Monthly Archives: October 2011

KidNote…summer berry popsicles…in fall…

So here is my story. I am a hoarder of all things. I get emotionally attached to random objects that arrive in my life and circumstance. I have papers written in high school, my sister’s art work from when she was two (framed I might add), old report cards, photos, letters, notes, and recipes…oh the recipes. I get this way with food too. I try to make the food stretch across the seasons. Continually attempting to preserve the ephemeral.
Summer has come and gone…kind of. Tomatoes are still producing, berries are abundant, and it is still warm beach weather here…for now. Apparently old habits die hard as I began hording my berries from our farm box months ago, freezing them in perfectly airtight single serving portions. Usually, I wait to bring them out on a frosty day to make a raspberry clafoutis or mixed berry pie in the middle of winter. However, I am encountering no problems…so far…finding beautiful, local, organic berries. I write with such hesitation, because although a born and raised Californian, I have lived with intense seasons for the past 10 years. I am still adjusting to the differences in how the food responds to the weather…and frankly loving beach days in October.

I decided I could be a little less paranoid about using up all my berries and made these popsicles that were nourishing and thoroughly enjoyed. These are made with summer sunned berries, ricotta cheese, and coconut oil. For younger kiddos that have not had dairy incorporated into their diet you can always use other frozen milks (breast milk, soy milk) or pureed silken tofu. They are great for those little teethers too!

Summer berry popsicles…in fall…

1 basket of raspberries
1 basket of blackberries
1 container of whole milk ricotta cheese (for those developing brains!)
2-4 tbs coconut oil
popsicle holders

Heat berries separately over the stove and mash gently. Set aside. Heat up coconut oil to a liquid and let cool for 3-5 minutes. Place ricotta cheese into a small bowl and add coconut oil. Add coconut oil to taste. Then layer berries and cheese in alternating layers in a popsicle holder. Freeze overnight. Serve on a hot…fall day…at the beach.
 *If you use a less viscous milk, the layers will not be evident.

Eat together, toast to each other, and share!


dukkha on a perfectly boiled egg…



Dukkha (or duqqa) is an Egyptian spice and nut blend that probably has as many recipes as there are chefs, home cooks, and street vendors in Egypt. I first had this lovely dance of flavors during a brunch with an old friend at her home in Santa Monica. We sat outside on the grass dipping bread into olive oil into dukkha; noshing and getting lost in our history and memories. Since then it has quickly become the star of my pantry. The major players in this blend tend to be hazelnuts, sesame seeds, coriander seeds, cumin seeds, salt, and pepper. But one can add dry herbs, different nuts, dried chickpeas, and on and on. Dukkha adds a beautiful twist to just about anything. With bread dipped in olive oil, to season roasted vegetables, on pasta with some Russian rye bread crumbs and lemon zest. It is earthy, spicy, with a hint of floral undertones all at the same time. My favorite cameo for this fabulous blend has been as a simple sprinkle on top of a perfectly boiled egg. But, be careful getting lost with a friend over brunch, you might smile so much your face hurts.


1/2 cup hazelnuts, toasted
1/2 cup slivered almonds, toasted
1/3 cup black sesame seeds
2 tbs coriander seeds
2 tbs fennel seeds
1 tbs cumin seeds
2 tsp sea salt (I had a grey variety on hand, and it was lovely)
2 tsp cracked pepper

1 egg per person, boiled.

Toast nuts. Set aside. Toast coriander, fennel, and cumin seeds. Combine nuts and toasted seeds in a food processor until a coarse meal. Transfer to a bowl. Add sesame seeds (if using white sesame seeds, toast those as well), salt, and pepper. This recipe makes enough to store for a while. I keep mine in a recycled jam jar. You can freeze the mixture as well. Just remember that nuts can spoil.


Fill a pot with water. Add eggs. Turn on flame/stove top, bring eggs and water to a boil together. Once boiling, turn off the burner and let eggs sit for about 5-7 minutes. Then, with a very sharp knife, cut eggs (shell and all) in half.

Serve sprinkled with dukkha and eat with a spoon right out of the eggshell.

Eat together, toast to each other, and share!