I live about 30 minutes north from the garlic capital: Gilroy, California. Each year on (what seems to be) the hottest weekend of the summer, people make the trek to Gilroy to enjoy all things garlic.
I can’t wait until summer. I love garlic on just about anything.
Perfectly roasted garlic is soft, sweet, nutty, caramely and encompasses everything we love about garlic, without the sharp burning after taste. It’s easy to create a jar of roasted garlic cloves at home. Let me show you.
This weekend, the city of Mountain View hosted their 44th Annual Art & Wine Festival in Downtown Mountain View. After a massive heat wave throughout the city, it was a pleasant surprise to see the clouds hanging low over the downtown area, as we spent an afternoon treating ourselves to local culinary delights.
There seems to be a recent boost in popularity amongst home cooks: big batch make-ahead freezer meals.
To those who may not be familiar with this method, these recipes generally involve prepping and assembling several meals at once, storing each in the freezer, and then thawing and reheating in the oven or slow cooker at the time needed. Some people believe that this method saves time and money, however others might still be asking, “Why would I want to do that?”
Labor Day weekend has kicked off the start of Northern California’s fall apple season. El Dorado County is famous for its abundance of apple farms, each overflowing with freshly picked apples, unique baked items, artisan products, and country charm.