Sacatomatotag:www.sacatomato.com,2010://12010-03-09T15:22:20ZMovable Type 3.31Sac Pie by Nighttag:www.sacatomato.com,2010://1.3342010-03-09T14:53:09Z2010-03-09T15:22:20Z You may or may not know the newest, Sacramento area gal on the block. She is a working professional who enjoys making, eating, photographing, throwing, blogging, drawing, inventing, documenting, critiquing and discussing pie. She started her blog, SacPie late...Ann Martin Rolkewww.handsoffcooking.com/test
You may or may not know the newest, Sacramento area gal on the block. She is a working professional who enjoys making, eating, photographing, throwing, blogging, drawing, inventing, documenting, critiquing and discussing pie. She started her blog, SacPie late last year and just had her first SacPie Night.
I’ve known Kathy for about three years but didn’t know all this existed under the surface. At pie night, I was able to taste not only her creations but those of other pie lovers too. There was classic pie, cream pie, fruit pie including a gluten-free apple pie, nut pie, pot pie, a galette, samosas, quiche,
fritata and more. It was nice to have the savory pie options – when someone says pie, sweet naturally comes to mind but there are lots of non-sweet versions too.
While I enjoyed most everything, the sweet pie standout of the evening was Kathy’s beautiful Linzer Torte. She’s graciously shared her recipe, passed down by her grandmother.
Making pie is great anytime but what better opportunity then on a cold, rainy day, and we have plenty of them coming up over the next week so give it a try. And wonder over to check out SacPie too, pie lover or not. Kathy will be delighted to hear from you!
Linzer TorteDough:
1 cup (2 sticks) softened butter
1 2/3 cups flour
½ cup sugar
½ cup almond meal or finely ground almonds
½ cup breadcrumbs
2 teaspoons cinnamon
1 teaspoon ground cloves
Zest of ½ and orange and lemon
1 tablespoon rum
1 egg, beaten
¼ teaspoon salt
Filling:
1 cup raspberry preserves
1 egg, lightly beaten (for glaze)
Method:
Combine all dough ingredients in a mixer on low speed, blending until smooth. Refrigerate the dough, wrapped in waxed paper, for at least one hour.
Roll out the dough on floured waxed paper, quickly, to about ½-inch thickness.
Line a 9-inch buttered cake or tart pan with ¾ of the dough, so the sides are ¾-inch high.
Fill the center with preserves. Decorate the top of the tart with the remaining dough. Brush the top of the crust with egg.
Bake at 350˚F for one hour.
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Juice-O-Mat Jawstag:WWW.sacatomato.com,2010://1.3312010-02-16T17:51:17Z2010-02-16T17:51:04Z My friends Laura and Mel have a small electric juicer that makes their lives that much easier. While I like my reamer, quicker and easier speaks to me. I was sharing this with my mother-in-law several weeks back and...Lynn Gowdy
My friends Laura and Mel have a small electric juicer that makes their lives that much easier. While I like my reamer, quicker and easier speaks to me. I was sharing this with my mother-in-law several weeks back and it just so happened she had a non-electric juicer she was no longer using and offered it up.
It’d been in her family since 1961 and was used almost daily when Mark was small. She explained that back then, it was common place to purchase 5-pound bags of juice oranges and squeeze them by hand or with a plastic cone manual juicer. Although frozen concentrated OJ came out in the 60’s, fresh, good juice wasn’t really available and she didn’t want frozen concentrate. Once pre-made quarts of orange juice became available, her juicer only made appearances in summer months to assist with making fresh lemonade.
The “Tilt Top” Juice-O-Mat arrived last week just in time to help juice a bag of oranges. This 6-pound wonder works great! It comes in 3, easy to take apart and clean pieces including some hefty jaws.
It’s been fun to reach into the past and resurrect this “retro antique”, which is how I found it described on the internet.
For now, I’ve put the desire for electric aside as I’m enjoying my new toy. I just have to watch out for those jaws!
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Food from the Hearttag:WWW.sacatomato.com,2010://1.3302010-02-11T19:17:58Z2010-02-11T19:24:13Z (art + design by Hugh @ www.hughillustration.com) If you are looking for something food and wine related to do this Friday night or Saturday, and don't want to hassle with driving, parking, etc., look no more! Itinerary: 1. Go...Lynn Gowdy(art + design by Hugh @www.hughillustration.com)
If you are looking for something food and wine related to do this Friday night or Saturday, and don't want to hassle with driving, parking, etc., look no more!
Itinerary:1. Go to the Amtrak station from where ever you are.
2. Catch the train to the San Francisco Ferry building. (I find the easiest way is going to Emeryville, changing to the Amtrak bus then hopping off at the Ferry Building.)
3. Enter the building and enjoy the Ferry Building Marketplace's 7th Annual Food from the Heart event.
4. When done, catch the Amtrak bus back to Emeryville, then the train to Sacramento (or your destination).
Friday from 5-8 p.m.: Wine, Music and Tapas to benefit Slow Food.
$2 - $4 per Taste of Wine (30+ wines to try)
$4 - $6 per Taste of Tapas
Saturday from 10 - 5 p.m.: Seasonal produce, cooking demos, heartfelt gifts, romantic food offerings and lots of chocolate.
Additional details: www.ferrybuildingmarketplace.com.
And if Hugh's cool illustration caught your eye like mine, you can check out his workhere. His Food from the Heart offset litho poster is available for purchase at Etsy.]]>
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The Days of Wine and Chocolatetag:WWW.sacatomato.com,2010://1.3292010-02-09T00:09:21Z2010-02-09T00:37:11Z I just heard about the 13th Annual Lodi Wine and Chocolate Weekend coming up this Saturday and Sunday. It's co-sponsored by VinVillage and VinVillage Radio, an organization that is new to me. Turns out VinVillage is a new social...Ann Martin Rolkewww.handsoffcooking.com/test
I just heard about the 13th Annual Lodi Wine and Chocolate Weekend coming up this Saturday and Sunday. It's co-sponsored by VinVillage and VinVillage Radio, an organization that is new to me. Turns out VinVillage is a new social group for people who like food and wine (and who doesn't, really?). They are groups all over the country, but I joined the one here in Sacramento, naturally. Note that we don't have to join a Napa Valley group and ignore all the great wines from the Central Valley. Yay for VinVillage!
So the Wine and Chocolate Weekend is an example of the kinds of things I hope to hear about through the Village Scene email newsletter. They promise exclusive wines, radio programs at 4 p.m. on Wednesdays, and a cork recycling program. I'll take any opportunity to taste local wines--especially with chocolate.
The event details are: February 13 and 14, 11 a.m. to 4 p.m.
Taste delicious Lodi wines and decadent chocolates from 40 wineries in the Lodi Appellation. Be the lucky one to unwrap the "Golden Ticket" at any participating winery and win a Wine Country Getaway or one of over 100 other prizes.
