Quinoa, Corn, Avocado & Heirloom Tomato Salad Sherry Vinaigrette + Maybach Wine

Friday night. One of my favorite evenings – the work week has come to a close, the beginning of the weekend is starting and it means relaxation for two days. Last night my husband and I had a dear friend over for dinner. As with our Friday night traditions, it is enjoyed with a good bottle of wine and delicious food. Our friend brought over an exceptional bottle of wine. It is one that I have never heard of before, but I had heard of the exceptional product that they make. The wine is Materium and produced from Maybach Family Vineyards.

Wilhelm Maybach came from humble beginnings as a trainee in a German orphanage. He went on to invent the high-speed internal combustion engine and in 1901, as chief engineer and business partner to Gottlieb Daimler, design and build the first Mercedes cars. For one hundred years, the name maybach has been associated with quality at the finest level.

They created the wine in the same fashion to honor their heritage. The wine is from a single hillside vineyard above the Silverado Trail which produces a deeply concentrated Cabernet Sauvignon. It has undertones of cedar, oak, smoke and rich deep berry fruit. The aromas and flavors were memorizing and it was a perfectly executed Cabernet.

Earlier in the day, I took a client to lunch at Bocanova in Oakland’s Jack London Square. This restaurant celebrates the flavors of South, Central and North America. Each time I eat there, I enjoy the Quinoa salad and it is different each time. Quinoa is pronounced - "Keen - Wa". I duplicated the Quinoa, Corn, Avocado & Heirloom Tomato Salad with Sherry Vinaigrette. We enjoyed a flat iron steak with Montréal steak seasoning that my husband cooked on the grill. A great Friday night and kick off to the weekend.

Quinoa, Corn, Avocado & Heirloom Tomato Salad—Sherry Vinaigrette

1 C. Quinoa
3 Cobs of corn, remove corn kernels
1 C. Heirloom tomatoes, cut into quarters
2 Avocados cut into cubes
½ C. Olive oil
2/3 C. Sherry vinegar
1 large handful of arugula
Salt and pepper

Cook the quinoa according package and let cool. In a large bowl, add the corn, tomatoes and avocado along with the quinoa. Sprinkle on top the olive oil and sherry vinegar and toss. Season with salt and pepper and taste to determine the proper levels. Adjust the olive oil and vinegar is needed. Lastly add the arugula and toss. Serve in a large bowl or individual.

Mango and Macadamia Chicken

Last week I attended an event at the new Lafayette Library where Martin Yan, of “Yan Can Cook” came to help raise money for the library. Yan Can Cook was founded in 1977 by Master Chef Martin Yan. He is a champion of Asian cuisine and culture. His cooking shows are known around the world and shown in over 50 countries. He has published twenty eight cookbooks, designs cookware, consults on tourism and owns restaurants. Martin Yan is one of the busiest people I have met.

He amazed us with his humor, talent and enthusiasm for food. His knife skills are mind-boggling with the speed and accuracy. He cut a one or two inch cucumber into 64 slices – in a word – impressive. His story telling and humor is what captured my attention. He loves to get the crowd engaged and laughing.

To start the event, he asked questions of the audience and gave away some of his signature goodies. My friend Monica and I worked as a team to answer one of the first questions correctly about the three things that are important when stir-frying. Okay – I know you want to know what they are: (1) a very hot pan (2) cut the ingredients into fairly uniform sizes to create even cooking time and (3) use vegetable oil or one with a high smoke point to cook the meat. He gave us a cutting board that was made out of rice husks. Whoever figured out how to do that was very ingenuous.

Chef Yan was very generous and brought samples of his food for everyone and there was a crowd of over one hundred plus folks. Of course, he has his products available for sale and of course being a collector of cookbooks, I purchased one. The special thing was that he was on hand to personally autograph the cookbook. I seized the moment and had Monica snap a photo with Chef Yan and myself. What a fun night!

The Mango and Macadamia Chicken is from the cookbook Martin Yan Quick & Easy that I purchased that night. I ever so slightly adapted the recipe and enjoyed it the other night. I would recommend adding chunks of onions to kick up the flavor. Enjoy.

Mango and Macadamia Chicken

Marinade
2 t. cornstarch
2 t. soy sauce

¾ lb. boneless, skinless chicken breast, cut into ½ inch cubes

Sauce
1/3 C. chicken broth
1 T. fresh lemon juice
2 t. rice wine
2 t. sesame oil
1 ½ t. sugar

Cooking items
2 t. vegetable oil
2 cloves garlic, minced
½ t. red chili flakes
1 t. cornstarch, dissolved in 1 T. water

2 mangos, peeled, pitted and cut into cubes
1/3 C. chopped macadamia nuts

To create the marinade, combine the cornstarch and soy sauce together in a bowl and stir well. Add the chicken and coat well with the marinade. Let sit for at least 10 minutes.

To make the sauce, add all of the ingredients together and stir well. Set aside.

Place a wok or stir fry pan on high heat until hot. Add the oil and swirl around. Add the chicken and stir until it is no longer pink in the center. Add the garlic and red pepper flakes and cook for 30 seconds. Add the sauce along with the cornstarch with water. Continue to stir and the sauce will thicken. Add the mango and stir. Transfer to a large bowl and sprinkle the macadamia nuts on top. Serve immediately.

Cranberry - Orange Crumb Bars

After many months in the box, I finally took out my birthday present from my hubby. Today was the day that I graduated from the minor leagues to the majors. I went from using my long time cherished friend, the Olympus “point and shoot” to what I call, my “big girl camera”. Back in June, my husband gave me a Sony a300 DSLR camera for my birthday. I guess with being so busy and use to my current photo taking habits, I did not get around to opening the box until today.

My hubby, who has done photography for a hundred years, was my personal teacher today. He went through the basics of the camera and how to take a basic photo. Today was lesson number one and I can hardly wait for lesson number two. Oh my gosh, what fun it was to hear that fast clicking noise and zooming in and out to grab the perfect photo. When I loaded the memory card to my computer and viewed the photos of the Cranberry - Orange Crumb Bars, I almost could not believe my eyes – the photos were so much more crisp, vivid and beautiful. So much more to learn, but I feel that I am now on my way.  Today is a great day!

Now onto these wonderful Cranberry – Orange Crumb Bars. You are probably thinking how does she have cranberries in August? Back in the late winter, I purchased three or four bags of fresh cranberries and froze them. I wanted to be able to enjoy these tart little nuggets year round. I saw a recipe on All Recipes for blueberry crumb bars and decided to make them my own. As you can see, the foundation is the same but the entire bar is unique. If you do not have frozen cranberries, try blueberries, blackberries or raspberries. They turned out beautifully and will be on my holiday treat list of things to make.

Cranberry – Orange Crumb Bars

Crumb Mixture
1 C. Sugar
1 C. Butter
1 t. Baking Powder
½ t. Salt
2 t. Vanilla
1 Egg
3 C. Flour
Zest of one orange

Filling
3 C. Fresh/Frozen Cranberries
1 T. Cornstarch
½ C. Sugar

Preheat oven to 375 degrees

In an electric mixer, cream the butter together until smooth. Add the sugar, baking powder, salt and vanilla and cream together. Then add the egg and beat until combined. Add the zest of the orange and mix. Slowly add the flour one cup at a time until combined. Mixture will be crumbly.

Use a 9 x 13 pan and spray with non-stick cooking spray. I use the Crisco one with flour and oil. Divide the mixture in half and spread the first half on the bottom of the pan. It will be thin.

In a medium bowl, add the cranberries and cornstarch together and combine. Spread over the pan with the pressed crumb mixture. Sprinkle the ½ cup of sugar over the entire pan. Take the remaining crumb mixture and sprinkle over the top, leaving small areas where there is no crumb topping.

Bake for 40 to 45 minutes until golden brown. Remove from oven and let cool. Cut into desired sized pieces.

Mushroom, Corn and Grape Tomato Trottole Pasta

What a busy week for me - working a million hours, scheduled events after work and keeping up on house hold tasks. Perhaps this resembles your week. Does anyone remember the Enjoli Perfume commercial? It played a role in the feminist idea we all now know as "having it all." It celebrates a woman who can bring home the bacon, fry it up in a pan, and "never let you forget you're a man". Check it out on You Tube and it will make you giggle.

I came home last night from a work event around 8:30 pm and whipped up dinner for my hubby. I think he was in shock that I went to so much trouble so late at night and after a work event. In reality, this was pretty simple – just appeared complicated.

Went in to the refrigerator and pulled a few items together to create - Mushroom, Corn and Grape Tomato Trottole Pasta. We watched America’s Got Talent, the You Tube show and he kept commenting how delicious the pasta dish was. He is always amazed how I can cook something so quickly with flavor and he said it is one of the many reason he loves me. Awww.

