Festivities began with lunch at Piccino. Red special: broccoli rabe, pancetta and added on egg for me, cheese, no green for K. Glass of Prosecco just because.
Now we are lounging, planning a mother daughter night with no driving. We have assorted nibbles, as our large, late lunch was pretty filling. I have just opened Alice Feiring's first suggestion of the night Fleury Brut Rosé Champagne. Child very excited by color, I'm quite enchanted by the flavor. This is truly a lovely wine. According to the K&L website, where I purchased it:
The Fleury rosé is made entirely of pinot noir from Courteron, in the southern part of Champagne. Locals proudly say that their town is closer to Chablis than Reims, and the style of wine owes as much to Burgundy as the stylish bottle does to the grand marques of Champagne. The vineyards, which are all owned by Fleury, are farmed 100% biodynamically, the strictest form of organic viticulture. The base wine is entirely from the 2004 vintage. This Champagne, composed of 100% pinot noir, is made by maceration, with all of the skins in contact with all of the juice. http://www.klwines.com/detail.asp?sku=995473&cid=TPV-Googlebase
It is very elegant with fruit on the nose. K was hoping it would be sweeter, but, then again, she is 7! Medium pink color, long finish. More and more fragrant as it warms up. I am delighted to have a second bottle for a later date.
I should note that given the year I had, I was completely indecisive on champagne purchases. Luckily, I emailed Alice Feiring and not only did she offer suggestions, but searched the K&L site and sent me off with a shopping list. http://www.alicefeiring.com/ I purchased at least one of everything on her list and am very much looking forward to trying all of them, just not tonight. Thanks again Alice! I'll get those pickles off Monday.
Some thoughts on resolutions. Not really my thing. But: eat everything from veggie box, drink the good wine and get back into the shape I was in this summer come to mind. Daughter and I also talked about cooking more together, not just baking.
As for year end reflections, that is even harder. But, dish of the year, with no doubt, the egg at Commis.
Thursday, December 31, 2009
Tuesday, December 29, 2009
Why I Bake
Before my daughter was born I was not a baker. I'd make cookies occasionally and a cheesecake every few years but regular baking was not on my schedule. To be honest, I did not cook very much either. We ate out a lot and my ex-husband was (and still is) a great cook. I was the forager in the relationship, willing to drive to 4 different stores and markets to find just the right ingredients.
However, the first Christmas after my daughter was born, I bought a kitchen aid and got divorced. I'll leave it to you to ponder the connection between the two. Still, for the first few years after she was born I still didn't bake. To be honest, I rarely cooked anything more complicated than boiling water for pasta. The kitchen aid sat on the counter, shiny and blue, taunting me.
However, once my daughter got a little bit older we became regulars at the Saturday Ferry Building Farmers market. She actually learned to walk in the hall before it filled with stores and people. There she fell in love with the delights at Miette and the bakery's now former owner Caitlin. We had a routine, shop for food and if we made it through the market without trauma she could choose a treat from Miette. One week it would be a cupcake, one week taffy, one week a madeline. Somewhere, there are tourists with pictures of my young daughter eating an old-fashioned cupcake, frosting all over her delighted face. At three she decided that her first job would be working at a bakery.
So what is a mother to do? In my case, it was either time to use the kitchen aid or to go broke on sweets. We made muffins, cupcakes, bread and far too many chocolate chip cookies. Last winter was the winter of the grated carrots as we made muffin after muffin from the carrots in our mystery box. This year we had 3 different cookie baking playdates before Christmas including a cookie party. My advice? Royal icing in squeeze bottles. and shortbread rather than sugar cookies. Also, a bit of almond extract never hurts frosting.
The kitchen aid is now much less shiny but far better used. On my wish list is actually a second bowl so we can do even more. I could really make a good argument that my daughter has learned fractions from helping me bake. Of course, the projects we have done together are the parenting moments I'd like to think she remembers years from now. For the record, I am still scared of fondant and elaborate recipes.
Today, with school out for the week, my daughter has a friend over for a play date. As any parent knows, at 7, two are easier than one. My first thought? Homemade cinnamon raisin bread. So we stirred and mixed and marveled at the bubbling yeast. Impatiently we waited for the dough to rise, not once, but twice. Finally, the bread came out of the oven, mine to be covered with butter and homemade strawberry jam for the kids.
