Cycling Road Warriors and Ravenous Wine Tasters

My husband and I have just returned from ten fabulous days of traipsing around the southwest. It was time for us to unplug and simply go where we wanted to go and see what we wanted to see. We loaded up our car with our bikes hitched onto the back and headed west with the intention of going until we hit wine or the Pacific ocean, whichever came first (the wine).

Detaching and being a little less connected to our cell phones and computers was liberating, seeing a little piece of the world at sixty-five miles an hour was refreshing and enlightening, riding bikes through the streets of San Francisco and zipping through traffic like crazed bike messengers was exhilarating and fun, having a picnic on the beach at sunset was romantic and sweet, and seeing family and friends along the way was meaningful and important. Briefly leaving our day-to-day world behind, we went on an adventure with little more than a general direction (west) as our guide, we just up and left one Sunday afternoon.

The first night was spent in Park City where we woke to crystal clear blue skies and sixty-five degree weather that felt delicious to us after spending weeks in upper nineties heat. Before getting back on the road, we took a spin around on our bikes and had a hearty breakfast sitting outside under the red umbrellas at the Bridge Cafe & Grill.

Next on the agenda, Sonoma, California.

With rolling hillsides patch-worked with vineyards, residential streets lined with charming Victorian houses with gardens displaying roses the size of jumbo latte cups and a culinary scene to satisfy any craving, Sonoma is as much a feast for the eyes as it is for the palate.

Gundlach Bundshu, the oldest family owned winery in Sonoma that was established in 1858 was the first stop on our wine tasting tour.

They are known for their red wines, however, we also enjoyed the Gewürztraminer which was crisp and surprisingly dry. Gundlach Bundschu's premier wines are also known for their unique series of labels that feature either historical works or pieces commissioned by the Bundschus.

The first of these labels was designed in 1981 by renowned artist Chuck House. More recent labels have highlighted the harvest contributions of Mexican Americans, transportation and the American landscape.

The tasting room and a lovely red to sample. Can you taste the cherries? Chocolate? Tobacco? Ah, I just taste wine...

We took a break from sipping and grabbed some lunch in the town square and then made our way over to Raven's Wood which is just up the road from the town center.

Next stop, Chateau St. Jean.

The grounds at Chateau St. Jean were gorgeous with a European ambiance. The gardens were spectacular, the tasting room was quite beautiful and grand, and the staff were friendly and very knowledgable.

Now back at home in Colorado, we cracked open a chilled bottle of Gundlach Bundshu Gewürztraminer and paired it with a fresh heirloom tomato tart, an Italian bean salad and a green salad with homemade croutons. It was a perfect light summer meal.

Fresh Heirloom Tomato Tart

For the crust:

2 cups all-purpose flour
3/4 cup of unsalted butter (1-1/2 sticks) cut into small pieces
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
2-4 tablespoons cold water

In a food processor, pulse the flour, butter, Parmesan and salt until it resembles a coarse meal. Drizzle in ice water, one tablespoon at a time, just until it holds together. Roll the dough into two balls and wrap in plastic wrap. Chill for 30 minutes to an hour.
Roll the dough into a 12" diameter circle, press into tart tin and then cut the excess off of the edges. Lightly prick the bottom of the tart with fork and place in the freezer for ten minutes. Carefully, line the filled tart tins with parchment and fill with weights.
Bake in a 400 degree oven for 18-20 minutes. Remove from oven and carefully remove parchment and weights and then continue to cook for an additional 10 minutes or until the crust begins to get a golden hue to it. Remove from oven and cool completely in the tart tin on a rack. Remove the crust from the tin once it is cool and transfer to a plate or platter.

For the pesto:
2 cups packed fresh basil leaves
1 garlic clove, peeled and sliced
1/4 teaspoon kosher salt, plus extra for sprinkling on tart
1/2 to 2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan

Optional: 1/4 cup toasted pine nuts

In a blender or food processor, pulse the basil, garlic and 1/4 teaspoon of salt until finely chopped. With the machine running, slowly add the olive oil until the mixture becomes a smooth paste. Add the Parmesan and pulse until combined. Season with salt and pepper to taste.

