With only a matter of WEEKS to go before I "pop" - and right smack dab in the middle of our busiest time of year - I am going to take a step back from blogging for a while - but will continue to update CWC's facebook page with all of the important "goings-on" around the school.
I'll be back as soon as possible - whenever that may be. In the meantime you can email me at andie@cookingwithclasslaquinta.com . I will miss you all =)
Sunday, January 17, 2010
Friday, January 1, 2010
Looking Forward
Hooray! 2010 is here.
It seems like the general consensus is that everyone is ready for 2009 to be over, officially. Can't say that I blame you all. The last year has certainly been interesting, and, well, bad. So I'm all for ringing in the New Year with all of the promise of great things to come. Nothing like a little eternal optimism to start off a new decade!!
Here are some things I am greatly looking forward to in the next year, in no particular order:
- Nothing lifts your spirits like reconnecting with old friends. I've been doing a lot of this lately, I highly recommend it!
- Spending time with family & friends. Between the Holidays and Baby Showers I get to see just about everyone I love this month.
- The return of all of my favorite TV shows. I hate this time of year when everything is on hiatus. I get sucked into things like "The Jersey Shore".
- Finally getting to work on trying to put a cookbook together. I have a zillion recipes in my head just waiting to be written, in addition to the 400 or so on my hard drive.
- New cupcake flavors - Maple Bacon, anyone??
- Gorgeous Spring weather in the Desert.
- (Hopefully) Adopting a new friend for Hailey dog. I'd love to get her a brother . . .
- The return of Cork & Fork
- Law & Order SVU marathons every Tuesday!
- Learning lots of stuff from all of the great new Chef's that will be visiting the school.
- Polo season at El Dorado in the spring. Tailgaiting !
-Being able to DRINK WINE AGAIN!!!! God, I miss wine.
- Potential CWC Santa Fe trip . . just now in the idea phase.
- Farmer Joe's Tomatoes! Probably not until summer time, but I can just taste them . . .
- All you can eat sushi at No Da Te - definitely on the agenda for "PB" ( post baby )
- A new car - hopefully this week!
- Being able to exercise again - gotta get back on the elliptical. Things are a little too "bouncy" for the elliptical right now.
- Of course I'm most excited about meeting the new addition to our family!! Can't wait to give her a name so we can stop calling her "baby girl hubka" or "madeline" as she's affectionately known around CWC.
One thing is for sure, life is certainly going to change this year! I wish you all the best of health, happiness, good fortune and most of all - good cooking & delicious food all year long!!!
xoxo Andie
It seems like the general consensus is that everyone is ready for 2009 to be over, officially. Can't say that I blame you all. The last year has certainly been interesting, and, well, bad. So I'm all for ringing in the New Year with all of the promise of great things to come. Nothing like a little eternal optimism to start off a new decade!!
Here are some things I am greatly looking forward to in the next year, in no particular order:
- Nothing lifts your spirits like reconnecting with old friends. I've been doing a lot of this lately, I highly recommend it!
- Spending time with family & friends. Between the Holidays and Baby Showers I get to see just about everyone I love this month.
- The return of all of my favorite TV shows. I hate this time of year when everything is on hiatus. I get sucked into things like "The Jersey Shore".
- Finally getting to work on trying to put a cookbook together. I have a zillion recipes in my head just waiting to be written, in addition to the 400 or so on my hard drive.
- New cupcake flavors - Maple Bacon, anyone??
- Gorgeous Spring weather in the Desert.
- (Hopefully) Adopting a new friend for Hailey dog. I'd love to get her a brother . . .
- The return of Cork & Fork
- Law & Order SVU marathons every Tuesday!
- Learning lots of stuff from all of the great new Chef's that will be visiting the school.
- Polo season at El Dorado in the spring. Tailgaiting !
-Being able to DRINK WINE AGAIN!!!! God, I miss wine.
- Potential CWC Santa Fe trip . . just now in the idea phase.
- Farmer Joe's Tomatoes! Probably not until summer time, but I can just taste them . . .
- All you can eat sushi at No Da Te - definitely on the agenda for "PB" ( post baby )
- A new car - hopefully this week!
