Everything Culinary

Mint Julep

noreply@blogger.com (Amber Balshaw) — Fri, 04 May 2012 21:08:00 +0000

It's Kentucky Derby day tomorrow, which is traditionally time for a mint julep, and May 30th is National Mint Julep Day, it seems like a good time for one. For years I avoided mint juleps, for some reason I thought of them as a thick, creamy, sickly green colored concoction. It turns out I was confusing them with a Grasshopper (which fits that description). But now I love mint juleps!

There are many (many, many) recipes for mint juleps. Some are tall refreshing drinks, others are as strong as any cocktail you could find, some need to be cooked, and others just need a quick stir. I hesitate to even give a recipe for fear of raising the ire of some aficionado. But I like my recipe, and it's easy and adaptable.

Start with fresh mint. Easy to get at the grocery store, and even easier to get out of the yard. Mint is beyond easy to grow, it's a weed! If you like mint juleps and mojitos then I suggest you keep some in a pot in the yard; don't put it in the ground unless you want it to take over. Take 5 or 6 leaves, plus a sprig for garnish. I prefer regular mint, but some recipes call for spearmint.

Muddle the leaves in a glass. I like to add a pinch of the sugar and little bourbon at this point; I think it helps the muddling process to get the most flavor out.

Pour this into a shaker full of ice, add 2 ounces of bourbon, a table spoon of sugar, and an ounce of water. Shake hard.

Strain this into a glass full of ice. Straining is important to get the bits of mint out. Choose either a short glass for an intense cocktail, or use a tall glass which you then finish with 3 or 4 ounces of club soda. Float the sprig of mint on top as a garnish; the garnish is for more than just looks here, with every sip your nose will be in the mint getting all that aroma.

Mint Julep
6 mint leaves
1 mint sprig
2 oz bourbon
1 oz water
4 oz club soda

Some notes about sugar: Using a finer sugar (5x or bar sugar) will dissolve easier. Don't use powdered sugar, it has corn starch in it. You can use simple syrup instead of the sugar and water, just combine equal amounts of sugar and water, either boil it or shake it until the sugar is completely dissolved. Use double the simple syrup for the sugar called for.

Enjoy!

The Greens of Spring

noreply@blogger.com (Amber Balshaw) — Sun, 15 Apr 2012 21:13:00 +0000

Here's my April column from the Petaluma Post:

The brightest season of the year is upon us, when you think of green what do you think of? Trees in bud? The rolling hills? Spring flowers? A chef thinks of all of the fresh young produce that is beginning to hit the markets. Peas, asparagus, spring onions, green garlic, artichokes, tender frilled mustard, the first peek of what is to come.

I love peas! I have been known after a long day to sit down with just a bowl of peas with a bit of butter; sometimes the simple things are the best. But which peas to choose and did you know you can eat the plant too? Pea tendrils are often used in Asian cuisine. Snow peas, snap peas, English peas. Snow peas are thin and flat with the interior seed undeveloped, you will often find them in Asian cuisine and they are a great addition to salads. Snap peas are the midway point, well developed seeds but the pod is tender enough for cooking. This pea is great sautéed or raw, very popular on veggies trays. English peas are the classic pea that you would get frozen in your local grocery. The shell is not edible and only the seeds are edible, thus the term shelling.

Sautéed Pea Tendrils with Shitakes and Garlic
Serves 2
8 oz shitake mushrooms, sliced
2 bunches pea tendrils – the youngest you can find- chop bunches into thirds
3 cloves garlic chopped
4 Tbl vegetable oil
2 Tbl light soy

Heat the oil in a large skillet. Make sure the skillet is about twice as big as you think you need. Sauté the garlic, being careful not to burn it. Then add the mushrooms and continue to sauté, adding additional oil if necessary. When tender, then add the pea sprouts. Turn once or twice with tongs. Add the soy sauce and cover to steam 2 to 3 minutes. This is a great side dish with miso glazed salmon. See my 1/12/2012 blog for the salmon recipe.

Peas pair great with fresh mint, the sweetness of the peas is a classic combination. A simple salad of snap peas with mint and carrot is a great dish to add to the Easter menu.

Snap Pea Salad with Mint
2 lbs snap peas - look for the string less variety or you will need to string each pea
1 lbs julienned carrots- you can also find these prepared in your grocers case
2 stems fresh mint
¼ cup olive oil
2 Tbl champagne vinegar
Salt and pepper to taste

Lightly blanch the carrots and snap peas for 3 to 5 minutes, then ice to chill to stop the carry over cooking. Combine oil, vinegar, salt and pepper into a light dressing. Just before serving shred the mint, and combine all the ingredients. Serve immediately.

Green garlic is another spring joy. The young tender sprouts from garlic often pulled when thinning plant for greater productions. It has the same flavor but not as spicy and pungent, it looks much like green onions. When cutting and preparing use the same techniques as leeks, cutting from the white up into the green as long as it is tender, wash very well for sand. It is a great flavor for soups.

Potato Bacon Green Garlic Soup
3 lbs russet potatoes, peeled and cubed
1 cup green garlic, thinly sliced
2 strips bacon, diced
2 Tbl olive oil
4 cups chicken or vegetable broth
½ cup heavy cream
Salt and pepper to taste

Place oil, garlic and bacon in to a heavy bottom pot, and sauté till the bacon is crisp and the garlic is translucent, browning is ok but be careful not to burn. Add potatoes, cover with stock and bring to a simmer. Cook uncovered till the potatoes begin to fall apart. Then puree with a hand blender. Return to stove, add heavy cream and season to taste.

There is nothing that ushers in Spring like the thin crisp spears of asparagus, the queen of spring. A favorite on the Easter table in my family. With its delicate flavor and taste it is a great pairing with eggs. A simple breakfast frittata is one of my favorites

Asparagus Frittata
Serves 2
½ cup chopped asparagus tips (also a great use for left overs)
4 eggs
½ cup crumbled Chèvre
2 Tbl olive oil
Pinch of salt and pepper

Place the eggs, salt and pepper in a bowl and mix well, being careful not to incorporate too much air. Stir in the Chèvre. Heat an 8” sautéed pan on the stove till hot, add oil, swirl to coat, then add the egg mixture. Using a rubber spatula stir gently just around the edges. As it be gins to set, turn off the heat, top with asparagus, and place in a 350 degree oven for 4 to 7 minutes, till set. A great quick breakfast or serve with a salad for lunch.

Dry Creek Valley - Passport 2012

noreply@blogger.com (Amber Balshaw) — Sat, 14 Apr 2012 18:39:00 +0000

Every year the Dry Creek Valley vineyards (near Healdsburg) have their Passport Weekend (April 28 & 29 this year), a fabulous couple days of great wine and food pairings. Last I checked tickets were sold out, but you can check again HERE to see if more become available. It's a beautiful time of year for a drive in the wine country.

