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Category Archives: Dessert

Taking it to the Streets in Rome for Pizza and Chocolate

Taking it to the Streets in Rome for Pizza and Chocolate
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The most delicious mortadella sandwich made at Roscioli Restaurant in Rome called Pizza Bianca.

It’s been a while since I’ve written. Life has gotten in the way of my writing and it’s time to stop letting things get in the way. Family illnesses during the Holidays have made me not feel like not writing and sharing my blog. I’ve been a hot mess! Luckily, things are better now and for this I’m grateful. On and upward as they say. Today is a new day. Thought I’d share a few stories and food photos about my time in Italy with my husband last Summer.

 

My husband and I had quite the year of travel in 2019, spending time in Rome, Venice, and Tuscany. We were away for two weeks celebrating our 30th wedding anniversary and my birthday. We had the best time together. One of my favorite memories was learning how to make spinach and cheese raviolis at a little villa called Casale in Val di Chio with Familia Buccaletti in Castiglion Fiorentino. Our cooking instructor Simona Giorgetti was wonderful. In addition to the raviolis, we made many gnudi, farfalle, tortellini, grissini’s and poppy and sesame seed crackers. Simona also brought a few other side Tuscan dishes such as Tuna butter and parsley pickle mayonnaise, cannelli beans made with sage, garlic and tomato, zucchini, carrots and green pepper with apple vinegar, garlic and olive oil, and a boiled chick pea dish served with onion, parsley, and  olive oil. After cooking for several hours we sat down and said “bon apetitto.”  We enjoyed our delicious humongous and shared a bottle of wine together. This experience was one of the many highlights of my summer vacation and we are hoping our new friend Simona will visit us in California some day.

 

While my husband and I were exploring Rome we had a small group food walking tour in Trastevere, Campo de Fiori and the Jewish Ghetto. Our travel agent and friend Nancy Solomon at Bridges World Travel organized the entire trip for us and we were pleasantly surprised. On this Rome tour we enjoyed various pizzas, pastas, cheeses, and more. We tasted a mouthwatering mortadella sandwich with pistachio or truffle in the dough of the focaccia from Ruggeri A Campo De Fiore. It is specifically called Pizza Bianca.

At Sette Oche in Altalena Ristorante and Pizzeria we ate more delicious pastas and learned that the name of the restaurant in Italian means Seven Ducks on a Swing. Just adorable, and they happen have a children’s book about it. The Catinari Ristorante & Pizzeria was another great spot where our group sat on the patio and tried a few of their fried arancini rice balls. Yum.

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Pasta Carbonara freshly made at Il Maritozzo Rosso Restaurant in Rome

Another great restaurant we happened upon was Il Maritozzo Rosso and Cucina. Ken and I were so hungry and were told to go to this famous pizza joint in Trastevere, but when we got there, I wasn’t impressed. Instead, I saw this quaint place around a corner and we went in to check it out. The owner’s wife was just sitting down for clams since it was past lunch time. The place had already cleared out from the lunch crowd. The bar stools which we were happy to take a seat in were chairs made out of books. So clever. Then I noticed they taught cooking classes and the owner Ed graciously took the time to teach us how to make our own pasta carbonara. It was a blast first watching the chef fry the guanciale (pork), then incorporate the eggs and cream and cheese into the hot pasta. It’s always a good day when I can learn something new in the kitchen.

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Me and Ed at Il Maritozzo Rosso Restaurant in Rome

 

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Pesto and pine nut pizza and Truffle and cheese pizza at Grano Frutta e Farina Bakery

After a tour of the Vatican, my husband and I came across Grano Frutta e Farina Bakery where we had this amazing zucchine pesto and pinoli pizza and funghi porcini tartufo and cheese pizza. This meal had to be one of the best bites that we had the entire two week vacation. This place has dried fruits, candied fruits, pastries, fruit crostata’s, cookies,  plus lots, lots more. I even noticed they have cooking classes in case you want to try making bread or pasta. Simply divine and if I knew about it sooner, would have taken advantage of this opportunity.

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My husband Ken holding a delicious cup of Venchi Gelato

Can we talk about the gelato in Italy? Venchi is a special gelato shop of which there are many throughout Europe, and favorite for all those chocolate lovers. I fell in love with their melted dark chocolate cup coated in fresh coconut which melts in your hand while you are eating the creamy cold espresso gelato, so that you have the perfect last bites of the most delicious chocolate and coconut on a hot summer day in Rome. Why isn’t there a Venchi in my neighborhood? Seriously, I would be the happiest girl ever. If you love chocolate my English Toffee  recipe is to die for. It is being made here.

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The best damn bite

Thank you for following along and reading my blog. I’m happy to share these experiences with anyone who may love food as much as I do. Here’s my blog on Venice.

Teri

 

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Secret Persimmon Recipe

Secret Persimmon Recipe
Persimmon Bars with Lemon Glaze

Persimmon Bars

I made this recipe and brought them to a holiday party several years ago after receiving a huge bag of fuyu persimmons from my neighbor. This party was a reunion for my friends who I worked with at Andronicos Cooking School in Danville California, which has since closed. We taught many wine maker dinners and lunch and learn classes to the community. I mostly worked as a sous chef, served wine and cleaned the dishes, but we all had the best time together. I was inspired to post this blog today because my friend Rose asked me for a copy of the recipe. This one is for you Rose.

Once you make this recipe you’ll never go back to your old and boring persimmon recipes.

Persimmon Bar Ingredients:


3 or 4 ripe Fuyu or Hachiya persimmons

1½ tsp freshly squeezed lemon juice

1 tsp baking soda

1¾ C Unbleached All purpose flour

1 tsp kosher salt

1 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp ground cloves

1 large egg

1 tsp vanilla extract

1 C granulated sugar

Zest of one lemon. I use a vegetable peeler and pulse lemon peel with sugar in a food processor until your lemon peel has been incorporated into sugar.

