Simple Onion Tart

Puff pastry is one of those magical foods that are always in my freezer. I know that I should one day learn how to make this glorious, flaky, buttery treat, but until then, the frozen variety is perfect. From “palmiers” to “brie en croute” to “beef wellington”, this versatile unleavened pastry contains several layers of butter, which gives it all those wonderful layers.

A perfect wine pairing would be a subtle Pinot Gris or Viognier. I made this a few weeks ago for a cocktail party and barely a crumb was to be found.

Simple Onion Tart

1 Sheet puff pastry
2 Medium onions
3 T. Butter
2 t. Fresh thyme leaves
1 t. Sugar
Salt and pepper
1 egg + 1 t. water

Peel the onion and cut in half lengthwise, then slice thin. Over medium heat, melt the butter, add the sliced onions. Toss the onions so the melted butter covers the onions. Season with salt and pepper and add the sugar. Toss and continue to cook, until the onions are a golden color but not too dark. Add the thyme leaves and toss. Set aside to cool for a few minutes.

Preheat the oven to 400 degrees.

On a large cutting board, place the puff pastry and lightly roll to smooth out any lines. Score around the pastry with a one inch boarder. This will enable the pastry to puff around the edges. Place the cooked onions in the center and spread to the score line. Mix the egg and water together. Using a pastry brush, place the egg wash around the edges to assist with adding a deep golden color to the crust.

Place on a baking sheet and cook for 15 to 20 minutes or until the edges are golden brown. Remove and cut into squares for serving. Enjoy with a light salad or alone.

Italian Wine Bar + Crostini Recipe + "Thinking, Eating and Drinking" Part 2

Tuesday night was the second of six classes – “Thinking, Eating and Drinking”. This week we traveled to Italy, figuratively that is. With the theme, “Italian Wine Bar”, we were transported to Italy for the evening. What an absolute treat, especially after a long day at work, it was a terrific way to unwind by eating and drinking – what could be better for a foodie.

Italian wine bars are more social institutions than anything else. At an Italian wine bar you’ll find delicious crostini, small slices of bread spread with chicken liver pates, olive tapenade and perhaps even white truffles and butter, as well as bruschetta with fresh tomatoes and basil. For those wine bars with tables, plates of local cheeses and salumi are usually available, as well as hot pasta or, the special of the day. In Florence and Rome the wine bars are called vinaio, or enoteca or fiaschetteria. In Venice they’re called bacari.

We focused on “Country Wines” and had a gathering in Italy versus a class. Our palates are being embraced and opening up with new characteristics of flavors in the wines. As Chad points out during the class, “All great wines come from crappy soil”. In other words, the soil or terroir needs to be rugged and not perfect. The grapes thrive in this type of soil. We focused on making the connection between food, wine and life. If you think about it, these three interchange on a daily basis, from dinner with your family to dining at the fancy restaurant in your favorite city. We make connections all the time and once your awareness is awakened, the conversations begin.

Suzanne prepared a beautiful platter of crudités, featuring multicolored spring radishes and carrots along with fresh fennel. A simple preparation with leaving some of the natural leaves and stems enhanced the presentation. The flavor was enhanced by a bit of lemon juice and Malden salt tossed on the veggies, then arranged on the platter. (I made it for Charles and I for Thursday evening - photo above) We enjoyed our first wine; MV Russian Prosecute did Valdobbiadene which originates north of Verona, in the Veneto region of Italy. This was fresh; dry wine is reminiscent of ripe pears and sweet apples.

Time to continue to taste wine with our next selection, 2008 Santa Caterina Vermentino, from the Ligurian DOC of Colli di Luni. Aromas of flowers, rosemary, straw, grapefruit and apple introduce the flavors to follow on the palate. Bone-dry, with a chalky mouthfeel, this wine shows a perfect balance between lively herbaceous fruit and a hint of minerality. With fava beans in season, we enjoyed a fava bean puree on a crisp crostini with a shaving of ricotta salada on top. I have included my recipe for Crostini with Edamame and Parmesan Reggiano at the end of the posting. Perfect with the wine!

Onto the 2008 Cantina Tollo Pecorino which is from Abruzzian village of Tollo. This wine has body/weight associated with it along with a creamy mouth feel. Aged in neutral wood, it has hints of melon, ripe mango, honey and a nutty macadamia flavor. We associated a “maderized” or oxidized quality to the wine.

We experienced unique white wines and now the journey continues to the red country wines. First was a 2008 Grosjean Gamay from Valle ‘ d aosta which is right under Switzerland. Just a side note, my husband and I went to Europe for our honeymoon almost 12 years ago. One of our stops was Switzerland and our hotel sat at the bottom of the famous Matterhorn. Typically this famous mountain is shrouded in fog, but our timing was perfect. We enjoyed a Swiss wine from our balcony. Back to the Gamay, this is a high acid wine with a distinct earthiness along with strong cherry flavors. A slight aromatic hint of cocoa was present – just a dusting of bittersweet chocolate flavor. To pair with the wine, we had a Tapenade Crostini. The recipe is from Lulu Peyraud, who wrote “Lulu’s Provencal Table" by Richard Olney.

Two more wines to taste. The 2008 Venturini Valpolicella from the Veneto region near Venice was a very earthy, musky and light bodied wine. It definitely had a mushroom quality. This was paired with a Chicken Liver Crostini. I did not grow up with eating liver, nor do I gravitate to it now. I am open minded and wanted to enjoy the entire experience, so I ate it. Surprise – I actually enjoyed it. With the wine, the flavors were perfect.

Our last wine of the evening was a 2008 Case Ibidini Nero D’Avola from Sicily, which is an extremely warm region in Italy. This wine had a sweet, jammy flavor and brightness to it. The color is a ruby red with pleasant tannins. We enjoyed a Brandade Crostini with hints of garlic and cream. Again, Suzanne nailed the pairing. If you have not made a brandade, I would highly encourage you to try.

The evening was coming to a close, but not without a bit of cheese and Walnut Levain bread. We enjoyed two cheeses: Robiola and La Tur. Robiola is an Italian soft-ripened cheese, made with varying proportions of cow’s, goat’s milk and sheep milk. La Tur is a very soft cheese made in Alta Langa, Piedmont, and Italy.It is pale colored, with a soft, increasingly wrinkled rind as it ages. Inside, its light, airy texture is so runny that it is spreadable. It is quite smelly, and has a tangy, pungent, slight mushroom flavor.

Looking forward to week three of “Thinking, Eating and Drinking” and sharing the journey with all of you.

Crostini with Edamame and Parmesan Reggiano

1 ½ C. Shelled edamame
1 C. Parmesan Reggiano – Cut into tiny cubes
1 T. Fresh thyme leaves
Grated zest of one lemon
¼ C. Extra virgin olive oil
Salt and pepper to taste
20 Crostini’s (Italian baguette or Pulgiese)

In a large bowl, add the shelled edamame, parmesan reggiano cubes, thyme, lemon zest and olive oil. Toss and add salt and pepper to taste.

Cut the Italian baguette or Pulgiese bread into about 20 slices. If you use Pulgiese bread, you will want to cut each slice in half. Brush with olive oil. Grill for extra great flavor and be sure to watch carefully and flip often until crispy. You can bake or toast in the oven instead of grilling.

To serve, place prepared crostini on a large platter. Top each one evenly with the edamame mixture and enjoy.

*Adapted from a recipe orignally from Tori Ritchie

James Beard's Onion Sandwich + "Thinking, Eating and Drinking" Part 1

About a month ago, I attended a wine class at the beautiful new Lafayette Library. The class was taught by Chad Arnold and special guest Suzanne Drexhage. Chad has been in the restaurant and wine business for twenty five years along with teaching wine courses at UC Berkeley Extension since 2004. He contributes to wine magazines and teaches at St. Mary’s College. Suzanne too has extensive experience in the restaurant and wine business. Currently she works in the kitchen at Chez Panisse and is involved in various projects around the Bay Area related to the food and wine industry.