Tickets are $35 in advance online; $45 day of
Fill out a form on the VinVillage home page to be one of 10 winners of a free ticket. You'll be notified this Wednesday, in plenty of time to get ready for the weekend.]]>
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Using the Harvest: SIH-trusstag:WWW.sacatomato.com,2010://1.3282010-02-03T04:50:46Z2010-02-03T04:54:36Z When someone says “citrus fruit”, the first thing that comes to my mind is the orange. I’ll bet it’s one of the most popular citrus too. But what do you do with oranges and the like if you don’t...Lynn Gowdy
When someone says “citrus fruit”, the first thing that comes to my mind is the orange. I’ll bet it’s one of the most popular citrus too. But what do you do with oranges and the like if you don’t necessarily like to eat them? (The acid doesn't agree with me.) They love the cooler winter months in warmer climates, and are flourishing at farmer’s markets and in people's yards now. I read up on them to discover their treasures and what they have to offer.
But first, let me share that as I drive around the Sacramento area, I notice the huge number of citrus trees in people's yards. The trees are packed with fruit and still a large number end up rotting on the ground. You try to eat lots and give fruit away but there is still so much fruit. Enter Harvest Sacramento, a volunteer, collaborative effort who will pick and donate your overstock fruit to local food assistance agencies. What better way to use all your extra fruit!
In the Sacramento area we have sweet and loose-skinned sih-truss. While, bitter (or sour) is the third basic variety, I don't think they grow in this area but let me know if you've seen a tree!
Sweet are the most common for both juicing and eating and include the Valencia (best for juicing), Navel (easiest to peel, great to eat), and the lesser know Blood and Cara Cara. When I need orange juice I reach for the Valencia. They are great eating oranges too but due to being a hassle to peel, not as commonly grabbed for this purpose.
Navels have a blossom end where a tiny embryonic fruit lies imbedded. To some, this resembles a belly-button, thus it’s name. The great thing about Navel oranges is they are seedless. I usually grab this variety to make candied orange peels.
Thinner skinned with reddish streaks throughout it’s flesh, the Blood tends to be a smaller orange. Some say it’s flavor includes a hint of raspberry but you’ll have to eat one and decide for yourself. They’re nice for presentation, as they’ll catch your eye. If a sorbet or dessert calls for oranges, I’m told you won’t be disappointed if you seek one out. They’re becoming more popular to grow in California but have been grown in other parts of the world, including Spain and Italy, for hundreds of years. Their season lasts from late November through early spring.
Loose-skinned oranges include the entire Mandarin family. They earned their name from how easily their skins peel off, often times in one fell swoop. Children of the Mandarin’s include the Tangerine, Clementine, Dancy, Minneola and Satsuma, to name a few. They are less acidic (yeah!), sweeter, and have a flowery aroma.
Bitter oranges are not eaten raw but come to life when cooked into marmalades and sauces. They grew up in Sicily then made their way to other places. Typically in the northern hemisphere, they’re only available in January. The Sevilles is a common variety.
Interesting Facts: The pH level of an orange ranges from 2.5 to 3, depending on the variety, making it as strong in acid as vinegar.
The names Mandarin and Tangerine are often used interchangeably. Although a tangerine is a mandarin orange, not all mandarin oranges are tangerines.
Tangelos are larger than tangerines and are a cross between a tangerine, grapefruit and orange.
The Moro Blood Orange contains large amounts of carotene and anthocyanins, that great antioxidant!
Essential oils from orange peels are used to make a variety of liquors including Cointreau.
And this is the first thing I did with part of the grocery bag full of navel oranges my friend left on my doorstep: Dark Chocolate Orange Biscotti
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3 tablespoons unsalted butter, room temperature
½ cup sugar
¼ teaspoon vanilla
¼ teaspoon Cointreau or orange extract
1 – 2 heaping teaspoons orange rind, depending on your desire
1 egg
1 cup flour
¼ cup unsweetened cocoa powder
dash salt
½ teaspoon baking soda
½ teaspoon baking powder
½ cup dark chocolate roughly chopped
Preheat oven to 350 degrees F. Line a sheet pan with a silpat or parchment paper.
Combine the dry ingredients in a bowl.
In a separate bowl, cream the butter and sugar. Add the vanilla and Cointreau. Beat in the egg and orange zest. Add the flour mixture, mix to combine, then mix in the chocolate.
Gather dough and form a log. Place the dough on your pan and press to flatten it to about ¾-inch thick, give or take. You’ll want it about 2 ½ to 3-inches wide.
Bake for about 20 minutes. Remove from the oven and let cool 5 minutes. Cut into slices straight across or on the bias, about ½-inch thick, or as desired. Place each slice on the sheet pan on it’s side. Bake 6 minutes. Turn each piece over and bake another 6 minutes. Remove to a wire rack to cool.
A tasty addition that adds depth and richness is dipping the end of each biscotti in melted dark chocolate, then rolling in finely chopped candied orange rinds or finely chopped almonds.
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Wine Starting Wednesday & Beyondtag:WWW.sacatomato.com,2010://1.3272010-01-27T03:56:11Z2010-01-27T04:22:53Z If our wonderful Sacramento area weather has you chomping at the bit, chomp no more! There are a handful of Wednesday wine events to immerse yourself into for pleasure and great education. Then look beyond to the weekend for...Lynn Gowdy
If our wonderful Sacramento area weather has you chomping at the bit, chomp no more! There are a handful of Wednesday wine events to immerse yourself into for pleasure and great education. Then look beyond to the weekend for more wine.
Unified Wine & Grape Symposium
January 26th through the 29th
Sacramento Convention Center
Highlight: Regional Wine Tasting, Wednesday, January 27th, 4:00 to 6:00 p.m.
Visit www.unifiedsymposium.org for more information.
Wednesday Wine at 58 Degrees & Holding Co.
Five tastes for $10, along with a list of available happy hour foods
5:00 – 8:00 p.m.
1217 18th Street, Sacramento
WOW - Wine on Wednesday at L Lounge
6:00 – 8:00 p.m.
Five tastes for $10
1801 L Street, Sacramento
Wednesday Night Wine Tasting – Pinot NoirBack Wine Bar
$5 per person and 25% off all food
2507 Blue Ravine Road, Folsom, CA
Barrel Tasting Weekend in El Dorado County featuring 21 wineries
January 30 – 31
11:00 a.m. – 4:00 p.m.
Highlight: Active participation in learning about wine.
According to Jolaine Collins, EL Dorado Winery Association public relations director, "This year many of our vintners are adding new approaches to help wine lovers of all levels discover the nuances of what makes a great wine. For instance, Lava Cap is showing three estate zinfandels, made from grapes grown in different microclimates. Tasters can discern the nuances by comparing each barrel sample."
Perry Creek has arranged a vertical tasting of their estate Zinfandel from 2005, their first crush, to 2008 which is still developing in the barrel.
In addition to barrel sampling a 2008 Syrah and 2008 Cabernet Sauvignon from Madrona, attendees can try their hand at blending the two for a Shiraz/Cabernet cuvee.
