Kale Salad

Kale Salad

The favored dish at our Thanksgiving dinner was the Kale and Olive Oil Mashed Potatoes recipe which I posted Friday. I follow another blog "Elana's Pantry". This blogger posts gluten free recipes. Monday I received this recipe in an email from Elana and thought it was too nutritious and easy not to share.

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Ingredients:

2 bunches kale

1/4 cup pine nuts

1/4 cup dried cranberries

3 tablespoons olive oil

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Directions: Steam the kale until it is bright green. Meanwhile, in a cast iron skillet, toast the pine nuts. Allow kale and pine nuts five minutes to cool, then toss together in a large bowl. Add dried cranberries and olive oil/ Toss and serve . Serves 8

Del Mar Fairgrounds

The Bronze Buckaroo Welcomes The Grandstand Facade

Del Mar Fairgrounds / Race Track

"Where The Surf Meets The Turf"

We spent Sunday attending an Art Show at the Del Mar Fairgrounds. The Mission style facility has been very well maintained. Bing Crosby, Jimmy Durante, and Charles Howard with one other partner built the facility in 1937. It was Charles Howard's horse "Seabiscuit" that gave the race track the early fame it enjoyed winning the $25,000.00 winner take all race in 1938. In the early 1940's it was the playground for the rich and famous from Hollywood. One can actually see the ocean from the fairgrounds and today continues with the slogan "where the surf meets the turf".

Red Velvet Cake

Red Velvet Cake Tomorrow is our 51st wedding anniversary. This will make a nice cake to celebrate the special occasion. Ingredients:

Cake

3 3/4 cups all purpose flour

3 tablespoons Dutch processed cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

12 tablespoons unsalted butter, at room temperature

2 1/4 cups granulated sugar

3/4 cups vegetable oil

3 large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons red wine vinegar

1 tablespoon red food coloring

1 1/2 cups buttermilk, at room temperature

Frosting, recipe follows

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Directions Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper. Whisk together the flour, cocoa powder, baking soda and salt in a small bowl

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Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.

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Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.

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Frosting:

1/2 cup heavy cream

1 cup whole milk

1/2 vanilla bean, split and seeds scraped

7 tablespoons all-purpose flour

3 sticks unsalted butter, at room temperature

1 1/2 cups superfine sugar

Directions:

Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.

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Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy

Kale and Olive Oil Mashed Potatoes

This year I tried a twist with the potatoes for our Thanksgiving dinner since I have a few who do not eat gravy. Plain mashed potatoes reqiures gravy. A seasoned mashed potato mixed with vegetables has a unique flavor. This was the recipe that received the reuests to have a copy. It was an amazing winner!

Kale and Olive Oil Mashed Potatoes

3 pounds Potatoes, peeled and cut into large chunks

sea salt

4 tablespoons extra virgin olive oil

4 cloves garlic

1 bunch kale, large stems stripped and discarded, leaves chopped

1/2 cup+ warm milk or cream

freshly ground black pepper

5 scallions, white and tender green parts chopped

1/4 cup freshly grated Parmesan, for garnish (opt)

fried shallots, for garnish (optional)

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Directions:

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.

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Heat two tablespoons olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender-about a minute. Set aside.

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Mash the potatoes with a potato masher or fork. Slowly stir in the milk or cream in a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt & pepper.

*

Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots. Serves 6

Let Us Give Thanks!

Let Us Give Thanks!

Today is our national day of Thanksgiving. For me every day is a day of thanksgiving. I live in a land of the free, I have a loving family with good health, and always happy to be together. Today more than ever, I say Thank You God for your many blessings!

Pumpkin Custard Tart With Red-Wine Caramel Sauce

The tart fresh from the oven to be served

with the red-wine carmel sauce

Pumpkin Custard Tart With

Red-Wine Caramel Sauce

This recipe is dessert #2 chosen for our family Thanksgiving dinner. The family insists on a pumpkin pie for tradition. The remaining choice is the cook's choice. I found this recipe on epicurious.com. I thought I would try the recipe for the Red-Wine Caramel Sauce. If it failed I would make another choice for our pumpkin dessert. It turned out to be a winner and rather simple. Directions are very easy to follow. The Pumpkin Custard Tart recipe goes together rather simple.

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Ingredients:

1/2 vanilla bean, halved lengthwise

1 cup dry red wine

1 1/3 cups sugar

1/4 cup water

1 tablespoon unsalted butter

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Directions:

Scrape seeds from vanilla bean into small heavy saucepan, then add pod and wine. Boil over moderate heat until wine is reduced to about 1/2 cup, about 10 minutes. Discard pod.

