Two Treats in One: Cider to Sip and For Roasting Tender Pork

Wednesday, 4. February 2015 5:27 | Author:

A perfect one-dish meal of pork, apples, cider and cabbage.

A perfect one-dish meal of pork, apples, cider and cabbage.

 

Sundays are made for dishes that bake gently in the oven, filling the house with warmth and delicious aromas that rev the appetite.

“Sunday Casseroles: Complete Comfort in One Dish” (Chronicle Books) is all about dishes like that. The book, which came out in 2014 and of which I received a review copy, is by Betty Rosbottom, a veteran cookbook author and PBS host.

Fish and chips in a casserole? You bet, when the potatoes are scalloped. Risotto in the oven? Sure, when it’s baked with butternut squash, sage and Parmigiano. Mac and cheese? Absolutely, especially in variations with lobster, lemon and tarragon or smoked sausage and country mustard.

“Cider-Baked Pork, Red Cabbage, and Apples” appealed to me because I love the combination of apples and pork, a meat which always plays nicely with the sweetness of fruit.

SundayCasserolesBook

Pork loin can get dry if cooked too long, but these emerge very juicy. They bake over a bed of tart apples, onions and red cabbage, which give everything a soft, pretty fuchsia hue.

Cider vinegar and actual cider add even more vivid apple flavor.

For me, this was also the perfect opportunity to break into my samples of the new Devoto Orchards Cider. The Devoto family makes the small-batch ciders in Sebastopol from estate-grown apples. Susan and Stan Devoto grow more than 50 varieties of heirloom apples, as well as flowers and pinot noir grapes on their 20-acre farm.

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Category:General, New Products, Recipes (Savory), Spirits/Cocktails/Beer | Comments (5)



A Visit to Butterscots Bakery in St. Helena

Monday, 2. February 2015 5:26 | Author:

Feast your eyes on the butterscotch-lime croissant at Butterscots.

Feast your eyes on the butterscotch-lime croissant at Butterscots.

 

If you’re a baked-good fiend like I am, Butterscots Bakery in St. Helena is definitely worth a stop when you’re in Wine Country.

It’s part of the Cairdean Estate, which took over and repurposed the old St. Helena Outlet mall. When I dined at the wonderful The Farmer & The Fox restaurant on-site a few months ago, my only regret was that I was there in the evening, when Butterscotts Bakery had already closed.

On a recent trip to Napa, I made up for that by making a beeline to the bakery to buy a couple of goodies. The bakery is overseen by Joseph Humphrey, who is also the executive chef of The Farmer & The Fox. Humphrey, who earned two Michelin stars at The Restaurant at Meadowood in St. Helena, knows his baked goods. His popovers at the restaurant are the stuff of dreams.

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Category:Bakeries, Chefs, General, New Products | Comments (3)

Join the Food Gal for a Macy’s Cooking Demo with Tin Pot Creamery

Friday, 30. January 2015 5:27 | Author:

MacysTinPotCreamery

Do you scream for ice cream?

You’ll yell even louder then for ice cream sandwiches.

Join yours truly as I host a cooking demo at Macy’s Valley Fair Santa Clara at 6 p.m. Feb. 12 with Becky Sunseri, owner of Tin Pot Creamery in Palo Alto and Los Altos.

Since the demo is just two days before Valentine’s Day, we couldn’t resist enticing you with something not only sweet, but creamy and extra decadent.

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Category:Bakeries, Chefs, Enticing Events, General, More Food Gal -- In Person | Comment (0)

Run — Don’t Walk — To Orchard City Kitchen

Wednesday, 28. January 2015 5:27 | Author:

"Beets & Butterfish'' -- one of the delights on the ever-changing menu at the new Orchard City Kitchen.

“Beets & Butterfish” — one of the delights on the ever-changing menu at the new Orchard City Kitchen.

 

It’s been a long two years in coming for Chef Jeffrey Stout.

The former opening chef-partner of Alexander’s Steakhouse in Cupertino, Stout was let go rather unceremoniously back then from that establishment, where he earned a Michelin star and maintained that rating for three years.

He set about to start over — this time with a more casual-style of dining with eclectic small plates that he could really put his own spin on.

The result is the wonderful new Orchard City Kitchen that opened just two months ago in Campbell’s Pruneyard. Last Wednesday night, the lively dining room was packed, a promising sign for a restaurant that has not done any marketing or public relations work. Indeed, Stout says he’s averaging over 200 covers a night already.

Chef-Owner Jeffrey Stout in the kitchen.

Chef-Owner Jeffrey Stout in the kitchen.

It’s easy to understand the restaurant’s appeal. It’s a come-as-your-are kind of place with favorite cookbooks and a Japanese Lucky Cat decorating shelves, and bare wood tables with a nifty bracket underneath to slide your wood board-backed menu into when you don’t need it anymore. A glass-fronted walk-in is visible at the back of the restaurant, lined with fresh fruits and veggies for all the world to see and to emphasize Stout’s farm-to-table philosophy. White subway tiles line the large open kitchen that Stout jokes is the “most open open-kitchen” there is because of the fact that the floor-to-ceiling, retractable windows opposite it in the dining room can open up and fold back completely, giving passersby a front-row view of the cooks at work.

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David Tanis’ Wok-Fried Lamb with Cumin

Monday, 26. January 2015 5:27 | Author:

Cumin, chiles and lamb make this one good dish, indeed.

Cumin, chiles and lamb make this one good dish, indeed.

 

I’ve always loved the no-nonsense, forthright title of Chef David Tanis‘ 2013 cookbook, “One Good Dish” (Artisan).

I’ve enjoyed even more the recipes inside, created by the former co-chef of Chez Panisse in Berkeley.

So many recipes from other chefs come packed to the gills with flourishes and garnishes that are a project in and of themselves.

Tanis pares that all away in this book. As he rightly states: A meal  doesn’t have to be complicated, complex or cumbersome. Sometimes all it takes is one splendid dish to satisfy.

OneGoodDishBook

This  book is full of those kinds of dishes, the type you really want to make — and can make without tearing your hair out.  Find everything from “Cornmeal Popovers” to “Potato Salad with Peppers and Olives” to “Quick Scallion Kimchee” to “Spanish Pork Skewers.”

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Category:Chefs, General, Recipes (Savory) | Comments (5)