Warm Tofu with Spicy Garlic Sauce

Tofu really gets a bad rep and it's not fair. I actually enjoy tofu quite a bit but it's all about how you use it. For instance, I don't recommend that you cut off a cube and eat it sitting on the couch for a snack otherwise you'll be pretty disappointed. This recipe is a great example of how tofu can really be a star.

I follow legendary food writer and editor of Gourmet, Ruth Reichl on Twitter. She always talks about what's she's doing whether it's having tea with her cats of cooking for her son's vegan friend like she was today. This is the recipe she chose to make for her vegan guest and it sounded like a huge hit. I can't wait to try it out for myself.

Warm Tofu with Spicy Garlic Sauce

• 1 (14- to 18-oz) package soft tofu (not silken)
• 1 teaspoon chopped garlic
• 1/4 cup chopped scallion
• 2 teaspoons sesame seeds, toasted (see Tips) and crushed with side of a heavy knife
• 3 tablespoons soy sauce
• 1 tablespoon Asian sesame oil
• 1 teaspoon coarse Korean hot red-pepper flakes
• 1/2 teaspoon sugar

• Carefully rinse tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
• Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu).
• Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.

Warm Tofu with Spicy Garlic Sauce

Lamborn Family Vineyards

This weekend, I redeemed the auction item I won at the Taste of Howell Mountain, a day at Lamborn Family Vineyards. Last summer, I visited the tasting room at Napa Wine Company, which is a custom crush facility in Napa Valley, and immediately feel in love with their 2004 Zinfandel. Lamborn grows all of their fruit on Howell Moutain and uses Napa Wine Company to crush, barrel and bottle their wines. They make a little under 2,000 cases a year and their winemaker is Heidi Barrett.

I didn't know what to expect but I knew the day would be filled with good wine and laughter so I was so excited to bring some friends on the journey with me. We drove up to the house and were warmly greeted by Mike and Terry Lamborn in front of their beautiful home and were immediately whisked away on a vineyard tour. Mike and Terry were incredible hosts, very knowledgeable and everyone learned a lot on the tour.

Next, they took us in their home and we did a vertical Zinfandel tasting starting with the '99 and going up to the 2006. It was fascinating to try the different vintages and understand how the fruit differed vintage to vintage and how the wines age. If you haven't had Lamborn wines, I would highly suggest that you run not walk to your computer and order some online or go to Napa Wine Company. Since case production is low, you won't find it in stores. Oh yeah, their Cabernet is amazing, too.

I love wine but days like these really make me love the wine business. Folks like Terry and Mike are a great example of what the family wine business should be and should stand for. Their son is slated to take over once they retire and both of them tend to the vines themselves except at crush. They have a lovely home, a wonderful relationship and like to have friends over for bocce ball and drinks. They are just wonderful people.

We had such a great time at Lamborn and thank Mike and Terry for their hospitality. If you are coming to Napa Valley, try to visit them for a tasting and tell them I sent you. I promised them I would be their biggest fan and ambassador for life!

Lamborn Family Vineyards

Bacon and Pimento Cheese Burgers

This week, I invited a group of friends up from the city to do a day of wine tasting, swimming and BBQ at our place in Napa. I figured that after a long day of tasting wine nothing would hit the spot more than this Bacon Pimento Cheese Burger. Pimento cheese is a childhood friend of mine and it reminds me so much of home and my mom's house.

I'm going to add about a 1/4 cup of BBQ sauce to the meat along with seasoning and worcestershire sauce. The hint of BBQ flavor should go great with the smokiness of the bacon and the heat from the jalapenos.

Bacon and Pimento Cheese Burgers
Serves 4

2 lbs of ground beef (80/20)
8 slices of bacon
1 cup of grated cheddar cheese
1/4 c pimento
1/8 chopped jalapenos
1/4 cup of mayo
Salt and pepper to taste

Fry bacon until done and set aside.

Mix cheese, pimentos, jalapenos and mayo in a bowl. Season with salt and pepper to liking. Set aside.

Season meat and form into patties (add BBQ and worcestershire sauce to the meat if you would like). Turn grill to medium heat. Add burger patties to grill and cook 5 minutes per side. Add cheese and bacon on top of each patty and close cover for 1 more minute until melted. Serve on toasted bun with lettuce, red onion and sliced tomatoes.

