Santa Barbara - dinner at Jane and the Santa Barbara Farmer's Market

Liv Life and Family set off on our California Summer Vacation last week with a long list of "to do's".  Cameras in hand and the iPad set on "maps" we departed San Diego and made our way north to the 405.  With plans to visit numerous Universities on our route, UCI (Irvine) became the first stop on the College Tour part of our itinerary.  A lovely, fairly new campus greeted us as we enjoyed the grounds nearly all to ourselves while exploring the college and my husband and I reminisced about college life.  Loading back into the car, our heading continued north to our final destination of the day, Santa Barbara.

Liv at the Santa Barbara Mission

Always a charming, lovely town, the weather was a bit warm for the area and we soaked up the high 70 degree temps and the Southern California sun.  Stopping at my husband's alma mater, UCSB, my husband gave us a full on tour while pointing out the many changes that have occurred in the last few years.  The campus, being right on the coast with surfers riding the small waves down below and a fairly relaxed pace, was immediately appealing to my son.  Kids in shorts and flip flops wandered the campus moving from class to class as groups of parents and freshmen attended orientation.

Catching my eye, I watched a family of four with the parents and younger sister hugging the older sister as she turned and walked away, waving over her shoulder as she left - all of it a sight that made the experience all too real for this mom.  It seems only yesterday that my little boy was running around playing Buzz Lightyear or begging me for a Light Saber fight like Darth Vader.  Now he's more interested in golf and surfing, and not particularly in doing any of it with me.  I plan to hold on to these last few years as tightly as I can, knowing that the inevitable is on its way, and that in no time at all that mom standing on the corner watching her child walk away will be me...

In any case, this trip was not about letting go (yet!) and as we settled ourselves into our State Street hotel I was beyond thrilled to see the block just outside closed off for the weekly Farmer's Market.  How could I get so lucky??

Leaving the kids to rest up, my husband and I quickly changed and headed out to see what we could see.  A full two blocks of Lower State Street were blocked off for the event where tables lining the streets were filled with fruits and vegetables of all kinds.  Flower stalls were interspersed along with additional tables overflowing with local honeys and jams while musicians played varying instruments along the way.

Purchasing a few of my favorite extraordinarily fragrant tuberoses I moved on to the berry table.  Brilliantly hued baskets of organic raspberries, blueberries and blackberries made their way into my bag along with a jar of low-sugar strawberry/raspberry jam for my mom.

Another table filled with corn and most interestingly, eggplant colored bell peppers had me almost wishing I was home so I could load up and cook with these gorgeous fresh ingredients.  Then came the herb table... an entire table filled with nearly every herb you could think of lending a beautiful fragrance to the air and sending even more ideas into my head of all the wonderful recipes I could use them in.

With our stomachs rumbling, dinnertime was upon us.  Gathering the kids we made our way down State Street to a recommended restaurant and within moments after arriving we were certain we had made the correct choice in dining venues.  Jane, located at 1311 State Street, offers inside dining as well as an adorable 2nd level balcony with views of the State Street below.  We did not have reservations, but luckily had arrived early enough to be seated immediately and were promptly endowed with perfectly sweetened Fresh Squeezed Lemonade for the kids and an ideally fruited White Wine Sangria for the adults. (Dining early we had no trouble without a reservation, however by 7 PM the restaurant was packed, I would recommend reserving if your dining plans have you eating at peak dinner hour.)

Fresh Squeezed Lemonade on the left, White Wine Sangria on the right

As lunch had become a distant memory, the Grilled Pasilla Chiles stuffed with Swiss Cheese, Fresh Cilantro & Tomato Vinaigrette appetizer nearly jumped off the menu and had our appetites appeased in no time.  Liv's entree, reminiscent of her last fillet in Las Vegas, had her eagerly cutting into the perfectly cooked medium-rare fillet and once again groaning with pleasure as she asked why I can't make steaks "this good at home".  