Several other wineries, are also offering participatory educational options so pick your favorite(s) and head up the hill!
Weekend pass: $25
Friends 4 pack: Buy 4 tickets for the price of 3
Sunday only: $20
Designated drivers: $5
Participating wineries: Auriga Cellars, Busby Cellars, Colibri Ridge, Crystal Basin, Fenton Herriott, Fitzpatrick, David Girard, Gold Hill, Granite Springs, Holly’s Hill, Illuminare, Jodar, Latcham, Lava Cap, Madroña, Miraflores, Mount Aukum, Narrow Gate, ParaVi, Perry Creek, Sierra Vista, and Single Leaf.
For tickets, event details, winery highlights and a map of the region, go to: www.ElDoradoWines.org
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Butchering 101tag:WWW.sacatomato.com,2010://1.3262010-01-19T19:28:37Z2010-01-19T19:46:08Z You may know a pork shoulder from a Boston butt (this could also be a trick question), but do you know how to cut your own meat? Danny Johnson, the head butcher at Taylor's Market (2900 Freeport Blvd.) wants...Ann Martin Rolkewww.handsoffcooking.com/test
You may know a pork shoulder from a Boston butt (this could also be a trick question), but do you know how to cut your own meat? Danny Johnson, the head butcher at Taylor's Market (2900 Freeport Blvd.) wants to show you how. Not only will you learn more about how to choose good-quality meat and fish from a store, but you'll learn how to save money doing it.
“Sometimes there’s that perception that our prices are high," says Danny, "But there aren’t a lot of real butchers left, so we need to promote ourselves. We’re sort of freaks."
For just $25, you can learn how to break down a whole chicken rather than buying parts, the importance of having sharp knives (and Star Knife Sharpening will be on hand to fix you up), and why fresh-ground meat is better. "There's a lot I want to cover in two hours," Danny laughs.
You'll also get a light lunch afterwards, and surely there will be some delicious meat or fish as part of it. Don't miss this great opportunity for a quick butchery intro. I'll be there, so look for me.
Butchering 101
Saturday, January 23, 10 a.m. to noon
$25 per person, including lunch
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Slide into 2010 with 8 Culinary Things Memetag:WWW.sacatomato.com,2010://1.3242010-01-05T21:54:54Z2010-01-05T23:23:47Z What is this? Why eight? Because five and 10 are commonly used. Have fun; ponder, reflect and laugh at yourself. And please do share so we can also partake in your ruminations! 1. What are 5 things you ate...Lynn GowdyWhat is this? Why eight? Because five and 10 are commonly used. Have fun; ponder, reflect and laugh at yourself. And please do share so we can also partake in your ruminations!
1. What are 5 things you ate a lot of ten years ago?
Fruit, Thai food, pie, good baguettes, balsamic vinegar on everything.
2. What are 5 things you ate a lot in 2009?
Vegetables, non-endangered seafood, buffalo, naan bread (mostly store bought I admit) and soft, chewy ginger cookies.
3. What did you try in the kitchen for the first time in 2009?
Making tamales, thanks to Arturo! Cooking, baking and barbecuing sardines. They are amazing little things, tasty, versatile and low on the food chain.
4. Your most amazing meal in 2009?
Dinner at Arzak in San Sebastián, Spain
5. What did you repeatedly do in 2009 that you wish you didn’t?
Buy produce that was not grown locally, or in the U.S. for that matter.
6. Favorite piece of cookware or gadget purchased in 2009?
My chef’n silicon spatula. I use it all the time for everything. Very easy to clean.
7. One thing you missed not experiencing in 2009?
Slow Food Nation in San Francisco. I attended it in 2008. Met so many new people, got to see old friends, tasted amazing food and beverages, and learned a great deal.
8. What did you want to master in 2009 that you did not?
Sharpening my knives. I just can’t get them as sharp as I want myself so I periodically pass them off to Dominique at Star Sharpening.
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Using the Harvest: Meyer Lemonstag:WWW.sacatomato.com,2009://1.3232009-12-29T19:55:07Z2009-12-29T20:38:14Z Limone, Limón, Citrón? Not sure how I got hooked on them but remember my dad telling me I couldn’t eat more than one a day when I was a kid because the acid would eat the enamel off my...Lynn GowdyLimone, Limón, Citrón? Not sure how I got hooked on them but remember my dad telling me I couldn’t eat more than one a day when I was a kid because the acid would eat the enamel off my teeth. My dad loved gardening, hunting, fishing and growing things, thus we always had a big garden and fruit trees, including a Meyer Lemon in our backyard. Oh how I enjoyed hanging with him and putzing around the garden. I was responsible for watering when he went on trips (he was a pilot). I consider myself lucky to have had a dad who treasured growing his own produce.
Last year I tried marmalade, which didn’t quite set but was a great addition to vinaigrette and dessert sauce. This year I made cake. A Meyer Lemon Cake with Chardonnay Sauce to be exact.
A recipe caught my eye in a Bonny Doon Vineyard’s newsletter a while back. Most intriguing was the use of olive oil. While I’ve heard of olive oil type cakes, I’d never made one and wanted to know how olive oil would actually taste in a cake.
It wasn’t too sweet and fairly light on it’s own, with subtle flavors of olive oil, but the aroma made me think savory. Conveniently the top had sunk a tad, so I added a thin layer of freshly made quince paste, a.k.a. Membrillo, I’d made the day before. The wine sauce brought it all together. At first I poured a little on top and watched it soak into the cake’s sides. Hum… more to soak, more taste. I settled on a slice in a puddle.
Since I’d polished the Viognier months before and a minimally oaked Chardonnay was open, chardonnay it was.
I always make candied lemon peels (I’ve graduated from eating raw lemons to candied peels which satiate the sweet tooth I inherited from my dad), and have used Meyers but peels from the more common Eureka or Lisbon are thicker, thus may be better to use. I added some to garnish the cake.
Before the SugarAfter the Sugar
Here’s the recipe with changes from that newsletter.
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Meyer Lemon Olive Oil Cake with Chardonnay Sauce
3 lemons, zested and juiced
1 cup cake flour
5 eggs, separated
1 ¾ cup sugar
¾ cup olive oil
½ teaspoon kosher salt
1 cup white wine (Chardonnay or Viognier)
Preheat oven to 350°F. Grease a 9-inch spring form pan with oil and line with parchment paper.
Zest 2 lemons and whisk together with flour.
Halve and squeeze lemons.
In a large bowl, beat egg yolks and ½ cup sugar on high, until thick and pale (a few minutes). Reduce speed, add oil and lemon juice, beating until combined. Fold in flour mixture.
Whisk egg whites and salt until foamy, then slowly add ¼ cup sugar until the whites just hold their peaks.
Whip Those Whites!
Gently fold 1/3 of the whipped whites into the yolk mixture, then fold in the remaining whites until just combined.
