Tuesday, October 27, 2009

Another Beautiful San Diego Day

Another Beautiful San Diego Day
I had an invitation to be out of the kitchen and enjoy lunch at the ocean. What a beautiful day to be eating along the beach. Click on photo to see the surfers and swimmers. Temp was in the 80's.

Sunday, October 25, 2009

The Wedding To Remember

The Wedding To Remember
Saturday October 24, friends gathered to witness the uniting of two great people in matrimony. Brad and Sally were married in a beautiful ceremony preformed at The Silverado Country Club under the umbrella of the old Heritage Oak Trees. It definitely was one of the most beautiful ceremonies and receptions with all appointments beautifully chosen.

Saturday, October 24, 2009

Green Lentil Salad With Katz Sauvignon Blanc Vinegar And Goat Cheese

Green Lentil Salad
The Wine Selections
The Rustic Bread Selections
The Cheese Selections
And Don't Forget The Dessert
Green Lentil Salad With Katz Sauvignon Blanc Vinegar And Goat Cheese
Saturday we attended a wedding in Napa. While driving through St. Helena I spotted a Dean & Deluca Store. Being the foodie I am, I suggested we could make a stop. We were sooo glad we did. Celebrating their twelfth anniversary in St. Helena, several of their food vendors were invited for a taste fair. My vote was the Green Lentil Salad. Also served was a Thai Pumpkin Soup that I would call a close second. I did receive the recipe for the Lentil Salad and bought the vinegar to duplicate the wonderful salad. Serves 6
1 cup small green lentils, rinsed and picked over
1 clove garlic
1 bay leaf
1 carrot sliced in 3 to 4 pieces
1/2 onion
2 whole cloves pressed into the onion
For the Lentil Salad:
1/2 red onion, finely diced
1/4 cup of scallion, finely diced
1/2 cup celery, diced
1 garlic clove. minced
1/4 cup Katz Late Harvest Sauvignon Blanc Vinegar
3 Tablespoons Katz Chef's pick Organic Extra Virgin Olive oil
3 ounces crumbled goat cheese
1/2 cup flat leaf parsley, chopped
Sea salt and pepper to taste
Place lentils in a pot and cover with about 3 inches of water with the carrot, garlic clove, bay leaf, and onion with whole cloves. Bring to a boil over medium heat until lentils are cooked through but firm, about 12 to 15 minutes. Drain and place in a bowl with garlic, scallions, celery, red onion, salt and pepper. Sprinkle Katz Late Harvest Blanc Vinegar over lentils. Toss and add oil. Taste for seasoning and set aside to cool. Add herbs and adjust seasoning.

Friday, October 23, 2009

Curried Wild & Brown Rice Cakes

Wild Rice is, in fact, the seed of a grass rather than either a rice or a true grain but it tends to be used as a grain. It is quite hearty and dense on its own so is nicer when combined with other rice or grains. Here, it is paired with brown rice and curry seasoning in an attractive, crispy on the outside, tender inside rice cake. The cakes can be made ahead, cooked, cooled and refrigerated for up to 1 day. Reheat them in a 375 oven for about 15 minutes before serving. Serve as a side to a vegetable or chicken stew or roasted salmon.
Curried Wild & Brown Rice Cakes
1/2 cup wild rice
3/4 cup long-grain brown rice
1 teaspoon salt
2 Tablespoons vegetable oil
2 green onions, finely chopped
2 cloves garlic, minced
1/2 cup finely diced sweet red pepper
2 teaspoons curry paste or powder
1/4 cup all purpose or whole wheat flour
1 egg beaten
Plain yogurt
Fruit chutney
Rinse wild rice in a sieve under running water, stirring to make sure it is well rinsed. Drain and set aside. Rinse brown rice stirring to make sure it is well rinsed, until water runs clear. Drain well and set aside separately.
Bring 3 cups water to a boil in a large saucepan with a tight-fitting lid over high heat. Add wild rice and 3/4 teaspoon of the salt. Reduce heat and boil gently for 15 minutes. Stir in brown rice, then reduce heat to low, cover and simmer for about 45 minutes or until the rice kernels begin to burst open, brown rice is tender and most of the liquid is absorbed. Cover and let stand for 5 minutes. Fluff rice with a fork and spread out in a large baking dish. Let cool to room temperature.
Meanwhile, heat half of the oil in a large nonstick skillet over medium heat. Add green onions, garlic, red pepper, curry paste and remaining salt and saute for about 3 minutes or until softened. Let cool slightly. Wipe out skillet.
Place about 1 cup of the rice in a large bowl and mash with a potato masher until slightly pasty. Add remaining rice and sauteed vegetables. Sprinkle with flour and stir in egg with a fork until evenly blended. Divide rice mixture into 4 portions and shape with moistened hands into cakes about 3/4 inch thick. Place on a plate.
Heat half of remaining oil in nonstick skillet over medium heat. Add rice cakes, in batches as necessary, and cook turning once, for about 3 minutes per side until browned on both sides and hot in the center. Add remaining oil to the skillet between batches. Serve topped with yogurt and chutney.

Thursday, October 22, 2009

The Final Edition

The Final Edition
Subscribers to "Gourmet" magazine received the news this month the magazine had fallen victim to the economy and would no longer be published. The November edition would be the final edition.
I experienced a forty-five year relationship which was rewarded with many creative but delicious meals. I received a great tutorial of culinary knowledge. The travel section contained descriptions and history written so accurately documented you were almost enticed to get your suitcase packed. The November edition usually had gift suggestions for the holidays which were so unique and truly a piece of "art". The monthly dinner menu had a theme and was a very special collection of recipes easily duplicated. I for one will miss my dear friend and kitchen bible but most of all dinner with new recipes.

Wednesday, October 21, 2009

Spanish Tortilla With Roasted Red Peppers And Peas

Spanish tortillas are often served warm or at room temperature with olives and pickles and Garlic Mayonnaise as an appetizer. They may also be served with a salad as a light entree. This recipe was printed in Cooks Magazine.
Spanish Tortilla With Roasted Red Peppers And Peas
6 Tablespoons plus 1 teaspoon extra-virgin olive oil
1 1/2 pounds Yukon Gold potatoes (3 to 4 medium) peeled, quartered lengthwise and cut crosswise into 1/8" thick slices
1 small onion halved and sliced thin
1 teaspoon table salt
1/4 teaspoon table salt
1/4 teaspoon ground black pepper
8 large eggs
1/2 cup jarred roasted red peppers, rinsed, dried, and cut into 1/2" pieces
1/2 cup frozen peas, thawed
Garlic Mayonnaise (recipe follows) (optional)
Toss 4 tablespoons oil, potatoes, onions 1/2 teaspoon salt and pepper in large bowl until potato slices are thoroughly separated and coated in oil. Heat 2 tablespoons oil in 10" non-stick skillet over medium high heat until shimmering. Reduce heat to medium-low, add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes (it's OK if some potato slices break into smaller pieces).
Meanwhile, whisk eggs and remaining 1/2 teaspoon salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture, red peppers, and peas into eggs until combined, making sure to scrape all potato mixture out of skillet. Return skillet to medium-high heat, add remaining teaspoon oil, and heat just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding and folding mixture constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds, until bottom is golden brown and top is lightly set, about 2 minutes.
Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in the pan. Slide tortilla onto a plate. Cover with a second plate and with plates together, hold tight and turn plate to flip or invert tortilla. Slide tortilla off plate and return to skillet (now what was the bottom of the tortilla should be on top). Tuck edges of Tortilla into skillet with rubber spatula. Return skillet to medium heat and continue to cook gently shaking pan every 30 seconds, until second side is golden brown, about 2 minutes longer. Slide tortilla onto cutting board or serving plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and serve with Garlic Mayonnaise if desired.
Garlic Mayonnaise
2 large egg yolks
2 teaspoons Dijon mustard
2 teaspoons lemon juice (from fresh lemons)
1 medium garlic (minced or pressed)
3/4 cup vegetable oil
1 tablespoon water
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Process egg yolks, mustard, lemon juice, and garlic in food processor until combined about 10 seconds. With machine running, slowly drizzle in vegetable oil, about 1 minute. Transfer mixture to medium bowl and whisk in water. Whisking constantly, slowly drizzle in olive oil about 30 seconds. Whisk in salt and pepper. Refrigerate in airtight container for up to 4 days.

Thursday, October 15, 2009

A Day At The Bay

Our Favorite Restaurant On The Water The Sic Emore (Sycamore) Tree Popcorn Chicken
All On Board
Bats In The Bell TreePerpetual Motion
Following lunch at our favorite restaurant on the San Diego Bay yesterday, we walked along the waterfront to view the 2009 sculptures. Annually artists of the area wishing to participate submit a drawing of their sculpture. Applicants are juried and a limited number are selected. Previously all were along the waterfront. Yesterday I noticed one at the airport. Perhaps the number has increased from 32.
The sculptures are auctioned at a benefit and the proceeds are given to a selected charity or cause. Perhaps the retirement fund of our retired city workers could use the $. They retire at 105% of their working wage and they voted this in. Our City is bankrupt due to this expense. That might be a good theme for one of the artists next year!

Monday, October 12, 2009

It Is Tea Time

It Is Tea Time
Our oldest daughter has a shop near her home in Italy where she purchases bulk tea varities displayed in jars, probably two gallon in size. On a recent visit we enjoyed our cup of tea mid-afternoon. Last Spring when she came to visit I requested some tea, the same tea we enjoyed together. Today while I was thinking of her I sat enjoying that same tea. My tea scoop in the top photo is from the famous Mirage Tea Shop in Paris.

