Like the New Orleans Saints, the 2010 Super Bowl victor, Christopher Ranch Roasted Garlic & Blue Cheese Crab Dip scored the winning touchdown in this year’s Christopher Ranch Garlic Gridiron Challenge.

 Jo Anne Washburn, culinary student at the San Francisco-based California Culinary Academy, won first-place accolades in the first-ever challenge, which invited culinary students at several California culinary schools to create original, garlic-infused Super Bowl party dishes.

Washburn, who will receive $500 for her first-place finish, credits inspiration for her Christopher Ranch Roasted Garlic & Blue Cheese Crab Dip to the widespread popularity of crab dip, the recipe’s simplicity and her love of food experimentation. It is the garlic, however, that truly enhances the dish, she said.

“You must put a piece of the soft and creamy roasted Christopher Ranch garlic on top,” Washburn said. “It is imperative that you do this because the appetizer will not be complete without it; it’s like playing football without your star quarterback.”

Recipes were judged based on flavor (25%), innovation (25%), presentation (25%) and recipe’s ability to showcase the garlic (25%). Judging took place at the on-campus cooking competition, wherein the top-three contestants – selected from the first-round entry – prepared their winning recipes, Iron Chef-style.

Second-place runner up was Spicy Garlic Bacon-Wrapped Mushrooms, created by Annette Turek, followed by Shanda Cool’s third-place Game Day Garlic Pigskin Peanuts. Turek and Cool will receive $200 and $100, respectively, for their winning dishes.

The Garlic Gridiron Challenge is one step in Christopher Ranch efforts to establish relationships with culinary students and professors, in order to raise awareness about the differences in fresh garlic varieties, glean insight about the culinary industry and bridge the divide between farmers and chefs.

Without further adieu, the winning recipe….

Christopher Ranch Roasted Garlic & Blue Cheese Crab Dip

Servings: 20-25/Yield: about 2 1/2 cups dip

Ingredients:

- 2-cups fresh lump crab meat;

- 1/2-cup tiny shrimps - pre-cooked;

- 1/2-cup mozzarella cheese;

- 1/2-cup blue cheese – crumbled;

- 1/2-cup mayonnaise;

- 1/4-cup green onions – finely chopped;

- 1/4-cup fresh parsley – minced;

- 1/4-cup jalapenos – minced;

- 1-tsp. cayenne;

- 1/2-tsp. dry mustard;

- 2-tsp. Worcestershire sauce;

- 1-tsp. Tabasco hot sauce;

- 1 1/2-cup Christopher Ranch California Heirloom Garlic Cloves – roasted;

- Olive oil – to taste;

- Salt – to taste; 

- Pepper – to taste; 

- 1 whole French baguette 

Preparation: 

Preheat oven to 350-degrees Fahrenheit. Combine all ingredients, with the exception of garlic. Mix well, and place crab mix in a baking dish. Set aside. 

Spread the garlic cloves on a separate sheet pan, and drizzle olive oil over the garlic. Roast garlic in the oven for 30 min., or until soft and golden. Bake crab mix in the oven for 20 min. 

Meanwhile, cut the French baguette into 1/4-inch circles. Spread slices on sheet pan, and drizzle olive oil atop. Lightly salt and pepper, and set aside. 

Once the crab mix and garlic are finished baking, place bread in oven for about 3-5 min. 

Once bread is properly toasted, spread the crab mix over each slice, and place a roasted garlic clove on top. Arrange the slices on a platter, and serve. Enjoy! 

Inspiration: “I was inspired to make this dish because I love to play with my food. I could have gone with many other appetizers, but what’s a Super Bowl party without a creamy, rich-flavored crab dip? I love crab on everything and also garlic. Making this dish is easy and takes very little time.  Take a spoon, and scoop a nice helping of the crab mixture onto your toasted French baguette. Then, you MUST put a piece of the soft and creamy roasted Christopher Ranch garlic on top. It is imperative that you do this because the appetizer will not be complete without it; it’s like playing football without your star quarterback. Enjoy, and Bon Appetite!” 

Don’t forget the runners up….. 

Annette Turek’s Spicy Garlic Bacon-Wrapped Mushrooms – 2nd Place 

Servings: 12 

Ingredients: 

- 24 fresh button mushrooms; 

- 48-62 cloves of Christopher Ranch California Heirloom Garlic – roasted; 

- 2 jars prepared hot mango chutney; 

- 2 packages smoked bacon – sliced and halved; 

- Olive oil – to taste 

Preparation: 

Preheat oven to 400-degrees Fahrenheit. Toss garlic cloves in olive oil, and bake for approximately 20 minutes, stirring occasionally. 

