Popular Posts

Good and Lovely Christmas Ice Cream

Last night I had the great fortune of not only seeing The Good Lovelies in concert during their Christmas tour , but making dessert for the band. I wanted to make something holiday-ish to fit with the theme of the night and came up with this. The word is that the band loved the ice cream, hence the name. The method for the ice cream is from Homemade Vegan Pantry , and the method for sugaring the chestnuts comes from Vegan Cupcakes Take Over the World . The recipe works best with a high powered blender like a Vitamix. If you don't have one, just make sure your cashews are nice and soft before blending INGREDENTS Ice Cream - 1 cup whole raw cashews - boiling water - 1.5 cups non-dairy milk of your choosing - 1/2 cup packed brown sugar - 1 tsp cinnamon - large pinch of salt - 1 can coconut milk (light, or regular) - 2 tsp vanilla Sugared Roasted Chestnuts - 1 cup chopped roasted chestnuts (about 3/4 lb whole chestnuts) - 1/3 cup sugar - 3 tbsp maple syrup - pinch of salt METHOD Ice C
Image

Bison Rib Roast

For a big celebratory meal, a rib roast is very impressive, especially with the bones in. While beef might be a common choice, bison is also available in a rib roast. I’ve shared my experience cooking several different cuts of bison and how much I enjoy it. I like the texture and flavor but also really appreciate how environmentally sustainable and how healthy it is, particularly when compared to beef. It's lighter and less fatty so I find I'm able to enjoy it more. When Durham Ranch offered me the opportunity to try one of their products I decided to go with a rib roast. Durham Bison Ranch is one of largest bison operations in the US, with a 55,000 acre ranch in Eastern Wyoming with around 3,000 bison. Unlike some producers, the bison from Durham is not completely 100% pasture raised. It’s finished on a feed lot where it is fed mostly grass based silage and very little grain, since it is not part of their natural diet. Why are their animals finished this way? Drought condition
Image

2012 Food & Dining Trends

In no particular order, here are my predictions with a tiny sprinkling of wishful thinking... Yes, please! More transparency and labeling in the food system Have you been to a supermarket lately? All the seafood is now labeled so you know where it comes from and whether or not it is farmed and if color is added. That is amazing considering that not long ago seafood had barely any labeling at all, but it's just the beginning. I believe consumers will demand labels on produce and meat too. Food contamination and security issues are only a few of the issues driving this trend. Foraging, hunting and wild food Wild and foraged ingredients are showing up on more and more menus and there are classes and books to help you learn about this return to a more primal way of eating. The poster boy for this trend is Hank Shaw. The poster Girl? Georgia Pellegrini! Local culture on the plate Rene Redzepi the chef at NOMA , (the world's number one restaurant according to one survey) has inspir
Image

Moringa Chia Pudding with Raspberry Recipe

A current food trend is the emergence of exotic superfood ingredients such as elderberry, aronia, haskap and moringa. Moringa is a plant native to South Asia and grown throughout the tropics. It's considered a superfood because the powdered leaves provide protein, calcium, iron, Vitamin A and Vitamin C. Peace Corps volunteer Lisa Curtis discovered it when she was living in West Africa and suffering from malnutrition. Now back in the US, she is the founder of  Kuli Kuli Foods , a company that sells moringa based product in the US and helps to improve the lives of women like the ones she worked with, in Africa. When I met Lisa I was inspired by her story and also curious to try experimenting with moringa, which comes in a powdered form, looking a bit like matcha but tasting more herbal with a slight bitter but not unpleasant edge. Aside from adding it to smoothies or using it bars, I thought it might be good in a chia pudding.  Lots of chia pudding recipes use coconut or almond milk
Image

Unusual Cookbooks of 2015

Looking for something different? These are some of the more unusual cookbooks I came across this year.  The Food of Oman  is one of the most exciting cookbooks I saw this year, because I am so unfamiliar with the cuisine and the influences are so varied. The book includes Bedouin meat and rice dishes, South Asian curries, East African vegetable dishes and Indian style tandoori seafood as well. There are recipes for quickly made flatbreads, Sweet Vermicelli with Salty Egg, Yemeni Style Roasted Chicken and Saffron Rice, Swahili Coconut Shrimp Curry, some hot tea-like beverages, and plenty of snack foods like Chile-Lime Chickpeas and Chili Spiced Potato Chips. For the cook who seems jaded and world weary this is the perfect book to inspire.  Who’s it for? Anyone looking to cook something different, but expecially fans for Southeast Asian and African food. Do you need a book about what to serve on toast? No. But  Better on Toast  is a really fun book loaded with cool ideas for snacks, ap
Image