The reason I bake? "Can I have seconds Mama?," from my finicky daughter.
However, the first Christmas after my daughter was born, I bought a kitchen aid and got divorced. I'll leave it to you to ponder the connection between the two. Still, for the first few years after she was born I still didn't bake. To be honest, I rarely cooked anything more complicated than boiling water for pasta. The kitchen aid sat on the counter, shiny and blue, taunting me.
However, once my daughter got a little bit older we became regulars at the Saturday Ferry Building Farmers market. She actually learned to walk in the hall before it filled with stores and people. There she fell in love with the delights at Miette and the bakery's now former owner Caitlin. We had a routine, shop for food and if we made it through the market without trauma she could choose a treat from Miette. One week it would be a cupcake, one week taffy, one week a madeline. Somewhere, there are tourists with pictures of my young daughter eating an old-fashioned cupcake, frosting all over her delighted face. At three she decided that her first job would be working at a bakery.
So what is a mother to do? In my case, it was either time to use the kitchen aid or to go broke on sweets. We made muffins, cupcakes, bread and far too many chocolate chip cookies. Last winter was the winter of the grated carrots as we made muffin after muffin from the carrots in our mystery box. This year we had 3 different cookie baking playdates before Christmas including a cookie party. My advice? Royal icing in squeeze bottles. and shortbread rather than sugar cookies. Also, a bit of almond extract never hurts frosting.
The kitchen aid is now much less shiny but far better used. On my wish list is actually a second bowl so we can do even more. I could really make a good argument that my daughter has learned fractions from helping me bake. Of course, the projects we have done together are the parenting moments I'd like to think she remembers years from now. For the record, I am still scared of fondant and elaborate recipes.
Today, with school out for the week, my daughter has a friend over for a play date. As any parent knows, at 7, two are easier than one. My first thought? Homemade cinnamon raisin bread. So we stirred and mixed and marveled at the bubbling yeast. Impatiently we waited for the dough to rise, not once, but twice. Finally, the bread came out of the oven, mine to be covered with butter and homemade strawberry jam for the kids.
The reason I bake? "Can I have seconds Mama?," from my finicky daughter.
Sunday, December 27, 2009
Lazy Sunday Cooking
I'm child free today and with the gray morning decided on a lazy day at home. Of course, that means in between "wii exercise," Law & Order reruns and reading, it was a good day to cook.
First thing today was a second batch of chicken liver pate. I had purchased two packs of livers from the Soul Food CSA. The first went to the Christmas pate and the second was too tempting in the fridge. This time I added lots of green garlic from the mystery box and a bit of bourbon for flavoring. I do seem to be cooking with bourbon a lot lately. Must be the season. Saute green garlic until soft, add chicken livers and cook 8-10 minutes, add bourbon, process until smooth and chill. I clearly need a party to take it to.
Currently on the stove is a thrown together pasta sauce. Fresh sausage from the pork prom, onions, garlic, lots of black pepper, herbs and home canned tomatoes. The chance part of the recipe is the addition of a jar of cherry tomatoes we had preserved in vinegar. I rinsed well and have my fingers crossed that the result will not be too acidic. Debating adding some red wine or just opening a bottle to enjoy while I cook. In an hour or so I'll heat up some store bought pasta and see how I did.
Post consumption note: very sad that I gave away so many jars of our tomatoes. The sauce was lovely and perfect with the Nero D'Avola. I was very pleased that there was not too strong a vinegary taste. Next year, even more canned tomatoes! At least I have 8 jars of sauce still.
First thing today was a second batch of chicken liver pate. I had purchased two packs of livers from the Soul Food CSA. The first went to the Christmas pate and the second was too tempting in the fridge. This time I added lots of green garlic from the mystery box and a bit of bourbon for flavoring. I do seem to be cooking with bourbon a lot lately. Must be the season. Saute green garlic until soft, add chicken livers and cook 8-10 minutes, add bourbon, process until smooth and chill. I clearly need a party to take it to.