My husband joined her with a fillet of his own, though he enjoyed the oyster mushroom cream sauce over the top rather than on the side.  My son and I both chose the Grilled Marinated Skirt Steak with Roasted Onion, Cracked Pepper & Madeira with me making it to nearly three bites before I proclaimed the tender beef one of my best meals ever.  A side of gratined potatoes, both extraordinarily tender and flavorful yet still retaining a nice firmness (in other words, perfectly cooked!), along with steamed vegetables rounded out our plates bringing smiles all around.

After reading reviews online I had little doubt that the Coconut Cake would be my dessert of choice as Liv quickly jumped at the Vanilla Creme Brulee.  Both desserts lived up to our expectations and we were frankly thrilled that the boys were too full for sweets.  Shortly Liv and I were holding our full stomachs as well, and my son enjoyed the rest of my cake later in the evening when the teenage late night hunger pangs set in.

Jane leaped on my short list of all time favorite restaurants and will be my dining destination of choice when I return to the lovely town of Santa Barbara.  From the upscale yet casual decor to the friendly, spot on service to the beautifully prepared food, Jane has it all going on.  And best of all?  Jane, herself.  Greeting us with a smile as we walked in she had us seated in no time and checked on us throughout the meal.  Jane, thank you for a wonderful evening! 

Grilled Lime and Soy Marinated Salmon

As delightful as it is to spend a few days out of the kitchen while on vacation, coming home to a nice home cooked meal is always a treat.  Liv Life and family took a week off with a whirlwind trip up the coast of California taking in possible college campuses, local farmers markets and touring my home city of San Francisco (complete with shopping on Union Square, Cable Cars, Alcatraz and a visit to the Orpheum to see Billy Elliot!).  With nearly every minute packed to its fullest, we returned home somewhat exhausted, but filled with a week of wonderful memories.

Processing multiple memory cards of photos, a fairly quick meal was in order for our first night home and Cooking Light's Grilled Lime Marinated Salmon hit the spot from Daddy all the way down to the two little Maltese dogs.  A simple marinade of soy and lime is enhanced with minced garlic, ginger and a dash of thyme bringing a light and flavorful piece of salmon to your table.  Served with a side salad, rice and in our case a slice of San Francisco sourdough you have a meal fit for a weary traveler.  Reviews of the trip coming soon!

Chocolate Nutella Banana Crepes

Leisurely summer mornings with no real schedules and definitely no alarm clocks have not taken us long to get used to.  With our mornings free of demands, Liv and I have taken to enjoying more elaborate breakfasts in place of the school morning quick and easy bowl of cereal.  While oatmeal is a favorite of mine, Liv prefers her morning meal with a little more pizazz (though I personally maintain that my Vanilla Spiced Oatmeal is pretty darn snazzy).  Requests of Buttermilk Pancakes, Vanilla Waffles and Strawberry/Mango Smoothies have met my ears nearly as soon as she wakes, but today's Chocolate Nutella Banana Crepes have become an all time favorite.

As easy as 1, 2, 3, 4!  Clockwise:  1.  Slather with Nutella  2.  Layer with bananas  3.  Fold  4.  Garnish with powdered sugar

Last summer's welcomed discovery that crepes really are not all that difficult to make has opened up a new world for us.  From plain old Strawberry Crepes to Peach Crepes to Orange Crepes, we have been stepping out and experimenting with flavors.  Most of the recipes are oft repeated, however these Chocolate Crepes have become the most frequently visitors to our kitchen.  Liv has her own splattered copy of our recipe tucked away on my cookbook shelf and now pulls it out without even asking.  She gets right to mixing and only seeks me out when it's time to flip the crepes in the pan.

Her first version from last summer had the chocolate crepe layered with a homemade chocolate sauce (I'll admit to adding a splash of Grand Marnier to mine) and Bananas, however our next summer of 2010 discovery, Nutella, has since replaced the sauce and made the concoction even easier to put together.  A simple slather of Nutella down the center of the crepe serves as a base for the sliced bananas.  Rolled and then topped with powdered sugar the crepes are rolled in a flash and ready to start you day.  (note:  prepping the actual crepe takes about 30 min).

