You say tomato…

Now that California summer is in full swing our garden seems to finally be following suit.  We have huge plumes of lettuce; our hot peppers are making like bunnies and our herbs are finally flourishing. 

And then there are the tomatoes…

Holy mother!   I’m talking vines, vines and more vines – coming through the fence, creeping into the parking space – the more I trim them, the more they grow.  Not to mention trying to keep up with all the green tomatoes as they up and turn red on me.

So, how do you solve a problem like Maria?  So far we’ve:

1. Made a red sauce for pasta.  It was fine, but not as spectacular as I was hoping given the garden fresh ingredients.  Next time I will give it a whirl in the food processor at the end of the simmering. 

2. Salads.  Lots of salads.

3. Given them away by the bag full.

4. BLTS!  This option rocks actually.

AND Yesterday…

5. Slow roasted them in the oven with garlic and herbs.  After three consecutive meals of Roasted Tomato, Mozzerella and Basil Paninis, I switched it up a bit with this little veggie wonder on whole wheat (tomatoes, avocado, micro greens, provolone cheese, onions and olive tapenade).  Delish.

Harvest Time

Check out this morning’s bounty!  

Stand by for recipes starring Great Northern Beans people!   This gal loves a good legume.  It would be amazing if we could fill this jar with dried beans by the end of the summer - it feels like such a slow process when you watch the level rise pod by pod.   

 

P.S. – This pic and post are courtesy of my new iphone.  I think the camera is looking pretty sweet so far…

Wine Pairing 101

A while back my caterer friend Lydia asked if I would like to help her out with an upcoming gig – a vino-themed bridal shower – as ‘wine consultant’ of sorts.  Basically, she wanted me to devise (in all my ‘wine hobby’ knowledge) a pairing menu to complement the evening’s culinary itinerary.   Better yet, she wanted to throw a small dinner party beforehand where we could take the menu and wine selections for a test drive prior to the big event.  Well, to say the least, I was totally tickled by the whole project.

We decided it would be easier to direct our dinner-partying friends towards a wine idea rather than a specific wine (not knowing what would be available and where each guest would shop); so I set out to be only semi-specific.   Also, I tried to include wines from all around the world to showcase different varietals and regions to the shower guests.  Finally, they needed to be budget friendly – all under $20 a bottle.

THE MENU

FIRST COURSE –

A TRIO OF CALIFORNIA CHEESES with marcona almonds, honeycomb and assorted bread and crackers - I saw this as a great place to go with a not-so-familiar varietal and one of my few opportunities in this menu to go with a bolder, more tannic red like an Argentinean Malbec.   Also, I thought the creaminess and fat content of the cheeses would cut through the tannins of a big robust wine like this.

2005 Nomade Malbec, Mendoza, Argentina

PROSCUITTO- WRAPPED ASPARAGUS - I learned that asparagus is notoriously difficult to pair with wine because it contains sulfurous amino acid methionine.  This compound makes most things you drink with it taste vegetal, bitter, ‘green’ or just plain weird.  With sharp veggie and bitter flavor elements in play, I thought it best to avoid any strong tannins or big oak – plus I wanted a white to contrast the Malbec.  It seemed like the widely accepted foil to this problem is Pinot Grigio, but I was feeling adventurous with this one.  I thought something with melon notes would work really nicely with the prosciutto, so that steered me towards a Sauvignon Blanc.  Then I thought that, instead of trying to cut through the grassiness of the asparagus, why to roll along with it?  Thus, a New Zealand Sauvignon Blanc.  It was a perfect match.

Catalina Sounds 2007 Sauvignon Blanc, Marlborough, New Zealand

SECOND COURSE –

SHAVED VEGETABLE SALAD – FRISSE, RADICCHIO, WHITE ASPARAGUS, RADISHES AND GREEN BEANS – WITH LEMONY WHITE TRUFFLE OIL VINAIGRETTE AND RICOTTA SALATA - I found the varied, subtle flavors of a salad slightly intimidating, but decided that a blend may flow with the…well blended elements of a salad.  Definitely wanted a white and quickly settled on one of my favorites – a blend of 9 grapes – because of its light, refreshing body and slight sweetness (a nice contrast to the bitter radicchio).

Sokol Blosser EVOLUTION, Oregon

THIRD COURSE –

GRILLED ROSEMARY CHICKEN BREASTS AND STEAMED WHITE FISH PROVENCAL – NISCOISE OLIVES, CAPERS, TOMATOES AND THYME – IN PARCHMENT PACKETS, SERVED WITH BLACK RICE- I thought a Rose would be an interesting match for the white fish because, although the fish is pretty mild, the olives, capers, and thyme can be pretty powerful flavors.  The Spanish Floresta was a beautiful bright pink-red and berry notes and fuller body stood up well with the WFP.  The Rosemary Chicken, on the other hand, was a bit at odds with its ‘date’ for the evening.   I thought a pinot noir with herbal or smoky notes might go well with the rosemary flavors, but the medium-body of the Acacia PN proved to have a little too much oomph and overpowered the chicken altogether.  Something lighter would have been best in this case.

2007 Pere Guardiola Floresta Rosado

Acacia 2007 Pinot Noir California

DESSERT COURSE –

HOMEMADE LEMON POUND CAKE WITH FRESH SEASONAL FRUIT WITH LEMON-VANILLA YOGURT SAUCE OR CHOCOLATE SAUCE- Sweets for the sweet.  Both of these were great with Lyd’s delicious pound cake.  The orange notes in the Muscat loved the lemon elements of the pound cake and the Port was, of course, amazing with the chocolate.

Imagery 2006 Petite Sirah Port, Sonoma CA

Foris 2004 Late Harvest Muscat, Oregon

It was a fantastic evening – great company, terrific food.  The table was gorgeous and Lydia was, as always, a gracious and talented host.  And, after it was all said and done, I don’t think I did too shabby either.  ;)

Brownie Pudding Paradise

This is one of the best dessert recipes I’ve ever come across.  A friend recommended it and once you make it you’ll see why.   The molten, gooey richness is guaranteed to put any crowd in a trance of chocolate elation.

Brownie Pudding

recipe courtesy of Barefoot Contessa/ Food Network.com

Ingredients:

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder
• 1/2 cup all-purpose flour
• Seeds scraped from 1 vanilla bean
• 1 tablespoon framboise liqueur, optional
• Vanilla ice cream, for serving

Directions

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.

The Fast and the Furious

I’m juice fasting today.  I’ve heard it’s a good way to give your digestive tract some quality R & R and, since mine has been aggrevated lately, I thought I would give it a shot.  Well, I’m 7 1/2 hours in and it has not been easy – mainly due to the level of sweetness.  I’m not really a juice person (the exception being the fermented grape variety)and I’m remembering why: it’s like a liquefied fruit-made candy bar in a glass.

I may not make it.  24 hours seems much longer when you’re actually “in it.”

My co-worker just trotted off to the microwave declaring that she wanted to do a “corn dog fast”.  That stings a little.  Well, back to my lunch…Sip, Sip, Sip.

We fell off the…

Well, you know.  We made it to May and then a confluence of events – a perfect storm of commitments and catastrophes – led us to indine demise.

And we didn’t just hit the ground, we fell hard, and then rolled around in the dirt for a good two weeks.  Indian, French,  Italian, pizza delivery to take out Thai; burritos to sushi….absence makes the stomach grow fonder I guess.

I feel like I have a greater appreciation for the spiral of addiction.  That, or should I say the magnetism of  hedonistic, obsessive love.

Whatever shall become of this blog?  Well, let’s just see what develops….

Stealthy Healthy

I think this post is important to save this blog from drifting into ‘paper-thin actress  consumes large cheeseburger for camera’  land.  Yes, we are fatties at heart.  We love sinking into a juicy ‘burg’ of our own,  pizza, sugary…well, anything, and the cheese….oh the cheese.  However, I admit we manage to slide down the path of life’s indulgences relatively unscathed (give or take 5-10 pounds) because we both both exercise ‘on the regular’ AND we each seem to make one or two healthy meal/snack choices every day…to mix and mingle with all the not-so-smart-but-damn-tasty treats.

Occasionally, that wise decision ends up on our dinner plates. And, on the days that call for a supper slim-down, one of our favorite go-to easy evening meals are these Veggie Burritos. 

Loaded with fiber (maybe I shouldn’t have lead with that…) and full of flavor, these little bundles are simple to season which ever way you desire and the ingredients easily bend to what  you have on-hand. They will leave you feeling slender (or at least moving in that direction) and satisfied.  Also, chopping all those vegetables is rather therapeutic, so I’m going to throw stress-relief into the kitty as well. 

