Vinegars

April 2, 2007, 5:18 pm

I have been asked several times lately for recommendations on vinegars I have a few favorites to share with you. Round Pond in Napa Valley makes a couple of nice vinegars – a sangiovese-nebbiolo blend and a cabernet-merlot blend. The grapes are grown specifically for making vinegar, not for making wine. The vinegar is aged for 10 months in oak barrels before being bottled. These vinegars run about $18 per bottle. Check out Round Pond at www.roundpond.com.

Another favorite vinegar of mine is Le Vinaigre de Banyuls from a small town in the southwest of France called Banyuls-sur-Mer. The grape composition of this wonderfully balanced vinegar is 50% Grenache noir, 40% Grenache gris, and 10% Carignan. It takes 5 ½ years to go from wine to the finished vinegar product. It is aged outdoors in large French barrels for four of those years. It has a lovely sherry-like taste with distinct nut-like qualities. You can find Le Vinaigre de Banyuls for $25/bottle at www.zingermans.com .

I also really like Minus 8 vinegar. Minus 8 is made by one winemaker only from Canadian grapes that have been frozen on the vines. Juice from 8 different grape varieties are blended to make this vinegar. The vinegar is aged for years, partially in French oak barrels, then blended with vinegars dating back to 1997. It is very limited in production but is available in small quantities for $29/bottle at: www.minus8vinegar.com.

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Stoneground Grits

April 2, 2007, 5:21 pm

≫ Next: Bacchus and Venus Wine Shop

≪ Previous: Vinegars

Good Southern cooks know that proper grits take at least 20 minutes to cook! My favorite grits are Speckled Heart stoneground grits. I order them from Callaway Gardens’ online store.

Anson Mills also makes great grits. They are available from zingermans.com.

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Bacchus and Venus Wine Shop

April 2, 2007, 5:31 pm

≫ Next: San Francisco Ferry Plaza Farmers Market

≪ Previous: Stoneground Grits

Bacchus & Venus
769 Bridgeway
Sausalito, CA 94965
415-331-2001
www.bacchusandvenus.com

This wine shop is one of my favorite stops because the owner, Marcy Roth, and her staff are so knowledgeable. The shop itself is very inviting with a beautiful mahogany bar, an area that has gift items and an art gallery upstairs. I am always confident that if Marcy recommends a particular wine, it is good. I have discovered that not only does she have an excellent palette for wines, but she knows my taste very well. She also makes great recommendations on pairings, Recent discoveries at Bacchus & Venus include Rosenblum Rockpile Road Zinfandel, Robert Foley Charbono, Eric Ross Pinot Noir and Jackson-Triggs Icewine.

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San Francisco Ferry Plaza Farmers Market

April 2, 2007, 5:33 pm

≫ Next: Bouchon Bakery

≪ Previous: Bacchus and Venus Wine Shop

We buy at least 90% of our produce for the week in our local Bay Area farmers markets. The San Francisco Ferry Plaza farmers market is our overall favorite in the Bay Area. The setting is spectacular, and you can find almost anything there! We have been frequenting this market for more than 15 years. We go early on Saturday mornings and also on Tuesdays and Thursdays, if possible, to buy fresh vegetables, fruits, breads, eggs, orchids, garden plants, sausages and pastas. The sight of the vivid, fresh produce at this market is so inspiring to me! I get so many great menu ideas just from walking through the market. On Saturday mornings, my husband and I can’t wait to see what Primavera is offering for breakfast. And on Thursdays, my first destination is Tacolicious for their amazing tacos.

San Francisco Ferry Plaza Farmers Market is located at:

One Ferry Building Plaza
San Francisco, CA
http://www.cuesa.org/
(Saturdays, Tuesdays and Thursdays all year round)

Other farmers markets that I frequent and truly enjoy are:

St. Helena Farmers Market – Crane Park (Friday mornings from May-October)

Marin County Farmers Market – Marin Civic Center Parking Lot (Thursdays and Sundays year-round)

Napa Farmers Market – Napa Wine Train Station (Tuesdays and Saturdays from May-October)

In the Bay Area, there is almost always a farmers market nearby, all year round!

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Bouchon Bakery

April 2, 2007, 5:45 pm

≫ Next: Bistro Jeanty

≪ Previous: San Francisco Ferry Plaza Farmers Market

Bouchon Bakery
6540 Washington Street
Yountville, CA 94599
707-944-1565

What a fabulous place – the baked goods are beautiful, fragrant and delicious! Their breads are exquisite, too – I normally get one of their seeded loaves or a currant walnut loaf. You must try one of their “bouchons” – their signature dessert. Their “bouchon” is a tiny, dense chocolate dessert that is simply amazing. You will be hard-pressed to stop at one!

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Bistro Jeanty

April 2, 2007, 5:45 pm

≫ Next: Bistro Don Giovanni

≪ Previous: Bouchon Bakery

Bistro Jeanty
6510 Washington Street
Yountville, CA 94599
707-944-0103
www.bistrojeanty.com

The pork belly and lentils at Bistro Jeanty are to die for! The other menu item that is a must is their tomato soup with beautiful, flaky pastry on top. I tend to favor Bistro Jeanty in the wintertime, as their fare is pretty hardy.

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Bistro Don Giovanni

April 2, 2007, 5:46 pm

≫ Next: Hurley’s Restaurant

≪ Previous: Bistro Jeanty

Bistro Don Giovanni
4110 Howard Lane (just off Highway 29)
Napa, CA
707-224-3300
www.bistrodongiovanni.com

Bistro Don Giovanni is one of my all-time favorites. I have only had great experience there, and I have eaten there many times. One of my favorite dishes is their silk handkerchiefs – flat sheets of homemade pasta with a gorgonzola walnut sauce. Also, their foccacia bread is so soft and fresh – don’t even try to resist it! If you happen to catch their homemade butterscotch pudding on the menu, you must get it. It is exquisite and rarely available.

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Hurley’s Restaurant

April 2, 2007, 5:53 pm

≫ Next: The French Laundry

≪ Previous: Bistro Don Giovanni

Hurley’s Restaurant
6518 Washington Street
Yountville, CA 94599
707-944-2345
www.hurleysrestaurant.com

I truly enjoy Hurley’s wild game week. It only happens once a year (in November, I believe) and is highly anticipated! The other weeks of the year bring excellent, fresh seasonal cuisine. Hurley’s has a nice big fireplace and is a very cozy place to go in cold weather. In the summertime, they have a great patio area for outdoor eating. Their vegetable risotto and braised wild boar are my favorites.

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The French Laundry

April 2, 2007, 5:54 pm

≫ Next: Emporio Rulli

≪ Previous: Hurley’s Restaurant

The French Laundry
6640 Washington Street
Yountville, CA 94599
707-944-2380
www.frenchlaundry.com

I have been to The French Laundry a few times now. The food is exquisite and the service is very good. It is definitely a “special occasion” restaurant and worth a visit if you can get in (no, unfortunately, I don’t have any good tips for getting in). It is quite expensive but very special. My husband and I both agreed that the first visit was “over the top” but the next couple of visits paled slightly in comparison. Nothing to do with the food itself, but it just didn’t seem as unique anymore. The truffled risotto is unbelievable. They have quite an extensive wine list – the first time I tried viognier was at The French Laundry.

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Emporio Rulli

April 2, 2007, 5:55 pm

≫ Next: Cyrus Restaurant

≪ Previous: The French Laundry

Emporio Rulli
464 Magnolia Street
Larkspur, CA 94939
1-888-88-RULLI
www.rulli.com

One of my all-time favorite bakery/coffee shops is Emporio Rulli in Larkspur. Their pastries, gelatos, sandwiches and panforte are wonderful, as are their coffee drinks. It is off the beaten path, but worth the trip. The town of Larkspur is cute, too, and offers some unique shopping.

