SEARCH: Moroccan Harvest Fusion

Moroccan Harvest Fusion
by Brian and Patricia Dake

food

A tagine (or tajine) is both the name of a Moroccan cooking dish and the food prepared in the dish. Tagine—the food—is a classic Moroccan slow-cooked stew containing meat, dried spices, vegetables, and preserved fruit like olives, lemons, or dried apricots.

The physical cooking dish is earthenware with a cone-shaped lid. The lid traps the steam from cooking the food and returns the condensed liquid to the dish below, making very little liquid required in the recipe to produce a tender stew. This Moroccan slow cooker functions on similar principles as other slow cooking devices such as a Dutch oven or Crockpot™.

Using a tagine on a stovetop requires the use of a metal heat diffuser between the bottom of the tagine and the stovetop burner. The diffuser distributes the heat and prevents the earthenware/terra cotta tagine from being damaged by the gas flame or electrical element. Even with a heat diffuser in place, it’s never recommended to exceed the medium heat setting on the stovetop.

We’ve been cooking with … continue reading the Fall 2018 issue.

 

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SEARCH: Summer Shrimp

Grilled Apricot-Jalapeno Glazed Shrimp
by Brian and Patricia Dake

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Living in the California Bay Area is such a treat in summer. Not only do we have nearly flawless weather, we have all kinds of fresh seafood available from both our own coast and distant shores.

Lazy summer days lend themselves to outdoor dining, so what could be better than enjoying apricot-jalapeno grilled shrimp on the back patio with a spicy sauvignon blanc?

When purchasing shrimp, keep in mind sizes used to describe shrimp, such as small, medium, large, extra-large, jumbo, and colossal, are not regulated terms, but are marketing expressions used to entice. This means the actual size of, let’s say, jumbo shrimp can vary substantially from store to store.

The standardized method for evaluating shrimp size is to compare them by a count, determined by the average number of shrimp in a pound. The smaller the shrimp count the larger the shrimp. Shrimp with a count of 51-60 are small and what you might find in a salad. Shrimp with … continue reading the Summer issue of SEARCH Magazine.

 

SEARCH: Farm to Table

Farm to Table: Angel Hair with Garlic, Ricotta, and Fava Beans
by Brian and Patricia Dake

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Farm-to-table, getting back to our roots and consuming food grown in our own communities is the current trend and considered healthier for both us and the environment. Keeping that is mind, what could be better than garden-to-table? If we want to get down to earth, how about enjoying produce grown in our own backyards?

Several years ago I attended an early-season farmer’s market where I chatted with a local grower and discovered the wonder of fresh fava beans. She explained to me how fava beans make an ideal winter crop. Simply plant the starter beans – easily found at a local garden store – in a patch of earth November to December. In colder regions, you will wish to plant in autumn before the ground freezes. Once the beans are planted, winter rains will do the work for you, and I have found the stalks to be remarkably pest resistant. In drought years, you will want to make sure to water every couple of weeks, but with cooler weather and… continue reading in the Spring 2018 issue

 

SEARCH: Tri-Tip Recipe

Braised Tri-Tip with Sherry-Mushroom Gravy
by Brian and Patricia Dake

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Winter is a time for cozy meals and comfort food, a time to let the oven heat up the house while cooking a fabulous dish perfect for sharing with those we love. A tri-tip beef roast fits the criteria. Add in some sherry-mushroom gravy, and you have an ideal entrée for cold weather and stormy nights. We’ve spent years enjoying and refining this recipe, and it has become a much-requested favorite among our friends and family.

For side dishes to complement the main course, we recommend baked potatoes cooked until soft, then served with butter and sour cream. The addition of a green vegetable also makes for a pretty presentation, but since it is a time for enjoying cozy comforts, I would encourage you to choose your favorite vegetable regardless of color. Everything from old-style green beans to whole kernel corn, steamed broccoli to sweet cooked carrots will pair well with this dish. Combine with warm bread rolls to round out the meal…continue reading the Winter issue of SEARCH Magazine.

 

SEARCH: Our Food Story

Our Food Story
By Ashley Vrublevskiy

ASHLEYIn my early twenties, I ventured into the world of organic foods and slowly started making healthier choices for myself. I read book after book, loving all the information.

When I became pregnant with Zander, my first son, I vowed to only feed him organic, nutrient dense foods that nourished his body. When he got old enough to start expanding his food options beyond the mashed variety, we realized he was not on board with my food revolution ideas. I became desperate to get him to try new foods. This was the beginning of our long road of food battles. “He won’t even eat cookies! COOKIES!”

I remember saying to a friend to emphasize the severity of my then three-year-old’s eating restrictions. He truly only ate a handful of foods: pretzel sticks, squeezable baby food packs, raisins, and a few fruits, namely raspberries. My only saving grace was he absolutely loved soup. I made the most vegetable filled soups I could think of to be sure he would be getting some key nutrients in his diet. He would gag and refuse anything else. He wouldn’t touch a cookie, pizza, or pasta like most kids his age. I thought he was just picky, and if I kept trying, he would eventually eat more variety.

