the Collaborative Cafe

Unbelievable Cupcakes

2010-04-26T13:27:00.000-07:00

It's been a long time since I've posted...long overdue!

Just ran across this incredible blog for cupcakes. Had to share.

http://mingmakescupcakes.yolasite.com/

Yum!!!!

Notes from Shannon Madison

2009-10-22T09:22:00.000-07:00

Good friend from Google and fellow foodie, Shannon Madison, forwards these notes from a recent food and wine pairing party at her wine club.

Ben Jai's Wines & Shannon's Cooking...
This was just a fun gathering at my place with about 20 Wine Club regulars, not so much a food recipe as it is a pairing guide.

Amuse Bouche
Foie Gras, with grilled nectarine and stewed fruit

(something bubbly, I forgot what Ben brought)

First Course /Hors D'oevres-
Raw Oysters with traditional sherry-vinegar mignonette

2008 Casa del Bosque Sauvignon Blanc, Casablanca Valley, Chile[really amazing match]

Salmon in Melon Cups

2007 Domaine Chandon Pinot Meunier, Carneros, California[also totally incredible together]

Corn and Crab Cakes:

2007 Gaslight Alley Chardonnay, SLO, California

2007 Gold Pocket Chardonnay, Lodi, California

2008 Don Cayetano Chardonnay, Chile

Lemon Shrimp with Bacon

2004 Corton Charlemagne Capitain Gagnerot, Burgundy (white)

Second Course / Fish Matelote (Fish Stew in Red Wine)

2006 Vosne Romanee Hudelot-Noellat, Burgundy (red)

Third Course / Lamb French Herb Crusted Lamb, with Green Salad, Cranberry Zinfandel Dressing

2008 Green Acres Ranch Zinfandel, Lodi, California

2006 Pillastro Primitivo, Puglia IGT, Italy

2005 Clos Canon, Bordeaux

Fourth Course / Beef Grilled Tenderloin of Beef

2002 Roc De Cambes, Cotes de Bourg, Bordeaux

2007 Ascension Malbec, Bodegas Colome, Argentina

2006 Viansa Merlot, Sonoma, California

Mushroom Risotto

2006 Bourgogne Passetoutgrain Groffier, Burgundy

Final Course / Dessert Crème Brûlée

2005 Rieussec Sauternes

Posted October 22, 2009 By Shannon Madison and John Dickman

Pound Cake

2009-09-30T17:19:00.000-07:00

The following post is from a friend, fellow foodie and old coworker at Google, Betsy Hanes Perry. Betsy is sharing an old family recipe. I did make the recipe as outlined and I can tell you it's GREAT! I did take pictures, but they were a disaster. So I won't be posting them this time. Sorry about that.

Here's a recipe for my Mom's Bundt pound cake:

This is the pound cake my mother made at least once a month. It holds for a week, if your family doesn't eat it first. It's baked in a Bundt pan, an American version of a gugelhupf pan; for non-Americans, use a 12-cup tube pan.

2 cups sugar
2 sticks butter *
5 eggs
2 cups flour
1 teaspoon vanilla extract
1 teaspoon almond extract
salt **

Beat together until very fluffy *** ; pour into greased Bundt pan and bake at 325 for about 1 hour.
* a stick is 4 ounces; recipe says "oleo works, too", but why would you?
** recipe just says "salt"; I think I use 1/4 tsp.
*** You beat the butter and sugar together till fluffy, add the eggs, add the flour, add the flavorings.
One of the nice things about this recipe is that there's a crispy almond-flavored crust on the very top.

-- Betsy Hanes Perry"Be well, do good work, and keep in touch." - G. Keillor

Canning Tomatoes

2009-09-23T15:12:00.000-07:00

Every summer I relish in the fresh bounty of great seasonal produce. I mean seriously, aren't we spoiled in Northern California? We have the best variety, totally fresh and local supplies anyone could want. But as we hit fall I realize that summer will soon be over. (Doesn't our summer last until Halloween?) At this point in time I start to think about storing some of this local goodness into jars to enjoy during the winter.

Tomatoes are always the first thing I think of and want to save. Helene York mentioned that she was going to get some San Marzano Tomatoes from Andy at Mariquita Farms and shared with us some contact info. Here are a couple of links if interested:

http://www.mariquita.com/events/BuyingClub.html

http://www.mariquita.com/events/tomupick09.html

We didn't happen to fall into the window of the delivery schedule and went to our local produce connection for wonderful roma tomatoes. We (Kathy, Mike, Lisa and John) wanted about 20 quarts each and did a little research. One website gave us this little piece of info:

Tomatoes-Whole or Halved (with liquid)

Ideal for use in soups, stews, casseroles and sauces.

Approximate Yields:

21 pounds whole tomatoes for canner load of 7 quarts.

13 pounds whole tomatoes for canner load of 9 pints.

To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Leave whole or cut in half.

We wanted 20 quarts each, needing 60 pounds each. So off to the market I went with enthusiasm for fresh totmatoes and a goal of 120 lbs. Kathy bought the required jars and we met up Saturday morning for a day of slaving in the kitchen.

We prepped the tomatoes as outlined above and placed them on sheetpans and bowls. Then set up an assembly line to get the job done! We needed these few details to complete the task;

Raw Pack

Heat water, for packing tomatoes, to a boil. Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Pack hot jars with prepared tomatoes and fill with boiling water leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

As it turned out the yields noted above did not quite match. The 75 pounds of extra large roma tomatoes produced 40 quarts of tomatoes. The 50 pounds of small roma tomatoes produced 24 quarts of tomatoes. In both cases, it's almost 2 pounds per quart.