Bacon and Pimento Cheese Burgers

Fig and Ginger Pork Rib

Often times we forget that making ribs doesn't always require a grill. This recipe only requires a sheet pan, store bought fruit preserves and a couple other things that you should have in your pantry. Fig is the in-season flavor here and nothing goes better with the sweetness of a fig than the saltiness of pork. If you have a fig tree in your yard or access to one, try making your own fig preserves from scratch.

Fig and Ginger Pork Rib
(The Hungry Mouse)

5-6 pork spare ribs (about 2 1/4 lbs. or so)
3/4 cup fig preserves
1 Tbls. powdered ginger
1 Tbls. apple cider
1 tsp. kosher salt
1 Tbls. dried parsley

Serves about 2 as a main course or 4 as an appetizer.

Measure out your fig preserves and put them in a medium-sized bowl. Add the powdered ginger, apple cider, and kosher salt.

Whisk together with a fork to combine well. The apple cider will help thin out the preserves. Be sure to break up any lumps of ground ginger.

Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and/or aluminum foil.

Grab your ribs out of the fridge. Unwrap them and put them in a gallon-sized zip-top bag. Pour the glaze in the bag and over the ribs. Seal the bag well. Smoosh it around between your hands to coat the ribs with glaze. Seal the bag well. Take ribs out of bag and lay out on pan. Sprinkle each rib with a little dried parsley. Cook for 1 hour.

Serve warm.

Fig and Ginger Pork Rib

Soft-Cooked Eggs with Onion Soubise, Caviar, and Potato Chips

This recipe is a little hard core but you can sub some stuff to make it a little more approachable. If you're looking for a challenge, here you go.

Let's start off with talking about David Chang. For those of you that have not been to Momofuku Noddle Bar, Momofuku Ssäm Bar or Momofuko Ko in NYC, I suggest you make it a priority. I remember waiting in line on a rainy Thursday night when Momofuku Noddle Bar had just opened, sharing an umbrella with two friends waiting to see what all the hype was about. (Remember Friedman?) Once we had our first bite of Chang's famous pork buns, we all looked at each other and thought 'who is this guy'?

David Chang is a decorated chef with Michelin stars, James Beard awards, F&W Best New Chef titles and more. After positions at hot spots in NYC and cooking and living in Tokyo, Chang developed a concept that is true to his Korean roots and quickly grew an empire.

To cut some corners in this recipe, you can use store bought potato chips and skip the liquid smoke. To save you some serious cash, sub for store-bought whitefish caviar or fresh salmon roe.

Soft-Cooked Eggs with Onion Soubise, Caviar, and Potato Chips

Recipe by Momofuku Ko

ONION SOUBISE

* 12 ounces onions (about 2 medium), halved, cut into 1/4-inch-thick slices
* 1/2 cup water
* 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
* 1 teaspoon coarse kosher salt

SMOKED EGGS

* 8 large eggs, room temperature
* 3 cups water
* 1/8 teaspoon liquid smoke*

CHIPS AND SALAD

* 4 3x3/4-inch fingerling potatoes (about 4 ounces), scrubbed
* Grapeseed oil (for frying)
* Coarse kosher salt
* 1/2 cup mixed herb leaves (such as 1/4 cup chervil or tarragon, 2 tablespoons parsley, and 2 tablespoons 1-inch pieces fresh chives)
* 2 ounces American hackleback caviar or paddlefish caviar
* Smoked salt or Maldon sea salt
* 4 teaspoons purple sweet potato vinegar (see Ingredient Tip) or Sherry wine vinegar

*A smoke-flavored liquid seasoning; available at many supermarkets and at specialty foods stores.

INGREDIENT TIP
Chef Chang uses Benímosu, a purple sweet potato vinegar, in this dish. The potatoes have deep-purple flesh, but the vinegar is a stunning strawberry red color. The vinegar has an aroma similar to that of Sherry wine vinegar, which makes a good substitute.

Preparation
ONION SOUBISE

Place all ingredients in small saucepan. Simmer uncovered over lowest possible heat until onions are very tender, and butter and water are reduced to silky sauce, stirring often, 2 to 2 1/2 hours. DO AHEAD Can be made 2 days ahead. Cool, cover, and chill. Rewarm before serving.

SMOKED EGGS

Bring large saucepan of water to boil over high heat. Add eggs to water gently to prevent cracking. Cook 5 minutes. Transfer eggs to large bowl of ice water. When cool enough to handle, crack eggs gently all over on flat surface. Return to ice water and peel carefully. (Do not break eggs; yolks will be runny.)

Mix 3 cups water and 1/8 teaspoon liquid smoke in large saucepan. Add peeled eggs to water. Cover and chill overnight.

CHIPS AND SALAD

Using V-slicer or mandoline, thinly slice potatoes crosswise. Rinse potato slices in small bowl of water. Drain. Rinse until water runs clear, 1 or 2 times more. Drain well. Place on kitchen towel; pat dry.

Pour enough oil into large deep saucepan to measure depth of 1 inch. Attach deep-fry thermometer to side of pan. Heat oil to 360°F. Working in 3 batches, fry potatoes until beginning to brown and crisp, stirring frequently to prevent slices from sticking together, about 1 minute per batch. Using slotted spoon, transfer to paper towel-lined baking sheet. Sprinkle with coarse salt. Cool. Transfer to clean paper towels.

Using slotted spoon, gently transfer eggs to medium bowl. Bring smoked water to gentle simmer over medium heat. Carefully slide eggs from bowl into water. Cook until heated through, about 4 minutes. Rewarm soubise. Mix herbs together in small bowl.

Spoon generous 2 tablespoons soubise onto each plate, using back of spoon to create small indentation for egg. Divide potato chips among plates, creating small mound alongside soubise. Spoon small pile of herb salad alongside chips and soubise. Place 1 egg atop soubise on each plate. Using small sharp knife, cut 1-inch-long slit in each egg (yolk will spill out). Spoon small dollop of caviar atop yolks, dividing equally. Sprinkle with small pinch smoked salt. Drizzle 1/2 teaspoon vinegar alongside soubise.

Soft-Cooked Eggs with Onion Soubise, Caviar, and Potato Chips

Grilled Skirt Steak and Pepper Sandwiches with Corn Mayonnaise

My weekend was spent poolside catching up on all my cooking magazines in Napa. I might be the only woman that sits in her bathing suit and talks about food all afternoon but it's just what makes me happy. We all know I'm a sandwich junkie so it should come as no surprise that as soon as I saw this recipe in this month's Bon Appetit my mouth started watering. Corn mayonnaise? Who is the genius that came up with that amazing combo? I'm almost upset that I didn't come up with that idea myself. The bread is key so take a second and hunt down a ciabatta roll at your local grocery or bakery.

Grilled Skirt Steak and Pepper Sandwiches with Corn Mayonnaise

* 2/3 cup mayonnaise
* 1 1/2 tablespoons red wine vinegar
* 1 tablespoon chopped fresh oregano
* 1 tablespoon chopped fresh basil
* 1 small garlic clove, pressed
* 6 4-inch-long baguette sections or one 1-pound loaf ciabatta, halved horizontally
* 2 ears of corn, husked
* 2 small red bell peppers, quartered lengthwise
* 1 large red onion, cut into 1/3-inch rounds
* 1 1/4 to 1 1/2 pounds skirt steak, cut crosswise into 6-inch pieces
* Olive oil (for brushing)

Prepare barbecue (high heat). Whisk first 5 ingredients in medium bowl. Set aside. Pull out some of inside of bread, forming thick shells. Brush corn, peppers, onion, cut sides of bread, and steaks with olive oil. Sprinkle with salt and pepper. Grill vegetables until charred and just tender and steaks until charred and cooked to medium-rare, about 15 minutes for corn, 8 to 10 minutes for peppers, and 5 to 8 minutes for onion, turning occasionally, and 3 minutes per side for steaks. Let steaks rest 5 minutes. Grill bread, cut side down, until charred, about 2 to 3 minutes.

Cut corn from cobs; add 1 cup to bowl with mayonnaise mixture and stir to coat. Season to taste with salt and pepper.

Cut steaks diagonally against the grain into 1/3- to 1/2-inch-thick strips. Arrange steak slices, peppers, and onion over bottom halves of bread. Spoon corn mayonnaise over. Top with bread, pressing slightly to compact. (If using ciabatta, cut into 6 sandwiches.)

