Monthly Archives: October 2011

Persimmon Bread


Three weeks ago a women in a Bible study I was leading brought home grown persimmons. I took a few as she couldn’t stop raving about the taste! Last week we received more persimmons in our CSA box. So I figured-now is the time. Thankfully, persimmons have a long shelf life, so the 3 weeks they were chilling in our fridge was fine.

I have never eaten persimmons before and was at a loss of how to use them. Josh mentioned that his mom used to make persimmon cookies as a child, so I decided to try bake something. Our CSA info sheet said persimmon could be a substitute for pumpkin, so I decided to use them in a pumpkin bread recipe, but replace the pumpkin with persimmon. It was a complete and total experiment, and oh my goodness, it was amazing!


  • 1 cup of persimmon puree (make sure the persimmons are ripe! Deseed and blend into a puree)
  • 1 cup of honey (or other sweetener)
  • 2 tablespoons of olive oil (optional)
  • 2 eggs
  • 3/4 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice (or cloves)
  • 2 cups of almond flour
  • 1/2 cup of walnuts (optional)


  1. Preheat your oven to 350 degrees F.
  2. Combine all the ingredients (in the order listed) in a bowl and blend well.
  3. Bake in a bread pan for 30 minutes or until the outside is very brown. The darker you go, the better it tastes. It might take a longer or a shorter amount of time depending on how moist your persimmon puree is. When itโ€™s done, a toothpick inserted in the middle should come out clean.


–Adapted from


Fall Curry Stir Fry


Last night, as most Tuesdays nights are, was a “quick use all the produce in the house that are going bad” kind of night. We receive our CSA box on Tuesdays, so the by time another week rolls around our produce are looking quite ready to be eaten. And stir frys are usually the way I go. ๐Ÿ™‚

The produce that awaited me last night were quite a crew… turnips (a first for me!), green onions, zucchini, an apple, and a potato. Oh, and there was some pork chops that needed to be used up too. Surprising to me, the meal turned out super delicious and deemed blog worthy, so here we go!


3 Turnips
2 Green Onions
1 White Potato
1 Zucchini
1 Apples
3 Twigs of Fresh Thyme
6 Lean Pork Chops
3 T Curry
2 t Salt
1/2 C White Wine
1/2 C Chicken Broth
1/4 C Fresh Basil

Heat up olive oil in your pan. Throw in chopped turnips and green onions first. Let cook for 5 minutes. Meanwhile, microwave the potato for 2-3 minutes, until it is mostly cooked. Next chop up the zucchini and apple and throw in the pan and cook for 2-3 minutes. Now chop up the potato and put in pan. Toss the thyme in. Cook all of this mixture for 2 minutes.

Time for the sauce. Pour the wine and chicken broth it. Mix in the curry powder. Now put in the chopped pork chops. I cut all the fat out of the chops and threw that away. Put in the basil. Cook until the meat is done and the sauce is at your desired thickness. I cooked mine almost all the way down. Season with salt and any other flavor you’d like.

Enjoy a hearty, vitamin packed stir fry perfect for a cool (well Southern CA cool) fall day.


L’Atelier de Joel Robuchon


Some people go to Vegas to gamble. Some people go for the spectacular hotels. We go to Vegas for the food. Vegas has some of the best chefs in the world, with cutting edge cuisine types and techniques. This summer we headed to Vegas and decided to go on a culinary tour. We wanted to go to one really nice restaurant and picked out a French restaurant called L’Atelier by “French chef of the century” Joel Robuchon. A foodie friend of our recommended L’Atelier and said “it will be the best meal of your life.” Wow. Did that lofty recommendation disappoint us? Well, look at these pictures and you tell me!

We chose the seasonal tasting menu. Sadly I don’t have the exact titles of the dishes, but I hope you can begin to see the art of each dish that the photos captured.

We love going to open kitchens where we can see all that the chef and his/her team is doing. At L’Atelier we had front row seats to the kitchen we watched the “show.” Here a chef is carving some sort of ham.

L’Amuse Bouche: I remember it being a mixture of grapefruit, avocado and tomato. A unique flavor that was very refreshing.

A salad with the most savory heirloom tomatoes we have ever tasted!
A very thinly slice sole fillet with the perfect amount of herbs, oil, and flavoring. I still dream about this dish. I don’t think I have ever enjoyed a piece of fish this much.

A sort of tropical Alaskan crab leg. Amazing.

An dish of mushrooms with a poached quail egg. Neither of us love mushrooms, but these mushrooms were absolutely divine. And the quail egg was great!
Josh’s favorite dish was this seafood salad mixture:
A lamb dish with mashed potatoes and greens. The lamb was crunchy on the outside and sweet and tender on the inside. That mixed with the most silky mashed potatoes ever = bliss.
First Dessert Course: A variety of homemade ice creams and sorbets

The second dessert course was spectacular. Sadly I don’t remember the exact ingredients, but the final touch was flecks of gold! First time we’ve ever eaten gold, and let me tell you, it was good!
We finished our meal off with some coffee and tea

So was it the most amazing meal I’ve ever had? YES. If you can, go to L’Atelier de Joel Robuchon located in the MGM Grand in Las Vegas.

Crispy Chewy Nutella Cookies


I love Nutella.
I love gluten free, grain free cookies.
I love baking with 2 ingredients.
That means,
I love this cookie recipe!

I was skeptical that just Nutella & an egg could make a cookie, but it did. And 4 of us finished the batch in 12 hours. Yum. Try it, you won’t be disappointed!


1 C Nutella
1 Egg


1. Mix 2 ingredients in a bowl, first whisking slowly, then harder as the batter comes together. The batter will be very loose.

2. Drop by small spoonfuls onto baking sheet (for me, aluminum foil greased with olive oil). The cookies will spread out a lot, so leave extra room!

3. Bake in 350 degree oven for 8-10 minutes (8 minutes for soft & chewy, 10 for crispy).

Enjoy! And try not to eat them all in one sitting.