tag:blogger.com,1999:blog-32532475643882636892024-03-13T22:21:11.628-07:00Everything CulinaryChef Amber Balshaw of Preferred Sonoma Caterers thoughts on everything culinary. Recipes, wedding stories, restaurants and more...Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.comBlogger267125tag:blogger.com,1999:blog-3253247564388263689.post-59515090444171473852018-06-07T11:58:00.000-07:002018-06-07T11:58:07.190-07:00Short Bread Lemon Lavender Cookies<br />
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We served these at Matanzas Creek Winery's Lavender Festival</div>
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<br /></div>
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8oz<span style="mso-tab-count: 1;"> </span>Butter,
salted<o:p></o:p></div>
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1 lbs<span style="mso-tab-count: 1;"> </span>Sugar, white<o:p></o:p></div>
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1<span style="mso-tab-count: 1;"> </span>Lemon,
zested<o:p></o:p></div>
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2 Tbl<span style="mso-tab-count: 1;"> </span>Lavender<o:p></o:p></div>
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1½ lbs<span style="mso-tab-count: 1;"> </span>Flour, all purpose<o:p></o:p></div>
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<br /></div>
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Combine all ingredients except
flour in mixing bowl. Beat until creamy. Add flour, mix until combined.<span style="mso-spacerun: yes;"> </span>Roll into logs. Wrap and refrigerate.<o:p></o:p></div>
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Slice approximately ¼” and bake at
350 degrees for 8 to 12 minutes depending on thickness.<o:p></o:p></div>
<br />Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com1tag:blogger.com,1999:blog-3253247564388263689.post-4071953943522841222018-05-25T11:21:00.000-07:002018-05-25T11:21:13.234-07:00Ancho Chili Grilled Prawns<br />
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1 dried
ancho chile, stemmed, seeded, coarsely torn</div>
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<o:p></o:p></div>
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2 Tbsp<span style="mso-tab-count: 1;"> </span>vegetable oil<o:p></o:p></div>
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1 cup <span style="mso-tab-count: 1;"> </span>chopped onion<o:p></o:p></div>
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1 Tbsp<span style="mso-tab-count: 1;"> </span>tomato paste<o:p></o:p></div>
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3 <span style="mso-tab-count: 1;"> </span>garlic
cloves, minced<o:p></o:p></div>
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½ cup<span style="mso-tab-count: 1;"> </span>dry red wine<o:p></o:p></div>
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½ cup<span style="mso-tab-count: 1;"> </span>ketchup<o:p></o:p></div>
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1 Tbsp<span style="mso-tab-count: 1;"> </span>apple cider vinegar<o:p></o:p></div>
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1 Tbsp<span style="mso-tab-count: 1;"> </span>dark brown sugar<o:p></o:p></div>
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2 tsp <span style="mso-tab-count: 1;"> </span>Worcestershire sauce<o:p></o:p></div>
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¼ tsp<span style="mso-tab-count: 1;"> </span>ground cumin<o:p></o:p></div>
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Place chile in medium bowl and
cover with boiling water, soak until soft, about 30 minutes. Drain (save water).
Heat oil in heavy saucepan. Add the onions and sauté until soft, stirring often.<span style="mso-spacerun: yes;"> </span>Add tomato paste; stir 2 minutes. Add garlic
and stir 30 seconds. Add wine and softened chile, then simmer 2 minutes. Add 3
tablespoons saved chile soaking water, ketchup, and all remaining ingredients.
Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat
and cool slightly. Puree sauce in blender, adding more reserved soaking liquid
by tablespoonfuls if too thick. Cover and chill.<o:p></o:p></div>
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<br /></div>
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Toss your prawns with 3 parts sauce and 1 part mayo.<span style="mso-spacerun: yes;"> </span>Grill and serve immediately.<span style="font-size: 11.0pt;"><o:p></o:p></span></div>
<br />Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com3tag:blogger.com,1999:blog-3253247564388263689.post-53718149651282105362018-05-25T11:20:00.000-07:002018-05-25T11:20:10.891-07:00Guava Passionfruit Quince Jam<div class="MsoNormal" style="margin-bottom: 1.0pt; tab-stops: 76.5pt;">
Our Guava Passion Fruit
Quince Jam was a great pairing with Chevre. And goes very well with light Chardonnay or Sauvignon Blanc. This recipe makes about 6 pints</div>
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<o:p></o:p></div>
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<br /></div>
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2 lbs quince,
rinsed, cored, grated with leave peel<o:p></o:p></div>
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½ cup guava
puree<o:p></o:p></div>
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½ cup passion
fruit puree<o:p></o:p></div>
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4¼ cups water<o:p></o:p></div>
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¼ cup lemon
juice<o:p></o:p></div>
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1 Tbsp lemon
zest<o:p></o:p></div>
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4 cups sugar<o:p></o:p></div>
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<br /></div>
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Working around the core, grate the quince (including the
peel), for about 6 cups. <o:p></o:p></div>
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<br /></div>
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Bring the water to a boil in a think bottomed sauce pan. Add the quince, lemon juice and lemon zest.
Reduce heat and simmer until the quince is soft, about 10 minutes.<o:p></o:p></div>
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<br /></div>
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Add the sugar and bring to a boil again. Stir to dissolve
all of the sugar. Lower the heat to medium. Cook uncovered, stirring
occasionally until quince jam turns pink and thickens to desired consistency,
about 30-50 minutes.<o:p></o:p></div>
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<br /></div>
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Add the guava and passion fruit purees. Stir well and reduce for an additional 10 to 15
minutes. Freezes well<o:p></o:p></div>
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<br /></div>
<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">The purees we like are from Napa Perfect Puree.</span>Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com0tag:blogger.com,1999:blog-3253247564388263689.post-14109352566726549462018-05-25T11:17:00.000-07:002018-05-25T11:17:45.170-07:00Chocolate Bouchon<br />
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<a href="https://www.blogger.com/null" name="_GoBack"></a>Our Chocolate Bouchons are a little bit of heaven and pair very will with port. This recipe makes about 20 pieces.</div>
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<o:p></o:p></div>
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<br /></div>
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100 gram<span style="mso-tab-count: 1;"> </span>Butter, salted<o:p></o:p></div>
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100 gram<span style="mso-tab-count: 1;"> </span>Sugar, white<o:p></o:p></div>
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1<span style="mso-tab-count: 1;"> </span>Eggs<o:p></o:p></div>
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1 gram<span style="mso-tab-count: 1;"> </span>Vanilla<o:p></o:p></div>
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35 gram<span style="mso-tab-count: 1;"> </span>Cocoa, baking<o:p></o:p></div>
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30 gram<span style="mso-tab-count: 1;"> </span>Flour, all purpose, Gluten Free<o:p></o:p></div>
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2 gram<span style="mso-tab-count: 1;"> </span>Salt<o:p></o:p></div>
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50 gram<span style="mso-tab-count: 1;"> </span>Chocolate Chips, Dark, Mini<o:p></o:p></div>
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<br /></div>
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Melt the butter.<span style="mso-spacerun: yes;"> </span>Whip the sugar and eggs together until
fluffy. Add vanilla to the sugar/eggs.<span style="mso-spacerun: yes;"> </span>Combine
the cocoa powder, flour, and salt. Alternate adding Flour mixture and melted
butter to the egg mixture 1/3 at a time. <span style="mso-spacerun: yes;"> </span>Add chocolate chips.<o:p></o:p></div>
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<br /></div>
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<span style="color: black;">Spray 1oz silicon molds, and fill.<span style="mso-spacerun: yes;"> </span>Bake at 350 degrees for 10 minutes with the fan
on. <o:p></o:p></span></div>
<br />Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com1tag:blogger.com,1999:blog-3253247564388263689.post-50595334552123043852016-04-22T09:46:00.001-07:002016-04-22T09:48:04.921-07:00Scotch Dinner 2016Here's the pairing menu from last nights Scotch dinner. Everything was great, and I particularly liked the Duck Breast with Cherry Gastrique; we did sous vide and then seared it to finish; it was the best duck I've ever had, if I do say so myself :)<br />
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<b><span style="font-size: 14.0pt;">Arran 10 year<o:p></o:p></span></b></div>
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<i>Arran Distillery – Isle of Arran<o:p></o:p></i></div>
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<span style="font-size: 16.0pt;">Hot Smoked Salmon Salad<o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">with Endive, Almond & Tarragon<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-size: 14.0pt;">Arran Port Cask<o:p></o:p></span></b></div>
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<i>Arran Distillery – Isle of Arran<o:p></o:p></i></div>
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<span style="font-size: 16.0pt;">Duck Breast <o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">on Creamy Grits, Cherry Gastrique<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-size: 14.0pt;">Armorik Sherry Finished<o:p></o:p></span></b></div>
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<i>Warenghem Distillery – Brittany, France<o:p></o:p></i></div>
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<span style="font-size: 16.0pt;">Cocoa Five Spice Brined Pork Loin <o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">with Butternut Cous Cous<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-size: 14.0pt;">Kilchoman Manchir Bay<o:p></o:p></span></b></div>
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<i>Kilchoman Distillery – Islay<o:p></o:p></i></div>
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<span style="font-size: 16.0pt;">Roasted Apricots <o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">with Chevre & Pancetta<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-size: 14.0pt;">Smokehead<o:p></o:p></span></b></div>
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<i>Ian Macleod – Islay<o:p></o:p></i></div>
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<span style="font-size: 16.0pt;">Dark Chocolate Pâté</span></div>
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<span style="font-size: 16.0pt;">with Salted Spiced Almonds<o:p></o:p></span><br />
<span style="font-size: 16.0pt;"><br /></span>
<span style="font-size: 16.0pt;">And the bonus scotch was Tamdhu Batch Strength</span><br />
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<span style="font-size: 16.0pt;"><br /></span></div>
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<span style="font-size: 16.0pt;"><a href="http://1.bp.blogspot.com/-RZ8AB4gr0Tk/VxpU8JGgLFI/AAAAAAAANvE/CUExEGvimLIGMPamnyby76YgYcrQKgQ1gCK4B/s1600/Pairing%2Bat%2BMuseum%2B2016.jpg" imageanchor="1"><img border="0" height="640" src="https://1.bp.blogspot.com/-RZ8AB4gr0Tk/VxpU8JGgLFI/AAAAAAAANvE/CUExEGvimLIGMPamnyby76YgYcrQKgQ1gCK4B/s640/Pairing%2Bat%2BMuseum%2B2016.jpg" width="387" /></a></span></div>
Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com1tag:blogger.com,1999:blog-3253247564388263689.post-45528536456290707462015-11-08T14:20:00.000-08:002015-11-08T14:20:29.337-08:00Cranberries<div class="MsoNormal" style="text-align: left;">
<i>Here's my November column from the Petaluma Post:</i></div>
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<i><br /></i></div>
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What fruit grows on an evergreen shrub, floats and bounces? Yes it is our holiday staple turned main
stream, the cranberry. Considered by
most as an essential on the thanksgiving table, this simple berry is now common
year round; from turkey sandwiches, to vinaigrette, to cocktails, and even
cookies. From craisins to juice, cranberries’ health benefits are numerous,
being high in antioxidants, fiber and vitamin C, it is considered a super food.<o:p></o:p></div>
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<br /></div>
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Native to North America they were first commercially cultivated
in 1816 in New England, but are now grown across the northern United States and
southern Canada. Now over 40,000 acres
are grown each year, lucky for growers they are a hearty plant and some in
Massachusetts are over 150 years old! Harvest
season runs through September and October so they are ready for the store
shelves in November and December. Cranberries are one of only three fruits that
can trace their roots to North America (the others are concord grapes and blue
berries).<o:p></o:p></div>
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<br /></div>
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I have always been a cranberry fan, personally I like
jellied cranberry sauce, it is a favorite snack; I’ll just grab a small can for
a snack or even breakfast on the road.
It’s a great addition to trail mix, and our cranberry golden raisin
oatmeal cookie is a signature for the catering company (it’s our most popular
cookie, surprisingly even more than chocolate chip). The tang of Craisins with the sweet of the
golden raisins is a perfect match.<o:p></o:p></div>
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<br /></div>
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<b>Cranberry Golden
Raisin Oatmeal Cookie<o:p></o:p></b></div>
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1 cup
Butter, salted<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 1.0pt;">
1 cup
Sugar, brown<o:p></o:p></div>
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½ cup Sugar, white<o:p></o:p></div>
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1 tsp
Vanilla<o:p></o:p></div>
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2 Eggs<o:p></o:p></div>
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2 cups
Flour, all purpose<o:p></o:p></div>
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2 cups
Oatmeal, Quaker<o:p></o:p></div>
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2 tsp Baking Powder<o:p></o:p></div>
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1 cup Craisins<o:p></o:p></div>
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1 cup Raisins, golden<o:p></o:p></div>
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<br /></div>
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Cream the butter and sugars together. Then combine with the eggs and vanilla with
the cream. Next blend the flour, oat and
powder with the mixture. Finally combine
th craisins and raisins. Next you can
either (the regular method) table spoon dollops on to a sheet pan and bake at
350 degrees for 11 to 12 minutes, OR you can use the super-secret professional
method: scoop 2 to 3 oz balls of dough onto a pan (they can be closely packed
to save room) and refrigerate them for a least a day (this allows some cooking
chemistry to take place which will yield a better cookie), then space them
appropriately on a cookie sheet and bake.
Another secret: once the baking is done (as soon as you take them out of
the oven) give the sheet pan a good rap on the counter to make the cookies
fall; they will stay chewy that way.<o:p></o:p></div>
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<br /></div>
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As a seasonal touch for lunches I love to add Craisins to
salads. Local greens tossed with
Craisins and candied pecans is a great start.
Whole grains are very healthy and popular. We recently did a barley salad with baby kale
and Craisins<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>Barley Kale Craisin
Salad<o:p></o:p></b></div>
<div class="MsoNormal">
1 cup barley<o:p></o:p></div>
<div class="MsoNormal">
3 cup Water<o:p></o:p></div>
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1 tsp salt<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Combine ingredients in a sauce pot with a little extra room,
bring up to a boil, then simmer 25 to 30 minutes, until tender. Drain any excess water, and cool. Then combine all with: <o:p></o:p></div>
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4-6 oz baby Kale or shredded Kale<o:p></o:p></div>
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½ cup Craisins<o:p></o:p></div>
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½ cup shredded carrot<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
And add dressing to taste:<o:p></o:p></div>
<div class="MsoNormal">
¼ cup white wine vinegar<o:p></o:p></div>
<div class="MsoNormal">
½ cup olive oil<o:p></o:p></div>
<div class="MsoNormal">
2 Tbl honey<o:p></o:p></div>
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Salt and pepper to taste<o:p></o:p></div>
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Whisk together<o:p></o:p></div>
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<br /></div>
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This salad holds up very well and can be made a day in
advance.<o:p></o:p></div>
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<br /></div>
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<br /></div>
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Those that know me, know that I do enjoy a cocktail! For many years cranberry juice and vodka was
my go to, cosmos are another favorite.