- Being able to exercise again - gotta get back on the elliptical. Things are a little too "bouncy" for the elliptical right now.
- Of course I'm most excited about meeting the new addition to our family!! Can't wait to give her a name so we can stop calling her "baby girl hubka" or "madeline" as she's affectionately known around CWC.
One thing is for sure, life is certainly going to change this year! I wish you all the best of health, happiness, good fortune and most of all - good cooking & delicious food all year long!!!
xoxo Andie
Wednesday, December 30, 2009
Turning Lemons Into . . .
Limoncello!! I am finally sitting down to chronicle the epic "Limoncello" project of 2009!! That's right, I'm a bootlegger. Don't tell the A.B.C.
Every year Mike & I do a homemade gift for family and friends, and this year I thought it would be fun to try making one of my favorite liqueurs. I did a little research in October since I knew it was probably a lengthy process, and came to find out we needed to basically start right away for the best results. We began the first steps the day before Halloween - and had everything bottled and ready to go on December 20th! It was a lot of work ( we made 30 500 Ml bottles ), and getting those damned lemons peeled resulted in this wonderful Tenosynovitis in my wrist - but the finished product is absolutely delicious and everyone loved it so I'd say it was a smashing success! Here are the photos we took along the way - plus a smaller scale recipe if you'd like to try making some at home.
The whole thing starts with the vodka - try to use 100 proof if you can find it because it won't freeze , and Limoncello should be kept in the freezer. This was 8 Liters of vodka for the first curing.
We begged, borrowed (and stole) lemons from all over the place ( thanks Julie & Tony & El Dorado Polo Club . Also my apologies to my neighbors who probably saw me sneaking around the block stealing lemons ). There were about 200 lemons in total - this picture represents about 1/3 of what we came up with.
We used a huge 50 gallon tub ( sanitized first ) to do all of the curing. In go the lemon peels ( I think you are looking at about an hours worth of peeling here ).
As I added the peels I also gradually added the vodka. You can wait until the end to do this but I was excited.
Here is the final product of the first curing - 200 lemon peels and half of the vodka. It was kind of beautiful, actually. Now to put the lid on and let it sit for 20-30 days in a dark, cool place. Must. Resist. Urge. To. Stir!!!
My giant stockpot - getting good use for once.
Once the syrup cooled overnight, it got added in, along with the remaining vodka. This is whats known as the "second cure" period. I can't explain the smell in my house when we opened up the lid for the first time - lemon pinesol!!
20 days later - and it's time to bottle! I ordered these great bottles online from http://www.specialtybottle.com/ . They have black screwcaps, which I thought would look nice with the labels we designed.
I chilled a shot for Mike to be our official taste tester!
He made a face but gave two thumbs up - it tasted strong & sweet , just like it's meant to be.
Using the funnel for bottling made for a lot less mess. This stuff is STICKY.
Mike was in charge of bottling.
Putting the caps on extra tight.
I am super excited at this point!!
And finally it's labeling time. It's amazing what a little double stick tape, velum paper and wire rimmed ribbon can do!
Two months later and we have 30 beautiful bottles. I can't explain how satisfying it was to be finished. Although we have already had requests for next year - I am seriously thinking about going back to toffee or fudge.
Step Three - after 20 to 30 days :
In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes.
Let the syrup cool, preferably overnight, before adding it to the Limoncello mixture.
Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 15 to 30 days.
Step Four:
After the second curing, strain and bottle: discarding the lemon zest.
Keep your bottles of Limoncello in the freezer until ready to serve.
Every year Mike & I do a homemade gift for family and friends, and this year I thought it would be fun to try making one of my favorite liqueurs. I did a little research in October since I knew it was probably a lengthy process, and came to find out we needed to basically start right away for the best results. We began the first steps the day before Halloween - and had everything bottled and ready to go on December 20th! It was a lot of work ( we made 30 500 Ml bottles ), and getting those damned lemons peeled resulted in this wonderful Tenosynovitis in my wrist - but the finished product is absolutely delicious and everyone loved it so I'd say it was a smashing success! Here are the photos we took along the way - plus a smaller scale recipe if you'd like to try making some at home.
The whole thing starts with the vodka - try to use 100 proof if you can find it because it won't freeze , and Limoncello should be kept in the freezer. This was 8 Liters of vodka for the first curing.
We begged, borrowed (and stole) lemons from all over the place ( thanks Julie & Tony & El Dorado Polo Club . Also my apologies to my neighbors who probably saw me sneaking around the block stealing lemons ). There were about 200 lemons in total - this picture represents about 1/3 of what we came up with.
Each lemon has to be peeled by hand with a sharp pairing knife. You have to make sure that you only peel off the yellow skin and not the bitter white pith. The pith can taint the Limoncello and make it taste sour instead of sweet. This is no easy feat. Especially when you have 200 lemons to do. It took me about 5 hours to roll through them. When my doctor diagnosed my wrist condition he asked me if I had been peeling a bushel of apples. If he only knew.
We used a huge 50 gallon tub ( sanitized first ) to do all of the curing. In go the lemon peels ( I think you are looking at about an hours worth of peeling here ).
As I added the peels I also gradually added the vodka. You can wait until the end to do this but I was excited.
Here is the final product of the first curing - 200 lemon peels and half of the vodka. It was kind of beautiful, actually. Now to put the lid on and let it sit for 20-30 days in a dark, cool place. Must. Resist. Urge. To. Stir!!!
Skip ahead about a month. 5 lbs of sugar mixed with 20 cups of water and heated on the stovetop became a big vat of simple syrup.
My giant stockpot - getting good use for once.
Once the syrup cooled overnight, it got added in, along with the remaining vodka. This is whats known as the "second cure" period. I can't explain the smell in my house when we opened up the lid for the first time - lemon pinesol!!
20 days later - and it's time to bottle! I ordered these great bottles online from http://www.specialtybottle.com/ . They have black screwcaps, which I thought would look nice with the labels we designed.
I chilled a shot for Mike to be our official taste tester!
He made a face but gave two thumbs up - it tasted strong & sweet , just like it's meant to be.
Using the funnel for bottling made for a lot less mess. This stuff is STICKY.
Mike was in charge of bottling.
You can see the color is just right and completely natural - it's just from the peels.
Putting the caps on extra tight.
I am super excited at this point!!
And finally it's labeling time. It's amazing what a little double stick tape, velum paper and wire rimmed ribbon can do!
Two months later and we have 30 beautiful bottles. I can't explain how satisfying it was to be finished. Although we have already had requests for next year - I am seriously thinking about going back to toffee or fudge.
Who am I kidding, I already have ideas for doing a cranberry "infused" flavor=)
Andie's Limoncello - Makes about 2 Liters
15 thick skinned lemons
2 bottles 100 proof vodka
4 cups sugar
5 cups water
Step One - 2 months or so Out :
Wash the lemons well with soap & warm water then pat dry.
Carefully zest the lemons with a pairing knife or vegetable peeler so there is no white pith on the peel. Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your Limoncello.
Wash the lemons well with soap & warm water then pat dry.
Carefully zest the lemons with a pairing knife or vegetable peeler so there is no white pith on the peel. Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your Limoncello.
Step Two:
In a large glass jar or pitcher, add one bottle of vodka to the lemon peels.
Cover the jar and let sit at room temperature for at least 20 days and up to 40 days in a cool dark place. The longer it rests, the better the taste will be. Do not stir - all you have to do is wait ! As the Limoncello sits, the vodka will slowly take on the flavor and rich yellow color of the lemon zest.
In a large glass jar or pitcher, add one bottle of vodka to the lemon peels.
Cover the jar and let sit at room temperature for at least 20 days and up to 40 days in a cool dark place. The longer it rests, the better the taste will be. Do not stir - all you have to do is wait ! As the Limoncello sits, the vodka will slowly take on the flavor and rich yellow color of the lemon zest.
Step Three - after 20 to 30 days :
In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes.
Let the syrup cool, preferably overnight, before adding it to the Limoncello mixture.
Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 15 to 30 days.
Step Four:
After the second curing, strain and bottle: discarding the lemon zest.
Keep your bottles of Limoncello in the freezer until ready to serve.
