Life Is a Banquet

BPW #2 - Revisited

2007-01-29T01:25:00.000-08:00

The BPW #2 event is on and once again being hosted by the amiable Meeta.

The theme this time around is “Love is in the Air”, in honor of Valentine’s Day. My little darlings are always my Valentines. Ander will forever by my Valentine. With this event, I am sending this Valentine to my BPW Partner.

"Tibetan Nuns . . . laughing."

I love this photo. It invokes laughter and joy! What better way to express love, but with laughter. You know, the big one that comes from your belly. The kind that aches oh so good. The kind that brings tears to your eyes. Sometimes a snort will sneak out of me when I can't control it anymore.

Everything you ever wanted to know about laughter can be found here

As they say, “Laughter is the best medicine.”

I say, give me a HUGE dose of laughter anytime, anywhere, anyhow . . .

Life is a banquet, my friends.

Menu For Hope III - Epilogue

2007-01-18T18:22:00.000-08:00

C-O-N-G-R-A-T-U-L-A-T-I-O-N-S ! ! ! ! !

Wooooo-Hoooo-Weeeeee!

The winners are:

estelle

Elise of Simply Recipes

While I was going through my "junk" emails, I happened to notice the subject matter as "Menu For Hope" and realized that Elise had promptly notified me on winning her prize. If I hadn't been looking, I wouldn't have found Elise's email filed in the wrong place.

Advice to other prize winners, if you haven't received a response from the donating blogger within a reasonable amount of time, contact the donating blogger, again, to ensure they have received your email.

Estelle and Elise, we look forward to hearing from you soon!

Life is a banquet, my friends.

Wooden Spoon Aficionada - Arrabiata Sauce

2007-01-13T23:49:00.000-08:00

Today I wrote a four page handwritten letter to a perfect stranger. The object of this exercise was to write a letter telling them about one of my favorite things. It was to “be specifically a thing – not a person, pet or anything living and breathing”. I found this theme to be intriguing. I proceeded to write my hand scribed letter and found myself challenged as to write about ONLY “one” particular favorite thing. I managed to complete my letter with what I felt had a sense of appeal and interest. Hopefully, my “pen pal” will appreciate what I shared and write me back.

One of my favorite things I did not disclose in my letter is my affinity for wooden spoons. I’ve collected wooden spoons for many years. Starting from my mom’s kitchen, I have the wooden spoon that we used when I first learned to make a pot of rice. I have the wooden spoon that was handed to me by my college roommate’s grandmother when she taught me the true “marinara” sauce from her beloved Italia.

During the years of collecting, I have accumulated more spoons than any one person can use in a lifetime, if only used once. I have them in different sizes, shapes, and colors. I have them in different types of simple to exotic woods, such as, juniper, olive, walnut, cherry and various other fruitwoods. In my travels, I make it an obligation to add to my growing collection. I hand carried a long handled spoon from my trip to Spain, used only to make the Paella Valenciana specialty dish. Family and Friends bring back wooden spoons from countries they’ve visited and gifted them to me. A neighbor brought me back a "tasting" spoon from Bulgaria. I spot them at thrift shops, tag sales and flea markets. I do not discriminate against well-used, stained or distorted wooden spoons. I’m not limited to just spoons. I also have wooden spatulas, ladles, spreaders, tongs, mortars, pestles, bowls and platters. These exquisite wooden specimens are my favorite treasures. They are my allies in the kitchen.

They feel at home in my hands. They are soft, warm and inviting. They embrace the liquid broths, creamy sauces, and thick syrups. They meld together grains of Arborio for risotto, crush plum San Marzanos for marinara and gently bring together the softest scrambled eggs. My wooden spoons can caress the ever-sensitive non-stick pans and aggressively mix up bulky bread dough. They can take on the challenge of thick polenta and requisite of delicate soufflés. They can dissuade a hand from picking at the pot or entice a taste of a savory morsel.

Arrabiata Sauce (Ah-rah-bee-AH-ta)

Makes 6 servings

Ingredients:

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
1/2 cup red wine
2 tablespoons brown sugar
2 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans whole tomatoes, crushed
2 tablespoons chopped fresh parsley

Method:

Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
Stir in wine, sugar, chopped fresh basil, crushed red pepper flakes, tomato paste, lemon juice, Italian seasoning, black pepper and crushed tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 20 minutes.
Ladle over the hot cooked pasta of your choice. Sprinkle with chopped fresh parsley. Serve hot.

NOTE: Our choice is usually "Penne" pasta. This is a simple marinara sauce. It's the addition of the crushed red pepper flakes that makes it "Arrabiata" meaning "angry" in Italian.

My most favorite wooden spoons of all are the ones hand-made by my darling hubby, Ander. He is a talented artist and can always turn a plain old chunk of wood into an exquisite piece of “objet d’art”.

Life is a banquet, my friends.

Happy New Year . . . Welcome 2007 ! ! !

2007-01-01T06:32:00.000-08:00

Happy New Year!!!

I stayed up as long as I could, even with a short nap taken in the afternoon. The cold night air outside, the warmth radiating from the space heater on my tootsies, a delicious bowl of split-pea soup, Ander lovingly made for us (He used the leftover pork loin roast we seved at my brother's house for Christmas Eve), settling in my full tummy, flannel pj’s, my knitting on my lap and the white noise from Dick Clark’s Rockin’ Eve on the TV, lulled me into a comfortable deep sleep on the couch. Ander tried to wake me at the bewitching hour to welcome in the New Year with our traditional toast and anticipated smooch at the first stroke. But as it had been since Christmas day, ”Tradition”, did not reveal itself during the holiday season. The horrible, stormy weather, did not allow us to depart for Southern California to join my Mom, my sisters, their spouses and my little darlings for our “traditional” Christmas gathering. We decided to postpone our trip when weather and schedules permit. Upside, I got some good “zzzzzz’s” in last night.

I haven’t given up hope; I still have until January 6th, “Twelfth Night”, Three Kings Day, to celebrate the last days of the holiday. The twelve days of Christmas end with the Feast of Epiphany. According to a Bible story, the three kings, Caspar, Mechior and Balthasar, “saw on the night when Christ was born, a bright star, followed it to Bethlehem and found there the Christchild and presented it with gold, frankincense and myrrh.

January 1st is the 8th day of Christmas, “eight maids a-milking”. Yup, I’m gonna ”milk” the rest of the season as long as I can…LOL!

I still have plenty of baking to do and prepping packages to go out via snail-mail.

Tomorrow Ander and I head out to the City to take in the California Impressionists exhibit at the de Young Museum. We plan on sharing a picnic lunch on the grounds of Golden Gate Park. Ander will be taking a trip to Costa Rica in a few days to explore the Rainforest. It should be fun and exciting. I will remain home to care for the “girlie-girls” and hold down the fort. I have several projects waiting to begin on the threshold of this New Year.

Sorry, no resolutions to share here. I’ve resolved not to have resolutions, but rather make the sincere effort to make things happen, to make a difference. The recent “Menu for Hope III” fundraising campaign strongly demonstrated what fantastic things can occur when heart, soul and passion are involved. Together, we raised over $60,000!

I look forward to continued friendships I’ve discovered through the food blogging world, making new connections, embarking on new adventures and sharing the “banquet of Life” with you who have blessed me with your kindheartedness, thoughtfulness, generosity, humanity and inspiration. You know who you are.

I leave you with Ander's simple split pea soup recipe. He's 100% Estonian, but has a Swedish soul through and through. A vigorous Viking, indeed!

SWEDISH YELLOW SPLIT PEA SOUP WITH HAM AND PORK

(Swedes dip their spoons into a dab of mustard before plunging their spoons into the soup. It is accompanied with crisp, dark rye bread.)

Ingredients:

1 Tbl. olive oil
1 med. onion, diced
3 cloves garlic, minced
2 lg. ribs of celery, diced
3 carrots, diced
3 potatoes, diced
1 yam, diced
2 smoked ham hocks (about 1 1/2 lbs.)
1 lb. lean, boneless pork, cut in 3/4 inch cubes
6 or more c. water
2 c. split peas (Green or Yellow)
1 1/2 tsp. salt, or to taste
1 tsp. marjoram or thyme, to taste
Pepper to taste
Prepared mustard
Plain Yoghurt or Sour Cream (optional)

Method:

In a Dutch oven, sauté garlic in olive oil. Add onion, celery, carrots, potatoes and yam. Cook over medium heat until translucent and just tender. Add ham hocks and pork. Brown pork meat. Cover with cold water. Bring to a boil. Add salt and marjoram or thyme, to taste. Cover and simmer on medium heat for 1 to 1 1/2 hours or until all is tender, stirring carefully once or twice to prevent scorching. Add more water if soup is too thick. Remove ham hocks; cut off meat and dice small. Discard skin. Return meat (and bones, for extra flavor) to soup; season with pepper, to taste. Heat through and serve with prepared mustard on the rim of the soup plate or on the side, in separate mustard dish. Place a dollop of yoghurt or sour cream on top to garnish.

Makes 6 servings.

NOTE: Soak split peas in cold water overnight to alleviate "gas" producing cooties that may come later. Taste for salt, as the ham hocks have plenty already. I like to squeeze a bit of citrus, be it lemon or lime to give the soup a bit of a clean, fresh finish. Although the mustard, yoghurt and sour cream offers a welcomed tart and creamy mouth feel. Any way you like it, mmmm...

Life is a banquet, my friends. Happy New Year!

Merry, Merry . . . Happy Holidays !

2006-12-25T08:00:00.000-08:00

Merry Christmas and Happy New Year!

May you celebrate with continued abundance of blessings throughout the coming year.

With "Grace and Gratitude", Ander and I humbly thank all of you who have given so generously from your hearts in support of the Menu For Hope III campaign. The eleven day fundraising event to support the UN World Food Programme raised, at last tally, $58,256.70.

Bravo to all who worked so very hard in making this campaign successful! You made a difference!

Life is a banquet, my friends.

Menu For Hope III . . . To Give of Oneself

2006-12-21T17:09:00.000-08:00

We learned long ago, "What you give of yourself, you keep forever."

DONATE and BID PRIZE CODE UW21

"A selection of oil paintings by Artist, Ander Kase. . ."

A choice from a selection of paintings is being offered as a raffle prize by Landscape Impressionist, Ander Kase. Ander actually makes a decent living as an artist and loves doing what he does best. He has a commercial agent that represents him and once in a while, gets him commission gigs with corporate clients. Most of Ander's artwork are sold to private collectors.

During a previous, "Art at the Source" of Sonoma County event at the Blue Gum Farm Gallery, he was the top seller of art among well over 200 local artists. As one can see, Ander's art pretty much speak for themselves. There is no real need to promote the creations. They speak volumes to those that are moved by the scene depicted on the canvas. The art brings out emotions and engage viewers to interact with the painting. The viewers step a few inches away from the collection of colors and transport themselves to the location. Some have described Ander's work as "alluring you into the painting". "You want to step right into it." They are at once, classic and tranquil.

For each US$10 donation for PRIZE CODE UW21, you will have the opportunity to win this personal treasure. The fortunate raffle prize winner will win a painting worth a value of US$250-US$850, depending on size and selection. Come on! Won't this be a fabulous topic of conversation among your guests at your next dinner party? Ander once exhibited his fine art installed between art by Andy Warhol and Peter Max. Talk about rubbing elbows and name dropping. . .LOL!

Will ship Internationally, barring any customs restrictions. Insurance, additional cost (Optional).

"Artist signing Limited Edition Prints . . ."

"Brush Creek IV" . . .©ander. All rights reserved.

"Kenwood Vineyard . . .©ander. All rights reserved.

"Water lillies . . ." ©ander. All rights reserved.

Menu for Hope III - Sharing is Caring . . .

2006-12-21T05:36:00.000-08:00

DONATE and BID PRIZE CODE UW20

"Maison Kase Wine Country Kitchen Package

H-A-P-P-Y
H-O-L-I-D-A-Y-S ! ! ! ! !

M-E-R-R-Y
C-H-R-I-S-T-M-A-S ! ! ! ! !

At 7:22 PM EST, this evening marks the Winter Solstice. There are 5 days until Christmas and I have 3 days to finish wrapping holiday gifts.

Wine Country Shine . . .

My Dad loved this time of year. He was the biggest kid of all of us. Of course, as in only my Dad’s annual holiday tradition, he would wait until December 24th to do any kind of gift shopping. One Christmas Eve, a few years ago, he gathered my four siblings and I to the living room. The Christmas tree was up and chock full of ornaments collected through the years. The ceramic Christmas tree my mother painstakingly hand painted took its place on the side table. It had light bulbs that lit up and played “O’ Tannenbaum” when the music box was wound up. There were numerous stuffed dolls of Mr. and Mrs. Santa, Elves, Christmas mice and Angels that surrounded us on the sofa, loveseat and Dad’s rocking chair.

We were all anxious to be sitting before our beloved father, as he only gathered us together for a “family meeting” which entailed a serious discussion. However, this particular Christmas Eve, he wanted to let us know how happy he was that we all came home for the holiday and to share the celebration together. He then handed each of us, youngest to oldest, a crisp $100 dollar bill. Dad was always generous that way. He didn't want us to worry about finances and encouraged us to be generous in our gift giving. It was understood that he only gave my mother a gift. It was always a beautiful bottle of "Joy de Patou" Eau de Parfum.

"Christmas Ribbon . . ."

It was still early evening and we still had a few hours left for Christmas shopping at the nearest mall. Christmas Eve was Dad’s night. The girls would be in the back bedrooms wrapping last minute gifts. I don’t recall my brother wrapping presents as usually my sisters and I would volunteer to wrap them up for him, trying to guess which gift he had chosen for us. My dear Mother would be in the kitchen making preparations for ”Noche Buena”. We would get ready for Midnight Mass, that started at 9:00PM, which meant, as in my mother’s wont, we leave the house at 8:00PM in order to get seating for all of us to be together. By the time my sisters and I married and our spouses joined the family, we had taken up a whole pew. After mass and the Christmas pageant, we would scurry home in the clear, mild and chilly Southern California night. Since we were still dressed-up, we would gather together and take our annual Christmas photo in front of the tree. I always loved how my family would indulge me and my manual camera set up with tripod. As the years went by, their patience would grow short. Let me just say, thank goodness for the “Digital” technology. LOL! (I still enjoy my manual camera, however.) After rubbing the bright flash bulb blind spot from our eyes, we would all dash down the hallway to our rooms to change out of our church attire into comfy sweats or PJ’s. We would find a seat at the dining table and fill our bowls with the traditional “Arroz Caldo” with chopped scallions (green onions) for garnish. There would also be other items on the table, such as, Lechon (My parents honored the first Christmas Ander spent with us with a whole suckling pig with “apple in its mouth” presentation.), tri-tip roast, afritada and an array of side dishes. Naturally, there was always a multitude of sweets typically arranged on free countertops, tabletops and someone’s empty lap.

After we fed our tummies to the fullest, we would flock at the foot of the Christmas tree pulling gifts from underneath and begin distributing the festive packages among each other. Dad would like to open gifts one at a time, so that we could see what everyone got. Through the years, after Dad had passed, the enjoyable part is to watch the kids exclaim "Oohs and Ahhhs", with eyes wide open, in pure delight of the gifts they would receive. Of course, I especially enjoy the look of happiness and contentment on my dear Mother’s face to see everyone have a wonderful time together.

"Christmas Cat . . ."

Imagine someone’s joy to see a gift package from Maison Kase Wine Country Kitchen. I am putting the finishing touches on the assortment of award-winning jams, chutneys, tapenades and pickles. The generous prizewinner will have a splendid time creating their own “wine country” pleasure.

The Feijoa (Guava) Chutney features an exotic essence of Indian spices collected from my travels. I have created a quick and simple appetizer that you can whip up at any short given notice. My darling hubby, Ander, loves to accompany a nice pork roast with this delectable chutney. The flavors are a mingling of sweet, sour, spicy and zing!

Tonight marks the first of several holiday open-house parties we have been invited to attend. I’ve been asked to bring an appetizer for the potluck. The Roasted Sweet Gypsy Red Pepper Tapenade will dress a chevre-herbed dome surrounded by handmade cheese-herbed crackers.

You still have until tomorrow to DONATE and BID on PRIZE CODE UW20. This wine country kitchen package will not disappoint you. There is something for everyone to enjoy. It’s the gift that keeps on giving, take one and share with a dear family member or friend. They’ll be delighted to know your generosity has helped in the campaign for reducing hunger in the world. Come on! For each US$10 bid, it is an opportunity to make a difference and to win a fabulous array of “palate pleasures”.

Brie en croûte avec le chutney de Feijoa (Brie in Pastry with Feijoa Chutney)

Ingredients:

1 – 8 oz. jar of Maison Kase Feijoa (Guava) Chutney
1 wheel of Rouge de Noir Soft Brie Cheese
1 sheet frozen puff pastry dough
½ cup slivered almonds
1 egg
1 T. water

Method:

THAW pastry sheet at room temperature for 30 min. Preheat oven to 400°F. Mix egg and water. Set aside.

UNFOLD pastry sheet on lightly floured surface. Roll into 14" square. Cut off corners to make a circle. Spread generous amount of Maison Kase Feijoa Chutney to within 1" of pastry edge. Sprinkle almonds over chutney. Top with Brie cheese. Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2" from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.

BAKE 20 min. or until golden. Let stand 1 hr. Serve with crackers.

Life is a banquet, my friends.

Menu For Hope III - Gift of the Heart

2006-12-11T06:07:00.000-08:00

Menu For Hope III – Gift of the Heart

December 11th thru December 22nd
LOOK ----> CHOOSE ----> DONATE $$$

As we hustle and bustle through our days during this holiday season, we tend to skip meals to make time for all the “To Do” things on our list. Skip a meal . . . ever think of how we take that for granted? How about those in other parts of the world that may not have a meal, period.

Amidst the preparation for the upcoming celebrations, sometimes, some of us, get caught up with the “all-to-dos” and forget one of the primary reasons for the season. It is the time of giving. Giving of ourselves. In my previous post, I mentioned I wanted to participate more with my fellow food bloggers. Here is an opportunity for me to share in a worldwide fundraising campaign to help feed those in need with proceeds to benefit the UN World Food Programme.

Menu For Hope, started as a fundraising campaign by Pim of
Chez Pim to support the earthquake and tsunami victims in Indonesia and Southeast Asia . Last year, Menu For Hope II raised $17,000 for UNICEF.

Here’s an opportunity for you to join in the campaign. I am donating a prize package - UW20 - Maison Kase Wine Country Kitchen Package. You now have a chance to try out these wonderful comestables. Donate and select prize CODE UW20.

Maison Kase, Wine Country Kitchen Package . . .

The package will include an eclectic collection of the home-made offerings from my wine country kitchen. There will be an assortment of award-winning jams, preserves, tapenade, chutneys, and pickles. The fruit and vegetables used in these products come from various growers in Sonoma County, therefore, the majority of the ingredients are organically grown. Spices used are gathered during my travels. The award-winning recipes have been created to use the most exotic fruits, unique vegetable and extraordinary spices. The products are a simple base used for creating your own unique offerings of any wine country kitchen. Recipes will be included suggesting how to use these delicious, one-of-a-kind, gourmet delights.

Some examples are:

~ Brown Turkey Fig Confiture
~ Poha Jam (Cape Gooseberry)
~ Fig-Cranberry Chutney
~ Feijoa (Guava Chutney)
~ Green Papaya Atchara
~ Crunch-in-a jar (Pickled Pumpkin)
~ Fig-Black Olive Tapenade
~ Roasted Red Bell Pepper-Green Olive Tapenade
~ BONUS: Marion Blackberry Cordial (Summer-in-a-bottle).

Of course, those with a natural knack for "knocking something out" in the kitchen will have a blast with these fabulous inspirations! Got your "creative cap" on? The prize value: Priceless Palate . . . :-)

Between December 11-22 you can make a donation that will give you a chance to win one of the fantastic and valuable prizes that are being offered.

For every US$10 donation, you get 1 chance to win this package. Since there are other fabulous prizes offered throughout the campaign, you can apply your US$100 donation towards the prizes you select. For example, you can request 5 tickets for UW20 – Maison Kase Wine Country Kitchen Package or 5 tickets for UW21 – Ander Kase Original Painting of Wine Country Landscape.

Ander Kase Original Landscape Painting - Winner's Choice . . .

The raffle prize winner may choose a painting from a selection of artwork being offered by Landscape Impressionist, Ander Kase. The original paintings are scenes taken from the beautiful Northern California Wine Country. Ander visits the vineyards during various seasons of the year to capture the venues at their optimum stage of development. His favorite time is late summer where the hills are rich and golden, contrasting with the foliage of the grapevines. He makes sure he seizes the colors of "harvest or crush" that portray the multitude of reds, golds, and ambers. Ander has also offered the motifs of the olive groves that have besieged wine country for generations. The olive groves consist of mature and established trees that offer character and poise. In addition, there are a series of paintings displaying apple orchards in bloom, winery gardens, and numerous other landscapes that surround our wine country home. Bodies of water, such as, streams, rivers, ponds, lakes and coastlines, make up the balance of his works. Ander is an accomplished artist and has attained recognition in the art world. His commercial clients consist of large corporations, financial institutions, major hotels, resorts, cruise lines and hospitals. Also, Ander has a global following of private collectors. The artwork he is offering for this fundraising campaign is from a selection of original oil-on-paper paintings. They are on archival, acid-free, museum quality paper. The style is "impressionistic" in the manner of the French and American Impressionists. The prize value: $250-$500, depending on the image and size. Donate and select prize CODE UW21.

You can also view prizes from your specific region by going to our regional Menu for Hope blog hosts on this list:

US West Coast: Becks and Posh
US East Coast: The Amateur Gourmet
US (the rest): Kalyn's Kitchen
Canada: Cardamom Addict
Europe and UK: Davidlebovitz.com
Latin America: The Cooking Diva
Asia Pacific/Australia/New Zealand: Grab Your Fork

Here's what you have to do to donate:

(We are still in the process of adding prizes. Check back frequently for updates!)

1. Choose a prize or prizes of your choice from our Menu for Hope.

2. Go to the donation site at first giving and make a donation.

3. Each $10 you donate will give you one raffle ticket toward a prize of your choice. Please specify which prize you'd like in the 'Personal Message' section in the donation form when confirming your donation. You must write-in how many tickets per prize, and please use the prize code—for example, a donation of $50 can be 2 tickets for UW20 and 3 for UW21. (Please use the double-digits, not UW1, but UW01.)

4. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.

5. Please allow us to see your email address so that we could contact you in case you win. Your email address will not be shared with anyone.

Check back at Chez Pim on January 15 for the results of the raffle.

Let’s get started. Life is an interesting adventure, Participate!

Life is a banquet, my friends.

Technorati tag: Menu for Hope, UN World Food Programme, Donate, Give, Prize, Gift of the Heart

All Ye, All Ye, In come free . . .MASARAP! KAINA TAYO

2006-11-22T09:47:00.000-08:00

Foodblogger Welcome Dinner

I have been remiss of late in posting to this blog. My intention in creating this blog was to post about the banquet of life. I thought I would include well-loved recipes, occasional restaurant reviews, new culinary finds and perhaps even appeal to other foodies and aficionados to participate in my escapades.

As the path of life would have it, there have been several detours that have crossed my way, requiring my undivided attention and focus. No worries. I have much on my plate which I need to organize, prioritize, systemize and finally, arrange my life such that I can continue to taste the passion and inspiration this blog provides through other bloggers and visitors that stop by and comment from time to time. My hope is that this blog will become a comfortable spot for most of you to come back and visit often.

There was a recent entry in Food Blog S’Cool regarding chain emails. There were several comments that triggered my thoughts on the subject. As a rule, I don’t participate in chain letters of any kind. As mentioned by most trusted bloggers, I select “Delete”. However, this doesn’t mean I won’t indulge in “Memes” of interest to me. My inauguration to blogging was through an article in eGullet Society for Culinary Arts and Letters. I was intrigued and was pulled in. I noticed several memes going around and I instantly became envious of those that were “Tagged”. I wanted to be “Tagged” and be part of the fun and amusement. I would eagerly read my favorite blogs and add some wittiness to my comments in hope that I would make an impression. I would yearn to see my name included in a “Tag”. I would check out several food events, take part, share a recipe or two and enjoy the experience of the “round-up”. I was always thrilled when I would receive an email by the host of the event extending a personal invitation for my participation. This made me feel included. I like developing relationships, albeit via cyberspace, and cultivating new ideas in the world of all that is food, beverage, arts and hospitality.

Life is a banquet, my friends. I have revealed a couple of things I had not intended to share, but what the heck…we can talk. Right?

Eons ago, I was tagged by the lovely CookieCrumb to participate in a meme for The Foodblogger’s Welcome Dinner” created by the pleasant Angelika of The Flying Apple.

I am to create a menu that would include ”signature dishes” to serve fellow foodbloggers during the welcome dinner. Having an extensive repertoire, I don’t really claim “signature dishes” as much as “favorite dishes” to prepare for guests. My discipline is French and Mediterranean cuisines. My fancy is whatever new ingredients, herbs and spices I discover. My heritage is Filipino. I grew up with many cuisines on our table. Although my Mom did not grow up knowing how to cook, it was my Father and his extensive world travels that allowed us the grand exposure to global cuisines. So what better way to get to know me than sharing the foods very close and dear to my heart. In honor of my beloved parents, I would present and serve my fellow foodbloggers the foods of their native land, The Republic of Philippines.

"Buffet Table . . ."

Mabuhay Makan Menu

Main Dishes
Pancit Bihon
Pancit Miki
Crisp Lumpia with S/S Sauce
Chicken Relleno
Afritata
Grilled Tilapia or Milk Fish
Dad’s Popular Pork Ribs
Pork Lechon with Ander’s Secret Sauce

Side Dishes
Baby Lettuce Salad with Calamansi Vinaigrette
Sautéed Greens (Camote, Kang Kong, or Calunai)
Green Papaya Atchara
Potato-Chive Tortilla
Eggplant Relleno
Fresh Sliced Tomatoes
Extra-Large Pot of Steamed Rice

Desserts
Leche Flan
Coconut Bibinka
Mom’s Famous Carioca
Simple Yellow Cake with Chocolate Frosting
My Little Darlings M&M Ring Cake

Beverages
Anni’s Swamp Water
Prickly Pear Lemonade
Bellini
Sangria
Tropical Iced Tea
Wine from Private Collection

Pancit Bihon . . .Mom makes this for everyone's birthday. Noodles are a symbol for a long life."

"Anni's Swamp Water . . ."

As in our family’s tendency, there is a lot of food. A friend once told me his Italian Grandmother used to always say “If there’s too much food, it’s not enough.”

Life is a banquet, my friends.

I apologize for neglecting this fantastic forum that allows me to be touched by amazing, wonderful and kind folks that subsist within the Blogosphere. Life happens. Before the end of the year, I hope to complete the list of “memes and tags” I’ve had the privilege of receiving.

HAPPY THANKSGIVING!

Zeni Ranch Sequel . . . Lady Jane

2006-11-11T10:51:00.000-08:00

"Lady Jane and Zip . . ."

We made arrangements with Jane to come back to the ranch to harvest the Italian castagnes during the week.

And so we headed back up the hills of Mendocino, through the grove of majestic redwoods, and over the unpaved dirt road. Once we get onto the dirt road, we time another 25 minutes until we hit the front gates of the Zeni Ranch.

After finishing a half-day of business and errands, we made our way for our trek to spend the rest of the day towards a slice of heaven.

We turned into the yard and parked beside the Grape Arbor, underneath the umbrella of a California Walnut tree. It wasn’t a couple of minutes before I heard Lady Jane’s truck pull up behind us. The door swung open and out flew this white blur. It was Jane’s Fox terrier, Zip. He came over to greet us and to check out what we were pulling out of our truck. We brought Jane and the family a crate full of fresh baked bread from our local corner market. We included some “pre-baked” rolls that she immediately placed in the chest freezer to keep the dressed rabbits company. She exclaimed “ Oh, these will be nice for Thanksgiving.” Her eyes widened when she spotted the bag of sourdough rolls, her “favorite”.

We also shared some of our homemade jam to go with the bread. You guessed it, Fig Confiture. Just before leaving the house, we received a phone call from our bank. It was our favorite bank officer that we’ve known for several years. She was calling to give her personal thanks for the jar of Fig jam we left with her as a token of thanks for always being kind and friendly when we do our banking. She declared that she could not stop eating “toast and jam” that morning and exclaimed “had three pieces of toast!”. I changed my method of preserving this year and have been soliciting opinions from “my super-tasters”. So far, my new method makes for another hit. Didn’t get the opportunity to enter this recipe in the Harvest Fair this year due to my travels, but hope to repeat the method next year for entry in the County Fair. I love collecting the Blue ribbons. The cash award isn’t bad either!

