Little Napoli, Carmel, Calfornia

I haven't been to Carmel in a decade and it's still the quaint, scenic place it's always been.  It was a cool, sunny day and being there brought me back to times long ago when I would walk around Carmel just because it was such a beautiful place.
Lunch at Little Napoli was highly enjoyable.  We ordered Bruschetta Campania with Cambozola, Tuscan Bean and Vegetable Soup, Gnocchi all Gorgonzola, and Garlic Prawns "Al Martino", white prawns, bay shrimp, red peppers in a garlic-butter wine sauce over spaghetti.  I don't recall ever trying Cambozola cheese so I was in for a pleasant surprise.  The crunchy Italian bread was topped with small, roasted tomatoes, fresh basil and melted Cambozola cheese.  The Cambozola cheese looked a little like Brie with streaks of gorgonzola cheese and tasted creamy, rich, and sharp from the gorgonzola.  I am now a fan of Cambozola and have purchased a small wedge of it upon my return to Texas, waiting to buy some fresh tomatoes from  the farmers market so I can make my own Bruschetta Campania.
The soup was tasty, but a little thick and heavy.  I had to leave most of it to save room for all the other dishes.  The Gnocchi with Gorgonzola was light, just as it should be, with a stuffing of gorgonzola and a light creamy sauce. I am often hesitant to order gnocchi because it's often heavy and tough, but Little Napoli knows how to prepare it correctly.  The Garlic Prawns "Al Martino" were tender and fresh with a sauce that complimented them without overpowering.  Just when I didn't think I could eat another bite, I was told I had to try Tartufo di Limoncello, a lemon gelato with a Limoncello center, raspberry and white chocolate coulis.

With a glass of Muscato, the tart lemon dessert was the perfect ending to a wonderful meal.  I'd love to go back and try everything on the menu!  Off to 17 Mile Drive and a stop at the Lodge at Pebble Beach.

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Restaurant 1833, Monterey, California

A couple weeks ago, during a visit to the Monterey Peninsula, an old friend from high school heard I was coming and was happy to show me around the local food scene.  He's the food and beverage manager at members only golf club in Pebble Beach and from what I can tell, he knows all the best restaurants in Monterey, Carmel, Pebble Beach and Big Sur.
He said we had to go to one of his all time favorite restaurants, Restaurant 1833, located in downtown Monterey.  According to their Facebook page, "Located in the former Stokes Adobe in Monterey, Restaurant 1833 resides in a national heritage site that is rich with historical elements from Monterey's historical background. Named after the year the building was established, 1833, the building once housed a former apothecary, was home to California's first newspaper press, was formerly the famous "Gallatin's" restaurant, and formerly contained the first kiln in California.  The two-story restaurant is a design-forward space with regal, turn-of-the-century elements that play homage to the buildings rich history in each of the six interior spaces. The restaurant's outdoor space provides an intimate setting for outdoor dining, and a patio area with four fire pits which provide the perfect space for gusts to sit back and relax while enjoying various small bites and custom cocktails made by 1833's own Bar Smith.  Executive Chef Levi Mezick has created a menu that highlights regionally specific ingredients including Monterey seafood; greens and lettuces sourced from Salinas and Carmel Valley; and sea salt foraged from Big Sur, giving the consumer an authentic sense of the place, with high quality, fresh and seasonal ingredients."

We were initially seated in the main floor dining room under a bright light in a noisy area.  We requested the upstairs but were told the owners were using it for a private party.  My friend was recognized by the general manager and somehow we were moved up to the upstairs dining room and given a private booth.  It was much quieter and more scenic than the crowded dining room, allowing me to glimpse the entire restaurant.

 
I had read several reviews on this restaurant and there were many positive comments on their Horseradish Crusted Marrow Bone with Brioche, so we definitely ordered that.


Interesting violin shaped wine case



Marrow Bone with Brioche

My friend, Yo, recommended the Bacon Cheddar Biscuits with Maple Chili Butter.  I wanted to try the Beef Carpaccio with Horseradish Sauce and Daikon.  We also ordered an Heirloom Tomato Salad with Pickled Red Onion, Feta Cheese, And Balsamic Reduction.  For our entrees I ordered Crispy Sea Bass with Leeks, Mussels, and Tomato and  he ordered Grilled Veal Chop with Crispy Sweetbreads, Castelvetrano Olives and Basil Puree.
He brought a bottle of wine to the restaurant, a 1986 Silver Oak Cabernet, however we started with glasses of Bollinger champagne.


