FRIENDS & FAMILY IN THE KNOW…

As you know, I’ve been trying to eat local sustainable and organic foods. So I think that buying food from Farmer’s Markets is better and that buying Rosie’s free range organic chickens are better, etc. I’ve been deceived!!!

My nephew is a graduate of the California Culinary Institute and has worked for several Bay Area restaurants. He now works at Whole Foods and was educating me about fish and chicken, as well as Farmer’s Markets. I was also tailgating with some friends, one of whom used to work for Consolidated Grocers, who was telling me even more info those huge food conglomerates!!

1. Don’t buy your fish from your local Farmer’s Markets unless you KNOW the fisherman or fish monger. Most of the time, the people who are selling the fish are not the persons who caught the fish. They are paid a commission for the fish they sell and will TELL you the fish was caught in Half Moon Bay, for example, when it was not. Also, the handling conditions, i.e. ice chests, are not regulated and you have no idea how the fish was stored. If you are buying a whole fish, you can use the typical guide to seeing if the fish is fresh but if it’s been filleted and packaged, it’s too hard to determine freshness.
   
2. I’ve always used the Monterey Bay Aquarium Endangered Fish Guide to buy fish and I asked my nephew about the Chilean Sea Bass that Whole Foods sells, since it’s on the list. He said that’s his issue with the list. It’s not detailed enough to be a reliable guide. For example: the Sea Bass that they sell at Whole Foods is line caught and from the Argentinian waters where the fish is not endangered. So he recommends that I talk the to fish monger about any fish in their cases that I am worried about.
   
3. We also talked about Farmed Fish. Some Fish Farms are run sustainably and where the waters are filtered and the current is strong. So not all farmed fish are bad to eat and it’s a better option than depleting our oceans.
   
4. And, now, on to CHICKENS. Did you know that Rocky and Rosie chickens are Foster Farm Chickens? I thought I was buying chickens from the “little guy” and not a huge conglomerate. BUT what we should be buying are local, free range and organic AIR CHILLED CHICKEN. I went online to research his advice and here is a blog that explains what air chilled chickens are: Scott's Chicken Blog and here is a source of local air chilled chicken so maybe I’ll start looking for “Mary’s” Chickens instead of “Rosie’s” chickens! . Whole Foods does sell air-chilled chicken but I don’t know where it’s from….I’ll have to ask the next time I go shopping there.
   
5. I’ve also been buying the organic kosher chickens from Trader Joe’s but I don’t think they are air chilled either.
   
6. And, lastly, the produce from Farmer’s Markets are not always grown by local family-owned farms. Some are and some are just venders from the huge conglomerates who sell at Farmer’s Markets as well as your local grocery stores. I know that Happy Boy Farms are local and family-owned but I think some of the others where I can see the same packing boxes that I see at the grocery stores are not…AND I pay MORE at the farmer’s Market than at our grocery store sometimes!!! Not simple is it?
   

So now you know what I know. . .which seems to be less and less as I get older. Like “Local Knowledge,” it helps to have friends and family “in the know!”

P.S. For thanksgiving we had 2 BBQ Turkeys and I prepared a green bean side dish that had a simple EVO/Butter garlic drizzle and sprinkled with meyer lemon zest bread crumbs, Trader Joe’s fried onions, Hawaiian salt & fresh ground pepper. I was going to use a recipe from Bon Appétit that had a dressing of meyer lemon juice, heavy cream, EVO and S&P but found, after I made it, that it was too tangy and made the beans taste more like a salad.

I also made the traditional Candied Yams but deep-fried the yam skins to sprinkle on the top with some salt to add some salty contrast to the sweet instead of the marshmallow topping that was called for. And, for dessert, I made Baklava. This recipe created 3 layers of nuts instead of one fat layer in the middle. It came out much more flakier this way. I followed the recipe but next time would make more of the simple syrup to pour over it. It didn’t quite stick together like I think baklava should. This recipe didn’t use honey either and I think I’ll add some honey next time. It was delicious though and very simple to make. Much more simple than I was expecting it to be!

