Auction Dinner Two - The Giving Back Continues

The annual auction dinner is here again! Four couples combined bidding forces to win the eight course small plate and wine paring dinner at our house. We helped to raise $1,300 to benefit our nephew’s school.

Planning for the dinner began a month ago, with mapping out the menu and selecting the wines. Since the auction had an Italian theme, I put a twist on the dinner by having Italian foods pared with California wines, with the exception of the Muscato d’Asti for dessert.

Everyone arrived around 6:30pm with their appetites ready. Since it was near 100 degrees outside, we stayed inside for appetizers and prosecco. Everyone enjoyed the lemon and thyme fava bean crostini along with the parmesan and pecan dip with endive leaves.

About 7:15 everyone adjourned to the dining room, to enjoy the eight course dinner. Each person had a copy of the menu and a tasting notes book for the wines. The tasting notes book, discusses the art of how to taste wine, a list of the wines on the menu with a space to add their personal tasting notes followed by tasting note highlights from established wine experts. These are special touches I created to have each guests leave with a keepsake from this special dinner.

Caprese Napoleon
Tiny Heirloom Tomatoes, Buffalo Mozzarella, Basil, Aged Balsamic Vinegar, Pesto, Extra Virgin Olive Oil
(Imagery Estate – Sauvignon Blanc – 2008)

Herbed Fritters with Pesto Aioli
Fried Puffs of goodness with fresh herbs accented with Homemade Pesto Aioli
(Grgich Hills Estate – Chardonnay – Napa Valley – 2006)

Roasted Tomato Soup Shooter with Italian Grilled Ham & Cheese Sandwich
Roasted Cherry Tomato Soup with Garlic and Harry’s Bar Famous Grilled Ham & Cheese
(Turnbull – Viognier – Napa Valley - 2004)

Handmade Ricotta Gnocchi with Wild Mushroom Ragu
Fluffy Ricotta Dumplings, Assorted Wild Mushrooms, Creamy Herb Sauce
(Silver Oak – Twomey Merlot – 2005)

Pan Seared Halibut
Salsa Puttanesca, Sauteed Asparagus and Leeks
(Acacia Pinot Noir – Napa Valley – 2002)

Red Wine Braised Short Ribs
Creamy Parmesan Polenta, Roasted Carrots
(Textbook - Cabernet Sauvignon – 2006)

Palate Cleanser
Blood Orange and Lemon Sorbet with Prosecco

Tiramisu
Layers of ladyfingers, Mascarpone Cheese, Kaluaha, Espresso, Cream
(Tintero – Muscato d’Asti)

A small, handmade gift for all of the guests was handed out when they finished dessert. It is to be enjoyed “tomorrow” and it was my famous Surprise English Toffee. Found a great little favor box, cute stickers and placed into a small plastic cookie bag with silver tie. It is just a unique touch to end your event, that your guests do not expect and will remember the dinner event.

Ghost Block - 2006 Estate Cabernet Sauvignon

We enjoyed this wine with a friend of ours whose significant other owns a winery in the Napa Valley. All of us were blown away how fantastic this wine was. After several minutes of being poured, the wine opened up wonderfully.

Ghost Block vineyard is named in honor of Napa's ground breaking winemakers who rest in a tiny 150 year old cemetery on the north edge of Yountville. Blessed with perfect drainage and sunny exposure, Ghost Block Vineyard is a grand prize, passed down through a single family for over 100 years.

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The fruit from this winery and their neighbors have been center of many of Napa’s cult status wines.Ghost Block is a winery that specializes in Cabernets from Yountville and Oakville, all of the vineyards are family owned and organically certified. Production is limited, with a large focus on using the best fruit to produce the wine.

Rob Lawson is the winemaker and mentions that 2006 growing season was extended and quite cool. The wine making team was extremely patient and let the fruit develop. The 2006 vintage has vivid and graceful notes of cherry, blackberry, tobacco, spice and roses. Once on the palate, the deep fruit explodes along with dark chocolate and hints of coffee. The finish is completed with toffee and orange. Aged 24 months in French oak, of which 60% are new barrels.

Costs: $55.00

Beer Can Chicken

A few years ago I purchased a “Beer Can Chicken Rack” and just had to try it. Okay – I did and you know what – It was divine! The BBQ flavor, steam from the beer and the seasonings make a phenomenal combination and a super moist chicken. I put this in the same category as the “deep fried turkey” – you simply must try. I think I found the rack at Target, but go online to find one.

Beer Can Chicken

Ingredients:

3 ½ to 4 lb. Chicken
Favorite rub seasoning
Potato for the neck cavity
½ can beer, any brand (12 oz can)

Cook using indirect heat on a grill. I used a gas grill. The cooking time is between 1 ¼ to 2 hours. Must be covered, so have a grill with a large enough lid to cook the chicken standing.

Prepare and clean a whole chicken, removing the giblets from the cavity. Rinse chicken inside and out. Drain and blot dry with paper towels. Apply generously the rub all over the chicken to the inner and outer portions of the chicken.

Pour out (or drink) half the beer and place the beer can in the middle of the rack and then place the chicken on top of the beer can so it is standing. Stuff a small potato in the neck cavity to seal in the vapors.

Heat the grill on high on just one side, since you will cook the chicken on indirect heat with the lid closed. Cook chicken 1 ¼ to 2 hours or until skin is dark golden brown and crispy. Using a meat thermometer, temperature should reach 180 degrees in the thigh.

Transfer upright to a platter and let rest for 5 to 10 minutes. Remove carefully from the beer can. Carve and enjoy.

