March 4th, 2010 by admin
A few weeks back, it was a hands-on team building class at a client’s home for 25 people in the hills of Park City that produced some wonderfully coordinated and delicious cuisine.
Try to organize 25 adults, all in different modes of cooking disciplines (some not at all), into groups of 5, given recipes, and their job is to workout the dynamics of the team, time the recipes, and then get everything on the table at the same time.
Some 1 1/2 hours later, food appeared…simultaneously. It was a beautiful thing. Entree of chicken parmigiana with homemade tomato sauce, sides of broccoli in garlic, salad of endive, watercress and oranges, and a dessert of chocolate dipped strawberries and bananas Foster with vanilla ice cream.
Team building and cooking. A concept that works. Men who never butterflied a chicken breast deftly maneuvered sharp boning knives and produced trimmed poultry. Executives dipped berries and sauteed garlic. And the finale was a meal fit for any Food Network segment. I was proud of their skills.
Here are two recipes used that night for the berries and bananas Foster. Now if novices in the kitchen can create a magnificent sweet, then it is possible for anyone to read, follow directions,
and voila! Dessert. With or without a team effort.
Bananas Foster
4 tablespoons unsalted butter
½ teaspoon ground cinnamon
1 cup brown sugar
juice and zest of 1 large orange
3 firm bananas, peeled and cut into ½” thick slices
½ cup dark rum
¼ cup triple sec or other orange flavored liqueur
6 scoops good quality vanilla or butter pecan ice cream
Garnish: thin strips of orange zest
In a medium skillet, heat the butter until melted. Add the cinnamon, brown sugar, orange juice and zest; cook on medium heat until sugar is melted. Take the pan off the heat, and add the sliced bananas, rum and orange liqueur. Return pan to heat, and cook over LOW heat for another minute, until bananas are heated through, about 1 minute. Do not cook on high heat otherwise the alcohol will ignite.
Place a scoop of ice cream in serving bowl and top with bananas. Garnish with orange zest.
Serves 6.
CHOCOLATE DIPPED STRAWBERRIES
½ pound melting dark chocolate cut into small pieces or dark semi-sweet chocolate bits
4 ounces white chocolate bits
1 pound large strawberries, with stems, wiped dry with paper towels (about 20)
Parchment lined baking sheet
Candied sprinkles
Put the dark and white chocolates into 2 separate heatproof medium bowls, such as stainless steel bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Set the bowls of chocolate over the water to melt, stirring until smooth (use wooden spoons or plastic spatula, not metal, please).
Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Sprinkle with candied sprinkles. Repeat with the rest of the strawberries. Allow the chocolate to harden slightly before drizzling with melted white chocolate.
Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
Chill the strawberries until chocolate has hardened. Makes about 20 chocolate dipped strawberries.
Posted in Uncategorized | No Comments »
March 3rd, 2010 by admin
One of life’s most civilized experiences is high tea, served in the elegance of a stately hotel lobby overlooking formal English gardens.
Such was the event I attended a few weeks ago, a celebration of a friend’s 40th birthday. Her husband (St. Patrick, we call him) arranged a tea party for 20 of Mary’s closest and dearest friends. We gathered in the lobby of the Grand America Hotel i in downtown Salt Lake City, for their famous afternoon High Tea. It’s where little girls have birthday tea parties, women take friends for a relaxing afternoon of sweets and savories, and families celebrate special events in the comfort and luxury of this grande dame of hotels.
On a blustery Saturday afternoon, the massive fireplace was ablaze, the tables were set with fine china and linens, and the dulcet sound of a harp played in the background. Dressed in our best “Tea Party Finery” (no hats or gloves, though), we sat at four five-top tables. Orders for teas were taken, with an extensive selection from black to green to herbals.
Within minutes, individual china teapots were placed at each place setting, with our respective choices for the afternoon. A three tiered tray adorned with finger sandwiches, scones and various jams and curds was the centerpiece for each table.
Smoked salmon and egg salad pumpernickel sandwiches, ham and cheese triangles, flowered shaped breads topped with savory spreads and currant-orange miniature scones were offered.
At two o’clock in the afternoon, it was just what sated our appetites. Not too heavy, not too overwhelming in choices.