Our annual Cookbook Club Holiday Dinner is coming up next Saturday so you will get a blow by blow account of the dishes as well as Willie’s fabulous photos of what was prepared. Each dish will be from one of the cookbooks that we used this past year. Start salivating!!

LOCAL KNOWLEDGE

Holiday greetings! I hope you are all looking forward to feasting on a sustainably grown turkey. There was an interesting article that I am sending to you on “We can Feed the World Sustainably and Still Eat Meat Too?”

We just returned from a short vacation on the Big Island in Hawaii. We stayed on the Hilo side for 5 days. We like it because it’s greener and our friends have a home that fronts on the ocean so I can snorkel by just jumping off the back yard deck! I saw a large sea turtle while snorkeling…pretty cool.

When we travel to Hawaii, we always stay a night or two in Honolulu to partake of Alan Wong’s Pineapple Room (inside Macy’s in the Ala Moana Shopping Center) and to eat at Pah Ke’s in a small town, Kaneohe, about 25 miles from Honolulu. I missed out on my shrimp truck splurge this time but did get some at Pah Ke’s.

The advantage of “LOCAL KNOWLEDGE” is that you find restaurants that are off the beaten path (i.e. Waikiki Beach) that are delicious and less expensive. What I always order at the Pineapple Room is their Garlic Mac Chicken Sandwich….I’ve tried to replicate it at home but to no avail. This time I may be able to get it because we ordered it “to go” to eat on the airplane. They packed it in pieces that we assembled in our hotel room before leaving for the airport the next morning. I now know how they get their chicken flavors done and how the Garlic Mac part tastes like by itself. If I get it right, I’ll publish my version of it on our blog.

We called our friends, Raymond and Suzanne Siu who own Pah Ke’s Chinese Restaurant to let them know we were returning to their restaurant. It is basically a Hong Kong Chinese restaurant but Raymond was a chef at several gourmet restaurants (Alan Wong’s, Roy’s) in Honolulu so he has specials in his restaurant that are more Pacific Rim in style. What we learned to do, is to dine at their restaurant on a Monday or Tuesday. We can then just let Raymond know how much we want to pay and he’ll put together a dinner for us...which he did last Monday!

Our appetizer was called Chinese Nachos: fried won ton skins, topped with duck and ginger guacamole and a tiny sprig of green onion. It was served with fried taro, plantains, noodles, and sweet potatoes embedded in a nest of mashed taro root. Nothing was greasy but crisp and each thing was full flavored without being overwhelming. As you can see from these photos, the portions were rather large for just two people but I think Raymond was being generous with us!

Next came Hawaiian Hauula Tomato Salad. The tomato was parboiled, skinned and served with coins of Japanese cucumbers in a vinaigrette of peeled, seeded and pureed tomatoes flavored with rice vinegar and a dried Chinese fruit that brings a sweet, salty tang to the dressing. The presentation was stunning with the bright green of the cucumbers against the bright red of the tomato vinaigrette. The flavors brought out the natural sweetness of the tomatoes that were accented with the bright crispy crunch of the cucumbers.

Our next entre was Vegetarian “Won Ton” Soup. The “won ton” was an egg white crepe that was filled with sliced shitaki mushrooms, water chestnuts, & wood ear mushrooms. It was bundled and tied with a green onion and nestled in a chicken broth, served in antique Chinese tea cups. So pretty and so delicious! I really enjoyed this dish and his presentations are always appealing.

Next came my favorite dish…well, actually I’d have to say one of my favorite dishes…Lenard Wong’s Kahuku Prawns! As you already know, I l-o-v-e these prawn and come to Oahu just to eat them, usually at the shrimp trucks. Raymond steams them and served them with salt & pepper, ginger, green onions, soy sauce and sesame seed oil sauce. OMG! The shrimp were so-o-o sweet and so-o-o tender and the sauce was perfect.