Molten Chocolate Madeleine's

Molten Chocolate Madeleine's

4 oz. Butter plus 3 T. Butter
5 oz. Bittersweet Chocolate (70% Cocoa)
3 Egg yolks
3 Eggs
1 ½ C. Powdered sugar
½ C. Flour
½ t. Espresso powder
½ t. Vanilla

To melt the chocolate, place a glass bowl over a pan filled 1/3rd full of water. Make sure the bowl just rests on top of the sauce pan. Bring to a boil and reduce heat to medium. Place the butter and chocolate in the bowl. Let melt gently. Stir to bind mixture together. When completely melted, remove from the stove and cool a bit.

In a large bowl, add the eggs and yolks and whisk together until creamy. Add the powdered sugar and stir well to combine. Add the espresso powder and vanilla. Now add the chocolate mixture and whisk together. Last, add the flour and stir. Mixture should be creamy and silky. Mixture can be made a few hours ahead of time and refrigerated.

Preheat oven to 450 degrees when ready to serve, since you will want to serve immediately.

Using a Madeleine pan, lightly grease each cookie mold. Spoon the mixture into each and fill to the top. Bake for 4 to 4.5 minutes to achieve the “molten” center. Let cool for about 30 seconds to set before removing with a sharp knife from the pan.

Fun to serve with a milkshake in a shot glass and two Madeleine cookies as dessert.

Arugula and English Pea Pesto Salad

Arugula and English Pea Pesto Salad

Ingredients:

2 Cups shelled English Peas (Or frozen petite peas)
4 Cups loosely packed arugula leaves
½ C. Prepared Pesto or homemade
½ C. Shaved Parmesan Cheese
¼ C. Minced green onions
1/3 C. Toasted Pine nuts
Salt and Pepper

Shell the English Peas and steam in the microwave with about a ¼ cup of water in the bowl for about 3 minutes. Take out of the microwave and place cold water and some ice cubes in the bowl to stop the cooking and chill the peas. Drain well prior to dressing the salad.

To assemble: In a large bowl, place the peas, onions and pesto and toss well. Add the arugula just before you are ready to serve and toss. Add the parmesan cheese and pine nuts and toss well. Salt and pepper to taste.

Adapted from Ina Garten - The Barefoot Contessa

Chicken Street Tacos

Street Tacos

You might ask: Why are they called street tacos? If you walk down most streets in Mexico, you will smell BBQ steak or chicken. The street vendors are very proud to pass along their family recipes for the street tacos and each one will add that little something different. They are a small, hand held taco that is easy to eat but has tremendous flavor.

1.3 lbs. Chicken Breast (cut each one in half lengthwise)
Package of corn tortillas (5” La Tortilla)
1 medium white onion, small dice
1 Cup cilantro leaves loosely packed, then finely minced

Guacamole
2 Ripe avocados
½ t. Garlic powder
¼ t. Salt (add more after tasting)
4 to 6 grinds freshly ground pepper
1 t. Lime or lemon juice

Cut the avocado in half lengthwise and remove the large seed. Scrape out the avocado from the shell and add to a bowl. Add the rest of the ingredients and stir until creamy.

Spicy Rub
2 T. Chili powder
2 t. Garlic powder
¼ t. Ground red pepper
1 t. dried oregano
1 t. Salt

In a small bowl add all of the above ingredients and stir.

Assembly:

Prepare the chicken by cutting the breasts in half lengthwise and trimming any fat. Sprinkle the spicy rub on both sides of each piece of chicken. Over a medium to high grill, place the chicken breasts down and cook well. The chicken should cook for about 4 to 5 minutes per side. Remove and let cool. Cut into small pieces.

Mix the diced onion and cilantro together in a bowl.

Heat the tortillas over medium heat in a large skillet or stovetop griddle.

When ready to prepare, lay the tortilla flat, add chicken, onion/cilantro mixture and then top with the guacamole. You can add your favorite hot sauce. Enjoy!

Spring Pea Soup with Lemon Creme Fraiche

Spring Pea Soup with Lemon Crème Fraiche

English Peas are found in the springtime at your local farmer’s market. When purchasing, you will want to buy a large quantity if making this soup. It will take some time to peel the pod and remove the peas, but completely worth it. Eat a couple along the way - they are so sweet! The bright, fresh green color and sweetness make this soup appetizing both visually and flavor wise.

4 C. English Peas (substitution - frozen petite peas if you can’t find English Peas)
2 Shallots, peeled and finely minced
4 T. Butter
8 C. Chicken Stock
1 C. Russet potato, peeled, small dice
Salt and pepper

4 T. Crème Fraiche
2 t. Lemon zest (use a microplane)

In a large stock pot, melt the butter. Add the minced shallots. Let the shallots cook for about 5 minutes over medium heat until soft. In a large microwave safe bowl, add the peas and about ¼ cup water. Steam for about 3 to 4 minutes until the peas are soft. In a food processor, add the peas with the water and puree until smooth. This step will help with keeping the soup that vivid green color.

To the shallots, add the chicken stock and potatoes. Bring to a boil. Reduce heat and let the potatoes begin to fall apart. Add salt and pepper to taste. Last step, add the pea puree and cook for about five minutes over medium heat. Be careful not to overcook or you will not retain the bright green color. Use a hand blender and mix the ingredients together until smooth.

To make the lemon crème fraiche, add the 4 tablespoons to a small bowl. Add the lemon zest and stir.

Use large bowls and add the soup to each one. Top with the crème fraiche and let set for one minute. Use a knife to make a decorative design by gently swirling.

Serves about 4

Lemon Scones with Orange Marmalade

Lemon Scones

The best scones I ever had were at the Savoy Hotel in London for afternoon tea. After many tries, I feel I have perfected the scone. Just made this morning for our breakfast and served with Orange Marmalade from Frog Hollow Farms.