½ C Canola or vegetable oil

1/2 C. dried apricots or dates chopped

1/2 C. dried plums or prunes chopped

1/2 C fresh blueberries

1 C chopped walnuts

Walnuts, egg, oil, lemon zest sugar and persimmon puree


Glaze

1 C confectioners’ sugar

2 Tbsp fresh lemon juice

Persimmon Bar Directions:


Preheat oven to 350 degrees. Butter and flour a 13X9 dish knocking out excess flour or use parchment paper in a Pampered chef Bar Pan. Cut off and discard green stems of persimmons and puree the persimmons in food a processor or blender until combined. Strain through a sieve to remove seeds and skin.

In a separate small bowl blend persimmon puree, lemon juice and baking soda blend well. The baking soda reacts with the lemon juice and persimmon and it bubbles up.

In a food processor blend lemon 🍋 zest and 1 C granulated sugar.

In a large bowl combine persimmon puree lemon mixture, oil, lemon sugar, vanilla and egg.


In a separate bowl, sift together flour, spices and salt.

Flour and spices

Add flour mixture alternately to persimmon mixture starting and ending with the flour mixture until combined. Stir in walnuts, apricots or dates, blueberries and plums/prunes.

Spread batter onto baking pan and bake until golden and a wooden toothpick comes out clean about 24 minutes.

Glaze instructions:

In a small bowl mix lemon 🍋 juice and confectioners sugar until smooth. Drizzle over bars while warm. Cool on a wire rack and cut crosswise into 8 strips, then lengthwise into fourths, for a total of 32 bars. Bars keep in an airtight container for 3 days.Enjoy!


I made this recipe and brought them to a holiday party several years ago. This party was a reunion for my friends who I worked with several years ago at Andronicos Cooking School in Danville California, which has since closed. I was inspired to post this blog today because my friend Rose asked me for a copy of the recipe. This one is for you Rose.

Adapted from Gourmet Magazine Dec 2004

In case you are wanting another recipe full of tons of ginger, try my Ginger Chai Cupcakes 

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Don’t Panic, It’s Organic Ginger Chai Cupcakes

Don’t Panic, It’s Organic Ginger Chai Cupcakes

It’s that time of year again for baking. It’s December and you know what people do in December? They bake! I was talking to my friend Marie who also loves to bring holiday cheer to her neighbors every year by bringing them a plate full of treats. I randomly will bring my neighbors cookies and sweets, but not necessarily at Christmas time because I believe they feel pressure to bring me sweets also. I’m kind of picky and really only eat certain cookies and candies this time of year. So, I hate for anything to go to waste, especially since my husband doesn’t eat too many sweets. This is why I had to make my favorite dessert: An organic Ginger Chai Cake with cream cheese frosting and sprinkled with toasted coconut. This recipe will blow you away and you will crave it every year and not just during the holidays.

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I had a recipe for ginger cake with a dark stout beer and I couldn’t find it anywhere. I know I had it sitting on the counter last week because I wanted to make it. This is why I like to put my special recipes on my blog because I always know where to find them. If your recipes are anything like mine, you don’t want to take the time to look in every folder, and recipe file to find something. This can take forever! In my case I spent the whole morning looking through all of my recipes from Andronicos Cooking classes, Draeger’s Cooking classes and various clippings that I have saved over the years from all the magazines that I have read.

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#Calderas Toasted Coconut Chocolate Porter Beer and Molasses used for Ginger Chai Cake

Instead, I went to the trusty internet and quickly downloaded David Lebovitz’s Ginger cake recipe which he credited Claudia Fleming’s recipe for Stout Gingerbread Cake. I can never follow a recipe exactly. I follow both of them on Instagram and am constantly inspired to bake. I have to be a rule breaker and add or remove ingredients, just because. It’s fun to see how flavors mix and add ingredients that you are fond of. So I omitted the cardamon and added the Chai Tea, Chocolate, Coconut Chocolate Porter Beer, Maldon Salt, Vanilla pod, Cocoa Powder and used a different technique to incorporate the ingredients. I’m boiling the oil, beer, molasses and spices together like my friend’s Gingerbread recipe which I blogged about last year. By boiling the spices with the oil or butter, the flavor is more intense in the recipe. 

 

I’ve recently been inspired by chai flavors. My niece Beverly told me to go to Bouchon Bakery and order their Chai Tea, because she is a HUGE fan. I also love Bouchon Bakery in Yountville and will frequent there if I get the chance. I usually walk out with their Hot Chocolate and a pastry of some sort.  So this recipe is inspired by Beverly, Bouchon and the Caldera Toasted Coconut Chocolate Porter that I purchased from Whole Foods. The guy restocking the beer fridge talked me into this chocolate beer since he thought it would go perfect in my ginger cake. He was right! It turned out delicious and I’m excited to share the recipe with you so you can also have a ginger chai cake recipe anytime you  wish.

 

But first, a shout out to One House Bakery in Benicia where I get to meet a friend for lunch on Friday. This place is incredible. I was there last week after attending a Tea with my hiking friends. I bought a loaf of their sourdough bread and used it to make a stuffing for a baked turkey. Who doesn’t love stuffing? I cut up the loaf in pieces and dried them before adding chicken stock, sauteed onion, celery and garlic along with a lot of fresh parsley and poultry seasoning. So yummy.

 

As I promised, here is the recipe for Ginger Chai Cake.

 

Ginger Chai Cake

Ingredients for Cake:

1 Cup (180ml) Canola Oil (Or Bland tasting oil like Vegetable or Grapeseed)

1 Cup (250ml) Molasses

1 Cup (250ml) Dark Beer (I used Caldera’s Toasted Coconut Chocolate Porter)

½ C (100mg) Granulated Sugar

½ Cup (90g)  Brown Sugar

1.5 Tablespoons ground Ginger

1.5 Tablespoons ground Cinnamon

½ teaspoon ground Cloves

1/4 teaspoon ground Nutmeg

½ teaspoon Maldon Salt

¼ C chopped Candied Ginger or fresh peeled and grated (i make my own by boiling in equal parts sugar and water until soft) Trader Joe’s carries this ingredient.

½ Tablespoon Baking Soda (Added after mixture has come to a boil)

2 Chai Tea bags (I used Mighty Leaf Organic Coconut Assam)

 

3 large whole eggs, room temperature

1 vanilla pod, scraped

 

1 C. Sweetened Coconut. Bake on a sheet pan for 8-10 minutes in a 350 degree oven until brown. (Use to top cupcakes after spreading cream cheese frosting over cooled cupcakes or loaf.)

2 C. (280g) All Purpose Unbleached Flour

1.5 teaspoons Baking Powder

¼ C Dick Taylor’s Bulk Shredded Chocolate (Or your favorite cocoa powder. Chopped Dark chocolate would work as well.)

¼ C additional cocoa powder to coat muffin dish after smothering with butter flavored Crisco or spray with Non Stick Spray

1 T Butter Flavored Crisco to coat muffin pan (or use cupcake liners)

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#GingerChaiCupcakes with Vanilla Pod Cream Cheese Frosting

 

1 recipe Vanilla Pod Cream Cheese Frosting 

 

Instructions for Cake:

 

  1. Preheat Oven to 350 degrees (180 degrees C). Use a loaf pan lined with parchment paper or sprayed with non stick spray and another baking pan or  cupcake pan with paper baking cups or liners. Makes quite a bit of batter.

 

  1. In a medium saucepan, heat beer, oil, molasses, granulated sugar, brown sugar, ground ginger, ground cinnamon, ground Cloves, ground nutmeg, salt, and chopped candied ginger until boiling. Take off heat and Steep 2 pouches of Mighty Leaf Organic Coconut Assam Chai Tea for 10 minutes. Remove Tea Bags. Add Baking Soda and stir. Mixture will bubble. Set aside and cool.

 

  1. Measure and mix Flour and Baking Powder in a separate bowl until combined.

 

  1. Crack 3 large eggs into a bowl and add vanilla seeds.

 

  1. When molasses mixture is cool, add it to dry flour mixture with eggs and vanilla and stir until combined. 

 

  1. Pour batter into prepared loaf pan, muffin pan, or cupcake liners filling ¾ full. 

 

  1. Bake until toothpick comes out clean about 18-22 minutes. Or for 45 min to an hour if using a loaf pan. Cool. Remove from pan and frost with Vanilla Pod Cream Cheese Frosting.

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Vanilla Pod Cream Cheese Frosting

 

Ingredients:

1.5 C Cream Cheese softened

½ C. Unsalted Butter softened

2 C. Confectioners Sugar

1 Vanilla pod scraped (Cut vanilla bean in half lengthwise. Scrape out vanilla seeds) Or use 1 teaspoon Vanilla Extract

1 T Heavy Cream

½ teaspoon Maldon Salt

 

Directions for Cream Cheese Frosting:

 

Place softened cream cheese and butter in stand mixer and blend until combined. While Mixer is off add confectioners sugar a little at a time and mix until blended. (you can sift it first, but I never do). Add vanilla, salt and heavy cream until the frosting is a nice consistency. After cake or cupcakes are cool, put frosting in a decorator bag with a large tip and pipe onto cake. Sprinkle with toasted coconut for decoration. Option: chop more candied ginger and decorate top of frosted cake or cupcake.

 

Enjoy!

 

If you make the Don’t panic, it’s organic #GingerChaiCake, please leave a comment below and let me know how you like them. Share the recipe with your friends and loved ones. They will love you forever.

 

 

 

 

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Gimmie Gimmie Gimmie More Time On the Camino Plus a Fall Pumpkin Bread Recipe

Gimmie Gimmie Gimmie More Time On the Camino Plus a Fall Pumpkin Bread Recipe

Can’t believe we did it! My friends and I walked the Camino de Santiago two weeks ago for a total of about 100 miles. It was one of the best experiences of my life and I am happy to share my experience. Walking for miles every day with friends without a care in the world is something I would do again and again.

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Nancy from #OrindaTravel Jeanne, me and Jeanne inside the wodden heart at our first hotel in Sarria.

First off a huge thank you to Nancy Solomon at Orinda Travel for organizing the trip. She and 5 other friends from my hiking group took part of this amazing experience. Two of the women flew from San Francisco, California and began their excursion in Lisbon Portugal for a few days before meeting the rest of us in in Sarria, Spain. These ladies Marianne and Sharon decided to bike the camino instead of walking with us, yet they met up with us in the evenings at dinner and we stayed at the same hotel. I’ve known Sharon for about 20 years. She and I live in the same neighborhood, have kids similar ages and we have hiked together many Tuesday and Thursday mornings which have been organized by her. I have not known Marianne for very long, but she is a member of the hiking group as well and wonderful.

My son Andrew drove Nancy and I to the San Francisco Airport where we met up with Nancy’s good friend of 30 years, Beth. Our other hiking member and friend Jeanne met up with the three of us at the Frankfurt Germany Airport since she was enjoying a holiday with her husband in France. We shared a chocolate dipped croissant and a huge chocolate frosting filled vanilla cookie at Herberer’s Traditional Bakery. Totally hit the spot and I was already a happy girl, now even happier.

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Delicious pastries at Frankfurt Airport

The flight was long about 11.5 hours from San Francisco California USA to Frankfurt Germany. Then the four of us flew to the Santiago Airport in Spain. I read, listened to my book club book on my Kindle, watched movies and slept. I drank a lot of water to keep hydrated and had to use the restroom about seven times, having to climb over Beth from my window seat since she was passed out. It felt nice to get up a few times to move my body, and I wore long compression socks since I read somewhere they prevent blood clots on long flights. I’m always using preventative measures to stay healthy, but I may have gone a little over board here. Swiss Air provided plenty of food, but airplane food is nothing to rave about. I loved looking down at the clouds and the many cities and towns below.

 

After arriving in Santiago, we were transferred by car for an hour and a half to the Pension Serrano Hotel. We met our friends Sharon and Marianne outside where they were riding their bikes around town. They told me to check out the goats down the lane who happily greeted me. I’m a goat lover, I hate to admit. Goats are cute and funny and I happen to follow many farmers on Instagram. 

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All six of Nancy Solomon’s World Travel Camino de Santiago trip at our first pulperia in Sarria Spain. From left:Me, Jeanne, Sharon, Beth, Jeanne, and Marianne

We had planned on having dinner at a Cantina Pulperia Luis in Sarria, but I think our driver told us to go elsewhere. Not important, but I think the food took a while, Nancy didn’t get her beer that she ordered so I shared a bottle of red wine called Habla Del Silencio that I bought. The wine is not expensive in Spain. I may have only paid $15 euro for a bottle where in the San Francisco Bay Area, you might get a glass for that price.  Not many of us were drinking alcohol this trip, but Nancy and I made up for it and enjoyed the flavors of Spain. I wasn’t a huge fan of their wine since we are spoiled living near Napa Wine Country, but it all worked out and no one went thirsty. Jeanne was recovering from some nasty illness which she was hospitalized for in France, and ordered plain rice through Google Translate, which finally came at the end of the meal. Instead they brought her a fish dish thinking that would be best for her stomach. Beth, Sharon, and Marianne drank sparkling water and Jeanne asked for and was brought a refreshing ginger ale.

 

We went back to the hotel and slept in until 6 or 6:30Am which was early for me. We would try to eat and get on the trail by 7:30 or 8AM sometimes walking in the dark. Luckily I had my head lamp which everyone made fun of, but I was not a beauty queen by any means. Not liking to be cold, I would wear my bulky comphy jacket, plus two or three layers under that in case it got hot, hiking boots and two layers of socks: wool socks and silk liners which is the key to not getting blisters according to all the blogs out there. I always wore my Truckee Love hat that my sister Susan gave to me for my birthday, a scarf around my neck, my trustee ugly fanny pack, and my travel money belt under the LuLuLemon stretchy tight yoga pants that I’ve had for years. Yep. I was a sight to see, but I was prepared. Well, I thought so, but I didn’t bring my rain jacket and it rained on us a little on the trail the first day. 

The rest of the week, I always had my thin rain jacket strapped around my waist. Sports Basement provided me all my gear that I needed as well as a quick trip to Target for essentials. Nancy had given us a long list of things we would need to bring to be comfortable on the camino. This list even included a silk bag incase we wanted to be ready for bed bugs! Yikes. But it’s always good to be prepared. I did get in the silk bag one night, only to jump out an hour or two later cause it was too hot, confining and uncomfortable. The damn thing cost me $75.00! I’d risk the bed bugs after all. In the end, we all survived and didn’t take home any extra critters. Thank God.

It’s worth mentioning I had some anxiety around this entire trip, especially before I left. I would ask myself, do I have everything thing I’ll need for hiking 🥾 60 miles? Would I get enough sleep, since that can be an issue for me. Will the path be marked well enough, or could we get lost? ( This did happen to us in Pedrouzo. Will explain more later.) Is it safe in Spain? Will there be enough food along the trail? Of course, I had my trusty snacks, chips, mini Pay Day candy bars, teriaki beef jerky, nuts, and my homemade oatmeal raisin chocolate chip cookies which became a special treat. And I always carry dark chocolate. This treat can get me through the afternoon if I get tired. Would I have the stamina to hike all day, six days in a row? Would my feet hold up, after all I had toe surgery 6 months ago to clean out the arthritis in the joint. My podiatrist Dr. Edlinger at Kaiser gave me an injection in my toe the week before my trip to prevent me from having pain. (This toe did fine. It was my left toe nail that cracked and gave me problems,) 😳 So even though I prepared physically for our walk on the camino, there was an emotional aspect that I had to somehow prepare myself for.

I liken it to the Avon 3 day walk that I did with my friends Sherri and Heidi 20 years ago. That event inspired me to go back to school and finish my college degree. If I could walk 20 miles a day for 3 days, I could do anything. Except now I’m 20 years older, 55 in case this gives you a perspective. I was also going to be away from my husband Ken for two weeks. I would miss him and would he manage the house, the pets our two 15 year old cats and get by okay without me? Unless he is traveling with work, we are together. What would I do if there was a family’s emergency with one of my parents? It was all these anxiety provoking questions that I needed to prepare myself for before leaving home. I was happy to have my friends with me. We bonded in the process and became even closer. I laughed, cried and shared stories with them along the camino. It was a trip I will never forget.

Now, back to my story

 

The Camino Frances “The French Way” was where we started our trek. Many people walk from other areas and take longer routes. Our route was originally supposed to be 60 miles, but that didn’t include getting lost, walking to the cafe’s and to our hotels in town. We figured we walked about 100 miles total in 6 days. We encountered many cathedrals and churches on our walk and ventured into many to light a candle or pray for loved ones. It was a spiritual experience for me even though I didn’t walk alone quietly like many pilgrims do. 

 

The trail was beautiful. We would see herds of sheep running through town, loose horses escaping their stables, cows being milked in their barn near their baby calfs and plenty of chickens, kittens, dogs and cats. Lining the path were lots of wildflowers like foxgloves, dandelions, arugula, calendula, yarrow, alyssum, lavender, pansies, and flowering purple crocus bulbs. Fields of corn were everywhere as well as rows of apple trees, eucalyptus trees, bay laurel, chestnut trees and live oak trees with acorns, apples and chestnuts spilling all over the trail. Rows of kale, cabbage, lettuce and more filled quaint back yards for all of us to see. Beautiful hydrangeas of every color would greet us as well as some shacks with entrepreneurs selling fresh fruit like raspberries, the traditional almond cake and drinks of course. One gracious woman sold rosemary lotions, oils and herbal teas with tinctures told to be healthy and good for us. Big beautiful orange and tri color pumpkin patches were abundant which reminded us that Fall was upon us as we began our journey on October 4th 2019. Pumpkin Bread recipe here.  I would do this hike again in a heartbeat.

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Me and Jeanne posing along one of the many Camino signs which the pilgrims follow to get to Santiago

 

There are many more stories to share about my time on the Camino de Santiago, so I will save more for later. It was a memorable time and I cherish the women and people I met along the way. Please follow my blog to read more about my trips and travels and the food I encounter along the way. “Gimmie” more of walking the Camino any day of the week. Also check out What’sDavedoing.com an App about the Camino and his blog .

Thank you for taking the time to read this and for following my Camino journey. I will be sharing recipes and posting more in the coming days and weeks ahead. Here’s  Camino Part II in case you want to read more. 

Buen Camino!

 

 

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Family plus Wine, a Surplus of Stone Fruit and Apple Crumb Pie Recipe

Family plus Wine, a Surplus of Stone Fruit and Apple Crumb Pie Recipe

Being a writer has its challenges, especially for someone like me. Just finding the time to sit and write is tough, since I’d rather be out and about drinking wine and eating apple pie with family and friends. So you can imagine that I am behind on my blogging. Insert open mouth emoji here. But for today, I will cut myself some slack and reflect on my birthday lunch with my niece Marie at Wente Vineyards from last July. 

#MAKETIME with your family. Especially your niece

Me and my niece Marie in the new wine bar at Wente Family Estates

Not only am I behind on writing, but I’m behind on my quilting.  Baby Luna our newest great niece, is already 3 months old and I’ve barely begun piecing material together. Luckily, it has been hot and babies don’t need too many quilts this time of year.

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Congratulations Ben and Hajara! Baby Luna is precious

I’ve also needed to spend time in my garden clearing out dead plants. We had huge sprinkler problems when we were away in July and lost quite a bit of our annuals and perennials. In addition to that, many of my 20 tomato plants that I planted in March are in need of harvesting. I try to pick them biweekly at least, and then of course you have to cook with them, preserve them in jars, or freeze them before they go bad.

And lately we have been quite the entertainers, having guests over for dinner multiple nights of the week. Made ricotta and spinach ravioilis inspired by our Tuscany trip. It’s never boring at the Smyth house that’s for sure. 

 

Also there’s the huge crates of European plums that Andy from Andy’s Orchard gave me a week ago to make jam with. I have Reine des Mirabelles and Green Gage (Reine Claude) which are tricky to make jam with. (Another blog to write!) Yesterday, our friends The Roth’s blessed us with a huge box of Gravenstein apples which I can’t wait to process into sauce, pies and cakes. It’s exciting to think of all the goodies that should be coming out of my kitchen right now. It’s just that all these activities take time and energy and I don’t have a live in sous chef these days. My husband would rather be watching soccer games in his free time.

 

And then there’s training for walking The Camino de Santiago in Spain which I need to be in shape for in October. How can a girl choose which activity to get involved with first? I’m super ecstatic right now because my girlfriend Sandra who wanted to meet in an hour, just cancelled and rescheduled for tomorrow. Yeah! More time to write and my husband won’t be home until after his soccer practice around 9:30PM. A bonus…

 

Back to the birthday lunch story. A few months ago, my sister’s daughter Marie invited me to have lunch with her where she works at the newly renovated Wente Winery Restaurant called “Vineyard Table” in Livermore. The veranda dining room is elegant and perfect for a lunch date in the country. Make sure you check the hours before driving there because the restaurant is closed on concert days. Yes! They have summer concerts and lots of wine tasting. 

 

If you’ve never been to Wente, it’s quite the Farm to Table experience serving only the best wines for a delicate palate. Marie and I met there for lunch at the Arroyo Road property and were brought Wente’s classic small lot Brut to celebrate the occasion. We were immediately put in the right mood to have a good time as we always do when we get together. She is so sweet and generous offering to take me to lunch at this spectacular oasis.

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My gorgeous niece Marie, Wente Brut and roasted olives with mozarella

I was excited to see the new menu and we started by ordering the roasted olives, my absolute favorite. Next came the Shrimp a la Plancha- caramelized onions, fresh tomatoes from the garden, chili sauce, shrimp scampi, green Goddess dressing with sourdough toast. We shared Diane’s Garden Bowl- Red quinoa, sunflower seeds and feta cheese atop a bed of fresh greens with a balsamic vinaigrette. We were stuffed, but somehow scarfed down the warm salted caramel laden plate, chocolate ganache tart in pastry, seasonal raspberries, and sliced strawberries with dulce whipped cream. This dessert is perfect way to end any meal. We would have ordered espresso, but Marie was on her lunch hour and needed to make some calls.

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#MAKETIME Amy Hoopes holding flowers from my garden and my niece Marie in the newly refurbished Veranda room at Vineyard Table Restaurant at Wente in Livermore.

It was a treat to be greeted by the President of Wente Family Estates Amy Hoopes who stopped by our table to let me know how valuable Marie was to their company. Sadly enough, Marie has since moved on to a better opportunity, but will always cherish her Wente family.

After our fabulous lunch, we had a tour of the whimsical half acre garden previously an old cabernet franc vineyard. For the past 20 years, Master Gardener Diane Dovholuk has been amending the soil and composting with kitchen scraps and green waste from Chef Josh’s restaurant just steps away. They were growing heirloom tomatoes, peppers, corn, zinnias, marigolds, sunflowers, hollyhocks, grapes of course and much more.

 

The highlight for me was getting a glimpse of the rattle snake that they were transferring to another part of the property in a huge Rubbermaid garbage can by way of a small truck. They found him in a corner of one of the wine cellars trying to stay cool. 

 

I’m fortunate to have Marie in my life. My niece loves food, beer and wine almost as much as I do, possibly more. And I’m not complaining about the precious stone fruit and apples that I’ve been gifted. Everyone has to manage their time and I need to be more patient with myself. We are already in mid September, the weather is changing and life goes on. Trip to Spain blog here.

 

Thanks for spending this time with me and reading my foodie stories. Wente’s hashtag is #MAKETIME. How more relevant to today’s post can you get? Follow my blog for more adventures in food, travel and recipes.

Here’s the write up on the day Marie and I had in Healdsburg California together.

Ohhh! And here is my recipe for Apple Crumb Pie!

Apple Crumb Pie

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As you can see, I wasn’t 100 percent accurate on removing the apple skins for my Apple Crumb Pie. I’m okay with that

1 Pastry Recipe. See recipe for pie crust in previous blog post. Make this first and set dough in fridge for half an hour to rest while you slice apples.

 

 Ingredients for apple pie:

5 Cups of Gravenstein or Granny Smith Apples peeled and sliced into acidulated lemon water

1 Lemon juiced into a large bowl of water big enough to hold sliced apples

 

1/2 C Granulated Sugar 

1 t  ground Cinnamon

1 t  ground Ginger

½ t Maldon Salt

1 T Tapioca Flour

1 T Apple Cider Vinegar

4 T Unsalted Butter (to dot on top of apples before crumb topping is put on.)

 

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My ready to pop into the oven Cinnamon Gravenstein Apple Crump Pie

 

Crumb Topping

 

½ C Granulated Sugar

¾ C All Purpose Flour

½ C Cold Unsalted Butter cut into chunks

¼ t Maldon Salt

½ C Whole Almonds

1 t ground Cinnamon

1 t ground Ginger (or Cardamon is nice too)

 

Instructions:

Peel,pare and slice apples into a large bowl of lemon water.

 

Make crumb topping next. I put all ingredients sugar, flour chunks of cold butter, salt, almonds, cinnamon and ginger in a food processor. Pulse until mixture is mixed well and butter is incorporated into dry ingredients. (You can use a pastry cutter to cut the butter into sugar and flour and spices if you don’t have a food processor.) Set aside.

 

For the apples:

In a separate small bowl, combine the sugar, cinnamon, ginger, salt, tapioca flour. 

 

When apples are sliced take out of lemon water and dry on a clean kitchen towel. Put in a large dry bowl and sprinkle with apple cider vinegar. Then pour dry ingredients into sliced apples and stir.

 

Have pastry shell crimped and ready to go before you add apples and sugar mixture. (I always sprinkle a little granulated sugar on the prepared pastry before adding fruit. It helps the crust from getting soggy.) Pour sugared apples into unbaked prepared pie crust.

 

Sprinkle crumb topping onto apples dotted with the extra 4 T unsalted butter. Butter always makes everything taste better.

 

Preheat oven to 400 degrees. Place pie on a sheet pan in the center of the oven and bake for 45 min to an hour until apples look done and topping is a little brown. Cover with foil if the crust starts to brown too quickly. 

Yesterday I tried to hurry up the baking process by using the convection oven and turning temp down to 400 degrees. I think this just dries out the pie and it’s worth being late to the party and baking at normal 400 degree oven. Never rush a good thing.

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My half eaten Cinnamon Apple Crumb Pie

 

Serve alongside vanilla Ice cream of your choice. I like Kirkland brand sold at Costco. Caramel sauce can be a nice addition, especially during the Fall months.

 

Thanks again for reading my recipe. I’m grateful for the love and hope I’ve inspired you to bake something special.

 

 

Teri

 

 

 

  

 

 

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Fanatical about Pecorino in Tuscany and Candied Ginger Biscotti Recipe

Fanatical about Pecorino in Tuscany and Candied Ginger Biscotti Recipe

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Incredible cheese platter served at Podere il Casale in Tuscany

 

I’ve been researching all the cool places my husband and I went to while in Tuscany last month. It’s been fun revisiting these photos and reading my diary of our time in a villa in Castiglione di Fiorentino with Famiglia Buccelletti 

We couldn’t have had a better experience. Weeks before our visit we communicated via email with Renee who perfectly planned excursions along with our travel agent and friend Nancy Solomon with #OrindaTravel. Worth mentioning is Ristorante Da Muzzi where we shared an enormous steak cooked over a fire. My husband also loved his pasta shaped like a snail which was served with a tomato cream sauce. The waiter was a little annoyed when I asked for the bill, but I can ignore those moments after tasting their Brunello di montalcino Castello Banfi 2013. It went perfectly with the medium rare steak which they cut off the big hunk of meat before grilling. Awesome. 

 

Besides our amazing Villa, we were directed to Podere il Casale where we had a tour of their farms meeting the many sheep, donkeys, chickens and pigs. Then they took us on a tour of their dairy and shared how they make their sheep and goat’s milk cheeses, specializing in pecorino. I’ve never tasted a bite of cheese better than this in my life. The pecorino was sweet and salty and chewy and hit the taste buds in your tongue in ways I can’t begin to describe. Just go and experience it for yourself. 

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Here are our new friends Julia and Tanna adoring the gorgeous view at Podere il Casale in Tuscany

We met two adorable young professional women Julia and Tana who had joined us on the farm tour for the day. We ate, drank great wine, laughed and shared stories of our time in Tuscany. This farm was their last stop before heading to the airport and flying home, so they were making the most of this experience. 

 

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eggplant parmesean at Podere il casale in Tuscany

 

We ordered one of everything practically, including the eggplant parmigiana appetizer served on toast with ricotta cheese and anchovies. Delish! And our poor waiter could barely understand our order. Eventually, he brought the cheese platter which he didn’t realize our friends had ordered and that was my favorite. It was presented spectacularly with flowers like lavender and herbs, marmalades and fresh organic honey. This restaurant at Podere il Casale is an experience to remember. I highly recommend it. It’s a must see when traveling to Tuscany. Here is a glimpse of their cheese making process.

 

We had to order all three desserts. They served a goat milk pudding with caramel sauce, an apple cake with ginger and vanilla sauce, and homemade biscotti to die for. Just scrumptious! Here’s my biscotti recipe.

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Here I am with the goats at Podere il Casale in Tuscany

The view is stunning, the setting picturesque and the story of their farm is similar to and reminded me of Apricot Farms on Instagram and “The Biggest Little Farm” Movie. They sell olive oil, wine, cheese, pasta, sugo, pesto and spreads and much much more. You feel like a queen sitting in an outdoor patio drinking wine and relaxing with new friends. Of course, I’ve invited these ladies back to California to stay with us in case they want to go wine tasting in Napa. Since Julia lives in Chicago and Tana lives in Vegas, I’m not sure how soon they will organize a trip. My single son’s Curtis and Andrew can show them around town and we hope they will come.

 

Every day was different because we drove to new towns such as Montalcino, Montepulciano, Siena, and Florence. We ate absolutely everything (the scale doesn’t lie) and walked through piazzas, bottegas (shops), and drank to our hearts content.

 

I’m still learning how to upload movies and photos from Googe Drive. It’s a process writing these blogs. After all , I took over 2000 photos and videos in the two weeks we were in Italy.

Thanks for stopping by and please follow me. I’m honored that so many friends ask me for recommendations on places to stay in Italy, including my doctor at Kaiser Permanente who is going to Tuscany next month. Thank you Dr Young for taking great care of me.

Next time I can share more of our trip, or write about my recent day at Wente Vineyards and restaurant with my niece Marie. We walked through the organic gardens which were chock full of fresh vegetables like green beans, zucchini, peppers and tomatoes. Plus we saw a rattlesnake! It was a sight to see and he wasn’t happy about being put into a large Rubbermaid garbage can to be relocated over the hills in Livermore California. Poor guy.

Enjoy time with loved ones. I’m on my way to my book club which will be held in my friend  Bonnies’ lovely garden patio. It’s truly right out of Sunset Gardens Magazine. Can’t wait. We read Ruth Reichl’s Save me the Plums and I absolutely loved it. Until next time…

 

Teri:)

 

 

 

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Lifetime Pursuit of Gelato While Touring Italy and an Apricot Shortbread Recipe

Lifetime Pursuit of Gelato While Touring Italy and an Apricot Shortbread Recipe

 

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The best part of visiting #Venice is riding on a gondola

I’m excited to write again. I’ve been traveling in Italy for the past couple of weeks on vacation with my husband. We celebrated our thirty year wedding anniversary there and I didn’t bring my computer to write a new blog while away. But don’t worry, I did plenty of research eating and drinking my way through Venice, Rome, and Tuscany. Today, I will share a story or two about the Italian people we met, the food we ate, specifically the gelato, and reveal my apricot sable cookie recipe.

It’s honestly so hard to decide where to begin. We ate the best gelato, pasta, pastries and coffee of our lives. I had to stop in just about every patisserie or chocolate shop wherever we walked. My poor husband would wait outside and fiddle with his camera or people watch while I was picking out the best treat to fill our bellies so we could keep up with the next destination.

Can I first give a shout out to our travel agent and friend Nancy Solomon with Orinda Travel? Nancy led our last trip to Iceland which was phenomenal and was instrumental in making our anniversary in Italy memorable. We can’t thank her enough for the perfect itinerary, excellent hotels, delicious food and farm tours, and making all the plane reservations and Vatican, Statue of David, and Colosseum tickets. We basically handed over our credit card and she planned every detail for us. Nancy asked all the right questions and I wouldn’t hesitate to use her services again.  This adventure was personalised so that we could relax and enjoy each other. It was a trip of a lifetime and ultimately the most romantic vacation that we’ve ever been on.

My husband and I agree that we ate the best breakfasts at the Michelin rated restaurant at  Hotel Ai Reali in Venice and we ate the best pizza and gelato in Rome. Since this was our first time in Venice, we were blown away by all the superb breakfast options to choose from. There were mini pancakes which popped out of a machine made on the spot and all of the different toppings like crema di nocciole (hazelnut spread), sciroppo d’acero (maple syrup), miele di acacia (acacia honey), jams from every fruit possible like orange marmalade, triple berry, strawberry, apricot and sour cherry my favorite. Delish.

 

Ai Reali Restaurant served many baked goods like a plum cake, crostata, heart shaped gingerbread cookies, orange cake, donuts, muffins, croissants, and freshly baked breads of all kinds. There was a cheese and charcuterie platter, fresh greens with olive oil and balsamic, scrambled eggs, bacon and sausage, fresh fruit, yogurt and more. I had a glass of prosecco and cappuccino before we left for the day with coppa, salumi, ham and cheese croissant sandwiches which sustained us when we got hungry in the afternoon. 

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The sandwiches I made from our breakfast spread at Hotel Ai Reali in Venice.

The art in our hotel in Venice was colorful and inviting, many pieces made with murano glass from Vetreria Artistica a Murano Glass Factory in Venezia. Spectacular.

 

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Poli Distillerie in Venice

We also made it to Poli Distillerie where I sampled  grappa, sambuca (a licorice liquor), limoncelli and who knows what else. This place was cool and trendy. I had never sampled grappa before, so why not embibe in Venice before exploring St. Mark’s Square and Basilica?  I couldn’t stay long because my husband was yet again, waiting outside, but had time to purchase a few gifts for my boys. Ken doesn’t drink, so it was not the best time to learn about Poli and what they offer. I’ve never seen it sold in America, but that’s not saying much since I don’t shop for hard alcohol and liqueurs often. I’m known for stopping at distilleries in Sonoma

 

Can we talk about the worst experience we had in Venice? This happened after our gondola ride. We finally had our fabulous gondola ride, which I had to talk my way into  because my husband always wanted to save money and walk everywhere. The gondolier warned to only eat at the restaurants that had small menus. He was from Venice and seemed to know what he was talking about and it makes sense after all. So after he recommended Hosteria Al Vecio Bragosso and we saw the extended menu, I was perplexed. 

 

This waiter didn’t like me in the least and came back 6 times in 10 minutes, which just pissed me off. He acted irritated with me the whole evening, and eventually had another waiter check on us. He even brought me Chardonnay after I asked for Pinot Grigio! I was afraid of having frozen fish, like the gondolier had warned us about, so I eventually ordered pasta with Bolognese sauce and it was just fine. 

 

We even had a guy selling roses at this same restaurant who came by the table and asked me if I wanted a rose. I said, “no” and he scurried away. A little later, the same guy basically handed me the rose, then came back later and asked my husband for money to pay for it. Such a scam. But we had experiences like this in Thailand, which tainted our time there, and yet we completely understand that these locals have to make a buck and see us Americans as easy money.

 

On the fourth day, we took a train to Rome and made it to the Palazzo Navona Hotel to settle in. We had dinner at Lion, a contemporary Italian Restaurant and Cocktail Bar located across the street. Lion was the swankiest restaurant we have ever eaten at. It was bright cobalt blue with geometric floor tiles, fancy cocktails and a smart vibe. We ate oysters, grilled octopus, beef tartare, and a puffed polenta with cod cooked perfectly. Their country style bread, olive oil and balsamic didn’t disappoint. We ended our meal with a caffe corretto cappuccino, chocolate and peanut truffle and a passion fruit gelee which I think was complimentary. It was quite the culinary experience being in extraordinary Rome, Italy for the first time. 

 

But that meal wasn’t our favorite while tasting what Rome has to offer. Grano Frutta e Farina had the best pizza. I had the funghi porcini-tartufo and Ken had zucchine pesto pinoli. We were always starving after walking for miles around the Colosseum, the Sistine Chapel and we went into every basilica we walked by. Incredible.

 

 

On to the gelato. My very first experience tasting gelato was at Venchi in Venice near St. Mark’s Square. Oh my! I was so excited to see this chocolate gelato shop also known as #cioccogelateria in Italian. I was asking Tomazzo questions about his favorite chocolates to get the inside scoop. My husband and I shared a cup with two different flavors and I honestly can’t remember which flavor I had. I do remember how they line the paper cup with the most delicious liquid dark chocolate and dessicated coconut before they add the gelato. And it’s the dreamiest sweet treat after walking for hours in the humidity and 90 plus degree weather. I can’t understand why the US hasn’t picked up on this concept. Because after you hold the cup of gelato in your warm hands, the chocolate on the bottom of the cup melts, and after your last taste of the cold gelato, you get this incredibly rich spoonful or two of dark melted chocolate and coconut. It’s my all time favorite treat, and that is saying a lot.

 

I will end today’s blog with these pictures and fond memories of our time in Venice and Rome. There is much much more to share, but this will suffice for now. I think I took over 1000 photos, so it has been somewhat overwhelming getting my ideas and photos in order. Now it’s time to find a good gelato spot in  Northern California. Help a girl out here. Any one know of one?

 

Thanks for stopping by and reading my latest post. I’m honored to be able to share by travel and food experiences with you and am happy to leave you with my shortbread recipe. 

 

Shortbread Cookies

Ingredients:

2 Cups Unsalted Butter

1 Cup granulated Sugar

4 Cups Bread Flour

1 Cup Cake Flour

½ teaspoon vanilla bean

¼ teaspoon Kosher Salt

1 Tablespoon Saltwerk Licorice Salt (Bought in Iceland)

 

Directions:

Cream butter, add sugar gradually and cream well. Add both flours, vanilla, and salts and mix well in a standard mixer. 

 

I use round cut outs used for biscuits in varying sizes to get desired outcome. 

 

Bake on a parchment lined sheet pan in a preheated oven at 350 degrees until done and slightly browned on edges about 9 minutes. Cool on wire rack.

 

Fill with apricot jam, or whichever filling you prefer. Serve right away with your favorite tea or coffee.

 

 

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