Dry Creek Kitchen in Healdsburg

Restaurant Club was in full swing with our trip to Healdsburg. Our dining adventure and reservations were at Dry Creek Kitchen – the Charlie Palmer signature restaurant in California’s wine county. He creates a menu that celebrates the bounty of the land, utilizing artesian products and extraordinary wines. The recipes are uncomplicated yet elegantly seasonal and inspired by the local wine country vibe.

Our reservation was for 12:15pm and we were seated almost immediately. We chose to enjoy the interior of the restaurant versus dining al fresco. We had the best waiter and he even inquired if we had any food allergies – which is going above and beyond. A young man came around with a basket of three different kinds of bread – we all chose to enjoy one of each. The butter was to die for – handmade at Dry Creek Kitchen and a hint of olive oil was added – simply divine.

 
 
 
 
 
 
 
 
 
 









We began with a glass of Anaba Coriol from Sonoma Valley which is a Rhone blend of 48% Roussanne, 30% Viognier, 12% Marsanne and 10% Granache Blanc. The wine is aged for eleven months in French oak barrels of which 20% are new French oak. This wine has a floral, tea like aroma with hints of honey and pear. It is a medium bodied blend with notes of peach, citrus, a bit of spice and a subtle minerality was an extremely bright and satisfying wine. This is one incredible wine - a must try!

We chose our starters from the wonderful menu and selected the Chilled Asparagus Soup with spicy shrimp salad with espelette oil. The baby shrimp were sweet and tender and paired beautifully with the vibrant color and flavor of the asparagus. Next was the Grilled Chicken Paillard Salad with petite watercress, toasted hazelnuts, slow baked grapes and red verjus gastrique. This salad was off the chart delicious. The chicken was extremely thin and layered the bottom of the plate. It was topped with quenelles of fluffy blue cheese and the grapes, nuts and greens with a bit of radicchio. Each and every bite was heaven on a fork and our taste buds.
 

We each selected a different entrée, so we could nibble and taste a variety of flavors. We began with Yukon Gold Potato Gnocchi with cauliflower mousseline, pickled purple cauliflower and house made ricotta salata. It was not a heavy laden sauced pasta dish, which enhanced the flavors and they popped off the plate. The mousseline was perfect, just wished there was a bit more on the plate to enjoy.

Is there nothing better these days than a slider? We ordered the American Kobe Mini Burgers on toasted brioche, with black winter truffle aioli and crispy Yukon gold potatoes. The burger is prepared on the rare side but you can order however you prefer it. It just melted in your mouth and embodied so many flavors. Lastly we had the Fresh Pappardelle Pasta with house made chorizo, manila clams and fennel confit. The chorizo was full of flavor and melted in your mouth.

 
 
 
 
 
 
 
 
 
 
 
 
 








You are probably thinking – how do they have room for dessert? We did not think we would but when we pursued the menu, two items stood out. We shared the Coffee Crème Caramel with buttermilk beignets and cinnamon whipped cream. This little decadent dessert was absolutely supreme. The tiny deep fried buttermilk beignets literally melted in your mouth and left you craving more. It was rich, creamy and luscious with delicate flavors of coffee, cream and cinnamon that blended together magically.

Along side, we enjoyed Valrhona Chocolate Bundino with Guinness ice cream, salted caramel ganache and house made pretzels. The Guinness ice cream was a stand out and complimented the entire dessert. Hard to believe the pretzels were hand made, but they were divine and crunchy with just the right hint of salt.
 

 
 
 
 
 
 
 
 
 
 
 
 









We enjoyed a divine lunch, stimulating conversation, terrific weather, wonderful shopping and great people watching. We reminisced over the restaurants that we have experienced so far and we all agreed that Dry Creek Kitchen was ranked toward the top. Next time it is my turn to pick the dining destination – where should we go – any ideas?

Dry Creek Kitchen
Hotel Healdsburg
317 Healdsburg Avenue
Healdsburg, CA 95448
Tel: 707.431.0330

Pork Tenderloin with Oven Roasted Grape Tomatoes

Sometimes the simplest ingredients put together make the very best combinations. The effortlessness of flavors matched together by enhancing through the roasting process, layers the experience for the diner. Pork tenderloin can be made hundreds of ways, but my favorite way is to pan sear and then finish in the oven. It comes out almost perfect every time. Be careful to not overcook the pork – a ting pink in the meat is perfection. Pork is such a lean meat that absorbs whatever flavor you add to it.