I should also mention that Raymond cooks without adding sugar, MSG, or any artificial seasonings. He uses soy sauce and salt sparingly. If he needs sweetening, he’ll use pineapples, oranges, or other fruits.

He also teaches cooking at the local VA Hospital, helping disabled vets to cook healthy foods and teaches them about nutrition, cooking with real foods vs “fast food.” He brings this focus on nutrition and local foods to his restaurant.

To this point, he served a Filet Mignon that had been marinated in soy sauce, pineapple, ginger, & garlic (no "sugah!"). The sauce is reduced and then he adds truffle butter to the sauce. It is all served on a bed of Chinese greens and garnished with deep fried green onions that just melted on our tongues.

Next and lastly, came another one of my favorite dishes! Steamed Kumu Fish (a type of goat fish) that was steamed with shitaki mushrooms. It was served in reduced fish stock infused with truffle butter and baby bok choy. If you EVER have a chance to try Kumu fish, which is pretty rare (and expensive) and not often found on menus, make sure you order it. It is deee-vine!

Our dessert was a Raymond creation called “Chinese Chocolate Crunch.” A delightful concoction of layered macadamia nuts, caramel brittle, Belgian chocolate sitting on a strips of vanilla, raspberry & chocolate sauces. It melts in your mouth with an accented crunch of the bits of nuts and brittle. I am not a fan of chocolate but I really liked this dessert. And, for once, Bill thought this dessert was “chocolatey” enough to satisfy his addiction to chocolate!

Raymond does not serve wine at his restaurant so you can bring your own for a small corkage of $7 per bottle. We did not know this and did not bring any wine to have with dinner...bummer.

So the moral of the story is, get Local Knowledge and you’ll find the best restaurant treasures! To make reservations at Pah Ke’s call, 808/235-4505. He doesn’t have a website but if you google him, you’ll see rave reviews for his Chinese food. The next time we eat there, we may just have to eat off his menu because while we were enjoying our dinner, I was watching all those delicious Chinese serving platters piled high with yummy looking food go by. . . now only a foodie would be salivating over other foods while eating a feast!

Happy Thanksgiving!

English Apple Pie and Other recipes I've Been Trying

It's been awhile since I've written but I've been cooking, honest!

First, I tried a Bramley Apple Shortcake because of the interesting crust. It's really kind of a pie but the crust (bottom and top) is a crumbly shortbread crust. Very interesting recipe from a British food writer Nigel Slater from his cookbook The Kitchen Diaries. You have to realize that when you cook from a book written by an Englishman or another book I've used from an Australian, they have different ingredients and name and measure things differently. I am not sure if we can find Bramley apples here and he suggests using Granny Smith. I think Pippin apples would even be better if you like tart pies. This one had NO spices so it's just apples and a teeny bit of sugar (i.e. 1 teaspoon of superfine sugar). I loved it, Bill did not...he thought it wasn't sweet enough and too doughy. I gave away half since I didn't want to eat it by myself and gain 10 pounds! My mother loved it as did my neighbor, lucky recipients! It was buttery (it uses 2-1/2 cubes of butter in the crust), tart and simple. I liked the natural taste of this type of pie...apples, a little sugar, butter and flour. Doesn't the photo intrigue you too? If you want the recipe, send me your email and I'll send a doc.file to you.

The other dishes I've been trying are: Peanut Orange Crusted Salmon from the CIA Greystone Restaurant in St. Helena. It was surprisingly delicious! It is served with what they call "Green Goddess" dressing but I altered the recipe a bit and used Greek yogurt and added garlic. It's a peanut and panko crusted salmon filet. The crust has olive oil, white wine, chopped parsley, & orange zest. Now does it sound better? And, yes, Bill liked it too.

