Authentic Suburban Gourmet

{ Rotisserie Chicken & Barley Soup }

2012-01-26T19:47:00.000-08:00

There is a certain level of comfort in a bowl of Chicken Soup, especially when it is homemade. Could it be the richness of the broth? Shredded pieces of chicken? Dense noodles? Or perhaps, just the satisfaction and comfort it brings with each spoonful? I believe it is all of the above.

I am sure most of you have heard of the “Chicken Soup for the Soul” books. They are real stories from real people who share inspiration; bring hope, courage and love, to folks around the world. There is a book for almost any audience and topic. Just like a hot bowl of homemade chicken soup, these books bring great comfort.

Chicken soup typically puts a smile on your face and warms the soul. While growing up, my mother would always tell us – “think positive, not negative” and “if you don’t have anything nice to say, then don’t say anything at all”. She taught us that we were independent and being positive would get you much further in life, than the opposite. As I journey through life, I take the opportunities and challenges as lessons I learn. Each lesson makes me stronger along with continuing to be very comfortable in my own skin, plus that comes with age and our own unique experiences.

If you follow me on Pinterest, you know that I pin quite a few inspirational quotes and/or thoughts. They are wonderful for new ideas, ways to think differently along with being motivational and giving encouragement to get to the next level on this journey called life. I wanted to share a few of my favorites and hope that they inspire you too:

Rotisserie Chicken & Barley Soup

1 Large onion, diced small
6 Large carrots, peeled and cut into coins
7 Celery stalks, trimmed and sliced into pieces
1 Rotisserie Chicken, remove both white and dark meat, shred
9 C. Chicken Stock
¾ C. Barley
Salt and Pepper to taste
Olive oil

In a large pot, add about 2 tablespoons of olive oil and heat on medium for a few minutes. Add the onions, celery and carrots to the pot. Sauté for about 15 minutes until somewhat soft. Season with salt and pepper. Add the chicken stock, shredded chicken and barley to the pot. Turn on medium to high heat until slightly bubbling. Turn down the heat to simmer and let cook for one hour. The barley will cook all the way through along with the flavors developing. Taste along the way to see if you need to add more salt or pepper. Relish in the comfort of a piping hot bowl of homemade chicken soup!

{ Lemon Crinkle Cookies }

2012-01-22T09:05:00.000-08:00

Friday in the Bay Area yielded our first storm of the winter season. Another one is expected today, which is extremely good news. The hope is that the rest of winter brings many rain showers along with snow in the Sierras. It would mean the chance of drought during our summer months would be insignificant. We actually have had to run our sprinklers since the lawn was beginning to turn brown and crunchy. The goal is to keep the sprinklers turned off and let mother natures sprinklers run.

With a slight break in the rain yesterday, hubby and I decided to remove the leaves from the gutters to allow for the trapped water to drain. We have a beautiful hundred year old walnut tree in our backyard that produces a significant amount of leaves during the fall that cover the ground and gutters. It is a regal and striking tree but extremely high maintenance. After completing our homeowner task, I jumped on the treadmill and hubby for a bike ride.

Once energized from the treadmill and with rather grey and drab skies, I decided to bake cookies. Not sure what it is about baking, but for me it is just plain comforting - from laying all of the ingredients out on the counter to the mixing of the dough to tasting the final product. {Of course, tasting the raw cookie dough is half the pleasure for me – how about you?}

I had pinned this Lemon Crinkle Cookie recipe some time ago, in hopes of making in the future. Today was that day. Laura Brennan has her own food blog and this was a winning recipe from a contest she participated in. After tasting, I completely agree why the judges awarded her the grand prize. By the way, it is hard to eat just one – trust me.

Lemon Crinkle Cookies

½ cups Butter, softened
1 C. Sugar
1 t. Vanilla Extract
1 Egg
2 T. Lemon Zest
1 T. Fresh Lemon Juice
¼ t. Salt
¼ t. Baking Powder
⅛ t. Baking Soda
1 ½ C. Flour
½ C. Powdered Sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.

In a stand mixer, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar into a medium bowl. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and press lightly to flatten slightly and repeat with remaining dough. I used a one inch diameter ice cream scoop.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. I found 10 minutes was perfect. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Makes between 2 and 3 dozen cookies depending on the size.

Recipe slightly adapted from Laura Brennan

{ Stilton and Walnut Palmiers }

2012-01-18T20:15:00.000-08:00

Who doesn’t LOVE puff pastry? That rich, buttery and flakey dough - when baked is like eating a cloud of pure goodness. Okay – maybe not a cloud per se, but a wonderful piece of pastry, whether it is savory or sweet is one of life’s simple delights.

Puff pastry is just one of those staple items that you should keep in your freezer for last minute guests, so you can whip up a quick appetizer or dessert. I have yet to make it from scratch, although it is on my bucket list; I do keep a couple packages on hand at all times.

For the past 11 years, I have been hosting an annual year end appreciation lunch for my direct reports. I really enjoy making people happy by cooking and entertaining for them. I plan the menu a few weeks in advance, since I need to allocate time to get everything done while working long hours at work. As an extra special touch, I create menus that I have at each place setting so the guests can anticipate what they will be feasting on and have a souvenir to take home with them. I keep a three ring binder of all menus I have ever created for not just this annual team lunch, but all dinners at my house.

{ Clockwise: Stefanie, Debby, Amy + her new baby, Me, Christine, Lisa, Catrina and Matt }

It is fun to reminisce about each gathering, along with ensuring I don’t repeat identical items for the same guests. I will typically tailor each menu by listing my guests, the date and the entire menu from appetizers to dessert. It is a fun way to make your dinner party special.

For this year annual lunch, I served three appetizers to start the festivities including: Truffled Butter and Parmesan Popcorn, Cranberry, Orange & Ginger Brie Cups and the Stilton and Walnut Palmiers I have highlighted in this post. All three were unique but the flavors were brilliant and were teasers for the rest of the menu. Enjoy!

Stilton and Walnut Palmiers

1 sheet puff pastry, thawed
3 ounces Stilton cheese, at room temperature
2-4 tablespoons heavy cream
1/2 cup finely chopped walnuts
2 tablespoon minced fresh rosemary

Preheat oven to 400 degrees F. Use a non-stick baking sheet.

On a lightly floured work surface, roll out puff pastry to 1/4 inch thick.

In a medium bowl, combine cheese and enough cream to make a spreadable paste. Spread the mixture on the prepared puff pastry, spreading to within 1/4 inch of the edges. Sprinkle with walnuts and rosemary.

Roll one side tightly to the middle, then roll the other side to middle and press slightly together. Wrap in plastic wrap and chill for 30 minutes in the refrigerator. Use a sharp knife, cut into ½ inch slices thick.

Place on prepared baking sheet spacing the rolls 1 inch apart. Bake 12 to 15 minutes, or until rolls are puffed and golden. Let cool 10 minutes before serving.

Adapted from Sweetpeaskitchen

{ Truffled Butter and Parmesan Popcorn }

2012-01-12T11:40:00.000-08:00

Popcorn is a wonderful childhood memory for me. For those of you, who have been to a drive in movie either as a child or adult, know that it is a special event. I realize as I write this post, that many of you must be thinking – “what is a drive in movie”? I certainly hope that I am not dating myself, since I do not consider myself old by any means. (Smile)

When I was a little kid, it was a treat for our family to venture in the car to the drive in movie to watch a few flicks. We would get into our pajamas; bring pillows and blankets to be comfortable. Ultimately, my parents were genius’s masterminds - we would fall asleep, be comfortable and were ready to carry to bed when we got home.

Not sure about you, but in the Bay Area, the concept and reality of the drive in movie is almost as extinct like our friends the dinosaurs. A few exist, but not many. How about where you live?

What is a movie, whether at the drive in, theatre or home without the traditional treat of hot buttered popcorn? They go hand in hand. My Mom would use a well seasoned cast iron pot to make popcorn. The pot that my Mom uses actually belonged to my Dad before he married my Mom. She would pop several batches of white popcorn, melt butter and throw into a large brown paper bag. Numerous vigorous shakes would occur, a bit of salt and then a taste test to ensure the proportions were perfect. Once complete, the top on the trusty brown paper bag would be folded over and packed into the car for our drive in movie adventure.

Over the holidays, I found this recipe from Gourmande in the Kitchen and was completely inspired. I have a real love for anything truffle related. I altered her recipe slightly and it was simply divine. I served it for New Years Eve as one of the appetizers along with my annual team lunch last week. A hit both times! Enjoy!!

Truffled Butter and Parmesan Popcorn

6 T. Salted Butter
1 T. Truffle Oil
3 T. Canola or Vegetable Oil
1/2 C. White Popcorn Kernels
1/2 C. finely grated parmesan cheese
Sea salt to taste

In a sauce pan, melt the butter and truffle oil together and set aside.

You’ll need a large heavy-bottomed pot with lid. Heat oil over medium heat with 2 or 3 popcorn kernels. Once the kernals begin to pop, cover with a lid. Shake periodically so the kernals do not burn. Once you stop hearing popping, take off the heat. Add to a large brown paper bag. Best to double the paper bags to allow for the oil to absorb and not come through.

Drizzle the truffle butter over all of the popcorn once in the brown bag and shake well. Next add the parmesan cheese and shake well. Taste and then add salt and shake well, until it reaches the desired taste levels you are looking for. With the salted butter and parmesan cheese, you may not need to add too much salt.

{ Simply Divine } Roasted Grapes with Thyme, Ricotta and Grilled Bread

2012-01-07T10:47:00.000-08:00

How many times do you wish you had a creative appetizer that will “wow” your guests? I bet the answer is a resounding YES!

While browsing through Pinterest, I can across a fantastic crostini recipe that will most certainly impress. I have found time after time, the simplest ingredients put together make the best recipes. This Roasted Grape Crostini fulfills that philosophy. It is smoky, sweet, salty, crunchy, creamy and herbaceous all at the same time.

During my holiday vacation of seventeen glorious days, my hubby and I did quite a bit of entertaining at our house. {One of my favorite things to do}. I served this Roasted Grape Crostini to our guests and this appetizer certainly impressed. It is so simple yet the flavor combinations together are simply wonderful. For me, the grilled ciabatta bread is the key to the success of this appetizer.

I saw a great saying the other day that every foodie can identify with – “Mangia Vita Amore”. It is Italian for – “Eat, Live, Love”. Hope everyone had a wonderful holiday season and is geared up for a fantastic 2012!

Roasted Grapes with Thyme, Ricotta and Grilled Bread

Grapes (used seedless purple grapes)
Ciabatta Bread
Olive oil
Ricotta Cheese
Thyme
Lemon Zest
Fleur de Sel

Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Toss all together gently with your hands. Place pan in the oven for 9 to 11 minutes or until grapes just begin to burst.

Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty. Tip: keep heat at medium and toast longer, to prevent burning.

Assemble the open-faced sandwiches: Spread ricotta over bread. Top with roasted grapes. Add the lemon zest and sprinkle with fresh thyme leaves. Sprinkle with a bit of salt or fleur de sel. Tip: Have the ricotta at room temperature before spreading.

*This recipe is originally from Real Simple Magazine, September 2011 and I found it on Alexander’s Kitchen through Pinterest. I made a few slight alterations. It is a loose recipe, so you have flexibility to make as many or little crostini’s as you like.

{ Foodie-Flections 2011 }

2012-01-02T16:44:00.000-08:00

It is 2012 – a New Year! It always amazes me, how in the matter of minutes, the clock hands tick over to midnight and a brand New Year begins. With the New Year comes: resolutions, changes, hopes, dreams, aspirations and a renewed energy. It is therapeutic to recognize that with a click of the clocks hand, we are able to set new goals, make changes and reset ourselves for the better.

I am excited to set my goals for 2012, stretch myself beyond, continue life’s journey and relish each and every moment. I am extremely fortunate to have such a wonderful hubby, family and friends plus so much more including being healthy, a wonderful career and a creative outlet called Authentic Suburban Gourmet.

What started as a way to document recipes three years ago, has turned into so much more. It has been a vehicle to new friends, enhanced writing skills, a new passion for photography, numerous innovative recipes, adventures, stretching beyond, an outlet for my creativity, diving into social media and so much more. For 2012, I am setting new milestones for my blog and look forward to reflecting back over the year in December to see how many I will have accomplished. {Hopefully 100%}

I began a segment last year called – “Foodie-Flections” – a way to recap the year of blogging for me with highlights of top posts, fond memories and aspirations for the New Year. Let’s continue the tradition with “Foodie-Flections” for 2011.

My top nine posts for 2011 are highlighted below: (#1) Lofthouse Style Frosted Sugar Cookies (#2) Avocado and Grilled Corn Salad with Cilantro Vinaigrette (#3) Chocolate Smores Cupcakes (#4) Toasted Coconut Marshmallows (#5) Neiman Marcus Popovers (#6) Fig and Watermelon Salad (#7) Sweet and Salty Brownie (#8) Simple Pleasures: Buttermilk Biscuits (#9) Roasted Garlic Mushrooms

Along with the top posts are a few of my personal favorites for 2011. These were posts of recipes that were simple, delish, full of flavor and many I have made over and over again throughout the year. Starting in the top left corner, then row by row: Lemony Slice and Bake Cookies, Cast Iron Padron Peppers, Cranberry, Orange and Ginger Chutney Brie Cups, Roasted Brussels Sprouts with Srirachi Aioli, Espresso Chocolate Cake, Roasted Cauliflower Salad with Sherry Vinaigrette, Fig Jam Straws, Green Goddess Dip and Crudite and Beer Battered Avocado Wedges with Mango Salsa.

It was a fun and rewarding year with learning that I made the Top 9 on Foodbuzz four times. I was honored to be asked by Lindsay of Love and Olive Oil to do a guest post on her beautiful blog along with Liren of Kitchen Confidante asking me take part of her “friends-giving” series. Thank you Lindsay and Liren!

{ Guest Post on Love and Olive Oil }

{ Guest Post on Kitchen Confidante }

Earlier in the year I attended a food blogger brunch hosted by Jean along with Liren, the barrister, Ben, Azmima, Stephanie, Patty, Gina and Angi. It was wonderful to catch up with my fellow food bloggers and to have the opportunity to meet several face to face. Several weeks later, I ventured down to the Pebble Beach Food and Wine Event where Jean, Liren and I snagged a photo opportunity with Tyler Florence. If you want to see a recap, just click here and here. In addition, I learned to make macarons from Gina and you can see a recap of our fun day here.

In 2011, I created a Facebook Fan Page, joined Secret Recipe Club, ate at numerous wonderful restaurants and discovered a new obsession – Pinterest. All in all, it was a wonderful year and look forward to the adventures ahead in 2012.

{ Chanterelle and Shitake Mushroom Crostini }

2011-12-30T17:46:00.000-08:00

With New Years Eve right around the corner, thought it would be great to share a wonderful appetizer with all of you. As many of you know, I have a certain love affair with appetizers. Since I enjoy so many flavors, appetizers are a wonderful way to not over-indulge, by having an array of different flavors along with abundance, especially if you are entertaining with appetizers.

Speaking of entertaining, that is exactly what I am doing tomorrow for New Years Eve. I am hosting a small cocktail party for eight. I think it will be the perfect number of guests – enough to be festive along with the ability to really mingle, eat and enjoy each others company.

I did not want to over do the whole New Years Eve thing, but rather keep it a bit understated with a subtle casual elegance. Guests are encouraged to come dressed comfortable with a bit of stylishness. My goal is for everyone to feel as comfortable as possible in our house and enjoy themselves along with having great conversation and food. It will be a great way to ring in the New Year.

Early this morning before the crowds swooped up all the good New Years Eve goodies, I ran into Party City. I found great top hats for the guys and tiaras for the gals, along with poppers and horns to ring in 2012!

Just in case you might be curious, here is my menu for tomorrow night:

Brown Butter Nuts with Rosemary and Thyme
Truffle and Parmesan Popcorn
Gourgeres
Prosciutto Wrapped Prawns with Chimichurri
Deviled Eggs with Crab and Srirachi Aioli
Crab Cocktails
Burrata with Wild Mushroom Pate and Crostini
Mini Baked Potatoes with Sour Cream, Chives and Bacon

I am featuring the Chanterelle and Shitake Mushroom Crostini which was an appetizer I made a few weeks ago for a small get together. Thought it would be great to share with all of you and perhaps it might make it onto your New Years Eve appetizer menu.

May all of you have a festive, safe and wonderful New Years! All the best to you in 2012! Cheers!!

Chanterelle and Shitake Mushroom Crostini

4 T. Butter
2 T. Olive Oil
2 Shallots, minced
2 C. Chanterelle Mushrooms, small dice
2 C. Shitake Mushrooms, small dice
1 T. Fresh Thyme leaves, slightly minced
Salt and Pepper, to taste
1 C. Gruyere Cheese, grated
24 Crostini (baguette sliced ½ inch thick and toasted lightly both sides)

In a large skillet, melt the butter with the olive oil. Add the shallots and sauté for about 3 to 4 minutes on medium. Add the mushrooms and turn the heat to high. Cook for about 4 to 5 minutes and stir frequently until they are golden brown. Remove from the heat and season with salt and pepper until desired taste is achieved. Add the fresh thyme and stir. Set aside.

Prepare the Crostini by adding about a tablespoon of the mushroom mixture onto each one. Place onto a cookie sheet and top with about a small pinch of the grated gruyere cheese. Place under the broiler until the cheese is bubbly. Remove and place onto your favorite platter and serve. Enjoy!!

{ Brown Butter Nuts with Rosemary and Thyme }

2011-12-26T18:16:00.000-08:00

With Christmas now a recent memory, it is time to think about New Years Eve. Wait – let’s reflect back to Christmas for a few moments. First, it is one of my favorite times of the year. The air is crisp along with a certain happiness running in harmony with the husltle and bustle of the season. Yes, the shopping malls are crowded but that is half the fun. It is the time to gather with family and friends to celebrate the season and be thankful.

Not to break with any tradition, we gathered at my parents house to celebrate Christmas. My hubby and I joined my parents, my sister and her hubby plus my two nephews and her hubby’s twin brother along with my brother and his wife and my other two nephews to celebrate this very special day. With the spotlight on my four adorable nephews, it was all about Mater from the Cars movie, the longstrike from Nerf, xbox 360 games and everything legos.

We enjoyed many laughs, silly jokes, great stories and newly created memories that we can all reflect on for years to come. Unfortunately due to a “spare the air day”, we were unable to enjoy a roaring fire that my Dad traditionally tenders continuously, so instead we had the infamous “yule log” playing on the big screen television. Not quite the same, but none the less, we had our time-honored Christmas fire.

Since I am on vacation, I have been catching up on my recorded Martha Stewart episodes and I was intrigued by a simple spiced nut recipe from chef Thomas Joseph. I have made several spiced nut recipes over the years, but the idea of adding brown butter was simply brilliant. I altered the recipe a bit and thought I would share with all of you to enjoy. This would be a terrific starter for your New Years Eve cocktail party. Happy Holidays!!

Brown Butter Nuts with Rosemary and Thyme

4 C. Pecans
4 C. Cashews
5 tablespoons butter
3 tablespoons packed dark brown sugar
2 1/2 teaspoons coarse salt
1 teaspoon Cumin
1/2 teaspoon cayenne pepper
10 sprigs fresh thyme, leaves only, chopped fine
6 sprigs fresh rosemary, leaves only, chopped fine

Preheat oven to 350 degrees.

