End of an Era

For over 8 years, I have taught at Great News here in San Diego.  The cooking school will close at the end of the month, and the store will close due to the retirement of the owner at the end of July.  At this point, I will not have a teaching venue here in my home town.

Although I am sad about this, my heart aches for the wonderful staff in the cooking school and the retail space who gave their heart and soul to make Great News such a special place for their customers.  My pal Phillis Carey and I are working on finding another space, and will keep you posted on where we will be. Here are a few of my favorite moments from the last 8 years.

Partnering with Specialty Produce to teach the Farmer's Market Box class has been a special time for me and my students.  I'm teaching my last FMB class this Thursday night, and have a feeling I'll lose it while I'm teaching, that's how special it's been.

Aside from the Farmer's Market Box, I look forward every year to the orgy of food, fun and frivolity at the Diva/Queen event that I do with Phillis Carey.  For 2 days over a weekend, the two of us, along with every assistant in the place, put out food from 2 different menus to 52 happy students each day.  It's a huge undertaking but we have so much fun together that it more than makes up for the aches and pains the next week.  Dressing up in tiaras,  funny shirts, or aprons, we never failed to get the holidays off to a great start.

Our first year

We have been blessed with some awesome assistants

Serving a lot of food

Phillis with her second favorite thing: butter.  Her first favorite is wine!

I LOVE this woman!

Chestnut roulade

Gorgeous

And, one year I taught this 4 days after I broke my shoulder; thanks to some amazing assistants we had a ball!

To all of you who came to classes, or bought my books,  I'm so grateful that you trusted me to teach you--you've been generous with your praise and I am touched beyond words that I've been able to do something that I truly love.  Not many people can say that, and for that I am so grateful.

From the Other Side of the Counter

I'm at Great News this morning but I'm on the other side of the counter, rather than teaching.  My friend Jenny Goycochea is teaching Craft Beer Comfort Foods.  Jenny is passionate about food, but craft beers are her specialty.  Having worked for Stone Brewery when I first met her, she is the oracle when it comes to knowing about craft beer.  Note here, I'm not a beer drinker.

Our first pour is a Ballast Point Big Eye....this is a hoppy and acidic beer to my taste, served alongside some swoon-worthy crab cakes with a spicy IPA hollandaise and frisee salad.  The balance of the rich crab cakes with the spicy hollandaise and a bitter green salad with a champagne vinaigrette was the perfect start for the morning.

Our next dish is a Pale Ale Mac and Cheese with sun dried tomatoes, kale, aged cheddar and Gruyere.  The pairing for this was Stone Pale Ale.  Who doesn't love Mac and Cheese?  This was delicious, and I have to admit I liked the pairing of the pale ale with the richness of the mac and cheese.

Pizza is my middle name so the beer crust flat bread with caramelized onions, potatoes, goat cheese and arugula made with a Brown Ale, was right up my alley.  Paired with Golden Road Get Up Off of that Brown, the balance of flavors here is right on with the sweetness of the onions, and the creaminess of the goat cheese was spectacular.

Next up is a Moroccan Chicken and Stout Stew  with Horseradish and Herb Mashed potatoes.  Jenny has chosen a Guinness extra which is a dry stout, rather than the sweeter Guinness.  

Savory with Rash al Hanout, these chicken thighs were falling off the bone tender, and the contrast between the smooth spicy potatoes and the rich Stout enriched broth was outstanding.  I'm not a spicy food person, but all these flavors were so well balanced, you wanted another bite after the first one.

Last but not least we have Jenny's take on banana pudding, with home made vanilla cookies, roasted bananas  and Thunderweizen Lightning Hefeweizen in the pudding, candied pecans and caramel.  Not your mama's banana pudding for sure, the Hefeweizen was light, with a bit of a sweet taste, that complimented the banana pudding, and the caramel.  Between the crunch of the cookies, and nuts, the creaminess of the pudding, and the silky caramel this is a dessert worth 5 stars, with a few components that can be made ahead of time.

