including that rice beans do cook faster than other types, which was good to know. The result is definitely worth it.

Rice Beans

3 cups of rice beans

Water

Chicken Stock

1 or 2 cloves of garlic, chopped

1/2 onion, chopped

1 ham hock

1/2 tsp. of salt

1/2 tsp. of cayenne pepper

Cover the rice beans with 1/2 water and 1/2 chicken stock, enough to cover the beans with 2" to 3" of liquid. Add the garlic, onion, ham hock and seasonings. Simmer in a crock pot or on the stovetop for one hour.

These beans would be really good with chopped kale, chard or spinach. Just a thought!

My toast to Fred...

2009-11-22T11:47:00.000-07:00

Ahh… Tarbell’s!

Walking into Tarbell’s feels like a sort of homecoming for me. I don’t remember exactly the first time I set foot in this Phoenix mainstay, but over the past fifteen or so years, Tarbell’s has been the site for many fond memories. Quiet and cozy and sparkling like a jewel box by candlelight, dining there has always made lovely moments all the more special. Sean and I had one of our first dates at Tarbell's and several since. I have also celebrated holidays, milestones and once reserved their private dining room to surprise my mother on her birthday.

But when I go to Tarbell’s it is always my dear friend Fred who I remember most. I could always count on seeing him at the bar, eating his dinner and holding court. He loved being there. I don’t know if it was the food or ambiance or just that he seemed to know everyone who entered. More often than not, when we went Fred was there. He passed away not too long ago and had made clear instructions to have a party for his friends there months later. This came as no surprise to any of us who knew him. It was a wonderful celebration. Tarbell's outdid themselves to honor their friend too.

Something about that says more to me than any of the awards or kudos Mark Tarbell and his team have rightly won over the years. The food is all wonderful, but I have always been most partial to the Scottish Salmon. On our recent visit, I stuck with my favorite, while Sean had the Alaskan Halibut with kohlrabi and Napa cabbage. We did both share in Mark's Mom's Mac and Cheese. I do love that Tarbell’s is generous enough to have listed a number of recipes of their signature dishes on their website. I have tried my hand at a few, but I always enjoy them more there. Over dinner we reminisced and drank a toast to our friend. I wish we could have sent him a drink too. He would have liked that.

Tarbell’s is just that kind of place.

Tarbell's

3213 East Camelback Road

Phoenix, Arizona

602.955.8100

www.tarbells.com

Thanksgiving Week...

2009-11-20T07:42:00.001-07:00

We are very excited that the holidays are upon us. We look forward to seeing everyone and helping you prepare for your Thanksgiving feasts. McClendon's Select will be at the Town & Country Farmer's Market on Wednesday, November 25th during our normal hours from 8:30am to 2:00pm.

However, McClendon's Select will not be at the Old Town Scottsdale Market on Saturday, November 28th in order to give our employees a chance to share the holiday weekend with their family and friends. We will be returning to the Scottsdale Market on Saturday, December 5th.

We hope that everyone has a wonderful holiday and a chance to celebrate with those dearest to you.

Interview: Jay Wisniewski, Caffe Boa

2009-11-17T10:34:00.001-07:00

I recently had the chance to sit down and talk with Jay Wisniewski the owner, head chef and wine specialist of Caffe Boa in Tempe.

Jay has owned Caffe Boa since 1994. Their original location was a small venue down Mill Avenue from where they are currently. I had enjoyed many wonderful meals on their old patio hanging out with friends or grabbing a bite before attending events at Gammage. Their current location has the same winning combination of a great patio, upscale menu and friendly staff. It is as warm and inviting as before, but now with a new sophistication. They have been in their current space for the past six years, but the change in venue is not the only change they have made over the past few years.

Jay explained to me how his approach to food has evolved since originally opening Caffe Boa. At one point he had owned three locations of the café. When Jay decided to consolidate and focus on solely on his Tempe restaurant, he wanted to make sure that he did it right. His focus first and foremost was on finding the highest quality ingredients, with an emphasis on organic, locally grown produce, handmade pastas made daily from scratch and fresh seafood, such as sustainable wild oyster and mussels and wild caught shrimp and halibut. They use reduction sauces and demis made without butter, flour or cornstarch so that the true flavors of the dish come through. The bottom line in all of these decisions was in finding the best flavor. Which, as Jay pointed out, always seems to come when you find foods that are grown correctly and protect our environment for the future generations. I couldn’t agree more.