It's not often that I gush about a flavor combination, however chocolaty Nutella topped with sweet banana and all wrapped up in that thin pancake-like crepe has me groaning with pleasure at the mere thought of the creamy decadence.

Cherry Tomato Salad with Beans, Blue Cheese and Arugula

Our local markets are in full swing with incredibly tasty ripe tomatoes.  Heirlooms in all shapes, colors and sizes, little cherry sized gems, or the giant beefsteak red guys are scattered on tables throughout the market and are quite simply hard to resist.  Last week my favorite organic stand featured packages of Baby Heirlooms and I found myself returning home with not only two of the packages but a bagful of assorted green, red and yellow larger sized heirlooms to boot.  As timing would have it my own backyard cherry tomato plant is prolific with perfectly ripe fruits of its own and I have my hands full of tomatoes.

Looking to use as many of these little guys as possible, Cherry Tomato Salad came to be.  One of those creations where measurements more equal "what we have on hand" rather than precise cups and spoons, the salad is versatile and has worked with so many different veggies, but it always serves to please.

A few handfuls of  cherry tomatoes get you started along with about half a can of beans.  Preferring Garbanzo Beans (chickpeas) or White Beans, we toss them with the tomatoes, add in a little onion (red, white or even scallion) and toss gently with white balsamic and a little oil.  Salt and Pepper bring out a little zing and the oiled arugula serves as a base.  Topped with a sprinkle of crumbled blue cheese, you have a bright salad singing summer's praises!

Chunky Peach BBQ Sauce

Early this spring I received reports of Dad's much loved peach tree teeming with blossoms.  Weeks later had little baby fruits growing, and today we have ripe, rosy peaches!!!  Moving into his home a few years ago he was thrilled when the neighbors gushed about the abundance of peaches his tree provided to the neighborhood, and they were so right.  Today, not only does Dad provide peaches to his neighbors, but me and mine as well.

Knowing that the tree was doing its job, I did my own job in preparation of the harvest and gleaned every recipe I could during my blog travels.  While the last few days have had us enjoying the rosy fruits my favorite way, simply sliced and eaten out of hand, today some of the little gems were in danger of becoming overripe and the request from my son for another Pork Tenderloin sent me to one of my favorite recipes - Peach BBQ Sauce.

Sweet yet tart with just a hint of spice (unless you want more) Peach BBQ Sauce works wonderfully with the pork.  Originally from Epicurious, I've adapted the versatile recipe to suit our tastes;  on occasion we have a vegetarian version while others call for the flavors of the full bacon enhanced version.  My personal preference for a chunky sauce has me omitting the straining direction, but I can imagine that the strained sauce would be stunning!  Either way the sauce is a true treat and has summer flying full speed ahead.

Grilled Pork Tenderloin with Chunky Peach BBQ Sauce

Tapas - Twenty/20 Grill and Wine Bar, Carlsbad, CA

Clockwise from upper left:  My favorite Roasted Chicken Taco with Cuban Spice Black Beans, what is left of our Grilled Japanese Peppers with Avocado, Banana Leaf Carnitas, Roast Salmon with Potato Rosti and Red Pepper Aioli

I proclaim Thursday night "almost weekend" and the perfect night to step out with friends.  Carlsbad's Twenty/20 Grill and Wine Bar serves up the ideal location with its Tapas event held on Thursday evenings and is a favorite in my community.  Patio seating (with heaters for our chilly coastal Carlsbad summers), views of the Pacific through the swaying palms and the outdoor grilling/food prep provide an excellent starting point for the "almost weekend".  Executive Chef Steven Patrick has the event running like a well oiled machine and adds a personal touch as he oversees the food prep and checks in with us throughout the evening.

Shortly after New Years my friends and I begin thinking about when our Tapas on the Patio will begin.  Just knowing that the Thursday events are on their way gets us through those last doldrums of winter as we yearn for my favorite little appetizer sized Roast Chicken Tacos with Cuban Spice Black Beans and an Avocado Picchio (like a guacamole) or Large Ocean Prawns with Marcona Almond Pesto and Feta.