Currently on the stove is a thrown together pasta sauce. Fresh sausage from the pork prom, onions, garlic, lots of black pepper, herbs and home canned tomatoes. The chance part of the recipe is the addition of a jar of cherry tomatoes we had preserved in vinegar. I rinsed well and have my fingers crossed that the result will not be too acidic. Debating adding some red wine or just opening a bottle to enjoy while I cook. In an hour or so I'll heat up some store bought pasta and see how I did.
Post consumption note: very sad that I gave away so many jars of our tomatoes. The sauce was lovely and perfect with the Nero D'Avola. I was very pleased that there was not too strong a vinegary taste. Next year, even more canned tomatoes! At least I have 8 jars of sauce still.
Saturday, December 26, 2009
Wines of the Holidays
So, big no on that one thing. No words for that here.
Anyway, wines of the week.
Christmas Eve featured both a Bonny Doon Cigare Blanc 2005 and a 2005 Chateaneuf de Pape Blanc. It was fun to taste them back to back and note the differences. The Cigare Blanc, through no one's fault but my own, was too cold to start out with. once warmed, it was fragrant and a perfect natch to the ham. It is hard for me to be objective about Bonny Doon wines, but this one pleased the guests as well. The CdP was darker in color and heavier in taste. it was much more honeyed and I would have guessed older. I was glad to have this one second. It even did a fairly good job standing up to the walnut pie. I have for many years had a love of white rhone grapes and both of these did nothing to dissuade me.
Christmas was with friends in Marin. Roast beef baked wrapped in bacon, cauliflower gratin, popovers. horseradish, green beans bundled with bacon and more. I had brought both a 2002 and a 2003 Gary Farrell cab, dusty from my poor storage. My preference was for the 2002. Cab is generally not my grape of choice, but the smoothness complimented the meat and was drinkable alone. There were numerous wines available, but I kept returning to the 02.
As always, more when I have time to ponder.
Anyway, wines of the week.
Christmas Eve featured both a Bonny Doon Cigare Blanc 2005 and a 2005 Chateaneuf de Pape Blanc. It was fun to taste them back to back and note the differences. The Cigare Blanc, through no one's fault but my own, was too cold to start out with. once warmed, it was fragrant and a perfect natch to the ham. It is hard for me to be objective about Bonny Doon wines, but this one pleased the guests as well. The CdP was darker in color and heavier in taste. it was much more honeyed and I would have guessed older. I was glad to have this one second. It even did a fairly good job standing up to the walnut pie. I have for many years had a love of white rhone grapes and both of these did nothing to dissuade me.
Christmas was with friends in Marin. Roast beef baked wrapped in bacon, cauliflower gratin, popovers. horseradish, green beans bundled with bacon and more. I had brought both a 2002 and a 2003 Gary Farrell cab, dusty from my poor storage. My preference was for the 2002. Cab is generally not my grape of choice, but the smoothness complimented the meat and was drinkable alone. There were numerous wines available, but I kept returning to the 02.
As always, more when I have time to ponder.
Thursday, December 24, 2009
Christmas Eve
Managing to have a relaxing yet productive day.
Cookies for Santa were made yesterday with Caitlin and Dashiell so no need to bake today. Santa will be enjoying an extra-giant chocolate cookie made with Valrhona chocolate pearls. Currently spreading the rumor that Santa prefers wine to milk.
This morning we finally made it to the Thursday Ferry Building Farmers Market. If I worked downtown,I'd go for lunch weekly. Choices ranged from pizza to tacos to ice cream. I was delighted to have a chili cheese dog from 4505 meats. K did not care for the chicarronne itself, but delighted by the cranberry apple cider sorbet from Scream. We also picked up more Fatter Calf Bacon to add to the freezer of pork and some Rechiutti marshmallows to roast over the fire tonight.
When we got home I made my first ever chicken liver pate, with Soul Food Farms liver and a recipe from Epicurious. I substituted green garlic for regular as I had some from my Mystery Box and herbes de provence for the assortment called for. So far so good, we shall see as it chills. I sure do seem to be cooking with bourbon a lot these days.
