Alpha Cook

Chocolate Noms

2010-03-08T10:41:00.000-08:00

Tunnock's Wafer Biscuits

I was walking down that aisle of Berkeley Bowl where they house the British food stuffs, Heinz baked beans and so on, when I spotted some familiar packaging. Red and gold and shiny. I stopped, of course, if only to investigate the “shiny” part. It turned out to be a package of Tunnock's Milk Chocolate Coated Caramel Wafer Biscuits, made in Scotland, and until last week I had completely forgotten they existed. In college I took a semester to study in London, and I was addicted to these crunchy, chewy little treats wrapped in foil. How I forgot about them, I'm not sure—they just got misplaced in my memory. Thanks, Berkeley Bowl--you rock.

Giuseppe Alberti Strega Candy

One of my favorite foodie spots in SF is Miette's Confiserie in Hayes Valley—they sell Miette's macarons and cupcakes, but also a vast assortment of strange candy, fancy (and sometimes expensive) chocolate bars, and just about every variety of licorice you can find. On the table in the window where you walk in, they have sundry small sweet bites, usually pretty cheap, and always changing. Sometimes Italian amaretti, sometimes chocolate caramels—every couple of months there's something new in the selection. A few weeks ago I found a confection made with the liqueur Strega—and it was very tasty indeed. A layered treat the bottom is a nut croquant (French for “crisp”) with a chocolate covering and a hint of the herbal liqueur.

449 Octavia Street

San Francisco, CA 94101

And yea, looks like they're going to stay!

Savory Bread Pudding with Sausage and Red Pepper

2010-03-05T14:34:00.000-08:00

Typically when I have bunch of random food in the fridge that needs to be used up, it gets tossed in a risotto. It's an easy one-pot method to make miscellaneous meat, cheese, and veggies disappear. Then last week I found myself with a fridge of leftover salad fixings, cheese bits, and an unopened package of chicken sausages that never made it to the grill (rained out), and lots of leftover bread that had gone stale. The new one-pot method, I decided, would be a bread pudding. And unlike risotto, bread pudding needs no tending while it cooks. So while it's baking you have almost an hour of free time to do really important things, like make cocktails or set Lost to record.

Savory Bread Pudding w/Chicken Sausage, Red Pepper, and Mozzarella

2-3 chicken/turkey sausage links (such as Aidells), sliced thin
1 cup chopped onion or shallot
1/3 cup red bell pepper, chopped
2 cups milk
1 cup egg substitute,
or 4 large eggs, beaten well
1 tsp hot sauce
2/3 cup mozzarella, cubed
1/3 cup Parmesan or similar, grated
½ cup parsley, finely chopped
salt and pepper
8-9 cups crusty white bread (preferably stale), torn into pieces

Pre-heat oven to 350º

1. Saute sausage, onion, and red pepper until sausage is lightly brown and veggies are tender. Set aside. *If you're using a sausage that hasn't been pre-cooked (i.e., not “ready to eat”) then add the meat first-- after the sausage is brown and crumbly, add the onion and peppers.

2. Combine ingredients milk through salt and pepper in a large bowl. Whisk to mix.

3. Stir in sausage mixture, then add bread. Mix gently. Let stand about 10 minutes, stirring again after 5 minutes.

4. Pour mixture into a large, greased casserole dish. Bake at 350º for 45 minutes. Let stand 5 five minutes before serving.

Good to know: The more dry and stale your bread is, the more suitable it will be for a bread pudding—more milk will be absorbed, giving the dish a better consistency. Sourdough is my favorite.

Asian Style Turkey Burgers w/ Wasabi Mayo

2010-03-01T17:15:00.001-08:00

Okay, after a long break due to computer issues, Alpha Cook is back in business. For this simple recipe you don't need a grill; the burger patties are too wet for grilling, so you'll want to pan fry them. To make it as healthy as possible, ask the butcher for ground turkey breast, instead of mixed or dark meat.

Wasabi Mayo/Sandwich Spread

There are two ways to do this, depending on your preferences. You can take about 6-8oz of (light) mayo, and whisk it with 1-2 tsps of prepared wasabi* OR you can use about 4-5 oz of mayo and blend it with a few Tbsp of sour cream for a thicker, slightly less fattening alternative. I usually prefer to add the sour cream.

*I typically buy prepared wasabi in a tube that you can find in most grocery stores, near the Asian food stuffs. As an alternative you can use powdered wasabi, but the mayo mixture will need to sit for a few hours for the flavor to really take hold, and usually the texture is not quite as smooth.

Asian Style Turkey Burgers

1 pound ground turkey breast
1 egg, beaten
1-2 tsp Hoisin Sauce
1 tsp soy sauce
1 Tbsp Nori Furikake* (I used JFC brand)
1-2 tsp veggie or sunflower oil

Mix the meat and all other ingredients well, until the egg is completely integrated. Let the mixture set for a few minutes. Form the meat into four patties. Meanwhile, heat a large (preferably nonstick) skillet, adding the oil so that it covers as much surface area on the pan as possible.

Add the burger patties and cook for 4-5 minutes on each side. They should have a nice golden brown outside when you're done. Serve with lettuce, onion, and wasabi mayo. A little sliced radish is also a nice touch.

*For more information on this tasty ingredient (Furikake) and another way to use it, go here.

Mixology Monday: Absinthe

2010-02-22T22:23:00.000-08:00

Absinthe is the topic of this month's Mixology Monday, hosted by Sonja over at Thinking of rinking. Still settling in on the shelves after a long, undeserved banishment, absinthe is making an exciting comeback in the U.S. I was going to use the Monkey Gland (gin, orange juice, absinthe, grenadine), but then I had a strange dream that I was in a terrible champagne bar (think Starbucks meets wine bar) in a terrible shopping mall (think two levels and a parking garage plus Belks) ordering a Death in the Afternoon. It's the sort of dream you get after eating strange spicy food and going directly to bed. Not recommended. However, this started a thought process – with which I won't torture you – that resulted in something like “DITA meets a French 75 in a cringe-worthy head-on accident.” Hence the name, An Untimely Death.

An Untimely Death

½ oz absinthe

½ oz Cherry Heering
¼ oz lemon juice
dry sparkling wine
crushed ice

Tools: Ice crusher (or a mallet and a ziploc), cocktail shaker.

Fill a champagne flute (I used an oversized 8 ouncer) about 2/3 full of crushed ice. Shake the absinthe, cherry liqueur, and lemon juice in a cocktail shaker for about 15 seconds. Strain into the crushed ice and top off with chilled sparkling wine.

Chicken Korma

2010-02-09T13:01:00.000-08:00

I had to suffer through some bad news last week. Beta Wife came home last Monday and said, “why don't you sit down.” She explained that our favorite (and most convenient) Indian restaurant, Khana Khazana, had closed. We had just picked up dinner on Friday and had seen no signs of impending closure. There was no warning, except the subtle signs I failed to notice...the oversized condiments and the free mango lassi. And then on Monday, brown paper over windows with Sharpie-written block letters: “Coming soon, Ms. Wally's cafe.” After the initial shock, came anger...then betrayal. Then came the desire to stamp my foot and throw a tantrum involving the repeated statement: NO FAIR.