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While wine is reducing, bring sugar and water to a boil in a 2 quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, swirling pan, until deep golden.

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Remove from heat, then carefully pour wine down side of pan (caramel will vigorously steam and harden). Simmer, stirring, until caramel is dissolved and sauce is thickened, about 5 minutes. Stir in butter and serve warm. Yield: 1 1/4 cups Red-wine caramel sauce keeps, covered and chilled, 1 week. Reheat before serving.

***

For dough:

Ingredients:

1/2 cup whole almonds with skin (2 1/2 oz.), toasted.

1 1/3 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

Pinch each of ground ginger, cardamom, cloves, white pepper, and freshly grated nutmeg

*

3/4 stick (6 tablespoons) unsalted butter, softened

1/2 cup sugar

1 large egg

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Directions:

Pulse almonds, flour, baking powder, salt, and spices in a food processor until nuts are very finely ground.

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Beat together butter and sugar with an electric mixer until pale and fluffy, then beat in egg. Add flour mixture in 2 batches, mixing at low speed just until dough forms. Form dough into a disk and chill, wrapped in plastic, until firm, at least 2 hours.

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Pumpkin Custard: Whisk together brown sugar, eggs, molasses, salt, and spices. Whisk in pumpkin, then cream.

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For Pumpkin Filling:

Ingredients:

3/4 cup packed dark brown sugar

2 large eggs

1 tablespoon mild molasses

1/8 teaspoon salt

1/8 teaspoon each ground cinnamon, mace, cloves, and freshly grates nutmeg

*

1 3/4 cup canned solid pack pumpkin (15 oz.) or fresh pumpkin puree

2/3 cup heavy cream

2 tablespoons pine nuts

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Assemble And Bake Tart:

Directions:

Preheat oven to 375 F

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Roll out dough on a lightly floured surface with a floured rolling pin into a 12" round. (Dough will be sticky, so rotate frequently and dust with flour as needed). Slide bottom of tart pan under dough and set the rim of tart pan. Press dough against side of pan and trim excess. (Dough cracks easy but can be patched.)

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Line shell with foil and fill with pie weights. Bake in lower third of oven until dough is set and pale golden, 15 to 20 minutes. Carefully remove weights, then add custard, spreading evenly. Sprinkle top with pine nuts and bake until filling is set, 30 to 35 minutes. (If edge of crust is browning too quickly, cover edge with foil or a piecrust shield.) Cool completely in pan on a rack.

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Remove rim of tart pan, leaving tart on pan bottom, and transfer to a platter.

Stained Glass Window Fruitcake

Stained Glass Window Fruit Cake

My friend Marie bakes her fruit cake each year on the day after Thanksgiving. My paternal grandmother also made her fruit cakes on that same day many years ago. I remember my grandmother's fruit cakes as having the fruit peel which I found offensive as a young child. I could be a real fan of Marie's fruit cake.

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Ingredients:

1 1/2 pound pitted dates

1 pound candied pineapple, cut in chunks

1 pound candied cherries

2 pounds walnut or pecan halves

2 cups sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

4 eggs, beaten

1/2 cup dark Karo

1/4 cup packed brown sugar

1/4 cup vegetable oil

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Directions:

In a large pan or bowl, mix fruits and nuts together. Sift together dry ingredients and set aside. Mix together beaten eggs, Karo, sugar and oil. Gradually mix dry ingredients into liquid ingredients. Pour mixture over the fruit and nut mixture, toss to coat.

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Prepare baking pans by buttering the pan and the line with foil and butter again. Pour batter in pan(s) filling pan(s). Fills one angel food cake pan or several loaf pans. Bake at 275 oven. A 3 x 6 loaf pan requires 45 minutes to 1 hour.

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Marie's Note: Marie purchased two colors of cherries and two colors of pineapple. "That gives a slice a very pretty stained glass effect."

Sweet Potato Rolls

Sweet Potato Rolls

Ingredients:

1/2 cup warm water

2 tablespoons sugar

1 package active dry yeast

1/2 cup mashed cooked sweet potatoes or canned pumpkin

2 eggs

3 tablespoons butter, softened

1 teaspoon salt

2 cups whole wheat flour

1 to 1 1/3 cups all purpose flour

1 to 2 tablespoons butter, melted

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Directions:

In large bowl, mix warm water, 1 tablespoon of the sugar and yeast; let stand5 minutes. Using wooden spoon, stir in remaining sugar, sweet potato, eggs, softened butter and salt. Gradually stir in whole wheat and as much all purpose flour as you can.

