When is spring coming?

Why does it always seem like I’m drinking and loving the big heavy reds, dreaming of sitting by the fire during the hot days of summer, and now that winter is STILL here, albeit a mild one,  all I can think of light spring time whites and lying around the beachhouse? yes Beach House White or maybe Boulder Bank Pinot Noir, maybe that’s perfect light red for both spring and winter…

What are you dreaming of drinking today?

Thanksgiving Sides for Vegans, Vegetarians, Gluten-Free Diets and Other People you don’t know how to cook for

Thanksgiving Sides for Vegans, Vegetarians, Gluten-Free Diets and Other People you’re not sure know how to cook for….

Just when you thought it was safe to back into the kitchen, you realize you have guests coming tomorrrow with “special needs” that you you don’t know how to cook for!

The simplest way to do this without trying to remember who eats what is to make all sides possible for anyone to eat. And that includes all of the vegans,  vegetarian & gluten-free diets in the crowd.

First put all the cheese on a cheese platter.  Switch everything over to EarthBalance or other Vegan Butter Substitute or Extra Virgin Olive Oil instead of Butter. Don’t add breadcrumbs to the top of everything, save bread for the bread basket and the stuffing mix.  The special eaters can figure it out from there…

Here are a couple recipes that should keep everyone happy!

1. Fabulous garlic smashed potatoes.

I say smashed potatoes because I prefer them that way. Cook the potatoes the same way you usually do.while they are cooking, take 3 cloves e of garlic then placed in a little water in a small pan on the stove boil for 5 to 10 min.

Drain the potatoes, leaving a couple tablespoons of water in the bottom of the pot.  salt generously, add lots of Earth balance butter or other butter substitute don’t let your hand touch the butter or you will use it and your vegan friend won’t be your friend anymore.  Use hand mixer or hand potato smasher.

2. Portobello Mushrooms

sauté them on high heat with high-grade olive oil garlic toss in some parsley salt and pepper and you done.

3. Roasted Acorn Squash

Slice in half, take out the seeds. Slice remainder into sections along the ridges of the acorn squash. put in on a tray with olive oil, salt & pepper, into hot oven 400° for 40 min.

That’s it!  Easy.  No complaints.  No one needs to know how healthy the recipes are!  But they will be delicious!

Enjoy!

Thanks to all of you,

I am so very grateful for all that you do!

California Harvest

Quick update from California for harvest 2011:

Many wineries just started picking grapes last week, the latest harvest in over a decade. Cool weather all summer meant the heat spike last week finally kicked the grapes in final readiness.

Even Nick Goldschmidt who typically harvest later than everyone else is finally ready to start picking his merlot grapes as well as he awaits final ripeness in the vineyard.

Harvest in Sonoma at Pedroncelli Vineyards

According to theNick Frey president of the Sonoma County Winegrape Commission, as of last weekend only 10% of harvest in Sonoma has been picked.

Crisp summer whites

With the steamy hot, humid weather arriving,  a few notes on best wines for the Beach, the tiki bar and outdoor living when the evening gets cooler…

I represent the following wines locally here and so far consumer reaction has been tremendous!  the Beach house white being the major favorite!  Not only is the package gorgeous in its simplicity, but wine inside is a fantastic blend of sauvignon blanc & semillon.  Great fruit forward peach notes with a fatter, richer mouthfeel from the semillon.

Another big new hit is the Forefather’s Sauvingon Blanc 2010.  The new light colored bottle and revamped label look stunning.  I think I say this every year when the new vintage of Forefther’s Sauv Blanc rolls around, but I really think this is Nick’s best vtg yet!

The part I like best of these new labels is that the wines truly deliver on the palate.  The label just seems to make it easier for consumers to pull it off the shelf, chill it down, and gulp it…

 

What are your favorites whites this summer?

 

 

Happy Father’s Day

Whether you’ll be sharing a big full bodied Cabernet or beer with your Dad today, enjoy this moment to share all the good memories!

My father passed away earlier this year, but it’s still a great day to reminisce.

What are you favorite memories of your Dad?

Healthy Pancakes for Mom!

Here’s a very easy way to make healthy pancakes.

Oatmeal Pancakes

Prep time: 10 minutes
Cooking time: 10-20 minutes
Yields: 2 servings

Ingredients

2 cups rolled oats
2 cups water
1 banana
2 tablespoons maple syrup
1/4 teaspoon sea salt
1 teaspoon vanilla extract
2 teaspoons oil

Directions

Place all ingredients, except oil, in a blender and blend until smooth.
Let stand a few minutes until batter thickens.
If batter is too thick to pour easily, add some water.
Heat oil in frying pan or skillet.
Pour batter, by 1/4 – 1/2 cup, into pan and cook for 2-3 minutes on each side.
For waffles: Pour into a heated waffle iron and cook for 10 minutes.

