Our 4 days off

We really needed some time off, after the past couple months.

Our journey took us to the Wine Country of course. Saw some friends met some new friends, had some great wine and tour and great food.

Here goes.

This is at Alpha Omega, you know I've been wanting to go there and never got around to it.  Our friend Bridget Raymond whom is Wine Propietress of Brijitte Wines, sent us there and whoah very nice.  Met a local wahine that works there and well we talked story for a while.  These are the fountains on the grounds quite nice the grounds.  Jackie our new friend at A/O also plants the gardens there as well.

New French Oak Barrels. On the left up there are one of the owners.

These are the grapes after they've been pressed and gone through the fermentation.

It really looked like fall and glad we were there this weekend.

The drive through the tunnel of trees.

Went to Calistoga for lunch and also went to revisit Crystal Geiser been 25 years or so since we last went there.

This Red Dragon fly was something

We had lunch at Brannan's

I had a Ceasar Salad with Salmon

This salmon was so perfectly cooked the skin was exceptionally crispy.

We both had Butternut Squash Soup it was pretty good.

Pappa had a burger but I did not take a photo of it. It was just a burger.

See my hubby in my glass. :-)

This guy was riding this bicycle through the window at Brannan's interesting.

 The grounds and tasting at Cakebread was what I expected. I also got an autographed Cookbook from Delores Cakebread.  The Reserve Chardonnay was awesome.

It was soooo nice seeing the fall colors.

Pappa's Miso Clam Soup at Morimoto, we had dinner with our son and his girlfriend.

Pappa's Kobe just like he likes it.

Red Snapper Display at Morimoto

Morimoto Sushi Rice Pudding with Manila Mango and Verbena Bean Sauce with Tuille

Hubby and his 28 year old Morimoto Sake. Son had some too they both liked it.

I've posted these doughnuts before from Morimoto. They are very good.

Doors should be opening very soon in Napa for Tyler Florence.

Love this entry at Celadon

This is going to be our next dining experience

Last night 11/13/10 we dined at Boulevard One Mission St.,  San Francisco

Nice dining experience $$$$ but worth it.

Monterey Red Abalone and Oyster Starter with Lobster Mushroom and other mushrooms. This was so yummy.

Hubby's Angus Filet Mignon with Chard and Fingerlings cooked medium rare, excellent

This was my Halibut Entree with wilted spinach, a squash blossom stuffed with deliciousness on a bed of avocado quinoa and couscous this was delish!

My dessert was a semifreddo with a oat cookie on top with some passion fruit very subtle. Also with White Chocolate scoop icecream and medallion, with some cookie crumb.

We had some good wine as well '07 Duckhorn Cabernet Sauvignon, 2004 Chateauneuf Du Pape, and 2000 Chateau Mageaux

It was indeed a beautiful weekend.

 

My Cheesecake yum yum

I'm not one to really bake a Cheesecake, but I got a tip from a great Chef., and Voila...............just need a lot of time on your hands. What's next,,,,,,,,,,,,,,,hmmmm  thinking of making Croissants but it might just be easier to get the Trader Joe's box out. :-)

Cheesecake

Cheesecake Baked very slowly

Pappardelle Pasta with Langostino Tails

Here's a delish item my daughter and I made a few weeks ago

Coffee Crunch Cupcakes.

My in-laws and my mom loved Coffee Crunch and here it is. Thank goodness I got the Crunch Recipe.

Clam Chowder and Foccacia Bread

Well I love a GOOD bowl of Clam Chowder , we love Albonetti's in Monterey, so I gave it another whirl.  I had made the Shrimp Bisque last week and took a little of that technique into here.  I think I have tried every cooking version to make clam chowder.  My fish monger had chopped clams already packaged ready to cook (mmmm) one less headache and was reasonable $5.00 for a brick.  I used it all as hubby likes clams.

I diced small carrot

1 sliced thin and cleaned throughly 1 leek

Diced 1/4 of a sweet vidalia onion

2 stalks of celery sliced diced thinly

2-3 dutch baby golden potatoes chopped

1 garlic clove crushed and pasted with salt and pepper

1 1/4 inch Molinari Pancetta sliced thinly into lardons

Have a 1/2 pint of organic cream

1/2 of half and half

1 cube of some good organic butter

1/2 cup of white wine the kind that you want to drink don't use the cheap stuff

snipped chive optional

olive oil

1 pinch of saffron soaking in 1 shot glass of warm water

Old Bay Seasoning to your taste

Kosher Salt and Pepper

1/2 cup flour and wondra mixed

1 bottle clam juice

1 small container of clam stock (your fish monger might have some fish stock handy)

Also Morin has a Fish Base now as well.

I try to use organic everything as much as possible.

So hear goes I cooked in this order, provided you prepped your veggies above.

Cook your Pancetta Lardons slow-medium heat once done take them out.

Leave the rendered oil, and add a litte olive oil and move on below.

Saute' slowly the leeks and onion then add garlic in 1 T of the butter with a little olive oil

once they are translucent add the garlic and stir around once that is done

add the veggies and slowly cook them away. Once these are tender

add the wondra/flour mix and stir around again on slow fire don't rush it.,

add 1 T butter here or 2 and a little olive oil and stir around until the flour cooks itself out it will look like a glob.

Slowly add in the clam juice and stock and keep stirring like making homemade gravy it should start smoothing out.

Then add the wine and let it cook away for 15-20 min on med heat don't let it over boil just a nice simmer.

salt and pepper to taste

Add the clams let that simmer 5 more minutes.

Add the cream and half and half and remaining butter add the saffron liquid and flowers.Simmer 5-10 minutes

If you want it think it should be thick here already.  If you want it thinner add more half and half or water up to you or wine.  Or if you have a little more fish stock use that but don't use chicken stock that will mess up the flavor.

That's it serve with Sourdough or in small Sourdough Bowls.  Of course, I made fresh Foccacia

Bon Appetit.

Shrimp Bisque with Scallop

I took time this morning since it was cold, and made shrimp bisque.  I didn't have any Remy or Hennessy,

so I opted to buy E & J Brandy to flambe' the prawns.

I also threw in some Longostein Tails I found at Trader Joe's it added to the flavor and topped off with a nice

seared Scallop.

An hour and a half later voila' this was quite yummy.  The baguette (La Brea) I prefer Il Fornaio but Podesto's was out.

Brown Rice Duck Congee

When I really didn't feel good last week, I had the flu and I normally don't eat congee only when I am really sick.  So here it is, Brown Rice Congee with Roast Duck from the Chinese Deli here.

1/2  cup (dry)Brown Rice Medley (It's my mix, Brown Jasmine, Wild Rice, Gen Mai Brown and a little Jasmine) I rinse the rice first then add:

Lots of stock, garlic, onion and the duck shredded , salt and white pepper then simmer away for an hour.

Noodle Soup with Zucchini and Mushroom with Shredded Duck

This was one of those days the other day, needed comfort I was a tad under the weather.

Noodle soup with shredded duck, zucchini and mushrooms. The crab cakes were from Selland's Market/Cafe near the office.  Those were yummy.

Potatoes Au Gratin

I haven't been on here in a bit.  Been pre-occupied with other things.  Today I made Potatoes Au Gratin with Pancetta and Chive......
I have had a touch of the flu but I'll taste a bit.

Today

I have out of the loop for a bit.  Mom in law was gravely ill, mom lost her battle to breast cancer after being in remission on 9/22 and my father passed away from a heart attack on 10/3.  They will be deeply missed.
Things are so going to be different we know that .  It's been difficult for both families.

I cooked 10 days straight at one point and forget to take pictures of everything.  I guess family was so much more important.

I came down with a cold the other dayand feeling quite drained.

So I cooked today I cooked white corn they looked good we'll have to see how sweet they actually are.

I made a Butter Mochi Cake with Huckleberries fresh ones that I got at the Ferry Bldg last week.  Since I have this cold, I also made some cream of Mushroom and Chicken Soup with Orzo.  I saute'd the mushrooms separately in Sweet Marsala and butter and incorporated into the soup later.

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.

Fettucine with light Tomata Basil Sauce and Pancetta and Foccacia

This is Fresh Fettucini Noodles with a light Tomato Basil sauce with Molinari Pancetta and my Foccacia bread. Yummy.

Baby Dutch Yellow Potato Chips

Since last night I had posted those homemade potato chips.

I had 6 left in the bag they are small so on the mandolin quite easy to cut up.

So here's the story, don't go there saying she bought the chips and took the photo.

I don't think so.

1.  Got a mandolin?  I have only a basic one that I use for this slice. I have a bigger one put away in the buffet storage.

2. Wash and Dry the potatoes.

3.     Slice on Mandolin, I slice in to a bowl of cold water to prevent browning.

4.  I let the chips soak for a while to release the starch.

5. heat the oil to 350 degrees.  I use a small pot and 3 inches of oil.

6. Have a dry clean Spider handy

7. Get lots of paper towels or a clean towel one that hasn't been washed with fabric softener.

8. In small batches dry off the slices and sprinkle salt.  I alternate drying while frying the first batch.

The salt removes the water in the potato chips for a crisper chip.

9  Start to fry in small batches what your spider can hold is what you should put too much they'll create too much steam.  Drying them well in step 8 above helps. 

10.  Keep an eye on them it doesn't take long they will move around and check for golden brown.

11. Remove when done and drain on paper towel.  Here I season with salt, onion and garlic powder. 

Bon Appetito! 

ABT Grilled Cheese on Baguette and Homemade Potato Chips

Here's my rendition of my Ultimate Grilled Cheese Sandwich

I love Il Fornaio Bread especially their Baguette.

Sliced the Baguette at an angle for the look

So used Land o Lakes Tuscan Butter stuff on each side of the slices

Grill on each side keep them matched

I grated Swiss Gruyere and Fontina

I put sour cream on one side and the cheese on the other

add sliced tomato I used the grape ones here think small now

a bacon strip (good applewood bacon I buy Boars Head) fold in half

I also throw a couple thin slices of avocado

then stack it up and press a bit longer.

I also made these potato chips I saw on Food TV it seemed easy and I have been playing with my

mandolin lately so why not  I had baby Yukon Golds.

I used 1/2 canola oil and 1/2 peanut oil in a small pan since thinking small.

Heat oil to 350 and fry in small batches thank goodness I have a small spider.

Non oily and I added just enough Kosher salt at the end.

Dinner is served Bon Appetito!!!!

Momofuku Crack Pie my way

Below is the recipe for Momofuku's Crack Pie from the LA times.

What I did different was added some Mac Nuts, and a little Lemon Zest

I was able to break this down to make one pie otherwise I'd eat them all up.

My tart pan was smaller and I cut this recipe in half with some slight modifications so I got a

deeper Crack Pie my way

This dessert is delicious!!!!

Momofuku's Crack Pie




Total time: 1 1/2 hours, plus cooling and chilling times

Servings: Makes 2 pies (6 to 8 servings each)

Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling

Cookie for crust

2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats

1. Heat the oven to 375 degrees.

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crust

Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Filling

1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish

1. Heat the oven to 350 degrees.

2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.


Each of 16 servings: 432 calories; 4 grams protein; 45 grams carbohydrates; 1 gram fiber; 27 grams fat; 16 grams saturated fat; 187 mg. cholesterol; 36 grams sugar; 125 mg. sodium.

Stiry Fry with Duck Confit

Inspired by Zen Chef................................went with the fusion.  I really wanted Lobster with Long Life noodles.  Well I know how to make it, but a small hole in the wall by my house makes it really good. But they had the lobster but they were out of the certain noodles.  So needed to cook.  Had the Muscovy Duck so cooked that up in the turbo broiler..................and here it is.

Bon appetito.

Blood Orange Panna Cotta with Vanilla Bean

I went out of the box.  I had 2/3 a cup of Blood Orange Juice left.  I still wanted to make Panna Cotta.
Voila! so here it is. Of course blood oranges aren't available now and that would have been beautiful on top.

Pizza with Prosciutto, Capers, Muchrooms, Garlic, Fontina and Chevre

I made Pizza for myself too lazy to cook actual dinner because I can put this together quickly.

I believe I have posted the dough already to make it your way.  I personally don't like a lot of sauce

as I like to taste the yum yums on top.  I love good Fontina Cheese and Chevre for that bite.

Espresso Lift Vanilla Bean Panna Cotta