After an hour or so, a rolling cart of luxuriously decadent pastries was paraded around to each table. As our dessert, with additional teas, we had our choice of miniature cheesecakes, lemon tarts, chocolate mousse cake, fruit tarts, fresh berries, and at least a half dozen other selections. By 4′oclock in the afternoon our craving for sweets, savories and high tea was met.
An afternoon with the ladies, dining in refinement, is such a treat. We should do it more often.
I am convinced that blood pressures would definitely be lowered if more time were spent in this environment of elegance and dignified dining.
Posted in Uncategorized | No Comments »
March 3rd, 2010 by admin
Sometimes teaching a cooking class is just so enjoyable, it’s not a job but a group of friends who gather to learn, eat and of course, have a heated discourse on various topics.
Such was the case last night in my Five Pastas/Five Sauces cooking class. Nine students gathered (squished) into my kitchen, and with my trusty assistant and myself, 11 people laughed, ate, discussed life, ate, learned, and ate some more.
I had just taken a baking sheet of lightly broiled bruschetta from the oven, sliced ciabatta bread topped with roasted red pepper strips, fresh mozzarella and then sprinkled with fresh basil leaves as students settled into their respective spots.
The bruschetta were passed around the table and quickly devoured as students are hungry when they first arrive at 6 pm. Just enough food to keep the hunger pangs at bay until the first dish was served.
While the gemelli pasta was boiling, the sauce of onions, peppers and sausage was simmering, then both were tossed in the sauce, and topped with Romano cheese. It’s a classic combination of peppers and sausages. And so perfect together with the tomato based sauce.
Next on the menu was baked rigatoni with chicken, shallots and spinach, with a rich Asiago sauce. A sprinkling of breadcrumbs, lemon zest and Parmesan cheese topped the pasta, then baked until bubbly. The zest of lemon brought out the richness of the sauce and a little surprise taste.
Carbonara, a combination of pancetta, shallots, and egg-cream sauce tossed with fettuccine, is a restaurant favorite. But the simplicity and deliciousness of this recipe convinced the most skeptic in the group that a bowl of “Fettuccine alla Carbonara” is just about 15 minutes from start to finish.
Bucatini, one of my favorite pastas, is a long strand of spaghetti thickness pasta with a thin hole in the center. It works with so many sauces, from ragu to seafood based. In this dish, a basic tomato sauce was made with crushed tomatoes, wine, and then mussels, clams, shrimp and scallops were added and simmered for about 8 minutes to allow the mollusks to open completely. Served with chopped basil leaves. No cheese. Cheese is verboten on seafood dishes in Italy.
Lastly, malafadde pasta (very thin looking lasagna with curly edges) in a rich lamb and baby eggplant ragu. With a hint of cinnamon, it had a definitive Greek slant to the dish. And when red wine and milk was added to the sauce, it created a dish with enough staying power to marry perfectly with the pasta strands. I found cute baby eggplant at my favorite grocer, and just had to have them for the sauce. I get so excited over the simplest of life’s pleasures - baby eggplant.
Five differently shaped pastas. Five sauces to pair with each. Some pastas are meant to be baked, some are meant to be served with a lighter rich sauce, and some are meant to be bathed in a tomato based sauce. With over 150 pasta shapes available, there is one sauce for each of them.
Chocolate covered cherries were passed around the counter at the finale for just a little sweet treat. Have to have chocolate. A smidgen of sweetness to cap off an evening of fine foods, wines and interesting conversations. Very interesting.
For a sample of what we ate, here’s the recipe of the pasta with Italian sausages and peppers.
So easy, so inexpensive, and the essence of all that is Italian. Think trattoria style eating.
FUSILLI WITH ITALIAN SAUSAGES, RAINBOW OF PEPPERS
1 pound imported fusilli or other tubular or 2″ thick-shaped pasta, cooked “al dente”, drained
2 T. olive oil
1 small onion, minced
2 cloves garlic, minced
1 red, yellow and green bell peppers, cored and thinly sliced
28 oz. can Italian chopped tomatoes
1 cup water
1 teaspoon kosher salt
½ teaspoon dried red pepper flakes (use more if you want more “heat”)
1 T. dried Italian seasoning
1 lb. sweet or hot Italian sausage (4-5 links)
1 tablespoon olive oil
Garnish: ½ cup grated Parmesan cheese
Have the pasta cooked and set aside. Heat the oil in sauté pan. Add onion, sauté until soft. Add garlic and peppers. Cook for 2-3 minutes until softened slightly. Add tomatoes and seasonings. Cover; simmer for 15 minutes.
