Desserts/Pastries

Vanilla Bean Cupcakes filled with Dulce de Leche

The Culinary Chronicles24 Comments

After making the “Easy-Peasy Dulce de Leche” via my crock pot for the honey, I was set on using the ooey-gooey goodness in a cupcake for him, too. I chose a simple cake to compliment the sweet Dulce de Leche and made a quick butter cream frosting flavored with even more of the Dulce de Leche to top the cuppies. By making mini cuppies, per his preference, he could pop one in his mouth from time to time to enjoy without having to commit to a whole cupcake. But in the end, he had so many minis I should have just made a whole cake for him! Nonetheless, I was so pleased that he loved them.

I think what added to the overall product was my choice of boosting the vanilla flavor of the cake as I find that vanilla pairs so well with caramel. I adapted Elinor Klivan’s Vanilla Cupcake recipe by substituting the plain granulated sugar with some vanilla bean sugar I had made earlier in the week. I also added the seeds of an entire Tahitian vanilla bean pod into the batter. It was quite pretty to see all the speckles of the vanilla bean in the batter, too.

The bf and I were VERY happy with the end results of these cuppies and I can’t wait to make them again! If you or if you know of someone who loves all things vanilla (or caramel-like), try out these cuppies and let me know if you liked them as much as we did!

Check out all those pretty speckles of vanilla bean

Mini-cuppies hot out of the oven

Using a #13 Wilton Open Star Tip, fill the mini cupcakes with Dulce de Leche.

Happy minis full of Dulce de Leche

Using a #17 Wilton Open Star Tip, pipe a decorative pattern with the frosting. I sprinkled some pearl nonpareil candies on top of a few, too.

Inside peek of a cuppie.

I made one full sized cupcake since I had a little more batter left over at the end. I had fun piping all these stars on top…. 🙂

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Vanilla Bean Cupcakes filled with Dulce de Leche

Ingredients:

Vanilla Bean Cupcakes (Adapted from Elinor Klivans)
1 ¼ Cups All Purpose Flour
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
2 Large Eggs (room temperature)
1 Cup Vanilla Sugar*
½ Cup Unsalted Butter (room temperature)
1 Tablespoon Good Quality Vanilla Extract
Seeds from 1 Vanilla Bean Pod
½ Cup Sour Cream
*Dulce de Leche (see previous post)

*Vanilla Sugar
Take the scraped Vanilla Bean Pod and bury into one cup of granulated sugar. Cover for a minimum of 5 days, stirring every other day.

Dulce de Leche Buttercream Frosting
3 to 4 Cups Confectioners Sugar (sifted)
½ Cup Unsalted butter (room temperature)
2 to 3 Tablespoons Dulce de Leche

Preheat the oven to 350°degrees and place paper liners in pans.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

In a standing mixer, beat the eggs and sugar together until light and creamy for about 2 minutes. Add the butter, vanilla bean seeds, and vanilla extract. Mix until well incorporated. Slowly incorporate dry ingredients until well blended. Fold in sour cream until smooth and well incorporated.

Fill each lined cup ½ to 2/3 full. Bake for approximately 10-12 minutes (for mini cupcakes), rotating halfway between baking time. Cupcakes are done when a toothpick inserted in the center comes clean. Cool completely in pans on top of a wire rack.

While cupcakes are cooling, prepare frosting. In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Slowly add the confectioners sugar until the butter becomes thicker and stiff. Add the Dulce de Leche and whip until combined. If needed, add a few more spoons of confectioners sugar until desired consistency is reached.

When cupcakes are thoroughly cooled, fill a piping bag with a small tip and the Dulce de Leche. Carefully insert the tip into the cupcake and slowly fill each cake with desired amount.

Fill another piping bag with the prepared Dulce de Leche frosting. Frost and decorate the cupcakes.

ENJOY!

Drinks

“Berry” Nice Cocktail

The Culinary Chronicles2 Comments

 

I have always been a cocktail type of gal. Something chilled, strong, and tasty. Unfortunately, as I have grown older, my tastes have turned away from the fruity drinks and I have found myself “predictable” when saddling up at a bar—Grey Goose Dirty Martini…EXTRA Dirty.

But there are times when I miss the flirty colors and tastes of those pretty cocktails. So on some nights, like the other night, I recall my old bartender school days and take matters into my own hands. This way, I control the sweetness and what goes into my pretty glass.

I rummaged through our fridge and cabinets to come up with this “Berry” Nice Cocktail…..and it was goooood and potent. I only wished I had a little mint to add while I muddled the berries. Oh well–there’s always next cocktail hour.

Don’t like your drinks too stiff? Half my vodka amount and replace it with some lime soda. You’ll like it just as much. 🙂

CHEERS!

 

 

 

 

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“Berry” Nice Cocktail
Serves 2

Ingredients:

½ Cup Mixed Frozen Berries
8 Ounces Premium Vodka
8 Ounces Limeade (or Lemonade or Lime Soda)
2 Tablespoons Granulated Sugar
1 Teaspoon Lime Juice
Ice

In a shaker, muddle frozen berries with sugar. Add vodka, limeade, lime juice, and ice. Shake well. Strain and pour into glasses. (And of course, enjoy responsibly!)

Breads

NY Times: No Knead Bread Boule

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I have a confession. I have an EXTREME fear of working with yeast. AND I am intimidated with kneading doughs. Both are somewhat problematic since I LOVE carbs!

So when my sister recommended I try a No-Knead bread recipe she saw through the NY Times–I was ALL about it! Upon scanning the recipe, I was a tad skeptical of how simple it sounded but I was up to giving it a try.

True to form, it was easy to do. It just took A LONG time for the dough to rise and I’ll be honest–I am not always known to be patient. But the end results were delicious and you just can’t beat the amazing aromas of fresh baked bread as it fills your home.The bread does have a yummy flavor, great-crunchy crust, and wonderful air pockets when you cut into it.

Word to the wise, you need a lot of flour on the dough to ensure it doesn’t stick. However, you will need a heavy duty pastry brush to dust it all off when it’s finished cooling.

This recipe has made a believer out of me. 🙂

After the dough has fully rested.


Removing the lid before continuing to bake.


Ta-Da! You won’t need to buy bread again!

 

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NY Times: No-Knead Bread Boule


Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

Ingredients:

3 Cups All-Purpose or bread flour, more for dusting
¼ Teaspoon Instant Yeast
1¼ Teaspoons Salt
Cornmeal or wheat bran as needed.

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Miscellaneous

Bella’s Peanut Butter Puppy Treats

The Culinary Chronicles3 Comments

Look at this face…..how can you not just love her?

Especially when her wrinkly little face looks up at me while I’m in the kitchen working on some recipe. Just tears at my heart strings. Thus the other day, I dedicated the afternoon to making our little puggle, Bella, a big ol’ bag of Peanut Butter Puppy Treats.

The great thing about baking your little buddy treats at home is that you know EXACTLY what’s in it. None of that animal by-product stuff…..And trust me, after catching an episode of Dirty Jobs on the Discovery Channel, you’ll be reading the ingredients list on EVERY thing you buy your four-legged little friends.

Bella LOVED them……she ate them in the same manner that I attack french fries. We actually gave them a try but it just tasted like a dry cracker to us. But then again, we don’t have the same discerning palette as puggles 🙂

Got a four-legged buddy? Make their day by whipping up a batch of these treats. The molasses and honey I added give it just a little more touch of love.

Ready to be baked.


Fresh out of the oven.


A bowl of Puppy Happiness


Bella says “Omigosh! Finally-she baked for me!!!”


Puggle Approved 🙂

Bella’s Peanut Butter Puppy Treats
Adapted from Brown Eyed Baker

Ingredients:
2 cups All Purpose Flour
1 Tablespoon Baking Powder
1 Cup Peanut Butter (smooth)
1 Cup Non-Fat Milk
1 Tablespoon Honey
1 Tablespoon Molasses

Preheat oven to 375 degrees. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk. Add wet mixture to dry, and mix well.

Turn out dough on a lightly floured surface and knead. Roll out to 1/4-inch thickness and cut out shapes. Place on a greased baking sheet and bake 20 minutes or until lightly brown.

Cool on a rack and store in an airtight container.

Bella was a good girl and shared some with her buddy, Spartan. 🙂

Poultry · Vegetables/Vegetarian

Roasted Cornish Game Hen with Red Swiss Chard

The Culinary Chronicles4 Comments

While at the farmers’ market the other day, we ended up picking up some Red Swiss Chard. The color was so bright and vibrant that we were immediately drawn to it. In truth, we had never prepared it before–nor did we know what we were going to do with it. But, when at the farmers’ market, pick up what’s fresh.

Since the Chard is of the dark greens genre, we figured a low, slow saute with bacon would be a great preparation. And well, I’m always trying to find ways to add bacon into things.

As for the main dish, we settled on roasting a Cornish Game for an earthy, and somewhat rustic feel. Plus, Game Hen is perfect when prepping dinner for two. MUCH faster than roasting an entire chicken and the perfect serving size.

Our end result was absolutely delicious! HEARTY, savory, and just darn belly warming. We plated the hen with toasted pieces of bread underneath to soak up all juices. Waste not, want not! And as for the Chard—stunning! Slightly bitter yet much more tender than I expected. Of course, the bacon added a wonderful smokey taste but didn’t overpower the natural flavors of the greens. This is DEFINITELY being added to my veggies repertoire.

Have any other suggestions to pair Swiss Chard with? Leave me a comment as I’m always looking for some delish suggestions!

Cheers!

Searing the  Cornish Game Hen

Thoroughly clean and dry the Chard before chopping

Browning the Onions and Bacon

Sauteing the Chard


Cornish Game Hen with Swiss Chard
Serves 2

Ingredients:

Cornish Game Hen
1 Cornish Game Hen, cleaned and thoroughly dried
3 Tablespoons Unsalted Butter
¼ Yellow Onion, quartered
4 Large Garlic Cloves, crushed
1 Bouquet Garni (3 Sprigs Fresh Rosemary, 5 Springs Fresh Thyme, 3 Springs Fresh Sweet Basil)
Olive Oil
Salt and Pepper

Swiss Chard
1 Bunch of fresh Swiss Chard (washed , dried, and chopped. Approximately 5-6 cups.)
3 Slices Bacon, chopped
¼ Cup Yellow Onion, sliced
4-5 Large Garlic Cloves, finely minced
2 Tablespoons Red Wine Vinegar
Olive Oil
Salt and Pepper to taste

Additional
4 Thick Slices of Bread, toasted (such as Ciabatta, Sourdough)

Preheat oven to 400 degrees.

Take Hen and slide hand between skin and breast meat to loosen skin. Rub 2 tablespoons Butter underneath skin. Inside the cavity, heavily salt and pepper the hen. Stuff the cavity with the remaining Butter, Yellow Onion, Garlic, and Bouquet Garni. Rub the exterior of the Hen with Olive Oil and Salt & Pepper the Hen. Tie the legs loosely together with kitchen twine.

In a dutch oven heated on medium high, add 2 tablespoons of olive oil. Place the Hen in the dutch oven, breast side down. Sear until golden brown—approximately 4-5 minutes. Flip Hen so that the breast faces upwards. Cover the dutch oven and place in the oven. After 25 minutes, remove lid. Roast Hen until thermometer inserted into thickest part of thigh registers 170 degrees. Carefully remove from dutch oven and rest on cutting board. Cover and loosely tent with aluminum foil.

Move dutch oven to the range and turn flame to medium. Carefully add sliced Yellow Onion and chopped Bacon. Cook until Bacon is barely crispy. Add Garlic and cook for 1 minute. Add stems of Swiss Chard and stir. Cover and continue to cook for 3 minutes. Remove lid and add leaves of Swiss Chard. Sauté for an additional 3-4 minutes or until Chard is tender.  Remove from heat and stir in Vinegar. Salt and Pepper to taste.

To plate, place Swiss Chard on dish. Place two pieces of toasted bread on top of Chard. Proceed to place Hen on top of toast. Spoon any remaining juices from the Swiss Chard dutch oven over the chicken.

Serve and Enjoy!

Reviews

Downtown Campbell Farmers’ Market

The Culinary Chronicles4 Comments

What’s better to do on a sunny morning than stroll the stands of your local farmers’ market? Only one thing…..RIDING your awesome beach cruiser 5 miles to your local farmers’ market and stroll around the stands on a beautiful California day.

The Downtown Campbell Farmers’ Market is sponsored by the City of Campbell, California. Over the years, the vendor stands have grown significantly offering an array of fresh produce, artisans fare, flowers, food stands, and entertainment. Not too small and not too large—perfect to spend a few hours at.

So, on one particularly gorgeous day, we hopped on our bikes to peruse the farmers’ market to pick up some produce and be inspired with what was fresh and in season.

And what did we find?

Deliciously sweet and juicy Navel Oranges

Tart and sweet Tangerines

Fresh Sauerkraut

Sea Salt

Beautiful Flowers

A Medley of Mushrooms

Wonderful Carrots

Sugar Cane ready to be juiced

Cabbages Galore

Colorful Swiss Chard

First of the season Artichokes

With so much to enjoy, we were easily inspired with menu items for that week’s meals. And that’s the great things about eating fresh—eat what’s in season and what inspires you to cook.

Our goodies we walked away with: Red Cabbages, Asian Pears, Red Swiss Chard, Fresh Sauerkraut, Navel Oranges, Cauliflower, and Artisan Bread.

Here’s to eating fresh and local! 🙂

Downtown Campbell Farmer’s Market
Campbell Ave at Central Ave
Campbell, CA 95008
Sundays, 9am-1pm
(Year Round)

Pastas/Noodles · Seafood

Grilled Prawns with Orzo

The Culinary Chronicles7 Comments

 

Awhile back, our friend Carol had her photo of an Artichoke Orzo Salad showcased with Pioneer Woman and it reminded me of how much I love this Mediterannean-styled salad from our local deli. So for lunch the other day, I decided to make my version of this light and fairly healthy dish.

The BF and I really enjoyed the final product. It was fresh, bright, and deliciously savory–without leaving you with that heavy feeling other pastas often do. By using jarred artichoke hearts, I easily cut the prep time while adding in a great texture–not to mention, veggies. The use of both fresh mozzarella and feta cheeses gave the orzo an almost “decadent” flavor to compliment the warm grilled prawns.

Next time you’re in the mood for a pasta, give this recipe a try and hopefully–it will give you the feeling of eating while on some fabulous Mediterranean Island. 🙂

 

Looking for a Vegetarian dish? Leave out the Prawns or use firm tofu in lieu. Be sure to extend marinating time if using tofu.

Grilled Prawns with Orzo
Makes 4-5 Servings

Ingredients:

Prawns
20-25 Prawns (peeled, deveined, with tail on)
1 Teaspoon Lemon Zest
3 Tablespoon Extra Virgin Olive Oil
½ Teaspoon Red Chili Flakes
1 Teaspoon Salt

Orzo
1 Cup Orzo (Before cooking)
1½ Cups Chopped Artichoke Hearts
½ Cup Chopped Sun Dried Tomatoes (preserved in olive oil)
¾ Cup Crumbled Feta Cheese
½ Cup Diced Fresh Mozzarella Cheese
¼ Cup Chopped Fresh Sweet Basil
Salt and Pepper to taste
Vinaigrette (see below)

Vinaigrette
2 Tablespoons Oil from the Sun Dried Tomatoes
4 Tablespoons White Wine Vinegar
1 Teaspoon Fresh Thyme Leaves
½ Teaspoon Dried Thyme
Salt and Pepper to taste

Prepare vinaigrette by whisking together the first 4 ingredients. Add Salt and Pepper to taste.

Cook the 1 cup of dried Orzo in salted water. Drain thoroughly and move to a large bowl. Immediately add Artichokes, Sun Dried Tomatoes and toss with Vinaigrette. Add ½ cup Feta Cheese and Sweet Basil. Toss lightly. Salt and Pepper to taste and chill for a minimum of 30-45 minutes.

While the Orzo is chilling, mix the Prawns together with Lemon Zest, Olive Oil, Chili Flakes, and Salt. Marinate for 10-15 minutes. On a grill pan at high heat, cook Prawns 1-2 minutes per side–being careful not to overcook. Move to clean plate.

Retrieve chilled Orzo and toss in diced Mozzarella and remaining ¼ cup Feta Cheese. Check seasonings and add additional salt and pepper as needed.

Plate Orzo on dishes and place 4-5 grilled Prawns on top. Garnish and serve.

Sponsored

Highlights from the 3rd Annual Pebble Beach Food and Wine

The Culinary Chronicles13 Comments

Not even the unusual torrential rains could damper my excitement as we took the drive down the coastline to attend the 3rd Annual Pebble Beach Food & Wine. Upon pulling up to the Equestrian Center I was overwhelmed by the sight of the huge white tents that covered 60,000 square feet—the location of the Lexus Grand Tasting Event.