We spent time chatting with Jane on the front porch of the main house. We talked about "Singapore George" and his family. George was responsible for introducing us to this Italian clan. He's a member of the family. During our visit, we learned a little more about Jane. She is the Director of the 4-H Youth Development Program for Mendocino County and teaches children about animal husbandry, gardening, etc. We walked up the hill together and stopped by the apple tree. She collected some of the fallen fruit to give to the pigs over at the barn. I don’t mind the smells of the barn so much. The crisp breeze that carries over from the Pacific Ocean through the trees, over the hills and into the meadow seems to clear the “odoriferous” air that lingers around the barn area. Jane began to tell us this fantastic story of how she and her son began a business in raising pigs. Their business is under the name of “Zeni Swine” and has earned them quite a steady income. Her son’s pigs win prominent recognition and cash prizes at the various livestock shows he enters. In addition, he started selling the “wieners” (baby pigs) for young kids to raise on their own. She gives us little story of how “political” some of these shows can get. She proudly mentions that her son managed to pay the tuition for his first year of college all on his own.

Three Little Pigs . . .

The most amazing thing Jane shared with us is that she is a self-proclaimed AI Expert. (That is, she taught herself, via the Internet, how to Artificially Inseminate sows.) To further my astonishment she described how it’s done with all the technical equipment and essential material (if you know what I mean). She says it’s all clockwork and has a system set in place using a calendar as part of her recordkeeping. Last year, she had two sows ready to birth at the same time. She was up over 48 hours when they delivered within a few hours of each other. Jane stayed with the “piglets” to make sure they were all okay. She had 27 piglets at one time! Fantastic! AND she does it all SOLO!!! She is one of two women in all of the County that does this and she taught the other woman!!! FANTASTIC!!! I observed her facial expressions and could see the passion and joy she has in this endeavor. Not once, did I hear a note of regret, frustration or disappointment in her voice. She is exuberant and vivacious when she shares with us of her experience.

Jane left us to our picking and proceeded to start the feeding of the animals.

Chestnut Burr . . .

I don’t have a very strong back, but considering what I would get in return, I could bend over to pick up these chestnuts anytime. The nuts are protected under a husk that has a burr. It is vital to wear thick gloves when picking chestnuts as those burrs are a pain to deal with. It smarts to get pricked with these suckers. It was so relaxing to do this chore.

Anni's harvest basket . . .

We set back down the hill, stopped by the apple tree for a light snack and met Jane back at the main house. She had just finished cutting back the rose bushes and pruning the Bridal Veil. I admire how she gives us the impression that she is the sole groundskeeper on the property. She invited us to go down to the garden to harvest some veggies for their dinner. Her husband, Raymond, insists that "meat and potatoes" be included in their meal, otherwise "it's just appetizers". I spotted a butcher-wrapped bundle, marked "PORK" with a date, sitting on the tailgate of her truck. She noticed it was still rock hard frozen and I suggested she slack it out (thaw) in a bowl of water. I suspect it's going to be part of a stew. With her bucket under her arm, she continued down the entryway, crossed the road to go down the embankment towards the garden. There below, in a rough and ready basin, lay drip hosed grids of squash, melons, corn, beans, peppers, flowers, herbs, etc.

Jane's Garden

Jane sent us home with a selection of butternut squash, peppers and basil. The squash is going into a curry dish I’ll prepare this weekend using some of the Indian spices I hauled back from my recent trip to Southern California.

Before leaving the Zeni ranch, we peaked our heads into the "famous Zeni Caves" . Story has it, back in the early 1920's, another generation of young Zeni brothers were given the arduous chore of digging a part of the hillside to create a cave, to be used as a natural cooler. One big giant ice chest to store family provisions. At that time, I'm sure the ranch was as rustic as rustic could be. With the cool breeze in the air that day, I estimated the cave was at a steady temperature of at least 40 degrees. Just about the right temperature for refrigeration. Brrrrrrrrr. Anyway, as the story continues, the 3 brothers had gone out hunting for wild boar and bagged a big one. They brought it home, ate it and unfortunately, all 3 brothers died of what was suspected as "trichinosis". It was quite tragic. Sometimes, I can feel the spirits of those boys running around the ranch, being rambunctious and adventurous.

Zeni Cave

It was another fine day. If time and schedules permit, Ander and I plan on another excursion up to the Zeni ranch to celebrate pre-Christmas antics with the family and friends. I think I'll bring Flan. Jane mentioned that was missed at the potluck. Because it's the time of year the "girlie-girls" slow down, I don't get as many eggs as I do during the Spring and Summer. I NEVER have to buy eggs. But an opportunity to see the Zeni family and share good times is always worth making that trip to the corner market to purchase a dozen eggs or so. It's worth it...

On our way home, I received a call from my brother. He and my sister-in-law just came back from a doctor’s appointment. He was calling to announce, quite joyfully, the gender of their expected baby, due in April. With respect to my brother and his lovely wife, I will defer from sharing the gender here, in this forum, until after the baby has arrived. This baby will be my Mother’s 7th grandchild. WHOOOOO-WHEEEEEE!!! Another little darling to fill our lives . . .

Life is a banquet, my friends.

A day in the life of Italian Castagnes, aka Chestnuts . . .

2006-11-05T06:27:00.000-08:00

"Zeni Ranch Chestnut Harvest Festival"

When I get a calendar for the upcoming year, I make a habit of marking all the significant dates of the year. I first highlight the birthdays of family and close friends, holidays to be spent with family, any travel arrangements made in advance, and indubitably, without a doubt, either the last Saturday of the month of October or the first Saturday of the month of November. This is the date for “Chestnut Day”.

Yesterday, Ander and I attended the 25th Annual Chestnut Festival held at the Zeni Ranch. We have known the Zeni family for several years now and have made the trek to the Mendocino hills to join with family and friends in the festive celebration of the seasonal harvest of Italian “Castagnes”.

"Who said money doesn't grow on trees? I beg to differ . . ."

It started as a gathering for family and friends to get together to harvest chestnuts from the 100–year-old trees . The third generation of Zeni’s, brothers John and Raymond, host the event with their families each year. Originally, “by invitation only”, the event has continued to grow through the years and now has “bus load” tours on occasion. There is now a tour of the ranch given by the Zeni brothers during the event. I’m sure it won’t be long before the fourth generation will pick up and take over the tour. This ranch is a superb example of sustainable living. The vineyard is contracted to a major winemaking company. Raymond’s wife, Jane, raises and sells hogs and rabbits for meat as well as homemade soap made with herbs grown on the ranch. Jane’s main garden includes the usually suspects of corn, beans and squash (the three sisters) among other vegetables. Her flower garden is grown up the hill near the barn and chicken coop. She and Ander always share chicken stories with each other. Jane also manages the cash box during the chestnut sales.

The event also includes a MAJOR Potluck. The buffet table is prime real estate when it comes to the myriad of dishes from all cuisines. Guests bring a dish to share with everyone and find a comfortable seat to dine under the grape arbor or somewhere under a chestnut tree. Jane's Rabbit stew always makes an appearance each event. The stew is prepared over a period of two days in the cast iron dutch oven that has been used by the family over 4 generations. I like it over hot, creamy polenta. Pass the zin, please...

"Buffet Line . . ."

"Jane's Rabbit Stew . . ."

"Tamales . . ."

"Veggie Sushi . . ."

"Paella . . ."

During each visit, I always make a pilgrimage to the grafted apple tree that bears up to 5 different apple varieties. The Christmas tree area is full this year. Nice green trees had benefited from the early rains at the beginning of the year. The weekend after Thanksgiving is another full day of guests coming to get their fresh holiday tree. I noticed some trees marked “Reserved” for returning, loyal buyers.

I always look forward to the walk over the hill, through the vineyard, across the meadow to the grove of trees that surround the family cemetery. It is peaceful and serene. There is something about the ranch that gives me an invigorating, revitalizing and refreshing feeling. The scenery is stimulating and enlivens the senses.

"Grape Arbor . . ."

The people we’ve met through the years recognize us as a familiar part of the event. We don’t do anything special to get recognition. We just mingle and share our excitement for the day. We’ve watched the fourth generation of Zeni kids grow up to be young adults that appreciate and value their family. Matriarchs, Shirley Zeni and “the sisters”, Dolly and Inez take their place in the house at the kitchen dining table where they play card games. This year, Aunt Inez, did not attend as she has been recuperating from an illness that struck her and had her in the hospital for several weeks. So it was Aunt Dolly walking alone, holding a makeshift walking stick, that we met on the way up the hill to the family cemetery. She greets us and exclaims how much she “loves the fresh, crisp autumn air that energizes” her whenever she comes to the ranch. It’s great to see the various “animated” characters that come through from year to year. This year, I observed more dogs attended the event. I was impressed by how well the dogs got along with each other. There was mention of one dog that was part Timber wolf. I spotted this beautiful breed just sitting around, “chillin”. Airedale Terriers have a special affect on Ander. He grew up with an Airedale and their sightings always bring back very happy childhood memories.

"Chevalier . . .chillin . . ."

There were still some old friends stopping by to taste some of the Zeni Zinfandel being offered by the family at the roasting area. Raymond mans the roasting pan full of chestnuts to sample and enjoy.

"Chestnuts Roasting . . . "

"Handmade roasting pan . . ."

"Chestnut in the husk . . ."

"Belly up to the bar boys . . ."

"Italian Chestnuts - U-pick,$2.50/Lb. ~ They-Pick,$3.00/Lb."

It was a great day. We stayed well after the sun had set and the majority of guests had departed. We made arrangements to return to the ranch during the week, as we did not get a chance to pick any “castagnes/castañas”. We were too busy catching up with family and friends as well as making new friends that shared in the pleasure of the hospitality of the Zeni Ranch. It’s worth the drive through the majestic Redwoods and anticipating the quest for the tastiest Italian chestnuts ever!

Life is a banquet, my friends.

Happy Halloween ! ! !

2006-10-31T01:47:00.000-08:00

HAPPY HALLOWEEN!!!!

"Pasole . . ."

When the Autumn chill goes straight to the bone, there's nothing better than an extra-large bowl of "posole" to warm you up.

Standard garnishes, such as, finely shredded raw cabbage or iceberg lettuce (slightly wilts down in the hot broth), sliced radishes, diced onions, chopped cilantro, cubed avocado, wedges of limes, more limes and extra limes accompany the delicious concoction of chiles, savory broth, pieces of pork, pork back ribs, pig's trotters, pig's tails, and/or chicken and the ubiquitous kernals of hominy. Tostadas and homemade chile salsa complete the dish. "Posole" is a traditional Mexican stew from the region of Jalisco and is always served during "Noche Buena" - Christmas Eve. This comforting dish takes its name from the kernals of hominy or "posole", an essential ingredient.

Lola's is a modern "carniceria", a Latino market that has a small 8 table dining area just before you enter the main market. The counter offers a simple menu. It lists the usual tacos, burritos, and chile rellenos. It offers combos with beans and rice. On the weekends you can order menudo, posole or caldo de 7 mares (seafood soup). I've yet to try the "coctel de camerones" (shrimp cocktail).

Here's a simple recipe for "Posole" using pork shoulder, pork ribs and chicken.

"POSOLE" (poh-SOH-leh)

Ingredients:

6 cloves of garlic, peeled and crushed
1 medium onion, peeled and diced
Extra-virgin olive oil
3 whole ancho chiles, seeded and stemmed
4 pounds pork shoulder blade roast, cut into 2-inch cubes
2 pounds pork back ribs, cut into 2-rib portions
1 whole chicken, cut into pieces
Kosher salt
Freshly ground black pepper
4 quarts posole or canned white hominy, drained
1/2 teaspoon dried Mexican oregano

Garnishes:
2 onions, peeled and chopped
2 avocados, cut into chunks
8-10 limes, cut into wedges
2 bunches radishes, washed and quartered or sliced
1 head iceberg lettuce, shredded
Dried Mexican oregano
Tortilla chips or tostadas
Hot Salsa (optional)

Method:

In a large dutch oven or stockpot, heat a thin film of oil over moderate heat. Add the garlic, onions and chiles. Sauté garlic and onions until transparent. Brown chiles on all sides.

Generously season the meat with salt and pepper. Add to dutch oven or stockpot and cook the pork meat and pork ribs until well browned on all sides. Brown the chicken pieces in the same manner. Pour off any excess fat. Deglaze the dutch oven or stockpot with about 1/2 cup water, scraping any browned bits off the bottom.

To the pot, add 5 quarts of water and bring to a simmer. Add posole, oregano, and pepper to taste. Simmer gently, partially covered, about 2 hours, or until the meat is very tender. Taste and adjust the seasoning.

Serve the posole in soup bowls with the garnishes in individual bowls on the side.

NOTE: This is not a dish for one! Buen Provecho!

Life is a banquet, my friends.

Fall has fallen . . .

2006-10-18T10:06:00.000-07:00

"Crush is well on its way ..."

Being right smack in the middle of "CRUSH", I have left my darling, Ander and our humble home to spend some time in Southern California for both business and pleasure . . .I'll be back just in time for the late harvest grapes to start the dessert wines, my forte.

I will be doing research and spending time with one of my little darlings, S.A., just recently turned 4 years old. She is also my lovely God-Daughter and I always look forward to learning some life's lessons from this dear little one. In the mean time, the sun has made his appearance every day since I've arrived and the beaches have embraced me while I admire the beautiful sunsets. They're awesome. So much so, each sunset I've seen gets an ovation from other sunset admirers. It amazes me how Nature can evoke such actions from us. We are truly moved.

My internet connection has been questionable, but my very generous BIL, has loaned me his much needed laptop for the day so that I can reach out to my loyal blogger friends and send lots of love....!!!

I plan to explore new foodie haunts and perhaps meet up with blogger friend, Kim, at Serve It Forth. Our busy schedules may not allow for this, but it's good to know our intentions are with good effort. So far, I've made my rounds to several ethnic markets, Penzey's, Manhattan Beach Bakery, Martha's 22nd Street Cafe, The Kettle, and my favorite teahouse, Jin's Patisserie. I've even done slight damage at Santa Monica's Promenade. I look forward to the Original Farmers Market and exploring surrounding shops on West Third and Beverly.

Until next post, have a good rest of the week!

Life is a banquest, my friends.

Foodblogger Invitation Dinner . . .

2006-10-14T10:00:00.000-07:00

Cookiecrumb has tagged me to join in the meme ... Foodblogger Invitation Dinner

I'll gladly pay you Tuesday for a Rosemary-Garlic Pork Roast today . . .

2006-10-04T11:59:00.000-07:00

"Autumn Display . . ."

Today is wet and cold. The rain is only here for the day. Autumn has made her mark.

Le Maison is finally getting back to a regular routine for meals. We're also back to delicious solid foods. We're pacing ourselves, however.

Ander is busy painting away in the studio creating inventory for upcoming shows and sales. He is in a "poppy" mode as well as Colorado scenes. I'm excited to see his new collection. Here's a sample of the gift given to his Cousin Kersti during her recent holiday visit.

"Poppyfield, Oil on Canvas, 20x24" . . .©ander. All rights reserved.

While I was recuperating from "the Bug", Ander was kind enough to make my meals, at the ready, when the hunger pang would strike. Unfortunately, after a couple of spoonfuls and a bite, I'd be full or lose my appetite. I felt bad pushing my bowl or plate away after my darling hubby had put in a considerate effort. In between my waking moments and my Sudafed induced sleep, I made mention of making him one of his favorite meals. I also promised him to open one of our prized Cabernets, 2002 Silver Oak, Alexander Valley.

Last night was the night. Tuesday night dinner, usually prepared on a Sunday night was a Rosemary-Garlic Pork Roast accompanied with braised red cabbage with apples and slow roasted potatoes. Simple, conserved comfort and sublime satisfaction. Since we had the Silver Oak Cabernet, we skipped dessert. What? Yeah, it would have been over-the-top for a Tuesday night. Instead, a nibble of a dark chocolate truffle would suffice. As most of us know, dark chocolate and Cabernet make a fine duet.

"Pork Roast, Braised Red Cabbage, Creamer Potatoes . . ."

I garnered the pork roast recipe many years ago and as in many of the recipes I've collected, has gone through several tweaks and twitches. I won't leave a recipe here as it is common and can be found anywhere. If you really want it, leave me a comment or send me an email and I'd be happy to oblige.

The original recipe calls for a pork tenderloin, marinated in a rosemary-garlic-olive oil mixture overnight. It is then slow roasted in the oven. I also like to use pork shoulder or pork butt roast, smeared with the mixture for a quick fix, if overnight marinating is not convenient. The rosemary bush we have was the first plant we placed in the garden. It was a cutting from our dear friends, K & J. We've propogated the plant and now several scions are strategically flourishing on the grounds. Through the years, we've shared several cuttings with other friends. It is the herb for "remembrance". When I pass a rosemary plant, I instinctively reach over and run my hands across a branch to release the fragrance of summer, friendships and naturally, a familiar, aromatic comfort.

The Lovely, CookieCrumb of "I'm Mad and I Eat", has a "Share Package" project that consists of sharing some extra's you have on hand from the garden or the pantry, ie herbs, spices, etc. CC suggests us to consider sharing as an "act of kindness". Ander's motto, "Sharing is caring." As the garden transitions to the Autumn season, there are remnants of herbs that linger for that one last pinch. I dry as much as I can or preserve them for the winter freeze. I'm happy to share the bounty. I'm not sure how this works, but it seems simple enough. I'll take the cue from CC. Send me an email and we can arrange to send a "Share Package" to you.

Thanks, CookieCrumb for proposing this great idea. Count me in as a participant!

Life is a banquet, my friends.

Technorati Tag: Share Package

An Apple a Day . . . Autumn Comfort to stay . . .

2006-10-01T11:06:00.000-07:00

"Snow White's Dream, er Nightmare . . ."

Hello, my friends. Life is a banquet.

When life takes a turn and decides to do the body good, you surrender.

If you noticed the date since my last post, it is evident that I “checked out” for a couple of weeks. Ander’s Cousin K, from Toronto, came for her annual Autumn visit. As she is expecting in December, it was a wonderful time for her to take in a bit of Northern California’s nature before she begins her new life with “little Pumpkin”. Lady A gave Cousin K the nickname “Pumpkin” as she always takes her holiday in California during “pumpkin season”. However, Little P, is being called lovingly by her expectant mother as “Piibe” (PEE-beh), short for “lily of the valley” flowers in Estonian. During her visit, it was amazing to see her move around in swift, graceful strides. Her nimble body, considering her condition, did not show any signs of the upcoming arrival of “Piibe”. Cousin K was in perpetual motion at every waking moment. You could feel her enthusiasm and excitement for what each day could bring. We had a wonderful time together. We enjoyed meals on the veranda. We brought her a taste of our garden bounty. Heirloom tomatoes galore! Lemon cucumbers abound! Sweet bell peppers a plenty!

"Heirloom Tomatoes . . ."

"Garden Harvest . . ."

She brought us baked delicacies from Toronto that specialized in Estonian baked goods. (I’ll have to give Ivonne, our revered Cream Puff, the heads up – Hillside Bakery.) Alas, the baked goods were being rationed and hoarded by Lady A. The prized delicacies, “Kringal” were to be savored, not devoured. Each bite was like a piece of perfect pleasure.

"Estonian Kringal . . ."

A week before this past Saturday, marked the first day of Autumn. It was also the first day of what I have “self-diagnosed” as “when I caught the BUG”. It wasn’t quite the flu, it wasn’t quite a cold, it wasn’t quite a migraine, it wasn’t quite a stomachache. Just some malady of unknown origin. I suspect it was a combination of all the running around and fun with Cousin K, in addition to “dealing” with Lady A. Poor Ander had to suffice to an array of very simple dinners, ie salad, soup, crackers, salad, soup, toast, salad and yet more soup and crackers. Here’s a shout out for “Premium Saltines”! I'm back on my feet and once again, enjoying putting up some of our garden bounty. I've acquiesced to sharing some of the ripened figs with the country creatures of our property. The bluejays have tasted the fruit from the highest point of the lone fig tree. Deer have munched on the unripened fruit hanging on the lowest boughes and Ander caught a rogue raccoon the other night sitting pretty in the center of the tree trunk. Brazen!

When Autumn comes, I go through a type of metamorphous. Not like a huge transformation, but a slight altered state. My being craves “comfort” as much as possible. The wool blankets are brought out of the closet. Selected sweaters are brought to the cleaners in anticipation of the Autumn night suppers. The flip-flops are put in the back row of the shoe rack and the cozy “Thugg” boots (Legitimate knock-offs of the fashion trendy “UGG” boots) come out from their dormant state of hibernation.

"Applestand . . ."

When Autumn comes, apples are a prevalent fixture at every turn. A recent visit to Stanford Shopping Center illustrated a fabulous display of the multitude of varieties available for our consumption. Our neighbor has a generous Gravenstein tree that is plentiful in supply. I search for the “standard” at the farmer’s market. Whether eaten fresh, out of hand, baked, braised, stuffed or frittered, apples carry a distinctive rank in their status within the food groups. Applesauce is a common food given to young babes once they are introduced to “solids” and capable of the fundamental act of “mastication”. It is a first introduction to “natural” sugar to these little tykes. I remember the first apple I held in my tiny youthful hands. It was no longer sliced or cut in half. It was a “whole” full apple. It fit perfectly in the palm of one hand. It was shiny and red. My first bite brought out the sound of this incredible, “crack, snap and crunch”. The flavor was sweet, tart and luscious. The flesh had speckles of concentrated juice pockets and sugar sacs. I also recall wanting another one as soon as I completely consumed this crimson orb. When Autumn comes, I put together a care package of the locally grown “size two’s” and send them to my little darlings. They are the perfect size for the little ones to handle. I also use this size for candied or caramel apples.

"Apple tree in the orchard . . ."

When apples are abound, a Swedish apple cake is imminent at Le Maison. Although I have several apple recipes collected from my travels, I always rely on my “go to” recipe for this simple, comfort cake.

As a “baking’ apple, the venerable Granny Smith, has always been reliable and highly recommended. ( Savy Sam, has another fabulous opinion.) Since Ander and I live a hop, skip and a jump from Sebastopol, once known as the “apple” capital, we are fortunate to have a selection of varieties to cook with. A quick jaunt to Walker Apple Ranch allowed for me to choose the freshest, crispest and scrumptious main ingredient for my Swedish Apple Cake. Lee and Shirley Walker farm over 25 apple varieties on 30 acres. On the day of our visit, their daughter-in-law, Cindy, was graciously offering tasting slices of the different varieties of apples that had recently been harvested and being offered that day. We tasted Baldwins, Greenings, Winter Banana, Red Delicious, Golden Delicious, Gala, Jonathans and Honey Crisp. We brought back a 20 Pound box of our hand-picked choices plus a few pounds of comice pears. If you're ever in the Sebastopol/Graton area, and want to get a real feel for Autumn, Walker Apple Ranch is the place.

"Apples on the line . . ."

Walker Apple Ranch
707.823.4310
10955 Upp Road
Sebastopol, CA 95472

Swedish Apple Cake

Makes 15-18 servings

Ingredients:

Cake:

1-1/2 cups vegetable oil
1-1/2 cups granulated sugar
1/2 Cup light brown sugar
3 eggs
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cardamom
1/2 tsp. ground nutmeg
1/2 tsp. salt
3-1/2 cups peeled and chopped tart, firm fresh apples
1 cup chopped walnuts
2 tsp. vanilla extract

Glaze:

3 Tbls. butter
3 Tbls. light brown sugar
3 Tbls. granulated sugar
3 Tbls. heavy cream
1/4 tsp. vanilla extract

Method:

In a large mixing bowl, combine oil, granulated sugar and brown sugar; blend well. Add eggs, one at a time, beating well after each addition.

Sift together flour, baking soda, cinnamon, cardamom, nutmeg and salt. Add to egg mixture and blend well. Add apples, nuts and vanilla; mix in with a spoon.

Pour batter into a buttered and floured 10-inch tube pan. Bake in a preheated 325 F. degree oven for 1-1/4 hours, or until cake tests done.

Remove from oven and let rest in the pan 20 minutes.

While cake is resting, prepare glaze. Combine butter, brown sugar, granulated sugar, cream and vanilla in a small saucepan; bring to a boil and continue boiling 1 minute. Remove from heat.

Remove cake from pan and put on a wire rack or platter. Spoon or drizzle glaze over cake. Serve with whipped cream and/or fresh berries.

As Autumn comes, I can once again, begin my journey to countless moments in the “comfort zone”.

What’s your comfort food? Feel free to share…

Life is a banquet, my friends.

Blogger Postcards of the World - Finale

2006-09-15T23:48:00.001-07:00

A surprise came in the mail a few days ago. I’ve been waiting to post this entry, but I had to be patient. It is in my nature to be patient. They say patience is a virtue. I’ve been told that I have a calm spirit about me.

My patience has proven worthwhile. I commissioned Ander to replicate the postcard in an original oil painting. It was to be my anniversary gift to celebrate our first date together.

"Uluwatu Temple, Bali . . ."

When I got the postcard in the mail, I squealed. I jumped up and down. I had a huge grin on my face. Ander was perplexed at my delight. After all, it was just a postcard.

But not just any postcard. It was my “Blogger Postcards of the World” postcard! Via her blog profile, my BPW partner calls herself “Strawberry”, but she introduced herself as “Cindy” on her card. She mentioned she is from the island of Java of the country of Indonesia. Her postcard was of the Uluwatu Temple, perched high above the cliffs of Bali.

Cindy is currently a student at a University in Toronto and was on holiday (vacation) when she sent the postcard.

"Uluwatu Temple, Bali . . ." Oil on Canvas, 5"x7", ©ander. All rights reserved.

I’ve never been to Bali, but I’ve had acquaintances that traveled there. They always claimed how “inexpensive” everything is in Bali. I knew a designer that left her business in San Francisco for a life in Bali. She couldn’t get over the fact that she could live on less than US$5.00 a day. She actually penciled it out. If she sold all her belongings, she could make it there for a couple of years. That would include her accommodations and food. She had the type of personality that would provide her with the sustenance she would need to survive and get by. People would always “treat” her to a drink, a dinner, or a piece of jewelry. You know the type. She knew how to work it, milk it and get it. I lost track of her when I didn’t take her offer to buy her Pratesi sheets. Somehow these Italian fine linens did not work with our simple Queen-size platform bed we bought from IKEA shortly after we were married.

I knew a food commodities broker that was on holiday on a yacht off the shores of Bali on a surfing excursion with some friends when 9/11 occurred. They were stranded on the yacht. No where to dock. Almost two weeks later, they managed to get to port somehow and found a flight back to the US via a flight out of Sydney, Australia.

My sister has a dear friend that shares her birthday in June and is Dutch-Indonesian. I always enjoyed being around her. She always insisted on being called “Roxie”, instead of the formal “Roxanne”. Roxie gave my sister one of her first baby showers. I will always remember the buffet table she prepared and the endless amount of boxes of See’s chocolates that were given to guests as favors.

In yet another lifetime (I have a few…), I worked at a Century City lawfirm. The principal attorney and his wife would sponsor foreign students attending UCLA and open a room in their home for them to stay during the school term. Usually they were grad students. His name was Hadi, from Jakarta and he was studying to become an Oral Surgeon. He was quite a catch. He was a very strict vegetarian and a strict Christian. His beliefs were strong and were prevalent in his conversations. He “walked with Christ in his life.” Last I heard, he became a prominent surgeon and set up his practice to help his people.

That’s about the extent of my connection with Bali or Indonesia, with the exception of Indonesian cuisine. I love it, when I can find it.

In her minuscule writing, Cindy notes her favorite foods, including, ”Ayam Betutu” and ”Babi Guling”. She recommends ”Jimbaran restaurants famous for grilled fish and seafood.”

In my excitement of receiving this postcard, I was inspired to cook up some Indonesian food. I pulled out my recipe archives to check out what I had on file. Very slim pickins’.

Nasi Goreng = Indonesian fried rice

Ayam Bali = Balinese Fried Chicken

Gado Gado = Indonesian vegetable salad

Indonesian Sate's = Marinated, skewered chicken, pork, beef or prawns

Atjar Bening = Mixed vegetable pickle. Similar to the Filipino “Atchara”

Sambals = Various Chile condiments

I’ll have to wait to make a special Indonesian meal. We just got word that Ander’s cousin, “Cousin K”, from Toronto, Canada will be visiting for several days. We will spend time with her and his Mother, “Lady A”. This will mean a break from cooking for me as I always defer to Ander when cooking in his Mother’s kitchen. Not that I’m intimidated in any way. As a trained chef, I can make my way through a well equipped and supplied kitchen. It’s just that, it’s my MIL’s kitchen. Those that know me well, feel me.

Thank you, “Strawberry”/Cindy, for a wonderful postcard. I look forward to continued exchanges via our blogs. I was thrilled to know that we have a couple of mutual blogger friends in Meeta and Ivonne.

Danke Schön, Meeta!

Grazie, Ivonne!

Life’s a banquet, my friends.

Wine Country Comfort Holiday . . .

2006-09-13T08:45:00.000-07:00

"Wine Country Jewels" . . .

It’s been a whirlwind week. Ander and I have just returned to the North Bay from a fantastic family gathering. But I’m saving the family affair for a later post.

