For Thanksgiving: A Pie That’s Not What You Think It Is

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Something a little different for dessert on Thanksgiving.

Something a little different for dessert on Thanksgiving.

 

Nope, it’s not pumpkin pie.

Not sweet potato, either.

Use your 20-20 vision and you’ll realize it’s actually carrot tart.

Those of you who have followed me long enough know that I am not a pumpkin pie fan. I love almost everything else that’s pumpkin, though, if that makes any sense. So, every Thanksgiving, I try to offer up something that is decidedly not pumpkin pie.

“Vanilla Carrot Cream Tart” fills the bill perfectly. It’s from the new “The Chefs Collaborative Cookbook: Local, Sustainable, Delicious Recipes from America’s Great Chefs” (Taunton Press), of which I received a review copy. It’s written by Portland, Ore.-pastry chef turned food writer, Ellen Jackson, and members of the Chefs Collaborative.

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The non-profit organization was founded in 1993 by a few visionary chefs, including John Ash, Rick Bayless, Susan Feniger, Nora Pouillon, Michael Romano and Alice Waters. Their goal was to encourage employees, diners and other chefs to join the food revolution promoting sustainable, organic, local and smart eating choices.

The cookbook includes 115 recipes from member chefs, including Jesse Cool, Dan Barber, Vital Paley and Hugh Acheson. There are handy sections explaining meat labels, the raw milk debate, and GMOs.

The carrot tart recipe is from Phoebe Lawless of Scratch Baking in Durham, NC.

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Scenes from “Worlds of Flavor 2013” at the CIA in St. Helena

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A mosaic of squid draped over a warm potato puree gets the smoke treatment from Chef Raul Sillero of El Cellar de Can Roca.

A mosaic of squid draped over a warm potato puree gets the smoke treatment from Chef Raul Sillero of El Cellar de Can Roca.

 

Last week brought together culinary superstars from all over the globe to the annual “Worlds of Flavor” conference at the Culinary Institute of America at Greystone in St. Helena.

We’re talking everyone from Thomas Keller of the French Laundry to Maxime Bilet, co-author of “Modernist Cuisine” to Josep Roca of El Celler de Can Roca in Spain — all there to discuss and demonstrate how technology and travel have combined to create “Kitchens Connected,” the theme of this year’s event.

Here were some of my favorite moments of the conference:

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KIND Healthy Grains Clusters and A Food Gal Giveaway

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Dark Chocolate & Cranberry Clusters by KIND.

Dark Chocolate & Cranberry Clusters by KIND.

I admit that when I open a bag of granola, I pick out the prized big clusters to eat first.

I’m sure I’m not alone in this.

In fact, KIND Healthy Snacks knows most people do the same. That’s why the New York company makes a line of Healthy Grains Clusters. Think granola — but with big chunks throughout the bag — some as large as 2 1/2 inches across.

They come in six varieties: Peanut Butter Whole Grains Clusters, Vanilla Blueberry Clusters with Flax Seeds, Cinnamon Oat Clusters with Flax Seeds, Maple Walnut Clusters with Chia & Quinoa, Dark Chocolate & Cranberry Clusters, and Oats & Honey Clusters with Toasted Coconut.

Recently, I had a chance to try some samples.

The clusters are made with whole grains, including amaranth, quinoa, oats, millet, buckwheat and brown rice. As a result, they have a very hearty flavor, and a natural, toasty nuttiness from all the grains.

They’re not super sweet, either, like so many other granolas on the market. Even the Dark Chocolate & Cranberry one is just sweet enough, thanks in balance to the slight bitter, earthy edge of the chocolate. The Oats & Honey one tastes almost like a crunchy oatmeal cookie. The peanut butter one has a salty, savory quality, along with peanut halves sprinkled throughout.  My favorite might be the Maple Quinoa because the maple flavor complements the grains so well.

The Healthy Grains Clusters come in convenient, resealable bags.

The Healthy Grains Clusters come in convenient, resealable bags.

A one-third cup serving has about 120 to 130 calories, depending upon the variety.

An 11-ounce bag is about $5 and available at GNC and Walmart.

It’s perfect for sprinkling on top of yogurt or a bowl of oatmeal for added texture. Or just eat it out of hand, as clusters are so made for doing.

CONTEST: One lucky Food Gal reader will win three bags of KIND Healthy Grains Clusters. Entries, limited to those in the continental United States, will be accepted through midnight PST Nov. 23. Winner will be announced Nov. 25.

How to win?

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FarmBox SF Rolls Into Town

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Beautiful local produce delivered right to your door with FarmBox SF

Beautiful local produce delivered right to your door with FarmBox SF.

 

Imagine all the fresh pickings from a farmers market — only delivered right to your door.

That’s what FarmBox SF aims to do.

The company started in Los Angeles three years ago, and just expanded to the Bay Area this summer.

It’s similar to Community Supported Agriculture, only FarmBox partners with more than 25 sustainable and organic Bay Area farms to deliver a wider selection.

Recently, I had the chance to try out a special delivery. I say “special” because FarmBox SF delivers only to San Francisco and Marin County right now, not to the South Bay yet. But Branch Manager Taylor Flohr was kind enough to make a trip out of the way to get one to me. Plans call for expanding to the East Bay next and perhaps to the Peninsula/South Bay after that.

Here’s how it normally works: You sign up and get an email on Tuesday about what’s available. You have until midnight Wednesday to make any additions or deletions to your order. On Saturday, your FarmBox arrives.

The actual box, er, basket, of goodies.

The actual box, er, basket, of goodies.

It’s actually more like a basket — a bright red one at that. You can choose what size suits your needs. You can also choose more specific baskets such as “Fruit-Only” or “Juicing” or “CrossFit Paleo.” Additionally, you can add staples such as coffee, gluten-free baked goods, jams, breads, pickles, and organic butter.

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An Invitation to My First Signings for My Debut Cookbook, “San Francisco Chef’s Table”

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SanFrancisoChefsTableCover

I’m still in a daze about it — but thrilled to announce — the publication of my first cookbook, “San Francisco Chef’s Table” (Lyons Press), which will be released in early December.

The book spotlights 54 of the Bay Area’s top restaurants and their signature recipes, along with gorgeous photos by Craig Lee, the former photographer for the San Francisco Chronicle’s Food section.

Craig and I will be signing copies of the book at upcoming events with some of the chefs featured in the cookbook. We hope you’ll be able to join us to share in the excitement. Mark you calendar now:

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