Guinness Braised Short Ribs

I love Saturdays. It means it is right in the middle of the weekend and don’t have to worry about getting geared up for the work week ahead. A pure day of relaxation on that front. This Saturday I brought Max down early to the doggie spa to get his every 7 week grooming regimen complete. I always tell him that he will get to spend the day with all of his little and big doggie friends – not sure if he really cares, but it makes me feel good.

Stopped by Trader Joes to pick up more figs to make more fig jam. I hit the jackpot with the fig quantities by filling a carry basket with a dozen, one pound containers of wonderful figs. Ended up making 30 jars of jam. Started this canning craze the weekend prior with handmade dill pickles – a future post indeed. Always watched my Mom can when I was little and it was on my bucket list of things to complete – I guess I can now check that off the list. More canning adventures to come for me.

We decided to have a couple friends over on Saturday night. Even though it is summer, braising is such a wonderful way to entertain. You literally cook a few things, throw all the ingredients into a large pot, turn the oven on and go on with the rest of your day. The result is pure decadence with intense flavors and ultra tender meat that is fork tender and no knife is required.

Typically I use my “go to” recipe of Asian Braised Shortribs with Orange Hoisen Sauce, but wanted to try something new. On a trip to Ireland several years ago, we toured the Guinness Factory and it was quite facinating. Came up with my version of Guinness Braised Short Ribs and served it with Israeli Couscous. Once the couscous was cooked, I tossed with a splash of good olive oil and seasoned with salt and pepper. A bit lighter than using mashed potatoes. The dish turned out incredible.

Guinness Braised Short Ribs

8 to 12 Boneless Shortribs
1 pound carrots, diced small
2 medium onions, diced small
2 bay leaves
8 tablespoons tomato paste
3 cloves of garlic, minced
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 cups Guinness
4 cups beef broth
3 tablespoons olive oil
1 tablespoon salt
2 teaspoons black pepper

Preheat oven to 325°F.

Use a 6 quart oven proof pot with lid. Season ribs with salt and pepper. Heat olive oil over medium heat in pot until hot but not smoking. Add ribs and brown on all sides, about 1 minute per side. Transfer meat to a large plate and set aside. In the same pot add carrots, onions, and sauté over medium low heat until vegetables soften, about 10 minutes. Add garlic, thyme, rosemary and sauté, until garlic softens about 2 minutes. Stir in tomato paste and cook for 1 minute. Add broth and beer, then ribs and bring liquid to a boil uncovered. Cover pot and transfer to the oven, braise until meat is very tender 5 hours.

Black Forest Ham, Cheese and Fig Jam Sandwich

Crunchy, salty, sweet, earthy and so incredibly satisfying is how to describe this sandwich. Last weekend I made fig jam and was thinking of creative ways to use it. While driving home from work, my creative thoughts were spinning in my head and this sandwich popped up. I thought it would be simple yet full of flavor. It actually exceeded my expectations. I could have certainly eaten more than one, but refrained. My husband did eat two and couldn’t believe how tasty they were. We actually had those two nights in a row for dinner.

Black Forest Ham, Cheese and Fig Jam Sandwich

Ciabatta Bread
Black Forest Ham, Deli sliced
Jarlsburg Cheese, Deli sliced
Fig Jam

Slice ciabatta bread about ¾ inches thick. Spread about 2 teaspoons of fig jam onto the slice. Add three slices of the ham and top with a half of a slice of jarlsburg cheese. Preheat oven to 400 degrees. Lay the sandwiches onto a cookie baking sheet and cook for 10 minutes.

Goat Cheese Crostini with Cranberry Pecan Tapenade

If you know me or read my blog regularly, you know that I adore appetizers – especially Crostini. Why do I love them so, is what you might be wondering. The answer is simple: they are straightforward, easy and an open canvass for hundreds of toppings. Over the weekend I created multiple Crostini and was inspired by various things: figs, cheese, herbs, and tapenade. I posted two other recipes this week and this is the final Crostini post for the week.

Each of you probably has a favorite Crostini recipe or a creative idea for a wonderful Crostini. Thought it would be fun to have a “Crostini Challenge”.

Crostini Challenge simple rules:

1. Post a comment on this post about your favorite Crostini, your most creative Crostini idea you have made, want to make or a general comment.

2. Post by no later than August 5th, 2010.  Open to the 50 United States only. 

3. I will conduct a random drawing for Bruschetta: Crostini and Other Italian Snacks by Maxine Clark for one lucky winner based upon the total comments submitted.  Winner will be announced on August 8th or before.

4. Within a few weeks I will select my favorite entries, share my recreation and highlight in an upcoming post.

5. Look forward to everyone’s ideas and having fun with Crostini!

Goat Cheese Crostini with Cranberry - Pecan Tapenade

1 baguette, 1/4-inch thick slices
1/4 C. finely chopped pecans
1/2 C. black olives
1/4 C. green olives
1 clove garlic, peeled
1 t. lemon zest
1 T. fresh thyme leaves
1-2 T. extra virgin olive oil
1/3 C. dried cranberries
1/3 t. salt
1/4 t. freshly ground black pepper
Fresh goat cheese

Preheat oven to 375°F. Make Crostini: Brush the bread slices on both sides with olive oil. Arrange the slices on a baking sheet and cook until the slices are golden brown, about 10-15 minutes.

Place the pecans in the bowl and set aside. Put the olives, garlic, zest, herbs and 1 Tablespoon of olive oil into the food processor. Process until smooth. If dry, add an additional Tablespoon of olive oil. Transfer to a bowl and mix in the chopped pecans. Add the cranberries, salt and pepper.

Spread 1 Tablespoon of goat cheese onto each crostini. Place 1 Tablespoon of the olive mixture on top.

Fig Balsamic Jam and Goat Cheese Crostini

Thomas Keller is one of the most iconic chefs of this era. His finesse, detail, perfectionism and professionalism, has made him one of the chefs to admire. With his empire of restaurants ranging from French Laundry to Bouchon to Per Se, he is known around the world as the premier chef. French Laundry is on my bucket list along with Per Se. We enjoyed Bouchon several months ago along with the Bouchon bakery and absolutely loved everything about the experience. I received his new cookbook, Ad Hoc for a gift and completely enjoy looking at it over and over again. It inspired me for this Crostini.

I had picked up two pounds of figs on Friday at Costco. With one pound I made the delicious Fig Coffee Cake that was a complete winner with my husband and next door neighbors. The second pound I made Fig and Balsamic Jam from the Ad Hoc cookbook. This could quite possibly be the most supreme jam on earth and so simple to make. Once the balsamic reduces along with the figs and sugar, the sweetness of the vinegar comes through. A quick tip - if you ever want to replicate aged balsamic, simply reduce over low to medium heat and let cool. It speeds up the aging process.

From my last post, it was a Crostini extravaganza on Saturday night. I made the Fig and Balsamic Jam and topped a goat cheese Crostini with this decadent jam. The tang of the goat cheese along with the sweet fig and balsamic jam was magical. It was a true celebration for your palate. Before fig season ends, I am going to make more jam and can it for year long enjoyment.

