Jennifer Fontaine

[Food Series] Rosemary Carrot and Apple Hash

Posted on October 31, 2013February 24, 2016 by Jennifer Fontaine

In preparation for a Sunday football game dinner, I came up with this side dish, hearty enough to feed hungry Saints fans and delicious enough to make again, even for a more refined bunch! I paired it with broiled Salmon and it was a hit! Enjoy!

Ingredients
5 medium Yukon Gold Potatoes
1 large Gala Apple
2 medium Carrots
1 medium Shallot
1 tablespoon fresh Rosemary
2 tablespoons Olive Oil
Salt and Pepper

Chop the shallots, potatoes, apple and carrots into small bite-size pieces and finely chop your fresh rosemary. Preheat your oven to 400 degrees. In a deep pot, on medium heat, saute your shallots in a tablespoon of olive oil for about 3 minutes. Add the potatoes, apples, carrots and the other tablespoon of olive oil. Add salt and pepper and mix well. Cook on the stove top for about 5 minutes, then transfer to a baking dish and roast in the oven for about 45 minutes, making sure to stir them every 15 minutes or so. That’s it! So simple and so delicious! Enjoy!

Hiking Eaton Canyon – An Active Kid’s Paradise

Posted on October 28, 2013February 24, 2016 by Jennifer Fontaine

Tucked away in the foothills of the San Gabriel Mountains, Eaton Canyon is a gorgeous nature area comprised of 190 acres, offering everything from nature walks and environmental educational programs to hiking and stunning waterfalls.

Hiking Eaton Canyon Falls with a toddler

Eaton Canyon Waterfall

During the summer, you can find us at Eaton Canyon at least once a month! It’s such a great hike for kids. There are two different places you can start from to get to the waterfall. If you want to hike the entire 3+ mile loop, then start at the Eaton Canyon Nature Center located at 1750 North Altadena Drive, Altadena, CA 91001. If you want to get to the waterfall quicker to have more time to relax on the rocks and splash in the water, then cut the hike in half by starting at the Pincrest Gate Entrance. To get to the Pinecrest Gate drive past the Eaton Canyon Nature Park main entrance, heading north on Altadena Drive about a mile. Turn Right on Crescent, then right again on Pinecrest and be careful to observe street parking signs carefully!

Gorgeous Eaton Canyon Trail

We have done the hike starting at both entrances and prefer the Pinecrest Gate Entrance because you get in to the most scenic parts of the hike quicker. Descending the large fire road down, you’ll walk the large bridge which crosses the Eaton Canyon Creek bed. Just at the other end of the bridge, the trail dips down and around doing an almost 180, bringing you underneath the bridge and in to the canyon proper.

Creek Crossings!

Eaton is a gorgeous, towering canyon full of tons of wildlife, half a dozen small creek crossings and tons of little people-sized boulders to scramble over, perfect for kids of all ages to navigate and explore!

Small Boulder Scrambling!

You don’t even have to make it all the way to the waterfall to enjoy some water play! There are several great places to stop along the way for a quick water break or a full blown lunch under the shady canopy of trees.

Mid-Hike Snack!

Make sure to bring an extra change of clothes, socks, a bathing suit and even towels because this is, for sure, a wet and wild hike!

[Food Series] Five Onion Soup with Baked Gruyere Crostini

Posted on October 24, 2013February 24, 2016 by Jennifer Fontaine

I look at Onion Soup as if it were a long term relationship. It’s warm and comforting and of course, it’s a commitment, but it’s totally worth every minute! When I make it, I generally prefer the heartier 5 onion soup mainly because I’m in love with leeks and shallots and garlic! I hope you are, too! Enjoy!

Ingredients

6 large Brown Onions

6 medium Shallots

1 large Leek

8 Green Onions

10 large Garlic Cloves

4 tablespoons Butter

2 ups Red Wine

2 ups Beef Stock

2 ups Chicken Stock

4 Bay Leaves

3 teaspoons freshly chopped Thyme

Salt and Pepper

Ok, so get the onion goggles on and get to chopping! Slice the onions, shallots, leeks, green onions and garlic. Add 4 tablespoons of butter to a deep pot on medium low heat and toss in all of your various onion types! Sprinkle in about a teaspoon of salt and then stir the pot. The salt will help the onions sweat. Put the lid on it and let it do its thing! Meanwhile, finely chop your fresh thyme. Stir in the bay leaves and thyme, then cover and let it simmer away! Check in on the onions about every 15-20 minutes, giving them a stir each time. At about the hour and a half (yes! an hour and a half) your onions should be looking pretty soupy. Add the wine, beef and chicken stocks and half a teaspoon of pepper. Allow the soup to simmer for at least another 45 minutes to an hour. Grate about 2 cups of gruyere cheese. Take crusty bread and slice one inch slices. Place them in the broiler til nice and golden brown on both sides! Once the soup has finished reducing, place the soup in an oven safe dish, put the toasted bread on top, then pile on the cheese! Place the oven safe dish in the broiler until the cheese has melted and has started to brown slightly. Then, enjoy!