They also turned their sights on their wine list. Caffe Boa has an impressive selection, with over 500 choices available from their 2,500 bottle wine cellar. Even more impressive is Jay’s dedication to being knowledgeable on wine and how it complements and works with food. Jay and his wife are both certified at the advanced level of wine specialists by the Court of Master Sommeliers and the Society of Wine Educators. They also have seventeen servers on their staff who have been through the certification process as well. They want everyone to be able to work with their customers to find the perfect wine to enhance the flavors of each dish.

What hasn’t changed is Caffe Boa’s emphasis on providing great service with a welcoming hospitality. Many in the staff at Caffe Boa have been with Jay for over a decade. They know their customers and want to create a sense of community for their clientele. Jay even serves on the board of the Downtown Tempe Community. With that kind of loyalty to staff and customers, it is no wonder that they have had loyalty returned with a dedicated following over the years. With all of the changes I have seen along Mill Avenue, it is nice to have mainstays like Caffe Boa that have kept that culture of family-owned, community-friendly businesses alive and well.

Caffe Boa is expanding once again. They are opening a second location in Mesa within the next few weeks. With so much careful detail put into their Tempe restaurant, I am sure their new location will be thriving quickly.

With everything he has going on, I was very grateful Jay took the time to sit down and talk with me.

Best of luck Jay!

Caffe Boa

398 S. Mill Ave.

Tempe, Arizona 85281
480.968.9112

www.cafeboa.com

Soup! You know why...

2009-11-15T19:00:00.002-07:00

I was going to name this post Unpleasant Dental Surgery - Part Two, but decided no one would want to try a recipe with that title. I know I wouldn't. That said, I am currently suffering through the aftermath of another less-than-fun trip to the dentist. For the time being I am off most foods (and wine), so you can imagine how fun it is to write about restaurants and recipes.

Lucky for me, I do have a wonderful recipe for Butternut Squash Soup, that I will be enjoying quite a bit this week. I hope that you enjoy it as well, even if you can eat solid foods.

This recipe is REALLY good with chunks of green apples included right before serving. Maybe next week...

Butternut Squash Soup

2 tablespoons butter

1 small onion

1 medium carrot

1 medium sweet potato

2 medium butternut squash

32 ounces chicken stock

salt, pepper and nutmeg to taste

Peel and cut the butternut squash into cubes. Chop the onion, carrot and sweet potato. Melt the butter in a large pot and add all of the vegetables for 5 minutes, until lightly browned. Add the chicken stock and seasonings and bring to a boil. Reduce heat to a simmer and cover for 40 minutes.

Pour soup into a blender and puree until smooth. You may add milk or any remaining chicken stock for desired consistency.

Bolognese Revisited...

2009-11-11T17:36:00.001-07:00

I mentioned once, months ago, a little something about Amy's Bolognese at Cafe Bink. This entree really deserves to have a little more that a postscript written about it.

I know that there are other things on the menu at Cafe Bink, although I really can't tell you much about them, because I only order Amy's Bolognese when I go. Bob is the same way. In fact, Kevin and Amy Binkley have even threatened to print a different menu for Bob without the Bolognese listed, just to make him try something else.

The story Kevin told us about the Bolognese is that it resulted after a friendly competition between he and Amy and, well, guess who won. Her winning version is rich and decadent and served with a creamy parmesan polenta, rather than pasta, which is brilliant. The combination of flavors work perfectly together. This dish is ideal for cooler weather, which would be nice if we could get some. But rain or shine (or ridiculously 90+ degrees in November) I will continue to order Amy's Bolognese, even if the Binkley's do print a new menu.

Okay, moment of truth, I did also order the roasted beet salad. Loved it! Sean had the salmon and raved about it. But, alas, I was too busy enjoying my own meal, so I never had a chance to try it.

