I thought I was the only one who got ecstatic at the first sign of life in the garden, then my friend called yesterday to tell me her big news: she got her first strawberry! “We got our first tomato!” I exclaimed.

Hallllleeeluuuja!!

We’ve had a couple of false starts. You see, we have many pesky blackbirds in our neighborhood - in fact so many that there’s a restaurant down the street aptly named Blackbird Bistro - and trying to keep them from pillaging our garden is no small feat. They are smart, those birds. We turned our backs once - briefly - and found that one had taken flight with half a salmon burger in it’s mouth.

So the fact that finally one of our tomatoes had survived the birds was cause for celebration! Our itty bitty tomato (above) was no larger than a button, but what it lacked in size it made up for in flavor.

“Haaaa!!!” I screamed at the birds, holding my precious little tomato up at them, “You missed one!” I then realized that I am far too young to be referred to as the “crazy lady who yells at birds” and quietly slinked back into the house to enjoy the fruit of our labor.

Whenever I go downtown to Pike Place Market I’m always sucked into the Spanish Table. There’s no way around it, and I always end up parting ways with more dolares ($) than I intended. Needless to say, it’s a wonderful establishment and I always leave happy - usually with a bunch of anchovy stuffed olives in my hand.

Today I was thrilled to find a shipment of Padrón peppers had just arrived from Happy Quail Farms located in East Palo Alto, California. When we lived in Palo Alto we frequently bought from Happy Quail Farms, and we were delighted to find their produce had made it all the way up to the Pacific Northwest.

Padrón peppers, named after the Spanish municipality in which they are grown, and are a typical tapa. They’re small, sweet and mild, although occasionally you do come across an errant hot one. Peppers grown in June/July tend to be milder, while those grown in August/September tend to pack more heat. But that’s not a strict rule of thumb, so it’s a bit like playing Russian Roulette. I hope you enjoy spicy surprises, you just may get one!

1. Start with 1/2 to 1 pound of pimientos de Padrón
2. Wash the peppers and dry on a paper towel.
3. Heat a frying pan with a small amount of olive oil, just enough to cover the bottom of the pan
4. Add the peppers when the oil begins to smoke just a bit
5. Fry the peppers shaking the pan so that all sides cook
6. As the peppers start to blister, sprinkle liberally with kosher salt.
7. Once the peppers are slightly browned and blistered on all sides, remove from heat and cover in pan for 2-3 minutes.
8. Add a bit more salt, hold by the stem, and eat while they’re hot!

This year’s all-women blogging convention, BlogHer, successfully wrapped up yesterday and, let me tell you, the estrogen level was fierce!

I must say, it was empowering to see that many women (and a handful of brave men!) come together to discuss issues from their kid’s peanut allergy to race and gender in politics. Watch out, non-participating boys, I think us girls are going to take the blogging world by storm!

Or have we already?

One thing I would love to see more of is us food writers, stylists and photographers. So, my goal for the next year is to network with as many “foodistas” as possible. Organizing and networking is such a beautiful thing. Let’s show ‘em what we got! You know where to find me, I’ll be looking for you.

Here are just a handful (there were many!) of the people I met and who inspired me - or just made me laugh!

Elise Bauer, BlogHer presenter and food extraordinaire, from Simply Recipes
Kalyn Denny, 3rd-grade teacher, BlogHer writer and foodie wrangler, from Kalyn’s Kitchen
Carolyn Jung, journalist and fellow food-lover, from Food Gal
Lori Falcon from My Wooden Spoon - Where it’s perfectly legal to use a little pot and A Cowboy’s Wife
Marie Millard from Marie Millard - I’ll Have A Cafe Mocha Vodka Valium Latte To Go Please
Sara Rosso from Ms. Adventures in Italy, all the way from Milan, Italy!
Jessica from Bernthis.com - Stories of a Neurotic Woman’s Journey Through Her Weekly Visits to Her Therapist

Note to the New York Times: I know you photographed me. A nice little shot of me furiously blogging away on my Foodista-logoed laptop (like the picture above). Where’s my front page spread? Smack dab in the Food section would be delicious, thank you.

It was very kind and considerate of the organizers of the all-women BlogHer to invite celebrity chef Rocco DiSpirito as a guest presenter. Most of the women here were purring his name Rrrrrroco, and I must agree, he is pretty easy on the eyes.

If you were an attendee, and can’t remember what he cooked up because you were too consumed with staring at his cute mug, let me give you a refresher. He whipped up a quick and easy pasta dish using tomato sauces from Bertolli, and enhanced them with fresh ingredients such as shrimp, garlic, peperoncini, olives and parsley.

While I personally prefer to cook from scratch, enjoying the process of cooking and creating, it certainly was worth watching a hot man cook for a bunch of women.

