Deviled Eggs with Pimentos

Deviled Eggs with Pimentos

Deviled eggs are the one thing that I instantly think of my Mom. This is a signature dish for her to make for the holidays and beyond. It is often requested by my husband when we have dinner at my parents house.

8 large eggs
5 T. Mayonnaise
Large pinch of cayenne pepper
1 t. Dijon mustard
Salt and pepper
Paprika for dusting
8 Green olives with pimentos
1 t. Cider vinegar

To prepare the eggs, put them in a pan covered with cold water and slowly bring to a boil. Add 1 t. cider vinegar to the water. Once boiling, reduce to low heat, cover and simmer for 10 minutes. Once cooked, let cool under cold water. Use a large bowl with ice cubes and water to cool. When cooled, under cold water, gently crack the shell and remove.

Cut each egg in half lengthwise and remove yolks into a bowl. Add the Dijon, mayonnaise and cayenne. Stir together until creamy. Add salt and pepper to taste. Place about two teaspoons plus of the egg mixture into each egg and add more if required.

Remove pimentos from the olives and slice the olives into 16 slices. Cut the pimentos in half. Decorate the top of each egg with a slice of olive and pimento. Dust with the paprika and chill until ready to serve

Garlic Croutons and Chorizo

Garlic Pan-Fried Bread and Chorizo

7 oz. Chorizo, outer casing removed
5 Thick slices – Day old country bread, cubed
Olive oil for frying
5 Cloves garlic, finely chopped
3 T. chopped fresh flat leaf parsley

In one pan, add enough olive oil to generously coat the pan and toss in the bread cubes. Turn on medium heat and toss the bread until completely coated. (Add more olive oil if needed) Cook for about 5 minutes or less until the bread is toasted, while tossing frequently. Before removing from pan, add the garlic and toss around until cooked – about one minute. Remove and let cool on a plate. Add the chorizo and cook for about 3 to 5 minutes until cooked. The chorizo will crumble and create a bit of oil. Drain into a colander with a lining of paper towel. This will absorb the excess oil before mixing with the bread cubes.

Wipe down the pan of excess chorizo oil and add the bread cubes back along with the chorizo. Heat for 1 to 2 minutes until hot and add to a serving bowl. Sprinkle with the parsley and serve.

Sauteed Garlic, Lemon and Parsley Mushrooms

Sautéed Garlic, Lemon and Parsley Mushrooms

1 pound white mushrooms, trim stem and brush clean
5 T. Olive oil
4 Garlic cloves, finely chopped
¼ C. Fresh lemon juice
Salt and pepper
3 T. Flat leaf parsley, chopped

In a large skillet, heat the olive oil on high. Add the mushrooms and heat until the mushrooms have absorbed the oil. Reduce to medium heat and continue to cook until they are glossy and browned. (About 5 minutes) Add the garlic and cook for a couple minutes over medium heat. Finish with the lemon juice and cook for 30 seconds. Add the parsley and toss together. Serve hot.

Spanish Inspired Appetizer Platter

My Spanish inspired appetizer plate is super quick and can be served for your next Tapas party. Simply put your favorite crackers on a large platter along with Manchego Cheese, Marcona Almonds, Fig Cake and Quince Jam. All of the flavors compliment each other incredibly well. Serve with Sangria or your favorite Spanish wine.

Manchego cheese is a sheep’s milk cheese made in the La Mancha region of Spain. Manchego is aged for three months or longer, and is semi-firm with a rich golden color and small holes. It ranges from mild to sharp, depending on how long it is aged. Let’s is sit out for about 30 minutes prior to your guests arriving; the flavors fully develop when it is not cold.

The Fig Cake was purchased from Whole Foods Market. It is a rich, dense and extremely tasty addition to your cheese platter regardless if you are having a Spanish theme. It is best at room temperature and pre-sliced to make it easy for your guests to enjoy.

Went to a popular fruit stand on highway 121 in Sonoma. From the road it looks like all they sell is fruit, but once you go inside, there is so much more. The selection of jams is wonderful. Picked up a Quince Jam made by Casa Giulia. Thought this would be a wonderful addition to the other flavors. Quince’s roots lie between the Caspian Sea and the Black Sea, a mountainous region called the Causasus that touches northern Turkey and Iran as well as Southern Georgia. The quince is not as shiny as an apple or as brilliant as a persimmon, but rather a cross between an apple and a pear. Since it is hard and produces natural pectin when cooked, it is ideal for jams and preserves.

