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Category Archives: Berkeley

Forks and Corks at Chez Panisse and Strawberry Pie Recipe

Forks and Corks at Chez Panisse and Strawberry Pie Recipe
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Me and my son Andrew at Chez Panisse in Berkeley

Had the best lunch today with my son Andrew in Berkeley. We ate at the #ChezPanisse Café, Alice Waters’ farm to table restaurant, open since 1980. It’s commonly referred as one of the best restaurants in the country. We visited The Local Butcher Shop which is where many of local chefs like Alice purchase their protein. Then we went to see the inspiring organic and sustainable Edible Schoolyard garden located at King Middle School a few blocks from the famous Chez Panisse Restaurant. At the end of this post you will find my strawberry pie recipe if you hang around long enough.

I was fortunate that my son had time to have a leisurely lunch with me. I decided to treat us both and give him (and me) the 5 star dining experience. Sometimes it’s nice to have one on one time to really appreciate your loved one. Andrew appreciates good healthy food more than most and today’s lunch was exceptional.

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Spring Flowers to brighten your day from my garden

I had been to Chez Panisse twice before when celebrating special occasions. The first visit was a dinner with my Mom Diane and my Step Dad Tom. They took my husband and I out for my birthday. The second time, I spoiled my friend Marie for her birthday and took her there for lunch. The attention to detail on every level is top notch. I’m speaking about the professional staff who greet you at the top of the stairs and graciously seat you. Of course, it’s best to have a reservation since it is very popular. Andrew and I were fortunate enough to get a table calling the day before. The atmosphere was delightful, people imbibing in a glass of wine (in my case) or beer (for Andrew) to go along with lunch to enhance the experience. Because you never feel pressured to eat quickly here and why not relax a little?

 

The menu is packed with seasonal fresh produce from local farms, fruit from orchards, ranches and the best fisheries that practice principles of sustainability. Chef Nathan Alderson is the Cafe’s culinary artist. Here is the menu we were presented when perfectly seated.

 

It’s actually a dream of mine to work at Chez Panisse. Still recovering from toe surgery, so I’m taking it easy these days. Easter is coming up and everyone is asking if I will host again. I’m not feeling 100% and I’m of the opinion that it’s okay to let others carry the burden of the holiday party once in a while. After all, I’ve been entertaining ever since Ken and I got married almost 30 years ago.

 

My Mother hosted Easter when the weather was good. For several years she had chickens and a bunny which the grandkids loved. And she has a picture perfect garden with a pond, big trees and a nice brick patio. But my mom hasn’t been well for about 5 or 6 years now and it’s not an option. I don’t like feeling pressured to host even though I love to cook and bake. I’m ready for the younger generation to step up and “take the reigns.’ After all, they have the young ones who like to hunt for eggs and like waiting for the Easter bunny. Luckily, my brother Rick and his wife Aly graciously offered to have Easter at their home. Hopefully, we can all be together this year.

 

So, enough of my ranting. Chez Panisse is a great Berkeley destination if you like good food. We were greeted at the top of the stairs with a beautiful flower arrangement with ranunculus, jasmine, and quince branches with gorgeous pink blossoms.

 

The lunch menu was full of seasonal vegetables like fennel, cauliflower, beets, carrots, parsnips and garden lettuces. We started with their fennel and citrus salad,  plate of rosemary olives, Spanish anchovies and parsnip-carrot soup with crème’ fraiche and chives. Delish.

 

Then I ordered the halibut with snap peas, spinach and Meyer lemon beurre blanc, and Andrew ordered the pork loin. After a bit, the waiter explained that they needed to substitute the pork with a roasted chicken breast, which was served with  roasted asparagus and shoestring potatoes. Andrew absolutely loved it. He said he could cry after taking the first bite. He said it was his second best meal of his life, the first being in Europe.

 

Later, the waiter brought us the coconut panna cotta with tangerine-passion fruit coulis and a cardamom cake with blood orange caramel and Chantilly cream on the house. Our generous waiter also gave me Mary Jo’s email who is the pastry chef at Chez Panisse. Of course I tried to look her up on Instagram immediately to follow her. And I will definitely be reaching out to her to see if she needs an assistant.

 

 

With full satisfied bellies, we walked into The Local Butcher shop and bought a pork chop so my son could finally get the pork he was looking forward to. This place had everything you could think of from chicken, sausages, deli meats, bacon, smoked ham hocks, hot dogs, pates, duck, turkey, rabbit, quail, varieties of lard, stocks and bone broth.

 

This butcher shop focuses on providing local proteins: Such as Wolfe Ranch in Vacaville, Devils Gulch in Marin County, Paine Farm in Sonoma, Farmer Joy in Petaluma, Tomales Bay Pastures in Marshall and many more. They offer sausage making classes, a poultry butcher class, a stock making class, duck confit classes and much more. I would check out their website for more information on dates and classes.