But I'm a survivor. If I can't walk down the street to pick up my Friday night Indian fare, then dammit, I'll just make my own. I did a little research, found a few recipes, and used the ingredients I thought most closely resembled the flavor profile of my late Khana Khazana favorites, Chicken Korma and Saag Paneer. The korma was our favorite of the pair, so I'm putting that recipe up first (recipe for the saag coming soon). It is magically delicious and probably a good bit healthier than ordering at a restaurant. So there, Khana Khazana. Turns out I didn't need you after all.

Chicken Korma

1 pound boneless chicken breasts (or thighs), cut into pieces
1 large onion, chopped
4-5 cardamom pods, crushed/broken
4-5 cloves, whole
1 Tbsp fresh ginger, grated
5-6 garlic cloves, crushed
1 ½ tsp ground coriander
1 ½ tsp ground cumin
1 tsp ground red pepper (hot or mild, choose your heat level)
½ tsp turmeric
¼ tsp ground allspice
1 tsp kosher salt
1 heaping cup plain yogurt, low fat
2-3 oz heavy cream
3 Tbsp tomato paste
1 cup chicken stock
1/3 cup roasted almonds, ground*
oil for sauteing (I used sunflower oil)

1. Sauté the onion, cardamom pods, and whole cloves until onion is soft.

2. Add the garlic, ginger, and chicken, sauté for 5-6 minutes, or until chicken is lightly browned.

3. Add all remaining spices, coriander through allspice. Stir for about one minute or until mixture is fragrant.

4. Stir in in the yogurt, cream, chicken stock and tomato paste. Mix well, then add the ground almonds.

5. Cover and bring to hard simmer; remove lid, reduce heat, and cook uncovered until the sauce is reduced to cream-like consistency, or about 35-40 minutes. Stir occasionally.

Serve with rice—I prefer Jasmine or Basmati—or a piece of Naan. Garnish with a sprig of cilantro, or top with chopped cilantro. Feel free to add more red pepper to taste.

*To make ground almonds, take regular, whole roasted almonds and throw them in the food processor until coarsely ground.

The Sazerac, The Saints, The Superbowl

2010-02-06T19:46:00.000-08:00

In honor of the Saints finally making it to the Superbowl, this Sunday's beverage of choice will be the Sazerac. Of course I will probably be backing the Colts, but I still want to give the New Orleans crew the props they deserve. The Sazerac, a classic cocktail created in the Big Easy, is one of my favorite drinks. The Sazerac is relatively simple, and its two most defining ingredients, Herbsaint and Peychaud's bitters, are New Orleans traditions.

Herbsaint, an anise flavored liqueur similar to Pernod or Absinthe, was first released in 1934 in New Orleans. It was called Legendre Absinthe at the time, but ― though the recipe never contained wormwood and was not actually absinthe ― the Department of Agriculture had their trousers in a twist and made them change the name so there would not be any confusion. Peychaud's, a bright red gentian based bitters was created by a creole apothecary somewhere around the year 1830. This fellow Peychaud is also said to have had a hand in developing the Sazerac cocktail, which became quite popular in the 1850's. Both products are owned by the New Orleans based company, Sazerac. Speaking of which...

The Sazerac

1 sugar cube
1 tsp Herbsaint (or similar liqueur)
2-3 dashes Peychaud's bitters
2 oz rye whiskey*
1 hearty strip of lemon peel

Tools: pint glass, zester, bar spoon

In a single rocks glass (lately I've taken to using a stemless wine glass for my Sazerac) add the Herbsaint and rinse the glass. Discard the extra liqueur. Add the sugar cube (I usually use a half) and add the bitters. Dissolve/crush the sugar with a spoon. Pour the rye into a pint glass filled with ice and stir for 20-30 seconds. Pour into glass (sans ice) and zest the lemon peel into the drink.

*Rye whiskey, not bourbon.

Cold Weather Beer

2010-02-04T14:53:00.000-08:00

After I made a list of the my favorite seasonal brews this year, I realized they were all local, Northern California beers. And that made me think of how much really good beer is in this area, which made me think of SF Beer Week, which happens to start tomorrow. Read on...

Monks Blood, 21st Amendment
San Francisco, CA

This is a complicated beer. It's not like any dark lager I've had before. In fact I'd almost compare its flavor profile to a cola. It's like a beer soda! And I know, I know, that sounds totally nasty. Right now some of you have just had terrible flashbacks involving VitaMalt, but just go with me on this one. Pricey, but worth the splurge, at about $2.5 a can.

Brown Shugga, Lagunitas
Petaluma, CA

I've yet to try a Lagunitas beer I don't like, but this one is particularly satisfying. (Just for the name alone, five stars.) A sturdy winter beer that I think would pair well with chili or some sort of meaty stew. Think toasty caramel and crème brûlée.

Gingerbread Ale, Bison Brewing
Berkeley, CA

Bison Brewing in Berkeley makes some pretty darn tasty -- and organic -- beer. Nice hints of ginger and cinnamon spice. Not a “flavored” beer by any means. Picks up where fall pumpkin beer leaves off.

AND

Chocolate Stout, Bison Brewing

The Chocolate stout is amazing. In fact, in a blind tasting, I'll bet you could mistake it for a Young's Double Chocolate stout. I mean, if you hadn't had one in a while.

And don't forget that Friday is the start of SF Beer Week (Feb. 5-14). For a full list of events in the Bay Area check out their website!

An Unlikely Pair: Boccalone and Humphry Slocombe

2010-01-29T17:29:00.000-08:00

the empty wrapper -- I love that they include an "!" in the title

I was recently with friends buying some of my all-time favorite meaty treat, mortadella, at Boccalone a couple of weeks ago when I saw the strangest thing up at the counter. Candy. Caramels specifically, so I asked the meat tender to tell me just what in the heck was going on. Turns out, these caramels are crafted by SF ice cream maker Humphry Slocombe, and made with lard from Boccalone. Holy sh*t! Caramels made with lard? We got a pack and tasted them immediately. I admit, I was skeptical about the whole idea—was it perhaps good in theory and a let-down in execution? I didn't want my expectations to be too high...

They are, in fact, amazing. (Though from our "tasting panel," one person out of four was not impressed.) The caramel is ridiculously soft. You can taste the lard--it's creamy and rich, but doesn't coat your tongue. I kept expecting to find a little piece of ham in there somewhere. I probably should not even be telling you this, considering these little nuggets are hard to get ahold of already. But just in case you're picking up a salumi cone at the Ferry Building and spot them, you'll know. Don't hesitate; when you change your mind and go back the next day... all gone.

FYI--4 pieces for $3.50

Boccalone
Ferry Building Marketplace
Shop 21
415-433-6500

Who Invited the Cheese Doodle?