Fig and Balsamic Jam

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

Combine the figs, sugar, and balsamic vinegar in a large saucepan. Bring to a simmer over medium to high heat. Then lower the heat to maintain a gentle simmer and cook. Break up the large pieces and stir periodically until the jam thickens. Remove from the heat and squeeze about a tablespoon of lemon juice and stir. Taste and add more lemon juice if desired. If too chunky, you can use a food processor to quickly pulse a bit smoother. Spoon the jam into a container with a lid and let cool. Refrigerate for up to one month.

Slightly adapted from Ad Hoc by Thomas Keller

Simply toast up the crostini, spread a bit of your favorite goat cheese and top with some of the Fig and Balsamic Jam.  Enjoy!

Grilled Scallion and Ricotta Crostini + Darioush Wine

Crostini in Italian means “little toasts”. A Crostini is one of the most versatile vessels for making outstanding appetizers. The list of toppings are endless and your creative juices can be geared up in minutes once you start to think of the possibilities.

Saturday night my husband and I celebrated our 13th anniversary of our first date. By the way we met on a blind date and typically go back to the “scene of the crime” to celebrate and reminisce. Saturday was a busy day, so we decided to stay at home to celebrate. We completely enjoy having appetizers for dinner along with a great bottle of wine. Last night I prepared four different crostini’s. I will share the other three over the next week or two.

From our cellar, I selected a wonderful bottle of 2003 Darioush Signature Cabernet Sauvignon from Napa Valley. Darioush prides themselves in making Bordeaux estate style wines using old world labor-intensive, micro-vineyard management and new world technology to create fine wines from its estates located in the appellations of Napa Valley, Mt. Veeder and Oak Knoll. The cabernet is a blend of 85% Cabernet Sauvignon, 10% Merlot, 2% Cabernet Franc, 1% Petit Verdot and 2% Malbec. Smooth tannins, wild berries, espresso and bittersweet chocolate were just a few of the qualities and flavors in this quintessential wine.

A few years back, we both took a Friday off from work to visit this unique winery in Napa Valley. One of the unique experiences that they offer is a fine wine and artisan cheese private tasting. They partner with Cow Girl Creamery for this decadent experience located in their luxurious barrel room. If you heading to Napa, put this on your “to do list” and I promise you will not be disappointed.

Grilled Scallion and Ricotta Crostini

1 Sourdough baguette
Ricotta Cheese
10 Scallions
Olive oil
Fleur de Sel

Slice 16 half inch pieces of bread to make the Crostini. Lie onto a baking sheet and bake in a 350 degree oven for about 10 minutes or until lightly golden brown. Remove from the oven to cool.

Prepare 10 scallions by cutting off the white end slightly and trimming the bottom part of the green portion of the scallion. Lightly brush each one with olive oil. Place onto an inside or outside grill. Cook until soft and grill marks are evident. About 5 minutes. Be sure to flip them over to ensure even cooking.

Let the onions cool and then chop to small pieces.

To prepare, spread about one to two teaspoons of the ricotta cheese on each Crostini. Then top with about one heaping teaspoon of the grilled onions. Sprinkle a bit of fleur de sel on top of each one. This will dramatically enhance the flavors.

Fig Coffee Cake

Last night we ventured to Costco for the primary reason to replenish our toilet paper supply, but you all know how going in for a single item leads to multiple purchases. We were no exception with that Costco statistic. Outdoor solar lights, blueberries, dried mushrooms; a couple new cookbooks and a two pound container of fresh figs were in our basket upon check out. Not too mention the goodies that my husband picked up.

I am so happy that figs are now in season and at their best. I have not made a coffee cake in a hundred years. Thought about blueberry coffee cake and then perished that thought. I wanted to create something that was out of the ordinary. While on the treadmill, the Fig Coffee Cake idea popped into my brain. Brilliant I thought. It would be sweet, satisfying and perfect for a Saturday morning breakfast. You are probably thinking, she just did the treadmill and now a piece of fig coffee cake. Sunday morning will now begin with a trip to the treadmill.

Fig Coffee Cake

2 C. Flour
1 ½ C. Sugar
½ C. Butter, cut into small pieces
1 t. Baking Powder
2 Eggs, separated
¾ C. Milk
¼ C. Cream
2 t. Vanilla
2 C. Figs, cut into 8ths

Using a stand up mixer, combine the flour and sugar, then cut in the butter and mix with an electric mixer on low speed, until crumbly. Add baking powder, egg yolks, milk and vanilla. Beat until combined.

Whisk the reserved egg whites until soft peaks form. Gently fold into the batter.

Pour the batter into a greased 13 x 9 baking pan. Cover with the diced figs. Sprinkle the crumb topping (see below for recipe) over the figs. Bake at 350 for 35 to 40 minutes.

Crumb Topping

1/3 C. dark brown sugar
1/3 C. granulated sugar
1/2 t. ground cinnamon
1/4 t. salt
1/2 C. (1 stick or 4 ounces) butter, melted
1 3/4 C. Flour

In a large bowl add the brown sugar, granulated sugar, cinnamon, salt and flour and mix together. Then add the melted butter and stir together. You can use your hands to combine together and create the large crumbs.

Fennel, Apple, Pecan and Gorganzola Salad

Do you ever crave a fresh salad that is easy to make, crunchy, sweet, savory and satisfying? If so, this Fennel, Apple, Pecan and Gorgonzola salad might just exceed your expectations. Several weeks ago I created and served this salad to my friends and each person enjoyed the fresh and vibrant tastes and textures in the salad.

One of the cooking classes that I took at Tante Marie in San Francisco featured Tori Ritchie who is a wonderful chef and teacher. She introduced us to the concept of using lemon juice, olive oil along with salt and pepper as the dressing to a salad. She also encouraged us to use our hands to toss the salad. With this salad, I did not use my hands, but did employ her techniques. The fun thing about this method is that you need to taste along the way to ensure the correct balance is there for you.

 A few tips:

• Use the best olive oil that you can find
• Fleur de Sel enhances the flavor in the salad versus regular salt
• If meyer lemons are in season and available to you, use them
• Fresh ground pepper outshines pre-ground versions
• Chill the matchstick apples and fennel prior to tossing

Fennel, Apple, Pecan and Gorgonzola Salad

4 Green Apples

2 Fennel Bulbs
1 C. Gorgonzola Cheese, crumbled
¾ C. Pecans, chopped and toasted
2 – 3 Lemons
Olive Oil
Fleur de Sel
Fresh Ground Pepper

Peel the apples and core. Create matchstick slices and let sit in a bowl of water with 2 to 3 tablespoons of lemon juice.

Trim the fennel bulbs and core. Use a very sharp knife or mandolin to create paper thin slices.

When ready to toss and serve, drain the apples and pat dry. Add to a large bowl. Add the fennel, gorgonzola cheese and pecans. The dressing is a taste process. Add about the juice of one lemon and drizzle with the olive oil. Toss together and taste. Season with salt and pepper. Add more lemon juice and/or olive oil until you achieve the balance you desire. Taste one more time for season.

Mini Lamington Cupcakes

Lamingtons are a prototypical part of every Australian's childhood. This little sponge cake is dipped in chocolate icing and then rolled in desiccated coconut. Typically these little goodies are sold at local school fairs or bake sales. Sometimes you will see a Lamington split in half and layered with whip cream or strawberry jam. The raspberry jam variety is more recognized in New Zealand.