As usual we'll be at Dutcher Crossing Winery, so we hope you can come by and sample all the wonderful food and wine.

Sunday Brunch

noreply@blogger.com (Amber Balshaw) — Sat, 07 Apr 2012 18:53:00 +0000

Can you name this pan?

If you are German or Danish it might be a memory from your past. It's an ebelskiver pan, for making (you guessed it) ebelskivers; a spherical pancake. They are just smaller than a tennis ball, made with a batter similar to pancake or waffle.

I am lucky enough to have 2 pans that have been passed down in my family and they come out for special occaions. I’ll be making my favorite recipe for my family for Easter.

Ebelskiver

1½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

2 eggs, separated

2 cups sour cream

½ cup milk or buttermilk

Oil (to grease the pan)

Sift the flour, baking powder, baking soda, and salt into a large bowl.

In a smaller bowl, whisk together the egg yolks, sour cream, and milk.

Whip the egg whites to soft peaks

Add the egg and sour cream mixture to the flour mixture, fold in the egg whites, and mix till smooth

Heat the ebelskiver pan over medium-low heat.

Place a tiny bit of oil in each mold and spread it evenly around the molds before filling each mold with a spoonful of batter.

Cook until light brown, 2 to 3 minutes. Turn gently with a fork or skewer and brown the other side.

Now the question is jam, powdered sugar or syrup?

Enjoy!

Cruising Down I-5

noreply@blogger.com (Amber Balshaw) — Sat, 07 Apr 2012 18:26:00 +0000

This past week I spent several hours cruising down I 5 to a conference in Fresno. Most everyone will tell you what a long boring drive it can be. It reminds me of being a kid. Our family liked to drive, vacations, day trips or even just to get out. How many kids have heard "put down that book and look out the window." I was taught that there is always something interesting out the window. As we headed down I5 I started naming off the crops on the side of the road. Yes, I learned from 70 miles per hour to pick out the trees, the crops, and even what is in the produce truck ahead of you.

It makes me think that the interest in food was given to me when I was 5 or 6 years old driving to Sacramento to see my grand parents. Looking for tomatoes, corn, peppers and more. I still find myself looking at every tree and field to see if I can pick out the young red tips of apricot trees, or the longer slender leaves of a peach, the shorter leaves of a plum, are they oranges or lemons, onions or garlic...

Don’t forget to roll down the windows and smell the fields. It's like stopping to smell the roses, only faster!

Come Fly with PEP!

noreply@blogger.com (Amber Balshaw) — Fri, 06 Apr 2012 19:09:00 +0000

PEP Housing's big event is coming up in just over a month (click HERE for more info). We'll be catering the event with a great menu.

Fly Away With PEP

Friday, May 4, 2012

Rocking H Ranch

Petaluma California

Pre-boarding Area

Classic Canapés

Gorgonzola with Ham

Horseradish with Cucumber

Worldwide Inflight Meals

Moroccan Chicken

Herbed Couscous

Pitas and Hummus

Spaghetti and Meatballs

Classic Marinara

Caesar Salad, Garlic Bread

Green Chile and Cheese Enchilada

Cilantro Slaw

Chips and Salsa

Caribbean Kabobs

Grilled Shrimp and Pineapple with Bell Pepper

Coconut Rice

Sushi Station

California Rolls

Edamame

French Patisserie

Individual French Style Desserts

Crème Brule Tarts, Cheese Cake Truffle

Cocktail Cookies

Coffee Service

Petaluma Coffee Company

We hope you can all make it!

Hot Chocolate in Paris

noreply@blogger.com (Amber Balshaw) — Sat, 31 Mar 2012 20:14:00 +0000

When planning a trip you can imagine the number of food sites that I visit and the restaurant research that goes into it. One item in pasris that kept coming up was hot chocolate. We are not talking your American cocoa. Theirs is a rich thick decadent but small cup. The surprise was to me was that it was not sweet. It is made with unsweetened chocolate and half and half, even the whipped cream on top is unsweetened. It is served with sugar packets on the side just like coffee, and yes I used 2 of them. It was very good and interesting. I was expecting something very sweet and syrupy, bound to make me just little regretful after drinking it. This was fabulous.

It was hard to mix and keep it all in the cup. I think I need to work on a recipe, obviously Mr PSC enjoyed.

I've read about Parisian hot chocolate repeatedly, and no one ever mentioned this. It makes me wonder if this was just a specialty of this restaurant; with all we ate on that trip, we never did manage to get a cup elsewhere.

Any experience with French hot chocolate?

David Lebovitz book "The Sweet Life in Paris" referred us to this particular cafe (Pâtisserie Viennoise). His Hot Chocolate recipe can be found here, which is obviously not sweet.

Ode to the Irish

noreply@blogger.com (Amber Balshaw) — Sun, 11 Mar 2012 22:12:00 +0000

Here's my March column from the Petaluma Post:

With March upon us it is time to bring out the corned beef to celebrate Saint Patrick’s Day, but wait a minute; the Irish don’t celebrate St Paddy’s Day, just us Americans. But who cares! It’s an Irish-American tradition we all embrace, it is great fun and a good excuse to make a classic New England boiled dinner that we all love. It is easy to write about it now since the 400+ pounds of corned beef have not yet made their way across our stoves here at PSC. By the end of the month I won’t be able to give it away. I really prefer mine in November.

Saint Patrick was a Christian missionary to Ireland in the first half of the 5^th century. Actually a welsh boy who was a slave in Ireland before escaping back to Briton and joining the church, only to return to Ireland as a Bishop, and to be so hailed by the Irish for his good works to become the patron saint of Ireland. That speaks very well of his character, talk about someone with a cross to bear! But he served the Irish people well and true to his calling. Our Irish (from Ireland) friends tell us he is respected and remembered on his day, with a bit of hoo-ha, but they don’t make a party of it, don’t particularly associate corned beef with him either. That’s all us. So enjoy a good old fashioned Irish American holiday!

What is corned beef you ask? To corn something is to preserve it in salt. It doesn’t actually have anything to do with corn. The “corn” refers to the large rough granules of salt they used in the past. The meat was preserved in either a wet or dry method which also tenderized it. Originally the brisket and the eye round were used but today you will often also find bottom round which is a much larger cut. The most popular and common is the brisket, this cut comes from the lower quarter of the cow and is thin and known to be stringy, which makes it a great candidate to be tenderized by corning. It takes best to long slow cooking and needs to be carved correctly for the best results. The brisket will have a fat cap on the top, it is best to leave it intact when cooking, and then remove while carving.