3 C. Flour
2 T. Sugar
1 T. Baking powder
½ t. Salt
Zest of one large lemon (for best results, use a microplane)
2/3 C. Butter, cut into small cubes
1 C. Milk (2% Lowfat)

2 T. Half and half
2 T. Sugar

In a large bowl, place the flour, 2 tablespoon sugar, baking powder, salt and butter cubes. Mix together and use either your fingers or a pastry cutter. Continue until the butter is a fine grain. Add the milk and mix together. Once well combined, place the dough onto a well floured cutting board. Knead with a bit of the flour until a bit less tacky. Flatten to about one inch thick. Use a 2 inch round cookie cutter out the scones. Continue the process of kneading the dough together and press to one inch thick and cut scones until the dough is gone. Place onto a non-stick or lightly greased cookie sheet.

Preheat oven to 375. Brush each scone with the half/half and sprinkle with sugar.
Bake for about 20 minutes. Serve with your favorite jam or preserve.

Makes about 16 scones

Grilled Flank Steak with Chimichurri Sauce

My husband and I uncovered the outside grill a few days ago. Early summer is in the air and what better way to kick it off, then grilling meat in the backyard. Flank Steak has always been a favorite and there are hundreds of sauces, marinades and rubs you can use to transform Flank Steak. I used McCormick’s classic Montreal Steak seasoning and a classic Argentine sauce called Chimichurri.

Six Easy Steps to Cook Flank Steak

Lay the Flank Steak out on a cutting board and remove excess fat by using a sharp knife. Again using a sharp knife, score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat and then flip the steak a half turn, and score again to resemble a diamond pattern.

McCormick’s Grill Mates, Montreal Steak is a classic seasoning. Sprinkle a generous amount on each side and let the steak come to room temperature for about 30 minutes.

Preheat the grill on high and it will be hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.

Place steak on the hot grill. If you are using a gas grill, close the lid. Grill for 4-6 minutes on each side. About half way through grilling on each side, turn the steak 90° to give you more grill marks.

Typically Flank steak is best eaten medium rare, but cook to your desired doneness. When the steak has cooked to your preference, remove from the grill and place on a cutting board with edges to capture the juices. Cover with foil to hold in the heat and let rest for 10 minutes to absorb all the juices back into the meat.

Use a serrated knife to make very thin slices, against the grain. Best to slice at a diagonal, so you gain the widest slice.

Chimichurri Sauce

1 Bunch flat leaf parsley
9 Garlic cloves
¾ C. Olive oil
¼ C. Red wine vinegar
3 T. Lemon juice
1 Shallot, diced
1 t. Salt
½ t. dried oregano
½ t. dried basil
½ t. freshly ground black pepper

Add all the above ingredients to a food processor or blender. Pulse together until all ingredients are combined and it is a creamy bright green color.

Grilled Filet Mignon with Parmesan Garlic Butter

My husband and I had a “Saturday” night meal on a Monday night. We love Filet Mignon, but don’t have it very often unless we go out to Ruths Chris for dinner. I grilled onions to accompany the Filet Mignon along with some sautéed yellow squash. Opened a nice Cabernet and watched the season finale of 24! (Is Jack going to live another day to battle the bad guys?)

Seven Steps to a Perfect Filet Mignon:

1. Season the steak with salt and pepper, then let the steak sit for about 30 minutes to soak up the flavors and come to room temperature. This will allow for even cooking.

2. Sear the filet mignon steaks on both sides to lock in moisture and flavor. Set the grill to its highest temperature settings and place steaks on the grill, cooking each side for 3 minutes with the lid down. On a charcoal grill, place the steaks directly over the coals to sear.

3. Turn the grill down to medium. On a charcoal grill move the steaks off to the side away from the coals. After searing, filet mignon needs to be grilled slowly at lower temperatures to keep the juices in and keep the meat from getting tough and remain tender.

4. Cook filet mignon to medium, medium-rare or rare with the lid down. Filet mignon is usually cooked to medium-rare or rare because above medium rare it begins to lose taste and tenderness. However, if you do not like eating rare steak, cook it to medium.

5. When you become masterful at grilling, you will be able to touch the steak with your finger or a fork and know by the “feel” of the steak what stage of “doneness” it is at. Typically when soft to the touch, it is more on the rare side. As the meat becomes less soft to the touch, it is more well done.

6. Remove steaks off the grill when they have finished cooking to your preference. Recommend using tongs so that you don't cut it and allow juices to escape. Cover with foil and let them rest for 5 minutes before serving, to let the juices absorb back into the meat.

7. Place the filet mignon on warm plates when serving so the meat maintains its temperature and you can cover with tin foil. If desired, sprinkle a bit of extra virgin olive oil on the filet mignon just prior to serving, to add flavor. Finish with Parmesan Butter on top of each steak for added flavor.

Parmesan Butter Recipe:

Serves four

4T. Butter
½ C. Fresh grated parmesan cheese
1 Garlic clove, minced
1 T. chopped flat leaf parsley

In a medium ramekin, add the butter and let soften to room temperature. Once soft, add the parmesan cheese, garlic and parsley. Mix together and place into the refrigerator to harden. When ready to serve, top each steak with the butter.

Grilled Chicken with Fresh Corn Salsa

Grilled Chicken with Fresh Corn Salsa

Corn Salsa

1 ½ C. Fresh corn – cut from ears
¾ C. Red bell pepper, small dice
½ C. Red onion, small dice
3 T. Olive oil
2 T. Sherry vinegar
Salt and pepper to taste

Add all ingredients above to a bowl and mix together. Season with the salt and pepper.

Prepare four chicken breasts. With a mallet, pound each one to help with the tenderness of the chicken. Typically I will coat with olive oil and seasoned salt and fresh ground pepper. Grill until done.