The Lamington is named after Charles Cochrane-Baillie, 2nd Baron Lamington who served as the Governor of Queensland from 1896 to 1901. According to history or legend, the Lamington’s chef Armand Gallad was given short notice to serve unexpected guests. He proceeded to cut up French vanilla sponge cake baked from the day prior, then dipped in chocolate and rolled in dried coconut. The Lamington guests quickly asked for the recipe and a classic Australian dessert was born.

I was first introduced to Lamington’s several years ago while at our local farmer’s market. Bake Sale Betty would attend each weekend farmer’s market in her blue wig, ironing boards strewn about with tasty treats from her homeland of Australia. Betty would give out samples of her delicious scones, cookies and Lamingtons. Once the word was out about the Lamington’s – you had to get there early or they would vanish quickly. When I asked her what they were – she replied with – they are like zingers.

I was pursuing through The Craft of Baking by Karen DeMasco and looking on page 166, there they were. These cute little Lamingtons were given a fun twist by Karen. Instead of the traditional square shape, she chose to bake them in mini muffin tins - brilliant. My first thought was to pipe in a bit of raspberry jam after they finished cooking, to kick them up a notch. I decided to make them according to the recipe, but next time, I am adding the raspberry jam for sure. I made a few slight changes to the recipe and figured out a few shortcuts that worked for me.

Lamingtons

Makes about 30 Lamingtons

Coconut Coating

2 cups unsweetened shredded coconut

Cupcakes

1 1/2 cups cake flour, plus more for the muffin tin
1 tsp baking powder
1/2 tsp salt
8 ounces (2 sticks) butter
1 C sugar
2 t. vanilla extract
1/2 C whole milk
4 large egg whites

Chocolate Glaze

1/4 C plus 3 Tbsp unsweetened cocoa powder
2 C confectioner's sugar
1/4 t. kosher salt
1/4 t. pure vanilla extract
1/4 C plus 3 Tbsp water

Preheat oven to 300 F

Spread the coconut on a baking sheet and bake until it's lightly golden, about 5 minutes. Remove from the oven and cool. Break up a bit with your hands and add to a bowl.

Increase the oven temperature to 350 F. Use a non-stick cooking spray to coat the mini muffin tins.

Beat the egg white to soft peaks in the electric mixer and then scrape into a bowl and set aside. Rinse this bowl quickly and then add the butter, granulated sugar and vanilla. Beat on medium high until light and fluffy – about 5 minutes. Scrape down the sides.

With the mixer on medium speed, add the milk and the flour, baking powder and salt alternating in three additions each scraping down the sides of the bowl as necessary to ensure that the mixture is well combined. Using a rubber spatula, scrape the batter into a large bowl.

Divide the batter among the muffin cups, filling the cups about three-quarters full. Be sure to not overfill them, otherwise they spill over the sides. Bake rotating the tin halfway through until the cupcakes are lightly golden and a tester inserted in the center of a cupcake comes out clean, about 20 minutes. Invert the cupcakes onto a wire rack, turn them top side up, and let them cool completely.

For the glaze:

In a medium bowl, sift together the cocoa powder, confectioners' sugar and salt. Add 1/4 cup plus 3 Tbsp water and the vanilla, and whisk to combine.

Dip 1 cupcake into the glaze turning to coat the entire cupcake. Immediately roll the cupcake in the toasted coconut, covering the entire cupcake. Transfer the cupcake to the wire rack to let the glaze set up. Repeat with remaining cupcakes.

{ 100% Estate Grown: Stolpman Vineyards featuring Rhone Varietals }

Stolpman wines are 100% estate grown and situated on three finger-like ridges, which provide outstanding drainage. The distinct element of the vineyard is a thin layer of clay-shale above Limestone. The limestone drains the water which forces them to search deeper for water, which results in concentrated and balanced grapes. They primarily focus on Syrah and other Rhone Varietals such as Roussanne and Grenache. They pride themselves in the fact that they are the only Cote Rotie styled vineyards in California. I was genuinely amazed that I could enjoy such wonderful Rhone Varietals here in California.

I first enjoyed Stolpman Vineyards during my “Thinking, Eating and Drinking” class. Meg and Joe who were students in the class were kind enough to bring a bottle of L’Avion to share with the class. We enjoyed it with this beautifully roasted chicken and the pairing together was magical. This wine is 10% Viognier and 90% Roussanne and is a true Rhone Varietals. In class we called this wine the “38 minute wine”. Once it opened up we discovered flavor profiles beyond our original sip and it was the highlight wine of the evening.

The tasting room was off the main street in Los Olivos and when we walked in, it was bustling with people and the vibe was certainly central California chic. We decide to par take in the tasting flight which included a signature Riedel logo glass. A gentleman named Reed assisted us and he was extremely knowledge about the wines and the winery. We enjoyed their 2008 Sauvignon Blanc first and it had hints of citrus, verbena, stone fruit and was light in color - very refreshing and a great palate cleanser. Next we enjoyed the 2009 Rose and are a blend of 80% Sangiovese and 20% Grenache. I am not typically drawn to Rose, but this one was particularly tasty. Light, bright and just danced on the palate.

Our third wine was a 2007 Granache and it just exploded with plum and fresh fig aromoas and flavors. The tannins were not overpowering with being young, but rather were a perfect compliment to the integrity of the wine. Next we tasted the 2006 Sangiovese which displayed a bright ruby color and delicate perfumes. Cherry flavors are present along with citrus and pomegranate flavors. It was a unique and extremely tasty wine which was enjoyed by everyone.

The last two wines were the Syrah and to say, “Saving the best for last” was a true statement. The 2006 Hilltop Syrah embodies notes of blueberries, floral and a smoky hue along with a silky finish. Robert Parker rated this wine 92 points and only 748 cases were produced. The 2008 “Originals” Syrah was simply amazing and left you wanting more. It has intense flavor and aroma.

We decided to purchase seven bottles of wine along with joining their wine club. Both Charles and I enjoy collecting wine.  It is a fun hobby to have and we enjoy trying interesting and unique wines from around the world. If you planning a trip to Los Olivos, please check out Stolpman Vineyards, you will certainly not be disappointed.

Crème Fraiche Coleslaw with Blueberries

A few weekends ago, we ventured down to the central California coast to enjoy a weekend with our friend who lives there. Before venturing to Solvang for pastry hunting and Los Olivos for wine tasting, we stopped at a darling place for lunch. It was a winery and deli all in one. It was called Sextant Winery. We actually did not taste the wines but did grab some tasty sandwiches.

One of the side dishes they offered was a Crème Fraiche Coleslaw with Blueberries. My husband picked up a container and we shared it. The fact that crème Fraiche was paired with blueberries in a coleslaw completely intrigued me. I never use to be a fan of coleslaw and over the years, my taste buds completely enjoy the crunch and creaminess of this traditional all American salad.

I have to say - when I took a bite I was quite smitten with this combination. The crunch of the cabbage, the tanginess of the crème Fraiche and the sweetness of the blueberries was a bite of pure happiness. Needless to say, this salad was an inspiration to me. I added quite a few items to my version and I hope that you enjoy it as much as I do.

Crème Fraiche Coleslaw with Blueberries

Salad

4 to 4 ½ C. Cabbage, shredded
½ C. Pecans, chopped and toasted
½ C. Dried blueberries
½ Red onion, sliced thin and chopped

Dressing

3 T. Crème Fraiche
2 T. Mayonnaise
2 t. Dijon Mustard
1 T. Lemon juice
¼ t. Salt
8 Grinds fresh ground pepper

To make the dressing add all of the above ingredients and mix well. Let sit in the refrigerator for 30 minutes prior to tossing the salad.