Pour batter into pan. Sprinkle 1 ½ tablespoons of sugar over the top. Bake until the top is golden brown and a toothpick comes out clean (about 25 to 35 minutes). When done, place on a rack to cool for 10 minutes, then run a knife around the edge of the pan and release spring form.
For Sauce: Combine 1 cup sugar with wine in a saucepan. Bring to a boil then reduce heat to a simmer. Simmer until reduced a bit and thicker. (I ended up using about 2 cups of wine and more sugar because there wasn’t going to be enough sauce once reduced.)
Meyers are milder, sweeter and less acidic than a regular grocery store lemon, they’re a cross between a true lemon (true?) and a mandarin orange and in season from December to April. I’m always looking for new things to do with the juice so I hope you’ll share!
If you are looking for Meyer lemons, lime varieties or Mandarins, check out Snow's Citrus Court in Newcastle.
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Lotsa Luscious Latkestag:WWW.sacatomato.com,2009://1.3222009-12-13T03:44:30Z2009-12-13T04:12:22Z A couple of weeks ago, I posted about the Sundays with Marlena project that three bloggers are undertaking here in Sacramento. (They're actually also posting on Wednesdays, as it turns out, or else they'd be testing recipes until 2011.)...Ann Martin Rolkewww.handsoffcooking.com/test
A couple of weeks ago, I posted about the Sundays with Marlena project that three bloggers are undertaking here in Sacramento. (They're actually also posting on Wednesdays, as it turns out, or else they'd be testing recipes until 2011.) Melody asked if I'd be interested in trying the recipe for latkes--the traditional potato pancakes served for Hanukkah. Well, I've made latkes before (I think), but it's been a while. I discovered a few tricks, although I'm sure there are many more to this seemingly easy recipe. Fine-tuning it is what makes the potatoes taste crisp and melty and not just starchy. Once you get the method though, these are quick to turn out and delicious with apple sauce and sour cream or, as I found out, nonfat honey-flavored Greek-style yogurt!
Latkes
adapted from Jewish Cookingby Marlena Spieler
Makes about 12
1 large (about 1 pound) Idaho (russet) potato
1/2 white onion
1 large egg, lightly beaten
2 tablespoons matzo meal (available in the kosher section of most groceries)
1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon sugar
Salt
Vegetable oil
Sour cream, yogurt, and/or applesauce for serving
Wash, peel, and grate the potato into a bowl of cold water. This will keep the potato from oxidizing and turning pink, then black (very unappetizing).
Grate or finely chop the onion (I used a Cuisinart with the metal blade). Combine it in a medium bowl with the egg, matzo meal, flour, baking powder, sugar, and salt to taste (I used about 1/2 teaspoon). You can also add Tabasco or other hot sauce to taste.
Drain the potatoes and squeeze as much water out of them as possible. Quickly mix them with the other ingredients to form the latke batter.
In a large skillet over medium-high heat, warm enough oil to thinly coat the bottom of the pan. When it shimmers, add 3-tablespoon portions of batter to the pan and flatten them slightly so that they are fairly evenly thick. Let the latkes sizzle and, when they begin to turn brown at the edges, flip them over. They will cook for about 2 minutes on each side. When the second side is brown, remove the latkes to a plate lined with a paper towel. Reheat the pan with more oil and cook more latkes in the same way.
These are best served fresh and hot, but can be reheated fairly successfully in a warm pan for a minute on each side. ]]>
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FFAQs - Food Frequently Asked Questionstag:WWW.sacatomato.com,2009://1.3212009-12-09T20:31:13Z2009-12-09T21:27:51Z Fall, winter, rain and cold. It’s a great time of the year to be in the kitchen creating warmth and filling your house with those magnificent smells of roasting and baking foods. And it’s the time of year for...Lynn Gowdy
Fall, winter, rain and cold. It’s a great time of the year to be in the kitchen creating warmth and filling your house with those magnificent smells of roasting and baking foods. And it’s the time of year for a variety of items that seem to always have questions. I’ve compiled a short list below to aid any wondering minds.
How do You Cook Winter Squash like Butternut, Kabocha, Acorn, etc.?
Cut any squash in half, take out the seeds, put both halves together, wrap in foil and bake at 350 to 375 degrees fahrenheit for 45 to 60 minutes. (Smaller ones take less time, larger maybe a bit more.) You can also put them cut side down on a parchment lined baking sheet and cover them with foil. And you can bake them cut side down in a Pyrex with a little water or stock. When they are soft, they’re ready. Can you microwave them? Yes but they won’t develop a wonderful roasted and caramelized-like flavor. And why would you want to microwave anything anyway??? There are a variety of other ways to cook squash, as well as flavorings to add but the above I pretty fool proof.
What Is The Best Apple For Pie? Granny Smith is my #1 choice, Pippin, Jonagold and Braeburn work well for tarts. To add a little sweetness, you can mix in a Pink Lady, Fuji or Honeycrisp, as these are firm apples. The most important characteristic is the apple should stay firm after cooked. When it comes to sweet versus tart apples, that’s less of a concern as sugar is usually added anyway. Combining two apple varieties results in a richer flavor, but using just the Granny solo is fine.
Best Apple for Sauce? MacIntosh, Gold Delicious, Gala, Fuji. They have a nice flavor and get soft relatively quickly when cooked. If you want a tart sauce, use Granny or Pippin. Any apple will really work but the above tend to have a nice flavor on their own.
Best Apple to Bake Whole?Red Rome, a.k.a. Rome Beauty, but Jonagold or Braeburn will work too. The Rome is the classic whole baked apple. Conversely, it is no great shakes eaten fresh.
Is it a YAM or SWEET POTATO?
Botanically, they share nothing. Yams come from the lily family while sweet potatoes, the morning glory. They are non-related tubers. The true yam is a product of Africa, while the sweet potato is controversial: did it come from Polynesia or the new world? Yams available in the States are all really sweet potatoes. Why?
There are firm and soft sweet potato varieties. Africans in the U.S. began calling the soft variety a yam, when this was really not the case. Thus the confusion about yam versus sweet potato and now soft variety sweet potatoes are labeled as yams.
Generally, yams have moist, sweet flesh while sweet potatoes have sweet, dry and fluffy flesh (kind of like a cooked chestnut).
Sweet potatoes are rich in beta-carotene (Vitamin A), while yams contain little.
There are over 600 varieties of yams with 95% grown in Africa.
Store both in a cool, dry location and they can last for up to a month.
How Do You Roast CHESTNUTS?
Make a crosscut on the flat side. Place on a baking sheet in a 400 degree oven for 20 minutes or so. They are done when the cut skins curl back. Remove them from the oven and wrap them in a clean damp towel to sweat the skins. After they've cooled, peel away the outer shell and the inside fuzzy skin.
Boiled, roasted or steamed, chestnuts can be used in soups, stews, stuffings and more. When selecting them, pick the ones that are full, dark, shiny and firm. If they have flabby skins beware! They may have mold on the meat.
How Do You Open and Seed a POMEGRANTE?