2010-01-27T12:30:00.000-08:00

So there's this guy who takes wire and everyday objects, often food items, and he makes art. Exciting? Okay, the description doesn't do the work justice, you have to see it to get it. But I think that you'll come to the following conclusion: freakin' AWESOME. Terry Border, an artist with a penchant for twisting wires around, creates clever scenes depicting the secrets of lonely lemons, the surprising affair of the cheesey poof and tater chip, and of course, what happens when legumes go bad (see zombie peanuts.) It takes the phrase “playing with your food” to a new level. Check out his book, Bent Objects: The Secret Life of Everyday Things. For an instant fix you can visit Terry's blog, Bent Objects.

Thanks to Terry for letting me use these images for your immense enjoyment.

Mixology Monday: Tea

2010-01-25T22:16:00.000-08:00

It's the first Mixology Monday of 2010, and our hosts at Cocktail ~~Virgin~~ Slut have chosen tea as the theme, so as to give those of you still in holiday detox some wiggle room. Typically tea is not one of my favorite cocktail ingredients, partly because I've just never been that into tea, but also because my mind immediately jumps to trendy tragedies involving things called green tea-tinis and chai-tinis...and you get the idea. But once these unfortunate associations are cleared from the psyche, one is able to give tea the respect in deserves in a cocktail. I say this now that I've been let off the hook from figuring out what the hell I was going to make with tea.

Fortunately, I found the perfect drink idea waiting for me in this month's Food and Wine. The Philly Fish House Punch recipe from the Apothecary Bar and Lounge in Philadelphia calls for cold black tea, and it also allowed me the opportunity to experiment with punch. It seems punch is regaining popularity, and you can find it on menus at spots like Rickhouse in San Francisco. The nice thing about this punch is that it's intended to be prepared hours ahead of time, as it needs time to chill before it's served. This conveniently allows guests to serve themselves, and needless to say it's a good idea for a cocktail or dinner party.

Recipe Note: I used less sugar because I used Meyer lemons, which tend to be a bit sweeter. If you're using regular lemons, add an extra tablespoon of sugar. I aso used a combination of superfine sugar and confectioner's sugar because I have “texture issues” and was worried too much confectioner's sugar would make it a bit too chalky.

(For the original recipe in its unmolested form, go to Food and Wine Magazine online.)

Philly Fish House Punch
adapted by Alpha Cook

1 Tbsp superfine sugar
1 Tbsp confectioner's sugar
4 oz aged rum (Fleur de Cana 4 yr)
3 oz dark rum (Myer's)
4 oz brandy or cognac (I used vanilla cognac)
2 oz apricot liqueur
4 oz black tea (I used Tazo's Awake blend)
4 oz fresh lemon juice (Meyer)
4 oz cold water

Tools: funnel, *bottle with screw cap or lock top (or serving container with a small mouth), measuring cup, citrus juicer

Add the confectioner's sugar to the bottle first, using a funnel if neceessary. Then add both rums, brandy, apricot liqueur, tea and lemon juice. Close or cover the bottle and shake well, or until sugar is well mixed. Then add the cold water and shake again. Seal the bottle and place in the refrigerator until well chilled. Garnish with an orange peel.

*And of course if you don't have the right kind of bottle to mix it in, you can prepare the cocktail in a vessel capable of undergoing vigorous rounds of shaking and then transfer it to your favorite serving pitcher.

Crispex (or Chex) Senbei with Addiction Advisory

2010-01-22T19:11:00.000-08:00

Before you even think about making this, you should just know: Addictive. As. Crack. So unless you're committed to bingeing on this stuff several times a day, don't read any further. Just walk away from the screen and go about your day. Or go back to surfing the net for porn, or whatever it is you were doing. (And by the way, I know that some of you who found this blog after a google search for King Dong were not looking for Chinese take-out in Berkeley.)

Now back to this recipe. Around the holidays, our friend Chris gave us a bag of this crunchy snack stuff (in one of those cute little X-mas bags) and said something dismissive, like, oh it's nothing much. Two days later the bag was empty. I think I broke out in a cold sweat first. Must. Have. More. That's when Chris made his move, “oh you want the recipe, that'll be...a million dollars.” He laughed an evil laugh. If we wanted the goods, we'd have to put up the cash.

Okay, I made that last part up for dramatic effect. He actually just gave the recipe to us and said that he was glad we liked it. The recipe, which we changed just slightly due to the fact that I didn't know Crispex and Chex mix were different things and I just generally have a habit of not being able to follow directions, is below. Thanks to Yamaoka for parting with his mom's awesome recipe.

Note: Chris says: “Senbei is Japanese for . . . probably something like rice cracker mix” and “also,these non-conventional measurements are my mom's, so I really can't tell you what the difference between 'heaping' and 'very heaping' is, but somehow I think you'll work it out.”

Crispex/Chex Senbei

1 box Crispex or about 7 cups Chex cereal

2/3 jar Nori Furikake** (we used JFC brand Nori Komi Furikake)
2 tsps black sesame seed

1/4 cup margarine

1/4 cup corn syrup (overflowing)

6 Tablespoons sugar (very heaping)

1/4 cup vegetable oil

1 Tablespoon soy sauce (overflowing)

1 cups slivered almonds

1. Mix together the margarine, corn syrup, sugar, oil, soy sauce, and almonds over low heat until mixture is smooth and syrupy.

2. Coat large roasting pot with cooking spray and put in the cereal.

3. Pour nuts and syrup mixture over cereal and stir

4. Sprinkle with furikake and stir

5. Bake at 250 for 1 hour, stirring every 15 minutes. If the mixture still seems a little wet at the end, bake it for another 10 minutes.

Let cool for at least an hour or two before serving. Cool = crunchy. For a more savory mix, use a little less sugar and a bit more soy sauce.

**Furikake is basically an all purpose seasoning used in Japanese cooking, often as an addition to rice. This particular kind contains salt, sesame seeds, and tiny little seaweed flakes. It is surprisingly tasty, considering I'm not a seaweed fan (or a fan of seaweed).

Cocktails Enhanced: Blood Orange Gastrique

2010-01-20T19:35:00.001-08:00

I came across a tasty looking recipe on Imbibe Magazine's website, a coriander blood orange gastrique created by Anvil Bar and Refuge. (Make sure to check out their blog, Drink Dogma.) It sounded like the perfect thing to have sitting in the fridge in January, and of course it was an excuse to play with my new camera, and taking lots of photos of blood oranges sounded like fun too. As usual, I didn't read the recipe carefully before going to the store, so I had to make some substitutions, but I liked the end result, so here it is. For the original recipe, check it out on Imbibe.

Gastrique-a French term referring to the syrupy “sauce” formed by reducing a combination of vinegar/wine, sugar, and usually some type of fruit.

Spiced Blood Orange Gastrique
adapted from the Anvil Bar and Refuge

splash of fresh squeezed lemon juice
2/3 cup white sugar
water
1/3 cup + a splash white vinegar
1 + 1/2 Tbsp coriander seeds
8-10 cardamom pods, cracked open
pinch of anise seed
2/3 cup fresh squeezed blood orange juice
1 oz vodka

1. Over medium heat, add the sugar and lemon juice to a medium sauce pan, then add just enough water until the bottom of the pan is covered. If necessary, push the extra sugar that may be clinging to the sides of the pan into the water. Allow the sugar syrup to cook without stirring until the mixture begins to turn brown and slows its bubbling. (The time will probably vary depending on how much water you use.)