When ready to serve, place the salad ingredients into a large bowl. Add the dressing and toss well. Taste for seasoning and add salt and pepper as desired.

{ Bourbon Baked Beans }

Can’t you just smell that BBQ season is in the air? Last night was Saturday and the scent of barbeque was everywhere. Not sure exactly what folks had on the grill – perhaps sausage links, steaks, chicken or portabella mushrooms. Whatever they had cooking, you can certainly sense that summer was in full swing. Living in the Bay Area, we certainly take pleasure in entertaining outdoors and enjoying the wonderful warm evenings.

Last night was no exception for us. We uncovered the stainless grill from its winter hibernation. In hindsight, it should have awoken sooner - I just got so busy. I prepared an herb rubbed flat iron steak to cook on the grill. I fired up all four burners but midway through the cooking, I turned off two burners on the grill and moved the steak to that side. Continued to cook the steak to medium and what a difference – the steak was perfectly cooked and remained tender.

Time-honored barbeque called for traditional side dishes. I made crème Fraiche coleslaw with blueberries and bourbon baked beans. After researching baked bean recipes, I created my version of bourbon baked beans. The addition of the bourbon along with the applewood smoked bacon, created a super tasty dish that everyone enjoyed.

Bourbon Baked Beans

3 (15 oz) Cans White Beans
1 Large onion, small dice
8 Slices Applewood smoked bacon
3 T. Dijon mustard
3 T. Molasses
1 C. Ketchup
1 C. Traditional BBQ Sauce
2 T. Brown sugar
¼ C. + 1 T Bourbon
2 T. Honey
Salt and pepper to taste

Cut the bacon into ½ slices and cook until crispy. Drain and set aside.

In a large colander, add the beans from the cans and rinse. In a large bowl, add all of the ingredients and stir until combined. Transfer to an oven proof dish and cook for about 45 minutes at 350 degrees.

{ Boutique Winery: Blair Fox Cellars }

Last weekend, Charles, our friend Geoff and I took a trip down to the San Luis Obispo area to visit our friend Kim. Since she is from the area, we had a built in tour guide. How great is that!  We first went to Solvang and then to Los Olivos. If you have never been to Los Olivos, it is perfect for the foodie, the shopper and the wine collector. We stumbled upon Blair Fox Cellars and I instantly fell in love with the ambiance and then the wine sealed the deal.

Blair Fox Cellars are fervent about the small lot production and specialize in Rhone varietal wines. They handcraft both Syrah and Viognier from various vineyards in Santa Barbara County. The wine maker, Blair Fox is a native of Santa Barbara and earned his degree from UC Davis in Viticulture and Enology. His inspiration came from the French wine regions, Cote Rotie, L’Hermitage and Condruieu. A strong sense of knowing the terroir and understanding how it makes a difference in the quality of the wine aided him in creating outstanding wines. He earned the Andre Tchelistcheff Winemaker of the Year Award at the 2008 San Francisco International Wine competition.

The tasting room is quaint, charming, warm and welcoming. It was probably five to six hundred square feet with such an inviting vibe right when you walk in. My square footage may be off a bit. We purchased the tasting of six wines which included the etched crystal glass.

We started with the 2009 Fox Family Vineyard Vermentino, which is a white grape grown in the Liguria (Rivera) and northern Sardinia regions of Italy. Their grapes are grown on tiny, high-density planting on a rocky hillside. This wine is fermented in older French oak and stainless steel to keep the clean and crisp qualities. Aromas of gardenia, white peach and subtle lemon hues along with flavors of citrus and melon flavors. With only 40 cases produced, this is truly a special wine.

The 2007 Paradise Road Vineyard Viognier is a classic Rhone varietal and had the classic fruity and floral qualities. Wonderful wine with food or alone and completely refreshing. Our third wine as the 2008 Haylee’s Rose, which was named after one of his daughters. It is a blend of 65% Grenache Noir, 20% Counoise and 15% Syrah. This wine has lovely aromas of strawberries, watermelon, raspberries along with a crisp acidity to produce a very drinkable wine. It gave me a new appreciation for Rose whihc is becoming more popular in the wine world.

Our next three wines are all Syrah but from different vineyards. Each one had its own personality and distinctive flavors. First we experienced the 2005 Purisima Mountain Vineyard Syrah which received 90 points from Robert Parker. The grapes are punched down by hand three to four times per day for 15 days until the fermentation is complete. It is aged in 100% French Oak barrels for over twenty months and in the bottle for one year prior to being released. It was an outstanding wine with the classic flavors of Syrah.

{Top photo is Charles and Kim and bottom photo is Kim and Geoff }

The second syrah was the 2005 Paradise Road Vineyard Syrah which has a warmer climate for the grapes. The flavors are big, bold with great balance. As with the first Syrah, Robert Parker also gave this wine 90 points. I could not say at this point if I liked the first one better, since they were such different profiles – both were amazing. Our last Syrah was the 2006 Tierra Alta Vineyard Syrah and the grapes are harvested from an extremely steep hillside. It had flavors and aromas of chocolate, coffee, dark berries and cassis. A truly wonderful wine that will age beautifully for the next 5 to 7 years.

Our trip to Los Olivos was perfect and I just wish we had more time to explore this charming town. If you enjoy the Rhone varietals, this wine region is a must see designation. We joined the wine club, since the wine was so outstanding - can hardly wait for our first shipment.  I guess we will be okay for a bit, since we purchased six bottles.  I think we will open one this weekend.  Is it Friday yet? Check out the Blair Fox Cellars and I promise you will be in for a wine tasting experience that you will savor.

Lemon - Buttermilk Pudding Cakes with Whip Cream and Berries

Dinner parties are one of my favorite ways to entertain. They give you the opportunity to be flexible with the number of guests you invite. Ideally, 4 to 8 people total works best for me. I am able to enjoy the party and interact with everyone on a personal level. The key to a successful dinner party is preparing 90% of the dinner ahead of time. Mise en place is a French phrase defined to mean "everything in place", as in set up. Over the years, the more I work with this theory, the smoother the event goes. Plastic Glad containers are an entertainer’s best friend. Typically I have numerous sizes stacked in my refrigerator ready to either be served or heated up.

A few weeks ago, we had some dear friends over for dinner. I wanted to make it a special and memorable event. With the warm weather here, we enjoyed the appetizer course outside and had the subtle noise of the fountain running in the background. The appetizer course was Gruyere Olive Poppers and Port Infused Dried Mission Fig Crostini. We enjoyed a bottle of Conundrum wine. It has dazzling aromas of apricot, honeysuckle, and vanilla and lime zest enhance an intensely-flavored palate of tropical fruit, peach, pear and melon flavors. The involvedness of this wine is brought into balance with a rich, round, soft texture; clean acidity; and a stunning, rewarding finish.

{Bottom row: Mike, my husband Charles Top row: Da Gang, John and Jeff }

One of my signature entertaining tips is to create a menu for each of my guests. I will lay one at each person’s seat. It gives them an opportunity to sense the theme set for the evening along with a memento to take home with them. I keep a binder for all of the menus I have created over the years, so I can have memories along with not duplicating menus.

