May/090
Alton Brown Goes Dutch
Who doesn’t adore Alton Brown? I’m sure there are some out there, but I think he’s a genius. And not just as the host of Iron Chef America! I find his show, Good Eats, to be smart and the techniques usable at home. Some are a little out there, though. Follow this episode link to see him whip up some crazy stuff in a dutch oven over an open flame.
May/090
One-pot Perogi with peas!
This was a super easy dish that tasted great. A fantastic way to get your fix of peas and pasta (so delicious, right?). Mine was vegetarian, but add some diced and crispy pancetta for some real yumminess.
Cooking time: 10 minutes
Stove-top only
You’ll dirty just: 1 pot, 2 bowls and a slotted spoon
1 bag of frozen 365 brand Potato and Onion Perogi
2 cups of frozen peas
2 tablespoons butter
1/4 cup grated parmesan
fresh ground pepper
Bring a pot of water to boil. Quickly blanche the frozen peas; toss them in the boiling water for 1 minute, then remove them and set aside. Bring the pot back to boiling, then toss in the frozen perogi. Since the pasta is thick, cook it for 6-7 minutes after the pot starts boiling again. Strain the perogi and set aside in a bowl. Turn the heat down to medium. Get rid of all but about 2 cups of the pasta water. Add the butter, peas and parmesan and let simmer for 2 minutes.
Pour the sauce over the perogi, sprinkle with parmesan and fresh ground black pepper and enjoy!
May/090
Oak Park Farmer’s Market - Opening Day
While in theory I’d like to, I just don’t end up buying all of my produce at the farmer’s market every week. I love the freshness and the opportunity to support local farmers. I like the communal feel to a good outdoor market. I love that people bring their dogs, their kids, and it feels like a little party. But I’m a seasonal farmer’s market shopper. I go when the weather (or a good friend) pulls me there. So when I read the Oak Park Farmer’s Market was opening today, amid a week of 90+ degree heat, I thought - get there when it opens at 9am, and stay only as long as you need to.
Cris and Ryan joined me on the trip, which made for a lovely outing. Cris chased Ryan around and allowed me to browse more than I would have been able to without her. I had a list with me - ingredients for mother’s day brunch the next day: four kinds of berries, a brioche loaf, eggs, pecans, white peaches, russets and thyme. (Yes, it’s going to be yummy.) Most of which I expect to find at a local outdoor market here. Eggs are not always available, though how awesome when they are. I grew up with chickens and feel particularly nostalgic about fresh eggs.
Unfortunately, the market did not deliver for me. At least not for my list. I was able to get strawberries of course, and white peaches. But that’s it! I wasn’t disappointed, though. I know it’s a new market and getting a good variety of vendors is going to take a while I imagine. I was pleasantly surprised to find a few new items, and that to me marks a good market. That and kettle corn. Oh the smell of kettle corn!
I’m glad Oak Park got a market. I wish every community had one - they’re great for socializing and for promoting buying local and organic. They’re not intended to be full-service grocery stores, or to be your one-stop shop for everything on your list. If you’re lucky you’ll sample some delicious fruit, listen to a little live music and enjoy wonderful weather with friends. And on that it definitely did deliver.
May/090
Bellavino Wine Bar and Restaurant, Westlake Village
Between the two of us, Dan and I have been to Bellavino at least 8 times. We had such a lovely experience there in April 2008 that we decided to take the whole family back for Mother’s Day that year. During our last visit a week ago, we ordered and ordered - a bottle of wine, cheese, entrees and a dessert. It’s time to review the place.
I personally love the wine and cheese service. Some say it’s overpriced, but for me having chunks of rich delicious cheese, crackers, honey and fruit set before me is a luxury and a few extra bucks isn’t going to sway my opinion of it. I love it. The cheese selection is exciting and the ecroutements are perfect - I especially love the honey/fruit/cheese combo myself. The wine selection is ginormous, if not entirely overwhelming. The staff seems to be able to help with this, and we’ve been directed to a number of well-matched pairings.
Another plus is the outside ambiance. The built-in outdoor fireplace is rustic and romantic and provides the perfect amount of heat for the small patio space. Given the choice and if the weather is nice, I’ll always sit outside.
The staff has also always been warm and friendly. This goes a long way as we all know and hubby and I certainly appreciate being treated well while out to dinner.
Although we’ve never been to Bellavino’s special events or wine tastings, we hear very good things about them. Most we’ve spoken with believe the value is extraordinary and worth a trip to check them out. During our last visit, they were promoting an event celebrating the anniversary of Woodstock complete with live music.
So if you’re looking for an upscale place to go for drinks with friends, to meet with potential clients or for a romantic way to start an evening, go to Bellavino for the wine and cheese and sit outside. Chat up your server. But my suggestion would be to go somewhere else for the main course.
Bellavino Wine Bar
3707 East Thousand Oaks Blvd.
Westlake Village, CA 91362
805-557-0202
Hours: Tue-Wed 5-11 pm Thur-Sat 5pm-1am
May/090
Cilantro Lime Salad Dressing
This deliciously light dressing was assembled for the first time last year during a family gathering at our house. Not many wanted salads before dinner, until they started tasting this dressing. It was a hit and we’ve been making it ever since. Super easy with a small food processor.
Cilantro Lime Salad Dressing
Makes 2 cups
2 tablespoons lime juice
2 tablespoons vinegar
1 cup olive oil
1 small bunch cilantro
1 clove garlic
2 green onions
Salt and pepper, to taste
Pour lime juice and vinegar into food processor or blender. With processor on, slowly pour in olive oil. Add remaining ingredients and process until smooth.
May/090
Brioche Toast with Roasted and Mashed Honey Sweetened Berries
It’s a very far cry from your grandma’s bread and jam.
This was part of my mother’s day brunch last year, and how lucky am I - hubby’s making it again this year. It was that good. Sounds a bit daunting to make, but I hear it was really easy. Finding the brioche was the most difficult part.
Brioche Toast with Roasted and Mashed Honey Sweetened Berries
(Credit goes to Michael Chiarello)
Makes 4 servings
4 (1-inch) thick slices brioche
2 tablespoons unsalted butter, softened
2 pints mixed berries (strawberries, raspberries, blueberries)
½ cup honey
2 tablespoons fresh lemon juice
¼ teaspoon salt
Preheat oven to 400 degrees.
Heat a large grill pan and toast the brioche slices, turning once. Spread each toasted slice with butter and set aside.
Toss the berries in a bowl with the honey, lemon juice and salt. Put them onto a sheet pan and roast for 5 minutes. Mash the cooked berries with a fork until spreading consistency. Spoon the warm berries over the brioche toast or let cool to room temperature. Berry mixture can be refrigerated for 1 week.
May/090
Giant Chocolate Chip Cookies
Not to be confused with Dan’s Ginormous Chocolate Chip Cookies, these are a flatter cookie but with so much substance. Great brown sugar crisp and the dough freezes amazingly well. Be sure to thaw each frozen cookie before baking.
Giant Chocolate Chip Cookies
Preheat oven to 325 convection.
In a mixing bowl, whisk together:
2 cups of flour
½ teaspoon of Baking Soda
In a second bowl, beat together:
¾ cups melted salted butter (one and a half sticks)
½ cup white sugar
1 cup brown sugar
Then add:
1 egg plus 1 egg yolk
1 tablespoon vanilla
Beat until creamy.
Then, combine the two bowls and beat just until combined.
Add 1 ½ cups chocolate chips. Stir just until mixed.
Use a ¼ cup measuring cup to heap the batter into cookies onto a greased cookie sheet.
Bake these giants for 16 ½ minutes. Let cool on the sheet for 3 minutes, then transfer to a cooling rack.
May/090
Spinach-Artichoke Dip with Bacon
Certainly not for those on a diet, this hearty and rich dip is best served with toasty two-bite sized sourdough slices, or if you have them, pita chips. Just thinking about it makes me want to eat it again. You’ll be amazed how fast a group will devour this. And yes, it’s true, everything is better with bacon.
Spinach-Artichoke Dip with Bacon
Makes 16 servings
2 garlic cloves, minced
2 (8-ounce) packages cream cheese, softened
2/3 cup grated fresh parmesan cheese, divided
5 center-cut bacon slices, cooked and crumbled
1 (14-ounce) can quartered artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry
Preheat oven to 350 degrees. Place mayo, garlic, and cream cheese in a large bowl; beat with a mixer at medium speed until well blended and creamy. Stir in ½ cup parmesan cheese, bacon, artichoke hearts, and spinach. Spread mixture into an 11×7-inch baking dish coated with cooking spray. Sprinkle with remaining parmesan cheese. Bake at 350 degrees for 25 minutes, or until thoroughly heated. Serve with toasted baguette slices or crackers.
May/090
16th Annual Casa Pacifica Wine and Food Festival
If you are the festival-going type, and also like to support very worthy causes, you should definitely consider the Casa Pacifica Wine and Food Festival a must-attend event this summer. My husband and I have been supporting Casa Pacifica for a number of years, and we think it’s the best cause around. In short, the organization’s mission is to provide shelter, support and education for abused, neglected and at-risk children and their families in Los Angeles, Ventura and Santa Barbara counties. Attending events with the children they care for has always been at least slightly life-changing for us. So we proudly choose to promote this major fundraising event for them.
This year’s festival boasts over 75 food exhibitors, 150 renowned wineries, the “Best in Fest” culinary competition, a large silent auction and continuous entertainment. The wine and food is included with the price of admission, and how do you beat that?
Go enjoy yourself while knowing you are supporting a fantastic cause!
Where: California State University Channel Islands
When: June 7, 2009
Time: 1 PM - 5 PM
Price of admission: $75 in advance, $90 at the door, $200 VIP
May/090
Salmon Baked in Couscous
We are partial to raw salmon, and rarely eat it cooked. However, this dish really highlights what we do like about the fish - rich flavor and flakey meat. Baking it in the couscous keeps it moist and from overcooking. Try experimenting with different ingredients to the couscous. We love adding raisins, dried apricots and pine nuts.
We’ve also done this dish with chicken and it works well.
Salmon Baked in Couscous
½ bunch fresh flat-leaf parsley, chopped
¼ cup golden raisins, coarsely chopped
¼ cup chopped kalamata olives
3 tablespoons chopped sundried tomatoes
3 tablespoons chopped dried apricots
3 tablespoons pine nuts, toasted and coarsely chopped
¼ cup extra-virgin olive oil, plus extra for drizzling
1 lemon, juiced
Salt and freshly ground pepper
1 ½ cups couscous
2 cups water
(or, instead of all these ingredients, use a packaged couscous with raisins and nuts)
2 (6-ounce) salmon filets skinned
Preheat oven to 375 degrees.
In a large bowl, stir together first 7 ingredients (through salt and pepper). Stir in the couscous to moisten completely and season generously with salt and pepper. (Or simply prepare the packaged couscous).
Put the salmon in a single layer in a smallish buttered baking dish. The filets should not touch one another. Sprinkle with salt and pepper and drizzle with a little olive oil. Spoon the couscous mixture over the top of the fish so that it completely covers them and fills in the whole dish at the same time. Pour over the water (not needed if using a packaged couscous). Drizzle with olive oil. Put the dish in the oven and bake 25 minutes.