Remove mushroom stems, and use melon baller to carefully hollow out. Place 1 tsp. chutney in each mushroom cap, and top with 2-3 cloves of roasted garlic. Place one end of bacon over open part of mushroom cap, and wrap around, covering completely. Avoid wrapping the bottom of the mushroom, and secure with a toothpick. 

Preheat grill, or keep oven at 400 degrees. Place wrapped mushrooms on grill, or in oven on rack; bake for 20 minutes, or until bacon has browned. 

Inspiration: “Putting together an appetizer, with what I had in my refrigerator… For a sweet, spicy surprise, I added a hot mango chutney and tested it on the family. It was fun to see everyone guess the hidden flavor they were tasting. This has been the most requested recipe I’ve ever created!” 

Shanda Cool’s Game Day Garlic Pigskin Peanuts – 3rd Place 

Servings: 16 (1-oz.) servings 

Ingredients: 

- 2 heads Christopher Ranch California Heirloom Garlic – roasted; 

- 3-cups unsalted peanuts – roasted; 

- 6 slices thick-cut bacon; 

- 1/2-cup pure maple syrup; 

- 1-tbsp. fresh thyme leaves – minced; 

- 1-tbsp. kosher salt; 

- 1/2-tsp. cayenne pepper; 

- 1/2-tsp. dry mustard 

Preparation: 

Preheat oven to 325-degrees Fahrenheit. In a medium skillet, cook bacon, until crisp. Transfer to paper towels to drain, and finely chop. 

In a medium bowl, mix the thyme, salt, cayenne pepper and dry mustard. 

In a small bowl, smash the roasted Christopher Ranch garlic cloves, and whisk in the maple syrup – slowly – until mixture forms an emulsion. 

Add the peanuts, bacon and garlic mixture to the dry ingredients, and toss, until all peanuts are evenly coated. 

Scrape nuts onto a baking sheet lined with parchment, and roast for approximately 30 min., stirring at least once to break up mixture. 

Remove the peanuts from the oven, and allow to cool completely, breaking up any large chunks into individual peanut and bacon pieces. 

Serve to hungry football fans! 

Inspiration: “My inspiration came from my desire to create a crunchy football party food that was easy to transport for tailgating events, using fresh garlic; instead of the common garlic salts and powders found in many snack recipes. The fresh garlic flavor and aroma make the difference in every single bite. I also believe that “everything really is better with bacon,” thus I wanted to include the pigskin portion of the recipe to bring partygoers a robust addition. I love the flavor that bacon adds to this recipe, without taking over, as the garlic has enough bite to move to forward and stand up to the bacon.”

I always welcome a good reason to drink beer, eat indulgent food, stare at spandex-laden men and listen to Bon Jovi belt out “Livin’ On A Prayer.” 

Therefore, I’m eagerly awaiting the arrival of this Sunday’s Super Bowl XLIV. While, I’m typically more enthralled with the seven-layer dip and humorous commercials – remember that hilarious E-Trade baby and the clown ?! - this year’s Colts vs. Saints matchup should prove to be a true gridiron battle. 

I’ve got my $40 on the Saints…gotta root for the underdog and show Nick Leckey, K-State’s finest, some love. 

Still, a potentially rousing game doesn’t diminish the importance of Super Bowl party food. Now, this comment might get me in hot water with Drew Brees, but – to me - the food is equally important as the game. 

My rationale? If the game is a bust, you need something to fall back on; enter food and drinks. 

So, I decided to inject my newfound Saints patronage into my party planning, resulting in a Ragin’ Cajun-themed soiree – who doesn’t love Cajun food? Fitting, as well, because those Cajuns are big fans of California heirloom garlic. 

After some deliberate research – we take our food seriously ’round these parts - I uncovered several Cajun recipes, which are sure to fit the bill. Just a warning; with these spicy delights, there will be some serious perspiring, both on and off, the field. Make sure those Hurricanes are chilled. 

Scallop Gumbo 

Catfish Po’ Boy  

Pulled Pork Sandwiches 

Jambalaya 

Red Beans & Rice  

Louisiana Shrimp Remoulade With Fall Lettuces 

Chili Cheese Grits 

Crawfish Etouffee 

Spicy Chicken Chili 

Jalapeno Pimento Cheeseburger 

Cajun Wings 

The Ultimate Crab Cakes 

Creole Red Jambalaya With Chicken & Sausage 

Oysters Bayou Teche 

Once Drew Brees sees my lineup, he’ll agree that food crushing ranks up there with field crushing. If they win, that is… 

The good news is – win or lose, we still eat; Cajun style.  

I absolutely love pizza. I mean, I luh-uhve pizza.

Unfortunately, I largely attribute my 40-lb. weight gain in college to my incessant pizza crushing, so I’m always a little weary when I’m confronted with a big, greasy, cheesy, scrumptious slice. When it comes to pizza chowing, I’m akin to Old School’s Frank the Tank  - once I start, I can’t stop.