Corned beef is packed with pickling spices; they may be loose with the meat or in a separate packet. If loose it will rinse away when you rinse the meat, it has been in the packaging and added flavor already. You can add additional if you have in your cupboard. If it includes a packet with the meat add to the top of the pot when you boil.

Buying corned beef depends on the use. As I mention there are eye rounds, usually in the deli case and are best for sandwiches, then there is the bottom round, which is quite large at 12 to 15 pounds and good for feeding a big family, and finally there is my favorite, the brisket. A full brisket will weigh about 12 pounds, however you can find it cut into 2 or 3 pieces for home use. It is a triangular piece of meat. The tip of the brisket is usually on the thinner side getting thicker towards the blunt end. This can be helpful if you are short on time. If you are in a hurry and only have an hour or two to cook look for the tip portion, as the blunt end will likely take 2 to 3 hours of cooking.

To serve 4

4 lb piece of corned beef
1 lb new potatoes
1 lb carrots, you can cheat and use baby or peel and cut your own
1 head white cabbage
1 large pot

Open the corned beef package and rinse well. Then place it in a large pot and cover well with water, it will float and that is okay since you will turn it during cooking. Bring the pot to a boil, then turn down to a low boil and leave to cook. For a thin piece 1 hour, for the blunt end approximately 2 to 2½ hours. Make sure there is always in enough water to cover and turn 2 to 3 times. After enough time, test with a fork, which should go in and come out easily. Now add the potatoes and carrots, and boil for an additional 15 minutes, until the potatoes are fork tender. Add cabbage and boil another 5 minutes till all is tender.

Sidebar: Cooking of cabbage- this is very personal; I like cabbage and do not feel the need to cook it to mush, but others expect it that way. You might need to add additional time for your taste.

Gently remove everything from the pot, and cover cabbage, potatoes and carrots to keep warm. Transfer the corned beef to a cutting board for carving; the key is to carve across the grain, it should look like you just cut across a rope. Platter and serve. Our family likes it with a good stone ground mustard.

Enjoy your meal, save the left overs, and now the best part of corned beef --- the Hash! It’s not just for breakfast. Yes that I can eat any time of the year. It is also a great make ahead dish and freezes very well.

1 lb left over corned beef, chopped well or ground

1 lb boiled peeled potatoes
1 lb yellow onions well diced
Additions- diced red bell pepper, diced carrots

Hash is so simple; make it to your liking. Some like a very big and chunky style, some a very smooth patty. I am somewhere in the middle, a good hand chop fits the bill, pieces small enough to get a bit of everything with every bite, but big enough to be recognizable.

In a large skillet heat ¼ cup of vegetable oil, start with the onions, sauté till tender and golden. Add the beef and potatoes, if you like it crisp, stir well and then turn the heat down and step away. Control the urge to stir, instead use a spatula to turn over areas at a time. If necessary finish it the oven till heated through.

Top with the classic poached eggs, and for a very decadent meal think about topping with hollandaise.

Enjoy

Charcuterie

noreply@blogger.com (Amber Balshaw) — Fri, 09 Mar 2012 20:16:00 +0000

Charcuterie is the art of preparing meat, especially pork, such sausages, ham, rillettes and pates.

A small piece of a Charcuterie shop

I just returned from a fabulous trip to Paris, which was a food lovers delight. Everyone laughed that all of the photos were of food! But why were they surprised?

In Paris, they have supermarkets, but most lack the gourmet sections that ours do, but they don't mind at all; every neighborhood has its line of specialty shops that any foodie would love to have. The bakery (both a boulangie for bread and a patisserie for goodies), the cheese shop (fromagier), the produce stand, perhaps a wine shop, the butcher shop, and separate from the butcher is my favorite, the charcuterie (think of the best most gourmet deli ever).

State side when people think of prepared meats they think of bologna and salami, but there is so much more. Pate, campagne, rillette, sausages fresh and dry, made from everything, pork, duck, rabbit, liver... The shops are so full it is hard to choose what to have. One of the best picnics we had was with a rabbit and pistachio terrine plus a classic piece of campaigner with a baguette and some cheese (I could rave about the cheese shops too!)

Next time you are putting out a cheese tray try adding a slice of pate, they make a great pair. See my 2/13/12 blog for more: http://blog.sonomacaterers.com/2012/02/ahhh-paris.html

Pâté is a rich savory mixture of meat of just about any type presented as a te. It can be very smooth like pâté de foie gras or a chunkier country style pâté de campagne. There is pâté en croute, which has a pastry crust.

Rillette is potted meat cooked with herbs in its own fat and then preseved in a dish with a fat layer on top. It is distinct from pâté in that it is more spreadable. It would not hold its shape without the pot, while a pâté does.

While the difference to me has always been so obvious, I've always found it hard to explain, and I can't even find a satisfactory explanation on-line. But Mr PSC described it as ... (and I cringe at this description, but can't say it's wrong)... "pâté is like a gourmet spam, while rillette is like a gourmet deviled ham". Please, please stress the word gourmet in that! :) But just go to your market and look near the gourmet cheeses to find some true pâté and rillette and find out for yourself.

Enjoy,

Tomato Bisque @ Barrel Tasting Weekend

noreply@blogger.com (Amber Balshaw) — Thu, 08 Mar 2012 19:10:00 +0000

We've already had requests for the recipe we paired with Dutcher Crossing Winery last weekend. You also have another chance to try it, and enjoy a beautiful ride through the wine country, this Saturdary and Sunday for the Barrel Tasting Weekend.

Tomato Bisque

½ cup chopped onions
½ cup Olive Oil
1½ tsp. dill weed
5 cups chopped tomatoes
4 tsp. honey
1 ¼ cup heavy cream
Salt and pepper

In a large pot, sauté onions in Olive Oil along with the dill weed for 5 minutes, or until onions are translucent.

Add tomatoes.

Reduce heat and simmer for 15 minutes.

Add honey, and cream.

Remove from heat and puree.

Add salt and pepper to taste.

Enjoy
A

Ahhh Paris

noreply@blogger.com (Amber Balshaw) — Mon, 13 Feb 2012 17:54:00 +0000

Here's my February column from the Petaluma Post:

It has been over 25 years since I have been to Paris, and after several years of planning and saving, the tickets are bought and the reservations are made we will be on our way in a few weeks. I have been into French cuisine for the past several years. It seems that all chefs go back to basics and the classics when seeking inspiration. And let’s be honest what is more romantic than French food for Valentine’s Day.

Charcuterie is favorite item in Europe, but the term has never has gained much ground state side. Although it is actually very popular here, just not with the classic name. Originally it was made with scraps of meats in earthenware dishes or crusts to help preserve them for later times, which we call potted meats. There are two common varieties, chunky and smooth. Pate de campagne (not champagne, there is no “h”) has a course, crumbly texture that is usually made with pork, duck or game meats. The smooth version, pâté de mousse, is usually made with goose, duck or chicken liver. The American versions of these that you know are deviled ham, salami, prosciutto among others.