The class had a unique perspective that I had not experienced prior, which intrigued me to take the six week course they promoted during our class. The six week course is titled, “Thinking, Eating and Drinking”. You are probably wondering what type of “thinking” really happens when eating and drinking wine – you might be surprised.

Here is a snip it from the course description: “The central focus of this course is the application of language to experience – and here, in this course, we will do this through food and wine! We will talk about the connections between wine and food and art and life. To support our ideas of a complete meal, we will read poems and look at paintings too! This will be an amazing course, and it will be challenging and stimulating – and most of all it will be a lot of fun!”

The Tuesday night was class number one of six. Everyone introduced themselves and shared their food and wine experience and what they hoped to gain from attending the class. Each person had unique perspectives, which I think will lend to a remarkable journey for everyone. The class was designed around onions, yes I said onions. Let me clarify a bit for you. Suzanne brought a large basket of various varieties from the onion family including, shallots, spring onions, green garlic, leeks and sweet red onions. She prepared the food we tasted with these ingredients and Chad chose interesting wines to taste and pair with the food. Along the way, we had discussions around the elements within the food and wine. For any foodie, this class seemed to be designed especially for them.

So you are probably wondering what was served, well I was not disappointed by any of the selections. We began with a blind tasting of Allan Scott, Sauvignon Blanc from New Zealand that embodied the flavor profiles of grapefruit, lemongrass and a hint of minerality. It paired beautifully with the Leek, Green Garlic and Goat Cheese Frittata. This classic pairing of goat cheese and sauvignon blanc is like a marriage made in heaven.

Now onto the second wine, a 2008 Berger Gruner Veltliner from Austria. The very best Gruner Veltliner wines have distinctive, pungent aromatics, an exotic array of fruit, herb and spice flavors, attractive mineral undertones along with mouth puckering acidity. We enjoyed the most incredible Onion Tart that simply melted in your mouth with a light buttery flakey crust and sweet caramelized onions.

A little bubbly was next on list.  We enjoyed Domaine J. Laurens Cremant de Limoux. This wallet-friendly French 'Blanc de Blancs' is a hidden gem. It drinks like an expensive French Champagne with a rich yeasty nose and body to match. It's called 'Cremant de Limoux', the official name for a sparkling wine from Limoux in the southern region of France. This wine has a creamy mousse and delightful yeasty and toasty flavors which dance on the palate.

You are probably thinking, are they having more wine, but of course. We now are moving into the solo red for the evening, Chateau De Vaugelas Corbieres, Le Prieure. Château de Vaugelas has a commanding, ripe, flattering nose of black fruit and spices and is warm and velvety on the palate while being exuberant and at the same time elegant. This was paired with a very surprising treat – The James Beard Onion Sandwich. The match between the wine and onion sandwich mellowed each other. I remember growing up that my Mom would enjoy making onion sandwiches for a late night snack - I guess they have been in "vogue" for a while. Someone in the class did not even like onions and was now a convert. They were both amazing and the recipe for the sandwich is included.

The evening’s journey is coming to a conclusion with our last wine, Chateau Bergin Rousette de Savoie Altesse. Rousette de Savoie wines have a structure not unlike a light Chardonnay. They should be dry, light to medium weight, and a very few are oak fermented or matured. Aromas can include yellow stone fruit with a delicate floral character. We enjoyed this wine with two hand selected cheeses – Tome de savoie, a cows milk cheese and Chevrot, a goats cheese with artisan breads. One word - Perfect.

Great conversation and knowledge was shared during the evening. Not to mention the food and wine were amazing.  I can hardly wait to attend week number two and share with all of you my journey.

 
 
 
 
 
 
 
 
 
 
 

James Beard’s Onion Sandwich

Good White Bread
Mayonnaise, preferably homemade or artisan
Spring onions, sliced thin or chopped
Fleur de Sel
Flat leaf parsley, chopped fine

Apply mayonnaise generously to one side of the two slices of bread and then the other. Lay flat on a cutting board. Add the onions to one side, sprinkle a bit of fleur de sel and then place the other slice on top. Carefully cut the crusts off and then cut into four triangles. Spread a bit more mayonnaise on the edges of each little sandwich and lightly dip the edges into the chopped parsley.

BLT Bites

Who in this world doesn’t love a good bacon, lettuce and tomato sandwich? These are mini versions which are perfect for a cocktail party or kids.

Today I attended a “Celebration of Life” for a little girl named Chloe who lost her six month battle to brain cancer. It was an emotional service however the love expressed for Chloe was tremendous and how she touched everyone’s heart. She is a special little angel who will always be in my heart and I dedicate this posting to an extraordinary little princess.

BLT Bites

Bacon, 6 slices cooked crispy
6 Slices white bread
12 slices of tomato
1 C. Arugula
Mayonnaise

Cut off the crusts on each slice of bread, cut each slice into four squares and toast. To assemble, spread mayonnaise on each toasted square, add the tomato slice, then one half slice of crispy bacon and top with a few arugula leaves. Place the other slice of toasted bread on top and secure with a tooth pick.

Makes 12 BLT bites

Cuban Sandwich

I had a lot of leftover ham from Easter and traditionally always make navy bean soup, and probably still will. My experimental side came out and for such a long time, I have been curious about the Cuban sandwich. The flavors all sound so wonderful. I decided to substitute the traditional pork for the turkey. Using a baguette adds a bit of flair along with an easy way to eat the sandwich.

After digging through my pantry for my Mario Batali panini press, I started cooking the sandwiches and the smell was out of this world. After taking one bite, the key to the deliciousness is the dill pickle. Between the crispy crunch, salty ham and the melted swiss cheese, this is one incredible sandwich that I highly recommend you try.

Cuban sandwich

1 Sourdough Baguette
1 lb. ham (cooked and sliced)
1 lb. roasted turkey (cooked and sliced)
1/2 pound Swiss cheese (sliced)
Dill pickles (sliced)
Olive oil

Preheat a griddle or panini press on medium heat.

Cut the baguette into quarters and slice each quarter in half lengthwise for the sandwiches.

Make each sandwich by layering the cheese on each side then top one side with ham and the other with turkey and add the pickles. Place both sides together and brush with olive oil.

Place one sandwich onto the hot surface. Put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down to about 1/3 of its original size. If you use a panini press, the heavy skillet option is removed. Turn the sandwiches after 2 to 3 minutes. The cheese should be melted and the bread is golden brown. Slice each sandwich in half diagonally and serve.

Makes four sandwiches.

{ Mini Peanut Butter and Chocolate Sandwich Cookies }

Chocolate and peanut butter are a cookie marriage made in heaven. These little delicacies remind me of an Oreo cookie but with more punch of flavor. Several weeks ago I was shopping in downtown Danville with a good friend and we stopped in a darling café to get an iced latte. There was one lone cookie left and it was a mini peanut butter and chocolate sandwich cookie. I was inspired to create my own version of this little gem.

Cookies

1 C. Four
½ t. Baking soda
¼ t. Salt
½ C. Butter
¾ C. Dark brown sugar, packed
1 Egg
1 t. Vanilla
1 C. Peanut butter, smooth

Use an electric mixer, cream together butter and sugar until light and fluffy. Add the egg, vanilla extra, salt and baking soda and mix. Add the peanut butter and cream for a couple minutes. Add the flour and mix well together. Chill for at least 30 minutes.

Use a 1 inch ice cream scooper to form one inch balls. Roll in your hand until smooth and then place onto non-stick cookie sheet and press with your fingers until about ¼ inch thick. Using a thin fork, gently press down to form lines and turn 45 degrees to place second set of lines. Bake at 350 for about 9 minutes. Let cool one minute, remove and place onto wire rack cool completely before filling with the chocolate ganache. Place about one teaspoon of thicken ganache on cookie and then place an equal sized cookie on top and gently push together. Makes approximately 32 sandwich cookies.