Place nuts on a rimmed baking sheet and toast until brown and fragrant, 10 minutes.

Meanwhile, heat butter in a small skillet over medium-high heat until melted. Continue cooking until butter becomes fragrant and golden brown, taking care not to burn. Remove from heat and set aside.

In a large bowl, mix together sugar, salt, black pepper, cayenne pepper, thyme, and rosemary; mix in brown butter. Add nuts and toss to combine. Return nuts to baking sheet and transfer to oven. Bake until nuts are semidry, about 10 minutes. Remove from oven and let cool completely.

Can be stored for about 2 weeks in an airtight container.

{ Roasted Beet, Avocado and Grapefruit Salad }

2011-12-22T12:21:00.000-08:00

If you are looking for a wonderfully refreshing winter salad, then you do not have to look any further. The Roasted Beet, Avocado and Grapefruit salad will satisfy all of your cravings and be healthy too. Hubby and I enjoying dining at Ruths Chris every once in while as a treat. Among our favorite dishes there, is the Ruths Chris Jumbo Chopped Salad that is made of: Julienne iceberg lettuce, baby spinach and radicchio are tossed with red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, bleu cheese, lemon basil dressing and then topped with crispy onions.

Hubby calls it the "canned" salad whenever we go there, since they make it in a mold that resembles a can. Above is a photo of this delightful salad that is from the Ruths Chris website. If you have not been to a Ruths Chris, you are in for a super treat.

Devon from Deli-cute-essen who I was paired with a couple months ago for Secret Recipe Club gave me inspiration for this salad. Her Pickled Beet and Grapefruit Salad caught my eye. I made quite a few modifications but wanted to share that my inspiration was from Devon. I adore the stacked salad and the combination of flavors she put together is amazing. I thought that I would make it with the avocado, grapefruit and beets along with Arugula for a bit of natural spiciness.

Stacked salads are always an impressive dish to serve at a dinner party and will make your guests mouths drop. The possibilities are endless with the ingredients and combinations. You could put a theme spin on each one whether it be Italian, Mexican or Asian.

Roasted Beet, Avocado and Grapefruit Salad

Makes 4 individual salads

4 Large Beets, roasted, peeled and cubed
1 ½ C Grapefruit sections, cut into cubes
2 Avocados, cut in half, pit removed and cubed
2 C. Arugula leaves
½ C. Pine nuts

Dressing

2 T. Grapefruit Juice
2 T. Maple Syrup
¼ t. Cumin
1 T. Olive oil
pinch of salt

Add all ingredients into a small jar and shake well.

To prepare the beets, cut off the hard ends and rub olive oil all over them. Place on a cookie sheet and bake for about 60 minutes at 350 degrees until fork tender. Remove from the oven and let cool. Peel and cube.

To assemble, lay out four rings onto individual plates. Lay the Arugula leaves on the bottom of each of the 4 plates. Using a 3 inch ring, place it on top of the Arugula leaves. Layer each one with the beets then the avocado and finally the grapefruit. Remove the ring and drizzle each one with the dressing. Sprinkle with the pine nuts and top with a few micro greens on top of each one. Enjoy!

{ Fig, Feta and Watermelon Salad | Secret Recipe Club }

2011-12-19T13:37:00.000-08:00

If you have not heard about the Secret Recipe Club, then you are missing out on a fun online cooking club. The idea is that you are paired with a food blogger that you do not know; you select a recipe from their blog, make it and then post it on the reveal day. It is so much fun sees the person who picked a recipe from your blog and how they interpreted it to be their own. To learn more about how to get involved, check out the Secret Recipe Club.

I want to give special kudos to Angela, who is our hostess for Group C - she really helped me out this month! Thank you Angela! If you have not visited her site, Big Bears Wife, check it out - you are in for a treat!!

This month I was assigned to Allison from Alli n Son. Allison has a two year old son and is a self proclaimed OCD momma. I can certainly identify with the OCD part, but the only child I have is my four legged furry child named Max. She is an aspiring photographer, gourmet home chef and super creative. This certainly holds true when you browse through her blog.

{ Max who is our 12 year Lhasa Apso }

Quite a few of the recipe looked mouth watering, but one was quite appealing – Watermelon, Feta, Red Onion and Olive Salad. Surprizing enough, small watermelons are still available in one of my markets along with fresh figs. The season should well be over, but living in California, I guess we are blessed with wonderful produce.

The combination of sweet, spicy and tangy cheese is a party for your mouth. I love the colors and textures of this salad. This is a perfect salad for your next dinner party or just sitting in front of the television watching your favorite movie.

Fig, Feta and Watermelon Salad

6 C. Arugula
4 to 6 figs cut into quarters
1 C. Watermelon, one inch cubes
¼ C. Red onion, sliced thin
1/3 C. Feta cheese, crumbled
6 mint leaves, chiffonade

Balsamic Dressing

2 T. Balsamic vinegar
6 T. Olive oil
2 t. Dijon mustard
Salt and pepper to taste

Add all ingredients to a small glass jar with lid and shake well until combined

To assemble, add all of the salad ingredients and toss lightly with the dressing. I put the ingredients onto separate plates and then drizzled the dressing for a beautiful presentation. Enjoy!!

{ Brussels Sprouts with Pear and Hazelnuts }

2011-12-17T11:02:00.000-08:00

As I look out my home office window this morning while writing this post, it is extremely foggy. The fog is rather soothing for an early Saturday morning. Today is the first day of my seventeen day vacation. It had been a tradition for the last seventeen years to take vacation during the last two weeks of December. It is the time of year that I most cherish.

This time of year is a special time to spend with my family and friends. It is the time to relax, go out and brave the crowds at the mall, see a holiday play at our local regional arts center, clean out my closet, reflect on 2011 and plan for 2012. It is a time of year to simply enjoy and relish in the joy of the season.

Both hubby and I traditionally take the same time off every year. In fact for the last three weeks, when we are getting ready in the morning, we do the countdown. When we started, it was 15 more days of work; then quickly yesterday had finally arrived – our last day of work and first day of vacation was reality. Yippee!

We have planned many events, but also to have complete relaxation days of simply watching movies all day. Do you have any fun plans for the last two weeks of 2011?

My book club recently had our annual holiday dinner and we ventured out to a wonderful restaurant, Postino. All of the dishes are inspired by the Italian countryside. Quite frankly, I am never disappointed by the innovative dishes on the menu. Postino’s chef, Stewart Beatty consistently adds a creative spin to Brussels sprouts and this last visit to Postino inspired make my version of Brussels Sprouts with Pear and Hazelnuts.

If you love to read or belong to a book club, thought I would pass along a recommendation. We just finished “Next to Love” which was a easy read, quite enjoyable and would recommend if you like love stories based in the WW2 era. Our next selection is by Stephen King – “11/22/63” about a man who goes back in time to prevent the JFK assignation. I am not typically a Stephen King reader, but this book intrigued everyone in our book club. Let the reading of the 849 page novel begin!

Brussels Sprouts with Pear and Hazelnuts

4 C. Brussels Sprouts, cut in half
2 Bosc Pears, peeled and diced
1 T. Dijon mustard
½ C. Sauvignon Blanc
½ C. Hazelnuts, slightly roasted and cut in half
2/3 C. Pecorino Cheese, grated
Olive oil
Salt and pepper

In a skillet, add 1 tablespoon of olive oil to the pan. Let hear on medium high, add the diced pears and cook until lightly browned. Remove from pan.

Add about 3 to 4 tablespoons of olive oil to pan and let heat on medium high. Add the Brussels and let cook until golden brown. Season with salt and pepper to taste, and then add the pears back into the pan and let heat through. Taste for the correct seasoning and adjust if needed. Mix the Dijon and Sauvignon Blanc together in a small bowl until combined. Add to the Brussels mixture and let cook until all absorbed.

Spoon the Brussels mixture into a large bowl and sprinkle the hazelnuts on top and then the pecorino cheese. Serve immediately.

{ Chocolate Dipped Gingerbread Biscotti | The Great Food Blogger Cookie Swap 2011 }

2011-12-12T05:02:00.000-08:00

What says it is the holiday season more than the traditional cookie swap? It is an age old tradition of making your favorite cookie and trading with friends. With social media in full swing, why not take the traditional cookie swap and take it to new heights. That is just what Lindsay of Love and Olive Oil and Julie of The Little Kitchen did by creating the first annual – “The Great Food Blogger Cookie Swap 2011”.

I love to bake cookies and what better way to kick off the holiday season than to participate along with 625 other fabulous food bloggers. The idea is based upon receiving the addresses of 3 other food bloggers and to send them each a dozen of your delicious homemade cookies. In return, your name will be given to 3 other food bloggers and during the week of December 5th packages of cookies magically appear on your doorstep from your secret matches. What could be better?

Now the question was – What wonderful cookie do I make that will ship well, taste divine and still be fresh a few days later? The answer came to me while browsing through the special baking issue of Fine Cooking. There they were in their glory – gingerbread biscotti. They sounded so unique and perfect for the holidays. What could make them even better – dipping in chocolate of course.

Creating an eye catching package takes a bit of thought and creativity, so that is leaves the recipient wondering what is inside. Adding embellishments, gorgeous ribbon and unique boxes are all things to think about when putting together a stunning package. Something that screams eye candy and sets it aside from all other packages. It can be as simple as brown butcher paper with the person’s name stamped on the outside and a simple plaid ribbon OR stunning foil paper with raised designs, fresh holly and a burlap ribbon with a pretty name tag. Whatever your style is, the thought that you put into giving a gift is what counts and seeing the smile on the recipients face.

My hope is that my three wonderful matches enjoyed their chocolate dipped biscotti’s and they arrived unbroken. My matches were Lizzie of Corkscrews & Curls, Kate of Food Lust and Lacy of New York City Eats. Happy Holidays to all of my new blogger friends.

I first received these most delicious Nuthorns from Kelly of Eat at Kelly’s. I can hardly wait to see her post, since I want to make these ASAP. They are her Grandmother’s secret recipe and I can certainly see why these have stayed in her family for years. Thank you Kelly!

A few days later, my second package arrived at my office from Mary from Passionate Perseverance. Mary sent her Grandma Stuecken’s Speculatius Cookies that are filled with ground almonds, cinnamon, nutmeg and cloves. They are thin holiday shaped cookies that are quite addictive and hard to eat just one. Thank you Mary!

As of today, I received 2 of my 3 matches – perhaps the 3rd is simply stuck in transit. I am sending out positive thoughts that the UPS or FED EX driver stops at my office. UPDATE: Well the Fed Ex driver did arrive at my office and delivered some yummy Cinnamon Spice Brown Sugar Cookies from Julie at The Semi-Reformed Nerd. I have to say they were well worth the wait. Thank you Julie!

Thank you Lindsay and Julie for such a wonderful event - I look forward to next year! I wish you both a wonderful Holiday Season and all the best in 2012!

Chocolate Dipped Gingerbread Biscotti

Makes 24 cookies
2 ¼ cups all-purpose flour
1 ¼ cups packed dark brown sugar
2 tsp. ground ginger
1-1/4 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. table salt
1/4 tsp. ground nutmeg
1/4 tsp. baking soda
1 cup pecans, coarsely chopped
1/2 cup lightly packed Madjool dates, chopped
1/4 cup molasses
2 large eggs
2 tsp. Dried orange peel

Position a rack in the middle of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment.

In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda on medium-low speed until well blended. On low speed, briefly mix in the pecans and apricots. In a measuring cup, lightly whisk the molasses, eggs, and orange zest. With the mixer on low, slowly pour in the egg mixture. Continue mixing until the dough is well blended and comes together in large, moist clumps, 1 to 2 minutes.

Dump the dough onto an unfloured work surface. Divide into two equal piles (about 1 lb. each). Shape each pile into a log that's 10 inches long and about 1-1/2 inches in diameter; lightly flouring your hands as needed (the dough is a bit sticky).

Position the logs on the lined cookie sheet about 4 inches apart. Bake until the tops are cracked and spring back slightly when gently pressed, 30 to 35 minutes. Transfer the sheet to a rack and let cool until the logs are cool enough to handle, about 10 minutes.

Carefully peel the biscotti logs from the parchment and transfer to a cutting board. Using a serrated knife saw each log into diagonal slices 3/4 inch wide. Return the slices to the cookie sheet (no need for fresh parchment) and arrange them cut side down. It's all right if they touch because they won't spread.

Bake until the biscotti are dried to your taste, about 10 minutes (for slightly moist and chewy) to 20 minutes (for super-dry and crunchy). Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti will still give slightly when pressed, but will harden as they cool. When cool, store in airtight containers.

Chocolate Ganache

1 (12 oz) package semi sweet chocolate chips
½ C. Heavy Cream

After your biscotti’s are completely cooled, prepare the ganache for dipping. Over a double boiler, gently over medium heat melt the chocolate chips and cream until smooth. Set aside until ready to dip. (Can keep over the warm water to keep smooth.) Dip each biscotti into the chocolate and place onto a cookie sheet. Can put into the refrigerator to speed the hardening process.

*Slightly altered from Fine Cooking – December 2005 Issue, Page 46

{ Entertaining Tips | Individual Cheese Plates }

2011-12-11T13:46:00.000-08:00

Do you ever channel your inner Martha? Do you get excited about planning your next entertaining extravaganza, whether it is an intimate dinner for four or a cocktail party for fifty? Do you thrive on creativity and perfection? If you answered YES to any of the questions above, then you are probably an entertaining guru or at a minimum someone who loves a reason to bring people together.

I happen to be one of those people. Any reason to entertain makes me smile from ear to ear. The idea of preparing a get together to make people happy brings me much joy. It is an opportunity for me to try a new recipe, decorate with a new idea and let my creative inner Martha out. I am very excited to bring a new feature to my blog, titled – “Entertaining Tips”. This feature will highlight ideas for easy, unique and fun suggestions to make your next party or get together special.

{ Idea: share your sketch with your guests during the cheese course, so they could refer to it while enjoying the different cheeses and combinations of flavors }
.

Last evening, my hubby invited a new co-worker and his wife over for wine and appetizers. They have recently relocated to the Bay Area and we thought it would be a wonderful idea to welcome them by inviting them over to celebrate the holidays. One of my favorite ways to entertain is to serve wine and appetizers. Last evening a served several course of small plates that we enjoyed while sitting by the fire in the family room with holiday music playing softly in the background.

Instead of serving the traditional cheese platter, I opted to create individual cheese plates for each person. This gave everyone the option to taste everything at their own pace along with having the suggested pairings available at one quick glance. I had stopped by whole foods in the morning to the cheese department. I adore the selection of cheeses and it an adventure each time with a new selection in my shopping basket to try.

For our intimate wine and appetizer party last night, I selected a Manchego cheese from the La Mancha region of Spain from the milk of sheet of the Manchega breed, which is typically aged for between 60 days and two years. A classic pairing is to add a touch of quince paste and marcona almonds. The next cheese going clockwise on the plate was the Cave Aged Gruyere with my Balsamic Fig Jam along with a dried apricot. The Gruyere is aged for about one year in secluded caves in Switzerland. It has a dense texture with a nutty, richness to the flavor profile. The fig jam compliments the richness of the cheese for a perfect pairing.

My third selection for the cheese plate was a French blue cheese, Blue Fourme d’ambert with a drizzle of clover honey. The sweet honey perfectly compliments the salty and earthy blue cheese. The French blue cheese is one of France’s oldest cheeses and is made from cow’s milk and is inoculated with penicillium roqueforti spores and aged for at least 28 days. If you love blue cheese, this is the king of them all. Our last tasting was one of my favorites that I buy from whole foods each time I visit. It is an Reserved Dutch Gouda, an orange cheese made from cow’s milk and originates from the Netherlands. It is had a slight earthiness with a hint of smoky, cedar flavor that pair beautifully with a cabernet sauvignon. I added a nib of panforte, which is a traditional Italian dessert containing fruits and nuts.

Creating your own individual cheese plates gives you the opportunity to learn about new cheeses, create themes and share something unique with your friends. A few suggestions:

Different Types - select one cheese from each milk family – cow, sheep and goat.
Around the World – select a cheese from France, Italy, Spain and the Netherlands – the possibilities are endless
Go Local – select cheeses made local to where you live
Vertical Tasting – select all one type of cheese but vary where it is from – for example – do a blue cheese tasting

To learn more about cheeses, ask questions when you go to the cheese counter. Ask to try samples and pick what you like. Invest in a few cheese specific books to expand your knowledge. Laura Werlin’s Cheese Essentials is a perfect selection. She is a cheese expert who explains this fascinating world of cheese in a manner that anyone can understand.

{ Simply Divine | Lemony Slice and Bake Cookies }

2011-12-04T13:11:00.000-08:00

With the chilly and windy weather outside in the Bay Area, along with the festive holiday season, it is a perfect time to make cookies. Our fireplace is in full swing, along with a bit of heat from pre-heating the oven and holiday music is playing in the background. Baking cookies during the holiday season is one of my favorite things.

The scent of fresh baked cookies lofts throughout the house and certainly puts a smile on my hubby's face. I think it is a favorite thing for him during the holiday season. While I was browsing through the December issue of Bon Appetite, the Lemony Slice and Bakes resonated with me right away. First, I adore anything with lemon and second the silver shimmering sugar with the drizzle of white frosting just screamed holiday. These were on the list to make immediately. Williams-Sonoma has a wonderful selection of decorating items for cookies and cakes.

The wonderful benefit of these cookies is that you make the dough a day ahead, form into a round log and let chill. The next day, you simple slice and bake and decorate. I must warn you – these are highly addictive. It is almost impossible to eat just one.

Lemony Slice and Bake Cookie

Cookies:

2 1/2 C. all-purpose flour
1/2 t. salt
1 C. (2 sticks) butter, room temperature
3/4 C.sugar
3 T finely grated lemon zest
1 t. vanilla extract
4 large egg yolks

Icing:

1 1/4 C. powdered sugar
3 T (or more) fresh lemon juice
Sanding sugar (optional)

Cookies:

Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour and salt and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10"-long log about 1 3/4" in diameter. Wrap in plastic and chill until firm, about 1 hour or up to 2 days.

Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4"-thick rounds. Transfer to prepared sheets, spacing 1" apart. In the middle of each cookie, add a bit of the silver shimmer sugar. Best to put on when baking to ensure it sticks to the cookie.

Bake until cookies are firm and golden brown around edges, 13 to 15 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log, using cooled baking sheets and new parchment paper.

Icing:

Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick. Use a piping bag and drizzle icing over cookies. Let stand until icing sets, about 10 minutes

Makes about 50 cookies

* Slightly adapted from Bon Appetite

{ German Chocolate Cracker Candy }

2011-11-28T19:40:00.000-08:00

Each year since 2007 I receive a holiday treat in my mailbox sometime in July. It is well packaged in a brown box and I get so excited to open it up. It makes me wish that it was the holiday season, yet I know I need to wait for several months. You are probably wondering what this item is – well the wait is over – it is my yearly Christmas book from Southern Living.

It is filled with savory and sweet delights along with decorating ideas and handmade gift ideas. These folks must work year round to create a fresh book every year filled with wonderful ideas, classic and modern recipes for all holiday season festivities. If you are not a subscriber, I highly encourage you to check it out. There are countless ideas to inspire and add a new twist each year to your holiday traditions.

