Farm Fresh

Wow, been crazy busy lately and haven't had time for posting (busy is good, so I can't complain).  Couple things I want to share with you from the past couple weeks.

If you've been following this blog, you know that I started doing Farm to Table dinners with Lisa Marvier at Farm Girl Nursery last month.  You might also remember that we were brought together by food blogger extraordinaire, Karen Pavone.  Two weekends ago Karen put together a beautiful evening at Farm Girl Nursery that included nine women involved in the SLOW Food movement (think the opposite of fast food....local, seasonal, organic, real food).  She called it "The Farmanistas' Dinner," and I was fortunate enough to be among this group of wonderful women....

We each brought a dish that was grown in our own gardens, farms or from local purveyors that highlighted the season.  Not sure if the food was delicious because it was clearly made with love or because it was made with fresh, local and seasonal ingredients or because these women certainly know their way around the kitchen.....I think it was all of the above!  I ate more than I should have, and didn't regret it one minute!  We laughed, shared our stories and dreams for the future, drank wine, and made new connections and friendships...a magical evening....

How do I top that?  Well, with another magical evening..... September's Farm to Table dinner at Farm Girl Nursery. 

This dinner was extra special; 32 guests (word got out and we stepped it up big time from the 18 at our first dinner last month!) and a very special guest, Agnes Kwenda, the founder of Precious Lives Foundation in Zimbabwe. Agnes started Precious Lives at the tender age of 29 in response to the overwhelming problem of abandoned babies in the region in which she lives.  She soon realized that there was just as great a need, if not greater need, to help the poor young women (often victims of rape, and mercilessly ousted from their villages because of that) who gave birth to these babies, but had no means to provide for them.  Here is the beautiful Agnes and my wonderful team of chefs who helped me that night, Wesley, Tom and Britt:

We started with an amuse bouche of my mushroom pate while the guests mingled and enjoyed some wine and a walked around the farm.  Once seated they were met with a panzanella bread salad,

followed by a sweet corn bisque topped with crispy shiitakes (recipe below)

 then individual rounds of my summer vegetable gratin ( my spin on Ina Garten's VegetableTian) and roasted halibut served on a bed of baby greens, juicy cherry tomatoes and crisp cucumber.

I came out before each course to a joyful group of people to talk about where the food came from and how it was prepared and answer their questions...and share their wine...they were so generous and lovely!



And we topped off the meal with my wack-a-doo Orange-Infused Chocolate Chia Pudding topped with a berry compote and a bit of whipped cream...

I was so immersed in the evening (and always a little nervous), getting the food out on time, properly plating the dishes, helping clean up and set the next course, and talking to the guests about the meal that I hadn't even noticed that all the plates came back licked clean, until Tom pointed it out to me.  That's a good night!  It turned out to be another one of those magical nights that you wish would never end.....

Our next Farm to Table dinner is scheduled for October 20th and is almost sold out, so if you're interested, email me at suzanne@cookingbythebay.com.  In the meantime try this simple, yet delicious Sweet Corn Bisque....

Sweet Corn Bisque

Serves 4

1 tablespoon extra virgin olive oil

1 tablespoon butter

2 ears corn, kernels removed from cob

½ cup chopped onion

2 cups plus 2 tablespoons vegetable broth

¼ cup half & half

Salt & pepper to taste

·         Heat oil and butter in a medium saucepan over medium heat.

·         Add onions and corn and cook, stirring occasionally, until lightly browned.

·         When brown bits begin to appear in bottom of pan, deglaze with a little vegetable broth, scraping up the brown bits.  Continue to do so until corn and onions are lightly browned, about 15-20 minutes.

·         Add vegetable broth, bring to a boil, cover, reduce heat and simmer 20 minutes.

·         Transfer to a blender and puree until smooth.

·         Return to pot and stir in the half and half.

·         Season to taste with salt & pepper.

Ch-Ch-Ch-Chia

When I started in the Natural Chef program at Bauman College a couple years ago, I was confused by all the chia talk in the first couple weeks.  "Why are they so interested in eating a plant shaped like a hippo?"  I was convinced that this place and the people in it were weird.  I discovered that they were talking about chia seeds, not pets, and that the seeds were powerfully nutritious.

They're full of antioxidants, fiber, and Omega-3's. They contain more iron than a bowl of spinach and more calcium than a glass of milk.....so bring it on!  Additionally they absorb nine times their weight in liquid and create a gelatinous goodness when soaked.  It's believed that ancient Aztec warriors filled their pockets with chia seeds when they travelled long distances into battle, and the seeds could sustain them for up to 24 hours. Because they absorb so much liquid, the seeds would keep them hydrated.  I don't know any aztec warriors, but I know plenty of people who just throw a tablespoon into a glass of water and drink it down.  Yuck!  I say let's make some pudding!!

Orange-Infused Chocolate Chia Pudding
Makes 4 half-cup servings

1/4 cup raw cashews, soaked in water for 1 hour
1/4 cup cacao powder (I love Navitas Naturals brand for the cacao and the chia seeds)
1 cup Straus Family organic half & half
5 dates, pitted and chopped
2 tablespoons orange juice concentrate
1/4 teaspoon vanilla extract
2 tablespoon chia seeds, soaked in 1/2 cup water for 20 minutes

• Drain cashews and place in blender.
• Add cacao powder, half & half, dates, juice concentrate, and vanilla and process until smooth.
• Add chia seeds and their soaking liquid and process again until smooth.

You're gonna love a dessert that's this tasty AND good for you!!
Trust me....and get blending!