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Food + Recipes, Sparkling Wine

Got Peaches? Try this “Bellini” Sorbet Recipe from Zazu

July 31, 2012
girl_holding_peach

Ripe peaches and Moscato sparkling wine make a deliciously fresh and light Bellini summer sorbet.

A couple summers ago dining with friends at Zazu in Santa Rosa, I spotted this recipe on the wall. I snapped a picture of it, so I could try it during peach season.

Duskie Estes and John Stewart, the chefs of Italian inspired Zazu, are known for their way with pork and Black pig bacon. But they also make crazy-good wood-fired pizzas, seasonal pastas and desserts.

Technically, a Bellini is made with white peaches and prosecco, the light and fresh tasting dry sparkling wine from the Veneto. (Click to read more about prosecco on The Bubbly Girl.com.) This recipe features Moscato d’Asti, another popular Italian sparkling wine that’s sweeter and less bubbly.

Since Moscato naturally and has flavors and aromas of peaches and apricots, I’m guessing that’s why the Duskie and John chose it for this sorbet. They suggest their favorite Bonny Doon Moscato del Solo, but it can be made with any good quality Moscato.

I spotted this Bellini Sorbet recipe on the wall at Zazu Restaurant in Santa Rosa.

Zazu Bellini Sorbet

1-1/4 pounds ripe white peaches
1/2 cup sugar, or to taste
2 tablespoons lemon juice
1 cup Moscato d’Asti

Peel the peaches with a small knife. Combine the peaches, sugar and lemon juice in a food processor bowl. Process until you have a smooth purée. Stir in the Moscato. Freeze in an ice cream maker according to the manufacturer’s directions or freeze in a shallow pan and fluff up every hour or so using the granita method.

Recipe courtesy John Stewart and Duskie Estes of Zazu Restaurant.

© 2012 Maria C. Hunt, aka The Bubbly Girl.

 

Dinner Tonight, Food + Recipes

Spanish Shrimp with Bacon, Cheddar and Chive Grits for #letslunch

May 4, 2012
shrimp_grits

Shrimp ‘n’ grits is a classic Southern dish, especially around the Low Country of South Carolina. I like the way grits make a blank starchy canvas that can be easily paired with so many other flavors. A pot of grits is the easiest thing in the world to stir up; make it interesting by adding some butter, a little white cheddar, browned bacon and chives.

The shrimp that go with grits are usually seasoned with garlic, Cajun style seasoning, cayenne and herbs, kind of like a kicked up shrimp scampi.

But since Mark Bittman told me about this Spanish inspired recipe that stars  Spanish paprika with ground cumin, I haven’t looked back.

The Simplest and Best Shrimp Dish

Makes: 4 servings

Time: About 30 minutes

Adapted from How to Cook Everything

Excuse the superlatives; this spin on a Spanish tapa is my favorite, and everyone I serve it to loves it. The shrimp juices infuse the oil, and the sum is beyond delicious. It’s good with bread, over rice, tossed with pasta, or stuffed into tacos.

Other seafood you can use: similar-sized scallops (or larger, though they’ll take longer to cook).

1/3 cup extra virgin olive oil, or more as needed

3 or 4 big cloves garlic, cut into slivers

About 1 1/2 pounds shrimp, 20 to 30 per pound, peeled, rinsed, and dried

Salt and freshly ground black pepper

1 teaspoon ground cumin

1 1/2 teaspoons hot paprika

Chopped fresh parsley leaves for garnish

1. Warm the olive oil in a large, broad ovenproof skillet or flameproof baking pan over low heat. There should be enough olive oil to cover the bottom of the pan; don’t skimp. Add the garlic and cook until it turns golden, a few minutes.

2. Raise the heat to medium-high and add the shrimp, some salt and pepper, the cumin, and the paprika. Stir to blend and continue to cook, shaking the pan once or twice and turning the shrimp once or twice, until they are pink all over and the mixture is bubbly, 5 to 10 minutes. Garnish and serve immediately.

From Mark Bittman.com

Celebrity Chefs, Food + Recipes

The Five Best Things I Ate at Pebble Beach Food & Wine

April 23, 2012
bass_cheek_cimarusti

My second visit to Pebble Beach Food & Wine last weekend was amazing; I think it’s now my favorite food and wine festival. I love the fact that it attracts great chefs from all over the country along with some of the best wines in the world. And since it’s in California, it feels a lot more relaxed than Aspen.