Typically I will whip out my favorite chutney to serve along side the pork. Wanted to make something a bit different yet still healthy, so I decided to roast the basket full of grape tomatoes I had in the refrigerator. Once roasted, the sweetness of the tomato is pronounced and perfect with just that hint of garlic. Have a bite of pork with the roasted tomato and nirvana on a fork will transpire.

Pork Tenderloin with Oven Roasted Grape Tomatoes

1 Pork tenderloin
Olive oil
Napa Style Roasted Garlic Rub or your favorite rub

Take the tenderloin out of the fridge 30 minutes before cooking. Prep the tenderloin by removing the fat and silver skin from the meat. Cover all sides of the tenderloin with the rub. 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 total. Place skillet in the oven and roast 25 to 30 minutes, until internal temperature is 145 degrees. Remove from the oven and let rest 5 minutes prior to slicing.

2 C. Grape tomatoes
2 T. Olive oil
1/2 t. Garlic powder
Salt and pepper

Preheat oven to 350 degrees. In a large baking dish add all the ingredients and mix well. Cook for about 30 minutes until the tomatoes are tender.

To prepare, lay the sliced pork tenderloin on a warm platter and spoon the roasted tomatoes over the middle. Serve.

Kumquat Marmalade and Ricotta Crostini

Kumquats are a curious little fruit. Almost like an oversized orange for a Barbie doll. They are often eaten raw and have a sweet rind and a juicy center which is sour and salty. These little gems are considered ripe when they reach a yellowish-orange color and just a slight hint of green. It is native to south Asian and the Asia Pacific and symbolizes good luck in China and other Asian countries. Often used to make kumquat preserves, marmalade or jelly, but also can be sliced and added to salads. Great to garnish a cocktail or made into a liqueur.

I found pints of these tiny treasures at Trader Joe’s and have always wanted to make kumquat marmalade and 2010 is the year. Typically a couple times a month I will whip up a batch of scones and enjoy orange marmalade with them. My first batch of marmalade is ready for scones this weekend.

 
 
 
 
 
 
 
 
 
 




In the meantime, I wanted to try something different and put a slight twist on how I used the kumquat marmalade. I toasted a thin slice of sourdough baguette, let cool and spread with ricotta cheese and then a spoonful of the handmade kumquat marmalade. The flavor combination was out of this world – the crunch of baguette, creaminess of the ricotta and sweet/sour combination of the kumquat marmalade was perfect.
 

 
 
 
 
 
Kumquat Marmalade

1 lb. 3 oz. Kumquats
1 Lemon, zest and juice
1 ½ C. Sugar
1 ½ C. Water

Cut the kumquats in half lengthwise and remove the seeds. Then use a sharp chef’s knife and cut into thin slices. Add the prepared kumquats to a heavy non-reactive pot, lemon juice and zest along with the water. Over the pan, and simmer for 25 minutes until the fruit is soft and tender.

Add the sugar, and stir over low heat until the sugar has dissolved. Turn the heat up and cook at a full rolling boil for 5 minutes and test for a set. When the marmalade has reached the setting point, ladle into hot sterilized jars, seal and label.

{ Rhone Valley + "Thinking, Eating and Drinking" Part 5 }

In Southern France sits the Rhone region and produces many wines under various Appellation d’origine controle (AOC). The Rhone is sectioned into two sub-regions with distinct vinicultural traditions, the Northern Rhone and the Southern Rhone. The northern sub-region produces red wines from the Syrah grape and white wines from Viognier grapes. Other white grapes produced are Marsanne and Roussanne. The southern region produces an assortment of red, white and rose wines, often blends of several grapes such as in Chateauneuf-du-Pape.

The northern Rhone is characterized by harsh winters but warm summers. The appellations in the northern Rhone from north to south are: Cote-Rotie, Condrieu, Chateau-Grillet, Saint-Joseph, Crozes-Hermitage, Hermitage, Cornas and Saint-Peray.Northern Rhone reds are often identified by their signature aromas of green olive and smoky bacon.