Have a happy, healthy Mother’s Day!

Walmart’s Turning Green?

I was watching the movie Food.Inc Friday night and it was interesting to see them show Stonyfield Farms Organic yogurt as one of the mainstays in Walmart stores.  And that fact alone will help many many organic farmers sell their products.

That would be good if they continue to pay the price that’s necessary to keep small organic farmers alive.  I’m a bit skeptical about the latest Walmart announcement this week that they are “Launching an Initiative to Make Food Healthier and Healthier Food more affordable”

It all sounds very laudable, but they also mention they will be creating their own seal of approval for natural products.  Sounds to me like a simple way to bypass the current system that already certifies growers into many categories of natural including organic and biodynamic.  The only possible reason to add their “gold star” to a product would be for marketing purposes.  Let’s make it look more natural, but not support the growers who are doing the very hard work of making a living and growing and selling… organic foods & produce.

Any thoughts on the matter?

Artisan Bread in 5 Min

Artisan Bread in 5 minutes. Sounds like witchcraft, right? Not possible you say! Yet there’s a fabulous book called Artisan Bread in 5 minutes, that’s inspired this recipe.

Hardest part for me is simply cleaning up the mess I make!

Mix the ingredients in a large bowl: 3 cups warm water (under 100 F)
1.5 Tablespoon yeast,
1.5 Tablespoon Sea Salt,
2 cups Whole Wheat Flour,
5 cups White Flour Unbromated, Unbleached
2 Tablespoons Chia Seeds (this adds healthy omega 3 & omega 6 fatty acids)
mix together, no kneading!
Let rise for while.
Put in fridge overnight.
In the morning take a chunk of the dough out and shape into a form to fit your pan. (i use everything from bread pans, a wide cake pan, the bottom of a terra cotta pot) whatever you can find in the house….

Let rise and come to room temperature for approx 45min. (I put it on my cutting board with lots of flour or cornmeal so that it can slide off easily.)

Preheat oven to 450F.
Ideally, the pan goes in the oven to preheat, but I’ve also made it without doing that… depends on which pan I’m using. for example, the narrow pate dish is too hard for me to work with hot. All pans need crisco and lots of cornmeal to be able to release bread easily.

Add a pan with 2cups hot water in the shelf below the bread to create steam and a rich crust…

Bake for approx 30 minutes. Size of pan will determine cooking time, start watching after 20 minutes for rich golden brown.

That’s it. Enjoy!

Artisanal Bread fresh out of the oven

Crazy Labels!

I’m undecided on the usefulness of Crazy labels because everytime I see one that’s absolutely ridiculous, I find out every consumer around is searching out and buying that btl like crazy. Sometimes, it’s just the name, sometimes it’s the picture or label design itself.

What’s your most hated wine label?

Caramelized Onion Tart

One of my favorite dishes of all time is the Caramelized Onion Tart.  It’s one of my favorite dishes to accompany the Thanksgiving setting, and can be used as either an appetizer and cut up very small or as a side dish to the turkey.

I even love it during the summer as a main dish with a salad, and a crisp, dry  Rose wine.

But tomorrow is Thanksgiving, and I wanted to give thanks to all of you who have been instrumental in my life over the years!

Caramelized Onion Tart

Ingredients: 3 pounds onions, pastry shell, black olives (pitted)

Peel & Slice 3 pounds of onions (use the mandolin, it will be much faster and with fewer tears!)

Heat cast iron pan or wok to high temperature.  Add the onions and a few tablespoons water.  (this seams to reduce some of the bitterness) Add lid and let steam a bit.

When liquid is almost gone, take lid off, but leave temp on high and drizzle olive oil on the onions.

As they begin to take color, turn heat to medium and stir.

Keep lowering temperature allowing onions to take on good color.

When they’re cooked, they’ll be  soft and brown.  I like them heavily carmelized, but it takes a lot of work to keep the heat up without burning them!

Add all onions to premade pastry shell

Add pitted black olives sliced in half (not from can!)  Create a nice design on your tart.

Bake in 350 oven for 20 min.

Can be served warm or room temperature.

Have a very Happy Thanksgiving!

The key to best Tart is Caramelizing the Onions!