Chocolate Ganache

½ C. Heavy cream
1 C. Semi sweet chocolate chips

Create a double boiler by putting hot water in the bottom of a sauce pan and place a metal or glass bowl on top that is slightly larger. Put the burner on medium to heat the water. Add the cream and chocolate chips. Let melt slowly and stir until it is a thick syrup consistency. Let cool about 15 minutes, then place into refrigerator until when you stir it, it has a pudding feel. About 15 to 25 minutes before using.

{ Handmade Graham Crackers }

One of my fondest memories as a child was camping with my family and making smores. My Mom would buy the graham crackers, Hershey’s chocolate bars and a big bag of marshmallows. We would all roast them in our special way, yet the end result was a yummy sweet sandwich of sorts. And who could have just one …. No one! Not sure why this is such a satisfying treat – it must be the crunch, chocolate and gooey warm marshmallow all jammed into one little magical treat.

Several weeks ago, I posted a toasted marshmallow ice cream that was divine and completely satisfying. I actually had my parents over for dinner and created a “deconstructed smore” dessert. I took a pure white rectangle plate and placed one of the graham crackers on it, then a scoop of the toasted marshmallow ice cream in a small white dish next to it and finished with handmade chocolate sauce in a wonton soup spoon. It was interesting looking along with being fantastically delicious.

Handmade Graham Crackers

2 cups unbleached all-purpose flour, plus more for rolling
1/2 whole-wheat flour
3/4 t. salt
1/2 t. baking soda
1/2 tsp ground cinnamon
2 sticks butter, cut into small pieces, at room temperature
1/2 cup packed dark brown sugar
1/4 cup honey

Combine the butter, sugar and honey in the bowl of a kitchen aide mixer or equivalent and use the paddle attachment. Mix the ingredients on medium speed until they are well-combined. Add the dry ingredients slowly to incorporate well.

Use a large piece of plastic wrap, place the dough on top and form into a rectangle, about 1 inch thick. Wrap the plastic wrap around the dough. Chill for about 30 minutes to one hour.

Preheat the oven to 350 degrees. Use either parchment paper or a non-stick cookie sheet to cook the graham crackers.

Unwrap the chilled dough, and on a lightly floured surface, roll it out into a thinner rectangle about 1/8 inches thick. Use a ruler and a sharp knife to cut the dough into 2 x 3-inch rectangles. Gently transfer the cookie rectangles to the baking sheets as you go about cutting. Re-roll the scraps of the dough to shape more cookies. To make it look like a graham cracker, using a sharp knife gently cut a line down the center of each cookie, without going to the bottom. Then use a fork to poke the imprints on each side, four to five times. This will create the appearance of the graham cracker.

Bake the crackers for 15-20 minutes until they are golden brown, rotating the baking sheets half way for even baking. Let the crackers cool on a wire rack. Makes about 24 cookies.

Adapted from Karen DeMasco’s The Craft of Baking

{ Toffee and Caramel Cheesecake }

If you are looking for the BEST cheesecake ever, look no further. My husband and I hosted a cocktail party on Friday night for his colleagues. Since I had to work all day on Friday, I needed to plan an easy menu that would be enough for folks to substitute for dinner. I prepared two cheese platters with various types of cheeses from sheep, goat and cow’s milk. I adorned each one with madjool dates, blackberries, candied pecans and grapes. Had a large basket of sliced baguettes, both sweet and sourdough. Finished off the savory menu with a antipasto platter with various Italian meats, peppers, olives, tomatoes, mozzarella balls, basil and marinated artichoke hearts.

Okay, you are wondering, where does the cheesecake fit into this cocktail party. Dessert of course. Well, on Wednesday night I prepared the cheesecake, since we were at an event on Thursday night and the cocktail party was scheduled for Friday night. I am already exhausted thinking about all that I accomplished while working too. That is the beauty of the cheesecake – you can make ahead of time and it is a crowd pleaser every time. I asked one of the guests if they enjoyed it, and he said, “I almost ate the plate, by scraping all of the luscious cheesecake from it”. I knew the party was a success and everyone had a great time.

Toffee and Caramel Cheesecake

At least 2 hours before you begin, set the cream cheese, eggs, and sour cream on your kitchen counter because it’s essential that the ingredients be at room temperature before you mix the batter.

Gingersnap cracker crust:

3 C. Ginger snap cookies, finely ground
1/2 cup granulated sugar
10 T. unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 350°F. Use a food processor to ground the gingersnap cookies.  In a medium bowl, combine the gingersanp crumbs and sugar. Stir in the 10 Tbs. melted butter until the crumbs are evenly moistened. Place a piece of parchment paper on the bottom of the pan before putting the crust in. This will enable you to slice the finished product from the bottom and transfer to a plate of your choice. Dump the crumbs into a 9-inch springform pan that’s about 2-1/2 inches deep and press them firmly into the bottom and about halfway up the sides. Bake until the crust is fragrant and warm to the touch, 5 to 7 minutes. Let the pan cool on a rack while you prepare the cheesecake batter.

Cheesecake:

4 (8-oz.) packages cream cheese, at room temperature
2/3 C. granulated sugar
2/3 C. brown sugar
1 1/2 t. Cornstarch
4 large eggs, at room temperature
3/4 C. sour cream, at room temperature
2 T. fresh lemon juice
1 t. vanilla extract

Using your kitchen aide mixer or equivalent, beat the cream cheese with the sugar at medium-low speed until the mixture is smooth and somewhat fluffy, approximately 2 minutes. Scrape the bowl. Beat in the cornstarch. Beat in the eggs on low speed, one at a time, mixing the batter for only 15 to 20 seconds after each egg is added, just until it’s incorporated, and scraping the bowl each time. Don’t overbeat. Add the sour cream, lemon juice, and vanilla. Beat at low speed until well combined.

Baking the cheesecake:

Wrap the outside of the pan tightly with two sheets of extra-wide heavy-duty aluminum foil to make the pan waterproof. Pour the batter into the prepared crust; it should cover the crust completely and come to within about 1/2 inch of the pan’s rim. Place the springform pan in a roasting pan and carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. Bake at 350°F, until the top of the cake is golden brown and the center only has a slight jiggle, about 1 hour 10 min. to 1 hour 15 minutes.

Let the cake cool:

Remove the cheesecake pan from the water bath, remove the foil wrapping and set the pan on a wire rack. Let the cake cool on the rack until barely warm. Refrigerate uncovered for at least 8 hours or overnight. The cheesecake will firm up during chilling.

Caramel Sauce:

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

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

Serve the cheesecake:

Unclasp and remove the side of the springform pan, and then use a wide spatula to transfer the cake to a serving plate. Add the toffee pieces around the top of the cheesecake and push down slightly. The caramel should be slightly warm to spread on the top and just touch the toffee pieces. (I purchased the toffee from Trader Joe's) Put back in the refrigerator for 10 to 15 minutes to firm up the caramel. Then slice with a warm knife for clean sliced and run under hot water as needed.

Cauliflower Soup with Bacon, Corn and Shitake Mushroom Relish + Friends

If you’re passionate about something, then you’re going to be looking for everything you can to get better at it. This is very true for me with the art of entertaining. The entire process of planning, shopping, decorating, creating the menu to selecting the wine excites me and ignites my creativity. I have done both large and small dinner parties to lunching with the ladies to a formal high tea. One of my favorite ways to entertain is with four to six guests and serving small plates with wine. Often we will sit in the family room and enjoy multiple courses of small plates while pairing with various wines. It is more intimate, comfortable and conversation tends to flow really easy.

