I love the Village Bakery (You Can't Always Make It At Home)

My hometown of Sebastopol, CA, has one of the greatest little bakeries that I've ever been to! It is called the Village Bakery, and they put out everything from morning pastries like sticky buns to desserts like pies, tarts, brownies, and cookies. They also bake some of the beat bread west of the Mississippi River! Given our close proximity to San Francisco, sourdough is a local favorite and our family favorite is the Sebastopol Seeded Sourdough.

This isn't actually the seeded version, but it is Sebastopol Sourdough!

I really do love it!

In addition to the things I already know and love from the VB, they also feature an assortment of goodies:

So far I have had the apricot tart, all the cookies, and many of the breads. They are ALL delicious!!!

Dinner with the Prices--More Good 'ole 'merican Food

A stellar example of Trey's fantastic camera work.

It is my first night on my annual summer trip to Orange County with my family to visit my grandma and my girlfriend's family, the Prices. On the first night in town an easy dinner is always the best bet, so tonight we have a great group--Kristi's dad, Fred, her two older brothers, Trey and Brad, their girlfriends, Katrina and Hayley respectively, my brother, Benjamin, and Trey's longtime friend 'Drew, and we are grillin' burgers and 'dogs.

Brad made the burgers (using Montreal steak seasoning, one beaten egg, and some other goodies from the cupboard) and Trey manned the charcoal to give us perfectly cooked burgers, hot dogs (Nathan's, of course), and some bratwurst.

I know no one is going hungry tonight!

Brad, the mad scientist!

Trey playing with his new camera, Brad and Drew tag teaming the grill.

Trey doin' work on a burger.

And of course my homemade mac 'n cheese!

JG's Homemade Mac 'N Cheese:

Ingredients:

• 1 quart- half gallon whole milk
• 1/2 a white onion
• 1 large bay leaf
• 4 tablespoons butter
• 4 tablespoons AP flour
• Kosher salt
• White pepper
• Two 16oz boxes of desired pasta, boiled (my favorite pasta for this is large shells)
• 4-6 c shredded sharp cheddar cheese
• 1 large ham steak
• 1/2 bag frozen peas
• Goldfish/Cheeze Its/ Italian breadcrumbs 

Process:

1. Begin by warming the milk in a medium saucepan over very low heat with the bay leaf and half an onion in it.
2. (Boil the pasta and keep warm.)
3. Melt the butter in a medium saucier. Gradually whisk in flour, creating a rue. Season with salt and pepper.
4. Chop the ham into small cubes.
5. Cook the rue about 10-15 minutes to get the raw flour taste out, then begin whisking in the milk, about a cup at a time, until you have a creamy, fairly loose white sauce. 
6. Add 4/5 of the cheese, reserving a little for the top. Stir until you have a rich cheese sauce. Season to taste.
7. Using a large pan or pot, put half the noodles in the pot. Then add 3/4 of the cheese sauce, ham and peas. Stir.
8. Add the rest of the pasta, cheese sauce, ham and peas and stir until well incorporated.
9. Pour into casserole dish prepared with nonstick cooking spray.
10. Sprinkle remaining cheese on top.
11. Finish by sprinkling crushed Goldfish over the cheese layer. (Use breadcrumbs or Cheeze Its if desired)
12. Bake at 375 F for 25-35 minuted, depending on your oven.

Good 'Ole 'Merican food

I just had to post a pic of the scrumdiddlyumptious omelet I had this morning:

Boom: Chili Cheese Omelet from Apple Tree in Sebastopol, CA.

Now that is good 'ole 'merican food.

Tapas Dinner Party

Tapas are my new obsession--what more can I say?

Tuesday night mom had some girlfriends over, so I volunteered to make a few tapas for them.

The Lineup (listed in the order served):

• Sangria
• Classic English Cucumber Sandwiches
• Bacon-wrapped Bananas with Maple Syrup
• Caprese-inspired Skewers
• Grilled Bistro Filet with Chimichurri
• Country-style White Peach Ice Cream

I served them in this order because 1) It was a warm afternoon and I liked the idea of starting with something cool and refreshing; 2) I knew I wanted to serve the Caprese-inspired skewers right before the filet because they are on the lighter side and I thought it would break up the heaviness that may result if I served two dishes with meat right in a row; and 3) I wanted to finish with the filet, which I felt was the most elegant dish of the series.