I was especially drawn to the handcrafted confection section. The German Chocolate Cracker Candy drew my eyes right to that page. Typically I make the Saltine Toffee Candy and it is a complete hit where ever I take it. Not too mention, quite addictive.

This candy is made with graham crackers, almonds and toasted coconut – a confection that is perfection. I brought it to work today, where several folks resisted since they knew they could not stop at one and others enjoyed it throughout the day. I have found that it is best served chilled, since it keeps the pieces crisp and tasty.

German Chocolate Cracker Candy

10 Graham crackers
1 C. Dark brown sugar, firmly packed
½ C. Butter
1 ½ C. Milk chocolate chips
2/3 C. coarsely chopped whole almonds with skins
½ C. Shredded coconut, lightly toasted

Preheat the oven to 350.

Arrange the graham crackers tightly on a cookie sheet with sides. Use parchment paper unless the sheet is non-stick.

Heat the brown sugar and butter in a saucepan over medium heat until melted and smooth, and slightly bubbling, about 5 minutes. Pour over the graham crackers and spread with a knife to cover all crackers.

Bake at 350 for 15 minutes. The mixture will be bubbly. Remove from oven and using a knife push any excess butter and sugar mixture onto the crackers. Sprinkle with the chocolate chips and let melt for about 10 minutes and then spread with a knife. Sprinkle the almonds and toasted coconut. Press gently to adhere to chocolate. Chill in freezer for 15 minutes. Remove and break apart gently. Store in an airtight container and best kept chilled in the refrigerator. Enjoy!

* Recipe altered from the 2011 Christmas Southern Living Book (page 165)

{ Brandied Yams with Pecan Crumble Topping }

2011-11-24T11:18:00.000-08:00

Thanksgiving – it comes but once a year. We reflect on what we are thankful for along with what the meaning of thanksgiving is. Remember the pilgrims? It is a time to spend with family and friends, eat tasty comfort food and appreciate all the wonderful gifts you have.

We are off to spend the day with my parents, sister, her hubby and my two nephews along with my brother, his wife and my other two nephews. Traditional food will abound, which includes of course the turkey, mashed potatoes that my dad does the old fashioned way so they are extra special along with the hand made gravy that is made with love.

With my mom’s mid west roots, she creates a simple corn casserole made of frozen corn, crushed saltine crackers, milk, butter and salt and pepper – then it is baked until golden brown on the top. It is such a simple dish but a complete favorite that will always be synonymous with my Mom.

With our family that has grown in size, my sister and I help my parents by bringing side dishes and appetizers. This year I am bringing my Brandied Yams with Pecan Crumble Topping, White Cheddar Mac & Cheese and Cranberry, Orange & Ginger Chutney Brie Cups. Looking forward to celebrating the Thanksgiving Day Holiday with everyone and I am thankful for my hubby, family, friends and good health.

I wish each and everyone a VERY happy Thanksgiving Day Holiday!!!

Brandied Yams with Pecan Crumble Topping

Yams:

8 Medium yams (about 6 cups after cooked)
4 T. Melted butter
1/3 C. Maple syrup
4 T. Brandy
½ t. Cinnamon
¼ t. Salt
1 t. Dried orange peel

Pecan Topping:

1 C. Chopped pecans – dry roasted or toasted
8 T. Butter
1 C. Dark brown sugar
½ C. Flour
¼ C. Oats
1 t. Salt

Preheat oven to 350. Line a cookie sheet with foil. Cut each yam in half lengthwise and lay cut side down flat on the foil Poke three times with a fork, each Yam to prevent them exploding. Bake for 60 to 75 minutes until tender. Let cool for 5 minutes. Flip so the cooked side is face up to let cool even more. Once cool enough use a large spoon and scoop each one into a kitchen aid mixer bowl.

Add melted butter, maple syrup, brandy, dried orange peel, cinnamon and salt. Using the flat blade, whip the yams together until fluffy. About 3 to 4 minutes.

Place into a shallow baking dish and spread evenly.

Topping:

In a medium bowl, add the pecans, brown sugar, flour, oats and salt. Mix together. Cut the butter into small cubes. Add to the pecan mixture. Using your hands, work the butter into the mixture until it is combined and crumbly.

Spread the topping over the yam mixture. Cook at 350 for about 30 to 40 minutes or until the topping is slightly browned.

{ Sweet & Spicy Pumpkin Soup with Bacon, Dates and Pecans | Secret Recipe Club }

2011-11-21T04:00:00.000-08:00

I belong to this cool online cooking club called The Secret Recipe Club. The premise behind the club is to be paired up with another food blogger, who by the way doesn’t know that you are – hence the “secret” part of the club. You get to browse their site for wonderful recipes and then make it by following 100% or putting your own personal spin on the recipe. Once a month there is the secret reveal, where you see who received your blog and what they selected to post. If you are interested in joining in the fun, simply click onto their site and read all about it.

This month I was assigned to Deli-cute-essen and Devon is the self proclaimed “Foodie and Maker of Cute Things”. You can sense her style right away by the background of her blog. Her recipes are primarily vegan in nature and they all are mouthwatering. Not being a vegan myself, I thought that I would prepare my selected recipe with my own spin. I completely respect both vegans and vegetarians and believe that everyone is entitled to choosing how they prefer to eat. Actually, over the years, I have significantly reduced my intake of red meat and prefer simply vegetables, fish or chicken. I must admit I eat bacon, but in limited quantities.

After reviewing the majority of Devon’s recipe, one kept sticking out as the one I would choose. With Thanksgiving right around the corner, I thought the Sweet and Spicy Pumpkin Soup would be just perfect. I did find the corn and nut garnish quite appealing, but thought I would kick it up with bacon, Madjool dates and pecans.

If you have not checked out Devon’s site, take a few minutes to drool over her recipes. I hope that each of you have a wonderful Thanksgiving Day Holiday with your family and friends. I am certainly thankful for my hubby, family, friends, health and each day I have on this earth! All the best to each of you during this holiday season!

Sweet & Spicy Pumpkin Soup with Bacon, Dates and Pecans

Serves 4

Pumpkin Soup

3 T. Olive Oil
1 Medium Onion, small dice
2 Garlic cloves, minced
1 t. Fresh ginger
1 t. Cumin
½ t. Ground red pepper
3 C. Chicken stock
½ t. Salt
1 (15 oz) Can Pumpkin puree
2 T. Maple syrup
1 T. Lemon juice
1 C. Milk

In a large pot over medium heat add the olive oil and diced onions. Cooked for about 10 minutes until translucent and soft. Add the garlic and cook for another 2 to 3 minutes. Add the ginger, cumin, salt and ground red pepper and cook for about 3 minutes. Add the chicken stock and pumpkin puree and stir until combined. Cook for about 15 to 20 minutes over medium to low heat. Add the maple syrup, milk and lemon juice. Use an emulsion blender to puree the soup.

Bacon, Date and Pecan Garnish

6 Applewood smoked bacon, cook until crispy
½ C. Madjool dates, small dice
½ C. Pecans, toasted and chopped

Mix all of the above ingredients together and top each bowl. Serve and eat.

{ Cranberry, Orange and Ginger Chutney Brie Cups | My Guest Post on Kitchen Confidante }

2011-11-20T16:22:00.000-08:00

About a month ago Liren asked me if I wanted to contribute a guest post and be part of her “Friends-giving” series. I was completely honored and immediately responded with a resounding yes. Now the only question lurking was what to make?

Last holiday season, I had a dinner party with Liren and Jean (Lemon and Anchovies) and gave each of them my Cranberry, Orange & Ginger Chutney. It was a perfect little gift for the holiday season. A few months later, Liren surprised me by highlighting the chutney in her Gorgonzola Tart with Cranberry Orange Ginger Chutney & Candied Pecans. I actually never posted the recipe for this chutney, until now. I thought this was perfect timing to highlight this tasty recipe.

Please click the link for Cranberry, Orange and Ginger Brie Cups and enjoy my guest post on Kitchen Confidante. It is a simple holiday inspired appetizer that you will make over and over again. Thank you Liren for inviting me to do a guest post on your lovely blog!

{ Simply Divine | Grilled Cheese Sandwich with Spicy Chili Jam }

2011-11-17T20:03:00.000-08:00

I have had an idea in my head for quite a while. Over the weekend, finally the inspiration unfolded for the idea and brought it full circle. I am excited to share with all of you, a new feature for Authentic Suburban Gourmet titled – “Simply Divine”. Each week I will share and highlight food and recipes that are both uncomplicated and tasty.

For those of you that know me, you will often hear me exclaim if something is tasty, fabulous or just plain great - that it is “Divine”. The word divine will often be followed by a twist of my wrist with the index finger pointing to the sky while expressing my delight. If something is “really” divine, then it gets a “double divine” while both wrists are twisting.

Do you ever eat something that has just a few simple ingredients but the combinations of flavors are simply amazing? It could be as simple as Nutella spread over a piece of toast with thin slices of banana garnishing the top or a bowl of al dente pasta with melted butter and freshly grated parmesan cheese. I bet you are picking up what I am putting down. Quite frequently, the simple things in life are often the best things in life. Simply Divine subscribes to that philosophy.

{ Photo from Inna Jam Website }

A classic grilled cheese sandwich is one of life’s simple pleasures. With its warm gooey cheese to the buttery crunch of the grilled bread, it just puts a smile on your face when you take your first bite and each one after. Hubby and I ventured to Costco on Friday night to pick up our household essentials plus more. One of the “plus more” items was right out of the oven, Roasted Garlic Ciabatta Bread. With two loaves, I had to be creative with utilizing. One of our favorite snacks is a grilled cheese sandwich and it was time to bring it up a few levels.

I sliced the roasted garlic ciabatta about half inch thick and spread butter on each side and let melt on the griddle pan. Next I layered with a deli slice of jarlsburg cheese and spread my newest find – Inna Jam – Spicy Fresno Chile flavor. The next step was to put the two slices together and grilled until both sides were golden brown and the cheese is completely melted. If you have not had Inna’s jam yet, I highly encourage you to purchase. The flavors are amazing, creative and delish.

I look forward to sharing more “Simply Divine” posts with all of you!

{ Quinoa Salad with Zucchini, Arugula, Tomatoes and Mint Vinaigrette }

2011-11-12T11:01:00.000-08:00

Quinoa which is pronounced – “Qin-wah” is a brilliant grain that is native to the Andean region of Ecuador, Bolivia, Colombia and Peru prior to the domestication over 3,000 to 4,000 years ago. I guess we can agree that this grain has history and sustaining power.

One of my favorite dining destinations in Oakland is Bocanova and I often bring my clients there for lunch. A few weeks ago, I took a client there for lunch and I always look forward to seeing what the chef has prepared for the quinoa salad. Particular items on the menu change with the seasons and locally produced fruits and vegetables. This time zucchini was highlighted for the quinoa salad. It was raw and cut into thin julienne slices – just that perfect amount of light crunch.

For my visit, watercress adorned the salad with sprinkles of garden fresh baby tomatoes and dressed with mint vinaigrette. It was so refreshing, satisfying and tasty. I noted this as something to recreate and put my own spin to the recipe.

Last week, it was chilly and rainy – certainly a good reason to stay inside. Hubby and I did just that. With the fire on and the television queued up, we enjoyed this healthy and completely gratifying salad. I believe this would be a perfect salad for picnic or potluck. Enjoy!

Quinoa Salad with Zucchini, Arugula, Tomatoes and Mint Vinaigrette

Salad

1 C. Quinoa
2 C. Chicken Stock
½ t. Salt
2 Medium Zucchini, one inch julienne slices
2 C. Tomatoes, small orange or cherry, halved
2 C. Arugula
½ C. Pine nuts, dry roasted or toasted
¼ C. Cilantro
Salt and Pepper to taste

In a medium sauce pan, add the quinoa and chicken stock plus ½ t. of salt. Quickly stir and bring the mixture to a boil. After it boils, reduce the heat to simmer and cover with a lid for about 10 minutes. Check and stir the quinoa. If liquid remains, check every 2 to 3 minutes until liquid has evaporated. Set aside to cool.

Once the quinoa is cooled, add to a large bowl to assemble the salad. Add the zucchini, tomatoes, pine nuts and cilantro. Toss gently and add the vinaigrette and toss again to combine. Right before serving, toss in the Arugula. Taste and then season with additional salt and pepper as desired.

Mint Vinaigrette

1 C. Fresh mint leaves, lightly packed
3 T. Red wine vinegar
2 t. Dijon mustard
2 Garlic cloves, minced
½ t. Sugar
½ t. Salt
8 Grinds pepper
½ C. Olive Oil

Add all of the above ingredients to a food processor. Pulse until well combined. Taste and adjust salt and pepper to your desired taste level. Set aside to strengthen the flavors for about one hour.

{ Fig, Prosciutto and Stilton Pizza }

2011-11-09T19:52:00.000-08:00

Simplicity. It is something that we all want to have at one time or another, but can’t always get it with our “go, go, go” lifestyles. My hubby and I cherish the days that we have where we don’t do a heck of lot, except watch our favorite television shows and eat delicious food. Saturday was such a day for us. We call them – “Veg days”.

Saturday was a cold and rainy day in the Bay Area, which meant it was a perfect day for “vegetation”. We simply turned on our gas fireplace, brought out all the fluffy blankets, sifted through our recorded shows and began the TV marathon. After a long week, it was a terrific way to wind down and not have to make too many decisions, except for what was the next show to watch.

My newest addition is “Pam Am”. I love the setting of the 60’s, the fashion and jumping back into era where things were so different. It is great to see women finding their “voice” and moving up in the world. We indulged in the Real Housewives of Beverly Hills; let’s just say that we had about four episodes to catch up on. In fact for Halloween, one of my offices had a “Real Housewives” themed day. For all of you who love this show, I was Dana from Beverly Hills and created my own $25,000 sunglasses. All in all, a really fun team activity and many laughs were shared by everyone.

{Our office Halloween Party - Real Housewives Theme}
.

For our day of relaxation, I made a simple pizza for hubby and me. I bought the ready made pizza dough from Trader Joe’s to make life simple. I added my homemade fig jam, a bit of Prosciutto, stilton and fresh figs to create a sweet, savory, salty and overall divine pizza. The flavor combinations are endless. What are your favorite pizza toppings?

Fig, Prosciutto and Stilton Pizza

Homemade or Store Bought Pizza Dough
Fig Jam
Fresh Figs
Prosciutto
Stilton Cheese

Preheat your oven to 500 degrees and place a pizza stone on the lowest rack of the oven. Let heat for at least 15 minutes.

Meanwhile, take about a ½ cup of pizza dough and work it to form a circle that is about 7 to 8 inches in diameter. Simply stretch the dough and form into circle. Use a bit of semolina to prevent the dough from sticking to a pizza paddle. This will make it easy to slice onto the pizza stone and to remove when finish cooking.

Spread a light layer of fig jam onto the pizza dough and spread to the edge of the dough. Layer with 1 to 2 slices of Prosciutto torn into pieces. Next crumble about 1 to 2 tablespoons of stilton cheese over the pizza, spreading evenly. Top with 6 to 8 quarters of fresh fig.

Slide onto the pizza stone with the paddle and cook for 10 to 12 minutes or until the pizza is golden brown. Remove and cut into four pieces and enjoy.

{ Roasted Purple Cauliflower with Gruyere Cheese }

2011-11-04T19:52:00.000-07:00

Last week while strolling through my local farmer’s market, I came across purple cauliflower. It instantly caught my eye and into my reusable bag it went. Purple cauliflower's color is caused by the presence of the antioxidant group anthocyanin, which can also be found in red cabbage and red wine. This brilliant colored vegetable is displaying vibrant violet hues, purple cauliflower which may be different in color than its white counterpart, however, on the outside, that is the only difference.

It was the color that drew me in. I wondered if roasting it – would the color change? The answer if no – it remained vibrant. I did a simple preparation for a dinner last week. I simply broke off the florets and placed into a baking dish. I mixed the traditional white cauliflower with the purple. Added a bit of chicken stock, perhaps a quarter cup to a third poured over the florets. Then I drizzled with olive oil and seasoned with salt and pepper. I grated about a half of a cup of gruyere cheese on top and baked at 350 for about 35 to 45 minutes until the cauliflower was tender.

It was such a simple dish to prepare and the flavors were amazing. I served with roasted chicken. We are trying to eat low carb and this did the trick! Hope that you are able to locate purple cauliflower where you live. Enjoy your weekend!

{ S'mores and Salted Caramel Sauce }

2011-10-29T19:03:00.000-07:00

Last week hubby and I went on vacation to visit our good friends in Northwest Arkansas. We originally met them here in the Bay Area a little over eight years ago and have been great friends ever since. A new job took them from here to relocate to Arkansas. It took a bit of adjustment to living in Northwest Arkansas but now they are settled into a beautiful brand new house and making friends. Even Simon, their doggie who is a schnoodle (schnauzer and poodle) loves his huge backyard.

We landed in Kansas City and picked up a rental car for the almost four hour trip to Northwest Arkansas. It was fun to experience and see other parts of the county. One of my bucket list items is to visit all 50 states – I am almost half way there. By the time we arrived at their house, it was dark. Spicy turkey chili and corn muffins were ready for us and I could hardly wait to have a glass of wine and catch up. It was so wonderful to see Dean, Mark and Simon!

{ Dean, Mark, Simon and Me}

We took Simon for a walk almost every day around the expansive neighborhood and admired the beautiful homes. You certainly get more for your money in Arkansas versus the Bay Area. I guess there are different benefits to everywhere in the states, no matter where you live.

We visited the Crystal Bridges Museum of American Art that is almost complete and ready for its grand opening on November 11th. The museum has its namesake originated from the nearby Crystal Springs and is designed by world-renowned architect Moshe Safdie. There will be a series of pavilions nestled around two creek fed ponds, galleries, meeting and classroom spaces and a large hall enclosed by glass. The museum was founded by art-enthusiast and visionary Alice Walton, of the Wal-Mart family. The admission is free and being sponsored by Wal-Mart. It will have a high style restaurant along with a museum store and of course, all of the beautiful art to admire.

{ Crystal Bridges under construction }

{ My Hubby next to the famous Arkansas Razer Back Hog }

One of our highlights of our trip was a dinner out to James at the Mill which is a fine dining experience that also houses a boutique hotel on the property. The service was spot on and the food was quite tasty. I began with a glass of Jordan Chardonnay and an appetizer portion of truffled Mac n Cheese with pepper jack béchamel and tempera portabella mushroom. It was delish and paired nicely with the chardonnay. For my entrée, I had pork tenderloin over barbeque sauce, sautéed spinach and potatoes gratin. The manager was kind enough to surprise us with a bottle of Vina Robles Cabernet Sauvignon since he realized it was our friend’s 16th anniversary. It was extremely thoughtful and not too mention delicious.

On the way home from dinner, we were planning to make s'mores outside by the fire. Unfortunately, mother-nature did not cooperate. We experienced a thunder and lightning storm. It was quite brilliant to watch since we don’t get these very often in the Bay Area. The next night, the weather did cooperate and we had our s'mores. Mark set us up with coat hangers to roast the marshmallows along with the graham crackers and chocolate bars. It was a perfect evening and just wonderful to spend time with our friends Mark and Dean and of course, Simon.

{ The outside fireplace where we enjoyed our delish s'mores }

Thought I would share a kicked up version of smores with all of you. How about dipping your completely assembled s'more in a warm handmade salted caramel sauce? I must say it was over the top delish!

Salted Caramel Sauce

1 ½ C. sugar
¼ C. water
½ t. lemon juice
1 C. heavy cream
2 t. Grey Salt

Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once calmed down, add grey salt and set back on the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and slightly heat when ready to use.

S’mores

Marshmallows
Graham Crackers
Hershey Chocolate Bars

Roast marshmallow over flame until toasty golden brown and melted. Break a graham cracker in a half, add chocolate and melted marshmallow then put other half of graham cracker on top and press gently together. Dip in salted caramel sauce.

Dutch Baby Pancake with Brandied Peaches { The Secret Recipe Club }

2011-10-24T04:00:00.000-07:00

Boy how time flies! It just seems like I was celebrating my third month with the Secret Recipe Club yet the fourth month is here already. If you are not familiar with The Secret Recipe Club, it is an online cooking group that each participant is assigned a “secret” blog each month. The secret is that each person doesn’t know who was assigned to their blog and what recipe that person will choose to create. If you are interested in getting involved in this fun group and meeting new food bloggers like yourself, check out the website.

This month I had the pleasure of being assigned Apron Strings. They have a tag line attached to their blog – “Cooking: it’s in our D & A”. I thought this was quite cleaver considering the D&A stands for Donna and Anne who are a reunited birth mother and daughter food blogging team. How cool is that? Donna and Anne have authored a cookbook together as well as creating this blog together.

Additionally Donna has authored several other cookbooks and Anne made it to a finalist in the hit show on Food Television – Ultimate Recipe Showdown. These two ladies certainly share the same D and A. After browsing through their extensive recipes, it was hard to narrow down however my mind was made up when I saw the Dutch Baby Pancake.

You might ask, what is a dutch baby pancake – if you have never experienced this delightful treat, I highly encourage you to make it soon. You might hear it referred to as German Pancake of Dutch Puff. It is very similar to Yorkshire pudding since it is made with eggs, flour and milk. Typically it is served with fresh squeezed lemon, powdered sugar and butter. In addition, it can be served with a fruit topping or syrup. I think it is a personal choice – quite frankly a generous sprinkle of powdered sugar and lemon, I am a happy camper.

A couple weeks ago it was hubby’s birthday. I shared the chocolate espresso cake that I made for him and I wrote in the post about a new breakfast place our neighbors took us out to breakfast to celebrate his birthday. It was called The Original Pancake House and they have locations in most states. I am not the breakfast food enthusiast that my hubby is, but this place impressed me. The selection was expansive, the service was spot on and the food was extremely tasty with large portions.

One of their signature dishes is The Dutch Baby Pancake and of course I had to have it. All I can say is – DIVINE! It was perfectly puffed, crispy yet chewy inside. They served a lemon sauce on the side that was too die for with zest of fresh lemon that just puckered your cheeks. If you have not been there before, check it out. Hope you like it as much as we did.

I have long wanted to make this breakfast delight at home so when I saw it on Donna and Anne’s blog, it was settled – that would be my entry for this month’s Secret Recipe Club. With such a simple recipe, I did not need to mess with perfection. The only variation was that I used salted butter versus unsalted. The cast iron skillet is the key to a perfect Dutch Baby. If you don’t own one, run to the store and pick one up. I actually purchased mine from TJ Maxx for about fifteen dollars.

I picked up a crate of fresh peaches from Trader Joe’s and thought that some spicy brandy peaches would be a perfect accompaniment for this delightful breakfast treat. You could use apples if peaches are not in season. Enjoy and be sure to check out Donna and Anne’s blog!

Dutch Baby Pancake

4 T. butter
4 large eggs
½ cup all-purpose flour
Pinch of salt
1/2 cup half-and-half

For the topping:

Juice of 1 lemon
Powdered sugar

Spicy Brandied Peaches

1 Cup sliced fresh peaches
1 T. Sugar
1 T. Butter
½ t. Cinnamon
1 T. Brandy

In a medium sauté pan, melt the butter; add the peaches, sugar and cinnamon. Stir gently over medium heat and cook for a couple minutes. Remove the pan from the flame and add the brandy. Let cook off the burner for a minute and then return to heat through. Spoon gently into a small bowl to serve with the pancake.

Preheat the oven to 450 degrees.

Place a large cast iron skillet in the oven until very hot. Melt the 4 Tbs butter in the skillet. In a blender, whir together the eggs, flour, salt and half-and-half.

Pour the batter into the skillet over the melted butter. Slide the skillet into the oven, and bake for 25 minutes.

Remove the puffed pancakes from the oven, transfer them to a plate or shallow bowl, and pour on butter, sprinkle on lemon juice, and dust with powdered sugar. Serve immediately.

{ Roasted Brussels Sprouts with Sriracha Aioli }

2011-10-19T19:50:00.000-07:00

Often the simplest things in life bring us the most joy. Whether it is your favorite food, reading a page turner novel or taking an afternoon nap – these are the things that bring us comfort and joy.

Lately several friends have been diagnosed with cancer and it really opens your to the meaning of life. It reminds us that we must cherish each and every day, each and every person and don’t sweat the small stuff.

The other night, hubby and I had a simple dinner – leftover turkey loaf and roasted whole Brussels sprouts with sriracha aioli. Note to self – make and post the turkey loaf soon – you will love it and it is even better the next day. I could not believe how simple the preparation for the Brussels sprouts was. Again, the simple things in life are often the best.

As Oprah teaches – live your best life!

Roasted Brussels Sprouts with Sriracha Aioli

1 Lb. Brussels Sprouts, trim ends only and leave whole
Olive oil
Salt and pepper

Preheat oven to 350

In a baking dish add the Brussels sprouts and toss with olive oil until well coated and season with salt and pepper. Cook for 20 to 25 minutes, so the Brussels are still firm. Serve with dipping sauce as a main dish or appetizer.

Sriracha Aioli

4 T. Mayonnaise
1 to 2 T. Sriracha (add more or less depending how hot you like it)

Mix the ingredients in a small bowl and let sit in refrigerator until ready to use.

{ Nancy's Chopped Salad with Oregano Vinaigrette }

2011-10-16T13:26:00.000-07:00

I have a secret. Okay not so much a secret for the people who really know me. I have a cookbook obsession. I am sure that many of you can relate. They fill over three large bookcases throughout my house. I believe it is the photos that really grab me and then creating variations on the recipes within the pages of the beautiful photographs.

Last week a package was sitting on my desk in my office – it was from Amazon. I just knew that my long awaited cookbook had arrived. Amazon will often tease you with pre-ordering books that are due out in a month or two. This only prolongs the excitement of opening the brand new book and thumbing through the pages upon pages of stunning photos and delicious recipes.

The book I had long anticipated to own had finally arrived - “The Mozza Cookbook” from famed chef, restaurateur and cookbook author, Nancy Silverton. She along with Matt Molina and Carolynn Carreno authored the pages of this stunning book with terrific recipes from the famed Los Angeles eatery Osteria Mozza and Pizzeria. The restaurant is co-owned with Nancy by Mario Batali and Joe Bastianich. From the mozzarella bar at the restaurant to the infamous pizzas and pastas that you swear were overnighted straight from Italy, this is a destination dining location. It is on my bucket list for sure.

Nancy is very well know for her chopped salad that was first introduced to her at La Scala Boutique in the 70’s in Beverly Hills, which is now closed. However, Nancy has taken this salad on into the millennium at Mozza. Strong flavors of oregano is the key ingredient in this tasty and satisfying salad.

I encourage you to make the dressing a day prior, so the flavors develop and the dressing will envelop every surface of the salad’s ingredients. I used a mason jar for easy mixing – just simply shake. I know that if you decide to purchase this book, you will not be disappointed and surely will find many foodie treasures you will make for years to come. The photos will amaze you and are mouthwatering. Enjoy!

Nancy’s Chopped Salad with Oregano Vinaigrette

Salad

Half of a small red onion (halved through the core)
1 small head iceberg lettuce
1 medium head radicchio
1 pint small sweet cherry tomatoes, halved
Kosher salt
1 1⁄2 cups garbanzo beans
4 ounces aged provolone, sliced 1⁄8-inch thick and cut into 1⁄4-inch-wide strips
4 ounces Genoa salami, sliced 1⁄8-inch thick and cut into 1⁄4-inch-wide strips
5 peperoncini, stems cut off and discarded, thinly sliced (about 1⁄4 cup)
1⁄2 cup oregano vinaigrette
Juice of 1⁄2 lemon, plus more to taste

Oregano vinaigrette

2 1⁄2 tablespoons red wine vinegar
2 tablespoons dried oregano
1 tablespoon fresh lemon juice, plus more to taste
2 garlic cloves, 1 smashed and 1 grated or minced
1⁄2 teaspoon kosher salt, plus more to taste
1⁄4 teaspoon freshly ground black pepper, plus more to taste
1 1⁄2 cups extra-virgin olive oil

Preparation

To prepare the salad:

Separate the layers of the onion, stack two or three layers on top of one another, and slice them lengthwise 1/16-inch thick. Repeat with the remaining onion layers. Place the onion slices in a small bowl of ice water and set them aside while you prepare the rest of the ingredients for the salad. Drain the onion and pat dry with paper towels before adding them to the salad.

Cut the iceberg in half through the core. Remove and discard the outer leaves from the head and remove and discard the core. Separate the lettuce leaves, stack two or three leaves on top of one another, and slice them lengthwise 1/4-inch thick. Repeat with the remaining leaves and thinly slice the radicchio in the same way.

Cut the tomatoes in half, season them with salt, and toss gently to distribute the salt.

Combine the lettuce, radicchio, tomatoes, garbanzo, provolone, salami, peperoncini, and onion slices in a large, wide bowl. Season with salt and toss to thoroughly combine the ingredients. Drizzle 1/2 cup of the vinaigrette and squeeze the lemon juice over the salad, then toss gently to coat the salad with the dressing. Taste for seasoning and add more salt, lemon juice or vinaigrette if desired. Pile the salad on a large platter or divide it among individual plates, piling it like a mountain. Sprinkle the dried oregano on top and serve.

To make the oregano vinaigrette:

Combine the vinegar, oregano, lemon juice, smashed garlic, grated garlic, salt and pepper in a medium bowl and whisk to combine the ingredients. Set the vinaigrette aside to rest for 5 minutes to marinate the oregano. Add the olive oil in a slow, thin stream, whisking constantly to combine. Taste for seasoning and add more salt, pepper, or lemon juice, if desired. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using. Makes a little more than a cup.
Serves 4 as a starter or 2 as a main course.

{ Chocolate Espresso Cake }

2011-10-10T20:02:00.000-07:00

It was my hubby’s birthday recently. He absolutely loves his birthday. In fact, he calls it the official start to the holiday season – that is how much he loves his birthday. We have the official countdown: two days prior to the actual day is “birthday eve eve” then one day prior is “birthday eve”, the day of his birthday is the kick off to the holiday season and the day after his birthday is a “sad day” since the festivities are over.

My goal was to make it a fun day of celebration. Our neighbors extended an invitation to take my hubby and I out to breakfast on his birthday. It was a relatively new breakfast place in town. They had my absolutely favorite breakfast item on the menu - the dutch baby pancake. It was perfectly cooked with that Yorkshire pudding texture with a tender inside and crispy outside. It came with this tart lemon syrup sauce that was too die for. We headed out later to our favorite wine and tapas bar downtown where we each enjoyed a flight of wine along with tasty bites that ranged from mac & cheese with truffle oil to mini duck confit steamed buns.

We dined the night prior at Lark Creek with my parents and enjoyed a 2005 Petite Syrah from Grgich Hills that we brought to the restaurant. The waiter offered dessert, but I had already prepared a special birthday cake at home.

I first had this delectable delight at Jean’s House from Lemon and Anchovies. I was blown away by the subtle combination of the coffee and chocolate. It is such a beautiful pairing that brings out the best of each ingredient. The cake was super moist and just full of stunning flavor profiles.

I wanted to make a special birthday cake for my hubby and the cake at Jean’s house was the first thing that came to mind. When she let me know it was an Ina Garten cake, I knew that it would be easy to make and taste divine. I made a couple slight changes to the recipe by taking out the egg yolk in the frosting and adding more vanilla and confectioner sugar: otherwise Ina does beautiful recipes that are simple and divine.

Chocolate Espresso Cake

Cake

1 3/4 cups all-purpose flour, plus more for dusting
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.

In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.

Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.

Frosting

7 ounces semisweet chocolate, coarsely chopped (used 50% cacao)
2 sticks (1/2 pound) unsalted butter, at room temperature
2 teaspoon pure vanilla extract
2 cup confectioner's sugar
1 tablespoon instant espresso powder

In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.

In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners' sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.

Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.

{ Pan Fried Brussels Sprouts with Sriracha, Honey and Lime }

2011-10-06T20:01:00.000-07:00

The Vanderbilt – it has such an sense of high society attached to the name. Yet, the Vanderbilt that I am speaking of is located in Brooklyn New York. I have yet to go there, but certainly would enjoy it based upon my research. It is known for their “nibbles” and sitting at the bar – my kind of place. One of their signature nibbles is the Roasted Brussels Sprouts with Sriracha, Lime and Honey.

I first spied this delight when visiting Liren’s blog and her post on Brussels Sprout Crostini with Pancetta and Red Caramelized Onions. She highlighted the siriracha infused Brussels and I knew I had to make these ASAP. Sure enough, Tuesday night rolled around and my pan was heated on high with Brussels sizzling.

Each delectable bite was both - sweet, spicy and tart all at the same time. My palate was singing with delight with brilliant tasty sensations. If you love Brussels like I do, these will be a repeatable dish around your house.

I remember being a kid and my mom served Brussels sprouts to us – I really liked them. It was quite a different story for others. I was actually fascinated by them, in that they looked like little heads of lettuce or cabbage. It wasn’t until I was an adult that my love for these tiny veggies grew.

Over the last several years, they have become more popular and people are being extremely creative with the preparations. From adding bacon to seasoning with truffle oil to the recipe I am sharing below. I altered the proportions slightly but overall such a simple delish recipe – why mess with perfection.

Pan Fried Brussels Sprouts with Sriracha, Honey and Lime
Serves 2 to 4

1 lb. Brussels sprouts
1 T Sriracha (or to taste)
3 T. Honey
1 T. Lime juice
Salt
Olive oil for frying

Trim the stem end of the sprouts and cut each one in half. Keep any loose leaves.

In a small bowl, whisk together the sriracha, honey and lime juice. Taste and add more sriracha or honey if you like. Set aside.

Use a large skillet and add a generous amount of olive oil (about ¼ cup) and heat on medium high. Pan fry the Brussels until deep golden brown and season with salt during cooking process. Transfer to a medium bowl and toss with the sriracha, honey and lime sauce. Taste for any additional seasoning and serve.

{ Tyler Florence's "Rotisserie & Wine" in Napa }

2011-10-01T10:57:00.000-07:00

I work hard, but I love to play hard as well. My idea of playing hard may not mean the same thing to a lot of folks. When the weekend rolls around, the ultimate for me is to go check out a new restaurant with my hubby or friends. Love to enjoy a great glass of wine along with a sample of various items from the menu through sharing with everyone at the table. The more different tastes the better.

Last weekend I hit the jackpot by having lunch at Tyler Florence’s relatively new venture, Rotisserie & Wine in Napa. It was not a planned lunch destination, but happened more by chance. My friend and I traveled to Oxbow Public Market in Napa, which I will share in another post soon. Luckily Napa is just less than an hour away from where I live. After the market, we set off across the way to check out the newly constructed Riverwalk in Napa.

When we walked parallel to the river, which happened to have multiple wonderful restaurants all lined up. First there was Morimoto Napa (need to still eat there) and Fish Story (looks interesting) and nestled in between was Tyler’s place, Rotisserie & Wine. Having heard good things, it has been on my restaurant bucket list for some time. We were shopping in Tyler’s store, right next door and Jessica the manager encouraged us to grab a bite there. Once we perused the menu, the hook of the small bites led us to grab a table outside facing the river.

The décor is filled with white subway tiles on the walls and the ambiance is rustic wine country chic. From the first view of the entry, you will notice bold unique leather club chairs to the half barrel chandeliers that adorn the front; your eyes are in for a design treat. With the combination of slightly off white walls with dark wood accents, there is warmth everywhere with a cool vibe trailing behind. On the back wall are, free standing cabinets of wine along a continuous wall flanked with bottles of wine and several are Tyler’s own label. The furniture is a combination of metal and wood with a funky yet stylish wine country vibe.

We were surprised that a crowd was not waiting outside to land a table, perhaps we got there a bit before the lunch frenzy. In any event, we were seated at a perfect table outside and the weather was barely 80 degrees – just perfect. Once we scanned the wine list, we both selected a Tyler Florence wine. As they say, “when in Rome……”, but in this case, we needed to pay homage to the proprietor. I had the Cabernet Sauvignon and Helen had the Sauvignon Blanc. Both were simply outstanding – note to self – purchase Tyler wine ASAP.

Not expecting such a treat, the waiter soon brought us an oval dish with two corn sticks. These were not any ordinary corn sticks; they were incredibly light, with custard like center but lightly crispy on the outside. They came out warm and served alongside with a honey drizzled creamy light butter. You could say it was cornbread with gougere influences and shaped like a churro. They were to die for. We could have easily devoured three or four more each.

Tyler is one smart cookie – at his first restaurant on the west coast, Wayfare Tavern, he serves piping hot popovers, now these decadent corn sticks – what is next? This is actually a brilliant idea for restaurants, create a unique starchy starter to intrigue your guests and bring them back for more.

Helen and I shared a porchetta sandwich earlier from the Fatted Calf that was supremely tasty with each and every bite. Our appetites were there, but not enough for a heavy lunch – so small plates it was for us.

We first shared Deviled Eggs with Fried Capers, Crispy Shallots and Thyme Oil. The creamy mixture that sat in the center of the tender egg was perfectly smooth. Now you add the crispy caper and shallot, you have a bite of perfection. These eggs were both tasty and a feast for the eyes. I thought it was a cleaver idea to use a tad of the egg mixture to secure the eggs from slipping in the small cast iron pan.

Next we celebrated the heirloom tomato season with a plate of vivid colored gems. They were adorned with pickled red onion and crispy basil sprinkled across the tomatoes. A light drizzle of wonderful olive oil accented this end of summer delight.

Our final dish was the grand finale – Mac & Cheese with Smoked Olive Oil. Let me just say, we discovered the smoked olive oil at the farmer’s market earlier that day and it is the most unique and tasty item I have had in a long time. Of course, we each bought a bottle of it. Mark my words; this will be a world wide hit very soon. Back to the Mac & Cheese, it was al dente orecchiette with a super creamy and rich cheese sauce with the hint of smoke from the olive oil and toasty bread crumbs adorned the top. It was incredibly delicious and decadent. Worth every calorie!

Our plates were cleared and the last sip of wine remained when the dessert menu arrived. Typically I would indulge, but we just could not manage another plate in front of us. Although it was tempting with choices like: Peanut Crisp with chocolate and peanut butter ice cream or Dark Chocolate Brownie with vanilla ice cream and raspberry coulis or Buttermilk Panna Cotta with late harvest fruit.

After our divine lunch, we headed back to the Tyler Florence kitchen store that is adjacent to the restaurant to let Jessica know that her recommendation to grab a bite to eat was well worth it. Tyler – we are glad that you decided to make your mark in the Bay Area – keep up the brilliant job!