Mushroom, Corn and Grape Tomato Trottole Pasta

8 oz. Baby Bella Mushrooms
3.2 oz. Oyster Mushrooms
3.2 oz. Shitake Mushrooms
4 T. Butter
2 T. Olive oil
4 Ears Corn, cut off kernels
1 C. Grape tomatoes
1 Garlic clove, minced
Chicken stock
Parmesan Cheese
Salt and pepper
1 lb. Dried Pasta

Boil water and cook the dried pasta to desired doneness. Drain and set aside for minute prior to adding to the cooked mushroom, tomato and corn mixture.

Stem and cut the mushrooms into desired pieces. Use a large skillet, heat the butter and olive oil together on medium high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for one minute. Next add the tomatoes and corn. Cook for another minutes. Add about ½ cup of chicken stock and season with salt and pepper. Add the cooked pasta and toss well together. Taste for seasoning and adjust. Add more chicken stock if too dry. Add about ½ cup of parmesan cheese and toss together.

For serving, either dish into individual bowls and garnish with more parmesan cheese or serve in a big bowl with the parmesan on the side for folks to add on their own.

SF Chefs 2010: Slam Dunk Cheese and Wine Pairing

SF Chefs 2010 is an exciting event held in San Francisco. It features San Francisco’s premier food, wine and spirits and is produced by the Golden Gate Restaurant Association. Visa Signature offers discounts and access to special events throughout the event. My long time friends and fellow foodies, Monica and Jeanna  along with myself, attended the “Slam Dunk Cheese and Wine Pairing” seminar yesterday that we had signed up for a while ago. The seminar featured Laura Werlin, a well-known expert on all things cheese. She was accompanied by Karl Wente, fifth generation winemaker from Wente Vineyards in Livermore, which is approximately 45 minutes from San Francisco. To round off this impressive panel was Christie Dufault, who is the sommelier from Michael Mina’s RN74 in the millenium towers.

{ Me, Monica and Laura Werlin }

We rode over on BART bright and early to allow enough time to grab a latte up the street from the Westin St. Francis where the seminar was being held. Monica quickly spotted Chris Constantino from Incanto and Chef vs City whizzing through the revolving doors to get the Anolon Chef Challenge with Jennifer Biestly against Tyler Florence and Elizabeth Falkner. On another side note, after the seminar, we enjoyed lunch at Scala’s and Elizabeth Falkner got seated right after we did. She is the owner of Citizen Cake in San Francisco and is an amazing chef who does both sweet and savory. The seminar room was set up beautifully with plentiful cheese plates, five glasses of wine and one glass of beer. We will get to the beer a bit later. Being Visa Signature clients had its advantages since we enjoyed phenominal seats.

{Karl Wente, Me and Monica }

The impressive panel introduced themselves along with their credentials and then the journey through a cheese and wine paradise started. The seminar focused on “old world cheeses and new world wines”. Wines from the united states and cheese from Europe. It was ten in the morning and wine doesn’t typically appear for me that early, unless it appears in the form of a mimosa. We had our tasting note sheet in hand and were ready to learn.

If you do not already own Laura’s book, I would highly suggest you add this to your collection. As part of the seminar, we received a signed copy of her book.  The information is invaluable and she makes understanding the world of cheese simple. One of the most important things to realize when enjoying wine and cheese together, is to understand that “what rose (grew) together pairs together”. Taste your wine first, then the cheese and then together. You will appreciate each one alone and then how they marry together.

We began with Queso Lenora which is a goats milk cheese from Leon in Spain and paired it with the 2009 Wente Vineyard, Sauvignon Blanc, Louis Mel from Livermore Valley. Goat cheese and Sauvignon are one the most natural and perfect pairings. The wine is fresh, lively and has hints of minerality. The acidity, peach, delicate floral and grassy qualities marry with the goat cheese. Our second cheese was a goat cheese called Vare from Asturias Spain. Different from the first one, it has a slightly grainy mouth feel along with a nutty and creaminess. We paired it with the Sauvignon Blanc and the 2008 Wente Vineyards Riva Ranch Chardonnay. The chardonnay is “fruit on a pedestal” and has an addition of 3% Gewürztraminer. The butter and oak qualities of the chardonnay balanced this goat cheese and were a marriage for your mouth and senses.

{ Labeled the cheeses that we tasted clockwise beginning at twelve o'clock }

Gres de Champenois from Champagne France was our third cheese and had the addition of crème fraiche. This cheese was magic. Enjoying this creamy and rich cheese with the rind, adds a harmony to the cheese along with pairing it with the chardonnay. Switching the chardonnay for a sparkling wine would be a great alternative to the chardonnay. Next we tasted a sheep milk cheese called Petit Agour from Pyrenees (Basque region) in France. It was a very earthy and savory cheese with a similar look of manchego. The outside of the rind is brushed with paprika when creating this lovely cheese. It will often produce a shiny look on the outside due to the milk fats coming to the top as it comes to room temperature.

The Petit Agour was paired with the 2008 Zarzuela from Murrieta’s Well in Livermore. My husband and I actually got married at Murrieta’s Well and will celebrate our twelve year wedding anniversary next month. The Zarzuela is an expressive wine with hints of cherry, spice, cranberry and ripe blueberry on the note and palate. A splash of crushed black pepper comes through along with orange blossom. As it opens up, the wine is even more delicious. As Christie said after tasting - "it is need I say, another slam dunk" and she was right on the mark.

Now for one of the more unique pairings we had. Kerrygold Reserve Cheddar, a cows milk from County Cork in Ireland was paired with Telegraph Brewing Company's California Ale from Santa Barbara. The smooth aged flavor of the cheddar along with the barley and hops from the beer made this a natural pairing. The beer accentuated the cheese profile and was quite a nice pairing. We paired this with another wine, the 2007 Domaine Chandon Pinot Meunier from the Carneros region in Napa. This wine has such delicate fruit flavors with plum and cherry. It was quite angular on the mouth with an elevated acidity and a ting of white pepper flavors came through with this quite versatile wine.
Our next cheese was L'Amuse Signature Gouda which is a cow's milk from Beemster Holland. The flavor in this cheese was incredible and quite unique. Notes of coffee, butterscotch, burnt caramel, cocoa and slight whiskey tones came through. Since being aged, it develops slight crystals and a very hard texture. We tried it with the chardonnay and then the Pinot Meunier. As Carl noted, it was an intellectual process and quite a conundrum between the pairing of the chardonnay and the cheese.

Winding down our tasting, we enjoyed a Comte (Marcel Petite Fort St. Antoine) from Jura France which we paired with the chardonnay. This cheese is only made during specific times of the year and the wine brings out the nutty, creamy and spicy flavors of the cheese. Christie made a great statement about this pairing - "This wine is the cheese's wing man". One of my favorite cheeses was next on the tasting menu. Epoisses (Fromagerie Berthaut) from Burgundy France is a wash rind cows milk cheese. If you enjoy Redhawk from Cowgirl Creamery or Taleggio from Italy, you will savor this cheese. It is a quite pungent and stinky cheese, but oh so delicious. It possesses a saltiness and creamy texture. We paired it with both the chardonnay and the pinot meunier. The chardonnay was the clear winner for me with this pairing.

Last but not certainly least, we had a Verde Capra from Lombardy Italy and is a goat blue cheese. This cheese is profoundly flavorful and intense. A true powerhouse in the cheese family. It was paired with a Zinfandel Port from Peltier Station in Lodi. As in the true Zinfandel style it was jammy and had red raspberry and black cherry undertones. The pairing was spectacular and the contract of the salty, rich cheese with the sweet acidity of the wine was perfect - dare I say, another slam dunk. A special note, we had beautiful sliced baguettes to enjoy our cheese and some of the most divine artisan breadsticks from Panevino.

Overall it was a wonderful day spending with my foodie friends, geeking out on talking about food along with tasting some amazing cheeses and wines. As with other classes, I am building on my food and wine knowledge and loving every minute. The goal for next SF Chefs is to spend the weekend in the city and attend a large number of the events.

Wild Mushroom Crostini + Giveaway Winner Announced

As promised, I would announce the winner of the giveaway from the Crostini Challenge blog post on July 29th. First, I wanted to determine my method for randomly picking the winner and my husband was out with the "boys" today, so there went that idea. Then I thought, Max my Lasha Apso was a perfect choice.

I proceeded to write all of the participants names on small pieces of paper and folded them up. I grabbed my camera, the folded pieces of paper and Max. Quickly tossing them on the carpet, I followed Max to the first piece that he went to eat and then the winner was chosen. Pretty cleaver way to pull the winner, huh?

