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Posted by on Jun 26, 2014 | 2 comments

Mushroom, Quinoa and White Bean Burgers

Mushroom, Quinoa and White Bean Burgers

I love veggie burgers — the ones at Del Ray Cafe and Holy Cow are especially delicious — but I’ve never been a fan of the frozen kind at the store. Either they try too hard to be meat or they turn into a rubbery puck on the grill. I looked around for some recipes online, taking suggestion here and there, and came up with a version I like using mushroom, quinoa and beans. The recipe is versatile so if you don’t like one of the ingredients you can swap in another. For this version, which will yield 5-6 burgers, I used: 1/4 cup uncooked quinoa 1 small onion, chopped 1 portobello mushroom, chopped 3 cloves of garlic, minced 1 can of Cannellini beans, drained and rinsed 1 egg, beaten 1/2 cup breadcrumbs (I used panko) A handful of fresh herbs (I used parsley and thyme) Salt and pepper Olive oil First, cook your quinoa according to the package instructions. While the quinoa cooks, saute onion and garlic with...

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Posted by on Jun 16, 2014 | 0 comments

Farmers Market Cooking: Father’s Day Brunch

Farmers Market Cooking: Father’s Day Brunch

We treated the father in our house to brunch on our porch for Father’s Day using eggs, bacon and coffee cake picked up at the Del Ray Farmers Market the day before. First up, coffee. Then scrambling the eggs, sizzling the bacon and chopping fresh herbs. The secret ingredient for the eggs: cheddar cheese with garlic and dill. Have you tried any of the cheeses at the market? This one is especially delicious. I didn’t have time to make homemade coffee cake, but this cinnamon coffee cake worked out just fine. Breakfast is...

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Posted by on Jun 10, 2014 | 1 comment

Hot Days Call for Iced Cold-Brew Coffee

Hot Days Call for Iced Cold-Brew Coffee

I love coffee pretty much all day long, and on hot days, there’s nothing better than an iced cold-brew coffee. Letting the coffee steep in cold water for at least 12 hours creates a deliciously smooth, non-acidic brew. I made a batch the other afternoon in a mason jar starting with about 1/3 cup of ground coffee. I poured filtered water over the grounds, gave them a stir, and then covered the jar with plastic wrap. I let the coffee steep on the kitchen table until the next afternoon. (The common ratio I’ve seen for a strong, highly concentrated batch is about 1/3 cup of coarse grounds to 1 1/2 cups of water. You can adjust to your own liking.) Then, I poured the coffee through a coffee filter and strainer into a bowl. And then, after rinsing out the same mason jar, I poured the coffee back into the jar, put on the lid, and stuck it in the frig for about an hour to chill. I poured about...

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Posted by on Jun 4, 2014 | 0 comments

For the Love of Cheese

For the Love of Cheese

In honor of National Cheese Day today, we thought we’d share some of our favorite cheese-related posts. From serving and storing to baking and enjoying, let’s take a moment to celebrate all things cheese. First, what every cheese lover needs, a cheese serving board. Here’s an easy one you can make and customize with a wood-burning tool. To keep your cheese tasting its best, check out these storage tips from Del Ray’s “cheeselady,” Jill Erber. Have you ever tried making your own cheese? Here’s a type of cream cheese you can make from yogurt. Some of our favorite baked recipes include cheese such as homemade fig rugelach, asiago pesto bread, butternut squash tart and spinach pie. And of course, cheese is delicious on its own, with a fruit spread or alongside a grilled vegetable salad. Hope you enjoy some cheese...

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Posted by on Jun 2, 2014 | 0 comments

Hit or Miss? DIY Klondike Bars

Hit or Miss? DIY Klondike Bars

Klondike bars are one of my all-time favorite summer ice cream treats. I guess it’s partly nostalgia, but who could resist that crispy chocolate wrapped around creamy vanilla ice cream. So simple, yet so delicious, I decided I wanted to try to make some. I found a couple recipes online to guide me through the process. First, I let a quart of vanilla ice cream soften for about an hour and then spread it in a square brownie pan lined with plastic wrap. I put the ice cream back in the freezer until it hardened up again. Next I took the ice cream from the pan, cut it into bars, and returned it to the freezer while I prepared the chocolate coating. For the coating, I melted 11 ounces of chocolate chips and 1/4 cup of coconut oil in bowl set over boiling water, until smooth and thin. I let the chocolate cool for about 30 minutes until I was ready to coat the ice cream. The recipes I...

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