Thursday, December 14, 2017

Seabreeze Organic Farm


Stephenie and the crew of Seabreeze Farm provided the produce during my three years as Executive Chef of the Chopra Center for Well Being in La Jolla.

Seabreeze Organic Farm in Solano Beach, the scene of many happy events, parties and opportunities to dig in the dirt with pros. My granddaughter, Taylor and I spent many happy hours at Seabreeze, feeding the doves, watching the chics grow, drawing circles in the dirt.

It was from Stephenie I first learned about crumbling bacon on a bowl of oatmeal.

I won the prize three years in a row at the Seabreeze Farm Mothers' Day Cornbread Cook Off.*

And, her partner of the era,  Chef Gordon Smith, was instrumental in helping me set up the Chopra Center kitchen. He and his twin brother, Seabreeze farmer Greg, provided lots of expertise and many laughs during that intense time. (More photos in the Kitchen Series).

Prize Winning Blue Cornbread
350˚

1 pound loaf pan         baking spray

1.5 cups           organic white flour
1/2 cup            blue cornmeal
1/4 cup            brown sugar
2 teaspoons    baking powder
1 teaspoon      baking soda
1 teaspoon      salt
2                       eggs
1 cup               buttermilk
1/4 cup            melted butter

Options:         1 large green onion, chopped
                        1/2 bunch cilantro, chopped

Preheat oven to 350˚. Coat pan with vegetable spray.

Mix flour, cornmeal, sugar, baking powder, baking soda and salt in large bowl. In another bowl, beat together eggs, buttermilk and butter. Mix gently with dry ingredients, folding in ingredients carefully. Place in prepared pan. Bake for about 45 minutes, or until inserted skewer or knife comes out clean. Turn out onto cooling rack and cool slightly before cutting. Delicious with Ginna’s Turkey Chili.


















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