Snacks + Sauces
I'm still here! I've been buried under a pile of schoolwork, and random blog-related events, the latest being the Blurb Food Fair which I'll be sharing next week. I'm pretty beat, but I'm so ready to get back to Poppy Haus. Today's recipe is a is my go-to snack for feeding the masses over the holidays: stove top popcorn. I love popcorn, because I can make it at a moments notice, and when I do it somehow seems a little more special than a bag of chips- not to mention it's a lot better for you. There are so many ways to season popcorn beyond the old standby of butter and salt - here are my favorite fall versions using white or yellow corn kernels.
I'm a little late getting today's post up, but I had this first grade play about the rainforest to attend, and might I say the jaguar had an excellent performance. Earlier today I had a breakfast meeting with my friend Pete who is helping me finish my first video post (up next Monday!). I went to the market and picked up some of the season's first stone fruit and berries. I get so excited when I start to see peaches and cherries make an appearance, but this early in the season is hit or miss in terms of flavor. It's a good time to use stone fruit and blueberries in a salad, because right now they are more crisp and slightly tart. I always toss the fruit with a simple lemon-honey dressing to keep the fruit from browning, plus it brightens up the flavor. We ate our way through this bowl with vanilla scones and my favorite Cole Coffee from Oakland.
This kid is obsessed with specialty drinks like chocolate soy milk, coconut water, or any other kind of packaged $4 drink he can get his hands on. He most especially wants them when he's "starving to death" right after school. I usually fend him off with multiple rounds of crackers,popcorn,and watered down lemonade (he can't have dairy), not my favorite, but it keeps the whining to a minimum.
Football fan or not, you may find yourself gathering at someone's house for a Super Bowl party this Sunday. I myself am playing host, but I'm totally phoning it in, literally, I'm ordering pizzas. I've been out of town, and sometimes this kitchen maven needs a break. I did think it would be kind of fun to make just one little thing to celebrate our foodie culture on San Francisco's big day. Since it's a Super Bowl party, handmade potato chips fit the bill. They are easy to make, and my official taste tester let me know that they are in fact, the bomb. Recipe and pictures below, go Niners!
This time of year can get hectic, and of course, quite costly. Today I'm going to share a recipe for my signature party treat: Rosemary and Truffle Oil Popcorn. It's such a crowd pleaser, and with a small investment in some decent white truffle oil (on sale right now at Whole Foods for $13) this stovetop treat is perfect for Thanksgiving football or a holiday party. I'm also doing a quick tutorial for a fancy pants way to serve it, inspired by a ornament display at Anthro. Read on and have a beautiful weekend!
Here it is, my secret salsa recipe. I used to work as a production manager and event designer for a fancy Bay Area catering firm. Being an enthusiastic home cook, I spent some time in kitchen with the chefs, but the best recipe that I learned from that place came from our warehouse manager Ruben. He was a crazy person, but he made a mean salsa. You can use different varieties of peppers and tomatoes to create your own brand, but everything is in season right now, so this is the time to make it, eat it, freeze it, and jar it. Salt a warm stone ground corn tortilla and dip. It's better than a handful of chips.
Almost daily, I whip up a lemon-thyme vinaigrette, toss it with arugula and wolf it down with dinner. I love the bite and saltiness with the peppery greens. Lemons and thyme are staples in my kitchen, I use them in so many things, from brines to homemade cleaners. Grind leftover lemon and thyme in the garbage disposal sometime, it's wonderful. This pair is also really good for you. Lemon is astringent and thyme is rich in antioxidants. I thought I'd share a few summer inspired lemon-thyme concoctions with you to try over the weekend. xo, Heather