SPRING & SUMMER  EDITION
2012


Our spring and summer offerings will be full of new recipes, more great tips and recommendations, lots of money saving cooking ideas, valuable info on the latest in equipment and fresh ideas on where to shop for the best ingredients.







YOU CAN  COOK LIKE A PROFESSIONAL CHEF

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CLASSES TAUGHT IN YOUR HOME OR THE CARMEL VALLEY KITCHEN 

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THE RECIPES ARE DELICIOUS AND EASY 

"YOUR GUESTS WILL STAND ON THEIR CHAIRS AND APPLAUD"

    "It was great, have not had so much fun forever"...Bobbe, La Jolla
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"Terrific easy to make delicious food"
...Brenda, Pacific Beach




Chelsea's Berries with Lemon Cream

(recipe on "Hot from the Kitchen" page) 

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"FGP"... Fresh Ground Pepper  

At CVK we call fresh ground pepper "FGP". 
Emeril has "essence",  Rachel Ray has "evoo" and CVK has "FGP". 

"FGP" makes everything taste better, even some desserts"
...Freke, Scripps Ranch



A Few Words About Pepper

A pinch of black pepper is added to almost every type of recipe imaginable. Once used as currency and presented to the gods as a sacred offering, it is fortunate that this most popular of spices is available throughout the year.

Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Ground peppercorns produce the spice we call pepper.

Black pepper (Piper nigrum)stimulates the taste buds in such a way that an alert is sent to to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Hydrochloric acid is necessary for the digestion of proteins and other food components in the stomach. When the body's production of hydrochloric acid is insufficient, food may sit in the stomach for an extended period of time, leading to heartburn or indigestion, or it may pass into the intestines, where it can be used as a food source for unfriendly gut bacteria, whose activities produce gas, irritation, and/or diarrhea or constipation.

Black pepper has long been recognized as a carminitive, (a substance that helps prevent the formation of intestinal gas), a property likely due to its beneficial effect of stimulating hydrochloric acid production. In addition, black pepper has diaphoretic (promotes sweating), and diuretic (promotes urination) properties.

Black pepper has demonstrated impressive antioxidant and antibacterial effects--yet another way in which this wonderful seasoning promotes the health of the digestive tract. And not only does black pepper help you derive the most benefit from your food, the outer layer of the peppercorn stimulates the breakdown of fat cells, keeping you slim while giving you energy to burn.

Courtesy Whole Foods

Fresh Asparagus Salad with Creamy Raspberry Dressing

(recipe on "Hot From the Kitchen" page)

FUN
EASY
VERSATILE
INEXPENSIVE
SMALL CLASSES
CREATE YOUR OWN CLASS 
BEGINNER/INTERMEDIATE

"Can I take a picture before I start eating?
... Alma, San Diego

                                               
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CVK ALERT !!!





VONS

FRESH ASPARAGUS
99 CENTS/LB*

                                    
Grilled Asparagus Quesadillas

Heat the BBQ to medium high.

Cut the woody ends off the spears about 3 inches from the bottom.  Depending on the thickness (if it’s the skinny variety you’ll need about 20), toss 12-15 asparagus spears in a bowl with a tablespoon of olive oil and a little salt and pepper.  Grill the spears turning a couple times for about 5 minutes until they get good grill marks but don’t overcook.

 Coarsely chop the grilled spears and transfer to a bowl.  Add a teaspoon of dried oregano and a cup and a half shredded Mexican cheese of your choice and toss to combine.  Divide the mixture evenly on one half of one side of four flour tortillas and fold to close.  We like Canasta brand that need to be cooked prior to eating.  Cook the tortillas in a hot frying pan until they are fifty per cent done, about 1 minute per side then proceed with the filling.

 Heat a 12 inch frying pan, non-stick if you have one, on medium high.  Put the quesadillas in the pan and heat for about two minutes per side until they brown, heat through and the cheese starts to melt.  Carefully plate and serve with a dollop of sour cream or guacamole and garnish with some chopped cilantro.

 Four servings.

Recipe Dave Clegg 2008


SPROUTS FARMERS MARKETS

FRESH PINEAPPLE
99 CENTS EACH*

THIS IS A FANTASTIC PRICE...TRIM IT, CUT IT INTO BITE SIZE CHUNKS AND ENJOY.  

*PRICES ARE USUALLY GOOD AT MOST SAN DIEGO GROCERY STORES AND MARKETS FROM TUESDAY THROUGH TUESDAY.  PRICES ARE SUBJECT TO CHANGE AT THE DISGRESSION OF THE SELLER.