To assemble the tart:

2-3 assorted heirloom tomatoes, sliced in thin rounds
2-3 ounces chevre style goat cheese, crumbled
Fresh basil leaves for garnish
Balsamic syrup or a great aged balsamic vinegar

Using a spatula, spread the pesto over the cooled crust. Add a layer of the crumbled goat cheese (if you're having a difficult time crumbling the cheese, place it in the freezer for ten minutes or so and then use a fork to scrape off crumbles).

Arrange the tomato slices on top of the pesto and cheese, sprinkle with kosher salt and garnish with sprigs of fresh basil. Cut the tart into wedges and serve with balsamic vinegar to drizzle over the top.

Enjoy!

Summer Salted Pound Cake with Lavender Lemon Curd

Summer is officially here and the heat is definitely on.

I love the colors of summer...

The flowers, the ocean, the playful mood that the extra shot of sunshine and vitamin D puts us in.

Hanging at the beach, barbeques, family gatherings and hearing all of the kids in the neighborhood playing outside...

and cold frosty things that melt in the summer heat before I can finish them.

And fresh lemons pulled straight off the tree.

Here is a rich and tart dessert that makes a great addition to an afternoon tea or a lovely end to a summer dinner.

Happy summertime!

Enjoy!

For the lemon curd, follow the recipe here and add 1 tablespoon of dried lavender blossoms along with the zest and follow the recipe as directed. Strain the mixture to remove the blossoms and then chill.

Salted Pound Cake

INGREDIENTS
1 pound (4 sticks) butter, plus more for the pans
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more to dust the pans
1/2 teaspoon coarse salt, plus a little extra for sprinkling
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F.
With an electric mixer, cream butter, sugar and vanilla together. Add eggs, one at a time, beating after each addition.

In a separate bowl mix together the flour, salt and baking powder. Slowly add the dry ingredients to the butter and sugar mixture, alternating with milk. Pour into greased and floured pans ( I used a jumbo muffin tin which makes 6 cakes and 3 mini loaf pans, but you could use 2 standard loaf pans too), sprinkle tops with a pinch or two of the salt and bake for 45-50 minutes for the mini loaf tins and muffin size and 1-1 1/4 hour for the standard loafs or until a toothpick inserted into the center of the cakes comes out clean.

Serve slices of pound cake topped with a spoonful of lemon curd and fresh berries.

Almond & Lemon Curd Torta Capri

Like Limoncello, this torta reigns from southern Italy. It is simple and satisfying as a dessert served with a dollop of lemon curd on the side or afternoon treat served with a spot of iced or hot tea.

Almond & Lemon Curd Torta

For the lemon curd:

INGREDIENTS
3/4 cup sugar
1 egg yolk
3 large organic eggs
1/2 teaspoon vanilla
2 large lemons, juiced (a little less than 1/2 cup)
Zest from 2 lemons (1 heaping tablespoon)
4 Tbsp. unsalted butter
Pinch of salt

DIRECTIONS
In a heavy bottomed saucepan, whisk together sugar, eggs, egg yolk, lemon juice and zest over low to medium heat. Keep whisking while the mixture heats for about 3-5 minutes until it begins to thicken. Turn off heat and add cold butter in by the tablespoon while continuing to whisk until all of the butter is incorporated.

Place the curd into a glass bowl or container and cover.* Chill for least 4 hours or overnight.

* Do not cover with plastic wrap allowing wrap to touch the curd. While this practice recommended in many recipes, it contaminates the curd with chemicals from the wrap. Simply cover the container with lid, parchment, or foil and allow the curd to form a “skin” as it cools and then remove the thin top layer before using.