{ Toasted Coconut Handmade Marshmallows } The Secret Recipe Club

2011-09-26T04:00:00.000-07:00

How time flies! It seems like yesterday that I was participating in my first Secret Recipe Club post, yet now I am on my third month of participating. If you have not heard of the Secret Recipe Club, you must check it out. Amanda has even set up a fan page. Our hostess for Group C is Angie from Big Bears Wife.

This month I met Evelyne, virtually through her fun blog called Cheap Ethic Eatz. She began her love of food at the early age of eight and by age fourteen she was having her friends over for multi course meals. Now that is impressive. She resides in beautiful Montreal (on my bucket list of cities to visit) and appreciates the variety of cuisines her city offers. She even started a dinner group with blog’s namesake - certainly impressive.

While browsing through her extensive recipes on her blog, so many was eye catching, this made it hard to select. However, one jumped out at me. I have long wanted to make homemade marshmallows and she highlighted Thomas Keller’s version. She was inspired by another blogger, Aimee from Under the High Chair. Aimee did the basic recipe and one with toasted coconut. I adore toasted coconut, so I decided to add that flavor profile to a basic vanilla marshmallow.

While shopping in San Francisco a few months ago, we stopped it the world famous store – Gumps. While perusing through the gourmet section, the coconut marshmallows caught my eye. Of course, I had to buy them and after one bite, I was hooked. Now that I have accomplished my goal of making homemade marshmallows, I can venture to make more exciting flavors. Thank you Evelyne for the inspiration.

Toasted Coconut Handmade Marshmallows

4 cups finely shredded sweetened coconut
3 envelopes unflavored gelatin
3/4 cup water
2 cups sugar
1 cup light corn syrup
1/2 teaspoon salt
2 teaspoons vanilla extract

Preheat oven to 350F

Toast coconut on a baking sheet in oven, stirring occasionally, until golden, 7 minutes. Remove from oven and cool. Break into smaller bits with your hands.

Lightly oil a 9-inch square baking pan. Sprinkle bottom with 1/2 cup toasted coconut.

Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while you make syrup.

Combine sugar, corn syrup, remaining 1/4 cup water, and slat in a 1- to 2- quart heavy saucepan and heat over low heat, stirring, until sugar has dissolved. Bring to a boil over medium heat. Insert thermometer and boil, without stirring, until it registers 240 degrees. Remove from heat and let stand until bubbles are gone.

With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 to 20 minutes. Add vanilla and beat for 1 minute more.

Spoon marshmallow mixture over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky). Sprinkle top evenly with 1/2 cup toasted coconut. Let stand, uncovered, at room temperature until firm, about 2 hours. I put into the refrigerator for about 15 minutes to help it set and then took it out.

Cut into one inch squares and cover the sides with the remaining toasted coconut. Store in an airtight container.

{ Lofthouse Style Frosted Sugar Cookies }

2011-09-21T00:23:00.000-07:00

You have all seen these little frosted gems when you stroll through the bakery section at your local grocery store. You swear that you won’t buy them and then you do. You swear that after you buy them, you will eat just one. You swear that after you eat one, you won’t eat another. You swear that after two, you will stop. You swear that you will never buy these again. After all that “swearing” you probably have finished three or four. Sound familiar?

These cookies are addicting to say the least. They are soft, buttery, sweet and irresistible. Each festive season, the frosting color changes and you are even more apt to purchase to bring to the office, bunko night, book club or simply to eat at home. The folks at Lofthouse are geniuses and have millions of cookie addicts around the country coming back for more.

As stated on their fun website, the brand was born in 1994 in a makeshift bakery in the back of a garage. It was old family recipe passed down from generations that is a moist and delicious sugar cookie with sweet, fluffy frosting. This already iconic cookie had humble beginnings from being delivered from the back of a pickup truck and now commercially delivered to a grocery store near you.

After seeing this cookie featured on Pinterest from Sweet Pea Kitchen, I knew that I had to make it. From popping around the net, recipesecrets.net had the best recipe that most closely resembles the real deal.

I brought these cookies to a couple of my offices this week and they were an overwhelming success. One person, who shall remain nameless, admitted to eating five in one day. Love it! I call myself a self-proclaimed “food pusher”. (It's a good thing) It brings me such joy to make things for other people and see the instant smile on their face.

I decided on the traditional pink frosting, but you can get as creative as you want. What color would your frosting be? Enjoy!!!

Lofthouse Style Frosted Sugar Cookies

Cookies:

6 cups all purpose flour
1 t. baking soda
1 t. baking powder
1 c. butter, at room temperature
2 c. granulated sugar
3 eggs
2 t. vanilla extract
1 1/2 c. sour cream

Frosting:

1 c. butter, room temperature
1 t. vanilla extract
4 c. powdered sugar
6 T. heavy cream
Several drops food coloring
Multi-colored Sprinkles

Directions:

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.

Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Use the plastic wrap that you chilled the dough in. Dust the top of the dough and then flip and flour the other side, keeping it on the plastic wrap. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Makes approximately: 5 to 6 dozen cookies (will vary on the thickness of the dough)

{ Fig Muffins with Brown Sugar Crumb Topping }

2011-09-17T12:18:00.000-07:00

Saturday morning. It is one of my favorite days of the week. It is nestled perfectly in between the end of one week and the beginning of another. No rushing for me today - still in my pajama’s and sipping a cup of piping hot coffee.

What goes better with a fantastic cup of coffee than a fresh out of the oven handmade muffin? Quick frankly, I can’t think of anything right now. My obsession with figs continues with these beautiful Fig Muffins with Crumb Topping.

I am getting nervous that the fig season is almost over and yet I have so many more wonderful things I want to make with these fruit jewels. My signature jam is the balsamic fig jam and I have had multiple requests from good friends to learn to make this. Note to self – set up jam making day. Next I want to make Fig, Proscuitto and Gorgonzola Pizza. Another note to self – make this tonight for hubby along with a special bottle of wine.

Any ideas on what other goodies I should make with figs? Love to hear them. I hope that all of you have a fantastic weekend.

Fig Muffins with Brown Sugar Crumb Topping

Makes 10 muffins

1 ¼ C. Flour
1 t. baking powder
½ t. salt
2 C. Mission Figs, Fresh and chopped
½ C. butter, melted
2/3 C. sugar
1 large egg
2 t. vanilla
2 t. Dried orange peel

Brown Sugar Crumb Topping

½ C. Brown Sugar
½ C. Flour
3 T. Butter, cut into small cubes
¼ t. Salt

Add all of the ingredients to a bowl. With your fingers, break up the butter and work together until all ingredients incorporate together.

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, orange peel and salt in a bowl. Whisk together figs, butter, sugar, egg, and vanilla in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

I used an ice cream scooper to divide batter among lined muffin cups. Use about a tablespoon of the crumb topping on each muffin. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

{ Warm Figs with Gorgonzola and Honey }

2011-09-13T22:01:00.000-07:00

As many of you know, the simplest things in life are often the best things in life. Many times, preparing wonderful simple ingredients all together will make a sublime dish. I think of potatoes au gratin, a grilled cheese sandwich, a BLT or a bowl of popcorn with melted butter and sea salt that was just popped in a cast iron pot. The list could go on for days, but you get the concept.

Today is actually our 13th wedding anniversary. It is hard to imagine how fast time goes by until you celebrate a milestone such as a birthday or anniversary. I think that we just get busy with our day to day lives and time drifts by. My hubby actually had a meeting to attend tonight which he is this volunteer organization’s leader and needed to attend. We did celebrate on Saturday night by dining out on the town and had an amazing time.

I am planning on opening a bottle of wonderful champagne to celebrate with my honey when he arrives home. We typically buy little presents for each other and half the fun is seeing the expression on my hubby’s eyes when he opens it. I think he will enjoy the gifts I bought for him. I found a very nice bottle of scotch since that is his favorite. Shhhhhh – don’t tell so the surprise is ruined – wink- wink.

Since dinner was included as part of the meeting, I thought a simple dessert along with the champagne would be a nice touch. With figs are in season, why not make a simple dessert with gorgonzola cheese and honey. The combination is sweet, salty and savory all at the same time. With a sip of champagne, it doesn’t get much better.

Warm Figs with Gorgonzola and Honey

Fresh Black Mission Figs – Cut into quarters
Gorgonzola Cheese
Honey

Cut as many figs as desired into quarters. Place onto a baking sheet and place a few crumbles of gorgonzola cheese on top of each quarter. Place under the broiler for about 2 to 3 minutes until cheese begins to melt. Remove and drizzle with honey and serve.

{ Banana, Coconut and Pecan Muffins }

2011-09-05T12:05:00.000-07:00

The long holiday weekend is coming to a close. Labor Day is a United States federal holiday observed on the first Monday in September that celebrates the economic and social contributions of workers. Our labor day was a mix of being on the go and simply relaxing at home. I took Thursday and Friday off from work to enjoy an extra long weekend. The R&R was much needed.

This morning, Hubby and I enjoyed watching Good Morning America with a freshly brewed cup of coffee along with these delicious Banana, Coconut and Pecan Muffins. Typcially I am not much of a muffin fan, not that I do not like them, it is just that they are not as high on the list of breakfast goodies. Lately I have been craving coconut as you probably noticed from my prior post – Coconut & Chocolate Chip Shortbread Cookies.

These are such a simple breakfast treat to make and pack a lot of flavor in just a few luscious bites. My house still has the scent of freshly baked muffins lofting through and it just brings a smile to my face. My hubby brought over half a dozen to our neighbors next door to enjoy while they were right out of the oven.

By the way, please feel free to check out and “like” my new Facebook Fan Page. I hope that each and everyone of you enjoyed the long holiday weekend and are refreshed for the week ahead.

Banana, Coconut and Pecan Muffins

1 ¼ C. Flour
1 t. baking powder
½ t. salt
2 very ripe bananas, mashed
½ C. butter, melted
2/3 C. sugar
1 large egg
1 t. vanilla
½ t. Dried orange peel
3/4 C. sweetened flaked coconut
½ C. Pecans, chopped and toasted + 2 T. for tops of muffins

Makes 12 muffins

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, orange peel, pecans, ½ cup coconut and salt in a bowl. Whisk together bananas, butter, sugar, egg, and vanilla in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

I used a ice cream scooper to divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut plus the 2 tablespoons of pecans evenly on top of each muffin. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

{ Coconut - Chocolate Chip Shortbread Cookies }

2011-09-01T20:58:00.000-07:00

Today was the start to my mini vacation. I wanted to take advantage of the upcoming holiday weekend and tack on two more days. It was an extremely relaxing day. My hubby took the same amount of time off work, so we could enjoy it together.

I know it may sound funny, but cleaning, organizing and disposing of unwanted items is very relaxing to me. I believe that you either: keep it, throw it out or donate it. Today’s task was to clean out the pantry. It seems I just reorganized it several months ago, but with the large amount of canning I have been doing recently, it had become a bit over run with canned goodies.

Several hours later, the pantry is now neat and organized. I just love it. Along with cleaning, the baking bug was biting. I had seen Chocolate Chip Shortbread Cookies on Pinterest a few weeks ago – of course I pinned it. With the urge to bake, this was the first thing to come to mind.

I wanted to make them my own, so I added more vanilla, a pinch of salt and coconut. The texture and flavor is amazing. The only problem is that it will be hard to eat just one. I hope that you enjoy the upcoming holiday weekend!

Coconut - Chocolate Chip Shortbread Cookies

Makes 56 cookies

8 ounces butter, at room temperature
2/3 C. confectioners’ sugar
1 t. vanilla
2 C. flour
¼ t. Salt
½ C. Shredded coconut
4 oz. mini semi-sweet chocolate chips

Use a stand mixer with a paddle attachment; beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla, and then reduce the mixer speed to low and add the salt, flour, mixing only until it disappears into the dough. Add the coconut and mix quickly. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

Use a 9 x 10 inch one half inch rectangle pan. Line with plastic wrap and transfer the dough on top of the plastic wrap. With your hands press the dough until it is about ¼ inch thick and covers the pan. Chill for two hours.

Turn the firm dough onto a lightly floured board. Use a ruler as a guide and a sharp knife, cut the dough into 1 inch squares. Transfer to a baking sheet.

Heat the oven to 325 degrees and line the sheets with parchment or silicone mats. Bake for 18 to 20 minutes. Rotate the sheets about 9 minutes into the baking process. The cookies will be pale. Transfer to a wire rack to cool.

* Adapted from Smitten Kitchen

{ Bacon, Cheddar and Chive Biscuits } The Secret Recipe Club

2011-08-29T05:00:00.000-07:00

This is the second time that I have participated in The Secret Recipe Club. I had such a brilliant experience with the initial time and was introduced to other wonderful bloggers; I knew I needed to continue with the club. Amanda of Amanda’s Cooking is the founder of this fun cooking club. Each month you are assigned to a new blogger and can explore their site for new recipes and ideas.

This month I had the pleasure of being introduced to Tara from Feels Like Home. Tara’s blog is chalk full of numerous topics beyond just cooking. She shares ideas on making home management easier, family tips, crafts, good health and even home schooling thoughts. I only have a four legged child, so some of her wonderful tips are not applicable to me but I can imagine that her wisdom has helped many.

Tara is a young wife and mother. Her motto is – “I live the life I love, and I love the life I live”. I can sense that Tara is a very positive person and I am sure a great mother, wife and friend to many. She balances her teaching science at a high school, blogging and taking care of her family. The name of her blog came from moving quite a bit as a kid, to finally having a home and family, so now it “feels like home”. It was nice to meet Tara virtually and I give her much kudos for everything she has accomplished.

Choosing the recipe for this round of the Secret Recipe Club was challenging, since Tara has so many wonderful ones to choose from. However, one just stood out immediately – perhaps it was because bacon was one of the ingredients. Who doesn’t love applewood smoked bacon?

The Bacon Cheddar Breakfast Biscuits caught my eye and made my mouth water. The recipe called for bisquick, which I typically do not have in the house. I loved all of the ingredients, so I made my standby buttermilk biscuits and then added the bacon and cheddar to the mix. Thought another natural match for these delightful biscuits would be a touch of chopped chives to enhance the flavor profile. I thought the brushing of the garlic butter on the finished biscuits was brilliant and again another layer of flavor.

The smell of bacon combined with buttery biscuits lofting through the house, was the pure smell of home. I can see why Tara loved to make these. Right when I pulled them out of the oven, I had to have a bite. All I can say is these are pure heaven for either breakfast, lunch or dinner. Thank you Tara for a wonderful inspiration and recipe!

Bacon, Cheddar and Chive Biscuits

2 1/8 C. Flour
4 t. Baking powder
2 1/2 t. Sugar
¼ t. Cream of Tarter
½ t. Salt
1 Chilled stick butter or shortening (1/2 cup) cut into small pieces
⅔ C. Buttermilk
4 to 6 Pieces of Applewood Smoked Bacon, cooked and crumbled
1 C. Grated Cheddar Cheese
¼ C. Chives, finely chopped
2 T. Melted butter
½ t. Garlic powder

Preheat the oven to 400º

In a large bowl, blend together the flour, baking powder, sugar, and salt. Add in the cold butter and toss the butter in the flour. Using your finger tips quickly cut and rub the butter into the flour mixture until the mixture resembles pea-size pieces. I recommend using your hands for best results but do not overwork. Add the bacon, cheddar and chives and mix together.

Pour in the buttermilk. Using a fork, mix everything until it just comes together. Lightly dust a bread board with flour. Turn the dough out, lightly dust the top with flour, and gently knead the mass until it comes together.

Using your hands, flatten the dough out into a rectangle one-inch thick. Cut into twelve pieces.

Transfer each biscuit to a non-stick baking sheet. Mix the garlic powder into the melted butter. Lightly brush on to each biscuit. The closer you have them together, the softer they will be. Bake for 10-15 minutes until they are lightly golden brown around the edges. Best eaten right out of the oven for peak deliciousness!

{ Food and Wine Matching 101 }

2011-08-27T19:05:00.000-07:00

I completed one of my bucket list items last weekend – attending a class at the Culinary Institute of America at Greystone in St. Helena. Two fellow foodies joined me in this adventure – Patty from Patty’s Food and Monica from Wine Appreciation 101. It was an absolute perfect day whether wise with the sun shining and the temperature around 83 degrees. We enjoyed the afternoon in the Rudd Center, which is where students achieving their sommelier education learn.

John Ash taught the class titled A Journey into Sensory Awareness: Food and Wine Pairing. John is a renowned chef, author, and food and wine educator. He is often referred to as the “Father of Wine Country Cuisine”. John is a pioneer for opening up the first restaurant in Northern California wine country to focus on local & seasonal ingredients to create dishes that pair with local regional wines. His namesake restaurant is John Ash & Company in Santa Rosa opened in 1980.

Our first item on the agenda was to have an “Aroma Challenge”. We broke into four teams and had eight glasses of wine in front of us – half white and half red. Our challenge was to only smell the wines to determine the prominent flavor in each wine. We had the aroma wheel to use as a guide. John enhanced the wines, so the aroma would be a bit more enhanced. Our team had much discussion around what was the hidden aroma. In the end, we did pretty well with identifying. A few were obvious and others were much more challenging. I highly encourage you to purchase an aroma wheel to learn more about the aroma profiles of the wines you buy. Who knows, one day you might just be a master sommelier.

Matching food and wine has long been something that quite frankly causes much anxiety for many people. Often we over complicate it. John believes that matching food and wine is very subjective, meaning we all have our own personal likes and dislikes in what we eat and drink. With that, there are no absolute rules in matching food and wine. Throw out the thought that “red wine with red meats and white wine with fish, poultry and white meats”.

To simplify wine matching, think similarity and contrast. The first is similarity. You will want to look for the same or similar flavor notes in the food and wine. This strategy will elevate your entire tasting experience. A classic pairing that highlights the concept of similarity is goat cheese and Sauvignon Blanc. The like tones are fresh, crisp, acidic, and lemony and have an herbaceous quality.

The age old saying, opposites attract displays the second concept of contrast. When the two combine, a whole new food and wine experience is created. Sometimes it creates that unexpected “wow factor”. A classic match is port wine with an English Stilton cheese. The rich, salty, creamy, mold infused cheese is matched perfectly with the sweet, syrupy alcoholic wine. The two together complete one another and create a balance that is remarkable.

There are essentially six basic flavors according to John: Acidity, Sweetness, Saltiness, Bitterness, Pepper and Umami. These are the components of how we taste foods and are the key to how we match wine with foods using the similarity and contrast concepts.

Acidity: Natural acids impart tartness or sourness in both food and wine which can be important to balance other tastes. Citrus or tomatoes are high in acid and are usually matched well with Sauvignon Blanc, Rieslings and Sparkling wines. If a food is strongly acidic or sour, it will also disturb the balance in a wine and make it taste sweet in comparison.

Sweetness: It is found in many foods and wines. Often vegetables and fruits can add a degree of sweetness to a dish and this must be taken into consideration when choosing a wine. Foods with a degree of sweetness are best matched with wines of a similar sweetness. When food is sweet is will suppress the sweetness of the wine, giving it a dry or astringent quality. A combination that includes acidic food will raise the sweetness of the wine.

Saltiness: As foods become more salty, their own flavors have a tendency to increase and neutralize the acid, or sour tastes of the wine which creates an notion of less bitterness in the wine. A great example is to put a bit of salt on a tart apple – it will soften the sourness, making the apple taste milder and enhance the fruit flavors.

