Haven't been able to update too much the past week.  Been busy with family and events that we had to do for the dance group.

However, here are chain of events over the past 2 weekends.

Met a very sweet Wine Propietress last weekend.  So if you are into a Bordeaux Blend to Brijitt. Blended with selective Oakville Cabernet Sauvignon, Cabernet Franc and Petit Verdot.

You can purchase her wine at the Wine Shop in the Yountville Vintage Shoppe. 

Here's a photo of Chef Chiarello busy at work last Saturday 9/12 for release of his new cookbook, Bottega.

Most of my friends know my love for Floral so I made this for an event for C and K Concert in Lodi.

My daughter helped on this and came out nice.

Toro and Ahi Tuna

Well I don't live close enough to go Morimoto daily let alone be able to afford it.  But this is my take on Chef's Toro Tartare

We took lots of road trips this weekend testing and driving that Q7 Audi loaned to us
This was at Bottega Napa Valley.  Chef used to make Angry Spot Prawns and Angry Crab over at Tra Vigne.  These were so good.  I totally enjoyed the fried arugula for the garnish

Honey Mac Nut Prawns

Well bought some Prawns today. Frenchie and I love Honey Walnut Prawns.

Instead of Walnuts I used Mac Nuts and yummyonoliciously wonderful. We were stuffed.

No Egg in the batter and no milk.

1/4 non glutinous rice flour

3/4 cup all purpose flour

1/4 cup cornstarch

1/4 teaspoon salt

1 teaspoon sugar

1/2 teaspoon baking powder

3/4 cup of 7 up

Clean the prawns while you are heating your oil.  Use clean new oil.

Make sure the prawns are dry and season them well.

Mix the batter just before you are ready to fry the pop will fizzle the batter and it will be medium like

pancake batter.  Fry to golden brown

Now for the Honey Sauce

1/4 of Mayonnaise

2 Tablespoons Condensed milk

2  Tablespoons of honey

2 Tablespoons of Rice Wine Vinegar

1/4 cup water

Mix well, I heat slightly before tossing with all the cooked prawns.

Voila and Bon Appetito.

French Onion Soup

French Onion Soup

Who doesn't like a good bowl of French Onion Soup.  I don't mean the basic on you get at chain restaurants.

I mean good homemade stuff.  My sister in law and husband and hubby and I dined at

Le Normandi in Pacific Grove.  I tell you the Chef there can make a darn onolicious French Onion Soup.

I was salivating for that soup today.  It's 100 degrees and yeah I made the soup anyway.

So the butcher at the market saw me pacing the meat aisle they are used to me now.  I asked for Beef Bone and oh yeah he cut me up a nice one with some thick marrow and I was happy.  $1.64.  Got some stash of Gruyere Cheese hmmm was $21.99 a pound.  While I was at it picked up some more Molinari Pancetta I like their seasonings.

So I cooked away the bones for a while, and some beef base, Herbs de Provence and Grey Fleur De Sel,  thyme, 1/2 bottle of Turning leaf Chardonnay and 1 bay leaf. That simmered for a couple hours. 

With candle lit in kitchen,  I cut at 2 yellow and 2 mau'i onions on the mandolin and carmelized those baby's up.  I didn't shed one tear, thanks to Martha Stewarts advice to light a candle when cutting lots of onions.

And, yeah oh la la, it came out yummy.

Bon Appetito!!!

Momofuku hana hou

Hana hou made  another batch of Momofuku Crack Pie.  Instead of the tart pan, I have the small Tart Tins.
So here you have it. Just as good.