After Mary introduced us to fried capers at our last dinner I also thought I'd try a Brussel Sprouts with Walnuts & Fried Capers recipe. Now, you have to understand that I do not like Brussel Sprouts but for some unknown reason, I keep looking for recipes that will make me like them. I don't do the same thing for lima beans, another veggie that I avoid...go figure. The result was that I learned that I can't overcook the sprouts or they become bitter. Cooking them until they are just barely cooked and a little browned on the outside brings out their nutty flavors. Of course, butter/EVO helps too! Bill likes brussel sprouts so that may be why I try to find recipes so I'll enjoy it when I cook them for him.

AND, whatever you do, don't send me recipes for lima beans! Friends have told me that I just haven't tried "fresh" lima beans but I have and I still find the odor and taste remniscient of an outhouse...ugh! Slathered in butter even...

Well, my next recipe is a Tri-color Potato Salad that I found in "Bon Appetít" magazine that looked healthy and yummy. I think it looks pretty too. Now what to have with it....

Don't forget, if you want any of the recipes, email me if you're in the cookbook club or give me your email in the "comments" space below and I'll send it to you!

We're taking a short vacation to Hawaii so look for some photos and reviews of some great Hawaiian restaurants soon. I will also do some cooking since we're staying with some friends at their second home near Hilo on the Big Island and then staying overnight in Oahu to go to Alan Wong's Pineapple Room at Macy's (don't you wish our Macy's had such a restaurant?), and Pah Ke's in Kaneohe on Oahu. Normally, Pah Ke's is a Chinese restaurant but if you call ahead and let Raymond know you would like to have a special dinner and how much you want to pay and you'll get a fabulous dinner that doesn't look anything like a Chinese meal! We'll be back Nov. 17th so the blog will get updated then.

When we travel, we like to gather "local knowledge" that takes us to very interesting out of the way places like Pah Ke's. Then there's always the touristy shrimp trucks on Oahu that serve huge plates of garlic buttered just-caught-island-farmed-shrimp...there isn't any better shrimp...well, maybe wild Alaskan spot prawns...but I digress. Giovanni's shrimp truck is reputed to have the best but we haven't tried that one yet. We go to a beat up old 'roach coach' named Kahuku's. We tried one called Fumi's Kahuku Shrimp but it was just another pretty truck....LOL! Seriously, avoid this one..overcooked shrimp, ugh.

Aloha!

Sandi

Sent Sovi Restaurant in Saratoga, CA

We tried Sent Sovi restaurant as part of the Silicon Valley Restaurant Week with another couple from our cookbook group, Sandy & Jerry. AND, just as we were getting ready to sit down, two other people, Sandi & Willie from our club entered the restaurant. What a great surprise! All three “Sandi/y’s” were there…maybe we all think alike too?

A little bit of our history with this restaurant first. Bill & I first met David Kinch at this restaurant, about a week after he first opened. David came out and did his “walk the tables” thing and we started talking and just hit it off with he and his then partner Aimee Herbert. I even created Sent Sovi's first website for him! We haven’t been back to Sent Sovi since David left to start Manresa--until now.

It was like coming home again! Tim, a server who worked at Manresa was our server at Sent Sovi. It was nice to come and see a familiar face who remembered us! He was kind enough to let Sandi & Willie change tables so they could sit next to us. Needless to say, the service was fabulous!

But on to the food. The menu was on the restaurant website so I’ve copied it here for you to let you know what our choices were.

Silicon Valley Restaurant Week Prix Fix Menu
October 14th through 21st
35 dollars per person—no substitutions please
First Courses
(Please Select One)
Roasted Beet Salad with Apples and Truffles
Red Kuri Squash Soup with Vadouvan Pesto
Organic Greens with Citrus Vinaigrette
Entrées
(Please Select One)
Lobster Mushroom and Roasted Shallot Risotto
Porcini Rubbed Chicken with Pearl Cous Cous, Roasted Brussels Sprouts & Golden Raisin-Harissa Jus
Butter Poached Prawns in Saffron Broth with Root Vegetables
Desserts
(Please Select One)
Rosemary Crème Brulee
Trio of Massimo’s Gelatos with Cookies
Wine Pairings:
4oz each for First Course and Entrée, 2oz with dessert: add 20 dollars
Supplemental Courses to Share:
Half Dozen Oysters on the Half Shell: add 12 dollars
Cheese Flight (5 cheeses- Chef’s Selection): add 17 dollars

We didn't get a chance to meet Jerome Slone the Executive chef/owner but I did email him about our visit and our blog.

As you can imagine, between the 6 of us, we ordered every dish on the menu! Sandi & Willie ordered the Wine Pairings with their meal and said the pairings were well chosen. Bill brought 2 bottles of wine from Rochioli: 2004 Rachels's Vineyard chardonnay and 2002 East Block Pinot Noir to share at our table and sent a glass of each to their table as well as one for Tim to taste.

We all were treated to an amuse bouche of a crouton topped with a celeriac mousse and a fried caper. Creamy, crispy mouthfuls that melted in our mouths. Very subtle flavors that were well paired. Sandy, Jerry & I ordered the Roasted Beet Salad with Apples and Truffles. It was attractively served in martini glasses. I ordered it to compare it to Janis’ Roasted Beets with Apples Salad from our Greens Cookbook dinner. The apples were slivered so they were more of a bright accent to the salad than the equal beet/apple flavors of Janis’ salad. The beets were golden beets which made a very pretty presentation and delicious to boot. Sandi & Bill had the Red Kuri Squash Soup with Vadouvan Pesto. It was a thick, reduced to a flavorful squash soup we all got to taste. The Vadouvan Pesto was a curry like swirl on the top of the soup...very nice!

BTW, I was so engrossed in our conversations and enjoyment of the meal, I forgot to take photos so mea culpa. You’ll just have to let your imaginations soar!

Willie had the Organic Greens with Citrus Vinaigrette and he said it was also delicious and the citrus vinaigrette was perfectly balanced.

So far so good!

Sandy & Sandi had the Lobster Mushroom and Roasted Shallot Risotto and it was all that a risotto should be! The risotto cooked to just the right “bite” and the mushrooms and shallots were cooked to just the right texture to flavor the risotto. I got a bite...begging works, honest! Bill, Jerry and Willie had the Porcini Rubbed Chicken with Pearl Cous Cous, Roasted Brussels Sprouts and Golden Raisin-Harissa Jus. I only got a bite of the chicken that was succulent and the porcini rubbing gave it earthy, rich overtones. They all said it all good and was evidenced by clean plates. I ordered the Butter Poached Prawns in Saffron Broth with Root Vegetables. I was expecting a pale broth but this one was dark and rich with flavors from the roasted root vegetables. The vegetables were diced pretty small so it wasn’t like I had these huge pieces of vegetables in the bowl…which was a good thing! I thought my dish was the best but I think everyone thought that of their own choice. The shrimp were tender and sweet and the broth was so good, I just had to soak up the remaining juice with my bread…my mother would not have approved, but it was sooooo yummy!

On to Dessert!

Of the desserts, the Rosemary Crème Brulee was the better choice although the caramelized crust was a bit too thick, making the brulee a little too sweet. The gelatos were small scoops of chocolate/orange, coconut and passion fruit, again served in martini glasses. Most of the cookies were disappointing. Being a cookie monster myself, I look for great cookies and only one of them was great. There was a small square chocolate chip shortbread cookies that was buttery, chocolatey and just the right balance between crispy and crumbly...as I think shortbread cookies should be! If there is any weakness at Jerome’s Sent Sovi, it’s his desserts but we didn't try the ones off the regular menu and I did love that shortbread cookie! Tim brought a special treat to our table of sliced fruits and nuts and we enjoyed every bite...even though I was pretty full by then.

The portions were good and we were all satiated by the end of the meal and declared it to be a restaurant we would all return to in the future. They do offer a 3-course prix fixe dinner all the time but the regular price is $45 which is still a reasonable price for a great meal. They have tasting menus as well as ala carte items so there is something for everyone….even a vegetarian tasting menu!

So, if you want a small intimate restaurant with friendly, efficient service, give Sent Sovi a try. www.sentsovi.com and you can make reservations on opentable.com.
Sent Sovi, 14583 Big Basin Way Saratoga, CA 95070 Phone: 408-867-3110

Bon Appetít!

Sandi

Greens Cookbook Dinner, October, 2009

It's been a few weeks since I posted anything...but didja notice? Our website now is sporting the photo our our crowing coq....er, hen!! Sound effects to come soon....just in case you are missing the affectionate sounds of a crowing rooster to announce that your goose is cooked!

The Greens Cookbook dinner on October 3rd was a surprise to most of us. A few of the members have children who are vegetarians or vegans but most gourmet cooks and foodies eat meat...and, after seeing the documentary, FRESH, eat sustainable & organic meat. Some of us thought it would be a "light" meal (i.e. not filling) but again, that was a mistaken perception! Several people commented that they were surprised to really enjoy eating a vegetarian meal…but then, it’s easy to enjoy a meal prepared by talented cooks, no matter what you are eating.

Speaking of “no matter what you are eating,” I had a chance to try Rocky Mountain Oysters (calves testicles) at a restaurant in Guadalupe, CA. Far Western Tavern was stop on our way home from a short stay at the Alisal Guest Ranch in Solvang. I asked the waiter what the texture was for these “oysters” and after he said “spongy” I had to pass. Now, you have to understand that I’m a very adventurous eater and have tried and enjoyed different types of offal (tongue, tripe, kidneys, liver, heart, brains, etc.). But I just couldn’t fathom eating a spongy testicle…George said that he tried rooster testicles in China and didn’t really like them so I don’t feel too bad about passing up this "opportunity." I did order the sweetbreads that were grilled over red oak and very delicious….not impressed with their "famous" Cowboy rib eye steak though.

Well, enough of my tangent on weird food. NONE of the dishes were weird at our GREENS Cookbook Club dinner. Most people used the Greens Cookbook but a few dishes were from other Deborah Madison cookbooks, Local Flavors and Vegetarian Cooking for Everyone.

Because there were 13 people at this dinner, we decided to eat in 4 “flights” and serve 3 dishes in each flight. If we had plated 13 dishes, we would be dining until midnight to eat it all! It wasn’t a buffet. We put 3 entrés on a single dinner plate for each flight. Normally, we serve our entrés on salad or dessert plates or if it’s a soup, in a china cup or small ramekin AND normally have 8-10 entrés and people at the dinner table.

We started out with Crepas con Queso y Verduras (p.274*) that Sharon made. She pre-prepared the crepes and did the assembly at the dinner. It was absolutely delicious and several people commented that they HAVE to try this recipe. Sharon said that making the crepes was pretty easy after the first one. Apparently the first one is always a “throwaway” crepe. We only ate a half of a crepe in anticipation of 12 more dishes, but each bite was scrumptious! Marianne made the Black Bean Chili (p. 109*). She was worried about the black beans because she thought they really never got “soft” and boiled them longer than the recipe called for to try to soften them. They were perfectly cooked and balanced in terms of hotness by the layer of melted cheese on the bottom of each small ramekin and the dollop of sour cream on the top. The black beans went well with the crepe dish as well as the Sweet Corn Fritters with Sweet Pepper Relish, Grilled Tomato Sauce & Chili Butter (pp. 291, 319, 315, 326*) that Tina made. The corn fritters were crispy and sweet. The 3 different accompaniments really enhanced the sweetness of the fritters. Tina said that making the relish, sauce and butter took longer than the main part of this dish. She actually roasted the tomatoes and chopped all the ingredients for the relish by hand (I probably would have used my Cuisinart…).
All three of these first flight dishes were washed down by two wines out of Bill’s cellar ~ Gary Farrell 2007 Sauvignon Blanc, Redwood Ranch and Dickerson 1997 Zinfandel Reserve, Napa AND a surprise magnum of 2002 Chardonnay from Mt. Eden Vineyards, complements of Jeffrey! That magnum disappeared in a blink of an eye or I guess I should say a tip of a wine glass! I didn’t even get a glass it disappeared so quickly! The Gary Farrell Sauvignon blanc stood up well against the spicy Mexican-oriented dishes. We had a short conversation about the downfall of great wineries who get sold to big conglomerates. The crepe dish recipe suggested pouring a zinfandel with it but although the Dickerson was delicious, it didn’t go as well with these entrés as well as the Sauvignon Blanc..or at least, IMHO.

