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.

Chocolate and Butterscotch Chip Cookies

What is the quintessential cookie that pops into everyone’s head? Of course it is the chocolate chip cookie. Most of us were introduced to this cookie and then discovered the enormous varieties of cookies that exist. These cookies can be crunchy with crumbs that crack & pop if they fall to the floor and stepped upon. Or they can be soft, chewy and moist, where barely a crumb falls to the plate.

All depends if you use butter or shortening in your cookie recipe. Butter adds the crispy texture and the shortening will give it the squashy, pliable and soft consistency. Whatever your preference is, there is nothing better than a fresh baked, out of the oven chocolate chip cookie with the melted chocolate dripping from breaking it in half and enjoying with a tall glass of ice cold milk.

Chocolate and Butterscotch Chip Cookie

1 ½ C. Sugar
1 2/3 C. Brown Sugar
1 ¼ C. Shortening (Butter flavor)
3 Eggs
2 t. Vanilla
1 ¼ t. Salt
2 ¼ t. Baking Soda
1 T. Cornstarch
3 ½ C. Flour
11oz. Pkg. Butterscotch Chips
12 oz. Pkg. Nestle Dark Chocolate Mini Morsels

Preheat oven to 350 degrees.

In a kitchen aid mixer, add and cream the sugar, brown sugar and shortening together until smooth and fluffy. Add the eggs, vanilla, salt and baking soda. Mix together. Add the cornstarch and slowly add the flour one cup at a time until blended. Add the butterscotch and chocolate chips. Mix until combined.

Use a small ice cream scooper to form uniform cookies. Place onto a non-stick cookie sheet and bake for about 10 to 11 minutes until golden brown. Remove and let cool on a wire rack. Yields approximately 6 dozen cookies.

Annual Team Appreciation Lunch

Since 2002, I have hosted an annual appreciation lunch for the team members who directly report to me. With the challenging economic year in 2009, my entire team worked extremely hard and endured quite a bit of stress along the way, not unlike the majority of individuals around the globe. Hosting this lunch at my house is one small way to annually express to my team, how much I appreciate all that they do.

Cooking truly connects me with people since it is both creative and my gift that I can share with other people. I enjoy the entire process of entertaining from A to Z - from planning the menu, making the shopping list, preparing the food to setting the table. My endorphins get charged up and it makes me so joyful to make people happy.

December is a time in my industry that we take our clients out to lunch to thank them for their business and the calendar gets quickly booked up. I scheduled this years lunch in the first week of January and it gave the team an opportunity to relax and reflect on last year and get charged up for a much brighter year in 2010.

Everyone arrived around noon with a vigorous appetite. I created three different appetizers for everyone to munch on before the main event. We had Gruyere Olive Poppers, Walnut and Pinenut Pesto Crostini and Italian Crostini. My team was hungry and everything, with the exception of a few was devoured.

Typically, one or two team members volunteer to assist me with preparation of the plates and service. Much appreciated! First course was Bibb lettuce and Endive Salad with Warm Pecan Crusted Goat Cheese Medallion. Simply dressed the salad with olive oil, fresh lemon juice and fleur de sel and pepper. Tasted until the proportions were perfect between the oil and acid component of the lemon juice. The best tools for mixing are your hands. Each salad was adorned with pomegranate seeds and the warm goat cheese medallion.

(My assistants:  Christine and Deb)

Now onto the main course, what I called “Winner, Winner, Chicken Dinner” which was Pan Roasted Chicken, Winter Vegetables, Wine Infused Pears, Mustard au Jus with Country Biscuits. The chicken bone in breasts with the skin on and quickly pan seared on high to crisp the skin, then placed onto a large baking dish adorned with potatoes and carrots. All of the chicken breasts sat on top and chicken stock were added to preserve the moisture with in the chicken. The mustard au jus was made with chicken stock, white wine, grainy and Dijon mustard and a bit of cream, then seasoned with salt and pepper. Best to make after you have pan seared all of the chicken breasts, so the flavor from the searing gets into the sauce.

Final event was handmade crème brulee. This decadent dessert is so simple and a true crowd pleaser. My team literally scraped each bit from the ramekins. Glad that everyone had a nice time and was able to take a menu home as a token.

Thank You Deb, Laurie, Matt, Christine, Patti and Stefanie!

Porcini Pizza with Truffle Oil

The other night, a good friend of ours came over to join us for dinner. He is single and doesn’t have too many home cooked meals. Typically Jack in the Box or Carl’s Jr. is his dinner entrée of choice. He shares his dating adventures with us and we give him our advice. Hopefully, our guidance is appreciated. We look forward to the day that he finds “Miss Right”, since we know he is a terrific catch for the right girl.

Now onto the food - I perused the refrigerator to see what creative dishes I could create quickly. I had been craving mushrooms and had a package of Lavash bread from Trader Joes. First thing that came to mind was a flatbread pizza.  The combination of the earthy porcin mushroom, nutty gruyere and peppery arugula, and of course the drizzle of truffle oil, I knew it would be a perfect combination. The lavash bread makes the absolutely BEST thin crust pizza and is super simple to make. The combinations are endless.

Porcini Pizza with Truffle Oil

1 Flatbread or Lavash
½ C. Re-hydrated Dried Porcini Mushrooms (04 oz)
1 ½ C. Grated Gruyere
Olive oil
Garlic powder
3 Sprigs fresh thyme
Salt
1 C. Arugula
Truffle oil for drizzling

Preheat oven to 400 degrees.

Place the dried porcini mushrooms in a cup of boiling water. Let sit for 30 minutes or until completely soft.

Tip: You can save the porcini liquid for a mushroom risotto.

Place the flatbread or lavash bread on a baking sheet. Drizzle about 2 teaspoons of good olive oil and using a pastry brush, spread over entire surface. Sprinkle garlic powder over entire surface lightly. Remove the thyme leaves and sprinkle over pizza. Place 2/3 of the porcini mushrooms over the pizza and then sprinkle the cheese. The remaining mushrooms can be strategically placed on top. Season the top with salt and pepper.

Bake for about 9 to 10 minutes, until cheese is bubbly and edges are brown. Remove from oven and distribute the arugula leaves. Lightly drizzle a tiny bit of truffle oil. A little sea salt on top enriches the flavor. Cut into desired number of slices and enjoy.

Let me know what your favorite combination is!

Roasted Chicken Soup with Riso Pasta

After my husband and I returned to the “real” world on Monday after some wonderful time off during the holidays, we knew the magical time of year had come and gone. Saturday was deemed the day to take down the holiday decorations. We put them up the day after Thanksgiving since we were hosting the annual Ornament Exchange party this year. They had been up long enough. We dreaded the task since there was so much to take down and put away. The good news was that we were extremely organized and efficient; it only took us just under three hours.

Roast Beef Crostini with Blue Cheese

Roast Beef Crostini with Blue Cheese

1 Sourdough baguette
Olive oil
8 Large slices of deli roast beef
1/3 C. Blue Cheese
1/3 C. Crème Fraiche
Pepper
24 Flat leaf parsley leaves

Purchase your favorite sour dough baguette. Cut 24 slices approximately ½ inch thick. Brush each side with olive oil. Lie onto a cookie sheet and turn oven on broil. Place under broiler and toast each side until golden brown. Watch carefully so the do not burn.

In a small mixing bowl add the crème fraise and blue cheese. Mix well until most lumps are gone. Season with a few grinds of fresh ground pepper.

Lay the deli roast beef on a cutting board and cut each slice into thirds.

To assemble:
Lay out the toasted crostini and roll up each slice of roast beef. Lay each rolled piece of roast beef on top of each crostini. Add a dollop of the blue cheese mixture and garnish with a parsley leaf.

Creme Brulee

Crème Brulee

8 egg yolks
1/3 C. sugar
2 C. Heavy Crème
1 t. vanilla extract
1 vanilla bean
Caster sugar or fine sugar for caramelized tops

Preheat oven to 300 degrees.

In a large bowl, using a wire whisk, stir the egg yolks and sugar together until mixture is creamy pale yellow and sugar is dissolved well.

Cut the vanilla bean in half and with a sharp knife, scrape the vanilla bean and add to the egg mixture. Stir well. Add the cream, vanilla extract and whisk well.

Divide the mixture among 6 ramekins. Place in a water bath, so the water is half way up the ramekins. Bake for about 40 to 50 minutes until the custard is lightly firm. Remove from oven and let cool in the water bath. Refrigerate for at least 2 hours and best overnight.

For the caramelized topping:

Sprinkle the sugar on top and with a hand held torch, melt the sugar. Re-chill the custards for about 30 to 60 minutes prior to serving.

Brussels Sprouts with Pancetta and Pecans

While shopping at Trader Joe’s, I came across these intriguing stalks of Brussels Sprouts and had to purchase one. Besides the farmer’s market, how often does the average consumer see these? Typically there are large bins filled with all sizes of these little gems. Here is a quick and simple recipe for Brussels sprouts that have wonderful flavor, crunch and textures.

Brussels Sprouts with Pancetta and Pecans
Serves 4

4 C. of Fresh Brussels Sprouts cut in half
3 T. Olive Oil
½ C. Pancetta, diced
¼ C. Pecans, chopped and toasted
Salt and Pepper

Prepare the Brussels sprouts by cutting off the bottom stem and then in half. Remove any of the extra leaves.

In a large skillet, add the olive oil and then place the Brussels sprouts cut side down. Toss in the olive oil using tongs and season with salt and pepper. Return to the cut side down. Add the pancetta. Cook on medium for about 10 to 15 minutes until they are golden brown and tender but not overcooked. You can add more olive oil if desired. Taste to determine if you need to add salt and pepper. Sprinkle with the pecans just before serving.

Bouchon in Yountville

Bouchon in Yountville is part of the Thomas Keller restaurant empire. For Keller, great cooking is all about the virtue of process and attention to detail. Most notably he began his food dynasty with the iconic French Laundry. With his passion for Bistro cooking, he opened Bouchon. Bistro is to Paris as Bouchon is to Lyon. Parisian bistro food is typically slow-cooked (braised), whereas Lyonnaise cuisine revolves around cured and forcemeat processes. Lyon (and not Paris) has the reputation as the French capital of gastronomy.

Restaurant Club was making its final journey for 2009 and it was my turn to make the selection. After careful thought and keeping to the cardinal rule that we can only choose a place where none of us have been before, Bouchon was my choice. We arrived about 15 minutes prior to our 11:30 reservation. Visited the Bouchon bakery next door and selected a box of treasures to bring home. The chocolate Bouchon’s (corks) are to die for along with the macaroons. I even selected a couple doggie biscuits for Max.

We checked in for our 11:30 reservation and were seated right away. The restaurant is authentically French in décor and is a feast for the eyes. We were seated at a table for four in the middle of the restaurant with a large palm tree in the middle and the other three tables flanked the palm tree. Our server promptly arrived and let us know that the paper wrapped around the napkin was our menu – very cleaver. The bread and butter arrived shortly, just as you would expect, crunchy outside, fluffy inside, quintessential French bread with a twist.

The menu was robust with such wonderful choices along with the daily specials; it was a challenge to make our selections. We wanted to all choose different dishes, so we could have more to sample and enjoy. Bouchon highlights local vintners and has a “vin de carafe” board next to the bar. Today there was a Viognier and a Cabernet Sauvignon. Lynette selected the Viognier and I had the Cabernet. Both were outstanding and a value along with being unique.

For our starters, we had Salade de Celeri-Rave et Choux de Bruxelles which was a salad of caramelized celery root, black trumpet mushrooms, cranberries & Brussels sprouts with brown butter gastrique. It was an amazing dish and the gastrique and cranberries simply put the dish over the top. Next we had Salade de Saumon Tiede that was warm poached salmon salad with frisee, black truffle, potatoes & salmon roe with lentil vinaigrette. Final starter was a Lyonnaise Salad with frisee lettuce, crispy largons, soft poached egg and brioche toasts.

The first course was amazing and created quite a bit of chatter about what terrific selections we all made. Onto the main event, first was the Poulet Roti; roast chicken with crispy spatzle, winter squash, chestnuts & white wine poached pears with whole grain mustard jus. The flavor profiles were out of this world and the whole grain mustard jus was spectacular. People often do not order “chicken” at restaurants, since they think it is ordinary – well this was extraordinary!

Next delight was the Gnocchi a la Parisienne that was sautéed gnocchi with a fricassee of vegetables & beurre noisette. Final delicacy was the Truite aux Topinambours – pan roasted trout with roasted sunchokes, marinated mushrooms, toasted almonds & beurre noisette. This dish comes with the head on the fish and in an all-clad copper dish – outstanding presentation.

Even though we were quite satisfied, we needed to experience dessert. After much contemplation, we chose the Tarte au Citron. A large slice of lemon tart was placed on our table, that screamed meyer lemon, cream and butter. I ordered a cappuccino to complete the entire experience and to prevent a food coma.

Bouchon was a gastronomic dining experience that transcended us into France and left us wanting to return very soon. The service was outstanding. The food was amazing. Restaurant Club was very pleased with the experience and are already deciding on our next adventure to kick off 2010 .

Perfect New Year's Eve Party

New Year’s Eve is the one day of the year, where people want to celebrate, declare resolutions and be surrounded by close friends and family. For the eternal host, there is nothing more exciting than putting together a New Years Eve soiree. Planning early is the key to a successful and memorable New Years Eve party.

Here are a few key points and ideas to make your party unforgettable.

Theme - Traditionally, New Years Eve parties tend to be either black tie or cocktail attire, but to spice up the party, add a theme to your party. The perfect New Year’s Eve theme party will be subtle, classy, and easy to pull off. Choose a color theme like black and white, gold or silver. Choose a different era or place in the world and build your theme around it.

Food – A very important element to any party is what food to serve. For New Year’s Eve, best to stay away from dinner, buffets, or anything that requires people to sit down to eat. A better choice for the best New Year’s party is appetizers, both passed and stationary. Build your menu around handmade and store bought to ease the pressures. Consider asking your foodie friends to bring their favorite new appetizer.

Guest List – The perfect party requires a great guest list. Typically the ideal New Year’s Eve party will not include children since it is such a late event and is the one time of year for an adult party. Make sure that every guest invited to the party will know at least one other guest. You want all of your party-goers to feel included.

Adult Libations – New Years Eve is not complete without Champagne or sparking wine. Make sure there are other choices for the hours before midnight. Think about a “signature drink” and tie it in with your theme. Have a large enough selection of adult libations, but do not feel compelled to stock like a hotel. Make sure to have a large supply of ice to last throughout the night.

Decorations – To make your event space aesthetically pleasing, decorations are essential. If you’re having a theme, which you should, coordinate the decorations to the theme. The trick is finding the perfect amount of decorations, without over doing it. The goal when decorating is to stay classy.

Party Favors – Traditional party favors for New Year’s Eve parties are easy. All you really need are noise makers and New Year’s Eve hats and tiaras. Think about adding the extra touch by giving each of your guests a souvenir from the party. Something related to the theme or homemade by you will make it extra memorable.

Music – The type of music you play will depend on the kind of party you are throwing. It is important to get the volume just right. Create a special play list on your i-pod of the favorites from 2009.

Invitations – Best to plan ahead and choose the traditional paper invites with a RSVP date included. “Evite” is easy, but not quite as classy as the traditional choice. Make sure the theme matches the invitations – it gives your guests a peak into what the party will be like.  Sending out early is the key to a great turn out.

Entertainment – When people come to a New Year’s Eve party, they expect to have a good time. While the company, food, and alcohol are large components, you may also need some entertainment. If it’s a classy party, the television is on mute with the New Year’s Eve celebrations in Times Square is probably enough. A smaller crowd could encompass a fun game or two.

Traditional New Year’s Kiss – Everyone wants that special New Year’s Eve and to have the perfect New Year’s kiss with that somebody special.

New Years Resolutions – Each year people take on lofty resolutions that are often forgotten by the end of January. Have each person bring their list and read them out loud to everyone. In addition, have them leave a copy with the host. In turn, you will compile and email out the entire group. Peer pressure tends to keep people closer to achieving their goals. Check in every quarter to see how the group is sticking to keeping them.

Happy New Year to everyone! 
May it be a year filled with prosperity, health, happiness, peace and success!

Holiday Cheer with Friends (Recipe: Italian Sausage Meatball with Port-Fig Sauce)

An easy way to entertain during the holiday season is to throw a wine and appetizer party. You are able to expand from a simple gathering to an extravagant soirée. By picking a couple great bottles of wine and assorted hors d'oeuvres, your guests are guaranteed to have a terrific time. It is about having a strategy, so you do not get stuck in the kitchen or become a short order cook. Carefully plan your menu to include assemble ahead appetizers, easy to prepare and match the mood of the occasion.

Plan to have each guest drink a minimum of two glasses of wine and eat 3 to 4 of each appetizer. Keep the menu simple, and don’t be afraid to complement with store bought items. Choose dishes that compliment your chosen wines and pair well together. Speaking of wine, highlight two to three varietals of wine – for example: Chardonnay, Riesling and Cabernet Sauvignon. Have your guests bring a bottle of their favorite varietals that you are serving and you can have a tasting party.

Recently my husband and I hosted a small wine and appetizer get together with our neighbors to celebrate the holidays. The menu included:

• Zucchini Bisque
• Mini BLT Sandwiches
• Italian Sausage Meatballs with Port-Fig Sauce
• Roasted tomato-pine nut Crostini
• Baked Brie with Dried Cherries and Fresh Thyme
• Classic Crème Brulee

Italian Sausage Meatballs with Port-Fig Sauce

Port-Fig Sauce

2 1/4 Cups Port
10 Dried Figs, stemmed and chopped finely
2 Sprigs fresh rosemary
¼ t. Cinnamon
1 T. Honey
2 T. Butter
Salt and pepper

In a medium sauce pan, combine the port, figs, rosemary, cinnamon, and honey. Bring to a boil and stir the honey until dissolved. Reduce heat and gently cook, uncovered, until it reduces to 1 ¼ cup – about 30 minutes. Take the rosemary sprigs out and throw away. Cool the sauce and process in a food processor until

smooth. Return to the pan and add the butter and heat through. Season with salt and pepper to taste.

Italian Sausage Meatballs

2 oz. Pancetta (6 slices)
1 egg, lightly beaten
1/3 C. Buttermilk
1 T. Olive oil
1 ½ C. Panko Bread crumbs
2 slices of white bread, crust removed and torn into tiny pieces
1 t. Rosemary, finely minced
1 Lb. Sweet Italian Sausage Links, casings removed
1 Garlic clove, minced
½ t. Salt
1 t. Pepper

In a large skillet, cook the pancetta until crispy and then crumble. In a measuring cup add the buttermilk and torn white bread and let soak for 10 minutes. In a large bowl add the buttermilk mixture, panko bread crumbs, egg, rosemary, garlic, olive oil and salt and pepper. Mix slightly. Add the sausage and cooked pancetta and mix well.

Shape the into one inch meatballs, which yields about 40 meatballs. Add about 1 tablespoon of olive oil to the pan and cook half the meatballs first then the second batch. Meatballs cook for about 10 minutes until browned evenly. You can keep the first batch warm in oven at 250 degrees until ready to serve.

Happy Holidays and All The Best in 2010!!!

Fondue Party with Friends (Recipe: Classic Cheese Fondue)

Fondue has come back in style with a vengeance. This very popular dish of the 50’s and 60’s has been reintroduced to both old and new generations as a simple yet sophisticated way to entertain. The word fondue comes from the French word fondre – meaning “to melt.” My husband and I like to call it “Fun-do”. Originally this Swiss national dish was made with cheese melted in wine. Endless variations exist which range from classic cheese with wine, cheddar with beer, meat cooked in hot oil or broth to decadent chocolate fondue.

Fondue brings back extremely fond memories from my childhood along with memories from our honeymoon in Europe. We ventured to six countries by various trains, including the Gornergratt Cog Railway to the town of Zermatt in Switzerland. We had a clear view of the Matterhorn from our balcony. We enjoyed authentic Swiss fondue at a small restaurant that was tucked away downstairs with dark wood and low ceilings.

Fondue can be served on celebratory occasions or just as a weekend treat. A fondue party offers many advantages from an entertaining perspective. It is creative, distinctive and can be prepared in advance for the most part. As a host, I cherish the ability to interact with my guests and the clean up is minimal.

For the past several years, we have our dear friends, Phil, Helen and Graydon, over to celebrate the holidays and host a fondue party. We enjoy a three course feast of classic cheese, filet mignon and chicken cooked in hot oil with assorted dipping sauces and finish with a decadent chocolate fondue. Helen makes her famous madelines, which are always a crowd favorite.

Fondue Tips:

• Prepare the cubes of bread, meat, chicken and/or vegetables in advance.
• Grate the cheeses and toss with the cornstarch in advance. Typically I will use the microwave to get the cheese fondue started and finish cooking in the pot with the flame.
• For cooking with oil, the temperature should be between 350 to 375 degrees
• Chocolate fondue is best served in a smaller fondue vessel with a small candle to keep warm and prevent burning.
• Make sure electrical cords are placed safely aside, so they can’t be accidentally knocked loose or pulled.
• Do not overfill with fondue fuel; you can always add more.
• Protect your table with a large heat proof surface between the fondue pot and your table. Use a wood plank, marble slab, ceramic tiles or heat proof platter.
• To avoid overcrowding, keep your guests lists to no more than six guests. Use color coded fondue forks for each course.
• With the meat and chicken course, use separate serving forks to prevent contamination. In addition, make sure the sauces have a distinct section on the plate.
• If the cheese becomes too thick, thin with a bit of wine or if too thin, add more cheese and cornstarch.
• For the main course fondue of filet mignon and chicken, cut into one inch cubes and cook individually in the hot oil. Best to use canola or peanut oil. Serve with your favorite dipping sauces. A few suggestions: blue cheese dressing, Thai curry sauce, BBQ sauce and teriyaki sauce.
• Dessert fondue is always a favorite. It is simply hot cream and chocolate which is melted slowly. You can add grand Marnier, espresso powder or vanilla to flavor. Serve with pound cake, rice crispy treats, strawberries, bananas, macaroons or marshmallows.
  

Fondue Etiquette:

• Do not eat from the fondue fork that will be returned to the pot. Provide an extra fork for eating.
• If you drop your bread into the fondue, traditions says you must kiss your neighbor. Alternatively, you must buy the next round of drinks. If you drop a second time, you must host the next fondue party.
• With cheese fondue, it is recommended that only one person dips at a time. With an oil fondue, give two forks to each person, so you can cook simultaneously. Electronic fondue pots are ideal for oil fondues since you can maintain consistent temperature.

Classic Cheese Fondue
2 Cloves garlic, minced
1 C. Dry white wine
1 t. Lemon juice
2 C. (8 oz.) shredded Gruyere cheese
2 C. (8 oz.) shredded Emmentaler cheese
2 t. Cornstarch
2 T. Kirsch (Cherry Brandy)
Pepper
½ t. Nutmeg

In a large bowl, add the shredded cheeses and cornstarch and mix well. Set aside.

Add the minced garlic and white wine into the ceramic pot. Heat in the microwave until hot. Add the lemon juice, nutmeg, pepper and cheese. Heat on high in the microwave for about 2 to 3 minutes or until bubbly. Stir and place onto the ignited fondue pot. Serve with cubes of French bread.

Acorn Squash Soup

Nothing nurishes the soul, like a large bowl of piping hot soup on a cold winter’s night. When roasted, the flavor of acorn squash intensifies along with the rich amber color.  The scent that lingers through the house is amazing and sets the tone for the season.  I had some leftover Challah bread from the weekend’s French toast adventure and decided to make croutons to garnish the top of the soup.

Tante Marie Cooking School

Tante Marie’s Cooking School in San Francisco has been an iconic landmark for the culinary enthusiasts since 1979. They offer classes for the culinary professional, novice or classic foodie who just loves to cook, talk about food and acquire knowledge. The classes range from professional programs, participation courses, guest chef demonstrations or cooking parties.

Tante Marie is located in the North Beach/Telegraph Hill neighborhood of San Francisco. Helen and I have taken classes at the school in the past and typically arrive early to enjoy a latte and bagel at the local café about a block away. Inside the school, it is divided into essentially two rooms with ample room to prep and cook amazing food. A few simple housekeeping rules exist and there is a wonderful person onsite to clean up all of the dirty dishes. Now how outstanding is that? All of the utensils, accoutrements, pans, knives and assistance are provided.

Recently my good friend Helen and I took “Italian Comfort Food” with Tori Ritchie. Tori’s approach to making wonderful Italian food is both simple and packed full of flavor. The class is designed around one hour of orientation and instruction with the remaining four hours to cook, learn and of course eat. We had a total of eleven students in the class with an aggressive menu of superb classic Italian delights.

Helen and I decided to conquer the Roasted Tomato-Pine Nut Crostini and Arancini. I thoroughly enjoy the process of gaining new knowledge and have always wanted to learn how to make Arancini. They are relatively simple and the secret is making tasty risotto and using panko breadcrumbs to coat them prior to frying.

Each time we attend, we meet such a wonderful group of people who love to learn and cook. Tori’s teaching style is very approachable and always provides such “real world” instruction and knowledge. We always leave learning several new techniques and recipes.

The “Italian Comfort Food” class was just that ….. pure comfort food with spectacular Italian ingredients such as: porcini mushrooms, pine nuts and rich olive oil. During the class we had a “hands-on” demonstration for making pasta from scratch. We made lasagna noodles from the pasta demonstration to use in the Porcini-White Truffle Lasagna with Fresh Mushrooms and Lasagna Bolognese. Once you take the time to make fresh pasta, you will NEVER purchase the dried lasagna noodles again. If you don’t have time to make, high quality food stores such as Whole Foods sell fresh lasagna noodles.

What Italian meal would be complete with out having Minestrone? We made one with large Cannellini beans and when ready to serve, fresh pesto was drizzled over each bowl. The extra punch of the pesto made the soup out of this world. Insalata Mista is the classic salad served with practically every meal. Typically has radicchio, arugula and escarole with some chopped chives added for extra flavor. The key is to dress the salad with lemon juice, great olive oil and salt, then toss with your hands. Taste along the way to ensure the proper allocations of acidity and balance are there. Finish with several grinds of pepper for a perfect salad.

A few other key dishes made in class were: Roasted Squash Risotto with Gorgonzola and Rosemary, Nonni’s Pot Roast or Ragu or Sugo, and Osso Buco Classico. With the pot roast we added a bit of cinnamon to the dish and it gave it a whole new dimension of flavor and served it over freshly made pappardelle noodles.

The finishing touch to any great meal is dessert. We made a Bittersweet Chocolate-Hazelnut Gelato along with a Sacripantina Cake. The Sacripantina is a multilayered cake made with a vanilla sponge cake, zabaglione (a delicate custard made with egg yolks, sweet butter, marsala and sherry wine) cream, and rum. Stella’s Pastry and Café located in the heart of North Beach is the home of the Sacripantina Cake.

What a wonderful day of cooking, friends, learning new things and being in San Francisco. A certified “Foodie” day of perfection!

Tante Marie Cooking School
271 Francisco Street
San Francisco, CA 94133-2010
(415) 788-6699
Tante Marie

Annual Ornament Exchange Party - 2009

The holidays are such a magical time of year! This season is filled with festive parties, great food, celebrations and cheer. (aka: “adult libations”). For the past 15 plus years, a core group of my friends have had our “Annual Ornament Exchange Party”. The location rotates each year and new friends float in and out, but the core remains the same.

It had been about 4 or 5 years since hosted the party. It is so much fun to plan, decorate and host the event. This year, I chose to use Evite invitations, to simplify and track the responses effectively. We had about a dozen close friends attend, which was absolutely perfect - time to really visit and catch up with everyone.

Each person brought an appetizer or dessert plus a nice bottle of wine. We tend to limit the desserts to just a few or the host provides. Each person tries a new appetizer each year and by the end of the evening, we all want to swap multiple recipes.

Put together a champagne bar this year with pomegranate and tangerine juices along with peach nectar to flavor the champagne. Various liquors adorned a tray on the kitchen island, so each person could make their own creation. Provided red and white wine for everyone, along with waters, sodas and beer.

Never want my guests to go hungry – you could call me a certified “food pusher”, so I made multiple appetizers and desserts for everyone to enjoy.

Bacon Candy

Rosemary-Brown Sugar Cashews
Crostini with fig jam, caramelized onions and blue cheese
Caprese Skewers
Cranberry Cheesecake
Russian Tea Cake Cookies
Surprise English Toffee

Traditionally, we are all pretty competitive during the ornament exchange portion of the event and things get interesting. Couples tend to strategize together, to select the best ornaments, from their point of view. We draw numbers and a gift can be stolen 3 times and then it is “frozen” and off limits to everyone.  Figured out that being a middle number typically pays off.

A wonderful time was had by all and the last person left close to one o’clock in the morning.

Happy Holidays!!!

Team Celebration Lunch

Let the celebration begin! One of my offices won a challenge and the reward was a lunch prepared and served by me at the office. The goal was to make it special for everyone, if just for one hour.

The key to cooking for a crowd is in the preparation, simplicity, while making tasty food for everyone to enjoy. I absolutely love appetizers – in my mind these could be dinner every night. Prepared two appetizers - Parmesan and Edamame Dip with Endive and Green Olive Tapenade with Fresh Ricotta Quenelles. A quenelle is an haute cuisine term for a food item that is formed into an egg or oval shape.

Main course was gourmet BLT’s with applewood smoke bacon, pesto aioli, tomatoes, avocado, red onion and arugula served on a fresh crusty ciabatta roll. Created a side salad of mixed greens and arugula, pomegranate seeds, candied pecans and blue cheese crumbles. Used one of my favorite store bought salad dressings – Brianna’s and the flavor is “Real French Dressing” with the distinctive artichoke on the packaging.

Dessert was a handmade lemon tart with assorted berries which adorned the top. Everyone was full from the lunch; so we had a “pick me up” later in the afternoon and enjoyed the lemon tart. (not a slice left in the office) A perfect way to end the day, to celebrate everyone’s hard work through accomplishing the milestone goal! Congratulations PHC Team!!

Edamame and Parmesan Dip with Endive

Are you looking for a super fast and flavorful appetizer, which is healthy at the same time?  Here is the answer: Edamame and Parmesan Dip with Endive.


2 C. Shelled edamame
1 C. Parmesan Reggiano – Cut into tiny cubes
1 T. Fresh thyme leaves
Grated zest of one lemon
1/2 C. Extra virgin olive oil
Salt and pepper to taste
6 to 8 whole endive leaves separated

In a large bowl, mix together the edamame, parmesan, thyme leaves, lemon zest and olive oil. Season with salt and pepper. Separate the endive leaves. Place the edamame mixture in a decorative bowl on top of a platter. Arrange the endive leaves around. Serve with a spoon or just use the endive leaves as the vessel for the edamame dip.

Daddy's Birthday Dinner

What special gift do you give someone who has everything? What gift is better than any new sweater or wallet – a gift from the heart?

This year for Dad’s birthday, I wanted to put a different spin on my gift to him. Cooking and entertaining is a gift that I love to give. My parents are super busy people, but that keeps them young. We scheduled the birthday celebration for a few weeks ago, so they could be pampered and enjoy a four course dinner.

Appetizer
Pear and Proscuitto Crostini
Starter
Mixed Greens with Pomegranate, Blue Cheese and Candied Walnuts tossed with a French Vinaigrette
Main
Asian Braised Short Ribs with Orange Hoisen Sauce and Creamy Sour Cream Mashed Potatoes
Dessert
Brownie Sundae with Rocky Road Ice Cream and Chocolate Ganache Sauce accented with Homemade Toffee

Great Parents...Great Memories....Great Times!

Pear and Prosciutto Crostini

Pear and Prosciutto Crostini


1 Sweet baguette
6 Slices Prosciutto
1 Pear
2/3 C. Crumbled blue cheese
Honey

1. Slice the baguette into 20 half inch slices. Lay onto a large cookie sheet. Using the broil setting on your oven, toast each side of the crostini until it is lightly brown.

2. In a large skillet, put the heat onto medium high and crisp up the six pieces of Prosciutto. Lay onto a plate lined with paper towel to drain the excess oil.

3. Slice the pear into twenty thin slices and squeeze a bit of lemon juice onto the slice to prevent browning.

4. To assemble: cover each crostini with blue cheese and bake in a 350 degree oven until melted. Let cool for a couple minutes. Place a pear slice on each one and a drizzle of honey on top of the pear. Top with a small piece of the crisp Prosciutto.

5. Arrange onto a platter and watch them disappear. Serve with your favorite bubbly or white wine.

The Vine at Bridges in Danville

The Vine at Bridges in Danville is both a wine shop and casual hang out for the wine aficionado and novice who yearn to taste new wines and gain knowledge. The Vine sports a unique vibe that is casual yet sophisticated. Half is the retail side with a tasting bar and endless bottles of varietals of wines from California and the world. Boutique, limited production wines and intriguing and engaging for any collector. The other half is the wine bar with casual low leather seating ensembles, a long “L” shaped bar and multiple tall tables with bar stools. The walls are a golden color, awash with candlelight.  The concrete floors give it contemporary warmth.


My college friends and I decided to meet at the Vine at Bridges for wine and appetizers before attending a special pre-holiday shopping event in downtown Danville. Pam reserved the corner table which offered a 180 degree view of the place and a perfect position for people watching. Speaking of people watching, as the time passed, the population grew and it was a feast for the eyes. The pretty people abounded, sporting the latest designer jeans and expensive handbags. It was certainly a place to be and be seen. We are all married or taken, so we enjoyed the entertainment factor, good wine, food and spending time with great friends.