The Marvelous Meeta hosts a Monthly Mingle for friendly foodies out there who want to come together on a regular basis to share, socialize, unite and bond with the commonalities that merge when we gather round the table.

This month’s theme is “Holiday (as in, V-A-C-A-T-I-O-N) Cuisine”. When I first read the announcement, I thought to myself, “Hmmm, now this gal has her act together. Imagine, a round-up of Christmas-around-the world.” NOT! That’s an idea for an event in upcoming months. Seasonality is the key…N'est-il pas?

Having been the passenger of an accumulated 24-hours roundtrip ride in a Toyota Tacoma, I truly appreciate and empathize with toddlers strapped in a car seat. I was a relentless passenger. “Are we there yet? Where are we now? I can’t feel my toes.” OMG!!! I’m surprised Ander didn’t pull over and tell me the what for…He’s an angel.

Meanwhile, during minor moments of consciousness, I thought about this post and what vacation location and holiday cuisine I would enter. Although I have done my share of globetrotting, memories of vacation escapes to Northern California would come about. After all, we honeymooned up the California coastline, spending time in Carmel and the Monterey Peninsula. I recall the multiple visits to our dear friends, K & J, and how they would take us to various parts of the North Bay landscape and the Mendocino Coastline to get a taste of “the country life”. The short excursions were a welcomed diversion from the hustle and bustle of “LA” proper.

"My Beautiful Backyard . . ."

As we approached our home destination, I realized, what better place to spend a holiday, vacation, respite, retreat or repose than California Wine Country in Northern California. We live in the heart and we’re right smack in the crux of “CRUSH”. This is what winemakers call the season of harvest, pressing, fermentation and blending. I’ve had the dubious honor of mentoring under the best of the best and have shared the mark of distinction of producing award-winning vintages. Winemaking is truly a labor of love. Crush season has been known to bring out the “winemaker widows” because their winemaking husbands are MIA during this period. What makes or breaks a “fine” vintage? Temperature, timing, BRIX-Acid ratio, timing, and blending. Did I mention timing? Timing is everything. There are over 2,300 wineries in the region that stretches from the Napa Valley, across Sonoma County, and up through Anderson Valley to the Mendocino Coast. The terrain offers similar climates, backdrops and the ambiance of both Provence and Tuscany. The best of both worlds.

"Good Wine is a necessity . . .- Thomas Jefferson"

Need I mention that the Wine Country provides an abundance of activities that include endless food and wine related festivals, hot air ballooning, endless healing spas that include magic finger massages and naturally, epicurean fulfillment?

In another lifetime, I managed the Bancroft House Bed and Breakfast Inn. It is one of several historic homes in the town of Sonoma. It was a quaint Gingerbread Victorian that was painstakingly renovated and remodeled to provide comfortable guest accommodations. The Inn was filled with Wine Country antiques. The theme throughout the house was Country French in the mode of Monet, the French Impressionist.

"Prized Recipes . . ."

The Inn’s dining room had the décor in replication of Monet’s Giverny estate. During the week, breakfast would consist of typical continental fare, such as mueslix or granola, fresh fruit, yogurt, pastries, fruit juice, tea and coffee. However, the Bancroft House had a reputation of having the best weekend breakfast offerings. We would impart the experience of a nineteenth-century French feast one would find served in the homes of impressionist artists Monet, Renoir, Cézanne or Toulouse-Lautrec. The buffet table would be burdened with wild mushroom quiche, smoked turkey or ham strata, breakfast salmon soufflés, baked eggs with herbs, peasant potatoes, vegetable gratins, fruit galettes or pastries, the ubiquitous French toast, fresh fruit, a selection of artisan breads, composite butters, homemade jams, a variety of teas, juice or French Pressed coffee. Naturally, the menu would change with seasonal offerings.

"Scrumptious scone . . ."

The common comestible that would become the staple of the weekend breakfasts were the freshly baked scones accompanied by homemade jams and the Bancroft House cream, a version of the inn’s Devonshire or clotted cream.

"Fresh Baked Scones . . ."

The Wine Country offers so much to this humble soul. I am forever grateful for the memories Ander and I have created in our cozy hamlet. We continue to strive and live in the quality of life that most can only imagine. I hope that in your future plans for an escape destination, I have, at least, given you an idea of what you can expect in my backyard.

I’ve included a shot of what I would usually serve for afternoon tea in the garden.

"Garden Teacakes . . ."

The figs are starting to ripen and I’m beating the Blue jays to the punch. When not in the mood for all the accompaniments, I’ll snack on some fresh sliced fruit to compliment the light and crumbly, “quick bread”.

"Quick breakfast bite . . ."

Thank you, Meeta, for a lovely mingle. I enjoyed reminiscing about my times of escape to relax, rejuvenate and renew. I think I’ll go get a massage now.

Life is a banquet, my friends.

Fig Heaven . . .

2006-09-10T10:08:00.000-07:00

”Nothing great is created suddenly, any more than a bunch of grapes or a fig. If you tell me that you desire a fig. I answer you that there must be time. Let it first blossom, then bear fruit, then ripen.”

- Epictetus

"Brown Turkey Fig" . . .

"Patience is a virtue . . ."

"Sun Kissed . . ."

"Blissful bounty . . ."

"Fresh Fig. . . breakfast bite. . ."

As I post this entry, the aroma of the fig confiture fills the air. Our home is scented with a sweet, honey, caramel essence. The next few days will be focused on harvesting, pickling, and putting up the beautiful bounty the garden has to offer.

Fig Facts:
* Figs = Ficus Carica
* Fig trees have no blossoms on their branches. The blossom is inside of the fruit! Many tiny flowers produce the crunchy little seeds that give figs their unique texture.
* Figs are harvested according to nature’s clock, fully ripened and partially dried on the tree.
* Figs naturally help hold in moisture in baked goods, keeping them fresher.

Nutritional Facts:
* Fat free
* Sodium free
* Cholesterol free
* Highest content of minerals
* Calcium content highest only second to oranges
* More fiber than any other fruit
* Each ripened fruit is 50% sugar

I recently acquired , "Fig Heaven" , by Marie Simmons. As I perused the pages for recipes, I found myself filled with excitement in learning more about this precious fruit. In the early years living in our country cottage, I took the tree out front for granted. The tree was pathetic with broken branches and a scarred trunk. With years of nurturing and diligent care each season, we now have a treasure trove of wonderful, delicious, sensuous fruit. I now treasure each one of the gems that come off the tree. I'm winning my battle with the Blue Jays, simply by getting to the fruit before they do.

I am inspired to create some special meals while we have the fresh fruit available. As the ripened fruit is highly perishable, it does not travel very well. I'm keeping my fingers crossed that I can take some to my Mom this year. Last year's attempt via snail mail, was disastrous! Most of the fruit will be reserved for the award-winning confiture we offer as gifts from Le Maison. I already have a list of blogger friends to share this season's bounty. First on the list, is my dear friend, Kim.

Life is a banquet, my friends.

La Festa al Fresco Frittata . . .

2006-09-01T10:05:00.000-07:00

"La Festa Frittata" . . .

After reading a few of my regular food blogs regarding the "San Francisco - Bay Area Food Bloggers Annual Picnic" . . . through the week, I started to feel like Cinderella that wasn't included to the ball. I envied those that were "A-List" Bloggers that were present. One fun thing, was to see the faces that are behind the fabulous food blogs in the Bay Area community. I'm over it now. Got to check the ego, once in a while. LOL. Obviously, I've got to reach out and spread some love to my local blogging buddies. Out of sight, out of mind . . .

We'll change that.

I would not have been able to attend anyway, considering the beautiful weekend wedding that Ander and I celebrated with newlyweds, Rob and Kim, and their families.

Besides, I've got a special picnic planned up my sleeve with fellow food blogger, and new friend, Payal. We just have to set a date.

One splendid event I was invited to is La Festa al Fresco hosted by the Lovely Lis and Incredible Ivonne. I felt honored to be included at such an event. Both Lis and Ivonne have wonderful blogs that transport me to the ultimate of culinary heights. I could not decline Ivonne's most gracious request of my humble participation.

For my contribution to the banquet table, I created the well-regarded and faithful frittata. It never fails me and it's a reliable backup plan when all I have are the kitchen staples, as in eggs, milk, cheese, onions and potatoes. When Ivonne kindly mentioned that the dish did not have to be Italian, it suggested that there could be more creative options. The only requirement was to use a fresh ingredient.

"Red Chard" . . .

"Fresh Organic Eggs" . . . courtesy of "the Girlie-Girls" . . .

My stroll through the last Wednesday night farmers' market, I spotted humongous leaves with crimsom veins running through them. Red chard was not included in our garden this year for lack of space. But we've enjoyed them in the past. The swiss chard we did include is more versatile to use in Filipino dishes. So when these fans of green and ruby stripes beckoned to me, I faltered, slipped the cash to the friendly vendor and brought them home. My plan was evident. It will be my fresh component for the frittata. Of course, it goes without saying, I included the treasures of fresh organic eggs from our "girlie-girls".

Frittata Take One" . . .

Frittata Take Two" . . .

Frittata Take Three" . . .

Thank you, Ivonne, for including me in such a wonderful event. I look forward to joining in the fun!

Abonndanza!!!

Life is a banquet, my friends.

Wine Country Bliss . . .

2006-08-26T10:04:00.000-07:00

When Ander is not busy in the garden, this is what he does best.

"Road Through Autumn Vineyard" . . . ©ander. All rights reserved.

We are off to a weekend wedding event that is taking place at a family estate vineyard in the Northern Sacramento Valley. Rob Kirkpatrick is a long time friend of Ander's. They were neighbors when their families lived in Los Altos Hills. The David Packard family estate was just up the road from their homes. When Ander and I were married, Rob flew his plane into San Diego to join us at our wedding celebration. We wish Rob and Kim the best of wedded happiness.

This is our wedding gift for the lovely newlyweds.

"The Wedding Gift" . . . ©ander. All rights reserved.

Have a great weekend!

Life if a banquet, my friends.

Heirloom Tomato Fest . . .

2006-08-22T22:16:00.000-07:00

"First Tomato Harvest of 2006" . . .

"Tomato Garden" . . .

Today was the first day of a real tomato harvest. Not just one tomato here, another over there, but full on picking from more than one plant. We have over 64 heirloom tomato plants total! According to Ander, this bounty will be "just enough" for the family and some selected friends. LOL! He loves that fact that we have such an abundance. Since most of plants are heirlooms, they are best eaten fresh and don't really withstand preserving. Most are a high-moisture, low-acid content. But for our season's purpose, we put up a handful of jars. We still contact local tomato farmers to order several bushels for the "true" canning project.

"Insalata Caprese" . . . The upper left tomato slices are of "Black Krim" and the slices nestled between mozarrella are "New Ladies". Caprese was dressed with a drizzle of cold first pressed extra virgin olive oil, fleur de sel and fresh cracked black pepper. Basil leaves garnished the dish and added the essential herbal backnote.

In honor of my sister,LJ, who loves to walk through the garden and snack on the vittles, I made a Caprese salad to compliment our al fresco dining last night. Nothing fancy, just simple. Sliced tomatoes, basil, fresh mozarrella cheese and a fine quality cold pressed extra virgin olive oil. I noticed fresh "burrata" was going for $14.99 for a mini-diameter sphere at our local market. I think I'm gonna make my own. Fodder for a future post...hmmmm.

"Cherokee Purple" . . . Ander's proud and joy!

"New Ladies" . . .

"Green Zebra" . . . How do you know when the "Green Zebra" is ready? We pick them when there's just a kiss of sunshine yellow on their shoulders.

"Russian Black" . . .

"A basket to fill . . ."

"New Filly wants to join the Fest". . . She's only a few weeks old and has grown beside the tomato garden. She keeps hoping for a hand-out, but it's a No, No .

Life is a banquet, my friends.

Block Party #13 . . . Wave the Heatwave Bye-Bye

2006-08-17T12:27:00.000-07:00

Lucky Number 13! No cooking allowed!

Good Ol' Stephanie over at "Dispensing Happiness" suggested this theme to accommodate and grant us some mercy from the recent heat spell across the nation. You won't get any rants from me about "global warming". Our "Once-upon-a-time Next President-to-be" Al Gore has done an excellent job of edifying and enlightening us to this "FOR REAL" phenomenon. If you haven't seen the Film and Documentary "An Inconvenient Truth", run, don't walk, to go see it. Don't have a ticket? Send me an email, I'll send you the ticket.

Steph wants our appetizers and cocktails to be made without the use of the stove, or oven - with some loose acceptions.

She wants fresh, simple, un-cooked ingredients to be used.

So off to the deli and farmers market I go. A tisket, a tasket, I'm gonna fill my basket...

How about some smoked turkey and chipotle aioli wraps? Way too easy with a capital - thumbs up. No brainer on this one. Take one flat, flavored, flour torilla. Spread the chipotle aioli on the flat tortilla. Lay a couple of slices of smoked turkey flat on tortilla. Lay a slice of cheese ( your choice or preference). Spread more chipotle aioli on cheese. Place a flew leaves of oak leaf lettuce or spring mix on cheese. Take one end of tortilla and begin to roll like a big cigar. Slice on the bias and plate.

"Turkey Wraps . . .all in a row"

And for a cocktail. . . Since we are awaiting, with bated breath, the ripening, red, sweet and juicy tomatoes from the garden, I thought I'd honor this affair with a "Beany Mary"! These are good! I use the "Pickled Dilly Beans" I "put up" from last season.

"Beany Mary Cocktail"

Ingredients:

1 1/2 ounces (1 jigger) vodka
1/2 cup V8 Spicy Tomato Juice
2 teaspoons fresh lemon juice
1 teaspoon pickle juice (from jar of pickled beans)
Worcestershire sauce to taste
Tabasco to taste
1 pickled bean, for garnish
1 lemon wedge for garnish

Method:

Combine the vodka, the tomato juice, the lemon juice, the pickle juice, the Worcestershire sauce, the Tabasco, 1 cup ice cubes, and salt and pepper to taste, shake the mixture well, and strain it into a tall glass filled with ice cubes. Garnish the Beany Mary with the pickled bean and the lemon wedge.

Another fun party . . .I look forward to seeing what other's are bringing...

Bon Anniversaire . . . Julia Child

2006-08-15T08:23:00.000-07:00

"On the shelf . . ."

I had the honored privilege to partake in the black-tie affair celebrating Julia’s 90th birthday at COPIA, the American Center for Wine, Food and the Arts, in Napa, CA, a few years ago. Working in the Food Industry does have its perks. That evening-of-a-lifetime, I mingled and rubbed elbows with renowned chefs, celebrated gastronomes and notoriousepicureanss. I won’t drop names. I’m just not that kind of gal.

Lisa, at Champaign Taste invited the food blogging community to join in celebrating Julia’s birthday with a dish made from one of Julia’s cookbooks and then post about it.

"Volume One" . . .

I missed the deadline for the round-up, but I thought I’d go ahead and include this post anyway. It appears “crêpes” are all the rage with some of us Julia devotees. Great minds think alike!

"Crêpe Recipe" . . .

And so, instead of posting yet another “crêpe” recipe here, I’ll share one of my favorite and personal Julia anecdotes I hold dear to my heart.

I had just won a wager with one of my co-workers. He claimed I would not be able to identify the number of "dimensions" a particular wine we were tasting possessed. He did not work with me very long and thought this to challenge my level of expertise in enology. Obviously, he did not know I mentored under an award-winning vintner. In order to redeem himself, and extend a gesture of humility, he agreed to take me, along with our wine co-horts, to any place I desired for dessert.

There was no question in my mind. In a heart beat and effortless manner, I simply stated, "To the Sonoma Mission Inn, please." Those who know me well, know my favorite dessert. One that I could never pass up; the superb, first-rate and incredible Crème Brulee. This venue was the place to find it. We were all seated at our table and waiting for our desserts. We were a lively bunch, laughing and enjoying the repartee between ourselves. We were sipping away on our ports and sauternes and more port and sauterne. As we continued to enjoy each others' company, we were served our long-awaited desserts. Someone, I don't recall who, began to broadcast, "Bon Appetite"! Suddenly a chorus of "BOHN APAHTEET" - "BAAAAAHN AHHHPEHTEEEEE" - "BOOOOOOHN EEEEEEHPEHTEEEEEEEE" - began blaring around the table. Of course, it was in the "Soprano" voice, as if it were the Aria straight from Puccini's Madame Butterfly, getting louder and higher-pitched each time! Oh, we were having a roar of a time!

Until . . . our server, very gingerly approached our table and quietly asked us to tone it down a bit as to not offend a particular dinner guest around the corner from our table.

We were half way through finishing our desserts when "the Grande Dame" herself approached our table with her dinner companion. I just about choked on the mouthful of sweet, smooth, custard when I looked up at the six-foot-plus personality standing before us. She kindly asked "How is your dessert?" She then took notice of my partially devoured crème brulee and commented, "That's my favorite, here. They know how to make the custard just right." We both smiled at each other and as our eyes met, we simultaneously nodded to acknowledge each other's taste pertaining to this comestible.

As she turned to leave our table, she waved and extended, in her true Julia spirit, "Bon Appetit"!

And in more ways than one . . .

"French"
"Spanish"
"Italian"
"German"

"Mis en place, Future Crème Brulee" . . .

"Crème Brulee . . . Julia's Guilty Pleasure"

Grandpa with relish . . .

That's Miss Julia for you.

It warms my heart knowing that Julia and I share the ultimate guilty pleasure.

Life is a banquet, my friends.

Blogger Postcards of the World - Premier Episode 2

2006-08-14T04:27:00.000-07:00

Titled: "Peace Activists"

My Postcard Pal, turns out to be the ”pleasant Payal” of ”Bella Rossa”.

With a little cajoling from ”Blogger Postcards of the World” or BPW, founder and hostess, Meeta, Payal created her own blog for all the blogosphere to take pleasure in.

The word “Kismet” is derived from the Arabic or Turkish word meaning “fate or destiny.” I am a firm believer that there are no accidents in this world.

By accepting what is, as"IS", it helps in taking life's ups and downs, twists and turns, ins and outs, or unexpected happenchances on an easier course. Accept, move forward. Simple.

As mentioned in my previous post, I could not choose the postcard I wanted to send to my BPW buddy. Hence, I sent two. One was of the image of Sonoma/Napa Wine Country to fulfill the blogging event. The other was actually a card to reach out to fellow bloggers to evoke ”World Peace”. Several comments came in with earnest guesses of Berlin or Rome.

Wouldn’t you know it? The one person who recognized and identified the mysterious location in question was Payal, the recipient, herself.

"Budapest, Hungary"

Now, I ask you. Is that ”Kismet or what?”

Since Payal and I live only a county distance away from each other, we plan to meet and get together, perhaps for a pleasant picnic in one of the vineyards that surround us in the heart of wine country to share our thoughts, ideas and naturally, a summer banquet.

Life is a banquet, my friends. Peace be with you.

Happy Anniversary, My Darling, Ander . . .

2006-08-13T07:41:00.000-07:00

We met through a dating service. We are complete opposites. He is tall, blonde and blue-eyed. I am . . . ahem . . . "vertically challenged", full dark hair and dark eyes. He prefers beer. I am a wine connoisseur. He wears Birkenstock. I wear Via Spiga. I am more left brained - logical and rational. He is more right brained - artistic and flexible. I lived on the Westside, in one of the beach towns. He lived on the other side of the hill, in the Valley. You get the picture. Ideal match.

We talked on the phone for nearly six weeks before actually meeting in person. There was a terrible tragedy that occurred and it was then when we decided we were to take the relationship to the next level. It was August 31, 1986, Labor Day Weekend. It was one week later he proposed marriage and I accepted, on the condition, of course, my family approved. LOL!

And so, after a two-year engagement, we were married August 13, 1988. 18 years ago, today, we professed our love, our commitment and affirmed our vows before family and friends. It was a 3-hour ceremony as we included a full Catholic Mass to link with the traditional Filipino wedding rituals involved. Those of you who have attended Filipino weddings will understand.

Our reception was spectacular. We had the Samahan Filipino Dance Troupe perform traditional folk dances to entertain our guests.

"Filipino Folk Dance . . ."

It was a sit down, table service with 4 courses and the champagne toast. We had dancing throughout the evening. Our cake was a 5-tier architectural work of art that included fresh orchids and fragrant gardenias. It was an exquisite graduating stratum of the “signature” cake only available from the European Cake Gallery in Point Loma. Our family has claimed it as “THE” cake and we celebrate almost every significant event in our lives with “the cake”. During "the cake cutting", Ander had the pleasure of getting a handful of cake smashed into his face, while I only had a mere smudge on my nose. It was all good fun.

It was so much fun, that we did it all over again on our 1st Wedding Anniversary. That’s a post I’ll save for another time.

Happy Anniversary, My Darling, Ander.

Life is a banquet and you help make it an incredible adventure!

Thank you, Honey Bunny! I look forward to the next 20 years!

Beat the Heat - TLC for the Youngin in You . . .

2006-08-08T22:56:00.000-07:00

"Root Beer Float" . . .

It seems several food blog events over the recent weeks have similar themes. One that is apropos is Meeta’s ”Beat the Heat”, July’s “Monthly Mingle” event. I’m glad the deadline has been extended a few days. I am now able to participate in the second food blog event hosted by Meeta this month.

I entered the ”Halo Halo Mix Mix” for ”SHF #21” theme of "Ice, Ice, Baby", hosted by “Savvy Sarah” at “the delicious life”. The round-up of food bloggers and recipes can be scrutinized ”here”.

For my inclusion in “Meeta's Monthly Mingle”, I thought about the young ones in my life, "my little darlings". To know me, is to know how much I love children. Ander and I have no children of our own, but we are the most fortunate and privileged to being "Auntie and Uncle" to all the children in our lives. Most of my nieces and nephews live in Southern California. I have a little tyke of a niece, KLA, who just turned one-year old a few weeks ago. Another niece and God-daughter, SYD, just returned from summer vacation traveling New Zealand and Australia. I’ve mentioned “my little darlings” before in previous posts. But to respect their privacy and secure their identity, I make it brief and use their initials. This is a common practice that my sisters have taught me within emails, calendar schedules, etc.

I adore these young spirits. When I spend time with them, they make me youthful and energetic. My time with them is never enough and I always have a sinking feeling when I have to part from them. But my loving sisters always, ALWAYS, make it easy by emailing on an almost daily basis, or we SKYPE (what a wonderful discovery!) each other to keep closely connected. Even with only 500 miles away in distance, it seems like the other side of the world. Thank goodness for “getaway” specials. I’ll hop on a commuter flight and I’m at their port within a few minutes shy of a couple of hours.

My niece, KAL recently had her tonsils removed. She is recovering well, as expected for an active 8 year old. Although her doctor has precluded her from swimming or ballet lessons for several days, she is doing fantastically. She has spent time during her recuperation watching the FOOD NETWORK and has many cravings. My sister is monitoring her food intake as KAL is still on her post-surgery medication. KAL is “all girl”, but she can keep up with her two older brothers, KAL1 and PAL. She is the peacekeeper and makes sure all is well. She is extremely doting of her little sister, GAL. She is enormously generous and is totally devoted to what she loves. She’s into horses and American Girl Doll. She is also a ballerina and has performed in several programs with the California Ballet Company. KAL is fearless and when she smiles, she flashes the two most striking, deepest dimples you ever saw! She has stunning long hair and last year donated over 12 inches to “Locks of Love”, a loving charity that provides hair prosthetics for children with long-term medical hair loss due to cancer, or other illness.

BTW, when I mentioned KAL is “all girl”, it’s cuz, SHE LOVES CHOCOLATE!!!

In honor of KAL, this month’s mingle is dedicated to her. Something "Ooey-Gooey and Yummy for the Tummy" with a nice cold drink to wash it down and soothe a parched throat. How do we “Beat the Heat”?

A Notre Maison, “Root Beer Floats and Chocolate Fudge Brownie Sundaes”!

When the youngin in you needs a little TLC and you need to "Beat the Heat", this is what you reach for.

"Chocolate Fudge Brownie Sundae". . .(Stock photo)

Life is a banquet, my friends!

Fire Me Up - Grilled Chicken and Hott Bread Salad

2006-08-05T11:27:00.000-07:00

"Fire Me Up Chicken and Hott Bread Salad . . ."

On the first Tuesday of every month, general admission to the Fine Arts Museums of San Francisco; the Palace of Legion of Honors and the de Young Museum is FREE.

"San Francisco bound . . ."

Early Tuesday morning, we set out for a fine day to engross ourselves in the arts, culture and enlightenment that the City had to offer. The morning traffic of Highway 101 South ran swift and smooth until we got to the Marin County border. At that point, it was bumper to bumper as we proceeded to the Golden Gate Bridge. Once we crossed the bridge, paid our $5.00 toll fee and merged into the 19th Avenue byway, we were home free. Upon arriving at the top of the hill, we were challenged with parking spaces or lack thereof. After making several dead-end turns, we opted to park in the neighborhood area just off of Clement Street. I had a bit of workout walking up the incline towards the Legion of Honors. My quads and calves are still aching from the trek.

"Monet in Normandy Exhibit . . ."

Once we arrived at the museum, we faced another challenge. Lines of people waiting to get the FREE entrance to the ”Monet in Normandy” exhibit. As many of you know by now, Ander is a talented artist. He is a “landscape impressionist” and actually makes a decent living at it. I learned years ago from another seasoned artist’s wife, that the world of art, as a career, is “Feast or Famine”. During our 20-year relationship, we’ve endured the famine, for only a few minor periods. That’s the life of an artist. Most of our married life we’ve been able to live out a considerably fair amount of feasts. We’re very privileged to have the fortitude and courage to live out our dreams.

"Garden in Giverny " ©ander.all rights reserved. Client Private Collection.

After waitng in line for a mere 1 and ½ hours, we were famished. We decided to have lunch at the Legion of Honor Café and Garden Terrace. There, we were met with yet another line to wait in. As we stood in line, we had the opportunity to peruse the menu. It had an array of selections. We decided we would share a grilled ham and cheese sandwich. But this was not any ordinary sandwich. It was described to consist of ”Korbuto Ham and Gruyere Cheese with Fig Onion Marmalade.” You know how am about Figs. I couldn’t resist. Never heard of “Korbuto” ham before, but I was willing. Anyone out there, familiar with this type of ham? Give me a shout out. I’m curious. I want to know.

Upon reaching the entrance of the café, I noticed a gorgeous, golden, mouthwatering roasted chicken being served. This was only a half chicken portion, but it was larger than the size of the head of its recipient! Poor woman, she was aghast at the sight of what was just presented in front of her. The ever-so-charming server murmured the obligatory, “Enjoy”, and walked away. Because of the location of her table, the first one facing the entrance, she was confronted with exclamations of “Oh, my God, are you gonna eat all that?”, “What is that? Looks gooooooood.” and “My word, how big was it before they cooked it?”. Poor woman, she could barely eat her meal with such interruptions. She would politely acknowledge and answer with a smile. She ended up walking away with scarcely a dent in the dish.

"Rocky Jr. Chicken . . ."

Well, as you can imagine, I was so intrigued, I had to order the “Rocky Jr. Chicken”, which was described as ”Herb Garlic Marinated Chicken, Warm Bread Salad with Caramelized Onion Broth”. When the dish was placed before me, I knew instantly what I was to expect. I recognized the meal portrayed in front of me. I articulated and said out loud, simultaneously, (Is this feat even possible?) ”OMG! This is a knock off of the Zuni Café’s Roasted Chicken and Bread Salad. It’s their signature dish!” I immediately asked our server for a second plate to divide the meal as Ander and I usually “split” the order when it becomes obvious that the portions are extensively more than we can consume individually. Suffice it to say, we were bursting with great satisfaction.

Last night’s dinner, I attempted to revisit the dish and make my own knock off. However, there were some twists and turns that I had not anticipated. First, I did not roast the chicken, but rather barbecued 4 Rocky Jr. chicken thighs. I did not use the oven, but rather fired up the unwavering, reliable Weber. There were no fat drippings to enhance the flavors of the salad, so I relied on our spice rack to make do. Ander, the self-proclaimed, ”Fire God” fueled the grill with wood-burning coals and headed out to harvest some arugula greens for our ”Hott (yes, double “T’s”, please) Salad”.

In the coolness of the kitchen, I prepared the garlic-herb marinated chicken, the vinaigrette dressing and toasted bread chunks. I tossed the bread chunks with some of the dressing, wrapped them in foil. With accoutrements in hand, I proceeded to venture out to the world of “Open Fire” cooking.

"Open Fire Cooking . . ."

"Mise en place (MEEZ-ahn-plahs) . . ."

"Hot Vinaigrette Dressing . . ."

"Hot Croutons . . ."

"Fresh Arugula . . ."

"Hott Arugula Salad . . ."

Well, it was an adventure, indeed! Ander and I thoroughly enjoyed the experiment. The meal turned out acceptable, not too bad. One thing I learned about "Open Fire" cooking, you have to have the “feel” of the fire to have the temperature control you need in cooking a decent meal. All I can say is, “Viva, al carbon!”

"Grilled Chicken and Hott Arugula . . ."