I will take his word on it.

Cafe Bink

36889 N. Tom Darlington Drive

Carefree, Arizona 85377

480.488.9796

www.cafebink.com

Nutty for the holidays...

2009-11-08T20:59:00.001-07:00

Years ago Marsha made this dish to help celebrate in the New Year. I loved it so much, I could have eaten it all year long. As we are getting closer to the holidays, I found myself thinking about it again. So much so that we had it for dinner. I love holiday memories, especially the ones with food.

Butternut Squash Mash

2 medium Butternut Squashes

Olive Oil

Sea Salt

1 cup of baby arugula

1/4 cup of blue cheese crumbles

1/3 cup of pine nuts

Cut the Butternut Squash into quarters and lightly coat with olive oil and a little sea salt. Bake the squash at 400-degrees for 45 minutes, or until soft.

Toast the pine nuts with olive oil until browned.

Remove the skin from the butternut squash and mash. Mix in the pine nuts and blue cheese. Top with the baby arugula right before serving.

Enjoy!

Appetizer for the obsessed...

2009-11-06T07:44:00.000-07:00

Three words for you… Griddled Corn Cakes!

If you haven't tried the Griddled Corn Cakes at Phoenix City Grill, then you have been missing out and you didn’t even know it. The only problem, well my only problem, with them is that once I have them I tend to obsess about when I can go back for days. They come with achiote chicken, Manchego cheese and salsa fresca next to a side of black beans.

Heaven! Trust me.

Luckily for us when Sean and I shared this appetizer they split the plates… since sharing this appetizer is much akin to making toddlers divide a cookie.

Phoenix City Grille

5816 N. 16th St.
Phoenix, AZ 85016
phone: 602-266-3001
fax: 602-266-3745

www.phoenixcitygrille.com

Five-minute recipe...

2009-11-03T10:44:00.000-07:00

Aidan and I enjoyed watching The Next Food Network Star over the summer. I love seeing what they prepare and he loves anything that is a competition. One of the winning recipes was a five-minute potatoes gratin from the show's winner Melissa d'Arabian that was promised to be easy enough to have your kids help you make it. She was right. And it really does only take five minutes to prepare. This recipe is now in the heavy rotation at our house.

I did substitute the two Russet potatoes originally listed in the recipe for fingerlings. Also, I used a Mandolin on the potatoes, it seems to cook better the more thinly sliced the potatoes.

Potatoes Gratin

Olive Oil

6-8 good sized fingerling potatos

1/2 cup grated Swiss cheese

2 green onions, finely chopped

Salt and freshly ground black pepper

3/4 cup heavy cream

Directions:

Preheat oven to 375 degrees.

Use a muffin tin and coat well with olive oil. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time.

Invert gratins onto plate and serve.

Aidan's Farm Tour: Part 2

2009-10-29T16:52:00.000-07:00

Here are a few more photos from Aidan's bike tour of the farm. There was so much to see I couldn't fit it all into one post.

Flowers in the front garden

Citrus Orchard

The back field...

More of the back field...

Dates

The Argula House

Thanks Aidan!

Here we come Scottsdale...

2009-10-28T17:57:00.003-07:00

McClendon's Select is returning to the Old Town Scottsdale Farmer's Market on Saturday, November 7th. We will be at the market through May 22nd, 2010 on Saturdays from 8:30am to 1:00pm.

We continue to be at the Town & Country Markets on Wednesday from 8:30am to 2:00pm.

We have missed you Scottsdale!

Town & Country Shopping Center

October 7th 2009 - June 23rd, 2010

Wednesdays from 8:30am to 2:00pm

4881 North 20th Street

Phoenix, AZ 85016

Old Town Scottsdale Farmers' Market

November 7th, 2009 - May 22nd, 2010

Saturdays from 8:30am to 1:00pm

Located on the Southwest corner of 1st Street and Brown in

Scottsdale. Brown is one block East of Scottsdale Road. 1st Street is

two blocks South of Indian School Road.

What to do with a Persimmon...