The whole process was quite easy and less labor intensive than i had remembered. We started at 9:00 and was easily finished by 2:00. With a nice lunch break thrown in. I'm posting this in hopes that I can urge you to do some canning before the season is over. Trust me, you will LOVE opening one of the jars in the dead of winter. it will make your meal and memories of summer come ALIVE! The integrity and freshness of your product will be far better than what you are buying in the store. It's also cost effective. I checked at the local store for canned tomatoes. $3.99 for 28 ounces. Our food cost (can't include the labor because that was priceless) was about $2.25 per jar. That includes the cost of the jar.

Now I am looking at nectarines, peaches, some strawberry jam. Any ideas for other items to can?

Posted by John Dickman, September 23, 2009

Smart Gardening Faire

2009-06-25T09:03:00.000-07:00

Focus on Food is the theme at the Smart Gardening Faire this Saturday, June 27. Zen Cowboy Chef John Farais will prepare some fab food from native edible plants! Go to booth 46 (California Native Garden Foundation) for demos by the chef.

Gotta try: John's native California lunch fare at the Faire ($16):

Buffalo tacos on acorn tortillas with a sunchoke relish
Elderflower Fritters with golden currant catsup
Choice of salad: Seaweed, pine nuts, citrus, and soy OR Field greens with prickly pear vinaigrette
Cactus custard Tart

Skypark in Scott's Valley, Saturday, June 27, 9 to 5. Take the kids!

More Farm Info!

2009-06-25T08:27:00.000-07:00

After my last posting about voting for yor favorite farmers market, Alison Acerra sent me some info worth sharing. Harvest4you is a group in East Contra Costa County that lists farms where you can not only go buy produce, but where you can pick you own!

Here is the main link; http://www.harvest4you.com/

and the link directly to the pdf that gives you a map; http://www.harvest4you.com/pdfs/WebLIST09.pdf

What a wonderful way to not only get in touch with farmers, seasonality and fresh product, but to also get your hands dirty by harvesting your own crop. A great way to spend the afternoon with friends and/or family. I hope you enjoy this info.

Posted by Alison Acerra and John Dickman, June 2009

Favorite Farmers Market?

2009-06-23T09:04:00.000-07:00

Do you have a favorite fartmers market? If you vote at one of these two sites the winner will receive a $5,000 farmers micro-grant. This will help them with building a stronger sustainability platform.
American Farmland Trust
http://action.farmland.org/site/PageNavigator/Americas-Favorite-Farmers-Markets/best_local_farmers_market_vote
or this one from Care2 and Local Harvest
http://www.care2.com/farmersmarket

It only takes a minute and you will be doing something for the environment. :-)

Posted by John Dickman, June 2009

Seasonal Resource

2009-06-05T09:33:00.000-07:00

Want to plan a menu but you wonder what's in season? Here is a valuable resource, by state, that gives you solid information on produce in your area.

http://www.nrdc.org/health/foodmiles/fullyear.asp?state=5

In addition, you can get valuable information on global warming, energy, the oceans, policy, etc. I think you will really enjoy this website from the Natural Resources Defense Council.

Enjoy!

Posted by John Dickman, June 5th, 2009

Great Food Photos

2009-06-03T08:58:00.000-07:00

If you are in the need for some great food photos? Check out Cynthia's website.
http://photosbycynthia.smugmug.com/gallery/7416504_vRkYr#477922266_cxXBP
Thes photos can also be ordered as cards! Great new service worth sharing.

John and Raelene, posted June 3rd, 2009

Bottled Water?

2009-05-28T10:56:00.000-07:00

You might want to rethink our next purchase of bottled water once you view this pdf.
http://lee.ifas.ufl.edu/AgNatRes/Sustainability/water-disaster.pdf

Thanks to Mirit for sharing!

Housemade Granola

2009-04-27T16:39:00.000-07:00

Whenever I have a baking question, I go to Raelene. She has that ability to make me see the vision of what I am trying to accomplish. So I naturally pinged her for some simple, yet healthy granola suggestions. We bantered back and forth a few ideas until I made my mind up with today's creation.

2 cups Irish Steel Cut Oats
2 1/2 cups Rolled Oats
3/4 cup Almonds
3/4 cup Pecans
2/3 cup Brown Sugar
2/3 cup Sunflower Seeds
1/3 tsp Kosher Salt
1/3 tsp Cinnamon

1/3 cup Vegetable Oil
1/2 cup Honey
1 Tablespoon Vanilla

Mix all the dry ingredients together.

Place the oil and honey into a small pan, heat into a low boil. Remove from heat and pour into the dry mixture with the addition of the vanilla. Mix thoroughly.

Preheat the oven to 250 degrees.

Spread the wet mixture onto a parchement lined baking sheet. Place in oven and bake for 60 minutes, or until golden brown. Stir every 15 minutes to keep it evenly cooked.

Remove from the oven and cool completely. Add your favorite bits of dried fruit and store in an airtight container.

You are going to love this "healthy" granola.

Posted by John Dickman, May 2009

Earth Day!

2009-04-22T15:52:00.000-07:00

Happy Earth Day Friends. I'm hoping we not only celebrate this day today, but everyday this year. I am sure there are dozens of informational links out there providing solid information about stewardship for our planet. So feel free to comment and post them here as a resource. This is my addition for today;
http://www.letsactnow.org/

Lets Act Now is a pretty cool website. Let me know what you think?

Posted by John Dickman, April 2009

Great Food Find - Garibaldi's

2009-04-11T09:51:00.001-07:00

I was scheduled to be over in Oakland last night for the Golden State Warriors game. In wanting to beat the traffic, I thought I would visit this fresh pasta shop I had always heard about in the Rockridge area called The Pasta Shop. In fact I have a friend from Santa Cruz who will go out of her way to get the freshly made pasta there. I Googled The Pasta Shop in Oakland and found this resource;

The Rockridge Market Hall

5655 College Avenue

Oakland, CA 94618

http://rockridgemarkethall.com/index.php?option=com_frontpage&Itemid=1

Here I found a wide variety of wonderfully crafted, fresh pastas. I purchased;

Humboldt Fog Goat Cheese & Fig Ravioli

Spinach and Pinenut Ravioli

Basil Pesto and Mozzarella Ravioli

Incedible looking...I will let you know how they turn out. But wait...there's more!

Pre game, it's 6:00, I'm a little hungry and could use a bite with a drink. So we ping a friend for a neighborhood reccomendation. She suggests Garibaldi's, 3 blocks away. We wander down the street past some interesting shops and restaurants well worth looking into, if your in the area. We get to Garibaldi's, the bar is packed, the waiting area filled and I hate to wait in lines so I say lets get outta here! Then a waiter walks by with this mouth watering Arugula Pizza. Being a lover of arugula, I say, "Hmmmmm"! The Host notices my intrigue and offers to set up some tables and chairs out on the sidewalk in the warm sunshine. What a guy!

It's Happy Hour with some great food and drink incentives. We immediatley order a couple of glasses of wine, some sangria, Fritto Misto, Crab Salad, Shoestring Potatoes and the Verde Pizza for the four of us to share. Not only was service top notch, but the food was fresh and supreme quality. But I started this all just to tell you about the amazing Verde Pizza. Thin crust artisan pizza, walnut pesto, mozzarella and arugula. I'm telling you, this was to die for! Slightly salty but oh so good. We ordered another pizza with another round of drinks. My intent was to take a picture of the pizza with the iPhone when it arrived, but we were so caught up in the moment with the delivery of this flavorful food find...you can see we dug in immediatley. Resulting in not so great of a pictoral dispaly but nevertheless, capturing the essence of the appetiser. This pizza was/is good enough for me to drive across the bay and have again. Seriously! If you are in the Rockridge/Claremont/Oakland/Berkely area? This is well worth trying. Here are some details;

Garibaldi's On College
www.garibaldisrestaurant.com

5356 College AveOakland, CA 94618

(510) 595-4000

Get directions
35 reviews, menu, and more »

Open Mon-Wed 11:30am-9:30pm;

Thu 11:30am-10pm;

Fri 11:30am-10:30pm;

Sat 5:30pm-10:30pm;

Sun 10am-9:30pm

Posted by John Dickman, April 2009

Food Tips

2009-03-31T14:16:00.001-07:00

Raelene sends the following interesting food tips and link for more information. I thought it was well worth sharing...

What to do with those pesky Parmigiano-Reggiano rinds...Don't throw them away! They're great for soups or stocks. There's no wax or chemicals on the rind - it's just hardened cheese. It can add a wonderful richness and dense flavor to soups, vegetarian stocks, and the like.

I received an interesting tip sheet from chefshop.com and saw that one (basically) on there. Oh - and... there's one on honey, as well... that I've paraphrased...

What to do about cloudy/crystallized honey...Natural honey that's not been treated will naturally crystallize. If you want to soften honey, immerse the jar/container in hot water. After 10-15 minutes, you should be able to stir it to liquefy it. One common mistake is to microwave honey. It's very easy to overheat honey and cause it to lose flavor and nutrients. Slow warming is best.

Posted by Raelene Hourany and John Dickman, March 2009

Vietnamese-style Poached Chicken Salad

2009-03-30T12:40:00.001-07:00

Chef Kristin Franklin-Kohler is one of those chefs that you can characterize by saying, “she’s got game”. By digging deep into her roots of basketball at Santa Clara University, Kristin brings to the kitchen that same self of execution with strategy, passion for sport, ability to drive and agility in action. My guess is that she was not the high scorer of her team, but rather the team player that got the rebound and made the critical passes that got the points. She sets up the kitchen for success and delivers today with a slam dunk on this salad. If you want something that is out of the ordinary, tasteful, healthy and a dish you would be proud to serve? Then this Vietnamese Chicken Salad will do the trick. Enjoy!

Vietnamese-style Poached Chicken Salad with Fried Shallots

__________________________

Dressing:

4 T fresh lime juice
3 T fish sauce
2 ½ T sugar, or to taste
2 ea garlic cloves, minced
1 ea red or green Thai bird chili, or serano chili, minced (keep seeds for spicy)

Salad:

2 ea chicken breasts, bone-in and skin-on
½ head Napa cabbage, thinly sliced
1 ea red bell pepper, thinly sliced
1 ea un-ripe mango or green apple, thinly sliced
30 ea mint leaves, torn
15 sprigs cilantro, torn

Garnish:

2 large shallots, very thinly sliced in rings
Seasoned flour
Peanut oil
Roasted peanuts

· Whisk together all ingredients for the dressing; taste and adjust for balance of acid, salt, sweet, spicy.
· Poach the chicken breasts in salted simmering water for 20 minutes or so; set aside to cool, then pull in bite-sized chunks.
· While the chicken is poaching, dredge shallots in the seasoned flour and fry in hot peanut oil; drain on paper towels.
· In a large bow, mix the cabbage, bell pepper, mango, mint, cilantro, and chicken with the dressing to taste. The dressing is strong, so a little goes a long way.
· Plate salad and garnish with peanuts and fried shallots.

Posted by Kristin Kohler and John Dickman, March 2009

California's Native Bounty

2009-03-29T13:17:00.000-07:00

Anyone up for crab cakes with rose hips and nettle? Or a miner's lettuce and wild chicory salad with a vinaigrette of lemon juice and agave nectar? You know those Chia seeds of Chia Pet fame? Use them in place of poppy seeds in your muffins (and pass that drug test)! It's hard to find ingredients more local than California native plants.

At a recent California Native Garden Foundation (CNGF) event, we tasted hazelnut hummus with acorn crackers, popped wild rice with pine nuts and dried cranberries, acorn brownies, and other luscious dishes made with native edible plants. Alrie Middlebrook, prez of CNGF, periodically teams up with Zen Cowboy Chef John Farais and Eco-chef Aaron French to show what can be done with California native plants. The results are tempting and satisfying.

Mouth watering yet? Check these out.

John Farais' Acorn Stew cooked on a sterno burner in the rain!

Lemon Chia Seed Muffins

Pacific Salmon Crudo & Watercress Salad

Here's one to try. It's fun, quick, and the result is a snacky trail mix of sorts.

Popped Wild Rice

1 pound wild rice
2 teaspoons oil
1/2 cup toasted pine nuts
1 cup dried cranberries
Salt to taste

Heat a pan over medium high heat, no oil.

Put in single layer of rice, let it pop. (3/4 of it will pop, but it all gets toasted.)

Remove the popped rice from the pan into a container.

Add more rice in single layer and repeat.

When all rice is popped, add 2 teaspoons of oil per pound, and salt to taste, and mix.

Add the toasted pine nuts and dried cranberries and toss again.

Look for more recipes that use native California ingredients (and where to get them) at the CNGF.org web site.

Brassicas, Brassicas Everywhere

2009-03-29T11:24:00.000-07:00

Around this time of year, late winter and early spring, my backyard garden can be doing very well. Its produce reflects that of the local Farmer’s Market. I have a small assortment of lettuces, chards, carrots, chicories, beets and peas. But the brassicas are really what is going off: cauliflower, broccoli, kales, kohlrabi, choy and brussels sprouts.

Now I love these winter delicacies, but come March, I have gotten bored with the basic steam and sauté methods that keep it simple. I like to mix it up a bit, and mix some flavors and ideas and have come up with some great uses for my harvest. I started with some basic pasta ideas like Meatballs and Red Sauce with Mixed Kales. More recently I was making pizza and did not have enough traditional toppings. One went out as mushroom and sausage the other creation is below. That convinced me to try a stir fry with similar ingredients and the result was a very refreshing and light dinner.

Three Gems and Early Spring Vegetable Stir Fry

__________________________________________________

For this recipe you can vary the amount and variety of vegetables. I usually pick what is available from my back yard and supplement from the local Market. The other night, I literally picked what was in my garden, bought a few mushrooms and ginger and got the rest from the pantry. This recipe will serve 2-4. Serve with Brown Rice, Quinoa or other grain. We had this over Red Quinoa and it was a wonderful, fresh - almost reminding us of summer – treat. And, yeah, I like Peanut Oil.

8 ounces Extra Firm Tofu
6 each 31/40 Prawns, peeled, tailed, de-veined and cut into thirds
3 medium Shiitake Mushroom, thinly sliced
4 ounces Cauliflower florets and shoots
4 ounces Romanesco Broccoli florets and shoots
6 Snap Peas, cut in half
2 medium Carrots - coined
2-3 leaves each: Kohlrabi Greens, Red Russian Kale, Pak Choi, and Escarole – ¼” ribbons
½ cup Salt & Pepper Cashews
15 stems Cilantro, stemmed
1 medium yellow onion, sliced
2 cloves Garlic, minced
3 Tablespoons minced Ginger
2 Meyer Lemons, juiced
2 teaspoons soy sauce
1 teaspoon Peanut Oil

Marinade: 2 teaspoons chili oil, 1 Tablespoon Soy Sauce, 1 Tablespoon Sriracha – mixed

Well before dinner you need to prepare your tofu. For best results, start a few days early. First slice the tofu into ¼ inch thick slabs. Rest the tofu on baking rack, or alternatively on old upside down strawberry baskets. Cover with a small cutting board, and place a weight on top of the cutting board. Allow to rest for 4-6 hours. This will press your tofu and drain moisture.

Remove tofu and place in marinade. Marinate from as little as four hours and up to several days. The longer the tofu marinates, the deeper the color and flavor will penetrate. Remove from marinade and place on a baking rack. Pre-heat oven to 400F; bake for one hour – until firm and dry. Remove and cool. Cut into ¼ inch cubes. Set aside.

With burners on full, heat the wok until very hot. Be prepared to cook fast. As ingredients are added, it is important to keep the items in the wok moving. A wooden spoon or paddle can be used to assist in stir frying. Add Peanut Oil to the wok. Add the Onion and Mushroom. Stir Fry for 30 seconds. Add ½ the Ginger and Garlic and the Carrots. Cook for another 30 seconds, then add the Cauliflower and Broccoli. Cook for 30 seconds. Add the Peas and the rest of the Ginger and Garlic. Toss for 10 seconds. Add the Kohlrabi Green and Kale. Toss.

With the spoon or paddle clear the bottom of the wok. Add the Prawns. Keep moving the prawns with the spoon. As they begin to grow pink, add the Choi and Escarole. Toss. Add the Lemon Juice and Soy Sauce. Toss.

Remove from heat. Add ½ the Cilantro and Cashews. Toss. Serve over Brown Rice or Quinoa. Garnish with the remaining Cilantro and Cashews.

LATE WINTERS BLUES PIZZA

________________________________________

1 Pizza Round
¼ C Red Pizza Sauce
1 C grated Mozzarella
2-3 oz. crumbled Gorgonzola
7-8 medium Beet Greens, chiffanade
2-3 Cauliflower florets, thinly sliced
10-12 shoots Sprouting Broccoli
2 small Yellow Bliss Potatoes, very thinly sliced
2 cloves Garlic, shaved

On a large cutting board prepare all of your ingredients, and have them in separate piles. All sorts of substitutions can be made. Many types of greens may be used – Spinach will make the dish milder, and Kales more hardy. Same with the blue cheese and vegetables – work with what is fresh and available.

