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Edible Ojai Ventura Winter 2014 : Page 11

a master’s degree in public administration, but food was always there. Even today, a dream morning is one spent browsing through cook-books and planning her next dinner party. “Food is my passion, and reason for being,” she adds. Th is new cookbook is an extension of that passion and aims to in-spire people to get in the kitchen, she says. To make the cookbook’s rec-ipes accessible to cooks of all levels, she had a team of 28 recipe testers. As a result, readers will fi nd the recipes easy to follow and user friendly. Aft er 10 years at New Oak Ranch, the Evendens are ready for another adventure. “We like to create ... and we were able to create a beautiful house and property,” she says. Once it was fi nished and only needed to be maintained, their “itchy-feet syndrome” kicked in. Th ey sold the ranch, moved to downtown Ojai and bought another boat. And with the ranch in other hands and her book hot off the presses, Evenden is already daydreaming about what her next project might be. My mouth is already watering... Recipes courtesy of Ojai’s Table: Savoring and Celebrating Ojai’s Medi-terranean Terroir (New Oak Press, 2013) by Karen Evenden. & Open 7 Days 11-6 304 N. Montgomery St. 805-640-1656 
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 &#0b;&#0f;&#0e;&#0c;&#0f; We’re 2 Blocks Off Ojai Ave. & A World Apart! Functional Art For Heart & Home CPO POT ROAST (Beef Braised with Coff ee, Pomegranate and Orange) Th e amazing fl avor of this pot roast is amazing when served straight fr om the pot, but like so many other braised meat dishes it is even better the next day. And unlike traditional pot roast recipes, the preparation is extra easy because there is no need to brown the meat. Editor’s Note: Evenden suggests serving this pot roast with Garlic Mashed Potatoes (recipe on next page). Serves 4–6 1 large onion, chopped (about 2 cups) 1 tablespoon olive oil 4 cloves garlic, chopped 1½ cups pomegranate juice 2 teaspoons espresso powder 2 teaspoons honey 1 cinnamon stick (3-inch) 3 (3-inch by 1-inch) fresh orange peel strips 1 boneless chuck roast (about 3½ pounds) Kosher or fi ne sea salt, to taste Freshly ground pepper, to taste Preheat the oven to 325°. Over medium-high heat in a heavy 4–5 quart oven-proof pot, sauté the onion in the olive oil until the onion is soft and beginning to turn golden, about 6–7 minutes. Add the garlic and stir for 1 additional minute. (cont’d next page) EdibleVenturaCounty.com American Made -Fair Trade -Vintage Cards -Crystals -Conversation Intuitive Readers Weekends & By Appt. FREE Wi-Fi OJAIHOUSE.COM Since 1984 JohnNicholsGallery.com 9LQWDJH&#0f;9HUQDFXODUDQG &RQWHPSRUDU\3KRWRJUDSKV &XVWRP$UFKLYDO)UDPLQJ )HDWXULQJ+RUDFH%ULVWRO3KRWRJUDSKV &#1a;1
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 /RFDWHGDERYHWKH6DQWD3DXOD$UW0XVHXP “Seed/Signal” by John Nichols winter 2014 11

Nutmeg’s Ojai House

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