To make the Torta:

INGREDIENTS
1 1/3 cup sliced almonds
1 cup blanched almonds, lightly toasted
2 cup organic all-purpose flour ( I like King Arthur Organic Unbleached Flour)
2 tsp. baking powder
3/4 tsp. salt
2 sticks of organic unsalted butter, room temperature (16 tablespoons)
2 cup sugar
2 teaspoons vanilla extract
2 teaspoons almond extract
6 large organic eggs, room temperature
Confectioner’s sugar for dusting

Preheat oven to 350°F.
Butter the bottom of a 9-inch round springform pan and line the bottom with a circle of baking parchment and butter the paper. Sprinkle and gently press half the sliced almonds against the bottom and sides of the pan. Put the pan in the freezer while you prepare the rest of the ingredients.

In the food processor combine the blanched toasted almonds, flour, baking powder and salt. Process for 15-20 seconds, until finely chopped.
In a medium bowl beat the butter, sugar, vanilla extract and almond extract for about 2-3 minutes, until creamy and light colored.

In a separate bowl, beat eggs with the mixer for 5 minutes until thick and frothy.

With a fork mix the almond and flour mixture into the butter mixture until blended. Add beaten eggs and stir until just smooth.

Transfer into prepared pan and smooth into an even layer. Spoon 1/2 of the lemon curd on top of the batter to about 1/2-inch from the side of the pan in an even layer. Sprinkle the remaining sliced almonds over the top of the batter.

Bake for 50-55 minutes until the cake tester or toothpick inserted in the center comes out almost clean. Cool in the pan until warm to the touch. Before removing from pan, run a thin-bladed knife around the edge of the pan to loosen the sides. Peel off the parchment paper from the bottom and dust the torta with confectioners’ sugar before serving.

Serve with the remaining lemon curd.

Abraham and his Yogurt Maker

Yogurt...I wondered if I could make it without all of the gadgets, making it the old fashion way. Let's face it, back in 1500 BC they weren't making yogurt with electric yogurt makers.

I remembered my mother making it back in the seventies and I recalled the taste being much milder than the store-bought brands.

We know it is good for us, even ancient Indian records mention the combination of yogurt and honey, calling the two, "the food of the gods", and Persian traditions hold that "Abraham owed his fecundity and longevity to the regular ingestion of yogurt".

So I kept it simple and took 4 cups of organic 2% milk, heated it in a saucepan until it reached 180 degrees fahrenheit and then let it cool until it was warm to the touch. I then added 1/3 cup of plain yogurt with live bacteria, gave it a good whisk and then poured it into clean French canning jars.

I placed the jars into the barely warm oven* (the heat from the pilot light was enough) and let it culture for 5 hours. I chilled it in the fridge overnight and then this morning, voila, lovely yogurt that I scooped on top of my Bob's Red Mill muesli, adding some freshly cut plums, lemon zest and a drizzle of local honey over it all.

Yum!

* If you have an electric oven, while the milk is cooling, heat the oven to the lowest setting for a two or three minutes. The temperature should be warm but not hot. If it seems too hot, leave the door open for a few minutes. Place the yogurt in the oven, close the door and check back in 4 hours. If it is cool in the oven at that point, take the yogurt out, heat it up again and then place the yogurt back inside the oven for a couple more hours.

Serendipity and a Spoonful of Bread Pudding

ser·en·dip·i·ty: an aptitude for making desirable discoveries by accident.

Serendipity. It’s all over the place, at least that’s how I see it. I have "an aptitude for making desirable discoveries by accident". Call them coincidences, chance or kizmit, those moments in life when the planets all seem to align in just the right way and the universe offers up a delicious course of events.

al·che·my: the process of taking something ordinary and turning it into something extraordinary, sometimes in a way that cannot be explained.