Several years ago my husband Jim and I hosted a nontraditional
thanksgiving block dinner; you had to use a thanksgiving ingredient but non-traditional
way. We created a personal cocktail we
call a Happy Pilgrim. Yes it will make
you a happy pilgrim.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>Happy Pilgrim<o:p></o:p></b></div>
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1 shot wild turkey bourbon - must have turkey!<o:p></o:p></div>
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1 shot ginger beer<o:p></o:p></div>
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2 shots cranberry juice<o:p></o:p></div>
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1/3 shot orange bitters<o:p></o:p></div>
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<br /></div>
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Shake and serve over crushed ice, garnish with a fresh
cranberry.<o:p></o:p></div>
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<br /></div>
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Now that we talked about thanksgiving what about
Christmas? Cranberries’ bright red color
is a festive touch, Native Americans used crushed cranberries as a dye for
clothing, use them for a pop of color in center pieces, and, of course, in
food. I think fresh cranberries are a great
addition to scones for Christmas breakfast.<o:p></o:p></div>
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<br /></div>
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<b>Cranberry Scones<o:p></o:p></b></div>
<div class="MsoNormal">
4 oz butter (cold)<o:p></o:p></div>
<div class="MsoNormal">
3 cups flour<o:p></o:p></div>
<div class="MsoNormal">
2 Tbl baking powder<o:p></o:p></div>
<div class="MsoNormal">
¾ cup sugar<o:p></o:p></div>
<div class="MsoNormal">
6 oz buttermilk<o:p></o:p></div>
<div class="MsoNormal">
6 oz cream<o:p></o:p></div>
<div class="MsoNormal">
½ cup craisins<o:p></o:p></div>
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<br /></div>
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Mix all the dry ingredients, then add the dairy and mix
until just combined. Mix in the
craisins. Next press into a disk about ¾
of an inch thick, and cut into pie wedges.
Bake at 350 degrees for 15 to 20 minutes, until firm and golden brown.<o:p></o:p></div>
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<br /></div>
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Remember to enjoy cranberries through the holiday season, and
don’t forget to throw an extra bag in the freezer for later use.<o:p></o:p></div>
<br />
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<br /></div>
Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com0tag:blogger.com,1999:blog-3253247564388263689.post-89100745460109013522015-11-08T14:17:00.002-08:002015-11-08T14:17:54.208-08:00Pop Goes the Popcorn<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<i>Here's my October column from the Petaluma Post:</i></div>
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<br /></div>
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After school for the kids, a snack at your favorite game or snuggled down
on the couch for a movie it’s time to have popcorn. A funny story, hubby and I while trying to
eat healthy, avoiding simple carbs and adding lots of whole grains to our diet,
where debating if popcorn was really a good choice since is all carbs; were
they good carbs or bad carbs; then the ‘duh’ moment passed as we both looked at
each other realizing that popcorn is literally whole grain!<o:p></o:p></div>
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<br /></div>
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It is a healthy snack, although if you go over the top with toppings it
could go the other way! But 1 cup of air
popped only has 31 calories, and only 54 in oil popped. Toppings can run a huge range, but you really
only need a light coating to add a lot of flavor.<o:p></o:p></div>
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<br /></div>
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What makes popcorn “pop”? A
dense starchy center expands to release moisture when heated until the outer
hull breaks and the starch puffs. Did
you know you can also “pop” amaranth, quinoa and millet? I would not suggest trying it, like corn
there are many varieties and finding the one with the right combination would
be difficult, but it would be an interesting experiment.<o:p></o:p></div>
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<br /></div>
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Popcorn came in to popular demand during the great depression, being
inexpensive it replaced candy that was in short supply due to sugar rations. To
this day the United States is the number one popcorn producer. We even have a National Popcorn day on January
19<sup>th</sup>!<o:p></o:p></div>
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<br /></div>
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But what can you do with popcorn?
It is one of my favorite canvases, you can take almost any flavor in the
world and create a custom popcorn. I
love it at home, and the catering company has seen it as trend over the past
few years of people wanting special popcorn at events. However we need to start at the kernel. I will be upfront I prefer Orville
Redenbacher. I have popped many
different brands and find theirs is the lightest and pops up the best, leaving
the fewest old maids. Those last kernels
at the bottom of the pot that have not popper are called “old maids”. <o:p></o:p></div>
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<br /></div>
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I’m always surprised that so few people pop their popcorn in a
pot. I see lots of microwaved popcorn
and special popping devices, but just a little and kernels in a pot is so
simple and I think a better product. But
I suppose the biggest question everyone has is how much unpopped to use? You don’t want it overflowing
everywhere! The rule of thumb is a
quarter cup of kernels will yield 2 quarts of popped, a good serving for 2
people.<o:p></o:p></div>
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<br /></div>
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<b>Stovetop Popcorn<o:p></o:p></b></div>
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3 Tbl vegetable oil<o:p></o:p></div>
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¼ cup popcorn kernels<o:p></o:p></div>
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2 quart pot with lid<o:p></o:p></div>
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<br /></div>
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Place pot over medium high heat and add the oil. Allow the oil to heat about 1 minute, then
add 2 or 3 kernels of corn to test it.
Once they hit the oil they should begin to put off a string of little
bubbles (steam escaping the kernel) this is when you add the rest of you
popcorn and put the cover on. Popping should
begin in 2 to 4 minutes; be patient and leave the lid on. Turn the heat down to medium and shake the
pot gently until you hear fewer and fewer pops; I usually count 10 to 15
seconds between pops at the end. Remove
from heat, and crack the lid open to allow the steam to escape, then wait 3 to 4
more minutes for any last kernels to pop.<o:p></o:p></div>
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<br /></div>
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Now for the toppings! I am a butter
girl and honestly the more the better, per 2 quarts of popcorn I use 4
tablespoons of butter. The surface of
the popcorn is dry and you will need some fat to help your flavors to
adhere. I have also been known to spray
the popcorn with cooking spray to help. Drizzle the oil or butter component
over the popcorn, then toss the dry ingredients well.<o:p></o:p></div>
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<br /></div>
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Some of my favorite flavor combinations:<o:p></o:p></div>
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<br /></div>
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<b>Truffle Oil with Grated Parmesan
Cheese<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
3 Tbl Butter, melted<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 tsp to 1 Tbl Truffle oil (per your taste)<o:p></o:p></div>
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4 Tbl Parmesan cheese, grated<o:p></o:p></div>
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This produces a rich full flavored popcorn goes great with red wine.<o:p></o:p></div>
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<br /></div>
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<b>Curry Parmesan Popcorn<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
4 Tbl melted butter<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
4 Tbl Parmesan cheese, grated<o:p></o:p></div>
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1 to 2 Tbl Curry powder<o:p></o:p></div>
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This is a spicy fun combination with a lot of zip.<o:p></o:p></div>
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<br /></div>
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<b>Mexican Popcorn<o:p></o:p></b></div>
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3 Tbl Olive oil<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
4 Tbl Cotija Cheese, grated<o:p></o:p></div>
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1 lime zested<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 tsp to 1 Tbl Chili powder (per your taste)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Try a little cayenne if you like it spicy.<o:p></o:p></div>
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<br /></div>
<br />
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I won’t go into the sugary varieties, there are plenty of recipes out
there on the internet for that, and they usually take a bit more time and
prep. Have fun, experiment with herbs
and spices, the key is just to make sure they are finely ground. Enjoy.<o:p></o:p></div>
Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com0tag:blogger.com,1999:blog-3253247564388263689.post-80869903033428609042015-08-15T14:17:00.000-07:002015-08-15T14:17:00.795-07:00Heirloom Produce<div class="MsoNormal" style="text-align: left;">
<i>From my Petaluma Post column, August 2015:</i><br />
<br />
Rhubarb, figs, quince.
If you are like me these fruits make me think of my grandmother. She had </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-3ky2llgEMrE/VaGIOCgTrjI/AAAAAAAABoc/9Dxm5zljpfE/s1600/A%2Bselection%2Bof%2Bmini%2Bpies%2Bincluding%2Brhubarb%2Bpies.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-3ky2llgEMrE/VaGIOCgTrjI/AAAAAAAABoc/9Dxm5zljpfE/s320/A%2Bselection%2Bof%2Bmini%2Bpies%2Bincluding%2Brhubarb%2Bpies.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rhubarb, black berry and apple mini pies for dessert at a wedding.</td></tr>
</tbody></table>
rows of canned fruit and preserves
lining the back of her garage. As I grew
up I saw less and less of them in the market, but local farmers are bringing
more and more of these back to farmers market and restaurants. Back yard gleaning has become a popular group
activity splitting up backyard crops to make jams and jellies.<br />
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<o:p></o:p></div>
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<br /></div>
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I remember my mother-in-law not being able to give away
rhubarb, and like zucchini it was left on neighbors porches in the dead of
night. But the bright red stalks now
call me, there is so much you can do with them if you simply look to the past
from some ideas. We have been making
lots of mini pies for weddings and events, and I can say that warm strawberry
rhubarb pie is my current favorite (until Gravenstein apples are available).<o:p></o:p></div>
<div class="MsoNormal">
The recipe is a little bit tricky; you have to judge the
freshness of the fruit. If the rhubarb
is under ripe add a bit more sugar and a bit less flour and vice versa to
balance the sugar and starch content.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>Strawberry Rhubarb
Pie<o:p></o:p></b></div>
<div class="MsoNormal">
9” deep pie crust (homemade or store bought)<o:p></o:p></div>
<div class="MsoNormal">
3 cups chopped strawberries<o:p></o:p></div>
<div class="MsoNormal">
3 cups chopped rhubarb<o:p></o:p></div>
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¾ to 1 cup sugar<o:p></o:p></div>
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2 Tbl flour<o:p></o:p></div>
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Zest of 1 lemon<o:p></o:p></div>
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Toss together and place in the pie shell.<o:p></o:p></div>
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<br /></div>
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<b>Streusel Topping<o:p></o:p></b></div>
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4 oz butter<o:p></o:p></div>
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1 cup flour<o:p></o:p></div>
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½ cup sugar<o:p></o:p></div>
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Blend all in a food processor or with a pastry blender until
crumbly, then top the pie. Bake at 325
degrees for 1 to 1½ hours. I recommend
placing foil or a cookie sheet to catch the drips.<o:p></o:p></div>
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<br /></div>
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Figs figs figs! We
all know when figs come in it is a windfall, so what can you do with them? We don’t do a lot of canning at the catering
company but luckily we have a huge freezer.
Our fig honey is a great pairing with cheeses and we make loads of it then
freeze it.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>Fig Honey<o:p></o:p></b></div>
<div class="MsoNormal">
3 lbs figs, stemmed and quartered<o:p></o:p></div>
<div class="MsoNormal">
1 cup sugar<o:p></o:p></div>
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1 cup honey<o:p></o:p></div>
<div class="MsoNormal">
1 lemon zest and juice<o:p></o:p></div>
<div class="MsoNormal">
½ cup water<o:p></o:p></div>
<div class="MsoNormal">
Place all in a heavy bottom pot on the stove, bring to a
boil and simmer for 45 minutes. If you
choose you can puree for a smoother style.
Allow to cool. It will hold in
the refrigerator for 2 to 3 weeks or it freezes well.<o:p></o:p></div>
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<br /></div>
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We know figs and we know rhubarb, but what exactly is a
quince you ask. It is a member of the
apple/pear family. When ripe it is shaped similar to a pear and bright yellow
in color. The texture is quite hard and the
flavor is sour; definitely not one to pick and eat!<o:p></o:p></div>
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<br /></div>
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It is valued for its high level of pectin and is often used
as an addition in jelly and jam instead of traditional pectin. Membrillo is a quince paste that is often
served with cheeses in Italy. With its
pectin level it is harder than actual paste, but I love it. The sweet tart combination is a star with a
very rich cheese like gorgonzola.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>Quince Paste<o:p></o:p></b></div>
<div class="MsoNormal">
4 lbs quince, washed, peeled cored and chopped<o:p></o:p></div>
<div class="MsoNormal">
1 vanilla bean, split<o:p></o:p></div>
<div class="MsoNormal">
1 lemon zested <o:p></o:p></div>
<div class="MsoNormal">
3 Tbl lemon juice<o:p></o:p></div>
<div class="MsoNormal">
4 cups sugar<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the quince, vanilla bean and lemon zest in a heavy
bottom pot, and cover with 4 to 6 quarts of water. Bring it to a boil, then reduce the heat and
simmer until fork tender, about 30 to 45 minutes. Strain the water and remove vanilla bean. Next puree the quince pulp, and measure it; you
will need a cup of sugar for each cup or puree (3 cups pulp, 3 cups sugar). Return to stove and add lemon juice and
simmer approximately 1 to 1½ hours until very thick.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
You can use it as a jam at this time, or you can nine an 8x8
baking pan with parchment paper, grease lightly, pour in the puree, and place
in a low oven (125 degrees) for half an hours until firm; remove from pan and
cut in to bars, slice when ready to serve.
A thin slice on a good cheese just can’t be beat, and the firm texture
can make it a lot neater to serve than jam.<o:p></o:p></div>
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<br /></div>
<br />
<div class="MsoNormal">
It is great to see heirloom produce taking the front seat in
modern cuisine. Enjoy!<o:p></o:p></div>
Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com0tag:blogger.com,1999:blog-3253247564388263689.post-15796167603172149872015-07-17T14:39:00.000-07:002015-07-17T14:39:00.041-07:00The Sweetest Taste of Summer<div class="MsoNormalCxSpFirst" style="text-align: left;">
<i>From my Petaluma Post column, July 2015:</i></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">On a hot summer day there is nothing
sweeter or more refreshing than watermelon.
You can’t have a<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-cys1Qdd3YQk/VXtRa8LyP6I/AAAAAAAABhw/aV9_wgCnyYk/s1600/Compressed%2BTomato%2Band%2BBasil%2Bwith%2BWatermelon%2Bwith%2BSherry%2B%2526%2BWild%2BBaby%2BArugula%2B%25281%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-cys1Qdd3YQk/VXtRa8LyP6I/AAAAAAAABhw/aV9_wgCnyYk/s320/Compressed%2BTomato%2Band%2BBasil%2Bwith%2BWatermelon%2Bwith%2BSherry%2B%2526%2BWild%2BBaby%2BArugula%2B%25281%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Compressed Tomato and Basil with Watermelon <br />with Sherry & Wild Baby Arugula</td></tr>
</tbody></table>
picnic or a barbecue without thick slices of red
watermelon. To me it just screams summer
and hot days. It is a healthy snack; low
calorie, and like tomatoes the red color gives you lycopene, which is good for
bone health, and most recently they have found </span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%; mso-ansi-language: EN;">citrulline is an amino acid that is commonly converted by
our kidneys. But forget that, it tastes
good!<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Obviously the most traditional way is
just to serve it as wedges. When cutting
wedges I like to cut the corners off the peel side, just to make it easier to
eat; that way don’t really have to stick your face in it. But I prefer to cut it into sticks, with the
peel just on one end; it’s easy to handle and eat that way. <o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">But that is not all you can do with
it. A simple “watermelon salad” is easy
by cutting it into chunks and finishing with lime juice, and maybe a little
salt. But for a more gourmet alterative try<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Watermelon
Salad with Feta and Mint<o:p></o:p></span></b></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Serves 8 to 10<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">3 lbs Peeled Seedless Red or Yellow
Watermelon <o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">2 stems Mint<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">8 oz Crumbled Feta<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">¼ cup Sherry Vinegar<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Cut the water melon into 1 inch
cubes. Chiffonade (very thinly slice)
the mint and add to the watermelon. Add
the rest of the ingredients and toss gently.