With that, I would like to announce the winner……………drum roll please………………I would like to congratulate Jean from Lemons and Anchovies. Jean – please email me the address that you would like me to send the Bruschetta book to. Congratulations!!

The foodie community is comprised of such talented and creative people. I enjoyed hearing everyone’s ideas and wanted to highlight a few. First, Lindsay from Love and Olive Oil shared Green Bean and Garlic Scape Bruschetta. If you have not visited her site, I would recommend it highly. She is a very talented gal with wonderful ideas and photography.

Next I enjoyed hearing from Sara at CaffeIna who said the best one she has ever eaten was with goat cheese and grapefruit jam. That one sounds absolutely amazing and unique – a must try indeed! Check out Sara’s blog for tasty baked treats that will make your mouth water.

Kate from Kate is Cooking shared her recipe that her daughter in law brought to Thanksgiving dinner for Garlic Shrimp Crostini. It looks simple but packed with flavor. Aren’t those the best kinds of appetizers?

Gina and Robbyn from What’s for Dinner Across State Lines shared a great idea for a Crostini. “I like to make them on sourdough baguettes with sun dried tomato pesto, mascarpone cheese, a little arugula, bresaola (dried cured beef) and a drizzle of extra virgin olive oil!” Give a peak to Kate and Gina/Robbyn’s blogs!

Here is another Crostini that is one of my favorites and simple to make. It is Wild Mushroom Crostini and you can mix up the combinations of mushrooms to your taste. The addition of thyme and crème Fraiche add a delicate finish.

Wild Mushroom Crostini

3 C. Assorted wild mushrooms, finely chopped
1 Shallot, minced
2 t. Fresh thyme leaves
3 T. Butter
1 T. Crème Fraiche
5.2 oz. Boursin Cheese, garlic and fine herbs
Salt and Pepper
Baguette, sliced thin and toasted golden brown (about 24)

In a large skillet, turn the heat to medium high and add the butter. Let melt and be careful not to burn. Then quickly add the mushrooms & shallots and cook for about 5 minutes until golden brown. Add salt and pepper along with the thyme leaves. Cook for one minute. Take off the heat and stir in the crème Fraiche. Spread about two teaspoons of the boursin cheese on the crostini and spoon about one tablespoon on each toasted baguette and serve.

Grilled Cheese Sandwich with Braised Short Ribs

Leftovers – what to do with them? Do you bring them to work the next day for lunch or serve it again the following night? Typically I am not a huge fan of leftovers, except for those dishes that actually get better with time. You probably can think of one or two dishes in which it actually develops better flavor profiles over night. The Guinness Braised Short Ribs is one of those dishes, actually most braised short rib or similar dish will be better the next day. Made them over the weekend and the next night used them again for this sandwich.

Ever since the new cooking channel hit the airwaves and replaced the fine living network, I have been completely addicted. Is anyone else in love with this new channel? The shows are fresh, unique and geared towards the true foodie. Some of my new favorites are: Unique Eats, Foodography, Chucks Day Off and Food Crafters. One of the episodes of unique eats was called “hand held foods” which profiled a “taco truck” that specialized in grilled cheese sandwiches. Some of the combinations were amazing and such a unique idea. The one tip I took away was to use a combination of butter and mayonnaise to spread on the bread – it prevents burning.

Loving grilled cheese sandwiches all my life plus the inspiration of the grilled cheese truck inspired me to use the leftover Guinness braised short ribs in a grilled cheese sandwich. The result was amazing! Would love to hear about any unique “grilled cheese sandwiches” that you have had.

Grilled Cheese Sandwich with Braised Short Ribs

Sliced French Bread (Sandwich style)
Sharp Cheddar Cheese, deli slices
Guinness Braised Short Ribs, shredded
Caramelized Onions
Butter

Caramelized Onions

1 Large onion
2 T. Butter

Peel and slice ¼ inch thick slices of the onions. In a large skillet, add the butter and let melt over medium heat. Add the onions and toss well in the melted butter. Let cook on medium to medium low for 20 to 25 minutes or until onions are a caramel color. Let cool.

To assemble:

Butter each side of the bread with either butter or the combination of butter and mayo. Place a slice of cheddar cheese on each side. Put some caramelized onions on one side and add the shredded braised short rib on top of the onions and then top with the other slice of bread. Grill on medium heat for about 5 minutes per side. Cut in half and serve. A quick tip: heat the left over braised short ribs first and then shred and prepare the sandwiches.

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.