On that theme the fresh ham will be prepared with an Emeril recipe using bourbon and coke. I must admit that I have wanted to try ham in coke for a long time and this seems a good opportunity. The amusement this morning was my attempts to cut the 21 lb bone in ham in half. After cutting through the meat with a sharp knife and finding it not strong enough for the bone, I ended up using a hammer. Hammer, ham, maybe it was meant to be?
I'll start roasting in a little bit and then start work on roasted sweet potatoes and apples, mashed potatoes and some sort of salad. Guests are bringing goodies as well and after chatting with Randall Grahm I have a bottle of Cigare Blanc and a white CdP in the fridge.
Update:
Ham is roasting away. Cat is very excited. Potatoes are on to boil, while sweet potatoes and apples have been put in the oven to roast. Cauliflower will be done stove top as there is no room left in the oven. Olive oil and red pepper should help it, maybe green garlic as well if I get motivated. For now? Cigare Blanc 2005.
So ham was excellent. My other favorite was the cauliflower. The Mariquita cauliflower is just better. is it soil? Freshness? Special type? I don't know. Leftovers a plenty though. Biscuits, bought by J, also great. I thought the Cigare Blanc with the ham was excellent. Followed with the CdP blanc which was a bit richer, with more honeyed flavors. For sweets, smores (I love the fireplace) and both apple and walnut pie from Mission Pie. Have never had walnut pie before, was most excellent. Anyone have a recipe?
Have convinced K to go to sleep as "Mr Claus" will not arrive when she is awake. Hope "Mr Claus" is still with us next year. Time to finish a glass of wine and head to bed myself. Expecting an early wake up.
Cookies for Santa were made yesterday with Caitlin and Dashiell so no need to bake today. Santa will be enjoying an extra-giant chocolate cookie made with Valrhona chocolate pearls. Currently spreading the rumor that Santa prefers wine to milk.
This morning we finally made it to the Thursday Ferry Building Farmers Market. If I worked downtown,I'd go for lunch weekly. Choices ranged from pizza to tacos to ice cream. I was delighted to have a chili cheese dog from 4505 meats. K did not care for the chicarronne itself, but delighted by the cranberry apple cider sorbet from Scream. We also picked up more Fatter Calf Bacon to add to the freezer of pork and some Rechiutti marshmallows to roast over the fire tonight.
When we got home I made my first ever chicken liver pate, with Soul Food Farms liver and a recipe from Epicurious. I substituted green garlic for regular as I had some from my Mystery Box and herbes de provence for the assortment called for. So far so good, we shall see as it chills. I sure do seem to be cooking with bourbon a lot these days.
On that theme the fresh ham will be prepared with an Emeril recipe using bourbon and coke. I must admit that I have wanted to try ham in coke for a long time and this seems a good opportunity. The amusement this morning was my attempts to cut the 21 lb bone in ham in half. After cutting through the meat with a sharp knife and finding it not strong enough for the bone, I ended up using a hammer. Hammer, ham, maybe it was meant to be?
I'll start roasting in a little bit and then start work on roasted sweet potatoes and apples, mashed potatoes and some sort of salad. Guests are bringing goodies as well and after chatting with Randall Grahm I have a bottle of Cigare Blanc and a white CdP in the fridge.
Update:
Ham is roasting away. Cat is very excited. Potatoes are on to boil, while sweet potatoes and apples have been put in the oven to roast. Cauliflower will be done stove top as there is no room left in the oven. Olive oil and red pepper should help it, maybe green garlic as well if I get motivated. For now? Cigare Blanc 2005.
So ham was excellent. My other favorite was the cauliflower. The Mariquita cauliflower is just better. is it soil? Freshness? Special type? I don't know. Leftovers a plenty though. Biscuits, bought by J, also great. I thought the Cigare Blanc with the ham was excellent. Followed with the CdP blanc which was a bit richer, with more honeyed flavors. For sweets, smores (I love the fireplace) and both apple and walnut pie from Mission Pie. Have never had walnut pie before, was most excellent. Anyone have a recipe?
Have convinced K to go to sleep as "Mr Claus" will not arrive when she is awake. Hope "Mr Claus" is still with us next year. Time to finish a glass of wine and head to bed myself. Expecting an early wake up.