Since it was a Friday night, which we’ve traditionally designated as “Date Night”, dessert was reserved for a piece of “sweet something” and a cuppa at A’roma Roasters Coffee House where they have live performances on Friday nights.

”POST NOTE”: Although my attempt at last night’s dinner was to “revisit” the meal at the museum café, it was in NO WAY even a slight replication, nor would I even qualify it as a “Knock Off” of the Zuni Café’s well known signature dish. It was simply a “variation on the theme”.

I will, with good intentions, in some future date, make the effort of preparing the “Zuni Cafés Roasted Chicken and Bread Salad” dish, following Judy Rodgers' recipe from her own words and culinary expertise. That is, when the oven is ready to get “fired up” again.

Life is banquet, my friends.

Garden Picnic . . .Cantaloupe Melon Mint Salad

2006-08-04T08:00:00.000-07:00

"Bowl o' Bings and Queens (Rainier)" . . .

Last night’s perfect summer evening drew us out to have yet another meal at our garden picnic table. Ander went to visit his artist friend, Bill Rivas, the other day, and in usual form, he was inspired to reorganize the garden. Ander cleared out my potting table of dried oak leaves and remnants of broken shards of terra cotta pots. The rubble around the potting table was painstakingly removed. The old, rotting wine barrel that was once used as a table was removed. The old, bamboo table used to hold my geranium plants was dismantled and placed in the recycling bin. Wild blackberry brambles were cut away.

Ander is a very hard worker and once he has his mind set, there’s no stopping him. Bill has been renovating his property over the summer, so I know where Ander got his motivation. One year, for my birthday, we discovered one of Bill’s garden sculptures on our front porch. I had admired the same art piece just days before while visiting him at his studio, a reconditioned barn built in the early 20’s. Bill gave Ander some wood from the property to build the chicken coop several years ago. He helped set the foundation and framing for “CHEZ POULET”. Bill is good folk amongst our circle of friends. He is very down to earth, no pretentiousness and can turn “trash” into the most incredible “treasure”. Bill is also a hard worker and I’m very pleased when Ander spends time with him. He’s a good influence. He’s a good artist. He’s a good friend.

"Triple Cream Delights" . . .

Our ”garden picnic” was simple and light. I made another batch of the ”Fig and Provençal Olive Tapenade”. I made crostini of the sliced Village Bakery’s French baguette and pulled out the last of the ”Cowgirl Creamery” cheese. I learned how to make cheese at their "factory".

I made an antipasti platter, which included, thin slices of cured ham, pickled beets, pickled green beans, Italian Giardiniera and marinated roasted red peppers. The pickled beets and pickled green beans were from last season’s garden harvest. The sweet, sour and savory combinations were incredible! Our salad for the evening was a cool, refreshing and unique blend of thinly sliced (out came the mandoline, again) cantaloupe, lime juice and mint. Dessert was a bowl of “Bing and Rainier cherries”. We paired this repast with a chilled bottle of ”Hop Kiln Winery’s 2005 Thousand Flowers”. It is a balanced blend of Sauvignon Blanc, Chardonnay, Chenin Blanc, Gewurztraminer and Muscat Canelli.

"Yellow Pear Boccancini" . . .

We picked another set of cherry tomatoes that provided a handful of “boccancini”. It’s so nice to be able to walk around the garden, pick a tomato here and a sprig of basil there and pop in your mouth for a ”slight snack”.

"Melon Mint Salad" . . .

”Cantaloupe Melon Mint Salad”

Ingredients:

1 large (4-5 Lb.) cantaloupe, peeled and thinly sliced
2 Key limes or ½ Persian lime
¼ cup fresh mint, chiffonade

Method:

Place cantaloupe slices in a bowl, squeeze lime juice and sprinkle mint over melon. Toss gently, until well incorporated. Serve immediately or slightly chilled.

Variation: Can substitute with Honeydew melon, Sharlyn melon, Crane melon, any melon of your choice. OR a MIX!

Yield: 6-8 servings

"Garden Candy - Sungold Cherry Tomato" . . .

Life is a banquet, my friends.

SHAKEN and STIRRED . . . Earth Moving Garden Pasta

2006-08-03T08:17:00.000-07:00

"Garden Meal . . ."

Wednesday, August 2, 2006, 8:08 PM. The temblor registered 4.4 on the Richter scale. The focal point was measured 3 miles west of Glen Ellen; 6 miles east of Rohnert Park; and 9 miles southeast of Santa Rosa. It appears the rockin’ and rollin’ was around Sonoma Mountain and Bennett Valley area. There was no news of any major damage.

Not too far from the epicenter, we were just finishing our meal when the earthquake occurred. We were sitting under the lone oak tree in the backyard toasting to a perfect summer evening. We had just picked the first tomato of the season. We were savoring the satisfying flavors of a simple and savory “Garden Pasta”. It included sweet basil, arugula and cherry tomatoes that we handpicked shortly before being seated. Dessert was an unfussy selection of stone fruit; peaches, white nectarines, plums, etc. We paired the “Garden Pasta” with a bottle of 2004 Pepperwood Grove Viognier. Typically, I'd pair this pasta dish with a tame red, such as, 2004 Seghesio Sonoma Zinfandel or a cheery 2004 Porter Creek Carignane. Since the pasta was light and I wanted the flavors of the herbs and Dry Jack to be in the forefront, I decided on the chilled Viognier. Ander did not like the plastic cork of this selection. He prefers the ease of "real cork", which of course, we all know by now, is too expensive, hard to come by and risks the TCA (trichloroanisole) fungus-produced compound that grows in cork fiber and causes “cork taint". There is still a growing debate of "Cork vs. Synthetic vs. Twist Cap". It's all marketing and bottom-line. Quality has long been compromised, in my opinion.

"First tomato of the season . . ."

"Viognier (Vee-ohn-yay) and Vella Dry Jack . . ."

What a way to top off the evening, with an earth moving moment, to say the least.

"Garden Pasta . . ."

"Garden Pasta"

Ingredients:

1 Lb. dried pasta (Your choice. Our pantry is always stocked with a variety of Barilla Pasta brand.)
1 cup cherry tomatoes, sliced in half
1 1/2 cup sweet basil, chiffonade
1 1/2 cup arugula, chiffonade
1 clove garlic, finely minced
8 Tablespoons Extra Virgin Olive oil (First Press)
Salt and Pepper, to taste

Hard cheese, such as, Vella Dry Jack, Parmigiano Reggiano, Grana Padano

Method:

In a large pot of boiling, salted water, cook pasta until al dente. Drain. While pasta is cooking, place remaining ingredients in a large bowl mix together. Pour hot pasta over ingredients and toss together well. Season with salt and pepper, to taste. Grate cheese over hot pasta just before serving.

Yield: 4-6 Servings

Life is a banquet, my friends.

Blogger Postcards of the World - Premier Episode

2006-07-31T22:32:00.000-07:00

Meeta at "What's For Lunch Honey?" has created and founded a new blogger event called "Blogger Postcards of the World or BPW".

I found this intriguing and signed up immediately. I am number "10" on "The List".

Much to MDH, Ander's dismay, I am a collector, of sorts. All sorts of things, that is. Much too much to get into here, at this time. So, why not include postcards from all over the world? Life is a banquet, my friends.

In my travels, I often find myself at the postcard rack selecting a handful of souvenirs from the particular vacation venue, anticipating a couple of hours of writing to family and friends, sitting at a quaint café over a cuppa.

Since this is the premier episode of BPW, I wanted to select a special momento for the recipient of my postcard. It had to be special. Something to remember the first time. I had several cards to choose from. I couldn't pick just one.

"Assortment of Postcards" . . .

Given the recent news stories surrounding the Middle East and its escalating climate of "war", my heart has been heavy with sorrow. This intensifies the current conflicts in Iraq and Afghanistan. When will it ever end?

It's a travesty. There are hundreds of thousands of civilians that are fleeing from the shelter of their homes; and the death of any innocent, Israeli, Lebanese, or Palestinian, is tragic. It has been painful to hear of so many children losing their families, their homes, and the hopes of a peaceful, tranquil and flourishing life.

And so, I plan to send this card, in hopes that through this forum, I can touch someone who feels the same as I do and evoke a thought for ”world peace.” We need it desperately.

Titled: "Peace Activists" . . .

Does anyone recognize the location of this plaza? The card does not mention it. I was just curious.

I leave you with the words of a peace loving soul who, ironically, lost his life through tragic violence.

"Ev'rybody's talking about
Ministers, Sinisters, Banisters and canisters,
Bishops and Fishops and Rabbis and Pop eyes,
And bye bye, bye byes.
All we are saying is give peace a chance
All we are saying is give peace a chance

Let me tell you now
Ev'rybody's talking about
Revolution, Evolution, Mastication, Flagelolation, Regulations.
Integrations, Meditations, United Nations, Congratulations
All we are saying is give peace a chance
All we are saying is give peace a chance

- John Lennon

I'm looking forward to the next event! Get your name on "The List"!

Make Way for Hay Hay It's Donna Day #4 - Continued

2006-07-30T22:54:00.000-07:00

I've been having difficulty in including some photos with my posts. I wanted to share the visuals that were intended for the previous post.

My friends, for your viewing pleasure, may I present . . .

"Lemon Cucumber-Dill Salad" . . .

"Lemon Cucumber-Dill Salad"

Ingredients:

6-8 small to medium Lemon Cucumbers, semi-peeled and thinly sliced
2 shallots, thinkly sliced
6 teaspoons Sherry Vinegar, such as "La Bodega Vinagre de Jerez"
4 teaspoons Apple Cider Vinegar
1 Tablespoon Honey
Salt and Pepper, to taste

Method:

Combine Vinegars and honey. Whisk together. Pour over Lemon Cucumbers and shallots. Toss well. Add salt and pepper to taste. Allow to chill and marinate for at least 1 hour before serving.

"Boquerones en Pan Tostada" . . . (Marinated White Anchovies Bruschetta)

"Pickled Herring with Onion" . . .

"Pickled Herring with Cucumbers on Black Bread" . . .

Life is a banquet, my friends. Life is good, the second time around.

Make Way for Hay Hay It's Donna Day #4

2006-07-29T20:06:00.000-07:00

Bron Marshall is "hostess with the mostest" during the 4th assemblage of the Hay Hay It’s Donna Day food blog event, created by Barbara.

My entry for this event includes both bruschetta and crostini. I addressed ”the difference between the two” here.

"Smoked Sardine with Tuscano Bean Salad"

An enticing recipe that bears repeating is the “Gorgonzola, Caramelized Onion and Fig Jam Crostini”. Enticing enough for my food blogger friend, Kim, to serve at her sister, Julie’s, “29th” (again) birthday party.

"Gorgonzola, Caramelized Onion and Fig Jam Crostini"

For another food blogger event, over at Stephanie’s Passport Blog Party, I squeezed in, at the last minute, a Spanish Tapa of “Boquerones en Pan Tostada”.

Yet, I feel inspired to fashion at least a couple more nibbles for this special event. Fellow foodies know me well enough to expect at least some influence from my study of food and culture from the French Region of Provençe. Therefore, I present the inevitable “Figue and Provençal Tapenade Crostini”.

To complete my repertoire, I impart to you something I am dedicating to my darling hubby, Ander. I’ve shared with you how our garden grows. Without Ander’s hard work and due diligence, we would not have the bountiful harvest each season. In honor of his Estonian roots, I’ve created a “bruschetta” using dark rye bread and other “Estonian” fixings. In my research of Baltic Cuisine, I learned that it is heavily influenced by Swedish, German and Russian cooking. One thing I know for sure, "black bread" and potatoes are always present at the main meal.

"Pickled Herring Rollmops on Black Bread"

Ingredients:

1 jar Pickled Herring in sour-cream base or wine-vinegar base
1 jar Pickled Gherkins or Cornichons
1 jar Cocktail Onions
Sweet Butter, at room temperature
Slices of Dark Rye Bread

Marinated Cucumber-Dill Salad

Method:

Spread Sweet Butter generously on each slice of dark rye bread. To make Rollmops, wrap a herring around gherkin, cornichon, or cocktail onion. Place on top of sliced dark rye bread. Serve with cold cucumber-dill salad.

During Mid-Summer celebration in Scandinavia, this delicious hors d'oeuvre is accompanied with a glass of Aquavit.

This was a fun and rousing event. Thanks, Bron, for bringing it on!

Technorati Tag: Hay Hay Donna Day #4

Halo-Halo, Baby - Sugar High Friday #21

2006-07-28T18:00:00.000-07:00

Sugar High Friday was launched by The Domestic Goddess. (Congratulations to Leith's New Mommy! We send our best for a speedy recovery!) Conceived as a monthly sweet-themed event to be posted on a pre-selected Friday it was originally called Sugar High Friday: The International Sweet Tooth Extavaganza. . . . Now, simplified to just Sugar High Friday or SHF.

My entry for the the 21st installation of SHF. Hit Me!

"Halo-Halo, Mix-Mix . . ."

This month’s SHF is hosted by “Savvy Sarah” of The Delicious Life. Her sweet sensation theme is “ICE, ICE, BABY.”

"Ice,Ice,Baby . . ."

When the summer heat fully takes over your life, there’s nothing to do but surrender.

Surrender to the alternatives of keeping cool. When A/C is not one of the amenities one finds in a country cottage, a wet-cold wash rag, an oscillating fan and laying around in your birthday suit is about the only option you have. Ahhh, but then there is the running energy consumption of central A/C at Borders or Barnes & Noble that can keep you in cool comfort until the night air lures you home. As a Borders Rewards member, I think I’ve overextended my “personal shopping day” rewards until the end of the year. Christmas shopping in July isn’t so bad, if you have the bucks to spend. Which I don't, BTW.

So what bucks we did have, we spent on tiny luxury, guilty pleasure items, like the exotic, unique and ever-pleasing ingredients for Halo-Halo which means “Mix-Mix” in the Filipino dialect of Tagalog.

Halo-Halo is a favorite Filipino dessert that reveals a mélange of tropical fruit, creamy smoothness and a colorful spectrum of enchantment.

This was the “crème de la crème” of dessert delights when I was growing up. It was very seldom did we get this dessert, but when my Mother managed to get all the ingredients lined up, Man-Oh-Man, IT was a “P-A-H-H-H-H-H-T-Y” goin’ on!

The next important thing to do was to make sure you had enough shaved ice to make the “Halo-Halo-ing” worthwhile. You also need a “VERY” tall glass to hold all the luscious components of this fun and enjoyable sweet course, because, really, you wouldn’t want to miss having one iota of the collection missing from the “Mix-Mix”. A long, thin spoon is used to dig through the layers of shaved ice and sweetened condensed milk or ice cream in order to scoop out mouthfuls of sweet bursts of jubilation!

"Layers of Jubilation . . ."

I can’t tell you the last time I enjoyed this delight before these sweltering summer days of late, but I can tell you it brings me back to the cool and amusing summer days of my youth.

"Sweet Summer Sensation . . ."

Halo-Halo (haw-low-haw-low), Mix-Mix”

Ingredients:

• 2 tablespoons kaong (sugar palm nut)
• 2 tablespoons langka (jackfruit)
• 2 tablespoons macapuno (coconut sport)
• 2 tablespoons sweetened red mung beans
• 2 tablespoons sweetened kidney beans
• 2 tablespoons sweetened garabanzo beans
• 2 tablespoons sweetened plantains
• 2 tablespoons ube or yam
• 2 tablespoons custard or creme caramel or flavored gelatin cubes (Jello)
• 2 tablespoons sweetened corn kernels (creamed corn)
• crushed ice to fill glass
• 2/3 cup sweetened condensed milk
• a scoop of ice cream on top (optional)
• Pinipig (pounded crushed rice) or Rice Krispies for topping

Method:

Serving the numerous ingredients in a buffet style is both fun and efficient. Each guest can select their choice of sweet components to their liking. Scale up recipe, as needed, depending on number of guests to serve.

In a "VERY" tall glass, layer ingredients as noted. Serve immediately.

Yield: 1 serving

In my on-going exploration of whether or not "Filipino Food is Fattening", this dessert, although, IT is "da bomb", I have to declare IT is indeed on the HI-CAL, HI-CARB scale.

WARNING: Indulge at your own risk.

However, as a PSA, I must include the following. This “crème de la crème” dessert can be modified by eliminating the sweetened condensed milk and ice cream, using evaporated or reduced fat milk instead. Also, you can limit the number of layers of sweet components. Use sugar-free fruit gelatin and add fresh fruit of your choosing as substitute components. Whatever your choice, c'est si bon!

Life is a banquet, my friends.

Consider the Oyster . . .

2006-07-27T20:51:00.000-07:00

It was so D-E-L-I-C-I-O-U-S, I'm at a loss for words.

BBQ Oyster with Mignonette Sauce . . .

Oysters on the Grill . . .

Open, O-p-e-n, O-P-E-N ! ! !

A Splendid Table . . .

Simple Garnish . . .

Maison Mignonette Sauce and Simple Garnish . . .

Serve It Forth . . .

Blissful Morsel . . .That look says it all.

Summer Sensation . . .

Cast of Characters:

Washington Peninsula-Willapa Bay Oysters
Maison Mignonette Sauce
Village Bakery - Sourdough French Baguette
Kunde Estate, 2004 Chardonnay Reserve
Fresh Eureka Lemons - Farmers' Market
Fresh Parsley - Home Garden
Oyster Shucker
Ander's BBQ Expertise

Barbecued Oysters with Maison Mignonette (min-yon-et) Sauce

Ingredients:

1/4 cup Rice Wine Vinegar
1/4 cup Sherry Vinegar, (La Bodega Vinagre de Jerez)
1/4 cup fresh lime juice
1 small shallot, finely minced
1 clove garlic, finely minced
1 jalapeño or serrano chile pepper, seeds and ribs removed, finely minced
1/8 cup Flat-leafed Parsley, finely chopped
1 teaspoon freshly ground pepper
1/4 teaspoon salt

36 fresh oysters, unshucked

Method:

Whisk together Rice Wine Vinegar through salt in a small bowl. Set aside.

Scrub oysters with a stiff brush under running water. Insert an oyster knife into the hinged edge of each oyster; twist knife handle back and forth until top shell is loose. Slide oyster knife along the bottom of the top shell to detach muscle. Remove and discard top shell, keeping the oyster in the deeper bottom shell with "oyster liqueur".

Place oysters on grill, without grill lid, over high heat (400° to 500°) 2-3 minutes, depending on size. Remove oysters from grill with tongs, being careful not to spill "oyster liqueur". Spoon about 1 teaspoon mignonette sauce over each oyster. Serve immediately with sourdough French baguette. Use bread to "sop" up the "oyster liqueur" and mignonette sauce combination.

Yield: 4 to 6 servings

Adapted from:
Coastal Living, MAY 2000

Life is a banquet, my friends.

Green Papaya Salad

2006-07-26T08:00:00.000-07:00

Thai-Laos Green Papaya Salad . . .

The heat seems to be waning a bit. Just a tad. It is with great appreciation we have friends like Phil and Liz. They have invited us over the last several days to keep cool by the waters of their community swimming pool. It is a tremendous relief when I slowly plunge myself into the deep coolness of the water.

Yesterday, as a token of our gratitude, I offered to make a simple lunch. Phil and Liz are fellow foodies. They have discriminating palates. Therefore, a sandwich was not going to cut it. Instead, I prepared an exotic blend of flavors. Green Papaya salad is refreshing, delicious and colorful. I enjoy putting it together. It allows me to bring out the mandoline and play with this gadget to my heart's content. Its dressing is simple and light, spicy and tangy, perky and bright.

We accompanied the salad with a fresh batch of crispy fried chicken, straight out of the fryer, courtesy of the market around the corner. That first bite spoke to me of Summer....

Thai-Laos Green Papaya Salad (Som Tam)

Ingredients:

4-6 Thai bird chile peppers
3 cloves garlic, peeled
2 Tbs. small dried shrimp (Soak in warm water for 5 minutes)
4 cups unripe green papaya, peeled and julienned
1 cup cut Asian long beans - 1 1/2-inch-long segments
2 julienned carrot
1/2 cup cilantro, chopped
1/4 cup mint, chopped
Juice of 4-6 limes, to taste
4-6 Tbs. fish sauce, to taste
2-3 Tbs. palm sugar, melted with 1 Tbs. water into a thick syrup - use as needed
12 cherry tomatoes, halved
1/4 cup chopped unsalted roasted peanuts (optional, as garnish)

Method:

Prepare the ingredients as indicated. A mandoline with julienne blade or the shredder feature of a food processor works well.

Divide the ingredients into two batches and make each batch as follows. Using a large clay mortar with a wooden pestle, pound the garlic and bird chile peppers to a paste. Add the dried shrimp and long beans and pound to bruise. Follow with the green papaya and carrot. Stir well with a spoon and pound to bruise the vegetables so that they absorb the heat and flavor of the chile peppers and garlic.

Add the lime juice, fish sauce and palm sugar. Stir and pound a bit more to blend the vegetables with the flavorings and seasonings. Taste and adjust flavors to the desired hot-sour-sweet-and-salty combination. Then add the cherry tomato halves, fresh cilantro and fresh mint, stir and bruise lightly to blend in with the rest of the salad. Transfer to a serving plate and sprinkle with peanuts.

Serves 6-8.

I served this once at a summer picnic a couple of years ago. It was placed on the potluck buffet table with other cold salads. I heard someone ask, "What kind of noodles are these?" I chuckled as I watched the guest nibble and try to figure out what it was. She kept getting up for more "veggie noodles".

Life is a banquet, my friends.

All Things Green - Part 2

2006-07-23T00:23:00.000-07:00

As a Contributing Editor in the Food and Drink section of BlogHer.org, Sam of "Becks and Posh" made mention of this and this in her recent update of what's hot, "Sound Gardens".

"BlogHer.Org" is a fantastic community of women "bloghers." Their second annual BlogHer Conference begins Friday, July 28th in San Jose, California.

It was truly a pleasant surprise to see "Little Ol' Me" included with other notable "green-fingered" bloggers out there in the blogosphere. I'm soooooo tickled! Thanks for the shout out, Sam!

More "Garden Gab" . . .

Gypsy Sweet Pepper . . .

The Gypsy Sweet Pepper has become a venerable annual planted in the garden. When ripened, it is a beautiful shiny red ornament, "a red flag", if you will, announcing the anticipation of the harvest soon to come. We slice them up raw and throw them in salads or include them as a crudité that accompanies a creamy, "Can't-help-but-double-dip" Dip. We roast some of the bounty and preserve them for winter use. I make a Spanish Paella garnishing my signature dish using our home grown peppers. They are also delicious as a stuffed pepper filled with sausage, cheese and rice. It is then braised in a savory tomato sauce made from the heirlooms grown in the garden.

French Rockette or Italian Arugula...

Ander likes to nibble on this aromatic, nutty, peppery, slighty bitter green as he tends the garden. We make a simple salad tossed with very little dressing made of a full flavored olive oil, wine vinegar, salt and pepper. Then we throw in a handful of cherry tomatoes. We often use arugula in the same manner we use Sweet Basilico. It makes an excellent "pesto" when the Sweet Basil leaves are scarce.

Globe Artichoke . . .

We have only a couple of these plants, but they put out a good number of orbs that keep us satisfied during their short window of appearance. We steam them in a basket that sits over boiling water infused with crushed garlic, sliced lemons, and bay leaves. For a dipping sauce, I prepare an aioli in the traditional Provençal method using a mortar and pestle. When cooked, you pull off each leaf from the base of the orb with gusto. A scant of aioli is scooped onto the end of the leaf. The tender end is then scraped off with the edge of your teeth. You repeat this process until you reach the "choke", which is the fuzzy, hairy things that come up in a cone shape from the center of the base. Using a spoon, scoop and remove the "choke" from the base, as it is inedible and you can literally "choke" on them. Once you remove all the fuzzy, hairy stuff, you are left with the "heart of the artichoke". Ahhh, this is the pièce de résisitance. I like to slather the aioli into the center cup and have at it. It is a very sensual vegetable to eat. It's like the Dance of a Thousand Veils.

Sweet Basilico . . .

I can't say enough about this popular beauty. So I'll keep it short and sweet. I love the scent of the Sweet Basil perfume as I pinch the leaves to encourage fuller growth. I learned this old trick from my Dad. He used to say "a tall plant doesn't necessarily equate to a large plant. A large plant is determined by the bounty it provides." Makes sense to me. I like the plants to be short and bushy, they provide a lot of leaves. Hence, more pesto to please you, my dearies. We also have the "lettuce leaf" varietal. It lives up to its name and is often used as a lettuce layered between grilled slices of eggplant and roasted bell peppers, draped with melting Mozarella, Provolone or Emmanthaler cheese, dressed with a swoop of pesto and aioli, all tucked between two segments of crusty ciabatta. (Oh, Lordie, I want a "Pan Bagna", right now.)

Swiss Chard . . .

Swiss Chard is like the "girlfriend" you take with you to all the parties. She’s dependable and trustworthy. She never surprises you or let's you down. She is steady and reliable. She fits in all manner of occasions. She’s versatile. She can be the life of the party and hold things together. Or, she can sit back and just be part of the clan. She’s an all-around, multipurpose, handy-dandy veggie to have in the garden. Besides, what we can’t use, “the girlie-girls” get to enjoy them.

Swiss Chard Flan (Crema Della Bietola)

Ingredients:

• 4 to 5 packed cups cooked Swiss chard leaves only, (save ribs for later use)
• 1 cup chopped onions
• 1 clove of crushed garlic
• 1 Tbsp olive oil
• 4 Tbsp butter
• Salt and freshly ground pepper
• 1 pound thinly sliced flavorful ham (I indulge in thin slices of Jamon de Serrano or prosciutto.)
• 1/4 pound Provolone cheese
• 1/4 pound Mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 2 cups half and half
• 8 eggs

Method:

In a buttered baking dish 4 to 5 inches high, place a buttered piece of parchment paper cut to fit the bottom of the dish. Squeeze moisture out of the chard; chop. In a sauté pan, heat olive oil and 2 tablespoons of the butter. Add crushed garlic and chopped onions. Cook until onions are translucent. Do not let garlic brown, as it will impart a bitter taste. Add chard, raise heat to high, and, stirring constantly, cook until moisture is evaporated. Season with salt and pepper and set aside.

Cut the ham into 1-inch-wide strips, and cook until lightly browned in the remaining butter, set aside. (If using Jamon de Serrano or prosciutto, no need to cook.) Grate the Provolone and Mozzarella cheeses and combine with the Parmesan. Puree the ricotta cheese with the half and half. In a large bowl, beat the eggs until smooth. Gradually add ricotta cheese mixture to bowl and incorporate with eggs. Season custard mixture with salt and pepper, to taste.

Place one-third of the grated cheeses in the bottom of the baking dish. Drizzle some of the custard mixture on top. Place a third of the ham slices across the cheese, drizzling a little custard mixture in among them. Place a third of the Swiss chard on the ham; coat with custard. Repeat the layering, pouring custard on each layer. (The custard holds the layers together.)

Top with waxed paper and foil. Place baking dish in a roasting pan, pour boiling water halfway up the sides of the dish, and bake for 1 hour in a preheated 350-degree F. oven. Turn heat up to 400 degrees F. and bake 30 minutes longer. Uncover for the last 10 minutes. Allow more time if you use a higher dish. When the custard sides have come away from the edges of the dish, and when the center tests dry, the custard is done. Place on a rack for 15 to 20 minutes. Unmold onto a serving platter or if serving cold, slice into squares for individual appetizers. Can be serve hot, at room temperature or cold.

Yield: 8 to 12 servings

With the weather the way it's been lately, record high of 113 degrees F., I'd recommend to save the "Swiss Chard Flan" for a cool autumn evening. Pairs well with a 2003 Teruzzi & Puthod Vernaccia de San Gimignano. Vernaccia is one of Tuscany's oldest and noblest wines.

"If you would be happy all your life, plant a garden"...Chinese Proverb ...

Life is a garden, my friends. Be Happy!

MadEater's Mid-Summer Melon Gazpacho

2006-07-21T00:12:00.000-07:00

The heatwave doesn't seem like it's going to wane any time soon, so who wants to be standing in the heat of the kitchen? Not I.

Inspired by "COOKIECRUMB" at I'm Mad and I Eat, I made this for dinner last night. I got a new gadget that was similar to the one I saw in my Mom's kitchen gadget drawer. So I took to the melons with this,

Can you name this?

First one of my fellow food bloggers to name this, gets one. Give me your answer in the Comments. Are there any other ways to use this thingamajig-gizmo-doohickey? Perhaps curl butter? Zest citrus? Cut cheese?

COOKIECRUMB has one coming to her via snail-mail.

Since I came up with the recipe as I was leaving a comment for CC's post, I'm re-naming it "MadEater's Mid-Summer Melon Gazpacho".

Oh, BTW, I'v been awarded Best Recipe. (See Comments here.)