Jewish Cookbooks 2015

Are you suffering from an overload of everything Christmas? Shabbat Shalom! Here are a few books worth taking a look at, whether you are Jewish or not. The Seasonal Jewish Kitchen   is the book that could make anyone fall in love with Jewish food. Amelia Saltsman  has Iraqi and Romanian heritage and manages to take the best from both of those cuisines along with her own wonderfully creative ideas and California sensibility to craft a cookbook full of “keeper” recipes. The photography is fresh and modern.  The crazy good recipes in this book make me think I could actually give up my beloved pork and go kosher! I mean we’re talking about things like Lamb Kebabs with Parsley, Mint and Tahini Sauce, Yemenite Pumpkin and Carrot Soup, Curried Roasted Cauliflower, Freekeh with Kale, Butternut Squash and Smoked Salt. Recipes like Tunisian Lemon Rind Salad condiment and the Blood Orange and Olive Oil Polenta Upside Down Cake are reason enough to treasure this book.  Food, Family and Tradition
Image

NOMA: My Perfect Storm movie review

Even after reading the NOMA:Time and Place in Nordic Cuisine cookbook and going to see chef Rene Redzepi speak , I am still curious about the restaurant and the chef. Short of flying off to Copenhagen and dining at the restaurant (it’s on my bucket list!) I really enjoy reading anything I can about this restaurant that has been chosen “ #1 in the world ” four times. The latest attempt to dig deeper into the Noma phenomenon and psyche of chef Rene Redzepi is the feature length documentary, Noma: My Perfect Storm. Towards the beginning it’s easy to fall under the spell of the chef and his concept for the restaurant. It’s a concept which has had and will continue to have a ripple effect. Because really, this is more than just about one chef or one restaurant, it’s about a philosophy that is changing food, cooking and how we approach it everywhere. It's about creating a cuisine that reflects time and place in the most authentic way possible. Not surprisingly, it’s also about the proc
Image

New Dessert Cookbooks Winter 2015

This holiday season there are several new dessert cookbooks, here are some of my top picks. Home Baked isn't strictly a dessert book, it also contains savory baked goods, but the vast majority of the recipes are for sweets with just one section dedicated to breads (and a few recipes for dog biscuits). This book is mammoth! It has over 150 recipes for everything from Viennoiserie to cakes, cookies, pies and patisserie.  What sets the book apart is that the instructions are incredibly clear and well written and for the most part feel very easy to accomplish. The photographs are appealing as are the creative flavor combinations like Zaatar, Carrot Banana Cake, Chocolate Olive Oil Cake with Grapefruit, Peach and Berry Tarts with Buttermilk Custard and Fig, Apricot, Stilton and Goat Cheese Tart. Who's it for? Any baking enthusiast or as the author says, "domestic adventurer."  Marie Asselin the author of  Sweet Spot : Modern Better-for-You Dessert Recipes, with Clever Tips
Image

French 75 Cocktail Recipe

Whether you are saying goodbye to the previous year or hello to the new one, Champagne or anything bubbly is traditional for New Year’s Eve. It’s light, refreshing and pairs well with many kinds of festive meals from briny oysters and caviar to rich and creamy cheeses and just about anything fried. Should you happen to have a splash of Champagne leftover or better yet, a bottle, consider a Champagne cocktail for brunch the following day. While the classic mimosa is fine, I am a big fan of the French 75. The French 75 dates back to World War I and is named for the French 75mm field gun, the “Soixante Quinze” thanks to it’s kick from gin. It’s as simple as can be, just gin, lemon juice, sugar or simple syrup and Champagne or another sparkling brut wiine. There are some other versions of the drink and some prefer cognac or brandy, but I think gin is really the way to go. The gin you use is important. I am particulary fond of London dry gin, and Plymouth in particular although you are wel
Image

Artisanal Italian Pasta

If you go to most grocery stores or supermarkets you can find dried pasta for as little as about $1 per package. At the same time there is “artisanal” dried pasta which costs at least twice as much, and often much more. Is it worth it? Yes, it is and here’s why. Recently I was at an event where there was an in depth discussion about pasta. Big producers like Barilla make in 2 days what a smaller artisanal company like Rustichella d’Abruzzo produces in an entire year. But it’s not just about volume, it’s also about how the pasta is made. One big difference is how the pasta is extruded. Artisanal producers use bronze dies, these create a rougher surface texture which allows the pasta to better absorb sauces or condiments. While sauces are important, so are the noodles! They should really taste good. Extruding the pasta through these dies is a slower process than using the teflon dies that industrial producers use. Bronze dies don’t last as long and are much more expensive. The drying ti
Image

Random Post

About

≡

Wine Road, Sonoma County



Everett RIdge
The view from Everett Ridge Winery

Recently I was invited up to Sonoma to visit the Wine Road. The Wine Road isn't an actual road, but a winery association with a wide variety of members and their mission is to increase awareness of Northern Sonoma County. Think of it as your own personal concierge, available to craft the perfect experiences in the Alexander, Dry Creek, and Russian River Valleys. The Wine Road covers six different AVA's, represents about 150 wineries, or around half of the wineries in the region, over 50 different lodgings and produces a fantastic map of the area.