Foccaccia with Cherry Tomatoes

Bringing fresh seasonal ingredients (the Toy Box Cherry Tomatoes simply burst with freshness alongside the fluffy and garlicy Parmesan Foccaccia Bruschetta, pictured at left), Twenty/20's Tapas menu provides offerings between $1 and $6.  Appetizer portions allow one to sample a variety of different items in place of a regular full sized "restaurant meal".  Frankly, I'm thrilled to have a little Salmon, a little Skirt Steak and a little Veggie Stack for my first round, and then move on to the Taco, Foccaccia and Ocean Prawn for round two.

Serving a few selected wines at $5 per glass or $20 per bottle, our party of six last week fully enjoyed the Chilean Carmenere along with our menu choices.  Nick, one of our favorite servers, often points us in the right direction with the tapas offerings as well as wine and drink selections while he makes us feel at home and welcomed to the patio.

Korean Beef BBQ with Watermelon, Cucumber and Mint.  (While I love this dish I'm secretly hoping they will bring back last year's strawberry version!)

Situated in the Carlsbad Sheraton Resort and Spa just "uphill" from Legoland, Twenty/20 does offer a full menu featuring fresh and local ingredients for Breakfast, Lunch and Dinner.  Tapas however is obviously my favorite, but know that reservations are recommended with the patio filling up nearly a week in advance.

With a seasonally changing menu, our favorites from last week included the above mentioned Roast Chicken Taco, the Korean Beef BBQ with Watermelon, Cucumber and Mint, as well as the Thai Chciken Vegetable Dumpling and the Tequila Lobster Bisque.  Dessert featured Mini Cupcakes of either Red Velvet or Chocolate Truffle, though my favorite sweet comes off the dessert tree, a little stand featuing 8 or so mini desserts  (making it OK to have more than one).  Out server, Nick, always does his best to please my Vanilla Bean Creme Brulee request along with the other cream and cake offerings on the dessert tree.  Usually we all say we are too full for dessert, but the little tempting sweets have a way of enticing you to try just a little.

Good friends, fabulous food and a gorgeous Carlsbad sunset... yes, this is the life.  Looking for me on Thursday night?  Try the Tapas Patio at Twenty/20.  Ask for Nick... he'll show you the way.

Red Velvet or Chocolate Truffle Mini Cupcakes

Watermelon Tomato Salad with Basil

The sound of the watermelon cracking at your first cut is usually a sign that a treat is in store.  Filled to nearly bursting with juices, flavor and a healthy dose of antioxidants, the fresh, crisp melon simply boasts of summer and has everyone in the kitchen hovering for that first taste.

I have a vivid memory from my childhood of my Aunt Vicki proclaiming that she had purchased us a seedless watermelon and I remember thinking that it was the coolest thing, and how the heck did people get all the seeds out?  Fast forward 30 years and I don't think my kids have ever seen watermelon slices sprinkled with the little black seeds.  Occasionally they will see a seed in our melons and proclaim, "Hey... there's a seed in here!"  Yep... they are clueless...

As a kid I never once considered the health benefits of watermelon as I munched on piece after piece, fresh juices dripping down my chin.  Today, however, I'm thrilled to read that not only is watermelon an excellent source of Vitamin C, it also holds its own in the Vitamin A category.  Additionally, Watermelon is rich in the B vitamins necessary for energy production, bringing a well rounded fruit to your table.  Combining the watermelon with tomatoes in this salad also serves up a serious serving of lypocene, known for its cancer preventing properties.  Who knew a simple summer salad could be so good for you?!

Easy to toss together and bursting with summer flavors, Watermelon Tomato Salad worked wonderfully for my son's birthday dinner.  Alongside his favorite grilled pork and Rachel's (A Southern Fairytale) Confetti Corn Salad, we had a meal fit for a 15 year old growing boy's birthday!