Grilled Skirt Steak and Pepper Sandwiches with Corn Mayonnaise

Murray Circle at Cavallo Point

Good job, Drew!

For our 3 year anniversary, Drew blindfolded me, drove me over the bridge and checked us in for a one night stay and foodie excursion at Cavallo Point. The eco-friendly resort and spa opened under a year ago and is located just under the Golden Gate Bridge in Marin. Set in historical Fort Baker, it's home to Michelin star Murray Circle restaurant, a cooking school and spa. Cha-ching! All my favorite things in one place!

After a terrific day at the spa, we got all dressed up and headed down for an 8 course dinner and wine pairing. Executive Chef, Joseph Humphrey (Michael Mina, 5th Floor, Meadowood) features Bay Area cuisine with a French twist and showcases local and organic farms, ranches and culinary artisans in the region. The wine pairings were VERY generous so it's a good thing that you can hop a ride back to your room on a golf cart and leave your car in the parking lot. In addition, the wine pairings featured all Old World wines with the exception of one (a Monterey Pinot). The star of the night was the Domaine de la Cadette La Chatelaine, Vezelay. It was very light and had great minerality.

Of all the courses, the halibut and lobster with squab were my favorite. My Kobe petite filet was too salty but I tasted Drew's and his was perfectly seasoned. After the cheese course, I start to tapper off. I'm not one for desserts or sweet wines but Drew happily polished them off for me with no complaints.

Make sure to grab a drink and/or stay a night a Cavallo Point. We could see our apartment across the bay from our balcony but we felt like we were on vacation and came home relaxed, fat and happy.

Murray Circle at Cavallo Point

Summer Corn Soup

You can buy 3 ears of corn for about a dollar right now at your grocery store or farmers market so this recipe is really easy on your wallet. The garnish for this soup is what really makes it so don't skip the bacon and the green onion, crème fraîche and cayenne pepper give it some kick and color. This soup will keep for several days in the fridge, is kid friendly and a great starter for a BBQ or quick lunch.

Summer Corn Soup

• 3 cups whole milk
• 3 ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved
• 2 tablespoons (1/4 stick) butter
• 1 large onion, chopped
• 1 large carrot, peeled, thinly sliced
• 1 celery stalk, thinly sliced
• 1 garlic clove, pressed
• 2 cups water
• 2 large fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 bay leaf
• Ground white pepper

• 2 thick bacon slices, diced
• 1/3 cup fresh corn kernels cut from about 1/2 ear of corn
• 1 green onion, thinly sliced
• Pinch of cayenne pepper
• Crème fraîche*, stirred to loosen

• Bring milk and corncob halves (not kernels) just to boil in heavy medium pot. Remove from heat, cover, and let steep while sautéing vegetables.
• Melt butter in large saucepan over medium heat. Add onion; sprinkle with salt and sauté until translucent, about 5 minutes (do not let onion brown). Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes. Add 2 cups water, herb sprigs, bay leaf, and milk with corncobs. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 20 minutes to blend flavors.
• Discard corncobs, herb sprigs, and bay leaf. Cool soup slightly. Working in batches, puree soup in blender until very smooth. Strain into large bowl, pressing on solids to extract as much liquid as possible. Season soup to taste with salt and white pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.

• Cook bacon in small skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Transfer to small bowl. Mix in corn, green onion, and pinch of cayenne. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• Rewarm soup over medium heat. Divide among bowls. Sprinkle garnish over, drizzle with crème fraîche, and serve.
• *sold at some supermarkets and at specialty foods stores

Summer Corn Soup

Georgia Peach Pie

My sister and her family moved back to Atlanta this week so I thought I'd post a recipe that welcomes them home. Peaches are in their prime right now so head over to your farmers market and get your hands on some. This F&W recipe calls for homemade bourbon whipped cream...giddy up!

