Meyer Lemon Bars

I just got back from a girls weekend in Napa and my friend's Meyer lemon tree was kickin' with fruit. Before I left, I asked if I could harvest some to take back to the city, promptly filled up a bag and headed home to make lemon bars. I'm not a sweets person as I have said a million times on here but, boy, I can always go for anything with citrus of any kind. Lemon bars are easy, tasty and tart. Making them with Meyer lemons makes them even better. Here is a recipe from the sunny, celebrity-clad Hamptons (aka Ina Garten)

Meyer Lemon Bars

For the crust:

nocoupons

• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling:

nocoupons

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
  
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Meyer Lemon Bars

Japanese Hamburgers

I have a friend that swears by this recipe. I had her over on Sunday night for Shrimp & Grits and she wouldn't stop talking about it so I asked for the recipe. She came across it on a fellow blog, Just Hungry. The two biggest differences? Adding pork to the meat and the sauce made with tonkatsu. Give it a try.

Japanese style hamburger (Hambaagu or hambaagaa)

This makes 4 small hamburgers, serving 2 to 4 people depending on what else you are serving.

• 200g/ about 7 oz. ground beef (from a cut that has a fair amount of fat in it - very lean beef will not work because it will be too dry.)
• 100g / about 3 1/2 oz. ground pork
• 1/2 medium onion
• 3/4 tsp. salt
• About 1/2 tsp. ground black pepper
• About 1/4 tsp. ground nutmeg
• 1 cup soft white breadcrumbs (Make the breadcrumbs from regular white bread slices with the crusts off. The crumb of a baguette is really good for this.)
• 2-3 Tbs. milk
• 1 egg
• Oil for cooking

For the sauce:

• 1/2 cup dry red wine
• 1/3 cup ketchup
• 1/3 cup Japanese tonkatsu sauce such as Bulldog brand

Chop the onion very finely. Sauté the onion in a little oil until translucent. Let cool.

Moisten the breadcrumbs with the milk. Combine the meat, cooled onions, moistened milk, egg, salt, ground pepper and nutmeg. Your hands are the best tools for this. Combine well until everything is amalgamated.

Divide into 4 portions. Form into patties, slapping each with your palms until the surface is smooth. Indent the middle with your thumb - this makes sure the middle gets cooked evenly.

Heat up a large frying pan with some oil over high heat. Place the hamburgers well apart in the hot pan, and fry until browned. Turn over and turn the heat down to low. Put a tight fitting lid on the pan and steam-cook the hamburgers for about 10 minutes until the middle bounces back if you press down on it. Take out and keep warm.

Pour out any excess oil from the pan and turn the heat up to high again. Add the red wine and deglaze the pan with it (scrape off the brown bits and blend). Add the ketchup and the Bulldog sauce and blend. Pour over the hamburgers.

They are best served piping hot, but they are also very popular for bento boxes.

Japanese Hamburgers

Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa

What caught my eye in this recipe was that the crabs are grilled. Usually soft shell crabs are fried! Chef Rick Bayless created this recipe and I can imagine sitting in one of his Chicago restaurants enjoying this dish. Don't be afraid of soft shell crabs. They are delicious and eaten whole. Call your local seafood store to check if they have any in stock. Bon appetit!

Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa

1 medium jicama, peeled and julienned
3 medium cucumbers, peeled, seeded, and julienned
1 cup coarsely chopped fresh cilantro, plus sprigs for
garnish
7 tbsp. extra-virgin olive oil
5 tbsp. fresh lime juice
Salt
2 medium tomatoes, diced
3 serrano chiles, seeded, if desired, and minced
1 clove garlic, peeled and minced
1 medium white onion, peeled and finely chopped
1 avocado, peeled and diced
8 softshell crabs, cleaned
1 lime, cut into wedges

1. Combine jicama, cucumber, and 1/2 cup chopped cilantro in a medium bowl. Dress with 4 tbsp. olive oil and 4 tbsp. lime juice. Season to taste with salt, mix well, and set aside.

