Nibbles of Tidbits, a Food Blog

Meet Yolanda’s Fridge — The latest STAR on the Real Housewives of Beverly Hills.  It would inspire me to cook and eat (and drink) well.  All is easily identifiable and accessible.  It’s pretty like Yolanda too, and better stay pretty since it’s a walk-in fridge with see-through doors.  I love its contents in both photographs.  Pre-washed and ready to eat is a most ideal treat.

Where’s the Grey Poupon?  Hopefully there’s a hidden fridge too for the less attractive food, condiments and leftovers.  I wonder!?  Yolanda’s Fridge is on Twitter — Why not ask it.  Huh?

THANKS to the California Avocado Commission for all this goodness — Since we had so many Avocados, we ate a lot of Avocado dishes/meals.  You name it, we made almost everything.

Most are familiar Avocado favorites and some ideas came from others linked throughout.

We made them all from top down — Starting with Snow Crab Stuffed Avocados made with Mayo, Lemon Juice and Zest, Red Bell Pepper, Dill and Red Onion.  Simple, rich and amazing.

Continuing with a Veggie Croissant Sandwich made with Salad Bar Vegetables, Avocado, and Cream Cheese instead of Mayo.  An Egg Baked in an Avocado — Have you seen that one before?  It’s different and not bad.  And I could eat an Avocado with Good Seasons Italian Dressing (above) everyday.  It’s ready in minutes and always satisfies.  On to Mango Salsa.

Mango Salsa ingredients, plus Jalapeno are pictured above and combined below.

BLT Sandwich, plus A+, minus the L & T on this day.

Open-faced BLT, plus A, minus L — Avocado was mashed with a little Mayo.

Avocado Pizza (if you will) made with a Flour Tortilla, mashed Avocado drizzled with Olive Oil and Lemon Juice, topped with a Fried Egg, Cumin and Salt & Pepper.  I overcooked this Egg.

It could be better next time — The original is much more impressive.

Black Beans, Corn, Red Bell Peppers, Avocado, Red Onions, Jalapeno and Lime w/EVOO.

Cucumber Avocado Salad with Tomatoes, Green Onions, Balsamic Vinegar and Olive Oil.

Avocado on Toast with Sriracha and Olive Oil — An unexpected new favorite.

Avocado with Grapefruit — Many say how well it goes together.  It’s okay.

And would you believe Avocado Ice Cream?

Ours was made with Avocados, Coconut Milk, Milk, Lime Juice and Lime Zest.

I didn’t think I’d like the Avocado Ice Cream, but did and would make it again.

Ahhhhhh Avocados, they’re wonderful to eat and moisturize well — Cheers to Avocados!

Dogs apparently love them too — I can’t believe we ate ’em all and still want more.

Hands suitable to prepare the many AVOCADO dishes that’ll be pictured here soon.  We’re creatively enjoying our California Avocado Commission Avocados as Avocado Ice Cream, etc.

Many thanks to the California Avocado Commission, Mission Produce and to California Avocado Growers, especially the Pinkertons for one of the best days ever.  We LOVE Avocados.

We recently traveled to Oxnard for a hands on tour with a California Avocado Grower.

It’s a special day when you start it with an outdoor brunch on a hill.

AVOCADOS — The Star of the day in every way.

We learned about growing techniques from Dan Pinkerton on his farm.

Bloggers from all around were invited to experience the California Avocado Story.

We RSVP’ed Y-E-S!

And you can see why we were glad to experience it all.

Avocado in EVERYTHING was the Menu — Starting with a Shrimp and Scallop Ceviche.

Bacon Smoked with Avocado Wood.

A very fresh Fruit Salad, including Avocados — It’s a Fruit you know, right!?

Omelettes with Tomatoes, Asparagus, Cheese and sliced Avocados.

Baby Greens Salad with Avocado.

Spring Vegetable, Sausage and California Avocado Frittata.

Warm Bagels with an Avocado Spread.

Grilled Fajita Potatoes with Avocados.

A Chocolate Mousse dessert made with Avocados.

Professionals also photographed Avocados’ glory.

My first plate (below) before going back for more Bacon Smoked with Avocado Wood.

Take all the Avocados you want they told us — Thank you!

We stuffed our face (and bags to go). 🙂

We loved the view, brunch and our friendly, informative tour guides.

Our drive was already worth it.

Then it was on to Dan and Susan Pinkerton’s other grove/farm/crop, along with Jan from the California Avocado Commission to pick our own Avocados and possibly drive a tractor.

Learning about tree buds and what to look for and hope for when growing Avocados.

The beautiful trees were loaded.

Looking to pick some Avocados.

As if all wasn’t enough, it was on to a tour of one of California’s leading Avocado packing houses, Mission Produce — It was truly a behind-the-scenes look at a farm-to-fork journey.

Hair nets please everyone — Oh goody.

Thousands of Avocados — Crates filled on farms and hauled off by tractors to be here.

First a cold wash to bring down the Avocados’ basking-in-the-sun temperature.

The cool-down is an important step to Mission Produce.

On to the belts and rollers, through specially made machinery.

First a wash, then light wax.

Now sorting — Second tier Avocados, Grade 2’s get tossed on top for separate packaging.

Others move on to be weighed, stickered by size and PLU, then packaged.

Each cup weighs then drops the Avocado — I think the heaviest lasts the longest.  Not sure.

Boxing Avocados to be shipped to grocery stores and restaurants near YOU.

You’ve seen them sold in stores and now you know the care involved — All is well run.

More Avocados to take home — Thank you!  And a 1/2 Avocado Stress Ball.  Does it look real?

We’re grateful for all that grows, those who grow it and those who get it to us.

What an amazing day — God bless California Avocados.

The Crab Cooker — It’s one of my favorite landmarks in Newport Beach.

It’s been simple and enjoyable since 1951.

For some reason it’s hard to find consistently good Smoked Fish around here, so I’m glad it always seems to be available at The Crab Cooker.  Elsewhere it’s been previously frozen and defrosted, too dry, refrigerator flavored, unappetizing looking, or it’s too expensive.

Smoked Albacore and Smoked Salmon are favorites to have at home, as often as possible.

Fish options and prices vary.

It’s a Restaurant and Fish Market that’s walking distance from the Newport Beach Pier.

I’m always happy to eat at The Crab Cooker and perfectly satisfied afterwards.

Smoked Fish To Go — I like their Tartar Sauce, but my Cocktail Sauce is better.

And King Crab Legs could be my favorite food of all, if I had to pick one.

Greenleaf Gourmet Chopshop in Costa Mesa — I’m glad to see them in the neighborhood.

It’s a narrow, well utilized, stylish space with goodness to offer.

A group of us (various media) were invited to sample Happy Hour and Kid’s Menu items.

We liked it all and learned that Greenleaf Chefs take pride in each and every dish.

We especially liked the Turkey Melts on Pretzel Bread (below) and Turkey Meatballs.

The Kid’s Menu Chicken Bites with Sweet Potato Fries are pictured below.

See the Greenleaf Gourmet Chopshop website for new menu specifics.

A Delivery Program will soon be launching and Curbside Service is currently available.

They also offer Business Catering and an in-house Coffee/Juice Bar/Specialty Item Shop.

Cheers to Greenleaf with Sangria and another tasty house specialty drink.

They seem to be about healthy food and good times.

More of everything please.

Watermelon carving at its finest — It’s ferocious Friday!  See other cool food photos here.

I like Pistachios, but its advertisers make me want Cashews — Ever seen a Cashew Tree?

I marvel at the trees and have always been fascinated by the brain — And I’m keen on Broccoli and Nuts and Mushrooms of all kinds.  That about covers it (at least here now).  Chow Ciao. 😉

I set out to assess and collect information regarding 2013 Food Trends and thankfully found a compilation of several predictions at Nutrition Unplugged and many are linked (below) for convenience.  I’m glad to see that Cauliflower will be taking over for last year’s over-rated Kale trend, since I like to roast it in the oven with Garlic Cloves and Lemon.  Happy eating in 2013!

Andrew Freeman & Co. – How Hotel & Restaurant Trends Will Shape a New Reality in 2013

Baum + Whiteman – 17 Hottest Food and Dining Trends for 2013

Cooking Light – Our Predictions: 2013 Food Trends

Epicurious – Epicurious Predicts the Top 10 Food Trends of 2013

Food Network – 2013 Predictions from Food Network Kitchens

FohBoh – 2013 Food Trends

Innova Market Insights – Top Trends for 2013

Meat Poultry – Top Food Trends for 2013

National Restaurant Association – What’s Hot 2013 Chef Survey

Orange County Register – Food Trends for 2013

Phil Lempert – The Top 10 Food Trend Predictions for 2013

Produce Marketing Association’s Produce Trends – Produce Trends

Sterling-Rice Group – Cutting-Edge Dining Trends of 2013

Technomic – Technomic’s Take: What’s Ahead in 2013?

The Food Channel – Top Ten Food Trends of 2013

Whole Foods Market in Newport Beach — A fresh, colorful place perfectly set to test out a new (much needed) camera, and it appears Nibbles of Tidbits’ photos are looking up.

I’m grateful for the camera, and the $100 Gift Card from Whole Foods Market to tell you about their Newport Beach location — A piece of Cake, as I would’ve written about it anyway.

I love Whole Food Market, especially at Fashion Island where the service and selection is tops.

Interesting samples are set-up throughout the store and I finally tried Dragon Fruit.

Its texture and flavor is comparable to a Kiwi with less flavor.

And I love Passion Fruit (above), but it’s trippy looking inside — Scary or is it just me?

Amongst the paradise of food is Whole Fresh Fish, sometimes difficult to find.

How about Sea Urchin?  It was cool to see Fresh Abalone, but Shrimp was on the menu today.

This store is like a Newport Beach city hosting two Bars to re-group with a drink.

Happy staff was available at every turn to answer questions and/or offer a helping hand.

If there’s something you’d like to try, ask and they’ll open it for you.  They offered to do so.

Entrance to Whole Foods Market’s Back Bay Tavern — Why not park your cart for a quick one?

Cart with high quality food (above) on its way to become a meal requested by Sweetie Freis.

My Mom and I enjoyed the shopping experience with a Glass of Wine in between.

And the tram ride to our car with heavy groceries was welcomed — Thankful for that too!

See what’s on the MENU (above).  It’s different than what I would’ve picked, which made all more motivating to prepare.  It’s what’s asked for, thus it’s what will be!  Check back to see how all turned out.  Overall it went well, except for one thing — We’ll post about it soon.

Thanks Whole Foods Market Newport Beach — I’ll be back, voluntarily.

Nibbles of Tidbits has partnered with Whole Foods Market to help celebrate the opening of their Newport Beach store and it’s going to be big — It’ll be a one-stop shop to gather ingredients for a perfect dinner party and I’m having a special one soon.  It officially opens September 19th, 2012.  Check back (and below) to see all that it has to offer and find out how our dinner turns out.  Why not enter the I Love Newport Beach Photo Contest while you wait?!

• The Tea Hive, a brand-new fusion café and tea bar that will offer green, black or oolong tea in almost any imaginable form – whether frozen, sparkling, iced or steamed – paired with natural fusion entrees, such as bowls and wraps using local and organic products
• Back Bay Tavern ~ a relaxing and casual bar/restaurant with a rotating selection of 24 craft beers on tap, plus wine and spirits, along with an extensive menu of beef, seafood, vegetarian and vegan meal options
• A smaller “Express” wine and beer bar with 12 beers on tap at the front of the store for quicker service
• In-house executive chef
• Meat department with a full line of locally sourced, 100% grass-fed beef, chicken and turkey and high end cuts of meat not easily found in other markets
• Seafood department featuring sustainably sourced fresh and seasonal specialties
• In-store bakery with scratch-made breads, muffins, cakes, pies, cookies, gluten-free items.
• In-store kitchen that features handcrafted pizza, in-house chips and dips, rolled-to-order sushi, organic salad bar, hot soups, meals-on-the-go and Weekday Deals
• 48 feet of local beers of which 8 ft. is canned beer selections
• Grass fed and raw milk cheeses
• A burger program, in-house smoker and ‘Get Crocked’ section that features complete meals that can be taken home and easily prepared in a crockpot
• Over 1300 gluten free items including dairy and frozen foods
• Seasonal and locally sourced conventional and organic produce
• Value-conscious items like 365 Everyday Value, hundreds of products priced on sale daily
• Expanded bulk and raw foods section
• Step Cleansing program in the juice bar
• Whole Body section with a focus on organic products for the body.
• “Upgrade your Bouquet” program in the floral department
• Indoor/outdoor seating for 150 with free Wi-Fi and plenty of parking