2. Now slowly stir in the vinegar and spices. Then gradually add the blood orange juice, stirring constantly as it reduces to a smooth, syrupy consistency. This will probably only take a few minutes more.

3. Set the reduction aside and allow it to cool. Strain the solids and add the vodka—it will act as a preservative. Store in the refrigerator in a sealed container for up to 6 weeks.

Note: Imbibe says that time affects the quality of the flavor, so make it in small batches and use as soon as possible.

Now what? Try it out in the classic Negroni, said to be named after the Italian Count Negroni. Traditionally made with equal parts gin, sweet vermouth, and Campari, the blood orange gastrique will add another layer that also compliments the bitter Campari.

The Negroni

1 oz gin
1 oz Campari
1 oz sweet vermouth
½ oz blood orange gastrique (optional)

Place all ingredients in a glass with ice, stir for 30 seconds. Strain into a highball or double rocks glass filled with ice. Garnish with an orange or lemon twist.

If a less potent cocktail is desired, top with club soda.

How To: Select, Clean, and Cook Fresh Brussels Sprouts

2010-01-18T15:21:00.000-08:00

The Brussels sprout gets a bad rap. Even more than broccoli, Brussels sprouts are the dreaded veggie that children everywhere are purported to fear. And though I don't ever remember tasting them until just a few years ago, I think there are some unfair assumptions that I harbored without ever having tried them. One of those being that this veggie is a particularly bitter one—which is probably true if you've purchased them in a bag in the freezer aisle. Another is that they have a strong, even offensive taste. I supposed this is also true for undeveloped taste buds, which I'm sure is the reason most kids avoid them. They are also particularly vulnerable to the abuse that results when paired with the wrong seasonings or overcooked... But let's start with a clean slate. Just think of them like tiny little cabbages—and follow my advice.

Buying and Selecting: Brussels sprouts are a cold season vegetable, so you'll find them in stores late fall or early winter. Their flavor actually improves with frost and the vegetable gets sweeter. So if you see them in the summer, leave them be.

If possible, buy Brussels sprouts on the stalk. You'll find that they're better tasting, sturdier, and often appear healthier than the loose ones. In addition, buying them on the stalk is significantly cheaper, with some stalks holding several pounds of Brussels sprouts. When buying them loose, look for firm green sprouts—you don't want yellow, spotted, or loose leaves.

Prep Steps (from stalk to finish)

1. Pulling backward, remove each of the spouts—they should just snap off in your hand with a little pressure. Remove any leaves that may be yellow or spotted.

2. Put the Brussels sprouts in a bowl filled with warm water and let them soak for about 10 minutes. This will flush out the dirt and any tiny critters than may be lurking in the folds. I highly recommend not skipping this step.

3. Drain and rinse

4. This next step is optional, considering the debate surrounding whether it actually aids in the cooking process. Personally, I often do it because that's how I learned to prepare them and I'm a creature of habit.

Take a pairing knife and cut a small X at the top of each Brussels sprout. This will (supposedly) help to ensure a more even and slightly faster cooking time. Does it really make a difference? I honestly couldn't say and it's not keeping me up at night.

5. Steam (about 8 minutes) or boil (about 6 minutes) the veggies until tender. I prefer steaming to help preserve all the healthy stuff.*

6. Now you can cut off the stem or base of the cooked sprout, and then slice them in half (or in slices, depending on your preference).

Now what to do with them...

Sautéed Brussels Sprouts w/Toasted Walnuts
inspired by Just A Taste, Ithaca NY

about 1 pound of fresh Brussels sprouts
6 cloves of garlic, minced
½ Tbsp olive oil
2/3 cup walnut pieces
½ Tbsp butter
2 oz grated Parmesan or Asiago cheese
salt and black pepper to taste

1. Prepare the Brussels sprouts (as directed above) by cooking until tender and halving. Be careful not to overcook, as this tends to bring out stronger, more unpleasant flavors.

2. In a large frying pan or wok, add the olive oil and cook the garlic for 1-2 minutes, add the walnuts and cook for another minute.

3. Add the Brussels sprouts and butter to the pan and sauté until lightly brown, about five minutes.

4. Either sprinkle the vegetables with grated cheese and serve immediately, or sprinkle with cheese and broil until cheese is melted.

*Eat your Brussels sprouts, they're good for you. They’ve got lots of vitamin C and K, as well as a respectable amount of vitamin A and protein.

Road Trip: Mendocino

2010-01-12T18:06:00.000-08:00

A few weeks ago the wife and I decided to explore a little more of the coast and took a weekend trip out to Mendocino, CA. A little over 3 hours north of the East Bay, the trip is somewhat long, with the last 50 mile stretch twisting and turning through small towns and giant redwoods. Basically that means you get a scenic view that you can't really enjoy if you get motion sickness: enter me and the dog. In fact, this was our first away-from-home vacation with our canine companion. Our dog Nacho is old and she has more than a few health problems, so when we started packing for the weekend, it turned out she'd need her own “doggie” bag. And by bag I mean full-sized duffel. We needed to take her treats, food, water, towels, treats, poo bags, omega supplements, doggie wipes, leash, treats, and do we need to take the medicated skin spray? Oh, we she bring it just in case. Oh my god, I thought, it's like having a child. (Mental note: reason #354 not to have children.)

So off we went with our dog and her bag of supplies to our pup-friendly bed and breakfast. We chose the Inn at Schoolhouse Creek specifically because it allow your dog to stay in the room with you. They even provide a box of pet supplies including food and water bowls and towels, and they have an off-leash dog meadow. The B&B itself consists of a number of small buildings, many of which were old mill-workers' houses from the early 20th century that were later converted into guest rooms. It's a great place to spend a weekend doing absolutely nothing.

Now if your next question is “what is there to do in Mendocino?” well it is an excellent question indeed. Not a whole lot. If you're the outdoor type, it makes for a great trip in the right weather. Hiking and kayaking are the two main activities you will not have a shortage of and there are plenty of state parks to choose from, as well as some scenic areas with decent trails. Then prepare to retire to your room and watch a VHS copy of Jurassic Park.

Downtown Mendocino is...quaint. It's a small town filled with an odd assortment of shops including a grocery store, several coffee shops, and a pub filled with lots of real-tree wearin' locals. My big question of course was, what's to eat? Most of our dinner options, aside from fine dining (which Mendocino has plenty of) were in Fort Bragg, about a 15 minute drive north. The downtown area hosts a number of shops and restaurants, including a pizza joint popular with the locals that was recommended by our host at the B&B. Aside from that (again, not including the surplus of fine dining establishments in my assessment) I found there to be a lack of food that was both reasonably priced and tasty. I think next time our plans will include picking up some chow for a picnic in the room rather than venturing out for a bite.

Piaci

A local favorite, this tiny pizza joint has limited seating. On the upside, it has a pleasant, intimate atmosphere. They have an impressive selection of local beer on tap, hosting your west coast staples like Rogue, Trumer Pils, Laguanitas, and Pyramid, as well as some harder to find brews like Moonlight Brewing's Death and Taxes and Moylan's Kilt Lifter scotch ale. They've dubbed themselves home of the “adult” pizza, serving up thin crust, artisan style pies. We tried the farmer's pizza with sausage, caramelized onion, and cheese and a Cesar salad (that arrives sporting real anchovy) and it was delicious. I can see why the innkeeper goes there several times a week. Cheesy delicious pizza + strong beer = happy food coma.

A Few Stops on the Way Home

So on the drive home, I was lamenting our serious lack of culinary adventure. I was also looking to break our curvy drive back down to the main Hwy into smaller sections. As though we needed an excuse to taste wine, you can throw in the fact that we hadn't tried any wines from the region yet, and stopping at least once became mandatory. From my brief reading about Mendocino County at the B&B, it's purported to be one of the greenest wine growing areas in the country.

Husch Winery and Vineyards

We were picking a winery at random (as we almost always do), and this one caught my eye because we'd seen brochures for them at our B&B that mentioned them as a dog friendly spot. The tasting room at Husch is small, and the staff is very friendly and helpful. We tasted a selection of their wines, with our favorites being the Cabernet Sauvignon Reserve (my personal favorite), the Pinot Noir, and the Sauvignon Blanc. They also sell half-bottles for...get this...about half the cost of a regular bottle of wine. They earned major points for that one. The winery is family owned and operated, and like many in the region, they're also a “green” business. Their goals for sustainability:

1) reduce erosion, 2) conserve resources such as water and fuel, 3) protect the natural ecosystems that border theirproperty, and 4) use organic chemicals.

They even have sheep that meander through their vineyards helping out with the weeds and occasionally fertilizing. Environmentally friendly wine=drink more!

Anderson Valley Brewing Company

Speaking of drinking to sustainability, let's talk about beer brewed by solar power. I can't think of too many things more awesome than solar beer, although solar whiskey comes to mind. For extra awesomeness (no, not whiskey) the AVB mascot is a bear with deer antlers, a Beer, if you will, whose name is Barkley. And if you plan to stop in, you should know that the brewery is easy to miss, because even if you're on the lookout for it, you'll probably get distracted by a wee heard of pygmy goats that occupy the corner land next to the road where you turn to get there. If you see tiny goats, you're in the right place.

My favorites:

Boont Extra Special Bitter
Poleeko Gold Pale Ale (the canned version)

p.s. Barkley the beer would probably want me to advise you to get a flight at the tasting room, and maybe even try one of their new homemade sodas.

Wild Mushroom Risotto With Shaved Black Truffle

2010-01-11T14:34:00.000-08:00

There are a lot of options in the Bay Area for snagging mushrooms more exciting than cremini. Berkeley Bowl, Rainbow Grocery, Far West Fungi (in the Ferry building), to name a few, and one place that we discovered recently, Monterey Market. They've got a huge selection of wild mushrooms, and a even a few containers of black truffles from Oregon, in just the right size so as to be affordable. We stocked up on shiitake and hedgehog mushrooms, and also selected a small black truffle to make a simple risotto. For a little extra creaminess, try stirring in a small amount of mild cheese such as fontina. Enjoy your umami.

Wild Mushroom Risotto With Black Truffle

1 Tbsp olive oil
1 cup of leek, sliced
4 cups of sliced wild/mixed mushrooms
1 ¼ cup arborio rice
½ cup dry white wine
4 cups vegetable or beef stock
½ tsp kosher salt
black pepper
fontina cheese
black truffle shaved
and/or black truffle oil

1. In a medium sized pot saute leeks in olive oil for about 6-8 minutes or until just tender. Add mushrooms, and saute for another 5 minutes, adding a little extra olive oil or butter if needed.

2. Add the rice and stir for about one minute, then add the white wine, stirring until absorbed.

3. Begin adding the stock to the rice mixture a little at a time, stirring occasionally, until the liquid is absorbed. Continue adding until all the stock is used. This should take about 20-25 minutes on low heat.

4. Next add salt and pepper, then stir in a little cheese if desired. Dish into bowls and top with very thin shavings of black truffle. If you don't have a truffle slicer/shaver, use a very sharp pairing knife. And if you don't have truffles, try drizzling a little truffle oil over the risotto before serving. Or you can go all out and use both.

Wines for Before and After Dinner

2009-12-28T21:07:00.000-08:00

“I’m so hungry—I’m too full!”

No? Crickets. Tough crowd.

Here are a few recommendations for NYE libations or your next overindulgent dinner.

Zonin, Prosecco (Brut)

Italy

My new favorite casual, any occasion bubbly, this is the perfect intro to a big meal to stimulate the appetite. And it's just the right price for entertaining guests at $6 a bottle, 'cause it taste at least like 9 bucks. Your peeps will never know. Good on its own, or for mixing with syrups or juice, especially around brunch time. You can usually find this one at Trader Joe's. $5.99

Korbel, Champagne (Brut)
Sonoma County, CA

This bottle-fermented CA bubbly was grandfathered in, so it can still call itself a champagne. It's relatively inexpensive, drinks easy, and has a clean finish. So it's kind of hard to go wrong here if you're in a pinch and need to grab something in a hurry without overthinking the selection. Available pretty much anywhere in CA. $11.99

Gloria Ferrer, Sonoma Brut Sparkling Wine
Sonoma, CA

This one is I've mentioned before, but it's still one of my favorites. It's a more complex sparkling wine made from Pinot Noir and Chardonnay grapes, and it's perfect for the times when you want something a little fancier, yet you don't want to break out the big bucks. (And by big, I mean springing for a $40 bottle of Moet at Costco. Might be a good one to break open New Year's Eve.) Available at most wine retailers. $13.99

Harvest Moon, Sparkling Gewürztraminer, 2008
Santa Rosa, CA

This is a great balanced sparkling wine, and the grape really comes through. A lot of sparkling wines in CA use a Chardonnay and Pinot Noir combo (sometimes with a few others thrown in), but this is a single varietal using Gewürztraminer, which immediately sets it apart. It's also not as dry as the others mentioned here, so it's a nice change. This is my splurge selection. $36

Evenus, Zinfandel Port, 2006
Paso Robles, CA

I've been obsessed with zinfandels lately, so naturally I got super excited about a zinfandel port I found at Trader Joe's the other day. The bottle is just the right size for a small dinner party or a host gift, and the port is excellent now, or it can be cellared for up to 20 years. $8.99 (375ml)

Ice Style Gewürztraminer, Harvest Moon Winery, 2007 or 2008

Another pick from my favorite winery, this dessert wine has a nice heavy body without a pesky cloying finish. Great for dessert of course, it has also been brought to my attention that it might not be unpleasant to pour a little of this wine over pancakes. It can also be cellared for a few years to increase the body and develop the wine further. The 2008 is available directly from the winery and you can order online. $35 (375 ml)

Quote from the winemaker and another reason they're my favorite winery:
For those who can appreciate a truly sweet dessert wine, this rare ICE-style wine is just for you. We recommend this delicacy with your favorite dessert or over your favorite person.

Charbay, Pomegranate Dessert Wine
St Helena, Napa Valley, CA

You may recognize Charbay as a distillery before a wine maker, but these guys dabble in just about everything. This pomegranate wine has qualities similar to a ruby port, but with lots of tanginess and acidity mixed in with the sweetness. Great pairing for chocolatey desserts or crepes. You can find it at the winery or at many online wineshops. $18 (375ml)

Linzer Cookies

2009-12-26T17:20:00.000-08:00

When I was younger, every year around Christmas time my great aunt would send an enormous tin of homemade cookies from her little apartment in Salzburg. Besides decorating the tree, getting that box was my favorite part of the holidays. And these were not just any old cookies—they were melt-in-your-mouth-possibly-laced-with-an-illegal-substance-fight-over-the-last-one-using-sneaky-tactics cookies. And every year the top two layers were composed of the most delicious Linzer cookies ever in the world, then vanilla “kipfels” and chocolate drop cookies. Unfortunately, working with American flour and sugar, it's been impossible to get the cookies just the way Tante Mitzi used to make them. Especially considering she stores her recipe collection mostly in her head and not on paper.

So needless to say, every Linzer cookie I try gets compared to her version, and I am still chasing after the ultimate recipe. But I came across one recently that at least rates a solid second place. Surprisingly, it was from December's Cooking Light. We've made these cookies twice in the last couple of weeks, and although they're somewhat labor intensive, they're definitely worth the effort. I think they taste best the day after you bake them, with a big glass of milk.

Click here for the original recipe, but be warned, I made it way easier on you than they did.

Tools you'll need: Rolling Pin, Food Processor, Cookie Cutters

Linzer Cookies
adapted from Cooking Light

1 and ½ cups + 2 Tbsp flour
1 cup blanched almonds, whole or slivered
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
2/3 cup granulated sugar
½ cup salted butter, softened
½ tsp grated lemon rind
½ tsp almond extract
4 large egg yolks
raspberry preserves or jam
powdered sugar, sifted

1. Spoon about ½ cup of the flour into a dry measuring cup and level with a knife. Combine the ½ cup of flour and all of the almonds in a food processor and process until fine. Add the remaining 1 cup + 2 Tbsp of flour to a mixing bowl, and combine with almond mixture, baking powder, cinnamon and salt. Stir well.

2. In another large bowl, place sugar, butter and lemon rind; beat with a mixer at medium speed until light and fluffy (2-3 minutes). Add egg yolks and almond extract and continue beating until well blended.

3. At low speed, begin adding flour mixture gradually, beating at low speed until all flour is integrated. Beat just until a soft dough forms.

4. Turn the dough out onto a nonstick surface or piece of plastic wrap and knead lightly until smooth. Divide the dough into 3 equal portions, wrapping each piece in a sheet of plastic wrap. Chill for 1-2 hours.

5. When dough is sufficiently chilled, pre-heat oven to 350°.

6. The No Cursing, No Broken Cookies Method:
Roll each dough portion into about an 1/8 of an inch thickness onto a sheet of parchment paper cut to the size of your baking pan (or other nonstick baking mat). Then cut dough into shapes using a round cookie cutter, leaving a very small amount of space (¼ of an inch should do) between cookies. With each batch, remember to cut equal amounts of tops and bottoms. Your cookie cutter can be any shape, but round with fluted edges tends to be a traditional example. The size of the hole in the cookie top is totally up to you.

Remove remaining dough around cutouts, forming it into a ball and returning it to the plastic. Place dough in freezer to re-roll later, and begin working on the next portion of dough. Repeat until all dough is exhausted.

7. In between rolling out sections of dough, bake cookies one batch at a time at 350° for 8-10 minutes. Lift the entire piece of parchment paper onto the baking sheet and place in the oven. It helps to have a few baking sheets in rotation so that one pan is being prepped to go in the oven while the other is baking.

8. After pulling the cookies from the oven, let them cool several minutes before transferring to a cooling rack.

9. Let cookies cool completely. Take a butter knife and coat the bottom half of the cookies with a layer of raspberry jam. Use a sifter to coat the tops (the ones with the smaller holes) lightly with powdered sugar. Place cookies together to form a sandwich.

Sample cookies with cold glass of milk. Es schmeckt gut!

Helpful tips:

1. It helps to have several baking sheets so that you can rotate pans, having one ready to go in when taking the other out of the oven.
2. If you're working with parchment paper, it can be re-used for the duration of your cookie-baking adventure.
3. When rolling out the dough, make sure to lightly flour your rolling pin to avoid breakage and tearing.
4. When cutting out cookies, cut in even numbers and go ahead and cut matching tops and bottoms so you don't end up with too many of one side.
5. Use a fresh bottle of jam so that it's at room temperature for best flavor and texture.

A Cheese That's Second to...Nun

2009-12-22T18:08:00.000-08:00

Let's give thanks to Gouda. No seriously...thank you, cheeses! I should explain that my parents have taken to a (fantastic) new holiday tradition that involves two very unrelated things: nuns and cheese. Every year sometime around Thanksgiving, they have a perfectly round, two pound Gouda shipped to our house. And this delicious cheese was made by nuns in a Cistercian monastery located in Crozet, VA.

Turns out, the Trappist (Cistercian) nuns of Our Lady of the Angels Monastery know a thing or two about curds. They handcraft a “traditional old-style Gouda” that is aged a minimum of two months. This cheese is creamy, buttery and good for snacking or melting. Also, if you want to let it age further in your refrigerator, it will supposedly allow the flavors to develop even more. I have never really had the cheese around long enough to “age.” We typically break into it as soon as we can find a knife sharp enough to cut through the wax. As always, enjoy your cheese responsibly by bringing it to room temperature before eating and by storing it in either an air tight container or cheese paper. The nuns also suggest leaving as much of the wax on the cheese as possible, only cutting off as much as you need and coating the exposed part of the cheese with butter or olive oil to protect it.

To get yourself closer to Gouda, email the monastery at cheese@olamonastery.org or check out their website at http://www.olamonastery.org/.

Our Lady of the Angels Monastery
3365 Monastery Drive
Crozet, VA 22832

(434) 823-1452

The Best Mac and Cheese

2009-12-17T22:56:00.000-08:00

Congratulations, you've just found the best ever mac and cheese recipe! Your search is over. Seriously. This is one my most requested recipes, though I must admit, it's not even mine. I appropriated it from Beta Wife. One of the perks of marriage, what's mine is yours. So of course I claimed it for my own. There's no fancy cheese, just cheddar and elbow mac, and a few other creamy additions. For the topping I've come to prefer crushed kettle chips over the cracker crumb topping that I used to use, so pick your favorite.