The next flight had the dish I prepared, Zucchini & Basil Filo w/ Pine Nuts (p. 260-261*). I learned that I cannot freeze filo for very long. I had tried to make this a week ago with filo that had been in our freezer for about a year…what a mess! Dry brittle edges and wet spots that didn’t pull a part at all. So, take it from me, don’t “save” filo. Buy it the day before you plan to use it. The grated zucchini was flavored with basil, feta, grated parmesan, garlic and white wine. The filo sheets had finely chopped roasted pine nuts in between the layers. I liked it and I think others did as well. It's a twist on the Greek Spanakopita. A very unusual combination of Beets, Apples, & Cress w/ Walnuts & Curry Vinaigrette (pp. 34 – 35*) that Janis made was served with the Zucchini Filo. I don’t think I’ve ever eating beets with apples. The salad was accented with dried currents. The curry vinaigrette pulled the disparate flavors together into a harmonious salad. And, the last entré served on this plate was Sandi W’s Leek, Scallion and Fennel Gratin(Local Flavors by Deborah Madison,p.72,73). This reminded me of a moist frittata. Rich, egg-y and onion flavors permeated each bite of this delicious dish. She must have tons of fabulous serving dishes because this gratin looked so pretty in the dish she baked it in. I’m adding the photo of her serving dish, I liked it so much! Bill brought out a Ferrari-Carano 2007 Chardonnay Reserve, Carneros. Napa. The chardonnay was the perfect wine for these three dishes. The buttery Ferrari-Carano enhanced the flavors of the filo and gratin. It’s been a long time since I’ve tasted their chardonnay but it’s just as I remember it!


The last savory flight was composed of Corn Pudding w/ Parsley & Dill w/ late Summer Tomatoes & Fresh Herbs (pp. 251, 4*) that George prepared. This was amazing in itself since he had just flown home the day before from India. I would be dead on my feet with jet lag but he made the effort to create a yummy pudding. I liked it so much that even though I couldn’t finish it this evening, I wrapped the remaining half to enjoy tomorrow. Mary’s Tomato Salad on Grilled Eggplant Rounds (Vegetarian Cooking for Everyone, p.163) was the perfect light component to the two heavier dishes. The grilled eggplants added a nice smokey flavor to the dish and the fried capers created a fun crunch to each bite. Of course, tomatoes out of her backyard, during my favorite food time of the year, were sweet, juicy and firm. Lisa prepared a Potato Gratin w/ Artichokes & Smoked Mozzarella(p. 208*). The gratin had a tasty & crispy top layer that was a great contrast to the rich cheesy artichokes and potatoes. Lisa drove from across the Bay so she baked the gratin in two stages so she just had to “finish” it at the house. Bill served Radog 2007 Gewurztraminer, Monterey. I thought it was a dry Gewurztraminer but Jeffrey thought it was sweet...so much for my palate! I thought it had a dry finish but I could also taste the wine for a long while after I tried a sip so maybe he’s right. Regardless, I liked it with a gratin and pudding. Unlike the Ferrari-Carano Chardonnay, it was a lighter wine that gave a contrast to the rich dishes in this flight of food.