“Once it hits your lips, it’s sooo good. Ok, one more, one more.”

Therefore, I’ve sadly taken a bit of a pizza hiatus.

Until last night, that is. This insatiable pizza craving overcame me – I think it was Groundhog Day Eve - and since I’m weak when it comes to food, I tend to succumb to cravings.

However, seeing as I’m trying to avoid hopping on the fat train, again, I set out to make the healthiest pizza possible. No Little Caesars, no frozen DiGiorno – I was attempting pizza from scratch.

Now, this creation is not a novelty, but since I’m still wading in the baby pool when it comes to home cooking, I was a homemade pizza-making virgin. Therefore, it is my original.  

This recipe also is not an adaptation from The Garlic Lovers’ Cookbook, Vol. II, but since it involves me cooking, trying a new recipe, using garlic and not killing anyone in the process, this is officially recipe number three in “Angie’s Quest to Garlic Cooking Greatness;” the non-blockbuster, garlic version of Julie & Julia.

So, here’s where my healthy pizza endeavor led me. (Note: Feel free to use any fresh vegetables you’d like; I suggest subbing zucchini, bell peppers, artichokes, broccoli, spinach or jalapenos for any veg listed below. My ingredients are merely based on the bounty available in my fridge. I’d rather walk on nails than venture to Ralph’s at 6 p.m. on Mondays.)

Healthiest Garlic Pizza Ever

Servings: 1

Ingredients:

- 1 individual whole-wheat pizza crust;

- 1 medium tomato – sliced;

- 1 shallot – minced;

- 12 garlic cloves – peeled;

- 5 fresh basil leaves;

- 12 crimini mushrooms – halved;

- 6 asparagus stalks – chopped;

- 4-tablespoons extra-virgin olive oil;

- Handful of low-moisture mozzarella cheese;

- Pepper to taste

Preparation:

- Preheat oven to 350 degrees Fahrenheit.

- Lather 2 tbsp. of olive oil across the pizza crust.

- Spread the tomatoes, asparagus, garlic and mushrooms evenly over the crust.

- Sprinkle the shallots throughout, and place the basil leaves on top.

- Add the cheese evenly across the toppings, and drizzle the remaining 2 tbsp. of olive oil, as well as a few pinches of pepper, atop the cheese.

- Place pizza in the oven, and allow to cook 20 minutes, before checking. You’ll know it’s finished when the crust is browning and edges are crisping, the cheese is sizzling and the mushrooms and asparagus have softened. There should be a warm pizza parlor smell – and the sound of cheese crackling – proliferating your kitchen. Typically takes 20-30 minutes, however, everyone has a personal preference for “how-done” they like their pizza. I like mine good and crispy.

- Remove pizza, slice into quarters, and serve warm. I always douse mine in red pepper flakes, too, because in addition to crispy, I like my pizza hot!

Thoughts: It is hard to beat the artery-clogging flavor of grease and cheese, but my healthy alternative, in my humble opinion, gives Little Caesars a run for their money, and is exponentially healthier. I love the taste of fresh, roasted vegetables, especially garlic’s nutty essence, the tart crunchiness of asparagus and bold, wine-like flavor of mushrooms. And, by using all fresh veggies, low-moisture cheese and substituting olive oil for sodium-filled tomato sauce, you can actually taste the vegetables; not just the grease and cheese. This pizza is actually – dare I say – good for you.

Guilt-free pizza – now that’s a novel concept. Go ahead, eat two if you want. I did.

As Julia Child would say, “Bon Appétit!”

Valentines aren’t the only hearts receiving recognition throughout February.

February, dubbed “American Heart Month” since 1963, is a month dedicated to raising awareness of heart health and mitigating cardiovascular disease; the number one killer in the U.S.

Well, we might be able assist… California heirloom garlic – a natural antioxidant boasting high concentrations of essential vitamins and minerals – is widely regarded as a combatant against various heart-related conditions, including strokes, heart attacks, high blood pressure, high cholesterol, obesity, kidney failure, blood clots and more.

Statistics emphasize the severity of cardiovascular disease, considering:

* nearly every 25 seconds, an American will experience a coronary event

* nearly every minute, an American will die from a coronary event

* in 2009, an estimated 785,000 Americans had a new coronary attack

* two-thirds of Americans are overweight or obese and one-in-three adults lives with high blood pressure (the most critical risk variable for heart disease), according to statistics from the Centers for Disease Control and Prevention and the American Heart Association.

So, how can you take preventative measures against heart disease?