Next, Andrew and I we on to the Edible Schoolyard at King Middle School which I’ve heard so much about, a few blocks from Chez Panisse. Kids learn about gardening, cooking, composting, edible education programs, and the program is committed to forging a just, sustainable food system. We saw rows of organic kale, arugula, leeks, borage and much more.

 

 

“To spend time in an Edible Schoolyard is to realize how much more is going on here than teaching kids how to garden or cook. Kids begin to learn about food in all its dimensions – as an edible medium of culture, science, ecology, and even social justice. The Edible Schoolyard is an eloquent and practical answer to some of the most pressing questions facing us as a society.”

MICHAEL POLLAN Journalist and Author

Here the children learn about fungi, bacteria, and how food scraps become rich organic compost in six weeks. Andrew and I saw cuttings of fruit trees that had been grafted and placed into pots. Last year, I took a class last year on grafting trees and learned a lot. Unfortunately, my apple tree didn’t survive, but plenty of Alice Waters’ students trees were thriving. There was even a greenhouse with new plantings that the students grew from seeds.

 

I was impressed by the curriculum of pressing cider, learning about global warming, making kale pesto, the study of bees and pollinators, and the process of orienting kids into a kitchen and what happens there.

 

We even came across a friendly neighborhood cat who looked content supervising our visit. It was even more exciting to walk by a plant share kiosk in front of someone’s house. People leave extra plants that they don’t need and share them. I could place one of these stations in front of my house since I have many plants that reseed everywhere. They call it the “give and take garden” and I’m in love with the concept. After all, I started out gardening when my friends gave me cuttings of perennials from their gardens.

 

Overall, it was a fabulous day spending time with my son and exploring Berkeley. We loved Chez Panisse, The Local Butcher Shop, and The Edible Schoolyard. I hope you and your loved ones are getting out and trying something new. It’s exciting to be inspired by what’s going on in the community.

 

Are you inspired to cook when you see fresh produce at your market? What dish are you looking forward to making this Easter? I saw an adorable cake on Instagram by TheTipsyCakery that I could try making with my four year old niece Josie.

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Isn’t this the cutest cake by thetipsycakery? Found on Instagram

Please subscribe to my blog to get the latest posts. And thank you for reading. It means a lot. Happy Easter!

Here’s my recipe for Strawberry Pie

 

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Measurable Thrill in Oakland and a Blackberry Pie you Won’t Forget

Measurable Thrill in Oakland and a Blackberry Pie you Won’t Forget

Our family celebrated my son Curtis’ 34th birthday in the Berkeley Oakland area last month and we had a ton of fun. We ate and drank at Limewood, Mad Oak Bar, and at Mua Restaurant all evening long and truly enjoyed spending time together. It’s rare my husband and I get to take our boys Curtis and Andrew 27 out on a Friday night, so we took advantage of the opportunity. I’m hoping today’s blog will inspire you to check out Oakland and all it has to offer. Plus I will include my recipe for my home made Blackberry Pie.

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Our Hansome men Curtis and Andrew out celebrating Curtis’ 34th birthday at Limewood Bar Claremont Hotel Berkeley

 

I always do a ton of research before exploring a new area, yet trying to make reservations online isn’t my cup of tea. I never want to box myself into a time in case our plans change last minute. That’s why we started off at the Claremont Hotel and their Limewood Bar. Also Curtis didn’t wanted to miss the Warriors  game, so we were happy we could keep track of the score while eating dinner.

 

The Claremont is a special place because my husband and I stayed there on our wedding night over 29 years ago. It is a gorgeous historic place and I knew my boys would love experiencing the food and nightlife there.

 

My husband Ken was our designated driver so Curtis, and Andrew and I could enjoy ourselves and imbibe in fancy libations, but we first had to eat. We ordered the crispy Brussel sprouts made with fish sauce caramel, peanuts and cilantro, olives, ahi tuna with potato chips, the roasted chicken and lentils and their braised beef cheek in tagliatelle. The food was presented nicely and everything was delicious.

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Me and my number one son Curtis at Mua Restaurant checking out the art. My dad named him Montana since he was born on superbowl sunday 1985.

 

Andrew ordered a Guinness beer, Curtis had a cocktail and I had a glass of Cabernet. We asked the bartender where he suggested we go next and he recommended the Penthouse Bar Mad Oak. This place was very hip and popular. They had a rooftop bar that was packed with a fun crowd. They also had the Warriors basketball game showing on a large wall. We found a spot to sit at the roof top bar and enjoyed our drinks. Curtis had the vodka cocktail that was on special, while Andrew and I stuck with our beer and wine. We weren’t hungry yet, so we sat and talked and enjoyed the clear night and open air bar.

 

Next we went to Mua Restaurant not far from the last stop. We were lucky to find parking close by and an available table. We ordered more drinks, guacamole and chips, the half pound burger with fries, the “Mac n Cheese” made with butternut squash and cream and who knows what else. The night is a blurr and I can hardly remember much else. All I know is that we didn’t get home until 1:30 AM after dropping off our boys.

Mad Oak roof top Bar in Oakland

 

I can’t remember the last time we partied like this with our kids. It doesn’t happen on a regular basis, but we are excited to spend time with them, especially around their birthdays. I highly recommend spending the evening in Oakland and checking out the Limewood Restaurant and Bar, the Mad Oak Bar and Mua Restaurant.

 

Next you will find my favorite Blackberry Pie recipe. It’s the perfect dessert to go with your Valentine’s day dinner. It’s my husband’s favorite pie, so I had to have my friends over today and show them how to make it. We had a blast and you will too.

 

Be sure to share this blog with your family and friends on Twitter, Pinterest, Facebook or via email to a friend. And follow me for more fun recipes and travel posts.

 

Blackberry Filling for Pie

 Ingredients: 

6 Cups of Frozen Blackberries (3 bags of O Organics from Safeway or fresh if in season)

1 Cup granulated sugar

Juice and zest of 1 orange

½ t grated nutmeg

Pinch of Maldon Salt Flakes

 

¼ C Hanson’s Sonoma Organic Vodka Mandarin Flavored

2 T Cornstarch

 

3 T Tapioca Flour

3 T Unsalted Butter cut into chunks

 

1 whisked whole egg (used to brush on top of pastry)

 

1 T granulated sugar

1 T demerara sugar

 

Directions: 

Pour 6 Cups of blackberries into a heavy medium sized pot. Add sugar, nutmeg, orange juice and zest and salt and cook until bubbly.

Mix mandarin vodka and cornstarch in a small bowl and add to the pot of boiling blackberries. Cool.

Make pastry. Check out my previous post here: pastry recipe .

 

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This is Nancy’s blackberry pie. She chose to use fresh blackberries and bake them without cooking first. Looks so pretty

After mixture is cooled and pastry is rolled out and placed into pie dish, mix 3 T of Tapioca Flour into blackberries and pour into pastry lined pie dish. Dot with chunks of butter. Top with remaining rolled out pastry, crimp sides with your thumb and pointed finger to make a nice edge. Cut out a tiny whoel (I made a heart shape) in center of pie.

 

Brush with egg and sprinkle with both sugars.

 

Preheat oven to 400 degrees. Place filled blackberry pie onto a sheet pan and bake for 1 hour or so until crust is golden brown.

 

Let pie cool completely so that blackberries have time to gell and set. This is the hardest part. Serve at room temperature with vanilla ice cream.

Enjoy!

Teri:)

 

 

 

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Reasons why you should visit Oakland’s Insanely Good Food Scene

Reasons why you should visit Oakland’s Insanely Good Food Scene

 

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Beautiful graffiti art in West Oakland

Had a fabulous day last Friday exploring Tanya Holland’s Oakland’s Brown Sugar Kitchen Restaurant with my friend Sandra. We also took a walk through of the historic Claremont Hotel in Berkeley, one of my favorite places. We shared stories and got caught up while sipping on Peet’s Coffee and nibbling on treats from Fournee Bakery. All this on a rainy March afternoon, so I can’t wait to tell you all about it.

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The view outside Brown Sugar Kitchen in West Oakland

Firstly, If you haven’t checked out Bravo’s Top Chef competition, it’s a must. I’ve been watching since the beginning and I’m hooked. Of course I love learning as much as I can about cooking and I follow the chefs on Instagram to see what they are up to. Tanya Holland owns an Oakland restaurant called Brown Sugar Kitchen. This place is off the beaten path so lucky I had a Google map to find my way there.

Sandra and I were excited to sit at the counter alongside Tanya herself cooking during the lunch rush. The place was packed, but we were happy to sit and watch the chef making her famous soul food recipes like her Buttermilk Fried Chicken & Cornmeal Waffle served w brown sugar butter and apple cider syrup. Yum. Obviously she was teaching her sous chef a few things because I’m sure she is needed in other areas promoting her cookbook written in 2014 and getting other restaurants up and running. Last September she announced she would be opening a BSKC Brown Sugar Kitchen Counter at the San Francisco Ferry Building, and hopes to expand her brand to the Warriors new Chase Center.

The food was exciting, flavorful and soulful. I ordered the Blackened Catfish served on top of rice with roasted red pepper sauce and pickled vegetables. It was good old fashioned comfort food and a huge portion of which I packed up to bring home for later. Sandra ordered the Creole BBQ Shrimp, basmati rice and baby spinach. She kept going back for more of the spicy dish and we shared the garlic green beans. Sadly, I couldn’t find collard greens on the menu, but loved the perfectly seared green beans.

We didn’t stay for dessert, but I got a close up photo of a banana cake w caramel ganache, a red velvet cake and sticky buns with pecans. This place serves my kind of food and it isn’t stuffy like other East Bay restaurants. The drink menu was limited, but I was happy with Drake’s Hefeweizen and fresh lemon. Sandra went for the Urban Cellars California Viognier. And just today I realized Tanya has teamed up with Humphry Slocombes and is making a brown sugar ice-cream with apple jam and a cornmeal cookie. Delicious!

Well,  if I haven’t convinced you to make a trip to the Oakland/Berkeley area yet then I will tell you about a few more places to visit. The Claremont Hotel and Spa happened to be on our way home and Sandra and I couldn’t help ourselves but to stop in for a look see. My husband and I have stayed here before and loved it. We actually spent the first night of our honeymoon there at the Claremont over 29 years ago. It’s historical because it opened in 1915. Even my grandparents frequented there back in the day. My mother and sister and I spent time at their spa getting massages and relaxing by the pool to celebrate Mother’s Day one year.  Their new bar Limewood looked fun and exciting, has a gorgeous view of San Francisco and features craft cocktails, small bites and afternoon tea.

Across from this gorgeous hotel sits Fournee Bakery where we purchased fresh fougasse and French baguettes for our Friday night supper. They sell seasonal desserts like trifles, a TCHO Chocolate salted caramel cake, tarte tatin, Valrhona chocolate mousse cake, and an orange flavored Basque cake.

Lucky for us, Peet’s Coffee was located right next door to the bakery so we could have our favorite espresso mochas while chatting about our day. Overall, I can’t imagine a more fun way to spend a Friday. I loved catching up with Sandra and hearing about her favorite Greek recipes that her and her husband George whip up. They’ve lived near us for over 20 years and have raised their kids in the same neighborhood as us attending the same schools and swim team.

I’m blessed to have the greatest friends who love to have foodie days with me. I hope I’ve given enough reasons to visit the Oakland Berkeley area. I can’t wait to plan my next outing. Any takers? Leave me a comment below and tell me where you would like to go. But first check out this delicious savory tart which would be perfect served on Easter morning or on any occasion. I made it for my coffee group and the women raved about it and of course asked for the recipe. Here it is.

Fennel, Goat Cheese and Cardamom Tart

Pastry Dough Recipe

1 ½ C Unbleached Flour

¾ Stick (6T) cold unsalted butter cut into small cubes

¼ t Kosher salt

4 to 5 T Ice Cold H20

For Tart Filling

2 large fennel bulbs @ 2 ½ lbs

1 large leek

8 green cardamom pods (or 1 t cardamom spice powder)

¼ C white wine or champagne

¼ C H20

¼ C Olive Oil

1 t Kosher salt

½ t black pepper

2 T unsalted butter

2 eggs

1 large egg yolk

½ C heavy cream

½ C whole milk

¼ C goat cheese

3 Oz (½ C) Taleggio Cheese cut into extra small cubes

Make pastry dough for tart:

In a food processor, blend flour, salt and butter until blended. Or use pastry cutter or fingers just until most of  resembles coarse meal. Add cold water and blend until combined. Do not over mix or pastry will be tough.

Gather dough onto parchment paper or plastic wrap and make into a ball and flatten. Cover completely and let it rest in fridge to chill.

Directions for filling:

Cut off and discard fennel stalks and fronds. Cut out core and cut up fennel into ¼ in thick slices. Wash and cut leek into ¼ in slices using white parts only. Flatten cardamom pods with side of large heavy knife, then remove black seeds and discard pods. Crush seeds with side of knife and chop finely. Or sprinkle cardamom spice powder onto leeks and fennel in a 12 inch heavy skillet. Add wine, water, butter, salt and pepper and bring to a simmer, covered over moderately low heat stirring occasionally until tender about 20 to 25 min. Cool.

Preheat oven to 375 degrees and make sure rack is in center of oven.

Roll out dough into a 15 in round tart pan. I use plastic wrap to  prevent dough from sticking to rolling pin. Trim dough so that it is flush with rim of pan. Lightly prick dough with a fork, then chill for 30 min. Line shell with foil (I spray with Pam first)and fill with dry kidney beans, rice or pie weights.Bake on a large baking sheet for about 15 to 20 minutes. Remove foil and pie weights and bake 10 -15 min longer or until tart shell is golden brown. Remove from oven.

Whisk together eggs, yolk, until foamy and add milk, cream, goat cheese, salt and pepper. Transfer fennel and leek mixture into pastry shell spreading evenly, and dot with taleggio cheese. Pour custard into shell and bake until set about 20-25 minutes. Cool on a wire rack before serving. Serves 6-8 people

 

 

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My New Improved Espresso Maker, Sweet Adeline Bakery and a Coffee Shop you won’t want to miss

My New Improved Espresso Maker, Sweet Adeline Bakery and a Coffee Shop you won’t want to miss

Are you into your coffee ritual every morning like I am? I hate to say it, but I need my special two shots of espresso, steamed and frothy milk and 1 teaspoon of sugar before I do anything or go anywhere. My coffee makes me happy and that’s why I was so excited to pick up my espresso maker yesterday from Kanen Coffee.