{Left to right: John, Da Gang, me, Jeff and Mike }

Our starter course was a Pan Seared Salmon over a Verde Relish. I served it in a shell to create interest. This was paired with a German Riesling from Bex Winery. It has bright aromas of lemon, grapefruit, honeysuckle and a splash of vanilla. A mineral note rises on the nose along with a hint of orange cream flavors and a caramel finish. This wine is neither too sweet nor too dry, just right. A very approachable wine to be enjoyed with or without food.

Another entertaining tip is to have fun at your dinner parties. Recently I purchased a conversation starter of sorts from a company called Table Topics. They are conversation cards in a plastic cube and range from dinner party, happy hour to gourmet to book club. We used the dinner party version and it was so much fun. Each course, we passed out another round of cards. Let the conversation begin!

Speaking of courses, we were now onto the salad course. I created a simple salad of julienne sliced apples, thin slices of fennel, blue cheese and pecans. Tossed with lemon juice and olive oil and seasoned with salt and pepper. It was such a fresh and crunchy salad that everyone enjoyed. I paired this with a Rombauer Vineyards’ Carneros Chardonnay which has earned a reputation for being a benchmark California Chardonnay. This wine displays intense pear, pineapple and tropical fruits, balanced with creamy, toasted vanilla. Refined acidity and hints of apple linger on the finish.

Are you getting hungry? I hope so, since we are now at the main course. We had Asian Braised Shortribs with Orange Hoisen Sauce, Crème Fraiche Mashed Potatoes and Baby Carrots. This is my husband’s absolute favorite dish that I make. I paired this with a spectacular Cabernet by Landcaster. Estate grown, produced and bottled, the 2006 Lancaster Cabernet has lush ripeness with plums, rich black cherry and cassis characters and sweet, spicy aromas of clove, nutmeg, and vanilla. Finely textured tannins and layers of complexity extend over the long finish. Aged 22 months in French oak barrels, this wine was bottled unfiltered. It is 84% Cabernet Sauvignon 11% Malbec 2% Merlot 2% Cabernet Franc and 1% Petit Verdot. Truly an award winning wine and went perfectly with the shortribs.

Last but not least was the finally – dessert. We enjoyed this in the family room so we could relax in comfortable chairs and sofas. The dessert was from Cindy Pawlcyn’s book – Big Small Plates. It is a Lemon Buttermilk Pudding Cake with Whip Cream and Berries. I adapted it slightly and would make this again in a heartbeat. Try it at your next dinner party if you want to impress.

Lemon Buttermilk Pudding Cake with Whip Cream and Berries

Cake

2/3 C. plus ¼ C. Sugar
½ C. Flour
½ C. Lemon juice, freshly squeezed
3 T. Lemon zest, finely grated
1 ½ C. Buttermilk
4 T. Melted butter
3 Large eggs, separated

Preheat your oven to 350.

In a large bowl, whisk together 2/3 cup sugar and flour. Add the lemon juice, buttermilk and zest. Whisk until combined and smooth. Using a separate bowl, whish the butter and the egg yolks together until a light yellow color. In a stand up mixer, add the egg whites and beat until frothy. Sprinkle in the ¼ cup of sugar to the egg white and beat until soft peaks form. Fold the egg whites into the other mixture, until the batter is smooth and thick.

Pour into 8 ramekins and place into a large pan. Add water until half way up the sides and place into the oven. Bake about 25 to 30 minutes until slightly brown and beginning to crack but still jiggly. Cool to room temperature and then place into the refrigerator.

Whip Cream

1 C. Heavy cream
2 t. Vanilla
¼ C. Powdered Sugar

Use a stand up mixer and add the ingredients for the whip cream. Mix until stiff peaks form. Place into a covered container and store in the refrigerator until ready to use.

To assemble, simply use a sharp knife to go around the ramekin to loosen the cake. Place the plate on top of the ramekin and then turn over. The cake should drop out. Place a dollop of whip cream and garnish with various berries.

Heirloom Tomato Caprese Salad with Pesto

An heirloom tomato is typically considered to be a variety that has been passed down through several generations of a family due to its valued characteristics. The vines are indeterminate, meaning that they grow and produce fruit throughout the season. People have fallen in love with heirloom tomatoes and in my opinion they sit on a pedestal in the tomato world. The varieties and types seem to be endless from green zebra, black krim, Cherokee purple to brandy wine and German stripe. Since we are in the heirloom tomato season, I wanted to make a simple caprese salad to highlight these delicious little gems.

Using really good olive oil is one of the keys to enhance the flavor of the heirloom tomatoes. I recently purchased Round Pond Olive oil. This oil is produced from Italian olive trees and grown in Napa Valley. There is a spice quality to the oil with a rich vibrant butter taste along with notes of grass, pepper and fresh herbs. This spectacular olive oil paired perfectly with the green zebra heirloom tomatoes.

For anyone who knows me, Trader Joe’s is one of my favorite stores. The selection, quality and unique food products along with reasonable prices, bring me there at least once a week, if not more. The tiny mozzarella balls are a favorite and give a nice touch to a caprese salad. Trader Joe’s prepared pesto is one of the best that I have had, except of course handmade. Pesto is a great addition to a caprese salad, especially if you do not have basil leaves on hand. This salad is summer on a plate!

Heirloom Tomato Caprese Salad with Pesto

Heirloom Tomatoes
Fresh Mozzarella
Good Olive Oil
Pesto
Salt and Pepper

Simply cut up assorted heirloom tomatoes. Add the fresh mozzarella and drizzle with good olive oil. Add dollops of pesto around the plate and season with a salt and pepper.

{ Pan Roasted Salmon with Verde Relish }

Entertaining is my true passion. I completely enjoy creating a unique and tasty starter course to set the tone for a dinner party. Last weekend I wanted to impress my guests and give them a wonderful dining experience. I found these cute shell dishes a few years back since they really make a statement, especially when serving seafood in them. Typically I serve my crab cocktail appetizer in these and it just adds that bit of fun and whimsy.

For me, salmon is such a versatile fish and I find that most folks like it – I do know there are exceptions to every rule. Preparation and cooking time is minimal along with being virtually error free once you cook it a few times and master the technique. I was watching the new cooking channel, which by the way is quite addictive and interesting. I came across a show called Chuck’s Day Off and he made what he called a Green Gazpacho. It inspired me to adapt and create my Verde Relish recipe. My guests flipped for this starter – try it at your next dinner party.

Pan Roasted Salmon with Verde Relish

Serves 6

Verde Relish

1 ½ C. English or Persian cucumber, small dice
5 Tomatillos, remove seeds and small dice
2 Ears of white corn, slice kernels
5 Green onions, green and white part minced
2 Garlic cloves, minced
1/3 C. Olive oil
Splash of sherry vinegar
Salt and ground pepper

Add all of the above ingredients to a bowl and mix well. Taste before adding the salt and pepper and then adjust seasoning until the desired blend is achieved. Let sit for at least 30 minutes.

Pan Roasted Salmon

1 ½ to 2 Lb. Salmon Fillets (cut into 6 pieces)
Olive oil
Salt and pepper

Cut the salmon fillets into 6 pieces, approximately ¼ pound each. You can certain alter the size of the salmon you serve – I did this for more of a starter portion. Take out any bones. In a large skillet add enough olive oil to coat the pan and heat on medium. Season each fillet with salt and pepper. Starting on the non skin side lay into the pan and cook for about 2 to 3 minutes and then flip and cook for another 2 to 3 minutes. Making sure the skillet is an oven proof pan; cook for another 4 to 5 minutes in a 350 degree oven or until salmon is cooked through but not over done.

Pecan Shortbread Cookie

Shortbread is one of those cookies that are just magical. The richness of the butter and the quintessential melt in your mouth feel is pure heaven in a bite. These cookies are rich, tender and have a typical straw color with a Scottish origin. Typically served during the holiday timeframe between Christmas and New Year’s Eve and enjoyed around the world. The basic shortbread is comprised of four ingredients: butter, sugar, vanilla and flour. With that foundation, the possibilities of flavor profiles are endless – let your imagination run wild.

I have found that adding cornstarch gives the cookies a silken and soft texture. The bite is electric yet simple, straightforward and satisfying. This is my basic shortbread recipe which I enhance with other flavors. Among one of my favorites is to add lavender to the dough. It is absolutely wonderful with a cup of tea on a Sunday morning while reading the paper outside. Another one of my beloved cookies is the pecan sandie, which essentially is a pecan shortbread cookie. We actually enjoyed these last weekend with the Hershey’s Milk Chocolate Ice Cream.

Pecan Shortbread Cookies

1 C. butter, cold and cut into small cubes
½ C. Confectioners’ sugar
1 t. Vanilla
¼ t. Salt
½ C. Pecans, chopped and dry roasted
1 ½ C. Flour
1/3 C. Cornstarch

Using a free stand mixer, add the butter and cream on medium. Then add the confectioners’ sugar, salt and vanilla and combine well. Next add the cornstarch and mix into the butter. Last add the flour until combined. Sprinkle the pecans over the mixture and mix until incorporated.

Let the dough chill for about 30 minutes. Roll the dough into a ¼ inch sheet and cut with your favorite circle cutter. I use one with a flute design. Repeat process until all dough is utilized. Be sure to flour your board to prevent sticking.

Place one inch apart on ungreased cookie sheet and bake for about 9 to 10 minutes at 350 degrees. Transfer to a wire rack to cool.

{ Sauteed Miatake Mushrooms with English Peas }

From the farm to the farmers market to the table – that was how this particular dish made it on the blog. Our city added a second farmers market during the weekend, so that one is on Saturday and the other is on Sunday. Luckily for me, the one added on a Saturday is super close to my house. My husband and I ventured down there early last Saturday to see what goodie we could find. One mission I had was to procure fava beans for the appetizer I was making that evening. Fortunately I found one vendor who had some terrific looking ones and the bag was abounding with beans. Another little treasure that I found were pre-shelled English peas from Swank Farms, which eaten raw are like candy.

At the farmers market in the Ferry Building in San Francisco, one of my favorite places to go is Far West Fungi where you can purchase all of the typical and exotic mushrooms. Especially in the fall, when chanterelles are in season, I will always pick up a couple baskets. To my surprise this particular vendor was at the market on Saturday. I saw that she had fresh morel mushrooms in the back of the truck but to my dismay, the couple in front of us purchased the last two baskets. Oh darn! Being a person with an open mind, I thought this is my opportunity to try new varietals of mushroom. Jumping out at me was the Miatake mushroom.

The miatake mushroom is commonly known among folks in the united states as Hen of the Woods, Ram's Head and Sheep's Head. In the United States' supplement market, as well as in Asian grocery stores, the mushroom is known by its Japanese name "Maitake", which translates to "dancing mushroom". This mushroom has been used in traditional Chinese medicine to enhance the immune system. Researchers have also indicated that whole maitake has the ability to regulate blood pressure, glucose, insulin, and may also be useful for weight loss. Who knew a mushroom could be so good for you.

Sauteed Miatake Mushrooms with English Peas

3 oz. Miatake mushroom
5 oz. Baby shitake mushrooms
1 pint of shelled English Peas
2 Garlic cloves, minced
2 T. Butter
1 T. Olive oil
Salt and Pepper

Break apart the miatake mushroom and rough chop the remainder. Trim the stems from the baby shitakes. In a large skillet, add the butter and olive oil. Heat on medium until butter melts. Add the mushrooms and season with salt and pepper. Cook over medium until browned and cooked through. Add the garlic and peas. Cook for another 2 to 3 minutes. Taste for seasoning and adjust as desired. Serve immediately.

Hershey's Milk Chocolate Ice Cream

I scream, you scream, we all scream for ice cream! It is funny how the beginning of summer makes us want to either make or buy ice cream. My very first job beyond babysitting the neighbors kids, was working at Loard's Ice Cream. It is an old fashioned ice cream parlor where you can have sit down service or get a cone to go. I can still remember how to make any one of the numerous sundaes that are on the menu and that was quite some time ago that I worked there.

My absolute favorite sundae that I would make was coffee ice cream with marshmallow topping. I believe they called it a Coffee Mallow. Did not need any nuts, whip cream or cherry to make it complete – it was perfect with just the two simple ingredients. Still to this day, I often crave that sundae, but know that I would have to get on the treadmill every day if I ate those everyday. LOL

I went to lunch on Friday for a work event and we decided to share a dessert. This particular restaurant made their own ice cream in house and they were quite proud of it. We enjoyed a duo of handmade ice cream – strawberry and milk chocolate. The milk chocolate, as simple as it sounds was absolutely outstanding. It almost had a hint of espresso and a background flavor of marshmallow. We inquired with the waiter to see if our taste buds were fooling us and he assured us it was just really good milk chocolate ice cream. It inspired me to create my own version at home the next day.

What is your favorite flavor of ice cream?

Hershey's Milk Chocolate Ice Cream

1 C. Half and half
1 ½ C. Heavy cream
½ C. Low fat milk
1 Tbs. Cocoa powder
1/3 cup granulated sugar
5 (1.55 oz) Hershey milk chocolate bars
8 egg yolks

In a saucepan, combine the half and half, milk and cream. Sift the cocoa powder over the mixture; whisk thoroughly to combine. Sprinkle about half the sugar into the saucepan and slowly bring the mixture to a simmer.

Whisk the egg yolks with the remaining sugar. Whisk vigorously until the yolks thicken and become a paler shade of yellow, 3 to 4 minutes.

To combine the egg and milk mixtures, slowly pour half the simmering milk into the yolks while whisking constantly to temper it. Whisk that mixture back into the milk in the saucepan. Reduce the heat to low and stir constantly with a wooden spoon or whisk until the custard is thick enough to coat the back of a spoon.

Pour the cooked custard over the chocolate. Whisk until all the chocolate is melted. Set the custard bowl over the bowl of ice water; stir until the custard is completely cool. Pour the cooled custard into an ice cream machine with at least a 1-quart capacity and freeze following the manufacturer's directions.

Chicken, Lime and Chile Soup

“Chicken soup for the soul” – I am sure that almost everyone has heard this phrase before along with the book series. It is the basis for inspirational stories. In a literal fashion, it can be inspirational food for our stomachs while giving a warm reassurance that all is well with the world. For me chicken soup is one of those dishes that resonates happiness. The variations range from Italian wedding soup to matzo ball soup to the good ole Campbell’s soup from the can.

Spicy Mango, Lime and Jicama Salad

Over the weekend, it finally felt like summer had arrived. We have had so much rain and it has been unseasonably cool this year. It was about 85 to 90 degrees and absolutely ideal once the sun set. We have a full entertaining schedule for the month of June, which completely makes me happy. My cousin and his lovely wife came over on Saturday night. They have almost five year old triplets, which keeps them completely busy and doesn’t leave a lot of time to enjoy adult time. So they both commented how much they were looking forward to coming over and just relaxing.

They brought over a 2002 Spring Mountain Cabernet Sauvignon, which was completely delicious and quite a treat. We did start the evening with a St. Germaine cocktail that was amazingly refreshing and enjoyable. If you have not tried this before, I would highly encourage you to buy a bottle.

With the exceptional weather, we dined al fresco and lit the citronella candles to ward off the mosquitoes. The sound of the fountain in the background with the warm breezes made for a very relaxing dinner. Dona Tomas, a well known authentic Mexican restaurant in the Temescal neighborhood in Oakland was my inspiration for the dinner. I had purchased the cookbook a while ago and had yet to try any of the recipes. The Ensalada de Mango caught my eye and knew it would be refreshing to enjoy as the starter course for our dinner. I adapted it slightly from the original recipe and hope that you enjoy it as much as we did.

Spicy Mango, Lime and Jicama Salad

Vinaigrette

Zest of one lime
¼ C. Lime juice
1 large shallot, minced
½ C. Olive oil
1 Small garlic clove, minced to almost a paste
½ t. salt
8 to 10 grinds of fresh pepper

To prepare the vinaigrette, add all the ingredients to a container with a lid and shake well until combined.

Salad

1/3 head red cabbage, finely shredded
1 ½ C. Jicama, peeled and cut into 1 inch matchsticks
1 Jalapeno chile, stemmed, seeded and minced
¾ C. Red onion, small dice
2 Mangos, peeled, pitted and cut into small cubes
1 bunch cilantro, stemmed and chopped
Salt

For the salad, add all of the ingredients and mix together with tongs. Then add the dressing and toss. Season with salt and pepper to taste. Serve immediately.

Grilled Egg and Olive Sandwich

A couple years ago, one of my favorite little tiny restaurants closed. It was a sad day indeed. The reason for the closure was due to the building being demolished. This restaurant actually did not have an official name, yet it felt like you were eating at “Mama’s Kitchen”. Almost everyone I know who ate there, affectionately called it Mama’s Kitchen, simply because the food was food your mom would make.

Mama’s Kitchen sat tucked back in a corner on the lower level of the David M Brian’s store in Walnut Creek. It is a store featuring fine gifts, stationary, china and much more. About a month ago, the old store as we knew it was simply a pile of rubble, making way for a brand new Neiman Marcus to be erected. David M Brian’s had moved across the mall to a smaller space, a bit more updated yet Mama’s Kitchen was not part of the new store design.

One of my absolute favorite sandwiches was the Grilled Egg and Olive Sandwich. Traditionally it would be served with a large handful of ruffles potato chips, three bread and butter pickles and a couple carrot sticks. Didn’t I tell you it was like eating in Mama’s kitchen? The inside of the sandwich is cool yet the outside is grilled to a perfect golden brown color. The combination is completely wonderful and satisfying. Although now just a distant memory, except when I recreate it at home.

Grilled Egg and Olive Sandwich

Makes 2 sandwiches

4 Eggs, hard boiled
2 T. Mayonnaise
1 t. Mustard, Dijon or yellow
Salt and pepper to taste
4 Slices white bread
Butter
1 – 4oz can of chopped black olives
Micro-greens, arugula or lettuce

Under water, peel the hard boiled eggs and then cut into to small dice. Add to a bowl along with the mayonnaise and mustard and combine. Taste and then season with salt and pepper. Set aside in the refrigerator.

Butter the four slices of bread with butter and place onto a large griddle. Let cook until golden brown and then flip over to just let it toast up a bit on the other side for about one minute. Remove from griddle.

To assemble, lay the four slices onto a cutting board with the golden brown toasted side down. Spread about a tablespoon of the chopped olive on two of the slices, and then divide the egg mixture on top of the olive and top with a handful of the micro greens. Place the other slice of bread on top and cut in half and serve.

{ Worldly Wines + "Thinking, Eating and Drinking" Part 6 }

In Vino Veritas means “In wine there is truth”. During our six week journey, we explored wines from around the world and learned the “truth” about how food, wine and language blend together. Prior to taking this class, I did not venture too much out of California for my wine selections. Now my spirited adventurous side is in full gear. I find myself looking at the wine list at restaurants and searching for a wine that is from France, Italy, and Australia or beyond.

This was our last class of the series and Suzanne was gracious enough to open her lovely home in Berkeley. She has a charming one hundred year old bungalow style home that has many lovely touches. I arrived about thirty minutes early since I had to visit a client in Emeryville, and helped Suzanne prepare the fava beans for the Farro dish. Class was slated to begin at six o’clock and everyone arrived on time. Chad brought an array of wines from around the world along with some of my fellow students selected some special wines to share.

The evening began with “mix and mingle” time along with a glass of Drusian Prosecco di Valdobbiadene from the Veneto region of Italy. It was festive and delicious and would be wonderful as a cocktail served with St. Germaine. Notes of green apples, floral, apricot and toasty bread like quality was present along with a creamy texture on the palate. We enjoyed simple appetizers of radishes from the farmers market, garlic toast with olive oil and coppa. Sometimes, the simplest things in life are the best.

Before we sat down to eat, we enjoyed a Rocaberdi Vino Blanco from Catalunya Spain. It had a slight spritzy quality that reinforced the minerality undertones. It is 80% Macabeo and 20% Xarel-lo grapes that are used in the production of cava. It was bright with notes of white flowers, lemon, lime and apple. One wine I found to be quite tasty and interesting was Mengoba Blanca from Godello and Dona Blanca. It is from the Bierzo region of Spain and had soft delicate fruit, pear and melon tones yet it was finely tuned and gently expressive. It would pair wonderful with salty or spicy foods with its slight sweet character.

One of the more unique wines of the evening was a Spanish wine called Viña Tondonia Rosé Gran Reserva 1998 from the López de Heredia family. The grape varietals are Tempranillo (30%), Garnacho (60%) and Viura (10%). It was a bit “jarring” at first and rather off putting. It possessed a liquor, cassis and oxidized quality, almost like sherry or a rusty penny. Smooth and fresh with body and complexity due to barrel ageing. For the main course we enjoyed roasted duck breasts that were double tied and perfectly roasted. The side was Farro with purple asparagus, peas, fava beans, morel mushrooms, stock, and lemon and parmesan cheese. It was very tasty, hearty and satisfying.

More wine was the name of the game tonight. Since it was our last class, the experimentation and chatter was rampant. A French red called Savigny-les-Beaune from the Pimentiers vineyard was bright, with ripe red fruit along with balanced acidity and delicate tannins. Nice wine for drinking and enjoying with food. Joe and Meg brought different wines during the course and they have yet to disappoint. The wine they shared was no exception – it was Brunello di Montalcino from Italy. It is a bright wine with dark red fruit. The nose offers raspberry, red cherry, smokey undertones with firm tannins and floral flavors. Also enjoyed a Ridge Syrah Granache that was quite delicious.  As the Europeans customarily do, they enjoy salad at the end of the meal. We enjoyed an arugula salad with ricotta salata and a light vinaigrette dressing. Perfect as a palate cleanser and digestive for the meal.

Bouncing from country to country we are now in Austria with a wine called Berger Zweigelt which is a red table wine. It is a balance of ripe fruit, layers of plum, berry fruit and delightful forward acidity with plenty of spice. This wine is relatively unknown in the United States and if you can try it, I would recommend you give it a whirl. We now adventure to Italy with a special bottle that another student Lisa shared with all of us. It is Taurasi Radici with intense red cherry, charred volcanic tones, licorice, soft chewy tannins and a full bodied silky long finish. Suzanne shared a Domaine Tempier Bandol 1998, which was a very special wine and absolutely divine. Lastly for the review of wines is Castello Di Neive Dolcetto d’Alba from Italy. A sweet and jammy wine that reminds you of drinking Welch’s grace juice. Quite tasty from the piedmont region and perfect as an ending wine for the night.

As in life, all good things must come to an end. This class exceeded my expectations and literally changed how I think about wine, food and the conversation sitting at the table. Food and wine interchange and weave through our lives. Some of the simplest foods are magnified with the right wine and visa versa. My recommendation to everyone is to get outside your comfort zone with wine and try new things. Purchase wines from Italy, France, United States, and Australia and beyond. Wine doesn’t need to cost an “arm and a leg” to be good. Once you understand the regions and varietals, the possibilities are endless. Thank you Chad and Suzanne for a truly wonderful experience and sharing all of your knowledge and talents with all of us.

Check out the entire "Thinking, Eating and Drinking" series:

James Beard's Onion Sandwich + "Thinking, Eating and Drinking" Part 1
Italian Wine Bar/Crostini Recipe + "Thinking, Eating and Drinking" Part 2
Blending + Bordeaux + "Thinking, Eating and Drinking" Part 3
Burgundy Wines + "Thinking, Eating and Drinking" Part 4
Rhone Valley + "Thinking, Eating and Drinking" Part 5

Mushroom Tart with Black Truffle Oil

My long time friend Rosanna, who by the way is a personal chef, came over to my house to cook together. We both have an immense affinity for food and wine, so to cook together all day and talk about the subjects we love; it was a perfect foodie day. Not knowing that my kitchen is pretty well stocked with all things imaginable, she carried a lot of items with her. Of course, any great chef does have their own set of knives and she was no exception.

I adore any type of tart that is made from a sheet of puff pastry – okay who doesn’t love that buttery and flakey crust. Not sure if I know anyone. Thought it would be wonderful to have simple but delicious food to enjoy during the day. For some time, I have wanted to make this tart from Suzanne Goin’s Sunday Suppers at Lucques. Her book gives so many inspirational ideas and recipes. I adapted the recipe by adding a few of my own touches. It turned out amazing. We enjoyed a light oak and buttery chardonnay with the tart which paired perfectly. You could also try a beautiful pinot noir – the earthiness of the mushrooms and tasting notes of the pinot noir are perfect pairings together.

Mushroom Tart with Black Truffle Oil

1 Sheet puff pastry
2 Egg yolks
1 lb. Mushrooms (shitake, Crimini, portabella) cleaned and sliced
1 small garlic clove, minced
2 T. Olive oil
2 T. Butter
1 C. Slice scallions
2 t. Fresh thyme leaves
½ C. Ricotta
¼ C. Crème Fraiche
¼ lb. Gruyere, sliced thin
¼ C. Chives, chopped small
Black truffle oil for drizzling on top
Salt and pepper

Preheat oven to 400 degrees.

Let puff pastry defrost. You will run the rolling pin over it enough to flatten a bit. Score with a knife to almost the bottom to form a one inch boarder. This will enable the tart to puff around the edges. Return to the refrigerator to keep cool until ready to prepare and cook.

In a large skillet, add the olive oil and butter. Let melt together over medium heat, then add the mushrooms and turn up the heat to medium high. Add salt and pepper and cook for about 4 to 5 minutes until fragrant, tender and a bit crisp. Add the thyme and garlic and cook for 30 more seconds, then remove from the heat.

In a bowl, add the ricotta, crème Fraiche and one egg yolk and mix well together. Season with a bit of salt and pepper.

Mix the remaining egg yolk with 1 teaspoon of water. Using a pastry brush, brush the egg mixture just around the edges of the puff pastry. This will give the edges a golden color.

Spread the ricotta and crème Fraiche mixture just to the inner edge and top with the sliced gruyere. Spoon the mushroom mixture on top of the gruyere and be careful to keep behind the egg washed boarder. Bake the tart 20 to 30 minutes, until the cheese is bubbling and the crust is golden brown. Remove from the oven and drizzle with the truffle oil and sprinkle with the fresh cut chives. Slice, serve and enjoy!

Warm Brussels Sprouts Salad

I have wanted to make this Warm Brussels Sprouts Salad for quite a while. I adore Brussels sprouts and the idea of adding a fragrant vinaigrette and bacon, just put it over the edge for me. This salad is a signature dish at Pizza Antica in Lafayette and unfortunately is seasonal. Lucky for me, Trader Joe’s is still selling Brussels sprouts, so I picked up a couple bags over the long holiday weekend.

If you love Brussels sprouts, you will enjoy this salad. The bacon flavor along with the crunch of the handmade croutons with earthy Brussels sprouts is a combination made in heaven. I like to have the Brussels golden brown by pan searing them in a large saute pan, then adding the other ingredients.  Almost a meal in itself, however, try adding a nice grilled chicken breast or piece of salmon and you have a complete meal. Bon Appetite!

Warm Brussels Sprouts Salad

Vinaigrette

1 large garlic clove, minced
1 large shallot, minced
2 tsp fresh thyme leaves
3 Tbsp red wine vinegar
7 T olive oil
1 T Flat leaf parsley, chopped fine
Salt, to taste
Pepper, to taste

Warm Brussels Sprouts Salad

6 Slices Applewood Bacon
1 Large onion, diced
6 slices sourdough bread, cut into 1/2" squares
2 Tbsp extra-virgin olive oil + 2 t. olive oil
4 C. Brussels sprouts, trimmed and cut in half
Salt, to taste
Pepper, to taste

To make the vinaigrette, soak the garlic, shallots, and thyme in vinegar for roughly 45 minutes. After soaking, slowly whisk in the oil. Season to taste with salt and pepper and reserve covered.

Cut bacon into 1/2" squares and cook over low heat until almost crisp; add 2 t. olive oil, drain off the fat & save and set aside bacon.

Heat 2 T. of the bacon drippings until just smoking and cook onions over medium-high heat until golden brown; drain and set aside.

Toss cubed bread with extra-virgin olive oil and toast in a 300-degree oven until golden brown and crispy (approximately 20-25 minutes); allow to cool to room temperature and set aside.

In a large sauté pan, heat remaining bacon drippings until almost smoking and add sprouts; cook for about 3 to 5 minutes until golden brown, season with salt and pepper.

Add reserved onions and bacon and warm until hot; turn off burner, add vinaigrette and toss to distribute. Then add the croutons and season with salt and pepper to taste. Serve either individually or in a large bowl.

Adapted from Chef Gordon Drysdale at Pizza Antica