The southern Rhone is more of a Mediterranean climate with mild winters and hot summers. The most famous red wine is Chateauneuf-du-Pape and is a blending of varieties of wine, both red and white. Southern Rhone reds may include Grenache, Syrah, Mouvedre, Carignan and Cinsault. They are full bodied, contains tannins when young and have aromas of prune, foliage, chocolate and ripe dark fruit. A few of the southern Rhone appellations include: Cotes du Rhone, Cotes du Vivarais, Chateauneuf-du-Pape, Rasteau and Gigondas.

We began our evening’s journey through the Rhone valley with a 2009 Domaine Rouge-Bleu “Dentelle” Rose. This wine is 55% Carignan and 45% Grenache from the Vin de Pays de Mediterranee. Tasting notes include cherry and black currant flavors with hints of smoke. Asparagus is one of those incredibly hard vegetables to pair with any wine however, Suzanne hit a home run with this wine. She roasted asparagus and garnished with crispy pancetta.

Next was the 2008 Domaine Rouge-blue “Dentelle” and it was paired with sauted baby shitake mushrooms with thyme and minced garlic. Tossed at the last minute with some wonderful fleur de sel, it was perfect with this well balanced wine from the south of France. Our third bottle had the cork removed and we poured our wine, only to find out when we smelled it, the wine was corked. If you open a bottle of wine that smells like a musty trunk or wet dog, it is most likely corked. The cork in the bottle and the oak barrels in which wine was aged can expose the wine to a fungus induced by the natural compound trichloranisole (TCA). I would suggest that you discard that bottle and move onto a new one to enjoy.

Staying in the Northern region, we enjoyed a wine from the Hermitage appellation, called Laurent Combier Crozes-Hermitage which was a 2008 vintage. It is 100% syrah with a perfume quality, hints of mineral, smoky black fruit, spicy and clean. Let this wine sit and open up for a fantastic tasting experience. We enjoyed this wine with oven roasted fingerling potatoes mixed with fennel and scarlet turnips, tossed with olive oil and fresh thyme. A long and slow cooked roast pork shoulder with a crispy caramelized crust was accompanied with the roasted veggies. The crunchy crust from the pork was to die for - so rich, crispy and full of delicious flavor.

Two fellow students in the class, Meg and Joe have an affinity for wine and brought a bottle from their personal cellar. It is from Stolpman Vineyards located in Los Olivos on the California central coast and called L'Avion. This wine is 10% viognier and 90% roussanne. Full bodied, floral, honeysuckle, pear, caramel and a tiny hint of minerality are flavors and scents found in this wine. This wine paired beautifully with the roast chicken served. One of the highlight wines of the evening for me.

Nearing the end of our wine adventure we tried a 2006 Domaine de la Bastide Blanche Bandol, a commanding red, with concentrated red and dark fruit flavors, including fig, dark plum and raspberry. Remarkable tannins and acidity support the finish, which is blended with notes of chocolate and black olive. It is a blend of mourvedre and grenache grapes. The scent of this wine is a bit funky and almost like a rusty penny, but let it open and I guarantee you will enjoy.

Now at the end of our class along with almost at the end of the six week course, we enjoyed our final wine, 2005 Edmunds St. John “Wylie-Fenaughty” Syrah. It has a rich ruby color, dark berry, smoky, minerals and black olive on the nose. Cassis flavors are underscored by cracked pepper and candied licorice qualities, with soft tannins. The smoke and dark fruit qualities repeat on the finish, which could only be syrah. The wine is very controlled, with sweet, big tannins encompassing dark fruit and plenty of acidity. This wine is produced in El Dorado Hills near the American River.

As the saying goes “save the best for last” and indeed that is what we have planned to accomplish at next weeks class. Suzanne has graciously opened her home for the entire class to be held for our last one of the six week series. Chad plans on sharing very special and unique wines with us and Suzanne will prepare some exciting food pairings for us to enjoy. I can’t wait to share the last class of the series with all of you. Until then…… Cheers!

{ Pan Roasted Salmon with Baby Shitake and Green Garlic }

My husband and I have a goal to eat pretty healthy during the week and then splurge a bit on the weekends. We figure the balance along with some exercise, will keep us healthy. With this goal, we have now added salmon at least once a week to our dinner menu regime. At the farmers market they had these amazing baby shitake mushrooms at one of the vendors I visited, so I had to purchase them. I ventured a few stalls down with green garlic flowing and knowing it has a short season, another purchase was made. In looking at my farmers market treasures, I came up with this recipe.

Pan Roasted Salmon with Baby Shitake and Green Garlic

2 half pound salmon filets
¼ cup flour
1 t. salt
1 t. pepper
3 T. olive oil

In a bowl mix flour, salt and pepper. Rinse and pat dry with a paper towel each of the salmon filets. Dip each one into the flour mixture and dust off excess.

In a medium, oven proof skillet, heat olive oil over medium heat. Place the filets into the pan and sear for a minute or two on each side. Start with the non-skin side. Place into a 350 degree oven for 12 to 17 minutes until the salmon is just firm.

2 C. Baby shitake mushrooms, trim stems
5 Green garlic, trimmed and sliced the white and tender portion of the green
2 T. Olive oil
1 T. Butter
Salt and pepper

In a large skillet add the oil and butter to melt over medium heat. Add the shitake mushrooms and cook on medium high heat for about 4 to 5 minutes or until fragrant and they begin to brown. Add the green garlic and sauté for a couple minutes with the mushrooms. Season with salt and pepper to taste.

When ready to serve, add a bit of butter on top of each filet and then spoon the mushroom mixture on top of the salmon.

Asparagus Soup with Crème Fraiche

Snap, Crackle, Pop! I know you are thinking why is she going to talk about a breakfast cereal and how could that possibly tie in with Asparagus Soup. Well you can top the soup to add crunch with rice krispy cereal. Just kidding! The snap is the action you take when breaking off the tough portion of the asparagus stalk and then it pops as it breaks. You can also simply cut the stalk about 2 to 3 inches from the bottom and it will remove the majority of the tough, inedible portion.

{ Burgundy Wines + "Thinking, Eating and Drinking" Part 4 }

Burgundy and its wines are legendary in the wine world. The complexity, fullness and style of a great Pinot Noir from Cote de Nutis, is something that wine connoisseurs from around the world will agree upon. The Chardonnays from Chablis and the Cote de Beaune have preserved their originality and perfection. The topography of Burgundy’s vineyards is far less spectacular than elsewhere. The steepness of the land and its south facing orientation are less dominant factors, with most of the grand crus in the Cote d’Or. The climate is neither warm nor especially dry.

The reputation of Burgundy’s classification system is exemplary. The Appellation d’Origine Controlee (A.O.C.) covers the following elements: the variety of the grape(s), traditional win-growing techniques, the wine’s minimum and maximum alcohol content and its typical style. It is essentially a symbol of quality.

Burgundy has 100 appellations which are divided into four levels – Regional, Local, Premier Cru and Grand Cru. The Grand Cru appellations has wine that are grown on the best plots in the villages, with thirty two in Côte d’Or and one in Chablis.

Wines produced in the Burgundy region are among the most sought after, rare and pricy wines. Wines often begin at $40 to $50 per bottle and increase from there. In addition, a large number are rare with small lot productions. It is one of the most complex regions in France producing lush wines. The key to fantastic Burgundy wines is the weather and soil along with minimal intervention. The subtleties equal the flavor which is extremely powerful.

We began our journey with a taste of 2008 Lamblin Bourgogne Blanc as a palate awakener. It is 100% chardonnay with light oak, good acid and a wonderful richness. Hints of pear, vanilla, grapefruit and citrus were quite apparent. By now we have moved to the kitchen to discuss and taste wine while Suzanne prepares the food. In a large pot, golden fingerling potatoes were steaming. Our second taste was being poured – a 2007 Gerard Tremblay “Fourchaume”, which was a Premier Cru, aged in neutral wood. This wine has charm, elegance, is silky and stylish.