The Bacon Cheddar Biscuits with Maple Chili Butter were surprisingly delicious.
I was not expecting to be impressed by biscuits, after all I am from Texas, home of great biscuits, but these were chewy, moist, and flavorful and with the spicy and sweet butter, a perfect bite. I got so enamored of these biscuits I forgot to take the photo until they were almost gone!



Bacon Cheddar Biscuits with Maple Chili Butter

The waiter told me the secret to the biscuits and I have to confess I have attempted to re-create them here in Texas and they came out very close to 1833's.  Good thing, since unlike my friend, Yo, I can't go to 1833 every week, sometimes more than once a week!
The Beef Carpaccio was stunning.  It was served on a chilled plate, sliced paper thin with little pools of very icy cold sauce and crispy pieces of radish.  The sharp horseradish sauce complimented the rich taste of the beef and the crunchy radish pieces added a nice texture.


Beef Carpaccio



Heirloom Tomato Salad

I was unexpectedly disappointed in the Marrow Bone.  It was no doubt properly prepared but I'm just not fond of the texture or flavor, maybe a little too rich for me.  I enjoyed the fresh Heirloom Tomato Salad with the contrasting salty, sharp, and silky tastes and textures.  Produce from this part of California is all fantastic.
My Crispy Sea Bass was in a beautiful sauce, with perfect crispy skin and a silky texture inside.  The mussels were fresh, and the components of the sauce worked together well.  I wish I could have identified everything in the sauce so I could make it myself.  This is one of my all time favorite seafood dishes. 


Crispy Sea Bass



Veal Chop

I tasted Yo's veal and sweetbreads and although it was prepared expertly, I much preferred the Sea Bass. I enjoyed the Silver Oak Cabernet and who wouldn't?  Such a fine wine for this special dinner!  I thought it couldn't get any better but then dessert was served.  We sampled the Orange Olive Oil Cake with Muskat Sabayon and Carmelized Peaches and the Chocolate Mousse Cake.


Orange Olive Oil Cake



Chocolate Mousse Cake

Athough I was fascinated with the description of the Orange Olive Oil Cake and it was as tasty as I thought it would be it did not measure up to the outstanding Chocolate Mousse Cake, with its crispy crust, silky texture, and a sauce and housemade ice cream.  In fact, I loved the Chocolate Mousse Cake so much I had it again the last night of my stay in Monterey.
I have to go back!  How is that possible since I live in Fort Worth, Texas?  What a fabulous meal and a fabulous place.  Many thanks to the general manager, William, sommelier, and waitstaff, and of course, my good friend, Yo, for making this experience unforgettable.

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Farm To Fork Pop Up Restaurant

 I recently read the book, Secret Suppers, Rogue Chefs and Underground Restaurants in Warehouses, Townhouses, Open Fields, and Everywhere In Between by Jenn Garbee so when I received an e-mail from Artisan Baking Company owner, friend, and a great culinary school instructor, Chef Gwin Grimes, inquiring about her website's subscribers and facebook friends' interest in "pop-up" restaurants, I responded with an enthusiastic "yes", offering my services if needed. When the invitation came for the first "Farm to Fork" event it was described (paraphrased) as follows:
"This one-time event will be at Wine Down Bistro, limited to 32 guests only.  Farm & Fork is a creative collaboration between Chef Andrea Blair of Wine Down Bistro, Chef Brad Waier of the Culinary School of Fort Worth, Farmer Kim Gerdeman of  Texas Prairie Farms in Godley, Cowtown Farmers Market in Fort Worth, Teel's Custom Meats in Weatherford and Lone Oak Winery in Burleson.  It's an especially appropriate way to wrap up National Farmer's Week, August 7-13.  The menu was created by Chef Brad Waier of the Culinary School of Fort Worth and Artisan Baking Co.'s resident pastamaker (with his daughter, Megan Waier). The cost is $49.00 per person (additional $18.00 for wine pairing)."

Steve signed us up for both the dinner and the wine.




Chef Gwin Grimes welcoming guests




Wine Down Bistro is a charming bungalow in Burleson.  I loved the openness of the restaurant and it reminded me of one of my all time favorite restaurants which is also in a converted house, The Nest, in Fredericksburg, Texas.  Guests were greeted with a complimentary glass of Prosecco.  We were seated dinner-party style at tables of four or eight.  Gwin sat us with her good friends, Ron and Patty and we were joined by another couple sitting in the room, the Barclay's.  Conversation was lively particularly with a crowd of like-minded people who appreciate the farm to table concept and love good food and wine.



The Menu:


The appetizer was a cheese plate, served family style and included Eagle Mountain Farmhouse Cheese, Latte Da Dairy Chevre, and Artisan Baking Company crackers and pickles.  Chef Grimes made the pickles and I couldn't stop eating them.  I enjoyed the aged gouda cheese and the Latte Da goat cheese was fresh and tangy.  We drank NV Prosecco di Valdobbiandene, Le Caseere with the appetizer.



The salad course included Littlejohn Farms watermelon and Texas Prarie Farms arugula with a balsamic reduction and glazed pecans.  The sweet and juicy watermelon was a perfect compliment to the sharp greens and Chef Grime's glazed pecans provided the right amount of crunchiness to the dish.  The dish was served with a 2010 Lone Oak Winery Chardonique

Entree



Teel's Custom Meats in Weatherford provided pork loins from locally raised hogs.  The loins were butterflied and stuffed with Kim's spinach and proscuitto and Artisan's breadcrumbs and served with gremolata.  Chef Waier created the cavatelli  pasta with beurre noisette (browned butter sauce).  I loved the texture and flavor of the handmade pasta with the rich buttery sauce. There was a beautiful tomato and vegetable terrine with lemon basil.  The wine was a 2009 Lone Oak Winery Red Mosaic

Dessert



Chef Grimes outdid herself with the rustic peach galette with vanilla bean ice cream and cajeta sauce.  The pastry was light and flaky filled with fresh, sweet peaches.  The vanilla and caramel flavors only added to the already delicious fruit.  The 2011 Lone Oak Winery Moscato was a wonderful ending to the meal.

The students from the Culinary School of Fort Worth were busy in the kitchen and serving the guests.

It was great to see the students and remember my student days with the school from Sept 2008-Dec 2009 and also a relief to know that I was just relaxing and enjoying myself as a guest and not stressed out in the kitchen!  Seeing Chef Waier, one of my instructors, was a pleasure.  I learned so much from him and continue to use what both he and Chef Grimes taught in my culinary endeavors.  I look forward to the next "pop-up" event.

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Mediterranean Cooking Class

I had the pleasure of being asked to do a cooking class with a group of women on July 18.
They get together on a regular basis but had never had a cooking class together as a group.
The class was held at a beautiful ranch, set on a hill on 70 acres with a lake view. The kitchen was open, with plenty of counter space, a professional style gas range, and had a lovely view of the lake.

They selected the Mediterraean menu which included:

Hummus with Cucumbers and Carrots
Herb-crusted Lamb Chops
Mediterranean Couscous with Spinach
Vanilla Bean Panna Cotta with Peaches

I demonstrated the dishes while the guests observed and then they sampled what I made.  The hummus was
a version I have made many times and can be modified depending on your mood.  Personally, I think it was too salty and I have modified my recipe to start with less salt and add more later.  A pretty dish with a bowl of hummus surrounded by sliced carrots and cucumbers is a beautiful appetizer.   The class enjoyed the hummus with the crispy fresh vegetables and pita chips.  We made the panna cotta next using a fresh vanilla bean.  If you've never worked with a vanilla bean it's an interesting technique and the fresh vanilla bean makes things tasted so good.  The panna cotta had little flecks of vanilla bean throughout it and great flavor.
The couscous dish was next, a simple but complex tasting dish, with the fresh tastes of good cherry tomatoes and herbs, and the tang of the feta cheese.  It was also a colorful and appetizing dish to look at.
Finally, we made the lamb chops so when they were done the lamb could be eaten with the couscous and spinach.  The class was surprised to see that I made my own bread crumbs by cutting the crusts off some Italian bread and pulsing it in the food processor.  The herbs and fresh bread crumbs looked and smelled fantastic.  It was a little tricky making the lamb chops on a stove I had never used, but they turned out fine, tender and juicy with the taste of the crust in every bite.  The hostess invited me to sit at the table, which I did, and we all ate the lamb and couscous.  The panna cotta with fresh peaches was a nice finish to the meal. I hope they enjoyed it as much as I did!