Apple Shortbread Crisp with Caramel Sauce

Most everyone has had a version of strawberry shortcake at one point. This dessert is a sophicated spin on the classic strawberry shortcake but with apples and so much more. You will need to set aside some time to prepare, but the end result is worth every minute. I had a dinner party over the weekend and served this for dessert. Once the first bite was taken, the room went silent and all you could hear was perhaps a sigh of happiness. Even though we were all quite full, we somehow managed to inhale most of it. Try serving with a rich vanilla bean ice cream.

Apple Shortbread Crisp with Caramel Sauce

Serves 6

Shortcake Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
5 tablespoons sugar
1 t. Vanilla paste or extract
1/2 teaspoon salt
Zest of half an lemon
6 tablespoons unsalted butter, cut into cubes and chilled
3/4 cup cold heavy cream
1 egg, lightly beaten
1 teaspoon water (for egg wash)
1/4 cup sugar

Apple Filling

4 crisp apples, Granny smith
3/4 cup sugar
6 tablespoons unsalted butter
1 T. Water
1/4 cup fresh lemon juice
2 tablespoons Calvados (apple brandy)
2 teaspoons cornstarch

Crumble Topping

1 cup all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/2 cup oats
1/3 cup chopped pecans
1/3 cup shredded coconut
Pinch of nutmeg
7 tablespoons unsalted butter

Caramel Sauce
1 ½ cup sugar
¼ C. water
½ t. lemon juice
1 cup heavy cream

Shortcake biscuits:

Preheat oven to 350º. Combine flour, baking powder, sugar, vanilla, salt, and lemon zest in a large bowl. Stir to combine. Add butter, and use fingers to crumble butter into flour mixture until mixture resembles coarse meal. Pour in 3/4 cup cream, and stir with a fork until a loose dough forms.

Transfer dough to a floured surface. Knead gently with floured hands until dough comes together, 3 to 5 turns. Pat the dough into a 1/2-inch-thick round, and cut out 6 biscuits with a 3-inch round cutter, re-rolling dough once. Place biscuits on the prepared baking sheet. Whisk together beaten egg and water in a small bowl; brush each biscuit lightly with egg wash, and sprinkle each with sugar.

Bake until golden brown, about 15 to 20 minutes. Cool on pans for 5 minutes. Prior to serving, use the 3 inch metal ring to cut off extra cookie by pressing down and form into a perfect circle.

Apple filling:

Peel apples and cut into 1/4-inch dice. Set aside. Melt butter in a large sauté pan over medium heat; add sugar and water and stir about 2 minutes or until sugar melts,. Add diced apples, and cook about 3 minutes or until apples just begin to soften. Combine lemon juice, Calvados, and cornstarch in a small bowl; stir until cornstarch is dissolved. Add lemon juice mixture to the pan, and cook about 4 minutes, stirring, until juices thicken.

Crumble topping:

Preheat oven to 350º. Combine flour, sugar, brown sugar, oats, pecans, nutmeg and coconut in a large bowl; stir until well combined. Melt butter. Slowly add melted butter to the bowl, stirring to combine. Pour mixture onto an un-greased cookie sheet, breaking up large clumps with your fingers. Bake 14 minutes, or until golden brown. Set aside to cool slightly and break apart to form small crumbles.

Caramel Sauce:

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

To serve:

Place 1 shortcake biscuit on each serving plate, with a the three inch ring on top. Spoon apple filling over biscuit and press down. Add the crumble topping and press down. Gently lift the ring up to form a tower of apple crisp. Drizzle with the caramel sauce.

(Adapted from Napa Rose Restaurant by Chef Jorge)

{ Sourdough and Leek Savory Bread Pudding }

Bread pudding is just one of those dishes which is both satisfying and delicious. The creamy custard mixed with the yeasty bread along with the cinnamon, raisins and nuts, makes me so happy. Throw a spoonful of handmade caramel and a drizzle of crème anglaise on top, now perfection has been achieved. Okay, my mind is slipping into the dessert zone and the recipe below is a savory bread pudding – perfect for dinner, not dessert.

Savory bread pudding has endless possibilities and this one is just such a classic yet incredibly satisfying side dish. Add a bit of sausage, now you have a hearty dish  for breakfast. We had this a week ago, when my parents came over for dinner. My Mom could not get enough of it that I sent her home with a “to go” container for her to enjoy the next day. Let me know what your favorite sweet or savory bread pudding is.

Sourdough and Leek Savory Bread Pudding

2 T. Butter
2 Leeks - trim green portion, clean and slice thin
8 C. Sourdough Bread, one inch cubes
2 C. Whole milk
2 C. Heavy cream
3 Eggs
½ t. nutmeg
½ C. Parmesan cheese, grated
½ C. Parmesan cheese, shredded

In a sauté pan, add the butter and melt over low heat. Add the leeks. Sauté for about 10 to 15 minutes or until soft. Set aside.

In a large bowl, add the eggs and beat together, then add the milk and cream. Whisk together until combined. Season with salt and pepper. Add the ½ cup of grated parmesan cheese, nutmeg and whisk together. Add the bread cubes and mix together well so each one soaks up the custard. Then add the sautéed leeks and stir. Let sit for about 30 minutes.

In a baking dish that is approximately 10 by 10, add the mixture. Top with the ½ cup of shredded parmesan cheese. Bake at 350 for 45 to 60 minutes or until top is golden brown. Let cool slightly and then cut into squares for serving.

Toasted Marshmallow Ice Cream

Roasting marshmallows always circles my memory back to my childhood and our camping vacations with my family. Smores were the treat of choice. My Mom would bring a large box of graham crackers, Hershey’s milk chocolate bars and of course, fluffy marshmallows to roast over the campfire. Each person had their own technique for roasting – there was the dip into the fire and burn right away, the slow roaster who barely would go near the flame and the up and down roaster who would dare to touch the flame but then turn away in fear of burning to a black crispy mess.

I was definitely the slow roaster who went for the golden brown color. Often I would roast until golden, then slip the marshmallow off the stick, eat it, then with a bit remaining to be “re-roasted”. I was able to encounter the complete roasted marshmallow experience.

Even today, I often get a craving for these delectable treats. I will spear a fork into one of these magical pillows and roast over my gas stove. All I can say is.......YUM!

Toasted Marshmallow Ice Cream

1 C. Sugar
¼ t. Salt
7 Large egg yolks
1 ½ C. Half and half
1 C. Heavy Cream
1 Vanilla bean
2 t. Vanilla extract
12 Large marshmallows

In a medium bowl, add the egg yolks, salt and sugar. With a whisk, beat until it is thick and a pale yellow color. Set aside.

Use a medium pan, add the half and half and bring to a simmer. Temper the egg mixture first, by adding about ¼ cup of the hot half and half and mix well. Then slowly add this mixture to the simmering half and half. Turn the heat down to low and stir constantly until the mixture thickens to coat the back of a spoon. Remove from the heat and strain the mixture through a strainer to remove any lumps. Let cool a bit. Add the heavy cream and vanilla extract. Slice vanilla bean in half and with a sharp knife, scrape the pods into the mixture and stir.

Cool in the refrigerator or overnight. Freeze the mixture in your ice cream maker according to the directions. When firm, transfer to a freezer safe container and freeze. Meanwhile, toast the marshmallows either under a broiler on a cookie sheet or over a gas flame on the stove. When toasted and gooey, mix into the ice cream and return to the freezer.

(Vanilla Ice Cream recipe Adapted from The Ultimate Ice Cream Book by Bruce Weinstein)

Handmade Oreo Cookies

Back in November, I was sifting through twitter and came across a very interesting post. The words “Adopt-a-blogger #4” dashed across the screen in a tweet by Dine and Dish which caught my attention. After clicking through the link on the tweet, I came to the Dine and Dish blog written by Kristen and learned more about the program. I left my comment on the blog post expressing interest to be involved as a “newbie” since my blog was under a year old.

In January, everyone was notified as to who their mentor would be. I was pleasantly surprised to learn that Lindsay of Love and Olive Oil was matched with me to be my mentor. I had recently come across her blog and added her to my blog roll, since I enjoyed her writing style, recipes and authenticity.

Mentoring others is one of the greatest gifts that you can give to another person. It is imparting your knowledge, experiences and guidance to help another person be successful with their particular goals. In my career, I have the daily opportunity to mentor my team members and it is truly the best part of my job. Knowing that I can help guide someone to achieve their goals is completely satisfying. I have been fortunate enough to participate in my company’s formal leadership development program and mentor employees who want to grow with the organization. Mentoring is a lifetime activity that benefits both people who are involved.

I reached out to Lindsay and we communicated via email to get to know one another a bit. She couldn’t have been more welcoming and kind in her communication. I shared my goals and she was excited and open to helping me. I discovered that she and her husband went to college in Northern California and has family in the Bay Area. My husband Charles and I are native Bay Area residents, so it is wonderful to already have something in common already. Her and her husband have a thriving handmade pet collar business, called pattern and paw. I am going to have to order a special collar for our little doggie Max.

 
 
 
 
 
 
 
 
 
(Max - our 10 year old Lasha Apso and a photo of Charles and me)
 
We decided to start this adventure by adding one another to our blog rolls and perusing each others blogs for an eye catching recipe to introduce one another to our readers. Lindsay has so many great recipes, that it was hard to choose. One in particular caught my eye – homemade Oreo Cookies. The photo just made my mouth water. Originally from the book Retro Desserts and then Smitten Kitchen created them. I adapted the recipe just slightly. I get in the mood to make cookies, since it completely therapeutic and my husband enjoys the finished product. Truth be told, as long as I can remember, the best part of making cookies is eating the dough. Some people are afraid of the raw ingredients, mainly the egg, but that has never stopped me. My husband Charles and some of our closest neighbors were the recipients of these delicious cookies!

Starting my food blog is a complete passion of mine and I look forward to the journey ahead and learning from my new friend and mentor Lindsay. Thank you Lindsay for participating in the Adopt a blogger program!

Handmade Oreo Cookies
 
For the chocolate wafers:
1¼ cups all-purpose flour
½ cup unsweetened cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/2 cup vegetable shortening
2 cups sifted confectioners sugar
1 T. vanilla extract

Directions

Set two racks in the middle of the oven. Preheat to 375 degrees.

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream, place shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. (No pastry bag? Just spoon it on). Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Patty Melt

Inspiration is that unconscious burst of creativity that hits you at various times and comes in many forms.

My husband, Charles and I were watching Check Please Bay Area this morning and one of the restaurants being reviewed was Mama’s on Washington Square in San Francisco. One of the highlights was the “Slim Joe Burger” which is served with grilled onions, ketchup, and jack cheese on a sourdough baguette. Our mouths instantly began to water and we had not yet had breakfast, just our first cup of coffee of the morning.

After work last night, I stopped by Trader Joe’s to pick up a few things for the weekend, which turned out to be four stuffed bags that I brought home. (okay- I shop like tomorrow is the end of the world, but what if inspiration comes over me, I want to have ingredients - silly huh?) It is suppose to storm over the weekend and I wanted some comfort food to enjoy. Contained within the four large bags was ground beef, a fresh sourdough loaf and jarlsburg deli slices. Leaning over to Charles, I asked him – how would you feel about having patty melts for breakfast? His eyes immediately lit up and replyed with a resounding – YES!

I popped off the couch and created our patty melts for breakfast. A bit unconventional, but who says you always have to have breakfast food for breakfast.

Patty Melts

1 lb. ground beef, 80% lean
2 large onions, thinly sliced
6 T. butter
Salt and pepper
4 slices of Jarlsburg cheese
1 Sourdough loaf

Divide the ground beef into four even portions and form into patties. Season with salt and pepper.

In a large skillet, melt 4 tablespoons of butter on medium heat. Be careful not to burn. Add the sliced onions along with salt and pepper. Using thongs, coat the onions with the melted butter and cook on medium until golden brown. Toss frequently for evening cooking. Should be about 10 to 15 minutes. Turn off heat.

Cut the sourdough loaf into four pieces and then cut in half. Use a griddle and melt the 2 tablespoons of butter, then coat each of the bread slices with the melted butter. Grill the bread until golden brown and soft to the touch. Remove. Add the patties to the griddle and cook on medium heat for about 5 to 7 minutes per side until desired doneness is obtained. When you flip the burgers, add the cheese to ensure it is melted.

When ready to assemble, divide the caramelized onions to the bottom of the four breads. Add the burger and then the top. Add either ketchup or mustard for additional seasoning as desired.

Makes four patty melts.

Chinese Chicken Salad

In my opinion, one of the best salads on earth is the Chinese Chicken Salad. The variations are endless along with the combination of ingredients. It is super crunchy, full of flavor and typically extremely colorful. This recipe uses rotisserie chicken along with three kinds of cabbage to add texture and color. The secret ingredient to the dressing is the mayonnaise – adds the creamy texture, so the dressing sticks to all of the lovely ingredients.

Chinese Chicken Salad

2 C. Red cabbage, finely sliced
4 C. Green cabbage, finely sliced
2 C. Napa cabbage, finely sliced
1 C. Chinese pea pods, trimmed and cut in half
2 large carrots, peeled and cut into coins
1 small red bell pepper, julienne slices
8 Scallions cut into diagonal pieces
1 T. Cilantro, minced
½ C. Slivered almonds, toasted or dry roasted
1 ½ C. Shredded roasted chicken

Dressing

2 T. Rice wine vinegar
2 T. Brown sugar
1 ½ T. Soy sauce
1 T. Siracha sauce
1 T. Ginger, minced
¼ C. Vegetable oil
1 T. Sesame oil
1 small garlic clove, minced
2T. Mayonnaise

In a jar or container that has a tight seal, add all of the above ingredients for the dressing and then shake really well until creamy and combined.  Let sit for 30 minutes or longer to develop the flavors.

In a large bowl, add all of the salad ingredients and then add the dressing and toss.  You can save some chicken to garnish the top along with a few scallions. 

Murray Circle in Sausalito

Located in the historic Fort Baker inside a beautiful renovated colonial-style military building, where top ranked officers used to live, is Murray Circle. Opened in 2008, Murray Circle is located at Cavallo Point – the lodge at the Golden Gate in Sausalito, California. Inside are rich hardwood floors, thick velvet drapes and an antique tin ceiling. Murray Circle is the only Marin restaurant to earn a Michelin Star – quite an accomplishment for such a relatively new establishment. Executive Chef Joseph Humphrey skillfully combines the fresh, organic and seasonal artisan ingredients in original and delicious ways.

Situated on the property are sweeping views of the Marin Headlands, the city of San Francisco and the world renowned Golden Gate Bridge. This exquisite resort has vast porches for guests to enjoy the views or simply sip a great glass of wine. The weather was perfect for our lunch visit and all of the staff was incredibly friendly and helpful.

We sat down for our 11:45 lunch reservation and the restaurant was still relatively vacant. Reviewing the menu, we noticed that the majority of the choices were centered on brunch type selections with a few lunch items scattered throughout. Right away we selected the house made breads and pastries. One word – amazing! It came with artisan butter and apple compote that was to die for. A great start, especially since we did not have breakfast and were quite famished.

 
 
 
 
 
 
 








I ordered a glass of Miner Family Vineyards Chardonnay from Napa, which was perfect - buttery, touch of oak, smooth and creamy. Lynette ordered a Viognier from a Winery in Napa called Grand. Brenley enjoyed bottomless ice tea. Lynette and I started with the Organic Sun choke Bisque, slow cooked winter greens, shallot confit and picnoline olives. The actual bisque was poured tableside onto the accoutrements. Brenley began with Little Gem Lettuces, creamy parmesan dressing adorned with anchovies.