Classic Charcuterie platter
serves 6
4 oz pate de campagne
4 oz pate de mousse
4 Tbs whole grain mustard
1 apple thinly sliced
4 oz cornichons
Sliced Toasted Baguettes

Pâté is a rich mixture, usually savory, meats and sometimes vegetable. You could also include a rillettes or a confit, which is more of a shredded potted meat, and you could add even more texture to the plate with a sliced dried cured meat, like salami. Notice how the texture moves from creamy to increasingly solid as we move across the spectrum? Finally there are solid cured meats like prosciutto. Mix and match any and all of these to make a nice charcuterie plate. And always include just a little bit of condiment. A little gourmet whole grain mustard, a few cornichons (a small French pickle flavored with tarragon), some baguette, or even a little salad.

Serve with a light green Salad
6 oz greens (1 oz per person)
2 Tbs fresh squeezed lemon juice
6 Tbs olive oil – the very best
Salt and pepper

Salads in France are not a main dish, they are used to accent and fill in; a fresh taste to offset a heavier item. For this reason you should use very fresh and simple ingredients. You will rarely find heavy mayonnaise type dressings.

In the US eggs are often just for breakfast. In many European countries they take center stage at lunch and dinner. From crepes to omelettes and quiches they are a main stay.

Alsatian Onion Quiche
2 Tbs butter
1½ cup thinly sliced onions
1 tsp fresh thyme
1 sheet pie dough
4 eggs
1 cup half and half
½ tsp salt
¼ tsp pepper

Sauté onions and thyme in butter, long and slow till golden brown and caramelized, which take about 20 minutes on low, then allow to cool completely. Place pie crust into a tart or pie pan, lightly dock or prick the crust. Combine half and half, eggs, salt and pepper, blending well. Place onions in pie crust, then pour egg mixture over. Bake on a cookie sheet at 375 degree for 40 to 50 minutes depending on depth. You should be able to cut a thin line and see into the tart without it running.

Thinking of Valentine’s Day, the ultimate dessert was brought to us by the French, Mousse au Chocolat. The translation is chocolate foam. Everyone I know just thinks of it as heavenly. It is a very simple dish with as many recipes as you can imagine. But sometimes the easiest recipes can be the most difficult. I have been making chocolate mousse for over 25 years and have created my own recipe. I will not tell you that it is fool proof but it takes a lot of the guess work out.

Chocolate Mousse
Serves 6
1 cup semi-sweet chocolate chips
2 Tbs vegetable oil
Melt slowly over double boiler or in microwave. Allow to cool to room temperature

1 cup whipping cream

Whipped firm, be careful not to over whip

½ cup egg whites ( about 3 eggs worth)

3 Tbs sugar

Whip egg whites on high, slowly add in the sugar till dissolved and they form soft peaks. If you add the sugar too quickly the crystals will cause it to deflate, and you will have to start over with new egg whites.

Place egg white and sugar mixture in a large mixing bowl. Slowly fold the chocolate mixture into this. Then fold in the whipped cream. Remember to fold not whip. You want to keep as much volume as possible. Place into serving cups and chill or chill in the bowl them pipe or scoop into serving dishes.

Happy Valentine’s Day!
Enjoy

Kunde Estate Winery - Interactive Tasting Experience

noreply@blogger.com (Amber Balshaw) — Sun, 05 Feb 2012 21:42:00 +0000

If you are one of my regular readers you will notice that I did not hit my mark for posting in January. I had the best of intentions but happily we got really busy! One of the exciting things was something new at Kunde Estate Winery.

We cater at Kunde in Kenwood frequently (weddings, tasting tours...); they are great people and are wonderful to work with. I got a call the first week of Janurary that they were looking at bringing in a new style of tasting experience to their tasting room. They asked me to create five hors d'ouevres that would pair with their wines. The idea being that you sit down with a sommelier and experience how to taste wine and recoginize the flavors and scents. Sandrew (from the winery) and I came up with nine different items to pair with wines and then paired it down to the final five.

They are offering this on the weekend by reservation. I hope you will come out and give it try; I think it is a wonderful idea!

Polenta Bars with Blue Cheese and Cherries

Crimini Mushroom and Matos St George Turn Over

Chevre Buttons with Fig and Walnut Tapenade and Honey

Bali BBQ Pork with Jicima Slaw

Braised Beef Short Ribs with Truffle Oil

Camp Dinner

noreply@blogger.com (Amber Balshaw) — Wed, 25 Jan 2012 18:18:00 +0000

Eating healthy can be hard when you're really busy. It's very easy to fall off the wagon when you go out to eat, or even eat at home but just don't want to deal with and reach for the easy option; especially after a long day. But if you can get an easy oven recipe started earlier in the day (when you still have the energy to make good decisions) it can help. This recipe might not be the lowest in calories, but it is better than a lot of alternatives.

I call this camp chicken because it was one of my mom’s favorite dishes when we were camping. We actually had a motorhome and she would put it in the oven when we headed out for the day and have it ready when we retuned. It is also a great recipe for a dutch oven.

Serves 3-4
1 whole chicken, cut up into pieces
1 lbs potaotes, any type, quatered
1 to 2 cans of corn (frozen works well too)
Salt and pepper
Aluminum foil

Use aluminum foil to create a cooking vessel. Lay out two sheets approx. 18” long ontop of each other. Fold edges together to create a double wide size. Place on a cookie pan fold down.

Lay out your cut potaotes in the center
Top with your chicken pieces, season well with salt and pepper
Top with your drained or thawed corn
Fold up foil to create a sealed bag
Bake 300 for 2 hours
Remove from oven
Dinner is served

And kitchen clean up is snap, just recycle the foil and you're done.

Enjoy,

Tilapia Tacos

noreply@blogger.com (Amber Balshaw) — Sat, 21 Jan 2012 18:07:00 +0000

One of my favorite quick and healthy dinners is fish tacos. Then can be made in 15-20 minutes, and are always a crowd pleaser. Lots of flavor, plenty to eat, and all good ingredients.

2 tilapia fillets

½ cup corn meal
Salt and pepper
Pam or other non stick spray

1 cup shredded cabbage
1 lime, juiced
4 Tbl chopped Cilantro
1 Tbl agave syrup
4 corn tortilla

After thawing the tilapia (I usually keep some around, they freeze very well), split in half length wise, which makes 2 perfect portions.

