Kristendish

Breakfast.

I still love fig season.

Euro-Chic Potato Salad

Potato salad doesn’t have to be the salmonella-fest that it tends to be at your usual All-American picnic. This version calls for simply steaming quartered potatoes until soft (red, golden or purple work best) along with a veggie or two (I used green beans) and tossing in a shallot vinaigrette, recipe for the vinaigrette is below.

Shallot Vinaigrette (may use on many variaties of salads or for bread dipping): Dice a shallot very fine (or use food processor) and saute in 1 part olive oil until soft. Whisk with a bit of mustard, a pinch of salt and 1 part balsamic vinegar until emulsified.

Corn on Cob + Queso Fresco + Chili Powder + Lime = Summer 

…aka “Elote”. This particular one was from the Eat Real Festival

Scallops avec butter and garlic

Using beet juice to dye food

Beet juice is a great replacement for artificial food coloring in anything you would use it for. Just buy a beet, cut it into small pieces, boil with a little water until the water is bright red and voila!

“Hostess with the Mostess”

Chocolate coconut cake filling with coconut whip, topped with mallow frosting and beet-juice dyed coconut.

It did not take the cake at this month’s Iron Cupcake. Despite the length of time it took to create these little devils, I did not walk away with a win. Many were thinking I was going to get Most Creative once again, but the title was swooped up by someone who put a tree made from a wafer cookie on top of the cupcake. 

So it goes…Until next time!

Now offered at Grand Coffee (2663 Mission) That’s My Jam: Nectarine Vanilla Bean, Pluot Jalepeno, Cherry Foraged Fennel.

That’s My Jam is now offered at Grand Coffee 2663 Mission! Stop by for a “Jam-Aid” or to take some home.

El porteno empanadas

@eatrealfest series, #1. Morning Ritual cappuccino.