My peer, the always inquisitive Jeannie Houchins, MA, RD, has been making the most of the dog days of summer. I thought you’d enjoy her insights about the goodies that await at your local farmer’s market…

It’s August and summer is in its prime. This also means that you have a short window to taste summer’s bounty.

I recently visited my favorite Chicago farmer’s market also known as the Green City Market. This has yet to disappoint as I’m always amazed at the variety of produce, artisanal cheeses and home baked goods that are offered.

I get to speak with the growers and producers who are passionate about feeding and genuinely making people happy one tummy at a time. Green City Market takes a step further by offering culinary demonstrations from locals chefs using produce that’s offered at the market that day…truly illustrating the farm to table concept. While eating local is chic, eating with flavor is what keeps me going back for more.

To take advantage of a farmers market in your area visit localharvest.org. Don’t wait too long - before you know it’ll be fall!

Sometimes, I get so caught up in work, that I lose sight of what’s really important.  It’s only when I get away from everything and sometimes everyone that I’m reminded of my priorities and that life can be richly rewarding without having access to my e-mail, voice mail, text messages, instant messages, e-vites, HGTV, iPod and PDA.

As much as I love technology, I can’t stand it and the over-stimulation it brings. (I think I can aptly call my relationship with technology love-hate.)  But I owe my wonderful respite to technology, since it was such that pushed me out the door, into a car and off to a restorative vacation.

As my loyal blog readers have noticed, I’ve been missing since June 26th, yet, while I was away on a computer-free journey, I was reminded constantly of my blog, since there were so many things I saw, read or did that gave me inspiration for future entries.

Now, I’m back to business and in front of my Dell Inspiron.  But my mind is refreshed and my travel journal is chock full of good reads, interesting tid-bits and news you can use.  So, I’m going to share them with you, and I’m going to start with the Persimmon.

One stop along my sojourn found me in North Alabama. There, I learned about growing cotton, corn, peanuts and soybeans; raising poultry and livestock, and I received a tutorial about hydroelectric power, an industry within the state.

But what got me most excited were the Persimmon trees that dotted the hills with their sturdy trunks and branches laden with fruit. (Photo shows me holding a small, unripe Persimmon.)

While Persimmons are native to China, they arrived in California in the 1800s and slowly crossed the U.S. with the settlers. Today, the North American Persimmon can be classified as bearing astringent or non-astringent fruit; astringent varieties need to be jelly-soft to be enjoyed, and non-astringent varieties are crisp when ripe and can be eaten like an apple.

Hungry and feeling creative, I began to play with some Persimmons I purchased at a local market and, using some favorite ingredients from my native Italia, I came up with this healthy, delicious and quick appetizer that will impress any guest during a late summer party al fresco.

Persimmons & Figs Italian Style
Makes 8 servings

INGREDIENTS:
8 medium-size ripe Persimmons, cut lengthwise in half
16 soft, fresh figs, cut lengthwise in half
8 oz. thinly sliced prosciutto
8 lemons, cut into wedges
Freshly ground pepper

DIRECTIONS:
On a large, decorative serving platter, arrange the Persimmon and fig halves. Evenly divide the prosciutto and drape over the fruit. Grind black pepper to taste over prosciutto. Arrange lemon wedges creatively around platter. Serve with aged Parmesan or bleu cheese and a full-bodied red wine.

I believe in sharing. Sharing information. Sharing resources. Sharing memorable moments. And when you think about it. Cooking is sharing. You might be preparing a family recipe, handed-down from Grandma; you might be sending a friend to a helpful website to find a recipe worth trying, or you might be preparing a meal that will be enjoyed by good friends or loved ones.

Cooking is really about the process, not what ends up on the table. So it sometimes baffles me when I hear about friends who are “afraid” to try a new recipe or test a different technique. There’s really nothing to lose by venturing beyond your comfort level in the kitchen, and there’s so much to gain, including bolstered confidence, a broadened repertoire and maybe, a good story to tell at your next party.

I asked my friend, Personal Chef Bob Parrinello, if he encountered individuals who had hesitation to go beyond their current skill set, and he replied, “All the time. That’s why the TV Food Network is so successful. It’s sometimes easier to watch and imagine, than take a bold step in the kitchen by yourself.”

So, in the spirit of keeping you cooking, trying new foods, ingredients and recipes, here’s a motivational (and helpful!) guest entry from Chef Bob …

“I hear so often that people are reluctant or even afraid to cook something new. I can appreciate fear of the unknown and I can even see how fear can be rational and positive for us. On the other hand I see how fear can be debilitating and reduce our options and abilities.

Some will say, “Just don’t be afraid.” If it was that easy, you probably wouldn’t still be reading. My advice is to manage the situation so the fear of failure is reduced, managed or even eliminated by thinking or planning ahead.

Hear are some examples. Let’s say new people are coming to dinner. Simply cook that with which you are most comfortable. Even a simple meal is a home run if it’s tasty. (Breakfast for dinner for example. No fear on familiar ground.)

Perhaps, friends or relatives are coming over for an occasion. If you’re worried about over-doing a roast, make two! Put the second roast in 15 minutes after the first. If the first is overdone take the second out immediately, let it rest 5 minutes and serve. By the way, investing in a high tech cooking thermometer is worth every penny. No fear through good tools.

You may also be trying out a new recipe on your significant other. Maybe it’s part of a new, healthier diet. Get in the frame of mind that you will make it twice no matter what. If you love the results you will certainly make it again. If it’s not to your liking the reason will be apparent, and you won’t make the same mistake next time. But you should commit to a next time or you won’t grow. Besides, you can always order a pizza thirty minutes before your recipe would be ready. If your recipe is great, freeze the pizza. There’s no fear by planning a backup!

So, here’s to good eating and more confidence in the kitchen!

Personal Chef, Bob Parrinello
Member USPCA
http://www.chefbobtampa.com/

If you’re anything like me, when you host a dinner party and it doesn’t matter the size you obsess about the menu. So, it shouldn’t come as a surprise that I followed closely Queen Elizabeth’s visit to the White House, not for the sake of seeing what she wore or reading about what she said, but to learn what White House Executive Chef Cristeta Comerford prepared for Her Royal Highness and 134 other guests at the State Dinner on Tuesday night.

The five-course menu was a reflection of both the UK and US and included spring pea soup with fernleaf lavender; Dover sole almondine; saddle of spring lamb, arugula, Savannah mustard and mint romaine; and a dessert of sugared roses. I need to go to ChefsLine.com to learn how to make them. I saw a photograph of the plated white roses, and they were exquisite.

Speaking of white, the dress code for the event was white tie the most formal dress code that exists. That’s right. Dinner clothes, tuxedos and other forms of black tie are considered semiformal. I know, I know. This is totally unrelated to food, but it is related to taste, so I thought I’d share!

Until the next time!

Exploring a Farmer’s Market in Santa Cruz, California, last week, I came upon a farm stand selling a variety of herbs, but those not as popular as the basil, parsley and oregano found in most households. I was in my glory! I love herbs. They do so much to impart flavor to recipes and make any dish seem special.

Lemon Verbena and Epazote are two of my favorites. I discovered Lemon Verbena years ago at a quaint, New York City restaurant located in the heart of Gramercy Park. It was called Verbena, and while the restaurant is no longer, the memory of the chef’s Lemon Verbena custard is as vivid as ever…

Epazote, in contrast, is wonderful for main dishes like fish, and my vegetarian friends love it when I add a few chopped leaves to black beans and rice. While you might not have heard of Epazote, you’ve certainly eaten it; it’s commonly used in Mexican chile sauces and authentic salsa. You can find it in a Mexican grocer, or order it online.

In terms of nutrition, most herbs are rich in minerals, don’t contain calories (and if that, just a few), and they’re often a source of vitamin C.

Certainly, you don’t need to be a foodie to appreciate herbs. You just need a little curiosity!

And last but unrelated to herbs, I wanted to share another find I made while in Santa Cruz. It’s the River Caf頦#038; Cheese Shop on River Street. Open Tuesday - Sunday serving breakfast and lunch, it’s a charming venue to stop in during a drive on Highway 1. They even have cooking classes, if you plan to be in the area for more than a day. I found their artisan cheeses wonderful, but their wide variety of seasonal and organic food will surely please just about anyone.

I have to apologize for my silence, last week. Since I launched this blog in January, I haven’t missed a posting, remaining true to my commitment to write a journal entry every Tuesday and Thursday. Alas, my travel schedule was so hectic, I barely had time to think, let alone write. However, being away does provide inspiration and fresh material, and that, I have!

Finding myself in San Francisco for a day, I had to stop at Farallon, the highly acclaimed restaurant in the Union Square area of the city. Having opened in 1997, Farallon has weathered the fickleness of consumers, passing trends and bleak economies to become a stalwart beacon in the restaurant industry. It’s always as fresh and exciting as the first day it opened, and the sophisticated, coastal cuisine created by Chef Mark Franz is always memorable.

Farallon is also home to my friend and colleague, pastry chef Emily Luchetti. Emily just won a coveted award from the International Association of Culinary Professionals for her book, A Passion for Ice Cream: 95 Recipes for Fabulous Desserts. Published by Chronical Books, it’s a must-have in your culinary library. In the book, Emily features mouth-watering recipes for all-time favorites like butter pecan and strawberry in addition to flavors not commonly found in stores such as pomegranate sorbet and orange cardamom. And one of my favorite recipes is for Rum-Raisin Ice Cream Sandwiches. Then there’s the chapter on sauces… Bottom line: homemade ice cream tastes so much better than store-bought, since you use fresh ingredients and incorporate less air. Ice cream is not hard to make, and for my friends with children, making ice cream is a great way to spend quality time with your family and teach kids the basics of food science. Who would have thought science could be so fun.

Certainly, the book isn’t for the calorie-conscious, but you know my mantra. Everything in moderation! Enjoy!

Well, that’s not quite what Sophia Loren sang in the 1958 movie Houseboat, but it’s close, and it’s what I was humming last night, as I whipped-up one of my favorite pasta sauces.

Pesto is a simple sauce that, when made traditionally (with basil), is light, flavorful and aromatic. Admittedly, I am not from Genoa, so I’m not a purist, and I make my sauce with both basil and parsley. Both ways are delicious, so experiment, and see what you like.

Serve the sauce over fettuccine or tonnarelli, and try to avoid cuts like angel hair. The sauce will pool under the delicate pasta rather than coating each strand.

Here’s my recipe for Pesto. It will yield four servings.

INGREDIENTS

2 cloves garlic, minced
1 cup basil, packed
1 cup Italian parsley, packed
1 tsp. salt
3/4 cup extra virgin olive oil
1/3 cup parmigiano cheese, grated
1/3 cup pecorino cheese, grated
1/3 cup pine nuts, lightly toasted

DIRECTIONS

• Place the garlic, basil, parsley, salt, oil, cheese and nuts in a food processor or blender fitted with a metal blade
• Blend to a puree and be sure not to over-grind. It’s important that pesto has a coarse texture. If the texture is still too rough, just add a touch more olive oil to blend
• Transfer to a sauce pot
• Simmer sauce on a low flame until hot, stirring occasionally.
• Serve immediately over pasta

Since I dine out frequently, I’m always attracted to new or different ingredients, and last night was no exception.

I enjoyed an extraordinary meal in Chicago at Avenue M, where I lapped-up tender, hand-rolled garganelli with wild mushrooms and speck in a decadent cream sauce. It was the speck that sold me; I had never tried it, and it didn’t disappoint.

Speck, I learned, is a salt-and-cold-smoke cured ham that tastes like a remarkable combination of the sharper, smoked meats of Europe and the mouth-watering, salt-cured, air dried prosciutti of northern Italy. Talk about flavor - Wow.

While it might be difficult to find speck in certain geographies across the U.S., this ingredient is worth looking for. I’d suggest exploring gourmet food retailers or specialty butchers.Once you’ve found speck, experiment in the kitchen, adding it to quiche, eggs, pasta, soup (i.e., split pea, navy bean), pasta sauces and vegetables.If all else fails, you could substitute speck with either pancetta or slab bacon, preferably a hickory-cured variety containing just a bit of sugar.

In the meanwhile, I’d love to hear from any of you who have great recipes/uses for prosciutti or pancetta.

I had to laugh after reading a 55-page research report issued last week by the Kaiser Family Foundation. The study, called Food for Thought: Television Food Advertising to Children in the United States, prompted headlines across the country ranging from Kids Gorge on Junk Food Ads, to Kids Besieged by Food Ads. Quoted in these stories were the usual suspects of food police and activists and, frankly, all the coverage was a yawn.

While the Kaiser Family Foundation study examined the overwhelming amount of TV children watched per day and the number of food ads they saw daily, and newspaper reports screamed about marketing’s detrimental effects on childhood obesity, no one addressed a critically serious problem underlying the epidemic: effective ways to motivate kids to become active vs. leading a sedentary lifestyle.

Clearly, it’s easy for consumer advocates and policy makers to point fingers and lay blame as opposed to asking their constituents to take responsibility for their own health. That takes effort. And it surely doesn’t win votes. Sen. Sam Brownback (R-Kan.) told a forum held to discuss the Foundation study that the food industry must voluntarily shift marketing campaigns away from unhealthy foods for kids or face the prospect of government imposed limits on advertising.

Can we be realistic for a moment? Will candy ads touting a fitness message really solve the problem? In theory, that sounds lovely, but kids get information from innumerable sources and, as long as we ignore the basics of behavior modification, these block-and-tackle attempts to solve the obesity crisis will never be effective.

Gluten has been in the news a lot, lately, and I’ve had many people ask me what it is.

Gluten is a protein that’s found in rye, wheat and barley. This protein is what makes bread chewy, allows bread to rise and also gives bread its absorbent quality (something very important to those of us who MUST dip their bread in olive oil or red sauce, and you know who you are).People who are allergic to gluten suffer from Celiac Disease, a genetic disorder that more commonly affects those of Northern European descent. For these individuals, gluten-free foods are a must and can be found in both grocery and health food stores.