Season with salt and pepper

Spray the tilapia with cooking spray then dredge in corn meal; the spray helps the cornmeal to stick with out adding flour and eggs. It keeps it quite healthy, but with a lot of flavor.

Heat a saute pan, spray again and then saute, approx. 5-7 minutes per side on medium heat.

Combine lime juice and agave to make the dressing dressing. I love to use Agave Syrup as a sweetener; its flavor is very subtle, it mixes well since it is already a liquid, and it has low glycemic index. I often use it in dressing, cocktails, and hubby even uses it in his coffee.

Toss the dressing with cabbage and cilantro to make a slaw.

Warm tortillas

Place one fish “stick” per tortilla

Top with Slaw

Enjoy

Calories approx. 300 per taco - not bad - have two for a healthy light dinner, and even add some extra slaw to the plate for more volume.

Mushroom Bisque

noreply@blogger.com (Amber Balshaw) — Sun, 15 Jan 2012 17:12:00 +0000

This is the bisque we served at Dutcher Crossing Winery for their Winter Wineland event. We've already had several requests for the recipe. So....

This bisque goes well with the richer red wines. The cream on the palate and the touch of truffle oil add an earthy full flavor. Look for the truffle oil at gourmet food stores and often at Trader Joes

2 tsp Thyme
4 oz Butter
4 oz Onions
8 oz Crimini Mushrooms
16 Tbs Flour
5 cup Stock – chix, veg or mushroom
2 cup Heavy Cream
3 Tbs White Truffle Oil

Sauté thyme, butter, onions & mushrooms.
Add flour & cook 2 to 3 minutes
Add stock & whisk well
After it starts to thicken, finish with the heavy cream and truffle oil
May be served chunky or pureed

Enjoy
A

Miso Glazed Salmon

noreply@blogger.com (Amber Balshaw) — Thu, 12 Jan 2012 20:46:00 +0000

Miso glazed salmon is one of our favorite diet dinners (well it's a favorite, period). This can work well with any fish, but I usually go with salmon, although the Miso Glazed Sea Bass at Yank Sing's is to die for.

2 - 6 oz salmon fillets

2 Tbl white miso paste
2 Tbl brown sugar
1 Tbl low sodium soy

Season salmon fillets and sear till golden brown

Place skin side down in oven proof pan or cookie sheet
Heat over to 300

Combine miso, sugar and soy mixing till it becomes a paste
Spread over the top of each salmon fillet

Bake approx. 12-15 minutes till cooked through
Turn on the broiler
Broil till just golden 2-3 minutes

Serve with sautéed greens. Pea sprouts are my favorite sauteed with garlic and shitake mushrooms, but any hearty green works well... spinach, chard, kale...

The fish is wonderful and pairs exceptionally well with the greens. I don't think I have to explain why this is also a healthy choice.

Enjoy
A

Parmesan Roasted Cauliflower

noreply@blogger.com (Amber Balshaw) — Tue, 10 Jan 2012 17:32:00 +0000

While eating light, one of our favorite dinners is steak and veg. It's simple, and lean meat and lots of vegetables is perfect if we're trying to shed a few pounds. We eat a lot of broccoli and asparagus; we try to avoid the traditional baked potatoes or fries, they are great, but not our friend. Last night I found a great new recipe; easy and remarkably good, it almost makes up for the lack of fries.

First new recipe of the year:

Parmesan Roasted Cauliflower

Serves 2
1 head cauliflower
4 T olive oil
4 T parmesan cheese
Salt and pepper

Break cauliflower up into florets

Toss with olive oil, then parmesan , salt and pepper

Layout in a single layer on a cookie sheet

Bake at 400 for approx. 15-20 minutes till tender

Health aspects
By using a stronger flavored cheese you can use less, and in this instance a little goes a long way. Roasting is a great way to cook using less oil, and brings out a richer flavor, especially compared to steaming. Cauliflower is a great filling vegetable with a good texture (remember, vegetables have texture, if they don't, they are over cooked).

Ham & Beans

noreply@blogger.com (Amber Balshaw) — Sat, 07 Jan 2012 17:44:00 +0000

We had a beautiful ham for Christmas and nibbled on it through the new year. I was able to work the ham bone into the healthy eating with a batch of pinto beans. Add a salad and a piece of cornbread and you've got a heathly, filling and good dinner.

1 cup rinsed pinto beans
1 ham bone, you could also use a ham hock
2 carrots, peeled and dice
4 celery stalks, diced
1 onion, diced
2 bay leaves
1 tsp dried thyme
4-5 cups vegetable stock

Traditionally you would soak the beans overnight, I however did not have the time. But not to worry; as you may know soaking swells the beans slowly, which provides for a better presentation, but if don't mind them breaking a little bit, then boiling is just fine.

Place all ingredients in a 3 qt sauce pan
Bring to a boil then simmer over medium heat till tender- approx. 2 hours
Add additional water if necessary
When tender remove ham bone or ham hock and bay leaves
Finish with salt and pepper to taste

Beans are a great addition to the diet. They are filling and full of minerals and fiber and rich in protein.

If I've got you enthused about beans and you would like a bit more, try these past blogs:

-Several Recipes: http://blog.sonomacaterers.com/2011/10/great-northern-white.html
-Black Bean Chili: http://blog.sonomacaterers.com/2010/11/kunde-black-bean-chili.html
-White Bean Soup: http://blog.sonomacaterers.com/2010/01/winter-wineland.html

Healthy Not Boring

noreply@blogger.com (Amber Balshaw) — Sun, 01 Jan 2012 17:00:00 +0000

Here's my January column from the Petaluma Post. I usually wait until mid-month to re-publish their articles, but this one is the start of a series this month. It's that time of year when we try to make up for what we ate over the holidays. Hubby says he's a spoiled dieter; I don't like my food to be bland or boring, so he gets a rather gourmet treatment for a diet. So the theme this month is what makes a good meal and what makes a healthy meal and how they fit together. There will be lots of recipes, too. I'll aim at writing 2 or 3 per week to keep your menus fresh for the whole month. Enjoy...

Pumpkin pie, stuffing, Christmas cookies, if you are anything like me just the thought of foods that are rich and sweet are probably not sounding too appetizing this time of year. As we head into January everyone has had their fill of treats and goodies, time to get back to basics. Whether you are hitting the gym or just trying to eat better, here are a few hints from my kitchen. Healthy cuisine or “diet food” does not have to be boring or bland.