2. In a separate bowl, combine tomatoes, chiles, garlic, onions, avocado, and remaining chopped cilantro. Dress with remaining lime juice, season with salt, and mix gently; set aside.

3. Lightly brush a hot grill or grill pan with 1 tbsp. oil. Brush crabs with remaining 2 tbsp. oil, then place on grill and cook until firm, about 2 minutes on each side. To serve, divide jicama salad and tomato-avocado salsa among four plates. Top each plate with 2 crabs and garnish with cilantro sprigs and lime wedges.

Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa

Funnel Cakes

When you grow up in a small town like I did, the county fair is a big deal. For this holiday weekend, Drew and I are staying at a hotel in Calistoga to soak in the town parade, sit by the pool and spin around tirelessly on the Gravitron.

The county fair is a great place to eat. There are corn dogs, cotton candy, caramel corn, ice cream, churros and more. And it's a good thing I only go once a year because these menu options are not approved for my bride-to-be diet. One of my fair staples is the funnel cake. Make these at home and reminisce on your days as a kid at the carnival.

Funnel Cakes
FN Test Kitchen

• 3 large eggs
• 2 1/4 cups milk
• 1/2 teaspoon pure lemon extract
• 4 cups flour
• 1 cup light brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Oil for frying
• Cinnamon powdered sugar for dusting

Preheat the oil to 375 degrees F. In a mixing bowl, whisk the eggs, milk, and lemon. Whisk well. Sift the flour, sugar, baking powder, and salt together. Fold the flour mixture into the egg mixture. Stir until smooth. Hold your finger over the funnel opening, fill with 3/4 cup of the filling. Place your hand over the oil and carefully remove your finger. Scribble and criss-cross the filling into the hot oil. Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with cinnamon sugar mix. Repeat the process until all of the batter is used.

Funnel Cakes

Creamy Potato Salad with Lemon and Fresh Herbs

What would summer be without potato salad? As the 4th of July nears, think about adding this salad to your BBQ menu. It's a major crowd pleaser and guests will be prepared to splurge on their calorie intake. I like my salad cold, so keep it in the cooler or fridge just before serving. Nobody likes a warm creamy dressing on a hot day.

Creamy Potato Salad with Lemon and Fresh Herbs
Bon Appetit
• 3 pounds baby red potatoes
• 3 tablespoons unseasoned rice vinegar
• 3/4 cup mayonnaise
• 3 medium green onions, thinly sliced
• 1 celery stalk, cut into 1/3-inch cubes
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh dill
• 1 1/2 teaspoons finely grated lemon peel

• Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
• Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cover and chill.

Creamy Potato Salad with Lemon and Fresh Herbs

Watermelon Salad with Feta and Mint

Drew bought this gigantic watermelon at Costco last weekend and we had a ton left over after a BBQ. I brainstormed a couple ways to not let it go to waste, including making a sangria out of it. At the end of the day, this salad recipe sounded perfect and easy to make. The saltiness of the feta works nicely with the sweetness of the watermelon.

Watermelon Salad with Feta and Mint
Jacques Pépin

1. 1/3 cup extra-virgin olive oil
2. 3 tablespoons fresh lemon juice
3. 2 teaspoons kosher salt
4. 1 teaspoon Tabasco
5. 1/2 teaspoon freshly ground pepper
6. One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
7. 1/2 pound feta cheese, crumbled (2 cups)
8. 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
9. 1 small sweet onion, cut into 1/2-inch dice
10. 1 cup coarsely chopped mint leaves

1. In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.

Watermelon Salad with Feta and Mint

Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions

Honestly, unless you are a vegetarian there is NO way that you can tell me that this thing does not look down-right delicious. With Spicy mayo, andouille and blue cheese, this sucker packs a serious punch.

Summer is officially here and we're packing up the car and heading up to Napa for a little poolside relaxation and some varsity grilling. I've been doing some menu planning this week and this burger has made the cut for Saturday's festivities. If people are turned off by the pecans in the recipe then just leave them out. Make sure to be patient when you are cooking your onions. Low and slow, friends. Low and slow.

Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions
Saveur

Spicy mayonnaise

• 3/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Cajun or Creole seasoning blend
• 1/4 teaspoon hot pepper sauce

Burgers

• 1/2 pound andouille sausage, cut into scant 1/4-inch cubes
• 3/4 cup pecans, toasted, chopped
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 pounds ground beef chuck or ground beef (20 percent fat)

Caramelized onions

• 1 1/2 pounds onions, thinly sliced
• 2 tablespoons olive oil plus more for brushing grill rack
• 3 garlic cloves, minced
• 1 tablespoon golden brown sugar

• 6 large hamburger buns, split
• 8 ounces crumbled blue cheese

• 12 pickled okra pods, halved lengthwise*
• 3 cups watercress tops

For mayonnaise:
Mix all ingredients in small bowl. Cover and chill.

Do ahead: Can be made 2 days ahead. Keep chilled.

For burgers:
Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture into six 1/2-inch-thick patties. Transfer patties to small baking sheet.

Do ahead: Can be made 1 day ahead. Cover and chill.

For onions:
Prepare barbecue (medium-high heat). Toss onions and next 3 ingredients in large skillet. Place skillet on grill; cook until onions are golden, stirring often, about 25 minutes. Remove from grill; season with salt and pepper.

Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2 minutes. Transfer buns to work surface. Grill burgers until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese. Grill until burgers are cooked to desired doneness, about 3 minutes for medium. Place some onions, then burger, on each bun bottom. Top each with okra and watercress. Spread mayonnaise on cut side of bun tops; place on burgers. Serve with remaining mayonnaise.

Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions

Strawberry Tart with Flaky Pastry

The great thing about summer is how easy and delicious meals can be. When ingredients are at their peak, you really just have to wash them, chop them and serve them. Case-in-point this great recipe for a summer strawberry dessert.

Strawberry Tart with Flaky Pastry

1. 1 teaspoon salt
2. 1 1/4 cups ice water
3. 3 1/2 cups chilled all-purpose flour, plus more for dusting
4. 1 pound cold unsalted butter, cut into 1/2-inch pieces

1. 1 cup heavy cream
2. 3 tablespoons granulated sugar
3. 1 tablespoon Grand Marnier
4. 1 pound strawberries, thinly sliced
5. Confectioners' sugar, for dusting

1. Make the Pastry: Stir the salt into the ice water until dissolved. In a food processor, combine the 3 1/2 cups of flour and the butter and pulse until the butter is the size of peas and evenly distributed in the flour. Make indentations in the flour mixture and drizzle in the water. Pulse just until the flour is moistened. Scrape the mixture out onto a lightly floured work surface and quickly press and squeeze just until a shaggy, coarse dough forms. Flatten the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
2. On a floured work surface, dust the top of the pastry with flour. Roll out to an 8-by-15-inch rectangle. Fold the rectangle into thirds like a letter, brushing off any excess flour. Roll it out to a rectangle and fold it again, dusting with more flour as necessary. Cover and refrigerate for 30 minutes. Roll and fold 2 more times, refrigerating the pastry for 30 minutes in between. Refrigerate the pastry for 1 hour.
3. Preheat the oven to 425°. Cut out a 10-inch round of parchment paper. Line a large rimmed baking sheet with parchment. Divide the pastry in half; freeze half for another use. On a floured work surface, roll out the pastry 1/4 inch thick. Using a sharp knife and a 12-inch plate as a template, cut out a 12-inch round. Brush off any excess flour and transfer the pastry to the prepared baking sheet. Top with the parchment round and a 10-inch cake pan; fill the pan with pie weights or dried beans.
4. Bake the pastry in the middle of the oven for 10 minutes. Reduce the oven temperature to 375° and bake for about 35 minutes, until starting to brown around the edge. Remove the cake pan and parchment round and cover the edge of the pastry with foil. Bake the pastry in the upper third of the oven for about 15 minutes longer, until the center of the round is lightly browned and crisp. Transfer the pastry to a rack to cool.
5. Assemble the Tart: In a large bowl, whip the cream to soft peaks. Add the granulated sugar and Grand Marnier and whip the cream until firm. Spread the whipped cream over the pastry and arrange the sliced strawberries on top. Dust the tart with confectioners' sugar, cut into wedges and serve.