Speaking of wine and food, let’s talk! They offer three choices for the wine - 3 oz. taste, 6 oz. glass or by the bottle. Flights of wine were very popular and are delivered in an artistic metal carrier, holding three glasses. Tricia and I began the evening with a taste of the Frank Family 2007 Chardonnay - incredibly rich, buttery and smooth. Once Natalie and Pam arrived, we decided to share a bottle of the 2005 Bridesmaid Meritage from Napa Valley. It is a blend of Cabernet Sauvignon, Merlot and Syrah. This wine ignited with flavors and aromas of rich berry fruits, currant, espresso, chocolate and oak tannins. The texture is velvety polished, elegant and luxurious.

Now onto the food – I looked around to see where the kitchen was positioned and realized that all of the food is produced at the Bridges Restaurant next door. There is a waiter who certainly gets his exercise, by bringing trays of food over as it is ordered. We pondered the menu and selected the Warm Phyllo Wrapped Brie Cheese with roasted pear, hazelnuts, toasted brioche and truffle honey. Our second appetizer was the Wild Mushroom Pizzetta with wild mushrooms, parmesan cheese, fines herbs, and truffle oil. The final selection was the Lettuce Wraps with Chicken and Prawns.  By far, the Phyllo wrapped brie was my favorite.

We had terrific service by the staff and they were extremely friendly and knowledgeable.  The wine shines in the spotlight. The food is tasty, but did not evoke the "wow factor" for us. Overall, if you are looking for a hip Wine Bar in the East Bay, head down to The Vine at Bridges for a nice evening with friends or that special someone.

The Vine at Bridges
480 Hartz Avenue
Danville, CA 94526
925.820.7210
http://www.thevineatbridges.com/

Winter Vegetable Soup

What is better on a cold winter’s night than a hearty bowl of soup? It warms the soul and is extremely satisfying. The secret ingredient to this soup is the parmesan cheese rind – adds that extra richness and flavor. Enjoy with beer bread or your favorite crusty bread.

Artisan Beer Bread

Beer Bread


I remember being a child and my Mom would make beer bread a few times a year. I just loved the yeasty, earthy and slightly dense texture of the bread. Last night it was a bit drizzly and cold outside, so I thought soup and bread would be a perfect dinner menu. A good friend of ours was coming over and a casual wind down kind of evening was in order, after a long week of work. Made a homemade veggie soup (blog post coming shortly) and enjoyed a bottle of Nicole’s Red from Lancaster Winery. In a word………Perfect!

Ingredients:

3 Cups Flour
1 T. Brown sugar, packed
1 T. Sugar
1 T. Baking powder
1 t. Salt
1 Bottle beer (12 oz), Light colored
4 T. Melted butter

Preheat the oven to 375 degrees. Prepare a 9 x 5 loaf pan – I use a non-stick spray to make it easy.

Use a large bowl; add flour, sugars, baking powder and salt. Stir to combine. Open the beer and add all of it at once. It may foam a bit. Stir quickly until combined and will be lumpy. Pour into prepared loaf pan and drizzle with the melted butter.

Bake for about 35 to 40 minutes, until the crust is crusty and golden. Let rest for about 5 minutes and then remove from the pan. Slice and serve with butter. If you have leftovers, it makes incredible toast!

Quick Note:  Depending on what type of beer you choose, the flavors will vary.  Try your own artisan beer bread today!

Lemon Tart

My husband asked me last week if I would make something for him to bring to work for a potluck.  I was going to make my famous Orzo Salad, but atlas, someone was already bringing that.  My lemon tart is always a winner, so that was the selection that I emailed him with.  When we both got home from work, I asked him how everyone liked it, he said that there were several folks who thought it was store bought.  I guess that is a compliment?

This Lemon Tart is a quick and easy dessert that is a complete crowd pleaser, especially with the ultimate lemon lovers. I suggest serving with fresh assorted berries and a dusting of powdered sugar.

Lemon Tart

1/2 cup (1 stick) butter, melted
3 T. finely grated lemon zest
1 - 3/4 cups all-purpose flour
1 - 1/4 cups sugar
1/4 t. of salt
6 large eggs
1 cup fresh lemon juice
1/3 cup heavy cream
Assorted berries for garnish

Preheat oven to 350 with rack in the middle of the oven. Use a 11-inch tart pan with removable bottom. Melt the butter in a small saucepan over medium heat, add 1 tablespoon of the zezt, and let stand for 5 minutes. Whisk 1/4 cup of the sugar, pinch of salt and flour together in a bowl. Add butter mixture and stir with a fork. Continue until the dough begins to come together when a small bit is pressed between your fingers. Pour into tart pan and press with your fingertips evenly up the side and into the bottom. Bake for 20 minutes and let cool on wire rack while you prepare the filling.

Process the remaining 1 cup of sugar and the remaining 2 tablespoons of zezt in a food processor until the zezt is finely ground.

Whisk together the eggs, the sugar and zezt mixture, the lemon juice, and another pinch of salt in a medium bowl until smooth. Beat the cream with a whisk until thickened, in a seperate bowl. Sitr the cream into the egg mixture until blended.

Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still warm crust. Bake for 25 to 30 minutes, or until the filling is just set in the center. Let the tart cool on a wire rack. Just prior to serving, decorate with assorted berries after you cut into wedges.