"Entertaining with Wine" Class

Monica teaches “Wine Appreciation 101” classes in the East Bay cities of Walnut Creek, Lafayette and Pleasant Hill. (http://www.wineappreciation101.blogspot.com/) We have been friends since college and I frequently assist her with the classes approximately once a quarter by pouring wines, preparing the food and answering questions during the classes.

Monica began her wine career over 20 years ago by running the marketing department of her family’s winery, Stony Ridge in the Livermore Valley. She worked as a wine buyer for Cost Plus World Market for about five years and then took a leap into the dot com world by joining Wine.com as a buyer and manager of the wine clubs. Currently she is a busy Mom who loves to share her knowledge of wine with folks and teaches classes in Walnut Creek, Pleasant Hill and Lafayette. She writes a monthly wine column for the Lafayette Today and Alamo Today Newspapers and is a regular contributor to Walnut Creek Magazine.

She recently hosted a class (October 29th) “Entertaining with Wine” in Walnut Creek and she asked me to speak and share my entertaining tips with the class. We had an intimate class of eight students, which in turn gave everyone the opportunity to ask questions and interact. Monica chose six wines to evaluate and learn about the flavors and varietals. It is important to evaluate each of the wines by: sight, smell and taste. Tasting Note sheets are provided which enable each student to detail the brand name, varietal, vintage date, appellation, sight, smell, taste and overall impressions.

The wines selected for “Entertaining with Wine” were:

• Zonin Prosecco – NV Italian Sparkling Wine
• Santa Cristina Antinori – 2008 Pinot Gris, Sicilia
• Kim Crawford – 2008 Marlborough – Sauvignon Blanc
• Clos Du Bois – 2006 Pinot Noir, North Coast
• Montes Classic Series – 2008 Cabernet Sauvignon, Chile
• Flore de Moscato – 2008 California Muscat Wine
  

The food selections for the class were done appetizers style and would be perfect for entertaining and to pair with the wine selections chosen for the class.

• Prosciutto wrapped bread sticks
• Lemon – herbed goat cheese, endive leaves with pear and walnut
• Rosemary scented polenta cups with gorgonzola and pine nuts
• Crostini with roast beef and chimichurri Sauce
• Cracker topped with manchego cheese, quince paste and marcona almonds
• Toasted pita chip with shrimp and mango salsa

Ten Authentic Suburban Gourmet’s Entertaining Tips:

• Determine date, location, venue, number of guests and type of invitations (paper or Evite)
• Holidays can get filled up fast with parties all falling on the same days – think about having an Open House, so that if multiple parties are planned, your guests will be able to attend since it is more of a flexible event.
• Balance the appetizers between hot and cold along with mixing up the flavor profiles to make it interesting. Think about meats, cheeses, seafood, crunchy, spicy and vegetarian.
• Clean your house two days before the event and touch up the guest bathroom the day of the event. Purchase paper guest towels and have your favorite candle burning. Put a new roll of toilet paper on the roll.
• YOU! Take your shower and get ready at least two hours prior to the event starting. You will be relaxed and able to finish your preparations and welcome your guests.
• “People eat with their eyes first” – Food should have “negative” or empty space around it. Use over sized platters and be careful not to overcrowd.
• Place cards – If you are having more than 6 people for dinner, mix up the seating arrangements to encourage conversation.
• Set your cheeses out 30 minutes prior to your guests arriving. The flavors will peak at room temperature.
• Signature drink – Serve one signature drink at your event and then supplement with wine, beer, bottled water and sodas.

If you would like to learn more about wine, I would encourage you to sign up for a “Wine Appreciation 101” class with Monica. Please visit her blog to learn about the classes and read great articles about wine.
http://www.wineappreciation101.blogspot.com/

Pie Crust Cookies

When I was a little girl, my Mom would make pies for us. As a treat, she would take the extra pie crust pieces that were not used and brush with melted butter and sprinkle with cinnamon and sugar. Once they cooled just a bit, we would dive right in. These are definitely a fond childhood memory.

Pie Crust Cookies

1 ½ C. Flour
¾ t. Salt
½ C. Shortening
4 T. Ice water
2 T. Melted butter
2 T. Sugar
1 t. Cinnamon

In a large bowl, add the flour, salt and shortening. With a pastry cutter, cut the shortening into tiny pieces and work until the mixture is in small course pieces. Add the water and with your hands form the dough into a ball. Be careful not to over knead, otherwise you will create tough dough.