Score the skin only, into 4-6 segments. Immerse the fruit in a bowl of cold water. While holding the fruit underwater, crack open into segments and flick the individual seeds out with your finger. The seeds will sink to the bottom of the bowl and the debris will float to the top. Skim off this debris, drain the water and you’ll have all of the seeds.
Why Should I Bother with CELERY TOPS?
Use the extra foliage to flavor soups, stews and especially stuffings! While you are
at it, toss a few of these pungent leaves into a green salad for an additional flavor dimension. The tops actually have the flavor of the plant whereas the ribs have roughage and water.
What are These Odd-Ball Looking Onions?
The cippolini is small, flat and yellow or red and goes very well with a number of dishes: fish, chicken, beef, veal, and game meat. Best when slow-cooked, as in a roast, they get creamy in texture with a nutty sweetness. If making a traditional fall or winter type vegetable stew, the cippolini is a great alternative to the yellow onion.
Just What are SHALLOTS Anyway?
In the onion family, shallots have a full flavor without the harshness of regular onions or garlic. They’re often used in vinaigrette and sauces but can be used anywhere you use regular onions. Some call them the gourmet onion but don’t let this intimidate you!
How Do You Tell When a PEAR is Ripe?
A pear ripens first at the core and then this softness travels through the pear to the outside edges. Given that, the area around the stem will always show softness way before the body of the fruit. With the tip of your finger, give the area around the stem a gentle touch. If that area shows some “give” … it’s ripe, juicy and ready to eat!
Mandarin? Clementine? Tangerine? Satsuma? Oh my!!!!!!!
All of these small citrus fruits fall into the umbrella group of “Mandarin”. It goes like this: every tangerine is a mandarin, but not every mandarin is a tangerine.
The above information is by no means the end all, be all. If you have other tid bits to add or ways of processing the above fruits and veggies, share the wealth! And if you have a recipe to share using one of the items, we'd love to hear about it. Happy cooking!
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Navagating to Nekeas in the Navarra tag:WWW.sacatomato.com,2009://1.3182009-11-18T21:20:02Z2009-11-18T20:20:22Z So just what is Nekeas anyway? A winery making excellent wines in the Navarra region of Spain. Although I’m home now, not continuing to share more of my amazing adventures would be withholding great information. Who knows when one...Lynn Gowdy
So just what is Nekeas anyway? A winery making excellent wines in the Navarra region of Spain.
Although I’m home now, not continuing to share more of my amazing adventures would be withholding great information. Who knows when one may decide to venture off to Northwest Spain!
To give a quick overview of the Navarra, it experiences climatic effects from both the Atlantic Ocean and Mediterranean Sea, and has 15,000 hectares (roughly 38 acres) in five sub-regions: Valdizerbe, Baja Montana, Ribera Baja, Ribera Alta and Terra Estella. Temperatures (from 82∞ Fahrenheit in summer to 28 in winter), soil and rainfall differ markedly throughout these areas.
Navarra DO (Designation of Origin) regulations permit using 11 grape varieties: garnacha (grenache), tempranillo, mazuelo (carignan), graciano, cabernet sauvignon and merlot for reds and rosados (rosés), and viura (macabeo), chardonnay, muscat, grenache blanc and malvasia for whites. Red grapes cover 95% of the area.
I ventured to Bodegas Nekeas in the northern most region who’s grapes are also grown in the northern most area of Navarra. Nekeas is a cooperative formed by a few families who had vineyards and were separately making wine in the Valley. They export a large majority of their wine under both the Nekeas and Vega Sindoa labels. The US exporter with whom they worked thought the name “Nekeas” sounded too Greek-like and requested they change the name for the US market. “Vega Sindoa” is the name of the river that runs through the Nekeas Valley just below the winery.
We were there mid-September and harvest was just around the corner. Greeted by the marketing person and given an overview of the operation, she turned us over to winemaker Concha Vecino, as Concha had a free moment.
Concha told us it’s her favorite time of the year as she spends mornings riding her bicycle through the vineyards taking grape samples to monitor ripeness. She invited us into her lab
and shared her morning samples.
We tasted a whole grape, then the skins alone without any pulp because grape skins contain many flavor components including tannins. You can have ripe grapes but unripe tannins!
This particular day, although the brix (grape sugar) from one vineyard was where she wanted it, the grape skins were not. The skins were definitely bitter.
For those interested, tannins are organic compounds that react with proteins and other chemicals. They are good because they impart flavors, round out red wines and give them a feeling of weight in your mouth. They’re found in grape skins and seeds, and are also present in other plant materials like wood and some fruits. Oak wine barrels can also be an additional source of tannins.
Nekeas Vineyards
We tasted, talked and laughed with Concha for over an hour. What an amazing experience! It’s not everyday you get to spend time with a winemaker in her / his lab tasting grape samples and learning first hand! Nekeas wines are quality, approachable, tasty and very reasonably priced. I’ll be seeking them out with a smile on my face and remembering my morning with Concha.
El Chaparral is the name of their old vine Grenache vineyard.]]>
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The Jewish Julie and Julia?tag:WWW.sacatomato.com,2009://1.3202009-11-09T22:27:11Z2009-11-09T22:45:52Z If you haven't seen the movie "Julie and Julia" by now, or read the book, then just know that it's the story of a love affair with a cookbook. Many of us have them: a little crush here, a...Ann Martin Rolkewww.handsoffcooking.com/test
If you haven't seen the movie "Julie and Julia" by now, or read the book, then just know that it's the story of a love affair with a cookbook. Many of us have them: a little crush here, a major obsession there. But how many times have you actually cooked even half of the recipes from a single book? Pretty rarely, I'd bet. So when Julie Powell decided to cook her way through Julia Child's Mastering the Art of French Cooking (2 Volume Set), she hit upon a great idea. How better to learn a cuisine thoroughly than to try many, many recipes from it?
Now we've got a local version of that challenge. Melody Elliot, Shankari Easwaran, and Eileen Thornton will be cooking their way through Marlena Spieler's cookbook Jewish Cooking. And guess what? Marlena's a Sac native herself and has given her support to the project. So every Sunday, the three bloggers will post a photo and recipe of something from the book (or their versions thereof), and learn a lot more about Jewish cooking. As Mel says, "It will be fun to ride along as a Hindu, a Buddhist, and a shoulda-been Jew take on this glorious challenge. From so much pleasure, one could plotz!"
Their first submissions are up now. Mel tried Muhammara, a roasted red pepper dip. Shankari made Libyan Spicy Pumpkin Dip (photo above by her husband Rajesh). Eileen tried Sun-Dried Tomato and Pepper Salad.
Join them every Sunday until they're through. There will be at least one feast along the way and Marlena's aunt has promised to teach them how to correctly make matzo balls. You can join in yourself by emailing Mel about any recipes you've tried from Marlena's book. Mazel tov!]]>
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Mushroom Maddnesstag:WWW.sacatomato.com,2009://1.3192009-11-05T19:09:44Z2009-11-05T19:44:05Z In the mood for something fun before the holidays? November 6th through the 15th brings the annual Mushroom Festival to Mendocino, highlighting everything mushroom. Choose from mushroom cooking classes, wine and mushroom tastings at several Anderson Valley wineries, mushroom...Lynn Gowdy
In the mood for something fun before the holidays?