Hummus

2-4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1/2 tsp kosher salt (you can add more later if you like it saltier)
1 tsp cumin, toasted
1/3 cup tahini
6 T fresh lemon juice
2 T liquid from chickpeas
1/2 tsp hot sauce or 1/4 tsp cayenne
1-2 T extra virgin olive oil
optional:  add a chopped jalapeno or serrano pepper
For red bell pepper hummus, add a roasted red bell pepper
Garnish with paprika, chopped cilantro or chopped parsley
Serve with pita chips, toasted pita bread, sliced cucumbers, sliced carrots or any vegetable.

Pulse all ingredients in the food processor, adding chickpea liquid to thin as you desire.  Drizzle with more olive oil. 

Mediterranean Couscous

1 1/2 cups water
1 cup uncooked couscous
1-2 cups cherry tomatoes, quartered
1/3 cup crumbled feta cheese
1/4 cup kalamata olives, pitted and chopped
1/4 cup red onion (or sweet yellow onion)
2 tsp fresh dill, chopped
3 tsp lemon juice
1 1/2 T olive oil
1/4 tsp salt
1/4 tsp pepper

Bring water to a boil in a medium saucepan.  Add couscous and salt and stir.  Remove from heat and cover for 5 minutes.  Fluff with a fork.  In a mixing bowl add lemon juice, dill, and pepper.  Add a few drops of oil and whisk briskly, then add the rest of the oil.  Add the other ingredients to the couscous.  Serve warm on a bed of raw or wilted spinach.

The couscous was excellent and a perfect side dish for the herb-crusted lamb chops.

Herb Crusted Lamb Chops

2 garlic cloves
2 cups fresh bread crumbs
1 tsp fresh rosemary
1 T fresh basil
1 T fresh oregano
2 T fresh Italian parsley
1/4 cup olive oil
sea salt and freshly ground pepper
1/4 cup grapeseed oil

Preheat oven to 400 degrees.
Place garlic, bread crumbs and herbs in a food processor and pulse until herbs are finely chopped.  Sprinkly sea salt and pepper on the lamb chops and coat with olive oil (lightly).  Press crumb mixture firmly on both sides of the lamb chops.
Heat grapeseed oil on medium high in a saute pan.  Brown each side of the lamb chops, leaving undisturbed for the first 2 minutes to allow a crust to form.  Place on a baking sheet and finish in the oven for 4-6 minutes for medium rare.

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Hiyashi Chuka Soba

 The Fort Worth Japanese Society July luncheon on July 17th featured the popular cold noodle dish, Hiyashi Chuka Soba. I volunteered to coordinate the preparation of the meal with a few others from the board. The Japanese Society has a kitchen so we had a place to prepare the food. I prepared numerous packages of dried chukka soba and thin omelets ahead of time and at 9:30 AM our hard working group of four started slicing vegetables and ham. With our good team effort we managed to finish all the preparation in an hour and a half. Sam cut carrots, I cut cucumbers, Elisha made sauce, and Sonya cut up ham. Nobuko brought cooked shiitake mushrooms.
I cut up seaweed and Elisha prepared Chinese hot mustard. We were ready to put it all together by placing a cup of cooked noodles on the plate topped with all the beautiful toppings and sauce, with a dab of mustard, and a little beni shoga (pickled ginger).
Judging by the clean plates and comments the food was good. I can say from my tasting, it was delicious! Please make this Japanese summertime dish and you will not be sorry.

1 8 ounce package of Chuka Soba, cooked according to package directions, rinsed in cold water
1/4 pound ham, cooked chicken or cooked pork, cut in julienne strips
1 cucumber, julienned
1 carrot, julienned
2 eggs, beaten
1 tsp sugar

Dressing
1/3 cup water
3 T rice vinegar
3 T sugar
1 tsp sesame oil

Garnish
beni shoga
nori (dried seaweed strips)
roasted white sesame seeds
Karashi mustard (hot Chinese mustard)

Add sugar to beaten egg and mix well. Heat some oil in a skillet and pour about one quarter of the egg mixture in the skillet. spread the egg thinly and fry until done. Make four thin and round omelets like crepes. Slice in thin strips. Put chilled noodles on individual dishes. Arrange cucumber, ham, and egg strips on the noodles. Garnish with beni shoga. Pour dressing over noodles just before serving. Sprinkle on some nori and sesame seeds. Put a little dab of karashi on the plate if you like.


A total of 50 plates of noodles were made!



This is the type of noodles I used.



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Private Cooking Class for Linda Johnson

  
A long time ago I gave Linda a list of some of my favorite recipes. She selected three recipes for this week's class. Her selections were: Korean Cucumber Salad, Chunky Potatoes with Garlic and Peanuts, and Lemongrass Beef with Rice Noodles. I believe she saw the recipe for Lemongrass Beef on an earlier blog post, but she chose the Cucumber Salad and Chunky Potatoes from my list. I was tickled when I realized we were going to make Korean food, Indian food, and Vietnamese food in our class. Considering that Linda rarely ever ate any ethnic food, other than a little Mexican food, I am quite impressed with her willingness to stretch beyond her comfort zone. We started with the Lemonsgrass Beef so we could marinate the meat. Linda has some sirloin from her sides of beef and the marinade was perfect for her beef. The recipe for the Lemongrass Beef can be found on this blog, June 21, 2011.
The Korean Cucumber Salad is a great way to made cucumbers taste sensational.

2 small cucumbers
1 tsp kosher salt
2 cloves garlic, minced
2 scallinos, finely chopped
1 1/2 inch piece fresh ginger, finely grated
1 T Sambal Olek
2 tsp sugar
1/2 tsp fish sauce
2 T rice vinegar

Cut cucumbers in half lengthwise and then crosswise into 1/8 inch half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
Meanwhile combine garlic, scallions, ginger, vinegar, sambal olek, sugar, vinegar, and fish sauce in a medium ceramic or non reactive bowl. Stir the cucumbers into the vinegar mixture. Cover and refrigerate.



Chunky Potatoes with Garlic and Peanuts
From 600 Curries by Raghavan Iyer

2 T white sesame seeds
2 T raw peanuts
4 garlic cloves
3 dried Thai chiles, stems removed
2 T canola oil
1 pound russet or Yukon Gold potatoes, peeled and cut into 1 inch cubes, and kept in a bowl of cold water to prevent browning
1/2 tsp ground turmeric
1 can (14.5 ounce) diced tomatoes
2 tsp kosher salt
2 T finely chopped cilantro

Combine the sesame seeds, peanuts, garlic, and chiles in a food processor and pulse to form a gritty, sticky, mellow-smelling blend. Heat the oil in a medium-size saucepan over medium low heat.
Scrape the sesame-peanut blend into the warmed oil and roast the mixture, stirring, until it starts to release its own oils and loosen, turning crumbly and nutty brown, 5-8 minutes.
Meanwhile, drain the potatoes. Stir the turmeric into the sesame-peanut blend and cook for 5 seconds. Then add the potatoes, tomatoes (with their juices), 1 cup water, and the salt.
Stir, then bring to boil. Reduce heat to medium low, cover the pan, and cook, stirring occasionally until the sauce has thickened, 25-30 minutes.

This dish is really good with rice.

All the dishes turned out really well. The Lemongrass Beef was tender and flavorful and I could tell Linda really liked it and so did her husband, Baker. The spicy Indian potato dish was also a hit. I was so pleased that Linda loved the Korean Cucumber Salad, one of my favorites. I'm looking forward to the next lesson in August.

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Special Banana Bread

My friend, Yo, in California sent me some fantastic wines last month and I wanted to send him something special from my kitchen since I really can't compete in the wine department.  I did send a few of my favorite Becker Vineyards wine, though but I doubt they will taste as good as the Marinus or Opus One.
I made some of my gourmet banana bread.  I call it gourmet because I use only the best ingredients.

Pecans and walnuts, from Central Market, Callebaut dark and milk chocolate, Lindt white coconut chocolate

The recipe is fairly standard, although I have modified it every time I've made it, depending on my mood and the ingredients. Sometimes I make a healthy whole wheat flour version with turbinado sugar, but this time I made it with the works.



Recipe

3 medium bananas, very ripe and soft

1 cup sugar

1/2 cup unsalted butter, at room temperature

2 large eggs, at room termperature

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp kosher salt

1/2 cup toasted walnuts and pecans

1/2 cup chocolate chunks

2 ounces white coconut chocolate

Preheat the oven to 350.  Grease mini loaf pans with Baker's Secret.  In a medium bowl, mash the bananas with the sugar.  Add softened butter.  Beat in the eggs and vanilla.  Mix the flour with the baking soda, powder, and salt and add it, very gently mixing with the wet ingredients until just combined.

Divide evenly between 4 mini loaf pans.  Bake for 20-25 minutes until toothpick comes out clean.

Cool in pans for 10 minutes, remove to rack.





I hope he and his family enjoy the banana bread!

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