Flour a large cutting board and roll the dough out to about ¼ inch thick. Use your favorite cookie cutters or cut into free form pieces. A two inch cookie cutter will make about 30 cookies.

Melt the butter in a small glass dish in the microwave for about 45 seconds or until melted. In a small bowl, mix the sugar and cinnamon together.

Using a large non-stick cookie sheet lay the cookies out on the sheet. Using a pastry brush, paint the melted butter onto each cookie, and then sprinkle with the cinnamon sugar. Bake for about 10 minutes at 350 degrees. Let cool on a wire rack. Store in an airtight container, if there are leftovers.

Zuni Cafe in San Francisco

Yesterday the Restaurant Club went to the iconic San Francisco dining destination - Zuni Café which is set on the corner of Market Street and Rose Alley. We met in Marin and drove over the Golden Gate Bridge, which had a spectacular layer of fog that barely let the red tips of the bridge pop through. One of the many reasons I love living in the Bay Area!

Our reservations were set for 11:30am with a line of hungry patrons quickly formed around the corner prior to opening. Several folks were having an early lunch before heading to the Curran or the Opera House for a matinee show. We were seated at a great corner table by the hustling kitchen, with a terrific view of the bottom floor of the restaurant. Zuni opened in 1979 and in 1987 Judy Rodgers became the chef. Shortly a large brick oven was installed and she begun to put her mark on the menu. The signature dish by far is the Roast Chicken with Bread Salad – takes one hour to prepare, so order immediately. Dining at Zuni is must do for any foodie’s bucket list.

The staff at Zuni Cafe is extremely knowledgeable and friendly. When we were waiting outside, the large expansive windows were open and the staff was prepping for service with tasting the food and wine. Lynette and I began with a glass of Hanzell Vineyards 2006 Chardonnay. It had an elegant fragrance of chamomile, lemon and grapefruit pith, with darker tones of honey followed by hazelnut and even savory elements of thyme and walnuts. Based out of Sonoma, this was a new find for the wine cellar. At $70 per bottle, it would be for special occasions. Brenley started with a tall glass of ice tea. The dark, crusty bread and butter arrived shortly and we purposely did not eat breakfast and decided to go family style for our lunch.

We began our first course with two salads, the signature Zuni Cesar salad and Frisee salad with pomegranate seeds, medjool dates and walnuts. Typically, I do not order a Cesar Salad, but since it is a signature dish, we had it on our list – this salad certainly did not disappoint! The dressing was amazing and the croutons were supreme. The Frisee salad was interesting but needed more of the goodies on the salad.
























Our second round was the Pizza with ricotta salata, tomato sauce, and oregano along with the Fettuccine with chanterelle mushrooms and pistachio picada. Both dishes had good flavor and warmed up our taste buds for the main event – Roast chicken with bread salad.





















I must exclaim that Zuni's chicken and bread salad is the most divine roast chicken I have had in a super long time. Each element is wonderful on its own, but when eaten together, they combine into one interconnected work of art. The salty and crispy bite of skin, the moist and tender meat, the crispy country bread cubes, (oh those bread cubes) and the tang from the champagne vinaigrette and not to mention the crunchy pine nuts, currants, scallions, and bitter greens. We asked for the pepper grinder to be left on our table to season the chicken and it just put the final checkmark on an outstanding dish. Well worth the $48.00 price tag and the hour wait.


















We had just enough room left to share a dessert. After reviewing the menu, we chose the “Piccolo Meringata” with crème fraiche, wild huckleberry sauce and candied tangerine. It resembled a napoleon and I had NEVER seen a meringue that thin before. It was a magical dessert that was such marvelous creation. Another successful Restaurant Club excursion and next time it is my turn to select our destination. So far, I am inclined to choose “Dry Creek Kitchen” in Healdsburg or “Martini House” in St. Helena.

Zuni Café
1658 Market Street
San Francisco, CA 94102
415.552.2522

Boeuf Bourguignon

Julia Child made this dish famous. Revived by the recent movie, “Julie and Julia”, this dish was highlighted and Julia’s un-canny pronunciation of the dish is incredibly memorable. My husband’s birthday was a few days ago and ever since he purchased a Regional French Cookbook with a photo of Boeuf Bourguignon on the cover, he asked me to make this. After looking at many recipes, I created the one below with all of the common ingredients.