Wednesday, December 23, 2009
Guest Post from K
Hi! My name is K and I am 7.5 years old. I really love cats and am a picky eater. Yesterday with my Dad I made cookies with dough that we bought from Whole Foods. I put honey on half of one and it tasted like a chocolate cookie that I made with my Mom once. It was very big.
At my Mom's house we make our own dough. I've been making a lot of cookies this year for Christmas. My favorite are from the Cookie Swap book. I really like that book. It is one of my favorites.
I won't eat eggs anymore at my Dad's house because they do not have the special CSA (Soul Food) eggs my Mom gets.
Sometimes I get to finger taste wine and my favorite is rose.
I took a gardening class at school and got to taste the first apples ever grown on the tree at school. They were fuji and big and everyone loved them. I did not love the carrots.
I like getting pancakes because they are very yummy.
My favorite pizza is at Piccino cause I like how they put the cheese on. The know my normal order which is cheese with nothing green on it.
My mom and I may make raisin bread today, I like to help knead it and eat it!
I used the potatoes from the veggie box (Mariquita Mystery) in Stone Soup.
(Slight spelling checks by Amy. Happy Holidays all!)
At my Mom's house we make our own dough. I've been making a lot of cookies this year for Christmas. My favorite are from the Cookie Swap book. I really like that book. It is one of my favorites.
I won't eat eggs anymore at my Dad's house because they do not have the special CSA (Soul Food) eggs my Mom gets.
Sometimes I get to finger taste wine and my favorite is rose.
I took a gardening class at school and got to taste the first apples ever grown on the tree at school. They were fuji and big and everyone loved them. I did not love the carrots.
I like getting pancakes because they are very yummy.
My favorite pizza is at Piccino cause I like how they put the cheese on. The know my normal order which is cheese with nothing green on it.
My mom and I may make raisin bread today, I like to help knead it and eat it!
I used the potatoes from the veggie box (Mariquita Mystery) in Stone Soup.
(Slight spelling checks by Amy. Happy Holidays all!)
Sunday, December 20, 2009
Pork Prom
Today I joined a large, impatient crowd at Pork Prom. Organized by some of the same folks behind Eat Real, Pork Prom featured 5 and 10 lb assortments of heritage pork along with hams and some biscuits with bacon and sausage to nibble on. Here is what SF Weekly had to say beforehand: http://blogs.sfweekly.com/foodie/2009/12/sundays_pork_prom_to_feature_s.php
I was expecting lines, but it took me 1.25 hours from arrival to departure. There was a line to pay, a line for food and another line to pick up the pork. I know that it is hard to run these events, but sometimes the years I spent as an event coordinator come back to haunt me. I can spend a long time in line thinking about different ways to organize things.
That said, I am very excited about my take home. I have 21 pounds of fresh, bone in ham sitting in my fridge waiting for Christmas Eve. In my freezer, I have 4 lbs of ground pork, 3 pounds of pork belly and 3 pounds of jowl. The packages are all labeled with breed and the food the pigs consumed.
I'll do a pasta sauce with our home canned crushed tomatoes and the ground pork. For the belly, either slow roasting in the oven or a chance to use the skills picked up at Makin Bacon. I've been advised (thanks Anita) that my jowl would make great guanciale. Anyone have a garage or basement I can hang some pork in?
I was expecting lines, but it took me 1.25 hours from arrival to departure. There was a line to pay, a line for food and another line to pick up the pork. I know that it is hard to run these events, but sometimes the years I spent as an event coordinator come back to haunt me. I can spend a long time in line thinking about different ways to organize things.
That said, I am very excited about my take home. I have 21 pounds of fresh, bone in ham sitting in my fridge waiting for Christmas Eve. In my freezer, I have 4 lbs of ground pork, 3 pounds of pork belly and 3 pounds of jowl. The packages are all labeled with breed and the food the pigs consumed.
I'll do a pasta sauce with our home canned crushed tomatoes and the ground pork. For the belly, either slow roasting in the oven or a chance to use the skills picked up at Makin Bacon. I've been advised (thanks Anita) that my jowl would make great guanciale. Anyone have a garage or basement I can hang some pork in?
Subscribe to:
Posts (Atom)