Bitterness: The bitter taste is found in such vegetables as radicchio, Arugula or endive. Young cabernets will often have more pronounced tannins which cause a bitter note. If you enjoy the bitter flavor, leave it alone. However, it you want to tone it down, add some sort of fat to your food - perhaps cream or butter. The fat will assist with bringing out the fruit in the wine and toning down the bitterness.

Pepper: John added this taste sensation to the normal five. I found it quite interesting and it made sense. As he says, foods with a high level of chili or pepper heat will benefit by having a wine that has a bit more sweetness. The wine will cool the pepper and create harmony.

Umami: Savory or umami in Japanese has gained acceptance by food scientists as the fifth taste. It is more prevalent in Asian cuisines and tends to bring out bitter and often metallic tastes in wine, although the effect can be annulled by saltiness.

It was now time to bring all of the concepts in concert and match the food and wine together. Five wonderful wines were sitting in front of us along with seventeen food elements ranging from soy sauce, salt, and avocado to smoke salmon. The wines were carefully selected for the matching of foods.

We began with a 2010 Sauvignon Blanc from Kim Crawford from the Marlborough Region in New Zealand. This is actually one of my favorite Sauvignon Blanc wines. It is crisp yet powerful with aromas of grapefruit, citrus, passion fruit and herbaceous. We tried it with the classic pairing of goat cheese – a marriage made in heaven. Next was the avocado plain – good but sort of boring. Adding additional flavors with salt and a bit of lemon juice, the pairing was off the chart delicious. The layering of flavors changed the profile of the wine by toning down the acidity.

The second wine was a beautiful Chardonnay down the street from the Culinary Institute, from Stonestreet Winery. It is a 2007 single vineyard Chardonnay from Alexander Valley with a bright yellow straw color. Flavor notes of lime, tropical fruits, apple, pear, peach and snap pea. It was a rich mouthful wine with plenty of oak and vibrancy. To demonstrate the similarity, we paired with lightly toasted almonds and for the contrast were roasted red bell peppers. The bell peppers brought out the fruit in the wine. If you combined the two foods to create a brilliant romesco sauce over pasta and enjoyed the wine, you would have a terrific match.

The third wine was a Pinot Noir from Domaine Drouhin in Oregon’s Willamette Valley. The flavor profile on this wine exploded for me with many aromatics including: rose petals, violets, spices, leather and wild blackberries. This wine is a new world wine with very earthy and forest floor qualities – that is a good thing. We first tasted the similar food, roasted Portobello mushrooms and were a natural match. I could just imagine a wild mushroom tart with this wine – can you say “epiphany pairing”. The contrast match was aged parmesan cheese. With the salty quality and rich flavors, the wine was perfect.

Our fourth wine was a classic Cabernet Sauvignon from Louis Martini. This 2007 Reserve Cabernet Sauvignon from Napa is created using traditional Bordeaux-style techniques, and aged in French and American oak for over two years. This wine has aromas of cherry, blackberry and currant with some hints of sandalwood and an herbaceous note. It is luscious, silky and full of concentrated fruit. We tried it with large black olives for a similarity in pairing along with roasted eggplant. Both complimented the wine beautifully. Our contract match was cambozola cheese which softened the fruit and enhanced the wood tones. For me, this was a stunning pairing.

Our final wine was a 2008 Riesling from the Red Tail Ridge Winery from the Fingerlakes Region in New York. Yes, I said New York! It was very aromatic with fresh flowers and apricots flavors. We tried it with dried apricots first to demonstrate the similarity concept. Next was a contrast of sushi ginger where the wine cools the heat of the ginger. Finally, a Point Reyes blue cheese was paired and it brought out the terroir of the cheese and gave smoothness to the entire tasting experience.

Our nose is the connector to many memories. It is fascinating how smelling a bowl of popcorn will bring me right back to my childhood and going to the drive in movies with my family. I am sure that you can think of a scent that catapults you right back to a great memory. Julia Child always said to be joyful for food and wine – I could not agree with her more. John gave us some really wonderful advice for enhancing our senses with food. By incorporating at least three of the six basic flavors in every dish you make, the flavors will jump off the plate.

John shared a story that collaborates his minimum three basic flavor rule. He inherited the cooking gene from his Grandmother. She would make the best apple pie according to John. He secret was using at least three of the basic flavors. She would use sweet apples, unsweetened pie dough that had apple cider vinegar, use 3 to 4 grinds of pepper on the bottom of the crust and top with cheddar cheese when finished baking. His grandmother had sweet (apples), acid (apple cider vinegar), pepper (fresh ground pepper) and umame (cheddar cheese).

Like all good things, this wonderfully fun and informative class had to come to an end. But with all good things, they can often be repeated. I know that I will be back to take additional classes at the Culinary Institute of America. Give some of these wines and/or food matches a try and see if you have a food epiphany.

{ Fig Jam Straws }

2011-08-24T20:06:00.000-07:00

I truly believe that puff pastry is one of those quintessential foods. I have yet to conquer making it myself; definitely a bucket list item. However for now the store bought form is ideal. Simply let it defrost, a quick once over with a rolling pin on a lightly floured surface and you are ready to let the magic begin.

Sunday morning we watched our traditional weekend edition of Good Morning America with our coffee in hand. What goes better with a cup of hot, rich flavored coffee than a pastry? I had pinned a post to my “Delish Desserts” board for these jam straws. It has been on my mind for sometime to make. Today was the day. By the way, if you have not gotten involved with pinterest, check it out. You can follow me here.

My adoration with fig jam continues. About a month ago, I made 48 jars of the balsamic fig jam to have for holiday gift giving and our own enjoyment. I actually need to do another batch of 48 or more, since the fig season is short in duration. These jam straws were perfect with the fig jam and a hint of confectioners sugar sprinkled on top. It was hard to eat just one.

Next I am going to do a savory version with pesto and a sprinkle of parmesan cheese on top. Perfect with a nice chilled glass of Vermentino or Sauvignon Blanc. Let me know what flavor you would enjoy??

Fig Jam Straws

1 package puff pastry (2 sheets)
1/3 C. Balsamic Fig Jam
Flour for dusting
Powdered sugar for sprinkling

Preheat oven to 400 degrees. Line two cookie sheets with parchment and set aside.

Allow puff pastry to thaw as directed on the package. Dust work surface with flour and lightly dust rolling pin with flour. Roll out puff pastry until about 2" larger on each side. Cut crosswise into two rectangles.

With a pastry brush, coat one piece of puff pastry with half the jam. Cover jam-coated piece with the remaining plain piece of puff pastry and gently roll together with rolling pin - not too hard, or your jam will squish out.

Slice into long or short strips and twist, then place on parchment lined pan. Bake for 15 minutes or until golden brown. Let cool before removing from the pan. Sprinkle generously with powdered sugar.

Repeat process with second sheet of puff pastry.

Fig and Balsamic Jam

1 Lb. Figs, Black Mission, stems removed and coarsely chopped
¾ C. Sugar
¼ C. Balsamic Vinegar
Fresh Lemon Juice

Combine the figs, sugar, and balsamic vinegar in a large saucepan. Bring to a simmer over medium to high heat. Then lower the heat to maintain a gentle simmer and cook. Break up the large pieces and stir periodically until the jam thickens. Remove from the heat and squeeze about a tablespoon of lemon juice and stir. Taste and add more lemon juice if desired. If too chunky, you can use an emulsion blender to quickly pulse a bit smoother. You can either store in an airtight container in the refrigerator for up to a month or process them through your favorite canning method.

{ Roasted Heirloom Tomato Pasta }

2011-08-18T20:16:00.000-07:00

Simple things – quite often these are the best things in life. A homegrown tomato picked right off the vine, rinsed and eaten. Reading a page turner novel. Watching a romantic movie with the one you love. Walking along the beach just listening to the waves and smelling the salty air. These are all simple things but great things.

Creating dishes that are simple are often enjoyed the most over the complicated dishes that have a million ingredients and take hours to prepare. Don’t get me wrong, sometimes those are just as wonderful as the simple things. With our busy lives, simple is good. Simple is rewarding. Simple makes us happy.

Earlier in the week, I had a long day at work and wanted something satisfying for dinner but simple. I had a package of the baby heirloom tomatoes from Trader Joe’s and some shaved parmesan reggiano cheese that sat front and center in my refrigerator. The inspiration was born for this simple yet incredibly tasty pasta dish.

Roasted Heirloom Tomato Pasta

1 lb. Dried Spaghetti
2 C. Baby Heirloom Tomatoes or cherry tomatoes
8 cloves garlic, minced
1 to 2 t. dried red pepper flakes (adjust for your heat tolerance)
½ c. Olive oil (add more if you like)
Parmesan Reggiano

Preheat oven to 350

Cut the tomatoes in half. Lay cut side up onto a baking sheet with a one inch side. Drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes. Remove from oven when done.

Cook the dried spaghetti until al dente. In a skillet, add the minced garlic and red pepper flakes. About one to minutes before adding the cooked spaghetti, heat on medium heat and be careful not to burn the garlic. Drain and then add to the hot olive oil mixture. Turn off the heat and toss the pasta with the seasoned. Toss in the roasted tomatoes and serve in a large bowl or individually. Add parmesan cheese and enjoy.

{ Chocolate S'mores Cupcakes + Special Dedication }

2011-08-14T14:13:00.000-07:00

I recently came across this quote – “I don’t want to get to the end of my life and find that I just lived the length of it. I want to have lived the width of it as well.” By Diane Ackerman. My personal motto - Live each day to the fullest and be grateful for this day.

A curve ball was thrown to me along with numerous other people this last week. My wonderful friend Carole from work lost her battle. It came as a shock to many, especially since knowing Carole, she was strong, courageous and believed she would beat the ugly beast, called cancer.

To know Carole is to love her. Over the last week, many conversations centered on all of the wonderful memories we have of Carole and how she touched each of us. Carole was kind, funny, smart and always grateful. She was my friend and confidant. I will miss her terribly.

Yesterday was the celebration of Carole’s life. The owners of our company were gracious enough to host the event at their wonderful home for both family members and co-workers to honor this very special lady. Carole loved all things food and especially loved baking. When I sent my RSVP for the celebration, I inquired if I could help by bringing something. A response quickly followed with a dessert would be wonderful. I knew exactly what I would bring and it was my way of honoring my dear friend Carole.

An all employee email went out on Monday morning informing everyone about Carole’s passing. Included in the email was a beautiful quote about Carole that I wanted to share, since it so eloquently tells you about who this special human being was.

“Carole epitomized the tenets on which our company is based. A true and genuine empathy for every person with whom she interacted, uncompromising excellence in the level of service she provided day in and day out, unquestionable integrity in thought and action. Carole’s work ethic, in combination with her pure heart, gentle persistence, effortless grace and unparalleled kindness made an impact on everyone she touched. An impact that translated to unbridled success of the business, and a posse of hearts which surrounded her, thriving in the light of her humanness.

Carole never, for a single moment, lost sight of the most important principles of what has made us successful: care, compassion and service carefully combined with savvy business smarts and hard work. Through her leadership by example, many came to know and understand the company way. Her legacy, built upon the endless moments where her light added joy to our days, is without end.

And not to go unsaid, Carole was not one who had to be noticed, who had to get the credit. She was a presence the result of which, people around her did the right thing because they wanted to, because they felt it right, because they felt good about themselves.” - Anna N.

Carole my dear friend, I will miss you terribly, but I am so blessed that I have known you over the last almost 13 years. I am dedicating this post to you. Love you.

Chocolate S'mores Cupcakes

Chocolate Cupcakes

(makes 24-27 standard sized cupcakes)

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup boiling water

Directions

Line muffin tin with paper liners. Heat oven to 350*F.

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.

Stir in boiling water (the batter will be thin, don't worry, this is right).

Fill liners 2/3 full with batter.
Bake cupcakes for approximately 19 to 22 minutes.

Cool completely on wire rack before frosting.

Marshmallow Frosting

2 (large) egg whites
1 cup sugar
6 Tablespoons water
1 Tablespoon light corn syrup
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup miniature marshmallows
1 teaspoon vanilla extract

Directions

In a large heatproof bowl (the metal bowl of your electric mixer), combine the egg whites, sugar, water, corn syrup, cream of tartar and salt.

Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (about 160*F), about 3 minutes.
Remove the bowl from the saucepan. Using an electric mixer, beat on medium-high speed, about 2 minutes.

In a small bowl, microwave 1 cup mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt.

Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla. Continue beating (on low) until the marshmallows are melted and frosting is completely smooth (about 3-4 minutes). Use frosting right away.

Assembly

Frost cooled Chocolate Cupcakes with Marshmallow frosting. I used a large french tip. If desired, use a kitchen torch to brown the frosting. Top frosted cupcakes with a piece of Hersheys chocolate, and a piece of graham cracker.

Note: The graham cracker gets a bit soft from the frosting. If it's important to you that it be nice and crisp, bake the graham crackers (in a single layer on a baking sheet) about 5 minutes in a 325*F oven to dry them out a bit.

*Recipe from Glorious Treats

{ Crudités with Green Goddess Dip }

2011-08-07T17:55:00.000-07:00

Local farmers markets are abundant in most parts of the country. As the seasons change, the fruits and vegetables ebb and flow with the season. It is a beautiful thing. The colors change and it is a visual feast along with a culinary treat to take advantage of the season’s best. With summer in full swing, the bright beautiful peppers and multicolored carrots were all about the market last weekend.

There were traditional red and green peppers. Sitting beside the time-honored varietals were purple peppers that are so sweet and just pop with sweetness. In addition, multicolored yellow peppers with splashes of green – just stunning.

Who doesn’t love a beautiful crudités platter? I can’t think of too many folks. Crudités is simply a fancy French word for vegetable platter. Crudités are traditional French appetizers comprising sliced or whole raw vegetables which are sometimes dipped in a vinaigrette or another dipping sauce.

I am simply fascinated with green goddess dressing. The dressing is often used as a dip or drizzled over a wedge of iceberg lettuce or on Crab Louis. This dressing will most likely transport you back to the 1970’s when the salad dressing maker Seven Seas (now Kraft) produced a bottled version of this dressing.

The most common theory regarding the creation of this famous dressing dates back to 1923 and originated at the Palace Hotel in San Francisco by the hotel’s executive chef Philip Roemer. He wanted to pay tribute to the actor George Arliss and his hit play, The Green Goddess. I am always fascinated to learn about the origin of certain foods.

With my bountiful farmer’s market finds, I thought a wonderful green goddess dip would be the perfect pairing. The tarragon and avocado are the stars in this dip. Use whatever vegetables that you find appealing at your local farmers market or grocery store. Great to serve at your next party or just to enjoy while watching your favorite movie.

Green Goddess Dip

3 T. Fresh lemon juice
1 t. Worcestershire sauce
1 T. Champagne vinegar
1 Garlic clove, minced
1 Ripe Avocado, seeded and removed from shell
½ C. Sour cream
¼ C. Flat leaf parsley
½ C. Basil leaves
3 T. Fresh tarragon leaves
½ C. Olive oil
Salt and pepper to taste

Use a food processor. Add all of the ingredients except the salt and pepper. Pulse until all ingredients are well combined. One to two minutes. Taste and add salt and pepper to taste. Transfer to a container with a lid and refrigerate for a minimum of one hour to let the flavors develop.

{ Peach and Prosciutto Pizza }

2011-08-05T19:11:00.000-07:00

There is just something about a slice of really great pizza. Not sure if it the crispy dough on the outside and the chewy-ness of the inside or the delish toppings. Quite frankly, I think it is the entire package. It is the flexibility and endless possibilities of the toppings. As a kid, pizza was not my favorite “go to” food, but as an adult I absolutely love it.

Considering how long it takes to make dough and how we live such busy lives, I have found that the pre-made dough from Trader Joe’s is just perfect. It is only about a dollar and a quarter. Taking into account the price of your time, this is a true bargain. If you don’t have a Trader Joe’s or as my hubby calls it – TJ’s, check out your local pizza joint to see if they sell it or the grocery store.

With peaches in peak season, I thought it would be a great combination to use prosciutto in conjunction with the sweet ripe peaches. Sort of a sweet and savory combination. I tossed in some fresh mozzarella and it was just perfect.

I purchased a pizza stone from Williams Sonoma several months ago and keep it in my bottom oven 100% of the time. The salesperson suggested the pizza peel and I have to say it was a perfect addition. It helps to transfer the uncooked pizza to the stone and retrieve it when done cooking. Simply use a bit of semolina or cornmeal under the dough on the pizza peel and it will slip right onto the stone.

This recipe is a bit loose and you can use the amounts that work best for you. Enjoy!!

Peach and Prosciutto Pizza

1 Lb. Pizza Dough
Peaches, sliced thin
Prosciutto
Fresh Mozzarella
Olive oil
Garlic powder
Parmesan Cheese, thin slices
Pepper

Preheat oven to 500 degrees for 15 minutes before cooking the pizza.

On a floured board, divide the dough into thirds. With you hands, stretch to about 6 to 8 inches in diameter. Lay on the pizza peel with plenty of semolina to make it easy to slip onto the pizza stone. Drizzle about 1 tablespoon of olive oil on the dough and using a pastry brush, spread evenly.

Sprinkle with the garlic powder. Lay about 5 to 6 peach slices and tear about two slices of prosciutto over the pizza and 8 half inch slices of the mozzarella. Grind pepper over the top and sprinkle with parmesan.

Slip onto the pizza stone and cook for about 10 to 12 minutes or until bubbly and golden brown. Remove with the pizza peel, cut and enjoy. Repeat the process with the other two thirds of the dough.

{ Simply Sublime} Cast Iron Padron Peppers

2011-07-31T11:21:00.000-07:00

Yesterday hubby and I went to the farmer’s market which is less than a mile from our house. Since it’s inception over a year ago, I have seen the mix of vendors change for the better. The variety is wonderful – from handcrafted gourmet ice cream, artisan dim sum to locally crafted honey. Of course the customary farmers are on hand to share by way of samples their locally grown fruits and veggies.

With my reusable bag in hand, let the shopping begin. The very first vendor had stunning vegetables. Right now pepper season is in full swing. The variety of heirloom peppers in a variety of eye catching colors of purple, green, yellow and multi colors were everywhere. Such sweet and flavorful varieties were available at multiple vendors. A small basket of patron peppers instantly caught my eye and I had to immediately purchase.

Padron peppers from Spain or as they are called in the country – pimientos de Padron, are small green peppers from the Capsicum annuum family. They are sweet and quite mild, though some can be hot and spicy. The traditional way is to fry them and sprinkle with sea salt. They are most prevalent and available from June to September.

A little over a week ago, I immediately admired a recipe from my friend Patty at Patty’s Food. It described the best way to enjoy a Padron Pepper. She has a beautiful blog full of delish recipes and gorgeous photos - I highly encourage you to take a few minutes to browse. Until I read her post, I was not exposed to this delicious little gem of a pepper. They are not hot, but rather mild. I filed it in the back of my head as one of those recipes I must try. Then yesterday at the farmer’s market, there they were – the Padron Peppers all neatly placed in a small green basket. It was a “must purchase”.

I reviewed Patty’s recipe and technique carefully. Thought that I would use my well seasoned cast iron skillet to give some great flavor to the peppers yet create that charring on the outside that embodies the grand smoky flavor. I did them in two batches and soon realized that the less oil the better. Just a hint of fleur de sel and I now had the perfect delish snack. The next time I make these, I would add a bit of shaved parmesan along with the fleur de sel for an extra added degree of flavor.