Boeuf Bourguignon

Ingredients• 1 tablespoon good olive oil
• 10 ounces center cut bacon
• 2 pounds chuck beef cut into 1-inch cubes
• Salt
• Freshly ground black pepper
• 1 pound baby carrots, cut in half
• 1 large yellow onions, sliced
• 2 teaspoons chopped garlic (2 cloves)
• 3/4 cup Cognac
• 3 ½ Cups dry red wine
• 2 cups beef broth
• 1 six ounce can of tomato paste
• 2 teaspoon fresh thyme leaves
• 3 tablespoons unsalted butter at room temperature, divided
• 1 ½ pound fresh mushrooms stems discarded, caps thickly sliced

Directions

Preheat the oven to 300 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for about 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate with paper towels for draining.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. Cook in batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to a plate and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 2 teaspoons of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, until the onions are lightly browned. Add the garlic and cook for 1 additional minute. Add the Cognac, stand back, and cook for one minute to burn off the alcohol. Add the meat and bacon back into the pot with the juices. Add the wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 1 tablespoon of flour with 2 teaspoons of water; stir until combined to make a slurry. Add to the stew and stir in. Sauté the mushrooms in 2 tablespoons of butter, over medium heat until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season with salt and pepper to taste.

Handmade Gnocchi with Chanterelle Mushroom Sauce

Handmade Gnocchi with Chanterelle Mushroom Sauce
Gnocchi

4 Medium Russet Potatoes
1 ½ C. Flour
½ t. Nutmeg
1 Large Egg
1 t. Salt
Rice Flour for dusting
Parmesan Cheese for garnish

Preheat oven to 400 degrees. Bake until easily pierced in the center with a fork, about 1 hour. Let cool. Cut each potato in half lengthwise. Scoop potatoes from the skins, into the ricer and pass through, into a large mixing bowl.

Spread all-purpose flour on a clean, dry work surface. Place potatoes on top of flour. Add egg, nutmeg and salt. Use your hands, mix together ingredients on work surface until well combined to form the dough. Gently knead dough into a 10-by-8-inch rectangle. Let rest for a few minutes.

Lightly dust a clean, dry work surface with rice flour. Cut the rectangle into 4 equal pieces. Roll each piece into a 1-inch-thick rope. Cut each rope into 1/2 inch gnocchi. It is best to store gnocchi on a rice flour-covered baking sheet until ready to use and dust with rice flour.

Chanterelle Mushroom Sauce
¾ Pound Fresh Chanterelles (2 Cups chopped)
1 C. Leeks, Finely chopped
1/3 C. Flat Leaf Parsley, chopped
1 ¼ C. Chicken Stock
5 T. Butter
1 T. Olive Oil
Salt and Pepper

In a large skillet over medium heat, melt 3 tablespoons butter and 1 tablespoon olive oil. Once melted, add the leeks and sauté for about 5 to 7 minutes until soft and translucent. Turn the heat to medium high and add the chanterelles. Season with salt and pepper and stir and cook until golden brown for about 5 to 7 minutes. Reduce heat and add ¾ cups of chicken stock. Let simmer until the liquid is reduced to half. Add the remaining ½ cup of chicken stock and 2 tablespoons of butter. Cook on medium low.

To assemble:
Fill a large pot with water and generously add salt. Bring to a boil. When ready to serve, add the gnocchi and cook for about 3 to 4 minutes until they float to the top. Using a large strainer, add to the Chanterelle sauce. Add the parsley and gently stir. Taste and season as desired with additional salt and pepper. Serve with a sprinkle of parmesan cheese.

Chicken Piccata

Chicken Piccata

4 skinless boneless chicken breasts – cut in half lengthwise (will make eight pieces)
4 T. butter
1 T. olive oil
½ cup flour
1 t. Lowery’s seasoned salt
1 t. pepper
3/4 c. dry white wine
½ c. fresh lemon juice
1/2 c. chicken stock
1/3 c. drained capers
¼ c. chopped chives or parsley

Slice each chicken breast in half lengthwise. Place chicken between 2 large sheets of plastic wrap. Using meat pounder, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix flour, seasoned salt and pepper in a bowl to dredge the chicken breasts. Dip chicken into flour to coat; shake off excess.