Around this time…read more in the Fall 2017 issue of SEARCH Magazine.

SEARCH: Chorizo Tamale Pie

Chorizo Tamale Pie
by Brian and Patricia Dake

TAMALE2Fall is a delightful time for entertaining. As sultry summer days give way to blustery afternoons and cooler evenings, we find ourselves heading  indoors for cozy gatherings and comfort foods. This month’s recipe features an entree ideal for dressing up in autumn colors and for autumn holidays.

FILLING

  • Cut ends from onion and cut onion in half. Set aside 1/2. Peel off outside layers of dried onion skin and dice.
  • Cut the top 1/4 inch off the pepper removing the stem. Cut peppers in half length-wise.
  • Set aside 1/2 of each pepper for another use. Cut pepper halves again length-wise, cut out stems and remove the white ribs, membrane and all seeds.
  • Dice peppers.
  • Spray fry pan with cooking spray. …continue reading the Fall issue of SEARCH Magazine.

SEARCH: Slow Cooker Carnitas

Slow Cooker Carnitas
by Brian and Patricia Dake

Slow Cooker Carnitas

Summer is a time to enjoy a
more relaxed pace. Meals get
simpler and many of us often find
ourselves going for an inexpensive
option of prepared food.
Street tacos are particularly on
the rise.

Taco trucks have become increasingly popular in the greater Bay Area, making an easy way to snag dinner without needing to cook and heat the house up. Everything from pollo, carne asade to carnitas can be enjoyed, but if a taco truck isn’t handy to your neighborhood or you want to explore a twist on taco tradition, we have an idea for you.

This month we’re featuring two recipes that can be combined for epicurean perfection. If you want to stick with a traditional taco and do it at home, try out our slow cooker carnitas. Depending on the size of pork shoulder you select, this recipe is good for several meals. The meat is delicious served in either corn or flour tortillas with all the fixings. If you choose to venture into new territory, try using it as a topping for a white masa dinner waffle.

This waffle recipe is seasoned with cilantro and green chili. Topped with black beans, tomatoes, avocado, carnitas, green tomatillo sauce, and sour cream, it is ideal for lunch, dinner, or, my personal favorite, a lazy summer brunch…continue reading the Summer issue of SEARCH Magazine.

SEARCH: Spring Fresh Pea Soup

Spring Fresh Pea Soup
by Brian and Patricia Dake

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Spring is the time of farmers’ markets and fresh vegetables. I love wandering up and down the aisles of an open market, reveling in the bright colors, textures, and scents of the produce.

Meeting the local growers is always a treat and what could be better than bringing food straight from their farm to my table? It’s sustainable, green, and the Northern California way.

If you reside in the greater Bay Area, farmers’ markets are plentiful on weekends from March to August. To find one close to where you live, search online for events in your area. It is good idea each year to check on the current location, as you may discover they have a new home with the new season.

If I pass one on my way to or from home, I’m likely to stop just for the fun of it. Without thinking, I find myself…continue reading the Spring issue of SEARCH Magazine.

SEARCH: Clove Studded Ham with Orange Glaze

Clove Studded Ham with Orange Glaze
by Brian and Patricia Dake

hamBaked ham is well-known as a traditional main course for the holidays. This year we invite you to dress it up with cloves and an orange glaze. The cloves add an extra special flavor to a familiar dish. With the sweet marmalade glaze, this ham is guaranteed to fire all your taste buds for unforgettable flavor. If you desire a celebratory flare, pair it with a rose cuvee in champagne glasses.

PREPARATION

  1. Preheat oven to 325 degrees. Arrange oven racks to hold roasting pan with ham, leaving at least 1″ clearance.
  2. Assemble roasting pan with the rack.
  3. Using a paring knife, make a cut to the plastic wrapping on the ham and drain and…continue reading.

SEARCH: 5 Apps for Writers

5 Apps for Writers
by Dan Shaurette

Sometimes a writer needs help procrastinating… I mean gathering and organizing their research and story ideas. Here are my five go-to websites that are free and easy to use for all types of research.

pintrest1. Pinterest

No, seriously, Pinterest is more than just a place to pin your favorite cat photos. Looked at broadly, Pinterest provides the user with a way to collect and organize website bookmarks into groups. Thanks to “Pin It” applets for browsers, it is easy to pin any website and an associated image to a board. This makes it valuable for a writer as a reference bookmark keeper with thumbnail visual cues grouped together into whatever topic you need.

In addition to using it to keep reference links, I also keep boards with photos of actors I imagine could play one of my characters and boards with photos of locations, which helps me set a mood or get details right about a setting. When I have writer’s block, I find trolling other Pinterest boards can spark ideas….read more in the Fall issue of SEARCH Magazine.