Tuesday, December 29, 2009
New Years Resolutions
Last night I got in trouble because I am apparently not keeping up with this blog enough for some people ( ahem, persons ). I'm not saying who this person is, but Thursday is her 30th birthday and I LOVE HER!!!!!
So I'm not going to make excuses, we have just been very busy at the school and I haven't been feeling particularly blog-gy by the time I get home.
I thought I would make a list of my New Years Resolutions today - including blogging more often - on the blog. Does anyone sense the irony there???
Andie's Resolutions for 2010
1. Keep up with Blog
2. Make time for reading books more often
3. Learn how to be a parent, stat
4. Continue to champion animal rights, even in small ways
5. Work on cookbook & cooking video projects
There, that seems doable, right? It's very liberating to put your resolutions down on paper.
So I'm not going to make excuses, we have just been very busy at the school and I haven't been feeling particularly blog-gy by the time I get home.
I thought I would make a list of my New Years Resolutions today - including blogging more often - on the blog. Does anyone sense the irony there???
Andie's Resolutions for 2010
1. Keep up with Blog
2. Make time for reading books more often
3. Learn how to be a parent, stat
4. Continue to champion animal rights, even in small ways
5. Work on cookbook & cooking video projects
There, that seems doable, right? It's very liberating to put your resolutions down on paper.
Tuesday, December 22, 2009
Chocolate Covered Fleur de Sel Caramels
Innundated by requests for this recipe - thought it may be easier to just share it with the world. Matt & I made about 400 of these for the holiday open house and also to sample all week and give as gifts. I had to ask Julie to help me cut them and drizzle the chocolate b/c I was still in the arm sling during that time. I was worried they came out too salty but it seems the consensus is not so! I recommend making the caramel part the day before so it's easy to handle when you do the chocolate step. Wicked good -- this is my go to homemade xmas gift from now on!!
Chocolate Covered Fleur de Sel Caramels
Makes about 40 pieces
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
12 oz semi sweet chocolate
additional fleur de sel
parchment paper
a deep-fat or candy thermometer
an 8x8 baking pan ( preferably with a removable bottom )
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a large heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel. Carefully stir in cream mixture a little at a time (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Do not over cook or caramels will be too hard! Pour into baking pan and cool at least 2 hours. Remove entire caramel "sheet" to a cutting board, carefully. Cut into 1-inch pieces, using a pizza cutter and a ruler.
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a large heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel. Carefully stir in cream mixture a little at a time (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Do not over cook or caramels will be too hard! Pour into baking pan and cool at least 2 hours. Remove entire caramel "sheet" to a cutting board, carefully. Cut into 1-inch pieces, using a pizza cutter and a ruler.
Over a pan of barely simmering water, melt chocolate, stirring. Allow to cool slightly then pour into a parchment paper cone or pastry bag fitted with a very fine tip. A ziploc will work as well. Drizzle each caramel with chocolate and sprinkle LIGHTLY with fleur de sel. Allow to cool, refridgerating for a short period of time if neccesary until the chocolate hardens.
Saturday, December 19, 2009
Dear Santa . .
I've been a very good girl this year. Please find my xmas wish list attached. I left you a dutch oven full of braised short ribs in the oven, in lieu of cookies. Hope you don't mind.
Cheers -
Andie
1. Daniel Bolud's cookbook "Braise"
2. Assorted Le Creuset cookware in the new "Carribean Blue" color
3. Copy of the 2009 costco cookbook - forgot to pick it up on black friday. . oops
4. New immersion blender ( seriously, WHERE did it go??? )
5. Bottle of Johnny Walker Blue - for post pregnancy of course
6. Lobe of grade A Foie Gras
7. Fleur de Sel Caramels ( Sorry, I ate all the ones I made )
8. Those organic homemade peanut butter dog treats Oprah likes for Hailey. I guess her dogs eat them - not her - just to clarify.