Saturday, October 10, 2009

Toledo Museum of Glass Art Pavilion

Last week my husband and I attended the Dale Chihuly exhibit in Toledo. In a separate room was this single exhibit. As I stood closer to examine the satin glass "gown", a docent explained the beautiful work of art. It is truly amazing to see the delicate soft folds in draping of the bodice as well as the gathers of the skirt. A rose which was perfectly formed was at the waist attached to the bodice. Interesting was the fact that the artist made a "wax body" to fit inside the gown. Click on the photo to enlarge. This is a beautiful piece of art!

Friday, October 9, 2009

Pistachio Tart

Pistachio Tart
I came across this recipe which looked like a "keeper" in my potential Thanksgiving meal dessert file. I am finding that my family has cut way back on desserts. I am reminded of that old saying, "One minute on the lips and forever on the hips"!
1 single pie crust
3 cups pistachio kernels, divided
1 cup sliced almonds
5 Tablespoons butter
3/4 cup light or dark brown sugar
1/3 dark corn syrup
2 Tablespoons half and half
1/2 teaspoon vanilla extract
1/4 cup chocolate chips, melted
Line a 9 inch tart pan with pastry and bake according to directions until golden.
Pour 2 cups pistachio kernels and the sliced almonds over the crust in a single layer. Chop the remaining cup of pistachios, set aside.
Preheat oven to 350F.
In a heavy pan over medium heat, melt butter with brown sugar, corn syrup,
half and half and vanilla. Bring to a boil, stirring constantly. Pour the hot mixture over the pistachios and almonds.
Bake for 10 minutes or until bubbly and golden. Let cool on a rack.
When cool, drizzle with melted chocolate and garnish with chopped pistachios. Makes 12 servings

Thursday, October 8, 2009

Italian Meatball Soup

My friend Ginny sent me this recipe which I want to share today. It sounds like one of these soups that doesn't require much effort or time and yet is very nourishing.
Italian Meatball Soup

1 1/2 pounds ground turkey

1/4 cup seasoned bread crumbs

3 Tablespoons Italian seasoning, divided

7 1/2 cups reduced sodium chicken broth

3 cups water

2 cups green beans, diagonally cut 1/2" pieces

2 medium onions, coarsley chopped

8 ounces thin spaghetti

2 medium plum tomatoes

2 egg whites

4 cloves garlic, minced, divided

Olive oil cooking spray

4 medium carrots, sliced

Salt and pepper to taste
Mix turkey, seasoned bread crumbs, egg whites and 2 cloves garlic, mix until well blended. Shape into 32 meatballs. Spray a large saucepan with cooking spray. Heat over medium heat until pan is hot. Cook meatballs on all sides until browned, about 5 to 7 minutes.


Add chicken broth water, green beans, carrots, onions, remaining two cloves of garlic, and remaining 1 Tablespoon Italian seasoning to saucepan. Heat to boiling. Reduce heat and simmer covered until vegetables are almost tender, about 8 minutes.

Heat soup to boiling, add pasta and diced tomatoes. Reduce heat and simmer uncovered until pasta is al dente, about 10 minutes.

Sunday, October 4, 2009

Toledo Museum of Glass Art Pavilion

The Toledo Museum of Glass Campiello del Remer #2 Dale Chihuly Museum Pieces 2009 More Chihuly Design Pieces
The Toledo Museum of Art
The Toledo Museum Of Glass opened in 2006. Unfortunately my camera could not capture the true beauty of the building built with so many glass walls. Dale Chihuly had a great presence in the development of the great building. He designed the beautiful chandelier, Campellio Del Remer #2
which welcomes the guests in the main entrance. Be sure to click on the photos to enlarge the detail. The first photo is of a piece of art glass in the technique Macchia. This technique applies a liner of one color, another color for the lip of the piece and then the outside layer can be many colors. The chandelier in the entrance hall was not lighted but each piece of glass had its own design in the shape. The photos of the four pieces in a cabinet are his 2009 museum pieces that were for sale. The last photo shows the center of three buildings of the original Toledo Museum of Art. What a gift to the City built in 1916 by Edward Drummond Libby who made Toledo Ohio the glass capitol of the world.

Saturday, October 3, 2009

Braised Cabbage

Braised Cabbage
1/4 cup butter
4 strips bacon
2 medium onions, sliced thin
2 lbs. savoy cabbage, sliced
1 bay leaf 2 teaspoons finely chopped fresh thyme
1 teaspoon caraway seed
1/2 teaspoon red pepper flakes
1 cup chicken stock
1/2 cup white wine
2 tablespoons apple cider vinegar
2 tablespoons honey
Salt and pepper to taste
Melt butter in skillet and add finely chopped bacon and cook for 5 minutes. Add the onions and cook 3 minutes or until tender. Stir in cabbage and saute for 5 minutes or until tender crisp.
Add bay leaf, thyme, caraway seeds, red pepper flakes and stock. Cover skillet and slowly simmer cabbage over low heat for 20 minutes or until cabbage is very tender and flavors have developed.
Add wine, vinegar and honey. Turn up heat to medium and simmer for another 5 minutes or until the liquid has almost evaporated. Remove the bay leaf and season with salt and pepper. Serves 8