Just FYI, I started eating before I took the photo---it was sublime!

When I sit in on a cooking class I learn something new, no matter how long I've been doing this, I always take something away.  Jenny is an exceptional teacher; she gives you great information, and the flavors of the food show that she puts thought into balancing sweet, spicy, creamy, and crunchy to make each dish something to savor.  Great morning, drinking beer before noon. If you are interested in craft beers, Jenny is teaching a few classes at Great News in the next few months, so sign up now!

Gifts From Your Kitchen

All dressed up and ready to go; wrap and ribbon from Costco

I love making homemade goodies for friends and family; this year my pals at Specialty Produce challenged me with the idea of developing a fruitcake that people would want to make and they would make up a "kit" of the dried fruits to sell with the Farmer's Market Box as an add-on with the recipe. 
Today I tried out the panettone recipe which was fun to make, and a no-brainer.  It does need a long slow rise in the refrigerator, so I made the dough last night, then let it do its thing overnight.  The best part, I've got 3 beautiful panetonne, I can give away as gifts. Truth be told, they will go to Specialty tomorrow morning for a taste test before we go live!  But I will be making this for gifts this holiday season; there is something very satisfying about making your own breads, and I urge you to try this one, it's simple, and the results are delicious.

Specialty Produce Holiday Panettone

Makes three 1 1/2 pound loaves

An Italian tradition at holiday time, panettone needs a long cool rise in your fridge before baking, but it’s easily put together the night before baking. The dough can be refrigerated for 5 days, or frozen for about 3 weeks before baking. Serve panettone toasted for breakfast, or use it for French toast or bread pudding. 

1 1/2 cups warm water (110 degrees)

2 packages (3 tablespoons) dry active yeast

1/2 cup honey (see Cook’s Note 1)

8 large eggs

1 cup unsalted butter (2 sticks) melted and cooled

2 teaspoons lemon extract (see note 2)

2 teaspoons vanilla paste or extract

2 teaspoons finely grated lemon zest (see note 2)

7 cups all-purpose flour plus more for shaping

2 cups mixed dried fruits (dried pineapple, golden raisins, dry cranberries, dried apricots, mixed fruit---leave out prunes, they don’t work as well) If the fruits are large like the pineapple, chop them finely so you will have little bits studded throughout the dough.

1 large egg beaten with 2 tablespoons of water

Raw sugar for sprinkling over top

1.       In the bowl of an electric mixer fitted with a paddle attachment, blend together the yeast, honey, eggs, melted butter, extracts and zest with the water. Add the flour and dried fruit, and mix until the dough begins to come together. The dough will be loose, but will firm up when chilled. (DON’T TRY USING IT WITHOUT THE RISE IN THE FRIDGE)

2.       Cover loosely with a towel and allow to rest at room temperature until the dough rises and flattens on top, about 2 hours---it may actually reach the sides of the bowl, and spill over, so be ready!

3.       Cover with plastic wrap cutting a few vent holes in the plastic. Refrigerate for at least two hours—24 hours is optimum—or up to 5 days. Freeze in 1 pound portions (about the side of a large grapefruit) airtight for up to 3 weeks. Thaw the dough for 24 hours in the refrigerator before using.  

4.       When ready to bake, coat the interior of the panettone baker with non-stick cooking spray (I use Baker’s Joy—it’s terrific for everything)  

Great News sells these bakers

 5.       Dust the surface of the dough with flour, and divide the dough into three large grapefruit-like pieces (about 1 1/2 pounds each) Dust the piece with a little flour and shape into a ball stretching the surface of the dough around the bottom on all four sides, rotating a quarter turn as you go. Place the ball in the pan, seam side down. Spray the top of the loaf with non-stick cooking spray and loosely cover with plastic wrap and let rise again for about 2 hours.  

6.       Preheat the oven to 350. Remove the plastic wrap and brush the panettone with egg wash and sprinkle with the sugar. Bake in the center of the oven for one hour until golden brown and hollow sounding when tapped. The baking time with depend on the baking pan used (see cooks’ note 3)

7.       Cool completely before serving. 

Cook’s Note 1:   I used the San Diego Honey Company’s Rancho Santa Fe honey

Cook’s Note 2:  You can change this up and use 1/2 teaspoon almond extract (no zest) or sub. in orange extract and zest.

Cook’s Note 3:  6-inch Paper panettone bakers can be found at Great News, here in San Diego, but you can use an ovenproof  charlotte mold, a brioche mold, or you can line a 1-pound coffee cake with parchment paper and bake a high-domed loaf. King Arthur Flour also sells the paper bakers. (www.kingarthurflour.com)

 

Adapted from Artisan Bread in Five Minutes a Day

So I urge you to order your Farmer's Market Box and this add on by midnight on Sunday. 

 

The Most Wonderful Time of the Year

As Thanksgiving approaches, most parts of the country are finally feeling a bit of a nip in the air, and some parts have already had snow. Today it's 76 degrees here in San Diego, and although I know it's November, it feels like summer.  I love the Thanksgiving holiday, and have taught many Do-Ahead Thanksgiving classes in my day.  This is the first year I won't be teaching Thanksgiving, and since I'm not teaching, I thought I'd start giving some helpful hints and a few recipes for the holidays.
Last Friday night, I taught the Specialty Produce Farmer's Market Box class at Great News.  It's one of my favorite classes to teach, and this was the box we got that night.  One of my favorite recipes from the class is a baked cauliflower and goat cheese dip that I developed after having it at a local restaurant.  It is delicious, and a nice start to any evening, but might be a great start for your Thanksgiving meal.  It can be made ahead, and then baked when you are ready.  Make sure to have plenty of baguette slices because this one will go fast!  Buon appetito!

Baked Cauliflower and Goat Cheese Dip

Serves 6

1 head cauliflower, cut into florets

Salt and pepper

2 tablespoons unsalted butter

2 garlic cloves, minced

1 medium shallot, finely chopped

Pinch red pepper flakes

1 tablespoon Dijon mustard

4 ounces cream cheese, softened

8 ounces goat cheese, softened

1/4 cup freshly grated Parmigiano Reggiano cheese

1/4 cup fresh bread crumbs

1 tablespoon extra-virgin olive oil

1 tablespoon finely chopped Italian parsley

Toasted baguette slices or fresh vegetables to dip

1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray. 
2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes. 
3. Drain thoroughly and season with salt and pepper. Set aside to cool. 
4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower. 
6. Taste for seasoning and adjust using salt or pepper. 
7. Transfer the mixture to the prepared baking dish. 
8. Do-Ahead:  At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed. 
9. In a small bowl, combine the Parmigiano, bread crumbs, oil and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables. 

So You Want to Be a TV Star

Late afternoon on Thursday, a local TV show approached me and asked if I could do a segment for them the next morning----unfortunately, I couldn't do it on Friday, but then they asked if I would come on Monday.
So this weekend I was hunting and gathering the ingredients that I would need to appear on Monday morning.  They wanted an "April Fools" demo--hiding ingredients in everyday dishes....now, I will admit that I think April Fools is for fools, and that "fooling" with food, is pretty ridiculous, just look at Guy Fieri (that's a whole other post)
So I'll be making a roasted ratatouille and turning it into a pasta sauce that any kid will love, and a chocolate cake with roasted beets mixed into the batter.
My first stop  was Specialty Produce to get the veggies I'd need, and then on to Great News for cupcake liners, vanilla paste, and a re-usable pastry bag.

Now the best part of this, is that I have to schlep everything I will need --- demo, semi-finished dish, and then a plated dish along with all utensils, plates, forks, etc.  This is the glamorous life of someone who does live TV. But, I love to teach, and if I can get just one person to attend a class, or learn something from the segment, I'm in!

Here are a few snaps from the show this morning.

Hostess Kristin Mosteller introducing the segment--look at those gorgeous veggies from Specialty Produce

Roasted ratatouille turned into a delicious pasta sauce

Right to left:  chocolate beet cake (don't knock it till you've tried it) and chocolate zucchini cake

I tell my students buy a pastry bag and a huge star tip and pipe the frosting onto the cupcakes--voila

Here are the recipes for today's segment

Roasted Ratatouille Pasta Sauce

Makes about 4 cups

1 red onion, sliced 1/2-inch thick

One red bell pepper, cored and cut into 1/2-inch slices

One orange or yellow bell pepper, cut into 1/2-inch sliced

1 medium eggplant, cut into 1/2-inch chunks

2 medium zucchini trimmed and cut into 1/4-inch-thick rounds

4 Roma tomatoes, cored, and cut into 1/2-inch chunks

6 garlic cloves, minced

1/2 cup extra-virgin olive oil

2 tablespoons good quality balsamic vinegar

2 teaspoons dried herbs de Provence

Salt and freshly ground black pepper

1/4 cup finely chopped Italian parsley

1/4 cup finely chopped basil

One pound pasta, cooked al dente (saving some of the pasta water to thin the sauce)

Freshly grated Parmigiano Reggiano cheese for garnish

Preheat the oven to 400°F. Line two baking sheet with aluminum foil, or silicone baking liners. 

In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.

Roast, for 20 minutes, stir the vegetables, and roast for another 15 to 20 minutes, until the vegetables begin to color and are tender. 

Scrape all the vegetables and any juices into a blender or food processor, and process until smooth. Stir in the parsley and basil. Keep the sauce warm while the pasta cooks. 

Drain the pasta, reserving some of the pasta water. Toss the pasta with the sauce, adding some of the pasta water if the sauce is too thick. Serve the pasta garnished freshly grated Parmigiano cheese. 

Variation:  If you have meat lovers in your house, sauté 1 pound of ground beef, turkey or chicken, drain off any excess water/fat, and add to the pasta sauce. 

Another Variation:   The ratatouille can also be made into a delicious soup, adding 2 cups of chicken or vegetable broth after pureeing the ratatouille. Heat the soup until it is serving temperature and serve.

   April Fool’s Chocolate Cake

Makes 2 9-inch layers, or 24 cupcakes

2 medium beets, trimmed

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups unbleached all-purpose flour

1/2 cup cocoa powder

1 tsp. baking soda

1 tsp. salt

1-3/4 cups granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla paste or vanilla extract

1 1/4 cup hot water

1 teaspoon espresso powder

2 cups unbleached all-purpose flour

1/2 cup cocoa powder

1 tsp. baking soda

1 tsp. kosher salt

Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.

Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.  

In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In an electric mixer, cream together the butter and sugar until fluffy.

Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.

Dissolve the espresso powder in the water.

Slowly add half of the flour mixture, add the water and the remaining flour mixture and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.

Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.

For the Frosting

1/2 cup unsalted butter, softened

One 8-ounce package cream cheese, softened

1/4 cup cocoa powder

4 to 5 cups confectioners’ sugar

1 teaspoon espresso powder

1 teaspoon vanilla paste or vanilla extract

Milk or water to thin the frosting

In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar and espresso powder. Beat until smooth. 

Beat in the vanilla and some of the milk or water to thin to a spreading consistency. 

Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting. 

If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes. 

 Click here,  for the recipe zucchini chocolate cake, 

Thank you to everyone at San Diego Living this morning for their graciousness, and to the crews at Great News and Specialty Produce for all they do to support me.  If you would like to see the video from this morning click here.  Wishing you a great day from sunny San Diego.