Heat 2 T butter and 1 T. olive oil in large skillet over medium heat. Add chicken breasts to skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Bring wine, lemon juice and broth to boil in skillet over medium-high heat. Stir in capers, parsley and remaining 2 tablespoons butter. Add chicken back into sauce and cook for 3 to 4 minutes until the sauce thickens. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

Slanted Door in San Francisco

San Francisco is one of the greatest cities for unique, trend setting and outstanding food. It is almost impossible to have one single favorite place, so I have come to the conclusion that I have MANY favorites. If Julie Andrews were to sing “One of my Favorite Things” about restaurants, perhaps Slanted Door would be included in the lyrics.

Charles Phan is the executive Chef at Slanted Door which creates modern Vietnamese cuisine using local produce and ecological farms located in the Bay Area. The atmosphere is modern with a chic spin on the décor. A lively crowd mixed with locals and tourists alike. Highly recommend making reservations to this local hotspot – Open Table is my "go to" for reservations. (http://www.opentable.com/)

My vacation week was filled with seeing friends and eating at great restaurants. Two of my great foodie friends, Monica and Jeanna planned headed to the San Francisco Ferry Building for a great lunch and catching up with each other. (Monica is pictured with me) We sat outside on the patio area, since the weather was absolutely perfect. Decided to share a bunch of dishes and try some new things.

We started with the Slanted Door Spring Rolls with Shrimp, Pork, Mint and Peanut Sauce. So refreshing and perfect for enjoying the bay breeze and sounds of the busy walk ways. Next we enjoyed the Grapefruit & Jicama with Red Cabbage, Pickled Carrots and Candied Pecans. This salad is simply amazing and the flavors meld so well together with a light crunch and sweet balance of the candied pecans.

For our main dishes we had Lemongrass Chicken with Red Onions, Jalapeños, Roasted Chili Paste and Peanuts. The jalapeños were soft, not hot and perfect with the lemongrass infusion. We also enjoyed the Caramelized Tiger Prawns with Garlic Onions and Chili Sauce. Absolutely delicious!

Just a quick note: A must try martini is the Phantasm – Lemongrass Vodka, Lime, Falernum and served up. It is very addictive and super tasty – you will want another!

(Wikipedia definition of Falernum: Falernum is a sweet syrup used in Tropical and Caribbean drinks. It contains flavors of almond, ginger, almond and/or cloves, and lime, and sometimes vanilla or allspice. It is used in cocktails in a manner similar to orgeat syrup or drunk on the rocks. The syrup form can be alcoholic or non-alcoholic. The consistency is thick, the color can be white to light amber, and it may be clear or translucent.)

Panini with Roasted Pork, Caramelized Onions, Cheddar and Bacon

Panini with Roasted Pork, Caramelized Onions, Cheddar and Bacon

What a terrific way to use left over roasted pork tenderloin for a sandwich PACKED with flavor. Add your favorite mustard or even some blue cheese!

Ingredients:

Ciabatta Loaf
Roasted Pork Tenderloin
Caramelized Onions
Cheddar Cheese
Crispy Bacon
Olive Oil

For each sandwich, cut about a 5 inch slice of ciabatta bread and then slice in half to open it up. Remove some of the excess bread if desired. Brush each outer side of the bread with olive oil. Start on the bottom slice by adding a slice of cheddar cheese, then several thin slices of pork tenderloin, then about 3 or 4 slices of the bacon and top with caramelized onions.

Place onto a panini pan or press. Cook for about 5 to 8 minutes until all ingredients are hot inside and the bread is crispy. Enjoy!

Metro Lafayette

Since I have a week off from work, I thought it would be wonderful to catch up with friends and try a new restaurant each day, except Thursday, since I need a day to clean out my closet. Today my long time good friend John and I chose Metro in Lafayette.

Urban meets suburban at Metro in Lafayette, which is a local hotspot for lunch, dinner and Sunday brunch. (A must have if you go for brunch is the Zeppole - delicious fried puffs of goodness, similar to a Beignet, with a dipping sauce) If you are in the mood for a relaxing happy hour outside on the patio, check out their fantastic martinis. An eclectic menu consisting of California, French, Asian and Mediterranean flavors always having you want more on the menu than your appetite.

Executive Chef Kirk Bruderer creates innovative as well as staple favorites for every diner’s palate. He gained his experience at French Laundry, Olivetto and Manresa – which gives him the green light to have a fantastic restaurant located in downtown Lafayette.