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Cyrus Restaurant

April 2, 2007, 5:57 pm

≫ Next: Restaurant Gary Danko

≪ Previous: Emporio Rulli

Cyrus Restaurant
29 North Street
Healdsburg, CA 95448
707-433-3311
www.cyrusrestaurant.com

We heard many great things about Cyrus before we went, and we were not disappointed. From the cucumber soup to the seared scallops and the filet of beef tenderloin – everything was expertly prepared, extremely fresh and full of flavor. The presentation was top notch, too. We thoroughly enjoyed their cheese cart and their excellent desserts. The caramel soup with kettle corn sorbet and chocolate filigree is definitely worth a try!

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Restaurant Gary Danko

April 2, 2007, 6:51 pm

≫ Next: Endive Spears with Camembert, Walnuts and Pomegranate Seeds

≪ Previous: Cyrus Restaurant

Restaurant Gary Danko
800 Northpoint St. at Hyde
San Francisco, CA
415-749-2060
www.garydanko.com

Gary Danko is perhaps my favorite restaurant in the city for a special occasion meal. The menu is very flexible – you can choose if you want small or large portions of each course. Their wine pairings are normally spot-on, and their cheese cart is one of the best around. Their staff is very friendly, too, not pretentious. Their seared ahi, roast lobster, juniper crusted venison and vegetable tart are all superbly done. For dessert, I like their trio of crème brulees – you never know what flavors are in store!

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Endive Spears with Camembert, Walnuts and Pomegranate Seeds

April 2, 2007, 12:04 pm

≫ Next: Pan-Roasted Alaskan Halibut

≪ Previous: Restaurant Gary Danko

Ingredients
2 bunches endive spears (red or green)
1 round of Camembert or your favorite washed rind cheese
1/2 cup lightly toasted or candied walnuts
1/3 cup pomegranate seeds
2 cups fresh mache or arugula, rinsed and dried
Olive oil
Champagne or white wine vinegar
Salt & pepper to taste

You will also need:
Paring knife
4 salad plates

Instructions
Cut off the ends of the endive bunches and separate into 16 spears.

Cut the cheese into 16 small wedges.

Place 4 pieces of endive onto each plate. Put a wedge of cheese onto each endive spear. Pile greens on the top. Sprinkle with toasted walnuts and pomegranate seeds. Season with salt and pepper. Drizzle olive oil and vinegar lightly over the top.

Note: I like to serve this dish at the end of the meal.

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Pan-Roasted Alaskan Halibut

April 2, 2007, 12:33 pm

≫ Next: Seared Dayboat Scallops with Fava Beans

≪ Previous: Endive Spears with Camembert, Walnuts and Pomegranate Seeds

Ingredients
4 medium fillets of fresh Alaskan halibut
2 Meyer lemons, sliced paper thin
1/3 cup grapeseed oil (enough to cover the bottom of the skillet)
Paprika
Sea salt and pepper

You will also need:
Medium skillet

Instructions
Preheat oven to 425^oF.

Sprinkle both sides of the fish with salt and pepper. Press the paper-thin slices of Meyer lemon onto the fish. Sprinkle both sides with paprika. Pour grapeseed oil into the skillet and heat it until fairly hot. Place the pieces of fish into the hot skillet. Sear well on one side, then flip to the other side. Place into a hot oven (425^oF) and finish cooking the fish – about 5 minutes, depending upon thickness.

Serve with a salad and roasted potatoes.

Serves 4.