Georgia Peach Pie

1. 2 2/3 cups all-purpose flour
2. 2 teaspoons sugar
3. 3/4 teaspoon salt
4. 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
5. 1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
6. 1/2 cup ice water

1. 8 large, ripe but firm peaches (3 1/2 pounds)
2. 3/4 cup sugar
3. 1 1/2 tablespoons fresh lemon juice
4. 1/4 cup plus 1 tablespoon all-purpose flour
5. 1 1/2 tablespoons unsalted butter, thinly sliced
6. Egg wash made with 1 egg yolk mixed with 2 tablespoons water
7. Bourbon Whipped Cream, for serving

Directions

1. PREPARE THE CRUST: In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
2. On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough.
3. MAKE THE FILLING: Preheat the oven to 400°. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.
4. Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.
5. Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edge of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom. Transfer the pie to a rack to cool completely. Serve with the Bourbon Whipped Cream.

The dough can be refrigerated for up to 2 days or frozen for up to 1 month. The peach pie can be stored overnight at room temperature.

Georgia Peach Pie

Crab-Stuffed Jalapeños

My little brother loves stuffed jalapenos. Almost every time we go to his house for dinner he grills some stuffed jalapenos with cream cheese. They always hit the spot and we usually end up grilling up seconds. I came across this recipe in my new issue of Saveur and thought it was a perfect recipe to try next time I had him over for dinner.

Stuffed Jalapeños
10–12 medium jalapeños
1 tbsp. canola oil, plus more for frying
1/4 lb. lump crab meat, picked through
to remove any bits of shell
3 tbsp. cream cheese, at room temperature
1 tbsp. finely chopped cilantro leaves
1 tbsp. finely chopped parsley leaves
1 shallot, finely chopped
1 1/2 tbsp. plus 3/4 cup dried bread crumbs
2 tsp. fresh lime juice
1 egg yolk
1/2 cup all-purpose flour
1/2 cup milk
2 eggs, beaten
1 1/4 tsp. kosher salt, plus more to taste

1. Heat oven to broil; arrange a rack 6" from heating element. In a small bowl, toss jalapeños with 1 tbsp. oil. Transfer jalapeños to a foil-lined baking sheet; broil, turning several times, until blackened, about 12 minutes. Transfer jalapeños to a bowl, cover with plastic wrap, and set aside to let steam for 15 minutes. Peel the jalapeños. Working with 1 jalapeño at a time, cut a slit down the length of the pepper. Scoop out the seeds with a small spoon (handle carefully so that they stay intact). Set jalapeños aside.

2. With a fork, vigorously mix together crab, cream cheese, cilantro, parsley, shallots, 1 1/2 tbsp. bread crumbs, lime juice, and yolk in a bowl. Stuff each jalapeño with 1 heaping tbsp. of filling; transfer to a plate and repeat with remaining jalapeños. Refrigerate for 30 minutes.

3. Put remaining bread crumbs into a shallow dish. Put flour into another small dish. Whisk together milk and eggs in a bowl. Working with 1 jalapeño at a time, dredge jalapeño in flour, shaking off excess. Dip jalapeño in egg mixture, roll in bread crumbs, and transfer to a plate; set aside.

4. Pour oil to a depth of 2" into a 4-qt. saucepan over medium-high heat until a deep-fry thermometer reads 325˚. Working in batches, add jalapeños and cook, turning occasionally, until golden brown, about 3 minutes.

Drain jalapeños on paper towels; sprinkle with salt.

SERVES 4

Crab-Stuffed Jalapeños

Ike’s Vietnamese Fish Sauce Wings

If I lived in Portland, I would eat at PokPok once a week. This 2007 Oregonian Restaurant of the Year and a local favorite has some of the best Thai bites I've ever tried and at prices that cannot be beat.

When I travel, I do my research. So when I read about PokPok in Food and Wine and GQ in the same week, I knew this would have to be a spot we'd check out on our upcoming vacation. Six of us showed up for our reservation ready to eat anything and everything. The menu is comprised of small plates that are meant to be shared so the more people you go with the more you would get to try. And, trust me, you want to try all of it.

The star of the night was the Vietnamese Fish Sauce Wings. In fact, we ended up ordering them twice since the first round disappeared within seconds. We got ours spicy and I would suggest you do too.

Thanks to the folks at F&W, I am able to share the recipe with you and make them for myself at home...yes!

Ike’s Vietnamese Fish Sauce Wings

Ingredients

1. 1/2 cup Asian fish sauce
2. 1/2 cup superfine sugar
3. 4 garlic cloves, 2 crushed and 2 minced
4. 3 pounds chicken wings, split at the drumettes
5. 2 tablespoons vegetable oil, plus more for frying
6. 1 cup cornstarch
7. 1 tablespoon chopped cilantro
8. 1 tablespoon chopped mint

1. In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
2. Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
3. In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
4. In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.