Sometimes the simple things in life are the best things in life. These cast iron pardon peppers were simply sublime. Just wish I purchased two baskets – they were that delish!

Cast Iron Padron Peppers

2 C. Fresh Padron Peppers
2 t. Olive Oil
Fleur de Sel

Heat your cast iron skillet on high for 2 to 3 minutes. Add the olive oil and let heat for 30 seconds. Add one cup of the pardon peppers. Cook for 2 to 3 minutes and toss frequently until you get a char on both sides. Place onto parchment lined plate and sprinkle with fleur del sel. For the second batch, add a touch of olive oil if needed and repeat the process. Enjoy!!

{ Classic Peach Cobbler }

2011-07-23T08:26:00.000-07:00

Glorious peaches – they are in peak season and they could not be better this year. The rich golden yellow and the extreme juiciness is just music to my mouth. Sometimes the old fashioned desserts just resonate with me and bring back such wonderful childhood memories. Peach cobbler is one such dessert.

The weather across the country has been just wicked hot and humid. I sure hope there is some relief in sight soon for folks in the mid west and back east. Living in the Bay Area we are very lucky to have wonderful weather and I think this weekend will continue with the perfect weather. I made this peach cobbler several weeks ago, but I just might have to make it again tonight.

During the week, one of my account managers and I had appointments in Oakland with several clients. When it was time for lunch, we were near by a new restaurant called Homeroom. It is located at 40th and Telegraph not too far from the new trendy Temescal neighborhood. The restaurant's menu is based on the concept of Mac n Cheese – how great is that? It is nostalgic in nature with various Mac n Cheese combinations such as – Vermont White Cheddar, Gilroy Mac (just the right amount of garlic) or Mexican Mac. One Mac that was quite humorous was the Trailer Mac – chalk full of cheese, hot dogs and topped with potato chips.

The desserts on the menu are certainly evocative of childhood with homemade Oreo cookies, root beer floats and creamy peanut butter pie. If you are in Oakland, I would highly recommend stopping by for lunch and jumping back to a simpler time in life while enjoying some classic items with a modern twist.

Classic Peach Cobbler

8 T. butter
1 ½ C. flour
1 ½ C. sugar, plus 2 tablespoons
2 t. baking powder
1/2 t. salt
1 ½ C. milk
1 t. almond extract, divided
1 t. vanilla
2 pounds peaches, peeled and sliced (about 4 cups)

Adjust oven rack to lower middle position and heat oven to 350 degrees. Spray bottom and top with non-stick spray in a 13- by 9-inch baking pan.

Meanwhile, whisk flour, 1 1/2 cups of sugar, baking powder, and salt in small bowl. Whisk in milk, vanilla and 1/2 teaspoon almond extract until smooth. Toss peaches with remaining 2 tablespoons of sugar and 1/2 teaspoon almond extract. Pour batter into pan; arrange fruit over batter. Bake until batter turns golden brown, 45 to 50 minutes. Serve warm or at room temperature.

Sweet & Salty Brownie: {The Secret Recipe Club }

2011-07-18T04:00:00.000-07:00

A little over a month ago while browsing through various blogs, I came across an interesting site, called Amanda’s Cooking. She sponsors a fun event called “The Secret Recipe Club” where the idea is that you are assigned another bloggers site to peruse and then select a recipe to make. A specific date is given where all participants will post and link back so all of the “secret” recipes can be shared.

This is my first month and I was delighted to be assigned to Emily’s blog, Nomnivorous. Emily is a twenty something apparel designer who lives in Brooklyn. Her blog is chalk full of wonderful recipes and stories. If you have not visited her blog prior, please take a few minutes to explored and be ready to be delighted. It was certainly challenging to make a decision as to my choice for my very first Secret Recipe Club entry, since there were such a great variety of splendid recipes to choose from.

After much debate, I decided on the Sweet and Salty Brownie from the stunning cook book – Baked Explorations by Matt Lewis and Renato Poliafito. I did not realize until sifting through Emily’s blog that there is an online baking group dedicated to cooking their way through this spectacular book. I happen to own this book and have only made one or two things from it so far. What a perfect excuse to make another wonderful treat from this already iconic cookbook.

I changed very little about the recipe except to eliminate the sour cream from the caramel sauce and add two more ounces of chocolate to the brownie mixture.

Years ago growing up, a neighbor’s Mom would make Caramel Brownies and I swear I could eat half the pan in one sitting, they were that good. I would inquire often for the recipe and for whatever reason, never got it. Now that this sweet & salty brownie is out, my search for the caramel brownie is over.

Sweet & Salty Brownie
{from Baked Explorations: Classic American Desserts Reinvented }

Caramel:

1 c. sugar
2 T. light corn syrup
1/2 c. heavy cream
1 t. fleur de sel

Brownie:

1 1/4 c. flour
1 t. salt
2 T. dark cocoa powder
13 oz. quality dark chocolate (60-72%), coarsely chopped
2 sticks unsalted butter, cut into 1-inch cubes
1 ½ c. sugar
1/2 c. firmly packed dark brown sugar
5 large eggs, room temperature
2 t. vanilla

Topping:

1 ½ t. fleur de sel
1 t. coarse sugar

Make the Caramel:

In a medium sauce pan, combine the sugar and corn syrup with 1/4 c. water, stirring together carefully so you don't splash the sides of the pan. Cook over high heat, until a thermometer reads 350 degrees and is dark amber in color. About 6 minutes.

Remove from the heat and slowly add the cream (it will bubble up). Then add the fleur de sel. Set aside to cool.

Make the Brownie:

Preheat oven to 350. Use non-stick spray to coat bottom and sides of a 9 x 13" pan.

In a medium bowl, whisk the flour, salt and cocoa powder.

Place the chopped chocolate and butter in a bowl over simmering water.

Stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water. Whisk in both sugars until completely combined. Removed bowl from pan.

Add 3 eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until incorporated.

Add the flour mixture. Using a rubber spatula, fold in the dry ingredients until there is just a trace of the flour mixture remaining.

Assemble:

Pour half of the mixture into the prepared pan and smooth the top with an offset spatula. Drizzle and 3/4 cup of the caramel sauce (not all of it) over the batter, trying to stay away from the edges. Gently spread the caramel sauce evenly. In heaping spoonfuls, scoop the remaining batter over the caramel layer. Smooth the brownie batter gently over the caramel.

Bake the brownies for 30 minutes, rotating the pan halfway through. Brownies are done when a toothpick inserted in the middle comes out with a few moist crumbs.

Remove the brownies from the oven and sprinkle with the fleur de sel and the coarse sugar.

Cool completely before serving.

{ Green Fig, Peach and Balsamic Jam }

2011-07-16T14:52:00.000-07:00

Fig glorious figs – I absolutely love this time of year. In fact, I have been waiting anxiously until I saw those beautiful little gems arrive in the store. If you have been reading my blog for a bit, you know that I have taken up canning in a big way. One of my favorite items to make is fig jam.

The addition of the balsamic gives that extra punch of flavor and sweetness to the jam. I prefer to lightly process the jam prior to canning by using an emulsion blender to make it smoother. You decide what your preference it.

This week at work was quite exhausting – both physically and mentally. The stress level was elevated. All I can say is that I am happy it is the weekend and making jam is quite the stress reducer. I think it is the satisfaction of seeing all those beautiful jars lined up in the kitchen. And even better yet is the expression on the folks I give a jar to as a gift. Nothing better than giving.

At our monthly management meeting this week, I am going to surprise the group with handmade buttermilk biscuits and this glorious fig jam. Perhaps some of the folks may read this post and then it won’t be a surprise. I guess they will have the inside scoop on the surprise, but will have to wait until then.

Enjoy your weekend!

Any fun plans?

Green Fig, Peach and Balsamic Jam

1 1/2 Lb. Green Figs, stems removed and coarsely chopped
½ Lb. Peaches, peeled and pit removed and course chop
1 1/2 C. Sugar
1/2 C. Balsamic Vinegar
¼ C. Fresh Lemon juice

Combine the figs, peaches, sugar, and balsamic vinegar in a large saucepan. Bring to a simmer over medium to high heat. Then lower the heat to maintain a gentle simmer and cook. Break up the large pieces and stir periodically until the jam thickens. Remove from the heat and squeeze about a tablespoon of lemon juice and stir. Taste and add more lemon juice if desired. If too chunky, you can use a food processor to quickly pulse a bit smoother. Spoon the jam into a container with a lid. Using sterilized jars, spoon into jars, seal with jar and process in boiling water for 10 minutes. Let cool and lids should seal.

{ Ultimate Caramelized Onion Dip }

2011-07-12T21:38:00.000-07:00

Oh how time flies! It seems like it was just like yesterday that my dear friend Helen’s son, G-man (as we affectionately call him) was just nine hours old. I remember visiting Helen in the hospital and meeting G-man for the very first time. What an absolutely cute little guy. As the years continued, G-man continually amazed us with his unique and special personality. We often referred to him as a 30 something man in a 3 year old body – he was always mature for his age.

Now let’s propel to last weekend and the celebration of G-man’s 18th birthday. Oh how time flies! It is almost hard to fathom how the years just sail by when you really sit down to think about it. He is off to college next month.

My hubby and I are fortunate enough to be an extension of this amazing family. We were among less than a handful of non-family invited to the birthday soiree. Helen held it at their pool club to simplify everything and catered most everything from Hickory Pit. Oh how I LOVE the dressing for the coleslaw from Hickory Pit.

I strive to be a gracious guest, so I inquired as to how I can help or what I can bring. Helen said she was going for ease with picnic flair. Caramelized onion dip had been on my must make list for quite a while. Who doesn’t love a great dip with crunchy and salty chips? After researching the basic ingredients, I completely created my own version of the Ultimate Caramelized Onion Dip.

When I set it on the picnic table for the guests to enjoy, the dip was never lonely. By the end of the evening, the bowl was scraped clean and folks were just raving about how much they enjoyed it. I knew I had a repeatable hit on my hands. Enjoy!

Ultimate Caramelized Onion Dip

Caramelized Onions

3 Large Onions, Peeled, cut in half and sliced ¼ inch thick
4 T. Butter
2 T. Sugar
½ t. Salt
10 Grinds fresh ground pepper

In a large skillet, melt the butter over medium heat. Add the onions, sugar, salt and pepper. Cook for about 15 minutes over medium heat stirring frequently until the onions are a golden caramel color. Set aside to cool.

Dip

3 ½ C. Sour Cream
½ C. Goat Cheese
2/3 C. Feta
2 t. Worcestershire Sauce
1 ½ t. Garlic powder
2 t. Onion powder
½ t. Salt
10 grinds pepper

In a kitchen aide mixer, add the goat and feta cheese and beat on medium for 2 minutes. Add about ½ c. sour cream and combine well. Beat until smooth. Slowly add the additional sour cream until smooth and fluffy. Add the garlic powder, onion powder, salt and pepper and mix. By hand, add the caramelized onions and stir together. Refrigerate and let sit about one hour prior to serving to let the flavors combine. Taste to see if you need to adjust the seasonings.

{ Sugar Snap Pea Salad with Radish, Carrot, Mint and Feta }

2011-07-09T12:07:00.000-07:00

Saturday - One of my favorite days of the week. It is neatly stacked in between Friday and Sunday. You don’t have to worry about going to work, but rather plan to do things that make you happy.

Last evening Friday, we had planned to just stay home and relax, like our typically wine and appetizer evening celebration to the start of the weekend. My hubby took the day off from work and I traveled about the bay with several client appointments.

Perhaps there was bad traffic karma in the air yesterday, since each destination I headed to, had horrible traffic. With summer full steam ahead, traffic should be lighter, not yesterday. At the end of the day, I decided to reward myself with a productive day, by heading home a tad earlier than normal.

My hubby let me know that a friend of ours called and was headed to Tahoe for the weekend, but yet again that traffic karma was in the air and she inquired if we all wanted to get together. We let her know that she was welcome to head over to our house and wait out the traffic. We opened a bottle of our friend Geoff’s handcrafter beer and it was too perfect for the warm weather on the other side of the wall. We visited and caught up until she was ready to hit the great highway.

About an hour later, our good friends and neighbors came over to wine and appetizers. I put together an array of Trader Joe’s delights. No real cooking for me that night, just pure relaxation with friends while sipping divine wine. We enjoyed a bottle of “The Creator” from K Vintners in Walla Walla Washington.

(From Google Images)

This powerful wine is comprised of 43% cabernet sauvignon from one vineyard, stonerdige and 21% cabernet sauvignon from the calliloux vineyard along with 35% syrah. It has flavor notes of black current, iron, tobacco, cedar and anise. It is ripe and rich with hints of cherry and spices. It has a very elegant finish with supreme balance. The aromas are reminiscent of smoke, incense, mineral and blueberry. Overall a very structured and palate pleaser that will develop over the next five years.

This salad is a perfect fresh and lively salad to serve either as a starter or dinner salad. The bright mint and creamy feta just add to the crunch of the vegetables for a completely satisfying salad. Enjoy!

Sugar Snap Pea Salad with Radish, Carrot, Mint and Feta

Serves 4

Salad

¾ C. Carrots, peeled and sliced thin
6 oz. Sugar Snap Peas, sliced on the bias
¾ C. Radishes, trimmed and sliced thin
½ C. Feta, crumbled
1 T. Mint, chiffonade thin

In a medium bowl, add all of the above ingredients and set aside in the refrigerator until ready to toss with the dressing.

Dressing

1 Garlic clove, minced to a paste
1 T. Lemon juice
1 t. Balsamic vinegar
3 T. Olive oil
Salt
Fresh ground pepper

On a cutting board, mash the garlic and then begin to mince and add a pinch of salt. This will increase the paste effect. Continue to mince until it is so fine, it resembles a paste quality. Add to a small bowl along with all of the other ingredients. Add the salt and pepper to taste. Mix and let sit for 30 minutes to develop the flavors.

When ready to serve, drizzle the dressing over the salad and toss. Serve either individually or in a large bowl. If you have hungry guests or serving as a main dish, you might want to consider doubling the recipe.

Adapted from “A good appetite: Resistance is futile, sweet pea” – NY times

{ Double Peach Ice Cream }

2011-07-06T20:40:00.000-07:00

Nothing says summer than a golden juicy peach. We are in the heart of the season and I am just ecstatic. Recently on a trip to Trader Joe’s, right front and center was a display of peaches in these boxes that resembled a freshly packed from the farm look. Almost looking like an old fashioned wooden crate, albeit these were cardboard.

My mind began racing and thought what to make with these gorgeous beautiful summer gems. As you may or may not be aware I have discovered my passion for making jam last year and each time the season changes or a new produce items becomes available, it is jam making time. My recipe for pure peach jam will be up soon. Stay tuned.

Along with the jam inspiration was my passion for making homemade ice creams. Although Haagen-Dazs and Ben & Jerry’s make some pretty tasty ice cream and creative flavors, the taste of handcrafted ice cream can compare. I first flirted with the idea of making a simple vanilla ice cream and putting in chunks of peaches.

Tasty idea, but not quite bold enough. Then the idea hit, make a peach puree and blend into the vanilla ice cream and kick it up with adding chunks of fresh peaches at the end. The birth of double peach ice cream was born.

What is your favorite flavor of ice cream?
Do you have any super creative flavors you have experimented with?
Look forward to hearing from all of you.

Double Peach Ice Cream

About 1 quart

1 C. Half and Half
¼ t. Salt
3/4 C. sugar
2 t. Vanilla
2 C. heavy cream
6 large egg yolks
Heat the half n half, salt, and sugar in a saucepan.

To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

In a separate bowl, stir together the egg yolks. Use the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract and refrigerate to chill thoroughly.

Stir in the peach puree in to the custard and freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Peach Puree

4 Large Peaches
½ C. Sugar
½ C. Water

Cut the peaches in half and remove the pits. Cut into small pieces and add to a small sauce pan with the sugar and water. Heat over medium heat until soft – about 10 minutes. Puree the mixture and set aside.

Once the mixture is processed and firm, place into a freezer container that is airtight and stir in about 1 cup finely diced fresh peaches. This will create the “double” peach effect.

{ Balsamic Macerated Strawberry Sundae }

2011-07-04T05:24:00.000-07:00

Happy 4th of July weekend everyone! Strawberries just sing all American and have a rightful place at any 4th of July celebration. Add in a few blueberries and now you have traditional American fare for this holiday season.

Over the last couple weeks, I have hosted a couple dinner parties and served this simple yet deliciously sublime dessert to my guests. The secret ingredient is the balsamic vinegar and folks instantly associate a tart taste. The surprising fact is that when balsamic is reduced it actually becomes sweet. When you purchase balsamic vinegar that is well aged, it takes on a particular sweetness and the tart flavor disappears.

Balsamic Macerated Strawberry Sundae

4 C. Strawberries, hull removed and cut into fours
½ C. Sugar
½ C. Balsamic Vinegar
Vanilla Ice Cream

Place the strawberries into a medium bowl and add the sugar. Toss well. Meanwhile reduce the balsamic vinegar in a small sauce pan. Heat on medium high heat and stir often. Should take about 3 to 4 minutes to reduce and begin to form a syrup consistency. Be careful to not over cook or it will burn.

Let cool for about 4 to 5 minutes and then add to the strawberries. Toss well and chill for a minimum of two hours. (Can be chilled overnight)

When ready to serve, scoop the vanilla ice cream into small bowls and gently toss a generous spoonful or two of the macerated strawberries on top. Enjoy!!

{ Restaurant Club: Ad Hoc in Yountville }

2011-07-02T19:58:00.000-07:00

According to Wikipedia, Ad hoc is a Latin phrase meaning "for this." It generally signifies a solution designed for a specific problem or task, non-generalizable, and not intended to be able to be adapted to other purposes. However, when I think about Ad Hoc, I think Thomas Keller and a original thought to have a temporary restaurant.

The idea was uncomplicated – serve a four course family style meal that changed daily and the concept would be repeated 5 times a week. Keller also created a space that was evocative of home. His concept for the restaurant was something entirely different that how it stands today. The reason it never transpired into the original notion was 100% due to the positive response from the customers. In September of 2007, Keller decided to keep with the current theme and now serves dinner five nights a week along with Sunday Brunch.

Last weekend, Restaurant Club hit the open road for Yountville to Ad Hoc. I was elated that it was my turn to choose our dining destination and Ad Hoc has been on my list for quite sometime. When I first perused the Ad Hoc cookbook, I knew I was fated to dine at this popular foodie destination.

We decided to check out the Sunday Brunch versus dinner. Immediately when I walked in, the warm ambiance and light shining through the windows, gave a feeling of being in someone’s home. For this Sunday brunch, we were in one of Thomas Keller’s home – not really, but fun to imagine.

The menu changes daily and is essentially prefix style. A manila file folder is handed to you with the tab label adorning the Ad Hoc name. You open it up and the signature pig is at the top with the date. Below is the carefully picked menu which makes your mouth water as you read down and anticipate being delivered to your table.

For June 26th, the brunch menu started with a Sunday Sangria. It was not you’re your typical Sangria. I detected bitters among the sparkling wine and fruit. It was quite tasty.