Onto the main event – we all selected different items so that we could have a small sample of each dish. I ordered the “fried chicken & waffles” with buttermilk brined game hen, herb gravy and southern style greens. It was tasty but a bit disappointing on the “chicken” portion – basically four small bites of meat. I had never has this dish and always wanted to try it. Lynette enjoyed the shaved fennel, apple and cucumber salad, wood grilled prawns with juniper vinaigrette. Brenley selected the Dungeness crab “BLT” with smoked bacon, avocado, sundried tomato pesto and chips and dip. The dip was interesting and sort of resembled a mound of slightly flavored cream cheese – a mystery dip indeed.

Dessert was definitely the highlight of the lunch and the pastry chef is to be commended on the wonderful  pastries and the divine dessert. We chose the Sticky toffee pudding with whipped crème fraiche. It was rich, decadent, flavorful, and creamy and worth each bite of calories.

Overall, the service was wonderful, the scenery was spectacular, the food was good just not great and the dessert was divine. Not to mention the company was spectacular as always. Next time we are off to Healdsburg to Charlie Palmers Dry Creek Kitchen along with a bit of shopping thrown in for good measure.

Murray Circle
Cavallo Point
602 Murray Circle
Fort Baker – Sausalito, Ca 94965
415-339-4750

Grilled Gorgonzola and Fig Jam Sandwiches

Love is in the air this weekend with Valentines Day being celebrated around the world tomorrow. Whether you choose to create an intimate dinner at home for your loved one or celebrate by dining at your favorite restaurant, being with the one you love is the most important thing.

A typical Friday night is wine night at our house. Charles and I are tired from the long work week and just want to be with one another, unwind, enjoy a great bottle of wine, watch a few shows that are on tivo and have appetizers. To kick off the Valentine’s Day weekend, I created these divine little appetizers for us to enjoy with a bottle of 2002 Del Dotto Cabernet.  Del Dotto is a spectacular winery in Napa Valley that I highly recommend visiting.  There is a great 90 minute tour available where you are able to barrel taste and reservations are highly encouraged.

These appetizers are great anytime of the year, just choose an appropriate shape. Happy Valentine’s Day!

Grilled Gorgonzola and Fig Jam Sandwiches

Hearty white sandwich bread
Fig Jam
Butter
Chives
Gorgonzola Cheese Crumbled

Use a heart shaped cookie cutter to cut shapes from the bread. Spread one side of each cut out with butter. Use room temp butter to make it easy to spread. Spread the unbuttered side of half of the bread cut outs with fig jam. Top preserves with the crumbled gorgonzola cheese. Top remaining bread slice, and butter the top.

Grill on a large skillet or stove top griddle on medium heat, turning once, until the cheese melts and the bread is golden brown on each side. Garnish with a dollop of fig jam and a pinch of finely diced chives.

Sloppy Joe Sliders

Retro, scrumptious, tangy, sweet, hearty, satisfying  – those words describe a Sloppy Joe sandwich. That leads me to my next thought, is it really a sandwich or a burger of sorts? Whatever it is, one thing I know, they are delicious.

Sloppy Joes Bar in Key West Florida is known to be the originator of this yummy delight. In the past, I would make these from the Manwich canned sauce and thought, no more. Researched the ingredients and recipes and came up with this. With the slider sensation currently in full swing, I combined the two together to make – Sloppy Joe Sliders. Enjoy!

Sloppy Joe Sliders

Ingredients:

1 T. Olive oil
½ C. Red bell pepper, fine dice
1 Medium onion, finely diced
3 Cloves garlic, minced
1 lb. Ground beef – 90% fat free
½ C. Ketchup
1- 15oz. Can Tomato Sauce
1 T. Worcestershire Sauce
5 t. Red wine vinegar
2 T. Brown sugar
1 t. Thyme, dried
Pinch of cayenne pepper
Salt and pepper to taste
Mini hamburger buns or similar

In a large skillet with heat on medium, add the olive oil and crumble the meat. Cook until brown. Drain any excess oil. Season with salt and pepper. Add the red peppers and onions. Cook for about 5 minutes. Add the garlic and cook for one minute.

Add the remaining ingredients and simmer on medium low for about 15 minutes or until sauce thickens. Taste for seasonings and adjust as needed.

Spoon onto the toasted buns and serve.

Blueberry and Banana Pancakes

When I was a kid, pancakes were not my favorite breakfast item. As I have evolved my palate, I have grown to actually love and appreciate them. With such a variety of pancake combinations ranging from ricotta, chocolate chip to baked apple pancake, they are now a gourmet treat. Don’t get me started on toppings – fresh fruit, homemade compotes, maple syrup to just plain butter, the choices are endless.

Sunday morning rolled around quickly, as it seems to each weekend. Our typical Sunday morning routine is to either dine at a restaurant or make a hearty breakfast at home. We flipped a coin and dining at home was the outcome. I had a ripe banana and a pint of fresh plump blueberries, and was in the mood for pancakes. I prefer them with syrup where my husband Charles, likes a pat of butter on each cake. For an extra richness to the pancakes, I added sour cream. It gave them extra moistness, fluff, richness and texture.

Blueberry and Banana Pancakes

2 C. Flour
¼ C. Sugar
1 t. Salt
1 T. Baking powder
1 t. Baking soda
2 Eggs
1 C. Milk
½ C. Sour Cream
1 Ripe banana, mashed
1 t. Vanilla
Pinch of nutmeg
1 ½ C. Fresh blueberries
Vegetable oil for cooking

Makes 12 to 14 large pancakes

In a large bowl, add the dry ingredients and mix. In another bowl, add the wet ingredients and whisk gently until combined. Add the mashed banana to the wet ingredients and stir. Then add the wet ingredients to the dry ingredients and mix well. Gently fold in the blueberries. Let mixture sit for 10 minutes.

Turn burner on medium heat. Using a large griddle or skillet, add a bit of vegetable oil to the pan to prevent the cakes from sticking. You will want to add more oil as needed for each batch. Place about 3 tablespoons of the pancake batter to the griddle. Let cook until the top develops bubbles. Using a spatula, gently flip the cake over and continue cooking until batter is fully cooked. About 3 to 4 minutes per side.

Serve with your favorite topping and enjoy!

Entertaining with Individual Cheese Plates

Entertaining and cheese are synonymous in my home. How often do you see a cheese platter at a party? I bet the answer is pretty frequently. The reason is that it is easy to prepare, tastes great and makes entertaining a snap. Recently we had our good friends, Jim and Heather over for wine and small plates. Decided to break out of the routine and put a new twist and spin on the cheese platter and served individual cheese plates. I guarantee the presentation will impress your guests along with showcasing the different pairing accoutrements for each of the cheeses.

We enjoyed Marie Stuart Champagne with the cheese plate. Produced in France, this champagne has a pale gold appearance, wood and quince undertones along with a rounded and strong finish of lasting fruit and a slight mineral after taste. This champagne is a blend of Chardonnay, Pinot Noir and Pinot Meunier. Perfect with all of the cheese selections.  Here are the four cheeses and parings I selected for the evening:

St. Agur Blue Cheese: Made from pasteurized cow’s milk from the mountainous Auvergne region of central France. It is enriched with cream and aged for two months in cellars which gives a spicy and creamy texture. Not quite as salty as a traditional blue, melts well and similar taste to a fine Roquefort. Paired the blue cheese with honey and a lightly toasted, buttery & nutty walnut.

Cypress Grove – Truffle Tremor: Classic truffle flavors meet the creamy perfection of ripened goat milk cheese. This cheese is earthy, elegant, and sophisticated with hints of black truffles. It is simply divine without any pairing!