After braving some serious winds at Will Call, we were ushered into the tents—though it could have been another world as far as I was concerned. Warm ambient lighting bathed the white tents as the wonderful aromas mixed with the guests chattering filled the air. Not 5 seconds later were we warmly greeted with wine glasses and bags to carry all of our goodies. As we walked passed the “foyer” area of the tent, I stopped mid-step to take in all that was around me. Food and wine stations packed side by side, groups mingling throughout the area, giant posters of celebrity chefs behind their tables…..I was overwhelmed. And yes, slightly intimidated by all that was before us.

Swanky Folks mingling around

Gorgeous cascading Phalaenopsis Orchids filled the tents

So what’s a gal to do? Simple, actually. After a brief stop in what is sure to be the fanciest trailer-bathroom I will ever use, we headed straight for our first wine tasting. With over 200 wineries present, it was difficult to decide where to begin and thus headed to what was familiar—J.Lohr Vineyards. With a lovely Cabernet Sauvignon in hand we began our 3 hour tour around the tents.

Before I go on, I must admit that after the first 30 minutes of feverishly taking notes after each tasting while handling my camera, I found it difficult to juggle everything. Therefore, my accounts of the day does not encompass EVERYTHING we sampled but it should give you a good idea of what we absolutely indulged in.

Let’s start off with the extremely impressive array of wineries we sampled from.

J.Lohr Vineyards

  • 2004 Cabernet Sauvignon: Light, palatable though not as dry as I would prefer.

Talbott Vineyards-Relatively New Winemaker

  • Kali Hart Pinot Noir: Sweet and fruity. Very reminiscent of a Muscat dessert wine.
  • Logan Pinot Noir: Berry, berry, berry.

Kutch Wines– The friendly woman who was attending to the tastings was the wife of the wine maker.

  • 2 types of Pinot Noir (all barrel tastings): Very light though somewhat immature—natural for a barrel tasting.

DeLoach Vineyards

  • Cabernet Sauvignon: Mild but what I enjoyed about it was that it wasn’t too fruity.

Wente Vineyards

  • Annika: Syrah named after Annika Sorenstam, one of the most celebrated female golfers in history. This Syrah/Cabernet Sauvignon blend was smooth and slightly spicy—perhaps suitably after its namesake.

JAQK Cellars–New wine company from Napa Valley. One of the co-owners is also a graphic designer who is responsible for the fun, artsy look of the bottles

  • 22 Black: A 2007 Cabernet Sauvignon. Easy vino that would be perfect for your every day wine. And no, that’s NOT a bad thing at all.
  • High Roller: Another 2007 Cabernet Sauvingon. Fine, smooth, and aged in the French Bordeaux style. Let’s just say I wouldn’t kick it out of bed.

Domaine Chandon Winery—An oldie but goodie.

  • Etoile: A delicious cuvee with tiny bubbles that hinted of honey and similar florals. I could have easily sipped on this all day. Though Bubbly is after all, one of my favorite things in life.

Betz Family Winery

  • 2007 Pere de Famille Cabernet Sauvignon: I am not too familiar with Washington wines but this is something I would definitely pick up again.

Of the vinos sampled that day, I would say the ones that stood out the most were Wente’s “Annika”, JAQK Cellar’s “High Roller”, and Domaine Chandon’s “Etoile”. And although Patron Spirits and Belvedere Vodka were also on hand pouring cocktails, I opted not to mix my adult beverages. College lessons well learned :)

Talbott

I enjoyed a few “Etoiles” in the Champagne Lounge”

Whimsical Art on JAQK Cellars Wines

On to the Food Samplings….What a Spread!! As astute as I was trying to be with taking notes of everything we sampled, I just couldn’t document it all. Sorry Folks! But below is an overview of some of the samplings with photos of the dishes (sometimes with a bite taken from it) and the Chefs that created them.

Marin French Cheese Company: Triple Cream Brie, Yellow Buck Chevre Goat’s Milk Camembert, and Rouge et Noir Schloss Cheese. Marin French Cheese Company is the oldest operating cheese producer in the United States that specializes in soft ripened cheeses. Although the Yellow Buck Chevre Goat’s Milk Camembert won the America’s National Trophy for  Best American Cheese, we LOVED the Triple Cream Brie. It was, needless to say, creamy and so sinfully rich. YUM.

I Heart Cheese!

Chef Liza Shaw – A16: Wild Mushroom, Green Garlic and Ricotta Crostini. The wild mushroom medley was delicious…earthy, aromatic and brightened by the flavors from the green garlic. The crostini itself was a bit to crispy which made it a little difficult to bite into. However, I appreciated the creaminess from the ricotta.
Wild Mushroom Crostini
Chef Liza Shaw

Chef Mark Ayers – Pacific’s Edge: Smoked Braised Pork Belly, Garnet Yams and Port-Blackberry Reduction with Fresh Origins Micro Celery. Mmmm….pork belly. Does it get any better than that? Mark Ayers and his team produced a rich and succulent pork belly that was slightly smoky and paired with the tartness of the reduction sauce.

Chef Mark Ayers



Chef Charles Phan – The Slanted Door: Northern Vietnamese Style Halibut, Vermicelli with Fresh Dill, Scallion , Peanut and Pineapple-Anchovy Sauce. Being of Vietnamese descent, I have grown up with dishes somewhat similar to this—Bun Ca Nuong. Chef Phan’s interpretation of this classic dish offers a slightly lighter take with the same reminiscent flavors from the anchovy sauce. Mmmm….good.



Chef Anastasia Simpson – Pebble Beach: Peanut Butter Crunch, milk chocolate bavarian, salted caramel cream. Like a Ferrero Rocher in a cup. YUM.


Chef Michael Chiarello – Bottega Napa Valley: Smokey Paprika Rubbed Grilled Octopus Spiedini with Olive Oil Braised Marble Potato, Pickled Onion and Salsa Verde. Octopus, Little Potato and Pickled onion all skewered on a toothpick—ready for me to pop it in my mouth. The octopus was incredibly tender with the light smokey seasoning of the paprika.


Chef Erik Villar -Calistoga Ranch: Grilled Lobster “Pizza” with mascarpone, baby tomatoes, basil, green house greens. They had me at lobster. Tossed with baby tomatoes, greens, and adorned atop a pizza “crust”—that more resembled a thin foccaccia bread. The bread was a tad chewy for me but I was ALL about the toppings. Again, they had me at lobster.

Grilled Lobster Pizza


Chef Mike Nemec – Pebble Beach: Pebble Beach Tide Pool in-a-cup  abalone, crab, urchin roe, shellfish consommè.Tiny shots of shellfish consomme that gave you the light flavors of the sea. Whimsical, light, refreshing.


Chef Tom Douglas – Dahlia Lounge: Pork Ribs.Tender, salty (in a good way), juicy, good. I could have eaten a plateful of these pork ribs but unfortunately it was towards the end of the event and my tummy was way too full of happiness.

Chef Tom Douglas


US Foodservice: Pan Seared Lamb Chops with Micro Greens. Extremely well prepared and perfect with all of the red  vino we were enjoying.

Pan Seared Lamb Chops

Searing the Lamb Chops

Chef Mark Sullivan – Spruce Marin: Sun Farms Goat Confit. Goat Confit—now that’s something I haven’t tried before. I was a bit hesitant at first, suspecting that it would be gamey. However, it was quite the contrary. Fairly mild in flavor, though—I’m not sure if the tumeric dates masked its true taste. I’ll need to try it again some day.

Goat Confit


Andy Boy: Chilled Cauliflower Soup. Nutty, “green”, enjoyable…..nothing I could have a huge bowl of but perfect in the tiny shot glass form.

Chilled Cauliflower Soup


Chef Dory Ford -Aqua Terra – Monterey County Ag: Crostini with Rapini, Fennel, Spicy Italian Sausage Ragout and Yucatan Chicken with Nopales Salbutes and habanero Sauce. As one of the first stations we stopped at, our palettes were eager for the tasting. The Crostini with the Italian Sausage Ragout was packed punch with flavors. A little messy to eat as all the goodness was spilling on to my plate—but this gal doesn’t mind diving right in. I really enjoyed the Salbutes –puffy and crispy and loaded with Yucatan Chicken and spicy goodness.

Plating of the Crostini


Chef Jamie Lauren – Absinthe Brasserie & Bar: Marinated Anchovy Bruschetta, beet puree, burrata, lemon agrumato, maldon sea salt, basil. Now THIS was the surprise of the day. The appearance of the marinated anchovy glistening with its silver skin on top of the bruschetta caught me off guard. I know, for a gal who loves fish sauce, fish paste, shrimp paste, anchovy paste, etc.—this shouldn’t be so crazy. However I imagined it to be very fishy and it was totally not! It merely lent a salty flavor to the bruschetta, mixed with the sweet/tart beet puree. Lesson learned—don’t judge a book by its cover.

Marinated Anchovy Bruschetta with a big bite taken from it….

Chef Jamie Lauren


Richard Reddington – REDD: Glazed Pork Belly, soy caramel, apples and burdock. Tied for my favorite sampling of the day. PERFECT balance of salty and sweet on the Pork Belly that just melted in my mouth. I could eat huge plates of that….I would turn into a piggy but I would be a happy piggy. As for the burdock and apple—wow! What a nice surprise and great texture that it added! You’re smart one Chef Reddington!

Pork Belly with Burdock

So NICE, I had to show you TWICE


Joseph Humphrey – Murray Circle Restaurant: Crisp Petrale Sole, hijiki seaweed risotto.

Not kidding….one of the best risottos I’ve ever had. Creamy, rich, with the slight taste of the sea from the hijiki seawood. The sole was light yet remained flakey amongst the risotto…YUM! I almost went back for seconds but then I got shy J

With that entire list, it’s hard to believe that wasn’t ALL we had sampled. Yes friends, I was quite full but I thought it was my duty to try as much as possible to recount it all to you 🙂

Here are a few other fun snapshots from the day:

Chef Sean O’Toole of Napa Valley’s “Bardessono”

Chef Hubert Keller’s Book “Burger Bar”

Now please indulge me as I relive some fabulous Celebrity Sitings!

With Annika Sörenstam, Ladies Professional Golfer SUPER STAR….

Chef Jamie Lauren

Chef Jamie Lauren and I

Chef Michael Chiarello and I

Getting my Apron Signed

Chef Tyler Florence

Chef Tyler Florence and I

THANKS Tyler-I SURE will!!!!

And last but not least…

Chef Hubert Keller

I don’t think I could have possibly smiled ANY bigger…Hey, you would too if you were chatting with Hubert!!!!

Now THAT is a signature!!

Some love from Hubert for my “Burger Bar” Book….which by the way is fab.


And with that dear friends, is where this story closes. It truly was such a memorable day filled with great food and wine, people passionate about the culinary arts, …..Simply Unforgettable and truly a FOODIE PARADISE.

A HUGE THANK YOU to Foodbuzz for allowing me to attend this SWANKY-FOODIE-HEAVEN Event!! It was such an amazing opportunity—You all ROCK!

The Culinary Chronicles HEARTS Foodbuzz!!

And DOUBLE THANKS for the DELUXE Giveaways!!!! The Foodbuzz Apron was the perfect medium to grab my fav chefs autographs!

Breakfast/Brunch · Desserts/Pastries

Ginger Scones

The Culinary Chronicles1 Comment

Years ago my sister came home with a DELISH scone recipe. Truth be told, before that, I didn’t even know I liked scones. I had thought this traditional British quick-bread was always too dry and lacked substance. That is, until I tried these. 🙂

Nancy Silverton of the La Brea Bakery in Los Angeles, California has created these killer Ginger Scones that are perfectly flaky, somewhat fluffy, and are further accentuated by the candied ginger. L-O-V-E them! It’s quickly been adopted by my entire family and is my go-to when hosting folks over for brunch or for any goodie basket.

Give these a try. They’re so easy and tasty that you’ll love them, too!

Chopping the Candied Ginger

 

Golden Beauties out of the oven

 

All that’s missing is a steaming hot cup of coffee…or tea if you want to go traditional. 🙂

 

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Ginger Scones
From Nancy Silverton‘s Pastries of the La Brea Bakery
Makes 8-12  Scones (Depending on size of each scone)
Special item: 3-inch round cutter

Ingredients:

2¼ Cups All Purpose Flour
1/3 Cup Granulated Sugar
1 Tablespoon Baking Powder
1 Teaspoon Lemon Zest
1½ Sticks (6 ounces) Unsalted Butter, cut into 1-inch cubes and frozen
4½ Ounces Candied Ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
¾ Cup Heavy Cream, plus extra for brushing the tops of the scones

Adjust the oven rack to the middle position and preheat the oven to 400 degrees

In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.

Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.

Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.

Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.

Brush the tops with the remaining cream.

Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.

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3rd Annual Pebble Beach Food & Wine

The Culinary Chronicles3 Comments

The Culinary Chronicles (and her better half) is headed down to the 3rd Annual Pebble Beach Food & Wine festival! Thanks to FoodBuzz, we’ll be attending Sunday’s Lexus Grand Tasting which is the final event of the weekend.

What’s in store for us at Pebble Beach?

  • Tastings for some of the world’s culinary gurus;
  • 300 wines from 200 of the world’s most prestigious wineries;
  • Book signings and photo opportunities with celebrity chefs;
  • Mingling with Foodies and fellow food bloggers;
  • and without a doubt, Endless moments of being babbling starstruck from being in the mere presence of all these fabulous chefs and food demi-gods.

Insert squeals of utter glee here. 🙂

AND THIS JUST IN! They’ve released a sneak peak of the tasting menu! Check it out!

Liza Shaw – A16: Wild Mushroom, Green Garlic and Ricotta Crostini
Tommy Habetz/Nick Wood  – Bunk Sandwiches – Tillamook: Grilled Tillamook Vintage White Extra Sharp Cheddar and Apple Chutney with Slow Roasted Pork Belly
Mark Ayers – Pacific’s Edge: Smoked Braised Pork Belly, Garnet Yams and Port-Blackberry Reduction with Fresh Origins Micro Celery
Charles Phan – The Slanted Door: Northern Vietnamese Style Halibut, Vermicelli with Fresh Dill, Scallion ,Peanut and Pineapple-Anchovy Sauce
Ken Frank – La Toque: Soy Braised Pork Belly, gingered brussels sprout slaw
Christophe Grosjean – Aubergine: Heirloom Beet, Argan Oil, Horseradish, Marcona Almond
Sean O’Toole – Bardessono: Pending
Joseph Humphrey – Murray Circle Restaurant: Crisp Petrale Sole, hijiki seaweed risotto
Anastasia Simpson – Pebble Beach: Peanut Butter Crunch, milk chocolate bavarian, salted caramel cream
Cal Stamenov – Marinus at Bernardus Lodge: Spicy Crab & Nantucket Bay Scallop  rangpur lime, heart of palm, fresh olive oil
Richard Reddington – REDD: Scallop Ceviche Tacos/Glazed Pork Belly, soy caramel, apples and burdock
Michael Chiarello – Bottega Napa Valley: Smokey Paprika Rubbed Grilled Octopus Spiedini with Olive Oil Braised Marble Potato, Pickled Onion and Salsa Verde
Erik Villar -Calistoga Ranch: Chilled English Pea Soup, fresh ricotta, mint, lemon oil Grilled Lobster “Pizza” with mascarpone, baby tomatoes, basil, green house greens
Miguel Garcia – Occidental Group – Aruba: Keshi Yena
Mike Nemec – Pebble Beach: Artichokes “A’ la Grecque”, cured meyer lemon, aged jack cheese  Pebble Beach Tide Pool in-a-cup  abalone, crab, urchin roe, shellfish consommè, sea water & seaweed
Tony Baker – Montrio Bistro: Smoked Tea Cured Wild Salmon, duck Liver parfait,  apple gastrique and smoky raisins
Tom Douglas – Dahlia Lounge: – WWC Red Mountain Riesling Cured Wild Sockeye Salmon, fennel, coriander, blini, riesling poached pear
Mark Sullivan – Spruce Marin: Sun Farms Goat Confit, turmeric dates & carrots
Mark Estee – Moody’s Bistro & Lounge: Tombo, extra virgin olive oil, panisse,  spring relish Sherry Yard – Spago: Pending
Jamie Lauren – Absinthe Brasserie & Bar: Marinated Anchovy Bruschetta, beet puree, burrata, lemon agrumato, maldon sea salt, basil
Walter Manzke – Church & State: Tarte Flambe
Dory Ford -Aqua Terra – Monterey County Ag: Mixed Berry Cordonniere w/ Green peppercorn Ice Cream/Rapini, Fennel, Spicy Italian Sausage Ragout, pinenuts, asiago cheese, pasta crostini/Yucatan Chicken and Nopales Salbutes with habanero Sauce

So let’s see….

Eager Tummy? Check.
Camera with extra lenses and battery? Check.
Pens, small notebooks, etc.? Check.

With that my Friends—stay tuned as I will DEFINITELY be posting a recount of what is sure to be a “culinary event of a lifetime”.

Wish me luck!