By now we were all pretty full even though everyone tried to serve small portions so we just get a “taste” but several of these dishes were very rich. What we needed to do was take a walk around the block but it was really cold and very, very windy this evening. Our original plan was to eat al fresco but at 5:30 it started getting really windy so we moved the dinner indoors. A good decision because it got colder and windier as the evening wore on. Annie and George’s home is so charming that it was perfect for this fresh and green dinner…not to mention warmer!

For an “intermezzo” and because Jeffrey’s fig trees were laden with their annual bounty, we were served Fresh Figs with Honey, Cream Cheese & Mint(page 337*). He used two types of figs, the black Mission Fig and the Calimyrna that he has in his back yard. Lucky us! Honey was drizzled over the plate and each fig was cut into fourths to create a small flower with a small drop of cream cheese/ricotta in the middle. Very pretty! The chopped spearmint was a very nice accent to the figs, honey and cream.

After a brief respite, we had two desserts. Both decadently chocolate-y! Willie’s Date, Dried Cherry, & Chocolate Nut Torte (Local Flavors by Deborah Madison, p. 371) was rich…it reminded me of a chocolate fruit cake but better! I’m not sure which dish needed the whipped cream but it was perfect with both the Chocolate Nut Torte and Annie’s Gateau Moule (steamed chocolate cake) (Field of Greens by Annie Somerville, p. 355*). It’s steamed in the sense that it is baked in a bain-marie (water bath). It was light and so-o-o easy to eat, even though I was totally "full." It just melted in my mouth. We served an Old Chandon Port Works, Koda nv Dessert Wine, Chandon, CA. because it is a very chocolate-y port. Bill thinks that there is no wine that really goes with chocolate but I think this one comes close. This wine and Meeker Vineyards, Frozin, are the two wines that come the closest to complementing chocolate.

OMG!! I waddled home! Who would have guessed I could fill up on vegetables? I went home with a couple of recipes I want to try. That’s the wonderfulness of this cookbook club. I don’t have to cook every recipe in the book to see which ones I want to keep. I got to “try” 13 recipes all at once…so much less work! And, all of these recipes (except the one I prepared, of course…) were ones I did NOT mark as recipes I wanted to try. That's the delightful surprise of each meal with this group. Others pick recipes that I would not have chosen to try and because they are consummate cooks, each dish is prepared to perfection and tastes like it!

There were some fabulous photos of each entré, rather than the plated versions, and I regret not putting them on this blog...because of the space issue. You can click on the photos to get an enlarged view, in case you didn't know. Willie sent the entire photo album of this dinner to our cookbook club members. If you want to see very artistic photos of each entré, it's worth the visit! click on: Greens dinner

Another aside…not so appetizing but eating nothing but vegetables, when my system is not used to eating nothing but vegetables, puts too much fiber into me. I think I need some meat to balance out my system or maybe if I always just ate vegetables, my system would get used to it. I made a spaghetti with kale dish for dinner tonight so I am trying to eat more veggies but I am craving a chicken!! I don’t know that I’ll ever be a vegetarian but I am reducing my carbon footprint (less plastic, more reusable storage containers, picnic plates, etc.)and eating sustainable, organic everything now…milk, eggs, chicken, filo dough, fruit, veggies. AND, my chickens are now sustainable, organic "Rosie" chickens!

Our next dinner will be our annual Holiday appetizers-and-desserts-from-any-cookbook-we’ve-tried-this-year event. Your spouse/partner/guest is invited to join us for this dinner so get out those cookbooks!! AND, maybe next year YOU’LL be the lucky and proud caretaker of our Crowing Coq mascot if you participate in our kitchen white elephant gift exchange.

Looking forward to dining with you in December!

Sandi

* unless otherwise noted, all recipes were from The Greens Cookbook.