Strawberry Tart with Flaky Pastry

Spanakopita

Drew and I headed over to Pacifica for a BBQ on Memorial Day with some close friends. Prior to the big day, my friend and I decided to go 'Greek'. I brought a leg of lamb that had been marinating in lemon juice, olive oil, lemon zest, garlic and rosemary for 24 hours and some spanakopita. For those of you that have never had spanakopita, it's a Greek staple and quite delicious warm or cold.

Recipes for this dish don't vary much. Here is an easy one from Tyler Florence.

Spanakopita

• 3 tablespoons olive oil
• 1 onion, chopped
• 1/2 cup chopped green onions, white and green parts
• 3 garlic cloves, minced
• 2 pounds fresh baby spinach, trimmed, washed and roughly chopped
• 1/2 lemon, juiced
• 2 eggs, lightly beaten
• 12 ounces crumbled feta
• 1 tablespoon coriander seeds, toasted and ground
• 1/2 teaspoon freshly grated nutmeg
• 1/2 pound unsalted butter, melted
• 1 pound phyllo pastry sheets
• 1/4 cup finely chopped oregano
• 1/4 cup finely chopped chives
• 1/2 cup grated Parmesan

Heat olive oil in a large skillet and place over medium heat. Saute onions and garlic for 3 minutes until soft. Add the spinach, season with salt and pepper, and continue to saute until the spinach is limp, about 2 minutes. Add lemon juice, remove from heat and place in a colander, and squeeze out excess liquid. Set aside to cool. The filling needs to be cool and dry to prevent the phyllo from becoming soggy. In a medium bowl, beat the eggs with feta, coriander, and nutmeg. Season, then fold in the cooled spinach mixture until well blended.

Preheat oven to 350 degrees F, brush 2 baking sheets with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Take care to keep the phyllo covered with a damp, not wet, towel as you work to prevent drying out and becoming brittle. Brush the sheet with melted butter, then sprinkle evenly with some oregano and chives. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, cut the sheets lengthwise into thirds to form 2 1/2-inch strips. Do this with all the sheets of dough.

Place a heaping teaspoon of filling near 1 corner of the layered phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding up a flag. Brush the top with butter and dust with Parmesan, place on prepared baking sheet, and cover while preparing the remaining pastries. Repeat until all the filling and phyllo strips are used up. Bake for 20 to 30 minutes until the triangles are crisp and golden. Serve hot, warm or cold.

Spanakopita

Prosciutto-Wrapped Scallops with Romesco Sauce

Our good friends, Mike and Romy, are coming to visit this weekend and they love my home cooked meals. We have a hike in Marin, a visit to Napa, our engagement party at Press Club and the Lost finale. Yes, the Lost finale. I can't believe that I am doing a post on this but this is Drew's favorite show so I have decided to cook a feast for Sunday's big night. I figured surf and turf would be the way to go considering we'll be staring at a bunch of people trapped on a tropical island.

For the 'surf' part, I am thinking that this new recipe from this month's Bon Appetit should do the trick. Best part is that it is easy and I won't miss the show!

Prosciutto-Wrapped Scallops with Romesco Sauce

• 1/4 cup dry white wine
• 4 sun-dried tomato halves packed in oil, drained
• 1 garlic clove, peeled
• 1/4 cup chopped drained piquillo peppers or roasted red peppers from jar
• 1/4 cup whole almonds
• 3 tablespoons olive oil
• Coarse kosher salt

• 8 paper-thin slices prosciutto, each slice cut lengthwise into 3 long strips
• 12 sea scallops, halved horizontally
• Olive oil
• Coarse kosher salt
• Fresh thyme leaves (for garnish)

• Before cooking the scallops, be sure to remove the muscle, which can be tough when cooked. Find the muscle by looking for the white strip that runs up the side of the scallop. You can usually pull it off with your fingers, but you may need to use a paring knife to tease the muscle away from the rest of the scallop.