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Seared Dayboat Scallops with Fava Beans

April 2, 2007, 12:36 pm

≫ Next: Salad of Arugula, Roasted Pumpkin, Fresh Ricotta and Pecans

≪ Previous: Pan-Roasted Alaskan Halibut

Ingredients
24 scallops, blotted with paper towel
Paprika
Salt and pepper
3-4 T. olive or grapeseed oil

About 40 unshelled fava bean pods
1½ cup water
Fleur de sel (sea salt)

Extra virgin olive oil for drizzling

You will also need:
Small saucepan
Slotted spoon
Bowl of ice
Serving plates
Paper towels
1 large sauté pan
Heat-proof spatula

Instructions
Prepare fava beans by shelling them. Meanwhile, bring the water to a boil in a small saucepan. Once the water is boiling, add the fava beans and cook for about 1-2 minutes, until the beans are tender-crisp. Remove beans immediately from the boiling water with a slotted spoon and place them quickly into a bowl of ice to cool. When the beans have cooled enough, remove the skin and place the beautiful green beans in a decorative pattern on your serving plates. Sprinkle with a little Fleur de sel to season. Set aside.

Blot scallops lightly with paper towels. Sprinkle liberally on both sides with paprika. Sprinkle with sea salt and pepper on both sides.

Heat oil in sauté pan until nice and hot. Add scallops and cook for 2-3 minutes until nicely browned on one side. Turn each scallop and cook on the other side until nicely browned, being careful not to overcook. Remove from heat and place the scallops on the serving plates with the fava beans. Drizzle olive oil over the top of the scallops and beans.

Serve immediately.

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Salad of Arugula, Roasted Pumpkin, Fresh Ricotta and Pecans

April 2, 2007, 2:06 pm

≫ Next: Arugula and Fresh Tomato Side Salad

≪ Previous: Seared Dayboat Scallops with Fava Beans

Ingredients
Approx. 1 lb. arugula, washed and air-dried
2 small pumpkins
1/3 cup olive oil
1 cup fresh ricotta, strained
1 cup pecans, chopped
½ cup olive oil
¼ cup Vinaigre du Banyuls or your favorite artisanal vinegar
1 T. honey
Sea salt
Pepper

You will also need:
Knife
Cutting board
Baking sheets
Skillet
Small sauté pan
Small mixing bowl or glass
Paper towels

Instructions
Preheat the oven to 425oF (218oC).

Cut the pumpkins into quarters, remove the seeds and peel. Cut into ¾” squares. Place the pumpkin squares onto the baking sheets. Pour on the olive oil and mix until each piece of pumpkin is coated well with the oil. Roast in a hot oven for 20 minutes. Using a spatula, turn the pumpkin and stir it around on the baking pans. Then bake for another 10-15 minutes until golden brown. Remove from the oven and sprinkle with fleur de sel.

.Place the pecans into a small, ungreased sauté pan. Toast over medium heat (watch them carefully – they burn very easily!) until lightly browned and aromatic. Set aside.

To make the dressing, mix ½ cup olive oil with the vinegar and the honey until the mixture comes together. Set aside.

Set out eight salad plates and spread out the arugula onto each plate. Top with the roasted pumpkin. Sprinkle the ricotta onto the salad. Top with pecans. Just before serving, drizzle with the dressing. Enjoy with freshly baked country bread.

Serves 8.

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Arugula and Fresh Tomato Side Salad

July 18, 2007, 3:29 pm

≫ Next: Fresh Pear, Prosciutto and Arugula Salad

≪ Previous: Salad of Arugula, Roasted Pumpkin, Fresh Ricotta and Pecans

This is a simple salad but you will find yourself serving it often – with chicken, fish, sandwiches or maybe just by itself. Add some crostini with goat cheese for a nice treat!

Ingredients
2-3 cups arugula leaves (organic, if possible), washed and dried
1 cup fresh, local tomatoes (the tiny sungolds are my favorites but any sweet, fresh tomato will be fine), coarsely chopped
2 T finely chopped sweet onion
3 T olive oil
1 T vinegar (champagne, chardonnay or red-wine vinegar will work fine)
1 t dijon mustard
coarse sea salt (such as fleur de sel) and pepper, to taste

You will also need:
Medium mixing bowl or salad bowl
Glass for mixing salad dressing
Salad tongs

Instructions
Place the arugula and the tomatoes into the bowl.

In the glass, mix together the onion, olive oil, vinegar and mustard. Add a generous sprinkling of salt and pepper. Mix well until you have a nice consistency. Pour over the salad and serve immediately.

Serves 2-3.

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Fresh Pear, Prosciutto and Arugula Salad

July 18, 2007, 8:57 pm

≫ Next: Chopped Apple and Broccoli Salad for One

≪ Previous: Arugula and Fresh Tomato Side Salad

Ingredients
2 cups arugula (organic, if possible), washed and dried
2 fresh pears, peeled, cored and sliced into 8 pieces each
1/3 lb. prosciutto or serrano ham, thinly sliced
2 T sweet onion, finely chopped
3 T olive oil
1 T vinegar (champagne, chardonnay or red-wine preferred)
Coarse sea salt (such as fleur de sel) and freshly-ground pepper, to taste

You will also need:
Glass for mixing salad dressing
Spoon
Chopping knife
Nice platter for serving

Instructions
Put the arugula onto a serving platter.

Wrap each piece of pear with a thin piece of prosciutto or ham. Place each one on top of the arugula. Sprinkle with 1/2 of the onions.

In the glass, mix together the remaining onions, olive oil and vinegar. Add a generous sprinkling of the sea salt and the pepper. Stir until it comes to a nice smooth consistency. Drizze the oil mixture over the prosciutto and pears.

Serve immediately.

Serves 4.

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Chopped Apple and Broccoli Salad for One

December 4, 2007, 1:55 pm

≫ Next: Salad of Mache, Beets, Oranges and Walnuts in Walnut Vinaigrette Dressing

≪ Previous: Fresh Pear, Prosciutto and Arugula Salad

This chopped apple And broccoli salad is a nice, simple treat. It is a good size for one person.

Ingredients
One apple, washed, cored and chopped (I love tart apples from the farmers market)
1/2 cup broccoli, chopped
One 2″ piece of celery, washed and chopped
1/4 cup golden raisins chopped
1/4 cup toasted pecans, chopped
1 T creme fraiche

You will also need:
Paring knife
Spoon
Small bowl

Instructions
Mix all ingredients together and stir to combine.

As an option, you can make this salad in the food processor.

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Salad of Mache, Beets, Oranges and Walnuts in Walnut Vinaigrette Dressing

May 26, 2008, 5:20 pm

≫ Next: Salad of Snap Peas, Bacon and Marcona Almonds with Meyer Lemon Dressing

≪ Previous: Chopped Apple and Broccoli Salad for One

Ingredients
6-8 medium beets, washed and tops removed
1 ½ T lemon juice or nice vinegar (such as Vinaigre de Banyuls
4 T walnut oil
Sea salt to taste
6 cups mache
3 medium sized oranges, peeled and sliced crosswise
1/3 cup walnuts, roughly chopped
Freshly ground pepper to taste

You will also need:
Aluminum foil
Roasting pan
Large bowl
Small bowl
Whisk
Colander or salad spinner
8 individual serving plates

Instructions

Roast the beets:

Preheat the oven to 425^oF (218^oC). After the beets have been washed and the tops removed, wrap the beets in aluminum foil and seal the packet. Place into a roasting pan and bake for about 1 hour. Test the beets for tenderness with a fork. When they are done, remove from the oven, reseal the packet and allow the beets to cool at room temperature. When they are cool, open the packet and rub the skins off the beets. Cut the beets into 1/2 inch slices.

Make the dressing: In a small bowl, whisk together the lemon juice and walnut oil. Add the salt to taste. Set aside.

To serve: Wash the mache and spin dry in a salad spinner, if available. Place the sliced beets and sliced oranges onto the salad plates. Top with the mache. Sprinkle on the walnuts. Drizzle the dressing over the top. Season generously with pepper. Note: You can add red onions, bleu cheese, endive or other ingredients to this versatile salad, as well. Serves 8.

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