Ike’s Vietnamese Fish Sauce Wings

Cherry-Berry Pie

If you go to the Green City Market in Chicago (in my old hood, tear), chances are you have seen this pie in person. Paula Haney is an acclaimed pastry chef that left the big kitchens of some of the hottest restaurants to open Hoosier Mama Pie Company. This pie takes advantage of the luscious berries in season right now that can be found easily at farmers markets everywhere. If you can't get a pie from Paula's stand, try and make it at home using this recipe.

Cherry-Berry Pie

Crust

1. 2 1/4 cups all-purpose flour, frozen
2. 2 teaspoons salt
3. 14 tablespoons unsalted butter, cut into 1/2-inch cubes—9 tablespoons frozen, 5 tablespoons chilled
4. 2 tablespoons red wine vinegar mixed with 6 tablespoons of ice water

Filling

1. 1 cup plus 1 teaspoon sugar, plus more for sprinkling
2. 1/4 cup quick-cooking tapioca
3. Pinch of salt
4. 2 cups pitted sweet cherries
5. 3/4 pound raspberries (3 cups)
6. 1/2 pound blueberries (1 1/2 cups)
7. 1 teaspoon all-purpose flour
8. 2 tablespoons heavy cream

1. Make the Crust: In a food processor, pulse the flour and salt. Add the chilled butter and pulse until it’s the size of small peas. Add the frozen butter and pulse until it’s the size of small peas. Drizzle the vinegar mixture over the flour mixture. Pulse just until the dough starts to come together. Turn out onto a lightly floured surface and knead gently to form a smooth dough. Divide the dough in half and flatten into 2 disks. Wrap in plastic and refrigerate until firm, at least 2 hours.
2. On a lightly floured surface, roll out one disk of dough to a 12-inch round, 1/8 inch thick. Transfer to a 10-inch metal pie plate and freeze for 20 minutes. Roll out the remaining dough 1/8 inch thick. Transfer to a baking sheet and freeze for 20 minutes.
3. Make the Filling: In a small bowl, whisk 1 cup of sugar with the tapioca and salt. In another bowl, toss the cherries with the raspberries and blueberries. Sprinkle with the sugar mixture and toss gently.
4. Mix the flour and the remaining 1 teaspoon of sugar. Sprinkle in the crust; tap out the excess. Spoon the filling into the crust.
5. Using a fluted pastry wheel, cut the remaining dough into 3/4-inch-wide strips. Arrange the strips across the pie in a lattice pattern. Trim the overhanging strips to 1/2 inch and press them to the crust. Pinch the rim between your fingers to flute it. Freeze the pie for 1 hour.
6. Preheat the oven to 400°. Brush the cream over the lattice crust and rim and sprinkle with sugar. Bake in the upper third of the oven for 1 hour, or until the crust is richly browned and the filling starts to bubble. If necessary, cover the pie with foil for the last 10 minutes of baking. Let cool on a rack until warm before serving.

Cherry-Berry Pie

Dry Creek Kitchen

Our 4th of July plans fell through at the last minute so we scrambled to come up with a vacation. It’s a good thing we live in California. Whether you go north, south or east, there are a million and one things to do in the most beautiful of places. We decided to road trip up to Mendocino and play the weekend by ear. We canoed down a river, visited local breweries and did wine tastings in Anderson Valley and Dry Creek. We ate on a budget and slept on a budget but we did splurge on a brunch at Dry Creek Kitchen in downtown Healdsburg.

Dry Creek Kitchen is a part of the Charlie Palmer Empire and is located right on the town square. We ate on the patio and enjoyed some killer Bloody Marys that are a house specialty. If you have never been to Healdsburg, you must go. It’s an adorable little town of just over 11,000 people with great restaurants and surrounding wineries. We love it here and strive to save up enough cash so we can acquire our own little slice of heaven and live up there someday. It seems like a great place to raise a family and enjoy the simple things in life. Plus, the weather is fantastic.