November 6th through the 15th brings the annual Mushroom Festival to Mendocino, highlighting everything mushroom. Choose from mushroom cooking classes, wine and mushroom tastings at several Anderson Valley wineries, mushroom exhibits, guided mushroom walks, and/or attend other non-fungi items; musical performances, beer and wine tastings, the mushroom train, theatre and more.
For additional info, check out Mendocino.com.
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Navarra Wine, Historic Town: Bodegas Irache and Estellatag:WWW.sacatomato.com,2009://1.3172009-10-26T21:38:43Z2009-10-30T19:50:04Z Bodegas Irache is located in Ayegui, two kilometres from Estella. It was established in 1891 however it’s vineyards go back to the 12th century. The Monestary de Irache, also 12th century, is literally right next to the winery. The...Lynn GowdyBodegas Irache is located in Ayegui, two kilometres from Estella. It was established in 1891 however it’s vineyards go back to the 12th century. The Monestary de Irache, also 12th century, is literally right next to the winery. The monestary was the first hospital for pilgrims on the Way to Compostela.
Irache built a new facility within the current structure which was inaugurated in 1991. This new aging hall, which holds 10,000 oak casks and is quite impressive, I must say!
Conchi, the bodega's Export Manager greeted us. She speaks English wonderfully thus handles most tours. Lively, fun loving and passionate about the bodega’s wine and history, she is a wealth of information.
The first stop was the wine museum in the older part of the bodega. Here wine buffs will love seeing old tools and objects related to wine making, as well as a centenary cellar with the bodega’s best vintages. You'll also see the “Wine Fountain”, a little tap in the back outside wall of the building where those walking to Compostela can help themselves to a cup of wine (which is supplied au-gratis by the winery's gracious owner Jesús Santesteban, whom we got to meet) or water.
The road to Compostela passes conveniently right next to the winery. To capture a fun tour moment, call someone you know and ask them to log onto “The Wine Fountain” on the bodega’s website. Next, have them click on the webcam and you can wave to them live from the fountain.
Impressive were the huge stainless tanks (23 in all) which hold 70,000 liters of liquid.
Irache’s vineyards include the PRADO DE IRACHE estate. The grapes of this vineyard are used to make the Prado Irache wine, a single-estate, limited-production wine marketed in numbered bottles. Made with grapes painstakingly selected, the wine shows unmistakable ties with it’s terroir. The Prado Irache is only made from vintages achieving the desired quality.
In total, they make about 13 different wines under four labels, including the multiple medal winner GRAN IRACHE CRIANZA. This wine is a blend of Tempranillo, Cabernet Sauvignon and Merlot, and aged in oak casks. Blackberries invite you to enjoy it’s aromas while dark ripe cherries marked with toast, friendly but firm tannins and a long finish tempt you to take another sip. Better yet, we bought a bottle and had it with dinner! Gran Irache Crianza is a perfect example of quality, value and taste.
On a side note, Irache has an organic project producing a red wine called FUENTE CERRADA.
Next up, Estella, located in the Navarre wine region of northern Spain and south west of Pamplona, and also on the Pilgrimage Route to Santiago de Compostela. A medieval Roman town (Estella (Spanish) or Lizarra (Basque)) a stones throw away from Irache and what an inviting town it was! Small but active with life, artisan foods and a genuine weekly market in the Plaza De San Martin. Next up, Estella; a medieval Roman town (Estella (Spanish) or Lizarra (Basque)) a stones throw from Irache and what an inviting town it was! Small but active with life, artisan foods and a genuine weekly market in the Plaza De San Martin.
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Love those olives!
...and the cheese...
...dare to give salt cod a try?
You can see the Navarrese enjoy their local vegetables, especially varieties of red peppers, green beens, asparagus and mushrooms. Basque and French influence their cooking filled with cheeses, cured meats, and trout, which is a favorite and readily available from one of the many rivers in the Navarra. There is no lack of olives and olive oil either!
So staying overnight was up in the air but after walking around, the charms of this medieval town captured us for the remainder of the day and evening. History buffs take note: Romanesque architectural bridges, churches and other buildings abound. Worth the visit!
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fritata and more. It was nice to have the savory pie options – when someone says pie, sweet naturally comes to mind but there are lots of non-sweet versions too.
While I enjoyed most everything, the sweet pie standout of the evening was Kathy’s beautiful Linzer Torte. She’s graciously shared her recipe, passed down by her grandmother.
Making pie is great anytime but what better opportunity then on a cold, rainy day, and we have plenty of them coming up over the next week so give it a try. And wonder over to check out SacPie too, pie lover or not. Kathy will be delighted to hear from you!
Linzer Torte
Dough:
1 cup (2 sticks) softened butter
1 2/3 cups flour
½ cup sugar
½ cup almond meal or finely ground almonds
½ cup breadcrumbs
2 teaspoons cinnamon
1 teaspoon ground cloves
Zest of ½ and orange and lemon
1 tablespoon rum
1 egg, beaten
¼ teaspoon salt
Filling:
1 cup raspberry preserves
1 egg, lightly beaten (for glaze)
Method:
Combine all dough ingredients in a mixer on low speed, blending until smooth. Refrigerate the dough, wrapped in waxed paper, for at least one hour.
Roll out the dough on floured waxed paper, quickly, to about ½-inch thickness.
Line a 9-inch buttered cake or tart pan with ¾ of the dough, so the sides are ¾-inch high.
Fill the center with preserves. Decorate the top of the tart with the remaining dough. Brush the top of the crust with egg.
Bake at 350˚F for one hour.
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It’s been fun to reach into the past and resurrect this “retro antique”, which is how I found it described on the internet.
For now, I’ve put the desire for electric aside as I’m enjoying my new toy. I just have to watch out for those jaws!
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So the Wine and Chocolate Weekend is an example of the kinds of things I hope to hear about through the Village Scene email newsletter. They promise exclusive wines, radio programs at 4 p.m. on Wednesdays, and a cork recycling program. I'll take any opportunity to taste local wines--especially with chocolate.
The event details are: February 13 and 14, 11 a.m. to 4 p.m.
Taste delicious Lodi wines and decadent chocolates from 40 wineries in the Lodi Appellation. Be the lucky one to unwrap the "Golden Ticket" at any participating winery and win a Wine Country Getaway or one of over 100 other prizes.
Tickets are $35 in advance online; $45 day of
Fill out a form on the VinVillage home page to be one of 10 winners of a free ticket. You'll be notified this Wednesday, in plenty of time to get ready for the weekend.]]>
Navels have a blossom end where a tiny embryonic fruit lies imbedded. To some, this resembles a belly-button, thus it’s name. The great thing about Navel oranges is they are seedless. I usually grab this variety to make candied orange peels.
Thinner skinned with reddish streaks throughout it’s flesh, the Blood tends to be a smaller orange. Some say it’s flavor includes a hint of raspberry but you’ll have to eat one and decide for yourself. They’re nice for presentation, as they’ll catch your eye. If a sorbet or dessert calls for oranges, I’m told you won’t be disappointed if you seek one out. They’re becoming more popular to grow in California but have been grown in other parts of the world, including Spain and Italy, for hundreds of years. Their season lasts from late November through early spring.
Loose-skinned oranges include the entire Mandarin family. They earned their name from how easily their skins peel off, often times in one fell swoop. Children of the Mandarin’s include the Tangerine, Clementine, Dancy, Minneola and Satsuma, to name a few. They are less acidic (yeah!), sweeter, and have a flowery aroma.
Bitter oranges are not eaten raw but come to life when cooked into marmalades and sauces. They grew up in Sicily then made their way to other places. Typically in the northern hemisphere, they’re only available in January. The Sevilles is a common variety.
Interesting Facts: The pH level of an orange ranges from 2.5 to 3, depending on the variety, making it as strong in acid as vinegar.
The names Mandarin and Tangerine are often used interchangeably. Although a tangerine is a mandarin orange, not all mandarin oranges are tangerines.
Tangelos are larger than tangerines and are a cross between a tangerine, grapefruit and orange.
The Moro Blood Orange contains large amounts of carotene and anthocyanins, that great antioxidant!
Essential oils from orange peels are used to make a variety of liquors including Cointreau.
And this is the first thing I did with part of the grocery bag full of navel oranges my friend left on my doorstep: Dark Chocolate Orange Biscotti
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3 tablespoons unsalted butter, room temperature
½ cup sugar
¼ teaspoon vanilla
¼ teaspoon Cointreau or orange extract
1 – 2 heaping teaspoons orange rind, depending on your desire
1 egg
1 cup flour
¼ cup unsweetened cocoa powder
dash salt
½ teaspoon baking soda
½ teaspoon baking powder
½ cup dark chocolate roughly chopped
Preheat oven to 350 degrees F. Line a sheet pan with a silpat or parchment paper.
Combine the dry ingredients in a bowl.
In a separate bowl, cream the butter and sugar. Add the vanilla and Cointreau. Beat in the egg and orange zest. Add the flour mixture, mix to combine, then mix in the chocolate.
Gather dough and form a log. Place the dough on your pan and press to flatten it to about ¾-inch thick, give or take. You’ll want it about 2 ½ to 3-inches wide.
Bake for about 20 minutes. Remove from the oven and let cool 5 minutes. Cut into slices straight across or on the bias, about ½-inch thick, or as desired. Place each slice on the sheet pan on it’s side. Bake 6 minutes. Turn each piece over and bake another 6 minutes. Remove to a wire rack to cool.
A tasty addition that adds depth and richness is dipping the end of each biscotti in melted dark chocolate, then rolling in finely chopped candied orange rinds or finely chopped almonds.
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Barrel Tasting Weekend in El Dorado County featuring 21 wineries
January 30 – 31
11:00 a.m. – 4:00 p.m.
Highlight: Active participation in learning about wine.
According to Jolaine Collins, EL Dorado Winery Association public relations director, "This year many of our vintners are adding new approaches to help wine lovers of all levels discover the nuances of what makes a great wine. For instance, Lava Cap is showing three estate zinfandels, made from grapes grown in different microclimates. Tasters can discern the nuances by comparing each barrel sample."
Perry Creek has arranged a vertical tasting of their estate Zinfandel from 2005, their first crush, to 2008 which is still developing in the barrel.
In addition to barrel sampling a 2008 Syrah and 2008 Cabernet Sauvignon from Madrona, attendees can try their hand at blending the two for a Shiraz/Cabernet cuvee.
Several other wineries, are also offering participatory educational options so pick your favorite(s) and head up the hill!
Weekend pass: $25
Friends 4 pack: Buy 4 tickets for the price of 3
Sunday only: $20
Designated drivers: $5
Participating wineries: Auriga Cellars, Busby Cellars, Colibri Ridge, Crystal Basin, Fenton Herriott, Fitzpatrick, David Girard, Gold Hill, Granite Springs, Holly’s Hill, Illuminare, Jodar, Latcham, Lava Cap, Madroña, Miraflores, Mount Aukum, Narrow Gate, ParaVi, Perry Creek, Sierra Vista, and Single Leaf.
For tickets, event details, winery highlights and a map of the region, go to: www.ElDoradoWines.org
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5. What did you repeatedly do in 2009 that you wish you didn’t?
Buy produce that was not grown locally, or in the U.S. for that matter.
6. Favorite piece of cookware or gadget purchased in 2009?
My chef’n silicon spatula. I use it all the time for everything. Very easy to clean.
7. One thing you missed not experiencing in 2009?
Slow Food Nation in San Francisco. I attended it in 2008. Met so many new people, got to see old friends, tasted amazing food and beverages, and learned a great deal.
8. What did you want to master in 2009 that you did not?
Sharpening my knives. I just can’t get them as sharp as I want myself so I periodically pass them off to Dominique at Star Sharpening.
Coffee and Dessert]]>
Last year I tried marmalade, which didn’t quite set but was a great addition to vinaigrette and dessert sauce. This year I made cake. A Meyer Lemon Cake with Chardonnay Sauce to be exact.
A recipe caught my eye in a Bonny Doon Vineyard’s newsletter a while back. Most intriguing was the use of olive oil. While I’ve heard of olive oil type cakes, I’d never made one and wanted to know how olive oil would actually taste in a cake.
It wasn’t too sweet and fairly light on it’s own, with subtle flavors of olive oil, but the aroma made me think savory. Conveniently the top had sunk a tad, so I added a thin layer of freshly made quince paste, a.k.a. Membrillo, I’d made the day before. The wine sauce brought it all together. At first I poured a little on top and watched it soak into the cake’s sides. Hum… more to soak, more taste. I settled on a slice in a puddle.
Since I’d polished the Viognier months before and a minimally oaked Chardonnay was open, chardonnay it was.
I always make candied lemon peels (I’ve graduated from eating raw lemons to candied peels which satiate the sweet tooth I inherited from my dad), and have used Meyers but peels from the more common Eureka or Lisbon are thicker, thus may be better to use. I added some to garnish the cake.
Before the Sugar
After the Sugar
Here’s the recipe with changes from that newsletter.
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Meyer Lemon Olive Oil Cake with Chardonnay Sauce
3 lemons, zested and juiced
1 cup cake flour
5 eggs, separated
1 ¾ cup sugar
¾ cup olive oil
½ teaspoon kosher salt
1 cup white wine (Chardonnay or Viognier)
Preheat oven to 350°F. Grease a 9-inch spring form pan with oil and line with parchment paper.
Zest 2 lemons and whisk together with flour.
Halve and squeeze lemons.
In a large bowl, beat egg yolks and ½ cup sugar on high, until thick and pale (a few minutes). Reduce speed, add oil and lemon juice, beating until combined. Fold in flour mixture.
Whisk egg whites and salt until foamy, then slowly add ¼ cup sugar until the whites just hold their peaks.
Whip Those Whites!
Gently fold 1/3 of the whipped whites into the yolk mixture, then fold in the remaining whites until just combined.
Pour batter into pan. Sprinkle 1 ½ tablespoons of sugar over the top. Bake until the top is golden brown and a toothpick comes out clean (about 25 to 35 minutes). When done, place on a rack to cool for 10 minutes, then run a knife around the edge of the pan and release spring form.
For Sauce: Combine 1 cup sugar with wine in a saucepan. Bring to a boil then reduce heat to a simmer. Simmer until reduced a bit and thicker. (I ended up using about 2 cups of wine and more sugar because there wasn’t going to be enough sauce once reduced.)
Meyers are milder, sweeter and less acidic than a regular grocery store lemon, they’re a cross between a true lemon (true?) and a mandarin orange and in season from December to April. I’m always looking for new things to do with the juice so I hope you’ll share!
If you are looking for Meyer lemons, lime varieties or Mandarins, check out Snow's Citrus Court in Newcastle.
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by Marlena Spieler
Makes about 12
1 large (about 1 pound) Idaho (russet) potato
1/2 white onion
1 large egg, lightly beaten
2 tablespoons matzo meal (available in the kosher section of most groceries)
1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon sugar
Salt
Vegetable oil
Sour cream, yogurt, and/or applesauce for serving
Wash, peel, and grate the potato into a bowl of cold water. This will keep the potato from oxidizing and turning pink, then black (very unappetizing).
Grate or finely chop the onion (I used a Cuisinart with the metal blade). Combine it in a medium bowl with the egg, matzo meal, flour, baking powder, sugar, and salt to taste (I used about 1/2 teaspoon). You can also add Tabasco or other hot sauce to taste.
Drain the potatoes and squeeze as much water out of them as possible. Quickly mix them with the other ingredients to form the latke batter.
In a large skillet over medium-high heat, warm enough oil to thinly coat the bottom of the pan. When it shimmers, add 3-tablespoon portions of batter to the pan and flatten them slightly so that they are fairly evenly thick. Let the latkes sizzle and, when they begin to turn brown at the edges, flip them over. They will cook for about 2 minutes on each side. When the second side is brown, remove the latkes to a plate lined with a paper towel. Reheat the pan with more oil and cook more latkes in the same way.
These are best served fresh and hot, but can be reheated fairly successfully in a warm pan for a minute on each side. ]]>
Concha told us it’s her favorite time of the year as she spends mornings riding her bicycle through the vineyards taking grape samples to monitor ripeness. She invited us into her lab
and shared her morning samples.
We tasted a whole grape, then the skins alone without any pulp because grape skins contain many flavor components including tannins. You can have ripe grapes but unripe tannins!
This particular day, although the brix (grape sugar) from one vineyard was where she wanted it, the grape skins were not. The skins were definitely bitter.
For those interested, tannins are organic compounds that react with proteins and other chemicals. They are good because they impart flavors, round out red wines and give them a feeling of weight in your mouth. They’re found in grape skins and seeds, and are also present in other plant materials like wood and some fruits. Oak wine barrels can also be an additional source of tannins.
Nekeas Vineyards
We tasted, talked and laughed with Concha for over an hour. What an amazing experience! It’s not everyday you get to spend time with a winemaker in her / his lab tasting grape samples and learning first hand! Nekeas wines are quality, approachable, tasty and very reasonably priced. I’ll be seeking them out with a smile on my face and remembering my morning with Concha.
El Chaparral is the name of their old vine Grenache vineyard.]]>
, she hit upon a great idea. How better to learn a cuisine thoroughly than to try many, many recipes from it?
Now we've got a local version of that challenge. Melody Elliot, Shankari Easwaran, and Eileen Thornton will be cooking their way through Marlena Spieler's cookbook Jewish Cooking
Conchi, the bodega's Export Manager greeted us. She speaks English wonderfully thus handles most tours. Lively, fun loving and passionate about the bodega’s wine and history, she is a wealth of information.
The first stop was the wine museum in the older part of the bodega. Here wine buffs will love seeing old tools and objects related to wine making, as well as a centenary cellar with the bodega’s best vintages. You'll also see the “Wine Fountain”, a little tap in the back outside wall of the building where those walking to Compostela can help themselves to a cup of wine (which is supplied au-gratis by the winery's gracious owner Jesús Santesteban, whom we got to meet) or water.
The road to Compostela passes conveniently right next to the winery. To capture a fun tour moment, call someone you know and ask them to log onto “The Wine Fountain” on the bodega’s website. Next, have them click on the webcam and you can wave to them live from the fountain.
Impressive were the huge stainless tanks (23 in all) which hold 70,000 liters of liquid.
Irache’s vineyards include the PRADO DE IRACHE estate. The grapes of this vineyard are used to make the Prado Irache wine, a single-estate, limited-production wine marketed in numbered bottles. Made with grapes painstakingly selected, the wine shows unmistakable ties with it’s terroir. The Prado Irache is only made from vintages achieving the desired quality.
In total, they make about 13 different wines under four labels, including the multiple medal winner GRAN IRACHE CRIANZA. This wine is a blend of Tempranillo, Cabernet Sauvignon and Merlot, and aged in oak casks. Blackberries invite you to enjoy it’s aromas while dark ripe cherries marked with toast, friendly but firm tannins and a long finish tempt you to take another sip. Better yet, we bought a bottle and had it with dinner! Gran Irache Crianza is a perfect example of quality, value and taste.
On a side note, Irache has an organic project producing a red wine called FUENTE CERRADA.
Next up, Estella, located in the Navarre wine region of northern Spain and south west of Pamplona, and also on the Pilgrimage Route to Santiago de Compostela. A medieval Roman town (Estella (Spanish) or Lizarra (Basque)) a stones throw away from Irache and what an inviting town it was! Small but active with life, artisan foods and a genuine weekly market in the Plaza De San Martin. Next up, Estella; a medieval Roman town (Estella (Spanish) or Lizarra (Basque)) a stones throw from Irache and what an inviting town it was! Small but active with life, artisan foods and a genuine weekly market in the Plaza De San Martin.
]]>
Love those olives!
...and the cheese...
...dare to give salt cod a try?
You can see the Navarrese enjoy their local vegetables, especially varieties of red peppers, green beens, asparagus and mushrooms. Basque and French influence their cooking filled with cheeses, cured meats, and trout, which is a favorite and readily available from one of the many rivers in the Navarra. There is no lack of olives and olive oil either!
So staying overnight was up in the air but after walking around, the charms of this medieval town captured us for the remainder of the day and evening. History buffs take note: Romanesque architectural bridges, churches and other buildings abound. Worth the visit!
]]>