Romesco sauce

• Combine wine, tomatoes, and garlic in small saucepan; bring to boil. Reduce heat and simmer until wine is reduced by half, about 2 minutes. Remove from heat and cool.
• Transfer tomato mixture to processor. Add peppers, almonds, and oil and blend until coarse puree forms. Transfer to small bowl. Season to taste with coarse salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill. Let stand at room temperature 1 hour before using.

Scallops

• Line rimmed baking sheet with parchment paper. Wrap 1 prosciutto strip around center of each scallop half, pressing ends together to seal. Arrange scallops on prepared sheet. DO AHEAD Can be made 4 hours ahead. Cover and chill.
• Preheat broiler. Brush scallops lightly with oil; sprinkle with pepper and lightly with coarse salt. Broil scallops until opaque in center and prosciutto is almost crisp, turning scallops over halfway through broiling, 1 to 2 minutes per side, depending on size of scallops. Arrange scallops on platter. Top each with small dollop of romesco sauce and a few thyme leaves.

Prosciutto-Wrapped Scallops with Romesco Sauce

Blueberry Oat Scones

Mother's day is around the corner which means most women are going to hang up their aprons for a day and kick their feet up. Now, I'm not a mother but if I was I would start dropping some hints on how I'd like to spend my morning in bed munching on these delicious scones. Just a thought...

Blueberry Oat Scones
Epicurious

• 3 cups all purpose flour
• 1/3 cup (packed) golden brown sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon coarse kosher salt
• 11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes
• 1 cup plus 3 tablespoons old-fashioned oats
• 1 cup fresh or frozen blueberries (about 5 1/2 ounces)
• 1 3/4 cups chilled half and half
• 1 teaspoon vanilla extract
• 5 teaspoons raw sugar*

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.

Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.

Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).

Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.

Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.

Blueberry Oat Scones

Pear-Cilantro Margarita

I managed to get a massive sunburn this weekend from hiking the coastal trail in Marin and running around the city in some serious sunshine. While I was out-and-about, I was not too surprised to notice that every patio, bar and restaurant was packed. What is it about nice weather that makes everyone want a cocktail? Next time the weather permits, try this fun spin on a marg.

Pear-Cilantro Margarita
F&W

Ingredients

1. Ice
2. 1 ounce reposado tequila
3. 1 ounce pear nectar or juice
4. 1/2 ounce Simple Syrup
5. 1/2 ounce fresh lime juice
6. 1 1/2 teaspoons fresh lemon juice
7. 1/2 teaspoon chopped cilantro, plus 1 small cilantro sprig for garnish

Directions

1. Fill a cocktail shaker with ice. Add all of the ingredients except the cilantro sprig and shake well. Pour into a chilled margarita glass and garnish with the cilantro sprig.

Pear-Cilantro Margarita

Poutine

I'm off to Toronto this week for work and guess what...I've never been there. So when I think of Canada, I think Poutine. This recipe basically consists of fries, cheese curds and gravy. I can't believe that this recipe is not from Chicago or Wisconsin but my research says that French Canadians in Quebec are the genius behind this glutenous treat.

If you don't have access to cheese curds and you have tried to track them down at your local cheesemonger and asked around, I would not sub with anything else. You might as well skip the whole thing and do chili cheese fries instead. The curds make it.

Poutine
Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups beef stock
• Salt
• Freshly ground black pepper
• 2 pounds Idaho white potatoes, peeled and cut
• 1/2 pound fresh cheese curd

Directions

In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.

Poutine

The Boonville Hotel

It's no secret that Drew and I love Anderson Valley but after last weekend our love has reached new heights thanks to our amazing stay at The Boonville Hotel.

This hotel is the whole package: AMAZING restaurant (we'll talk more about that in a second), an uber-friendly staff, bright and remodeled guest rooms with huge bathtubs, sprawling gardens and patio seating and an awesome outdoor cat named Gus! I mean, what's not to like?

The staff at Boonville Hotel quickly reminded me of why I love the area so much. Anderson Valley looks and feels very much like Napa did 30 years ago. The community is tight and small. The focus is on farming and agriculture. Living there is a way of life and there is no traffic! However, the area is unique in its own right. The climate is great for pinot, gewurztraminer and white riesling, the valley is cooler and foggier thanks to its proximity to the ocean and there is a tremendous focus on local and sustainable farming. People that live here eat well.

It's the focus on ingredients that make Boonville Hotel's restaurant, table 128, so good. Almost everything on your plate is either from the backyard or from a neighbor. The recipes are served family-style and are focused and not complex. For $38 you can get an amazing 3-course meal and for a couple dollars more you can get 4-courses. Make sure to sample the local wines by the glass or splurge on a bottle. Ask the man in the front of the house, Marcus, for some recommendations. He also makes a mean aperitif...

Another reason to stay at the hotel...the continental breakfast. Drink some locally grown and produced apple juice, try their scones or snack on some granola or lemon bars. Oh yeah, the coffee is bomb, too. Call the hotel, pack your bags and do yourself a favor. We can't wait to go back.

The Boonville Hotel

Grilled Asparagus with Pepper Zabaglione

Leave it to Mario Batali to turn a healthy seasonal veggie into a super rich calorie splurge. Ladies, do your men refuse to eat veggies? Just put this sauce on them and I'm sure they'll lick their plate. If you would like to cut the richness, I would chop up some prosciutto and sprinkle it on top. The saltiness of the cured ham should do the trick.

Grilled Asparagus with Pepper Zabaglione

1. 3 large egg yolks
2. 1 large egg
3. 3 tablespoons vin santo or other lightly sweet dessert wine
4. 2 tablespoons unsalted butter, softened
5. 1 tablespoon heavy cream
6. 1 teaspoon freshly ground pepper
7. Kosher salt
8. 2 pounds large asparagus
9. 2 tablespoons extra-virgin olive oil
10. 3 tablespoons freshly grated Parmigiano-Reggiano cheese

Directions

1. Light a grill or heat a grill pan. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo. Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes. Remove the bowl of sauce from the heat.
2. In a small bowl, mix the butter with the heavy cream and pepper. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm.
3. In a large bowl, toss the asparagus with the olive oil and season with salt. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes. Transfer the asparagus to plates.
4. Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano and serve.

Grilled Asparagus with Pepper Zabaglione

Beef and Guinness Pie

If you live in Chicago, you have been celebrating St. Patty's all weekend. For those of you planning to celebrate on Wednesday, here is your recipe. If you don't own ramekins, don't stress. You can find them anywhere from Target, the grocery store and even at your local drug store. Have a safe and fun St. Patty's day!

Beef and Guinness Pie

• 2 pounds boneless beef chuck, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, coarsely chopped
• 2 garlic cloves, chopped
• 3 tablespoons water
• 1 1/2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup Guinness or other Irish stout
• 1 tablespoon Worcestershire sauce
• 2 teaspoons drained brined green peppercorns, coarsely chopped
• 2 fresh thyme sprigs
• Rough puff pastry dough
• 1 large egg, lightly beaten
• 1 tablespoon water

• Special equipment: 4 (14-ounce) deep bowls or ramekins (4 to 5 inches wide; see Shopping List, page 301) or similar-capacity ovenproof dishes

Put oven rack in middle position and preheat oven to 350°F.

Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)

Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.

Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.

Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.

Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.

Beef and Guinness Pie

Warm Camembert with Wild Mushroom Fricassee

Ok, I've been so MIA but...I got engaged and I've been drinking champagne for the last week! Do you forgive me?

The Oscars are right around the corner and nothing screams red carpet to me more than gooey melted cheese. That's because I can't think of anything more gratifying than looking at freakishly thin actresses in my bathrobe on my couch snacking on millions of calories of cheese. This recipe by Daniel Boulud (AKA the man) is easy and a crowd pleaser. Happy Oscars.

Warm Camembert with Wild Mushroom Fricassee

1. 1/2 cup walnut pieces
2. One 8-ounce wheel of ripe Camembert in its wooden box, at room temperature
3. 1 tablespoon walnut oil
4. 3/4 pound wild mushrooms, trimmed, caps thinly sliced
5. Salt and freshly ground pepper
6. 1 shallot, minced
7. 2 tablespoons chopped flat-leaf parsley
8. 2 large sage leaves, minced
9. Sourdough toasts, for serving

1. Preheat the oven to 350°. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°.
2. Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft.
3. Meanwhile, in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer. Add the shallot and cook until softened, 2 minutes. Stir in the parsley and sage; season with salt and pepper.
4. Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.

Warm Camembert with Wild Mushroom Fricassee

Brussels Sprouts and Smoky Onions on Cheddar Toast

I forget about certain foods all the time and before I know it 5 months have flown by and I haven't eaten one carrot, or a spoonful of peas and an ear of corn. And that makes me crazy. How could I possibly forget to eat some of the things I truly like?

Well, I feel like that with brussels sprouts, too. Now, Drew's not a big fan of these little guys which explains why we don't keep them around but that's changed. Last week, I went to the store and grabbed a big old bag of sprouts to make up for lost time. This recipe looks increadable and I cannot wait to test it out!

Brussels Sprouts and Smoky Onions on Cheddar Toast

From F&W

1. 1 pound brussels sprouts, thinly sliced lengthwise
2. 2 tablespoons extra-virgin olive oil
3. 1 large onion, finely diced
4. Salt and freshly ground pepper
5. 1 teaspoon sweet smoked paprika
6. 4 slices of multigrain bread, toasted
7. 4 ounces extra-sharp cheddar cheese, thinly sliced

1. Preheat the oven to 350°. In a saucepan of boiling salted water, cook the brussels sprouts until they are just tender, about 5 minutes. Drain and pat dry.
2. Meanwhile, heat the olive oil in a large skillet. Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the paprika, cover and cook over low heat, stirring frequently, until the onion is tender, about 10 minutes; add a little water if the onion dries out.
3. Add the brussels sprouts to the skillet and cook until tender throughout, about 5 minutes. Season with salt and pepper.
4. Arrange the toasts on a baking sheet and top with the cheddar. Bake for 2 minutes, until the cheese is melted; mound the brussels sprouts and onions on top and serve.

Brussels Sprouts and Smoky Onions on Cheddar Toast

Special Happy Hour at Press Club Tonight

Hey San Francisco! Want to help fight breast cancer by drinking half priced wines by the glass with a chance to score 2 Warriors basketball tickets? I figured you would...

Head down to Press Club TONIGHT on 4th and Market under the 4 Season hotel to enjoy some rockin' Oracle Red Wine and the other usual suspects. Happy hour runs from 6-9pm. Hope to see you all there!

Special Happy Hour at Press Club Tonight

Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli

Anybody out there feeling fat these days? Yeah, me too. It's called February.

This is the time of year where winter weather is getting realllly old, the holiday lbs are still lingering and you don't have a tan unless you get on a plane or go spray it on. February really is a drag.

One of the ways I like to swing into the spring mood is to eat a little lighter. This salad is easy to assemble and if you really want to lighten it up you can skip the aïoli and make a simple lemon vinaigrette at home. Hang in there, spring is right around the corner.

Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli 2 cups mayonnaise

• 1/4 cup white wine vinegar
• 1/4 cup chopped fresh chives
• 2 tablespoons water
• 2 garlic cloves, minced

• 2 pounds asparagus, trimmed, cut into 1 1/2-inch pieces

• 4 heads of Bibb lettuce, torn into bite-size pieces (about 24 cups)
• 1 1/4 pounds cooked bay shrimp
• 3 cups halved cherry tomatoes

Whisk first 5 ingredients in medium bowl. Season dressing with salt and pepper.

Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain well. (Dressing and asparagus can be made 1 day ahead. Cover separately and chill.)

Toss lettuce with half of shrimp, half of tomatoes, and half of asparagus in large shallow bowl. Top salad with remaining shrimp, tomatoes, and asparagus. Drizzle salad with dressing and serve.

Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli