Posts Tagged ‘Specialty Produce’

It’s Peachy!

Monday, June 13th, 2016 No comments
Easy Peach Cobbler

Peach Cobbler

We celebrated Father’s Day a week early – sorry Hallmark!
The menu consisted of fish tacos, with wonderful fresh halibut from Point Loma Seafoods, Mexican rice, black beans, guacamole, pico de gallo and white sauce. Most of the recipes can be found in the Taste of Baja chapter of my book. The meal was topped off with a very simple peach cobbler and vanilla ice cream. The peaches, avocados, and all the veggies came from Specialty Produce. Everything was fresh and delicious!
Here is the recipe for the peach cobbler:

Peach Cobbler
1 c. milk
1 c. flour
1 cu. sugar
4 c. peaches or other fruit
1/2 t. baking soda
3 t. baking powder
1 stick butter

Melt butter in baking dish.
Mix batter.
Add to pan.
Add fruit on top.
Bake at 350 deg. for 45 min to one hour.

Thanks to Barbara Zaugg for sharing this easy recipe many years ago!


Toasting the Editor-in-Chief: Celebrating Karin’s birthday with an elderflower, orange and passion fruit cake

Sunday, November 29th, 2015 No comments

By: Ingrid Webb

Last weekend we gathered to celebrate Karin’s birthday as a family with a fish taco feast prepared by her children. We are visiting for the holidays, so I offered to bake a cake, which has quickly become one of my specialties. The recipe calls for Edlerflower Cordial, which I’d never used before, but we brought some back with us after our last visit to our daughter’s house in England. Elderflower cordial isn’t easy to find in stores in the US, but you can get it on Amazon and possibly your local BevMo, as well as making your own.

Here’s the recipe, which I came across in Cambridge Magazine: Birthday Cake

Karin’s birthday cake was my fourth time making the recipe. The recipe calls for two entire oranges pulverized and added to the batter, making the cake itself very moist and flavorful. The cake is made with almond flour which also provides a nice texture. With all the different fruits and rich creams, we thought upon first reading this recipe that it would be very sweet, but it’s not at all. It’s a very well balanced cake for adult taste buds.

The recipe calls for an Elderflower Cream, which contains passion fruit, in between each of the cake’s four layers and on the top. While passion fruit isn’t readily available this time of year, we were able to get passion fruit (along with mango for the mango salsa and rhubarb for a Strawberry Rhubarb Pie) at Specialty Produce. (If you haven’t been to Speciality Produce, it was quite a treat! What a variety and quality of produce!)

As always, the cake was a huge hit.


New Discovery: Where the Chefs Shop for Produce

Friday, April 15th, 2011 No comments
Specialty Produce

Specialty Produce

Have you wondered why you can find beautiful vegetables in the high end restaurants, but cannot find a decent tomato at the grocery store this time of year?  Next time you are impressed with the vegetables you are served at your favorite restaurant, simply ask where they purchase their produce.  While dining at Dolce Pane E Vino last week and amazed by the beauty of the Heirloom tomatoes, I decided to ask if they could order some tomatoes for my Cook the Part dinner last night.  They did even better than that.  They shared their procurement secrets with me.  The tomatoes and basil came from Specialty Produce on Hancock Street.  So I ventured down to pay them a visit on Tuesday and learned that they do sell directly to retail customers; one caution however, you must work hard to find the entrance.  We found it on the right side of the building down near the chainlink fence.  Just go up the stairs and through the plastic hanging doors that keep the interior of the warehouse cool.  Inside, you will find gorgeous  colorful, Heirloom tomatoes, micro orchids for decorating your desserts, zucchini and squash that look like they were harvested just minutes ago and an assortment of cooking supplies from truffles to honey.  So excited about my new discovery!