During the Grand Tasting, guests have three hours to eat and drink their way through two large tents. The trick is to figure out which chefs are doing the best morsels, and get there early, before the line gets too crazy. Here are the best things we ate:

1. Michael Cimarusti’s Striped Bass Cheeks

Cimarusti is a master at seafood of all sorts. A trip to his LA restaurant Providence is well worth it, both for the creative and technically perfect two-star Michelin food and the surprisingly stylish decor. I loved the ethereal ceramic circles that sprouted from the walls like sea anemones. His main dish was a perfectly tender – (perhaps sous vide) striped bass tenderlon paired with pickled enoki mushrooms, carrots and miso mayo. But the fun part was the “Cheek Bar” around the side, where Cimarusti handed out the succulent bass cheeks to guests he liked including Roy Yamaguchi and yours truly.

Douglas Rodriguez’ Sweet Corn Arepa was topped with a runny egg and chicken hash.

 

2. Douglas Rodriguez’ Sweet Corn Arepa with Soft Egg and Chicken Hash

To me, Cuban-American Chef Douglas Rodriguez will always be the king of Nuevo Latino style food; that mix of Latin American flavors and tropical ingredients. I love, love, love everything in his book Nuevo Latino, it’s the Bible for cooking creative Latin food people will be craving years later. So we got sucked into standing in a long line for his dish, but fortunately it moved quickly. The arepa was sweetly corny and satisfying; the egg added richness while the chicken hash spiced things up. We chatted with the chef and I asked him if he ever took my advice and opened a restaurant on the West Coast. Dougie, I’m sorry but Scottsdale is NOT the West Coast.

f fried bread

Nancy & Matt of Mozza in LA served an out-of-this world burrata caprese with a side of fried bread.

3. Nancy Silverton’s Deconstructed Caprese

Team Mozza seemed to have had a rough night; the crew including Matt Molina wore baseball caps with the brims pulled down low; Silverton had on these massive round sunglasses  à la Iris Apfel. Platters of lightly roasted cherry tomatoes and mounds of golden bread cubes filled the back work table. Matt scooped out the creamy burrata, another cook added bright pesto and a tomato to each plate. Then Nancy crowned it with the bread and a sprig of basil. Actually, I think the chef should have called this a deconstructed panzanella, since the piece of bread fried in olive oil was what made this dish. Whatevs, it was the most stunning bite of the day. I’ve since become obsessed with homemade pesto – I’ll post my version soon.

Richard Reddington’s warm and fragrant arancini rested atop a lamb Bolognese sauce.

4. Richard Reddington’s Arancini with Lamb Sugo

Richard Reddington is the other amazing chef in putting Yountville on the culinary  map thanks to his consistently well-executed and striking seasonal cuisine at Redd.  That’s why it’s my favorite place to eat. He’s been been in an Italian state of mind ever since opening Redd-Wood which serves up handmade pastas, upscale wood-fired pizzas, and Italian-esque meaty dishes a couple months ago. If you haven’t been, the cocktails featuring Italian amari and spirits are first-rate and so is the service, led by Nick Dedier, formerly of Ad Hoc. This crunchy outside, creamy saffron rice inside arancini in a nuanced lamb sugo is one of the apps from the Redd-Wood menu. It’s also the kind of thing that makes you want a whole plate of Bolognese.

 

Imagine eating a hot, cinnamony buñuelo stuffed with rice pudding – that’s what Dahlia Narvaez did.

5. Dahlia Narvaez’ Rice Pudding Turnovers with Banana Ice Cream

Not only did Team Mozza create the most delicious savory bite of the day, they also served up the most creative and memorable dessert. Mozza’s Executive Pastry Chef is Dahlia Narvaez, and when my friend Jen — the super-talented designer and artist of Gonzalez Grafica — spotted her name, she rushed over. I’m so glad she did, as I loved the way Narvaez did a mash-up of two favorite Latin desserts: rice pudding and buñuelos. The result was a warm crunchy turnover dusted in cinnamon and sugar with creamy rice pudding inside. A scoop of banana ice cream was added for good measure.

 

Celebrity Chefs, Food + Recipes

Experience the Magic of Pigs & Pinot with Chef Charlie Palmer

March 8, 2012

Chef Charlie Palmer is hosting a series of events celebrating pinot noir and pork during March at Hotel Healdsburg.

Don’t you love the way some combinations of food and drinks are just perfect together? Milk just begs for cookies, pizza needs beer, and according to celebrity Chef Charlie Palmer, pig likes pinot noir. He should know.