It is best prepared the same day.
Serve well chilled.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">There are plenty of watermelon themed hors
d’oeuvres, but one of my favorites is Watermelon with Chèvre and Basil.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Watermelon
with Chèvre and Basil<o:p></o:p></span></b></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Yield approx. 40 pieces<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">1 Small watermelon, seedless<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">8 oz Chèvre<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">1 bunch Basil, cut chiffonade<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Balsamic Syrup<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Peel the watermelon and cut into 1”
cubes, then using a melon baller, remove a small scoop from the top of each
cube to hold the Chèvre. Place
approximately half of a teaspoon of Chèvre in each divot, then drizzle with
balsamic syrup and finish with the basil.
<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">As refreshing as watermelon is to eat it
is great in beverages. A perfect
addition to a pitcher of water, just add cubed watermelon plus a few basil
leaves. Allow it to rest for 1 to 2 hours,
and you have a great infusion. You might
also want to try<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Watermelon
Lemonade<o:p></o:p></span></b></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">6 cups cubed seedless watermelon,
chilled (2 lbs after peeling)<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">4 cups cold water <o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">3/4 cup fresh strained lemon juice,
chilled <o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">2/3 cup granulated sugar (more or less
to taste) <o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">For an added fresh touch try cutting
extra watermelon in to cubes and freeze as ice cubes, which would also be a
great idea for your watermelon infused water or cocktails.<u><o:p></o:p></u></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Watermelon’s delicate flavor can pair
well with so many things. Add a little
bit of citrus and cilantro and you have a great salsa, serve with chips or
grilled pork or chicken. Feel free to
add you own ideas.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Watermelon
Salsa<o:p></o:p></span></b></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">3 cups finely diced seedless watermelon, (about 2¼ pounds
with the rind)<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 jalapeno peppers, seeded and minced<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/3 cup chopped cilantro, (about 1/2 bunch)<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/4 cup lime juice<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/4 cup minced red onion<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/4 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Mix gently and allow
to rest 30 minutes.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Did you know that the rind of the
watermelon is also edible? Have you had
pickled watermelon rind? Pickling is
making a comeback, with the interest in heirloom foods, their processing is
returning as well.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Pickled
Watermelon Rind<o:p></o:p></span></b></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">4 lbs watermelon rinds, cut in 1” pieces<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">¼ cup salt<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">4 cup water<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">2 cup white vinegar<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">2 cup water<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">4 cup sugar<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">1 tsp whole cloves<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">1 tsp allspice<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">1 lemon, sliced<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Soak the watermelon with salt and water
over night, drain and rinse well. Bring the
remaining ingredients to a boil, simmer 5 minutes. Add rind and simmer 15 to 30 minutes until
tender. At this point you can use as
refrigerator pickles and keep in your fridge for 45 to 60 days. Or place in sterilized jars, top with boiling
syrup and process in boiling water. Use
them to round out a summer themed hors d’oeuvres station with other pickled veg
and meats. Or as the beginning of a
watermelon relish.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">You can also look for yellow watermelon
to add some color. And remember to be
creative!<o:p></o:p></span></div>
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<br /></div>
Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com0tag:blogger.com,1999:blog-3253247564388263689.post-79663790133420643962015-07-03T12:48:00.000-07:002015-07-03T12:48:00.067-07:00Chili, Chile, or Chilli?<div class="MsoNormal" style="text-align: left;">
<i>From my Petaluma Post column:</i></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
Yes I mean Chili, summer time BBQs are a great time for
Chili. But there is so much controversy
<o:p></o:p></div>
over this simple dish. Do you make Chili
con carne (chili with meat)? Do you put
beans in it (heavens no)? Is yours red or
is yours green? However you might make
it, American’s love chili hot dogs to chili cook-offs. It’s time to try your hand at a batch and
create your own recipe<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Chili comes from the root of Chile meaning chile peppers a
key ingredient in the dish. Originally chili
con carne was made up of a combination of red meat, salt and chile
peppers. Introduced to the crowds at the
1893 Columbian exposition in Chicago by the San Antonio Chili Stand it spread
through the south and west. Every
restaurant and “Chili Bar” has their own recipe and of course a secret
ingredient, one of the most interesting is Cincinnati style chili, also known
as 5 way chili. Start with Spaghetti
Noodles, then chili, kidney beans or corn, cheddar cheese and grated cheddar
cheese. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
I find chili to be a crowd pleaser and a great dish to do in
large quantities. I am not a
traditionalist and will often be creative with my ingredients. We recently paired a Lamb Chili with wine
from Dutcher Crossing Winery during the annual Passport Weekend. Dutcher Crossing is well known for big red
wines often with a touch of Syrah grapes.
We paired their Cabernet Sauvignon with a Lamb Chili con Carne.<o:p></o:p></div>
<div class="MsoNormal">
<a href="http://4.bp.blogspot.com/-cmoLyfE4X-I/VXs3iVUL8KI/AAAAAAAABhc/xysk2NhPovs/s1600/ChiliCookOff.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-cmoLyfE4X-I/VXs3iVUL8KI/AAAAAAAABhc/xysk2NhPovs/s320/ChiliCookOff.jpg" width="320" /></a><o:p> </o:p></div>
<div class="MsoNormal">
<b>Lamb Chili </b><i>(yield 1 gallon)<o:p></o:p></i></div>
<div class="MsoNormal">
4 lbs Ground Lamb<o:p></o:p></div>
<div class="MsoNormal">
9 oz Onions, diced<o:p></o:p></div>
<div class="MsoNormal">
28oz Tomatoes, canned, diced<o:p></o:p></div>
<div class="MsoNormal">
1 oz Chili Powder<o:p></o:p></div>
<div class="MsoNormal">
½ oz Garlic Powder<o:p></o:p></div>
<div class="MsoNormal">
¼ oz Cumin<o:p></o:p></div>
<div class="MsoNormal">
¼ oz Paprika<o:p></o:p></div>
<div class="MsoNormal">
3 grams Pepper Flakes<o:p></o:p></div>
<div class="MsoNormal">
2 cups Roasted Vegetable Stock<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Brown the lamb in oil with the onions, then add the spices
and stock and cook for about 5 minutes.
Finally add the tomatoes and simmer for 45 minutes to an hour.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
A few weeks later, to contrast with the lamb chili I went in
the opposite direction for Cinnabar Theatre’s annual Chili Cook Off. Let’s go green with “its good to be green”; we
are a green certified company and proud of it, so when we entered the cook off
here in Petaluma I decided to do a green vegetarian chili. Yes, I know a purist
will say chili can’t even have beans in it, let alone be vegetarian, but chili is
what you make it. What do I mean by
green? First no tomatoes, instead we
used tomatillos which add a great tang to the chili. I used fresh chili both Anaheim chiles and Pasilla
chiles to add texture and then also dried green New Mexico chiles. Using green chiles also keeps the heat
down. Then we went with white beans versus
the traditional red beans, and it came out a winner. Winning both the People’s Choice and Judges Choice
for best vegetarian chili. – Thanks to
everyone who voted for us.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>Vegetarian Chili </b><i>(yield 1 gallon)<o:p></o:p></i></div>
<div class="MsoNormal">
1 lbs White Beans, dried<o:p></o:p></div>
<div class="MsoNormal">
1 lbs Tomatillos, crushed, canned<o:p></o:p></div>
<div class="MsoNormal">
8 oz Pasilla Chiles<o:p></o:p></div>
<div class="MsoNormal">
8 oz Anaheim Chiles<o:p></o:p></div>
<div class="MsoNormal">
5 oz Green Chili, diced, canned<o:p></o:p></div>
<div class="MsoNormal">
12 oz Yellow Onion<o:p></o:p></div>
<div class="MsoNormal">
1/8 cup Vegetable oil<o:p></o:p></div>
<div class="MsoNormal">
2 gm Cumin<o:p></o:p></div>
<div class="MsoNormal">
7 gram Chili Powder<o:p></o:p></div>
<div class="MsoNormal">
2 cups Roasted Vegetable Stock<o:p></o:p></div>
<div class="MsoNormal">
2 tsp lime juice<o:p></o:p></div>
<div class="MsoNormal">
½ cup Green Enchilada Sauce<o:p></o:p></div>
<div class="MsoNormal">
Salt & Pepper to taste<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Start by soaking the beans for 12
to 24 hours, and drain them thoroughly just before use. Sauté the onions, garlic and diced chiles in
vegetable oil, and then add the cumin and chili powder. Cook it for 5 to 8 minutes, until it becomes
fragrant. Next add the drained beans and
cover with the roasted vegetable stock and add the tomatillos (smashed with
juice) and lime juice. Cook over medium
heat for 1½ to 2 hours (until beans are tender). Finish with some of the diced
chiles and enchilada sauce. And to really
make it pop, serve it with a dollop of Cilantro Cumin Crema and some more diced
green chilies for color.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Cilantro Cumin Crema<o:p></o:p></b></div>
<div class="MsoNormal">
1 cup Sour Cream<o:p></o:p></div>
<div class="MsoNormal">
½ bunch Cilantro Tops<o:p></o:p></div>
<div class="MsoNormal">
1 Tbs Fresh Lime Juice<o:p></o:p></div>
<div class="MsoNormal">
1 tsp Cumin<o:p></o:p></div>
<div class="MsoNormal">
½ tsp Vegetable Oil<o:p></o:p></div>
<div class="MsoNormal">
Salt & Pepper to taste<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So red chiles or green chiles, beans or meat, tomatoes or
tomatillos, spicy or mild, it’s time to grab a pot and create your recipe. Enjoy<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
And in case you’re curious, because I was when my spell
checker didn’t like “chiles”; while
chili refers to the above recipes, when it comes to the peppers chile, chili,
or chilli, with or without an extra e when making it plural are all
acceptable. And an argument could be
made that any of those spellings could be used for the above recipes as well. Digging deeper, some of it seems regional and
it has changed over time. My advice is
to go with what you like. I like chile
pepper because the spelling speaks to the word’s Spanish origin.<o:p></o:p></div>
<br />
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<br /></div>
Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com1tag:blogger.com,1999:blog-3253247564388263689.post-15362481833697589642015-06-29T12:43:00.000-07:002015-06-29T12:43:00.168-07:00Cheese, Bacon & Bourbon!<i>From my Petaluma Post column:</i><br />
<br />
<div class="MsoNormal" style="text-align: left;">
Happy Butter & Eggs Day! What a wonderful celebration of Petaluma and
our heritage. I don’t often talk about
myself in my articles; I am a home grown kid born and raised right here in
Petaluma. My family dates back five
generations to my great great grandfather coming over from Holstein Germany to
work a dairy ranch in Tomales. I have
lived in Europe, I went to college in NY and worked in the LA area, but I think
the best place on earth is right here in Petaluma. You cannot beat the quality of product and the
pride that we have in it!</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I recently got to participate in the Chef vs Chef at the
Artisan Cheese Festival in March. Being a
local I decided to pair with two other locals for my entry. Thanks to Larry Peters and Spring Hill Farms
for the use of two or their cheeses; a two year aged white cheddar and a garlic
jack. These two cheeses are also
featured on our Sonoma County Bounty display we often have at catering events. A big shout out to Hoot and team at Kastania
Winery for their 2011 Proprietors Blend that we paired with.<o:p></o:p></div>
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<br /></div>
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Now I know what you are waiting for - just what did we make?
An adult grilled cheese with bacon. It
is a bite sized savory grilled pimento cheese cake with bourbon brown sugar
bacon. Yes I said bourbon brown sugar
bacon! At the writing of this I don’t
know how we will do but I have my fingers crossed.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So where did Pimento cheese come from? I love southern cuisine. After a trip to New Orleans a couple of years
ago my interest has increased. I have always
made a good fried chicken (my nephew will say the best) and have started adding
more southern dishes to my repertoire. The
dishes of our southern states are considered by many to be the most quintessential
example of American food, and certainly one of the most recognizable regional
cuisines.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The origin of pimento cheese is not that elegant, it is the
result of two processed foods. In the
early 1900 a food scientist was trying recipes to get more Americans to
purchase prepared foods. It was a
combination of canned pimentos and cream cheese. In its heyday each family would have had
their own treasured recipe. Many
cookbook authors referring to it as the “caviar of the south”. From dainty tea sandwiches to school lunches
to workman it was a mainstay. Now
considered a retro dish it was fun to play with.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My recipe is a bit dryer and mixed more than is traditional in
order to hold up to molding it in to little cakes and browning it.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Pimento Cheese Cake<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-AUdKI_euimQ/VXs2OtkyN4I/AAAAAAAABhM/bmqgBeCL3OU/s1600/Pimento%2Bcheese%2Bcake%2Bwith%2Bbourbon%252C%2Bbrown%2Bsugar%252C%2Bbacon%252C%2Bpickled%2Bbaby%2Bpeppers.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-AUdKI_euimQ/VXs2OtkyN4I/AAAAAAAABhM/bmqgBeCL3OU/s400/Pimento%2Bcheese%2Bcake%2Bwith%2Bbourbon%252C%2Bbrown%2Bsugar%252C%2Bbacon%252C%2Bpickled%2Bbaby%2Bpeppers.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pimento cheese cake with bourbon, brown sugar, bacon, pickled baby peppers</td></tr>
</tbody></table>
<o:p></o:p></b></div>
<div class="MsoNormal">
1 cup Shredded Sharp Cheddar (I used white)<o:p></o:p></div>
<div class="MsoNormal">
1 cup Shredded Garlic Jack<o:p></o:p></div>
<div class="MsoNormal">
6 oz Cream Cheese<o:p></o:p></div>
<div class="MsoNormal">
¼ cup Mayonnaise<o:p></o:p></div>
<div class="MsoNormal">
½ tsp Dijon Mustard<o:p></o:p></div>
<div class="MsoNormal">
¼ tsp Garlic Powder<o:p></o:p></div>
<div class="MsoNormal">
¼ tap Cayenne Pepper<o:p></o:p></div>
<div class="MsoNormal">
4 oz drained diced Pimentos (drain very well)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place all ingredient except the peppers in a bowl and mix
with an electric mixer. Mix until it
comes together, then add the peppers and mix until just combined. At this point you can form in to a large
cheese ball or just use as a spread.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To make the little cakes form it in to ¾ oz balls using a
small ice cream scoop, and roll between your hands to make them round. Then roll them in bread crumbs, and press
into a patty. Chill over night or freeze.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat a medium skillet over medium high with about 2
tablespoons of oil. You will need to
work fast so the cakes don’t melt. Brown
each on both sides then remove to a paper towel to remove any extra fat.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Brown Sugar Bourbon
Bacon<o:p></o:p></b></div>
<div class="MsoNormal">
8 oz medium thick bacon<o:p></o:p></div>
<div class="MsoNormal">
4 oz bourbon<o:p></o:p></div>
<div class="MsoNormal">
4 ox brown sugar<o:p></o:p></div>
<div class="MsoNormal">
1/8 t salt<o:p></o:p></div>
<div class="MsoNormal">
1/8 tsp black pepper<o:p></o:p></div>
<div class="MsoNormal">
Pinch cayenne<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the bacon in a heavy bottom skillet, add the bourbon. Bring to a boil, and cook until the bourbon
is gone and you have just bacon and fat.