Place on plates and top with the fresh corn salsa. Serve with your favorite vegetable. I thought the snap peas made the plate pop with color and the crunch is fantastic. Simply cook for 3 or 4 minutes with a bit of olive oil and salt and pepper. Great weekday meal!

Brogan Cellars Chardonnay - 2005

Brogan Cellars Chardonnay – Alexander Valley – 2005

Friday night was extremely hot and we had guests over for dinner. Selected this wine and chilled it. It was outstanding! The buttery yellow color was amazing and the undertones in the wine were so unique.

It starts with aromas of macadamia nuts and sherry and is sultry and rich. A vibrant wine with flavors that include baked apple pie, roasted chestnuts, toffee, and crunchy layer of burnt sugar in a crème Brule. The finish is long! A big and buttery Chardonnay that you will want to enjoy without food for the first glass. Make sure it is not too cold; otherwise the flavors will not come out.

Recommended Food Pairings:
Crab cakes with lightly scented lemon aioli
Grilled salmon with light butter herb sauce
Triple crème cheese with pears and walnuts

Cost:
$49.00

www.brogancellars.com

Cinnamon Apple Tart

Apple Tart

I have adapted this tart slightly from the Barefoot Contessa’s version. Ode to Ina!

Pastry
2 C. Flour
½ t. Salt
1 T. Sugar
10 T. Butter (cold and diced)
½ C. Ice cold water

Apples
4 Granny Smith Apples
½ C. Sugar
Zest of one lemon
Cinnamon
4 T. cold butter, small-diced

Glaze
¼ C. Apricot Jam
1 T. Contreau

For the pastry, use a food processor. Place flour, salt, sugar and butter into the processor and pulse for a few seconds to combine. With motor running, pour the ice water down the tube and pulse until the dough comes together. Dump onto a floured board and knead until it comes together. Flatten into a disk and wrap with plastic wrap. Refrigerate for one hour or longer.

Preheat the oven to 400 degrees. Prepare a cookie sheet with parchment paper or non-stick spray.

Roll the dough slightly larger than 10 x 14 inches. Use a ruler to make it exact.

Peel the apples and use a corer to take the middle out. Cut each one in half and slice crosswise ¼ inch slices. Arrange in straight or diagonal rows. Fill in the gaps with the extra slices. Sprinkle with desired amount of cinnamon and evenly distribute the lemon zest. Dust evenly the sugar across the entire tart. Place the small dices of butter over the tart evenly.

Bake for 45 minutes to one hour. Turn pan halfway through baking process. If pastry puffs, use a knife to poke an air pocket. The juices will flow and burn, no worries, this expected. Once brown, remove from oven to cool.

In a small pan, heat apricot jam and contreau together. Use a pastry brush and paint the entire tart. Cut into desired amount of pieces and serve.

15 Tips for a Mother's Day Brunch

Happy Mother’s Day to everyone! Traditionally our family celebrates Mother’s day either by going out to a brunch buffet in San Francisco or the East bay. This year we decided to go to my sister’s house and have a homemade brunch celebration.

As a family, we divide and conquer the brunch duties to relieve stress for everyone. My contributions for this year’s brunch was a colorful fruit salad, savory breakfast bread pudding and the Barefoot Contessa’s French Tart which I put my own spin on the recipe. (Recipes to follow this week)

Authentic Suburban Gourmet’s top 15 tips to throwing a successful Mother’s Day Brunch:

1. Pick a date, location and time. Sundays are traditionally the best brunch days.

2. How many should you invite? - For a cozy brunch, no more than 4-6, including you. If you are planning a buffet, you can invite 8-12 if you can fit everyone in your house. It is important to keep in mind the size of your home, as most items for brunch may not be finger foods, and your guests will need a table to sit around to enjoy their food.

3. Determine your invitation list. Invite some friends and/or family members. A phone call or e-mail is sufficient for a casual brunch; send written invitations if the meal is celebrating something special. With the web 2.0 age, use evite or blast out to your friends and family on facebook.

4. Create an “event blueprint” that includes that includes your shopping list, menu, guest list, timelines, check list for things such as house cleaning, music & getting yourself ready. If you work off a detailed list, the event will go off without a hitch!

5. Plan a menu that you'll enjoy preparing with dishes that are easy for you to make and can do ahead of time. Pancakes and fruit bowls with pastries, hash browns and quiches are good choices for larger groups of people. Eggs, bacon, omelets and sausages are easily prepared for smaller numbers.

6. Variety is Key - Serving a variety of sweet and savory breakfast and brunch foods is key to a successful party, so make sure you have a selection of eggs, breakfast meats, fresh fruits, and breads.

7. Shop one to two days before and prepare as much as possible ahead of time. Clean your house in advance as well. A few hours prior to the event, spot clean your guest bathroom and make sure fresh towels are out and a new roll of toilet paper is on the holder.

8. Wake up early and prepare yourself for the arrival of your guests. If you can prepare certain dishes at this time (pastries, for example), do so. Use the checklist and put timelines to complete your tasks - this will keep you ahead of schedule and less stressed.

9. Plan to take care of getting yourself ready at least two hours prior to your guests arriving. This is a key step!

10. Set the table, and decorate it with fresh flowers or with other items you choose. If you can do this the night prior, your stress level will be reduced and one thing to check off the list.

11. Have coffee, soothing music and a subtle scented candle burning ready for your guests. I love having a candle burning in the guest bathroom. Depending on the size of the location or your house, set up stations for coffee and food.

12. Greet each guest with enthusiasm and a welcoming smile. Take their coats, handbags and any other items. Determine ahead of time, where you will store these; perhaps in a guest room or den. Have your beverages ready to offer to your guests. A mimosa is a traditional brunch cocktail or prepare a special signature drink to add that extra added special touch. In your spare time, whip up the remaining dishes.

