Stealth Cooking prepares pickled red onions
I had the good fortune to eat lunch at Cindy's Back Street Kitchen last weekend. This is one of Cindy Pawcyn's eateries located in St. Helena, the heart of Napa Valley. It is on a back street, but it's well worth finding. My foodie partner ordered the pork tacos, which arrived at the table topped with delicious looking (and tasting, as of course I had a bite) pickled red onions. Fixing onions this way is a staple of both Guadalajara and Moroccan cooking. Don't think they're limited to those foods, however, as they can easily become a staple of your and my kitchen, too. They're a cinch to make, and take almost no time at all.
Read more: www.stealthcooking.com
Sacramento Vegan takes a road trip to Malibu
I spent a few days last week in Malibu, where it's very easy to be vegan. One night, I decided to try Plate, a little restaurant down the street from my hotel serving "earthy California cuisine."
There were several vegan options on the dinner menu: penne al arrabbiata, quinoa shell primavera, vegetable napoleon and a garden burger, in addition to several soups, salads and appetizers that were either vegan or could easily be made vegan. I probably should have tried something unusual, like the vegetable napoleon or quinoa shell primavera, but what sounded good to me at the time was a lunch item that's also available during dinner: stir fry vegetables.
Read more: sacramentovegan.blogspot.com
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