The Big Screen

Because of my love for cooking, I am a fan of movies that involve stories about food. Although this is an older film, I highly recommend it. It is called Chocolat. Here is what Netflix describes: "An iconoclastic single mother and her young daughter move to a village in France and open a chocolate shop-that's open Sundays across the street from the church. At first, Binoches rich sensuous desserts scandalize the town. But soon, the villagers welcome the newcomers with open arms. Judi Dench, Lena Olin, and Johnny Depp co-star in this 2000 Best Picture Nominee."

Lucky Irish!

Saint Patrick is a Patron Saint of Ireland. Saint Patrick's Day is observed on March 17th. It is a religious celebration and feast day for the anniversary of St. Patrick's death during the 5th century. Irish have long observed this day for over 1000 years. St. Patrick's Day occurs during the Christian season of Lent. Irish families would traditionally attend church in the a.m. and celebrate in the afternoon. Lent prohibited consumption of meat and was waived. Then people would dance, drink and feast on the traditional meal of Irish Bacon and Cabbage, alongside Soda Bread and Apple Cake.

Saint Patrick's Day is still a celebration today, but has long taken on an appearance of green day... signifying the Clover Leaf and Ireland.

However, some of us just like to observe the day by feasting on green foods and wearing green so we don't get pinched.

Here is a sample menu for a wonderful Vegetarian meal in celebration of Saint Patrick's Day!

- Artichoke and Spinach Quiche with Corn Hollandaise Sauce alongside Wild Rice and Asparagus Spears.
- Dessert: Chocolate and Mint Mousse Parfait, Layered among Newman O's, and garnished with Tru-Whipped Creme.

* Recipe for dessert will be posted tomorrow afternoon*

Enjoy the day! Drink Responsibly! Don't get Pinched!

A Little Chocolate History

"Cylindrical clay jars found in the ruins of Chaco Canyon in New Mexico were unlike any other pottery found there, and anthropologists had long puzzled over how they were used. Now the mystery may be solved: The jars apparently were used for drinking chocolate, like the Maya of Central and South America did as far back as 1000 A.D. A chemist for the Hershey chocolate company tested the pottery and found traces of theobromine, a biological marker for cacao, from which chocolate is made. That would make the Chacoans-1,200 miles from the nearest cacao trees- the first consumers of chocolate in North America. Their chocolate arrived via a 3,100-mile trade route that extended to New Mexico from as far south as Ecuador and Colombia, where cacoa is grown."

-News &Trends

It's Tru, I'm Whipped!

A Vegetarian for 16 years, I left whipped creme along the wayside some time ago. It's hydrogenated oil, trans fat, and poor ingredients had little to offer me except its taste. Sadly, I have missed it as an addition to banana splits, as a garnish for cobbler, or as an accompaniment to strawberries.

After trying many alternative whipped toppings, and even trying to create my own, I remained disappointed. However, a month ago, while busy filling my basket with phyllo dough from the frozen food section to make spanikopitas, I caught a glimpse of Tru-Whip.

Tru-Whip is an all-natural, certified organic alternative to whipped creme. It stated no hydrogenated oils, no GMO's or trans- fat. In the mood to test my tastebuds, I tossed it in my basket and found some strawberries in the produce section.

Plump, juicy strawberries; considered to be an aphrodisiac, are quite delicious on their own. Add some Tru-whip and they are down right sultry!

Tru-whip is light, creamy, and sweet. I was amazed by its similar texture to that of my former dessert companion. Satiated, I know It's Tru. I'm whipped!

For more product information on Tru-Whip go to: http://www.truwhip.com

No Cavities w/this Chocolate!

I recently went to my dentist for my 6 month check up and cleaning. When my hygenist was finished with the cleaning, she offered me a flavor choice for the polish. I was pleasantly surprised when she listed the flavors: Mint, Orange, and Chocolate. That choice was a no brainer. Some of you may think that polishing with Chocolate is disgusting. Simply put, it's no calories, taste great and creates no cavities. It was like having dessert!

Fruit Tea Cakes

STARTER:
1 cup (4 1/4 ounces) Unbleached all purpose flour
1/2 cup (4 ounces) cool water
1/8 tsp. instant yeast

Mix the ingredients in a small bowl, cover, and let rest for 6-8 hour, or overnight. The mixture will become bubbly

DOUGH:
all of the starter
3/4 cup (6 ounces) almond milk
1 "egg" replacer egg
3 1/4 cups (13 3/4 ounces) Unbleached all purpose flour
4 Tbsp. (2 ounces) earth balance butter substitute
2 Tbsp. organic cane sugar
1 tsp. instant yeast
1 1/2 tsp. salt
1 tsp. vanilla extract

FILLING:
1/4 cup (2 ounces) dried cranberries
1/4 cup (2 ounces) dried chopped apricots
1/4 cup (2 ounces) chocolate chips
1/4 cup (2 ounces) of walnuts

TOPPING:
1/4 cup (1 3/4) organic cane sugar
1 tsp. vanilla extract
1 Tbsp. water


DIRECTIONS:
Combine the dough ingredients, mixing and kneading to form a smooth, supple dough. Or prepare dough using a bread machine set on the dough cycle. Knead in the fruit, chocolate chips and nuts. Form the dough into a ball, and place it in a greased bowl. Cover and let rise in a warm place for 1 1/2 hours; it should puff significantly, but may not double.

Gently deflate the dough. Divide it into twelve 3 1/4- ounce balls. Place balls into individual paper pans or into a greased 9" x 13" pan. Cover and let rise for 1 hour. Towards the end of the rising time, preheat the oven to 350 degrees.

Stir together topping ingredients until liquid, then drizzle over the dough. Bake the bread for 30-35 minutes for the individual breads, or 40-45 minutes for the pan, until golden brown. Yield: 12 tea buns.

Avanti Cafe

Tucked away amongst mainstream restaurants sits Avanti Cafe. You'll find many eateries on 17th street in Costa Mesa, but you won't find any quite like this. Avanti's repertoire appeals to many crowds and keeps them returning!

The Owners/Chefs Mark and Tanya opened Avanti in 2004. It's charm comes from the hospitality issued at entry, it's fine cuisine, and it's artsy atmosphere. Coming to Avanti feels like home away from home. Additionally, Avanti supports locally grown farmers who deliver produce that fuel their culinary creativity. The meals are fresh, handcrafted, mostly Vegetarian, and Organic when available. Mark and Tanya provide healthy dishes with an assortment of ethnic flair that marry well with the regional wine selection.

Offering both a calm daytime lunch or a hip nightspot, Avanti is the place to go. It's also a great place to bring a date for a candlelit dinner. They have themed evenings varying from Pizza and Beer night, Wine Tastings, and their ever popular Artist gallery shows with live musical performances.

A favorite dish of mine is their Shiitake Artichoke Pesto Pizzette topped with yams and sauteed greens. Their desserts are always seductive. I like to indulge in their tea cakes. It's a nice finish to a wonderful meal!

For more information on Avanti, visit their website at http://www.avantinatural.com