13. Typically guests are always willing to help - a smart host takes them up on the offer. If a guest offers to bring something, review your menu and then choose an item for them to bring. If they ask to help at the event, let them pour water, serve coffee or help bring out the food items to the buffet table.

14. Setting up the buffet table. Place the plates at one end of the table, so your guests know to start there. If you are having cold and hot dishes, strategically place the cold together towards the plates and the hot next. Make sure that you have flatware bundled with napkins at the beginning of the brunch line or set at the place settings at the table.

15. Let your guests know that you are ready to start the brunch service. Once all of the guests have selected their food, then feel free to take yours. Then sit down and relax with your friends and family.

Coconut Crusted Tilapia with Spicy Apricot Sauce

Coconut Crusted Tilapia with Spicy Apricot Sauce

Tilapia:
1 ½ C. Sweetened Flaked Coconut
2 T. Flour
2 T. Creole Seasoning
Salt
4 (4oz) Tilapia Filets
½ C. Flour
1 Large Egg + 1 T. Water
1/3 C. Vegetable Oil

The “Three Bowl Method” is great for breading fish or chicken. You will want to use three different bowls for the flour, egg wash and coconut crust topping.

First bowl - place the ½ cup of flour. Second bowl - mix the egg and water together until blended. Third bowl - add the coconut, 2 tablespoons of flour and Creole seasoning and mix together.

Take each Tilapia filet through the breading process and place on a plate until ready to cook. One filet at a time, you will want to cover with flour, dip in egg wash and press coconut topping on both sides of filet. Repeat process until all four are prepared.

In a large skillet pan, place the oil in pan and heat on medium. Place each filet into the pan and cook for about 3 to 4 minutes per side. After removing from the pan, season with salt.

Spicy Apricot Sauce:
½ C. Apricot Jam
1 T. Brown Mustard
2 t.. Horseradish

Mix all ingredients together in a bowl and serve as a dipping sauce.

Blueberry Crumble Bars

Blueberry Crumble Bars


These bars are not for anyone on a diet! Brought these to work for our weekly “Fun Friday” event and they were a complete hit. Try with your favorite jam or preserve flavor.

Ingredients:

Crust:
1 C. (2 sticks) butter, melted
2 C. Flour
½ t. Salt

Filling:
1 ½ C. Blueberry Jam

Crumble Topping:
2 ¼ C. Flour
1 ½ C. Dark Brown Sugar
1 C. (2 sticks) butter, cut into small pieces
¼ t. Cinnamon

Preheat oven to 350 degrees.

To make the crust – Melt the butter in the microwave. In a large bowl, add the melted butter to the flour. Stir and it will be a dough consistency.

Spread evenly into a well greased 9 x 13 inch rectangle baking pan. (I use the spray with flour in it.) Bake the crust for 15 to 20 minutes until lightly brown. Remove and cool for about 30 minutes.

To prepare the topping, mix the flour and dark brown sugar. Cut the butter into small cubes and add to the mixture. Use either a pastry cutter or your hands, to cut the butter into the mixture to resemble coarse crumbs.

When the crust is cool, gently spread the blueberry jam over the crust. Pour the crumble topping over the top and spread evenly. Press gently.

Bake for 15 to 18 minutes until golden brown. Allow to cool to room temperature, or overnight, before cutting. Recommend using a very sharp knife to get clean cut bars.

Coho Cabernet Blend "Headwaters" - 2005 - Napa Valley

Coho Cabernet Blend “Headwaters” 2005 – Napa Valley

A delicious new blend of Cabernet, Merlot, and Petit Verdot features the best of Napa at an affordable price. Had deep layers of ripe fruit flavors that include blackberry, plums, and a hint of cherry floating across a super silky smooth texture. Hints of caramel toffee shine through with the toasty oak and tannins on the great finish. Recommend decanting 30 minutes prior to enjoying. Enjoy with any meat or hard cheese. This wine should age gracefully over the next 3 to 5 years.

Recommended Food Parings:
Grilled Lamb with rosemary
Roast Pork loin with a mushroom sauce
Gruyere cheese

Costs:
$39.00

Grilled Asparagus with Romesco Sauce

Grilled Asparagus with Romesco Sauce

Ingredients:

1 C. Dry roasted slivered almonds
10 Cloves garlic
1 C. Extra virgin olive oil
2 T. Sherry vinegar
1 t. Red pepper flakes
2 C. roasted red bell peppers

In a food processor, puree the almonds, garlic, oil, vinegar and red pepper flakes until smooth. Add the peppers, replace the top and pulse until sauce is smooth. Add salt to taste. Keep in the refrigerator for 4 to 5 days.

To prepare the asparagus, wash and cut off woodsy ends. Brush with olive oil and place onto grill for about 4 minutes. Turn every minute. Remove and serve with the Romesco Sauce.

Spinach Casserole

Spinach Casserole

5 T. Butter
3 C. Diced onions
1/3 C. Flour
1 t. Nutmeg
1 ½ C. Heavy cream
1 ½ C. Milk
5 – 10oz. Packages of frozen chopped spinach, defrosted
1 C. Grated parmesan cheese
2 t. salt
1 t. freshly ground pepper
¾ C. Grated emmental cheese

Preheat oven to 400 degrees.

Melt butter in a large skillet over medium heat. Add the onions and sauté until translucent. Add the flour and nutmeg and cook, stirring for 3 minutes. Add the heavy cream and milk until thickened.

Squeeze as much liquid from each package of spinach. Add to the mixture and stir. Add ½ cup of the parmesan cheese and salt and pepper.

Transfer to a 9 x 13 baking dish. Top with the grated gruyere cheese and the remaining parmesan cheese. Bake for about 25 minutes, or until hot and bubbly.