Sangria

Ingredients:

• One 
• pear
• apple
• lemon
• Two oranges
• 1 large bottle sangria (I use the regular one available in most grocery stores)
• 2-3 cups white rum (I use Bacardi)

Process:

1. Slice all the fruit in half and then into slices. Place half of the fruit into glass pitcher.
2. Add half the rum to the pitcher and stir/agitate briefly.
3. Pour in sangria to fill pitcher.
4. Let stand at least 20 minutes before serving to allow flavors to marry.
1. If made more than 12 hours ahead of time place cover pitcher in plastic wrap and place in refrigerator.
5. Add other half of fruit and rum to the sangria bottle (which should have a large amount of wine left in it). Replenish pitcher when necessary.
6. Serve in wine glasses over ice.

NOTE: This stuff packs a punch. Ensure that when you serve it to people you inform them that there is hard alcohol in it. 

Cucumber Sandwiches

Ingredients:

• One 8oz block of cream cheese
• 1/3-1/2c mayonnaise
• 1/8 tsp celery salt
• 1/8 tsp garlic powder
• 1/3c chopped green onions (white parts only)
• 1 large cucumber, shredded and drained (or squeezed) to remove almost all liquid
• 1 squeeze of  fresh lemon juice
• 1/2 tsp finely chopped fresh dill
• 1 loaf of Wonder Bread, Classic White

Process:

1. Mix mayo, cream cheese, celery salt, garlic powder, lemon juice and dill until well mixed.
2. Add cucumber and chopped green onion and gently mix until all ingredients are evenly distributed.
3. Spread mixture onto slices of white bread, then either
1. Cut crusts off, slice in half diagonally then again, or
2. Use a cookie cutter to create a shape
4. If made ahead, store in fridge on a plate sealed with plastic wrap or a piece of tupperware.

Bacon-Wrapped Bananas 

This is the very first dish I ever got paid to cook! I was catering in Orange County in 2004 to make ends meet, pretty much used labor versus skilled help, when a cook didn't show up at an event at a delicious little eatery named Madison Square in Laguna Beach (www.madisonsquare.com). So I volunteered, assured both the caterer and the restaurant's owner that I was competent in the kitchen, and next thing I know I'm making bacon-wrapped bananas!

Ingredients:

• 1 lb bacon
• 3-5 green yellow bananas, peeled and cut into 1 inch chunks (the approximate width of the bacon)
• Maple syrup

Process:

• Cut the pound of bacon in half down the middle, creating pieces approximately 4-5 inches in length
• Using a 3-5 inch disposable skewer, wrap a piece of bacon around each piece of banana. Secure the bacon with a skewer, going through the middle of the banana.
• Place prepared skewers on a piece of parchment paper on a baking sheet with a lip or an edge (to retain rendered bacon fat).
• Bake at 400-425 degrees F, depending on your oven, until the bacon is beginning to crisp and the great majority of the fat has rendered out.
• When the skewers have about 5 minutes left, put one small squeeze of maple or maple-flavored syrup on top of each skewer. This will create a delicious glaze.

Caprese-Inspired Skewers

Ingredients:

• Hothouse cucumber
• Cherry tomatoes
• Marinated mozzarella balls (or plain--the marinade for the cucumbers and tomatoes will work also)
• J&J's Salad Dressing
• Several 6 inch skewers

J&J's Salad Dressing:

• 1/4 cup Parmesan cheese, finely grated
• 1/3 cup red wine vinegar
• 1/3 rich olive oil
• 1 tablespoon fresh basil, finely chopped
• 1/2 tablespoon sugar
• 3 gloves of garlic, minced or finely chopped

Put all ingredients into a jar and shake 'er up! It is best when left to stand overnight.