Roasting and Grilling vs. Sautéing

I love butter, there is no question, but when trying to cut back on the fat I often turn to other forms of cooking that don’t require so much fat. Taking the time to roast meats adds an extra layer of flavor from caramelization that can make up for the loss of butter you would have used sautéing. This caramelization (despite the name) does not need any added sugar, it just takes advantage of the natural chemistry of the meat to bump up the flavor. You could also brave the chilly weather and turn on the barbeque, even just searing your meats and veggies on the grill and finishing them in the oven will add that extra flavor. But no BBQ sauce, yummy, but often with lots of sugar and fat; instead try a dry rub. Our most popular dry rub at the catering company is:

PSC’s Signature Dry Rub

1 cups Brown Sugar

½ cup Kosher Salt

2 Tbl Paprika

2 Tbl Chili Powder

2 Tbl Black Pepper

2 Tbl Granulated Garlic

2 Tbl Granulated Onion

2 Tbl Italian Seasoning

1 tsp Cayenne

Just mix all the ingredients together. Stores well in an air tight container.

Change up the vegetables to keep the plate full and bright

It is the middle of January and all of your favorite summer vegetables are not around, but look for something new and bright, they may cost a bit more but your saving money not eating out. Buy the beautiful red bell pepper, try some purple carrots, use a variety on the plate. Color adds eye appeal and you know they say that you eat with your eyes first. Don’t use just one vegetable on your plate, make a couple separate vegetable dishes; perhaps replace a starch with another veg. Also think about a different cooking method, for instance roasting cauliflower is incredible.

Roast Cauliflower

1 head of cauliflower, cut into florets

2 Tbl olive oil

Salt and Pepper to taste

Toss the florets with olive oil, salt and pepper, layout a single layer and roast at 350 degrees for 18 to 20 minutes until golden and tender. Very good.

Switch to whole grains, avoid the whites

We have been hearing this for years now, and it really is true. Whole grains take longer to breakdown so you will feel fuller longer, and your blood sugar will be more stable. They take more time to cook and in our busy world you might not have time to simmer barley for an hour, but I often will cook grains on my day off and just have them on hand in the fridge to reheat during the week. With the heartier texture they also reheat better than rice or pasta. If the day has been really hectic you can also just add them to a quick can of soup to make it hearty enough for meal.

Barley Risotto

Barley preparation

Simmer 1 cup of barley in 3 cups of water or stock for approximately 50 minutes, till tender. This can be done up to 5 days in advance and refrigerated.

Rosemary Barley Risotto with
Thai Grilled Chicken and Broccoli Florets

2 cups pearly barley (prepared)

2 cloves garlic

1 small onions (diced)

1 Tbl olive oil

1 lb mushrooms (sliced)

2 sprigs thyme

1 cup rich chicken or mushroom stock

Sauté onions, garlic, mushrooms and thyme in olive oil. Add the barley and stir well. Then add in the chicken stock ¼ cup at a time and allow to reduce. Repeat until barley is tender and creamy. The total cooking time is about 15 minutes.

This column is the beginning of a set of blogs I’ll be posting throughout January for the healthy gourmet. See my blog two or three times a week this month for fresh ideas. Blog.SonomaCaterers.com. I’m already looking forward to some miso-glazed salmon, and tilapia tacos, and my almost savory instead of sweet black cocoa cookies; all good choices for this time of year.

An apple a day, it’s true. Try adding one in approximately 1 hour before your major meal to help offset eating too much from being overly hungry. But remember to keep up the creativity; if you are going to eat healthy and want it to last, you need good food and an ever changing variety.

Holiday Hors d’oeuvres

noreply@blogger.com (Amber Balshaw) — Thu, 15 Dec 2011 18:21:00 +0000

Here's my December column from the Petaluma Post:

Have you been asked to bring an hors d’oeuvre to a friend’s party, or are you planning a houseful of family? This year I put together a collection of recipes to help with your party plans. I specialize in catering but know that it is not right for every event. Maybe you are just having a couple of friends over or you want a few minutes in the kitchen to play. This set is created for the busy person to be able to make without dedicating the a big piece of the day to the kitchen.

Pesto Pine Nut and Parmesan Pin Wheel

These pinwheels are one of our most popular hors d’oeuvres. They are great to do ahead of time; you can roll and freeze for up to 30 days. Another great combination for this time a year is to substitute cranberry and blue cheese!

vegetarian and kid friendly - Yields 36
3 sheets puff pastry
1 c thick pesto
1 c grated parmesan cheese
1 c pine nuts
1 egg

Lay puff pastry out to thaw
Combine pesto, pine nuts and parmesan to create a paste
Divide and spread between the three sheets, leaving 1” lip
Whisk egg with 2 T water, brush on lip of puff pastry
Roll pesto inside sealing at the lip
Place in freezer 2-3 hours to firm up, wrap and store up to 3 weeks
Remove from freezer allow to soften 10-15 minutes till you can slice without smashing
Place on baking sheet, 2-3” apart
Bake at 350 till golden brown

Yam Rounds with Hummus and Caponata
These are a recent addition to our menus. Yam rounds are a great stepping off point for a gluten free hors d’oeuvres and can be vegan too!

Vegan – Yields 36
2 lbs garnet yams, approx 1” in diameter
2 T olive oil
Salt and Pepper to taste
1 C prepared Hummus or Chèvre
1 C prepared Caponata or Tapenade
Wash yams, leave skins on
Cut ¼” thick sliced
Toss with olive oil, salt and pepper
Lay out single layer on a cookie sheet
Bake at 350 for 15 minutes, turn and bake approx. 10 more minutes
They should be golden brown but tender
Allow to cool
Top with 1 t Hummus or Chèvre
Finish with ½ t Caponata or Tapenade

Fudge Puff Tarts
This is a great quick sweet bite that you can keep handy to make anytime

Special equipment: 2 mini cup cake pans
2 sheets puff pastry
1 c sweet and condensed milk
1 c chocolate chips
2 T butter

Cut puff pastry into 1½” squares
Press lightly into cup cake pans
Melt butter, stir in chocolate chips till melted, add in sweet and condensed milk
Place approx. 1 T per tart
Bake 350 for 20-25 minutes till golden

Spiced Candied Nuts
These are too good to keep the extra around the house. Fortunately they make a great gift with the addition of a little packaging.