"I'd like to thank the academy - the CCA, that is. Yup, I still got it, baby." (She said modestly.) :-)

MadEater's Mid-Summer Melon Gazpacho

Ingredients:

A variety of melons, shaved or diced
"Ice cold" milk, enough to cover
A drizzle of honey, to sweeten, if desired
Garnish with sprig of mint

Variation: Purée half the quantity of melon, add dices of remaining melons. Mix in cold milk. Chill before serving. Drizzle with honey. Dollop with Greek Yoghurt. Garnish with sprig of mint.

Over the Top: A sprinkle of crispy cereal, granola or "cookiecrumbs", such as "Amaretti"

All it takes is a bit of inspiration to get those creative juices flowing. Go ahead, get started. Be CREATIVE!

What inspires you? Leave a comment. I'd like to know.

Passport Party - Block Party #12

2006-07-20T22:42:00.000-07:00

Happy 1st Anniversary!!!

Stephanie over at Dispensing Happiness is hosting the Block Party #12. This month's theme is a Passport Party and Stephanie tells us "we're traveling to our favorite places by way of the kitchen, with bites and drinks from our favorite countries."

I have several favorite places I've traveled to. But there is no other place does my heart beat faster for than the country of ESPAÑA. The homeland of my ancestors. (Look here.)

The last time I used my passport was when I traveled through France and Spain. Although I did extensive food and cultural research in Paris, Provence and the Camargue region of France, it was on the Iberian Peninsula that I was enchanted by the gastronomy of Spain.

So, my friends and fellow food bloggers, I bring to our celebration banquet a selection of “Tapas” and for added refreshment, to quench the summer heat, a satisfying and satiating “Sangria”.

SALUD!

Tapas Platter

Boquerones on Pan Tostado
Carrot, Melon and Radish Coolers
Cured Olives
Stinging Nettle Cheese
Sliced Fruit

Spanish Sangria

Ingredients:

• 1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
• 1 Lemon cut into wedges
• 1 Orange cut into wedges
• 1 Lime cut into wedges
• 2 Tbsp sugar
• Splash of orange juice
• 2 Shots of gin, rum or brandy or 1 Shot of each type of liquor
• 1 Cup of sliced strawberries or raspberries
• 1 Small can of diced pineapples (with juice)
• 4 Cups ginger ale

Method:

Pour wine in the pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar, orange juice and gin. Chill overnight.

Add ginger ale and ice just before serving. If you'd like to serve right away, use chilled red wine and serve over lots of ice. However, remember that the best Sangrias are chilled around 24 hours in the refrigerator - allowing the flavors to really marinate into each other.

Adapted from:
Stacy Slinkard
Your Guide to Wine
wine.about.com

Score: Blue Jay - 2, Little Ol' Me - ZERO

2006-07-20T09:38:00.000-07:00

Tomorrow was too late. Story of my life.

I shoulda plucked them when I had a chance. Look what I found this morning.

The Little F'r took off with one and left the other just to taunt me.

Hmmmm, reminds me of that movie "Caddy Shack".

And so it begins . . .

GAME ON ! ! !

Battle with the Blue Jays

2006-07-19T18:33:00.000-07:00

I heard the annoying screech of the blue jay sitting on the branch of the fig tree. I thought to myself, "It's too early in the season for them to be sitting up there."

And . . . then . . . I . . . spied . . .

THIS and . . .

THIS!

Every year, we battle it out with the neighborhood Blue Jays. A flock of unruly creatures. They sit in waiting on the high wire lines or across the way on the branch of an old oak tree. Waiting. Waiting. Waiting. Just when they think the coast is clear, they take wing into the canopy of the thick foliage of the lone fig tree. They find a convenient branch where they can perch their feathered tushy and begin pecking at the just ripe fruit of the Brown Turkey Fig. I don’t mind so much that they partake on SOME of the fruit, especially the ones that are too high for us to reach. (Our attempts are futile and results “fruitless” [Forgive the pun], even if we are on the last rung of the rickety old ladder.) It’s that they peck a couple of times here, move on to the next fruit and peck, then repeat on to the next, etc. We end up with half the fruit pecked out, the remainder exposed and left to spoil. That’s a waste of perfectly good fruit. Rather than throw a way too cumbersome net over the tree, as commercial growers do, we prefer to battle it out using noise to scare the Jays away. Sometimes, I wonder what the neighbors may think when they see either Ander or myself, stepping out of the house with hands clapping, arms flailing about, feet stomping and whooping it up against the fig tree as an effort to shoo these bothersome birds away. I can just hear them saying, “There they are, A & A, whooping it up, again, for whatever-the-H, reason.”

We’re a fun couple, to say the least. A fine pair, I’d say.

Anyway, there they are, a couple of fine figs. A fine pair, indeed.

Tomorrow won’t be soon enough to pluck them off their branch. Although, enough for us.

One for Ander and one for little ol’ Me.

Life is a banquet, my friends.

All Things Green - Part I

2006-07-18T19:23:00.000-07:00

As I promised, in Garden Gab, an update on the progress of the garden as follows.

"A picture paints a thousand words" . . .

Garden Progress . . .

Delicate Yellow Pear . . .

Future Green Tomato Chutney . . .

Peppers and Beans . . .

Pepper, Squash and Lemon Cukes . . .

There's something to say about "bio-diversity" . . .

To Be Continued . . .

MythBuster . . . Filipino Food Fattening?

2006-07-17T20:32:00.000-07:00

Fresh Marungay Leaves. . .

It has been a week since the "greet and meet" with Clotilde and Maxence at the Place Pigalle.

We walked into the smoky bar and found ourselves amongst the friends and fellow bloggers that came to see Clotilde and Maxence. After introducing Ander and myself to her, Clotilde kindly asked, "Where are you from originally?" I answered, "Originally, from the Philippines, but I was raised here in the States." Maxence eyes lit up and began to tell us of his "step-mother" being part Filipino and that they were VERY familiar with Filipino Foods. I was very pleased to hear that. I felt an instant rapport and familiarity. Another blogger, Ch., acknowledged and joined the conversation, nodding her head and stating, "Filipino food is like Japanese food." Somehow, growing up on the Filipino food my Mom and Dad prepared for us did not remind me of Japanese food.

Yet, another C&Z friend, interjected with a strong, "Filipino food is soooooooo fattening." A statement that had me hopping up on the fence. Is Filipino Food Fattening? You see, (I am making only a general observation and of my opinion, no stereotyping here) most Filipino Folk are not FAT. (BTW, I am my Father's daughter and inherited his genes. I'm like the "Little Teapot". So, no, you won't actually see me "hopping on the fence" any time soon. LOL!)

On one side, I find that the "fattening" aspect could be the amount consumed by individual Pinoy. On the other side, perhaps the type of ingredients and methods of cooking will factor into the equation. I would like to explore this conundrum. (Future posts will explore ingredients and methods.) Let's start with volume consumption. My Father would insist on having the "Trinity" on the dining table. That would consist of "fish, pork and beef" or "chicken, pork and beef" or any combination of "3" types of entrées. Side dishes would include vegetables and the staple of "fresh" steamed rice. We would cook the rice either in a huge rice cooker that "ALL" Filipino families had or in a reliable saucepan capable of holding a few cups of cooked rice. Back in the old days, we used to buy 50 Lb. bags of CalRose rice at a time on our monthly expedition to the “Cah-mee-sAH-ree” on the Naval Base. I remember following, in tow, behind my Mother with a second grocery cart as she proceeded to fill the first cart with the essentials; meat, milk, bread, rice, etc. My cart would hold, vegetables, cereals, laundry detergent, etc.

In most recent years, my family has become more nutritionally aware of what we eat. Having lost my Father to complications due to Diabetes, we have modified our food consumption and the use of sugar, salt, fats and carbohydrates. We still have our comfort foods, but use ingredients that are healthier and beneficial. For example, instead of using the CalRose short-grain, starchy rice, we use a long-grain rice, such as, the fragrant Jasmine rice. Sometimes, we’ll indulge with the nutty Brown rice. One of my sisters combines both when serving rice to her family. We don’t eat as much red meat as in the past, and we don’t require the “Trinity” on the table unless it’s a big family celebration to bring on the occasion. We are pleased with what we place on our banquet table. Everything in moderation, of course.

Since we’re “havin’ a heat wave” in the North Bay, we are not inclined to cook much in our little cottage. However, I did spy some fresh “Marungay” leaves at the Asian Mart and thought of my sweet, adoring Mom. She loves this “vegetable” and can’t get enough of it. It is not indigenous to this country and is flown in from Hawaii. My Uncle W, living in Honolulu, sends to my Mom, foiled wrapped packages of branches he cuts from his tree, whenever one of us visits Oahu. We cross our fingers when going through the Ag section of Customs.

My Mom is from the Philippine Province of Ilocos Sur. She grew up in the City of Manila and did not have much experience in the kitchen. She was raised in a privileged home and only concentrated on her studies. Mom didn’t learn to cook until AFTER she married my Dad. This is one of the simple “comfort” dishes I make whenever I’m homesick for my Mom’s cooking. It is called “la uya” in the Ilocos region. I learned it as “Chicken Tinola”. My version did not include Green Papaya, but rather the carrots and potatoes I needed to use up from my veggie-bin. Besides, I didn’t want to drive all the way back to Asia Mart, therefore, conserving the gas that would take me on the 10 mile roundtrip.

Chicken Tinola with Marungay Leaves . . .

Chicken Tinola (Chicken Papaya)

Ingredients:

2 tablespoons Cooking Oil
1 small piece Ginger, sliced thin
2 cloves crushed Garlic
2 lbs. Chicken, cut into serving pieces
2 small Green Papayas, cut into chunks
1 cup Water
2 cups Chicken stock
2 cups Marungay Leaves
Salt and pepper, to taste

Method:

Sauté ginger and garlic in oil, add onion. Add chicken and allow to brown. Season with salt and pepper. Cover
and let simmer for 5-10 minutes. Add a little water if necessary to prevent scorching. Add remaining water and chicken stock. Let simmer until chicken is cooked tender. Add papaya. Cook 5 minutes. Add Marungay leaves and cook 2-3 additional minutes. Serve hot with steamed rice.

Yield: 6 servings

Variations: When Green Papaya is unavailable, substitute with Chayote Squash. When Marungay leaves are unavailable, substitute with tender pepper leaves.

NOTE: The Marungay leaves must be picked off the stems and branches. It is a very painstaking chore and only a Darling Husband, like Ander, would endure the hour or so it took for him to strip the leaves off the stems. He has a method. Patience, my friends, is indeed, a virtue when it comes to this dish.

And don't laugh...I have a habit of combining both starches, rice and potatoes on my plate. It's a habit I'm trying to break. Ander is expert at pointing this out to me.

Besides the oil and the chicken fat that provides the "flavor" factor in this dish, would you consider it "Fattening"?. We can always strip the skin off the chicken before cooking to eliminate the fat in the equation, since we are adding chicken stock for additional flavor. How much chicken flavor do you really need in a chicken soup?

Leave a comment, I want to know...

Happy Birthday to ME!

2006-07-15T05:55:00.000-07:00

We're going to Paris ala San Francisco!

To be continued . . . .

Happy Birthday to Ander !

2006-07-13T00:12:00.000-07:00

Happy Birthday, My Darling, Ander . . .

Better Late, Than Never . . .

2006-07-12T10:43:00.000-07:00

Keeping my word and being my father's daughter, after all, I completed the assembly of the "Crostini with Gorgonzola, Carmelized Onions and Fig Jam" as mentioned here

And . . .

Mentioned . . . here

Ander and I invited ourselves back "under the oaks" and shared these delights with Theo and Nancy. Pairs well with 2004 Kathryn Kennedy Sauvignon Blanc or for an elegant indulgence, 2001 d'Yquem Sauterne.

Sharing is Caring . . .

2006-07-12T09:42:00.000-07:00

When ambition gets the best of me, I tend to throw caution to the wind. We were invited to Theo and Nancy’s for their Annual “First of the Summer” gathering “Under the Oaks”.

Under the Oaks . . .

In my previous post, I made mention of the “Crostini with Gorgonzola, Carmelized Onions and Fig Jam”. I even included the recipe should you wish to partake in the most delicious nibble. The multiple layers of flavors tickles the palate with bursts of sweet and savory, crunch and munch and lip smackin’ good. You can’t have just one. (Look here.)

So what happened to the absent appetizer? I ran out of time. Yes, shame on me. This culinary school trained professional ran-out-of-time! No excuses. Just didn’t get the ball rollin’.

I had the pasta dish assembled and plated. I had transformed the Artisan Bakery Sourdough Baguette into toasted crostini. The Gorgonzola spread was blended and ready to “shmear”. The coveted Fig Confiture was pulled from the pantry shelf. The onion marmalade sat cooling on the burner. So what happened to assembly? Ander calling out “It’s 2:00PM and cars are turning into the driveway! Do you really have to wash your hair? You’re gonna wear a hat anyway! C’mon, woman, get the lead out! I’m H-U-N-G-A-R-Y!!!” I return with “Uh-huh…I’m coming, Dear”, straining to keep both middle digits clenched in my hand. Since the Oaks are just around the bend of the driveway, I proceeded to make a substitute on the spot – “Crunchy Carrots with Fresh Dill Salad”. Wouldn’t you know, it became the hit of the potluck buffet. A hit, I say, as it distinguished itself by guest making compliments and asking “How did you make this?” This question, which I’m often posed with, translates to “May I have the recipe?”

Pasta and Carrots . . .

We were pleasantly entertained by the different guests in attendance. It was nice to meet new acquaintances, such as lovely Ruth who taught us the game of "fruit basket" and sang to us of “where paw-paws grow.” I had a rare opportunity to pull trivia out of the annals of my brain. I explained, “A paw-paw is the largest edible fruit native to America. The fruit appears plump, similar to the mango or papaya and has the same flavor profile as the cherimoya or custard apple. “

Lovely Ruth . . .

We also had the chance to catch up with old community comrades like John and Karen, Nancy and Harold. John, with his handy-dandy digital, captured several “candid” moments. Karen, sweet and charming, sharing the accounts of a doting aunt to her teenage nephew, Spencer. Nancy, vivacious and fun personality kept our table lively. Chairs kept getting pulled up alongside each other. Harold, being a Navy man, and I exchanged tales of Naval activities I’d heard from my father. Harold revealed some of his own adventures during his time in the service. There was a certain familiar glint in his eyes when I mentioned the “shellback” ritual. This is a ceremonial occurrence when “pollywogs” cross the Equator. One thing I learned from my Father, I have become skilled in getting to know people and encouraging their spirit to come forward. I always enjoy hearing their stories and seeing the joy on their faces when memories of things past arise.

Harold . . .

While training at the CCA, a favorite instructor told me, “As a trained chef, it is expected to guard your best recipes”. However, it is in my nature, I am my Father’s daughter, after all, to share my gifts. I introduced our group to the allure of Limoncello and how it is the traditional thirst-quencher of the Italian Amalfi Coast. I served up samples of Bellini’s made with Sir William Pear purée and our local Paradise Ridge, Blanc de Blanc “champagne”, explaining that the original cocktail was created at Harry’s Bar in Venice. The original is customarily made with White Peach fruit purée or juice and the Italian Sparkling Wine, Prosecco.

And now, without further ado, I share my recipe for “Crunchy Carrots with Fresh Dill Salad”.

Dear Nancy and Harold,

Below is the recipe I promised you. Hope your family reunion at "Lake Paw-Paw" is full of fun and adventure. Bon Voyage!

Chef Anni

CRUNCHY CARROTS WITH FRESH DILL SALAD
(NOTE: Ander and I first tasted this delightful side dish at a quaint California café. Upon asking for the recipe, they denied me the pleasure. Making the most of my culinary training and Food Science background, I began to dissect the savory dish to come up with a recipe of my own.)

Special Equipment: Mandoline or VERY sharp knife and proficient knife skills

Ingredients:

6 large Fresh Carrots, thinly sliced
2 cloves Fresh Garlic, finely minced
1/4 cup Fresh Dill, finely chopped, fronds only, no stems
1/4 cup Fresh Italian or Flat-leafed Parsley, finely chopped, leaves only, no stems
1 large Fresh Lemon, zest and juice
6 Tbl. Extra Virgin Olive Oil
Salt and Pepper, to taste

Method:

Combine garlic, lemon juice, zest and Extra Virgin Olive Oil in a large bowl to make a marinade or vinaigrette. Add thinly sliced carrots, fine chopped dill and parsley. Toss all together. Salt and pepper, to taste. Can be served at room temperature or chilled.

Yield: Approx. 4 – 6 servings.

Variation: I also like to include thinly sliced radishes for a colorful display. As an hors d’oeuvre, I spread sweet butter on a slice of rustic bread and place the herbed carrots/radishes on top. Pairs well with Kunde Estate Chardonnay.

Chocolate and Zucchini at the Place Pigalle

2006-07-11T09:04:00.000-07:00

Clotilde and Maxence . . .

We were able to catch up with Clotilde and Maxence (Yes, of THEEEEEEEE One and OOOOOONLY "Chocolate and Zucchini") at the Place Pigalle for a birthday toast. A charming couple, indeed! They are all that I had imagined they would be, very down to earth, friendly and engaging. They ARE good people! Warm fuzzies. . .Good huggers!

Clotilde and Ander . . .

We also met other C&Z fans, Joanne, Elizabeth, Charlotte and Derrick of an obsession with food".

It seemed a fun night had by all.

Clotilde and Maxence return to Paris today. According to "Max", they enjoyed their trip tremendously!

Merci Beaucoup, Clotilde and Maxence for toasting our upcoming birthdays this weekend ! ! ! We hope you enjoy your souvenirs.

Go FIG - er . . .

2006-07-09T05:09:00.000-07:00

BEFORE harvest . . . 2006 Crop

AFTER harvest . . . 2005 Crop

Here's what it looks like when we harvest this varietal. Commonly grown in the southern British Isles, the reddish-brown skinned fruit known as the Brown Turkey, gives us two harvests. First in the late summer, where "huge", bulbous fruit are coveted, yet hoarded, only to be shared as "Fresh Fig and Ricotta Cheese Tart" (Recipe to be included in forthcoming post). The second harvest, usually early October, yields smaller fruit, yet condensed with sweetness and thick flesh, readily awaiting to be put-up and preserved into Anni's award-winning fig confiture.

Kim, for your eyes only, daaaahling! Your name is reserved with the first batch of Fig jam...

We're invited to a garden party, "under the Oaks", at Theo and Nancy's. This is what we're bringing for all to enjoy - "Crostini with Gorgonzola, Carmelized Onions and Fig Jam" - (Photo to be included in next post). Naturally, the fresh thyme used in this recipe will be gently plucked from our herb garden.

Garden Thyme . . .

Crostini with Gorgonzola, Caramelized Onions, and Fig Jam

Ingredients:

1/2 jar or 6 ounces of Anni's award-winning Fig Confiture (or purchased fig jam)
Cooking spray
2 cups vertically sliced sweet onion (Vidalia, Walla Walla or Maui)
1 teaspoon balsamic vinegar
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/2 cup water (optional)
1/2 cup (4 ounces) Gorgonzola cheese, softened
24 (1-inch-thick) slices diagonally cut French bread baguette, toasted (about 12 ounces)
1 teaspoon fresh thyme leaves

Method:

To prepare onions, heat a large nonstick skillet coated with cooking spray over medium heat. Add onion, vinegar, 1/2 teaspoon thyme, and 1/4 teaspoon salt; cover and cook 5 minutes. Uncover and cook 20 minutes or until onion is deep golden brown, stirring occasionally. While onion cooks, add 1/2 cup water, 1/4 cup at a time, to keep onion from sticking to pan.

Spread 1 teaspoon cheese over each toasted baguette slice. Top each slice with about 1 teaspoon onion mixture and 1 teaspoon jam. Sprinkle evenly with thyme leaves.

Yield: 12 servings (serving size: 2 crostini)

Adapted from:
Cooking Light, SEPTEMBER 2003

Take a picture. It lasts longer . . .

2006-07-08T08:33:00.000-07:00

Thai Taste Trio . . .

I got B-U-S-T-E-D taking this picture at one of our favorite Thai restaurants. As soon as the flash went off and the photo safely emblazened on the 512MB memory card, I felt firm hands on my shoulders. "Anni . . .What are you doing?", Ted exclaimed with a nervous smile, as I tucked my digital Olympus gingerly into my purse. I appreciate the "concern" some eateries have when it comes to "over-zealous" photomongers. I try not to make a routine of this practice. I calmy explained its purpose, utilizing it for this post and provided the blog address for Ted to check out.

We've known Ted and Nancy for a few years now since discovering their quaint, intimate (approx. 10 tables) restaurant. They serve pure, "authentic" Thai dishes. I say, "authentic" because they make their own curry in-house. Fresh, not packaged. They bring back hard-to-find, unusual and unique ingredients when returning from the trips to their native Thailand. Always friendly and welcoming, Ted takes care of the "front" of the house, while diminutive Chef Nancy takes full control of the "epicenter".

Whenever we've been out of town and want to surround ourselves with familiarity, we go to Thai Taste restaurant. The menu offers a variety of handmade curry selections, savory appetizers and an assortment of loacal wines as well as the quintessential Singha Thai Beer. It's brought out "frosty cold" with a logo-ed glass. Everything on the menu is delicious, we've tried almost all dishes. Every once in a while, when it slows down, Chef Nancy will take the time to stop by our table to catch up on things. She's made a habit of sending out (off the menu-reserved for back of the house only) items to our table that make your palate dance and eye's roll back in pure pleasure.

Shortly after the place received an outstanding review by our local restaurant critic, we would have to wait 20-30 minutes for one of the mahogany stained tables. It was worth the wait. . .

Our standard trio, Green Curry Chicken, Pad Phrik Khing and Garlic Pork, all accompanied with steamed rice, did not disappoint our appetites. Ander raved about the chile heat of the Phrik Khing. "It's just right." I did notice, although the Green Curry lacked the slivers of Kaffir Lime leaves, it still carried the flavors well. Perhaps, Nancy, placed a few extra leaves of Thai basil, to compensate. I love ladling through the coconut-green curry broth to spoon out the firm pearls of peas onto the white background of the hot, steaming rice.

Dessert offerings are simple. Sweetened, sticky rice with fresh mangoes. My favorite, coconut-pineapple ice cream with banana fritters.

I read somewhere that it is custom that only one dish should be consumed on your plate at a time. However, this purist, likes to mingle and meld the fragrant and full flavors of our favorite dishes. It's quite satisfying. It's quite comforting. It makes me feel at home . . .

Thai Taste Restaurant
(707) 526-3888
170 Farmers Ln # 8
Santa Rosa, CA 95405

Rockie Mountain High

2006-06-30T09:10:00.000-07:00

Colorado Rockies . . .

My darling, Ander, is back home...

Being at such a high altitude for the last couple of weeks requires him to aclimate to the comforts of home. As soon as he arrived, he was in the garden tending to "the girlie-girls". He did give me a thumbs up that I maintained the garden in very good condition. I didn't kill any plants. LOL! I mentioned the hose issue only to learn that there was a new hose that was generously gifted to us by our kind neighbors, Theo and Nancy. (I wrote about them here. ) Ander just hadn't changed the hoses before he left. Thanks, Honey. It's all good. He's home now and can take over the garden chores. I won't mind "hand watering" when needed. I kind of like the "Zen" mode. But then again, I get that in my kitchen. There's nothing like chopping vegetables, stirring a pot or tossing a sauté pan and smelling the aromas of what I'm preparing that brings this gal to her element.

I love to cook. I love to create new recipes. I love canning and preserving. I love baking. I love cookbooks. I love kitchen gadgets. I love wine. I love spices. I love fresh herbs. I love fresh gathered eggs. I love farmers markets. I love to cook for family and friends. I love a banquet.

I love my Ander. Welcome home, my darling.

got fork?

2006-06-28T20:50:00.000-07:00

When a fork isn't handy . . . use a spoon.

BEST EVER CARROT CAKE

Ingedients:

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans

Cream Cheese Frosting:

3 1/2 cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans

Method:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, crushed pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Garden Gab

2006-06-27T20:07:00.000-07:00

Planted in the above-ground pond in front of the house. We placed this plant in the pond in honor of our nieces, K, G, S, and K2. Pretty in Pink.

Ander is expected home in the next couple of days. I am excited for my darling hubby to be home. Since he’s been gone, I’ve had to take care of the “girlie-girls”. This entails waking up at dawn, open the gates to the backyard, open the gate to the coop, throw out grain and feed for the day, gather the eggs the girls have laid that day, close the gates at dark. These days it doesn’t get dark until after 9:00PM. I have to leave a post-it on the door to remind me the last task I need to do before locking the doors and windows for the night.

"The Girlie-Girls" . . .

Over the last week and a half, I’ve gotten to get to know the girls a little better. There is one hen that greets me with a peck on the back of my hand. I call her “Pekker”. In the past, we had the habit of naming the hens as they matured from their “pullet” stage. Since we don’t have a rooster, (as mentioned in a previous post, Ander is “the Rooster”), we resort to getting new hens when they are at about 3 months old. They are separated from the older hens for 3-4 months until they get big enough to protect themselves. As there is a pecking order among this breed of fowl, the young hens must fend for themselves. “Survivor of the fittest”, truly applies here. Ander’s theory has been to purchase the same “varietal” of hens, as “Birds of a feather, stick together”. We no longer name the hens, as there are too many to identify one from the other. However, the original Araucanas, Bella, Brava and Boca have remained distinguished. They lay beautiful green-blue eggs.

Thyme on my hands...

I also have to water the summer garden of numerous vegetables, herbs, cacti and flowers. They include, 67 varied heirloom tomato plants, 12 Tromboco squash, 16 lemon cukes, over 3 dozen bean plants, 48 pepper plants (sweet, mild and chili), lettuce leaf basil, sweet basil, Oregano (Italian, Greek and Mexican – Yes, there is a difference), Sweet Marjoram, Yerba Buena (True Mint), Pineapple Mint, Thyme (English, Lemon and Silver), Sage, Italian Parsley, French Tarragon, Arugula, Cilantro, Rosemary and Bay Laurel bushes. The prizes of the garden are the Lemon Verbena Plants that have been nurtured into small trees from tiny little cuttings. They have been transplanted into fresh, nourished soil and progressively larger pots each season. (An upcoming post will explain why they are such a prized item.)

Prickly Pear Cactus . . .

Bordering the redwood and chain link fence lines are cactus plants that no one would ever think of eating. But, don’t be alarmed; we remove the cactus needles before preparing them for consumption. Ander makes his signature “Nopal Salsa” every summer. What we don’t consume during the season, I preserve for winter use. I have been collecting various scented geraniums the last several years. It’s always on my agenda to search and find unique scents during our travels. There is a certain mystical energy when walking through the garden that stimulates the senses and demands your attention.

The start of a good thing . . .

I don’t mind the chores of having such a vast garden. I learned to water at the wake of dawn, versus dusk. My first night of “hand watering”, the mosquitoes had a wonderful “buffet de moi”. Hand water you ask? There is a “Zen-like” nature that comes over you when holding a watering can over a young seedling sprinkling it with subsistence. One can meditate or simply daydream. It provides an escape. The sound of trickling water is indeed calming. Should you have the desire to water your garden with the end of the garden hose, may I make the suggestion of avoiding a used, yard sale find, taped in various degrees in a futile attempt to plug up the countless holes throughout the length of the rubber tube. Ander’s “good enough” methods will have to be reviewed. I have found myself throwing my head back in surprise of a squirt here and there. Suffering from a herniated disk, this practice is not a good thing. I found myself soaked on the first day of watering, which was welcomed comfort considering the sweltering heat of the morning. I know what to get him for his upcoming birthday. LOL!

Ander enjoys being in the garden. When he doesn’t have a paintbrush in hand or taking photographs, he is in his zone in the garden. Another lesson I’ve learned, Ander advised, not to water in the evening as it reduces the heat absorbed by the soil during the day. The rewards of watching the growth and progress of the plants are gratifying. The harvest is bountiful and those that we openhandedly share the gifts of the garden are truly grateful. We enjoy seeing the results of what the bounty provides. Even better, we get pleasure from the delightful meals that we get to share with family and friends.

In the next few weeks, I am sure to find inspiration to write about what offerings we are to discover in this amazing haven.

Happy Gardening!

Summer Has Made Her Mark

2006-06-22T22:40:00.000-07:00

The LCD reader outside the bank on the corner of 4th and Farmer's Lane read a scorching 112° Fahrenheit. According to the forecast, we expect more 3 digit temps in the next few days. S-I-Z-Z-L-I-N ! ! !

I’ve been bacheloretting it since last Thursday. My Darling Hubby, Ander, gets back from the Colorado Rockies sometime next week, depending on when and where the wildflowers bloom. He’s experiencing some inclement weather and is happy to hear he’s traipsing around the Rockies at 40° F. - 50° F.

Oliver’s Market has Bing Cherries at $2.99/Lb. as an Ad special.

So what’s a lonely girl to do on a hot summer night? Make bing cherry gelato, naturally. No need for hot fudge, caramel or even whipped cream. All this gal needs is the cherry on top. As fortune would have it…she gets pure cherry bliss in every bite.