Preheat the oven to 500F. Using a pizza stone helps in making a crisp crust. Put the stone in the oven. On a well floured surface, roll the pizza dough into a round just slightly larger than the stone. Allow the stone to cook for 10 minutes after the oven is pre heated.

Remove the *very hot* stone from the oven and place on a safe surface. Carefully lift your pizza dough and center on the stone. Some dough will be hanging over the edge of the stone. Roll this dough gently into a crust along the perimeter and pinch in place. Using the back of a spoon, spread the pizza sauce evenly inside of your crust.

Evenly sprinkle the Mozzarella. This cheese should go down first, as it will act as a glue for all your toppings. Then add, one at a time, the Beet Greens, Cauilflower, Broccoli, Potatoes and Garlic. Finish with a sprinkle of Gorgonzola.

Be quick during this process. The stone is hot, so the bottom of you pizza begins cooking as soon as you place the dough on the stone. Sometimes, the dough and sauce can be seen bubbling from the heat. Once constructed, carefully pick up your stone and place into the oven and set the timer for 8 minutes. Turn on the oven light.

Watch the pizza carefully. Mine take about 8-10 minutes. To check the pizza, slide a butter knife under the dough – it should remove easily and be golden brown. The top of the pizza will usually be at the point where the cheese has been bubbling for just about 30 seconds. This bubbling action almost works like a fondue for the vegetables.

Remove the pizza from the oven. The pizza should easily slide off the stone and onto a cutting board. Allow to cool and set for five minutes. Slice and serve with a salad.

WHOLE WHEAT PIZZA DOUGH – Standup Mixture Method

_____________________________________

I prefer to make my own dough. Once you figure out your favorite recipe, it becomes very easy.

6 C Whole Wheat Flour
2 teaspoons Salt
2+ C Warm water (~110F)
2 Tb Yeast
A few drops Agave Syrup
2 1/2 Tb EVOO

Sift Flour and Salt together in a mixing bowl. Vigorously mix the Yeast with the Warm Water and Agave Syrup. Set aside for 5 minutes, and then blend in the EVOO. Add to the flour mixture, using the paddle. Start slow to mix, switch to a dough hook and increase to medium speed. It will only take a few minutes to thoroughly mix, about 5 minutes. The dough should be slightly tacky but not sticky. If the dough is dry to the touch slowly add small amounts of water and mix – until smooth and springy.

Remove dough from mixer and place in a lightly oiled bowl. Turn and kneed to for 5 minutes. Cover with plastic wrap and place in a warm corner. The dough should more than double in size over about 1-2 hours. Cut dough into four equal parts and roll into rounds.

Recipe is for approximately 4 – 12” pizzas. The dough freezes well. Remove frozen dough to thaw at least 24 hours prior to using. Bring to room temperature 2-3 hours before rolling.

EASY SAUCE PIZZA SAUCE

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Our home pantry usually contains a variety of canned tomato products. From Marinara for a quick easy meal, to tomato sauce, chopped tomatoes and tomato paste. Some version of pizza sauce can be doctored from any of these. My favorite is a no-cook tomato paste version.

1/3 C Tomato Paste
1 teaspoon minced Onion
½ teaspoon minced Garlic
1 teaspoon dried Oregano
½ teaspoon dried Italian Herb Mix
½ teaspoon Agave Syrup
½ teaspoon Red Wine Vinegar
Pinch s&p
1 Tablespoon Water

Mix all ingredients in a bowl. Modify water to achieve favored consistency – should be creamy, but not watery. Adjust ingredients to taste.

Posted by Chad Paeglow and John Dickman, March 2009

Lamb Shanks

2009-03-23T13:15:00.001-07:00

The beginning of Spring always screams out to me, time for lamb shanks! Those lean, savory pieces of wonderful flavor are best braised and then cooked slowly. I braised these and then slow cooked them in a crock pot for 8 hours in red wine. Pair these with fresh vegetables, a side of your favorite starch and a solid red wine. You are on your way to gastronomic ecstasy! Happy Spring!

Posted by John Dickman, March 2009

St. Patty's Day Post Script

2009-03-18T09:39:00.000-07:00

Our good friend and former Baker in New York, Kevin McConvey, sends his greetings and award winning Irish Soda Bread recipe. It's obviously a bulk recipe, so those of you in large operations can put this to use. Enjoy!

Traditional Irish Soda Bread
____________
1.5 Lbs of all purpose flour
8 Lbs of Wheatmeal flour, this is generally hard to find, at least on the east coast, so try to get as course a wholemeal flour as you can.)
3 oz’s Salt
3 oz Cream of Tartar
4oz Baking soda
2 Gallons Butter milk

Pre heat oven to 400 degrees.

1. Sift together the Cream of Tartar and Baking soda, ensure there are no lumps.
2. Put all dry ingredients in a large mixing bowl, and mix dry.
3. Add Buttermilk, and mix together until you have a light and fluffy wet dough. Depending on the coarseness of the wholemeal flour you may need additional buttermilk, so keep some extra aside.)
4. Dust table with some wheat flour, empty mix onto table.
5. Scale off mix into 1lb portions. (should get about 12- 15loaves)
6. Knead loaves into round shape.
7. Place on dusted sheet pan and cut a deep x into each loaf.
8. Place in oven and cook for approx 20 mins, to see if it is cooked through, pick one up and tap on the base to see if it is hollow.
9. Remove from oven whenb done, cool and serve.

Happy Saint Patrick’s Day.

This recipe, as simple as it is, has been with me for 20 years and came fifth in a country wide baking competition when I was 16 years old. (2nd year apprentice baker in Ireland)

Posted by Kevin McConvey and John Dickman, March 2009

Unbelievable Oatmeal Pancakes

2009-03-17T11:08:00.001-07:00

Ever since Chef Billy Krupp and Josh Streeter made those incredible multi grain waffles at the American Table Cafe, I've been on the hunt for a healthy alternative in a pancake. You know, eating Aunt Jemima pancakes out of the box is a lot like eating Wonder Bread. Totally decadent, but not too nutritional. So I pinged my good friend Pastry Chef Raelene Hourany, who is always up for a "healthy" challenge. Raelene came back a few weeks later with this wonderful oat based pancake recipe. I put them to the test this morning and was completely blown away. Seriously! Best pancake I've ever had. You have got to try them and let us know what you think. They we SO good, I ate the whole stack!

Oatmeal Pancakes

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1 cup old fashioned oats (will become 3/4 cup)

1 cup all-purpose flour

2 T brown sugar (light or dark)

1 T baking powder

3/4 tsp kosher salt

1/2 tsp cinnamon (optional)
2 large eggs

1 1/2 cups low-fat buttermilk (or sour milk - see below)

1 tsp vanilla

----Put the oats in a food processor and whir for about 1 1/2 minutes, or until the oats are well ground (stop before they're ground down to "flour"). You should end up with about 3/4 cup.
Put in a large bowl with the other dry ingredients and mix well (with a whisk)

If you don't have buttermilk, when you start to work with the dry ingredients, place 1 T lemon juice (or other acid) in a measuring cup and add in low-fat milk to 1 1/2 cups. Stir it and then set it aside, this will "turn into" sour milk (sort of lumpy, not unlike buttermilk)

Mix the wet ingredients together then add them to the dry ingredients and mix just to combine. You should begin to work *immediately* with this batter once it's mixed.

Place a nonstock skillet on medium and occasionally test it (this should be done "while" you're mixing the batter so that the batter won't sit around "reacting" too long before you start to cook the pancakes). Test the heat on the skillet (or griddle, if you have one) by pouring a few drops of water on it. When the water droplets "dance" - the skillet is hot enough to begin making your pancakes.

At this point, I use a tiny tiny amount of butter in the pan - this is optional if you trust your nonstickware - then add a giant spoonful of batter, smearing the top around a bit if the batter has thickened (it will continue to thicken as it sits). Continue until you've used all the batter. I don't recommend keeping this around in the refrigerator (as some recipes may allow). The acid (in the buttermilk) will make the reaction happen quickly and will deflate if kept around for too long.

Turn the pancakes when the sides have just begun to "dry out" a bit. You can also look for the "bubbles" to have "popped" as the pancake cooks. Turn the pancake and finish cooking. If using butter, place a bit more in the pan prior to adding batter for your next pancake.

This recipe makes 6 6-inch pancakes.

Garnish with... maple syrup, cinnamon and sugar.

Posted by Raelene Hourany and John Dickman, March 2009

Earthboxes

2009-03-16T10:14:00.001-07:00

Following Chad's gardening post, I've been bitten by the bug to get outside, clean my yard and get ready for spring and summer. Maybe a little spring fever? Anyway, while discussing gardening with Chad he reminded me of the mighty Earthbox! What a great idea! So I am doing my research and looking for a few boxes. While doing this research, I found this exhaustive explanation at Summer Winds on how to plant your Earthbox. It was well worth sharing. Click, enjoy and get out in your garden.

http://www.summerwindsca.com/index.cfm?fuseaction=articles.articleList&catID=201#top

Posted by John Dickman, March 2009

The Garden - A Warm Day in March

2009-03-11T08:21:00.000-07:00

It is March. The days are slowly becoming longer, warmer and dryer. The earth is getting enough sun for seeds to germinate and the hills are alive in hues of green. And the home gardener’s mind begins to drift to the tasks at hand in their plot.

For those of us who tend a winter garden, we need to keep a close eye on our brassicas, to harvest them at their peak, before they flower. For those of us who take the winters off, we need to start our planning and preparation for the spring plantings. For me, this is the time of year that I begin to think about my favorite plants in my garden – the tomatoes and cucumbers.

It is still too early to put something as tender as a cucumber in the ground outside. Winter is not yet officially over, and here on the central coast we can again expect to see temperatures drop, wind to blow and the ground to saturate – all conditions that would stunt or kill our young fruiting vegetables. But, if you are like me, and enjoy growing your own plants from seed, this is the time of year to begin thinking about these plants. It is really very easy to do, and that cucumber and tomato salad will taste all that more satisfying in six months, knowing I was involved from the very start.

It is really quite easy to start plants from seed this time of year. All that is needed is a small area in a sunny and warm location inside the home. We have a corner of our living room that faces south west. It is perfect in that it gets direct light this time of year for over eight hours. I put a small stool in the corner and on top of it, I place some old black plastic trays to act as reservoirs – the black color is not necessary, but assists in absorbing solar radiation and warming the water and soil.

I start my tomatoes first. It can take a tomato from 6 to 10 or more weeks to be ready for planting out doors. Tomatoes pot-up and transplant well, so I begin them in an old six pack container I saved from a previous seedling purchase. Of course one can start tomatoes in any container – I prefer these, as they help save space.

Once the starter pot is found, I fill each cavity with loosely packed organic potting soil. Alternatively, one can use regular garden soil, but a potting mixture is designed to assist with moving water vertically, as well as providing enough nutrients until time to transplant. Once filled with soil, I place two or three tomato seeds in each cavity, according to the directions on the seed packet – I usually place them about ½” down in the soil. Not all seeds will germinate, and this will allow me to choose the strongest plants.

Now here is the hard part – keeping the soil moist. I place the seed containers in the reservoir tray and usually lightly water from top daily until my plants are about 1” tall. At this point, I thin to one plant per cavity, pinching the weaker plants at the soil base, being careful not to disturb the roots. From here on in, I water from below, filling the reservoir tray daily. I keep my shades or blinds open all day to ensure the longest periods of sunlight. It is okay to close the blinds at night, and in fact this will help the soil to stay warm on clear nights.

Cucumbers are a little different. First of all, they

need only about 4 weeks from germination to be ready for plantings. Also, the cucumber has extremely sensitive roots, and prefers not to be transplanted. While it is ideal to seed cucumbers in situ, due to our short warm season in the Bay Area, they usually do not have enough time to mature with this method. Instead, I start mine indoors in 4” pots, about 4 weeks after I start my tomatoes. In fact this is also generally the time I transplant my strongest tomatoes into 4” pots as well.

Around Mid-May, our weather has usually moderated, the soil has warmed and we can look forward to generally mild weather. I watch the forecast closely, and when it is looking like we should have a week or two of that first truly warm weather, it will be time to move my plants outdoors. Prior to transplanting, I will need to prepare my plants for the harsh realities of the natural environment, otherwise know as hardening off.

To do so, I will attempt to expose my plants to slightly longer outdoor time each day for about a week. I usually begin the process on a Thursday. On the first day, they go outside for an hour after I get home from work. The next day, they are out for a few hours – from right after I get home from work, until dark. Over the weekend, I extend it to four to six hours, mostly during the warmth of the day. Finally, on Monday, they go out before work, and I bring them in before nightfall. Around day 7, they then stay outside. I start the process in a warm, wind protected location, and end the process right where I plan to transplant them. Come the next weekend, I plant them where they will live for the next 6-8 months.

It will be several months before the first blossoms blooms, and the embryonic fruits show on the vines. It will be even longer until they mature – but when I harvest and eat tomatoes and cucumbers from my back yard, I experience a truly wonderful flavor that is beyond fresh. The flavor encompasses all the time, labor and love that started with the very first signs of spring – a warm day in March.

Posted by Chad Paeglow, March 2009

The Organic Industry Today

2009-03-05T13:05:00.000-08:00

Chef Gabriel Cole, co partner in Gastronaut SF, was the inspiration behind today’s posting. Our collaborative effort started when Gabe forwarded a diagram of the organic industry which is tracked by Professor Phil Howard at Michigan State University. I can’t post the actual diagram, but here is the link.

https://www.msu.edu/~howardp/organicindustry.html

At first glance I wasn’t quite sure what to make of the whole diagram-arama. Did this mean organic has finally gone truly main stream? Or has the industry been gobbled up by large conglomerates and turned into what Michael Pollan refers to as “industrial organic”? Has the idealism of locally grown turned into a cash cow for the uber wealthy corporations that can package and ship across the country? With that in mind, I thought I would take a close look at two local farms, Happy Boys and Earthbound. Had they been purchsed by large corporations and what was their drive behind their farming plan?

Greg Beccio started farming in 1988 on 2 acres. His target was to grow lettuces, bag them and sell them in grocery stores. His business expanded quickly into over 1000 acres as his bagged greens went nationwide. Greg sold that business in 1995 to get back closer to the consumer by farming specialty vegetables. Happy Boy Farms was born and became certifiably organic in 1998. With 100 acres spread over 3 micro climates, the farms are located in Giddy, Chow Chilla, Watsonville and San Juan Bautista. Greg can now focus on product diversity, keeping the environment clean, while selling strictly at farmers markets and specialty produce houses. I happen to frequent his stand weekly and find his product to be supreme.

Myra and Drew Goodman started Earthbound Farm in their Carmel Valley living room in 1984. They started growing raspberries on 2 ½ acres in the Salinas Valley and soon added greens. Earthbound Farm was the first company to successfully launch pre-washed bagged salads packaged for retail sale in 1986. Today the company sells more than 100 varieties of organic salads, fruits and vegetables across 75% of supermarkets nationwide, according to Earthbound. Its main farms are located in California, Arizona, and Mexico. "We're feeling good about what we do," Goodman said. "We're competing with Dole, Fresh Express and Sunkist, not farmers' markets. Our mission is to give people an organic alternative.”

The Goodman’s hit the nail on the head by identifying a whole new market segment, much like the “industrial organic” label given by Pollan. There is this whole arena of organic alternatives that are being marketed to us as consumers. I’m glad there are alternatives as people now focus more on the environment and wellness. As for me, I’ll take what savvy chefs have taught me for years…stay close to your producers and know where your product comes from. I hope to see you soon at the Farmers Market.

Posted by Gabriel Cole and John Dickman, March 2009

Natura Wine - Quality You Can Afford

2009-03-02T09:42:00.000-08:00

Natura Wine
Emiliana Vineyards S.A. Chile

Emiliana Vineyards is an organic and biodynamic winery located about 20 miles off of the coast of Chile. Here Winemaker Alvaro Espinoza and Viticulturist Jose Guilisasti Gana can take advantage of the early morning fog, warm days and cool nights, much like the Napa Valley micro climate in the Carneros region, where they grow grapes in harmony with nature. Emiliana is the first vineyard in Chile to be Demeter approved as a biodynamic standard of excellence.

Biodynamics is going beyond organics, where pesticides are eliminated, and farming a natural way is introduced as the vineyard is treated as a living organism. Picture cover crops of dandelions and stinging nettle planted in between rows of grapes, alpaca llamas and ducks roam the terroir to keep the bugs and weeds under control, while a movable chicken coop is utilized to work the ground for pests with the beneficial addition of nitrogen rich chicken manure, as ladybugs are introduced to control unwanted pests. Quite remarkable, environmentally responsible with a throwback to farming practices of long ago.

Alvaro and Jose believe that great wine begins with clean ingredients while being responsible for the impact on our environment. These wonderful grapes are utilized in multiple levels of production, but most notable in the following 5 labels offered in the U.S. G ($$$$$), Goyam ($$$$), Novas ($$$), Natura ($$) and Walnut Crest ($) are produced under these labels of sophistication, catering to various flavor profiles and price points.

I was introduced to the Natura brand after a recent visit to my local Beverages and More. With the impact of today’s economy and the concern in watching how we spend our money, I happen to run into the beverage purchasing manager and asked for some cost effective recommendations. My idea was to see if I could find a “good” drinkable wine in the $10 - $12 range. It had never been possible before but I was determined to seek out the help of a seasoned professional. I must say, out of the handful of suggestions, Natura hit the mark solidly in flavor at an extremely attractive price point of $9.99. (I also noticed the Carmenere for sale at K&L Wine Merchants for $8.99!)

Natura ~ Carmenere ~ Valle Colchagua

Carmenere is a grape that is grown only in Chile, but not is indigenous to this region.. Brought to Chile from Bordeaux in the 1900’s, this grape has taken hold as the regional signature favorite. Much like Merlot, this grape is what Merlot wants to be! Firm, lush, fruity, plums and cherries are palate pleasers that engage the user. A great balance between fruit and oak, this incredibly deep red colored wine goes well with red meats, well seasoned fish and vegetarian entrees.

Natura ~ Cabernet Sauvignon ~ Valle Central

Also well balanced with the flavor of oak and dark fruits, you get a hint of chocolate and even tobacco. This intensely colored bright ruby wine is strong on the palate, plenty of tannins, full bodied and will stand up to rich dishes and red meats.

Natura ~ Chardonnay ~ Valle Casablanca

Pineapple, melon and apples are evoked as you sip this wine. Perfect as an aperitif before dinner or best enjoyed with shellfish as an entrée. This soft yellow wine is very balanced with a silky texture. Most California Chardonnays are quite oaky, but this has a unique profile as 50% of the wine was aged for only 5 months in American and French oak. There is a slight mineral taste as Sauvignon Blanc was added in the blending which gives it a little character.

All of these wines are meant to be enjoyed now. No future cellaring is needed to round out the wine. So what’s not to like? An earth friendly eco-dynamic wine, that’s pesticide free, with a low carbon footprint (shipped by freighter), ready to drink now with an affordable price tag! This is a great find my friends. This is quality you can afford. Enjoy.

Posted by John Dickman, March 2009

Grilled Romaine Salad

2009-02-23T11:27:00.000-08:00

Grilled Romaine Salad Recipe

Lisa and I were watching an episode on the Food Network this weekend, that featured four non-professional cooks making thier "signature dish" for a panel to evaluate. As we watched the episode unfold, we looked at each other and asked each other, do we have a signature dish in our household? We pondered this for a while and discussed a few of our favorites and standbys. There is our interpretation of soups, pasta dishes, casseroles and weekly standby dinner entrees. But nothing stands out more for me than the simple, yet tasty, Grilled Romaine Salad. The crisp romaine, with the slight char of the flesh and it's visual impact. Knowing that you eat with your eyes first, this presentation hits the mark for me. Top it off with some crispy bacon or pancetta, shredded parmesan, a drizzle of housemade caesar dressing and fresh croutons combines all the flavor elements for an excellent entree or side dish.

You end up with the smoky flavor from the grill, crispness from the romaine, salty accents from the parmesan and bacon, crunchy bits from the croutons, softness in the bite of the parmesan, buttery taste from the olive oil and wonderful creaminess in the housemade caesar dressing.

Grilled Romaine Salad

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2 heads of fresh romaine hearts, cut in half

3 garlic cloves

1 teaspoon sea salt

11 tablespoons of extra virgin olive oil

6 slices of day old sourdough bread, cut into 1/2" cubes

6 slices of bacon

2 large egg yolks

1 tablespoon fresh squeezed meyer lemon juice

1 tablespoon white wine vinegar

1 teaspoon Worcestershire sauce

3/4 teaspoon minced anchovy fillet

Freshly grated Parmigiano-Reggiano to taste

Freshly ground black pepper to taste

To make croutons, preheat oven to 350 degrees F.

Finely dice or mash the garlic cloves and mix with 1/4 teaspoon sea salt to form a paste. Move paste into a large bowl and add about 4 teaspoons of extra virgin olive oil. Mix thoroughly in preparation for your toasted bread cubes.

Place bread cubes on a baking sheet and bake for 10 minutes. Remove cubes from the oven and toss in the garlic/oil mixture. Return to the oven and finish toasting for about 10 minutes or until golden brown.

Pan fry bacon until crispy, cool and chop into small bits.

Preheat grill and clean any residue. Drizzle 2 tablespoons of olive oil over the cut faces of the romaine hearts. Reduce heat on grill to medium and set romaine hearts on grill. 30 seconds to one minute should give you the slightly charred look you are after. Remove and cool.

Whisk together 5 tablespoons extra virgin olive oil, 2 egg yolks, 1 tablespoon lemon juice, 1 tablespoon vinegar, 1 teaspoon Worcestershire, 3/4 teaspoon salt and the 3/4 teaspoon minced anchovy in a large bowl.

Place the grilled romaine on plates. Sprinkle chopped bacon bits. Drizzle caesar dressing across the romaine. Freshly grate or shave parmesan over the salad and finish with freshly ground pepper from your grinder.

Recipe makes 4 portions.