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Simply Sam
By Peter Rowe
Here's the thing about Sam Zien: He fails.
As business manager for a San Diego biotech firm, he failed to adopt a corporate image: "I was always the guy who wanted to be more funny than serious."
In the summer of 2001, he …Read more.
Redemption in the Kitchen
By Keli Dailey
Trembling and near tears are the last things you'd expect from such a tough-looking guy.
"It brings me such joy to see a little kid tasting something and describing the basic flavors: sweet, bitter, salty," Ricardo Heredia …Read more.
Shortcake Is a Showcase for Ripe Strawberries
By Chris Ross
This time of year, I get the urge to make an old-fashioned strawberry shortcake. It's a dessert that showcases our luscious local berries.
Here's a no-frills version, courtesy of the California Strawberry Commission. For other ideas on …Read more.
A Healthy Frozen Treat
By Chris Ross
Camp Pocono Trails in Reeders, Pa., is a 350-acre summer camp for children where losing weight is the emphasis and camp activities range from tennis, drama and boating to fitness training and cooking instruction.
Nicole Selinsky, …Read more.
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Chef's Cheesecake Celebrates New Avocado SeasonBy Chris Ross California avocados are in season spring through fall, and to celebrate the new crop, the California Avocado Commission asked several chefs to create recipes using avocados. One of those chefs is Trey Foshee, of George's at the Cove in La Jolla, Calif. Chef Foshee's creation is a rich avocado cheesecake with a hint of lemon. CALIFORNIA AVOCADO CHEESECAKE WITH TOMATO-VANILLA JAM 14 ounces cream cheese 2 large, ripe California avocados, peeled and seeded 1 1/4 cup sugar 1 teaspoon vanilla extract 4 eggs 1 teaspoon lemon zest Graham cracker crust (recipe follows) Tomato-vanilla jam (recipe follows) Serves 12 Place the cream cheese in the bowl of an electric mixer. With a paddle attachment, whip the cream cheese over medium-high speed until smooth, approximately three minutes. Add the avocado, sugar and vanilla, and mix until smooth. Add eggs one at a time, incorporating well after each addition. Strain the mixture through a fine-mesh strainer. Mix in the lemon zest, and pour filling onto Graham Cracker Crust, then smooth top with an offset spatula. Place on top of a baking sheet, and bake at 300 degrees for 45 minutes or until set. Cool to room temperature and refrigerate. Garnish with tomato-vanilla jam to serve. GRAHAM CRACKER CRUST 1 1/2 cup graham cracker crumbs 1/4 cup sugar 1_3 cup butter 1 tablespoon butter, to grease pan Combine crumbs and sugar in a medium mixing bowl. Melt the butter over medium heat, and mix into crumb mixture with a spoon until well combined. With the remaining butter, grease the sides and bottom of a 9-inch springform pan. Cut out a parchment paper circle to fill in the bottom of the pan. Pour the crumbs into the pan, and press the mixture evenly into the bottom of the pan with your fingers. Bake at 300 degrees for five minutes to set the crust, then cool to room temperature. TOMATO-VANILLA JAM 1 cup sugar 1 cup water 1/2 vanilla bean, split 4 cups red cherry tomatoes, cut in half In a small pot, combine the sugar, water and vanilla bean, and simmer until sugar is melted. Add the tomatoes, and simmer for 5 to 10 minutes or until the tomatoes soften. Strain the mixture, and reserve the tomatoes in a small bowl. Return the syrup back to the pot.
Per Serving: Calories, 410; total fat, 26 g (sat 13g, trans 0g, poly 2g, mono 9g); cholesterol, 130 mg; sodium, 240 mg; total carbohydrates, 45 g; dietary fiber, 4 g; protein, 6 g. Recipe courtesy of Trey Foshee. Chris Ross writes for The San Diego Union-Tribune. COPYRIGHT 2011 THE SAN DIEGO UNION-TRIBUNE. DISTRIBUTED BY CREATORS.COM  
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