*Adapted from the Barefoot Contessa

Steven Kent - Lot 541 - Cabernet Franc/Cabernet Blend - Livermore Valley

Lot 541 – Cabernet Franc/Cabernet Sauvignon Blend – Livermore Valley

Lot 541 encompasses many of the beautiful qualities of both its parts – Cabernet Franc and Cabernet Sauvignon. The name refers to the fact that the Cabernet Franc was the 41st wine to be made in 2005 in the small lot winery where Steven Kent does all of the production. This wine is a blend of 42% Cabernet Franc fro the Ghielmetti Vineyard and 58% Cabernet Sauvignon from the McGrail Vineyard, both located in the historic Livermore Valley.

The Steven Kent Winery was started in 1996 with the planting of the vineyard site and had a mission to create distinctive Cabernet Sauvignon from the Livermore Valley.

Cabernet Franc is quickly becoming one of my favorite varieties. It possess sandalwood essence, red fruits and licorice undertones. First sip of the wine is very supple, owning the Cabernet Sauvignon flavor and texture. On the mid-palate, the wine turns a bit to the red fruit spectrum and show wonderful palate cleansing. The finish is long and nods toward Franc.

We belong to the Collector’s Circle wine club and this is one of the wines from the club. Steven Kent is a wonderful find in the Livermore Valley with great small lot wines and extremely friendly when you visit their winery.

Corn Pudding

Corn Pudding

Each Thanksgiving, one of my offices has their annual feast. Joe brings his deep fryer from home to prepare the Turkey in the building’s parking lot. Everyone else brings a side dish. Each year, Deb brings her famous “Corn Pudding”. I have changed the recipe ever so slightly and it is a year round favorite. Served it recently for the Easter Holiday.

Ingredients:
1 stick butter, melted
1 t. garlic powder
6 grinds of pepper
2 beaten eggs
1 can (14.75 oz) Cream style corn
1 can (15.25 oz) Whole kernel corn
8 oz. Crème Fraiche
1 box Jiffy Corn muffin mix

Preheat oven to 350.

Add butter, eggs, garlic powder and pepper into a large bowl. Stir until combined. Add crème fraiche, cream corn and whole kernel corn. Stir well. Add the corn muffin mix and stir until combined and creamy.

Pour into an oven proof dish. Bake for 35 to 45 minutes or until firm to the touch. Serve immediately.

Sausal - Cabernet Sauvignon - Alexander Valley - 2003

Sausal Cabernet Sauvignon – Alexander Valley – 2003

Sausal is located right next door to Silver Oak. They have been growing grapes in the Alexander Valley fro the past 52 years but selling the majority to Silver Oak. They now keep a tiny portion of their fruit for the production of their own Cabernet. Leo and Rose Demostene purchased the 125 – acre Sausal Ranch in 1956. They planted prunes, apples and Zinfandel. Later Leo replanted the ranch with more Zinfandel and Cabernet Sauvignon.

This amazing value comes from 100% estate grown grapes. The deep garnet color displays aromas of black currants, clove and lavender. Along the tasting journey, black cherries begin to pop with hints of pepper leading to a long finish.

Recommended Food Pairings:
Leg of Lamb
Veal Parmigiana
Aged Cheddar Cheese
Sauteed Wild Mushrooms

Cost:
$34.00

Mozzarella Crostini with Candied Walnuts, Honey and Fried Rosemary

Mozzarella Crostini with Candied Walnuts, Honey and Fried Rosemary

Ingredients:
1 baguette (20 half inch slices)
3 Large fresh mozzarella balls
40 Candied or toasted walnuts
Honey (squeezable jar)
2 T. Fresh rosemary leaves
Garlic powder
Fleur de Sel
Olive oil (to brush crostini and fry rosemary leaves)

Slice the baguette to have 20 half inch thick slices. Brush each side lightly with olive oil. Place onto cookie sheet. Dust each one with garlic powder. Toast each side under the oven broiler until golden brown. Remove and let cool.

Pat dry with a paper towel each mozzarella ball. Slice the fresh mozzarella into 20, approximately one third inch thick slices.

The candied walnuts can be purchased already prepared from Trader Joe’s or you can candy at home. To candy the walnuts, place in a large skillet with about 1/3 cup of sugar and ½ teaspoon of salt. On medium heat, toss the mixture together and watch carefully until the sugar begins to dissolve. The process goes quickly. Once the sugar is dissolved and a caramel color is present, place onto a cookie sheet or large plate to cool. You can also simply toast the walnuts in the oven at 350 for about 6 to 8 minutes to develop that rich flavor.

For the fried rosemary, place about 2 tablespoons of olive oil in a small skillet over medium heat. When hot, place the rosemary leaves into the oil. Stir them around and fry for one or two minutes. Remove with a slotted spoon onto a paper towel to drain.

To assemble:

Place the sliced mozzarella on each crostini. Put two of the walnuts on each crostini and drizzle with a bit of honey. Put a pinch of the fried rosemary on each crostini. Sprinkle a pinch of Fleur de Sel on each crostini to add that extra punch of flavor.

Mozzarella Crostini with Candied Walnuts, Honey and Fried RosemaryMozzarella Crostini with Candied Walnuts, Honey and Fried Rosemary

Vanilla Cake with Butter Cream Frosting and Toasted Coconut

Last weekend my Husband and I attended the annual school auction for our Nephews. Every year I bake two cakes to donate to the auction. This year I made a Vanilla Cake with Lemon Curd filling, Vanilla Butter Cream Frosting and topped with Toasted Coconut. The cake went for $150 dollars!

Cake
1 ½ cup butter (stick and a half), softened
3 cups sugar
6 large eggs, at room temperature
2 ¼ cups self rising flour
1 ¾ plus 1/8th cups all purpose flour
1 ½ cup milk
4 t. vanilla extract

Preheat oven to 350 degrees. Grease and lightly flour three 9 x 2 inch round cake pans.