I go up to Sonoma frequently, but this latest trip hosted by the Wine Road introduced me to a number of wineries I hadn't visited before. Here are the highlights of my trip:

Kendall Jackson Wine Center
I know what you're thinking. Really? Kendall Jackson? The brand I find in the supermarket? Well, yes. Kendall Jackson has a series of stunning Wine Center Gardens and an outstanding wine tasting program.
Kendall Jackson wine garden

There are red and white wine sensory gardens that include the plants that have affinities for wines, and descriptors, which are the flavors that you find in the wines. For example in the Pinot Noir section you'll find descriptor plants like plum, violets and strawberry (all flavors you will find in the Pinot) and affinities such as figs, pumpkin and leek (all of which pair well with Pinot). There's also an international cuisine garden, a vegetable trial garden and a culinary herb and edible flower garden. Meandering through the gardens provides a good starting point for wine country exploration.

Kendall Jackson has a chef on staff and a food and wine tasting available for $30. You'll get a chance to try seven of their wines (that are not available in the supermarket) primarily their Grand Reserve and Highland Estate wines, each paired with a delicious morsel of food.
Pinot Noir with Mushroom Arancini with Sottocenere Truffle Cheese and Pinot Noir Aioli

Think Chardonnay paired with house cured king salmon with Chardonnay grapeseed oil, preserved Meyer lemon and estate peas followed by Syrah with sweet tea brined Niman Ranch pork belly slider with Syrah BBQ sauce. My favorite pairing was the 2007 Highlands Estate Seco Highlands Pinot Noir with mushroom arancini with sottocenere truffle cheese and Pinot Noir aioli. Each bite of food made me want to take another sip of wine, and each sip of wine, another bite of food. There are also wine and cheese tastings if you prefer.

Paradise Ridge Winery
I tend to like wineries with that extra something special. At Paradise Ridge I not only enjoyed their refreshing Sauvignon Blanc with lots of grapefruit and a hint of gooseberry, but feasted my eyes on their sprawling 156 acre estate and outdoor sculpture collection all tucked away behind a residential neighborhood in Santa Rosa.
Paradise Ridge sculpture

Worth a visit for the views alone. It's a small winery, you may find some of their wines in wine shops, but mostly they sell through their wine club. The outdoor sculpture "galleries" are open to the public without charge as is a self guided vineyard tour. Driving up to the property you see all different sculptures set into the landscape. The tasting fee is $10 and refundable with purchase.

Truett Hurst
Truett Hurst its located in the midst of Dry Creek Valley and there are acres of garden and a particularly idyllic setting on the creek that is perfection for a picnic or a nap. Yet another winery set on amazing piece of property...but even if it wasn't I'd still suggest you seek it out.
Truett Hurst

Paul Dolan a pioneer of sustainable, organic and biodynamic wines is one of the partners, and Virginia Lambrix is the wine maker and I really like her elegant approach. I can't say which of the Pinot Noirs I preferred, the Black Sheep Pinot Noir with classic strawberry notes, good acid and big bouquet or the Burgundian style White Sheep Pinot Noir with good structure and firm tannins and while Zinfandel is not my favorite varietal, her wines won me over. They ranged from the Luci Zinfandel which was intense and bold with lots of spice (and a frightening 16% alcohol) to the Red Rooster Zin which was balanced and juicy. I also like that none of their wines are priced over $40.

I also enjoyed Virginia's VML Chardonnay which was bright, clean, zingy and fresh and the rosé which was also bright and fresh with lots of fruit.

Farmhouse Inn
If I could afford it, I'd love to stay again in Forestville in the Russian River Valley at the deluxe Farmhouse Inn. It's the most luxurious, private and quiet spot with more attention to detail than I've experienced in a long time.
Farmhouse Inn garden

Who wouldn't love a place with not just gorgeous gardens but a fire pit for making your own s'mores (all the ingredients provided, natch)? Not just cookies before bed, but cookies and milk the mini fridge and a couple of mini cupcakes too! Heated marble floors in the bathrooms and cozy bedding spoiled me.

But best of all might have been the food. Breakfast at the restaurant was included and I was crazy for the corn waffles with bananas, caramel sauce, candied pecans and whipped cream one day and huevos ranchers with black beans and chorizo the next. I'm dying for the recipe for their banana walnut muffins, the best ever.

Of course you can plan a trip on your own, or just head up to Sonoma and wing it, but if you want something specific, I do recommend contacting the Wine Road folks who know the area intimately.  They can make suggestions or arrangements for you. For example they can steer you in the right direction if you want to visit wineries that also offer food or have great art collections, or garagiste winemakers that are not always open to the public or that offer tours by appointment only, if you want to find a winery with with picnic facilities.

There are also a ton of events up in wine country, so be sure to check out Wine Road event listings before you go for things like BBQ's, concerts, parties and more.

And oh yes, this is a Wine Road iPhone app!

My thanks to the Wine Road for hosting me on this trip.




shamila
writer and blogger, founder of The kitchen table .

جديد قسم :

Comments: 0

Post a Comment