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Turn out on a lightly floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in warm place until double in size (1 hour).

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Punch down; turn out onto a lightly floured surface. Cover and let rest 10 minutes. Lightly grease 13 x 9 x 2 inch baking pan. Shape into 16 balls, place in pan. Cover; let raise until nearly double (45 minutes). Bake in 375 oven 20 minutes or until golden. Brush with melted butter. Serve warm. Makes 16

Chocolate Hazelnut Tart

Fresh from the oven, my edition!

Chocolate-Hazelnut Tart

Chocolate and hazelnut are two flavors that are favorites of mine. I am gathering recipes for Thanksgiving dinner. I do believe this will be a winner with the family. Thank you Giada DeLaurentiis.

Ingredients;

1/2 cup sugar

2 tablespoons all-purpose flour

3 eggs, beaten

1 1/2 cups peeled, chopped, and toasted hazelnuts

8 ounces bittersweet chocolate chips (about 1 cup)

1 cup corn syrup

2 tablespoons butter, melted

1 teaspoon vanilla extract

1/4 teaspoon salt

1 store bought frozen pie crust, defrosted

***

Directions: Preheat the oven to 325 degrees F. In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour. Cool the tart for at least 30 minutes before serving.

Carmel Heavenlies

Caramel Heavenlies

Graham crackers form the base of this cookie with Layers of marshmallows, nuts, and coconut.

Ingredients:

12 graham cracker rectangles

2 cups tiny marshmallows

3/4 cup butter, cut up

3/4 cup packed brown sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla

1 cup sliced almonds

1 cup flaked coconut

***

Directions:

Line a 15 x 10 x 1 inch baking pan with parchment paper or foil. Grease foil, if using. Arrange graham crackers in a single layer in pan. Sprinkle with marshmallows.

In saucepan, combine butter and brown sugar. Cook over medium heat until sugar is completely dissolved, stirring frequently. Remove from heat. Stir in cinnamon and vanilla. Spoon over crackers, spreading evenly. Sprinkle with almonds and coconut.

Bake in a 350 oven 15 minutes or until lightly browned. Cool in pan on wire rack. Use parchment or foil to lift uncut bars from pan. Cut into 3 inch squares; cut in each in half diagonally. Store in an airtight container in refrigerator up to 1 week. Makes 30 cookies

Roasted Pear and Clementine Salad

Roasted Pear and Clementine Salad

The beauty of this salad blends tangy Goronzola and balsamic dressing with sweet roasted fruit.

Ingredients:

3 tablespoons white balsamic or white wine vinegar

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

3 large firm, ripe Anjou or Bosc pears, peeled, cored, and cut in 8 wedges each (1 1/2 pounds total)

Clementine-Balsamic Salad Dressing:

3 medium clementines or oranges, peeled and seperated into segments

4 large heads butterheaad lettuce

1/2 cup chopped pistachio nuts or slivered almonds, toasted

3/4 cup crumbled Gorzonzola or other blue cheese or feta cheese (3 ounces)

***

Directions:

In a bowl, mix vinegar, oil, salt, and pepper. Toss pear wedges with vinegar mixture, spread out in shallow roasting pan. Roast uncovered in 425 degree oven 25 to 30 minutes or until pears aaer tender and beginning to brown, turning twice (roast time depends on ripeness of pears.) Remove from oven; cool in pan on wire rack. When cool, lift pears from juices, if present; discard juices.

Prepare dressing and transfer to a medium bowl. Gently stir in Clementine segments. Cover, chill at least 30 minutes.

To serve, remove 16 outer leaves of lettuce; set aside. Cut remaining lettuce into 1/4 inch strips. Arrange leaves on chilled salad plates. Top with shredded lettuce, dressing, pear wedges and nuts. Sprinkle with cheese.

Makes 8 servings

Copied from Midwest Living. This magazine has always provided me with the most reliable but delicious recipes.