To make the cake: In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy. Add the eggs one at a time, beating well after each one is added. Combine the flours and add slowly until incorporated, alternating the milk and vanilla extract. Divide the batter among the cake pans. Bake for about 20 to 25 minutes or until a knife comes out clean. Let the cakes cool in the pans for about 10 minutes and then remove and finish cooling on a wire rack.

Vanilla Butter Cream Frosting
1 cup butter (2 sticks), softened
8 cups confectioners sugar, about two 1 pound boxes)
½ cup heavy cream
3 t. vanilla extract

In the bowl of an electric mixer, beat the butter on medium speed until creamy. Reduce speed to low and gradually add 4 cups of the powdered sugar and ¼ cup of the heavy cream. Add the remaining sugar and cream. Continue to beat on low speed until blended. Add the vanilla and beat until blended.

Filling and Topping
2/3 Cup Lemon Curd
1 cup toasted coconut

To toast the coconut, place into a large skillet over medium heat. Stir occasionally until you begin to see the coconut develop a golden brown color. Watch carefully and stir until you have mostly golden brown coconut.

To assemble

On a plate, put first layer of cooled cake and spread 1/3 cup of lemon curd over the entire layer. Repeat with next layer of cake. Place the third layer on top. Begin with the top and add frosting and spread. Carefully frost the sides of the cake. When the toasted coconut is cooled, carefully place on top of the cake.

Bure 'Majesty Blend' Cabernet - Napa 2006

Bure ‘Majesty Blend’ Cabernet - Napa 2006

Bure Family wine is owned by former pro hockey star Val Bure and his wife, actress Candace Cameron from Full House. He has a passion for wine and wanted to produce small lots of handcrafted wines. The name is pays tribute to his great grandfather who was a master watch craftsman for the Russian Royal Family.

The premier offering of Cabernet Sauvignon from Bure Family is a combination of 85% Cabernet Sauvignon, 14% Cabernet Franc, and 1% Merlot to create a wine that is dense and rich with a strong backdrop of black currant and licorice. This wine delivers a great balance of blueberry, tobacco, cigar and youthful tannins that reveal the wine’s power with mouth coating flavors of various black fruits and vanilla.

This is a rare opportunity to taste a Napa Cabernet under $100 with serious “cult” wine connections. The grapes are sourced from the same “Meteor” vineyard in Napa that Screaming Eagle winemakers use for their own private Cabernet. The winemaker Luc Morlet is most famous for crafting Peter Michael “Les Pavots” Cabernet ($249 per bottle and 97 points in wine spectator). Only 185 cases of this inaugural vintage boutique cabernet were produced.

Cost:
$76.00

Super Simple Flatbread Pizza

When my husband and I were in Boston a few years ago, we stayed at the Westin Copley Place Hotel.. I was there for a user conference for Monster.com and my husband played tourist for two days until my conference wrapped up. We stayed the weekend and explored Boston – what a terrific city. One night we landed at the hotel’s bar and ordered their “flatbread” pizza. It was so tasty, I wanted to recreate it and ever since, I make this quite often.

Lavosh Bread (1 piece 11 x 9)
1/3 Cup Spaghetti Sauce
1 ¼ Cup “Quattro Formaggio” Cheese Blend (Parmesan, Asiago, Provolone and Fontina)
¼ Cup Diced Scallions
Salt and Pepper

Preheat oven to 400. On a cookie sheet, place the Lavosh bread piece and spread 1/3 cup of your favorite spaghetti sauce. Sprinkle the Quattro Formaggio over the entire Lavosh bread. Sprinkle the scallions and season with a touch of salt and pepper to taste.

Bake for about 10 minutes or until the cheese is browning and bubbly. Cut into 6 pieces and enjoy.

Note: Everything is available at Trader Joe’s. I bought their spaghetti sauce in a jar along with the packaged cheese blend. The Lavosh bread and scallions are also available at Trader Joe’s.

Other variations to try:
(1) Capresse Pizza – Use olive oil, garlic powder, four cheese blend and sliced cherry tomatoes
(2) Sweet Italian Sausage, caramelized onions and four cheese blend
(3) Sautéed Mushrooms with thyme and garlic, olive oil and four cheese blend topped with fresh Italian parsley

Pine Ridge - Cabernet Sauvignon - 2005

This distinctive Bordeaux style blend is complemented by the “Rutherford Dust” characteristics of this historic Napa Valley appellation. The style is created to broaden and fine tune the palate as well as extend the finish. The Rutherford Cabernet Sauvignon, produced since the inception of Pine Ridge in 1978, reflects the attention to detail afforded the entire portfolio of fine wines. The Pine Ridge estate-grown Oakville Cabernet Sauvignon is blended in the Bordeaux style with 86% Cabernet Sauvignon, 7% Merlot, 6% Malbec and 1% Petit Verdot.

This Cabernet is very aromatic with layers of red cherry, blackberry and blueberry is marked by mixed aromas of coffee, tobacco and vanilla. Elegant in structure and balance, this medium to full-bodied Cabernet is teeming with sweet cherry, currant, vanilla and tobacco flavors with firm, cloaking tannins giving way to an extended finish of berries and toasty oak. This wine may be enjoyed now or cellared for ten years.

Recommended Food Pairings:
Grilled Steak with Roasted Fingerling Potatoes
Red Wine Braised Short Ribs served over Creamy Polenta
Bittersweet Chocolate Truffles

Cost:
$67.00

Coconut and Macadamia Squares

These cookies are rich with flavor and crunch from the macadamia nuts. You can make them in various shapes - circles, triangles or rectangles - up to you! Always a crowd pleaser and terrific to bring a batch to your kids school, work or the local fundraising event.