The bacon will still be very limp.
Remove the pan from the heat and drain, and transfer the bacon to a bowl
and allow to cool until you can handle it.
Next toss with the brown sugar, salt, pepper and cayenne. Toss Well. Lay out on a rimmed cookie sheet
or baking dish and bake at 350 degrees for 12 to 15 minutes, until crisp. When cool, julienne for topping.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To Assemble: Top each pimento cake with just a dab of
whipped cream cheese as an adhesive. Top
with a pinch of the bacon bits, bit of diced pimento pepper and parsley for
garnish. Enjoy.<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com0tag:blogger.com,1999:blog-3253247564388263689.post-85151991817288115812015-06-26T12:46:00.000-07:002015-06-26T12:46:00.048-07:00Are you in a pickle?<i>From my Petaluma Post column:</i><br />
<br />
<div class="MsoNormal">
Did you know that the third week of May is national Pickle Week?
In past articles I have mentioned <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-oC0zshbxHfk/VXs2-IOjmbI/AAAAAAAABhU/6c1cf6-X9L4/s1600/IMG_0755.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-oC0zshbxHfk/VXs2-IOjmbI/AAAAAAAABhU/6c1cf6-X9L4/s400/IMG_0755.JPG" width="400" /></a></div>
pickles
on my Gastro Pub station, they pair well with so many things. I love pickles; as a kid I loved the bread
and butter pickles that my grandmother would make, there is nothing like a good
kosher pickle on a cheese sandwich, and cornichons are a must on a charcuterie
platter.<br />
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Pickling is defined as the preserving of food by either anaerobic
fermentation in brine or immersion in vinegar.
The way this works is by the use of salts and vinegars to lower the pH
of food to below 4.6 which will not allow bacteria to grow. I have been experimenting with a number of
different icebox pickles. Icebox pickles
as opposed to heat pasteurized pickles which are more shelf stable but have a
different texture. I am lucky that we
have a large enough walk-in refrigerator that I can keep a couple of large
buckets of my pickles around.<o:p></o:p></div>
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The first thing that I looked at is what to pickle. Cucumbers
seem to be the first thought, yes I like those.
Then other vegetables, when searching the web I found a recipe for almost
anything that you can imagine from carrots to cherry tomatoes. You will want to keep in mind that the salt
and vinegar can pull the color out of the vegetables making them a bit
drab. I have had great luck with
cauliflower, carrots, onions and red bell peppers. You might ask what about fruits? Do you realize that sugar is an acid? So in a way
making jam is doing the same change in pH.
I have had fun with Apples and Persimmons, but people do tend to think
of veggies as pickles.<o:p></o:p></div>
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The big question is are you doing a sweet or sour pickle. Although it is not an entirely fair question
since my sweet pickles are still tangy.
All of the pickles that I have made so far are quick pickles meaning
they are ready to eat within 24 hours.
These are prepared vegetables (washed and cut) that a boiling liquid is
poured over then allowed to cool. When
cool (if you can wait) they are ready to eat or store in the refrigerator.<o:p></o:p></div>
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One of the first places I started experimenting was with
Vietnamese food. Bahn Mi sandwiches are
a street food staple that pairs Asian tastes with French cuisine. A crusty baguette, sliced pork loin, pate,
cilantro, sliced jalapenos, chili mayonnaise topped with a pickled vegetable
combination of carrots and daikon radish.
The pickled vegetables add a bright clean finish to the rich sandwich -
try them on a burger some time.<o:p></o:p></div>
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<b>Bahn Mi Pickled Slaw<o:p></o:p></b></div>
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4 oz julienne carrots<o:p></o:p></div>
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4 oz julienne daikon<o:p></o:p></div>
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½ cup white vinegar<o:p></o:p></div>
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¼ cup water<o:p></o:p></div>
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¼ cup white sugar<o:p></o:p></div>
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Bring the sugar, vinegar and water to a boil, then pour over
the vegetables. Allow to cool, then
drain when ready to use. A great
addition to any sandwich for a tangy crunch. <o:p></o:p></div>
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The next direction that I went in was doing my own pickled
cucumbers and at the same time carrots.
There is one major difference, I use the same brine (sugar, salt,
vinegar combination) but with the cucumbers I salted them for 2 hours to help draw
out moisture so the bine could be absorbed<o:p></o:p></div>
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<b>Pickled Cucumber or
Carrots<o:p></o:p></b></div>
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<i>The veggies<o:p></o:p></i></div>
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2 pound Persian cucumbers – cut into ¼” slices, toss with 1
cup salt, rest for 2 hours, rinse well<o:p></o:p></div>
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OR 2 pounds carrots sticks<o:p></o:p></div>
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1 red bell pepper - cut into strips<o:p></o:p></div>
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1 red onion, small - cut into strops<o:p></o:p></div>
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Place in a food safe plastic bucket, glass jar or crock with
lid.<o:p></o:p></div>
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<i>The Brine<o:p></o:p></i></div>
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6 oz white sugar<o:p></o:p></div>
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½ cup apple cider vinegar<o:p></o:p></div>
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½ cup water<o:p></o:p></div>
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1 oz salt<o:p></o:p></div>
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½ tsp mustard seed<o:p></o:p></div>
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¼ tsp celery seed<o:p></o:p></div>
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Combine all ingredients, bring to a boil, and then pour over
the vegetables. If the brine does not
cover the vegetables, place a weighted plate into container to press them; they
will shrink. Allow to cool, then
refrigerate. Ready within 12 to 24 hours.
Stores well for up to 30 days.<o:p></o:p></div>
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After you have tried the first recipe try other vegetable
and think about adding different spices; one of my favorites was cauliflower
with a bit of curry powder.<o:p></o:p></div>
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Moving on from there I tried changing out the water with beer
to create our Hop Stoopid Pickled Cauliflower.
Hops often have a bitter after taste, but the combination in this pickle
was just perfect for a rich beer flavor with no bitterness.<o:p></o:p></div>
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<b>Hop Stoopid Pickled
Cauliflower<o:p></o:p></b></div>
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2 heads cauliflower – broken into florets<o:p></o:p></div>
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1 – 20 oz bottle Lagunitas Hop Stoopid<o:p></o:p></div>
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1 cup water <o:p></o:p></div>
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3 cup vinegar<o:p></o:p></div>
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1 pound sugar<o:p></o:p></div>
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2 oz salt<o:p></o:p></div>
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1 tsp pepper corns<o:p></o:p></div>
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½ tsp mustard seed<o:p></o:p></div>
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1 Tbl chopped garlic<o:p></o:p></div>
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Clean and prep the cauliflower, then place in a food safe
plastic bucket, glass jar or crock. Bring the remaining ingredients just to a
boil. Careful, hoppy beer is a bit
delicate, you don’t want a heavy boil. Add the cauliflower in to the brine, bring to
simmer for 3 to 4 minutes. Place in a food safe plastic bucket, glass jar or
crock.<o:p></o:p></div>
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From carrots to cauliflower you’ll always be in a pickle (in
a good way).<o:p></o:p></div>
Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com0tag:blogger.com,1999:blog-3253247564388263689.post-25699169389854436462015-06-26T12:39:00.000-07:002015-06-26T12:39:00.225-07:00Gastropub<i>From my Petaluma Post column:</i><br />
<br />
Gastropub, "a high end restaurant and bar serving
food and beer." For so many years
we have been <br />
working on wine and food pairings, but let's take a step back in
time and look at what came first; beer and cheese. They are such a natural pairing. They both start with the land; barley, wheat
and grass, dairy cows are often fed the grains leftover from making beer -
those are happy cows. Both are fermented
and aged. They both cover a wide spectrum from light and floral to rich and
robust.<br />
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<o:p></o:p></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-hDHYoS8Q-Dc/VXs1WOmU5EI/AAAAAAAABhE/QeyuscWXAHA/s1600/Gastro%2BPub%2BTable%2B%252814%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-hDHYoS8Q-Dc/VXs1WOmU5EI/AAAAAAAABhE/QeyuscWXAHA/s400/Gastro%2BPub%2BTable%2B%252814%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">GastroPub Table</td></tr>
</tbody></table>
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The idea of the Gastropub starts in the name of a
pub. Pub is short for public house a
location that anyone could eat in England.
Traditional foods served were basic cold meals that you would enjoy with
your pint or two of beer. A ploughman’s
lunch would have been made up of a chunk of cheese (usually a dry harder
cheese), sliced cold roasted meats, pickles and bread. Gastro pubs are a way for chefs to return to
basic fare with a flair. Often updating
roasted meats for charcuterie and changing cheeses to pair with appropriate
beers. We have just recently added our
own Gastropub Station to our menu, featuring charcuterie, cheeses, house made
pickles and more; a great set of pairings with either beer or wine.<o:p></o:p></div>
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If you are putting together your own pairings, Sonoma
County is the perfect place for a lot of local products. Not only do we have fantastic array of local
cheeses, but craft breweries are popping up all around. And we’re seeing the start of local artisan
meats too.<o:p></o:p></div>
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If you are in the mood for a lighter fresh or soft cheese
like a chèvre or brie try looking at Petaluma’s Hen House Saison. With fresh touches of grass and lemon the
combination with both cheeses would be a great summer time pairing. Try Marin French Cheese’s petite brie or
Cypress Groves Humboldt Fog.<o:p></o:p></div>
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The aged and harder cheese are a classic pairing. Dryer cheeses tend to have saltier, richer flavors
accented with nuttiness and a high fat quantity. With bolder flavors you should look towards a
fuller beer with accents of cleansing hops, American Ipas, porters and dark
ales work well. Lagunitas Imperial Red
Ale (the first one they ever brewed) has strong malty notes with a sweetness
from the hops. I would recommend Matos St
George, a local Portuguese style cheese with cheddar accents and a buttery
flavor. Another favorite would be Estero
Gold Reserve from Valley Ford Cheese Company.
This has been a favorite of mine from the time that I could only get it
at the farmers market. Aged for 18
months it has a crumbly butter texture.<o:p></o:p></div>
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Blue cheese will take things in a very different
direction. A local favorite Point Reyes original
blue has a strong punch and blends well with a touch of sweetness. On our cheese board I love to pair it with a
bit of fig jam. Try 101 North’s Naughty
Aud Imperial Stout, with accents of bourbon and vanilla. If you want to try something different try Dempsey’s’
Barley Wine, sherry flavors and touches of dried fruit would pair beautifully.<o:p></o:p></div>
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For those that say go big or go home I would look toward
the washed rind cheeses. Stinky cheeses go with stinky brews. Nicasio Square from Nicasio Valley Cheese Company
is a washed rind cheese done in the Taleggio style, soft and creamy with a golden
orange rind; it will hold up well against beers from Shady Oak Barrel House; they
specialize in sours and artisanal ales. <o:p></o:p></div>
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To round out your plate I would add such things as
salamis and other meats. I recently had
the pleasure of a tasting with Framani out of Berkley. For a simple flavorful addition think of their
rosemary ham sliced thinly; very lean with a clean finish and pungent rosemary. To add a bit of spice add in Salame Calabrese
with touches of chili and fennel from the south of Italy. Also, look for Zoe’s Meats, who started in
Petaluma, whose products can be found in local markets. And don’t forget Thistle Meats in downtown
Petaluma<o:p></o:p></div>
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For some final flair on the board we are making our own
pickles in house from seasonal fruits and vegetables like persimmons and apples
and carrots, cauliflower and cucumber.
Easy to do at home, or to find at the market.<o:p></o:p></div>
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Don’t forget to add your favorite crusty bread to finish out
the meal.<o:p></o:p></div>
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Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com0tag:blogger.com,1999:blog-3253247564388263689.post-51465147348313880082015-06-19T12:36:00.000-07:002015-06-19T12:36:00.200-07:00A Little Bit of Sunshine<div class="MsoNormal" style="text-align: left;">
<i>From my Petaluma Post column:</i></div>
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In my mind January is probably the darkest month of the
year, the holidays are put away, the days are short, the rain and maybe even
snow are coming down. You know that you
have eaten too much. How can we brighten
these days? How about a bright ray of culinary
sunshine - citrus!</div>
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<o:p></o:p></div>
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Funny to think that the brightest color crop of the year
comes ripe at the darkest time of the year.
From lemons to grapefruits and tangerines, citrus can bring a bright
flavor and healthy touch to your diet.<o:p></o:p></div>
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Right off the bat in January we start with Meyer lemons
being in season. As you drive around
town you will see lemon bushes overflowing with fruit, most likely in our area
they are Meyer lemons. A hearty plant
that can be grown well in both the ground and wine barrels (it does need to be
covered from frost). It is my favorite
of the citrus world. Thought to be a
cross between a lemon and tangerine coming originally from china. With a thin skin and sweeter juice and flesh
it makes it a great cooking candidate.
One of my favorite recipes is Meyer lemon marmalade. A great way to put it away to use year round.<o:p></o:p></div>
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<b>Meyer Lemon Marmalade<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-RUuiDVrxEys/VXs0pOwZlMI/AAAAAAAABg8/YFj-1977sLY/s1600/chevre%2Bbuttons%2Bwith%2Bmeyer%2Blemon%2Bmarmalade.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-RUuiDVrxEys/VXs0pOwZlMI/AAAAAAAABg8/YFj-1977sLY/s320/chevre%2Bbuttons%2Bwith%2Bmeyer%2Blemon%2Bmarmalade.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chevre buttons with meyer lemon marmalade</td></tr>
</tbody></table>
<o:p></o:p></b></div>
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3 lbs Meyer lemons<o:p></o:p></div>
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3 cups sugar<o:p></o:p></div>
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Wash then lemons well, then juice them, and put the juice
aside. Then cut the remains in to 4
pieces and remove seeds (they have lots of seeds). Next, thinly slice the quarters, including
the interior. Bring 8 cups of water to a
boil and blanch the lemons for 1 minute; this will remove any bitterness from
the skins. Drain and place in a heavy
bottom pot, and add the sugar and lemon juice.
Add just enough water to cover.
Bring to a boil until the sugar is dissolved, then turn down the heat to
a simmer - watch carefully so you don’t burn it - simmer approx. 30 minutes
until the rinds are tender. Place in
five ½ pint jars - can or freeze.<o:p></o:p></div>
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Serve on Chèvre with Crackers - Wow!<o:p></o:p></div>
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Another citrus that comes out the first of February is blood
oranges. Very popular in the southern areas of Europe, it has an added health
benefit of <a href="http://en.wikipedia.org/wiki/Anthocyanin" title="Anthocyanin"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; text-decoration: none; text-underline: none;">anthocyanin</span></a><span lang="EN">, an anti-oxidant. </span><span lang="EN"> </span>The red flesh with just a bit bitter is
a great mixer for cocktails. Try using it to brighten up your next Brunch or
party. Great in a mimosa, wonderful for
Blood Orange Margaritas, although my favorite is in an Gin and Tonic with Blood
Orange. <o:p></o:p></div>
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Clementines are just a handful of joy. Their perfect size and loose skin make them a
great grab and go snack. This relative
of the tangerine is seedless. Keep a
bowl on the counter for healthy between meal snacks. Or peel and add to a salad for a bright touch
of flavor. A squeeze on a piece of fish
is a great use too<o:p></o:p></div>
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But what are Mandarin Oranges you ask? Clementines, Tangerines, and Satsumas are all
varieties of the mandarin orange.
Nutritionally and in flavor they are very similar. Satsumas are typically the easiest to peel;
the fruit is almost entirely detached inside the skin, making them a very
convenient snack. However Clementines
are almost as easy to peel and they are also seedless, which I really
appreciate. These are the ones often
labeled as “Cuties” in the grocery store.
So why bother with a Tangerine?
If you want the full orange experience, with that little puff of orange
oil when you break the skin, and the reward of well peeled orange, then this is
the way to go.<o:p></o:p></div>
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Ruby Red grapefruit is an all-time favorite too (I have lots
of favorites when it comes to citrus). I
remember my grandmother every morning having a half of grapefruit with just a
little sprinkle of salt to bring out the sweetness. High in potassium and vitamin C, and can help
to lower Cholesterol. With a very thick
skin and bitter membrane, it is best to eat just the pulp or juice of this
fruit. Chefs often refer to cutting out
of each segment as a supreme. In the
winter months when local crab is in season, one of our favorite dishes is a
Crab, Avocado and Grapefruit Cocktail.<o:p></o:p></div>
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<b>Crab, Avocado and
Grapefruit Cocktail<o:p></o:p></b></div>
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2 oz local crab meat<o:p></o:p></div>
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4-5 grapefruit segments<o:p></o:p></div>
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½ avocado, diced<o:p></o:p></div>
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Layer in a Martini glass - a great start to any dinner party.
<o:p></o:p></div>
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Citrus can brighten any day with flavor and flair. Try something new today.<o:p></o:p></div>
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Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com0tag:blogger.com,1999:blog-3253247564388263689.post-54737231183443104972015-06-12T12:32:00.001-07:002015-06-12T12:32:39.443-07:00Mash, Mash, Mash<div class="MsoNormal" style="text-align: left;">
<i>From my Petaluma Post column: (ok, I'm a little tardy on posting again...oops)</i></div>
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What is the favorite dish at your holiday meal? With my family it is the mashed potatoes. Rich creamy buttery mashed potatoes plus lots
of gravy. One of the nice things about
mashed potatoes is how simple they are and how well they hold. It is a great dish to take to potlucks and
office dinners. They can be basic, fancy
or speak to old regional traditions.<o:p></o:p></div>
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Let’s start with the basics.
What potato to mash? There are
two potatoes that we often use, Russet Potatoes and Yukon Golds. I grew up on Russet potatoes, they make a nice
light fluffy mashed potato. They tend to
be a bit dryer and take milk and butter well. I wash and peel the potatoes, cut them into
even pieces, usually thirds, cover with water and boil until tender. Russets should be drained immediately. If you are not going to mash immediately you
can hold them drained on the back of the stove for 30 to 45 minutes. Mash with butter, milk, salt and pepper.<o:p></o:p></div>
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Yukon Golds also make great mashed potatoes; they have a
firmer texture and are a bit creamier.
Yukons are not usually peeled so they have a bit more of a rustic
look. The skins are tender enough to eat
without difficulty. Again, cut the
potatoes into even pieces, cover with water and boil until fork tender. However these can be held in their water for
20 to 30 minutes until you get to the mashing.
Milk, butter, salt and pepper are the traditional additions.<o:p></o:p></div>
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Mashed potatoes hold very well; if traveling or simply
needing to hold them, place them in an ice chest wrapped in plastic and a table
cloth to keep them warm and moist. They
will hold hot for up to 2 hours and free up space in your oven. One trick that we use for the catering
company to hold them in the oven is to cover them with plastic wrap and then
foil. The plastic wrap will keep the
moisture in, and the foil will keep the plastic wrap from melting.<o:p></o:p></div>
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Now let’s get creative… when I married my husband I was a
potato purest. Don’t mess with the
mash. My mother-in-law always added
carrots to hers for color. By adding
just 2 to 3 carrots at boiling, and finishing normally the carrots add a touch
of sweetness and color.<o:p></o:p></div>
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There are others that can be fun too. Yams are a great way to go. Instead of boiling, just puncture the skin
with a fork and bake on a sheet pan. The
sugars will dip out, once tender, allow to cool and then the peels will come
right off. Try mashing with just a bit
of butter and brown sugar. Great to
serve with ham and turkey.<o:p></o:p></div>
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One more to try is cauliflower, with the gluten free trend (yes
potatoes are gluten free too) this wonderful vegetable is getting tons of
interest. <o:p></o:p></div>
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1 head cauliflower, cut up into 2 to 3” pieces<o:p></o:p></div>
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6 cup water<o:p></o:p></div>
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2 Tablespoon olive oil<o:p></o:p></div>
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Salt and pepper<o:p></o:p></div>
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Bring water to a boil, and add the cauliflower, boil until
very tender. Drain well, this holds a
lot of water, so make sure to shake it to help drain properly. Then return to the pot, mash, and add olive
oil, and salt and pepper to taste.<o:p></o:p></div>
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Now that you have mashes down, think about some add-ins. Grated cheeses are great, you can add texture
and flavor; chèvre adds a full flavor, sharp white cheddar is a favorite of
mine. For a rich and decadent variation try
substituting mascarpone for the milk.
Roasted garlic can be used to add great creaminess when pureed and mixed
in. Fresh herbs can be added at the last
minute for color and flavor.<o:p></o:p></div>
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One of my favorites is the addition of browned butter. Brown butter is a French method that browns
the solid bits in the butter. It will
greatly intensify the butter flavors; I love this approach. Place the butter in
a thick sauce pan, melt and bring up to a boil, and immediately turn the heat
down to medium. Continue cooking until
the butter begins to turn brown. Take to
a medium color, and remove from the heat.<o:p></o:p></div>
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For more options see my blog (blog.SonomaCaterers.com). I love potatoes and other root vegetables and
over the years have put quite few recipes out there that would be great for the
holidays, or just the winter months.
When you get there try searching for “potato” or “yam” to find some good
options. Or search for “Tourtiere Stuffing”
to find hubby’s Ganny’s traditional French-Canadian mashed potatoes which
includes sausage.<o:p></o:p></div>
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So the next time you are asked to bring a dish, just say yes
to the mash! Enjoy and Happy Holidays!<o:p></o:p></div>
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Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com0tag:blogger.com,1999:blog-3253247564388263689.post-76376446184841179662014-11-12T10:11:00.000-08:002014-11-12T10:11:00.103-08:00Happy Holidays! (Party Planning)<div class="MsoNormal">
So you have made the decision to throw a holiday party this
year, but where do you begin?<o:p></o:p></div>
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<br /></div>
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First – call your caterer, ha ha. But, seriously, it is okay to ask for help
for all or just part of your party. But whether
doing it all yourself or not, here are some planning tips from our 20 plus
years of experience to ease your stress.<o:p></o:p></div>
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What you serve at your party will be determined by what time
your guests arrive. An open house can
start at 2pm and just be light hors d’oeuvres, a snack between lunch and dinner. If inviting guests at 5 to 6pm you should
plan enough food to cover dinner; it might not be an actual sit down dinner,
but plan on them eating that much.
Inviting guests after 7pm you can just do cheeses and desserts.<o:p></o:p></div>
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An open house is a great way to go for family and friends,
especially if kids are involved. Plan 3
or 4 hors d’oeuvres plus 1 stationed item.
By a station I mean a large focal point, such as an abundant fruit and
cheese display. For a dinner hour party
(but not dinner) plan 2 stations plus 4 to 5 hors d’oeuvres, this way if the
guests are hungry they can help themselves.
The late evening is a lot of fun, just do a nice cheese display, and
make a couple of other items, and ask friends to bring their best dessert.<o:p></o:p></div>
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Don’t feel you need to be traditional just for the sake of
it. Of course, whatever traditions are
important to your family you want to keep, but otherwise be creative. For instance we always host Christmas Eve at
our house, and for years we started with hors d’oeuvres, stuffing ourselves
because we all love them! Then waiting
until we can barely fit any more to start dinner, and finally forcing dessert,
which was a shame because we love dessert too.
But now we just put out a grand buffet of hors d’oeuvres and desserts
and nibble all night long! It allows a
huge variety, plenty of food, and everyone can eat at their own pace between
presents, conversation and cocktails.<o:p></o:p></div>
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Whatever type of party you are having, when planning your
menu you should keep in mind three balances.
First is pre-prepped items versus things that must be done at the last
minute (ala-minute). Second, hot versus cold items. Third is purchased versus homemade.<o:p></o:p></div>
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Purchased versus homemade – what do you have time to
make? Can a part of something be bought
and you finish it; semi-home-made? Save
making things to those items that are your personal or family favorites, where
that homemade touch really comes across.<o:p></o:p></div>
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<br /></div>
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Now that you have decided what to make versus purchase, what
is your prep schedule like? Doing
everything the day of party can get very hectic and leave you too tired and
stressed to be a good hostess, and don’t forget you want to enjoy your party
too. What can be done a day or two
before? In part or in whole? For instance most sauces and salsas can be
made 2 days in advance. Vegetable prep
for sautés or crudités can be cut and bagged the day before. Some great items to think about are puff
pastry rollups filled with ham and cheese or pesto that you can just pull out
of the freezer and bake. Homemade meat
balls can be made a week in advance and just reheated. <o:p></o:p></div>
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Hot versus cold versus room temperature items make can make
a big difference. How long can a hot
item be hot and still be good and how will you keep it hot? How long can a cold item be out of the
refrigerator and how much refrigeration do you have? Many items can be cooked in advance and just
reheated, only tying up the oven for 5 to 10 minutes. Spanakopita and empanadas can be easy hot items. Buy smaller baking sheets that can fit side
by side in the oven for a greater variety.<o:p></o:p></div>
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Keep room temperature items in mind if refrigeration will be
an issue. Baked goods, sweet or savory,
are usually a good choice. Some wet
items can be safe at room temperature for hours; their key trait is usually be
very salty or acidic; think dried salted meats, pickled items, or others in a
high salt or vinegar environment. For
instance, although it’s odd to think about leaving fish out, cured salmon
(lox), ceviche, and smoked oysters are safe at room temp for periods of
time. But, even these should be covered
and out of the sun or particularly warm locations.<o:p></o:p></div>
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<br /></div>
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And lastly, do you have enough plates and glassware? Or will some of your guests be enjoying that
award will Pinot Noir out of a Flintstones glass? Rentals are easy and can ease your clean up
too. I plan 2 glasses per person for a
cocktail party. For 30 guests with wine
and cocktails I would order 25 wine glasses, 20 cocktail and 15 water to use
for back up. I use JRB Event Services
and Encore Events (aka Cal-West) for rentals.
Just call them a week or two in advance to arrange what you need; for
small amounts you can usually arrange to pick them up the day before and return
the day after the party. Larger
quantities can be delivered.<o:p></o:p></div>
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Always remember your ice. I have found that extra ice makes everyone
happy. When that guests asks what to
bring - ask for ice; they can pick it up on the way and no one needs to find
freezer space to store it.<o:p></o:p></div>
Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com2tag:blogger.com,1999:blog-3253247564388263689.post-51456013252542657392014-11-06T09:54:00.000-08:002014-11-06T09:54:14.202-08:00Caramel, ‘tis the Season<div class="MsoNormal">
<i>Here's my Petaluma Post article from September/October:</i></div>
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<br /></div>
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Is there any sweeter time of year than fall? My absolutely
favorite time of year. The chill in the
air, the smell of falling leaves, the first rains. It is time to be cozy and warm. The perfect time to cook!<o:p></o:p></div>
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Whether dipping apples or drizzling on cobbler caramel is
the essence of fall. That deep caramelized
sugar with notes of vanilla bring back child hood memories. I am not talking those small plastic wrapped
candies that you had to sit and unwrap, my memories are the wonderful smell of
caramelizing sugar with butter and vanilla. There are so many ways to use
caramel.<o:p></o:p></div>
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To caramelize - the browning of sugars. This is one of the most used terms in
cooking. Don’t think just sugar. It is usually the first step in most recipes,
from searing beef to caramelized onions.
In meats it is the Maillard reaction, causing carbohydrates in meat to
brown at 310 degrees. In baking it is
carbohydrates - sugars begins to brown at 260 degrees. It is what makes toast brown and French fries
golden. And what makes sugar into
caramel.<o:p></o:p></div>
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Today I want to talk about desserts. There are two ways I
usually caramelize sugar, dry and wet.
Each one has its own uses. Dry
method is quicker and results in a hard crack caramelized sugar good for
candies and flan. Where your wet method
stays soft and is great for sauces and soft candies. There are some key elements that are
essential to both; time, attention and a heavy bottom pan. Remember you are boiling something to 260
degrees, that is hotter than boiling water and it is sticky, if you burn
yourself it will stick to you and blister very quickly, please use caution.<o:p></o:p></div>
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For the dry method you will need a heavy sauce pan, wooden
spoon, and an immediate place to put the hot caramel. A heavy bottomed sauce pan is important to
distribute the heat evenly, otherwise you will get burnt spots. And remember the heat from the pot will
continue to cook your caramel once off the stove, so you should transfer as
soon as possible.<o:p></o:p></div>
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<b>Dry Caramelized Sugar<o:p></o:p></b></div>
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Place your heavy bottom pan on the stove and add sugar. The sugar has a small quantity of moisture
and it will begin to melt and puddle. Stir
gently, it will go from clear to an amber color, once the color begins to turn
reduce the heat to low, continue to stir and watch closely as the color
increases. Remove at dark golden and finish your recipe. What you do next depends on your recipe, but
get it out of the hot pan. If the sugar
begins to smoke you have gone too far and it will be bitter, so just throw it
out and try again. Some of the recipes
this can be used in is brittles, flan, spun sugar and croquembouches.<o:p></o:p></div>
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<b>Flan<o:p></o:p></b></div>
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¾ cup Sugar<o:p></o:p></div>
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4 eggs<o:p></o:p></div>
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1 can Sweet and Condensed Milk<o:p></o:p></div>
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1 can Evaporated Milk<o:p></o:p></div>
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<br /></div>
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Caramelize the sugar as we did in the Dry Caramelized Sugar method,
and pour it into a 9” round cake pan. Allow
to cool until hard. Next, combine the eggs
and milks, and whisk well, but to not whip, you don’t want too many bubbles. Place the cake pan in a roasting pan, and pour
the egg and milk mixture into the cake pan.
Add water to the roasting pan to about half way up the cake pan to
create a water bath. Bake at 350 degrees
for 50 to 60 minutes. Remove the cake
pan from the roasting pan and chill for 2 to 3 hours. To release run a knife tip around the edge
and invert on to your serving dish.<o:p></o:p></div>
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I love caramel sauce, not butterscotch, true caramel
sauce. And what could be better than
adding just a bit of sea salt. The
intense sweetness cut with just that pop of salt - oh yeah! This next recipe uses the wet method of
caramelization. This means that you will
be starting your caramel with water to boil.<o:p></o:p></div>
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<b>Wet Caramelized Sugar<o:p></o:p></b></div>
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1 cup Sugar<o:p></o:p></div>
<div class="MsoNormal">
¼ cup Water<o:p></o:p></div>
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¾ cup Cream<o:p></o:p></div>
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3 Tbl butter<o:p></o:p></div>
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1 tsp Sea Salt<o:p></o:p></div>
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<br /></div>
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Combine water and sugar in a thick bottom pan, stir or swirl
gently. Try to avoid splashes in the pot; sugar is a crystal and wants to go
back to crystal form, not stay a liquid, so if you splash crystals up onto the
sides of your pot they can fall back down into your liquid and cause it to
recrystallize (in French is called masse), making your caramel look opaque and
grainy.<o:p></o:p></div>
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<br /></div>
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Bring to a gentle boil, stirring gently. As the sugar begins to color watch closely
and turn down the heat to a medium low. You
are looking for a mid to dark amber color, since you are adding cream you need
to get enough color out of the sugar for good color in the sauce. One of my techniques is to drizzle caramel from
the spoon into the pot, look at the thin stream for color, the pot will look
darker than the drizzle. Look to the
drizzle for your color.<o:p></o:p></div>
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Remove from the heat.
This next step is tricky. You are
going to add the cream and the butter into the pan. Remember you have boiling hot sugar at this
time and you are adding liquid back in, it is going to boil hot and fast. Using a long handle spoon, gently pour cream
into the sugar stirring as you can, then add the butter. If it begins to harden, continue to stir and
return to the stove if necessary. Finish
with sea salt.<o:p></o:p></div>
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This is a great sauce for many desserts, like baked apples,
pumpkin pie and is especially great with chocolate<o:p></o:p></div>
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Enjoy<o:p></o:p></div>
Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com0tag:blogger.com,1999:blog-3253247564388263689.post-7131629530053868642014-08-15T11:36:00.000-07:002014-08-15T11:36:00.027-07:00Barbeque Challenge<i>Here's my August column from the Petaluma Post...</i><br />
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Can you believe that it is already August? The summer goes by so fast! But there is still time to get out and enjoy
those beautiful evenings. There is nothing better than barbequing to do that. Here is the challenge that I threw at a group
of friends for dinner one night. Everything
on the menu must come off of the BBQ. We
had cocktails, hors d’oeuvres, salad, entrée and even dessert; all off the
grill.<o:p></o:p></div>
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Of course, we started with cocktails and hors d’oeuvres. The cocktail was a grilled peach and bourbon
splash with a charred oak swizzle stick.
Cocktails are no longer made with just your simple fresh fruit juices
and sodas; there is a new area of flavors coming from shrubs and tinctures. A shrub is a fruit and vinegar combination
that is sweetened and can also be used to make sodas by adding seltzer. A tincture is an alcohol extract from an
herb. I choose to make something like a
shrub, although I omitted the vinegar for this particular recipe. First
grilling my peaches on the BBQ, and then combining with lemon juice, sugar and
water. Simmer to release the flavors
then stain to get just the liquid.<o:p></o:p></div>
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<b>Grilled Peach “Shrub”<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3vhg8xSbq30/U7mXDXvQ6TI/AAAAAAAABaQ/gLQ6Lv0U0Nw/s1600/Grilled+Peach+and+Bourbon+Splash.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-3vhg8xSbq30/U7mXDXvQ6TI/AAAAAAAABaQ/gLQ6Lv0U0Nw/s1600/Grilled+Peach+and+Bourbon+Splash.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Peach and Bourbon Splash</td></tr>
</tbody></table>
<o:p></o:p></b></div>
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5 peaches, split in half and pitted<o:p></o:p></div>
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1 cup sugar<o:p></o:p></div>
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¼ cup lemon juice<o:p></o:p></div>
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2 cup water<o:p></o:p></div>
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Turn your barbeque up to high heat and allow to heat
thoroughly; the grates need to be hot for the peaches not to stick. Place the peaches on the grill, and cook
until all sides are well marked (some burn is ok) and the peach is soft. Then transfer them to a cooking vessel add
the other ingredients, bring to a simmer.
Mash the fruit when tender; I used a potato masher. Continue to simmer for about 30 to 45 minutes,
until the desired flavor. Then strain
and chill.<o:p></o:p></div>
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<br /></div>
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<b>Grilled Peach &
Bourbon Splash<o:p></o:p></b></div>
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1 shot Bourbon<o:p></o:p></div>
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2 shots peach shrub<o:p></o:p></div>
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Club Soda to finish<o:p></o:p></div>
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Served over ice<o:p></o:p></div>
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<br /></div>
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Shake it well and serve over ice, with a slice of grilled
peach on the charred oak swizzle stick for garnish. It was quite good, but I think I’ll need to
try it with a real shrub; I think a little acidity from the vinegar would pair
well.<o:p></o:p></div>
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The hors d’oeuvre of the night was a lot of fun too. Perfect match for the bourbon cocktail!
Grilled bacon wrapped onion rings! You’ve
got to live Pinterest. <o:p></o:p></div>
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<b>Bacon Onion Rings<o:p></o:p></b></div>
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2 lbs bacon - thinner strips 16-20 pieces per pound<o:p></o:p></div>
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2 or 3 large onions<o:p></o:p></div>
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2 Tbl or more Sriracha<o:p></o:p></div>
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<br /></div>
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Carefully clean the onions, careful not to cut through the
rings. Then cut the onions into half to
three quart inch slices. Break apart to
create the rings, leaving 2 ti 3 layers together. Brush well with Sriracha. Wrap each ring with 2 to 3 slices of bacon,
varying by the size of ring as appropriate.
Use a bamboo skewer to hold the bacon in place and the rings together. Then BBQ on low, being careful since the
bacon can splatter and give you flame ups.
Grill for approximately 30 to 45 minutes. Keep a close eye on them, you want the bacon
to be very crisp, but not burnt. Serve with a Sriracha mayonnaise. So, is
wrapping something in bacon healthier than battering and deep frying it? Not really the point of this, but
interesting. By the way, most people
will only eat one or two of these; they are 2 to 3 pieces of bacon each.<o:p></o:p></div>
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Our salad course was a grilled romaine with lemon and parmesan.
Yes, you can put lettuce on the BBQ.
Romaine heads work well, the structure allows you to cut the head in
half lengthwise and have all of the leave stay attached. Brush lightly with olive oil, place cut side
down on the grill and cook for 2 to 3 minutes.
This will just lightly grill the edges and begin to wilt the
center. Drizzle with fresh lemon juice
and sprinkle with fresh grated parmesan cheese, yum.<o:p></o:p></div>
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Our entree of the night was grilled sausages (thank you Thistle
Meats). We tried their mild Italian and
a fresh lamb sausage, which were both excellent. Thistle Meats is a premium specialty butcher
featuring locally sourced meats (and you can also get a very good sandwich
there too). They are located at 160
Petaluma Boulevard North, right in the first block of downtown.<o:p></o:p></div>
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<br />
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How to finish off the evening with a grilled dessert? No not s’mores, but angel food cake. Cut the angel food cake into individual
serving sizes, turning the grill down to low and toasting each slice. The flavor was like fresh toasted marshmallow
and pound cake. Then top with strawberries
and whipped cream.<o:p></o:p></div>
Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com0tag:blogger.com,1999:blog-3253247564388263689.post-43988603974069172702014-07-15T11:33:00.000-07:002014-07-15T11:33:00.202-07:00Grill, Grill, Grill<i>Here's my July column from the Petaluma Post...</i><br />
<br />
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Summer time is here and the grill is heating up. Steaks, chicken, and hot dogs, but there is
so much more…<o:p></o:p></div>
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<br /></div>
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Have you ever thought of a grilled salad? Both savory and sweet items can be a great
addition. Try adding some grilled fruit
to a spinach salad, the sugars in the fruit will caramelize and add a great flavor. Peaches are a favorite; figs, plums, apples and
pears are excellent finished with a drizzle of Honey and Balsamic. Dress your salad with a light fruity
dressing, pair with Chèvre or crumbled blue for an added zing.<o:p></o:p></div>
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<br /></div>
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<b>Spinach Salad with
Grilled Fruit<o:p></o:p></b></div>
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2 peaches<o:p></o:p></div>
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1 apple<o:p></o:p></div>
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6 figs<o:p></o:p></div>
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Olive Oil, salt and pepper<o:p></o:p></div>
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<br /></div>
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8 oz baby spinach<o:p></o:p></div>
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2 oz crumbled blue or Chèvre<o:p></o:p></div>
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1/3 cup fruit vinegar<o:p></o:p></div>
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½ cup olive oil<o:p></o:p></div>
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Honey to taste<o:p></o:p></div>
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Salt and pepper to taste<o:p></o:p></div>
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<br /></div>
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2 tsp Honey<o:p></o:p></div>
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1 tsp balsamic<o:p></o:p></div>
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<br /></div>
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Cut the peaches in quarters, core and slice the apple into ½
inch rounds, halve the figs, then toss lightly in olive oil and season with
salt and pepper. Next thread the figs on
bamboo skewers to keep intact. Grill everything for 3 to 5 minutes until golden
brown and tender. Allow them to cool,
then slice the peaches, apples and figs into bite size pieces. Display on a platter.<o:p></o:p></div>
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Combine balsamic with honey, and drizzle over the grilled fruit to finish<o:p></o:p></div>
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<br /></div>
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Combine the olive oil, vinegar, salt, pepper and honey to
create a vinaigrette, then toss with the spinach and cheese.<o:p></o:p></div>
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<br /></div>
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Grilled vegetables are a staple at our house; zucchini,
yellow squash, and asparagus are some of our all-time favorites. In the last
couple of years I have been adding some other great items. Have you tried baby carrots? Slices of butternut squash? Tomatillos- have a great tang! When doing vegetables for large events we
often bring in a piece of diamond grate (expanded metal mesh) to make sure the
vegetables don’t fall through the grill; you can pick this up at any hardware
store. When prepping our vegetables we
sort into two categories, hard and soft.
The hard vegetable will take longer to grill, such as carrots, squash,
cauliflower, ½ cut onions. Soft
vegetables are zucchini, peppers, asparagus, mushrooms, and tomatillos.<o:p></o:p></div>
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Toss very lightly in olive oil, salt and pepper and your favorite
herbs. Do note, toss very lightly in
olive oil, extra oil with cause flare ups which will cause smoke and you will
get black soot on your vegetables. We
like to grill our vegetables first, just under done. Then grill your meats and while they are
resting, you can place the covered vegetable back on the grill to reheat and
finish cooking.<o:p></o:p></div>
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<br /></div>
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Have you ever heard of a grilled cocktail? Adding smoke is a great addition to your
summer drinks. Mescal is a typically
smoky variant of tequila (technically tequila is a type of mescal). Try using it in your next margarita to add a great
smoky flavor. To take that up a notch
think about doing grilled limes for an added touch. They are very easy to do, just split the limes
and place on the hottest area of your grill for 5 to 6 minutes. Juice as normal and add to you cocktail. FYI: Mario & Johns has a good selection
of Mescals (and everything else) and are happy to talk about them.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Mescal Margarita<o:p></o:p></b></div>
<div class="MsoNormal">
1½ oz mescal<o:p></o:p></div>
<div class="MsoNormal">
½ oz triple sec (or
Cointreau)<o:p></o:p></div>
<div class="MsoNormal">
1 oz fresh lime juice (fresh never bottled!)<o:p></o:p></div>
<div class="MsoNormal">
Lime wedge for garnish<o:p></o:p></div>
<div class="MsoNormal">
Salt the rim if the glass (optional)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I love the grilled peaches so much that I did it for our
open house 5 years ago and I still get requests.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Grilled Peaches with
Mascarpone<o:p></o:p></b></div>
<div class="MsoNormal">
2 lbs peaches cut in half<o:p></o:p></div>
<div class="MsoNormal">
8 oz mascarpone<o:p></o:p></div>
<div class="MsoNormal">
2 Tbl honey <o:p></o:p></div>
<div class="MsoNormal">
1 Tbl balsamic <o:p></o:p></div>
<div class="MsoNormal">
2 Tbl olive oil<o:p></o:p></div>
<div class="MsoNormal">
salt and pepper<o:p></o:p></div>
<div class="MsoNormal">
Crostini or crackers<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Follow the instructions for grilling peaches, expect this
time you will cut the peaches in thin slices.
For a display, mound the mascarpone in the center of the platter, surround
with the grilled peaches. Combine the
honey and balsamic, and drizzle over the peaches then finish with the olive
oil, salt and pepper.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
For some more grilling inspirations see my blog
(blog.sonomacaterers.com) and search for grilled. You find grilled artichokes, pork steak (a
great cut), and grilled delicata squash salad.
Enjoy!<o:p></o:p></div>
Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com0tag:blogger.com,1999:blog-3253247564388263689.post-54760908014332748922014-07-06T11:32:00.002-07:002014-07-06T11:32:47.935-07:00It’s hard to be humble... when you are the perfect chocolate chip cookie<i>Here's my June column from the Petaluma Post...</i><br />
<br />
<div class="MsoNormal">
Is there any truer American dessert than the chocolate chip
cookie? You might say apple pie, but no
we brought that with us from France and Germany. You might say ice cream, but again that is
French. But the humble chocolate chip
cookie was <span lang="EN">invented by </span><a href="http://en.wikipedia.org/wiki/Ruth_Graves_Wakefield" title="Ruth Graves Wakefield"><span lang="EN">Ruth
Graves Wakefield</span></a><u><span lang="EN">,</span></u><span lang="EN"> owner of the </span><a href="http://en.wikipedia.org/wiki/Toll_House_Inn" title="Toll House Inn"><span lang="EN">Toll House Inn</span></a><span lang="EN">, in Whiteman, Massachusetts. It was a very popular
restaurant that featured home cooking in the 1930s. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN">Traditionally it
is a drop cookie studded with chocolate chips in a vanilla laced butter cookie
dough. It sounds easy, what could go
wrong? Oh so much! There is an art to it.</span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN">When making the
simplest things your ingredients are essential.
You will hear chefs say that you should never cook with wine that you wouldn’t
drink. This is true with your cookies;
with only 7 ingredients go with the best.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN">Here at PSC we
have cookies on our counter for takeout, our Chocolate Chip cookies rock; that
is just not me talking. We sell close to
3000 cookies just from the counter, not counting all the lunches and parties
that have them as well. I have been
asked many times for the recipe, this time I will share.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span lang="EN">PSC’s Chocolate Chip Cookie</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><a href="http://2.bp.blogspot.com/-z8fxWkl1G_k/U7mWLrL_U1I/AAAAAAAABaI/EmxadfbrZ1o/s1600/Chocolate+Chip+Cookie.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-z8fxWkl1G_k/U7mWLrL_U1I/AAAAAAAABaI/EmxadfbrZ1o/s1600/Chocolate+Chip+Cookie.JPG" height="300" width="400" /></a></b></div>
<b><o:p></o:p></b><br />
<div class="MsoNormal">
<span lang="EN">1 cup butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN">¾ cup packed
brown sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN">½ cup sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN">2 tsp vanilla<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN">1 egg<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN">2¼ cup flour, all
purpose<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN">½ tsp salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN">1 tsp baking soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN">2 cup chocolate
chips<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN">Mix flour salt
and baking soda, set a side. Then cream the
butter with both sugars, add the egg and vanilla, mixing until smooth and
creamy. Next add the dry ingredient mix until
combined, and finish with chocolate chips.
Chill the dough overnight (skipping this step will yield a very
different cookie, 12 to 24 hours is preferable). Now make the dough into 2” balls, and bake at
350 degrees for 10-12 minutes. Yields
about 3 dozen cookies.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN">Butter - One
thing I will say is yes butter, only butter.
I love butter. Butter is made up
of 3 components, fats, solids and water.
Each one of these is an important element, fat is for texture, the solids
add great flavor, and the water works as a leavening ingredient. If substituting shortening you will need to
add approximately 2 tablespoons of water to the dough. If using margarine, then use the stick
variety not the soft serve. But again
only use butter!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN">Sugar - I am a
believer in cane sugar, good old C&H.
Many people believe that brown sugar is less processed than white sugar,
but in this day and age sorry to say no.
They take white sugar and add molasses back in. You can use dark brown sugar if you have it
but I would use less and add a bit more white sugar to keep the balance. Sugar is one of the keys to a crisp or chewy
cookie. More white sugar a crisp cookie,
more brown sugar a chewy cookie. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN">Vanilla - Pure
and simple, keep it that way. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN">Egg - Like most standard
recipes this is one large egg. The
volume of 1 large egg is 2 ounces, with about 1.15 ounces of white, and .85
ounce of yolk. Eggs are very important as
they serve two purposes. They are a
binder, holding the cookie together and they also work as a leavener. Too much egg and the cookies will spread and
be thin.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN">Flour - I stick
with all-purpose flour; here at the catering company we don’t carry cake and
bread. Flour will change the tooth of
the cookie; cake flour won’t have enough tooth and bread flour with make your
cookie too dense. Your flour will also
change throughout the year. We may edit
our cookies once or twice per year for both moisture in the air and the changes
in flour. If your cookies are too thin, then add another 1 to 2 tablespoons of
flour, and if too thick just the opposite.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN">Salt - To me it
is very important as it accentuates flavors.
I use salted butter so I cut my salt in half. So often when you have a dessert that just
does not hit the point it is missing salt.
If you want to add a decadent touch, before baking sprinkle the cookies
with just a few flakes of sea salt. It
will bring the vanilla notes out and sweeten the chocolate chips.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN">Baking soda -
Sodium bicarbonate, this is your key leavening agent. Baking soda needs an acid to react (this will
come from the sugar). If you use baking powder
the cookies will come out with a more cake like texture.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN">Chocolate chips -
I really am a fan of semi-sweet. I think the bitter notes show well against the
sweet cookie. Milk chocolate to me is
just too sweet and dark chocolate gets lost.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN">You’ll see in my
recipe that I say to chill your dough; that is one of our secrets. We make cookie doughs 2 or 3 times per week
and store them in a refrigerator, pulling out to bake just what we need at that
time. This changes the texture of the
cookie. By allowing the flour to sit
with the moisture from the egg and the butter, gluten protein starts to
develop. That gives us a heavier and
chewier cookie.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN">Now to
baking. We bake everything at 350
degree. I would rather bake cookies a
minute more at a lower temp than brown too much. Our final secret (don’t tell anyone) happens when
you remove you cookies from the oven.
The cookies have risen to a nice dome, and this is where the secret to a
chewy moist cookie lies. The dome is
created by steam from the baking soda, butter and egg. You want to capture that in your cookie, by thumping
the cookie sheet, just a little rap on the counter will do. This will cause the cookie to fall, the
condensation will be held inside and add moisture to the cookie keeping it
chewy.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span lang="EN">Now all you need
is a big glass of milk! Enjoy.<o:p></o:p></span></div>
Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com1tag:blogger.com,1999:blog-3253247564388263689.post-50083628505615820502014-07-06T11:30:00.003-07:002014-07-06T11:30:39.731-07:00Are You Crafty? (Craft Cocktails)<i>Here's my May column from the Petaluma Post...</i><br />
<br />
<div class="MsoNormal">
I’m not talking arts and crafts, I’m talking craft
cocktails. Bourbon and gin are not just
for your grandpa anymore. Don’t say
yuck! It wasn't that many years ago that
I didn't care for either of these, but I was introduced to them in well crafted
cocktails, then grew to appreciate the complexities of finely made spirits from
small craft distillers.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Food and beverage have always gone hand in hand. What is an
elegant dinner without a selection of wines?
However times are changing, and spirits are becoming a very popular
choice. Whether serving straight spirits
to pair with the menu or mixing custom cocktails to complement each course or
the theme of the meal, this is an increasingly popular trend.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
What is a spirit? This
is distilled liquor aka hard liquor.
Most popular is Vodka, an American original is Bourbon. There are local makers of Gin, Vodka, Bourbon
and more.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I have had a great time the last couple of years playing
with both Bourbon and Scotch. I have
paired with local non-profits to host specialty dinners. We have worked with the Petaluma Historical
Library and Museum on an annual Scotch tasting dinner for the past two years,
and with the Petaluma Arts Center on a Bourbon tasting dinner last year. This year was a sellout crowd of over 100
scotch enthusiasts. I enjoyed working
with a whisky master to choose the scotches by style and region. Much like wine they can vary greatly by the
region they come from, from clean and fruity to dark peaty and smoky.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
At the last Scotch dinner we paired a Gorgonzola Mousse with
a Lagavulin 16 year old scotch. This is
one of the smokiest of the scotches, and I’m not a fan of this one, as it is
just too much smoke and peat. But
pairing with the Gorgonzola transformed it; the mousse was strong enough to
both stand up to it and smooth it out.
The Cragganmore, a medium bodied scotch, was paired with Roasted Quail on an Apricot Almond Cous Cous Pilaf; the
apricot just made this scotch pop.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Along with tasting and learning more about particular liquors,
I enjoy the flavor profiles of creating cocktails. From using locally grown ingredients and
spirits to matching a menu that I am planning, I make it a part of my event
menu.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
One of my favorites is a Blood Orange Margarita<o:p></o:p></div>
<div class="MsoNormal">
2 oz blood orange juice<o:p></o:p></div>
<div class="MsoNormal">
½ oz fresh lime juice (always fresh, not the bottled stuff)<o:p></o:p></div>
<div class="MsoNormal">
1½ oz tequila (I like an anejo for the caramel flavors)<o:p></o:p></div>
<div class="MsoNormal">
1 oz orange curacao<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Shake vigorously with ice and pour over fresh ice. This margarita is great made in large quantities
and served in a tall jar; just pour over ice at serving time.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I am often found looking for culinary inspiration in local
watering holes. Inspiration…
really! That’s why I’m there. One of my favorite combinations is at Seared,
their Latin Lover, a gin and cilantro based cocktail, served with their salmon
carpaccio is a perfect combination!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The Farmers Daughters cocktail at the Social Club was made
with fresh peaches and paired just perfectly with their fried chicken.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Located next to us on East D Street is Mario and John’s
Tavern, just recently remodeled and reopened.
Nick and Micah have revived a great local location with a craft cocktail
style. Not a pretentious bar from the
city, it is warm with Petaluma style, with one of the best collections of
spirits I’ve seen. They are bringing
their experience to Petaluma and with a great cocktail menu. If you get a chance, stop by for a Midtown
Mule, an update on the classic Moscow Mule.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
After you have enjoyed a drink at a local watering hole and
tried a new spirit don’t hesitate to stop by Willabee’s Wine and Spirits to
look for locally produced spirits. I just
purchased a bottle of Sonoma Spirit Works Gin- it is incredible. Sonoma Spirit Works is a craft distiller
located in Sebastopol in their new Barlow Center.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Don’t be afraid to add a cocktail to your dinner menu, be
creative. It is a great way to set the
stage for the evening. Recently we did a
southern dinner with friends and started out with a Sazerac (a rye based
cocktail with Absinthe) paired with fried chicken and waffles as the hor
d’oeuvres. Dinner was Shrimp Etouffee
and dessert was peach cobbler<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Sazerac<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-8XLaS68YZLo/U7mVpAwhUFI/AAAAAAAABaA/4Bs0f8lMT_k/s1600/Sazerac.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-8XLaS68YZLo/U7mVpAwhUFI/AAAAAAAABaA/4Bs0f8lMT_k/s1600/Sazerac.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sazerac</td></tr>
</tbody></table>
</b><o:p></o:p></div>
<div class="MsoNormal">
2 oz Rye Whiskey<o:p></o:p></div>
<div class="MsoNormal">
½ oz Simple Syrup<o:p></o:p></div>
<div class="MsoNormal">
2 dashes of Peychaud Bitters<o:p></o:p></div>
<div class="MsoNormal">
A wash of Absinthe<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Shake the Rye, simple syrup, and bitters well with ice. For simple syrup you can substitute about
half that much sugar (but make sure to mix it more thoroughly) or one third the
amount of agave syrup. Next coat the inside of your serving glass with absinthe
and drain most or all of back out.
Absinthe has a very powerful flavor so you only need a little. Fill the glass with crushed ice and strain
the rest into the glass. Garnish with a
lemon twist.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Spirits can be very easy to pair with and will start the
evening well.<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com0tag:blogger.com,1999:blog-3253247564388263689.post-11125810687754695152014-07-06T11:25:00.000-07:002014-07-06T11:25:30.783-07:00The Hills Are Alive with Fields of Mustard<div class="MsoNormal">
<i>Here's my column from the Petaluma Post for April...</i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As April rolls into Sonoma County our hillsides glow with
beautiful yellow mustard blossoms. But
did you <o:p></o:p></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-QsQi0Suw7_8/U7mUU9FEGQI/AAAAAAAABZ0/PblXzRlOuLE/s1600/Dandelion+Greens.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-QsQi0Suw7_8/U7mUU9FEGQI/AAAAAAAABZ0/PblXzRlOuLE/s1600/Dandelion+Greens.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dandelion Greens</td></tr>
</tbody></table>
know that you can actually eat them?
The wild mustard plant that we love so much can be found around the
world from the Himalayas to Denmark, California to India. <br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Growing wild around our area you would not think of eating
what so many think of as a weed. Being a
member of the brassica family, like radish/ turnip/broccoli, all aspects of the
plant are edible. The yellow flowers can
be picked, yellow, white or purple and tossed in salads to add a light peppery
touch. There are numerous varieties with
greens that are eaten, and the seed has been ground for 1000s of years for
condiments. Many consider it a super
food being high in vitamins A, C, and D, plus calcium, potassium and iron.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I am not suggesting that you run out to the field and pick
your dinner, although many do. However I
would like to recommend taking a different look at your produce basket. Tender
mustard greens are the first peek of fresh produce to hit the farmers markets. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Baby red frill mustard is one of my absolute favorites. In
the spring it is tender and lacy and a great addition for spicy salads.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Red Frill Salad<o:p></o:p></b></div>
<div class="MsoNormal">
<i>Serves 4 <o:p></o:p></i></div>
<div class="MsoNormal">
4 oz red frill mustard<o:p></o:p></div>
<div class="MsoNormal">
1 head escarole (a very hearty leaf green, close in flavor
to iceberg)<o:p></o:p></div>
<div class="MsoNormal">
1 small head fennel, shaved<o:p></o:p></div>
<div class="MsoNormal">
2 blood oranges, juiced<o:p></o:p></div>
<div class="MsoNormal">
1 Tbl white wine vinegar<o:p></o:p></div>
<div class="MsoNormal">
2 Tbl olive oil<o:p></o:p></div>
<div class="MsoNormal">
1 tsp honey <o:p></o:p></div>
<div class="MsoNormal">
Salt and pepper to taste<o:p></o:p></div>
<div class="MsoNormal">
2 oz Chèvre<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Trim off the end of the mustard and gently break in to
smaller size if necessary. Cut escarole
to bite size pieces, toss with fennel and mustard, and set aside. Combine, honey, blood orange juice and
vinegar, whisk to combine, then whisk in olive oil, and season with salt and
pepper. Toss as needed to coat the
greens. Top with Chevre<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Another great use is as an uncooked green. What do I mean by that? When making a vegetable sauté I love to throw
a hand full of greens in after I have taken the vegetables off the stove, just
before serving. The color just pops, but
the integrity of the greens holds up well.
I also often toss my greens with just a bit of salt, pepper and olive
oil, and then at plate up put them on the bottom of the plate and top with your
hot items. Grilled <o:p></o:p></div>
<div class="MsoNormal">
Salmon or other fish
are my favorites, the heat of the meat is just enough to wilt the greens.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Another great spring green is dandelions. Yes that weed that you pull out of your lawn
is also very healthy and edible, but I suggest getting it from your grocer. The long slender leaves are bright green in
color and have a slightly bitter taste.
You want to look for young tender leaves without a thick back vein. The have a lightly spicy flavor and can be
added into many dishes or sautéed on their own.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When cooking greens I like to choose younger greens, usually
from the bulk area not bunches. I have found that 6 ounces will be a pretty
full bag and about what I need for dinner for 2 people. It seems that I never have a large enough pot
to hold that much; it will wilt down to less than 2 cups at the end, but
keeping it all in a small pot is like heard cats. I have found that if I take a large microwave
bowl and place the greens in it and heat for 1 to 2 minutes, they will just
begin to wilt and be much easy to handle.<o:p></o:p></div>
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<b>Wilted Greens<o:p></o:p></b></div>
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1 small onion, sliced<o:p></o:p></div>
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4 strips bacon, chopped<o:p></o:p></div>
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2 Tbl olive oil<o:p></o:p></div>
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6 oz spring mustard, red frill, red rain or dandelion greens<o:p></o:p></div>
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1-2 Tbl balsamic vinegar<o:p></o:p></div>
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Salt and pepper to taste<o:p></o:p></div>
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Wilt greens in a large bowl in the microwave. Heat the olive oil in a deep skillet, then add
the bacon and onions, and sauté until onions are tender and bacon is cooked
through. Add greens to the bacon and
onions, toss through until warm. Finish
with balsamic vinegar and salt and pepper<o:p></o:p></div>
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From flowers to dinner, don’t forget to stop and smell the
mustard.<o:p></o:p></div>
Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com0tag:blogger.com,1999:blog-3253247564388263689.post-29982088774806603772014-03-12T12:13:00.000-07:002014-03-12T12:13:00.044-07:00Scotch Tasting / Pairing Dinner<div class="MsoNormal" style="text-align: left;">
<span style="font-size: large;">We're sponsoring another Scotch Tasting Dinner for the Petaluma Museum with <a href="http://www.wilibees.com/">Wilibees Wines & Spirits</a> and <a href="http://jrbeventservices.com/">JRB Event Services</a>. </span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">We did one of these a year ago, and then a bourbon dinner. Both had great reviews! Take a look at the tasting menu below and get your tickets soon.</span></div>
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<span style="font-size: 36.0pt;">Scotch Tasting Dinner<o:p></o:p></span></div>
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<span style="font-size: 22.0pt;">Fundraiser for the Petaluma Museum<o:p></o:p></span></div>
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<span style="font-size: 22.0pt;">Thursday April 10<sup>th</sup> at 6:00PM<o:p></o:p></span></div>
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<a href="http://4.bp.blogspot.com/-1WjFvuF-91Y/UxThcZiy0WI/AAAAAAAABXo/OzPg3J0A3B8/s1600/Pairing+at+Museum+2014.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1WjFvuF-91Y/UxThcZiy0WI/AAAAAAAABXo/OzPg3J0A3B8/s1600/Pairing+at+Museum+2014.jpg" height="640" width="388" /></a><span style="font-size: 14pt;"> </span></div>
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<b><span style="font-size: 16.0pt;">Pairing Menu<o:p></o:p></span></b></div>
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Cardhu 12 Year</div>
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(Speyside)<o:p></o:p></div>
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<i>Shaved Apple Salad on Chicory with a Warm
Bacon Vinaigrette<o:p></o:p></i></div>
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<br /></div>
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Clynelish 14 Year</div>
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(Highland)<o:p></o:p></div>
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<i>Seared Sea Scallop on Braised Leeks with
Cheese Tuille<o:p></o:p></i></div>
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<br /></div>
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Cragganmore 12 Year</div>
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(Speyside)<o:p></o:p></div>
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<i>Roasted Quail on an Apricot Almond Cous Cous
Pilaf<o:p></o:p></i></div>
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<br /></div>
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Caol Ila 12 Year</div>
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(Islay)<o:p></o:p></div>
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<i>Osso Bucco on Roasted Baby Carrots<o:p></o:p></i></div>
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Lagavulin 16 Year</div>
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(Islay)<o:p></o:p></div>
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<i>Dark Chocolate Sea Salt Brownie <o:p></o:p></i></div>
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<i>plus Gorgonzola Mousse with Fresh Pear<o:p></o:p></i></div>
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<b><span style="font-size: 18.0pt;">Tickets<o:p></o:p></span></b></div>
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<span style="font-size: 14.0pt;">$60 per person or $100 per pair<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">Call 778-4398<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">Stop by the Petaluma Museum <o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">Purchase on-line at </span><a href="http://www.brownpapertickets.com/event/596288"><span style="font-size: 14.0pt;">http://www.brownpapertickets.com/event/596288</span></a><span style="font-size: 14.0pt;"><o:p></o:p></span></div>
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<br />
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<span style="font-size: 14.0pt;">Seating is limited, so reserve your place soon.<o:p></o:p></span></div>
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Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com2tag:blogger.com,1999:blog-3253247564388263689.post-55704254835965579792014-03-10T12:04:00.000-07:002014-03-10T12:04:04.324-07:00But, But…, No. Butt! Pork Butt That Is<div class="MsoNormal">
<i>Here's March from the Petaluma Post...</i></div>
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I see lots of chicken, too much tri tip and even more pork
loin. If you can’t guess I am always
looking for <o:p></o:p></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-qc2gd_1ry7A/UxTgKVsHyzI/AAAAAAAABXc/8UoPVtZ2IMU/s1600/Pork+Shoulder.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-qc2gd_1ry7A/UxTgKVsHyzI/AAAAAAAABXc/8UoPVtZ2IMU/s1600/Pork+Shoulder.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Shoulder aka Pork Butt</td></tr>
</tbody></table>
something new and this time that something new is not new at
all. I have fallen in love with pork
butt. Despite its name this cut does not
actually come from anywhere near the butt, it is actually the shoulder. Also
known as a Boston Butt, it is a very muscled and marbled cut from the upper
shoulder. Being an area that gets lots
of use and movement the meat is a darker red color and has a bit more fat and
lots more flavor<br />
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Most people use it for pulled pork, a great slow cooked dish
that can be done in the oven or the crock pot and serve large groups. We prepare ours in 70 pound batches cooking
at a low temperature overnight. There
are tons of recipes from herbs to coca cola. I like to use a dry rub and cook
uncovered long and slow.<o:p></o:p></div>
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<b>PSC’s Dry Rub<o:p></o:p></b></div>
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8 cups Brown Sugar<o:p></o:p></div>
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4 cups Kosher Salt<o:p></o:p></div>
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1 cup Paprika<o:p></o:p></div>
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1 cup Chili Powder<o:p></o:p></div>
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1 cup Black Pepper<o:p></o:p></div>
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1 cup Granulated Garlic<o:p></o:p></div>
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1 cup Granulated Onion<o:p></o:p></div>
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1 cup Italian Seasoning<o:p></o:p></div>
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¼ cup Cayanne<o:p></o:p></div>
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Place a pork butt in a deep baking dish; there will be lots
of run off fat to capture. You can use a
bone in or boneless shoulder. Bone in
will add 1 to 2 hours of additional cooking time. Rub well with the dry rub,
and place in a 250 degree oven, and allow to cook overnight; about 8 to 9 hours. To check for doneness, use tongs to twist the
meat; it should pull gently apart. If
using the bone in variety, you can twist the shoulder bone, it should come away
easily. Then allow it to cool before
pulling the meat to the desired size pieces.<o:p></o:p></div>
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At this point there are all kinds of uses. For pulled pork sandwiches, dress with your
favorite BBQ sauce and serve on a roll and serve with a classic side of
slaw. Or, simmer in a green chili sauce
and serve in corn tortillas for fun tacos. Or, look for a great Asian BBQ sauce
and serve with steamed rice.<o:p></o:p></div>
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But if 9 hours of cooking is too long for you, it is also great
to slice up and cook on the grill. Using
the boneless shoulder, cut the short way across to create steaks (I like about
¾ of an inch thick). There will be a few
pieces that fall away - those are the chefs nibbles. Rub with the same dry rub, or an Asian five
spice, or event just salt and pepper.
Toss on the BBQ and finish with your favorite sauce. The great flavor of
boneless pork ribs but at half the cost.<o:p></o:p></div>
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One of my most recent inspirations is a pork roast. Cut the roast in half lengthwise and then rub
with fennel, thyme and sea salt. Using
butchers twine tie it into long logs, then roast in a 350 degree oven for about
1¼ to -1½ hours, to an internal temperature
of 145 degrees. For many years the
cooking temp was supposed to be 160 and just last year the USDA lowered the
safe temp to 145 degree. The meat will
still have a blush of pink and the juices will not run clear. I like to pull it at 140 and allow for carry
over cooking to 145. Allow to rest 10 to
15 minutes before carving. You will
never go back to the classic pork loin.
Great carved for a dinner party and just as good for sandwiches the next
day.<o:p></o:p></div>
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From pulled pork to the barbeque, take a new look at a
classic and be creative.<o:p></o:p></div>
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Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com0tag:blogger.com,1999:blog-3253247564388263689.post-35642227664956062682014-03-07T12:00:00.000-08:002014-03-07T12:00:03.897-08:00“Brinner!”<div class="MsoNormal">
<i>Here's my next article from the Petaluma Post, enjoy...</i></div>
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We all rush off to work each day with a granola bar or bagel
in hand. Hardly the best way to start
the day, but most of us do it. Saturday
or Sunday morning you might go out for brunch, but usually we just don’t have
time for breakfast, but why can we only have it in the morning? Breakfast food is great, so why not
dinner. In our house we call it “brinner”. <o:p></o:p></div>
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You get home late from work, nothing is thawed and you’re
hungry. Very likely there is a carton of eggs in the fridge; there are so many possibilities! From a quick scramble to a frittata to French
toast. You can make a real and healthy
(or not) meal, often easier than dinner, and it feels like a treat.<o:p></o:p></div>
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Frittatas are a great place to start. This Italian egg dish can use up many of your
leftovers in the fridge. From chopped
meats to veggies and grated cheese.<o:p></o:p></div>
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<b>Frittata<o:p></o:p></b></div>
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1 Tbsp vegetable oil<o:p></o:p></div>
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6 eggs, beaten<o:p></o:p></div>
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½ tsp salt<o:p></o:p></div>
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¼ tsp pepper<o:p></o:p></div>
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1 oz grated cheese, you can use any you like, parmesan is
great<o:p></o:p></div>
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1 cup of chopped filling<o:p></o:p></div>
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Broccoli, asparagus, potatoes, ham, sausage, mushrooms, and peppers
all make great frittata filling. The
ingredients are endless.<o:p></o:p></div>
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Heat a 10 inch oven proof skillet with 1 tablespoon of
oil. Meanwhile beat the eggs with salt
and pepper, then fold in cheese and filling.
Your pan should now be very hot (not smoking), so pour the egg mixture
into pan, and stir with heat proof rubber spatula for 2 to 3 minutes. Then transfer the pan to a 350 degree oven, and
bake until the center is set. If the
frittata sticks, put it back on the stove top for just a minute of two and
gently release with a rubber spatula.<o:p></o:p></div>
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Some of my favorite combinations are: Potato and Ham with Cheddar,
Mushroom and Asparagus with Chèvre, and Cherry Tomatoes and Basil with Parmesan.<o:p></o:p></div>
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I love a tartine; this is an open faced warm sandwich. And
to make it a bit more, I love to add a fried egg on top.<o:p></o:p></div>
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<b>Tartine<o:p></o:p></b></div>
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1 slice hearty country bread<o:p></o:p></div>
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“Refrigerator Relish” (again anything in the fridge that you
can chop up)<o:p></o:p></div>
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1 oz grated cheese, I recommend Cheddar or Jack<o:p></o:p></div>
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1 egg fried<o:p></o:p></div>
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Brush the bread with olive oil and toast lightly in the oven,
then top with chopped veg and/or meats, then finish with grated cheese. Bake at 350 degrees until the cheese is
melted (about 5 minutes). During this
time cook your egg over easy. Remove the
tartine from oven top with egg. I like
it best served with a lightly tossed salad; to me salad is perfect to cut the
richness of the eggs. It’s best with a
light vinaigrette. By the way, Topsy, a
new restaurant on Kentucky Street has this on the menu; it’s very good.<o:p></o:p></div>
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I love salad with my eggs.
I find that it cuts down on the richness. So whether is this is breakfast for dinner,
or dinner for breakfast, I like a very classic French salad called Salad Lyonnaise.
This is great at any time of day.<o:p></o:p></div>
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<b>Salad Lyonnaise<o:p></o:p></b></div>
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2 strips bacon<o:p></o:p></div>
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1 T olive oil<o:p></o:p></div>
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1 Tbsp sherry vinegar<o:p></o:p></div>
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1 tsp sugar<o:p></o:p></div>
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1 tsp dijon mustard<o:p></o:p></div>
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2 eggs, poached or over easy (my favorite)<o:p></o:p></div>
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1 head frisee lettuce<o:p></o:p></div>
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1 slice toasted country bread<o:p></o:p></div>
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Cut the bacon into ½” pieces, then with olive oil sauté until
crisp. Set the bacon aside, and transfer
the bacon drippings and oil to a mixing bowl, and allow to cool. When cool add vinegar, sugar and dijon, whisk
well. Drizzle ½ of the this as the dressing
over the frisee and toss well. Place the
frisee on the plate, and top with 1 fried egg<o:p></o:p></div>
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Top with cooked bacon and drizzle with remaining dressing,
serve with toast.<o:p></o:p></div>
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When I was growing up I loved corn bread and one item my mom
used to do was cornmeal pancakes. A
basic corn bread recipe (a bit thinner) cooked on the stove top. Think of this with some bacon or sausages for
dinner.<o:p></o:p></div>
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<b>Cornmeal Pancakes<o:p></o:p></b></div>
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1 cup flour<o:p></o:p></div>
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1 cup cornmeal<o:p></o:p></div>
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2/3 cup sugar<o:p></o:p></div>
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1 tsp salt<o:p></o:p></div>
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3 tsp baking powder<o:p></o:p></div>
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1 egg<o:p></o:p></div>
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1 cup milk (add 2 Tbsp more if too thick)<o:p></o:p></div>
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1/3 cup veg oil<o:p></o:p></div>
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Combine the dry ingredients in a large bowl. In a separate bowl mix the wet ingredients.<o:p></o:p></div>
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Add the wet to the dry and stir well. Allow to sit 10 minutes, then check the
thickness for pancake batter consistency; add extra milk if necessary. Heat your pan or grill to a medium heat and scoop
the batter to preferred size. Once
bubbles have formed turn over and cook 2 to 3 more minutes. Serve warm.<o:p></o:p></div>
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And if you have a bit more time, a quiche (also a good way
to clean out the fridge) with a salad it always nice, served warm or room
temperature. So, next time you get home
late, put on your PJs and make some brinner.<o:p></o:p></div>
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Amber Balshawhttp://www.blogger.com/profile/14485877928754920782noreply@blogger.com0