Category Archives: Chefs

Gifts for Yourself

Relax with Spiced Wine -- hot, cold or room temperature.

Relax with Spiced Wine — hot, cold or room temperature. (Photo by Carolyn Jung)

 

If all that cooking, entertaining and shopping over the holidays has run you ragged, it’s time you gave yourself a little present, don’t you think?

Here are a few definitely worth considering.

Spicy Vines

There’s little that’s more relaxing than kicking off your shoes with a glass of red wine after a long, hard day.

Imagine one crafted from Zinfandel, Syrah, Petit Syrah, Granache and a bit of Sauvignon Blanc brandy, and imbued with heady spices to snuggle up with.

That’s what you’ll discover in Spiced Wine by Spicy Vines, which Bay Area founders Crystalyn Hoffman and Anders Pederson modeled after mulled wine or glogg.

Surprisingly, the sample I tried was not the over-powering, ultra-alcoholic, hit-you-in-the-face sweet mulled wine I’m accustomed to. Instead, it’s quite balanced and enjoyable.

At room temperature, the orange, clove and cinnamon are quite evident on the nose. It’s a festive-tasting drink with good structure and flavors of warm baking spices and deep, dark fruit.

When warmed — which you can do easily in the microwave — the citrus become more muted and the tannins more present.

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Cowgirl Creamery’s Famed Red Hawk Potato Gratin

A luxurious potato gratin made with an award-winning cheese.

A luxurious potato gratin made with an award-winning cheese.

To know California cheese is to know Cowgirl Creamery.

Pioneer cheesemakers, Sue Conley and Peggy Smith, started Cowgirl Creamery in the early 1990s in a dilapidated barn in Point Reyes.

Conley, an alum of Chez Panisse in Berkeley, and Smith, who helped found the iconic Bette’s Diner in Berkeley, got the notion to make cheese after working on their days off at Straus Family Dairy, where they fell in love with the lush organic milk and its distinct nuances from season to season.

Wanting to help local dairy farms that were going broke, the two set about to create a way to showcase that wonderful milk in value-added products.

Today, Cowgirl Creamery crafts some of the state’s most extraordinary cheeses. It boasts a cheese shop and restaurant, Sidekick Cafe & Milk Bar, both in the San Francisco Ferry Plaza. It sells at five farmers markets in the Bay Area.  And its original creamery and cheese shop, Tomales Bay Foods at Point Reyes Station, still remains a must-stop for any visitor to West Marin County.

CowgirlCreameryCooksBook

Now comes their first cookbook, “Cowgirl Creamery Cooks” (Chronicle Books), of which I received a review copy.

There are recipes galore for everything from their beloved grilled cheese sandwich to making your own fromage blanc at home. Moreover, the book is imbued with delightful stories about how their business came to be. Additionally, there are  tips on creating a balanced cheese course, how to properly store cheese at home, and answers to whether you are supposed to eat the rind on cheeses (the French don’t for the most part, but Conley and Smith do).

With holiday entertaining on the minds of all of us, I couldn’t resist trying the recipe for Red Hawk Potato Gratin.

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A Chocolate Cookie That’s Almost ALL Chocolate

You won't believe how much chocolate is in these cookies.

You won’t believe how much chocolate is in these cookies.

 

Are you looking for a can’t-miss chocolate cookie to bake this holiday season?

Look no further than this beaut.

This is one of the most chocolatey cookies I’ve ever had.

Consider: There are 1 3/4 pounds of chocolate in them — and only 1/2 cup flour.

Leave it to Pastry Chef Belinda Leong of San Francisco’s incredible B. Patisserie to come up with these decadent delights.

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The Goodies You’ll Find In My New Cookbook, “San Francisco Chef’s Table”

A dusting of cinnamon completes this anise semolina cake from Aziza that's perfect for the holidays.

A dusting of cinnamon completes this anise semolina cake from Aziza that’s perfect for the holidays.

 

Drum roll, please: My debut cookbook, “San Francisco Chef’s Table,” (Lyons Press) arrives next week.

Available easily on Amazon, it makes for a perfect holiday gift without having to trudge to the mall on Black Friday, too.

The cookbook features spotlights on 54 of the San Francisco Bay Area’s top restaurants, along with 70 of their signature recipes.

SanFrancisoChefsTableCover2

To rev up your taste buds, I thought I’d tell you about some of the recipes you’ll find in the book:

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For Thanksgiving: A Pie That’s Not What You Think It Is

Something a little different for dessert on Thanksgiving.

Something a little different for dessert on Thanksgiving.

 

Nope, it’s not pumpkin pie.

Not sweet potato, either.

Use your 20-20 vision and you’ll realize it’s actually carrot tart.

Those of you who have followed me long enough know that I am not a pumpkin pie fan. I love almost everything else that’s pumpkin, though, if that makes any sense. So, every Thanksgiving, I try to offer up something that is decidedly not pumpkin pie.

“Vanilla Carrot Cream Tart” fills the bill perfectly. It’s from the new “The Chefs Collaborative Cookbook: Local, Sustainable, Delicious Recipes from America’s Great Chefs” (Taunton Press), of which I received a review copy. It’s written by Portland, Ore.-pastry chef turned food writer, Ellen Jackson, and members of the Chefs Collaborative.

ChefsCollaborativeCookbook

The non-profit organization was founded in 1993 by a few visionary chefs, including John Ash, Rick Bayless, Susan Feniger, Nora Pouillon, Michael Romano and Alice Waters. Their goal was to encourage employees, diners and other chefs to join the food revolution promoting sustainable, organic, local and smart eating choices.

The cookbook includes 115 recipes from member chefs, including Jesse Cool, Dan Barber, Vital Paley and Hugh Acheson. There are handy sections explaining meat labels, the raw milk debate, and GMOs.

The carrot tart recipe is from Phoebe Lawless of Scratch Baking in Durham, NC.

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