Process for skewers:

1. Peel 4 strips of the cucumber skin off, creating a pattern on the cucumber of alternating green peel and white flesh. Slice into half-inch chunks
2. Place cherry tomatoes and cucumber slices into a large bowl.
3. In a separate bowl, create J&J's Salad Dressing (recipe follows)
4. Add marinade tomatoes and cucumbers, allow to marinate at room temperature for up to 12 hours
1. If marinating mozzarella at home, do so in separate container 
5. When ready, place a tomato on the skewer, followed by a cucumber slice, finished with a mozzarella ball. Boom: Caprese-Inspired Skewers.

Grilled Bistro Filet

Too Easy: for 5 bucks I scored this awesome bistro filet from Pacific Market and used it as the featured item and last savory dish in the menu. I seasoned it with kosher salt and black pepper on one side and salt and cayenne (lightly) on the other. With nice grill marks on each side, I kept it over heat until medium rare, then sliced (after resting) and topped with a chimichurri. 

Chimichurri:

1. Warm 1/2 cup olive oil with 1/4 tsp paprika  until the oil becomes infused with the paprika. You'll know because it will sort of shimmer. DON"T BURN THE PAPRIKA!!!
2. After allowing the paprika-infused oil to cool, put all the solid ingredients into a blender or food processor. Add the vinegar and pulse until mixed but still chunky.
3. Add the oil and blend/process on high until mixed well but still somewhat chunky.
1. NOTE: Don't make more than 1 hour ahead of serving, as the colors will turn brown after about an hour, and the chimichurri simply isn't as easy on the eyes.

White Peach Ice Cream

For dessert, I just whipped up a little ice cream using my ice cream maker, which makes making ice cream foolproof! Just combine ingredients in the bowl, mix well, and turn on! Here's the recipe:

• 3 c whole milk
• 2 c half-and-half
• 2 c heavy cream
• 1 1/2 c sugar
• 1 tsp vanilla
• 3c peeled, cut-up peaches (about 4 large or 5 medium peaches). I soak mine in 1 tbs sugar and 1 tbs orange liquor (my favorite is the Padron brand). 

Garnish with a sprig of mint! This is perfect for those who want a refreshing dessert, as opposed to an extremely sweet, very rich ice cream. If you want that, let me know--I've done it and have the recipe!

The Journey Continues with the 15th Annual Kendall-Jackson Heirloom Tomato Festival

15th Annual Kendall-Jackson Heirloom Tomato Festival

September 10, 2011

Source: http://carletongarden.blogspot.com/2007/08/heirloom-tomato-taste-test.html

Hey everyone, just got my tickets for the tomato festival held here locally in Sonoma County, about 8 miles from my home. There are about 8 of us going, and I'm so frickin' excited . . . the countdown to September 10th has begun!!!

(For those of you who don't know, I'm a tomato FANatic.)

Be sure to check back in next month to see my videos and pictures from the event!

Tapas de Platos Especiales de los Estados Unidos (Tapas of American Classics)

Cooking dinner for my family has been, for the past two years, quite an adventure. But lately I've found it tough to keep things interesting while keeping things fulfilling, nutritionally diverse, and high in lean protein.

Last week I found not only my solution, but I stumbled across my new culinary inspiration: American Classics in the form of tapas. I freaking love it!

As a student at San Francisco State University majoring in Spanish, tapas have been an area of recent exposure to me and already are my new favorite thing.

Here a few photos my first go-round within this concept. (Don't judge all the similarities--I stumbled across this idea mid-stride while cooking this evening.)

1. Meatballs: Classic American meatloaf, Meatball with Cola glaze, Meatball with Spicy Ketchup.
2. Stuffed Baby Bell Pepper with Cola Glaze.
3. Stuffed Baby Bell Pepper with Parmesan Crust
*Next time serve this one with Italian gravy

Also, I think the beef skewers with chimichurri that I made recently would be a perfect tapa as is (chunks of meat and onion) or served as a traditional shwarma,: I would cut the the pieces of beef and onion more thinly for the skewer, and after grilling I would slice them parallel to the skewer, serving the pieces with a piece of warm pita bread. Then I would mix a couple tablespoons of that delicious chimichurri into some Greek yogurt to make a gyro-type tapa. Ooooooh I'm getting excited about this.

Sirloin and Walla Walla Onion Skewer with Chimichurri

Other ideas for tapas: Later I will classify them into short, medium,and long preparation time

My first attempt at both Peking-style chicken and
rustic Mandarin biscuits, served with plum
sauce and julienned carrots and cucumber.

