Farmer's Market

One thing I love about a Saturday morning, is taking it easy... cycling my bike into the Danville Farmer's Market and loading up my pannier with fresh, seasonal fruits and vegetables. This week the weather was fabulous - blue skies and relatively warm for a winter day in the Bay Area. I really enjoyed being out in the fresh air, stopping at my favorite cafe - Sideboard, for a fresh coffee and then wandering around the market. Being the middle of the winter, there were fewer stalls at the market this week, but I still found some fabulous inspiration.

The highlight at the market this week was leafy greens, root vegetables and some fresh apples and citrus fruits. One of my purchases this week was a bunch of fresh beets, and I put together this roasted beet salad for an easy Sunday night dinner.

Roasted Beet Salad
1 bunch of fresh red beets
Large handful of spinach leaves
1 orange
1/4 fennel bulb
100g (3.5 oz) roasted hazelnuts
Fresh goat's cheese


Roast the beets in an oil sheet of aluminium foil at 350C for ~1 hour. Peel the skin from the beets by rubbing the skin (with disposable gloves on) after the beets have been roasted. Layer the spinach, then sliced beets, thinly sliced fennel bulb, and half of the orange, sliced. Top with roughly chopped hazelnuts and crumbled goats cheese.

For the dressing, combine 1 part fresh orange juice with 2 parts of good quality olive oil. Add 1 part balsamic vinegar, 1 tablespoon orange zest and 1 tablespoon of chopped capers. Season with salt and pepper. Whisk together and pour over the salad.

Curry Night

There's something magical about sharing a meal with friends. We have a group of friends that seems to have expanded, so when we all got together for dinner last night - it was curry night. Hot steaming, spicy curries just seem to hit the spot on a cold winter evening. I also love curry because there are so many different flavors, and they allow so much creativity with spices, sauces as well as meat and vegetables.

Thinking about curries makes me think about my brother - he loves curries and anything spicy. When we were teenagers, he would cook dinner for our family, making curries so spicy that no one else could eat them and he would be crying from the heat. So it seemed quite fitting that his wedding was in Thailand in October - the wedding meal was a delicious Thai dinner, and we also spent time in Phuket exploring local eateries in search of the best Thai curry.

So last night each family made a curry, and the hosts provided rice and sides and appetizers. While it is the same concept as 'pot luck', I think the word doesn't do justice to the fabulous meal we enjoyed. Each dish was packed full of flavor, and came from different inspirations. Here's just a sampling of the curries we enjoyed: lamb rogan josh, curry beef pie, thai red chicken curry with peppers, cherry tomatoes and basil, vegetable yellow curry....

The dish I made was a new Thai favorite of mine - inspired from Mridula Baljekar's "Best-ever Curry Cookbook".

Thai Red Beef and vegetable curry with peanut sauce
1 lb (~500g) sirloin beef - sliced thinly
2 Japanese eggplant (the long skinny variety) - sliced
1 large handful of green beans
800mL coconut milk
2 tbsp fish sauce
2 tbsp brown sugar
2 stalks of lemongrass
2 tbsp red curry paste (I used Thai Kitchen brand)
3.5 oz (100g) ground roasted peanuts
5 kaffir lime leaves
1 red chilli pepper

Cook half the coconut milk over medium heat until it develops a sheen. Then add the curry paste and cook until fragrant. Add the sugar, fish sauce and lemongrass and continue over a medium heat until the sauce develops a darker color (about 5 minutes).

At this point remove the lemongrass stalks, and mix in the remaining coconut milk. Bring the coconut milk back up to the boil and add the peanuts, beef, eggplant and beans and cook over a medium heat for about 8 minutes, or until the beef is cooked through and the vegetables are just soft.


Stir through the torn kaffir lime leaves and diced chilli, and serve.

** Kaffir lime leaves are available at Asian grocers, and look like other citrus leaves, but have two leaves connected together.

New Year Resolutions

A New Year, new resolutions.....

While I've been excited about food for nearly as long as I can remember, writing about it is something fairly new to me. Previously it has been the likes of my patient husband and anyone else who would listen; that got bombarded by my food rantings. But my resolution for this year is to do more things I'm passionate about. Explore my passions. Spend more time being creative. So I'm combining my passions - food: cooking, eating and exploring it - with my excitement for talking, reading and expressing myself.

For the past two years I've been living in the San Francisco Bay Area, and I wish I had started writing about my food discoveries earlier, as the Bay Area is such an enchanting foodie haven. But alas, I'm about to move to Bakersfield, central California. Perhaps the discovery of food gems is even sweeter when they're hidden away.

Being Australian, I've relished the new food experiences I've unearthed in the US: the joy of the seasons at local farmers markets, good Mexican food, hot fragrant apple cider, succulent pulled pork just to name a few. I've reveled in the challenge of using new ingredients and creating new discoveries in my own kitchen. But I've also savored concocting my favorite Australian delicacies, which were of course no longer available from around the corner.

So join me on my food discoveries - I'll share with you my old favorite and newly discovered gems.