Our first course was served in a beautiful blue cast iron pan and set down in the middle of the table for us to gaze at for a moment. Quickly we divided among the three of us. It was a Garden Red Leaf Salad with House-made Quick Breads. The salad was simple yet full of flavor and had pine nuts, red radishes and lemon vinaigrette. The quick breads were one of the highlights for me – especially the zucchini bread. The texture was light and airy – the only issue was that it was gone so quickly. The other quick bread was a strawberry muffin that just melted in your mouth.

The main course was staggered just enough that you could enjoy great conversation and people watching. Our waiter was incredibly friendly and knowledgeable. You could certainly sense that he loved his job and the entire Ad Hoc environment. He delivered an all-clad looking pan with the main event – Skirt Steak and Eggs. My eyes were captivated by looking at the sunny up hen eggs on palladin toast, roasted marble potatoes, English peas with bacon crumbles and crème Fraiche on the Skirt Steak.

By now, my stomach is quite satisfied yet the feast continues with dessert – Peaches and Cream. This dessert goes beyond the traditional peaches and cream. They are locally grown peaches from K & J Orchards with whipped chantilly cream along with shortbread cookies. The pièce de résistance was the hand crafted caramel sauce that you could drizzle on the shortbread or peaches.

Overall, I would highly recommend Ad Hoc for outstanding food and service. It was a perfect foodie day – fabulous friends, delicious food and wonderful weather all wrapped into a few hours on a Sunday.

{ Sun Dried Tomato Jam Crostini }

2011-06-26T19:41:00.000-07:00

I am simply mad about appetizers - not upset, just obsessed. They are my absolute favorite thing to make. I believe it is the small package that packs brilliant flavor in one to two bites.

Last night my husband and I hosted a dinner party. One of the couples is relocating from the East Coast to the here in the West Coast. While they were out here for the week house hunting, we thought it would be fun to have them over for dinner and welcome them to beautiful Northern California. Once both couples arrived, we poured a glass of wine and toasted the couple relocating on finalizing their offer and soon becoming residents in the Bay Area.

Planning, preparing, cooking and hosting a dinner party are one of life’s little pleasures for me. The entire process is quite relaxing and let’s my creativity surge. Purchasing all of the ingredients the day prior is one of my tips on time management, since it leaves the entire day to simply cooking and preparation.

Just in case you are curious, here is my menu from last nights dinner party:

■

Appetizers

Sun Dried Tomato Jam Crostini

Pecan and Parmesan Dip with Endive Spears

Starter

Sugar Snap Pea Salad with Radishes, Carrots, Mint and Feta

Salad

Roasted Cauliflower Salad with Sherry Vinaigrette

Main

Roasted Pork Tenderloin with Coffee Rub and Rhubarb & Fig Chutney

Shaved Brussels Sprouts with Truffle Oil and Parmesan

Roasted Potatoes

Dessert

Vanilla Ice Cream with Balsamic Macerated Strawberries

■

Thought I would share with all of you the Sun Dried Tomato Jam Crostini that I adapted slightly from Giada De Laurentiis. Enjoy!

Sun-Dried Tomato Jam

1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1/2 onion, thinly sliced
1 clove garlic, minced
2 T. sugar
1/4 C. red wine vinegar
1 C. water
1/2 C. chicken broth
2 t. chopped fresh thyme leaves
1/2 t. salt
1/2 t. freshly ground black pepper

Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 2 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.

Crostini

1 baguette, cut into 3/4-inch slices
1/4 C. olive oil
5 ounces goat cheese, room temperature

Preheat the oven to 350 degrees F. Line a baking sheet with foil.

Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Bake until lightly toasted, about 8 minutes.

Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese. Transfer to a serving plate and serve.

{ Popovers for Monet }

2011-06-23T22:15:00.000-07:00

This is a special post for Monet of Anecdotes and Apples. Both Lizzy from That Skinny Gal Can Cook and Kate from Kate's Kitchen organized this great tribute for Monet. It was meant to share how much we all think about her during this tough time and how much we all care.

Monet you are a very special person and when I thought about which recipe to share, this one is just wonderful. It is comforting and that was what I wanted to give to you - a bit of comfort during this time. My prayers and thoughts continue and I wish you much happiness.

Popovers (Neiman Marcus)

3 1/2 C. milk
4 C. all-purpose flour
1 1/2 t. salt
1 t. baking powder
6 large eggs, at room temperature

Directions

Pre-heat the oven to 450°F

Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch. Sift the flour, salt, and baking powder together in a large mixing bowl.

Crack the eggs into the work bowl of an electric mixer fitted with a whisk and beat on medium speed for about 3 minutes, until foamy and pale in color. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn the machine off and let the batter rest for 1 hour at room temperature.

Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a cookie sheet. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375°F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside.

Turn out the popovers and serve hot with strawberry butter.

Note: The key to making great popovers is having the eggs and milk warm before mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well, and pre-made batter has a tendency not to work properly the next day.

Strawberry butter (optional)

Place the butter in the work bowl of an electric mixer and beat on high until light and fluffy. Add the preserves and beat until well combined.

To serve, spoon or pipe the flavored butter into 2-tablespoon ramekins or onto side plates.

Note: Keep refrigerated in an airtight container. This spread will last for two to three days

{ Ultimate Orzo Salad }

2011-06-21T20:12:00.000-07:00

Do you ever have one of those crazy busy weeks? I am sure that most of you do. This last week was all positive but super busy. From work getting super busy, to attending a baby shower, celebrating Father’s Day and entertaining friends in between, the week just flew by.

On Saturday, I attended a beautiful baby shower. There were about thirty attendees who celebrated this very happy occasion. It was held at a lovely home outside in the backyard and the weather was just splendid – not too hot or too cold, just perfect. I was asked to bring my famous Ultimate Orzo Salad by the hostess and I was quite happy to oblige.

This Orzo Salad is the one “go to” salad that is most requested for large events, parties and celebrations of all kinds. It is such a simple salad yet the combination of flavors will often bring folks back for seconds. I highly encourage you to make the dressing a day prior, so the flavors combine and develop.

At the shower, we had such a wonderful assortment of summer salad with vibrant color, flavors and textures. The mother-to-be is not a big fan of the traditional baby shower games, so those were kept to a minimum. Instead, one of her friends shared a brilliant and unique idea with everyone.

It was an interactive activity that everyone could participate in. When I walked in, there were ironing boards set up with irons – I thought it was a bit strange that you would not put away your iron for a shower. I continued on my way to the backyard, but while eating our lunch, soon realized the purpose for the irons. She purchased 30 white onesies from Target and provided cute decals that were specific to the personalities of the parents to be. We were able to, at our leisure, personalize our very own onesie and when completed hang on the clothes line with a clothes pin. What a super cleaver idea!

Ultimate Orzo Salad

1 pound box of Orzo pasta
¼ C. Olive oil
2 C. Red cherry tomatoes or assorted colors
¾ C. Toasted pine nuts
2 C. thinly sliced radicchio
1 Large red onion – small dice
1 ½ C. Basil leaves – chiffanade
1 C. Crumbled feta cheese

Dressing:

1 C. Red wine vinegar
1 C. Vegetable oil
1 t. Garlic powder
1 T. Salt
Fresh ground pepper

Cook the orzo pasta according to the package. Best done al dente. Rinse and add about ¼ cup olive oil to coat pasta after it is cooled, into large bowl.

For the dressing - in a plastic airtight container, add red wine vinegar, vegetable oil, garlic powder and salt and pepper. Shake well and refrigerate.

Assemble:

In a large bowl, add cooled pasta. Add tomatoes, pine nuts, radicchio, red onion, basil leaves, feta cheese and toss quickly. Shake the dressing before adding. Add all of the dressing and toss well. Add salt and pepper to taste.

{ Roasted Cauliflower Salad with Sherry Vinaigrette }

2011-06-15T20:28:00.000-07:00

Don’t you just love when you have a salad that has the “wow” factor? I know I do. Sometimes we get set in our salad making ways. I have my dozen favorite recipes that are repeatable and proven.

Late last year, my friend Helen invited me to join her book club that she has been involved in for over ten years. There are a total of eight women who are dynamic, smart, well read and great cooks. How wonderful it is to have gained six new friends to share a passion for reading and cooking.

Last month our book club selection was The Tigers Wife. Unfortunately, the reviews from the group were not as favorable as the selection for the month prior which was The Girl Who Fell from the Sky. This month we are reading Unbreakable.

Last month our hostess made the most incredible salad with roasted cauliflower. I asked her what she put in it and came up with my own version. My husband and I enjoyed on a Friday evening and it was completely satisfying. It would be perfect with a Pinot Noir.

Roasted Cauliflower Salad with Sherry Vinaigrette

1 Head Cauliflower
2 C. Mache
2 C. Curly Endive
2 C. Arugula
8 to 10 Shitake mushrooms
½ C. Toasted pecans
1 C. Gruyere cheese, grated
Olive Oil
Salt and Pepper

Dressing

2 T. Sherry Vinegar
6 T. Extra Virgin Olive Oil
Salt and Pepper

Mix together in a glass container with a lid and taste. Adjust seasonings as desired.

Preheat oven to 350.

Use a non-stick baking pan with sides. Pull apart the cauliflower and break into desired pieces. Sprinkle with olive oil and season with salt and pepper. Bake in the oven for 35 to 45 minutes or until golden brown. Remove and let cool.

De-stem the shitake mushrooms and slice. In a sauté pan, add about 2 T of olive oil and heat over medium to high heat. Add mushrooms with a bit of salt and pepper. Cook until golden brown. Remove and let cool.

{ Rhubarb Crumb Cake }

2011-06-11T12:32:00.000-07:00

Rhubarb is a unique vegetable. Typically considered a vegetable, however in 1947 a New York court decided that since it was primarily used as a fruit, it would be counted as a fruit for the purposed os regulation. To me it looks like a pink peice of celery yet it has toxic leaves. You can usually find it early spring through mid summer.

My first memory of Rhubarb is from my Mom who would cook it in sugar with a bit of water until soft. We would eat it in a small bowl and enjoy the slight tartness. It was not until I was older that I realized there were so many variations of how to prepare rhubarb. One of rhubarb’s best companions is the beautiful and lush strawberry. From pies to jams, these two are a perfect marriage of complimentary flavors.

Recently I had one of my all hands on meetings with my team and thought it would be nice to bring a treat to everyone for the morning meeting. Found a recipe for rhubarb crumb bars on Martha Stewart’s site. After making, I realized it was much like a coffee cake than a bar cookie. All in all, simply delicious. I left the cake for the rest of the office and by 5pm, only crumbs were left on the plate.

Rhubarb Crumb Cake

(Adapted from Martha Stewart)

Streusel

½ C. butter, melted
1 C. flour
½ C. packed dark-brown sugar
½ t. salt

Cake

1 pound rhubarb, cut into 1/2-inch pieces
1 T. dark-brown sugar
1 C. flour
1 t. baking powder
¼ t. salt
½ C + 2 T. butter, room temperature
1 C. confectioners' sugar
2 large eggs
2 t. pure vanilla extract

Directions

Preheat oven to 350 degrees. Spray with non-stick spray an 9-inch square baking pan.

Streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.

Cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.

Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Cut into 16 bars.

{ Guest Post on "Love & Olive Oil" - Cherry Strawberry Jam }

2011-06-07T07:29:00.000-07:00

Recently I was asked by Lindsay of Love and Olive Oil to do a guest post. I was thrilled. Lindsay and I met virtually about a year and half ago through Adopt-a-blogger. In case you missed it, please click here to see the post and feel free to browse her beautiful blog. Thank you Lindsay!

{ Savory Breakfast Bread Pudding }

2011-06-05T15:36:00.000-07:00

Last weekend it was sunny, with our Bay Area weather being just perfect. Last weekend I feasted with foodie friends at a very special brunch. Last weekend was a long holiday weekend.

This weekend it is rainy, cloudy and I feel as though we have been propelled into a new month called – “June-uary”. The hammering rain that inundated the Bay Area yesterday set plenty of records and put the kibosh on plenty of outdoor activities. By mid afternoon yesterday, a little over an inch of rain had fallen in San Francisco, smashing the record of 0.49 of an inch set for this date in 1934.

Hubby and I nestled inside for the majority of the day. We snacked on frozen breakfast sandwiches in the morning while sipping our coffee and watching the weekend edition of Good Morning America. It was quite a different weekend that just a week prior. Yes – I do like a bit of frozen food every now and then. :-)

Yesterday was my birthday. As one of my friends on Facebook commented, - “Happy birthday, Miss Lisa! You look stunning for 29!” - It brought a smile to my face. My hubby showered me with little gifts all day long – certainly made it special. He set reservations at a new Italian restaurant in our city for dinner for us and my parents. Can’t remember ever having a rainy birthday before, but overall it was a wonderful day.

For the brunch last weekend, I brought a savory breakfast bread pudding to share. I promised to post this tasty recipe. I have been making this for years and is typically always a crowd pleaser. The ingredients can vary with either additions, substitutions or deletions but the core dish is completely savory. Enjoy!

Savory Breakfast Bread Pudding

2 Lbs. Ground Pork, cooked and crumbled
1 Loaf, French Bread (Semifreddi’s) – Cut into one inch cubes
2 Leeks, cleaned and finely diced
2 C. Cherry tomatoes, cut in half
2 C. Baby spinach leaves, tighly packed
½ C. Grated pecorino romano cheese
½ C. Grated parmesan cheese
2 C. Gruyere cheese, grated

Custard

7 Eggs
4 C. Half and half
1 t. Nutmeg
1 t. Salt
1 t. Garlic powder
8 to 10 grinds of fresh ground pepper

Preheat oven to 350 degrees

Use a 9 x 13 ceramic pan that is oven proof. Spray with a non-stick spray prior to adding ingredients.

Cook the ground pork in a large skillet until cooked all the way through. Add the leeks and cook for about 2 to 3 minutes. Take off the heat.

In a large bowl add all of the custard ingredients together and mix well. Set aside.

In a super large bowl add the bread cubes, ground pork and leek mixture and toss well. Next add the the parmesan and pecorino cheese and toss. Now add the spinach and tomatoes and toss. Add the custard filling to the bread mixture and toss well until all is coated. Let sit about 30 minutes until will soaked.

Add all of the mixture to the 9 by 13 pan. Sprinkle the grated gruyere to the top of the breakfast break pudding. Bake for about 55 to 60 minutes. Remove and let cool for about 10 minutes and then serve.

{ Lazy Daisy Cake }

2011-06-03T19:27:00.000-07:00

Do you ever just have “one of those weeks”? Hopefully you don't too often. This week it was my turn. Quite glad today is Friday. I thought posting this cake would give a nice start to the weekend.

The Lazy Daisy Cake is one of the old fashioned cakes that your Grandmother or Mother would have made. Once I saw the recipe card, it brought back such wonderful memories. It is often referred to as a “hot milk” cake. The topping is similar to a german chocolate cake but a tad lighter. My Mom would make this cake quite often when we were kids and it brought back such wonderful memories when I made it.

We are suppose to have a big storm blow through the Bay Area starting tonight and through the weekend. If you live either here or somewhere else where the weather is winter like, this might be a perfect cake to feast on.

Enjoy your weekend my foodie friends!!

Lazy Daisy Cake

Cake

2 Eggs
2 t. Vanilla
1 C Sugar
1 C Flour
1 t. Baking powder
½ t. Salt
½ C. Milk
1 T. Butter

Topping

3/4 C. Dark brown sugar
2 T. Heavy cream
½ C. Butter
¾ C. Shredded coconut
¼ C. Finely chopped pecans

Preheat oven to 350F. Use a 8 x 8 inch square cake pan.

Beat vanilla and eggs. Add sugar and beat well. Add flour, baking powder and salt to mixture to the sugar mixture. Blend until a smooth consistency.

Heat the milk and 1 T butter in small saucepan. When butter has melted, stir the milk mixture into the batter and mix. Bake for 23 to 25 minutes or until the knife test comes out clean. Remove cake from oven.

To make the topping, Mix ½ cup butter, brown sugar, cream, pecans and coconut together in small saucepan over low heat until all is melted. Stir until well blended. Spread over hot cake and brown lightly under the broiler for a minute, otherwise it may burn. Let cool then serve.

{ Beer-Battered Fried Avocado Wedges with Mango Salsa }

2011-05-30T12:47:00.000-07:00

Don’t you love when a particular gift keeps on giving? It is magical how something so small can bring so much happiness. Living in the foodie world, is a gift amongst itself. It brings much joy to make something and share with others. The moment that bite is taken, the sparkle brought into their eyes, the smile on their face and the gentle exclamation they share about how tasty it is. This just lights up my heart.

With the iconic Oprah Show bidding farewell last week, it was bittersweet. After 25 years on the air bringing much inspiration to folks around the world, Oprah decided to end on a high note and begin a new journey. With her new OWN network being launched and I am positive that we, as loyal viewers now have a new platform to engage and participate in the next step of her journey. I believe her show was a gift to all of her viewers. Thank you Oprah for such an amazing gift.

While shopping yesterday at Anthropologie, I came across a magnificent little inspirational book titled – “Words That Matter”. It is a powerful little book of life lessons and ever day truths that guide and inspire. It is a book to keep nearby, so you can be inspired to find new ways to think about life each time you read it. It is published by the editors of O, The Oprah Magazine.

Thought I would share few quotes that resonate with me about giving from the book:

“The habit of giving only enhances the desire to give.” – Walt Whitman

“We make a living by what we get. We make a life by what we give.” – Marlilynne Robinson

“I know for sure that when you shift your paradigm to what you can do for others, you begin to celebrate you own evolution and trigger a bounty of blessings.” – Oprah

“How we treasure (and admire) the people who acknowledge us! A simple gesture goes such a long way.” – Julie Morgenstern

“If you knew what I know about the power of giving, you would not let a single meal pass without sharing it in some way. “ – Buddha

The gift from the California Avocado Commission along with Foodbuzz is one of those foodie gifts that keep on giving. While pursuing the website, I clicked on the recipe section and saw Beer Battered Avocados. My eyes lit up. Typically, I don’t do much frying in our household, primarily to keep us healthy, however it is quite a treat every now and then.

To add a bit of creativity, flair and flavor I whipped up a bit of spicy mango salsa. The combination of the deep fried crunchy outside and creamy green avocado inside, with the side of spicy mango salsa, created a flavor explosion.

In honor of Memorial Day, I want to thank all the men and women who have given their lives, time and dedication to keeping our wonderful country safe.

Beer- Battered Fried Avocado Wedges with Mango Salsa

1 C. Beer
1 C. Flour
2 t. Paprika
2 Garlic cloves, minced fine
½ t. Salt
8 grinds fresh ground pepper
Juice of one lemon

Vegetable oil for frying

To make the beer batter, whisk together beer, flour, paprika, salt, pepper and garlic. Let sit for a couple hours.

To make per order. Peel and cut half avocado into 6 wedges. Sprinkle with lemon juice. Dredge each wedge in the beer batter. Deep fry in 350 degree oil until golden brown, about 3 minutes. Drain well and season with salt. Serve with mango salsa.

Note: you can double or triple the batter recipe based on how many you plan to serve. This recipe should process 4 to 5 avocados.

Mango Salsa

1 large mango, cut into small cubes
½ Red onion, finely diced
1 Jalapeno, seeded and diced fine
3 T. Cilantro leaves, finely chopped
1 T. Lime juice, fresh
1 t. Honey
Salt and pepper to taste

Put all of the ingredients in a bowl and mix well. Let sit at least 30 minutes to help the flavors develop.