• Stuffed baby bell peppers with parmesan crust and Italian gravy
• Beef and onion skewers with chimichurri
• Beef skewers with chimichurri-tzatziki and pita bread
• Steamed mussels (traditional french) plated with with fried clams in the center and raw oysters on the half shell plated around the outside
• Peking-style chicken with rustic Chinese biscuits, carrot and cucumber garnish with plum sauce 

• Cucumber sandwiches (My fav!)
• Calamari with puttanesca or Italian gravy
• J&J's cucumber salad 

J&J's Cucumber salad, on the right

• Asian Cucumber Salad
• Crab cakes with Texas Rose Petal sauce
• Grilled, marinated asparagus (or other veg)
• Fried pork chops with mashed potatoes, applesauce or apple slaw
• Stack of biscuit, (hash brown,) fried egg, topped with sausage gravy
• Fried chicken on biscuit slider
• Chicken-fried steak on biscuit slider
• ***Trio of sliders: chicken-fried steak, fried chicken, and fried pork chop***
• Other trio: Lobster roll slider, crab cake slider, shrimp slider of some sort?
• Stack of cracker, baked brie with caramelized onion, (candied) walnut, and arugula (tempura fried?
• Chicken lettuce wraps
• Trio of biscuit with honey, cornmeal muffin with honey, and potato roll with jam
• Holiday Sliders: turkey sandwich with cranberry, stuffing, etc.; prime rib slider with horseradish and roasted root vegetables somehow incorporated on a Yorkshire pudding-inspired roll/bun; Easter Ham slider with potato salad somehow incorporated on a sweet Hawaii bread. 
• Empanada trio: ground meat, shredded meat, vegetable
• Fried chicken trio: coconut chicken, deep-fried southern chicken, large fried chicken wing x 3
• Chicken marsala
• Calzone, pasty, calzone-shaped chicken pot pie
• Trio of roasted root veg
• Neopolitana flat bread with color scheme of Italian flag (this could be done simply with arrangement of ingredients relative to the top of the flat bread.
• Baby back ribs: dry rub (no sauce when cooking), dry rub and tomato-based sauce, dry rub with mustard sauce
• Dessert tapas:
• Fruit/jam/compote turnover
• Trio of pudding: Creme de pot, pudding pie, chocolate martini-inspired shooter
• Funnel cakes: Cinnamon sugar, chocolate drizzle, fruit compote
• Salads:
• Spring greens with champagne vinaigrette, candied walnuts, and golden raisins (or dried cranberries).
• Port-and-honey poached pears stuffed with Stilton and dried cranberries served over arugula and a vinaigrette of the poaching liquid, olive oil, and lemon juice.
• Northern California Italian salad with Da's dressing

Dinner at Don's

My buddy Don and I have been tight ever since we met in 9th grade band while learning to play the tuba. Well, congratulations to him, he recently purchased his first home. It is in Santa Rosa about 6 miles from where I live, and we have some great cookouts there.

Tonight my brother from another mother, Brandon, and I are going over to have dinner with him and his girlfriend, Nicole. Tonight we are keeping it pretty simple with Italian sausages and fresh pasta (I'll post photos later), but I got to thinking about our last meal, which was dyn-O-mite!!!

I'm about to make this plate of food disappear!!!

The meal:

• Grilled whole chicken
• Grilled corn on the cob
• Steamed broccoli with lemon

The broccoli and corn are obviously cooked the way we listed, but I gave the chicken a little more attention than the vegetables.

1. Using a whole chicken, I cut the spine out and laid the chicken flat on the cutting board. 

2. Once flat with the ribs down, I pressed down firmly on the breast bone, thereby breaking the sternum and some ribs, enabling the chicken to lay flat.

3. I seasoned the chicken both before and during cooking with a flavored oil of:

• lemon-infused olive oil
• fresh garlic, finely minced
• fresh rosemary, roughly chopped
• kosher salt
• fresh-cracked black pepper

4. I grilled the chicken skin side down until crispy, then I flipped it and grilled over medium heat until done. Boom.

Here are some chicken in-progress photos: