We love beets! Beets taste of the soil in which they were grown and they are our icon, our mascot. Beets were also a major staple in the kitchen when the three of us starting cooking and working together – so we are and always will be fond of beets.
Our writing often focuses on seasonality and this beet-based cocktail is certainly one that will fit the bill for this immediate season – Halloween night.
As most of you know, the Jonathans are the creative culinary force behind OurLocaltopia. They are each extremely talented cooks, with divergent styles that inform and strengthen each other. Occasionally their differences come out in epic Iron chef style duels, like the one detailed below. I was lucky enough to experience this duel in person, and while I could never pick a decisive winner, the process was educational and, of course, delicious! Read on for details on two seemingly similar dishes, Continue reading “The Great Squash Soup Duel: Davis vs. Dye”
Pumpkins, winter squash, and gourds are inseparable from the autumn season. They fill our pies, form the foundation of our soups, and adorn our tables as the days get shorter and the holidays approach. In this gallery you’ll find cucurbits (the general term for these fruits of the Cucurbitaceae family of plants) for all purposes. With a little hunting, you should be able to purchase all of these at local markets and grocers… Continue reading “A Gourmet’s Guide to Gourds, Pumpkins & Squash”
As the days become shorter and the nights become longer… OurLocaltopia is excited by the new season and all of the great ways we can celebrate it. We’re absolutely crazy for fall. We love how fall brings a change in the air, the light, what’s in our gardens, and what’s on our stoves and in our ovens. Seasonality is a complete inspiration for us, therefore we have decided to issue several posts over the coming weeks devoted to Fall Baking and Cooking. Continue reading “Fall Baking Begins NOW with Nutella Cinnamon Buns: Recipe and Gallery!”
Prep your flour in this fashion, so the eggs and spinach can be placed in the hole.
The ingredients are now ready to be combined.
The resulting dough ball! Be sure to keep it well floured while kneading.
Rolling the dough through the pasta machine
This is what the dough looks like after being run through the pasta maker several times.
Noodles have been cut into thick, flat strips.
The boiled noodles are now ready for sauce!
Noodles, ricotta, tomato sauce and seasonings. All the components are ready to come together!
Voila! A colorful, delicious meal is served!
This past week, amid the buildup to the 4th of July holiday, family gatherings and time spent with friends, Our Localtopia was at work putting a video together featuring fresh local figs paired with homemade ricotta. We gathered in my kitchen to film and make ricotta cheese; creamy, warm and decadent. It had been a while since I had made homemade ricotta, and our video shoot reminded me how just a few simple ingredients, thoughtfully prepared, truly come together to make a great dish. A dish that is at once completely homey, and at once truly sophisticated. Pure ingredients allowed to shine in their own radiant light — creating harmony on a dinner plate. Continue reading “Inspiration in Simple Ingredients, for a Simple Sunday Meal”
The good folks at Fullerton Foundry have a great post recapping the food and events of the Fullerton Arboretum’s Spring Farm Dinner. Take a gander at the first paragraph and click through the link to read the rest:
“All across the nation, the locavore generation has been driving the dining experience to a whole new level. Although the seasonal and artisanal mantra rings loud at most respectable restaurants, it’s a lot more enjoyable to eat at the source — especially when that source is in the very field where your dinner was grown. Farm to fork gatherings have been bolstering the relationship between the garden and the food on our plate; celebrating the magnificence of our pastoral scene. At the same time, it has also generated great awareness regarding the importance and vitality of our own agricultural community and the delicious, wholesome and abundant bounty it provides us.
Alicia Hitchcock of Brea’s Alicia’s Cookery and Catering visited Cathy Thomas’ kitchen recently and made this delicious looking cherry pie. Check out this video to watch the recipe unfold and learn helpful techniques from these cooking experts!