Dry Creek Kitchen does not charge corkage for local wines. This means that you can bring in a bottle of wine from your day of tasting and enjoy it over a nice, long meal for no extra charge. This is not a common practice of its neighboring Valley, Napa, which can upset guests. In addition, they source everything locally from meat to dairy to produce. Menu can be prefix or a la carte. Tasting menus also offer wine pairings that look spot-on and well thought out. Our steak and eggs and open face egg sandwich on brioche were spectacular but the service was the real star. Our (young) team of waiters were happy-go-lucky locals that loved their town and loved their job. All in all, a great experience and would highly recommend it.

Dry Creek Kitchen

Strawberry Angel-Food Triffle

If you have tasted a strawberry lately, chances are when you bit into it the fruit exploded in your mouth. Strawberries are in their prime so why not take advantage of them by featuring them in an easy dessert that can feed a large group? Store bought Cool Whip and angel food cake make this recipe a snap.

Strawberry Angel-Food Triffle

• 1 pound frozen strawberries
• 1/2 cup sugar
• 1 store-bought angel-food cake
• 16-ounce container Cool Whip
• Mint for garnish
  

Place the strawberries and sugar in a saucepan. Heat gently until the strawberries are soft and the sugar has dissolved. Allow the juices to reduce slightly, until they have the consistency of a thin syrup. Let cool.

Tear fist-sized pieces from the angel-food cake and use them to line the bottom of a large, clear bowl or trifle dish. Cover with a layer of Cool Whip and a layer of strawberries in syrup, filling in any holes in the previous layer. Add another layer of cake and continue building until all the ingredients have been used, ending with a few spoonfuls of Cool Whip and strawberries and a sprig of mint as a garnish.

Strawberry Angel-Food Triffle

Watermelon Gazpacho

Nothing says summer like watermelon. With the 4th of July right around the corner, why not take a Spanish classic and Americanize it a little bit? Gazpacho is always better the second day so I suggest that you make it and let it do its magic overnight. If you want to take it to the next level, add a little feta cheese on top, too.

Watermelon Gazpacho

1. 6 1/2 pounds tomatoes, cored
2. 2 pounds seedless watermelon, peeled—2 cups coarsely chopped, 2 cups diced
3. 2 pounds cucumbers, peeled and seeded—2 cups coarsely chopped, 2 cups diced
4. 1/4 cup sherry vinegar
5. 3 tablespoons extra-virgin olive oil
6. Salt and freshly ground pepper
7. 6 scallions, thinly sliced
8. 2 jalapeños, seeded and minced
9. 1/2 cup chopped cilantro
10. 1/4 cup fresh lime juice
11. 1/2 cup minced chives, for garnish

1. Bring a large pot of water to a boil. Add the tomatoes and blanch until the skins are loosened, about 30 seconds. Transfer the tomatoes to a large rimmed baking sheet and let cool.
2. Peel the tomatoes and halve them crosswise. Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices. Press on the seeds; you should have about 2 cups of tomato juices in the bowl. Coarsely chop enough of the tomatoes to make 4 cups. Cut the remaining tomatoes into 1/2-inch dice.
3. In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice and the 2 cups each of chopped watermelon and cucumber. Transfer the soup to a large bowl. Stir in the diced tomato, watermelon and cucumber, the vinegar and 1 tablespoon of the olive oil and season with salt and pepper. Refrigerate until chilled, at least 1 hour.
4. In a small bowl, mix the scallions, jalapeños, cilantro and lime juice; season with salt and pepper. Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil and sprinkle the chives on top. Pass the scallion relish at the table.

Watermelon Gazpacho

Basil Vinaigrette

Nothing beats tomatoes in the summer time. Especially heirloom tomatoes.

My office is located south of San Francisco and there is a farmers market every Thursday from 4pm-8pm. This is a huge bonus. Farmers markets in the city are usually done and gone by the time I get back to the city and everyone knows that the Ferry Building on Saturday's is a zoo. Now, I have my very own farmers market in the cute small town where I work that I can shop at once a week. Yes!

Last week, I wet straight for the heirloom tomatoes. Drew is a tomato fanatic so I figured I would buy a bag of them and make a nice salad for dinner. I made this basil vinaigrette and served it with the sliced tomatoes and added burrata cheese and some sliced radishes. It was AMAZING.

Basil Vinaigrette

1. 1 small garlic clove
2. 1 cup packed basil leaves, coarsely chopped
3. 1/4 cup extra-virgin olive oil
4. 1 1/2 tablespoons Champagne vinegar
5. Pinch of crushed red pepper
6. Salt and freshly ground black pepper

Directions

1. In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.

Basil Vinaigrette

Taste of Howell Mountain, June 20

Tomorrow is the big event! Get you tickets NOW!

2:30 – 5 pm
Wine Tasting - 30 Wineries Pouring
Silent Auction & Fabulous Food
•••
5 pm - 7:30 pm
Live Auction
Wine Collections, Large Format Bottles
& Wine Lifestyle Events
Delicious Dessert
Auctioneer – Greg Quiroga
•••
All auction proceeds benefit the
Howell Mountain Elementary School.
$95 per person

Tickets available at the door
or by calling 707-252-6229

Taste of Howell Mountain, June 20

Grilled Salmon and Asparagus Salad

My best friend is rounding into her third trimester of her first pregnancy. She’s moving a little slower, requiring a lot more rest and has been told to eat better. That’s where I come in. See, my best friend is not a huge cook but, like most people, she appreciates a good meal. With maternity leave on the horizon and much more time at home, she has decided to take cooking head-on but on her own terms. People like her want something easy, healthy and delicious and I have been tasked to post recipes to help her on her journey.

I know a lot of my readers don’t just cook for themselves but for their friends, family and more. With the chaos that is life, simple and delicious recipes are a necessity. So, dear reader, here is an approachable recipe for cooks just like my friend that can be made with ease.

Grilled Salmon and Asparagus Salad

Maple-Dijon Dressing
1/3 cup maple-flavored syrup
2 tablespoons Dijon mustard
1 tablespoon olive or vegetable oil

Salad
1 lb salmon fillet (1/2 inch thick)
1 lb fresh asparagus spears
4 cups baby salad greens
1 cup shredded carrots (about 1 1/2 medium)
1 hard-cooked egg, cut into 8 wedges

Heat gas or charcoal grill.

In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.

Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill “wok”).

When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.

Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with salmon and asparagus. Sprinkle with pepper. Serve with remaining dressing.

Grilled Salmon and Asparagus Salad

Fresh Figs with Goat Cheese and Peppered Honey

My little sister worships figs so when fig season rolls around it's safe to say she has a hefty stash going at all times. And why not? They are a great snack, delicious in salads and even better when used in desserts. Maybe she's on to something.

I came across this recipe in Bon Appetit and it got me excited for summer. Honey, goat cheese and figs are a classic combination that always please the palate. Do yourself a favor and go buy some local honey. If you are using that stuff in the plastic bear you should be shot. Go to a farmers market and do a honey tasting. Better yet, buy some honey sticks. You can usually get 3 for a dollar and they are the best little treat. If you want to bulk up this dish add some arugula and prosciutto.

Fresh Figs with Goat Cheese and Peppered Honey

• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper
• 12 fresh figs
• 1/4 cup soft fresh goat cheese

Combine honey and pepper in small pitcher; stir to blend. Starting at stem end, cut each fig into quarters, stopping 1/2 inch from bottom to leave base intact. Gently press figs open. Spoon 1 teaspoon cheese into center of each. Arrange figs on platter; drizzle with peppered honey.

Fresh Figs with Goat Cheese and Peppered Honey

Herbed Balsamic Chicken with Blue Cheese

Since the economy tanked, we've been eating lots and lots of chicken. It's cheap, you can freeze it and there a million and one things you can do with it. This recipe is super simple and just requires a little marinade time and some stinky cheese. I love arugula but you can really serve this with any kind of lettuce or spring green. If you don't have a grill, you can bake or broil the chicken instead but using the grill gives it great flavor and adds texture. I like to reserve the marinade and brush it on the chicken while it grills.

Herbed Balsamic Chicken with Blue Cheese

• 6 skinless boneless chicken breast halves (5 to 6 ounces each)
• 1/2 cup balsamic vinegar
• 3 tablespoons olive oil
• 2 teaspoons coarse kosher salt, divided
• 1 1/2 teaspoons freshly ground black pepper, divided
• 2 teaspoons herbes de Provence*
• 1 3-to 4-ounce wedge blue cheese, cut into 6 slices

Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally.

Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.

Herbed Balsamic Chicken with Blue Cheese