Serves 10 to 12
1 lbs any kind of nuts
2 C sugar
2 C water
1 T cumin
2 t salt
2 t paprika

Bring water and sugar to a boil
Add nuts, bring to a boil and boil for 7-10 minutes
Drain completely
Place nuts in a bowl add in seasonings (you can get creative)
Toss to mix
Lay out on a lightly oiled cookie sheet
Bake 15-20 minutes till golden and crunchy, stirring a couple of times

Olive Cheese Pull Apart Bread
1 Bag of Fresh Pizza Dough, approx. 12 oz
1 c olive tapenade or roasted red peppers
1 c pizza blend cheese

Allow pizza dough to warm to room temperature
Place on lightly floured surface
Gently press to approx. ½” thick
Dust to remove excess flour
Use a pizza wheel or bench scraper cut dough into ¾” pieces or smaller
Place in mixing bowl with toppings
Toss lightly
Place in baking containers, mini muffin, muffin, bundt or loaf pan
Allow to rise 45 minutes
Brush top lightly with butter before baking
Bake appropriate to container (12-15 min for mini, or 35-45 min for loaf)

Rosemary Roasted Grape Focaccia with Blue
1 Bag of Fresh Pizza Dough , approx. 12 oz
1 c crumbled cheese, blue, feta or chèvre
1 large sprig rosemary
1½ c grapes cut in half
¼ c olive oil
Salt and pepper

Allow pizza dough to warm to room temperature
Very lightly oil a baking sheet
Turn pizza dough out on to baking sheet
Gently work till it covers the entire sheet
Allow to raise 45 minutes lightly covered
Using your fingers dock the dough lightly
Toss grapes with rosemary and olive oil
Sprinkle generously over dough
Finish with crumbled cheese and salt and pepper
Bake 15-20 minutes till golden

Enjoy!
A

Fruitcake - The Good the Bad and the Door Stop

noreply@blogger.com (Amber Balshaw) — Sat, 10 Dec 2011 20:14:00 +0000

Yes we are talking fruitcake, but you don’t need to be afraid. There is such a thing as a good fruit cake.

Fruit cake is an international dish with almost every country having their own variety. In the Bahamas it is soaked in rum and has pineapple in it, the Germans have what they call "stolen" which is a dryer fruit cake that does not store well, the Italians have "panetone" which is similar to brioche, and the list goes on and on. With different cultures and times attributing different uses, superstitions, and popularity to it. Fruit cake is still often used as a wedding cake in both England and Australia; it was the original grooms cake, it was sent home with the guests as a journey bread that they could eat on the long ride home. It is also said that if a girl puts a piece of grooms cake under her pillow she will dream of her future groom. During the Victorian era, no proper tea time, any time of the year, would be complete without fruit cake. Others saved the fruit cake to eat in the Spring, the last of the previous years harvest, as good luck for the new crops. And it goes on and on.

The fruit cake that most usually feared, degraded or launched from special cannons is a recipe from England. A very dense spiced cake that is made with candied fruit and nuts and stored for months. The idea of the cake was that it could be made during the summer months when fruit was available and stored till the cold winter months to have a special treat. The sugar preserves both the fruit and the cake, making it ideal for this. Soaking in alcohol can give it a shelf life of years. But what went wrong? Why is it reviled by so many, but loved by so many others? Over the years the use of out dated products, such as suet instead of butter, didn't account for changing tastes; other products changing, such as candied fruit (fruit simply dried and boiled in sugar) becoming the scary neon colored stuff it is today. All this, plus a lot jokes over the years, gave fruit cake a very bad reputation, but fruit cake lovers will tell you there are plenty of recipes that make wonderful fruit cake.

Mr PSC thinks fruitcake is okay, but loves my Mom's recipe. My family has a great fruit cake recipe that mom found years ago. Gone are the bright red candied cherries and pounds of dried citrons. Instead there are lots of nuts and dried fruit, which is really closer to some of the more ancient recipes. Our drying methods give us a much better quality of dried fruit than you could get in the middle ages when candied fruit cake was introduced. Beside that long shelf life is irrelevant to us.

Batter (classic pound cake)

1 pound butter
1 cup brown sugar
1 cup molasses
12 eggs
1 pound flour
1 tsp salt

Cream the butter with the brown sugar, add molasses, then beat in eggs and finish with flour and salt.

Notice the Fruit/Nut to Batter ratio
Just enough batter to hold it together

Fruits and Nuts (approximately 16 cups)
1 pound blanched almonds- chopped (about 3 cups)
½ pound pecans (about 2 cups)
¼ pound walnuts (about 1 cup)
2 pounds golden raisins
1 pound dried currants
1 pound dried apricots (chopped)
2 pounds dried cranberries
1 cup dried or candied pineapple

Glaze

½ cup brandy (or rum, or whiskey, or any full bodied spirit)
1 cup apricot jam

Fold the fruits and nuts into batter, it will barely hold all of them. Then pour it into a well greased or papered loaf pans, I recommend mini pans if you have them.

Bake at 275 degree for 25 minutes in the mini pans, or for 1 hour in full size loaf pans, until a tooth pick comes out clean. Turn cakes out on to a cooking rack, then turn right side up.

While the cakes are still warm, melt the apricot jam with the brandy, and brush over cakes, repeat every 10 minutes till all the glaze is absorbed.

Allow to finish cooling, then wrap and store in an air tight container.

Yields 4 - 2.5 lbs. loaves (4x9)

Enjoy!
A

Christmas Menu 2011

noreply@blogger.com (Amber Balshaw) — Fri, 09 Dec 2011 18:07:00 +0000

Here's our special Christmas dinner menu for this year, you can also find it and the ala-cart verson on our website at http://www.sonomacaterers.com/Holidaymenu.htm

Herb Roasted Turkey $190

Honey Glazed Spiral Ham $208

Herb Rubbed Prime Rib $223

Choice of 3 Sides

Gorgonzola Stuffed Pears with Pecans

Roasted Brussels Sprouts with Prosciutto and Pignoli

White Cheddar Scalloped Red Potatoes

Yukon Gold Mashed Potatoes with Roasted Garlic

Cranberry Pecan Stuffing

Accompanied with

Arugula with Almonds & Sherry Vinaigrette

Roasted Winter Fruit Compote

Mushroom Gravy or Turkey Gravy

Dinner Rolls

Choice of One Dessert

Cranberry Apple Streusel Pie

Chocolate Decadence Torte with Raspberry Sauce

Individual Pumpkin Pie Puffs (8 per order)

Assorted Petite Pastries and Cookies

Please have your order in by

Noon on Monday, December 19th

Order pick up is December 24th before 2pm

All orders will be picked up cold. Heating instructions included.

707-769-7208

Just Stuff It

noreply@blogger.com (Amber Balshaw) — Sat, 19 Nov 2011 17:46:00 +0000

Here's my November column from the Petaluma Post, enjoy:

In my family when thanksgiving rolls around the stuffing is just as important as the turkey, truth be told, probably more popular. America being the melting pot that it is, our thanksgiving tables showcase some of this diversity in the most traditional way. Stuffing is the perfect canvas for the flavors of the world. From nuts and fruits to exotic spices this holiday shows them well.

In my family, the Runge side, the traditional stuffing is a classic bread stuffing. Lots of celery and onions with plenty of sage. It is baked in the turkey with extra crusties along the legs. The other night we were discussing which was the best- the crunchy or the soggy part; I could not decide they are both so good. But whichever way you like it, it reflects the Germanic origin of much of the county. From my time in Austria I recognize this recipe is very similar to bread dumplings from Germany - my family heritage.