The steamed fingerling potatoes were tossed with Normandy butter, salt and a few grinds of pepper. Chad proceeded to toss a good amount onto a large plate and set on the middle of the kitchen island. Everyone grabbed a fork, stabbed a potato and tasted it with the wine. Then sautéed baby shitake mushrooms were added to the plate and the level was increased. The pairing was brilliant, however the next wine, a 1999 Domaine Du Chateau De Puligny-Montrachet “Les Chalumeaux” was a magnificent match. The creaminess of the potato and wine together was a true pairing that was pure heaven in your mouth. This wine is a Premier Cru with subtle floral aroma and elegant minerality.

Each week the wine selections are magical and interesting. This next wine, 1999 Lopez De Heredia “Vina Gravonia” was by far the most attention-grabbing wine of the class. We ventured away for a few minutes to Spain for this well balanced, full and lively wine. Aromas and flavors of almond, tea, caramel, orange peel, white flowers and pine were present. It would pair beautifully with a roast chicken with truffle oil.

Suzanne’s pairing choices are exemplary and tonight’s menu exceeded our expectations. She prepared a Duck Confit salad with assorted farmer’s market greens, sherry vinegar (Vinagre de Terez) and rich olive oil. Chards of shredded duck were tossed together with the greens and sautéed mushrooms to create a masterpiece. Sautéed cipollini onions in butter and earthy bread accompanied the main course.

Are you seeing red? I hope so. A trio of Pinot Noir were poured simultaneously to enjoy with the Duck Confit Salad and accruements. First was 2007 Domaine Du Chateau De Puligny-Montrachet Bourgogne Rouge. It has a beautifully perfumed nose of bright cherry fruit, with medium body and a very pretty finish along with hints of the terrior. Next was a 2007 Handley “Mendocino” Pinot Noir with a deep red color and the nose delivered cherry with hints of chocolate and spice (cloves perhaps). The wine is light-to-medium bodied, fruit forward with soft tannins and nice acidity culminating in a medium finish. Our last wine was a 2007 Kazmer & Blaise “Primo’s Hill” Pinot Noir. Produced from a small seven acre vineyard, it has hints of smoke, dark cherry, silky mouthfeel and a full & firm finish.

Tonight we learned and explored just the tip of the iceberg as it relates to Burgundy wines. The pairings were perfect and interesting. The conversations were enlightening and the knowledge shared invaluable. I have now added a trip to the Burgundy region in France to my ever growing bucket list.

(Photo from google images)

Bake Sale Betty's in Oakland

Several years ago, on a Sunday morning, my husband and I would go to the Farmer’s Market in Walnut Creek and have the pleasure of enjoying wonderful ginger and pear scones from Bake Sale Betty. Not to mention the Lamington’s, which are like an Australian zinger of sorts, made of sponge cake, strawberry jam, dipped in chocolate and covered in coconut. If you did not get there early, they were gone.  She set up her shop on old fashioned ironing boards and the crowds would follow.  With her quite distinctive bright blue wig and australian accent, she left an impression on her customers.  Great marketing plan "Betty"!

One day we went to the market and realized that Betty (aka - Alison Barakat) was no longer hitting the farmer’s market circuit but rather that she opened her first bakery in North Oakland's Temescal District.  Congratulations!

When you visit the bakery, the first thing you will notice is the unique dining tables outside – vintage ironing boards with stools. The second thing you will notice is lines out the door since customers come from near and far to enjoy all of the wonderful treats. The stand out sandwich is the legendary fried chicken sandwich that is crispy and piled high with spicy slaw on a soft roll. For me, the slaw is unbeatable with the tangy, spicy vinaigrette dressing and mandolin thin jalapenos that just dance around your mouth.

The ginger cookies are chewy and spicy with bits of crystallized ginger. I could easily eat two or three of these. The strawberry shortcake is fresh, fruity and will exceed all of your expectations. Be prepared to wait in line, but believe me, the wait is completely worth it. Visit today – you will enjoy every bite!

Bakesale Betty's Fried Chicken Sandwich
(Recipe Source: San Francisco Chronicle)

Serves 4

4 boneless skinless chicken breasts, about 6 ounces each
Kosher salt to taste
1 quart buttermilk

Vinaigrette

1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 cup extra virgin olive oil

Coleslaw

1 small red onion, very thinly sliced
1 cup red wine vinegar
2 jalapenos, seeded, cut in half and sliced crosswise
1/4 cup chopped parsley
1/2 green cabbage, core and outer leaves removed, and very thinly sliced
Kosher salt

Breading

1 pound all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon kosher salt + more to taste
11/2 teaspoon freshly ground pepper
2 quarts vegetable oil, for frying

4 Acme Bakery torpedo rolls, sliced lengthwise

Instructions: Season chicken breasts with kosher salt. Let sit at least 5 minutes. Fill a wide, shallow non-reactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refrigerator for 1 hour up to overnight.

Vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.

For the coleslaw: Macerate onions in red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.

To fry chicken: Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could splatter. Bring oil up to 365°, using a digital thermometer/candy thermometer to monitor the heat. Prepare the the breading while waiting for oil to heat up.

In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process.

When the oil is at 365°, carefully place chicken pieces into oil one by one. Let it cook for a minute before disturbing chicken, then help it "swim" in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt.

For the sandwich, pllace fried chicken breast on bottom of torpedo roll or other soft roll and top generously with coleslaw.

Original location:
5098 Telegraph Ave, Oakland
510.985.1213

New Location:
2228 Broadway Ave, Oakland
510.251.2100

{ Roasted Fingerling Potatoes with Shitake Mushrooms }

Fingerling potatoes are small, elongated and finger shaped. They are unusual and growing in popularity for their flavor and creamy texture. They can be baked, roasted, grilled or boiled. Fingerlings are ideal for roasting, particularly in the juices of other foods, and give subtle, sometimes dramatic variations on the potato theme.

Like the majority of all potatoes, their roots can be traced to the Andes Mountains of Peru. Popular fingerling potatoes include the yellow-skinned Russian Banana, the orange-skinned French, and the Purple Peruvian. Due to their size and greater expense compared to other potatoes, fingerlings are commonly either halved and roasted as a side dish or used in salads.

Roasting these little darlings, brings out the most flavor. The skins crisp up and the centers remain rich and creamy. Toss in a bit of olive oil, season with salt and pepper, and you now have a perfect side dish for steak or roast chicken. Serve with a rich, buttery and slightly oaky chardonnay and you might just reach a pairing nirvana.

Roasted Fingerling Potatoes with Shitake Mushrooms

1 lb. Fingerling potatoes
3 T. Olive Oil
12 to 14 Fresh shitake mushrooms
Fleur de Sel
Fresh ground pepper

Heat oven to 400 degrees. Use a large shallow baking dish. Wash the potatoes and either cut in half or leave whole. Place into the baking dish. Remove the stems from the shitake mushrooms and quarter. Add to the dish and toss both the potatoes and mushrooms with the olive oil. Seasaon with salt and pepper and toss again.

Cook for about 30 to 35 minutes or until the potatoes are tender. Toss once midway through the cooking process. Check for doneness, by poking a sharp knife in the potato, if comes out easy without resistence, the potato is done.

Cast Iron Flank Steak with Salsa Verde

Nine times out of ten, I will cook a flank steak on the barbeque and it is absolutely delicious. I purchased a cast iron skillet about a year ago from TJ Maxx and had yet to use it. I was under the impression that it was complicated and much preparation was needed. Thank goodness, it was a misconception and it was a rather simple process.

Cast iron enjoyed its popularity back in the 1,800’s and is making its resurgence today. There are numerous reasons that people rant about their cast iron pans. Besides being an ideal heat conductor, cast iron cookware heats evenly and consistently, it is economical and will last a lifetime by taking great care. When well seasoned, a cast iron pan will be stick resistant, require no more oil and gets better with age. (Just like a fine wine)

Preheat your cast iron frying pan before cooking. Water droplets should sizzle, then roll and hop around the pan, when dropped onto the heated surface. If the water disappears instantly after being dropped, the pan is too hot. If water only rests and bubbles in the pan, it is not quite hot enough.

To maintain your cast-iron cookware, the secret is the seasoning. Your food will never stick to the bottom of the skillet or pot, the iron will not rust if it is correctly seasoned and will clean easily. Seasoning cast iron cookware means filling the pores in the metal with grease of some sort, which subsequently gets cooked in. This provides a smooth, non-stick surface on both the inside and outside of the cast-iron pan.

You season a cast iron pan by rubbing it with a thin coat of oil, such as canola or vegetable. Place the oiled pan in the oven at 350 to 400 degrees for 30 to 60 minutes. Remove and let cool. Repeat one more time and you should be good. The more you cook with your cast iron, the more seasoned it becomes.

Unless you use your cast-iron pans daily, they should be washed briefly with a little soapy water and then rinsed and thoroughly dried in order to rid them of extra surface oil. If you do not do this, the extra oil will become rancid within a couple of days. Do not put cast iron cookware in the dishwasher.

Salsa Verde

1 C. Flat leaf parsley leaves, minced fine
2 T. Capers, chopped fine
2 Small cloves garlic, minced fine to almost a paste consistency
1 t. Anchovy paste
7 T. Shallots, minced fine
3 T. Red wine vinegar
4 T. Chives, minced
5 T. Olive oil
Salt and pepper to taste

In a medium bowl, add the shallots and red wine vinegar. Let sit for 15 minutes to macerate or soften. Make sure that the flat leaf parsley is minced super fine. Add the remaining ingredients and stir well. Taste and then season with the salt and pepper as desired. Let sit for at least 30 minutes for the flavors to incorporate.

To prepare the flank steak, trim the majority of the fat off the steak and score each side of the meat to form diamond shapes. Drizzle with olive oil on each side and work in with your hands. Season each side with salt and pepper. Let the meat come to room temperature for about 60 minutes before cooking. Preheat oven to 400 degrees.

Place the cast iron skillet on the stove on high. Add a couple tablespoons of olive oil. Test the temperature by splashing a bit of water as described earlier in the posting. Cook for about two minutes on each side. You will know when it is ready to flip, when the meat will not stick. Flip and cook for about two more minutes. Finish in the oven for about five more minutes for medium done. See doneness by touch chart. Let rest for about 5 minutes, so the juices absorb back into the meat before slicing.

Slice about half inch thick and drizzle the salsa verde on top and serve.

{ Blending + Bordeaux + "Thinking, Eating and Drinking" Part 3 }

Week three, mid-point of our “Thinking, Eating and Drinking” class and the adventure takes us to Bordeaux. Bordeaux is a port city on the Garonne River in southwest France, where Bordeaux wines are produced. Some are simple everyday table wines and others among the most expensive and prestigious wines in the world. Bordeaux blends are amalgamation of the classic red wine grapes: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petit Verdot, or the classic white wine grapes Sauvignon Blanc and Semillon.

What does “Thinking, Eating and Drinking” have in common with Bordeaux? They are both analogous and parallel in theory and reality. Bordeaux essentially means a blending. When we think, we blend words and thoughts together. Eating is blending of unique food ingredients and flavors, from simple to complex. Drinking wine is an intricate experience of tasting and smelling flavors that can transcend you from a basket full of ripe cherries to a cedar plank. When your senses (smell, taste, sight, feel, sound) are alive and you pay attention to the details, the experience goes to the next level. Hence – thinking begins!

The experience of sharing a meal together along with great wine and conversation is the cornerstone of life. We jumped into the kitchen this week with Suzanne Drexhage to have hands on experience with preparing our dinner. As in the past few weeks, we have had a small tasting with each wine, tonight it was a full meal. Wine was flowing and there were eight wines to taste and evaluate. While in the kitchen, we enjoyed two white Bordeaux wines. Chateau La Rame is 70% Semillon and 30% Sauvignon Blanc grapes. Grown in clay, limestone soil, this wine has a bright acidity and a grassy quality. Green apple, lemon sherbet and a hint of grapefruit stand out on the palate and nose. Chateau Du Seuil Blanc was poured side by side with the first wine to experience the variances. This white Bordeaux, which was aged in 90% neutral wood and 10% new wood, gave it just a hint of oak without over powering the wine. We paired this with a creamy gruyere potato gratin that just danced on your palate and was a bite of heaven.