Macaroni and Cheese

(the original, best ever version)

½ lb of raw elbow macaroni, or other pasta
about 4 cups FRESHLY grated cheddar cheese
1 medium onion, finely chopped
¾ cup sour cream
½ cup mayonnaise
black pepper
¼ cup cracker crumbs or crushed kettle chips
1 tsp butter
paprika, optional

1. Start boiling the pasta. Use butter and grease a casserole dish (about 2 quarts in size). Pre-heat the oven to 350°.

2. Grate the cheese and prep the onion, so that they'll be ready to add about the time the pasta is finished boiling.

3. Strain the macaroni and return to the pot you boiled it in. Then add the cheese, onion, mayo, sour cream, and black pepper, and integrate until well mixed.

4. Pour the mixture into the greased casserole dish and top with crushed crackers or chips, and sprinkle lightly with paprika if desired.

5. Bake for 45 minutes at 350°.

just out of the oven with a crispy kettle chip topping

Holiday Treats: Homemade Peppermint Bark

2009-12-15T15:20:00.000-08:00

Yea, it's hard to avoid the overpriced tins of candy cane striped peppermint bark in pretty much every store that carries food. Specifically I'm thinking of those terribly overpriced "gourmet" items from Williams-Sonoma. You can easily make your own version of this chocolate and peppermint combo at home. Top it with some crushed candy canes, and suddenly they're fancy enough to give away to your friends!

Items that help: a large chef's knife, a covered baking pan, and a heatproof bowl and pot combo.

Peppermint Bark

8 Tbsp butter
½ cup super fine sugar*
1 ½ cups all purpose flour
2 ½ cups confectioners sugar
about ½ tsp peppermint extract (add to your taste)
7 oz semisweet chocolate pieces
about 4 Tbsp warm water

1. Pre-heat the oven to 350°. Line a 9x13 baking pan with parchment paper. This is better than greasing because later it will allow you to lift the cookie slab out when you get ready to cut it.

2. Whisk the butter and sugar together until pale and fluffy. Stir in the flour until the mixture binds together.

3. First Layer: Crust.
Knead the mixture until it forms a smooth dough (or until you get bored), then press the dough into the pan until it covers the bottom. Poke the surface with a fork several times. Bake at 350° for 10-15 minutes or until it turns light brown. Let cool.

4. Second Layer: Peppermint Frosting
While the crust is cooling, sift the confectioners sugar into a bowl and begin gradually adding the warm water until it reaches a thick, yet spreadable consistency. Add the peppermint extract last. Spread the frosting on after the crust has cooled. Set aside for at least 30 minutes or until firm.

5. Third Layer: Chocolate
After the frosting has set, melt the chocolate in a heat proof bowl set in a pan of warm (not quite simmering) water. Stir the chocolate constantly until it's completely melted and smooth. Don't rush things by overheating the water--this could affect the chocolate's temper. When the chocolate is ready, pour it into the pan and spread it over the frosting.

Optional: Sprinkle with crushed candy cane pieces while the chocolate is warm.

Let the chocolate set several hours or overnight before cutting.

Do NOT refrigerate!

Cutting into slices:

Lift the slab out of the baking sheet and onto a kitchen table of work counter. Using a sharp chef's knife, cut into squares or slices. Store in an air tight container for up to two weeks.

*If you can't find superfine sugar (aka, castor sugar) at the store, try making your own. It's cheaper and less of a hassle. All you need is a fixed blade coffee grinder (that you don't plan on using for coffee ever again, not that you would anyway because if you like coffee at all you have a burr grinder) OR you can use a small food processor. Put your sugar in and zap it, then measure. Repeat until quantity needed is reached.

Homemade Turkey Stock

2009-12-09T14:36:00.000-08:00

Ahhh, now what to do with the left over bird carcass...you know, the turkey and chicken bones from all the winter feasting. It always seems like such a waste to just throw them out. A good way to make use of them, provided you have a lot of tupperware and freezer space, is to make a stock from the bones. (It also helps you get rid of any veggies that might be getting ready to spoil.) It's simple, just throw a bunch of stuff in a large pot with water, and cook it down for a few hours. Strain it, then store it in the freezer to use later in soups and risottos. You'll be amazed at the difference between store bought and homemade.

Homemade Turkey (or chicken) Stock

1 remains of turkey/chicken (organs removed)
5 celery stalks
3-4 carrots
1 large onion
1 head of garlic, peeled
1 bunch parsley
1 Tbsp Peppercorns
1 Tbsp Kosher Salt

Put turkey bones/remains in a large pot (12 quarts) and cover completely with water. Go ahead and start heating up the water. Meanwhile, cut the veggies into manageable pieces, just small enough to fit in the pot. Leave the garlic cloves whole, and parsley can go in stems and all. Add all ingredients to the stock pot and bring to a boil, then let simmer for about 2-3 hours, or until desired potency is reached.

Let cool for about an hour. Strain any unwanted fat, then strain the liquid through a large mesh strainer. Discard solids. Portion into small tupperware containers to pull out of the freezer as needed.

The amount of stock you'll end up with will vary depending on how long you cook the liquid and how much water you decide to add, but using an average sized bird in a 12 quart pot, expect an average of 4-5 quarts to store.

Chocolatier Blue

2009-12-08T19:02:00.000-08:00

If you're looking for foodie gifts for the holidays that are both tasty and aesthetically pleasing, Chocolatier Blue might be a good place to stop in. These artisan, hand-crafted chocolates are made with organic ingredients and come in all sorts of classic flavors -- and also a few unexpected ones. The flavors are seasonal, so right now expect to find eggnog, chestnut, gingerbread, and hazelnut. My personal favorite, unexpectedly, was the peanut butter and strawberry jam combo. And good news for the purists on your gift list, Chef Chris Blue doesn't use any artificial flavorings, extracts, or preservatives. (Expect the shelf life of these candies to only be about a week.) You can find his confections at either of Chocolatier Blue's two locations, both in Berkeley.

Chocolatier Blue

1964 University Ave.

Berkeley, CA 94704

(510) 705-8800

Chocolatier Blue Patisserie

1809 4th St.

Berkeley, CA 94710

(510) 665-9500

the eggnog truffle a CB

Oven Roasted Chicken with Hearty Root Vegetables

2009-12-07T17:39:00.000-08:00

5 Good Reasons to try this recipe:

-You'll use seasonal ingredients
-It sticks to your ribs
-You can feed lots of people on a low budget
-It heats the kitchen on cold days
-Cooking and prep require very little effort

The next time you feel the urge to feed people, this is the dish to use. If your kitchen is under siege by your CSA's constant stream of root veggies, it's also a good solution. In fact, it currently occupies the slot of my favorite winter dish. I often serve it with/over creamy polenta, but it's just fine on its own served like a hearty stew.

Roasted Chicken with Root Vegetables

1 pound package boneless chicken thighs

1 Tbsp olive oil

seasoning salt

paprika

black pepper

3-4 medium red/white potatoes, cut into large pieces

3 carrots, large pieces

1 cup parsnips, yellow carrots, or other root veggies, large pieces

1 large onion, chunked
10 garlic cloves, peeled and left whole

2 Tbsp olive oil

1 tsp dried sage

1 tsp dried tarragon

black pepper

1 tsp Kosher salt

1 and 1/2 cups chicken broth (I used Better Than Bouillon)
2 small twigs of rosemary

-Pre-heat oven to 400. Put all the veggies in a ziploc or tupperware and toss with olive oil and spices (through salt). Add to a roasting pan or casserole dish. Cover with chicken broth-you can always add a little more if you like lots of extra juice, but this should make plenty.

-Then use the tupperware to toss the chicken with olive oil and spices. Place on top of the veggies. Put one piece of rosemary on each side of the dish on top of the veggies. Cover with foil or a lid. Bake for 30 minutes. Baste the chicken with the juices. Bake for 30 more minutes.

-Technically it should be ready at this point, but I leave mine in another 15 minutes, basting it one more time, and lowering the temp to 350. If you're thinking about skipping the rosemary, it really makes a huge difference. Don't leave it out if you can scrounge some up.

Serve immediately.

Persimmon Chutney

2009-11-23T15:17:00.000-08:00

So we have this persimmon tree in our back yard that's been full of fruit for a while now, just like it was last year around the same time. And just like last year, I found myself staring down this tree with its copious amounts of orange fruit and having no idea what to do with it. So of course, the birds and squirrels had quite a fall feast because eventually my attention turned to other things. As an East Coaster, I don't have much experience with persimmons, but this year I was determined not to let them go to waste.

After a little research I discovered a few things: our tree produces the Fuyu variety of persimmons; the fruit is fairly popular for baking; and if I really wanted to figure out what to do with them, I should just try eating one first. I don't know why that last bit didn't occur to me sooner (and I must admit I had a little help figuring it out).

My co-worker was snacking on a persimmon at work that she had picked up at the grocery store. I stood aghast: "Is that...a persimmon?" I asked in my most incredulous voice. Indeed it was. Neatly peeled and cut into wedges. She offered me a piece and I accepted--it was crisp like an apple, but less sweet, and had an aftertaste of chestnuts. Overall, it was pleasant on its own. Who knew? The next day I brought a bag of them to work for my friend, who could not believe I had a whole tree of these sitting around in the yard and that I didn't know what to do with them. Apparently just eating them right off of the tree is a good place to start.

But even with this revelation, there was still the issue of what to do with the rest of them--at least 4 pounds still remained on the tree. So I needed a project to take care of the stragglers, before the squirrels made off with them again. In the end, after much (online) rifling through recipes, I decided on a chutney. We've been out of our staple mango chutney for some time, and I thought this might make a great substitute. I found a recipe from Sunset magazine from sometime in the 1980's, and made a few changes....most notably, the absence of those vile dried fruits: raisins. I ended up with a decent batch, just enough to store a few jars in the pantry and share a few with friends.

Sweet (Fuyu) Persimmon Chutney, adapted from Sunset Magazine
makes about 8-9, 8oz jars

4 cups water
1/2 cup brandy or cognac (optional)

about 3 pounds of (ripened) Fuyu persimmons
about 1/2 pound dried apricots, chopped
4 small red jalapenos (or similar red mild red pepper), seeded and chopped
3-4 Tbsp fresh ginger, peeled and chopped
1 Tbsp mustard seed

1 tsp chili powder

1-1/2 cups white wine vinegar *

1-1/4 cups white sugar
1 cup brown sugar, packed

1. Prep the persimmons by peeling them with a vegetable peeler and then chopping the fruit into small pieces or chunks. Remove seeds if you find any. You'll probably end up with about 6 cups of fruit. 2. In a non-reactive pot (big enough to hold at least 6 quarts), add ingredients water through chili powder. Bring contents to a boil and reduce heat to let the mixture simmer. Cover the pot and cook about 15 minutes.
3. Add vinegar and sugar, stirring well. Then allow the mixture to simmer for about an hour, or until the mixture reaches the desired thickness. The chutney can be served immediately. Addition of salt is optional.

*I ran out of white vinegar and used half apple cider vinegar to make up for it. I like the results and would probably make the same substitution again.

Canning Instructions (for hot water processing only)

I don't have an actual canner, so I use a large pot (12 quarts) with a cooling rack (like you'd use for baking) on the bottom to keep the jars from resting on the pot.

-So bring a large pot of water to simmer, then add your empty jars and let them sanitize for a few minutes. Keep them in the hot water for as long as possible. I usually just pull them out of the water one by one as I fill them up. Meanwhile place the lids (not including bands) in smaller pot of hot water, also pulling those out as needed. It helps to have a magnetic "lid lifter" to keep from burning your hands.

-Fill each jar with the chutney, leaving about 1 cm of space at the top. Use a spoon or other utensil to make sure there are no pockets of air inside the jar. you'll just need to move it around in there a little to let everything settle. Make sure the lip of the jar is clean, then place the lid on and tighten the band. I typically wait until all of my jars are filled to start returning them to the pot.

-Once all jars are filled and back in your canner, turn up the heat and bring the water to a rolling boil. This is easiest with the lid on. The water in the pot should cover the jars by at least a few inches. Once the water reaches a full boil, start timing. You'll want to process this for about 15 minutes, keeping the water at a hard boil the entire time.

-After you've finished processing, take the lid off of the pot and let the jars sit in the hot water for 5-10 minutes. Then remove the jars and set them out at room temperature (the canning books recommend a place free from drafts, so I covered mine with a dish towel). Let them stand for about 24 hours to let the contents settle and the seals set. You'll hear some little popping noises as the jar lids cool. When opening the jar later, the lid (not the band) should give a considerable amount of resistance. If it doesn't, don't eat it.

-Helpful Items for Canning-

I recommend the Ball Canning Set--comes in handy for canning and has everything you need to keep from burning yourself. Get it here or anywhere that sells canning supplies. Also for more extensive canning instructions and other chutney ideas, try the Complete Book of Home Preserving, also by Ball.

Serving Suggestions: serve with a cheese plate, on toast in place of jam, or as a condiment for sandwiches

Mixology Monday: Vermouth

2009-10-26T19:19:00.000-07:00

So this month’s cocktail challenge is simple: make a drink using vermouth. This one snuck up on everyone, so our host at Cocktalians chose an ingredient that most of us have on hand at home. Cocktalians points out that the tough part here is narrowing down the field, since this particular category of spirits allows for myriad possibilities. But I didn’t need to give this one much thought. Recently I’ve been enchanted by Carpano Antica, a sweet vermouth from Italy. I used it to doctor the classic Manhattan, which I’ve always really wanted to love. The problem for me with the Manhattan is that I’m always left somewhat disappointed—in the end I would have rather just enjoyed some bourbon neat. But using the Carpano Antica and orange bitters . . .problem solved.

The Resolution

2 oz bourbon (I used Bulleit)
½ oz Carpano Antica vermouth
2-3 dashes orange bitters (I used Fee Brothers)
1-2 dashes Angostura bitters

Pour all ingredients in cocktail shaker filled with ice. Stir for 30 seconds. Pour into a chilled martini glass (or whatever you want to drink it out of).

Garnish: flamed orange peel (so trendy, but it’s my favorite)