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July 15, 2020

Baking with kids: Drop biscuits | The Mixing Bowl

drop biscuits recipe
Drop biscuits are easy to make, taste good and can also be an educational experience. A chemical reaction happens when the soda in baking powder combines with water.  Carbonic acid forms and dies off to form carbon dioxide bubbles that cause...

Soviet Era Napoleon Cake | The Mixing Bowl

napoleon cake recipe
Napoleons, also called mille-feuilles, are French bakery specialties. Tall, rectangular and box-like, they are made with layers of flakey pastry interspersed with custard filling and covered with white frosting crisscrossed with thin chocolate stripes. They are one of the fancier pastries...

Italian Finocchio Orange Salad | The Mixing Bowl

I don’t know how grocery stores do it. I buy fresh fennel maybe twice a year. But when I do, it’s there amid the other vegetables and fruits looking freshly picked and ready to prepare. Then, I’m glad for the mysterious...

Lion’s Head Meatballs | The Mixing Bowl

lion's head meatballs
This meatball recipe evolved hundreds of years ago in Huai’an, China, at a crossroads where northern traders, who were bringing their goods south along the Grand Canal, met southern traders who had traveled north by road. The 30-mile distance from the...

Muslim lamb and eggplant | The Mixing Bowl

This is a typical Muslim dish that I had this winter in a small, family-run restaurant in the Muslim district of Xi’an, the Chinese city famous for the Terracotta Warriors.  Xi’an is one of the Four Great Ancient...

Bakery Crinkle Citrus Cookies

Bakeries have been the center of neighborhoods and communities for thousands of years, whether it’s Indian chapatis, Arabian pita, French baguettes, Chinese steamed buns, Mexican pan dulce, Ethiopian injera, San Francisco sourdough bread, and the list goes on. Not everyone could...

Pork Humba and Maja Blanca Mais | The Mixing Bowl

I would say there are few people who wouldn’t be drawn to the allure of sweet and savory slow-cooked pork served alongside a creamy corn and coconut pudding. There is a select population in the Pajaro Valley who will recognize Pork...

Greek butternut squash and sweet potato moussaka | The Mixing Bowl

This is one hearty, heavy and flavorful casserole with the wonderful, natural, sweet flavors of butternut squash and yams that is buttressed with savory sage, red onions and salty feta cheese. It is a twist on the typical Greek meat and...

Salt and pepper fried mushrooms | The Mixing Bowl

It’s mushroom season. This little dish is easy and calls for few ingredients. Primarily, it is crispy and salty—a major requirement for popular food.  I returned from a tour of some ancient Silk Road cities in China three...

Sticky sweets from the Philippines | The Mixing Bowl

I’m dazzled by all the flours that have come onto the markets these days.  As well as the usual wheat, rye, buckwheat, barley and corn, varieties I have never heard of like spelt, teff, amaranth, oat, flaxseed and...
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Harvest season continues | About Town

I passed through miles of Watsonville’s agricultural fields today under gray, overcast skies. The strawberry harvest seemed to be going full blast,...
Hideout Aptos

The Hideout on the mend