Stracciatella Semifreddo

Stracciatella Semifreddo

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Recipe courtesy Giada De Laurentiis

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Ingredients:

Crust:

Vegetable oil cooking spray

3 (5 inches long by 3/4-inch wide) plain or almond biscotti (about 4 ounces) halved

1/4 cup toasted hazelnuts, see Cook's Note

1/2 stick (4 tablespoons) unsalted butter, melted

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Filling:

8 egg yolks, at room temperature

1/2 cup sugar, plus 1/4 cup

1 teaspoon pure vanilla extract

1/8 teaspoon fine sea salt

1 cup heavy cream

3/4 cup chocolate-hazelnut spread at room temperature (recommended: Nutella)

Special equipment:

a 3 by 15-inch piece of parchment paper,

a 7 1/2 by 12-inch piece of parchment paper

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Directions:

For the crust:

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 5 by 3-inch nonstick loaf pan with vegetable oil cooking spray. Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides.

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In a food processor, blend the biscotti and hazelnuts together until finely ground. Add the melted butter and pulse until the crumbs are moistened. Using a flexible spatula, press the crumb mixture into the bottom of the prepared pan. Bake for 8 to 10 minutes until the edges of the crust are golden. Cool the pan on a wire rack for 20 minutes.

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For the filling: In a medium stainless steel or glass bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until smooth. Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk until the egg mixture is pale, thick and creamy, and an instant-read thermometer registers 160 degrees F, about 10 to 15 minutes. Put the bowl into a larger bowl of iced

water to cool completely.

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In another medium bowl, using an electric mixer, beat the cream until thick. Add the remaining 1/4 cup sugar and beat until the cream holds stiff peaks. Mix 1/4 of the cream into the cooled custard. Using a spatula, gently fold the remaining cream into the custard. Drop spoonfuls of the chocolate-hazelnut spread over the custard mixture and gently fold until just incorporated but still chunky. Spoon the mixture onto the prepared crust. Fold the overhanging parchment paper over the custard and freeze for at least 8 hours or up to 3 days.

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Run a thin-bladed spatula around the semifreddo between the parchment paper and the pan. Unfold the parchment paper and invert the semifreddo onto a platter. Peel off the paper and cut into 1-inch thick slices. Serve on chilled plates.

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Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.

Persimmon Bread

My neighbor Alice who shares her recipe

Persimmon Bread

My neighbor Marilyn was gifted with a bag of persimmons which she gave to me. Another friend Alice said she had a wonderful recipe for Persimmon Bread so we shared the Persimmons. She agreed to share her recipe. Tomorrow I will trek up the street for a photo session. Thank you Alice for sharing!

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Ingredients: 3 c. sugar ( I cut it down to 2 c.) 1 c. oil 4 eggs 2/3 c. water 2 c. persimmon pulp 3 1/2 c. flour 2 tsp baking soda 1 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1 c. chopped nuts 1 c. pitted dates ***

Directions: Mix together well the sugar, oil and eggs. Sift in other ingredients and mix thoroughly.

Grease and flour four small loaf pans ( I used two larger ones). Fill each pan half full. Bake in a 350 degree oven for 1 hour. Let cool slightly before removing from pan. Note: To freeze, leave breads in pans and seal in a plastic freezer bag.

Baked Brie

Baked Brie

1/4 cup apricot jam

1/4 cup brown sugar

1/4 cup honey

Wheel of Brie, about 20 ounces or 6 inches in diameter

1/2 cup chopped pecans

***

Directions:

In a medium bowl, whisk together jam, brown sugar, and honey.

Slice off the top rind of the brie cheese. With a knife or spoon, scoop out a wide hole in the cheese, leaving about a half inch in the bottom and around the sides. Save the removed cheese on a plate.

Fill in the hole with half of the mixture, then place the removed cheese on top of the mixture. Top the cheese with the rest of the mixture and top off everything with the pecans.

Preheat oven to 375. Place the Brie in an ovenproof dish, covered loosely with foil and bake until the cheese starts melting, about 29 minutes. Remove the foil for a few minutes so the pecans get a bit toasted. Serve with a spreader and crackers.

Make Ahead Mashed Potatoes

Make Ahead Mashed Potatoes

5 pounds baking potatoes

1/2 cup (1 stick) butter

1 cup sour cream

8 ounces cream cheese, softened

*(Okay to used reduced fat versions)

***

Directions:

Scrub, peel, rinse the potatoes, cut into 2 inch pieces. Place them in a large stockpot and cover with water. Boil until fork tender, about 18 to 20 minutes.

Drain the potatoes and add the remaining ingredients. Mash and mix well. To thoroughly mix ingredients you may want to use a hand or stand mixer. Taste and adjust the salt if necessary.