In a separate pan, add the sausages to the olive oil, cook over low heat, turning to brown all sides. Cover; cook for 15 minutes. Add the sausages to the pan of tomatoes and peppers. Cook another 5-10 minutes until they are cooked through. Pour the sauce over the cooked pasta, toss gently, and garnish with cheese. Serve 1 sausage with the sauce and pasta per person. Serves 4-5.
Posted in Uncategorized | No Comments »
February 23rd, 2010 by admin
Just a short 40 miles south of Salt Lake City, Sundance Resort houses a mountain community for art, nature, and of course, food. Driving up Provo Canyon Scenic Byway leading to Sundance, you are awe-struck by the towering mountains and the rushing Provo River. So majestic, yet so close to a major Rocky Mountain metropolis.
I was fortunate to be one of the culinary vocational influenced guests invited to Sundance Resort’s Press Dinner featuring the chefs from the three restaurants under the Sundance umbrella - The Tree Room and Foundry Grill at the resort and Zoom in Park City.
Five courses, all prepared by the chefs of the three establishments, were presented with accompanying wines for each dish, all private labeled and crafted by New World wineries in California.
Upon arriving at the Tree Room, we were ushered into the Library, a cozy room with raw timber honed walls lined with books, Indian crafted rugs on the wide plank pine floors, and dimmed lights. A glass of Pinot Noir or Sparkling rose’ was offered as we awaited guests.
After all were assembled, we entered the dining room with the massive tree trunk around which the room was constructed (hence, The Tree Room moniker.) The table was set, personal place cards arranged at the 13 settings, and then the spectacular show began.
Our amuse-bouche in a ceramic Chinese soup spoon set on a white square plate placed on a folded crisp white linen napkin was impressive. Molecular gastronomy’s influence was evident as a dollop of olive oil, dipped into a mysterious chemical to form a spun sugar type encasement and placed on a bed of powdered red wine vinegar created a surreal eating challenge. Not knowing how one would approach this dish, I tried to pick it up with my fork, which produced a spill of the olive oil onto the powdered vinegar. Obviously, not the proper way to taste. Another dish was brought out to me, and I was instructed to just pick up the olive oil bubble, roll lightly in the powdered substance and just pop it into my mouth. A burst of oil with the acidic vinegar sensation was unlike anything I have ever tasted. A little bit like a very tart vinaigrette in molecular form on the tongue.
Chef Jesse Moreno of the Tree Room had created this dish to the wonderment of the diners.
He explained its composition, the intricacies of the formulation of the olive oil bubble, and the tediousness of the creation, which made it all the more appreciative.
Our bread plates were graced with two of the Tree Room’s housemade artisanal breads. One bite of the warm muesli roll lathered with unsalted butter and there is not morsel remaining. Yeasty, crunchy with oats and nuts, sweet with raisins and craisins, these rolls are part of the dining experience not to be missed. I know, it’s just bread, but…bread can make or break a meal. This makes the meal all the more memorable.
Our next course was more approachable than the amuse-bouche. Steamed Washington State clams, in a five-herb broth and served with a garlic ciabatta toast triangle to absorb every bit of the aromatic broth was succulent. This dish is a Zoom favorite, under the direction of Chef Brian Prusse. Our paired wine was Sundance’s 2007 Honig Sauvignon Blanc from Napa Valley. The crispness of the wine and richness of the clams were an ideal match.
An Arugula and Frisee Salad with roasted butternut squash, spiced pumpkins seeds and a blue cheese maple vinaigrette, prepared by Foundry Grill Chef Tim Anderson was delicate with baby frisee leaves and a smattering of the vinaigrette, just enough to kiss the greens. Wines with salads can be tricky, but Sundance’s 2006 Selby Chardonnay from the Russian River Valley was rich enough to stand up to the sweet maple and complex blue cheese of the vinaigrette.
A palate pleaser of blood orange granita, again presented on a white ceramic spoon whet the appetite for the rich entree to follow.
Grilled Buffalo Tenderloin, accompanied by a separate dish of cauliflower gratin, along side glazed baby carrots and topped with a sauce bordelaise didn’t disappoint. The tenderness of the bison loin, which was topped with decadent buffalo marrow, was enhanced by the Altamura 2005 Cabernet Sauvignon with blackberry tones and ruby red hue. If cauliflower is not your vegetable of choice, you must, must try this gratin to convert you to appreciate this lowly vegetable.
As Chef Moreno explained, the stems were steamed with cream, then pureed and tossed with the flowerettes which were finely diced, then baked with a delicate butter based herb and cheese breadcrumbs sprinkled on top. Cauliflower has never tasted so delectable. Nor the bison, which is healthier than beef, as a red meat alternative for the cholesterol conscious diner.
The next two courses, both desserts from the two pastry chefs at The Tree Room and Zoom, were just as jaw-dropping spectacular. First, an Apple Polenta Upside Down Cake.
Caramel topped apples on a light polenta cake, accompanied by a mascarpone ice cream with almond crumble and apple cider reduction was prepared under the auspices of Sundance Resort’s pastry chef, Meghan Rule. A Mer Soleil Late Harvest Viognier from Santa Lucia Highlands in Monterey was the dessert wine that paired perfectly with the caramel in the apples and the richness of the mascarpone.
Next, chocolate….chocolate. A Warm Chocolate Cake crowned with Raspberry Port Gelato incorporates the best of everything I love in a dessert. Chocolate, raspberries, and port, encompassed in a dish by Zoom pastry chef Marcie Sierra. The last of the wines to be poured was another Sundance private label - Viader 2006 Meritage “Redford Reserve” from Napa Valley, named of course, for the founder of Sundance and artistic visionary, Robert Redford.
By the time dinner concluded, we were sated, filled with fond memories of a most delightful evening in the company of Sundance Resort’s marketing and public relations manager, Lucy Rindolphi; executive chef Mark Shoup; Lindy Overton who oversaw the beverage selection as her role of banquet and beverage manager; and general manager of Sundance, Chad Linebaugh. Their hospitality and love of this magnificent location is evident in their effervescence and enthusiasm. If you have seen “Jeremiah Johnson”, you know the spectacular setting in which they work, every season bringing a new colorful backdrop to the mountains. And it’s literally, in my backyard. Sundance Resort. A day visit, a romantic weekend getaway or a ski vacation with the family. It’s a detour for those who want to experience luxury in the setting of the spectacular Wastach Mountains.
After spending a restful, quiet, snowy night at the resort, I awoke to snow a few inches deep on the car, a blue sky and aromatic pines and wood burning fireplaces. I needed to head back down the canyon to teach a class, but before leaving this bucolic setting, I stopped into the rustic Foundry Grill for breakfast. Their famous local Lehi Mills oatmeal, laden with nuts, raisins, and cream was just what I need to fortify my day. The dining room was sprinkled with families in ski apparel, eating a hearty breakfast and waiting for the lifts to open for a day’s skiing in the pristine mountains. I feel fortunate to have such a setting within close proximity of Salt Lake City, and to have a vocation that affords me to experience such a glorious meal with those who appreciate food and wine as much as I.
Posted in Uncategorized | No Comments »
February 22nd, 2010 by admin
Every year just a few days before Valentine’s Day, for the past 10 years or so, I receive a present from the California Vegetable Specialties Company. No, not a bouquet of roses or a box of chocolates. Something more apropos for a chef. Something rare. Something I can actually consume.
A box of tenderly wrapped magenta red and white Belgian endives. Not just endives, but a bouquet of freshly picked endives, with roots attached, cradled in cellophane and a tied with a big red ribbon. And then, for a bonus, three packages of three of these specialty endives, two red and one white bunches in each. Nine more endives to stuff with crabmeat salad (for an appetizer on Valentine’s Day), to break apart and serve in salad with watercress and oranges (another Valentine’s Day course), or to braise in white wine and serve with crumbled Gorgonzola (as a side dish of another dinner party.)
I so look forward to these Belgian culinary treats via California every year. And when that UPS truck drives up to the house every February 11th, I start to salivate. Endive spears. I can’t imagine a more romantic, perfectly delightful gift from the world’s largest producer of California endive.
As their slogan says, “eat more ‘on-deev’ - 10,500,000 Belgians can’t be wrong.” So right.
Posted in Uncategorized | No Comments »
February 22nd, 2010 by admin
You must have thought I have flown off to some deserted island, sans laptop and totally incommunicado. Not so. Just working, working and more working.
To fill you in, I have been teaching everything from a hands-on class for 25 at a hilltop home in Park City to hosting a French inspired Valentine’s Day wine and food tasting on February 14th, the day of romance. Six classes in six days. By last Monday, I was a walking zombie. That goodness it was President’s Day. A day off. A day to sleep in. And in between, this madness, I was invited to a magical evening to taste private label wines and fantastic food at Sundance Resort, just about 40 miles south of town. And a night at their luxurious lodgings. Serene, snow shrouded pines, the aroma of burning wood in fireplaces. I love Sundance. More on this incredible meal at a later posting.
Private classes for various groups were interspersed on a few nights of the teaching marathon. And of course, the last of my high school 5-week course to the most appreciative students at Rowland Hall wrapped up on Friday, the 12th of February.
One of my favorite classes taught this month was “Oh Baby It’s Cold Outside”. The menu included comfort foods as Warm Artichoke, Crab and Fontina Bake, Caramelized Onion (everything taste better with caramelized onions)-Applewood Bacon Tart, Chicken and Vegetable Pot Pie with an Herbed Crust, and Warm Gingerbread with Orange Ginger Cream.
I don’t advocate preparing all these dishes for one meal. Choose one and maybe a green salad and dessert would be just fine. The star of the show was the Chicken and Vegetable Pot Pie with an Herbed Crust. And the Orange Gingerbread with Orange Ginger Cream for dessert.
Admittedly, it does take time to prepare. A perfect Sunday afternoon project when you have a few extra hours to spend in the kitchen. A group effort would be ideal. One person to chop, one to make the dough for the crust, and another to make the sauce to toss into the chicken and vegetables. And it serves at least 6-8.
I made this dish for a group I taught one evening, a compilation of women from various professions. From the group of 8, only one person had actually made a chicken pot pie from scratch. Others had faked it. Once the dish was removed from the oven and the golden crust broken and served with the creamy filling, they were hooked. Never again will a frozen pie pass their lips. Never again will a quasi-homemade pot pie (canned cream soup, frozen vegetables and store bought pie crust) make an appearance on the dining table. That’s what they said. Only time will tell.
For dessert, a holiday spice scented gingerbread cake. Now, for me, there is no reason to reserve this cake just for December. I truly believe that February, June or even the heat of August’s humid days would be ideal for a light, airy, pumpkin pie spice infused cake. Served with ice cream, flavored cream or even caramelized pears or apples, gingerbread makes a most satisfying finale to any meal. And the preparation for this cake takes maybe about 10 minutes. Baking time, about 30 more minutes. In less than an hour, dessert for the family, guests or just because it’s Tuesday. I share the love and the recipe of gingerbread with you. And with just a hint of orange zest, it makes it all the more seasonal.
CHICKEN -VEGETABLE POT PIE WITH PARMESAN HERB CRUST
2 pounds boneless, skinless chicken breasts
2 bay leaves
1 teaspoon kosher salt
¼ teaspoon ground black pepper
4 tablespoons butter
1 leek, white part only, thinly sliced
4 ribs celery, thinly sliced
2 carrots, peeled and thinly sliced
1 cup frozen petite peas
2 cups diced white new potatoes
½ pound button mushrooms, thinly sliced
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon ground white pepper
4 ounces (1stick) butter
½ cup all purpose flour
1 cup half and half
1 cup chicken broth (from poaching liquid)
Poach the chicken for 20 minutes in about 3 cups water with bay leaves, salt, and pepper. Remove the chicken and reserve broth. Cut chicken into 1” cubes. In a saucepan, heat butter and saute the leek, celery, carrots, peas, potatoes, mushrooms, thyme, salt and pepper for 2-5 minutes until softened. Add to bowl with the chicken. In the same saucepan, heat remaining butter until melted. Add flour and whisk to make a “roux”.
Slowly add the half and half and the broth. Whisk until smooth, about 3 minutes. Taste for seaoning. Add to vegetable-chicken and toss well.
HERB PARMESAN CRUST
2 ½ cups flour
4 tablespoons butter
4 tablespoon shortening (Crisco)
½ cup grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
1 teaspoon dried thyme
1 teaspoon kosher salt
Pinchof cayenne pepper
8 tablespoons iced water
Egg wash: 1 egg beaten with 1 tablespoon cream
In a bowl of food processor, combine the flour, butter, and shortening. Pulse on and off until dough is the size of peas. Add the cheese, parsley, thyme, salt and cayenne pepper.
Pulse again until combined, about 5 pulses. With motor running, slowly pour in the water until dough forms a ball, about 30 seconds. Remove to floured board and roll to a 12” diameter circle or a rectangle to fit the pan you are using.
Place the pot pie filling in 4-quart oven proof pan. Top with dough, making sure dough covers filling. Crimp edges. Brush with egg wash. Bake at 375 for 30-40 minutes until crust is golden and filling is bubbly. Remove from oven and serve at once. Serves 6-8.
WARM GINGERBREAD WITH ORANGE GINGER CREAM
1/2 cup sugar
1/2 cup (4 ounces) unsalted butter
1 large egg
1 cup molasses
2½ cups all-purpose flour
1½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon finely grated orange zest
1/2 teaspoon kosher salt
1 cup hot water (put in glass measuring cup and heat in microwave for 30 seconds)
Preheat oven to 350o. Grease and flour a 9 inch square pan or spray with baking spray.
In a large bowl or in a mixer, cream together the sugar and butter until light yellow. Beat in the egg, and mix in the molasses.
In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves and orange zest. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan. Bake 30-35 minutes in the preheated oven, until a knife inserted in the center comes out clean. Cool for a few minutes before cutting into 9 squares. Serve warm with Orange Ginger Cream.
ORANGE GINGER CREAM
1 cup whipping cream
1 tablespoon orange zest
¼ cup powdered sugar
1 teaspoon ground ginger
Beat the cream with orange zest, powdered sugar, and ginger until stiff peaks form. Refrigerate until ready to use. Makes about 1½ cups cream.
Posted in Uncategorized | No Comments »
February 8th, 2010 by admin
When in San Francisco last month, one of the fine dining establishments I had the pleasure to experience was Range. Housed in a long, narrow space, the ambiance is soothing. But not only is the setting perfect for a neighborhood restaurant, the menu reflects simplicy in preparation of ingredients.
One of the dishes sampled at the table was a pasta dish that in its application is simple, yet so flavorful. A little pancetta, Meyer lemon zest, and a drizzle of olive oil add to the mix of this dish.
The entire dish takes about 15 minutes to prepare. The ingredients for the sauce can be sauteed while the pasta is cooking, then drained and added to pan. And the lemon zest adds the perfect balance to the richness of the pancetta. In the original dish, fresh pea shoots were added for a touch of green. I substituted baby spinach leaves which are neutral in flavor.
TAGLIATELLE WITH PANCETTA, MEYER LEMONS, ARTICHOKES, SPINACH AND PARMESAN (RANGE)
1 pound tagliatelle or other wide pasta such as fettuccine, cooked “al dente”, drained
2 tablespoons butter
1 tablespoon olive oil
1 large shallot, peeled and finely chopped (about ¼ cup)
¼ pound pancetta, thinly sliced into julienne strips
15 ounce can artichoke hearts, finely chopped
Juice and zest of 2 Meyer lemons (use a large regular lemon if Meyer lemons are not available)
2 cups vegetable broth
1 teaspoon kosher salt
½ teaspoon ground black pepper
6 ounces baby spinach leaves
1 cup shaved Parmesan cheese
olive oil
While cooking the pasta until “al dente”, make the sauce. In a large skillet, heat the butter and olive oil. Saute the shallot and pancetta until the pancetta is golden brown. Add the artichokes, lemon zest, juice, vegetable broth, salt, pepper, and spinach leaves. Cook over low heat until spinach wilts, about 1- 2 minutes. Toss the pasta into the sauce. Serve at once with the cheese on top and drizzle with a little more olive oil. Serves 6.
Posted in Uncategorized | No Comments »
February 5th, 2010 by admin
Since Spruce of San Francisco fame, opened as a Waldorf-Astoria property restaurant last fall at the Canyons in Park City, Utah, the buzz has been building about the food, the setting, the service, the wine list, and the decor.
This past week, I had the opportunity to sample all this elegance for myself, up close and personal, with friends. Driving up Parley’s Canyon for our 6:30 p.m. reservation, the night was clear and the stars brilliant. No snow, no fog, no traffic. A winter issue, at times.
After turning onto the Canyons Resort road, the first right turn onto a non-descript road leads you to the massive Dakota Lodge, with impressive circular drive and twinkling lights on the shrubbery.
Within seconds, several valets appeared to open the car doors, dressed in chocolate brown outfits topped with brown paperboy felt hats. So unvalet-like, but professional.
Doors opened to a lobby of Baccarat crystal chandeliers, marble floors, massive floral arrangements, dark wood paneling, and a view of the lit Mediterranean blue pool, and dozens of pine trees, all adorned with miniature white lights. So romantic, yet so unlike any of the other Park City ski resorts have to offer.
Entering Spruce just off the lobby, we were escorted past the impressive bar - with Carrera marble topped tables and saddle leather chairs and banquettes. More Baccarat crystal chandeliers and sconces to enhance the mood.
Transported to another time and space to the main dining room, the black walls and massive fireplace were the ideal backdrop for the caramel colored leather chairs and white tablecloths. The silver framed mirrors, the crystal teardrop sconces, and the appropriately spaced tables made for a fantasy setting.
Service was impeccable. Water appeared, bread appeared, crystal wine glasses appeared, cocktails appeared, all without skipping a beat. Then, removed just as swiftly.
Warm cheese gougeres were presented as a little teaser for the meal to come.
My cocktail of a local distillery, High West’s 7000 vodka, chilled in a martini with olives, was just what a martini should be. Chilled. Green olives (with pits). Shaken at the table in a portion sized silver martini shaker, then poured into a crystal martini glass.
My first course of agnolotti with nettles and mascarpone were so light and delicate, the four large pastas were devoured without much notice. I could have had another bowlful for my main course.
Our most gracious server made suggestions for entrees, and of course, they were right on. I ordered the honey lacquered duck with a sliver of foie gras over a bed of braised radicchio. The duck breast was cooked to a perfect medium rare, thinly sliced and oh so rich with the grilled foie on top.
Other entrees of Spruce’s signature Maine lobster in lemon butter, and seared sea bass were also rated high on the enjoyment meter.
A bottle of WillaKenzie Pinot Noir from Oregon’s Willamette Valley accompanied the entrees. I love WillaKenzie Winery, making a detour to their facility in the gorgeous Oregon wine country whenever in the Portland area. Their Pinot Noirs are world famous, so reasonably priced and so drinkable, whenever and wherever the occasion.
For dessert, Spruce is synonymous with beignets and two sauces - usually chocolate and their homemade raspberry jam. An order of a basket of these warm, sugar coated little dough balls of goodness were easily consumed.
My Meyer lemon panna cotta and another dessert of pots de creme were smooth and light. For our extra finale to the meal, a complimentary tray of chocolate and fruit jellies were presented with the bill, to make it more palatable.
Total bill for three, $335, not including service. Not an every night event - but for special occasions or on an expense account this restaurant lives up to the highest expectations. And for those extra special occasions, a luxury room just an elevator ride away would make for weekend to remember.
Spruce, 2100 Frostwood Drive, at The Dakota Lodge, Park City. For breakfast, lunch (their Spuceburger is highly touted), dinner, AM desserts, PM desserts, and of course, dining in the soothing bar is always an option apres-ski, apres movie or as a day trip up the canyon.
Posted in Uncategorized | No Comments »
February 3rd, 2010 by admin
The fever is beginning to take over. It’s getting worse day by day, especially when the weather reports are bleak. More snow. Cold inversion days. Spring fever is gradually increasing in my soul and heart. I want sun, I want to dig in the dirt, and I want green. Green leaves, green grass, and gardening stores stocking the first of the spring plants. I want to get back in the garden and cut my own herbs, my own flowers, and pick my own fruits and vegetables.
The remainder of last autumn’s leaves are piled in the corners of the garden, the brown leaves of the rose bushes are so depressingly dried and forlorn, the barren fruit trees cry out for spring blossoms, and now, more snow is in the forecast. Grrrr.
My one of my favorite days in February is seeing the first little green pokes of daffodils budding through the dirt. It will be any day now. I know it. And then the little white snowbells. They are so cute and delicate. And then the crocus, jonquils,
daffodils, tulips and hyacinths.
I am getting ahead of myself. I just want a little more sun, a little more daylight, and then…the gardening fever will take over and become obsessive. Soon.
But in the meantime, keep the chill away with this Meyer Lemon Thyme Bread. It integrates two spring-time ingredients. Meyer lemons and thyme. And warm bread from the oven any month of the year, slathered with honey butter is just about the most perfect way to celebrate the season - whether winter or spring.
Meyer Lemon Thyme Bread
2 cups bread flour
1 tablespoon active dry yeast or 1 pkg. dry yeast
2½ teaspoon kosher salt
1 teaspoon sugar
2 tablespoons fresh thyme leaves
2 tablespoons olive oil
2 tablespoons Meyer lemon juice
Zest from one Meyer lemon
1¾ cups warm water
4 cups bread flour
Egg wash: 1 egg beaten with 1 tablespoon cream
Add the 2 cups flour, yeast, sugar, salt, thyme leaves, olive oil, lemon juice, lemon zest and warm water in a mixer bowl with a hook. Mix well. Add more flour to make a soft dough (NOT STIFF). Put dough in a covered bowl and let rise until doubled in bulk. Punch down, turn onto a floured board and shape as desired, a large ball or a long oval. Place on a baking sheet lined with parchment or Silpat. For a shinny crust brush with egg wash just before baking.
Bake in a 400o oven for 20 to 25 min. or until internal temperature is 195o. Cool slightly before slicing and serving with honey butter or homemade jam. Or marmalade. Or just eat as is. Makes one large loaf.
Posted in Uncategorized | No Comments »
February 1st, 2010 by admin
One of the more memorable appetizers I ate while in San Francisco was the Smoked Salmon Bruschetta at MarketBar.
Simple ingredients, artfully arranged, made for a perfect little nibble while sipping a cocktail waiting for the main course. In San Francisco, the bread of choice to be served at many restaurants is usually Acme Bakery’s eclectic array of artisan breads. This bakery’s products, sold at Ferry Plaza Market and other locations, always has lines of loyal customers who would not consider any other bread supplier for their meals. And their Epi bread (wheat shaft shaped ) with unsalted butter…enough said.
MarketBar used a sourdough bread, sliced on the diagonal, then toasted slightly before being slathered with cream cheese. Served slightly warm, the bruschetta had beautifully smoked salmon draped over the bread, topped with pickled red onion rings, capers, and finely chopped chives.
When in a pinch for an appetizer, I serve something very similar for a small treat. I use thinly sliced baguettes, warmed slightly, then schmeared with either cream cheese or a little cream fraiche. I buy smoked salmon in large 3/4 pound packages from Costco and use it often in my dishes. From frittatas to a smoked salmon pasta with asparagus, I utilize the entire package in various applications.
So, in a crunch, how about recreating this colorful, flavorful, and most lovely appetizer?
Just 5 ingredients. Bread, cream cheese, smoked salmon, red onions, and capers. Optional would be the chives. Drizzle the entire bruschetta with a little olive oil, grind just a few twists of black pepper over the dish, and voila! A five minute appetizer to wow the guests.
Sometimes simplicity is best. No fuss, nothing to distract the diner from the finest ingredients at hand. Smoked salmon, bread, olive oil, capers. All there for the tasting.
Posted in Uncategorized | No Comments »
|
Frontpage Slideshow (version 2.0.0) - Copyright © 2006-2008 by JoomlaWorks
Subscribe For Fabulous Food Friday, Tips & Recipes!
Cooking Class Schedule!!
Winter 2010 Cooking Class Schedule Now Available! Find Out More
|