This morning I had such a moment. It felt a little surreal while it was happening as I was so aware, almost like watching myself in a movie...cue the woman walking down the street and the guy in the elevator, both whom I was meant to run into at the exact instant I did and at at just the right place.  Suddenly I realized that life was taking an unexpected turn and the trajectory had been altered, if even by only a bit, it was significant.

When you follow your bliss... doors will open where you would not have thought there would be doors, and where there wouldn't be a door for anyone else.~ Joseph Campbell

I believe in the magical nature of life and I'm often inspired and amused by the synchronization of events. Complex little collaborations between time and destiny that produce something a little mystical and that's the true alchemy of life.

We must be willing to get rid of the life we've planned, so as to have the life that is waiting for us. ~ Joseph Campbell

Last weekend I made a wonderful Challah bread pudding and used  some fresh organic berries from Driscoll's to make a warm sauce to pour over the pudding and it was scrumptious.

Challah Bread Pudding with Warm Berry Sauce

6 cups of Challah bread cut into 1-inch cubes
4 eggs
1/2 cup sugar
Pinch of salt
1 quart half and half
1 teaspoon vanilla

Butter four 4-inch ramekins or four 6-7 ounce porcelain teacups. Fill the ramekins with the bread cubes.

Beat the eggs lightly and add the sugar, salt, half and half and vanilla. Pour over the bread and let stand for 20 minutes. You can sprinkle the tops with a little sugar and dot them with a few cut pieces of butter to give them even more flavor and richness and then place in a bain-marie (water bath) in the oven.

Using a deep glass casserole dish or a roasting pan placed on you oven rack, set the ramekins in the dish and then pour boiling water around the ramekins so that it is approximately half way up the sides of the ramekins.

Note: You can make these without the bain-marie, but the water bath helps the custard to cook without curdling and keeps the puddings moist.

Bake in a 350°F oven for 30 minutes. If they begin to get too brown, cover with foil.  Serve warm with fresh berries or with a warm berry sauce.

Warm Berry Sauce

2 cups mixed berries
3-4 tablespoons sugar
1/4 cup water

In a small saucepan heat the berries, sugar and water to the boiling point and then reduce heat to a simmer. Allow to simmer for 10 minutes until fruit is soft.

If you prefer a thickened sauce, you can add 1 teaspoon of cornstarch to 1 tablespoon of water and then whisk into the sauce and continue to cook for a few minutes while it thickens.

Cool sauce a bit and serve warm.

Italian White & Green Bean Salad Terrines for a Picnic for Two

Along with some assorted cheeses. bread, pasta with pesto and fresh fruit, these Italian white & green bean salad terrines are on the menu for our picnic in the mountains.

These little terrines are a wonderful way to package up a healthy and delicious dish, making it easy to take on the road, hike, office or to serve at home.

Italian White & Green Bean Salad Terrines

1 15-ounce can of cooked cannellini or white beans
1/2 pound young green beans or French haricot vert, cut into 1-inch pieces
2/3 cup roasted red peppers, cut in a thin julienne
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced fine
A few sprigs of fresh oregano and dill
2 tablespoons red onion, diced small
2 tablespoons capers
A pinch of hot red pepper flakes
Salt and pepper to taste

Drain and rinse the beans.
Whisk together the olive oil, vinegar, garlic, pepper flakes and then season with salt and pepper. Pull some of the dill feathers from the stem and toss them into the dressing and give it a stir.

Heat a small pot of water to the boiling point and then blanch the green beans for a minute or two until they become bright green. Remove from heat, drain and cool quickly in a bath of cold ice water. Drain and pat dry with paper towels.

Set out 4 clean half pint canning jars and evenly distribute the green beans into them. Then layer the cannellini beans in the same fashion. Top the beans off with the red peppers, and then a sprinkle of onions and capers. Give the dressing a good whisk and then pour over the terrines, equally distributing it. Garnish with a few oregano leaves and chill for a few hours or overnight. Before serving, turn the terrines upside-down, allowing the dressing to coat the salad.

Serve chilled or at room temperature.