A Few of My Favorite Things — September Edition

by Dorothy Reinhold on September 19, 2011

Print This Post Print This Post Swiss Chard and Salumi Tart from Gisele Perez

1. The Swiss Chard and Salumi Tart, above, from L.A. caterer Gisele Perez. I had a slice at her party, and boy was that good! It’s deep and satisfying, full of leeks, healthy chard, prosciutto and mortadella, Fontina and Parmesan. I plan to make it for a brunch, although it would make a fine main course for any time of the day. There’s another photo of it at the bottom of this post.

Juicy dumplings at Jin Jian in San Gabriel2. The “juicy dumplings” aka “soup dumplings” aka XLB at Jin Jian (J&J) in San Gabriel, Calif. They deserve an OMG. Soup INSIDE the steamed dumpling. ‘Tis magical, how they do that.

Muffin tin necklace3. This darling muffin tin and measuring spoon necklace would be a fantastic gift for a foodie friend!

4. This recipe for Coconut Blondies with Toffee and Macadamias. I halved it (except keep the vanilla at 1 tsp.), put it in an 8×8-inch pan, and subbed toasted chopped pecans for the macadamia nuts. Great!

5. Chef Evan Kleiman’s wonderful foodie radio program called “Good Food,” each Saturday from 11-noon on KCRW 89.9 FM.

Tiny ice cream cone from http://themoodyfashionista.blogspot.com/2011/08/teeniest-tiniest-ice-cream-cone.html6. This is the cutest idea for a teeny, tiny ice cream cone, from blogger Brandy. Truly inspired! There’s only one trick to the cone, and it’s easy.

7. All the teachers who have ever taught my children, from pre-school on up. And let’s throw the coaches in there, too. All of you. Every single one. We love you.

8. Have you seen this Happy Birthday Candle, which shoots like a firework, and simultaneously lights the little candles and twirls? Gotta have it. Unbelievable!

9. Dreamfields Angel Hair Pasta, which I cooked up in 5 minutes and dressed with the most perfect tomato sauce of all time. Dreamfields is a pasta with twice the fiber, fewer digestible carbohydrates and a lower glycemic index than traditional pasta, attributes that make it attractive to people with diabetes or those who are limiting carbs.

10. Did you know our country now has something called FoodCorps? Under the auspices of AmeriCorps, 50 enthusiastic young people have been assigned to 41 sites in 10 states, from Maine to Oregon and Michigan to Mississippi. They are concentrating on communities with high rates of childhood obesity or limited access to healthy food. This is definitely a program to track, and perhaps to donate to!

Swiss Chard and Salumi Tart from Gisele Perez

One more picture to entice you to make this delicious tart!

{ 6 comments… read them below or add one }

Priscilla-ShesCookin September 25, 2011 at 3:46 pm

Great roundup, Dorothy – I’m going to check out FoodCorps, grassroots movements are so important for change to happen. Savory tarts and quiches are a favorite in my house and Gisele’s look’s fabulous!


Dorothy September 26, 2011 at 10:52 am

Thanks! I agree on grassroots = change.
Oh yes, Gisele’s tart was goooood!


Christel shaw September 19, 2011 at 3:58 pm

I absolutely LOVE LOVE LOVE “My favorite things” Keep it coming , I can not get enough….xx


Dorothy September 19, 2011 at 5:03 pm

Thanks! I enjoy finding things and sharing them with readers!


Gisele aka LA2LAChef September 19, 2011 at 8:10 am

Thanks, Dorothy, for anointing the Swiss Chard and Salumi Tart one of your favorite things. Enjoy making it yourself. I’ve made it once again since the party- it goes quickly- and it may be time for another one soon.

And really good to know about the Food Corps, too.

Thanks again.



Dorothy September 19, 2011 at 10:15 am

It’s amazing how great Swiss chard tastes in this! I just picked 6 big leaves from my garden for a chard soup, and when I get my next crop, I am making this.


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