Beth’s Veggie Burritos

Whole-wheat tortillas (we like the Trader Joes Olive Oil Wraps)

One can of Pinto or Black Beans, drained and washed

One Medium Yam, peeled and diced

2 or 3 Zucchini squash, cut into discs

One yellow onion, cut into strips

One green Pepper, cut into strips

1/2 cup sliced mushrooms

2 Garlic cloves, finely chopped

Dash red pepper flakes

Dash chili powder

salt and pepper, to taste

Olive oil or spray oil

Part-Skim Mozzarella cheese, shredded

I actually use a combo of spray oil and olive oil (just to keep the fat content down) so give the plan a spray to coat and then all a tablespoon or two of olive oil.  In a skillet over medium-low heat, saute the garlic and any seasonings (in this case, chili powder and pepper flakes)  in the olive oil for a few minutes.  Add onions, peppers and yam to pan and saute until almost tender, about 10 minutes.  Add in zucchini and mushrooms and cook until tender as well.  Throw in beans and cook until warm, about a minute or two.  Cover tortillas with a damp paper towel and warm in microwave for 30 seconds.  Sprinkle a reasonable (don’t blow it here people) amount of cheese on warm tortilla and spoon desired amount of sauteed filling on top.  Finally, top with your favorite hot sauce, salsa, sour cream etc.

Chicken and the Egg

Our friends Adam and Ayeisha love a good hunk of meat.  I don’t know anyone who fires up the grill as much as these two.  They’re practically meat royalty – that’s King and Queen Drumstick to you!  And with good reason too, because they are particularly adept with marinades and rubs (Adam’s a little more challenged in the brisket-smoking department, but he’s getting there).

Tonight’s impromptu Sunday Supper followed suit in the seasoning department, producing pieces of grilled chicken with a deeply zesty, smokey,  slightly sweet, and ever so spicy flavor.  Then (prepare to have the flavor corner of your brain explode) they plated them on a bead of sauteed spinach and topped it all off with a perfectly poached egg.

 

We contributed one of my Quinoa concoctions and the “Pineapple Skillet Upside-Down Cake” from Rick Bayless’ cookbook “Mexican Everyday.”  A Target wine aisle find – a bottle of Deep Purple Zinfandel ‘07 ($12) -  was a soft and juicy compliment to the whole shebang.  It was, dare I say, the perfect meal.

I don’t miss restaurant-eating one bit with at-home dining like this.

Quinoa Pilaf with Roasted Shallots, Butternut Squash and Golden Raisins

10-12 Shallots, peeled with root ends intact

1/2 of a Butternut Squash, diced

1 cup Quinoa, thoroughly rinsed

1 cup Orzo

3 cups Chicken Broth

2 cloves of garlic, finely chopped

1/2 cup pine nuts

1 cup golden raisins

Olive Oil

Salt and Pepper

Turn oven to 375 degrees.  Toss shallots and squash with a little olive oil to coat, salt and pepper to taste.  Spread  on a cookie sheet and bake until tender, 30-40 minutes.  In the meantime, heat a skillet over medium heat.  Add pinenuts and cook, stirring regularly, just until they begin to turn golden brown (be careful, they burn easily).  Remove from skillet and set aside.    In the same skillet,  heat a dash of olive oil.  Add Orzo and Quinoa, stirring constantly, until Quinoa turns golden (about 2 mins).  Add garlic until your start to smell the aroma.  Add Chicken broth and bring to a simmer.  Reduce heat to low, cover and cook for 13-15 minutes until liquid is absorbed.  Add roasted shallots, butternut squash, raisins and toasted pinenuts to Quinoa Pilaf and serve warm.

Top Chef Thursdays

This winter, a bunch of us got together every week to watch Top Chef.  What started as an innocent gathering to share some laughs over “hootie hoos,” Fabioisms, and chef-on-chef flirtations, quickly snowballed into a food and wine-filled happening complete with weekly blind tastings.  Now that Season 5 has ‘packed it’s knives and gone’, there’s a void in our weeks (and our hearts) that needs filling…preferably with vino and cream puffs.

Come on Season 6!  Get here already!

Breakfast with BEAR

A dog and his dreams…