Mimolette: A cow’s milk cheese that is traditionally produced in France which looks like a cantaloupe and has a bright, deep tangerine color. The color comes from the natural dye, annatto. The cheese is firm, compact and slightly oily with a subtle fruity aroma and a mellow nutty flavor. It is best aged between 18 and 24 months, but can eaten at different stages of aging. With the nutty flavors, I paired this one with a touch of good fig jam.

Manchego: A sheep’s milk cheese that is produced in La Mancha and is made from Manchega sheep. The rich, semi-firm product is aged in natural caves for three to six months. The shape of this cheese is very characteristic and defined, due to the traditional use of esparto grass molds which imprints a zigzag pattern along the side of the cheese. The small wooden boards used for pressing the cheese, also imprints the typical wheat ear pattern on the top and bottom.

Manchego's flavor is very distinctive, slightly salty but not too strong. It is creamy with a slight piquancy, and leaves the characteristic aftertaste of sheep’s milk; it tastes very similar to feta cheese, though not as salty and with a chewier texture. Manchego cheese is distinctly Spanish and paired with traditional elements of marcona almonds, quince paste and a small slice of fig cake (pan forte).

11 Cheese Tips:

• Ask the cheese monger at your local cheese shop or high end grocery store for his or her favorite cheeses along with choices you may not have considered. This will broaden your knowledge of cheeses.
• Set your cheese out one hour prior to serving to let the flavors fully develop.
• Limit your cheese platter or plate to 3 to 4 choices – otherwise it is a bit overwhelming for your guests.
• Diversify your presentation by paying attention to appearance, textures, milk source and flavors. Try having a cow, sheep and goat type represented.
• You can choose to select cheeses from all one variety, country or state to show off the differences. Or choose all from one milk source but different types.
• Provide appropriate implements for the cheeses. Choose a sharp knife for harder cheeses and a butter type knife for soft cheeses.
• Showcase the cheeses true self by not removing any of the rinds.
• Choose your accompaniments for your selections of cheeses. A rustic country bread, baguette or simple cracker is a good choice.
• Pairing options include: Honey, dried fruits such as apricots, dates, olives, nuts, grapes, jams, chutneys, fresh fruits such as apples or pears.
• Best beverages to serve with cheeses are champagne, sparkling wines and sauvignon blanc. You can also consider a nice fruity pinot noir.
• Storing cheeses in wax paper or parchment paper is preferred over plastic wrap. Cheeses prefer a humid, cool environment, so store them in a bin in your refrigerator which has a higher humidity factor.

 
 
 
 
 
 
 
 
After our cheese plates, we enjoyed a Butternut Squash and Apple Soup with date, almond and salty crackers. Paired the Grgich Hills 2007 Chardonnay which is a pure chardonnay crafted from organic grapes. A very aromatic wine with aromas of ripe peach, mango and tropical flowers, plus a hint of minerality.
 

 
 
 
 
 
 
 
  Heather and Jim brought along a lovely bottle of Melanson Vineyards 2003 Cabernet Sauvignon. Melanson Vineyards produces small lot, handcrafted estate wines. The wines are grown on Pritchard Hill in the Napa Valley. This terroir produces superb, reserve style wines that are outstanding. This wine has aromatics of black cherry, plum, dark chocolate, roast coffee and smoke segue to lush mouth-coating flavors of ripe berries, red currant, anise, vanilla, nutmeg and cedar. The wine is structured with soft tannins but enough acidity to pair perfectly with the triple slider plate. Created three slider combinations: Caprese with tomatoes, mozzarella and basil, Caramelized onion and blue cheese and finally mushroom pate with sharp cheddar cheese.

We finished the evening with a handcrafted Almond Tart and homemade Crème Fraiche Ice Cream. A wonderful evening filled with good friends, lots of laughs, flowing wine and food.

Afternoon Tea at Lovejoy's Tea Room

Several years ago, I enjoyed high tea at Brown’s Hotel and The Savoy, both in London, and both were memorable, traditional and enjoyable experiences. I felt like the Queen could walk in at any time, sit down and join us for a scone. Lovejoy’s is on the opposite spectrum, with a very eclectic, quirky and playful setting. Perhaps Alice in Wonderland might stop by for a cup of tea. Walking into Lovejoy’s I did not know what to expect, yet it is a true feast for the eyes the minute you open the door. With mismatched antique furniture, one of a kind tea pots and cups along with packed tables of mostly ladies enjoying the art of taking tea.

Lovejoy’s was born in the early 90’s and is located in Noe Valley on Church Street. The name Lovejoy’s was inspired by Jonathan’s Gash’s series of novel about an antique dealer named Lovejoy. We ventured to Lovejoy’s to celebrate my Mom’s birthday. My sister Cathy, my sister-in-law Therese and I decided that this would be a wonderful present to give to her. In the process, we learned that she had wanted to go there for several years, so that made it even more special.

We had a table right in the front which had a darling sign that read “Reserved for the Queen’s” – I thought it was a very special touch. The menu is extensive, ranging from the wide assortment of teas to the type of tea service. You could select the high tea for two, light tea or Queen’s tea plus many more choices. We opted to swing out and chose the Queen’s Tea for all of us. Per person this included: two sandwiches, served with coleslaw, organic spring greens, a Scone with Preserves and double Devon cream, a crumpet with lemon curd, fresh fruit, a petit four and Shortbread tea biscuit plus bottomless pot of tea.

We selected the following tea sandwiches to enjoy: cucumber and cream cheese, roast beef and horseradish, chicken, apple, walnut salad, chutney and cheese, tomato and cheese, “Lovejoy’s special”, cream cheese and apple, and pear and stilton. The sandwiches sit on top of the organic spring greens with a small pitcher of dressing.

Afternoon tea is such a ritual of sorts, where there a particular protocols but at Lovejoy’s the pretentiousness is taken out of the equation. We had such a lovely time celebrating my Mom’s birthday and enjoying each others company. Conversation was flowing along with the tea. I would highly encourage you to try the blood orange tea – very unique, full of flavor with a vivid orange hue. I highly recommend going to Lovejoy's with friends or family to enjoy a San Francisco treat!

Lovejoy’s Tea Room
1351 Church Street
San Francisco, CA 94114
415-648-5895

Almond Tart with Creme Fraiche Ice Cream

Every time I travel to the farmers market in San Francisco at the Ferry building, there is a directional pull to the Downtown Bakery booth, which is located in Healdsburg and travels to San Francisco for the Saturday farmers market.  Among the many absolutley mouthwatering treats there, one thing is ONE must have.  It is the almond tart!  It is flaky, rich, buttery, crunchy and full of almond flavor.  Decided that homemade creme fraiche ice cream would be the perfect compliment to this divine dessert!

Almond Tart

One 9 inch Tart

Dough
1 ½ cup flour
1 T. plus 1 ½ t. sugar
3/4 cup chilled unsalted butter, cut into little cubes
1 T. plus 1 ½ t. ice water
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract

Mix the flour and sugar in a standing electric mixer. Add the butter and mix until the butter is in very small pieces, the size of oatmeal. Add the water and extracts and mix until the dough is smooth and comes together.

To put the pastry in the pan, press the dough into a tart shell using your hands. Put the tart shell in the freezer and chill for about 30 minutes.

Bake the shell, preheat the oven to 375 degrees and bake for about 20 to 30 minutes, until it is light golden brown.

Filling
1 cup heavy cream
1 cup sugar
1/8 teaspoon salt
1 cup sliced almonds (dry roasted)
2 teaspoon almond extract

To bake the tart, place on a cookie sheet.

Heat the cream, sugar, and salt in a big, wide heavy-duty pot, until it begins to boil.

Continue to cook and when it starts to foam up, remove it from the heat and stir in the almonds and the almond extract. Fill just to the ¼ inch below the shell and make sure it is smooth before putting into the oven.

After the first ten minutes, check the tart. Take a heatproof spatula and smooth the filling. Tap the tart to prevent un even cooking.