2009-10-26T20:55:00.001-07:00

Persimmons have come to the farmer’s market, much to the curiosity and bewilderment of many. Truthfully, I didn’t really know what to do with them either until I asked my mother-in-law. When in doubt, I ask Marsha.

There are two types of persimmons: Hachiya and Fuyu. Here is a little of the low-down…

Fuyu Persimmons are rounder and flat-bottomed. They are sweeter and keep their flavor while they are firm. The color indicates ripeness, so once a Fuyu reaches a shiny bright orange they are ready to eat. They should feel solid, like an apple. The easiest way to eat a Fuyu is to cut of the skin, which can be quite thick, and slice. Fuyus make for a nice addition to a salad with a little Goat cheese. They are also wonderful to eat plain with a little fresh lime juice.

Hachiya Persimmons have a pointed tip, similar to the shape of a Roma tomato. Hachiyas are too astringent to eat until they are soft and ripe. Their ripeness is indicated when the skin becomes almost translucent and they are a little squishy to the touch. Hachiyas are better for cooking, although their sweet pulp may sometimes become bitter. This can be neutralized with a little baking soda.

Persimmons make for wonderful preserves or jams. Here is another idea on what to do with a Persimmon, so now you can’t say you that you don’t know.

Glazed Persimmon Wedges

This recipe is a nice topping for pork or ham.

4-5 small Fuyu-type Persimmons (or 2-2 ½ larger Fuyus)

¼ cup butter

1 tsp ground ginger

½ tsp ground cumin

¼ curry powder

3 tbsp lime juice

1 tbsp raisins

Cut off the stem and peel the persimmon. Slice fruit into ½-inch wedges and discard any seeds.

Combine butter and spices in a pan and cook uncovered over medium heat until mixture foams. Stir in persimmons and lime juice. Heat until sizzling then reduce heat to low. Cook the fruit for about five minutes, turning occasionally until they are lightly glazed.

Serve warm with the raisins.

Urban Picnic

2009-10-23T11:03:00.000-07:00

Need a little mid-day reprieve from cubicle-land?

Go get a brown bag at Pane Bianco. It's a bag of Chris Bianco goodness without the Pizzeria Bianco wait. I love the housemade mozzarella, tomato and basil sandwich. They are right next door to Lux - my favorite latte spot in Phoenix.

And those little chocolates they throw in the bag at Pane are genius! They are chocolately, carmelly, nutty genius!

So - turn off the computer, send the calls to voicemail, grab at spot at one of their picnic tables and soak in this beautiful weather.

Don't worry, I won't tell your boss!

Pane Bianco

4404 North Central Avenue

Phoenix, Arizona 85012

602-234-2100

www.pizzeriabianco.com

Lux Coffeebar

4404 North Central Avenue

Phoenix, Arizona 85012

602-696-9976

www.luxcoffee.com

Tuesday Night Round Up...

2009-10-21T16:54:00.002-07:00

Tuesday night is now Hamburger Night at Rancho Pinot in Scottsdale. Such a great idea – why didn’t this happen earlier?

It is always a positive sign when you walk in a restaurant and see the regulars greet one another and staff by name. Rancho Pinot is just such a place. Chrysa Robertson has created a restaurant completely unique while at the same time being very Arizona. Rancho Pinot has a gentleman cowboy character that is present in the menu, décor and their gracious service. But don’t let the rustic touches fool you, Rancho Pinot’s menu is sophisticated in its selections, focused in working with seasonal organic produce, and they always live up to their reputation for outstanding dining.

With the old Western motif and large Saguaro in the dining room, it felt completely natural that Chyrsa would introduce Hamburger Night, a nod to the ultimate in cowboy fare, with her own exceptional take.

And what a burger!

Thankfully Rancho Pinot has an open kitchen. Not only does it lend to the down home feeling, but you also get a first rate show in their expert preparation. Sean and I said hello to Charlene as she was handling the mesquite grill. Sean is right when he says no one can grill like Charlene. Chrysa then told us about how they worked with the bakery, owned by one of her former employees, to get the perfect bun with an almost English-muffin consistency to the bread. Perfect!