Transfer the potatoes to a shallow baking dish and cover with foil. Potatoes can be kept warm at this point or cooled and then refrigerated or frozen. Makes 10 to 12 servings.

Preheat oven to 350 and bake 30 to 45 minutes or until hot.

Warm Crab And Artichoke Dip With French Bread

Warm Crab And Artichoke Dip With French Bread

Ingredients:

1 pound crab meat

1/2 cup mayonnaise

1 tablespoon lemon juice

8 oz. frozen artichoke hearts

1/4 cup grated Parmesan cheese

1/2 teaspoon kosher salt

1/4 cup sliced almonds

1 baguette (8 to 12 0z.)

4 teaspoons olive oil

1 teaspoon each fresh thyme and oregano leaves

***

Directions:

Preheat oven to 375. In a medium bowl, combine the mayonnaise, lemon juice, artichoke hearts, crab, Parmesan cheese, and salt. Pour into a greased medium gratin dish. Sprinkle with almonds and bake until bubbling, about 15 minutes.

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Score baguette 1 inch deep across loaf, making sure to let oil soak into cuts. Toast in oven on a baking sheet for 5 minutes before serving with dip.

Garlic Bread

Garlic Bread

This is a recipe from the blog of 101 Cookbooks. Heidi Swanson does a beautiful job with her blog creating original recipes or cooking with natural but wholesome foods.

California has such a rich history with bread making, especially with the gold miners and the great sourdough bread.

A friend moved from northern California to the Midwest. She made the trip to the grocery store prepared to buy bread. She said that commercially packaged bread was pitiful and couldn't believe that was her only choice!

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Ingredients:

1 loaf artisan French bread or wide baguette

1 - 2 heads of garlic

1 - 2 sticks of unsalted butter

1 bunch of chives (optional)

zest of one lemon (optional)

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Directions:

Slice that loaf of bread right up the middle so you have two halves (he uses his serrated knife for this). Now set them on their backs, cut side up. Mince the garlic or push it through one of those crushers - either way is fine. Now add it to the butter you should be melting in a small saucepan. (This is where he got really animated). Now take a basting brush (or any brush for that matter - pastry, etc) and start slathering the garlic butter all across that bread. Really go for it, let it soak in. Make sure you get all those garlic chunks evenly distributed. You can make a garlic bread in advance and freeze it. If you are going to freeze the bread for later, this is when you do it - you don't want to bake, then freeze. Bake at a standard temperature (350 degrees) for 10 to 15 minutes to heat the bread (particularly if it is coming out of the freezer), and then brown it off for color under the broiler for a minute or two. When the bread is finished broiling let it cool for a minute or two. This is when I sprinkle with the lemon zest and chives (and to be honest, I sprinkle a bit of zest on the bread before it goes in the oven too because I like that roasted lemon flavor alongside the garlic.) Slice and serve.

Napa Cabbage Salad

Napa Cabbage Salad

Ingredients:

1 head Napa cabbage

1 bunch minced green onions

1/4 cup butter

1 (3 ounce) package chicken flavor ramen noodles, broken

2 tablespoons sesame seeds

1 cup slivered almonds

1/4 cup cider vinegar

3/4 cup vegetable oil

1/2 cup white sugar

2 tablespoons soy sauce

***

Directions:

Finely shredded the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

Preheat oven to 350 degrees.

To make the crunchies: Melt the butter in a pot. Mix the broken ramen noodles, sesame seeds, and almonds into the pot with the melted butter. Spread the mixture onto a baking sheet and bake the crunchies in the preheated 350 degree oven, turning often to make sure they do not burn. When they are browned, remove from the oven.

Make the dressing; In a small saucep pan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil 1 minute. Remove the pan from heat and let cool.

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will go soggy. Serves 8

Fettunta

I have been trying to follow a gluten free diet. I skipped the white bread and offered a nut cracker made with rice flour. It went very well with the dip.

Fettunta

I found this recipe in a Spirit magazine while on a recent flight. Fettunta is the Italian word for garlic bread, meaning bread that's toasted and rubbed with the whole clove of garlic. The key is really good olive oil and good cannellini beans that lets the garlic and the nuances of the olive oil come out in front.

I have cooked the soaked dried beans and will prepare the spread for my photo to be posted later. Please check back!

***

Ingredients:

8 slices of Country bread

olive oil

1 whole garlic clove

***

Brush bread with olive oil and grill until golden, and lightly rub with the whole garlic. Set aside.

***

Best quality olive oil

1/4 clove garlic

1 cup dried cannellini beans soaked and cooked, OR 1 15oz. can, well drained

a few needles of fresh rosemary

salt and pepper

***

Directions:

In a food processor, puree cannellini beans, garlic, and rosemary with olive oil to make a puree with the consistency of mashed potatoes. Season to taste with salt and pepper.

Place spread on serving plate, place grilled bread over it, and drizzle olive oil over bread and puree. Serves 8

Sideways In Paso Robles

Click On Photos To Enhance Details.

Meet Laura, Our Wine Tasting Extraordinaire

Meet "Booker", Mascot of Booker Winery.

Bobby, Booker's Most Gracious Tasting Host

Our Newly Made Friends, Rebekah & Carl

***

A Day Spent In Paso Robles

Saturday was a perfect to go wine tasting in Paso Robles the setting for the movie "Sideways". Mother Nature had the hillsides glowing in reds and golds. We started at Justin Winery where we were served by a beautiful young lady named Lara with a great knowledge of the award winning wines produced at Justin. Another fun stop was at Booker Winery. We were greeted by the mascot "Booker". He is such a docile welcoming host. Bobby took a real interest in our group and brought out the choice wines knowing he had a group who would appreciate the quality and taste. We noticed another couple who seemed to be on the same circuit as we were. We began to talk and learned we had made new friends. It was a great day to remember.

A Week In San Francisco

City Hall All A Glow For The Giants Victory!

Thanks to our friend Larry for these beautiful night photos of City Hall!

click on photos to enlarge!

This is City Hall decked out in orange lights to celebrate the World Champion San Francisco Giants. We were one of the many there! It was just a sea of people, the many loyal fans. Thank goodness for the big screen we were able to see.

Everyone was hoping for a good shot! Cameras were everywhere!

***

It was a great week to be visiting in San Francisco. We joined in the revelry at a local pub to watch the winning ball game of the 2010 World Series. What excitement and be able to experience it on the home turf. We went to the welcoming home parade and celebration of the 2010 champions which ended at City Hall. The mayor decked out City Hall in orange lights. My photo was shot 1 1/4 miles away. After a series of several days with a computer not working I am back and have a great wine tasting trip to blog tomorrow!.

The Transformation In The Kitchen

Copied from the Mansfield Ohio News Journal

MANSFIELD -- Fifty-five years ago, a Mansfield company started a transformation that would change kitchens across the nation and around the world. Its newly unveiled oven was unlike anything else on the market. It plugged into an electric socket and cooked food while remaining cool to the touch. Even more impressive, it smashed conventional cooking times. It could cook a five-pound roast in 30 minutes, bake a cake in six minutes and poach an egg in 20 seconds. The Tappan Stove Company called it the RL-1, an electronic oven, but you might know it better as the microwave oven. The Mansfield company debuted the world's first household microwave on Oct. 25, 1955, at a lavish red carpet event in New York City. TV cameras and reporters captured the event, which made headlines throughout the country. Tappan would begin selling the microwave coast-to-coast early the next year at a retail price of $1,200, the equivalent of $9,780 today. The public was leery of the price tag and the strange, new device, but the microwave would help pave the way for the now-staple kitchen appliance.

Boulangerie

Boulangerie

My favorite patisserie while visiting the San Francisco area is the Boulangerie located at 2325 Pine St. Every item qualifies as artisan and is made with a very high standard and quality ingredients. Two favorites of mine are the Walnut Boulet and the Olive Boulet. My only warning is do not enter the Boulangerie hungry or with a sweet tooth. You are sure to leave satisfied!

Omnnivore Books On Food

Omnivore

3885A Cesar Chavez St.

San Francisco, CA

Ph. 415-282-4712

Yesterday I bloged the recipe of the Savory Cheese and Chive Bread that our daughter Barbara made from a newly purchased cookbook, "Around My French Table". Barbara recently read an article about a new store opening in San Francisco. The store is a one of a kind and a temple for foodies! One area has the vintage cookbooks while another caters to French cooking. Vegans, vegetarians, Middle-eastern, Asian, Thai, Mexican, just name the palate and you are sure to find a selection of cookbooks for your satisfaction. Cookbooks I am not short of in supply but how can one pass over a bounty of beautiful books with fascinating articles on travel including geographical photography and regional recipes?

Events at Omnivore are held on Saturdays with book signing and presentations by authors. I certainly wish the owner a long history in San Francisco with her dedication to the celebration of food.