“A healthy diet and lifestyle are your best weapons to fight cardiovascular disease,” according to the American Heart Association. The organization offers several suggestions for nutritious eating choices; many of which point to fresh garlic consumption, including:

* Eat a variety of nutrient-rich fruits and vegetables to help control weight and blood pressure. California heirloom garlic, which is 100% natural, boasts high levels of vitamins and minerals, including vitamins B and C, calcium, iron, potassium, phosphorous, zinc, allicin and more

* Minimize foods high in dietary cholesterol; aim to eat less than 300 milligrams of cholesterol daily. Studies indicate fresh garlic helps reduce cholesterol, thin blood and burn fat;

* Select and prepare foods with little or no salt; aim to consume less than 2,300 milligrams of sodium daily. Fresh garlic is a healthful alternative to salt, as substituting one teaspoon of fresh garlic for equal salt will eliminate 580 milligrams of sodium.

Additionally, garlic-focused medical trials reinforce the belief that fresh garlic is capable of boosting heart health.

For example, when researching the correlation between consuming fresh garlic and alleviating blood-pressure levels, Dr. Kurt Reinhart, assistant professor of pharmacy at Wingate University School of Pharmacy, found a solid inverse relationship in patients with hypertensive blood pressure above 140mmHg.

“I think patients looking to lower blood pressure can safely be recommended to consume more raw garlic,” said Dr. Reinhart, as garlic reduced blood pressure in the hypertensive group by nearly 16/9 mmHg.

Furthermore, fresh garlic’s ability to help hinder cardiovascular disease is one variable earning the vegetable recognition as a SuperFood – a food equipped with nutrients proven to enhance consumers’ longevity and prevent disease, said Dr. Steven Pratt, author of ‘SuperFoods HealthStyle: Proven Strategies for Lifelong Health.’

“Most people die of a cardiovascular disease or cancer, so if you eliminate heart attack, stroke, lung, colon, prostate and breast cancer, you’ve eliminated what kills most people,” Dr. Pratt said of fresh garlic’s role in fighting medical conditions. “Anything that lowers the risk of cancer and thins the blood, with an aspirin like effect, and tastes good, is good.”

Keep your heart healthy in February – and the other 11 months in the year. Eat fresh California heirloom garlic.

From time to time, I’m like The Beatles - I get by with a little help from my friends.

This past week has been a bit crazy (tornados in California?! That’s why I left Kansas), so, since I was busy scouring LA for a basement to seek tornado refuge, I summoned the assistance of fellow Christopher Rancher, Justin Guibert (pictured above), to assist in my quest to cook through The Garlic Lovers’ Cookbooks.

There’s no “I” in this here team blog effort.

And, I must say – I was quite impressed by his ability to so effortlessly whip up a little Spicy California Gumbo, without even breaking a sweat. Perhaps Julie, Julia & Justin is a better fit?

So, without further delay, here’s Justin:

Well, I’m a fan of Creole cooking, but I’ve never attempted to prepare anything.  However, I had a layover in New Orleans during a recent trip to the South and – while waiting – enjoyed the Big Easy Sampler. I never knew airport food could be so mouthwatering.  The sampler featured sultry red beans and rice, spicy sausage and zesty gumbo and – was so life changing – it inspired me to take my own walk on the wild Cajun side. 

With the stormy winter weather whipping the West Coast again this week, it seemed like the perfect time to test my kitchen abilities.  

So, I donned my apron, poured a glass of Chardonnay, put on some inspirational Louis Armstrong - and got to work.

Spicy California Gumbo (as modified by Justin)

Serves 6

Ingredients:

- ¼-cup butter

- ½-lb. fresh okra

- 1 large onion: chopped

- 1 ½ celery stalks: sliced

- ½-cup green pepper: chopped

- 5 cloves fresh California heirloom garlic: minced

- 2-3-tbsp. flour

- 1 jar medium sized oysters: diced

- 2-cups chicken broth

- 1 ½ large tomatoes: chopped

- 6 sprigs parsley: minced

- Pinch of thyme

- Salt and pepper to taste

- Tabasco sauce (use to your liking)

-  ½-lb. ham: diced

- ¾-lb. shrimp: shelled and deveined

- Cooked brown rice/quinoa: about 1-2 cups

- Pinch or two of file powder or Cajun black seasoning

- Water (if necessary)

Preparation:

Melt butter in a large sauce pan. Add okra, onion, celery, green pepper and garlic, and cook until okra ceases to “rope.” I couldn’t figure out what “roping” was all about, and my grocer didn’t have okra, anyways, so I skipped and doubled the celery.  

Add flour, and cook for 2-3 minutes. 

Drain the liquid from the oysters, and add oysters, along with chicken broth, tomatoes, parsley, bay leaves, thyme, salt, pepper and Tabasco. (I went heavy on the Tabasco to bring the heat, but if you don’t want to sweat or prefer a different hot sauce, adjust accordingly). Simmer about 1 hour (may need to add a little water), before adding ham and simmering another 20 minutes. 

Add shrimp and oysters, and simmer for 10-15 minutes. 

Disclaimer: I have to admit, I wasn’t about to wait 1 hour and 35 minutes for all the ingredients to simmer; 1 hour was a better fit for my hunger. Therefore, I simmered the vegetables in the broth for only 30 min., added the proteins to simmer for another 30 minutes and called it a day. 

Turned out just fine for my taste. Either way you prepare, make sure you remove bay leaves before serving, place a scoop of rice – or quinoa - in a soup bowl, and ladle a generous amount of gumbo. Sprinkle with a little file powder, and enjoy this Cajun delight.

You can almost taste Mardi Gras.

Haiti needs our help.

This is, obviously, not new news, and I’m a bit behind in my efforts to rouse help. However, some of the most critical aid Haiti will need is going to be in the upcoming months, when the hype begins waning, and we aren’t provided hourly updates of the Haitians’ dire situation. 

The devastation there is indescribable; up to 100,000 are feared dead, a city has essentially collapsed, people – with nothing left - are burying  their entire family, and the alive are going days without water and food. 

Absolutely heartwrenching.

It’s easy to feel helpless, but there are easy ways each and every one of you can reach out. In my opinion, the simplest way to donate - and what I did – is text “HAITI” to 90999, to contribute $10 to Red Cross efforts; the money is then applied to your phone bill.

For further aid information, however, visit these sites:

 American Red Cross

 Unicef

 CARE

 Habitat For Humanity

 Doctors Without Borders

 Clinton/Bush Haiti Fund

 Direct Relief International

 Save the Children

 World Food Programme

While any help is tremendous, many say money is the preferred option, as the logistics of receiving and distributing random food donations can be challenging.

Don’t neglect Haiti.

Heed your humanitarian duty today.

“Leaving San Francisco is like saying goodbye to an old sweetheart…you want to linger as long as possible.”

I felt the same way as the late Walter Cronkite, as I departed San Fran Monday night. (Well, almost – that midnight departure, the result of a three-hour delay, after two martinis, was a little brutal. Thank you, unnamed Southwest attendant who awoke me from my slumber in Gate 31 to board.) 

Now, San Francisco admirers possess varying reasons for their love affair with this city, and while I have many, one factor grew 10-fold throughout this trip; the food scene in San Francisco. It’s a new concept for me, as I’m just beginning to understand and appreciate the elements of good food.

Food was on the brain, as I was attending the Food Fete event - a networking extension of the annual Fancy Food Show taking place, which attracts foodies, culinary experts, chefs, food producers, students, writers, bloggers, etc., to witness the latest in gourmet food innovation and trends. 

I traveled far and wide from the land of Los Angeles - a city that is pretty hip to the food scene. Indeed, we have food trucks for every pallet, world-famous chefs, like Wolfgang Puck and his flagship Spago Beverly Hills and Michael Cimarusti’s Providence, as well as enough pork belly, gastronomic delights and small plates to fill the 405. 

Still, San Francisco emits more of a historically enriched, international and effortless food vibe. There is, of course, the cutting-edge culinary influence, but it’s not boastful; San Francisco food is, in one word, classy. So, as a foodie-in-training, I embraced the food focus of the trip and set out to, in 36 hours, discover San Fran’s secrets – old and new - that are, perhaps, not so secret. Here’s what I found: 

Ferry Building.  Located in the historic Ferry Building Marketplace, this indoor market on the San Francisco Bay is a physical celebration of food, boasting a wide array of restaurants, food and culinary vendors and flavors - not to mention the Ferry Plaza Farmers Market. Ferry Plaza is truly a food lover’s version of heaven. You want a lobster sandwich? Got it; San Francisco Fish Company. Oysters on the half shell? Yep; Hog Island Oyster Company. Artisanal cheeses (Cowgirl Creamery’s Artisan Cheese Shop), hand-crafted olive oils (McEvoy Ranch Olive Oil), or an original Italian salami sandwich (Mastrelli’s Delicatessen)? Don’t forget a chocolate confection from Recchiuti. I sure didn’t. 

And, I haven’t even touched on the restaurants…the Ferry Building houses Charles Phan’s nationally renowned, Vietnamese-influenced The Slanted Door, Il Cane Rosso, the Southern Italy-inspired sandwich shop emphasizing fresh, local ingredients, and MIJITA, an authentic Mexican cocina focusing on classic Mexican dishes, with a simple, organic twist. 