I did miss ordering the Crispy Stuffed Squash Blossoms, one of my favorites at Rancho Pinot. But we made up for it by having the Candied Meyer Lemon Sorbet for dessert.

Don’t let the construction at Lincoln Village Shopping Center put you off. It is worth the effort. A real cowboy would fight his way through to find this burger! As a fifth-generation Arizonan, I love Chrysa’s tip of the cowboy hat to our state’s old West heritage.

Rancho Pinot

6208 North Scottsdale Road

Scottsdale, AZ 85253

480.367.8030

www.ranchopinot.com

Aidan's Farm Tour: Part 1

2009-10-19T07:48:00.000-07:00

We have been wanting to post a farm tour with Bob on the blog, but as it is a little busy around there, I decided to enlist Aidan's help instead. There are so many beautiful things growing in the gardens and fields right now. I love this time of year.

Here is a little glimpse of the farm. Take a look...

Aidan decided to give the tour while riding his bike.

The carrots

The beets

The front garden

The bee boxes

One of the Citrus Orchards

The Basil

The Basil house... it smells heavenly in there!

Thanks Aidan. We will show Part Two of his tour next week!

Hello Brussels...

2009-10-16T12:12:00.005-07:00

So happy to have Brussels Sprouts again!

There are a lot of great ways to serve Brussels Sprouts, but roasting them with a little olive oil and sea salt can't be beat. Just wash, cut off the stem and discard the outer leaves. Slice and then lightly sprinkle with olive oil and sea salt in a casserole dish and roast at 375-degrees for 35-40 minutes.

Brussels Sprouts have a good amount of Vitamins A & C, as well as folic acid and fiber.

Even better... Aidan can't get enough of them when they are prepared like this. I know steaming is usually the healthiest option when preparing vegetables, but I who am I to argue with a seven-year-old who is willing to eat Brussels Sprouts without a fight.

Pleasing three generations...

2009-10-15T07:02:00.000-07:00

My mother and I live about as far apart as possible while both still residing in Maricopa County, so it is nice to have a place to meet somewhere in the middle. With its breezy patio and beautiful dining room, Caffe Boa was perfect. The menu always has too many wonderful choices for me pick just one, so I was glad my mom was there, since we compromised by picking dishes we could share with each other.

While the menu doesn’t offer specific selections for children, the waitress was kind enough to offer to have the kitchen make whatever we thought Aidan would like. How wonderful to have a restaurant that could please all of us. That won my heart. The chicken they made won Aidan’s. He cleared his plate in no time without making a peep.

The menu at Caffe Boa is filled with locally grown ingredients, handmade pastas and fresh, sustainably grown seafood. Oh - and did I mention they have burrata!

They do and, yes, I ordered it.

Caffe Boa

398 S. Mill Ave.

Tempe, Arizona 85281
480.968.9112

www.cafeboa.com

Eureka!

2009-10-13T09:40:00.000-07:00

I have a compulsion that, on occasion, drives me to madness trying to replicate dishes I have loved. At times it isn’t pretty. Who knows the hours I have spent trying to decipher Pizzeria Bianco’s pizzas. Trust me, it can’t be done.

That said, I am recently fell down another recipe rabbit hole, but this time came up a winner. It was a much easier dish, but the stomach wants what the stomach wants.

This recipe is an adaption of an adaption, mostly because I didn’t have aged White Cheddar or Gruyere. I give credit to Ina Gartner for the original recipe. That said, I think this works just as well with Sharp Cheddar.

Cauliflower Gratin

1 (3-pound) head cauliflower, cut into large florets

Kosher salt

4 tablespoons (1/2 stick) unsalted butter, divided

3 tablespoons all-purpose flour

2 cups hot milk

1/2 teaspoon freshly ground black pepper

1/4 teaspoon grated nutmeg

3/4 cup freshly grated Sharp cheddar

1/2 cup freshly grated Parmesan

1/2 cup of Panko bread crumbs (fresh bread crumbs will work too)

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, ½ of the Cheddar, and the ½ cup of Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Cheddar and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.