Let the heart of Bordeaux wine begin to flow – the classic red. Chateau La Coustarelle Cahors from the west coast of France has an herbaceous quality along with hints of melted chocolate. A bright ruby color with hints of blackberry and raspberry flavors, this wine is 90% malbac and 10% tannat. This wine paired wonderfully with the flap steak accompanied by a handmade salsa verde. Flap steak is the portion of meat that extends down from T-bone and porterhouse steaks. Beautifully prepared in a cast iron skillet on the stove with just a bit of olive oil and salt and pepper, it was finished in the oven. Wonderfully tender and flavorful.

We did stray a bit from Bordeaux and visited Chile with a 2007 Calcu. It is a blend of 60% Cabernet Sauvignon, 25% Carmenère, and 15% Cabernet Franc. This wine has ripe tannins along with a fresh acidity and undertones of mineral notes. Bright, peppery and spicy are quite apparent. With our meal, we enjoyed sautéed rainbow chard with hints of garlic and olive oil. The chard was trimmed, cut and blanched prior to cooking – a great tip for easy entertaining. Let’s jump back to Bordeaux – okay perhaps flying there might be quicker. One of the most interesting wines of the evening was the Chateau de Falfas “Les Demoiselles”. The first initial sniff is a bit overwhelming and a bit gamey. It is a blend of 75% merlot and 25% cabernet sauvignon. As the wine opens up, the flavors had red plum and green olive notes. It is bright, juicy, tannic and certainly paired well with the flap steak by mellowing the fat and rounding out the experience.

Winding down the evening, we enjoyed Chateau de Praza Minervois, which was similar to the Corbieres we tasted in week one of the series. This wine had quite an array of flavors and aromas including: cinnamon, plums, prunes, nutmeg, hints of chocolate and a subtle herbaceous quality. Chad Arnold saved the best for last – Kathryn Kennedy Lateral. Situated in Saratoga, Lateral is encouraged by the famous wines of the St-Emilion district of Bordeaux. It is a true meritage with a blending of 54% Merlot, 17% Cabernet Franc, 17% Cabernet Sauvignon, 6% Petit Verdot and 6%t Malbec. It was well-balanced, medium bodied wine that had hints of floral, fennel, cedar and smokiness. If you had to describe this wine in one word – “Coco- Cayenne” – okay that is two words per se, but it nails the entire tasting experience.

As with all good things, the evening came to an end. We enjoyed a magnificent meal together, stimulating conversation, delicious food and interesting wines. Can't wait for week four and continue to share my experience with all of you.

Simple Onion Tart

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

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

Simple Onion Tart

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

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

Preheat the oven to 400 degrees.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Crostini with Edamame and Parmesan Reggiano

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

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

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

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

*Adapted from a recipe orignally from Tori Ritchie

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

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

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

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

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

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

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

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

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

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

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

 
 
 
 
 
 
 
 
 
 
 

James Beard’s Onion Sandwich

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

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

BLT Bites

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

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

BLT Bites

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

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

Makes 12 BLT bites

Cuban Sandwich

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

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

Cuban sandwich

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

Preheat a griddle or panini press on medium heat.

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

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

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

Makes four sandwiches.

{ Mini Peanut Butter and Chocolate Sandwich Cookies }

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

Cookies

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

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

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

Chocolate Ganache

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

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

{ Handmade Graham Crackers }

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

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

Handmade Graham Crackers

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

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

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

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

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

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

Adapted from Karen DeMasco’s The Craft of Baking

{ Toffee and Caramel Cheesecake }

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

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

Toffee and Caramel Cheesecake

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

Gingersnap cracker crust:

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

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

Cheesecake:

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

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

Baking the cheesecake:

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

Let the cake cool:

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

Caramel Sauce:

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

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

Serve the cheesecake:

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

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

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

Apple Shortbread Crisp with Caramel Sauce

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

Apple Shortbread Crisp with Caramel Sauce

Serves 6

Shortcake Biscuits

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

Apple Filling

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

Crumble Topping

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

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

Shortcake biscuits:

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

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

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

Apple filling:

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

Crumble topping:

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

Caramel Sauce:

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

To serve:

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

(Adapted from Napa Rose Restaurant by Chef Jorge)

{ Sourdough and Leek Savory Bread Pudding }

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

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

Sourdough and Leek Savory Bread Pudding

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

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

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

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

Toasted Marshmallow Ice Cream

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

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

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

Toasted Marshmallow Ice Cream

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

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

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

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

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