9. Any and all of the Philosophy food scented 3-in-1 soaps.
10. Above all else - health & hope for my beloved JB & everyone that is taking care of her
Oh and if it's not too much trouble a maternity chef's coat that doesn't look like a table cloth with arm holes. That's it=)
Cheers -
Andie
1. Daniel Bolud's cookbook "Braise"
2. Assorted Le Creuset cookware in the new "Carribean Blue" color
3. Copy of the 2009 costco cookbook - forgot to pick it up on black friday. . oops
4. New immersion blender ( seriously, WHERE did it go??? )
5. Bottle of Johnny Walker Blue - for post pregnancy of course
6. Lobe of grade A Foie Gras
7. Fleur de Sel Caramels ( Sorry, I ate all the ones I made )
8. Those organic homemade peanut butter dog treats Oprah likes for Hailey. I guess her dogs eat them - not her - just to clarify.
9. Any and all of the Philosophy food scented 3-in-1 soaps.
10. Above all else - health & hope for my beloved JB & everyone that is taking care of her
Oh and if it's not too much trouble a maternity chef's coat that doesn't look like a table cloth with arm holes. That's it=)
Friday, December 18, 2009
A Great Birthday Lunch
I took Mike to a Bday lunch at Cork Tree in Palm Desert today. Although we have been there many times for dinner - they have only just recently opened for lunches this season. Click below to see the menu.
http://www.thecorktree.com/lunch.html
We sat on the patio, which as it turns out, we had to ourselves for most of our leisurely visit. The weather being so gorgeous was just a bonus. Our waiter John recommended the Veal Bolognese over papardelle with manchego cheese - and I promptly stopped reading the menu. The portion could have fed me for two days, but I had a blood test today and had been fasting so I "made it happen", so to speak.
To start we also shared the ahi poke - delicious enormous chunks of untouched ahi and whole quarters of beautiful pristine avocado - not the usual eviscerated mass sold around town. Mike was intrigued by the burger topped with blue cheese butter and braised short ribs, it didn't disappoint.
Chef Herve sent out an amazing banana - cheesecake - brulee concoction for us that we were too full to eat but managed to devour nonetheless. It inspired a dessert I will create for a private wine dinner tomorrow night. Thank you chef.
With beverages our check was under $50.
It's great to have a menu like this available for lunch at these prices - let's support this, OK??
One tip though - if your wine tastes run esoteric and outside of California - BYOB and pay the corkage =)
http://www.thecorktree.com/lunch.html
We sat on the patio, which as it turns out, we had to ourselves for most of our leisurely visit. The weather being so gorgeous was just a bonus. Our waiter John recommended the Veal Bolognese over papardelle with manchego cheese - and I promptly stopped reading the menu. The portion could have fed me for two days, but I had a blood test today and had been fasting so I "made it happen", so to speak.
To start we also shared the ahi poke - delicious enormous chunks of untouched ahi and whole quarters of beautiful pristine avocado - not the usual eviscerated mass sold around town. Mike was intrigued by the burger topped with blue cheese butter and braised short ribs, it didn't disappoint.
Chef Herve sent out an amazing banana - cheesecake - brulee concoction for us that we were too full to eat but managed to devour nonetheless. It inspired a dessert I will create for a private wine dinner tomorrow night. Thank you chef.
With beverages our check was under $50.
It's great to have a menu like this available for lunch at these prices - let's support this, OK??
One tip though - if your wine tastes run esoteric and outside of California - BYOB and pay the corkage =)
Wednesday, December 9, 2009
Professional Baking Final
Monday night I got to participate in one of my favorite "executive" duties at the school - judging the Pro Baking Final Exam. It's really a tough job, but somebody's gotta do it=)
The students had two "quickfire" desserts to prepare in addition to their individual efforts. This was a beautiful trifle made from almond cake, fresh blackberries, amaretto liqour and chantilly cream.
Accidentaly forgot to snap this until I had already started to eat . .ooopsie. Beignet souffles with creme anglais & ganache.
What can I say - a layer of lemon cheesecake on top of a layer of apple pie on top of an almond short dough drowning in caramel. You want to eat the whole thing but you really have to restrain yourself . . .
This was a rustic pear & frangipane tart with homemade vanilla bean ice cream, blueberry compote and candied lemon peel.
Judges agreed this espresso panna cota was one of the best we've had. Paired with a raspberry hazelnut chocolate biscotti.
Banana pastry cream napolean made with homemade puff pastry!
Fruit & whipped cream tart with blueberry sauce to finish the night.
The "Carnage".
Taking a break from "deliberating".
The students had two "quickfire" desserts to prepare in addition to their individual efforts. This was a beautiful trifle made from almond cake, fresh blackberries, amaretto liqour and chantilly cream.
Accidentaly forgot to snap this until I had already started to eat . .ooopsie. Beignet souffles with creme anglais & ganache.
What can I say - a layer of lemon cheesecake on top of a layer of apple pie on top of an almond short dough drowning in caramel. You want to eat the whole thing but you really have to restrain yourself . . .
This was a rustic pear & frangipane tart with homemade vanilla bean ice cream, blueberry compote and candied lemon peel.
Judges agreed this espresso panna cota was one of the best we've had. Paired with a raspberry hazelnut chocolate biscotti.
Banana pastry cream napolean made with homemade puff pastry!
Fruit & whipped cream tart with blueberry sauce to finish the night.
The "Carnage".
Taking a break from "deliberating".
Congrats to all for a job well done!!!!!
Sunday, December 6, 2009
Winemaker Dinner with Mike Grgich
It's not too often you get to be in the presence of a living legend, let alone spend an evening sharing your craft with them. It's kind of like playing a round with Arnold Palmer, or going to the movies with Meryl Streep, I suppose. On Friday I got to live out a little bit of a life long dream - creating a wine dinner to highlight the wines of perhaps my biggest winemaking "crush", the incomparable Mike Grgich of Grgich Hills Estate. To me, he's like an 86 year old rockstar. I was honored and delighted to host him at the school for what was surely one of the most memorable nights of my career so far=)
Mike is a notorious flirt - I think he enjoyed being surrounded by all of us girls doting on him all night.
Here's Mike toasting with Katie and Maria, his lovely assistant.
On to the menu!
With the o8' Fume Blanc, we paired a Seared Diver Scallop, Curried Corn Pudding and Mango Buerre Blanc with Basil Oil. A light and delicious pairing that was accentuated by the nice acidity in the fume.
The 07' Napa Chardonnay was a daunting task - after all, Mr. Grgich is known for making perhaps the most famous Chardonnay EVER!! Lots of nice lemon undescores the oak here - so we went with a lemon infused dish, that turned out to be an excellent pairing.
Housemade Brie & Fresh Tarragon Ravioli with Lemon Infused Cream and Pine Nut Gremolata
Next up - a Grgich Library selection - Milejenko's Old Vine Zin 06'. Milejenko is Mike's Croatian name - and he likes to wax poetic about Zin - genetically proven to be a product of his native country! A no brainer pairing here for me after having tasted this ripe spicey zin - Star Anise & Clove Braised Lamb with Bacon & Blue Cheese Polenta, Cherry - Zin Reduction & Sauteed Sprout Leaves.
This was my favorite wine of the night - the 05' Napa Cab. Consequently this also resulted in the most successful pairing of the night - exquisite!!
Fliet Medalion with Gorgonzola Butter, Parsnip Puree and Leek & Wild Mushroom Melange
Oh boy - this one was a doozy too. Mike brought us his special 06' Violetta Late Harvest Riesling, which we paired with Vanilla Orange Scented French Toast "Cubes" with Peach Ameretto Gelee, Maple Mascarpone Cream and Praline Crumbs. Even the most full guests squeezed this one in - so incredible. I was so surprised at the acid in this dessert wine - I've never had such a balanced late harvest riesling. YUM
Mike & more ladies! We all got "pinned" that night - he brought us all Grgich Hills Estate pins to wear.
Graciously signing wine for everyone after dinner with his signature gold pen. He also brought me a signed copy of The Judgement of Paris - a book that recounts the true story of his role in the famous Paris Tasting of 1976.
What a remarkable evening we had. Can't wait to do it again next year!! Thanks to everyone at Grgich, Katie for all of your generous help, and all of our staff who did an amazing job as usual=)
What a remarkable evening we had. Can't wait to do it again next year!! Thanks to everyone at Grgich, Katie for all of your generous help, and all of our staff who did an amazing job as usual=)
Wednesday, December 2, 2009
One Hand Down but Still Standing ( for now )
Soooo, the reason I haven't written in such a long time is b/c of the Thanksgiving Holiday, followed immediately by this mystery wrist / hand injury that makes it very painful to do just about everything - including typing and using the mouse. You would be surprised how difficult it is to function - let alone be a chef - without the use of your right hand. I am finally going to the Dr tomorrow to try and get to the bottom of this malady. Luckily, Jeannette & Julie have been "pinch hitting" for me this week. It would have been impossible to teach the knife skills class without Jeannette acting as my "hand double".