Continue to cook, checking the tart every 5-8 minutes, and break up any dry crust that may be forming. As it begins to caramelize, stop tapping it and let the tart continue to bake.

Remove the tart from the oven when the filling is the color of coffee with a light touch of cream in it and there are no large pockets of sticky white filling, about 30 minutes. Let the tart cool a few minutes on a cooling rack. Loosen from ring with a sharp knife.

(Adapted from David Lebovitz)

Cream Fraiche Ice Cream

1 cup half-and-half
1 cup heavy cream
1 vanilla bean, split lengthwise
1 t. vanilla
3/4 cup sugar
Yolks of 6 large eggs
1 cup crème fraîche

Place half-and-half and cream in a saucepan. Scrape the seeds out of the vanilla pod into the cream mixture, then add the pod halves as well. Bring mixture to a simmer over moderate heat, remove from heat and let steep for 15 minutes.

With a whisk in a large bowl, beat sugar and egg yolks until mixture is pale and forms a ribbon when whisk is lifted. Gradually beat in hot cream mixture.

Return to saucepan and cook over low heat, stirring constantly with a wooden spoon, until mixture visibly thickens, about 3 minutes. Do not let it boil or it will curdle. Cool 15 minutes, then add crème fraîche, whisking until smooth. Remove vanilla bean. Cover and chill mixture thoroughly. Freeze in an ice cream maker according to manufacturer’s directions.

Chopped Salad with Creamy Lemon Basil Dressing

One of my favorite salads is the chopped salad. The miracle of this salad is you can use any combination of ingredients from the farmers market to ethic influenced ingredients such as Asian or Mexican. It could be simple, refreshing mix of greens and vegetables, or a hearty combination of grilled flank steak, blue cheese crumbles and meaty mushrooms.

My husband and I both enjoy going to Ruth’s Chris for dinner and always order the Ruth’s Chop Salad or as he likes to call it, “Can Salad”. They form the salad in a ring and looks like it was molded with a can. My husband Charles has a great sense of humor and always makes me laugh.

After a long day at work at the beginning of the week, all I wanted was a delicious but simple hearty salad and thus this chopped salad was born. Enjoy and I look forward to hearing about your favorite combinations.

Chopped Salad with Creamy Lemon Basil Dressing

Serves 4

1 head of Iceberg lettuce, julienned
½ Medium red onion, thinly sliced
5 Large basil leaves, chiffonade
1 C. Grape tomatoes, sliced in half
1 ½ C. Salami, julienned
1 ¼ C. Crimini mushrooms, sliced thin
4 to 5 Deli slices, provolone – julienned
1 C. Chopped turkey
1 ½ C. Garbonzo beans
8 Bacon slices, cooked, crumbled, set aside to garnish

Dressing

¾ C. Sour Cream
¼ C. Mayo
3 T. Lemon juice, fresh squeezed
½ t. Garlic powder
¼ to ½ t. Season salt (taste before adding second ¼ teaspoon
10 grinds fresh pepper
¼ C. Fresh basil, chiffonade

Add all of the ingredients to a bowl and mix. Only add ¼ teaspoon of the season salt, then taste, if you desire add the second ¼ teaspoon of season salt.

To assemble:

Add all of the salad ingredients, except the bacon. Toss together and then add the desired amount of dressing to your preference. Divide among your guests and top with the crumbled bacon.

Butternut Squash and Apple Soup

Butternut squash has a rich, nutty flavor, which can be enjoyed in both sweet and savory dishes. It's distinct blazing orange color, has a creamy texture once it is cooked. Can be enjoyed in lasagna, ravioli, and savory bread pudding or in a soup. Pairing butternut squash with apples balances the soup and creates a perfect marriage of two great ingredients. You can opt to roast the butternut squash prior to adding to the broth, which would give a more sweet and intense flavor to the soup. I actually purchased the prepared butternut squash that is already cut into one inch cubes - a big time saver!

Bacon and Orange Marmalade Sandwich

Bacon and Orange Marmalade Sandwich

This a simple, yet sophisticated sandwich with a unique flavor profile. It has the “ying and yang” of the toasted, earthy bread, smoky bacon and sweet marmalade. Strangely delicious and intriguing. A great sandwich for breakfast, lunch, dinner or midnight snack. I promise you will crave it a few days later!

Recipe for one sandwich

2 Slices of dark brown or pumpernickel bread, remove crusts and toast
3 Slices of Apple wood smoked bacon, crispy
Orange Marmalade

Spread the orange marmalade lightly on each side of the toasts. Add the cooked bacon and place the two sides together. Cut in half and enjoy!

Beef Wellington with Brandy Peppercorn Cream Sauce

Beef Wellington is a preparation of beef tenderloin or filet mignon coated with pate and duxelles, then wrapped in puff pastry and baked until golden brown. I wish I loved pate, but I don’t, so I have eliminated it from this recipe. Now on the other hand, I absolutely love Mushroom duxelle, which is a mixture of mushrooms, butter, shallots and thyme that are finely diced and sautéed. To add to the richness of this dish, I recommend putting the cooked mushroom mixture through the food processor to give it more of a paste texture.

Beef Wellingtons take a bit of time to prepare, but if you are looking for an elegant dinner entrée to impress your guests, this is the dish.

Quick tip: You can use the duxelle mixture along with the puff pastry to make mushroom turnovers for your next appetizer.

Mushroom Duxelle Recipe

2 T. Butter
2 Shallots, finely chopped
8 oz. Button mushrooms, finely chopped
1 t. Dried Thyme
Salt and pepper to taste

In a sauté pan, melt the butter, add the shallots and sauté until translucent, about 5 minutes. Add the mushrooms and thyme, stirring occasionally, until the mushrooms have browned and the liquid has evaporated, about 15 minutes. Season with salt and pepper. Cool to room temperature or chill.

Beef Wellington

4 Filet Mignon, approximately ½ pound each
Salt and pepper
1 puff pastry sheet, thawed
2 T. Butter
1 egg

Prepare the beef by trimming of any excess fat. Season each side with salt and pepper. In a large skillet, melt the butter and turn the burner to medium. Sear each side of the filets for about 2 minutes each. Remove and place onto a plate and put into the refrigerator to chill for about 30 minutes.

After 30 minutes, take out and remove any excess liquid with a paper towel. Meanwhile, on a large board, lightly flour and gently roll the puff pastry sheet just slightly. Cut into four equal squares. Add into the center of each square about 1 heaping tablespoon of the mushroom duxelle mixture. Place a seared filet on top of each duxelle mixture. Gently fold the pastry dough around the filet. May need to gently stretch the dough. Turn upright, so the smooth side is face up. Beat one egg with a splash of water and brush the top of each one.

Preheat oven to 400 degrees. Place each beef Wellington on a large cookie sheet and cook for about 20 - 25 minutes or until the pastry is lightly golden brown.

Quick tip: I used a small cookie cutter and placed a “leaf” on each one. If you are having a dinner party, place the initials of each guest on the individual Wellingtons to add that extra special touch.

Brandy Peppercorn Cream Sauce

1 large shallot, finely diced
1 T. Butter
½ t. crushed dried green peppercorns
½ C. Cream
½ C. Brandy
¾ C. Demi-glace broth (1 T. demi-glace into ¾ cup boiling water, let melt and mix)

Using the same pan that you seared the filets in, add the shallots and cook for about 5 minutes. Add the brandy, off the flame. Cook over low heat and deglaze the pan with a wooden spatula. Then add the demi-glace liquid and cook for about 5 minutes on medium high heat. Add the crushed peppercorns and cream. Cook for 5 minutes on medium. Strain the mixture through a fine sieve. Return to the pan and keep on low heat or off if you are not ready to serve.

Quick tip:  If when you are adding the brandy and the pan catches on fire - don't panic!  Simply take off the burner and hold over the sink until the alcohol burns off.