You can eat your way right through this building; all the while overlooking the Bay Bridge, Treasure Island and emerald ocean waters. Remind me to wear elastic next time I go back - and Ferry Plaza wasn’t even intended to be a meal stop. Next up… 

Tadich Grill. As the sign above the door states, the storied Tadich has been around since 1849. (We’re talking pre-Civil War, and it’s still operating.) I can see why. First, you are greeted by a gigantic, circular, dark-wooden bar (think old-fashioned, homey diner), inviting you to take a load off, enjoy a bowl of seafood chowder and chat with one of the friendly servers, whose stories make it plausible they have actually worked there since 1849. 

In regard to the food, it speaks for itself; Tadich serves up the freshest seafood possible and delivers the BEST Cioppino I have ever experienced…we’re talking huge prawns, massive scallops, sweet and juicy Dungeness crab, salty and tender clams and mussels; all stewed in a savory – and appropriately spicy – tomato broth.  This dining establishment in the financial district represents the best of San Fran. 

Boulevard. Chef Nancy Oakes is hailed as San Francisco’s most “beloved chef,” and her nationally acclaimed restaurant, Boulevard, has been dubbed San Francisco’s finest. So, I set out to find out if: 1.) This was true. 2.) Why? Well, Oakes doesn’t disappoint, and it’s largely attributed to her expertise in combining regional, seasonal cuisines and French flair, which are evident in all dishes, ranging from the Berkshire Pork Rib Eye & Braised Duroc Pork Cheek from Iowa, to the Lamb T-Bone from California and the Bluenose Sea Bass from New Zealand.

I feasted on the pan-roasted Sonoma Duck Breast, comprised of braised duck-stuffed ravioli, chocolate & rosemary hazelnut pesto, black truffles, King Trumpet mushrooms and more. The savory duck breast was perfectly accented by the sweet, rich, nutty pesto and further enhanced by the intense, oaky flavor of truffles. Local game, meet sophisticated French ingredients; a food match even eHarmony would be proud of. 

Food Fete Event. Like all industries, social media is sweeping the culinary realm, and there is no better city to pair food and beverage producers, with savvy Web conversationalists. A cocktail party designed to link the suppliers, bloggers and media of all forms, Food Fete provided an opportunity to chat with and gauge interests of bloggers and media. I always love putting faces to names – such as Amy Sherman of Cooking with Amy and Benjamin Seto of Cooking With The Single Guy – and discovering new food-focused Web endeavors, such as Yummy Veggie, FoodAndHome.com and DooF, while drinking martinis that boast a new vodka as tasty as Ketel, but half the price – Rue 33 of Sam’s Club. 

My 36-hour San Francisco food adventure came to an abrupt end, however, as I glanced at my watch and realized it was about time to fly South. I rushed to the airport and was greeted by the longest Southwest line ever and frustrated flyers; never a good sign. What I would give for one more martini and another bowl of Tadich Cioppino. Like Cronkite said, “I just wanted to linger as long as possible.” I guess that’s what three-hour delays are for.

 Less than a year ago, Bryan Silbermann, the President and CEO of the Produce Marketing Association, made a bold statement at the Foodservice conference I attended. He set a goal to double the use of fresh produce in the foodservice industry by 2020. It seems as if American consumers are making strides to increase their fruit and vegetable consumption as well.

According to the study “Making Effective Nutrition Choices” published by the American Journal of Public Health, online programs may help boost fruit and vegetable consumption. As part of the study, 2,500 people logged onto a website that gave information about the health benefits of fruits and vegetables as well as provided the participants with ways to incorporate more produce into their meals.

The study measured the change in fruit and vegetable consumption associated with visiting a website that offered tailored information with and without motivational emails and an untailored “control” website. The two different websites had the same layout but the tailored site offered personalized nutritional information based on a survey taken by the participant, whereas the other site offered general information about the nutrition of fruits and vegetables.

The Centers For Disease Control and Prevention recommends 5 or more servings of fruits and vegetables a day. Less than 25% of Americans accomplish this. However, three months into this study, 70% of participants were eating the recommended 5 or more servings, an increase of 20% from when the study began. This indicates that a well-designed, user-friendly website is helpful in educating people on the importance of fruits and vegetables in your daily diet.

There are several interactive websites that provide nutritional information, track calorie intake,  offer tips on how to incorporate 5 or more servings of fruit and veggies into meals and more.  Here are some good options:

Fruits & Veggies Matter

Fit Day

Web MD’s Food and Fitness Planner

My Health Tracker

Garlic not only falls in the vegetable category but it also made Prevention magazine’s list of “25 Ridiculously Healthy Foods”. Add some healthy flavor to your meals with California heirloom garlic.

It’s true; I deserve it. Though, in my defense, they say copying is the most sincere form of flattery.

It all started last Wednesday, when I watched Julie & Julia for the first time (little behind on movie watching, as my budget forces me to wait for Red Box rentals), and experienced a light-bulb moment – as I’m sure many of you did watching that movie…why don’t I cook through a cookbook and blog about it?

Por que, no? Maybe the sequel will evolve into “Angie and Julia…”

Now, multiple objectives motivated my cooking/writing endeavor, and mine weren’t nearly as endearing as Julie’s yearning to follow in the footsteps of the late, great Julia Child.

Objective One - I love to cook, but I struggle with following a recipe. I get too excited, don’t adequately prepare and wind up suddenly needing 10 different ingredients that aren’t chopped, causing things to quickly spiral downhill. Food overcooks, I get flustered, the kitchen turns into a war zone and I, consequently, drink one too many glasses of wine – which does, however, make my food taste better.

Objective Two - I always write about my fellow bloggers’ recipes and cooking experiences, but never my own. I decided, in 2010, I need to take control of my own cooking destiny. No more sloppy seconds.

So, last night I grabbed the trusty garlic Bible – The Garlic Lovers’ Cookbook Volume II – a compilation of hundreds of competition entries from the annual Gilroy Garlic Festival, and officially embarked on my cooking journey.

(All epic journeys need a name, so this one shall be called, “Angie’s Quest to Garlic Cooking Greatness.” )

My main goals in this journey are to: 1.) Complete every recipe, with a 75% edible-success rate; a new form of scoring I invented, which means a meal one can consume and somewhat enjoy, without contracting any food-borne illnesses. 2.) Not gain the “Freshman 40″ in the process – quite risky, as many recipes call for heavy-whipping cream, copious amounts of butter, cream cheese, etc. Hello, saddlebags. 3.) Avoid unintentionally summoning the local fire department. 4.) Have a little fun.

Here we go. Recipe #1 – Manti, a nice, Turkish delight.

The recipe’s description, “an easy-to-fix casserole, with the surprisingly rich and unusual lamb flavor,” caught my attention with two words; easy and lamb. Easy is good, and lamb meat is even better.

So, I stopped at my local Ralph’s to pick up the necessary ingredients, and – I’m slightly embarrassed to admit – I spent arguably more time wandering the aisles in search of the ingredients, than I did in the kitchen.

Apparently, I’m not very store savvy when I venture beyond my cooking comfort zone of tacos, spaghetti and stew. Hello, parsley, nice to meet you; never noticed you there next to the carrots.

Once I entered the kitchen, however, things went surprisingly smooth. The recipe calls for minimal ingredients, the steps were simple to follow, and there wasn’t much multi-tasking involved. Total preparation and cooking time was about 1 hour, 10 minutes – the perfect amount of time to sip on a nice glass of Cabernet Sauvignon. For once, I was drinking wine for enjoyment and not frustration.

Manti Recipe (I tweaked a few items, noted with an *, to help keep that 40-lbs. at bay):
Ingredients:
- 1 (12-oz.) package large-shell pasta – *whole wheat and jumbo-shell pasta;
- ¾-lb. ground lamb;
- 1-tbsp. oil or butter – *extra-virgin olive oil;
- 1-2 bunches green onions, minced;
- ¼-cups fresh parsley, chopped;
- 4 cloves fresh Christopher Ranch California Heirloom Garlic, minced;
-4-tbsp. butter – *no salt and only used 2-3 tbsp.;
- 1 (10 ¾-oz.) can beef broth – *low sodium;
- 1 (8-oz.) can tomato sauce – *low sodium;
- Handful of low-moisture mozzarella cheese.

Preparation:
- Cook pasta according to package directions. Drain and cool.
- On low heat, sauté onions, parsley and garlic in olive oil; add lamb, and combine well. Cook until meat is browned, or completely cooked through; about 15 minutes.
- While meat is cooking, butter the bottom of a 3-quart baking dish (one that has a lid). Preheat oven to 350 degrees Fahrenheit.
- Stuff shells with meat and herb mixture, and place shells in the baking dish. Sprinkle mozzarella on top. Cover, and bake 20 minutes.
- While Manti is baking, combine broth and tomato sauce in small pan, and bring to a boil.
- Once shells have cooked 20 minutes, pour broth/tomato liquid over Manti, and bake 15-20 minutes longer; until lamb is cooked and sauce is slightly thickened.
- Serve hot.

Thoughts on my first recipe….
First of all, I didn’t know ground lamb meat existed. Now that I’m aware, it is my new favorite convenience meat – a great middle man between beef and turkey, as it’s as rich and flavorful as beef – but leaner – and more robust than turkey meat. Not to mention, the smell of lamb sautéing with the garlic, onions and parsley was a thin slice of heaven.

The finished product was quite scrumptious, and – surprisingly – not too filling. (However, I need to work on portion control. The recipe states 4-6 servings, and I ate seven shells last night, with only seven more awaiting me tonight. Must be a cookbook misprint.)

Baking the sauce into the shells is a good move, as the sauce thickens – evolving into a light marinara – and subsequently moistens and tenderizes the shells and meat. The flavor of the marinara-esque sauce blended perfectly with the bold flavor of the herbal-infused lamb, reasonably tempering the lamb meat, which, for some, can be too overbearing.

Finally, this recipe doesn’t actually call for mozzarella – that addition might be my inner fatty emerging – but I feel the creaminess of the cheese synchronizes the meat and shells. That’s my excuse, anyways.

The only change I would make is, perhaps, adding some fresh basil, a little oregano and a pinch of pepper to the beef broth and tomato sauce. The sauce was lacking bite, likely due to the reduced-sodium selections for both.

My only complaint is that I could really use a dishwasher – any takers? – but, besides that, Recipe #1 – Manti – in “Angie’s Quest to Garlic Cooking Greatness” received an 8 of 10 from Lauren, my unbiased judge/roommate.

As Julia Child would say, “Bon Appétit!”

(Original pictures to come…skipped my mind. I usually avoid documenting what I create in the kitchen! However, the picture above looks just like my dish…)

It’s been a Happy New Year for domestic garlic growers, thus far.

Entering 2010, Chinese garlic supplies have remained uncharacteristically low and prices abnormally high; fueling a domestic demand that hasn’t been this fervent for a while, thanks to cheap Chinese garlic swallowing the majority of the U.S. market in recent years.

China accounts for two-thirds of the world’s garlic production, but industry experts estimate that Chinese output dropped up to 50% in 2009, creating a major gap in global garlic supplies. The U.S. Department of Commerce reported that more than 160-million pounds of Chinese garlic were imported into the U.S. in 2008 (more than half of domestic supply), and that number will – again – be down significantly this year, leaving California, Argentine, and Mexican garlic to plug the gap.

The 50% production decrease is largely why Chinese garlic prices have tripled since 2008, spiking from $8 for a 30-lb. box to $24 today and – similarly – motivating a 15-20% jump in domestic prices to $40-$50, a box, according to Christopher Ranch owner, Bill Christopher, in the most recent USA Today article, “Garlic Prices Soar in China Amid Flu Fears.”

Refresh my memory, though – why the price increase?

The situation can be blamed on multiple factors, including Chinese speculation, a global garlic shortage and H1N1 fears.

“There’s a lot less Chinese garlic being shipped over here, and what is being shipped is being shipped at prices three times more than last year,” Christopher said. “There’s a bit of a world shortage and of course that raises the price.”

Chinese speculators are betting the price of garlic will propel them into newfound wealth, and, therefore, are buying garlic and sitting on it, waiting for the price to bolster. A garlic rush is on, with the kitchen staple surpassing gold and stocks as China’s best performing asset.

The USA Today article cited speculator Shao Mingquing, “who borrowed money to buy 100 tons of garlic in September, then made a $59,000 profit selling in October, the state-run China Daily reports.”

At the same time, Chinese farmers, reacting to years of garlic overproduction, falling prices and bad weather, cut plantings 50% in 2008, which plays a critical role in the global deficiency.

Swine flu qualms, however, continue exacerbating the situation, since garlic – known for its antioxidant, antiviral and antibacterial properties – is viewed as a H1N1 combatant, especially in China.

Since markets are unpredictable, it’s difficult to foresee the next move, but for the time being, Chinese garlic’s major price bump is a boon for California growers looking to recoup business that has been unfairly lost to cheaper Chinese garlic.

*******

The changing garlic tide is a plus, not only for American farmers, but also the safety of American consumers, as producers in China aren’t forced to comply with the same strict food-safety and quality-control regulations as domestic growers.

It appears, however, the federal government – and the public – are starting to take notice of Chinese food safety issues.

An article in Food Safety News cited food imports – particularly apple juice, garlic, shrimp and catfish – as “an emerging food safety issue in 2010,” considering 60% of American apple juice; 50% of garlic; 10% of shrimp and two percent of catfish are imported from China, according to U.S. Department of Agriculture numbers.
In late 2009, the Obama administration established the Import Safety Commercial Targeting and Analysis Center, which was launched by the Department of Homeland Security, to bolster the safety of food entering the U.S.

The CTAC stemmed from the federal government’s Food Safety Working Group, also initiated in 2009, whose charge is to ensure a safe food supply, by updating food safety laws and systems, streamlining the task among various organizations and increasing transparency.

With the multitude of threats facing the U.S. today, it is an extremely wise decision to do our best to control whatever facets of domestic security we can. We applaud the administration’s efforts to strengthen the safety of the U.S. food supply; particularly fresh garlic from China.