Did I just say that out loud?

Check out his latest book Rocco’s Real-Life Recipes. He really does know his stuff.

Today’s a quickie as I’m attending my first BlogHer Conference in San Francisco, CA. Upon arriving I felt a bit homesick for the Bay Area, fog and all. I actually had to change from my Capri pants and sandals to jeans and closed-toe shoes (with socks!!) in the Nordstrom ladies’ room. Brrrrr! Mark Twain was certainly right when he said “The coldest winter I ever spent was a summer in San Francisco.” Apparently I will never learn how to dress appropriately in the Fog City.

On to the good food stuff…

The great thing about loving food and cooking is coming up with new and different twists on recipes. I’ve written before about brining chicken, and we tried it again with pork chops, this time with a different type of brine. Pork chops can often get dry when roasting and grilling, so this will help moisten your meat and ensure juiciness with each and every bite.

Beer Brined Pork Chops

2-4 thick-sliced chops
1 bottle of beer (any type)
2 tablespoons of apple cider vinegar
2tablespoon kosher salt

Soak pork chops in brine for 1-2 hours. Drizzle with olive oil and freshly cracked black pepper, then toss on the grill!

In December of 1989, just after Christmas, my father and step-mother dropped me off at a little pensione in Siena, Italy where I was to meet my study-abroad group. I knew no one. We said our goodbyes, and I watched them fold themselves back into their tiny rented Fiat Uno and drive off. I stood in the middle of the road waving after them - tears streaming down my face and gulping down the calzone-sized sob that was climbing up my chest.

What a whimp!

Within an hour I met two girls who would become my life-long friends, Nina and Cherie, and discovered a frozen confection so divine its powers instantly washed away any twinge of homesickness: gelato. In Italy, this cultural favorite is not just for summer, it’s a year-round treat.

Unlike North American ice cream, most (not all) Italian gelati are made with whole milk and egg yolks instead of cream, making them deliciously dense. Whole milk in Italy tends to be richer than in the United States, so many recipes here add a bit of cream to compensate.

While our domestic versions of gelato can be quite yummy, nothing compares to eating the true thing in the “Old Country.”

Before embarking on your gelato adventure, here are a few basic tips:

1. Use the freshest ingredients possible: get your eggs, cream and milk at your farmer’s market
2. If using fruit, buy what’s fresh and seasonal
3. Opt for vanilla bean instead of extract
4. Bring eggs to room temperature: you’ll stir less and prevent air from getting incorporated
5. Strain your custard: use a fine mesh sieve or a cheesecloth-lined colander
6. Eat it fresh from the machine or, if frozen, let it soften before serving

Gelato alla Baccello di Vaniglia (Vanilla Bean Gelato)
The following recipe is from the August 2008 issue of La Cucina Italiana magazine. We changed it a bit and used 1% milk thinking it would make it a bit lighter, but holy cow!, it still resulted in a Mamma-mia-uber-rich gelato! Molto delizioso!

5 large egg yolks, brought to room temperature
¾ cup sugar
2 ¼ cups whole milk
1 cup heavy cream
1 vanilla pod, sliced in half lengthwise
Pinch of salt

Whisk together the egg yolks and sugar until thick (about 2-3 minutes).

In a large saucepan, combine the whole milk, heavy cream, vanilla bean and a pinch of salt. Heat over medium heat, stirring over medium heat, until bubbles form and pop around the edges. Remove from heat.

Slowly whisk about ¼ of the warm mixture into the egg mixture; then add it all back into the milk mixture in the saucepan. Stir constantly over low heat until mixture is slightly thickened and begins to coat the back of a wooden spoon. Be sure to not simmer.

Fill a large stainless steel bowl with ice and water.

Strain the custard through a fine sieve (or a cheesecloth-lined colander) into a smaller stainless steel bowl, then set into the ice bath. Stir occasionally and let chill until completely cooled.

Transfer mixture to an ice cream machine and follow manufacturer’s instructions.

Best when served immediately, although it will keep in the freezer for up to a month.

If you like hot and spicy foods, then you’d love harissa; an oh-my-hell-it’s-hot! North African chili paste, most commonly found in Tunisian, Algerian, and Moroccan cuisine. It’s often used as a condiment, but is also added to meat dishes, stews, couscous or sauces.

A little bit of this delicious chili paste goes a long way. Too much can turn your hair red and melt the lips right off your face! There are a lot of subtle variations in harissa recipes; some of which would alert the fire department two blocks from my house, while others appeared to be on the slightly milder side. Some contain tomatoes, some don’t. I grabbed elements from a few different sources and gave it a whirl.

Harissa

10 dried red chili peppers
1 roasted red bell pepper, diced
4 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
½ teaspoon cinnamon
2 tablespoons olive oil

Over a gas flame or on the barbecue, roast a red bell pepper until black. Put it in a paper bag and close up the top. Let it sit for about 30 minutes, or until you can easily slide the skin off. Remove the top and seeds, then dice.

Heat a heavy skillet until very hot. Add the dried chilies and toast them 1-2 minutes. Remove from heat and add just enough water to cover the chilies. Cover and let sit 30-45 minutes (or until soft). Take out of the water, and remove the stems and seeds. I recommend wearing gloves when handling extra hot chilies!

In the skillet, toast the coriander, caraway and cumin until fragrant. Then, combine spices with all the remaining ingredients in a food processor, and blend to a smooth paste. Add water if necessary.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh.

Note: For a less fire-hot harissa consider using a milder chili, such as ancho.

Try these delicious sounding Mini Lamb Sliders with Harissa Sauce from Ms. Glaze’s Pommes d’Amour. Yum!

Nothing screams summer barbecue like a good old fashioned cheese burger. But since the price of beef has increased it’s nice to have another tasty and satisfying alternative. Many people wrinkle their noses at the thought of a turkey burger, as they are usually dry, boring and uninspiring. I’m hoping to change that perception - at least in my circle of friends!

Asia met Washington State the other night when I created these delicious and juicy burgers. What ground turkey needs - especially turkey breast- is an ingredient that will not only add, but lock in, moisture in the meat. I’ve done this before with onion, but this time I went for the Triple Crown: red onion, green apple and fresh ginger. All ingredients providing moisture, flavor and texture.

Apple Ginger Turkey Burgers

1 - 1.5 lb ground turkey breast
1 Granny Smith apple, grated with peel on
2″ piece of fresh ginger, peeled (about 1/2 - 3/4 tablespoon)
1 small red onion, diced
1/2 tablespoon soy sauce
Kosher salt and fresh ground black pepper

Place the ground turkey in a large bowl. Crush the peeled ginger through a garlic press, and add the grated apple and diced onion. Add the soy sauce and a couple pinches of salt and a few good cranks of fresh ground pepper. Mix well with your hands, then form into patties (about 4-5).

Grill a few minutes on each side or until juices no longer run red. Patties should feel slightly firm, but not hard.

Great topped with Brie (shown) or sharp white cheddar.

I love duck. And I love curry. But preparing both from scratch can be a daunting task. I recently found this quick and easy recipe for duck curry that is so good people will think you spent all day grinding spices and smoking duck.

Fast and Easy Duck Curry
Peking duck is available at Asian markets.

1.5 - 2 lbs Peking duck
1 tablespoon vegetable oil
1 small red onion, finely diced
2 cloves garlic, crushed
1 fresh red chili, seeded and chopped
1 tablespoon red curry paste
1 tablespoon creamy peanut butter
1 2/3 cups coconut milk
1 1/4 cups chicken stock
1.5 tablespoons fresh lime juice
1 tablespoon fish sauce
2 tablespoons fresh cilantro, chopped

Duck is a fatty little creature, but I prefer to leave on a bit of the less fatty skin for added color, flavor and texture. If your duck comes with a sauce or two, throw those in your curry - it will only make it tastier! Remove the bones, making sure to get the tiny ones that are easy to miss. Cut into bite-size pieces.

Heat the oil in a pot over medium heat, add the onion, and sauté for about 5 minutes. Add the garlic and chili and continue to cook for another couple of minutes. Stir in the curry paste and cook until blended (about a minute), then add the peanut butter.

Slowly whisk in the coconut milk and cook until thoroughly combined. Add the chicken stock, bring to boil, then reduce heat and let simmer for 10 minutes. Add the duck, lime juice and fish sauce, and let simmer another 10 minutes.

Sprinkle with cilantro and serve with rice.

Note: I think zucchini, eggplant or other vegetables would be delicious additions too!

Who ever thought of grilling lettuce? I certainly never had. I thought we only ate it in salads and on sandwiches and such. Shows how much this foodista knows!

The first time I had grilled Romaine lettuce was at the French Laundry, Thomas Keller’s famous restaurant in Yountville, California. If memory serves, it was a called a Caesar salad, but what arrived was a tiny, perfectly grilled head of baby Romaine. Brilliant!

We decided to give it a try at home. Since our Romaine was “full-grown” we sliced it down the middle. Then, we sprayed it with olive oil, drizzled it with a good balsamic vinegar, and gingerly sprinkled with salt and pepper.

After grilling it for a few minutes on each side, we dug in. The result was was a beautiful “salad” that was sweet, tender and possessing the wonderful smokiness of the grill.