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I was frustrated a couple of months ago when my Intuita espresso maker wouldn’t work. I called the manufacturer and found a few places that would repair it, but I would have to drive to San Jose or Livermore. That didn’t sound super easy, so I Googled Espresso Maker Repair and ran across Sam Kanenwisher from Kanen Coffee Co in Berkeley. Sam made my day yesterday, by returning my machine repaired and ready to go. I had to wait a few weeks, because they have lots of machines to repair. When it was finished they sent me a YouTube video showing me the working coffee maker and a print out of my bill. Brilliant!

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Sam was friendly and outgoing and even helped carry the machine out to my car for me. He said his background was in the CoastGuard repairing radios, etc.. He also got his Masters from The Graduate Theological Union http://www.gtu.edu studying various religions, but that career wasn’t for him either. Instead he decided there was a need for repairing espresso makers and began his journey as Co-Owner at Kanen Coffee. Was there ever! People NEED their coffee. They even give out a free samples of Verve which I’m excited to try.

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While I was in the neighborhood, I decided to walk around and explore this side of Berkeley. I stopped in Sweet Adeline Bakeshop for a ginger cookie. I wasn’t that hungry, but the vegan focaccia with shallots, garlic, tomato and butternut squash looked amazing. They also had an artichoke, red pepper, herb and cauliflower variety. This shop has been around for thirteen years and the locals are in love with this place. I was too when I tasted the perfectly chewy and gingery cookie.

I feel I should disclose that there was a homeless encampment across the street. I was approached by a woman trying to sell me something, but she left me alone when I said I wasn’t interested. One never knows what they might stumble across in a new unfamiliar neighborhood. My heart is heavy for these people and their circumstances and I’m grateful every day for my blessed life. Moving on…
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Nearby was Alchemy a Co-op coffee Cafe. This article sums up what this place is all about even though the article is a little outdated since they are now located on Alcatraz Ave. http://www.berkeleyside.com/2012/08/17/alchemy-co-op-cafe-brightens-berkeley-strip-in-transition/  This place is as hipster as Berkeley gets offering flavorful coffees and specialty teas. For example “Strength for the Long Haul” offers organic nettles, oatstraw, red clover and lavender. Or you could order “Stress Slayer” and take a break from the chaos that has organic lemon balm, oatstraw, skull cap and rose. I was just as curious as you are but went for my tried and true mocha served with Guittard chocolate. Delicious!


Alchemy also offers egg toast with Moroccan style house made Harissa spread, or a Firebrand French Batard topped with prosciutto, arugula and pickled red onions.There was also almond butter,chia porridge, and  granola baked buy Way to Life Co. and served with Strauss yogurt. The atmosphere was warm and inviting and packed with locals working on their computers. I can’t wait to bring my husband here sometime. He attended UC Berkeley over 30 years ago and enjoys these types of coffee shops.

Definitely drive to Berkeley get a taste of the culture and vibe by checking these local businesses. I did. And I’m totally loving my espresso maker making sure I have time to make my special drink before I blast out the door in the morning. Thank you Kanen Coffee for introducing me to your business and those in the surrounding area.

If you have a favorite place that you would like to learn more about, leave me a suggestion below. I’m always looking for an excuse to get away and eat new trendy food.

 

A Roasted Tomato Soup Recipe, Good Friends and Beer at Calicraft.

A Roasted Tomato Soup Recipe, Good Friends and Beer at Calicraft.

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Recently I met with my friends Kathi and Donna at a local brewery to celebrate our birthdays. We don’t get together often since we all have busy lives, but when we do we celebrate big. Our paths first collided when I was in the dental field 30 years ago. Donna and I met at Diablo Valley College in a microbiology class. We were both trying to get into the dental hygiene program. We studied at each other’s houses while our one year old children played together. We eventually worked in the same offices which was fun.

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Kathi and I worked as dental assistants in a small dental practice in Concord. Kathi taught me everything I needed to know about keeping kids happy in the dental chair. She called the light “Mr. Sunshine”, the suction “Mr. Thirsty” and showed me how to keep kids calm and happy during their visit. Our boys played on the same soccer team and my husband was their coach. All three of us ladies have stayed in touch over the years. We remember each others’ birthdays and I’m grateful for their continued friendship.I digress… Back to the BEER.

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 Calicraft is fairly new in the East Bay. It is located in an Industrial Park area near Kaiser Park Shadelands and most people don’t know about it. Calicraft offers a large variety of lagers. They offer various brown ales with fun and catchy names like “Oaktown” referring to the city of Oakland California that is about 20 minutes away. They have interesting flavors such as Sour Strawberry a blonde beer with 8.5% alcohol, a Sour Black Currant beer at 8.5% alcohol, a Reserve Sauvignon Peach which is a sparkling ale that is made with grapes at 12% alcohol, and their special Reserve Sparkling Rose’ that is made with raspberries, cherries and zinfandel.

I decided to try their beer flight and I was able to choose four different kinds of beer. We were disappointed that they didn’t offer more to eat. They sold bags of potato chips and beef jerky, but luckily we had nuts in our car. Kathi spoiled me and purchased my beer flight. I was interested in the summer sour strawberry, the sour black currant, the apricot haze IPA, and the Buzzerkeley sparkling ale. Each beer was full of flavor and exciting to try. The bartender was nice to share a lime with me since I love drinking beer with citrus.

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Calicraft’s marketing team has gotten extremely creative. I’m crazy for the name Buzzerkeley because it makes fun of the town of Berkeley not too far, about 20 minutes from the brewery. They named a Mexican Lager “Chico Lager” which is only 5.6% alcohol, but must be a favorite since this town hosts one of the more popular colleges in California. In fact, both of my sister’s attended Chico in the 80’s.

Another variety that Calicraft offers is a beer called “Coast” which is a Kolsch-style ale and is 4.8% alcohol. Then there is a “Guava Tree” wheat served at 6.2%. Fun was had by all. It was nice to try out the new brewery and us girls had a blast chatting it up.

Speaking of beer, a few years back, I hosted a dinner party with beer pairings for some of our soccer friends. We borrowed special glasses to get the most out of each beer. Each family brought their favorite beer, Stella, Guinness, a Boston Lager and Corona. I served each beer with a small serving of protein (shrimp, pork carnitas,and steak) that went perfectly with the beer.  I also made a gingerbread cake for dessert substituting a dark Guinness beer instead of water in the recipe. The cake is topped with a cream cheese frosting that is tart and sweet. It is a dessert you go back to often when thinking of what to serve your guests. The cake is moist and studded with lots of candied ginger, my favorite. You could substitute vanilla ice cream or whipped cream instead of frosting the cake if you wish.

Whether you are meeting up with good friends at the local bar or entertaining friends at home, keep those you love close. Stay in touch frequently and continue to foster those relationships near and far like Kathi, Donna and I have.

Here’s a wonderful tomato soup recipe that you will want to make. It is best with fresh heirloom tomatoes picked straight from the garden, but any ripe tomato will do.

Roasted Cipollini Onion and Heirloom Tomato Soup

 

Ingredients:

8 Cipollini Onions (Can substitute 1 small white or yellow onion)

1 Pound ripe heirloom tomatoes, halved

4 Poblano Peppers (can substitute 1 jalapeno instead)

3 cloves garlic, peeled

⅓ C Olive Oil

1 tsp Thyme chopped

 

2 C Chicken or Vegetable stock

¾ C a dry White Wine (Pinot grigio, sauvignon blanc, or unoaked chardonnay)  

1 tsp Kosher Salt

½ tsp freshly ground Tellicherry black pepper

 

Creme fraiche and thyme blossom for garnish

 

Preheat Oven to 400 degrees

 

Directions:

Place the onions, peppers, tomatoes, garlic on a sheet pan. Toss with Olive Oil, sprinkle chopped thyme, and salt and pepper on veggies and roast in oven for about 20 minutes until caramelized and soft.

 

Puree the roasted veggies with ½ C chicken stock in a blender. Push through a sieve to remove seeds and skin.

 

Place pureed liquid with remaining stock and white wine into a large pot. Cook on simmer for about 30 minutes or up to an hour.

 

To serve, ladle soup in a shallow soup bowl and garnish with creme fraiche and a thyme blossom.

Enjoy!

 

 

 

 

Pumpkin Pie for Vegans, 28 years of Wedded Bliss, and a trip to Millennium

Pumpkin Pie for Vegans, 28 years of Wedded Bliss, and a trip to Millennium

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Okay. I know it isn’t Thanksgiving, but I grew a huge gorgeous pumpkin and a kabocha squash  in my vegetable garden and I need to make a dessert. And my husband and I celebrated 28 years of marriage last week! Whop! Whop! I’m really excited that I grew and harvested these. I mean, why is this pumpkin ripe already? I always thought they needed a few months to be sweet and ripe enough before we get to eat them, but I’ve never grown one before.

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Here it is hanging on a trellis in my front yard with my panty hose!

I’m sure I could make a pumpkin soup with a toasted pumpkin seed garnish on top a dollop of creme fraiche. Maybe I’ll make that too, but first let me get back to the PIE.

I asked my friend Cathy what her fav vegan recipe was and she shared this with me. She told me it is to die for and was happy to let me give it a try. The four of us met at Millennium  Restaurant a few weeks ago and I was blown away with their Vegan menu. We had already eaten dinner and just decided to take a drive over to this new place. I loved the bar and atmosphere and loved how things were presented. We opted to share the chocolate peanut pretzel torte. It was divine! The menu described it as having a peanut mousseline, a chocolate-caramel ganache, a chocolate peanut butter bark, salted caramel sauce, and served with a Brother Thelonious Ale Ice Cream (who ever that is…) Of course we had been drinking wine all night and normally I would have had a coffee with it to cut the sweetness. Thankfully, it wasn’t too sweet, just right and couldn’t believe it was a vegan recipe. Nothing bland or blah about it.

Millennium didn’t disappoint. I only wished we had started there in the first place. The food is special and the people are adorable too. Had to take a pic of this guy the pastry chef. Waaay too Berkeley if you ask me.

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Back to the pumpkin pie recipe. Well almost… My niece Keri who just recently graduated from USD and got a full time job (good for you Miss Keri) and is eating only Vegan recipes so she should appreciate it. Got to love her. She is one of a kind. Here we are picking her up from the airport a few weeks back. She’s sporting her new coral earrings and necklace we got her for graduation too.

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Here’s the pic of the gorgeous peanuty chocolaty caramely vegan dessert from Millennium. It reminds me of my elevated Rice Krispie Munchie Bar dessert that has peanut butter, milk chocolate, dark chocolate, Nutella and tons of butter. Def NOT vegan. I will have to share that recipe next!

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Here’s the pumpkin pie recipe as promised. I will also share more pics of it next time I make it.

Pumpkin filling

Ingredients:

3 C Cooked pumpkin or butternut squash

½ C Pure Maple Syrup or Agave Syrup

½ C Coconut Milk or use your favorite non dairy milk

4 tsp coconut oil (melted) or can use extra light olive oil

½ t Cinnamon

½ t Ground Ginger

1/4 t ground Cloves

¼ t ground Nutmeg or freshly grated

½ t Maldon Salt

2 T Arrowroot powder

1 t Agar powder

1 t good quality Vanilla

 

 

Pecan Topping

Ingredients:

2 C Chopped Pecans or Almonds

½ C Light Brown Sugar

1 T Cornstarch or Unbleached Flour

⅛ C Honey

1/2 t Maldon salt

Directions for Making the Topping:

Chop pecans/almonds coarsely. Put into a bowl and toss w brown sugar, cornstarch/flour, honey and salt. Set aside.

 

Pie Crust 

Ingredients:

  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons of sugar
  • 1/2 cup coconut oil, cool enough to be solid
  • 6-8 tablespoons of ice water

Directions: In a food processor add flour, salt and sugar. Cover and pulse once or twice. Add coconut oil in spoonfuls on top the flour, cover and pulse 7 or 8 times until well combined. Take cold water and pour into opening of processor while pulsing until moist.

Turn onto parchment paper or Saran Wrap, make a disc shape cover, and put in fridge to rest for at least 20 min.

After 20 min roll out pastry dough onto floured counter into a round shape a little bigger than your pie dish. Place crust into a deep dish pie dish (or whatever you have) and crimp edges with your thumb and pointer finger in a decorative manner.

Place crust into fridge while making filling.

Directions for Pumpkin Filling:

Cut Pumpkin in half and remove seeds. Cut pumpkin in large pieces and place on large baking sheet covered w foil flesh side down for 1 hour until knife inserted easily and pumpkin is cooked. Cool. Remove skin and puree cooled pumpkin in a food processor until smooth. Use left over for pumpkin soup or pumpkin bread. Previous blog recipe here Pumpkin bread 

Measure out 3 Cups and place in processor. Add maple syrup, coconut milk, coconut oil, , spices, salt, arrowroot powder and agar powder. Puree until smooth.

Preheat oven to 350 degrees. Remove crust from fridge and pour pumpkin filling into pie shell. Bake for 45 to 50 min. Remove pie from oven and top with pecan/almond mixture. Bake uncovered another 15-20 min until pecan/almond topping is browned and crumbly. Cool for at least a couple of hours before slicing. 

Serve with vegan ice cream or non dairy whipped cream. My husband was a happy camper eating this delicious pie on our anniversary.

Altered from recipe Cathy gave me. She found it here  recipe 

As always please leave a comment or two and don’t be shy about sharing my blog.

Enjoy!  

Teri:)

 

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Discover the Food Scene on College Ave and a New Chicken Recipe

Discover the Food Scene on College Ave and a New Chicken Recipe

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Imagine how surprised I was to stumble upon this quaint neighborhood called Elmwood when dropping off my family room rug to get cleaned. My mother has been having her rugs professionally cleaned at Tulanian Rugs for over 50 years.  I was somewhat of a skeptic, never having my rugs cleaned outside of my home before. I always hired someone to come in and clean in the past, but I trusted my mom since she had a good experience there. First I called and spoke to a very pleasant woman who answered lots of questions that I had. She knew a lot about how to care and clean a rug that has been around pets, etc… I felt so comfortable bringing my rug to her that I brought two of them in!

After paying for a 3 hour parking spot and dropping off my rugs, I decided to look around. The neighborhood reminded me of Multnomah Village in Portland Oregon that I visited last November. I wrote a blog about that experience and you can read about it here: https://letsmakemudpies.wordpress.com/category/toffee/

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I discovered restaurants like The Elmwood Cafe . There was a line going outside the door. Must be goooood.  I decided to grab a menu and see what else I could find. I didn’t get far before I found a restaurant called Summer Kitchen. This place looked extra yummy too. I hope no one saw me drooling over the pile of fried chicken sitting right behind the counter. IMG_9565 (1) They also had several salad offerings, made to order sandwiches, pizza and nightly dinner specials like chicken from the oven, spicy braised pork, and Arctic char for @ $20.00. What a deal. Not ready to decide what to eat I kept on.

Next I stopped into Mrs. Dalloway’s Book Store. I enjoyed their literary selection, but I couldn’t get enough of their garden art and cooking selection gifts. I found really cool wrapping paper (I’m a sucker for colorful anything) and adored their displays of Mother’s Day gifts and Grad Cards. So fun.

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I was happy to find Kerry Moriarty’s Jewelry shop 14 Karats. Just that week I lost a back to an earring and needed to replace it. I also lost a stone in a special bracelet that my husband bought me in Thailand. I happened to have them both in my purse and was able to get Kerry to help me out for a reasonable price. When I went to pick up the bracelet, he and his wife gave me their special Hot Sauce that they playfully call”Jo Boo’s” make from scratch. They have been making it for years and even brought it to “Burning Man.” It has several different chili’s in it including the famous ghost chili. Can’t wait to try it. His wife also worked as a caterer for years and generously gave me a piece of her famous dark chocolate almond crunch. Sooo good.

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Just around the corner I found Nabolom Bakery & Pizzeria . I was told to try their pizza by the guy in the Sweet Dreams Candy Shop. Yes I love candy too. I’m a sucker for a piece of a good quality dark chocolate and almond bark.

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To my disappointment, the bakery only serves the pizza from 11-2PM and then from 4-7PM and it was already 2:45PM! I opted instead for a chunk of focaccia bread with caramelized onions. I gobbled it ALL up on the drive home in the car. It was warm, and chewy and salty and perfectly baked. I was a happy girl. The pics below were taken the following week when I went back for the pizza.

Don’t forget to check out Casa De Chocolates in case you want to satisfy your sweet tooth with a nice cup of hot cocoa with a hint of chili in it. This tasty treat was very chocolaty and the perfect pick me up after a long afternoon of shopping. In addition to their hand made boxed chocolates, this company specializes in making Latin American chocolate bars and desserts like flan, tres leches cake and Mexican wedding cookies.

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Lastly, but not least I happened upon a small women’s clothing shop called Rue Atelier    I met the owner Barbara who was adorable and she told me a little more about the history of the area. The Elmwood neighborhood was hit hard when the popular Lululemon moved out of the corner property recently. I felt so bad for her that I had to buy a really cute blue jean jacket that i found on her sale rack for only $35.00- just my size. Barbara even posed for a pic with her dog for me!

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I couldn’t help myself, but walk into The Ashby Marketplace. In this store you could find local produce, plenty of artisan gluten free varieties of rice flours, coconut flour, ground corn meal, wheat germ, baking powders, baking sodas and many more extra ordinary options for the baker enthusiast.

I could go on and on about the fun businesses that this end of Berkeley has to offer. But, why don’t you go see it for yourself? You will be glad you did. Go hungry. Be ready to shop for cute chic clothing and go there for great new books or gifts. Goodness knows I will be heading back to the Elmwood neighborhood in Berkeley again real soon. My husband will love it too and he will be happy to know we have clean rugs again.

Just in case you would like a new chicken/pheasant recipe, here it is. My husband’s coworker was looking for a good recipe and I promised her I would add it to my next blog and share it with her. I had this delicious meal at a neighbors home one night after her husband came home from pheasant hunting. There is nothing low calorie about this dish, but you will be glad you tried it.

 

Pheasant (Or Chicken) en Creme

Ingredients:

1 Pheasant or Organic Chicken cleaned and quartered

1 T Extra Virgin Olive Oil

1 T Unsalted Butter

⅓ C Diced Yellow Onion

2 Cloves minced Garlic

½ C Fresh sauteed sliced Cremini Mushrooms

 

1 Can of Cream Of Chicken Soup

½ C Apple Cider

1 T plus 1 teas Worcestershire Sauce

¾ t Kosher Salt

½ t Black Pepper

2 t Smoked Paprika divided

 

Preheat oven t 350 degrees

Directions: Saute Onions, Mushrooms in Olive Oil and Butter until Onions are translucent about 7 minutes adding the minced garlic at the end so garlic doesn’t burn.

Place Pheasant in ungreased 9X9X2 baking dish. Mix Soup, Cider, Worcestershire Sauce, Salt, Pepper in a small bowl until combined. Add cooked onions, mushrooms and garlic and stir. Pour mixture over pheasant and sprinkle with paprika.

Bake uncovered in preheated 350 degree oven for 1 ½ -2 hrs or until fork tender basting occasionally. After 1 hr, sprinkle the pheasant with more paprika.

Enjoy! Follow me for more delicious recipes and fun adventures. Also I’d love it if you could take the time ask a question or leave a comment below. 

Smiles and happy cooking,

Teri:)

 

Need a new cocktail recipe? Latest blog here

 

 

 

 

 

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