Marcona almonds, native to Spain, are traditionally served after being lightly fried in oil and dusted with salt. These large, flat almonds are more crunchy and flavorful than the normal American kind. They are smoother and juicier with an incomparably sweet delicate taste.

Sangria and Tapas Dinner with Friends

Our fabulous friends Mark and Dean, who relocated late last year to Arkansas from the Bay Area, were in town visiting. (Charles and I miss them and know they will be back someday) I decided to create a special menu just for them with Sangria and Tapas as the theme. There is nothing better than have little bites of goodness and then moving onto a new bite a few minutes later.

Tapas are small irresistible mouthfuls of some savory served with chilled wine, beer, sherry or sangria. They are a national institution in Spain and enjoyed with enthusiasm in almost every bar before lunch or dinner. The word “tapa” means lid, and comes from the sliced of bread that the innkeeper would place on top of a person’s wine glass to keep out the flies and dust between sips. The Andalucians then thought of the idea of balancing some kind of small food on top of this piece of bread, and tapas were born. Spain is definitely on my bucket list!

Menu:
Handcrafted Red Wine Sangria
Spanish Appetizer Platter with Manchego Cheese, Quince Jam, Fig Cake, Marcona Almonds and Crackers
Citrus, Thyme and Garlic Olives
Grilled Shrimp with Mediterranean Sauce
Deviled Eggs with Pimentos
Roasted Pork Tenderloin Crostini with Quince Paste
Roasted Bell Pepper Salad with Sherry and Garlic Dressing
Garlic Croutons with Chorizo
Sautéed Garlic and Lemon Mushrooms


























Quick Entertaining Tips:
1. Create menu and shopping list a week prior to the party
2. Take care of shopping two days prior to the event
3. Prepare as many items the day prior and place into plastic containers
4. Determine the order of the items to be served by cooking time
5. Walk through your preparation and visualize your dishes a few days before
6. Empty your dishwasher prior to the event
7. Set table a day before the event and shine your glassware
8. Create your ipod play list a week prior with Spanish music
9. Light candles an hour before
10. Arrange the appetizer platter 45 minutes prior to your guest’s arrival – cheese is better at room temperature
11. Enjoy your own party!

Perfect French Madeleine's

History shows that dating back to the 18th century in the French town of Commercy, in the region of Lorraine, the story is told that a girl name Madeleine made them for Stanislaw Lezczynski, Duke of Lorraine, who loved them and subsequently gave some to his daughter, Marie, the wife of Louis XV. Their popularity grew after that. Made famous by Marcel Proust in his novel, 'Remembrance of Things Past' in which he wrote: "She sent out for one of those short, plump little cakes called 'petites madeleines', which look as though they had been molded in the fluted scallop of a pilgrim's shell”.
These are perfect little cakes that can be eaten plain, with a sprinkle of confectioner’s sugar or dipped in melted chocolate. The texture and flavor is extremely satisfying and I bet you can’t just eat one – I dare you!

Perfect French Madeleine’s

½ C. Melted butter
2 Eggs
1 C. Sugar
1 C. Flour
1 T. Brandy
1 t. Vanilla

Preheat oven to 350.

Melt the butter in the microwave and let cool. In a large bowl, whisk the eggs and sugar together. Over a double boiler, gently heat the mixture until luke warm and whisk consistently. Remove from the heat and beat until light and fluffy with the whisk. Strive to incorporate as much air as possible, so the little cakes come out light.

Gradually add the flour and whisk together. Then add the melted butter and combine well. Finally add the brandy and vanilla and combine.

Using a non-stick Madeleine pan (purchased mine from Williams-Sonoma). Spray each mold with non stick cooking spray to ensure they do not stick. Add about one tablespoon of the mixture to each cookie mold depression. Cook for about 9 minutes until delicately brown. Cool for a few minutes and then using a sharp paring knife gently lift each cookie onto a wire rack to cool with the shell side up. Once completely cool, then dust with confectioner’s sugar and enjoy! Store in an airtight container – best used within a day or two.

Chez Panisse in Berkeley

Our monthly Restaurant Club is in full swing with our lunch at Berkeley’s landmark restaurant – Chez Panisse. Brenley and Lynette traveled from Marin to meet me there. While waiting, I enjoyed the wonderful music, admired the busy kitchen with young chefs abounding and the folks checking in at the reception area. It was Lynette’s pick this month and what a wonderful choice she made. Such a historical culinary landmark known all around the world and today was our opportunity to taste the cuisine that Alice Waters is so famous for.

Alice Waters, chef, author, and the creator/owner of Chez Panisse, is an American culinary icon whose philosophy maintains that cooking should be based on the best and freshest ingredients that are produced locally. Alice is the pioneer of “California Cuisine”. Over the course of nearly forty years, Chez Panisse has helped create a community of local farmers and ranchers whose dedication to sustainable agriculture assures the restaurant a steady inventory of fresh and pure ingredients. Alice is the author of eight cookbooks, including Art of Simple Food: Notes and Recipes from a Delicious Revolution.

Our waiter had worked there for six years and provided outstanding service. The Chez Panisse signature water vessel came with three small water glasses along with earthy bread and butter for the table to share. After reviewing the lunch menu we made our selections, so we would be able to steal tastes from each other to complete the entire dining experience. I started with a glass of 2008 Rioja Blanco, Ostatu from Spain. (Dry but fruity white wine which was perfect for my lunch choices.) First course was Celery Soup with Crème Fraiche and Chervil. Lynette ordered a glass of 2008 Touraine Sauvignon, Francois Chidaine from France. She began with Avocado and Beet Salad with Ginger Vinaigrette. Brenley was in the mood for coffee and they serve Blue Bottle Coffee – delicious! She started with the Baked Andante Dairy Goat Cheese with Garden Lettuces.

For our main course, Lynette and I chose the Northern Halibut Baked in the wood oven with Green Beans, Sweet Peppers and Aioli. The aioli was made with hints of tarragon and went perfectly with the baked halibut. Brenley selected the Magruder Ranch Pork Leg with Fried Shoestring Potatoes, Broccoli di Ciccio, and Tapenade. The shoestring potatoes were outstanding!

No meal is complete without dessert! We selected the Black Mission Fig Tart with wild Fennel Ice Cream and Donner Trail Peach and Raspberry Shortcake with Vanilla Cream. I was incredibly curious about the fennel ice cream and the slight fennel flavors, along with the creamy custard made this ice cream a complete hit. It balances the crispy tart and earthy baked figs. The shortcake was crunchy but tender and a complete classic.

Would return to Chez Panisse in a heartbeat and recommend that every person have this on their bucket list!

Three Terrific Wines - Dumas, Kathryn Kennedy and Ehret Family Vineyards

Dumas - Reserve Cabernet Sauvignon – 2006

This is a sophisticated wine that impresses from the first sip including the dense purple color, the scents of lavender and crème de cassis, the super silky smooth texture. Enchanting flavors include a symphony of ripe plums, blackberries, and deep dark chocolate and mocha in the mid-palate. The finish includes a hint of savory spices including truffle, cherries and toasty oak flavors. Only 56 cases produced. ($70 per bottle)

The bottle is has a brilliant red wax over the top of the bottle. Why wax? In addition to the aesthetic appeal, wax is generally regarded as the most effective method to preserve a wine bottle closure for long term aging.

Kathryn Kennedy – Lateral - 2005

What an amazing wine for only $36.00 – a terrific value! The complexity and mouth feel gives it the ability to pair with just about any dish. Medium full bodied blend of 54% Merlot, 17% Cabernet Franc, 17% Cabernet Sauvignon, 6% Petit Verdot and 6% Malbec. Lateral is inspired by the famous wines of the St. Emilion district of Bordeaux. The blending of the Merlot and Cabernet Franc is the cornerstone of this model. Lateral utilizes multiple vineyards and from more than one region. Marty Mathis and Chris Condos are the winemakers and have made over ten vintages.

Ehret Family Winery – Cabernet Sauvignon - 2006

This is such a lovely wine that is under discovered and a value at $40 a bottle. During fermentation skin contact lasted for about 21 days. The wine was aged in 100% French oak barrels (70% new oak) with medium toast for 20 months.

The taste of this wine has benefited greatly from the origin of, and agricultural practices used in the vineyard. It is currently dark in color displaying a fruit with rich, distinctive flavors and intense aromas. The mouth feel is soft, with tannins that are not overpowering, and silky with a long-lasting finish. This wine will age beautifully and will continue to thrive in the bottle for the next 10 years.

BBQ Pork Sliders

BBQ Pork Sliders

Ingredients:
1 Pork Tenderloin
1 ½ C. Stubbs Original BBQ Sauce or your favorite
1 C. Red Cabbage, Finely Shredded
2 Medium Onions
5 T. Butter
1 t. Sugar
Salt & Pepper
8 Sweet Hawaiian Dinner Rolls, Cut in half and toasted


Pork Tenderloin:Take the tenderloin out of the fridge 30 minutes before cooking. Prep the tenderloin by removing the fat and silver skin from the meat. Salt and Pepper all sides of the tenderloin. Preheat the oven to 350 degrees. Put about 2 tablespoons of olive oil in an ovenproof skillet and sear the tenderloin over medium-high heat to brown all sides, about 3 minutes in all.

Place skillet in the oven and roast 30 minutes, until internal temperature is 145 degrees. Completely cool, so you can slice extremely thin and shred. Once the pork is shredded, place into a sauce pan with the BBQ sauce and cook until heated.

Caramelized Onions:Peel and cut in half lengthwise the onion. Then proceed to thinly slice each half of the onion. Melt the butter gently in a large saucepan and add the onions. Toss to completely coat the onions with the melted butter. Add the sugar, salt and pepper. Cook the onions over medium heat until caramelized. (Lightly brown) Set aside to cool.

Assemble:
Lay each roll in half with toasted side up. Spoon about 2 tablespoons of BBQ pork mixture on the bottom bun, then top with one tablespoon of caramelized onions and a big pinch of the shredded cabbage. Top with the other half of the toasted bun. Enjoy!

César on Piedmont Avenue

It is customary in the Mediterranean region to enjoy Tapas with friends and family. Tapas are small bites or appetizers or little mouthfuls. In Spain, this tradition began in the southeastern region where sherry is made when innkeepers would put little plates on top of the sherry glasses (copitas) to keep out the flies and dust. In time, they began to add little bits of bread, cheese or ham to the little “covers,” or tapas, and a wonderful tradition was born. Tapas bars and restaurants are popping up all over the United States and are a wonderful way to enjoy an abundance of flavor profiles. They can be enjoyed before the meal or as the meal – you decide.

Chef Maggie Pond, chef at César recognized the Tapas tradition by offering authentic tapas made from the finest Spanish ingredients combined with the unparallel fresh meat, seafood, and produce found all over the San Francisco Bay Area. Maggie has traveled throughout Spain and continues to go back each year to scour the markets for new ingredients, and to eat and cook in the finest tapas bars in Barcelona, Madrid, and San Sebastián.

Today my long time friend Helen and I ventured to Piedmont Avenue in Oakland to try this recognized restaurant – César. We enjoy adventuring to new places around the Bay Area and César certainly did not disappoint. From the friendly service to the intensely delicious flavors of the tapas, we were in foodie heaven.

We decided to sit outside, since the temperature was a perfect 78 degrees and not windy. (Great people watching too) We figured it was 5:00 somewhere in the world and ordered a couple Sangrias. One word – WOW! The red wine flavored with a ting of brandy and fruit and finished with fizzy water was absolutely refreshing.

Reading through the menu there were so many choices that looked incredible. We started with the Gazpacho and it was like no other gazpacho I have ever had. Not the typical diced vegetables in tomato juice. It was finely pureed yellow tomatoes pushed through a sieve and water was added. Lightly seasoned with sherry vinegar, salt and pepper and accented with small dices of cucumber, red bell peppers and red onions. Garnished with a rustic piece of toasted bread and a drizzle of olive oil.

Next we feasted on “Albondigas con Garbanzos” which was lamb meatballs with garbanzos and spinach in a smokey paprika broth. Rich, hardy and extremely flavorful. Now onto the “Montaditos on Toast” and we had the dry cured pork loin on a baguette slice with quince jam. The combination of sweet, yeast and earthy pork was out of this world. Final tapas were “Fried Manchego Cheese with Romesco Sauce”. It was perfectly executed with a crispy crust of herbed bread crumbs and an earthy romesco sauce that had just a slight crunch of almonds.

What would a great meal be without a dessert? Staying true to the Spanish tapas theme, we decided to share the “Churros con Chocolate”. The churros were still warm with sweet sugar coating and the warm chocolate dipping sauce has a slight orange flavor. Perfect ending to a perfect lunch!

Cesar
4039 Piedmont Avenue
Oakland, CA 94611
(510) 985-1202
http://www.barcesar.com/piedmont/

Celebration Lunch

Celebration Lunch

One of my teams had a milestone goal to hit and they achieved it earlier than expected. The reward was a lunch cooked by me at the office. I set up the table with a nice table cloth, poppers for celebrating and nice dishes and flatware.

Everyone has been working extremely hard and to take an hour out of our busy day to celebrate and enjoy each others company was a rare event.

Menu:

Pecan and Parmesan Dip with Endive
Grilled Ham & Cheese Finger Sandwiches
Roasted Tomato Soup
Chocolate Torte with Pecan Crust and Artisan Caramel Sauce

Summer Corn Soup with Crispy Bacon

Corn Soup Recipe

4 Cups Fresh Corn Kernels (Can use frozen)
7 Cups Chicken Stock
2 large onions, diced
3 Garlic cloves, minced
½ t. Red pepper flakes
Salt/Pepper to taste
8 oz. Bacon, cooked and crumbled
2 T. Chives, finely diced
1/3 cup whole milk or half n half

With a sharp knife, cut off the kernels of corn off the cob into a large bowl. In a large stock pot, add the bacon and cook until crispy. Set aside on a paper towel to drain and cool. Keep 3 tablespoons of the bacon grease to cook the onions and corn in. Sauté the onions for about 8 minutes over medium heat until soft and translucent. Add the garlic, corn and red pepper flakes. Cook for another 3 minutes. Add the chicken stock, salt and pepper. Increase the heat to medium high and bring to a boil. Reduce heat and simmer for 30 minutes.

Use a food processor and blend the soup in batches until smooth. Return to the pan and add the milk or half n half. Season again to taste with salt and pepper. Garnish with the bacon and chives.

Enjoy!

Impromptu Dinner with Friends

Last Sunday we had an impromptu dinner party at our house with our friends Geoff and Kim. The four of us were out all day together on a flying adventure and decided to enjoy dinner together. I had made a Fava Bean Crostini the night before, so the appetizer was taken care of. Now for the starter course – I was inspired by all of the fresh corn from Brentwood and decided to make a corn soup on Saturday night. With soup, there is typically enough for an army, so I was able to check off the starter for our dinner.

Keenan - 2004 - Cabernet Sauvignon - Napa Valley

Keenan Cabernet Sauvignon was an amazing bottle of wine. We enjoyed it a few weeks ago at Lark Creek Steak in San Francisco and the wine seemed to get better and better. The bottle is moderately priced at $45.00 but the aroma and flavors will knock your socks off.

The 2004 Cabernet Sauvignon is composed primarily of grapes grown on Keenan’s Spring Mountain District Estate, with the other fruit from selected vineyards within Napa Valley. Typically the grapes are harvested at the beginning of September and the final ones at the end of the month. Grapes are processed and fermented for almost two weeks. The barrel is a combination of new French oak and American oak, and the wine is aged for twenty months.

Excerpt from Robert M. Parker, Jr.'s, The Wine Advocate
Issue # 168, December 26, 2006

92 Points

“Classic aromas of cedar, black currants, licorice, graphite,
and spicy oak emerge from the full-bodied, powerful,
opulent, opaque purple-colored 2004 Cabernet Sauvignon.
This concentrated, rich, impressively-endowed Cabernet is a
steal for the price. Moreover, it should drink well for 15 or
more years."

"Kitchen on Fire" - A Cooking School in Berkeley's Gourmet Ghetto

For Christmas, my sister was both creative and thoughtful by purchasing a cooking class for my Mom, me and our sister-in-law. She originally purchased from a cooking school that unfortunately went out of business. We all did some research and found “Kitchen on Fire” in Berkeley’s Gourmet Ghetto area. We wanted a “hands on” class and also had an interesting menu with something that would please all of us.

Kitchen on Fire was founded in 2005 seasoned restaurateur and author Olive Said and chef and caterer MikeC.  MikeC. can also be seen on the PBS show, “Hippy Gourmet Show”. The classes range from cooking 101 to baking to corporate teambuilding workshops.
























We chose a class entitled, “Deliciously Quick Weeknight Meals”. The class had about 20 attendees from your novice to experienced cook. Having all experience levels made the class interesting. Chef Olive kicked off the class with his french accent and briefly went through the menu and highlighted a few techniques for each dish. Once he spun through and discussed the dishes, we were all set free to choose a dish we wanted to work on. I have been to several cooking classes and this one was the first time everyone was not assigned a dish to work on. We were able to work on a particular dish and then rotate to another one, to learn as much as possible.

Both Chef Olive and Mike were full of personality and very knowledgeable. Everyone in the class seemed to have a great time and the three hour class went by quickly. My favorite dish of the night was the “Grilled Roasted Prawns with Tomatoes and Feta Cheese”.

The menu consisted of:
Panzanella Bread Salad
Peas and Spinach Risotto with Truffle Oil
Grilled Roasted Prawns with Tomatoes and Feta Cheese
Chards and Carrot Lam Soup with Lemon
Sauted Steak in Sauce Marchand De Vin with Roasted Potatoes & Turnips with Rosemary
Pear Pound Cake (Quartre-Quart Aux Poires)

If you want a fun cooking class with chefs who have personality plus, then check out a class or two at Kitchen on Fire.


















A group photo - My Mom, Sister Cathy, me and my Sister-in-Law Therese. A good time was had by all!

Bottega in Yountville

The Bay Area has a plethora of outstanding restaurants that are waiting for everyone to experience. There are so many to choose from and every inspiration is represented here: Fine dining in San Francisco to casual dining in Wine Country and everything in between. With a couple friends, we recently started “The Restaurant Club” and our goal is to choose a new dining destination each month and have lunch on a Saturday. The person who chooses the restaurant picks up the bill and then we rotate to the next person.

Yesterday, it was my turn and I selected Michael Chiarello’s new venture in Yountville, named “Bottega”. (http://www.botteganapavalley.com/) A quick tip – use Open Table to make your reservations. It is quick, simple and free. They send a confirmation along with a reminder through your email. Sign up today, if you are not already a member. (http://www.opentable.com/)

Bottega is located in beautiful downtown Yountville in Napa Valley. It is rustic yet elegantly refined with warm colors, rich woods and stone. It feels like you are in an upscale Napa home and very inviting. We sat next to the striking wine room with cabinets of wine all around and an innovative chandelier with antique looking spoons dangling, and a large wood dining table.



















The service was spot on and our waiter was knowledgeable, attentive and friendly. There was fresh baked bread with a sauce of olive oil, parmesan cheese, red pepper flakes and a touch of garlic to spread on top – outstanding. Enjoyed a glass of Frank Family 2007 Chardonnay. (http://www.frankfamilyvineyards.com/) For the first course, I had the signature dish, “Polenta under glass”. It was a rich, creamy polenta with a slight crust of parmesan cheese and topped with caramelized wild mushrooms. Next to the glass was a small container with balsamic game sauce. The concept is to pour the polenta and mushrooms onto the plate and top with the balsamic sauce. The flavor combinations were out of this world.

Next course was the Smoked and Braised Natural Short Ribs with preserved-lemon spinach and smoky jus. The meat was incredibly tender – no knife required. We shared the dessert of white chocolate Panna Cotta with rhubarb fritti and Madeira rhubarb pappardelle. The Panna Cotta was so smooth and rich with a hint of cardamom. Simply delicious! Accompanied the wonderful dessert with a perfect cappuccino and just had a most glorious meal.



















Had to pick up a few baked goodies from Bouchon Bakery (http://www.bouchonbakery.com/). The line was out the door but so worth the wait. Picked up a pain de campagne for dinner, a vanilla and espresso macaron, a package of their signature chocolate bouchons and some homemade doggie biscuits for Max.


























Restaurant Club - Lynette, Brenley and myself!

Herbed Fritters with Pesto Aioli

Herbed Potato Fritters

These are the most divine little appetizers I have had in a long time. The flavor combinations are out of this world. Take a bit of time but well worth the effort!

Ingredients:

1 lb. Russet potatoes (About 2), peeled and cut into cubes
Sea salt
2 C. Flour
2 t. Fresh herbs, chopped (Thyme, parsley, rosemary, marjoram)
3 T. Scallions, sliced thin and slightly minced
1 T. Grated lemon zest
1/2 t. finely minced garlic
Fresh ground pepper
2 Eggs
½ C. Olive oil
Vegetable oil for frying

For the starter:
¼ C. warm water
1 T. Flour
1 ¼ t. Active dry yeast

Pesto Sauce:
½ C. Mayonnaise
¼ C. Prepared Pesto

Step one: Make the starter for the fritters. In a small bowl, combine the water, flour and yeast. Mix well and set aside in a warm place to activate and is covered with small tiny bubbles. (Should take approximately 45 minutes to rise)

Step two: In a large pan, boil water with a tablespoon of salt added. Add the prepared potatoes and reduce heat to medium. Let them cook for about 15 minutes or until very tender. Drain and place into a bowl. Mash with a fork. Cool completely.

Step three: In a large bowl combine the cooled potatoes, starter, flour, herbs, scallions and lemon zest. Mix well. Add the eggs and olive oil and combine. The batter will be thick and sticky. Cover the bowl with a towel and let rise in a warm place until it doubles in size. About 1.5 to 2 hours.

Step four: Pesto sauce is made by mixing ½ cup mayonnaise and ¼ cup prepared pesto.

Step five: Use a wok or minimum 8 inch deep stock pot. Add enough oil to reach 3 inches. Bring oil to 375 degrees. Each fritter will be about a 1 tablespoon of batter. Add enough fritters to the pan without over crowding. Carefully flip with a slotted spoon to prevent over browning. (Should take about 2 to 3 minutes) Place onto a cookie sheet lined with paper towels to drain.

Step six: Serve quickly onto a warm platter. If making in advance, up to one hour before your event, you can keep in a 250 degree oven.

(Adapted from Michael Chiarello's recipe - from his book "At Home with Michael Chiarello")

Asian Inspired Dinner Party

We invite my cousin Ed and his lovely wife Paige over for dinner. They have an incredible wine cellar at their house and enjoy collecting Bordeaux wines. Since the theme tonight is Asian inspired, they brought over a Gewurtztraminer to enjoy. In addition, they gave us a 2002 Spring Mountain Winery Cabernet Sauvignon to put in our cellar. (It is going to be hard to wait to enjoy that bottle).

Several months ago, I visited the Pleasant Hill Wine Merchants http://www.pleasanthillwinemerchants.com/ and was turned on to Bex Reisling – what a find! Both whites complimented the meal wonderfully and were such classics for the Asian inspired dinner. We enjoyed wonderful conversation, memories, food and wine.

Menu:

Shrimp and Pork Shumai with Spicy Dipping Sauce
Tom Kha Gai Soup (Coconut Lemongrass & Chicken Soup)
Grapefruit, Jicama and Water Chestnut Salad
Simple Pad Thai
Triple Sorbet – Mango, Raspberry and Pomegranate with Fortune Cookie

Wines:

Husch – Gewurtztraminer – Anderson Valley – 2006
Tasting Notes: The nose opens up to a slight spearmint, asian pears and a hint of fresh cut wood. Soft and delicate mouthful with soft notes of lemongrass and a tinge of oak. Very soft sweetness and finish is very clean.

Bex – Reisling - Mosel-Saar-Ruwer, Germany – 2006
Tasting Notes: This is a delicious wine with just enough sweetness to give it a refreshing edge. Not overly-sweet, just enough. Loaded with peachy fruit and a layer of acidity against the fruit, the wine drinks so easily. Notes of honey, pear, apricot and minerals linger in the palate afterwards. Drink this refreshing Riesling with dinner or by itself.

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.