Ingredients:
1 c. (2 sticks) butter
¾ c. powdered sugar
4 t. vanilla
2 ¼ c. flour
1t. salt
1 c. chopped; dry roasted, salted macadamia nuts

1 egg white plus 1 t. water, beaten in a small bowl
1 c. sweetened shredded coconut

Use an electric mixture, beat butter until light and fluffy. Gradually add the ¾ cup powdered sugar until combined. Add the vanilla extract and salt. Add the flour gradually until all combined. Add the macadamia nuts and mix until incorporated. Chill dough for about 20 minutes.

Preheat the oven to 325. Divide dough into 3 balls. Work with one ball at a time. Flatten into a disk that is about ½ inch thick. With a knife, slice one inch wide strips. Each strip is then cut into one inch squares. Repeat the above process until all the dough is used. Place onto cookie sheets. Brush each cookie with a pastry brush the egg white mixture. Place a small pinch of the sweetened coconut on top of each cookie.

Bake for about 18 minutes. Remove and place onto wire racks to cool. Transfer to an airtight container to store.

Helen's Lasagna

A few years ago my husband and I took a weekend trip to Tahoe with our friends Helen, Phil and their son Graydon. We each took a night to prepare dinner and Helen made this super simple Lasagna. Since our trip, I have added my own twist to her recipe. The flavors come from the ricotta mixture and the spicy Italian sausage.

Ingredients:
1 package (8oz) Lasagna Noodles
1 16 oz. package of Mozzarella Cheese grated
1 15 oz. container Ricotta Cheese
1 egg
2 t. dried oregano
2 t. dried parsley
1 T. garlic powder
½ t. salt
6 grinds of pepper
1 large onion (diced and sautéed in 1 T. of butter until translucent)
2 lbs. (10 links) spicy Italian sausage
1 c. parmesan cheese
6 c. spaghetti sauce (two 24 oz. jars or 6 cups homemade)

Over medium heat in a large skillet, cook sausage. After 5 minutes of cooking, cut each one in half to speed the cooking time. Continue to cook until completely done. Let cool for a few minutes. Place half into a food processor and pulse into small pieces. Continue until all sausage is processed. Place into a bowl and set aside.

Cook lasagna noodles “al dente” according to the packages instructions. Once they are done, drain the water and set aside. Toss a bit of olive oil over all of them to prevent sticking.

In a bowl, add the ricotta, egg, dried oregano and parsley along with the garlic powder. Add the salt and pepper. Stir until combined. Grate the mozzarella cheese and set aside.

To assemble:Preheat oven to 350. Use a 9 x 13, glass, ceramic or cast iron pan. Spread 1 cup of spaghetti sauce over the bottom of the pan. Place 5 noodles in the bottom of the pan, covering completely. Spread 2 cups of spaghetti sauce over noodles and then spread the ricotta mixture over the sauce. Sprinkle half of the sausage along with half of the sautéed onions. Sprinkle one cup of the grated mozzarella cheese and 1/3 cup of parmesan cheese.

Place the other 5 noodles on top and cover completely. Spread 1 cup of spaghetti sauce over the noodles. Add the other half of the meat over all the noodles along with 1 cup of the grated mozzarella cheese. Sprinkle the rest of the sautéed onions and 1/3 cup of parmesan cheese.

Top with the remaining 2 cups of spaghetti sauce and spread evenly. Sprinkle 2 cups of Mozzarella cheese to cover entire pan and sprinkle 1/3 cup of the parmesan cheese.

Bake for about 1 hour at 350 until brown and bubbly. Let sit for about 5 minutes prior to cutting. Heat up additional spaghetti sauce and place each square slice on top of the sauce for extra richness and flavor. Enjoy!

Black Forest Ham and Jarlsburg Cheese Pinwheels

These are so simple to make and a bit hit with your guests. The earthiness of the ham and cheese along with rich pesto is a treat for any palate. If you are looking for an easy appetizer, this can made a day ahead of time. Simply wrap in plastic wrap and store in the refrigerator.

Ingredients:

1 sheet puff pastry
2 - 3 T. prepared pesto
5 thin deli slices of Jarlsburg cheese
4 thin slices of deli black forest ham

Makes about 18 pinwheels

Defrost a sheet of puff pastry until able to unfold without cracking. Place onto a large plastic cutting board. Using a rolling pin and a pinch of flour sprinkled over dough, slightly flatten to smooth the dough.

Spread 2 tablespoons of prepared pesto over the puff pastry. If you need the other tablespoon, use it. Place four of the Jarlsburg slices in each of the four corners. Break one in half and place in the middle. Place the four pieces of the ham over the cheese. Carefully roll tightly the entire piece of prepared puff pastry. Chill for about 30 minutes.

Preheat oven to 350. Using a sharp serrated knife, cut the dough every half inch until the end is reached. Should be approximately 18 slices and you can simply double recipe to make more. Place about 12 per cookie sheet, giving about an inch in between to allow for cooking expansion.

Use a spatula to lift each one onto a beautiful serving platter. Serve immediately. Enjoy!

Meritage - Tin Barn Vineyards - 2004

Tin Barn Vineyards is a collaborative effort of winemaker Michael Lancaster and his four partners. Their dream came together in the “Tin Barn”. It is a classic Bordeaux blend or Meritage, with an outstanding combination of flavors and textures. This wine has a deep, dark red color with hints of luscious clove, spice and deep berry notes. The ultra smooth tannic structure is a result of the Merlot and Cabernet Franc blend with finishes of toasty oak.

Recommended Food Pairings:
Wild Mushroom Tart
Roast Lamb with Pancetta and Rosemary
Smoked Chicken Salad with toasted walnuts

Cost:
$29.00