His Pigs & Pinot benefit that started seven years ago as a fun way for Sonoma food lovers and Pinot makers to come together to raise money for charity has become the hottest ticket in Healdsburg. Tickets for the March 23-24 event at Hotel Healdsburg sold out in about five minutes.

But don’t despair. Dry Creek Kitchen is hosting a series of events this month that celebrate the wonderful flavors in both pork and pinot noir. Chef Valette is creating a three-course Sonoma Neighbor Dinner Menu of some of his best por dishes for $36; it’s $51 paired with two wines. Sommelier Drew Munro has added more international pinot noirs to the wine list, and can help pair them with a la carte pork dishes that will be featured during March.

The little benefit became big news when contestants on Top Chef: Las Vegas were challenged to create pinot-loving pork dishes.

“We got about 5,000 email sign-ups on the website and the tickets sold out in 3 minutes,” says Circe Sher. Her family owns the Hotel Healdsburg, where Palmer has his Dry Creek Kitchen restaurant.

On a recent bright and cool Thursday, I drove up to Healdsburg for a Pigs & Pinot preview event. A group of us gathered in the sun room off the main lobby, where we sipped and nibbled on Chef Dustin Valette’s housemade charcuterie and sipped Cuvée Aureole by Iron Horse before a Pigs & Pinot preview tasting.

Winemaker Daryl Groom led us through a competitive blind tasting of 16 of the pinot noirs competing in the Pigs & Pinot judging. Some were elegantly earthy and floral, others were bold and so big they tasted more like syrah.

After choosing a winner, we sat down to a delicious luncheon that starred a roasted porcini velouté (that’s a velvety soup to the rest of us) with crispy coppa ham that sang with the earthy 2008 Soter Mineral Springs Pinot Noir from Oregon. The juicy pork tenderloin wrapped in prosciutto and daubed with violet mustard was well-suited by both the 2009 Rochioli Three Corner Pinot Noir and the jammy 2009 Kosta Browne Kanzler Vineyard Pinot.

To make reservations for your own pork and pinot experience at Dry Creek Kitchen, call 707.431.0330.

Dinner Tonight, Food + Recipes

Pretty Green Brussels Sprout Slaw for #LetsLunch

March 1, 2012
shaved_brussels_sprouts

Summer won’t be here for months according to the calendar, but that doesn’t mean we have to wait until July to break out our cole slaw recipes. Cabbage is the perfect vegetable to bridge the winter-to-spring divide with its crisp texture and earthy, slightly sweet flavor.

Since heavy, creamy cole slaw doesn’t appeal to me most of the time, I was thrilled to discover some healthier and tangier slaws that hold the mayo. I developed a slew of healthy ethnic slaws for Relish Magazine, but one of my favorites is this one made with pale green baby Brussels sprouts.

Brussels sprouts are delicious raw, when thinly shaved and mixed with lemon, toasted walnuts and pecorino romano in this wintry slaw.

Cabbage and the other cruciferous vegetables all share a subtle sweetness and can star in a range of creative salads and slaws. Cabbage is delicious raw and adds a crunchy component to any meal. Treat it like you would any lettuce: chop up the cabbage of your choice, drizzle it with olive oil, lemon juice, salt and pepper, cilantro and minced garlic if you dare to make a fresh and light slaw.

This slaw makes a great side dish or even a main meal with the addition of some grilled chicken, fish or shrimp.

Look for: With red or green cabbage, choose one that feels solid with smooth, well-formed leaves. Napa cabbage should look fresh and green. Brussels sprouts should be small with tight heads that are free of yellow leaves.

The facts: Just one cup of cabbage has just 17 calories and is loaded with good stuff including Vitamin A, Vitamin C, potassium and fiber.

Bonus Points: The entire cabbage family is powerful cancer fighters; it contains 11 of the 15 plant chemicals know to fight cancer, according to the Duke Comprehensive Cancer Center.

1-1/2 lbs small Brussels sprouts
1/2 cup walnuts, toasted lightly and crushed
3 Tbs. large grated Pecorino Romano cheese
1/4 cup olive oil
3 tablespoons lemon juice
salt and pepper, to taste

Using a mandoline or adjustable blade slicer, slice the Brussels sprouts into thin disks. Toss lightly to separate the layers. Add the walnuts and Pecorino Romano cheese.

Whisk olive oil and lemon juice together and drizzle over the Brussels sprout mixture. Season to taste with salt and pepper. Serve immediately.

Makes 6 cups

Adapted from Jonathan Waxman, author of A Great American Cook, Houghton Mifflin, 2007.