Aaaaaahhh, the rapture…wanna taste?

Sharing is caring…

IT'S HERE!!!

2006-06-21T15:36:00.000-07:00

HAPPY 1ST DAY OF SUMMER!!!

Faux Pas Tu Café

2006-06-21T09:59:00.000-07:00

Eye Candy, For you Daaaahhhling....

CAVEAT: The names of the innocent have been protected. If they’re reading this, they know whom they are. Through my freedom of expression, I invoke my 1st amendment rights under the US Constitution Bill of Rights.

If there’s one thing that can get my undies in a bunch is RUDENESS without cause.

It was supposed to celebrate SS’s 40th birthday, She’s a really good friend of my sister, LJ. SS is also my friend, but I didn’t get an invitation. Still waiting for it in the mail. Yeah … right.

The invite stated the usual suspects; Who,What, Where and When. Yet, there was a twist. It included a request of $55 per person (Faux Pas #1). Upon receiving the invite, my sister, LJ, phoned me to ask, “Is this common? Is this a new trend?” I donned on my Holmes helmet to ask, “Is there special entertainment? Is it at a restaurant? Private home perhaps? Formal attire?” Frankly, when an event is being hosted by someone (a relative, dear friend, parents, etc…) the financial aspect is covered. There are no requests for monies…..Alas, with a great deal of apprehension; my sister submitted the $55 bucks. BTW, it was “Girls Only”. SS’s poor Dad wasn’t invited either. Good grief, it’s a birthday celebration, the 40th anniversary of the day of birth, an occasion, surely Dad was partly responsible for, right? (Faux Pas #2)

Since LJ, a couple of mutual friends and SS’s mother, Mrs. SS, lived an hour and a half away from the selected venue, they arranged to carpool together. The four members of the guest list traveled with excitement and eagerness for a night of celebration.

The majority of the guests met at SS’s little cottage on the Island and proceeded to stroll up the street to the café. The evening continued with customary fare one would expect from a Mediterranean spread; hummus, pita, dolmades, etc. Bottled water was provided at each table. Wine and cocktails were being ordered left and right. Laughter ensued and the celebration of SS’s 40th with 50 of her female friend revealed how much she was appreciated, admired and very well liked. After all, they forked out $55 each to attend this gathering. That comes to $2,750 the hostess collected to be able to put together this affair. (Pay attention to my emphasis here. It will play an important part in upcoming section.)

The fabulous four guests, (LJ, L, C and Mrs. SS) would partake in their pre-selected dinner entrée. There was a choice of either Rack-o-Lamb or Halibut with suitable side dishes. There was quite a bit of confusion as to who ordered what, with which side, etc. An order of rice pilaf was to accompany the Halibut, but instead, the flatfish was placed on top of mashed potatoes, leaving a monochromatic display for the perplexed guest. The servers were flit floating about with such flurry, the Party’s Hostess resorted to pulling out her Excel spreadsheet detailing the guest preferences to resolve some of the disorder. Once the muddled mess was handled, the festivities carried on. More wine and cocktails were ordered. LJ, L, C and Mrs. SS did not imbibe, but rather sipped on the modest water, tea or coffee. Dessert was presented and consumed. I would assert there was a chorus of “Happy Birthday” belted out, naturally, it’s a birthday, after all. Birthday gifts opened and marveled at. The evening comes to a close and the guests prepare to depart. As SS bids farewell to her guests at the front section of the café, the fabulous four remain in the eating area with the party’s hostess to gather opened birthday presents as they prepare to return to the little cottage on the Island. They are approached by the Co-owner of the café and immediately prevented from leaving. They are barred from their exit due to the unpaid “bar bill”. More confusion arises. The party’s hostess explains everything was already arranged and that beverages were included in the prepaid arrangements. The Co-owner plays ignorant and he arrogantly states, “no one is to leave until payment is made”. (Faux pas #3) THREE STRIKES!!!This should have been handled quietly, professionally and with consideration. After all, $2,750 and then “sum” was rendered for the night. Rather than make an ugly scene worse, the Fabulous Four are obligated to help. Out came the wallets and the “FANTASTIC FOUR” comes through and shells out the extortion money. They are allowed to pass and go home. There is no acknowledgement from the party’s hostess. HOW RUDE!

The frustrating fuss did not get passed the scrutiny of the guest-of-honor. SS curiously asks about the bizarre exchange between the “Fantastic Four” and the Co-Owner. Mrs. SS steps up to the plate and tells her daughter “in-your-face” head-on what happened. For the shame…SS is truly embarrassed and is quite contrite. What a way to make a memory of a moment…

In my humble, yet self-righteous opinion, this is the ultimate Faus Pas a hostess can make. SHE failed as “hostess with the mostest” that night. She should have handled the dreadful incident solely with the café personnel. Does she plan to make reparation to the Fantastic Four? I doubt it. It’s been three weeks and no sign of concession has been offered. Not even flowers as a gesture or token of thanks. (Faux Pas #4. At this point, who's counting?)

My sister declared that in “our family and circle of friends” there is never a demand for an entrance fee to celebrate our festivities. And believe me, when we throw a party, you’ll want to see that invitation in the mail. We lay out a full banquet, that’s for sure!

One thing I am certain, the café has lost a customer in me and hopefully, through this forum any future potential customers. This clamor call is to WARN any and all who plan to venture out to this establishment. Make sure you know what you’re getting yourself into. Make sure you know that customer satisfaction is not part of their practice. Clearly, the Co-owner only had the intent to fill his pocket with margin. The name of the café translates to “Not You”. Hmmm…Go figure.

What is the lesson here? What is common practice in restaurant business? Do we chalk this up to one of life’s experiences and let it go? What would you do? This subject has become heavy on the hearts of the friends that only wanted to celebrate a friendship and recognize a milestone.

DON’T BOTHER:

Pas.tu Café
Mediterranean cuisine
216-1/2 Marine Avenue
Balboa Island, CA 92662

Overall Rating: VERY POOR

Here’s one for LJ.

Tanta’s Tart

Ingredients:

¾ cup butter, softened
½ cup confectioners' sugar
1 ½ cups flour
(10 ounce) package white chocolate chips or vanilla chips
¼ cup whipping cream
(8 ounce) package cream cheese, softened
assorted fruit - raspberries, strawberries, blueberries, kiwi, etc.

Method:

Heat oven to 300°F. Beat butter and sugar until light and fluffy. Blend in flour.
Press the mixture onto the bottom and up the side of a fluted tart pan. Bake for 20-25 minutes or until just lightly brown. Cool completely.

Carefully melt the vanilla or white chocolate chips and the cream either carefully on the stove on very low, stirring constantly. Beat in the cream cheese.

When crust is cool, pour on the melted chocolate/cheese mixture, spreading evenly. Cover with plastic wrap and chill until ready to serve--at least 3 hours. Slice the fruit of your choice and place on the tart in an attractive manner.

This is best eaten the same day it's made.

Happy Belated 40th Birthday, SS! Welcome "over the hill". It's cruisin' from here.

I love you, Tanta! Have a slice of life’s banquet.

Apricot Season - Organic or Non-Organic ???

2006-06-15T13:33:00.000-07:00

Early Harvest - Blenheim Variety
Can you tell which are organic? Look at them blush . . .

When Ander and I relocated to Northern California, we knew we were in the heart of God's country. The first spring season, we drove out to a U-Pick farm that had apricot trees galore. We spent the day sitting up in the trees, eating the delicious stone fruit. Eating...more than picking. It was $.35/Lb. Imagine! We brought home 50 Lbs. Some to eat fresh, some to share with new neighbors and the remaining my attempt to make apricot jam.

Our friends K and J, encouraged our relocation. They moved to God's country shortly after they were married. We learned from them what the country-life was like, until we discovered our own spirit of "being country-fied". I've learned how to preserve the fruit we harvest. At its peak, the pantry is full of jams, chutneys, pickles, cordials, etc....What we don't keep, we gift and share with those that appreciate the products of Maison Kase.

Organic: $5.99/Lb.

Non-Organic: $4.99/Lb.

I was disappointed to discover that regardless of the price points, neither organic nor non-organic, had the flavor of the fresh picked, right off the branch profile. They were blah-zay. Not exciting. Since Ander is friendly with the produce guys at the corner market, they took the fruit back an gave me a refund as a gesture of good faith towards a loyal customer. The biggest bummer, the farm was bulldozed several years ago to put in a phase of home developments. Too bad, we're losing sustainable farms due to the overwhelming growth of commuters and their bedroom communities...

I did learn different ways to preserve the fruit. Other than the usual, canned fruit, I also dried them in a commercial dehydrator. I learned from an elderly woman how, as a child, they would dry the fruit by the heat of the sun. She also mentioned how they would make "sun preserved fruit".

Sun Preserved Apricot Spread

5 Lbs. stoned and cut apricots
5 Lbs. fine sugar
Juice of 2 lemons

Place all ingredients in a non-reactive container. Mix all well in container and cover with fine screen, layers of cheesecloth or muslin. (Something to keep out bugs, leaves, etc....) Expose the container to the high heat of the sun. Mix ocassionally through the process. In the evening, bring the container indoors to protect it from "night raiders" and return back to the heat of the sun next morning. Allow the juices to excrete and blend with sugar. This will take approximately three days, depending on how high the sun's heat radiates through the fruit mixture. Since only a small amount of pectin is naturally occurring, the preserve will be a bit loose. But it's worth the effort.

Break out the scones, toast or bagels. Bring on the Carbs!

I like to spread the preserves over cornish game hens and roast them in the oven for 40-50 minutes (depending if stuffed or not). I also brush pork chops with the preserves and place them on the grill. Summer treats are abound!

Enjoy! Here's to a blissful banquet!

I'm BAAAAAAACK ----

2006-06-14T11:22:00.000-07:00

Waterlilies, Oil on Paper, ©ander

I have been remiss of late in posting, but traveling the last few weeks have kept me away and being such kind blogmates, I know you will forgive my absence.

My sojourn in Southern California brought me to question, why did I leave for Northern California? Rather than open a debate on the pros and cons, I go where my heart leads, and in this particular case, it was My Darling Hubby.

He is a very talented artist and living in the country was always his destiny. Considering his greatest influences are the French Impressionists, he follows the example of Monet, Renoir and Pissaro. Monet, of course, had his beloved Giverny and spent his most affluent years creating and improving the gardens that has made his paintings so famous. Check out Ander’s work here: artistlifeforme.

I had the pleasure of spending time with my little niece and God-daughter, Sydney. She is the daughter of my youngest sister. They surprised me and took me to the “happiest place on earth”… Yes, DISNEYLAND!

It had been almost 20 years since my last visit. I did not recognize the place. Once you get off “the 5”, you are faced with an immense parking structure. After being guided into a parking stall, you head down the people movers to the shuttle area. The shuttle then transfers you to the Entry gates of either, Disneyland (Fee required), California Adventure (Fee required) or Downtown Disney(No entrance fee required). Good grief the sacrifices the families must make to get into the park! Fees range from $59 (Child) to $79 (Adult) per person! That’s just to get into ONE park. Although the rides are included in the fee, food is another hand in the pocket. Since we ate lunch before heading for the park, we just snacked. We had chips, cotton-candy, ice cream, chocolate-covered frozen bananas, fudge, cookies, caramel-covered apples and some sort of blue beverage. My favorite ride has remained the same. “It’s a Small World.” It was nice to transport myself to the past and become that little girl riding in the gondola, looking up at all the pretty little dolls dressed up in national costumes. I did have to tolerate the loud squeals and yelling from the young girls seated behind me. They could not help themselves and starting playing with the water on the side of the boat. I got hit with a heavy sprinkling of water. One direct stern look from me and they knew to knock it off. (I learned that from my Mom.)

We watched the Disney Parade in all its splendor. I enjoyed seeing the familiar characters. My sister spotted me dancing to the music and clapping with great delight. Smiles beaming everywhere. After all, IT IS the “happiest place on earth…”

I did learn something that day. As we waited in line at Minnie’s Townhouse, I noticed the close proximity of the Japanese tourist standing directly behind me. Initially, I was okay, considering the amount of kids and parents standing in the same line, waiting to take a photo with Minnie. Several times I would feel the brush of his shoulder on my back and I would move forward. It appeared that as I moved forward, he would move simultaneously with me. It was as if he was morphing into an appendage. I threatened to pass some gas to “create” a wall of separation of some degree, but alas, I had no ammunition. I mumbled under my breath, “if he got any closer, he’d be standing in front of me…Why is he soooooo close? My sister, understanding my frustration, gestured for me to stand on the other side of her. She stated, “I have the answer.” Once I came around and made her my barrier, she proceeded to educate me on a facet of Japanese culture. “They [the Japanese people] have no concept of boundaries, in their country.”, she began. “They live in an environment of “no space”, a crowded country. Therefore, standing in line, shoulder to shoulder, among the multitudes, it’s what they’re accustomed to.” I learned something that day, indeed.

Now, I know why I relocated to Northern California; Open space in the countryside, an organic garden, 14 laying hens –“girlie-girls”, county fairs, art shows, quality of life…

MDH and I frequent a wonderful Japanese sushi bar that serves up fabulous morsels of seafood and the likes. Wednesdays and Saturdays are the best days to go. They serve up a list of sushi at ½ price, all day, all you can eat at a reasonable cost. This is the kind of crowd I like to be in.

Sushi Platter . . . Unagi, Rock 'n Roll, Hamachi, Sake, Tai . . .

Tempura . . . Eggplant, Sweet Potato, Shrimp . . .

SAVE THE INTERNET - Synergy at it's best

2006-05-16T17:15:00.000-07:00

Synergy – “syn·er·gy n
Also called synergism
1. The working together of two or more things, people, or organizations, especially when the result is greater than the sum of their individual effects or capabilities

I'm joining the mass of food bloggers worldwide to help inform the blog community of this very disturbing and offensive issue. Our internet democracy is in jeopardy unless we make a difference in the current US Congress involvement.

Check out what Pim of Chez Pim has to say about the importance of the AWARENESS of this matter.

Go to savethenet for more details and sign the petition.

BE AWARE. PARTICIPATE.

Day Without Food Blogs
Net Neutrality

Runner Up . . .It's All Good . . .

2006-05-08T23:41:00.000-07:00

Look what arrived in the mail today!

Amy of cookingwithamy kept true to her word and sent me my prize for runner up of her recent "Itty Bitty" contest. She included her business card promoting her blog and kindly asks us to "Read it and eat." The reverse side was a hand-written thanks for visiting her blog.

Wow! A 4 oz. box of Marcona Almonds from Spain. Fondly known worldwide as the “Queen of Almonds”, Spanish Marcona Almonds offer a sweet, delicate flavor and soft texture that will “satisfy the most discriminating of palates”. As a self-proclaimed purist, I would assert that there really is nothing more you can do to make this tasteful treat any better than it is.

These tasty treats make the offerings of an array of Spanish tapas the ultimate eating experience. United with full-flavored cheeses, fruit membrillo and a glass of Xérès sherry, I can almost imagine myself returning to the traditional tavernas of Zaragoza, España where locals discard some of their refuse on the floor. I don't recommend wearing the Manolos on any future visits here.

The most memorable and unique tapa I was fortunate enough to experience was that of the delicate “percebes” or gooseneck barnacle. Its prehistoric-looking shell resembling the claws of a Pterodactyl protects the soft-tender stalk of the “percebes”. My darling hubby continues to pine for a taste of these highly prized “crustaceans”. Perhaps someone out there in the food blogosphere can suggest where one can procure such a treasure? Oh, but I digress.

Thank you, Amy, for the fun contest and following through with a true prize! It is greatly appreciated.

Since we’re into our second week of EatLocalChallenge, these little gems will have to wait until after May to be consumed. Indeed a lucky reprieve.

Happy Blogging!

Art Challenge

2006-05-03T12:13:00.000-07:00

My darling hubby, Ander has entered several pieces in an International Art Competition. Wish him luck! There's a prize "$$$$$$$$" involved. I'm proud to share his beautiful artwork for you to view.

Check out his own blog at Http://artistlifeforme.blogspot.com.

The Grand View, Oil on Canvas, 18x24, ©ander. All rights reserved.

Bodega Headlands, Oil on Canvas, 16x20,©ander. All rights reserved.

Coastal Islands, Oil on Canvas, 16x20,©ander. All rights reserved.

Low Tide, Mendocino, Oil on Canvas, 16x20,©ander. All rights reserved.

Morning on the the Coast, Oil on Canvas, 16x20,©ander. All rights reserved.

IMBB #25 - Stale Bread and Smoked Sardines

2006-04-30T22:07:00.000-07:00

Derrick, of AnObsessionwithFood, is host of the current Is My blog Burning event.

The IMBB#25 theme - Use of Stale Bread.

When faced with a meal when one has to dine alone, I usually prepare myself a quick sandwich. As a purist, I must have fresh bread as the base of my foundation. I’m known for my sandwiches. Simple as they may be, they are a compilation of several layers of flavors. They are, if you will, dimensions of delight.

My darling hubby is away on a visit to his mother. He is a good son, after all. He phones his Mom at least once a week to share what new adventures he encounters in the countryside and the world of art. Every few weeks or so, he’ll take the 2 hour trek south to her home near Stanford. It was after one of his visits with my MIL that he brought home a delectable delicacy - Portuguese Smoked Sardines in olive oil.

Since it’s only me at home, I made dinner with a swift streak of brilliance. Use up the rest of the rustic walnut loaf left over from my last meal with Darling Hubby. I perused our well stocked pantry, spotted a can of white beans and pulled out a can of the Portuguese Smoked Sardines. I peeked into the fridge to see what I had as “fillers”. I spied a few stalks of celery, a bunch of flat-leaf parsley. a couple of tomatoes and a bright, yellow, Meyer lemon. My counter basket cradled a few shallots and several bulbs of garlic we grew last season. Keeping with the Mediterranean theme, I selected a sublime Spanish Extra Virgin Olive Oil. My palette was ready. I took slices of the rustic loaf and placed them in the toaster oven.

The recipe is nothing new, just a version of another. A few of you may identify the ingredients with a familiar Italian, more precisely, Sicilian Tonno Bean salad. The short meal was also reminiscent of bruschetta or crostini. What’s the difference between a bruschetta and a crostini? It’s the size, my friends. The former being the largest of the two. Bruschetta, pronounced “broosh-ketta”, is more fitting as an appetizer or tapa-type dish. Crostini are teenie-weenie slices that are more suitable for easy hand-held hors d’oeuvres. Bruschetta is usually toasted, then rubbed with garlic and anointed with olive oil. Crostini are brushed with olive oil, then toasted.

What I liked most about this dish was it did not need any further chill time. It was good to go with the last flick of folding all the ingredients into a nice mélange of mouth-watering mainstay of a meal.

White Bean Sardine Salad

Ingredients:

1 – 4 oz. can of Portuguese Smoked Sardine in olive oil
1 – 15 oz. can of white beans, rinse and drain well
1-2 cloves of garlic, finely minced
1 shallot, finely minced
2 small tomatoes, finely chopped
2 stalks of celery heart, finely chopped
1/2 cup finely chopped flat-leaf parsley
Juice of half a lemon
2 -3 Tbl. of Extra Virgin Olive Oil or (can be combined with olive oil from sardines)
Coarse Salt
Fresh Cracked Pepper

Slices of toasted rustic bread – bruschetta or crostini

Method:

Remove Portuguese Smoked Sardines from can and set on dish. Combine all remaining ingredients in a mixing bowl. Squeeze lemon juice over ingredients. Add Extra Virgin Olive Oil and/or olive oil from sardine can. Fold over and mix ingredients until blended well. Add coarse salt and cracked pepper to taste.

On prepared bruschetta or crostini, place enough white bean salad to cover surface. Lay Portuguese Smoked Sardine on top of heap.

Okay. So, I admit, as a purist, this is not much of a sandwich as a traditionalist may define it as such. However, I would consider this bruschetta or crostini as an open-faced sandwich.

How’s that for a good use of stale bread?

Oh Say, Can You See. . .Let Old Glory Be

2006-04-28T21:21:00.000-07:00

Hand in hand, the National Anthem and our Stars and Stripes are symbols of "freedom".

There are over 300 versions of the National anthem. We've heard the anthem sung in many different renditions. Rosanne was vilified, Whitney was praised, Mariah hit the top notes. Many have butchered the song, whether forgetting the words and making them up or even falling astray from the melody. You can call the cats and dogs home with what we've been exposed to.

But today, takes the cake. At 4:00PM PST, many Spanish-language radio stations debuted the song "Nuestro Himno" (Our Anthem) across the waves. The intent of the Spanish version is admirable. It is meant to encourage immigrants to have a better understanding of the English language and to embrace the American culture.

I believe, creator of "Nuestro Himno", Adam Kidron, took "creative license" to the limit. The new version have lyrics that follow the original score, and may carry the jist of what Francis Scott Key envisioned that night of "bombs bursting in air". However, it is not a true translation. It is an interpretation of an individual (and his co-parties) that has used this as a forum to emphasise their position concerning immigration reform. A boycott from work and school by the Latino community is scheduled for Monday as a show of solidarity.

This is most likely the only time, ever, that I will agree with Dubya. To be specific, the National Anthem should, MUST, if you will, be sung in the only language it was meant to be presented, in English. Pres. Bush's push for Congress to accept the "guest worker program" is influenced by the fact that the wife of his younger brother, Jeb Bush, is a "legal immigrant" from Mexico. There is an estimated 11 million illegal immigrants in the United States. Folks, this is a no brainer. Illegal is Illegal. There have been several illegal immigrants from my native Philippines that were deported after many years of hard work and building a life in this "land of opportunity". They were never offered any type of reform or amnesty program.

I am a Naturalized American Citizen via my parents. Although my parents already spoke English before coming to this country, they adopted English as their primary language in order to "prove" themselves worthy of becoming a United States Citizen. My parents studied the American history of how it faught for its freedom. My parents sang the National Anthem, in English. My parents took their oath as a Naturalized American Citizen, in English. My parents experienced the prejudice and biases demonstrated to them by "Americans" as new immigrants to this country. In 1968, shortly after becoming an American Citizen, my father endured the humiliation of a young child asking him where his "tail" was as he was riding on a public bus in Memphis. The parent did not discipline the child. My father chalked it up to ignorance by both parent and child. In this case of ignorance, bliss was not part of the equation. I, myself, have experienced blatant discrimination.

My parents did not learn to work the system. They did not send $$$$$$ of earned monies to their native country. My father proudly served this country in the military for 30 years. My father worked three (3) jobs supporting a wife and 3 young tots when they first immigrated to this country. My parents had a dream to fulfill. I am humbled to share that they were able to achieve all their dreams. They owned a home. They educated 5 children at top universities. They owned a successful business. They travelled the globe. They voted and paid taxes. My father has passed away for several years now, but his patriotism and love for this country was strongly instilled in me and each of my siblings. His philosophy, "When in Rome...", therefore, English was only spoken in our home during our childhood. The American Way was our way of life. We are proud to be Americans. It was only in our adult lives did we include the very nature of our native Filipino culture, the foods, music, customs and traditions. It is part of who we are. Nothing can take that away. That is our heritage.

So, what's all the fuss about? Will this song hit Billboard Chart of top 100? Doubt it. Whatever the agenda for immigration reform, it's out there.

Let's get our priorities straight, shall we? Where are the passioned rallies against the War in Iraq? Send our troops home! What is the progress with Katrina victims? What about protesting or boycotting the outrageous increase in gas prices? What is being done about Congressional and the Bush Administration corruption?

How long are we going to bend over and just take this bureaucratic bull?

I'm done with my ranting. Thanks for letting me get this off my chest. Thanks for 1st Amendment.

GOD Bless America . . .Pancit and Lumpia are on the house...

You Lookin' At Me?

2006-04-16T06:44:00.000-07:00

Have a Happy Easter!!!

Raindrops Keep Falling . . .

2006-03-28T17:44:00.000-08:00

Raindrops keep falling on my head….da-da-da-dee-da-da-da-dee-da....

Okay. Enough already. We are on the verge of breaking the record for the total number of rainy days in the month of March. According to Joel Bartlett, Bay Area Weather Anchor, we are into our 22nd rainy day. The record 23 days will be surpassed in a couple of days. We expect more rain through the week. A thunder and lightning storm is threatening to arrive early evening. The upside is that the Sun should peek out and stay awhile over the weekend.

We’ve been working diligently on producing Ander’s new press kit for distribution to the art world. When cabin fever hits, we venture out in search of a mini-escape from the phones, Fax and emails.

Coastal Islands, Oil on Canvas, 16" x 20", ©ander.

One place we enjoy is a short trip south of us to the town of Petaluma. We find ourselves transported to a quaint Parisian-like café by the name of Della Fattoria (I know it sounds more Italian, but believe me, the atmosphere is pure Paris, all the way). There is a banquette along the windows with soft cushions for added comfort. The windows are dressed with stylish, striped, sheered sections of drapery that are knotted at the bottom to weigh down the willowy panes.

A simple snack . . .

There is a communal farm table in the center of the place surrounded by a mélange of wooden benches and chairs. It is inviting and beckons you to share in the conversation at the table. Two or three other tables fill the room for a more intimate tête-à-tête.

We order the signature polenta cake to accompany our café-au-laite. Of course, Ander gets his standard “Americano” and shares a bite or two. The polenta cake is a 5-inch disc of pure flavor. Along with the corn element, there is a subtle hint of almond (from either extract or almond meal) and a touch of vanilla essence in each bite. It is neither too moist nor too dry. Not too sweet. Just right. There was enough cake. (Although, if I served this at home, I’d add seasonal fruit to kick it up a notch. I’m thinking, wild blackberries for a summer picnic dessert.)

Polenta Cake . . .

Good to the last crumb . . .

The Barista is proficient and adds his charm to each demitasse of espresso. The cheerful, young lady at the counter sings along with the sultry sound of the jazz singer piped in on their stereo system. The rendition of “Pennies From Heaven” was indeed toe tapping and enthralling.

Au-laite . . .

I enjoy the tableware and accoutrements for serving. They use quaint “au laite” bowls to serve both the café and soothing “soup du jour”. This particular day a local patron asks what the “green” vegetable included in the soup called? The server responds, “I’m not sure. I know it starts with an ‘L’.”

Patron: “Is it a leek?”
Server: “No. That’s not it. Wait here, I’ll ask in back.”

The server jaunts back to the Patron’s table with an enthusiastic “It’s LA-CIN-ATO kale.”

The Patron responds with a spoonful in her mouth, lips curved up and a nod of thanks.

Nothing Better . . .

They also sell a variety of their fresh baked breads and offer savory specials listed on the Bistro Board.

We like it here. Can you keep it a secret?

Della Fattoria Downtown
141 Petaluma Boulevard North
Petaluma, CA 94952
Phone: 707-763-0161
www.dellafattoria.com

Tom Yum - YUMMMM...

2006-03-07T12:55:00.000-08:00

Tom Yum Goong

It's been raining like the dickens up in the North Bay. There have been compromised levies in the vineyards and roads have been closed. The wet weather isn't so bad when you're indoors most of the day, but there are times when you have to get out of the house. I hate driving in the rain. Especially when those "crazy" drivers on the road go speeding by in a rush trying to get to their destination. How soon do they get there by speeding anyway? I mean really, how much sooner do they get there? I always take in safety first. Although driving too slowly can be hazardous also?

This past weekend, Ander was kind enough to offer to drive me around since he knows how I hate driving in the rain. So I took him up on his offer and proceeded to run my errands in the comfort of the Tacoma's passenger seat. Among my purchases that day were whole shrimp with heads on. Ander found them at the local Latino market we frequent. Like second nature, we instantly knodded at the idea of Tom Yum Goong for our dinner that evening. It seemed apropo for the cold, wet weather we have been forced to reckon with. We stopped by the local Asian market for some additional ingredients. I always enjoy perusing the shelves for anything new and exciting to try out. In the produce corner, there were mounds of fresh peashoots with young curly tendrils. We enjoy these greens simply sautéed in a combination of olive oil and butter with flecks of garlic and chili flakes. It makes for a nice side dish.

Although my training at the Academy was primarily French, I always enjoy dabbling into other cuisines. Of course, it goes without saying, I have a few of my Filipino heritage staples included in my repertoire. (I have taught Ander the reliable “go-to” Adobo that can be prepared with either chicken or pork or a combination of both, if you’re inclined.) This night’s lesson, however, was focused on the Thai soup standard, Tom Yum Goong. The tutorial was to test Ander's proficiency in combining the various levels of flavors found in this wonderful comfort food. The complexity of the flavors is compounded by the ranks of textures you find in each spoonful. The heat of the chile is met with the pillowy softness of the mushrooms. The tang that you encounter from the lemongrass and limejuice lies playfully along the salivary glands. Beckoning another mouthful. The savory broth is confronted by the supple surface of the whole shelled shrimps. (I don’t recommend eating these whole! You will have to use fingers to pry off the shells. They are finger lickin’ good. Pinch off the heads and suck away. At this moment, you truly appreciate being in the comforts of home. Have handy disposable napkins within easy reach.)

Tom Yum Goong (pronunced: TOOM-yoom-gung)

Ingredients:

2 Tbl. Vegetable oil
2 cloves garlic, crushed and minced
1 medium or 2 small onions, sliced
1 stalk of lemongrass (optional)
1 medium or 2 small tomatoes, chopped
2-4 Tbl. Hot/Sour Shrimp Paste (depending on chile “heat” wanted)
1 Lb. whole shrimp (with head, if available)
6-8 cups of water
2 – 14 oz. cans of peeled straw mushrooms
2-3 Tbl. Fish sauce (optional, gives authentic flavor)
Salt and Pepper, to taste (if necessary)
Juice from 2-3 limes
Cilantro, for garnish
Lime slices, for garnish
Lemongrass, thin slices on bias (Optional)

Method:

Heat vegetable oil in heavy bottom pot. Sauté garlic and onion. (Add lemongrass. If using, cut a 5 – 6 inch piece of lemongrass. Crush lemongrass with the back of knife and tie into a knot.) Add tomatoes. Cook through. Add shrimp paste and cook for 2-3 minutes. Add whole shrimp and cook until shrimp start to turn pink. Pour water into pot, enough to cover a couple of inches above shrimp. Bring to a simmer. Add straw mushrooms. Bring back to a simmer. Add fish sauce and limejuice to pot. Bring whole pot to a full boil.

Serve into large soup bowls. Garnish with cilantro, if desired. Squeeze extra limejuice, if desired. Ladle over hot rice, if desired.

Kudos are in order for this willing and devoted student. Ah, yes, of course, how could I forget…this multi-dimensioned meal paired well with a very elegant Alsace Riesling, offering soft rose and subtle melon, satisfying both the nose and palate. D-E-L-I-C-I-O-U-S ! ! !

Mardi Gras - Fat Tuesday

2006-02-28T08:20:00.000-08:00

Laissez Les Bon Temp Rouler! - (lay-zay lay bon tom rule-ay )

"Let the Good Times Roll!"

The Mardi Gras season begins on January 6 and continues until Fat Tuesday, the day before Ash Wednesday. During this time of year, one of the most beloved traditions in New Orleans is that of the King Cake.

On the Christian calendar, the twelfth day after Christmas is known as "Epiphany", "Twelfth Night", or "Kings Day." It is the day the gift-bearing Magi visited the baby Jesus, and is celebrated with its own unique rituals.

The New Orleans tradition, begun in the 1870s, borrows heavily from European customs. As part of the celebration of Mardi Gras, it is traditional to bake an oval cake in honor of the three kings - the King Cake. The shape of a King Cake symbolizes the unity of faiths. Each cake is decorated in the traditional Mardi Gras colors: purple represents justice, green represents faith and gold represents power. A small baby, symbolizing the baby Jesus, is baked into each cake.

In New Orleans, King Cake parties are held throughout the Mardi Gras season. In offices, classrooms, and homes throughout the city, King Cakes are sliced and enjoyed by all. Like the biblical story, the "search for the baby" adds excitement, as each person waits to see in whose slice of cake the baby will be discovered. While custom holds that the person who finds the baby in their slice will be rewarded with good luck, that person is also traditionally responsible for bringing the King Cake to the next party or gathering.

The traditional King Cake is made from twisted strands of cinnamon dough, topped with icing, and sprinkled with purple, green, and gold colored sugar. Today, many additional varieties of King Cake are also available, with fillings such as cream cheese, strawberry, apple, and lemon.

Adapted from:
http://www.holidays.net/mardigras

To celebrate the day, I baked a simple pound cake with the traditional Mardi Gras embellishments of purple, green and gold. It will be divided to share with neighbors and friends.

Ander and I would like to send our heartfelt thoughts and prayers to the New Orleans communities that suffered loss and tragedies during the Katrina distaster. They are not forgotten.

Happy Mardi Gras! Celebrate the Spirit!

Take Time for Tea . . .

2006-01-21T06:44:00.000-08:00

When there is need for a respite from our frenzied life, we make time to take tea.

As mentioned in a previous post, The Bungalow is a place to find ease and simplicity. We have become regulars, in that, the Barista, Ashley, acknowledges our entrance with a bright smile and a cheerful “Hi, Guys!” If Ander has not has his fill of coffee with the “morning mob” at the corner market, he will request an Americano tendered by Ashley’s proficient hands. As a creature of habit, I order, Earl Grey, hot. However, if the mood strikes me, I’ll try an exotic and unusual flavor, such as the fragrant Jasmine Pearls or the red blush of the Rooibus, fondly known as “Mother Nature’s Lullaby”.

Recently, there was a table set out with a variety of baked goods sold at 50% off regular price. We indulged a bit and found ourselves partaking in a cookie tasting. Our tasting included the tined set Peanut Butter Cookie, Russian Tea Cake, Mini-Chocolate Chip Cookie (the chips, not the cookie, were mini), Chocolate-White Chocolate Chunk Cookie, White Chocolate-Coconut Macaroon and last, but not least, the standard Sugar Cookie. Don’t worry our Glycemic Index is in check. We only nibbled and saved the remnants for the “girlie-girls”. Besides, being half off usually means they're at least a day old or two.

The following is a portion of an article posted on The Bungalow’s website and shared by the Tea Association of the USA, Inc.

How Tea Works In The Body

Tea contains flavonoids, naturally occurring compounds that are believed to have antioxidant properties. Antioxidants work to neutralize free radicals, which scientists believe, over time, damage elements in the body, such as genetic material and lipids, and contribute to chronic disease.

Recent research has explored the potential health attributes of tea through studies in humans and animal models, and through in vitro laboratory research. For the most part, studies conducted on Green and Black Tea, which are both from the Camellia Sinensis plant, have yielded similar results. Recent research suggests that tea and tea flavonoids may play important roles in various areas of health and may operate through a number of different mechanisms still being explored. Recent findings include:

The antioxidant properties of tea flavonoids may play a role in reducing the risk of cardiovascular disease by decreasing lipid oxidation, reducing the instances of heart attacks and stroke and may beneficially impact blood vessel function, an important indicator of cardiovascular health.

Tea flavonoids may lower the risk of certain cancers by inhibiting the oxidative changes in DNA from free radicals and some carcinogens1. Tea may also promote programmed cell death, or apoptosis5, and inhibit the rate of cell division, thereby decreasing the growth of abnormal cells.

Tea-drinking has been associated with oral health and bone health.

Compounds in tea other than flavonoids have been shown to support the human immune system.

Portions of this article courtesy of the Tea Association of the USA, Inc.

Adapted from:

Bungalow Coffee and Tea
540 Larkfield Center
Santa Rosa, CA 95403
T: (707) 546-8223
F: (707) 546-8224
http://www.bungalowtea.com

Is My Ship Slowing? Ahem, I mean, Is My Slip Showing? Blog Party#6: Retro Party!

2006-01-20T03:44:00.000-08:00

Many thanks to Stephanie of "thehappysorceress" for the invitation and including me in all the fun!

Hors d'Oeuvres:

Blue Cheese - Stuffed Apricots
French Brie - Onion Marmalade Canapés
Pear Vichyssoise

Cocktails:

Bellini - The classic Bellini was "invented" at Harry's Bar in Venice, Italy in 1931, a favorite of Ernest Hemingway, Sinclair Harris and Orson Welles.

Bloody Mary - hails from Harry's New York Bar in Paris, and was first mixed by "Pete" Petoit. Pete brought it to New York City in the 1930's.
Bloody Mary, Quite Contrary - Non-Alcoholic version of the standard.

Shirley Temple – the classic children's cocktail invented in the late 1930's at Hollywood's Chasen's restaurant for the child star (b.1928).

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Vichyssoise

Adapted from:
J.J. Schnebel - Wonders
WHO COOKED THAT UP?

Few people realize that Vichyssoise, the cold potato leek soup with the French name, was invented, not in Paris or Lyons or even in Vichy, France, but in New York City at the beginning of the 20th Century.

It was 1917 and the fashionable Ritz-Carlton Hotel on Madison Avenue at 46th Street was about to open a new roof garden restaurant. The head chef was a Frenchman named Louis Diat (1885-1957). He often made a potato and leek soup from a recipe given him by his mother, Annette Alajoinine Diat, and he was preparing to serve it at a party celebrating the opening of the roof garden. Whether, according to legend, the soup, prepared in advance, wasn't re-heated in time to be served as a first course, or whether the day was warm and Chef-de-Cuisine Diat felt culinarily creative, he added cream to his mother's soup recipe and served it cold, sprinkled with chopped chives. He called it Creme Vichyssoise Glacee, or Chilled Cream Vichyssoise, in honor of the town where he was born.

The original Ritz-Carlton has long since been demolished but Vichyssoise lives on. The proper French pronunciation is "vee shee swahzz" and NOT "vee shee swah" because an "e" after the final "s" signals a "zzz" sound.

Here's an updated twist for your taste.

Pear Vichyssoise

• 1 large onion, peeled and diced
• 4 medium to large potatoes, peeled and diced
• 6 large leeks, whites only, washed well and sliced
• 2 medium ripe pears, peeled and diced
• 1 1/2 pint chicken or vegetable stock
• 1 cup milk or half & half
• 1 tablespoon of oil
• Salt and pepper to taste
Snips of Chive for garnish

1 Sweat the chopped onion over gentle heat in the oil until glazed.
2 Add leeks, potatoes, pears, stock and salt and pepper, to taste.
3 Simmer gently until soft.
4 Liquefy the soup.
5 Check seasoning for taste. Add mile or half & half. Let cool.

Pear Cream

• Pear Nectar
• Heavy Cream

Blend pear nectar and cream. Whip cream mixture, until lightly thickened. Garnish soup with a dollop of cream. Snip chives on top of cream.

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Blue Cheese - Stuffed Apricots

2-ounces Blue cheese - Maytag, Stilton, Roquefort, Gorgonzola (to your taste)
12 dried Apricots
12 pecan halves, toasted
Cayenne pepper

1 In a small bowl, mix the cheese until creamy. You may need to add a few drops of milk if the cheese is crumbly. Set aside.
2 Place the apricots on a serving platter. Using a butter knife spread about 1 teaspoon of cheese on cut side of the apricot. Top with 1 pecan. Sprinkle the stuffed apricots with a dash of cayenne pepper and serve.

Makes 6 to 12 servings.

Tip: For a variation, use pitted dates or dried figs. Toasted almonds, cashews or walnut halves may be used in place of pecan halves.

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French Brie with Onion Marmalade Canapés

4 tablespoons butter, divided use
4 cups onions, peeled, quartered, evenly sliced
Coarse salt, to taste
Freshly ground pepper, to taste
8 tablespoons balsamic vinegar
1 teaspoon fresh thyme leaves, stems removed
French Brie cheese, room temperature
Water Crackers or sliced baguette

Onion Marmalade

Place 3 tablespoons butter in a nonstick pan over medium heat. Add onion, salt, and pepper. Sauté until golden brown for approximately15 minutes. Stir frequently. Add vinegar and thyme. Simmer until the vinegar coats the onions and is reduced almost completely. Add remaining tablespoon butter and stir to incorporate.

Serve with French Brie and water crackers or sliced baguette

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Bellini

Spoon one and a half tablespoons into chilled glasses. Slowly top up with Procecco or dry, sparkling wine, stirring as you pour.
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Basic Bloody Mary

1 1/4 oz. Vodka, Dash of Lemon juice, Worcestershire, 2 or 3 drops Tabasco, Pepper, Salt & Celery salt, Tomato juice

Over ice in a tall glass, add spices, then Vodka, Fill with Tomato juice & Stir, Garnish with Celery stick & Lime wedge

Bloody Mary, Quite Contrary (Non-Alcoholic)

6 oz. Tomato juice, Dash each of Worsteschire, Tabasco, Lime juice, Salt, Pepper, Celery salt to taste

Mix all over ice, Garnish with a Celery stalk & Lime wedge

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Shirley Temple – Club soda (7-Up), grenadine, and a maraschino cherry. A slice of orange and a straw is suggested; the paper parasol is optional.

LIFE IS A BANQUET!

Button... Button... Who's Got the Button?

2006-01-19T19:00:00.000-08:00

Theo is a self-proclaimed “Eccentric”. His full name, Theodore is pronounced THEE-a-dor. He proudly states, “It is of Greek origin, and its meaning is "God's gift.” - from Theodorus. “. He looked it up.

I recall nearly ten years ago seeing him turn the corner of the communal driveway of our little enclave. He was in his little brown Suburu. Ander, our friend, Ken and I were standing in front of the cottage we now live in. He was curious about these two new beings moving into the enclave. Once hearing of our intentions and desire to be part of the tiny community, he graciously welcomed us with great enthusiasm. He made such an amazing first impression, it inspired a short story. It was penned by Ken entitled, “Angel in a Suburu”.

Today, Theo generously gifted me with a bounty of buttons. I was thrilled to be a recipient of this glorious cache. It prompted squeals of wonder and joy with each discovery. There were delicate pieces made of “mother-of-pearl”, carved plastics and metal disks fashioned with embossed designs. The possibilities for their uses are endless. Many will result in the finishing touches of my nieces' doll clothes or the day gowns I plan to design for premature newborns. Others may just fall into the category of “object d'arte”.

A treasure trove . . .

A bevy of beauties . . .

A collection of closures . . .

Theo is a good neighbor. He’s become confidant, counselor and charismatic comrade. He willingly takes on the role of caregiver to our “girlie-girls” while we are out of town for more than a day. His lovely wife, Nancy, an epicurean and former restaurateur, often shares her coveted recipes with me. Here’s one I’ve added to my repertoire. By the way, Nancy collects birdhouses, therefore, apropo for the moment.

Hummingbird Cake

• 3 cups cake flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon soda
• 1 teaspoon cinnamon
• 3 eggs, beaten
• 2 cups chopped bananas
• 1 1/2 c. vegetable oil
• 1 1/2 teaspoons vanilla
• 1 (8 ounce) can crushed pineapple, undrained
• 2 cups chopped pecans, divided

Combine dry ingredients; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch pans. Bake at 350 degrees for 25 - 30 minutes. Cool in pans 10 minutes; remove and cool completely. Spread frosting between layers and on top and sides. Sprinkle with 1 cup pecans.

Cream Cheese Frosting

• 2 (8 ounce) packages cream cheese, softened
• 1 cup butter, softened
• 1 (16 ounce) package confectioners sugar
• 2 teaspoons vanilla extract

Combine cream cheese and butter, beating until light and smooth. Add sugar and vanilla and blend well.

Pastry of the Nobles

2006-01-16T04:33:00.000-08:00

Sfogliatelle della Nobilita

If only one good thing comes out of this friendship, it's the plethora of knowledge that is generously bestowed upon us by our dear friend, Phil. He’s been around the corner a few times and knows a lot. His presence demands your attention. His word is solid. Concrete. Earnest. His friendship is steadfast.

Ander and Phil walk together every morning. Rain or shine, except when it’s stormy weather and the trail gets flooded. After their walk, they meet at the corner market that has an area where you can sit and have a cup of coffee. The two bearded men are usually joined by other morning regulars to discuss current world affairs, local events, politics, art, home repair or spousal concerns.

Ander arrived home, a paper bag in his hand, and announced “I have ‘Sweet Adeles’, from Phil.” A laugh jumped out of me. I knew what he meant. I immediately put on my “ThUgg” boots (knockoff of Oprah's favorite "Ugg" boots) to head out to the Bungalow. The Bungalow is a coffee and tea house that offers a place for ease and simplicity. I will reserve details for a future post.

Ander and I request our Earl Grey hot. In anticipation of the first bite of these wonderful pastries, I take the requisite digital shots for this blog. That first bite was worth waiting for. As the evidence shows, the pastry was flaky and light. Not pretentious, in any way. The dough was tender and creamy, I suspect, due to the ricotta cheese. It was not too sweet, yet full of flavor. There was a gentle hint of citrus. No sign of heavy spices. The gentle sheath of powdered sugar was the pièce de résistance. Each morsel paired with a sip of the hot Earl Grey met every facet of my expectations. Don’t let these blonde bombshells deceive you. I would assert that Phil made these as low-sugar and low-fat as possible. He is thoughtful that way.

I could be compelled to have this pleasant pastry every morning. Ooh, the temptation of decadence and overindulgence comes over me as I envision an array of fruit preserves, lavender honey and clotted cream to accompany my next encounter with the Nobility. Forgive me. That’s a bit over the top. N'est pas? After all, I do claim to be a purist when it comes to certain foods. I’ll be content with the simple “Sweet Adeles” and a cuppa.

Of the immeasurable abilities that Phil possesses, it is in his baking that makes his presence significant. We are, without a doubt, fortunate to have this award-winning Baker among our friends.

Sfogliatelle, or little sheets, is a popular breakfast item in Italy according to the "Dictionary of Italian Food and Drink" by John Mariani.

Mary Ann Esposito, author of "Ciao Italia" says the Sfogliatelle Della Nobilita--Pastry of the Notables—“were originally made only for the noble families of the Renaissance and that is the reason why they are called sfogliatelle della nobilita, pastry of the nobles. Sfogliatelle means many folds or leaves, similar to the many layers created by puff pastry dough. These are flaky pastries that look like seashells when baked. They are filled with a mixture of sweetened ricotta cheese, semolina, and cinnamon. Sometimes citron pieces are also added. I have experimented with frozen puff pastry, and I like the results better.”

PASTRY OF THE NOBLES

Sfogliatelle della Nobilita ~
Pronounced: Sfogliatelle (SFOH-l' yah-TEH-leh) della (deh-la) Nobilita (Noh-beh-LEE-teh)

Makes about 16

FILLING
1 cup milk
1/4 cup semolina flour
1 cup whole-milk ricotta cheese, well drained
1 large egg, beaten
1/4 cup sugar
1 tablespoon grated lemon zest

1 1-pound package frozen puff pastry (2 sheets), thawed, or 1 recipe Puff Pastry for Sfogliatelle
4 tablespoons lard or butter, melted
Confectioner's sugar
Cinnamon

Parchment paper, optional

To make the filling, in a saucepan, bring the milk to a boil over medium-high heat. Add the semolina flour in a thin steady stream, stirring constantly with a wooden spoon, and cook, stirring, until the mixture is thickened and smooth, about 3 to 4 minutes. Transfer to a bowl and let cool for 5 minutes.

Add the cheese, egg, sugar, and lemon zest to the semolina mixture and beat well. Set aside.

Preheat the oven to 425 F. Line 2 cookie sheets with parchment paper, if available.

Roll 1 sheet of the puff pastry out to a 16-x-22-inch rectangle on a floured, and preferably cold, surface (I use a marble slab). Starting at a short edge, brush one third of the sheet with some of the melted lard or butter and begin rolling the pastry sheet up tightly like a jelly roll; brush the remaining two thirds of the sheet with lard or butter and roll up.

Cut the roll into 2-inch thick slices. Form each piece into a small seashell shape by pushing your thumbs against the center of the piece and spreading it out to a small cup shape.

Fill each shell with about 2 tablespoons of the semolina filling and place them 1 inch apart on the parchment-lined sheets or on ungreased cookie sheets. Repeat with the remaining pastry and filling. Bake for 15 minutes or until nicely browned. Let cool slightly on the cookie sheets and then transfer to racks to cool completely.

To serve, sprinkle the sfogliatelle with confectioner's sugar and then sprinkle a line of cinnamon down the center of each one.

Note: These can be assembled ahead of time, placed on cookie sheets, wrapped in foil, and frozen for later baking. Bake them frozen, allowing about 10 to 12 minutes more baking time.

PUFF PASTRY FOR SFOGLIATELLE

Makes 1 Pound 6 Ounces Pastry Dough

2 cups unbleached all-purpose flour
1 cup fine semolina or pastry flour
1/8 teaspoon salt
3/4 cup (1 1/2 sticks) butter
1/2 cup water
1/2 cup lard, melted

In a bowl or food processor, combine the flours and salt and mix or process well to blend. Cut the butter into small pieces and work into the dough with a pastry blender or pulse in the food processor. Add the water gradually and mix or process until a ball of soft dough forms. Wrap the dough in plastic wrap and refrigerate several hours before continuing with the recipe.

When ready to roll, divide the dough in half and work with one piece at a time. Roll each piece into a 16-x-22-inch rectangle on a floured and cold marble slab. Starting at the short end of each piece, brush one third of the sheet with some of the melted lard and roll up the pastry tightly, jelly-roll fashion. Brush the remaining two thirds of the sheet with lard and roll up.

Cut the roll into 2-inch-thick slices and proceed as for the recipe using the prepared puff pastry.

Adapted from:
Mary Ann Esposito, Host and Creator of
Ciao Italia
www.ciaoitalia.com

I Have A Dream...

2006-01-15T12:07:00.000-08:00

Happy Birthday, Dr. King!

Excerpt: I Have A Dream by Dr. Martin Luther King, Jr.

Delivered on the steps at the Lincoln Memorial in Washington D.C. on August 28, 1963. Source: Martin Luther King, Jr: The Peaceful Warrior, Pocket Books, NY 1968

“I have a dream that one day this nation will rise up and live out the true meaning of its creed: "We hold these truths to be self-evident: that all men are created equal." I have a dream that one day on the red hills of Georgia the sons of former slaves and the sons of former slaveowners will be able to sit down together at a table of brotherhood. I have a dream that one day even the state of Mississippi, a desert state, sweltering with the heat of injustice and oppression, will be transformed into an oasis of freedom and justice. I have a dream that my four children will one day live in a nation where they will not be judged by the color of their skin but by the content of their character. I have a dream today.

I have a dream that one day the state of Alabama, whose governor's lips are presently dripping with the words of interposition and nullification, will be transformed into a situation where little black boys and black girls will be able to join hands with little white boys and white girls and walk together as sisters and brothers. I have a dream today. I have a dream that one day every valley shall be exalted, every hill and mountain shall be made low, the rough places will be made plain, and the crooked places will be made straight, and the glory of the Lord shall be revealed, and all flesh shall see it together. This is our hope. This is the faith with which I return to the South. With this faith we will be able to hew out of the mountain of despair a stone of hope. With this faith we will be able to transform the jangling discords of our nation into a beautiful symphony of brotherhood. With this faith we will be able to work together, to pray together, to struggle together, to go to jail together, to stand up for freedom together, knowing that we will be free one day.

This will be the day when all of God's children will be able to sing with a new meaning, "My country, 'tis of thee, sweet land of liberty, of thee I sing. Land where my fathers died, land of the pilgrim's pride, from every mountainside, let freedom ring." And if America is to be a great nation, this must become true. So let freedom ring from the prodigious hilltops of New Hampshire. Let freedom ring from the mighty mountains of New York. Let freedom ring from the heightening Alleghenies of Pennsylvania! Let freedom ring from the snowcapped Rockies of Colorado! Let freedom ring from the curvaceous peaks of California! But not only that; let freedom ring from Stone Mountain of Georgia! Let freedom ring from Lookout Mountain of Tennessee! Let freedom ring from every hill and every molehill of Mississippi. From every mountainside, let freedom ring.

When we let freedom ring, when we let it ring from every village and every hamlet, from every state and every city, we will be able to speed up that day when all of God's children, black men and white men, Jews and Gentiles, Protestants and Catholics, will be able to join hands and sing in the words of the old Negro spiritual, "Free at last! free at last! thank God Almighty, we are free at last!"

"LET FREEDOM RING."

LIVE THE DREAM . . .

That's Entertainment . . .

2006-01-14T22:39:00.000-08:00

I enjoy a good film. Comedy, Romance, Foreign, Drama, Documentary, Period, Musicals, Fantasy, are among my favorite genres.

Queen Latifah’s “Last Holiday” debuted this weekend. I am a fan of Queen Latifah. Her last CD, under her real name, Dana Owens Album, offers Jazz and Pop vocal standards at its best. Now, she can put acting under her belt. Good acting, that is. Remember her in Chicago?

The film caused me to wipe away a few tears and sniffle a bit. A practice often goaded by the film’s story line. Check out the the film's official website at: http://www.lastholidaymovie.com

Not only was “Last Holiday” entertaining, but it also provided a feast for the eyes. Whether it was the beautiful surroundings or the preparation of the banquet, each scene brought forth pleasure. I laughed out loud so much, at one point, I snorted OUT my Coke, uh, Cola, through my nose. Ooh, carbonation hurts. Good thing no one was sitting in front of me. I found myself relating to some of Georgia’s , “possibilities” turning some into “realities”. Yes, I felt very fulfilled, content, and satisfied. Does anyone know if there’s a soundtrack?

The Grandhotel Pupp – pronounced “poop”, of all things, really exists! Makes me want to have another spa day with my awesome sisters. I see a “Girls’ Trip” coming, but perhaps not as far as the Czech Republic.

Go see the movie for yourself. It’s worth the price of the ticket. If you happened to save your “Large” popcorn bag from the last movie you saw, you might even be able to get a “FREE REFILL”. Ander loves the cost savings!

LIFE’S A BANQUET…EAT IT UP!

I Do Well...

2006-01-13T04:01:00.000-08:00

Today is Friday, Jan. 13, the 13th day of 2006. There are 352 days left in the year.

I would be remiss if I did not mention - Paraskevidekatriaphobics - people afflicted with a morbid, irrational fear of Friday the 13th.

I realize today people will be as superstitious as they have always been, but perhaps more conscientious about it. Don't open umbrellas indoors, don't walk under a ladder, throw spilled salt over your shoulder, avoid a black cat in your path, don't break a mirror, well, I think you have the idea.

Ander looks forward to the date. He makes a great effort to make sure I know it is coming. It’s his lucky date. The 13th, that is. Not always falling on a Friday. He was born on the 13th. He was accepted to art school on the 13th. He graduated art school on the 13th. He was married on the 13th. 13 is a dominant number in his life. He lived on 1313 Flanders. He paints in a series of 13. You get the idea.…

The other day, I bumped into this quote while surfing the net.

"The whole secret of life is to be interested in one thing profoundly and in a thousand things well." - Horace Walpole, Fourth Earl of Orford, English author (1717-1797).

I pondered this and thought, “Is that all there is?” If so, then, indeed, Ander and I have a good life.

©ander Ander is a talented and gifted artist. This is the one thing profoundly innate in him. I can bet the whole farm on this. One mere look of his art and you are taken in. Sure he did a stint in LA as a commercial artist. He did pretty well for himself. Art directors were going to Ander to get them out of deep s%#*. When the economy turned, ad agencies relied on in-house talent. Ander was always an independent contractor. When the commercial art projects became disappointingly scarce, he turned his focus to Fine Arts. His corporate art accounts grew. Hotels, grand cruise ships, banks, hospitals, etc. You get the idea.…

The Lily Garden, 18x18, Oil on Paper,©ander

The Lily Garden V, 18x18, Oil on Paper, ©ander

Riverbank - Calistoga, 18x22, Oil on Canvas,©ander

Riverbank - Middletown, 18x22, Oil on Canvas,©ander

When he is not painting landscapes of the world, he tends to the organic garden and his adored “girlie-girls”.

A strong flock of 16 laying hens (although they are not laying at this time due to the cold and wet season) roam free-range in the hen yard. We have several different breeds; Rhode Island Reds, Sexlinks, and Bardrocks. We also have the ever-coveted Aracaunas, the South American breed that lays green or blue eggs. With these eggs, I prepare a delectable “green eggs and ham" in my kitchen. When there is an abundance of eggs, we spoil our family, friends and neighbors with the golden bounty. The whites are firm and the yolks are a golden orange-yellow that sits up high. In the industry, they are considered Grade AAA or Grade AA. They make the best-baked goods. Pastry chefs call as early Spring approaches to place their orders for weekly subscription delivery. I've won several ribbons for my lemon curd and cream scones using these beautiful oval gems.

The "girlie-girls” are fed organic produce diligently collected by Ander from our corner neighborhood market. The produce guys hold the refuse bags for Ander, rather than dump them in the shredder. The “girlie-girls" are given only the best of grain or scratch purchased from the local feed store.

Since we don't have a rooster, (that rank is relinquished to Ander) the eggs are considered “unfertilized”, which are deemed, to some, as being “vegetarian" and “Kosher" in quality standards. And, NO (I know you're wondering), we do not dress them for the dining table. When they die, Ander lovingly buries them in a quiet and undisturbed part of the property.

The bounty of the organic garden finds their way being "put up" for the winter or to be shared among the lucky few. We preserve or pickle as much of the garden produce we don't consume during the summer months. Through the year, I scour yard sales, tag sales, estate sales, thrift stores, (okay, you get the idea) for canning jars, glass bottles or decorative materials that meet the criteria for use. Once home, they are cleaned and sanitized. They are then sterilized immediately before use. Sometimes I break tradition and order fancy European jars for my award-winning preserves. When it comes to food development, formulation, food safety, food processing and canning - I know profoundly.

Being Ander'’s wife and partner, I do well. Being a daughter, sister, friend, I do well. Being Auntie Anni to my nieces and nephews, I do well. Being with other children, I do well. Smart, I do well. Creativity, I do well. Business, I do well. Contract Negotiation, I do well. Catering, I do well. Sewing, I do well. Knitting, I do well. Photography, I do well. Classical Piano, I do well. Antiquing, I do well. Collecting, I do well. Shoes, I do well. Hats, I do well. Books, I do well. Flowers, I do well. Crafting, I do well. Parties, I do well. Gardening, I do well. Cooking, I do VERY well. Baking, I do well. Wine, I do well. Tea, I do well. Chocolate, I do well. Eating, I do well. Dancing, I do well. Singing, I do well. Music Trivia, I do well. Movies, I do well. CD's, I do well. Shopping, I do well. Laughing, I do well. Crying, I do well. Reading, I do well. Gift-wrapping, I do well. Meditation, I do well. Yoga, I do well. Sexy, I do well. Loving, I do well. Giving, I do well. Praying, I do well. Optimism, I do well. Peace, I do well. Calm, I do well. Listen, I do well. Comfort, I do well. Kindness, I do well. Faith, I do well. Trust, I do well. HOPE, I do well.

Well, you get the idea.…

LIFE IS GOOD!

Chicken Soup for the Soul...

2006-01-10T21:14:00.000-08:00

I was feeling a bit under the weather today.

Dammit all...I worked so hard to keep healthy through the start of the year. I was lucky not to catch anything that was going around. You see, I refuse to get the mandatory flu shot every year. The last time I was given the injection of bad cooties, I spent the morning with my head hovered over my trash bin, nestled between my legs, under my desk at work. I was so bad, my darling husband was called to fetch me home. I made the solemn vow, to avoid that scene from ever happening again. Through the holidays, my family had all caught that flu/cold bug and kept passing the virus among themselves. My Mom spent her European vacation with a baaaaad cold, in the baaaaad cold. She kept exclaiming how beautiful and white everything was. Zurich... Munich... Vienna... Salzburg...She was a trooper. After all, this trip was her dream come true.

Ander made his wonderful,

...comforting,

...soothing, and well-received in-house antibiotic for me.

Needless to say, I feel better now.

I'm going to sleep satisfied and content. Bonne Nuit!

Ander’s Chicken Soup

• 3 Tbl. Olive oil
• 4-8 cloves of garlic, crushed (depending on your taste. the more, the better)
• 2 large onions, diced
• 6 carrots, diced
• 4 ribs celery, diced
• 4 chicken thighs, skin on*, cut in half
• 3 chicken breasts, skin on, cut in quarters
• 4 chicken legs, skin on, cut in half
• 2 cups water
• 10 button mushrooms, cut in quarters
• 1 cup white wine (optional)
• 6 cups chicken broth
• salt and pepper, to taste
• ½ Lb. Rotelle pasta
• Minced parsley or cilantro (optional)

Over medium-high heat, place olive oil in bottom of a large stock pot. Sauté onions until soft. Add garlic, diced carrots and celery. Continue to sauté veggies. Place chicken pieces over sautéed veggies. Brown chicken with skin on. Pour enough water to cover 2 inches above chicken and veggies. Add salt and pepper, to taste. Simmer for 30 minutes or until water gets low. Add wine to pot. Stir, occasionally, to make sure chicken and veggies don’t burn. Allow to simmer for 20 minutes. Taste broth for salt and pepper. Add, if necessary. Add chicken broth to pot and bring to a boil. Add pasta and mushrooms to soup broth. Allow to simmer until pasta is done.

Ladle into large soup bowls. Garnish with minced parsley or cilantro. Enjoy!

* It is often thought that the rendered fat from the skin of the chicken (schmaltz) cooking in the soup, brings out the “antibiotic” qualities to the soothing broth.

Life Is An Incredible Adventure . . .

2006-01-02T19:38:00.000-08:00

When is a meal not a meal, but rather, just a large afternoon snack? That’s what I learned as “merienda”. In the Spanish language, it means, “snack”. My Filipino family would have afternoon snacks that were more on the dessert side. Sweet more than savory. My Mom makes a killer “Sweet Bibinka”. Sometimes with hand-grated fresh coconut or with simple sweet rice cooked in coconut milk. She also makes the ever-so-present-on-every-banquet-table, Lumpia. Those of you unfamiliar with Filipino cuisine, they are the same as fried egg roll. Mom used to make her own wrappers with her perfected “crispy” recipe, but has in recent years, surrendered to the commercially prepared wrappers now available in most Asian supermarkets. Even selected Costco locations carry the convenient packages of pre-fried bundles. Naturally, there’s nothing like Mom’s own. Her grandkids know the difference. One bite from any Lumpia other than my Mom’s will prompt a confident “Grandma’s are better.”

This day, Ander and I decided to partake our “merienda” in honor of the 6th year anniversary of his beloved father’s passing. Heino Kase was loved and admired by many. He lived 82 full-of-adventure years before succumbing to inoperable brain tumors. He shared with us many tales of his rich and contented life. A native of the Baltic state of Estonia, he shared with us the story of being one of the last to leave the port of Tallinn as the Russians took over his homeland. His story inspired my award winning recipe “Estonian Bundles with Vodka Cream Sauce”. I’m sure the radio broadcast of KSRO’s Annual Listeners’ Recipe Contest is in the annals of their recorded sound bites. I was privileged to have cooked many family meals for him. His affinity to my cooking was often demonstrated by his modest request, “Is there more?” or “Oh, this is good. I like this. Why haven’t I tasted this before?” Every Wednesday was “Seafood” day at his company’s cafeteria. He made sure to allot time for a leisurely lunch so he could sample and relish in all that was offered. A stranger he had just met once described him as a “genius among us”. He was a kind, generous and loving father. When my own father, Rick, passed away, Heino caringly embraced me and declared, “Although your father is no longer with us, you will always have a Dad in me.” He was accepting of me from the beginning of my relationship with Ander. He believed in our marriage. He was proud and supported Ander’s career as a talented artist. He was able to communicate this to Ander before he died. Even at his end, he was still giving. We learn from his example and follow his lead. A quote he kept on his desktop read, “Life is an incredible adventure or nothing at all, if you do not participate.”

Our “merienda” consisted of Calamari Fritti, with the essential request “straight out of the fryer”, Hot Artichoke Dip with extra crostini, on the side, and two tall glasses of “Arnold Palmers”. For those of you unfamiliar with this thirst-quenching beverage, it is half iced-tea and half lemonade.

Calamari Fritti

Hot Artichoke Dip

In your honor, on this day, January 2, 2006, we toast to you. Cheers to Heino.

We miss you, Dad. We love you, Dad.

P A R T I C I P A T E ! ! !

HOT CRAB AND ARTICHOKE DIP

Active time: 1 hr Start to finish: 1 1/2 hr

1 (9-oz) package frozen artichoke hearts
1 red bell pepper, finely chopped
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups half-and-half
3 scallions, thinly sliced
2 oz finely grated parmesan (1/2 cup)
1 1/2 teaspoons fresh lemon juice, or to taste
1 1/2 tablespoons minced drained pickled jalapeño chiles
1/2 teaspoon salt
1/4 teaspoon celery salt
3/4 lb jumbo lump crabmeat, picked over
Accompaniment: benne seed pita toasts

Preheat oven to 375°F.

Cook artichoke hearts according to package instructions, then drain well and finely chop. Cook bell pepper in 1 tablespoon butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in artichokes and transfer mixture to a bowl.

Melt remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.

Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapeños, salt, and celery salt. Gently stir in crab. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.

Bake dip in middle of oven until bubbling, 20 to 25 minutes. Serve warm.

Cooks' note:
• Dip can be prepared (but not baked) 1 day ahead and chilled, covered.

Makes 8 servings.

Adapted from:
Gourmet
Gourmet Entertains
May 2003

Epicurious.com © CondéNet, Inc. All rights reserved.

New Year's Comfort

2006-01-01T07:00:00.000-08:00

Pot-au Feu . . .

Lizzy just wanted a hot bowl of “Cocida”. It was raining on the 10th straight hour and we were cold and wet. We needed sustenance. We needed warmth. We needed comfort.

You could see the disappointment on Lizzy’s face when our server shook her head, with a flat, “No cocida, today.” Instead, Lizzy settled on a single “Chile Relleno”. Phil and Ander both chose “Machaca”, with carnitas. (This place does not include green bell peppers in the mix. Perhaps, because this is not a typical item offered at the ready.) I had a bowl of “Pozole” with the usual fixings that come with the caldo. To my dissatisfaction, nowhere in that huge bowl was a single morsel of “pata” in sight! Oh, well, we made the best of it. After all, food was only secondary. We were there to continue our visit with Lizzy and Phil. We love their company. We talk, eat, and share about food all the time.

They turned us onto a new butcher, Ron Martindale. Fresh meat! We walked into the place. It smelled clean. There’s nothing like the smell of rancid, rotting meat that can send a carnivore directly to the nearest salad bar. This place will cut your porterhouse to order (eg. 2 3/4 inch thick). The New York strips were beautiful. The filet mignon was luscious. The “Cowboy” Rib steak, bone in, was exceptional. The chateaubriand, ooh-la-la. (By the way, “Chateaubriand” is a recipe, not a cut of meat. But, the recipe was so popular that the cut of meat has become synonymous.)

I selected about 3 Lbs. of beef shanks to use in my last minute choice for our New Year’s meal.

Pot-au-Feu was the perfect choice. Growing up, my Filipino family simply knew it as “Bone Marrow Soup”. It would have the standard, potatoes, carrots, celery, onion, garlic (our household always added garlic in anything we cooked, if appropriate) and occasionally a sliced head of cabbage. The meat would be boiling on the back of the stove in a large stockpot filling the house with the aroma of the cooking broth. Once the meat was “fall-off-the-bone” tender, the last of the veggies would be added. A nice bowl of hot rice would finish off the dish.

Our New Year’s Eve meal was simple and comforting. We had no plans of ringing in the New Year being out in the cold rain. We hunkered ourselves in our cozy little cottage and welcomed the New Year while watching the venerable Dick Clark’s return on his “Rockin’ Eve” show. We got “Skyped” by our family, the Luckenbachs in Southern California, several minutes before the midnight hour. With the aid of handy microphones and decent speakers, we were able to virtually be together for the countdown. Fireworks rang out in both our neighborhoods. Woo-hoo! My Mom, youngest sister and her husband, were celebrating in Vienna this year. Happy 10th Anniversay, Meng and Buddy! (Hope they "waltzed" in the new year.)

Our meal included a fabulous loaf of artisan walnut bread to sop up the rich, savory broth. (Sopping is a mandatory practice with such fare.) The coveted marrow, the “pipe”, the Coeur-a-la-crème, was spread on top of a piece of the walnut bread which we took immense delight in with each rationed bite. The broth brought extreme contentment with every slurp off the soup spoon. Each bite of the veggies would obligate one to blow out the fraction of steam trapped within the mouthful. Ahhh, such comfort, indeed.

We uncorked a splendid Cabernet-Merlot blend from Rosemount Estate’s 1999 vintage. (A Christmas gift from friend, Carol Berry. I'm sure she paid a pretty penny. That's her nature.) Bottled at their South Eastern Australia estate, it garnered a Silver Medal in the Perth 1999 Class 32 tasting. It claims a style of being “Generous, full flavoured with soft berry fruit” and provides the palate with “Vibrant raspberry characters of Cabernet…finely balanced by the smooth, velvety finish of Merlot”. I admit it. I AM, somewhat, of a wine snob. I’m biased. When it comes to wine, I’m a purest. Blame it on my training under the guidance of an award winning, triple gold, winemaker. Hands guided by the best. Winemaking is truly a labor of love. I learned quality begins with the soil, the vine, the grape. Give me Cabernet Sauvignon or Merlot; 100% varietal. The only blends I care for are the high end Bordeaux or Chateauneuf-du-Pape. All in all, it made for a great New Year’s meal.

May the New Year of 2006, the Year of the Dog, bring inspiration, creativity, triumph over tribulation, peace, joy, prosperity, simple abundance and most of all, banquets galore!

Happy New Year!

Pot-au-Feu
(Pronounced: puh-tuh-fuh) - AKA France’s National Dish

Serves 6 with leftovers.

INGREDIENTS:
• 1 large garlic bulb
• 3 large onions
• 1 Tablespoon olive oil
• Salt and Pepper; season to taste
• 3 lbs. meaty beef shanks (with marrow)
• bouquet garni: in a square of cheesecloth, tie together: 2 Tablespoons peppercorns, 3 bay leaves, 5-6 sprigs parsley
• 3 chicken breasts (cut in half) or 6 thighs
• 6 small red potatoes, cut in quarters
• 3 medium turnips, peeled & quartered
• 1/2 lb. small carrots, peeled & cut into 2 inch pieces
• 3 ribs celery, cut into 2 inch pieces
• 1 lb. green cabbage, halved & cored
• 6 Tablespoons dry red wine
• For accompaniments (optional): toasted baguette slices, cornichons, 2 cups grated Gruyère cheese; vinaigrette; aioli

PREPARATION:
Preheat oven to 450°F.

1. Remove papery skin from garlic and peel one of the onions.

2. Coat the both of them with some olive oil, place on a baking dish and roast for 1 hour.

3. Season beef shanks with salt and pepper.

4. Place the beef shanks in same baking dish and roast with garlic and onions for 1 hour.

5. Place chicken in stockpot and cover with cold water. Over medium heat bring to a simmer. Reduce heat and cook for 15 minutes skimming off any scum that rises to the surface.

6. Add the roasted beef shank, roasted onion, roasted garlic and bouquet garni to the pot. Partially cover with enough water to come up at least three-fourths of the way up the sides of meat and chicken. Bring to a simmer.

7. Reduce heat, maintain the simmer and cook for about 1-1/2 hours.

8. Peel the remaining two onions, leave them whole and add to the pot, along with the potatoes, and turnips.

9. Simmer 30 minutes, adding water if necessary, to keep the vegetables covered.

10. When the potatoes and turnips are almost tender, add the carrots and celery. Cook an additional 10 minutes.
Season to taste. Bring to a boil.

11. Add the cabbage and cook until the cabbage is tender. Remove bouquet garni.

To Serve: Place one tablespoon of the red wine in each of 6 warmed soup bowls. Ladle the broth into each bowl. Place beef portions, chicken, vegetables in bowl. Float toasted baguette slices on side of bowl. Sprinkle cheese over soup.

Serve the meat and vegetables accompanied by more cheese, the cornichons, and if desired, the vinaigrette and aioli.

Martindale's Quality Meats and Deli
5280 Aero Drive
Santa Rosa, CA 95403
707.545.0531

Glad Tidings to you . . .

2005-12-25T00:42:00.000-08:00

Merry Christmas! Malagayang Pasko! Naimbag a Pascua! Maabig ya pasko! God Jul! Rõõmsaid Jõulupühi! Joyeux Noël! Buon Natale! Feliz Navidad! Bon Nadal! Fröhliche Weihnachten!

Christmas Eve we celebrate Nochebuena or "the Good Night." It is a time our families gather together to rejoice and feast on the varied holiday treats. The banquet is set out for all to enjoy. Our family tradition begins when the aroma of garlic, oinions, ginger and chicken broth fills the air. It is Mom preparing the "Arroz Caldo" to be served upon our return from Midnight Mass. It is simple. It is comfort. It is joy. It is Christmas Eve and makes for "the Good Night".

Arroz Caldo

3 tablespoon vegetable or corn oil
2 tablespoon minced garlic
1/4 cup chopped onion
8 1/2-inch slices of ginger
1 2 - 3 1/2 pound chicken, cut into serving pieces
4 tablespoons patis* (or 2 tablespoons salt)
6 cups water
2 cups uncooked rice
1/4 cup chopped scallion
1/4 teaspoon freshly ground pepper

In a large covered stockpot, heat oil and saute garlic, onion and ginger. Wait for the garlic to turn brown and onions become transparent. Add the chicken and patis or salt. Cover and let simmer for 5 minutes. Chicken will produce its own juices. Add water and rice. Stirring often to prevent sticking, simmer for 25 minutes over low heat or until chicken and rice are tender. Add chopped scallion and pepper before serving.

* Patis is your good old Filipino fermented fish sauce. AKA - Vietnamese "Nuac Mam" or Thai "Nam Plah"

I like to use chicken thighs, with bone in-skin on, as they impart a full flavor. My brother offers chopped cilantro along with lemon and the chopped scallion (green onions). For a deep rich broth, he uses prepared chicken broth in place of the water and patis.

Adapted from: Reynaldo Alejandro's Philippine Cookbook.

Sugar High Fridays/IMBB - Cookie Swap - Count Me In!

2005-11-22T17:21:00.000-08:00

I wanted to participate and be included in the fun. With Thanksgiving just a couple of days away, my oven has been monopolized by roasting turkeys, savory stuffings, bottomless pies, etc... Cookies will have to wait until next week. Will post photos when available.

Make some room, Cookie Monster!

Chocolate-Pecan Caramel Candy Bars

A chocolate sundae on the go!

Yields: About 3 dozen

Crust:
1 1/2 cups all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup unsalted butter

Topping:
6 tablespoons unsalted butter
1 cup firmly packed dark brown sugar
3 tablespoons honey
3 tablespoons heavy cream
2 tablespoons maple syrup
1 1/2 cups chopped pecans or walnuts
1/2 cup (3 ounces) semisweet chocolate chips

Preheat oven to 350° F. Line a 9-by-13-inch baking pan with aluminum foil and grease foil. To make crust, in a food processor, combine flour, sugar and butter and process until crumbly. Pat onto bottom of pan. Bake for 12 minutes or until set. Remove and transfer to a rack.

To make topping, in a saucepan, heat butter until it melts and bubbles. Add brown sugar, honey, cream and maple syrup and bring to a boil over medium heat, stirring constantly. Let boil without stirring for 1 minute. Pour over hot crust and sprinkle with nuts.

Bake for 12 to 15 minutes or until caramel layer is bubbly. Remove from oven and sprinkle with chocolate chips. Let melt, then swirl with a spatula. Let cool and peel off foil. Cut into 1 1/2-by-2-inch bars.

Adapted From: The Christmas Cookie Deck by Lou Seibert Pappas, photographs by Frankie Frankeny, 2004, Chronicle Books, San Francisco, CA, chroniclebooks.com

Our Daily Bread . . .

2005-10-24T08:50:00.000-07:00

PANORAMA BAKING COMPANY
500 Florida Street
San Francisco, CA 94954
415.522.5500
Head Baker: Ruben Barrera

Maddie Barrera-Crum among the tasty offerings. Ana is in the background.

The Staff of Life . . .

Artichoke Focaccia . . .

Mixed Bread Basket . . .

More Tasty Offerings . . .

Hmmm...all that stuff about butter in the previous post. What's the first thing that comes to mind?

B - R - E - A - D ! ! ! But not just ANY bread.

Ander and I stopped by the Windsor Farmer's Market to see what the Fall harvest had to offer. The seasonal table brought forth a myriad of goodies. There were the luscious golden globes of Fuyu Persimmons. Royal Red Pomegranates. Several bushels of apples. Perfumey Muscat grapes. Bright orange pumpkins, in every shape and size. Then, behold! The modest table with cute little Maddie counting out change for a customer.

With a furrow between her brow, concentrating and focused, she lets out,
"... three-fifty, four and a dollar makes five." She looks up to her satisfied customer and flashes her bright smile. "Thank you. Come again."

She adjusts her hoodie on her head and turns to me with her flashy smile. She extends a cheery "Hi! What would you like today?" Her Step-Mom, Ana is in the background waiting to tag team the request. I return a toothy smile. "Everything looks soooooo gooooood." I choose the Chocolate Madeleines. For $3.00, you get 6, fit-in-your-hand, genoise cakes shaped as seashells to please your appetite. Chocolate, because I'm gonna have to share with Ander. Madeleines because they're my favorite guilty pleasure. Now, to hunt down that single-shot latte, low foam.

Before leaving Maddie's booth, I noticed the sky-high bread pudding on the outside corner table. What do you do with an extra loaf? Bread pudding sounds like an easy task. Try this one on for size. I've included a simple Vanilla Sauce to drizzle over the sliced servings. I suggest the "Hard Sauce"for adventuresome palates. (Gets its name from the "hard" liquor used.) Place a pool of the "Hard Sauce" on a serving dish and lay the sliced pudding on top. Serve additional sauce "on-the-side".

Never mind counting carbs. Enjoy! Lift that fork!

OLD-FASHIONED BREAD PUDDING

Ingredients:
• 2 cups milk
• 3 eggs, beaten
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 4 slices white bread, without crust
• 1 teaspoon cinnamon
• dash nutmeg
• 1/2 cup raisins, optional

Preparation:
Heat milk over low heat until hot, but not boiling. In a bowl, combine eggs, sugar, and salt; stir well. Gradually stir about 1/4 of the hot milk to the egg mixture and stir in. Add remaining milk, stirring constantly.
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Stir in vanilla.

Place bread slices in a buttered baking dish, (sprinkle raisins over bread, if used), about 2-quart size. Pour the milk mixture over bread. Combine cinnamon and nutmeg; sprinkle over pudding mixture. Bake, uncovered, at 300° for about 50 minutes, or until a knife inserted near the center comes out clean. Serve warm with vanilla sauce or “hard” sauce, if desired.
Serves 6.

VANILLA SAUCE

Ingredients:
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 2 tablespoons butter
• 2 teaspoons vanilla extract
• pinch salt

Preparation:
Bring water to a boil in a small saucepan. Combine sugar and cornstarch, blend well. Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened. Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted. Spoon over dessert.
Makes 3/4 cup.

HARD SAUCE

Ingredients:
• 1 cup whipping cream or heavy cream
• 1 teaspoon vanilla
• 3 egg yolks
• 1/3 cup granulated sugar
• 2 to 3 tablespoons bourbon, whiskey or brandy

Preparation:
In a medium saucepan over medium-low heat, combine the whipping cream and vanilla, bring just to a simmer. Remove from heat.

Beat together the egg yolks and sugar. Quickly stir 1/2 cup of the hot cream into the egg yolks, stirring constantly.

Pour back into the hot cream in the saucepan. Cook over low heat, stirring constantly, for about 3 minutes, until it just begins to simmer, then stir and cook 2 minutes longer. Remove from the heat and stir in the bourbon, whiskey or brandy. Strain and serve warm. Makes about 1 cup of “hard” sauce.

Adapted From:
Diana Rattray, Southern U.S. Cuisine
http://southernfoods.about.com

Pass the Butter, PLEASE, already...

2005-10-23T19:52:00.000-07:00

A contribution from a couple of fabulous foodie friends . . .

Grazie, Lorenza! Merci, Shawnie!

DID YOU KNOW - BUTTER VS. MARGARINE

Both have the same amount of calories.

Butter is slightly higher in saturated fats at 8 grams compared to 5 grams

Eating margarine can increase heart disease in women by 53% over eating the
same amount of butter according to a recent Harvard Medical Study

Eating butter increases the absorption of many other nutrients

Butter has many nutritional benefits where margarine has a few only because
they are added.

Butter tastes much better than margarine and it can enhance the flavors of
other foods.

Butter has been around for centuries where margarine has been around for
less then 100 years.

Now for Margarine... Very high in Trans Fatty Acids. Triple risk of Coronary
Heart Disease

Increases total LDL ( this is the bad cholesterol). Lowers HDL cholesterol
and this is the good one.

Increases the risk of cancers by up to five fold.

Lowers quality of breast milk.

Decreases immune response.

Decreases insulin response.

And here is the most disturbing fact....
Margarine is but ONE MOLECULE from being PLASTIC...!!!! (This fact alone
should be enough reason to avoid margarine for life and anything else that
is hydrogenated. This means hydrogen is added changing the molecular
structure of the food)

YOU can try this yourself. Purchase a tub of margarine and leave it in your
garage or a shaded area. Within a couple of days you will note a couple of
things. No flies, not even those pesky fruit flies will go near it, It has
no nutritional value, nothing will grow on it, even those teeny weenie
microorganisms will not a find a home to grow...Why? Because it is nearly
plastic. Would you melt your Tupperware and spread that on your toast?

Ann E. Rogers

Secretary, National Cancer Institute at Frederick
Center for Cancer Research Basic Research Laboratory Gene Regulation
Section

Viva Italian - Ravioli

2005-10-21T08:33:00.000-07:00

Placing the meat filling . . .

Covering layer . . .

Tamping the dough . . .

Cutting out the pillows . . .

Voila! . . .

Ravioli - The first memory of ever having this delectable morsel was seeing it come out of a can - Chef Boy - well, you know. Little did my naive young self realize what I was really missing. It is a lot of work, but gadzuks, is it ever worth it! Of course, you can go down to your local pasta house, Italian Deli freezer or Trader J and pick up a few of these lovely pillows, but then you're missing out on all the fun! Think of all the accoutrements you can play with. Bon Apetito!

About Ravioli

Stuffed pasta goes a long way back (Boccaccio mentions ravioli in the Decameron), and almost every region in Italy has its own varieties, with characteristic forms and stuffings. Ravioli, a pasta whose name derives from the verb “to wrap” (ravvolgere), are Ligurian, as are Pansôtti. Tortellini and Cappelletti are Emilian, whereas Agnelotti are from Piemonte.

A century ago stuffed pasta with vegetable-based fillings were eaten on Fridays and in Lent by the well off, and eaten year round by those too poor to buy meat. The meat-stuffed varieties, on the other hand, were a day-after treat made with the left over meats from Sunday dinners or festive meals. Times have changed, and now most Italians buy stuffed pasta ready made.

While you can buy commercially made fresh stuffed pastas in the gourmet sections of many supermarkets (we’ll ignore the stuff sold in cans), there are two advantages to making your own. First, you can choose what to put into your stuffing. A friend of mine who owned a pasta factory told me that he had to leave out some ingredients, like nutmeg, from the tortellini he sold to restaurants because some clients objected to them. Second, pastas stuffed with some of the more exotic fillings are practically impossible to find.

Stuffings for pasta can be either meat, vegetable, or fish-based, and can include a creamy cheese such as ricotta. Specific names should in theory denote specific fillings. For example, as Artusi noted more than a century ago, ravioli should be filled with greens or greens and cheese -- this is because they are Ligurian, and the Ligurian diet was almost exclusively vegetarian, especially inland. However, the word raviolo denotes a shape, and there are a number of meat-based recipes for them.

Agnolotti (Meat Filled)

Agnolotti (pronounced anneeolottee) are Piemontese stuffed pasta, and come in a great many different varieties, some filled with cheese, others meat, and others still meatless. They are, in any case square and small, about 3/4 of an inch to an inch on a side, and are made using very thin sheets of pasta. They also are often made from cooked meat, in other words, leftovers. Recycling can result in something both elegant and very tasty.

INGREDIENTS:
• For the pasta:
• 5 cups flour
• 8 yolks and 2 whites (you want 5 eggs' worth of volume)

• For the filling:
• 12 ounces (300 g) cooked lightly seasoned pot roast
• 8 ounces (150 g) roast pork loin
• 5 ounces (75 g) fresh, mild sausage
• 2 tablespoons unsalted butter
• A bunch of escarole (you can use other greens if need be)
• 1 1/4 cups freshly grated Parmigiano
• 3 eggs
• Freshly grated nutmeg (just a pinch)
• Salt
• For cooking and / or as a sauce:
• Meat broth
• Melted, unsweetened butter (about a half cup, or perhaps a little more)
• Fresh sage
• Freshly grated Parmigiano or Grana Padano
• White truffle, if you're lucky

PREPARATION:

In any case, to serve 6 you'll need the ingredients above.

Make the dough from the flour and the eggs (see instructions if need be), put it in a bowl, cover it with plastic wrap, and let it sit.

While you're kneading the dough bring water to a boil, and boil the sausage and the brains for a few minutes, then remove them and let them cool. Remove the sausage casing and crumble the sausage. Pick over the brain, removing membranes, and mince it.

Blanch the escarole, drain it, squeezing well to extract moisture, and mince it. Then sauté it until done in the butter. Mince the cooked meats quite finely (if need be you can blend them, but be careful not to make a paste). Combine all the ingredients of the filling in a bowl and mix them thoroughly with your fingers to obtain a homogenous mixture, seasoning it to taste with salt, pepper and nutmeg.

Take the pasta dough and roll it out dime-thin. Cut the sheet into two equal-sized pieces, dust one lightly with corn meal, roll it up, and cover it so it stays moist. Dot the half of the sheet still on your work surface with blebs of filling about the size of a small hazelnut, putting the dots in rows that are about an inch apart (I have seen agnolotti that are smaller). Unroll the other sheet, shake off the corn meal, and lay it over the first. Tamp the sheet down well around the filling, so it sticks, and cut the agnolotti free with a serrated pasta wheel.

Come time to cook them, heat the butter in a pan with the sage, and remove it from the flames when the sage begins to whisper (you don't want to brown the butter or burn the sage). In the meantime, bring broth to a boil.

Boil the agnolotti in broth, skimming them off, into a serving bowl, as soon as they rise to the surface. Season them with the butter and sage, and serve with freshly grated cheese, and thinly sliced truffle, if you have it..

Above Adaptation:
From Kyle Phillips,
http://italianfood.about.com