So let's catch up. It's so nice to be decorating and planning for Christmas, isn't it? In an effort to be stress free for the Holidays I knocked out all xmas shopping and decorating already ( not bragging, just kind of shocked about it )!! In the works as we speak is the amazing homemade gift Mike & I are "brewing" for our friends this year. Here's a hint: it takes almost two months to make, and requires copious amounts of booze! When all is said and done I will post step by step instructions and photos . .very exciting stuff.
Thanksgiving was pretty uneventful outside of the whole wrist injury. I did make a turkey this year, and deviated form my usual recipe with fabulous results. I am formatting the recipe to share for next year. I tried the Trader Joe's Kosher Brined Turkey and have to say - big fan. It was extremely moist and delicious, with no telltale salty after taste. Will definitely be my go to turkey from now on.
Super excited to have Mike Grgich joining us this Friday for the Grgich Hills Winemaker Dinner. The menu is fantastic and he's going to be so entertaining, let me tell you. If you aren't familiar with his extraordinary story - be sure to read this abbreviated version, and then rent the movie Bottle Shock .
I'm working diligently on getting the February schedule up and out as soon as possible. Looks like I am going to try and work up until the bitter end , and will be there until just a week before my due date with any luck!! At almost 7 months,It's definitely getting harder to be on my feet all day so I can't imagine what it's going to be like in February!! Anyhow, lots of fun stuff is in the pipeline at the school for spring, I'm sorry I'm going to be missing most of it.
The reach-in freezer finally arrived and we are now selling the homemade frozen food- to- go like hotcakes! The soups seem to be the most popular items , what with the chilly weather and all. We are adding a few new items next week - including the Braised Beef Short Ribs and Eggplant Parmesan.
Lots more to share but the wrist is aching so it will have to wait until next time. Hope you all had a wonderful Turkey Day, and look forward to seeing you in the kitchen this month=)
So let's catch up. It's so nice to be decorating and planning for Christmas, isn't it? In an effort to be stress free for the Holidays I knocked out all xmas shopping and decorating already ( not bragging, just kind of shocked about it )!! In the works as we speak is the amazing homemade gift Mike & I are "brewing" for our friends this year. Here's a hint: it takes almost two months to make, and requires copious amounts of booze! When all is said and done I will post step by step instructions and photos . .very exciting stuff.
Thanksgiving was pretty uneventful outside of the whole wrist injury. I did make a turkey this year, and deviated form my usual recipe with fabulous results. I am formatting the recipe to share for next year. I tried the Trader Joe's Kosher Brined Turkey and have to say - big fan. It was extremely moist and delicious, with no telltale salty after taste. Will definitely be my go to turkey from now on.
Super excited to have Mike Grgich joining us this Friday for the Grgich Hills Winemaker Dinner. The menu is fantastic and he's going to be so entertaining, let me tell you. If you aren't familiar with his extraordinary story - be sure to read this abbreviated version, and then rent the movie Bottle Shock .
I'm working diligently on getting the February schedule up and out as soon as possible. Looks like I am going to try and work up until the bitter end , and will be there until just a week before my due date with any luck!! At almost 7 months,It's definitely getting harder to be on my feet all day so I can't imagine what it's going to be like in February!! Anyhow, lots of fun stuff is in the pipeline at the school for spring, I'm sorry I'm going to be missing most of it.
The reach-in freezer finally arrived and we are now selling the homemade frozen food- to- go like hotcakes! The soups seem to be the most popular items , what with the chilly weather and all. We are adding a few new items next week - including the Braised Beef Short Ribs and Eggplant Parmesan.
Lots more to share but the wrist is aching so it will have to wait until next time. Hope you all had a wonderful Turkey Day, and look forward to seeing you in the kitchen this month=)
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