Today was a warm day outside, about 90 degrees and we decided to enjoy the patio with an abundance of green umbrellas. We began with an ice tea and an Arnold Palmer along with a fresh baguette and butter. John selected the Roasted Butternut Squash Soup with Brown Butter Crème Fraiche and I had the Crispy Brussel Sprouts with Lemon & Aioli to start. For our main lunch entrée we both chose salads. John had the Cesar with Anchovy, Shaved Reggiano, Garlic Crouton and Rosie’s Organic Chicken and I had the Chopped Salad with Crispy Bacon, Avocado, Egg & Buttermilk Blue Cheese Dressing.

Overall the service was spot on and the food was tasty and fresh. It was great to catch up with John and enjoy my first day of vacation with a good friend and terrific food.

Metro Lafayette
3524 Mt. Diablo Boulevard
Lafayette, Ca 94549
925.284.4422
http://www.metrolafayette.com/

Oven Roasted Tomato and Goat Cheese Tarts

Oven Roasted Tomato and Goat Cheese Tarts

When a tomato is oven roasted, the flavor profile takes a 180 degree turn. The sugars are more prevalent and there is an intense tomato essence that is so incredibly tasty. Along with the rich, buttery and flaky crust from the puff pastry and the earthiness of the goat cheese, it is true food experience. Add a side salad and glass of your favorite Sauvignon Blanc to complete a terrific meal.

Ingredients:
2 Sheets Puff Pastry
2 ½ Cups of Assorted Cherry Tomatoes
Salt and Pepper
8 T. Herbed Goat Cheese
Olive oil

Defrost the puff pastry.

Preheat oven to 350. Cut the assorted cherry tomatoes in half until you have 2 ½ cups. Spray the bottom with non-stick cooking spray. On a large baking sheet lay all of the tomatoes with the seed side up. Sprinkle with salt and pepper. Bake for about 15 minutes and remove from oven to cool.

Lay the first layer of puff pastry on a large lightly floured board. Using a rolling pin, lightly roll the dough. Cut 4 to 6 circles that are 4 inches wide. Use a biscuit cutter. Lay onto a prepared baking sheet with cooking spray. Continue until you have eight 4 inch circles. Using the next size down on the biscuit cutter, make an indent until you almost cut all the way through but be careful to not pierce all the way. This will enable the tart to have raised sides.

Brush the puff pastry with olive oil. Divide the oven roasted tomatoes among the eight circles. Keep the tomatoes inside the second circle. Place one tablespoon of crumbled goat cheese on each one. Tuck some of the crumbles underneath the tomato mixture.

Bake at 400 degrees for about 15 to 20 minutes, until the sides are golden brown. Let cool for 5 minutes and right before serving, brush lightly with olive oil all over each tart for shine and flavor.

Deviled Eggs with Pimentos

Deviled Eggs with Pimentos

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

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

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

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

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

Garlic Croutons and Chorizo

Garlic Pan-Fried Bread and Chorizo

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

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

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

Sauteed Garlic, Lemon and Parsley Mushrooms

Sautéed Garlic, Lemon and Parsley Mushrooms

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

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

Spanish Inspired Appetizer Platter

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

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

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

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

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

Sangria and Tapas Dinner with Friends

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

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

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


























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

Perfect French Madeleine's

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

Perfect French Madeleine’s

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

Preheat oven to 350.

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

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

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

Chez Panisse in Berkeley

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

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

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

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

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

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

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

Dumas - Reserve Cabernet Sauvignon – 2006

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

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

Kathryn Kennedy – Lateral - 2005

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

Ehret Family Winery – Cabernet Sauvignon - 2006

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

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

BBQ Pork Sliders

BBQ Pork Sliders

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


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

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

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

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

César on Piedmont Avenue

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

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

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

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

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

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

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

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

Celebration Lunch

Celebration Lunch

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

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

Menu:

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

Summer Corn Soup with Crispy Bacon

Corn Soup Recipe

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

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

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

Enjoy!

Impromptu Dinner with Friends

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

Keenan - 2004 - Cabernet Sauvignon - Napa Valley

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

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

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

92 Points

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

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

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

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
























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

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

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

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


















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

Bottega in Yountville

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

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

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



















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

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



















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


























Restaurant Club - Lynette, Brenley and myself!