Have you seen, tried or received an Edible Arrangement?  They’re sure nice, but not cheap.

If you’re delivered one, save its bare bones — My Mom did and prepared them to live again.  The frame of an Edible Arrangement is basically a pot with a foam insert and plastic skewers.

Just cut and ADD FRUIT for an anytime array.

See here for ideas, buy one for its eventual bones or assemble a kit with craft store materials.

Chef Bailee and Lexi of Kids in the Kitchen created a fruit bouquet for a family birthday party, but didn’t want to be seen on camera this day due to teenage makeup concerns — Well, okaaaay then.  They enjoyed crafting it, an outcome sought most.  And it’s tasty too!

  Why not make it a family project?  You can come out now Lexi. 🙂

Enter the I Love Newport Beach Photo Contest here to win a Private Party Suite for 10 at the Newport Hyatt Jazz Concert Series — Click on flyer above to enlarge or go here to learn more.

In celebration of the Whole Foods Market soon to open in Newport Beach on September 19th, 2012, they want YOU to show them a photo that captures what you love most about Newport Beach, and they’re giving away prizes.  I’ll be writing more about all, as I’m poised to shop there for a big dinner I’ve got planned.  Come back to see how it goes down.  It’ll be good.

I may have tasted this one April Fool’s afternoon.  In any event SoulmateFood.com catches the attention of the hopeful and untaken, but only promises ingredients that provide the best quality nutrition to enhance performance.  That sounds good, but all is brilliant here thank you very much.  Is Buckwheat in the UK?  It’s where SoulmateFood is based.  Excuse the inside references, don’t have the inside scoop to declare more than… Cute name.  I know nub tho!

The Pineapple Express by Chicken Charlie offers a Shrimp Cocktail in a Pineapple.  I felt good after eating this one at the OC Fair — There’s much more to be reported here about the healthy options and super indulgent at the Fair, once we’re able to sojourn from the fun.

Considering the next color to be featured in our Food Coloring Series.  Perhaps 50 shades of GRAY?  We’ve previously highlighted orange, purple, yellow, green, blue, red, white, black, brown and pink.  What color should be next?  Gold is valuable.  Rust isn’t.  Silver?  That’s gray.

Truly free BC, or from a public garden today, as we must pay for property space to produce.

Grow your own food, FISH and pick fresh Herbs from communal locales along the way.  

While on a walk, look for Rosemary, Mint, Basil, Lemon, Lime and Orange trees and bushes offering Fruit and Herbs.  You’ll be surprised how many you see, especially those named here.  We appreciate ALL that grows and yields nourishment for life.  Air is the best of the free!

I made a variation of these Baked Green Bean Fries — They question whether or not they can be called “Fries” since they’re not fried.  What do you think?  Are Fries determined by shape or cooking method?  I understand the debate, but can’t take a side.  We say both.

We dipped them in Ranch Dressing, just like French Fries, but call ’em Stix if you insist.

Either way, I likely won’t be making them again, as they’re just okay for the effort. 

Heather’s RECIPE is HERE — The Green Beans are basically coated with Egg and seasoned Bread Crumbs, then baked in the oven.  I used Panko Bread Crumbs instead and seasoned them with Smoked Paprika and Ground Chipotle, Salt and Pepper.  They were of interest to try, but I prefer Green Beans simply made with Butter, Lemon Zest and S & P, or with Bacon.

Apologies for the poor copycat photos — Love to experiment with almost everything.

This Asparagus Potato Soup was inspired by the Carrot Soup we can’t get enough of.  With no more Carrots on hand, Asparagus and Potato stepped in with Rosemary, and a shake up of the process — Instead of caramelizing the Onions in a pan, I roasted one with Bacon Grease in the oven.  Unlike the Carrot Soup, this one tastes better with a squeeze of Lemon at the end.

Asparagus Potato Soup — General instructions posted.  Please see here for related prep.

Roast Asparagus in the oven with Olive Oil and S & P, until they start to char.  Cut-off Asparagus tips and set aside.  In a Dutch oven, sauté sliced Potato with fresh Rosemary until softened and slightly browned, then add the Roasted Asparagus stalks and Chicken Stock.

I’m presently hooked on Knorr’s Homestyle Stock Concentrate — Just add Water.

Stir, then squeeze Roasted Garlic from the Bulb directly into the mixture — You can see it (below).  Also add an Onion that’s been baked in the oven, and Rosemary instead of Thyme.

A Baked Onion was substituted in for the Caramelized Onions in the Carrot Soup.

All is then puréed in a blender, drizzled with Lemon Juice and garnished with Asparagus tips.

TIPS for all Soup variations — There should be just enough Chicken Stock added to cover all vegetables, which should be soft and cooled down (somewhat) before blending.  The variations seem endless and none need Cream to be creamy or to taste superb.  The Carrot Soup is preferred to this one.  Also, the Asparagus Potato Soup purée may need to be strained to remove some of the hard stalk inherent to Asparagus.  Or peel the lower ends before roasting.  I had to pull a few fibers from my mouth.  This Soup is good, not a superstar.

This Carrot Soup is the absolute best, because it’s easy to make and tastes complex.

The 5 ingredients are Carrots (8 – 10), Roasted Garlic (1 Bulb), Caramelized Onions (1 Sweet Onion), Fresh Thyme Leaves (2 Sprigs) and Chicken Stock (3 – 3 1/2 Cups).  You basically combine all and cook until the Carrots are soft, then puree and eat — It’s good for you too. 

More INFO, if needed…

• Roast a Garlic Bulb (in foil, with top cut off, drizzled with Olive Oil) in the oven at 400° for 45 minutes.  I generally have one or more on-hand, since I roast ’em often to add to many things.

• Caramelize chopped Onion in a pan with a little Olive Oil, then add the peeled, chopped Carrots towards the end and cook 5 – 10 minutes longer.  Add the Chicken Stock, Thyme Leaves and Roasted Garlic (squeezed from the bulb) to the sautéed Carrots and Onions.

• Cook until the Carrots are soft, then purée all in batches in a blender.  Transfer to a sauce pan to re-warm and add Salt and Pepper to taste, if needed.  Season the Onions and Carrots with S & P along the way, and with a good Chicken Stock it’s generally perfect after blending.

The last Strawberry one was stolen from the fridge — Okay, I know who did it and you’re busted.  I guess that means you like them, but next time ask, as I still had study to do.  I mean, I wanted it.  Heading to the conference room for a meeting, I found it satisfying and timely this day, with a pad of paper and Coffee in the other hand.  It’s a Kraft Milk Bite Bar that’s the subject here.  A group of us recently got to try them.  They’re of interest because I LOVE Milk, like Granola, and I’m always looking for a good, quick breakfast bite.  Thanks!

View from my new office on an overcast day, with a Snack Like Nothing Else, they report.

Voting on the office favorite, another points to the Strawberry Milk Bite, though all liked all.

We also tried the Chocolate Milk Bite with nothing bad to say about it.  I liked the Strawberry better too, but found it a tad rich towards the last bite, thus think I’d really like the Mixed Berry or Oatmeal Raisin one best.  You can learn about the nutritional information from them at MILKBITE.com, or at the top link.  It’s back to work with much awaiting review.