“Traditional” Stuffing

Stuffs a 12 to 14lbs turkey
1 loaf simple white bread - cubed
2 yellow onions - diced
1 small head celery - diced
2 sticks butter
2 Tbs dry rubbed sage
3 eggs
Salt and pepper to taste
2 to 3 cups chicken or turkey broth

Sauté onions and celery in butter with the sage till tender. Place bread cubes, sautéed vegetables and eggs in a large mixing bowl. Add broth till soft, then season with salt and pepper. Stuff into a rinsed turkey cavity. The just a standard roast of the turkey.

In Mr. PSC’s family, from the Otis side of the Balshaw side, there is a potato stuffing that I have come to love. Part of their heritage is from French Canada and shows in this recipe for Tourtiere. Traditionally this is meat and mashed potato baked in a pie pan with two crusts and served as a main dish. But his Granny (or perhaps her Granny) decided it would be better used for stuffing a Turkey. That is his family’s tradition.

Tourtiere Stuffing

1 lbs breakfast sausage - browned
1 yellow onion - diced
2 lbs Russet potatoes - peeled & boiled
1 Tbs dry rubbed sage
¼ tsp cinnamon
¼ tsp nutmeg
Salt and pepper to taste
1 to 1½ cups chicken stock

Boil the potatoes till fork tender, then drain and allow to cool slightly. Brown the breakfast sausage and break up with a fork, and remove from the fat. Add diced onions and spices to fat, sauté till tender. Mash the potatoes, add the onions and spices, then season with salt and pepper. Add chicken broth as necessary for texture. Place in a rinsed turkey or bake in a pie pan (with or without crust) on the side.

You might be wondering about the difference between dressing and stuffing. The only real difference is geography. Northerners call it stuffing, while Southerner’s prefer dressing. One of the most used components in southern dressing is corn bread. Not what most of us consider corn bread, but a denser version that is cut and laid out to dry. Corn bread has a much crumblier texture so the stuffing is much softer.

Cornbread

make up to 2 days in advance
2 cup yellow cornmeal
2/3 cup plain flour
1 tsp salt
4 tsp baking soda
1 1/3 cup milk
2 eggs - beaten
6 Tbs veggie oil

Mix the dry ingredients, add the wet ingredients, then bake in a 9 x 13 pan for 20 to 25 minutes at 350 degrees. Allow to sit out and dry for 24 to 48 hours.

Corn Bread Stuffing

1½ cup celery - chopped
1½ cup onion - chopped
4 Tbs butter
3 cups turkey or chicken broth
1 tsp sage - ground

Sauté the onions and celery in butter, add sage, then add to the crumbled cornbread. Add liquid to soften. Now it is ready to stuff in your turkey and roast.

Many of you out there might have the addition of a vegetarian to your Thanksgiving table. The question is what to serve that they will enjoy. What about stuffing a pumpkin? Small sugar pumpkins are perfect for this. When choosing your pumpkin make sure that is labeled as a cooking pumpkin. Choosse one medium size and free of blemishes, wash, cut off the top approximately a third of the way down. You will need to scoop out the seeds and string, the rub the interior lightly with salt and pepper before stuffing.

You can use the pumpkin as an extra vessel for more stuffing (more stuffing is always great), or make it a dish of its own, with another stuffing.

1 can garbanzo beans - drained

2 small tart apples - chopped 1” pieces
1 small onion - diced
4 stalks celery - diced
4 Tbs butter (or olive oil if vegan)
4 cups (or less to fit) diced butter nut squash
1 tsp dried thyme

Sauté the onions and celery in butter, add thyme to release the flavor. Mix all ingredients together. Place in hollowed pumpkin, and bake uncovered at 350 degree for 45 minutes to 1 hour testing stuffing and pumpkin with a knife till tender. Enjoy

COTS Breakfast / Broccoli Cheddar Bake

noreply@blogger.com (Amber Balshaw) — Sat, 19 Nov 2011 17:20:00 +0000

We catered the COTS breakfast for 600 this past Wednesday. Breakfast was on the table at 7am and the whole event went off quite nicely. For the event we create a Broccoli Cheddar Bake, which is a dense breakfast casserole that can hold on to its heat and texture during the 20 minutes it takes to plate up 600 meals. We've had several requests for the recipe, so enjoy...

Broccoli Cheddar Bake
Yields 1- 9x13 pan

1 red bell pepper diced

1 small onion diced
1 broccoli crown, blanched and chopped medium
2 T vegetable oil
1 c grated sharp cheddar cheese
3 c frozen shredded hash browns
1 c milk
4 eggs
2 c biscuit mix

Saute onions and peppers in vegetable oil till tender

Fold together with broccoli, potatoes and cheese
Mix milk, eggs and biscuit mix together
Pour over potato mixture
Bake 350 for approx. 45 minutes to 1 hours

Santa Barbara

noreply@blogger.com (Amber Balshaw) — Sun, 06 Nov 2011 22:20:00 +0000

With wedding season slowing down, I was able to get out of town for a couple of days. A nice drive down the coast to Santa Barbara. Mr PSC went to college there and we had our first apartment on campus. I was the pastry chef at the Ojai Valley Inn and Country Club. We walked the campus, looked up our old addresses and enjoyed the area. Back in those days, as college students and newly weds, there was not extra cash to enjoy the many great restaurants.

This time however we took full advantage! Hubby booked us a great room at the Canary Hotel, a wonderful boutique hotel, just 4 stories with a pool and lounge on the roof, and a nicely appointed restaurant/bar off the lobby. An old building beautifully restored and modernized just enough. The first evening there the restaurant was closed (for a special event) so they opened the bar by the pool to watch the sunset from the roof top; great way to start a vacation.

That evening we decided to walk down State street, the main shopping district. After talking with our waitress on the roof top - always ask your servers where they go, they know the best spots - we headed out to her first recommendation, after strolling through the farmers market that just happened to be going on in the middle of State street.

Our first stop was Blush, a great night club and bar with patio seating in the perfect weather. We love to sit at the bar to watch the cocktails being made. They had an extraordinay tuna tartar that was drizzled with white soy, it truly was finger licking good. Jim tried a Basil Strawberry Martini with Balsamic Glaze, The strawberries had a perfect flavor and the basil came out in just a touch of the nose. The hint of balsamic balanced out the sweetness. Sitting next to us was a local couple enjoying the same sort of evening, who recommended our next stop Intermezzo. Only a block off State street, but hard to find if you don't know about it. The cocktails were well made, but the star of the show was the Seared Foie Gras with Plum Tartine and Saffron Ice Cream... OMG!